JP6924813B2 - Roux manufacturing method and roux and sauce - Google Patents
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- JP6924813B2 JP6924813B2 JP2019225223A JP2019225223A JP6924813B2 JP 6924813 B2 JP6924813 B2 JP 6924813B2 JP 2019225223 A JP2019225223 A JP 2019225223A JP 2019225223 A JP2019225223 A JP 2019225223A JP 6924813 B2 JP6924813 B2 JP 6924813B2
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- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、ルウの製造方法並びにルウ及びソースに関し、特に異なる特性のオニオン由来原料を複数含むルウの製造方法に関する。 The present invention relates to a method for producing roux and a method for producing roux and a sauce, and particularly to a method for producing roux containing a plurality of onion-derived raw materials having different characteristics.
カレー、シチュー、及びハヤシライスソースなどの具材入りのソースを調理するための調理材料としてルウが用いられている。一般に、ルウの特性は、使用する原料の種類及び量だけでなく、配合順序や熱処理方法などの様々な条件によって変化するので、ルウの風味を向上させるために、その製造方法に関して多くの研究が行われてきた（特許文献１及び２）。一方、ルウの原料として、オニオンパウダーがよく使用されているが（特許文献１及び２）、異なる特性のオニオン由来原料を複数含むルウは、特許文献１及び２には記載されていない。 Roux is used as a cooking ingredient for cooking sauces with ingredients such as curry, stew, and hayashi rice sauce. In general, the characteristics of roux vary depending not only on the type and amount of raw materials used, but also on various conditions such as the order of blending and the heat treatment method. It has been done (Patent Documents 1 and 2). Onion powder is often used as a raw material for roux (Patent Documents 1 and 2), but roux containing a plurality of onion-derived raw materials having different characteristics is not described in Patent Documents 1 and 2.
ルウから作製される調理品の風味を構成する要素として、乳感（乳風味）及びスパイス感が挙げられる。本発明は、乳感及びスパイス感を増強し、調理品全体の風味をバランスよく向上することができるルウの製造方法を提供することを目的としている。 Factors constituting the flavor of a cooked product made from roux include milky feeling (milky flavor) and spicy feeling. An object of the present invention is to provide a method for producing roux, which can enhance the milky feeling and spicy feeling and improve the flavor of the whole cooked product in a well-balanced manner.
本発明者らは、上記課題を解決すべく鋭意検討した結果、ルウの原料として、異なる特性のオニオン由来原料を複数使用することで、当該ルウから作製される調理品の乳感及びスパイス感を増強することができることを見出し、本発明を完成させた。すなわち、本発明は、以下に示すルウの製造方法並びにルウ及びソースを提供するものである。
〔１〕ルウの製造方法であって、
澱粉質原料及び第１の油脂を含む加熱処理混合物を用意する工程と、
前記加熱処理混合物に第１のオニオン原料を添加して、ルウ原料混合物を調製する工程と、
前記ルウ原料混合物を加熱撹拌して、溶融状のルウを調製する工程と
を含み、前記ルウ原料混合物又は前記溶融状のルウに、飴色化オニオンを添加する工程をさらに含み、及び／又は、前記加熱処理混合物が、飴色化オニオンをさらに含み、
前記第１のオニオン原料は、飴色化されていない、ルウの製造方法。
〔２〕第２のオニオン原料及び第２の油脂を混合し、１１０〜１３０℃で２５分以上加熱して、前記飴色化オニオンを得る工程をさらに含む、前記〔１〕に記載のルウの製造方法。
〔３〕乳素材及び／又は香辛料を添加する工程をさらに含む、前記〔１〕又は〔２〕に記載のルウの製造方法。
〔４〕前記ルウにおいて、前記飴色化オニオンに含まれる第２のオニオン原料の含有量が、前記第１のオニオン原料の含有量以下である、前記〔１〕〜〔３〕のいずれか一項に記載のルウの製造方法。
〔５〕澱粉質原料と、第１の油脂と、第１のオニオン原料と、飴色化オニオンとを含むルウ。
〔６〕乳素材及び／又は香辛料をさらに含む、前記〔５〕に記載のルウ。
〔７〕前記飴色化オニオンに含まれる第２のオニオン原料の含有量が、前記第１のオニオン原料の含有量以下である、前記〔５〕又は〔６〕に記載のルウ。
〔８〕澱粉質原料と、第１の油脂と、第１のオニオン原料と、飴色化オニオンとを含むソース。
〔９〕乳素材及び／又は香辛料をさらに含む、前記〔８〕に記載のソース。
〔１０〕前記飴色化オニオンに含まれる第２のオニオン原料の含有量が、前記第１のオニオン原料の含有量以下である、前記〔８〕又は〔９〕に記載のソース。
As a result of diligent studies to solve the above problems, the present inventors have obtained a milky feeling and a spicy feeling of a cooked product produced from the roux by using a plurality of onion-derived raw materials having different characteristics as the raw material of the roux. We have found that it can be enhanced and completed the present invention. That is, the present invention provides the following method for producing roux, as well as roux and sauce.
[1] A method for producing roux.
A step of preparing a heat-treated mixture containing a starchy raw material and a first fat and oil, and
A step of adding a first onion raw material to the heat-treated mixture to prepare a roux raw material mixture, and
A step of preparing a molten roux by heating and stirring the roux raw material mixture is included, and a step of adding a candy-colored onion to the roux raw material mixture or the melted roux is further included and / or said. The heat-treated mixture further contains amber-colored onions,
The first onion raw material is a method for producing roux, which is not candy-colored.
[2] The production of the roux according to the above [1], further comprising a step of mixing the second onion raw material and the second fat and oil and heating at 110 to 130 ° C. for 25 minutes or more to obtain the amber onion. Method.
[3] The method for producing roux according to the above [1] or [2], further comprising a step of adding a dairy material and / or a spice.
[4] In the roux, any one of the above [1] to [3], wherein the content of the second onion raw material contained in the amber-colored onion is equal to or less than the content of the first onion raw material. The method for producing roux described in.
[5] A roux containing a starchy raw material, a first fat and oil, a first onion raw material, and a candy-colored onion.
[6] The roux according to the above [5], which further contains a dairy material and / or a spice.
[7] The roux according to the above [5] or [6], wherein the content of the second onion raw material contained in the amber-colored onion is equal to or less than the content of the first onion raw material.
[8] A sauce containing a starchy raw material, a first fat and oil, a first onion raw material, and a light brown onion.
[9] The sauce according to [8] above, further comprising a dairy material and / or a spice.
[10] The source according to the above [8] or [9], wherein the content of the second onion raw material contained in the amber-colored onion is equal to or less than the content of the first onion raw material.
本発明に従えば、飴色化されていない第１のオニオン原料及び飴色化オニオンを組み合わせてルウに配合することにより、当該ルウから作製される調理品の乳感及びスパイス感を増強することができる。したがって、バランスよく風味が向上した調理品を、ルウを用いて手軽に作製することができる。 According to the present invention, by blending the uncolored first onion raw material and the candy-colored onion into the roux, the milky feeling and spice feeling of the cooked product produced from the roux can be enhanced. .. Therefore, a cooked product with a well-balanced and improved flavor can be easily produced using roux.
以下、本発明をさらに詳細に説明する。
本発明のルウの製造方法は、（１）澱粉質原料及び第１の油脂を含む加熱処理混合物を用意する工程と、（２）前記加熱処理混合物に第１のオニオン原料を添加して、ルウ原料混合物を調製する工程と、（３）前記ルウ原料混合物を加熱撹拌して、溶融状のルウを調製する工程とを含んでおり、
当該ルウの製造方法が、前記ルウ原料混合物又は前記溶融状のルウに、飴色化オニオンを添加する工程をさらに含むこと、及び／又は、前記加熱処理混合物が、飴色化オニオンをさらに含んでいることを特徴としている。本明細書に記載の「ルウ」とは、カレー、シチュー、ハヤシライスソース、ハッシュドビーフ、スープ、及びその他各種ソースを調理する際に使用する調理材料のことをいう。前記ルウを、肉や野菜などの食材を水と一緒に煮込んだところに投入することで、各料理を手軽に作ることができる。前記ルウの形態は、当技術分野で通常採用されるものであれば特に限定されないが、例えば、ブロック状（固形ルウ）、フレーク状、顆粒状、粉状、又はペースト状のいずれであってもよい。
Hereinafter, the present invention will be described in more detail.
The method for producing roux of the present invention includes (1) a step of preparing a heat-treated mixture containing a starchy raw material and a first fat and oil, and (2) adding a first onion raw material to the heat-treated mixture to make roux. It includes a step of preparing a raw material mixture and (3) a step of heating and stirring the roux raw material mixture to prepare a molten roux.
The method for producing the roux further includes a step of adding a candy-colored onion to the roux raw material mixture or the molten roux, and / or the heat-treated mixture further contains a candy-colored onion. It is characterized by. 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, and may be, for example, block-shaped (solid roux), flakes, granules, powder, or paste. good.
本明細書に記載の「澱粉質原料」とは、澱粉を主成分とする食品原料のことをいう。前記澱粉質原料は、前記ルウを製造することができる限り特に限定されないが、例えば、小麦澱粉、コーンスターチ、米澱粉、馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、くず澱粉、及び加工澱粉などの澱粉、並びに、小麦粉、コーンフラワー、米粉、ライ麦粉、蕎麦粉、あわ粉、きび粉、はと麦粉、及びひえ粉などの穀粉などからなる群から選択される少なくとも１種であってもよい。前記澱粉質原料の配合量は、特に限定されないが、例えば、前記ルウの全質量に対して、約１０〜約５０質量％であってもよく、好ましくは約１５〜約４５質量％であり、さらに好ましくは約２０〜約４０質量％である。 The "starch raw material" described in the present specification refers to 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 includes, for example, starches such as wheat starch, corn starch, rice starch, potato starch, sweet potato starch, tapioca starch, waste starch, and processed starch, as well as starches such as processed starch. , Wheat flour, cornflower, rice flour, rye flour, soybean flour, foxtail millet, starch flour, starch starch, and starch such as starch, and may be at least one selected from the group. The blending amount of the starchy raw material is not particularly limited, but may be, for example, about 10 to about 50% by mass, preferably about 15 to about 45% by mass, based on the total mass of the roux. More preferably, it is about 20 to about 40% by mass.
本明細書に記載の「油脂」とは、食用に供される天然油脂又は加工油脂などの油脂のことをいう。第１の油脂としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記第１の油脂は、バター、牛脂、及び豚脂などの動物油脂、マーガリン、パーム油、綿実油、及びコーン油などの植物油脂、これらの硬化油脂、並びにこれらの混合油脂などからなる群から選択される少なくとも１種であってもよい。前記油脂の融点は、特に制限されず、目的の形状のルウを製造するために適宜選択され得る。例えば、固体状のルウを製造するためには融点３５℃以上の油脂が好ましい。前記第１の油脂の配合量は、特に限定されないが、例えば、前記ルウの全質量に対して、約１５質量％以上であってもよく、好ましくは約２０〜約５０質量％であり、さらに好ましくは約２５〜約４０質量％である。 The "fat and oil" described in the present specification refers to fats and oils such as natural fats and oils or processed fats and oils used for food. As the first fat and oil, those usually used in the art can be adopted without particular limitation. For example, the first fat and oil is animal fat and oil such as butter, beef tallow, and lard. , Margarine, 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 blending amount of the first fat and oil is not particularly limited, but may be, for example, about 15% by mass or more, preferably about 20 to about 50% by mass, and further, with respect to the total mass of the roux. It is preferably about 25 to about 40% by mass.
前記加熱処理混合物は、前記澱粉質原料及び前記第１の油脂を常法により撹拌混合しながら加熱することで調製され得るものであり、前記澱粉質原料が小麦粉である場合には、それから調製される加熱処理混合物は小麦粉ルウと呼ばれることもある。前記加熱処理混合物を調製するときの加熱条件は、製造するルウの種類や前記澱粉質原料及び前記第１の油脂の種類などに応じて適宜調整され得るものであるが、例えば、前記澱粉質原料及び前記第１の油脂の混合物を、到達品温が約７０〜約１５０℃になるように約１〜約１００分間昇温加熱してもよい。 The heat-treated mixture can be prepared by heating the starchy raw material and the first fat and oil while stirring and mixing by a conventional method, and when the starchy raw material is wheat flour, it is prepared from it. The heat-treated mixture is sometimes called starch roux. The heating conditions when preparing the heat-treated mixture can be appropriately adjusted according to the type of roux to be produced, the starchy raw material, the type of the first fat and oil, and the like. For example, the starchy raw material. And the mixture of the first fats and oils may be heated and heated for about 1 to about 100 minutes so that the reached product temperature becomes about 70 to about 150 ° C.
本明細書に記載の「オニオン原料」とは、生玉ねぎに由来する食品原料のことをいい、変色するほど加熱されたものではなく、好ましくは、約１１０℃以上の温度で加熱されていないものである。前記第１のオニオン原料は、本発明のルウの製造方法の全工程を通じて飴色化されない。前記第１のオニオン原料としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記第１のオニオン原料は、オニオンパウダー（玉ねぎの乾燥粉末）、オニオンペースト、みじん切りされた玉ねぎ、又はすりおろし玉ねぎなどであってもよい。前記第１のオニオン原料の配合量は、特に限定されないが、例えば、前記ルウの全質量に対して、約０．０１〜約５質量％であってもよく、好ましくは約０．０５〜約３質量％である。 The "onion raw material" described in the present specification refers to a food raw material derived from raw onions, which is not heated to the extent of discoloration, and is preferably not heated to a temperature of about 110 ° C. or higher. Is. The first onion raw material is not amberized throughout the entire process of the roux production method of the present invention. As the first onion raw material, those usually used in the art can be adopted without particular limitation. For example, the first onion raw material is onion powder (dried onion powder). , Onion paste, chopped onions, or grated onions. The blending amount of the first onion raw material is not particularly limited, but may be, for example, about 0.01 to about 5% by mass, preferably about 0.05 to about 0.05 to about 5% by mass with respect to the total mass of the roux. It is 3% by mass.
