JP6144046B2 - Solid roux with new seasoning composition and method for producing the same - Google Patents

Description

  The present invention relates to a solid roux with a savory new seasoning composition and a method for producing the same, and more specifically, the present invention is based on a DSC curve obtained by measurement using a differential scanning calorimeter (DSC). Solid roux with a new seasoning composition having a structure in which a roux containing a fat and oil component with different calculated energy and a seasoning composition are in close contact with each other and having a new texture after cooking, and its production It is about the method.

In general, solid roux products such as curry, stew, hashed beef, etc. are heated and mixed with oil and flour at 100 ° C or higher to produce flour roux, and then spices, sugar, salt, seasonings and other flavoring ingredients are added. After mixing, the container is filled and cooled and solidified.
For this reason, general roux such as curry, stew, and hashed beef is an important factor that greatly influences the character of the product depending on its raw material composition, manufacturing process, and the like.
Therefore, when manufacturing roux such as curry, it is necessary to make the unique flavor such as curry powder stand out. For this reason, it is necessary to devise various methods in raw material blending and manufacturing processes. Yes. For example, conventionally, oil and wheat flour were heated and mixed at about 100 to 170 ° C. to make flour roux, and then the flavor was dissipated and curry powder that was easy to decompose was added. It has not yet been achieved to exhibit the flavor characteristics of raw materials that can contribute to the improvement of the flavor of roux.

Therefore, cooked food ingredients (see Patent Document 1), onion, garlic, ginger, meat, which are separate from roux mainly composed of fats and oils, spices and seasonings, and milk ingredients mainly composed of fats and oils and milk components. From a first group comprising one or more selected from wheat flour and curry powder, and dairy products, vegetables other than those listed in the first group, fruits, spices for imparting aroma, ketchup, soy sauce and sauce As the second group including one or more selected, at least the raw materials are divided into two groups, the first group of raw materials is heated at a temperature of 100 ° C. or higher, and the second group of raw materials is 40 to 95 ° C. Low temperature heat treatment at temperature, mixing all raw materials including these, and further performing heat treatment for finishing as necessary (see Patent Document 2), flavor roux layer containing flavor raw materials and rich Ajihara A multi-layer roux including a kokumi roux layer containing a material (see Patent Document 3) has been proposed.
However, the conventional technology is insufficient to maximize the flavor characteristics of the raw material that can contribute to the improvement of the flavor of roux.

Japanese Patent No. 1849449 Japanese Patent No. 327684 Japanese Patent No. 4669607

The first object of the present invention is to maximize the characteristics of raw materials that can contribute to improving the flavor of roux, making it easy to use soups, stews, curries, etc. that have a rich aroma, flavor, and color comparable to handmade products. It is to provide a solid roux that has a good taste and can be cooked at home or in a restaurant and has a new texture after cooking.
The second object of the present invention is to provide a production method for easily and economically producing such a savory, solid roux having a new texture after cooking.

  In order to solve the problem, the present inventor has conducted intensive research, and as a result, measured the fat and oil component as an essential component used for forming the first composition portion and the second composition portion using a scanning calorimeter (DSC). A new seasoning composition having a structure in which the difference between both energies (joules / g) calculated from the obtained DSC curve is in a specific range and the first composition part and the second composition part are in close contact with each other In making solid roux with a product, for example, the first composition part which is roux contains a starch raw material such as wheat flour in addition to the oil component having a small energy, and the second composition part which is a seasoning composition has energy as an essential component. A solid roux with a seasoning composition that contains, for example, milk-derived raw materials that require milk-derived low energy treatment in addition to the large oil and fat component, and the first composition part and the second composition part are in close contact with each other. When using the solid roux with the new seasoning composition at home, for example, when the solid roux with the new seasoning composition is stirred in hot water of about 70 to 80 ° C., for example, the first composition with small energy Although the portion dissolves first, the second composition portion with high energy does not dissolve easily, and the seasoning composition portion remains, so the richness inherent in the milk-derived raw material contained in the second composition portion with high energy Discovering that soups, stews, curries, etc. with rich aromas, flavors, and colors can be obtained, and that can solve problems, while maintaining a safe aroma, flavor, color, etc. As a result, the present invention has been achieved.

The first of the present invention for solving the problem is that an oil and fat component prepared to have an endothermic peak at 40 to 55 ° C. is used as an essential component when measured under the following measurement conditions using a differential scanning calorimeter (DSC). A seasoning composition comprising a first composition part formed from the contained roux and an oil / fat component prepared so as to have an endothermic peak at 40 to 55 ° C. as an essential component and a raw material requiring low energy treatment And a solid composition with a new seasoning composition having a structure in which at least one surface of one or more second composition parts is in close contact with and in contact with the first composition part Rou,
According to the following energy calculation method, the energy (joule / g) calculated from the area of the DSC curve of the fat component contained in the first composition portion is A, and the DSC curve of the fat component contained in the second composition portion is similarly set as A. Assuming that energy (joule / g) calculated from the area is B, the value obtained by subtracting A from B is 4 (joule / g) or more and 20 (joule / g) or less, as shown in the following formula (1). It is a solid roux with a new seasoning composition having a new taste and texture after cooking, characterized in that the characteristics of the raw material are not impaired.

4 ≦ (B−A) ≦ 20 Formula (1)

(Measurement condition)
Apparatus: Heat flux differential scanning calorimetry differential scanning calorimeter Sample mass: 10 mg
DSC curve obtained by heating conditions and measurement: the sample is heated at a heating rate of 5 ° C./min from normal temperature, the vertical axis is energy (W / g), and the horizontal axis is temperature (° C.). A DSC curve is obtained.
(Energy calculation method)
A low temperature side and a high temperature side of the endothermic peak of the obtained DSC curve are connected by a tangent, and energy (joule / g) is calculated from an area surrounded by the tangent and the DSC curve.

The second aspect of the present invention is the solid roux with the first novel seasoning composition of the present invention, wherein the roux forming the first composition part contains a starch raw material such as wheat flour in addition to the essential oil component, and the second composition. The seasoning composition forming the part is characterized by containing raw materials that require milk-derived low energy treatment in addition to the essential oil and fat components.

3rd of this invention is a manufacturing method of the solid roux with the novel seasoning composition of the 1st or 2nd description of this invention, Comprising: Manufacturing by the process containing following (1)-(2). It is the manufacturing method of the solid roux with the composition for novel seasonings characterized.
(1) An oil / fat component included as an essential component to form a first composition part prepared to have an endothermic peak at 40 to 55 ° C. when measured under the following measurement conditions using a differential scanning calorimeter (DSC) According to the following energy calculation method from the area of the DSC curve, the calculated energy (joule / g) is A, and the raw material required for low energy treatment is prepared in the same manner so as to have an endothermic peak at 40 to 55 ° C. Assuming that energy (Joule / g) calculated from the area of the DSC curve of the fat and oil component included as an essential component for forming the second composition part containing B is B, A to B as shown in the following formula (1) After each oil and fat component is prepared so that the value obtained by subtracting 4 (joule / g) or more and 20 (joule / g) or less, the first composition portion is formed using each oil and fat component. Thereby preparing a paste-like roux that, to prepare a paste-like seasoning composition forming the second composition portion under conditions that do not impair the desired material characteristics of the low energy process.

4 ≦ (B−A) ≦ 20 Formula (1)

(Measurement condition)
Apparatus: Heat flux differential scanning calorimetry differential scanning calorimeter Sample mass: 10 mg
DSC curve obtained by heating conditions and measurement: the sample is heated at a heating rate of 5 ° C./min from normal temperature, the vertical axis is energy (W / g), and the horizontal axis is temperature (° C.). A DSC curve is obtained.
(Energy calculation method)
A low temperature side and a high temperature side of the endothermic peak of the obtained DSC curve are connected by a tangent, and energy (joule / g) is calculated from an area surrounded by the tangent and the DSC curve.
(2) Solidify by forming the first or second composition part using the paste-like roux forming the first composition part prepared in step (1) or the paste-like seasoning composition forming the second composition part Then, using the paste-like roux or seasoning composition forming the other part, at least one surface of the solidified second composition part has a structure in close contact with the solidified first composition part A solid roux with a new seasoning composition is produced.

The fourth aspect of the present invention is a method for producing a solid roux with a third seasoning composition of the present invention, wherein the roux forming the first composition part contains a starch raw material such as wheat flour in addition to the essential oil component, The seasoning composition forming the second composition part contains a raw material that requires a low-energy treatment derived from milk in addition to the essential oil and fat component.

The first of the present invention is formed from rheusis containing, as an essential component, an oil and fat component prepared to have an endothermic peak at 40 to 55 ° C. when measured under the following measurement conditions using a differential scanning calorimeter (DSC). The first composition part and a seasoning composition which contains an oil and fat component prepared so as to have an endothermic peak at 40 to 55 ° C. as an essential component and which contains a raw material requiring low energy treatment. And a solid roux with a new seasoning composition having a structure in which at least one surface of one or more second composition parts is in close contact with and in contact with the first composition part,
According to the following energy calculation method, the energy (joule / g) calculated from the area of the DSC curve of the fat component contained in the first composition portion is A, and the DSC curve of the fat component contained in the second composition portion is similarly set as A. Assuming that energy (joule / g) calculated from the area is B, the value obtained by subtracting A from B is 4 (joule / g) or more and 20 (joule / g) or less, as shown in the following formula (1). It is a solid roux with a new seasoning composition having a new taste after cooking, characterized in that the characteristics of the raw materials are not impaired,
The producer does not impair the characteristics of the raw material (also referred to as a raw material that requires low energy treatment) that contributes to improving the flavor of the seasoning composition forming the second composition part in the process of preparing the paste-like seasoning composition. In the cooking process at home and the like, the first composition portion with low energy starts to dissolve immediately, but the second composition portion with high energy does not readily dissolve, and the seasoning composition portion As a result, the characteristics of the raw material that contributes to the flavor improvement contained in the second composition part is not impaired, so that the synergistic effect of the effect in the preparation process and the effect in the cooking process contributes to the improvement of the flavor of roux. You can maximize the characteristics of the raw materials you get, and you can enjoy soups, stews, curries, etc. with rich aromas, flavors, and colors that are not inferior to handmade ones. Good flavor can be cooked, Sosu a remarkable effect of providing a solid roux with novel seasoning compositions having novel taste mouthfeel after cooking.

  If the value obtained by subtracting A from B is close to zero, the roux of the first composition part and the seasoning composition of the second composition part dissolve almost simultaneously, so the characteristics of the raw material are impaired. However, when the ratio is 4 or more, the dissolution of the second composition part is delayed, and a clear difference is caused in the dissolution with the first composition part, so that the characteristics of the raw material are not impaired and are maintained. When it is 7 or more, it is more preferable because the difference in taste and texture is more apparent. Moreover, when the difference is large, there is a tendency that a variation or the like is easily felt with respect to the mouthfeel. However, when the difference is 20 or less, the characteristics of the raw material are not impaired and maintained, and the mouthfeel is also maintained in a good state.

The second aspect of the present invention is the solid roux with the first novel seasoning composition of the present invention, wherein the roux forming the first composition part contains a starch raw material such as wheat flour in addition to the essential oil component, and the second composition. The seasoning composition that forms the part is characterized by containing raw materials necessary for low-energy treatment derived from milk in addition to the essential oil and fat component,
The first composition part uses starch raw materials such as wheat flour in addition to the essential oil and fat components and uses low energy, and the second composition part is derived from milk that requires low energy processing in addition to the essential oil and fat components. When using a seasoning composition containing a large amount of the above ingredients and having a large energy, a low energy treatment is performed when preparing a paste-like roux that forms the second composition part, In addition to preventing the flavor and color from being damaged, when using the solid roux with the new seasoning composition at home, etc., stir the solid roux with the new seasoning composition in hot water at about 70-80 ° C. Then, the first composition portion with low energy starts to dissolve immediately, but the second composition portion with high energy does not readily dissolve, and the seasoning composition portion remains, so the second composition portion It has the effect of preserving and maintaining the rich aroma, flavor, color, etc. inherent in the milk-derived ingredients contained in the food, and due to the synergistic effect with the above effects, it has a rich aroma and flavor that is not inferior to handmade after cooking Further, it has a further remarkable effect that the soup, stew, curry and the like having color can be surely obtained.

3rd of this invention is a manufacturing method of the solid roux with the 1st or 2nd novel seasoning composition of this invention, Comprising: It manufactures by the process containing following (1)-(2), Is a method for producing a solid roux with a new seasoning composition,
A synergistic effect between the effects of the preparation process and the cooking process, maximizing the characteristics of the ingredients that can contribute to the improvement of the flavor of roux, and a soup with a rich aroma, flavor and color comparable to handmade There is a remarkable effect that it is possible to easily and economically produce a solid roux with a new seasoning composition having a good taste and a new taste after cooking that can easily cook stew, curry and the like.
There is a further remarkable effect that curry and the like can be reliably obtained.

(1) An oil / fat component included as an essential component to form a first composition part prepared to have an endothermic peak at 40 to 55 ° C. when measured under the following measurement conditions using a differential scanning calorimeter (DSC) According to the following energy calculation method from the area of the DSC curve, the calculated energy (joule / g) is A, and the raw material required for low energy treatment is prepared in the same manner so as to have an endothermic peak at 40 to 55 ° C. Assuming that energy (Joule / g) calculated from the area of the DSC curve of the fat and oil component included as an essential component for forming the second composition part containing B is B, A to B as shown in the following formula (1) After each oil and fat component is prepared so that the value obtained by subtracting 4 (joule / g) or more and 20 (joule / g) or less, the first composition portion is formed using each oil and fat component. Thereby preparing a paste-like roux that, to prepare a paste-like seasoning composition forming the second composition portion under conditions that do not impair the desired material characteristics of the low energy process.

4 ≦ (B−A) ≦ 20 Formula (1)

(Measurement condition)
Apparatus: Heat flux differential scanning calorimetry differential scanning calorimeter Sample mass: 10 mg
DSC curve obtained by heating conditions and measurement: the sample is heated at a heating rate of 5 ° C./min from normal temperature, the vertical axis is energy (W / g), and the horizontal axis is temperature (° C.). A DSC curve is obtained.
(Energy calculation method)
A low temperature side and a high temperature side of the endothermic peak of the obtained DSC curve are connected by a tangent, and energy (joule / g) is calculated from an area surrounded by the tangent and the DSC curve.
(2) The first or second composition part is formed and solidified using the paste-like roux forming the first composition part prepared in step (1) or the seasoning composition forming the second composition part, and then solidified. Using the paste-like roux or seasoning composition forming the other part, at least one part of the solidified second composition part has a structure in close contact with the solidified first composition part, for a new seasoning A solid roux with a composition is produced.

The fourth aspect of the present invention is a method for producing a solid roux with a third seasoning composition of the present invention, wherein the roux forming the first composition part contains a starch raw material such as wheat flour in addition to the essential oil component, The seasoning composition forming the second composition part is characterized in that it contains raw materials necessary for low-energy treatment derived from milk in addition to the essential oil and fat component,
The first composition part uses starch raw materials such as wheat flour in addition to the essential oil and fat components and uses low energy, and the second composition part is derived from milk that requires low energy processing in addition to the essential oil and fat components. When using a roux that contains the raw material of the above and has a large energy, when preparing the paste-like seasoning composition that forms the second composition part, low energy treatment is performed, and the rich fragrance originally possessed by the milk-derived raw material, In addition to preventing the flavor and color from being damaged, when using the solid roux with the new seasoning composition at home, etc., stir the solid roux with the new seasoning composition in hot water at about 70-80 ° C. Then, the first composition portion with low energy starts to dissolve immediately, but the second composition portion with high energy does not readily dissolve, and the seasoning composition portion remains, so the second composition portion It has the effect of preserving and maintaining the rich aroma, flavor, color, etc. inherent in the milk-derived ingredients contained in the food, and due to the synergistic effect with the above effects, it has a rich aroma and flavor that is not inferior to handmade after cooking Further, it has a further remarkable effect that a soup, a stew, a curry, etc. having a color can be obtained.

FIG. 1 (a) is the first fat component used in the roux that forms the first composition part used in Example 1, and (b) is used in the seasoning composition that forms the second composition part. DSC curve having an endothermic peak at 40 to 55 ° C. obtained by measuring the second oil component using a heat flux differential scanning calorimetry differential scanning calorimeter, and the low temperature side of the endothermic peak of the obtained DSC curve The method of calculating energy from the area surrounded by the tangent and the DSC curve, and (c) is the first oil component and the second oil component used in Comparative Example 1 It is explanatory drawing explaining the method to calculate energy similarly about the mixed fat component which mixed beforehand. FIG. 2 shows the preparation of the roux forming the first composition part and the seasoning composition forming the second composition part, and then filling the container with the roux or seasoning composition for the new seasoning of the present invention. It is explanatory drawing explaining 1 example of the process of manufacturing solid roux with a composition, and an example of the process of cooking the solid roux with the novel seasoning composition of this invention in the home. FIGS. 3A to 3C are explanatory diagrams illustrating an example of a structure in which at least one surface of one or more second composition portions is in close contact with and in contact with the first composition portion.

Next, the present invention will be described in detail with reference to the drawings. The following% shows the mass%.
FIG. 1 (a) is a first oil / fat component used in roux for forming the first composition part used in Example 1, and (b) is a seasoning composition for forming the second composition part. A DSC curve having an endothermic peak at 40 to 55 ° C. obtained by measuring the second fat component used in the product under the following measurement conditions using a differential scanning calorimeter with a heat flux differential scanning calorimeter and obtained The method of calculating energy from the area surrounded by the tangent line and the DSC curve by connecting the low temperature side and the high temperature side of the endothermic peak of the DSC curve with the tangent line, and (c) used in the first comparative example, It is explanatory drawing explaining the method to calculate energy similarly about the mixed fat component which mixed 1 fat component and the said 2nd fat component beforehand.

(Measurement condition)
Apparatus: Heat flux differential scanning calorimetry differential scanning calorimeter Sample mass: 10 mg
DSC curve obtained by heating conditions and measurement: the sample is heated at a heating rate of 5 ° C./min from normal temperature, the vertical axis is energy (W / g), and the horizontal axis is temperature (° C.). A DSC curve is obtained.

(Energy calculation method)
As shown in FIGS. 1 (a), (b), and (c), the low temperature side and the high temperature side of the endothermic peak of the DSC curve obtained using the oil and fat components used in Example 1 and Comparative Example 1 Are connected by a tangent, and energy (joule / g) is calculated from the area surrounded by the tangent and the DSC curve.

Specifically, the low temperature side and the high temperature side of the endothermic peak of the DSC curve of the first fat component obtained as shown in FIG. 1 (a) are connected by a tangent (first tangent), and this tangent (first tangent) Energy A (joule / g) is calculated from the area surrounded by the first tangent) and the DSC curve of the first fat component.
As shown in FIG. 1A, the energy A was 14.8 (Joule / g).
Moreover, the low temperature side and the high temperature side of the endothermic peak of the DSC curve of the second fat component obtained as shown in FIG. 1 (b) are connected by a tangent line (second tangent line), and this tangent line (second tangent line). And energy B (joule / g) is calculated from the area surrounded by the DSC curve of the second oil component.
As shown in FIG. 1B, the energy B was 25.8 (Joule / g).
Further, the total of 100% of the first oil component and the second oil component obtained as shown in FIG. 1 (c) is mixed in advance so that the first oil component 70% and the second oil component 30%. The low temperature side and the high temperature side of the endothermic peak of the DSC curve of the mixed fat and oil component are connected by a tangent line, and energy (joule / g) is calculated from the area surrounded by the tangent line and the DSC curve of the mixed fat and oil component.
As shown in FIG. 1C, the energy was 16.0 (Joule / g).

In the present invention, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, so that the value obtained by subtracting A from B is 4 (joule / g) or more and 20 (joule / g) or less. Vegetable oils such as corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, irpepe oil, shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil, milk fat, beef tallow, pork fat , Animal oils and fats such as fish oil and whale oil, single or mixed oils of these fats and oils, processed oils and fats subjected to hardening, fractionation, transesterification, etc. A 1st fat component and a 2nd fat component are prepared using fats and oils.
It is preferable to use two or more selected from these vegetable oils, animal oils and fats, and processed oils and fats because they can be prepared more efficiently.

  FIG. 2 shows the present invention in which a roux for forming the first composition part and a seasoning composition for forming the second composition part are prepared, and then the roux or seasoning composition is filled in a container. It is explanatory drawing explaining 1 example of the process of manufacturing solid roux with the composition for novel seasonings of this, and an example of the process of cooking the solid roux with the composition for novel seasonings of this invention in the home.

(Second composition part)
In order to form the 2nd composition part 1, the said 2nd fats and oils component, dextrin, and others (condiments, salt, etc.) were measured, and after mix | blending each, it heated and mixed at the temperature (70 degreeC). Weighed the creams that require low energy treatment and blended each, then heated at 70 ° C and mixed for 5 minutes to prepare a paste-like seasoning composition to form the second composition part Then, the paste-like seasoning composition is filled in a plastic container 2 at about 50 ° C. and solidified by cooling to form the second composition portion 1.
The blending amount in the paste-like seasoning composition is 35% fresh cream, 30% second fat and oil component, 20% other components, and 15% dextrin.

(1st composition part and solid roux with new seasoning composition of the present invention)
On the other hand, in order to form the first composition part 3, roasted wheat flour / starch-based raw material having a moisture content of 6%, the first oil / fat component, a part of spices, salt, sugar and seasonings (liquid and solid) are weighed. After mixing each, it heats, mixing to about 70 degreeC. Thereafter, a part of the curry powder and spices are added, mixed while keeping warm and heated until uniformly dispersed, cooled to 50 ° C., and second in the plastic container 2 filled with the second composition part 1 cooled and solidified. A book having a structure in which the first composition part 3 is in close contact with the second composition part 1 which is filled on the composition part 1 and cooled and solidified and then hermetically packaged with a plastic film 4 and hermetically packaged. The solid roux 5 with the novel seasoning composition of the invention is produced.
The first composition part 3 contains roasted wheat flour / starch-based material 35%, the first fat / oil component 30%, salt, sugar and seasonings (liquid and solid) 20%, curry powder 7%, spice 8% Has been.

  In the above example, the paste-like first composition part 3 is filled on the cooled and solidified second composition part 1 and cooled and solidified to produce the solid roux 5 with the novel seasoning composition of the present invention. However, the paste-like second composition portion 3 is filled on the cooled and solidified first composition portion 1 and solidified by cooling and solidifying, for example, by rapid cooling, to obtain the solid seasoning with the new seasoning composition of the present invention. 5 can also be manufactured.

The solid roux with a new seasoning composition in the present invention can maintain the shape as long as an external force such as being pressed by some force is not applied in a room temperature storage environment, and the first composition portion is formed from roux. The second composition portion is formed from the seasoning composition and has a structure having at least both.
The solid roux in the present invention is capable of maintaining the shape of the roux as long as no external force is applied such as being pressed with any force under a room temperature storage environment. This means that the shape can be maintained as long as no external force is applied, even if a small amount of ruo is dissolved.
The roux in the present invention includes starch made from wheat flour, potato, corn, tapioca, and the like, and paste or solid obtained by heating or mixing butter and various oils and fats. For example, if you cook sauce with roux and moisture, you can give the sauce the viscosity of roux flour and starch, white roux and brown roux such as white roux and brown roux, seasoning and spices etc. Examples of curry roux and stew roux can be given.
The composition for solid seasoning in the present invention is not solid roux, does not contain wheat flour or starch, is adjusted using butter, various fats and other raw materials, and has a shape as long as no external force is applied in a normal temperature environment. What can be maintained.
The seasoning composition in the present invention specifically includes, for example, cream, cheese, butter and the like, starch decomposition products, seasonings and spices, and examples of compositions adjusted with fats and oils. Preferably, it does not include wheat flour or starch that substantially imparts viscosity, and preferably does not include a thickener that imparts viscosity.

In the solid roux with the new seasoning composition in the present invention, the first composition part which is a solid roux and the second composition part which is a solid seasoning composition are at least partly in the second composition part. It is a solid roux that can maintain its shape for at least a certain period without being mixed in a room temperature storage environment in close contact with one surface.
Therefore, each of the first composition part and the second composition part is different in at least the type or ratio of the fats and oils of the raw material used for the preparation, and the second composition part has a low characteristic that the characteristics of the raw material are not impaired. The raw material which requires an energy process is contained, and the external appearance and cross section of both composition parts may be the same color, for example, and may differ in a solid state.
In the present invention, the blending ratio of the first composition part and the second composition part is not particularly limited. However, since the first composition part and the second composition part are each 20% or more, the first composition part or the second composition part filled and solidified first is filled with another composition part to be filled later. It is preferable because it is less likely to dissolve and mix at the temperature of the time, and the second composition part is 25% or more, so that the rich aroma, flavor and flavor that are the characteristics of raw materials that require low energy treatment can be enhanced. It is more preferable that the first composition part is 40% or more, because the viscosity of wheat flour or starch is easily obtained.

The solid roux 5 with the novel seasoning composition of the present invention is shipped, distributed, and cooked at home (cooking at home) in the following steps.
First, ingredients such as meat, vegetables, and water are weighed and placed in a cooker and cooked until these ingredients become soft. Then, after extinguishing the fire, the solid roux 5 with the novel seasoning composition of the present invention is taken out from the plastic container 2 and added. And it reheats, stirring at about 70-80 degreeC grade.
When reheated, the first composition portion 3 having a low energy of the solid roux 5 with the new seasoning composition of the present invention starts to dissolve immediately, but the energy of the solid roux 5 with the new seasoning composition of the present invention is large. It is observed that the second composition part 1 remains undissolved.
As a result, there is an effect that the rich aroma, flavor, color, etc. inherent in the milk-derived raw materials (fresh cream, butter, etc.) contained in the second composition part 1 are protected and maintained.

