JP3737066B2 - Method for producing instant roux containing a large amount of dairy ingredients and dairy ingredients - Google Patents
Method for producing instant roux containing a large amount of dairy ingredients and dairy ingredients Download PDFInfo
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- JP3737066B2 JP3737066B2 JP2002134771A JP2002134771A JP3737066B2 JP 3737066 B2 JP3737066 B2 JP 3737066B2 JP 2002134771 A JP2002134771 A JP 2002134771A JP 2002134771 A JP2002134771 A JP 2002134771A JP 3737066 B2 JP3737066 B2 JP 3737066B2
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- roux
- raw materials
- milk
- dairy ingredients
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Description
【0001】
【産業上の利用分野】
本発明は乳原料及び乳加工原料を多く含み、加工適性が良く、且つ調理後の食感がクリーミーで滑らかな即席ルウの製造方法に関する。
【0002】
【従来の技術】
一般的に即席ルウは、油脂と小麦粉等の澱粉系原料を100℃以上に加熱混合した小麦粉ルウに調味料、香辛料などの風味原料を加え、冷却固化して製造される。また、クリームシチュールウやカレールウ等の即席ルウに乳風味を付与するため、乳原料及び乳加工原料が使用されるが、これらを多量に加えると、製造工程中で乳脂肪やその他の油脂と乳たん白、原料由来の水等が分離するため、物性が均一化できず充填時のルウ粘度が上昇して充填適性が悪くなったり、冷却後のルウ表面に油浮きが発生するといった問題があった。更に、これらのルウを調理して喫食した際に、澱粉系原料の分散状態が不均一であることも影響し、より口溶けの悪いものとなるといった問題もあった。そのため、乳原料の添加量を一定量以下に制限しなければならなかった。例えば、特許第2816282号「固形ルウの製造方法」には、小麦粉、食用油脂、調味料を含む原料を加熱混合処理して得られたルウを、特定条件下で冷却固化して固形ルウを製造するに当たり、ルウにモノグリセリン脂肪酸エステルを0.4〜5重量%の割合で添加することを特徴とする固形ルウの製造方法が述べられている。しかし、この製法の場合、カレー、ハヤシ、ビーフシチュー等のルウ表面の油浮きを防止する効果はあるが、クリームシチューのような乳原料、乳加工原料を多く含むルウの油浮きを防止する効果は少なく、又調理後の食感をクリーミーで滑らかなものにする効果までは認められていなかった。
【0003】
【発明が解決しようとする課題】
本発明は、乳原料及び乳加工原料を多く含むにもかかわらず、ルウの物性が均一で油浮きがないため加工適性が良く、かつ調理後の食感がクリーミーで滑らかな即席ルウを製造することを目的とするものである。
【0004】
【課題を解決するための手段】
本発明者らは上記課題を解決するため、鋭意研究を積み重ねた結果、油脂、澱粉系原料、風味原料に乳原料及び乳加工原料を少なくとも5%以上使用する即席ルウにおいてHLBが6〜9のジグリセリン脂肪酸エステルを添加することにより、所期の目的を達成し得ることを見出し、本発明を完成するに到った。以下に本発明について詳細に説明する。
【0005】
本発明の即席ルウは、油脂、澱粉系原料、風味原料に乳原料及び乳加工原料を少なくとも5%以上配合し、これらの原料を加熱処理する工程を含む即席ルウの製造工程において、HLBが6〜9であるジグリセリン脂肪酸エステルを0.1〜3.0%添加することによって製造される。
【0006】
ジグリセリン脂肪酸エステルの量が0.1%未満であると、乳化剤の効果が十分発揮されないため、炊き上げ後のルウの粘度が高くなり過ぎて容器への充填ができなくなったり、調理後の食感が滑らかにならない。またジグリセリン脂肪酸エステルの量が3.0%を超えると、乳化剤の嫌味が出て好ましくない。
【0007】
本発明で使用する油脂としてはバター、牛脂、豚脂等の動物油脂や菜種油、大豆油、パーム油等の植物油脂、或はこれら天然油脂の混合物、又は水素添加等の加工をした油脂を使用することができる。即席ルウ中にこれらの油脂を20〜50重量%配合することが、風味や加工適性の点から好ましい。
【0008】
本発明で使用する澱粉系原料としては、調理後のソースにとろみを付与するものであればよく、特に種類は限定されない。一般的な澱粉系原料である小麦粉やコーンスターチ等を単体もしくは複数で即席ルウ中に7〜30重量%配合することが、適当なとろみを付与する上で好ましい。
【0009】
風味原料としては、クリームシチュー、カレーなどの即席ルウを製造する際、一般的に使用される食塩、グルタミン酸ナトリウム、ブイヨン、カレー粉、畜肉や野菜及び果物等の各種エキスや粉末、ペースト、液体等を使用することができる。これらの風味原料を即席ルウ中に10〜50重量%配合することが風味の点で好ましい。
【0010】
乳原料及び乳加工原料としては、生クリーム、チーズ、牛乳、濃縮乳、全粉乳、脱脂粉乳、濃縮ホエイ、れん乳、はっ酵乳、クリーミングパウダーなどが挙げられ、これらの形態としては粉末、ペースト、液体等が使用できる。即席ルウ特にクリームシチュールウや欧風カレールウ等で乳風味を強く出したい場合は、これらの原料を5〜20重量%配合する。こくみ付けや風味調整などを行う場合は適宜配合量を調整すればよい。
【0011】
本発明の即席ルウは、上記の原料を加熱混合した後、50〜60℃まで冷却し、トレイ等の容器に充填後、冷却固化して製造される。加熱混合は90〜135℃の温度で10〜120分間行われる。加熱混合機および冷却機は、ルウを均一に撹拌混合及び熱交換できるものであればよく、熱源や形状、材質等は特に限定されない。本発明の即席ルウは上記の乳化剤を使用することにより、ホモジナイザーなどの強い撹拌をせずに通常の撹拌条件下で、油脂、乳たん白、水等の粒径を細かく均一に分散できるため、乳原料や乳加工原料を多く配合したルウを製造時のルウ粘度を上昇させずに製造することができる。本発明を以下の実施例によって詳細に説明するが、本発明はこれらに限定されるものではない。
【0012】
【実施例】
下記表2の検討配合に各種乳化剤を添加してクリームシチュールウを作成し、評価した結果を示す。
(実施例)
ジグリセリンモノオレイン酸エステル(HLB7.5)を添加したルウは、適度な粘度を有し充填適性が良かった。また冷却固化後のルウの表面は油浮き現象が見られず良好な外観であった。さらにこのルウを調理したソースは十分なとろみがあり、かつクリ-ミーでなめらかな食感を有し、こくのある風味であった。
【0013】
(比較例)
比較例1(乳化剤なし)
乳化剤を添加しないルウは粘度が高く充填適性が悪かった。また冷却固化後のルウ表面に油浮き現象が見られた。さらにこのルウを用いて、水、各種具材を加え加熱調理したクリームシチューのソースはとろみが低く、味の出方が弱い傾向が見られた。
【0014】
(比較例2〜8)
実施例以外の各種乳化剤を添加したルウは何れも充填適性、ルウ表面の油浮き現象、官能、物性などの点で各々に問題があリ、ジグリセリンモノオレイン酸エステル(HLB7.5)より優れたものはなかった。結果を表1にしめす
【0015】
【表1】
【0016】
【表2】
【0017】
<製造方法>
油脂(ラード)1重量部(以下部と略す)、小麦粉0.9部、各乳化剤を斜軸撹拌装置付加熱釜で120℃まで40分かけて混合加熱し、小麦粉ルウを製造した。この小麦粉ルウを斜軸撹拌装置付冷却釜に移し、食塩0.2部、砂糖0.2部、チキンブイヨン0.1部、粉末の生クリーム0.6部を加え均一に混合し、55℃まで冷却した後トレイに充填、冷却固化してクリームシチュールウを製造した。
【0018】
【発明の効果】
本発明によれば、従来の製造ラインにおいて乳加工原料を多く加えた即席ルウにある範囲内のHLBのジグリセリンオレイン酸エステルを一定量添加することにより、冷却固化後のルウ表面に油浮きのない外観の優れた固形ルウを食味に影響を及ぼすことなく、かつ効率よく製造することができる。又、出来上がった即席ルウに水、各種具材を加え加熱調理したシチューやカレー等のソース部はクリーミーで滑らかな食感のものとなる。[0001]
[Industrial application fields]
The present invention relates to a method for producing instant roux that contains a large amount of milk raw materials and milk processing raw materials, has good processability, and has a creamy and smooth texture after cooking.
