JP2002186447A - Soups and sauces - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soup and a sauce having approximately no viscosity or a low viscosity, no a sense of incompatibility in eating, a excellent adhesivity to a food to be used and a flavor to be readily transferred. SOLUTION: The soup or sauce comprises 1-10 mass % of a modified starch having 7-500 mPa.s, preferably 15-250 mPa.s viscosity of 10 mass %. The modified starch is an acetyl starch and/or hydroxypropyl starch having 0.03-0.2 degree of substitution and the viscosity of prepared soup or sauce is <=100 mPa.s, preferably 10 mPa.s.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to soups and sauces, and more particularly to soups and sauces which have good adhesion to food and have good taste.

[0002]

2. Description of the Related Art Soups and sauces, such as noodle soup, ten soup,
In general, fish sauce and the like are produced by boiling fish knots and kelp, taking out soup, and adding seasonings such as soy sauce, mirin, salt, sugar, and sodium glutamate.

[0003] Generally, soup is a seasoning liquid that is not sticky and is eaten with soup, and the sauce has a strong impression that it is viscous. However, the soba sauce, shabu-shabu sauce, dumpling sauce, and beef bowl sauce are viscous. The one without the taste is preferred, and the distinction between sauce and soup is not always clear.

[0004] Soups and sauces having almost no viscosity, such as noodle soup, have a problem that they do not adhere well to the noodles and the taste is difficult to be put on.
If this is given viscosity, the adhesion is improved, but these are characterized by lack of viscosity, and if they are given viscosity, they will be of another type. For example, some bowls are made with a thick sauce made by adding viscosity to the sauce of a tempura bowl, but it is different from the tempura bowl used to eat.

On the other hand, natural gums such as xanthan gum, locust bean gum, guar gum and the like are used in soups and sauces which are slightly viscous, such as kabayaki sauce, dressing and grilled udon sauce. In general, natural gums are used because they have good transparency and cause little change in viscosity or sedimentation during storage. There is a drawback that the adhesiveness is relatively poor, and a slimy feeling is caused to make the user feel uncomfortable. In some cases, high-viscosity starches were used. However, in addition to the problem of texture, there was a drawback that when the storage period was long, cloudiness or precipitates occurred.

[0006]

The problem to be solved by the present invention is a soup or sauce having almost no viscosity or low viscosity, which is not uncomfortable when eaten and adheres to food to be used. The purpose is to provide soups and sauces that have good taste and are easy to taste.

[0007]

Means for Solving the Problems As a result of intensive studies in view of the present situation, it has been found that the problem can be solved by adding a processed starch having a specific viscosity, and the present invention has been completed.

That is, according to the present invention, the viscosity of 10% by mass is 7 to 5%.
It is a soup and sauce made by adding 1 to 10% by mass of a modified starch having a substitution degree of 0.03 to 0. 0 mPa.s, preferably 15 to 250 mPa.s.
2 is a soup and / or hydroxypropyl starch, more preferably a soup and sauce having a finished viscosity of 100 mPa.s or less, preferably 10 mPa.s or less.

[0009]

The soups and sauces of the present invention are flavoring liquids to be added to foods or to foods as flavoring liquids for foods, and have a viscosity of several hundred mPa.s or less, preferably 100 mPa.s or less. , More preferably 10 mPa.s
The following low-viscosity or almost non-viscous foods are called, specifically, noodle soup to eat with noodle soup, sukiyaki sauce, siyabu-shabu sauce, grilled meat sauce, squid sauce, etc. Examples include pasta soup, grilled udon sauce, hamburger sauce, steak sauce, bowl sauce, and dressing. Examples of the form include a liquid type that can be used as it is, a concentrated liquid type that is used after dilution, and a powdery or granular type that dissolves in water or hot water at the time of use.

The modified starch used in the present invention has a viscosity of 10% by mass of 7 to 500 mPa.s, preferably 15 to 250 mPa.s.
The term "starch" is used to refer to a starch processed so as to have a viscosity in this range, more preferably acetylated starch and / or hydroxypropyl starch.

Although the starch varies depending on its type, it usually has a viscosity of tens of thousands to hundreds of thousands of mPa.s at 10% by mass, and the viscosity is reduced to the above-mentioned viscosity range. It is starch.

The viscosity can be reduced by applying an acid such as sulfuric acid and hydrochloric acid, sodium hypochlorite, chlorine, bleaching powder, an oxidizing agent such as hydrogen peroxide and the like to the starch until the desired viscosity is attained. The operating conditions at that time are not particularly limited, and it suffices that the operation be carried out within the above-mentioned viscosity range.
A water suspension of 0 to 40% by mass and an action temperature of 10 to 50
C, the action time is 0.5 to 10 hours, and the added amount of acid or oxidizing agent as available chlorine or pure content can be appropriately selected within the range of 0.2 to 2.5% by mass.

The modified starch of the present invention needs to have a viscosity of 10% by mass in the range of 7 to 500 mPa · s, and if the viscosity is less than 7 mPa · s, the adhesiveness becomes poor.
If it is higher than 500 mPa.s, the adhesiveness will be poor and a sticky feeling will be seen as a texture, giving a sense of discomfort.

The starch used in the modified starch of the present invention includes:
Various raw starches, such as potato starch, tapioca starch,
Waxy corn starch, wheat starch, corn starch,
Any of sago starch, rice starch, glutinous rice starch, sweet potato starch and the like can be used, and preferred are acetylated and / or hydroxypropylated acetyl starch and / or hydroxypropyl starch.

Sauces and sauces are often distributed in liquid form, and may cause turbidity or sediment during storage and distribution.
It is necessary not to cause a state change such as a change in viscosity, and in many cases, it is required to be transparent. In order to satisfy these requirements, a modified starch using acetyl starch and / or hydroxypropyl starch is preferred.

Acetyl starch or hydroxypropyl starch is obtained by allowing acetic anhydride, vinyl acetate acetylating agent and propylene oxide hydroxypropylating agent to act on starch in a conventional manner, and the degree of substitution (per glucose residue of starch). (The number of acetyl groups or hydroxypropyl groups bonded to each other) is 0.03 to 0.2. The processed starch of the present invention may be acetyl starch or hydroxypropyl starch, and then may be reduced in viscosity as described above, or conversely, may be reduced in viscosity and then converted to acetyl starch or hydroxypropyl starch.

The processed starch of the present invention also includes those obtained by subjecting the above-obtained starch to α-formation by a conventional method, for example, using a drum dryer, a spray dryer or the like.
These are effective for powdery and granular type soups and sauces prepared by dissolving in water at the time of use.

In the case of processed starch, the viscosity described in the present invention is as follows: 20 g of a sample and 180 g of ion-exchanged water are placed in a beaker and heated while stirring in a boiling bath until the temperature reaches 90 ° C.
After cooling, evaporating water is replenished (in the case of α-type, the same amount is dissolved in ion-exchanged water at 30 ° C.) to prepare a 10% by mass size liquid, and a B-type viscometer at 30 ° C. and 60 rpm It is a measured value. In the case of soups and sauces, the finished soups and sauces, ie, the soups in the eating state, are represented by values measured at 30 ° C. in the same manner.

The soup and sauce of the present invention have a finished viscosity of several hundred mPa.s or less, preferably 100 mPa.s.
s, more preferably 10 mPa.s or less, and the added amount of the modified starch is adjusted in the range of 1 to 10% by mass so that the finished soup and the viscosity of the sauce fall in such ranges. When the added amount of the modified starch is less than 1% by mass, the effect of improving the adhesion is poor, and when the added amount exceeds 10% by mass, a feeling of glue or an unpleasant taste is generated and a sense of incompatibility is felt.

Hitherto, natural gums such as xanthan gum and guar gum have been used for soups and sauces having a viscosity of several hundred mPa.s or slightly thickened. The effect of the present invention is more pronounced in soups and sauces having a viscosity of about 100 mPa.s or less, since the feeling of discomfort is reduced and the feeling of incongruity is less likely to be obtained, and the viscosity is about 100 mPa.s or less.

In particular, soups and sauces having a viscosity of 10 mPa.s or less, such as noodle soup, originally have a viscosity that does not appear in the numerical values, and they are disliked to feel viscous when eaten. Bad points were covered with a darker taste. However, the depth of the taste that tastes good is limited even if there is individual difference, and if the taste is good in that range, the food is eaten more deliciously, and the present invention embodies this demand. That is, the soup and sauce of the present invention have a viscosity of 1
When the pressure is 0 mPa.s or less, almost no viscosity is felt, and characteristics with good adhesion and good taste are obtained.

The soups and sauces of the present invention can be obtained by adding 1 to 10% by mass of the modified starch of the present invention in the conventional manufacturing process of soups and soups. It is selected according to the viscosity of the processed starch used so that the viscosity of the sauce falls within the above range.

The addition of the modified starch dissolves
What is necessary is just to become uniformly contained in the sauce and sauce. For example, soups and sauces may be in the form of a liquid type which can be used as it is, a concentrated liquid type which is used after dilution, a powdery or granular type which can be dissolved in water or hot water when used. In the case of the liquid type, the processed starch is added before or during the heating step in the production thereof so that the processed starch is heated and dissolved to be contained uniformly. In the case of the powder type, it is obtained by adding a predetermined amount of the processed starch to the conventional powdered soup and sauce, and in the case of the granular type, it is added and mixed before granulation. In the case of powdery or granular type products prepared by dissolving in water and making sauces, α-processed starch is used.

For the production of soups and sauces, various taste components such as soup stock, soy sauce, mirin, sugar, salt, various extracts, sodium glutamate, acidity, syrup, caramel, various spices, etc. Is used. In the present invention, these conventionally used various components can be used as desired.

Although not particularly necessary, natural gums such as xanthan gum and guar gum, dextrin and the like can be added as desired.

Hereinafter, the present invention will be described in more detail with reference to Reference Examples and Examples. In Reference Examples and Examples, “parts” means “parts by mass”, and “%” means “% by mass”.

[0027]

Reference Example 1 20 parts of sodium sulfate were dissolved in 120 parts of water, and 100 parts of potato starch, 30 parts of a 3% aqueous sodium hydroxide solution, and 6 parts of propylene oxide were added thereto, and 43 parts of 43 parts were dissolved.
C. After the reaction at 20.degree. C. for 20 hours, the reaction mixture was divided into 7 parts, and sodium hypochlorite was added to each with 0.45 part, 0.55 part, 0.7 part of available chlorine.
Parts, 1.0 part, 1.4 parts, 2.1 parts, and 3.0 parts, and neutralized with hydrochloric acid after the reaction until there was no available chlorine, washed with water, dehydrated, and dried to obtain a substitution degree of hydroxypropylation of 0. .102
10% viscosity is 730 mPa.
s, 335 mPa.s, 145 mPa.s, 45 mPa.s
s, 20.5 mPa.s, 9.4 mPa.s, 4.3 mP
As a modified starch was obtained. These are referred to as Sample 1, Sample 2, Sample 3, Sample 4, Sample 5, Sample 6, and Sample 7, respectively.

[0028]

Reference Example 2 In Reference Example 1, the potato starch was changed to tapioca starch, and the amount of propylene oxide added was 0 parts.
3 parts and 11 parts, and the same reaction was conducted except that the amount of sodium hypochlorite added was 0.85 part, and the 10% viscosity was 50 parts.
７０70 mPa.s and the degree of substitution is 0, 0.039, 0.1
73 processed starches were obtained. These are referred to as Sample 8, Sample 9, and Sample 10, respectively.

[0029]

[Reference Example 3] 100 parts of waxy corn starch was
0%, add 1% hydrochloric acid as a pure component, react at 40 ° C for 3 hours, cool to room temperature, and adjust the pH with sodium hydroxide.
5 parts of acetic anhydride was gradually added while maintaining the pH at 9.3 and the pH was maintained at 8 to 9.5, and the mixture was reacted at room temperature for 2 hours, neutralized with hydrochloric acid, washed with water, dehydrated and dried to give a 10% viscosity of 33 mP.
As a, a modified starch having a substitution degree of acetylation of 0.055 was obtained. This is designated as Sample 11.

[0030]

REFERENCE EXAMPLE 4 100 parts of Sample 4 obtained in Reference Example 1 was dispersed in 110 parts of water, α-formified using a drum dryer, and pulverized to obtain a powdered α-processed starch of Sample 12. Obtained.

[0031]

Example 1 To 100 parts of a three-fold diluted solution of a commercially available soup ("Hontsuyu", manufactured by Kikkoman Co., Ltd., 3 times), add the amounts shown in Table 1 of various samples containing processed starch, and add a boiling bath. After heating to 90 ° C. to dissolve various samples, cooling and replenishing the evaporated water, and measuring the viscosity at 30 ° C., it was evaluated according to the following evaluation criteria. The results are shown in Table 1. As a control, a three-fold diluted solution of the above-mentioned commercially available soup was used.

Evaluation criteria <Attached amount of soup> 100 g of cold udon per 100 g of soup
Is divided into five parts, soaked and pulled up, and the remaining amount of the soup is expressed by subtracting it from 100 g. <Transparency> ：: Same as control 〇: Hardly different from control ：: Slightly inferior to control ×: Clearly inferior to control <Food texture> ：: Same as control 〇: Hardly different from control Somewhat uncomfortable due to slight slime, glue, off-flavor, etc. ×: Somewhat uncomfortable due to slimy, glue, unpleasant, etc. <Change over time> The soup was stored in the refrigerator for one month After storage, observe the change in transparency and the presence of precipitate. ：: Immediately after the preparation 殆 ど: Almost the same as immediately after the preparation △: Transparency is slightly deteriorated compared to immediately after the preparation or a precipitate is slightly observed X: Transparency is clearly deteriorated compared to immediately after the preparation or You can see sediment

[0033]

[Table 1]

Note: Dex: commercially available dextrin of DE10 (“Max 1000”, manufactured by Matsutani Chemical Industry Co., Ltd.) Xan: commercially available xanthan gum (“Xanthan gum 80
Mesh ", manufactured by ADM, USA)

[0035]

Example 2 To 45 parts of soy sauce and 30 parts of mirin, 25 parts of sugar was added and dissolved. To this was added 3.5 parts of the processed starch of Sample 4 or 0.15 part of commercially available xanthan gum. For 10 minutes to prepare a kabayaki sauce which was thickened with processed starch and xanthan gum. The resulting kabayaki sauce both had a viscosity of about 85 mPa.s, and the transparency was both good. However, the texture was slimy using xanthan gum, whereas the processed starch was processed. In the case of using, there was no uncomfortable feeling such as slime and the adhesion was good.

[0036]

Example 3 8.4 parts of powdered soy sauce, 3.9 parts of sugar, 0.825 part of salt, 0.6 part of sodium glutamate, 0.45 part of mirin powder, 0.3 part of bonito powder, 0.3 part of kelp powder
Parts, bonito extract powder 0.15 parts, powdered caramel 0.
075 parts and 7 parts of the α-modified starch of Sample 12 were uniformly mixed to obtain a powdered noodle soup. Dissolve the obtained noodle soup with 10 times the volume of hot water, cool and cool and eat as cold udon soup.
The texture of the noodle soup was unchanged from that of the conventional noodle soup, and the taste was well placed on the noodles.

[0037]

Example 4 35 parts of soy sauce, 16 parts of water, 10 parts of vinegar, 21 parts of sugar, 5 parts of salt, 4 parts of 70% sorbite solution, 3 parts of sodium glutamate, 3 parts of "Riki S" (Asahi Foods) Then, 13 parts of the processed starch of Sample 10 was added and heated at 90 ° C. for 5 minutes with stirring to prepare a soup for cold noodles. After storing this in an airtight container for 3 months at room temperature, the soup for cold noodles diluted 5 times was excellent in transparency and had a viscosity of 5.7 mPa.s. When I used this as a chilled Chinese soup,
There was no discomfort such as slipperiness, and the taste was well placed on the noodles.

[0038]

EXAMPLE 5 A bowl of soup stock was prepared by heating 60 parts of fish knot soup, 20 parts of soy sauce, 10 parts of mirin, 7 parts of sugar and 5 parts of the processed starch of sample 5 to 90 ° C. while stirring. The resulting bowl soup has a viscosity of 8.6 mPa.s. When this bowl is used as a soup for Tendon, there is no uncomfortable feeling such as stuffiness, the adhesion to rice is good, and the soup builds up at the bottom of the bowl. Was greatly improved.

[0039]

Example 6 6 parts of the processed starch of Sample 11 was added to 43 parts of water, heated at 90 ° C. for 10 minutes to dissolve and cool the processed starch, and then 20 parts of soy sauce, 20 parts of vinegar, 5 parts of sugar, Sake 2
Parts, 2 parts of sodium chloride, 1.5 parts of sodium glutamate and 0.5 parts of bonito soup, and the mixture was homogenized to prepare a non-oil dressing. The viscosity of the obtained dressing is 18 mPa.
s is excellent in transparency, and when this is used for vegetable salad, there is no uncomfortable feeling such as slime and good adhesion to vegetables,
The taste was good.

Claims (5)

[Claims] 1. A viscosity of 10% by mass of 7 to 500 mPa.s.
Soups and sauces obtained by adding 1 to 10% by mass of the processed starch of (1). 2. The viscosity of 10% by mass of the modified starch is 15 to 25%.
The sauce and sauce according to claim 1, wherein the pressure is 0 mPa.s. 3. A soup or sauce according to claim 1, wherein the modified starch is an acetyl starch and / or a hydroxypropyl starch having a substitution degree of 0.03-0.2. 4. The soup and sauce have a finished viscosity of 100.
The sauce and sauce according to any one of claims 1 to 3, which has a mPa.s or less. 5. The finished viscosity of soups and sauces is 10 mP.
4. A soup or sauce according to any one of claims 1 to 3, which is not more than a.s.