JPH07313115A - Production of new sauce - Google Patents

Abstract

PURPOSE:To obtain sauce excellent in texture and taste, free from problem causing settlement of its food ingredients due to lowered liquid viscosity of sauce by blending a thickener with plural kinds of starches different in gelatinization temperature and subjecting the blend to continuously temperature-raising heat-treatment. CONSTITUTION:Two or more kinds of starches different in gelatinization temperatures, e.g. 80-95 deg.C and >=120 deg.C are blended, preferably in ratios of 1.5-2wt.% and 1.0-1.5wt.%, respectively with a thickener such as wheat or xanthan gum as a base and the blend is subjected to continuously temperature- raising heat treatment to provide the objective sauce.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a new source. Specifically, it relates to a source suitable for high temperature heat treatment. More specifically, the present invention relates to a new sauce which prevents sedimentation of ingredients.

[0002]

2. Description of the Related Art In a manufacturing process involving heating and heating a liquid food containing a mixture of solid ingredients, when the viscosity of the liquid in the sauce decreases due to the reason of the equipment, the ingredients settle down and a series of process treatments becomes difficult. There is a problem of becoming. Especially, when the process is a continuous process rather than a batch process, the problem is serious. This is because, in the continuous heating / heating process, when the treatment temperature range covers a wide range of 80 ° C to 120 ° C or more, the required liquid viscosity in the sauce is set to one starch or the same.
This is because it cannot be obtained by mixing thickeners to be used. That is, when only the starch which is easily gelatinized at a heating temperature of around 80 ° C., the viscosity tends to be lowered by the subsequent heat treatment at 120 ° C. or higher, while when the starch having a high temperature resistance is only 8
This is because there is a problem that it has a property of being difficult to gelatinize at a temperature near 0 ° C.

[0003]

SUMMARY OF THE INVENTION In the continuous process, when the processing temperature is in a wide range from 80 ° C to 120 ° C or more,
It is an object of the present invention to provide a technique capable of gelatinizing at around 80 ° C to obtain a required viscosity and maintaining the viscosity even in the subsequent treatment in a high temperature region.

[0004]

Means for Solving the Problems As a result of intensive studies by the present inventors in order to solve the above-mentioned problems, as a result of blending a starch having two or more kinds of gelatinization temperatures with a thickener, a wide range of temperatures can be obtained in a continuous process. The present inventors have completed the present invention by finding that the required viscosity can be maintained in the band and the sedimentation of the ingredients can be prevented. That is, in the method for producing a sauce, a novel sauce characterized by subjecting a thickening agent used as a base to two or more kinds of starches having different gelatinization temperatures and subjecting it to a continuous heating treatment. Is a manufacturing method of.

The sauce of the present invention refers to a viscous liquid such as a stew, a curry or a gratin sauce in which ingredients such as carrot, onion and meat are mixed. In the present invention, wheat flour, xanthan gum and the like can be used as the base thickening agent. Further, the blending amount thereof is 1 to 7% by weight based on the total weight (hereinafter, "%" means "% by weight"), and preferably about 3% to 5%. As the two or more kinds of starches having different gelatinization temperatures, for example, a starch gelatinized at 80 ° C to 95 ° C and a starch gelatinized at 120 ° C or more may be used. As the starch gelatinized at 80 ° C. to 95 ° C., natural starch such as potato starch, cone starch, or modified starch may be used. As the starch which is gelatinized at 120 ° C. or higher, modified starch such as potato starch and cone starch may be used. Further, the compounding amount is 80 ° C to 9 per total weight.
1-5% starch, which is gelatinized at 5 ° C, preferably 1.5-2
%, 0.5-3.0% of starch that gelatinizes above 120 ° C,
It is preferable to add 1.0-1.5%. Of course, starch having another gelatinization temperature may be added.

Next, regarding the method for producing a sauce, two or more kinds of starches having different gelatinization temperatures and a thickening agent such as wheat flour, specifically starches gelatinized at 80 ° C to 95 ° C and 120 ° C or more Mix the starch to be gelatinized and add it to about 8 to 14 times the amount of water or liquid such as milk. The water to be added is not particularly limited, but degassed water or magnetically converted water is preferably used. This is because the blending ratio of starch can be slightly reduced. Then, the temperature of the solution is raised from about 80 ° C to about 97 ° C. Then, it is heated for about 20 to about 60 minutes at the ultimate temperature. During this time, the starch is gelatinized. Next, mix ingredients such as vegetables and meat into the gelatinized liquid,
Stir with a kneader or the like at about 97 ° C. for 5 to 15 minutes.

Next, the above mixture is transferred to a retort sterilizer, a scraping heat exchanger, an electric heating sterilizer, or a microwave heater, which is necessary for sterilizing food at 120-140 ° C. Perform heat sterilization for hours. Finally, it is filled according to the usual method and conditions. In addition, various seasonings such as salt, sugar, spices, soy sauce, alcohol, mirin, sodium glutamate, nucleic acid seasonings and the like can be appropriately mixed. There is no particular limitation on the blending fee and the blending timing.

[0008]

[Operation] By using together starches with different gelatinization temperatures,
In low-temperature heating, the starch that gelatinizes in the temperature range first begins to gelatinize, and the viscosity necessary to prevent the settling of ingredients is generated. Further, when the viscosity of the starch decreases in a high temperature range of 120 ° C. or higher, gelatinization of the starch begins to gelatinize in the high temperature range, and the viscosity necessary for preventing sedimentation of the ingredients can be maintained. Further, when deaerated water or magnetically converted water is used during the production of the sauce, the gelatinization of the starch can be promoted and the proportion of the starch to be blended can be reduced, and the starch's fluffiness in the taste of the sauce can be reduced. The feeling can be reduced, and the use and range of other thickeners can be expanded. Hereinafter, the present invention will be described using examples.

[0009]

【Example】

(Example 1) As starch that gelatinizes at 80-100 ° C, modified starch (trade name "Food Starch F403" (manufactured by Matsutani Chemical Industry Co., Ltd.)) 1, 9%, modified starch that gelatinizes at 120 ° C or higher (commodity) (Named "Pure Flo", manufactured by National Starch and Chemical Co., Ltd.) 1.0% and wheat flour 4% as a thickener. Next, 50% of water (city water) is added. Further, milk 12%, cream 27%, a small amount of salt, sugar, chicken extract, spices and the like were added. All the above numerical values are% based on the total weight.

Next, the above raw materials were continuously heated and heated from 80 ° C. to 97 ° C. by a jacket type kneader. Then, gelatinization was carried out for 30 minutes at the ultimate temperature. After gelatinization, about 30% of the total weight of vegetables, meat, etc. is added, and the mixture is held and stirred at that temperature for 10 minutes.

Then, it was transferred to a continuous type electric heating device, and 13
It was sterilized by heating at 2 ° C. for 5 minutes. After this, it is cooled and filled. The white stew thus made has a good, flavorful,
It had a texture and the ingredients were almost unbroken. In addition, the ingredients could be prevented from settling in the manufacturing process.

[0012]

According to the present invention, when a sauce is produced by a continuous process, it is possible to solve the problem that the liquid viscosity in the sauce is lowered and the ingredients are sedimented. In addition, the sauce produced according to the present invention has excellent texture and flavor.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takehiko Uchida 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute (72) Inventor Kazutoshi Kitabayashi Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa 1-1 Inside Ajinomoto Co., Inc. Food Research Institute (72) Inventor Tsuji Ehara 1-1 Ajinomoto Co., Inc. Food Research Institute

Claims (1)

[Claims] 1. A method for producing a sauce, characterized in that a thickening agent as a base is mixed with two or more kinds of starches having different gelatinization temperatures, and the mixture is subjected to a continuous heating treatment. New source manufacturing method.