JPH09206035A - Roux food to be taken at low temperature - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a roux food of a liquid or pasty state, composed of gelatinized starch, etc., but no oil and fat, imparted with a specific fluidity, etc., low in calorie, having smooth meltability in the mouth, excellent in quality and freshness and capable of being taken without heat cooking at low temperatures. SOLUTION: This roux food contains gelatinized starch preferably in 1-16wt.% and/or a thickening material such as a thickening agent, a fibrous material, gelatin, a protein or gluten but other than the gelatinized starch preferably in an amount of 0.05-5wt.% but substantially no oil and fat. In the food, these materials are dispersed, or dispersed and dissolved in water, and the material is imparted with fluidity or viscosity (preferably, <=8,000cp) which is suitable for eating at 5-10 deg.C of the temperature of goods with the gelatinized starch and/or the thickening material other than the starch. Further, the roux food preferably contains a pseudo oil and fat.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a low temperature range of about 5 to 25 ° C., which is usually called refrigeration to room temperature, preferably 5 to 10 ° C.
The present invention relates to a liquid or pasty roux food such as curry or stew, which is suitable for eating at a temperature of about 0 ° C. and can be eaten as it is without being cooked, and particularly to a roux food containing substantially no fat or oil.

2. Description of the Related Art Conventional roux type foods such as curry and stew mainly use solid fat, and solid roux containing wheat flour, spices and the like is mixed and heated with water, vegetables and meat. Being cooked. Specifically, solid fat is used as fat and oil, and the solid roux produced by mixing and heating wheat flour, spices, etc., and then cooling and solidifying is heated with water, added with necessary ingredients, cooked, and eaten in a hot state. Has been done. On the other hand, a paste-like curry roux has been proposed, which is not solid roux but contains oils and fats that have fluidity at room temperature and has fluidity that can be squeezed out from a plastic container (Japanese Patent Publication No.
Similarly to the solid roux, the pasty roux is also heated with water, added with necessary ingredients and cooked, and eaten in a hot state.

As described above, the roux proposed so far requires the subsequent heating and cooking, and roux-based foods such as curry cooked with such roux are
It is premised that they are eaten in a warm state, as if they were eaten after adding water and ingredients and simmering. On the other hand, if it is possible to eat curry or stew in a different form from before, that is, it can respond appropriately to recent changes in eating habits, has a refreshing feeling, and has a summer eating It is thought that it will be new and innovative, suitable for etc. However, if a roux food such as curry obtained by cooking with a conventional solid roux is simply cooled and eaten at about 5 to 25 ° C., the mouth feels bad and the temperature is low.
At room temperature, solid fat solidifies to give a rough texture,
There is a problem that it is not suitable for eating. On the other hand, low health foods have been desired due to recent health trends.

DISCLOSURE OF THE INVENTION The present invention is 5 to 25 ° C.
An object is to provide a liquid or pasty low-calorie roux food product such as curry or stew, which is suitable for eating at a low temperature of about 5 to 10 ° C. and can be eaten as it is without being cooked. .

[0003]

DISCLOSURE OF THE INVENTION The present invention comprises a starch which is substantially free of fats and oils, and which contains pregelatinized starch and / or a thickening substance other than this, which are dispersed or dispersed and dissolved in water. , A gelatinized starch and / or other thickening substance imparts fluidity or viscosity suitable for eating at a product temperature of 5 to 10 ° C. in a low temperature range without cooking. A liquid or pasty roux food for eating.

BEST MODE FOR CARRYING OUT THE INVENTION The roux food targeted by the present invention is
A pre-prepared food that does not substantially contain fats and oils, contains pregelatinized starch and / or other thickening substances, and disperses or disperses and dissolves these in water, such as curry, stew and sauce. Examples thereof include soups, soups and the like. The dispersion includes emulsification. In the present invention,
Substantially free of fats and oils means that fats and oils are not positively added, and the presence of a small amount of fats and oils derived from spices, for example, 1.5 wt% (hereinafter abbreviated as%). It does not exclude. In the present invention, for example, pseudo fats and oils prepared with modified starch, pectin and the like can be used.

The pregelatinized starch used in the present invention includes not only the pregelatinized starch itself but also the pregelatinized starch in the starch-containing material. Of these, pregelatinized wheat starch and / or pregelatinized modified starch are preferable. As the pregelatinized modified starch, cross-linked starch, acid-treated starch, heat-treated starch, oxidized starch, esterified starch, etherified starch and the like are preferable for achieving stable viscosity and smoothness in a low temperature range. In addition, it is preferable to use roasted one in order to gelatinize the starch in the wheat flour, because the roux can have a roasting flavor. Examples of the thickening substance used in the present invention include thickeners other than starch, fibrous substances, proteins and the like, and these can be used alone or in an appropriate combination. In particular,
Examples thereof include gum substances such as gum arabic, xanthan gum, guar gum, carcast bean gum, milk protein (milk casein), gelatin, gluten, pectin and dextrin. The content of pregelatinized starch and / or thickening substances other than this in roux food can be arbitrary, but the former is 1
-16% is preferable, and 2-8 is more preferable.
%, The latter is preferably 0.01 to 5%, and more preferably 0.05 to 3%. With these, a smooth and pleasant mouthfeel is achieved. In the present invention, spices depending on the target roux food, such as curry or stew, can be used. Although the amount of the spice in the roux food of the present invention can be set arbitrarily, it is preferably 10% or less, and more preferably 5% or less in order to improve dispersibility and flavor. In the case of curry, 0.2% or more, and preferably 0.4% or more, within the above range, is good for flavor.

In the present invention, in addition to the above components, emulsifiers, antioxidants, various other seasoning raw materials, ingredients such as meats, seafood, vegetables and fruits can be contained. At this time, the emulsifier is added in an amount of 0.01 to achieve the desired physical properties of the roux food.
It is preferable to use 1 to 1%, and it is preferable to use 0.01 to 0.2% of the antioxidant in order to prevent the oxidation of fats and oils. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, lecithin and propylene glycol fatty acid ester, and examples of the antioxidant include tocopherol, ascorbic acid, spice extract and the like. When liquid raw materials such as vegetable and fruit juices and various extracts are used, an emulsifier can be used to enhance the dispersibility of these ingredients with other raw materials, and to prepare a roux food having smooth physical properties. The base of the roux food of the present invention is water, and it can be used as a base by adding water to the above-mentioned raw materials, but it is also possible to use water derived from liquid raw materials such as vegetables, fruit juice and various extracts. it can. In the present invention, the above-mentioned components are dispersed or dispersed and dissolved in water, and the product temperature of 5 to 5 is obtained depending on the gelatinized starch and / or other thickening substance.
It is in a form that imparts fluidity or viscosity suitable for eating at 10 ° C. Specifically, the type and amount of the pregelatinized starch and / or thickening substance to be used are appropriately adjusted in relation to other raw materials. At this time, when the homogenizing treatment is used together, a roux food having a smooth texture even when eaten at a low temperature is obtained. In particular, it is preferable to make water-insoluble components such as spices finer so that the particle diameter is 1000 μm or less, more preferably 500 μm or less, and further preferably 100 μm or less.

[0006] The roux food of the present invention can be easily prepared by a conventional method, and it is smooth and has a smooth mouth feel without a feeling of roughness on the tongue during eating. The roux food of the present invention preferably has a viscosity of 8,000 cp or less at a product temperature of 5 to 10 ° C, more preferably a viscosity of 5,000 cp or less at a product temperature of 5 to 10 ° C, and further preferably a product temperature of 5 to 10 ° C. Has a viscosity of 2000 cp or less. A liquid roux food having a viscosity of 800 cp or less at a product temperature of 5 to 10 ° C. is also preferable. By adjusting to the above viscosity range, the mouthfeel and flavor are improved even when the viscosity changes during eating, and in particular, the texture of a relatively low viscosity and body feeling, a new form of roux food, In particular, it becomes suitable as a curry or stew to be eaten by cooling (the above roux foods). On the other hand, when the viscosity is less than 800 cp, it becomes a low-viscosity, smooth and fluid state, and a completely new liquid curry or stew which has a refreshing feeling and can be eaten by cooling (the above roux food) is obtained. The viscosity can be easily measured with a B-type viscometer or the like.

When the liquid or pasty roux food of the present invention is put in various containers, particularly containers such as flexible tubes and bags, the roux is cooked in a refrigerator or the like and then rouxed into cooked rice or the like. It is preferable because it can be hung and easily eaten. Also, the roux food in a container can be made into a chilled product. The liquid or pasty roux food of the present invention is cooled at the time of eating, without being cooked, in a refrigerator or the like (in a cooling state of about 5 to 10 ° C. which is usually called refrigeration), taken out from the refrigerator or the like, rice, Vegetables,
Eat at low or normal temperature over potatoes and various noodles. At this time, the cooled roux food may be eaten alone or may be eaten by combining it with warm cooked rice, vegetables and the like. Further, the food may be cooled to a temperature range lower than the refrigeration temperature range (a temperature range in which the temperature does not freeze) or a higher temperature range. The roux food of the present invention is characterized in that it is not heat-treated at the time of eating, and it goes without saying that heat-treatment can be appropriately performed in the production process. Furthermore, the present invention provides a roux food base for preparing a roux food for eating in the above low temperature range. The above-mentioned base material is a base material for preparing the roux food of the present invention by heating (adding ingredients such as meat and vegetables) as needed without adding water to it (heating cooking). The roux prepared by is cooled and eaten).

The above-mentioned base material is usually prepared in the form of solid, powder, granules, flakes, paste, liquid, etc. by mixing and dispersing appropriate raw materials such as wheat flour and spices, heating and cooling. Of course, when a commercial product is used, it is needless to say that an appropriate treatment for imparting preservability can be performed.
When the food base material is in the form of paste or liquid, water or ingredients may be added thereto and mixed, and if necessary, cooked to prepare the roux food very easily. The raw material composition, manufacturing method, and the like of the above-mentioned base material are configured so that the roux food can achieve the above-mentioned constitution and performance by an appropriate cooking operation. In addition, it is preferable to put the paste or liquid base material in a flexible tube-shaped or bag-shaped container so that the roux food can be prepared by easily extruding from the container by an operation such as extrusion. In the above-mentioned invention of the present invention, the content of raw materials and the viscosity of roux food refer to roux food excluding ingredients.

[0009]

EFFECTS OF THE INVENTION According to the present invention, it is possible to provide a novel eating form in which roux foods such as curry, which were conventionally eaten in a warm state, are cooled and eaten. In addition, if the roux food of the present invention contains eggplant, pumpkin, summer vegetables such as tomatoes, beans, etc., it is possible to provide a menu with a refreshing feeling suitable for eating in the summer (in this case, if potatoes are not included, it will be further refreshed. I feel better). Further, since the roux food of the present invention contains substantially no fat or oil, it has a low calorie and can be widely used as healthy food. Next, the present invention will be described by way of examples. In addition, the viscosity in each example is measured by a B type viscometer (R100 type viscometer, manufactured by Toki Sangyo Co., Ltd.).

【Example】

Example 1: Curry 20 parts by weight of gelatinized wheat flour (hereinafter abbreviated as "part"), 5 parts of curry powder, 0.1 part of spices, 10 parts of salt, 10 parts of sugar and 700 parts of water were heated at about 195 ° C for 30 minutes. After mixing, 150 parts of chicken, 100 parts of onion, 50 parts of eggplant, 80 parts of pepper and 100 parts of tomato were added as ingredients, and further heated to prepare curry. The above curry (excluding ingredients) has a viscosity of about 3800 cp at a product temperature of 5 ° C and a viscosity of about 34 at 10 ° C.
At 00 cp, wheat flour pregelatinized in the above temperature range (starch content approx.
2.5%) and other raw materials uniformly dispersed (particle size of spices of about 100 to 300 μ). The curry was cooled to room temperature, put in a refrigerator and cooled to about 5 ° C. When curry (product temperature about 10 ° C) from the refrigerator was hung on rice cooked in the same manner as conventional curry, it had a smooth viscosity and mouthfeel, and the flavors such as spices were sufficiently brewed. Was of high quality. In addition, the texture and flavor of summer vegetables were utilized to give a refreshing feeling (especially suitable for summer eating).

Example 2: Carrelou base material 15 parts modified starch (Matsunoline MWH, manufactured by Matsutani Chemical Co., Ltd.),
Xanthan gum 0.5 part, polyglycerin fatty acid ester
0.1 part, enzyme-treated lecithin 0.2 part, curry powder 5 parts, spice 5 parts, salt 10 parts, sugar 10 parts and water 50 parts were scraped and mixed with a heat exchanger at about 85 ° C for about 10 minutes. Then, it was passed through a homogenizer to obtain a curry roux base material. The above base material was cooled, and 100 g was filled and sealed in a polyethylene flexible tube container to manufacture a curry roux base material containing the tube container.
The roux substrate could be easily extruded from the tube container.

Example 3: Curry 60 parts of the roux base material of Example 2 with 400 parts of water and Example 1
Curry was prepared by adding ingredients similar to the above and heating. The above curry (excluding ingredients) has a viscosity of about 230 at a product temperature of 5 ° C.
0 cp, viscosity of about 1900 cp at 10 ℃, wheat flour gelatinized in the above temperature range (starch content about 1.7%), xanthan gum (content about 0.08%) and other raw materials uniformly dispersed form (of spices The particle size was about 100 μm or less). When the above curry was eaten in the same manner as in Example 1, it was of a high quality having a very smooth viscosity and a smooth mouthfeel.

Example 4 Curry A curry was prepared in the same manner as in Example 3 except that 600 parts of water was added to the roux base material of Example 2. The above curry (excluding ingredients) has a viscosity of about 600 cp at a product temperature of 5 ° C and 10 ° C.
At a viscosity of about 500 cp and wheat gelatinized in the above temperature range (starch content about 1.2%), xanthan gum (content about 0.1%).
(05%) and other raw materials were uniformly dispersed (particle size of spices of about 100 μ or less). When the curry was taken out from the refrigerator and hung on a vegetable salad in the same manner as in Example 1, the curry was a high-quality one having a low viscosity and a very smooth mouthfeel, and a novel salad eating form was provided.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hiroko Higashi 1-5-7 Mikitei-cho, Higashi-Osaka City, Osaka Prefecture House Foods Co., Ltd.

Claims (11)

[Claims] 1. A substantially alpha-free starch and / or a gelatinized starch and / or a thickening substance other than this, which are dispersed or dispersed and dissolved in water to obtain a gelatinized starch and / or A liquid or paste for eating in a low temperature range without cooking, characterized by having a viscosity or a viscosity suitable for eating at a product temperature of 5 to 10 ° C. Roux food. 2. The viscosity at a product temperature of 5 to 10 ° C. is 8000.
The roux foodstuff according to claim 1, which has a cp or less. 3. The viscosity at a product temperature of 5 to 10 ° C. is 5000.
The roux foodstuff according to claim 1, which has a cp or less. 4. The viscosity at a product temperature of 5 to 10 ° C. is 2000.
The roux foodstuff according to claim 1, which has a cp or less. 5. The viscosity at a product temperature of 5 to 10 ° C. is 800 c.
The roux food according to claim 1, which has a p or less. 6. The pregelatinized starch is pregelatinized wheat starch and / or alpha.
The roux foodstuff according to claim 1, which is a modified starch. 7. The roux food product according to claim 1, wherein the content of pregelatinized starch is 1 to 16% by weight. 8. The roux food according to claim 1, wherein the thickening substance is a thickening agent, fiber, gelatin, protein or gluten. 9. The content of thickening substance is 0.01 to 5% by weight.
The roux foodstuff according to claim 1 which is. 10. The roux food product according to claim 1, which contains artificial fats and oils. 11. A roux food base material for preparing the roux food product according to claim 1.