Roux and food manufacturing method

Abstract

To provide a roux having an improved flavor of a solanaceous ingredient.SOLUTION: A method for producing a roux includes the steps of: heating a first mixture including oil and fat, a starchy ingredient, and a solanaceous ingredient to prepare a heated mixture; and heating a second mixture including the heated mixture and a flavor ingredient to prepare a molten roux. The content of the oil and fat in the heated mixture is 20 mass% or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing roux and food products, and in particular to a method for producing roux and food products using a novel heat-treated mixture. The present invention also relates to a heat-treated mixture and roux and food products containing the same. [Background technology]

[0002] Roux is used as a cooking ingredient for preparing curry, stew, hayashi rice sauce, and the like. By using various ingredients in addition to the roux, foods containing flavorful sauces can be prepared. For example, Patent Document 1 describes the preparation of retort curry by cooking dried tomato granules together with a roux. On the other hand, Patent Document 1 does not describe the incorporation of a nightshade ingredient such as a tomato into a roux. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2017-76 Summary of the Invention [Problem to be solved by the invention]

[0004] Solanaceous ingredients such as tomatoes have been used to impart a unique flavor to sauces prepared from roux, but the flavor has not been fully brought out. The present invention aims to provide a roux that enhances the flavor of solanaceous ingredients. [Means for solving the problem]

[0005] As a result of extensive research aimed at solving the above-mentioned problems, the present inventors discovered that by preparing a roux by heating (roasting) a solanaceous raw material in the presence of a high concentration of fat or oil, the flavor of the solanaceous raw material can be enhanced from the middle to the aftertaste of a sauce prepared from the roux, and thus completed the present invention. Specifically, the present invention provides the following methods for producing a roux, the method for producing a food product, a heat-treated mixture, and a roux and a food product containing the same. [1] A method for producing a roux, comprising: A step of heating a first mixture including an oil or fat, a starchy material, and a solanaceous material to prepare a heat-treated mixture; a step of heating a second mixture containing the heat-treated mixture and a flavor ingredient to prepare a molten roux; wherein the proportion of the fat or oil in the heat-treated mixture is 20% by mass or more. [2] The method for producing a roux according to [1], wherein the Solanaceae raw material includes at least one selected from the group consisting of tomato, paprika, and potato. [3] The method for producing a roux according to [1] or [2], wherein the raw material of the Solanaceae family is a dried product. [4] The method for producing a roux according to any one of [1] to [3] above, wherein the first mixture further contains a sugar. [5] The method for producing a roux according to [4], wherein the sugars include at least one selected from the group consisting of glucose, fructose, maltose, lactose, and sucrose. [6] The method for producing a roux according to any one of [1] to [5], wherein the step of preparing the heat-treated mixture includes a step of heating and mixing the first mixture at 110°C or higher for 10 minutes or more. [7] The method for producing a roux according to any one of [1] to [6], wherein the flavoring ingredient includes at least one selected from the group consisting of butter, cheese, and cream. [8] A method for producing a food product, comprising the step of heating a mixture containing a roux produced by the method for producing a roux according to any one of [1] to [7] above and water to prepare a sauce. [9] The method for producing the food product described in [8], further comprising the steps of packing the sauce into a container and heat sterilizing the sauce in the container.

[10] A heat-treated mixture of a mixture containing fats and oils, a starchy material, and a material from the Solanaceae family, wherein the proportion of fats and oils in the heat-treated mixture is 20% by mass or more.

[11] The heat-treated mixture described in

[10] , wherein the Solanaceae raw material includes at least one selected from the group consisting of tomato, paprika, and potato.

[12] The heat-treated mixture described in

[10] or

[11] , wherein the mixture further contains a sugar.

[13] The heat-treated mixture described in

[12] , wherein the sugars include at least one selected from the group consisting of glucose, fructose, maltose, lactose, and sucrose.

