JPH09294569A - Wheat flour roux and production of roux using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a wheat flour roux and a roux such as a curry or stew using the wheat flour roux. SOLUTION: This method for producing a wheat flour roux comprises the following constitution: (1) gradually increasing the material temperature of a raw material until 100-135 deg.C attains and carrying out mixing and roasting treatments, (2) initially using oils and fats at the beginning of the roasting treatment, (3) using wheat flour in an optional period of roasting treatment, (4) using a flavor raw material to at least the middle of the roasting treatment or using a spice at the end or using both, etc. The method for producing a roux such as a curry or stew comprises adding a flavor raw material, a spice, etc., as necessary, to the resultant wheat flour roux and heat-treating the prepared mixture. The resultant high-quality wheat flour roux is capable of strongly emitting fragrance and imparting a unique flavor to the curry, etc., and a high- quality roux such as a curry or a stew good in flavor can simply be produced by using the prepared wheat flour roux.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention has a strong fragrance,
A method for producing a flour roux capable of imparting a unique flavor to curry and the like, and a method for producing a good curry roux etc. using the flour roux, more specifically, the present invention is a flour roux. In manufacturing,
A method of manufacturing a new flour roux capable of simplifying the heat treatment operation that has been made unavoidable by the skill and capable of obtaining the full-scale flavor of the flour roux,
The present invention also relates to a method for producing roux, which makes it possible to produce roux such as curry and stew with a good flavor using the flour roux.

[0002]

2. Description of the Related Art Conventionally, when producing roux such as curry roux, the fats and oils are melted and wheat flour is added to this to allow the flours to absorb the fats and oils sufficiently, followed by roasting to make the flour roux and further curry. The usual method was to add powder and the like and mix by heating. The flour roux obtained by the roasting treatment is
It has a unique flavor of roasted fats and oils and wheat flour, and is an extremely important factor (base material) for obtaining roux such as curry roux having a good flavor. Generally, in order to obtain the preferable flavor of the above flour roux, it is necessary to perform roasting treatment at 100 ° C. or higher. In this case, if the roasting degree is low, the desired flavor cannot be obtained, but if roasting is excessive, Since there are problems such as burning and bitterness caused by overheating the flour,
The heat treatment of flour roux had to be done carefully. Thus, the production of high-quality wheat flour roux requires skill, and since a special operation in the heat treatment was inevitable, in the production of wheat flour roux, with the above problems as much as possible It has been desired to provide a new method capable of easily producing a high-quality flour roux having a good flavor.

[0003]

DISCLOSURE OF THE INVENTION In view of the above situation, the present invention makes it possible to easily produce high-quality flour roux which has a strong scent and can impart a unique flavor to curry and the like. It is an object of the present invention to provide a new method for producing roux and a method for producing roux such as curry and stew having a good flavor.

The present inventors have conducted extensive studies to achieve the above object, and as a result, when producing flour roux,
Along with specifying the conditions of roasting treatment, in addition to the oil and fat which are the main raw materials, and flavoring materials such as curry powder and / or spices such as pepper, and under the conditions of the roasting treatment, oils and fats, flour and flavoring materials The present invention is completed by finding out that the flour roux of desired quality can be obtained by specifying the addition time of the spice and the roux such as curry and stew having good flavor can be produced using the flour roux. Came to.

[0005]

According to a first aspect of the present invention, there is provided:
The following constitutions: (1) The raw material is mixed and roasted by gradually increasing the product temperature until it reaches 100 ° C to 135 ° C, (2) fats and oils are used at the beginning of the roasting treatment, (3) the roasting Wheat flour is used at any time of the treatment, and (4) a flavor raw material is used by at least the middle stage of the roasting treatment, a spice is used at the final stage, or both are performed together. A method for producing roux. Further, the second aspect of the present invention
Of the following configuration: (1) The raw material is 120 ° C to 190 ° C.
Mixing and roasting by gradually increasing the product temperature until
(2) Oil and fat are used at the beginning of the roasting treatment, (3) Wheat flour is used after the middle stage of the roasting treatment, (4) Flavor raw materials are used by at least the middle stage of the roasting treatment, or spices at the end. Or a combination of both is used to produce a flour roux. In the present invention, the flavor raw material is one or more selected from curry powder, onion, garlic, ginger, and peanut butter, and the method for producing the above-mentioned flour roux, the spice is selected from pepper, pepper, and coriander. The above-mentioned method for producing flour roux which is more than that is a desirable embodiment. Further, a third aspect of the present invention is
A method for producing a roux such as curry or stew, which comprises adding a flavoring material, a spice, or the like to the flour roux obtained in each of the above aspects, and heat-treating the roux.

