JP6785357B1 - Roux manufacturing method and roux - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method capable of producing a roux having improved surface smoothness. SOLUTION: The method for producing roux of the present invention includes a step of crushing salt and / or sugar to prepare a crushed raw material, and a first starchy raw material, fats and oils, the crushed raw material, and a flavor raw material. A step of preparing a molten roux by heat-treating the mixture containing the roux and a step of solidifying the molten roux, wherein the content of fats and oils in the roux is 26% by mass or more, and the above. The mass ratio of water to the amount of fat and oil of roux is 0.04 to 0.13. [Selection diagram] None

Description

The present invention relates to a method for producing roux and a roux, and particularly to a method for producing roux including a step of crushing salt and / or sugar and a roux produced by the method.

Roux has been used as a cooking material for cooking sauces such as curry, stew, and hayashi rice sauce, and various studies have been conducted so far to improve the flavor and characteristics of roux and sauce. For example, in Patent Document 1 and Patent Document 2, in order to prevent salts and sugar from settling and separating in roux in the process of producing roux, these raw materials are crushed in advance and then blended with other raw materials. Is described.

Japanese Patent No. 3229838 Japanese Patent No. 3670986

The method for producing roux is a step of preparing a molten roux by heat-treating a mixture containing a starchy raw material, fats and oils, salt or sugar, and a flavor raw material, and a step of solidifying the molten roux. including. In the production of this roux, when salt or sugar is crushed, sedimentation separation in the roux during the production process is suppressed, while the viscosity of the molten roux increases, and the surface of the roux after filling and solidifying in a container becomes It may become uneven. Therefore, an object of the present invention is to provide a method capable of producing a roux having improved surface smoothness.

As a result of diligent studies to solve the above problems, the present inventors have adjusted the ratio of the amount of fat and oil in the roux to prevent oil floating even when crushed salt or sugar is used. The present invention has been completed by finding that it is possible to produce a roux having a flat surface after solidification while suppressing it. That is, the present invention provides the following method for producing roux and roux.
[1] A method for producing roux.
The process of crushing salt and / or sugar to prepare crushed raw materials,
A step of preparing a molten roux by heat-treating a mixture containing a first starchy raw material, an oil and fat, the pulverized raw material, and a flavor raw material, and
The step of solidifying the molten roux,
The content of fats and oils in the roux is 26% by mass or more with respect to the total mass of the roux.
A method for producing roux, wherein the mass ratio of the water content to the fat content of the roux is 0.04 to 0.13.
[2] The method for producing roux according to the above [1], wherein the salt and / or the sugar is mixed with a second starchy raw material and pulverized.
[3] The method for producing roux according to the above [2], wherein the crushing step does not include a step of moisturizing the second starchy raw material and the salt and / or the sugar.
[4] The method for producing roux according to any one of [1] to [3] above, wherein the heat treatment step is performed at a temperature of 65 ° C. or higher.
[5] The method for producing roux according to any one of [1] to [4] above, wherein the crushing step includes a step of separately crushing the salt and the sugar.
[6] 75% by mass or more of the crushed raw material containing the salt passes through a sieve having a mesh opening of 300 μm, and / or 25% by mass or more of the crushed raw material containing the sugar passes through a sieve having a mesh opening of 300 μm. , The method for producing a sieve according to the above [5].
[7] With the first starchy raw material,
With fats and oils
Grinding ingredients containing salt and / or sugar,
A roux containing a heat-treated mixture of flavored ingredients.
More than 75% by mass of the crushed raw material containing the salt passed through a sieve having a mesh size of 300 μm, and / or 25% by mass or more of the crushed raw material containing the sugar passed through a sieve having a mesh size of 300 μm.
The content of fats and oils in the roux is 26% by mass or more with respect to the total mass of the roux.
The mass ratio of the water content to the fat content of the roux is 0.04 to 0.13.
[8] The roux according to the above [7], wherein the roux has a viscosity of 1500 to 10000 mPa · s at 60 ° C.

According to the present invention, in a roux using crushed salt or sugar, the content of fats and oils in the roux is 26% by mass or more with respect to the total mass of the roux, and the mass ratio of the amount of water to the amount of fats and oils. By adjusting the amount of oil and fat and the amount of water so that the amount is about 0.04 to about 0.13, it is possible to improve the smoothness of the surface of the produced roux while suppressing oil floating. Therefore, it is possible to provide a roux having a good appearance.

Hereinafter, the present invention will be described in more detail.
The method for producing roux of the present invention is a step of crushing salt and / or sugar to prepare a crushed raw material, heat-treating a mixture containing a first starchy raw material, fats and oils, the crushed raw material, and a flavor raw material. The process includes a step of preparing the molten roux and a step of solidifying the molten roux. As used herein, the term "roux" refers to cooking ingredients used in cooking curry, stew, hayashi rice sauce, hashed beef, soup, and various other sauces. Each dish can be easily prepared by adding the roux to a place where ingredients such as meat and vegetables are boiled together with water. The form of the roux is not particularly limited as long as it is usually adopted in the art, but may be, for example, a block shape (solid roux).

The "starch raw material" described in the present specification means a food raw material containing starch as a main component. The starchy raw material is not particularly limited as long as the ru can be produced, and for example, starches such as wheat starch, corn starch, rice starch, horse bell starch, sweet potato starch, tapioca starch, waste starch, and processed starch, and , Wheat flour, cornflower, rice flour, rye flour, soybean flour, foxtail millet, starch flour, potato starch, and grain flour such as starch, which may be at least one selected from the group. The first starchy raw material used in the method for producing roux of the present invention is preheated together with a part of the fats and oils before the heat treatment step to form a preheated mixture such as so-called wheat flour roux. May be good. Such a pre-heat treatment step can be appropriately carried out under conditions usually adopted in the art, and is heated until the temperature reaches, for example, about 65 ° C. or higher, preferably about 100 ° C. to about 170 ° C. May be good. The content of the first starchy raw material is not particularly limited, but may be, for example, about 5 to about 40% by mass, preferably about 10 to about 25% by mass, based on the total mass of the roux. Is.

The "fat and oil" described in the present specification means fats and oils such as natural fats and oils or processed fats and oils used for food. As the fat and oil, those usually used in the art can be adopted without particular limitation. For example, the fat and oil are animal fats and oils such as butter, beef tallow, and lard, margarine, and palm oil. , Cottonseed oil, and vegetable fats and oils such as corn oil, hardened fats and oils thereof, and mixed fats and oils thereof may be at least one selected from the group. The melting point of the fat and oil is not particularly limited, and can be appropriately selected for producing a roux having a desired shape. For example, in order to produce solid roux, fats and oils having a melting point of 35 ° C. or higher are preferable. The content of the fat and oil is about 26% by mass or more, preferably about 28 to about 44% by mass, based on the total mass of the roux.

In the roux produced by the method for producing roux of the present invention, the mass ratio (A / B) of the water content (A) to the fat content (B) is about 0.04 to about 0.13, preferably about. It is 0.05 to about 0.12. Although not bound by a specific theory, if the amount of oil and fat and the amount of water in the roux are within such a range, the viscosity of the roux before filling is adjusted to an appropriate range, so that oil floating is caused. It is considered that a roux having a flat surface after solidification can be produced while suppressing the roux. The amount of fat and oil in the roux corresponds to the content of the fat and oil, and the water content of the roux mainly depends on the water content in the raw material.

The water content of the roux is not particularly limited as long as the regulation of the mass ratio is satisfied, but for example, the water content of the roux is about 1 to about 5% by mass with respect to the total mass of the roux. It is also good, preferably about 1.5 to about 3% by mass. The water content of the ruu can be measured by a method usually adopted in the art, and for example, the water content is measured by a normal pressure heating and drying method (drying temperature: 105 ° C., drying time: 16 hours). be able to.

The step of crushing the salt and / or the sugar can be appropriately carried out by means usually adopted in the art, and is crushed by, for example, a high-speed crusher (HS-5 type, manufactured by Nishimura Machinery Co., Ltd.). You may. Further, in the crushing step, the salt and the sugar may be crushed at the same time, or they may be crushed separately. The degree of pulverization of the salt and / or the sugar is not particularly limited as long as the sedimentation separation in the roux can be suppressed. For example, with respect to the salt, about 75% by mass or more, preferably about 85% by mass or more of the pulverized raw material containing the salt passes through a sieve having an opening of 300 μm (that is, the pulverized raw material remaining on the sieve having an opening of 300 μm). May be pulverized (so that the amount is about 25% by mass or less, preferably about 15% by mass or less). Further, with respect to the sugar, about 25% by mass or more, preferably about 35% by mass or more of the pulverized raw material containing the sugar passes through the sieve having a mesh opening of 300 μm (that is, the pulverized raw material remaining on the sieve having an opening of 300 μm). May be pulverized (so that the amount is about 75% by mass or less, preferably about 65% by mass or less).

In some embodiments, the salt and / or the sugar is mixed with a second starchy ingredient prepared separately from the first starchy ingredient and ground. The second starchy raw material may be the same as or different from the first starchy raw material. As the second starchy raw material, a starchy raw material that does not easily adhere to the crusher during pulverization is preferable, and for example, cornstarch may be adopted. Further, in some embodiments, the pulverization step does not include a step of moist heat treating the second starchy raw material with the salt and / or the sugar. In these aspects, the adhesion of the pulverized raw material can be suppressed, so that the pulverized raw material can be efficiently prepared.

The "flavored raw material" described in the present specification refers to a raw material that imparts a desired flavor to the roux, and is a raw material other than the salt and the sugar. As the flavor raw material, those usually used in the art can be used without particular limitation. The flavor raw material may be, for example, an aqueous raw material, a spice, a vegetable powder such as onion powder, milk powder, creaming powder, caramel, defatted soybean, dextrin, an amino acid (seasoning), or an organic acid such as citric acid. ..

The water-based raw material refers to a food raw material containing a certain amount of water, and may be solid, liquid, or paste-like. The water content of the water-based raw material is not particularly limited, but may be, for example, about 10% by mass or more with respect to the total mass of the water-based raw material. The water-based raw material is not particularly limited as long as the ru can be produced, and for example, a paste or extract of fruit (apple, banana, chutney), a paste or extract of livestock meat (beef, chicken, pork), a vegetable (onion). , Garlic) paste or extract, cheese, fresh cream, etc. may be at least one selected from the group.

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. As the spice, for example, curry powder, garlic powder, coriander, cumin, caraway, thyme, sage, pepper, pepper, mustard, turmeric, paprika and the like may be used.

The step of heat-treating the mixture containing the first starchy raw material, the fat and oil, the pulverized raw material, and the flavor raw material can be appropriately carried out by means usually adopted in the art. The heat treatment may be carried out until the temperature reaches about 65 ° C. or higher, preferably about 100 ° C. to about 170 ° C. The molten roux prepared by the heat treatment step has an appropriate viscosity. The viscosity of the roux is not particularly limited, but may be, for example, about 1500 to about 10000 mPa · s at 60 ° C., preferably about 1800 to about 9000 mPa · s. When the roux has a viscosity in such a range, the surface of the roux after solidification tends to be flat and oil floating is less likely to occur, so that the appearance of the roux is further improved.

The step of solidifying the molten roux can be appropriately carried out by a method usually adopted in the art. For example, the molten roux cooled to about 60 ° C. is filled in a container and further cooled. It may be solidified. That is, in some embodiments, the method for producing roux of the present invention may further include a step of cooling the molten roux between the heat treatment step and the solidification step. In this cooling step, the molten roux may be allowed to cool by continuing to stir and mix at room temperature, or it may be forcibly cooled by a cooling kettle. In addition, the method for producing roux of the present invention may further include a step of adding an arbitrary food raw material and / or an arbitrary additive as long as the object of the present invention is not impaired.

In yet another aspect, the present invention comprises a heat-treated mixture of the first starchy raw material, the fats and oils, the crushed raw material containing the salt and / or the sugar, and the flavor raw material. Is related to. In the rue of the present invention, about 75% by mass or more, preferably about 85% by mass or more of the crushed raw material containing the salt passes through a sieve having an opening of 300 μm (that is, about 25% by mass of the crushed raw material containing the salt. % Or less, preferably about 15% by mass or less remains on the sieve with an opening of 300 μm) and / or about 25% by mass or more, preferably about 35% by mass or more of the pulverized raw material containing the sugar, has an opening of 300 μm. It passes through a sieve (i.e., about 75% by mass or less, preferably about 65% by mass or less of the pulverized raw material containing sugar remains on a sieve having an opening of 300 μm).

The content of the fat and oil is about 26% by mass or more, preferably about 28 to about 44% by mass, based on the total mass of the roux. Then, in the roux, the mass ratio (A / B) of the water content (A) to the fat content (B) is about 0.04 to about 0.13, preferably about 0.05 to about 0.12. Is. The roux of the present invention has a flat surface and oil floating is suppressed.

In some embodiments, the viscosity of the roux of the present invention when dissolved is from about 1500 to about 10,000 mPa · s at 60 ° C., preferably from about 1800 to about 9000 mPa · s. In addition, the roux of the present invention may further contain any food raw material and / or any additive commonly used in the art, as long as the object of the present invention is not impaired.

Hereinafter, the present invention will be specifically described with reference to Examples, but the scope of the present invention is not limited to these Examples.

[Manufacturing example]
10 parts by mass of salt and 1 part by mass of cornstarch were mixed and crushed by a high-speed crusher (HS-5 type, manufactured by Nishimura Kikai Co., Ltd.) at 1700 rpm to prepare a crushing raw material (salt). Further, 10 parts by mass of sugar and 4 parts by mass of cornstarch were mixed and pulverized at 700 rpm by a high-speed pulverizer to prepare a pulverized raw material (sugar). About 90% by mass of the crushed raw material (salt) is crushed to a particle size that allows it to pass through a sieve with a mesh opening of 300 μm, and about 40% by mass of the crushed raw material (sugar) is a sieve with a mesh opening of 300 μm. It was crushed to a particle size that allowed it to pass through.

15 parts by mass of wheat flour and 15 parts by mass of beef tallow were put into a heating kettle and heated and stirred to prepare wheat flour roux by a conventional method. This wheat flour roux is mixed with a crushed raw material (salt), a crushed raw material (sugar), and the remaining raw materials (including the remaining fats and oils) listed in Table 1 below, and heat-treated to form a molten state. The roux was made. The molten roux was cooled and filled in a container, and further cooled and solidified to prepare block-shaped solid roux of Examples 1 to 5 and Comparative Examples 1 to 4.

The viscosity before filling when the above-mentioned heating mixture was cooled to 60 ° C. was measured with a B-type viscometer (manufactured by Seiwa Sangyo Co., Ltd.), and the water content of the produced ru was measured by the atmospheric heating drying method (drying temperature: 105 ° C., Heating time: 16 hours). In addition, the presence or absence of sedimentation separation, surface smoothness, and oil floating in the prepared roux were visually evaluated by five panelists. The results are shown in Table 1.

When salt and sugar were crushed to prepare a roux having an oil content of 20% by mass, sedimentation separation of salt and sugar did not occur and oil floating did not occur, but the surface of the roux after solidification did not occur. Has become uneven (Comparative Example 1). Further, when the roux was prepared with the amount of fat and oil set to 40% by mass (the mass ratio of the amount of water to the amount of fat and oil was 0.038), the smoothness of the surface of the roux was improved, but the raw materials were separated by sedimentation and oil floated. Occurred (Comparative Example 2).

On the other hand, while crushing salt and sugar, the amount of fat and oil and the amount of water so that the amount of fat and oil is 26% by mass or more and the mass ratio of the amount of water to the amount of fat and oil is 0.04 to 0.13. When the rue was prepared by adjusting the above, the viscosity before filling was lowered, and the ruu having a flat surface could be prepared (Examples 1 to 5).

On the other hand, if the mass ratio of water content to oil content was too high, sedimentation and separation of salt and sugar did not occur, and oil floating did not occur, but the surface of the roux after solidification became uneven. (Comparative example 3). When salt and sugar that had not been pulverized were used as raw materials, sedimentation and separation of the raw materials occurred and oil floating also occurred (Comparative Example 4).

From the above, by adjusting the ratio of the amount of fat and water in the roux, even when crushed salt or sugar is used, the surface after solidification is flat and the oil floating is suppressed. It turned out that it could be manufactured. Therefore, it is possible to provide a roux having a good appearance.

Claims (8)

It ’s a method of manufacturing roux.
The process of crushing salt and / or sugar to prepare crushed raw materials,
A step of preparing a molten roux by heat-treating a mixture containing a first starchy raw material, an oil and fat, the pulverized raw material, and a flavor raw material, and
The step of solidifying the molten roux,
The content of fats and oils in the roux is 26% by mass or more with respect to the total mass of the roux, and the mass ratio of the water content to the fats and oils of the roux is 0.04 to 0.13. , How to make roux. The method for producing roux according to claim 1, wherein the salt and / or the sugar is mixed with a second starchy raw material and pulverized. The method for producing ruu according to claim 2, wherein the pulverization step does not include a step of moisturizing the second starchy raw material and the salt and / or the sugar. The method for producing roux according to any one of claims 1 to 3, wherein the heat treatment step is performed at a temperature of 65 ° C. or higher. The method for producing ruu according to any one of claims 1 to 4, wherein the crushing step includes a step of separately crushing the salt and the sugar. Claim that 75% by mass or more of the crushed raw material containing salt passes through a sieve having a mesh opening of 300 μm, and / or 25% by mass or more of the crushed raw material containing sugar passes through a sieve having a mesh opening of 300 μm. The method for producing a sieve according to 5. The first starchy ingredient and
With fats and oils
Grinding ingredients containing salt and / or sugar,
A roux containing a heat-treated mixture of flavored ingredients.
More than 75% by mass of the crushed raw material containing the salt passed through a sieve having a mesh size of 300 μm, and / or 25% by mass or more of the crushed raw material containing the sugar passed through a sieve having a mesh size of 300 μm.
The content of fats and oils in the roux is 26% by mass or more with respect to the total mass of the roux.
The weight ratio of the water content relative to fat amount of the roux is Ri 0.04 to 0.13 der,
Solid roux der Ru, Lou. The roux according to claim 7, wherein the roux has a viscosity of 1500 to 10000 mPa · s at 60 ° C.