Solid roux and method for producing same

Abstract

[Problem] The purpose of the present invention is to provide a solid roux which has a reduced amount of a saturated fatty acid and uses a polyunsaturated fatty acid instead of the saturated fatty acid. [Solution] This method for producing a solid roux comprises: a step for mixing a spice, a polyunsaturated fatty acid-rich liquid oil, and a liquid oil-solidifying agent which are raw materials; a step for rolling the mixture; a step for conching the rolled mixture; and a step for filling a mold with the conched mixture. This solid roux has a polyunsaturated fatty acid ratio per 100 g of at least 5.0%.

Description

Solid roux and its manufacturing method

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

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

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

[0004] Saturated fatty acids are found in abundance in animal fats such as dairy products and meat, and vegetable oils such as palm oil. Monounsaturated fatty acids, mostly oleic acid, are found in animal fats and vegetable oils such as olive oil. Monounsaturated fatty acids are not essential because they can be consumed through food or synthesized in the body from saturated fatty acids. Therefore, dietary reference intakes do not set recommended intakes (lower or upper limits). n-3 fatty acids include alpha-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Alpha-linolenic acid is primarily sourced from vegetable oils, while EPA and DHA are primarily sourced from seafood. n-3 fatty acids are essential because they cannot be synthesized in the body. n-6 fatty acids include linoleic acid, gamma-linolenic acid, and arachidonic acid. Linoleic acid accounts for 98% of the n-6 fatty acids consumed by Japanese people through food, primarily from vegetable oils such as soybean oil and corn oil. n-6 fatty acids are essential fatty acids because they cannot be synthesized in the body.

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

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

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

[0008] International Publication No. WO2016 / 143530

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

[0010] The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide a solid roux in which the amount of saturated fatty acids is reduced and polyunsaturated fatty acids are used instead of saturated fatty acids.

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

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

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

[0014] According to the present invention, a solid roux can be obtained that has an increased amount of polyunsaturated fatty acids, which are essential nutrients, and a reduced amount of saturated fatty acids, which can suppress excessive intake of saturated fatty acids and contribute to health promotion.

[0015] A preferred embodiment for carrying out the present invention will be described below. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention should not be construed as being narrow.

[0016] <Solid roux> The solid roux of the present invention is obtained by heating and mixing ingredients containing fats and solids, followed by solidification. By heating the roux together with ingredients such as meat and vegetables and water, a dish with a thick soup can be easily prepared. In the present invention, it is preferable that the roux maintains its shape after pouring hot water unless an external force is applied. In this specification, the "solids" refers to the components excluding fats and water from the components constituting the solid roux.

[0017] <Oils and fats> A solid roux is produced by heating and mixing raw materials containing oils and fats and solids. Any known oils and fats can be used to produce a solid roux, as long as they contain the desired amount of saturated fatty acids and unsaturated fatty acids. For example, natural oils, processed oils, vegetable oils, and mixtures thereof can be used.

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

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

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

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

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

[0023] <Wheat Flour> The solid roux of the present invention may contain wheat flour. Generally, at least one type of wheat flour selected from the group consisting of medium-strength flour, strong flour, semi-strong flour, and weak flour can be used. Furthermore, as an ingredient other than wheat flour, a starchy ingredient may be used in place of part of the wheat flour. When fats and oils are contained, blending a starchy ingredient makes it easier for other solid ingredients to disperse in the fats and oils dissolved during the production of the solid roux, and facilitates integration of the fats and oils with the other solid ingredients. Furthermore, the inclusion of a starchy ingredient makes it easier to adjust the flavor and texture of the resulting food.

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

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

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

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

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

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

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

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

[0032] In the present invention, it is preferable to further add rolling and conching treatments to the conventional method. Rolling is a method in which raw materials are passed through narrow rolls whose axes are arranged in parallel. Rolling makes the particle size of the raw materials fine and uniform, improving the texture. It also makes the roux easier to solidify and remove from the mold. In the present invention, it is preferable to perform rolling so that the average particle size of the raw materials after rolling is 10 μm to 150 μm, more preferably 10 μm to 100 μm. There is no particular limit to the number of times rolling is performed. Note that instead of rolling, pressing treatment using a press or crusher, or shearing treatment using a cutter mixer, may be performed. In the present invention, it is preferable to perform rolling after mixing the raw materials.

[0033] Conching is a processing method in which the material is kneaded for a long period of time with strong force using a mixer. Conching results in an even smoother texture. Furthermore, the fats and oils and solids in the conched material are well mixed, resulting in a very smooth state, which makes the material excellent in filling suitability and also makes it easier to remove from the mold. The conditions for the conching are preferably to stir for about 30 minutes to 4 hours while allowing the product temperature to reach 70 to 90°C. Alternatively, it is preferable to carry out the conching process until the material after the conching process has a fluidity sufficient to be filled into a depositor. In the present invention, it is preferable to carry out the conching process after the roll process.

[0034] Next, the present invention will be described in detail with reference to examples, etc. However, the examples are merely illustrative and do not limit the scope of the present invention in any way.

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

[0036] (Test Example 2) The powder materials used were 4 wt% roasted wheat flour, 30 wt% collagen peptide, 12 wt% nutrients such as vitamins, 8 wt% curry spice, 25 wt% seasoning such as sugar, 20 wt% rapeseed oil, and 2 wt% liquid oil solidifier. The same as Test Example 1. At this time, the proportion of saturated fatty acids was 3.1%, and the proportion of unsaturated fatty acids was 17.1% (including 11.6% monounsaturated fatty acids and 5.5% polyunsaturated fatty acids).

[0037] (Test Example 3) The powder materials used were 4 wt% roasted wheat flour, 29 wt% collagen peptide, 11 wt% nutrients such as vitamins, 8 wt% curry spice, 25 wt% seasoning such as sugar, 22 wt% rapeseed oil, and 2 wt% liquid oil solidifier. The same as Test Example 1. At this time, the proportion of saturated fatty acids was 3.4%, and the proportion of unsaturated fatty acids was 17.3% (including 11.3% monounsaturated fatty acids and 6.0% polyunsaturated fatty acids).

[0038] (Test Example 4) As powder materials, 2 wt% roasted wheat flour, 19 wt% collagen peptide, 8 wt% nutrients such as vitamins, 5 wt% curry spice, 16 wt% seasoning such as sugar, and as oils, 25 wt% flaxseed oil, 5 wt% grape oil, 15 wt% rice bran oil, and 4 wt% liquid oil solidifier were used. Except for this, the same as Test Example 1. At this time, the proportion of saturated fatty acids was 10.0%, and the proportion of unsaturated fatty acids was 28.5% (including 7.7% monounsaturated fatty acids and 20.8% polyunsaturated fatty acids).

[0039] Test Example 5 Test Example 5 was the same as Test Example 1, except that the roll treatment was not carried out.

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

[0041] Test Example 7 was the same as Test Example 1, except that no liquid oil solidifying agent was added. In this case, the percentage of saturated fatty acids was 4.2%, and the percentage of unsaturated fatty acids was 28.5% (monounsaturated fatty acids 7.7%, polyunsaturated fatty acids 20.8%).

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

[0043] <Evaluation of filling suitability> Criteria (△ and × are not suitable for manufacturing) 〇: Can be filled without problems △: Poor fluidity, takes time to fill ×: No fluidity, cannot be filled

[0044] <Evaluation of ease of release> Criteria for evaluation (3 or below is not suitable for manufacturing) 5: Can be removed from the mold without any solid roux remaining in the mold 4: May have a slight film of the roux surface remaining in the mold, but can be removed from the mold 3: Can be removed from the mold, but some roux remains in the mold 2: Can be removed from the mold, but most of the roux remains in the mold 1: The roux does not come off the mold and cannot be removed at all

[0045] <Hardness of solid roux> Evaluation criteria (△ and × are not suitable in terms of physical properties) ○: The shape of the roux does not change even when subjected to vibration or impact △: The shape of the roux changes when subjected to a strong impact ×: The shape of the roux cannot be maintained

[0046] <Overall evaluation> 〇: Usable as a product ×: Cannot be used as a product

[0047]

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

[0049] Next, comparing Test Example 2 and Test Example 3, it can be seen that Test Example 2 has a lower total amount of fat and oil than Test Example 3. In particular, it can be seen that the amount of saturated fatty acids, which tend to solidify, is lower. This suggests that in the production of a solid roux using unsaturated fatty acids, it is preferable that the saturated fatty acids be contained in an amount of more than 3.1%.

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

[0051] Next, Test Examples 1, 5, 6, and 7 are compared. Test Examples 5, 6, and 7 are test examples in which rolling, conching, or a liquid oil solidifying agent was not used in the production method. As is clear from the results of Test Examples 5, 6, and 7, the solid roux that did not use any of these treatments or materials did not meet the manufacturing suitability and was not suitable for use as a product. Looking at each test individually, it can be seen that when rolling was not performed, all evaluation items received the lowest rating in this test. This is thought to be because variations in the particle size of the ingredients prevent the ingredients from being mixed uniformly. As a result of the ingredients not being mixed uniformly, fluidity deteriorates, resulting in variations in density in the final solid roux product. This variation in density is thought to cause the product to become brittle and lose its shape. This demonstrates that rolling is an essential process in the production of solid roux using unsaturated fatty acids.

[0052] Next, let's look at the case where conching was not performed. Because the raw materials were mixed uniformly by the roll process, the filling suitability and the hardness of the solid roux were improved compared to Test Example 5. However, it was still not suitable for manufacturing and was not suitable for use as a product. Furthermore, although the raw materials were mixed by the roll process, they were in a powdery state, making them brittle and difficult to remove from the mold. This shows that conching is an essential processing step for changing the raw material mixture from a powdery state to a smooth liquid state.

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

[0054] <Application to Foods for Cooking with Hot Water> Next, the usability of the solid roux according to this example as a product was examined using an instant food for cooking with hot water using puffed dried rice. Specifically, one solid roux as described in Test Example 1, 72 g of puffed dried rice made from a predetermined amount of short-grain rice, and 8 g of a predetermined amount of dried ingredients were placed in a container. The inner diameter of the container's opening was 100 mm, the inner diameter of the bottom was 75 mm, and the height from the bottom of the container to the opening was 95 mm. The average major axis of the puffed dried rice was 7-8 mm, and the degree of swelling was 0.47 g / mL. 200 mL of hot water at 95°C was added to the instant food, and after allowing to stand for 5 minutes, the mixture was stirred with a spoon at a speed of 90 revolutions per minute for 30 seconds. After stirring, the contents were placed on a palette and visually inspected for residual solid roux. The flavor was also compared with commercially available curry rice (manufactured by Nissin Food Products Co., Ltd.).

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

Claims

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

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

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

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

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