Roux pressurized manufacturing method

Abstract

The present invention aims to provide a novel method that enables the suppression of hardening of raw material mixtures in the production of roux. [Solution] A method for producing roux, characterized by comprising the step of heating, stirring, and mixing a raw material mixture containing oils and fats, starchy raw materials, and seasoning raw materials, and having a water content of 2.0% by mass or more, under pressure.

Description

Technical Field

[0001] The present invention relates to a method for producing roux, in which hardening of the raw material mixture during the production process is suppressed.

Background Art

[0002] Roux is used as a cooking material for preparing curry, stew, hayashi rice sauce and the like. In general, the properties of roux vary depending not only on the type and amount of raw materials used, but also on various conditions such as the blending order and heat treatment method, so numerous studies have been conducted on its production method to improve the flavor of roux.

[0003] For example, in the production of roux, when a powdery raw material and an aqueous raw material are also added while heating an oil-and-fat raw material and a starchy raw material, and the mixture is heated under stirring and mixing, the mixture rapidly hardens as the temperature rises, making stirring difficult, the entire mixture cannot be uniformly heat-treated, and the flavor of each raw material cannot be sufficiently brought out.

[0004] As one means to solve this problem, Patent Documents 1 and 2 describe that in a method for producing roux, raw materials including an oil-and-fat raw material, a starch raw material, and a first powdery raw material such as sugar, curry powder, vegetable powder, powdered milk, and amino acids are heated, then an aqueous raw material is added and the mixture is heated to 80°C or higher, and thereafter a second powdery raw material such as salt, sugar, curry powder, and citric acid is added and stirred for mixing. It is described that according to this method, hardening of the raw material mixture during the production process can be suppressed even when the roux raw materials are heated at a high temperature.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of Invention

[0006] On the other hand, in the manufacture of roux, various needs exist depending on the type and amount of raw materials used, as well as the order of mixing and processing methods. Therefore, in addition to the methods disclosed in Patent Documents 1 and 2, there is still a strong demand in this field for new methods that can suppress the hardening of raw material mixtures in the manufacture of roux. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the inventors have found that by placing a raw material mixture containing oils and fats, starchy raw materials, and seasoning raw materials, and having a moisture content of 2.0% by mass or more, under pressurized conditions, hardening during the manufacturing process can be suppressed even when heated at high temperatures.

[0008] This invention is based on these novel findings and encompasses the following inventions. [1] A method for manufacturing roux, A method for producing roux, characterized by comprising the step of heating, stirring, and mixing a raw material mixture containing oils and fats, starchy raw materials, and seasoning raw materials, and having a water content of 2.0% by mass or more, under pressure. [2] (1) Step 1 involves heating, stirring and mixing a first raw material mixture containing oils and starchy raw materials to obtain a heat-treated mixture, (2) Step 2 involves adding seasoning ingredients to the heat-treated mixture and heating, stirring, and mixing the second raw material mixture obtained therefrom. The moisture content of the second raw material mixture is 2.0% by mass or more. A method for producing the roux of [1], characterized by heating and stirring the second raw material mixture under pressure. [3] (1) Step 1 of heating and stirring a mixture of first raw materials containing oils and fats, starchy raw materials and first seasoning raw materials to obtain a heat-treated mixture, (2) Step 2 involves adding a second seasoning ingredient to the heat-treated mixture and stirring and mixing the resulting second ingredient mixture, The moisture content of the first raw material mixture is 2.0% by mass or more. A method for producing the roux of [1], characterized by heating and stirring the first raw material mixture under pressure. [4] A method for producing roux according to any of [1] to [3], wherein the seasoning ingredients include powdered ingredients and / or aqueous ingredients. [5] A method for producing roux according to any of [1] to [4], wherein the heating, stirring, and mixing under pressure is performed at a product temperature of 100°C or higher. [6] The method for producing roux according to any of [1] to [5], wherein the heating, stirring, and mixing while pressurizing is performed by heating, stirring, and mixing while pressurizing at a pressure of 0.01 MPa or higher. [7] Roux manufactured by any of the roux manufacturing methods described in [1] to [5]. [Effects of the Invention]

[0009] According to the present invention, a novel method is available that makes it possible to suppress the hardening of the raw material mixture in the production of roux.

[0010] Furthermore, the present invention provides a novel method for producing roux that suppresses hardening of the raw material mixture while improving the flavor derived from each raw material. [Modes for carrying out the invention]

[0011] The present invention relates to a method for producing roux, and is characterized by comprising the step of heating, stirring, and mixing a raw material mixture containing oil and fat, starchy raw materials, and seasoning raw materials, and having a water content of 2.0% by mass or more, under pressure.

[0012] In this invention, "roux" refers to a cooking ingredient used when preparing curry, stew, Hayashi rice sauce, hashed beef, soup, and various other sauces, or a cooking ingredient in the form of a mixed seasoning (menu seasoning) containing multiple seasonings used to prepare a desired dish. By adding roux to ingredients such as meat and vegetables simmered with water, each dish can be easily prepared. The form of the roux is not particularly limited as long as it is one that is commonly used in this field, and may be, for example, in block form (solid roux), flake form, granule form, powder form, or paste form.

[0013] In the present invention, "oils and fats" means oils and fats such as natural oils and fats or processed oils and fats used for food. The oils and fats are not particularly limited as long as they can be used to produce the roux, but examples include animal oils such as butter, beef tallow, and pork tallow, vegetable oils such as margarine, palm oil, cottonseed oil, and corn oil, as well as hardened oils and fats thereof, and mixed oils and fats thereof, but are not limited to these. The melting point of the oils and fats is not particularly limited and can be appropriately selected according to the desired shape of the roux to be produced. For example, oils and fats with a melting point of 30°C or higher are preferred for producing roux in block form (solid roux), flake form, granule form, powder form, paste form, etc. In the present invention, oils and fats may be used individually or in combination with different oils and fats.

[0014] In the present invention, the amount of oil and fat added is not particularly limited as long as it is possible to produce the roux. For example, it can be 5% by mass or more, preferably 7% by mass or more, more preferably 20% by mass or more, even more preferably 25% by mass or more, even more preferably 30% by mass or more, and particularly preferably 35% by mass or more, relative to the total mass of the raw materials for the roux. The upper limit is not particularly limited, but for example, it can be 75% by mass or less, 65% by mass or less, or 55% by mass or less. The range of the amount of oil and fat added in the present invention can be expressed using two numerical values ​​selected from the lower and upper limits mentioned above. For example, in the present invention, the amount of oil and fat added can be appropriately selected from the range of 5 to 75% by mass, preferably 20 to 65% by mass, or more preferably 30 to 55% by mass, relative to the total mass of the raw materials for the roux.

[0015] In this specification, "total mass of roux ingredients" means the sum of the masses of each ingredient (oils and fats, starchy ingredients and seasoning ingredients, and any optional additives as needed) before heating (i.e., before being put into a means for heating, stirring, and mixing under and / or without pressure (e.g., a heating stirrer or heating stirring kettle, etc.)).

[0016] In the present invention, "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 the roux, but examples include 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, soybean flour, rice flour, rice bran flour, wheat bran flour, corn flour, rye flour, buckwheat flour, millet flour, foxtail millet flour, adlay flour, barnyard millet flour, and proso millet flour. In the present invention, any of the starchy raw materials may be used individually, or different starchy raw materials may be used in combination.

[0017] In the present invention, the blending amount of the starchy raw material is not particularly limited as long as the roux can be produced. For example, the amount can be such that the proportion is 10 mass% or more, preferably 15 mass% or more, more preferably 20 mass% or more, still more preferably 25 mass% or more, and even more preferably 35 mass% or more, relative to the total mass of the raw materials of the roux. The upper limit thereof is not particularly limited, and can be, for example, 70 mass% or less, 60 mass% or less, 50 mass% or less, or 40 mass% or less. The range of the blending amount of the starchy raw material in the present invention can be expressed using two numerical values respectively selected from the aforementioned lower limit and upper limit values. For example, in the present invention, the starchy raw material can be blended in an amount appropriately selected from the range of 10 to 70 mass%, preferably 15 to 50 mass%, or more preferably 20 to 40 mass%, relative to the total mass of the raw materials of the roux.

[0018] In the present invention, the term "seasoning raw material" means a flavor raw material commonly used in food and beverages. As the seasoning raw material, those ordinarily used in the relevant field can be used according to the type, flavor and the like of the target roux, and those in any form such as a powdery raw material and / or an aqueous raw material can be used.

[0019] In the present invention, the term "powder raw material" means, for example, a solid seasoning raw material in the form of block, flake, granule or powder, and examples of the powder raw material include, but are not limited to, sugar, common salt, yeast extract, spices (e.g., curry powder, garlic powder, coriander, cumin, caraway, thyme, sage, pepper, chili pepper, mustard, turmeric, paprika, etc.), vegetable powders (e.g., onion powder, garlic powder, etc.), amino acids (e.g., valine, glycine, tryptophan, threonine, phenylalanine, histidine, isoleucine, leucine, methionine, lysine, aspartic acid, asparagine, alanine, arginine, glutamine, glutamic acid, cysteine, serine, tyrosine, proline, cystine, theanine, γ-aminobutyric acid and salts thereof, etc.), peptides (e.g., collagen peptide, casein peptide, casein phosphopeptide, whey peptide, soybean peptide, glutamine peptide, etc.), nucleic acids (e.g., inosinic acid, guanylic acid, uridylic acid, adenylic acid and salts thereof, 5'-ribonucleotide calcium, 5'-ribonucleotide disodium, etc.), dairy products (e.g., powdered milk, etc.), organic acids (e.g., citric acid, etc.), and the like.

[0020] In the present invention, the term "aqueous raw material" refers to a seasoning raw material containing a certain amount of water, and may be in any form such as solid, liquid, or paste. The water content of the aqueous raw material is not particularly limited, and for example, may be about 10% by mass or more relative to the total mass of the aqueous raw material. Examples of the aqueous raw material include, but are not limited to, pastes or extracts of fruits (apple, banana, chutney, etc.), pastes or extracts of livestock meat (beef, chicken, pork, etc.), pastes or extracts of vegetables (tomato, paprika, potato, onion, garlic, etc.), cheese and fresh cream, liquid seasonings (soy sauce, etc.), and the like. The aqueous raw material may be one that has been subjected to heat treatment in advance, or one that has been processed into an emulsion.

[0021] In the present invention, any of the seasoning raw materials may be used alone, or different seasoning raw materials may be used in combination.

[0022] In the present invention, the amount of seasoning ingredients is not particularly limited as long as it is possible to produce the roux, but for example, it can be an amount that is 1% by mass or more, preferably 4% by mass or more, more preferably 10% by mass or more, and even more preferably 20% by mass or more, relative to the total mass of the roux ingredients, and the upper limit is not particularly limited, but for example it can be 85% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less. The range of the amount of seasoning ingredients in the present invention can be expressed using two numerical values ​​selected from the lower and upper limits, respectively, and for example, in the present invention, the seasoning ingredients can be blended in an amount appropriately selected from the range of 1 to 85% by mass, preferably 4 to 60% by mass, or more preferably 20 to 50% by mass, relative to the total mass of the roux ingredients.

[0023] In the method for producing roux of the present invention, in addition to the above-mentioned oils and fats, starchy raw materials, and seasoning raw materials, any additives commonly used in the production of food and beverages (for example, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, coating agents, preservatives, antioxidants, colorants, anti-coagulation agents, absorption enhancers, solvents, solubilizers, isotonic agents, stabilizers, flavoring and odor-correcting agents, pH adjusters, flavorings, emulsifiers, etc., but not limited to these) may be appropriately selected and blended according to the type and form of roux to be produced, and within a range that does not hinder the desired effects of the present invention.

[0024] The present invention relates to a method for producing roux, which includes a step of heating, stirring, and mixing a raw material mixture comprising oil and fat, starchy raw materials, seasoning raw materials, and optionally any additives, wherein the water content of the raw material mixture is 2.0% by mass or more, while under pressure. The water content of the raw material mixture can be 2.0% by mass or more, for example, 2.1% by mass or more, 2.2% by mass or more, 2.3% by mass or more, 2.4% by mass or more, 2.5% by mass or more, 2.6% by mass or more, 2.7% by mass or more, 2.8% by mass or more, 2.9% by mass or more, 3% by mass or more, 3.5% by mass or more, 4% by mass or more, 4.5% by mass or more, or 5% by mass or more, with no particular upper limit, but for example, it can be 20% by mass or less, for example, 10% by mass or less, or 7% by mass or less. The range of moisture content of the raw material mixture in the present invention can be expressed using two numerical values ​​selected from the lower and upper limits, respectively. For example, in the present invention, the moisture content of the raw material mixture can be an amount appropriately selected from the range of 2.0 to 20% by mass, for example, 2.0 to 7% by mass, relative to the total mass of the raw materials of the roux.

[0025] In the present invention, the moisture content described for the raw material mixture refers to the moisture content of the raw material mixture before the step of heating, stirring, and mixing under pressure, that is, the moisture content of the raw material mixture to be heated, stirring, and mixed under pressure. In this specification, the moisture content may be referred to as the "initial moisture content." In this specification, the moisture content and initial moisture content of the raw material mixture refer to the sum of the mass of moisture contained in or calculated to be contained in each raw material (oils and fats, starchy raw materials, and seasoning raw materials, as well as any optional additives) before heating (i.e., before being introduced into a means for heating and stirring under pressure and / or without pressure (e.g., a heating stirrer or a heating stirring kettle, etc.)) and the mass of water added, for each raw material (oils and fats, starchy raw materials, and seasoning raw materials, as well as any optional additives) included in the raw material mixture that is to be subjected to the step of heating and stirring under pressure.

[0026] In the present invention, by heating and stirring the raw material mixture under pressure, it is possible to suppress or prevent aggregation and / or solidification of the raw material mixture during heating and stirring, enabling uniform heating, temperature rise, and stirring while maintaining smooth physical properties. This allows for organic reactions between the raw materials contained in the raw material mixture, efficiently promoting chemical reactions such as the Maillard reaction (amino-carbonyl reaction), and enabling the production of a roux with improved taste and / or flavor.

[0027] In the present invention, the pressurization conditions for the raw material mixture are not particularly limited as long as they can suppress or prevent aggregation and / or solidification of the raw material mixture during heating, stirring, and mixing. However, they can be preferably 0.01 MPa or higher, more preferably 0.02 MPa or higher, and even more preferably 0.03 MPa or higher. The upper limit is not particularly limited, but for example, it is preferably 0.7 MPa or lower, more preferably 0.4 MPa or lower, and even more preferably 0.15 MPa or lower. The range of the pressurization conditions for the raw material mixture in the present invention can be expressed using two numerical values ​​selected from the lower and upper limits, respectively. For example, in the present invention, the pressurization conditions for the raw material mixture can be appropriately selected from the range of preferably 0.01 to 0.7 MPa, more preferably 0.02 to 0.4 MPa, and even more preferably 0.03 to 0.15 MPa. In the present invention, if the pressurization conditions for the raw material mixture are too low compared to the above range, it may not be possible to sufficiently suppress or prevent aggregation and / or solidification of the raw material mixture during heating, stirring, and mixing, and uniform heating, temperature rise, and stirring and mixing of the raw material mixture may not be achieved. On the other hand, if the pressurization conditions of the raw material mixture in this invention are too high compared to the range mentioned above, it may be energy-economically disadvantageous. In this specification, "MPa" means gauge pressure.

[0028] In the present invention, the step of heating, stirring, and mixing the raw material mixture under the pressurized conditions is not particularly limited as long as it can suppress or prevent the aggregation and / or solidification of the raw material mixture during heating, stirring, and mixing. However, the final temperature of the raw material mixture is more than 70°C (for example, 80°C or higher, or 90°C or higher), preferably 95°C or higher (for example, 96°C or higher, 97°C or higher, 98°C or higher, or 99°C or higher), more preferably 100°C or higher, even more preferably 105°C or higher, even more preferably 110°C or higher, particularly preferably 115°C or higher, and especially preferably 120°C or higher. The upper limit is not particularly limited, but for example, it can be carried out under conditions of 170°C or lower, preferably 160°C or lower, more preferably 150°C or lower, even more preferably 140°C or lower, and even more preferably 130°C or lower. The range of the final product temperature of the raw material mixture in the process can be expressed using two values ​​selected from the lower and upper limits, respectively. For example, in the present invention, the final product temperature of the raw material mixture in the process can be appropriately selected from the range of 70°C to 170°C, preferably 95°C to 150°C, and more preferably 100°C to 130°C. If the raw material mixture is heated, stirred, and mixed under the aforementioned range of target temperature conditions without applying the aforementioned pressurization conditions, the raw material mixture may undergo aggregation and / or solidification during heating, stirring, and mixing, and furthermore, uniform heating, temperature rise, and stirring and mixing of the raw material mixture may not be achieved.

[0029] In this specification, "reached product temperature" means that at least a portion of each of the raw materials in the raw material mixture (oils and fats, starchy raw materials, and flavoring raw materials, and any optional additives) reaches a predetermined temperature.

[0030] In the present invention, the heating, stirring, and mixing step of the raw material mixture under the pressurized conditions can be performed for 1 minute or more, preferably 5 minutes or more, more preferably 10 minutes or more, and even more preferably 20 minutes or more. The upper limit is not particularly limited, but for example, it can be performed for 120 minutes or less, 100 minutes or less, or 60 minutes or less. The time range for the heating, stirring, and mixing step of the raw material mixture under the pressurized conditions can be expressed using two numerical values ​​selected from the upper and lower limits. For example, in the present invention, the time for the heating, stirring, and mixing step of the raw material mixture under the pressurized conditions can be performed for a time appropriately selected from the range of 1 to 120 minutes, preferably 5 to 100 minutes, more preferably 10 to 60 minutes, and even more preferably 20 to 60 minutes.

[0031] In the present invention, the step of heating, stirring, and mixing the raw material mixture under pressure can be carried out using any means known in the art, for example, using a pressurized heating and stirring machine or a heating and stirring kettle (but not limited to these). In a general heating and stirring kettle that does not have a pressurizing function, it may not be possible to expect a pressure increase inside the heating and stirring kettle due to water vapor generated from the raw material mixture.

[0032] In the present invention, oils and fats, starchy raw materials, and seasoning raw materials, as well as any optional additives, may be blended together as a whole, or each raw material or a part thereof may be blended separately or sequentially in any combination (the order does not matter), as long as the raw material mixture having a moisture content of 2.0% by mass or more is heated, stirred, and mixed under the aforementioned pressurized conditions. For example, the present invention may further include a step of blending one or more combinations of raw materials or parts thereof selected from oils and fats, starchy raw materials, and seasoning raw materials, as well as any optional additives, before and / or after the step of heating, stirring, and mixing the raw material mixture under pressurized conditions, and then heating, stirring, and mixing them. The heating conditions in this further heating, stirring, and mixing step may be a lower heating temperature (desired product temperature) than the heating conditions in the step of heating, stirring, and mixing the raw material mixture under pressurized conditions, and the heating treatment may be performed using a heat source or by residual heat. Furthermore / or, in this further heating, stirring, and mixing step, the moisture content of the raw material mixture may be less than 2.0% by mass. Furthermore, the aforementioned pressurized conditions may be used in the further heating, stirring, and mixing step. However, if the raw material mixture does not undergo agglomeration and / or solidification in this step, it may be energy-economically disadvantageous.

[0033] For example, in one embodiment of the present invention, the oil and fat and starchy raw materials may be preheated, stirred, and mixed before the step of heating, stirring, and mixing the raw material mixture under pressure to obtain the raw material mixture having a moisture content of 2.0% by mass or more. After that, seasoning ingredients may be added to obtain the raw material mixture having a moisture content of 2.0% by mass or more. More specifically, in one embodiment of the present invention, the method for producing the roux is as follows: (1) Step 1 involves heating, stirring, and mixing a first raw material mixture containing oils and starchy raw materials to obtain a heat-treated mixture, (2) Step 2 involves adding seasoning ingredients to the heat-treated mixture and heating, stirring, and mixing the second raw material mixture obtained therefrom. The second raw material has a moisture content of 2.0% by mass or more, and is characterized by being heated, stirred, and mixed under pressure.

[0034] In this embodiment, the heating conditions for heating, stirring, and mixing in step 1 are not particularly limited, but for example, the final product temperature of the first raw material mixture is 100°C or higher, preferably 110°C or higher, and the upper limit is not particularly limited, but for example, it can be 170°C or lower, preferably 150°C or lower. The range of the final product temperature of the first raw material mixture in this step can be expressed using two numerical values ​​selected from the lower and upper limits, respectively, and for example, in this embodiment, the final product temperature of the first raw material mixture in this step can be appropriately selected from the range of 100°C to 170°C, preferably 110°C to 150°C. Performing the heating, stirring, and mixing in step 1 under the above heating conditions is preferable because it can remove the raw odor of the starchy raw material and / or impart a unique flavor.

[0035] In this embodiment, the heating, stirring, and mixing in step 1 can be performed for 1 minute or more, preferably 20 minutes or more, and there is no particular upper limit, but for example, it can be performed for 120 minutes or less, or 60 minutes or less. The range of the heating, stirring, and mixing time in step 1 can be expressed using two numerical values ​​selected from the upper and lower limits, respectively. For example, in this embodiment, the heating, stirring, and mixing time in step 1 can be performed for a time appropriately selected from the range of 1 to 120 minutes, preferably 20 to 60 minutes.

[0036] The heating, stirring, and mixing in step 1 can be carried out under atmospheric pressure. The heating, stirring, and mixing in step 1 may also be carried out under pressure, but if the raw material mixture does not undergo agglomeration and / or solidification in this step, it may be energy-economically disadvantageous.

[0037] In this embodiment, step 2 includes a step of heating, stirring, and mixing under pressure a second raw material mixture, which is obtained by blending the heat-treated mixture obtained in step 1 with seasoning ingredients and has a moisture content of 2.0% by mass or more.

[0038] By incorporating the seasoning ingredients into the heat-treated mixture obtained in step 1, the dispersibility of the seasoning ingredients in the heat-treated mixture can be improved. Furthermore, by incorporating the seasoning ingredients into the heat-treated mixture obtained in step 1, a roux with improved taste and / or flavor can be produced.

[0039] The temperature of the heat-treated mixture obtained in step 1 when the seasoning ingredients are added to it is not particularly limited as long as the second raw material mixture containing them can be heat-treated. For example, the seasoning ingredients may be added when the temperature of the heat-treated mixture is 60°C or higher. The transition from step 1 to step 2 can be carried out continuously, during which the temperature of the heat-treated mixture may be maintained at 60°C or higher. Alternatively, as long as the heat treatment in step 2 is possible, the temperature of the heat-treated mixture may be temporarily lowered to below 80°C before the heat treatment. Step 2 and step 1 may be carried out using the same pressurized heating agitator or heating agitator, or they may be carried out using different equipment.

[0040] The moisture content of the second raw material mixture before being subjected to the process of heating, stirring, and mixing under pressure, that is, the moisture content of the second raw material mixture to be heated, stirring, and mixed under pressure (initial moisture content), can be 2.0% by mass or more, for example, 2.1% by mass or more, 2.2% by mass or more, 2.3% by mass or more, 2.4% by mass or more, 2.5% by mass or more, 2.6% by mass or more, 2.7% by mass or more, 2.8% by mass or more, 2.9% by mass or more, 3% by mass or more, 3.5% by mass or more, 4% by mass or more, 4.5% by mass or more, or 5% by mass or more, with no particular upper limit, but for example, it can be 20% by mass or less, for example, 10% by mass or less, or 7% by mass or less. In this embodiment, the range of moisture content of the second raw material mixture can be expressed using two numerical values ​​selected from the lower and upper limits mentioned above. For example, the moisture content of the second raw material mixture can be an amount appropriately selected from the range of 2.0 to 20% by mass, for example, 2.0 to 7% by mass, relative to the total mass of the raw materials of the roux.

[0041] In step 2, the pressurization conditions for the second raw material mixture are not particularly limited as long as they can suppress or prevent the aggregation and / or solidification of the raw material mixture during heating, stirring, and mixing. However, they can be preferably 0.01 MPa or higher, more preferably 0.02 MPa or higher, and even more preferably 0.03 MPa or higher. The upper limit is not particularly limited, but for example, it is preferably 0.7 MPa or lower, more preferably 0.4 MPa or lower, and even more preferably 0.15 MPa or lower. The range of the pressurization conditions for the second raw material mixture in this embodiment can be expressed using two numerical values ​​selected from the lower and upper limits, respectively. For example, in this embodiment, the pressurization conditions for the second raw material mixture can be appropriately selected from the range of preferably 0.01 to 0.7 MPa, more preferably 0.02 to 0.4 MPa, and even more preferably 0.03 to 0.15 MPa.

[0042] In this embodiment, the heating, stirring, and mixing step of the second raw material mixture under the pressurized conditions is not particularly limited as long as it can suppress or prevent aggregation and / or solidification of the second raw material mixture during heating, stirring, and mixing. However, the final temperature of the second raw material mixture is more than 70°C (e.g., 80°C or higher, or 90°C or higher), preferably 95°C or higher (e.g., 96°C or higher, 97°C or higher, 98°C or higher, or 99°C or higher), more preferably 100°C or higher, even more preferably 105°C or higher, even more preferably 110°C or higher, particularly preferably 115°C or higher, and especially preferably 120°C or higher. The upper limit is not particularly limited, but for example, it can be carried out under conditions of 170°C or lower, preferably 160°C or lower, more preferably 150°C or lower, even more preferably 140°C or lower, and even more preferably 130°C or lower. The range of the final product temperature of the second raw material mixture in the process can be expressed using two numerical values ​​selected from the lower and upper limits, respectively. For example, in this embodiment, the final product temperature of the second raw material mixture in the process can be appropriately selected from the range of 70°C to 170°C, preferably 95°C to 150°C, and more preferably 100°C to 130°C.

[0043] In this embodiment, the heating, stirring, and mixing step of the second raw material mixture under the pressurized conditions can be performed for 1 minute or more, preferably 5 minutes or more, more preferably 10 minutes or more, and even more preferably 20 minutes or more. The upper limit is not particularly limited, but for example, it can be performed for 120 minutes or less, 100 minutes or less, or 60 minutes or less. The time range for the heating, stirring, and mixing step of the second raw material mixture under the pressurized conditions can be expressed using two numerical values ​​selected from the upper and lower limits, respectively. For example, in this embodiment, the time for the heating, stirring, and mixing step of the second raw material mixture under the pressurized conditions can be performed for a time appropriately selected from the range of 1 to 120 minutes, preferably 5 to 100 minutes, more preferably 10 to 60 minutes, and even more preferably 20 to 60 minutes.

[0044] In this embodiment, any additive may be added as needed, and may be added in either step 1 or step 2, or may be added separately in each of steps 1 and 2.

[0045] In yet another embodiment, after the step of heating, stirring, and mixing the raw material mixture in an amount of 2.0% by mass or more under pressure, seasoning ingredients may be added. More specifically, in yet another embodiment of the present invention, the method for producing the roux of the present invention is: (1) Step 1 involves heating, stirring, and mixing a first raw material mixture containing oils and fats, starchy raw materials and first seasoning raw materials to obtain a heat-treated mixture, (2) Step 2 involves adding a second seasoning ingredient to the heat-treated mixture and stirring and mixing the resulting second ingredient mixture, The first raw material mixture is characterized by having a water content of 2.0% by mass or more, and by heating, stirring, and mixing the first raw material mixture under pressure.

[0046] In this embodiment, the first seasoning ingredient and the second seasoning ingredient may be the same or different. Preferably, the first seasoning ingredient is a seasoning ingredient for heating, which can be heated to produce a desirable flavor, and / or the second seasoning ingredient is a seasoning ingredient for non-heating or low-temperature heating.

[0047] In this embodiment, the moisture content of the first raw material mixture (i.e., initial moisture content) can be 2.0% by mass or more, for example, 2.1% by mass or more, 2.2% by mass or more, 2.3% by mass or more, 2.4% by mass or more, 2.5% by mass or more, 2.6% by mass or more, 2.7% by mass or more, 2.8% by mass or more, 2.9% by mass or more, 3% by mass or more, 3.5% by mass or more, 4% by mass or more, 4.5% by mass or more, or 5% by mass or more, with no particular upper limit, but for example, it can be 20% by mass or less, for example, 10% by mass or less, or 7% by mass or less. The range of moisture content of the first raw material mixture in this embodiment can be expressed using two numerical values ​​selected from the lower and upper limits, for example, the moisture content of the first raw material mixture can be an amount appropriately selected from the range of 2.0 to 20% by mass, for example, 2.0 to 7% by mass, with respect to the total mass of the raw material of the roux.

[0048] In step 1, the pressurization conditions for the first raw material mixture are not particularly limited as long as they can suppress or prevent aggregation and / or solidification of the raw material mixture during heating, stirring, and mixing. However, they can be preferably 0.01 MPa or higher, more preferably 0.02 MPa or higher, and even more preferably 0.03 MPa or higher. The upper limit is not particularly limited, but for example, it is preferably 0.7 MPa or lower, more preferably 0.4 MPa or lower, and even more preferably 0.15 MPa or lower. The range of the pressurization conditions for the first raw material mixture in this embodiment can be expressed using two numerical values ​​selected from the lower and upper limits, respectively. For example, in this embodiment, the pressurization conditions for the first raw material mixture can be appropriately selected from the range of preferably 0.01 to 0.7 MPa, more preferably 0.02 to 0.4 MPa, and even more preferably 0.03 to 0.15 MPa.

[0049] In this embodiment, the heating, stirring, and mixing step of the first raw material mixture under the pressurized conditions is not particularly limited as long as it can suppress or prevent aggregation and / or solidification of the first raw material mixture during heating, stirring, and mixing. However, the final temperature of the first raw material mixture is more than 70°C (e.g., 80°C or higher, or 90°C or higher), preferably 95°C or higher (e.g., 96°C or higher, 97°C or higher, 98°C or higher, or 99°C or higher), more preferably 100°C or higher, even more preferably 105°C or higher, even more preferably 110°C or higher, particularly preferably 115°C or higher, and especially preferably 120°C or higher. The upper limit is not particularly limited, but for example, it can be carried out under conditions of 170°C or lower, preferably 160°C or lower, more preferably 150°C or lower, even more preferably 140°C or lower, and even more preferably 130°C or lower. The range of the final product temperature of the first raw material mixture in the process can be expressed using two numerical values ​​selected from the lower and upper limits, respectively. For example, in this embodiment, the final product temperature of the first raw material mixture in the process can be appropriately selected from the range of 70°C to 170°C, preferably 95°C to 150°C, and more preferably 100°C to 130°C.

[0050] In this embodiment, the heating, stirring, and mixing step of the first raw material mixture under the pressurized conditions can be performed for 1 minute or more, preferably 5 minutes or more, more preferably 10 minutes or more, and even more preferably 20 minutes or more. The upper limit is not particularly limited, but for example, it can be performed for 120 minutes or less, 100 minutes or less, or 60 minutes or less. The time range for the heating, stirring, and mixing step of the first raw material mixture under the pressurized conditions can be expressed using two numerical values ​​selected from the upper and lower limits, respectively. For example, in this embodiment, the time for the heating, stirring, and mixing step of the first raw material mixture under the pressurized conditions can be performed for a time appropriately selected from the range of 1 to 120 minutes, preferably 5 to 100 minutes, more preferably 10 to 60 minutes, and even more preferably 20 to 60 minutes.

[0051] When the second seasoning ingredient is added to the heat-treated mixture obtained in step 1, the temperature of the heat-treated mixture is not particularly limited as long as it is possible to produce the roux. However, for example, the amount of the second seasoning ingredient and / or the temperature of the heat-treated mixture may be adjusted so that the temperature of the mixture is about 5°C or more, preferably about 10°C or more, lower than the highest temperature reached in step 1 (the highest temperature reached by the first raw material mixture during step 1), and the second seasoning ingredient may be added. Alternatively, the second seasoning ingredient may be added when the temperature of the heat-treated mixture is 60°C or higher. Step 2 and step 1 may be carried out using the same heating stirrer or heating stirrer, or they may be carried out using different equipment.

[0052] In this embodiment, any additive may be added as needed, and may be added in either step 1 or step 2, or may be added separately in each of steps 1 and 2.

[0053] 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 cooling the raw material mixture obtained through the above-described steps, a step of filling it into a container, a step of solidifying it, and / or a step of heat sterilization (not necessarily listed in order of implementation). The cooling of the heated and stirred raw material mixture may be done by allowing it to cool naturally by stirring at room temperature or by forcibly cooling it in a cooling kettle. The cooling step may be carried out under atmospheric pressure or under pressure. For example, the raw materials in a heating and stirring kettle can be cooled to 60°C while stirring, then filled into a container, and further cooled and solidified to 20°C.

[0054] The present invention will be described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0055] Experiment 1: (1) Method of manufacturing curry roux [Example 1] The raw material mixture, in which each raw material was placed in a pressurized heating and stirring kettle according to the composition shown in Table 1 below, was heated, stirred, and mixed under atmospheric pressure. The initial moisture content of the raw material mixture when each raw material was placed in the heating and stirring kettle (i.e., before heating, stirring, and mixing) was 2.3% by mass. The temperature was raised to 98°C over 18 minutes, and then heated, stirred, and mixed under a pressurized pressure of 0.03 to 0.05 MPa for 23 minutes while raising the temperature to 112°C, after which it was cooled, stirred, and mixed to below 65°C. Curry roux (solid roux) was produced by filling this into a container and cooling and solidifying it. Note that the content of each raw material in the table is shown as a mass percentage with the total amount of raw materials when placed in the heating and stirring kettle (i.e., before heating, stirring, and mixing) being 100% by mass.

[0056] [Comparative Example 1] An attempt was made to manufacture curry roux in the same manner as in Example 1, except that the raw material mixture was placed under atmospheric pressure instead of under pressure of 0.03 to 0.05 MPa. However, when the temperature was raised to 98°C, the material hardened, making uniform heating, temperature increase, and stirring impossible, so the manufacturing process was stopped.

[0057] [Comparative Example 2] Curry roux (solid roux) was produced in the same manner as in Example 1, except that wheat flour with different moisture content was used, the initial moisture content of the raw material mixture when each raw material was put into the heating and stirring kettle was 1.7% by mass, and the raw material mixture was placed under atmospheric pressure instead of under pressure of 0.03 to 0.05 MPa.

[0058] (2) Evaluation method 50 parts by mass of the manufactured curry roux and 300 parts by mass of hot water were placed in a heating pot and brought to a boil to make curry sauce.

[0059] The taste and aroma of the prepared curry sauce were evaluated by five well-trained professional evaluators. The taste and aroma of the curry sauce were evaluated on a five-point scale as shown below. For the evaluation, the curry sauce prepared from the comparative example curry roux was used as the baseline (i.e., evaluated as "3").

[0060] (3) Evaluation results The results of the sensory evaluation are also shown in Table 1 below. When the initial moisture content of the raw material mixture was 2% by mass or more, heating and stirring at high temperatures under atmospheric pressure caused the material to harden, making it impossible to continue uniform heating, temperature increase, and stirring, thus preventing the production of curry roux (Comparative Example 1). On the other hand, when the initial moisture content of the raw material mixture was less than 2% by mass, heating and stirring could be continued at high temperatures even under atmospheric pressure, and curry roux could be produced (Comparative Example 2).

[0061] The curry sauce made from the curry roux of Example 1 had a stronger curry flavor compared to the curry sauce made from the curry roux of Comparative Example 2.

[0062] These results confirm that when the initial moisture content of the raw material mixture is 2% by mass or more, it is possible to produce roux by heating and stirring under pressure, thereby suppressing solidification of the raw material mixture even at high temperatures, and producing a roux that can prepare a sauce with good flavor.

[0063] [Table 1]

[0064] Experiment 2: (1) Method of manufacturing curry roux [Example 2] Following the composition described in Table 2 below, the first raw material mixture was prepared by placing each raw material from Step 1 into a pressurized heating and stirring kettle and starting heating, stirring, and mixing under atmospheric pressure to produce a heat-treated mixture. The raw materials from Step 2 were added to this heat-treated mixture to obtain a second raw material mixture. The initial moisture content of the second raw material mixture at this time was 4.5% by mass. The second raw material mixture was heated, stirred, and mixed under a pressure of 0.15 MPa for 36 minutes while raising the temperature to 120°C, and then cooled, stirred, and mixed to below 65°C. Curry roux (solid roux) was produced by filling this into a container and cooling and solidifying it. Note that the content of each raw material in the table is shown as a mass percentage with the total amount of raw materials when placed in the heating and stirring kettle (i.e., before heating, stirring, and mixing) being 100% by mass.

[0065] [Comparative Example 3] An attempt was made to produce curry roux in the same manner as in Example 2, except that the second raw material mixture was placed under atmospheric pressure instead of under a pressure of 0.15 MPa. However, when the temperature was raised to 118°C, the physical properties hardened, and uniform heating, temperature increase, and stirring and mixing became impossible, so production was stopped.

[0066] [Comparative Example 4] Curry roux (solid roux) was produced in the same manner as in Example 2, except that the amount of liquid seasoning was reduced and the amount of powdered seasoning was increased so that the initial moisture content of the second raw material mixture was 1.9% by mass, and the second raw material mixture was placed under atmospheric pressure instead of a pressure of 0.15 MPa.

[0067] (2) Evaluation method Similar to Experiment 1 described above, curry sauce was prepared from the manufactured curry roux and evaluated for its taste and aroma.

[0068] (3) Evaluation results The results of the sensory evaluation are also shown in Table 2 below. When the initial moisture content of the second raw material mixture was 4% by mass or more, heating and stirring at high temperature under atmospheric pressure caused the material to harden, making it impossible to continue uniform heating, temperature increase, and stirring, thus preventing the production of curry roux (Comparative Example 3). On the other hand, when the initial moisture content of the second raw material mixture was less than 2% by mass, heating and stirring could be continued at high temperature even under atmospheric pressure, and curry roux could be produced (Comparative Example 4).

[0069] The curry sauce prepared using the curry roux of Example 2 exhibited significantly superior curry aroma and flavor compared to the curry sauce prepared using the curry roux of Comparative Example 4.

[0070] These results confirm that, in the production of roux, adding seasonings and other raw materials after heating, stirring, and mixing oils and starches, and when the initial moisture content of the resulting second raw material mixture is 4% by mass or more, it is possible to produce roux by heating, stirring, and mixing under pressure, thereby suppressing the solidification of the raw material mixture even at high temperatures, and producing a roux capable of preparing a sauce with extremely excellent aroma and taste.

[0071] [Table 2]

[0072] Experiment 3: (1) Method of manufacturing curry roux [Example 3] The first raw material mixture, in which each raw material from Step 1 was placed in a pressurized heating and stirring kettle according to the composition shown in Table 3 below, was heated, stirred, and mixed under atmospheric pressure. The initial moisture content of the first raw material mixture when each raw material was placed in the heating and stirring kettle was 2.6% by mass. The temperature was raised to 98°C over 18 minutes, and then heated, stirred, and mixed under a pressurized pressure of 0.03 to 0.05 MPa for 23 minutes while raising the temperature to 112°C. After that, the raw materials from Step 2 were added while cooling and stirring to obtain the second raw material, and it was cooled to below 65°C. Curry roux (solid roux) was produced by filling this into a container and cooling and solidifying it. The content of each raw material in the table is shown as a mass percentage, with the total amount of the raw materials when placed in the heating and stirring kettle (i.e., before heating, stirring, and mixing) being 100% by mass.

[0073] [Comparative Example 5] An attempt was made to produce curry roux in the same manner as in Example 3, except that the first raw material mixture was placed under atmospheric pressure instead of under pressure of 0.03 to 0.05 MPa. However, when the temperature was raised to 98°C, the physical properties hardened, and uniform heating, temperature increase, and stirring and mixing became impossible, so production was stopped.

[0074] [Comparative Example 6] Curry roux (solid roux) was produced in the same manner as in Example 3, except that wheat flour with different moisture content was used, the initial moisture content of the first raw material mixture was 1.9% by mass, and the first raw material mixture was placed under atmospheric pressure instead of a pressure of 0.03 to 0.05 MPa.

[0075] (2) Evaluation method Similar to Experiment 1 described above, curry sauce was prepared from the manufactured curry roux and evaluated for its taste and aroma.

[0076] (3) Evaluation results The results of the sensory evaluation are also shown in Table 3 below. When the initial moisture content of the first raw material mixture was 2% by mass or more, heating and stirring at high temperature under atmospheric pressure caused the material to harden, making it impossible to continue uniform heating, temperature increase, and stirring, thus preventing the production of curry roux (Comparative Example 5). On the other hand, when the initial moisture content of the first raw material mixture was less than 2% by mass, heating and stirring could be continued at high temperature even under atmospheric pressure, and curry roux could be produced (Comparative Example 6).

[0077] The curry sauce made from the curry roux of Example 3 had a stronger curry flavor compared to the curry sauce made from the curry roux of Comparative Example 6.

[0078] These results confirm that when the initial moisture content of the first raw material mixture is 2% by mass or more, it is possible to produce roux by heating and stirring under pressure, thereby suppressing solidification of the raw material mixture even at high temperatures, and producing a roux that can prepare a sauce with good flavor.

[0079] [Table 3]

Claims

1. A method for manufacturing roux, A method for producing roux, characterized by comprising the step of heating, stirring, and mixing a raw material mixture containing oils and fats, starchy raw materials, and seasoning raw materials, and having a water content of 2.0% by mass or more, under pressure.

2. (1) Step 1 involves heating, stirring, and mixing a first raw material mixture containing oils and starchy raw materials to obtain a heat-treated mixture, (2) Step 2 of adding seasoning ingredients to the heat-treated mixture and heating, stirring, mixing the second raw material mixture obtained therefrom, The moisture content of the second raw material mixture is 2.0% by mass or more. The method for producing roux according to claim 1, characterized in that the second raw material mixture is heated, stirred, and mixed under pressure.

3. (1) Step 1 involves heating, stirring, and mixing a first raw material mixture containing oils and fats, starchy raw materials and first seasoning raw materials to obtain a heat-treated mixture, (2) Step 2 involves adding a second seasoning ingredient to the heat-treated mixture and stirring and mixing the resulting second ingredient mixture, The moisture content of the first raw material mixture is 2.0% by mass or more. The method for producing roux according to claim 1, characterized in that the first raw material mixture is heated, stirred, and mixed under pressure.

4. The method for producing roux according to claim 1, wherein the seasoning ingredients include powdered ingredients and / or aqueous ingredients.

5. The method for producing roux according to claim 1, wherein the heating, stirring, and mixing while pressurizing is performed at a product temperature of 100°C or higher.

6. The method for producing roux according to any one of claims 1 to 5, wherein the heating, stirring, and mixing while pressurizing is performed by heating, stirring, and mixing while pressurizing at a pressure of 0.01 MPa or more.

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