JP2017093303A - Retort cream sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide retort cream sauce from which a peculiarity specific to cheese can be felt sufficiently, even when a boiled pasta is dressed with a small amount of sauce.SOLUTION: There is provided retort cream sauce to be eaten in such a way that one meal of boiled pasta is dressed with the sauce at the rate of 50 g or more and 100 g or less at a room temperature (1-30°C). The retort cream sauce contains fish sauce as much as 0.01 mass% or more and 1 mass% or less, cheese as much as 5 mass% or more and modified starch, in which a lipid content is 10 mass% or more and 25 mass% or less, and a viscosity at the sauce temperature of 25°C is 10 Pa s or more and 25 Pa s or less.SELECTED DRAWING: None

Description

The present invention relates to a retort cream sauce that can sufficiently feel the peculiarity of cheese even when a small amount of sauce is mixed with boiled pasta.

With the widespread use of pasta dishes, various pasta sauces tailored to consumer preferences are being offered. In recent years, pasta sauces that can be eaten over boiled pasta at room temperature (1 to 30 ° C.) are also commercially available as a source for easily eating pasta dishes. These pasta sauces are generally designed so that the amount of sauce per serving is small (for example, 50 to 100 g) so as not to lower the temperature of the pasta when mixed with pasta.

Pasta sauces such as carbonara sauce and cream sauce tend to adhere to pasta when mixed with pasta, and a smooth mouthfeel and mellow and rich taste are widely preferred.
The present inventor has studied to impart a mature cheese flavor to such a small volume of cream sauce.
However, in the case of a small-capacity cream sauce, the amount of the sauce and the pasta that is boiled at room temperature may be combined, so that the cream feeling may be insufficient when eating pasta.
Moreover, the method of increasing the cheese addition amount with respect to a sauce is mentioned as a method of providing aged cheese flavor to a cream sauce. However, in order to obtain a mellow and rich taste of the cream sauce, it is essential to mix a certain amount or more of the cream raw material in the sauce, and the amount of cheese added is limited.
For this reason, it is impossible to provide both a rich cream feeling and a peculiar taste of cheese with a habit of cheese, particularly a cheese flavor with a habit of aged cheese (fermentation feeling) in a small-capacity cream sauce. there were.
This problem is caused when using a certain amount or more (for example, more than 100 g) of a sauce such as a commercial pasta sauce that is eaten with a cream pasta or sauce provided in a restaurant and warmed with hot water Is not noticeable, but occurs when the pasta sauce is provided in a small capacity.

In the production of pasta sauces such as cream sauces, it is important to stably maintain the emulsified state during the production process and during long-term storage in order to achieve a smooth mouthfeel. Various techniques relating to such a pasta sauce have been studied. For example, Patent Documents 1 and 2 describe a pasta sauce that maintains a smooth state even when subjected to pressure and heat treatment.
However, in the retort cream sauce, attention has been paid to the peculiar taste of cheese, and no technology has been studied for designing the taste as described above even when a small amount of pasta sauce is mixed with pasta.

JP 2009-159991 A Japanese Patent No. 3139773

The objective of this invention is providing the retort cream sauce which can fully feel the peculiar peculiarity of cheese even when it mix | blends a small amount of sauce with boiled pasta.

The inventors of the present invention have intensively studied to achieve the above object.
As a result, it was a small-capacity retort cream sauce, which contained fish sauce, cheese, and modified starch, and surprisingly, a small amount of sauce was mixed with boiled pasta by adjusting lipid and viscosity Even if it is a case, it discovered that the characteristic peculiar to cheese could fully be felt and the retort cream sauce was obtained, and came to complete this invention.

That is, the present invention
(1) A retort cream sauce to be eaten over a boiled pasta meal at room temperature (1-30 ° C.) at a rate of 50 g to 100 g,
0.01% to 1% by weight of fish sauce
More than 5% by weight of cheese,
Contains modified starch,
Lipid content is 10 mass% or more and 25 mass% or less,
The viscosity at an article temperature of 25 ° C. is 10 Pa · s or more and 25 Pa · s or less,
Retort cream sauce,
(2) The retort cream sauce according to (1),
The modified starch is at least one selected from heat-treated or hydroxypropylated or acetylated modified starch,
Retort cream sauce,
(3) A retort cream sauce according to (1) or (2),
In addition, it contains fruit wine
Retort cream sauce,
It is.

ADVANTAGE OF THE INVENTION According to this invention, even when it is a case where a small amount of sauce is mixed with boiled pasta, the retort cream sauce which can fully feel the peculiarity of cheese can be provided. This can contribute to improving the quality of cream sauce and increasing demand.

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

<Features of the present invention>
The present invention contains fish sauce, cheese, and processed starch, and even when a small amount of sauce is mixed with boiled pasta by making the lipid content and viscosity a specific range, it is peculiar to cheese. It is characterized in that a retort cream sauce that can fully feel habit is obtained.

<Retort cream sauce>
The cream sauce refers to a white-like emulsified sauce containing milk components such as milk and fresh cream, and the retort cream sauce of the present invention refers to the sauce that has been heat-treated under retort conditions of 100 ° C. or higher. . Such a retort cream sauce has a creamy taste and is eaten over, for example, boiled pasta.

<One serving of retort cream sauce>
The retort cream sauce of the present invention can be eaten with boiled pasta even at room temperature (1-30 ° C.). Therefore, it is necessary to make it an amount that can be eaten without being cooled even if it is mixed with boiled pasta at room temperature.
The retort cream sauce of the present invention is a retort cream sauce that is consumed at a rate of 50 g to 100 g, preferably 60 g to 90 g, with the sauce remaining at room temperature (1 to 30 ° C.) per serving of boiled pasta. Here, the portion of pasta refers to the amount of pasta that is generally used for serving servings of pasta, usually boiled pasta with a dry mass of 70 to 150 g (more generally 90 to 120 g). I mean.
If the amount of sauce is less than 50 g, sufficient taste cannot be obtained as pasta dishes, and if the amount of sauce exceeds 100 g, the pasta cools when mixed with pasta boiled at room temperature.

<Fish sauce>
The retort cream sauce of the present invention contains fish sauce. In the present invention, fish soy refers to a product obtained by salting seafood and then fermenting with a microorganism, and any fish soy can be used as long as it is generally called fish soy. The seafood used in the fish sauce is not particularly limited, and examples thereof include sardines, horse mackerel, mackerel and the like.

<Fish sauce content>
The content of fish sauce is 0.01% or more and 1% or less, and when you mix a small amount of sauce with boiled pasta, it is easy to feel the peculiarity of cheese, so the content is 0.05% It is good that it is 0.8% or less.
When the content of fish sauce is less than the above range, it becomes difficult to feel the characteristic peculiar to cheese when a small amount of sauce is mixed with boiled pasta. When the fish soy content is more than the above range, the fish soy has a distinct odor and it is difficult to feel the peculiarity of cheese.

<Cheese content>
The retort cream sauce of the present invention contains 5% or more of cheese, and when mixed with a small amount of sauce and boiled pasta, the mellow and rich taste and the characteristic peculiar to cheese are sufficiently felt, The amount is preferably 5% or more and 30% or less, and preferably 5% or more and 20% or less.
When the cheese content of the retort cream sauce is within the above range, it is possible to achieve both a rich cream feeling and a peculiar taste of cheese with a peculiar taste even though it is a small-sized cream sauce in which a cream feeling is difficult to obtain. The cheese flavor with the characteristic peculiar to cheese (fermentation feeling) can be imparted to the sauce.
On the other hand, when the cheese content is less than the above range, it becomes difficult to sufficiently feel the peculiarity of cheese when a small amount of sauce is mixed with boiled pasta.

<Cheese>
The cheese used for the retort cream sauce of the present invention includes natural cheese and processed cheese defined as cheese (Ministry of Health, Labor and Welfare “Ministry Ordinance Concerning Component Standards of Milk and Dairy Products”), enzyme-treated cheese in which enzymes are allowed to act ( Enzyme-Modified Cheese (EMC), including cheese food.

<Natural cheese>
Natural cheese is milk, buttermilk, cream, or a mixture of these, almost all or part of the protein coagulated with enzymes or other coagulants, with some whey removed or aged (Ministerial ordinance on component standards of milk and dairy products). In addition, milk, cream, buttermilk or a mixture of these is used as a raw material and is manufactured using a manufacturing technique including a coagulation action, and has the same chemical, physical, and sensory properties as natural cheese. Those having characteristics are also included. Examples of natural cheese include acid coagulated cheese such as cream cheese, cottage cheese, and quark, and rennet coagulated cheese such as gouda cheese, cheddar cheese, emmental cheese, parmesan cheese, and camembert cheese.

<Process cheese>
Process cheese is natural cheese crushed, heated and melted, and emulsified, and may be anything that conforms to the provisions of ministerial ordinances regarding component specifications of milk and dairy products.

<Enzyme-treated cheese>
Enzyme-treated cheese (Enzyme-Modified Cheese, EMC) refers to a product obtained by enhancing or concentrating cheese-specific taste by causing the enzyme to act on the natural cheese, processed cheese, cheese food or the like.

<Cheese food>
Cheese food is made by using one or more kinds of natural cheese or processed cheese with or without additives added under the Food Sanitation Law, pulverized, mixed, and heated and melted. It may be anything that conforms to the fair competition rules of cheese food.

<Processed starch>
The retort cream sauce of the present invention contains one or more modified starches selected from heat-treated, hydroxypropylated or acetylated starch.
If it does not contain processed starch, the sauce will not easily adhere to the pasta, it will tend to flow from the pasta and become a puddle, and if you mix a small amount of sauce with boiled pasta, it will be difficult to feel the characteristic peculiar to cheese It will be a thing.
The heat-treated starch is a starch that has been heat-treated to such an extent that the raw starch is not gelatinized. Specific examples include starch that has been dry-heat treated by a conventional method, starch that has been heat-treated by heat treatment, and the like.
Hydroxypropylated or acetylated starch is processed starch in which hydroxypropyl groups or acetyl groups are introduced into raw starch by chemical treatment. Specifically, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated starch Starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch and the like can be mentioned.

<Content of processed starch>
One or more processed starches selected from heat-treated or hydroxypropylated or acetylated starch, the sauce tends to adhere to the pasta, and when the small amount of sauce is mixed with boiled pasta, the characteristic peculiarity of cheese is sufficient Since it is easy to feel, the content is preferably 0.1% or more and 5% or less, and more preferably 0.5% or more and 4% or less with respect to the total amount of the source.

<Lipid>
In the present invention, lipid refers to a raw material or a lipid component such as triglyceride insoluble in water contained in the raw material. As the lipid used in the retort cream sauce of the present invention, any food material may be used as long as it is made of lipid or contains a lipid.
Examples of raw materials comprising lipids include rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, cottonseed oil, rice oil, sunflower oil, fish oil, egg yolk oil, and other refined oils (salad oil), and MCT. (Medium chain fatty acid triglycerides), edible oils obtained by chemical or enzymatic treatment such as diglycerides, phospholipids and lysophospholipids.
Examples of the food material containing lipid include milk processed products such as milk, powdered milk, cream, butter and cheese, egg yolk, margarine, shortening and the like. These lipids may be used alone or in combination of two or more.

<Lipid content>
The lipid content is 10% or more and 25% or less, and the sauce easily adheres to the pasta. When the small amount of sauce is mixed with the boiled pasta, the cheese-specific peculiarity is easily felt. Is preferably 15% or more and 25% or less.
When the lipid content is less than the above range, the sauce is less likely to adhere to the pasta, tends to flow from the pasta and become a puddle, and it is difficult to sufficiently feel the peculiarity of cheese. When the lipid content is more than the above range, it is difficult to sufficiently feel the peculiarity of cheese when the obtained cream sauce is mixed with boiled pasta because of the masking effect by lipids.

<Viscosity of retort cream sauce>
The viscosity of the retort cream sauce of the present invention is measured using a BH viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BII type, rotor used: No. 4) at a product temperature of 25 ° C. and a rotation speed of 10 rpm. The value obtained from the reading at the time of 5 rotations is 10 Pa · s or more and 25 Pa · s or less, and preferably 12 Pa · s or more and 25 Pa · s or less.
When the viscosity is lower than the above range, the sauce does not easily adhere to the pasta, and it tends to flow down from the pasta and become a puddle. Therefore, when a small amount of sauce is mixed with boiled pasta, it is difficult to feel the peculiarity of cheese. It becomes. When the viscosity is higher than the above range, the sauce is difficult to mix with boiled pasta, and when a small amount of sauce is mixed with boiled pasta, it becomes difficult to sufficiently feel the peculiarity of cheese.

<Fruit wine>
When the retort cream sauce of the present invention is mixed with a boiled pasta with a small amount of sauce, a retort cream sauce that can sufficiently feel the peculiarity of cheese is more easily obtained. The content is preferably 0.1% or more and 3% or less.
The fruit liquor used in the retort cream sauce of the present invention is a brewed liquor made from generally defined fruit juices, and examples thereof include wine and cider. Since a refreshing taste can be imparted to the retort cream sauce, sake wine is preferably used as the fruit wine used in the present invention, and white wine is particularly preferable.

<Thickening polysaccharide>
The retort cream sauce of the present invention is more likely to obtain a retort cream sauce that can easily feel the peculiarity of cheese when the sauce is easily attached to pasta and when a small amount of sauce is mixed with boiled pasta. A thickening polysaccharide is preferably contained, and the content is preferably 0.001% or more and 0.5% or less, and more preferably 0.01% or more and 0.3% or less.
The thickening polysaccharide used in the retort cream sauce of the present invention may be any edible one, such as xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, psyllium seed gum, alginic acid, pectin, etc. Is mentioned.

<Other raw materials>
The retort cream sauce of this invention can select and mix | blend raw materials other than the fish soy, cheese, processed starch, and lipid which are essential raw materials of this invention suitably in the range which does not impair the effect of this invention.
Specifically, for example, various seasonings such as soy sauce, sugar, salt, vinegar, nucleic acid umami seasoning, citrus fruit juice, ketchup, etc., emulsifiers such as monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin Organic acids such as acetic acid, citric acid, tartaric acid, succinic acid and malic acid or salts thereof, antioxidants such as ascorbic acid and vitamin E, various peptides, spices such as pepper and yam, fragrances and pigments.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
The raw materials shown in Table 1 below were charged into a heating and stirring kettle and stirred and mixed until the product temperature reached 80 ° C.
After reaching the above temperature, heating is stopped, and the resulting sauce is filled and sealed in 70 g heat-resistant pouches at a time, then subjected to pressure heat treatment at 120 ° C. for 20 minutes, and cooled, so that one serving of retort cream Sauce (70 g) was obtained.
The lipid content with respect to the total amount of the retort cream sauce was 18.9%. Moreover, it was 20 Pa * s when the viscosity of the product temperature of 25 degreeC of a retort cream sauce was measured with the following measuring method.

[Table 1]
<Combination ratio>
Edible fats and oils (salad oil) 15%
Fish sauce 0.1%
Process cheese (lipid content 30%) 10%
Hydroxypropylated phosphate cross-linked starch 3%
Fruit wine (white wine) 1%
Fresh cream (lipid content 45%) 2%
Salt 2%
Xanthan gum 0.1%
Shimizu Remaining ――――――――――――――――――――――――――――
Total 100%

<Viscosity measurement method>
About the obtained retort cream sauce, using a BH type viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BII type, rotor used: No. 4), at a product temperature of 25 ° C., the rotation speed is 10 rpm and 5 rotations are started. The viscosity value of the retort cream sauce was determined from the time reading.

[Test Example 1]
Example 1 except that the fish sauce of Example 1 was changed to the content shown in Table 1 in order to examine the effect of the presence and content of fish sauce contained in the retort cream sauce on the taste of the cream sauce. The retort cream sauce was manufactured by the same method as (Examples 2-6, Comparative Examples 1-2). Each obtained retort cream sauce was evaluated according to the following evaluation criteria. The results are shown in Table 2.

<Evaluation conditions>
100 g of dried long pasta with a diameter of 1.6 mm and 100% semolina powder made from durum wheat
Was boiled in the way that the manufacturer indicated. The whole amount of boiled pasta was drained and taken out in a dish, and then eaten in combination with one serving of retort cream sauce (70 g) of Examples 1 to 6 and Comparative Examples 1 to 2, and evaluated by a specialized panelist.

<Evaluation criteria>
(Double-circle): The peculiar characteristic of cheese can fully be felt.
○: I can feel the peculiarity of cheese.
X: It is hard to feel the peculiarity of cheese.

[Table 2]
<Result>

From the results shown in Table 2, fish soy 0.01% or more and 1% or less, cheese 5% or more, processed starch, lipid content 10% or more and 25% or less, and viscosity at a product temperature of 25 ° C. is 10 Pa · s or more. The retort cream sauces of Examples 1 to 6 that were 25 Pa · s or less were preferable because they could feel the peculiarity of cheese even when a small amount of sauce was mixed with boiled pasta.
In particular, the retort cream sauce of Examples 1 to 4 having a fish soy content of 0.05% or more and 0.8% or less with respect to the total amount of the retort cream sauce can sufficiently feel the peculiarity of cheese and is very preferable. won.
On the other hand, the retort cream sauce of Comparative Example 1 in which fish sauce was not blended with the retort cream sauce was difficult to feel the peculiarity of cheese when a small amount of sauce was mixed with boiled pasta.
Moreover, the retort cream sauce of the comparative example 2 in which the fish soy content with respect to the total amount of the retort cream sauce exceeds 1% was difficult to feel the peculiarity of cheese when a small amount of sauce was mixed with boiled pasta.

[Example 7]
In Example 1, the fat content in the sauce was changed to 14.4% by changing the blending of edible oils and fats to 12% and cheese to 5% of processed cheese (lipid content 30%). A retort cream sauce (70 g) for one serving was prepared in the same manner as in Example 1 except that the above was adjusted.

[Example 8]
In Example 1, as a cheese, by changing the formulation to natural cheese (parmesan, lipid content 30.8%) 7.5%, cheese food (lipid content 30%) 7.5%, fat in the sauce A retort cream sauce (70 g) for one serving was obtained in the same manner as in Example 1 except that the content was changed to 20.5% and the increment was adjusted with fresh water.

[Example 9]
In Example 1, edible fats and oils were changed to 20%, and the cheese was mixed with 5% of processed cheese (lipid content 30%) and 5% of cheese food (lipid content 30%). A retort cream sauce (70 g) for one serving was obtained in the same manner as in Example 1 except that the lipid content was changed to 23.9% and the increase was adjusted with fresh water.

[Comparative Example 3]
In Example 1, the fat content in the sauce was changed to 7.4% by adjusting the blending of edible fats and oils to 5% and processed cheese (lipid content 30%) 5%, and the deficiency was adjusted with fresh water. A retort cream sauce (70 g) for one serving was prepared in the same manner as in Example 1 except that.

[Test Example 2]
In order to examine the effect of the difference in the lipid content of the retort cream sauce on the taste of the cream sauce, the retort cream sauce obtained in Examples 7 to 9 and Comparative Example 3 was evaluated according to the same evaluation criteria as in Test Example 1. evaluated. The results are shown in Table 3.

[Table 3]
<Result>

From the results shown in Table 3, fish sauce 0.01% or more and 1% or less, cheese 5% or more, processed starch, lipid content 10% or more and 25% or less, and viscosity at 25 ° C. at 10 Pa · s or more. The retort cream sauce of Examples 7 to 9, which is 25 Pa · s, was able to sufficiently feel the peculiarity of cheese even when a small amount of sauce was mixed with boiled pasta, which was preferable. .
In particular, the retort cream sauce of Examples 8 to 9 having a lipid content of 15% or more and 25% or less with respect to the total amount of the retort cream sauce can sufficiently feel the peculiarity of cheese as in Example 1, which is very difficult. I liked it.
On the other hand, the retort cream sauce of Comparative Example 3 in which the lipid content of the retort cream sauce was less than 10% was difficult to feel the peculiarity of cheese when a small amount of sauce was mixed with boiled pasta.

[Example 10]
In Example 1, the hydroxypropylated phosphate cross-linked starch was changed to acetylated starch (acetylated adipic acid cross-linked starch) 1%, xanthan gum 0.2%, and the deficiency was adjusted with fresh water. Prepared in the same manner as in Example 1 to obtain a serving of retort cream sauce (70 g).

[Example 11]
In Example 1, the hydroxypropylated phosphate cross-linked starch was changed to 4% heat-treated starch (wet heat-treated starch), and prepared in the same manner as in Example 1 except that the increase was adjusted with fresh water. A serving of retort cream sauce (70 g) was obtained.

[Comparative Example 4]
In Example 1, it prepared by the same method as Example 1 except not mix | blending processed starch, and obtained the retort cream sauce (70g) for one serving.

[Test Example 3]
In order to examine the influence of the difference in the processed starch content of the retort cream sauce on the taste of the sauce, the retort cream sauce obtained in Examples 10 to 11 and Comparative Example 4 was evaluated according to the same evaluation criteria as in Test Example 1. did. The results are shown in Table 4.

[Table 4]
<Result>

From the results of Table 4, the retort cream sauce of Examples 10 to 11 whose processed starch content relative to the total amount of the sauce is 0.1% or more and 5% or less is the same as in Example 1, and the sauce easily adheres to the pasta. When the sauce was mixed with boiled pasta, the peculiar peculiarity of cheese could be sufficiently felt, which was very preferable.
On the other hand, the retort cream sauce of Comparative Example 5 which does not contain processed starch in the sauce is difficult to adhere to the pasta, and it flows down from the pasta and becomes a puddle. When the small amount of sauce is mixed with boiled pasta, it is peculiar to cheese. It was hard to feel the habit.

[Comparative Example 5]
In Example 1, except that xanthan gum was not blended and the hydroxypropylated phosphate cross-linked starch was changed to 0.1%, it was prepared in the same manner as in Example 1 to obtain a serving of retort cream sauce (70 g). It was.
When the viscosity of the resulting retort cream sauce at 25 ° C. was measured in the same manner as in Example 1, it was less than 10 Pa · s.

When the retort cream sauce obtained in Comparative Example 5 was evaluated according to the same criteria as in Test Example 1, compared to Example 1, the sauce was less likely to adhere to the pasta and flowed down from the pasta to become a puddle. It was hard to feel the habit.

[Example 12]
In Example 1, it prepared by the method similar to Example 1 except not mix | blending fruit liquor (white wine), and obtained the retort cream sauce (70g) for one serving.

When the retort cream sauce obtained in Example 12 was evaluated based on the same criteria as in Test Example 1, the peculiarity of cheese was felt slightly weaker than that in Example 1, but it was in a range without any problems.

Claims (3)

It is a retort cream sauce that is eaten over a boiled pasta meal at room temperature (1-30 ° C.) at a rate of 50 g to 100 g,
0.01% to 1% by weight of fish sauce
More than 5% by weight of cheese,
Contains modified starch,
Lipid content is 10 mass% or more and 25 mass% or less,
The viscosity at an article temperature of 25 ° C. is 10 Pa · s or more and 25 Pa · s or less,
Retort cream sauce. A retort cream sauce according to claim 1,
The modified starch is at least one selected from heat-treated or hydroxypropylated or acetylated modified starch,
Retort cream sauce. A retort cream sauce according to claim 1 or 2,
In addition, it contains fruit wine
Retort cream sauce.