JP2003174860A - White sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a white sauce that can be readily given to the persons who are sensitive to the allergic reactions caused by animal proteins and to the patients who cannot ingest large amounts of calorie and cholesterol. <P>SOLUTION: The white sauce is prepared by heating vegetable oil at 110-130°C, adding wheat flour, frying them for 5-10 minutes. Subsequently, soybean milk is added 5-8 portions with stirring and seasonings such as salt and spices such as pepper are added, when necessary. The content of the vegetable oil is 20-120 ml per 1,000 ml of soybean milk and the content of wheat flour is 40-160 ml. This white sauce can be made Italian style food. When sesame oil is used, the white sauce can be made Chinese style food. Further, when salad oil is used, the white sauce can be served as a Japanese style food. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a white sauce which can be easily eaten by a person who is likely to have an allergic reaction to animal protein and a sick person who cannot take a large amount of calories and cholesterol. is there.

[0002]

2. Description of the Related Art Conventionally, white sauce is mainly composed of milk, butter and fresh cream which are animal oils and fats, and wheat flour. It is also used as a raw material for cooking stew, gratin, cream croquette and the like.

[0003]

However, this conventional white sauce contains butter and fresh cream which are animal fats and oils. For this reason, there is a problem that a person who is apt to have an allergic reaction to animal protein cannot easily eat a dish using this white sauce. In addition, milk, butter and fresh cream have high calories and cholesterol. Therefore, white sauces containing these as main ingredients have high calories and cholesterol. Therefore, there is a problem that it is difficult for a sick person who cannot ingest a large amount of calories and cholesterol to eat a dish using this white sauce.

The present invention has been made by paying attention to the problems existing in the prior art as described above. It is an object of the present invention to provide a white sauce that can be easily eaten by a person who is likely to have an allergic reaction to animal protein and a sick person who cannot ingest a large amount of calories and cholesterol.

[0005]

In order to achieve the above object, the white source of the invention according to claim 1 is
It is obtained by heating (a) vegetable oil, adding (b) wheat flour, and (c) soymilk.

The white sauce of the invention described in claim 2 is the same as the invention described in claim 1, wherein the component (b) is set to 40 to 160 ml with respect to the component (c) of 1000 ml and the component ( a) is set to 20 to 120 ml.

In the white sauce of the invention described in claim 3, in the invention described in claim 1 or 2, the component (a) is at least one of olive oil, sesame oil and salad oil.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments embodying the present invention will be described in detail below. The white source of this embodiment is
It is produced by heating (a) vegetable oil, adding (b) wheat flour, and (c) soymilk. It is mainly used as a raw material for cooking stew, gratin, cream croquette and the like. The values of calories, lipids and cholesterol in the following description are described based on the 5th revised food ingredient table issued by the Science and Technology Agency Resource Research Committee.

(A) The vegetable oil is contained in order to prevent the formation of deception in the white sauce by covering the particles of wheat flour and suppressing the particles from sticking to each other. Specific examples of vegetable oils include olive oil, sesame oil,
Salad oil etc. are mentioned. Here, the olive oil is an oil extracted from olive fruits. Also, sesame oil is an oil extracted from sesame seeds, and salad oil is an oil extracted from plant seeds. These vegetable oils may be contained alone or in combination of two or more.

For example, when the white sauce contains olive oil as a vegetable oil, it can be configured as an Italian cooking style. Moreover, by containing sesame oil, it can be configured as a Chinese food style. Furthermore, by containing salad oil, it can be configured as a Japanese cooking style. 114 ml of vegetable oil (100
The calorie of g) is 921 kcal. In addition, lipid contained in about 114 ml of vegetable oil is 100 g and cholesterol is 0 mg.

Then, (b) flour is included to add viscosity to the white sauce by the gluten contained therein. Specific examples of wheat flour include soft flour, medium flour, and strong flour. These flours may be contained alone or in combination of two or more kinds. 200 ml (100 g) of flour has 368 calories
It is kcal. In addition, the lipid contained in 200 ml of flour is 1.7 g and the cholesterol is 0 m.
It is g.

Subsequently, (c) soy milk is contained in order to spread the wheat flour and add flavor to the white sauce. Here, soymilk is a white turbid liquid obtained by adding water to boiled soybeans, boiling it, and then straining it when producing tofu. The calorie of 1000 ml of soy milk is 460 kcal. Also, 1000 ml of soy milk
The lipid contained therein is 20 g and the cholesterol is 0 mg.

Next, the content of each component will be described.
The content of (a) vegetable oil is preferably 20 to 120 ml, and more preferably 6 to 1000 ml of (c) soy milk.
It is 0 to 90 ml. If the amount is less than 20 ml, the particles of wheat flour cannot be sufficiently covered, so that a lump is easily formed in the white sauce. On the other hand, if the content exceeds 120 ml, the oil content in the white sauce increases,
Its texture tends to deteriorate. Further, the content of (b) wheat flour is preferably 40 to 1000 ml of (c) soy milk.
It is 160 ml, more preferably 80 to 120 ml. If it is less than 40 ml, it is difficult to add viscosity to the white sauce. On the other hand, if the content exceeds 160 ml, the viscosity of the white sauce tends to increase. For this reason, the texture of the white sauce tends to deteriorate.

The white sauce of the present embodiment may contain seasonings such as salt and spices such as pepper as other additive components. The content of other additive components is determined according to the white sauce standard method.

Next, a method of manufacturing the white sauce will be described. Now, when manufacturing white sauce,
First, the vegetable oil is heated. The heating temperature at this time is preferably 110 to 130 ° C. If it is less than 110 ° C, the flour cannot be sufficiently fried when it is added.
On the other hand, when the temperature exceeds 130 ° C, the vegetable oil is easily oxidized.

Next, wheat flour is added to the heated vegetable oil and the mixture is fried. The frying time is preferably 5 to 10 minutes.
If it is less than 5 minutes, the vegetable oil cannot sufficiently cover the respective particles of the wheat flour, so that the lump is easily formed. On the other hand, if you stir for more than 10 minutes, the flour tends to burn.

Subsequently, the soy milk is preferably mixed with 5 to 5 with stirring.
Add in 8 batches. If it is less than 5 times, a lump is likely to be formed. On the other hand, if it is divided into more than 8 times, the manufacturing time of the white sauce becomes long, so that the manufacturing efficiency of the white sauce is likely to decrease. Then, when necessary, seasonings such as salt and spices such as pepper are added to produce a white sauce.

According to this embodiment described in detail above, the following effects are exhibited. -In the white sauce of this embodiment, after heating (a) vegetable oil, (b) wheat flour is added, and further (c)
It is manufactured by adding soy milk. Therefore, since it contains only vegetable protein, it can be easily eaten by a person who is likely to have an allergic reaction to animal protein. Further, since this white sauce has low calories and does not contain cholesterol, it can be easily eaten by a sick person who cannot ingest a large amount of calories or cholesterol. In addition, the amount of fat contained in the conventional white sauce can be reduced. Furthermore, since the raw material is inexpensive, the manufacturing cost of the white sauce can be reduced.

In the white sauce of the present embodiment, the content of (a) vegetable oil is preferably 20 to 120 ml per 1000 ml of (c) soy milk, and
(B) By setting the content of wheat flour to preferably 40 to 160 ml, the texture of the white sauce can be improved. Furthermore, it is possible to suppress the formation of lumps in the white sauce.

In the white sauce of the present embodiment, by using at least one of olive oil, sesame oil, and salad oil as the vegetable oil, for example, Italian food, Chinese food, Japanese food, or the like can be used as desired. The flavor of the white sauce can be changed accordingly.

In the white sauce of this embodiment, the nutritional value can be increased by containing soymilk. In addition, you can add a fragrant and mellow flavor to the white sauce. Further, since the digestion of white sauce can be improved, it is possible to suppress the stomach from leaning after eating.

In the white sauce of the present embodiment, by setting the heating temperature of the vegetable oil to 110 to 130 ° C., the wheat flour can be sufficiently fried and the vegetable oil can be suppressed from being oxidized.

In the white sauce of the present embodiment, by setting the time for frying the wheat flour to 5 to 10 minutes, the vegetable oil can sufficiently cover each particle of the wheat flour and suppress the charring of the wheat flour. be able to.

In the white sauce of the present embodiment, when soy milk is added to the fried wheat flour, it is possible to suppress the formation of a lump in the white sauce by dividing the soybean milk into 5 to 8 times.

The above embodiment may be modified as follows. -When producing the white sauce, whipped cream formed of vegetable oil may be added after adding soy milk. With such a configuration, the flavor of the manufactured white sauce can be the same as that of the conventional white sauce.

The vegetable oil may be changed to safflower oil or sunflower oil. -When adding the soymilk to the fried wheat flour, it may be preheated to a temperature at which the soymilk is not separated. Further, soy milk at room temperature may be added to the fried wheat flour.

[0027]

EXAMPLES Next, the above-mentioned embodiment will be described more specifically with reference to Examples and Comparative Examples. (Examples 1 to 3) In Example 1, first, 40 m of olive oil was used.
After heating 1 to 120 ° C, add 40 ml of flour and add
Stir for 10 minutes. Next, while stirring this, 600 ml of room temperature soymilk was added in 5 to 8 divided portions. Then, an appropriate amount of salt and pepper was added to produce a white sauce.
In Example 2, the white sauce was produced by changing the olive oil in Example 1 to sesame oil. In addition, Example 3
Then, in Example 1, olive oil was changed to salad oil to produce a white sauce.

The calories of the white sauces of Examples 1 to 3 calculated based on the above-mentioned 5th edition food composition table were 67.
It was 1.95 kcal. Also. The lipid in the white sauce of each example was 47.34 g, and the cholesterol was 0 mg.

(Embodiment 4 and Embodiment 5) In Embodiment 4,
First, one 350-400 g (large) onion was chopped and then fried. Then add the fried onions to 900 ml of the white sauce of Example 1 and add 300 crab meat.
g was added. Then, after mixing these, it cooled at 3 degreeC for 20 minutes. Then, the crab cream croquette was manufactured by dividing it into bite-sized pieces and shaping it, then breading it and frying it. In Example 5, seafood cream croquette was produced by changing the crab meat to shrimp or scallop in Example 4.

The flavors of the crab cream croquette of Example 4 and the seafood cream croquette of Example 5 are fragrant and mellow flavors derived from soy milk, and the textures are the same as those of conventional crab cream croquette and seafood cream croquette. It was the same. Further, the crab cream croquette and the seafood cream croquette using the conventional white sauce did not lean on the stomach after eating.

(Example 6 and Comparative Examples 1 to 3) In Example 6, a white sauce was prepared by using 56 g of olive oil, 70 g of wheat flour, and 1000 ml of soymilk in Example 1.

On the other hand, in Comparative Example 1, first, unsalted butter 70 was used.
After heating g to 120 ° C., add 70 g of wheat flour,
Stir for 10 minutes. Then, 1000 ml of jersey milk was added in 5 to 8 portions while stirring. Then, 100 ml of fresh cream and an appropriate amount of salt and pepper were added to produce a white sauce.

In Comparative Example 2, white salt was produced by changing the unsalted butter to fermented butter and the Jersey milk to Holstein milk in Comparative Example 1. Further, in Comparative Example 3, the white salt was produced by changing the unsalted butter to the salted butter and the jersey milk to the low-fat milk in Comparative Example 1.

Then, for Example 6 and Comparative Examples 1 to 3, calories of 100 g of white sauce and lipids and cholesterol contained in 100 g of white sauce were calculated based on the above-mentioned 5th revised food ingredient table. The calculation results are shown in Table 1.
Shown in.

[0035]

[Table 1] In Example 6, as shown in Table 1, the values were excellent for calories, lipids and cholesterol. On the other hand, in Comparative Examples 1 to 3, milk, butter, and fresh cream with high calories, lipids, and cholesterol were used, and thus the values of calories, lipids, and cholesterol were high.

Next, the technical idea which can be understood from the above embodiment will be described below. (1) The white sauce according to any one of claims 1 to 3, wherein the heating temperature of the vegetable oil is set to 110 to 130 ° C. According to this configuration, it is possible to prevent the vegetable oil from being oxidized.

(2) When the soy milk is added, 5 to 8
The white sauce according to any one of claims 1 to 3 and (1), which is configured to be added in batches. According to this configuration, it is possible to suppress the formation of a gull in the white source.

[0038]

Since the present invention is constructed as described above, it has the following effects. According to the white sauce of the invention described in claim 1, even a person who is likely to have an allergic reaction to animal protein or a sick person who cannot take a large amount of calories or cholesterol can easily eat it.

According to the white sauce of the invention described in claim 2, in addition to the effect of the invention described in claim 1, the texture of the white sauce can be improved. According to the white sauce of the invention described in claim 3, in addition to the effect of the invention described in claim 1 or 2, the flavor can be changed.

Claims (3)

[Claims] 1. A white sauce obtained by heating (a) vegetable oil, and then adding (b) wheat flour and (c) soymilk. 2. The component (b) is set to 40 to 160 ml and the component (a) is set to 20 to 120 ml with respect to 1000 ml of the component (c).
White sauce described in. 3. The white sauce according to claim 1 or 2, wherein the component (a) is at least one of olive oil, sesame oil and salad oil.