JPS6232865A - White sauce - Google Patents

Abstract

PURPOSE:To obtain white sauce having a smooth taste, not browning by treatment even under a severe condition such as retort treatment, by adding a reducing agent such as reduction type glutathione, potassium sulfite, etc., to white sauce. CONSTITUTION:In producing white sauce by a conventional procedure, wheat flour of raw material is blended with 50-300ppm, preferably 100-250ppm based on white sauce of one or more reducing agents selected from a group consisting of reduction type glutathione, potassium sulfite, sodium hydro gensulfite, potassium sulfite, sodium by posulfite, sulfurous anhydride and potassi um metabisulfite.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to white sauce.

[Problems to be solved by conventional technology and invention]

Traditionally, white sauce is made by frying flour in a pan to make a white roux, then adding milk to this and boiling it over low heat (stir it, spread it out, and add seasonings. It is used in dishes such as chicken, beef,
Dishes such as shrimp, crab, vegetables, croquettes, gratin,
It is also used to make coquille, and other sauces are also made by adding tomatoes, grated cheese, etc.

Recently, this white sauce has been increasingly produced in the form of retort cans. Since this retort or canned food is subjected to excessive heating, the original smoothness of the sauce is lost, the color becomes brown, and the taste deteriorates.

Various methods have been devised in the past to overcome these drawbacks. For example, for the purpose of improving texture, Japanese Patent Publications No. 59-10785 and 60-66950 disclose a method of treating wheat flour used in a roux for white sauce with steam at a specific pressure, temperature, and time. has been done. However, in all of these methods, wheat flour is subjected to moist heat treatment under pressure, which requires drying, pulverization, etc. again, resulting in expensive equipment and complicated processes. Furthermore, there is no disclosure of improvement in texture after excessive heating such as in retort cooking.

On the other hand, as a material for preventing browning, JP-A-57-1
No. 98066 discloses a method for producing white sauce in which L-cystine or L-cystine is added as part of the raw materials. In this method, L-cystine or L-cystine is added to white sauce obtained by a conventional method, thereby preventing browning caused by heat treatment such as retorting. However, according to this method,
Browning is prevented, but the texture of the white sauce is less smooth.

The present invention aims to produce white sauce in retort or canned form using simple equipment and processes that do not lose its smooth texture even when subjected to excessive heating, do not brown, and are low-cost. The purpose is to obtain a white sauce that can be used.

[Means for solving problems]

That is, the present invention provides reduced glutathione, potassium sulfite,
The present invention relates to a white sauce containing at least one member selected from the group consisting of sodium bisulfite, sodium sulfite, sodium hyposulfite, sodium sulfite, anhydrous sulfite, and potassium metabisulfite.

The reduced glutathione, potassium sulfite, hydrogen sulfite, sodium sulfite, sodium hyposulfite, anhydrous sulfite, and potassium metabisulfite (hereinafter collectively referred to as reducing agent) used in the present invention may be used alone or in a mixture. Particularly preferred are sodium bisulfite and sodium hyposulfite. The amount of the reducing agent used is 50 to 300 ppm, preferably 10 ppm to the white sauce.
0 to 250 ppm. If it exceeds 300 ppm, separation of water and oil in the white sauce after sterilization tends to occur, while if it is less than 50 ppm, it will not be possible to prevent browning or obtain a smooth texture.

In addition to the above-mentioned reducing agent, the white sauce of the present invention may contain conventionally used raw materials such as oils and fats such as butter, margarine, and lard, flour, milk, seasonings, spices, and salt as necessary. Add.

Conventionally used methods are employed for producing the white sauce of the present invention. For example, add the above-mentioned reducing agent to flour and mix uniformly, add dissolved fats and oils to this mixture, then add water and milk and heat while stirring,
Add seasonings, spices, salt, etc. to the resulting base.

Another method is to add the above-mentioned reducing agent to roasted flour, powdered oil and fat, powdered milk, salt, and spices and mix them to obtain a white sauce mix, add an appropriate amount of water or hot water to this, mix and heat, You can get white sauce.

〔effect〕

The white sauce of the present invention does not brown even when processed under severe conditions such as retort processing, and has a smooth texture. Moreover, such an excellent white sauce can be obtained in a simple way.

〔Example〕

Next, examples will be shown.

Example 1 Usuba wheat flour 100? hydrogen sulfite) IJium 6
A 0-beat was applied to mix uniformly, and the putter 502 was added thereto while being dissolved. Next, 700cc of milk and 400C8 of water
Add and heat over low heat while stirring gradually until 1140
I got F's white sauce.

Each of the obtained white sauces was sealed in a 1001-7" pouch and subjected to pressure and heat treatment at 120° C. for 15 minutes. The obtained white sauce had a smooth texture and no browning.

Example 2 Hyposulphite per 1001 thin blade flour) IJum 8
01g was added and mixed uniformly. 10 parts margarine to the mixture
02 was added while dissolving, and further 500 cc of water and 5 oocc of milk were added and heated while stirring to obtain a white sauce of 105C1. 1 seasoning for this white sauce
2? , salt 15? , add 8 tons of spices, and put 30 in a No. 7 can.
The mixture was dispensed into 0.02 portions and subjected to pressure and heat treatment at 116° C. for 60 minutes.

The resulting white sauce had a smooth texture and no browning.

Example 6 All-purpose flour'! Ioor reduced glutathione 0.32
was added and mixed uniformly. 300 lard in the mixture? and 12'00'CC of milk were added and heated over low heat while stirring to obtain a white sauce space.

Enclose 100 of the obtained base in a box, 115
When subjected to heat treatment under pressure for 70 minutes at ℃, the white sauce after sterilization had a smooth texture and no browning.

Patent bleeding person Nisshin Seifun Co., Ltd.

Claims (1)

[Claims] A white sauce containing at least one selected from the group consisting of reduced glutathione, potassium sulfite, sodium bisulfite, sodium sulfite, sodium hyposulfite, anhydrous sulfite, and potassium metabisulfite.