JP6490564B2 - Solid roux - Google Patents

Description

  The present invention relates to a volume-reduced solid roux that has a reduced volume of roux that is used to provide a predetermined amount of food using roux such as white sauce, stew, and curry sauce.

Conventionally, in general, when manufacturing solid roux used for the manufacture of curry and the like industrially, normal temperature solid fat and flour are mixed with heating and stirring to prepare flour roux, and then powder such as sugar and curry powder. A method is adopted in which body materials are added, heated and stirred for mixing, then filled into a container with a filling machine, and cooled and solidified. Therefore, solid roux is generally composed of fats and oils and solid contents such as wheat flour, sugar, and curry powder (see, for example, Patent Document 1).
In the heat stirring and mixing step and the filling step into the container in producing solid roux, fluidity is imparted to the raw material mixture by melting the fats and oils contained in the raw material mixture by heating, and the raw material mixture having fluidity is obtained. It is sent to each manufacturing apparatus arranged on the manufacturing line. Finally, the container is filled with a filling machine in a state of fluidity, and cooled and solidified to form solid roux.
For this reason, when blending the raw materials of solid roux, the ratio of the room temperature solid fat to the total amount of the raw material mixture should be above a certain level so that the fluidity of the heated raw material mixture flowing sufficiently smoothly through the production line is obtained. In addition, formulation design has been made. In particular, when designing solid roux, if the amount of oil or fat is reduced too much, the fluidity of the raw material mixture decreases, making it impossible to smoothly flow the raw material mixture to the production line, making it difficult to produce solid roux. I found out that

By the way, as is conventionally known, solid roux produced by the above production method is filled and accommodated in a container in the form of a plate chocolate and distributed to the market, and a certain amount in homes and the like. By adding water to the solid roux and diluting it, the food is prepared using a predetermined amount of roux such as curry sauce. For this reason, if the volume of solid roux is reduced, it is possible to provide a solid roux that is not bulky and light in weight, can reduce the amount of resources used and CO ₂ emissions during distribution, and can be used at home. When cooking foods that use, the handling becomes easier.
Furthermore, if the volume of the solid roux is reduced, it is possible to manufacture an amount (the number of dishes) that can be allocated to more people when manufacturing the solid roux from the same volume of raw material. In such a case, the time required for the production of solid roux can be shortened, and the amount of energy required for heating the raw material mixture can also be reduced, which is preferable from the viewpoint of resource saving and energy saving.
In general, the maximum number of people who can assign food after cooking such as “10 dishes” is displayed on the package of the solid roux product in a container. “Volume reduction (compact)” means that the capacity of solid roux is further reduced when the same amount of cooked food is allocated to the same number of people. In general, when the content of fats and oils and various solids is reduced in order to reduce the volume of solid roux, it is known that the fluidity of the raw material mixture and the balance of flavor and flavor are impaired during the production of solid roux. It was done.

Japanese Patent No. 3229838

  Accordingly, the present invention provides a reduced volume solid roux that has a reduced volume of roux used to provide a predetermined amount of food using the roux, and has an excellent balance of flavor and flavor. For the purpose.

  The inventors of the present invention have intensively studied to solve the above problems. As a result, the content of sugar contained in the solid roux is reduced to a predetermined amount or less, the ratio of fats and oils to the content of solids other than sugar is reduced, and a high sweetness sweetener is added to the solid roux. By adding, it discovered that the said subject could be solved and came to complete this invention. Specifically, the present invention provides the following.

  The present invention is a solid roux obtained by heating and mixing a raw material containing fats and oils and cooling to a temperature lower than the melting point of the oils and fats, and (A) the sugar content with respect to the total amount of the solid roux is 8 mass. (B) The ratio of the content of fats and oils to the content of solids other than sugar is 40% by mass or more and 60% by mass or less, and (C) a solid roux containing a high-intensity sweetener. .

  The solid roux of the present invention has a sugar content of 8% by mass or less with respect to the total amount of the solid roux, the fat content with respect to the solid content other than sugar is a specific ratio, and reduces the solid content. The amount of fats and oils is reduced, and a high-intensity sweetener is contained. Therefore, it is possible to effectively reduce the volume of solid roux by reducing the content of fats and oils in the solid roux per dish and without impairing the fluidity of the raw material mixture when preparing the solid roux. And the fall of the flavor (sweetness etc.) of the cooking goods which use solid roux can be prevented. Furthermore, in the solid roux of the present invention, the amount of fat and oil per dish can be reduced and the fat content in the cooked product can be reduced. ).

Hereinafter, the present invention will be described in detail.
<Solid roux>
The solid roux of the present invention is obtained by heating and mixing raw materials containing fats and oils and cooling to a temperature lower than the melting point of the fats and oils, and (A) the content of sugar relative to the total amount of the solid ruu. It is 8 mass% or less, (B) The ratio of the content of fats and oils with respect to solid content other than sugar is 40 mass% or more and 60 mass% or less, and (C) contains a high sweetness degree sweetener. is there.
In addition, in this specification, "solid content" refers to the component remove | excluding fats and oils and the water | moisture content among the components which comprise solid roux.

[Oil]
Solid roux is produced by heating and mixing raw materials containing oil and fat and solid content. As fats and oils that can be used in the production of solid roux, conventionally known fats and oils can be used, and are not particularly limited, but any of natural fats and oils, processed fats and oils, vegetable fats and mixtures thereof may be used. Specific examples include butter, margarine, lard, beef tallow, and mixtures thereof.
In the present invention, the ratio of the fat content to the solid content other than sugar is 40% by mass to 60% by mass, preferably 40% by mass to 57% by mass, and more preferably 40% by mass to 55% by mass. % Or less. By adjusting the content of fats and oils in the solid roux with the above content, the volume of the solid roux can be effectively reduced by reducing the sugar content to a predetermined amount or less, and the solid roux is also effective. The fluidity of the raw material mixture at the time of preparation can be sufficiently secured, and the production suitability of solid roux can be improved. After satisfying the above ratio, the content of fats and oils with respect to the whole solid roux is preferably 27% by mass or more and 37% by mass or less, and preferably 28% by mass or more and 35% by mass or less. The content of fats and oils with respect to the whole solid roux refers to the ratio of the total mass of fats and oils including the fats and oils contained in the seasoning raw material to the mass of solid roux in addition to the aforementioned fats and oils. The content of the fats and oils roughly corresponds to the ratio of lipid displayed on the packaging container.
Moreover, while reducing the content of sugar in the solid roux to a predetermined amount or less, the result of realizing volume reduction of the solid roux by making the content of fats and oils relative to the content of solids other than sugar a specific ratio The oil content of the solid roux used per dish is reduced. The oil content of the solid roux used per dish is preferably 3.5% by mass or more and 6.5% by mass or less, more preferably 4.0% by mass or more and 6.0% by mass or less. . Thus, by using the solid roux with reduced fats and oils, the fat and oil content in the cooked product is reduced, and the effect of improving the flavor of the cooked product with spices and the like can be obtained.

[Solid content]
The solid roux of the present invention contains fats and oils and solids. In the present invention, the solids are classified into sugar and solids other than sugar.
Solid content points out the part except fats and oils and water in solid roux. The content of the solid content with respect to the whole solid roux is obtained by (the mass of the solid roux-the content of oil and water in the solid roux) / the mass of the solid roux. In this case, the contents of oil and water in the solid roux can be obtained based on, for example, the ratio of lipid displayed on the solid roux packaging container and the ratio of water of the solid roux to be analyzed.
(sugar)
In general, in solid roux used for foods using roux such as white sauce, stew, curry sauce, etc., it was common to add a certain amount or more of sugar in order to improve the flavor. . However, in the present invention, by reducing the amount of sugar used for the production of solid roux to a predetermined amount or less, the solid content is reduced, the amount of fats and oils is relatively reduced, and the volume of solid roux is reduced. Can be realized, and the fluidity of the raw material mixture during the production of solid roux is not impaired.
In addition, when content of the sugar which occupies for the whole solid roux is reduced, the flavor by the sugar of the cooking goods which use solid roux may fall. In the present invention, it is possible to prevent the flavor of the cooked product using solid roux from being lowered by adding a predetermined amount of a high-sweetness sweetener in accordance with the reduced amount of sugar.
(Sugar content)
The content of sugar with respect to the total amount of solid roux is 8% by mass or less, and preferably 6% by mass or less. By setting the sugar content with respect to the total amount of the solid roux within the above range, the volume of the solid roux can be reduced without impairing the fluidity of the raw material mixture during the production of the solid roux. The solid roux may not contain sugar, and may contain an appropriate amount of sugar in accordance with the purpose of volume reduction and flavor adjustment of the solid roux.

(Solid content other than sugar)
As solid content other than sugar, fragrance | flavors, such as a high sweetness degree sweetener, flour, the fragrance | flavor which has the flavor of fats and oils, a seasoning raw material, etc. can be mentioned, for example.
(High intensity sweetener)
The solid roux of the present invention contains a high intensity sweetener. The high-intensity sweetener that can be used in the present invention is not particularly limited, and conventionally known high-intensity sweeteners can be used. Specifically, sucralose, aspartame, acesulfame potassium, Neotame, glycyrrhizin, stevia extract and the like can be mentioned. In the present invention, among these high-intensity sweeteners, sucralose, acesulfame potassium, and neotame are preferably used, and sucralose is more preferably used.
The content of the high-intensity sweetener is preferably adjusted so that the sweetness of the whole solid roux of the present invention is 6% by mass or more and 20% by mass or less in terms of sugar, and is 8% by mass or more and 16% by mass. It is more preferable to adjust so as to be as follows. By adjusting the content of the high-sweetness sweetness so that the sweetness of the whole solid roux is within the above range, the flavor of the cooked product obtained using the solid roux is improved. be able to.
What is necessary is just to set suitably the usage-amount of the high sweetness degree sweetener in solid roux so that the sweetness amount in the amount of sugar conversion of solid roux will be in the said range, but in the case of sucralose, 0.005 mass % To 0.020% by mass, more preferably 0.008% to 0.017% by mass.

(flour)
The solid roux of the present invention may contain flour. Generally as wheat flour, at least 1 type chosen from the group which consists of medium force flour, strong flour, semi-strong flour, and weak flour can be used. Moreover, you may use potato starch, corn starch, tapioca starch, and glutinous rice starch, and these processed starch as starch raw materials other than wheat flour instead of wheat flour.
The amount of flour used in the solid roux of the present invention is preferably 10% by mass to 35% by mass, and more preferably 15% by mass to 31% by mass. By making the usage-amount of flour into the said range, the viscosity of the cooking goods which use solid roux can be made into the thing within a suitable range. The viscosity of the cooked product using solid roux (viscosity measured using a B-type viscometer at 60 ° C.) is preferably 500 mPa · s or more and 5000 mPa · s or less, and 1000 mPa · s or more and 3000 mPa · s or less. More preferably.
(Seasoning ingredients)
The solid roux of the present invention may further contain a seasoning raw material. Seasoning ingredients include salt, milk powder, spices, vegetable powders such as onion powder, other powders, pastes of vegetable ingredients (eg, tomato paste, potato paste, apple paste, onion paste, pumpkin paste, broccoli paste) Etc.). Those skilled in the art can appropriately set the addition amount of these seasoning ingredients.
(Spice)
As a spice that is a seasoning raw material, one kind of spice may be added alone, or a plurality of kinds of spices may be mixed and added. Examples of the mixture of a plurality of types of spices include curry powder. Examples of the spices include cardamom, clove, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, Chen skin, pepper, chili, mustard, ginger, turmeric, paprika and the like. In addition, it is preferable that curry powder contains 2 or more types selected from said spices, Preferably 5 or more types are included.
(Fragrance with oily flavor)
The solid roux of the present invention preferably contains a fragrance having a flavor of fats and oils in order to impart an oily feeling to a cooked product using the roux. As the fragrance having an oily flavor, lactones are preferably used, and at least one selected from the group consisting of δ-tridecalactone, δ-tetradecalactone, δ-hexadecalactone, and δ-octadecalactone. Can be mentioned.
It is preferable that content of the fragrance | flavor which has the flavor of fats and oils is 0.005 mass% or more and 0.015 mass% or less.

[Method for producing solid roux]
The solid roux of this invention can be manufactured by a conventional method using the said raw material. For example, the raw material containing fats and oils and solid content can be heated and mixed, and it can cool and solidify to the temperature below the melting point of fats and oils, and can manufacture. For industrial production, the continuous production line used in the examples may be employed.
In addition, it is preferable that the solid roux of this invention is filled in a container with the filling amount according to the usage-amount in the case of the cooking, and is packaged. When filling and sealing solid roux, it is filled so that the mass of solid roux used per dish is 19.0 g or less, preferably 17.5 g or less. (Number of dishes) is preferably displayed.
In the present invention, a raw material containing oil and fat and a solid content is heated and mixed, and cooled to a temperature lower than the melting point of the oil and fat to solidify, and (A) the content of sugar relative to the total amount of solid roux The amount is 8% by mass or less, (B) the ratio of the fat content to the solid content other than sugar is 40% by mass to 60% by mass, and (C) contains a high-intensity sweetener. The manufacturing method of the solid roux characterized by using the said raw material is contained.
[Cooked products]
The solid roux of the present invention can be used for the preparation of a cooked product using roux. Examples of such cooked products include white sauce, stew, curry sauce, etc. Among them, curry sauce is preferable. Therefore, the solid roux of the present invention is preferably curry solid roux.

  Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.

