JPH0434386B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a white sauce-like food product that is frozen after production, then stored frozen or chilled, distributed in the market, and consumed by consumers after heating, and a method for producing the same. It is related to. [Prior Art] In recent years, with the development of food processing technology and preservation technology, many semi-cooked foods and cooked foods have appeared on the distribution market. Among these processed foods, frozen foods are filled into paper cartons, plastic bags, etc., frozen, and then distributed and stored at freezing temperatures. Chilled foods have become popular with the spread of refrigerator-freezers, microwave ovens, etc. These types of frozen foods and chilled foods include those that have been boiled in advance and frozen or refrigerated (chilled), such as root vegetables and other cooking ingredients.
There is a wide variety of foods available, including soups, curries, gratins, etc. that are already cooked and frozen or refrigerated. [Problems to be Solved by the Invention] However, among the above frozen foods (hereinafter also referred to as chilled foods), curries and gratins that are mainly composed of wheat flour and fat and have a smooth consistency and richness developed through starch gelatinization. White sauce-like foods, such as these, tend to undergo starch gel aging and syneresis during freezing and thawing, so when they are made into frozen foods, they tend to lose their original flavor. Therefore, various types of gums have been added as stabilizers for starch gel during freezing and thawing, but the taste of white sauce-like foods after thawing and heating is not good enough. The present invention was developed in view of the above circumstances, and is a method of cooling that suppresses starch gel aging and syneresis when white sauce-like foods are frozen and thawed, and that does not impair the unique flavor (stickiness and body) of white sauces. The purpose of this invention is to provide a white sauce-like food for defrosting and a method for producing the same. [Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention provides a cold food product which is mainly composed of wheat flour and oil and is stored frozen or chilled in a water-containing state, and which becomes a viscous white sauce-like food when heated. A white sauce-like food for thawing, in which gelatin, which is a tissue stabilizer, and at least one of a modified starch and a natural thickening agent, which are thickening stabilizers, are dispersed in the food. A method for producing a food for freezing and thawing, which is mainly made of flour and fat, is stored frozen or chilled in a moist state, and becomes a viscous white sauce-like food when heated, with food being the main ingredient. The roux raw material is
A step of kneading while adding water to obtain a roux;
A method for producing a white sauce-like food for freezing and thawing, which comprises a gelatinization step of gelatinizing the roux, a step of adding and mixing gelatin to the roux, and a step of adding and mixing at least one of a modified starch and a natural thickener to the roux. This is the second gist. In the present invention, "white sauce-like food" is not limited to white sauce, gratin using white sauce, etc., but also curry, stew, cream croquette, etc., where the starch in the ingredient swells and thickens when heated. It is used to refer to foods in general that have stickiness and body. Moreover, "consisting mainly" does not mean that it is contained in large quantities, but rather that it is the main component that characterizes the food. That is, the present inventors first conducted a series of studies focusing on gelatin on tissue stabilizers for suppressing aging and syneresis of starch gel during freezing and thawing of white sauce-like foods for freezing and thawing. the result,
Gelatin has an excellent effect in preventing syneresis during freezing and thawing, but at high temperatures it acts like an emulsifier on the starch paste of white sauce-like foods, promoting a smooth texture. It was discovered that by significantly lowering the viscosity of white sauce-like foods, they lose the characteristic thick consistency of white sauce-like foods, making them soupy. Therefore, we investigated various thickening stabilizers in combination with gelatin that would compensate for the drawbacks of gelatin mentioned above at high temperatures and also act synergistically to prevent aging and syneresis of starch gel during freezing and thawing. As a result, when at least one of modified starch and natural thickening agents is added, the above-mentioned drawbacks of gelatin are compensated for by the viscosity retention properties at high temperatures of these thickening stabilizers, which not only prevent starch gel from aging and syneresis but also prevent starch gel from aging and syneresis at high temperatures. The present invention was achieved by discovering that it is possible to prevent loss of stickiness at the same time, and also to maintain the texture when the product temperature decreases. Next, the present invention will be explained in detail. The white sauce-like food for freezing and thawing of the present invention can be produced, for example, as follows. In other words, if we take white sauce as an example of a white sauce-like food, first we heat a steam-heating type cooker gently, then add unsalted butter and let it melt, then gradually add flour, and evenly mix the butter and flour. Knead. Gradually add milk to this and homogenize to make a white sauce roux. Meanwhile, gradually add gelatin to warm water and mix with stirring to prepare a uniform gelatin solution. Then, at the same time as the roux is heated to a high temperature and begins to gelatinize, the gelatin solution and modified starch, which is a thickening stabilizer, are gradually added, as well as seasonings such as salt, spices, and seasoning extracts. Heat and stir. In this way white sauce is obtained. As for the method of adding gelatin, instead of dissolving the gelatin in advance as described above, gelatin powder may be directly added to the white sauce maker. Further, there are no particular limitations on the method of adding the modified starch, which is a thickening stabilizer, as long as it is before the final heating and mixing. This white sauce has a thick consistency and body, and contains gelatin that can form a highly hydrating gel when cooled, so it is poured into a designated container, such as an aluminum tray. Even if the food is filled and rapidly frozen in a freezer (internal temperature -30℃) and stored chilled for a long time after thawing, syneresis from the starch gel does not occur during freezing and thawing, unlike conventional methods, and the water retention state is maintained. is maintained. Additionally, during chilled storage, the gel mainly made from gelatin enhances the shape retention of white sauce, which has traditionally caused problems such as sauce sticking to the lid or leaking out of the container when the container is tilted. It also has the advantage that the situation is resolved. Furthermore, gelatin alone maintains its water retention state at high temperatures but loses its viscosity and becomes runny. However, since gelatin contains modified starch, which is a thickening stabilizer, it maintains its viscosity even at high temperatures. At the same time, the effect of preventing syneresis during freezing and thawing is further increased. The white sauce itself has an extremely smooth finish due to the synergistic effect of gelatin and modified starch.
Therefore, for example, if you defrost and then heat a frozen gratin made with white sauce like this, you can enjoy the same flavor as when you cook raw white sauce and make it into a gratin. It has a smooth texture that cannot be achieved with other products, giving it an extremely luxurious feel. In addition, due to the synergistic effect of gelatin and modified starch, even when the temperature of the white sauce cools down, the sticky texture that previously appeared is suppressed and the white sauce maintains a smooth texture. In addition, in the above manufacturing method, the white sauce manufacturing method was exemplified as a white sauce-like food for freezing and thawing, but as already mentioned, white sauce-like foods such as curry, stew, cream crotke etc. Any kind of food may be used as long as it is thickened and has stickiness and body. The above-mentioned manufacturing method is changed depending on the conventional manufacturing method, but all methods agree in that gelatin and a thickening stabilizer are added in the roux gelatinization step. In addition, although butter is used as the fat in the above manufacturing method, the fat in the present invention is not limited to butter, but includes margarine, vegetable fat such as corn oil, whale oil, etc.
It is appropriately selected from animal fats such as beef tallow. Of course, two or more types may be used in combination depending on the case. Furthermore, the gelatin used in the above manufacturing method is
There are no particular limitations on the raw materials or their manufacturing methods (for example, acid treatment or alkali treatment).
However, the effects of the present invention largely depend on the high hydration properties of the gelatin gel, and the hydration properties differ somewhat depending on the type of gelatin. Although it is not easy to determine this index of hydration, the jelly strength of gelatin shows a relatively good correlation with hydration, so it serves as one criterion for gelatin selection. As the gelatin used in the present invention, one having a jelly strength (as measured by a Bloom type jelly strength meter) of 50 to 300 Bloom is usually used. The amount of gelatin to be added is appropriately determined depending on the type of gelatin, the type of white sauce raw material, the white sauce manufacturing method, etc., and cannot be determined unconditionally.
However, as already mentioned, the hydration property of gelatin gel has a correlation with the jelly strength of gelatin, and therefore the suitable amount of gelatin to be added that provides a predetermined jelly strength can be approximately determined. For example, when using gelatin with a jelly strength of 50 bloom, the practical range of addition amount is 0.5 to 5.0% by weight (hereinafter abbreviated as "%") based on the total amount of white sauce, and the jelly strength is When using 300 bloom gelatin, the suitable addition amount range is 0.2~
2.0% is practical. That is, below the above-mentioned preferred range corresponding to the jelly strength of gelatin, the effect of preventing syneresis during freezing and thawing of white sauce is generally insufficient. Conversely, if the amount of gelatin used exceeds the suitable addition amount range, the syneresis prevention effect during freezing and thawing will be maintained, but the viscosity of the white sauce will decrease significantly at high temperatures, which is not applicable to the present invention. This is because even with a thickening stabilizer, it is difficult to maintain the proper texture and flavor inherent in white sauce. Further, in the above production method, modified starch is used as a thickening stabilizer for the white sauce at high temperatures, but a natural thickening agent may be used together with or in place of this. The above modified starches include:
Starch derivatives are preferred, which are obtained by chemically treating raw materials such as etherification or esterification to a raw material mainly consisting of glutinous starch with a high content of amylopectin to increase the thickening effect at high temperatures and the water retention effect at cold temperatures. Raw materials for the starch derivatives include waxy corn starch, glutinous rice starch, tapioca starch, and the like. These may be used alone or in combination. Natural thickeners that can be used together with or in place of the above modified starch include xanthan gum,
Natural polysaccharides such as locust bean gum, carrageenan, and guar gum are suitable. These may also be used alone or in combination. Both the above-mentioned modified starch and natural thickening agent have in common that when white sauce is cooled, they do not form a strong gel like the starch of wheat flour, which is the main ingredient of white sauce, but rather retain the hydration of the starch gel. When at least one of these is used in combination with the gelatin, it has a remarkable effect on stabilizing the viscosity and structure of white sauce. The amount of such a thickening stabilizer to be added is appropriately determined depending on the type of stabilizer, the type of gelatin used in combination with the stabilizer, the amount used, etc., and cannot be determined unconditionally. For example, as a standard example, when using a modified starch such as esterified starch of waxy corn starch, the amount added should be determined by considering the viscosity retention effect of the white sauce and the effect on the texture of the white sauce. A suitable range is 0.1 to 4.0% based on the total amount charged. In other words, if it is less than 0.1%, it is insufficient to maintain the viscosity of white sauce at high temperatures, and conversely, if it exceeds 4.0%, the original viscosity (thickness) of white sauce will disappear and the texture will become stringy when eaten. This is because it exhibits a different viscosity, which is undesirable. In addition, when using a natural glue such as xanthan gum alone, the amount added is as follows:
For the same reason as above, a suitable range is 0.02 to 1.0% based on the total amount of white sauce. In addition, the thickening and stabilizing effect of natural thickening agents may be synergistically enhanced when two or more types are used together, such as when xanthan gum and locust bean gum are combined, so in such cases,
The preferred total amount of natural thickeners used may be lower than the above range. Therefore, if 0.2 to 5.0% is adopted as the preferred range for the amount of gelatin added, and the amount of thickening stabilizer added is determined to be an appropriate amount, and the two are combined to produce a white sauce-like food, It has a remarkable effect on preventing starch gel aging and syneresis, and provides an excellent texture when eaten. moreover,
Due to the synergistic action of gelatin and thickening stabilizer, the above-mentioned excellent texture is maintained even when the product cools and the temperature drops below the optimum eating temperature. The effect is that appropriate viscosity does not develop. [Effects of the Invention] As described above, the white sauce-like food for freezing and thawing of the present invention contains gelatin, which is a tissue stabilizer, and at least one of modified starch and natural thickening agent, which are thickening stabilizers. Because it is a white sauce, syneresis from the food material is prevented when it is frozen and thawed, and the smooth, creamy consistency and richness of white sauce is not lost even when it is heated before consumption. Moreover, this excellent texture is maintained even when the food cools down to a temperature lower than the optimum eating temperature. Therefore, the smooth texture unique to white sauce-like foods, which could not be achieved with conventional frozen foods and frozen/thawed chilled foods, can be reproduced, resulting in white sauce-like foods of excellent quality. Next, examples will be described together with comparative examples. [Example 1] First, after slightly preheating a steam heating type kettle with a stirring blade (variable speed type with a rotation speed of 20 to 50 rpm) with an internal capacity of 150, 6.5 kg of unsalted butter was added, and the butter was completely melted. At this point, stirring was started (30 rpm). Then, when the butter temperature reached 50℃, 6.5kg of flour was gradually added, and the flour and butter were kneaded uniformly while gradually increasing the kneading temperature. I got it. 66 kg of milk was gradually added to the above roux and stirred for about 20 minutes at a slightly increased stirring speed (40 rpm). Meanwhile, gelatin (jelly strength 150 bloom) 1
Gradually put 20 Kg into warm water (approx. 40℃) and add about 30
A homogeneous gelatin solution was created by stirring and mixing for a minute. After the roux to which the milk had been added was further heated to enter the gelatinization step, the gelatin solution was gradually added, and at the same time, 1 kg of modified starch (waxy corn starch modified starch) was gradually added. Next, salt,
1 kg of seasonings such as spices and seasoning extracts were added and stirring was continued for about 40 minutes to complete the cooking of the white sauce (product temperature 95-97°C). The white sauce thus produced was transferred from the cutter to a filling machine and filled into an aluminum gratin tray to obtain the desired white sauce for freezing and thawing. [Comparative Examples 1 to 3] White sauce was prepared in the same manner as in Example 1 above, except that in Example 1, gelatin solution and modified starch were added in the roux gelatinization step.
In Comparative Examples 1 to 3, the amounts shown in Table 1 below were used.

