JP2017209105A - Source and method for producing food containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a source having an improved texture such as smoothness and pasty feeling, and a method for producing food containing the same.SOLUTION: A source having an oil content and/or protein is blended with a basic amino acid such as arginine by 0.05-1.5 wt.%, preferably 0.1-1 wt.%, more preferably 0.2-0.8 wt.%, relative to the total amount of the source, thereby improving the texture such as smoothness and pasty feeling.SELECTED DRAWING: None

Description

  The present invention relates to a sauce and a method for producing a food containing the sauce.

  Sauces containing oil and / or protein, such as white sauce, are generally produced by adding milk to roasted butter with flour and mixing, then adding soup as needed and simmering There are many. However, depending on the mixing conditions, the manufactured sauce may be unsmoothed or stale.

  As a technique for improving the texture of the sauce as described above, a method of blending adipic acid-crosslinked starch with white sauce (Patent Document 1), a method of blending a casein degradation product into a roux (Patent Document 2), under intermittent high-speed stirring In the method of mixing and heating roux and milk (Patent Document 3), the method of adding hydroxypropylmethylcellulose and / or hydroxymethylcellulose or whey protein in white sauce (Patent Document 4), and flour paste food A method (Patent Document 5) in which processed starch is contained has been proposed.

  In addition, a method is known in which milk protein or concentrated milk is added with amino acids or amino acids and an organic acid or sugar or sugar alcohol and stored frozen to prevent milk protein denaturation due to freezing (Patent Document 6). )

  However, it has not been known that by adding a basic amino acid to the sauce as described above, the texture such as the smoothness of the sauce and the stickiness can be improved.

JP-A-9-262077 JP2012-223133 JP-A-11-196827 JP2008-154578 JP 2004-173541 A JP 47-29553

  An object of the present invention is to provide a sauce with improved texture such as smoothness and bottling, and a method for producing a food containing the same.

  The present inventor has found that by adding a basic amino acid to a sauce containing oil and / or protein, the texture of the sauce such as smoothness and bottling can be improved, and the present invention has been completed.

That is, the present invention can be exemplified as follows.
[1]
A method of manufacturing a sauce,
Including formulating basic amino acids,
The sauce contains oil and / or protein;
The method, wherein the protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.
[2]
The method, wherein the basic amino acid is one or more basic amino acids selected from arginine, histidine, and lysine.
[3]
The method, wherein 0.05 to 1.5% by weight of the basic amino acid is blended.
[4]
The method, wherein the sauce contains 0.1 to 20% by weight of the protein.
[5]
The method, wherein the sauce contains 1 to 60% by weight of the oil.
[6]
The method, wherein the sauce is a white sauce, brown sauce, custard sauce, or cheese sauce.
[7]
A method for producing a food containing a sauce,
Including processing the sauce,
The sauce contains oil and / or protein;
The sauce contains 0.05 to 1.5% by weight of basic amino acids;
The method, wherein the protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.
[8]
A composition for improving the texture of a sauce or food containing the sauce,
Contains basic amino acids,
The sauce contains oil and / or protein;
A composition wherein the protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.
[9]
A method for improving the texture of a sauce or food containing the sauce,
Including 0.05 to 1.5% by weight of basic amino acid in the sauce,
The sauce contains oil and / or protein;
The method, wherein the protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.
[10]
The source,
Contains oils and / or proteins,
Containing 0.05 to 1.5% by weight of basic amino acid,
A source wherein the protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.

  By the method of the present invention, a sauce having improved texture such as smoothness and bottling or a food containing the same can be produced.

  Hereinafter, the present invention will be described in detail.

<1> Method of the Present Invention The method of the present invention is a method that utilizes a basic amino acid in relation to a source containing oil and / or protein.

  One aspect of the method of the present invention is a method for producing a sauce containing oil and / or protein, which comprises blending a basic amino acid (a step of blending a basic amino acid). This embodiment is also referred to as “the method for producing a source of the present invention”. A sauce containing oil and / or protein is also simply referred to as “source”. Further, “mixing a basic amino acid” is also referred to as “mixing a basic amino acid into a sauce”. Specifically, the step of blending the basic amino acid may be a step of blending the basic amino acid to produce the sauce.

  In the present invention, by adding a basic amino acid, the texture of the sauce can be improved (improved) compared to the case of not adding a basic amino acid, that is, the texture of the sauce is improved. An effect is obtained. In the present invention, this effect is also referred to as “texture improving effect”. The mechanism by which the texture improvement effect is obtained is not particularly limited. For example, in the case of a sauce containing protein, basic amino acids act on the protein and contribute to the stabilization of the structure such as the emulsified state. It is guessed. Moreover, the food texture of the foodstuff containing the sauce can be improved by improving the food texture of the sauce. Therefore, “improvement of the texture of the sauce” may include “improvement of the texture of the food containing the sauce”. Examples of the texture include smoothness and stickiness. As the smoothness, there is a texture in which the solid particles in the sauce are fine and it is difficult to feel roughness on the tongue. The bottling includes a texture in which the sauce remains in a semi-solid state on the tongue or in the mouth. The preferred degree of smoothness and stickiness may vary depending on conditions such as the type of sauce or food containing the sauce. For example, in white sauce, generally, it is preferable that the smoothness is strong, and it is preferable that the stickiness is weak (less). The texture can be evaluated by, for example, sensory evaluation using a specialized panel. An example of sensory evaluation criteria is shown in the examples described later, but is not limited thereto and can be set as appropriate.

  The sauce contains one or both of oil and protein. The content of oil and protein in the sauce is not particularly limited as long as the texture improving effect is obtained. The content of oil and protein can be appropriately set according to various conditions such as the type of the sauce or the food containing the sauce.

  When the sauce contains oil, the content of oil in the sauce is, for example, 1 wt% or more, 2 wt% or more, 3 wt% or more, 4 wt% or more, 5 wt% or more, 7 wt% or more, 10 wt% %, 15%, 20%, 25%, or 30% or more, 60% or less, 56% or less, 50% or less, 45% or less, % Or less, 35% or less, 30% or less, 25% or less, 20% or less, 15% or less, or 10% or less, or a consistent combination thereof. . Specifically, the oil content in the sauce may be, for example, 1 to 60% by weight, preferably 3 to 56% by weight.

  When the source contains protein, the content of the protein in the source is, for example, 0.1 wt% or more, 0.2 wt% or more, 0.3 wt% or more, 0.4 wt% or more, 0.5 wt% %, 0.7%, 1%, 3%, 5%, 7%, 10% or more, 20% or less, 15% or less , 12 wt% or less, 10 wt% or less, 7 wt% or less, or 5 wt% or less, or any combination thereof. Specifically, the content of the protein in the source may be, for example, 0.1 to 20% by weight, preferably 0.2 to 15% by weight.

The type of oil is not particularly limited as long as the texture improvement effect is obtained. The sauce may contain one oil or may contain two or more oils. Examples of the oil include animal-derived fats and oils (animal fats and oils) and plant-derived fats and oils (vegetable fats and oils). Examples of animal fats include chicken fat, pork fat, beef tallow, sheep oil, whale oil, fish oil, and other various animal fats. Examples of vegetable oils include rapeseed oil, rice oil, safflower oil, sunflower oil, olive oil, peanut oil, palm oil, palm oil, soybean oil, corn oil, cottonseed oil, sesame oil, grape seed oil, sesame oil, and other various plants. Oils and fats. The sauce containing the oil is obtained by blending the oil to produce the sauce. Therefore, the method for producing a sauce of the present invention may include blending oil (a step of blending oil). The oil to be blended may or may not be a refined product. As the oil, a material containing the oil may be used. In other words, the oil component may be blended in the sauce by blending a material containing the oil component (that is, contained in the sauce). That is, “blending oil” is not limited to blending the oil itself, but also includes blending a material containing the oil. The oil content in the material containing oil is not particularly limited as long as the desired oil content can be achieved in the sauce. Examples of the material containing oil include agricultural, aquatic and livestock products derived from the oils exemplified above and processed products thereof. Specific examples of the material containing oil include milk, eggs, and processed products thereof. Examples of milk include animal milk such as cow's milk, goat's milk, sheep milk, buffalo milk, reindeer milk, donkey milk, camel milk, and the like. Examples of eggs include animal eggs such as chicken eggs. More specifically, examples of the material containing oil include whole milk, butter, cream, curd, cheese, yogurt, whole egg, egg yolk, and processed products thereof. The raw material containing oil may contain one kind of oil, or may contain two or more kinds of oil.

  The type of protein is not particularly limited as long as the texture improvement effect is obtained. The source may contain one type of protein or may contain two or more types of protein. Examples of the protein include milk-derived protein, egg-derived protein, and wheat-derived protein. As milk, the milk of the animal illustrated above is mentioned. Examples of the eggs include the eggs of the animals exemplified above. Examples of the milk-derived protein include casein and whey protein (whey protein). Examples of egg-derived proteins include ovalbumin, ovomucoid, ovotransferrin, and lysozyme. Examples of wheat-derived proteins include gluten, glutenin, and gliadin. The sauce containing the protein can be obtained by blending the protein to produce the sauce. Therefore, the method for producing a sauce of the present invention may include blending protein (step of blending protein). The protein to be blended may or may not be a purified product. As the protein, a material containing the protein may be used. In other words, the protein may be blended into the source (ie, contained in the source) by blending a material containing the protein. That is, “mixing a protein” is not limited to mixing the protein itself, but also includes mixing a material containing the protein. The protein content in the protein-containing material is not particularly limited as long as the desired protein content can be achieved in the source. Examples of the material containing protein include agricultural, aquatic and livestock products from which the above exemplified proteins are derived and processed products thereof. Specific examples of the material containing protein include milk, egg, wheat, and processed products thereof. More specifically, examples of the protein-containing material include whole milk, skim milk, cream, curd, whey, cheese, yogurt, whole egg, egg yolk, egg white, flour, and processed products thereof. It is done. The material containing protein may contain one type of protein, or may contain two or more types of protein.

  In addition, the raw material containing both an oil component and protein can be utilized in order to make a sauce contain both an oil component and protein.

As long as the sauce contains oil and / or protein, its appearance and use are not particularly limited. For example, the sauce may be used for sugar beet or may be used for confectionery. The sauce may also be called “cream” or the like. As a source, specifically, for example,
Examples include white sauce (also called bechamel sauce), brown sauce, vrute sauce, cream sauce, stew sauce, demiglace sauce, gratin sauce, carbonara sauce, curry sauce, mayonnaise sauce, egg sauce, custard sauce, and cheese sauce. Examples of the sauce include white sauce, brown sauce, custard sauce, and cheese sauce.

  The amount of the basic amino acid in the sauce is not particularly limited as long as the texture improvement effect is obtained. The compounding quantity of a basic amino acid can be suitably set according to various conditions, such as the kind of sauce or a sauce containing foodstuff, for example. The compounding amount of the basic amino acid is, for example, 0.05% by weight or more, 0.1% by weight or more, 0.2% by weight or more, 0.3% by weight or more, 0.4% by weight or more, 0.5% by weight. It may be 0.6% by weight or more, or 0.7% by weight or more, 1.5% by weight or less, 1.2% by weight or less, 1% by weight or less, 0.8% by weight or less, It may be 6% by weight or less, or 0.5% by weight or less, and may be a consistent combination thereof. Specifically, the compounding amount of the basic amino acid is, for example, 0.05 to 1.5% by weight, preferably 0.1 to 1% by weight, more preferably 0.2 to 0.8% by weight. Also good. In the present invention, the “blending amount” and “content” of each component such as a basic amino acid in the sauce can be used synonymously. In addition, since a basic amino acid exhibits a strong bitter taste at a high concentration (for example, 2% by weight), for example, from the viewpoint of taste, the upper limit of the amount of the basic amino acid is preferably the value exemplified above.

  The basic amino acid includes arginine, lysine and histidine, preferably arginine and histidine, more preferably arginine. As the basic amino acid, one type of basic amino acid may be used, or two or more types of basic amino acids may be used in combination. When the basic amino acid is a combination of a plurality of types, the above-described amino acid compounding amount (content) is the total amount of the plurality of types of basic amino acids.

  The basic amino acid may be D-form, L-form, or a mixture thereof. A mixture of D-form and L-form is also referred to as “DL-form”. The basic amino acid is preferably L-form.

  Basic amino acids may be utilized in the form of salts. That is, the term “basic amino acid” means a free basic amino acid, a salt thereof, or a mixture thereof, unless otherwise specified. The salt is not particularly limited as long as it can be taken orally. Specific examples of the salt include hydrochloride, sulfate, and carbonate. In addition, these basic amino acids (for example, a free form and a salt) may include anhydrides and hydrates unless otherwise specified.

  As a basic amino acid, a commercial item may be used and what was manufactured and acquired suitably may be used.

The sauce may contain ingredients or ingredients other than oils, proteins, and basic amino acids. The kind of such component or ingredient is not particularly limited as long as the texture improving effect is obtained. Examples of such components or ingredients include moisture, seasonings, fragrances, coloring agents, meat, vegetables, and seafood. The method for producing a sauce of the present invention may include blending such a component or ingredient (a step of blending such a component or ingredient). As in the case of oil and protein, “mixing a certain component or ingredient” is not limited to blending the ingredient or ingredient itself, but blending a material containing the ingredient or ingredient. Are also included. For example, a material containing oil or protein such as milk may be used as the material containing moisture. The content of such components or ingredients in the sauce is not particularly limited as long as the texture improving effect is obtained. The content of such components or ingredients can be appropriately set according to various conditions such as the type of the sauce or the food containing the sauce. The sauce may usually contain moisture. When the sauce contains moisture, the moisture content in the sauce is, for example, 30 wt% or more, 35 wt% or more, 40 wt% or more, 45 wt% or more, 50 wt% or more, 60 wt% or more, or 70 May be 98 wt% or less, 95 wt% or less, 90 wt% or less, 80 wt% or less, 70 wt% or less, 60 wt% or less, or 50 wt% or less, They may be a combination that does not contradict them. Specifically, the water content in the source may be, for example, 30 to 98% by weight, preferably 50 to 90% by weight. The moisture content can be measured by heating the source to evaporate the moisture and measuring the weight before and after heating. As heating conditions, for example, 105 ° C., 16
Time is given.

  The content (blending amount) of each component indicates the content (blending amount) of each component with respect to the total amount of the source. The “total amount of sauce” refers to the total amount of the finished product of the source (that is, the total amount of the source manufactured by the method for manufacturing a source of the present invention). That is, for example, “the content (blending amount) of basic amino acid relative to the total amount of sauce” refers to the content (blending amount) of basic amino acid relative to the total amount of sauce including the amount of basic amino acid blended. The same applies to the oil, protein, and moisture contents. In addition, the “total amount of sauce” refers to the total amount of the remaining portion excluding such ingredients from the source when the sauce contains solid ingredients that can be separated from the source. Examples of solid ingredients that can be separated from the source include ingredients of 2 mm square or more. In addition, the “total amount of sauce” means that the sauce is provided (for example, diluted) so that the sauce is prepared (for example, diluted) so as to be suitable for use at the time of use or at the time of use. Say the total amount of sauce.

  The content (mixing amount) of each component is calculated based on the amount of the component itself in the material when a material containing the component is used. Further, the content (blending amount) of each component is calculated based on the value obtained by converting the mass of the salt to the mass of an equimolar free form when the component forms a salt. And Further, the content (blending amount) of each component is based on the value obtained by converting the mass of the hydrate to the mass of an equimolar anhydride when the component forms a hydrate. It shall be calculated.

  Except for blending basic amino acids, for example, the sauce can be produced by a usual method using raw materials usually used for the sauce according to the type of the sauce. For example, a sauce using wheat flour, such as white sauce, is generally manufactured by spreading roux fried flour with butter, or Bourgardier kneaded with flour and butter in milk, water or bouillon. Can do.

  “Blend basic amino acid (blend basic amino acid in sauce)” means that the source is placed in a state containing a basic amino acid. Basic amino acids can be formulated at any time during the source manufacturing process. For example, a basic amino acid may be added to a source material or a mixture thereof. Further, for example, a basic amino acid may be added to a source produced using a raw material other than the basic amino acid. When there are a plurality of basic amino acids, each basic amino acid may be added simultaneously or separately in any order. The same applies to the case of mixing raw materials other than basic amino acids. In addition, when mix | blending a basic amino acid and another raw material, they may be added simultaneously and may be added separately in arbitrary orders. For example, the basic amino acid, oil, protein, and moisture may be added at the same time or separately in any order.

  The sauce manufacturing method of the present invention may include a step of freezing the sauce.

Thus, the sauce is manufactured by carrying out the method for manufacturing a source of the present invention. Specifically, the sauce produced by this method is a sauce with improved texture. Moreover, the sauce manufactured by the method is specifically a sauce containing oil and / or protein and containing a basic amino acid. The source may or may not be provided in a ready-to-use manner. The sauce may be provided, for example, in a form that is prepared for use prior to or at the time of use. Specifically, the sauce may be provided, for example, as a concentrate or dry product from which some or most of the moisture has been removed. Thus, the method may include the step of removing moisture from the source. The form of the concentrate or dried product is not particularly limited, and may be any of paste, solid, powder, granule and the like. When the sauce is a concentrate or a dried product, it can be cooked by diluting, dispersing, or dissolving with water, milk, bouillon or the like at the time of use.

  Another aspect of the method of the present invention is a method for producing a food containing the above-mentioned sauce (also referred to as “sauce-containing food”). This embodiment is also referred to as “a method for producing a sauce-containing food of the present invention”. A sauce-containing food can be produced by processing a sauce as described above. That is, the method is specifically a method for producing a food containing a sauce, which includes processing the sauce (process for processing the sauce), and the sauce contains oil and / or protein. And a method containing a basic amino acid. The step of processing the sauce may specifically be a step of processing the sauce to produce a food containing the sauce. “Processing of sauce” includes combining sauce with other components by means such as applying, applying, sprinkling, stuffing, or mixing the sauce to other components (eg food or its ingredients) Cooking a combination of sauces and other components. Examples of the components combined with the sauce include foods such as bread, cooked rice, hamburger, omelet, and noodles. Examples of the sauce-containing food include cream croquette, gratin, doria, lasagna, ravioli, stew, curry, cream puff, eclair and the like. The sauce used for the manufacturing method of the sauce containing foodstuff of this invention can be manufactured with the manufacturing method of the sauce of this invention, for example. With respect to the sauce used in the method for producing a food containing sauce according to the present invention and matters relating thereto (for example, its composition and production method), the description of the sauce and the matters relating thereto in the method for producing sauce according to the present invention can be applied mutatis mutandis. . For example, the sauce used in the method for producing a sauce-containing food of the present invention contains 0.05 to 1.5% by weight, preferably 0.1 to 1% by weight, more preferably 0.2 to 0% of basic amino acids. It may be contained (formulated) by 8% by weight. For example, the protein contained in the sauce may be one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein. Moreover, the manufacturing method of the sauce containing foodstuff of this invention may include the process of freezing a sauce containing foodstuff.

  Another aspect of the method of the present invention is a method for improving (improving) the texture of the above-described sauce or food containing the sauce. This aspect is also referred to as “the texture improving method of the present invention”. Specifically, the method is a method for improving the texture of a sauce or a food containing the sauce, comprising adding a basic amino acid to the sauce, wherein the sauce contains oil and / or protein. It may be a method of containing. Regarding the sauce and the food containing the sauce in the texture improving method of the present invention and the matters related thereto, the description of the sauce, the food containing the sauce and the related matters in the method for producing the sauce and the sauce containing food of the present invention is applied mutatis mutandis. it can. For example, in the texture improving method of the present invention, the basic amino acid in the sauce is 0.05 to 1.5% by weight, preferably 0.1 to 1% by weight, more preferably 0.2 to 0.8% by weight. % May be blended. For example, the protein contained in the sauce may be one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.

<2> Composition of the present invention The composition of the present invention is a composition for improving the texture of the above-mentioned sauce containing a basic amino acid or a food containing the sauce. Specifically, the composition of the present invention is a composition for improving the texture of a sauce or a food containing the sauce, which contains a basic amino acid, and the sauce contains oil and / or protein. It may be a composition containing The composition of the present invention may contain a basic amino acid as an active ingredient. Regarding the sauce and the food containing the sauce in the composition of the present invention and matters relating thereto, the description of the sauce and the food containing the sauce in the method of the present invention and the matters relating thereto can be applied mutatis mutandis. The composition of the present invention may also be used to carry out the method of the present invention. For example, in the composition of the present invention, 0.05 to 1.5% by weight, preferably 0.1 to 1% by weight, more preferably 0.2 to 0.8% by weight of a basic amino acid is added to the sauce. It may be used for (containing). For example, the protein contained in the sauce may be one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein. The content of the basic amino acid in the composition of the present invention may be, for example, 1% by weight or more, 5% by weight or more, 10% by weight or more, 30% by weight or more, or 50% by weight or more, It may be not more than wt%, not more than 70 wt%, not more than 50 wt%, or not more than 30 wt%, and may be a consistent combination thereof.

<3> Sauce and sauce-containing food of the present invention The sauce and sauce-containing food of the present invention are the above-mentioned sauce or a food containing the sauce. The source of the present invention may specifically be a source containing oil and / or protein and containing a basic amino acid. Specifically, the sauce-containing food of the present invention may be a food containing the sauce of the present invention. With respect to the sauce and the sauce-containing food of the present invention and matters relating thereto, the description of the sauce, the sauce-containing food and the matters relating thereto in the method of the invention can be applied mutatis mutandis. For example, the sauce of the present invention may contain 0.05 to 1.5% by weight, preferably 0.1 to 1% by weight, more preferably 0.2 to 0.8% by weight of a basic amino acid. . For example, the protein contained in the sauce may be one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.

  Hereinafter, the present invention will be described more specifically with reference to examples. In addition, all the amino acids used in the Examples are L-form, free form, and anhydride unless otherwise specified.

[Example 1]
In this example, arginine was added to gluten-free white sauce to evaluate the effect on food texture.

  Gluten-free white sauce was produced with the formulation shown in Table 1. That is, the raw materials were blended and heated while mixing. When the temperature reached 90 ° C., the heating was terminated, and a gluten-free white sauce was obtained. During heating and mixing, warm water was added as appropriate so that the yield was maintained at 100%.

  The obtained gluten-free white sauce was subjected to a rough heat and then subjected to a sensory evaluation of smoothness and stickiness. The sensory evaluation was carried out by 6 professionally trained professional panels. The score was calculated according to the criteria shown in Table 2, with the additive-free zone as 3 points.

  The results are shown in Table 3. By blending arginine, the smoothness and stickiness of the gluten-free white sauce was improved.

[Example 2]
In this example, arginine was added to the egg sauce to evaluate the effect on the texture.

  Egg sauces were produced with the formulations shown in Table 4. That is, starch, sugar, and arginine (in the case of 1% addition group) were added to water and mixed. The melted whole egg was then added and mixed. The mixture was then filled into a boiling pack and heated (100 ° C. for 10 minutes) to obtain an egg sauce.

  About the obtained egg sauce, after taking rough heat, sensory evaluation was implemented. The sensory evaluation was carried out in the same manner as in Example 1, with 3 points in the additive-free section.

  The results are shown in Table 5. By blending arginine, the smoothness and stickiness of the egg sauce was improved.

Example 3
In this example, arginine was added to brown sauce to evaluate the effect on the texture.

  Brown sauce was manufactured with the formulation shown in Table 6. That is, flour and butter were fried until brown. Next, the remaining raw materials were added and heated while mixing to obtain a brown sauce. During heating and mixing, water was appropriately added so that the yield was maintained at 100%.

  About the obtained brown sauce, after taking rough heat, sensory evaluation was implemented. The sensory evaluation was carried out in the same manner as in Example 1, with 3 points in the additive-free section.

  The results are shown in Table 7. By blending arginine, the smoothness and stickiness of the brown sauce was improved.

Example 4
In this example, arginine was added to the bechamel sauce to evaluate the effect on the texture.

  A bechamel sauce was produced with the formulation shown in Table 8. That is, the raw materials were blended and heated while mixing. When the temperature reached 90 ° C., the heating was terminated, and thus the bechamel sauces in the test sections A and B were obtained. During heating and mixing, warm water was added as appropriate so that the yield was maintained at 100%. Bechamel sauce base is made by sautéing flour (70 parts by weight) with butter oil (30 parts by weight). Furthermore, a portion of the bechamel sauces in test sections A and B were filled in the boiling pack immediately after heating, and after freezing roughly, they were quickly frozen to obtain bechamel sauces in test sections C and D. It was.

For test plots A and B, the sample that had been subjected to the coarse heat of the sample immediately after production was used. For test plots C and D, the sample after freezing was steamed in an oven and heated (100 ° C, humidity 100%, 10 minutes) Sensory evaluation was performed using what was made. The sensory evaluation was performed in the same manner as in Example 1 with the score of the test section A being 3 points.

  The results are shown in Table 9. By blending arginine, the smoothness and bottling of the bechamel sauce was improved with or without freezing after manufacture.

Example 5
In this example, arginine was added to bechamel sauce at various concentrations, and the effect on the texture was evaluated.

  A bechamel sauce was produced in the same manner as in Example 4 with the formulation shown in Table 10, filled in a boiling pack immediately after the completion of heating, and subjected to rough heat, followed by rapid freezing. In the table, glycerin fatty acid ester is used as an emulsifier, acetyl-crosslinked starch is used as processed starch, and gelatin is used as a thickener / gelator.

Each sample was processed by the following three methods.
Process 1: The frozen sample is steamed and heated using a steam convection oven (100 ° C.
, Humidity 100%, 10 minutes) and thawed.
Treatment 2: The sample subjected to treatment 1 was stored at room temperature (25 ° C.) for 4 hours.
Process 3: Reheat the sample that has been subjected to Process 2 using a steam convection oven (100
(C, humidity 100%, 5 minutes).

  Sensory evaluation was performed about the sample processed as mentioned above. The sensory evaluation was carried out in the same manner as in Example 1, with the score of the control sample of treatment 1 being 3 points.

  The results are shown in Table 11. At any arginine concentration, smoothness and stickiness were improved regardless of post-manufacturing processing.

Example 6
In this example, arginine was added to sauces with different protein contents, and the effect on the texture was evaluated.

  Brown sauce (protein content: 0.17% by weight) was produced with the formulation shown in Table 12 (A). That is, flour, starch and butter were fried until brown. Next, the remaining raw materials were added and heated while mixing to obtain a brown sauce. During heating and mixing, water was appropriately added so that the yield was maintained at 100%.

  Carbonara sauce (protein content: 15.8 wt%) was produced with the formulation shown in Table 12 (B). That is, egg yolk was melted, and arginine was added in the case of 0.3% addition group. Next, the remaining raw materials were added and mixed to obtain carbonara sauce.

  Sensory evaluation was performed about the obtained sample (after brown sauce took rough heat). The sensory evaluation was carried out in the same manner as in Example 1 with the score of the additive-free section being 3 points.

  The results are shown in Table 13. In any protein content sauce, blending arginine improved the smoothness and stickiness.

〔実施例７〕
本実施例では、油分含有量の異なるソースにアルギニンを添加して、食感に与える効果を評価した。

Example 7
In this example, arginine was added to sauces having different oil contents, and the effect on the texture was evaluated.

In the same manner as in Example 4, arginine-free and arginine-added bechamel sauce (no freezing treatment, oil content: 3.1% by weight) was produced. After adjusting the temperature of the bechamel sauce to 80 ° C., fats and oils were added and mixed according to the formulation shown in Table 14 to obtain a sample.

  About the obtained sample, after taking rough heat, sensory evaluation was implemented. The sensory evaluation was carried out in the same manner as in Example 1 with the score of the arginine-free product as 3 points for each test section.

  The results (data of arginine-added products) are shown in Table 15. In any oil content sauce, the blending of arginine improved smoothness and stickiness. In the case of the arginine-free product, phase inversion was observed when the oil content exceeded 40% by weight, the texture such as smoothness was remarkably impaired, and it was not established as a sauce. On the other hand, in the case of an arginine-added product, phase inversion was partially observed when the oil content exceeded 50% by weight.

Example 8
In this example, arginine was added to custard sauce to evaluate the effect on the texture.

  Custard sauce was manufactured with the formulation shown in Table 16. That is, flour, sugar, milk, and arginine (in the case of test section B) were mixed. The egg yolk was then added and mixed. The mixture was heated while mixing, and when the temperature reached 90 ° C., the heating was terminated, whereby custard sauces in test sections A and B were obtained. During heating and mixing, water was appropriately added so that the yield was maintained at 100%. Further, a part of the custard sauce in the test sections A and B was filled in the boiling pack immediately after the heating, respectively, and after freezing roughly, it was quickly frozen to obtain the custard sauces in the test sections C and D. It was.

  For test plots A and B, the sample was naturally cooled immediately after production and used in combination with the natural thawing product and the product temperature of test plots C and D. For test plots C and D, the frozen product was naturally thawed (5 ° C., 2 Sensory evaluation was performed using what was time. The sensory evaluation was performed in the same manner as in Example 1 with the score of the test section A being 3 points.

  The results are shown in Table 17. By blending arginine, the smoothness and bottling of the custard sauce was improved with or without freezing after manufacture. In particular, the arginine-free product was remarkably damaged by freezing treatment, whereas the arginine-added product maintained good texture even after freezing treatment.

Example 9
In this example, arginine was added to stew to evaluate the effect on food texture.

Stews were manufactured with the formulation shown in Table 18. That is, bechamel sauce base, skim milk powder and water (40 ℃) are mixed to prepare bechamel sauce, and milk is added and mixed to it until it is 60% in weight, so stew (no arginine added) Got. Stew (addition of arginine) was added to stew (addition of arginine) to obtain 0.3% by weight of arginine.

  About the obtained stew, the food texture immediately after manufacture was sensory-evaluated. The sensory evaluation was carried out in the same manner as in Example 1, with the score of the arginine-free product being 3 points.

  The results are shown in Table 19. Formulation of arginine improved stew smoothness and stickiness.

Example 10
In this example, arginine was added to the cream croquette bechamel sauce to evaluate the effect on the texture.
A bechamel sauce was manufactured with the formulation shown in Table 20. That is, butter and wheat flour were mixed to prepare a roux, and milk was added thereto and mixed, and heated until the weight reached 90%, thereby obtaining a bechamel sauce (without arginine added). 0.5% by weight of arginine was added to bechamel sauce (without arginine) to obtain bechamel sauce (with arginine added). Each bechamel sauce was cooled and then frozen with clothes. Thereafter, the frozen product was oiled at 175 ° C. for 6 minutes to obtain a cream croquette.

  About the obtained cream croquette, the food texture immediately after manufacture was sensory-evaluated. The sensory evaluation was carried out in the same manner as in Example 1, with the score of the arginine-free product being 3 points.

  The results are shown in Table 21. Even in foods containing a sauce such as cream croquette, smoothness and stickiness were improved by adding arginine to the sauce.

Example 11
In this example, various amino acids were added to the bechamel sauce to evaluate the effect on the texture.

  A bechamel sauce was produced in the same manner as in Example 4 with the formulation shown in Table 22, filled in a boiling pack immediately after completion of heating, subjected to rough heat, and then rapidly frozen. Each sample was processed in the same manner as the processing 1 to 3 in Example 5.

  Sensory evaluation was performed about the sample processed as mentioned above. The sensory evaluation was carried out in the same manner as in Example 1, with the score of the control sample of treatment 1 being 3 points.

  The results are shown in Table 23. By adding a basic amino acid to the bechamel sauce, smoothness and stickiness were improved regardless of the post-treatment.

  The present invention is useful in the food manufacturing industry and the restaurant industry.

Claims (10)

A method of manufacturing a sauce,
Including formulating basic amino acids,
The sauce contains oil and / or protein;
The method, wherein the protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.   The method according to claim 1, wherein the basic amino acid is one or more basic amino acids selected from arginine, histidine, and lysine.   The method according to claim 1 or 2, wherein the basic amino acid is added in an amount of 0.05 to 1.5% by weight.   The method according to any one of claims 1 to 3, wherein the sauce contains 0.1 to 20% by weight of the protein.   The method according to any one of claims 1 to 4, wherein the sauce contains 1 to 60% by weight of the oil.   The method according to claim 1, wherein the sauce is a white sauce, a brown sauce, a custard sauce, or a cheese sauce. A method for producing a food containing a sauce,
Including processing the sauce,
The sauce contains oil and / or protein;
The sauce contains 0.05 to 1.5% by weight of basic amino acids;
The method, wherein the protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein. A composition for improving the texture of a sauce or food containing the sauce,
Contains basic amino acids,
The sauce contains oil and / or protein;
A composition wherein the protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein. A method for improving the texture of a sauce or food containing the sauce,
Including 0.05 to 1.5% by weight of basic amino acid in the sauce,
The sauce contains oil and / or protein;
The method, wherein the protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein. The source,
Contains oils and / or proteins,
Containing 0.05 to 1.5% by weight of basic amino acid,
A source wherein the protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.