<Examples 1 to 5, Comparative Examples 1 to 3>
According to the blending ratio shown in Table 1, the flour roux obtained by roasting flour and fats and other raw materials and other raw materials were heated and mixed at 90 ° C. for 30 minutes in a roasting pot to impart fluidity. After obtaining the raw material mixture, this was once cooled to 60 ° C. in a cooling tank, and the flowable roux was filled into a tray-like container with a filling machine to produce a solid curry roux.
The production of the solid curry was performed using a continuous production line in which a fluid raw material mixture was sequentially fed to a roasting pot, a cooling tank, and a filling machine through a pipe.
In addition, when filling a tray-shaped container with flowable roux, in each of the examples and comparative examples, an equivalent amount of flour and seasoning ingredients are blended into one dish of solid curry roux, resulting in an equivalent amount of sweetness. The filling amount was adjusted as described above (see the section “Blend per dish” in Table 1). That is, the filling amount of the container was appropriately adjusted so that the curry sauce cooked using the solid curry lees of each of the examples and comparative examples had the same taste. However, since the comparative example 3 had a small amount of sugar and no sucralose, the amount of sweetness was small.
(Mixing ratio of raw materials)
The mixing ratio of the raw materials shown in Table 1 indicates the mixing ratio (mass%) of the raw materials to be sent to the production line for each example and comparative example.
In addition, for the “fragrance having the flavor of fats and oils” shown in Table 1, an oily and fat sensation enhancer containing δ-lactones described in JP-A-2011-83264 as an active ingredient was used. The “seasoning raw material” was composed of 20% by mass of curry powder, 40% by mass of salt, 15% by mass of milk powder, 15% by mass of vegetable powder, and 10% by mass of bouillon.

In addition, each evaluation item in a table | surface is demonstrated below.
[Ratio of solids other than fat / sugar]
The ratio which the mass of fats and oils occupies with respect to the mass which combined the sucralose, the fragrance | flavor which has the flavor of fats and oils, flour, and a seasoning raw material is shown.
[Evaluation of solid curry roux]
(Capacity (g / dish))
Indicates the number of grams of solid curry roux required to cook one serving of curry sauce (one serving).
(Blend amount per dish (g))
The number of grams of each raw material contained in one serving of solid curry roux is shown.
(Sweetness (g / dish))
The amount of sweetness contained in one plate of solid curry roux was shown as the mass by the amount of sugar equivalent (the content of sugar when the amount of sweetening was only sugar).
(Volume reduction rate (%))
The ratio (g / dish) of the solid curry leu in each test section indicates the ratio of the solid curry leo in Comparative Example 2 to the capacity (g / dish).

[Evaluation of cooked curry sauce]
The solid curry roux was cooked in a curry sauce in addition to the stewed water and ingredients by a conventional method. The flavor and flavor of the cooked curry were evaluated according to the following criteria.
(Flavor)
When eating curry sauce, the sweetness felt in the middle and the latter half and the thickness of the taste due to oily feeling were evaluated according to the following criteria in five stages.
5: Feel the thickness of the best taste 4: Feel the thickness of the taste 3: Inferior to 4: 4 but feel the thickness of the taste 2: Lack of sweetness and oiliness in taste 1: Do not feel sweetness and oiliness in taste ( Flavor)
The flavor and spiciness of the spices and the flavor of the curry sauce enhanced by the spices were evaluated in five levels according to the following criteria.
5: Feel the best spice flavor, spicy taste, feel the rich flavor of curry sauce that spice enhances 4: Feel the flavor, spicy taste of spice, feel the rich flavor of curry sauce that spice enhances 3: Although weaker than 4: The flavor of spices, the taste of spicy, curry sauce is felt 2: The flavor of spices, the taste of spicy, curry sauce is not felt weak 1: The flavor of spices, the taste of spicy, curry sauce is less likely to feel

[Performance of manufacturing solid curry wax]
(Number of dishes per 100t (all meals))
It shows how many dishes (tens of thousands of meals) of products can be obtained when 100 tons of solid curry roux are produced industrially.
(Manufacturing aptitude)
Using the raw materials in each test section, the production suitability when solid curry was produced on the continuous production line was evaluated according to the following three-stage criteria.
◎: Raw material was fluid and could be processed by continuously flowing the production line ○: The raw material was somewhat poor in fluidity, but could be processed by continuously flowing the manufacturing line ×: The flowability of the raw materials was poor, and it was not possible to process by continuously flowing the production line

  As is clear from Table 1, the solid roux of the present invention has a flavor without effectively impairing production suitability while maintaining the fluidity of the raw material mixture at the time of production while effectively realizing volume reduction. And the balance of flavor was also excellent.

Claims (1)

A method of producing a solid roux that heats and mixes raw materials containing fat and fat and solidifies by cooling to a temperature lower than the melting point of the fat, and (A) the sugar content is 8% by mass relative to the total amount of the solid roux containing an amount of sugar such that less, (B) content ratio of fat to the content of the solid of non-sugar content is 60 mass% or less than 40 wt%, (C) a high intensity sweetener And (D) using the raw material containing flour in such an amount that the content of flour relative to the total amount of solid roux is 10% by mass or more and 35% by mass or less,
A method for producing solid roux, characterized in that it is carried out using a continuous production line in which a raw material mixture having fluidity is sequentially fed to a roasting kettle, a cooling tank, and a filling machine via a pipe.