JP2020178630A - White sauce, production method thereof, and food product - Google Patents

Abstract

To provide a white sauce excellent in shape retention at normal temperature, having texture with a thick consistency when eaten.SOLUTION: A white sauce is made by heating a mixture of lactoprotein-containing material and water. The white sauce contains 5 mass% or more of lactoprotein relative to the total mass of the white sauce solid content, and 70 mass% or more of casein protein relative to the total mass of the lactoprotein.SELECTED DRAWING: None

Description

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

One of the attractions of white sauce is its thick texture, but there is a problem that it is difficult to mold.
For example, a cream croquette containing white sauce is generally manufactured by molding the white sauce in a chilled and hardened state, battering it, and oiling it. However, good shape retention cannot be obtained only by cooling the white sauce. Further, in the method of adding a thickening stabilizer such as cellulose to the white sauce to impart shape retention, the thick texture is impaired.

In the examples of Patent Document 1, collagen powder or gelatin powder and a pH adjuster (calcium shell calcined or sodium hydroxide) are added and mixed with a commercially available white sauce, heated, cooled and gelled. , A method for producing a white sauce which has shape retention when cooled and returns to liquid when heated is described.

Japanese Unexamined Patent Publication No. 11-276100

However, the method of Patent Document 1 has the disadvantage that the molding operation cannot be performed in a normal temperature environment because the shape retention is imparted by cooling.
An object of the present invention is to provide a white sauce having good shape retention at room temperature and having a thick texture at the time of eating, a method for producing the same, and a food containing the white sauce.

[1] A white sauce obtained by heating a mixture containing a milk protein-containing raw material and water, wherein the milk protein content is 5% by mass or more and the milk protein content is 5% by mass or more based on the total solid content of the white sauce. White sauce in which casein protein is 70% by mass or more based on the total mass of.
[2] The white sauce of [1], wherein the milk protein-containing raw material contains a milk protein concentrate satisfying the following conditions (1) and (2).
(1) The content of milk protein with respect to the total mass of the solid content of the milk protein concentrate is 70% by mass or more.
(2) Casein protein is 70 to 95% by mass with respect to the total mass of milk protein contained in the milk protein concentrate.
[3] A white sauce obtained by heating a mixture containing a milk protein-containing raw material and water, and the maximum load obtained by the following measurement method of the white sauce before the following heating test is S1 (unit: g), after the following heating test. White sauce of S1> S2 when the maximum load obtained by the following measurement method is S2 (unit: g).
Heating test: 60 g of white sauce before the heating test is molded into a bale shape, battered (soft flour, eggs, bread crumbs) is attached, put into salad oil at about 150 ° C, and cooked under the condition of oiling for 60 seconds to obtain. Take out the white sauce in the cream croquette and obtain the white sauce after the heating test.
Method for measuring maximum load: Measure the maximum load (unit: g) when a cylindrical plunger having a diameter of 10 mm is inserted into a white sauce (25 ° C.) at a pushing speed of 1 mm / s for 7 mm.
[4] The white sauce according to [3], wherein the value obtained by subtracting S2 from S1 is more than zero and 65 g or less.
[5] A step of heating a mixture containing a milk protein-containing raw material and water to produce a white sauce is included, and the mixture has a milk protein content of 5% by mass or more based on the total solid content. A method for producing a white sauce, wherein the casein protein is 70% by mass or more based on the total mass of the milk protein.
[6] The method for producing a white sauce according to [5], wherein the milk protein-containing raw material contains a milk protein concentrate satisfying the following conditions (1) and (2).
(1) The content of milk protein with respect to the total mass of the solid content of the milk protein concentrate is 70% by mass or more.
(2) Casein protein is 70 to 95% by mass with respect to the total mass of milk protein contained in the milk protein concentrate.
[7] A food containing the white sauce according to any one of [1] to [4].
[8] The food of [7], which is a food for cooking.
[9] The food of [7], which is a cooked food.

The white sauce of the present invention has good shape retention at room temperature, and when cooked, a thick texture can be obtained.
According to the method for producing a white sauce of the present invention, a white sauce having good shape retention at room temperature and thickened after cooking can be obtained.
The food product of the present invention contains a white sauce having good shape retention at room temperature and thickening after cooking.

It is a photograph of the cooked food containing the white sauce of Example 1 (heating time (T) 160 seconds). It is a photograph of the cooked food containing the white sauce of Example 1 (heating time (T) 190 seconds). It is a photograph of a cooked food containing a white sauce of Comparative Example 4 (heating time (T) 190 seconds). It is a photograph after reheating the cooked food containing the white sauce of Example 1 (heating time (T) 190 seconds).

In the present specification, the solid content is a value calculated by solid content (mass%) = 100-moisture (mass%).
The water content in the present specification is a value measured by a normal pressure heating and drying method.
The content of milk protein in the present specification can be measured by the sandwich ELISA method.
The casein: whey protein ratio herein is determined on the basis of ISO17997-1 (IDF29-1) (Milk-Determination of casein-nitrogencontent-Reference method).
As used herein, the term "micellar casein" refers to casein that forms a micellar structure, and particularly refers to casein that maintains the micellar structure found in milk.
In the present specification, "normal temperature" means a temperature not exceeding the outside air temperature. Typically, it is 25 ° C.

<White sauce>
The white sauce of the present embodiment is a heated mixture containing a milk protein-containing raw material and water. The mixture may further contain one or both of flour and fats and oils.
The flour is not particularly limited as long as it can be used as a raw material for white sauce. Examples thereof include wheat flour (strong flour, semi-strong flour, medium-strength flour, weak flour, etc.), barley flour, rye flour, rice flour and the like. Flour is preferred. One kind of flour may be used, or two or more kinds of flour may be used in combination.

The fats and oils are not particularly limited as long as they are edible fats and oils. For example, vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, corn oil, coconut oil, palm oil, palm kernel oil, olive oil, saflower oil, and sunflower oil; hardened oils and fats of the vegetable oils; milk fats such as butter and butter oil; Animal fats and oils such as beef tallow and lard; hardened fats and oils of the above animal fats and oils can be mentioned. The fats and oils may be used alone or in combination of two or more.

The milk protein-containing raw material is a raw material containing milk protein. The content of milk protein with respect to the total mass of the solid content of the milk protein-containing raw material is preferably 30% by mass, more preferably 60% by mass or more, still more preferably 80% by mass or more.
The milk protein-containing raw material may further contain components other than milk protein. Examples of components other than milk protein include lipids, sugars, minerals, water, peptides, amino acids and the like.
Examples of the milk protein-containing raw material include raw milk, milk, buffalo milk, goat milk, sheep milk, horse milk, concentrated milk, skim milk concentrate, skim milk powder, total fat powder milk, milk protein concentrate and the like. The milk protein-containing raw material may be used alone or in combination of two or more.

Regarding the type and content of the milk protein-containing raw material, the milk protein content (hereinafter, also referred to as milk protein / solid content) is 5% by mass or more with respect to the total solid content of the white sauce, and the milk protein. The casein protein (hereinafter, also referred to as casein / milk protein) is designed to be 70% by mass or more based on the total mass of the casein protein.
The milk protein / solid content is preferably 9% by mass or more, more preferably 12% by mass or more, still more preferably 15% by mass or more. The upper limit is preferably 56% by mass or less, more preferably 50% by mass or less in terms of texture. The milk protein / solid content is preferably 9% by mass to 56% by mass, more preferably 12% by mass to 56% by mass, and even more preferably 15% by mass to 50% by mass.
The casein / milk protein is preferably 75% by mass or more, more preferably 80% by mass or more, and further preferably 85% by mass or more. The upper limit is not particularly limited, but may be 100% by mass or less, or 95% by mass or less. The casein / milk protein is preferably 70% by mass to 100% by mass, more preferably 75% by mass to 100% by mass, further preferably 80% by mass to 100% by mass, and 85% by mass. It is particularly preferably ~ 95% by mass.
Further, the casein is preferably micellar casein. By membrane-separating dairy products such as milk and skim milk, it is possible to concentrate casein while maintaining the micellar structure to obtain a milk protein concentrate containing micellar casein.
When the milk protein / solid content and the casein / milk protein are at least the above lower limit values, the shape retention at room temperature is excellent, and the texture having a thick texture after cooking is excellent.

