JP3122747B2 - White sauce composition - Google Patents
White sauce compositionInfo
- Publication number
- JP3122747B2 JP3122747B2 JP03178451A JP17845191A JP3122747B2 JP 3122747 B2 JP3122747 B2 JP 3122747B2 JP 03178451 A JP03178451 A JP 03178451A JP 17845191 A JP17845191 A JP 17845191A JP 3122747 B2 JP3122747 B2 JP 3122747B2
- Authority
- JP
- Japan
- Prior art keywords
- white sauce
- thawing time
- oligosaccharide
- sauce composition
- present
- 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.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、冷凍ホワイトソースの
組成物に関する。This invention relates to compositions of frozen white sauce.
【０００２】[0002]
【従来の技術】従来、グラタンやクリームシチュー等い
ろいろな調理加工食品を作るのに、ホワイトソースが用
いられる。このホワイトソースは、小麦粉と油脂、牛
乳、調味料等によって作られる。このホワイトソースを
凍結すると、ソースの凍結変性によってソースのなめら
かさは、失われる。また、冷凍したホワイトソース、グ
ラタン、ドリア等は、通常オーブン、オーブントースタ
ー、電子レンジ等で解凍するが、この際、調理時間の長
い点が、簡便性を欠く要因となっている。2. Description of the Related Art Conventionally, white sauce has been used for preparing various processed foods such as gratin and cream stew. This white sauce is made of flour and fat, milk, seasonings and the like. When the white sauce is frozen, the smoothness of the sauce is lost due to freeze denaturation of the sauce. In addition, frozen white sauce, gratin, doria and the like are usually thawed in an oven, an oven toaster, a microwave oven, or the like. At this time, a long cooking time is a factor that lacks convenience.
【０００３】[0003]
【発明が解決しようとする課題】そこで、本発明の課題
は、凍結解凍してもなめらかな食感を有し、解凍時間の
短縮されたホワイトソースが得られる組成物を提供する
ことである。SUMMARY OF THE INVENTION An object of the present invention is to provide a composition which has a smooth texture even when frozen and thawed and provides a white sauce with a reduced thawing time.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記課題
を解決すべく鋭意検討した結果、甘味度が５０以下のオ
リゴ糖叉は糖アルコール３〜２０％と乳化油脂３〜４０
％を共に配合することにより上記の課題を解決すること
を見いだし、本発明を完成するに至った。The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that oligosaccharides or sugar alcohols having a sweetness degree of 50 or less are 3 to 20% and emulsified fats and oils are 3 to 40%.
% Were found to solve the above-mentioned problems, and the present invention was completed.
【０００５】本発明で用いられる甘味度とは、ＰＳＥ簡
便法により測定された値であり、等濃度砂糖溶液の甘さ
を１００とした場合の甘味を数字で示したものである。
本発明で用いられるオリゴ糖、糖アルコールは甘味度５
０以下のものであれば、特にその種類は問わないが、例
えば、マルトオリゴ、ガラクトオリゴ、イソマルトオリ
ゴ、キシロオリゴ、セロオリゴ、フラクトオリゴ、ダイ
ズオリゴ糖、ラクチトール、セロビトール等が挙げられ
る。乳化油脂は、耐熱性、耐凍性のあるものであれば、
特にその種類は問わない。ここで言う耐熱性、耐凍性と
は、加熱あるいは凍結してもそのエマルジョンが破壊さ
れずに保たれるものをいう。[0005] The degree of sweetness used in the present invention is a value measured by the PSE simple method, and indicates the sweetness by a numeral when the sweetness of a sugar solution of equal concentration is set to 100.
The oligosaccharide and sugar alcohol used in the present invention have a sweetness degree of 5.
The type is not particularly limited as long as it is 0 or less, and examples thereof include maltooligo, galactoligo, isomaltoligo, xylooligo, cellooligo, fructooligo, soybean oligosaccharide, lactitol, celloitol and the like. Emulsified fats and oils, if it has heat resistance, freeze resistance,
In particular, the type does not matter. Here, the heat resistance and the freezing resistance refer to those in which the emulsion is maintained without being destroyed by heating or freezing.
【０００６】本発明は、ホワイトソースに甘味度５０以
下のオリゴ糖叉は糖アルコールを３〜２０％、好ましく
は３〜１０％と乳化油脂を３〜４０％、好ましくは５〜
２０％配合せしめるものである。これより配合量が多い
と味、風味の面で好ましくなく、配合量が少ないと効果
が充分にでない。オリゴ糖叉は糖アルコール単独でも、
その氷点降下能によって、解凍時間の短縮、食感の改良
は可能であるが、大量に配合すると味、風味の面で好ま
しくない。また、乳化油脂を単独で用いるとソースの食
感はわずかに改良されるが、解凍時間短縮にはまったく
効果が無い。この両者を共に配合することにより、味、
風味、食感に優れ、解凍時間が大幅に短縮されたホワイ
トソースを得ることができる。According to the present invention, an oligosaccharide or sugar alcohol having a sweetness of 50 or less is added to white sauce in an amount of 3 to 20%, preferably 3 to 10%, and an emulsified fat or oil in an amount of 3 to 40%, preferably 5 to 5%.
20% is blended. If the amount is larger than this, it is not preferable in terms of taste and flavor, and if the amount is small, the effect is not sufficient. Oligosaccharide or sugar alcohol alone,
The ability to lower the freezing point can shorten the thawing time and improve the texture, but if it is mixed in a large amount, it is not preferable in terms of taste and flavor. When the emulsified fat is used alone, the texture of the sauce is slightly improved, but it has no effect on shortening the thawing time. By blending both, the taste,
It is possible to obtain a white sauce which is excellent in flavor and texture and has a significantly reduced thawing time.
【０００７】以下、本発明を実施例に基づいて説明す
る。もちろん、これらの実施例によって本発明が限定さ
れるものではない。Hereinafter, the present invention will be described based on embodiments. Of course, the present invention is not limited by these examples.
【０００８】[0008]
【実施例１】 マカロニグラタン オリゴ糖としてカップオリゴＨ−７０（日新製糖社
製）、乳化油脂としてカッコーエース（角光化成社製）
を用い、表１に示したレシピー４種類のグラタンを作成
し、ー４０℃のフリーザーで急速凍結した。Example 1 Cup Oligo H-70 (manufactured by Nisshin Sugar Co., Ltd.) as macaroni gratan oligosaccharide and Cuckoo Ace (manufactured by Kakumitsu Kasei Co., Ltd.) as emulsified oil
Was used to prepare the four types of gratin shown in Table 1 and were rapidly frozen in a freezer at -40 ° C.
【０００９】[0009]
【表１】 [Table 1]
【００１０】このグラタンをオーブントースターで解凍
した際の解凍時間と官能評価をコントロールと比較し
た。結果を表２に示した。[0010] The thawing time and sensory evaluation when this gratin was thawed with an oven toaster were compared with the control. The results are shown in Table 2.
【００１１】[0011]
【表２】 [Table 2]
【００１２】これらの結果からコントロール品の解凍時
間は著しく長く、食感もなめらかさが欠如していた。ま
た、オリゴ糖だけを配合した比較品１は解凍時間の短縮
も食感もわずかに改良されたにとどまった。乳化油脂だ
けを配合したものは、食感はわずかに改良されたが、解
凍時間は短縮されなかった。それに対して、オリゴ糖と
乳化油脂を共に配合したものは、解凍時間が大幅に短縮
され、味、風味に優れ、食感もなめらかなものが得られ
た。From these results, the thawing time of the control product was remarkably long, and the texture was lacking in smoothness. In Comparative Example 1 containing only oligosaccharides, the thawing time was shortened and the texture was slightly improved. When only the emulsified fat was added, the texture was slightly improved, but the thawing time was not shortened. On the other hand, in the case where the oligosaccharide and the emulsified oil were mixed together, the thawing time was greatly shortened, the taste and flavor were excellent, and the smooth texture was obtained.
【００１３】[0013]
【実施例２】実施例１で作成したグラタンを電子レンジ
で解凍した際の解凍時間と官能評価をコントロール品と
比較した。結果を表３に示した。Example 2 Thawing time and sensory evaluation when the gratin prepared in Example 1 was thawed in a microwave oven were compared with control products. The results are shown in Table 3.
