JP2018019621A - Dried mullet roe topping sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dried mullet roe-containing pasta sauce that has a flavor and color peculiar to dried mullet roe, and a texture of particle feeling.SOLUTION: A pasta sauce set contains: a sauce containing dried mullet roe powder and/or dried mullet roe paste, and dried mullet roe granules; and a topping material containing dried mullet roe granules.SELECTED DRAWING: None

Description

  The present invention relates to a paste-containing pasta sauce.

  Fish eggs such as tarako, how much, and kasumi have unique flavors, textures, and colors depending on their type. Most fish eggs are eaten raw or salted, but in recent years, cooked fish eggs (pasta sauce, etc.) that are eaten as they are or after being reheated, and toppings that contain granulated fish eggs. Processed food containing fish eggs such as (sprinkles) is commercially available. However, in these processed processed fish-containing foods, the original good flavor, texture and color of the eggs are often lost. There is a need for the development of processed foods containing fish eggs that can taste the original flavor, texture and color of fish eggs.

  Patent Document 1 describes that a processed food containing a scalp containing tinctures colored with an edible pigment and having a pH of 4.5 to 5.5 hardly causes fading over time. Patent Document 2 discloses a drying tool material having a size of 1 mm or more and two or more colors including 10 colors of the Munsell hue ring, black and white, and green and other colors. It is described that topping materials for retort pasta sauce including those having a water content of 6% or less can maintain a vivid green color even during long-term storage of about 12 months.

JP-A-10-57017 JP 2015-39333 A

  The present invention relates to the provision of a pasta sauce containing mustard, which has a desirable flavor and color of mustard and has a good appearance and texture.

  The present inventors combine a sauce containing a mustard powder and / or a mustard paste with a mustard granule, and a topping material containing the mustard granule to provide a flavor and color peculiar to mustard and a grainy texture. I found that a pasta sauce is available.

Accordingly, the present invention provides a pasta sauce set comprising a sauce comprising mustard powder and / or mustard paste and mustard granules; and a topping material comprising mustard granules.
Moreover, this invention provides the pasta set containing the said sauce and the topping material containing a topping material, and pasta.

  ADVANTAGE OF THE INVENTION According to this invention, it can provide the pasta sauce which has the flavor peculiar to mustard and the preferable yellow-red appearance, and exhibits the texture which has a hazy graininess.

  The pasta sauce set of the present invention contains a sauce used by being applied to or pasted with pasta, and a topping material used by being sprinkled on the pasta. In the pasta sauce set according to the present invention, the sauce contains the powdered milk and / or the paste of the milked rice, and the sauce and the topping material contain the powdered rice cake, so that both the sauce and the topping material are used. The resulting appearance, flavor and texture combined with Karasumi make it a beautiful and delicious pasta sauce.

  Karasumi is a salted and dried Bora egg. Karasume granule used in the present invention can be produced by a method of granulating by mixing flour and / or starch and the like in a koji, or a method of pulverizing a koji koji solidified product. As the karasumi used as the raw material for the karasuzu granule, dried karasumi products and those obtained by pulverizing or pasting them can be used, and karasumi powder or karasumi paste is preferably used. As the mustard powder or the mustard paste, a commercially available product may be used. The content of the hull in the hulled granule used in the present invention may be 1 to 90% by mass, preferably 1 to 20% by mass, in terms of the amount (in terms of dry matter) in the total amount of hulls, flour and starch. is there.

  Examples of the flour used in the Karasumi granule include wheat flour, barley flour, rye flour, rice flour, corn flour, sorghum flour, and bean flour. Starch includes tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, etc. And modified starches such as pregelatinized starch, etherified starch, esterified starch, acetylated starch, and cross-linked starch. As flour and starch, any one selected from the flour and starch listed above may be used alone, or any two or more may be used in combination. The content of cereal flour and starch in the husk granule used in the present invention may be 10 to 98% by mass in the total amount of mash, flour and starch, respectively.

  In addition to the above-mentioned mustard, flour and starch, other materials used for ordinary food granules may be added to the mustard granule. Examples of the other materials include salt, saccharides, dextrin, protein, seasoning, fats and oils, pigments, fragrances, antioxidants, thickening polysaccharides, and preservatives. The content of the other material in the corner granules used in the present invention may be about 0 to 30% by mass.

  Karasumi granules can be obtained, for example, by granulating the above raw materials. For granulation, each of the above raw materials may be granulated, but from the viewpoint of the flavor and color stability of the resulting kasu granule, granulation is carried out after mixing raw powders such as koji, flour and starch. Is preferred. As the granulation method, a known method can be used, and examples thereof include rolling granulation, fluidized bed granulation, stirring granulation, and extrusion granulation. Alternatively, the hulled granule may be obtained by pulverizing a solidified product of the above raw material, for example, a product obtained by kneading the above raw material and drying it, or a granulated product obtained by the above procedure by a known means. From the viewpoint of preservability, it is preferable that the water content of the resulting hulled granule is about 5 to 10%.

  From the viewpoint of imparting the flavor and appearance peculiar to the hull to the pasta to which the pasta sauce set of the present invention is applied, the average particle size of the hulled granule used in the present invention is preferably 0.5 mm to 3 mm, more preferably. Is 0.5 mm to 2 mm, more preferably 0.8 to 1.2 mm. In the present specification, the average particle diameter means a volume average diameter (MV) calculated by a laser diffraction / scattering method. The hulled granule having the above average particle diameter can be obtained by a known method such as adjusting the conditions of the granulation method or sieving the granulated granule as necessary.

  From the viewpoint of imparting a beautiful yellowish reddish appearance to the pasta to which the pasta sauce set of the present invention is applied, the husk-colored granules used in the present invention preferably have a hue of 3.2 YR to 7.7 in the Munsell color system. 2YR, more preferably 4.8YR to 6.7YR, still more preferably 5.6 to 6.5YR, and lightness 5.6 to 7.2, more preferably 5.9 to 6.8, still more preferably 6.1 to 6.5, and the saturation is 6.6 or more, more preferably 8.6 or more, and still more preferably 10.0 or more. Especially, it is still more preferable in it being 6.3YR 6.3 / 10 or more.

  Karasume granule having the above-mentioned color can be obtained by appropriately adjusting the color and blending amount of mustard, flour or starch, or the kind and amount of the pigment blended as an optional component. Among these, a method of appropriately blending a dye is preferable from the viewpoint of simplicity. Although the kind of pigment | dye to be used will not be limited if it is an edible pigment | dye which can achieve a desired color, it is preferable to use a paprika pigment | dye, a gardenia pigment | dye, etc.

  The sauce of the pasta sauce set according to the present invention contains a mustard powder and / or a mustard paste in addition to the mustard granule. As a result, it is possible to obtain a deeply-flavored porridge sauce in combination with the flavor of the chestnut obtained from the liquid portion of the sauce and the flavor, appearance and texture obtained from the portion of the mustard granule. As the mustard powder or the mustard paste, commercially available products can be used in the same manner as the raw materials for the mustard granules. In the sauce, the content of the mustard granules is about 0.2 to 5% by mass, and the total content of the mustard powder and / or the mustard paste may be 1 to 90% by mass.

  The said sauce can be manufactured by mixing the above-mentioned mustard granule, the mustard powder and / or the mustard paste, and other ordinary source materials such as seasonings, fats and oils, and water. In the production of sauce, since the flavor of the hull may be impaired if excessive heat is applied, it is preferable to produce the sauce without applying heat as much as possible. Specifically, the temperature is preferably 95 ° C. or lower, more preferably 90 ° C. or lower.

  The topping material of the pasta sauce set of the present invention may contain only the haze granule, but may contain other components in addition to the haze granule. The content of the hulled granules in the topping material may be 20 to 100% by mass. Examples of the other components include powdery and granular seasonings, soup stock, dried vegetables, dried meat, etc. The type and content of the other components are required for the topping material, so it retains the corner flavor. As long as possible, it is not particularly limited.

