JPH0332350B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a material for instant white sauce used in cooking sauces, potages, roux, and the like.

Conventional materials for instant white sauce include dried mixtures of raw starch and fats and oils or mixtures of gelatinized wheat flour and fats and oils. Among these, those using raw starch gelatinize when poured with hot water during use, and those using pregelatinized wheat flour have poor viscosity and therefore do not have a satisfactory texture. Moreover α
Products using converted wheat flour have the disadvantage that the oils and fats contained in the flour become rancid in less than a month, making them unsuitable for storage.

The inventors of the present invention have conducted various researches in order to obtain a product that eliminates the above-mentioned drawbacks of conventional materials for instant white sauce, and as a result, they have completed the present invention by specifically using a casein component among thickeners. .

That is, the present invention is a material for an instant white sauce consisting of a dry product containing protein-denatured pregelatinized wheat flour and a casein component, and the wheat flour is heated to denature the protein, and then the casein component and water are added and reheated to make the flour. This is a method for producing the above-mentioned material, which comprises gelatinizing the material and then drying it. In the production method of the present invention, it is important to carry out protein denaturation and gelatinization of wheat flour separately before and after adding the casein component.
Without this, the objectives of the invention cannot be achieved.

In order to denature the proteins of wheat flour, heating may be carried out at a temperature of 100 to 250°C when the flour has a moisture content of 5 to 30% (by weight, the same applies hereinafter). moisture content
If it exceeds 30%, the starch grains in the flour will be destroyed, and if it is less than 5%, it will be difficult to denature proteins, which is not preferable. The heating means is a conventional method. For example, a blow dryer, a tunnel oven, a rotary kiln, a retort device, and a steamer may be used.

Next, a casein component and water are added to this wheat flour and reheated, and the amount of casein component added is 10 to 40% of the wheat flour in terms of casein. If the amount of casein is less than 10%, the restoration after adding water during use is poor, while if it exceeds 40%, the viscosity increases and gives a paste-like texture, which is not preferable. Water is added until the moisture content of the flour is 30-90%. When the moisture content is less than 30%, wheat flour is
If it exceeds 90%, it will take time and effort to dry, which is not preferable. Reheating is done by a conventional method. That is, it may be heated to 55°C or higher using, for example, an extruder, a steamer, or an onlator.

The flour-casein composition thus obtained is dried using a suitable dryer to obtain a product, but this drying may be performed simultaneously with the reheating using a drum dryer.

Note that if the dried material for instant white sauce is further pulverized, the restorability and texture upon adding water can be further improved. In this case, the grinding should be carried out to the extent that 85% or more of the material is sieved through a 250 mesh sieve.

Specific examples of casein components used in the present invention include sodium caseinate, skim milk powder, and casein components.

In addition, as other additives, for example, common salt, starch, fats and oils, and emulsifiers can be used.

The instant white sauce material produced by the above method can be used by adding water to make a white sauce, or by mixing it with oil, fat, seasonings, and spices and cooking it into potage, roux, etc.

The instant white sauce material according to the present invention is easily dissolved in water and can be made into a sauce with a smooth cream-like texture in a short time. Moreover, this product does not deteriorate even if stored for a long period of more than 6 months.

In order to illustrate the present invention more specifically, the present invention will be described below with reference to Examples, Comparative Examples, and Application Examples.

Example 1 Weak wheat flour (moisture 14.0%) was spread on a metal tray to a thickness of about 3 cm, placed in an oven preheated to 200°C, and roasted for 20 minutes. After mixing 2 kg of sodium caseinate and 0.05 kg of fatty acid monoglycerin ester with 5 kg of the prepared roasted flour, 3.1 kg of water was further mixed (moisture 30.5%). The resulting mixture was heated to
The flour was gelatinized by extrusion at ℃). Next, this material was dried and then ground with a coloplex (manufactured by Makino Sangyo Co., Ltd.) to obtain a material for instant white sauce having a particle size that passed through a 250 mesh sieve.

Example 2 Strong wheat flour was spread on a metal tray to a thickness of about 3 mm, and the steam pressure was 1.2 in a retort device.
Kg/cm ² for 20 minutes (23% moisture after treatment). 4Kg of prepared heat-treated flour and 1.2Kg of skim milk powder
(0.4Kg as casein) was dispersed in 45% water (89.6% water). The obtained mixture 5 was placed in a hot water bath (100℃)
Heat for 30 minutes (until the starch gelatinizes), and after the starch has gelatinized sufficiently, spray dry (hot air inlet temperature 150
°C) to obtain material for instant white sauce.

Example 3 2 kg of sodium caseinate and 0.5 kg of sodium chloride were mixed with 5 kg of roasted flour obtained in the same manner as in Example 1, and then dispersed in 25 kg of water (water content
76.9%). This dispersion was gelatinized using a drum dryer (surface temperature: 130°C) and dried at the same time. The dried material was pulverized using a coloplex to a particle size that could pass through a 250 mesh sieve to obtain a material for instant white sauce.

Example 4 4 kg of roasted flour obtained in the same manner as in Example 1 was mixed with 4 kg of skim milk powder (1.4 kg as casein), 1 kg of corn starch, and 5 kg of hydrogenated coconut oil,
Dispersed with 50% water (moisture 78.1%). The obtained product was gelatinized by passing it through an onlator (vapor pressure 2.7Kg/cm ² ), and then 0.1Kg of sucrose fatty acid ester was added thereto and passed through a high-pressure homomixer (100Kg/cm ² ). The emulsion was spray-dried (hot air inlet temperature: 150°C) to obtain a material for instant white sauce.

Example 5 A material for instant white sauce was obtained in the same manner as in Example 1 except that casein was used instead of sodium caseinate.

Test Example 1 The instant white sauce material obtained in Example 1 was compared with the instant white sauce material obtained in the same manner as in Example 1 except that sodium caseinate was not used.

When 100 c.c. of water was added to 7 g of the material according to the present invention, it was easily dissolved and a thickness suitable for sauce was produced. On the other hand, control materials were made into aqueous solutions with concentrations of 5% and 7%, but they were difficult to dissolve, resulting in lumps and no thickening. Furthermore, an attempt was made to make the solids concentration 7% by adding sodium caseinate in an amount equivalent to 40% of wheat flour to the 5% aqueous solution, but the resulting solution was insufficiently thick.

The above results demonstrate that white sauce materials made from protein-denatured pregelatinized flour that does not contain casein components do not produce a thick white sauce, and that dry white sauce materials made from protein-denatured pregelatinized wheat flour that lacks casein components do not produce a thick white sauce. This shows that a thick white sauce is not formed even if the casein component is added after the ingredients are added to water, and based on these results, protein denaturation and gelatinization of the flour should be carried out separately before and after the addition of the casein component. However, it is further understood that both the protein-denatured pregelatinized wheat flour and the casein component need to be included in the white sauce material before it is added to the water, as in the present invention.

Test Example 2 Instant white sauce material obtained in Example 2
Instant potage mixes were obtained by mixing 60 parts by weight with the following composition.

As a control, 1.2 kg of skim milk powder was used in Example 2.
Materials for instant white sauce were prepared in the same manner, except that 0.4 kg of gum arabic and 0.4 kg of guar gum were used in place of each of the ingredients.

When 40 g of each of these mixes was dissolved in 200 ml of boiling water, a potage soup with a creamy, smooth texture and good flavor was obtained using the instant white sauce material according to the present invention. A similar effect was obtained when this mix was stored at room temperature for 6 months. On the other hand, Mikusu using the control material containing gum arabic had a slightly pasty-like texture, and Mitsukusu using the control material containing guar gum had a strong paste-like texture. All of these foods turned rancid in less than a month, emitting a foul odor and being inedible.

Powdered oil 22.5 (parts) Salt 5 Sugar 5 Monosodium glutamate 2.5 Beef extract 2.5 Spices 2.5 Application example 1 Material for instant white sauce obtained in Example 3
An instant white sauce mixture was obtained by mixing 60 parts by weight with a composition having the following formulation. This mix 120g
When 600 ml of water was added to the mixture, it immediately dissolved and a white sauce with good flavor and texture was obtained.

Skimmed milk powder 5 (parts by weight) Vegetable hydrogenated oil 15 Salt 5 Sugar 6 Cheese powder 3 Monosodium glutamate 3 Spices 3 Application example 2 Material for instant white sauce obtained in Example 4
An instant mix was obtained by mixing 43 parts by weight with a composition having the following formulation.

Beef tallow 30 (parts by weight) Curry powder 6 Sugar 9 Salt 5 Monosodium glutamate 2 Beef extract 1 Yeast extract 1 Spices 3 Application example 3 Add 100 g of water to 7 g of the instant white sauce material obtained in Example 5 to create a flavor and A white sauce with a good texture was obtained.

Claims (1)

[Claims] 1. A method for producing a material for instant white sauce, which is characterized by heating wheat flour to denature the proteins, then adding a casein component and water, heating again, gelatinizing the flour, and then drying it.