JP5187662B2 - Cream sauce, method for producing cream sauce and frozen food - Google Patents

Description

  The present invention relates to a cream sauce having milk fat, a method for producing the same, and a frozen food using the cream sauce.

  White sauce (bechamel sauce) is made from wheat flour, milk and the like, and has a specific texture (body feeling, smoothness of mouthfeel). The body feeling of white sauce is a rich texture based on physical properties such as viscosity and fluidity, and the physical properties of white sauce are adjusted according to the amount of flour used.

  However, white sauce has a problem that the texture is deteriorated by freezing. Specifically, when water is thawed from a frozen state, water separation occurs in which the water content in the white sauce is separated, so that the texture of the white sauce is impaired. In other words, white sauce has a problem of low freezing resistance.

  Patent Document 1 discloses a food quality improver containing a mixture of a partially decomposed product of cereal protein and xanthan gum or guar gum for the purpose of preventing water separation. By adding the food quality improving agent according to Patent Document 1 to the white sauce, it is possible to prevent water separation of the white sauce at the time of thawing.

  In addition, white sauce has a property that the viscosity increases as the temperature decreases. This increase in viscosity is a major factor that impairs the body feeling of white sauce. Therefore, Patent Document 2 discloses that an enzyme such as amylase is added to a paste food composition such as white sauce. The white sauce to which the enzyme is added can maintain the body feeling because the viscosity does not increase even if the temperature decreases after preparation.

JP-A-5-252879 JP 2002-136275 A

  Frozen foods using white sauce such as gratin and doria are widely sold. A microwave oven is often used for thawing and heating these frozen foods. However, when a frozen food using white sauce is thawed and heated using a microwave oven, there is a problem that uneven heating occurs.

  When heating a gratin or the like in a microwave oven, uneven heating causes white bumps or a region that feels cold without being sufficiently heated. Thus, when the frozen food using a white sauce is heated with a microwave oven, the cooking property in a microwave oven may fall.

  The heating unevenness is mainly caused by the flour used in the white sauce in terms of blending. For this reason, it has been practiced to adjust the physical properties of white sauce by adding modified starch to the base of flour. However, the white sauce whose physical properties are adjusted in this way has a slightly strong pasty feeling. And even if it is a case where the physical property of a white sauce is adjusted using modified starch, in order to maintain the body feeling of a white sauce, it is considered desirable to use a fixed quantity of flour. In other words, frozen foods using white sauce that have a good texture (weak pasty feeling and strong body feeling) have a problem that it is difficult to prevent uneven heating that occurs during heating in the (electronic) range. It was.

  Therefore, in view of the above problems, the present invention can be used in place of white sauce, a cream sauce having both a good texture even after freezing and heating, and a good cooking property in a microwave oven, An object is to provide a method for producing a cream sauce and a frozen food.

In order to solve the above-mentioned problems, the invention according to claim 1 is a method for producing a cream sauce, wherein 0.01 to 5% by weight of active gluten and 2 to 10% by weight of modified starch are added to water, A step of dispersing the active gluten and the modified starch to prepare a dispersion; and a step of adding milk to the dispersion and heating the dispersion .

The invention according to claim 2 is the method for producing a cream sauce according to claim 1, characterized in that 4.5% by weight or less of flour is added to the dispersion .

Invention of Claim 3 is the manufacturing method of the cream sauce of Claim 1 or Claim 2, The starchy raw material other than the said modified starch is added to the said dispersion liquid, The use of the said starchy raw material The amount is not more than 4% by weight.

Invention of Claim 4 is a manufacturing method of the cream sauce of Claim 3, The sum total of the said modified starch and the said starchy raw material is 2 to 10 weight%, It is characterized by the above-mentioned.

The invention according to claim 5 is the method for producing a cream sauce according to any one of claims 1 to 4, wherein the modified starch is a crosslinked starch.

The invention of claim 6 is a manufacturing method of a refrigeration cream sauce, and further comprising a step of freezing a cream sauce produced by the method according to any one of claims 1 to 5 To do.

  In the cream sauce according to the present invention, the occurrence of uneven heating is suppressed when heated in a microwave oven. In addition, the cream sauce according to the present invention has a good texture similar to that of the white sauce immediately after being prepared even after being heated in a microwave oven. Therefore, the cream sauce according to the present invention can be used as a white sauce for frozen foods such as gratin and doria. The frozen food using the cream sauce according to the present invention can be easily heated using a microwave oven.

  Hereinafter, embodiments of the present invention will be described in detail. The cream sauce according to the present embodiment is used as a white sauce for frozen foods such as gratin and doria. A cream sauce refers to a white sauce containing milk fat, and a white sauce refers to a cream sauce whose physical properties (viscosity, smoothness, etc.) are mainly adjusted by flour.

  In the cream sauce according to the present embodiment, active gluten and modified starch are used in place of wheat flour, which is one of the raw materials for white sauce. At this time, the active gluten corresponds to the protein contained in the wheat flour, and the modified starch substitutes for the starchy material contained in the wheat flour.

  In the present invention, the amount of active gluten used is preferably 5% by weight or less, more preferably 4% by weight or less, and still more preferably 3% by weight or less based on the cream sauce after preparation. This is because when the amount of active gluten used exceeds 5.0% by weight, the smoothness of the texture is impaired in the cream sauce.

  On the other hand, the amount of active gluten used is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and still more preferably 0.3% by weight or more with respect to the cream sauce after preparation. This is because when the amount of the active gluten used is less than 0.01% by weight, the body feeling of the cream sauce is insufficient.

  In the present invention, active gluten and wheat flour may be used in combination. In this case, the amount of flour used is preferably 4.5% by weight or less, more preferably 4% by weight or less, and still more preferably 3.5% by weight or less based on the cream sauce after preparation. It is because it becomes difficult to prevent a heating nonuniformity when the usage-amount of flour exceeds 4.5 weight%.

  Modified starch refers to a starchy material derived from wheat flour, rice or the like that has been physically, enzymatically or chemically processed. As the modified starch, phosphoric acid crosslinked starch, acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch and the like can be used.

  In this invention, the usage-amount of modified starch becomes like this. Preferably it is 10 weight% or less with respect to the cream sauce after preparation, More preferably, it is 9 weight% or less, More preferably, it is 8 weight% or less. This is because when the amount of the modified starch used exceeds 10% by weight, the paste-like feeling becomes strong in the cream sauce, and the smoothness of the texture is impaired.

  On the other hand, the usage-amount of modified starch becomes like this. Preferably it is 2 weight% or more, More preferably, it is 2.5 weight% or more, More preferably, it is 3 weight% or more. This is because when the amount of the modified starch used is less than 2% by weight, the viscosity decreases in the cream sauce and the smoothness of the texture is impaired.

  If the amount of the modified starch used is in the range of 2 to 10% by weight, only one type of the above-mentioned modified starches may be used, or two or more types may be used in combination. At this time, it is desirable to use two or more kinds of modified starch in various combinations. This is because a cream sauce with various physical properties (such as prevention of bumping) and texture (such as imparting smoothness) can be adjusted.

  In addition, in this invention, you may use together starchy raw materials (native starch), such as corn starch and potato starch, other than modified starch. In this case, the amount of the starchy material used is preferably 4% by weight or less, more preferably 3.5% by weight or less, still more preferably 3% by weight or less based on the cream sauce after preparation. Moreover, it is desirable that the total use amount of the modified starch and the starchy raw material is 10% by weight or less.

  Thus, in the cream sauce according to the present embodiment, active gluten and modified starch are used in place of wheat flour, which is one of the raw materials for white sauce. Thereby, in the cream sauce which concerns on this Embodiment, even if it heats after freezing, the food texture equivalent to the white sauce immediately after preparation can be implement | achieved. Moreover, in the cream sauce which concerns on this Embodiment, when it heats after freezing, a heating nonuniformity can be suppressed and the cooking property (a prevention of bumping, a heating nonuniformity, appearance, etc.) in a microwave oven can be improved.

  Hereinafter, based on each Example of the cream sauce which concerns on this invention, the usage-amount of the active gluten and modified starch in the cream sauce which concerns on this invention, etc. are demonstrated.

{Amount of active gluten}
First, the usage-amount of the active gluten in the cream sauce which concerns on this invention is demonstrated based on Examples 1-4. FIG. 1 is a table showing the amount of each raw material used in cream sauces according to Examples 1 to 4 and Comparative Example 1, and the heating results of the frozen gratins according to Examples 1 to 4 and Comparative Example 1.

  In FIG. 1, the usage-amount of each raw material is shown by the percentage (weight%) on the basis of the weight of the cream sauce after preparation. Further, the “evaluation” shown in FIG. 1 is a comprehensive evaluation of the presence or absence of bumping, the measurement result of temperature, and the texture in the frozen gratin according to each example after heating. In FIG. 2, the measurement point of the temperature in the frozen gratin after a heating is shown.

  Specifically, in the evaluation “A”, when heated in a microwave oven, there is no bumping, and it is felt that all parts are almost uniformly warm (the temperature of all measurement points is 60 ° C. or more), and the texture is smooth. It shows that there was. In the evaluation “B1”, there was no bumping and it was felt that all parts were almost uniformly warm, but there was some pasty feeling, the body feeling was somewhat weak, or the body feeling was strong, but the texture was It shows that the smoothness of was weak. The evaluation “C1” indicates that there was no bumping and that all the parts were felt almost uniformly warm, and there was a body feeling, but the smoothness of the texture was weak. In the evaluation “D”, there is a portion (measurement point at a temperature of 40 ° C. or less) where bumping is felt or cold, and the texture is not smooth at that portion. That is, the frozen gratins of the evaluations “A” to “C” are in a state where no heating unevenness occurs, and the frozen gratins of the evaluation “D” are in a state where heating unevenness occurs.

{Example 1}
First, the cream sauce according to Example 1 will be described. Based on the weight of the cream sauce after preparation, in 13.2% by weight tap water, 0.5% by weight active gluten, 2.7% by weight phosphate cross-linked starch, and 1.4% by weight acetyl Adipic acid cross-linked starch was added. Active gluten and modified starch in tap water were sufficiently dispersed to obtain a dispersion.

  40.0% by weight of milk, 13.2% by weight of tap water and 29.0% by weight of seasonings were added to the dispersion to obtain a raw material liquid. By sufficiently mixing the raw material liquid and heating at 90 ° C. for 5 minutes, the starchy material in the raw material liquid was gelatinized and sterilized. This obtained the cream sauce which concerns on a present Example.

  The cream sauce according to this example and boiled macaroni were mixed at a weight ratio of 3: 1, and 250 g of the mixture was filled in a polypropylene container 10. 10 g of cheese was topped on the mixture filled in the container 10. This was frozen and stored at −20 ° C. for 12 hours to produce the frozen gratin according to this example.

  Two frozen gratins (samples 1 and 2) according to this example were each heated in a 600 W microwave oven for 6 minutes. The presence or absence of bumping in the samples 1 and 2 after heating was confirmed, and the temperature was measured. Moreover, the sample 1 and 2 after a heating were sampled and the food texture of the cream sauce which concerns on a present Example was confirmed.

  In FIG. 3, the measurement result of the temperature in the samples 1 and 2 after a heating is shown. In the samples 1 and 2 after heating, the temperature of all measurement points (see FIG. 2) is 60 ° C. or higher, so that the frozen gratin according to this example is heated almost uniformly by the microwave oven. I understand that. In addition, bumping was not confirmed in samples 1 and 2 after heating.

  As a result of tasting samples 1 and 2 after heating, the body feeling and smoothness of the mouth feel of the cream sauce according to this example could be satisfactorily felt. That is, it was confirmed that the cream sauce according to this example had a good texture similar to that of the white sauce immediately after being prepared even after freezing and heating. Thus, the evaluation of the frozen gratin according to the present example after heating was “A”.

{Example 2}
The cream sauce according to Example 2 will be described. In the following examples, the procedure for producing the cream sauce and the frozen gratin and the heating conditions for the frozen gratin are the same as those in the first example. For this reason, in the following Examples, detailed description, such as the procedure of manufacturing a cream sauce, is omitted.

  Based on the weight of the prepared cream sauce, 12.25% by weight tap water, 2.5% by weight active gluten, 2.7% by weight phosphate cross-linked starch, and 1.3% by weight acetylation Adipic acid cross-linked starch was added to obtain a dispersion. 40.0% by weight milk, 12.25% by weight tap water, and 29.0% by weight seasonings were added to the dispersion to obtain a raw material liquid. The raw material liquid was heated to prepare a cream sauce according to this example, and a frozen gratin using the cream sauce according to this example was manufactured.

  The frozen gratin according to the present example was heated using a microwave oven. As a result, the heating unevenness was not recognized in the frozen gratin according to the present example. As a result of tasting the frozen gratin after heating, the cream sauce according to the present example had a strong body feeling but a weak texture. Thus, the evaluation of the frozen gratin according to the present example was “B1”.

{Example 3}
The cream sauce according to Example 3 will be described. 5.0 wt% active gluten, 2.7 wt% phosphate cross-linked starch, and 1.3 wt% acetylation in 11.0 wt% tap water based on the weight of the cream sauce after preparation Adipic acid cross-linked starch was added to obtain a dispersion. 40.0% by weight of milk, 11.0% by weight of tap water, and 29.0% by weight of seasonings were added to the dispersion to obtain a raw material liquid. The raw material liquid was heated to prepare a cream sauce according to this example, and a frozen gratin using the cream sauce according to this example was manufactured.

  The frozen gratin according to the present example was heated using a microwave oven. As a result, the heating unevenness was not recognized in the frozen gratin according to the present example. As a result of tasting the frozen gratin after heating, the cream sauce according to this example had a body feeling, but the smoothness of the texture was weak. Thus, the evaluation of the frozen gratin according to this example was “C1”.

{Example 4}
The cream sauce according to Example 4 will be described. Based on the weight of the cream sauce after preparation, in 12.9% by weight tap water, 0.01% by weight active gluten, 3.9% by weight phosphate cross-linked starch, and 1.3% by weight acetylation Adipic acid cross-linked starch was added to obtain a dispersion. 40.0% by weight of milk, 12.9% by weight of tap water, and 29.0% by weight of seasonings were added to the dispersion to obtain a raw material liquid. The raw material liquid was heated to prepare a cream sauce according to this example, and a frozen gratin using the cream sauce according to this example was manufactured.

  The frozen gratin according to the present example was heated using a microwave oven. As a result, the heating unevenness was not recognized in the frozen gratin according to the present example. As a result of tasting the frozen gratin after heating, the cream sauce according to the present example had some paste-like feeling and slightly weak body feeling. Thus, the evaluation of the frozen gratin according to the present example was “B1”.

{Comparative Example 1}
In Comparative Example 1, white sauce was prepared and a frozen gratin using white sauce was produced. In addition, the manufacturing procedure of the white sauce and frozen gratin which concerns on this comparative example, and the heating conditions of frozen gratin are the same as that of said Example 1. FIG.

  Based on the weight of the white sauce after preparation, 4.8 wt% flour and 1.3 wt% acetylated adipic acid cross-linked starch are added to 13.2 wt% tap water to obtain a dispersion. It was. 40.0% by weight milk, 13.2% by weight tap water, and 27.5% by weight seasonings were added to the dispersion to obtain a raw material liquid. The raw material liquid was heated to prepare a white sauce according to this comparative example, and a frozen gratin using the white sauce according to this comparative example was produced.

  Next, two frozen gratins (samples 3 and 4) according to this comparative example were each heated in a microwave oven. The presence or absence of bumping in the samples 3 and 4 after heating was confirmed, and the temperature was measured. In addition, samples 3 and 4 after heating were sampled to confirm the texture of the white sauce according to this comparative example.

  In FIG. 4, the measurement result of the temperature in the samples 3 and 4 after a heating is shown. As shown in FIG. 4, the temperature variation at each measurement point (see FIG. 2) is large, and the samples 3 and 4 are not heated uniformly. In particular, the temperature at the measurement point 2 was around 40 ° C., and an area where it was felt cold at the time of tasting was generated. Moreover, since the difference of the average temperature of the samples 3 and 4 after a heating is about 10 degreeC, it turns out that a different result is obtained even if the frozen gratin concerning this comparative example is heated on the same conditions. That is, in the frozen gratin according to this comparative example, heating unevenness occurred during heating (during cooking), and the cooking property in the microwave oven was reduced.

  Moreover, in the samples 3 and 4 after heating, bumping occurred around the container 10 and the appearance was remarkably deteriorated. The bumped white sauce was scattered on the flange portion of the container 10 and covered a part of the topped cheese. Thus, in the frozen gratin according to this comparative example, heating unevenness occurred and the evaluation was “D”.

{Summary of amount of active gluten used}
As described above, in the frozen gratin according to each example, bumping and uneven heating were not observed during cooking in the microwave oven, the temperature rose sufficiently at all points, and the appearance of the frozen gratin was good. It was. From this, it can be seen that the change in the amount of active gluten used does not affect the cooking ability of the cream sauce according to the present embodiment in the microwave oven.

  However, as shown in FIG. 1, as the amount of active gluten used increases, the evaluation of frozen gratin after heating tends to decrease. In particular, when the amount of active gluten used is 5% by weight (Example 3), the evaluation of the frozen gratin is “C1”. From this, it is expected that when a cream sauce in which the amount of active gluten used is more than 5% by weight is heated in a microwave oven, there is a body feeling but the smoothness of the texture is lacking. Therefore, the amount of active gluten used is preferably 5% by weight or less.

  In addition, the evaluation of the frozen gratin produced from the cream sauce in which the amount of active gluten used was 4% by weight was “C1”. The evaluation of the frozen gratin produced from the cream sauce in which the amount of active gluten used was 3% by weight was “B1”. Therefore, the amount of active gluten used is more preferably 4% by weight or less, and further preferably 3% by weight or less.

  Moreover, when the usage-amount of active gluten is 0.01 weight% (Example 4), evaluation of frozen gratin is "B1". From this, it is expected that when a cream sauce in which the amount of active gluten used is less than 0.01% by weight is heated in a microwave oven, the pasty feeling becomes stronger and the body feeling disappears. Therefore, the amount of active gluten used is preferably 0.01% by weight or more.

  Moreover, in the frozen gratin manufactured from the cream sauce which made active gluten use amount 0.1weight% on the conditions similar to Example 1, the texture of a cream sauce is better than the cream sauce which concerns on Example 4 Met. Under the same conditions as in Example 1, the evaluation of the frozen gratin produced from the cream sauce in which the amount of active gluten used was 0.3% by weight was “A”. Therefore, the amount of active gluten used is more preferably 0.1% by weight or more, and further preferably 0.3% by weight or more.

{Amount of processed starch}
Next, the usage-amount of the modified starch in the cream sauce which concerns on this invention is demonstrated based on Examples 1 and 5-9. FIG. 5 is a table showing the usage amount of each raw material of the cream sauce according to Examples 1 and 5 to 9 and the heating results of the frozen gratin according to Examples 1 and 5 to 9. The unit of numerical values shown in FIG. 5 is the same as that in FIG.

  Further, the “evaluation” shown in FIG. 5 is a comprehensive evaluation of the frozen gratin according to each example after heating in the same manner as the “evaluation” shown in FIG. Specifically, the evaluations “A” and “D” are the same as those in FIG. In the evaluation “B2”, there was no bumping and it was felt that all the parts were almost uniformly warm, but there was some pasty feeling and the smoothness of the texture was weak. In the evaluation “B3”, there was no bumping and there was a part that was felt slightly warm (measurement point at a temperature of 40 to 50 ° C.), but there was a body feeling and a smooth texture. . In the evaluation “C2”, there was no bumping and it was felt that all the parts were almost uniformly warm, but there was a pasty feeling and the smoothness of the texture was weak.

{Example 5}
The cream sauce according to Example 5 will be described. Based on the weight of the cream sauce after preparation, 0.5% by weight active gluten, 5.4% by weight phosphate cross-linked starch, and 2.6% by weight acetylation in 11.25% by weight tap water. Adipic acid cross-linked starch was added to obtain a dispersion. 40.0% by weight milk, 11.25% by weight tap water, and 29.0% by weight seasonings were added to the dispersion to obtain a raw material liquid. The raw material liquid was heated to prepare a cream sauce according to this example, and a frozen gratin using the cream sauce according to this example was manufactured.

  The frozen gratin according to the present example was heated using a microwave oven. As a result, the heating unevenness was not recognized in the frozen gratin according to the present example. As a result of tasting the frozen gratin after heating, the cream sauce according to the present example had some pasty feeling and the smoothness of the texture was weak. Thus, the evaluation of the frozen gratin according to the present example was “B2”.

{Example 6}
The cream sauce according to Example 6 will be described. Based on the weight of the cream sauce after preparation, 0.5% by weight active gluten, 8.7% by weight phosphate cross-linked starch, and 1.3% by weight acetylation in 10.25% by weight tap water Adipic acid cross-linked starch was added to obtain a dispersion. 40.0% by weight of milk, 10.25% by weight of tap water, and 29.0% by weight of seasonings were added to the dispersion to obtain a raw material liquid. The raw material liquid was heated to prepare a cream sauce according to this example, and a frozen gratin using the cream sauce according to this example was manufactured.

  The frozen gratin according to the present example was heated using a microwave oven. As a result, the heating unevenness was not recognized in the frozen gratin according to the present example. As a result of tasting the frozen gratin after heating, the cream sauce according to this example had a pasty feeling and the smoothness of the texture was weak. Thus, the evaluation of the frozen gratin according to this example was “C2”.

{Example 7}
The cream sauce according to Example 7 will be described. Based on the weight of the cream sauce after preparation, 13.0 wt% tap water, 1.0 wt% active gluten, 2.7 wt% acetylated phosphate cross-linked starch, and 1.3 wt% Hydroxypropylated phosphate cross-linked starch was added to obtain a dispersion. 40.0% by weight of milk, 13.0% by weight of tap water, and 29.0% by weight of seasonings were added to the dispersion to obtain a raw material liquid. The raw material liquid was heated to prepare a cream sauce according to this example, and a frozen gratin using the cream sauce according to this example was manufactured.

  The frozen gratin according to the present example was heated using a microwave oven. As a result, the heating unevenness was not recognized in the frozen gratin according to the present example. As a result of tasting the frozen gratin after heating, the texture of the cream sauce according to this example was as good as that of Example 1 above. Thus, the evaluation of the frozen gratin according to this example was “A”.

{Example 8}
The cream sauce according to Example 8 will be described. Based on the weight of the prepared cream sauce, in 13.2% by weight tap water, 0.4% by weight active gluten, 1.3% by weight acetylated adipic acid crosslinked starch, and 4.4% by weight Corn starch was added to obtain a dispersion. 40.0% by weight milk, 13.2% by weight tap water, and 27.5% by weight seasonings were added to the dispersion to obtain a raw material liquid. The raw material liquid was heated to prepare a cream sauce according to this example, and a frozen gratin using the cream sauce according to this example was manufactured.

  The frozen gratin according to the present example was heated using a microwave oven. As a result of tasting the frozen gratin according to the present example after heating, the texture of the cream sauce according to the present example was as good as in Example 1 above. However, the evaluation of the frozen gratin according to this example was “D” because bumping occurred by heating.

{Example 9}
The cream sauce according to Example 9 will be described. Based on the weight of the prepared cream sauce, 25.5% tap water, 0.3% active gluten, 3.0% acetylated adipic acid cross-linked starch, and 2.8% by weight Corn starch was added to obtain a dispersion. 34.0% by weight of milk, 25.5% by weight of tap water, and 8.9% by weight of seasonings were added to the dispersion to obtain a raw material liquid. The raw material liquid was heated to prepare a cream sauce according to this example, and a frozen gratin using the cream sauce according to this example was manufactured.

  The frozen gratin according to the present example was heated using a microwave oven. As a result, in the frozen gratin according to the present example, there was a part (a measurement point at a temperature of 40 to 50 ° C.) that was felt slightly warm. As a result of tasting the frozen gratin according to the present example after heating, the cream sauce according to the present example had a smooth body feeling and texture, and was as good as Example 1 above. Thus, the evaluation of the frozen gratin according to the present example was “B3”.

{Summary of the amount of modified starch used}
As shown in Examples 1, 5, and 6 in FIG. 5, the evaluation of the frozen gratan after heating tends to decrease as the total amount of modified starch used increases. In particular, in Example 6 in which the total amount of modified starch used is 10% by weight, the evaluation of the frozen gratin is “C2”. From this, it is expected that when the cream sauce in which the amount of the modified starch used is more than 10% by weight is heated in a microwave oven, the pasty feeling becomes stronger and the smoothness of the texture is lost. Therefore, the total amount of modified starch used in the cream sauce according to the present invention is preferably 10% by weight or less.

  In the frozen gratin produced from the cream sauce with the modified starch used in an amount of 9% by weight under the same conditions as in Example 1, no heating unevenness was observed. Moreover, the cream sauce which used the usage-amount of modified starch 9 weight% had a food texture better than the cream sauce which concerns on Example 6. FIG. Therefore, the amount of modified starch used is more preferably 9% by weight or less. In order to obtain a better texture than the cream sauce according to Example 5, the amount of modified starch used is more preferably 8% by weight or less.

  Next, the lower limit of the amount of modified starch used will be described. Under the same conditions as in Example 1, in the frozen gratin produced from the cream sauce in which the amount of modified starch used was 2% by weight, heating unevenness was not observed, but the smoothness of the texture was weak. When the modified starch is used in an amount of 2% by weight or less, the cream sauce is expected to decrease the viscosity and lose the smooth texture. Therefore, it is preferable that the usage-amount of modified starch is 2 weight% or more.

  In the frozen gratin produced from the cream sauce with the modified starch used in an amount of 2.5% by weight under the same conditions as in Example 1, heating unevenness was not observed, but the smoothness of the texture was somewhat weak. . Moreover, the same evaluation “A” as Example 1 was obtained with the frozen gratin manufactured from the cream sauce in which the amount of modified starch used was 3% by weight under the same conditions as in Example 1. Therefore, the amount of modified starch used is more preferably 2.5% by weight or more, and further preferably 3% by weight or more.

  In Examples 1 and 7, the total amount of modified starch used is almost the same, but different modified starches are used. However, in Examples 1 and 7, the evaluation of the frozen gratin was “A”, and the texture of the cream sauce was good. Therefore, it can be seen that the modified starch that can be used in the cream sauce according to the present invention is not particularly limited as long as the total amount used is 10% by weight or less. Moreover, in said Example, although 2 types of modified starch are used, the modified starch which can be used with the cream sauce which concerns on this invention is not limited to 2 types. Thus, the cream sauce which concerns on this invention can implement | achieve various flavor, food texture, etc. by using combining various modified starches.

  Next, the use of starchy raw materials other than modified starch will be described. As described above, in Examples 8 and 9, corn starch is used as a starchy material other than modified starch. As a result, as shown in FIG. 5, the evaluation of the frozen gratin is high when the amount of corn starch used is small.

  Under the same conditions as in Example 8, in the frozen gratin manufactured from the cream sauce in which the amount of corn starch used was 4% by weight, bumping and uneven heating were not observed. Therefore, when modified starch and corn starch are used in combination, the amount of corn starch used is preferably 4% by weight or less. Moreover, in order to obtain the evaluation more than the frozen gratin which concerns on Example 9, it is more preferable that the usage-amount of corn starch is 3 weight% or less.

  In the above examples, corn starch was used as a starchy raw material other than the modified starch, but it is expected that similar results can be obtained even when other starchy raw materials such as potato starch are used.

  Moreover, when using a starch raw material for the cream sauce which concerns on this invention, it is desirable that the total usage-amount of modified starch and a starch raw material does not exceed 10 weight%. This is because, as described above, when the total amount of the modified starch used exceeds 10% by weight, the pasty feeling becomes stronger and the smoothness of the texture is expected to disappear.

{About the use of flour}
Next, the use of flour in the cream sauce according to the present embodiment will be described. In said Example, the example which used flour for the cream sauce which concerns on this Embodiment is not demonstrated. However, from the results of Examples 5, 6, and 9, it is considered that flour can be used for the cream sauce according to the present embodiment. This is because the ratio of active gluten in Example 5, 6, and 9 to the starchy raw material containing modified starch is close to the ratio of protein to starch in the flour.

  A white sauce was prepared using 3.1% by weight of wheat flour and 3.0% by weight of acetylated adipic acid cross-linked starch, and a frozen gratin was produced. The amount of other raw materials used is the same as in Comparative Example 1. The evaluation of this frozen gratin was “B3”. Under the same conditions as above, the evaluation of the frozen gratin produced from the cream sauce with the amount of flour used of 3.5% by weight was “B3”. Under the same conditions as described above, the evaluation of the frozen gratin produced from the cream sauce in which the amount of flour used was 4.5% by weight was “C1”.

  From these results and Comparative Example 1, the upper limit of the flour that can be used for the cream sauce according to the present embodiment can be determined. Specifically, when using flour for the cream sauce according to the present embodiment, the amount of flour used is preferably 4.5% by weight or less, and more preferably 3.5% by weight or less.

  As described above, the cream sauce according to the present invention has the same physical properties as active white gluten and modified starch, and thus is similar to the white sauce immediately after being prepared, even after being frozen and heated. The cream sauce according to the present invention can realize a good texture, and when heated in a microwave after freezing, uneven heating is unlikely to occur. Therefore, the frozen food using the cream sauce according to the present invention can be easily thawed and heated in a microwave oven.

It is a table | surface which shows the usage-amount of the raw material of the cream sauce which concerns on Examples 1-4 and Comparative Example 1, and the heating result of the frozen gratan which concerns on Examples 1-4 and Comparative Example 1. FIG. It is a figure which shows the measurement point of the temperature of the frozen gratin after a heating. It is a table | surface which shows the measurement result of the temperature of the frozen gratin which concerns on Example 1 after a heating. It is a table | surface which shows the measurement result of the temperature of the frozen gratin which concerns on the comparative example 1 after a heating. It is a table | surface which shows the usage-amount of each raw material of the cream sauce which concerns on Example 1, 5-9, and the heating result of the frozen gratin which concerns on Example 1, 5-9.

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Claims (6)

Adding 0.01 to 5% by weight of active gluten and 2 to 10% by weight of modified starch to water and dispersing the active gluten and the modified starch to prepare a dispersion;
Adding milk to the dispersion and heating the dispersion;
A method for producing a cream sauce, comprising: In the manufacturing method of the cream sauce of Claim 1,
The said dispersion liquid is added with 4.5 weight% or less of flour, The manufacturing method of the cream sauce characterized by the above-mentioned. In the manufacturing method of the cream sauce of Claim 1 or Claim 2,
The dispersion is added with a starchy raw material other than the modified starch,
The method for producing a cream sauce, wherein the amount of the starchy material used is 4% by weight or less. In the manufacturing method of the cream sauce of Claim 3,
The method for producing a cream sauce, wherein the total of the modified starch and the starchy raw material is 2 to 10% by weight. In the manufacturing method of the cream sauce in any one of Claims 1 thru | or 4,
The method for producing a cream sauce, wherein the modified starch is a crosslinked starch.   A method for producing a frozen cream sauce, comprising the step of freezing the cream sauce produced by the production method according to any one of claims 1 to 5.

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