  When the second composition part 1 is formed, the effect of performing under temperature conditions (about 70 ° C.) that does not impair the characteristics of milk-derived raw materials (fresh cream, butter, etc.) that require low energy treatment, The 2nd composition part 1 with large energy at the time of cooking does not melt | dissolve easily, but the composition part for seasoning remains, and originally has the raw material (milk cream, butter, etc.) derived from the milk contained in the 2nd composition part 1 A synergistic effect with the effect of protecting and maintaining a rich aroma, flavor, color, etc., provides a soup, stew, curry, etc. with a rich aroma, flavor, and color that is not inferior to handmade after cooking.

FIGS. 3A to 3C are explanatory views illustrating an example of a structure in which at least one surface of one or more second composition portions 1 is in close contact with and in contact with the first composition portion 3.
3A to 3C are for explaining the present invention with reference to the drawings, and the present invention is not limited to FIGS. 3A to 3C.
(A) is an example of a structure in which the upper surface of one second composition part 1 manufactured by the process as shown in FIG. 2 is in close contact with the bottom surface of the first composition part 3.
(B) A structure in which the side surface and the bottom surface of one first composition portion 3 are in close contact with the inner surface and the bottom surface of one second composition portion 1 in which a U-shape is formed upward. It is an example.
(C) Each of the U-shaped portions of one first composition portion 3 in which the respective side surfaces and bottom surfaces of the five separate second composition portions 1 are formed in the upward direction. It is an example of the structure which closely_contact | adheres to the inner surface and bottom face of.

When the second composition part and the first composition part used in the present invention are separated and disjointed, the first composition part is first shipped when shipped, distributed, and cooked at home. And then sufficiently dissolved, and then added with a second composition part containing a milk-derived raw material (fresh cream, butter, etc.) that requires low energy treatment and dissolved in a short time. It may be cooked so that the rich fragrance, flavor, color, etc. originally possessed are protected and sufficiently dissolved by heating the second composition part containing the milk-derived raw material first, Alternatively, if the second composition portion is added later and heated for a long time, the inherent rich scent, flavor, color, etc. of the milk-derived raw material may not be protected, and the milk-derived properties are impaired. May occur.
On the other hand, in the present invention, the first composition portion and the second composition portion are structured such that at least one part of one or more second composition portions is in close contact with the first composition portion. There is an effect that can easily adjust the balance of the amount of heat applied during cooking, and there is no accident such as wrong addition order, and the rich aroma, flavor, color, etc. inherent to milk-derived ingredients as described above While being able to cook easily so that it may be protected and maintained, when dividing | segmenting and cooking the solid roux with the composition for novel seasonings of this invention, the ratio of a 1st composition part and a 2nd composition part is uniform. There is also an effect that can be maintained.

  In the first composition part or the second composition part of the solid roux with the novel seasoning composition of the present invention, a thickening agent such as xanthan gum, carrageenan, gellan gum, tamarind gum, karaya gum, guar gum, locust bean gum is used for viscosity adjustment. Saccharides may be added as appropriate.

Table 1 shows an example of the blending of raw materials for forming the first composition part of the solid roux with the novel seasoning composition of the present invention.
The blending ratio of each component of the raw material is appropriately determined according to curry, Hayashi, stew, etc., and is not particularly limited. In this case, if the content of wheat flour or starch raw material becomes too small, it becomes unpreferable because it becomes soup-like. On the other hand, when the content of wheat flour or starch raw material is too large, the viscosity becomes too high, which is not preferable.
Further, if the content of the first fat component is too small, the raw material is difficult to uniformly disperse when adjusting the first composition part, and the flavor tends to be biased, or the solid tends to be difficult to maintain in a room temperature storage environment. This is not preferable. On the other hand, if the content of the first oil / fat component is too large, the oil / fat tends to be separated even in a solid state, or the flavor tends to become oily, which is not preferable.

Table 2 shows an example of blending of raw materials for forming the second composition part of the solid roux with the new seasoning composition of the present invention.
The blending example of raw materials shown in Table 2 is an example, and the blending ratio of each ingredient such as raw material such as fresh cream and butter that requires low energy treatment, second fat and oil component, dextrin, etc. is for the new seasoning of the present invention. It is determined as appropriate according to the curry, Hayashi, stew, etc., which are the uses of the solid roux with the composition, and is not particularly limited.
If the content of the second fat component is too small, it is difficult to uniformly disperse the raw material when preparing the second composition part, and the flavor tends to be biased, or the necessity of low energy treatment during cooking may protect the raw material. This is not preferred because it tends to be impossible or the taste and taste of the food tends to decrease.
On the other hand, if the content of the second fat component increases too much, the fat tends to be separated even in a solid state, and the flavor of the raw material required for low energy treatment contained in the second composition portion tends not to stand out. This is not preferable.

  The manufacturing apparatus used in the present invention is not limited to the above-described manufacturing apparatus, and any apparatus that can perform heating and mixing may be used. The heating method is not limited to the above-described method. Specifically, for example, direct fire, steam, Examples of the heating method include electric heater heating, electromagnetic induction heating, and microwave heating. The stirring and mixing method is not limited to the above method.

The type of flour for luu used in the present invention is not particularly limited, and specific examples include, for example, thin flour, medium flour, strong flour and the like. In these flours, these can be used alone or in admixture of two or more at any ratio.
A flour having a moisture content of 10 to 15% is usually used, but the moisture content of the flour used in the present invention is not particularly limited, and a product having an arbitrary moisture content can be used as appropriate. Specific examples include wheat flour having a moisture content of 10 to 15% and flour that has been actively roasted and reduced to a moisture content of 2 to 9%.

In the present invention, starch can be used in addition to wheat flour. It does not specifically limit regarding the kind of starch, Specifically, natural starch and processed starch, such as corn starch and a potato starch, are mention | raise | lifted, for example. Here, examples of the processed starch include crosslinked starch, acid-treated starch, heat-treated starch, oxidized starch, esterified starch, and etherified starch.
These can be used alone or in admixture of two or more at any ratio.

As the starch decomposition product used in the present invention, starch obtained from potato, corn, tapioca, wheat, etc. is decomposed with acid or enzyme, specifically, for example, dextrin, maltodextrin, The so-called Minamata can be mentioned.
These can be used alone, but a mixture of two or more can also be used.

Water, fruit juice, acidulant, foaming agent, reinforcing agent, flavoring agent, coloring agent, thickening stabilizer and the like can be appropriately added to the first composition part and / or the second composition part as necessary.
These materials can be used in an appropriate amount by one or a combination of two or more.
As a result, various roasted textures, appearances and appearances can be arbitrarily changed, interesting, high in design, delicious and enjoyable taste changes. Can be obtained.

The container used by this invention should just have the performance which can maintain the quality of the solid roux with a novel seasoning composition, and a barrier container is preferable.
Preferably, the barrier container is filled in aseptic equipment and completely sealed, for example with a heat sealer. If necessary, when completely sealed, the remaining air in the barrier container can be replaced with nitrogen or the like, or the oxygen can be absorbed by the oxygen scavenger by filling it with a oxygen scavenger.
For example, aseptic filling is performed in a clean room or a clean booth of class 100 to class 10000 according to the standards of the NASA. When performing aseptic filling, use fully sterilized equipment, packaging materials, containers, oxygen scavengers, etc.

A preferable gas barrier container package is a plastic container made of a synthetic resin tray container or a synthetic resin film and / or a metal foil laminate.
For example, in a bag-like container, an alumina-deposited PET film / polyamide / polypropylene film is laminated on the polypropylene film surface, or in a combination container of a tray container and a lid, the tray container is made of an ethylene-vinyl alcohol copolymer. As the intermediate layer, the upper and lower layers can be made of a laminate of polypropylene and molded into a tray shape, or a tray container top cover film (glass-deposited PET / polyamide / polypropylene sealant).

  The description of the above embodiment is for explaining the present invention, and does not limit the invention described in the claims or reduce the scope. Moreover, each part structure of this invention is not restricted to the said embodiment, A various deformation | transformation is possible within the technical scope as described in a claim.

  EXAMPLES Next, although an Example demonstrates this invention in detail, unless it deviates from the main point of this invention, it is not limited to these Examples. In the following examples, “%” represents mass%.

Example 1
First, the second fat and oil component mainly composed of hardened beef tallow which is solid at room temperature (see FIG. 1: endothermic curve peak temperature 49 ° C., energy 25.8 Joules / g), dextrin and others (seasoning, sugar, etc.) Were weighed and blended, and then heated and mixed at a temperature (70 ° C.). Weighed the creams that require low energy treatment and blended each, then heated at 70 ° C and mixed for 5 minutes to prepare a paste-like seasoning composition to form the second composition part did.
The blending amount in the paste-like seasoning composition is 35% fresh cream, 30% second fat and oil component, 20% other components, and 15% dextrin.

And in order to form a 1st composition part, the 1st fat and oil component (refer FIG. 1: endothermic curve of roasted wheat flour, the fat and oil which mix | blended liquid rapeseed oil at normal temperature with the solid beef tallow solid at normal temperature) A peak temperature of 48 ° C. and an energy of 14.8 joules / g) (BA = 11 joules / g) were weighed and blended, and then heated and mixed at a temperature (70 ° C.). Curry powder and seasonings were weighed and blended, and then heated at a temperature (70 ° C.) and mixed for 5 minutes to prepare a paste-like roux for forming the first composition part.
The blended amount in the paste-like roux is 35% roasted wheat flour, 30% first oil component, 15% curry powder, and 20% seasoning.

Then, 40 g of a paste-like seasoning composition for forming the second composition portion is filled in a plastic container at about 65 ° C., and then cooled and solidified at 10 ° C. for 15 minutes.
Then, 60 g of paste-like roux for forming the first composition part is filled on the second composition part that has been cooled and solidified at about 65 ° C., and then cooled and solidified at 10 ° C. for 15 minutes. A solid roux with a novel seasoning composition of the present invention having a structure in which the first composition part is in close contact with each other was produced.

  The solid roux with the novel seasoning composition of the present invention was allowed to stand at room temperature for 1 week, but there was no change in appearance such as hue and shape.

(Cooking of solid roux with the new seasoning composition of the present invention)
Using the solid roux with the novel seasoning composition of the present invention left at room temperature for 1 week, cooking was performed under the following cooking conditions, and the taste of the raw cream raw material and the fragrance derived from the raw cream raw material were evaluated by 20 panel members.
(Cooking conditions)
After boiling 200 g of water, heating is stopped and when the temperature reaches about 80 ° C., 40 g of solid roux with the new seasoning composition of the present invention is added until the solid roux with the new seasoning composition of the present invention is dissolved. Upon stirring, it was observed that the first composition part first melted and later the second composition part melted. After all was melted, the fire was extinguished and evaluated according to the following evaluation criteria.

(Evaluation criteria)
A: Very good.
○: Excellent.
Δ: Slightly inferior
X: Inferior.

During cooking, it was observed that the first composition portion with low energy starts to dissolve immediately, but the second composition portion with high energy does not readily dissolve and the seasoning composition portion remains.
As a result, the rich fragrance, flavor, color, etc. inherent in the milk-derived raw material (fresh cream) contained in the second composition part are protected and maintained, and the taste of the raw cream raw material and evaluation of the fragrance derived from the fresh cream raw material are evaluated. All the results were very excellent and were excellent products.

(Comparative Example 1)
The second oil component (see FIG. 1: endothermic curve peak temperature 49 ° C., energy 25.8 joules / g), the first oil component (see FIG. 1: endothermic curve peak temperature 48 ° C., energy 14.8 joules / g) g) premixed and mixed with the first fat component and the second fat component (endothermic curve peak temperature 48 ° C., energy 16.0 joules / g), dextrin, fresh cream, roasted flour, Curry powder and seasonings were weighed and blended, and then heated at a temperature (70 ° C.) and mixed for 5 minutes to prepare a paste-like roux for forming a roux for comparison.
The blended amount in the paste-like roux is as follows: fresh cream 10.5%, second fat component 9%, dextrin 4.5%, roasted wheat flour 21%, starch 3.5%, first fat component 21%, curry It is 5% for flour and 25.5% for others (condiments, salt, etc.).

  Then, 100 g of this pasty roux was filled in a plastic container at about 65 ° C. and cooled and solidified at 10 ° C. for 25 minutes to produce a solid roux for comparison.

  Solid roux for comparison was allowed to stand at room temperature for 1 week, but there was no change in appearance such as hue and shape.

The taste of the raw cream raw material and the fragrance derived from the raw cream raw material were evaluated in the same manner as in Example 1.
As a result of evaluation, the taste Δ of the raw cream raw material and the fragrance X derived from the raw cream raw material were not commercially available.

(Comparative Example 2)
A solid roux for comparison was produced in the same manner as in Example 1 except that the same fat as the first fat component was used as the second fat component (BA = 0 Joule / g).

  Solid roux for comparison was allowed to stand at room temperature for 1 week, but there was no change in appearance such as hue and shape.

The taste of the raw cream raw material and the fragrance derived from the raw cream raw material were evaluated in the same manner as in Example 1.
As a result of evaluation, the taste Δ of the raw cream raw material and the fragrance Δ derived from the raw cream raw material were not commercially available.

(Example 2)
A paste-like seasoning composition for forming the second composition part used in Example 1 was prepared. 50 g of this paste-like seasoning composition was filled in a plastic container at about 65 ° C., cooled and solidified at 10 ° C. for 15 minutes, and then the solidified product was taken out from the plastic container and divided into 10 g portions.
After preparing the paste-like roux for forming the first composition part used in Example 1, 50 g of this paste-like roux was filled in a plastic container at about 70 ° C., and as shown in FIG. A structure in which 5 pieces of the second composition portion divided into 10 g portions are put therein and solidified by cooling at 10 ° C. for 15 minutes so that the divided second composition portion is in close contact with the first composition portion. The solid roux with the novel seasoning composition of this invention which has this was manufactured.
The solid roux with the novel seasoning composition of the present invention was allowed to stand at room temperature for 1 week, but there was no change in appearance such as hue and shape.
The taste of the raw cream raw material and the fragrance derived from the raw cream raw material were evaluated in the same manner as in Example 1.
During cooking, it was observed that the first composition portion with low energy starts to dissolve immediately, but the second composition portion with high energy does not readily dissolve and the seasoning composition portion remains.
As a result, the rich fragrance, flavor, color, etc. inherent in the milk-derived raw material (fresh cream) contained in the second composition part are protected and maintained, and the taste of the raw cream raw material and evaluation of the fragrance derived from the fresh cream raw material are evaluated. All the results were very excellent and were excellent products.

(Example 3)
The oil and fat prepared by blending rapeseed oil and the like, which are solid at room temperature, used in Example 1 and containing rapeseed oil, etc., which is liquid at room temperature, are used as the second oil component (endothermic curve peak temperature 48 ° C., energy 19.6 joules / g). ) Was used as the first fat component (see FIG. 1: endothermic curve peak temperature 48 ° C., energy 14.8 joules / g) as the first fat component (B−A = 4.8 joules / g). A solid roux with a novel seasoning composition of the present invention was produced in the same manner as in Example 1 except for g).
The taste of the raw cream raw material and the fragrance derived from the raw cream raw material were evaluated in the same manner as in Example 1.
During cooking, it was observed that the first composition portion with low energy starts to dissolve immediately, but the second composition portion with high energy does not readily dissolve and the seasoning composition portion remains.
As a result, the rich fragrance, flavor, color, etc. inherent in the milk-derived raw material (fresh cream) contained in the second composition part are protected and maintained, and the taste of the raw cream raw material ○, the fragrance derived from the fresh cream raw material ◎ Evaluation results were obtained, and the product was excellent.

Example 4
Instead of the roasted flour used in Example 1, 12% moisture flour was used to form the first composition part, and 12% moisture flour, the first fat component used in Example 1 was weighed, After compounding each, it heated and mixed at the temperature (115 degreeC). The curry powder and seasoning were weighed and blended with each other, then heated at a temperature (65 ° C.) and mixed for 5 minutes to prepare and use a paste-like roux for forming the first composition part. A solid roux with a novel seasoning composition of the present invention was produced in the same manner as in Example 1.
The taste of the raw cream raw material and the fragrance derived from the raw cream raw material were evaluated in the same manner as in Example 1.
During cooking, it was observed that the first composition portion with low energy starts to dissolve immediately, but the second composition portion with high energy does not readily dissolve and the seasoning composition portion remains.
As a result, the rich fragrance, flavor, color, etc. inherent in the milk-derived raw material (fresh cream) contained in the second composition part are protected and maintained, and the taste of the raw cream raw material ◎, the fragrance derived from the raw cream raw material ◎ Evaluation results were obtained, and the product was excellent.

(Example 5)
The fat and oil component of the main component of the cured beef tallow used in Example 1 and the fat and oil blended and adjusted with the cured pork fat and the like as the second fat component (endothermic curve peak temperature 55 ° C., energy 31.3 joules / g) The fats and oils used in Example 1 (peak temperature of endothermic curve 48 ° C., energy 14.8 joules / g) used in Example 1 were used as the first fat and oil components (B−A = 16.5 joules / g). In the same manner as in No. 1, a solid roux with a novel seasoning composition of the present invention was produced.
The taste of the raw cream raw material, the fragrance derived from the raw cream raw material, and the melting in the mouth were evaluated in the same manner as in Example 1.
During cooking, it was observed that the first composition portion with low energy starts to dissolve immediately, but the second composition portion with high energy does not readily dissolve and the seasoning composition portion remains.
As a result, the rich aroma, flavor, color, etc. inherent to the milk-derived raw material (fresh cream) contained in the second composition part are protected and maintained, and the taste ◎ of the raw cream raw material, the fragrance derived from the fresh cream raw material ○ Evaluation results were obtained, and the product was excellent.

(Reference Example 1) (Preparation and cooking of roux that adds raw materials that require low energy treatment in the home)
The second oil component (see FIG. 1: endothermic curve peak temperature 49 ° C., energy 25.8 joules / g), the first oil component (see FIG. 1: endothermic curve peak temperature 48 ° C., energy 14.8 joules / g) g) (BA = 11 joules / g), dextrin and roasted wheat flour were weighed, blended with each other, mixed while heating to temperature (70 ° C.), then curry flour and seasoning were weighed, After blending, the mixture was mixed as it was for 5 minutes to prepare a pasty roux containing no fresh cream.
The blended amount in this paste-like roux is as follows: second fat component 10.5%, dextrin 5.3%, roasted wheat flour 24.4%, starch 4.1%, first fat component 24.4%, curry powder 5.7%, other (condiments, salt, etc.) 25.6%.

  Then, 100 g of this pasty roux was filled in a plastic container at about 70 ° C., and cooled and solidified at 10 ° C. for 25 minutes to produce a solid roux for reference that did not contain fresh cream.

  The solid roux for reference was left at room temperature for 1 week, but there was no change in appearance such as hue and shape.

(Cooking and evaluation of solid roux for reference)
Using reference roux left at room temperature for one week, cooking was performed under the following conditions, and the taste of the raw cream raw material and the fragrance derived from the raw cream raw material were evaluated by 20 panel members in the same manner as in Example 1. .
(Cooking conditions)
After boiling 200 g of water, the heating was stopped, 30 g of reference roux was added, and the mixture was stirred until the reference roux dissolved (temperature about 80 ° C.). After melting, a predetermined amount of fresh cream was added, kept at 80 ° C. for 1 minute, extinguished, and evaluated.

  As a result of the evaluation, the rich aroma, flavor, color, etc. inherent to milk-derived ingredients (fresh cream) are preserved and maintained, and the results of evaluating the taste of fresh cream ingredients and the aroma derived from fresh cream ingredients are all excellent. It was.

The solid roux with the new seasoning composition of the present invention has, as an essential component, an oil and fat component prepared so as to have an endothermic peak at 40 to 55 ° C. when measured under the above measurement conditions using a differential scanning calorimeter (DSC). A seasoning composition comprising a first composition part formed from the contained roux and an oil / fat component prepared so as to have an endothermic peak at 40 to 55 ° C. as an essential component and a raw material requiring low energy treatment And a solid composition with a new seasoning composition having a structure in which at least one surface of one or more second composition parts is in close contact with and in contact with the first composition part Rou,
According to the energy calculation method, the energy (Joule / g) calculated from the area of the DSC curve of the fat component contained in the first composition portion is A, and the DSC curve of the fat component contained in the second composition portion is similarly set. Assuming that energy (joule / g) calculated from the area is B, the value obtained by subtracting A from B is 4 (joule / g) or more and 20 (joule / g) or less as shown in the previous formula (1), and It is a solid roux with a new seasoning composition having a new taste after cooking, characterized in that the characteristics of the raw materials are not impaired,
The producer loses its characteristics in the preparation process of the paste-like seasoning composition, which is a raw material that contributes to the flavor improvement of the seasoning composition forming the second composition part (also referred to as a raw material that requires low energy treatment). In the cooking process at home, etc., the first composition part with low energy starts to dissolve immediately, but the second composition part with high energy does not readily dissolve, and it is used for seasoning or seasoning. Since the composition part remains, as a result, the characteristics of the raw material that contributes to the flavor improvement contained in the second composition part are not impaired, and the synergistic effect of the effect in the preparation process and the effect in the cooking process improves the flavor of the roux. The soup, stew, and caustic that have the rich aroma, flavor, and color that are as good as handmade. Since a marked effect of being able to provide easy cooking can be novel seasoning compositions with solid roux flavored and chromatography, industrial value is very large.

DESCRIPTION OF SYMBOLS 1 2nd composition part 2 Plastic container 3 1st composition part 4 Plastic film 5 Solid roux with composition for new seasoning

Claims (4)

When measured under the following measurement conditions using a differential scanning calorimeter (DSC), a first composition part formed from roux containing an oil and fat component prepared to have an endothermic peak at 40 to 55 ° C. as an essential component; And a second composition part formed from a seasoning composition containing an oil and fat component prepared to have an endothermic peak at 40 to 55 ° C. as an essential component and containing a raw material that requires low energy treatment. A solid roux with a new seasoning composition having a structure in which at least one part of one or more second composition parts is in close contact with and in contact with the first composition part,
According to the following energy calculation method, the energy (joule / g) calculated from the area of the DSC curve of the fat component contained in the first composition portion is A, and the DSC curve of the fat component contained in the second composition portion is similarly set as A. Assuming that energy (joule / g) calculated from the area is B, the value obtained by subtracting A from B is 4 (joule / g) or more and 20 (joule / g) or less, as shown in the following formula (1). A solid composition that can maintain its shape as long as no external force is applied in a storage environment of approximately 40 ° C. or lower, with a new seasoning composition having a new taste after cooking, characterized in that the characteristics of the raw material are not impaired Rou.
4 ≦ (B−A) ≦ 20 Formula (1)
(Measurement condition)
Apparatus: Heat flux differential scanning calorimetry differential scanning calorimeter Sample mass: 10 mg
DSC curve obtained by heating conditions and measurement: the sample is heated at a heating rate of 5 ° C./min from normal temperature, the vertical axis is energy (W / g), and the horizontal axis is temperature (° C.). A DSC curve is obtained.
(Energy calculation method)
A low temperature side and a high temperature side of the endothermic peak of the obtained DSC curve are connected by a tangent, and energy (joule / g) is calculated from an area surrounded by the tangent and the DSC curve.   The roux forming the first composition part contains a starch raw material such as wheat flour in addition to the essential oil and fat component, and the seasoning composition forming the second composition part is a low energy treatment derived from milk in addition to the essential fat and oil component 2. The solid roux with a new seasoning composition according to claim 1, comprising necessary raw materials. It is a manufacturing method of the solid roux with the composition for novel seasonings of Claim 1 or Claim 2, Comprising: It manufactures with the process containing following (1)-(2), With the composition for novel seasonings characterized by the above-mentioned A method for producing solid roux.
(1) An oil / fat component included as an essential component to form a first composition part prepared to have an endothermic peak at 40 to 55 ° C. when measured under the following measurement conditions using a differential scanning calorimeter (DSC) According to the following energy calculation method from the area of the DSC curve, the calculated energy (joule / g) is A, and the raw material required for low energy treatment is prepared in the same manner so as to have an endothermic peak at 40 to 55 ° C. Assuming that energy (Joule / g) calculated from the area of the DSC curve of the fat and oil component included as an essential component for forming the second composition part containing B is B, A to B as shown in the following formula (1) After each oil and fat component is prepared so that the value obtained by subtracting 4 (joule / g) or more and 20 (joule / g) or less, the first composition portion is formed using each oil and fat component. Thereby preparing a paste-like roux that, to prepare a paste-like seasoning composition forming the second composition portion under conditions that do not impair the desired material characteristics of the low energy process.
4 ≦ (B−A) ≦ 20 Formula (1)
(Measurement condition)
Apparatus: Heat flux differential scanning calorimetry differential scanning calorimeter Sample mass: 10 mg
DSC curve obtained by heating conditions and measurement: the sample is heated at a heating rate of 5 ° C./min from normal temperature, the vertical axis is energy (W / g), and the horizontal axis is temperature (° C.). A DSC curve is obtained.
(Energy calculation method)
A low temperature side and a high temperature side of the endothermic peak of the obtained DSC curve are connected by a tangent, and energy (joule / g) is calculated from an area surrounded by the tangent and the DSC curve.
(2) Paste form in which the first or second composition part is formed and solidified using the seasoning composition for forming the first or second composition part prepared in step (1), and then the other part is formed. Producing a solid roux with a new seasoning composition having a structure in which at least one surface of the solidified second composition portion is in close contact with and in contact with the solidified first composition portion using the roux or seasoning composition .   The roux forming the first composition part contains a starch raw material such as wheat flour in addition to the essential oil and fat component, and the seasoning composition forming the second composition part is a low energy treatment derived from milk in addition to the essential fat and oil component The manufacturing method of the solid roux with the composition for novel seasonings of Claim 3 characterized by including a required raw material.

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