In order to satisfy the milk protein / solid content and the casein / milk protein, it is preferable that the milk protein-containing raw material contains a milk protein concentrate satisfying the following conditions (1) and (2).
(1) The content of milk protein with respect to the total mass of the solid content of the milk protein concentrate is 70% by mass or more.
(2) Casein protein is 70 to 95% by mass with respect to the total mass of milk protein contained in the milk protein concentrate.
The content of the milk protein in (1) is preferably 75% by mass or more, more preferably 80% by mass or more. It may be 100% by mass.
The content of the casein protein of (2) is preferably 75 to 95% by mass, more preferably 80 to 95% by mass, and even more preferably 85 to 95% by mass.

Examples of the milk protein concentrate satisfying the conditions (1) and (2) are as follows.
MCC: Micellar casein concentrate, the content of milk protein in (1) above is about 80% by mass (eg 70-88% by mass), and that of the casein protein (micellar casein) in (2) above. The content is about 90% by mass (eg 85-95% by mass).
MCI: MCI (Micellar Casein Isolate) is a kind of micellar casein concentrate, and the milk protein content of the above (1) is about 90% by mass (for example, 85 to 95% by mass). The content of the casein protein (micellar casein) of (2) is about 90% by mass (for example, 80 to 95% by mass).
TMP: TMP (Total Milk Protein) is a type of milk protein concentrate, and the content of milk protein in (1) is about 80% by mass (for example, 70 to 88% by mass). The content of the casein protein (micellar casein) in 2) is about 80% by mass (for example, 70 to 85% by mass).
MPI: MPI (Milk Protein Isolate) is a kind of milk protein concentrate, and the content of milk protein in (1) is about 90% by mass (for example, 85 to 95% by mass). The content of the casein protein (micellar casein) of 2) is about 80% by mass (for example, 70 to 85% by mass).
As the milk protein concentrate in the present invention, one produced by a known method may be used, or a commercially available product may be used. For example, TMP, MPI, MCC and MCI are available from Mirai, Leprino Foods and others.

In particular, it is preferable to contain MCC as a milk protein-containing raw material in that good shape retention is easily obtained and aggregation is unlikely to occur during reheating.
For example, the blending ratio of MCC is preferably 1 to 23% by mass, more preferably 2 to 15% by mass, and further preferably 4 to 10% by mass with respect to the total mass of the white sauce. .. The content of MCC is preferably 4 to 65% by mass, more preferably 4 to 35% by mass, still more preferably 5 to 30% by mass, based on the total mass of the solid content of the white sauce.
Further, the content of casein protein with respect to the total solid content of the white sauce is preferably 10 to 50% by mass, more preferably 10 to 45% by mass.

The milk protein-containing raw material may contain a milk protein concentrate that does not satisfy the above conditions (1) and (2).

The solid content is preferably 15 to 40% by mass, more preferably 20 to 40% by mass, still more preferably 25 to 36% by mass, based on the total mass of the white sauce.
When using flour, the amount used can be in the same range as general white sauce. For example, the flour is preferably 3 to 10% by mass, more preferably 3 to 8% by mass, based on the total mass of the white sauce.
When fats and oils are used, the amount used can be in the same range as general white sauce. For example, the fat and oil is preferably 3 to 10% by mass, more preferably 3 to 8% by mass, based on the total mass of the white sauce.

The white sauce of the present embodiment may contain flour, fats and oils, milk protein-containing raw materials and other components other than water as long as the effects of the present invention are not impaired.
Other ingredients include, for example, seasonings, spices, flavors, dried eggs and the like.
The other components are preferably more than zero to 1% by mass, more preferably 0.1 to 1% by mass, still more preferably 0.2 to 0.5% by mass, based on the total mass of the white sauce.

<Manufacturing method of white sauce>
The white sauce of the present embodiment is produced by heating a mixture containing a milk protein-containing raw material and water (hereinafter, also referred to as primary heating). The mixture may further contain one or both of flour and fats and oils.
It is preferable to start heating after uniformly mixing all the raw materials. It is preferable to stir during heating. The properties of the white sauce can be adjusted by the heating conditions (heating intensity and heating time) of the primary heating.
The longer the heating time, the harder the properties of the obtained white sauce at room temperature. When the desired properties are obtained, stop heating and cool to room temperature. Immediately after the completion of heating, it is preferable to remove rough heat with ice water or the like and then cool to room temperature.

The white sauce of the present embodiment is excellent in shape retention at room temperature, and the maximum load obtained by the following measuring method is preferably 20 g or more, more preferably 30 g or more, still more preferably 50 g or more. The upper limit is preferably 100 g or less, more preferably 90 g or less, further preferably 80 g or less, particularly preferably 70 g or less, and most preferably 60 g or less in terms of thickening of the white sauce after secondary heating described later.
Method for measuring maximum load: Measure the maximum load (unit: g) when a cylindrical plunger having a diameter of 10 mm is inserted into a white sauce (25 ° C.) at a pushing speed of 1 mm / s for 7 mm.
The larger the maximum load value, the harder it is, and the smaller the maximum load value, the softer it is.

<Foods containing white sauce>
The white sauce of the present embodiment is suitably used for producing a food containing the white sauce.
Foods containing white sauce include, for example, cream croquette, gratin, croque monsieur, croque madame, doria, pasta sauce, stew, soup, pizza and the like.
Since the white sauce of the present embodiment has excellent shape retention at room temperature, the white sauce can be easily molded or divided during the food manufacturing process. In addition, since it is difficult to flow during handling of molded products and divided products, work stability can be improved.

The white sauce of the present embodiment is preferably cooked (hereinafter, also referred to as secondary heating) for eating. Cooking here means the process of heating to produce edible food.
The food containing the white sauce of the present embodiment may be a cooked food or a cooked food.
The food for cooking is a semi-finished product produced by using white sauce without secondary heating, and is a food that can be eaten by secondary heating. For example, a food for cooking in which a molded product containing white sauce is covered with a garment, a frozen food for cooking in which the molded product is frozen, and the like can be mentioned.
The cooked food is a food produced through a process of secondary heating the white sauce using the white sauce. Examples thereof include cream croquettes that have been oiled (secondarily heated) after putting a garment on a molded product containing white sauce, and cooked frozen foods in which the cream croquettes after oiling are frozen.

The white sauce of the present embodiment has soft properties after the secondary heating and has a thickening property even immediately after the secondary heating or after cooling to room temperature after the secondary heating.
The maximum load of the white sauce in the cooked food obtained by the above-mentioned measuring method is preferably less than 40 g, more preferably less than 30 g, still more preferably 27 g or less. The lower limit is preferably 11 g or more, more preferably 15 g or more, and even more preferably 22 g or more in terms of thickening.

Further, the white sauce of the present embodiment is excellent in shape retention at room temperature after primary heating and also excellent in thickening at room temperature after secondary heating.
For example, the maximum load of the white sauce (25 ° C.) of the present embodiment obtained by the above measurement method is S1 (unit: g), and the same white sauce is used in the cream croquette produced by the method of the examples described later. Assuming that the maximum load of the white sauce (25 ° C.) obtained by the above measuring method is S2 (unit: g), S1> S2 can be achieved.
Further, the value obtained by subtracting S2 from S1, that is, the difference between the two represented by S1-S2 is preferably more than zero and 65 g or less, more preferably 1 g or more and 55 g or less, further preferably 5 g or more and 50 g or less, and 10 g or more and 45 g or less. Is particularly preferable.
The reason why such an effect is obtained is not clear, but it is considered that the hardness increases rapidly due to water absorption in the primary heating, and the shape retention is obtained in a state where the irreversible heat denaturation of the raw material is small. Then, in the secondary heating, it is considered that water separation occurs and the white sauce becomes thick.

The cooked food may be further reheated (hereinafter, also referred to as tertiary heating) to be eaten.
The reheating here means that the white sauce that has undergone secondary heating is heated so that it can be eaten.
Examples of the tertiary heating include heating and thawing performed in a microwave oven.
The white sauce of the present embodiment has a texture having the same thickness as that after the secondary heating even after the tertiary heating.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
<Evaluation method of shape retention of white sauce and thickening after cooking>
Fill a cup (capacity 70 mL) with white sauce (25 ° C.), and use the texture analyzer TA. Using XT Plus (product name of Eiko Seiki Co., Ltd.), the maximum load (unit: g) when a 10 mm diameter cylindrical plunger was inserted into a white sauce by 7 mm at a pushing speed of 1 mm / s was measured. Evaluation was made according to the following criteria.
[Evaluation criteria for shape retention]
〇: Maximum load is 50g or more.
Δ: The maximum load is 20 g or more and less than 50 g.
X: The maximum load is less than 20 g.
[Evaluation criteria for thickening]
〇: Maximum load is less than 30g.
Δ: The maximum load is 30 g or more and less than 40 g.
X: Maximum load is 40 g or more.

<Raw materials>
-Wheat flour: flour, water content 14% by mass, protein content 8.3% by mass.
・ Salad oil: Nissin Oillio's main ingredient, rapeseed oil.
-Milk: milk protein content 3.4% by mass, casein: whey ratio = 8: 2.
-MCC: Manufactured by MileiGBH, milk protein content 80% by mass, micellar casein 90% by mass, whey 10% by mass with respect to the total mass of milk protein.
-TMP: manufactured by MileiGBH, milk protein content 80% by mass, micellar casein 80% by mass, whey 20% by mass with respect to the total mass of milk protein.
WPC: Milk protein content 80% by mass, whey 100% by mass relative to total milk protein mass.
-Salt: Salt.
-Cellulose (comparative example): manufactured by Asahi Kasei Corporation, water content 45% by mass, protein content 0% by mass.

<Examples 1 and 2, Comparative Examples 3 and 4>
[Manufacturing white sauce]
A white sauce was prepared according to the formulation shown in Table 1, and a cream croquette was produced using the obtained white sauce. Five types of white sauce were prepared for each formulation shown in Table 1 in which the heating time (primary heating) was changed.
I put salad oil, flour and salt in a pan and mixed them with a rubber spatula. Then, while mixing the resulting mixture, about two-thirds of the amount of milk used was added to the mixture, milk protein concentrate was further added, mixed without lumps, and then the remaining milk was added. ..
Water was added thereto, and the mixture was heated (primary heating) with stirring at an output (heat power) of 650 W using an electromagnetic induction heating cooker (IH cooking heater). The heating time T (seconds) of the primary heating is shown in the table. After heating for a predetermined time, the bottom of the pot was immersed in ice water, rapidly cooled to 25 to 30 ° C. with stirring, and then allowed to stand at room temperature to obtain a white sauce.
The shape retention of the obtained white sauce was evaluated by the above method. The results are shown in Table 2. In Table 2, "-" means that it is not implemented.

[Manufacturing cooked food (cream croquette)]
60 g of the white sauce (normal temperature) obtained above was formed into a bale shape, battered (soft flour, eggs, bread crumbs), put into salad oil at about 150 ° C., and oiled for 60 seconds to obtain a cream croquette.
The white sauce in the obtained cream croquette was taken out and allowed to stand at room temperature for cooling. The thickening after cooking (secondary heating) was evaluated by the above method. The results are shown in Table 2.
FIG. 1 shows an example of T = 160 seconds in Example 1, FIG. 2 shows an example of T = 190 seconds in Example 1, and FIG. 3 shows an example of T = 190 seconds in Comparative Example 4 in which the cream croquette was cooled to room temperature. It is a photograph cut later.
In addition, in the example of T = 160 seconds in Comparative Example 3 and the example of T = 150 seconds in Comparative Example 4, although they were molded and put on a garment, they could not be oiled because they lost their shape before oiling.

[Warm (reheat)]
The cream croquette obtained above was allowed to stand at room temperature for 30 minutes to cool, and then heated in a microwave oven (1800 W) for 15 seconds or 30 seconds. Then, after cooling to room temperature, the cells were cut, and whether or not protein aggregation occurred in the white sauce was visually observed. The properties (softness) of the white sauce were almost the same between the cream croquette at room temperature before warming and the cream croquette at room temperature after warming.
The warming suitability was evaluated according to the following criteria. The results are shown in Table 2.
〇: No protein aggregation.
X: There is protein aggregation.
FIG. 4 is a photograph of the cream croquette of Example 1 at T = 190 seconds, which was warmed for 30 seconds, cooled to room temperature, and then cut.

As shown in the results of Tables 1 and 2, the white sauces of Examples 1 and 2 had good shape retention at room temperature and had good thickening after cooking.
The maximum load of the white sauce of Examples 1 and 2 at room temperature was smaller after the secondary heating (at the time of evaluation of thickening) than after the primary heating (at the time of evaluating the shape retention).
Further, the hardness of the white sauces of Examples 1 and 2 can be adjusted by the heating time of the primary heating, and when the heating time is lengthened, the hardness after the primary heating and the hardness after the secondary heating tend to increase. It was.

The white sauce of Comparative Example 3 has the same milk protein content with respect to the total mass of solids as in Examples 1 and 2, but has less casein protein with respect to milk protein. In the example of T = 160 seconds, sufficient shape retention was not obtained. In the example of T = 190 seconds, shape retention was obtained, but thickening after cooking was not obtained.

In the white sauce of Comparative Example 4 in which cellulose was added instead of the milk protein concentrate, shape retention was obtained in the example of T = 160 seconds to 190 seconds, but before cooking (at the time of evaluation of shape retention). The maximum load after cooking (at the time of thickening evaluation) was larger than the maximum load, and it was not possible to achieve both good shape retention and good thickening after cooking.

<Examples 5 and 6>
A white sauce was prepared in the same procedure as in Example 1 with the formulations shown in Table 3. The heating time of the primary heating was 170 seconds. The white sauce was cooled to room temperature and then heated (secondary heating) in a microwave oven (1800 W) for 15 seconds.

The white sauces of Examples 5 and 6 both had good hardness for shape retention, but had good thickening after heating (secondary heating).

Claims (9)

A white sauce made by heating a mixture containing milk protein-containing ingredients and water.
A white sauce having a milk protein content of 5% by mass or more based on the total mass of the solid content of the white sauce and a casein protein of 70% by mass or more based on the total mass of the milk protein. The white sauce according to claim 1, wherein the milk protein-containing raw material contains a milk protein concentrate satisfying the following conditions (1) and (2).
(1) The content of milk protein with respect to the total mass of the solid content of the milk protein concentrate is 70% by mass or more.
(2) Casein protein is 70 to 95% by mass with respect to the total mass of milk protein contained in the milk protein concentrate. A white sauce obtained by heating a mixture containing a milk protein-containing raw material and water. The maximum load obtained by the following measurement method of the white sauce before the heating test is S1 (unit: g), and the white sauce after the heating test is described below. White sauce in which S1> S2 when the maximum load obtained by the following measurement method is S2 (unit: g).
Heating test: 60 g of white sauce before the heating test is molded into a bale shape, battered (soft flour, eggs, bread crumbs) is attached, put into salad oil at about 150 ° C, and cooked under the condition of oiling for 60 seconds to obtain. Take out the white sauce in the cream croquette and obtain the white sauce after the heating test.
Method for measuring maximum load: Measure the maximum load (unit: g) when a cylindrical plunger having a diameter of 10 mm is inserted into a white sauce (25 ° C.) at a pushing speed of 1 mm / s for 7 mm. The white sauce according to claim 3, wherein the value obtained by subtracting S2 from S1 is more than zero and 65 g or less. Includes the process of heating a mixture containing milk protein-containing ingredients and water to produce a white sauce.
The mixture produces a white sauce in which the content of milk protein is 5% by mass or more based on the total mass of solid content and the casein protein is 70% by mass or more based on the total mass of milk protein. Method. The method for producing a white sauce according to claim 5, wherein the milk protein-containing raw material contains a milk protein concentrate satisfying the following conditions (1) and (2).
(1) The content of milk protein with respect to the total mass of the solid content of the milk protein concentrate is 70% by mass or more.
(2) Casein protein is 70 to 95% by mass with respect to the total mass of milk protein contained in the milk protein concentrate. A food containing the white sauce according to any one of claims 1 to 4. The food according to claim 7, which is a food for cooking. The food according to claim 7, which is a cooked food.