JP2024051295A - Wheat flour composition for sauce - Google Patents
Wheat flour composition for sauce Download PDFInfo
- Publication number
- JP2024051295A JP2024051295A JP2022157375A JP2022157375A JP2024051295A JP 2024051295 A JP2024051295 A JP 2024051295A JP 2022157375 A JP2022157375 A JP 2022157375A JP 2022157375 A JP2022157375 A JP 2022157375A JP 2024051295 A JP2024051295 A JP 2024051295A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- wheat flour
- roux
- mass
- wheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 171
- 235000015067 sauces Nutrition 0.000 title claims abstract description 163
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 140
- 239000000203 mixture Substances 0.000 title claims abstract description 85
- 241000209140 Triticum Species 0.000 title claims abstract 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 36
- 108090000790 Enzymes Proteins 0.000 claims abstract description 33
- 102000004190 Enzymes Human genes 0.000 claims abstract description 33
- 230000000694 effects Effects 0.000 claims abstract description 32
- 238000003801 milling Methods 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims description 61
- 239000003925 fat Substances 0.000 claims description 55
- 206010013911 Dysgeusia Diseases 0.000 abstract description 16
- 230000002950 deficient Effects 0.000 abstract description 15
- 238000003306 harvesting Methods 0.000 abstract description 4
- 230000002688 persistence Effects 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 description 125
- 229920002472 Starch Polymers 0.000 description 63
- 235000019698 starch Nutrition 0.000 description 59
- 235000019198 oils Nutrition 0.000 description 55
- 235000019197 fats Nutrition 0.000 description 53
- 239000004615 ingredient Substances 0.000 description 38
- 235000013339 cereals Nutrition 0.000 description 32
- 239000002994 raw material Substances 0.000 description 32
- 239000008107 starch Substances 0.000 description 31
- 235000021567 cream sauce Nutrition 0.000 description 28
- 238000010438 heat treatment Methods 0.000 description 22
- 239000003760 tallow Substances 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 14
- 235000013336 milk Nutrition 0.000 description 14
- 239000008267 milk Substances 0.000 description 14
- 210000004080 milk Anatomy 0.000 description 14
- 235000014121 butter Nutrition 0.000 description 12
- 239000007788 liquid Substances 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 10
- -1 rice starch Polymers 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000004278 EU approved seasoning Substances 0.000 description 9
- 240000003183 Manihot esculenta Species 0.000 description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 9
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 244000017020 Ipomoea batatas Species 0.000 description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 description 8
- 241001465754 Metazoa Species 0.000 description 8
- 244000061456 Solanum tuberosum Species 0.000 description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 description 8
- 235000015278 beef Nutrition 0.000 description 8
- 235000013351 cheese Nutrition 0.000 description 8
- 230000002255 enzymatic effect Effects 0.000 description 8
- 229920001592 potato starch Polymers 0.000 description 8
- 235000019871 vegetable fat Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 6
- 240000005979 Hordeum vulgare Species 0.000 description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 description 6
- 240000008042 Zea mays Species 0.000 description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 6
- 235000005822 corn Nutrition 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 235000013322 soy milk Nutrition 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 229920000856 Amylose Polymers 0.000 description 5
- 244000203593 Piper nigrum Species 0.000 description 5
- 235000008184 Piper nigrum Nutrition 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 4
- 240000001592 Amaranthus caudatus Species 0.000 description 4
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 4
- 229920001685 Amylomaize Polymers 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000283707 Capra Species 0.000 description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 description 4
- 244000205754 Colocasia esculenta Species 0.000 description 4
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- 235000002723 Dioscorea alata Nutrition 0.000 description 4
- 235000007056 Dioscorea composita Nutrition 0.000 description 4
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 4
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 4
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 4
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 4
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 4
- 244000239348 Echinochloa crus galli var. praticola Species 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 240000008620 Fagopyrum esculentum Species 0.000 description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 4
- 229920000881 Modified starch Polymers 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 4
- 241000209056 Secale Species 0.000 description 4
- 235000007238 Secale cereale Nutrition 0.000 description 4
- 240000005498 Setaria italica Species 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 235000007264 Triticum durum Nutrition 0.000 description 4
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 4
- 240000004922 Vigna radiata Species 0.000 description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 4
- 230000021736 acetylation Effects 0.000 description 4
- 238000006640 acetylation reaction Methods 0.000 description 4
- 235000012735 amaranth Nutrition 0.000 description 4
- 239000004178 amaranth Substances 0.000 description 4
- 235000013614 black pepper Nutrition 0.000 description 4
- 235000005687 corn oil Nutrition 0.000 description 4
- 239000002285 corn oil Substances 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- 238000004132 cross linking Methods 0.000 description 4
- 235000019425 dextrin Nutrition 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 235000004879 dioscorea Nutrition 0.000 description 4
- 230000032050 esterification Effects 0.000 description 4
- 238000005886 esterification reaction Methods 0.000 description 4
- 238000006266 etherification reaction Methods 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- 238000005194 fractionation Methods 0.000 description 4
- 238000005984 hydrogenation reaction Methods 0.000 description 4
- 238000009884 interesterification Methods 0.000 description 4
- 239000000944 linseed oil Substances 0.000 description 4
- 235000021388 linseed oil Nutrition 0.000 description 4
- 235000013310 margarine Nutrition 0.000 description 4
- 239000003264 margarine Substances 0.000 description 4
- 235000021243 milk fat Nutrition 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 239000004006 olive oil Substances 0.000 description 4
- 235000008390 olive oil Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 235000002252 panizo Nutrition 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 229940100486 rice starch Drugs 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 230000008719 thickening Effects 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 229940100445 wheat starch Drugs 0.000 description 4
- 241000237519 Bivalvia Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000020639 clam Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 108010004047 granule-bound starch synthase I Proteins 0.000 description 3
- 230000005923 long-lasting effect Effects 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229960000292 pectin Drugs 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 2
- 241000238424 Crustacea Species 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 241000276438 Gadus morhua Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229920001202 Inulin Polymers 0.000 description 2
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 240000005183 Lantana involucrata Species 0.000 description 2
- 235000013628 Lantana involucrata Nutrition 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 241001124325 Marsupenaeus japonicus Species 0.000 description 2
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 244000270834 Myristica fragrans Species 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 241000238124 Paralithodes camtschaticus Species 0.000 description 2
- 108010084695 Pea Proteins Proteins 0.000 description 2
- 241000237503 Pectinidae Species 0.000 description 2
- 240000008474 Pimenta dioica Species 0.000 description 2
- 235000006990 Pimenta dioica Nutrition 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- 229920000294 Resistant starch Polymers 0.000 description 2
- 244000178231 Rosmarinus officinalis Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 244000228451 Stevia rebaudiana Species 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 240000004584 Tamarindus indica Species 0.000 description 2
- 235000004298 Tamarindus indica Nutrition 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- 241000269959 Xiphias gladius Species 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 230000001174 ascending effect Effects 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 210000000349 chromosome Anatomy 0.000 description 2
- 235000019516 cod Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 235000021549 curry roux Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000012217 deletion Methods 0.000 description 2
- 230000037430 deletion Effects 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 235000013890 disodium inosinate Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 241000238565 lobster Species 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229920000609 methyl cellulose Polymers 0.000 description 2
- 239000001923 methylcellulose Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 235000019161 pantothenic acid Nutrition 0.000 description 2
- 229940055726 pantothenic acid Drugs 0.000 description 2
- 239000011713 pantothenic acid Substances 0.000 description 2
- 235000019702 pea protein Nutrition 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 235000021254 resistant starch Nutrition 0.000 description 2
- 235000002020 sage Nutrition 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000020637 scallop Nutrition 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000021335 sword fish Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000019157 thiamine Nutrition 0.000 description 2
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 239000011721 thiamine Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 108010039811 Starch synthase Proteins 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000011874 heated mixture Substances 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 108020004999 messenger RNA Proteins 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 230000018791 negative regulation of catalytic activity Effects 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000013518 transcription Methods 0.000 description 1
- 230000035897 transcription Effects 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 230000005945 translocation Effects 0.000 description 1
- DJJCXFVJDGTHFX-XVFCMESISA-L uridine 5'-monophosphate(2-) Chemical compound O1[C@H](COP([O-])([O-])=O)[C@@H](O)[C@@H](O)[C@@H]1N1C(=O)NC(=O)C=C1 DJJCXFVJDGTHFX-XVFCMESISA-L 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、ソース用小麦粉組成物に関する。 The present invention relates to a wheat flour composition for sauces.
ソースは、とろみのあるソースとないソースとに大別される。とろみのあるソースは、更に小麦粉を使用するものと、小麦粉を使用しないものとに大別される。小麦粉を使用するソースにおいては、加熱時に小麦粉に含まれている澱粉がα化することによりソースにとろみが付与される。小麦粉を使用しないソースにおいては、小麦粉以外の澱粉質原料（例えば馬鈴薯など）を含む場合には、その澱粉質原料に含まれる澱粉が加熱によりα化されてソースにとろみを付与し、その澱粉質原料を含まない場合には、非澱粉質原料（例えばトマトなど）に含まれる水溶性繊維質（例えばペクチンなど）が加熱により溶出されてソースにとろみを付与する。
小麦粉を使用するソースにおいては、小麦粉をそのまま牛乳等の液体原料にダマが出来ないように分散させて加熱して製造する場合と、あらかじめ小麦粉をバター等の油脂と共に炒めてから液体原料を加えて加熱して製造する場合とがある。あらかじめ小麦粉をバター等の油脂と共に炒めたもの（加熱した物）を「ルー」といい、一般的には、バター等の油脂類を鍋等の加熱調理器具を用いて加熱し、小麦粉を投入して満遍なく掻き混ぜて得たものであり、所望する色味や香ばしい芳香が付与されるまで任意に加熱してもよい。このようにして得られるルーは、ベシャメルソースやヴルーテソース、ブラウンソースなどのベースとして用いられる。広義には、各種の調味料や香辛料、エキス（ブイヨン）等と混合されたものも「ルー」と称され（以後、「調味済みルー」と称す）、そのような調味済みルーとしてはシチュールー、カレールー、ハヤシルー、ハッシュドビーフルー等がブロック状、フレーク状、粒状、ペースト状等の形態で市販されている。調味済みルーは、食肉、野菜、キノコなどの食材を任意に水分と共に加熱したところへ投入して更に加熱することにより簡便に各種の具材入りソースを作ることができるため、家庭や飲食店、食品加工工場等で広く使用されている。
一般に、具材入りソースは後味が持続し、曳糸性のある物性であることが求められている。
後味を持続させるために、ソース原料として酵母エキスや各種の調味料などが使用される。例えば、特許文献１では、食品に、５’－ウリジル酸ナトリウムおよび／または５’－シチジル酸ナトリウムを添加することを特徴とする、食品に伸コク味を付与する方法が開示されており、ソース（フォン、ルー、ブイヨン等）を用いて作られる食品に伸コク味を付与できることが記載されている。しかしながら、後味を持続させるための成分を選択したり、その使用量を調節したりする必要があり、試行錯誤が求められる。
曳糸性の有る物性を得るために、ソース原料として増粘剤（加工でん粉や増粘多糖類等）が使用される。例えば、特許文献２では、原料のチーズに、水、油脂およびでん粉を混合、乳化し、前記でん粉を糊化してなる曳糸性ペースト状チーズ組成物において、前記でん粉が、タピオカまたは馬鈴薯由来のヒドロキシプロピルでん粉であることを特徴とする曳糸性ペースト状チーズ組成物が開示されており、低温度域から常温域までの広温度域で、充分な曳糸性を有するペースト状チーズ組成物をチーズソースの製造に利用できることが記載されている。しかしながら、ソース原料として増粘剤を使用した場合、ソースの製造時にダマが生じ易いため、ダマが生じないようにするための工夫が必要であり、更にはその使用量によってはソースや具材の食味にぼやけが生じやすいという問題がある。また、ソースの後味や曳糸性は、ソースの冷凍又は冷蔵保存により損なわれ、保存後に電子レンジ等で再加熱しても保存前の後味や曳糸性に戻ることはないという問題もある。
Sauces are broadly classified into thickened sauces and non-thickened sauces. Thickened sauces are further classified into those that use wheat flour and those that do not. In sauces that use wheat flour, the starch contained in the wheat flour is gelatinized when heated, thereby imparting thickness to the sauce. In sauces that do not use wheat flour, if a starchy ingredient other than wheat flour (e.g., potato, etc.) is contained, the starch contained in the starchy ingredient is gelatinized by heating to impart thickness to the sauce, and if the starchy ingredient is not contained, water-soluble fiber (e.g., pectin, etc.) contained in a non-starch ingredient (e.g., tomato, etc.) is dissolved by heating to impart thickness to the sauce.
In the case of sauces using wheat flour, there are two ways of producing them: by dispersing wheat flour directly in a liquid ingredient such as milk without forming lumps and heating the mixture, and by frying wheat flour with fats and oils such as butter in advance, then adding the liquid ingredient and heating the mixture. Wheat flour fried in advance with fats and oils such as butter (heated product) is called "roux", and is generally obtained by heating fats and oils such as butter in a cooking utensil such as a pot, adding wheat flour and stirring thoroughly, and may be heated as desired until a desired color and fragrant aroma are imparted. The roux thus obtained is used as a base for béchamel sauce, velouté sauce, brown sauce, etc. In a broad sense, a mixture of various seasonings, spices, extracts (bouillon), etc. is also called "roux" (hereinafter referred to as "seasoned roux"), and such seasoned roux as stew roux, curry roux, hayashi roux, hash brown roux, etc. are commercially available in the form of blocks, flakes, granules, pastes, etc. Pre-seasoned roux is widely used in homes, restaurants, food processing plants, etc. because it allows the easy production of sauces containing various ingredients by adding meat, vegetables, mushrooms, etc. to a heated mixture of ingredients (optionally with water) and then further heating.
In general, sauces containing ingredients are required to have a long-lasting aftertaste and to have stringy physical properties.
In order to prolong the aftertaste, yeast extract and various seasonings are used as sauce ingredients. For example, Patent Document 1 discloses a method for imparting an extended full-bodied flavor to food, which is characterized by adding sodium 5'-uridylate and/or sodium 5'-cytidylate to food, and describes that an extended full-bodied flavor can be imparted to foods made using sauces (fonds, roux, bouillon, etc.). However, it is necessary to select ingredients for prolonging the aftertaste and adjust the amounts used, which requires trial and error.
In order to obtain spinnable properties, thickeners (processed starch, thickening polysaccharides, etc.) are used as sauce raw materials. For example, Patent Document 2 discloses a spinnable paste cheese composition obtained by mixing and emulsifying water, fats and oils and starch with cheese raw material, and gelatinizing the starch, characterized in that the starch is hydroxypropyl starch derived from tapioca or potato, and describes that the paste cheese composition having sufficient spinnability in a wide temperature range from low temperature to room temperature can be used for the production of cheese sauce. However, when a thickener is used as a sauce raw material, lumps are likely to occur during the production of the sauce, so it is necessary to take measures to prevent lumps from occurring, and further, there is a problem that the taste of the sauce and ingredients is likely to become blurred depending on the amount used. In addition, there is also a problem that the aftertaste and spinnability of the sauce are impaired by freezing or refrigerating the sauce, and even if the sauce is reheated in a microwave oven or the like after storage, the aftertaste and spinnability before storage do not return to those before storage.
本発明は、後味の持続性が良く曳糸性の有るソースを提供することを目的とする。 The objective of the present invention is to provide a sauce that has a long-lasting aftertaste and is stringy.
本発明者は、上記課題を解決するため鋭意検討を重ねた結果、ソースの製造において、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（以下、「ＧＡ－ＳＸ小麦粉」と称する場合がある）とＧＡ－ＳＸ小麦粉以外の小麦粉からなり、ＧＡ－ＳＸ小麦粉を小麦粉全量に対して３質量％以上含有する小麦粉組成物を使用すると、後味の持続性が良好で、曳糸性の有るソースを得ることが出来、前記ソースを冷蔵又は冷凍保存した後に、湯煎や電子レンジにより再加熱をしても維持されることを見出し、本発明を完成した。 As a result of intensive research conducted by the present inventors to solve the above problems, the inventors discovered that, in the production of sauce, by using a flour composition consisting of flour obtained by milling harvested wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1 (hereinafter sometimes referred to as "GA-SX flour") and flour other than GA-SX flour, and containing GA-SX flour in an amount of 3% by mass or more based on the total amount of flour, a sauce with a good aftertaste that lasts long and has spinnability can be obtained, and that the spinnability can be maintained even if the sauce is reheated in a hot water bath or a microwave oven after being stored in a refrigerator or freezer, and thus completed the present invention.
すなわち、本発明は、以下の態様を包含する。
［１］ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含有する、小麦粉からなるソース用小麦粉組成物であって、ＧＡ－ＳＸ小麦粉の含有率が３質量％以上である、前記ソース用小麦粉組成物。
［２］［１］記載のソース用小麦粉組成物を含むソース。
［３］［１］記載のソース用小麦粉組成物と油脂とを含有する、ルー。
［４］［１］に記載のソース用小麦粉組成物を使用してソースを製造することを含む、ソースの製造方法。
［５］［１］記載のソース用小麦粉組成物と油脂とを使用してルーを製造することを含む、ルーの製造方法。
That is, the present invention includes the following aspects.
[1] A wheat flour composition for sauces, comprising wheat flour, containing wheat flour (GA-SX wheat flour) obtained by milling a harvested wheat product that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activities of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, wherein the wheat flour composition for sauces contains 3% by mass or more of GA-SX wheat flour.
[2] A sauce comprising the wheat flour composition for sauces described in [1].
[3] A roux containing the wheat flour composition for sauces described in [1] and fats and oils.
[4] A method for producing a sauce, comprising producing a sauce using the wheat flour composition for sauce described in [1].
[5] A method for producing a roux, comprising producing a roux using the wheat flour composition for sauces according to [1] and an oil or fat.
本発明によれば、後味の持続性が良好で、曳糸性の有るソースを得ることが出来る。またこのような特徴は、前記ソースを冷蔵又は冷凍保存した後に、湯煎や電子レンジにより再加熱をしても維持される。 According to the present invention, it is possible to obtain a sauce that has a good aftertaste lingering and is stringy. Furthermore, these characteristics are maintained even if the sauce is stored in a refrigerator or freezer and then reheated in a hot water bath or in a microwave oven.
＜ソース用小麦粉組成物＞
本発明のソース用小麦粉組成物は、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含む。
普通系コムギは、異質６倍体であり、その染色体には同祖染色体であるＡ、Ｂ、Ｄの３つのゲノムがそれぞれ１～７番まで存在する（１Ａ～７Ａ、１Ｂ～７Ｂ、１Ｄ～７Ｄ）。
「ＧＢＳＳＩ」とは、アミロースの合成に関与する顆粒結合性澱粉合成酵素であり、ＧＢＳＳＩ－Ａ１、ＧＢＳＳＩ－Ｂ１、ＧＢＳＳＩ－Ｄ１が、それぞれ７Ａ、４Ａ、７Ｄ染色体上に座乗する遺伝子によってコードされている。
「ＳＳＩＩａ」とは、アミロペクチンの分岐鎖合成に関与する澱粉合成酵素であり、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１、ＳＳＩＩａ－Ｄ１が、それぞれ７Ａ、７Ｂ、７Ｄ染色体上に座乗する遺伝子によってコードされている。
<Flour composition for sauces>
The wheat flour composition for sauces of the present invention contains wheat flour (GA-SX wheat flour) obtained by milling a harvested wheat product that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activities of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1.
Common wheat is an allohexaploid with three homoeologous genomes, A, B, and D, numbered 1 to 7 (1A to 7A, 1B to 7B, and 1D to 7D).
"GBSSI" is a granule-bound starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1, and GBSSI-D1 are encoded by genes located on chromosomes 7A, 4A, and 7D, respectively.
"SSIIa" is a starch synthesis enzyme involved in the branched chain synthesis of amylopectin, and SSIIa-A1, SSIIa-B1, and SSIIa-D1 are encoded by genes located on chromosomes 7A, 7B, and 7D, respectively.
「酵素活性を欠損する」とは、コムギ植物体内で正常な酵素活性を有するタンパク質が機能していないこと、好ましくは正常な酵素活性を有するタンパク質が発現していないことをいう。具体的には、遺伝子配列の変異（一つ又は複数の塩基の置換、欠失、挿入、逆位、転座などの変異をいい、遺伝子領域全体の欠失も含む）、ｍＲＮＡ転写の欠損、タンパク質翻訳の欠損、コムギ植物体内での酵素活性の阻害などの態様が挙げられ、野生型の酵素活性の１０％未満、好ましくは５％未満、より好ましくは１％未満にまで酵素活性が低下ないし欠失していれば、いずれの態様であってもよい。 "Lack of enzyme activity" means that a protein with normal enzyme activity is not functioning in the wheat plant, and preferably that a protein with normal enzyme activity is not expressed. Specific examples include mutations in gene sequence (such as substitutions, deletions, insertions, inversions, and translocations of one or more bases, including deletions of the entire gene region), defects in mRNA transcription, defects in protein translation, and inhibition of enzyme activity in the wheat plant. Any of these may be present as long as the enzyme activity is reduced or lost to less than 10%, preferably less than 5%, and more preferably less than 1% of the wild-type enzyme activity.
ＧＡ－ＳＸ小麦粉としては、酵素活性を欠損した２種類のＳＳＩＩａの組み合わせにより、以下の小麦粉が挙げられる。
ＧＡ－ＳＡ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉；
ＧＡ－ＳＢ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ｂ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ａ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉；
ＧＡ－ＳＤ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ｄ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ａ１及びＳＳＩＩａ－Ｂ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉。
これらのうち、ＧＡ－ＳＡ小麦粉が好ましい。
ＧＡ－ＳＸ小麦粉は、公知の方法、例えば、特開２０１３－１８８２０６号記載の方法に従って、製造することができる。
GA-SX wheat flour includes the following wheat flours, which are combinations of two types of SSIIa lacking enzyme activity:
GA-SA wheat flour: wheat flour obtained by milling a harvest of wheat not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, not deficient in the enzymatic activity of SSIIa-A1, and deficient in the enzymatic activities of SSIIa-B1 and SSIIa-D1;
GA-SB flour: flour obtained by milling a harvest of wheat not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, not deficient in the enzymatic activity of SSIIa-B1, and deficient in the enzymatic activity of SSIIa-A1 and SSIIa-D1;
GA-SD wheat flour: Wheat flour obtained by milling a harvest of wheat that is not deficient in GBSSI-A1 enzyme activity, is deficient in GBSSI-B1 and GBSSI-D1 enzyme activity, is not deficient in SSIIa-D1 enzyme activity, and is deficient in SSIIa-A1 and SSIIa-B1 enzyme activity.
Of these, GA-SA wheat flour is preferred.
GA-SX wheat flour can be produced according to a known method, for example, the method described in JP 2013-188206 A.
本発明のソース用小麦粉組成物は小麦粉からなり、ＧＡ－ＳＸ小麦粉を含有し、ＧＡ－ＳＸ小麦粉に加え、さらに他の小麦粉を含んでいてもよい。他の小麦粉としてはＧＡ－ＳＸ小麦以外の小麦から製粉した小麦粉であれば特に限定はない。例えば、ＧＢＳＳＩ（ＧＢＳＳＩ－Ａ１、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１）及びＳＳＩＩａ（ＳＳＩＩａ－Ａ１，ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１）の６種の酵素活性の欠損の組み合わせ（ただし、ＧＡ－ＳＸを除く）で酵素活性を欠損した小麦並びにＧＢＳＳＩ及びＳＳＩＩａの何れの酵素活性も欠損していない小麦から製粉した小麦粉が挙げられる。あるいは一般に使用される、強力粉、中力粉、薄力粉及びそれらの混合物であってよい。 The wheat flour composition for sauces of the present invention is made of wheat flour, contains GA-SX wheat flour, and may further contain other wheat flour in addition to GA-SX wheat flour. There is no particular limitation on the other wheat flour as long as it is wheat flour milled from wheat other than GA-SX wheat. For example, wheat flour lacking enzyme activity in a combination of six enzyme activities of GBSSI (GBSSI-A1, GBSSI-B1, and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1, and SSIIa-D1) (excluding GA-SX) and wheat flour milled from wheat that is not lacking any of the enzyme activities of GBSSI and SSIIa may be mentioned. Alternatively, it may be commonly used strong flour, medium flour, weak flour, or a mixture thereof.
本発明のソース用小麦粉組成物は、ＧＡ－ＳＸ小麦粉を含むことで、標準的なソース用小麦粉のみで製造したソースよりも、後味の持続性が良好で、曳糸性の有るソースを得ることができる。本発明のソース用小麦粉組成物は、ＧＡ－ＳＸ小麦粉をソース用小麦粉組成物の全量に対して３質量％以上含有することが好ましい。ＧＡ－ＳＸ小麦粉の含有量は、ソース用小麦粉組成物の全量に対し、５～１００質量％であることがさらに好ましく、２５～１００質量％であることがより好ましい。もっとも好ましくは、本発明のソース用小麦粉組成物は、ＧＡ－ＳＸ小麦粉そのもの（ソース用小麦粉組成物の全量に対してＧＡ－ＳＸ小麦粉が１００質量％）であり、その場合、最も良好な後味の持続性や曳糸性の有るソースが得られる。 The wheat flour composition for sauce of the present invention contains GA-SX wheat flour, which allows the production of a sauce with a better aftertaste lingering and spinnability than a sauce produced using only standard wheat flour for sauce. The wheat flour composition for sauce of the present invention preferably contains 3% by mass or more of GA-SX wheat flour based on the total amount of the wheat flour composition for sauce. The content of GA-SX wheat flour is more preferably 5 to 100% by mass, and even more preferably 25 to 100% by mass, based on the total amount of the wheat flour composition for sauce. Most preferably, the wheat flour composition for sauce of the present invention is GA-SX wheat flour itself (100% by mass of GA-SX wheat flour based on the total amount of the wheat flour composition for sauce), in which case a sauce with the best aftertaste lingering and spinnability can be obtained.
＜ソース＞
本発明のソースは、ソース用小麦粉組成物を含む。また本発明のソースの製造方法は、前記ソース用小麦粉組成物を使用する。本発明において、ソースとしては、一般にα化された澱粉質原料によりとろみが付与されるソースであれば特に限定されるものではなく、例えば、ホワイトソース、ポタージュソース、クリームソース、カルボナーラソース、チーズソース、デミグラスソース、ハッシュドビーフソース、カレーソース等が挙げられる。このようなソースには、任意に牛肉、鶏肉、豚肉等の畜肉類；タラ、サーモン、カジキ等の魚肉類；アサリ、ハマグリ、ホタテ等の貝類；クルマエビ、オマールエビ、タラバガニ等の甲殻類；タマネギ、ブロッコリー、ニンジン、ジャガイモ、コーン等の野菜類；マッシュルーム、シメジ等の茸類などの具材が含まれていてもよい。
<Source>
The sauce of the present invention includes a wheat flour composition for sauce. The method for producing a sauce of the present invention uses the wheat flour composition for sauce. In the present invention, the sauce is not particularly limited as long as it is a sauce that is generally thickened by a gelatinized starch raw material, and examples thereof include white sauce, potage sauce, cream sauce, carbonara sauce, cheese sauce, demi-glace sauce, hash brown beef sauce, curry sauce, etc. Such sauces may optionally contain ingredients such as meat such as beef, chicken, pork, etc.; fish meat such as cod, salmon, swordfish, etc.; shellfish such as clams, clams, scallops, etc.; crustaceans such as kuruma shrimp, lobster, red king crab, etc.; vegetables such as onion, broccoli, carrot, potato, corn, etc.; and mushrooms such as mushrooms and shimeji mushrooms.
本発明のソースは、水性の液体原料として通常ソースの製造に用いられる牛乳、豆乳、水等を使用することができる。
使用する液体原料の量は目的とするソースの種類によって適宜調節可能であるが、ソース用小麦粉組成物と任意に含まれるソース用小麦粉組成物以外の澱粉質原料との合計１００質量部に対して８００～２０００質量部であり、好ましくは、８５０～１５００質量部であり、より好ましくは９００～１１００質量部である
The sauce of the present invention can use, as an aqueous liquid raw material, milk, soy milk, water, etc., which are usually used in the production of sauces.
The amount of the liquid raw material used can be appropriately adjusted depending on the type of the desired sauce, but is 800 to 2000 parts by mass, preferably 850 to 1500 parts by mass, and more preferably 900 to 1100 parts by mass, per 100 parts by mass of the total of the wheat flour composition for sauce and the starchy raw materials optionally contained other than the wheat flour composition for sauce.
本発明のソースは、前記ソース用小麦粉組成物以外に任意に他の澱粉質原料を使用してもよい。一般に、澱粉質原料は、穀粉類及び／又は澱粉類を意味する。本発明において、「穀粉類」とは、デュラム小麦、米、ライ麦、大麦、とうもろこし、そば、大豆、ひえ、あわ、アマランサス等の穀物由来の穀粉（ただし、小麦粉を除く）；馬鈴薯、里芋、キャッサバあるいは甘藷、山芋等の穀物に準ずる主食となる農作物である塊茎粉あるいは塊根粉などである。また「澱粉類」とは、穀物、塊茎、塊根、樹幹等及びそれらのワキシー種又はハイアミロース種から分離精製された澱粉（小麦澱粉、米澱粉、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉、甘藷澱粉、緑豆澱粉、サゴ澱粉等、及びそれらのワキシー澱粉並びにハイアミロース澱粉）、及び、前記澱粉をα化、エーテル化、エステル化、アセチル化、架橋、酸化処理、熱処理、酵素処理等並びにそれらの組合せを行った変性澱粉などをいう。ソース用小麦粉組成物以外の他の澱粉質原料は、穀粉類からなってもよく、澱粉類からなってもよく、穀粉類と澱粉類との混合物であってもよい。
本発明のソースにおいて、ソース用小麦粉組成物とソース用小麦粉組成物以外の澱粉質原料の合計量に占めるソース用小麦粉組成物の割合は、好ましくは３～１００質量％、より好ましくは２５～１００質量％、最も好ましくは５０～１００質量％である。
The sauce of the present invention may contain any starchy raw material other than the wheat flour composition for sauce. Generally, the starchy raw material means cereal flours and/or starches. In the present invention, "cereal flours" refers to cereal flours (excluding wheat flour) derived from cereals such as durum wheat, rice, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, amaranth, etc.; tuber flour or tuberous root flour of staple crops similar to cereals such as potato, taro, cassava, sweet potato, yam, etc. Furthermore, "starches" refers to starches separated and refined from grains, tubers, tuberous roots, tree trunks, etc., and their waxy or high amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their waxy starches and high amylose starches), as well as modified starches obtained by subjecting the above starches to gelatinization, etherification, esterification, acetylation, crosslinking, oxidation treatment, heat treatment, enzyme treatment, etc., or combinations thereof. The starchy raw material other than the wheat flour composition for sauces may consist of cereal flours, may consist of starches, or may be a mixture of cereal flours and starches.
In the sauce of the present invention, the proportion of the wheat flour composition for sauce in the total amount of the wheat flour composition for sauce and the starch raw materials other than the wheat flour composition for sauce is preferably 3 to 100% by mass, more preferably 25 to 100% by mass, and most preferably 50 to 100% by mass.
本発明のソースは任意に油脂を使用することができる。油脂は、特に限定されるものではなく、食用に供される油脂であれば何れも好適に使用することができる。そのような油脂としては、乳脂、豚脂、牛脂、羊脂、馬脂、山羊脂等の動物性油脂；パーム油、大豆油、コーン油、菜種油、オリーブ油、アマニ油等の植物性油脂；動物性油脂ないしは植物性油脂をエステル交換、分別、水素添加等の加工を施した加工油脂；マーガリン、バター等の油脂加工食品等が挙げられる。
本発明のソースにおいて油脂が使用される場合、油脂の量は特に限定されるものではなく、ソースの種類により適宜調整することができる。例えば、ソース用小麦粉組成物と任意に含まれるソース用小麦粉組成物以外の澱粉質原料との合計１００質量部に対して８０～１２０質量部であり、好ましくは９０～１００質量部であり、より好ましくは１００質量部である。
The sauce of the present invention can use any fat or oil. The fat or oil is not particularly limited, and any fat or oil that is used for food can be suitably used. Examples of such fat or oil include animal fats and oils such as milk fat, lard, beef tallow, mutton tallow, horse tallow, and goat tallow; vegetable fats and oils such as palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and linseed oil; processed fats and oils obtained by subjecting animal fats and oils or vegetable fats to processes such as interesterification, fractionation, and hydrogenation; and processed fats and oils such as margarine and butter.
When fats and oils are used in the sauce of the present invention, the amount of fats and oils is not particularly limited and can be appropriately adjusted depending on the type of sauce. For example, the amount of fats and oils is 80 to 120 parts by mass, preferably 90 to 100 parts by mass, and more preferably 100 parts by mass, per 100 parts by mass of the total of the flour composition for sauce and any starchy raw materials other than the flour composition for sauce.
本発明のソースは、その他の任意の成分として、大豆蛋白、小麦蛋白、えんどう豆蛋白等のタンパク質類及びその分解物；難消化性澱粉等の水不溶性食物繊維；ポリデキストロース、大麦βグルカン、難消化性デキストリン等の水溶性食物繊維；デキストリン等の澱粉分解物；ショ糖、麦芽糖、ソルビトール、トレハロース、ステビア、イソマルトース、三温糖、黒糖、ブドウ糖、果糖、乳糖などの糖類；卵黄、卵白、全卵及びそれらを粉末化したものやその他の卵に由来する成分である卵成分；牛乳、粉乳、脱脂粉乳、大豆粉乳、チーズ等の乳成分；ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、レシチン、サポニン等の乳化剤；キサンタンガム、ローカストビーンガム、ジェランガム、ペクチン、カラギーナン、グアガム、タマリンドガム、アラビアガム、イヌリン等の増粘多糖類；メチルセルロース等のセルロース誘導体；グルタミン酸ナトリウム、イノシン酸ナトリウム等のうま味調味料；食塩等の無機塩類；白胡椒、黒胡椒、ガーリック、ナツメグ、ローズマリー、セージ、オレガノ、オールスパイス等の香辛料；アスコルビン酸、チアミン、パントテン酸、ナイアシン、葉酸等のビタミン類；β－カロチン、カラメル、紅麹色素等の色素；カルシウム等の強化剤；香料；保存料；オリゴ糖等のルー製造に用いる副原料を含むことができる。このような任意の成分は、製造するソースの種類のみならず、その濃厚さやとろみ等の付与したい機能に応じて適宜選択でき、使用量を適宜調節することができる。 The sauce of the present invention may contain, as other optional ingredients, proteins such as soy protein, wheat protein, pea protein, etc. and their hydrolysates; water-insoluble dietary fiber such as resistant starch; water-soluble dietary fiber such as polydextrose, barley β-glucan, resistant dextrin, etc.; starch hydrolysates such as dextrin; sugars such as sucrose, maltose, sorbitol, trehalose, stevia, isomaltose, brown sugar, brown sugar, glucose, fructose, lactose, etc.; egg components such as egg yolk, egg white, whole egg, powdered versions of these, and other components derived from eggs; dairy components such as milk, milk powder, skim milk powder, soy milk powder, cheese, etc.; sucrose fatty acid esters, glycerin fatty acid esters, lecithin, saponin, etc. It can contain emulsifiers; thickening polysaccharides such as xanthan gum, locust bean gum, gellan gum, pectin, carrageenan, guar gum, tamarind gum, gum arabic, and inulin; cellulose derivatives such as methylcellulose; umami seasonings such as sodium glutamate and sodium inosinate; inorganic salts such as salt; spices such as white pepper, black pepper, garlic, nutmeg, rosemary, sage, oregano, and allspice; vitamins such as ascorbic acid, thiamine, pantothenic acid, niacin, and folic acid; pigments such as β-carotene, caramel, and red koji pigment; strengthening agents such as calcium; flavorings; preservatives; and auxiliary ingredients used in the production of roux, such as oligosaccharides. These optional ingredients can be appropriately selected depending on not only the type of sauce to be produced but also the functions to be imparted, such as thickness and viscosity, and the amount used can be appropriately adjusted.
＜ルー＞
本発明のルーは、ソース用小麦粉組成物と油脂とを含有する。また本発明のルーの製造方法は、ソース用小麦粉組成物と油脂とを使用してルーを製造することを含む。本発明のルーは、ソース用小麦粉組成物と油脂とを加熱混合して得られ、前記ソース用小麦粉組成物以外に任意に他の澱粉質原料を使用してもよい。一般的に、ルーは、ベシャメルソースやヴルーテソースなどのソースのベースとして用いられ、ルーに含まれる澱粉がα化しているため、各種料理にとろみを付与するために役立てられている。
一般的に澱粉質原料は、穀粉類及び／又は澱粉類からなる。本発明において「穀粉類」とは、デュラム小麦、米、ライ麦、大麦、とうもろこし、そば、大豆、ひえ、あわ、アマランサス等の穀物由来の穀粉（ただし、小麦粉を除く）；馬鈴薯、里芋、キャッサバあるいは甘藷、山芋等の穀物に準ずる主食となる農作物である塊茎粉あるいは塊根粉などである。「澱粉類」とは、穀物、塊茎、塊根、樹幹等及びそれらのワキシー種又はハイアミロース種から分離精製された澱粉（小麦澱粉、米澱粉、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉、甘藷澱粉、緑豆澱粉、サゴ澱粉等、及びそれらのワキシー澱粉並びにハイアミロース澱粉）、及び、前記澱粉をα化、エーテル化、エステル化、アセチル化、架橋、酸化処理、熱処理、酵素処理等並びにそれらの組合せを行った変性澱粉などをいう。前記澱粉質原料は、穀粉類からなってもよく、澱粉類からなってもよく、穀粉類と澱粉類との混合物であってもよい。
本発明のルーにおいて、ソース用小麦粉組成物とソース用小麦粉組成物以外の澱粉質原料の合計量に占めるソース用小麦粉組成物の割合は、好ましくは３～１００質量％、より好ましくは２５～１００質量％、最も好ましくは５０～１００質量％である。
<Lu>
The roux of the present invention contains a wheat flour composition for sauce and fats and oils. The method for producing a roux of the present invention includes producing a roux using the wheat flour composition for sauce and fats and oils. The roux of the present invention is obtained by heating and mixing the wheat flour composition for sauce and fats and oils, and other starchy raw materials may be used as desired in addition to the wheat flour composition for sauce. Generally, roux is used as a base for sauces such as béchamel sauce and velouté sauce, and since the starch contained in the roux is gelatinized, it is useful for thickening various dishes.
Generally, the starch raw material is made of cereal flours and/or starches. In the present invention, "cereal flours" refers to cereal flours (excluding wheat flour) derived from cereals such as durum wheat, rice, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, amaranth, etc.; tuber flour or tuberous root flour of staple crops similar to cereals such as potato, taro, cassava, sweet potato, yam, etc. "Starches" refers to starches separated and refined from grains, tubers, tuberous roots, trunks, etc., and their waxy or high amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their waxy starches and high amylose starches), as well as modified starches obtained by subjecting the above starches to gelatinization, etherification, esterification, acetylation, crosslinking, oxidation treatment, heat treatment, enzyme treatment, etc., or combinations thereof. The starchy raw material may consist of cereal flours, may consist of starches, or may be a mixture of cereal flours and starches.
In the roux of the present invention, the proportion of the wheat flour composition for sauce in the total amount of the wheat flour composition for sauce and the starch raw materials other than the wheat flour composition for sauce is preferably 3 to 100% by mass, more preferably 25 to 100% by mass, and most preferably 50 to 100% by mass.
本発明のルーにおいて、油脂は、特に限定されるものではなく、食用に供される油脂であれば何れも好適に使用することができる。そのような油脂としては、乳脂、豚脂、牛脂、羊脂、馬脂、山羊脂等の動物性油脂；パーム油、大豆油、コーン油、菜種油、オリーブ油、アマニ油等の植物性油脂；動物性油脂ないしは植物性油脂をエステル交換、分別、水素添加等の加工を施した加工油脂；マーガリン、バター等の油脂加工食品等が挙げられる。
本発明のルーにおける油脂の量は特に限定されるものではなく、一般にルーの製造に用いられる量であればよく、ソース用小麦粉組成物と任意に含まれるソース用小麦粉組成物以外の澱粉質原料との合計１００質量部に対して８０～１２０質量部であり、好ましくは９０～１００質量部であり、より好ましくは１００質量部である。
In the roux of the present invention, the fats and oils are not particularly limited, and any fats and oils that are edible can be suitably used. Examples of such fats and oils include animal fats and oils such as milk fat, lard, beef tallow, mutton tallow, horse tallow, and goat tallow; vegetable fats and oils such as palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and linseed oil; processed fats and oils obtained by subjecting animal fats and oils or vegetable fats to processes such as interesterification, fractionation, and hydrogenation; and processed fats and oils such as margarine and butter.
The amount of fat or oil in the roux of the present invention is not particularly limited as long as it is an amount generally used in the production of a roux, and is 80 to 120 parts by mass, preferably 90 to 100 parts by mass, and more preferably 100 parts by mass, per 100 parts by mass of the total of the wheat flour composition for sauce and any starchy raw materials other than the wheat flour composition for sauce.
本発明のルーは、その使用用途に応じて任意に調味料、香料、色素などの各種の成分を混合して調味済みルーとしてもよく、当該調味済みルーは本発明のルーに包含されるものである。調味済みルーとしては、シチュールー、カレールー、ハヤシルー、ハッシュドビーフルー等が挙げられる。調味済みルー形態は特に限定されるものではなく、ブロック状、フレーク状、顆粒状、粉状、ペースト状等のいずれであってもよい。
調味済みルーに含まれる任意の成分としては、大豆蛋白、小麦蛋白、えんどう豆蛋白等のタンパク質類及びその分解物；難消化性澱粉等の水不溶性食物繊維；ポリデキストロース、大麦βグルカン、難消化性デキストリン等の水溶性食物繊維；デキストリン等の澱粉分解物；ショ糖、麦芽糖、ソルビトール、トレハロース、ステビア、イソマルトース、三温糖、黒糖、ブドウ糖、果糖、乳糖などの糖類；卵黄、卵白、全卵及びそれらを粉末化したものやその他の卵に由来する成分である卵成分；牛乳、粉乳、脱脂粉乳、大豆粉乳、チーズ等の乳成分；ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、レシチン、サポニン等の乳化剤；キサンタンガム、ローカストビーンガム、ジェランガム、ペクチン、カラギーナン、グアガム、タマリンドガム、アラビアガム、イヌリン等の増粘多糖類；メチルセルロース等のセルロース誘導体；グルタミン酸ナトリウム、イノシン酸ナトリウム等のうま味調味料；食塩等の無機塩類；白胡椒、黒胡椒、ガーリック、ナツメグ、ローズマリー、セージ、オレガノ、オールスパイス等の香辛料；アスコルビン酸、チアミン、パントテン酸、ナイアシン、葉酸等のビタミン類；β－カロチン、カラメル、紅麹色素等の色素；カルシウム等の強化剤；香料；保存料；オリゴ糖等のルー製造に用いる副原料を含むことができる。このような任意の成分は、製造するソースの種類のみならず、その濃厚さやとろみ等の付与したい機能に応じて適宜選択でき、使用量を適宜調節することができる。
The roux of the present invention may be mixed with various ingredients such as seasonings, flavorings, and colorings according to the intended use to produce a seasoned roux, and such seasoned roux is included in the roux of the present invention. Examples of seasoned roux include stew roux, curry roux, hayashi roux, and hash brown roux. The form of the seasoned roux is not particularly limited, and may be any of block, flake, granule, powder, paste, and the like.
Optional ingredients contained in the seasoned roux include proteins such as soy protein, wheat protein, pea protein, etc. and their hydrolyzates; water-insoluble dietary fiber such as resistant starch; water-soluble dietary fiber such as polydextrose, barley β-glucan, resistant dextrin, etc.; starch hydrolyzates such as dextrin; sugars such as sucrose, maltose, sorbitol, trehalose, stevia, isomaltose, brown sugar, brown sugar, glucose, fructose, lactose, etc.; egg yolk, egg white, whole egg, and powdered versions of these or other egg-derived egg ingredients; dairy ingredients such as milk, milk powder, skim milk powder, soy milk powder, cheese, etc.; sucrose fatty acid esters, glycerin fatty acid esters, lecithin, saponin, etc. The ingredients may include emulsifiers, thickening polysaccharides such as xanthan gum, locust bean gum, gellan gum, pectin, carrageenan, guar gum, tamarind gum, gum arabic, and inulin, cellulose derivatives such as methylcellulose, umami seasonings such as sodium glutamate and sodium inosinate, inorganic salts such as salt, spices such as white pepper, black pepper, garlic, nutmeg, rosemary, sage, oregano, and allspice, vitamins such as ascorbic acid, thiamine, pantothenic acid, niacin, and folic acid, pigments such as β-carotene, caramel, and red koji pigment, strengthening agents such as calcium, flavorings, preservatives, and auxiliary materials used in the production of roux, such as oligosaccharides. These optional ingredients can be appropriately selected depending on not only the type of sauce to be produced but also the functions to be imparted, such as thickness and viscosity, and the amount used can be appropriately adjusted.
＜ルーの製造方法＞
本発明のルーの製造方法は、前記ソース用小麦粉組成物と油脂とを加熱する工程を含む。本発明のルーの製造方法は、前記ソース用小麦粉組成物と油脂とを加熱する工程を含む以外は常法に従って製造することができ、例えば、バターやサラダ油等の油脂を３０～６０℃まで加熱し、ソース用小麦組成物を加え、攪拌しながら８０～１００℃まで加熱する。さらに１００～１３０℃まで昇温させ、一定時間攪拌しながら温度を保つことにより、本発明のルーを得ることができる。前記ソース用小麦粉組成物以外に任意に澱粉質原料を使用し、油脂と共に加熱してもよい。
<How to make roux>
The method for producing a roux of the present invention includes a step of heating the wheat flour composition for sauce and fats and oils. The method for producing a roux of the present invention can be produced according to a conventional method except that it includes a step of heating the wheat flour composition for sauce and fats and oils. For example, fats and oils such as butter or salad oil are heated to 30 to 60°C, the wheat composition for sauce is added, and heated to 80 to 100°C while stirring. The temperature is further increased to 100 to 130°C, and the temperature is maintained while stirring for a certain period of time to obtain the roux of the present invention. In addition to the wheat flour composition for sauce, any starchy raw material may be used and heated together with the fats and oils.
一般的に澱粉質原料は、穀粉類及び／又は澱粉類からなる。本発明において「穀粉類」とは、デュラム小麦、米、ライ麦、大麦、とうもろこし、そば、大豆、ひえ、あわ、アマランサス等の穀物由来の穀粉（ただし、小麦粉を除く）；馬鈴薯、里芋、キャッサバあるいは甘藷、山芋等の穀物に準ずる主食となる農作物である塊茎粉あるいは塊根粉などである。「澱粉類」とは、穀物、塊茎、塊根、樹幹等及びそれらのワキシー種又はハイアミロース種から分離精製された澱粉（小麦澱粉、米澱粉、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉、甘藷澱粉、緑豆澱粉、サゴ澱粉等、及びそれらのワキシー澱粉並びにハイアミロース澱粉）、及び、前記澱粉をα化、エーテル化、エステル化、アセチル化、架橋、酸化処理、熱処理、酵素処理等並びにそれらの組合せを行った変性澱粉などをいう。前記澱粉質原料は、穀粉類からなってもよく、澱粉類からなってもよく、穀粉類と澱粉類との混合物であってもよい。
本発明のルーの製造方法において、ソース用小麦粉組成物とソース用小麦粉組成物以外の澱粉質原料の合計量に占めるソース用小麦粉組成物の割合は、好ましくは３～１００質量％、より好ましくは２５～１００質量％、最も好ましくは５０～１００質量％である。
Generally, the starch raw material is made of cereal flours and/or starches. In the present invention, "cereal flours" refers to cereal flours (excluding wheat flour) derived from cereals such as durum wheat, rice, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, amaranth, etc.; tuber flour or tuberous root flour of staple crops similar to cereals such as potato, taro, cassava, sweet potato, yam, etc. "Starches" refers to starches separated and refined from grains, tubers, tuberous roots, trunks, etc., and their waxy or high amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their waxy starches and high amylose starches), as well as modified starches obtained by subjecting the above starches to gelatinization, etherification, esterification, acetylation, crosslinking, oxidation treatment, heat treatment, enzyme treatment, etc., or combinations thereof. The starchy raw material may consist of cereal flours, may consist of starches, or may be a mixture of cereal flours and starches.
In the method for producing a roux of the present invention, the proportion of the wheat flour composition for sauce in the total amount of the wheat flour composition for sauce and the starchy raw materials other than the wheat flour composition for sauce is preferably 3 to 100% by mass, more preferably 25 to 100% by mass, and most preferably 50 to 100% by mass.
本発明のルーの製造方法において、油脂は、特に限定されるものではなく、食用に供される油脂であれば何れも好適に使用することができる。そのような油脂としては、乳脂、豚脂、牛脂、羊脂、馬脂、山羊脂等の動物性油脂；パーム油、大豆油、コーン油、菜種油、オリーブ油、アマニ油等の植物性油脂；動物性油脂ないしは植物性油脂をエステル交換、分別、水素添加等の加工を施した加工油脂；マーガリン、バター等の油脂加工食品等が挙げられる。
本発明のルーの製造方法において使用する油脂の量は特に限定されるものではなく、一般にルーの製造に用いられる量であればよく、ソース用小麦粉組成物と任意に含まれるソース用小麦粉組成物以外の澱粉質原料との合計１００質量部に対して８０～１２０質量部であり、好ましくは９０～１００質量部であり、より好ましくは１００質量部である
In the method for producing a roux of the present invention, the fat or oil is not particularly limited, and any fat or oil that is used for food can be suitably used. Examples of such fat or oil include animal fats and oils such as milk fat, lard, beef tallow, mutton tallow, horse tallow, and goat tallow; vegetable fats and oils such as palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and linseed oil; processed fats and oils obtained by subjecting animal fats and oils or vegetable fats to processes such as interesterification, fractionation, and hydrogenation; and processed fats and oils such as margarine and butter.
The amount of fat or oil used in the method for producing a roux of the present invention is not particularly limited, and may be an amount generally used in the production of a roux, and is 80 to 120 parts by mass, preferably 90 to 100 parts by mass, and more preferably 100 parts by mass, per 100 parts by mass of the total of the flour composition for sauce and any starchy raw materials other than the flour composition for sauce.
前記ルーの製造方法において、調味済みルーを製造する場合には、ソース用小麦粉組成物と油脂に前記調味済みルーに含まれる任意の成分を適宜添加し、それらを混合撹拌しながら加熱して得ることができる。任意に冷却、充填、固化等の工程を経てブロック状、フレーク状等の固体のルーを製造する場合には、融点３５℃以上の油脂を使用すればよい。例えば、ソース用小麦粉組成物及び融点３５℃以上の油脂の混合物を撹拌しながら加熱して混合物を調製し、そこへソース用小麦粉組成物と油脂以外の前記の調味済みルーに含まれる任意の成分を適宜添加し、それらの混合物を撹拌しながら加熱した後に、冷却工程、充填工程、及び固化工程などを経て、目的の調味済みルーを製造することができる。 In the above-mentioned roux manufacturing method, when a seasoned roux is manufactured, any of the ingredients contained in the seasoned roux can be added to the wheat flour composition for sauce and fats and oils, and the mixture can be heated while being mixed and stirred to obtain the roux. When a solid roux in a block or flake shape is manufactured through optional steps such as cooling, filling, solidification, etc., fats and oils with a melting point of 35°C or higher can be used. For example, a mixture of wheat flour composition for sauce and fats and oils with a melting point of 35°C or higher is heated while being stirred to prepare a mixture, to which any of the ingredients contained in the seasoned roux other than the wheat flour composition for sauce and fats and oils and oils are appropriately added, and the mixture is heated while being stirred, and then the desired seasoned roux can be manufactured through steps such as cooling, filling, and solidification.
＜ソースの製造方法＞
本発明のソースの製造方法は、前記ソース用小麦粉組成物を使用する以外は常法に従って製造することができ、直接ソースを製造しても良く、後述するようにルーを製造してからソースとしても良い。例えば、ソース用小麦粉組成物を牛乳や豆乳、水等の液体原料にダマができないように分散させてから加熱し、前記具材や「ルー」の項で後述する香辛料や調味料等を投入し、具材に十分に火が通るまで更に加熱して得ることができる。またソース用小麦粉組成物以外に任意に他の澱粉質原料を使用してもよい。
前記ソースとしては、一般にα化された澱粉質原料によりとろみが付与されるソースであれば特に限定されるものではなく、例えば、ホワイトソース、ポタージュソース、クリームソース、カルボナーラソース、チーズソース、デミグラスソース、ハッシュドビーフソース、カレーソース等が挙げられる。このようなソースには、任意に牛肉、鶏肉、豚肉等の畜肉類；タラ、サーモン、カジキ等の魚肉類；アサリ、ハマグリ、ホタテ等の貝類；クルマエビ、オマールエビ、タラバガニ等の甲殻類；タマネギ、ブロッコリー、ニンジン、ジャガイモ、コーン等の野菜類；マッシュルーム、シメジ等の茸類などの具材が含まれていてもよい。
本発明のソースの製造方法において、水性の液体原料としては、牛乳、豆乳、水等を使用することができる。
使用する液体原料の量は目的とするソースの種類によって適宜調節可能であるが、ソース用小麦粉組成物と任意に含まれるソース用小麦粉組成物以外の澱粉質原料との合計１００質量部に対して８００～２０００質量部であり、好ましくは、８５０～１５００質量部であり、より好ましくは９００～１１００質量部である。
<Sauce manufacturing method>
The method for producing the sauce of the present invention can be carried out according to a conventional method, except for using the wheat flour composition for sauce. The sauce may be produced directly, or a roux may be produced as described below. For example, the wheat flour composition for sauce is dispersed in a liquid ingredient such as milk, soy milk, or water so as not to form lumps, and then heated, and the ingredients and spices and seasonings described below in the "roux" section are added, and the ingredients are further heated until fully cooked. In addition to the wheat flour composition for sauce, any other starchy ingredient may be used.
The sauce is not particularly limited as long as it is a sauce that is generally thickened by a gelatinized starch raw material, and examples thereof include white sauce, potage sauce, cream sauce, carbonara sauce, cheese sauce, demi-glace sauce, hash brown beef sauce, curry sauce, etc. Such sauces may optionally contain ingredients such as meat such as beef, chicken, pork, etc.; fish meat such as cod, salmon, swordfish, etc.; shellfish such as clams, mussels, scallops, etc.; crustaceans such as kuruma prawn, lobster, red king crab, etc.; vegetables such as onion, broccoli, carrot, potato, corn, etc.; fungi such as mushrooms and shimeji mushrooms, etc.
In the method for producing a sauce of the present invention, the aqueous liquid raw material may be milk, soy milk, water, or the like.
The amount of the liquid raw material used can be adjusted appropriately depending on the type of the desired sauce, but is 800 to 2000 parts by mass, preferably 850 to 1500 parts by mass, and more preferably 900 to 1100 parts by mass, per 100 parts by mass of the total of the wheat flour composition for sauce and any starchy raw materials other than the wheat flour composition for sauce.
一般的に澱粉質原料は、穀粉類及び／又は澱粉類からなる。本発明において「穀粉類」とは、デュラム小麦、米、ライ麦、大麦、とうもろこし、そば、大豆、ひえ、あわ、アマランサス等の穀物由来の穀粉（ただし、小麦粉を除く）；馬鈴薯、里芋、キャッサバあるいは甘藷、山芋等の穀物に準ずる主食となる農作物である塊茎粉あるいは塊根粉などである。「澱粉類」とは、穀物、塊茎、塊根、樹幹等及びそれらのワキシー種又はハイアミロース種から分離精製された澱粉（小麦澱粉、米澱粉、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉、甘藷澱粉、緑豆澱粉、サゴ澱粉等、及びそれらのワキシー澱粉並びにハイアミロース澱粉）、及び、前記澱粉をα化、エーテル化、エステル化、アセチル化、架橋、酸化処理、熱処理、酵素処理等並びにそれらの組合せを行った変性澱粉などをいう。前記澱粉質原料は、穀粉類からなってもよく、澱粉類からなってもよく、穀粉類と澱粉類との混合物であってもよい。
本発明のソースの製造方法において、ソース用小麦粉組成物とソース用小麦粉組成物以外の澱粉質原料の合計量に占めるソース用小麦粉組成物の割合は、好ましくは３～１００質量％、より好ましくは２５～１００質量％、最も好ましくは５０～１００質量％である。
Generally, the starch raw material is made of cereal flours and/or starches. In the present invention, "cereal flours" refers to cereal flours (excluding wheat flour) derived from cereals such as durum wheat, rice, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, amaranth, etc.; tuber flour or tuberous root flour of staple crops similar to cereals such as potato, taro, cassava, sweet potato, yam, etc. "Starches" refers to starches separated and refined from grains, tubers, tuberous roots, trunks, etc., and their waxy or high amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their waxy starches and high amylose starches), as well as modified starches obtained by subjecting the above starches to gelatinization, etherification, esterification, acetylation, crosslinking, oxidation treatment, heat treatment, enzyme treatment, etc., or combinations thereof. The starchy raw material may consist of cereal flours, may consist of starches, or may be a mixture of cereal flours and starches.
In the method for producing a sauce of the present invention, the proportion of the wheat flour composition for sauce in the total amount of the wheat flour composition for sauce and the starch raw materials other than the wheat flour composition for sauce is preferably 3 to 100% by mass, more preferably 25 to 100% by mass, and most preferably 50 to 100% by mass.
本発明のソースの製造方法において、任意に油脂を使用することができる。そのような油脂としては特に限定されるものではなく、食用に供される油脂であれば何れも好適に使用することができ、乳脂、豚脂、牛脂、羊脂、馬脂、山羊脂等の動物性油脂；パーム油、大豆油、コーン油、菜種油、オリーブ油、アマニ油等の植物性油脂；動物性油脂ないしは植物性油脂をエステル交換、分別、水素添加等の加工を施した加工油脂；マーガリン、バター等の油脂加工食品等が挙げられる。
油脂を使用する場合、使用する油脂の量は目的とするソースの種類によって適宜調節可能であるが、ソース用小麦粉組成物と任意に含まれるソース用小麦粉組成物以外の澱粉質原料との合計１００質量部に対して８０～１２０質量部であり、好ましくは、９０～１００質量部であり、より好ましくは１００質量部である。
In the method for producing the sauce of the present invention, any fat or oil can be used. Such fat or oil is not particularly limited, and any fat or oil that is used for food can be suitably used, including animal fats and oils such as milk fat, lard, beef tallow, mutton tallow, horse tallow, and goat tallow; vegetable fats and oils such as palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and linseed oil; processed fats and oils obtained by subjecting animal fats and oils or vegetable fats to processes such as interesterification, fractionation, and hydrogenation; and processed fats and oils such as margarine and butter.
When fats and oils are used, the amount of fats and oils used can be adjusted appropriately depending on the type of the desired sauce, but is 80 to 120 parts by mass, preferably 90 to 100 parts by mass, and more preferably 100 parts by mass, per 100 parts by mass of the total of the wheat flour composition for sauce and any starchy raw materials other than the wheat flour composition for sauce.
本発明のソースの製造方法は、前記方法により得られるルーを使用してもよい。例えば、前記ルーと、前記具材と、前記ルーの項に記載した香辛料や調味料等を牛乳や豆乳、水等の液体原料とを加熱して得ることができる。ルーを投入するタイミングは適宜調節すればよい。
本発明のソースの製造方法においてルーを使用する場合、液体原料の量はソースの種類により適宜調整可能であるが、ルー１００質量部に対し４００～１０００質量部であり、好ましくは、４２５～７５０質量部であり、より好ましくは４５０～５５０質量部である。調味済みではないルーを使用する場合であれば、例えば、ソース用小麦粉組成物１００質量部とバター１００質量部とを加熱してルーを得、ルーに温めた１０００質量部の牛乳を加えてのばし、加熱しながら、あるいは十分に加熱してから具材や塩・胡椒等の調味料で味を調え、具材に十分に火が通るまで加熱してソースとする。調味済みルーを使用する場合であれば、牛乳や水等の液体原料を加熱しながら具材や調味料を投入し、具材に火が通る過程で調味済みルーを投入し（１度に投入してもよく、２度、３度等に分けて投入してもよい）、十分に具材に火が通るまで加熱してソースを製造することができる。
The method for producing sauce of the present invention may use a roux obtained by the above method. For example, the roux can be obtained by heating the roux, the ingredients, and the spices and seasonings described in the roux section above with liquid ingredients such as milk, soy milk, water, etc. The timing of adding the roux can be adjusted appropriately.
When a roux is used in the method for producing sauce of the present invention, the amount of liquid raw material can be appropriately adjusted depending on the type of sauce, but is 400 to 1000 parts by mass, preferably 425 to 750 parts by mass, and more preferably 450 to 550 parts by mass, per 100 parts by mass of roux. When a non-seasoned roux is used, for example, 100 parts by mass of a wheat flour composition for sauces and 100 parts by mass of butter are heated to obtain a roux, 1000 parts by mass of warmed milk is added to the roux and stretched, and while heating or after being heated sufficiently, the seasonings such as ingredients and salt and pepper are added to adjust the taste, and the ingredients are heated until they are fully cooked to produce a sauce. When a seasoned roux is used, ingredients and seasonings are added while heating liquid raw materials such as milk and water, and the seasoned roux is added during the cooking process of the ingredients (it may be added all at once, or it may be added in two or three times, etc.), and the sauce can be produced by heating until the ingredients are fully cooked.
以下に、実施例に基づいて本発明をより詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。 The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.
＜製造例１ クリームソースの製造＞
配合表１に記載の原料を用いてクリームソースを製造した。
（１）金属製のボウルに牛乳及び小麦粉（ハート、株式会社ニップン）を投入し、泡だて器でダマがなくなり均質になるまで混合した。
（２）金属製の加熱調理鍋にバターを投入して強火で加熱し、バターが溶融し始めた段階で牛乳と小麦粉との混合物を投入して加熱しながら混合撹拌し、ひと煮立ち（沸騰）したところで弱火にして更に１分間混合撹拌してクリームソースを得た。
（３）得られたクリームソースを樹脂製袋に２００ｇ毎に充填し、シーラーを用いて包装した。
（４）袋詰めクリームソースを急速冷凍し、家庭用冷凍庫で１週間冷凍保存した。ソースの曳糸性は冷凍や冷蔵保存（特に冷凍保存）により損なわれ易いため、本発明の効果を確認する上で冷凍保存したソースを用いて評価することとした。
<Production Example 1: Production of cream sauce>
A cream sauce was produced using the ingredients listed in Recipe Table 1.
(1) Milk and wheat flour (Heart, Nippun Co., Ltd.) were placed in a metal bowl and mixed with a whisk until there were no lumps and the mixture was homogenous.
(2) Butter was added to a metal cooking pot and heated over high heat. When the butter began to melt, the milk and wheat flour mixture was added and mixed and stirred while heating. Once it came to a boil, the heat was reduced to low and the mixture was mixed and stirred for another minute to obtain a cream sauce.
(3) The obtained cream sauce was filled into resin bags in 200 g portions and packaged using a sealer.
(4) The packaged cream sauce was flash frozen and stored in a home freezer for one week. Since the spinnability of the sauce is easily impaired by freezing or refrigerated storage (especially frozen storage), the sauce stored frozen was used for evaluation in order to confirm the effects of the present invention.
配合表１
＜評価例１ 官能評価＞
家庭用冷凍庫で１週間冷凍保存した後、沸騰湯浴中で５分間解凍加熱し、熟練パネラー１０名により評価基準表１に従って官能評価し、平均点を求めた。
<Evaluation Example 1: Sensory Evaluation>
After storing the product in a household freezer for one week, the product was thawed and heated in a boiling water bath for 5 minutes, and then subjected to a sensory evaluation by 10 experienced panelists according to the evaluation criteria in Table 1, and an average score was calculated.
評価基準表１
＜評価例２ 曳糸性の測定＞
クリームソースの曳糸性は、下記測定条件で測定した破断距離として求めた。なお、破断距離とは、プランジャーを侵入速度１ｍｍ／秒の速度でクリームソースの気液界面から内部に５ｍｍ進入させた後、プランジャーを上昇スピード２０ｍｍ／秒の速度でクリームソースから引き離し、クリームソースの界面からプランジャー底面に伸びるクリームソースの糸状連続相が千切れた際の（糸状連続相が破断して荷重が０になった際の）プランジャーの上昇距離（ｍｍ）のことである。
Evaluation Example 2: Measurement of spinnability
The spinnability of the cream sauce was determined as the breaking distance measured under the following measurement conditions: The breaking distance is the ascending distance (mm) of the plunger when the thread-like continuous phase of the cream sauce extending from the cream sauce interface to the bottom surface of the plunger is torn off (when the thread-like continuous phase is broken and the load becomes 0) after the plunger is advanced 5 mm into the cream sauce from the gas-liquid interface at an intrusion speed of 1 mm/sec and then pulled away from the cream sauce at an ascending speed of 20 mm/sec.
測定条件
・測定装置：テクスチャーアナライザーＴＡ．ＸＴ．（Stable Micro System社製）
・冶具 Ｐ／１０ １０ｍｍ
・プランジャー：ＡＤ／１０（１００ｍｍ ＰｒｏｂｅＡｄａｐｔｏｒ）
・レンジ幅：０～２ｋｇ
・プランジャーの下降スピード：２０ｍｍ／秒
・モード：Ｄｉｓｕｔａｎｃｅ
・接触荷重：５ｇ
・試料への進入距離：５ｍｍ
・試料への進入速度：１ｍｍ／秒
・試料へ進入後のプランジャーの上昇スピード：２０ｍｍ／秒
・試料接触後の上昇距離：９０ｍｍ
・測定温度：６０℃
Measurement conditions and equipment: Texture analyzer TA.XT. (Stable Micro System)
・Jig P/10 10mm
Plunger: AD/10 (100 mm Probe Adaptor)
・Range width: 0 to 2 kg
Plunger descending speed: 20 mm/sec. Mode: Distance
Contact load: 5g
・Distance into sample: 5 mm
-Speed of entry into sample: 1 mm/sec -Speed of rising of plunger after entering sample: 20 mm/sec -Rising distance after contact with sample: 90 mm
Measurement temperature: 60°C
＜試験例１ クリームソースの食感に与えるＧＡ－ＳＡ小麦粉の影響＞
表１記載のＧＡ－ＳＡ小麦粉と標準的な小麦粉（ハート、株式会社ニップン）を用いた以外は製造例１に従ってクリームソースを製造し、評価例１に従って官能評価した。なお、標準的な小麦粉のみで製造したクリームソース（参考例１）の後味の持続性を３点とした。
その結果、試験例１は参考例と比較して後味の持続性があり、非常に良好なクリーム系ソースが得られた。試験例５は、ＧＡ－ＳＡ小麦粉の量が少なく、参考例の後味の持続性と同等であった。
<Test Example 1: Effect of GA-SA wheat flour on the texture of cream sauce>
Cream sauces were produced according to Production Example 1, except that the GA-SA wheat flour and standard wheat flour (Heart, Nippun Co., Ltd.) shown in Table 1 were used, and sensory evaluation was performed according to Evaluation Example 1. The aftertaste lingering of the cream sauce produced using only the standard wheat flour (Reference Example 1) was scored as 3 points.
As a result, Test Example 1 had a longer-lasting aftertaste than Reference Example, and a very good cream sauce was obtained. Test Example 5, which contained a smaller amount of GA-SA wheat flour, had a similar aftertaste to Reference Example.
表１
＜試験例２ クリームソースの曳糸性に与えるＧＡ－ＳＡ小麦粉の影響＞
試験例１の各クリームソースを室温で芯温が６０℃以下になるまで放冷し、２００ｍｌ容のビーカーに１００ｍｌずつ注入し、ビーカー開口部を樹脂製フィルムで密閉し、庫内温度６０℃の恒温機に投入し、スターラーで撹拌しながら芯温が６０℃になるまで加温した。恒温機からビーカーを取り出し、すぐさま評価例２に従ってクリームソースの曳糸性を測定した。
その結果、実施例５では参考例１よりもわずかに破断距離が長くなり、実施例１～４では破断距離が１０ｍｍ以上となり、いずれも曳糸性が改善されることが分った。
<Test Example 2: Effect of GA-SA wheat flour on the spinnability of cream sauce>
Each cream sauce of Test Example 1 was allowed to cool at room temperature until the core temperature reached 60° C. or below, and 100 ml of each was poured into a 200 ml beaker, the opening of the beaker was sealed with a resin film, and the beaker was placed in a thermostat with an internal temperature of 60° C. and heated while stirring with a stirrer until the core temperature reached 60° C. The beaker was removed from the thermostat, and the spinnability of the cream sauce was immediately measured in accordance with Evaluation Example 2.
As a result, it was found that the breaking distance in Example 5 was slightly longer than that in Reference Example 1, while the breaking distance in Examples 1 to 4 was 10 mm or more, and all of them had improved spinnability.
表２
＜製造例２ ルー及びクリームソースの製造＞
配合表１に記載の原料を用いてルー及びクリームソースを製造した。
（１）小麦粉１００質量部及びバター１００質量部を加熱釜に投入し、１３０℃で２０分間加熱撹拌してルーを得た。
（２）４０℃に加温した牛乳１０００質量部を加熱釜に投入し、沸騰するまで加熱撹拌してクリームソースを得た。
（３）得られたクリームソースを樹脂製袋に２００ｇ毎に充填し、シーラーを用いて包装した。
（４）袋詰めクリームソースを急速冷凍し、家庭用冷凍冷蔵庫で１週間冷凍保存した。
<Production Example 2: Production of roux and cream sauce>
A roux and a cream sauce were produced using the ingredients listed in Recipe Table 1.
(1) 100 parts by mass of wheat flour and 100 parts by mass of butter were placed in a heating kettle and heated and stirred at 130° C. for 20 minutes to obtain a roux.
(2) 1,000 parts by mass of milk heated to 40°C was placed in a heating kettle and heated and stirred until boiling to obtain a cream sauce.
(3) The obtained cream sauce was filled into resin bags in 200 g portions and packaged using a sealer.
(4) The bagged cream sauce was quickly frozen and stored in a household refrigerator-freezer for one week.
＜試験例３ クリームソースの食感に与えるＧＡ－ＳＡ小麦粉の影響２＞
表１記載のＧＡ－ＳＡ小麦粉と標準的な小麦粉（ハート、株式会社ニップン）を用いた以外は製造例２に従ってクリームソースを製造し、試験例１同様に解凍加熱した後に評価例１に従って官能評価した。なお、標準的な小麦粉のみで製造したクリームソース（参考例１）の後味の持続性を３点とした。また、試験例２同様に加温した後に評価例２に従ってクリームソースの曳糸性を測定した。
その結果、官能評価の結果は試験例１と、破断距離の測定結果は表２と同等であった。 以上の結果から、ソース製造用の小麦粉にＧＡ－ＳＡ小麦粉を使用することにより、後味の持続性が良く曳糸性のあるソースが得られることが分った。
<Test Example 3: Effect of GA-SA wheat flour on the texture of cream sauce 2>
Cream sauces were produced according to Production Example 2, except that the GA-SA wheat flour and standard wheat flour (Heart, NIPPN Co., Ltd.) shown in Table 1 were used, and after thawing and heating in the same manner as in Test Example 1, they were subjected to a sensory evaluation in accordance with Evaluation Example 1. The aftertaste persistence of the cream sauce produced using only the standard wheat flour (Reference Example 1) was scored as 3 points. In addition, after heating in the same manner as in Test Example 2, the spinnability of the cream sauce was measured in accordance with Evaluation Example 2.
As a result, the results of the sensory evaluation were the same as those in Test Example 1, and the results of the measurement of the breaking distance were the same as those in Table 2. From the above results, it was found that by using GA-SA wheat flour as the wheat flour for producing sauce, a sauce with a long-lasting aftertaste and good stringiness can be obtained.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022157375A JP2024051295A (en) | 2022-09-30 | 2022-09-30 | Wheat flour composition for sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022157375A JP2024051295A (en) | 2022-09-30 | 2022-09-30 | Wheat flour composition for sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2024051295A true JP2024051295A (en) | 2024-04-11 |
Family
ID=90623161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022157375A Pending JP2024051295A (en) | 2022-09-30 | 2022-09-30 | Wheat flour composition for sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2024051295A (en) |
-
2022
- 2022-09-30 JP JP2022157375A patent/JP2024051295A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4880081B1 (en) | Acetylated adipic acid-crosslinked tapioca starch and method for producing the same | |
| US20070298154A1 (en) | Flavored solid-form food product and method of preparation | |
| CA2998961A1 (en) | Savoury concentrates with a flowable texture based on two starches | |
| JP7001057B2 (en) | Starch-containing food loosening improver | |
| JP7340362B2 (en) | Low-carbohydrate pasta sauce using okara paste | |
| JP4747187B2 (en) | Modified starch for food and method for producing the same | |
| JP2013544530A (en) | Spreadable gel | |
| JP7027192B2 (en) | Cream croquette and its manufacturing method | |
| JPWO2020027001A1 (en) | How to make food | |
| JP2024051295A (en) | Wheat flour composition for sauce | |
| JP2011087487A (en) | Konjac processed food product and method for producing the same | |
| JP6762691B2 (en) | Gel-like food with heat resistance | |
| CN105029161B (en) | A kind of granulose intestines | |
| JP2006101774A (en) | Ground meat processed food and raw material for the same | |
| JP2012000090A (en) | Method for producing food containing ground konjac and food containing ground konjac | |
| JP5131862B2 (en) | Frozen carbonara sauce using okara paste | |
| JPWO2016136581A1 (en) | Fray improving agent for processed cereal foods | |
| JP2008237124A (en) | Additive for white sauce and food using it | |
| US20070104852A1 (en) | Casing-packed cooked rice and its production process | |
| JP2017012070A (en) | Liquid seasoning for rice cooking | |
| JP2022163988A (en) | Composition for cooking with heat, and manufacturing method of food product | |
| JP4636595B2 (en) | White sauce and white sauce | |
| JP2014054225A (en) | Texture modifier for fishery milling product | |
| JP2004033181A (en) | Method for producing processed food product for egg dish | |
| JP2001224339A (en) | Paste food based on raw sea urchin and method for producing the same |