JPH1057022A - Roux, its production and roux-based food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain roux having smooth and characteristic viscosity and capable of cooking curry, stew, etc., excellent in palatability, texture and quality by including a prescribed amount of a ground material of vegetable or fruit, vegetable fiber, etc. SOLUTION: This roux contains >=2wt.% one or more foods selected from a ground material of vegetable such as carrot and fruit such as mango, vegetable fiber and cellulose (preferably having 100-200μm average grain) and further preferably <=10wt.% oil and fat such as cow fat and <=5wt.% starch. Furthermore, the roux for adding water and carrying out heat cooking is obtained by carrying out heat treatment of one or more foods selected from at least ground material of vegetable and fruit, vegetable fiber and cellulose and taste raw material at <100 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roux which is a material for heating and cooking a roux-type food such as curry and stew, a method for producing the same, and a cooked roux-type food.

[0002]

2. Description of the Related Art It has been proposed to provide a pasty roux or the like in place of a conventional instant solid curry roux.
A fat and oil having fluidity at 40 ° C., substantially non-gelatinized starch, curry powder, spices, seasonings and the like as a main component, a fat and oil dispersed phase, and a water-based paste curry roe comprising a continuous phase have been proposed. I have. This roux is based on the dispersed phase /
Starch, curry powder, spices and the like dispersed in the structure composed of the continuous phase form a network structure, thereby securing fluidity and preventing sedimentation and separation of the curry powder and the like (fifth embodiment).
Field). In other words, a paste-like state is achieved by non-gelatinized starch or the like which has been appropriately water-absorbed and swollen in the oil / fat dispersed phase and the aqueous continuous phase.

[0003] The invention described in Japanese Patent Publication No. 63-3585 is directed to a conventional curry roe mainly composed of fats and oils, starch, curry powder and the like, and is intended to improve the physical properties thereof. Foods cooked with conventional roux containing relatively high amounts of starch have a high viscosity and heavy texture and do not become viscous unless boiled for a relatively long time. Therefore, there has been a demand for a roux having a new texture quality and cooking suitability. Heretofore, no proposal has been made for a technique for improving the physical properties, flavor, and cooking suitability of roux by changing the fundamental composition of the main component.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a roux for cooking curry and stew having a new texture. It is another object of the present invention to provide a method for producing the same and a new cooked luu-based food.

As a result of the earnest study of the present inventors, as a material for imparting viscosity, instead of fats and oils, starch and the like contained in roux, a large amount of grinded vegetables and fruits have been included, and thus foodstuffs have become viscous. With a roux configured to give
It has been found that the intended purpose is achieved. That is, the food cooked by the roux has a smooth peculiar viscosity and mouthfeel, and this viscosity is achieved by cooking in a short time, and is maintained even when the food temperature drops. In addition, it is excellent in health (including low fat content) including vegetables and fruits, and furthermore, derived from vegetables and fruits, the color tone of cooked luu-based foods is completely changed and the palatability is also excellent.

[0006]

That is, the present invention has been made based on the above-mentioned new findings, and contains at least 2% by weight of at least one selected from vegetables, fruit grinds, dietary fiber and cellulose. And a roux for adding water and cooking.

[0007] Further, the above-mentioned luu is characterized in that at least one or more selected from vegetables, fruit grinds, dietary fiber and cellulose and a flavor raw material are used and the raw material is heated at a temperature not exceeding 100 ° C. Manufacturing method. Further, there is provided a luu-based food which is heated and cooked by adding water to the above-mentioned luu, adding ingredients as needed. Further, the present invention provides a cooked luu-based food containing 0.5% by weight or more of at least one selected from milled vegetables, fruits, dietary fiber and cellulose.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, "ru" means
If necessary, add ingredients such as raw meat and vegetables, boiled meat and vegetables, or add water and cook by boiling and so on. is there. “Ruu-based food” refers to cooked foods including those cooked from the roux. These foods may include ingredients such as meat and vegetables that have been cooked in advance.

[0009] The roux of the present invention may be used for cooking any food, but when cooked, the sauce portion becomes viscous and becomes entangled with the food, and the flavors such as spices are fused. It is desirably for cooking food in a form, particularly desirably for cooking foods such as curries, stews, sauces, soups and the like. That is, in these foods, it is originally demanded that the flour or the like be made viscous by heating and cooking, and the roux of the present invention suitably achieves the same or more novel physical properties.

[0010] As a raw material of ground vegetables and fruits,
There is no limitation on the type, as vegetables, root vegetables such as carrot, radish, potato, sweet potato, spinach, komatsuna,
Kale, cabbage, lettuce and other leafy vegetables, pumpkin, eggplant, cucumber, tomato, peppers and other fruit and vegetables, onions and asparagus and other stems, bulbous vegetables and green peas, and other beans, as fruits, mango, apple, orange , Kiwi, banana and the like. Vegetables and fruits may be raw or heated, but the former is preferred for characterizing the flavor of vegetables and the like, and the latter is preferred only for imparting viscosity. Ginseng, onion, apple, etc., which give a smooth viscosity and mouthfeel peculiar to roux-based foods, and ginseng, spinach, pumpkin, etc. Are respectively desirable. Dietary fiber or cellulose derived from or prepared from vegetables, fruits, or the like can be used in combination with or separately from the above-mentioned ground products.

The ground material, dietary fiber, and cellulose can be prepared by grinding (including straining) and prepared by any method, and particularly those having a particle size of about 500 μm or less, preferably about 300 μm or less, for example, having an average particle size of about 100 to 200 μm. However, it is desirable for obtaining a smooth viscosity and a mouthfeel peculiar to the luu-based food. At least one selected from milled material, dietary fiber and cellulose,
The food contains 2% by weight (hereinafter abbreviated as%) or more, preferably 5 to 20%, more preferably 5 to 10% as a solid content excluding water. As a result, novel physical properties and texture quality having a smooth viscosity and mouthfeel peculiar to food can be achieved by heating for a relatively short time (for example, 1 to 5 minutes). If the content of the ground material is less than 2%, the above effect is insufficient and the viscosity tends to be heavy. In addition, in this specification, the amount of the grinded material all represents a solid content.

The fats and oils are not particularly limited, but include fats and oils having a melting point of 5 ° C. or less, preferably -10 ° C. or less. Of these, vegetable oils and fats are preferably used. Specifically, it is preferable to use vegetable oils such as palm oil, cottonseed oil, soybean oil, and corn oil. By using the above fats and oils,
It can impart fluidity to luw, improve solubility and dispersibility when cooked with water, and impart good flavor to foods. In addition, you may use beef tallow, lard, butter, margarine, etc. together. Fats and oils can also be used in the form of the following spice extract oils.

The amount of fats and oils is suitably 10% or less, preferably 1 to 3%, more preferably 1 to 2% in order to obtain a low-fat, salaried food. Fats and oils can be added without addition, and in this case, the refreshing flavored food can be achieved.

The starch-based raw material can be used without any particular limitation, and includes various types of starch and wheat flour. Examples of the various starches include natural starches of various origins (such as potato, flour, and corn), those obtained by pregelatinizing the same, and processed starches. Here, examples of the processed starch include crosslinked starch, acid-treated starch, heat-treated starch, oxidized starch, esterified starch, and etherified starch. Heat-treated flour may be used as the flour. The starch contained in the starch-based raw material can be used whether or not it is pregelatinized. However, even if partially pregelatinized starch is used, appropriate viscosity can be obtained in the roux.

The amount of the starch-based raw material is arbitrary, but the starch content is preferably 5% or less, more preferably 3% or less, even more preferably 1% or less. If the amount of the starch-based raw material exceeds 5%, the viscosity is increased, and the effect of improving the physical properties by using ground vegetables and fruits may be diminished. Smooth and suitable viscosity and mouth-drying are achieved by the synergistic action with the crushed material. When no starch-based material is included, a smoother and smoother viscosity is achieved.

Other raw materials include curry powder or various spices, especially aromatic spices such as coriander,
Examples thereof include one or a mixture of two or more of fennel, cardamom, fenugreek, cumin, dill, clove, caraway, nutmeg, mace, anise, celery, laurel, thyme, and the like. As a spice, a raw or dried product may be used directly. It can also be used in the form of a spice extract, flavor, oil or the like.

The content of the spice may be determined appropriately according to the desired flavor of the food. Flavor enhancement is preferably achieved by using the above-mentioned dried product, extract, flavor, oil and the like in combination.

As the seasoning, one or a mixture of two or more of salt, sugar, various seasonings (eg, sodium glutamate) can be used, and the content of these can be appropriately determined according to the desired flavor of the food. You only have to decide. Also, p
As the H adjuster, citric acid, acetic acid, or the like can be used. In particular, by adjusting the pH of the roux to 6.0 or more, the color tone of the ground product of vegetables and fruits can be stably maintained, and the It is desirable because it can impart storability.

Gum substances such as gum arabic, xanthan gum, guar gum, locust bean gum, milk proteins (milk casein), proteins such as gelatin, gluten, pectin, dextrin, sugars and fibers, etc. are used as thickeners. It can be used as a mixture of the above. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, and lecithin. Specific examples include one or a mixture of two or more of monoglycerin fatty acid ester, polyglycerin fatty acid ester, and enzyme-treated lecithin.

Also, vitamins, calcium, iron, DHA
In this case, in addition to the above-mentioned constitution including a grind of vegetables and fruits and having a low oil and fat content, luu having more excellent health feeling can be provided. Flavoring agents, coloring agents and the like can also be used.

The roux of the present invention can be obtained by using the above raw materials and basically mixing them. In order to balance the flavor of the raw materials, it is preferable to heat and mix the raw materials at a temperature not exceeding 100 ° C., preferably about 80 to 90 ° C. For example, grinds of vegetables and fruits and oils and fats
It is preferable to heat and mix at about 90 ° C. for about 1 to 20 minutes, add other raw materials thereto, and further heat and mix at about 80 to 90 ° C. for about 3 to 10 minutes to obtain luw.

Suitable contents of fats and oils, starches, such as ground vegetables and fruits of the present invention, are the same as those described for the raw materials. The Aw of the roux is preferably 0.90 or less, preferably 0.75 to
At 0.90 this gives good shelf life. The viscosity of the roux is between 500 and 200,000 cp, preferably 500
It is preferably from 0 to 20000 cp (measured with a B-type viscometer at 25 ° C., the same applies hereinafter), whereby the solubility and the suitability for extrusion from a container are improved. The roux obtained by the above configuration contains raw materials necessary as a raw material for cooking by adding water, and is mainly in the form of a paste.

[0023] The roux of the present invention can also be in a form in which ground materials of vegetables and fruits and other raw materials including fats and oils, starch raw materials and the like are separately packaged. In this case, the ground vegetables and fruits are heated at about 80 to 95 ° C. for about 1 to 20 minutes,
Aw 0.75-0.90, viscosity 500-200000c
p may be used. As for other raw materials, a seasoning (liquid, etc.) and fats and oils are heated and mixed at about 80 to 95 ° C. for about 1 to 20 minutes, and the other raw materials are added thereto. It is preferable to obtain the mixture by heating and mixing for about minutes.
What is necessary is just to be 75-0.90 and a viscosity of 500-200000 cp. As a result, storage stability and solubility are improved. The content of the ground material, the oil and fat, and the starch may be such that the combination of both is as described above.

Regardless of the form of the roux, it is of course possible to make it into a liquid, powder or granule form without departing from the gist of the present invention. If the above-mentioned roux is put in a flexible tube-shaped or bag-shaped container, it can be easily extruded and mixed with other ingredients to perform a cooking operation. Of course, when a commercial product is used, it is needless to say that an appropriate treatment for imparting preservability can be performed.

Water is added to the above-mentioned roux, and if necessary, other ingredients are added and cooked by heating to cook a luu-based food. Cooked foods (excluding other ingredients), especially containing 3 to 10% of ground vegetables and fruits, 3% or less of fats and oils, 3% or less of starch, and were measured at 60 ° C with a B-type viscometer. Viscosity 500-200
It is desirably 00 cp. This achieves a smooth viscosity, mouthfeel and a favorable flavor. The roux-based food of the present invention is not limited to the one obtained by the above-mentioned roux, but covers all foods having the above-mentioned performance.

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples.

【Example】

Example 1 Raw spinach ground material (average particle size of about 50 to 200 μm)
20 parts by weight (hereinafter abbreviated as part), 70 parts of a seasoning liquid containing soy sauce and sodium glutamate are heated and mixed to 90 ° C., 1 part of spice oleoresin is added, and after mixing and maintaining at the above temperature for 5 minutes, sugar is added. 2 parts, 3.5 parts of salt, 4 spices
The mixture was mixed and maintained at the above temperature for 10 minutes, and hot-packed into a bag-like container to produce curry vine.

This curry roe was in the form of a paste containing 10% of ground spinach, easily extruded from a container having a fat and oil content of about 2%, a pH of about 5.4, an Aw of about 0.85, and a viscosity of about 15,000 cp. . Water was added to the curry roe described above, appropriate ingredients were added, and the curry was cooked by boiling. By boiling for about 5 minutes, the curry had a smooth viscosity, was smooth and had a good mouthfeel when eaten, was a small amount of fats and oils, and was excellent in flavor and excellent in flavor. The spinach had a beautiful appearance with a green color. Further, even when the curry was cooled, the above viscosity was maintained.

Example 2 Raw carrot ground product (average particle size of about 50 to 200 μm) 5.
5 parts, raw pumpkin ground (average particle size about 50-200μ)
m) 2 parts, 20 parts of sorbit powder (Aw adjuster) and 0.5 part of acetic acid (pH adjuster) were heated and mixed to 95 ° C. and hot-packed in a bag-like container (Product A). Separately, seasoning solution 7 containing soy sauce and sodium glutamate
0 parts by heating to 95 ° C., 2 parts of sugar, 3 parts of salt,
5 parts of spices were added, mixed and maintained at the above temperature for 10 minutes, and hot-packed in a bag-like container (product B).

Product A contains 7.5% carrot grind and 3% pumpkin grind, pH about 4.2, Aw about 0.8.
9. It was a paste that could be easily extruded from a container having a viscosity of about 10,000 cp. Product B has a pH of about 5.5,
The paste was easily extruded from a container having an Aw of about 0.85 and a viscosity of about 15000 cp. When the curry was cooked in the same manner as in Example 1 using the products A and B at the same time, as in the case of Example 1, the curry was of high quality with smooth and stable viscosity and suitable flavor, and The pumpkin had a beautiful appearance with a red-yellow squash.

According to the luu and luu-based foods of the present invention,
It has a smooth characteristic viscosity and mouthfeel, and this viscosity can be achieved by cooking in a short time, it is maintained even if the temperature is low, and it contains vegetables and fruits, and it is healthy (with low fat content). It is possible to obtain a novel and high-quality roux-based food such as curry, which is excellent and has excellent palatability given these colors. In addition, according to the method for producing ruw of the present invention, the above-mentioned ruw can be easily produced.

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[Procedure amendment]

[Submission date] September 3, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction contents]

The ground material, dietary fiber, and cellulose can be prepared by grinding (including straining) and prepared by any method, and particularly those having a particle size of about 500 μm or less, preferably about 300 μm or less, for example, having an average particle size of about 100 to 200 μm. However, it is desirable for obtaining a smooth viscosity and a mouthfeel peculiar to the luu-based food. At least one selected from milled material, dietary fiber and cellulose,
It is preferable that the roux contains 2% by weight (hereinafter abbreviated as%) or more, preferably 5 to 20%, more preferably 5 to 10% as a solid content excluding water. As a result, novel physical properties and texture quality having a smooth viscosity and mouthfeel peculiar to food can be achieved by heating for a relatively short time (for example, 1 to 5 minutes). If the content of the ground material is less than 2%, the above effect is insufficient and the viscosity tends to be heavy. In the present specification, ground materials , dietary fiber and cells
All amounts of loin represent solids.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0014

[Correction method] Change

[Correction contents]

The starch-based raw material can be used without any particular limitation, and includes various types of starch and wheat flour. Examples of the various starches include natural starches of various origins (such as potato, flour, and corn), those obtained by pregelatinizing the same, and processed starches. Here, examples of the processed starch include crosslinked starch, acid-treated starch, heat-treated starch, oxidized starch, esterified starch, and etherified starch. Heat-treated flour may be used as the flour. The starch contained in the starch-based raw material may or may not be pregelatinized. However, even if a partially pregelatinized starch is used, appropriate viscosity can be obtained in the roux.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0025

[Correction method] Change

[Correction contents]

Water is added to the above-mentioned roux, and if necessary, other ingredients are added and cooked by heating to cook a luu-based food. Cooked foods (excluding other ingredients) are especially suitable for grinding vegetables and fruits ,
0.5% of one or more selected from dietary fiber and cellulose
As described above, it is preferable to contain 3 to 10%, fat and oil 3% or less, starch 3% or less, and a viscosity of 500 to 20000 cp measured at 60 ° C. with a B-type viscometer.
This achieves a smooth viscosity, mouthfeel and a favorable flavor. The roux-based food of the present invention is not limited to the one obtained by the above-mentioned roux, but covers all foods having the above-mentioned performance. Also, the roux of the present invention is a crushed vegetable, fruit,
0.5% of one or more selected from dietary fiber and cellulose
Contained above, heated without adding water to luu-based foods of the above performance
It can be prepared as a roux for cooking.

 ────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Minuzuru Taguchi House Foods Co., Ltd.

Claims (8)

[Claims] 1. A roux for heating and cooking by adding water, comprising at least 2% by weight of at least one selected from ground vegetables, fruits, dietary fiber and cellulose. 2. The roux according to claim 1, having an oil content of 10% by weight or less. 3. The method according to claim 1, wherein the starch content is 5% by weight or less.
Lou described. 4. The method according to claim 1, wherein the raw material is heat-treated at a temperature not exceeding 100 ° C. using at least one selected from vegetables, fruit grinds, dietary fiber and cellulose, and a flavor raw material. Production method of luu. 5. The roux according to claim 1, wherein at least one selected from ground vegetables, fruits, dietary fiber and cellulose and other raw materials including fats and oils, starch-based raw materials and the like are separately packaged. 6. A luu-based food obtained by adding water to the luu according to claim 1 or 3, adding ingredients as needed, and heating and cooking. 7. A roux for heating and cooking without water, comprising at least 0.5% by weight of at least one selected from ground vegetables, fruits, dietary fiber and cellulose. 8. A cooked luu-based food containing 0.5% by weight or more of at least one selected from ground vegetables, fruits, dietary fiber and cellulose.