  When applying the pasta sauce set of the present invention to pasta, it is preferable to sprinkle (or topping) the topping material after applying the sauce to the pasta or mixing the pasta and the sauce. By applying the topping material on top of the sauce, it is possible to give the appearance of pasta with a graininess of fish eggs and a beautiful yellow-red color of the haze, and when eating pasta, the graininess and flavor of the hulled granules Can be tasted directly.

  In the present invention, the amount of sauce applied to a serving of pasta is preferably 15 to 40 g, more preferably 25 to 40 g. In this specification, the pasta meal means about 100 g of dry pasta or about 230 g of boiled pasta. The application amount of the topping material is preferably 2 to 20 g, more preferably 4 to 12 g, per 100 g of the sauce. By using the sauce and the topping material in this amount, the flavor and texture of the haze from both the sauce and the topping material are combined, resulting in a very delicious pasta sauce.

  Preferably, in the pasta sauce set of the present invention, the sauce and the topping material are separately packaged so that the sauce and the topping material can be applied separately. If the sauce and the topping material are assembled at the time of use, the soy sauce can be obtained at any time from deep-flavored pasta. More preferably, in the pasta sauce set of the present invention, the sauce and the topping material are packaged separately for each serving. By being packaged separately for each meal, the shelf life of the product is improved, and the serving operation becomes easier.

  Furthermore, the pasta sauce set of the present invention is not limited to the above-mentioned separate packaging form, but the one in which the sauce and the topping material are applied to the pasta, or the one in which the sauce is arranged so as to be applicable, etc. May be included.

  Furthermore, this invention provides the pasta set containing the pasta sauce set and pasta of the said invention. The pasta in the pasta set may be cooked (boiled or steamed pasta, etc.) or uncooked (dried, semi-dried or fresh pasta, etc.), and the cooked or uncooked pasta is frozen pasta. There may be. The pasta set of the present invention may be provided as cooked pasta to which the pasta sauce set is applied. Alternatively, the pasta set of the present invention may be provided as a set of the cooked or uncooked pasta and the pasta sauce set packaged separately from the pasta. This can be eaten by cooking or thawing pasta, if necessary, by adding or blending the sauce of the pasta sauce set and then sprinkling the topping material.

  Pasta to be combined with the pasta sauce set of the present invention includes all kinds of pasta such as long pasta such as spaghetti, short pasta such as macaroni, flat pasta such as lasagna, and the kind is not particularly limited.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

Preparation of Boiled Granules from Production Example (1) 5% by mass of Karasume Powder (a product obtained by drying and crushing karasumi into powder) and 95% by mass of starch were mixed and granulated to produce granules. The product temperature was adjusted to 60 ° C. or lower during granulation. The granule was passed through a sieve having an opening of 1.2 mm, and formed into a curled granule. The average particle diameter of this Karasumi granule was measured by a laser diffraction / scattering method using a Microtrac particle size analyzer (Nikkiso Co., Ltd.). The volume average diameter (MV) was 0.8 mm. In addition, the color of the haze granule determined based on the color chart of “New Color Dictionary Color Data Collection January 3, 2008, published by GE Planning Center Co., Ltd.” was 6.3YR 6.3 / 11.1.

(2) Preparation of Sauce (with Karasumi Granules) 1% by mass of Karasume Granules obtained in Production Example 1, 3% by mass of Karasumi Powder (a powder obtained by pulverizing Karasumi after drying), 10% by mass of seasoning, soybean oil 50% by mass and water (residue) were mixed and heated and stirred under the condition of 95 ° C. or less to produce a sauce containing a corner granule.

(3) Manufacture of Karasumi Spaghetti (Examples 1-7)
Boiled spaghetti (Ma Ma 1.6 mm: manufactured by Nisshin Foods) was boiled for a predetermined time to produce spaghetti. Each 230 g of spaghetti (100 g on a dry noodle basis) with the boiled rice is thoroughly mixed with 25 g of the sauce containing the starchy granules in (2), and then the thickened granules in (1) are topped in the amounts shown in Table 1. Sprinkled as to make a mustard spaghetti.

Comparative Example Comparative Example 1: Karasumi spaghetti was produced in the same procedure as in Production Example 3 except that the topping material was not sprinkled.
Comparative Example 2: Karasumi spaghetti was produced in the same procedure as in Production Example 3 except that the sauce containing the Karasumi granules was not added.
Comparative Example 3: Karasumi powder (kashumi dried and pulverized into powder) 4% by weight, seasoning 10% by weight, soybean oil 50% by weight, water (residue) mixed and heated at 95 ° C. or less After stirring, a sauce free from the corner granules was produced. Karasumi spaghetti was produced in the same procedure as in Production Example 3 except that this sauce containing no Karasu-uri granules was used instead of the sauce of (2).

Test example 1
The appearance and texture of each of the Karasumi spaghetti in Production Examples 1 to 7 and Comparative Examples 1 to 3 were evaluated according to the following evaluation criteria by 10 panelists, and the average score was obtained. The results are shown in Table 1.

<Appearance of spaghetti>
5 The appearance of the spaghetti color contrasts with the yellowish red color of the haze granule. 4 The appearance of the spaghetti color contrasts with the yellowish red color of the haze granule. Contrast is slightly weak or too strong, slightly poor appearance 2 The color of the granule is not felt or too strong, poor appearance 1 The color of the granule is not felt, or the color is too strong, and the appetite is extremely poor Poor appearance <Spaghetti texture>
5 Sufficient texture and graininess from Karasumi, very good texture 4 Excellent taste and graininess from Karasumi, Good texture 3 Slightly weaker flavor and slightly stronger or slightly stronger graininess Unsatisfactory texture 2 The taste of the corner is weak, the taste is light or salty, the graininess is not so strong or strong, the texture is not good, the taste of the corner is not felt, the taste is too light or too salty, No or too strong, very bad texture

Test example 2
Karasumi spaghetti was produced in the same manner as in Production Example 3 except that the amount of the sauce containing the corn granules added to the spaghetti was changed as shown in Table 2, and evaluated in the same manner as in Test Example 1. The results are shown in Table 2. Table 2 shows the results of Production Example 3 again.

Test example 3
Karasumi spaghetti was produced in the same procedure as in Production Example 3 except that the average particle size of the husk granules used in the sauce and topping material was changed as shown in Table 3. The procedure for preparing the hulled granule and the procedure for measuring the average particle size are the same as in (1) of the above “Production Example”, and the color of the hulled granule is 6.3YR 6.3 / 11.1. there were. The manufactured Karasumi spaghetti was evaluated in the same procedure as in Test Example 1. The results are shown in Table 3. Table 3 shows the results of Production Example 3 again.

Test example 4
Karasumi spaghetti was manufactured in the same procedure as in Production Example 3 except that the color of the karasu granule used in the sauce and topping material was changed as shown in Table 4. In addition, according to the procedure similar to (1) of said "manufacture example", the used Karasume granule was prepared by changing the quantity of starch suitably, or adding a pigment | dye (average particle diameter of 0.8 mm). The manufactured Karasumi spaghetti was evaluated in the same procedure as in Test Example 1. The results are shown in Table 4. Table 4 shows the results of Production Example 3 again.

Claims (8)

  A pasta sauce set comprising: a sauce comprising mustard powder and / or mustard paste, and mustard granule; and a topping material comprising mustard granule.   The pasta sauce set according to claim 1, comprising 2 to 20 g of the topping material per 100 g of the sauce.   The pasta sauce set according to claim 1 or 2, wherein an average particle diameter of the curled granule is 0.5 mm to 3 mm.   Any one of claims 1 to 3, wherein the curled granule has a hue of 3.2 YR to 7.2 YR, a brightness of 5.6 to 7.2, and a saturation of 6.6 or more in the Munsell color system. Pasta sauce set described in the section.   The pasta sauce set according to any one of claims 1 to 4, wherein the sauce and the topping material are separately packaged.   The pasta set containing the pasta sauce set containing the sauce and topping material of any one of Claims 1-5, and pasta.   The pasta set according to claim 6, wherein the amount of the sauce per 100 g of dry pasta or boiled pasta is 230 g.   The pasta set according to claim 6 or 7, wherein the pasta is boiled pasta, and the topping material is sprinkled on the pasta with the boiled rice.