JPH0783693B2 - Roux manufacturing method - Google Patents

Roux manufacturing method

Info

Publication number
JPH0783693B2
JPH0783693B2 JP62111967A JP11196787A JPH0783693B2 JP H0783693 B2 JPH0783693 B2 JP H0783693B2 JP 62111967 A JP62111967 A JP 62111967A JP 11196787 A JP11196787 A JP 11196787A JP H0783693 B2 JPH0783693 B2 JP H0783693B2
Authority
JP
Japan
Prior art keywords
roux
raw material
twin
screw extruder
heating
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
JP62111967A
Other languages
Japanese (ja)
Other versions
JPS63276466A (en
Inventor
公 杉澤
正典 山本
優 渋木
義隆 平野
弘一 柴原
望 谷原
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
House Foods Corp
Original Assignee
House Foods Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by House Foods Corp filed Critical House Foods Corp
Priority to JP62111967A priority Critical patent/JPH0783693B2/en
Priority to GB8810605A priority patent/GB2205475B/en
Priority to DE3815550A priority patent/DE3815550A1/en
Priority to KR1019880005269A priority patent/KR900009207B1/en
Priority to FR8806136A priority patent/FR2614765B1/en
Publication of JPS63276466A publication Critical patent/JPS63276466A/en
Priority to US07/614,975 priority patent/US5208062A/en
Publication of JPH0783693B2 publication Critical patent/JPH0783693B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Extrusion Moulding Of Plastics Or The Like (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、二軸エクストルーダーを使用してカレー、シ
チュー等のルウを製造する方法に関する。TECHNICAL FIELD The present invention relates to a method for producing roux such as curry and stew using a twin-screw extruder.

〔従来の技術〕[Conventional technology]

小麦粉と油脂および調味料を主原料とし、これらを加熱
・混練してつくるカレー、シチュー、ホワイトソース等
のルウは、小麦粉と油脂が融合した独得の色とテクスチ
ャーを有している。又ルウ中の調味料がこくと潤いの有
る風味と香りを醸し出す為、ルウは食品基材として、あ
るいは料理に色どりや風味を添える為のものとして広く
使用されている。The roux such as curry, stew, and white sauce prepared by heating and kneading wheat flour, fats and oils and seasonings as main raw materials has a unique color and texture in which flour and fats and oils are fused. In addition, since the seasoning in the roux produces a rich flavor and aroma, the roux is widely used as a food base material or for adding color and flavor to dishes.

一般に、ルウ特有の色、風味や香りは、ルウを製造する
際の加熱条件によって大きく左右されることが知られて
いる。そして、特に風味や香りの豊かなルウを得る為に
は、ルウを高温でしかも均一に加熱することが必要であ
るとされている。しかるに、従来よりルウの加熱に際し
ては、直火型の焙煎釜やスチーム型の焙煎釜が使用され
ているために種々の問題があった。In general, it is known that the color, flavor and fragrance peculiar to roux largely depend on the heating conditions when producing roux. It is said that it is necessary to heat the roux at high temperature and evenly in order to obtain roux having a particularly rich flavor and scent. However, there have been various problems in heating the roux since the direct-fire type roasting pot and the steam type roasting pot have been used.

即ち、焙煎釜を使用して風味や香りの良好なルウを得る
為には、ルウを高温で充分に加熱する必要があるが、焙
煎釜では熱効率が悪く、ルウの加熱に時間がかかり過ぎ
る。又、焙煎釜では、焙煎釜の中心部に至る程ルウの加
熱が不十分であり、焙煎釜に撹拌羽根等を設置した場合
にも、加熱を均一にするには限界があり、従って得られ
るルウの品質がばらついたものとなってしまう。そし
て、上記の問題は、ルウの粘度が高くなる程一層顕著に
なる。さらに、焙煎釜でルウを加熱する場合は、エネル
ギーコストおよび安全・衛生面でも問題がある。That is, in order to obtain roux having a good flavor and fragrance using a roasting kettle, it is necessary to heat the roux sufficiently at a high temperature, but in the roasting kettle, the heat efficiency is poor and it takes time to heat the roux. Pass. Further, in the roasting kettle, heating of the roux is insufficient to reach the center of the roasting kettle, and even when a stirring blade or the like is installed in the roasting kettle, there is a limit to uniform heating, Therefore, the quality of the obtained roux will vary. Then, the above problem becomes more remarkable as the viscosity of the roux becomes higher. Furthermore, heating roux in a roasting kettle has problems in terms of energy cost and safety / sanitation.

上記のように、焙煎釜を使用してルウを加熱する従来法
には種々の問題があり、これに代わるルウの製造法が強
く求められている。As described above, there are various problems in the conventional method of heating roux using a roasting pot, and there is a strong demand for an alternative method for roux production.

〔発明が解決しようとする問題点〕[Problems to be solved by the invention]

本発明は、特に優れた風味と香りを有するルウを効率的
に得ることができるルウの製造方法を提供することを目
的とする。An object of the present invention is to provide a method for producing roux, which can efficiently obtain roux having particularly excellent flavor and scent.

〔問題点を解決するための手段〕[Means for solving problems]

本発明は、二軸エクストルーダーを使用し、かつ特定の
温度で特定時間加熱混練すると、上記問題点を有効に解
決できるとの知見に基づいてなされたのである。The present invention was made based on the finding that the above problems can be effectively solved by using a twin-screw extruder and heating and kneading at a specific temperature for a specific time.

すなわち、本発明は、油脂及び澱粉質材料を含有する原
料を、二軸エクストルーダーにより温度60℃〜220℃で2
5秒〜25分間加熱混練処理することを特徴とするルウの
製造方法を提供する。That is, in the present invention, a raw material containing fats and oils and a starchy material is mixed with a twin-screw extruder at a temperature of 60 to 220 ° C for 2
Provided is a method for producing roux, which comprises performing heat kneading treatment for 5 seconds to 25 minutes.

本発明で用いるルウの原料は、油脂及び澱粉質材料を主
体とする。油脂としては、任意の食用油脂を使用できる
が、通常牛脂、パーム油、ラード、バター等を使用す
る。澱粉質材料としては、強力粉、中力粉、薄力粉等の
小麦粉、各種澱粉及びこれらの混合物等を使用できる。
また、必要により、上記の主原料に加えて、食塩、砂
糖、調味料、各種香辛料（カレー粉、胡椒等）、醤油、
ソース、牛乳、トマト・ピューレ等を求めるルウに応じ
て適宜選択使用できる。又、原料には、ガム質、乳化剤
等を添加することもできる。The raw material of the roux used in the present invention is mainly composed of fats and oils and starchy materials. As the oil and fat, any edible oil and fat can be used, but usually beef tallow, palm oil, lard, butter and the like are used. As the starchy material, wheat flour such as strong flour, medium flour, weak flour, various starches, and mixtures thereof can be used.
If necessary, in addition to the above main ingredients, salt, sugar, seasonings, various spices (curry powder, pepper, etc.), soy sauce,
It can be appropriately selected and used according to the roux for which sauce, milk, tomato puree, etc. are required. In addition, gums, emulsifiers, etc. can be added to the raw materials.

本発明では、特に原料中の油脂の含有量を８重量％（以
下％と略称する。）以上、好ましくは15％〜50％とする
のがよい。原料中の油脂の含有量が８％に満たない場合
には、二軸エクストルーダー内で調製される原料の流動
性が極端に低下し、二軸エクストルーダーによる原料の
押出適正がわるく、また処理後に得られるルウ（製品）
の調理時の溶解性が低下する傾向がある。したがって、
上記のように原料中の油脂の含量を特定することによ
り、原料を二軸エクストルーダーで一層安定に処理する
ことができ、しかも処理後に得られるルウの調理時の溶
解性を向上して、品質の優れたルウを製造することがで
きる。In the present invention, in particular, the content of fats and oils in the raw material is 8% by weight (hereinafter abbreviated as%) or more, preferably 15% to 50%. If the content of fats and oils in the raw material is less than 8%, the fluidity of the raw material prepared in the twin-screw extruder will be extremely reduced, and the extrudability of the raw material by the twin-screw extruder will be poor, and the treatment will be difficult. Ruw (product) obtained later
The solubility during cooking tends to decrease. Therefore,
By specifying the content of fats and oils in the raw material as described above, the raw material can be more stably treated with a twin-screw extruder, and further, the solubility of the roux obtained after the treatment during cooking is improved, and the quality is improved. It is possible to produce excellent roux.

