JP7501997B2 - Roux and sauces - Google Patents
Roux and sauces Download PDFInfo
- Publication number
- JP7501997B2 JP7501997B2 JP2019085386A JP2019085386A JP7501997B2 JP 7501997 B2 JP7501997 B2 JP 7501997B2 JP 2019085386 A JP2019085386 A JP 2019085386A JP 2019085386 A JP2019085386 A JP 2019085386A JP 7501997 B2 JP7501997 B2 JP 7501997B2
- Authority
- JP
- Japan
- Prior art keywords
- roux
- starch
- cheese
- content
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000015067 sauces Nutrition 0.000 title claims description 50
- 235000013351 cheese Nutrition 0.000 claims description 56
- 229920002472 Starch Polymers 0.000 claims description 31
- 235000019698 starch Nutrition 0.000 claims description 30
- 239000008107 starch Substances 0.000 claims description 29
- 244000294411 Mirabilis expansa Species 0.000 claims description 11
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 11
- 239000005417 food ingredient Substances 0.000 claims description 11
- 235000013536 miso Nutrition 0.000 claims description 11
- 235000021107 fermented food Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 240000000467 Carum carvi Species 0.000 claims description 8
- 229920000881 Modified starch Polymers 0.000 claims description 8
- 239000004368 Modified starch Substances 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 claims description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 235000019426 modified starch Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 235000005747 Carum carvi Nutrition 0.000 claims description 7
- 239000001073 acetylated oxidized starch Substances 0.000 claims description 4
- 235000013770 acetylated oxidized starch Nutrition 0.000 claims description 4
- 235000013804 distarch phosphate Nutrition 0.000 claims description 4
- 239000001254 oxidized starch Substances 0.000 claims description 4
- 235000013808 oxidized starch Nutrition 0.000 claims description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 description 16
- 239000004615 ingredient Substances 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 235000014593 oils and fats Nutrition 0.000 description 12
- 230000008719 thickening Effects 0.000 description 12
- 235000008429 bread Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 235000013547 stew Nutrition 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 235000012041 food component Nutrition 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 230000002522 swelling effect Effects 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000014059 processed cheese Nutrition 0.000 description 2
- -1 rice starch Polymers 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000239348 Echinochloa crus galli var. praticola Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 235000016698 Nigella sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000021383 camembert cheese Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、ルウ及びソースに関し、特にチーズを含み、かつ他の食材に絡まる濃厚なとろみを有するソースを調製することのできるルウ及び当該ルウから調製されるソースに関する。 The present invention relates to a roux and a sauce, and in particular to a roux that can be used to prepare a sauce that contains cheese and has a thick consistency that clings to other ingredients, and to a sauce prepared from the roux.
カレー、シチュー、及びハヤシライスソースなどのソースを調理するための調理材料としてルウが用いられており、これまでにルウやソースの風味及び特性に関して種々の研究が行われてきた。例えば、特許文献１には、クリームシチューやクラムチャウダーなどを調製するためのルウのような食品組成物中に、乳素材と併せて酒粕を配合することで、これを使用して調製した加工食品の乳感や白飯に対する相性を向上することができる旨が記載されている。 Roux is used as a cooking ingredient for making sauces such as curry, stew, and hayashi rice sauce, and various studies have been conducted on the flavor and characteristics of roux and sauces. For example, Patent Document 1 describes that by blending sake lees together with dairy ingredients in a food composition such as a roux for preparing cream stew, clam chowder, etc., it is possible to improve the milky texture of processed foods prepared using this and their compatibility with white rice.
シチューなどのソースは、パンとは別々に喫食するものであり、チーズフォンデュのようにパンに絡めて喫食するものではなかった。そこで、シチューなどのソースの新しい需要を創出するために、パンなどの他の食材に絡まるとろみを有するソースを調製することを試みたが、ルウに配合する小麦粉の量を増やすだけでは、チーズフォンデュのような濃厚な（もったりとした）とろみを達成することはできなかった。したがって、本発明は、他の食材に絡まる濃厚なとろみを有するソースを調製することのできるルウを提供することを目的としている。 Sauces for stews and other dishes are eaten separately from bread, and are not eaten by mixing them with bread like cheese fondue. Therefore, in order to create new demand for sauces for stews and other dishes, attempts were made to prepare sauces with a thickness that would cling to other ingredients such as bread, but it was not possible to achieve a thick (heavy) consistency like cheese fondue by simply increasing the amount of flour added to the roux. Therefore, the object of the present invention is to provide a roux that can be used to prepare a thick sauce that clings to other ingredients.
本発明者らは、上記課題を解決すべく鋭意検討した結果、ルウの中に糊化開始温度が低く膨潤性が高い加工澱粉を配合することによって、他の食材に絡まる濃厚なとろみを有するソースを調製することができることを見出し、本発明を完成させた。
すなわち、本発明は、以下に示すルウ及びソースを提供するものである。
〔１〕チーズと糊化開始温度が７０℃以下である加工澱粉とを含むルウ。
〔２〕前記加工澱粉が、酢酸澱粉、酸化澱粉、アセチル化アジピン酸架橋澱粉、アセチル化酸化澱粉、及びアセチル化リン酸架橋澱粉からなる群から選択される少なくとも１種である、前記〔１〕に記載のルウ。
〔３〕前記加工澱粉の含有量が、前記ルウの全質量に対して０．５～５．０質量％である、前記〔１〕又は〔２〕に記載のルウ。
〔４〕発酵食材をさらに含む、前記〔１〕～〔３〕のいずれか一項に記載のルウ。
〔５〕前記発酵食材が、味噌及び／又は酒粕である、前記〔４〕に記載のルウ。
〔６〕前記チーズの含有量に対する前記味噌の含有量の質量比が、０．０１～０．５であり、及び／又は、前記チーズの含有量に対する前記酒粕の含有量の質量比が、０．０１～０．３である、前記〔５〕に記載のルウ。
〔７〕キャラウェイ及び／又は黒胡椒をさらに含む、前記〔１〕～〔６〕のいずれか一項に記載のルウ。
〔８〕前記キャラウェイの含有量が、前記ルウの全質量に対して０．００１～０．２質量％であり、及び／又は、前記黒胡椒の含有量が、前記ルウの全質量に対して０．０１～０．５質量％である、前記〔７〕に記載のルウ。
〔９〕チーズと糊化開始温度が７０℃以下である加工澱粉とを含むソース。
〔１０〕前記加工澱粉が、酢酸澱粉、酸化澱粉、アセチル化アジピン酸架橋澱粉、アセチル化酸化澱粉、及びアセチル化リン酸架橋澱粉からなる群から選択される少なくとも１種である、前記〔９〕に記載のソース。
〔１１〕前記加工澱粉の含有量が、前記ソースの全質量に対して０．０５～１．１質量％である、前記〔９〕又は〔１０〕に記載のソース。
Means for Solving the Problems The present inventors conducted intensive research to solve the above problems and discovered that by incorporating a processed starch with a low gelatinization onset temperature and high swelling property into a roux, it is possible to prepare a thick, viscous sauce that clings to other ingredients, thereby completing the present invention.
That is, the present invention provides the following roux and sauce.
[1] A roux containing cheese and a processed starch having a gelatinization onset temperature of 70°C or lower.
[2] The roux according to [1] above, wherein the modified starch is at least one selected from the group consisting of starch acetate, oxidized starch, acetylated adipate cross-linked starch, acetylated oxidized starch, and acetylated phosphate cross-linked starch.
[3] The roux according to [1] or [2], wherein the content of the processed starch is 0.5 to 5.0% by mass based on the total mass of the roux.
[4] The roux according to any one of [1] to [3] above, further comprising a fermented food material.
[5] The roux described in [4] above, wherein the fermented food material is miso and/or sake lees.
[6] The roux described in [5] above, wherein the mass ratio of the miso content to the cheese content is 0.01 to 0.5, and/or the mass ratio of the sake lees content to the cheese content is 0.01 to 0.3.
[7] The roux according to any one of [1] to [6], further comprising caraway and/or black pepper.
[8] The roux according to [7], wherein the caraway content is 0.001 to 0.2% by mass relative to the total mass of the roux, and/or the black pepper content is 0.01 to 0.5% by mass relative to the total mass of the roux.
[9] A sauce comprising cheese and a processed starch having a gelatinization onset temperature of 70°C or lower.
[10] The sauce according to [9], wherein the modified starch is at least one selected from the group consisting of starch acetate, oxidized starch, acetylated adipate cross-linked starch, acetylated oxidized starch, and acetylated phosphate cross-linked starch.
[11] The sauce according to [9] or [10], wherein the content of the processed starch is 0.05 to 1.1% by mass based on the total mass of the sauce.
本発明に従えば、チーズを含むルウに糊化開始温度が低く膨潤性が高い加工澱粉を配合することにより、当該ルウから調製されるソースにおいて、他の食材に絡まる濃厚なとろみを達成することができる。したがって、チーズフォンデュのようにパンに絡めて喫食するソースを手軽に調製することが可能となり、例えば、シチューなどのソースをパンに絡めて喫食するという新規な需要の創出を図ることができる。 According to the present invention, by blending a processed starch with a low gelatinization temperature and high swelling property with a cheese-containing roux, it is possible to achieve a thick, viscous consistency that clings to other ingredients in a sauce prepared from the roux. This makes it possible to easily prepare sauces that are eaten with bread, such as cheese fondue, and creates new demand for, for example, dipping stew sauces in bread before eating them.
以下、本発明をさらに詳細に説明する。
本発明のルウは、チーズと糊化開始温度が低く膨潤性が高い加工澱粉とを含む。本明細書に記載の「ルウ」とは、カレー、シチュー、ハヤシライスソース、ハッシュドビーフ、スープ、及びその他各種ソースを調理する際に使用する調理材料のことをいう。前記ルウを、肉や野菜などの食材を水と一緒に煮込んだところに投入することで、各料理を手軽に作ることができる。前記ルウの形態は、本技術分野で通常採用されるものであれば特に限定されないが、例えば、ブロック状（固形ルウ）、フレーク状、顆粒状、粉状、又はペースト状のいずれであってもよい。
The present invention will now be described in further detail.
The roux of the present invention contains cheese and a processed starch having a low gelatinization temperature and high swelling property. The term "roux" as used herein refers to a cooking ingredient used in cooking curry, stew, hayashi rice sauce, hashed beef, soup, and various other sauces. By adding the roux to ingredients such as meat and vegetables simmered together with water, each dish can be easily prepared. The form of the roux is not particularly limited as long as it is one that is commonly used in the technical field, and may be, for example, a block (solid roux), flake, granule, powder, or paste.
本明細書に記載の「チーズ」とは、ナチュラルチーズ又はプロセスチーズのことをいう。前記「ナチュラルチーズ」とは、乳、バターミルク（バターを製造する際に生じた脂肪粒以外の部分）、クリーム又はこれらを混合したものの少なくとも一部又はほとんどすべてのタンパク質を酵素その他の凝固剤により凝固させた凝乳から乳清の一部を除去したもの又はそれを熟成したものをいう。前記「プロセスチーズ」とは、前記ナチユラルチーズを粉砕し、加熱溶融し、乳化したものをいう。前記チーズとしては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記チーズは、ゴーダチーズ、クリームチース、マスカルポーネチーズ、カマンベールチーズ、又はチェダーチーズであってもよい。前記ルウにおける前記チーズの含有量は、特に限定されないが、例えば、前記ルウの全質量に対して約１～約１０質量％であってもよく、好ましくは約２～約５質量％である。前記チーズをこのような量で配合すると、ルウの製造工程での原料混合物の硬化を抑えつつ、調製されるソースに適度な風味を付与することができる。 The term "cheese" as used herein refers to natural cheese or processed cheese. The term "natural cheese" refers to a product obtained by removing a part of the whey from the curds obtained by coagulating at least a part or almost all of the proteins of milk, buttermilk (a part other than fat particles generated during the production of butter), cream, or a mixture of these with an enzyme or other coagulant, or by aging the curds. The term "processed cheese" refers to a product obtained by crushing the natural cheese, melting it by heating, and emulsifying it. The cheese may be any cheese commonly used in the art, without any particular restrictions. For example, the cheese may be Gouda cheese, cream cheese, mascarpone cheese, Camembert cheese, or Cheddar cheese. The content of the cheese in the roux is not particularly limited, but may be, for example, about 1 to about 10% by mass, and preferably about 2 to about 5% by mass, based on the total mass of the roux. When the cheese is blended in such an amount, it is possible to impart an appropriate flavor to the sauce to be prepared while suppressing the hardening of the raw material mixture in the roux production process.
本明細書に記載の「糊化開始温度」とは、アミログラムによって糊化の過程を測定したときに、粘度が急激に上昇し始める温度、すなわちアミログラムの立ち上がり温度のことをいう。本発明のルウは、糊化開始温度が７０℃以下、好ましくは６５℃以下である加工澱粉、あるいは分子内にアセチル基又はカルボニル基を有する加工澱粉（以下まとめて「とろみ発現性加工澱粉」ということもある。）を含む。前記とろみ発現性加工澱粉としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記とろみ発現性加工澱粉は、酢酸澱粉、酸化澱粉、アセチル化アジピン酸架橋澱粉、アセチル化酸化澱粉、及びアセチル化リン酸架橋澱粉からなる群から選択される少なくとも１種であってもよい。特定の理論に拘束されるものではないが、前記とろみ発現性加工澱粉は、分子内にアセチル基又はカルボニル基を有することなどによって糊化開始温度が比較的低くなっており、膨潤性が高いので、調理されたソースにおいてとろみを発現する能力が高いと考えられる。前記とろみ発現性加工澱粉の含有量は、特に限定されないが、例えば、前記ルウの全質量に対して約０．５～約５．０質量％であってもよく、好ましくは約０．７～約３．０質量％である。前記とろみ発現性加工澱粉をこのような量で配合すると、調製されるソースの濃厚なとろみが、特に他の食材に絡みやすいものとなる。 The term "gelatinization temperature" as used herein refers to the temperature at which the viscosity begins to rise rapidly when the gelatinization process is measured by an amylogram, i.e., the rising temperature of the amylogram. The roux of the present invention contains a processed starch having a gelatinization temperature of 70°C or less, preferably 65°C or less, or a processed starch having an acetyl group or a carbonyl group in the molecule (hereinafter collectively referred to as "thickening-producing processed starch"). The thickening-producing processed starch may be any of those commonly used in the art, without any particular limitations, and may be, for example, at least one selected from the group consisting of acetate starch, oxidized starch, acetylated adipic acid cross-linked starch, acetylated oxidized starch, and acetylated phosphate cross-linked starch. Without being bound by any particular theory, the thickening-producing processed starch has a relatively low gelatinization temperature due to the presence of an acetyl group or a carbonyl group in the molecule, and is highly swellable, and is therefore considered to have a high ability to produce a thickening in a cooked sauce. The content of the thickening modified starch is not particularly limited, but may be, for example, about 0.5 to about 5.0% by mass, and preferably about 0.7 to about 3.0% by mass, based on the total mass of the roux. When the thickening modified starch is blended in such an amount, the prepared sauce has a rich viscosity that is particularly easy to mix with other ingredients.
ある態様では、本発明のルウは、発酵食材をさらに含む。本明細書に記載の「発酵食材」とは、食材を微生物などの作用で発酵させることによって加工した食品原料のことをいう。前記発酵食材としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記発酵食材は、味噌及び／又は酒粕であってもよい。前記発酵食材は、前記ルウで調製されるソースのチーズ感を高めることができる。例えば、前記味噌は、前記チーズの風味を増強し、前記ルウで調製されるソースにチーズフォンデュのような濃厚な味を付与することができる。前記味噌の含有量は、特に限定されないが、例えば、前記味噌は、前記チーズの含有量に対する前記味噌の含有量の質量比が約０．０１～約０．５、好ましくは約０．０２～約０．２となるように、前記ルウに含まれる。また、前記酒粕は、前記チーズの香りを増強し、前記ルウで調製されるソースにチーズフォンデュのような濃厚な香りを付与することができる。前記酒粕の含有量は、特に限定されないが、例えば、前記酒粕は、前記チーズの含有量に対する前記酒粕の含有量の質量比が、約０．０１～約０．３、好ましくは約０．０２～約０．２となるように、前記ルウに含まれる。 In one embodiment, the roux of the present invention further includes a fermented food ingredient. The term "fermented food ingredient" as used herein refers to a food ingredient processed by fermenting a food ingredient with the action of a microorganism or the like. The fermented food ingredient may be any food ingredient commonly used in the art, without any particular limitation. For example, the fermented food ingredient may be miso and/or sake lees. The fermented food ingredient can enhance the cheese flavor of the sauce prepared with the roux. For example, the miso can enhance the flavor of the cheese and impart a rich flavor like cheese fondue to the sauce prepared with the roux. The content of the miso is not particularly limited, but for example, the miso is included in the roux so that the mass ratio of the content of the miso to the content of the cheese is about 0.01 to about 0.5, preferably about 0.02 to about 0.2. The sake lees can enhance the aroma of the cheese and impart a rich aroma like cheese fondue to the sauce prepared with the roux. The amount of the sake lees contained is not particularly limited, but for example, the sake lees are contained in the roux so that the mass ratio of the sake lees content to the cheese content is about 0.01 to about 0.3, preferably about 0.02 to about 0.2.
ある態様では、本発明のルウは、キャラウェイ及び／又は黒胡椒をさらに含む。前記キャラウェイ及び前記黒胡椒は、前記ルウで調製されるソースの味にアクセントを付与し、当該ソースの風味をチーズフォンデュの風味に近づけることができる。前記キャラウェイの含有量は、特に限定されないが、例えば、前記ルウの全質量に対して約０．００１～約０．２質量％であってもよく、好ましくは約０．０１～約０．１質量％である。前記黒胡椒の含有量は、特に限定されないが、例えば、前記ルウの全質量に対して約０．０１～約０．５質量％であり、好ましくは約０．０２～約０．３質量％である。前記ルウは、必要に応じて、他の香辛料をさらに含んでもよい。 In one embodiment, the roux of the present invention further contains caraway and/or black pepper. The caraway and black pepper accentuate the taste of the sauce prepared with the roux, and can bring the flavor of the sauce closer to that of cheese fondue. The content of the caraway is not particularly limited, but may be, for example, about 0.001 to about 0.2% by mass, and preferably about 0.01 to about 0.1% by mass, based on the total mass of the roux. The content of the black pepper is not particularly limited, but may be, for example, about 0.01 to about 0.5% by mass, and preferably about 0.02 to about 0.3% by mass, based on the total mass of the roux. The roux may further contain other spices as necessary.
本発明のルウは、当技術分野で通常使用される任意の方法により製造することができる。例えば、澱粉質原料及び油脂の混合物を撹拌しながら加熱して、小麦粉ルウなどの加熱処理混合物を調製し、そこへ前記チーズ及び前記とろみ発現性加工澱粉並びに他の原料を適宜添加し、それらの混合物を撹拌しながら加熱した後に、冷却工程、充填工程、及び固化工程などを経て、目的のルウを製造してもよい。本明細書に記載の「澱粉質原料」とは、澱粉を主成分とする食品原料のことをいい、特に前記加熱処理混合物を調製するために前記とろみ発現性加工澱粉とは別に使用される。前記澱粉質原料は、前記ルウを製造することができる限り特に限定されないが、例えば、小麦澱粉、コーンスターチ、米澱粉、馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、くず澱粉、及び加工澱粉などの澱粉、並びに、小麦粉、コーンフラワー、米粉、ライ麦粉、蕎麦粉、あわ粉、きび粉、はと麦粉、及びひえ粉などの穀粉などからなる群から選択される少なくとも１種であってもよい。前記澱粉質原料の含有量は、特に限定されないが、例えば、前記ルウの全質量に対して、約２０～約５０質量％であってもよく、好ましくは約３０～約４０質量％である。 The roux of the present invention can be produced by any method commonly used in the art. For example, a mixture of starchy raw materials and fats and oils is heated while stirring to prepare a heat-treated mixture such as a wheat flour roux, to which the cheese, the thickening modified starch, and other raw materials are appropriately added, and the mixture is heated while stirring, and then the desired roux is produced through a cooling process, a filling process, a solidification process, and the like. The "starch raw material" described in this specification refers to a food raw material containing starch as a main component, and is used separately from the thickening modified starch to prepare the heat-treated mixture. The starchy raw material is not particularly limited as long as it can produce the roux, and may be at least one selected from the group consisting of starches such as wheat starch, corn starch, rice starch, potato starch, sweet potato starch, tapioca starch, kudzu starch, and modified starch, as well as cereal flours such as wheat flour, corn flour, rice flour, rye flour, buckwheat flour, millet flour, millet flour, pigeon flour, and barnyard millet flour. The content of the starch raw material is not particularly limited, but may be, for example, about 20 to about 50% by mass, and preferably about 30 to about 40% by mass, relative to the total mass of the roux.
本明細書に記載の「油脂」とは、食用に供される天然油脂又は加工油脂などの油脂のことをいう。前記油脂としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記油脂は、バター、牛脂、及び豚脂などの動物油脂、マーガリン、パーム油、綿実油、及びコーン油などの植物油脂、これらの硬化油脂、並びにこれらの混合油脂などからなる群から選択される少なくとも１種であってもよい。前記油脂の融点は、特に制限されず、目的の形状のルウを製造するために適宜選択され得る。例えば、固体状のルウを製造するためには融点３５℃以上の油脂が好ましい。前記油脂の含有量は、特に限定されないが、例えば、前記ルウの全質量に対して、約２０質量％以上であってもよく、好ましくは約３０～約４０質量％である。 The term "oils and fats" as used herein refers to edible natural or processed oils and fats. As the oils and fats, any oils and fats commonly used in the art can be used without any particular limitation. For example, the oils and fats may be at least one selected from the group consisting of animal oils and fats such as butter, beef tallow, and lard, vegetable oils and fats such as margarine, palm oil, cottonseed oil, and corn oil, hardened oils and fats thereof, and mixed oils and fats thereof. The melting point of the oils and fats is not particularly limited and may be appropriately selected to produce a roux of the desired shape. For example, oils and fats with a melting point of 35°C or higher are preferred to produce a solid roux. The content of the oils and fats is not particularly limited, but may be, for example, about 20% by mass or more, and preferably about 30 to about 40% by mass, based on the total mass of the roux.
本発明のルウは、本発明の目的を損なわない限り、当技術分野で通常使用される任意の食品原料又は任意の添加剤をさらに含んでもいいし、調製されるソースにとろみを付与するのに有効な他の添加剤をさらに含んでもよい。例えば、前記ルウは、水系原料、粉体原料、及び／又は乳化剤などをさらに含んでもよい。 The roux of the present invention may further contain any food ingredient or any additive commonly used in the art, as long as it does not impair the object of the present invention, and may further contain other additives effective for thickening the sauce to be prepared. For example, the roux may further contain an aqueous ingredient, a powder ingredient, and/or an emulsifier.
また別の態様では、本発明は、チーズと糊化開始温度が７０℃以下である加工澱粉（とろみ発現性加工澱粉）とを含むソースにも関しており、当該ソースは、本発明のルウを使用して調製することができる。前記とろみ発現性加工澱粉の含有量は、特に限定されないが、例えば、前記ソースの全質量に対して約０．０５～約１．１質量％であってもよく、好ましくは約０．１～約０．８質量％である。前記とろみ発現性加工澱粉をこのような量で配合すると、前記ソースの濃厚なとろみが、特に他の食材に絡みやすいものとなる。 In another aspect, the present invention also relates to a sauce comprising cheese and a processed starch having a gelatinization onset temperature of 70°C or less (thickening processed starch), and the sauce can be prepared using the roux of the present invention. The content of the thickening processed starch is not particularly limited, but may be, for example, about 0.05 to about 1.1% by mass, and preferably about 0.1 to about 0.8% by mass, based on the total mass of the sauce. When the thickening processed starch is blended in such an amount, the thickened viscosity of the sauce makes it particularly easy to mix with other ingredients.
以下、実施例により本発明を具体的に説明するが、本発明の範囲はこれら実施例に限定されるものではない。 The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited to these examples.
１．ルウの調製
表１に記載の量の食用油脂及び小麦粉を使用して、常法により小麦粉ルウを調製した。そして、これら以外の原料を表１に記載の量で前記小麦粉ルウと適宜混合し、８０℃になるまで加熱撹拌した。その後、混合物を冷却して容器に充填し、固化することによって、実施例１～４及び比較例１～３のブロック状の固形ルウを調製した。なお、実施例１～４で使用した酢酸澱粉の糊化開始温度は６２℃だった。
1. Preparation of roux A wheat flour roux was prepared by a conventional method using the edible oils and fats and wheat flour in the amounts shown in Table 1. The other ingredients were then appropriately mixed with the wheat flour roux in the amounts shown in Table 1, and heated and stirred until the temperature reached 80°C. The mixture was then cooled, filled into a container, and solidified to prepare block-shaped solid roux for Examples 1 to 4 and Comparative Examples 1 to 3. The gelatinization onset temperature of the starch acetate used in Examples 1 to 4 was 62°C.
２．試験例
実施例１～４又は比較例１～３のルウを使用して、チーズフォンデュ様のソースを作製した。具体的には、５０質量部のルウ及び３００質量部の湯を加熱釜に投入し、沸騰させて、ソースを作製した。作製したソースをパンにからめたときのとろみ、並びに当該ソースの味及び香りを、５人のパネルが以下の基準で評価した。結果を表１に示す。
＜とろみ＞
１：サラッとしていてとろみが足りない（従来品；比較例１）
２：とろみが上昇しているがチーズフォンデュ様と言える程ではない
３：チーズフォンデュ様の濃厚なとろみがある
＜味＞
１：チーズの味が弱い（従来品；比較例１）
２：チーズの味が強まっている
３：チーズフォンデュ様の濃厚な味がある
＜香り＞
１：チーズの香りが弱い（従来品；比較例１）
２：チーズの香りが強まっている
３：チーズフォンデュ様の濃厚な香りがある
2. Test Example Cheese fondue-like sauces were prepared using the roux of Examples 1 to 4 or Comparative Examples 1 to 3. Specifically, 50 parts by mass of roux and 300 parts by mass of hot water were placed in a heating kettle and boiled to prepare the sauce. A panel of five people evaluated the thickness of the prepared sauce when it was mixed with bread, as well as the taste and aroma of the sauce, based on the following criteria. The results are shown in Table 1.
<Thickness>
1: Thin and not thick enough (conventional product; Comparative Example 1)
2: The thickness has increased, but it is not thick enough to be called cheese fondue-like. 3: It has a thick, cheese fondue-like consistency. <Taste>
1: Weak cheese flavor (conventional product; Comparative Example 1)
2: The cheese flavor is stronger. 3: It has a rich flavor similar to cheese fondue. <Aroma>
1: Weak cheese aroma (conventional product; Comparative Example 1)
2: The cheese aroma is stronger. 3: It has a rich cheese fondue-like aroma.
チーズを多めに含む従来品のルウ（比較例１）で調製したソースは、サラッとしていてとろみが足りず、チーズの味も香りも弱かった。比較例１と比べて小麦粉を増量した比較例２のルウでも、チーズフォンデュ様と言える程度のとろみを達成することはできなかった。また、キサンタンガムを配合した比較例３のルウで調製したソースでは、とろみは若干上昇したものの、食感が悪く、チーズフォンデュとは程遠いものだった。 The sauce prepared with a conventional roux containing a large amount of cheese (Comparative Example 1) was thin and not thick enough, and the cheese taste and aroma were weak. Even the roux of Comparative Example 2, which contained a larger amount of wheat flour than Comparative Example 1, was unable to achieve a thickness that could be called cheese fondue-like. Furthermore, the sauce prepared with the roux of Comparative Example 3, which contained xanthan gum, was slightly thicker, but had a poor texture and was far from being like cheese fondue.
一方、酢酸澱粉を配合した実施例１～４のルウで調製したソースは、チーズフォンデュ様の濃厚なとろみを有しており、パンなどの食材にもよく絡まるソースであった。また、酢酸澱粉に加えて粉末味噌を配合した実施例２～４のルウで調製したソースは、チーズフォンデュ様の濃厚な風味を有するものであり、さらに酒粕を配合した実施例３及び４のルウで調製したソースは、特にチーズフォンデュ様の濃厚な香りを有するものであった。酢酸澱粉、粉末味噌、及び酒粕に加えて、黒胡椒及びキャラウェイをルウに配合すると、チーズの配合量は従来品と変わらないにもかかわらず、味にアクセントが付き、非常にチーズフォンデュに近い風味を有するソースを作製することができた（実施例４）。 On the other hand, the sauces prepared with the rouxes of Examples 1 to 4, which contained starch acetate, had a thick, cheese fondue-like consistency and were sauces that clung well to food ingredients such as bread. The sauces prepared with the rouxes of Examples 2 to 4, which contained powdered miso in addition to starch acetate, had a thick, cheese fondue-like flavor, and the sauces prepared with the rouxes of Examples 3 and 4, which contained sake lees, had a particularly thick, cheese fondue-like aroma. When black pepper and caraway were added to the roux in addition to starch acetate, powdered miso, and sake lees, the amount of cheese added was the same as in the conventional product, but the flavor was accentuated, and a sauce with a flavor very similar to cheese fondue could be produced (Example 4).
以上より、チーズを含むルウに酢酸澱粉などの糊化開始温度が低く膨潤性が高い加工澱粉を配合することにより、当該ルウから調製されるソースにおいて、他の食材に絡まる濃厚なとろみを達成できることがわかった。したがって、チーズフォンデュのようにパンに絡めて喫食するソースを手軽に調製することが可能となり、例えば、シチューなどのソースをパンに絡めて喫食するという新規な需要の創出を図ることができる。 From the above, it was found that by blending a processed starch with a low gelatinization temperature and high swelling property, such as starch acetate, into a roux containing cheese, it is possible to achieve a thick consistency in the sauce prepared from the roux that clings to other ingredients. This makes it possible to easily prepare sauces that can be eaten by dipping bread in them, such as cheese fondue, and creates new demand, for example, for dipping stew sauces in bread before eating them.
Claims (7)
澱粉質原料及び油脂の加熱処理混合物をさらに含み、前記加工澱粉の含有量が、前記ルウの全質量に対して０．５～５．０質量％である、ルウ（ただし、カルボナーラソース用ルウを除く）。 A roux comprising cheese and a processed starch having a gelatinization onset temperature of 70° C. or less,
A roux (excluding roux for carbonara sauce) further comprising a heat-treated mixture of a starchy raw material and an oil or fat, wherein the content of the processed starch is 0.5 to 5.0% by mass based on the total mass of the roux.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019085386A JP7501997B2 (en) | 2019-04-26 | 2019-04-26 | Roux and sauces |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019085386A JP7501997B2 (en) | 2019-04-26 | 2019-04-26 | Roux and sauces |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2020178649A JP2020178649A (en) | 2020-11-05 |
| JP7501997B2 true JP7501997B2 (en) | 2024-06-18 |
Family
ID=73022586
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019085386A Active JP7501997B2 (en) | 2019-04-26 | 2019-04-26 | Roux and sauces |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7501997B2 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011147424A (en) | 2010-01-20 | 2011-08-04 | Sato Shokuhin Kogyo Kk | Coagulated food |
| JP2011172552A (en) | 2010-02-25 | 2011-09-08 | Yukio Tsunoda | Method for storing and utilizing bean-curd refuse with nearly all thereof destined to be industrial waste |
| JP2012039898A (en) | 2010-08-16 | 2012-03-01 | Nisshin Foods Kk | Roux for carbonara sauce |
| JP2014108055A (en) | 2012-11-30 | 2014-06-12 | Tanaka Shokuhin Kogyosho:Kk | Spinnable pasty cheese composition |
| JP2015015928A (en) | 2013-07-12 | 2015-01-29 | キユーピー株式会社 | Cheese sauce |
| WO2018143213A1 (en) | 2017-01-31 | 2018-08-09 | 日清フーズ株式会社 | Creamy sauce |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101681965B1 (en) * | 2014-08-26 | 2016-12-12 | 주식회사 기업과사람들 | A method for preparing bite-sized pie without oil-frying |
-
2019
- 2019-04-26 JP JP2019085386A patent/JP7501997B2/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011147424A (en) | 2010-01-20 | 2011-08-04 | Sato Shokuhin Kogyo Kk | Coagulated food |
| JP2011172552A (en) | 2010-02-25 | 2011-09-08 | Yukio Tsunoda | Method for storing and utilizing bean-curd refuse with nearly all thereof destined to be industrial waste |
| JP2012039898A (en) | 2010-08-16 | 2012-03-01 | Nisshin Foods Kk | Roux for carbonara sauce |
| JP2014108055A (en) | 2012-11-30 | 2014-06-12 | Tanaka Shokuhin Kogyosho:Kk | Spinnable pasty cheese composition |
| JP2015015928A (en) | 2013-07-12 | 2015-01-29 | キユーピー株式会社 | Cheese sauce |
| WO2018143213A1 (en) | 2017-01-31 | 2018-08-09 | 日清フーズ株式会社 | Creamy sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2020178649A (en) | 2020-11-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2011122113A1 (en) | Cheese-like food for baking | |
| JP4972058B2 (en) | Method for producing containerized carbonara sauce | |
| JP7501997B2 (en) | Roux and sauces | |
| KR102221338B1 (en) | Cheese and production method therefor | |
| KR102272138B1 (en) | Cheese product and production method therefor | |
| JP5862107B2 (en) | Liquid composition | |
| JP5791239B2 (en) | Process cheese and method for producing the same | |
| JP5822564B2 (en) | Emulsified oil-based food and method for producing the same | |
| TWI784109B (en) | Method for producing roux | |
| JP7050700B2 (en) | Cream sauce | |
| JP2011142830A (en) | Method for producing packaged cream sauce | |
| JP7169049B2 (en) | Food composition for cooking with the addition of dairy ingredients and method for producing the same | |
| JP3737066B2 (en) | Method for producing instant roux containing a large amount of dairy ingredients and dairy ingredients | |
| JP2006101774A (en) | Ground meat processed food and raw material for the same | |
| JP5131862B2 (en) | Frozen carbonara sauce using okara paste | |
| WO2014046258A1 (en) | Liquid, paste or frozen food composition packaged in container, and method for producing said composition | |
| JP7169050B2 (en) | Food composition for cooking with the addition of dairy ingredients and method for producing the same | |
| JP2006320262A (en) | Egg roll-like food and method for producing the same | |
| JP2815516B2 (en) | Seasoning paste | |
| WO2022249906A1 (en) | Cheese-like food | |
| JP6924813B2 (en) | Roux manufacturing method and roux and sauce | |
| JP7446717B2 (en) | Concentrated seasoning composition | |
| TWI761641B (en) | Method for producing roux | |
| JP2815515B2 (en) | Seasoning paste | |
| JP7445390B2 (en) | Concentrated seasoning composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A625 | Written request for application examination (by other person) |
Free format text: JAPANESE INTERMEDIATE CODE: A625 Effective date: 20220125 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230222 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230421 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230803 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230929 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20240109 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240229 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20240507 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20240606 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7501997 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |