JPS645866B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention contains about the same weight percent of edible oil and fat as a conventional solid instant curry roux and granules it, and even when exposed to high temperatures of 45°C, the granules do not aggregate together due to the elution of oil and fat. This invention relates to a method for producing a granular curry roux with excellent flavor that can maintain a smooth granular state. Traditionally, curry powder, wheat flour, edible oils and fats, dairy products,
Instant curry roux prepared by blending various seasonings is known in the form of solids, flakes, and granules. However, in the case of solid curry, for example, these are lumpy and do not dissolve easily, so it is necessary to cut them with a knife or the like when using them for cooking. In addition, in the case of flaky curry, there is a risk that it will become lumpy due to the high temperature in summer, and there is a drawback that the effort to make the curry into flakes is wasted. These are solid,
Flake-shaped curry is difficult to disperse and is inconvenient to use when used for cooking dry curry, curry-seasoned fried rice, etc., and its shape is inappropriate for table seasoning such as furikake, making it unsuitable for use. It was hot too. On the other hand, although conventional granular curry roux products are convenient to handle during cooking, there are restrictions on the amount of fat and oil that can be contained in the granules, which is usually less than 22% by weight. Therefore, it has poor solubility and flavor, takes a long time to dissolve, especially when used for cooking dry curry, fried rice, etc., and also has the disadvantage that it does not dissolve completely. The present inventors focused on the drawbacks of the conventional solid, flaky, or granular instant curry as described above, and as a result of intensive studies and repeated tests, they determined that the oil and fat content of the curry roux mixture before granulation was the same as that of the solid instant curry. degree of
In order to increase the oil content to 23 to 35% by weight, and to prevent the granules from clumping together due to the separation and elution of the oil and fat contained therein, starch decomposition products are blended into the granules, and the plasticity due to the increase in the oil and fat content is increased. It was discovered that it is possible to produce a granular curry roux that has instant cooking properties and versatility as a seasoning and retains excellent flavor by improving the reduction by adding and mixing with water, and has completed the present invention. Ivy. The present invention will be explained in more detail below. First, edible fats and oils are melted with heat, starchy raw material powders such as wheat flour and starch are added, and after boiling, the heat source is turned off, and curry powder, sugar, salt, seasonings such as citric acid, sodium glutamate, and gums are added. A curry roux is made by appropriately adding and mixing the various raw materials, and further adding a starch decomposition product. As the edible fat, beef tallow, hydrogenated oil, hydrogenated palm oil, etc. with a melting point of 40 to 50°C are used. Melting point is 40
It is difficult to granulate particles below 0.degree. C., especially when molded by extrusion granulation, and furthermore, they become aggregates after extrusion and are difficult to granulate. Furthermore, in a heat resistance test at 45°C, which simulates the worst conditions during distribution and storage in the summer, it turned into granules and could not maintain its granule state. Also,
When fats and oils with a melting point of 50° C. or higher are used, the curry prepared using the resulting curry roux has poor solubility in the mouth and becomes ``slumpy'', making it impossible to obtain the so-called curry and rice texture. The amount of edible fat added is 23 to 35% by weight based on the weight of the curry roux mixture before granulation (24 to 36% by weight based on the weight of the final product, granular curry roux). If the amount of edible fat added is less than 23% by weight, solids such as flour, salt, curry powder, sugar, etc. will form strong granules, which will be extremely difficult to dissolve when cooked in a low-moisture state. Especially when there is little moisture when cooking dry curry etc., the curry powder tends to remain undissolved. Furthermore, if the amount of edible fat added exceeds 35% by weight, it will aggregate under the high temperatures of summer (which can reach 45°C under direct sunlight) and will not be able to maintain its granular state. In the present invention, as described above, 23 to 35% by weight of edible oil and fat is added to the curry roux mixture before granulation, that is, the same amount as in the case of solid curry roux, but in this case, granulation becomes difficult and high temperature Even in a heat resistance test at 45°C, which was assumed to be the same, agglomeration occurred due to the elution of fats and oils, and the granule state could not be maintained. Therefore, in the present invention, in order to improve such drawbacks due to the high fat and oil content, the oil-holding property of starch decomposition products is utilized. Here, as the starch decomposition product, one having a DE of about 8 to 10, relatively low hygroscopicity, and high oil holding property is used. Those with a DE of more than about 10 have low oil retention and high hygroscopicity, so they are not suitable for use. The curry roux mixture of the present invention to which a starch decomposition product having a DE of about 8 to 10 is added has good granulation properties, and does not aggregate in a heat resistance test. On the other hand, those with a DE of over 10 have poor granulation properties because oil oozes out during granulation.
Also, agglomeration occurs in heat resistance tests. DE8~10
Examples of starch decomposition products include flakes (manufactured by Nippon Nosan Kogyo Co., Ltd., product name: FA10) and film-like products (manufactured by Matsutani Chemical Industry Co., Ltd., product name: Pine Flow). The amount of the starch decomposition product, which has a DE of about 8 to 10 and has low hygroscopicity and high oil holding capacity, is as shown in Table 1 below.The results of the solubility test and 45℃ heat resistance test of the granulated curry roux obtained by granulation from 0.5 to 3.5% by weight
Must be within the range.

[Table] As shown in the table above, when the amount of starch decomposition product is less than 0.5% by weight based on the weight of the curry roux mixture before granulation, it is aggregated in a heat resistance test at 45°C for 15 hours. On the other hand, the content of starch decomposition product is 3.5% by weight.
If it exceeds this amount, the solubility will decrease, and in either case, the resulting granules will be unsuitable for use as a granular curry roux product in terms of heat resistance or solubility. Therefore, the amount of the starch decomposition product added must be within the range of 0.5 to 3.5% by weight based on the curry roux mixture before granulation. The curry roux mixture to which the starch decomposition product has been added in the blending amount within the above range has a temperature of 50 to 60°C, which is further cooled using a multi-stage cooler to lower the temperature, and then blended into the curry dough in a blender. Add and mix a specified amount of water by spraying to obtain a curry roux mixture suitable for granulation. This addition of water before granulation is carried out to improve plasticity. In the method of the present invention, in order to improve solubility, the oil content is increased to 23 to 35% by weight, which is the same as that of solid instant curry, so the plasticity in the granulation process is significantly reduced and the granulation is difficult. Furthermore, there is a drawback that the process becomes difficult, and furthermore, it becomes agglomerated after granulation. In order to improve the above-mentioned drawbacks, in the present invention, the ratio of the solid phase to the liquid phase is set within an appropriate range to impart plasticity to the oil or fat. In other words, plasticity was imparted by adding water to the curry roux mixture made by kneading all the raw materials.
The amount of water added is 8% by weight or less, preferably 2.5% by weight, based on the weight of the curry roux mixture, as shown in Table 2 below.
-5% by weight.

[Table] As shown in Table 2 above, the amount of added water also affects the granulation properties and the water content and water activity of the product dried after granulation (left in a drying oven at 40 to 50°C for 10 to 15 minutes). do. From the viewpoint of granulation, the amount of water added should be within the range of 0.5 to 8% by weight based on the curry roux mixture; if it is less than 0.5% by weight, the plasticity will be low and the granulation will not be possible, and if it exceeds 8% by weight, the granulation will be too soft. Not suitable for It is particularly suitable for granulation if the amount of added water is within the range of 2.5 to 5% by weight. The amount of water added is also related to the storage stability of the granulated granules, and from the viewpoint of the storage stability and water activity of the granules, it is preferably 8% by weight or less, and 8% by weight or less.
