TW201940076A - Method for producing roux - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
Description
本發明是關於料理露的製造方法，係防止在製造過程中的原料混合物的硬化，並且，提高來自各原料的風味。 The present invention relates to a method for producing a cooking lotion, which prevents the hardening of a raw material mixture during the manufacturing process and improves the flavor from each raw material.
料理露係使用作為用於調理咖哩、燉物、及牛肉燴飯醬等的調理材料。通常，料理露的特性不只是視所使用的原料的種類及量，還因調配順序或熱處理方法等的種種的條件而變化，所以為了要提高料理露的風味，關於其製造方法有許多的研究(專利文獻1至4)。 Cooking cream is used as a conditioning material for curry, stew, beef risotto sauce, and the like. In general, the characteristics of cooking sauces vary not only depending on the type and amount of raw materials used, but also various conditions such as the order of preparation and heat treatment methods. Therefore, in order to improve the flavor of cooking sauces, many researches have been made on its manufacturing methods. (Patent Documents 1 to 4).
[專利文獻1]日本專利第3229838號公報 [Patent Document 1] Japanese Patent No. 3229838
[專利文獻2]日本專利第3229839號公報 [Patent Document 2] Japanese Patent No. 3229839
[專利文獻3]日本專利第3276884號公報 [Patent Document 3] Japanese Patent No. 3276884
[專利文獻4]日本專利第3670986號公報 [Patent Document 4] Japanese Patent No. 3670986
在上述的先前技術中，將油脂原料及澱粉質原料加熱而調製小麥粉料理露等的加熱處理混合物，之後添加粉體原料及水系原料。另一方面，在將油脂原料及澱粉質原料加熱時，也添加粉體原料及水系原料，一起在攪拌混合下加熱，則該混合物會隨溫度上昇而急速硬化。若前述各原料的混合物硬化而攪拌變得困難，則不能將全體均勻進行熱處理而不能將原料的風味充分呈現出來。對此問題，如能抑制在製造過程中的原料混合物的硬化而進行熱處理，則可使各原料有機性地反應，而可製造風味更提高的料理露。於是，本發明之目的是提供一種用於製造料理露的方法，係在防止製造過程中的原料混合物的硬化下，製造提高了來自各原料風味的料理露。 In the above-mentioned prior art, a heat-treated mixture such as wheat flour cooking sauce is prepared by heating an oil and fat raw material and a starchy raw material, and then a powder raw material and an aqueous raw material are added. On the other hand, when heating oil and fat raw materials and starchy raw materials, powder materials and water-based raw materials are also added and heated together under stirring and mixing, and the mixture will rapidly harden as the temperature rises. If the mixture of the aforementioned raw materials hardens and it becomes difficult to stir, the whole cannot be heat-treated uniformly, and the flavor of the raw materials cannot be fully exhibited. For this problem, if the hardening of the raw material mixture during the manufacturing process can be suppressed and the heat treatment can be performed, each raw material can be reacted organically, and a cooking sauce having a more improved flavor can be produced. Therefore, an object of the present invention is to provide a method for manufacturing a cooking sauce, which prevents the hardening of a raw material mixture during the manufacturing process, and manufactures a cooking sauce with an improved flavor derived from each raw material.
本發明者等為了要解決上述課題而精心檢討之結果，發現：將粉體原料分為第1粉體原料及第2粉體原料，而加熱含有油脂原料、澱粉原料及第1粉體原料的原料，亦即，與含有全部的粉體原料的情況相比較，在原料中有高比率的油脂的狀態下加熱，繼而添加水系原料並加熱至80℃以上，之後，添加第2粉體原料而攪拌混合，則即使將料理露的原料在高溫下加熱的情況也可抑制在製造過程中的原料混合物的硬化，又使用由這樣的方法製造的料理露，則可製作風味高的料理，而完成本發明。 As a result of careful review by the present inventors in order to solve the above-mentioned problems, it was found that the powder raw material is divided into a first powder raw material and a second powder raw material, and the oil and fat raw material, starch raw material, and first powder raw material are heated. The raw material, that is, compared with the case of containing all the powder raw materials, is heated with a high ratio of fats and oils in the raw materials, and then the water-based raw materials are added and heated to 80 ° C or higher, and then the second powder raw materials are added to Stir mixing can suppress the hardening of the raw material mixture in the manufacturing process even if the raw materials of the cooking sauce are heated at a high temperature, and using the cooking sauce produced by this method can produce a high-flavored dish and complete this invention.
亦即，本發明提供以下所示的料理露的製造方法。 That is, this invention provides the manufacturing method of the cooking cream shown below.
[1]一種料理露的製造方法，係包含下列步驟(1)、(2)及(3)：(1)將含有第1油脂原料、澱粉質原料、及第1粉體原料的第1原料在攪拌混合下加熱，而得到加熱處理混合物的步驟， (2)將在前述加熱處理混合物中添加水系原料而得到的第2原料在攪拌混合下在80℃以上的品溫實施熱處理，而得到熱處理混合物的步驟，(3)將在前述熱處理混合物中添加第2粉體原料而得到的第3原料攪拌混合，而得到料理露的步驟。 [1] A method for producing a cooking lotion, comprising the following steps (1), (2), and (3): (1) a first raw material containing a first fat raw material, a starchy raw material, and a first powder raw material A step of heating under stirring to obtain a heat-treated mixture, (2) a step of obtaining a heat-treated mixture by subjecting the second raw material obtained by adding a water-based raw material to the heat-treated mixture under stirring and mixing at a product temperature of 80 ° C. or higher, and (3) adding to the heat-treated mixture; The third raw material obtained from the second powder raw material is agitated and mixed to obtain a cooking sauce.
[2]如前述[1]所述的料理露的製造方法，其中，相對於前述第2原料的全質量，前述第2原料中的油脂的含有量係超過38質量%。 [2] The method for producing a cooking lotion according to the above [1], wherein the content of fats and oils in the second raw material is more than 38% by mass relative to the total mass of the second raw material.
[3]如前述[1]或[2]所述的料理露的製造方法，其中，在步驟(1)及步驟(2)之間，前述加熱處理混合物的品溫係保持在80℃以上。 [3] The method for producing a cooking lotion according to the above [1] or [2], wherein the temperature of the heat-treated mixture is maintained at 80 ° C or higher between steps (1) and (2).
[4]如前述[1]至[3]中任一項所述的料理露的製造方法，其中，在步驟(2)中，係將前述水系原料作為與第2油脂原料的混合物而添加。 [4] The method for producing a cooking lotion according to any one of the above [1] to [3], wherein in the step (2), the water-based raw material is added as a mixture with a second oil and fat raw material.
[5]如前述[1]至[4]中任一項所述的料理露的製造方法，其中，在步驟(3)中，添加前述第2粉體原料後的前述第3原料的品溫係較步驟(2)的熱處理時的最高到達溫度低約5℃以上。 [5] The method for producing a cooking lotion according to any one of [1] to [4], wherein in step (3), the product temperature of the third raw material after the second powder raw material is added It is about 5 ° C or more lower than the maximum temperature reached during the heat treatment in step (2).
[6]如前述[1]至[5]中任一項所述的料理露的製造方法，其中，前述第1粉體原料是包含由砂糖、咖哩粉、奶粉、及胺基酸所組成之群組選出的至少1種。 [6] The method for producing a cooking lotion according to any one of the above [1] to [5], wherein the first powder raw material is composed of sugar, curry powder, milk powder, and amino acid At least one selected from the group.
[7]如前述[1]至[6]中任一項所述的料理露的製造方法，其中，前述第2粉體原料是包含由食鹽、砂糖、咖哩粉、及檸檬酸所組成之群組選出的至少1種。 [7] The method for producing a cooking lotion according to any one of the above [1] to [6], wherein the second powder raw material is a group consisting of table salt, sugar, curry powder, and citric acid At least one selected from the group.
依照本發明，則在防止製造過程中的料理露的硬化下，可製造提高來自各原料風味的料理露。 According to the present invention, it is possible to produce a cooking lotion that enhances the flavor of each ingredient while preventing the hardening of the cooking lotion during the manufacturing process.
以下，更詳細說明本發明。 Hereinafter, the present invention will be described in more detail.
本說明書所述的「料理露」是指咖哩、燉物、牛肉燴飯醬、牛肉雜燴、湯、及調理其他各種醬料時所使用的調理材料。將前述料理露投入至與水一起烹煮中的肉及蔬菜等食材中，即可輕易製作各種料理。前述料理露的形態只要是在本技術領域中通常被採用者則無特別的限定，但例如，可以是塊狀、片狀、顆粒狀、或粉狀的任一種，較佳是塊狀(固形料理露)、片狀或顆粒狀。 "Cooking sauce" as used in this manual refers to curry, stew, beef risotto sauce, beef chowder, soup, and conditioning materials used to prepare various other sauces. You can easily make a variety of dishes by adding the aforementioned cooking sauce to ingredients such as meat and vegetables cooked with water. The form of the aforementioned cooking lotion is not particularly limited as long as it is generally adopted in the technical field, but it may be, for example, any of lumps, flakes, granules, or powders, and a lumpy (solid) shape is preferred. Cooking cream), flakes or granules.
本發明的料理露的製造方法包含步驟1，係將含有第1油脂原料、澱粉質原料及第1粉體原料的第1原料在攪拌混合下加熱，而得到加熱處理混合物的步驟。本說明書所述的「油脂原料」是指供食用的天然油脂或加工油脂等油脂而言。前述油脂原料只要是可製造前述料理露則無特別的限定，但例如，可以是由奶油、牛脂、及豬脂等動物油脂，人造奶油、棕櫚油、棉仔油、及玉米油等植物油脂，以及此等的硬化油脂等所組成之群組選出的至少1種。前述第1油脂原料的調配量只要是可製造前述料理露則無特別的限定，但例如，相對於前述第1原料的全質量，可以是約35至約70質量%，較佳是約40至約65質量%，相對於前述料理露的原料的全質量，可以是約10至約38質量%，較佳可以是約25至約38質量%，更佳是約30至約38質量%。如前述第1油脂原料的調配量在此範 圍內，則在後述的步驟2中對第2原料實施熱處理時的抑制硬化效果會提高，因而容易執行該第2原料的攪拌混合。 The method for producing a cooking lotion of the present invention includes step 1, which is a step of heating a first raw material containing a first oil and fat raw material, a starchy raw material, and a first powder raw material under stirring to obtain a heat-treated mixture. The "oil and fat raw material" mentioned in the present specification refers to oils and fats such as natural oils and processed oils for food. The fat and oil raw material is not particularly limited as long as the cooking sauce can be produced, but may be, for example, animal fats such as butter, beef tallow, and lard, vegetable fats such as margarine, palm oil, cotton seed oil, and corn oil, And at least one selected from the group consisting of these hardened oils and the like. The blending amount of the first fat and oil raw material is not particularly limited as long as the cooking lotion can be produced, but for example, it may be about 35 to about 70% by mass, preferably about 40 to about 70% by mass relative to the entire mass of the first raw material. About 65% by mass may be about 10 to about 38% by mass, preferably about 25 to about 38% by mass, and more preferably about 30 to about 38% by mass with respect to the total mass of the ingredients of the aforementioned cooking sauce. As mentioned above, the blending amount of the first oil and fat raw materials is in this range. If it is within the range, the effect of suppressing hardening when heat treatment is performed on the second raw material in step 2 to be described later is improved, so that it is easy to perform stirring and mixing of the second raw material.
