JPH0416131B2 - - Google Patents
Info
- Publication number
- JPH0416131B2 JPH0416131B2 JP57133908A JP13390882A JPH0416131B2 JP H0416131 B2 JPH0416131 B2 JP H0416131B2 JP 57133908 A JP57133908 A JP 57133908A JP 13390882 A JP13390882 A JP 13390882A JP H0416131 B2 JPH0416131 B2 JP H0416131B2
- Authority
- JP
- Japan
- Prior art keywords
- roux
- heated
- heating
- heat exchanger
- flavor
- 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.)
- Expired - Lifetime
Links
- 238000010438 heat treatment Methods 0.000 claims description 41
- 238000007790 scraping Methods 0.000 claims description 30
- 230000032683 aging Effects 0.000 claims description 22
- 235000013312 flour Nutrition 0.000 claims description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 239000004278 EU approved seasoning Substances 0.000 claims description 10
- 239000003925 fat Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 235000019197 fats Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 36
- 235000019634 flavors Nutrition 0.000 description 36
- 239000002994 raw material Substances 0.000 description 28
- 235000021549 curry roux Nutrition 0.000 description 18
- 239000000047 product Substances 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 235000021438 curry Nutrition 0.000 description 5
- 230000005070 ripening Effects 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 235000013547 stew Nutrition 0.000 description 4
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000019503 curry powder Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 239000003760 tallow Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920000515 polycarbonate Polymers 0.000 description 2
- 239000004417 polycarbonate Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- -1 aroma Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 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
- 239000000843 powder Substances 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
Description
本発明は、カレー、シチユー、ホワイトソース
等のルウの製造法に関する。更に詳しくは、かき
取式熱交換器を使用してルウを特定の条件で加熱
し、該加熱後のルウを特定の条件で熟成すること
により、風味と香りの豊かなルウを従来よりも効
率的に製造することのできるルウの製造法に関す
る。
食生活に於いて、小麦粉と油脂および調味料を
主原料として、これらを加熱・混練してつくるカ
レー、シチユー、ホワイトソース等のルウは、小
麦粉と油脂が融合した独得の色とテクスチヤーを
有し、又調味料がこくと潤いの有る風味と香りを
醸し出す為、食品基材として、あるいは料理に色
どりや風味を添える為のものとして広く親しまれ
ている。
一般に、このようなルウに特有の色や風味や香
りは、ルウを製造する際の加熱によつて大きく左
右されることが知られている。そして、特に風味
や香りの豊かなルウを得る為には、ルウを高温で
しかも均一に加熱することが必要であるとされて
いる。しかるに、従来よりルウの加熱に際して
は、直火型の焙煎釜やスチーム型の焙煎釜が使用
され、この点で種々の問題があつた。
即ち、焙煎釜を使用してルウを加熱する場合の
問題の第１としては、風味や香りの良好なルウを
得る為には、ルウを高温で充分に加熱する必要が
あるが、焙煎釜では熱効率が悪く、ルウの加熱に
時がかかり過ぎる。第２には、焙煎釜ではルウの
加熱を間を均一に行うことができない。即ち焙煎
釜のルウを加熱する場合、焙煎釜を中心部に至る
程ルウに加熱が及ばず、又焙煎釜に撹拌羽根等を
設置した場合にも、その機能には限界があり、従
つて得られるルウの品質がばらついたものとな
る。そして、上記の問題は、ルウの粘度が高くな
る程一層顕著になる。第３には、焙煎釜でルウを
加熱する場合は、エネルギーコストおよび安全・
衛生面でも問題がある。
上記のように、焙煎釜を使用してルウを加熱す
る従来法には種々の問題があり、従つてこれに代
わるルウの製造法が強く求められている。
本発明者らは、上記のような要望に応える為に
従来法の有する欠点のないルウの製造法を得るべ
く鋭意研究した。そして、本発明者らは、ルウを
製造する際の加熱装置として特にかき取式熱交換
器に注目し、これを使用してルウを製造する場合
について研究を進めた結果、単にかき取式熱交換
器でルウを加熱するだけでは、いかなる条件で加
熱しても、求めるルウの風味と香りは得られない
が、かき取式熱交換器を使用してルウを特定の条
件で加熱することに加えて該加熱後のルウを特定
の条件で熟成することによつて、焙煎釜で加熱さ
れた従来のルウと比較して、より優れた風味と香
りを有するルウを、極めて効率的に得ることがで
きることを見出した。
本発明は、このような新知見に基づいてなされ
たものであつて、小麦粉、油脂および調味料を主
体とするルウ原料をかき取式熱交換器を使用して
品温が80〜180℃で10秒〜10分加熱した後該加熱
後のルウを品温が40〜70℃で15分〜３時間熟成す
ることを特徴とするルウの製造法である。
以下、本発明の内容について詳述する。
先ず、本発明でルウ原料の主体として使用する
小麦粉としては強力粉、中力粉、薄力粉の何れで
もよい。使用する油脂としては、食用油脂を使用
するが、その中でも通常、牛脂、パーム油、ラー
ド等を使用する。調味料としては、食塩、砂糖、
化学調味料、カレー粉、胡椒、醤油、ソース、牛
乳、トマト・ピユーレ等を求めるルウに応じて適
宜使い分けることが可能である。
本発明では、上記のようなルウ原料を、下記の
ようにかき取式熱交換器を使用して加熱するが、
かき取式熱交換器への送入が容易となるよう、加
熱前に予めルウ原料をペースト状にしておくこと
が好ましい。ルウ原料をペースト状とする場合に
は、ルウ原料を原料油脂の溶融温度より高い温度
でニーダー等で加温混合すればよい。
本発明では、上記のようなルウ原料を加熱する
に際し、かき取式熱交換器を使用する。本発明で
使用するかき取式熱交換器とは、ペースト状の液
を加熱・冷却・撹拌混練する機能を有したもので
ある。このかき取式熱交換器の構造は、一般にペ
ースト状の原料が送入されるシリンダーと、該シ
リンダー内部にかき取羽根を付設した回転軸とジ
ヤケツトを有するものである。上記のような構造
を有するかき取式熱交換器を使用して原料を加熱
する場合は原料はシリンダーと回転軸との間を流
れ、この間、ジヤケツトを温水、スチーム等の熱
媒が流れて、これによつて原料が加熱される。
尚、シリンダーの回転軸との間に、冷却水、エチ
レングリコール水溶液、アンモニア等の冷媒が流
れる場合には、原料は冷却される。
上記のように、原料が加熱されたり、冷却され
る際に、上記回転軸に取付けられたかき取羽根は
シリンダー壁面に接して移動し、加熱（冷却）さ
れた部分と未加熱（未冷却）部分との入れ換えを
行い、又シリンダー壁面に付着した原料をはがす
と同時に、原料は該かき取羽根により強力に混合
され、均一化される。尚本発明では、上記のよう
な構造、機能を有するかき取式熱交換器を、ポン
プ等を介して連接して使用することも可能であ
る。
本発明では、上記のような、かき取式熱交換器
を使用してルウを加熱するが、この場合の条件と
しては、ルウの品温が80〜180℃で10秒〜10分加
熱する。加熱条件を上記範囲外とした場合、即ち
ルウの品温が80℃未満の場合には、10分以上加熱
しても小麦粉の生つぽい匂いが残り、味も生つぽ
く、一方ルウ原料の品温が180℃を超えた場合に
は、10秒以下の短時間で加熱しても焦げ臭を呈
し、色も褐変し、又焦げ味と伴に苦味も強まつた
ものしか得られず、何れの場合も好ましくない。
尚本発明では、上記の加熱条件の範囲内で、求め
るルウの種類により、又求めるルウの色、風味、
香りにより、加熱温度、加熱時間を適宜設定しう
る。
本発明では、上記のような条件でかき取式熱交
換器を使用してルウの加熱を行うが、この場合に
使用する原料を一括してかき取式熱交換器で加熱
してもいいし、又は使用する原料を一種又は数種
の原料に分けて、分けたものを別々にかき取式熱
交換器で加熱してもよい。後者の場合には、別々
に加熱された原料を加熱後混合し、必要な場合に
は再度かき取式熱交換器を加熱した後、下記の熟
成工程に送る。尚、原料を別々にかき取式熱交換
器で加熱する場合の具体例として、小麦粉と油脂
だけを加熱する場合には、品温が100〜180℃で45
秒〜５分加熱することが好ましく、油脂と調味料
だけを加熱する場合には、品温が80〜130℃で45
秒〜２分加熱することが好ましい。上記のように
原料を別々にかき取式熱交換器で加熱する場合に
は、各原料は各々最適の条件で加熱される為、最
終品の品質は非常に優れたものとなる。
本発明では、上記のようにかき取式熱交換器を
使用して加熱したルウを必要な場合には冷却す
る。本発明で加熱後のルウを冷却するとは、熟成
工程に送る際に焦げ付き等が生じない程度にま
で、および余熱によつて風味が劣化しない程度に
までルウの品温を下げることを意味する。尚、ル
ウを冷却する場合にも上記のかき取式熱交換器を
使用すると、ルウを極めて短時間に冷却すること
が可能となる。
次に、本発明では、加熱後冷却された、又は冷
却されていないルウを熟成する。本発明でいう熟
成とは、ルウを一定の品温で一定の時間保持する
ことを意味する。この場合に、使用する装置とし
ては、熟成釜、熟成タンク等ルウを一定の品温で
一定の時間保持することが可能なものであればよ
いが、ルウが均一に熟成されるよう、撹拌機能を
備えたものであることが好ましい。本発明で、上
記のような装置を使用してルウを熟成する条件と
してはルウの品温が40〜70℃で15分〜３時間熟成
する。熟成条件を上記範囲外とした場合、即ち、
ルウの品温が40℃未満の場合には、３時間以上熟
成してもルウに調味料の醸し出す風味と香りを充
分になじませることができず、ルウの風味と香り
はこくに欠け、まとまりがない。一方、ルウの品
温が70℃を超えた場合には、15分以下の短時間で
熟成しても、調味料の醸し出す風味と香りは好ま
しくないものに変化してしまい、まとまりがなく
なつて、何れの場合も好ましくない。
本発明では、上記の熟成条件の範囲内で、求め
るルウの種類により、又求めるルウの風味、香り
により、熟成温度、熟成時間を適宜設定しうる。
尚、本発明で、加熱後のルウを熟成することの
意味は、単にかき取式熱交換器で加熱しただけの
ルウは、たとえ本発明で特定した条件で加熱した
場合でも、風味と香りにこくがなく、又風味にま
とまりがないので、従つて加熱後のルウにこれら
を付与することにある。上記のように本発明で、
加熱後のルウを熟成することによつて、調味料の
醸し出す辛味、塩味、甘味、うま味等がうまく調
和して、ルウの風味と香りのこくが強まり、又い
わゆる風味のまとまりが生まれる。従つて、本発
明で、かき取式熱交換器で加熱後のルウを特定の
条件で熟成することによつて、得られるルウは、
全体として大変美味なものとなる。
以上、詳述したような本発明の方法によつて製
造されたルウは、食品基材として種々の野菜、果
実、肉類等を加えて調理されたり、そのままでソ
ース等として使用することができる。又、ルウを
充填機ホツパーに流し、ポリカーボネート等の容
器に充填して固形ルウとすることもできる。
次に、本発明の効果を明らかにする為、カレー
ルウの場合を例にとつて、カレールウをかき取式
熱交換器を使用して加熱した後、熟成して製造す
る際の加熱条件の相異及び熟成の有無及び熟成条
件の相異にる試験例を示す。
試験例
試験例では、加熱・熟成後固形ルウとする工程
を除いた以外は、下記の実施例１と全く同様の方
法でカレールウを製造する際に、かき取式熱交換
器を使用してカレールウを加熱する際の加熱条件
を異なるものとし、各々異なる条件で加熱された
カレールウを熟成せずに、又は熟成する場合はそ
の条件を異なるものとして熟成し、得られたカレ
ールウの品質について調べたものである。
The present invention relates to a method for producing roux for curry, stew, white sauce, etc. More specifically, by heating the roux under specific conditions using a scraping type heat exchanger and aging the roux under specific conditions after heating, it is possible to produce a roux with rich flavor and aroma more efficiently than before. The present invention relates to a method for producing roux that can be produced in a number of ways. In our diet, roux for curry, stew, white sauce, etc., which is made by heating and kneading wheat flour, fats and oils, and seasonings as the main ingredients, has a unique color and texture that is a fusion of flour, fats and oils. It is also widely used as a food base material and for adding color and flavor to dishes, as it gives seasonings a rich and moist flavor and aroma. Generally, it is known that the color, flavor, and aroma unique to such a roux are greatly influenced by the heating used when manufacturing the roux. In order to obtain a roux with a particularly rich flavor and aroma, it is said that it is necessary to heat the roux at a high temperature and evenly. However, when heating roux, direct-fire type roasting pots and steam-type roasting pots have conventionally been used, and various problems have arisen in this respect. In other words, the first problem when heating a roux using a roasting pot is that in order to obtain a roux with good flavor and aroma, it is necessary to heat the roux sufficiently at a high temperature. A pot has poor thermal efficiency and takes too long to heat the roux. Secondly, the roasting pot cannot heat the roux uniformly. That is, when heating the roux in a roasting pot, the heating does not reach the center of the roasting pot, and even if a stirring blade or the like is installed in the roasting pot, its function is limited. Therefore, the quality of the roux obtained varies. The above problem becomes more pronounced as the viscosity of the roux increases. Third, heating the roux in a roasting pot requires energy costs and safety.
There are also hygiene issues. As mentioned above, the conventional method of heating roux using a roasting pot has various problems, and therefore there is a strong demand for an alternative method for producing roux. In order to meet the above-mentioned demands, the present inventors have conducted extensive research in order to obtain a method for producing roux that does not have the drawbacks of conventional methods. The inventors of the present invention particularly focused on the scraping type heat exchanger as a heating device for producing roux, and as a result of conducting research on the case of using this to produce roux, they found that Simply heating the roux with an exchanger will not give you the desired flavor and aroma of the roux, no matter what conditions you heat it in. However, by using a scraped heat exchanger to heat the roux under specific conditions. In addition, by aging the heated roux under specific conditions, a roux with better flavor and aroma than conventional roux heated in a roasting pot can be obtained extremely efficiently. I found out that it is possible. The present invention was made based on such new knowledge, and uses a scraping-type heat exchanger to process roux raw materials mainly consisting of wheat flour, fats and oils, and seasonings to a temperature of 80 to 180°C. This roux manufacturing method is characterized by heating the roux for 10 seconds to 10 minutes and then aging the heated roux at a temperature of 40 to 70° C. for 15 minutes to 3 hours. Hereinafter, the content of the present invention will be explained in detail. First, the wheat flour used as the main raw material for the roux in the present invention may be any of strong flour, medium flour, and soft flour. Edible fats and oils are used as the fats and oils, and among these, beef tallow, palm oil, lard, etc. are usually used. Seasonings include salt, sugar,
Chemical seasonings, curry powder, pepper, soy sauce, sauce, milk, tomato puree, etc. can be used appropriately depending on the desired roux. In the present invention, the roux raw material as described above is heated using a scraped heat exchanger as described below.
