JPS5910785B2 - Method for producing white sauce for processed foods such as white sauce - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing white roux for processed foods such as white roux, and it is possible to produce white roux that is always of constant quality and has extremely good flavor and properties without causing lumps or burnt parts. It is intended to be obtained by a relatively simple operation without any accompanying information.

Traditionally, when making a white roux, which is the base for white sauce, etc., oils such as butter are melted and flour is added to this to allow the flour to fully absorb the oils and fats, then the rawness of the flour is eliminated. The conventional method is to uniformly mix fats and oils with flour, and then heat and roast the flour in order to impart the flavor of the fats and oils to the flour.

In order to obtain a white roux with a desirable flavor and properties and a uniform color, heat roasting is performed at a heating temperature of 80 to 100°C for 10 to 20 minutes, and the two are thoroughly stirred during roasting. By doing so, it was necessary to prevent the flour from burning and forming lumps.

When producing white roux on a small scale at home, restaurant, etc., it is possible to heat and roast the two ingredients while stirring and mixing them with a relatively simple operation, and it is possible to prevent the flour from burning and forming lumps.

However, even in that case, in order to always obtain a white roux of constant quality in terms of cookedness, etc., it was necessary to rely on the hands of an expert.

In particular, when white roux is manufactured on a relatively large scale in a factory, etc., even if molten fats and oils and flour are mixed using a stirring blade installed in a flat pot, it is usually difficult to use both. In order to equalize the amounts, the fluidity of the mixed system will be low, and it is difficult to completely homogenize the two, as it is impossible to stir for a long time to avoid coloring the flour. 9 As a result, lumps frequently occurred.

Furthermore, it was difficult to completely scrape off the flour adhering to the walls of the flat pot with the stirring blade, and the remaining flour was directly heated, which led to scorching.

In order to prevent the formation of lumps, an emulsifier such as sugar ester, glycerin fatty acid ester, lecithin, etc. may be added during mixing, and the emulsifying action of the emulsifier may be used to homogenize the two.

However, even though this method suppresses the lumps to some extent, it does not prevent the flour from sticking to the wall from burning, and since white roux originally has a bland taste, there is a risk that the flavor may be affected by the emulsifier. there were.

In manufacturing white roux in this way, there have been various problems, especially in factory production.

The inventors of the present invention have conducted extensive research without being bound by the conventional preconceived notions of the conventional method of manufacturing white roux, in order to solve all at once the various problems associated with the mass production of white roux in factories, etc. As a result, it was discovered that a white roux with a pleasant flavor can be obtained without lumps or scorching by simply stirring and mixing flour that has been heat-treated with moist heat under a specific pressure and molten oil without reheating. As a result, the present invention was completed.

That is, in the present invention, the wheat flour is 0.5 to 1.

After subjecting to a moist heat heat treatment for 60 to 10 minutes under a pressure of 5 kg/d, the product is dried or ground into powder without drying, and the mixture is stirred and mixed with melted butter, margarine, or other fats and oils. This is a method for producing white roux for processed foods such as white sauce, which is characterized by:

In carrying out the present invention, wheat flour is first introduced into a closed pressure heating type device such as a so-called pressure cooker, typified by a retort, and then subjected to moist heat heating treatment by sending pressurized steam to the flour.

As the wheat flour used in the present invention, it is possible to use any of strong flour, medium flour, and soft flour.

In the step of the moist heat heat treatment, the vapor pressure of the steam to be introduced is set to 0.5 to 1, as is clear from the comparative experiment example described later.
．． 5 kg/CrIt, and in addition, the processing time should be appropriately determined within the range of 60 to 10 minutes depending on the taste characteristics of the desired white roux.

In order to obtain a white roux with suitable palatability characteristics by subsequent mixing with fats and oils, even if moist heat heat treatment is performed under the treatment conditions within the specified range, the higher the steam pressure, the more difficult the treatment will be. It is necessary to shorten the time.

For example, if the vapor pressure is 0. In the case of 5 kg/cyst, the treatment time is about 50 minutes, in the case of the same < lkg/d, it is 15 to 35 minutes, and in the case of 1.5 kg/cIIL, the processing time is about 50 minutes.
It is preferable to perform the moist heat heat treatment for 0 to 15 minutes.

If wheat flour is subjected to moist heat heat treatment at a steam pressure outside the specified range, that is, if the m2 pressure is less than 0.5 kg/1, even if the wet heat heat treatment is performed for 60 minutes or more, the raw flour will be The odor cannot be completely wiped away, and even if it is later mixed with butter etc. to make a white roux, the flavor will be unsatisfactory, and (i1) the vapor pressure is 1. 5 kg/
If the temperature exceeds crj, coloration is unavoidable because the temperature of the flour immediately rises to around 120° C. in the milling even if the moist heat heating treatment is performed for 10 minutes or less.

As for the apparatus used in this step, any apparatus can be used, regardless of whether it is a batch type or a continuous type, as long as it is a closed pressurized heating type apparatus.

When using a batch-type pressure cooker such as a retort,
Flour is packed into a vat made of alumite or the like so that its thickness does not exceed 50mm, and after smoothing the surface, it is carried into a pot and heated by blowing pressurized steam directly into the pot.

At this time, if there is a risk that the steam blown into the pot may cause drainage (water droplets) inside the pot, install a drain prevention cover over the vat filled with flour to prevent the drain from forming. It is necessary to prevent it from falling directly into the flour.

This is caused by the drain falling onto any part of the vat filled with flour, which causes differences in the moisture content of the flour even within the same vat, which interferes with the subsequent drying and grinding processes, resulting in products of the same quality. This is because it becomes difficult to do so.

The maximum thickness of the flour charged in the vat is 50 mm; if it exceeds this thickness, it will not be possible to perform moist heat heating treatment to the inside of the vat, and the flour near the surface will This will result in quality variations between the top and the bottom.

Considering work efficiency, the thickness should be 30~
It is preferable to set it as 40 mrn.

When carrying out the treatment on a large scale, a continuous pressure sterilization kettle is more suitable than a batch-type device in terms of work efficiency.

The flour subjected to the above-mentioned moist heat heating treatment comes into direct contact with steam in the pressure cooker, and its moisture content eventually rises to about 17%, resulting in a lumpy state. Stirring and mixing with the molten fat and oil cannot be achieved sufficiently.

For this purpose, it is necessary to pulverize the treated wheat flour to a certain particle size or less (approximately 80 mesh) using a roll mill or high-speed pulverizer.

By carrying out this treatment, the flour and fats and oils are sufficiently mixed, and when the resulting roux is used as a product, a product with a good texture can be obtained.

Furthermore, if the treated wheat flour is dried by means such as blow belt drying before the above-mentioned pulverization treatment until its water content becomes about 12 to 13%, the next pulverization treatment can be carried out very effectively.

Next, the processed flour, which has been crushed and re-pulverized, is
Thoroughly stir and mix with the same amount of melted butter, margarine, or other fats and oils.

As the fat or oil used in this step, any edible fat or oil such as butter, margarine, beef tallow, palm oil, lard, etc. can be used, but from the viewpoint of flavor, butter is most preferable.

Oils and fats need to be in a molten state when mixed with flour, so either heat-treating the fats and oils in advance to make them into a molten state and then mixing in the treated flour, or mixing them into a solid state. It is necessary to put the fat and oil and the treated wheat flour into a heating pot or the like at the same time, and stir and mix while applying heat to the extent that the fat and oil melt.

In the above mixing process, in order to prevent coloring of the flour and mix both flours uniformly, it is best to use a device such as a mixer. In this case, melt the oil and fat in advance and fill it in the mixer. Then add the treated flour and homogenize.

To the white roux obtained in this way, milk, seasonings, flavorings, etc. are added as appropriate depending on the intended use, and if necessary, heating and mixing are performed to obtain a roux for processed foods such as white sauce. .

Comparative experiment example 1 Moist heat treatment conditions for wheat flour and properties (color) of the finished roux
In order to examine the relationship between wheat flour and flavor, wheat flour was subjected to moist heat treatment under various conditions, and the flour was stirred and mixed with melted butter to form a roux.

The results are shown in Table 1.

As is clear from the above results, in order to obtain a white roux with desirable properties and flavor, it is necessary to set the steam pressure during the moist heat treatment of wheat flour to 0.5 to 1.5 kg/i, and furthermore, within this range. Even when steam at a pressure of

Comparative Experimental Example 2 In order to clarify the effects of the present invention, a comparative experiment with a conventional product was conducted using a sensory test using white sauce.

Sample preparation method Sample A (white sauce using the product of the present invention) in a retort. 500 g of the treated wheat flour was subjected to a moist heat heat treatment under a steam pressure of 7 kg/cyrt for 20 minutes, then air-fed, and powdered again using a roll mill. , and continue stirring until both are evenly mixed.

Add 5 liters of milk to this little by little to avoid lumps.
Once everything has been added, add 2 tablespoons of salt while keeping it at a slight boil.
Add 5 g of black pepper and 3 g of black pepper, and continue stirring for another 20 to 30 minutes, being careful not to burn, until it becomes viscous to obtain a white sauce.

Sample B (white sauce made using the conventional method) First, put 500g of butter into a flat pot, heat it until it melts, then add 500I of wheat flour, and heat and stir at 100℃ for about 10 minutes to make a white sauce. shall be.

Add 5 liters of milk to this little by little to avoid lumps.
Once everything has been added, add 2 tablespoons of salt while keeping it at a slight boil.
Add 5g of pepper and l of pepper, and continue stirring for another 20-30 minutes until the sauce becomes viscous, being careful not to burn it, to obtain a white sauce.

Sensory testing method The sensory testing was conducted by a panel of 30 people using a five-point scoring system.

The samples were boiled in water at 60° C., and 15 cc of each of the prepared samples A and B were placed in a similarly warmed small white dish.

As shown in Table 2, the sensory test items were evaluated for color, gloss, texture, stickiness, taste, and overall evaluation.

Next, Table 3 shows the average scores and the results of the t-test (adopting a two-sided test method) for each sample A and B.

As is clear from the above sensory test results, there is a significant difference in gloss, taste, and overall evaluation among the test items between White Sauce A using the product of the present invention and White Sauce B produced using the conventional method. A is better in both cases.

Comparative Experiment Example 3 Next, in Comparative Experiment Example 2, instead of the 5 liters of milk used to create white sauce sample A, 4 liters of milk and 1 liter of water were used.
Sample C was prepared in the same manner as in Comparative Experiment Example 2 except for the following.

A sensory test was conducted on Sample C and Sample B obtained in Comparative Experimental Example 2 using the same testing method and test items as in Comparative Experimental Example 2.

The results are shown in Table 4. As is clear from the above results,
No significant differences were observed for each test item between white sauce sample C using the product of the present invention, which was obtained by reducing the amount of milk used by 20% compared to conventional products, and white sauce sample B prepared using the conventional method. .

In other words, by using the white roux prepared by the method of the present invention, even if the amount of milk used to make the white sauce is reduced by about 20% compared to the conventional one, the taste characteristics can be equivalent to the conventional product. Therefore, it becomes possible to manufacture white sauce industrially advantageously.

According to the method of the present invention, it is possible to obtain a white roux by simply stirring and mixing wheat flour, which has been subjected to moist heat heat treatment in a retort or the like, and melted fats and oils such as butter without heating.

Therefore, in the mass production of white roux in conventional factories, it is possible to solve all the problems such as burning of flour and the formation of lumps that occur during heating and roasting of flour and fats and oils.

Also, when producing white roux on a relatively small scale at restaurants, etc., you can prepare a large amount of moist heat-treated flour in advance and use only the necessary amount according to the demand for white roux. A white roux of constant quality can be obtained without depending on the hands of an expert.

Furthermore, the white sauce prepared by the conventional method from the white roux obtained by the method of the present invention is superior to conventional products in terms of palatability such as gloss and flavor, and has a more milky, mellow, and good flavor. .

In addition, even if the amount of milk used in producing white sauce is reduced, products equivalent to conventional products can be obtained, making it possible to produce white sauce economically.

Example 1 30 parts of wheat flour was filled into an alumite vat, the surface of which was leveled, and then stored in the bottom of a retort.

Water vapor spouts are provided at several locations inside the retort, and when the vat is accommodated in the pot, water vapor is discharged from the spout ports at the same time. Steam of 7 kg/crit is blown directly into the pot.

After performing the moist heat treatment for about 20 minutes (the temperature of the flour is maintained at around 110°C), the vat is taken out of the pot, the treated flour is dried by a feeding belt, and then pulverized by a roll mill to form a powder. become

On the other hand, 30 parts of butter was melted by heat treatment and then charged into a micro speed mixer.

The above-mentioned treated wheat flour is added to this, and both are mixed and homogenized to form a white roux.

Example 2 0. Stork Bcictard continuous where 7 kg/crit of steam is constantly inflowed
30 parts of wheat flour is fed into a continuous pressure sterilizer such as a processor through a rotary valve, stirred for about 20 minutes by a screw conveyor, and then discharged through the rotary valve again.

The treated wheat flour thus obtained is pulverized (about 80 mesh) into a powder using a high-speed pulverization method.

The thus obtained treated wheat flour is put into a heating pot together with 30 parts of butter, and while heating to such an extent that the butter melts, the two are stirred and mixed to obtain a white roux.

Claims (1)

[Claims] 1. Flour in 0.5-1. After performing a moist heat heat treatment under a pressure of 5 kg/ctrt for 60 to 10 minutes, the product is dried or ground into powder without drying, and the mixture is stirred and mixed with melted fats and oils such as butter and margarine. A method for producing white roux for processed foods such as white sauce, which is characterized by: