JP2020000177A - Roux - Google Patents

Abstract

To provide roux capable of reducing a time related to cooking, achieving efficiency of work of cooking, suppressing loss due to overcook, and maintaining a preferable roast flavor after eating a surface thereof, and provide roux considering harmonization of localized roast flavor and other flavor.SOLUTION: Roux 1 according to the present invention comprises roast flavor pieces 10. In the invention, the roast flavor pieces 10 comprise a burned body 11 and fat 12 coating the burned body 11. In the roux 1, the burned body 11 is bread crumb, for example, the fat 12 is extreme hardened oil, for example. In addition, a melting point of the extreme hardened oil is higher than that of fat used as a raw material of roux.SELECTED DRAWING: Figure 1

Description

  The present invention relates to luu.

  BACKGROUND ART Foods obtained by mixing foods including cheese and various sauces (for example, white sauces), such as gratin and doria, and baking a part of the surface thereof have been conventionally provided. Such foods have a change in taste, such as a crisp texture and a smooth sauce texture, in addition to the fragrance and unique bitterness (hereinafter, referred to as “roasted flavor”) due to the above-described baked portion on the surface. Therefore, it has gained popularity.

  The technology related to such a food and a method for producing the same is disclosed in Patent Document 1 below. The technique disclosed in Patent Literature 1 is a technique of mixing cheese, reducing sugar, and / or a coloring agent, and placing the mixture together with ingredients on a top of a sauce placed in a container, and gratins, and a method for producing the same. About.

  According to the technique of Patent Document 1, although the baking time is short, a plurality of baking colors are formed on the entire upper surface of the gratins, and the good-looking gratins in which the burning streaks are spread in a patchy manner are obtained. Can be provided. Further, a method for producing such gratins can be provided.

JP 2013-59315 A

  However, when the food is to be grilled, as in the case of the above-mentioned gratins, generally, the entire surface must be uniformly baked. That is, in order to uniformly bake the surface, the food must be heated for a corresponding time. Accordingly, the cooking time increases, and the heating appliance must be operated for a long time as the cooking time increases.

  In addition, since the surface is baked at the end of cooking, if the food is over-baked, the desired flavor and texture cannot be obtained, and the cooking up to that point may be wasted. Furthermore, even if cooking can be performed with a proper degree of baking, only the surface is baked, and after the surface is eaten, the roasted flavor is greatly reduced.

  Gratins disclosed in Patent Literature 1 also have the above-described problem because the entire surface is heated at the end of cooking, similarly to general gratins. However, no matter for solving those problems is disclosed or suggested in Patent Document 1.

  As a means of imparting a roasted flavor to the food by another method without using a means for baking the food surface, a method of adding a predetermined flavor, a roasted raw material powder, etc. to the food (eg, roux) and mixing the food may be considered. Can be However, in this case, the roasted flavor is uniformly imparted to the whole food, so that it is difficult to locally change the taste because the localized roasted flavor and its texture are localized.

  In view of the above problems, the present invention can improve the efficiency of time and work related to heating and cooking, do not cause loss due to overbaking, and maintain a good roasted flavor even after eating the surface. The purpose is to provide Lou. Another object of the present invention is to provide a roux in which local roasted flavor and its texture are considered in harmony with other flavors.

To solve the above problems,
Lou according to the present invention,
It is characterized by including a roasted flavor piece containing a fired body and an oil or fat covering the fired body.

Further, the roux according to the present invention,
Preferably, the roasted flavor pieces are dispersed in the roux.

Furthermore, the roux according to the present invention is:
It is preferable that the melting point of the fat or oil exceeds the melting point of the roux.

Furthermore, the roux according to the present invention is:
The volume of the roasted flavor piece is preferably 1000 mm ³ from 2 mm ^3.

Furthermore, the roux according to the present invention is:
It is preferable that the content of the fired body is 1% by weight to 30% by weight with respect to the total amount of the roux.

Furthermore, the roux according to the present invention is:
It is preferable that the fired body is at least one selected from the group consisting of bread crumbs, croutons, crackers, rusks, ash, fu, dried vegetables, and puffed cereals.

Furthermore, the roux according to the present invention is:
The melting point of the fat is preferably 55 ° C. or higher.

Furthermore, the roux according to the present invention is:
Preferably, the fat is an extremely hardened fat.

  The roux according to the present invention comprises a fired body and a roasted flavor piece containing fats and oils covering the fired body. Therefore, unlike the conventional foods (for example, gratins), it is not necessary to uniformly bake the food surface, so that the cooking time can be reduced and the efficiency of the cooking operation can be increased. Further, according to the present invention, roasted flavor pieces may be included in the roux at an arbitrary timing. Therefore, since there is no need to perform the baking step at the end of cooking, loss due to overbaking does not occur.

  Further, since the roasted flavor pieces do not necessarily need to be unevenly distributed on the surface of the roux, a good roasted flavor can be continuously provided even after the surface is eaten. Furthermore, since the present invention contains a solid roasted flavor piece, the roasted flavor source is localized at any location (one location or multiple locations) in the roux. It becomes possible. Therefore, the present invention can prevent such a situation that a strong roasted flavor is uniformly distributed over the entire roast and other flavors are sacrificed. As a result, it is possible to provide a roux in which the localized roasted flavor is appropriately harmonized with other flavors.

FIG. 4 is a conceptual diagram showing a state of a (vertical) cross section of the luu according to the present invention.

[Lou]
A roux according to an embodiment of the present invention will be described in detail. First, with reference to FIG. 1, a configuration of a roux 1 according to the present embodiment will be described. Here, FIG. 1 is a conceptual diagram showing a state of a (vertical) cross section of the roux 1. The roux 1 according to the present embodiment includes a roasted flavor piece 10. In addition, although the ruw 1 shown in FIG. 1 is a solid ruw cooled and solidified in a product container, the form of the ruw is not limited to this. For example, various forms such as pastelw, flakedwort, and powderwort are conceivable.

  The roasted flavor piece 10 in the present embodiment is a flake-shaped solid piece that acts as a roasted flavor source in the roast 1. The roasted flavor piece 10 having a triangular, quadrangular, pentagonal or the like shape in a front view is included in the roux 1 of FIG. 1, but the shape of the roasted flavor piece 10 is not limited to this. Other shapes (for example, front view) of the roasted flavor piece 10 include a perfect circle, an ellipse, a rectangle, a rhombus, and a star. Also, the three-dimensional shape of the roasted flavor piece 10 is not limited to a flat flake shape, and may be a sphere, a cube, a rectangular parallelepiped, various columns, various cones, or other polyhedrons.

  In FIG. 1, a plurality of roasted flavor pieces 10 are included in the roux 1. Further, the roasted flavor pieces 10 contained therein are dispersed in the roux 1. By dispersing the roasted flavor pieces 10 in the ruw 1 in this manner, a suitable roasted flavor can be produced from an appropriate location without biasing the baking location on the surface of the roux. However, for example, from the viewpoint of adjusting the degree of the roasted flavor given to the ruw 1, the number of the roasted flavor pieces 10 contained in the ruw 1, the state of dispersion, and the like can be appropriately changed.

The volume of each roasted flavor piece 10 is not particularly limited, but may be 2 mm ³ to 1000 mm ³ . When the volume of each roasted flavor piece 10 is less than 2 mm ³ , the roasted flavor pieces 10 are too small and are uniformly dispersed in the roux, so that the change in localized flavor is diminished. Excessive cost is also required to grind each roasted flavor piece to its size. On the other hand, when the volume of each roasted flavor piece 10 exceeds 1000 mm ³ , the roasted flavor piece 10 may be too large and dispersal in the ruw 1 may be hindered. As a result, in the roux 1, there are places where the roast flavor is too strong and places where the roast flavor is too weak, which hinders the provision of a good flavor.

The volume of each roasted flavor piece 10, more preferably from 5 mm ³ is 300 mm ^3, and further preferably 200 mm ³ from 50 mm ^3. By setting the volume of the roasted flavor piece 10 in the above range, the roasted flavor piece 10 can be dispersed in the roux 1 and an appropriate roasted flavor can be provided.

  By using such a roasted flavor piece 10, a roasted flavor can be localized at a location near the roasted flavor piece 10. This can prevent a situation in which a strong roasted flavor spreads over the entire roux 1 and other flavors are sacrificed. That is, the roast 1 according to the present embodiment can provide a desired flavor as a whole of the roux, with the localized roasted flavor being appropriately harmonized with other flavors.

  As shown in FIG. 1, the roasted flavor piece 10 includes a fired body 11 and an oil 12 covering the fired body 11. The fired body 11 in the present embodiment is a solid piece that has been roasted in advance by firing or the like. The type of the fired body 11 is not particularly limited, and examples thereof include bread crumbs, croutons, crackers, rusks, ash, fu, dried vegetables, and puffed cereals. One of these may be used, or a plurality of them may be used in combination.

  As described above, since the fired body 11 is covered with the fat 12, for example, the form as the fired body 11 includes an aggregate of bread crumbs, a crushed crouton (cracker, rusk, hail, fu, dried vegetables, Similarly, pulverized grains correspond to expanded grains. However, it is not limited to this. The fired body 11 according to the present embodiment is an aggregate of bread crumbs.

  The content of the fired body 11 is not particularly limited, but may be, for example, from 1% by weight to 30% by weight based on the total amount of the ruw 1. If the content of the fired body 11 is less than 1% by weight, the roast 1 may hardly have a roasted flavor, which is not preferable. On the other hand, when the content of the fired body 11 exceeds 30% by weight, there is a possibility that an excessively roasted flavor may be given to the roast 1 and the provision of a good flavor may be hindered, which is not preferable. .

  Further, the content of the fired body 11 is more preferably from 1% by weight to 20% by weight, still more preferably from 1% by weight to 10% by weight, based on the total amount of the roux 1. By setting the content of the fired body 11 in the above range, it is possible to provide a roux in which the localized roasted flavor is appropriately harmonized with other flavors.

  Means for firing the fired body 11 is arbitrary, and examples of the fired means of the fired body 11 include heating means such as an oven and an oven toaster. The firing conditions such as the firing temperature and the firing time can be adjusted as appropriate as long as an appropriate roast flavor can be imparted.

  Next, the fat 12 according to the present embodiment coats the fired body 11 as shown in FIG. Although the kind of the fat 12 is not particularly limited, for example, it is possible to use a fat having a melting point higher than that of a fat and oil described below (hereinafter, referred to as “raw fat and oil”) used as a raw material of the roux 1. preferable.

  By adopting such an aspect, when mixing and heating roasted flavor piece 10 to roux 1, roux 1 can be heated in a temperature zone in which only roux raw material fats and oils 12 are not melted. Therefore, in performing the mixing and heating step, the roasted flavor pieces 10 can be dispersed in the ruw 1 while maintaining the shape of the solid pieces before heating. Therefore, in the roast 1 cooled and solidified after the mixing and heating step, the roast flavor source (the roast flavor piece 10) is contained in a localized state. As a result, it is possible to provide a roux having a good flavor without sacrificing other flavors while ensuring a corresponding roasted flavor.

  Further, by using the fat 12 having such properties, it is possible to avoid direct contact between the fired body 11 and other components of the roux 1. For this reason, it is possible to prevent a situation in which the properties of the fired body 11 change due to the action of the other components of the roast 1 and affect the roasted flavor.

  Generally, fats and oils having a melting point of around 50 ° C. are used as raw material fats and oils. The melting point of the fat 12 covering the fired body 11 is not particularly limited, but is preferably 55 ° C. or more from the above circumstances. Further, the melting point of the fat 12 is more preferably 60 ° C. or higher.

  The type of the fat 12 is not particularly limited, but is preferably an extremely hardened fat having a relatively high melting point among fats and oils. Here, as the extremely hardened fat used, for example, Camellia extremely hardened fat, high oleic sunflower extremely hardened fat, grape seed extremely hardened fat, rapeseed extremely hardened fat, Hyersin rapeseed extremely hardened fat, macadamia nut extremely hardened fat, palm Extremely hardened fats, extremely hardened soybeans, extremely hardened beef tallow, extremely hardened lard, extremely hardened fish oil, and the like are exemplified. One of these may be used, or a plurality of them may be used in combination. The fat 12 according to the present embodiment is a rapeseed extremely hardened fat.

  Means for coating the fired body 11 with the fat 12 is not particularly limited. As an example, there is a means of spraying a fat or oil 12 in a state of being liquefied by being heated to a melting point or higher, to the fired body 11 conveyed by a conveyor such as a belt conveyor. Thereby, the fats and oils 12 are gathered around the fired body 11. The fats and oils 12 are radiated with the passage of time, and solidify at a stage where the temperature of the oils 12 becomes lower than its freezing point.

  The roux 1 according to the present embodiment preferably contains a starch raw material such as wheat flour and a ruw raw material fat and oil in addition to the roasted flavor piece 10 including the fired body 11 and the fat and oil 12.

  The type of the starch raw material such as wheat flour to be contained is not particularly limited, but various types of starch such as wheat flour, corn flour, rice flour and other starches, potato starch, corn starch, tapioca starch, wheat starch and the like. Are exemplified. Further, processed starches obtained by processing various starches enzymatically, physically, and chemically may be used. One of these may be used, or a plurality of them may be used in combination. The content of a starch raw material such as wheat flour is not particularly limited, but may be, for example, 20% by weight to 40% by weight based on the total amount of ruw.

  The raw material fats and oils contained are not particularly limited, but vegetable fats and oils such as palm, palm, soybean, corn, rapeseed, sunflower, cottonseed, cocoa (cocoa butter), shea, rice, tallow, and lard And animal fats such as sheep fat, milk fat and fish fat. In addition, edible refined processed fats and oils that have been subjected to various types of processing may be used. One of these may be used, or a plurality of them may be used in combination. The content of fats and oils (the content excluding the fats and oils 12) is not particularly limited, but may be, for example, 10% by weight to 50% by weight based on the total amount of ruw.

  Furthermore, the roux 1 according to the present embodiment contains other ingredients such as various ingredients (vegetables, meat, etc.), various seasonings (salts, sugar, amino acids, etc.), milk raw materials, various spices, various dashi components, and the like. Is preferred. The other components to be contained can be appropriately selected according to the type of ruw.

  As above, the configuration of the roux 1 according to the present embodiment has been described in detail. Here, the ruw 1 is heated to a temperature equal to or higher than the melting point of the fat 12 by the final cooking immediately before eating. At this stage, the fat 12 is melted, so that the fired body 11 is not covered with the fat 12. At this time, the fired body 11 maintains a solid state even by cooking and heating. Thereby, the roux 1 according to the present embodiment can localize the roasted flavor source until the stage where it is provided to the consuming person, and can provide a better flavor and a crisp texture. .

[Rou's manufacturing method]
Next, a method for manufacturing the roux 1 according to the present embodiment will be described. First, a starch raw material such as flour, a raw material fat and oil, and other components (ingredients, seasonings, milk raw materials, spices, soup stock components, etc.) are added to a kettle and heated and stirred to form a mixture.

  After that, the heating is terminated, the mixture is cooled to a temperature at which the fats and oils 12 of the roasted flavor piece 10 are not melted (for example, a temperature of about 50 ° C.), the roasted flavor piece 10 is added, stirred and mixed, filled into a product container, and cooled. The roast 1 in which the roasted flavor pieces 10 are solidified and locally dispersed is produced.

  The method for producing the roux is not particularly limited, but the roast is prepared by adding the roasted flavor piece 10 without adding the roasted flavor piece 10 and then mixing the roasted flavor piece 10 after the pulverization. Various production methods are conceivable, such as powder roux comprising a mixture of body raw materials and roasted flavor pieces 10.

  As described above, according to the present embodiment, it is not necessary to uniformly bake the food surface for a long time unlike conventional foods (eg, gratins). For this reason, the time and work related to heating and cooking can be made more efficient, and food loss due to overbaking does not occur.

  As described above, the lue according to the present invention and the manufacturing method thereof have been described in detail. However, the above description is for facilitating the understanding of the present invention, and is not intended to limit the present invention. The present invention may include those which can be changed and improved without departing from the gist thereof. The invention also includes equivalents thereof.

  The ruw according to the present invention is used, for example, as a rut for gratin, a lure for doria, a curry roux, a stew roux, a coconut radish and the like. The use of the roux according to the present invention is not particularly limited.

Claims (8)

Including a roasted flavor piece including a fired body and an oil or fat covering the fired body,
Ruu. The roasted flavor pieces are dispersed in the roux,
A roux according to claim 1. The melting point of the fat or oil exceeds the melting point of the roux,
The roux according to claim 1 or 2. The volume of the roasted flavor piece is 2 mm ³ to 1000 mm ³ ;
A roux according to any one of claims 1 to 3. The content of the fired body is from 1% by weight to 30% by weight based on the total amount of the roux.
A roux according to any one of claims 1 to 4. The fired body is at least one selected from the group consisting of bread crumbs, croutons, crackers, rusk, hail, fu, dried vegetables and puffed cereals,
A roux according to any one of claims 1 to 5. The melting point of the fat or oil is 55 ° C. or more;
A roux according to any one of claims 1 to 6. The fat or oil is an extremely hardened fat or oil,
A roux according to any one of claims 1 to 7.

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