JPS59151859A - Preparation of raw material of powdery white sauce - Google Patents

Abstract

PURPOSE:To obtain a raw material of powdery white sauce dispersible and soluble easily in a liquid such as milk, water, etc., and giving a white sauce having excellent taste, flavor and palatability, by using soft wheat flour as a raw material after adjusting the water-content by drying with heat. CONSTITUTION:100pts.wt. of soft wheat flour is adjusted to a water-content of <=10%, preferably <=8% by heating and drying at >=80 deg.C, and is mixed with 5- 80pts.wt. an edible oil or fat, preferably a vegetable shortening having low melting point and 50-150pts.wt., based on 100pts.wt. of the oil or fat, of water-soluble gelatine powder and/or a dextrin powder having a bulk density of 0.05-0.1 and a DE value of about 10. The mixture is mixed homogeneously to obtain the objective raw material of white sauce.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a powdered white sauce material that can be made into white sauce by adding liquids such as soup stock, milk, water, etc. and stirring.

In general, white sauce is a white sauce made viscous by wheat flour, and is a type of basic sauce that has an extremely wide range of applications and is used in stews and other stews, gratins, and even shaped foods such as croquettes.

The general method for making white sauce is to stir-fry flour (so-called white roux) in butter or vegetable oil to prevent it from burning, then spread it with a liquid such as colorless soup stock or milk, then add seasonings and spices and slowly cook. It consists of boiling.

However, in this method using white roux as a starting material, the temperature must be strictly controlled to prevent the roux from burning, and the prepared roux has poor dispersibility in liquids, resulting in lumps and lumps. Since this tends to occur, it has the disadvantage of requiring a lot of effort and time, such as having to strain it after simmering.

Another R'N example of white sauce is the so-called pour mannier, in which flour is mixed with butter and liquid is added to spread it. The advantage of this method is that it is difficult to form lumps, but since the flour is used as is, it needs to be boiled well to remove the raw texture that is characteristic of raw flour. In addition, pour mannier is a lumpy product simply kneaded with butter and flour, so it has a total of M
There are many problems that need to be solved, especially when used for commercial purposes, such as inconvenience in handling and extremely poor storage stability.

As another method, as shown in Japanese Patent Publication No. 53-45380, a method using materials such as wheat flour, fats and oils, and seasonings formed into granules and granulated has been proposed; Since the grains require complicated manipulation, the production cost increases, and they are only sold in small packages as a seasoning material for home use.

In view of the current situation, the present inventors completed the present invention as a result of intensive research aimed at developing a material for powdered white sauce that is suitable for commercial use, is inexpensive, and easy to handle. The gist of the present invention is to heat and dry ordinary thin-blade flour at a temperature of 80°C or higher to reduce the moisture content by 10°C.
% or less and 1 oom of weak flour after drying
s part, 5 to 80 parts by weight of oil and fat, and 50 to 150 parts by weight of water-soluble gelatin powder and/or dextrin powder having a bulk density of 0.05 to 0.1 per 100 parts of fat and oil are blended and mixed uniformly. The present invention resides in a method for producing a material for powdered white sauce, which is characterized by the following.

Next, the method for producing the powdered white sauce material according to the present invention will be explained in more detail. The wheat flour used in the present invention is ordinary commercially available thin wheat flour and contains about 14% water. Then, the drying is carried out using, for example, a paddle type dryer equipped with a steam heating jacket or other suitable heating dryer at a product temperature of 80° C. or higher. This drying reduces the moisture content to 10% or less, more preferably 8% or less. By performing such a heating and drying process, the rawness characteristic of wheat flour disappears in the white sauce made at mH using this material, and its viscosity increases, which is favorable for both the palatability and physical properties of the white sauce. effect is brought about. This effect can only be achieved when the temperature of the flour in the heat drying step is 80'C or higher and the moisture content of the flour after treatment is 10% or lower. Even if it is missing, the initial effect cannot be achieved.

The fat used in the present invention may be any edible fat such as beef tallow, lard, shortening, liquid vegetable oil, butter, margarine, and mixtures thereof, but from the viewpoint of product storage stability, vegetable The use of low melting point shortenings is particularly preferred.

The preferred amount of fats and oils is 5 per 100 folds of flour.
~80 weight, which is outside this range, and below the above lower limit, the product has sufficient dispersibility in liquid.
If the above-mentioned upper limit is exceeded, the product becomes base or bowl-shaped. However, it is not possible to use powdered materials, which are convenient to handle.

The powdered white of the present invention plays a particularly important role in the sauce material because it has excellent oil and fat occlusion and dispersion power, and when it comes into contact with water, it quickly absorbs water and disintegrates and dissolves. It is a "carrier" that has the property of not developing viscosity when heated, and if such a carrier is not used,
Addition of about 4 parts by weight of oil/fat per 100 parts by weight of wheat flour results in a paste-like state, and the powder properties are lost.

Suitable carriers include water-soluble gelatin powder and dextrin powder with a DE of about 10 having a bulk density of 0.05 to 0.1. The above-mentioned water-soluble gelatin powder is made from collagen from the skin, bones, and tiles of animals such as cows and pigs, or gelatin obtained from them, to an average molecular weight of about 1,000 to 10,000 by suitable means such as pressure steaming and enzyme treatment. After hydrolysis, it is made into a dry powder by spray drying or the like. In addition, the above-mentioned dextrin powder is made by hydrolyzing cornstarch with an acid or enzyme to a DE of about 10.
It is spray-dried using a special method, and an example of this is the product name "Maltrin M700j" manufactured by Grain Processing Co., Ltd. in the United States.

The blending ratio of these carriers is 50 to 100 parts by weight of fats and oils.
150 parts by weight is preferable; if it is less than 50 parts by weight, a powdered product cannot be obtained when the blending ratio of fats and oils is high;
On the other hand, even if 150% of Chongyang was added, no improvement in the effect commensurate with the increase in the amount added was observed.

In the method of the present invention, the powdered white sauce material can be LQ'II extremely easily by putting each of the above-mentioned ingredients into a mixer and mixing until uniform.

Although the white sauce material obtained by the method of the present invention is a moist, non-scattering powder that is easy to measure and handle, it can be added to liquids such as soup stock and milk. Since it is easily dispersed and dissolved without forming lumps or lumps, white sauce can be made extremely easily by simply dissolving it in these ingredients and heating it.

Furthermore, to make white sauce using this powdered white sauce material, add 5 to 10 times more f depending on the purpose of use.
Add R<txm> sub stock, milk, water, or other liquid, stir and disperse, then add desired seasonings, spices, etc. and raise the temperature to around 85°C over about an hour, or boil. It is sufficient to continue heating for another 1 to 5 minutes, and the mulberry production is extremely simple and does not require any special operations or procedures. By changing the ratio of the liquid added to the material, for example, a white sauce suitable for cream croquettes, etc. can be made with 5 to 8 times the amount, and a white sauce suitable for stew, gratin, etc. can be made with 7 to 10 times the amount. Note that if necessary, oils and fats such as butter and margarine are added at the final stage of the simmering process to improve the flavor and texture of the white sauce.

Furthermore, since the present invention uses wheat flour that has been subjected to heat treatment, even if such a short simmering time as described above is employed, the prepared white sauce will not have the stale taste characteristic of raw wheat flour. In addition, in the material for white sauce produced by the method of the present invention, fats and oils are occluded in the carrier and exist homogeneously in the material, so it is difficult to be altered by oxygen in the air, and the quality is stable for a long time. Benefit 1 of being maintained
-There is also.

The basic composition of the material for the powdered soy sauce in the method of the present invention is as described above, but if necessary, it may be commercialized by adding appropriate seasonings, spices, etc. This is a good product. Test examples and examples are shown below.

Test Example In order to investigate the effect of heating small pestle powder on the quality of the material for powdered white sauce, thin powder (product name ``Gekkeikan'' manufactured by Showa Sangyo Co., Ltd.) was heated using product name r manufactured by Nara Kikai Seisakusho Co., Ltd.
NPD-3W type paddle dryer] (heating medium: steam) was used to perform heat treatment. Flour after processing 100
per part, 10 parts of water-soluble gelatin powder (manufactured by Nitta Gelatin Co., Ltd. [Type HJ]) and 10 parts of vegetable shortening (trade name: "Cocorin Soft", manufactured by Taikai Yushi Co., Ltd.)
A powdered white sauce material was prepared by adding a portion (all portions were lit) and stirring and mixing in a mixer. Further, 10 parts of these ingredients were dispersed and dissolved in 90 parts of milk, 1.5 parts of powdered chicken consomme, 0.25 parts of salt, and a suitable amount of white perilla were added, and the mixture was heated from room temperature to 85°C over 1 hour. A white sauce was prepared by raising the temperature.

Table 1 lists the heating conditions for the flour used as the material for white sauce, whether the material dissolves in water when added to milk, and the quality evaluation results of white sauce prepared from the material.

-1 ¥7\]・I/- As is clear from Table 1, wheat flour that is not subjected to heat treatment (sample No. 4) and wheat flour that has been heated under conditions that deviate from the treatment conditions of the present invention (sample No. 4).

Perhaps because the white sauce materials using No. 2, No., and No. 3> have residual amylase activity in the flour, the Why No. 1 sauce made from them has a significantly low viscosity and a bad texture, and furthermore, raw flour All samples were evaluated lower than the product of the present invention (Sample No. 0.1) due to the characteristic freshness remaining.

The dispersion and solubility of the material in liquids is particularly important during the heating conditions of the raw flour! & greatly influenced by final moisture, 80℃
Even if processed at the above product wetness, a product with good water solubility cannot be made from flour with a final moisture content of more than 10%. (Material No. 3) Example To the thin-blade flour treated in the same manner as Sample No. 011 in the above test example, the oils and fats and carriers shown in Table 2 were added in the amounts shown in the same table, and mixed in a mixer to produce the powdered white flour of the present invention. I made sauce materials No. 015-9.

The products have the same characteristics as described in the product findings section of Table 2, and are easily dispersed and dissolved in liquids such as milk and water. All of the white sauces prepared by boiling in addition had good flavor and texture.

Claims (1)

[Claims] (1) Usuba wheat flour is heat-dried at 180°C or higher to reduce the moisture content to 10% or less, and after drying, 50 to 50 parts by weight of Usuba wheat flour, 5 to 80 m of oil, and 100 parts by weight of oil and fat are added. 150 parts by weight (7) Water-soluble gelatin powder and/or high density 110.05-0.1
A method for producing a powdered white sauce material, which comprises blending and uniformly mixing dextrin powder having the following properties.