前記溶融状のルウを調製する工程の加熱条件は、製造するルウの種類や使用する原料の種類などに応じて適宜調整され得るものであるが、例えば、前記ルウ原料混合物を、到達品温が約８０℃以上、好ましくは約９０〜約１５０℃になるように約１〜約１００分間、好ましくは約３〜約７５分間昇温加熱してもよい。ただし、前記ルウ原料混合物は、前記第１のオニオン原料が飴色化するほどは加熱されず、例えば、１１０℃以上の温度では２５分間以上加熱されない。 The heating conditions in the step of preparing the molten roux can be appropriately adjusted according to the type of roux to be produced, the type of raw material used, and the like. The temperature may be raised and heated to about 80 ° C. or higher, preferably about 90 to about 150 ° C. for about 1 to about 100 minutes, preferably about 3 to about 75 minutes. However, the roux raw material mixture is not heated to the extent that the first onion raw material becomes amber, and is not heated, for example, at a temperature of 110 ° C. or higher for 25 minutes or longer.
本明細書に記載の「飴色化オニオン」とは、生玉ねぎを、飴色すなわち褐色になるまで加熱して、辛み及び苦味を低減させかつ甘み及び香ばしさを高めた食品原料であり、加工オニオン又は飴色玉ねぎなどと呼ばれることもある。前記飴色化オニオンは、前記オニオン原料を常法により加熱して調製することができるが、例えば、第２のオニオン原料及び第２の油脂の混合物を加熱することにより調製してもよい。すなわち、前記飴色化オニオンは、第２のオニオン原料及び第２の油脂を含み得る。前記第２のオニオン原料としては、前記第１のオニオン原料と同じものを特に制限されることなく採用してもよく、前記第２の油脂としては、前記第１の油脂と同じものを特に制限されることなく採用してもよい。前記飴色化オニオンの配合量は、特に限定されないが、例えば、前記第２のオニオン原料の配合量が、前記ルウの全質量に対して、約０．００５〜約２．０質量％となるような量であってもよく、好ましくは約０．０１〜約１．２質量％となるような量である。 As used herein, the term "amber-colored onion" is a food material obtained by heating raw onions until they become amber, that is, brown, to reduce spiciness and bitterness and to increase sweetness and aroma. It is also called amber onion. The amber-colored onion can be prepared by heating the onion raw material by a conventional method, but may be prepared, for example, by heating a mixture of the second onion raw material and the second fat and oil. That is, the amber-colored onion may contain a second onion raw material and a second fat and oil. As the second onion raw material, the same one as the first onion raw material may be adopted without particular limitation, and as the second fat and oil, the same one as the first fat and oil is particularly limited. It may be adopted without being done. The blending amount of the amber-colored onion is not particularly limited, but for example, the blending amount of the second onion raw material is about 0.005 to about 2.0% by mass with respect to the total mass of the roux. The amount may be a large amount, preferably about 0.01 to about 1.2% by mass.
また、前記飴色化オニオンを調製する際は、糖と一緒に加熱してもよい。糖と一緒に加熱することにより飴色化が促進され、より短い時間で飴色化オニオンを調製することが可能となる。前記糖は、飴色化を促進できるものであれば特に限定されないが、例えば、ブドウ糖、ショ糖、果糖、及び麦芽糖などからなる群から選択される少なくとも１種であってもよい。前記糖の配合量は、特に限定されないが、例えば、前記飴色化オニオンの全質量に対して、約４０質量％以下であってもよく、好ましくは約３〜約３０質量％である。 In addition, when preparing the amber-colored onion, it may be heated together with sugar. By heating with sugar, candy-coloring is promoted, and it becomes possible to prepare candy-colored onions in a shorter time. The sugar is not particularly limited as long as it can promote ambering, but may be at least one selected from the group consisting of glucose, sucrose, fructose, maltose and the like. The blending amount of the sugar is not particularly limited, but may be, for example, about 40% by mass or less, preferably about 3 to about 30% by mass, based on the total mass of the amber-colored onion.
前記飴色化オニオンを添加するタイミングは、特に制限されず、本発明のルウの製造方法のどの段階で添加してもよい。例えば、前記飴色化オニオンは、前記ルウ原料混合物又は前記溶融状のルウに添加してもいいし、前記飴色化オニオンを含む前記加熱処理混合物を用意してもよい。後者の場合、前記加熱処理混合物を調製する際に前記飴色化オニオンを添加してもよいが、前記澱粉質原料及び前記第１の油脂に加えて未加熱のオニオン原料を混合し、当該混合物を加熱する過程で当該オニオン原料から飴色化オニオンを生じさせてもよい。 The timing of adding the amber-colored onion is not particularly limited, and the roux may be added at any stage of the method for producing roux of the present invention. For example, the candy-colored onion may be added to the roux raw material mixture or the molten roux, or the heat-treated mixture containing the candy-colored onion may be prepared. In the latter case, the amber-colored onion may be added when preparing the heat-treated mixture, but the starchy raw material and the first fat and oil are mixed with the unheated onion raw material, and the mixture is mixed. Amber-colored onions may be produced from the onion raw material in the process of heating.
ある態様では、本発明のルウの製造方法は、前記第２のオニオン原料及び前記第２の油脂の混合物を加熱して、前記飴色化オニオンを得る工程をさらに含む。このときの加熱条件は、前記飴色化オニオンを調製することができる限り（前記第２のオニオン原料が飴色又は褐色に変わって特有の風味が発現する限り）特に制限されないが、例えば、前記第２のオニオン原料及び前記第２の油脂の混合物を、約１１０〜約１３０℃の温度で約２５分間以上加熱してもよく、好ましくは約４０分間以上加熱してもよい。また、前記第２のオニオン原料及び前記第２の油脂の混合比率は、前記飴色化オニオンを調製することができる限り特に制限されないが、例えば、前記第２のオニオン原料に対する前記第２の油脂の質量比は、約１：９〜約１５：１であってもよく、好ましくは約２：５〜約５：１である。 In some embodiments, the method for producing roux of the present invention further comprises the step of heating the mixture of the second onion raw material and the second fat and oil to obtain the amber onion. The heating conditions at this time are not particularly limited as long as the amber-colored onion can be prepared (as long as the second onion raw material changes to amber or brown and a peculiar flavor is exhibited), and for example, the second onion. The mixture of the onion raw material and the second fat and oil may be heated at a temperature of about 110 to about 130 ° C. for about 25 minutes or more, and preferably for about 40 minutes or more. The mixing ratio of the second onion raw material and the second fat and oil is not particularly limited as long as the amber-colored onion can be prepared, but for example, the second fat and oil with respect to the second onion raw material. The mass ratio may be from about 1: 9 to about 15: 1, preferably from about 2: 5 to about 5: 1.
本発明のルウの製造方法により製造されたルウから作製される調理品において、前記第１のオニオン原料は、主として乳感を増強するのに寄与し、前記飴色化オニオンは、主としてスパイス感を増強するのに寄与するが、前記第１のオニオン原料及び前記飴色化オニオンを組み合わせて使用することにより、乳感及びスパイス感がバランスよく増強される。前記第１のオニオン原料及び前記飴色化オニオンの配合比率は、最終的な調理品の種類や、目的とする風味バランスに応じて適宜調整することができるが、ある態様では、前記ルウにおいて、前記飴色化オニオンの含有量は、前記第１のオニオン原料の含有量以下である。なお、前記乳感は、前記ルウ又は前記調理品に配合される乳素材などに由来する風味であり、前記スパイス感は、前記ルウ又は前記調理品に配合される香辛料に由来する風味である。 In the cooked product produced from the roux produced by the method for producing roux of the present invention, the first onion raw material mainly contributes to enhance the milky feeling, and the amber-colored onion mainly enhances the spice feeling. By using the first onion raw material and the amber-colored onion in combination, the milky feeling and the spicy feeling are enhanced in a well-balanced manner. The blending ratio of the first onion raw material and the amber-colored onion can be appropriately adjusted according to the type of the final cooked product and the desired flavor balance, but in some embodiments, the roux is described as described above. The content of the amber-colored onion is equal to or less than the content of the first onion raw material. The milky feeling is a flavor derived from the roux or the dairy material blended in the cooked product, and the spice feeling is a flavor derived from the spice blended in the roux or the cooked product.
本明細書に記載の「乳素材」とは、調理品に乳感を与える原料のことをいい、本発明のルウの製造方法により製造されるルウの中に含まれていてもいいし、前記ルウとは別に前記調理品に添加されてもよい。前記乳素材としては、当技術分野で通常使用されるものを特に制限されることなく使用できるが、例えば、乳原料、乳加工品、マーガリン、クリーミングパウダー、及び植物油脂クリームからなる群より選択される１種以上の素材を使用してもよい。前記乳原料は、例えば、牛乳、豆乳、全脂練乳、脱脂練乳、全脂粉乳、脱脂粉乳、又は生クリームなどであってもよい。前記乳加工品は、例えば、チーズ、バター、バターミルク、脂肪置換クリーム、又は発酵乳などであってもよい。ある態様では、本発明のルウの製造方法は、乳素材を添加する工程をさらに含む。前記乳素材の配合量は、特に限定されないが、例えば、前記ルウの全質量に対して、約０．１〜約２０質量％であってもよく、好ましくは約０．２〜約１５質量％である。 The "milk material" described in the present specification refers to a raw material that gives a milky feeling to a cooked product, and may be contained in the roux produced by the method for producing a roux of the present invention. It may be added to the cooked product separately from the roux. As the dairy material, those usually used in the art can be used without particular limitation, and for example, it is selected from the group consisting of dairy raw materials, processed dairy products, margarine, creaming powder, and vegetable oil cream. One or more materials may be used. The dairy raw material may be, for example, milk, soymilk, full-fat condensed milk, non-fat condensed milk, full-fat condensed milk, skim milk powder, or fresh cream. The processed dairy product may be, for example, cheese, butter, buttermilk, fat replacement cream, fermented milk, or the like. In some embodiments, the method for producing roux of the present invention further comprises the step of adding a dairy material. The blending amount of the dairy material is not particularly limited, but may be, for example, about 0.1 to about 20% by mass, preferably about 0.2 to about 15% by mass, based on the total mass of the roux. Is.
前記香辛料は、調理品にスパイス感を与えるものであり、本発明のルウの製造方法により製造されるルウの中に含まれていてもいいし、前記ルウとは別に前記調理品に添加されてもよい。前記香辛料としては、当技術分野で通常使用されるものを特に制限されることなく使用でき、１種類の香辛料を単独で使用してもよく、複数種の香辛料を混合した混合香辛料を使用してもよい。例えば、前記香辛料は、カレーパウダー、ガーリックパウダー、コリアンダー、クミン、キャラウェー、タイム、セージ、胡椒、唐辛子、マスタード、ターメリック、ホワイトペパー、ローレル、ジンジャー、シナモン、カルダモン、及びパプリカなどからなる群から選択される１種以上であってもよい。ある態様では、本発明のルウの製造方法は、香辛料を添加する工程をさらに含む。前記香辛料の配合量は、特に限定されないが、例えば、前記ルウの全質量に対して、約０．０２〜約１５質量％であってもよく、好ましくは約０．０５〜約１０質量％である。 The spice gives a spicy feeling to the cooked product, and may be contained in the roux produced by the method for producing the roux of the present invention, or is added to the cooked product separately from the roux. May be good. As the spice, those usually used in the art can be used without particular limitation, one kind of spice may be used alone, or a mixed spice in which a plurality of kinds of spices are mixed is used. May be good. For example, the spice is selected from the group consisting of curry powder, garlic powder, coriander, cumin, caraway, thyme, sage, pepper, chili, mustard, turmeric, white pepper, laurel, ginger, cinnamon, cardamom, paprika and the like. It may be one or more kinds. In some embodiments, the method for producing roux of the present invention further comprises the step of adding spices. The blending amount of the spice is not particularly limited, but may be, for example, about 0.02 to about 15% by mass, preferably about 0.05 to about 10% by mass, based on the total mass of the roux. be.
本発明のルウの製造方法は、ルウの製造において通常採用され得る工程、例えば、前記溶融状のルウを冷却する工程、容器に充填する工程、及び／又は固化させる工程などをさらに含んでもよい。また、本発明の製造方法は、本発明の目的を損なわない限り、当技術分野で通常使用される任意の食品原料（例えば、水系原料又は粉体原料など）又は任意の添加剤（例えば、乳化剤など）を添加する工程などをさらに含んでもよい。 The method for producing roux of the present invention may further include steps that can be usually adopted in the production of roux, such as a step of cooling the molten roux, a step of filling a container, and / or a step of solidifying. In addition, the production method of the present invention can be any food raw material (for example, water-based raw material or powder raw material) or any additive (for example, emulsifier) usually used in the art as long as the object of the present invention is not impaired. Etc.) may be further included.
別の態様では、本発明は、前記澱粉質原料と、前記第１の油脂と、前記第１のオニオン原料と、前記飴色化オニオンとを含むルウにも関している。また別の態様では、本発明は、前記澱粉質原料と、前記第１の油脂と、前記第１のオニオン原料と、前記飴色化オニオンとを含むソースにも関している。本発明のルウ又はソースは、本発明の目的を損なわない限り、当技術分野で通常使用される任意の食品原料（例えば、水系原料又は粉体原料など）及び／又は任意の添加剤（例えば、乳化剤など）などをさらに含んでもよい。 In another aspect, the present invention also relates to a roux containing the starchy raw material, the first fat and oil, the first onion raw material, and the amber onion. In yet another aspect, the present invention also relates to a sauce containing the starchy raw material, the first fat and oil, the first onion raw material, and the amber onion. The roux or sauce of the present invention can be any food material (eg, water-based or powdered material) and / or any additive (eg, eg) commonly used in the art, as long as it does not impair the object of the invention. (Emulsifier, etc.) may be further included.
本発明のルウを用いて調製されるソース及び本発明のソースの種類は、特に限定されないが、例えば、カレー、シチュー、ハヤシライスソース、ハッシュドビーフ、チャウダー、パスタなどの麺用ソース、スープ、及びその他各種ソースであってもよい。 The type of sauce prepared using the roux of the present invention and the type of sauce of the present invention are not particularly limited, but for example, sauces for noodles such as curry, stew, hayashi rice sauce, hashed beef, chowder, pasta, soup, and others. It may be various sources.
以下、実施例により本発明を具体的に説明するが、本発明の範囲はこれら実施例に限定されるものではない。 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.
〔製造例１〕
小麦粉２５質量部及び動物性油脂２５質量部を加熱釜に投入して加熱撹拌し、常法により小麦粉ルウを作製した。この小麦粉ルウを、後掲の表１に記載の残りの原料（残りの油脂を含む）と混合し加熱処理して、溶融状のルウを作製した。この溶融状のルウを冷却して容器に充填し、更に冷却して固化することによって、実施例１及び２並びに比較例１〜３のブロック状の固形ルウを作製した。
[Manufacturing Example 1]
25 parts by mass of wheat flour and 25 parts by mass of animal fats and oils were put into a heating kettle and heated and stirred to prepare wheat flour roux by a conventional method. This wheat flour roux was mixed with the remaining raw materials (including the remaining fats and oils) shown in Table 1 below and heat-treated to prepare a molten roux. The molten roux was cooled and filled in a container, and further cooled and solidified to prepare block-shaped solid roux of Examples 1 and 2 and Comparative Examples 1 to 3.
〔試験例１〕
実施例１若しくは２又は比較例１〜３のルウ５０質量部を、３００質量部の湯と一緒に加熱釜に投入し、沸騰させて、カレーソースを作製した。作製したソースの乳感及びスパイス感を、４名のパネラーが以下の基準で評価した。結果を表１に示す。
（乳感）
◎：乳感を強く感じる（実施例２）
○：乳感を感じる
×：乳感を感じにくい（比較例１）
（スパイス感）
◎：スパイス感を強く感じる（実施例１）
○：スパイス感を感じる
×：スパイス感を感じにくい（比較例１）
[Test Example 1]
50 parts by mass of roux of Example 1 or 2 or Comparative Examples 1 to 3 was put into a heating pot together with 300 parts by mass of hot water and boiled to prepare a curry sauce. The milkiness and spiceiness of the prepared sauce were evaluated by four panelists according to the following criteria. The results are shown in Table 1.
(Milk feeling)
⊚: A strong feeling of milk is felt (Example 2)
◯: Feeling milky feeling ×: Hard to feel milky feeling (Comparative Example 1)
(Spicy feeling)
⊚: A strong sense of spice (Example 1)
◯: Feeling spice ×: Hard to feel spice (Comparative example 1)
*2 オニオンパウダー及び油脂を１：１の割合で混合し、１２０℃で３０分間加熱して調製したもの（飴色化）
*3 オニオンパウダー及び油脂を１：１の割合で混合し、１００℃で１分間加熱して調製したもの（飴色化していない）
* 2 Prepared by mixing onion powder and fats and oils at a ratio of 1: 1 and heating at 120 ° C for 30 minutes (amberization).
* 3 Prepared by mixing onion powder and fats and oils at a ratio of 1: 1 and heating at 100 ° C for 1 minute (not amber).
オニオンパウダー又は飴色化オニオンのいずれかを含まない比較例１及び２のルウから作製したソースは、乳感もスパイス感も弱く、全体の風味が悪かった。一方、オニオンパウダー及び飴色化オニオンの両方を含む実施例１及び２のルウから作製したソースでは、乳感及びスパイス感が向上しており、カレーとしてバランスの優れた良好な風味を有していた。なお、実施例１の飴色化オニオンに代えて、飴色化しない程度に加熱したオニオンを使用しても、乳感及びスパイス感は改善されなかった（比較例３）。 The sauces prepared from the roux of Comparative Examples 1 and 2 containing neither onion powder nor amber-colored onion had a weak milky feeling and a weak spicy feeling, and the overall flavor was bad. On the other hand, in the sauces prepared from the roux of Examples 1 and 2 containing both onion powder and amber-colored onion, the milky feeling and the spicy feeling were improved, and the curry had a well-balanced and good flavor. .. Even if an onion heated to the extent that it did not become amber was used instead of the amber onion of Example 1, the milky feeling and the spice feeling were not improved (Comparative Example 3).
〔製造例２及び試験例２〕
後掲の表２に記載の原料を使用した以外は製造例１と同様にして、実施例３及び４並びに比較例４のブロック状の固形ルウを作製した。そして、試験例１と同様にしてシチュー（ソース）を作製し、当該シチューの乳感及びスパイス感を、４名のパネラーが以下の基準で評価した。結果を表２に示す。
（乳感）
◎：乳感を強く感じる（実施例４）
○：乳感を感じる
×：乳感を感じにくい（比較例４）
（スパイス感）
◎：スパイス感を強く感じる（実施例３）
○：スパイス感を感じる
×：スパイス感を感じにくい（比較例４）
[Manufacturing Example 2 and Test Example 2]
Block-shaped solid roux of Examples 3 and 4 and Comparative Example 4 was prepared in the same manner as in Production Example 1 except that the raw materials shown in Table 2 below were used. Then, a stew (source) was prepared in the same manner as in Test Example 1, and the milky feeling and spicy feeling of the stew were evaluated by four panelists according to the following criteria. The results are shown in Table 2.
(Milk feeling)
⊚: A strong feeling of milk is felt (Example 4)
◯: Feeling milky feeling ×: Hard to feel milky feeling (Comparative Example 4)
(Spicy feeling)
⊚: A strong sense of spice (Example 3)
◯: Feeling spice ×: Hard to feel spice (Comparative Example 4)
*5 オニオンパウダー及び油脂を１：１の割合で混合し、１２０℃で３０分間加熱して調製したもの（飴色化）
* 5 Prepared by mixing onion powder and fats and oils at a ratio of 1: 1 and heating at 120 ° C for 30 minutes (amberization).
飴色化オニオンを含まない比較例４のルウから作製したソースは、乳感もスパイス感も弱く、全体の風味が悪かった。一方、オニオンパウダー及び飴色化オニオンの両方を含む実施例３及び４のルウから作製したシチューは、いずれも乳感及びスパイス感が強く感じられるものであり、シチューとしてバランスの優れた良好な風味を有していた。また、実施例３のルウから作製したシチューは、実施例４のルウから作製したシチューよりもスパイス感が強く、実施例４のルウから作製したシチューは、実施例３のルウから作製したシチューよりも乳感が強かった。 The sauce prepared from the roux of Comparative Example 4 containing no amber-colored onion had a weak milky feeling and a weak spicy feeling, and the overall flavor was bad. On the other hand, the stews prepared from the roux of Examples 3 and 4 containing both onion powder and amber-colored onion have a strong milky and spicy feeling, and the stew has a well-balanced and good flavor. Had had. Further, the stew prepared from the roux of Example 3 has a stronger spice feeling than the stew prepared from the roux of Example 4, and the stew prepared from the roux of Example 4 is more than the stew prepared from the roux of Example 3. The feeling of milk was strong.
以上より、飴色化されていない第１のオニオン原料及び飴色化オニオンを組み合わせてルウに配合することにより、当該ルウから作製される調理品の乳感及びスパイス感を増強できることが分かった。したがって、バランスよく風味が向上した調理品を、ルウを用いて手軽に作製することができる。 From the above, it was found that the milky feeling and spice feeling of the cooked product produced from the roux can be enhanced by blending the first onion raw material which has not been ambered and the amberized onion into the roux. Therefore, a cooked product with a well-balanced and improved flavor can be easily produced using roux.
Claims (5)
澱粉質原料及び第１の油脂を含む加熱処理混合物を用意する工程と、
前記加熱処理混合物に第１のオニオン原料を添加して、ルウ原料混合物を調製する工程と、
前記ルウ原料混合物を加熱撹拌して、溶融状のルウを調製する工程と
を含み、前記ルウ原料混合物又は前記溶融状のルウに、飴色化オニオンを添加する工程をさらに含み、及び／又は、前記加熱処理混合物が、飴色化オニオンをさらに含み、
前記第１のオニオン原料は、飴色化されておらず、
乳素材及び香辛料を添加する工程をさらに含み、
前記第１のオニオン原料の配合量が、前記ルウの全質量に対して０．０１〜５質量％であり、前記飴色化オニオンが、第２のオニオン原料及び第２の油脂を含み、前記第２のオニオン原料の配合量が、前記ルウの全質量に対して０．００５〜２．０質量％である、ルウの製造方法。 It ’s a method of manufacturing roux.
A step of preparing a heat-treated mixture containing a starchy raw material and a first fat and oil, and
A step of adding a first onion raw material to the heat-treated mixture to prepare a roux raw material mixture, and
A step of preparing a molten roux by heating and stirring the roux raw material mixture is included, and a step of adding a candy-colored onion to the roux raw material mixture or the melted roux is further included and / or said. The heat-treated mixture further contains amber-colored onions,
The first onion raw material is not amber and is not amber.
Further comprising the step of adding a milk material and incense Karashiryo,
The blending amount of the first onion raw material is 0.01 to 5% by mass with respect to the total mass of the roux, and the amber-colored onion contains the second onion raw material and the second fat and oil, and the first A method for producing roux, wherein the blending amount of the onion raw material of No. 2 is 0.005 to 2.0% by mass with respect to the total mass of the roux.
前記第１のオニオン原料の配合量が、前記ルウの全質量に対して０．０１〜５質量％であり、前記飴色化オニオンが、第２のオニオン原料及び第２の油脂を含み、前記第２のオニオン原料の配合量が、前記ルウの全質量に対して０．００５〜２．０質量％である、ルウ。 A starch material, a first fat, the first onion material, a roux comprising a light brown of onion, further comprising a milk material and incense Karashiryo,
The blending amount of the first onion raw material is 0.01 to 5% by mass with respect to the total mass of the roux, and the amber-colored onion contains the second onion raw material and the second fat and oil, and the first The amount of the onion raw material of 2 is 0.005 to 2.0% by mass with respect to the total mass of the roux.
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