JPH09224618A - Roux composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a roux composition as a mixture of a wheat flour and an oil and fat, exhibiting a specific viscosity change, not requiring a trouble for adjusting viscosity thereof, not having a scorching or a smell of the scorching, good in feeling on passing through a gullet, excellent in color tone, flavor, shape maintenance and operating properties and useful for a white sauce, etc. SOLUTION: This roux composition is a mixture of (A) a wheat flour such as a weak flour and an enriched flour and (B) preferably 25-75wt.% oil and fat such as a rape seed oil, and exhibits the change of viscosity thereof in a range of (-)10-10% by elevating the temperature of the composition up to 60-100 deg.C at 1-4 deg.C per min rate of temperature elevation in the measurement of viscosity thereof. Further, the roux composition preferably contains 1-4% water content.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a roux composition used for white sauce, cream croquette and the like.

[0002]

2. Description of the Related Art In general, roux composition imparts appropriate viscosity and aroma to processed foods such as white sauce, white stew, cream croquettes, etc., such as flavor, throat and taste of processed foods. Holds an important key. The roux composition is obtained by heating and melting oils and fats obtained from animals and plants using various heating devices such as a flat kettle and a kneader, and further mixing wheat flour, and then the product temperature is 100 to 200.
It is manufactured by heating and roasting after adjusting the temperature to 30 ° C for 30 to 150 minutes.

[0003]

However, the conventional roux composition as described above has various problems. That is,
In the conventional roux composition, if the heating is insufficient, the odor of wheat flour remains, and if it is overheated, a burning odor is generated and the flavor is deteriorated. In addition, the roux composition was sometimes contained in the roux composition, and the roux composition had a poor color tone. When the roux composition is used as a white sauce or the like, the flavor, shape retention, and throat sensation are poor, and it takes time to adjust the viscosity, and experience and can are required. Also, when the roux composition with stable viscosity is applied to white sauce etc., the viscosity becomes stable,
Furthermore, there was no report that the workability was improved.

In view of the above situation, the present invention provides a roux composition used for various processed foods in which the color tone,
It provides a product with excellent flavor and viscosity that does not change with temperature, and when used in a white sauce, it has a good flavor, shape retention, and throat sensation. It seeks to provide something that improves.

[0005]

As a result, the present invention has been earnestly studied for the purpose of solving the problems in the above-mentioned prior art, and as a result, it has been found that the roux composition has a slight change in viscosity even at different temperatures. It has been found that a white sauce or the like can be easily processed and has a good flavor color tone. That is, the roux composition according to the present invention is a mixture of wheat flour and fats and oils, and in the measurement of viscosity, the temperature of the mixture is raised to 60 to 100 ° C., and the heating rate is 1 / min. Change in viscosity at -4 ° C is -10 to 10
% Range. In such a roux composition, a part of the starch granules contained in the roux composition is in a state of being swollen by the water in the composition and no further change occurs. When the viscosity is measured with, the change is -10 to 1 with respect to the viscosity at 60 ° C.
It becomes a very small amount of 0%. And especially preferably, it is -2 to 2
% Change in viscosity is preferred. And this roux composition can be manufactured with the following manufacturing methods. That is, the oils and fats are melted by heating, and wheat flour is further added to prepare a mixture, and the mixture is heated for 15 to 20 minutes, the product temperature is 95 to 100 ° C., and the heating is started to be 25 to 25 minutes.
It is obtained by setting the product temperature to 110 to 120 ° C. in 35 minutes. Further, the roux composition may contain 25 to 75% by weight of the oil or fat. Furthermore, 1 to moisture
Those containing 4% can also be used.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Generally, the viscosity of a roux composition is expressed by the presence of starch and fats and oils in the composition. The viscosity of the roux composition according to the present invention is measured by an amylograph or a B-type viscometer when the product temperature is raised in the range of 60 to 100 ° C. Therefore, in this viscosity measurement, if it is measured at less than 60 ° C., the viscosity becomes high and it is difficult to measure, and if it is measured at 100 ° C. or more, the roux composition becomes dry or charred, and it becomes difficult to measure the viscosity. Therefore, it is desirable that the temperature of the product temperature be within the above range. Further, in the measurement of the viscosity, when the change in the viscosity of the roux composition is out of the range of -10 to 10%, when applied to a white sauce, the color tone, the flavor, the throat, the texture and the gloss are poor, and the viscosity is low. You will get something that is not stable.
Therefore, it is desirable to set it in the above range. In the measurement of the viscosity, the rate of temperature increase indicates a temperature range in which the product temperature is increased per minute, and at this time, it can be 1 to 4 ° C. per minute. If the heating rate is out of the above range, it may be too dry or may be partly scorched. Therefore, it is desirable that the temperature rising rate be within the above range.

The roux composition according to the present invention contains 25 to 20 parts of fats and oils.
Those containing 75% by weight are preferable. That is, if the amount of the oil / fat contained is less than 25% by weight, good viscosity as a roux composition cannot be obtained, resulting in lack of smoothness. Further, when the amount of fats and oils contained exceeds 75% by weight, the viscosity of the roux composition may be lowered. Furthermore, roux compositions that deviate from these values have drawbacks such as difficulty in processing when applied to processed foods such as white sauce, white stew and cream croquette. And as a particularly preferable roux composition, a composition containing 40 to 70% by weight of fats and oils is desirable.

The oils and fats used in the present invention include linseed oil, tung oil, safflower oil, cane oil, walnut oil, poppy seed oil,
Sunflower oil, cottonseed oil, rapeseed oil, soybean oil, mustard oil, kapok oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, coconut oil,
Vegetable oils such as palm oil, palm kernel oil, cocoa butter, shea butter, borneo butterflies, and animal oils and fats such as fish oil, whale oil, beef tallow, lard, and sheep oil can be used. It is possible to use the oil, the hardened oil, and the fractionated oil. Preferably, rapeseed oil, palm oil, beef tallow, lard,
It is desirable to use corn oil, cottonseed oil, soybean oil, safflower oil, sunflower oil and the like.

The wheat flour used here is
Raw wheat flour that has not been subjected to a treatment such as heating, or wheat flour to which an enzyme, a saccharide, a stabilizer, an emulsifier or the like has been added can be used. As the flour, strong flour, semi-strong flour,
It is possible to use one kind or a combination of two or more kinds selected from medium strength flour and soft flour, and it is preferable to use soft flour. The amount of wheat flour contained in the roux composition may be 25 to 75% by weight.

The water content of the roux composition can be measured by a dry weight method or infrared rays. It is desirable that the water content at this time is 1 to 4%, preferably 1 to 3%. That is, when a processed food such as a white sauce is prepared using the roux composition, if the water content is out of the above range, the flavor, texture, and color tone are deteriorated, so the water content in the above range is preferable.

[0011]

EXAMPLES Next, examples of the roux composition of the present invention will be described. A system composition (trade name: MTI system mixer, manufactured by Tsukishima Kikai Co., Ltd.) with a heating device was used to prepare a roux composition, which was prepared as Example 1 and manufactured in a conventional flat kettle. The roux composition was shown as Comparative Example 1. The white source to which Example 1 was applied was set to Application Example 1, and the white source to which Comparative Example 1 was applied was set to Reference Example 1.

Example 1 As Example 1, a roux composition was prepared by the following method. That is, unsalted butter was heated and melted in a pan to adjust the product temperature to 60 ° C., and then the ash content was adjusted to 0.
33%, crude protein 8.1% and the same amount of soft flour 1 etc. powder were mixed and put in the system mixer, and under constant heating power, the product temperature was changed to 105 ° C in 15 minutes from the start of heating, Further, the product temperature was raised to 110 ° C. 25 minutes after the start of heating, and then the roux composition as Example 1 was obtained while maintaining the product temperature at 110 ° C. for 10 minutes.

Comparative Example 1 In Comparative Example 1, the same raw material as in Example 1 was used and the same treatment as in Example 1 was carried out to obtain a mixture of wheat flour and fats and oils. This mixture of flour and fat,
Using a conventional flat kettle (trade name: KR Mini, manufactured by Kajiwara Kogyo Co., Ltd.), the number of rotations of the mixing and stirring rod was 20.
A roux composition as Comparative Example 1 was obtained by treating with a rpm / min and a kettle temperature of 120 ° C. for 45 minutes.

Further, 100 g each of the roux composition of Example 1 and Comparative Example 1 was taken, and 600 g of milk and 0.
35 g and 3.5 g of sodium chloride were added, and the mixture was stirred with a stirrer at 600 rpm for about 5 minutes while maintaining the temperature at 60 ° C. After that, it was transferred to the above-mentioned Hiragama (product name: KR Mini Kajiwara Kogyo Co., Ltd.), and the product temperature was further raised to 100 ° C., and the mixture was boiled down with stirring until the yield reached 80%. Manufactured white sauce.

The viscosities of the roux compositions of Example 1 and Comparative Example 1 were measured by an amylograph. As conditions for measuring the amylograph, the temperature of the roux composition is 60 to 10
The temperature was raised to 0 ° C., and the heating rate at that time was 4 ° C./min. The results are shown in FIG. Also,
The roux compositions of Example 1 and Comparative Example 1 were evaluated for color tone and flavor, and the results are shown in Table 1. Furthermore, regarding the white sauce of application example 1 and reference example 1, the color tone,
Each of the throat, texture and luster was evaluated, and a more comprehensive evaluation was expressed as a comprehensive evaluation. The results are shown in Table 2. Then, with respect to this white sauce as well, the viscosity that changed during the production was measured with a B-type viscometer. The viscosity is measured at 60 ° C, 70 ° C, 80 ° C, 90 ° C, 1
The viscosity up to a yield of 80% was measured at any time by stirring while maintaining the product temperature at 00 ° C and 100 ° C. The result is shown in FIG. And these evaluation methods are 10
It was conducted by a panel of people, and a score was given for each item on a scale of 10 points, and the average value was shown. Further, the color tone was measured by a color difference meter (manufactured by Nippon Denshoku Co., Ltd.) and showed variation in every 5 lots.

[0016]

[Table 1]

[0017]

[Table 2]

As is apparent from FIG. 1, the roux composition of Example 1 had a stable viscosity. Further, as is clear from Tables 1 and 2, the roux composition of Example 1 according to the present invention had good flavor and color tone. In addition, the white sauce of Application Example 1 made from Example 1 has a good texture and luster, has a good throat, and has a stable viscosity, as shown in FIG. There was no denaturation. When producing the white sauce, fine adjustment of heating was not required, workability was improved, and experience and perception were not required. On the other hand, as is clear from FIG. 1, the roux composition of Comparative Example 1 had a non-uniform viscosity. Furthermore, the roux composition of Comparative Example 1 had poor color tone and flavor. The white sauce of Reference Example 1 using this roux composition had poor color tone, throat, texture and luster, and the viscosity was unstable as apparent from FIG. 2, and the workability was better than that of Application Example 1. It was much worse, it took experience and kang to finish it, and it was inefficient.

[0019]

EFFECTS OF THE INVENTION The roux composition according to the present invention, which is heated uniformly, has a stable viscosity without burning or burning odor, and is excellent in color tone and flavor. Furthermore, when the roux composition is used for white sauce, white stew, cream croquette, etc., the viscosity is stable and it is possible to make things with good color tone, throat, texture and luster, and further improve workability. As in the past, experience and perception are not required, and efficient production is possible.

[Brief description of drawings]

1 is a measurement result of viscosity of roux compositions of Example 1 and Comparative Example 1.

2 is a measurement result of viscosity of white sauces of Application Example 1 and Reference Example 1. FIG.

[Explanation of symbols]

 1. Example 1 2. Comparative Example 1 3. Application Example 1 4. Reference Example 1

Claims (3)

[Claims] 1. A mixture of wheat flour and fats and oils, wherein in the measurement of viscosity, the product temperature of the mixture is raised to 60 ° C. to 100 ° C., and the heating rate is set to 1 to 4 ° C. per minute. The roux composition, wherein the change in viscosity is in the range of -10 to 10%. 2. The roux composition according to claim 1, which contains 25 to 75% by weight of the fat or oil. 3. The roux composition according to claim 1, which contains 1 to 4% of water.