JP2012249540A - White sauce with bubble and method of manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a white sauce with an excellent smoothness and lightness while suppressing a dry and crumbling mouth feeling and heavy palate feeling due to a temperature change and aged deterioration, and a method of the same.SOLUTION: In a white sauce with bubbles and method of manufacturing the same, the content of oil and fat is 5% or less and the viscosity (20°C) is 40-100 Pa s, and processed food with bubbles which contains albumen, milk serum and reduced starch saccharified products is mixed with a white source.

Description

The present invention provides an aerated white sauce that is excellent in smoothness and lightness, and a method for producing the same, in which a rough texture and a heavy texture caused by temperature changes and changes with time are suppressed.

In recent years, there has been a demand for chilled foods, frozen foods, and the like that can be eaten simply by heating in a microwave oven, mainly for young people and elderly people who want simplicity. Among them, the market for foods using white sauces such as gratin, doria, cream pasta, etc. is growing year by year.

By the way, white sauce is one of the basic sauces of Western cuisine. Usually, fats such as butter are heated, and starches such as flour are fried, then spread with liquid such as milk, and simmered while mixing. It is manufactured. In addition, this white sauce is given a moderate thickness and smooth texture by starch being gelatinized by heating.

However, when processed foods using white sauce are displayed in stores at low temperatures for a long time, such as chilled foods at convenience stores, supermarkets, and frozen foods, and reheated during eating, the temperature Due to the change, the sauce deteriorates, and there is a problem that it becomes a rough and heavy texture.

As means for solving the above problems, for example, white sauce obtained by adding a thickening polysaccharide (Patent Document 1), or 10 to 100% of flour used in white sauce is esterified and etherified with waxy corn starch. A white sauce (Patent Document 2) in which 1 to 10% is added to the white sauce instead of the modified starch is proposed.

According to these, it is possible to obtain a white sauce that has been improved to some extent by deterioration due to temperature changes and changes over time, but a smoother, lighter and lighter texture that suppresses a more harsh texture and a heavy texture. There was a need for a white sauce with an excellent feel.

Japanese Patent Laid-Open No. 7-265021 JP-A-7-67591

Accordingly, the present invention has an object to provide an aerated white sauce excellent in smoothness and lightness, and a method for producing the same, which can suppress a rough texture and a heavy texture caused by temperature changes and changes over time. And

As a result of intensive studies to solve the above problems, the present inventors have a fat content of 5% or less, a viscosity (20 ° C.) of 40 to 100 Pa · s, egg white, whey, and reduced starch. An aerated white sauce made by mixing an aerated processed food containing a saccharified product with a white sauce has a surprisingly rough and heavy texture caused by temperature changes and changes over time. The present invention has been completed by finding that it is suppressed and has a smooth, light and light texture.

That is, the present invention
(1) The fat content is 5% or less, the viscosity (20 ° C) is 40-100 Pa · s, and the aerated processed food containing egg white, whey, and reduced starch saccharified product is mixed with white sauce. A white sauce with bubbles,
(2) The aerated white sauce according to (1), wherein the reduced starch saccharified product has a DE value of the raw material sugar of 10 to 40,
(3) The aerated white sauce according to (1) or (2), wherein the specific gravity of the aerated processed food is 0.3 to 0.7,
(4) The aerated white sauce according to any one of (1) to (3), wherein the pH of the aerated processed food is 4.5 to 6,
(5) The content of fats and oils is 5% or less, and after lathering the slurry containing egg white, whey, and reduced starch saccharified product, the mixture is heated at 60 to 90 ° C. under conditions of 40 to 100 Pa · s (20 ° C. ) A method for producing an aerated white sauce comprising mixing an aerated processed food product having a viscosity of
It is.

According to the present invention, it is possible to provide a bubbled white sauce excellent in smoothness and lightness, which can suppress a rough texture and a heavy texture caused by temperature changes and changes with time. This can contribute to improving the quality of chilled foods and frozen foods that use white sauce in convenience stores and supermarkets. In addition, not only at convenience stores and supermarkets, but also in restaurants where new value is always required, it is possible to provide an original menu of white sauce with a light and light texture with bubbles.

Hereinafter, the aerated processed food of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The aerated white sauce of the present invention is a mixture of a specific aerated processed food and a white sauce. In addition, since this invention has the characteristics in this aerated processed food, it explains in full detail focusing on the aerated processed food used by this invention on description.

The aerated processed food used in the aerated white sauce of the present invention refers to a product prepared by foaming a slurry so that bubbles are entirely present. The aerated processed food has a fat content of 5% or less, a viscosity (20 ° C.) of 40 to 100 Pa · s, and egg white, whey and reduced starch saccharified product are the main components of the bubbles. And

The aerated processed food used in the aerated white sauce of the present invention has a fat content of 5% or less, preferably 1% or less, and more preferably contains no fat. When the content of the oil and fat is larger than the above, the bubbles are crushed by the oil and fat separation, and a light texture may not be imparted to the white sauce with bubbles, which is not preferable. In the present invention, fats and oils are not particularly limited, and examples thereof include soybean oil, rapeseed oil, butter, egg yolk oil, egg yolk, and soybean.

Moreover, the aerated processed food used for the aerated processed food of the present invention has a viscosity (20 ° C.) of 40 to 100 Pa · s, preferably 50 to 90 Pa · s. If the viscosity is lower than the above range, water separation is likely to occur over time, and if the viscosity is higher than the above range, it is difficult to mix with white sauce, which is not preferable.
In the present invention, the viscosity is measured using a BH viscometer, the rotation speed: 4 rpm, and the rotor: No. 6. Product temperature: It is a value converted from the reading after 2 rotations under the measurement condition of 20 ° C.

The egg white used in the aerated processed food is not particularly limited. Specifically, for example, a liquid egg white obtained by splitting a chicken egg by a conventional method and separating it from egg yolk, a frozen egg white, and then thawed In addition, as long as it has a foaming property, dried egg white, those obtained by removing a part of components such as lysozyme and glucose from these egg whites, those treated with an enzyme such as protease, and the like can be mentioned.

As whey used for aerated processed foods, use acid whey and sweet whey produced as raw materials when producing cheese, acid casein, rennet casein from raw milk or skimmed milk powder, and use the purified product Can do. Moreover, what performed processing, such as concentration, dilution, pasting, and drying, can also be used.
If milk materials such as whole milk powder or skim milk powder are used instead of whey, the foam stability of the aerated processed food may be impaired because it contains casein, and it may not be possible to give a light texture to the aerated white sauce. The content of casein (in terms of solid content) is preferably 5% or less of the total protein of the milk raw material, and more preferably contains no casein.
Moreover, also in aerated processed food, the content of casein is preferably 1% or less, and more preferably not containing casein at all.

The preferable content of egg white and whey for the aerated processed food is preferably 0.8 to 5%, more preferably 1 to 4% in terms of solid content. Furthermore, the content ratio of egg white and whey is preferably 1: 6 to 6: 1, and more preferably 1: 4 to 1: 1. If the egg white content and content ratio are too small, the foam stability of the aerated processed food may be reduced, and a light texture may not be imparted to the aerated white sauce. If it is too much, the foam of the aerated processed food will be hard. It becomes too much and becomes difficult to mix with white sauce. Also, if the whey content and content ratio are too small, the processed food with bubbles will have a high specific gravity and will be poorly dissolved in the mouth, and the smooth texture of the white sauce with bubbles may not be obtained. Bubbles in the aerated processed food may become hard and the smooth texture of the white sauce may not be obtained.

The aerated processed food contains reduced starch saccharified material in addition to egg white and whey. Thereby, the white sauce with bubbles becomes a smooth and light texture. Here, the reduced starch saccharified product is a mixture of sugar alcohols obtained by further reducing a starch saccharified product (starch sugar) obtained by hydrolyzing starch with an acid or an enzyme, etc. by hydrogenation treatment. Also called reduced starch syrup or dextrin alcohol.

In addition, as the reduced starch saccharified product used in the aerated processed food, it is preferable to use a raw sugar, that is, a starch saccharified product (starch sugar) having a DE value of 10 to 40, preferably 10 to 30. The DE value is “dextrose equivalent” (dextrose
is an abbreviation of “equivalent”, and is an index indicating the degree of hydrolysis of starch in one method of displaying the quality of starch saccharified product (starch sugar). A higher DE means a higher degree of hydrolysis, while a lower DE means a lower degree of hydrolysis.

When a reduced starch saccharified product having a DE value of the raw sugar higher than the above range is used, the resulting aerated processed food may not melt well and the smooth texture of the aerated white sauce may not be obtained. . On the other hand, it is preferable that the DE value is low, but reduced starch saccharified products having a DE value of less than 10 are not generally sold, so the DE value of 10 is set as the lower limit.

The content of the reduced starch saccharified product in the aerated processed food is preferably 2 to 20%, more preferably 3.5 to 14% in terms of solid content. If the content of the reduced starch saccharified product is less than the above range, the melted food of the aerated processed food may be poorly melted and the smooth texture of the aerated white sauce may not be obtained. On the other hand, when the amount is more than the above range, it is not economical because it is difficult to increase the mouth melt of the aerated processed food and the smooth texture of the aerated white sauce according to the content.

In the aerated processed food used for the aerated white sauce of the present invention, the foaming is such that the specific gravity is preferably 0.3 to 0.7, more preferably 0.4 to 0.6. If the specific gravity is less than the above range, the aerated processed food has low cell stability, and the light texture of the aerated white sauce may not be obtained. On the other hand, if the size is large, the aerated processed food may not be foamed well and melts in the mouth, and the smooth texture of the aerated white sauce may not be obtained.

The aerated processed food used for the aerated white sauce of the present invention preferably contains a pH adjusting material. The pH adjuster is used to adjust the pH of the aerated processed food to preferably 4.5 to 6, more preferably 5 to 5.5. If the pH is too low, foaming will deteriorate due to acid modification of the protein in egg white and whey, and if the pH is too high, the foam may become soft and the foam stability of the aerated processed food may be inferior. A light texture may not be obtained.

pH adjusting materials include organic acids such as acetic acid, lactic acid, citric acid and malic acid and salts thereof, inorganic acids such as phosphoric acid and salts thereof, fruit juices such as lemon, orange and apple, acidic fermented foods such as vinegar and yogurt And sodium hydrogen carbonate.

In order for the aerated processed food to have the above-mentioned preferred viscosity range, it may be adjusted according to the content of egg white, whey, reduced starch saccharified, but in order to improve the foaming of the slurry and make it difficult to crush, In addition to these raw materials, thickening polysaccharides, gelatin and the like may be used as appropriate. As the thickening polysaccharide, sodium alginate, fermented cellulose, xanthan gum, guar gum, locust bean gum, λ carrageenan, tara gum, gellan gum, tamarind seed gum, arabinogalactan, pullulan and the like can be used. Among these, xanthan gum, fermented cellulose, guar gum, locust bean gum, λ carrageenan, tara gum, gellan gum and the like having pseudoplastic properties are preferable from the viewpoint of improving the foaming by reducing the shear resistance during stirring of the slurry, and xanthan gum is particularly preferable.

Moreover, when thickening polysaccharide and gelatin are used for the aerated processed food, the content is preferably 0.3 to 2%. If the polysaccharide thickener is too small, the aerated processed food tends to be crushed, and a light texture may not be imparted to the aerated white sauce. If it is too large, a smooth texture may not be imparted to the aerated white sauce. .

In addition to the above ingredients, the aerated processed food contains sugars such as glucose, maltose, trehalose, sucralose, oligosaccharide, sucrose fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, lecithin, polysorbate, etc. Emulsifiers, vitamins such as vitamin A, vitamin C, vitamin E and vitamin K, various minerals such as iron and magnesium, fragrances, colorants, seasonings, preservatives and the like.

Aerated processed foods are excellent in bubble stability, especially when frozen, so if you thaw even after aerated processed foods in an aerated state are packed in containers and stored in a freezer for about a year Maintains the same air content and bubble stability as before freezing, and has a meringue-like texture that is bulky and foamed. For this reason, even when the processed food containing bubbles that has been frozen and circulated in a container-packed state is thawed and then mixed with white sauce, the obtained white sauce with bubbles of the present invention has a smooth and light texture.

The aerated processed food is made by mixing the above-mentioned fat, egg white, whey, reduced starch saccharified product and other ingredients blended as necessary to make a slurry, and foaming the slurry by stirring or blowing air The product temperature can be produced by heating at 60 to 90 ° C, preferably 75 to 85 ° C. It is because the protein in egg white and whey aggregates due to this heating, and the aerated processed food has excellent bubble stability. At this time, an arbitrary container can be filled and frozen as necessary after heating. In this case, the foaming of the slurry is preferably adjusted as appropriate so that the specific gravity after heating becomes 0.3 to 0.7.
When the heating temperature is excessively high, protein agglomerates are excessively formed in the aerated processed food, and the meringue-like fluffy mouthfeel is lost, and a smooth texture cannot be obtained in the aerated white sauce. On the other hand, when the heating temperature is too low, the bubble stability of the aerated processed food becomes low, and a light texture cannot be obtained for the aerated white sauce.

The more concrete manufacturing method of the aerated processed food of this invention puts each component which forms the above-mentioned slurry in the stirring mixer with a deaeration function, for example, and deaerates and stirs and obtains a slurry. Next, the slurry is agitated and bubbled while blowing a gas such as air or nitrogen gas into the slurry, and then passed through a tube heat exchanger and heated at a product temperature of 60 to 90 ° C. Thereby, an aerated processed food can be obtained. Further, since this aerated processed food is excellent in freezing resistance, it can be filled in an arbitrary container and stored frozen.

In the present invention, the aerated processed food is mixed with a white sauce to obtain an aerated white sauce. Here, white sauce, also known as bechamel sauce, is one of the basic sauces of French cuisine. Starch such as flour is fried in fats and oils such as butter and stretched with milk ingredients such as milk. To do. The white sauce used in the present invention is not particularly limited as long as it is a white sauce produced by a general production method, but is commercially available retort product, canned product, industrially produced product, restaurant, home made What is necessary is just to use.

It is preferable that 0.5-10 parts of white sauce is mixed with 1 part of the aerated processed food. If the amount of white sauce to be mixed is less than the above, the richness as white sauce is insufficient, which is not preferable. On the other hand, when there are many white sauces to be mixed as described above, the resulting white sauce with bubbles is poor in lightness, which is not preferable.

Moreover, when mixing the aerated processed food and the white sauce, the specific gravity of the aerated white sauce obtained thereby is preferably 0.5 to 0.9, more preferably 0.6 to 0.8. In addition, it is preferable to adjust the composition thereof in order to obtain a white sauce with bubbles having a smooth and light texture.

The method for producing the aerated white sauce of the present invention is not particularly limited as long as the aerated processed food produced by the above method and the white sauce are mixed at a specific ratio. When the aerated processed food is packed in a container and frozen, it may be thawed as appropriate and then mixed with white sauce.

Further, the aerated white sauce of the present invention obtained by mixing the aerated processed food and the white sauce is frozen when thawed even after being packed in a container and kept in a freezer for about one year. The same air content as before can be maintained, and a light texture can be maintained. Therefore, the white sauce with bubbles of the present invention can be filled into an arbitrary container and circulated in a frozen state.

Examples of the present invention and comparative examples will be described below to further explain the present invention. In addition, this invention is not limited to these.

[Example 1]
(1) Production of aerated processed food Each raw material was stirred and mixed with a stirring mixer with a deaeration function in the composition shown in the following formulation table 1, and deaerated and stirred at a vacuum degree of 0.1 MPa to obtain a slurry. Next, the slurry was put into a stirring mixer, and stirred and bubbled while blowing air. Thereafter, the foamed slurry was passed through a tube heat exchanger and heated at a product temperature of 75 ° C. for 3 minutes to obtain an aerated processed food product. The obtained aerated processed food did not contain fat or casein, had a viscosity (20 ° C.) of 80 Pa · s, a specific gravity of 0.4, and a pH of 5.5.
(2) Production of Aerated White Sauce Aerated processed food and white sauce in a ratio of 2 parts of commercially available white sauce (oil content 12%) to 1 part of aerated processed food obtained in (1) A white sauce with bubbles was obtained by mixing. The aerated white sauce thus obtained had a specific gravity of 0.8 and a fat content of 8%.

[Composition table 1]
Raw egg white (solid content 10%) 30% (solid content conversion 3%)
Whey (solid content conversion) 3%
Reduced starch saccharified product with a DE value of 20 ("PO-20")
Mitsubishi Corporation Food Tech Co., Ltd., solid content 70%) 20% (solid content conversion 14%)
Xanthan gum 1%
Citric acid 0.3%
Shimizu Residue ――――――――――――――――――――――――――――――――――――――――
Total 100%

[Test Example 1]
The effect of the type of sugar used in the aerated processed food on the smoothness and lightness of the aerated white sauce was investigated. Specifically, except that the sugar used for the aerated processed food was changed to the sugar shown in Table 1, the aerated processed food was produced according to Example 1 (1), and then according to Example 1 (2). To make a white sauce with bubbles. The obtained white sauce with bubbles was evaluated according to the following evaluation method, and the results are shown in Table 1.
The reduced starch saccharified products having DE values of 30, 45, and 50 are “SE 30” (manufactured by Food Science Co., Ltd., solid content 70%) and “SE 20” (product food science ( Co., Ltd., solid content 70%), Sweet G2 (product food science Co., Ltd., solid content 70%) was used.
When the reduced starch saccharified product was replaced with powdered dextrin, trehalose, or maltooligosaccharide, the content was adjusted in terms of solid content. That is, 20% of the reduced starch saccharified product (solid content 70%) of the aerated processed food was changed to 14% of various powdered saccharides.
In addition, all the aerated processed foods obtained did not contain fats and oils, had a viscosity of 50 to 90 mPa · s, a specific gravity of 0.4 to 0.6, and a pH of 5.5.

〔Evaluation methods〕
Fill a polyethylene container with aerated white sauce, store frozen at -20 ° C for 1 week, defrost at 5 ° C and store at 5 ° C for 1 day, then use a microwave to warm and eat. The texture was evaluated according to the following evaluation criteria.

[Evaluation criteria for smoothness]
○: There was no rough texture, and the texture was smooth.
(Triangle | delta): Although the rough texture is felt a little, it was a grade which is satisfactory.
X: It was a rough texture and was not smooth.

[Evaluation criteria for lightness]
○: A heavy and crisp texture was suppressed, and the texture was light.
(Triangle | delta): It was a grade which does not have a problem although a slightly heavy texture is felt.
X: It was a heavy texture.

From the results shown in Table 1, the white sauce containing the egg white, whey, and reduced starch saccharified product is excellent in smooth and light texture because the texture is both vomit and heavy. (Examples 1-4).
In particular, it can be seen that a reduced starch saccharified product having a DE value of the raw sugar of 10 to 40 is preferable in order to obtain an aerated white sauce that is more smooth. On the other hand, when the reduced starch saccharified product is replaced with various sugars, it can be understood that the aerated white sauce has a rough texture, and a smooth and light textured aerated white sauce cannot be obtained. (Comparative Examples 1-3).

[Comparative Example 4]
An aerated processed food was prepared according to Example 1 (1) except that 7% rapeseed oil and 3% raw egg yolk were contained. In addition, the fat and oil content of the obtained aerated processed food was 8%. Next, a white sauce with bubbles was produced in accordance with Example 1 (2) except that the white sauce with a fat content of 12% was replaced with a white sauce with a fat content of 8%. The fat content of the obtained white sauce with bubbles is the same amount as the white sauce with bubbles of Example 1 (8%).

When the evaluation was performed according to the evaluation method of Test Example 1 and the evaluation criteria, this white sauce with bubbles was a heavy texture with no bottling, and a light texture was not obtained.

[Comparative Example 5]
Processed aerated food according to Example 1 (1) except that 30% of raw egg white was replaced with 3% whey (converted to solid content), and then aerated white according to Example 1 (2). Made the sauce.

When evaluated according to the evaluation method and evaluation criteria of Test Example 1, the white sauce with bubbles had a smooth texture, but a white texture with bubbles and a light texture was obtained. I couldn't.

[Comparative Example 6]
Processed aerated food according to Example 1 (1) except that 3% of whey (in terms of solid content) was replaced with 30% of raw egg white, and then aerated white according to Example 1 (2) Made the sauce.

When the evaluation was performed according to the evaluation method of Test Example 1 and the evaluation criteria, the white sauce with bubbles was a light and soft texture, but the white sauce with a smooth texture was a smooth texture. It was not obtained.

[Example 5]
Reduced starch saccharified product with DE value 20 ("PO-20" manufactured by Mitsubishi Corporation Foodtech Co., Ltd., solid content 70%) is reduced starch saccharified product with DE value 15 ("SE100" manufactured by Food Science Co., Ltd.) The content (solid content 70%) was changed from 20% to 5%, and the content of egg white and whey was changed from 3% to 1% and 4% in terms of solid content, respectively. Except for the above, an aerated processed food was produced according to Example 1 (1). Next, a white sauce with bubbles was produced according to Example 1 (2). The aerated white sauce thus obtained did not contain fats and oils and had a viscosity (20 ° C.) of 50 Pa · s.

When evaluated according to the evaluation method of Test Example 1 and the evaluation criteria, the white sauce with air bubbles of Example 5 had a smooth and light texture, and was excellent in smoothness and lightness.

[Example 6]
The aerated processed food was produced according to Example 1 (1) except that the contents of raw egg white and whey (in terms of solid content) were changed from 3% to 1% and 3% of raw egg yolk was blended. . Next, the obtained aerated processed food was filled in a polyethylene container and stored frozen at −20 ° C. for 1 week. The obtained aerated processed food had a fat content of 1% and a viscosity (20 ° C.) of 50 mPa · s. Next, after thawing the aerated processed food, an aerated white sauce was produced according to Example 1 (2).

When evaluated according to the evaluation method of Test Example 1 and the evaluation criteria, the bubbled white sauce of Example 6 was slightly inferior to a light texture due to a slight heavy texture.

[Example 7]
An aerated processed food was produced according to Example 1 (1) except that 5% of skim milk powder was additionally used, and then an aerated white sauce was produced according to Example 1 (2).
The skimmed milk powder used contained 7% whey and 27% casein. The aerated processed food of Example 7 did not contain fats and oils, the whey content was 3.4%, and the casein content was 1.4%.

When evaluated according to the evaluation method of Test Example 1 and the evaluation criteria, the white sauce with air bubbles of Example 7 is excellent in smoothness but slightly inferior in lightness due to a slightly heavy texture. It was. Therefore, it can be seen that it is preferable not to contain casein in order to suppress a heavy and heavy texture.

[Test Example 2]
The influence on the smoothness and lightness of the aerated white sauce due to the difference in specific gravity, pH, and heating conditions of the aerated processed food was investigated. Specifically, except that the specific gravity, pH and heating conditions shown in Table 2 were changed, a processed aerated food was produced according to Example 1 (1), and then aerated according to Example 1 (2). Made white sauce. The obtained white sauce containing bubbles was evaluated according to the evaluation method and evaluation criteria of Test Example 1.
The pH was adjusted by citric acid or citrate, and the specific gravity was adjusted by the amount of air blown and the time during stirring.
Moreover, all the aerated processed foods obtained did not contain fats and oils, and the viscosity (20 degreeC) was 50-90 mPa * s.

From the results in Table 2,
Example 1 and No. 1 to 3 having a specific gravity in the range of 0.3 to 0.7 is excellent in smoothness and lightness, or is not problematic, and particularly in the range of specific gravity in the range of 0.4 to 0.6. It can be seen that some are more preferred.
Example 1 and No. From 1 and 4, the pH is in the range of 4.5 to 6 is excellent in smoothness and lightness, or is not problematic, and particularly in the range of pH 5.0 to 5.5. It can be understood that it is more preferable.
Example 1 and No. From 1, 5 and 6, the heating conditions in the range of 60 to 90 ° C. are excellent in smoothness and lightness, or are not problematic. Especially, the heating conditions in the range of 75 to 85 ° C. It can be understood that it is more preferable.

Claims (5)

The fat content is 5% or less, the viscosity (20 ° C.) is 40 to 100 Pa · s, and the aerated processed food containing egg white, whey and reduced starch saccharified product is mixed with white sauce. A white sauce with bubbles. The aerated white sauce according to claim 1, wherein the reduced starch saccharified product has a DE value of the raw sugar of 10 to 40. The aerated white sauce according to claim 1 or 2, wherein the aerated processed food has a specific gravity of 0.3 to 0.7. The aerated white sauce according to any one of claims 1 to 3, wherein the pH of the aerated processed food is 4.5 to 6. Viscosity of 40 to 100 Pa · s (20 ° C.) heated at 60 to 90 ° C. after foaming slurry containing 5% or less of fat and oil, egg white, whey, and reduced starch saccharified product A process for producing an aerated white sauce, comprising mixing an aerated processed food product having a white sauce with a white sauce.