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Methods for producing roux and starting material thereof, roux, cream source and frozen food

A manufacturing method and a technology for raw materials, which are applied in the field of frozen food, can solve the problems of thick taste, unsmooth cream sauce, and difficulty in restoring cream sauce, and achieve the effects of less deterioration and less quality fluctuation.

Inactive Publication Date: 2015-04-22
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] On the other hand, when thawing and heating frozen food containing cream sauce using a microwave oven, there are problems that the cream sauce is difficult to re-gelatinize and the recovery is slow; Thick and so on

Method used

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  • Methods for producing roux and starting material thereof, roux, cream source and frozen food

Examples

Experimental program
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Effect test

Embodiment 1

[0088] (a) Production of halogen

[0089] Unsalted butter (butter not using salt) was held (left) in a room adjusted to a temperature of 25±2°C for 24 hours to obtain unsalted butter having a uniform temperature of 25°C.

[0090] The unsalted butter was put into a mixer (rotational speed of stirring blade: 30rpm), stirred at a temperature of 25±2° C. for 20 minutes to form a paste, and a paste-like butter was obtained.

[0091] This paste butter: 30 parts by weight (relative to the amount of material per 100 parts by weight of halogen; the same below) and active gluten (made from wheat): 6.55 parts by weight are put into the mixer (stirring blade Rotational speed: 30rpm), stir at a temperature of 25±2°C for 20 minutes until the active gluten is roughly evenly dispersed in the butter to obtain a mixture of butter and active gluten (halogen raw material).

[0092] This mixture and modified starch (the hydroxypropylated phosphoric acid cross-linked starch that corn is made as ma...

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Abstract

Provided is a method for producing a roux for preparing a cream sauce, said roux having a body taste inherent to butter, in particular a roasted feeling characteristic to roux and, when used in a frozen food, showing a high suitability for microwave cooking (for example, assuring uniform heating and easy re-gelatinization, i.e., quick reconstitution) and, after thawing and heating, showing a good texture (for example, a smooth texture). The method for producing a roux comprises: step (A) for stirring butter to give creamy butter; step (B) for mixing the creamy butter obtained in step (A) with active gluten to give a starting material of roux; step (C) for mixing the starting material of roux obtained in step (B) with processed starch to give a mixture; and step (D) for heating the mixture obtained in step (C) to the gelatinization temperature of the processed starch or higher to give a roux.

Description

technical field [0001] The present invention relates to a method for producing roux (flour mixed with oil, used for thick soup) and raw materials thereof, a roux produced by the production method, a cream sauce prepared using the roux, and a roux containing the roux company's frozen meals. Background technique [0002] Cream sauce (also known as white sauce) is conventionally produced by frying wheat flour with butter without burning to make a stew, adding milk, fresh cream, seasoning, etc. to the stew to make. [0003] On the other hand, when thawing and heating frozen food containing cream sauce using a microwave oven, there are problems that the cream sauce is difficult to re-gelatinize and the recovery is slow; Thick and so on. [0004] In order to solve the above-mentioned problems, a cream sauce containing a milk fat component characterized by containing 0.01 to 5% by weight of active gluten and 2 to 10% by weight of modified starch has been proposed (Patent Documen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/39A23L3/36A23L23/10A23L23/00
CPCA23L1/40A23L1/39A23L3/36A23L27/60A23L23/00A23L23/10
Inventor 神田雄司武藤由则奈良和俊竹端彩
Owner MEIJI CO LTD
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