【００１４】[0014]
【表３】 [Table 3]
【００１５】これらの結果から明らかなように、本発明
品は、解凍時間が短縮され、食感も電子レンジでみられ
るような過加熱の影響がなく、なめらかなものが得られ
た。As is evident from these results, the product of the present invention has a short thawing time and has a smooth texture without the influence of overheating as seen in a microwave oven.
【実施例３】Embodiment 3
【００１６】ボイリングパック入りホワイトソース オリゴ糖としてフジオリゴ４５０（日本食品化工社
製）、乳化油脂としてカッコーエース（角光化成社製）
を用い、表４に示したレシピーでホワイトソースを作成
した。このホワイトソースをボイリングパックに充填
し、ー４０℃のフリーザーで急速凍結した。Fujioligo 450 (manufactured by Nippon Shokuhin Kako Co., Ltd.) as a white sauce oligosaccharide in a boiling pack, and Cuckoo Ace (manufactured by Kakumitsu Kasei Co., Ltd.) as an emulsified fat
And a white sauce was prepared according to the recipe shown in Table 4. The white sauce was filled in a boiling pack and rapidly frozen in a freezer at -40 ° C.
【００１７】[0017]
【表４】 [Table 4]
【００１８】この冷凍ホワイトソースを８０℃の恒温水
中でボイル解凍した際の解凍時間と官能評価を調べた。
結果を表５に示した。The thawing time and the sensory evaluation of this frozen white sauce in boiling water at 80 ° C. were examined.
Table 5 shows the results.
【００１９】[0019]
【表５】 [Table 5]
【００２０】この結果から、８０℃の恒温水中ではコン
トロール品は解凍時間に関わりなくソースのなめらかさ
が失われたが、本発明品は、解凍時間が短時間で、しか
もなめらかな食感のソースが得られた。From these results, the control product lost the smoothness of the source in the constant temperature water of 80 ° C. irrespective of the thawing time, but the product of the present invention had a short thawing time and had a smooth texture. was gotten.
【００２１】[0021]
【発明の効果】本発明によれば、ホワイトソースの凍結
変性によるなめらかさの欠如を防止するとともに解凍時
間を短縮することができた。According to the present invention, the lack of smoothness due to freeze denaturation of white sauce can be prevented and the thawing time can be shortened.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/39 - 1/48 A23L 1/19 - 1/195 A23D 7/00 ＪＡＦＩＣファイル（ＪＯＩＳ)────────────────────────────────────────────────── ─── Continued on the front page (58) Fields surveyed (Int. Cl. 7 , DB name) A23L 1/39-1/48 A23L 1/19-1/195 A23D 7/00 JAFIC file (JOIS)
Claims (2)
ルと乳化油脂を配合することを特徴とする冷凍食品用ホ
ワイトソース組成物。1. A white sauce composition for frozen food, comprising an oligosaccharide or sugar alcohol having a sweetness of 50 or less and an emulsified fat or oil.
ル３〜２０％と乳化油脂３〜４０％を配合することを特
徴とする冷凍食品用ホワイトソース組成物。2. A white sauce composition for frozen food, comprising 3 to 20% of an oligosaccharide or sugar alcohol having a sweetness of 50 or less and 3 to 40% of an emulsified fat or oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03178451A JP3122747B2 (en) | 1991-07-18 | 1991-07-18 | White sauce composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03178451A JP3122747B2 (en) | 1991-07-18 | 1991-07-18 | White sauce composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0523146A JPH0523146A (en) | 1993-02-02 |
| JP3122747B2 true JP3122747B2 (en) | 2001-01-09 |
Family
ID=16048752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03178451A Expired - Fee Related JP3122747B2 (en) | 1991-07-18 | 1991-07-18 | White sauce composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3122747B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102444440B1 (en) * | 2020-03-13 | 2022-09-16 | 전준호 | Towel |
-
1991
- 1991-07-18 JP JP03178451A patent/JP3122747B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102444440B1 (en) * | 2020-03-13 | 2022-09-16 | 전준호 | Towel |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0523146A (en) | 1993-02-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |