Reduced salt cream based roux

Abstract

To provide roux and food excellent in salty taste and creamy feeling even with a small amount equivalent to salt, and having good flavor balance.SOLUTION: A roux comprising milk raw materials and protein-enriched whey, wherein the amount of sodium chloride equivalent to the roux is 8. 0g / 100g or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a reduced-salt cream-based roux. [Background technology]

[0002] In recent years, growing health consciousness has led to a growing need for low-salt foods. Excessive intake of sodium ions derived from salt is believed to be one of the causes of high blood pressure, heart disease, etc., and therefore there is a desire to reduce salt intake. However, low-salt foods lack a salty taste and therefore do not have a satisfactory palatability.

[0003] Patent Document 1 discloses a reduced-salt stew sauce to which potassium chloride and at least one acid selected from acetic acid and lactic acid have been added, and states that the saltiness can be enhanced. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2011 / 040505 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the reduced-salt stew sauce described in Patent Document 1 leaves room for improvement in terms of the original flavor of stew (creamy texture, etc.). The present invention aims to provide a roux and a food product which have excellent saltiness and creaminess and a well-balanced flavor even when the amount of salt equivalent is small. [Means for solving the problem]

[0006] In order to solve the above problems, the present inventors have conducted extensive research and have found that by incorporating protein concentrated whey into a roux containing dairy ingredients, it is possible to achieve an excellent salty taste and creamy texture, as well as a well-balanced flavor, even with a minimum amount of salt equivalent. The present invention has been completed based on these findings and includes the following broad aspects. [Section 1] A roux comprising a milk raw material and protein concentrated whey, The salt equivalent amount is 8.0 g / 100 g or less relative to the roux. Lou. [Section 2] Item 2. The roux according to Item 1, wherein the protein-enriched whey is contained in an amount of 0.5 to 12% by mass based on the total amount of the roux. [Section 3] Item 3. The roux according to Item 1 or 2, further comprising whey. [Section 4] A sauce comprising a milk ingredient and a protein-enriched whey, The salt equivalent amount of the sauce is 1.3g / 100g or less. sauce. [Section 5] Item 5. The sauce according to Item 4, wherein the protein concentrated whey is contained in an amount of 0.08 to 1.9% by mass based on the total amount of the sauce. [Section 6] Item 6. The sauce according to Item 4 or 5, further comprising whey. [Section 7] Contains whey protein concentrate, a salty flavor enhancer. [Section 8] Item 8. A method for enhancing the saltiness of food, comprising adding the saltiness enhancer according to Item 7 to a food containing a dairy ingredient. [Section 9] Item 9. The method for enhancing the salty taste according to Item 8, wherein the food is a reduced-salt food. [Section 10] The present invention provides a method for using concentrated protein whey to enhance the saltiness of a food product containing a dairy ingredient. [Section 11] Use of protein concentrated whey for producing a salty taste enhancer. [Section 12] Creaminess enhancer, including whey protein concentrate. [Section 13] Item 4. The method for producing a roux according to any one of Items 1 to 3, wherein the milk raw material and the protein-concentrated whey are mixed with other raw materials by stirring using a cutter. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a roux and a food product which have an excellent salty taste and creamy texture and a well-balanced flavor even when the amount of salt equivalent is small. DETAILED DESCRIPTION OF THE INVENTION

[0008] 1. Roux As used herein, "roux" refers to a solid mixture of various ingredients that have an important effect on the taste of a dish, and is added when cooking a dish that is cooked by adding water and various ingredients and simmering. The form of the roux may be any form known in the art. Examples of the form of the roux include block, flake, and granule forms.

[0009] In this specification, "creamy" refers to the distinctive aroma, flavor, and richness of flavor that come from raw milk, cow's milk, cream, butter, etc.

[0010] In this specification, "enhancing" the creaminess means that the above-mentioned creaminess is felt more strongly.

[0011] In this specification, "enhancing" saltiness means that the saltiness is perceived as being stronger, as if the salt concentration had been increased.

[0012] As used herein, the term "food" broadly encompasses anything that can be taken orally (excluding medicines). Unless otherwise specified, the term encompasses not only so-called foods, but also beverages, seasonings, supplements, etc., and is used to mean health foods, functional foods, nutritional supplements, health-promoting foods (e.g., foods for specified health uses, foods with nutrient functions, foods with functional claims), foods for special dietary uses (e.g., foods for infants, foods for pregnant women, foods for sick people), etc. "Food" also encompasses food compositions.

[0013] In this specification, the form of the "food" is not particularly limited, and may be, for example, a solid form, a semi-liquid or gel form, or a drink or powder form.

[0014] The present invention provides a roux comprising a blend of a milk raw material and protein-concentrated whey. The roux of the present invention comprises a milk raw material and protein-concentrated whey. The roux of the present invention has a salt equivalent of 8.0 g / 100 g or less. In a preferred embodiment, the present invention is used to provide a food product that satisfies the WHO's recommended daily salt intake of less than 5 g / day, and therefore also provides a roux having a salt equivalent of 7.7 g / 100 g or less. By blending protein-concentrated whey into a roux, it is possible to enhance the saltiness and creaminess and achieve a good flavor balance in foods made from a roux with a reduced salt equivalent content compared to a regular roux.

[0015] The roux of the present invention is preferably a roux for a cream-based food. In this specification, "cream-based food" means a food containing a dairy ingredient. Examples of roux for cream-based foods include white roux, stew roux (cream stew roux, pumpkin stew roux, etc.), chowdar roux, potage roux, etc. Further examples include roux for sauces of various cream-based foods, including pasta sauce, spreads, fillings, etc.

[0016] The roux of the present invention can be mixed with hot water (or boiling water) and left to stand for several minutes (for example, 1 to 3 minutes) to make sauces such as stew, chowder, and potage.

[0017] Dairy ingredients refer to any milk and dairy products known in the art, as well as foods made primarily from these. Examples of milk include raw milk, cow's milk, special milk, partially skimmed milk, skim milk, and processed milk. Examples of dairy products include cream, cheese, concentrated milk, concentrated skim milk, unsweetened condensed skim milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, butter, milk powder, cheese powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria beverages, and dairy beverages. Examples of foods made primarily from milk and dairy products include creaming powder, milk sauce, and cream cheese sauce. These can be used alone or in combination. Cream and creaming powder are preferred for their enhanced creaminess. Note that, in this specification, "dairy ingredients" does not include protein-enriched whey or whey.

[0018] In the roux of the present invention, the content of the milk raw material is preferably 0.5 to 30% by mass, more preferably 1.0 to 15% by mass, based on the total amount of the roux.

[0019] In this specification, "whey" can also be referred to as "milk serum" or "whey." "Whey" is a liquid containing lactose, water-soluble proteins, salts, etc., obtained by removing casein, fat, fat-soluble vitamins, etc. from milk (such as cow's milk).

[0020] As used herein, "protein-enriched whey" refers to whey obtained by fermenting milk with lactic acid bacteria or by adding enzymes or acids to milk, and may be concentrated. This may be in liquid or solid form, or in powder form from which almost all of the water has been removed. For example, this includes concentrated whey and protein-enriched whey powder as defined in the Ministry of Health and Welfare Ordinance No. 52 of 1951 (Ministry of Health, Labour and Welfare Ordinance on Milk and Dairy Products). The protein content in the protein-enriched whey is preferably 15% by mass or more, more preferably 25% by mass or more, even more preferably 35% by mass or more, and particularly preferably 45% by mass or more, based on dry weight. While there is no particular upper limit for the protein content in order to achieve the effects of the present invention, it is preferably less than 80% by mass. The ash content in the protein-enriched whey is preferably 1 to 30% by mass, more preferably 5 to 25% by mass, and particularly preferably 10 to 20% by mass.

[0021] Examples of methods for concentrating whey proteins include membrane separation techniques such as ultrafiltration, reverse osmosis, microfiltration, nanofiltration, and diafiltration, electrodialysis, ion exchange resin methods, and desalination, and these can be used alone or in combination of two or more.

[0022] The protein-enriched whey used in the present invention is preferably a protein-enriched whey powder, which is a powdery solid, from the viewpoints of dispersibility, solubility, etc. The solid form of the protein-enriched whey can be obtained by further drying each protein concentrate obtained by the above-mentioned protein concentration treatment. The drying treatment can be carried out using a common device or method, such as, but not limited to, spray drying, drum drying, vacuum freeze drying, and vacuum (reduced pressure) drying.

[0023] In the present invention, the protein-enriched whey may be produced by a conventional method, or a commercially available product such as Fondolac SL (manufactured by Maigret Japan Co., Ltd.) may be used.

[0024] In the roux of the present invention, the content of the protein concentrated whey is preferably 0.5 to 12% by mass, more preferably 1 to 11% by mass, and particularly preferably 5 to 10% by mass, based on the total amount of the roux. By including protein concentrated whey in the above range, it is possible to sense an enhanced saltiness and creaminess, which is preferable.

[0025] The salt equivalent of the roux of the present invention is 8.0 g / 100 g or less of the roux, and in view of the WHO's recommended daily salt intake of less than 5 g / day, it is preferably 7.7 g / 100 g or less, more preferably 7.2 g / 100 g or less, and particularly preferably 6.7 g / 100 g or less. The lower limit of the salt equivalent is not particularly limited, but is preferably 5.0 g / 100 g or more, more preferably 5.2 g / 100 g or more, and particularly preferably 5.3 g / 100 g or more. The "salt equivalent" used in this specification refers to the amount of salt calculated from the amount of sodium contained per 100 g of food, and is calculated based on the sodium content in the food as determined by inductively coupled plasma atomic emission spectrometry, atomic absorption spectrometry, or the like. The following formula: Salt equivalent (g / 100g) = sodium content in food (mg / 100g) x 2.54 / 1000 It is calculated by:

[0026] In one embodiment, the roux of the present invention may further contain whey. From the viewpoints of dispersibility, solubility, etc., the whey is preferably whey powder, which is a powdery solid.

[0027] In the present invention, whey may be produced by a conventionally known method, or a commercially available product such as whey powder (manufactured by Morinaga Milk Industry Co., Ltd.) may be used.

[0028] In the roux of the present invention, the whey content is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 4% by mass or less, particularly preferably 3% by mass or less, and most preferably 2% by mass or less, based on the total amount of the roux. In a preferred embodiment, the roux of the present invention does not contain whey (i.e., 0% by mass).

[0029] The roux of the present invention preferably contains, in addition to the above-mentioned milk ingredients, protein concentrated whey, and whey, a starch-based ingredient, an oil or fat, and a flavor ingredient. Optionally, additives, food ingredients, and food ingredients contained in known foods can be appropriately added.

[0030] The starch-based raw material is not particularly limited as long as it thickens the sauce after cooking. Examples include starch, modified starch, grain flour, etc. Examples of starch include potato starch, tapioca starch, sweet potato starch, waste starch, corn starch, wheat starch, rice starch (e.g., glutinous rice starch, non-glutinous rice starch, etc.). Examples of modified starch include cross-linked starch, esterified starch, etherified starch, soluble starch, bleached starch, etc. Examples of grain flour include wheat flour, rye flour, buckwheat flour, rice flour, corn flour, millet flour, and proso millet flour. These may be used alone or in combination of two or more.

[0031] The starch raw material preferably contains wheat flour, and more preferably is wheat flour. The wheat flour may be any of strong flour, medium flour, and weak flour, but weak flour is preferred.

[0032] The content of the starch-based raw material is preferably 15 to 45% by mass, more preferably 20 to 40% by mass, based on the total amount of the roux.

[0033] Examples of fats and oils include any vegetable fats and oils, animal fats and oils, and hydrogenated oils and interesterified oils obtained from these as raw materials. Examples of vegetable fats and oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, palm oil, rice oil, etc., and examples of animal fats and oils include beef tallow, ghee, butter, butter oil, lard, etc. These may be used alone or in combination of two or more.

[0034] The content of the oil or fat is preferably 10 to 50% by mass, more preferably 30 to 40% by mass, based on the total amount of the roux.

[0035] As used herein, flavor ingredients refer to ingredients used to impart flavor to a roux. Examples of flavor ingredients include seasoning ingredients and flavoring ingredients. Seasoning ingredients include seasonings and other seasoning materials. Examples include food additives, protein hydrolysates, salt, bouillon, ketchup, soy sauce, and the like. Flavor ingredients also include ingredients that impart flavor, such as spices and spice extracts. Note that, as used herein, "flavor ingredients" does not include dairy ingredients, protein concentrated whey, whey, or starch-based ingredients. Examples of flavor ingredients include salt, sugar, sodium glutamate, bouillon, sauce powder, curry powder, and various extracts, powders, pastes, liquids, and the like, of meat, vegetables, and fruits. These may be used alone or in combination.

[0036] The content of the flavoring ingredient is preferably 5 to 60% by mass, more preferably 10 to 50% by mass, based on the total amount of the roux.

[0037] Examples of additives include emulsifiers, preservatives, flavorings, coloring agents, antioxidants, and the like.

[0038] The roux of the present invention can be produced, for example, by the following method. (1) A process of heating and mixing oils and starch-based raw materials. (2) A step of adding ingredients other than fats and oils and starch-based ingredients (dairy ingredients, protein concentrated whey, whey, flavor ingredients, additives, etc.) to the mixture obtained in step (1) and stirring and mixing. (3) A step of cooling the mixture obtained in step (2) to obtain a solid roux.

[0039] In step (1), heating is preferably carried out at 100 to 150° C., more preferably 110 to 140° C. The heating time is preferably 10 to 180 minutes, more preferably 20 to 120 minutes.

[0040] In step (2), it is preferable to cool the mixture obtained in step (1) to about 60 to 80°C, and then add ingredients other than fats and oils and starch-based ingredients (dairy ingredients, protein-concentrated whey, whey, flavor ingredients, additives, etc.). Furthermore, in this step, it is preferable to perform stirring using a cutter. The stirring speed of the cutter is preferably 500 to 3000 rpm, more preferably 1000 to 2000 rpm. The stirring time is preferably 10 to 120 minutes, more preferably 20 to 100 minutes.

[0041] In step (3), it is preferable to cool the mixture obtained in step (2) to about 50 to 60°C, fill it into a container, and further cool it to form a solid roux.

[0042] 2. Sauce In one embodiment, a sauce can be made by stirring the roux of the present invention with hot water (or boiling water) and holding the mixture for several minutes (e.g., 1 to 3 minutes). The amount of hot water (or boiling water) is preferably 3 to 11 times, and more preferably 4 to 10 times, the mass of the roux.

[0043] The sauce of the present invention is a blend of a milk ingredient and protein concentrated whey. The sauce of the present invention has a salt equivalent of 1.3 g / 100 g or less. The salt equivalent is preferably 1.2 g / 100 g or less, more preferably 1.1 g / 100 g or less, and particularly preferably 1.0 g / 100 g or less. The lower limit of the salt equivalent is not particularly limited, but is preferably 0.8 g / 100 g or more.

[0044] In the sauce of the present invention, the content of protein concentrated whey is preferably 0.08 to 1.9 mass % relative to the total amount of the sauce, more preferably 0.15 to 1.7 mass %, and particularly preferably 0.75 to 1.6 mass %.

[0045] In one embodiment, the sauce of the present invention may further comprise whey.

[0046] In the sauce of the present invention, the whey content is preferably 1.5% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.7% by mass or less, particularly preferably 0.5% by mass or less, and most preferably 0.3% by mass or less, based on the total amount of the sauce. In a preferred embodiment, the sauce of the present invention does not contain whey (i.e., 0% by mass).

[0047] In addition, the starch-based ingredients, oils and fats, flavor ingredients, additives, etc. described in the above section "1. Rou" may also be blended into the sauce of the present invention.

[0048] The sauce obtained from the roux of the present invention has an enhanced saltiness and creaminess, and a well-balanced flavor, compared to sauces obtained from conventional roux.

[0049] 3. Salt enhancer In one embodiment, a salty taste enhancer is provided that comprises protein concentrated whey.

[0050] The content of the protein concentrated whey in the salty taste enhancer of the present invention is preferably 1 to 100 parts by mass, more preferably 50 to 100 parts by mass, per 100 parts by mass of the salty taste enhancer. That is, the protein concentrated whey itself may be used as the salty taste enhancer. Furthermore, the salty taste enhancer of the present invention may further contain a conventional base depending on the form of the salty taste enhancer.

[0051] When the salty taste enhancer of the present invention is in a liquid form, examples of the base include water, various animal and vegetable oils, ethanol, etc. When the salty taste enhancer of the present invention is in a solid form, examples of the base include starch, dextrin, cyclodextrin, sugars (e.g., sucrose, glucose, etc.), protein, peptide, salt, solid fat, silicon dioxide, yeast cells, various powder extracts, etc. These may be used alone or in combination of two or more.

[0052] Furthermore, the salty taste enhancer of the present invention may contain additives such as excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners, acidulants, spices, and colorants in addition to the protein concentrated whey, as long as the object of the present invention is not impaired.

[0053] The food to which the salty taste enhancer of the present invention is added is not particularly limited, but is preferably one for which an enhanced salty taste is desired, and is more preferably a reduced-salt food. By adding the salty taste enhancer of the present invention to a food, the salty taste of the food can be enhanced. Note that "reduced-salt food" means a food in which the amount of salt equivalent is reduced compared to normal foods.

[0054] In one embodiment, the food to which the salty taste enhancer of the present invention is added is preferably a food containing a dairy ingredient, more preferably a reduced-salt food containing a dairy ingredient, such as stew (cream stew, pumpkin stew, etc.), chowder, potage, pasta sauce, spread, filling, etc.

[0055] In one embodiment, protein-enriched whey can be used to enhance the salty taste of foods incorporating dairy ingredients.

[0056] The salty taste enhancer of the present invention can be produced using protein concentrated whey by a method commonly used in the field of food additives and the like.

[0057] 4. Creaminess enhancer In one embodiment, a creaminess enhancer is provided that comprises protein concentrated whey.

[0058] The content of the protein concentrated whey in the creaminess enhancer of the present invention is preferably 1 to 100 parts by mass, more preferably 50 to 100 parts by mass, per 100 parts by mass of the creaminess enhancer. That is, the protein concentrated whey itself may be used as the creaminess enhancer. The creaminess enhancer of the present invention may further contain a conventional base depending on the form of the creaminess enhancer. As the conventional base, those listed in the above section "3. Salty taste enhancer" are preferably used. Furthermore, as the additives, those listed in the above section "3. Salty taste enhancer" are also preferably used.

[0059] The food to which the salty taste enhancer of the present invention is added is preferably a food containing a dairy ingredient, such as stew (cream stew, pumpkin stew, etc.), chowder, potage, pasta sauce, spread, filling, etc.

[0060] In one embodiment, protein-enriched whey can be used to enhance the creaminess of foods incorporating dairy ingredients.

[0061] The creaminess enhancer of the present invention can be produced using protein concentrated whey by a method commonly used in the field of food additives and the like. [Example]

[0062] The present invention will be further explained below with reference to examples and comparative examples, but it goes without saying that the present invention is not limited to these examples.

[0063] [Example 1] A solid roux was prepared according to the following procedures (i) to (iv) using the formulation shown in Table 1. Note that other ingredients in Table 1 include starch-based ingredients, oils and fats, flavor ingredients, and additives. (i) Starch-based ingredients, oils and fats, flavor ingredients (salt, etc.), and emulsifiers were placed in a cooking mixer with an OAM cutter (manufactured by Kajiwara Co., Ltd.), and heated and mixed to a temperature of 120-130°C over 60 minutes to produce a boiling roux. (ii) The boiled roux was cooled to 70°C, and the remaining ingredients, whey powder, protein-enriched whey powder, dextrin, and cheese powder, were added. (iii) Stirring with a cutter (1000 to 2000 rpm) was carried out for 50 minutes. (iv) After cooling to 50 to 60°C, the mixture was poured into a container and further cooled to obtain a solid roux in a container.

[0064] A stew sauce was prepared by heating and stirring 18.75 parts by mass of the resulting roux with 100 parts by mass of hot water. Five panelists evaluated the creamy flavor (creamy texture), saltiness, and umami of the prepared stew sauce according to the following criteria, and the scores of each panelist were averaged. The results are shown in Table 1.

[0065] <Sensory evaluation criteria> 2: Strong flavor (thick) 1: Not as strong as "2", but stronger than "0". 0: Standard flavor (flavor in Comparative Example 1) -1: Less flavorful than "0" -2: The flavor is clearly worse than "0".

[0066] The sodium content of the obtained roux was measured by inductively coupled plasma atomic emission spectrometry, and the salt equivalent amount per 100 g of roux and per 100 g of sauce was calculated according to the following formula. Salt equivalent (g / 100g) = sodium content in food (mg / 100g) x 2.54 / 1000

[0067] Based on the salt equivalent amount and the results of the sensory evaluation, an overall evaluation was made according to the following criteria.

[0068] <Overall evaluation criteria> ◎: Low salt content and excellent sensory properties (creamy texture, umami) 〇: Low salt content and good sensory (creamy texture, umami) △: Low salt content, but poor flavor ×: Salt content is not controlled

[0069] [Examples 2 to 5, Comparative Examples 1 to 3] A roux was prepared in the same manner as in Example 1, except that the composition of the roux was changed as shown in Table 1. A stew sauce was prepared from the obtained roux in the same manner as in Example 1, and a sensory evaluation was performed. The results are shown in Table 1.

[0070] [Table 1]

Claims

1. A roux comprising a milk raw material and protein concentrated whey, The salt equivalent amount relative to the roux is 8.0 g / 100 g or less. Lou.

2. The roux according to claim 1, wherein the protein-enriched whey is contained in an amount of 0.5 to 12% by mass based on the total amount of the roux.

3. The roux according to claim 1, further comprising whey.

4. A sauce comprising a milk ingredient and a protein-enriched whey, The salt equivalent amount of the sauce is 1.3 g / 100 g or less. sauce.

5. The sauce according to claim 4, wherein the protein-enriched whey is contained in an amount of 0.08 to 1.9% by mass based on the total amount of the sauce.

6. The sauce according to claim 4, further comprising whey.

7. Contains whey protein concentrate, a salty flavor enhancer.

8. A method for enhancing the saltiness of food, comprising adding the saltiness enhancer according to claim 7 to a food containing a dairy ingredient.

9. The method for enhancing saltiness according to claim 8, wherein the food is a reduced-salt food.

10. The present invention provides a method for using concentrated protein whey to enhance the saltiness of a food product containing a dairy ingredient.

11. Use of protein concentrated whey for producing a salty taste enhancer.

12. Creaminess enhancer, including whey protein concentrate.

13. The method for producing a roux according to any one of claims 1 to 3, wherein the milk raw material and the protein concentrated whey are mixed with other raw materials by stirring using a cutter.

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