JP2006094823A - Method for producing ingredient-containing low viscosity sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an ingredient-containing low viscosity sauce, by which the ingredient-containing low viscosity sauce having good flowability and good texture and capable of being charged into containers in a good ingredient-dispersed state without precipitating the ingredients in the conveying and charging process. <P>SOLUTION: This method for producing the ingredient-containing low viscosity sauce is characterized by heating an ingredient-containing low viscosity sauce raw material containing gellant gum and a calcium salt, and then (1) cooling the cause raw material to form a gel and then stir and crush the formed gel or (2) cooling and simultaneously stirring the sauce raw material to crush the formed gel. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a low-viscosity sauce containing ingredients such as pasta sauce, dressing, and various soups.

There is a demand for a low-viscosity sauce containing ingredients so that the ingredients do not settle in the conveying and filling step, and the sauce can be filled in the container without any variation in ingredients.
As a method for preventing sedimentation of particles in liquid food, production of a low-viscosity sauce characterized by mixing fat and water, a thickener, and an insoluble powder raw material in advance, and mixing the mixture with a low-viscosity sauce A method has been proposed (see Patent Document 1). However, in this method for producing a low-viscosity sauce, the solid matter to be prevented from settling is an insoluble powder raw material such as flavor powder, and does not prevent the settling of ingredients in the transporting and filling step of the sauce.

Moreover, the liquid foodstuff containing a solid containing gellan gum (patent document 2) is known. However, this liquid food containing solid matter is such that the solid matter is not left in the container when the container is tilted during eating and drinking, and does not prevent the settling of ingredients in the transport and filling process.
JP-A-3-47055 JP 2002-306138 A

  The object of the present invention is to produce a low-viscosity sauce containing ingredients that can be filled in a container without ingredient dispersion in the transport and filling process, and that has good fluidity and texture. An object of the present invention is to provide a method for producing a low-viscosity sauce containing ingredients.

As a result of various studies, the present inventors have found that the above object can be achieved by subjecting a sauce containing gellan gum and calcium salt to a cooling step for forming a gel and a stirring step for crushing the formed gel. The headline, the present invention has been reached.
That is, in the present invention, after heating the low-viscosity source material containing ingredients containing gellan gum and calcium salt, (1) the source material is cooled to form a gel, and the formed gel is crushed by stirring. Or (2) A method for producing a low-viscosity sauce containing ingredients, characterized in that the source material is stirred while cooling to crush the formed gel.
In addition, in order to prevent sedimentation of ingredients in the transport and filling process, which is the subject of the present invention, both the cooling process for forming gellan gum gel and the stirring process for crushing the gel are performed. It is essential.

  According to the production method of the present invention, there is no settling of ingredients in the transport and filling step, the sauce can be filled in the container without any ingredient dispersion, and the fluidity is good, and the low viscosity with ingredients with good texture. Sauce can be manufactured.

Hereinafter, the manufacturing method of the low-viscosity sauce containing ingredients of the present invention will be described in detail with respect to preferred embodiments thereof.
Examples of the base sauce that is the liquid part of the low-viscosity sauce containing ingredients produced according to the present invention include tomato sauce, white sauce, cream sauce, curry sauce, potage soup, and Japanese-style sauce. Examples of the low-viscosity sauce containing ingredients according to the present invention produced using these base sauces include pasta sauce, stew, corn potage soup, borsch, minestrone, beef stroganoff, and clam chowder.
The ingredients blended in the low-viscosity sauce can be appropriately selected from ingredients that are usually blended according to the type of the sauce, for example, onion, carrot, asparagus, sweet corn, eggplant, radish, Vegetables such as turnips, mushrooms such as shimeji, enokitake, shiitake, mushrooms, maitake, mushrooms, seafood such as clams, scallops, shrimp, salmon, trout, cod, and livestock such as beef, pork, and chicken . The shape and size of these ingredients are the shapes and sizes of ingredients usually blended in the low viscosity source. Moreover, the compounding amount of ingredients is also the compounding quantity of ingredients usually blended in the low viscosity source.

The gellan gum used in the present invention is ordinary gellan gum that has been deacetylated. Those that are not deacetylated, such as native gellan gum, are not preferred because the properties and texture of the sauce are reduced.
The gellan gum needs to be blended in an amount sufficient for the source material to gel, and usually 0.05 to 1.0% by mass, preferably 0.1 to 0.5% by mass in the source material. good. If the amount of gellan gum is too small, it will not be possible to prevent the settling of ingredients during transport and filling, and if it is too much, the sauce may become rough or clumped, and the tongue touch and mouth melt will deteriorate. .

The calcium salt used in the present invention is preferably a water-soluble calcium salt, and examples thereof include calcium lactate, calcium chloride, calcium monohydrogen phosphate, calcium citrate and the like, and calcium lactate is particularly preferable.
The calcium salt may be used alone or in combination of two or more, and the blending amount thereof is preferably 0.005 to 0.2% by mass, more preferably 0.01 to 0.1% by mass in the source material. is there. If the blending amount of the calcium salt is less than 0.005% by mass, gellan gum does not gel and cannot prevent settling of ingredients during transport filling, and if it exceeds 0.2% by mass, Melting in the mouth is worse, and the taste is worse due to the savory taste derived from the calcium salt.

  In order to carry out the method for producing a low-viscosity sauce containing ingredients of the present invention, first, the gellan gum and calcium salt are added to the low-viscosity sauce containing ingredients, and the sauce raw material is heated. The heating temperature is usually about 60 to 90 ° C.

