JP4171184B2 - White sauce production method - Google Patents
White sauce production method Download PDFInfo
- Publication number
- JP4171184B2 JP4171184B2 JP2001080045A JP2001080045A JP4171184B2 JP 4171184 B2 JP4171184 B2 JP 4171184B2 JP 2001080045 A JP2001080045 A JP 2001080045A JP 2001080045 A JP2001080045 A JP 2001080045A JP 4171184 B2 JP4171184 B2 JP 4171184B2
- Authority
- JP
- Japan
- Prior art keywords
- white sauce
- mass
- white
- production method
- present
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Description
【0001】
【発明の属する技術分野】
本発明は、ホワイトソースの製造法に関する。
【0002】
【従来の技術】
従来、ホワイトソース類の製造法としては、重量百分率で凍結コーン10〜30%、脂肪含有量が15〜27%である乳成分4〜10%、澱粉類1.0〜2.5%、油脂0.8〜2.0%を含有し、50cp〜560cpの粘度を有する、ホットペンダー用コーンポタージュスープ(特公昭59−28378号公報参照)、本質的に澱粉質、油脂、調味料からなる液状スープに、微結晶セルロースと天然多糖類からなる複合体を少なくとも1.0wt%添加する、液状スープ組成物(特公昭61−52662号公報参照)、キサンタンガム、蔗糖脂肪酸エステルおよびポリリン酸塩を添加する、スープの製造方法(特公平4−2222号公報参照)等が知られている。
しかしながら、これらの方法はいずれも一長一短があり未だ満足し得るものではなかった。
【0003】
【発明が解決しようとする課題】
そこで本発明者等は、ホワイトソースを殺菌処理後、長期間保存しても乳化破壊・離水現象がなく、かつ仕上がりの色が白く、食感に優れたものを得るため、種々研究を重ねた結果本発明を完成するに至った。
【0004】
【課題を解決するための手段】
すなわち、本発明は、ホワイトソースを製造するに際し、油脂含量を0.5〜10質量%に調整し、かつ乳化剤としてジアセチル酒石酸モノステアリン酸モノグリセリドおよび/またはコハク酸モノステアリン酸モノグリセリドのみを0.05〜1質量%含有することを特徴とするホワイトソース類の製造法である。
【0005】
【発明の実施の形態】
ホワイトソースは、ルウに無色のスープストックや乳蛋白質、調味料、香辛料に水を加えて煮込むことにより調製することができる。
ルウは、小麦粉あるいはこれに澱粉を加えたものにバター等の油脂を加えて炒めることにより調製することができる。
【0006】
本発明に使用する乳蛋白質としては生乳、全脂乳、脱脂乳、バターミルク等が挙げられる。
これらの乳蛋白質の添加量はホワイトソース中0.5〜10質量%、好ましくは1〜5質量%の範囲である。乳蛋白質の含有量が0.5質量%未満であると離水防止効果がなく、乳風味も悪い。また10質量%を超えると乳蛋白質の凝集が起り、食感、外観が悪くなる。
【0007】
また油脂としてはバター、大豆白絞油、とうもろこし油、なたね油、棉実油、やし油、パーム核油、豚脂、牛脂等が挙げられる。
これらの油脂の添加量はホワイトソース中5〜20質量%、好ましくは5〜10質量%であることが必要である。この油脂含有量が5質量%未満であるとホワイトソースに滑らかさがなく、離水が生起する。またこの含有量が20質量%を超えると乳化破壊が起り、油脂の分離が生起するので好ましくない。
【0008】
本発明方法に使用する乳化剤としては、有機酸モノグリセリドのなかでもジアセチル酒石酸モノステアリン酸モノグリセリドおよびコハク酸モノステアリン酸モノグリセリドのみが有効であり、他の有機酸モノグリセリドでは本発明の目的を達成することはできない。
ホワイトソース中のジアセチル酒石酸モノステアリン酸モノグリセリドおよび/またはコハク酸モノステアリン酸モノグリセリドの添加量はホワイトソース中0.05〜1質量%、好ましくは0.1〜0.5質量%の範囲である。この量が0.05質量%未満であると乳化破壊・離水現象の防止効果が得られず、また1質量%を超えると乳風味がなくなり食味が低下するので好ましくない。
【0009】
ホワイトソースの原料である小麦粉は予めバター等の油脂と共に焙焼してルウを調製して使用することができるが、他の方法として小麦粉のみを焙焼し、他の原材料と混合して炊き込む方法も採用できる。
【0010】
本発明で使用する乳蛋白質、油脂、ジアセチル酒石酸モノステアリン酸モノグリセリドおよびコハク酸モノステアリン酸モノグリセリドは通常炊き込み前に配合することが好ましいが、炊き込み後であってもよい。
【0011】
本発明のホワイトソースの殺菌方法としては煮沸殺菌、常圧蒸気殺菌、高圧蒸気殺菌等の加熱殺菌が挙げられる。
【0012】
【実施例】
次に本発明をさらに具体的に説明するために実施例を掲げるが、本発明は以下の実施例に限定されるものではない。
【0013】
実施例1〜2,比較例1〜6
下記表1に示す原料を混合し、撹拌しながら90℃に加熱した。得られたホワイトソースの各々295gを7号缶に充填密封し、122℃30分間殺菌し、室温まで冷却し殺菌処理済みホワイトソースを得た。このホワイトソースを常温で日間保存した後、表2に示す評価基準に従って評価した。その試験結果を示せば表1のとおりである。
【0014】
【表1】
【0015】
【表2】
【0016】
【発明の効果】
本発明のホワイトソースは、長期間保存しても離水現象がなく、かつ乳化破壊がなく色が白く、きめが細かく滑らかで口溶けが非常に良好である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing white sauce.
[0002]
[Prior art]
Conventionally, white sauces are produced by the following methods: 10% to 30% frozen corn by weight percentage, 4% to 10% dairy ingredients having a fat content of 15% to 27%, 1.0% to 2.5% starches, fats and oils A corn potage soup for hot penders (see Japanese Patent Publication No. 59-28378), containing 0.8 to 2.0% and having a viscosity of 50 cp to 560 cp, consisting essentially of starch, fat and seasoning To the soup, a liquid soup composition (see Japanese Patent Publication No. Sho 61-52662), xanthan gum, sucrose fatty acid ester, and polyphosphate are added to at least 1.0 wt% of a composite composed of microcrystalline cellulose and natural polysaccharide. A soup manufacturing method (see Japanese Patent Publication No. 4-22222) is known.
However, all of these methods have merits and demerits and are not yet satisfactory.
[0003]
[Problems to be solved by the invention]
Therefore, the present inventors have made various studies in order to obtain a white sauce that does not have an emulsion breakage or water separation phenomenon even after storage for a long time after sterilization treatment, and has a white finish and excellent texture. As a result, the present invention has been completed.
[0004]
[Means for Solving the Problems]
That is, the present invention, upon producing a white sauce, to adjust the fat content to 0.5 to 10 mass%, and emulsifiers as monoglycerides diacetyl tartaric acid monostearate and / or only succinic acid monostearate monoglyceride 0.05 It is a manufacturing method of white sauce characterized by containing -1 mass%.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
White sauce can be prepared by adding water to colorless soup stock, milk protein, seasonings, and spices in roux and simmering.
The roux can be prepared by adding oil such as butter to a wheat flour or starch added thereto and fried.
[0006]
Examples of the milk protein used in the present invention include raw milk, whole milk, skim milk, butter milk and the like.
The addition amount of these milk proteins is in the range of 0.5 to 10% by mass, preferably 1 to 5% by mass in the white sauce. When the milk protein content is less than 0.5% by mass, there is no effect of preventing water separation and the milk flavor is poor. On the other hand, if it exceeds 10% by mass, milk protein aggregation occurs, and the texture and appearance deteriorate.
[0007]
Examples of fats and oils include butter, soybean white squeezed oil, corn oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, lard, and beef tallow.
The addition amount of these fats and oils needs to be 5-20 mass% in white sauce, Preferably it is 5-10 mass%. If the oil content is less than 5% by mass, the white sauce is not smooth and water separation occurs. On the other hand, when the content exceeds 20% by mass, the emulsion breakage occurs and separation of oils and fats occurs, which is not preferable.
[0008]
Among the organic acid monoglycerides, only diacetyltartaric acid monostearic acid monoglyceride and succinic acid monostearic acid monoglyceride are effective as the emulsifier used in the method of the present invention. Can not.
The addition amount of diacetyltartaric acid monostearic acid monoglyceride and / or succinic acid monostearic acid monoglyceride in white sauce is 0.05 to 1% by mass, preferably 0.1 to 0.5% by mass in white sauce. If this amount is less than 0.05% by mass, the effect of preventing emulsion breakage and water separation cannot be obtained, and if it exceeds 1% by mass, the milk flavor is lost and the taste is lowered, which is not preferable.
[0009]
Flour, which is the raw material of white sauce, can be roasted with oil such as butter in advance to prepare roux, but as an alternative method, only flour is roasted and mixed with other ingredients and cooked. Can also be adopted.
[0010]
The milk protein, fats and oils, diacetyltartaric acid monostearic acid monoglyceride and succinic acid monostearic acid monoglyceride used in the present invention are usually preferably blended before cooking, but may be after cooking.
[0011]
Examples of the method for sterilizing white sauce of the present invention include heat sterilization such as boiling sterilization, atmospheric steam sterilization, and high pressure steam sterilization.
[0012]
【Example】
Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
[0013]
Examples 1-2, Comparative Examples 1-6
The raw materials shown in Table 1 below were mixed and heated to 90 ° C. with stirring. 295 g of each obtained white sauce was filled and sealed in a No. 7 can, sterilized at 122 ° C. for 30 minutes, cooled to room temperature, and a sterilized white sauce was obtained. The white sauce was stored at room temperature for a day, and then evaluated according to the evaluation criteria shown in Table 2. The test results are shown in Table 1.
[0014]
[Table 1]
[0015]
[Table 2]
[0016]
【The invention's effect】
The white sauce of the present invention has no water separation phenomenon even when stored for a long period of time, has no emulsion breakage, has a white color, is fine and smooth, and has a very good melt in the mouth.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001080045A JP4171184B2 (en) | 2001-03-21 | 2001-03-21 | White sauce production method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001080045A JP4171184B2 (en) | 2001-03-21 | 2001-03-21 | White sauce production method |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2002272428A JP2002272428A (en) | 2002-09-24 |
JP4171184B2 true JP4171184B2 (en) | 2008-10-22 |
Family
ID=18936398
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2001080045A Expired - Fee Related JP4171184B2 (en) | 2001-03-21 | 2001-03-21 | White sauce production method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4171184B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006081460A (en) * | 2004-09-16 | 2006-03-30 | Nisshin Foods Kk | Emulsified sauce |
JPWO2008111676A1 (en) * | 2007-03-14 | 2010-06-24 | 不二製油株式会社 | Roux and food made with roux |
-
2001
- 2001-03-21 JP JP2001080045A patent/JP4171184B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JP2002272428A (en) | 2002-09-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2011120571A (en) | Oil-in-water emulsion seasoning and production method thereof | |
JP6371140B2 (en) | Liquid seasoning for cooking | |
EP0817574B1 (en) | Sauce base composition | |
UA122394C2 (en) | Cooking-aid for coating and frying a food product and method for making said cooking-aid | |
JP4284885B2 (en) | Filling material and manufacturing method thereof | |
JP4171184B2 (en) | White sauce production method | |
RU2718994C2 (en) | Cooking-aid for coating and frying food product and method of preparing said cooking-aid | |
JP5700507B2 (en) | Container-filled tarako containing sauce | |
JP4207366B2 (en) | Pasty food and food using the same | |
CN110325053A (en) | For coating and the cooking aid of deep fried foodstuff product and the method for being used to prepare the cooking aid | |
JP2021129559A (en) | Cheese-containing composition, and production method of the same | |
JP6198985B1 (en) | Container stuffing sauce set | |
JP5131862B2 (en) | Frozen carbonara sauce using okara paste | |
JP3109068B2 (en) | Oil composition | |
JP6417266B2 (en) | Stewed pasta sauce and method for producing stewed pasta using the same | |
JP2005168319A (en) | Emulsified composition for fish, meat or minced meat food thereof, fish, meat or minced meat food thereof using the emulsified composition, and method for producing the food | |
JP6197402B2 (en) | Seasoning composition and method for suppressing clarification of turbid liquid food | |
JP7445390B2 (en) | Concentrated seasoning composition | |
JP7321737B2 (en) | Concentrated seasoning composition | |
JP7134604B2 (en) | liquid seasoning | |
JP7446717B2 (en) | Concentrated seasoning composition | |
WO2017204324A1 (en) | Mix for fried food batter | |
JP3804541B2 (en) | Roux and its manufacturing method, and food using the roux | |
JP2008005757A (en) | Processed raw material for egg dish, and method for producing egg dish | |
JP2007259780A (en) | Method for producing pasty curry |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070824 |
|
RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20070824 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20071126 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20071204 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080124 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20080125 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080805 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20080808 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110815 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120815 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130815 Year of fee payment: 5 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |