JPS6066950A - Preparation of roux - Google Patents

Abstract

PURPOSE:To obtain roux having remarkably excellent dispersibility and viscosity, and good savor, and suitable for the seasoning of sauce, curry, etc., in a short time, by heating wheat flour with specific super-heated steam under pressure for a specific period. CONSTITUTION:The objective roux is produced by heating wheat flour with super-heated steam of 1-8kg/cm<2>.G and 120-300 deg.C under pressure for 5sec-20 min. EFFECT:There is no viscosity change even if the temperature is lowered to the drinking temperature after cooking, and the gelation does not take place even if the cooked food is cooled.

Description

[Detailed description of the invention] The present invention has excellent dispersibility and viscosity when cooking sauces such as béchamel sauce, brute sauce, tomato sauce, brown sauce, curry, potage, stew, etc., and has good flavor. , and relates to a method for producing roux which can further reduce the production time significantly.

Roux, which is generally used when cooking sauces, curries, potages, stews, etc., is made by melting fats and oils such as butter and salad oil, adding raw flour to this and roasting it for a long time to eliminate the raw odor of the flour and create a fragrant aroma. By applying and further varying the degree of heating at this time, white roux,
Currently, foods with different degrees of coloring, such as brown roux, are grown and used depending on the purpose of cooking.

However, in these conventional roux cooking methods, even though the wheat flour is heated carefully over a long period of time from λ to ≠, the flour may be partially burnt due to temperature unevenness, or melted fats and oils may be produced. It was difficult to consistently obtain a uniform, high-quality roux because flour was mixed in and formed into dumplings, granules, or a viscous liquid that adhered to pots and the like, making uniform heating difficult.

In addition, the obtained roux has poor dispersibility when used in cooking, so unless it is crushed in a warehouse, it will remain in the cooked product as lumps, which is undesirable. .

Furthermore, even if the curry, stew, etc. obtained by cooking with roux prepared by these methods has an appropriate viscosity (thickness), the degree of frying of the flour during production is limited. Even if the viscosity of a weak roux is moderate during cooking, the viscosity increases significantly when the temperature reaches the drinking temperature (0~tl-℃), and when the temperature drops further, a gelation-like phenomenon occurs and the taste becomes unpalatable. It doesn't taste good to the touch, it tastes good as a dish,
decreases. On the other hand, if you use a roux that has a stronger degree of stir-frying, the gelling-like phenomenon will not occur when the dish is cooled, but it will not thicken, and it will generally have a burnt smell and color, so it is not recommended. do not have. Therefore, producing high-quality roux required skilled techniques.

Therefore, the inventors of the present invention made efforts to solve the above-mentioned drawbacks, and as a result, the wheat flour was subjected to pressure/~fKri/Cnf・G1
By heating under pressure for at least 5 seconds and up to 20 minutes using superheated steam at a temperature of 2θ to 300°C, the flour undergoes uniform heating changes, without partial charring, and with no pressure blisters. By appropriately combining temperature and time, various kinds of roux such as white roux and brown roux with the desired color, aroma and taste can be easily obtained without any skill required, and Rouxes have very good dispersibility, so they can be easily mixed into cooking ingredients without clumping, and they can still be used in each dish in a reduced amount compared to conventional rouxes to achieve melting viscosity and thickness. It is possible to obtain a roux with excellent properties, such as no change in viscosity even when the temperature drops to drinking temperature after cooking, and no gelation-like phenomenon that occurs even when the food cools. Knowing this, he completed the present invention.

That is, in the present invention, flour is compressed to a pressure of /~♂Kg/cr
A・G1 temperature/5 using superheated steam of 20 to 300℃
This is a method for producing a roux, which is characterized by heating under pressure for more than a second and less than 20 minutes.

The present invention will be specifically explained below.

The flour used in the present invention may be any flour that is made from wheat and milled by conventional methods, such as:
You can use any of the following: strong flour, semi-strong flour, all-purpose flour, thin J flour, ultra-thin flour, etc.

Next, these wheat flours are directly filled into a pressurizing and heating apparatus without any pretreatment, and are pressurized and heated using superheated steam. Pressure heating conditions are pressure/~do Kg/cnl-G *
The temperature is 720-300℃, the heating time is 5 seconds or more,
Within 20 minutes.

The pressurizing and heating conditions are appropriately selected taking into account the type of roux intended, the strength of aroma and viscosity, etc., but the pressure/~g
Pressure and heat treatment is performed at Kg/C11t-G1 temperature/20 to 300° C. for a time corresponding to the pressure and temperature for 5 seconds or more and 20 minutes or less. Table 1 shows preferred heating temperatures and heating times at each pressure.

