JP6385609B1 - Manufacturing method of roux - Google Patents

Abstract

An object of the present invention is to provide a method for producing roux having a flavor with improved cooking feeling. A product temperature of a second roux material prepared by adding a mixture of an aqueous raw material and a second fat to a first roux material containing a starch raw material and the first fat is set to 0.3. Increase to a target temperature between 70-130 ° C. at a rate of ~ 2.4 ° C./min, followed by heat treatment of the second roux material at specified conditions at product temperatures in the range of 70-130 ° C. By doing, the cooking feeling can be improved regarding the richness and fragrance of the manufactured luu. [Selection figure] None

Description

  The present invention relates to a method for producing roux having a flavor with improved cooking feeling.

  Lou is used as a cooking material for cooking curry, stew, hayashi rice sauce and the like. In general, characteristics of roux vary depending not only on the type and amount of raw materials used, but also on various conditions such as the blending order and heat treatment method. Therefore, in order to improve the flavor of roux, much research has been conducted on its production method. (Patent Documents 1 to 4).

Japanese Patent No. 3229838 Japanese Patent No. 3229839 Japanese Patent No. 327684 Japanese Patent No. 3670986

  Ingredients such as wheat flour prepared by heating fat and starchy raw materials contain a lot of fat and oil, and it is difficult to mix this with water-based raw materials, but it has a flavor that is even more cooked than conventional roux. In order to manufacture roux, it was thought that it was important to heat in the state which mixed the water-system raw material with the material containing such fats and oils and a starch raw material. Therefore, the present inventors prepared a mixture in which an aqueous raw material was mixed with fats and oils in advance, and tried to add the mixture to a material containing fats and oils and starchy raw materials. By this method, the material containing the fats and oils and the starchy raw material and the water-based raw material can be mixed uniformly, but the desired heat cooking feeling still cannot be achieved. Then, this invention aims at providing the manufacturing method of the roux which has the flavor which the cooking feeling improved.

As a result of further investigations to solve the above problems, the present inventors have added a mixture of an aqueous raw material and fats and oils to a material containing fats and oils and starchy raw materials, and heat-treated them under specific conditions. The present inventors have found that a roux having a flavor with improved desired cooking feeling can be produced, and the present invention has been completed.
That is, the present invention provides the following method for producing roux.
[1] A method for producing roux,
(1) A step of adding a mixture of an aqueous raw material and a second fat to the first roux material containing the starchy raw material and the first fat to obtain a second roux material;
(2) heat-treating the second roux material,
Step (2) includes (2-1) increasing the product temperature of the second roux material to a target temperature between 70 and 130 ° C. at a rate of 0.3 to 2.4 ° C./min. And (2-2) heat-treating the second roux material at a product temperature in the range of 70 to 130 ° C.,
The heating amount of the second luu material in the step (2-2) exceeds the heating amount of the second luu material in the step (2-1), and the heating amount is a product of the second luu material. A method characterized in that it is defined by an integral value of temperature and heat treatment time.
[2] Step (2-1) ends when the product temperature of the second roux material reaches a target temperature between 80 and 130 ° C.,
In the step (2-2), the second roux material is heat-treated at a product temperature in the range of 80 to 130 ° C.
The method according to [1] above.
[3] Step (2-1) ends when the product temperature of the second roux material reaches a target temperature between 70-110 ° C,
In the step (2-2), the second roux material is heat-treated at a product temperature in the range of 70 to 110 ° C.
The method according to [1] above.

  According to the present invention, the cooking feeling can be improved with respect to the richness and aroma of the produced roux. Therefore, it becomes possible to manufacture a roux having a flavor with improved cooking feeling.

Hereinafter, the present invention will be described in more detail.
“Ru” described in the present specification refers to cooking ingredients used when cooking curry, stew, hayashi rice sauce, hashed beef, soup, and other various sauces. Each dish can be easily made by putting the roux into a place where ingredients such as meat and vegetables are boiled with water. The form of the roux is not particularly limited as long as it is usually employed in this technical field, for example, it may be block, flake, granule, powder, paste, or liquid, Preferably, it is in the form of a block (solid roux), flakes or granules.

  In the method for producing roux of the present invention, a step of obtaining a second roux material by adding a mixture of an aqueous raw material and a second fat to the first roux material containing the starch raw material and the first fat ( Including step 1). The “oil and fat” described in the present specification refers to fats and oils such as natural fats and processed fats and oils used for food. The fats and oils are not particularly limited as long as the roux can be produced. For example, animal fats and oils such as butter, beef tallow, and pork fat, vegetable fats and oils such as margarine, palm oil, cottonseed oil, and corn oil, and these It may be at least one selected from the group consisting of hardened fats and oils. The blending amount of the first fat is not particularly limited as long as the roux can be produced, but may be, for example, about 10 to about 45 mass% with respect to the total mass of the raw material of the roux, Preferably, it is about 15 to about 40% by mass.

  The “starchy material” described in the present specification refers to a food material mainly composed of a starchy material. The starch raw material is not particularly limited as long as it can produce the roux, for example, starch such as wheat starch, corn starch, rice starch, potato starch, sweet potato starch, tapioca starch, waste starch and modified starch , Wheat flour, corn flour, rice flour, rye flour, buckwheat flour, wax flour, millet flour, at least one selected from the group consisting of wheat flour, wheat flour, and the like. The compounding amount of the starch raw material is not particularly limited as long as the roux can be produced. For example, the starch raw material may be about 20 to about 50% by mass with respect to the total mass of the roux raw material. Is from about 25 to about 40% by weight.

  The first raw material containing the starch raw material and the first oil / fat is prepared by heating the starch raw material and the raw material containing the first oil / fat while stirring and mixing them using a heating kettle, for example. It can be a heat treatment mixture such as roux. The heating conditions for preparing the heat treatment mixture can be appropriately adjusted according to the type of roux to be produced and / or the type of starchy raw material and the type of the first oil and fat. The raw material and the raw material containing the first fat may be heated for about 10 to about 90 minutes so that the ultimate product temperature is about 60 to about 130 ° C.

  The “water-based raw material” described in the present specification refers to a food raw material containing a certain amount of moisture, and may be solid, liquid, or pasty. The amount of water in the aqueous raw material is not particularly limited, and may be, for example, about 10% by mass or more based on the total mass of the aqueous raw material. The aqueous raw material is not particularly limited as long as the roux can be produced. For example, fruit (apple, banana, chutney) paste or extract, livestock meat (beef, chicken, pork) paste or extract, vegetable (onion) , Garlic) paste or extract, cheese, fresh cream and the like.

  The aqueous raw material is added to the material containing the starchy raw material and the first fat as a mixture with the second fat. The amount of the aqueous raw material and the second fat is not particularly limited as long as the roux can be produced. For example, the aqueous raw material is about 5 to about 60 mass with respect to the total mass of the mixture. %, Preferably about 5 to about 50% by mass, and the second fat may be added about 40% by mass or more, preferably about 50% by mass or more. And although the addition amount of the said mixture can be suitably adjusted so that a desired flavor may be provided, for example, the quantity of about 0.01 to about 8 mass% with respect to the total mass of the raw material of the said roux It may be added to the first roux material. Moreover, as said 2nd fats and oils, the same fats and oils as said 1st fats and oils may be employ | adopted, and different fats and oils may be employ | adopted. In addition, the mixture may further include an emulsifier. As the emulsifier, an edible emulsifier can be used without any particular limitation. For example, lecithin may be employed.

  The method for producing a roux according to the present invention includes a step (step 2) of heat-treating the second roux material, wherein the step 2 sets the product temperature of the second roux material to about 70 to about 130 ° C. The temperature of the product is about 0.3 to about 2.4 ° C./min, preferably about 0.5 to about 2.0, on average during this temperature raising step. C./min, more preferably at a rate of about 0.7 to about 1.8.degree. C./min (step 2-1) followed by the second roux material at about 70 to about 130.degree. Heat treatment at a product temperature in the range (step 2-2), and the heating amount of the second luu material in the step 2-2 is the heating of the second luo material in the step 2-1. Exceed the amount. Here, the “heating amount” described in the present specification refers to an integrated value of the product temperature of the second luu material and the heat treatment time. For example, when heat treatment is performed for 10 minutes under the condition that the product temperature of the second roux material is 90 ° C. on average, the heating amount is calculated as 900 [° C. · min] (= 90 ° C. × 10 minutes). .

  The target temperature of the step 2-1 and the heat treatment temperature of the step 2-2 can be appropriately set according to the type of roux to be produced as long as the above-described heating amount relationship is satisfied. For example, when a fragrant flavor is desired, such as curry roux, the step 2-1 is performed when the temperature of the second roux material is about 80 to about 130 ° C., preferably about 85 to about 125. When the target temperature between 0.degree. C. is reached and in step 2-2, the second roux material is a product in the range of about 80 to about 130.degree. C., preferably in the range of about 85 to about 125.degree. Conditions such as heat treatment at a temperature may be employed. In addition, when a mild flavor is desired, such as stew, the step 2-1 is performed when the product temperature of the second roux material is about 70 to about 110 ° C., preferably about 75 to about When the target temperature between 105 ° C. is reached, in step 2-2, the second roux material is in the range of about 70 to about 110 ° C., preferably in the range of about 75 to about 105 ° C. Conditions such as heat treatment at the product temperature may be employed.

  The step 2 can be performed using an apparatus usually used in the art, and may be performed, for example, in a heating kettle. The wall temperature of the heating kettle can be appropriately adjusted so as to achieve the condition of the product temperature of the second luo material in each step. For example, the wall temperature of the heating kettle is preferably about 95 ° C. or higher, preferably Is about 100 ° C. or higher. In addition, in the heating kettle used when preparing the heat treatment mixture, the step 1 and then the step 2 may be carried out continuously, or in a different heating kettle, the steps 1 and Alternatively, step 2 may be performed. When the step 2 (especially the step 2-1) is performed at the wall surface temperature described above, the release of moisture from the aqueous raw material as described later is promoted, and a chemical reaction (particularly Maillard) in the second roux material is promoted. It is considered that the progress of the reaction etc. can be promoted.

  The mechanism by which the cooking feeling is improved with respect to the richness and aroma of the roux by the method for producing roux according to the present invention is not limited to a specific theory, but, for example, the chemical reactivity in the roux material is improved. Is considered to have contributed. That is, the aqueous raw material in the form of a mixture with the second oil / fat in order to enhance the miscibility with the starch raw material and the material containing the first oil / fat is in an emulsified state in the roux material. It is considered that the water-based raw material in such an emulsified state is unlikely to participate in the chemical reaction in the roux material because it is considered to be covered with oil. If the heat treatment is performed for a long time in order to advance this chemical reaction, even if the body is full, the fragrance once generated will fly during the heat treatment, resulting in a decrease in flavor. On the other hand, when the product temperature of the second roux material is rapidly increased, that is, when the product temperature of the second roux material is increased to the target temperature at the rate specified by the present invention in the step 2-1, It is considered that the chemical reaction (especially the Maillard reaction etc.) in the second roux material can proceed efficiently since the water is destroyed and the water in the aqueous raw material is released. In this state, the heating amount is increased, that is, the heating amount of the second luu material in the step 2-2 is increased more than the heating amount in the step 2-1, thereby promoting the chemical reaction and heating. It is thought that richness and aroma with a feeling of cooking are generated. As a result, although the heat treatment time is short, a roux having a strong body and a high aroma is produced.

  The method for producing roux of the present invention further includes a step of adding an arbitrary food raw material (such as the second aqueous raw material or a powder raw material) or an arbitrary additive in various forms unless the object of the present invention is impaired. But you can. The “powder raw material” described in the present specification refers to a powdery food raw material and does not include a starch raw material. The powder raw material may be added as a powder, or may be added in advance mixed with a small amount of a solvent or dispersion medium (such as oil or water). As said powder raw material, the powder normally employ | adopted in this technical field can be used without a restriction | limiting in particular. The powder raw material is, for example, vegetable powder such as sugar, spice, onion powder, salt, milk powder, creaming powder, caramel, defatted soybean, dextrin, amino acid (condiment), or organic acid such as citric acid, etc. Also good. As the spice, one kind of spice may be used alone, or a mixed spice in which a plurality of kinds of spices are mixed may be used. Examples of the spices include curry powder, garlic powder, coriander, cumin, caraway, thyme, sage, pepper, chili, mustard, turmeric, and paprika.

  The process for producing a roux according to the present invention may further include a step of cooling the heat-treated roux material (third luo material) to obtain roux after the step 2. In this cooling step, the third roux material may be allowed to cool by continuing to stir and mix at room temperature, or it may be forcibly cooled by a cooling pot.

  The method for producing roux of the present invention can be used for producing roux for cooking curry, stew, coconut rice sauce, hashed beef, soup, and other various sauces. In the roux manufactured according to the roux manufacturing method of the present invention, the richness and aroma with a cooking feeling are improved. If such a roux is used, a dish with rich flavor can be produced.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, the scope of the present invention is not limited to these Examples.

[Example 1]
(1) 30 parts by mass of beef tallow and 30 parts by mass of wheat flour were charged into a heating kettle, heated and stirred, and heated to 120 ° C. over 50 minutes to produce wheat flour roux (first luo material). To this wheat flour, 9 parts by mass of flavor raw material (* 1), 1.5 parts by mass of amino acid (condiment), 10.5 parts by mass of sugar, 10.5 parts by mass of salt, and 6 parts by mass of curry powder are added and heated. The mixture was further stirred, and a mixture of 1.0 part by mass of banana paste and 1.5 parts by mass of beef tallow was added to prepare a second roux material. The product temperature of the second roux material after adding various raw materials was 81.9 ° C.
(2) (2-1) The product temperature of the second roux material was increased from 81.9 ° C. to 93.5 ° C. over 8 minutes (average temperature increase rate of 1.45 ° C./min). Then, (2-2) The product temperature of the said 2nd luu material was raised to 100 degreeC over 34 minutes, and it heat-processed, and manufactured the 3rd luu material. At this time, the heating amount in Step 2-1 was 719 ° C. · min, and the heating amount in Step 2-2 was 3306 ° C. · min.
(3) The said 3rd roux material was cooled to 65 degrees C or less, and this was filled with the container, and it cooled and solidified, and manufactured curry roux (solid roux).
(* 1 Breakdown of flavor raw materials: 1 part by weight of caramel, 1 part by weight of whole milk powder, 0.7 part by weight of defatted soybean, etc.)

[Example 2]
In Example 1 (2), (2-1) The temperature of the second roux material was increased from 80.3 ° C. to 105 ° C. over 16 minutes (average temperature increase of 1.54 ° C./min). Speed), and then (2-2) Curry roux (solid roux) in the same manner as in Example 1 except that the temperature of the second roux material was increased to 120 ° C. over 50 minutes for heat treatment. Manufactured. At this time, the heating amount in Step 2-1 was 1520 ° C. · min, and the heating amount in Step 2-2 was 5586 ° C. · min.

[Comparative Example 1]
In Example 1 (2), (2-1) The temperature of the second roux material was increased from 81.5 ° C. to 99.6 ° C. over 22 minutes (average 0.82 ° C./min) Heating rate), (2-2) Curry roux (solid roux) was produced in the same manner as in Example 1 except that the subsequent heat treatment was not performed. At this time, the heating amount in the step 2-1 was 2022 ° C. · min.

[Comparative Example 2]
In Example 1 (2), (2-1) The temperature of the second roux material was increased from 80.1 ° C. to 90.0 ° C. over 36 minutes (average of 0.28 ° C./min). Temperature increase rate), and then (2-2) the same procedure as in Example 1 except that the heat treatment was performed by raising the product temperature of the second roux material to 99.9 ° C. over 100 minutes. (Solid roux) was produced. At this time, the heating amount in Step 2-1 was 3140 ° C. · min, and the heating amount in Step 2-2 was 9494 ° C. · min.

[Comparative Example 3]
In Example 1 (2), (2-1) The temperature of the second roux material was increased from 81.2 ° C. to 98.2 ° C. over 15 minutes (average 1.13 ° C./min). Temperature increase rate), and then (2-2) the same procedure as in Example 1 except that the heat treatment was performed by increasing the product temperature of the second luu material to 99.4 ° C. over 5 minutes. (Solid roux) was produced. At this time, the heating amount in Step 2-1 was 1371 ° C./min, and the heating amount in Step 2-2 was 495 ° C./min.

[Test Example 1]
Curry sauce was produced using the curry roux of any of Examples 1 and 2 and Comparative Examples 1 to 3.
Specifically, 115 parts by mass of curry roux and 750 parts by mass of hot water were put into a heating kettle and boiled to prepare a curry sauce.
Sensory evaluation by five evaluators (AE) was performed on the richness and fragrance of the prepared curry sauce. Based on the richness and fragrance of the curry sauce of Example 1 (the richness score 3: there is a body suitable for curry; the fragrance score 3: there is a fragrance suitable for curry), the other curry is made in the following 5 stages Evaluated the source. Table 1 shows the score and average score of each evaluator.
"Body"
5: Extremely excellent as curry rich 4: Strong curry rich 3: Suitable for curry 2: Inadequate as curry rich 1: “Scent” without curry rich
5: Very good curry scent 4: High curry scent 3: Good scent for curry 2: Inadequate curry scent 1: No curry scent

†1：コクと香りとのバランスが良い。
†2：実施例１よりもコクが深く、カレーパウダーの焙煎が強い。
†3：コクが弱く、香りも生っぽい。
†4：香りが弱く、コクと香りとのバランスが悪い。
†5：コクが弱く、香りも生っぽい。

† 1: Good balance between richness and fragrance.
† 2: Deeper than Example 1, and roasted curry powder is stronger.
† 3: The body is weak and the scent is raw.
† 4: The fragrance is weak and the balance between richness and fragrance is poor.
† 5: The body is weak and the scent is raw.

  Manufactured under the conditions that the temperature rising rate in step 2-1 is within the range of 0.3 to 2.4 ° C./min and the heating amount in step 2-2 exceeds the heating amount in step 2-1. The curry sauce made using the curry roux had a high flavor of heat cooking, and the balance between richness and aroma was also excellent. On the other hand, even if the start temperature and the end temperature in step 2-1 are similar to those in the example, the rate of temperature rise is slow, or the heating amount in step 2-2 is insufficient. It was not possible to produce richness and aroma with a cooking feeling.

Example 3
In Example 1 (2), (2-1) The temperature of the second roux material was increased from 80 ° C. to 91.9 ° C. over 35 minutes (average temperature of 0.34 ° C./min) Speed), and then (2-2) Curry roux (solid roux) in the same manner as in Example 1, except that the heat treatment was performed by increasing the temperature of the second roux material to 100 ° C. over 79 minutes. Manufactured. At this time, the heating amount in Step 2-1 was 3034 ° C. · min, and the heating amount in Step 2-2 was 7570 ° C. · min.

Example 4
In Example 1 (2), (2-1) The temperature of the second roux material was increased from 80.8 ° C. to 92.9 ° C. over 15 minutes (average 0.81 ° C./min) Temperature increase rate), and then (2-2) heat treatment was performed in the same manner as in Example 1 except that the heat treatment was performed by increasing the product temperature of the second luu material to 100 ° C. over 29 minutes. Was produced. At this time, the heating amount in Step 2-1 was 1324 ° C. · min, and the heating amount in Step 2-2 was 2812 ° C. · min.

Example 5
In Example 1 (2), (2-1) The temperature of the second roux material was raised from 80.3 ° C. to 92.5 ° C. over 7 minutes (average 1.74 ° C./min) Temperature increase rate), and then (2-2) Caraleu (solid) in the same manner as in Example 1 except that the temperature of the second roux material was increased to 100 ° C. over 18 minutes and heat treatment was performed. Was produced. At this time, the heating amount in Step 2-1 was 617 ° C. · min, and the heating amount in Step 2-2 was 1750 ° C. · min.

[Test Example 2]
A curry sauce was prepared in the same manner as in Test Example 1 using any of the curry roux of Examples 3-5. And sensory evaluation was performed by the same method as Test Example 1 regarding the richness and fragrance of the prepared curry sauce. Table 2 shows the score and average score of each evaluator.

  As in Examples 1 and 2, the heating rate in step 2-1 is in the range of 0.3 to 2.4 ° C./min, and the heating amount in step 2-2 is in step 2-1. The curry sauce produced using the curry roux of Examples 3 to 5 manufactured under conditions exceeding the heating amount of the above had a high flavor of heat cooking, and the balance between richness and aroma was also excellent.