尚、原料中の油脂の含有量が上記の範囲内でも特に30％
以下である場合は、従来法により焙煎釜で処理する際、
油脂の量が不足して焙煎時に原料の流動性が低下し、焙
煎時に原料を撹拌することができず、実質的にルウを製
造できなかった。また原料の流動性の低下により、焙煎
後の原料を次工程に搬送する操作が著しく困難であっ
た。しかしながら、本発明では二軸エクストルーダーを
使用することにより、上記の油脂含量の原料も処理可能
となり、したがって、上記の油脂含量の原料を二軸エク
ストルーダーで処理することによって得られるルウは、
今までにない新規な性状のものであり、特にルウ特有の
加熱風味とこくのある香りを有し、特に香辛料を添加し
た場合にはこれらの香り立ちに優れ、舌触りもよく、非
常に品質の優れたものとなる。Even if the content of fats and oils in the raw material is within the above range, it is especially 30%.
When the following is the case when processing in a roasting kettle by the conventional method,
The amount of fats and oils was insufficient, the fluidity of the raw material was reduced during roasting, the raw material could not be stirred during roasting, and roux could not be substantially produced. Further, since the fluidity of the raw material is lowered, it is extremely difficult to convey the raw material after roasting to the next step. However, in the present invention, by using a twin-screw extruder, a raw material having the above-mentioned fat and oil content can be treated, and therefore, a roux obtained by treating the raw material having the above-mentioned fat and oil content with a twin-screw extruder,
It has a novel property that has never existed before, and it has a heating flavor and rich scent unique to roux, and especially when spices are added, these scents are excellent in terms of scenting, the texture is good, and the quality is very high. It will be excellent.

本発明で用いる原料中の澱粉質材料の含有量を５％以
上、好ましくは10％〜75％とするのがよい。原料中の澱
粉質材料の含有量が５％に満たない場合には、二軸エク
ストルーダーで処理した場合にも、ルウに澱粉質材料に
由来する特有の風味を付与できない傾向がある。したが
って、上記のように原料中の澱粉質材料の含有量を特定
することにより、原料を二軸エクストルーダーで処理し
た場合に、澱粉質材料に由来する特有の風味を良好に付
与することができる。The content of the starchy material in the raw material used in the present invention is 5% or more, preferably 10% to 75%. When the content of the starchy material in the raw material is less than 5%, the roux tends not to be imparted with the peculiar flavor derived from the starchy material even when treated with a twin-screw extruder. Therefore, by specifying the content of the starchy material in the raw material as described above, it is possible to satisfactorily impart the peculiar flavor derived from the starchy material when the raw material is treated with the twin-screw extruder. .

本発明では、上記原料を二軸エクストルーダーに供給し
て加熱混練を行う。ここで、二軸エクストルーダーとし
ては、バレルにモーター等の適宜駆動手段で駆動される
２本のスクリューを備え、かつベレル外周に適宜加熱装
置（要すれば冷却装置）を備えたもので、処理物の加
熱、混練、剪断、（冷却、加圧）を行い得るものが使用
できる。尚、この機能を達成できるものである限り、形
状、型式等は限定されない。In the present invention, the above raw materials are supplied to a twin-screw extruder and kneaded by heating. Here, as the twin-screw extruder, a barrel is provided with two screws driven by appropriate driving means such as a motor, and an outer periphery of the berel is appropriately provided with a heating device (cooling device if necessary). A material capable of heating, kneading, shearing (cooling, pressurizing) an object can be used. The shape, model, etc. are not limited as long as this function can be achieved.

スクリューとしては台形スクリュー、ボールスクリュ
ー、リバーススクリュー、パドルスクリュー、ピンスク
リュー等を目的に応じ１種又は２種以上を組合せて使用
する。又、加熱混練部の１箇所以上、好ましくは１〜３
箇所にリバーススクリューを設置できる。As the screw, a trapezoidal screw, a ball screw, a reverse screw, a paddle screw, a pin screw, etc. may be used alone or in combination of two or more depending on the purpose. Further, at one or more locations in the heating and kneading section, preferably 1 to 3
A reverse screw can be installed in the place.

本発明では、ルウの原料を適宜供給装置によって二軸エ
クストルーダーのバレル内に供給する。原料はバレル内
に前記配合で比例供給することが望ましく、例えば予め
原料を所定の配合でニーダー等により加温混合してペー
スト状にしたものをバレル内に供給することもできる。
尚、原料を混合せずそのまま二軸エクストルーダーに供
給することもできる。In the present invention, the raw material of roux is appropriately supplied into the barrel of the twin-screw extruder by a supply device. It is desirable that the raw materials are proportionally fed into the barrel in the above-mentioned composition, and for example, the raw material may be previously heated and mixed by a kneader or the like in a predetermined composition into a paste to be fed into the barrel.
In addition, the raw materials may be directly supplied to the twin-screw extruder without being mixed.

原料を二軸エクストルーダーに供給後、エクストルーダ
ーのバレル内で加熱、混練する。上記の処理は、加熱温
度が60℃〜220℃、好ましくは90℃〜150℃で、25秒〜25
分、好ましくは１分〜12分行なうのがよい。After the raw materials are supplied to the twin-screw extruder, they are heated and kneaded in the barrel of the extruder. The above treatment, the heating temperature is 60 ℃ ~ 220 ℃, preferably 90 ℃ ~ 150 ℃, 25 seconds ~ 25
Minutes, preferably 1 to 12 minutes.

原料の温度が60℃未満の場合には、25分を越えて処理し
ても澱粉質材料の生っぽい臭いと味が残り、一方原料の
温度が180℃を越えた場合には、45秒未満の短時間で処
理しても焦げ臭と苦味を呈し、また褐変を生じる。しか
して、本発明で上記の如く処理条件を特定することによ
り、特有の加熱風味とこくのある香りとを有する非常に
美味なルウを得ることができる。If the temperature of the raw material is lower than 60 ℃, the raw odor and taste of the starchy material remains even if it is treated for more than 25 minutes, while if the temperature of the raw material exceeds 180 ℃, it takes 45 seconds. Even if it is treated in a short time of less than 1, it has a burning odor and bitterness, and browning occurs. Therefore, by specifying the treatment conditions in the present invention as described above, it is possible to obtain a very delicious roux having a unique heating flavor and a rich scent.

尚、原料を加熱混練する際、バレル内の圧力は常圧〜50
kg/cm2とするのがよい。又、スクリューの回転数を30〜
300rpmとするのがよい。上記の構成によって、原料を圧
縮、剪断しながら混練する効果が得られ、きめが細かく
滑らかで、舌触りのよいルウを得ることができる。When the raw materials are heated and kneaded, the pressure in the barrel is from atmospheric pressure to 50
It is recommended to use kg / cm 2 . Also, the screw rotation speed is 30 ~
300 rpm is recommended. With the above structure, the effect of kneading the raw material while compressing and shearing is obtained, and a roux having a fine and smooth texture and a pleasant texture can be obtained.

尚、所望により、上記のように加熱された後の原料を二
軸エクストルーダー内の冷却装置、或いは加熱混練用の
二軸エクストルーダーに連設された冷却用の二軸エクス
トルーダーにより適当な温度にまで冷却することができ
る。冷却は、例えばそのままルウを容器に充填すること
ができる温度、通常30℃〜70℃程度に冷却するように行
なわれる。Incidentally, if desired, the raw material after being heated as described above is cooled to a proper temperature by a cooling device in a twin-screw extruder or a twin-screw extruder for cooling which is connected to a twin-screw extruder for heating and kneading. Can be cooled to The cooling is carried out, for example, so that the roux can be directly charged into the container, usually to a temperature of about 30 ° C to 70 ° C.

上記のようにして、原料を二軸エクストルーダーで連続
的に加熱、混練し、良好な風味、香りを有するルウを調
理することができる。また、必要な場合は原料をエクス
トルーダーで加熱後連続的に冷却し、そのまま充填に付
し、これにより充填操作も連続的に行ない得る。As described above, the raw material can be continuously heated and kneaded with the twin-screw extruder to cook roux having a good flavor and scent. Further, if necessary, the raw material is heated in an extruder, continuously cooled, and then directly charged, whereby the charging operation can be continuously performed.

本発明では、少なくとも油脂及び澱粉質材料を主体とし
た原料を、二軸エクストルーダーにより前記の条件で処
理すれば足り、例えば加熱により香気成分の変質、消散
しやすい香辛料等は、加熱途中の適当な時期、或いは加
熱後に別途添加することもできる。加熱途中で原料を添
加する場合には、例えば二軸エクストルーダーのバレル
の途中に設けられた供給口から添加すればよい。In the present invention, it suffices to treat at least raw materials mainly composed of fats and oils and starch materials under the above-mentioned conditions with a twin-screw extruder. It can be added separately at any time or after heating. When the raw material is added during heating, for example, it may be added from a supply port provided in the middle of the barrel of the twin-screw extruder.

〔発明の効果〕〔The invention's effect〕

本発明によれば非常に短時間かつ容易に高品質のルウを
調理することができる。According to the present invention, it is possible to easily cook high-quality roux in a very short time.

つまり、従来の焙煎釜を使用する方法では、ルウの加熱
に長時間を要し、また加熱中ルウが均一に加熱されるよ
うに常時撹拌操作を必要とし、上記撹拌操作を施しても
なお高品質のルウを調理することはむずかしかった。こ
れに対して本発明では、ルウの調理に二軸エクストルー
ダーを使用し、かつ処理条件を特定することにより、原
料をエクストルーダーの密閉系内で香気成分の変質、消
散等をともなわず、均一かつスムーズに処理し、良好な
風味と香りを有するルウを製造することができる。ま
た、上記の操作は本発明で特定した条件を守る限り、単
に原料を二軸エクストルーダーに流すだけで行ない得る
（原料の加熱、混練、要すれば冷却、剪断等は全て二軸
エクストルーダーで行ない得る）ので至って簡便であ
り、ルウの製造に要する時間も45秒〜25分と短くでき
る。That is, in the method using the conventional roasting kettle, it takes a long time to heat the roux, and the stirring operation is always required so that the roux is uniformly heated during the heating. Cooking high quality roux was difficult. On the other hand, in the present invention, by using a twin-screw extruder for cooking the roux, and by specifying the processing conditions, the raw material is homogeneous in the closed system of the extruder without deterioration or dissipation of aroma components. In addition, it can be smoothly processed to produce roux having a good flavor and scent. Further, the above operation can be carried out by simply flowing the raw material through a twin-screw extruder as long as the conditions specified in the present invention are maintained (heating, kneading of the raw material, cooling if necessary, shearing, etc. are all performed by the twin-screw extruder. It can be done) and it is extremely convenient, and the time required for producing roux can be shortened to 45 seconds to 25 minutes.

次に実施例により本発明を説明する。Next, the present invention will be described with reference to examples.

実施例１ 小麦粉（薄力粉）50部、牛脂20部、バター30部を二軸エ
クストルーダーのバレル内に送り、加熱温度110℃で７
分間（バレル内圧力5kg/cm2）処理してルウを得た。
尚、スクリュー回転数は40rpmであった。Example 1 50 parts of wheat flour (soft flour), 20 parts of beef tallow, and 30 parts of butter were fed into the barrel of a twin-screw extruder and heated at 110 ° C. for 7 hours.
After processing for 5 minutes (pressure in the barrel: 5 kg / cm 2 ), a roux was obtained.
The screw rotation speed was 40 rpm.

得られたルウは焦げ付きがなく良好なクリーム色を呈
し、ルウ特有の加熱風味とこくのある香りとを有し、ま
たきめが細かく滑らかな舌触りを有する高品質のもので
あった。The obtained roux had a good cream color without charring, had a heating flavor and a rich scent peculiar to roux, and was of high quality with a fine texture and a smooth texture.

実施例２ 小麦粉（中力粉）15部、パーム油30部、カレー粉10部、
その他調味原料45部を二軸エクストルーダーのバレルの
加熱部に送り、加熱温度145℃で１分20秒（（バレル内
圧力2kg/cm2）処理した。続いて原料をバレル終端の冷
却用ダイスを通して60℃まで冷却し、これを充填機ホッ
パーに送って容器に充填密封し、容器入りカレールウを
得た。スクリュー回転数は160rpmであった。Example 2 15 parts of wheat flour (medium strength flour), 30 parts of palm oil, 10 parts of curry powder,
45 parts of other seasoning ingredients were sent to the heating part of the barrel of the twin-screw extruder and treated at a heating temperature of 145 ° C for 1 minute and 20 seconds ((barrel pressure 2 kg / cm 2 ). Then, the ingredients were cooled at the end of the barrel. The mixture was cooled to 60 ° C. through a filling machine and sent to a filling machine hopper to be filled and sealed in a container to obtain a curry roux containing the container.

上記のようにして得られた容器入りカレールウを使用し
て常法により調理したカレーは、カレー特有の加熱風味
とこくのある香りとを有する非常に高品質のものであっ
た。The curry cooked by the conventional method using the container-containing curry roux obtained as described above had a very high quality having a heating flavor and a rich scent peculiar to curry.

───────────────────────────────────────────────────── フロントページの続き (72)発明者 平野 義隆 大阪府東大阪市御厨栄町１丁目５番７号 ハウス食品工業株式会社内 (72)発明者 柴原 弘一 大阪府東大阪市御厨栄町１丁目５番７号 ハウス食品工業株式会社内 (72)発明者 谷原 望 大阪府東大阪市御厨栄町１丁目５番７号 ハウス食品工業株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Yoshitaka Hirano 1-5-7 Mikitei-cho, Higashi-Osaka-shi, Osaka Prefecture House Food Industry Co., Ltd. (72) Koichi Shibahara 1-5, Mikitei-cho, Higashi-Osaka, Osaka No. 7 House Food Industry Co., Ltd. (72) Inventor Nozomi Tanihara 1-5-7 Mikitei Sakae, Higashiosaka City, Osaka Prefecture House Food Industry Co., Ltd.

Claims (7)

【特許請求の範囲】[Claims] 【請求項１】油脂及び澱粉質材料を含有する原料を、二
軸エクストルーダーにより温度60℃〜220℃で25秒〜25
分間加熱混練処理することを特徴とするルウの製造方
法。1. A raw material containing fats and oils and a starchy material is heated in a twin-screw extruder at a temperature of 60 ° C. to 220 ° C. for 25 seconds to 25 seconds.
A method for producing roux, which comprises performing heat kneading treatment for minutes. 【請求項２】原料中の油脂の含有量が８重量％以上であ
る特許請求の範囲第（１）項記載の製造方法。2. The production method according to claim 1, wherein the content of fats and oils in the raw material is 8% by weight or more. 【請求項３】原料中の澱粉質材料の含有量が５重量％以
上である特許請求の範囲第（１）項又は第（２）項記載
の製造方法。3. The production method according to claim 1 or 2, wherein the content of the starchy material in the raw material is 5% by weight or more. 【請求項４】原料を二軸エクストルーダー内で加熱処理
する際のスクリューの回転数が30rpm〜300rpmである特
許請求の範囲第（１）項記載の製造方法。4. The production method according to claim 1, wherein the rotation speed of the screw when the raw material is heat-treated in the twin-screw extruder is 30 rpm to 300 rpm. 【請求項５】二軸エクストルーダーの加熱処理部の１箇
所以上にリバーススクリューを設置した特許請求の範囲
第（１）項又は第（４）項記載の製造方法。5. The manufacturing method according to claim 1, wherein a reverse screw is installed at one or more locations in the heat treatment section of the twin-screw extruder. 【請求項６】原料を二軸エクストルーダー内で処理する
際の圧力が常圧〜50kg/cm2である特許請求の範囲第
（１）項記載の製造方法。6. The production method according to claim 1, wherein the pressure when the raw material is treated in the twin-screw extruder is atmospheric pressure to 50 kg / cm 2 . 【請求項７】二軸エクストルーダーで加熱混練処理後、
引きつづき二軸エクストルーダー内で原料を30℃〜70℃
に冷却する特許請求の範囲第（１）項記載の製造方法。7. After heat-kneading with a twin-screw extruder,
Continuously, feed the raw material in a twin-screw extruder at 30 ℃ -70 ℃.
The manufacturing method according to claim (1), wherein the manufacturing is performed in the same manner.
JP62111967A 1987-05-08 1987-05-08 Roux manufacturing method Expired - Fee Related JPH0783693B2 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
JP62111967A JPH0783693B2 (en) 1987-05-08 1987-05-08 Roux manufacturing method
GB8810605A GB2205475B (en) 1987-05-08 1988-05-05 Method for producing roux
DE3815550A DE3815550A1 (en) 1987-05-08 1988-05-06 METHOD FOR PRODUCING A FLOAT
KR1019880005269A KR900009207B1 (en) 1987-05-08 1988-05-06 Method for producing roux
FR8806136A FR2614765B1 (en) 1987-05-08 1988-05-06 PROCESS FOR MANUFACTURING A ROUX
US07/614,975 US5208062A (en) 1987-05-08 1990-11-19 Method for producing roux

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62111967A JPH0783693B2 (en) 1987-05-08 1987-05-08 Roux manufacturing method

Publications (2)

Publication Number Publication Date
JPS63276466A JPS63276466A (en) 1988-11-14
JPH0783693B2 true JPH0783693B2 (en) 1995-09-13

Family

ID=14574627

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Application Number Title Priority Date Filing Date
JP62111967A Expired - Fee Related JPH0783693B2 (en) 1987-05-08 1987-05-08 Roux manufacturing method

Country Status (5)

Country Link
JP (1) JPH0783693B2 (en)
KR (1) KR900009207B1 (en)
DE (1) DE3815550A1 (en)
FR (1) FR2614765B1 (en)
GB (1) GB2205475B (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6451067A (en) * 1987-08-24 1989-02-27 Nichirei Kk Preparation of roux
GB2221828A (en) * 1988-08-17 1990-02-21 Nestle Sa Preparation of sauce
DE3905680A1 (en) * 1989-02-24 1990-08-30 Kampffmeyer Muehlen METHOD FOR PRODUCING A STRENGTH-BASED, GRANULAR INSTANT PRODUCT
CH681194A5 (en) * 1990-12-07 1993-02-15 Nestle Sa
JP2930487B2 (en) * 1992-10-21 1999-08-03 ハウス食品株式会社 Method for producing granular food
KR101224100B1 (en) * 2009-09-10 2013-01-18 대상 주식회사 Process for producing curry in form of granules having high dispersibility

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1602733A (en) * 1968-12-30 1971-01-18 Powders consisting of a fat on a solid - support
US4126710A (en) * 1977-06-27 1978-11-21 Standard Brands Incorporated Process for preparing sauce mixes
DE3243963C1 (en) * 1982-11-27 1984-04-12 Maizena Gmbh, 2000 Hamburg Process for the production of a lump-free, hot-dispersible base product for bound sauces and soups
JPS59159757A (en) * 1983-03-01 1984-09-10 Teruo Oota Preparation of instant white sauce
FR2578153B1 (en) * 1985-03-04 1987-05-22 Clextral PROCESS AND DEVICE FOR PREPARING A SOFT PASTE FOOD PRODUCT
JPS6255048A (en) * 1985-08-12 1987-03-10 Tech Res Assoc Extru Cook Food Ind Improvement of quality of wheat flour
GB2186176A (en) * 1986-02-11 1987-08-12 Vincent Processes Limited Method of manufacture of food product

Also Published As

Publication number Publication date
JPS63276466A (en) 1988-11-14
KR900009207B1 (en) 1990-12-24
GB8810605D0 (en) 1988-06-08
FR2614765A1 (en) 1988-11-10
DE3815550A1 (en) 1988-11-17
DE3815550C2 (en) 1992-04-09
GB2205475B (en) 1991-03-06
GB2205475A (en) 1988-12-14
KR880013477A (en) 1988-12-21
FR2614765B1 (en) 1994-05-27

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