JP6673807B2 - Method for producing demiglace sauce - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a demiglace sauce which has a rich taste and a light taste even though it is rich, and which maintains a rich taste even when added for a while during cooking.

Demigrass sauce is one of the basic sauces of Western cuisine, and is a brownish sauce close to black. The menu using this demigrass sauce is popular among a wide range of generations, and is used for various menus such as hayashi rice, omelet and hamburger even in eating out.

On the other hand, the production of demiglace sauce is very laborious and time-consuming. For this reason, a roast for producing a demigrass sauce and a demigrass sauce in a container that can be used only by opening and heating are manufactured and sold (Patent Document 1).
Such demiglace sauce can be easily used when needed, and is popular mainly in the restaurant market.

By the way, in general, a demiglace sauce is given a viscosity by using flour and adjusted to a source-like physical property. However, when the physical properties are adjusted by using a large amount of flour, the palatability deteriorates, and the palatability sometimes becomes heavy. Further, even when a seasoning is mixed and arranged based on the obtained Demigrass sauce, the taste balance of the Demigrass sauce itself changes, so that there is a problem that it is difficult to adjust a preferable taste.
For this reason, there is a strong demand for a demiglace sauce that does not have a heavy taste even when stored for a long time after production and that can be easily arranged by adding a seasoning or the like.

JP 2013-9671 A

An object of the present invention is to provide a method for producing a Demigrass sauce, which has a rich taste, despite being rich, has a light taste, and maintains a rich taste even when added for a while during cooking. Is provided.

The present inventors have intensively studied to achieve the above object.
As a result, it is a method for producing a demiglace sauce, in which flour and processed starch are blended in a specific amount, and further, von prepared by a specific method is blended, so that, despite being unexpectedly rich, The present inventors have found that a demiglace sauce which has a good taste and a light taste and can maintain a rich taste even when added for a while during cooking can be obtained, thereby completing the present invention.

That is, the present invention
(1) A method for producing a demiglace sauce,
Less than 1% flour,
The modified starch is blended in an amount of 0.1 to 4%,
The first phone and the concentrated second phone obtained by the following steps (a) to (c) are mixed in a total amount of 1% or more in the total amount of the demiglace sauce.
Method for producing demiglace sauce;
(A) Extraction of phon from meat raw material under normal pressure environment. (B) Extraction of phon under normal pressure environment from the meat raw material from which phon was extracted most in step (a). A second phone extraction step, wherein the second phone extracted in the steps (c) and (b) is concentrated under a normal pressure environment to Brix 15 or more and 60 or less to obtain a concentrated second phone;
(2) The method for producing a demiglace sauce according to (1),
The mixing ratio of the first phone and the concentrated second phone is 15: 1 to 1: 2,
Manufacturing method of demiglace sauce,
It is.

According to the present invention, it is possible to provide a demiglace sauce which has a good taste and a light taste despite being rich, and which can maintain a rich taste even when added for a while during cooking. This can contribute to the expansion of menus and the like using the demiglace sauce.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “% by mass”, and “parts” means “parts by mass”.

<Features of the present invention>
The present invention relates to a method for producing a demiglace sauce, comprising 1% or less of wheat flour and 0.1 to 4% of a modified starch, and further comprising the first phone and the first phone obtained by the following steps (a) to (c). By making the concentrated second phone a total of 1% or more in the total amount of the Demigrass sauce, the method of producing the Demigrass sauce has a rich but light-tasting taste despite its richness, and it takes extra time to cook. Is characterized in that a demiglace sauce is obtained in which a demiglace sauce that maintains a rich taste is obtained even in the case of
(A) Extraction of phon from meat raw material under normal pressure environment. (B) Extraction of phon under normal pressure environment from the meat raw material from which phon was extracted most in step (a). Second phone extraction step: The second phone extracted in the steps (c) and (b) is concentrated under a normal pressure environment to Brix 15 or more and 60 or less to obtain a concentrated second phone.

<Demigrass sauce>
Demigrass sauce is one of the basic sauces in Western food, and it is espanyol sauce (fried beef shin meat and bones, then fried flavored vegetables, brown roux and water, and then tomato puree, then stewed) The sauce is obtained by further boiling and flavoring brown sauce such as a sauce obtained by straining. The demiglace sauce of the present invention may be used as it is for cooking by warming it as it is, or it may be added with a seasoning or a food material as needed to add an arrangement. By adding the arrangement, the original taste in which the rich taste is maintained can be easily prepared, and it can be suitably used particularly in the field of eating out.

<Amount of flour>
The amount of flour is 1% or less based on the total amount of the demiglace sauce, and although it is rich, it has a good taste and a light taste. Since it is maintained, the amount is preferably 0.8% or less.
If the blending amount of the flour is out of the above range, the obtained demiglace sauce has a heavy taste, and it is difficult to obtain a light-tasting demiglace sauce with a good taste.

<Processed starch>
The processed starch is not particularly limited as long as it is a starch that has been subjected to a chemical treatment specified as an ingredient in the Food Sanitation Law and is provided for food use. For example, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate acetate, oxidized starch, hydroxypropylated phosphoric acid crosslinked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch and the like can be mentioned.
Above all, despite its richness, it has a good taste and a light taste, and even when added for a while during cooking, it is easy to obtain a demiglace sauce with a rich taste, so it is used as a crosslinked starch. Hydroxypropylated phosphoric acid crosslinked starch and acetylated adipic acid crosslinked starch may be used.

<Amount of processed starch>
The blended amount of the processed starch is 0.1% or more and 4% or less based on the total amount of the demiglace sauce, and although it is rich, it has a good taste and a light taste. Also, since the rich taste is easily maintained, the amount is preferably 0.5% or more and 3% or less.
When the blended amount of the processed starch is out of the above range, the obtained demiglace sauce has a heavy taste, and it is difficult to obtain a demiglace sauce having a good taste and a light taste.

<Phone>
Fon is a typical soup that is mainly used as a sauce base in French cuisine. For example, fon de vaux using baked veal bones or fond de vau using baked deer bones・ Gibier and the like. In particular, when preparing a demiglace sauce, the above-mentioned fond de Vaux is preferably used.
The demiglace sauce of the present application has a rich taste and a light taste despite being rich by blending the first and second concentrated phones obtained by the following steps (a) to (c). In addition, even when an extra effort is required during cooking, a demiglace sauce that maintains a rich taste can be obtained.

<Phone blended in Demiglass sauce>
The total blending amount of the first phon and the second concentrated phon blended in the Demigrass sauce of the present invention is preferably 1% or more based on the total amount of the Demigrass sauce, and despite being rich, it has a good taste and a light taste. In addition, even when an extra effort is required during cooking, a demiglace sauce that maintains a rich taste is easily obtained. Therefore, the blending amount is preferably 10% or more, and more preferably 10% or more and 60% or less.
If the amount of the demiglace sauce is out of the above range, the resulting demiglace sauce will have insufficient depth, a deep taste, a good taste, and a light taste will be difficult to obtain.

<First phone>
In the present invention, the first phone refers to a soup stock first extracted from raw meat and the like, and raw meat, vegetable, fresh water, and other raw materials are sufficiently boiled by the step (a) described below, and thereafter, using a strainer. It means that only the liquid part was taken out by straining.
Brix of the first phone is preferably Brix5 or more, and Brix5 or more and 15 or less.

<Concentrated second phone>
In the present invention, the concentrated second phone is the same as the first phone, in which fresh water and other compounding ingredients are again added to the remaining livestock meat raw material after the liquid part has been taken out in the first phone extraction step, and the same as the first phone. It is boiled, then it is filtered using a strainer, and only the liquid part is taken out and extracted to refer to the concentrate. In the present invention, the concentrated second phone can be prepared by the method of the steps (b) and (c) described below.

<Meat raw material>
Here, the raw meat material refers to the bone of the raw meat from which the von is extracted or the bone to which the meat is attached, and examples of the raw meat include beef, pork, chicken, and the like.
These raw meat materials are subjected to the after-treatments described below and then used in each of the steps (a) to (c), whereby a phon can be suitably produced.

<Preparation of raw meat ingredients>
The raw meat material is subjected to a blood removal process by subjecting it to running water using cold water at about 10 ° C., or by exposing it to water about 2 to 3 times with stored water. Then, after dehydrating the raw meat material after the blood removal treatment, bake it at 170 ° C. or more and 230 ° C. or less under conditions of about 15 minutes or more and about 90 minutes or less until a brown color is obtained, and then perform a phon extraction step described later. Thus, a phone having a savory flavor can be prepared.

<Blend ratio of first phone and concentrated second phone>
The first phone and the second phone concentrated in the Demigrass sauce of the present invention, despite being rich, have a good taste and a light taste, and even when added for a while during cooking, a rich taste is obtained. The ratio is preferably 15: 1 to 1: 2, and more preferably 12: 1 to 1: 1, because a maintained demiglace sauce is easily obtained. Here, the ratio may be calculated from the blending amount. The first phone is straight, and the concentrated second phone is obtained from the blending amount of Brix 15 to 60.

<(A) process>
In the step (a), the first von is extracted from the meat raw material under the normal pressure environment. Specifically, under normal pressure environment, the raw meat is sufficiently boiled together with the raw material for vegetables, fresh water, and other raw materials, and then flattened using a flatter, and only the liquid portion is taken out to extract the first phone.
The normal pressure environment refers to a state in which neither depressurization nor pressurization is performed, and usually refers to a pressure equal to the atmospheric pressure.
As a result, a demiglace sauce is obtained which has a rich taste and a light taste despite being rich, and which maintains a rich taste even when added for a while during cooking.

<(B) process>
In the step (b), the second phone is extracted under normal pressure using the raw meat used in the step (a). Specifically, the meat raw material used for the first phon extraction in the step (a) (remaining portion obtained by removing only the liquid portion with a strainer) and fresh water are sufficiently boiled, and then the mixture is strained with a strainer, By extracting only the second phone, the second phone can be extracted. Brix of the second phone is not particularly limited, but Brix is preferably about 5 to 12.
Here, the normal pressure environment refers to a state in which neither depressurization nor pressurization is performed, similarly to the step (a), and usually refers to a pressure equal to the atmospheric pressure.
When the second phone is not used, despite being rich, it has a good taste and a light taste, and it is difficult to obtain a Demigrass sauce that maintains a rich taste even when adding extra work during cooking It will be.

<(C) process>
In the step (c), the second phone extracted in the step (b) is concentrated under a normal pressure environment to Brix 15 or more and 60 or less to obtain a concentrated second phone. Here, the normal pressure environment refers to a state in which neither depressurization nor pressurization is performed, as in the step (a) and the step (b), and usually refers to a pressure equal to the atmospheric pressure.
If the concentrated second phone obtained in the step (c) is not blended, the taste of the obtained demiglace sauce is insufficient in depth, the taste is deep, the taste is good, and it is difficult to obtain a demiglace sauce having a light taste. It will be.

<Bridge of concentrated second phone>
The Brix of the second concentrated phone is 15 or more and 60 or less, and has a light taste despite having a deep taste and good taste. Therefore, the Brix is preferably 15 or more and 50 or less.
When the Brix of the concentrated second phone is outside the above range, the taste of the obtained demiglace sauce is insufficient in depth, the taste is deep, the taste is good, and it is difficult to obtain a demiglace sauce having a light taste.
Brix as the second concentrated phone can be appropriately prepared by performing concentration such as heat concentration.

<Container>
The container used for the demiglace sauce of the present invention is preferably used for food and can prevent the invasion of bacteria and the like and can be sealed. When retort (pressurized and heated) sterilization is performed, the container should withstand the retort sterilization. Good. Further, the form of the container is preferably a shape such as a pouch or a can.

<Other raw materials>
In the demiglace sauce of the present invention, raw materials other than the processed starch, the first phon, and the second concentrated phon, which are the essential raw materials of the present invention, can be appropriately selected and blended as long as the effects of the present invention are not impaired.
Specifically, vegetables such as carrots, onions, celery, tomatoes, garlic, livestock meat, fish and shellfish, beans, processed beans such as tofu, oils and fats, salt, soy sauce, vinegar, sugar, sucrose, dextrin, or Examples include saccharides such as trehalose, sugar alcohols, various seasonings, various peptides, various amino acids, various extracts, and various spices.

<Production method of Demiglass sauce>
Next, a typical method for producing the demiglace sauce of the present invention will be described.
As described above, in the method for producing the demiglace sauce of the present invention, the demiglace sauce is prepared using the processed starch and the phones obtained in the steps (a) to (c).
First, a raw meat material (calf bone) is immersed in cold water to remove blood, and then subjected to a dehydration treatment followed by heating in an oven to perform a lower treatment. The obtained raw meat material (veal bone) is put into an extraction pot together with vegetables, fresh water and other raw materials, heated under normal pressure, and then flattened using a strainer. Take out only and get the best phone.
Next, fresh water is poured into the remaining remaining portion of the first phone in the step (a) in the step (a) until the entire remaining portion of the extraction is completely immersed, and further heated under normal pressure to extract the second phone. I do. The second phone after the extraction is sifted using a strainer like the first phone, so that only the liquid part is taken out.
(B) The liquid part taken out in the step is charged into a kneader, and concentrated by heating until the Brix becomes 15 or more and 60 or less, thereby preparing a concentrated second phone.
1% or more of the first phone and the concentrated second phone obtained in the steps (a) to (c), 1% or less of flour, 0.1 to 4% of processed starch, and other specified raw materials containing demiglace sauce in a specific amount of a stirrer. By adding and heating, the demiglace sauce of the present invention can be obtained. In addition, the obtained demigrass sauce is filled in a retort pouch bag and retorted (pressurized and heated) to give a retort demiglass sauce.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. Note that the present invention is not limited to these.

[Example 1]
The demiglace sauce of the present invention was produced according to the following compounding ratio.

<(A) process>
The raw meat was bleeding by exposing it to water at 10 ° C. three times, and then the raw meat (veal bone) shown in Table 1 was calcined by heating in an oven at 200 ° C. for 30 minutes after dehydration. It was put into an extraction pot together with other raw materials described in Table 1, and heated at 98 ° C. for 8 hours under a normal pressure environment. After heating, only the liquid portion was taken out by rubbing with a rubbing machine to obtain 10 kg of the best phone.

[Table 1]
<Blending ratio>
Livestock raw material (veal bone) 40%
Sauteed vegetables
5% onion
2% carrot
Celery 1%
1% tomato paste
Shimizu residue ――――――――――――――――――――――
100% in total

<(B) process>
(A) Inject the fresh water into the first remaining portion of the extraction in the step until the entire remaining portion of the extraction in the extraction kettle is completely immersed, and then further heat at 98 ° C. for 2 hours under a normal pressure environment to make the second second extraction. Was extracted. The second phone after extraction was sifted using a strainer in the same manner as the first phone, so that only the liquid part was taken out. Brix of the second phone obtained was 5.

<(C) process>
The liquid part taken out in the step (b) was charged into a kneader, and then heated and concentrated at 98 ° C. until the Brix became 40, thereby obtaining a concentrated second phone.

<Preparation of Demigrass sauce>
The first and second concentrated phones obtained in the steps (a) to (c) and the other raw materials containing Demiglass sauce described in Table 2 were put into a stirring vessel, and heated at 90 ° C. for 20 minutes. Obtained. The demigrass sauce of the present invention was obtained by filling 1 kg of the obtained demigrass sauce in a retort pouch bag and performing a retort (pressure heating) treatment at 120 ° C. for 30 minutes.
The total blending amount of von the total amount of demiglace sauce was 40%, and the blending ratio of the first von and the concentrated second von was 7: 1.

[Table 2]
<Blending ratio>
Ichiban Fon (Brix10) 35%
Concentrated second phone (Brix40) 5%
10% onion (chopped 1mm square)
Carrot (chopped 1mm square) 10%
Celery (chopped 1mm square) 2%
10% tomato paste
Processed starch (acetylated adipic acid cross-linked starch) 2%
1% caramel
Salt 1%
1% sugar
Sodium glutamate 0.5%
Shimizu Residue ――――――――――――――――――――――――――――
100% in total

[Test Example 1]
In the method for producing the demiglace sauce, the step (c) of Example 1 was described in Table 3 in order to examine the effect of the presence or absence of the second von concentration step in the step (c) and the difference in conditions on the taste of the demiglace sauce. A demiglace sauce was manufactured in the same manner as in Example 1 except that the method was changed and the excess or deficiency was adjusted with fresh water (Examples 2 to 3 and Comparative Examples 1 and 2). Each of the obtained demiglace sauces was evaluated according to the following evaluation criteria. Table 3 shows the results.

<Evaluation conditions>
The Demigrass sauce obtained in each test was heated in hot water of 95 ° C., opened, and tasted by eating by a specialized panelist.

<Evaluation criteria>
：: Thick, well-mouthed and light in taste, which was favorable.
Δ: One or more of richness and lip taste were slightly insufficient, but within a range without any problem.
×: One or more of the richness and the mouthfeel were insufficient.

[Table 3]
<Result>

From the results shown in Table 2, the method for producing a demiglace sauce is as follows: 1% or less of wheat flour and 0.1% or more and 4% or less of modified starch are mixed. The second phone extraction step of extracting the phone under normal pressure environment from the meat raw material from which the first phone was extracted in the steps (b) and (a), and the steps (c) and (b) The extracted second phone is concentrated to Brix 15 or more and 60 or less under normal pressure environment to obtain a concentrated second phone. The first phone and the concentrated second phone obtained by the manufacturing method having the second phone concentration step are 1%. The Demigrass sauces of Examples 1 to 3 to be blended as described above, despite being rich, had a good taste and a light taste, and were preferable.
On the other hand, the demiglace sauce obtained by Comparative Examples 1 and 2 was hard to feel a rich taste.

[Example 4]
A demiglace sauce was prepared in the same manner as in Example 1 except that the amount of the von in the total amount of the demiglace sauce was changed to 3%, the flour was mixed in the amount of 0.8%, and the excess or deficiency was adjusted with fresh water. I got The obtained demiglace sauce was evaluated in the same manner as in Test Example 1. As a result, the demiglace sauce had a slightly lacking richness as compared with Example 1, but had a good taste and a light taste. The mixing ratio of the first phone and the concentrated second phone was the same as in Example 1.

[Example 5]
In Example 1, except that the amount of von in the total amount of demiglace sauce was changed to 15%, the type and amount of processed starch was changed to 3% of hydroxypropylated phosphoric acid-crosslinked starch, and the excess or deficiency was adjusted with fresh water. It was prepared in the same manner as in Example 1 to obtain a demiglace sauce. When the obtained demiglace sauce was evaluated in the same manner as in Test Example 1, as in Example 1, the demiglace sauce had a good taste and a light taste despite being rich, which was favorable. The mixing ratio of the first phone and the concentrated second phone was the same as in Example 1.

[Example 6]
In Example 1, it was prepared in the same manner as in Example 1 except that the amount of phonon in the total amount of demiglace sauce was changed to 45%, the amount of processed starch was changed to 1%, and the excess or deficiency was adjusted with fresh water. And a Demigrass sauce. When the obtained demiglace sauce was evaluated in the same manner as in Test Example 1, as in Example 1, the demiglace sauce had a good taste and a light taste despite being rich, which was favorable. The mixing ratio of the first phone and the concentrated second phone was the same as in Example 1.

[Example 7]
In Example 1, the blending amount of the first phone was changed to 50%, the blending amount of the second concentrated phone was changed to 10%, and the blending ratio of the first phone and the second concentrated phone in the Demiglass sauce was changed to 5: 1. A demiglace sauce was obtained in the same manner as in Example 1, except that the shortage was adjusted with fresh water. When the obtained demiglace sauce was evaluated in the same manner as in Test Example 1, as in Example 1, the demiglace sauce had a good taste and a light taste despite being rich, which was favorable.

Example 8
In Example 1, the blending amount of the first phone was changed to 36%, the blending amount of the second concentrated phone was changed to 3%, and the mixing ratio of the first phone and the second concentrated phone in the Demiglass sauce was changed to 12: 1. A demiglace sauce was obtained in the same manner as in Example 1, except that the shortage was adjusted with fresh water. When the obtained demiglace sauce was evaluated in the same manner as in Test Example 1, as in Example 1, the demiglace sauce had a good taste and a light taste despite being rich, which was favorable.

[Example 9]
Based on the demiglace sauce obtained in Example 1, Madera liquor was mixed and arranged. Specifically, after opening the demiglace sauce obtained in Example 1, Madera liquor was blended in 5% of the total amount and cooked at 95 ° C. for 10 minutes to prepare a demiglace sauce containing Madera liquor.
When the obtained Madera liquor blended demigrass sauce was evaluated according to the same criteria as in Test Example 1, despite being rich, it had a good taste and a light taste, and the rich taste was maintained even during cooking. And it was very favorable.

Claims (2)

A method for producing a demiglace sauce,
Less than 1% flour,
The modified starch is blended in an amount of 0.1 to 4%,
The first phone and the concentrated second phone obtained by the following steps (a) to (c) are mixed in a total amount of 1% or more in the total amount of the demiglace sauce.
Method for producing demiglace sauce;
(A) Extraction of phon from meat raw material under normal pressure environment. (B) Extraction of phon under normal pressure environment from the meat raw material from which phon was extracted most in step (a). Second phone extraction step: The second phone extracted in the steps (c) and (b) is concentrated under a normal pressure environment to Brix 15 or more and 60 or less to obtain a concentrated second phone. It is a manufacturing method of the demiglace sauce according to claim 1,
The mixing ratio of the first phone and the concentrated second phone is 15: 1 to 1: 2,
Manufacturing method of demiglace sauce.