JPH0569A - Granular sauce, its production and instant food - Google Patents

Abstract

PURPOSE:To obtain the subject food, excellent in dispersibility, solubility and flavor and providing a readily cookable instant food by blending ingredient materials by mixing xanthan gum with starch and edible fats and oils while heating the ingredients and blending the resultant liquid roux with a powdery mixture. CONSTITUTION:The objective product is obtained by mixing xanthan gum with starches (preferably soft wheat flour) and edible fats and oils (e.g. butter or corn oil) while heating the ingredients, adding and mixing 60-130 pts.wt. powdery mixture with 100 pts.wt. resultant liquid roux, powdery mixture, cooling the prepared mixture and then granulating the cooled mixture. When the objective granular sauce is, e.g. curry sauce, a mixture of beef extract powder with vegetable extract powder, skim milk powder, curry powder, etc., is used as the powdery mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a granular sauce, a method for producing the same, and an instant food using the granular sauce.

[0002]

2. Description of the Related Art Heretofore, solid sauces such as quick-dissolving curry and stew have been known in the form of blocks, flakes, granules and the like. Of these,
The block-shaped one is lumpy and does not easily dissolve and has a drawback that workability is poor during cooking. The flakes have a drawback that they become clumped due to temperature or physical force and are difficult to disperse. In the case of granules, a complicated step of adding water before granulation and drying is necessary in the manufacturing process, and there is a drawback that it takes time to dissolve even when dispersed in hot water.

For this reason, in the case of instant foods in which these sauces and ingredients are combined, heating is temporarily stopped before the sauce is added during cooking, or the sauce is added to water and gradually heated and dissolved while stirring. It is necessary and has a drawback that it lacks convenience in cooking.

[0004]

In view of the above-mentioned problems of the prior art, the present inventor has conducted earnest research to find a solid sauce having excellent dispersibility and solubility and an excellent flavor. . As a result, a granular sauce obtained by adding and mixing a predetermined amount of a powdery mixture to a liquid roux obtained by heating and mixing xanthan gum, starches and edible oils and fats satisfies the above-mentioned object. Therefore, it has been found that an instant food that is extremely easy to cook can be obtained by adding the ingredients to the instant food, and the present invention has been completed.

That is, the present invention provides the following granular sauce, a method for producing the same, and an instant food.

(1) A granular sauce prepared by mixing 60 to 130 parts by weight of a powdery mixture with 100 parts by weight of a liquid roux obtained by heating and mixing xanthan gum, starches and edible fats and oils.

(2) To 100 parts by weight of a liquid roux obtained by heating and mixing xanthan gum, starches and edible oils and fats, 60 to 130 parts by weight of the powdery mixture is added and mixed, and the mixture is cooled and then granulated. A method for producing a granular sauce, characterized by:

(3) An instant food containing the above-mentioned granular sauce and ingredients.

To obtain the granular sauce of the present invention, first,
Xanthan gum, starches and edible oils and fats are mixed with heating to form a liquid roux.

As the starches, powdery ones such as wheat flour, corn starch and rice flour can be used, preferably wheat flour, particularly soft flour. The mixing ratio of xanthan gum and starch is about 0.3 to 5 parts by weight of xanthan gum, preferably 0.
It is about 9 to 3.0 parts by weight.

Edible oils and fats include butter, beef tallow, lard,
Solid fats such as palm oil, soybean oil, corn oil, cottonseed oil, and coconut oil are used alone or in admixture of two or more. The amount of edible oil / fat used is 60 to 13 with respect to 100 parts by weight of starch.
The amount may be about 0 parts by weight, preferably about 65 to 125 parts by weight.

Xanthan gum, starches and edible oils and fats are
Usually, the mixture may be stirred at a temperature of about 120 to 150 ° C. to form a uniform liquid roux. In the present invention, it is preferable that xanthan gum and starch be uniformly mixed in advance, and this be added to edible oil and fat that has been heated and dissolved, and mixed to form a liquid roux, whereby xanthan gum and starch are uniformly dispersed. A liquid roux is obtained.

Then, the liquid roux prepared above is heated to 100 ° C.
Cool to about 50 ° C and add and mix the powdery mixture. In the present invention, as the powdery mixture, various known powdery seasonings can be used, and the particle size is from 200 μm to
A size of about 1500 μm is suitable. Specifically, depending on the type of target granular sauce, various required additives, for example, meat seasoning, extract powder such as vegetable extract powder, various sugars, salt, skim milk powder, cream powder, Dextrin or the like can be appropriately mixed and used. The addition amount of the powdery mixture may be about 60 to 130 parts by weight with respect to 100 parts by weight of the prepared liquid roux. By mixing the powdery mixture with the liquid roux in an amount within the above range, a granular sauce having excellent dispersion and solubility can be obtained. If the addition amount of the powdery mixture is less than the above range, the dispersion and the solubility are lowered, and if it exceeds the above range, uniform mixing becomes difficult, which is not preferable.

A granular sauce is obtained by thoroughly mixing the liquid roux and the powdery mixture and then cooling and sizing. The cooling temperature may be about 10 to 30 ° C,
The sizing method is not particularly limited and may be a conventional method. It is appropriate that the particle size is about 10 to 20 mesh.

The granular sauce obtained by the above-mentioned method is extremely excellent in workability during cooking, because it can be dispersed and dissolved in hot water or boiling water very quickly to generate viscosity. Therefore, by using this together with the ingredients, it is possible to obtain an instant food having a very simple cooking method which is different from the conventional cooking method. As the ingredients, known ones can be used according to the type of the instant food, but since the time until each ingredient becomes edible has a great influence on the setting of the cooking time, the convenience is reduced. When you think about your product, you should use a product that takes as little time as possible to make it edible. Specific examples of the ingredients include meats, seafood, vegetables, noodles, pasta, rice, etc. that have been processed so as to be preserved by freezing, drying, retort sterilization and the like.

In the instant food of the present invention, for example, in the case of gratin, cooking is completed by adding boiling water to the granular soup and ingredients and heating in an oven toaster for about 5 minutes,
The cooking time is greatly reduced. In addition, in the case of curry, stew, etc., since the dispersion and solubility of the granular sauce are excellent, it is possible to cook while maintaining the boiling state without stopping heating, and it is also very easy to cook. Become.

[0017]

INDUSTRIAL APPLICABILITY The granular sauce of the present invention is extremely excellent in workability during cooking, because it can be dispersed and dissolved in hot water or boiling water very quickly to generate viscosity.
The granular sauce can be used as various sauces such as white sauce, brown sauce and curry sauce by changing the kind of powdery mixture. These granular sauces can be applied to menus such as gratin, cream stew, potage soup, doria, beef stew, hashed beef, beef stroganoff, curry rice, curry pilaf, etc., and very easily flavored products can be obtained.

[0018]

EXAMPLES The present invention will be described in more detail below with reference to examples.

[0019]

[Example 1] 4 kg of butter was melted by heating with a heating stirrer,
Add 4kg of flour and 100g of xanthan gum,
Heated to 140 ° C. with stirring. Then turn off the fire,
A mixture of 1400 g of beef extract powder, 300 g of vegetable extract powder, 600 g of skim milk powder, 800 g of curry powder, 200 g of salt, 100 g of sugar, 50 g of caramel and 1.6 kg of dextrin was gradually added and mixed uniformly. This is cooled with stirring, and after the temperature becomes 20 ° C or lower,
Finally, the granules were sized to pass 10 mesh to obtain 11.8 kg of granular curry sauce.

Using the obtained granular curry sauce,
Beef curry was made by the following method. Ie beef,
After frying onions and carrots, water was added and boiled to soften the material, and then granular curry sauce was added at a ratio of 14 g to 100 g of water and stirred for 30 seconds. The beef curry obtained had a very good flavor.

Further, an instant curry containing ingredients was prepared by combining the obtained granular curry sauce with dried vegetables and dried meat. This instant curry can be made into cooked curry very easily by putting dried vegetables and dried meat in 200 g of water, boiling it to soften it, adding 28 g of granular curry sauce and stirring for about 30 seconds. The resulting curry had an excellent flavor.

[0022]

Example 2 The amount of xanthan gum used was 0 parts by weight, 0.5 parts by weight, 1 part by weight, and 2 parts by weight based on 100 parts by weight of wheat flour.
A granular curry sauce was produced in the same manner as in Example 1 except that the amount was 3 parts by weight or 3 parts by weight. 28 g of the obtained granular curry sauce was added to 200 ml of boiling water, and the presence or absence of lumps was determined to determine the dispersion and good or poor solubility. The results are shown in Table 1.

Table 1 Xanthan gum addition amount (parts by weight) 0 0.5 1 2 3 Dispersion, poor solubility Occurrence of some lumps Good Good Good Good

[0024]

[Example 3] 4 kg of butter was melted by heating with a heating stirrer,
4 kg of wheat flour and 40 g of xanthan gum were added to this, and it heated to 140 degreeC, stirring. After that, turn off the heat, 500g chicken extract powder, 16 vegetable extract powders
0g, skim milk powder 2.4kg, cream powder 2.4kg,
Gradually add a mixture of 30 g of salt and 20 g of spices,
Mix evenly. This was cooled with stirring, and after the temperature became 20 ° C. or less, the size was finally adjusted to a size of 10 mesh to obtain 12.2 kg of granular white sauce.

Using the obtained granular white sauce,
Gratin was made by the following method. That is, after frying chicken, onion and carrot, put an appropriate amount in an oven-compatible container, add 28 g of granular white sauce and 100 g of boiling water, and add 30
After stirring for 2 seconds, the mixture was heated with an oven toaster for about 5 minutes.
The obtained chicken rattan had a brown surface and had an excellent flavor.

Further, the obtained granular white sauce was combined with dried vegetables and dried meat to prepare instant gratin containing ingredients. This instant gratin consists of 28 g of dried vegetables, dried meat and granular white sauce in an oven-compatible container.
, 100 g of boiling water, and after stirring for 30 seconds, heating with an oven toaster for about 5 minutes can be very easily made into a cooked gratin, and the resulting gratin has a brown surface and a flavor. It was excellent.

[0027]

[Example 4] 4 kg of butter was melted by heating with a heating stirrer,
To this was added 5.5 kg of wheat flour and 55 g of xanthan gum, and the mixture was heated to 140 ° C. with stirring. Thereafter, the heat was turned off, and a mixture of 2100 g of chicken extract powder, 650 g of vegetable extract powder, 5 kg of cream powder, 2 kg of corn powder, 300 g of salt, yeast extract 100 g, 100 g of wine poulter and 60 g of spices was gradually added and mixed uniformly. Cool it while stirring it at 20 ℃
After becoming the following, finally, the size was adjusted to a size of 10 mesh to obtain 18.2 kg of granular white sauce.

Using the obtained granular white sauce,
Potage soup was made by the following method. That is, after fry chicken, onion and carrot, add water and bring to a boil, soften the material, add broccoli that has been boiled, and finally add 10 g of the granular sauce to 100 g of water.
And the mixture was stirred for 30 seconds. The resulting potage soup had a very good flavor.

[0039] Also, an instant potage soup with ingredients was made by combining the obtained granular white sauce with dried vegetables and dried meat. This instant potage soup can be made into a cooked potage soup by putting dried vegetables and dried meat in 200 g of water, boiling it to soften it, adding 20 g of granular white sauce, and stirring for about 30 seconds. The obtained potage soup had an excellent flavor.

Claims (3)

[Claims] 1. A granular sauce prepared by mixing 60 to 130 parts by weight of a powdery mixture with 100 parts by weight of a liquid roux obtained by heating and mixing xanthan gum, starches and edible fats and oils. 2. To 100 parts by weight of a liquid roux obtained by heating and mixing xanthan gum, starch and edible oil and fat, 60 to 130 parts by weight of the powdery mixture is added and mixed, and the mixture is cooled and then granulated. A method for producing a characteristic granular sauce. 3. An instant food containing the granular sauce and ingredients according to claim 1.