Development of a New Seasoning Field Based on the Development of Concentrated Paste Roux Technology

Abstract

Flavor of aqueous paste ingredients deteriorates easily in the concentration process for conventional solid roux foods as well as the sterilization process at high temperatures for retort foods. On the other hand, the flavor lasts in the concentrated paste foods because the sterilization conditions are more moderate than those in retort foods. However, it is difficult to add a sufficient amount of starch into the concentrated paste foods to increase the viscosity during cooking because of the changes of the physical properties due to partial gelation caused by sterilization. We succeeded in raising the gelatinization temperature of the starch and suppressing the partial gelatinization of the starch during the pasteurization by adding dextrin into the paste foods consisting of aqueous paste ingredients and the required amount of starch. The concentrated paste foods with sufficient amount of starch produced by using this technology are easy to squeeze out the contents from the pouch and have the sufficient viscosity during cooking. This technology is contributing not only to curry but also to the development of new markets for paste-type seasonings containing starch with a fresh taste.