JPH11225713A - Retort white sauce and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a retort white sauce inhibited in retort browning and having a good flavor, and to provide a method for producing the retort white sauce. SOLUTION: This retort white sauce contains a processed milk having a lactose content of <=3 wt.%. The retort white sauce contains a processed milk having starch and lactose contents of <=3 wt.%, respectively. The method for producing the retort white sauce comprises using the processed milk having a lactose content of <=3 wt.%. The method for producing the retort white sauce comprises using the processed milk having starch and lactose contents of <=3 wt.%, respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a retort white sauce and a method for producing the same, and more particularly, to a retort white sauce which suppresses retort burning (browning) and has a good taste, and a method for producing such a retort white sauce. Here, the retort white sauce is
Means retort-treated white sauce.

[0002]

2. Description of the Related Art Generally, white sauce is produced by heating a flour and butter at the same time to form a roux for white sauce, adding milk thereto, and boiling the mixture while heating and stirring slowly to cook. In recent years, while a large number of retort-processed and packaged foods are in circulation, white sauces or foods using white sauces are increasingly produced by retort treatment. When a white sauce is retorted, there is a problem of so-called retort burning, in which milk proteins and lactose in the milk component undergo an aminocarbonyl reaction and become brown.

[0003] In order to prevent such retort burning, various techniques have been proposed for the production of retort white sauce. For example, a method using a reducing agent such as reduced glutathione or potassium sulfite (JP-A-62-3)
No. 2865), a method not using dairy products such as milk as a main raw material (Japanese Patent Application Laid-Open No. 4-63577), an oil-in-water emulsion containing at least one of saccharides and sugar alcohols, edible oil and fat, and sodium caseinate. Compounding method (Japanese Unexamined Patent Publication No.
No. 39350), a method of containing a water-in-oil type emulsion obtained by blending a polyglycerin condensed ricinoleate and powdered milk with an edible oil and fat (Japanese Patent Application Laid-Open No. 8-56626). Non-fat milk solid, sodium caseinate, lysolecithin, polyglycerin fatty acid ester, sorbitan fatty acid ester and / or sucrose fatty acid ester, a method of adding an oil-in-water emulsified cream containing fats and oils (JP-A-9-222), oil-in-water There is a method of producing emulsified fats and oils containing a milk component in the innermost layer using a water-in-water droplet type (JP-A-9-65860). However, the method of adding an additive or using no dairy product as described above tends to fail to sufficiently obtain the original flavor of white sauce.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a retort white sauce which has a favorable color tone and a good taste by suppressing retort burning, and a method for producing such a retort white sauce.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, by using milk processed so as to reduce the lactose content,
The present inventors have found that a retort white sauce in which retort burning is suppressed can be obtained, and have completed the present invention. Therefore, the present invention is a retort white sauce containing milk processed to have a lactose content of 3% by weight or less. The inventors have also found that better retort white sauce can be produced by using more starch. Therefore, the present invention is also a retort white sauce characterized by containing milk processed to a starch and lactose content of 3% by weight or less. The present invention further relates to a method for producing a retort white sauce, which is produced using milk processed to a content of lactose of 3% by weight or less, and a content of starch and lactose of 3% by weight or less. The present invention relates to a method for producing a retort white sauce, wherein the method is produced using milk processed into a mixture. Various foods can be manufactured using the retort white sauce of the present invention. Accordingly, the present invention is also directed to food products using the above-mentioned retort white sauce.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In producing the white sauce of the present invention, wheat flour or starch can be used, but it is desirable to make a roux using starch and fat.
Here, examples of the starch include wheat starch, potato starch, corn starch and the like, and are not particularly limited, but it is desirable to use wheat starch in terms of color tone. Fats and oils include butter, margarine, tallow, lard, soybean oil,
Rapeseed oil, corn oil, cottonseed oil, sunflower oil, peanut oil,
Rice bran oil, safflower oil, sesame oil, palm oil, salad oil and the like. Roux is manufactured by heating while simultaneously mixing starch and fat. At that time, the temperature of the roux is 1
In general, the mixture is kept from being scorched by low heat for about 10 to 15 minutes so that the temperature is 20 to 130 ° C. The ratio (by weight) of starch and fat used in the production of roux is 2: 1 to 1:
2 is suitable, and 1: 1 is particularly preferable. If the ratio of starch is larger than the above, starch odor becomes noticeable in the white sauce, and the viscosity tends to increase, which is not preferable. On the other hand, when the ratio of fats and oils becomes larger than the above,
It becomes oily and has low viscosity, making it difficult to maintain whiteness of color. Suitably, the roux thus produced is used in an amount of 3 to 12% by weight based on the total weight of the white sauce, that is, the total weight of the white sauce raw materials. Preferably it is 6 to 9% by weight. If the roux is less than 3% by weight, sufficient viscosity cannot be obtained. On the other hand, if it exceeds 12% by weight, the viscosity becomes too high and the fluidity is lost, which is not preferable.

As the milk to be added to the above-mentioned roux, milk processed with a lactose content of 3% by weight or less is used. Here, milk refers to milk obtained from cows as a raw material, which is raw milk, milk, concentrated milk, or diluted with water or the like. Milk usually contains around 4.5% lactose. Specifically, milk having a lactose content of about 0.1 to 3% by weight is used. Milk processed to have a lactose content of 3% by weight or less is commercially available. In addition, the content of lactose can be reduced by a known method such as an ultrafiltration method.
In fact, lactose content exceeding 3% by weight causes retort burning. It is appropriate to use milk processed to have a lactose content of 3% by weight or less based on the total weight of the white sauce, that is, 15 to 60% by weight based on the total weight of the white sauce ingredients. Preferably, 20 to 40% by weight is appropriate. If it is less than 15% by weight, the flavor becomes poor, while 6
If it exceeds 0% by weight, it tends to be brown when retorted.

[0008] Milk processed to a lactose content of 3% by weight or less is added to the above-mentioned roux, and 95 to 9
Heat until about 8 ° C. This operation can be performed according to a conventional method. At that time, salt, Laurier leaves, cloves, thyme, spices such as cinnamon, sage, pepper, garlic, sodium glutamate, chicken extract, mustard, pepper, beef extract, pork extract, oyster extract, and bonsai extract as necessary , Kelp extract,
Seasonings such as boiled dried extract can be added as appropriate.
Also, if necessary, potato starch, corn starch,
Waxy corn starch, potato starch, tapioca starch,
Raw starch such as rice starch, sweet potato starch, strawberry starch, waste starch and the like, esterified, etherified, acetylated, pregelatinized processed starch starch, xanthan gum, carrageenan, tamarind gum, guar gum, locust bean gum, gellan gum, etc. A thickener such as a thickening polysaccharide can be added. When these are used, salt is about 0.1 to 3.0% by weight, spices are about 0.01 to 4% by weight, and seasonings are 0.01 to 4% by weight based on the total weight of the white sauce ingredients.
It is appropriate to use about 1 to 2% by weight of the degree and the thickener. Further, in order to improve the flavor, saccharides which are hard to brown, such as sucrose, xylitol, sorbitol, maltitol, coupling sugar, hydrogenated starch syrup, trehalose, etc., are added to milk previously processed to a lactose content of 3% by weight or less. Alternatively, the roux and the milk, and optionally, the salt and the like can be added when heating and mixing. Xylose, glucose, fructose and lactose are not preferred because they are easily burnt. The appropriate amount of such saccharides added is about 0.1 to 2% by weight based on the total weight of the white sauce raw material. The remainder of the white sauce raw material is water, which is added when the above roux, milk, salt and the like are mixed and heated.

The white sauce thus obtained or a mixture of ingredients is placed in a usual retort sterilizable voucher or can or other package and sealed as it is or after degassing and sealing. Retort processing.
Here, the ingredients that can be mixed with the white sauce include marine products, meat, vegetables, mushrooms, blisters, dairy products such as cheese, grains, nuts such as walnuts, fruits, and the like. These ingredients may be raw or pre-heated, seasoned, smoked or salted. The retort treatment may be carried out according to a conventional method.
Sterilization treatment is performed for an appropriate period of time, for example, 12 to 35 minutes using heated steam, saturated steam or hot water at 10 to 135 ° C. Various foods can be made using the retort white sauce of the present invention. For example, you can make cream stew by adding ingredients such as meat, seafood, vegetables, and you can also make gratin, cream croquette, coquille,
Further, it can be used as a raw material of another source. Examples of the food using the retort white sauce of the present invention include, for example, retort foods such as retort white stew in which ingredients are added to the white sauce obtained as described above and retort-treated.

[0010]

The retort white sauce of the present invention or the retort white sauce produced by the method of the present invention has a favorable color tone without browning, and has a good taste because dairy products are used. Foods prepared using the retort white sauce of the present invention can also maintain a desirable white color tone and have a good white sauce flavor.

[0011]

The present invention will be described below in more detail with reference to Examples and Comparative Examples.

Example 1 Preparation of Retort White Sauce A white sauce was made according to the following formulation (by weight). Wheat starch and unsalted butter on low heat for 15 minutes at 110 ° C-1
A stir fry was prepared at 20 ° C. The roux-processed milk, chicken extract, water, potato starch, salt, sodium glutamate and Laurier were added, and the mixture was heated and stirred for 7 minutes until the temperature reached 95 to 98 ° C. The white sauce 200 thus obtained
g was filled in an aluminum pouch and retorted at 120 ° C. for 20 minutes.

[0012]

Example 2 The procedure of Example 1 was repeated, except that the wheat starch was used in place of the wheat starch.

Comparative Example 1 The same operation as in Example 1 was carried out except that normal milk was used instead of processed milk in the composition of Example 1.

Comparative Example 2 The procedure of Example 1 was repeated except that normal milk was used instead of processed milk and wheat flour was used instead of wheat starch.

The color (by the naked eye) and flavor of the retort white sauce obtained in each of the above examples were evaluated. The criteria are as follows. Color ○: No browning △: Slightly browning ×: Browning flavor ○: Good △: Normal ×: Poor In addition, the retort white sauce obtained in each example was measured using a color difference meter manufactured by Nippon Denshoku Industries Co., Ltd. * (Brightness), a * (redness) and b * (yellowness) were measured. Note that the value of L * (brightness) represents black to white in the direction from 0 (zero) to 100, the value of a * (redness) represents green to red in the direction from minus to plus, and b *. The value of (yellow) represents blue to yellow in the direction from minus to plus. These results are summarized in Table 1 below.

[0014]

[Table 1] Example 1 Example 2 Comparative Example 1 Comparative Example 2 Color ○ △ △ × Flavor ○ ○ ○ ○ L * (brightness) 88.04 85.88 85.12 83.77 a * (reddish) -1.72 -1.32 -1.27 -1.20 b * (Yellow) 9.27 11.26 11.42 14.34

From the above results, it can be seen that Example 1 is the brightest and white in terms of L * (brightness) and Comparative Example 2 is the darkest. Although there is no significant difference in the point of a * (redness),
Is the least reddish. In addition, in terms of b * (yellow), Example 1 has the least yellowness and is white, and Comparative Example 2 has the strongest yellowness.

[0016]

Example 3 Production of cream stew The following ingredients were used. 200 g of retort white sauce obtained in Example 1 Processed milk (2% lactose content) 80 g Salt 1.5 g Chicken 30 g Onion 50 g Potato 40 g (boil for 14 minutes) Ginseng 25 g (boil for 14 minutes) Salad oil 10 g : Add salad oil to a pan, fry meat and onions. When the onion is soft, add white sauce and milk and mix well. Boil potatoes, add carrots and simmer for 16 minutes.

[0017]

Example 4 Production of Macaroni Gratin The following materials were used. Gratin macaroni (boiled for 15 minutes, water cooled for 2 minutes) 60 g Retort white sauce obtained in Example 1 200 g Milk 80 g Onion 70 g Chicken 30 g Salad oil 15 g Cheese 20 g How to make: Boil the gratin macaroni (2 minutes water cooled, drained). Add salad oil to a pan, fry meat and onions, add white sauce and milk and mix well. Add the boiled macaroni,
Simmer for 10 minutes. Put in a container, sprinkle with 20g of melting cheese, and grill in an oven or oven toaster.

[0018]

Example 5 Production of cream croquette The following materials were used. 600 g of retort white sauce obtained in Example 1 100 g of frozen corn 100 g of butter 10 g Ingredients a: Batter Nippon Flour Milling Co., Ltd. B2417 (500% water) b: Bredder Nippon Flour Milling Co., Ltd. F + 190 c: Bread crumbs: Frozen corn Fry lightly with butter and cool. Mix with the white sauce base and level the bat flat (1.5cm thick). After quick freezing at −25 ° C. for 20 minutes, and after removing the mold, further freeze at −25 ° C. for 10 minutes. Put the clothes (materials of the clothes a → b → a → c) and freeze them rapidly at −25 ° C. for 10 minutes. Fry in 170-180 ° C. oil for 3 minutes.

Claims (5)

[Claims] 1. A retort white sauce containing milk processed to a lactose content of 3% by weight or less. 2. A retort white sauce comprising milk processed to a starch and lactose content of 3% by weight or less. 3. A method for producing a retort white sauce, comprising using milk processed to have a lactose content of 3% by weight or less. 4. A method for producing a retort white sauce, comprising using milk processed to have a starch and lactose content of 3% by weight or less. 5. A food using the retort white sauce according to claim 1 or 2.