JPH07265021A - White source - Google Patents

Abstract

PURPOSE:To obtain white source reduced in freeze denaturation, excellent in visual appearance, having a creamy mouth feeling even after defrosting, free from a gel-like touch even after cooling and useful for, e.g. gratin served in the form of a frozen state or a frozen chidlled state by adding a polysaccharide thickener to a raw material liquid of white source. CONSTITUTION:To a raw material liquid of white source, about 0.01 to 0.5wt.% polysaccharide thickener (xanthane gum, lambda-carrageenan, tragacanth gum, etc.) is added. As the polysaccharide thickener, a mixture of two or more substances is preferably used and freeze denaturation of wheat starch can be prevented. At about 70 deg.C of source temperature, the source becomes satisfactorily smooth.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention enables a creamy texture with a good appearance and freezing denaturation and shortening of cooking time, which is used for gratin and the like provided in frozen and frozen chilled products. Regarding white sauce.

[0002]

2. Description of the Related Art An oven or an oven toaster is used for thawing foods such as frozen gratin and doria which are products using frozen white sauce. However, it is known that when these frozen products are stored for a long period of time, the sauce undergoes freezing denaturation and cannot be thawed well within the prescribed cooking and heating time. In other words, not only the smooth texture unique to white sauce cannot be obtained, but also the texture changes to bulge after squeezing, and the texture immediately becomes lumpy.

[0003]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a white sauce which does not denature even when frozen, can be cooked and thawed in a short time, and has a creamy texture. Specifically, it is to impart the original creamy texture of gratin to gratin distributed in the frozen chilled product.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that by substituting a thickening polysaccharide for a part of the wheat flour used for white sauce, remarkable freeze denaturation It was possible to obtain a sauce that was prevented, had a creamy texture even after freeze-thawing, and did not swell even when squeezed.

That is, the invention of the present application is: (Invention 1) White sauce obtained by adding thickening polysaccharide (Invention 2) Two kinds of thickening polysaccharide selected from xanthan gum, lambda carrageenan, tamarind gum, and tragacanth gum. The white sauce according to invention 1 is characterized by the above. (Invention 3) The white sauce according to Invention 1 or 2, wherein the addition amount of the polysaccharide thickener is 0.01 to 0.5% of the entire white sauce. (Invention 4) The white sauce according to claim 1, 2 or 3 obtained by freezing.

The method for producing the white sauce of the present invention will be reported in more detail.

[0007] In a general manufacturing process of white sauce, first, wheat flour and butter are fried, and when it is in a smooth state, milk is added and melted sufficiently so as to prevent lumps. Next, add fresh cream, seasonings, etc., and boil while stirring until a suitable thickening occurs, to create a white sauce. At that time, 10 to 100% of the flour is replaced with a thickening polysaccharide, that is, 0.01 to 5%, preferably 0.1 to 0.3% of a thickening polysaccharide is added to the white sauce. By doing so, freeze denaturation is remarkably prevented, a creamy texture is obtained even after freeze-thawing, and a sauce that does not stick even when squeezed can be obtained.

Further, the wheat flour is further reduced, and in addition, processed starch resistant to aging is added to the white sauce in an amount of 0.1 to 0.1%.
Addition of 3% can prevent further denaturation due to freezing.

The thickening polysaccharides in the present invention are xanthan gum, lambda carrageenan, tamarind gum and tragacanth gum. These thickening polysaccharides alone or
Preferably, two or more kinds are used in combination. The ratio is 0.01 to 0.5%, preferably 0.
It is 1 to 0.3%. The optimum addition amount varies depending on the type of product, other raw materials, etc., but can be appropriately determined by those skilled in the art.

The present invention mainly relates to white sauce (bechamel sauce) for frozen gratin and chilled gratin, and it is used for all products in which the sauce is produced from wheat flour and various starches and the sauce is liable to swell due to freeze denaturation. Can be used. For example, it can be used for products such as curry sauce, brown sauce, meat sauce, stew and soup.

The addition timing and method of the thickening polysaccharide and the modified starch in the present invention are not particularly limited and can be appropriately determined by those skilled in the art.

[0012]

Since the frozen sauce is originally frozen rapidly, there is no aging of the starch, and therefore the sauce should be a smooth sauce when the sauce temperature reaches about 70 ° C. However, quick freezing to the point where there is no starch aging was actually extremely difficult, and in the end, a smooth sauce was obtained by boiling the sauce again during cooking and thawing. Therefore, the cooking and thawing time was long. In addition, if the cryopreservation period becomes longer, freeze denaturation will proceed further,
Furthermore, the cooking and thawing time was longer.

The cause of these problems is the aging of wheat starch, and in order to prevent this, a small amount of a thickening polysaccharide having an action of preventing aging is added, and instead of starch, aging resistance is exhibited. The effect was increased by adding modified starch. As a result, the sauce temperature could be made sufficiently smooth at about 70 ° C., and the cooking and thawing time could be shortened. At the same time, I was able to make the texture smooth.

[0014]

[Examples] The present invention will be specifically described below based on Examples. The number of panelists who performed sensory evaluation in Examples 1 and 2 was 10, and ⊚ indicated in the table of evaluation results is the best. , ○ means good, Δ means normal, and × means bad.

[0015]

Example 1 White sauce was prepared by using various thickening polysaccharides according to the recipes shown in Table 1. Mix butter and flour, add other ingredients to this, add about 2
It was boiled for 0 minutes, filled in an aluminum tray, and rapidly frozen, and stored for 1 month. Thus, Samples 1 to 16 were obtained. The obtained samples 1 to 16 were cooked and thawed in an oven toaster and evaluated. The results are shown in Table 2.

[0016]

[Table 1]

[0017]

[Table 2]

From these results, the sauce to which the thickening polysaccharide was added had a smooth sauce and the cooking and thawing time was shorter than those of the control product. However, depending on the type, the texture was unpleasant or a different flavor was felt. Among these, xanthan gum, lambda carrageenan, tamarind gum, and tragacanth gum were similar in texture to ordinary white sauce, and the effect was recognized without any problem in flavor.

[0019]

Example 2 Next, combinations of four types of thickening polysaccharides having these effects were examined. A white sauce was prepared according to the same recipe as in Example 1. The addition amount was 0.2% of the thickening polysaccharide mixed at a ratio of 1: 1. Further, as for the three kinds added, 0.3% of the mixture mixed at a ratio of 1: 1: 1 was added. The results are shown in Table 3.

[0020]

[Table 3]

From these results, the combination of xanthan gum and lambda carrageenan showed a very good texture. Further, the combination of xanthan gum, lambda carrageenan, and tragacanth gum was very good.

[0022]

The present invention provides a white sauce which does not denature even when frozen and can be cooked and thawed in a short time and has a creamy texture.

Claims (4)

[Claims] 1. A white sauce obtained by adding a thickening polysaccharide. 2. The thickening polysaccharide is selected from xanthan gum, lambda carrageenan, and tragacanth gum.
The white sauce according to claim 1, wherein the white sauce is more than one kind. 3. The white sauce according to claim 1, wherein the addition amount of the thickening polysaccharide is 0.01 to 0.5% of the whole white sauce. 4. The method according to claim 1, 2 or 3 obtained by freezing.
The listed white sauce.