JPH03147770A - Roux containing liquid or paste - Google Patents

Abstract

PURPOSE:To obtain the subject food having excellent taste, flavor and palatability and good handleability, usable without loss, capable of reducing the packaging cost and packaging steps and easily soluble in cooking by filling a liquid or paste in a recess of a solid roux. CONSTITUTION:The objective food can be prepared by forming a recess on a surface of a solid roux 1 having spherical, cubic, rectangular prismatic, conical, triangular pyramidal, truncated conical, cylindrical or trigonal prismatic form, etc., and filling a liquid or paste 2 in the recess.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to the form of a roux, which is partly solid and partly liquid or paste-like, and its manufacturing method.

[Prior Art] It is known that instant curry roux can be made into a paste with excellent flavors such as flavored vegetables, fruit extracts, etc. by making all or part of it into a paste.

[Problems to be Solved by the Invention] However, in the past, the paste was placed in a pouch, which resulted in dirty hands and complicated handling when squeezing out the paste from the pouch. In addition, it was difficult to completely squeeze out the paste from the pouch, resulting in paste remaining in the pouch, resulting in waste, and the use of pouches increased the cost of packaging materials and required an extra packaging process.

Furthermore, since the solid roux is lumpy, it is difficult to dissolve and requires considerable stirring, causing the problem that the softened vegetables will fall apart.

[Means for Solving the Problems] Therefore, the present inventor found that it is effective to put a viscous paste or liquid into the recesses of a three-dimensional solid roux as a way to solve these problems all at once. As a result, the present invention was completed.

In other words, the three-dimensional solid roux is a roux whose main ingredients are flour and fat, which are used as raw materials for curry, beef stroganoff, hashed rice, stew, soup, etc., and if necessary, sugar, salt, amino acids, spices, etc. You may also add seasonings. The paste or liquid to be placed in the recess can be flavored vegetables, fruits, various extracts, etc.
Charané, alcoholic beverages, dairy products, etc., either singly or in combination, or by adding spices, fats and oils, and further cooking if necessary, and gums such as agar, gelatin, pullulan, carrageenan, etc. It is made viscous by using flour, starch, etc. as a thickener.

The ratio of the paste or liquid is 5% or more and 90% or less of the total weight of the solid and paste or liquid.

The shapes of the solid roux and the recessed portions are not particularly limited, as long as the recessed portions have a function of holding liquid or paste, and may be determined from the external design or manufacturing standpoint.

For example, it may be a sphere, cube, rectangular parallelepiped, cone, triangular pyramid, truncated cone, cylinder, triangular prism, animal, vegetable, fruit, etc.

As the manufacturing method, any method in which a three-dimensional recess is filled with liquid or paste can be adopted, and specific examples include the following.

[Manufacturing method - Figure 1] ■ A container-shaped solid roux is produced by placing the molten roux in a mold or by rolling the semi-molten roux.
get.

■ Inject paste 2 into 1.

[Example] Example 1 Instant curry recipe - (solid part) Beef tallow pork intestine weak flour curry powder salt 30% 10% 35% 6% 8, 5% Sugar monosodium glutamate "Azimate" (manufactured by Ajinomoto ■) Lecithin onion powder 6% 1% 1, 5% 0, 2% 1, 8% (Paste part) Charane Honey Beef Extract 60% 10% 30% According to the above formulation, pour the solid roux into a mold in a molten state as shown in ■ in Figure 1 and let it escape. Cooled and molded into a water container shape. Then,
The paste portion was poured into the hollow part of the solid roux and cooled to obtain the curry roux of the present invention.

When a curry was prepared using the roux of the present invention obtained above, it was evaluated as having excellent taste, aroma, and flavor, and being simple.

Example 2 Instant stew recipe - (solid part) Beef tallow 30% Pork fat intestine 5% Thin blade powder 35% Tomato paste 5% Onion powder 2.5% Garlic powder
0.5% salt 8.5% sugar
8% Monosodium glutamate 1% “Azimate” (manufactured by Ajinomoto) 1.5% lecithin
0. 3% beef powder
2.7% (paste portion) Red wine 20% Beef extract 40% Tomato paste 40% According to the above formulation and in the same manner as in Example 1, an instant stew of the present invention was obtained.

[Effects of the Invention] According to the present invention, a roux can be obtained that is easy to handle, has no waste, reduces packaging material cost and packaging process, has good solubility during preparation, and has excellent taste, aroma, and flavor. It will be done.

[Brief explanation of the drawing]

FIG. 1 shows an example of the manufacturing flow of the roux of the present invention. ・Solid roux ・Paste or liquid

Claims (1)

[Claims] A food product that contains liquid or paste in the recesses of a three-dimensional solid roux.