Composition and method for producing composition

Abstract

To provide a composition in which oil flotation of sauce is suppressed, which is soft and pleasant on the tongue, and has raw material-originated good taste.SOLUTION: Provided is a novel composition in which oil flotation of sauce is suppressed, which is soft and pleasant on the tongue, and has raw material-originated good taste by heating and mixing oil content and water content contained in a first food product to be added after preparing the composition and homogenizing the contents by adding propylene glycol alginate.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to novel compositions and methods for making the same. [Background technology]

[0002] Conventionally, a common manufacturing method for instant roux is to add an emulsifier to suppress floating oil from ingredients in the sauce after cooking (see Patent Document 1). On the other hand, while adding an emulsifier can eliminate floating oil after cooking, it has the problem of inhibiting the good flavor inherent to the ingredients.

[0003] For example, Patent Document 2 below discloses an emulsion composition that does not use an emulsifier. More specifically, Patent Document 2 discloses an emulsion composition that does not use an emulsifier but uses an alginate salt. Patent Document 3 describes a solid instant seasoning that contains an alginic acid decomposition product and is less likely to form lumps when dissolved. Furthermore, Patent Document 4 describes a white roux to which a polysaccharide, such as sodium alginate, is added as a thickener. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2020-162499 A [Patent Document 2] JP 2000-245378 A [Patent Document 3] JP 2009-153486 A [Patent Document 4] Japanese Patent Application Publication No. 10-337166 Summary of the Invention [Problem to be solved by the invention]

[0005] However, although there are compositions and foods that use alginic acid hydrolysates or alginate salts instead of emulsifiers, such as those described in Patent Documents 2 to 4, there is no disclosure or suggestion of the prevention of oil floating in the sauce, the pleasant texture on the tongue, or the pleasant taste derived from the ingredients.

[0006] In view of the above problems, the present invention aims to provide a composition that suppresses oil floating in the sauce, has a pleasant texture, and has a good taste derived from the ingredients by heating and mixing the oil and moisture contained in a first food that is added after preparation of the composition to make them homogenous. [Means for solving the problem]

[0007] The composition according to the present invention for solving the above problems comprises: (1) A composition comprising an oil / fat and starch raw material and an alginate ester, the alginate ester being homogenized by heating and mixing with oil and moisture contained in a first food which is added after preparation of the composition. (2) The composition is characterized in that the content of the alginate ester is 0.03% by weight or more when the composition is taken as 100% by weight. (3) It is characterized by containing spices.

[0008] In addition, a method for producing a composition according to the present invention for solving the above problems includes the steps of: (4) The method comprises at least the steps of heating and mixing fats and oils and a starchy raw material, and adding an alginate ester, the alginate ester being homogenized by heating and mixing with the oil and moisture contained in a first food which is added after the preparation of the composition. Effect of the Invention

[0009] According to the present invention, by adding an alginate ester, the oil and water contained in the first food added after preparation of the composition are heated and mixed to make them homogenous, thereby suppressing oil floating, and providing a composition with a pleasant texture and a good taste derived from the ingredients. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The composition according to one embodiment of the present invention will be described in detail. Here, the composition according to this embodiment described later is a curry roux composition for making curry sauce. Other examples include, but are not limited to, sauces for stews, soups, gratins and doria, meat sauces, seasoning sauces for Chinese cuisine such as mapo tofu and chinjaorusu, sauces with ingredients for donburi, and thickened sauces for yakisoba and the like.

[0011] Here, the first food to be added after the preparation of the composition is not particularly limited as long as it is a food containing oil and generates oil floating when the food itself is heated or when water is added and heated. For example, it may be meat (beef, pork, chicken, mutton, horse meat, etc.), seafood (yellowtail, shark, tuna, bonito, etc.), vegetables, fruits, and beans (avocado, soybean, rapeseed, corn, etc.), or food processed into a shape that easily dissolves oil and fat such as minced meat or thinly sliced ​​meat, fried food (fried chicken, deep-fried tofu, plain deep-fried), boiled food, oil-pickled food, and even pasty oils such as lard, beef tallow, margarine, shortening, and rapeseed oil, corn oil, sunflower oil, etc., which are extracted by pressing, etc. One of these may be used, or two or more of them may be used in combination.

[0012] [Composition] The composition of this embodiment contains at least fats and oils and a starchy raw material, and by adding an alginate ester, the oil and moisture contained in the first food added after preparation of the composition are heated and mixed to make them uniform, thereby suppressing oil floating after the composition and the first food are heated and mixed, imparting a pleasant texture to the mouth, and further imparting a pleasant taste derived from the raw materials.

[0013] The form of the composition according to the present embodiment may be a state in which the fats and oils, starch raw material, and alginic acid ester are integrated. For example, it may be solid (solidified to fit a mold, or crushed from the solidified state), granules, powder, or paste. Furthermore, if they are stored in the same container and are designed to be used at the same time, it may be a state in which granules or powders are mixed, or powder is included. Among them, the type of fats and oils contained is not particularly limited as long as it is in a liquid state or a molten state such as a paste that can be mixed with the powder raw material when heated at 50°C or higher, and examples of the fats and oils include vegetable fats and oils such as soybean oil, corn oil, rapeseed oil, sunflower oil, cottonseed oil, rice oil, olive oil, sesame oil, palm oil, and coconut oil, animal fats and oils such as beef tallow, lard, chicken fat, fish oil, and butter, and processed fats and oils such as shortening and margarine. In addition, it may be a hardened oil of these fats and oils, and further, one of these may be used, or a combination of multiple types may be used.

[0014] The starch raw material according to the present embodiment is not particularly limited, including its shape, as long as it is a raw material that can impart a unique viscosity by heating the starch component in the starch raw material together with water when the composition and the first food are heated and mixed, but it is preferable that it contains a large amount of starch components, and it is preferable that the starch component in the starch raw material is 50% by weight or more. For example, wheat flour, rice flour, corn starch, potato powder, potato starch, sweet potato starch, tapioca starch, mung bean starch, potato starch, kudzu starch, sago starch, bracken starch, lotus root starch, chickpea powder, lentil powder, grain flour (corn flour, rye flour, buckwheat flour, millet flour, millet flour, pigeon oat flour, barnyard millet flour), etc., and further, processed starches obtained by enzymatically, physically, or chemically processing various starches, or wheat flour or starch that has been roasted, etc., can be used under any conditions, such as one or a combination of multiple types.

[0015] The alginate ester according to the present embodiment has low pH and Ca 2+It can be used in systems where ions coexist. Sodium alginate, for example, becomes insoluble alginic acid in low pH systems where the main ingredient is acidic foods such as tomatoes, and is therefore unable to exert its full effect. 2+ In systems with a high ion content, calcium alginate becomes insoluble and the sufficient effect is not obtained.

[0016] The alginate ester according to the present embodiment is preferably 0.03% by weight or more, more preferably 0.03 to 1.5% by weight, and even more preferably 0.1 to 1.5% by weight, when the composition of the present invention is taken as 100% by weight. The alginate ester has the effect of homogenizing the oil and water contained in the first food added after preparation of the composition, and can provide a composition that suppresses oil floating in the sauce, has a good texture, and has a rich aroma derived from the raw materials.

[0017] In addition, the composition according to the present embodiment can be blended with salt, sugars, sweeteners, spices, seasonings, extracts, acidulants, colorants, fragrances, and the like as needed as a seasoning food for the purpose of flavoring, etc., as long as the effects of the present invention are not impaired.

[0018] The composition according to the present embodiment may or may not contain an emulsifier. When an emulsifier is added, a synergistic effect with the alginic acid ester is expected to provide a more significant effect of suppressing oil floating in the sauce. Even if an emulsifier is not added, a sufficient effect of suppressing oil floating can be obtained.

[0019] [Method of producing the composition] Next, a method for producing the composition according to this embodiment will be described. The production method may be any method that can produce a state in which the fats and oils and starch raw materials are contained in appropriate amounts, regardless of whether the composition is solid, granular, powdery, or pasty, and may include various mixing devices and steps such as heating and cooling as necessary. Specifically, in this explanation, a method for producing curry roux, which is a solid composition, will be used for explanation. However, the present invention is not limited to this production method.

[0020] In the method for producing the composition according to the present embodiment, at least fats and oils and starch raw materials are mixed with other raw materials as necessary at 50°C or higher, preferably 70°C or higher, and more preferably 100°C or higher, and the mixing is preferably terminated at 150°C or lower to prevent the starch raw materials from burning. Most preferably, the mixing is performed at 110 to 130°C to prepare a molten roux. The alginate ester can be added at any time in the step of preparing a molten roux containing fats and oils and starch raw materials, but it may be added at 100°C or lower, preferably 80°C or lower, or even 75 to 65°C, about 70°C, after the heating is turned off. After the fats and oils and starch raw materials are mixed with the alginate ester, seasoning food, or other raw materials as necessary, and cooled to prepare a cooled roux. In the step of preparing a cooled roux, all cooling methods can be used, whether they are gradually cooled to room temperature or cooled by running cold water around the periphery of the preparation device. There is a solid roux preparation step in which the roux is cooled to below 50°C and then fed into a container or conveyor to prepare a solid roux. Seasonings can be added in the molten roux preparation step, the cooled roux preparation step, the solid roux preparation step, etc., depending on the characteristics of the ingredients used. The roux is then sealed and packed in a container.

[0021] In the method for producing the composition according to the present embodiment, after the step of preparing a solid roux, a solid roux that is sealed and packaged can be produced, or after preparing a solid roux, the solid roux can be crushed to an appropriate size and sealed and packaged to produce a flake-shaped roux. The composition according to the present embodiment can also be produced for products other than curry roux.

[0022] In addition, the first food can be added to the curry roux or sauce using the composition according to the present embodiment. Furthermore, the step of adding the first food can be performed not only when preparing the sauce using the composition according to the present embodiment, but also when processing into a retort food or the like. EXAMPLES

[0023] Specific examples of the compositions described above are given below. Note that the present invention is not limited or restricted by the following examples.

[0024] Experiment: Comparison of curry roux verification results <Examples 1 to 5 and Comparative Examples 1 to 6> Based on the curry roux composition shown in Table 1, Examples 1 to 5 and Comparative Examples 1 to 6 were prepared. Examples 1 to 5 and Comparative Examples 2 to 6 were all prepared through the following process. First, fats and oils, starchy raw materials (wheat flour), spices, and raw materials with moisture were mixed and heated to 55°C, and then the mixture was heated to 125°C over 30 minutes and then turned off, seasoning food was added, stirred for 5 minutes, and cooled. Then, a thickener such as an alginate ester was added at 70°C to 80°C and stirred, and the mixture was filled into a tray at 60°C and cooled to prepare curry roux. Note that the alginate ester used was Kimiroid HV (manufactured by Kimika Co., Ltd.), and the processed starch used was hydroxypropylated phosphate cross-linked starch (origin: waxy corn). Comparative Example 1 (control) was prepared in the same manner as Examples 1 to 5 and Comparative Examples 2 to 6, except that no thickener was added.

[0025] [Table 1]

[0026] Next, as shown in Table 2, sensory evaluation was performed for Examples 1 to 5 and Comparative Examples 1 to 6 (N=1). 300 g of ground beef and pork was fried, and 86 g of the prepared curry roux and 350 g of water were added to cook keema curry. Ten panelists performed sensory evaluation of the oil floating, texture, and taste of each cooked product, with ◎, ○, △, ×. Regarding (1) oil floating, ◎ is a level where the effect was felt sufficiently, ○ is a level where the effect was felt, △ is a level where the effect was felt slightly, and × is a level where there was almost no effect or no effect at all (◎>○>△>×). Regarding (2) texture, ◎ is an evaluation of the sauce with no oiliness and a sufficiently favorable texture, ○ is an oiliness with no oiliness and a favorable texture, △ is an unfavorable level where the oil clings to the tongue, and × is an unfavorable level where the oil clings to the tongue (◎>○>△>×). (3) In terms of taste, ◎ is a fully acceptable taste in which the taste of the thickener does not interfere with the taste of the spices, ○ is a acceptable taste in which the taste of the thickener does not interfere with the taste of the spices, △ is a level in which the taste of the thickener is prominent and the taste of the spices is slightly difficult to detect, and × is a level in which the taste of the thickener is prominent and the taste of the spices is difficult to detect (◎>○>△>×).

[0027] [Table 2]

[0028] As shown in Table 2, the addition of alginate esters resulted in suppression of oil floating and a good texture and flavor that could not be achieved with other thickening agents (xanthan gum, tamarind gum, guar gum, modified starch (hydroxypropylated phosphate cross-linked starch)).

[0029] The above describes the embodiments of the present invention in detail. However, the above description is for the purpose of facilitating understanding of the present invention, and is not intended to limit the present invention. The present invention includes things that can be modified or improved without departing from the spirit of the present invention. In addition, the present invention includes its equivalents. [Industrial Applicability]

[0030] The composition of the present invention can be used for curry roux, stew roux, hayashi roux, or curry sauce, white sauce, brown sauce, demi-glace sauce, pasta sauce, Chinese sauce, thickened sauce, etc.

Claims

1. Oils, fats and starch raw materials; and an alginate ester, The alginate ester is heated and mixed with oil and water contained in a first food to be added after the preparation of the composition to make the composition homogenous. composition.

2. The content of the alginate ester in the composition is 0.03% by weight or more when the composition is 100% by weight. The composition of claim 1.

3. 3. A composition according to claim 1 or 2, comprising a spice.

4. A step of heating and mixing at least an oil or fat and a starchy raw material; adding an alginate ester; The alginate ester is heated and mixed with oil and water contained in a first food to be added after the preparation of the composition to make the composition homogenous. Method for producing the composition.

Images