Table 1 The present invention is characterized in that superheated steam is used. In heat treatment using superheated steam, the treatment conditions can be changed by a combination of two factors: pressure, temperature and time, and the range of treatment time can be changed by freely varying the degree of superheating. , can be expanded compared to saturated steam processing where the pressure determines the corresponding steam temperature. Therefore, when wheat flour is processed within the range of pressure heating conditions of the present invention using superheated steam, a roux with the desired color, aroma, taste, or viscosity can be obtained very easily, and the color, You can easily adjust the intensity of aroma, taste, or viscosity.

Furthermore, since superheated steam is used, the desired moisture content can be easily achieved, which is advantageous for preserving the obtained roux.

When wheat flour is processed outside the range of the above pressure and heating conditions, that is, when the pressure of superheated steam is / Kg / crl-G less than d~, the saturation temperature at the respective pressure or the heating time is less than j seconds. , the raw smell of flour remains,
The viscosity and water holding capacity are also low, and conversely, when the pressure of superheated steam is ♂I(f/r, nl-G), the temperature is 30θ℃, and the heating time exceeds 20 minutes, the coloring is strong, the viscosity is decreased, and the flavor is also poor. It becomes bad.

Further, the pressurizing and heating may be carried out by spreading the flour in a enamel vat or the like and allowing it to stand still, or may be carried out while stirring the flour with a stirrer or the like.

As the pressure heating device, any shape or structure can be used, regardless of whether it is a batch type or a continuous type. ! Apparatus such as a horizontal cylindrical pressurizer equipped with a stirrer described in Publication No. R can be suitably used.

Next, after the wheat flour is heated under pressure, the urine is suddenly or gradually released under low pressure, for example, atmospheric pressure, or the pressure in the device is gradually released and the pressure is reduced to atmospheric pressure, and then the urine is taken out of the device and processed. Obtain pressure-heated flour.

The pressure-heated flour obtained in this way remains hot,
Preferably, after cooling, the product is formed as it is or, if necessary, molded, sized, and pulverized according to conventional methods, and the strength of aroma, color, and viscosity may be further adjusted according to taste requirements. You can also mix them together and use them as a roux. Furthermore, the roux thus obtained may be mixed with powdered oil or fat, if necessary, or kneaded with butter or other oils, or sprinkled and absorbed with liquid oil to form a roux containing the desired oil or fat. can. When mixing these fats and oils, they can be added before the pressure and heat treatment if necessary.

The present invention will be explained below using experimental examples.

Experimental example/ Horizontal cylindrical pressure stirrer with stainless steel stirrer interior (inner diameter:
3 Q Q m / m, length: / 000 m
/ nt ) (%Kaisho! 7-do2z♂2 publication device) was supplied with Fubu flour (soft flour) in the amount of accumulated amount / θKg, and heated under the processing conditions described in the second thorn. A heat treatment was performed using water vapor, and the viscosity (B, U,) at 5°C was measured.

Table 2 (Note 7) The values obtained in the method of the present invention are shown as the average value obtained by performing heat treatment at three points within the range of temperature and time at each pressure.

(Note 2) Prabender unit (B, U, ), amylography, each sample as anhydrous! 01 was weighed, water xi-so- was added, and measurement was performed using a Brabender viscograph at 7j revolutions/min and a torque of 700 cm-f/. and! B when heated for 30 minutes at a heating rate of 0°C/, j°C/min and held at 5°C for 70 minutes,
It is shown as the average value of U.

As shown in Table 2, all of the flours treated according to the method of the present invention exhibit high viscosity, and therefore, it is possible to obtain a melting viscosity (thickness) by reducing the amount used in cooking and lowering the concentration. On the other hand, when saturated steam treatment or superheated steam treatment is carried out within the pressure and time range of the method of the present invention but outside the pressure and time range of the method of the present invention, the viscosity is low. Ta.

Experimental Example 2 In order to show the relationship between the processing time while keeping the processing pressure and temperature constant, flour was processed in the same manner as in Experimental Example/ under the conditions shown in Table 3, and the viscosity at 5°C (Brabender unit), B,
U, ) and white discoloration were measured.

For comparison, untreated wheat flour and wheat flour were used at 200-2
The results obtained by dry heat treatment at 10° C. for 30 minutes are similarly shown.

Table 3 (Note) White discoloration: The white discoloration of a standard white board is shown in 10° increments using a colorimetric colorimeter ND10/D type (manufactured by Nihon Heavy Industries Co., Ltd.).

As shown in Table 3, the wheat flour treated by the method of the present invention exhibited significantly higher viscosity than the control untreated wheat flour or dry heat treated wheat flour at each treatment time. Regarding white discoloration, it shows moderate white discoloration depending on the processing time, and those treated for 30 seconds and 7 minutes are suitable as white roux, and those treated for 2 to 2 minutes are suitable as yellow roux or brown roux. Met.

Experimental Example 3 Wheat flour was put into the apparatus used in Experimental Example/, and treated under the treatment conditions shown in Table ≠, and water retention, white discoloration, and water content were measured.

And 4L of water for each anhydrous soy! Add Oml and use amylography to increase the temperature to 59℃/,! 20 in °C/min
The mixture was heated for 10 minutes, and after reaching 10°C, it was maintained for 10 minutes, and then cooled down to SO 0 C at a cooling rate of /s°C/min. The temperature between this time is 5℃
B during holding and cooling to jO°C.

U, was measured and shown in Table ≠.

As shown in the water retention amount in Table 1, the wheat flour treated according to the present invention contains an extremely large amount of water and has the property of being easily compatible with water.
Because of this, it is easily dispersed when dissolved in water, and does not form a viscous slop when dissolved in water; it is always homogeneous and does not separate into a supernatant.

As mentioned above, the roux obtained by the method of the present invention is
The whole body is heated uniformly, there is no local charring, and fragrance, color development, and viscosity strength can be adjusted appropriately, simply, and in a short time without requiring any skill. This roux does not form lumps and is easily dispersed, and it also has a cylindrical viscosity, so you can reduce the amount of roux used during cooking and still get a melting consistency, and the temperature will drop to drinking temperature after cooking. It is extremely stable, with no increase in viscosity and no gelling-like phenomenon and solidification even when the temperature decreases. Therefore, the roux obtained by the method of the present invention can be cooked with various cooking ingredients or seasonings, spices, seasonings such as salt, etc. For example, white roux can be used for cream croquettes with white sauce, péchamel sauce, etc. Ruha is suitably used for fruit mousse, tomato sauce, etc., and brown roux is suitably used for brown roux, demigra sauce, etc., and can also be used for cooking curry, potage, stew, etc., respectively.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example / Inner diameter: 3θQ ++Z / ? 7Z, length: 10θQ
m/nZ horizontal cylindrical pressure vessel (JP-A-37-
121. It.

Wheat flour was supplied to the apparatus described in the publication so that the retention amount was 7 kg, and subjected to Hiromin treatment using superheated steam at a pressure of 2 and a temperature of W/CNF/G1/70°C to obtain pressure-heated wheat flour.

The obtained pressurized and heated flour was suitable for white roux, having a birth weight of 10%, a water retention capacity of 3.7 times, 3.7 times the amount of water held, and 3.7 times the amount of water held.

Example 2 Autoclave with built-in paddle stirrer (diameter: 3 Q
Q m / tn, length: 10oom/m) flour 7
Fill the batch, seal it, and pass superheated steam through it while controlling the exhaust pulp to a pressure of 6Kq/cni-G%.
The mixture was heated under pressure at a temperature of 210° C. for 2 minutes. Then, the press was released, and after cooling, the flour was heated under pressure.

This process was repeated twice. I was asked about Karo pressure jJ
1] The heated wheat flour had a white discoloration near 3φ, a water holding capacity 1A 0 times, a temperature ℃B, U, and a near 1.0, and was suitable for flour flour.

Application example: Melt 30Kq of butter in a pot, add 10Kq of chopped onions, and stir-fry with a wooden spoon until translucent. I'm warmed up by this / ♂O1! , and add Fionta OL, sprinkle 7 on top of the White Luco θ that was numbered with ψjl /, stir quickly with whisk @ Toma,
Add salt and pepper to taste -1" μ11 now ///2
Bring to a simmer and remove from heat. In this way, add the pre-processed ingredients such as chicken, mushrooms, and pine mushrooms to a 300K white sauce, mix and mix until the temperature has dropped, then make croquettes and make 1 gnome croquette ingredients and 1,000 pieces. cmlt.

Application example Put Kostuku/JOt, butter 10Ky and brown roux 10K7 obtained in Example 1 into a pot, heat while mixing and dispersing with a wooden spoon, and boil once to make brown sauce/70K.
I got y. This was served on a plate of tθOθ.

Claims (1)

[Claims] /h, barley f+) total pressure/ ~I Kg/arr-
G. A method for producing a roux, which comprises heating under pressure using superheated steam at a temperature of 2θ to 300°C for 5 seconds or more and 20 minutes or less.