Method for making roux, roux, and sauce

Abstract

This invention provides a method for producing roux with reduced bitterness derived from soybeans. It also provides roux and sauce with reduced bitterness derived from soybeans. [Solution] The method for producing roux comprises the steps of heating and stirring a mixture containing starchy raw materials and oils to prepare molten roux, and cooling the molten roux. The roux contains starchy raw materials, oils, soy flour, sucrose, and sugars other than sucrose, with the soy flour content being 0.01 to 5% by mass, the sucrose content being 3 to 25% by mass, and the sugars other than sucrose content being 0.01 to 5% by mass, relative to the total mass of the roux.

Description

Technical Field

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[0001] The present invention relates to a method for producing roux, roux, and a source.

Background Art

[0002] Due to the increasing health consciousness, foods containing plant-derived proteins such as soybeans have attracted attention. Also, the use of soybean flour has been studied for the purpose of improving the physical properties in the manufacturing process of roux products. Patent Document 1 discloses a method for producing a roux product that can enhance the fluidity of the mixture during heat mixing by adding granular soy protein powder. However, when soybean flour is blended into foods, unpleasant flavors, astringency, and odors derived from soybeans may be strongly felt, and techniques for reducing them have been studied. Patent Document 2 discloses that by blending multiple types of liliaceae plant raw materials with different heating degrees into roux containing soybean flour, the astringency derived from soybean flour can be suppressed. Patent Document 3 discloses a retort curry that can reduce the unpleasant flavor peculiar to soybeans and utilize the refreshing and spicy aroma by containing ginger and soy protein, resulting in a clean and refreshing taste. On the other hand, it is not known that the astringency derived from soybeans can be reduced by using sugar.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present invention aims to provide a method for producing roux with reduced bitterness derived from soybeans. Furthermore, it aims to provide roux and sauce with reduced bitterness derived from soybeans. [Means for solving the problem]

[0005] As a result of diligent research, the inventors discovered that the bitterness derived from soybeans can be reduced by combining multiple sugars, namely sucrose and sugars other than sucrose, and thus completed the present invention. In other words, the present invention has the following configuration. [1] A method for manufacturing roux, A process of preparing a molten roux by heating and stirring a mixture containing starchy raw materials and oils and fats, The process includes a step of cooling the molten roux, The roux contains the starchy raw material, the oil and fat, soy flour, sucrose, and sugars other than sucrose. A method for producing the roux, wherein, with respect to the total mass of the roux, the soy flour content is 0.01 to 5% by mass, the sucrose content is 3 to 25% by mass, and the sugar content other than sucrose is 0.01 to 5% by mass. [2] The method for producing roux according to [1], further comprising a step of heating and stirring the molten roux and other raw materials between the step of preparing the molten roux and the step of cooling the molten roux. [3] The method for producing roux according to [1] or [2], wherein the sugar other than sucrose is at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and artificial sweeteners. [4] Roux containing starchy raw materials, 10% or more by mass of oil and fat, 0.01 to 5% by mass of soy flour, 3 to 25% by mass of sucrose, and 0.01 to 5% by mass of sugars other than sucrose. [5] The roux according to [4], wherein the sugar other than sucrose is at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and artificial sweeteners. [6] A sauce containing starchy raw materials, 1% or more by mass of oil and fat, 0.001 to 3% by mass of soy flour, 0.3 to 15% by mass of sucrose, and 0.001 to 3% by mass of sugars other than sucrose. [7] The source according to [6], wherein the sugar other than sucrose is at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and artificial sweeteners. [Effects of the Invention]

[0006] According to the present invention, a method for producing roux in which the bitterness derived from soybeans is reduced is provided by using soybean flour, sucrose, and sugars other than sucrose. Furthermore, roux and sauces in which the bitterness derived from soybeans is reduced can be obtained. [Modes for carrying out the invention]

[0007] [Method of making roux] The present invention provides a method for producing roux, comprising the steps of: heating and stirring a mixture containing starchy raw materials and oils to prepare a molten roux (first molten roux); and cooling the molten roux. Roux contains starchy raw materials, oils and fats, soy flour, sucrose, and sugars other than sucrose. The soy flour content is 0.01 to 5% by mass, the sucrose content is 3 to 25% by mass, and the sugars other than sucrose content is 0.01 to 5% by mass, relative to the total mass of the roux. A method for producing roux may further include a step of preparing another molten roux (second molten roux) by heating and stirring the molten roux (first molten roux) and, if necessary, other raw materials, between the step of preparing a molten roux (first molten roux) and the step of cooling the molten roux.

[0008] As used herein, "roux" refers to a seasoning for menus used to prepare various dishes such as curry, stew, Hayashi rice sauce, hashed beef, chowder, pasta sauce, soup, stir-fried meat and vegetables, and stir-fried dishes such as twice-cooked pork, as well as other cooking ingredients used when preparing various sauces. By adding roux to a mixture of vegetables, meat, and other ingredients simmered in water, each dish can be easily prepared. The form of the roux is not particularly limited as long as it is commonly used in the art, but may be, for example, a block (solid roux), flakes, granules, powder, paste, or liquid.

[0009] (starchy raw material) In this specification, "starchy raw material" means a food ingredient whose main component is starch. The starchy raw material is not particularly limited as long as it can be used to produce roux, but may be at least one selected from the group consisting of starches such as wheat starch, corn starch, rice starch, potato starch, sweet potato starch, tapioca starch, kudzu starch, and modified starch, as well as grain flours such as wheat flour, corn flour, rice flour, rye flour, buckwheat flour, millet flour, foxtail millet flour, adlay flour, and barnyard millet flour. The starchy raw material content is not particularly limited, but for example, it is preferably about 10 to about 50% by mass, more preferably about 15 to about 45% by mass, and even more preferably about 20 to about 40% by mass, based on the total mass of the roux.

[0010] (Oils and fats) In this specification, "fat and oil" refers to fats and oils such as natural fats and oils or processed fats and oils intended for consumption. The fats and oils are not particularly limited as long as they are commonly used in the art, but may include, for example, at least one selected from the group consisting of animal fats and oils such as butter, beef tallow, and lard; vegetable fats and oils such as margarine, palm oil, cottonseed oil, and corn oil; hydrogenated fats and oils thereof; and mixtures thereof. The melting point of the fats and oils is not particularly limited and can be appropriately selected to produce a roux of the desired shape. For example, it is preferable to use fats and oils with a melting point of 35°C or higher to produce a solid roux. The fat content is not particularly limited, but for example, it is preferably about 10% by mass or more, more preferably about 15 to about 50% by mass, even more preferably about 15 to about 45% by mass, and even more preferably about 20 to about 40% by mass, based on the total mass of the roux.

[0011] (soybean flour) In this specification, "soy flour" refers to a food ingredient made by powdering soybeans. Any type of soy flour commonly used in the art is acceptable without particular limitations, but for example, the soy flour may include defatted soy flour and / or whole-fat soy flour. Powdered okara (soy pulp) may be used instead of soy flour. The soy flour content is approximately 0.01 to 5% by mass, preferably approximately 0.1 to 5%, more preferably approximately 0.3 to 5%, and even more preferably approximately 1 to 5% by mass, based on the total mass of the roux. When using powdered okara instead of soy flour, the powdered okara can be used in a similar content.

[0012] (sucrose) In this invention, the roux contains sucrose in addition to soy flour. By using sucrose in a roux containing soy flour, the bitterness derived from soybeans can be reduced. The sucrose content is approximately 3 to 25% by mass, preferably approximately 5 to 25% by mass, and more preferably approximately 5 to 10% by mass, based on the total mass of the roux. Furthermore, the mass ratio of sucrose content to soy flour content (mass of sucrose / mass of soy flour) is preferably about 3 to about 10, and more preferably about 3 to about 5.

[0013] (Sugars other than sucrose) In this invention, the roux contains sugars other than sucrose in addition to soy flour and sucrose. By using sucrose and sugars other than sucrose in a roux containing soy flour, the bitterness derived from soybeans can be further reduced. The sugar other than sucrose is preferably at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and artificial sweeteners. Examples of monosaccharides include glucose, galactose, fructose, etc. From the perspective of the quality of sweetness, glucose, galactose, or fructose is preferred. The content of monosaccharides is preferably about 0.1 to about 5% by mass, more preferably about 0.3 to about 5% by mass, and even more preferably about 0.5 to about 5% by mass, based on the total mass of the turnip. Examples of disaccharides include maltose, lactose, trehalose, etc. From the perspective of the quality of sweetness, maltose or lactose is preferred. The content of disaccharides is preferably about 0.5 to about 5% by mass, more preferably about 1 to about 5% by mass, and even more preferably about 1.5 to about 5% by mass, based on the total mass of the turnip. The content of oligosaccharides is preferably about 0.5 to about 5% by mass, more preferably about 1 to about 5% by mass, and even more preferably about 2 to about 5% by mass, based on the total mass of the turnip. Examples of artificial sweeteners include sucralose, aspartame, acesulfame potassium, etc. From the perspective of the quality of sweetness, sucralose is preferred. The content of artificial sweeteners is preferably about 0.01 to about 0.025% by mass, more preferably about 0.01 to about 0.02% by mass, based on the total mass of the turnip. The content of sugars other than sucrose is preferably about 0.01 to about 5% by mass, based on the total mass of the turnip. Sugars other than sucrose may be used alone or in combination of two or more. When used in combination of two or more, it is preferably used so that the total amount is within the above content range. In addition, the mass ratio of the content of sugars other than sucrose to the content of soybean powder (mass of sugars other than sucrose / mass of soybean powder) is preferably about 0.3 to about 50, more preferably about 0.5 to about 30, even more preferably about 0.5 to about 10, and still more preferably about 0.5 to about 2.5 when the sugars other than sucrose are monosaccharides, disaccharides, or oligosaccharides, and is preferably about 0.002 to about 0.02, more preferably about 0.002 to about 0.01 when the sugars other than sucrose are artificial sweeteners.

[0014] (other raw materials) In the present invention, the roux may further contain other raw materials as necessary, in addition to starchy raw materials, fats and oils, soybean powder, sucrose, and sugars other than sucrose. The other raw materials are not particularly limited, but include seasoning raw materials such as salts, spices, and other materials, and for example, at least one aqueous raw material selected from the group consisting of pastes or extracts of fruits (such as apples, bananas, and strawberries), pastes or extracts of livestock meats (such as beef, chicken, and pork), pastes or extracts of vegetables (such as onions and garlic), cheese, and fresh cream, or any food raw material or any additive such as a powder raw material (including dextrin), an emulsifier, a thickener, an antioxidant (such as vitamin C and vitamin E), a fragrance, a coloring agent, or an acidulant. In the method for producing roux of the present invention, when an aqueous raw material is used as the other raw material, from the viewpoint of preventing the hardening of a relatively oil-based composition containing a starchy raw material and fats and oils and uniformly heating the whole raw materials, it is preferable to add the aqueous raw material after adding soybean powder.

[0015] [Step of preparing the first molten roux] In the step of preparing a molten roux (the first molten roux) by heating and stirring a mixture containing a starchy raw material and fats and oils, the heating conditions are not particularly limited and can be appropriately adjusted according to the type of roux to be produced and the types of the starchy raw material and fats and oils used. For example, it is preferable to heat the mixture containing a starchy raw material and fats and oils with a temperature increase for about 1 to about 100 minutes so that the final temperature reaches about 70 to about 150°C. The final temperature is more preferably about 90 to about 140°C, and even more preferably about 100 to about 130°C. When wheat flour is used as the starchy raw material, the molten roux (the first molten roux) may also be called wheat flour roux.

[0016] [Step of preparing the second molten roux] The method for producing roux may further include a step of preparing a first molten roux, followed by a step of heating and stirring the molten roux (first molten roux) and, if necessary, other raw materials to prepare another molten roux (second molten roux). This step is sometimes called the finishing heating step. The heating conditions in the process of preparing the second molten roux are not particularly limited and can be adjusted as appropriate depending on the type of roux to be manufactured and the raw materials used. For example, it is preferable to heat the mixture containing the first molten roux and other raw materials as needed for about 1 to about 100 minutes so that the final product temperature reaches about 80°C or higher. The final product temperature is more preferably about 90 to about 150°C, and even more preferably about 100 to about 130°C.

[0017] [Process of cooling the molten roux] The temperature conditions in the cooling process of the molten roux (the first molten roux, or the second molten roux if there is a process for preparing a second molten roux) are not particularly limited and can be adjusted as appropriate depending on the type of roux being manufactured and the raw materials used. The method for producing roux according to the present invention may further include steps that are commonly used in the production of roux, such as a step of filling a container with cooled molten roux and / or a step of solidifying it.

[0018] In the method for producing roux according to the present invention, soy flour, sucrose, and sugars other than sucrose may be added in any of the following steps: the step of preparing a molten roux (first molten roux) by heating and stirring a mixture containing starchy raw materials and oils and fats; the step of preparing another molten roux (second molten roux) by heating and stirring the first molten roux and other raw materials as necessary (if applicable); or the step of cooling the molten roux. They may also be added during or between these steps. Furthermore, two or more of the soy flour, sucrose, and sugars other than sucrose may be added together at the same time, or they may be added at different times. In addition, the entire amount of soy flour, sucrose, and sugars other than sucrose may be added in the same step, or the entire amount may be added in multiple steps at different times. In the method for producing roux according to the present invention, by using soy flour, sucrose, and other sugars besides sucrose, it is possible to prepare a roux with reduced characteristic bitterness derived from soybeans, regardless of when these are added. In particular, it is preferable to add the entire amount of soy flour, sucrose, and sugars other than sucrose in either the step of preparing the first melted roux or the step of preparing the second melted roux, or to add half of the amount of each in the steps of preparing the first melted roux and the step of preparing the second melted roux, and it is more preferable to add the entire amount of each in the step of preparing the second melted roux. This makes it possible to prepare a roux with a reduced bitterness derived from soybeans.

[0019] [Ruu] In another embodiment, the present invention also relates to a roux containing starchy raw materials, 10% or more by mass of oil and fat, 0.01 to 5% by mass of soybean flour, 3 to 25% by mass of sucrose, and 0.01 to 5% by mass of sugars other than sucrose. The starchy raw materials, oil and fat, soybean flour, sucrose, and sugars other than sucrose can be the same as those described in the method for producing the roux, and the preferred ranges are also the same.

[0020] [sauce] In another embodiment, the present invention also relates to a sauce containing starchy raw materials, 1% or more by mass of oil and fat, 0.001 to 3% by mass of soy flour, 0.3 to 15% by mass of sucrose, and 0.001 to 3% by mass of sugars other than sucrose. The starchy raw materials, oil and fat, soy flour, sucrose, and sugars other than sucrose can be the same as those described in the method for producing the roux, and the preferred ranges are also the same. In particular, the starch content is preferably about 1 to about 30% by mass, more preferably about 1.5 to about 15% by mass, and even more preferably about 1.5 to about 5% by mass, based on the total mass of the sauce. The fat and oil content is approximately 1% by mass or more, preferably about 1.5% to about 30% by mass, more preferably about 1.5% to about 15% by mass, and even more preferably about 2% to about 8% by mass, based on the total mass of the sauce. The soy flour content is approximately 0.001 to 3% by mass, preferably approximately 0.01 to 3% by mass, more preferably approximately 0.03 to 3% by mass, and even more preferably approximately 0.1 to 1% by mass, based on the total mass of the sauce. The sucrose content is preferably about 0.3 to 15% by mass, more preferably about 0.5 to 15% by mass, and more preferably about 0.5 to 6% by mass, based on the total mass of the sauce. Furthermore, the mass ratio of sucrose content to soy flour content (mass of sucrose / mass of soy flour) is preferably about 3 to 10, and more preferably about 3 to 5. The content of sugars other than sucrose is preferably about 0.001% to about 3% by mass, based on the total mass of the sauce. The sugar other than sucrose is preferably at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and artificial sweeteners. If the sugars other than sucrose are monosaccharides, the monosaccharide content is preferably about 0.01 to about 3% by mass, more preferably about 0.03 to about 2% by mass, and even more preferably about 0.05 to about 1% by mass, based on the total mass of the source. If the sugar other than sucrose is a disaccharide, the disaccharide content is preferably about 0.05 to about 3% by mass, more preferably about 0.1 to about 2% by mass, and even more preferably about 0.2 to about 1% by mass, based on the total mass of the source. If the sugar other than sucrose is an oligosaccharide, the oligosaccharide content is preferably about 0.05 to about 3% by mass, more preferably about 0.1 to about 2% by mass, and even more preferably about 0.2 to about 1% by mass, based on the total mass of the source. If the sugar other than sucrose is an artificial sweetener, the amount of artificial sweetener is preferably about 0.001 to about 0.005% by mass, and more preferably about 0.001 to about 0.002% by mass, based on the total mass of the sauce. Furthermore, the mass ratio of the content of sugars other than sucrose to the content of soy flour (mass of sugars other than sucrose / mass of soy flour) is preferably about 0.3 to about 10, more preferably about 0.5 to about 5, and even more preferably about 0.5 to about 2.5, when the sugars other than sucrose are monosaccharides, disaccharides, or oligosaccharides. When the sugars other than sucrose are artificial sweeteners, it is preferably about 0.002 to about 0.02, and more preferably about 0.002 to about 0.01.

[0021] The roux or sauce of the present invention may further contain other ingredients described in the method for producing the roux, or other materials commonly used in the art, as long as they do not impair the purpose of the present invention. The sauces prepared using the roux of the present invention and the types of sauces of the present invention are not particularly limited, but may include, for example, various cooked dishes such as curry, stew, Hayashi rice sauce, hashed beef, chowder, pasta sauce, soup, stir-fried meat and vegetables, and stir-fried dishes such as twice-cooked pork, and various other sauces. According to the roux or sauce of the present invention, by including soy flour, sucrose, and sugars other than sucrose, it is possible to obtain a food product with a desirable flavor in which the bitterness derived from soybeans is reduced. The present invention will be specifically described below with reference to examples, but the scope of the present invention is not limited to these examples. [Examples]

[0022] (Test Example 1) [Preparing the roux] Roux for production examples 1 to 30 was prepared using the materials listed in Tables 1 to 4. Specifically, 30 parts by mass of wheat flour and 30 parts by mass of oil and fat (beef tallow and pork tallow mixture) were placed in a heating kettle and heated for 40 minutes while stirring until the final product temperature reached 120°C to produce wheat flour roux (first molten roux) (Step 1). 67 parts by mass of this wheat flour roux and 33 parts by mass of other seasoning ingredients (spices, salt, etc.) were heated and stirred for 60 minutes until the final product temperature reached 110°C to produce molten roux (second molten roux) (Step 2). This molten roux (second molten roux) was cooled until the final product temperature reached 60°C (Step 3). The cooled roux was filled into containers and then further cooled to solidify, thereby producing block-shaped solid roux. Furthermore, 1 part by mass of defatted soybeans, 5 parts by mass of sucrose, and 1 part by mass of glucose were blended in the processes shown in Tables 1 to 4 (steps 1 to 3). For production examples 28 to 30, defatted soybeans, sucrose, and glucose were blended in equal amounts in steps 1 and 2, and the other was blended in step 2. Note that, unless otherwise specified, the numbers for the components in the table represent parts by mass when roux is set at 100 parts by mass. [evaluation] 50 parts by mass of roux were added to a heating pot along with 300 parts by mass of hot water and brought to a boil to make curry sauce. Five panelists evaluated the bitterness of the prepared sauce, which originated from defatted soybeans, using the following criteria. ○: There is absolutely no bitterness derived from defatted soybeans. △: A slight bitterness derived from defatted soybeans is noticeable, which is somewhat bothersome. ×: There is a bitter taste derived from defatted soybeans, which is bothersome.

[0023] [Table 1]

[0024] [Table 2]

[0025] [Table 3]

[0026] [Table 4]

[0027] The results in Tables 1-4 show that, regardless of whether defatted soybeans, sucrose, or other sugars were added in any of steps 1-3, or whether the amounts of these ingredients were divided and added in different steps, the sauces made using these rouxes did not exhibit any bitterness derived from defatted soybeans.

[0028] (Test Example 2) [Preparing the roux] Roux for Examples 1-16 and Comparative Examples 1-4 were prepared using the materials listed in Tables 5-7. The roux preparation procedure followed the procedure for Production Example 14 in Test Example 1. Specifically, defatted soybeans, sucrose, and sugars other than sucrose were all added in step 2. Note that, unless otherwise specified, the numbers for the components in the table represent parts by mass when roux is set at 100 parts by mass. [evaluation] 50 parts by mass of roux were added to a heating pot along with 300 parts by mass of hot water and brought to a boil to prepare curry sauce. Five panelists evaluated the bitterness of the prepared sauce, which originated from defatted soybeans, using the same criteria as in Test Example 1.

[0029] [Table 5]

[0030] [Table 6]

[0031] [Table 7]

[0032] The roux in the example contained predetermined amounts of defatted soybeans, sucrose, and other sugars, and as a result, the sauce made using these roux had absolutely no bitterness derived from defatted soybeans. On the other hand, the roux of Comparative Example 1, which did not contain any sugars other than sucrose, and the roux of Comparative Example 4, which contained only 0.001 parts by mass of sucralose per 100 parts by mass of roux, both had a slight bitterness derived from defatted soybeans in the sauces they prepared, which was somewhat concerning. Furthermore, the roux of Comparative Example 2, which contained 10 parts by mass of defatted soybeans per 100 parts by mass of roux, and the roux of Comparative Example 3, which contained only 2.5 parts by mass of sucrose per 100 parts by mass of roux, both had a noticeable bitterness derived from defatted soybeans in the sauces they prepared, which was undesirable. Based on the above, by combining soy flour with multiple sugars, namely sucrose and sugars other than sucrose, in a roux or sauce containing starchy raw materials and oils and fats, it is possible to obtain a roux or sauce with a desired flavor in which the characteristic bitterness derived from soybeans is reduced.

Claims

1. A method for manufacturing roux, A process of preparing a molten roux by heating and stirring a mixture containing starchy raw materials and oils and fats, The process includes a step of cooling the molten roux, The roux contains the starchy raw material, the oil and fat, soy flour, sucrose, and sugars other than sucrose. A method for producing the roux, wherein, with respect to the total mass of the roux, the soy flour content is 0.01 to 5% by mass, the sucrose content is 3 to 25% by mass, and the sugar content other than sucrose is 0.01 to 5% by mass.

2. The method for producing roux according to claim 1, further comprising a step of heating and stirring the molten roux and other raw materials between the step of preparing the molten roux and the step of cooling the molten roux.

3. The method for producing roux according to claim 1 or 2, wherein the sugar other than sucrose is at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and artificial sweeteners.

4. Roux containing starchy raw materials, 10% or more by mass of oil and fat, 0.01 to 5% by mass of soy flour, 3 to 25% by mass of sucrose, and 0.01 to 5% by mass of sugars other than sucrose.

5. The roux according to claim 4, wherein the sugar other than sucrose is at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and artificial sweeteners.

6. A sauce containing starchy raw materials, 1% or more by mass of oil and fat, 0.001 to 3% by mass of soy flour, 0.3 to 15% by mass of sucrose, and 0.001 to 3% by mass of sugars other than sucrose.

7. The source according to claim 6, wherein the sugar other than sucrose is at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and artificial sweeteners.

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