JPH0523146A - White sauce composition - Google Patents

Abstract

PURPOSE:To obtain a white sauce composition with a shortened thawing time without losing smoothness even in freezing. CONSTITUTION:A white sauce composition is obtained by blending 3-20% oligosaccharide or sugar alcohol having <=50 sweetness with 3-40% emulsified fats and oils. The thawing time can be shortened without deficiency in smoothness due to thawing denaturation of the white sauce according to this invention.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION This invention relates to compositions of frozen white sauce.

[0002]

2. Description of the Related Art Conventionally, white sauce is used to make various cooked foods such as gratin and cream stew. This white sauce is made from wheat flour, fats and oils, milk, seasonings and the like. When the white sauce is frozen, the smoothness of the sauce is lost due to freeze denaturation of the sauce. Frozen white sauce, gratin, doria and the like are usually thawed in an oven, an oven toaster, a microwave oven or the like, but the long cooking time is a factor that lacks convenience.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a composition which has a smooth texture even when frozen and thawed, and which gives a white sauce with a reduced thawing time.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that oligosaccharides or sugar alcohols having a sweetness of 50 or less 3-20% and emulsified oils 3-40.
It has been found that the above problem can be solved by blending the same together, and the present invention has been completed.

The degree of sweetness used in the present invention is a value measured by a simple PSE method, and is a numerical value showing the sweetness when the sweetness of a sugar solution having the same concentration is 100.
The oligosaccharides and sugar alcohols used in the present invention have a sweetness of 5
The type is not particularly limited as long as it is 0 or less, and examples thereof include maltooligo, galactooligo, isomaltooligo, xylooligo, cellooligo, fructooligo, soybean oligosaccharide, lactitol, and cellobiol. Emulsified fats and oils are those that have heat resistance and freeze resistance,
The type is not particularly limited. The heat resistance and freeze resistance as used herein means that the emulsion is maintained without being broken even when heated or frozen.

In the present invention, oligosaccharides or sugar alcohols having a sweetness of 50 or less are mixed in a white sauce in an amount of 3 to 20%, preferably 3 to 10% and an emulsified oil and fat in an amount of 3 to 40%, preferably 5 to 5.
20% can be added. If the blending amount is larger than this, taste and flavor are not preferable, and if the blending amount is small, the effect is not sufficient. Oligo sugar or sugar alcohol alone,
Although its freezing point lowering ability can shorten the thawing time and improve the texture, it is not preferable in terms of taste and flavor if it is blended in a large amount. Also, when the emulsified oil and fat is used alone, the texture of the sauce is slightly improved, but it has no effect on shortening the thawing time. By blending both of these,
It is possible to obtain a white sauce that is excellent in flavor and texture and has a significantly reduced thawing time.

The present invention will be described below based on examples. Of course, the present invention is not limited to these examples.

[0008]

Example 1 Cup-oligo H-70 (manufactured by Nisshin Sugar Co., Ltd.) as a macaroni gratin oligosaccharide, and Cucko Ace (manufactured by Kakumitsu Kasei) as an emulsified oil and fat.
Was used to prepare four types of gratin according to the recipe shown in Table 1, and they were rapidly frozen in a freezer at -40 ° C.

[0009]

[Table 1]

The thawing time and the sensory evaluation when the gratin was thawed in an oven toaster were compared with the control. The results are shown in Table 2.

[0011]

[Table 2]

From these results, the thawing time of the control product was remarkably long and the texture was lacking in smoothness. Further, the comparative product 1 containing only oligosaccharides had a slightly improved thawing time and a slightly improved texture. The one containing only emulsified oil and fat had a slightly improved texture, but the thawing time was not shortened. On the other hand, in the case where the oligosaccharide and the emulsified oil and fat were blended together, the thawing time was significantly shortened, the taste and flavor were excellent, and the texture was smooth.

[0013]

Example 2 The thawing time and sensory evaluation when the gratin prepared in Example 1 was thawed in a microwave oven were compared with the control product. The results are shown in Table 3.

[0014]

[Table 3]

As is clear from these results, the product of the present invention had a short thawing time and a smooth texture without the influence of overheating as seen in a microwave oven.

Example 3

Fuji Oligo 450 (manufactured by Nippon Shokuhin Kako Co., Ltd.) as a white sauce oligosaccharide containing a boiling pack, and Cucko Ace (manufactured by Kakumitsu Kasei Co., Ltd.) as an emulsified oil and fat.
Was used to prepare a white sauce according to the recipe shown in Table 4. The white sauce was filled in a boiling pack and snap frozen in a freezer at -40 ° C.

[0017]

[Table 4]

The frozen white sauce was subjected to boiling thaw in constant temperature water at 80 ° C., and the thaw time and sensory evaluation were examined.
The results are shown in Table 5.

[0019]

[Table 5]

From these results, the smoothness of the sauce of the control product was lost regardless of the thawing time in the constant temperature water of 80 ° C. However, the product of the present invention has a short thawing time and a smooth textured sauce. was gotten.

[0021]

According to the present invention, it was possible to prevent the lack of smoothness due to freeze denaturation of white sauce and shorten the thawing time.

Claims (2)

[Claims] 1. A white sauce composition comprising an oligosaccharide or sugar alcohol having a sweetness of 50 or less and an emulsified oil and fat. 2. The white sauce composition according to claim 1, wherein 3 to 20% of oligosaccharide or sugar alcohol having a sweetness of 50 or less and 3 to 40% of emulsified oil and fat are blended.