JPH082282B2 - Sauce and soup - Google Patents
Sauce and soupInfo
- Publication number
- JPH082282B2 JPH082282B2 JP62123885A JP12388587A JPH082282B2 JP H082282 B2 JPH082282 B2 JP H082282B2 JP 62123885 A JP62123885 A JP 62123885A JP 12388587 A JP12388587 A JP 12388587A JP H082282 B2 JPH082282 B2 JP H082282B2
- Authority
- JP
- Japan
- Prior art keywords
- phytic acid
- sauce
- heating
- milk
- soup
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000014347 soups Nutrition 0.000 title claims description 29
- 235000015067 sauces Nutrition 0.000 title claims description 25
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 39
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 35
- 235000002949 phytic acid Nutrition 0.000 claims description 35
- 239000000467 phytic acid Substances 0.000 claims description 35
- 229940068041 phytic acid Drugs 0.000 claims description 35
- 235000013336 milk Nutrition 0.000 claims description 18
- 239000008267 milk Substances 0.000 claims description 18
- 210000004080 milk Anatomy 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 description 29
- 235000021567 cream sauce Nutrition 0.000 description 13
- 239000006071 cream Substances 0.000 description 11
- 238000000926 separation method Methods 0.000 description 11
- 240000008042 Zea mays Species 0.000 description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 9
- 235000005822 corn Nutrition 0.000 description 9
- 238000011282 treatment Methods 0.000 description 9
- 235000014121 butter Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000004383 yellowing Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 229940100445 wheat starch Drugs 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- -1 phosphoric acid compound Chemical class 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000003969 glutathione Nutrition 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 1
- 229940043349 potassium metabisulfite Drugs 0.000 description 1
- 235000010263 potassium metabisulphite Nutrition 0.000 description 1
- BHZRJJOHZFYXTO-UHFFFAOYSA-L potassium sulfite Chemical compound [K+].[K+].[O-]S([O-])=O BHZRJJOHZFYXTO-UHFFFAOYSA-L 0.000 description 1
- 235000019252 potassium sulphite Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は品質の改良されたソースおよびスープに関す
る。Description: FIELD OF THE INVENTION The present invention relates to improved quality sauces and soups.
乳類および小麦粉または澱粉を主原料とするソースお
よびスープは、その製造時に、または容器への充填や包
装時に、あるいは家庭での使用時などに加熱を施される
ことが多い。Sauces and soups containing milk and wheat flour or starch as the main raw materials are often heated at the time of production, filling into containers, packaging, or use at home.
しかしながら、乳類および小麦粉または澱粉を主原料
とするソースおよびスープまたはその原料を高温（通常
約80℃以上）に加熱すると、乳類に含まれているたん白
質と糖類等が反応していわゆるメイラード反応を生じて
色が黄色や褐色に変化し、また、成分の分離が生じて、
食味や商品価値が大きく損なわれる等の諸問題があり、
その解決が求められてきた。However, when sauces and soups whose main ingredients are milk and wheat flour or starch, or their ingredients are heated to a high temperature (usually about 80 ° C or higher), the proteins and sugars contained in the milk react to cause so-called Maillard. A reaction occurs and the color changes to yellow or brown, and the separation of components occurs,
There are various problems such as a great loss of taste and product value,
The solution has been demanded.
そして、このような黄変や褐変の防止については、既
に還元性グルタチオン、亜硫酸カリウム、亜硫酸水素ナ
トリウム、亜硫酸ナトリウム、次亜硫酸ナトリウム、無
水亜硫酸およびメタ重亜硫酸カリウムからなる群から選
ばれた還元性物質がホワイトソースの褐変防止に効果が
あることは知られている（特開昭62−32865号）。And for the prevention of such yellowing and browning, reducing substances already selected from the group consisting of reducing glutathione, potassium sulfite, sodium bisulfite, sodium sulfite, sodium hyposulfite, anhydrous sulfite and potassium metabisulfite. Is known to be effective in preventing browning of white sauce (JP-A-62-32865).
本発明は、ソースおよびスープの黄変や褐変の防止と
併せて原料成分である乳類に基づく加熱による成分の分
離を防止することをも目的とするものである。An object of the present invention is to prevent yellowing and browning of sauces and soups as well as to prevent separation of ingredients by heating based on milk as a raw material ingredient.
〔発明の構成〕 すなわち本発明は、フィチン酸が、乳類および小麦粉
または澱粉を主原料とするソースおよびスープまたはそ
の原料の加熱による黄変や褐変の防止に非常に有効であ
り、更に含まれる乳類に基因する加熱による成分の分離
防止に対しても効果を有することを見出したことに基づ
く。(Structure of the invention) That is, the present invention, phytic acid is very effective in preventing yellowing and browning due to heating of sauce and soup or its raw material mainly composed of milk and wheat flour or starch, and further contained It is based on the finding that it has an effect also on prevention of separation of components due to heating due to milk.
よって、本発明はフィチン酸を含有せしめた乳類およ
び小麦粉または澱粉を主原料とするソースおよびスープ
に関する。Therefore, the present invention relates to sauces and soups containing phytic acid-containing milk and flour or starch as a main raw material.
本発明の乳類および小麦粉または澱粉を主原料とする
ソースおよびスープ（以下単にソースおよびスープとい
う）を構成する乳類は、牛乳、山羊乳等種々のものがあ
るが、代表的には牛乳である。そしてそれは生乳の他そ
れらの加工乳、脱脂乳あるいは粉乳（全脂粉乳、脱脂粉
乳）をも含めた意味である。There are various kinds of milk such as milk, goat milk, etc., which constitute milk and sauce or soup mainly containing wheat flour or starch (hereinafter simply referred to as sauce and soup) of the present invention, but typically milk. is there. In addition to raw milk, it is meant to include processed milk, skim milk or powdered milk (whole milk powder, skim milk powder).
またソースおよびスープには、クリームスープと一般
にいわれるスープやホワイトソースと称されるソースが
ある。これは液状であるものは勿論、粉末状としたもの
でもよい。Sauces and soups include soups commonly called cream soups and sauces called white sauces. This may be not only liquid but also powder.
本発明で含有せしめるフィチン酸は、別名イノシット
ヘキサリン酸と称されるリン酸化合物であって、フィチ
ン酸のカルシウム・マグネシウム塩であるフィチンを遊
離の酸の形態にしたものである。フィチンは、植物体の
ほとんど全ての部位に存在するが、特に種子に多く、種
子のリン酸化合物の大部分を占める。The phytic acid contained in the present invention is a phosphoric acid compound which is also called inosit hexaphosphate, which is a free acid form of phytin, which is a calcium / magnesium salt of phytic acid. Although phytin is present in almost all parts of the plant body, it is particularly abundant in seeds and accounts for most of phosphate compounds in seeds.
フィチン酸の配合量は、ソースおよびスープに含まれ
る乳類の形態、量あるいは施される処理条件（特に加熱
温度等の熱処理条件）等によって当然異なってくるが、
通常、ソースおよびスープの全重量の約0.005〜0.2％、
好ましくは約0.01〜0.05％である。配合量が少なすぎる
と本発明の目的である黄変や褐変の防止、成分の分離防
止に効果がなく、また多過ぎると成分の分離防止が達成
されず、食味も低下する。また、フィチン酸の配合によ
る成分の分離現象の防止は、乳化の安定に寄与し、商品
価値を高める。The blending amount of phytic acid naturally varies depending on the form and amount of the milk contained in the sauce and the soup, the treatment conditions to be applied (in particular, heat treatment conditions such as heating temperature), etc.
Usually about 0.005-0.2% of the total weight of sauce and soup,
It is preferably about 0.01 to 0.05%. If the blending amount is too small, the effects of preventing yellowing and browning and the separation of components, which are the objects of the present invention, are not effective. Further, the prevention of the separation phenomenon of the components due to the incorporation of phytic acid contributes to the stabilization of the emulsification and enhances the commercial value.
フィチン酸の添加は、加熱による乳製品の黄変や褐変
の防止、成分の分離防止という添加目的から、加熱が施
される前の初期の段階において行われるのがよい。しか
し、製造の初期段階で高温加熱（通常約80℃以上）が施
されない場合には、後の段階で添加してもよい。フィチ
ン酸の添加は、ソースおよびスープ中へフィチン酸をそ
のまま添加しても、または、水や牛乳などの原料中に予
め溶解または分散させてから添加しても、あるいは、小
麦粉、澱粉、砂糖などの固体原料に予め混合してから添
加してもよく、その添加方法は問わない。The addition of phytic acid is preferably carried out at an early stage before heating for the purpose of preventing yellowing or browning of dairy products due to heating and preventing separation of components. However, when high temperature heating (usually about 80 ° C. or higher) is not performed in the initial stage of production, it may be added in a later stage. Phytic acid can be added to sauce and soup by adding phytic acid as it is, or by dissolving or dispersing it in a raw material such as water or milk in advance, or adding flour, starch, sugar, etc. The solid raw material may be added after being mixed in advance, and the addition method is not limited.
本発明によればソースおよびスープの製造工程におけ
る加熱、殺菌や滅菌のための加熱、ソースおよびスープ
を用いての調理や料理の際の加熱等、種々の加熱処理を
施した際にも黄変や褐変が防止されて食味および外観の
いずれもが優れたソースおよびスープや料理が得られ
る。しかもフィチン酸は中の成分の加熱による分離をも
防止するので、食味および外観上の低下を防止できる。
更にフィチン酸は、植物体、特に種子に由来するリン酸
化合物であるために安全性も高い。According to the present invention, yellowing occurs when subjected to various heat treatments such as heating in the manufacturing process of sauce and soup, heating for sterilization and sterilization, heating during cooking and cooking with sauce and soup, etc. It is possible to obtain sauces, soups and dishes with excellent taste and appearance by preventing browning and browning. In addition, phytic acid also prevents separation of the components inside by heating, so that deterioration in taste and appearance can be prevented.
Furthermore, since phytic acid is a phosphate compound derived from plants, especially seeds, it is highly safe.
実施例１ ホワイトクリームソースの製造 牛乳40重量％、小麦澱粉３重量％、バター１重量％、
フイチン酸（表−１の添加量）および水の全量からなる
下記のホワイトクリームソース用基本配合を高速ホモゲ
ナイザー（3000rpm）で15分間攪拌して乳化させた。こ
れにみじん切り玉ねぎ５重量％（全量）をバター１重量
％で炊めたものと、グルタミン酸ソーダ0.3重量％を添
加し、レオニーダー（カジワラ製作所製）を用いて温度
90℃で20分間加熱−混合したのち缶に充填した。このも
のを温度120℃、圧力1.5気圧でレトルト処理してホワイ
トクリームソースの缶詰めを製造した。Example 1 Production of White Cream Sauce Milk 40% by weight, wheat starch 3% by weight, butter 1% by weight,
The following basic mixture for white cream sauce consisting of phytic acid (amount added in Table 1) and water was stirred for 15 minutes with a high-speed homogenizer (3000 rpm) to emulsify. 5% by weight of chopped onion (total amount) in 1% by weight of butter and 0.3% by weight of sodium glutamate were added to this, and the temperature was adjusted using a Leonider (manufactured by Kajiwara Seisakusho).
The mixture was heated and mixed at 90 ° C. for 20 minutes and then filled in a can. This product was retort treated at a temperature of 120 ° C. and a pressure of 1.5 atm to produce a canned white cream sauce.
フイチン酸のかわりにホリリン酸ナトリウムおよびヘ
キサメタリン酸ナトリウムを添加して、上記と同様にし
てホワイトクリームソースの缶詰めを製造した。 A canned white cream sauce was produced in the same manner as above, except that sodium foliphosphate and sodium hexametaphosphate were added instead of phytic acid.
レトルト処理前および処理後のホワイトクリームソー
スの白色度をハンター色差計（タイプ:ND−101−DC:日
本電色工業株式会社製）を用いて測定した。The whiteness of the white cream sauce before and after the retort treatment was measured using a Hunter color difference meter (type: ND-101-DC: manufactured by Nippon Denshoku Industries Co., Ltd.).
得られた結果を下記の表−１に示す。 The obtained results are shown in Table 1 below.
上記表−１の結果から、フイチン酸を添加しない場合
にはホワイトクリームソースの白色度がレルトル処理後
にレルトル処理前と比べて大きく低下するのに対して、
フイチン酸を添加した場合にはレルトル処理後もホワイ
トクリームソースの白色度がレルトル処理前に比べてあ
まり低下しないことがわかる。また、上記表−１の結果
から、ポリリン酸ナトリウムおよびヘキサメタリン酸ナ
トリウムが、フイチン酸と同様にリン酸系化合物である
にも拘わらず、ホワイトクリームソースの加熱による褐
変防止に対してあまり効果がないことがわかる。 From the results in Table 1 above, when the phytic acid was not added, the whiteness of the white cream sauce was significantly reduced after the retort treatment as compared to before the retort treatment.
It can be seen that the whiteness of the white cream sauce does not decrease so much after the treatment with retort when phytic acid is added. Further, from the results in Table 1 above, despite the fact that sodium polyphosphate and sodium hexametaphosphate are phosphoric acid compounds similar to phytic acid, they are not very effective in preventing browning due to heating of the white cream sauce. I understand.
更に、フイチン酸を添加して得られた本発明のホワイ
トクリームソースではレトルト処理後も乳化破壊による
成分の分離が何ら生じなかつた。Furthermore, in the white cream sauce of the present invention obtained by adding phytic acid, no separation of components due to emulsion destruction occurred even after retort treatment.
実施例２ コーンクリームスープの製造コーンクリームスープ原料の配合 ホワイトルー*1 66重量部 マーガリン 40 〃 上白糖 10 〃 チキンコンソメ 0.8 〃 香辛料 0.4 〃 グルタミン酸ソーダ ４ 〃 玉ねぎ ４ 〃 濃縮乳 320 〃 コーンペースト 40 〃 フイチン酸 0.1 〃 水 1500 〃 ＊1:小麦粉60重量部をバター６重量部で炊めたもの 上記のコーンクリームスープの配合のうち、マーガリ
ンとコーンペーストを平釜で加熱し、融解後、他の原材
料とともに蒸気二重釜（イズミマシナリー製）中で攪拌
混合しながら50℃に加温し、更に高速ホモゲナイザー
（3000rpm）で20分間攪拌して乳化させた。次いで、釜
で攪拌混合しながら炊き上げ（最高温度90℃）たのち、
レトルトパウチに充填した。このものを次いで98℃の温
度で２時間加熱処理した。Example 2 Manufacture of corn cream soup Blending of corn cream soup ingredients White roux * 1 66 parts by weight Margarine 40 〃 White sugar 10 〃 Chicken consomme 0.8 〃 Spice 0.4 〃 Sodium glutamate 4 〃 Onion 4 〃 Concentrated milk 320 〃 Corn paste 40 〃 Phytic acid 0.1 〃 Water 1500 〃 * 1: 60 parts by weight of wheat flour cooked with 6 parts by weight of butter Of the above corn cream soup mix, margarine and corn paste are heated in a flat kettle, and after melting, The mixture was heated to 50 ° C. with stirring in a steam double kettle (made by Izumi Machinery) together with the raw materials, and further stirred with a high-speed homogenizer (3000 rpm) for 20 minutes to emulsify. Next, cook with stirring and mixing in a pot (maximum temperature 90 ° C),
The retort pouch was filled. This was then heat treated at a temperature of 98 ° C for 2 hours.
コーンクリームスープのレトルト（加熱）処理前およ
び処理後の白色度を実施例１と同様にして測定すると、
下記の表−２のようになつた。When the whiteness of the corn cream soup before and after the retort (heating) treatment was measured in the same manner as in Example 1,
The result is shown in Table 2 below.
〔表−２〕 コーンクリームスープの白色度 加熱前 加熱後 フイチン酸添加 74.7 71.1 フイチン酸無添加 75.3 67.9 上記表−２の結果から、フイチン酸を添加して得られ
た本発明のコーンクリームスープでは、レトルト加熱後
も白色度がほとんど変らないのに対して、フイチン酸を
添加しないものは、加熱後に白色度が大巾に低下するこ
とがわかる。[Table-2] Whiteness of corn cream soup Before heating After heating Add phytic acid 74.7 71.1 Add no phytic acid 75.3 67.9 From the results in Table 2 above, the corn cream soup of the present invention obtained by adding phytic acid was used. It can be seen that the whiteness is almost unchanged after heating the retort, whereas the whiteness is significantly decreased after heating in the case where phytic acid is not added.
また、フイチン酸を添加して得られた本発明のコーン
クリームスープは、成分の分離も生じず、食味も良好で
あつた。Further, the corn cream soup of the present invention obtained by adding phytic acid did not cause separation of the components and had a good taste.
実施例３ ベシヤメルソース（ホワイトソース）の製造ベシヤメルソース原料の配合 ホワイトルー*2 800重量部 濃縮乳 2000 〃 バター 300 〃 マーガリン 200 〃 チキンコンソメ 80 〃 香辛料 20 〃 フイチン酸 １ 〃 水 3200 〃 ＊2:小麦粉730重量部をバター70重量部で炊めたも
の。Example 3 Manufacture of Beshiameru Sauce (White Sauce) Blend of Beshiameru Sauce Raw Material White Roux * 2 800 parts by weight Concentrated milk 2000 〃 Butter 300 〃 Margarine 200 〃 Chicken consomme 80 〃 Spice 20 〃 Huytic acid 1 〃 Water 3200 〃 * 2: Cooked 730 parts by weight of flour with 70 parts by weight of butter.
上記のベシヤメルソース原料の総てをアルミ製の深鍋
（直径24cm、高さ25cm）に入れ、攪拌しながらガスコン
ロを用いて炊き上げ（90℃で10分間）、その後缶に充填
した。次いで、この缶詰めを温度122℃、圧力2.0気圧で
加熱処理した。All of the above-mentioned raw materials for vesicle sauce were placed in an aluminum pan (diameter: 24 cm, height: 25 cm), cooked using a gas stove with stirring (90 ° C. for 10 minutes), and then filled in a can. Next, this canned product was heat-treated at a temperature of 122 ° C. and a pressure of 2.0 atm.
ベシヤメルソースの上記加熱（122℃）処理前および処
理後の白色度を実施例１と同様にして測定すると、下記
の表−３のようになつた。The whiteness of the vesicle melt before and after the above heating (122 ° C.) treatment was measured in the same manner as in Example 1, and the results are shown in Table 3 below.
〔表−３〕ベシヤメルソースの白色度 加熱前 加熱後 フイチン酸添加 77.1 72.3 フイチン酸無添加 78.1 68.9 上記表−３の結果から、フイチン酸を添加して得られ
た本発明のベシヤメルソースでは、加熱後も白色度かあ
まり低下しないのに対して、フイチン酸を添加しないも
のは、加熱後に白色度が大巾に低下することがわかる。[Table-3] Whiteness of vesicle melt Pre- heating After heating Add phytic acid 77.1 72.3 Add no phytic acid 78.1 68.9 From the results in Table 3 above, in the vesicle melt of the present invention obtained by adding phytic acid, It can be seen that the whiteness does not decrease so much even after heating, whereas the whiteness decreases significantly after heating in the case where phytic acid is not added.
また、フイチン酸を添加して得られた本発明のベシヤ
メルソースは、成分の分離も生じず、食味も良好であつ
た。In addition, the vesicular sauce of the present invention obtained by adding phytic acid did not cause separation of the components and had a good taste.
実施例４ クリームソースの製造クリームソース原料の配合 小麦澱粉 120 重量部 バター 60 〃 玉ねぎ 210 〃 しめじ 240 〃 全脂粉乳 210 〃 食塩 30 〃 調味料 ９ 〃 香辛料 ９ 〃 フイチン酸 1.5 〃 水 1780 〃 上記のクリームソース原料のうち、小麦澱粉、全脂粉
乳、フイチン酸および水の全量をバター30部とともに高
速ホモゲナイザー（3000rpm）で15分間攪拌して乳化さ
れた。これに、みじん切り玉ねぎおよびしめじの全量を
バター30部で炊めたものと調味料、香辛料および食塩の
全量を添加した後、蒸気二重釜を用いて加熱混合し（温
度90℃で20分間）、次いで缶に充填した。その後、温度
120℃、圧力1.5気圧で加熱処理した。Example 4 Production of cream sauce Blending of cream sauce ingredients Wheat starch 120 parts by weight Butter 60 〃 Onion 210 〃 Shimeji 240 〃 Whole milk powder 210 〃 Salt 30 〃 Seasoning 9 〃 Spice 9 〃 Fujic acid 1.5 〃 Water 1780 above Of the cream sauce ingredients, wheat starch, whole milk powder, phytic acid and water were all emulsified by stirring with 30 parts of butter for 15 minutes with a high speed homogenizer (3000 rpm). To this, add all of chopped onions and shimeji mushrooms cooked in 30 parts of butter, seasonings, spices and salt, and heat mix using a steam double kettle (temperature 90 ° C for 20 minutes). Then, the cans were filled. Then the temperature
Heat treatment was performed at 120 ° C. and a pressure of 1.5 atm.
クリームソースの上記加熱（120℃）処理前および処理
後の白色度を実施例１と同様にして測定すると、下記の
表−４のようになつた。The whiteness of the cream sauce before and after the heating (120 ° C.) treatment was measured in the same manner as in Example 1, and the results are shown in Table 4 below.
〔表−４〕 クリームスープの白色度 加熱前 加熱後 フイチン酸添加 75.9 70.2 フイチン酸無添加 77.4 65.1 上記表−４の結果から、フイチン酸を添加して得られた
本発明のクリームスープでは、加熱後も白色度があまり
変らないのに対して、フイチン酸を添加しないものは、
加熱後に白色度が大巾に低下することがわかる。[Table-4] Whiteness of cream soup Before heating After heating Phytic acid was added 75.9 70.2 Phytic acid was not added 77.4 65.1 From the results in Table 4 above, the cream soup of the present invention obtained by adding phytic acid was heated. Whiteness does not change much afterwards, while those without phytic acid added
It can be seen that the whiteness significantly decreases after heating.
また、フイチン酸を添加して得られた本発明のクリーム
スープは、成分の分離も生じず、食味も良好であつた。Further, the cream soup of the present invention obtained by adding phytic acid did not cause separation of the components and had a good taste.
Claims (1)
粉または澱粉を主原料とするソースおよびスープ。1. Sauces and soups containing phytic acid-containing milk and wheat flour or starch as a main raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62123885A JPH082282B2 (en) | 1987-05-22 | 1987-05-22 | Sauce and soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62123885A JPH082282B2 (en) | 1987-05-22 | 1987-05-22 | Sauce and soup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63291533A JPS63291533A (en) | 1988-11-29 |
| JPH082282B2 true JPH082282B2 (en) | 1996-01-17 |
Family
ID=14871773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62123885A Expired - Lifetime JPH082282B2 (en) | 1987-05-22 | 1987-05-22 | Sauce and soup |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH082282B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2566845B2 (en) * | 1990-08-13 | 1996-12-25 | カルピス食品工業 株式会社 | Milk protein-containing acidic beverage |
| US20060008555A1 (en) * | 2004-07-07 | 2006-01-12 | Leprino Foods | Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63209544A (en) * | 1987-02-27 | 1988-08-31 | Kazuo Hara | Preparation of foamed cheese and food comprising said foamed cheese and other food component |
-
1987
- 1987-05-22 JP JP62123885A patent/JPH082282B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63291533A (en) | 1988-11-29 |
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