JPH10304852A - Production of roux - Google Patents
Production of rouxInfo
- Publication number
- JPH10304852A JPH10304852A JP9114883A JP11488397A JPH10304852A JP H10304852 A JPH10304852 A JP H10304852A JP 9114883 A JP9114883 A JP 9114883A JP 11488397 A JP11488397 A JP 11488397A JP H10304852 A JPH10304852 A JP H10304852A
- Authority
- JP
- Japan
- Prior art keywords
- group
- raw materials
- heat treatment
- flavor
- aroma
- 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.)
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Links
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、風味・香りのよい
ルウの製造方法に関するものである。更に詳しくは、本
発明は、原料を特定の群に分けて、各々を風味・香りを
立たせるのに適した条件で加熱処理することにより、風
味・香りのよいルウを製造することを可能としたもので
あり、各々の原料の特性に応じた風味・香り立ちと、こ
れによる風味・香りの融合効果を効果的に達成すること
を可能とする高品質のルウの製造方法に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a roast having a good flavor and aroma. More specifically, the present invention makes it possible to produce a roast with a good flavor and aroma by dividing the raw materials into a specific group and heat-treating each under conditions suitable for imparting a flavor and aroma. The present invention relates to a method for producing a high-quality roux that can effectively achieve a flavor and aroma standing according to the characteristics of each raw material and a fusion effect of the flavor and aroma thereby.
【０００２】[0002]
【従来の技術】一般に、カレー、シチュー等のルウは、
その原料配合、製造プロセス等の差異に起因するその特
有の風味・香り上の質的、量的差異が製品の性格を大き
く左右する重要因子となっている。したがって、カレー
等のルウを製造する場合は、カレーパウダー等の独特の
香り風味が引き立つようにする必要があり、そのため
に、原料配合、製造プロセス等において、様々な工夫を
施すことが必要とされているが、製造プロセスの面でい
えば、例えば、従来、油脂と小麦粉とを１００〜１７０
℃程度に加熱混合して小麦粉ルウを作った後に、風味が
逸散、分解しやすいカレーパウダー等を加えることが行
われていた。その他にも、種々の方法が提案されている
が、従来のものは、いずれも、ルウの風味向上に寄与し
得る原料の風味・香り特性を最大限に発揮させることを
可能とする方法としてはいまだ不充分なものであった。2. Description of the Related Art In general, curry, stew, etc.
The qualitative and quantitative differences in the unique flavor and aroma caused by differences in the raw material composition, manufacturing process, etc., are important factors that greatly affect the characteristics of products. Therefore, when manufacturing roux such as curry, it is necessary to make a unique scent flavor such as curry powder stand out, and for that purpose, it is necessary to make various efforts in the blending of raw materials, the manufacturing process, and the like. However, in terms of the manufacturing process, for example, conventionally, fats and oils and flour have been
After heating and mixing at about ° C to produce flour roux, curry powder or the like, which easily dissipates and decomposes in flavor, has been added. In addition, various methods have been proposed, but all of the conventional methods are methods capable of maximizing the flavor and aroma characteristics of raw materials that can contribute to the improvement of the flavor of roux. It was still inadequate.
【０００３】[0003]
【発明が解決しようとする課題】このような状況の中
で、本発明者らは、上記従来技術に鑑みて、原料の有す
る特有の風味・香りを逸散、分解させることなく、その
風味・香り特性を最大限に発揮せしめてルウの風味・香
り向上を図ることが可能な高品質のルウ製品を製造する
ための新しい技術を開発することを目標として鋭意研究
を積み重ねた結果、少なくとも原料を種類に応じて特定
の群に分かち、各群の原料を特定の条件で加熱処理する
構成を採用することにより所期の目的を達成し得ること
を見出して、本発明を完成するに至った。Under these circumstances, the present inventors, in view of the above-mentioned prior art, dissipate and decompose the specific flavor and aroma of the raw material without dissipating or decomposing the same. As a result of intensive research with the aim of developing new technologies for manufacturing high-quality luu products that can maximize the flavor and aroma of luu by maximizing the aroma characteristics, at least the raw materials The present inventors have found out that the intended purpose can be achieved by adopting a configuration in which the raw materials of each group are heat-treated under specific conditions according to the type, and the present invention has been completed.
【０００４】本発明は、優れた風味・香り特性を有する
新しいルウの製造方法を提供することを目的とするもの
である。また、本発明は、高温処理により風味・香り向
上が図られるカレーパウダー等と、低温処理により風味
・香り向上が図られる乳製品や野菜・果実エキス等の、
それぞれの原料の風味・香り等を有効かつ最大限に発揮
させることを可能とした高品質のルウ製品を製造する方
法を提供することを目的とするものである。また、本発
明は、先行技術のものより、更に風味・香りのよいルウ
を提供することを目的とするものである。[0004] It is an object of the present invention to provide a method for producing a new roux having excellent flavor and aroma characteristics. In addition, the present invention, such as curry powder and the like flavor and fragrance is improved by high-temperature treatment, such as dairy products and vegetables and fruit extracts to improve flavor and fragrance by low-temperature treatment,
It is an object of the present invention to provide a method for producing a high-quality roux product that enables the flavor and aroma of each raw material to be effectively and maximally exhibited. Another object of the present invention is to provide a roux having a better flavor and aroma than that of the prior art.
【０００５】[0005]
【課題を解決するための手段】上記課題を解決するため
の本発明の態様は、オニオン、ガーリック、ジンジャ
ー、肉類、小麦粉及びカレーパウダーから選ばれた１以
上を含む第１群、並びに乳製品、第１群に挙げたもの以
外の野菜類、果実類、香りを付与するための香辛料、ケ
チャップ、醤油及びソースから選ばれた１以上を含む第
２群として、少なくとも原料を２つの群に分かち、第１
群の原料を１００℃以上の温度で高温加熱処理すると共
に、第２群の原料を４０〜９５℃の温度で低温加熱処理
し、これらを含む全ての原料を混合し、必要に応じて更
に仕上げのための加熱処理を施すことを特徴とするルウ
の製造方法、である。An embodiment of the present invention for solving the above-mentioned problems comprises a first group containing at least one selected from onion, garlic, ginger, meat, flour and curry powder, and a dairy product. Vegetables other than those listed in the first group, fruits, spices for imparting aroma, ketchup, as a second group containing one or more selected from soy sauce and sauce, at least the raw material is divided into two groups, First
The raw materials of the group are subjected to a high-temperature heat treatment at a temperature of 100 ° C. or higher, and the raw materials of the second group are subjected to a low-temperature heat treatment at a temperature of 40 to 95 ° C., and all the raw materials including these are mixed and further finished if necessary. A method for producing luu, wherein a heat treatment is performed.
【０００６】[0006]
【発明の実施の形態】続いて、本発明について更に詳細
に説明する。本発明では、ルウの製造方法において、原
料を種類に応じて第１群及び第２群に区分けする。第１
群を構成する原料としては、比較的高温の加熱処理によ
って独自の風味・香りが引き立つ原料で、オニオン、ガ
ーリック、ジンジャー、畜肉、鳥肉、魚介類等の肉類、
小麦粉及びカレーパウダー（混合香辛料）から選ばれた
１以上を含む原料が挙げられる。第１群の原料は、ルウ
中に生のものでは３〜４０重量％（以下％と略称す
る）、パウダーでは３〜２５％、エキスでは３〜４０％
含むのがよく、特にオニオンは生のものでは２〜３０
％、パウダーでは１〜１０％、エキスでは１〜３０％、
肉類は生のものでは０．３〜７％、パウダーでは０．１
〜５％、エキスでは０．１〜７％、カレーパウダーは１
〜１０％含むのがよい。Next, the present invention will be described in more detail. In the present invention, in the method for producing ruw, the raw materials are classified into a first group and a second group according to the type. First
The raw materials that make up the group are those that have a unique flavor and aroma by relatively high temperature heat treatment, such as onions, garlic, ginger, livestock, poultry, seafood, and other meats.
Raw materials containing at least one selected from flour and curry powder (mixed spices) can be mentioned. The raw materials of the first group are 3 to 40% by weight (hereinafter abbreviated as "%") in raw raw material, 3 to 25% in powder, and 3 to 40% in extract.
It is better to include, especially onion is 2-30 when raw
%, 1-10% for powder, 1-30% for extract,
Meats are 0.3% to 7% raw, 0.1% powder
~ 5%, 0.1 ~ 7% for extract, 1 for curry powder
It is better to contain 10% to 10%.
【０００７】第２群を構成する原料としては、低温の加
熱処理によって独自の風味・香りが引き立つ原料で、チ
ーズ等の乳製品、第１群に挙げたもの以外のニンジン、
セロリ等の野菜類、リンゴ、バナナ、パイン等の果実
類、カルダモン、クミン、シナモン等の香りを付与する
ための香辛料、ケチャップ、醤油及びソースから選ばれ
た１以上を含む原料が挙げられる。第２群の原料は、ル
ウ中に生のものでは１〜４５％、パウダーでは０．５〜
２０％、エキスでは０．５〜４５％含むのがよく、特に
乳製品は生のものでは０．５〜４０％、パウダーでは
０．５〜１０％、エキスでは０．５〜４０％、野菜類は
生のものでは０．１〜７％、パウダーでは０．０５〜
３．５％、エキスでは０．０５〜７％、果実類は生のも
のでは０．０５〜７％、パウダーでは０．０１〜３．５
％、エキスでは０．０１〜７％％含むのがよい。[0007] The raw materials constituting the second group include dairy products such as cheese, carrots other than those listed in the first group, which are materials that have a unique flavor and aroma by low-temperature heat treatment.
Raw materials including at least one selected from vegetables such as celery, fruits such as apples, bananas and pine, spices for imparting aroma such as cardamom, cumin, cinnamon, ketchup, soy sauce and sauce. The raw material of the second group is 1 to 45% of raw material in luu and 0.5 to 0.5% of powder.
20%, 0.5-45% for extracts, especially 0.5-40% for dairy products, 0.5-10% for powders, 0.5-40% for extracts, vegetables Species are 0.1 to 7% for raw and 0.05 to for powder
3.5%, 0.05 to 7% for extracts, 0.05 to 7% for fruits, 0.01 to 3.5 for powders
%, And 0.01 to 7% in an extract.
【０００８】第１乃至２群のいずれの原料も、生、パウ
ダー等の乾燥物、エキス等の濃縮物等形態を問わず、ま
た大きさを問わず用いることができる。生の原料では、
よりフレッシュな風味・香りのルウを製造することがで
き、乾燥物、濃縮物等であれば風味・香りが均質とな
り、工業的にルウを製造する場合に適する。なお、上記
の第１乃至２群の原料の他に、油脂と小麦粉を焙煎して
得る小麦粉ルウ、食塩、砂糖、調味料（アミノ酸）等の
粉体原料等の別の原料を用い得ることはいうまでもな
い。原料の風味・香りを引き立たせ、かつ相互に馴染ま
せる効果を適切に得る上で、小麦粉ルウ１７〜２８％
（通常、油脂４０〜４８部及び澱粉系原料５２〜６０部
からなる）、粉体原料５４〜８０％を用いるとよい。上
記の各原料の含有量については、各々下限に満たないと
当該原料の風味・香りがルウに十分に活かされない傾向
となり、上限を超えるとルウの品質上好ましくない場合
があるので、各々上記の範囲が本発明の作用効果を得る
上での最適範囲となる。なお、原料の含有量は、生の原
料についてのもの（乾燥物、濃縮物等では生換算したも
の）で、この点は本明細書中を通じて同様である。Any of the raw materials of the first and second groups can be used irrespective of the form, such as raw material, dried product such as powder, and concentrated product such as extract, and irrespective of size. In raw ingredients,
Luu having a fresher flavor and aroma can be produced, and a dried product, a concentrated product, and the like have a homogeneous flavor and aroma, and are suitable for industrial production of ruw. In addition to the raw materials of the first and second groups, other raw materials such as powder raw materials such as flour roux, salt, sugar, and seasonings (amino acids) obtained by roasting fats and oils and flour may be used. Needless to say. In order to enhance the flavor and aroma of the raw materials and to obtain the effect of blending with each other properly, the flour luw 17-28%
(Usually, 40 to 48 parts of fats and oils and 52 to 60 parts of a starch-based raw material), and 54 to 80% of a powder raw material may be used. If the content of each of the above-mentioned raw materials is less than the lower limit, the flavor and aroma of the raw materials tend not to be sufficiently utilized in the roux, and if the content exceeds the upper limit, the quality of the luu may be unfavorable. The range is the optimum range for obtaining the effects of the present invention. In addition, the content of the raw material is that of a raw raw material (a dry conversion, a concentrate, and the like are raw conversions), and this point is the same throughout the present specification.