Example 6
(1) 30 parts by mass of beef tallow and 30 parts by mass of wheat flour were charged into a heating kettle, heated and stirred, and heated to 120 ° C. over 50 minutes to produce wheat flour roux (first luo material). To this flour roux, 13 parts by mass of flavor raw material (* 2), 2.5 parts by mass of seasoning, 10 parts by mass of sugar and 10 parts by mass of salt were added and stirred with heating, and further 2.0 parts by mass of cheese and beef tallow 2 A second roux material was prepared by adding a mixture with 5 parts by weight. The product temperature of the second roux material after adding various raw materials was 62.8 ° C.
(2) (2-1) The product temperature of the second roux material was increased from 62.8 ° C. to 75.3 ° C. over 11 minutes (average temperature increase rate of 1.14 ° C./min). Then, (2-2) The product temperature of the said 2nd luu material was raised to 80 degreeC over 15 minutes, and it heat-processed, and manufactured the 3rd luu material. At this time, the heating amount in Step 2-1 was 772 ° C. · min, and the heating amount in Step 2-2 was 1174 ° C. · min.
(3) The third roux material was cooled to 65 ° C. or lower, filled into a container and cooled and solidified to produce stew (solid roux).
(* 2 Breakdown of flavor ingredients: 8 parts by weight of skim milk powder, 1 part by weight of dextrin, 0.5 parts by weight of creaming powder, etc.)

  A stew sauce was prepared using the stew of Example 6. Specifically, 90 parts by mass of stew, 700 parts by mass of hot water, and 100 parts by mass of milk were put into a heating kettle and boiled to prepare a stew sauce. When we ate this stew sauce, the balance between the richness of milk and the scent with a cooking feeling was good.

Example 7
In Example 6, (2), (2-1) The temperature of the second roux material was increased from 61.3 ° C. to 95 ° C. over 22 minutes (average temperature increase of 1.53 ° C./min). Speed), and then (2-2) stew (solid) in the same manner as in Example 6 except that the temperature of the second roux material was increased to 100.3 ° C. over 17 minutes and heat treatment was performed. Was produced. At this time, the heating amount in Step 2-1 was 1749 ° C./min, and the heating amount in Step 2-2 was 1758 ° C./min.

  A stew sauce was prepared in the same manner as in Example 6 using the stew of Example 7. When this stew sauce was eaten, the richness of milk was stronger than in Example 6, it was cheese-like, and the aroma with a cooking feeling was also strong.

  From the above, the product temperature of the second roux material prepared by adding the mixture of the aqueous raw material and the second fat to the first roux material containing the starch raw material and the first fat is 0.3 to Increase to a target temperature between 70-130 ° C. at a rate of 2.4 ° C./min (step 2-1), followed by the second roux material at a product temperature in the range of 70-130 ° C. Heat treatment is performed (step 2-2). At this time, with respect to the heat amount defined by the integral value of the product temperature of the second luu material and the heat treatment time, the heating amount in step 2-2 is the same as in step 2-1. It was found that by making the heating amount higher than the above, the richness of cooked roux and aroma can be improved. Therefore, it becomes possible to manufacture a roux having a flavor with improved cooking feeling.

Claims (3)

A manufacturing method for ruu,
(1) A step of adding a mixture of an aqueous raw material and a second fat to the first roux material containing the starchy raw material and the first fat to obtain a second roux material;
(2) heat-treating the second roux material,
Step (2) includes (2-1) increasing the product temperature of the second roux material to a target temperature between 70 and 130 ° C. at a rate of 0.3 to 2.4 ° C./min. And (2-2) heat-treating the second roux material at a product temperature in the range of 70 to 130 ° C.,
The heating amount of the second luu material in the step (2-2) exceeds the heating amount of the second luu material in the step (2-1), and the heating amount is a product of the second luu material. A method characterized in that it is defined by an integral value of temperature and heat treatment time. Step (2-1) ends when the product temperature of the second roux material reaches a target temperature between 80 and 130 ° C.,
In the step (2-2), the second roux material is heat-treated at a product temperature in the range of 80 to 130 ° C.
The method of claim 1. Step (2-1) ends when the product temperature of the second roux material reaches a target temperature between 70-110 ° C.,
In the step (2-2), the second roux material is heat-treated at a product temperature in the range of 70 to 110 ° C.
The method of claim 1.