  Next, the heated source material is subjected to a cooling step and a stirring step to obtain a low-viscosity sauce containing ingredients according to the present invention. The cooling step is a step of cooling the source material to form a gel, and the stirring step is a step of crushing the formed gel by stirring.

  The cooling process may be performed at a temperature at which the source material is gelled, but it is usually performed until the product temperature of the heated source material is 45 ° C. or lower, preferably about 20 to 40 ° C.

  The said stirring process should just crush the formed gel, and a stirring means and stirring conditions are not specifically limited.

  The stirring step may be performed after the cooling step, but it is preferable to stir at the same time as the cooling step, that is, while cooling the source material.

  The low-viscosity sauce containing ingredients produced by the production method of the present invention is filled in a container to produce a product, so that the ingredients do not settle during transportation and filling into the container, and the ingredients do not vary. Can be filled.

In this invention, it is preferable to mix | blend starches, such as a xanthan gum and / or processed starch, with a source raw material other than said gellan gum and calcium salt. By blending xanthan gum and starch, it is possible to impart an appropriate viscosity to the sauce and give a smooth texture. The amount of xanthan gum and / or starch is preferably 0.01 to 5.0% by mass, more preferably 0.05 to 2.0% by mass in the source material.
In addition, although the viscosity of the low-viscosity sauce containing ingredients according to the present invention is appropriately determined according to the type of the target sauce, it is usually 10 to 3000 mPa · s, preferably 100 to 1000 mPa · s. It should be within the range.

  Further, in the present invention, raw materials such as tomatoes, milk, fresh cream, spices, potatoes, etc., salt, consomme, sodium glutamate, inosinic acid, soy sauce, which are usually blended according to the type of each base sauce Etc., liquors such as mirin, sake, and wine can be appropriately blended.

  Next, examples and comparative examples will be given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Examples 1-7 and Comparative Examples 1-4
Low viscosity sauces containing ingredients were prepared as follows. First, 5.00 parts by mass of soybean white squeezed oil was put into a heated pan, and 1.50 parts by mass of garlic was added thereto, and garlic was fried until it became a fox color. Next, 10.00 parts by mass of onion was added and further fried until the onion became translucent. There, 17.50 parts by mass of clams and shimeji mushrooms were added, and after heating, 2.00 parts by mass, 1.00 parts by mass, and 2.00 parts by mass of salt, sodium glutamate, concentrated soy sauce and sake, respectively. And 2.00 parts by mass were added and fried while seasoning to obtain 58.50 parts by mass of a source substrate. With respect to this 58.50 parts by mass of the source substrate, water and an aqueous dispersion of thickeners and calcium lactate were added according to the formulation shown in Table 1, heated to 85 ° C., and then stirred at 45 ° C. To obtain a low-viscosity sauce containing ingredients (pasta sauce).
About each obtained sauce, it left still in a transparent container, and the sedimentation condition of the ingredients was evaluated by visual observation. In addition, the properties and texture of the sauce itself were evaluated. These results are shown in Table 1. The evaluation criteria are as follows.

Evaluation criteria ・ Sedimentation condition of ingredients ○: There is no sedimentation of ingredients. X: The ingredients sink to the bottom of the sauce.
・ Characteristics of the source ○: Smooth and fluid. (Triangle | delta): It is a sol form and fluidity | liquidity is a little bad.
X: It is gel-like and fluidity | liquidity is bad.
-Sauce texture ◎: Good touch and melt, smoothness.
○: Tongue touch and mouth melt are good.
X: The tongue feels bad and it feels like clinging.

Comparative Example 5
A low-viscosity sauce containing ingredients (pasta sauce) was obtained in the same manner as in Example 1, except that the source material was cooled to 45 ° C. by naturally standing without heating after heating the source material.
About the obtained sauce, it carried out similarly to Example 1, and evaluated the sedimentation condition of the ingredients, the property of the sauce itself, and food texture. These results are shown in Table 2.

  The following is clear from the above examples and comparative examples. The low-viscosity sauces containing ingredients of Examples 1 to 7 obtained by the production method of the present invention have no sedimentation of ingredients, and the sauce itself has good properties and texture, especially gellan gum. In addition, the low-viscosity sauce containing ingredients of Examples 4 to 7 in which xanthan gum or starch is blended in addition to the calcium salt is excellent in the texture of the sauce.

On the other hand, in the case where only one of gellan gum or calcium salt is blended (Comparative Examples 1 and 2), in all cases, the ingredients settle, and when native gellan gum or locust bean gum is blended instead of gellan gum (comparison) In Examples 3 and 4), the properties and texture of the sauce are both poor.
Even when gellan gum and calcium salt are used in combination, the properties and texture of the sauce are poor even when the stirring step is not passed (Comparative Example 5).

Claims (4)

  After heating the ingredient-containing low-viscosity source material containing gellan gum and calcium salt, (1) the source material is cooled to form a gel, and the formed gel is crushed by stirring, or (2) the source A method for producing a low-viscosity sauce containing ingredients, wherein the raw material is stirred while being cooled to crush the formed gel.   The method for producing a low-viscosity sauce containing ingredients according to claim 1, wherein the source material contains 0.05 to 1.0 mass% of gellan gum and 0.005 to 0.2 mass% of calcium salt.   The method for producing a low-viscosity sauce containing ingredients according to claim 1 or 2, wherein the calcium salt is calcium lactate. The method for producing a low-viscosity sauce containing ingredients according to any one of claims 1 to 3, wherein the source material contains xanthan gum and / or starch.