JP2011120522A - Pasta sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pasta sauce allowing eating of a cream-based pasta dish only by being dressed with boiled pasta, and a great reduction of the amount of the pasta sauce required for one meal of the cream-based pasta dish. <P>SOLUTION: The cream-based pasta sauce includes: 20-60 mass% of an edible oil and fat; 5-21 mass% of water; 3-20 mass% of milk or a dairy product in terms of the non-fat milk solid; and a polyhydric alcohol. The content of the polyhydric alcohol, based on 100 pts.mass of the edible oil and fat, is 30-150 pts.mass. The total light transmittance (control: fresh water; wavelength: 390 nm; optical pass length: 5 mm) is 13-35%, and the total light transmittance when diluted 3-fold with water is 0.1-12%. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a pasta sauce that allows a cream-based pasta dish to be eaten simply by being cooked with boiled pasta.

  Pasta sauce that can be cooked with creamy pasta, such as carbonara, can be cooked with boiled pasta simply by heating before pasta sauce is cooked with pasta or without cooking, such as frying with pasta. A source has been proposed (Patent Document 1). This pasta sauce is an oil-in-water emulsion, and its viscosity is adjusted to 30 to 160 Pa · s so that the pasta sauce can be easily mixed with the pasta and the pasta sauce does not flow down from the pasta during eating.

JP 2004-215539 A

  When pasta sauce is packaged individually for each meal to increase convenience, the pasta sauce is concentrated per serving to reduce the bulk of the individual package and reduce distribution and storage costs. It is desirable to reduce the amount of pasta sauce.

  However, in a cream-based pasta sauce, it is difficult to maintain an emulsified system of pasta sauce if an attempt is made to reduce the required amount of pasta sauce per serving by simply reducing the moisture contained in the pasta sauce, It becomes difficult to evenly mix pasta sauce with pasta.

  On the other hand, the present invention provides a pasta sauce that can be used to eat cream-based pasta simply by adding it to boiled pasta and that can greatly reduce the amount of pasta sauce required for one serving of cream-based pasta. It is also intended to provide an individual package in which such pasta sauce is filled and packaged.

  The present inventor, in a cream-based pasta sauce containing edible fats and oils, blends edible fats and oils or milk or dairy products and polyhydric alcohols in a specific ratio, and also adjusts the water content to a specific range to adjust the content in the polyhydric alcohols. When a sauce in which edible fats and oils are dispersed is prepared, the sauce is diluted with water to make an emulsion in which the fat particles are refined and the transparency is significantly reduced. In this case, if you use boiled juice attached to boiled pasta as water to dilute the sauce, the amount of sauce to be mixed with boiled pasta is about half of the pasta sauce As a result, the present invention was completed.

That is, the present invention contains edible fats and oils 20 to 60% by weight, moisture 5 to 21% by weight, milk or dairy products 3 to 20% by weight as nonfat milk solids, and polyhydric alcohol,
The content of polyhydric alcohol is 30 to 150 parts by mass with respect to 100 parts by mass of edible fats and oils,
Total light transmittance (control: Shimizu, wavelength 390 nm, optical path length 5 mm) is 13 to 35%,
0.1 to 12% of total light transmittance when diluted 3 times with water
A cream-based pasta sauce is provided.

  Furthermore, this invention provides the individual packaging body by which the above-mentioned pasta sauce is filled and packaged in the container, Comprising: The filling amount of the pasta sauce per individual packaging body is 20-50g.

  In the pasta sauce of the present invention, the emulsification system is changed by the boiled juice adhering to the pasta just by mixing with the boiled pasta, and the fat particles become finer and easily spread throughout the pasta. Therefore, the amount of pasta sauce for one meal can be reduced to about half of the conventional amount when making cream-based pasta dishes such as carbonara by adding pasta and pasta sauce boiled. Therefore, when pasta sauce for one serving is made into individual packaging with a distribution package such as a dispense pack (product name) or a pouch, etc., the bulk of the product is made compact, convenience is increased, and distribution and storage costs are increased. Can be reduced.

  In addition, according to the pasta sauce of the present invention, the moisture content is as low as 5 to 21% by mass and the amount of pasta sauce itself to be mixed with the pasta is small, so that after pasta is mixed with pasta sauce, It is possible to prevent sticking by absorbing moisture, or clumping after cooling.

  And since the pasta sauce of the present invention is filled and packaged, the individual package of the present invention is extremely convenient.

It is the photograph before and after mixing the pasta sauce of an Example with water.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass” unless otherwise specified.

  In the present invention, the cream-based pasta sauce refers to a pasta sauce containing milk or dairy products in which edible fats and oils are dispersed substantially uniformly, and examples thereof include cream sauce, carbonara sauce, tomato cream sauce and the like.

  The pasta sauce of the present invention is a cream-based pasta sauce containing edible fats and oils, moisture, milk or dairy products, and polyhydric alcohols, and the edible fats and oils are dispersed in polyhydric alcohols. (Wavelength 390 nm, optical path length 5 mm) is 13 to 35%. When diluted with water, the transparency decreases, and when diluted three times, the total light transmittance is 0.1 to 12%, preferably 1 to 10%. %. Thus, the transparency decreases with the addition of water. The pasta sauce of the present invention is an edible oil / fat dispersion in which edible oil / fat is dispersed in a polyhydric alcohol. It is thought that this occurs because the fat and oil particles become finer. In addition, according to the pasta sauce of the present invention, it is possible to mix the pasta sauce with the whole pasta quickly and uniformly by mixing it with an amount of water adhering to the boiled pasta. This is thought to be because the pasta sauce is very easily mixed with the pasta due to the refinement of the fat and oil particles by the phase transition. Such a phase transition can usually be caused when 0.5 to 5 times the amount of water is added to the pasta sauce of the present invention.

  This phase transition is considered to be similar to the D (Detergent) phase emulsification method in which an emulsion of fine oil droplets is obtained. However, in the D phase emulsification, an O / D emulsified composition is produced by dissolving an emulsifier in a polyhydric alcohol or a polyhydric alcohol aqueous solution, and adding an oil phase to the emulsified emulsion to produce an O / D emulsified composition. This is a method for obtaining a fine oil-in-water (O / W type) emulsion by diluting the composition with an aqueous medium, whereas the O / D emulsion composition before being diluted with an aqueous medium is substantially transparent. The pasta sauce of the present invention is a mixture of milk or a dairy product, a polyhydric alcohol and an edible oil and fat, does not require the addition of an emulsifier to the polyhydric alcohol, and is not transparent before being diluted with water. Therefore, it is thought that it differs from the O / D emulsion composition which makes D phase emulsion.

  Moreover, in this invention, a total light transmittance is a total light transmittance which uses fresh water as a control. That is, the total light transmittance is the ratio of the transmitted light beam including the diffusion component to the parallel incident light beam of the sample, and the total light transmittance (%) of the sample in the present invention is the total light transmittance (%) of the fresh water as a control ( This is the ratio (%) when the wavelength (390 nm) is 100%. More specifically, the total light transmittance is measured using a turbidity measuring instrument (for example, model name “WA 2000N”, Nippon Denshoku Industries Co., Ltd.) using an integrating sphere electrophotometry ( (Wavelength 390 nm, optical path length 5 mm).

  On the other hand, the pasta sauce of the present invention contains edible fats and oils, moisture, milk or dairy products, and polyhydric alcohols in a specific range. In the present specification, these contents are pasta unless otherwise specified. It is the ratio in the liquid part of the sauce.

  In the pasta sauce of the present invention, the edible fat is a lipid mainly composed of triacylglycerol or diacylglycerol. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil Chemical and enzymatic treatments such as palm oil, milk fat, beef tallow, lard, egg yolk oil and other plant and vegetable oils and their refined oils, MCT (medium chain fatty acid triglycerides), diglycerides, hardened oils, enzyme treated egg yolk oils, etc. And the like obtained by applying the oil. Such edible fats and oils may be used by 1 type, and may be used in combination of 2 or more type. By blending two or more kinds, a rich pasta sauce can be obtained.

  The content of edible fats and oils is 20 to 60% in the pasta sauce, preferably 30 to 50%. If the content of edible oils and fats is too high, it will be difficult for the oil droplets to become finely emulsified even when mixed with boiled pasta, the pasta will become oily, and conversely if it is too little, it will be mixed with pasta. Sometimes the oil droplets are difficult to become finely emulsified, and it does not become a smooth cream sauce, but by making it in the above range, the emulsification system changes due to the boiled juice adhering to the pasta, and the cream system easily The source spreads throughout the pasta.

  The pasta sauce of the present invention has a moisture content of 5 to 21%, preferably 10 to 18%. When the water content is excessively large, when the pasta sauce of the present invention is diluted with water, the above-mentioned phase transition cannot be caused. When the water content is excessively small, oil phase separation occurs. On the other hand, by setting the moisture content in the above-mentioned range, it is possible to prevent the pasta from absorbing and sticking to the pasta sauce after the pasta sauce is mixed with the pasta. It can also be maintained. Moreover, even if the pasta cools after the pasta sauce is mixed with the pasta, the pasta is unlikely to become a lump. Therefore, for example, even when not eaten immediately after cooking, such as a side dish of a bento, it is possible to eat deliciously.

  Here, the water content of the pasta sauce can be measured by a reduced pressure heating drying method. Further, the moisture in the pasta sauce is not limited to the amount added as water during the production of the pasta sauce, but also includes moisture contained in individual raw materials constituting the liquid portion of the pasta sauce. For example, when using egg yolk as in the examples described later, the moisture contained in the egg yolk constitutes the moisture referred to here, and when using a hydrous polyhydric alcohol as the polyhydric alcohol, The contained moisture also constitutes the moisture referred to here.

  In the present invention, milk or dairy products are those stipulated in a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) relating to milk and dairy product component standards, such as milk and concentrated milk. , Whole milk powder, skim milk powder, sweetened powdered milk, cheese, whey powder, protein concentrated whey powder, cream, butter, butter oil, buttermilk, etc. can be used, and milk and dairy products are in powder form In particular, powdered milk such as whole milk powder, skim milk powder, and sweetened milk powder is preferable.

  The content of milk or dairy products is 3 to 20% as non-fat milk solids. Here, the non-fat milk solid content is a remaining component excluding water and lipids of milk or dairy products, and protein, lactose, and minerals are the main components. Specifically, the method for measuring the solid content of non-fat milk in milk or dairy products is based on the method described in the Ministerial Ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) on the component standards of milk and dairy products. It can be measured. If the content of the milk or dairy product as non-fat milk solids is too low, the above-mentioned phase transition cannot be caused by adding water to the pasta sauce, and conversely if too much, the milky odor is strong. It is not preferable as a pasta sauce. In particular, in the pasta sauce of the present invention, it is easy to cause the aforementioned phase transition by adding water to the pasta sauce, and from the point of obtaining a sauce with a smooth mouthfeel, the milk or dairy product, It is preferable to use powdered milk such as whole milk powder, skim milk powder, and sweetened powdered milk. When using powdered milk as part or all of milk or dairy products, the content of the powdered milk is 0.7 in terms of nonfat milk solid content. It is preferable to set it to -20%.

  On the other hand, as the polyhydric alcohol, an alcohol having two or more hydroxyl groups in the molecule can be used. For example, monosaccharides such as glucose, galactose, mannose, fructose, xylose, sucrose, maltose, lactose, trehalose Polysaccharides such as disaccharides such as disaccharides, oligosaccharides, dextrin, maltotriose, cyclodextrins, sugar alcohols such as xylitol, maltitol, inositol, pentaerythritol, sorbitol, threitol, lactitol, mannitol, reduced dextrin Among them, linear sugar alcohols and polyglycerol are preferable, and sugar alcohols having 3 to 6 carbon atoms or polyglycerol are more preferable.

  Moreover, content of a polyhydric alcohol shall be 30-150 parts with respect to 100 parts of edible fats and oils, Preferably it is 50-140 parts. If the content of the polyhydric alcohol is too small, the edible fat cannot be dispersed in the polyhydric alcohol, resulting in layer separation. On the other hand, if the amount is too large, the above-described phase transition caused by adding water to the pasta sauce cannot be caused. In addition, content of the said polyhydric alcohol is content converted into solid content, when a water-containing polyhydric alcohol is used as a polyhydric alcohol.

  The pasta sauce of the present invention, in addition to the above-mentioned components, depending on the flavor of bacon, cheese, etc. to be given to the pasta sauce, ingredients such as bacon chips, egg yolk, phospholipase A-treated egg yolk, monoglycerin fatty acid ester, Emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, various seasonings such as sodium glutamate, salt, sugar, pepper, xanthan gum, tamarind seed gum, gellan gum, gum arabic, potato starch, corn starch, glutinous rice starch , Wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, wet heat-treated starch, modified starch and other thickeners, ascorbic acid or salts thereof, antioxidants such as vitamin E, pigments, spices, etc. it can.

  As a method for producing the pasta sauce of the present invention, among the constituent materials of the above-mentioned pasta sauce, first, edible fats and oils, milk or dairy products in powder form, other powder materials to be added as necessary, Next, the mixture is mixed with a polyhydric alcohol, milk or dairy product in a liquid or massive form, and other non-powder materials.

  Here, more specifically, the mixing operation can be performed at room temperature using a stirrer such as a kneader or a Hobart mixer. However, when heated, the taste is familiar and a cooking feeling is obtained, which is preferable.

  As a method of using the pasta sauce of the present invention, for example, the pasta is boiled, preferably without hot water draining, and immediately pasted with the pasta sauce of the present invention. As a result, 15-50 mL of pasta boiled juice is mixed per serving of pasta (about 100 g of dry pasta).

  It is preferable that the usage-amount of the pasta sauce of this invention with respect to pasta shall be 20-50g per serving of pasta. Thus, even if the amount of pasta sauce used for pasta is small, according to the pasta sauce of the present invention, the edible fat and oil particles are refined by mixing with the boiled pasta, so the whole pasta is softened with the pasta sauce. It becomes possible. In addition, the pasta dishes thus obtained are all non-sticky and delicious, and do not easily become a lump even if left untreated. In addition, as a kind of pasta dish obtained using the pasta sauce of this invention, it can be set as cream type pasta dish, such as carbonara, by the kind of ingredients.

  The pasta sauce of the present invention can be filled and distributed in any soft or hard container. Here, when the pasta sauce in an amount corresponding to one serving of pasta is distributed as a distributed package such as a dispense pack (product name) or an individual package filled in a small bag such as a pouch, the general consumer can eat one serving. Even if it exists, since it becomes possible to cook a pasta dish easily, it is preferable.

Example 1
Carbonara sauces were produced at the blending ratios shown in Table 1. In Table 1, the value in parentheses is the content of the component as a non-fat milk solid.

  In Example 1, rapeseed oil was used as the edible fat and oil, and as the reduced starch saccharified product, “S30” (manufactured by Nikken Kasei Co., Ltd.) (70% aqueous solution, 43% or more of the sugar composition is a sugar alcohol having 5 or more sugars) It was used. In the blending ratio of Table 1, the content of the non-fat milk solid content is 13.3%, and the reduced starch saccharified product polyhydric alcohol content is 56 parts with respect to 100 parts of edible fats and oils.

  In the production of this carbonara sauce, first, edible oils and fats are put into a kneader, then whole milk powder, cheese powder, xanthan gum, salt, sodium glutamate, black pepper are added, and after stirring and mixing, the reduced starch saccharified product and egg yolk are added. Then, the mixture was stirred and mixed and degassed. Subsequently, the product was heated to reach 90 ° C., allowed to cool, and filled in a container 30 g at a time. As this container, a small pouch was used.

  The water content of the obtained carbonara sauce was 14% according to the vacuum heating drying method.

  Moreover, the obtained carbonara sauce was put into a quartz cell having a thickness of 5 mm, and the total light transmittance with reference to fresh water was measured using a turbidity measuring device (model name “WA2000N”, manufactured by Nippon Denshoku Industries Co., Ltd.). When measured by an integrating sphere photoelectric photometry (wavelength 390 nm, optical path length 5 mm), it was 21.7%. After diluting this carbonara source three times with water, the total light transmittance was measured in the same manner. It was 6.7%. These results are shown in Table 1. Moreover, the photograph of the carbonara sauce before diluting with water and the carbonara sauce after diluting are shown in FIG.

  In addition, 100g of pasta (diameter 1.6mm) (trade name: Ma Mar Spaghetti, maker name: Nisshin Foods Co., Ltd.) is boiled for 7 minutes and immediately after boiling, the pasta sauce for one small pouch (30g) ) And chopsticks to obtain spaghetti carbonara. In this case, mixing pasta and pasta sauce was very easy, and the pasta sauce could be added to the whole pasta in 10 seconds.

  When the spaghetti carbonara thus obtained was eaten, it had a smooth mouthfeel and a creamy feeling, which was good. Further, the spaghetti carbonara did not become a lump even after being left for 30 minutes, and each one could be easily picked.

Example 2
Carbonara sauce was prepared in the same manner as in Example 1 except that the blending ratio of carbonara sauce was changed as shown in Table 1. In this blending ratio, the content of non-fat milk solids is 3.4%, and the reduced starch saccharified product as a polyhydric alcohol is 58 parts as a polyhydric alcohol with respect to 100 parts of edible fats and oils.

  When the water content of the obtained carbonara sauce was measured in the same manner as in Example 1, it was 18%. Further, the total light transmittance of the obtained carbonara sauce was measured in the same manner as in Example 1. As a result, it was 25.2%. After diluting the carbonara sauce three times with water, the total light transmittance was measured in the same manner. However, it was 8.0%. These results are shown in Table 1.

  Further, when the carbonara sauce of Example 2 was added to pasta as in Example 1, mixing of the pasta and pasta sauce was very easy, and the pasta sauce could be added to the entire pasta in 10 seconds.

  When the spaghetti carbonara obtained in this way was eaten, it had a smooth mouthfeel and a good cream feeling. Further, the spaghetti carbonara did not become a lump even after being left for 30 minutes, and each one could be easily picked.

Example 3
Carbonara sauce was prepared in the same manner as in Example 1 except that the blending ratio of carbonara sauce was changed as shown in Table 1. In this blending ratio, the content of non-fat milk solids is 16.6%, and the reduced starch saccharified product as a polyhydric alcohol is 57 parts as a polyhydric alcohol with respect to 100 parts of edible fats and oils.

  When the water content of the obtained carbonara sauce was measured in the same manner as in Example 1, it was 15%. Further, the total light transmittance of the obtained carbonara sauce was measured in the same manner as in Example 1. As a result, it was 13.5%. After diluting this carbonara sauce three times with water, the total light transmittance was measured in the same manner. However, it was 9.1%. These results are shown in Table 1.

  Furthermore, when the carbonara sauce of Example 3 was added to pasta as in Example 1, mixing of the pasta and pasta sauce was very easy, and the pasta sauce could be added to the entire pasta in 10 seconds.

  When the spaghetti carbonara cooked using this carbonara sauce was eaten, it had a smooth mouthfeel and a cream feeling, which was good. Further, the spaghetti carbonara did not become a lump even after being left for 30 minutes, and each one could be easily picked.

Example 4
Cream sauces were produced at the blending ratios in Table 1. In this blending ratio, the content of the non-fat milk solids is 11.0%, and the content of the reduced starch saccharified product as a polyhydric alcohol is 83 parts with respect to 100 parts of edible fats and oils.

  In the production of this cream sauce, first, edible fats and oils are put into a kneader, and then whole milk powder, xanthan gum, salt, sodium glutamate, black pepper, sucrose, sucrose fatty acid ester are added, and after stirring, reduced starch Saccharified product and cream were added and further deaerated after stirring and mixing. Subsequently, the product was heated to reach 90 ° C., allowed to cool, and filled in a container 30 g at a time. A distribution package was used as this container.

  When the moisture content of the obtained cream sauce was measured in the same manner as in Example 1, it was 21%. Further, the total light transmittance of the obtained cream sauce was measured in the same manner as in Example 1. As a result, it was 32.3%. After the cream sauce was diluted three times with water, the total light transmittance was measured in the same manner. As a result, it was 12.0%. These results are shown in Table 1.

  Furthermore, when the cream sauce of Example 4 was mixed with pasta as in Example 1, mixing of the pasta and pasta sauce was extremely easy, and the pasta sauce could be added to the entire pasta in 10 seconds.

  When the cream sauce spaghetti cooked using this cream sauce was eaten, it had a slightly smooth taste and a cream feeling, which was slightly better. Further, the cream sauce spaghetti did not become a lump even after being allowed to stand for 30 minutes, and each piece could be easily picked.

Comparative Example 1
Carbonara sauce was prepared in the same manner as in Example 1 except that the blending ratio of carbonara sauce was changed as shown in Table 1. In this blending ratio, the content of non-fat milk solids is 10.9%, and the content of reduced starch saccharified product as a polyhydric alcohol is 18 parts with respect to 100 parts of edible fats and oils.

  According to the carbonara sauce of Comparative Example 1, the blended amount of the reduced starch saccharified product with respect to the edible oil / fat was excessively small, so that the edible oil / fat was not uniformly dispersed and the layers were separated, and the transparency could not be measured. Moreover, even after diluting carbonara sauce with 3 times the amount of water, the layers were separated, and the transparency could not be measured.

  When the carbonara sauce of Comparative Example 1 was mixed with pasta in the same manner as in Example 1, cheese, egg yolk, whole milk powder and the like were not easily spread in the pasta due to phase separation, and the entire pasta sauce could not be uniformly mixed.

  In addition, the spaghetti carbonara cooked using this carbonara sauce was greasy with a sticky mouthfeel.

Comparative Example 2
Carbonara sauces were produced at the blending ratios shown in Table 1. In this blending ratio, the content of the non-fat milk solid content is 5.1%, and the reduced starch saccharified product as a polyhydric alcohol is 58 parts in terms of solid content with respect to 100 parts of edible fats and oils. The obtained carbonara sauce was allowed to cool and then 50 g was filled into a container. As this container, a small pouch was used.

  When the water content of the carbonara sauce of Comparative Example 2 was measured in the same manner as in Example 1, it was 42%. The total light transmittance of the carbonara sauce was measured in the same manner as in Example 1. As a result, it was 6.6%. After the carbonara sauce was diluted 3 times with water, the total light transmittance was measured in the same manner. %Met. In addition, this carbonara sauce was not emulsified before dilution, and was not a D-phase-like fat dispersion in which oil droplets were dispersed in the reduced starch saccharified product.

  Furthermore, when the carbonara sauce of Comparative Example 2 was mixed with pasta in the same manner as in Example 1, it was difficult to entangle the pasta with the pasta.

Comparative Example 3
Cream sauces were produced at the blending ratios in Table 1. In the production of this cream sauce, butter, flour, salt, xanthan gum, cream, and milk were added to a kneader and stirred and mixed to deaerate. Subsequently, the product was heated so that the product temperature reached 90 ° C., and allowed to cool, and then 140 g each was filled into a container. A pouch was used as this container.

  When the water content of the cream sauce of Comparative Example 3 was measured in the same manner as in Example 1, it was 78%. Moreover, when the total light transmittance of this cream sauce was measured in the same manner as in Example 1, it was 11.5%. After the cream sauce was diluted three times with water, the total light transmittance was measured in the same manner. It was 24.8%. These results are shown in Table 1.

Furthermore, when the cream sauce of Comparative Example 3 was mixed with pasta in the same manner as in Example 1, the pasta sauce was liable to become lumpy, and it was difficult to uniformly mix the pasta and pasta sauce. When I ate this cream sauce spaghetti, it was a bitter and savory.

Comparative Example 4
Carbonara sauce was prepared in the same manner as in Example 1 except that the blending ratio of carbonara sauce was changed as shown in Table 1. In this blending ratio, the content of non-fat milk solids is 1.7%, and the reduced starch saccharified product as a polyhydric alcohol is 204 parts in terms of solid content with respect to 100 parts of edible fats and oils. The obtained carbonara sauce was manufactured by filling a container 30 g after standing to cool. As this container, a small pouch was used.

  According to the carbonara sauce of Comparative Example 4, the blended amount of the reduced starch saccharified product with respect to the edible fat and oil was excessively large and the solid content of non-fat milk was small, so that the layers were separated and the transparency could not be measured. Moreover, even after diluting carbonara sauce with 3 times the amount of water, the layers were separated, and the transparency could not be measured.

  When the carbonara sauce of Comparative Example 4 was mixed with pasta as in Example 1, the entire pasta sauce could not be mixed uniformly. Moreover, when the spaghetti carbonara cooked using this carbonara sauce was eaten, there was no cream feeling.

Claims (2)

Edible fats and oils 20 to 60% by mass, moisture 5 to 21% by mass, milk or dairy products as non-fat milk solids 3 to 20% by mass, and polyhydric alcohol,
The content of polyhydric alcohol is 30 to 150 parts by mass with respect to 100 parts by mass of edible fats and oils,
Total light transmittance (control: Shimizu, wavelength 390 nm, optical path length 5 mm) is 13 to 35%,
0.1 to 12% of total light transmittance when diluted 3 times with water
Cream pasta sauce.   The individual packaging body in which the pasta sauce according to claim 1 is filled and packaged in a container, wherein the filling amount of the pasta sauce per individual packaging body is 20 to 50 g.