Solid roux and production method of the same

Abstract

To provide solid roux in which an amount of saturated fatty acid is reduced and polyunsaturated fatty acid is used instead of saturated fatty acid.SOLUTION: A production method of solid roux includes: a step of mixing spices being raw materials, liquid oil rich in polyunsaturated fatty acid and a liquid oil solidifying agent; a step of rolling a mixture; a step of conching the mixture after rolling; and a step of filling the conched mixture into a mold. Solid roux has a polyunsaturated fatty acid ratio of 5.0% or more per 100 g.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a solid roux and a method for producing the same, and more particularly to a solid roux with a low content of saturated fatty acids and a method for producing the same. [Background technology]

[0002] According to the Dietary Reference Intakes for Japanese (2020 edition) published by the Ministry of Health, Labor and Welfare, the daily target (upper limit) intake of lipids (fat energy ratio) is 20-30% of energy intake for both men and women.

[0003] Lipids are classified by the type of fatty acid, and are divided into two types: saturated fatty acids and unsaturated fatty acids. Unsaturated fatty acids are divided into monounsaturated fatty acids and polyunsaturated fatty acids, and polyunsaturated fatty acids are further divided into n-3 fatty acids (omega-3 fatty acids) and n-6 ​​fatty acids (omega-6 fatty acids) depending on the position of the double bond from the methyl end of the hydrocarbon chain.

[0004] Saturated fatty acids are found in large amounts in animal fats such as dairy products and meat, and vegetable oils such as palm oil. Monounsaturated fatty acids are found in large amounts in animal fats and vegetable oils such as olive oil, and the majority of them is oleic acid. Since monounsaturated fatty acids can be consumed from food and can also be synthesized in the body from saturated fatty acids, they are not essential fatty acids, and no recommended amounts (lower limit) or target amounts (upper limit) have been set in the Dietary Reference Intakes. The n-3 fatty acids include α-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), with vegetable oils being the main source of α-linolenic acid, and seafood being the main source of EPA and DHA. n-3 fatty acids are essential fatty acids because they cannot be synthesized in the body. n-6 fatty acids include linoleic acid, gamma-linolenic acid, and arachidonic acid. Linoleic acid accounts for 98% of the n-6 fatty acids consumed by Japanese people from food, and vegetable oils such as soybean oil and corn oil are the main sources of n-6 fatty acids. n-6 fatty acids are essential fatty acids because they cannot be synthesized in the body.

[0005] In recent years, due to changes in dietary habits, the percentage of people who exceed the daily target intake of 30% from lipids (fat energy ratio) is approximately 35.0% for men over the age of 20 and approximately 44.4% for women over the age of 20 (National Health and Nutrition Survey (2019)). Also, looking at annual trends in recent years, the percentage of people with lipids (fat energy ratio) of 30% or more has been on the rise for both men and women. In terms of fatty acids, the intake of saturated fatty acids is increasing.

[0006] According to the Dietary Reference Intakes for Japanese (2020 edition), the target intake of saturated fatty acids for men and women aged 18 and over is equivalent to 7% or less of total energy intake, whereas calculations based on the results of the National Health and Nutrition Survey (2019) show that the average intake of saturated fatty acids for Japanese people aged 20 and over is equivalent to 8.4% of total energy intake. It is predicted that excessive intake of saturated fatty acids will increase total cholesterol in the blood, increasing the risk of cardiovascular diseases including myocardial infarction. On the other hand, polyunsaturated fatty acids are known to lower neutral fats, prevent blood clots, and prevent arteriosclerosis. For this reason, a guideline amount (lower limit) has been set for polyunsaturated fatty acids.

[0007] Therefore, recently, foods in which saturated fatty acids are replaced with unsaturated fatty acids have been proposed. Many unsaturated fatty acids are liquid, and it is relatively easy to replace saturated fatty acids with unsaturated fatty acids in liquid or paste-like foods. However, in the case of solid roux such as curry or stew, since it is solidified by saturated fatty acids, the problem occurs that the more unsaturated fatty acids are replaced, the more difficult it becomes to solidify. Therefore, Patent Document 1 discloses an oil and fat composition for solid roux aimed at reducing the content of trans fatty acids and saturated fatty acids. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] International Publication No. WO2016 / 143530 Summary of the Invention [Problem to be solved by the invention]

[0009] However, although the oil and fat composition of Patent Document 1 can reduce the contents of trans fatty acids and saturated fatty acids, it does not supplement polyunsaturated fatty acids, which are essential nutrients.

[0010] The present invention has been made in consideration of the above problems. That is, an object of the present invention is to provide a solid roux in which the amount of saturated fatty acids is reduced and polyunsaturated fatty acids are used instead of saturated fatty acids. [Means for solving the problem]

[0011] In order to solve the above problems, the present invention is characterized in that the saturated fatty acid ratio per 100 g is less than 15%.

[0012] In this composition, the polyunsaturated fatty acid ratio per 100 g is preferably 5.0% or more. Also, the solid roux is preferably for cooking with hot water.

[0013] In order to solve the above problems, the present invention is characterized by a method for producing a solid roux, which comprises the steps of mixing spices, a liquid oil rich in polyunsaturated fatty acids, and a liquid oil solidifier, which are raw materials, rolling the mixture, conching the mixture after rolling, and filling the conched mixture into a mold. Effect of the Invention

[0014] According to the present invention, it is possible to obtain a solid roux that has an increased amount of polyunsaturated fatty acids, which are essential nutrients, and a decreased amount of saturated fatty acids, which can suppress the intake of excessive saturated fatty acids and contribute to the promotion of health. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] A preferred embodiment for carrying out the present invention will be described below. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention is not to be interpreted narrowly by this embodiment.

[0016] <Solid roux> The solid roux of the present invention is obtained by heating and mixing ingredients containing fats and solids, followed by solidification. By heating the roux together with ingredients such as meat and vegetables and water, a dish having a thick soup can be easily prepared. In the present invention, it is preferable that the roux maintains its shape after pouring hot water as long as no external force is applied. In this specification, the "solids" refers to the components excluding fats and water from among the components constituting the solid roux.

[0017] <Oils> The solid roux is produced by heating and mixing raw materials containing fats and solids. As fats and oils that can be used for producing the solid roux, any known fats and oils can be used as long as they have a predetermined amount of saturated fatty acids and unsaturated fatty acids. For example, any of natural fats and oils, processed fats and oils, vegetable fats and oils, and mixtures thereof can be used.

[0018] Examples of fats and oils having saturated fatty acids include butter, margarine, lard, beef tallow, etc. The amount of saturated fatty acids used in the present invention is preferably less than 15% per 100 g of the final product, solid roux, more preferably less than 12%, and even more preferably less than 10%.

[0019] The unsaturated fatty acid may be either monounsaturated or polyunsaturated, but is preferably polyunsaturated. Examples of fats and oils having monounsaturated fatty acids include olive oil, sunflower oil, and rice oil. The amount of monounsaturated fatty acid used in the present invention is not particularly limited, but is preferably 5% or more, more preferably 8% or more, and even more preferably 10% or more per 100g of the final product, the solid roux.

[0020] Examples of food ingredients rich in polyunsaturated fatty acids include fish such as blue fish, perilla oil, flaxseed oil, and nuts such as walnuts, which are n-3 fatty acids. Examples of food ingredients rich in polyunsaturated fatty acids include corn oil, soybean oil, and sesame oil, which are n-6 fatty acids. The amount of polyunsaturated fatty acids used in the present invention is not particularly limited, but it is preferable that the amount is 5.0% or more per 100 g of the final product, the solid roux.

[0021] In the present invention, it is preferable to use a liquid oil solidifying agent. Examples of the liquid oil solidifying agent include polyglycerol fatty acid esters, and those having a low content of saturated fatty acids are preferable.

[0022] <Solid content> The solid content refers to the portion of the solid roux excluding fats and water. The solid content relative to the entire solid roux is calculated by (mass of solid roux - fats and water content in solid roux) ÷ mass of solid roux. In this case, the fats and water content in solid roux can be calculated based on, for example, the lipid content indicated on the packaging container of the solid roux and the water content of the solid roux being analyzed.

[0023] <Flour> The solid roux of the present invention may contain wheat flour. As the wheat flour, generally, at least one selected from the group consisting of medium-strength flour, strong flour, semi-strong flour, and weak flour can be used. In addition, as a raw material other than wheat flour, a starchy raw material may be used in place of a part of wheat flour. When fats and oils are contained, blending the starchy raw material makes it easier to disperse other solid ingredients in the dissolved fats and oils during the production of the solid roux, and makes it easier to integrate the fats and oils and other solid ingredients. In addition, the inclusion of the starchy raw material makes it easier to adjust the flavor and texture of the resulting food.

[0024] The amount of wheat flour used in the solid roux of the present invention is preferably 10% by mass or more and 35% by mass or less, and more preferably 15% by mass or more and 31% by mass or less. By keeping the amount of wheat flour used within the above range, the viscosity of the cooked food using the solid roux can be kept within a suitable range. The viscosity of the cooked food using the solid roux (viscosity measured using a B-type viscometer at 60°C) is preferably 500 mPa·s or more and 5000 mPa·s or less, and more preferably 1000 mPa·s or more and 3000 mPa·s or less.

[0025] <Starchy raw materials> The starch raw material is not particularly limited as long as it can be used to produce a solid roux, and examples thereof include wheat starch, corn starch, rice starch, potato starch, sweet potato starch, tapioca starch, kudzu starch, and modified starch. The content of the starch raw material in the solid roux is not particularly limited, and is, for example, 0 to 5% by mass, preferably 0 to 3% by mass, and more preferably 0 to 2% by mass.

[0026] The solid roux of the present invention may also contain thickening polysaccharides. Thickening polysaccharides refer to polysaccharides that exhibit viscosity or gel when dissolved in water. By using thickening polysaccharides, the viscosity of the soup obtained from the solid roux can be adjusted. The thickening polysaccharides that can be used in the present invention are not particularly limited as long as they are edible. Examples include xanthan gum, welan gum, guar gum, tamarind seed gum, gellan gum, carrageenan, and locust bean gum. These may be used alone or in combination. The content of the thickening polysaccharides is not particularly limited, but is preferably 0.5 to 5.0% by mass, more preferably 1.0 to 5.0% by mass, and even more preferably 1.0 to 3.0% by mass.

[0027] <Seasoning ingredients> The solid roux of the present invention may further contain seasoning ingredients. Examples of seasoning ingredients include salt, milk powder, spices, vegetable powders such as onion powder, other powders, and pastes of plant ingredients (e.g., tomato paste, potato paste, apple paste, onion paste, pumpkin paste, broccoli paste, etc.). The amount of these seasoning ingredients to be added can be appropriately determined by those skilled in the art.

[0028] <Spices> The spices used as seasoning ingredients may be one or a mixture of multiple spices. Examples of spices used in the mixture include cardamom, cloves, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, dried tangerine peel, pepper, chili pepper, mustard, ginger, turmeric, paprika, etc. Also, curry spices, which are a mixture of multiple spices in advance, may be used. <Fragrance> The solid roux of the present invention may contain a flavoring. The content of the flavoring is preferably 0.1 to 2.0% by mass, more preferably 0.1 to 1.5% by mass, and even more preferably 0.3 to 1.5% by mass or less. When fats and oils are used as a solvent for the flavoring, the above-mentioned amount of saturated fatty acid and / or unsaturated fatty acid includes the amount of fats and oils used in the flavoring.

[0029] In the present invention, the composition may further contain existing vitamins, etc. The content of the vitamins is not particularly limited, but is preferably, for example, 5 to 15% by mass, more preferably 5 to 10% by mass.

[0030] <Other> The solid roux of the present invention may contain sugar, salt, amino acids (seasonings), vegetable powder, and the like.

[0031] <How to make solid roux> The solid roux of the present invention can be produced by a conventional method using the above-mentioned raw materials. For example, it can be produced by heating and mixing raw materials containing fats and solids, and cooling and solidifying them to a temperature below the melting point of the fats and oils. In the present invention, it is preferable to add a liquid oil solidifier and then gelatinize the mixture by cooling. When producing it industrially, a continuous production line or the like may be used.

[0032] In the present invention, it is preferable to further perform roll treatment and conching treatment in addition to the conventional method. Rolling is a method of passing the raw materials between narrow rolls whose axes are arranged in parallel. Rolling makes the raw materials fine and uniform in particle size, improving the texture. In addition, the roux is easily solidified and easy to remove from the mold. In the present invention, it is preferable to roll the raw materials so that the average particle size of the raw materials after rolling is 10 μm to 150 μm, more preferably 10 μm to 100 μm. There is no particular limit to the number of times the rolls are performed. Instead of rolling, pressing using a pressing machine, a crushing machine, or the like, or shearing using a cutter mixer, etc. may be performed. In the present invention, it is preferable to perform the rolling after mixing the raw materials.

[0033] Conching is a processing method in which the material is kneaded for a long time with a strong force using a mixer. The conching process results in a smoother texture. In addition, the oil and solid content of the conching-processed raw material are well mixed and the material becomes very smooth, so that the material is excellent in filling suitability and easy to remove from the mold. The conditions for the conching process are preferably to mix the material for about 30 minutes to 4 hours while keeping the product temperature at 70 to 90°C. Alternatively, the conching process is preferably performed until the raw material after the conching process has a fluidity that allows it to be filled in a depositor. In the present invention, the conching process is preferably performed after the roll process. EXAMPLES

[0034] Next, the present invention will be described in detail with reference to examples. Note that the examples are merely illustrative and the scope of the present invention is not limited by these in any way.

[0035] (Test Example 1) The powder ingredients were 3% by weight of roasted wheat flour, 27% by weight of collagen peptide, 10% by weight of nutrients such as vitamins, 7% by weight of curry spices, 22% by weight of seasonings such as sugar, and 3% by weight of linseed oil, 9% by weight of grape oil, 13% by weight of rice bran oil, 1% by weight of flavor, and 4% by weight of liquid oil solidifier. First, the powder ingredients and oil were mixed separately. The total amount of the powder mixture and 80% of the oil mixture were added to a mixer and mixed well. The mixture of powder ingredients and oil was rolled. The rolled mixture was conched for 1 hour so that the product temperature reached 70°C. The 20% of the oil mixture set aside earlier was heated to 80°C, and the liquid oil solidifier was added and dissolved. The oil mixture containing the liquid oil solidifier was added to the conching product and mixed well. The resulting mixture was filled into a mold in 42g portions and cooled at -9°C for 45 minutes. After cooling, the mixture was removed from the mold to obtain the final product, a solid roux, which had a saturated fatty acid content of 6.1% and an unsaturated fatty acid content of 20.5% (monounsaturated fatty acid 8.0% and polyunsaturated fatty acid 12.5%).

[0036] (Test Example 2) The powder ingredients used were 4% by weight of roasted wheat flour, 30% by weight of collagen peptide, 12% by weight of nutrients such as vitamins, 8% by weight of curry spices, 25% by weight of seasonings such as sugar, and 20% by weight of rapeseed oil and 2% by weight of liquid oil solidifier, but the other ingredients were the same as in Test Example 1. In this case, the ratio of saturated fatty acids was 3.1%, and the ratio of unsaturated fatty acids was 17.1% (including 11.6% monounsaturated fatty acids and 5.5% polyunsaturated fatty acids).

[0037] (Test Example 3) The powder ingredients used were 4% by weight of roasted wheat flour, 29% by weight of collagen peptide, 11% by weight of nutrients such as vitamins, 8% by weight of curry spices, 25% by weight of seasonings such as sugar, and 22% by weight of rapeseed oil and 2% by weight of liquid oil solidifier, but the other ingredients were the same as in Test Example 1. In this case, the ratio of saturated fatty acids was 3.4%, and the ratio of unsaturated fatty acids was 17.3% (including 11.3% monounsaturated fatty acids and 6.0% polyunsaturated fatty acids).

[0038] (Test Example 4) The powder materials used were 2% by weight of roasted wheat flour, 19% by weight of collagen peptide, 8% by weight of nutrients such as vitamins, 5% by weight of curry spices, 16% by weight of seasonings such as sugar, and the oils used were 25% by weight of linseed oil, 5% by weight of grape oil, 15% by weight of rice bran oil, and 4% by weight of liquid oil solidifier. The ratio of saturated fatty acids was 10.0%, and the ratio of unsaturated fatty acids was 28.5% (including 7.7% monounsaturated fatty acids and 20.8% polyunsaturated fatty acids).

[0039] (Test Example 5) The same as Test Example 1, except that no roll treatment was performed.

[0040] (Test Example 6) The same as Test Example 1, except that the conching treatment was not performed.

[0041] (Test Example 7) Except for not adding a liquid oil solidifier, the test was the same as Test Example 1. In this case, the ratio of saturated fatty acids was 4.2%, and the ratio of unsaturated fatty acids was 28.5% (of which, monounsaturated fatty acids were 7.7%, and polyunsaturated fatty acids were 20.8%).

[0042] Test Examples 1 to 7 were evaluated for filling suitability, ease of removal from mold, hardness of the solid roux, and overall evaluation based on the following criteria. The results are shown in Table ◯.

[0043] <Evaluation of filling suitability> Judgment criteria (△ and × are not suitable for manufacturing) 〇: Can be filled without problems △: Low fluidity and time-consuming filling ×: No fluidity, cannot be filled

[0044] <Evaluation of ease of deviation> Judgment criteria (3 or less is not suitable for manufacturing) 5: The roux can be removed from the mold without any solid residue remaining. 4: A small film of the roux may remain on the mold, but it can still be removed from the mold. 3: You can remove it from the mold, but some of the roux remains in the mold. 2: You can remove it from the mold, but most of the roux remains in the mold. 1: The roux won't come out of the mold and can't be removed at all

[0045] <Consistency of solid roux> Judgment criteria (△ and × are not suitable in terms of physical properties) ○: The shape of the roux does not change even when subjected to vibration or impact. △: If a strong impact is applied, the roux will lose its shape. ×: The roux cannot maintain its shape.

[0046] <Overall rating> 〇: Can be used as a product ×: Cannot be used as a product

[0047] [Table 1]

[0048] Comparing Test Examples 1 to 4, which were produced under the same production conditions, Test Examples 1, 3, and 4 were evaluated as having manufacturability in all evaluations, whereas Test Example 2 was evaluated as not having manufacturability.

[0049] Next, comparing Test Example 2 and Test Example 3, it is found that Test Example 2 has a smaller total amount of fat and oil than Test Example 3. In particular, it is found that the amount of saturated fatty acid, which is easily solidified, is smaller. This suggests that in the production of a solid roux using unsaturated fatty acids, it is preferable that the saturated fatty acid content is more than 3.1%.

[0050] Comparing Test Examples 1, 3, and 4, it can be seen that Test Example 3 was slightly inferior in the evaluation of ease of removal compared to the other Test Examples. Looking at Test Examples 1, 3, and 4, it can be seen that the saturated fatty acid amount and unsaturated fatty acid amount are greater in Test Examples 3, 1, and 4, in that order. Therefore, it is presumed that the slightly inferior evaluation of ease of removal in Test Example 3 is due to the fatty acid amount.

[0051] Next, test examples 1, 5, 6, and 7 are compared. Test examples 5, 6, and 7 are test examples in which rolling, conching, or a liquid oil solidifier were not used in the manufacturing method. As is clear from the results of test examples 5, 6, and 7, the solid roux that did not use any of the treatments or materials did not meet the manufacturing suitability and was not suitable for use as a product. Looking at each one individually, it can be seen that when rolling was not performed, all evaluation items were rated the lowest in this test. This is thought to be because the raw materials do not mix uniformly when there is variation in the particle size of the raw materials. As a result of the raw materials not being mixed uniformly, the fluidity becomes poor and the density varies in the solid roux, which is the final product. It is thought that the variation in density makes it brittle and unable to maintain its shape. From this, it was found that rolling is an essential processing step in the manufacture of solid roux using unsaturated fatty acids.

[0052] Next, let us look at the case where conching was not performed. The raw materials were mixed evenly by the roll process, so the filling suitability and the hardness of the solid roux were improved compared to Test Example 5. However, it still did not meet the manufacturing suitability and endurance for product use. Also, although the raw materials were mixed by the roll process, they were in a powdery state, so they were brittle and difficult to remove from the mold. From this, it was found that conching is an essential processing step to change the raw material mixture from a powdery state to a smooth liquid state.

[0053] Finally, when no liquid oil solidifier was used, the unsaturated fatty acids remained in liquid oil, and the raw material mixture was smooth and liquid after rolling and conching. Therefore, the filling suitability met the manufacturing suitability. In addition, since the raw material mixture was filled in a uniform and smooth state, there was no variation in density in the final product, the solid roux, and it was easy to remove from the mold. However, since no liquid oil solidifier was used, it was soft and it was difficult to maintain the shape of the solid roux. Therefore, it was not suitable for use as a product.

[0054] <Application to foods cooked with hot water> Next, whether the solid roux according to this embodiment can be used as a product was examined using an instant food for cooking with hot water using puffed dried rice. Specifically, one solid roux described in Test Example 1, 72 g of puffed dried rice made of a predetermined amount of short grain rice, and 8 g of a predetermined amount of dried ingredients were put into a container. At this time, the inner diameter of the opening of the container was 100 mm, the inner diameter of the bottom was 75 mm, and the height from the bottom of the container to the opening was 95 mm. In addition, the average major axis of the puffed dried rice was 7 to 8 mm, and the degree of swelling was 0.47 g / mL. 200 mL of hot water at 95°C was added to the instant food, and after leaving it for 5 minutes, it was stirred with a spoon at a speed of 90 rotations per minute for 30 seconds. The contents after stirring were placed on a palette and visually confirmed to see if there was any remaining solid roux. In addition, the flavor was compared with commercially available curry rice (manufactured by Nissin Food Products Co., Ltd.).

[0055] As a result of the investigation, no undissolved solid roux was found, and it was dissolved and mixed evenly. In addition, the flavor was not different from that of commercially available products.

Claims

1. A solid roux having a saturated fatty acid ratio of less than 15% per 100g.

2. A solid roux having a polyunsaturated fatty acid ratio of 5.0% or more per 100 g.

3. The solid roux according to claim 1 or 2, which is for cooking with hot water.

4. A method for producing a solid roux, comprising the steps of: A step of mixing raw materials including spices, a liquid oil rich in polyunsaturated fatty acids, and a liquid oil solidifier; rolling the mixture; conching the rolled mixture; filling the conched mixture into moulds; A method for producing a solid roux comprising the steps of:

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