JP6981039B2 - How to make sauces and foods containing them - Google Patents

Description

The present invention relates to a sauce and a method for producing a food containing the same.

Sauces containing oil and / or protein, such as white sauce, are generally made by adding milk to a roux of buttered flour, mixing and, if necessary, adding soup and boiling. There are many. However, depending on the mixing conditions, the produced sauce may lack smoothness or become sticky.

As a technique for improving the texture of the sauce as described above, a method of blending adipic acid crosslinked starch in a white sauce (Patent Document 1), a method of blending a casein decomposition product in roux (Patent Document 2), and intermittent high-speed stirring. A method of mixing and heating roux and milk (Patent Document 3), a method of adding hydroxypropylmethyl cellulose and / or hydroxymethyl cellulose to a white sauce, or a milky protein (Patent Document 4), and a flower paste-like food. A method of containing processed starch (Patent Document 5) has been proposed.

Further, a method for preventing denaturation of milk protein due to freezing by adding amino acids or amino acids and organic acids or sugars or sugar alcohols to milk or concentrated milk and storing them in a frozen state is known (Patent Document 6). )

However, it has not been known that the texture such as smoothness and stickiness of the sauce can be improved by containing the basic amino acid in the sauce as described above.

Japanese Patent Application Laid-Open No. 9-262077 JP 2012-223133 JP-A-11-196827 Japanese Patent Application Laid-Open No. 2008-154578 JP-A-2004-173541 JP-A-47-29553

An object of the present invention is to provide a sauce having an improved texture such as smoothness and stickiness, and a method for producing a food containing the same.

The present inventor has found that by blending a basic amino acid with a sauce containing oil and / or protein, the texture such as smoothness and stickiness of the sauce can be improved, and the present invention has been completed.

That is, the present invention can be exemplified as follows.
[1]
It ’s a method of manufacturing sauce.
Including the addition of basic amino acids
The sauce contains oil and / or protein and
A method, wherein the protein is one or more proteins selected from milk-derived proteins, egg-derived proteins, and wheat-derived proteins.
[2]
The method, wherein the basic amino acid is one or more basic amino acids selected from arginine, histidine, and lysine.
[3]
The method, wherein the basic amino acid is blended in an amount of 0.05 to 1.5% by weight.
[4]
The method, wherein the source contains 0.1 to 20% by weight of the protein.
[5]
The method, wherein the sauce contains 1-60% by weight of the oil.
[6]
The method, wherein the sauce is a white sauce, a brown sauce, a custard sauce, or a cheese sauce.
[7]
A method for producing foods containing sauces.
Including processing the sauce
The sauce contains oil and / or protein and
The source contains 0.05-1.5% by weight of basic amino acids.
A method, wherein the protein is one or more proteins selected from milk-derived proteins, egg-derived proteins, and wheat-derived proteins.
[8]
A composition for improving the texture of a sauce or a food containing the sauce.
Contains basic amino acids,
The sauce contains oil and / or protein and
A composition in which the protein is one or more proteins selected from milk-derived proteins, egg-derived proteins, and wheat-derived proteins.
[9]
A method for improving the texture of a sauce or a food containing the sauce.
Containing 0.05-1.5% by weight of basic amino acids in the sauce
The sauce contains oil and / or protein and
A method, wherein the protein is one or more proteins selected from milk-derived proteins, egg-derived proteins, and wheat-derived proteins.
[10]
It ’s the source,
Contains oil and / or protein,
Contains 0.05-1.5% by weight of basic amino acids
A source in which the protein is one or more proteins selected from milk-derived proteins, egg-derived proteins, and wheat-derived proteins.

According to the method of the present invention, it is possible to produce a sauce having improved texture such as smoothness and stickiness, or a food containing the same.

Hereinafter, the present invention will be described in detail.

<1> Method of the present invention The method of the present invention is a method of utilizing a basic amino acid in relation to a source containing an oil and / or a protein.

One aspect of the method of the present invention is a method for producing a sauce containing an oil and / or a protein, which comprises blending a basic amino acid (a step of blending a basic amino acid). The same aspect is also referred to as "a method for producing a source of the present invention". A sauce containing oil and / or protein is also simply referred to as a "source". Further, "blending a basic amino acid" is also referred to as "blending a basic amino acid in a sauce". Specifically, the step of blending the basic amino acid may be a step of blending the basic amino acid to produce a sauce.

In the present invention, by blending a basic amino acid, the texture of the sauce can be improved (improved) as compared with the case where the basic amino acid is not blended, that is, the texture of the sauce is improved. The effect is obtained. In the present invention, the same effect is also referred to as "texture improving effect". The mechanism by which the texture improving effect is obtained is not particularly limited, but for example, in the case of a source containing a protein, basic amino acids act on the protein and contribute to the stabilization of the structure such as an emulsified state. It is presumed. Further, by improving the texture of the sauce, the texture of the food containing the sauce can be improved. Therefore, "improvement of the texture of the sauce" may include "improvement of the texture of the food containing the sauce". The texture includes smoothness and stickiness. The smoothness is that the solid particles in the sauce are fine and the texture is hard to feel rough on the tongue. The texture of the sauce is that the sauce remains semi-solid on the tongue or in the mouth. The preferred degree of smoothness and stickiness may vary depending on conditions such as the type of sauce or sauce-containing food. For example, in a white sauce, it is generally preferable that the smoothness is strong and that the stickiness is weak (less). The texture can be evaluated by, for example, a sensory evaluation by a specialized panel. The criteria for sensory evaluation are shown in Examples described later, but the criteria are not limited thereto and can be set as appropriate.

The sauce contains one or both of oil and protein. The oil content and protein content in the sauce are not particularly limited as long as the texture improving effect can be obtained. The oil content and the protein content can be appropriately set according to various conditions such as, for example, the sauce or the type of the sauce-containing food.

When the source contains oil, the oil content in the source is, for example, 1% by weight or more, 2% by weight or more, 3% by weight or more, 4% by weight or more, 5% by weight or more, 7% by weight or more, 10% by weight. % Or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, or 30% by weight or more, 60% by weight or less, 56% by weight or less, 50% by weight or less, 45% by weight or less, 40. It may be 0% by weight, 35% by weight or less, 30% by weight or less, 25% by weight or less, 20% by weight or less, 15% by weight or less, or 10% by weight or less, and may be a consistent combination thereof. .. Specifically, the oil content in the sauce may be, for example, 1 to 60% by weight, preferably 3 to 56% by weight.

When the source contains protein, the content of the protein in the source is, for example, 0.1% by weight or more, 0.2% by weight or more, 0.3% by weight or more, 0.4% by weight or more, 0.5% by weight. % Or more, 0.7% by weight or more, 1% by weight or more, 3% by weight or more, 5% by weight or more, 7% by weight or more, or 10% by weight or more, 20% by weight or less, 15% by weight or less. , 12% by weight or less, 10% by weight or less, 7% by weight or less, or 5% by weight or less, and may be a consistent combination thereof. Specifically, the protein content in the source may be, for example, 0.1 to 20% by weight, preferably 0.2 to 15% by weight.

The type of oil is not particularly limited as long as the texture improving effect can be obtained. The sauce may contain one type of oil and may contain two or more types of oil. Examples of the oil content include animal-derived fats and oils (animal fats and oils) and plant-derived fats and oils (vegetable fats and oils). Examples of animal fats and oils include chicken fat, lard, beef tallow, sheep oil, whale oil, fish oil, and other various animal fats and oils. Vegetable oils and fats include, for example, rapeseed oil, rice oil, red flower oil, sunflower oil, olive oil, peanut oil, palm oil, palm oil, soybean oil, corn oil, cottonseed oil, sesame oil, grape seed oil, sesame oil, and various other plants. Oils and fats can be mentioned. The oil-containing sauce can be obtained by blending the oil to produce the sauce. Therefore, the method for producing a sauce of the present invention may include blending oil (step of blending oil). The oil content to be blended may or may not be a refined product. As the oil component, a material containing the oil component may be used. In other words, the oil component may be blended into the sauce (that is, contained in the sauce) by blending the material containing the oil component. That is, "blending oil" is not limited to blending the oil itself, but also includes blending a material containing the oil. The oil content in the oil-containing material is not particularly limited as long as the desired oil content can be achieved in the sauce. Examples of the oil-containing material include agricultural, fishery and livestock products derived from the above-exemplified oil and processed products thereof. Specific examples of the oil-containing material include milk, eggs, and processed products thereof. Examples of milk include animal milk such as milk, goat milk, sheep milk, buffalo milk, reindeer milk, donkey milk, and camel milk. Examples of the egg include an animal egg such as a chicken egg. More specific examples of the oil-containing material include whole milk, butter, cream, curd, cheese, yogurt, whole egg, egg yolk, and processed products thereof. The oil-containing material may contain one type of oil, or may contain two or more types of oil.

The type of protein is not particularly limited as long as the texture improving effect can be obtained. The source may contain one protein and may contain two or more proteins. Examples of the protein include milk-derived protein, egg-derived protein, and wheat-derived protein. Examples of milk include the milk of the above-exemplified animal. Examples of the egg include the eggs of the above-exemplified animal. Examples of milk-derived proteins include casein and whey protein (whey protein). Examples of egg-derived proteins include ovalbumin, ovomucoid, ovotransferrin, and lysozyme. Examples of wheat-derived proteins include gluten, glutenin, and gliadin. The protein-containing sauce is obtained by blending the protein to produce the sauce. Therefore, the method for producing a sauce of the present invention may include blending a protein (a step of blending a protein). The protein to be blended may or may not be a refined product. As the protein, a material containing the protein may be used. In other words, the protein may be incorporated into the sauce (ie, contained in the source) by blending a material containing the protein. That is, "blending a protein" is not limited to blending the protein itself, but also includes blending a material containing the protein. The protein content in the protein-containing material is not particularly limited as long as the desired protein content can be achieved in the source. Examples of the protein-containing material include agricultural, fishery and livestock products from which the above-exemplified proteins are derived, and processed products thereof. Specific examples of the protein-containing material include milk, eggs, wheat, and processed products thereof. More specific examples of the protein-containing material include whole milk, defatted milk, cream, curd, whey, cheese, yogurt, whole egg, egg yolk, egg white, flour, and processed products thereof. Be done. The protein-containing material may contain one type of protein, or may contain two or more types of protein.

A material containing both oil and protein can be used to contain both oil and protein in the sauce.

As long as the sauce contains oil and / or protein, its appearance and use are not particularly limited. The sauce may be, for example, for prepared foods or for confectionery. The sauce may also be called "cream" or the like. As a source, specifically, for example,
Examples include white sauce (also called bechamel sauce), brown sauce, vlute sauce, cream sauce, stew sauce, demiglas sauce, gratin sauce, carbonara sauce, curry sauce, mayonnaise sauce, egg sauce, custard sauce, and cheese sauce. Sauces include, in particular, white sauce, brown sauce, custard sauce, and cheese sauce.

The amount of the basic amino acid blended in the sauce is not particularly limited as long as the texture improving effect can be obtained. The blending amount of the basic amino acid can be appropriately set according to various conditions such as, for example, the sauce or the type of food containing the sauce. The blending amount of the basic amino acid is, for example, 0.05% by weight or more, 0.1% by weight or more, 0.2% by weight or more, 0.3% by weight or more, 0.4% by weight or more, 0.5% by weight. The above may be 0.6% by weight or more, or 0.7% by weight or more, 1.5% by weight or less, 1.2% by weight or less, 1% by weight or less, 0.8% by weight or less, 0. It may be 6% by weight or less, or 0.5% by weight or less, and may be a consistent combination thereof. Specifically, the blending amount of the basic amino acid is, for example, 0.05 to 1.5% by weight, preferably 0.1 to 1% by weight, and more preferably 0.2 to 0.8% by weight. May be good. In the present invention, the "blending amount" and "content" of each component such as a basic amino acid in the sauce can be used synonymously. Since the basic amino acid exhibits a strong bitter taste at a high concentration (for example, 2% by weight), for example, from the viewpoint of taste, the upper limit of the blending amount of the basic amino acid is preferably the value as exemplified above.

Examples of the basic amino acid include arginine, lysine, and histidine, preferably arginine and histidine, and more preferably arginine. As the basic amino acid, one kind of basic amino acid may be used, or two or more kinds of basic amino acids may be used in combination. When the basic amino acids are a combination of a plurality of types, the blending amount (content) of the above-mentioned amino acids is the total amount of the plurality of types of basic amino acids.

The basic amino acid may be a D-form, an L-form, or a mixture thereof. A mixture of D-form and L-form is also referred to as "DL-form". The basic amino acid is preferably L-form.

Basic amino acids may be utilized in the form of salts. That is, the term "basic amino acid" means a free basic amino acid, or a salt thereof, or a mixture thereof, unless otherwise specified. The salt is not particularly limited as long as it can be ingested orally. Specific examples of the salt include hydrochloride, sulfate, and carbonate. In addition, all of these basic amino acids (for example, free forms and salts) may include anhydrides and hydrates unless otherwise specified.

As the basic amino acid, a commercially available product may be used, or an amino acid obtained by appropriately producing the amino acid may be used.

The sauce may contain ingredients or ingredients other than oils, proteins, and basic amino acids. The type of such an ingredient or ingredient is not particularly limited as long as the texture improving effect can be obtained. Examples of such ingredients or ingredients include water, seasonings, flavors, colorants, meats, vegetables and fish and shellfish. The method for producing a sauce of the present invention may include blending such an ingredient or ingredient (a step of blending such an ingredient or ingredient). As in the case of oils and proteins, "blending a certain ingredient or ingredient" is not limited to blending the ingredient or ingredient itself, but blending a material containing the ingredient or ingredient. Is also included. For example, as the material containing water, a material containing oil or protein such as milk may be used. The content of such an ingredient or ingredient in the sauce is not particularly limited as long as the texture improving effect can be obtained. The content of such an ingredient or ingredient can be appropriately set according to various conditions such as, for example, the sauce or the type of the sauce-containing food. The sauce may usually contain water. When the source contains water, the water content in the source is, for example, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 60% by weight or more, or 70. It may be 98% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, or 50% by weight or less. It may be a consistent combination thereof. Specifically, the water content in the sauce may be, for example, 30 to 98% by weight, preferably 50 to 90% by weight. The water content can be measured by heating the sauce to evaporate the water and measuring the weight before and after heating. The heating conditions are, for example, 105 ° C., 16
Time is mentioned.

The content (blending amount) of each component indicates the content (blending amount) of each component with respect to the total amount of the sauce. "Total amount of sauce" means the total amount of the finished product of the sauce (that is, the total amount of the sauce produced by the method for producing the source of the present invention). That is, for example, "the content (blending amount) of the basic amino acid with respect to the total amount of the source" means the content (blending amount) of the basic amino acid with respect to the total amount of the source including the amount of the blended basic amino acid. The same applies to the contents of oil, protein and water. Further, the "total amount of sauce" means the total amount of the remaining portion excluding such ingredients from the sauce when the sauce contains solid ingredients that can be separated from the sauce. Examples of the solid ingredients that can be separated from the sauce include ingredients having a size of 2 mm square or more. In addition, "total amount of sauce" means, when the sauce is provided in a mode in which the sauce is prepared (for example, diluted) so as to be suitable for use before or during use of a concentrate or a dried product, after the preparation (for example, dilution). Refers to the total amount of sauce.

The content (blending amount) of each component shall be calculated based on the amount of the component itself in the material when the material containing the component is used. In addition, the content (blending amount) of each component is calculated based on the value obtained by converting the mass of the salt into the mass of an equimolar free substance when the component forms a salt. And. The content (blending amount) of each component is based on a value obtained by converting the mass of the hydrate into the mass of equimolar anhydride when the component forms a hydrate. It shall be calculated.

The sauce can be produced by a usual method, for example, using the raw materials usually used for the sauce, depending on the type of the sauce, except that the basic amino acid is blended. For example, a sauce using wheat flour such as white sauce is generally produced by roux made by frying wheat flour with butter, or by spreading beurre manié made by kneading wheat flour and butter with milk, water, or bouillon. Can be done.

"Mixing a basic amino acid (mixing a basic amino acid with a source)" means that the source is placed in a state containing the basic amino acid. Basic amino acids can be added at any time during the source manufacturing process. For example, basic amino acids may be added to the source material of the sauce or a mixture thereof. Further, for example, a basic amino acid may be added to a source produced by using a raw material other than the basic amino acid. When there are a plurality of basic amino acids, each basic amino acid may be added at the same time, or may be added separately in any order. The same applies to the case where raw materials other than basic amino acids are blended. When the basic amino acid and other raw materials are blended, they may be added at the same time, or they may be added separately in any order. For example, basic amino acids, oils, proteins, and water may be added simultaneously or separately in any order.

The method for producing a sauce of the present invention may include a step of freezing the sauce.

By carrying out the method for producing a source of the present invention in this way, the source is produced. Specifically, the sauce produced by this method is a sauce having an improved texture. Further, the sauce produced by the same method is specifically a sauce containing an oil and / or a protein and containing a basic amino acid. The source may or may not be provided in a ready-to-use manner. The sauce may be provided, for example, in an embodiment prepared for use before or during use. Specifically, the sauce may be provided, for example, as a concentrate or a dry product from which some or most of the water has been removed. Therefore, the method may include the step of removing water from the source. The form of the concentrate or the dried product is not particularly limited, and may be in the form of a paste, a solid, a powder, a granule, or the like. When the sauce is a concentrate or a dried product, it can be cooked by diluting, dispersing, dissolving or the like with water, milk, bouillon or the like at the time of use.

Further, another aspect of the method of the present invention is a method for producing a food containing a sauce as described above (also referred to as “source-containing food”). The same aspect is also referred to as "a method for producing a source-containing food product of the present invention". The sauce-containing food can be produced by processing the sauce as described above. That is, the method is specifically a method for producing a food containing a sauce, which comprises processing the sauce (step of processing the sauce), wherein the sauce contains oil and / or protein. Moreover, it may be a method containing a basic amino acid. Specifically, the step of processing the sauce may be a step of processing the sauce to produce a food containing the sauce. "Processing of sauce" includes combining the sauce with other components by means of applying, sprinkling, sprinkling, stuffing, mixing, etc. the sauce to other components (eg, food or its ingredients), or the sauce itself or Cooking a combination of sauce and other components can be mentioned. Examples of the component to be combined with the sauce include foods such as bread, cooked rice, hamburger steak, omelet, and noodles. Examples of the sauce-containing food include cream croquette, gratin, doria, lasagna, ravioli, stew, curry, cream puff, and eclair. The sauce used in the method for producing a sauce-containing food of the present invention can be produced, for example, by the method for producing a sauce of the present invention. Regarding the sauce used in the method for producing a source-containing food of the present invention and related matters (for example, its composition and production method), the description of the sauce and related matters in the method for producing a source of the present invention can be applied mutatis mutandis. .. For example, the sauce used in the method for producing a sauce-containing food of the present invention contains basic amino acids in an amount of 0.05 to 1.5% by weight, preferably 0.1 to 1% by weight, more preferably 0.2 to 0% by weight. It may be contained (blended) in an amount of 0.8% by weight. Also, for example, the protein contained in the sauce may be one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein. Further, the method for producing a sauce-containing food product of the present invention may include a step of freezing the sauce-containing food product.

Further, another aspect of the method of the present invention is a method for improving (improving) the texture of a sauce as described above or a food containing the sauce. The same aspect is also referred to as "the method for improving the texture of the present invention". The method is specifically a method for improving the texture of a sauce or a food containing the sauce, which comprises blending a basic amino acid with the sauce, wherein the sauce contains oil and / or protein. It may be a method of containing. With respect to the sauce and the food containing the sauce and the matters related thereto in the method for improving the texture of the present invention, the description of the sauce and the food containing the sauce and the matters related thereto in the method for producing the sauce and the food containing the sauce of the present invention shall apply mutatis mutandis. can. For example, in the texture improving method of the present invention, the sauce contains 0.05 to 1.5% by weight of basic amino acids, preferably 0.1 to 1% by weight, and more preferably 0.2 to 0.8% by weight. % May be blended. Also, for example, the protein contained in the sauce may be one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.

<2> Composition of the present invention The composition of the present invention is a composition containing a basic amino acid for improving the texture of a sauce as described above or a food containing the sauce. The composition of the present invention is specifically a composition for improving the texture of a sauce or a food containing the sauce, which contains a basic amino acid, and the sauce contains an oil and / or a protein. It may be a composition containing. The composition of the present invention may contain a basic amino acid as an active ingredient. With respect to the sauces and foods containing sauces and matters related thereto in the composition of the present invention, the description of the sauces and foods containing sauces and matters related thereto in the method of the present invention can be applied mutatis mutandis. In addition, the composition of the present invention may be used to carry out the method of the present invention. For example, the composition of the present invention contains 0.05 to 1.5% by weight, preferably 0.1 to 1% by weight, more preferably 0.2 to 0.8% by weight of basic amino acids in a sauce. It may be used to (contain). Also, for example, the protein contained in the sauce may be one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein. The content of the basic amino acid in the composition of the present invention may be, for example, 1% by weight or more, 5% by weight or more, 10% by weight or more, 30% by weight or more, or 50% by weight or more, and 99.9. It may be 0% by weight, 70% by weight or less, 50% by weight or less, or 30% by weight or less, and may be a consistent combination thereof.

<3> Source of the present invention and food containing a sauce The source of the present invention and a food containing a sauce are the above-mentioned sauce or a food containing the sauce. Specifically, the source of the present invention may be a source containing an oil and / or a protein and containing a basic amino acid. Specifically, the source-containing food of the present invention may be a food containing the source of the present invention. With respect to the sauce and the food containing the sauce of the present invention and the matters related thereto, the description about the sauce and the food containing the sauce and the matters related thereto in the method of the present invention can be applied mutatis mutandis. For example, the source of the present invention may contain 0.05 to 1.5% by weight, preferably 0.1 to 1% by weight, more preferably 0.2 to 0.8% by weight of basic amino acids. .. Also, for example, the protein contained in the sauce may be one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein.

Hereinafter, the present invention will be described in more detail with reference to Examples. Unless otherwise specified, the amino acids used in the examples are L-form, free form, and anhydrous.

[Example 1]
In this example, arginine was added to a gluten-free white sauce, and the effect on the texture was evaluated.

A gluten-free white sauce was produced with the formulations shown in Table 1. That is, the raw materials were mixed and heated while mixing, and when the temperature reached 90 ° C., the heating was terminated to obtain a gluten-free white sauce. Warm water was appropriately added so that the yield was maintained at 100% during heating and mixing.

The obtained gluten-free white sauce was subjected to a sensory evaluation of smoothness and stickiness after removing rough heat. Sensory evaluation was performed by a well-trained panel of 6 professionals. The score was calculated according to the criteria shown in Table 2, with the additive-free group having 3 points.

The results are shown in Table 3. The addition of arginine improved the smoothness and stickiness of the gluten-free white sauce.

[Example 2]
In this example, arginine was added to the egg sauce and the effect on the texture was evaluated.

Egg sauce was produced with the formulations shown in Table 4. That is, starch, sugar, and arginine (in the case of the 1% addition group) were added to water and mixed. Then the melted whole eggs were added and mixed. The mixture was then filled in a boiling pack and heated (100 ° C. for 10 minutes) to obtain an egg sauce.

The obtained egg sauce was subjected to a sensory evaluation after removing the rough heat. The sensory evaluation was carried out in the same manner as in Example 1 with a score of 3 in the additive-free group.

The results are shown in Table 5. The addition of arginine improved the smoothness and stickiness of the egg sauce.

[Example 3]
In this example, arginine was added to the brown sauce and the effect on the texture was evaluated.

A brown sauce was produced with the formulations shown in Table 6. That is, the flour and butter were fried until brown. Then, the remaining ingredients were added and heated while mixing to obtain a brown sauce. Water was appropriately added so that the yield was maintained at 100% during heating and mixing.

The obtained brown sauce was subjected to sensory evaluation after removing the rough heat. The sensory evaluation was carried out in the same manner as in Example 1 with a score of 3 in the additive-free group.

The results are shown in Table 7. The addition of arginine improved the smoothness and stickiness of the brown sauce.

[Example 4]
In this example, arginine was added to bechamel sauce and the effect on texture was evaluated.

Bechamel sauce was produced with the formulations shown in Table 8. That is, the raw materials were mixed and heated while mixing, and when the temperature reached 90 ° C., the heating was terminated to obtain the bechamel sauces of Test Groups A and B. Warm water was appropriately added so that the yield was maintained at 100% during heating and mixing. Bechamel sauce base is made by frying wheat flour (70 parts by weight) with butter oil (30 parts by weight). Further, a part of the bechamel sauces of the test plots A and B was filled in a boiling pack immediately after the heating was completed, and after the rough heat was removed, the bechamel sauces of the test plots C and D were obtained by quick freezing. rice field.

For test plots A and B, the rough heat of the sample immediately after production was taken, and for test plots C and D, the sample after freeze treatment was steamed and heated in an oven (100 ° C, humidity 100%, 10 minutes). A sensory evaluation was carried out using the sample. The sensory evaluation was carried out in the same manner as in Example 1 with the score of the test group A being 3 points.

The results are shown in Table 9. The addition of arginine improved the smoothness and stickiness of the bechamel sauce with or without freezing after production.

[Example 5]
In this example, arginine was added to the bechamel sauce at various concentrations, and the effect on the texture was evaluated.

A bechamel sauce was produced in the same manner as in Example 4 with the formulations shown in Table 10, filled in a boiling pack immediately after the end of heating, and after rough heat was removed, it was rapidly frozen. In the table, the emulsifier is glycerin fatty acid ester, the modified starch is acetyl crosslinked starch, and the thickener / gelling agent is gelatin.

Each sample was treated by the following three methods.
Treatment 1: The frozen sample is steamed and heated in a steam convection oven (100 ° C).
, Humidity 100%, 10 minutes), thawed and cooked.
Treatment 2: The sample subjected to Treatment 1 was stored at room temperature (25 ° C.) for 4 hours.
Treatment 3: The sample subjected to Treatment 2 is reheated (100) using a steam convection oven.
℃, humidity 100%, 5 minutes).

The sample treated as described above was subjected to sensory evaluation. The sensory evaluation was carried out in the same manner as in Example 1 with the score of the control sample of Treatment 1 being 3 points.

The results are shown in Table 11. At any arginine concentration, smoothness and stickiness were improved regardless of post-production treatment.

[Example 6]
In this example, arginine was added to sauces having different protein contents, and the effect on texture was evaluated.

A brown sauce (protein content: 0.17% by weight) was produced according to the formulation shown in Table 12 (A). That is, flour, starch and butter were fried until brown. Then, the remaining ingredients were added and heated while mixing to obtain a brown sauce. Water was appropriately added so that the yield was maintained at 100% during heating and mixing.

Carbonara sauce (protein content: 15.8% by weight) was produced according to the formulation shown in Table 12 (B). That is, egg yolk was melted, and arginine was added in the case of the 0.3% addition group. The remaining ingredients were then added and mixed to give a carbonara sauce.

The obtained sample (after the brown sauce was subjected to rough heat) was subjected to sensory evaluation. The sensory evaluation was carried out in the same manner as in Example 1 with the score of each additive-free group being 3 points.

The results are shown in Table 13. For all protein content sources, the addition of arginine improved smoothness and stickiness.

〔実施例７〕
本実施例では、油分含有量の異なるソースにアルギニンを添加して、食感に与える効果を評価した。

[Example 7]
In this example, arginine was added to sauces having different oil contents, and the effect on texture was evaluated.

An arginine-free and arginine-added bechamel sauce (without freezing treatment, oil content: 3.1% by weight) was produced in the same manner as in Example 4. After adjusting the temperature of the bechamel sauce to 80 ° C., fats and oils were added and mixed according to the formulation shown in Table 14 to obtain a sample.

The obtained sample was subjected to sensory evaluation after taking rough heat. The sensory evaluation was carried out in the same manner as in Example 1 with a score of 3 for the arginine-free product for each test group.

The results (data of arginine-added products) are shown in Table 15. For all oil content sources, the addition of arginine improved smoothness and stickiness. In the case of the arginine-free product, when the oil content exceeded 40% by weight, phase inversion was observed, the texture such as smoothness was significantly impaired, and the sauce was not established. On the other hand, in the case of the arginine-added product, a partial phase inversion was observed when the oil content exceeded 50% by weight, but it was established as a sauce in the oil-and-fat-added group 5.

[Example 8]
In this example, arginine was added to the custard sauce and the effect on the texture was evaluated.

Custard sauce was produced with the formulations shown in Table 16. That is, flour, sugar, milk, and arginine (in the case of Test Group B) were mixed. Then egg yolks were added and mixed. The mixture was heated while mixing, and when the temperature reached 90 ° C., the heating was terminated to obtain the custard sauces of Test Groups A and B. Water was appropriately added so that the yield was maintained at 100% during heating and mixing. Further, a part of the custard sauce of the test plots A and B was filled in a boiling pack immediately after the heating was completed, and after the rough heat was removed, the custard sauce of the test plots C and D was obtained by quick freezing. rice field.

For test plots A and B, they were naturally cooled immediately after production, and the naturally thawed products and product temperatures of test plots C and D were combined, and for test plots C and D, the frozen products were naturally thawed (5 ° C, 2). The sensory evaluation was carried out using the one obtained by the time). The sensory evaluation was carried out in the same manner as in Example 1 with the score of the test group A being 3 points.

The results are shown in Table 17. The addition of arginine improved the smoothness and stickiness of the custard sauce with or without freezing after production. In particular, the texture of the arginine-free product was significantly impaired by the freezing treatment, whereas the texture of the arginine-added product was maintained well even after the freezing treatment.

[Example 9]
In this example, arginine was added to the stew and the effect on the texture was evaluated.

Stews were produced with the formulations shown in Table 18. That is, a bechamel sauce base, skim milk powder, and water (40 ° C) are mixed to prepare a bechamel sauce, milk is added to the mixture, and the mixture is heated until the weight reaches 60%, so that the stew (without arginine) is added. Got 0.3% by weight of arginine was added to the stew (without arginine added) to obtain a stew (with arginine added).

The texture of the obtained stew was sensory-evaluated immediately after production. The sensory evaluation was carried out in the same manner as in Example 1 with a score of 3 for the arginine-free product.

The results are shown in Table 19. The addition of arginine improved the smoothness and stickiness of the stew.

[Example 10]
In this example, arginine was added to the bechamel sauce of cream croquette, and the effect on the texture was evaluated.
Bechamel sauce was produced with the formulations shown in Table 20. That is, butter and wheat flour were mixed to prepare roux, milk was added to the roux, and the mixture was heated until the weight reached 90% to obtain bechamel sauce (without arginine added). 0.5% by weight of arginine was added to bechamel sauce (without arginine) to obtain bechamel sauce (with arginine added). After cooling each bechamel sauce, it was put on a garment and frozen. Then, the frozen product was oil-conditioned at 175 ° C. for 6 minutes to obtain a cream croquette.

The texture of the obtained cream croquette was sensory-evaluated immediately after production. The sensory evaluation was carried out in the same manner as in Example 1 with a score of 3 for the arginine-free product.

The results are shown in Table 21. Even in foods containing sauces such as cream croquette, the addition of arginine to the sauce improved the smoothness and stickiness.

[Example 11]
In this example, various amino acids were added to the bechamel sauce, and the effect on the texture was evaluated.

A bechamel sauce was produced in the same manner as in Example 4 with the formulations shown in Table 22, filled in a boiling pack immediately after the end of heating, and after rough heat was removed, it was rapidly frozen. Each sample was treated in the same manner as in Treatments 1 to 3 of Example 5.

The sample treated as described above was subjected to sensory evaluation. The sensory evaluation was carried out in the same manner as in Example 1 with the score of the control sample of Treatment 1 being 3 points.

The results are shown in Table 23. The addition of basic amino acids to bechamel sauce improved smoothness and stickiness regardless of post-production treatment.

The present invention is useful in the food manufacturing industry and the food service industry.

Claims (9)

It ’s a method of manufacturing sauce.
Includes 0.05-1.5% by weight of basic amino acids
The source, contains oil and protein,
The protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein .
However, except for the following cases (1) to (4) , method :
(1) When the basic amino acid is arginine and the source is bechamel sauce, the method further comprises blending alanine, and the blending amount of arginine: the blending amount of alanine is weight. When the ratio is 1: 1;
(2) When the basic amino acid is L-lysine and the source is an Alfred source, and the method further comprises blending L-glutamic acid;
(3) When the basic amino acid is histidine and the source is curry; (4) When the basic amino acid is histidine and the source is a meat sauce . The method according to claim 1, wherein the basic amino acid is one or more basic amino acids selected from arginine, histidine, and lysine. The method of claim 1 or 2 , wherein the source contains 0.1 to 20% by weight of the protein. The method according to any one of claims 1 to 3 , wherein the sauce contains 1 to 60% by weight of the oil. The method according to any one of claims 1 to 4 , wherein the sauce is a white sauce, a brown sauce, a custard sauce, or a cheese sauce. A method for producing foods containing sauces.
Including processing the sauce
The source, contains oil and protein,
The source contains 0.05-1.5% by weight of basic amino acids.
The protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein .
However, except for the following cases (1) to (4) , method :
(1) When the basic amino acid is arginine and the source is bechamel sauce, the source further contains alanine, and the content of arginine in the source: the content of alanine is weight. When the ratio is 1: 1;
(2) When the basic amino acid is L-lysine and the source is an Alfred source, and the source further contains L-glutamic acid;
(3) When the basic amino acid is histidine and the source is curry; (4) When the basic amino acid is histidine and the source is a meat sauce . A composition for improving the texture of a sauce or a food containing the sauce.
Contains basic amino acids,
The source, contains oil and protein,
A composition in which the protein is one or more proteins selected from milk-derived proteins, egg-derived proteins, and wheat-derived proteins. A method for improving the texture of a sauce or a food containing the sauce.
Containing 0.05-1.5% by weight of basic amino acids in the sauce
The source, contains oil and protein,
The protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein .
However, except for the following cases (1) to (4) , method :
(1) When the basic amino acid is arginine and the source is bechamel sauce, the method further comprises blending alanine, and the blending amount of arginine: the blending amount of alanine is weight. When the ratio is 1: 1;
(2) When the basic amino acid is L-lysine and the source is an Alfred source, and the method further comprises blending L-glutamic acid;
(3) When the basic amino acid is histidine and the source is curry; (4) When the basic amino acid is histidine and the source is a meat sauce . It ’s the source,
Containing the oil and protein,
Contains 0.05-1.5% by weight of basic amino acids
The protein is one or more proteins selected from milk-derived protein, egg-derived protein, and wheat-derived protein .
However, except for the following cases (1) to (4) , source :
(1) When the basic amino acid is arginine and the source is bechamel sauce, the source further contains alanine, and the content of arginine in the source: the content of alanine is weight. When the ratio is 1: 1;
(2) When the basic amino acid is L-lysine and the source is an Alfred source, and the source further contains L-glutamic acid;
(3) When the basic amino acid is histidine and the source is curry; (4) When the basic amino acid is histidine and the source is a meat sauce .