JP2008125402A - Yolk-containing sauce, and composite food and packaged food using the same - Google Patents
Yolk-containing sauce, and composite food and packaged food using the same Download PDFInfo
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Abstract
Description
本発明は、卵黄含有ソース、該ソースを用いた複合食品および包装済み食品に関し、詳しくは、低ｐＨの食品、すなわち、酸処理されてなる酸処理済み食品に対して、喫食時に酸処理済み食品自体から生ずる酸味を感じさせにくくすることができる卵黄含有ソース、該ソースと該酸処理済み食品とからなる複合食品、および該ソースと該酸処理済み食品をそれぞれ個別包装してなる包装済み食品に関する。 The present invention relates to an egg yolk-containing sauce, a composite food using the sauce, and a packaged food. More specifically, the present invention relates to a low-pH food, that is, an acid-treated food that has been acid-treated. The present invention relates to an egg yolk-containing sauce that can make it difficult to feel the acidity resulting from itself, a composite food comprising the sauce and the acid-treated food, and a packaged food obtained by individually packaging the sauce and the acid-treated food. .
食品の保存性を確保するための主流な方法の一つとして、食品のｐＨを下げる方法がある。この場合、乳酸、クエン酸、酢酸等の有機酸を含有する水溶液に食品を浸漬するか、あるいはこれらの有機酸を食品素材に添加混合することになるため、食品に余計な酸味・酸臭が生じてしまう。 As one of the mainstream methods for ensuring the preservation of food, there is a method for lowering the pH of the food. In this case, the food is immersed in an aqueous solution containing an organic acid such as lactic acid, citric acid, and acetic acid, or these organic acids are added to and mixed with the food material. It will occur.
このような低ｐＨの食品に生じる酸味をマスキングする方法として、高甘味度甘味料を使用する方法が提案されている（例えば特許文献１〜３参照）。 As a method for masking the acidity generated in such a low pH food, a method using a high-intensity sweetener has been proposed (see, for example, Patent Documents 1 to 3).
しかし、高甘味度甘味料を使用すると、高甘味度甘味料に由来する独特のクセのある甘味が生じてしまうという問題があった。
また、低ｐＨの食品自体にさらに、酸味のマスキング用の成分を添加することで、低ｐＨの食品自体の風味が損なわれてしまう場合があり、好ましくない。
However, there is a problem that when a high-intensity sweetener is used, a unique and unique sweetness derived from the high-intensity sweetener occurs.
In addition, the addition of a sour masking component to the low pH food product itself is not preferable because the flavor of the low pH food product itself may be impaired.
本発明は、喫食時に余計な酸味・酸臭が感じられず、食品自体の良好な風味が損なわれることのない低ｐＨの食品を提供することをその課題とする。 It is an object of the present invention to provide a low pH food product that does not feel excessive sourness or acid odor during eating and does not impair the good flavor of the food product itself.
本発明者らは、上記課題を解決すべく種々検討する中で、調理時または喫食時にソース類が添加される低ｐＨの食品において、該ソース類に着目して研究した結果、上記ソース類として特定のソースを使用することにより、上記課題が解決された低ｐＨの食品が得られることを知見した。
本発明は、上記知見に基づいてなされたもので、卵黄を含み、水分活性が０．９６以下である、酸処理済み食品用卵黄含有ソースを提供するものである。
また、本発明は、酸処理済み食品と、該酸処理済み食品の調理時または喫食時に該酸処理済み食品に添加されるソースとからなる複合食品であって、前記ソースが、卵黄を含み、水分活性が０．９６以下である卵黄含有ソースである、複合食品を提供するものである。
さらに、本発明は、酸処理済み食品を包装してなる包装食品と、該酸処理済み食品の調理時または喫食時に該酸処理済み食品に添加されるソースを包装してなる包装ソースとからなる包装済み食品であって、前記ソースが、卵黄を含み、水分活性が０．９６以下である卵黄含有ソースである、包装済み食品を提供するものである。
In various studies to solve the above-mentioned problems, the present inventors have conducted research focusing on the sauces in a low pH food to which the sauces are added during cooking or eating. It has been found that by using a specific sauce, a low-pH food in which the above problems are solved can be obtained.
This invention is made | formed based on the said knowledge, and provides the egg yolk containing sauce for acid-processed foodstuffs which contains egg yolk and whose water activity is 0.96 or less.
Further, the present invention is a composite food comprising an acid-treated food and a sauce added to the acid-treated food when cooking or eating the acid-treated food, wherein the sauce contains egg yolk, The present invention provides a composite food that is an egg yolk-containing sauce having a water activity of 0.96 or less.
Furthermore, the present invention comprises a packaged food obtained by packaging acid-treated food, and a packaging source obtained by packaging a source added to the acid-treated food during cooking or eating of the acid-treated food. A packaged food, wherein the sauce is an egg yolk-containing sauce containing egg yolk and having a water activity of 0.96 or less.
本発明の酸処理済み食品用卵黄含有ソースによれば、酸処理済み食品に添加することにより、卵黄含有ソースに含まれる卵黄が、酸処理済み食品中の酸味の成分をマスキングして、喫食時に酸処理済み食品自体から生ずる酸味を感じさせにくくすることができる。また、本発明の酸処理済み食品用卵黄含有ソースは、酸処理済み食品自体の良好な風味を損ねることがない。 According to the egg yolk-containing sauce for acid-treated food of the present invention, by adding to the acid-treated food, the egg yolk contained in the egg yolk-containing sauce masks the sour component in the acid-treated food, It can be made difficult to feel the acidity generated from the acid-treated food itself. In addition, the egg yolk-containing sauce for acid-treated food of the present invention does not impair the good flavor of the acid-treated food itself.
本発明の酸処理済み食品用卵黄含有ソースは、酸処理済み食品の調理時または喫食時に、該酸処理済み食品に添加されて喫食されるものである。 The egg yolk-containing sauce for acid-treated food of the present invention is added to the acid-treated food and eaten when the acid-treated food is cooked or eaten.
本発明の酸処理済み食品用卵黄含有ソースで用いられる卵黄としては、一般的に流通している卵黄であればいずれのものでも良く、例えば、鶏、うずら、あひる等の家禽卵より得られる生卵黄またはこれを殺菌したもの、冷蔵もしくは冷凍したもの、スプレードライもしくはフリーズドライ等で乾燥したもの、ホスフォリパーゼＡ、ホスフォリパーゼＣ、ホスフォリパーゼＤ、プロテアーゼ等の酵素で処理したもの、脱糖処理したもの、超臨界二酸化炭素処理等で脱コレステロールしたもの、あるいは食塩もしくは糖類を加配したもの等が挙げられる。 The egg yolk used in the egg yolk-containing sauce for acid-treated food of the present invention may be any egg yolk that is generally distributed, for example, raw eggs obtained from poultry eggs such as chickens, quails, and ducklings. Egg yolk or pasteurized, refrigerated or frozen, dried by spray drying or freeze drying, treated with enzymes such as phospholipase A, phospholipase C, phospholipase D, protease, Examples include those subjected to sugar treatment, those decholesterolized by supercritical carbon dioxide treatment, and those added with salt or sugar.
前記卵黄の含有量は、卵黄含有ソースの原料全量に対して、１〜２０質量％であることが好ましく、２〜５質量％であることがより好ましい。卵黄の含有量が少な過ぎると、酸味低減効果が不十分であり、卵黄の含有量が多過ぎると、ソース本来の風味が損なわれる。 The content of the egg yolk is preferably 1 to 20% by mass and more preferably 2 to 5% by mass with respect to the total amount of the raw material of the egg yolk-containing sauce. If the egg yolk content is too low, the sourness-reducing effect is insufficient, and if the egg yolk content is too high, the original flavor of the sauce is impaired.
本発明の酸処理済み食品用卵黄含有ソースは、該ソースが添加される酸処理済み食品の種類に応じて適宜ソースの原料を選択して種々のソースとすることができるが、酸処理済み食品に対して、喫食時に酸処理済み食品自体から生ずる酸味を感じさせにくくするという目的を達成するものであることから、それ自体が風味が強い、例えば、酸味の強いソースとした場合には、あまり意味がない。したがって、具体的には、酸処理済み食品が麺食品、その中でも、パスタ類である場合には、本発明の卵黄含有ソースとしては、魚卵入りパスタソース、例えば、たらこ入りパスタソース（以下、卵黄含有たらこソースという）、明太子入りパスタソース（以下、卵黄含有明太子ソースという）、シシャモ卵入りパスタソース等を好適に採用することができる。 The egg yolk-containing sauce for acid-treated food according to the present invention can be selected as the source of the sauce according to the type of the acid-treated food to which the sauce is added. On the other hand, since it achieves the purpose of making it difficult to feel the acidity generated from the acid-treated food itself at the time of eating, it itself has a strong flavor, for example, if it is a sauce with a strong acidity, has no meaning. Therefore, specifically, when the acid-treated food is noodle food, among them, pasta, the egg yolk-containing sauce of the present invention includes pasta sauce with fish egg, for example, pasta sauce with sea bream (hereinafter, Egg yolk-containing octopus sauce), pasta sauce with mentaiko (hereinafter referred to as egg yolk-containing mentaiko sauce), shishamo egg-containing pasta sauce, etc. can be suitably employed.
上記のように、本発明の卵黄含有ソースとして、卵黄含有たらこソースとした場合、該卵黄含有たらこソース中におけるたらこの量は、常温流通品の場合は４０〜６０質量％であることが好ましい。用いるたらことしては、スケソウダラ、マダラ等が好ましい。 As described above, when the egg yolk-containing sauce is used as the egg yolk-containing sauce of the present invention, the amount of the egg yolk-containing sauce in the egg yolk-containing sauce is preferably 40 to 60% by mass in the case of a normal temperature distribution product. As for the use, walleye pollock, madara and the like are preferable.
上記のように、本発明の卵黄含有ソースとして、卵黄含有明太子ソースとした場合、該卵黄含有明太子ソース中における明太子の量は、常温流通品の場合は４０〜６０質量％であることが好ましい。 As described above, when the egg yolk-containing mentaiko sauce is used as the egg yolk-containing sauce of the present invention, the amount of mentaiko in the egg yolk-containing mentaiko sauce is preferably 40 to 60% by mass in the case of a room temperature product.
本発明の酸処理済み食品用卵黄含有ソースは、水分活性が０．９６以下であり、その中でも好ましい水分活性の範囲は、使用原料と加熱殺菌の条件により適宜設定することができる。 The acid-treated egg yolk-containing sauce for food according to the present invention has a water activity of 0.96 or less, and a preferable range of water activity among them can be appropriately set depending on the raw materials used and the conditions of heat sterilization.
本発明の酸処理済み食品用卵黄含有ソースが添加される酸処理済み食品としては、有機酸を含有させて食品のｐＨを低下させた食品であればよく、食品の種類に制限されない。好ましい酸処理済み食品の種類としては、麺食品、特にスパゲティ、マカロニ等のパスタ類が挙げられ、その他、米飯にも好適である。 The acid-treated food to which the egg yolk-containing sauce for acid-treated food of the present invention is added may be any food that contains an organic acid to lower the pH of the food, and is not limited to the type of food. Preferable types of acid-treated foods include noodle foods, particularly pasta such as spaghetti and macaroni, and are also suitable for cooked rice.
次に、上述した本発明の酸処理済み食品用卵黄含有ソースを用いた、本発明の複合食品について説明する。
本発明の複合食品は、本発明の卵黄含有ソースと、酸処理済み食品とからなるものである。
Next, the composite food of the present invention using the aforementioned egg yolk-containing sauce for acid-treated food of the present invention will be described.
The composite food of the present invention comprises the egg yolk-containing sauce of the present invention and an acid-treated food.
上記酸処理済み食品は、保存性を確保するために、有機酸を含有させて食品のｐＨを低下させた食品で、主に、電子レンジで加熱する、炒める等の加熱調理をして喫食するように加工された、常温で流通される食品である。その代表例としては、でんぷん質食品、特に、茹でスパゲティ、茹でうどん、茹でそば等の茹で麺、蒸し麺、マカロニ等のその他のパスタ類、お好み焼き、たこ焼き、米飯等が挙げられる。これらの中でも、本発明の複合食品は、酸処理済み食品の調理時または喫食時に本発明の卵黄含有ソースが該酸処理済み食品に添加されるものであることから、酸処理済み食品がスパゲティ、パスタ類等の麺食品または米飯である場合に、効果を発揮しやすく、その中でも特に、酸処理済み食品がスパゲティ、パスタ類等の麺食品である場合に効果を発揮しやすい。 The above-mentioned acid-treated food is a food that contains an organic acid to lower the pH of the food in order to ensure storage stability, and is mainly eaten by cooking in a microwave oven, fried, etc. It is processed and processed at room temperature. Typical examples include starchy foods, especially other pasta such as boiled spaghetti, boiled udon, boiled noodles, steamed noodles, macaroni, okonomiyaki, takoyaki, cooked rice and the like. Among these, the compound food of the present invention is the one in which the egg yolk-containing sauce of the present invention is added to the acid-treated food when cooking or eating the acid-treated food, so that the acid-treated food is spaghetti, When it is noodle foods such as pasta or cooked rice, the effect is easily exhibited, and particularly when the acid-treated food is noodle food such as spaghetti or pasta, the effect is easily exhibited.
上記酸処理済み食品は、保存性を確保するために、有機酸を含有させて食品のｐＨを低下させた食品であればよく、上記でんぷん質食品に制限されるものではない。
上記酸処理済み食品のｐＨは、従来の酸処理済み食品と同様に、充分な保存性を確保する上で、３．０〜５．５であることが好ましい。
The acid-treated food is not limited to the starchy food as long as it is a food that contains an organic acid to lower the pH of the food in order to ensure storage stability.
The pH of the acid-treated food is preferably 3.0 to 5.5 in order to ensure sufficient storage stability as in the case of conventional acid-treated food.
上記酸処理済み食品の酸処理に使用される有機酸としては、乳酸、クエン酸、酢酸、グルコン酸（グルコノデルタラクトンを含む）、アジピン酸、酒石酸、フマル酸、リンゴ酸、コハク酸、アスコルビン酸、フィチン酸等が挙げられる。上記酸処理済み食品において、上記有機酸の含有量は、好ましくは食品のｐＨが３．０〜５．５となるように、使用する有機酸の種類および食品の緩衝力に応じて適宜調整すればよい。 Organic acids used for acid treatment of the above acid-treated food include lactic acid, citric acid, acetic acid, gluconic acid (including glucono delta lactone), adipic acid, tartaric acid, fumaric acid, malic acid, succinic acid, ascorbine An acid, phytic acid, etc. are mentioned. In the acid-treated food, the content of the organic acid is suitably adjusted according to the type of organic acid used and the buffering power of the food so that the pH of the food is preferably 3.0 to 5.5. That's fine.
本発明の複合食品において、本発明の卵黄含有ソースと、上記酸処理済み食品との量比は、該卵黄含有ソースの種類と該酸処理済み食品の種類に応じて適宜決定することができる。 In the composite food of the present invention, the amount ratio between the egg yolk-containing sauce of the present invention and the acid-treated food can be appropriately determined according to the type of the egg yolk-containing sauce and the type of the acid-treated food.
次に、本発明の包装済み食品について説明する。
本発明の包装済み食品は、上述した本発明の複合食品における卵黄含有ソースと酸処理済み食品をそれぞれ個別包装してなる、包装食品と包装ソースとからなるものである。
Next, the packaged food of the present invention will be described.
The packaged food of the present invention is composed of a packaged food and a packaging source, which are individually packaged with the egg yolk-containing sauce and the acid-treated food in the above-described composite food of the present invention.
上記の包装食品および包装ソースの包装形態に特に制限はなく、包装袋、包装容器のいずれの形態でもよい。また、包材についても特に制限はなく、卵黄含有ソースの種類および酸処理済み食品の種類に応じて適宜選択することができる。
本発明の包装済み食品は、常温ないし冷蔵で長期保存する観点から、酸処理済み食品および卵黄含有ソースを、包装前、包装後のいずれにおいても加熱殺菌をすることが好ましい。酸処理済み食品の加熱殺菌は、酸処理済み食品の種類に応じて常法により行えばよい。例えば、酸処理済み食品が麺食品である場合、１００〜１２０℃、好ましくは１１０〜１１５℃で、１〜６０分間、好ましくは１５〜３０分間の条件により加熱殺菌処理を施すことができる。
また、本発明の卵黄含有ソースの加熱殺菌は、制御対象となる微生物に応じて、殺菌方法と殺菌条件を適宜設定することができる。例えば、本発明の卵黄含有ソースが卵黄含有たらこソースである場合、６０〜８５℃、好ましくは７５〜８０℃で、１〜１０分間、好ましくは２〜５分間の条件により加熱殺菌処理を行うことが一般的に好ましい。
There is no restriction | limiting in particular in the packaging form of said packaged food and a packaging source, Any form of a packaging bag and a packaging container may be sufficient. Moreover, there is no restriction | limiting in particular also about a packaging material, According to the kind of egg yolk containing sauce, and the kind of acid-processed foodstuff, it can select suitably.
From the viewpoint of preserving the packaged food of the present invention at room temperature or refrigerated for a long period of time, it is preferable to heat sterilize the acid-treated food and egg yolk-containing sauce both before and after packaging. The heat sterilization of the acid-treated food may be performed by a conventional method according to the type of the acid-treated food. For example, when the acid-treated food is noodle food, it can be subjected to heat sterilization at 100 to 120 ° C., preferably 110 to 115 ° C., for 1 to 60 minutes, preferably 15 to 30 minutes.
Moreover, the heat sterilization of the egg yolk containing sauce of this invention can set the sterilization method and sterilization conditions suitably according to the microorganism used as control object. For example, when the egg yolk-containing sauce of the present invention is an egg yolk-containing octopus sauce, heat sterilization is performed at 60 to 85 ° C., preferably 75 to 80 ° C. for 1 to 10 minutes, preferably 2 to 5 minutes. Is generally preferred.
次に、本発明をさらに具体的に説明するために、実施例および比較例を挙げて説明するが、本発明は、以下の実施例に限定されるものではない。 Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.
（実施例１〜４および比較例１）
・酸処理済み包装食品の調製
乾スパゲティを茹で、歩留り２３０％の茹でスパゲティを得た。得られた茹でスパゲティを有機酸（発酵乳酸およびグルコン酸）水溶液に１分間浸漬し、低ｐＨスパゲティを得た。この低ｐＨスパゲティ２００ｇをプラスチック製容器に入れて密閉し、酸処理済み包装スパゲティを調製した。
・包装ソースの調製
それぞれ表１に示す配合により、配合物を均一に混合し、たらこソースを得た。得られたソース２０ｇをアルミフィルム製袋に入れて密閉し、８０℃で１０分間加熱殺菌し、包装たらこソースをそれぞれ調製した。
・官能評価
上記の酸処理済み包装スパゲティおよび包装たらこソースを常温で３日間保存後、次のようにして評価した。酸処理済み包装スパゲティを電子レンジで温めた後、該スパゲティに上記包装たらこソースのたらこソースをかけ、よく和えた。このスパゲティを８名のパネラーに喫食させ、その際の風味および酸味の感じ方を評価させた。その評価結果を表２に示す。
(Examples 1-4 and Comparative Example 1)
-Preparation of acid-treated packaged food Boiled dry spaghetti was obtained with a yield of 230%. Spaghetti was dipped in an organic acid (fermented lactic acid and gluconic acid) aqueous solution for 1 minute with the obtained koji to obtain a low pH spaghetti. 200 g of this low pH spaghetti was put in a plastic container and sealed to prepare an acid-treated packaging spaghetti.
-Preparation of packaging sauce According to the composition shown in Table 1, the composition was uniformly mixed to obtain a sauce. 20 g of the obtained sauce was put in an aluminum film bag and sealed, and heat-sterilized at 80 ° C. for 10 minutes to prepare each packaged octopus sauce.
Sensory evaluation The acid-treated packaged spaghetti and packaged octopus sauce were stored at room temperature for 3 days and then evaluated as follows. After warming the acid-treated packaged spaghetti in a microwave oven, the packaged sauce was applied to the spaghetti with the above-described packaged soy sauce. Eight panelists ate this spaghetti and evaluated how the flavor and sourness were felt. The evaluation results are shown in Table 2.
表２に示す結果より、本発明の卵黄含有ソースは、卵黄を含有しないソースに比べて、酸処理済み食品の酸味を感じさせにくくし、しかも食品自体の風味も損ねないことが明らかである。 From the results shown in Table 2, it is clear that the egg yolk-containing sauce of the present invention makes it less likely to feel the acidity of the acid-treated food and does not impair the flavor of the food itself as compared to the sauce not containing egg yolk.
Claims (5)
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| JP2006312332A JP2008125402A (en) | 2006-11-20 | 2006-11-20 | Yolk-containing sauce, and composite food and packaged food using the same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011250712A (en) * | 2010-05-31 | 2011-12-15 | Nisshin Foods Kk | Fish egg containing sauce |
| JP2012039954A (en) * | 2010-08-19 | 2012-03-01 | Q P Corp | Emulsified pasta sauce |
| JP2015039346A (en) * | 2013-08-22 | 2015-03-02 | キユーピー株式会社 | Sea urchin-containing oil-in-water type emulsion sauce |
| CN105792672A (en) * | 2013-11-29 | 2016-07-20 | 丘比株式会社 | Acidic oil-in-water type emulsified condiment |
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| JPH0998728A (en) * | 1995-10-05 | 1997-04-15 | Asahi Denka Kogyo Kk | Production of o/w-type emulsion food |
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| JP2012039954A (en) * | 2010-08-19 | 2012-03-01 | Q P Corp | Emulsified pasta sauce |
| JP2015039346A (en) * | 2013-08-22 | 2015-03-02 | キユーピー株式会社 | Sea urchin-containing oil-in-water type emulsion sauce |
| CN105792672A (en) * | 2013-11-29 | 2016-07-20 | 丘比株式会社 | Acidic oil-in-water type emulsified condiment |
| CN105792672B (en) * | 2013-11-29 | 2019-11-19 | 丘比株式会社 | Acid oil-in-water emulsified seasoning |
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