JPH02227059A - White sauce composition - Google Patents
White sauce compositionInfo
- Publication number
- JPH02227059A JPH02227059A JP1048062A JP4806289A JPH02227059A JP H02227059 A JPH02227059 A JP H02227059A JP 1048062 A JP1048062 A JP 1048062A JP 4806289 A JP4806289 A JP 4806289A JP H02227059 A JPH02227059 A JP H02227059A
- Authority
- JP
- Japan
- Prior art keywords
- white sauce
- parts
- lecithin
- sauce composition
- acid ester
- 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.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はホワイトソース組成物に関する。更に詳しくは
グリセリンモノ脂肪酸エステルとレシチンを含有するこ
とを特徴とするホワイトソース組成物に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a white sauce composition. More specifically, the present invention relates to a white sauce composition characterized by containing glycerin monofatty acid ester and lecithin.
〔従来の技術及び発明が解決しようとする課題〕従来グ
ラタンやクリームシチュー等いろいろな調理品をつくる
のに、ホワイトソースが用いられている。このホワイト
ソースは小麦粉と油脂と水／又は牛乳により、加熱調理
される。調製されたホワイトソースは、なめらかで舌ざ
わりのよいものが要求される。しかしながら従来のホワ
イトソースの舌ざわりは十分なものではなく、特に時間
の経過したものは硬く且つなめらかでない舌ざわりにな
る。また加熱調理中も粘度が高くなり作業性が非常に悪
いという欠点があった。[Prior Art and Problems to be Solved by the Invention] Conventionally, white sauce has been used to prepare various dishes such as gratin and cream stew. This white sauce is heated and cooked using flour, oil, and water/milk. The prepared white sauce is required to be smooth and have a pleasant texture. However, the texture of conventional white sauces is not sufficient, and especially those that have been used for a long time become hard and have an unsmooth texture. In addition, the viscosity increases during cooking, resulting in very poor workability.
本発明者は加熱調理中の作業性が良く、なおかつ時間が
経過してもなめらかで舌ざわりの良いホワイトソースを
つくるべく鋭意研究した結果、本発明を完成した。The present inventor completed the present invention as a result of intensive research in order to create a white sauce that is easy to work with during cooking and has a smooth texture over time.
すなわち本発明は界面活性剤を含有することを特徴とす
るホワイトソース組成物に関するものである。本発明で
いう界面活性剤とは、グリセリンモノ脂肪酸エステルと
レシチンである。That is, the present invention relates to a white sauce composition characterized by containing a surfactant. The surfactant as used in the present invention is glycerin monofatty acid ester and lecithin.
本発明においてグリセリンモノ脂肪酸エステルとレシチ
ンの添加量は、ホワイトソース１Ｇ０部（部は重量部、
以下同じ）に対して共に０．１部から２．０部が好まし
く、これより少ないと効果が不十分であり、多いと硬い
ホワイトソースになり好ましくない。グリセリンモノ脂
肪酸エステル又はレシチン単独では、好ましい結果には
ならない。In the present invention, the amount of glycerin monofatty acid ester and lecithin added is 1G0 part of white sauce (parts are parts by weight,
The amount is preferably 0.1 to 2.0 parts (the same applies hereinafter); if it is less than this, the effect will be insufficient, and if it is more than this, the white sauce will be hard, which is not desirable. Glycerin monofatty acid ester or lecithin alone does not give favorable results.
次に実施例及び比較例を示し、本発明を更に説明する。Next, Examples and Comparative Examples will be shown to further explain the present invention.
実施例１−４
マーガリン３０部を加熱溶解し、小麦粉３０部にステア
リン酸モノグリセライド及び粉末状レクチ２６０．５部
又は２部を混合したもの、もしくはステアリン酸モノグ
リセライド０．５部と粉末状レシチン２部を混合したも
の、もしくはステアリン酸モノグリセライド２部と粉末
状レシチン０．５部を混合したものを加え更に加熱した
。Example 1-4 30 parts of margarine was heated and dissolved, and 30 parts of wheat flour was mixed with 260.5 parts or 2 parts of stearic acid monoglyceride and powdered lecithin, or 0.5 part of stearic acid monoglyceride and 2 parts of powdered lecithin. A mixture of these or a mixture of 2 parts of stearic acid monoglyceride and 0.5 part of powdered lecithin was added and further heated.
これに牛乳を１２０部加え更に加熱したところ、なめら
かで舌ざわりがよく作業性の良好なホワイトソースが得
られた。その結果を第２表に示す。その評価基準表は第
１表に示した。When 120 parts of milk was added to this and further heated, a white sauce with a smooth texture and good workability was obtained. The results are shown in Table 2. The evaluation criteria table is shown in Table 1.
比較例１
マーガリン３０部を加熱溶解し、小麦粉を３０部加え更
に加熱した。これに牛乳を１２０部加え更に加熱したが
、硬く作業性の悪いホワイトソースになった。その結果
を第３表に示す。Comparative Example 1 30 parts of margarine was heated and dissolved, 30 parts of wheat flour was added and further heated. 120 parts of milk was added to this and heated further, but the resulting white sauce was hard and difficult to work with. The results are shown in Table 3.
比較例２−６
マーガリン３０部を加熱溶解し、小麦粉３０部にステア
リン酸モノグリセリンエステル０．５部または２．５部
、もしくは粉末状レシチン０．５部または２．５部、も
しくはステアリン酸モノグリセライド、レシチン共に各
２．５部を加え更に加熱したところやわらかく、なめら
かなホワイトソースは得られなかった。その結果を第３
表に示す。Comparative Example 2-6 30 parts of margarine is heated and dissolved, and 0.5 part or 2.5 parts of stearic acid monoglycerin ester, or 0.5 part or 2.5 parts of powdered lecithin, or stearic acid monoglyceride is added to 30 parts of wheat flour. When 2.5 parts each of lecithin and lecithin were added and further heated, a soft and smooth white sauce could not be obtained. The result is the third
Shown in the table.
比較例で示すようにグリセリンモノ脂肪酸エステルもし
くはレシチン単独では、やわらかくなめらかなホワイト
ソースは得られず、グリセリンモノ脂肪酸エステルとレ
シチンをホワイトソース１００部に対して各々（１，１
部から２．０部の範囲での混合添加によってのみ、やわ
らかくなめらかなホワイトソースが得られ、これは特異
的な効果である。As shown in the comparative example, using glycerin monofatty acid ester or lecithin alone does not produce a soft and smooth white sauce.
A soft and smooth white sauce can only be obtained by mixing additions in the range of 2.0 parts to 2.0 parts, which is a unique effect.
第１表
第 ３
表
本添加量は、ホワイトソース全量に対する重量部〔発明
の効果〕
叙述のごとく、グリセリンモノ脂肪酸エステルとレシチ
ンを含有することを特徴とするホワイトソース組成物に
よりホワイトソースのやわらかさ、作業性が著しく向上
する。本発明のホワイトソース組成物を用いて調理され
たホワイトソースは、出来上がり直後は勿論のこと時間
経過後（例えば、５時間後）においてもやわらかく且つ
表面に亀裂を生じず、食感上および作業上好ましい効果
を発揮する。Table 1 Table 3 The amounts added are in parts by weight based on the total amount of white sauce [Effect of the invention] As described above, the white sauce composition characterized by containing glycerin monofatty acid ester and lecithin improves the softness of white sauce. , workability is significantly improved. The white sauce prepared using the white sauce composition of the present invention is soft and does not crack on the surface not only immediately after completion but also after a period of time (for example, after 5 hours), and has a good texture and workability. Demonstrates favorable effects.
Claims (2)
ソース組成物。(1) A white sauce composition characterized by containing a surfactant.
レシチンであり、各々の含有量が全量１００部に対して
０．１〜２．０部である請求項１記載のホワイトソース
組成物。(2) The white sauce composition according to claim 1, wherein the surfactant is glycerin monofatty acid ester and lecithin, and the content of each is 0.1 to 2.0 parts based on 100 parts of the total amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1048062A JPH02227059A (en) | 1989-02-28 | 1989-02-28 | White sauce composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1048062A JPH02227059A (en) | 1989-02-28 | 1989-02-28 | White sauce composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02227059A true JPH02227059A (en) | 1990-09-10 |
Family
ID=12792863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1048062A Pending JPH02227059A (en) | 1989-02-28 | 1989-02-28 | White sauce composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02227059A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55159771A (en) * | 1979-05-29 | 1980-12-12 | Snow Brand Milk Prod Co Ltd | Preparation of sauce |
| JPS61173770A (en) * | 1985-01-28 | 1986-08-05 | Nippon Oil & Fats Co Ltd | Production of white sauce |
| JPS6451067A (en) * | 1987-08-24 | 1989-02-27 | Nichirei Kk | Preparation of roux |
-
1989
- 1989-02-28 JP JP1048062A patent/JPH02227059A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55159771A (en) * | 1979-05-29 | 1980-12-12 | Snow Brand Milk Prod Co Ltd | Preparation of sauce |
| JPS61173770A (en) * | 1985-01-28 | 1986-08-05 | Nippon Oil & Fats Co Ltd | Production of white sauce |
| JPS6451067A (en) * | 1987-08-24 | 1989-02-27 | Nichirei Kk | Preparation of roux |
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