It is preferable to make the roux raw material into a paste form before heating so that it can be easily fed into the scraping type heat exchanger. When the roux raw material is to be made into a paste, the roux raw material may be heated and mixed using a kneader or the like at a temperature higher than the melting temperature of the raw material fat. In the present invention, a scraped heat exchanger is used when heating the roux raw material as described above. The scraping type heat exchanger used in the present invention has the functions of heating, cooling, stirring and kneading a paste-like liquid. The structure of this scraping type heat exchanger generally includes a cylinder into which a paste-like raw material is fed, a rotating shaft with scraping blades attached inside the cylinder, and a jacket. When heating raw materials using a scraped heat exchanger having the above structure, the raw materials flow between the cylinder and the rotating shaft, and during this time, a heat medium such as hot water or steam flows through the jacket. This heats the raw material.
Note that when a refrigerant such as cooling water, ethylene glycol aqueous solution, ammonia, etc. flows between the cylinder and the rotating shaft, the raw material is cooled. As mentioned above, when the raw material is heated or cooled, the scraping blade attached to the rotating shaft moves in contact with the cylinder wall surface, and the heated (cooled) part and unheated (uncooled) part At the same time, the raw materials adhering to the cylinder wall are removed, and at the same time, the raw materials are strongly mixed and homogenized by the scraping blades. In the present invention, it is also possible to use scraped heat exchangers having the above-described structure and functions in conjunction with each other via a pump or the like. In the present invention, the roux is heated using a scraping type heat exchanger as described above. In this case, the roux is heated at a temperature of 80 to 180° C. for 10 seconds to 10 minutes. If the heating conditions are outside the above range, that is, if the temperature of the roux is less than 80℃, the raw odor and flavor of the flour will remain even after heating for more than 10 minutes, while the roux raw material If the product temperature exceeds 180℃, even if heated for a short time of 10 seconds or less, the product will have a burnt odor, the color will turn brown, and the product will only have a burnt taste and a strong bitterness. Either case is unfavorable.
In the present invention, within the range of the above heating conditions, depending on the type of roux desired, the color, flavor,
Depending on the aroma, the heating temperature and heating time can be set appropriately. In the present invention, the roux is heated using a scraping type heat exchanger under the above conditions, but the raw materials used in this case may be heated all at once using the scraping type heat exchanger. Alternatively, the raw materials used may be divided into one or several kinds of raw materials, and the divided materials may be heated separately in a scraping type heat exchanger. In the latter case, the separately heated raw materials are heated and mixed, and if necessary, the scraped heat exchanger is heated again, and then sent to the aging step described below. In addition, as a specific example of heating raw materials separately in a scraping type heat exchanger, when heating only flour and fat, the product temperature is 100 to 180℃ and 45℃.
It is preferable to heat for seconds to 5 minutes, and when heating only fats and seasonings, the product temperature should be 80 to 130℃ and 45℃.
It is preferable to heat for seconds to 2 minutes. When the raw materials are heated separately in the scraped heat exchanger as described above, each raw material is heated under its own optimal conditions, so the quality of the final product is extremely excellent. In the present invention, the roux heated using the scraped heat exchanger as described above is cooled if necessary. In the present invention, cooling the roux after heating means lowering the temperature of the roux to the extent that it does not burn when sent to the aging process and to the extent that the flavor does not deteriorate due to residual heat. In addition, when the above-mentioned scraping type heat exchanger is used also when cooling the roux, it becomes possible to cool the roux in an extremely short time. Next, in the present invention, the roux that has been cooled or not cooled after heating is aged. Aging as used in the present invention means holding the roux at a constant temperature for a certain period of time. In this case, the equipment to be used may be one that can maintain the roux at a certain temperature for a certain period of time, such as an aging pot or an aging tank. It is preferable that it has the following. In the present invention, the conditions for ripening the roux using the above-described apparatus include aging the roux at a temperature of 40 to 70°C for 15 minutes to 3 hours. When the ripening conditions are outside the above range, i.e.
If the temperature of the roux is less than 40℃, the flavor and aroma of the seasonings will not be able to fully absorb into the roux even if it is aged for more than 3 hours, and the flavor and aroma of the roux will lack body and will not stick together. There is no. On the other hand, if the temperature of the roux exceeds 70℃, the flavor and aroma of the seasoning will change to something undesirable even if it is aged for a short time of 15 minutes or less, and the roux will lose its consistency. , both cases are unfavorable. In the present invention, the aging temperature and aging time can be appropriately set within the range of the above-mentioned aging conditions depending on the desired type of roux and the desired flavor and aroma of the roux. In addition, in the present invention, the meaning of aging the roux after heating is that the roux simply heated with a scraping type heat exchanger will lose its flavor and aroma even if heated under the conditions specified in the present invention. Since it lacks body and flavor, it is necessary to add these to the roux after heating. As mentioned above, in the present invention,
By aging the roux after heating, the spiciness, saltiness, sweetness, umami, etc. produced by the seasonings harmonize well, the flavor and aroma of the roux becomes stronger, and a so-called unity of flavor is created. Therefore, in the present invention, the roux obtained by aging the roux under specific conditions after heating with a scraping type heat exchanger is as follows:
The whole thing is very delicious. The roux produced by the method of the present invention as detailed above can be used as a food base for cooking with various vegetables, fruits, meats, etc., or can be used as is as a sauce or the like. Alternatively, the roux can be poured into a hopper of a filling machine and filled into a container made of polycarbonate or the like to form a solid roux. Next, in order to clarify the effects of the present invention, using the case of curry roux as an example, we will explain the differences in heating conditions when producing curry roux by heating it using a scraping type heat exchanger and then ripening it. and test examples with different aging conditions and presence/absence of aging are shown. Test Example In a test example, curry roux was produced using a scraped heat exchanger in the same manner as in Example 1 below, except that the process of forming a solid roux after heating and aging was omitted. The heating conditions for heating the curry roux were different, and the curry roux heated under each different condition was aged without ripening, or if it was aged, the conditions were different, and the quality of the obtained curry roux was investigated. It is.
【表】【table】
【表】【table】
【表】
試験例からも明らかなように、単にかき取式熱
交換器で加熱しただけのルウは、いかなる条件で
加熱した場合でも、生つぽい味や臭いがしたり、
風味と香りのこくが不足したり、焦げ味や焦げ臭
がしたりして、何れも品質上不良なものであつ
た。又、かき取式熱交換器で加熱後、熟成した場
合でも、熟成条件が本発明で特定した範囲外のカ
レールウは、カレールウに不可欠であるこくのあ
る風味と香り、あるいは、風味のまとまりが不足
したもので、これらもカレールウとしての品質上
不良なものであつた。これに反し、本発明で特定
した条件で、かき取式熱交換器を使用して加熱さ
れ、しかも本発明で特定した条件で熟成したカレ
ールウは、カレールウとしての加熱風味ととも
に、こくの有る風味と香りを有し、又風味もまと
まつたもので品質上非常に優れたものであつた。
以上のように、本発明によれば、かき取式熱交
換器を使用してルウを特定の条件で加熱し、加熱
後のルウを特定の条件で熟成することによつて、
こくのある風味と香りを有し、風味もまとまつた
ルウを従来よりも極めて効率的に製造することが
可能である。
本発明によれば、かき取式熱交換器でルウを加
熱することにより、ルウの加熱を極めて短時間
に、しかも連続的に行うことが可能で、エネルギ
ーコストの面でも有効である。又、本発明では、
ルウの加熱を非常に均一に行うことが可能であ
る。従つて、本発明では、かき取式熱交換器で均
一に加熱されたルウを熟成する為、得られるルウ
の風味や香りにばらつきがなく、得られるルウ
は、従来のものに比してより品質上優れたものに
なる。又本発明では、ルウの加熱は密閉型で行わ
れ、安全かつ衛生的である。
実施例 １
小麦粉（中力粉）４Kg、パーム油４Kg、カレー
粉１Kg、食塩0.7Kgをニーダーで品温が約50℃に
なるよう加温混合した。上記のようにして得られ
たペースト状のカレールウ原料をかき取式熱交換
器に送入し、品温が100℃で60秒加熱した。加熱
後のカレールウを熟成釜に送入し、品温が50℃で
１時間熟成してカレールウを得た。このようにし
て得られたカレールウは焦げ付き等がなく、カレ
ーとして大変好ましいこくのある風味と香りと風
味のまとまりを有するものであつた。
上記のカレールウをパイプを通して充填機ホツ
パーに流し、ポリカーボネート容器に充填密封
後、１カ月常温で保存した後、開封し、これを使
用して常法によりカレーを調理した。調理したカ
レーは、非常にこくのある風味と香りを有し、風
味もまとまつたものであつた。
実施例 ２
小麦粉（中力粉）４Kg、牛脂４Kg、全脂粉乳１
Kg、食塩900ｇ、胡椒30ｇ、化学調味料100ｇをニ
ーダーで品温が約50℃となるよう加温混合した。
上記のようにして得られたペースト状のシチユー
原料をかき取式熱交換器に送入し、品温が80℃で
８分加熱した。加熱後のシチユールウを上記かき
取式熱交換器とポンプを介して連接されたもう一
基のかき取式熱交換器で、品温が約70℃になるま
で冷却した。冷却後のシチユールウを熟成釜に送
入し、品温が70℃で15分熟成してシチユーベース
を得た。得られたシチユーベースは、焦げ付きも
なく、良好なクリーム色を有し、風味と香りにも
こくがあつて、風味も非常によくまとまつたもの
であつた。
実施例 ３
小麦粉（薄力粉）４Kg、パーム油４Kgをニーダ
ーで品温が約50℃になるよう加温混合した。上記
のようにして得られたペースト状の原料をかき取
式熱交換器に送入し、品温が120℃で１分加熱し
た。これとは別に、牛脂２Kg、カレー粉２Kg、食
塩200ｇをニーダーで品温が約50℃になるよう加
温混合し、これをかき取式熱交換器に送入し、品
温が110℃で１分加熱した。上記のように加熱さ
れた両者をニーダーで混合し、これを熟成釜に送
入し、品温が40℃で20分熟成してカレールウを得
た。得られたカレールウは、非常にこくのある風
味と香りを有し、風味もまとまつたものであつ
た。[Table] As is clear from the test examples, roux that is simply heated in a scraping heat exchanger has a raw taste and odor no matter what conditions it is heated under.
All of them were of poor quality, lacking in richness of flavor and aroma, and having a burnt taste or smell. Furthermore, even when heated and aged in a scraping type heat exchanger, curry roux whose aging conditions are outside the range specified in the present invention lacks the rich flavor and aroma that are essential for curry roux, or lacks the consistency of flavor. These were also of poor quality as curry roux. On the other hand, curry roux heated using a scraping heat exchanger under the conditions specified in the present invention and aged under the conditions specified in the present invention has a rich flavor as well as the heated flavor as a curry roux. It had an aroma and a well-rounded flavor, and was of very good quality. As described above, according to the present invention, by heating the roux under specific conditions using a scraping type heat exchanger and aging the roux after heating under specific conditions,
It is possible to produce a roux with a rich flavor and aroma, and a well-rounded flavor, much more efficiently than before. According to the present invention, by heating the roux with a scraping type heat exchanger, it is possible to heat the roux continuously in an extremely short period of time, and it is also effective in terms of energy costs. Moreover, in the present invention,
It is possible to heat the roux very uniformly. Therefore, in the present invention, since the roux is heated uniformly in a scraping type heat exchanger and is aged, there is no variation in the flavor and aroma of the roux obtained, and the roux obtained is more flavorful than conventional ones. It will be of excellent quality. Further, in the present invention, heating of the roux is performed in a closed mold, which is safe and sanitary. Example 1 4 kg of wheat flour (all-purpose flour), 4 kg of palm oil, 1 kg of curry powder, and 0.7 kg of salt were heated and mixed in a kneader to a temperature of about 50°C. The paste-like curry roux raw material obtained as described above was fed into a scraping type heat exchanger and heated for 60 seconds at a temperature of 100°C. The heated curry roux was fed into a maturing pot and aged for 1 hour at a temperature of 50°C to obtain a curry roux. The curry roux thus obtained was free of burnt residue and had a rich flavor, aroma, and flavor that were very desirable as a curry. The above-mentioned curry roux was poured into a filling machine hopper through a pipe, filled into a polycarbonate container, sealed, stored at room temperature for one month, opened, and used to cook curry in a conventional manner. The cooked curry had a very rich flavor and aroma, and the flavor was well-balanced. Example 2 4 kg of wheat flour (all-purpose flour), 4 kg of beef tallow, 1 whole milk powder
Kg, 900 g of salt, 30 g of pepper, and 100 g of chemical seasonings were heated and mixed in a kneader to a temperature of approximately 50°C.
The paste-like stew raw material obtained as described above was fed into a scraping type heat exchanger and heated for 8 minutes at a temperature of 80°C. The heated raw material was cooled in another scraping type heat exchanger connected to the scraping type heat exchanger via a pump until the product temperature reached about 70°C. The cooled broth was sent to an aging pot and aged for 15 minutes at a temperature of 70°C to obtain a broth base. The stew base obtained had a good cream color without burning, had a rich flavor and aroma, and had a very well-balanced flavor. Example 3 4 kg of wheat flour (soft flour) and 4 kg of palm oil were heated and mixed in a kneader so that the product temperature reached approximately 50°C. The paste-like raw material obtained as described above was fed into a scraping type heat exchanger and heated for 1 minute at a temperature of 120°C. Separately, 2 kg of beef tallow, 2 kg of curry powder, and 200 g of salt were heated and mixed in a kneader until the temperature reached approximately 50°C, and this was fed into a scraping type heat exchanger until the temperature reached 110°C. Heated for 1 minute. The two heated as described above were mixed in a kneader, sent to a maturing pot, and aged at a temperature of 40° C. for 20 minutes to obtain a curry roux. The obtained curry roux had a very rich flavor and aroma, and the flavor was also consistent.
Claims (1)
原料をかき取式熱交換器を使用して品温が80〜
180℃で10秒〜10分加熱した後、該加熱後のルウ
を品温が40〜70℃で15分〜３時間熟成することを
特徴とするルウの製造法。1 Using a scraping type heat exchanger, the roux ingredients, which are mainly flour, fats and oils, and seasonings, are heated to a temperature of 80~80℃.
A method for producing a roux, which comprises heating at 180°C for 10 seconds to 10 minutes, and then aging the heated roux at a temperature of 40 to 70°C for 15 minutes to 3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57133908A JPS5925656A (en) | 1982-07-30 | 1982-07-30 | Preparation of roux |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57133908A JPS5925656A (en) | 1982-07-30 | 1982-07-30 | Preparation of roux |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5925656A JPS5925656A (en) | 1984-02-09 |
| JPH0416131B2 true JPH0416131B2 (en) | 1992-03-23 |
Family
ID=15115905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57133908A Granted JPS5925656A (en) | 1982-07-30 | 1982-07-30 | Preparation of roux |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5925656A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6114904A (en) * | 1984-06-30 | 1986-01-23 | Eidai Co Ltd | Manufacture of particle board |
| US5208062A (en) * | 1987-05-08 | 1993-05-04 | House Food Industrial Company Limited | Method for producing roux |
| JPH0716927B2 (en) * | 1990-03-30 | 1995-03-01 | 三井東圧化学株式会社 | Particle board manufacturing method |
| JP4733467B2 (en) * | 2004-11-10 | 2011-07-27 | ハウス食品株式会社 | Retort container manufacturing method |
-
1982
- 1982-07-30 JP JP57133908A patent/JPS5925656A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5925656A (en) | 1984-02-09 |
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