[14] A roux comprising a heat-treated mixture of a mixture containing fats and oils, a starchy material, and a material from the Solanaceae family, wherein the proportion of fats and oils in the heat-treated mixture is 20% by mass or more.

[15] The roux according to

[14] , wherein the mixture further contains sugars.

[16] The roux according to

[15] , wherein the sugars include at least one selected from the group consisting of glucose, fructose, maltose, lactose, and sucrose.

[17] A food product comprising a sauce containing a heat-treated mixture of a mixture containing fats and oils, a starchy material, and a material from the Solanaceae family, wherein the proportion of fats and oils in the heat-treated mixture is 20% by mass or more.

[18] The food product described in

[17] , wherein the mixture further contains sugars.

[19] The food product described in

[18] , wherein the sugars include at least one selected from the group consisting of glucose, fructose, maltose, lactose, and sucrose.

[20] The food according to any one of

[17] to

[19] above, which is in the form of a heat-sterilized container-packed food. [Effects of the Invention]

[0006] According to the present invention, by preparing a roux using a heat-treated mixture prepared by heating a solanaceous raw material under conditions in which a high concentration of fat or oil is present, it is possible to impart to a sauce prepared from the roux the fresh flavor of the raw material from the initial to middle taste, as well as to improve the roasted flavor of the raw material from the middle to aftertaste. Therefore, it is possible to easily prepare a sauce rich in the flavor of the solanaceous raw material by simply using the roux. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention will now be described in further detail. The method for producing a roux of the present invention comprises the steps of: A step of heating a first mixture including an oil or fat, a starchy material, and a solanaceous material to prepare a heat-treated mixture; a step of heating a second mixture containing the heat-treated mixture and a flavor ingredient to prepare a molten roux; The term "roux" as used herein refers to a cooking ingredient essentially composed of a heat-treated mixture of a starchy raw material and fat, and is used to prepare curry, stew, hayashi rice sauce, hash brown, soup, and various other sauces, or a cooking ingredient in the form of a combined seasoning (menu seasoning) containing multiple seasonings and used to prepare a desired side dish. Each dish can be easily prepared by adding the roux to a simmered dish of ingredients such as meat and vegetables with water. The form of the roux is not particularly limited as long as it is one commonly used in the art, and may be, for example, a block (solid roux), flakes, granules, powder, or paste.

[0008] The term "oils and fats" used herein refers to edible oils and fats, such as natural or processed oils and fats. The oils and fats commonly used in the art can be used without any particular limitation. For example, the oil and fat may be at least one selected from the group consisting of animal oils and fats such as butter, beef tallow, and lard; vegetable oils and fats such as margarine, palm oil, cottonseed oil, and corn oil; hydrogenated oils and fats thereof; and mixtures of these oils and fats. The melting point of the oil and fat is not particularly limited and can be appropriately selected to produce a roux of the desired shape. For example, oils and fats with a melting point of 35°C or higher are preferred for producing a solid roux. In the roux production method of the present invention, the proportion of the oil and fat in the heat-treated mixture is about 20% by mass or more, preferably about 25 to about 70% by mass, and more preferably about 40 to about 65% by mass. The content of the oil and fat in the roux is not particularly limited, but may be, for example, about 20% by mass or more, preferably about 30 to about 40% by mass, based on the total mass of the roux.

[0009] The term "starch material" used herein refers to a food material containing starch as a primary component. The starch material is not particularly limited as long as it can be used to produce the roux. For example, it may be at least one selected from the group consisting of starches such as wheat starch, cornstarch, 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, foxtail millet flour, millet flour, adlay flour, and barnyard millet flour. The proportion of the starch material in the heat-treated mixture is not particularly limited, but may be, for example, about 25 to about 70% by mass or about 30 to about 55% by mass. The content of the starch material in the roux is also not particularly limited, but may be, for example, about 10 to about 50% by mass, preferably about 15 to about 45% by mass, and more preferably about 20 to about 40% by mass, based on the total mass of the roux.

[0010] The heat-treated mixture can be prepared by heating the fat / oil and the starchy raw material while stirring and mixing them in a conventional manner. When the starchy raw material is wheat flour, the heat-treated mixture prepared therefrom is sometimes called wheat flour roux. In the method for producing a roux of the present invention, the heat-treated mixture is prepared by heating a first mixture containing a solanaceous raw material in addition to the fat / oil and the starchy raw material. The heating conditions for the step of preparing the heat-treated mixture are not particularly limited, but for example, the first mixture may be heated and mixed at about 110°C or higher for about 10 minutes or more, and preferably the first mixture is heated and mixed at about 110°C or higher for about 15 to about 45 minutes.

[0011] The solanaceous raw material may be any material commonly used in the art without any particular limitations. For example, the solanaceous raw material may be at least one selected from the group consisting of tomato, pepper, and potato. In one embodiment, the solanaceous raw material is a dried product. The proportion of the solanaceous raw material in the heat-treated mixture is not particularly limited, but may be, for example, about 0.3% by mass or more, preferably about 0.5 to about 20% by mass, and more preferably about 2.5 to about 15% by mass. The content of the solanaceous raw material in the roux is also not particularly limited, but may be, for example, about 0.1% by mass or more, preferably about 0.2 to about 10% by mass, relative to the total mass of the roux. Without being bound by any particular theory, it is believed that when a heat-treated mixture is prepared by heating a solanaceous raw material under conditions in which a high concentration of oil or fat is present, the solanaceous raw material is efficiently heated, which contributes to an increase in flavor components that affect the mid-taste and aftertaste. As a result, in a sauce prepared from a roux containing the heat-treated mixture, not only is the fresh flavor of the Solanaceae raw material imparted from the initial taste to the middle taste, but also the roasted flavor of the raw material is imparted from the middle taste to the aftertaste, resulting in an overall deep flavor of the Solanaceae raw material. Note that the first taste felt when putting a food or drink in the mouth is called the initial taste, the taste felt after that is called the middle taste, and the taste that remains in the mouth after that is called the aftertaste.

[0012] The flavor ingredient can be any ingredient commonly used in the art, depending on the type or flavor of the food, such as soup, stew, or sauce, prepared using the roux produced by the method of the present invention, and may include, for example, dairy products such as butter, cheese, cream, and milk powder, creaming powder, sugar, salt, yeast extract, amino acids, and seasonings such as soy sauce, aqueous ingredients, spices, vegetable powders such as onion powder, caramel, defatted soybeans, dextrin, or organic acids such as citric acid. In one embodiment, the flavor ingredient includes at least one selected from the group consisting of butter, cheese, and cream.

[0013] The aqueous raw material refers to a food ingredient that contains a certain amount of moisture and may be in the form of a solid, liquid, or paste. The moisture content of the aqueous raw material is not particularly limited, but may be, for example, about 10% by mass or more relative to the total mass of the aqueous raw material. The aqueous raw material is not particularly limited as long as it can be used to produce the roux, but may be, for example, at least one selected from the group consisting of paste or extract of fruit (apple, banana, chutney, etc.), paste or extract of meat (beef, chicken, pork, etc.), paste or extract of vegetables (onion, garlic, etc.), cheese, fresh cream, etc.

[0014] The spices may be a single spice or a mixture of spices, such as curry powder, garlic powder, coriander, cumin, caraway, thyme, sage, pepper, chili pepper, mustard, turmeric, and paprika.

[0015] The heating conditions for the step of preparing the molten roux can be adjusted as appropriate depending on the type of roux to be produced and the types of raw materials used. For example, the roux raw material mixture may be heated to an ultimate product temperature of about 75°C or higher, preferably about 75 to about 125°C.

[0016] In one embodiment, the first mixture further contains sugars. When the solanaceous raw material is heated under conditions in which a high concentration of fat or oil is present to prepare a heat-treated mixture, the presence of sugars imparts a roasted flavor to the solanaceous raw material, not only in the mid-taste and aftertaste but also in the initial taste, thereby enhancing the overall flavor of the solanaceous raw material. The sugars can be any sugar commonly used in the art without any particular limitations. For example, the sugars may include monosaccharides or disaccharides, and specifically may include at least one sugar selected from the group consisting of glucose, fructose, maltose, lactose, and sucrose.

[0017] The method for producing a roux of the present invention may further include steps that are commonly employed in roux production, such as a step of cooling the molten roux, a step of filling the molten roux into a container, and / or a step of solidifying the roux. Furthermore, the method for producing a roux of the present invention may further include a step of adding any food ingredient (including a solanaceous ingredient) or any additive (e.g., an emulsifier) ​​commonly used in the art, as long as the object of the present invention is not impaired, and may further include a step of adding other additives effective for improving various flavors.

[0018] In another aspect, the present invention relates to a method for producing a food product, comprising the step of preparing a sauce by heating a mixture containing the roux produced by the roux production method and water. Because the sauce contains the heat-treated mixture, the flavor from the middle to the aftertaste is improved, and when the heat-treated mixture is obtained by heat-treating a mixture further containing the sugar, the flavor of the initial taste is also improved. In one aspect, the method for producing a sauce of the present invention further comprises the steps of packaging the sauce in a container and heat-sterilizing the sauce in the container. That is, the food product may be in the form of a heat-treated packaged food product (retort food product).

[0019] The food may further contain ingredients (including ingredients from the Solanaceae family). The food is not particularly limited, and may be, for example, sauces such as retort curry, retort stew, retort hayashi rice sauce, and retort hash brown, or heat-treated packaged foods (retort foods) containing the same, as well as seasonings such as seasonings and dressings, and soups.

[0020] The method for producing a food product of the present invention may further include steps that are commonly employed in food production, and may further include a step of adding any food ingredient (including a solanaceous ingredient) or any additive commonly used in the art, as long as the step does not impair the objectives of the present invention, or may further include a step of adding other additives effective for improving various flavors.

[0021] In another aspect, the present invention relates to a heat-treated mixture containing the oil / fat, the starchy raw material, and the solanaceous raw material, wherein the proportion of the oil / fat in the heat-treated mixture is 20% by mass or more. The heat-treated mixture of the present invention can be used as a work-in-progress or a food ingredient. Foods cooked using the heat-treated mixture can have improved flavor from the middle to the aftertaste. In one aspect, the mixture may further contain the sugars. Furthermore, the heat-treated mixture of the present invention may further contain any food ingredient or any additive commonly used in the art, as long as it does not impair the objectives of the present invention, or may further contain other additives effective for improving various flavors.

[0022] In another aspect, the present invention also relates to a roux containing the heat-treated mixture, or a food product containing a sauce containing the heat-treated mixture. Because these contain the heat-treated mixture, the sauce prepared from the roux of the present invention or the food product of the present invention has an improved flavor from the middle to the aftertaste, and when the heat-treated mixture is obtained by heat-treating a mixture further containing the sugar, the initial flavor is also improved. In one aspect, the food product of the present invention is in the form of a heat-treated packaged food product (retort food product).

[0023] The roux and food of the present invention may further contain any food ingredient (including ingredients from the Solanaceae family) or any additive commonly used in the art, as long as it does not impair the objectives of the present invention, and may further contain other additives that are effective in improving various flavors.

[0024] The present invention will be specifically explained below with reference to examples, but the scope of the present invention is not limited to these examples. [Example]

[0025] [Production Example 1] A first mixture containing 22 parts by weight of edible oil (solid oil at room temperature), 22 parts by weight of wheat flour, and 2 parts by weight of a solanaceous ingredient (tomato powder, paprika powder, or potato powder) was placed in a heating kettle and heated and stirred at 110°C or higher for 20 minutes to produce a wheat flour roux (heat-treated mixture). This wheat flour roux was mixed with the second mixture ingredients listed in Table 1 below and heated to 100°C to produce a molten roux. This molten roux was cooled, filled into a container, and further cooled to solidify, producing the block-shaped solid roux of Examples 1 to 3. Additionally, a conventional wheat flour roux was prepared without adding the solanaceous ingredient to the first mixture, and this was mixed with the second mixture ingredients listed in Table 1 below. The block-shaped solid roux of Comparative Examples 1 to 4 was produced in the same manner as in Examples 1 to 3.

[0026] [Test Example 1] A curry sauce was prepared by placing 50 parts by weight of solid roux and 300 parts by weight of hot water in a heating kettle and boiling it. Five panelists evaluated the flavor of the nightshade ingredients (particularly the roasted flavor from the middle to the aftertaste) in the prepared curry sauce using the following criteria, and the scores of each panelist were averaged. The results are shown in Table 1. 3: Strong roasted flavor from mid-taste to aftertaste (Example 1) 2: Not as strong as "3", but stronger from the middle to the aftertaste than "1". 1: Weak aftertaste from the middle to the end (Comparative Example 1)

[0027] [Table 1]

[0028] When a heat-treated mixture was prepared by adding a solanaceous ingredient (tomato powder, paprika powder, or potato powder) to a first mixture containing a high concentration of edible oil, the sauce prepared from the roux containing this mixture not only had a fresh flavor from the initial taste to the middle taste, but also had a richer flavor from the middle taste to the aftertaste, resulting in a richer flavor of the solanaceous ingredient (Examples 1 to 3).On the other hand, when a roux was prepared by adding a solanaceous ingredient to a second mixture, a fresh flavor was perceived from the initial taste to the middle taste compared to when no solanaceous ingredient was included (Comparative Example 1), but a roasted flavor was not imparted from the middle taste to the aftertaste, possibly because the proportion of edible oil was reduced and sufficient heating was not possible (Comparative Examples 2 to 4).

[0029] [Production Example 2, Test Example 2] Block-shaped solid roux for Examples 4 to 9, Comparative Example 5, and Reference Example 1 were prepared in the same manner as in Production Example 1, except that the ingredients listed in Tables 2 and 3 below were used. Curry sauce was then prepared in the same manner as in Test Example 1. Five panelists evaluated the flavor of the solanaceous ingredients in the prepared curry sauce (initial flavor and mid- to aftertaste flavor) using the following criteria, and the scores of each panelist were averaged. Note that a score of "1" for initial flavor and a score of "1" for mid- to aftertaste were based on the flavor of a curry sauce prepared with a roux that did not contain any solanaceous ingredients (corresponding to Comparative Example 1). The results are shown in Tables 2 and 3. (First taste) 4: A strong roasted flavor is felt in the initial taste (Example 5) 3: Not as strong as "4", but the roasted flavor can be felt at the beginning. 2: The roasted flavor is weak, but the initial flavor is stronger than "1". 1: Weak initial flavor (Comparative Example 1) (From mid-taste to aftertaste) 4: Strong roasted flavor from mid-taste to aftertaste (Example 5) 3: Not as strong as "4", but the roasted flavor is stronger from the middle to the aftertaste. 2: The roasted flavor is weak, but the mid-taste and aftertaste are stronger than "1". 1: Weak aftertaste from the middle to the end (Comparative Example 1)

[0030] [Table 2] [Table 3]

[0031] Similar to the results of Test Example 1, when a heat-treated mixture was prepared by adding tomato powder to a first mixture containing a high concentration of edible fats and oils, the sauce prepared from the roux containing this mixture had an enhanced initial flavor and a flavor from the middle to the aftertaste, resulting in a richer flavor of the solanaceous ingredients, compared to a sauce prepared from a roux prepared by adding a solanaceous ingredient to a second mixture (Example 4 and Comparative Example 5). Furthermore, when a portion of the granulated sugar contained in the second mixture was transferred to the first mixture, or when other sugars were added to the first mixture instead of reducing the granulated sugar, the roasted flavor of the initial flavor and the roasted flavor from the middle to the aftertaste were improved, even though the sugar content of the entire roux was the same (Examples 5 to 9). It is believed that the overall roasted flavor was enhanced by adding sugars to the first mixture containing a high concentration of fats and oils to prepare a heat-treated mixture (Reference Example 1).

[0032] From the above, it was found that by preparing a roux using a heat-treated mixture prepared by heating a Solanaceae raw material under conditions in which fats and oils are present at a high concentration, not only can the fresh flavor of the raw material be imparted to the sauce prepared from the roux from the initial to middle taste, but also the roasted flavor of the raw material can be improved from the middle to the aftertaste. Therefore, it is possible to easily prepare a sauce rich in the flavor of Solanaceae raw materials by simply using a roux.

Claims

1. 1. A method for producing a roux, comprising: A step of heating a first mixture containing an oil or fat, a starchy material, and a solanaceous material at 110°C or higher for 10 minutes or more to prepare a heat-treated mixture; a step of heating a second mixture containing the heat-treated mixture and a flavor ingredient to prepare a molten roux; wherein the proportion of the fat or oil in the heat-treated mixture is 20% by mass or more.

2. 2. The method for producing a roux according to claim 1, wherein the Solanaceae raw material comprises at least one selected from the group consisting of tomato, paprika, and potato.

3. The method for producing a roux according to claim 1 or 2, wherein the raw material of the Solanaceae family is a dried product.

4. The method for producing a roux according to any one of claims 1 to 3, wherein the first mixture further comprises a sugar.

5. The method for producing a roux according to claim 4, wherein the sugar comprises at least one selected from the group consisting of glucose, fructose, maltose, lactose, and sucrose.

6. The method for producing a roux according to any one of claims 1 to 5, wherein the flavor ingredient comprises at least one selected from the group consisting of butter, cheese, and fresh cream.

7. A method for producing a food product, comprising the step of preparing a sauce by heating a mixture containing a roux produced by the method for producing a roux according to any one of claims 1 to 6 and water.

8. The method for producing a food product according to claim 7, further comprising the steps of packaging the sauce in a container and heat sterilizing the sauce in the container.

9. A heat-treated mixture obtained by heating a mixture containing fats and oils, a starchy raw material, and a solanaceous raw material at 110°C or higher for 10 minutes or longer, wherein the solanaceous raw material is a dried product, and the proportion of the fats and oils in the heat-treated mixture is 20% by mass or more.

10. The heat-treated mixture of claim 9 , wherein the solanaceous raw material comprises at least one selected from the group consisting of tomato, pepper, and potato.

11. The heat-treated mixture according to claim 9 or 10, wherein the mixture further comprises a sugar.

12. The heat-treated mixture according to claim 11 , wherein the sugars include at least one selected from the group consisting of glucose, fructose, maltose, lactose, and sucrose.

13. A roux containing a heat-treated mixture obtained by heating a mixture containing fats and oils, a starchy material, and a Solanaceae material at 110°C or higher for 10 minutes or longer, wherein the Solanaceae material is a dried product, and the proportion of the fats and oils in the heat-treated mixture is 20% by mass or more.

14. The roux of claim 13, wherein the mixture further comprises a sugar.

15. The roux of claim 14, wherein the sugar comprises at least one selected from the group consisting of glucose, fructose, maltose, lactose, and sucrose.

16. A food product comprising a sauce containing a heat-treated mixture obtained by heating a mixture containing fats and oils, a starchy material, and a solanaceous material at 110°C or higher for 10 minutes or longer, wherein the solanaceous material is a dried material, and the proportion of fats and oils in the heat-treated mixture is 20% by mass or more.

17. 17. The food product of claim 16, wherein the mixture further comprises sugars.

18. 18. The food product of claim 17, wherein the sugar comprises at least one selected from the group consisting of glucose, fructose, maltose, lactose, and sucrose.

19. The food according to any one of claims 16 to 18, which is in the form of a heat-sterilized, container-packed food.

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