JP2009065878A - Pasta sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide pasta sauce suppressing water absorption in pasta such as spaghetti and macaroni, and having moderate melting in the mouth. <P>SOLUTION: The pasta sauce contains a starch decomposition product with DE (dextrose equivalent)≤5 and a starch decomposition product with DE9-15. The content ratio of the starch decomposition product with DE≤5 and the starch decomposition product with DE9-15 is, preferably, (20:80)-(95:5) (mass ratio). <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a pasta sauce that suppresses water absorption to pasta such as spaghetti and macaroni and has a suitable mouth melting.

Along with changes in lifestyles and the advancement of women into society, many foods that can be eaten simply without being cooked or simply warmed are being used. Pasta sauces are no exception, and retort pasta sauces and frozen pasta sauces that can be easily eaten simply by adding pasta sauce as it is or heating it in a hot water or microwave oven and boiled with pasta have become popular.

However, boiled pasta has a remarkable water absorption, so when mixed with pasta sauce, the water in the pasta sauce is absorbed into the pasta over time, and the pasta becomes a texture that does not feel crunchy and becomes unsavory. In particular, in the case of cream-based pasta sauce such as carbonara sauce, not only does the pasta have a crunchy texture, but when the water in the pasta sauce is absorbed by the pasta, the cream becomes bobbed and entangled with the pasta. However, since it becomes a dumpling, it is difficult to get entangled, and the texture of the pasta sauce is not so hot and melts in the mouth, and the smoothness of the cream-based pasta sauce is impaired.

Under such circumstances, Japanese Patent Application Laid-Open No. 2002-10745 (Patent Document 1) discloses a pasta in which 4 to 7 saccharides contain oligosaccharides that account for 50% or more of the sugar composition, thereby suppressing water absorption into the pasta. A salad is disclosed. Japanese Patent Laid-Open No. 2007-60914 (Patent Document 2) discloses a pasta sauce containing gati gum to suppress water absorption into the pasta.

However, although the pasta salad disclosed in Patent Document 1 containing a specific oligosaccharide can prevent water absorption to the pasta to some extent, it is difficult to say that it is satisfactory. On the other hand, the pasta sauce of Patent Document 2 containing gati gum can prevent water absorption into pasta to some extent, but is not satisfactory. Further, in order to prevent water absorption, a low-viscosity water-soluble polysaccharide is used. Therefore, pasta sauce remains in the mouth, which is not preferable.

JP 2002-10745 A JP 2007-60914 A

Therefore, an object of the present invention is to provide a pasta sauce that suppresses water absorption to pasta such as spaghetti and macaroni and has a moderate melting.

The present inventor considered that the above-mentioned object could be achieved by using a starch degradation product which is a relatively low molecular weight polysaccharide, and as a result of extensive research on starch degradation products, two types with different degradation degrees were obtained. It has been found that if the starch degradation product is contained, the water absorption into the pasta can be suppressed unexpectedly, and the pasta sauce has an appropriate mouth melting, and the present invention has been completed.

That is, the present invention
(1) a pasta sauce containing a starch decomposition product of DE5 or less and a starch decomposition product of DE9-15,
(2) The pasta sauce of (1), wherein the content ratio of the starch decomposition product of DE5 or less and the starch decomposition product of DE9-15 is 20:80 to 95: 5 (mass ratio),
(3) The pasta sauce of (1) or (2), wherein the total content of the starch degradation product of DE5 or less and the starch degradation product of DE9-15 is 0.1 to 15% based on the product,
It is.

According to the present invention, it is possible to suppress water absorption to pasta such as spaghetti and macaroni, and since it is a pasta sauce with a moderate melting, the pasta's chewy texture even after the pasta sauce and boiled pasta are combined. It is possible to provide pasta dishes that maintain a smooth texture and have a moderate melting of the sauce.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

In the present invention, the pasta sauce is a sauce for finishing pasta dishes entwined with boiled spaghetti or macaroni, and the sauce is filled and sealed in a packaging container such as a can, glass or pouch. Say. The pasta sauce may be subjected to a retort process or a freezing process as necessary. In addition, as a kind of taste, carbonara sauce, cheese cream sauce, tuna cream sauce, mushroom cream sauce, tomato cream sauce, tarako cream sauce, meat sauce, ragout sauce, tomato sauce, etc. In the case of cream-based pasta sauces such as carbonara sauce, cheese cream sauce, tuna cream sauce, mushroom cream sauce, tomato cream sauce, tarako cream sauce, etc. Since it becomes a smooth pasta sauce, it is suitable. The cream-based pasta sauce mentioned above refers to a pasta sauce in which any one or more of milk, dairy products, and dairy ingredients are blended.

The present invention is characterized in that the pasta sauce contains a starch decomposition product of DE5 or less and a starch decomposition product of DE9-15, thereby suppressing water absorption into the pasta and having a suitable mouth melt. It becomes.

Here, the starch decomposition product is, for example, a dextrin obtained by decomposing starch such as potato starch, corn starch, waxy corn starch, tapioca starch, maltodextrin, starch syrup or the like. The starch decomposition product has DE (dextrose equivalent) as an index indicating the degree of decomposition, and the degree of decomposition increases as the DE value increases.

The present invention is a pasta sauce containing two types of starch degradation products having a specific DE value, specifically, DE 5 or less, preferably 4 or less starch degradation product, DE 9 to 15, preferably Contains 9-12 starch degradation products. In the former starch degradation product, when DE having a value larger than the above value is used, even if combined with the latter starch degradation product, the pasta sauce is easily absorbed by the pasta, which is not preferable. On the other hand, in the latter starch decomposed product, if it is smaller than the above range, even if combined with the former starch decomposed product, the pasta sauce is easily melted in the mouth, and if it is larger than the above range, Even if it is combined with the former starch degradation product, it is not preferred because it is easily absorbed by the pasta. In addition, although the lower limit of DE is not specified in the former starch decomposition product, the starch decomposition product marketed is normally a thing to DE about 3 and this invention uses the said commercial item. is there.

In addition, the content ratio of the above-mentioned starch decomposition product of DE5 or less and the starch decomposition product of DE9 to 15 is not particularly limited as long as it is a ratio at which the pasta sauce targeted by the present invention can be obtained. The content ratio of the decomposed product to the starch decomposed product of DE9-15 is preferably 20:80 to 95: 5 (mass ratio), more preferably 30:70 to 90:10 (mass ratio). When the content ratio of the two types of starch degradation products is smaller than the above range, it is difficult for water to be absorbed by the pasta, and it is difficult to obtain a pasta sauce having an appropriate mouth melting. On the other hand, when the content is larger than the above range, it is difficult for water to be absorbed by the pasta. However, it tends to be difficult to obtain a pasta sauce having moderate melting.

In the pasta sauce of the present invention, the total content of the starch decomposed product of DE5 or less and the starch decomposed product of DE9-15 is not particularly limited as long as it is an amount capable of obtaining the target pasta sauce of the present invention. The total content is preferably 0.1 to 15%, more preferably 0.5 to 12% based on the product. If the total content is less than the above range, it is difficult to obtain a pasta sauce that is difficult to be absorbed by pasta. On the other hand, even if the total content exceeds the above range, it is difficult to obtain the expected water absorption preventing effect. It is not economical and the texture tends to increase.

The pasta sauce of the present invention preferably contains a sugar alcohol in addition to the above-described starch decomposition product having a specific degree of decomposition, so that a pasta sauce that is less easily absorbed by the pasta is obtained. The sugar alcohol is a polyhydric alcohol obtained by reducing the aldehyde group and ketone group of the sugar to form an alcohol group, for example, a kind of sorbitol, maltitol, lactitol, erythritol, oligosaccharide alcohol, branched oligosaccharide alcohol, dextrin alcohol, etc. Or it is called a mixture of two or more. The sugar alcohol content is preferably 0.5 to 15%, more preferably 1 to 12%, based on the product. If the content is less than the above range, the effect of preventing further water absorption to pasta by containing sugar alcohol tends to be difficult to develop. On the other hand, even if the content is more than the above range, the expected further increase. The effect of preventing water absorption is difficult to obtain and is not economical, and the texture tends to be heavy.

The pasta sauce of the present invention can contain various raw materials usually used for pasta sauce as long as the effects of the present invention are not impaired, in addition to containing the two types of starch degradation products having different DEs. . For example, dairy products such as milk, butter, cheese, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil, and other refined oils, and MCT (Medium chain fatty acid triglycerides), edible fats and oils such as oils and fats obtained by chemical or enzymatic treatment such as diglycerides, potato starch, corn starch, tapioca starch, wheat starch, rice starch, alpha starch of these starches, Modified starches such as cross-linked treatment, starches such as wet heat-treated starch, gums such as xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, sour materials such as vinegar, citric acid, lactic acid, lemon juice , Various seasonings such as sodium glutamate, salt, sugar, soy sauce, egg yolk, phospholipase A treated egg yolk, whole egg, egg white Lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, emulsified material such as octenyl succinylated starch, animal and plant extracts, spices such as pepper and pepper, various proteins and their degradation products, Ingredients such as octopus, shiitake mushrooms, eringi, shimeji mushrooms, mushrooms, onions, garlic, tomatoes, olives, fish meat and the like.

Moreover, what is necessary is just to manufacture the manufacturing method of the pasta sauce of this invention in accordance with a conventional method except mix | blending two types of starch decomposition products from which said DE differs at arbitrary time. The obtained pasta sauce may be filled and sealed in a container package such as a pouch or can, and then subjected to retort sterilization or freezing as necessary.

  Hereinafter, the pasta sauce of this invention is demonstrated concretely based on an Example, a comparative example, and a test example. The present invention is not limited to these.

[Example 1]
A retort carbonara sauce of 100 kg finished was produced at the following blending ratio. That is, the kneader equipped with a stirrer was heated and stirred so that the raw materials became uniform according to the following blending ratio. After reaching 90 ° C., heating was stopped, bacon and black pepper were added, and the mixture was finished and stirred to obtain a sauce. The obtained sauce was filled and sealed 140 g at a time in a pouch, sterilized by retort at 120 ° C. for 20 minutes, and then cooled to produce a retort carbonara sauce. The starch degradation product (DE4) used was “Paindex # 100” manufactured by Matsutani Chemical Co., Ltd., and the starch degradation product (DE11) was “Paindex # 2” manufactured by the same company.

<Combination ratio>
Milk 15%
Cream 5%
5% natural cheese
Sorbitol 5%
Raw egg yolk 3%
Starch degradation product (DE4) 3%
Starch degradation product (DE11) 2%
Chemical starch 1%
Salt 1%
Xanthan gum 0.1%
10% bacon
Black pepper 0.1%
Shimizu Residue -----------
Total 100%

[Example 2]
A retort carbonara sauce was prepared in the same manner as in Example 1 except that the starch decomposition product of DE4 was replaced with the starch decomposition product of DE5.

[Example 3]
A retort carbonara sauce was produced in the same manner as in Example 1 except that the starch decomposition product of DE11 was replaced with the starch decomposition product of DE9.

[Example 4]
In Example 1, a retort carbonara sauce was produced according to Example 1, except that the starch decomposition product of DE11 was replaced with the starch decomposition product of DE12.

[Example 5]
A retort carbonara sauce was produced in the same manner as in Example 1 except that the starch decomposition product of DE11 was replaced with the starch decomposition product of DE15.

[Comparative Example 1]
In Example 1, a retort carbonara sauce was produced according to Example 1 except that the two types of starch degradation products used were not blended.

[Comparative Example 2]
A retort carbonara sauce was produced in the same manner as in Example 1 except that the starch decomposition product of DE4 was replaced with the starch decomposition product of DE8.

[Comparative Example 3]
A retort carbonara sauce was produced in the same manner as in Example 1 except that the starch decomposition product of DE11 was replaced with the starch decomposition product of DE8.

[Comparative Example 4]
A retort carbonara sauce was produced in the same manner as in Example 1 except that the starch decomposition product of DE11 was replaced with the starch decomposition product of DE18.

[Test Example 1]
Each of the retort carbonara sauces obtained in Examples 1 to 5 and Comparative Examples 1 to 4 was warmed in a hot water bath and entangled with boiled pasta, and a specialized panelist made the pasta state (difficult to absorb water) and taste ( (Melting in the mouth) was evaluated. The results are shown in Table 1.

<Difficult to absorb water>
◎: Water absorption is prevented ○: Some water is absorbed but there is no problem △: Water is absorbed ×: Water is clearly absorbed <Melting mouth>
◎: moderate melting in the mouth ○ -1: slightly melted in the mouth but no problem ○ -2: slightly melted in the mouth but no problem Δ-1: poor in mouth melting Δ-2: melted in the mouth too fast ×: Mouth melting is poor
◎: Both “Difficult to absorb water” and “Melting mouth” are “◎” ○: Either “Difficult to absorb water” or “Melting mouth” is “◎” and the other is “○” , Or both of which are “◯” △: comprehensive evaluation other than “◎”, “○”, “×” ×: “difficult to absorb water” and “melt in mouth” or both are “×”

From Table 1, the retort carbonara sauce (Examples 1-5) containing the starch degradation product of DE5 or less and the starch degradation product of DE9-15 does not contain the starch degradation product (Comparative Example 1), or Compared to those containing starch degradation products different from the DE value (Comparative Examples 2 to 4), it is understood that the pasta is less likely to absorb water and has a moderate melting. In particular, those containing DE4 or less starch degradation product and DE9-12 starch degradation product (Examples 1, 3, 4) were preferred.

[Example 6]
Retort carbonara sauce according to Example 1 except that the content of the starch decomposition product of DE4 was changed from 3% to 1% and the content of the starch decomposition product of DE11 was changed from 2% to 4% in Example 1. Made.

[Example 7]
In Example 1, the content of the starch degradation product of DE4 was changed from 3% to 1.5%, and the content of the starch degradation product of DE11 was changed from 2% to 3.5%. A retort carbonara sauce was made accordingly.

[Example 8]
In Example 1, the content of the starch decomposition product of DE4 was changed from 3% to 4.5%, and the content of the starch decomposition product of DE11 was changed from 2% to 0.5%. A retort carbonara sauce was made accordingly.

[Example 9]
In Example 1, the content of the DE4 starch degradation product was changed from 3% to 4.75%, and the content of the DE11 starch degradation product was changed from 2% to 0.25%. A retort carbonara sauce was made accordingly.

[Comparative Example 5]
Retort carbonara sauce according to Example 1 except that the content of the starch degradation product of DE4 was changed from 3% to 0% and the content of the starch degradation product of DE11 was changed from 2% to 5% in Example 1. Made.

[Comparative Example 6]
Retort carbonara sauce according to Example 1 except that the content of the starch decomposition product of DE4 was changed from 3% to 5% and the content of the starch decomposition product of DE11 was changed from 2% to 0% in Example 1. Made.

[Test Example 2]
Examples 1 and 6 to 9 and comparisons were made in order to investigate the effect of the difference in the content ratio of starch degradation products of DE5 or less and starch degradation products of DE9-15 on the water absorption of pasta and the melting of retort carbonara sauce. Each pasta sauce obtained in Examples 5 and 6 was warmed in a hot water bath, and entangled with boiled pasta was evaluated by a specialized paneler for the state of pasta (difficult to absorb water) and taste (melted in the mouth). The results are shown in Table 2. The evaluation symbols in the table are the same as those in Test Example 1.

Retort carbonara sauce (Examples 1 and 6 to 9) in which the content ratio of starch degradation product of DE5 or less and starch degradation product of DE9-15 is in the range of 20:80 to 95: 5 (mass ratio) is used in pasta. It is understood that it is difficult to absorb water, has a suitable mouth melt, and is preferable. In particular, the contents (Examples 1, 7 and 8) in which the content ratio of the starch degradation product of DE5 or less and the starch degradation product of DE9-15 is in the range of 30:70 to 90:10 (mass ratio) were excellent. .

[Example 10]
A frozen mushroom cream sauce with a finish of 100 kg was produced at the following blending ratio. That is, a kneader equipped with a stirrer was heated and stirred so that the raw materials became uniform according to the following blending ratio to obtain a sauce. The obtained sauce was filled and sealed 140 g at a time in a pouch, and then cooled to produce a mushroom cream sauce (chilled product). The starch degradation product (DE4) used was “Paindex # 100” manufactured by Matsutani Chemical Co., Ltd., and the starch degradation product (DE11) was “Paindex # 2” manufactured by the same company.

<Combination ratio>
20% milk
Cream 10%
Sorbitol 5%
Starch degradation product (DE4) 3%
Starch degradation product (DE11) 2%
Chemical starch 1%
Salt 1%
Xanthan gum 0.1%
Shimeji 3%
Maiko 3%
Bacon 3%
Shimizu Residue -----------
Total 100%

The frozen mushroom cream sauce obtained in Example 10 was warmed in a hot water bath and entangled with boiled pasta. When a specialized panelist evaluated the pasta state (difficult to absorb water) and taste (melted in the mouth), starch decomposition Compared to the case where the product was not blended, the pasta was less likely to absorb water and had a moderate melting in the mouth. Moreover, compared with what did not mix | blend sorbitol, it was a thing which is hard to be further water-absorbed by pasta.

Claims (3)

A pasta sauce characterized by containing a starch decomposition product of DE5 or less and a starch decomposition product of DE9-15. The pasta sauce according to claim 1, wherein the content ratio of the starch decomposition product of DE5 or less and the starch decomposition product of DE9-15 is 20:80 to 95: 5 (mass ratio). The pasta sauce according to claim 1 or 2, wherein the total content of the starch degradation product of DE5 or less and the starch degradation product of DE9-15 is 0.1 to 15% based on the product.