If the weight percentage is exceeded, mold may form on the product. After adding and mixing water, the temperature of the curry roux mixture will be 15 to 40°C, and the next granulation step will be carried out at a temperature of 40°C or lower. In the granulation step, granulation is carried out using a granulator such as a pelletizer, usually at room temperature, preferably at 15°C or lower. The screen of the granulator is preferably 1.2 to 1.5 mm in consideration of the appearance and solubility of the granulated product. After granulation, drying is performed using a conventional drying device such as a fluidized bed drying device to obtain dry granules as a final product. The curry granules produced according to the present invention are in the form of smooth granules, have extremely good dispersibility and solubility, and not only can a curry with excellent flavor be obtained, but also are very easy to cook when used for cooking dry curry, etc. becomes easier. Moreover, even in a heat resistance test at 45°C, a good granule state can be maintained without agglomeration. The granular curry roux obtained by the present invention has a wide range of uses as a table seasoning, and is also very convenient, instant, and versatile when used for cooking tempura batter, aemono, fried rice, curry udon, etc. Excellent. Examples of the present invention will be described below. Example 1 1.25 kg of hardened beef tallow oil with a melting point of 46°C was heated and dissolved in a twin-screw mixer equipped with a steam jacket, and 1.03 kg of wheat flour and 0.5 kg of cornstarch were added thereto and heated to 120°C with stirring. After that, add 0.45Kg of glucose, 0.5Kg of sugar, 0.58Kg of salt, 0.1Kg of starch decomposition product (manufactured by Nippon Nosan Kogyo Co., Ltd., product name: FA10), and 0.09Kg of seasoning spices, stir well, and then add 0.5Kg of curry powder. Mix Kg to make curry roux. Then,
Cool the curry roux by pouring water into the steam jacket of the twin-screw mixer while stirring, and when the temperature of the curry roux is below 40℃, add 0.15 kg of water in the form of a spray.
The mixture was granulated at room temperature of 12°C using a pelletizer manufactured by Fuji Paudal with a screen diameter of 1.2 mm. Next, a Teflon sheet was placed in a hot air dryer and the surface was dried on it at 40℃ for 10 minutes, then cooled to room temperature and the oil content was 26% by weight.
4.75 kg of granulated curry roux with a water content of 5.5% by weight was obtained. This granular curry roux withstood a heat resistance test of 63°C and maintained its granular shape. In addition, dry curry was made using the obtained curry granules. That is, when we stir-fried 200 g of meat, onions, carrots, and cold rice with a little salad oil, and seasoned dry curry with 10 g of curry granules seasoned using the above method, we found that it had good dispersibility, was very easy to dissolve, and was easy to cook. It became a dry curry with excellent flavor. Example 2 150 kg of hydrogenated palm oil with a melting point of 45°C was heated and dissolved in a kettle, and 75 kg of wheat flour and cornstarch were added to it.
50 kg was added and stirred and mixed thoroughly until the temperature reached 120°C. Pump this mixture into a mixer and, while stirring, add 45 kg of glucose, 45 kg of sugar, and salt.
60Kg, starch decomposition product (manufactured by Matsutani Chemical Industry Co., Ltd., product name:
After adding and stirring 15 kg of Pine Flow) and 10 kg of seasonings, 50 kg of curry powder was further added and mixed. This curry roux is conveyor-type multi-stage cold air cooler.
After cooling to 40℃, transfer to another mixer and mix with water 12.5
Water was added continuously by spraying Kg. After that, the screen diameter is 1.5mm using a Fuji-type pelletizer.
The mixture was granulated while cooling. After granulation, drying was performed at 50°C for 15 minutes using a fluidized bed dryer. After that, it was sieved using a vibrating sifter, placed in a paper drum, and left overnight to dissipate the latent heat of granulation to obtain 485 kg of granulated curry roux with an oil content of 31% by weight and a water content of 5% by weight.
It was then packaged into aluminum sachets. When curry was prepared using the obtained granules, it had very good dispersibility and solubility, and had an excellent flavor.

Claims (1)

[Scope of Claims] 1. Edible oil and fat with a melting point of 40 to 50°C is added to starchy raw material powder such as wheat flour or starch in an amount of 23 to 35% by weight based on the weight of the curry roux mixture shown below, heated, and mixed to produce curry powder. A curry roux mixture was obtained by adding and mixing 0.5 to 3.5% by weight of a decomposed starch product of DE8 to 10 based on the weight of the curry roux mixture together with seasoning spices, etc., to which 0.5 to 8% by weight of water was added and mixed. A method for producing granulated curry roux, which is characterized in that the curry roux is then granulated at a temperature of 40°C or less, and then dried. 2. The manufacturing method according to claim 1, characterized in that 2.5 to 5% by weight of water is added to the final mixture. 3. The manufacturing method according to claim 1, characterized in that granulation is carried out using a screen with a pore size of 1.2 to 1.5 mm.