本說明書所述的「澱粉質原料」是指以澱粉為主成分的食品原料。前述澱粉質原料只要是可製造前述料理露則無特別的限定，但例如，可以是由小麥澱粉、玉米澱粉、米澱粉、馬鈴薯澱粉、甘藷澱粉、木薯澱粉、葛澱粉、及化工澱粉等澱粉，以及小麥粉、玉米粉、米粉、裸麥粉、蕎麥粉、粟粉、黍粉、薏芢粉、及稗粉等穀粉等所組成之群組選出的1種。前述澱粉質原料的調配量只要是可製造前述料理露則無特別的限定，但例如，相對於前述第1原料的全質量，可以是約10至約50質量%，較佳是約15至約45質量%，相對於前述料理露的原料的全質量，可以是約5至約40質量%，較佳是約10至約35質量%。 The "starch raw material" mentioned in the present specification refers to a food raw material containing starch as a main component. The starchy raw material is not particularly limited as long as the cooking sauce can be produced, but for example, starches such as wheat starch, corn starch, rice starch, potato starch, sweet potato starch, cassava starch, pueraria starch, and chemical starch may be used. And wheat flour, corn flour, rice flour, rye flour, buckwheat flour, millet flour, coriander flour, coriander flour, and cereal flour, etc. The blending amount of the starchy raw material is not particularly limited as long as the cooking lotion can be produced, but it may be, for example, about 10 to about 50% by mass, preferably about 15 to about 50% by mass relative to the total mass of the first raw material. 45 mass% may be about 5 to about 40 mass%, preferably about 10 to about 35 mass%, relative to the total mass of the ingredients of the aforementioned cooking sauce.
本說明書所述的「粉體原料」是指前述澱粉質原料以外的粉狀的食品原料。特別是，將與前述第1油脂原料及前述澱粉質原料一起加熱而構成第1原料者稱為「第1粉體原料」，將在後述的熱處理混合物中添加而構成第3原料者稱為「第2粉體原料」。前述第1粉體原料可從開始時就與前述第1油脂原料及前述澱粉質原料混合而加熱，亦可將前述第1油脂原料及前述澱粉質原料加熱一段時間後添加，再繼續加熱。又，前述第1粉體原料可以粉體的狀態添加於前述第1油脂原料及前述澱粉質原料，亦可預先與少量的油脂原料混合後添加。 The "powder raw material" mentioned in this specification means the powdery food raw material other than the said starchy raw material. In particular, those who constitute the first raw material by heating together with the first oil and fat raw material and the starchy raw material are referred to as "first powder raw materials", and those who are added to the heat-treated mixture to be described later to constitute the third raw material are referred to as "" The second powder material. " The first powder raw material may be mixed with the first oil and fat raw material and the starchy raw material from the beginning and heated, or the first oil and fat raw material and the starchy raw material may be added after heating for a period of time, and then heating may be continued. The first powder raw material may be added to the first oil and fat material and the starchy material in a powdered state, or may be mixed with a small amount of oil and fat material beforehand and added.
作為前述粉體原料而言，可無特別限制地使用在本技術領域通常採用的粉狀的食品原料。前述粉體原料例如可以是砂糖、香辛料、蔬菜粉、食鹽、奶粉、胺基酸(調味料)、或檸檬酸等有機酸等。作為前述香 辛料而言，可單獨使用1種類的香辛料，亦可使用混合多數種的香辛料的混合香辛料。作為前述香辛料而言，例如，可使用咖哩粉、大蒜粉、香菜(coriander)、小茴香(cumin)、藏茴香(caraway)，百里香(thyme)、鼠尾草(sage)、胡椒，辣椒、芥末、薑黃(turmeric)、及紅甜椒(paprika)等。 As said powder raw material, the powdery food raw material generally used by this technical field can be used without a restriction | limiting in particular. The powder raw material may be, for example, sugar, spices, vegetable powder, salt, milk powder, amino acid (seasoning), or organic acids such as citric acid. As the aforementioned incense As for the spices, one kind of spices may be used alone, or a mixed spice in which a plurality of kinds of spices are mixed may be used. As the aforementioned spices, for example, curry powder, garlic powder, coriander, cumin, caraway, thyme, sage, pepper, pepper, and mustard can be used. , Turmeric, and red paprika.
又，就前述第1粉體原料而言，以由步驟1的加熱及由步驟2的熱處理而風味會提高者為佳，具體而言，可採用咖哩粉、香菜、小茴香、胡椒、辣椒、及薑黃等的香辛料，砂糖、蔬菜粉、奶粉、或、胺基酸(調味料)。前述第1粉體原料的調配量係只要可製造前述料理露則無特別的限定，例如，相對於前述第1原料的全質量，可以是約5至約50質量%，較佳是約5至約45質量%，相對於前述料理露的原料的全質量，可以是約4至約40質量%，較佳是約4至約35質量%。 As for the first powder material, it is preferred that the flavor is improved by heating in step 1 and heat treatment in step 2. Specifically, curry powder, coriander, cumin, pepper, pepper, And turmeric spices, sugar, vegetable powder, milk powder, or amino acids (seasoning). The blending amount of the first powder raw material is not particularly limited as long as the cooking sauce can be manufactured. For example, it may be about 5 to about 50% by mass, preferably about 5 to about 50% by mass relative to the total mass of the first raw material. About 45% by mass may be about 4 to about 40% by mass, and preferably about 4 to about 35% by mass, relative to the total mass of the ingredients of the aforementioned cooking sauce.
在前述步驟1中的加熱條件是視要製造的料理露的種類及/或前述第1原料中的原料的種類而可適宜調整，但例如，可以將前述第1原料加熱約1至約100分鐘，到達品溫為約70至約150℃。 The heating conditions in the aforementioned step 1 can be appropriately adjusted depending on the type of the cooking sauce to be produced and / or the kind of the raw materials in the first raw material. For example, the first raw material can be heated for about 1 to about 100 minutes. The reached product temperature is about 70 to about 150 ° C.
本發明的料理露的製造方法包含步驟2，其係將在前述加熱混合物中添加水系原料而得到之第2原料，在攪拌混合下在約80℃以上，較佳是約90至約150℃的品溫實施熱處理，而得到熱處理混合物的步驟，前述熱處理的時間並無特別的限定，但例如，可以是約1至約100分鐘，較佳是約3至約75分鐘，更佳是約5至約60分鐘。在此範圍的條件實施熱處理，則前述水系原料中的水分可使前述第2原料中的成分的化學反應(特別是梅納反應(Maillard reaction)等)有效率的進行。藉由前述步驟2，可使含有前述水系原料的各原料有機性的進行反應而可製造有提高的濃郁 風味的料理露。又，在前述步驟2的熱處理中，前述第2原料的品溫只要在80℃以上，則不一定需要繼續加熱，該品溫亦可變動。 The method for producing a cooking lotion of the present invention includes step 2, which is a second raw material obtained by adding an aqueous raw material to the heating mixture, and is stirred at about 80 ° C or higher, preferably about 90 to about 150 ° C. The step of performing heat treatment at the product temperature to obtain a heat-treated mixture is not particularly limited, but for example, it may be about 1 to about 100 minutes, preferably about 3 to about 75 minutes, and more preferably about 5 to About 60 minutes. When the heat treatment is performed under the conditions within this range, the water in the water-based raw material can efficiently perform chemical reactions (particularly Maillard reaction and the like) of the components in the second raw material. According to the aforementioned step 2, each raw material containing the aforementioned water-based raw material can be organically reacted to produce an improved richness. Flavored cooking sauce. Moreover, in the heat treatment of the said step 2, as long as the product temperature of the said 2nd raw material is 80 degreeC or more, it is not necessary to continue heating, and this product temperature may also change.
前述第2原料中的油脂(前述第1油脂原料之外，在前述步驟2有添加其他的油脂原料時也包含該其他的油脂原料)的含有量是，只要該第2原料的黏度不會上升到攪拌困難的程度則無特別的限定，例如，相對於前述第2原料的全質量，可超過約38質量%，較佳是約40至約65質量%。前述第2原料中的油脂的含有量在此範圍內，則該第2原料的硬化抑制效果會提高，所以容易實施其攪拌混合。前述第2原料中的油脂的含有量的測定，例如，可藉由***萃取法等而實施。 The content of the fats and oils in the second raw material (in addition to the first fats and oils, other fats and oils are added when the other fats and oils are added in step 2), as long as the viscosity of the second raw material does not increase There is no particular limitation on the degree of difficulty in stirring. For example, it can exceed about 38% by mass, and preferably about 40 to about 65% by mass, relative to the total mass of the second raw material. When the content of the fats and oils in the second raw material is within this range, the hardening suppressing effect of the second raw material is improved, so that it is easy to carry out the stirring and mixing. The measurement of the content of fats and oils in the second raw material can be performed, for example, by an ether extraction method or the like.
本說明書所述的「水系原料」是指含有某種程度的水分的食品原料，可以是固體、液狀或糊狀。前述水系原料的水分量是無特別限定，但例如，相對於該水系原料的全質量可為約20質量%以上。前述水系原料的具體例而言，可舉果實(蘋果、香蕉、及甜酸醬(chutney)等)的糊或萃取物、畜肉(牛肉、雞肉、及豬肉等)的糊或萃取物，蔬菜(洋蔥、大蒜等)的糊或萃取物，乳酪，及鮮奶油等，可使用由此等所組成之群組選出之1種。只要可製造前述料理露則前述水系原料的添加量並無特別的限定，但例如，相對於前述第2原料的全質量，可為約0.1至約10質量%，較佳是約0.1至約4質量%，相對於前述料理露的原料的全質量，可為約0.05至約7質量%，較佳是約0.05至約3質量%。 The "aqueous raw material" mentioned in the present specification refers to a food raw material containing a certain amount of water, and may be solid, liquid, or pasty. The water content of the water-based raw material is not particularly limited, but may be, for example, about 20% by mass or more based on the total mass of the water-based raw material. Specific examples of the aforementioned water-based raw materials include a paste or extract of fruit (apple, banana, and chutney, etc.), a paste or extract of animal meat (beef, chicken, and pork), and vegetables ( Onions, garlic, etc.) can be used as a paste or extract, cheese, and whipped cream. The amount of the water-based raw material added is not particularly limited as long as the cooking sauce can be produced, but it may be, for example, about 0.1 to about 10% by mass, and preferably about 0.1 to about 4 based on the total mass of the second raw material. The mass% may be about 0.05 to about 7 mass%, and preferably about 0.05 to about 3 mass%, relative to the total mass of the ingredients of the aforementioned cooking sauce.
又，亦可將前述水系原料做成與第2油脂原料的混合物而添加於前述加熱處理混合物。如此操作，則可提高前述水系原料在前述加熱處理混合物中的分散性。作為前述第2油脂原料而言，可採用與前述第1 油脂原料一樣的油脂原料，亦可採用不同的油脂原料。前述混合物的水分量並無特別的限定，但例如，相對於該混合物的全質量，可為約1至約50%，較佳是約1至約40%。 In addition, the water-based raw material may be added to the heat-treated mixture as a mixture with the second oil and fat raw material. In this way, the dispersibility of the water-based raw material in the heat-treated mixture can be improved. As the second oil and fat raw material, the same as the first The same oil and fat raw materials can also use different oil and fat raw materials. The moisture content of the aforementioned mixture is not particularly limited, but may be, for example, about 1 to about 50%, preferably about 1 to about 40% with respect to the total mass of the mixture.
將前述水系原料添加於前述加熱處理混合物時，該加熱處理混合物的品溫只要可以實施含有該加熱處理混合物的前述第2原料的熱處理則無特別的限定，但例如，亦可在前述加熱處理混合物的品溫80℃以上時，添加前述水系原料。又，由前述步驟1移至前述步驟2是可以連續實施，在其間，前述加熱處理混合物的品溫可保持在80℃以上，只要可以實施前述步驟2的熱處理，則在其熱處理之前，前述加熱處理混合物的品溫亦可暫時性的降低至未達80℃。然後，前述步驟2可在前述步驟1的同一加熱攪拌釜內實施，亦可在不同的加熱攪拌釜內實施。 When the water-based raw material is added to the heat-treated mixture, the product temperature of the heat-treated mixture is not particularly limited as long as the heat treatment of the second raw material containing the heat-treated mixture can be performed, but for example, the heat-treated mixture may be added to the heat-treated mixture. When the product temperature is 80 ° C or higher, the aforementioned water-based raw material is added. In addition, moving from the above step 1 to the above step 2 can be performed continuously. During this period, the product temperature of the heat-treated mixture can be maintained at 80 ° C. or higher. As long as the heat treatment of the step 2 can be performed, the heat is The product temperature of the treatment mixture can also be temporarily lowered to less than 80 ° C. Then, the foregoing step 2 may be performed in the same heating and stirring kettle of the foregoing step 1, or may be performed in different heating and stirring kettles.
本發明的料理露的製造方法包含步驟3，其係將在前述熱處理混合物中添加第2粉體原料而得到之第3原料攪拌混合，而得到料理露的步驟。本說明書所述的「第2粉體原料」是指為了防止前述第2原料中的油脂的含有量降低而在前述步驟2的熱處理之前保留未添加的粉狀的食品原料，係與前述熱處理混合物一起攪拌混合而構成第3原料者。前述第2粉體原料可為與前述第1粉體原料同一種類的粉體原料，亦可為不同種類的粉體原料。又，前述第2粉體原料可以粉體的狀態添加於前述熱處理混合物，亦可預先與少量的油脂原料混合而添加。 The method for producing a cooking sauce of the present invention includes step 3, which is a step of stirring and mixing a third raw material obtained by adding a second powder raw material to the heat-treated mixture to obtain a cooking sauce. The "second powder raw material" described in the present specification refers to a powdered food raw material which is not added before the heat treatment of the step 2 in order to prevent the content of oils and fats in the second raw material from decreasing, and is a mixture with the heat treatment. Those who mix together to form the third raw material. The second powder raw material may be the same type of powder raw material as the first powder raw material, or may be a different type of powder raw material. The second powder raw material may be added to the heat-treated mixture in a powder state, or may be mixed with a small amount of a fat and oil raw material beforehand and added.
作為前述第2粉體原料而言，例如，可採用由食鹽、砂糖、咖哩粉、及檸檬酸等所組成之群組選出之1種。前述第2粉體原料的調配量只要是可製造前述料理露者則無特別的限定，但例如，相對於前述料理 露的原料的全質量，可以是約5至約60質量%，較佳是約5至約55質量%，與前述第1粉體原料的調配量合計的粉體原料的總調配量，可以是約9至約70質量%，較佳是約9至約64質量%。 As the second powder raw material, for example, one selected from the group consisting of table salt, sugar, curry powder, and citric acid can be used. The blending amount of the second powder raw material is not particularly limited as long as the cooking powder can be produced. The total mass of the exposed raw material may be about 5 to about 60% by mass, preferably about 5 to about 55% by mass. The total amount of the powdered raw material combined with the amount of the first powdered raw material blended may be About 9 to about 70% by mass, preferably about 9 to about 64% by mass.
將前述第2粉體原料添加於前述熱處理混合物後的前述第3原料的品溫只要是可製造前述料理露者則無特別的限定，但例如，可調節前述第2粉體原料的量及/或前述熱處理混合物的品溫，亦可添加前述第2粉體原料，使該品溫達到前述步驟2的熱處理時的最高到達溫度(前述第2原料在前述步驟2之間到達的最高品溫)低約5℃以上，較佳是低約10℃以上。如此管理添加前述第2粉體原料後的前述第3原料的品溫，則可更有效率的抑制前述第3原料的黏度上昇。然後，在前述步驟3中，將前述第3原料的品溫維持在添加前述第2粉體原料後的預定溫度，可對前述第3原料實施不致硬化的程度的攪拌混合，亦可將前述第3原料在常溫下攪拌混合放冷而使其冷卻或以冷卻釜強制冷卻。 The product temperature of the third raw material after the second powder raw material is added to the heat-treated mixture is not particularly limited as long as the cooking noodles can be produced. For example, the amount of the second powder raw material and / Or the product temperature of the heat-treated mixture, the second powder raw material may be added so that the product temperature reaches the highest temperature reached during the heat treatment of the step 2 (the highest product temperature reached by the second raw material between the steps 2). Lower than about 5 ° C, preferably lower than about 10 ° C. By managing the product temperature of the third raw material after the second powder raw material is added in this way, the viscosity increase of the third raw material can be more effectively suppressed. Then, in the step 3, the product temperature of the third raw material is maintained at a predetermined temperature after the second powder raw material is added, and the third raw material may be stirred and mixed to such an extent that the third raw material is not hardened. 3 The raw materials are stirred, mixed, and cooled at normal temperature to cool them or forcedly cooled in a cooling kettle.
本發明的料理露的製造方法只要是不損傷本發明的目的，則可再含有添加各種形態的任意食品原料(第2水系原料或第3的粉體原料等)或任意的添加劑的步驟。 As long as the method for producing a cooking lotion of the present invention does not impair the object of the present invention, it may further include a step of adding an arbitrary food material (such as a second water-based material or a third powder material) or an arbitrary additive in various forms.
本發明的料理露的製造方法可利用於製造用於調理咖哩、燉物、牛肉燴飯醬、牛肉雜燴、湯、及其他各種醬料的料理露等。依照本發明的料理露的製造方法製造的料理露，例如，可以含有前述油脂原料約10至約38質量%，較佳是約25至約38質量%，更佳是約30至約38質量%，可以含有前述澱粉質原料約5至約40質量%，較佳是約10至約35質量%，則有提高來自前述油脂原料、前述澱粉質原料、前述第1粉體原料、前述 水系原料、及/或前述第2粉體原料的風味。使用此種料理露，則可製作風味豐富的料理。 The method for producing a cooking sauce of the present invention can be used for manufacturing a cooking sauce for conditioning curry, stew, beef risotto sauce, beef chowder, soup, and various other sauces. The cooking lotion manufactured according to the method for manufacturing a cooking lotion according to the present invention may contain, for example, about 10 to about 38% by mass of the aforementioned fat and oil raw materials, preferably about 25 to about 38% by mass, and more preferably about 30 to about 38% by mass. It may contain about 5 to about 40% by mass of the aforementioned starchy raw material, preferably about 10 to about 35% by mass, and it may be improved from the aforementioned oil and fat raw material, the aforementioned starchy raw material, the aforementioned first powder raw material, and the aforementioned The flavor of the water-based raw material and / or the second powder raw material. With this cooking cream, you can make a variety of dishes.
以下，以實施例具體說明本發明，但本發明的範圍不受此等實施例所限定。 Hereinafter, the present invention is specifically described by examples, but the scope of the present invention is not limited by these examples.
[實施例1] [Example 1]
(1)將棕櫚硬化油34質量份及小麥粉25質量份投入加熱攪拌釜，在攪拌混合下加熱，之後，添加咖哩粉4質量份、砂糖10質量份、奶粉1質量份、及胺基酸1質量份並在攪拌混合下加熱。將加熱攪拌釜內的原料(第1原料)的品溫，由加熱開始起費60分鐘加熱昇溫至95℃而製造料理露(加熱處理混合物)。 (1) Put 34 parts by mass of palm hardened oil and 25 parts by mass of wheat flour into a heating and stirring kettle, heat under stirring and mixing, and then add 4 parts by mass of curry powder, 10 parts by mass of sugar, 1 part by mass of milk powder, and amino acid 1 part by mass and heated with stirring. The product temperature of the raw material (the first raw material) in the heating-stirred kettle was heated to 95 ° C. for 60 minutes from the start of heating to produce a cooking sauce (heat-treated mixture).
(2)在加熱攪拌釜內添加由蘋果糊(水分量30質量%)1質量份及棕櫚硬化油1質量份的混合物所得的第2原料，在攪拌混合下在90至100℃的品溫熱處理7分鐘，得到熱處理混合物。又，第2原料中的油脂的含有量是45質量%，攪拌終了時的加熱攪拌釜內的原料的品溫是100℃。 (2) A second raw material obtained by adding a mixture of 1 part by mass of apple paste (30% by mass of water) and 1 part by mass of palm hardened oil in a heating and stirring kettle is heated at a temperature of 90 to 100 ° C under stirring and mixing. After 7 minutes of treatment, a heat-treated mixture was obtained. The content of fats and oils in the second raw material was 45% by mass, and the product temperature of the raw materials in the heating and stirring tank at the end of the stirring was 100 ° C.
(3)在加熱攪拌釜內添加食鹽12質量份、咖哩粉9質量份、及檸檬酸2質量份。添加後的加熱攪拌釜內的原料的品溫是93℃。之後，在攪拌混合下使加熱攪拌釜內的原料冷卻至60℃。將其裝填於容器，再冷卻至20℃使其固化而製造咖哩料理露(固形料理露)。 (3) Add 12 parts by mass of common salt, 9 parts by mass of curry powder, and 2 parts by mass of citric acid into the heating and stirring kettle. The product temperature of the raw materials in the heating and stirring tank after the addition was 93 ° C. After that, the raw materials in the heating and stirring tank were cooled to 60 ° C. with stirring and mixing. This was packed in a container, and then cooled to 20 ° C. to solidify to produce a curry dish (solid dish dish).
[比較例1] [Comparative Example 1]
除了在加熱攪拌油脂及小麥粉時，不添加任何粉體原料，且於添加蘋果糊(水分量30質量%)及棕櫚硬化油的混合物並熱處理終了後，添加預定 量的咖哩粉、砂糖、奶粉、胺基酸、食鹽、及檸檬酸以外，與實施例1同樣的方法製造咖哩料理露(固形料理露)。又，此時的第2原料中的油脂的含有量是57質量%。 Except when heating oil and fat and wheat flour, no powder material is added, and after adding a mixture of apple paste (30% by weight of water) and palm hardening oil and heat treatment is completed, add the scheduled Except for a large amount of curry powder, sugar, milk powder, amino acid, common salt, and citric acid, a curry dish (solid cooking dish) was produced in the same manner as in Example 1. The content of fats and oils in the second raw material at this time was 57% by mass.
[比較例2] [Comparative Example 2]
將油脂及小麥粉投入於加熱攪拌釜並在加熱攪拌後，除了不只添加咖哩粉、砂糖，奶粉，及胺基酸，也添加預定量的食鹽、咖哩粉、及檸檬酸而調製加熱料理露，並在添加蘋果糊(水分量30質量%)後不添加任何粉體原料以外，以與實施例1同樣的方法嘗試製造咖哩料理露(固形料理露)。但是，在將以此等原料調製的加熱料理露中添加蘋果糊(水分量30質量%)及棕櫚硬化油的混合物所得的第2原料，在80℃以上的品溫實施熱處理時，隨品溫的上昇而該第2原料的黏度上昇之後會硬化，而不能製造咖哩料理露(固形料理露)。又，此時的第2原料中的油脂的含有量是35質量%。 Put the fat and wheat flour into the heating and stirring kettle, and after heating and stirring, in addition to not only curry powder, sugar, milk powder, and amino acid, but also a predetermined amount of table salt, curry powder, and citric acid are added to prepare the cooking dish. After adding apple paste (30% by mass of water content) without adding any powdery raw materials, an attempt was made to make a curry dish (solid cooking dish) in the same manner as in Example 1. However, when the second raw material obtained by adding a mixture of apple paste (30% by weight of water) and palm hardened oil to a heating cooking cream prepared with these ingredients is subjected to heat treatment at a product temperature of 80 ° C or higher, When the viscosity of the second raw material rises, the second raw material will harden and the curry dish (solid cooking dish) cannot be produced. The content of fats and oils in the second raw material at this time was 35% by mass.
[比較例3] [Comparative Example 3]
除了在步驟2中係將前述第2原料在70至75℃的品溫實施熱處理以外，以與實施例1同樣的方法製造咖哩料理露(固形料理露)。又，步驟2的攪拌終了時的加熱攪拌釜內的原料的品溫是75℃，添加食鹽、咖哩粉、及檸檬酸後的加熱攪拌釜內的原料的品溫是69℃。 A curry dish (solid cooking dish) was produced in the same manner as in Example 1 except that the second raw material was heat-treated at a product temperature of 70 to 75 ° C in step 2. The temperature of the raw materials in the heating and stirring kettle at the end of the stirring in step 2 was 75 ° C, and the temperature of the raw materials in the heating and stirring kettle after adding salt, curry powder, and citric acid was 69 ° C.
[試驗例] [Test example]
使用實施例1或比較例1或3的咖哩料理露，製作咖哩醬。具體而言，將115質量份的咖哩料理露及750質量份的熱水投入於加熱釜，使其沸騰而製作咖哩醬。 The curry sauce of Example 1 or Comparative Example 1 or 3 was used to prepare a curry paste. Specifically, 115 parts by mass of curry dish sauce and 750 parts by mass of hot water were put into a heating kettle and boiled to prepare a curry paste.
關於所製作的咖哩醬的「濃郁度」，由5名的評審員(A至E)實施官能評定。以比較例1的咖哩醬作為基準(評分1：濃郁度弱)，由以下所示的3級評定其他的咖哩醬。 Regarding the "richness" of the produced curry paste, the functional evaluation was performed by five reviewers (A to E). Using the curry paste of Comparative Example 1 as a reference (score 1: richness is weak), the other curry pastes were evaluated from the following three levels.
3：有適合於咖哩的充分的濃郁度 3: There is sufficient richness suitable for curry
2：較評分1的咖哩醬更有濃郁度但不充分 2: Richer than the curry sauce of rating 1 but not sufficient
1：濃郁度弱 1: Weakness is weak
將各評審員的評分及平均值示於第1表。 The scores and average values of each reviewer are shown in Table 1.
在比較例1的咖哩料理露的製造步驟中，因未對粉體原料實施熱處理所以風味的呈現不充分，使用此料理露也只能得到濃郁度弱的咖哩醬。又，在比較例3的咖哩料理露的製造步驟中，一部分的粉體原料係實施熱處理，但該熱處理時的溫度不充分，所以使用此料理露製作的咖哩醬 的濃郁度與比較例1相較雖有提高，但作為咖哩而言仍不充分。與此相較，在實施例1的咖哩料理露的製造步驟中，係對一部分的粉體原料實施充分的熱處理，由使用此料理露，可製作適於咖哩的有充分的濃郁度的咖哩醬。這是，咸認由於本發明的製造方法，而來自各原料的風味提高的緣故。 In the manufacturing step of the curry dish in Comparative Example 1, the flavor was not sufficiently expressed because the powder raw material was not heat-treated, and only the curry paste having a weak richness could be obtained by using this dish. Moreover, in the manufacturing process of the curry dish lotion of the comparative example 3, a part of powder raw materials were heat-processed, but the temperature at the time of this heat treatment was not sufficient, so the curry paste made using this dish lotion Although the richness was higher than that of Comparative Example 1, it was still insufficient as a curry. In contrast, in the manufacturing step of the curry sauce in Example 1, a part of the powdered raw materials was sufficiently heat-treated, and the curry sauce with sufficient richness suitable for curry can be produced by using this sauce. . This is because the flavor from each raw material is improved by the manufacturing method of this invention.
[實施例2] [Example 2]
除了添加洋蔥糊(水分量30質量%)1質量份代替添加蘋果糊(水分量30質量%)1質量份以外，以與實施例1同樣的方法製造咖哩料理露(固形料理露)。 A curry dish (solid cooking dish) was produced in the same manner as in Example 1 except that 1 part by mass of onion paste (30% by mass of water) was added instead of 1 part by mass of apple paste (30% by mass of water).
使用實施例2的咖哩料理露並與試驗例同樣操作製作咖哩醬。品嘗此醬的結果，確認可製作在洋蔥的良好風味之外亦具有適於咖哩的充分的濃郁度的咖哩醬。 The curry sauce of Example 2 was used and a curry paste was produced in the same manner as in the test example. As a result of tasting this sauce, it was confirmed that in addition to the good flavor of the onion, a curry sauce having a sufficient richness suitable for curry can be produced.
[實施例3] [Example 3]
除了添加牛肉糊(水分量30質量%)1質量份代替添加蘋果糊(水分量30質量%)1質量份以外，以與實施例1同樣的方法製造咖哩料理露(固形料理露)。 A curry dish (solid cooking dish) was produced in the same manner as in Example 1 except that 1 part by mass of beef paste (30% by mass of water) was added instead of 1 part by mass of apple paste (30% by mass of water).
使用實施例3的咖哩料理露以與試驗例同樣的操作製作咖哩醬。品嘗此醬的結果，確認可製作在牛肉的良好的風味之外亦具有適於咖哩的充分的濃郁度的咖哩醬。 The curry sauce of Example 3 was used to prepare a curry paste in the same manner as in the test example. As a result of tasting this sauce, it was confirmed that a curry sauce having a sufficient richness suitable for curry in addition to the good flavor of beef can be produced.
[實施例4] [Example 4]
除了添加蘋果糊(水分量30質量%)2質量份代替添加蘋果糊(水分量30質量%)1質量份，且不添加胺基酸1質量份以外，以與實施例1同樣的方法製造咖哩料理露(固形料理露)。 Curry was produced in the same manner as in Example 1 except that 2 parts by mass of apple paste (30% by mass of water) was added instead of 1 part by mass of apple paste (30% by mass of water), and 1 part by mass of amino acid was not added. Cooking Gel (Solid Cooking Gel).
使用實施例4的咖哩料理露而以與試驗例同樣的操作製作咖哩醬。品嘗此醬的結果，感到具有適於咖哩的充分的濃郁度。 The curry sauce of Example 4 was used to prepare a curry paste in the same manner as in the test example. As a result of tasting this sauce, I feel that it has sufficient richness suitable for curry.
[實施例5] [Example 5]
除了於加熱攪拌釜投入棕櫚硬化油35質量份代替棕櫚硬化油34質量份，並且，只蘋果糊(水分量30質量%)1質量份添加於加熱料理露代替將蘋果糊(水分量30質量%)1質量份及棕櫚硬化油1質量份的混合物添加於加熱料理露以外，以與實施例1同樣的方法製造咖哩料理露(固形料理露)。在實施例5中，相較於實施例1雖不容易使加熱料理露中的蘋果糊分散，但可製造咖哩料理露(固形料理露)。 In addition to putting 35 parts by mass of palm hardened oil in place of 34 parts by mass of palm hardened oil in the heating and stirring kettle, only 1 part by mass of apple paste (30% by mass of water) was added to the heated cooking lotion instead of apple paste (30% by mass of water) ) A mixture of 1 part by mass and 1 part by mass of palm hardened oil was added to the heating dish, and a curry dish (solid cooking dish) was produced in the same manner as in Example 1. In Example 5, compared with Example 1, although it was not easy to disperse the apple paste in the heated cooking lotion, a curry cooking lotion (solid cooking lotion) was produced.
使用實施例5的咖哩料理露，以與試驗例同樣操作而製作咖哩醬。品嘗此醬的結果，雖不如使用實施例1的咖哩料理露製作的咖哩醬，但可感到具有適於咖哩的充分的濃郁度。 A curry sauce was prepared in the same manner as in the test example using the curry dish sauce of Example 5. As a result of tasting this sauce, although it was inferior to the curry sauce prepared using the curry dish sauce of Example 1, it was felt that it had sufficient richness suitable for curry.
由以上的結果，得知：將含有水系原料的第2原料在攪拌混合下在80℃以上的品溫實施熱處理，及，在該熱處理之前添加第1粉體原料，在該熱處理之後添加第2粉體原料，則在不引起原料混合物的硬化之下可對各原料充分實施熱處理，而可引出風味。因此，在防止製造過程中的原料混合物的硬化之下，可以製造能用於製作提高來自各原料的風味的料理的料理露。 From the above results, it was found that the second raw material containing the water-based raw material was subjected to heat treatment at a product temperature of 80 ° C. or higher under stirring and mixing, and the first powder raw material was added before the heat treatment, and the second material was added after the heat treatment. The powder raw material can sufficiently heat-treat each raw material without causing hardening of the raw material mixture, and can induce flavor. Therefore, by preventing the hardening of the raw material mixture during the manufacturing process, it is possible to manufacture a cooking sauce that can be used to prepare a dish that enhances the flavor of each raw material.
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