Method for producing heat-resistant solid roux

Patent metadata

Field	Value
Publication number	US-2017367385-A1
Application number	US-201615546062-A
Country	US
Kind code	A1
Filing date	Jan 20, 2016
Priority date	Jan 30, 2015
Publication date	Dec 28, 2017
Grant date	—

Abstract

The present invention provides a method for producing a solid roux which has excellent shape retention properties even in summer, does not undergo seepage of liquid oily components to the surface or whitening of the surface, melts well in the mouth and has a reduced content of trans fatty acids and saturated fatty acids. A solid roux base, which contains specified quantities of table sugar and one or more types of sugar selected from among maltose, trehalose, fructose, palatinose, reduced palatinose, maltitol, erythritol, lactitol and sorbitol, is solidified by means of heat treatment at 100-160° C. In addition, solid oils and fats having a relatively low content of trans fatty acids and saturated fatty acids and having melting points of 40° C. or lower are used as the oils and fats for the solid roux.

First claim

1 . A method for producing a heat-resistant solid roux, comprising heating a dough for the solid roux at 100 to 160° C. to solidify the dough, wherein the dough comprises 1 to 20% by weight of one or two or more saccharides selected from sucrose, maltose, trehalose, fructose, palatinose, reducing palatinose, maltitol, erythritol, lactitol, and sorbitol.

2 . The method for producing a heat-resistant solid roux according to claim 1 , wherein the dough comprises one or two or more saccharides selected from trehalose, palatinose, and glucose.

3 . The method for producing a heat-resistant solid roux according to claim 1 , wherein the dough comprises 1 to 15% by weight of glucose-1-hydrate as the glucose.

4 . The method for producing a heat-resistant solid roux according to claim 1 , wherein the temperature of the heat treatment is 120 to 160° C.

5 . A heat-resistant solid roux according to claim 1 , obtained by using a fat composition for the solid roux having 40° C. or less of melting point.

6 . A processed food obtained by using the heat-resistant solid roux according to claim 1 .

Assignees

• Fuji Oil Holdings Inc

Inventors

• Omori Hitomi

Classifications

• A23L23/10 Primary

  Soup concentrates, e.g. powders or cakes · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L29/30

  containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30) · CPC title

• A23L29/37

  Sugar alcohols · CPC title