[0006]

Next, the present invention will be described in more detail. The wheat flour roux referred to in the present invention is a base material for roux such as curry and stew obtained by roasting the main raw material oil and fat and wheat flour. In addition, curry, roux such as stew, and the like, is produced by adding the flavor raw material and the like to the above flour roux and heating and mixing, and if necessary, water and various ingredients are added and cooked in a solid state. , Powder, paste, liquid, and the like.

In the present invention, in the production of the above-mentioned wheat flour roux, it is particularly important to specify the roasting treatment conditions, use the flavor raw material and the spice, and also specify the addition timing of the oil / fat, the flour, the flavor raw material and the spice. is there. That is, in the first aspect of the present invention, the raw material is 100 ° C. to 135 ° C., preferably 11 ° C.
Mixing and roasting is performed by gradually increasing the product temperature until it reaches 0 ° C to 125 ° C. Under the above conditions, the flavor of the raw materials used should be fully extracted and fused during roasting, and wheat flour should be used at any time (for example, from the beginning of roasting) to prevent the occurrence of bitterness, etc., and to take a predetermined period of time. Therefore, the flavor can be fully brought out. If the reached product temperature exceeds the above range, the above-mentioned bitterness and the like are likely to occur, while if it is less than this range, the desired flour roux flavor cannot be obtained. In addition, the roasting treatment may be performed in a state in which the initial water content of the raw material is less than 10% and the oil content is less than 50%, and the powder is roasted to bring out the flavor of the raw material and obtain high-quality flour roux. Desirable above. The roasting treatment can be carried out using an ordinary roasting pot or the like, and it usually takes 20 to 90 minutes to heat up to the reached product temperature, and the product temperature may be maintained for about 1 to 15 minutes. This also applies to the second aspect of the present invention. In the present invention, the initial stage of the roasting treatment means a period corresponding to approximately one fourth of the initial roasting treatment time including the holding time, and the final stage corresponds to the last quarter. The middle term is between these.

In the first aspect of the present invention, fats and oils are used at the beginning of the roasting process. A unique roasted flavor can be obtained by sequentially adding other ingredients to the heated oil and fat and roasting it. The flour can then be used at any time.
That is, since the roasting conditions can avoid the occurrence of bitterness caused by wheat flour, the roasted flavor can be sufficiently brought out in addition to the initial roasting. From the above points, it is desirable to add the wheat flour at the beginning or the beginning of roasting. As the wheat flour, it is desirable to use one that has been dried to a water content of 8% or less by hot air drying or the like, in order to obtain curry roux or the like having a viscosity property that is easy to process. The amounts of oil and fat and wheat flour may be added according to a conventional method, and are not particularly limited.

In the present invention, the flavor raw material is used by at least the middle stage of the roasting process. That is, by roasting the flavor raw material together with the above-mentioned main raw material, the flavor of the flavor raw material can be fused with the roasted flavor of the main raw material to obtain flour roux having a unique strong flavor. From the above points, it is desirable to add the flavor raw material at the beginning or the beginning of roasting. 1 selected from curry powder, onion, garlic, ginger and peanut butter
It is particularly preferable to use more than that in order to obtain the flour roux having the above-mentioned unique flavor. The flavor raw material is 0.4 to 45% by weight (hereinafter abbreviated as%) in flour roux,
It is preferable to add 10 to 38%. As a result, the above-mentioned effects are preferably obtained, and if the addition amount is less than this range, the same effect is weakened, and if it exceeds the range, the flavor tends to be too strong. The curry powder is so-called curry powder, and is a combination of spices such as turmeric, cumin, nutmeg, and coriander, which are a combination of several types to several tens depending on the taste, and are particularly limited. Not a thing.

In the present invention, a spice is used in the final stage of the roasting treatment instead of or in addition to the addition of the flavor raw material. By roasting the spices for a short period of time at high temperature, the spices are drawn straight without being volatilized, and the spices are fused with the spices of other ingredients to obtain flour roux with a unique strong spice. As the spice, it is most desirable to use one or more selected from pepper, pepper and coriander in order to obtain the above-mentioned flavor improving effect. The spices may be added to wheat flour roux in an amount of 0.1 to 5%, preferably 0.3 to 2%, for the same reason. In addition, it is also possible to modify the above-mentioned first aspect to perform the roasting treatment at a temperature higher than 135 ° C. and lower than 190 ° C., preferably 145 to 160 ° C. In this case, while the bitterness of wheat flour is generated to some extent, for example,
The flour added from the beginning is sufficiently roasted to have a strong roasting flavor, and the spices added at the end have a sharp flavor at high temperature, so that a flour flour with a unique flavor is obtained. And when producing roux such as curry and stew, the flour roux obtained in the first aspect and / or the flour roux 70 obtained in the second aspect is used as the flour roux.
By using 95% in combination with 5 to 30% of the above flour roux, it becomes possible to bring out the unique roasting flavor to the roux.

Next, in the second embodiment of the present invention, the raw material is 1
Mixing and roasting treatment is performed by gradually increasing the product temperature until the temperature reaches 20 ° C to 190 ° C, preferably 125 ° C to 160 ° C. Depending on the conditions of the above high temperature range, strong flavors such as flavor raw materials and spices are extracted, and the powdery odor of wheat flour added after the middle period is eliminated and the flavor is sufficiently extracted in a short time (for a short time), and the bitterness due to wheat flour It is possible to prevent such occurrence. If the reached product temperature exceeds the above range, the above-mentioned bitterness and the like are likely to occur, while if it is less than this range, the above action cannot be sufficiently obtained.

In the second aspect of the present invention, the fats and oils, the flavor raw materials and the spices may be used in the same manner as in the above-mentioned first aspect, but especially wheat flour needs to be used after the middle stage of the roasting process. As described above, the second aspect of the present invention is intended to obtain a strong flavor of the raw material by heating to a high temperature range, and in this case, when wheat flour is added from the beginning, its bitterness due to high temperature and long time roasting, etc. Occurs remarkably. Therefore, by using it after the middle stage of roasting, this is avoided, and the roasted flavor of wheat flour can be extracted in a short time at high temperature. In the second aspect of the present invention, each raw material and its addition amount are the same as those in the first embodiment.
It is the same as the embodiment.

A third aspect of the present invention relates to a method for producing roux such as curry and stew using the flour roux obtained in the above-mentioned aspect. That is, to the flour roux obtained in the first aspect and / or the flour roux obtained in the second aspect, further, for example, fats and oils, spices, curry powder, salt, sugar, milk powder, meat extract, etc. Add seasonings, flour, etc. and heat and mix at about 70-110 ° C, then 60
After cooling to around ℃, fill the container, put it in a freezer, etc. to solidify and cool it, and then package it into a product. in short,
Using the flour roux obtained in the above-mentioned mode, roux such as curry or stew may be produced by a conventional method.

[0014]

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example 1 (First mode) 40 parts by weight of fats and oils (het) (hereinafter abbreviated as "part"), 30 parts of wheat flour, 15 parts of curry powder, 5 parts of onion powder and 10 parts of peanut butter were put into an oblique cooker. After 60 minutes of mixing and roasting, the product temperature is 124
When the temperature reached ℃, the heating was stopped and the mixture was cooled to produce flour roux. This flour roux had a deep and strong flavor. It should be noted that wheat flour has a moisture content of 8 when dried with hot air.
The one dried up to 100% was used.

Example 2 (First mode) 44 parts of fats and oils (het) and 55 parts of the same dry wheat flour as in Example 1 were put into an oblique cooker and mixed and roasted. After 50 minutes, the raw material temperature was changed. When the temperature reached 120 ° C, add 1 part of pepper and roast for 10 minutes to obtain a product temperature of 12
When the temperature reached 5 ° C, the heating was stopped and the mixture was cooled to produce flour roux. This flour roux had a strong spicy straight flavor.

Example 3 (Second Embodiment) 40 parts of fats and oils (hets) and 40 parts of curry powder were put into an oblique cooker, mixed and roasted, and 4
Example 1 when the temperature of the raw material reached 140 ° C. after 5 minutes
20 parts of the same dry wheat flour was added and roasted for 25 minutes, and when the product temperature reached 120 ° C., heating was stopped and cooled to produce wheat flour roux. This flour roux had a deep and strong flavor.

Example 4 (Second Embodiment) 40 parts of fats and oils (hets) and 35 parts of curry powder were put into an oblique cooker, mixed and roasted, and 4
Example 1 when the raw material temperature reached 135 ° C. after 0 minutes
Add 24 parts of the same dry flour and 1 part of pepper, and add 15 more
When the product temperature was 115 ° C. after the partial roasting treatment, heating was stopped and the product was cooled to produce flour roux. This flour roux had a strong spicy straight flavor.

Example 5 (Third Mode) A flour obtained by mixing the flour roux obtained in Example 1 with 18 parts of oil and fat (head), 10 parts of salt, 10 parts of sugar, 8 parts of corn starch and 1.5 parts of amino acid. The body raw material and 6 parts of the water-based raw material were added, and the mixture was heated and stirred again and heated to about 106 ° C. over about 40 minutes to produce curry roux.
The corn starch used was dried with hot air to a water content of 4%. During the heating and stirring, the curry roux had an appropriate viscosity that facilitates stirring.
Using the above-mentioned curry roux (solid roux), by a conventional method,
The curry cooked with water and ingredients was of high quality with a deep and strong flavor. Further, when curry roux was produced in the same manner using the flour roux obtained in Examples 3 and 4, high quality products having excellent flavor were obtained.

Example 6 (Third aspect) 20 parts of fats and oils (heads), 6 parts of salt, 7 parts of sugar and 1 part of whole milk powder were added to the flour roux obtained in Example 2.
Add 0 parts and stir again with heating, about 75 minutes over about 75
It was heated to 0 ° C. to produce a stew. The stew cooked with water and ingredients using the above-mentioned stew roux (solid roux) by a conventional method was of high quality having a spicy, deep and strong flavor. Further, the above solid roux had good storability at room temperature.

[0020]

INDUSTRIAL APPLICABILITY As described in detail above, the present invention specifies the conditions for roasting treatment when producing wheat flour roux, and, in addition to the main raw materials such as fats and oils, flour raw materials such as curry powder. And / or spices such as pepper are used, and the desired high-quality flour roux is obtained by specifying the time of addition of fats and oils, flour, flavor raw materials and spices under such roasting processing conditions. According to the present invention, a high-quality flour roux having a strong fragrance and capable of imparting a unique flavor to curry etc. can be obtained, and using this, high-quality curry with good flavor, roux such as stew, etc. can be easily produced. be able to. In addition, when spices, curry powder, etc. are added to wheat flour roux and heat treatment is performed at less than 100 ° C. to produce roux, fats and oils are decomposed by the enzymatic reaction of lipase contained in spices, curry powder, etc. There is a problem that storage stability is impaired. However, according to the present invention, spices, curry powder and the like are added to wheat flour roux to deactivate lipase by roasting treatment under the above conditions, and to produce roux having good flavor and excellent preservability. Is possible.

Claims (5)

[Claims] 1. The following constitutions: (1) The raw material is mixed and roasted by gradually increasing the temperature of the product until it reaches 100 ° C. to 135 ° C. (2) Oil and fat are used at the beginning of the roasting treatment ( 3) including using wheat flour at any time during the roasting treatment, (4) using a flavor raw material by at least the middle stage of the roasting treatment, using a spice at the final stage, or performing both in combination. A method for producing flour roux characterized by: 2. The following constitution: (1) The raw material is mixed and roasted by gradually increasing the temperature of the product until it reaches 120 ° C. to 190 ° C. (2) Oils and fats are used at the beginning of the roasting treatment ( 3) using wheat flour after the middle stage of the roasting treatment, (4) using a flavor raw material by at least the middle stage of the roasting treatment, using a spice at the final stage, or performing both in combination. A method for producing flour roux characterized by the above. 3. A flavor raw material is curry powder, onion,
The method for producing wheat flour roux according to claim 1 or 2, which is one or more selected from garlic, ginger, and peanut butter. 4. The method according to claim 1, wherein the spice is one or more selected from pepper, pepper and coriander.
A method for producing the flour roux described. 5. Curry characterized by adding a flavoring material, a spice, etc. to the wheat flour roux obtained by the method for producing wheat flour roux according to claim 1 and / or 2 if necessary, and then performing heat treatment. , A method of manufacturing roux such as stew.