WO2020213121A1 - Matière alimentaire pour sauce - Google Patents

Matière alimentaire pour sauce Download PDF

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Publication number
WO2020213121A1
WO2020213121A1 PCT/JP2019/016605 JP2019016605W WO2020213121A1 WO 2020213121 A1 WO2020213121 A1 WO 2020213121A1 JP 2019016605 W JP2019016605 W JP 2019016605W WO 2020213121 A1 WO2020213121 A1 WO 2020213121A1
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WO
WIPO (PCT)
Prior art keywords
wheat flour
flour
mass
sauce
aqueous suspension
Prior art date
Application number
PCT/JP2019/016605
Other languages
English (en)
Japanese (ja)
Inventor
亮佑 藤村
貴史 伊東
総一郎 樋渡
Original Assignee
日清フーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to PCT/JP2019/016605 priority Critical patent/WO2020213121A1/fr
Priority to JP2021514741A priority patent/JP7320052B2/ja
Publication of WO2020213121A1 publication Critical patent/WO2020213121A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Definitions

  • the present invention relates to a food material for sauces containing modified wheat flour.
  • Wheat flour is used as a food material for bread and noodle dough, raw material flour for oil-fed foods, base material for sauces, etc. Furthermore, in the production of bread and noodle dough, it prevents the dough from adhering to hands and tools. It is used as a flour for use. Wheat flour is not always good in workability as a food material because it tends to be unevenly mixed with water and become lumpy or sticky. On the other hand, wheat flour once mixed with water should be used for cooking promptly, otherwise the resulting food may have a hard and grainy texture.
  • Patent Document 1 describes that weak wheat flour containing a predetermined amount of flour having a specific particle size has good workability with less lump formation and less scattering of flour.
  • Patent Document 2 describes that by granulating raw material flour containing wheat flour and water under non-heating conditions, granulated wheat flour with good workability with less lump formation and less scattering of flour can be obtained.
  • Patent Document 3 describes that by heat-treating wheat flour at 100 ° C. or higher after dehydration, a flour having a non-adhesive and smooth texture can be obtained when it is dispersed in water and heated.
  • modified wheat flour having an RVA peak viscosity of 3500 to 7000 mPas and a gelatinization start temperature of 10 ° C.
  • wet heat-treated wheat flour having a specific particle size, degree of pregelatinization and viscosity can be used as wheat flour for bakeries, batter for oily foods, sauces, or okonomiyaki. Are listed.
  • Japanese Unexamined Patent Publication No. 2014-103860 Japanese Unexamined Patent Publication No. 2014-200208 Japanese Unexamined Patent Publication No. 2013-76090 International Publication WO2017 / 135353 Japanese Patent No. 5069939 Japanese Patent No. 50698885 Japanese Patent No. 5069886 Japanese Patent No. 50699969 Japanese Patent No. 50698887
  • the present invention relates to a food material for a sauce capable of producing a sauce having a favorable texture that is smooth and melts in the mouth with good workability.
  • the present invention is a food material for sauces. Contains 10% by mass or more of modified wheat flour, When a 10% by mass aqueous suspension of the modified wheat flour was heated to 85 ° C. and then cooled to 25 ° C., the viscosity of the aqueous suspension was 1000 mPa ⁇ s or less, and the aqueous suspension was 85. The dispersibility of the aqueous suspension is 90% or less when the temperature is raised to ° C., cooled to 25 ° C., and then allowed to stand for 24 hours. Providing food ingredients for sauces.
  • the present invention also provides a method for producing a sauce, which comprises heating the food material for sauce with water.
  • the present invention also relates to the use of modified wheat flour in the production of food materials for sauces.
  • the food material for sauce contains the modified wheat flour in an amount of 10% by mass or more.
  • a 10% by mass aqueous suspension of the modified wheat flour was heated to 85 ° C. and then cooled to 25 ° C.
  • the viscosity of the aqueous suspension was 1000 mPa ⁇ s or less
  • the aqueous suspension was 85.
  • the dispersibility of the aqueous suspension is 90% or less when the temperature is raised to ° C., cooled to 25 ° C., and then allowed to stand for 24 hours. Provide use.
  • the food material for sauce of the present invention can provide a sauce having a preferable texture that is smooth to the touch and melts in the mouth. Further, since the food material for sauce of the present invention has high dispersibility in water, the workability in the production of sauce is good.
  • Sauce is usually produced by frying wheat flour in oil to prepare roux and then heating it while gradually adding milk or soup stock to the roux.
  • the sauce is mainly used for seasoning dishes.
  • cream or paste-like sauces made mainly of wheat flour are used as fillings and toppings for Western confectionery and bread.
  • the cream or paste using the wheat flour as a main raw material is usually produced by sequentially adding sugar, fat, milk, etc. to the wheat flour and heating it.
  • the production of the sauce usually involves the step of mixing the flour-containing material with the water.
  • wheat flour is mixed with water, it tends to be unevenly mixed and become lumpy or sticky, which may reduce the workability of the sauce production and the quality of the obtained sauce.
  • Wheat flour contains crystallized starch particles, and enzymes and wheat proteins are present around the starch particles.
  • the starch particles in the flour swell and the crystal structure collapses, allowing a large amount of water to be retained.
  • the starch releases water and recrystallizes. Since the crystal structure by this recrystallization is different from the crystal structure before heating, the properties of starch are different before and after heating and cooling.
  • the structure of protein in wheat flour changes due to an increase in hydrogen bonds or hydrolysis in the presence of water, and is irreversibly denatured by heating.
  • the structure and properties of starch and protein contained in wheat flour changes in the structure and properties due to the addition or heating of water to the flour, such as the water permeation rate of wheat flour, the amount of water retained, and the texture of the sauce after heating. It was thought that it contributed to the nature. Therefore, the present inventors investigated the behavior of the aqueous suspension of wheat flour under various conditions, and examined the suitability of those sources as raw material flour. As a result, the viscosity of the suspension when the aqueous suspension of wheat flour is heated and then cooled is a predetermined value, and the dispersibility of the suspension after a lapse of a certain period of time from the cooling is predetermined. It has been found that wheat flour modified to a value can provide a sauce having good workability and a good texture when used as a raw material flour for a sauce.
  • the present invention provides a food material for sauces, which contains modified wheat flour suitable as a component of the raw material flour for sauces.
  • the modified wheat flour has the following properties when prepared into a 10% by mass aqueous suspension of the modified wheat flour: the aqueous suspension is heated to 85 ° C. and then cooled to 25 ° C. When the aqueous suspension had a viscosity of 1000 mPa ⁇ s or less, and the aqueous suspension was heated to 85 ° C., cooled to 25 ° C., and then allowed to stand for 24 hours, the water suspension was suspended. The dispersibility of the turbid liquid is 90% or less.
  • modified wheat flour having the above-mentioned predetermined viscosity and dispersibility used in the food material for sauce of the present invention (hereinafter, also simply referred to as the food material of the present invention) is also referred to as the modified wheat flour of the present invention.
  • the 10% by mass aqueous suspension of wheat flour means a suspension containing 10% by mass of the wheat flour obtained by suspending the wheat flour in water. ..
  • the viscosity of the aqueous suspension of wheat flour in the present specification is measured under the condition of 12 to 30 rpm using a rotary viscometer according to the Japanese Industrial Standard JIS Z8803: 2011 “Method for measuring the viscosity of liquid”. Is the viscosity of.
  • the viscosity of the aqueous suspension of wheat flour as measured herein is a predetermined treatment (heating, cooling, static) as necessary for the aqueous suspension of wheat flour prepared at 25 ° C. It is a value obtained by measuring the viscosity by the above-mentioned means after adding (suspension, etc.).
  • the 10% by mass aqueous suspension of the modified wheat flour of the present invention may have a viscosity of 1000 mPa ⁇ s or less when the aqueous suspension is heated to 85 ° C. and then cooled to 25 ° C., preferably. It is 800 mPa ⁇ s or less, more preferably 600 mPa ⁇ s or less, still more preferably 400 mPa ⁇ s or less.
  • the viscosity exceeds 1000 mPa ⁇ s, the workability of the food material of the present invention is lowered, and the texture of the obtained sauce is lowered.
  • the 10% by mass aqueous suspension of the modified wheat flour of the present invention preferably has a lower viscosity when the aqueous suspension is heated to 85 ° C. and then cooled to 25 ° C., and the lower limit of the viscosity is particularly limited. There is no.
  • the viscosity may be less than or equal to the measurement limit using the rotary viscometer in the above measuring method, that is, a value so low that the numerical value cannot be measured by the rotary viscometer, for example, 10 mPa ⁇ s or less.
  • the degree of dispersion of an aqueous suspension of wheat flour in the present specification is the ratio of wheat flour particles dispersed in the suspension (maintaining a state in which the wheat flour particles are suspended in water without floating or precipitating). To say.
  • the high degree of dispersion means that the flour particles are easily dispersed in water and are unlikely to be separated from water due to floating or sedimentation.
  • the dispersibility of the aqueous suspension of wheat flour in the present specification is a value calculated by the following procedure: The aqueous suspension of wheat flour is transferred to a container such as a graduated cylinder whose volume can be measured from the outside for a predetermined time.
  • the degree of dispersion is calculated according to the following formula based on those volumes.
  • the dispersity of the water suspension of wheat flour measured in the present specification is a predetermined treatment (heating, cooling, etc.) as necessary for the water suspension of wheat flour prepared at 25 ° C. ) Is added, and the mixture is allowed to stand for 24 hours, and the degree of dispersion is measured by the above-mentioned means.
  • the 10% by mass aqueous suspension of the modified wheat flour of the present invention has a dispersity of 90% or less when the aqueous suspension is heated to 85 ° C., cooled to 25 ° C., and then allowed to stand for 24 hours. It may be sufficient, preferably 80% or less, more preferably 70% or less, still more preferably 65% or less. When the dispersity exceeds 90%, the workability of the food material of the present invention is lowered, and the texture of the obtained sauce is lowered.
  • the 10% by mass aqueous suspension of the modified wheat flour of the present invention has a range of dispersity when the aqueous suspension is heated to 85 ° C., cooled to 25 ° C., and then allowed to stand for 24 hours. Is 10 to 90%, preferably 10 to 80%, more preferably 15 to 70%, still more preferably 20 to 65%.
  • the average particle size of the modified wheat flour of the present invention is preferably less than 150 ⁇ m, more preferably 15 to 120 ⁇ m, and more preferably 20 to 100 ⁇ m from the viewpoint of obtaining the same appearance as ordinary wheat flour.
  • the average particle size of wheat flour means the volume average diameter measured by a laser diffraction / scattering method.
  • a commercially available laser diffraction type particle size distribution measuring device for example, Microtrac MT3000II (Nikkiso Co., Ltd.) can be used.
  • the modified wheat flour of the present invention has a degree of pregelatinization of preferably 12% or less, more preferably 10% or less, still more preferably 9% or less. If the degree of pregelatinization of the modified wheat flour is too high, the workability in cooking may be deteriorated and the texture of the obtained sauce may be deteriorated.
  • the degree of pregelatinization of wheat flour in the present specification means the degree of pregelatinization measured by the ⁇ -amylase / pullulanase (BAP) method.
  • the modified wheat flour of the present invention may have a water content equivalent to that of ordinary wheat flour.
  • the water content of wheat flour in a normal environment is about 10 to 14% by mass. Therefore, the water content of the modified wheat flour is preferably 10 to 14% by mass, more preferably 11 to 13% by mass.
  • the water content of wheat flour refers to a value obtained from a change in mass of wheat flour dried at 135 ° C. for 1 hour with respect to that before drying.
  • the modified wheat flour of the present invention can be produced by subjecting the raw wheat flour to a modified treatment under the treatment conditions such that the modified wheat flour has the above-mentioned predetermined values of viscosity and dispersion.
  • the type of the raw material wheat flour is not particularly limited, and strong wheat flour, medium-strength wheat flour, weak wheat flour, durum flour and the like can be used. Of these, weak wheat flour is preferable.
  • the water content of the raw wheat flour subjected to the reforming treatment is preferably 10 to 14% by mass, more preferably 11 to 13% by mass. If necessary, the raw wheat flour may be preliminarily adjusted to have a water content of preferably 10 to 14% by mass, more preferably 11 to 13% by mass.
  • the degree of pregelatinization of the raw wheat flour is not higher than that of the modified wheat flour of the present invention described above, and is preferably 12% or less, more preferably 10% or less, still more preferably 9% or less.
  • Examples of the means for reforming the raw wheat flour include heat treatment and chemical treatment, but heat treatment is preferable in consideration of the residual components such as reagents in the obtained modified wheat flour.
  • the heat treatment may be a wet heat treatment or a dry heat treatment. However, if a large amount of water is present during the heat treatment, the heat-treated wheat flour may be gelatinized and workability may be reduced. On the other hand, if the water content of the wheat flour is lost during the heat treatment, the wheat flour may turn brown, which is not preferable.
  • the modified wheat flour after heating is equivalent to the raw wheat flour without excessively increasing or losing the water content of the raw wheat flour during heating.
  • Heat treatment under conditions that can maintain the water content of wheat flour is preferable.
  • the raw wheat flour may be heated while being stirred.
  • the raw material flour is placed in a sealable container (for example, a sealed bag, a kiln, a capsule, etc.) and sealed, and the whole container is preferably stirred.
  • the raw wheat flour is heated.
  • the water volatilized from the wheat flour condenses on the flour again, so that the water content of the wheat flour after heating is almost the same as or slightly reduced from that before heating.
  • a method of directly applying hot rays or hot air to the flour, roasting, etc. are not preferable because the water content of the flour evaporates and is removed.
  • the temperature of the heating may be 70 to 170 ° C., preferably 80 to 150 ° C., more preferably 90 to 140 ° C., and further preferably 90 to 130 ° C. as the product temperature of the wheat flour. ..
  • the heating time may be 10 to 80 minutes, preferably 15 to 70 minutes, more preferably 15 to 65 minutes, still more preferably 15 to 60 minutes, still more preferably 20 to 60 minutes, still more preferably 30 minutes. ⁇ 60 minutes.
  • the heat treatment under the above conditions under sealing can be carried out by using, for example, a commercially available sealed heating mixing device (for example, a locking dryer manufactured by Aichi Electric Co., Ltd.).
  • the heating temperature and the raw material flour are set so that the degree of pregelatinization of the wheat flour after heating falls within the range of the above-mentioned degree of pregelatinization of the modified wheat flour of the present invention. It is preferable to adjust the water content of the flour.
  • the obtained heated wheat flour may be crushed or classified so as to have the average particle size of the modified wheat flour of the present invention described above.
  • the wheat flours hardly stick to each other to be granulated, so that the crushing or classification is basically unnecessary.
  • the modified wheat flour of the present invention obtained by the above procedure has excellent properties as a raw material flour for sauces. Since the raw material flour containing the modified wheat flour of the present invention is easily mixed uniformly with water, the workability in the production of the sauce is good. Further, the sauce produced by using the raw material flour containing the modified wheat flour of the present invention has a pleasant texture that is smooth and melts in the mouth. Therefore, by using the modified wheat flour of the present invention as a component of a food material for sauce, a high quality sauce can be produced.
  • the food material for sauce of the present invention is a composition containing the modified wheat flour of the present invention and other components.
  • the food material of the present invention is used as a raw material powder for various sauces.
  • the food material of the present invention is provided as a powdered premix for producing sauces.
  • Other sauces produced using Lu such as accentuatee sauce, custard cream and other confectionery sauces and creams; and flour-based creams or paste-like Western confectionery and confectionery bread fillings and toppings.
  • Sources include, but are not limited to.
  • the content of the modified wheat flour of the present invention in the food material of the present invention can be appropriately adjusted according to the type of sauce produced using the food material, and may be, for example, 10% by mass or more, preferably 10% by mass or more. It is 10 to 60% by mass, more preferably 15 to 50% by mass, and even more preferably 20 to 30% by mass.
  • the food material of the present invention further contains one or more selected from the group consisting of flours and starches other than the modified wheat flour of the present invention.
  • the flour other than the modified flour include unmodified flour, dry heat-treated flour, pregelatinized flour and other flour other than the modified flour, and barley flour, rye flour, rice flour, corn flour and sorghum flour.
  • Examples include bean flour, of which wheat flour is preferred.
  • the starch include starches such as horse bell starch, tapioca starch, corn starch, waxy corn starch, and wheat starch, and processed starches thereof (pregelatinized starch, etherified starch, esterified starch, acetylated starch, crosslinked starch, etc.). Can be mentioned.
  • the food material of the present invention is selected from flours and starches other than the modified wheat flours listed above, and may contain any one of them alone, or may contain any two or more of them. ..
  • the type and content of the flour and starch other than the modified wheat flour can be appropriately adjusted according to the type of sauce produced using the food material, and for example, 90% by mass or less in total, preferably 40. It may be ⁇ 90% by mass, more preferably 50 to 85% by mass, still more preferably 70 to 80% by mass.
  • the food material of the present invention contains wheat flour other than the modified wheat flour of the present invention in an amount of 90% by mass or less, preferably 40 to 90% by mass, more preferably 50 to 85% by mass, and further preferably 70 to 80% by mass. %contains.
  • the food material of the present invention may further contain other components in addition to the above-mentioned modified wheat flour of the present invention, other flours, and starch.
  • the type of the other component can be appropriately selected depending on the type of sauce produced using the food material and the like.
  • the other components include proteins such as gluten and soy protein; whole egg flour and egg white powder; milk components; fats and oils; sugars such as dextrin, starch syrup, sugar alcohols; salts; seasonings; emulsifiers; thickeners. ; Pigments, fragrances, etc., but are not limited thereto.
  • the food material of the present invention may contain any one of the other ingredients listed above alone, or may contain any two or more of them.
  • the content of the other component contained in the food material may be 40% by mass or less, preferably 5 to 30% by mass.
  • the food material of the present invention is heated together with water and mixed.
  • the water content include water, milk, soup stock, egg juice, and a combination of two or more of these.
  • the food material may be mixed with auxiliary materials such as fats and oils, eggs, sugars, etc. before or after mixing with water, and may be further heated when mixed with the auxiliary materials. ..
  • the food material of the present invention is rouxed together with fats and oils to produce roux, and then water (for example, milk, water, soup stock, etc.) is added to the roux and mixed while heating, and the sauce is produced. To manufacture.
  • water for example, milk, water, etc.
  • fats and oils, sugars, eggs, etc. are added to the food material of the present invention. And then mix them while heating to make a cream or paste.
  • the food material of the present invention has good workability and is easily mixed uniformly with water when mixed with other materials or heated and mixed with water.
  • the sauce obtained by using the food material of the present invention can be used for cooking in the same manner as the conventional sauce.
  • the resulting sauce can be used as a filling for stew sauce, topping sauce, dip sauce, dessert sauce, croquette, etc., filling and topping for bakery foods, etc., but the application of the sauce is not limited thereto.
  • the small pot was placed in an ice bath and the dispersion was cooled to 25 ° C. Then, in order to supplement the evaporated water, water (25 ° C.) was added to the dispersion until the mass of the tare tare pan was 500 g, and the mixture was stirred to make it uniform throughout.
  • the viscosity of the obtained dispersion was measured using a B-type viscometer at 25 ° C. and 12 to 30 rpm.
  • Dispersity (%) Volume of turbid part (mL) / 100mL x 100
  • Test Example 1 1. Production of Modified Wheat Flour Heat-treated wheat flour was produced by the following procedure. As the raw material wheat flour, weak wheat flour (manufactured by Nisshin Foods Inc.) (pregelatinization degree 4) having a water content of 13% by mass was used.
  • weak wheat flour manufactured by Nisshin Foods Inc.
  • pregelatinization degree 4 having a water content of 13% by mass was used.
  • Table 1 shows the heating conditions and properties of the produced modified wheat flour. Table 1 also shows the properties of the raw wheat flour for reference.
  • a mixed flour containing the modified wheat flour obtained in the above was prepared.
  • untreated wheat flour 1.
  • the raw wheat flour used in the above was used.
  • Butter was put in a pan and melted by heating, then 50 g of mixed flour was added and stirred well while being careful not to burn on low heat to produce roux.
  • 500 mL of milk was added little by little to spread the roux, and a small amount of salt and pepper was added to taste and produce a white sauce.
  • the workability when adding milk and the texture of the obtained white sauce were evaluated by 10 expert panelists according to the following evaluation criteria, and the average score of the evaluation results of 10 persons was calculated. The results are shown in Table 2.
  • Test Example 2 Modified wheat flour was produced by the same procedure as in Production Example 1 of Test Example 1, but with various changes in heating temperature and time as shown in Table 3, and the viscosity and dispersity were measured by the method of Reference Example 1. Using the obtained modified wheat flour, a mixed flour was prepared with the same composition as that of Example Composition 1 of Test Example 1. Using the obtained mixed powder, a white sauce was produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 3.
  • Test Example 3 Mixed powders having the compositions shown in Table 4 were prepared, and using these, a sauce was produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 4.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention concerne une matière alimentaire pour sauce qui permet de fabriquer une sauce d'une usinabilité et d'une texture satisfaisantes. Cette matière alimentaire pour sauce comprend 1 à 40% en masse d'une farine de blé modifiée. Lorsqu'une suspension aqueuse à 10% en masse de cette farine de blé modifiée est refroidie à 25°C après élévation de la température jusqu'à 85°C, la viscosité de cette suspension aqueuse est inférieure ou égale à １０００ｍＰａ・ｓ, et lorsque cette suspension aqueuse est refroidie à 25°C après élévation de la température jusqu'à 85°C, puis repose pendant 24 heures, son degré de dispersion est inférieur ou égal à 90%.
PCT/JP2019/016605 2019-04-18 2019-04-18 Matière alimentaire pour sauce WO2020213121A1 (fr)

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PCT/JP2019/016605 WO2020213121A1 (fr) 2019-04-18 2019-04-18 Matière alimentaire pour sauce
JP2021514741A JP7320052B2 (ja) 2019-04-18 2019-04-18 ソース用食品素材

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Citations (10)

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Publication number Priority date Publication date Assignee Title
JPS6066950A (ja) * 1983-09-22 1985-04-17 Kikkoman Corp ル−の製造法
JPS60118157A (ja) * 1983-11-30 1985-06-25 Kikkoman Corp ルウの製法
JP2004009022A (ja) * 2002-06-11 2004-01-15 Nisshin Seifun Group Inc 穀物熱処理攪拌装置
JP2007151508A (ja) * 2005-12-08 2007-06-21 Nisshin Flour Milling Inc 春巻皮用穀粉組成物
JP2008011856A (ja) * 2006-06-05 2008-01-24 Nisshin Flour Milling Inc ノンフライ揚げ物様食品の製造方法
JP2008099665A (ja) * 2006-09-20 2008-05-01 Nisshin Foods Kk ソース類またはフラワーペースト類用湿熱処理小麦粉、ソース類またはフラワーペースト類用食品素材、およびソース類またはフラワーペースト類
JP2012039897A (ja) * 2010-08-16 2012-03-01 Nisshin Foods Kk パスタソース用ルウ
JP2014200208A (ja) * 2013-04-05 2014-10-27 日清フーズ株式会社 造粒小麦粉
US20160007636A1 (en) * 2013-03-25 2016-01-14 Corn Products Development, Inc. Thermally inhibited flours for improved retort efficiency
WO2017135353A1 (fr) * 2016-02-02 2017-08-10 日清フーズ株式会社 Farine de blé modifiée pour enrobage d'aliment frit

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