JP7501997B2 - Roux and sauces - Google Patents

Description

The present invention relates to a roux and a sauce, and in particular to a roux that can be used to prepare a sauce that contains cheese and has a thick consistency that clings to other ingredients, and to a sauce prepared from the roux.

Roux is used as a cooking ingredient for making sauces such as curry, stew, and hayashi rice sauce, and various studies have been conducted on the flavor and characteristics of roux and sauces. For example, Patent Document 1 describes that by blending sake lees together with dairy ingredients in a food composition such as a roux for preparing cream stew, clam chowder, etc., it is possible to improve the milky texture of processed foods prepared using this and their compatibility with white rice.

JP 2018-191519 A

Sauces for stews and other dishes are eaten separately from bread, and are not eaten by mixing them with bread like cheese fondue. Therefore, in order to create new demand for sauces for stews and other dishes, attempts were made to prepare sauces with a thickness that would cling to other ingredients such as bread, but it was not possible to achieve a thick (heavy) consistency like cheese fondue by simply increasing the amount of flour added to the roux. Therefore, the object of the present invention is to provide a roux that can be used to prepare a thick sauce that clings to other ingredients.

Means for Solving the Problems The present inventors conducted intensive research to solve the above problems and discovered that by incorporating a processed starch with a low gelatinization onset temperature and high swelling property into a roux, it is possible to prepare a thick, viscous sauce that clings to other ingredients, thereby completing the present invention.
That is, the present invention provides the following roux and sauce.
[1] A roux containing cheese and a processed starch having a gelatinization onset temperature of 70°C or lower.
[2] The roux according to [1] above, wherein the modified starch is at least one selected from the group consisting of starch acetate, oxidized starch, acetylated adipate cross-linked starch, acetylated oxidized starch, and acetylated phosphate cross-linked starch.
[3] The roux according to [1] or [2], wherein the content of the processed starch is 0.5 to 5.0% by mass based on the total mass of the roux.
[4] The roux according to any one of [1] to [3] above, further comprising a fermented food material.
[5] The roux described in [4] above, wherein the fermented food material is miso and/or sake lees.
[6] The roux described in [5] above, wherein the mass ratio of the miso content to the cheese content is 0.01 to 0.5, and/or the mass ratio of the sake lees content to the cheese content is 0.01 to 0.3.
[7] The roux according to any one of [1] to [6], further comprising caraway and/or black pepper.
[8] The roux according to [7], wherein the caraway content is 0.001 to 0.2% by mass relative to the total mass of the roux, and/or the black pepper content is 0.01 to 0.5% by mass relative to the total mass of the roux.
[9] A sauce comprising cheese and a processed starch having a gelatinization onset temperature of 70°C or lower.
[10] The sauce according to [9], wherein the modified starch is at least one selected from the group consisting of starch acetate, oxidized starch, acetylated adipate cross-linked starch, acetylated oxidized starch, and acetylated phosphate cross-linked starch.
[11] The sauce according to [9] or [10], wherein the content of the processed starch is 0.05 to 1.1% by mass based on the total mass of the sauce.

According to the present invention, by blending a processed starch with a low gelatinization temperature and high swelling property with a cheese-containing roux, it is possible to achieve a thick, viscous consistency that clings to other ingredients in a sauce prepared from the roux. This makes it possible to easily prepare sauces that are eaten with bread, such as cheese fondue, and creates new demand for, for example, dipping stew sauces in bread before eating them.

The present invention will now be described in further detail.
The roux of the present invention contains cheese and a processed starch having a low gelatinization temperature and high swelling property. The term "roux" as used herein refers to a cooking ingredient used in cooking curry, stew, hayashi rice sauce, hashed beef, soup, and various other sauces. By adding the roux to ingredients such as meat and vegetables simmered together with water, each dish can be easily prepared. The form of the roux is not particularly limited as long as it is one that is commonly used in the technical field, and may be, for example, a block (solid roux), flake, granule, powder, or paste.

The term "cheese" as used herein refers to natural cheese or processed cheese. The term "natural cheese" refers to a product obtained by removing a part of the whey from the curds obtained by coagulating at least a part or almost all of the proteins of milk, buttermilk (a part other than fat particles generated during the production of butter), cream, or a mixture of these with an enzyme or other coagulant, or by aging the curds. The term "processed cheese" refers to a product obtained by crushing the natural cheese, melting it by heating, and emulsifying it. The cheese may be any cheese commonly used in the art, without any particular restrictions. For example, the cheese may be Gouda cheese, cream cheese, mascarpone cheese, Camembert cheese, or Cheddar cheese. The content of the cheese in the roux is not particularly limited, but may be, for example, about 1 to about 10% by mass, and preferably about 2 to about 5% by mass, based on the total mass of the roux. When the cheese is blended in such an amount, it is possible to impart an appropriate flavor to the sauce to be prepared while suppressing the hardening of the raw material mixture in the roux production process.

The term "gelatinization temperature" as used herein refers to the temperature at which the viscosity begins to rise rapidly when the gelatinization process is measured by an amylogram, i.e., the rising temperature of the amylogram. The roux of the present invention contains a processed starch having a gelatinization temperature of 70°C or less, preferably 65°C or less, or a processed starch having an acetyl group or a carbonyl group in the molecule (hereinafter collectively referred to as "thickening-producing processed starch"). The thickening-producing processed starch may be any of those commonly used in the art, without any particular limitations, and may be, for example, at least one selected from the group consisting of acetate starch, oxidized starch, acetylated adipic acid cross-linked starch, acetylated oxidized starch, and acetylated phosphate cross-linked starch. Without being bound by any particular theory, the thickening-producing processed starch has a relatively low gelatinization temperature due to the presence of an acetyl group or a carbonyl group in the molecule, and is highly swellable, and is therefore considered to have a high ability to produce a thickening in a cooked sauce. The content of the thickening modified starch is not particularly limited, but may be, for example, about 0.5 to about 5.0% by mass, and preferably about 0.7 to about 3.0% by mass, based on the total mass of the roux. When the thickening modified starch is blended in such an amount, the prepared sauce has a rich viscosity that is particularly easy to mix with other ingredients.

In one embodiment, the roux of the present invention further includes a fermented food ingredient. The term "fermented food ingredient" as used herein refers to a food ingredient processed by fermenting a food ingredient with the action of a microorganism or the like. The fermented food ingredient may be any food ingredient commonly used in the art, without any particular limitation. For example, the fermented food ingredient may be miso and/or sake lees. The fermented food ingredient can enhance the cheese flavor of the sauce prepared with the roux. For example, the miso can enhance the flavor of the cheese and impart a rich flavor like cheese fondue to the sauce prepared with the roux. The content of the miso is not particularly limited, but for example, the miso is included in the roux so that the mass ratio of the content of the miso to the content of the cheese is about 0.01 to about 0.5, preferably about 0.02 to about 0.2. The sake lees can enhance the aroma of the cheese and impart a rich aroma like cheese fondue to the sauce prepared with the roux. The amount of the sake lees contained is not particularly limited, but for example, the sake lees are contained in the roux so that the mass ratio of the sake lees content to the cheese content is about 0.01 to about 0.3, preferably about 0.02 to about 0.2.

In one embodiment, the roux of the present invention further contains caraway and/or black pepper. The caraway and black pepper accentuate the taste of the sauce prepared with the roux, and can bring the flavor of the sauce closer to that of cheese fondue. The content of the caraway is not particularly limited, but may be, for example, about 0.001 to about 0.2% by mass, and preferably about 0.01 to about 0.1% by mass, based on the total mass of the roux. The content of the black pepper is not particularly limited, but may be, for example, about 0.01 to about 0.5% by mass, and preferably about 0.02 to about 0.3% by mass, based on the total mass of the roux. The roux may further contain other spices as necessary.

The roux of the present invention can be produced by any method commonly used in the art. For example, a mixture of starchy raw materials and fats and oils is heated while stirring to prepare a heat-treated mixture such as a wheat flour roux, to which the cheese, the thickening modified starch, and other raw materials are appropriately added, and the mixture is heated while stirring, and then the desired roux is produced through a cooling process, a filling process, a solidification process, and the like. The "starch raw material" described in this specification refers to a food raw material containing starch as a main component, and is used separately from the thickening modified starch to prepare the heat-treated mixture. The starchy raw material is not particularly limited as long as it can produce the roux, and may be at least one selected from the group consisting of starches such as wheat starch, corn starch, rice starch, potato starch, sweet potato starch, tapioca starch, kudzu starch, and modified starch, as well as cereal flours such as wheat flour, corn flour, rice flour, rye flour, buckwheat flour, millet flour, millet flour, pigeon flour, and barnyard millet flour. The content of the starch raw material is not particularly limited, but may be, for example, about 20 to about 50% by mass, and preferably about 30 to about 40% by mass, relative to the total mass of the roux.

The term "oils and fats" as used herein refers to edible natural or processed oils and fats. As the oils and fats, any oils and fats commonly used in the art can be used without any particular limitation. For example, the oils and fats 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, hardened oils and fats thereof, and mixed oils and fats thereof. The melting point of the oils and fats is not particularly limited and may 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 to produce a solid roux. The content of the oils and fats is not particularly limited, but may be, for example, about 20% by mass or more, and preferably about 30 to about 40% by mass, based on the total mass of the roux.

The roux 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 object of the present invention, and may further contain other additives effective for thickening the sauce to be prepared. For example, the roux may further contain an aqueous ingredient, a powder ingredient, and/or an emulsifier.

In another aspect, the present invention also relates to a sauce comprising cheese and a processed starch having a gelatinization onset temperature of 70°C or less (thickening processed starch), and the sauce can be prepared using the roux of the present invention. The content of the thickening processed starch is not particularly limited, but may be, for example, about 0.05 to about 1.1% by mass, and preferably about 0.1 to about 0.8% by mass, based on the total mass of the sauce. When the thickening processed starch is blended in such an amount, the thickened viscosity of the sauce makes it particularly easy to mix with other ingredients.

The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited to these examples.

1. Preparation of roux A wheat flour roux was prepared by a conventional method using the edible oils and fats and wheat flour in the amounts shown in Table 1. The other ingredients were then appropriately mixed with the wheat flour roux in the amounts shown in Table 1, and heated and stirred until the temperature reached 80°C. The mixture was then cooled, filled into a container, and solidified to prepare block-shaped solid roux for Examples 1 to 4 and Comparative Examples 1 to 3. The gelatinization onset temperature of the starch acetate used in Examples 1 to 4 was 62°C.

2. Test Example Cheese fondue-like sauces were prepared using the roux of Examples 1 to 4 or Comparative Examples 1 to 3. Specifically, 50 parts by mass of roux and 300 parts by mass of hot water were placed in a heating kettle and boiled to prepare the sauce. A panel of five people evaluated the thickness of the prepared sauce when it was mixed with bread, as well as the taste and aroma of the sauce, based on the following criteria. The results are shown in Table 1.
<Thickness>
1: Thin and not thick enough (conventional product; Comparative Example 1)
2: The thickness has increased, but it is not thick enough to be called cheese fondue-like. 3: It has a thick, cheese fondue-like consistency. <Taste>
1: Weak cheese flavor (conventional product; Comparative Example 1)
2: The cheese flavor is stronger. 3: It has a rich flavor similar to cheese fondue. <Aroma>
1: Weak cheese aroma (conventional product; Comparative Example 1)
2: The cheese aroma is stronger. 3: It has a rich cheese fondue-like aroma.

The sauce prepared with a conventional roux containing a large amount of cheese (Comparative Example 1) was thin and not thick enough, and the cheese taste and aroma were weak. Even the roux of Comparative Example 2, which contained a larger amount of wheat flour than Comparative Example 1, was unable to achieve a thickness that could be called cheese fondue-like. Furthermore, the sauce prepared with the roux of Comparative Example 3, which contained xanthan gum, was slightly thicker, but had a poor texture and was far from being like cheese fondue.

On the other hand, the sauces prepared with the rouxes of Examples 1 to 4, which contained starch acetate, had a thick, cheese fondue-like consistency and were sauces that clung well to food ingredients such as bread. The sauces prepared with the rouxes of Examples 2 to 4, which contained powdered miso in addition to starch acetate, had a thick, cheese fondue-like flavor, and the sauces prepared with the rouxes of Examples 3 and 4, which contained sake lees, had a particularly thick, cheese fondue-like aroma. When black pepper and caraway were added to the roux in addition to starch acetate, powdered miso, and sake lees, the amount of cheese added was the same as in the conventional product, but the flavor was accentuated, and a sauce with a flavor very similar to cheese fondue could be produced (Example 4).

From the above, it was found that by blending a processed starch with a low gelatinization temperature and high swelling property, such as starch acetate, into a roux containing cheese, it is possible to achieve a thick consistency in the sauce prepared from the roux that clings to other ingredients. This makes it possible to easily prepare sauces that can be eaten by dipping bread in them, such as cheese fondue, and creates new demand, for example, for dipping stew sauces in bread before eating them.

Claims (7)

A roux comprising cheese and a processed starch having a gelatinization onset temperature of 70° C. or less,
A roux (excluding roux for carbonara sauce) further comprising a heat-treated mixture of a starchy raw material and an oil or fat, wherein the content of the processed starch is 0.5 to 5.0% by mass based on the total mass of the roux. The roux according to claim 1, wherein the modified starch is at least one selected from the group consisting of starch acetate, oxidized starch, acetylated adipate cross-linked starch, acetylated oxidized starch, and acetylated phosphate cross-linked starch. The roux according to claim 1 or 2, further comprising a fermented food ingredient. The roux according to claim 3, wherein the fermented food material is miso and/or sake lees. The roux according to claim 4, wherein the mass ratio of the miso content to the cheese content is 0.01 to 0.5, and/or the mass ratio of the sake lees content to the cheese content is 0.01 to 0.3. The roux according to any one of claims 1 to 5, further comprising caraway and/or black pepper. The roux according to claim 6, wherein the caraway content is 0.001 to 0.2% by mass relative to the total mass of the roux, and/or the black pepper content is 0.01 to 0.5% by mass relative to the total mass of the roux.