[0002]
[Prior art]
In general, instant roux is manufactured by adding flavor raw materials such as seasonings and spices to wheat flour roux obtained by heating and mixing starch and other raw materials such as fat and wheat flour at 100 ° C. or higher, and solidifying by cooling. In addition, milk ingredients and dairy ingredients are used to give milk flavor to instant roux such as cream stew and curry roux, but when these are added in large quantities, milk fat and other oils and fats in the manufacturing process are used. Since white and water derived from the raw material are separated, the physical properties cannot be made uniform, the viscosity of the roux at the time of filling increases, and the filling suitability is deteriorated, or oil floatation occurs on the surface of the roux after cooling. . Furthermore, when these roux are cooked and eaten, there is also a problem that the dispersion state of the starch-based raw materials is not uniform, which results in poorer melting. Therefore, the addition amount of the milk raw material has to be limited to a certain amount or less. For example, in Patent No. 2816282 “Method for producing solid roux”, roux obtained by heating and mixing raw materials including flour, edible oil and fat, and seasoning is cooled and solidified under specific conditions to produce solid roux. In connection with this, a method for producing solid roux characterized in that monoglycerin fatty acid ester is added to roux at a ratio of 0.4 to 5% by weight is described. However, in the case of this manufacturing method, there is an effect of preventing oil floating on the surface of the roux such as curry, hayashi, beef stew, etc., but the effect of preventing oil floating of the raw material such as cream stew and milk containing a large amount of milk processing ingredients. In addition, the effect of making the texture after cooking creamy and smooth was not recognized.
[0003]
[Problems to be solved by the invention]
Although the present invention contains a large amount of raw materials for milk and raw materials for processing milk, the instant properties of roux have a uniform physical property and have no oil floating, so that the processing suitability is good and the texture after cooking is creamy and smooth. It is for the purpose.
[0004]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present inventors have conducted intensive research. As a result, HLB is 6-9 in instant roux that uses at least 5% of milk raw materials and milk processing raw materials for fats and oils, starch raw materials, and flavor raw materials. It has been found that the intended purpose can be achieved by adding diglycerin fatty acid ester, and the present invention has been completed. The present invention is described in detail below.
[0005]
In the instant roux of the present invention, at least 5% or more of milk raw materials and milk processing raw materials are blended with fats and oils, starch raw materials, and flavor raw materials, and the manufacturing process of the instant roux includes the step of heat-treating these raw materials. It is produced by adding 0.1 to 3.0% of diglycerin fatty acid ester which is ˜9.
[0006]
If the amount of diglycerin fatty acid ester is less than 0.1%, the effect of the emulsifier is not fully exerted, so the viscosity of the roux after cooking becomes too high to fill the container, and the texture after cooking is not good Not smooth. On the other hand, if the amount of the diglycerin fatty acid ester exceeds 3.0%, the emulsifier becomes unpleasant and is not preferable.
[0007]
As fats and oils used in the present invention, animal fats and oils such as butter, beef tallow and pork fat, rapeseed oil, vegetable fats and oils such as soybean oil and palm oil, or a mixture of these natural fats and oils or processed fats and oils are used. can do. It is preferable that 20-50% by weight of these fats and oils is blended in the instant loux in terms of flavor and suitability for processing.
[0008]
The starch-based material used in the present invention is not particularly limited as long as it imparts thickness to the sauce after cooking. It is preferable to add 7 to 30% by weight of a common starch-based raw material such as wheat flour and corn starch alone or in plurals in the instant roux in order to impart an appropriate thickening.
[0009]
Flavor ingredients include salt, sodium glutamate, bouillon, curry powder, various extracts such as meat, vegetables and fruits, powders, pastes, liquids, etc. Can be used. It is preferable in terms of flavor that 10 to 50% by weight of these flavor raw materials is blended in the instant roux.
[0010]
Examples of milk raw materials and milk processing raw materials include fresh cream, cheese, milk, concentrated milk, whole milk powder, skim milk powder, concentrated whey, milk, fermented milk, creaming powder, etc., and these forms include powder, paste, Liquid etc. can be used. If you want to have a strong milk flavor with instant roux, especially cream stew or European curry roux, mix these ingredients 5 to 20% by weight. What is necessary is just to adjust a compounding quantity suitably, when performing kneading or flavor adjustment.
[0011]
The instant roux of the present invention is produced by heating and mixing the above raw materials, cooling to 50 to 60 ° C., filling in a container such as a tray and then cooling and solidifying. Heating and mixing are performed at a temperature of 90 to 135 ° C. for 10 to 120 minutes. The heating mixer and the cooler are not particularly limited as long as they can uniformly agitate and mix and exchange heat with the roux, and the heat source, shape, material, and the like are not particularly limited. By using the above-mentioned emulsifier, the instant roux of the present invention can finely and uniformly disperse the particle size of oil, fat, milk protein, water, etc. under normal stirring conditions without strong stirring such as a homogenizer, A roux containing a large amount of milk raw materials and milk processing raw materials can be produced without increasing the roux viscosity at the time of production. The present invention will be described in detail by the following examples, but the present invention is not limited thereto.
[0012]
【Example】
The results of preparing and evaluating cream stew by adding various emulsifiers to the formulation shown in Table 2 below are shown.
(Example)
The roux to which diglycerin monooleate (HLB7.5) was added had an appropriate viscosity and good filling ability. The surface of the roux after cooling and solidification had a good appearance with no oil floating phenomenon. Furthermore, the sauce from which this roux was cooked had a sufficient thickness, a creamy and smooth texture, and a rich flavor.
[0013]
(Comparative example)
Comparative Example 1 (without emulsifier)
The roux to which no emulsifier was added had high viscosity and poor filling ability. In addition, oil floating phenomenon was observed on the surface of the roux after cooling and solidification. Furthermore, the cream stew sauce cooked by adding water and various ingredients using this roux had a low tendency to thicken and a weak taste.
[0014]
(Comparative Examples 2 to 8)
All of the roux added with various emulsifiers other than the examples have problems in terms of filling suitability, oil floating phenomenon on the surface of the roux, sensory properties, physical properties, etc., superior to diglycerin monooleate (HLB7.5) There was nothing. The results are shown in Table 1. [0015]
[Table 1]
[0016]
[Table 2]
[0017]
<Manufacturing method>
1 part by weight of fat (lard) (hereinafter abbreviated as “part”), 0.9 part of wheat flour, and each emulsifier were mixed and heated to 120 ° C. over 40 minutes in an oblique axis stirrer added heating kettle to produce wheat flour roux. Transfer this flour roux to a cooling kettle with an oblique axis stirrer, add 0.2 parts of salt, 0.2 parts of sugar, 0.1 parts of chicken bouillon and 0.6 parts of fresh cream of powder, mix uniformly, cool to 55 ° C and then fill the tray, A cream stew was prepared by cooling and solidifying.
[0018]
【The invention's effect】
According to the present invention, by adding a certain amount of HLB diglycerin oleate within the range of instant roux added with a large amount of milk processing raw materials in the conventional production line, oil floats on the roux surface after cooling and solidification. A solid roux having an excellent appearance can be produced efficiently without affecting the taste. In addition, sauces such as stew and curry that are cooked by adding water and various ingredients to the finished instant roux have a creamy and smooth texture.
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JP2002134771A JP3737066B2 (en) | 2002-05-10 | 2002-05-10 | Method for producing instant roux containing a large amount of dairy ingredients and dairy ingredients |
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JP2002134771A JP3737066B2 (en) | 2002-05-10 | 2002-05-10 | Method for producing instant roux containing a large amount of dairy ingredients and dairy ingredients |
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JP3737066B2 true JP3737066B2 (en) | 2006-01-18 |
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NO324030B1 (en) * | 2005-07-15 | 2007-07-30 | Tine Sa | Food item product and method of manufacture thereof |
JP4732247B2 (en) * | 2006-06-07 | 2011-07-27 | 理研ビタミン株式会社 | Instant processed foods containing fats and oils |
JP6472971B2 (en) * | 2014-10-20 | 2019-02-20 | 株式会社Adeka | Oil composition for ruu |
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