【０００９】本発明では、上記第１群の原料を１００℃
以上、好ましくは１０４〜１２９℃の温度で高温加熱処
理すると共に、第２群の原料を４０〜９５℃、好ましく
は４５〜７５℃の温度で低温加熱処理する。第１群の原
料については、１００℃以上で加熱することにより、各
原料の風味・香りを向上させることができる。第２群の
原料については、上記条件範囲で加熱することにより、
風味・香りの逸散分解を回避して各原料の風味・香りを
向上させることができる。加熱処理の条件が、各々上記
条件範囲の下限に満たないと、原料の風味・香りの発現
が不十分となりやすい。各々の上限を超えると、加熱が
強すぎて焦げが生じる等で原料の品質を損ないやすい。In the present invention, the first group of raw materials is kept at 100 ° C.
As described above, the high-temperature heat treatment is preferably performed at a temperature of 104 to 129 ° C, and the low temperature heat treatment of the second group of raw materials is performed at a temperature of 40 to 95 ° C, preferably 45 to 75 ° C. By heating the first group of raw materials at 100 ° C. or higher, the flavor and aroma of each raw material can be improved. For the second group of raw materials, by heating in the above condition range,
The flavor and aroma of each raw material can be improved by avoiding dissipative decomposition of the flavor and aroma. When the conditions of the heat treatment are less than the lower limits of the above-mentioned condition ranges, the flavor and aroma of the raw material tend to be insufficiently expressed. If the respective upper limits are exceeded, the quality of the raw material is liable to be impaired due to excessive heating and burning.
【００１０】上記の加熱処理の手段としては、焙煎、焼
成、蒸煮、ボイル、密閉容器内での加熱処理等の任意の
ものを採用できるが、特に第１群の原料については、炒
め処理等の油の存在下で行う加熱処理を行うことが、原
料の風味・香りを好適に醸成し得るので好ましい。油を
用いる場合は、加熱する原料に対して４０〜６０％用い
るのが、上記の作用を得る上で望ましい。加熱処理に用
いる装置は、何れでもよいが、開放型の加熱撹拌装置が
風味・香りの発現が向上する上で望ましく、この点で密
閉型の加圧加熱装置よりよい。As the means for the above heat treatment, any means such as roasting, baking, steaming, boiling, heat treatment in a closed container and the like can be adopted. It is preferable to carry out the heat treatment in the presence of the above oil because the flavor and aroma of the raw material can be suitably brewed. When oil is used, it is preferable to use 40 to 60% of the raw material to be heated in order to obtain the above-mentioned effects. Although any apparatus may be used for the heat treatment, an open-type heating / stirring apparatus is preferable in terms of improving the flavor and aroma, and in this regard, it is better than a closed-type pressurizing / heating apparatus.
【００１１】上記の加熱処理を行う場合に、第１群、第
２群に含まれるいずれの原料も、単独であるいは複数を
組み合せて加熱するか、これらの群に含まれない他の原
料と共に加熱することができる。複数あるいは他の原料
と組み合せて加熱処理することにより、各原料を風味・
香りが立つようにすると共に、互いの原料の風味・香り
が融合し、原料の組み合せに応じてバラエティーに富ん
だ風味・香りの組成物となり、最終的に得られるルウの
品質向上に寄与し得るものとなる。一方、原料の単品あ
るいは２〜３種類ごとに、それぞれに適した条件で加熱
処理することもでき、この場合には、各別に原料を独自
の風味・香りにして、これらをブレンドすることで高品
質のルウが得られる。When performing the above heat treatment, any of the raw materials contained in the first and second groups may be heated alone or in combination of two or more, or may be heated together with other raw materials not contained in these groups. can do. By heating with a combination of multiple or other ingredients,
In addition to making the scent stand, the flavors and scents of the raw materials are fused together, resulting in a variety of flavor and scent compositions according to the combination of the raw materials, which can contribute to the improvement of the quality of the final roux obtained. It will be. On the other hand, it is also possible to heat-treat raw materials individually or for each of two or three types under conditions suitable for each. In this case, each raw material is made to have its own flavor and aroma, and these are blended to achieve high quality. Quality roux is obtained.
【００１２】本発明では、以上のように、第１乃至２群
に区分けされた特定の原料を、各群ごとに特定の条件で
加熱処理することが重要で、これにより好適に原料の風
味・香りが立つ。要は、ルウを製造する工程において、
各群の原料を特定条件で加熱処理する工程が含まれてい
ればよい。したがって、一方の群の原料の加熱処理中
に、加熱処理を終えた他方の群の原料を加えることもで
き、この場合には、風味・香りの融合にバラエティーを
もたせることが可能となる。In the present invention, as described above, it is important that the specific raw materials classified into the first and second groups are heat-treated under specific conditions for each group. It has a scent. In short, in the process of manufacturing luu,
It suffices if a step of heating the raw materials of each group under specific conditions is included. Therefore, during the heat treatment of one group of raw materials, the other group of raw materials that have been subjected to the heat treatment can be added. In this case, it is possible to provide a variety of flavor and scent fusion.
【００１３】次に、仕上げ加熱処理について説明する。
油脂と小麦粉とを加熱混合（通常１００〜１７０℃）し
て小麦粉ルウを作った後、これに前記のように加熱処理
した第１乃至２群の原料、及び必要に応じて他の原料を
混合し、仕上げ加熱処理する。仕上げ加熱処理は、第１
乃至２群の原料を含む全部又は大部分の原料を加熱処理
して、各原料の風味・香りを引き立たせ、かつ相互に馴
染ませるために行う。この効果を得る上で、仕上げ加熱
処理は６５〜１３０℃、好ましくは７０〜１２０℃で行
うのがよい。上記範囲より高温であると、原料に焦げ風
味がでやすい等の問題があり、反対に低温であると風味
・香りの引き立ちが不十分となりやすい。各原料の風味
・香りを引き立たせ、かつ相互に馴染ませる効果を適切
に得る上で、必要により、小麦粉ルウを一旦５０〜７０
℃程度に冷却し、２０〜７０分間程度で７０〜１２０℃
まで昇温して仕上げ加熱処理を行うのが望ましい。Next, the finishing heat treatment will be described.
After mixing the oil and fat with the flour by heating (usually at 100 to 170 ° C.) to prepare a flour roux, the raw materials of the first and second groups, which are heat-treated as described above, and other raw materials are mixed as needed. And finish heat treatment. Finish heat treatment is the first
Heat treatment is performed on all or most of the raw materials, including the raw materials of the second to second groups, to enhance the flavor and aroma of each raw material and to make them compatible with each other. In order to obtain this effect, the finish heat treatment is preferably performed at 65 to 130 ° C, preferably 70 to 120 ° C. If the temperature is higher than the above range, there is a problem that the raw material tends to have a scorched flavor. On the other hand, if the temperature is low, the flavor and aroma tend to be insufficiently enhanced. In order to enhance the flavor and aroma of each raw material and properly obtain an effect of blending with each other, if necessary, once the flour roux is once mixed with 50 to 70 wt.
Cool to about ℃, 70-120 ℃ for about 20-70 minutes
It is desirable to perform the finishing heat treatment by elevating the temperature.
【００１４】第１乃至２群の原料を含むルウの原料は、
必ずしも仕上げ加熱処理に付す必要はなく、前記のよう
に群ごとに特定の条件で加熱処理された原料をそのまま
混合してルウを製造してもよい。以上のようにして加熱
処理を終えた原料は、常法により冷却・固化して固形ル
ウとしたり、フレーク、顆粒、ペースト等の形態の製品
とすることができる。なお、本発明でいうルウとは、カ
レー、シチュー、スープ、ソース等の調理基材あるいは
これらの調理品を指す。The raw materials of the roux containing the first and second groups of raw materials are as follows:
It is not always necessary to perform the finishing heat treatment, and the raw material that has been heat-treated under specific conditions for each group as described above may be mixed as it is to produce a roux. The raw material that has been subjected to the heat treatment as described above can be cooled and solidified by a conventional method to obtain a solid ruw, or a product in the form of flakes, granules, paste, or the like. In addition, the roux referred to in the present invention refers to a cooking base such as curry, stew, soup, sauce or the like or a cooked product thereof.
【００１５】[0015]
【実施例】次に、実施例に基づいて本発明を具体的に説
明するが、本発明は当該実施例によって何ら限定される
ものではない。 実施例１ ラード１２重量部（以下部と略称する）及び小麦粉１８
部を常法により焙煎して小麦粉ルウを製造した。第１群
の原料として、細断した生オニオン１０部、ミンチ牛肉
５部及びカレーパウダー５部を用い、これらをラード２
０部と共に撹拌しながら約６０分かけて約１１０℃まで
焙煎した。第２群の原料として、チーズ２部、リンゴペ
ースト０．２部、砂糖１０部及び食塩１０部を用い、こ
れらを容器に入れて混合し、約２５分かけて約７０℃ま
で加熱処理した。次に、これらの原料の全てをクッカー
に送り、撹拌しながら約５０分かけて約９８℃まで焙煎
してカレールウを製造した。上記のカレールウ（固形ル
ウ）を用いて、常法により、水、具材と煮込んで調理し
たカレーは、カレーパウダーの他にチーズ、果実等のフ
レッシュな風味・香りが活かされたまろやかでコクのあ
る優れた風味・香りのものであった。Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example 1 12 parts by weight of lard (hereinafter abbreviated as part) and flour 18
The roasted part was roasted by a conventional method to produce flour roux. As raw materials of the first group, chopped raw onions (10 parts), minced beef (5 parts) and curry powder (5 parts) were used, and these were lard 2
It was roasted to about 110 ° C. over about 60 minutes while stirring with 0 parts. As raw materials of the second group, 2 parts of cheese, 0.2 parts of apple paste, 10 parts of sugar and 10 parts of salt were used, placed in a container, mixed, and heat-treated to about 70 ° C. over about 25 minutes. Next, all of these raw materials were sent to a cooker and roasted to about 98 ° C. over about 50 minutes with stirring to produce curry roe. Curry cooked with the above curry roux (solid roux) and boiled with water and ingredients according to the usual method is mellow and rich with the fresh flavor and aroma of cheese, fruits, etc. in addition to curry powder. It had a certain excellent flavor and aroma.
【００１６】実施例２ 加熱処理を終えた第２群の原料を、第１群の原料の焙煎
開始より約４０分後にこれに加えた以外は実施例１と同
様にしてカレールウを製造した。これを調理したカレー
は、実施例１のカレールウと同等に優れた風味・香りを
有するもので、特にオニオンや肉をじっくりと炒めたコ
クのある風味の中に円やかさが感じられる点で特長を有
するものであった。Example 2 Currywort was produced in the same manner as in Example 1 except that the second group of raw materials after the heat treatment was added to the first group of raw materials about 40 minutes after the start of roasting. The cooked curry has the same excellent flavor and aroma as the curry roe of Example 1, and is characterized by the fact that the onion and meat are thoroughly fried and the rich flavor is felt in the rich flavor. It had.
【００１７】実施例３ 焙煎処理を終えた第１群の原料を、第２群の原料の加熱
開始より約１５分後にこれに加えた以外は実施例１と同
様にしてカレールウを製造した。これを調理したカレー
は、実施例１のカレールウと同等に優れた風味・香りを
有するもので、特に低温加熱処理による果実等のフレッ
シュな風味がより活かされ、円やかな風味を有する点で
特長を有するものであった。Example 3 Curry roe was produced in the same manner as in Example 1 except that the first group of raw materials after the roasting treatment was added to the second group of raw materials about 15 minutes after the start of heating. The cooked curry has the same excellent flavor and aroma as the curry roe of Example 1, and is characterized in that it has a fresh flavor such as fruits by low-temperature heat treatment and has a round flavor. It had the following.
【００１８】実施例４ （第１群の原料）オニオンパウダー２部及びラード２部
を撹拌しながら約５０分かけて約１３０℃まで焙煎し
た。牛肉エキス１部及びラード１部を撹拌しながら約３
０分かけて約１１０℃まで焙煎した。カレーパウダー５
部及びラード５部を撹拌しながら約６０分かけて約１２
２℃まで焙煎した。第１群の原料として以上のものを用
いた以外は実施例１と同様にしてカレールウを製造し
た。これを調理したカレーは、実施例１のカレールウと
同等に優れた風味・香りを有するもので、特にオニオ
ン、牛肉、カレーパウダーのそれぞれの風味・香りが活
かされ、円やかな風味・香りを有する点で特長を有する
ものであった。Example 4 (First group of raw materials) 2 parts of onion powder and 2 parts of lard were roasted to about 130 ° C. over about 50 minutes while stirring. While stirring 1 part of beef extract and 1 part of lard, about 3
Roasted to about 110 ° C over 0 minutes. Curry powder 5
Parts and lard 5 parts while stirring for about 12
Roasted to 2 ° C. Currywort was produced in the same manner as in Example 1 except that the above-mentioned materials were used as the first group of raw materials. The curry prepared by cooking the curry has the same excellent flavor and aroma as the curry roe of Example 1, and particularly, the flavor and aroma of onion, beef, and curry powder are utilized, and the curry has a round flavor and aroma. It had features in the point.
【発明の効果】以上詳述したように、本発明によれば、
原料を種類に応じて特定の群に分かち、各群の原料を特
定の条件で加熱処理する構成を採用することにより、原
料の有する特有の風味・香りを逸散、分解させることな
く、その風味・香り特性を最大限に発揮せしめてルウの
風味・香り向上を図るという作用効果が達成される。ま
た、上記一方の群の原料の高温加熱処理を油の存在下で
行うことによって、原料の風味・香りを更に好適に醸成
して、高品質のルウを得ることができる。更に、上記各
群に含まれる原料の単品あるいは２〜３種類ごとに、そ
れぞれに適した条件で加熱処理することによって、各原
料独自の風味・香りを醸成し、これらがブレンドされた
より複雑な風味・香りを有する高品質のルウを得ること
ができる。As described in detail above, according to the present invention,
Ingredients are divided into specific groups according to their types, and by adopting a configuration in which the ingredients in each group are heat-treated under specific conditions, the flavor and scent inherent in the ingredients can be dissipated and decomposed without dissolving. -The effect of maximizing the flavor characteristics and improving the flavor and aroma of the roux is achieved. In addition, by performing the high-temperature heat treatment of the raw material of the one group in the presence of oil, the flavor and aroma of the raw material can be more suitably brewed, and a high-quality roux can be obtained. Furthermore, by heating the raw materials included in each of the above groups individually or for each of two or three types under conditions suitable for each, a unique flavor and aroma of each raw material is produced, and a more complex flavor in which these are blended. -It is possible to obtain high-quality roux with fragrance.
Claims (3)
類、小麦粉及びカレーパウダーから選ばれた１以上を含
む第１群、並びに乳製品、第１群に挙げたもの以外の野
菜類、果実類、香りを付与するための香辛料、ケチャッ
プ、醤油及びソースから選ばれた１以上を含む第２群と
して、少なくとも原料を２つの群に分かち、 第１群の原料を１００℃以上の温度で高温加熱処理する
と共に、第２群の原料を４０〜９５℃の温度で低温加熱
処理し、これらを含む全ての原料を混合し、必要に応じ
て更に仕上げのための加熱処理を施すことを特徴とする
ルウの製造方法。1. A first group containing at least one selected from onion, garlic, ginger, meat, flour and curry powder, dairy products, vegetables, fruits and fragrances other than those listed in the first group. As a second group containing one or more selected from spices, ketchup, soy sauce and sauces for application, at least the raw materials are divided into two groups, and the first group of raw materials is subjected to high-temperature heat treatment at a temperature of 100 ° C. or higher. Wherein the raw materials of the second group are subjected to a low-temperature heat treatment at a temperature of 40 to 95 [deg.] C., all the raw materials including these are mixed, and further subjected to a heat treatment for finishing if necessary. Method.
下で行う請求項１記載のルウの製造方法。2. The method according to claim 1, wherein the first group of raw materials is subjected to a high-temperature heat treatment in the presence of oil.
あるいは２〜３種類ごとに、それぞれに適した条件で高
温乃至低温の加熱処理をする請求項１又は２記載のルウ
の製造方法。3. The production of roux according to claim 1, wherein the raw material contained in the first group and the second group is subjected to high-temperature to low-temperature heat treatment under a condition suitable for each of the raw materials or each of two to three types. Method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11488397A JP3276884B2 (en) | 1997-05-02 | 1997-05-02 | Ryu's manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11488397A JP3276884B2 (en) | 1997-05-02 | 1997-05-02 | Ryu's manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10304852A true JPH10304852A (en) | 1998-11-17 |
| JP3276884B2 JP3276884B2 (en) | 2002-04-22 |
Family
ID=14649068
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11488397A Expired - Lifetime JP3276884B2 (en) | 1997-05-02 | 1997-05-02 | Ryu's manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3276884B2 (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005009146A1 (en) * | 2003-07-28 | 2005-02-03 | Ajinomoto Co., Inc. | Liquid food and non-liquid food |
| JP2006311832A (en) * | 2005-03-31 | 2006-11-16 | Yoshiko Yoshikawa | Curry roux (ky curry roux) |
| JP2007135537A (en) * | 2005-11-22 | 2007-06-07 | Ezaki Glico Co Ltd | Multilayered roux |
| JP2009011314A (en) * | 2007-06-07 | 2009-01-22 | Ezaki Glico Co Ltd | Curry roux and method of producing the same |
| JP2014128227A (en) * | 2012-12-28 | 2014-07-10 | S & B Foods Inc | Solid roux having new seasoning composition, and manufacturing method thereof |
| WO2019027027A1 (en) * | 2017-08-03 | 2019-02-07 | 日清フーズ株式会社 | Frozen meat sauce and method for manufacturing same |
| JP2020036535A (en) * | 2018-08-31 | 2020-03-12 | ポッカサッポロフード＆ビバレッジ株式会社 | Solid seasoning composition for microwave cooking |
| JP2020092639A (en) * | 2018-12-12 | 2020-06-18 | 江崎グリコ株式会社 | High moisture raw material heated concentrate, and manufacturing method of roux product |
| CN111432655A (en) * | 2017-12-07 | 2020-07-17 | 好侍食品株式会社 | Preparation method of sauce for noodles |
| JP2020150804A (en) * | 2019-03-18 | 2020-09-24 | エバラ食品工業株式会社 | Liquid seasoning |
| JP2021093915A (en) * | 2019-12-13 | 2021-06-24 | ハウス食品株式会社 | Production method of roux, roux and sauce |
-
1997
- 1997-05-02 JP JP11488397A patent/JP3276884B2/en not_active Expired - Lifetime
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005009146A1 (en) * | 2003-07-28 | 2005-02-03 | Ajinomoto Co., Inc. | Liquid food and non-liquid food |
| JP2006311832A (en) * | 2005-03-31 | 2006-11-16 | Yoshiko Yoshikawa | Curry roux (ky curry roux) |
| JP4505813B2 (en) * | 2005-03-31 | 2010-07-21 | 佳子 吉川 | Carrero (KY Carrero) |
| JP2007135537A (en) * | 2005-11-22 | 2007-06-07 | Ezaki Glico Co Ltd | Multilayered roux |
| JP2009011314A (en) * | 2007-06-07 | 2009-01-22 | Ezaki Glico Co Ltd | Curry roux and method of producing the same |
| JP2014128227A (en) * | 2012-12-28 | 2014-07-10 | S & B Foods Inc | Solid roux having new seasoning composition, and manufacturing method thereof |
| WO2019027027A1 (en) * | 2017-08-03 | 2019-02-07 | 日清フーズ株式会社 | Frozen meat sauce and method for manufacturing same |
| JPWO2019027027A1 (en) * | 2017-08-03 | 2020-06-25 | 日清フーズ株式会社 | Frozen meat sauce and method for producing the same |
| CN111432655A (en) * | 2017-12-07 | 2020-07-17 | 好侍食品株式会社 | Preparation method of sauce for noodles |
| CN111432655B (en) * | 2017-12-07 | 2023-04-11 | 好侍食品株式会社 | Preparation method of sauce for noodles |
| JP2020036535A (en) * | 2018-08-31 | 2020-03-12 | ポッカサッポロフード＆ビバレッジ株式会社 | Solid seasoning composition for microwave cooking |
| JP2020092639A (en) * | 2018-12-12 | 2020-06-18 | 江崎グリコ株式会社 | High moisture raw material heated concentrate, and manufacturing method of roux product |
| JP2020150804A (en) * | 2019-03-18 | 2020-09-24 | エバラ食品工業株式会社 | Liquid seasoning |
| JP2021093915A (en) * | 2019-12-13 | 2021-06-24 | ハウス食品株式会社 | Production method of roux, roux and sauce |
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| Publication number | Publication date |
|---|---|
| JP3276884B2 (en) | 2002-04-22 |
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