JP5713586B2 - Method for producing cream sauce, and method for producing topping or bakery using the cream sauce - Google Patents

Description

  The present invention relates to cream sauces that can form a topping that is difficult to peel off from food by application to the surface of the food and subsequent heating, and a method for producing the same.

  One of the methods of using semi-solid emulsified foods such as cream-like foods, mayonnaise-like foods, etc., is applied to the food surface of bread, pasta, meat, vegetables, etc., and heated with an oven, steamer, etc. In some cases, the topping component is formed while the seasoning component is blended (Patent Document 1).

  However, when conventional cream sauces are used as such a semi-solid emulsified food, there arises a problem that the formed topping is easily peeled off from the underlying food.

Japanese Patent Laid-Open No. 11-318354

  Therefore, an object of the present invention is to provide a semi-solid cream sauce that can form a topping that is formed by heating after being applied to a food and is difficult to peel off after cooling, and a method for producing the same.

The present inventor has found that the above-mentioned object can be achieved by including two specific thickeners in the aqueous phase of cream sauces, and has completed the present invention.
That is, the present invention contains a first thickener in an insoluble state and a second thickener in a dissolved state in an aqueous phase,
A method for producing cream sauces having a viscosity at 5 ° C. of 140 to 1000 Pa · s,
(a) The first thickener is at least one of carrageenan or tamarind seed gum, and its viscosity when the 1 wt% aqueous dispersion is heated to 55 ° C. and then cooled to 20 ° C. is the same as that of the aqueous dispersion. Less than 80% of the viscosity when heated to 90 ° C. and then cooled to 20 ° C.,
(b) a second thickener Ri gelatin der,
In the production process, the first thickener is produced in a state dispersed in the aqueous phase without being heated to 60 ° C. or higher.
To provide a method of manufacturing a click stream sauces.

Moreover, this invention provides the manufacturing method of topping or bakery which apply | coats the cream sauce manufactured by this manufacturing method, and heats it at 90 degreeC or more .

  According to the cream sauce of the present invention, the viscosity of the cream sauce is 140 to 1000 Pa · s at 5 ° C. For this reason, even if these cream sauces are stored in the refrigerator, immediately after taking them out of the refrigerator, the cream sauces are appropriately squeezed or spread on the surface of the food with a desired application pattern, so that the cream sauces are appropriately placed on the surface of the food. Can be pushed into the irregularities.

  In addition, the first thickener dispersed in the water phase in an insoluble state at 5 ° C. dissolved or formed into a sol by heating and contributed to the thickening, but formed a gel in the aqueous phase at 5 ° C. When the second thickener is made into a sol, the cream sauces as a whole are reduced in viscosity. Accordingly, when the cream sauces of the present invention are applied to the surface of the food and then heated, the cream sauces are appropriately dissolved, deformed by the own weight along the surface irregularities of the food, and enter the surface irregularities of the food. As the heating proceeds, the proportion of the first thickener dispersed in the aqueous phase at 5 ° C. in an insoluble state is increased by dissolving or forming a sol by heating and contributing to thickening, thereby increasing the amount of cream sauces. Sticky.

  Furthermore, after heating as described above and cooling to room temperature or lower, the cream sauces are thickened by the gelation of the first thickener that has been solated by heating, and the second thickener Thickening is also caused by gel reformation. For this reason, cream sauces are harder than before heating on the surface of the food, gelled along the surface irregularities of the food, and strongly adhere to the food by a wedge-like action.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.

  The cream sauces of the present invention are emulsified sauces containing at least a seasoning and a milk raw material. Examples of the seasoning include salt, sugar, sodium glutamate, animal and plant extracts, and spices. Examples of milk materials include milk, cream, butter, cheese, whole milk powder, skimmed milk powder, cream powder, and cheese. Specific product forms of the cream sauces of the present invention include cream sauce, white sauce, hollandaise sauce, carbonara sauce and the like.

  The cream sauces of the present invention have a viscosity of 140 to 1000 Pa · s, more preferably 140 to 600 Pa · s at 5 ° C. As a result, even when the cream sauces are stored in the refrigerator, they can be immediately squeezed or spread smoothly on the surface of the food with a desired application pattern after being taken out of the refrigerator. When the viscosity of the cream sauces is 0.005 to 0.5 Pa · s using a BH type viscometer, No. No. 1 at 1 rotor, rotation speed 20 rpm, 0.5-10 Pa · s No. 4 rotor, 20 rpm, 10 to 500 Pa · s. 6 rotor, 2 rpm, 500-1000 Pa. T-BAR SPINDLE D rotor at s, rotation speed 2 rpm, 1000-5000 Pa · s at T-BAR SPINDLE F rotor, rotation speed 2 rpm. This is the calculated value.

The cream sauces of the present invention contain the following first thickener and second thickener in the aqueous phase.
The viscosity of the first thickener when the approximately 1 wt% aqueous dispersion is heated to 55 ° C. and then cooled to 20 ° C. is the viscosity when the aqueous dispersion is heated to 90 ° C. and then cooled to 20 ° C. It has a viscosity characteristic of less than 80%. More specifically, this viscosity characteristic is obtained by preparing an aqueous dispersion of a thickener in the range of 0.5 to 3 wt% at room temperature, heating it to 55 ° C. with heating and stirring, and reaching 55 ° C. It is calculated from the viscosity measured when it is naturally cooled immediately after warming and cooled to 20 ° C., and the viscosity measured after heating and cooling similarly at 90 ° C.

  Further, the viscosity characteristic of the first thickener is that the thickening action is not exhibited because most or all of the first thickener is not dissolved in water at 20 ° C. before heating, and the viscosity is 55 ° C. Even if heated, the state hardly changes, but when heated to 90 ° C, it dissolves in water or forms a sol, and when it is cooled, it gels, and even at 20 ° C it exhibits a thickening effect. Means that.

  Examples of thickeners that satisfy such viscosity characteristics include carrageenan, tamarind seed gum, locust bean gum, and non-gelatinized starch. Here, examples of non-gelatinized starch include various types of starch that have not been pregelatinized, such as potato starch, corn starch, tapioca starch, rice starch, and processed starch obtained by processing these. In addition, since unrefined grain flour contains many components other than starch, it usually does not satisfy the above-mentioned viscosity characteristics. In addition, some carrageenan, locust bean gum, tamarind seed gum and the like do not exhibit the above-mentioned viscosity characteristics depending on the purification method, processing method, etc., but they do not become the first thickener.

  One or more kinds of the above thickeners can be contained in the aqueous phase. Moreover, when many non-gelatinized starch is contained among these thickeners, smoothness falls and the adhesiveness to foodstuffs may worsen. Therefore, gums such as tamarind seed gum, locust bean, and carrageenan are preferred from the viewpoint that they are smoothly applied to foods and have good adhesion to foods.

  In the cream sauces of the present invention, the first thickener is at least partially dispersed in the aqueous phase at 5 ° C., more preferably all in a non-dissolved state. Even if the thickener has the above-mentioned viscosity characteristics, if the thickener has already been sufficiently dissolved or made into a sol by preheating the thickener in the aqueous phase, the cream sauces are applied to the surface of the food. Even if the topping is formed by heating and then cooling after coating, the topping cannot be prevented from peeling off. This is because the first thickener preliminarily heated and dissolved in the aqueous phase thickens cream sauces, so that cream sauces heated to 50 to 90 ° C. are less likely to have a low viscosity. That is, even when the cream sauces are heated to 50 to 90 ° C., the cream sauces are appropriately melted along the surface irregularities of the food, and are deformed by its own weight and hardly enter into the surface irregularities of the food.

  The preferred blending ratio of the first thickener depends on the type of the first thickener, but is 0.01 to 3%, more preferably 0.05 to 2% of the cream sauce, non-gelatinized starch In this case, it is 0.1 to 8%, more preferably 0.3 to 5%. If the content of the first thickener is too small, the cream sauces will not sufficiently thicken even if cooled after the first thickener is dissolved or soled, so the topping has an effect of adhering to food. If it is difficult to obtain and the content of the first thickener is too high, the cream sauces will not easily permeate from the surface of the food even if it is applied to the food surface and heated, and the topping will peel off. The prevention effect is difficult to obtain, and the texture of cream sauces after heating and cooling may become too hard.

  On the other hand, the second thickener forms a thermoplastic gel at 5 ° C. in the aqueous phase of the cream sauces of the present invention, that is, is made into a sol by heating to lower the viscosity, and the cream sauces are applied. It is deformed by its own weight on the surface of the food, and then the gel is reformed by cooling to increase the viscosity.

  Gelatin is used as the second thickener. Gelatin is a mixture obtained by heating and extracting collagen, which is a main component of connective tissue such as animal skin and bone, and is a mixture containing protein as a main component. The gelatin used in the present invention is not particularly limited in the raw material, and examples thereof include commercially available porcine gelatin, bovine gelatin, or fish gelatin. In addition, gelatin partially dissolves in cold water depending on molecular weight, purification method, etc., but is not completely soluble, and dissolves in warm water soluble gelatin that becomes a sticky liquid when heated to about 40-45 ° C. There are cold water-soluble gelatins that dissolve rapidly in cold water, and any gelatin can be used in the present invention, but hot water-soluble gelatins are more preferable in terms of obtaining a good peeling prevention effect in topping.

  A preferable blending ratio of the second thickener is 0.2 to 4%, more preferably 0.5 to 2% of the cream sauces. The total amount of the first thickener and the second thickener is preferably 0.4 to 10%, more preferably 1 to 4%.

  The water content of the cream sauces of the present invention is preferably 30 to 90% of the cream sauces in order to gel or sol the second thickener as quickly as possible at room temperature, and preferably 40 to 90%. % Is more preferable.

  In the cream sauces of the present invention, the oil phase contains edible fats and oils as a main component. The edible oil and fat is not particularly limited as long as it is various edible oils and fats used in conventional cream sauces. Specifically, for example, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, Sesame oil, rice oil, palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, milk fat, beef tallow, lard, fish oil, etc. or refined oils thereof, MCT (medium chain fatty acid triglyceride), transesterification One or more of fats and oils obtained by chemical or enzymatic treatment such as oil can be blended. Moreover, as these edible fats and oils, you may mix | blend with the raw material containing edible fats and oils, such as fresh cream and milk.

  The amount of edible oil / fat may be the same as that of general cream sauces, but the moisture content of the cream sauces is preferably 30 to 90%, more preferably 40 to 90% as described above. In view of the blending amount of other raw materials, the blending amount of the edible fat is preferably 10 to 70%, more preferably 10 to 60%.

  The cream sauces of the present invention are, for example, egg yolk, egg white, whole egg, lecithin, lysolecithin, milk protein, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinylated starch, etc. Can be contained.

  In addition, the cream sauces of the present invention can appropriately contain and contain various raw materials usually used in cream sauces. For example, sugars such as dextrin, dextrin alcohol, oligosaccharides, oligosaccharide alcohols, various seasonings such as sodium glutamate, salt, sugar, ascorbic acid or salts thereof, antioxidants such as vitamin E, various extracts, spices such as pepper Examples thereof include various proteins, their decomposition products, chopped vegetables such as onions and parsley.

  The manufacturing method of the cream sauce of the present invention is a manufacturing method for manufacturing the first thickener without heating to 60 ° C. or higher in a state where the first thickener is dispersed in an aqueous phase. The conventional method can be followed except that the aqueous phase is not heated to 60 ° C. or higher in a state where the adhesive is dispersed in the aqueous phase. For example, as the water phase raw material, the first thickener, the second thickener, the emulsifier and the seasoning are uniformly mixed at less than 60 ° C., and the oil phase raw material is added while stirring with a mixer or the like. For example, after rough emulsification and then final emulsification with a colloid mill or the like, a bottle container or a glass container is filled and sealed. On the other hand, when the first thickener is dispersed in the aqueous phase and heated to 60 ° C. or higher in advance, most of the first thickener starts to sol at 50 to 90 ° C. It becomes difficult to contain the first thickener in an undissolved state in a large amount, and it becomes difficult to obtain a good peeling prevention effect for toppings formed from cream sauces.

[Example 1]
A cream sauce was prepared at the following ratio. That is, fresh cream, rapeseed oil, butter, spice, salt, tamarind seed gum (first thickener), gelatin (second thickener), and fresh water were placed in a mixer and mixed with stirring. Next, the cream sauce of the present invention was manufactured by filling the obtained mixture into a three-layer laminate container having a capacity of 300 mL.

  The obtained cream sauce had a viscosity at 5 ° C. of 200 Pa · s.

  In addition, when the 1% aqueous dispersion of tamarind seed gum used as the first thickener was heated to 55 ° C and cooled to 20 ° C, the viscosity of the aqueous dispersion was heated to 90 ° C and 20 ° C. It was 10% with respect to the viscosity when it cooled to.

<Combination ratio of cream sauce>
Fresh cream 50%
Rapeseed oil 8%
5% butter
Spice 1%
Salt 0.5%
Tamarind seed gum (first thickener) 2%
Gelatin (second thickener) 2%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 2]
In Example 1, cream sauce was prepared in the same manner as in Example 1 except that the total amount of the tamarind seed gum (first thickener) as the raw material was changed to the same amount of carrageenan (first thickener). Made.

  The resulting cream sauce had a viscosity at 230C of 230 Pa · s.

  Moreover, the viscosity when a 1% aqueous dispersion of carrageenan used as the first thickener was heated to 55 ° C. and cooled to 20 ° C. was heated to 90 ° C. and cooled to 20 ° C. It was 53% with respect to the viscosity at the time of doing.

[Example 3]
In Example 1, the same method as in Example 1 except that the total amount of the tamarind seed gum (first thickener) as the raw material was changed to the same amount of non-locust bean gum (first thickener). Made a cream sauce.

  The resulting cream sauce had a viscosity at 220C of 220 Pa · s.

  In addition, when a 1% aqueous dispersion of locust bean gum used as the first thickener is heated to 55 ° C. and cooled to 20 ° C., the viscosity of the same is obtained by heating the aqueous dispersion to 90 ° C. It was 70% with respect to the viscosity when it cooled to.

[Example 4]
In Example 1, the same method as in Example 1 except that the total amount of the tamarind seed gum (first thickener) as a raw material was changed to the same amount of non-gelatinized starch (first thickener). Made a cream sauce.

  The obtained cream sauce had a viscosity at 5 ° C. of 200 Pa · s.

  In addition, when the 1% aqueous dispersion of non-gelatinized starch used as the first thickener was heated to 55 ° C. and cooled to 20 ° C., the viscosity of the aqueous dispersion was heated to 90 ° C. It was 27% with respect to the viscosity when cooled to ° C.

[Comparative Example 1]
In the preparation of the cream sauce of Example 1, tamarind seed gum (heat-dissolvable) and fresh water were mixed and heated to 90 ° C. to dissolve the tamarind seed gum and then other water phase ingredients were mixed. Prepared a cream sauce in the same manner as in Example 1.

[Test Example 1]
The following tests were conducted to examine the effect of the type of the first thickener contained in the cream sauce in an undissolved state and the presence or absence of heat treatment in the cream sauce manufacturing process on the difficulty of peeling off the topping. . That is, the cream sauce of Examples 1 to 4 and Comparative Example 1 is applied to the sliced bread by squeezing the whole sliced bread slice from the discharge hole of the flexible tube container, and baked in an oven. (200 ° C., 10 minutes), and the difficulty of peeling off the topping was evaluated in the following three stages.

<Evaluation criteria for the difficulty of peeling cream sauces>
○: When toppings formed from cream sauces are pushed with a spoon, the topping is not peeled off and the shape of the toppings collapses. △: When toppings formed from cream sauces are pushed with a spoon, some of the toppings are peeled off slightly. No problem. ×: When the topping formed from cream sauces is pressed with a spoon, it peels off.

From Table 1, heat-dissolvable tamarind seed gum, carrageenan, locust bean gum, and non-gelatinized starch were used as the first thickener, and these thickeners were heated at a temperature exceeding 60 ° C. in a water-dispersed state. It can be understood that the cream sauces (Examples 1 to 4) produced without doing so are difficult to peel off the topping formed by these. In particular, when heat-dissolvable tamarind seed gum and carrageenan were used (Examples 1 and 2), it was preferable that the topping formed after heating was difficult to peel off. On the other hand, even when a heat-soluble thickening stabilizer is used, cream sauces (Comparative Example 1) in which the thickening stabilizer is dissolved by heating at a temperature exceeding 60 ° C. in a water-dispersed state. ) Was not preferred because cream sauces formed by heating were easily peeled off.

[Test Example 2]
The following test was conducted to examine the effect of the type of thickener dissolved in the cream sauce on the difficulty of peeling off the topping formed from the cream sauce. That is, cream sauces were produced in the same manner as in Example 1 except that in Example 1, the total amount of gelatin as a raw material was changed to pregelatinized starch or xanthan gum, respectively. Next, the obtained cream sauces were heated in the same manner as in Test Example 1, and the difficulty of peeling off the cream sauces after heating was evaluated according to the same evaluation criteria as in Test Example 1. The results are shown in Table 2.

From Table 2, it can be understood that cream sauces (No. 2-1) produced by using gelatin and dissolving these thickeners in an aqueous phase are preferable because the topping after heating is difficult to peel off. On the other hand, cream sauces (No. 2-2) and xanthan gum (No. 2-3) used by dissolving pregelatinized starch are cream sauces after heating. The topping formed from was easy to peel off and was not preferable.

[Test Example 3]
In order to examine the effect of the blending amount of the first thickener on the ease of peeling of the topping formed from the cream sauces and the texture of the cream sauces, the following tests were conducted. That is, cream sauces were produced in the same manner as in Example 1 except that the amount of tamarind seed gum (first thickener) was changed to the ratio shown in Table 3 in Example 1. Next, the obtained cream sauces were heated by the same method as in Test Example 1, and the difficulty of peeling off the topping formed from the heated cream sauces was evaluated according to the same evaluation criteria as in Test Example 1. Furthermore, the cream sauces after heating were eaten and the food texture was evaluated according to the following evaluation criteria. The results are shown in Table 3.

<Evaluation criteria for the texture of cream sauces>
A: There is no roughness and the taste is good.
B: Slight roughness, but no problem.
C: There is roughness.

From Table 3, cream sauces (No. 3-1 to No. 3-4) in which the blending amount of the first thickener is 0.01 to 3% with respect to the product are cream sauces after heating. It can be understood that the topping formed from is difficult to peel off, and the texture of the cream sauce is not problematic. In particular, when the blending amount is 0.05 to 2% (No. 3-2 to No. 3-3), the topping formed from the cream sauces after heating is very difficult to peel off, and the cream The mouthfeel of the sauces was good and I liked it very much.

Claims (2)

Containing an insoluble first thickener and a dissolved second thickener in the aqueous phase;
A method for producing cream sauces having a viscosity at 5 ° C. of 140 to 1000 Pa · s,
(a) The first thickener is at least one of carrageenan or tamarind seed gum, and its viscosity when the 1 wt% aqueous dispersion is heated to 55 ° C. and then cooled to 20 ° C. is the same as that of the aqueous dispersion. Less than 80% of the viscosity when heated to 90 ° C. and then cooled to 20 ° C.,
(b) the second thickener is gelatin;
In the production process, a method for producing a cream sauce, wherein the first thickener is produced in a state dispersed in an aqueous phase without being heated to 60 ° C. or higher. The manufacturing method of topping or bakery which apply | coats the cream sauce manufactured with the manufacturing method of Claim 1, and heats to 90 degreeC or more.