JP6545951B2 - Boiled roux, food and flavor enhancing method - Google Patents

Description

  The present invention relates to boiling roux, food and flavor enhancement methods.

  Foods such as curry, hayashi and stew are prepared by combining edible fats and oils with flour, starch or the like to make boiled roux and further adding seasonings, spices and the like.

  Patent Document 1 provides cocoa butter for use in the reduction of cholesterol by using cocoa butter instead of animal fats and oils such as beef tallow and pork fat. The food used was heavy in taste, and the flavor and taste were not sufficient.

Japanese Patent Application Publication No. 2011-244810

  An object of the present invention is to provide boiling roux and food having an enhanced flavor.

  Another object of the present invention is to provide a method for enhancing the flavor of foods including boiling roux.

  The present invention provides the following boiling roux, food and flavor enhancing method.

Item 1. A boiling roux comprising an edible fat and oil, flour and a cocoa bean-derived ingredient, wherein the cocoa bean-derived ingredient comprises cocoa mass and / or cocoa powder.
Item 2. Item 3. The boiled roux according to Item 1, further comprising cocoa butter.
Item 3. Item 2. The boiled roux according to item 1, wherein the cocoa bean-derived component comprises cocoa mass.
Item 4. Item 2. The boiled roux according to item 1, wherein the cocoa bean-derived ingredient comprises cocoa powder and cocoa butter.
Item 5. A food comprising boiled roux according to any one of Items 1 to 4.
Item 6. Roux products selected from the group consisting of Carreel, Hayashiruu, Cream Steworw, Chowdallou, Beef Stewruw, Pasta Roux and Bouillabaisse Roux; 6. The food according to item 5, which is any one selected from the group.
Item 7. A method for enhancing the flavor of a food product containing boiled roux, which comprises mixing a cocoa bean-derived component with boiled roux, said cocoa bean-derived component comprising cocoa mass and / or cocoa powder.
Item 8. Item 8. The method for enhancing flavor according to item 7, wherein the flavor is umami strength, umami persistence and / or depth of taste.

  By blending the cocoa bean-derived component containing cocoa mass and / or cocoa powder with boiling roux, flavor such as strength and persistence of umami taste of food including boiling roux can be enhanced.

  In the present specification, boiled roux can be obtained by mixing and heating ingredients such as edible fat and oil, wheat flour and cocoa bean-derived components, and then cooling. The temperature at the time of mixing and heating is, for example, 100 to 140 ° C., preferably 100 to 130 ° C. The boiled roux may further contain a starch-based material.

  Boiling roux is sometimes referred to in the art as white roux, white roux, brown roux and the like, all of which are included.

  As edible fats and oils, any vegetable fats and oils and animal fats and oils and hardened oils obtained using these as raw materials can be used. Vegetable fats and oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, palm oil, rice oil and the like, and animal fats and oils include beef tallow, ghee, butter, butter oil, Pig fat and the like can be mentioned, and these edible fats and oils can be used alone or in combination.

  As wheat flour, any of strong flour, medium-strength flour and weak flour may be used, but weak flour is preferable.

  The starch-based raw material is not particularly limited, and examples thereof include potato starch, tapioca starch, sweet potato starch, scrap starch, corn starch, wheat starch, rice starch, modified starch (such as crosslinked starch, esterified starch, etherified starch, soluble starch, Bleached starch), rye flour, buckwheat flour, rice flour, corn flour, corn flour, kaki flour, wheat flour, bald flour and the like. The starch-based raw material can be used singly or in combination of two or more.

  The proportion of the edible fat and oil to the boiling roux is preferably 40 to 60% by mass, more preferably 45 to 55%. The proportion of wheat flour in boiling roux is preferably 25 to 45% by mass, more preferably 30 to 40%. The ratio of the total amount of the cocoa bean-derived component to the boiling roux is preferably about 0.3 to 8% by mass, and more preferably 0.4 to 6% by mass. When the starch-based raw material is mixed with boiled roux, the ratio of the starch-based raw material is preferably 12% or less, more preferably 4 to 12%, still more preferably 6 to 10% by mass. Garlic, onion powder, etc. may be added to the boiling roux.

  The food containing boiling roux according to the present invention is the food containing the cocoa bean-derived ingredient as the essential ingredient, including cocoa mass and / or cocoa powder. It is important to include cocoa mass and / or cocoa powder, and even with cocoa bean-derived ingredients cocoa butter has a significant loss of flavor.

  Foods containing boiled roux include roux products put in containers, sauces, retort foods, etc. Specifically, carrel roux, hayashi roux, cream stew roux, chow dall roe, beef stew roux, pasta roux and bouilla base roux Examples include various products including roux products such as retort curry, retort foods such as retort palm, bouillabaisse, and pasta sauce.

  The shape of roux is optional and not particularly limited, and examples thereof include block-like, flake-like, granular and paste-like.

  The cocoa bean-derived component may be boiled and added to food by using cocoa mass, a combination of cocoa mass and cocoa powder, a combination of cocoa mass and cocoa butter, a combination of cocoa mass and cocoa powder and cocoa butter, cocoa powder and cocoa butter The combination of As a cocoa bean origin component, a cacao mass is more preferable. In a preferred embodiment, cacao mass may be either deep roasted cacao mass or light roasted cacao mass, but deep roasted cacao mass is particularly preferred.

  Commercially available cocoa powder often contains about 10 to 12% by mass of cocoa butter, and the least amount of cocoa butter is about 8% by mass and the largest amount is about 24% by mass. It is also possible to use defatted cocoa powder.

  The content of cocoa butter in the cocoa bean-derived component is about 10 to 95% by mass, preferably about 20 to 85%, more preferably about 30 to 75%, particularly preferably about 40 to 65%.

  The effect is enhanced by heating the cocoa bean-derived component after addition. Ingredients that are derived from cocoa beans are added at the time of production of boiled roux and heated to edible fats and oils, flour etc. Components not included in each raw material, such as at least one of isobutyraldehyde, allyl alcohol, 2-ethoxyethanol and dimethyl trisulfide Generate Boiled roux containing at least one of these four components, foods containing boiled roux are preferable because they can enhance the flavor.

  The cocoa bean-derived component is preferably obtained from roasted cocoa beans. The roasting temperature is about 110 ° C to 150 ° C, the deep roasting type is 130 ° C to 150 ° C, and the shallow roasting type is 110 ° C to 130 ° C. The deep-roasted type is preferable because it has a strong roasting feeling and a savory flavor.

  Containers of Roux products include boiled roux, dairy products, meats, fish, seafood, vegetables, fruits, etc. as raw materials, extracts, seasoning raw materials such as bouillon, spices, curry powder, salt, sugars (especially sugar), onion What is suitably selected from powder raw materials, such as a powder and a seasoning (amino acid etc.) etc. is added, and it cools to about 50-70 degreeC, can be filled with a container, and can further obtain cooling. The amount of the cocoa bean-derived component with respect to the total amount of roux contained in a container is 0.3 to 8% by mass, preferably 0.4 to 6% by mass, of the boiled roux according to the present invention.

  Retort foods, foods such as sauces can be obtained by appropriately mixing and heating roux with meats, fish, shellfish, seeds, seaweed, vegetables, water and the like. The blending amount of the cocoa bean-derived component with respect to the total amount of retort foods and sauces in the food of the present invention is about 0.02 to 5% by mass, preferably about 0.05 to 4%.

  When the blending amount of the cocoa bean-derived component is too small, the effect of the present invention becomes insufficient, and when the blending amount is too large, the umami taste is too strong and the balance of the whole taste is broken.

  Examples of fruits include apple, coconut, mango, raisin, banana, papaya, pineapple and the like.

  As the spice, any spice used in the art can be used, and one or more kinds can be used in combination. Curry powder as a complex spice can be obtained by combining a plurality of spice. Spices are generally divided into flavoring spices, pungent spices and fragrant spices. The flavoring spice is a spice having a flavor, which is weak in taste and is mainly used for flavoring. Examples of flavoring spices include onion, shallot, garlic, coriander, cardamom, cumin, fennel, clove, cinnamon, nutmeg, mace, allspice, fenugreek, star anise, garlic, licaric, anise, dill, caraway, laurel , Sevoli, oregano, rosemary, sage, marjoram, thyme, buckwheat, basil and mandarin and the like. The pungent spice is a spice having a pungent taste and is a spice mainly used for the pungling. Examples of pungent spice include black pepper, white pepper, red pepper, ginger and mustard. The spice spice is a spice containing a large amount of pigment and is a spice which is weak in taste, has a flavor, and is strong in coloring power. Examples of the fragrant spices include turmeric, paprika and saffron. One or more spices can be selected and used to adjust the flavor of the target roux.

  Examples of sugars include, but are not limited to, sugar, isomerized sugar, glucose, maltose, fructose, lactose, trehalose, maltitol, palatinit, honey, phosphorylated oligosaccharide, brown sugar, molasses, starch syrup, dextrin, polydextrose, etc. These may be used alone or in combination of two or more.

  The dairy product is not particularly limited, but, for example, raw milk, milk, special milk, partially skimmed milk, skimmed milk, processed milk, cream, cheese, concentrated whey, concentrated milk, skimmed concentrated milk, sugar-free condensed milk, sugar-free skimmed milk Sugar-packed milk, sugar-reduced skimmed milk, whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sugar-sweetened milk powder, prepared milk powder, fermented milk, etc., one or more of these Can be used in combination.

  Examples of seasonings include, but are not limited to, L-glutamate sodium, sodium chloride, soy sauce, worcester sauce, nucleic acids (inosinic acid, guanylic acid etc.), vinegar and tomato ketchup, and one or more of these may be used in combination Can be used.

  Meats include beef, pork, lamb, chicken and minced meat.

  Seafood includes bonito, sardines, salmon, cod, yellowtail, mackerel, thailand, horse mackerel, mackerel, octopus, shrimp, crab, mussels, clams, clams, clams, scallops and oysters.

  Seeds include almonds, peanuts, cashews, tamarind, hazelnuts and soy.

  Seaweeds include nori and kelp.

  Vegetables include onions, potatoes, carrots, tomatoes, celery, Chinese cabbage, shiitake mushrooms, shimeji mushrooms and mushrooms.

  EXAMPLES Hereinafter, the present invention will be described in more detail according to Examples, but it goes without saying that the present invention is not limited to these Examples.

Examples 1 to 3 and Comparative Examples 1 to 2
(1) Production of boiled roux In the blending amounts shown in Table 1, wheat flour, edible fat and oil, corn starch, garlic, onion powder as a boiling roux ingredient, and deep roasted cacao mass (Example 1), shallow roasted cacao mass (Example 2), Cocoa powder (Example 3), cocoa butter (Comparative Example 1) and cocoa bean component-free (Comparative Example 2) were mixed and heated to 130 ° C. to obtain boiled roux.

(2) Production of Carrelew The boiled roux obtained above is cooled to 70 ° C., and curry powder, sugar, salt, animal meat paste, vegetable / fruit paste, seasoning (amino acid etc.), other powder raw materials as caloral ingredients. The mixture was further mixed, filled into a container, and further cooled to obtain a container-incorporated roux.

(3) Evaluation Curry sauce containing boiling roast was dissolved in a suitable amount of water while heating to prepare curry sauce, and a panel of five persons evaluated the drink. Furthermore, the analysis of the volatile component was performed by the HP-SPME-GC / MS method about the cacao mass additive-free boiling roux, and each curry sauce of Examples 1-3 and Comparative Example 2. The results of the drink evaluation are shown in Table 2, and the analysis results of volatile components are shown in Table 3.

Evaluation standard 5: Umami taste strength, richness and sustainability are very excellent 4: Umami taste strength, richness and sustainability is excellent 3: Umami taste strength, richness and persistence is somewhat excellent 2: The same as conventional products that do not contain cocoa bean-derived components 1: inferior to conventional products that do not contain cocoa bean-derived components

Isobutyraldehyde, allyl alcohol, 2-ethoxyethanol, and dimethyl trisulfide shown in Table 3 are components which are not contained in boiled roux or cacao mass, and the formation of these components results in the formation of curry, persistence. And umami were suggested to be enhanced.

Claims (8)

Edible oils and fats, a boiling roux containing wheat flour and cocoa beans derived components, the cocoa beans derived component seen contains cocoa mass and / or cocoa powder, said boiling roux is white roux, white roux or brown roux, boiled roux . The boiling ruu according to claim 1, further comprising cocoa butter. The boiled roux according to claim 1, wherein the cocoa bean-derived component comprises cocoa mass. The boiled roux according to claim 1, wherein the cocoa bean-derived component comprises cocoa powder and cocoa butter. A food comprising boiled roux according to any one of claims 1 to 4. Roux products selected from the group consisting of Carreel, Hayashiruu, Cream Steworw, Chowdallou, Beef Stewruw, Pasta Roux and Bouillabaisse Roux, Retort Curry, Retort Foods including Retort Hayashi, or various sources including Bouillabaisse, pasta sauce The food according to claim 5, which is any one selected from the group. A method for enhancing the flavor of a food product containing boiled roux, which comprises mixing a cocoa bean-derived component with boiled roux, said cocoa bean-derived component comprising cocoa mass and / or cocoa powder. The flavor enhancing method according to claim 7, wherein the flavor is umami strength, umami persistence and / or depth of taste.