JPS6024160A - Sauce mix for white sauce - Google Patents

Abstract

PURPOSE:To prevent the boiling over of sauce during heating, and to provide the titled sauce mix giving white sauce in single vessel, by adding a surface active agent to a mixture of wheat flour and a subsidiary seasoning material. CONSTITUTION:Wheat flour, especially roast wheat flour in view of the taste and flavor, is mixed with a seasoning subsidiary material composed of e.g. whole milk powder, cheese powder, sodium glutamate, salt, powdered oil or fat, dried vegetable, spice, etc., and a specific amount of a surface active agent is added to the mixture to obtain the objective sacue mix. The amounts of the wheat flour and the seasoning material are about 30-50% and about 50-70% based on the whole sauce mix, respectively. The surface active agent is, e.g. a compound having hydrophilic group and hydrophobic group in the molecule and usable for the preparation of goods, e.g. lecithin, glycerol fatty acid ester, etc. White sauce and the cooked food such as gratin can be prepared from the obtained white sauce mix. The amount of the surface active agent is preferably 0.1-2.0%, especially 0.2-1.5% for lecithin based on the whole sauce mix.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel sauce mix for white sauce.

Traditionally, white sauce has been used to make various dishes such as /'7 tongue and doriya. The preparation of this white sauce requires a considerable amount of time and skill, and in order to avoid such trouble and make white sauce easily and well at home, we have developed a dry product made in powder or granule form. Sauce mixes for various white sauces are provided. Such sauce mixes are made by, for example, mixing or granulating the main raw material, wheat flour, and auxiliary ingredients for seasoning, etc. When using such dry white sauce sauce mixes, milk and water are used. It is convenient because just by adding and heating it, it is well dispersed in these and can make a good white sauce without forming any lumps.

Cooked products such as gratin are usually prepared using shallow heat-resistant containers such as shallow pots and gratin dishes, but when preparing white sauce from the sauce mix in such a shallow heat-resistant container, stirring frequently will result in heating. There was a problem with the white sauce foaming and spilling out of the container.

When preparing a gratin together with dry ingredients such as pregelatinized macaroni or dried sliced potatoes, it is necessary to use, for example, Japanese Patent Laid-Open No. 57-1997-1 to prevent spillage from boiling over from a shallow heat-resistant container such as a gratin dish. As seen in Japanese Patent No. 12981, sauce mix is mixed and heated with milk in a regular container, transferred to a shallow heat-resistant container, mixed with drying ingredients there, and heated. Therefore, only the white sauce had to be prepared in a separate container, which resulted in an extra container being contaminated and requiring more effort.However, no good solution has been found so far. is the current situation.

Thus, an object of the present invention is to provide a sauce mix for white sauce that can be used to prepare white sauce and other cooked products such as gratin in one container without causing boiling over during heating. It is something.

The inventors of the present invention have conducted various studies to achieve this objective, and found that by adding a surfactant in addition to flour and seasoning auxiliary ingredients, white sauce, gratin, etc. can be prepared without boiling over during heating. The present invention was achieved by discovering that a sauce mix for white sauce that can be prepared can be obtained.

Accordingly, the present invention provides a sauce mix for white sauce that is mainly composed of wheat flour and seasoning auxiliary materials, and further contains a surfactant.

To explain the present invention in detail below, the sauce mix for white sauce of the present invention mainly consists of wheat flour and auxiliary ingredients for seasoning, and this flour contains commercially available wheat flour as in the case of conventional sauce mixes of this kind. From the point of view of flavor, it is preferable to use roasted wheat flour. The roasted wheat flour may be, for example, wheat flour heated directly at 100 to 110° C. for 10 minutes in a dry or wet method to make it sloppy, or it may be dried. Note that gelatinized wheat flour may be used as the wheat flour, and in that case, it becomes easier to granulate it.

The blending ratio of J\ wheat flour is not particularly limited, but it is usually appropriate to make it about 30-50 g of the total amount of the sauce mix. If it is less than 30%, the viscosity will be too low and it will become watery when heated to make a white sauce, while if it is more than 50%, the white sauce will remain powdery or the viscosity will be too high and the texture will be bad. There is a tendency to

Next, in the present invention, an auxiliary material for seasoning is used, and in the present invention, the auxiliary material for seasoning refers to a substance other than the above-mentioned wheat flour that is normally used when preparing a sauce mix for this type of white sauce.

Therefore, it includes not only taste components such as seasonings and spices, but also additives that act as bulking agents. Examples of the substances used as seasoning auxiliary materials in the present invention include whole milk powder,
Skimmed milk powder, cheese/R Tsujiichi, bouillon powder, sodium glutamate, salt, powdered oil and fat, dried vegetables such as JR serif flakes, onion powder, etc., spices such as white pepper and laurel powder, starch, dextrose) These additives may be used in combination with appropriate selections.

The blending ratio of such seasoning auxiliary raw materials is not limited, but it is appropriate to set it to about 50 to 7% of the total amount of the sauce mix. The individual seasoning auxiliary materials listed are blended in appropriate amounts depending on preference, purpose, and the like. For example, if the obtained sauce mix is mixed with milk to make a white sauce, the amount of dairy products such as powdered milk added should be changed as appropriate.

Next, in the present invention, as the surfactant used in addition to the above-mentioned flour and seasoning auxiliary materials, compounds having a hydrophilic group and a hydrophobic group in the molecule and usable for food production can be used. Examples include soybean lecithin, lecithin including egg yolk lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and the like. In general, many are hydrophobic, that is, oil-soluble. These surfactants may be used alone or in combination.

Any commercially available products can be used as these.

It is difficult to determine the blending ratio of this surfactant because the appropriate range varies depending on the type of surfactant.

For example, in the case of lecithin, 0.1 of the total amount of sauce mix
In the range of ~2.0%, the range of 0.2 to 1.5% is particularly preferable, and in the case of glycerin fatty acid esters, it is less than this, within the range of 0.01 to 1.0%. Particularly preferred is a range of 0.02 to 0.5%. Generally, the blending ratio of this surfactant is approximately 0.01 of the total amount.
A suitable range is 5.0%. When using several types in combination, the individual blending ratios shall be determined keeping in mind that they fall within this range.

If the mixing ratio is less than the lower limit of each of these, it is difficult to produce an effect and there is a risk of boiling over the container when heated, and if the upper limit is added, it is difficult to expect an improvement in the effect.
Furthermore, depending on the type, an unpleasant taste may occur, which is not desirable.

As described above, the method for preparing the sauce mix for white sauce according to the present invention from wheat flour, seasoning auxiliary materials, and surfactant is not particularly limited. Any method that provides a uniformly mixed sauce mix product can be used.

For example, in order to uniformly contain an oil-soluble surfactant such as soybean lecithin or glycerin fatty acid monoester commonly called monogly into a product, first add all or part of the flour or roasted flour or other ingredients. It is preferable to heat and adsorb the above-mentioned surfactant onto a powder raw material such as cyclodextrin, and then mix it with the remaining raw materials. Also, when granulating noodles by fluidized granulation, a binder liquid used during granulation, such as a binder liquid used during granulation, is preferably used. It is preferable to first disperse the surfactant at a concentration of 2 to 3% in a size liquid (starch dispersion) of 1 to 3%, and then mix the other raw materials and perform fluid granulation.

However, if there are dried vegetables that are somewhat large in shape such as slices or flakes and interfere with granulation, remove them and granulate them with other raw materials to form granules. Add the flaky dried vegetables etc.
Use as a sauce mix for white sauce. In this way, the sauce mix for white sauce according to the present invention is in powder form,
It is prepared and used in a variety of forms such as flakes, granules, or a mixture thereof. Any form is within the scope of the present invention.

When the sauce mix for white sauce according to the present invention prepared in this manner is placed in a shallow heat-resistant container, mixed with water or milk and dissolved by heating, a white sauce can be obtained.
At this time, it is difficult to cause boiling over, and of course, a smooth white sauce can be obtained without any lumps. Also, if you put this sauce mix and gratin ingredients such as dry ingredients in a container, add water or milk, heat and dissolve, and then heat in an oven, etc., you can prepare a delicious gratin product with no boiling over in one container. It is really advantageous to be able to obtain this.

Although it is not clear why the sauce mix for white sauce according to the present invention makes it possible to obtain cooked products such as white sauce or gratin without boiling over during heating and without using an extra container. , the surface tension of the foam film that occurs during heating is probably lowered by the action of a surfactant, and a local and temporary difference in surface tension occurs, causing the foam film to rupture and disappear, without causing it to boil over from the container. It is assumed that.

The present invention will be explained in more detail by giving test examples, examples, and application examples below. In the description of the specifications including these examples, all ``chi'' indicates the amount ``X''.

Test Example A sauce mix for white sauce was made using the following formulation.

Mixed cheese powder 50 Bouillon powder 3 Sodium glutamate 2 White pepper v,,,-) (spice) 3.3 4=1' powder) (dried vegetables) 3 Parsley flaked soybean lecithin 0.7 Cyclodextrin 3 100 Soybean lecithin was mixed in advance with cyclodextrin, heated and dissolved, and then mixed with other raw materials to prepare a test sauce mix for white sauce according to the present invention.

Separately, a control source mix for white sauce was prepared in the same amount as above, except for using soybean lecithin.

Next, put 20g each of the two types of sauce mixes obtained into a shallow circular gratin dish with a diameter of 13cm and a depth of 2.5cm, and add 150mg of milk.
After adding and mixing them one by one, they were heated and melted in an open atmosphere at 210°C to make a white sauce.

As a result of observing the presence or absence of boiling over at that time, it was found that with the sauce mix test product for white sauce according to the present invention in which soybean lecithin was added as a surfactant, there was almost no boiling over and a smooth white sauce was obtained. On the other hand, when using the control product, bubbles formed during heating and the product bubbled over from the gratin dish.

Example 1 A sauce mix for white sauce was prepared using the same blending ratio and preparation method as in the above test example, except that glycerin fatty acid monoester was used instead of soybean lecithin.

Example 2 A sauce mix for white sauce was prepared by fluidized granulation under the following formulation conditions. Namely (component A) De-fat/powder hole 18 Bouillon powder 10 So-glutamic acid/2 White pepper 0.2 Sucrose fatty acid ester 0.2 Soybean lecithin 0.5 (component B) Dried vegetables (onion flakes) 21 Spices (thyme and Marjoram) 8.1 100 First, sucrose fatty acid ester and soybean lecithin are dispersed in a binder liquid that is a 2-part potato starch dispersion, then the other components (A) are added, and then the hot air temperature (
b) Fluidized granulation under the conditions of °C and exhaust temperature A~Seki °C to ω~1
The mixture was made into granules having a size of 0.00 mesh, and dried vegetables and spices as component (B) that would interfere with fluid granulation were added to the granules to obtain a sauce mix for white sauce according to the present invention.

Application example 1 Put 20g of dried sliced potatoes and 18g of the white sauce sauce mix test product obtained in the test example into a gratin dish similar to the test example, add 150M milk, heat and melt, sprinkle with a small amount of grated cheese, and place in the oven. toaster
When heated for 15 minutes, delicious potato gratin was obtained.

As is clear from each of these aspects, the sauce mix for white sauce according to the present invention (when used in a single container) does not easily cause boiling over and of course does not form lumps, making white sauce and cooked products such as gratin well. I was able to do that.

Thus, the present invention can provide a truly effective sauce mix for white sauce.

Applicant's agent Kiyoshi Inomata Procedural amendment July 13, 1982 Mr. Manabu Shiga, Commissioner of the Patent Office 1 Display of incident 1981 Patent Application No. 131943 2 Name of the invention sauce mix for white sauce 3 Person making the amendment Relationship to the case: Patent applicant (142) Kewpie Co., Ltd. 4th generation manager Correct the statement to "without any spillage."

(2) On page 7, line 16, the phrase "more than the upper limit value" should be corrected to "more than the upper limit value."

Claims (1)

[Claims] l. A sauce mix for white sauce, which mainly consists of wheat flour and auxiliary ingredients for seasoning, and further contains a surfactant. 2. The white sauce according to claim 1, wherein the surfactant is one or more selected from the group consisting of lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. sauce mix.