安定な凍結白ソ-スの製造

概要

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A new preparation method of stable frozen sauce was investigated and textural properities of the sauce were measured. Cooked white sauce was frozen slowly to form tight starch gel. After 24 hours, sodium alginate (0.15%) and sucrose fatty acid ester (0.10%) were added to the thawed white sauce and homogenized under the pressure of 300kg/cmcm2. The white sauce was kept under 15°C through the process. A part of the homogenized white sauce was stored in a freezer (approximately -20°C) and the other was stored in a refrigerator (approximately 5°C) for 14 days. Duing the storage period, effects of storage time and temperature on apparent viscosity and syneresis ratio of the homogenized white sauce were determined. The following results were obtained. (1) Such properties of the homogenized white sauce as apparent viscosity and syneresis ratio were very stable during the storage period. (2) The textural properties of the homogenized white sauce was not affected remarkably by the storage temperature. (3) Texture of the homogenized white sauce was evaluated organoleptically as high as that of the fresh one. (4) Addition of sodium alginate and sucrose fatty acid ester was necessary to control the apparent viscosity and to retard the syneresis of the homogenized white sauce.
社団法人日本食品科学工学会の論文