JPH0424980B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sauces having a smooth texture without oil separation.

In recent years, many cooked foods have become popular, and retort processing is used as a method of imparting preservability to these foods. Examples of such foods include liquid foods such as soups and sauces.
In particular, when the raw materials were mainly composed of fats and oils, flour, and water, the fats and oils of the raw materials separated to form oil droplets on the liquid surface, resulting in unfavorable appearance and flavor. In addition, the liquid as a whole had a problem in that the protein agglomerated and the texture became rough.

Therefore, in order to solve the above-mentioned drawbacks, the present inventors first homogenized oil, fat, flour, and water at a temperature higher than the melting point of the oil and fat but lower than the gelatinization starting temperature of the flour, and then heated the resulting product. We proposed a method for producing cream soups by retorting (Japanese Patent Application No. 57-217735), but after further investigation, we discovered that the method could also be applied to the production of sauces, leading to the present invention. .

Therefore, the present invention provides sauces which are obtained by homogenizing oil, fat, flour, and water at a temperature above the melting point of the oil and fat but below the gelatinization starting temperature of the flour, and then heating and retorting the resulting product. Pertains to manufacturing method.

The sauces used in the present invention refer to sauces whose main ingredients are fats and oils, flour, and water. These sauces include white horse sauce and sesame sauce. These sauces are used as complex seasonings in various dishes. For example, it can be used in korotsuke, gratin, etc., poured over or with food, and soups can also be made using these sauces as a base.

The fats and oils referred to in the present invention may be any edible fats and oils, including animal fats and oils such as butter, fresh cream, lard, and fat, and processed products thereof, and vegetable fats and oils such as soybean oil, corn oil, and rapeseed oil. is given as an example. Among these, the effects of the present invention are particularly noticeable when using fats and oils that are solid at room temperature.

In addition, the grain flour referred to in the present invention may be any grain flour suitable for the above-mentioned sauces, such as grain flour such as wheat flour, various starches separated from grain flour such as corn starch or wheat starch, and those obtained by heat treatment. Can be mentioned.

Water is the base of the sauces of the present invention, but milk or meat juice may be mixed or used instead of water.

The blending amount of each raw material varies depending on the type of sauce to be obtained. For example, for fats and oils, water
It is preferably 15 to 50 parts by weight, particularly 20 to 30 parts by weight per 100 parts by weight. If the blending amount of fats and oils is more than the above range, the stability of the sauce system will be disrupted, the fats and oils will separate, and the flavor will be poor. Moreover, the flavor below the above range becomes bland and lacks flavor.

The amount of flour added is based on 100 parts by weight of water.
10 to 50 parts by weight, especially 15 to 30 parts by weight are preferred. If the amount of starch blended is more than the above range, the texture will be pasty, and if it is less, the texture will not feel thick.

In the present invention, in addition to the above raw materials, vegetables, fish and shellfish,
It is not prohibited to add extracts of preserved meat, etc., seasonings, spices, etc. If these raw materials contain a large amount of water, this water is added as water when determining the amount to be blended. The same applies to oils, fats, and flour. For example, when fresh cream is used as a raw material, the oil content in the cream is about 20% and the water content is about 75%, so the amount of each ingredient is determined separately. Also, if milk or meat juice is mixed in place of water or used as an alternative, the amount of water to be mixed is determined by considering the water content as 100% for convenience.

In the present invention, the above raw materials are mixed and homogenized.
At this time, it is important to maintain the homogenization start temperature and end temperature above the melting point of the fat and oil and below the gelatinization start temperature of the flour. For example, if homogenization is started within the above temperature range, then homogenization is continued while heating and the temperature at the end of homogenization is outside the above temperature range, the object of the present invention cannot be achieved. Specifically, the lower limit of the temperature is about 35°C when using a fat that is solid at room temperature, and about 20°C when using a fat that is liquid at room temperature. The upper limit of the temperature during homogenization is 55°C or less since the gelatinization start temperature of grain flour is 50 to 55°C. If the homogenization temperature is higher than the above range, the emulsion system will become unstable and fats and oils will separate later. Furthermore, if the temperature is too low, the fats and oils will not melt, making it impossible to obtain a homogeneous liquid food.

Any means for homogenization may be used as long as it can stir and mix thoroughly, but it is preferably carried out to such an extent that the oil droplets in the sauce after stirring have a diameter of 20 μm or less. As a device that satisfies this stirring condition, it is preferable to use a stirrer such as a homomixer, a twin-shaft stirrer, a colloid mill, or a Stephan cutter.

The resulting mixture is then heated. This is carried out for the purpose of gelatinization, denaturation, deaeration, and improvement of flavor of the raw material components, and the appropriate temperature is 90 to 99°C.

The obtained sauces are retorted. The method may be a commonly used method and conditions, and the sauces are hermetically sealed and then subjected to heating and pressure treatment.

The sauces obtained by the method of the present invention can be made into various types by adding raw materials other than those mentioned above. In addition, the production method of the present invention prevents fats and oils from separating and floating on the surface of the sauce even after retort processing, and a product with a smooth texture can be obtained.

EXAMPLES The present invention will be explained in more detail with reference to Examples below.

Example 1 650g of water, tomato ketchup (65% moisture content)
100g, milk 100g, fresh cream (moisture content 75%,
Oil content 20%) 45g, butter 150g, flour 130g
A tomato cream sauce raw material consisting of g, 25 g of seasoning, and 0.2 g of spice was placed in a 2-volume beaker and heated to 45° C. with appropriate stirring. Further, the mixture was homogenized for 5 minutes using a 2-volume homomixer (8000 rpm) while keeping the temperature at 45°C, so that the average particle size of the oil globules in the sauce was 20 μm or less. After the obtained emulsion was heated to 90°C, 200g of the emulsion was dispensed into 300g retort pouches, and retort sterilization was performed at 120°C for 23 minutes. The obtained tomato cream sauce had no oil droplets on the surface and had a smooth texture.

Example 2 8 kg of water, corn paste (moisture content 75%) 1
Pour a corn cream sauce mixture consisting of 3.3 kg of corn flour, 800 g of fresh cream (75% water content, 20% oil content), 285 g of seasonings, and 3 g of spices into a 20-volume flat pot with a jacket. Blow in Kg/cm ² of steam and stir.
Warmed to 50°C. More dissolved lard in this stuff
2,850 g of the sauce was added and thoroughly stirred with a homomixer to reduce the average particle size of oil globules in the sauce to 20 μm or less. Thereafter, it was heated to 90°C and a corn cream sauce was obtained according to a conventional retort processing method. The resulting sauce had no oil droplets floating on the surface and had a smooth texture.

Example 3 2.4 kg of roasted wheat flour with 10% lard added to wheat flour, 2 kg of hydrogenated coconut oil, 2 kg of milk,
7 kg of water and 250 g of seasonings were placed in a 10 volume jacketed flat pot and heated to 35°C while stirring. This material was homogenized for 30 minutes in a 10 volume Stephen mixer while keeping the temperature at 35°C. Thereafter, the obtained emulsion was transferred to another pot, heated to 93°C, and retort sterilized in a conventional manner to obtain a retort sauce.
The resulting sauce had no oil droplets on the surface and had a smooth texture.

Example 4 1 kg of bouillon (moisture content 90%), 400 g of soybean oil (liquid at room temperature), 400 g of wheat flour, and appropriate amounts of seasonings and spices were stirred in a homomixer at 20°C to homogenize the oil globules. The average particle size was set to 20μ or less. The obtained emulsion was heated to 90°C, then packaged and retort sterilized in the same manner as in Example 1 to obtain a retort sauce. The resulting sauce had no oil droplets on the surface and had a smooth texture.

Claims (1)

[Claims] 1. A method for producing sauces, which comprises homogenizing fats and oils, grain flour, and water at a temperature above the melting point of the fats and oils and below the gelatinization start temperature of the grain flour, and then retorting the resulting product by heating.