JPH0965860A - Emulsified oil and fat for white sauce and white sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject emulsified oil and fat of water droplets-in-oil in water type containing a milk component in the innermost layer, without showing a browning reaction at the time of sterilization in spite of containing the milk component, and capable of giving a white sauce rich in taste with a body and flavor derived from the milk component. SOLUTION: This emulsified oil and fat for a white sauce contains a milk component, a sugar component and an oil and fat component, takes the shape of the emulsified oil and fat of water droplets-in-oil in water type and also contains the milk component in the innermost layer. An oil soluble emulsifier such as a ricinoleic acid ester condensed with a polyglycerol, is preferably used in its oil phase. Further, the objective emulsified oil and fat is obtained by e.g. adding and mixing a raw material for the innermost water phase obtained by dispersing or dissolving a water soluble raw material containing the milk component with the oil phase raw material, emulsifying, then gradually adding the obtained water droplets in oil type emulsion into the outermost water phase containing the sugar component, emulsifying preliminarily, then homogenizing with a pressurizing-type homogenizer. As the milk component, e.g. a skimmed milk, a condensed milk, etc., as the sugar component, e.g. a sucrose, an oligo sugar, etc., and as the oil and fat component, e.g. a milk fat are used.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsified oil and white sauce for white sauce and a white sauce which do not turn brown even when subjected to high temperature heat sterilization such as retort treatment.

[0002]

BACKGROUND OF THE INVENTION White sauce is generally prepared by heating wheat flour and butter or margarine at the same time to make a roux for white sauce, adding milk to this and gradually heating it to swell and gelatinize the wheat flour. The obtained white sauce is added to various ingredients as needed, and then is used for gratin, stew, and various other Western-style dishes.

With the development of the restaurant industry in recent years, such white sauces are increasingly used for distribution after being filled in retort pouches or cans and then subjected to retort treatment. However, when using general milk components such as milk,
During the retort treatment, the amino group in the protein and the carbonyl group in the sugar undergo an aminocarbonyl reaction to turn brown, and the whiteness, which is an important factor of the white sauce, decreases. Even if skimmed milk powder solution, whole milk powder solution or fresh cream was used instead of milk, browning was an unavoidable problem as long as amino groups and carbonyl groups were present at the same time.

In order to solve this problem, a method of substituting water for milk without using milk has been proposed. However, sugars, fats and proteins in dairy ingredients play an important role in effectively imparting a unique richness and aroma to white sauce, and when white ingredients are completely replaced with water, white sauce lacks deliciousness. Become.

[0005]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide an emulsified oil and fat which does not turn brown during sterilization despite the use of dairy ingredients, and a white sauce rich in richness and flavor derived from dairy ingredients. Is what you are trying to do.

[0006]

DISCLOSURE OF THE INVENTION According to the present invention, an oil-in-water containing an aqueous phase containing a milk component as an innermost phase part, an intermediate phase as an oil phase part, and an aqueous phase containing a sugar component as an outermost phase part. It is an emulsified oil and fat for white sauce consisting of medium water droplet type emulsified oil and fat and a white sauce containing the emulsified oil and fat. That is, the emulsified oil and fat of the present invention, the milk component is dissolved in the aqueous phase, the outer phase is surrounded by the oil phase,
Further, it comprises a double emulsion layer in which the outer phase is an aqueous phase and the milk component is an innermost phase. Then, the amino group in the milk protein as the milk component of the innermost phase and the carbonyl group in the sugar component contained in the aqueous phase of the outermost phase are separated by the oil phase of the intermediate phase and do not come into direct contact with each other. An emulsified oil for white sauce, which is characterized by forming an emulsified phase that does not turn carbonyl and does not turn brown.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The milk component used in the innermost phase of the water-in-oil-in-oil type emulsified oil and fat of the present invention is a taste substance derived from cow milk, for example, skim milk powder, whole milk powder, whey powder, casein and other powders. In addition to the raw materials, concentrated milk, condensed milk, fresh cream, cream cheese, etc. can be mentioned. These milk components originally have the property of undergoing an aminocarbonyl reaction by heat sterilization to turn brown, but since they are coated with the oils and fats used in the intermediate phase, it is possible to suppress the change in color tone during heating. Become. The ratio of the milk component to the water-in-oil-water-in-water type emulsified oil and fat is within the range in which the aqueous phase part which is the innermost phase can be prepared,
The more it is used, the more the flavor of the white sauce can be improved. In addition to the milk component, other water-soluble components such as a water-soluble emulsifier can be appropriately added to the innermost phase of the water-in-oil-in-water emulsified oil / fat of the present invention.

As the fat and oil component used in the intermediate oil phase of the water-in-oil-in-water emulsified oil and fat of the present invention, conventionally known edible natural animal and vegetable oils and fats such as milk fat, beef tallow, lard, palm oil,
Examples thereof include soybean oil, rapeseed oil, corn oil and blended oils thereof, fractionated oil, hydrogenated oil, transesterified oil and the like. An oil-soluble emulsifier such as polyglycerin-condensed ricinoleic acid ester is used in the intermediate oil phase portion in the present invention in order to form a stable water-in-oil type emulsion state with the innermost water phase portion. The oil-soluble emulsifier is added to the water-in-oil type emulsion at 0.05 to
5% by weight, preferably 0.1-3% by weight is used. 0.
If the amount is less than 05% by weight, the emulsification becomes unstable, so that the milk and fat components cannot be completely covered with the oil and fat components, and the amount is 5% by weight.
If it exceeds, it becomes difficult to prepare a stable water-in-oil-in-water emulsion.

In the outermost water phase portion of the water-in-oil-in-water type emulsified oil of the present invention, for the purpose of seasoning, a sugar component such as sucrose, lactose, fructose, oligosaccharide or invert sugar is used to sweeten the white sauce. I have put it out. Further, if necessary, water-soluble emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, lecithin, propylene glycol fatty acid ester, sorbitan fatty acid ester, saponin and xanthan gum, polysaccharide emulsion stabilizers such as gum arabic, soybean protein, casein. A protein-based emulsion stabilizer such as sodium, salt, sodium glutamate, sugar, seasoning such as beef extract, spice, pH adjusting agent such as phosphate, citrate and the like can be used.

The method for producing a water-in-oil-in-water emulsified oil / fat of the present invention is carried out according to a conventional method. For example, a milk component is first added to an oil phase raw material in which a lipophilic component such as polyglycerin condensed ricinoleic acid ester is dissolved in advance. After mixing or emulsifying the innermost aqueous phase raw material in which the water-soluble raw material is dispersed or dissolved, the resulting water-in-oil emulsion is gradually added to the outermost aqueous phase, and the pressure after rough emulsification This is a method of homogenizing with a formula homogenizer.

For the white sauce of the present invention, in addition to the water-in-oil-in-water type emulsified oils and fats, raw materials for white sauce such as wheat flour, starch, seasonings, spices, flavors, margarine and butter can be used.

The water-in-oil-in-water emulsified oil / fat of the present invention is usually 5 to 80% by weight, preferably 15 to 10% by weight in a white sauce.
Use 40% by weight. If it is less than 5% by weight, the flavor and texture due to the milk component are insufficient, and if it exceeds 80% by weight, the other ingredients necessary for the white sauce such as wheat flour are relatively reduced, so that the physical properties of the white sauce cannot be obtained.

The method for producing a white sauce of the present invention is carried out by a conventional method, for example, after roasting wheat flour and butter at the same time to make roux, adding the water-in-oil-in-oil emulsified oil and fat of the present invention and water and stirring to dissolve the product. It is a method of heating until the temperature reaches about 85 ° C. Thereafter, the white sauce of the present invention is filled in a retort pouch or a can together with other ingredients, if necessary, at the same time as a normal white sauce, and subjected to retort treatment. The white sauce thus obtained has a milk component as the innermost phase part, since it uses the water-in-oil-in-water emulsion type oil / fat completely coated in the intermediate oil phase part, milk or concentrated milk, Compared to the white sauce used in a general method of powdered milk, a white sauce having a lower degree of browning due to retort treatment and a flavor comparable to that of the conventional method can be cooked. In the present invention, an amino group derived from a protein and a carbonyl group derived from a sugar component in a milk component, which is an essential component of a white sauce having an excellent flavor, are reacted during a retort treatment at a high temperature of, for example, over 110 ° C. It is an emulsified oil and fat for white sauce that suppresses browning and has no deterioration in flavor.

[0014]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples. Example 1 Example 1 was carried out by the method shown below at the blending ratio shown in Table 1.
A water-in-oil-in-oil type emulsified oil and fat was produced. First, polyglycerin condensed sodium ricinoleate, which is an oil-soluble emulsifier, was added to 160 g of palm oil heated and dissolved at 65 ° C. (trade name:
Sunsoft 818H (manufactured by Taiyo Kagaku Co., Ltd.) (3 g) was dissolved and an oil liquid forming an intermediate oil phase portion was obtained while stirring with a propeller stirrer. Into this oil solution, milk casein sodium (trade name: Instanlac S: Chuo Shoko Co., Ltd.)
5 g) was dissolved in 289 g of water by heating at 65 ° C., gradually added as an aqueous solution forming the innermost aqueous phase, and stirring was continued for 30 minutes to obtain a water-in-oil type emulsion. Next, 462g of water
Is a sugar component, 60 g of white sucrose as a seasoning, and decaglycerin monostearate ester as a water-soluble emulsifier (trade name: MSW-750: manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) 1
2 g, xanthan gum (trade name: San-Ace: Sanei Gen FFI Co., Ltd.) 2 g as an emulsion stabilizer, 3 sodium phosphate 3 g, PH sodium dihydrogen 3 g and trisodium citrate 1 g dissolved as PH adjusting agents ,
The water-in-oil emulsion was gradually added to an aqueous solution heated and dissolved at 65 ° C., followed by fine emulsification at a pressure of 80 kg / cm ² using a pressure homogenizer, followed by rapid cooling to 15 ° C. and oil-in-water. A water drop type emulsified oil was obtained.

[0015]

[Table 1]

Examples 2 to 3 According to Example 1, the water-in-oil-in-water emulsified oils and fats of Examples 2 and 3 were produced at the compounding ratios shown in Table 1.

Comparative Example 1 Oil-in-water type emulsified oils and fats were produced in the proportions shown in Table 2 by the method shown below. First, while stirring an aqueous solution constituting the outer phase portion heated and dissolved at 65 ° C. using a propeller stirrer, the oil liquid constituting the inner phase portion at the same temperature is gradually added, and after stirring for 30 minutes, After finely emulsifying at a pressure of 80 kg / cm ² using a pressure homogenizer, 1
It was rapidly cooled to 5 ° C to obtain an oil-in-water type emulsified oil.

[0018]

[Table 2]

Comparative Examples 2 to 4 Comparative Examples 2 to 4 were prepared according to Comparative Example 1 with the compounding ratios shown in Table 2.
The oil-in-water type emulsified oil / fat of No. 4 was produced.

Example 4 A white sauce was prepared as follows. Ie flour 1
100 g of margarine (trade name: Dinner Cook, manufactured by NOF CORPORATION), 200 g of water-in-oil-in-oil type emulsion oil and 600 g of warm water prepared in Example 1 were added to 00 g to sufficiently disperse, until the product temperature reached 85 ° C. The heating was continued to obtain a white sauce. The obtained white sauce was filled in a retort pouch, subjected to retort treatment at 121 ° C. for 30 minutes, and the whiteness and the degree of browning were measured using a colorimeter-type difference meter manufactured by Tokyo Denshoku Co., Ltd. As its evaluation value, an L value (evaluation value for darkness; 0 indicates black, 100 indicates white, and a larger value indicates brighter white), and an a value (evaluation value for redness;
The − value is green, the + value is red, and the larger the value, the redder, indicating that the browning is progressing. ), B value (evaluation value of the degree of yellowness; the larger the value, the more yellow and the more browning is progressing). In addition, a sensory evaluation of the flavor was performed using 10 panelists, and "delicious" was +1.
The average score of 10 persons was calculated by setting the point, "normal" as 0 point and "not delicious" as -1 point. Table 3 shows the results.

[0021]

[Table 3]

Examples 5 and 6, Comparative Examples 5 to 8 Examples 5 and 6, using the water-in-oil-in-water emulsified oils and fats produced in Examples 2 or 3, respectively, in accordance with Example 4.
Also, the white sauces of Comparative Examples 5 to 8 were cooked using the oil-in-water emulsified fats and oils produced in Comparative Examples 1 to 4, and these white sauces were evaluated in the same manner as in Example 4, The results are shown in Table 3.

From Tables 1 to 3, white of Comparative Examples 5 and 6 in which 0.5 wt% or 1.5 wt% of Instanlac S was used as sodium caseinate as a milk component in the form of oil-in-water type emulsified oil and fat. Compared with Examples 4 and 5 of the present invention in which the same amount of the sauce was used for the innermost phase of the water-in-oil-in-water emulsified oil and fat, the L value was low, the a value and the b value were high, and the browning reaction proceeded. It turns out to be a product. The white sauce of Comparative Example 7 in which 4.5% by weight of Instanlac S was used as sodium caseinate in the form of an oil-in-water type emulsified oil / fat is the same amount added using whole milk powder. Example 6 of the present invention used as the innermost phase of the emulsified oil and fat
It can be seen that the product has a low L value, a high a value, and a high b value as compared with, and has undergone a browning reaction. Further, it can be seen that the white sauce of Comparative Example 8 using the oil-in-water type emulsified oil and fat that does not use any dairy component has a low browning degree but is significantly inferior in flavor. On the other hand, Examples 4, 5, and 6 using the water-in-oil-in-water emulsified oil and fat containing the milk component according to the present invention as the innermost phase
It can be seen that is a white sauce with little browning and excellent flavor.

[0024]

INDUSTRIAL APPLICABILITY The present invention does not cause browning even when subjected to high temperature heat sterilization treatment in spite of using a milk component, and has excellent flavor and emulsion stability, and an emulsified oil and white for white sauce. The source.

Claims (2)

[Claims] 1. An emulsified oil and fat for a white sauce containing a milk component, a sugar component and an oil and fat component, wherein the emulsified oil and fat is in the form of water-in-oil-water droplet type and the innermost phase is composed of the milk component. Emulsified fats and oils for white sauce. 2. A white sauce comprising the emulsified oil and fat according to claim 1.