JP2009207388A - Method for producing pasta sauce excellent in water absorption resistance - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing pasta sauce excellent in water absorption resistance and hardly dried because of reduced water flow even if mixed with an ingredient with water absorption such as pasta which has al dente feeling. <P>SOLUTION: The method for producing the pasta sauce includes including 4-25 mass% of starch sugar with a DE (Dextrose Equivalent) of 1-6 in a pasta sauce which contains no polysaccharide thickener. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a method for producing a pasta sauce having excellent water absorption resistance, and more particularly, in a pasta sauce even when combined with a water-absorbing food such as boiled pasta (hereinafter referred to as “pasta”) having an aldente feeling (squeezed feeling). It is related with the manufacturing method of the pasta sauce which the water | moisture content of this does not transfer easily to a foodstuff, ie, was excellent in water absorption tolerance.

Spaghetti sauce typified by pasta sauce is mainly classified into tomato sauce, cheese / cream sauce, seafood sauce and Japanese sauce, and is a delicious sauce that represents Italian cuisine. Typical tomato sauces include napolitan sauce, meat sauce, pomodoro, and cheese / cream sauces include cheese sauce, carbonara, white sauce, and sauce mornet. In the case of seafood sauce, bouillabaisse sauce, clam sauce, squid sauce, pescatore, etc. are available. In addition, for Japanese sauce, miso sauce, soy sauce sauce, Chinese sauce, etc., only spaghetti dishes. It is widely used for pasta dishes in general. Among them, tomato sauce and cheese / cream sauce are traditional pasta sauces, while seafood sauce and Japanese-style sauces are from sources other than Italy, soup rather than sauce. Many are close to. These sauces are cooked on top of the pasta or mixed with the whole pasta, but the problem here is that of the kind eaten with the latter pasta.

Usually, Napolitan or Carbonara sauce is ideally eaten hot, with aldente pasta using 100% durum wheat. However, there are many scenes at home where you eat something after it has been cooked for a while after cooking, such as re-warming and eating after it has been cooked. In such a case, when the moisture in the pasta sauce moves to the pasta and the sauce on the pasta surface becomes dry, the appetite is reduced in appearance, the pasta becomes soft due to the transferred moisture, and the feeling of aldente is felt. There was a problem of disappearing.

The reason why the moisture in the pasta sauce is transferred to the pasta food is based on the following. That is, in order to produce pasta dishes with a feeling of aldente, pasta with a water absorption ratio of about 2 (100% durum semolina) is used, but this pasta has a strong water absorption property, and the water in the pasta sauce gradually increases. Will be robbed by the pasta side.

Conventionally, the water absorption ratio is used as an index of the moisture content of pasta. The water absorption ratio is a value obtained by dividing the weight of pasta by the weight of the original dry matter pasta (= pasta weight / weight of the original dry matter pasta). In general, pasta with a feeling of aldente shows about 2, a softer one shows about 3, and a softer one shows about 4. Here, when pasta having a water absorption ratio of about 3 or more is used, the water absorption of the pasta is considerably reduced. However, since the water absorption is relatively strong in the pasta having a water absorption ratio of about 2, the pasta on the pasta surface as described above. The phenomenon of sauce drying is often seen.

In order to solve the problem of drying pasta sauce, pasta with a water absorption ratio of 3 or more has been used, and the pasta's texture has been sacrificed. Pasta dishes with little sense of aldente tend to be shunned gradually.

Thus, in order to solve the conventional problems, the following techniques for imparting water absorption resistance to pasta sauce are disclosed. For example, a technique relating to pasta sauce containing gati gum has been disclosed (see Patent Document 1). However, since Gati gum has relatively poor dispersibility, it has problems such as poor handling and high cost. Further, a technique relating to a pasta sauce emulsified in a water-in-oil type comprising 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 is disclosed. (See Patent Document 2). However, pasta sauce emulsified in a water-in-oil type has problems such as an oily texture and increased calories. Furthermore, there is a technique relating to a pasta sauce comprising a stationary separated oil phase part and an aqueous phase containing xanthan gum, wherein the weight ratio of the oil phase part to the aqueous phase part is in the range of 1: 1.5 to 1: 4. It is disclosed (see Patent Document 3). However, such pasta sauce has a problem that it has an oily texture or a high calorie due to a relatively large amount of oil.
JP 2007-60914 A JP 2005-87014 A Japanese Patent Laid-Open No. 10-75747

An object of the present invention is to provide a method for producing a pasta sauce that solves the above-mentioned conventional problems and is less likely to dry due to less moisture transfer even when combined with water-absorbing aldente pasta, and has excellent water absorption resistance. is there.

As a result of intensive studies, the present inventors have incorporated starch starch of DE1-6 in an amount of 4 to 25% by mass, so that the pasta surface does not dry even if it is blended with pasta with an aldente feeling, and is resistant to water absorption. We found that an excellent pasta sauce can be obtained. That is, this invention provides the manufacturing method of the pasta sauce excellent in water absorption tolerance characterized by including 4-25 mass% of starch sugar of DE1-6 in the pasta sauce which does not contain a polysaccharide thickener. Is.

ADVANTAGE OF THE INVENTION According to this invention, even if it mix | blends with pasta with a feeling of aldente by using the starch sugar of DE1-6, the manufacturing method of the pasta sauce which is hard to dry and was excellent in water absorption resistance is provided. Moreover, according to the present invention, there are problems such as poor handleability and economically expensive pasta sauce using gati gum, and an oil and emulsifier having an SFC of 10% or more at 20 ° C. The oily texture found in pasta sauces with a water-in-oil formulation consisting of an oil phase part containing flavours and a water phase part containing seasonings, or the calories become high In addition, a pasta sauce comprising a stationary separated oil phase part and an aqueous phase containing xanthan gum, wherein the weight ratio of the oil phase part to the aqueous phase part is in the range of 1: 1.5 to 1: 4. There are no problems such as the oily texture that is seen and the calories are high.

Hereinafter, the present invention will be described in detail.
Starch sugar used in the present invention is a generic name for starch degradation products produced by hydrolysis with acid or enzyme using starch as a raw material. Almost pure glucose, starch syrup, dextrin, etc. There is a width. The starch that is completely hydrolyzed is glucose, but DE is usually used as an indicator of the degree of degradation (= degree of saccharification). That is, undegraded starch is DE0, and completely hydrolyzed to glucose is DE100. More specifically, it is the ratio of all reducing sugars expressed as glucose in the solid content, and is calculated by the following formula.
DE = total reducing sugar (displayed as glucose) / solid content × 100
For the measurement of reducing sugars, Bertrand method, Somogyi method, Somogyi-Nelson method and the like are used. (Maruzen Co., Ltd. Food Comprehensive Dictionary 1998)

In general, starch sugar with DE of about 1 to 20 is called dextrin, starch starch with DE of about 20 to 60 is called syrup, and starch sugar with DE of about 60 or more is crude. It is called glucose or purified glucose. However, the distinction between dextrin and candy is not strict, and dextrin is not clearly defined. On the other hand, in the United States, dextrin is clearly defined in FDA CFR21 (§184.1277 and §184.1444). That is, Dextrin has been partially decomposed by dry heating starch (§184.1277), and Maltodextrin is defined as a starch decomposition product of DE 20 or less. . The starch sugars of DE1-6 of the present invention correspond to Maltodextrin according to US standards. The starch sugars of DE1-6 are usually prepared by enzymatic saccharification using amylase, which is because the degree of hydrolysis is lower than that of acid saccharification and DE is easy to control.

The outline of the production method consists of the following steps. First, starch is enzymatically saccharified with amylase, and then the enzyme is inactivated. Next, after preconcentration, decolorization, and desalting operations, sterilization, finish concentration, and finally drying to produce a product. During the process, the DE value of the product is determined by the conditions of enzymatic saccharification.

The DE of the starch sugar used in the present invention is preferably 1 to 6, and more preferably DE 2 to 6. If starch sugar or starch less than DE1 is used, the viscosity of the pasta sauce becomes too high, and the mouth feels sticky. For pasta sauce, starch such as potato starch is used to some extent in order to obtain an appropriate viscosity. However, if starch starch or starch less than DE1 is used, the above problems will occur. come. On the other hand, if DE exceeds 6, neither water absorption resistance can be imparted to the pasta sauce, which is not preferable. Moreover, as addition amount, 4-25 mass% is preferable, and also 8-20 mass% is more preferable. If it is less than 4% by mass, water resistance cannot be imparted to the pasta sauce, and if it exceeds 25% by mass, the viscosity of the pasta sauce increases and a feeling of stickiness in the mouth is unfavorable.

Even if thickening polysaccharides such as pectin, xanthan gum, guar gum, tamarind gum, locust bean gum, etc. are used for pasta sauce instead of starch sugar, water absorption resistance cannot be imparted, and there is also stringiness. This is not preferable because it gives a feeling of stickiness in the mouth.

There are many types of pasta sauce to be eaten with pasta, but typical cooking examples of Napolitan sauce and cheese sauce will be described below. However, the following description is merely an example, and the present invention is not limited to this.
1. Example of cooking Napolitan sauce Napolitan sauce is originally cooked by boiling raw tomatoes, spices, seasonings, etc., but as a simple preparation method, it takes less time by using Napolitan sauce mix. A method of preparing in a short time is often used. As an outline raw material and composition, 61% by mass of tomato powder, 12% by mass of potato starch, 11% by mass of spices, 6% by mass of salt, 5% by mass of solid fat, 2% by mass of sugar, 2% by mass of seasoning, and citric acid 1 % Mix etc. are used. A mixture of 11 parts of this mix and 89 parts of water mixed and dispersed and boiled over medium heat is used as the Napolitan sauce. The starch sugars of DE1-6 are added as appropriate, replacing the water portion. Next, fried onions, peppers, ham, etc., boiled durum semolina 100% spaghetti (water absorption: about 2.3) and the above-mentioned Napolitan sauce are mixed together while fried.

2. Cheese sauce cooking example As with Napolitan sauce, cheese sauce mix is used as a simple preparation method for cheese sauce. As an outline raw material and composition, cheese powder 41% by mass, potato starch 16% by mass, solid fat 14% by mass, salt 10% by mass, seasoning 6% by mass, wine powder 5% by mass, spice 4% by mass, sugar 3 A mix of 1% by mass and 1% by mass of citric acid is used. 11 parts of this mix and 89 parts of milk are mixed and dispersed and cooked over medium heat to be used as a sauce. DE1-6 starch sugars are added as appropriate, replacing the milk portion. Next, ham, boiled durum semolina 100% spaghetti (water absorption ratio: about 2.3) and the above cheese sauce are mixed and prepared by boiling over medium heat. The method for producing pasta sauce having excellent water absorption resistance is as described above. What is obtained in this way is the pasta sauce having excellent water absorption resistance according to claim 2 of the present invention. In the pasta sauce thus obtained, by containing 4 to 25% by mass of DE1-6 starch sugar, the moisture in the sauce is transferred to the pasta even when cooked in combination with the pasta with a feeling of aldente. It is difficult and has excellent water absorption resistance. The reason why water absorption resistance is imparted to pasta sauce by adding starch sugar is thought to be due to the fact that water transfer in pasta sauce is blocked by starch sugar, and it plays a role as a kind of moisturizer. It is guessed.

EXAMPLES Next, although an Example etc. demonstrate this invention in detail, the scope of the present invention is not restrict | limited at all by these.
Examples 1-8
(1) Preparation of Napolitan Sauce Mix A raw material having the composition shown in Table 1 was mixed to prepare a Napolitan sauce mix. That is, tomato powder, potato starch, spice powder (garlic, onion, pepper, thyme, celery, parsley and basil), salt, solid fat, sugar, seasoning (yeast extract, sodium glutamate) Citric acid was thoroughly mixed using a commercially available universal stirrer or the like to prepare a Napolitan sauce mix.

(2) Preparation of Napolitan Sauce and Cooking Using a raw material having a composition shown in Table 2, napolitan sauce was prepared. That is, Napolitan sauce mix obtained in the above (1), starch sugar [“Sandeck # 30” (DE2.4) and “Sandeck # 70” (DE6.0) manufactured by Sanwa Starch Co., Ltd.)] and water After thoroughly mixing and dispersing 300 g of the total amount, it was boiled to prepare the Napolitan sauce of Examples 1-8. Separately, 200 g of Ohmy spaghetti manufactured by Nippon Flour Milling Co., Ltd. was boiled for 10 minutes in 2% of 0.5% saline to obtain a spaghetti having a water absorption ratio of 2.3. Further, the above-mentioned Napolitan sauce and spaghetti were added to a lightly fried 75 g of shredded onion, 30 g of bell pepper and 50 g of ham, and finally fried lightly to obtain a cooked product.

(3) Evaluation of water absorption resistance of Napolitan sauce The water absorption resistance of the Napolitan sauce of Examples 1 to 8 was evaluated by the following method using the cooked product obtained in (2) above. That is, 100 g of the cooked product obtained in (2) above was filled and sealed in a 300 g bowl, left at room temperature (24 ° C.) for 60 minutes, and then visually observed for changes in the Napolitan sauce on the spaghetti surface, Judgment was made by the following three-level evaluation. The results are shown in Table 2.

[Standard of water absorption resistance]
-Good: Napolitan sauce on spaghetti surface-Glossy, almost unchanged.
・ Slightly good: Moisture in the Napolitan sauce on the surface of spaghetti is slightly absorbed, but there is pelari and gloss ・ Bad: Moisture in the Napolitan sauce on the surface of spaghetti is considerably absorbed, and the whole is dry It looks like this.

Examples 9-16
(4) Preparation of cheese sauce mix The raw material of the mixing | blending composition shown in Table 3 was mixed, and the cheese sauce mix was prepared. That is, Gouda cheese powder, potato starch, solid fat, seasoning (yeast extract, sodium inosinate, sodium glutamate), white wine powder, spice powder (onion, pepper), sugar and citric acid, which are cheese sauce / mix ingredients A cheese sauce mix was prepared by thoroughly mixing using a commercially available universal stirrer or the like.

(5) Preparation and cooking of cheese sauce
A cheese sauce was prepared by mixing raw materials having the composition shown in Table 4. That is, the cheese sauce mix obtained in the above (4), starch sugar [“Sandeck # 30” (DE2.4) and “Sandeck # 70” (DE6.0) manufactured by Sanwa Starch Co., Ltd.)] and milk After thoroughly mixing and dispersing 170 g of the whole amount, it was boiled to prepare cheese sauces of Examples 9-16. Separately, 200 g of Ohmy spaghetti manufactured by Nippon Flour Milling Co., Ltd. was boiled for 10 minutes in 2% of 0.5% saline to obtain a spaghetti having a water absorption ratio of 2.3. Furthermore, after fully mixing and dispersing the cheese sauce, spaghetti and shredded ham 50 g, the mixture was boiled to obtain a cooked product.

(6) Evaluation of water absorption resistance of cheese sauce Using the cooked product obtained in the above (5), in the case of the Napolitan sauce of Examples 1 to 8, in the same manner as (3), the cheese sauce of Examples 9 to 16 The water absorption resistance was evaluated. The results are shown in Table 4.

(Comparative Example 1)
In Examples 1-8, the napolitan sauce of Comparative Example 1 was prepared in the same manner as in Examples 1-8, except that starch sugar was not used, and the whole was adjusted to 100% by mass with water. The evaluation of water absorption resistance was evaluated in the same manner as in Examples 1-8. The results are shown in Table 5.

(Comparative Example 2)
In Example 1, the amount of starch sugar added was further reduced to 2% by mass, and the Napolitan sauce of Comparative Example 1 was prepared in the same manner as in Example 1 except that the total amount was 100% by mass with water. The water absorption resistance was evaluated in the same manner as in Example 1. The results are shown in Table 5.

(Comparative Example 3)
In Example 5, the amount of starch sugar added was further reduced to 2% by mass, and the Napolitan sauce of Comparative Example 3 was prepared in the same manner as in Example 5 except that the total amount was 100% by mass with water. The water absorption resistance was evaluated in the same manner as in Example 5. The results are shown in Table 5.

(Comparative Example 4)
In Example 3 and Example 7, instead of using starch sugars of DE 2.4 and DE 6.0, DE 11.1 starch sugar “Sandek # 100” manufactured by Sanwa Starch Co., Ltd. was used. Except for the above, a Napolitan sauce of Comparative Example 4 was prepared in the same manner as in Example 3 and Example 7, and the water absorption resistance was evaluated in the same manner as in Example 3. The results are shown in Table 5.

(Comparative Example 5)
In Example 4 and Example 8, instead of using starch starch of DE 2.4 and DE 6.0 respectively, starch starch “Sandeck # 150” of DE 17.2 made by Sanwa Starch Co., Ltd. was used. The Napolitan sauce of Comparative Example 5 was prepared in the same manner as in Example 4 and Example 8, and the water absorption resistance was evaluated in the same manner as in Example 3. The results are shown in Table 5.

(Comparative Example 6)
In Examples 9-16, the cheese sauce of Comparative Example 6 was prepared in the same manner as in Examples 9-16, except that starch sugar was not used and the whole was adjusted to 100% by mass with water. The water absorption resistance was evaluated in the same manner as in Examples 9-16. The results are shown in Table 5.

(Comparative Example 7)
In Example 9, the cheese sauce of Comparative Example 7 was prepared in the same manner as in Example 9 except that the amount of starch sugar added was further reduced to 2% by mass and the whole was adjusted to 100% by mass with water. The water absorption resistance was evaluated in the same manner as in Example 9. The results are shown in Table 6.

(Comparative Example 8)
In Example 13, the cheese sauce of Comparative Example 8 was prepared in the same manner as in Example 13, except that the amount of starch sugar added was 2% by mass, and the whole was adjusted to 100% by mass with water. The water absorption resistance was evaluated in the same manner as in Example 9. The results are shown in Table 6.

(Comparative Example 9)
In Example 11 and Example 15, instead of using starch starch of DE 2.4 and DE 6.0 respectively, starch starch “Sandex # 100” of DE 11.1 manufactured by Sanwa Starch Co., Ltd. was used. Except for this, the cheese sauce of Comparative Example 9 was prepared in the same manner as in Example 11 and Example 15, and the water absorption resistance was evaluated in the same manner as in Example 11 and Example 15. The results are shown in Table 6.

(Comparative Example 10)
In Example 11 and Example 15, instead of using starch sugars of DE 2.4 and DE 6.0, respectively, starch starch “Sandex # 150” of DE 17.2 manufactured by Sanwa Starch Co., Ltd. was used. Except for this, the cheese sauce of Comparative Example 9 was prepared in the same manner as in Example 11 and Example 15, and the water absorption resistance was evaluated in the same manner as in Example 11 and Example 15. The results are shown in Table 6.

As is clear from the results in Table 2, in the napolitan sauces of Examples 1 to 8 in which 4 to 25 mass% of starch sugars of DE 2.4 and DE 6.0 are contained in the napolitan sauce, the water absorption resistance is slightly good to good. It turns out that there is. As is clear from the results in Table 4, the cheese sauces of Examples 9 to 16 containing 4 to 25% by mass of starch starch of DE 2.4 and DE 6.0 in the cheese sauce also have water absorption resistance. It was found to be slightly good to good. Thus, it was understood that if the starch sugar of DE 2.4 or DE 6.0 was contained in Napolitan sauce and cheese sauce in an amount of 4 to 25% by mass, the water absorption resistance of these sauces was excellent.

In this way, with regard to Napolitan sauce and cheese sauce with completely different composition and blending raw materials, the effect of starch sugar of DE 2.4 and DE 6.0 is similarly seen, so for general pasta sauce, It was understood that the effects of these starch sugars were sufficiently achieved.

On the other hand, as is apparent from the results in Table 5, Comparative Example 2 and Comparative Example 2 containing 2% by mass of the Napolitan sauce of Comparative Example 1 and the starch sugars of DE 2.4 and DE 6.0 containing no starch sugar at all. Since the Napolitan sauce of Example 3 has poor water absorption resistance, it was found that the Napolitan sauce having a starch sugar content of less than 4% by mass had poor water absorption resistance. Furthermore, since the water absorption resistance of the Napolitan sauces of Comparative Example 4 and Comparative Example 5 containing 15% by mass of starch sugars of DE 11.1 and DE 17.2, respectively, is poor, water absorption resistance is obtained with starch sugars exceeding DE 6.0. Was found to be bad.

As is apparent from the results in Table 6, even in the case of cheese sauce, the starch sauce is not contained at all, and the cheese sauce of Comparative Example 6 and the comparative example containing 2% by mass of DE 2.4 and DE 6.0 starch sugar. In the cheese sauces of No. 7 and Comparative Example 8, the water absorption resistance was poor. Therefore, it was found that the cheese sauce having a starch sugar content of less than 4% by mass had poor water absorption resistance. As is clear from the results of Tables 5 and 6, the starch sugars of DE11.1 and DE17.2 containing DE2.4 and DE6.0 with a starch sugar content of less than 4% by mass or exceeding DE6.0 are contained. It was understood that the water absorption resistance was poor in the Napolitan sauce and the cheese sauce. In this way, about Napolitan sauce and cheese sauce with completely different composition and blending raw materials, starch sugar content of DE 2.4 and DE 6.0 is less than 2 mass% or starch sugar exceeding DE 6.0 is contained at 4 mass% or more. However, it was understood that water absorption resistance was not imparted.

Claims (1)

    A method for producing a pasta sauce excellent in water absorption resistance, characterized by containing 4 to 25% by mass of DE (Dextrose Equivalent) 1-6 starch sugar in a pasta sauce not containing a thickening polysaccharide.