[Table] The Example products and Comparative Example products obtained as described above were rapidly frozen in a freezer (internal temperature -30°C), and finished packaging such as a lid was applied to make frozen foods. Then, they were stored frozen in a cold storage warehouse (internal temperature -25°C) for one week, thawed, and then stored in a refrigerator (internal temperature 5°C) for one day. Ten pieces were prepared for each example. The degree of syneresis and texture were evaluated. Furthermore, in order to obtain a control product that was only stored chilled,
A white sauce for freezing and thawing was prepared in the same manner as in Example 1 and Comparative Examples 1 to 3 above, then cooled in a refrigerator (internal temperature: 5°C), wrapped with a lid, etc., and left as is for 1 day. Stored chilled. and,
Ten samples were prepared for each example and evaluated in the same manner as above. The evaluation was performed using the following method. <<Degree of water separation>> 50 g of white sauce was taken out from each of the above-mentioned chilled storage products, placed in a conical filter funnel (using filter paper for rapid quantitative determination), and allowed to stand for 30 minutes, and the amount of filtered water was measured. Then, the ratio (%) of the water amount to the weight of the white sauce was evaluated as the degree of water separation. The evaluation was based on the four stages shown in Table 2 below.

【table】

[Table] <<Texture>> Each of the above-mentioned chilled products was opened and roasted in a gas oven (220°C, 15 minutes) and then eaten by a panel of 10 experts for sensory evaluation.
That is, for eating, first, the temperature of the white sauce was brought to 75 to 80°C, which is the appropriate eating temperature, and then each white sauce was cooled to a temperature of 25 to 30°C. The texture of both foods was evaluated, paying particular attention to the degree of stickiness. Sensory evaluation was performed by summarizing the descriptions of texture characteristics by panel members. However, regarding the texture when the product temperature is 25 to 30℃, the five levels shown in Table 3 below will be followed.
Evaluation was made by averaging the scores of 10 panelists.

[Table] The evaluation results of the degree of syneresis and texture are shown in Table 4 below.

[Example 2, Comparative Examples 4 to 6]

A white sauce for freezing and thawing was prepared in the same manner as in Example 1, but whereas in Example 1 gelatin solution and modified starch were added in the roux gelatinization step, Example 2 and Comparative Examples 4 to 6 Now, the fifth part below.
The inputs were made as shown in the table.

【table】

[Table] The Example products and Comparative Example products obtained as described above were subjected to frozen storage and chilled storage in the same manner as described above, and the degree of water separation and texture of each were evaluated. The evaluation results are shown in Table 6 below.

[Table] From the results in Table 6 above, it can be seen that those using natural thickeners such as xanthan gum as a thickening stabilizer have the same syneresis prevention effect as those using the above-mentioned modified starch, and have a suitable temperature for consumption. It can be seen that the sauce is of high quality, not only exhibiting a smooth and excellent texture, but also maintaining a favorable texture even after the sauce cools down.

Claims (1)

[Scope of Claims] 1. A food for freezing and thawing, which is mainly composed of wheat flour and fats and oils, and which is frozen or chilled in a water-containing state and becomes a viscous white sauce-like food when heated, wherein the food contains a tissue stabilizer. A white sauce-like food for freezing and thawing, characterized in that gelatin, which is a thickening stabilizer, and at least one of a modified starch and a natural thickening agent, which are thickening stabilizers, are dispersed together. 2 Claim 1 in which the modified starch is a starch derivative obtained from a raw material mainly consisting of glutinous starch
White sauce-like food for freezing and thawing as described in section. 3. The white sauce-like food for freezing and thawing according to claim 1 or 2, wherein the natural thickening agent is at least one natural thickening agent selected from the group consisting of xanthan gum, locust bean gum, carrageenan, and guar gum. . 4. A method for producing a food for freezing and thawing, which consists mainly of wheat flour and fats and oils, is stored frozen or chilled in a water-containing state, and becomes a viscous white sauce-like food when heated, and the roux ingredients, which are mainly flour and fats, are a step of kneading and obtaining a roux while adding the roux, a gelatinization step of gelatinizing the roux, a step of adding and mixing gelatin to the roux, and a step of adding and mixing at least one of a modified starch and a natural thickener to the roux. A method for producing a white sauce-like food for freezing and thawing, characterized by comprising: