JP2012244972A - Method for producing frozen cream sauce containing vegetable oil - Google Patents

Abstract

Disclosed is a method for producing a frozen cream sauce having a smooth texture that is tangled with noodles even in a warm state and cools even when cooled.
A method for producing a frozen cream sauce, characterized in that a vegetable oil is added and emulsified when the temperature of the sauce immediately before the addition of the vegetable oil in the cooling step before freezing is 5 ° C. or higher and 30 ° C. or lower. A method for producing frozen cream sauces. Further, the emulsification method is a method for producing the frozen cream sauces in which a mixer, a high-pressure homogenizer, or a colloid mill is used.
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Description

  The present invention relates to a method for producing frozen cream sauces containing vegetable oil.

When manufacturing frozen sauces using fats and oils, make a roux with flour and fats and spread them with milk etc. to cool and freeze them, or stir and heat starch, fats and other raw materials at the same time to make sauces A method of cooling and freezing this is known.
For example, in order to obtain a thick sauce, make a sauce with raw material A (4/5 cups of oil, 1.5 cups of flour, 4 cups of milk, 2.5 cups of bouillon, fragrances and seasonings) and cool this. A method of manufacturing a frozen sauce that is frozen by adding 4 tablespoons of corn starch and 1.5 cups of water is known (see, for example, Patent Document 1).
Also, it is white, glossy, and terry. For the purpose of providing a white sauce that can maintain a smooth texture without causing stickiness even when it is cooled, it dissolves fats and oils. Then add monoglyceride, add flour and stir until 120 ° C or higher, make roux, gradually add the remaining ingredients mixed in water, the product temperature will be 85 ° C or higher A method for producing a frozen sauce is known that is stirred carefully until the final yield is adjusted to 85% and then stirred while cooling to contain bubbles and rapidly freeze (see, for example, Patent Document 2).
Also, after heating and heating the raw materials containing milk fat and cereals and / or starches and other necessary auxiliary materials that have milk fat that has a smooth texture even after cooling after being thawed and heated after thawing A method for producing frozen cream sauces in which high-pressure homogenizer treatment is performed without cooling is known (see, for example, Patent Document 3).
Also, melt 2.5 kg of butter in a kettle, add 3 kg of flour and stir to make roux, where 40 kg of milk, 5 kg of milk powder, 0.2 kg of egg yolk, 0.1 kg of sucrose fatty acid ester, 0.1 kg of lecithin, modified starch 0 0.5 kg, cream cheese 6.5 kg, chicken bouillon 0.5 kg, salt 0.5 kg, fresh water 25 kg and mixed with stirring. After reaching 85 ° C., 9.5 kg of fresh cream, basil paste added thereto, 80 ° C. There is known a method for producing a green cream sauce containing frozen basil, which is heated and stirred at 30 minutes, and 100 kg of the obtained sauce is filled into a pouch 1 kg at a time, and after cooling, is subjected to a freezing treatment at −35 ° C. for 40 minutes (eg, patent Reference 4).
In addition, for the purpose of providing a frozen sauce with a rich taste despite being subjected to freezing treatment, 20% special processing liquid egg white, 20% tomato paste, 10% onion paste, 5% soybean salad oil, 4% sugar, 1% sodium chloride, 1% sodium glutamate, 1% hydroxypropylated phosphate cross-linked starch, 0.1% xanthan gum, 37.9% fresh water, put soybean salad oil into a spherical kneader, stir and heat onion paste Stir-fry, add remaining ingredients, mix uniformly, reach 90 ° C. to obtain 100 kg of sauce, fill and seal 140 g (1 serving) of the obtained sauce into each pouch, then -30 ° C. A method for producing a frozen sauce by storing it in a freezer for one day is known (see, for example, Patent Document 5).
In any case, when using fats and oils, adding fats and oils in the cooling step before freezing after heating and stirring is not performed.

JP-A-48-77043 JP 2001-299292 A JP 2007-189913 A JP 2008-125394 A JP 2009-284852 A

In general, when a cream sauce is used as a pasta sauce, when the sauce is warm, the viscosity tends to be low and entanglement with noodles tends to be poor.
In order to improve the entanglement between the cream sauce and the noodles in a warm state, a method of increasing the amount of starch is known, but there is a problem that it becomes sticky and sticky when cooled.
Accordingly, an object of the present invention is to provide a method for producing frozen cream sauces having a smooth texture that is tangled with noodles in a warm state and is well melted even when cooled.

As a result of intensive research to achieve the above object, the present inventor added vegetable oil in the cooling step before the freezing step after the heating and stirring step, and emulsified it, so that even in a warm state, The inventors have found that frozen cream sauces having a smooth texture that melts well in the mouth even when entangled well and have been cooled, have resulted in the completion of the present invention.
Therefore, the present invention is a method for producing a frozen cream sauce, wherein the vegetable oil is added and emulsified when the temperature of the sauce immediately before adding the vegetable oil in the cooling step before freezing is 5 ° C. or higher and 30 ° C. or lower. It is the manufacturing method of the frozen cream sauce characterized.
Further, the emulsification method is a method for producing the frozen cream sauces in which a mixer, a high-pressure homogenizer, or a colloid mill is used.

  According to the method of the present invention, it is possible to produce frozen cream sauces that have a smooth texture that is well melted in the mouth even when it is warm and entangled with noodles.

Hereinafter, the present invention will be described in detail.
Frozen cream sauces containing vegetable oil refer to frozen cream sauces that contain vegetable oil as an essential ingredient, such as frozen carbonara sauce, cream sauce, tomato cream sauce, mentaiko cream sauce, white sauce (bechamel sauce), etc. Can be mentioned.
These frozen cream sauces can be used for pasta sauce, gratin sauce, doria sauce, cream stew sauce, and soup.
In particular, when used as a pasta sauce, there is a demand for a sauce that has good entanglement with noodles.
The carbonara sauce is a sauce made from bacon, eggs, cheese, starch, seasonings, spices, fresh cream, milk and the like.
Generally, after bacon is fried, it is prepared by adding other ingredients and heating.
The white sauce refers to a sauce made from starch, butter, margarine, milk, fresh cream, seasonings, spices and the like.
In general, starch, butter and margarine are heated to make white roux, and milk and whipped cream, seasonings and spices are added little by little and heated.
The raw materials for these frozen cream sauces can be used without particular limitation as long as they are raw materials used in conventional frozen cream sauces.

  The vegetable oil used as an essential raw material in the present invention is not particularly limited as long as it is a plant-derived oil that is liquid at room temperature, such as rapeseed oil, soybean oil, cottonseed oil, corn oil, rice oil, safflower oil, sunflower oil, olive oil, Oil can be used.

If the manufacturing process of the frozen cream sauces of this invention has the process of adding and emulsifying vegetable oil in the cooling process before freezing after heating and stirring and heating and stirring raw materials other than the vegetable oil added in the cooling process. There is no particular limitation.
The vegetable oil is added and used as an essential raw material in the cooling step before freezing, but is not limited to use as a raw material arbitrarily used in the stirring and heating step, and may be used in the stirring and heating step.

Below, an example of the manufacturing process of the frozen cream sauce of this invention is shown.
First, raw materials are mixed using a batter mixer or a hand mixer.
As a mixing method, the powder material is gradually added to the liquid raw material and mixed until there is no lumps.
When using roux, the roux is first prepared by heating the fats and starches and mixed with other raw materials.

  The mixed raw material is put into a kneader or a double kettle, etc., and heated and stirred at 85 ° C. to 100 ° C. until the starch swells to prepare an edible state.

Cooling before freezing is performed after heating.
In this cooling step, vegetable oil is added and emulsified using a mixer or the like.
As the emulsification method, a conventionally known method can be used. For example, a mixer, a high-pressure homogenizer, a colloid mill, or the like can be used.
When using a mixer or the like having a low emulsifying ability, the emulsification efficiency is improved by using an emulsifier as a raw material.
When vegetable oil is added and emulsified little by little, emulsification becomes easier than when it is added all at once.
When adding vegetable oil, the temperature of the sauce immediately before adding vegetable oil is 5 degreeC or more and 30 degrees C or less.
When the temperature of the sauce immediately before adding the vegetable oil to less than 5 ° C. is lowered, the viscosity is increased and stirring tends to be difficult.
Moreover, when the temperature of the sauce immediately before adding vegetable oil exceeds 30 degreeC which cooling is not enough and a viscosity tends to isolate | separate loosely, it is unpreferable.
Although the addition amount of vegetable oil can be suitably adjusted with the kind of product to request | require, vegetable oil is used 3 mass% or more and 20 mass% or less with respect to the whole quantity.
In the present invention, the total amount refers to the total mass of the source product.
In general, when a sauce is prepared, the yield decreases due to evaporation of water due to heating, etc., so the added raw materials do not all become product mass.
When the amount of the vegetable oil is less than 3% by mass, the effect is not obtained, and when the amount exceeds 20% by mass, the vegetable oil is separated. Therefore, the amount is preferably 3% by mass to 20% by mass.
Moreover, when using an emulsifier, it is about 0.2 mass% or more and 2 mass% or less with respect to the whole quantity.
If the amount of the emulsifier used is large, the taste is adversely affected and the viscosity tends to become loose.
The emulsifier that can be used is not particularly limited as long as it can emulsify vegetable oil, and examples thereof include monoglyceride, organic acid monoglyceride, polyglycerin ester, sucrose ester, sorbitan ester, PG ester, and lecithin.
When emulsification is complete, freeze it.

The freezing method is not particularly limited as long as it is a method for freezing conventional frozen cream sauces. For example, the frozen cream is rapidly frozen by using a quick freezer at -30 ° C or lower until the product temperature becomes -15 ° C or lower. Sources can be obtained.
The frozen cream sauces of the present invention can be stored for about 1 year if stored at -15 ° C or lower.
Alternatively, boiled spaghetti or macaroni is placed in a container and served with a cream sauce to freeze quickly.

The frozen cream sauces of the present invention can be eaten as they are after thawing, but are preferably eaten by heating.
Examples of the method for thawing the frozen cream sauces of the present invention include a thawing method using a microwave oven, cold water, hot water bath, refrigerated thawing, room temperature thawing and the like.
The same thawing method may be used when used as a pasta sauce.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Test Example: Vegetable oil content]
Frozen carbonara sauce was prepared by the following steps with the formulation shown in Table 1.
The unit in the table is part by mass.
(1) Add half amount of water to a batter mixer, add seasoning, spices and starch, turn 1
Mixing was performed at 700 rpm for 5 minutes, and almost uniform mixing was performed.
(2) The remaining water was put into another batter mixer, cheese, thickener, emulsifier, egg, cream and milk were added and mixed for 5 minutes at a rotational speed of 1700 rpm and mixed almost uniformly.
(3) The kneader was charged with the mixture obtained in the steps (1) and (2) and heated at 85 ° C. for about 10 minutes until the total mass reached 100 parts by mass.
(4) The source was vacuum-cooled to 20 ° C.
(5) After adding the sauce obtained in the step (4) to the batter mixer, the vegetable oil was added little by little over 6 minutes while stirring at 1700 rpm, and after completion of the addition, the mixture was further mixed for 3 minutes.
(6) This sauce was frozen in a freezer at −40 ° C. for 40 minutes to obtain a frozen carbonara sauce.

The carbonara sauce before freezing obtained up to the step (5) is frozen by topping 100 g of spaghetti with 200 g of spaghetti, stored for 1 day, heated in a 600 W microwave oven for 4 minutes and then shown in Table 2 by 10 panelists. Evaluation was performed based on the evaluation criteria.
The results (average points) are shown in Table 3.

Test Example 1 and Test Example 6 were inferior in taste, texture, and water separation, and Test Example 2 was a better result than Test Example 1, but it was not a satisfactory product.
Test Example 3, Test Example 4, and Test Example 5 were good products.

[Test example: Source temperature when vegetable oil is added]
A frozen carbonara sauce was obtained in the same manner as in the above step except that the temperature of the sauce immediately before adding the vegetable oil in the step (4) was changed as shown in Table 4 in the formulation of Test Example 4.
These carbonara sauces were topped with 100 g of spaghetti and frozen for 100 g, stored for 1 day, heated in a 600 W microwave oven for 4 minutes, and then evaluated according to the evaluation criteria shown in Table 2 by 10 panelists.
The results (average points) are shown in Table 5.

Test example 7 and test example 11 were inferior in taste, texture and water separation, and test example 8 was a better result than test example 7, but it was not a satisfactory product.
Test Example 9 and Test Example 10 were good products.

[Example: Cream sauce]
The frozen mushroom cream sauce of Test Example 12 was obtained by the following steps and blending.
(Combination)
Flour 2.5 parts by weight Butter 2.5 parts by weight Cheese 3 parts by weight Emulsifier 1.5 parts by weight Milk 20 parts by weight Mushroom 10 parts by weight Seasoning 3 parts by weight Spice 0.3 parts by weight
Water 52.2 parts by weight Vegetable oil 15 parts by weight (production process)
(1) Butter was dissolved by heating, wheat flour was added, and the mixture was heated at 100 ° C. or higher to prepare roux.
(2) Cheese, an emulsifier and milk were put into a batter mixer and stirred for 7 minutes at a rotational speed of 2100 rpm.
(3) Mushrooms were put on a food processor and chopped to 10 mm or less.
(4) The seasonings and spices were dissolved in water with an appropriate amount of water.
(5) The material obtained in the steps (1) to (4) was put into a kneader and heated at 85 ° C. for about 10 minutes until the total mass reached 100 parts by mass.
(6) The source was vacuum-cooled to 30 ° C.
(7) After the sauce was put into the batter mixer, the vegetable oil was added little by little over 7 minutes while stirring at 2100 rpm, and the mixture was further stirred for 2 minutes after completion of the addition.
(8) This sauce was frozen for 40 minutes in a freezer at −40 ° C. to obtain a frozen mushroom cream sauce.

  A frozen mushroom cream sauce was obtained in the same manner as in Test Example 12, except that the vegetable oil added in Step (7) of Test Example 12 was added in Step (5) as Test Example 13.

The frozen mushroom cream sauce before freezing obtained up to the step (7) was frozen by topping with 100 g of spaghetti 200 g, stored for 1 day, heated in a 600 W microwave oven for 4 minutes and then subjected to 10 panelists. Evaluation was performed according to the evaluation criteria shown in FIG.
The results (average points) are shown in Table 6.

Test Example 14 was a normal evaluation, but Test Example 12 was a good product.

Claims (2)

  A method for producing a frozen cream sauce, characterized in that a vegetable oil is added and emulsified when the temperature of the sauce immediately before adding the vegetable oil in the cooling step before freezing is 5 ° C or higher and 30 ° C or lower. Manufacturing method. The method for producing frozen cream sauces according to claim 1 or 2, wherein the emulsification method is a mixer, a high-pressure homogenizer, or a colloid mill.