JP3100028B2 - Method for producing high-viscosity white sauce - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a highly viscous white sauce, and more particularly to a method for producing a highly viscous white sauce having a good white color, which is produced using an oil-in-water emulsion cream.

[0002]

2. Description of the Related Art Recently, raw materials containing flour and fats and oils have been
Spaghetti manufactured by mixing an oil-in-water emulsified cream obtained by mixing and emulsifying raw materials containing fats and oils, non-fat milk solids, and water with an emulsifier, white sauce used for sprinkling meat dishes, or the white sauce. A wide variety of white sauce-related products such as cream stew made using the same have been developed.

[0003] In addition, creams that can be used in such white sauce products include, for example, lysolecithin as an emulsifier because of the drawback that when emulsified by retort treatment, the emulsified state is destroyed by oil separation or protein aggregation. Improved by using glycerin and polyglycerin fatty acid ester (JP-A-4-330258)
It has been known.

[0004]

However, even if a white sauce is manufactured using the cream having excellent retort resistance, a good white sauce can be obtained simply by mixing the cream with a raw material containing flour and oil and fat. The sauce could not be manufactured.

[0005] That is, in the production of white sauce, it is necessary to uniformly mix the cream with raw materials such as flour, oils and fats, salt, and various seasonings, and to heat and agitate the mixture so that the cream is sufficiently mixed. Browning due to the reaction between the milk solids and other ingredients in the white sauce, and discoloration due to oil separation (emulsification destruction) of the cream, causing a problem that the white sauce cannot be maintained at a good whiteness. .

[0006] Further, when an attempt is made to produce a high-viscosity white sauce, relatively vigorous stirring at a high temperature is required to avoid scorching or the like due to local heating. Browning due to the reaction was more likely to occur, and discoloration accompanying the oil separation of the cream during stirring was more likely to occur. As a result, the change in the color tone of the white sauce became even more remarkable.

According to the present invention, the efficiency of a highly viscous white sauce which can remarkably suppress the change in the color tone of the white sauce due to the browning of the cream and the emulsification destruction and can impart good flavor and physical properties. It is intended to provide a simple manufacturing method.

[0008]

Means for Solving the Problems The present inventors have proposed flour,
In mixing the raw material containing fat and oil with the cream, the flour, the raw material containing oil and fat are thoroughly heated under high heat while being uniformly mixed with stirring, and the flour is sufficiently gelatinized.
To this, a cream containing a predetermined amount of a specific component was added, and the mixture was stirred and mixed under a specific temperature condition, and it was found that the above object could be achieved, and the present invention was completed.

That is, the gist of the present invention is that a raw material containing flour and oils and fats is heated while stirring until the raw material temperature of the raw material reaches 90 to 100 ° C.
5 to 2.5% (by weight, the same applies hereinafter) non-fat milk solids,
0.5-3% sodium caseinate, 0.05-2% lysolecithin, 0.05-2% polyglycerin fatty acid ester, 0.05-2% sorbitan fatty acid ester and / or sucrose fatty acid ester, and 20 Add oil-in-water emulsified cream containing ~ 35% fats and oils and raise the product temperature to 6
This is a method for producing a high-viscosity white sauce, which comprises stirring and mixing while maintaining the temperature at 0 to 80 ° C.

Next, the present invention will be described in more detail. In the present invention, first, a raw material of flour roux containing flour and oil and fat without adding cream has a product temperature of 90-1.
Heat with stirring until 00 ° C is reached. In the above step, the ingredients other than the cream are uniformly mixed, and the flour is sufficiently gelatinized to adjust the viscosity to a preferable viscosity as a high-viscosity white sauce. Here, when the temperature of the raw material does not reach the above range, the flour cannot be sufficiently gelatinized and the white sauce cannot have sufficient viscosity. The stirring is not particularly limited to the size and speed of the stirring device, but may be any as long as the raw materials can be uniformly mixed without scorching.

[0011] In order to reach the above-mentioned temperature of the flour raw material in the above range, it is preferable to carry out for 5 to 30 minutes, more preferably for 10 to 25 minutes. In this case, if the required time is shorter than the above range, the temperature of the wall surface of the pot for heating the raw material must be rapidly increased, and the raw material tends to burn, which is not preferable. Conversely, if the required time is longer than the above range, the viscosity of the white sauce tends to decrease, which is not preferable.

Here, as a raw material of the above-mentioned flour roux,
Various seasonings such as flour, oil and fat, salt, water, sodium glutamate, spices, sugar and the like can be mentioned, and a desired raw material may be appropriately added thereto according to the final product.
Among the raw materials of the wheat flour, the use ratio of flour, oil and salt is 4 to 8%, the content of oil and fat is 7 to 14%, and the content of salt is 0.1%, based on the whole white sauce. A range of 4 to 1.7% can be exemplified as a preferable range.

In this case, if the content of the flour is too low, the viscosity becomes soup-like and the viscosity becomes too low, which is not preferable. Conversely, if the content of the flour is too large, the viscosity of the flour becomes too high, and the physical properties as a white sauce are not preferable. On the other hand, if the content of the fat or oil is too low, the powdery smell or the flavor becomes too light. On the other hand, if the content of the fat or oil is too large, it is not preferable because the oil and fat tend to be easily separated and the flavor tends to be oily. On the other hand, if the content of salt is too low, the taste is not so tight and watery. On the other hand, if the content of salt is too large, saltiness becomes unfavorable in terms of taste, and the emulsion stability tends to be poor.

Further, the above-mentioned flour and fats and oils are subjected to a heat treatment, for example, 100% before mixing with other raw material components.
It is also possible to use a preparation having an appropriate roasted flavor and the like by removing the odor and flouriness of flour by heating at a temperature of at least ℃.

In consideration of the physical properties of white sauce,
Thickening polysaccharides such as xanthan gum, carrageenan, gellan gum, tamarind gum, karaya gum, guar gum, locust bean gum and the like may be added as appropriate.

Next, at least fats and oils are added to the raw material of the flour roux, which is sufficiently heated over high heat while being uniformly mixed with stirring.
An oil-in-water emulsified cream obtained by mixing and emulsifying a raw material containing non-fat milk solids and water with an emulsifier is added and mixed. In this case, a cream composed of specific components is used.

That is, the cream used in the present invention is
0.5-2.5% non-fat milk solids, 0.5-3% sodium caseinate, 0.05-2% lysolecithin, 0.
0.5-2% polyglycerate fatty acid ester, 0.0
It is an oil-in-water emulsified cream containing 5 to 2% of sorbitan fatty acid ester and / or sucrose fatty acid ester, and 20 to 35% of fat.

Hereinafter, the cream will be described in terms of production. First, as a fat or oil raw material when used as an oil phase, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, Vegetable oils such as safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, illipe fat, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil and milk fat, beef fat, lard, fish oil, Animal fats and oils such as whale oil can be exemplified, and a single or mixed oil of the above fats and oils or a processed fat and oil subjected to hardening, fractionation, transesterification, etc., having a melting point of about 15 to 40 ° C is suitable.

In the present invention, it is necessary that the fat content is 20 to 35% based on the whole cream. In this case, if the fat or oil content exceeds 35%, separation of oil by heating and stirring tends to occur. Conversely, if the fat or oil content is less than 20%, the emulsified state of the cream becomes unstable and separation tends to occur, which is not preferable. . Further, the fat or oil is 9
It is preferable to use 2 to 96% of vegetable fat and oil and 4 to 8% of milk fat, because the storage and emulsification stability of vegetable fat and oil and the milky feeling of milk fat are combined.

In the present invention, the non-fat milk solid is a protein used as an aqueous phase. Specifically, a milk raw material is used. As the milk raw material, conventionally used whole milk powder or skim milk powder is used. Powdered milk or liquid milk such as skim milk or concentrated milk, or a preparation prepared by adding sugar or the like thereto. These milk raw materials are non-fat, that is, converted to milk solids excluding milk fat, and are contained in 0.1% based on the whole cream.
It is necessary to use an addition amount of 5 to 2.5%, and it is more preferable to use an addition amount of 1 to 2%. However, casein is not included in this non-fat milk solid content.

In order to give the cream the same viscosity as a normal cream containing a large amount of non-fat milk solids, 0.5% to 3% of casein sodium is added to the whole cream.
It is necessary to use an addition amount. If it is less than 0.5%, it is difficult to obtain the desired viscosity as a white sauce,
On the other hand, if it exceeds 3%, the viscosity is too high, and the workability is deteriorated.

In producing an oil-in-water cream,
The use of an emulsifier is, of course, in the present invention, lysolecithin, a polyglycerin fatty acid ester, and / or a sorbitan fatty acid ester or a sucrose fatty acid ester, each in an amount of 0.05 to 2% based on the total cream.
Need to be added.

In this case, if the amount of any of the above emulsifiers is less than 0.05%, the emulsification is destroyed during heating and stirring, resulting in the discoloration of the white sauce accompanying the oil separation of the cream. When the white sauce is subjected to the retort sterilization treatment, the viscosity of the white sauce tends to be significantly increased. Conversely, if it exceeds 2%, the effect corresponding to the added amount cannot be obtained, and the flavor tends to deteriorate.

Further, as salts, sodium carbonate, sodium hydrogen carbonate, sodium acetate, sodium citrate, sodium phosphate and the like may be added. For example, monosodium phosphate or dipotassium hydrogen phosphate may be added to the whole cream in an amount of 0%. The combined use of about 0.02 to 0.15% is preferable because the emulsified state of the cream is further stabilized.

With the above components, 10 to 90
%, Preferably 20-80% by emulsification in oil-in-water using a water component to give a cream. In the present invention, the cream thus obtained is used to produce a highly viscous white sauce.

In the present invention, after adding the above cream,
It is necessary to stir and mix while maintaining the product temperature at 60 to 80 ° C. In this case, if the temperature of the raw material to which the cream is added is lower than 60 ° C., it becomes difficult to mix the cream with other raw materials and fill the container.
Conversely, if the temperature of the raw material to which the cream is added is higher than 80 ° C., it is not preferable because the browning of the cream and the color tone of the white sauce caused by emulsification destruction are caused.

[0027] The stirring and mixing of the raw material with the cream is carried out for 5 to 20 minutes, more preferably 5 to 15 minutes, so that the browning of the cream and the discoloration accompanying oil separation can be more effectively prevented. It is preferable because it can be used. In this case, if the stirring and mixing time is shorter than the above range, it is difficult to uniformly mix the cream with the other ingredients and make the cream sufficiently compatible, which is not preferable. On the other hand, if the mixing time is longer than the above range, the cream is excessively stirred, which may cause discoloration due to oil separation.

Further, in the present invention, milk ingredients such as milk and concentrated milk other than milk are appropriately added in addition to the cream within a range that does not affect the discoloration of the white sauce depending on the flavor of the food at this stage. You can also.

The method for adjusting the temperature of the raw material to which the cream is added is not particularly limited. For example, a raw material containing flour and oil and a raw material such as cream and milk raw material which are newly added may be used. The ratio is 10 / 15-10
In the case of / 4, by adding raw materials such as cream and dairy raw materials at room temperature to the raw material having a raw material temperature of 90 to 100 ° C., the raw material temperature can be approximately in the range of 60 to 80 ° C. Can be reduced.

Regarding the maintenance of the temperature of the ingredients to which the cream is added, there are differences in the heating conditions due to differences in the amounts of the ingredients and the capacity of the pot for processing the ingredients. The temperature of the wall surface of the heating pot may be appropriately adjusted so that the temperature of the raw material to which the cream is added is in the range of 60 to 80 ° C. in advance.

In the present invention, the raw materials except for the cream are uniformly mixed at a high temperature in advance, and then a specific cream is added, and then the mixture is stirred and mixed under a specific temperature condition to reduce the browning of the cream. The cream and other ingredients can be efficiently and uniformly mixed without causing a change in color tone due to emulsification destruction, and a white sauce with a rich and rich milky taste can be produced. In addition, the white sauce can be smoothly filled without solidifying the white sauce.

In the above-mentioned method for producing white sauce, particularly when a highly viscous white sauce is produced, a clear difference in whiteness from conventional products is recognized.
Specifically, the viscosity of the white sauce is 600 cp or more (60 ° C., B-type viscometer: rotor No. 4, 60 rpm).
), An excellent effect can be recognized. In particular, when the viscosity is 3000 cp or more, the white sauce produced by the production method of the present invention has a good whiteness without being changed from that before stirring and heating, as compared with a conventional product in which severe discoloration is recognized. You.

The high-viscosity white sauce having a good white color produced in this way may be, if necessary, carrot,
Ingredients such as potatoes can be added, and it can be used for a wide variety of products. Specifically, white sauce of cream spaghetti, cream stew, gratin, risotto, cream-boiled warm vegetables, Western-style teacup steaming, and the like are exemplified. In addition, the white sauce has excellent resistance to severe sterilization even when it is subjected to retort sterilization, so that a product with a rich milky feeling and excellent whiteness can be obtained.

[0034]

EXAMPLES The effects of the present invention will be clarified by illustrating examples and comparative examples below, but the present invention is not limited to these examples. In addition, the parts of the compounding amount and%
Are based on weight.

Example 1 (Preparation of cream) ○ Formulation Vegetable fat (melting point: 22 ° C.) 31.0% milk fat 2.0% skim milk powder 2.0% sodium caseinate 2.5% lysolecithin 0.3% poly Glycerin fatty acid ester 0.4% Monoglycerin fatty acid ester 0.1% Sorbitan fatty acid ester 0.3% Sucrose fatty acid ester 0.2% Alkali metal salt of phosphoric acid 0.3% Modified starch 0.5% Water 60.4 % ───────────────────────────────── oil-in-water type according to the conventionally known method A cream was prepared. The cream had a pH of 7.0.

(Production of white sauce) The diameter is 1.3 m.
In a kettle equipped with an oblique shaft stirrer, 12 parts of flour roux (adjusted product obtained by previously heating flour and oil and fat) and 2.3 parts of seasonings such as salt, sodium glutamate, spices, and sugar were added.
The mixture was heated with stirring at a rotation speed of 20 rpm for 20 minutes until the product temperature reached 95 ° C. Then, 18 parts of the cream,
15 parts of concentrated milk was added, the product temperature was adjusted to 61 ° C., and the temperature was maintained at that temperature, and the mixture was stirred for 10 minutes at a rotation speed of 20 rpm to complete a white sauce.

During the production of the white sauce, a good white sauce was obtained without causing the cream to change in color due to browning and oil separation. The content of each component of the cooked white sauce was 8% for the flour content,
The fat and oil content was 11%, the salt content was 0.5%, and the viscosity of the white sauce was 6,700 cp.
(60 ° C, B-type viscometer: rotor No. 4, 60 rpm
Measured with)

Experimental Example 1 (Production of lasagna) A heat-resistant container was sequentially filled with 8 g of pasta, 94 g of meat sauce and 93 g of the above-mentioned white sauce and sealed, and then subjected to a retort sterilization treatment at 123 ° C. for 20 minutes. Got lasagna. The food thus obtained showed neither oil separation nor browning, and was suitable as a retort food having no problem.

COMPARATIVE EXAMPLE 1-Formulation Vegetable fat (melting point: 22 ° C.) 31.0% milk fat 2.0% skim milk powder 5.0% sodium caseinate 0.2% lysolecithin 0.3% polyglycerin fatty acid ester 4% monoglycerin fatty acid ester 0.1% sorbitan fatty acid ester 0.3% sucrose fatty acid ester 0.2% alkali metal salt of phosphoric acid 0.3% modified starch 0.5% water 59.7% ─────────────────────────────

With the above composition, an oil-in-water type cream was prepared according to Example 1. A white sauce was finished in the same manner as in Example 1 except that the cream thus obtained was used. In the white sauce thus obtained, a change in color tone due to browning and separation of oil components was observed, and it could not be called a good white sauce.

Also, except that the above-mentioned white sauce was used, lasagna was produced and retort sterilized in the same manner as in Example 1, and the state after the retort sterilization treatment was observed. The cream itself turned brown. It had no commercial value.

Comparative Example 2 ○ Compounding vegetable oil (melting point: 22 ° C.) 31.0% milk fat 2.0% skim milk 2.0% * sodium caseinate 0.2% lysolecithin 0.3% polyglycerin fatty acid ester 0 0.4% monoglycerin fatty acid ester 0.1% sorbitan fatty acid ester 0.3% sucrose fatty acid ester 0.2% alkali metal salt of phosphoric acid 0.3% modified starch 0.5% water 62.7% ──────────────────────────────

With the above composition, an oil-in-water cream was prepared according to Example 1. A white sauce was finished in the same manner as in Example 1 except that the cream thus obtained was used. The white sauce thus obtained had a soft body and was poor in body as a white sauce.

COMPARATIVE EXAMPLE 3 Blended vegetable fat (melting point: 22 ° C.) 43.0% milk fat 2.0% skim milk powder 2.0% sodium caseinate 2.5% lysolecithin 0.3% polyglycerin fatty acid ester 4% monoglycerin fatty acid ester 0.1% sorbitan fatty acid ester 0.3% sucrose fatty acid ester 0.2% alkali metal salt of phosphoric acid 0.3% modified starch 0.5% water 48.4% ─────────────────────────────

With the above composition, an oil-in-water cream was prepared according to Example 1. A white sauce was finished in the same manner as in Example 1 except that the cream thus obtained was used. In the white sauce thus obtained, a change in color tone due to browning and separation of oil components was observed, and it could not be called a good white sauce.

Further, except that the above-mentioned wight sauce was used, lasagna was produced and retort sterilized in the same manner as in Example 1, and the state after the retort sterilization treatment was observed. As a result, the viscosity of the cream itself increased. Workability during stirring was reduced.

Example 2 (Production of White Sauce) 9 parts of flour luw (prepared product obtained by previously heating flour and oil and fat) in a kettle equipped with a 1.3 m diameter oblique shaft stirrer, salt, sodium glutamate, 1.1 parts of seasonings, such as spices and sugar, were heated with stirring at 20 rpm for 20 minutes until the product temperature reached 95 ° C.
Thereafter, 23 parts of the cream used in Example 1 and concentrated milk 6
Part, adjust the product temperature to 70 ° C., and maintain
The white sauce was finished by stirring at 20 rpm for 0 minutes.

During the production of the white sauce, a good white sauce could be produced without causing a change in color tone of the cream due to browning and separation of oil. In addition, the content of each component of the cooked white sauce is such that the content of flour is 6%, the content of fat and oil is 13%, and the content of salt is 0.4%.
% And the viscosity of the white sauce was 3200 cp. (60 ° C, B-type viscometer: rotor No. 4, 60r
pm)

Experimental Example 2 (Manufacture of Doria) A heat-resistant container was filled with 70 g of pre-gelatinized cooked rice containing chicken meat, onions and mushrooms, and 130 g of white sauce, and sealed, and then heated at 123 ° C. for 20 minutes. A retort sterilization treatment was performed under the conditions described above to obtain a doria. The food thus obtained showed neither oil separation nor browning, and was suitable as a retort food having no problem.

Example 3 (Production of White Sauce) In a kettle equipped with a 1.3 m-diameter oblique shaft stirrer, 10 parts of flour roux (prepared product obtained by previously heating flour and oil and fat), salt, sodium glutamate, 2.7 parts of seasonings such as spices and sugar were heated with stirring at a rotation speed of 20 rpm for 20 minutes until the product temperature reached 95 ° C. Thereafter, 10 parts of the cream and 12 parts of concentrated milk used in Example 1 were added, the temperature of the product was adjusted to 70 ° C., and the temperature was maintained at this temperature for 10 minutes with stirring at a rotation speed of 20 rpm to finish a white sauce.

During the production of the white sauce, a good white sauce could be produced without causing a change in color tone of the cream due to browning and oil separation. In addition, the content of each component of the cooked white sauce is such that the content of flour is 7%, the content of fats and oils is 7%, and the content of salt is 0.7%.
And the viscosity of the white sauce was 4000 cp. (60 ° C, B-type viscometer: rotor No. 4, 60r
pm)

Experimental Example 3 (Production of potato gratin) 70 g of sliced and reconstituted potatoes in a heat-resistant container
After sequentially filling and sealing with 0 g, a retort sterilization treatment was performed at 123 ° C. for 20 minutes to obtain potato gratin. The food thus obtained showed neither oil separation nor browning, and was suitable as a retort food having no problem.

[0053]

Industrial Applicability According to the present invention, a high-viscosity white sauce which can remarkably suppress a change in the color tone of a white sauce caused by browning of a cream and emulsification destruction and can impart good flavor and physical properties. Can be provided efficiently.

Continuation of the front page (72) Inventor Katsuaki Namba 1-5-7 Mikunisakaemachi, Higashiosaka-shi, Osaka House Foods Co., Ltd. (56) References JP-A-7-39350 (JP, A) JP-A-2 JP-A-249471 (JP, A) JP-A-4-330258 (JP, A) JP-A-62-25959 (JP, A) JP-A-6-38720 (JP, A) JP-A-63-276466 (JP, A) (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/39-1/40

Claims (4)

(57) [Claims] 1. A roux raw material containing flour and oils and fats is heated while stirring until the raw material temperature of the roux raw material reaches 90 to 100 ° C., and then 0.5 to 2.5% (weight basis,
Non-fat milk solids, 0.5-3% sodium caseinate, 0.05-2% lysolecithin, 0.05-
2% polyglycerin fatty acid ester, 0.05-2%
Adding a sorbitan fatty acid ester and / or a sucrose fatty acid ester, and an oil-in-water emulsified cream containing 20 to 35% of fats and oils, and mixing while maintaining the product temperature at 60 to 80 ° C. Manufacturing method of viscous white sauce. 2. The highly viscous white sauce according to claim 1, wherein the fats and oils contained in the oil-in-water emulsified cream comprise at least 92 to 96% vegetable fats and 4 to 8% milk fat. Production method. 3. The method for producing a high-viscosity white sauce according to claim 1, wherein the viscosity of the white sauce at 60 ° C. is 600 cp or more. 4. The method for producing a highly viscous white sauce according to claim 1, wherein the white sauce is for a retort.