JP2005087014A - Pasta source - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide new pasta source with which pasta is made to be tasty through being added to previously boiled pasta and dressing the pasta, preserving the dressed pasta as it is, and then cooking the pasta with a microwave oven or the like when eating. <P>SOLUTION: The pasta source includes an oil-phase part containing oil and an emulsifier having an SFC of ≥10% at 20°C, and a water-phase part containing seasonings. The weight ratio of the oil phase part to the water phase part is within 90/10 to 30/70. Dressing boiled pasta with the emulsified water-in-oil pasta source enables production of commercial-base pasta products. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a pasta sauce having a strong taste and a method for producing the same.

  Pasta dishes, especially oil-type pasta typified by peperoncino, are made by boiling boiled pasta with olive oil and adding seasonings, spices, and vegetables. However, since oil-type pasta is mainly composed of fat and oil, the pasta sauce is mainly composed of fat and oil, so it is difficult to season and the taste is weak. Therefore, a sauce for oil pasta that can be easily seasoned is desired. ing. On the other hand, Japanese-style pasta sauces such as mushroom sauce and grated sauce have a lot of moisture and low oil content, so when they are mixed with pasta, the sauce quickly absorbs the moisture of the sauce and the noodles themselves are stretched. As a result, so-called soft pasta with no waist is formed, and the merchantability is greatly reduced. In addition, an emulsified sauce (cream type pasta sauce) in which an oil and fat content and an aqueous phase portion mainly composed of a seasoning liquid are completely emulsified in an oil-in-water type is manufactured, but constitutes the sauce. Since the oil droplets of the emulsion are fine and the outer phase is moisture, the penetration of the sauce into the pasta is improved. Therefore, as with pasta sauce in Japanese style, when the sauce is mixed with the pasta, the moisture of the sauce is rapidly absorbed and the noodles themselves are stretched, resulting in a soft pasta with no soup. descend. For the reasons described above, it has been difficult to produce a product that has been previously mixed with pasta sauce and noodles.

  Therefore, a pasta sauce consisting of an oil phase part that is separated upon standing and an aqueous phase part containing xanthan gum, the weight ratio of the oil phase part to the aqueous phase part being in the range of 1: 1.5 to 1: 4 According to this, it is said that pasta can be seasoned to an oil type by simply adding it to boiled pasta (Patent Document 1). However, in this method, since it is in a separated state at the time of standing, the aqueous phase part directly touches the noodles, and the problem remains that the noodles are easy to spread and the commercial property is greatly reduced.

Also, in cream type pasta sauce, prepare a high-viscosity concentrated pasta sauce containing waxy starch, wheat starch, processed starch, etc., fill the container and then heat sterilize, and at a certain viscosity range at room temperature By using this pasta sauce, it is possible not only to suppress variations in the amount of ingredients to be filled, but also to improve adhesion to pasta and to impart a good texture (Patent Document) 2). However, in this method, when the pasta sauce is added to the boiled pasta and then mixed, the water quickly moves to the noodles and is absorbed, so the noodles are easy to spread, and the pasta sauce is added to the noodles in advance. Not suitable for pasta products.
Japanese Patent Laid-Open No. 10-75747 JP-A-8-266253

  The object of the present invention is to add a pasta sauce to boiled pasta, preserve it in a state of being cooked, and then to make a delicious pasta by cooking heating such as microwave heating at the time of eating Is to provide fresh pasta sauce.

  As a result of intensive studies to solve the above problems, the present inventors have obtained an oil phase part containing an oil and emulsifier having an SFC of 10% or more at 20 ° C. and an aqueous phase part containing a seasoning. By emulsifying in a water-in-oil type at a specific ratio and demulsifying by reheating cooking such as microwave heating at the time of eating, the taste is strong, and the moisture in the sauce does not migrate to the noodles The present inventors have found that a pasta sauce that is difficult to stretch can be obtained, and have completed the present invention.

  That is, the first aspect of the present invention comprises an oil phase part containing an oil and fat and an emulsifier having an SFC of 10% or more at 20 ° C., and an aqueous phase part containing a seasoning. The pasta sauce is characterized by being in a range of 90/10 to 30/70 and emulsified into a water-in-oil type. A preferred embodiment relates to the pasta sauce as described above, wherein the emulsifier is at least one selected from the group consisting of glycerin fatty acid ester, sucrose unsaturated fatty acid ester, and lecithin. A second aspect of the present invention relates to a method for manufacturing the pasta sauce described above. 3rd of this invention is related with the foodstuff characterized by preserving with the boiled noodles using the above-mentioned pasta sauce.

  The pasta sauce of the present invention is a water-in-oil emulsion, the water phase part is protected by the oil phase part, and in addition to the boiled pasta, it is tempered in a refrigerated distribution, etc. Demulsification is achieved by reheating cooking such as heating, and since the aqueous phase comes into contact with the noodles for the first time at the time of eating, the noodles can be prevented from spreading and finished into a delicious pasta with high commercial value. In particular, with conventional oil-type pasta sauces, it has been difficult to add a seasoning component such as an extract, that is, a water-soluble flavor component. However, with the pasta sauce of the present invention, the water-soluble flavor component is added to the oil phase. It becomes very easy to mix | blend with a part simultaneously.

  Hereinafter, the present invention will be described in more detail. The fats and oils used in the present invention are not particularly problematic as long as they are edible, but for example, corn oil, sesame oil, tung oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil Rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, coconut oil, castor oil, coconut oil, palm oil, palm kernel oil, cocoa butter, shea fat, Animal oils such as fish oil, whale oil, beef tallow, pork tallow, milk tallow, sheep tallow, etc. are used, and fats and oils obtained by processing such as hardening, transesterification, fractionation, etc., or using these fats and oils as a base A flavor oil or fat called so-called flavor oil from which flavor substances such as garlic and onion are extracted can be appropriately selected according to the purpose, and at least one of them can be used. However, it is important that the SFC at 20 ° C. is 10% or more, and only the fats and oils having an SFC of 10% or more at 20 ° C. may be used. If the SFC at 20 ° C. of these mixed oils is 10% or more, they can be used. Examples of oils and fats that are liquid at 20 ° C. include garlic oil extracted by cooking garlic by heating using olive oil or palm fractionated oil as a base oil.

  In the present invention, it is considered that the oil-and-fat crystals structurally take in water to stabilize the water-in-oil type emulsification. Without the oil and fat crystal component, the emulsification becomes unstable and the commercial value is large. descend. In addition, since the amount of emulsifier used can be greatly reduced by stabilizing the emulsification with fat crystals, the water-in-oil stabilized with the fat crystals is used instead of forming a strong water-in-oil emulsification structure with so-called emulsifiers. It has a mold emulsion structure. Therefore, since the crystal component melts due to the temperature rise during heating, complete demulsification becomes possible. On the other hand, in a strong water-in-oil emulsification with an emulsifier, the de-emulsification is insufficient and remains in an emulsified state only by a temperature rise due to cooking heating such as microwave heating, and the aqueous phase is completely separated. Not only does it have a reduced taste, but also the appearance of a mixture of emulsions in the sauce is not good, and the merchantability is significantly reduced. As described above, it is very important in the present invention to stabilize the water-in-oil type emulsified structure by the oil and fat crystal component.

  Further, regarding the storage, although it depends on the period, after the pasta sauce of the present invention is produced, it is preferably stored in a refrigerated state at 0 ° C. to 10 ° C. after being blended with boiled noodles. It is more preferable if it is stored frozen at −20 ° C. or lower. Unless refrigerated storage is performed under the above conditions, the emulsified state may be broken depending on the combination of the SFC of fats and oils and the amount of emulsifier depending on the storage conditions at room temperature.

  The emulsifier used in the present invention is not particularly limited as long as it is edible, but glycerin fatty acid ester, sucrose unsaturated fatty acid ester, and lecithin are preferable. Regarding the amount of emulsifier used, the amount of emulsifier required for water-in-oil emulsification tends to increase as the blending ratio of the water phase part increases, but is preferably 0.01 to 1% by weight in the whole pasta sauce. 0.02 to 0.5% by weight is more preferable. When the amount of the emulsifier is less than 0.01% by weight, water-in-oil emulsification cannot be sufficiently obtained, and the pasta or pasta sauce may be separated after production. If the amount of the emulsifier is more than 1% by weight, the water-in-oil emulsification is too strong and does not demulsify even by cooking heating such as microwave heating, and the unfavorable flavor derived from the emulsifier affects the pasta, and the taste is not good. May decrease. As for the properties of the emulsifier, when the oil phase is produced by stirring without heating and dissolving, it is preferably liquid or paste at 25 ° C. from the viewpoint of developing emulsifying power, It is preferred to dissolve in the part of the oil phase, or to dissolve and use the emulsifier itself in the oil phase. However, when manufacturing by the method of heating an oil phase part and emulsifying with a water phase part under the high temperature of 60 degreeC or more, it does not ask about the property of an emulsifier.

  Further, in order to stabilize the emulsified state of the pasta sauce of the present invention and improve the quality, a thickener, gelling agent, starch, dextrin, protein, salt, saccharide, alcohol, acid, perfume, antioxidant, It is permissible to use coloring agents, spices and the like.

  In the pasta sauce of the present invention, the weight ratio of the oil phase part to the water phase part is preferably in the range of 90/10 to 30/70. When the weight ratio of the oil phase part to the water phase part is larger than 90/10, it may be difficult to mix a taste ingredient such as a seasoning liquid in the water phase part, which is not preferable. On the other hand, if the weight ratio of the oil phase part to the water phase part is smaller than 30/70, water-in-oil emulsification cannot be obtained satisfactorily, and the pasta product after pasta sauce production or with the pasta sauce and boiled noodles Emulsification may break after production.

  The manufacture example of the pasta sauce of this invention is illustrated below. In a room adjusted to 20 ° C., garlic oil (extracted with palm fractionated oil as a base oil) was added to the refined lard as fat and oil, and it was not dissolved by heating. Furthermore, sucrose unsaturated fatty acid ester and lecithin as emulsifiers Are added and mixed to obtain an oil phase part. On the other hand, seasonings such as salt, saccharides and extracts are added to water, sterilized by heating, and cooled to obtain an aqueous phase. While stirring the oil phase with a pressure mixer, homomixer, or other stirring / mixing emulsifier, gradually add the water phase to emulsify into a water-in-oil type, and then add spices such as red chili powder. And the pasta sauce of this invention is obtained. It should be noted that spices such as red chili powder may be pre-mixed in the aqueous phase. Moreover, about an aqueous phase part, there are many compounding quantities of salt and saccharides, and it is also possible to abbreviate | omit a heat sterilization process if there is no sanitary problem.

  Moreover, the pasta sauce of this invention can also be manufactured as follows. That is, glycerin fatty acid ester and lecithin are added as an emulsifier to a refined lard added with garlic oil and dissolved by heating to obtain an oil phase part. On the other hand, seasonings such as salt, saccharides and extracts, and spices such as red pepper powder are added to water and sterilized by heating to obtain an aqueous phase. The water phase part is gradually added to the oil phase part and mixed, and after emulsification into a water-in-oil type by a stirring operation such as a propeller stirrer, the pasta sauce of the present invention is obtained by a kneading operation while cooling.

  As described above, stirring and emulsification operations should be appropriately selected depending on whether or not the oil phase part is heated and dissolved, but considering the reduction of flavor and aroma components derived from spices such as garlic and red pepper by heating. It is preferable that the oil phase part and the water phase part are produced by a method that does not dissolve by heating.

  Then, after pasting the pasta sauce produced as described above into a pasta noodle that has been boiled in advance, it is refrigerated or frozen.

  The pasta sauce of the present invention can be used for all types of pasta such as oil-type pasta and Japanese-style pasta.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Flavor evaluation method>
Examples 4-6, 11-14 About the peperoncino and Japanese-style pasta produced in the comparative examples 2 and 4, those flavors were evaluated by 10 panelists, and the average value was calculated. The evaluation criteria are as follows. 0 points: very weak, unsatisfactory and unsatisfactory 2 points: weak flavor, unsatisfactory and not very tasty 4 points: slightly weak and slightly unsatisfactory 6 points: moderate 8 points: Delicious and tasty, 10 points: Delicious and very tasty.

<Noodle texture evaluation method>
Examples 4-6, 11-14 About the peperoncino and Japanese-style pasta produced in the comparative examples 2 and 4, the texture of those noodles was evaluated by 10 panelists, and the average value was calculated. The evaluation criteria are as follows. 0 points: the noodles are not stiff and stretchy, 2 points: the noodles are stiff and slightly stretched, 4 points: the noodles are not stiff and feel slightly stretched, 6 points: the noodles are stiff It is a little left, and it's reasonably delicious, 8 points: the noodles are stiff and delicious, 10 points: the noodles feel strong and delicious.

(Examples 1-6, Comparative Examples 1 and 2) Peperoncino In a room whose temperature was adjusted to 20 ° C, a sauce for peperoncino was produced according to the formulation shown in Table 1. That is, garlic oil was added to the purified lard, and sucrose unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester and lecithin were added as an emulsifier and mixed to obtain an oil phase part. On the other hand, salt, liquid sugar, dextrin, sodium glutamate, yeast extract, and red pepper powder were added to water to obtain an aqueous phase. Then, while stirring the oil phase portion with a homomixer, the water phase portion was gradually added and emulsified into a water-in-oil type to obtain an oil-type pasta sauce. Comparative Example 1 was produced as a separation type source without emulsification using a homomixer with the same composition as Example 1. And after adding 30g of pasta sauce prepared in Examples 1 to 3 and Comparative Example 1 to 200g of spaghetti boiled harder than usual and putting it in a predetermined heat-resistant plastic container, it is covered and made of polyethylene. It was refrigerated at 5 ° C. for 2 days in a sealed state with a wrap to obtain peperoncino pasta for reheating cooking. Then, this was re-heated and cooked with the microwave oven for home use, and sensory evaluation was performed about the flavor and the food texture of noodles. The evaluation results are shown in Table 2.

(Examples 7 to 14, Comparative Examples 3 and 4) Bamboo shoot and shrimp Japanese pasta Sauce for bamboo shoot and shrimp Japanese pasta was produced according to the formulation shown in Table 3. That is, glycerin saturated fatty acid ester, polyglycerin condensed ricinoleic acid ester and lecithin are added as an emulsifier to refined palm oil, rapeseed salad oil and hydrogenated soybean oil (increased melting point 40 ° C.), and heated to 70 ° C. and dissolved to obtain an oil phase part. It was. On the other hand, soy sauce, salt, liquid sugar, gelatin, dextrin, salmon extract, shiitake extract and sodium glutamate were added to water, heated to 80 ° C. to dissolve gelatin, and then cooled to 70 ° C. to obtain an aqueous phase part. . And after adding the water phase part gradually to an oil phase part and emulsifying to a water-in-oil type at 60 degreeC, the Japanese-style pasta sauce was obtained by quenching and kneading. In Comparative Example 3, the same composition as in Example 7 was prepared as a separation type source without emulsification, quenching, and kneading operations. Then, 10 g of pasta sauce prepared in Examples 7 to 10 and Comparative Example 3 was added to 200 g of spaghetti boiled harder than usual, and 10 g of bamboo shoots, 5 g of boiled shrimp, and 10 g of boiled asparagus were added. After being put in a heat-resistant plastic container, it was refrigerated at 5 ° C. for 2 days in a state sealed with a polyethylene wrap to obtain a Japanese pasta of bamboo shoot and shrimp for reheating cooking. Then, this was re-heated and cooked with the microwave oven for home use, and sensory evaluation was performed about the flavor and the food texture of noodles. The evaluation results are shown in Table 4.

Claims (4)

  It consists of an oil phase part containing an oil and an emulsifier having an SFC of 10% or more at 20 ° C. and an aqueous phase part containing a seasoning, and the weight ratio of the oil phase part to the aqueous phase part is 90 / 10-30. A pasta sauce that is in the range of / 70 and is emulsified into a water-in-oil type.   The pasta sauce according to claim 1, wherein the emulsifier is at least one selected from the group consisting of glycerin fatty acid ester, sucrose unsaturated fatty acid ester, and lecithin.   The manufacturing method of the pasta sauce of Claim 1 or 2.   A food comprising the pasta sauce according to claim 1 or 2 preserved with boiled noodles.