JP2016042823A - Method for producing white sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a white sauce having a smoother texture after freezing storage, and also has a good flavor.SOLUTION: A method for producing a white sauce is characterized in that propylene glycol fatty acid ester whose constituent fatty acid has 14-20 carbon atoms is dispersed in aqueous raw material and added.SELECTED DRAWING: None

Description

  The present invention relates to a white sauce manufacturing method.

  In general, white sauce is produced by preparing white roux by cooking wheat flour with fats and oils such as butter and margarine, adding dairy products such as milk to this, and heating while melting roux. White sauce is used in the production of various foods. For example, seasoning, ingredients, and spices are added and processed into cream croquette, gratin, doria, cream stew, pasta sauce, and the like. Foods processed with white sauce and white sauce are circulated with high-temperature heat sterilization treatment such as retort sterilization and freezing treatment to enable long-term storage. There was a problem that the smooth texture that had had.

  As a method of maintaining the smoothness of white sauce, for example, dairy products such as milk, powdered milk and condensed milk are not used as the main ingredients, but oil-in-water retort-cooked white sauce-like foods consisting of fat and water or water-soluble ingredients (Patent Document 1), Lou (Patent Document 2) characterized by adding an emulsifier at least partially in a liquid crystal state, and the like have been proposed.

  However, the method of Patent Document 1 is effective for high-temperature heat sterilization treatment such as retort sterilization, but when treated at a low temperature, deterioration of the texture of white sauce cannot be suppressed. Although the method of Patent Document 2 can prevent deterioration due to refrigerated storage, the effect is not sufficient in frozen storage processed at a lower temperature, and depending on the type and amount of emulsifier to be added, the flavor may be affected. is there.

  As a method for maintaining the smoothness of white sauce even after freezing storage, for example, an improving agent for white sauce comprising propylene glycol fatty acid ester having 14 to 20 carbon atoms of constituent fatty acids (Patent Document 3) Etc. have been proposed. With this method, smoothness can be maintained to some extent even after frozen storage, and the influence on the flavor is small, but the sauce still tends to become hard and the mouthfeel is somewhat rough, leaving room for improvement.

JP-A-4-63577 JP 2003-2119844 JP 2014-33657 A

  An object of the present invention is to provide a method for producing a white sauce that has a smoother texture after freezing and has a good flavor.

  As a result of intensive studies to solve the above problems, the inventors of the present invention have prepared a white sauce produced by predispersing a propylene glycol fatty acid ester composed of a fatty acid having a specific carbon number in an aqueous raw material, after being stored frozen. The present inventors have found that the texture is smooth and the flavor is good, and the present invention has been made based on this finding.

  That is, this invention consists of the manufacturing method of the white sauce characterized by disperse | distributing and adding the propylene glycol fatty acid ester whose carbon number of a constituent fatty acid is 14-20 in an aqueous raw material.

  According to the production method of the present invention, it is possible to produce a white sauce having a smooth texture after freezing and having a good flavor.

  In the present invention, white sauce refers to flour and / or starch, fats and oils, dairy products and other water-based raw materials used as raw materials, and the roux is prepared by heating flours and starches and fats and oils. Products and other water-based raw materials are added to melt the roux, or these main raw materials are mixed to prepare a white sauce raw material solution, which is then emulsified into an oil-in-water type produced by heating and thickening. It is a form of food.

  The production method of the present invention is characterized in that, in the production of such a white sauce, propylene glycol fatty acid ester having 14 to 20 carbon atoms of the constituent fatty acid is dispersed and added to the aqueous raw material.

  The propylene glycol fatty acid ester having 14 to 20 carbon atoms of the constituent fatty acid used in the present invention (hereinafter also referred to as “the propylene glycol fatty acid ester according to the present invention”) is a fatty acid having 14 to 20 carbon atoms. And is produced by a method known per se such as an esterification reaction or a transesterification reaction. The ester may be a monoester, a diester, or a mixture thereof. A monoester is preferable, and a mixture containing 90% or more of a monoester is preferable if it is a mixture.

  The fatty acid constituting the propylene glycol fatty acid ester according to the present invention is not particularly limited as long as it is a fatty acid based on edible animal and vegetable fats and oils and has 14 to 20 carbon atoms, for example, 14 to 20 carbon atoms. Linear saturated fatty acids (eg, myristic acid, palmitic acid, stearic acid, arachidic acid, etc.) or unsaturated fatty acids (eg, palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid) And myristic acid, palmitic acid, stearic acid or oleic acid are preferred.

  Examples of the propylene glycol fatty acid ester according to the present invention include propylene glycol palmitic acid ester (product name: Riquemar PP-100; monoester content 90% or more; carbon number 16 of constituent fatty acid; manufactured by Riken Vitamin Co., Ltd.), propylene glycol Stearic acid ester (product name: Riquemar PS-100; monoester content 90% or more; carbon number of constituent fatty acids 18; manufactured by Riken Vitamin Co., Ltd.), propylene glycol oleate (product name: Riquemar PO-100V; monoester content) An amount of 90% or more; carbon number of constituent fatty acids 18; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold, and these can be used in the present invention.

  The aqueous raw material used in the present invention is not particularly limited as long as it is mainly composed of water among those used as a white sauce raw material, but is preferably a liquid having a water content of 20 to 100% by mass. . Examples of such aqueous raw materials include water, dairy products mainly composed of water, soup stock, liquid seasonings, and mixtures thereof.

  There is no particular limitation on the method of adding the propylene glycol fatty acid ester according to the present invention by dispersing it in an aqueous raw material. For example, a high-speed rotary dispersion / emulsifier, a high-pressure homogenizer, an ultrasonic emulsifier, Examples thereof include a method of dispersing the propylene glycol fatty acid ester in an aqueous raw material and a method of dispersing the propylene glycol fatty acid ester in which the propylene glycol fatty acid ester is formulated and imparted with water dispersibility in an aqueous raw material.

  Examples of a method for formulating the propylene glycol fatty acid ester according to the present invention to impart water dispersibility include (i) propylene glycol fatty acid ester according to the present invention and (ii) glycerin diacetyl tartaric acid unsaturated fatty acid ester, polyoxyethylene Sorbitan unsaturated fatty acid ester, glycerin and unsaturated fatty acid ester, glycerin citrate unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester and one or more selected from the group of sorbitan unsaturated fatty acid ester are dissolved It is preferable to prepare a preparation which is a composition (hereinafter referred to as “self-emulsifying preparation”). As a dissolution method, for example, the above components (i) and (ii) can be mixed and heated to 55 to 90 ° C. for dissolution. Here, propylene glycol fatty acid esters are generally classified as lipophilic emulsifiers, and are poorly dispersible in water. Thus, dispersibility in water (self-emulsifying) is imparted by using a self-emulsifying type formulation, and an aqueous system is provided. Dispersion into the raw material becomes easy.

  The glycerin diacetyltartaric acid unsaturated fatty acid ester of (ii) above is an esterification product of glycerin, diacetyltartaric acid and unsaturated fatty acid. Usually, glycerin unsaturated fatty acid ester and diacetyltartaric acid are converted into a known method (for example, ester). Obtained by reaction. The unsaturated fatty acid constituting the glycerin diacetyl tartaric acid unsaturated fatty acid ester is not particularly limited as long as it is an unsaturated fatty acid based on edible animal and vegetable oils and fats, for example, a linear unsaturated fatty acid having 6 to 24 carbon atoms, preferably Is a linear unsaturated fatty acid having 8 to 18 carbon atoms, more preferably a linear unsaturated fatty acid having 18 carbon atoms. Specifically, for example, one or two or more unsaturated fatty acids selected from the group of oleic acid, linoleic acid, linolenic acid and the like can be mentioned. Preferably, oleic acid is 50% by mass or more, more preferably 70% by mass. The unsaturated fatty acid or unsaturated fatty acid mixture which contains above is mentioned.

  The polyoxyethylene sorbitan unsaturated fatty acid ester (ii) is a nonionic surfactant obtained by adding ethylene oxide to sorbitan monounsaturated fatty acid ester which is a partial ester of sorbitol or sorbitan and unsaturated fatty acid. The unsaturated fatty acid constituting the polyoxyethylene sorbitan unsaturated fatty acid ester is, for example, a linear unsaturated fatty acid having 6 to 24 carbon atoms, preferably a linear unsaturated fatty acid having 8 to 18 carbon atoms, more preferably carbon. The linear unsaturated fatty acid of number 18 is mentioned. Specifically, for example, one or two or more unsaturated fatty acids selected from the group of oleic acid, linoleic acid, linolenic acid and the like can be mentioned. Preferably, oleic acid is 50% by mass or more, more preferably 70% by mass. The unsaturated fatty acid or unsaturated fatty acid mixture which contains above is mentioned.

  The ester of glycerin and unsaturated fatty acid (ii) described above can make unreacted glycerin as much as possible from the esterification reaction product of glycerin and unsaturated fatty acid or the transesterification reaction product of glycerin and fat (triglyceride). Monoglyceride (glycerin monounsaturated fatty acid ester), diglyceride (glycerin diunsaturated fatty acid ester) and triglyceride (glycerin triunsaturated fatty acid ester), or a mixture containing these. Examples of the ester of glycerin and unsaturated fatty acid include a reaction monoglyceride containing 40 to 60% monoglyceride, and a distilled monoglyceride obtained by purifying the reaction monoglyceride to increase the monoglyceride content. The content of monoglyceride in 100% of the distilled monoglyceride is usually 90% or more. The unsaturated fatty acid constituting the glycerin unsaturated fatty acid ester is not particularly limited as long as it is an unsaturated fatty acid based on edible animal and vegetable oils and fats. For example, a linear unsaturated fatty acid having 6 to 24 carbon atoms is preferable. Is a linear unsaturated fatty acid having 8 to 18 carbon atoms, more preferably a linear unsaturated fatty acid having 18 carbon atoms. Specifically, for example, one or two or more unsaturated fatty acids selected from the group of oleic acid, linoleic acid, linolenic acid and the like can be mentioned. Preferably, oleic acid is 50% by mass or more, more preferably 70% by mass. The unsaturated fatty acid or unsaturated fatty acid mixture which contains above is mentioned.

  The glycerin citrate unsaturated fatty acid ester of (ii) above is an esterification product of glycerin, citric acid and unsaturated fatty acid, and usually glycerol unsaturated fatty acid ester and citric acid are obtained by a known method (for example, esterification). Reaction). The unsaturated fatty acid constituting the glycerine citrate unsaturated fatty acid ester is not particularly limited as long as it is an unsaturated fatty acid based on edible animal and vegetable oils and fats, for example, a linear unsaturated fatty acid having 6 to 24 carbon atoms, preferably Is a linear unsaturated fatty acid having 8 to 18 carbon atoms, more preferably a linear unsaturated fatty acid having 18 carbon atoms. Specifically, for example, one or two or more unsaturated fatty acids selected from the group of oleic acid, linoleic acid, linolenic acid and the like can be mentioned. Preferably, oleic acid is 50% by mass or more, more preferably 70% by mass. The unsaturated fatty acid or unsaturated fatty acid mixture which contains above is mentioned.

  The polyglycerin unsaturated fatty acid ester (ii) is an esterification product of polyglycerin and unsaturated fatty acid, and can be obtained by a method known per se such as an esterification reaction. The polyglycerin is usually a mixture of polyglycerin having different degrees of polymerization, which is obtained by heating glycerin, glycidol, epichlorohydrin or the like to cause polycondensation reaction. The polyglycerin used in the present invention has an average degree of polymerization of about 2 to 10, for example, diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average polymerization). Degree 4), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8) or decaglycerin (average degree of polymerization 10). Among them, diglycerin, triglycerin, tetraglycerin and decaglycerin are preferable. Diglycerin is more preferable. The unsaturated fatty acid constituting the polyglycerol unsaturated fatty acid ester is not particularly limited as long as it is an unsaturated fatty acid based on edible animal and vegetable oils and fats, for example, a linear unsaturated fatty acid having 6 to 24 carbon atoms, Preferably, it is a linear unsaturated fatty acid having 8 to 18 carbon atoms, more preferably a linear unsaturated fatty acid having 18 carbon atoms. Specifically, for example, one or two or more unsaturated fatty acids selected from the group of oleic acid, linoleic acid, linolenic acid and the like can be mentioned. Preferably, oleic acid is 50% by mass or more, more preferably 70% by mass. The unsaturated fatty acid or unsaturated fatty acid mixture which contains above is mentioned.

  The sorbitan unsaturated fatty acid ester (ii) is an esterification product of sorbitol or sorbitan and an unsaturated fatty acid, and is produced by an esterification reaction known per se. The unsaturated fatty acid constituting the sorbitan unsaturated fatty acid ester is not particularly limited as long as it is an unsaturated fatty acid based on edible animal and vegetable oils and fats, for example, a linear unsaturated fatty acid having 6 to 24 carbon atoms, preferably carbon. A linear unsaturated fatty acid having 8 to 18 carbon atoms, more preferably a linear unsaturated fatty acid having 18 carbon atoms can be used. Specifically, for example, one or two or more unsaturated fatty acids selected from the group of oleic acid, linoleic acid, linolenic acid and the like can be mentioned. Preferably, oleic acid is 50% by mass or more, more preferably 70% by mass. The unsaturated fatty acid or unsaturated fatty acid mixture which contains above is mentioned.

  Moreover, you may mix | blend edible fats and oils with the said self-emulsification type | mold formulation for the objectives, such as adjustment of content of the said component (i) and (ii). Edible fats and oils are animal and vegetable fats and oils suitable for edible use, transesterified oils, fractionated oils and the like, and are preferably edible fats and oils that are liquid at room temperature (15 to 25 ° C.). Examples of such edible oils and fats include safflower oil, soybean oil, cottonseed oil, rice bran oil, rapeseed oil, olive oil, and the like, as well as glycerin difatty acid ester and propylene glycol difatty acid ester. These edible fats and oils may be used alone or in any combination of two or more.

  The content of the components (i) and (ii) and the edible oil / fat in 100% by mass of the self-emulsifying formulation varies depending on the type of the component (ii) and is not uniform, but the component (ii) is glycerin diacetyltartaric acid. In the case of unsaturated fatty acid ester or polyoxyethylene sorbitan unsaturated fatty acid ester, component (i) is usually 1 to 99% by mass, preferably 40 to 60% by mass, and component (ii) is usually 1 to 99% by mass, Preferably it is 1-10 mass%, and edible fats and oils are 0-98 mass% normally, Preferably it is 30-59 mass%.

  In addition, when component (ii) is an ester of glycerin and unsaturated fatty acid, glycerin citrate unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester or sorbitan unsaturated fatty acid ester, the above component in 100% by mass of the self-emulsifying preparation The content of (i), (ii) and edible oil / fat is that component (i) is usually 1 to 99% by mass, preferably 15 to 60% by mass, and component (ii) is usually 1 to 90% by mass, preferably Is 5 to 25% by mass, and the edible fat is usually 0 to 94% by mass, preferably 30 to 80% by mass.

  The production method of the present invention is not particularly limited except that the propylene glycol fatty acid ester according to the present invention is dispersed in an aqueous raw material and added, and the white sauce according to the present invention is a conventional method using, for example, a conventional apparatus. Can be manufactured. As an outline of the production method, the following methods 1 to 4 can be exemplified.

[Method 1]
The propylene glycol fatty acid ester according to the present invention is added to a water-based raw material such as water-based dairy products and / or water, and dispersed using an apparatus such as a high-pressure homogenizer to obtain a dispersion. Flour and / or starch, fats and oils, seasonings, spices, etc. are added to this dispersion, and it heat-mixes at 60-100 degreeC, and obtains a white sauce.

[Method 2]
Flour and / or starch is added to the heated oil and fat, and heated and mixed so as not to burn for 4 to 10 minutes to produce white roux. On the other hand, the propylene glycol fatty acid ester according to the present invention is added to a dairy product mainly containing water and / or water-based raw materials such as water, and dispersed using an apparatus such as a high-pressure homogenizer to obtain a dispersion. Next, the dispersion, seasoning, spices and the like are added to the previously produced white roux and heated and mixed at 60 to 100 ° C. to obtain a white sauce.

[Method 3]
A self-emulsifying preparation containing the propylene glycol fatty acid ester according to the present invention is added to water-based dairy products and / or water-based raw materials such as water, and dispersed while heating to obtain a dispersion. Flour and / or starch, fats and oils, seasonings, spices, etc. are added to this dispersion, and it heat-mixes at 60-100 degreeC, and obtains a white sauce.

[Method 4]
Flour and / or starch is added to the heated oil and fat, and heated and mixed so as not to burn for 4 to 10 minutes to produce white roux. On the other hand, a self-emulsifying preparation containing the propylene glycol fatty acid ester according to the present invention is added to a water-based raw material such as dairy products mainly composed of water and / or water and dispersed while heating to obtain a dispersion. Next, the dispersion, seasoning, spices and the like are added to the previously produced white roux and heated and mixed at 60 to 100 ° C. to obtain a white sauce.

  The flour is not particularly limited as long as it is generally a flour that can be used as a raw material for white sauce. Examples thereof include wheat flour (for example, strong flour, thin flour, semi-strong flour, medium flour, etc.), barley flour, rye flour, and the like. Preferably, it is flour. These flours may be used alone or in any combination of two or more. Further, as these flours, those that have been previously roasted or wet-heat treated may be used.

  The starch is not particularly limited as long as it is a starch that can generally be a raw material for white sauce, and examples thereof include corn starch, wheat starch, potato starch, and processed starch using these as raw materials. These starches may be used alone or in any combination of two or more.

  The fats and oils are not particularly limited as long as they are edible fats and oils such as olive oil, canola oil, rice bran oil, safflower oil, high oleic safflower oil, soybean oil, corn oil, rapeseed oil, palm oil, palm kernel oil. , Sunflower oil, high oleic sunflower oil, cottonseed oil, vegetable oil such as palm oil and peanut oil, animal oil such as beef tallow, pork fat, fish oil and milk fat, and those obtained by fractionating these animal and vegetable oils (for example, palm olein, palm stearin Etc.) or those subjected to hydrogenation treatment, and those obtained by subjecting these animal or vegetable oils or fats to an ester exchange treatment by arbitrarily combining two or more of them. These fats and oils may be used alone or in any combination of two or more.

  The water-based dairy product is not particularly limited as long as it is a dairy product that can be a raw material for white sauce and is mainly water-based, for example, milk, whole fat condensed milk, skimmed condensed milk, fresh cream or These processed products are listed. These water-based dairy products may be used alone or in any combination of two or more.

  In the industrial production of white sauce according to the present invention, for example, a normal flat pot equipped with a stirrer and a heating jacket can be used.

  In the production method of the present invention, the addition amount of the propylene glycol fatty acid ester according to the present invention is not particularly limited, but is usually 0.1 to 10% by mass, preferably 0.3 to 100% by mass with respect to 100% by mass of white sauce. 3% by mass.

  The white sauce produced by the production method of the present invention is not particularly limited in the content of main raw materials (ie, flours and / or starches, fats and oils and water-based raw materials), but the fats and oils in 100% by weight of white sauce. Is preferably 3 to 10% by mass, more preferably 3 to 8% by mass, and particularly preferably 3 to 5% by mass. The effect of this invention is fully exhibited as content of fats and oils is such a range.

  In the production method of the present invention, in addition to the main raw material and the propylene glycol fatty acid ester according to the present invention, any component that is usually used for the production of white sauce may be blended within a range that does not impair the object of the present invention. For example, a thickener, an antioxidant, a pH adjuster, casein, whole milk powder, skim milk powder, whey protein, salt, sugar, spice, fragrance and the like can be blended.

  The white sauce produced by the production method of the present invention can be packed in a packaging material (such as a retort pouch) that is resistant to high-temperature heat and subjected to high-temperature heat sterilization by heating at high temperature. Although high temperature heat processing conditions change with packaging forms, white sauce content, and a viscosity, 20 to 50 minutes are illustrated at 120 degreeC, for example. In addition, the white sauce according to the present invention can be frozen by being packed in a refrigeration-resistant packaging material and frozen. The freezing treatment conditions vary depending on the packaging form, white sauce content, viscosity, etc., but each temperature zone such as −10 to −40 ° C. is exemplified.

  The white sauce produced by the production method of the present invention can be used after being processed into foods such as cream croquette, gratin, doria, cream stew, pasta sauce by adding seasonings, ingredients, spices and the like. . Examples of ingredients include seafood, meat, vegetables, mushrooms, beans, dairy products, cereals, nuts, fruits, etc., and can be appropriately selected according to the type of food to be processed. .

  Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.

[Test Example 1]
[Manufacture of white sauce]
(1) Raw materials 1) Wheat starch (Product name: Floating powder; Nagata Sangyo Co., Ltd.)
2) Skim milk (Product name; manufactured by Morinaga Milk Industry Co., Ltd.)
3) Water 4) Propylene glycol stearate (Product name: Riquemar PS-100; carbon number of constituent fatty acids: 18; manufactured by Riken Vitamin Co., Ltd.)
5) Propylene glycol oleate (Product name: Riquemar PO-100V; carbon number of constituent fatty acids: 18; manufactured by Riken Vitamin Co., Ltd.)
6) Rapeseed oil (Product name; Wako Pure Chemical Industries, Ltd.)

(2) Mixing ratio of white sauce Table 1 shows the mixing ratio of white sauces 1 to 5 manufactured using the above raw materials.

(3) Manufacturing method of white sauce <Manufacture of white sauces 1-2>
Based on the mixing ratio shown in Table 1, water is put into a 300 mL glass beaker, and propylene glycol stearate ester or propylene glycol oleate is added thereto, and a high-speed rotary dispersion / emulsifier (product name: Histcolon; Microtech) -The product was processed at 30000 rpm for 30 seconds using a product manufactured by Nichion Co., Ltd. to prepare a preliminary dispersion. Subsequently, the preliminary dispersion was subjected to 1 under the conditions of a first stage pressure of 17.5 MPa and a second stage pressure of 3.5 MPa using a high-pressure homogenizer (product name: Panda PLUS 2000; manufactured by Niro Soabi). The treatment was repeated to obtain 200 g of a propylene glycol fatty acid ester dispersion.
79 g of the dispersion is put into a 300 mL glass beaker, all the remaining raw materials are added here, the beaker is sealed with a wrap, and then stirred with a stirrer (product name: HS-3E; manufactured by Inoue Seieido). While using a water bath (product name: TBS181SA; manufactured by Advantech Toyo Co., Ltd.) at 100 ° C. for 10 minutes, 100 g of each of white sauces 1 and 2 was obtained.

<Manufacture of white sauce 3-4>
Based on the blending ratio shown in Table 1, rapeseed oil was put in a 300 mL glass beaker, and propylene glycol stearate or propylene glycol oleate was added to this, and a stirrer (product name: HS-3E; manufactured by Inoue Seieido) Then, propylene glycol stearate or propylene glycol oleate was dispersed at 40 ° C. using a water bath (product name: TBS181SA; manufactured by Advantech Toyo Co., Ltd.) while stirring. All the remaining raw materials were added here, and the beaker was sealed with a wrap and further heated at 100 ° C. for 10 minutes to obtain 100 g of white sauce 3 to 4 each.

<Manufacture of white sauce 5>
Based on the blending ratio shown in Table 1, all raw materials are put into a 300 mL glass beaker, the beaker is sealed with a wrap, and then stirred with a stirrer (product name: HS-3E; manufactured by Inoue Seieido Co., Ltd.). Using a bath (product name: TBS181SA; manufactured by Advantech Toyo Co., Ltd.), the mixture was heated at 100 ° C. for 10 minutes to obtain 100 g of white sauce 5.

  Here, Table 2 shows the number of carbon atoms of the constituent fatty acid of the propylene glycol fatty acid ester and the method of adding the propylene glycol fatty acid ester for the production of white sauces 1 to 5.

  Here, the manufacture of the white sauces 1 and 2 is one in which a propylene glycol fatty acid ester having 14 to 20 carbon atoms in a constituent fatty acid is dispersed and added to an aqueous raw material, and is an example of the present invention. The production of white sauces 3 to 4 is a comparative example in which the propylene glycol fatty acid ester is dispersed and added to a non-aqueous raw material (that is, rapeseed oil). As a control, white sauce 5 was produced without adding propylene glycol fatty acid ester.

[Evaluation of white sauce]
(1) Hardness test 50 g of each of white sauces 1 to 5 was filled in a plastic cylindrical container (capacity 50 mL), stored frozen in a freezer at −20 ° C. for 24 hours, and then naturally thawed at room temperature for 6 hours. . Thereafter, the white sauce is filled into another cylindrical container (inner diameter 50 mm; height 15 mm), and the hardness is measured in a 25 ° C. environment using a creep meter (product name: RE-33005B; manufactured by Yamadensha). It was measured. Specifically, a cylindrical plunger having a diameter of 16 mm was used, and the stress (g) when the plunger was pushed 13.5 mm (90% of the height) from the surface of the white sauce at a speed of 10 mm / sec. ) Was measured. The measurement was performed three times, and the average value was symbolized according to the following evaluation criteria. The results are shown in Table 4.
A: Extremely good Stress maximum value of less than 70 g ○: Good Stress maximum value of 70 g or more and less than 90 g Δ: Slightly bad Stress maximum value of 90 g or more and less than 110 g ×: Bad Stress maximum value of 110 g or more

(2) Sensory test The sensory test was done about the mouth-feel and flavor of the white sauces 1-5 after the above-mentioned frozen storage and natural thawing. The test was conducted by 10 panelists according to the evaluation criteria shown in Table 3. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 4.
◎: Very good Average value 3.5 or more ○: Good Average value 2.5 or more, less than 3.5 △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

(3) Comprehensive evaluation Based on the test results of (1) and (2), the white sauce after frozen storage and natural thawing was comprehensively evaluated. Specifically, in the results of the above test, “◎” is 4 points, “◯” is 3 points, “Δ” is 2 points, “×” is 1 point, and the total points are obtained. Turned into. The results are shown in Table 4.
A: Very good Total score 12
○: Good Total score 11
Δ: Slightly bad Total score 9-10
×: Bad Total score of 8 or less

  As is clear from the results in Table 4, the white sauces 1 and 2 produced by the production method of the present invention had high evaluations of hardness, mouthfeel, and flavor, and were sufficiently excellent in comprehensive evaluation. In contrast, even white sauce obtained by adding a propylene glycol fatty acid ester having 14 to 20 carbon atoms in the constituent fatty acid is obtained by dispersing it in a water-insoluble raw material 3 Although -4 is equivalent to the Example of this invention in flavor, hardness and a mouthfeel are inadequate compared with an Example, and the comprehensive evaluation was inferior.

[Test Example 2]
[Production of propylene glycol myristic acid ester]
In a 20 L reaction can equipped with a stirrer, thermometer, gas blowing tube and water separator, 4530 g of propylene glycol (product name: food additive propylene glycol; manufactured by ADEKA) and myristic acid (product name: EDENOR C14-99) (C); Emery Oleochemicals (M), manufactured by Sdn. Bhd.) (10470 g) was charged, and the esterification reaction was carried out for 6 hours while removing the generated water from the system at 190 to 220 ° C. in a nitrogen gas stream. The obtained reaction solution was supplied to a centrifugal molecular distillation machine (product name: CEH-300B2 special; manufactured by ULVAC TECHNO) and remained at a temperature of 100 to 150 ° C. under a vacuum of 100 to 400 Pa. Glycol and fatty acid are distilled off, and further distilled at a temperature of 150 to 170 ° C. under a pressure of 10 to 80 Pa. As a fraction, propylene glycol myristic acid ester (prototype; carbon number of constituent fatty acid: 14; monoester) About 6300 g was obtained. The acid value of this product was 0.3.

[Preparation of propylene glycol fatty acid ester-containing self-emulsifying preparation]
(1) Raw materials 1) Propylene glycol myristic acid ester (prototype; constituent carbon number: 14)
2) Propylene glycol palmitic acid ester (Product name: Riquemar PP-100; carbon number of constituent fatty acids: 16; manufactured by Riken Vitamin Co., Ltd.)
3) Propylene glycol stearate (Product name: Riquemar PS-100; carbon number of constituent fatty acids: 18; manufactured by Riken Vitamin Co., Ltd.)
4) Propylene glycol oleate (Product name: Riquemar PO-100V; carbon number of constituent fatty acids: 18; manufactured by Riken Vitamin Co., Ltd.)
5) Propylene glycol laurate (Product name: Riquemar PL-100; carbon number of constituent fatty acids: 12; manufactured by Riken Vitamin Co., Ltd.)
6) Propylene glycol behenic acid ester (product name: Riquemar PB-100; carbon number of constituent fatty acids: 22; manufactured by Riken Vitamin Co., Ltd.)
7) Glycerin diacetyl tartaric acid unsaturated fatty acid ester (Product name: PANODAN AB-100VEG; manufactured by Danisco Co.)
8) Rapeseed oil (product name; manufactured by Borso Oil & Fats Co., Ltd.)

(2) Proportion ratio of propylene glycol fatty acid ester-containing self-emulsifying preparation Propylene glycol fatty acid ester-containing self-emulsifying preparation (hereinafter, also simply referred to as “self-emulsifying preparation”) 1 to 6 prepared using the above raw materials Is shown in Table 5.

(3) Preparation method of propylene glycol fatty acid ester-containing self-emulsifying preparation Based on the blending ratio shown in Table 1, predetermined raw materials were put into a 500 mL glass beaker and dissolved by heating to 60 ° C. while stirring with a glass rod. Then, it cooled to room temperature and prepared each self-emulsification type | formula 1-6 of 400g.

[Manufacture of white sauce]
(1) Raw materials 1) Butter (Product name: Hokkaido butter; Snow Brand Megmilk Co., Ltd.)
2) Roasted flour (Product name; manufactured by Riken Vitamin)
3) Acetylated adipic acid cross-linked tapioca starch (product name: solar eclipse MT-80; manufactured by Nippon Shokuhin Kako Co., Ltd.)
4) Consomme powder (Product name; manufactured by Riken Vitamin)
5) Milk (Product name: Haranano Ranch 3.6 Milk; manufactured by Koshin Dairy)
6) Water 7) Self-emulsifying formulations 1-6
8) Rapeseed oil (product name; manufactured by Borso Oil & Fats Co., Ltd.)

(2) Mixing ratio of white sauce Table 6 shows the mixing ratio of white sauces 6 to 18 manufactured using the above raw materials.

(3) Manufacturing method of white sauce <Manufacture of white sauces 6 to 11>
Based on the blending ratio shown in Table 6, milk and water are put into a 500 mL glass beaker, and any of the self-emulsifying preparations 1 to 6 is added thereto and stirred with a glass rod (product name: HP-103K). ; Manufactured by Toshiba) to 40 ° C. to disperse the self-emulsifying preparation. All the remaining raw materials were added here, and the cooking heater was set at 90 ° C. and heated for about 30 minutes until the yield reached 90%, to obtain 330 g of white sauce 6-11.

<Manufacture of white sauce 12-17>
Based on the blending ratio shown in Table 6, butter is put into a 500 mL glass beaker, and any of the self-emulsifying preparations 1 to 6 is added thereto and stirred with a glass rod (product name: HP-103K; Toshiba). And the self-emulsifying preparation was dispersed. All the remaining raw materials were added thereto, and the heating temperature was set to 90 ° C. and heated for about 30 minutes until the yield reached 90%, thereby obtaining 330 g of white sauce 12 to 17 each.

<Manufacture of white sauce 18>
Based on the blending ratio shown in Table 6, butter was put into a 500 mL glass beaker, rapeseed oil was added thereto, and the mixture was heated to 40 ° C. with a cooking heater (product name: HP-103K; manufactured by Toshiba) while stirring with a glass rod. . All of the remaining raw materials were added thereto, the cooking heater was set at 90 ° C. and heated for about 30 minutes until the yield reached 90%, and 330 g of white sauce 18 was obtained.

  Here, Table 7 shows the number of carbon atoms of the constituent fatty acid of the propylene glycol fatty acid ester contained in the self-emulsifying preparation and the method of adding the self-emulsifying preparation for the production of white sauces 1 to 13.

  Here, the manufacture of white sauces 6 to 9 is a dispersion of self-emulsifying preparations 1 to 4 containing propylene glycol fatty acid esters having 14 to 20 carbon atoms in the constituent fatty acids, dispersed in an aqueous raw material, and added. It is an Example of this invention. Moreover, the manufacture of white sauces 10-11 is a comparative example in which self-emulsifying preparations 5-6 containing propylene glycol fatty acid esters whose constituent fatty acids have a carbon number outside the range of 14-20 are dispersed and added to an aqueous raw material. is there. The production of white sauces 12 to 15 is a comparative example in which self-emulsifying preparations 1 to 4 are dispersed and added to a non-aqueous raw material (that is, butter). Moreover, manufacture of the white sauces 16-17 is a comparative example which disperse | distributed and added the self-emulsification type preparations 5-6 to the non-aqueous raw material. As a control, white sauce 18 was produced without the addition of a self-emulsifying formulation.

[Evaluation of white sauce]
(1) Hardness test Each 100 g of white sauce 6-18 is filled into a plastic cylindrical container (capacity 100 mL; inner diameter 55 mm), frozen in a freezer at −10 ° C. for 3 days, and then at room temperature for 6 hours. Naturally thawed. Thereafter, the hardness was measured in a 25 ° C. environment using a rheometer (product name: RT-2002J; manufactured by Rheotech). Specifically, a cylindrical plunger having a diameter of 25 mm was used, and the maximum value of stress (g) when the plunger was pushed 20 mm from the surface of the white sauce at a speed of 60 mm / min was measured. Symbolized according to the evaluation criteria. The results are shown in Table 9.
A: Extremely good Stress maximum value of less than 70 g ○: Good Stress maximum value of 70 g or more and less than 90 g Δ: Slightly bad Stress maximum value of 90 g or more and less than 110 g ×: Bad Stress maximum value of 110 g or more

(2) Sensory test A sensory test was performed on the mouthfeel and flavor of the white sauce 6-18 after the above-mentioned frozen storage and natural thawing. The test was conducted by 10 panelists according to the evaluation criteria shown in Table 8. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 9.
◎: Very good Average value 3.5 or more ○: Good Average value 2.5 or more, less than 3.5 △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

(3) Comprehensive evaluation Based on the test results of (1) and (2), the white sauce after frozen storage and natural thawing was comprehensively evaluated. Specifically, in the results of the above test, “◎” is 4 points, “◯” is 3 points, “Δ” is 2 points, “×” is 1 point, and the total points are obtained. Turned into. The results are shown in Table 9.
A: Very good Total score 12
○: Good Total score 11
Δ: Slightly bad Total score 9-10
×: Bad Total score of 8 or less

  As is clear from the results in Table 9, the white sauces 6 to 9 produced by the production method of the present invention all had high evaluations of hardness, mouthfeel, and flavor, and were sufficiently excellent in comprehensive evaluation. On the other hand, white sauces 10-11 and 16-17 added with propylene glycol fatty acid ester having a carbon number of the constituent fatty acid outside the range of 14-20 are evaluated in terms of hardness, mouthfeel, and flavor. Low and overall rating was clearly inferior. Moreover, even if it is a white sauce obtained by adding the propylene glycol fatty acid ester whose carbon number of a constituent fatty acid is 14-20, it is obtained by dispersing this in a water-insoluble raw material and adding 12-15 Although the flavor was equivalent to that of the example of the present invention, the hardness and mouthfeel were insufficient as compared with the example, and the overall evaluation was inferior.

Claims (1)

  A method for producing a white sauce, wherein a propylene glycol fatty acid ester having 14 to 20 carbon atoms in a constituent fatty acid is added after being dispersed in an aqueous raw material.