JP2020018223A - Pumpkin sauce and production method thereof - Google Patents
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Abstract
Description
本発明は、カボチャピューレを含むカボチャソースに関する。 The present invention relates to pumpkin sauce including pumpkin puree.
カボチャは、栄養素としてカロチンを多く含む緑黄色野菜であり、糖質を多く含んでいて甘みがあるため、そのまま加熱して食することもできるほか、粉砕してパイ、スープ等に加工して食されている。カボチャソースは、カボチャを含む液状食品であり、典型的には、カボチャをベースに出汁、エキス等を加えて製造され、カボチャスープよりも粘性が高く、例えば、肉料理等に合わせたり、スープの原料としたりして利用されている。 Pumpkin is a green-yellow vegetable that contains a lot of carotene as a nutrient.It contains a lot of carbohydrates and is sweet, so it can be cooked and eaten as it is, or it can be crushed and processed into pie, soup, etc. ing. Pumpkin sauce is a liquid food containing pumpkin, and is typically manufactured by adding soup, extract, etc. based on pumpkin, and has a higher viscosity than pumpkin soup. It is used as a raw material.
カボチャソースには、コクのあるカボチャの風味、滑らかで口当たりの良い食感が求められる。しかし、カボチャソースを他の食品の味付け用として用いる場合、カボチャの風味だけではあっさりしているため、コクを付与するために乳類を添加することが従来行われている。また一般に、他の食材にかけて食されるソースには、食材と絡み合う適度な付着性が必要とされるところ、そのような付着性をカボチャソースに付与する観点から、カボチャソースの粘性を増加させると、カボチャのざらついた舌触りが強くなって食感が低下するという問題があった。特に、パスタにかけて食されるパスタソースとしてカボチャソースを用いると、その傾向が顕著であった。 Pumpkin sauce is required to have rich pumpkin flavor and a smooth and palatable texture. However, when the pumpkin sauce is used for seasoning other foods, the flavor of the pumpkin alone is light, and therefore, it has been conventionally performed to add milk to give a rich body. In addition, generally, the sauce eaten over other ingredients is required to have a proper adhesiveness that is entangled with the ingredients, but from the viewpoint of imparting such adhesiveness to the pumpkin sauce, when the viscosity of the pumpkin sauce is increased. However, there is a problem that the texture of the pumpkin becomes rough and the texture is reduced. In particular, when pumpkin sauce was used as pasta sauce eaten over pasta, the tendency was remarkable.
特許文献１には、カボチャの裏ごし、スライスマッシュルーム、乳類及びタマネギを含み、カボチャの裏ごしの含有量が１０〜４５重量％、乳類の含有量が５〜４０重量％であるパンプキンソースのレトルト食品が記載されている。特許文献２には、カボチャペースト、香味野菜ペースト及び乳類を含み、乳類の含有量が、特許文献１記載のパンプキンソースのそれよりも少なめの１〜３質量％に抑えられたパンプキンソースが記載されている。特許文献１及び２に記載のパンプキンソースは、長期保存が可能であることを特徴とするものであるが、カボチャのコクが不十分で、舌触りの点でも改善の余地があった。 Patent Literature 1 discloses a pumpkin sauce retort containing pumpkin backing, sliced mushrooms, milk and onion, and having a pumpkin backing content of 10 to 45% by weight and a milk content of 5 to 40% by weight. Food is listed. Patent Literature 2 discloses a pumpkin sauce containing a pumpkin paste, a flavored vegetable paste and milk, wherein the content of milk is suppressed to 1 to 3% by mass, which is lower than that of the pumpkin sauce described in Patent Literature 1. Has been described. The pumpkin sauces described in Patent Documents 1 and 2 are characterized in that they can be stored for a long period of time, but have insufficient pumpkin richness and have room for improvement in terms of texture.
本発明の課題は、カボチャのコクのある風味を有し、しかも滑らかな舌触りがあってソースとして用いるのに最適なカボチャソースを提供することである。 An object of the present invention is to provide a pumpkin sauce which has a rich flavor of pumpkin and which has a smooth texture and is optimal for use as a sauce.
本発明は、カボチャピューレを固形分量として０．５〜１５質量％、乳原料を固形分量として５〜２０質量％、及びリン酸架橋澱粉を０．１〜２質量含有するカボチャソースである。 The present invention is a pumpkin sauce containing 0.5 to 15% by mass of pumpkin puree as a solid content, 5 to 20% by mass of a milk raw material as a solid content, and 0.1 to 2% by mass of a phosphoric acid crosslinked starch.
また本発明は、カボチャピューレ、乳原料及びリン酸架橋澱粉を混合する工程を有し、前記カボチャピューレが、冷凍カボチャピューレの解凍物であるカボチャソースの製造方法である。 The present invention is also a method for producing a pumpkin sauce, comprising a step of mixing a pumpkin puree, a milk raw material and a phosphate-crosslinked starch, wherein the pumpkin puree is a defrosted product of a frozen pumpkin puree.
本発明によれば、カボチャのコクのある風味を有し、しかも滑らかな舌触りがあってソースとして用いるのに最適なカボチャソースが提供される。 ADVANTAGE OF THE INVENTION According to this invention, the pumpkin sauce which has the rich flavor of a pumpkin, has a smooth texture, and is most suitable for use as a sauce is provided.
本発明のカボチャソースは、カボチャピューレを含有する。本発明において「カボチャピューレ」とは、生のカボチャ又は加熱したカボチャを切断したり、すりおろしたり、ミキサーにかけて粉砕したり、裏ごし器で裏ごししたりした後、必要に応じて細かな網状のピューレ用器具を通過させて得られるもので、典型的には、とろみのあるやや滑らかな半液体状のものである。原料となるカボチャによっては水分含量の違いにより、カボチャピューレが半液体状にならずに、より粘性の高いペースト状となる場合があるが、本発明にはこのようなペースト状のカボチャピューレも包含される。カボチャを原料とし前記と同様の方法で得られるものであっても、水分含量が実質的にゼロ（具体的には２質量％以下）のもの、例えばカボチャパウダーは、本発明でいうカボチャピューレには包含されない。カボチャピューレの水分含量は、実質的にゼロでない範囲であればよく特に制限されないが、６０〜８０質量％程度が好ましい。すなわち、カボチャピューレの固形分は２０〜４０質量％程度が好ましい。 The pumpkin sauce of the present invention contains pumpkin puree. In the present invention, `` pumpkin puree '' refers to cutting or grated raw squash or heated squash, crushing with a mixer, or rubbing with a strainer, and then fine net-like puree as necessary. It is obtained by passing through a tool, and is typically a thick, semi-smooth liquid. Depending on the difference in water content depending on the pumpkin as a raw material, the pumpkin puree may not be in a semi-liquid state but may be in the form of a more viscous paste, but the present invention also includes such a paste-like pumpkin puree. Is done. Even if pumpkin is used as a raw material and is obtained by the same method as described above, those having a water content of substantially zero (specifically, 2% by mass or less), such as pumpkin powder, are used in the pumpkin puree of the present invention. Is not included. The water content of pumpkin puree is not particularly limited as long as it is in a range that is not substantially zero, but is preferably about 60 to 80% by mass. That is, the solid content of the pumpkin puree is preferably about 20 to 40% by mass.
カボチャピューレの原料となるカボチャの品種は特に限定されず、例えば、二ホンカボチャ、セイヨウカボチャ、ベポカボチャ等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 The variety of the pumpkin used as the raw material of the pumpkin puree is not particularly limited, and examples thereof include a two-skin pumpkin, a squash pumpkin, and a squash pumpkin. One of these can be used alone, or two or more can be used in combination.
カボチャピューレとして、冷凍カボチャピューレの解凍物を用いると、カボチャソースの舌触りがより滑らかになるため好ましい。冷凍カボチャピューレの解凍物は、例えば下記１）〜３）の方法によって得られる。特に下記１）の方法が好ましい。下記１）〜３）において、冷凍処理は、被冷凍物（カボチャ、カボチャピューレ）の品温（被冷凍物の中心温度）が０℃以下になる条件で行うことができる。また、冷凍物の解凍は、自然解凍でもよく、加熱を伴う強制解凍でもよい。
１）予め製造したカボチャピューレを冷凍処理した後、その冷凍物を解凍する方法。
２）カボチャを冷凍処理した後、その冷凍物を粉砕し、その冷凍粉砕物を解凍する方法。
３）カボチャの粉砕途中で冷凍し、その冷凍粉砕物を解凍する方法。
It is preferable to use a decompressed frozen pumpkin puree as the pumpkin puree because the texture of the pumpkin sauce becomes smoother. A defrosted product of frozen pumpkin puree is obtained, for example, by the following methods 1) to 3). Particularly, the following method 1) is preferable. In the following 1) to 3), the freezing treatment can be performed under the condition that the product temperature (the center temperature of the frozen material) of the frozen material (pumpkin, pumpkin puree) is 0 ° C or less. The thawing of the frozen product may be natural thawing or forced thawing with heating.
1) A method in which a pumpkin puree produced in advance is frozen and then the frozen product is thawed.
2) A method of crushing the frozen product after freezing the pumpkin and defrosting the frozen and crushed product.
3) A method in which the pumpkin is frozen during pulverization and the frozen pulverized product is thawed.
本発明のカボチャソースにおいて、カボチャピューレの含有量は、カボチャソースの全質量に対して、固形分量として０．５〜１５質量％、好ましくは３〜１２質量％、より好ましくは５〜１０質量％、更に好ましくは７〜１０質量％である。カボチャピューレの固形分含有量が前記特定範囲にあることで、カボチャソースの食感に悪影響を及ぼさない範囲で、カボチャ特有のコクを増すことが可能となる。カボチャピューレの固形分含有量が０．５質量％未満では、カボチャのコクのある風味が物足りず、１５質量％を超えると、ざらついた舌触りが強くなる。カボチャピューレの固形分含有量は、加熱乾燥法により求めることができる。 In the pumpkin sauce of the present invention, the content of the pumpkin puree is 0.5 to 15% by mass, preferably 3 to 12% by mass, more preferably 5 to 10% by mass as a solid content based on the total mass of the pumpkin sauce. , More preferably 7 to 10% by mass. When the solid content of the pumpkin puree is in the specific range, the richness of the pumpkin can be increased in a range that does not adversely affect the texture of the pumpkin sauce. If the solid content of the pumpkin puree is less than 0.5% by mass, the rich flavor of the pumpkin will be unsatisfactory, and if it exceeds 15% by mass, the rough tongue will become strong. The solid content of pumpkin puree can be determined by a heat drying method.
本発明のカボチャソースは、更に乳原料を含有する。カボチャソースに乳原料を含有させることで、カボチャのコクがより一層増す。乳原料としては、食用に供される公知のものを利用することができ、例えば、牛乳、脱脂粉乳、全脂粉乳、生クリーム、バター等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 The pumpkin sauce of the present invention further contains a milk material. By adding milk ingredients to the pumpkin sauce, the richness of the pumpkin is further increased. As dairy ingredients, known edible ingredients can be used, and examples thereof include milk, skim milk powder, whole milk powder, fresh cream, butter, and the like. These can be used in combination.
本発明のカボチャソースにおいて、乳原料の含有量は、カボチャソースの全質量に対して、固形分量として５〜２０質量％、好ましくは７〜１７質量％、より好ましくは９〜１５質量％である。乳原料の固形分含有量が前記特定範囲にあることで、カボチャソースの食感に悪影響を及ぼさない範囲で、カボチャ特有のコクを増すことが可能となる。乳原料の固形分含有量が５質量％未満では、カボチャのコクのある風味が物足りず、２０質量％を超えると、ソースを食したときにまとわりつくように感じる場合がある。乳原料の固形分含有量は、加熱乾燥法により求めることができる。 In the pumpkin sauce of the present invention, the content of the dairy material is 5 to 20% by mass, preferably 7 to 17% by mass, more preferably 9 to 15% by mass as a solid content based on the total mass of the pumpkin sauce. . When the solid content of the dairy raw material is within the above specific range, it is possible to increase the richness unique to the pumpkin within a range that does not adversely affect the texture of the pumpkin sauce. When the solid content of the dairy raw material is less than 5% by mass, the rich flavor of the pumpkin is not sufficient, and when it exceeds 20% by mass, the squash may feel clingy when eating the sauce. The solid content of the milk material can be determined by a heat drying method.
本発明のカボチャソースは、更にリン酸架橋澱粉を含有する。カボチャソースに乳原料の含有させることで、カボチャのコクが増す反面、カボチャソースの粘度が低下してしまうことが懸念されるが、更にリン酸架橋澱粉を含有させることで、ソース粘度の低下が抑えられ、滑らかな舌触りのカボチャソースが得られる。リン酸架橋澱粉は、原料澱粉にリン酸架橋処理を施すことで得られる。原料澱粉は特に制限されず、例えば、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、タピオカ澱粉、馬鈴薯澱粉、甘藷澱粉、米澱粉等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。リン酸架橋は常法により行うことができる。リン酸架橋澱粉としては、市販品を使用することもできる。 The pumpkin sauce of the present invention further contains a phosphate-crosslinked starch. By including the milk material in the pumpkin sauce, the richness of the pumpkin is increased, but there is a concern that the viscosity of the pumpkin sauce will decrease, but by further adding the phosphoric acid cross-linked starch, the decrease in the source viscosity will be reduced. Suppressed, smooth pumpkin sauce is obtained. The phosphoric acid-crosslinked starch is obtained by subjecting the raw starch to a phosphoric acid crosslinking treatment. The raw material starch is not particularly limited, and includes, for example, corn starch, waxy corn starch, wheat starch, tapioca starch, potato starch, sweet potato starch, rice starch, and the like, and one of these may be used alone or in combination of two or more. Can be. Phosphoric acid crosslinking can be performed by a conventional method. A commercially available product can also be used as the phosphoric acid crosslinked starch.
本発明のカボチャソースにおいて、リン酸架橋澱粉の含有量は、カボチャソースの全質量に対して、０．１〜２質量％、好ましくは０．３〜１．５質量％、より好ましくは０．５〜１．２質量％である。リン酸架橋澱粉の含有量が０．１質量％未満では、ソース粘度の低下が抑えられず、２質量％を超えると、ソースの滑らかさが低下する。 In the pumpkin sauce of the present invention, the content of the phosphoric acid-crosslinked starch is 0.1 to 2% by mass, preferably 0.3 to 1.5% by mass, more preferably 0.1 to 2% by mass based on the total mass of the pumpkin sauce. 5 to 1.2% by mass. When the content of the phosphoric acid-crosslinked starch is less than 0.1% by mass, the decrease in the source viscosity is not suppressed, and when it exceeds 2% by mass, the smoothness of the sauce is reduced.
本発明のカボチャソースは、前記成分（カボチャピューレ、乳原料及びリン酸架橋澱粉）以外の他の成分を含有していてもよい。他の成分としては、例えば、水、小麦粉等の穀粉類、未加工澱粉類、リン酸架橋澱粉以外の加工澱粉類、糖類、卵類、調味料、色素、香料、増粘剤、乳化剤等が挙げられ、カボチャの種類やカボチャソースの用途等に応じて、１種以上を適宜選択すればよい。本発明のカボチャソースにおいて、前記成分以外の他の成分の含有量は通常、カボチャソースの全質量に対して、５〜７０質量％程度である。また、本発明のカボチャソースは、固形具材を含有していてもよい。固形具材としては、例えば、肉類、魚介類、野菜類、キノコ類が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。固形具材として、カボチャを用いることもできる。 The pumpkin sauce of the present invention may contain other components other than the above-described components (pumpkin puree, milk raw material, and phosphoric acid-crosslinked starch). Other components include, for example, water, flours such as flour, raw starches, processed starches other than phosphate-crosslinked starch, sugars, eggs, seasonings, pigments, flavors, thickeners, emulsifiers, and the like. One or more types may be appropriately selected according to the type of the pumpkin, the use of the pumpkin sauce, and the like. In the pumpkin sauce of the present invention, the content of components other than the above components is usually about 5 to 70% by mass based on the total mass of the pumpkin sauce. Further, the pumpkin sauce of the present invention may contain a solid ingredient. Examples of the solid ingredients include meat, seafood, vegetables, and mushrooms, and one of these can be used alone, or two or more can be used in combination. Pumpkin can also be used as a solid ingredient.
本発明のカボチャソースは、固形物を除いたソース部の品温８０℃における粘度が、８００〜１００００ｍＰａ・ｓであることが好ましく、１２００〜７０００ｍＰａ・ｓであることがより好ましい。ここでいう「ソース部」は、カボチャソースにおいて常温（２５℃）で流動性を有している部分であり、水分が主体の液状物又は流動物である。カボチャソースから固形物（例えば、カボチャピューレの固形部分、固形具材）を取り除くとソース部が得られる。また、「粘度」は、ＪＩＳ Ｚ ８８０３「液体の粘度−測定方法」に準拠し、Ｂ型粘度計で測定された値である。カボチャソースのソース部の粘度が前記特定範囲にあると、カボチャソースをパスタ等の他の食材にかけた際によく絡まり、他の食材と一体性良くカボチャの風味を醸すことができるようになる。ソース部の粘度は、カボチャソースの製造時に水を添加し、あるいはカボチャソースの加熱条件を適宜調整して水分を蒸発させることで、調整することができる。 In the pumpkin sauce of the present invention, the viscosity at a product temperature of 80 ° C. of the sauce portion excluding solid matter is preferably 800 to 10000 mPa · s, and more preferably 1200 to 7000 mPa · s. The “source portion” here is a portion of the pumpkin sauce that has fluidity at normal temperature (25 ° C.), and is a liquid substance or a fluid substance mainly composed of water. When a solid (eg, a solid portion of a pumpkin puree, a solid ingredient) is removed from the pumpkin sauce, a sauce portion is obtained. The “viscosity” is a value measured by a B-type viscometer in accordance with JIS Z 8803 “Viscosity of liquid—method of measurement”. When the viscosity of the source portion of the pumpkin sauce is within the above-mentioned specific range, the pumpkin sauce is often entangled when applied to other ingredients such as pasta, and the flavor of the pumpkin can be satisfactorily integrated with the other ingredients. The viscosity of the source portion can be adjusted by adding water during the production of the pumpkin sauce, or by adjusting the heating conditions of the pumpkin sauce appropriately to evaporate the water.
本発明のカボチャソースは、典型的には、他の食材にかけて食され、それ自体の喫食が目的とされる「カボチャスープ」とは異なる。本発明のカボチャソースは、例えば、シチュー、ハンバーグ、パスタ料理、米飯類、パンなどのベーカリー類に適用でき、特にパスタソースとして好適である。本発明のカボチャソースをパスタソースとして用いる場合、併用されるパスタ料理としては、例えば、スパゲティ、マカロニ、グラタン等を例示できる。 The pumpkin sauce of the present invention is typically eaten over other ingredients and is different from "pumpkin soup", which is intended for its own eating. The pumpkin sauce of the present invention can be applied to, for example, bakery products such as stew, hamburger steak, pasta dishes, cooked rice and bread, and is particularly suitable as a pasta sauce. When the pumpkin sauce of the present invention is used as a pasta sauce, examples of pasta dishes used in combination include spaghetti, macaroni, gratin and the like.
次に、本発明のカボチャソースの製造方法について説明する。本発明のカボチャソースの製造方法は、前述した本発明のカボチャソースの製造に好適であり、カボチャピューレ、乳原料及びリン酸架橋澱粉を混合する工程を有する。混合する順番は適宜調整すれば良いが、カボチャピューレは一般的に流動性がやや低いことから、まず乳原料とリン酸架橋澱粉との混合物を製造し、該混合物にカボチャピューレを徐々に添加するのが好ましい。乳原料、リン酸架橋澱粉については前述したとおりである。前記混合物は、乳原料、リン酸架橋澱粉及びカボチャピューレ以外の他の成分を含有していてもよい。つまり、これら３成分以外の他の成分をカボチャソースに含有させる場合は、カボチャピューレの添加前又は添加後に配合することができる。 Next, a method for producing the pumpkin sauce of the present invention will be described. The method for producing a pumpkin sauce of the present invention is suitable for producing the above-described pumpkin sauce of the present invention, and has a step of mixing pumpkin puree, a milk raw material, and a phosphoric acid-crosslinked starch. The order of mixing may be appropriately adjusted, but pumpkin puree generally has a slightly lower fluidity, so first produce a mixture of a milk raw material and a phosphate-crosslinked starch, and then gradually add the pumpkin puree to the mixture. Is preferred. The milk raw material and the phosphoric acid-crosslinked starch are as described above. The mixture may contain other ingredients besides milk ingredients, phosphoric acid-crosslinked starch and pumpkin puree. In other words, when other components than these three components are contained in the pumpkin sauce, they can be blended before or after the addition of the pumpkin puree.
本発明のカボチャソースの製造方法において、前記混合物すなわち乳原料及びリン酸架橋澱粉を含む混合物に添加するカボチャピューレとしては、前記のカボチャピューレの定義に包含されるものであればよく特に限定されないが、冷凍カボチャピューレの解凍物が好ましい。冷凍カボチャピューレの解凍物については前述したとおりである。カボチャピューレ、乳原料及びリン酸架橋澱粉それぞれの配合量は、製造結果物であるカボチャソースにおける各成分の含有量が前記特定範囲になるように調整すればよい。 In the method for producing a pumpkin sauce of the present invention, the pumpkin puree to be added to the mixture, that is, the mixture containing the milk raw material and the phosphoric acid-crosslinked starch is not particularly limited as long as it is included in the definition of the pumpkin puree. Preferred is a thawed frozen pumpkin puree. The thawing product of the frozen pumpkin puree is as described above. The amounts of the pumpkin puree, the milk raw material, and the phosphoric acid-crosslinked starch may be adjusted so that the contents of the components in the pumpkin sauce, which is the product of the production, fall within the above specific ranges.
本発明のカボチャソースの製造方法は、例えば次のように実施される。先ず、生のカボチャの皮を除いて果肉部を得、該果肉部を切断して切断して小片とし、その小片をミキサーにかけて粉砕した後、裏ごし器で裏ごしして、とろみのあるやや滑らかな半液体状のカボチャピューレを得る。このカボチャピューレを一旦冷凍処理した後、その冷凍物を自然解凍し、冷凍カボチャピューレの解凍物を得る。鍋を用意し、みじん切りタマネギ（固形具材）をバターで炒め、牛乳（乳原料）を加えてひと煮たちするまで加熱する。ここに冷凍カボチャピューレの解凍物を入れて、熱を加えながらよく攪拌する。必要に応じて調味料で味を調えて、目的のカボチャソースが得られる。 The method for producing a pumpkin sauce of the present invention is carried out, for example, as follows. First, the pulp portion was obtained by removing the raw pumpkin skin, the pulp portion was cut and cut into small pieces, and the small pieces were pulverized by a mixer, and then flattened with a strainer to obtain a thick, slightly smooth material. Obtain a semi-liquid pumpkin puree. After temporarily processing the pumpkin puree, the frozen product is naturally thawed to obtain a thawed frozen pumpkin puree. Prepare a pan, fry chopped onion (solid ingredients) with butter, add milk (milk ingredients) and heat to a boil. Put the frozen pumpkin puree in this place and stir well while applying heat. The desired pumpkin sauce can be obtained by seasoning with seasonings as needed.
本発明のカボチャソースは、製造後にそのまま喫食することもできるし、製造後に密封して殺菌するか又は冷蔵若しくは冷凍して低温状態とした上で保存することもできる。本発明のカボチャソースは、冷凍後に電子レンジ等の加熱調理器で再加熱しても、風味の良い状態で喫食することができる。 The pumpkin sauce of the present invention can be eaten as it is after production, or can be sealed and sterilized after production, or can be stored after being refrigerated or frozen to a low temperature state. Even if the pumpkin sauce of the present invention is reheated in a heating cooker such as a microwave oven after freezing, it can be eaten in a savory state.
以下、実施例を挙げて、本発明を更に詳細に説明するが、本発明は下記の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.
（カボチャピューレの製造）
二ホンカボチャの種を取り除き、４ｃｍ角程度の大きさに切り分け、耐熱皿に並べて電子レンジで６００Ｗ、８分（１ｋｇ当たり）で加熱した。電子レンジから取り出して皮を取り除き、ミキサーで粉砕した。裏ごしして大きな粒子を取り除き、製造例１のカボチャピューレを得た。
また別途、製造例１のカボチャピューレを、食品用ラップフィルムでくるんで庫内温度−１０℃の冷凍庫で凍結保存して冷凍カボチャピューレとした。この冷凍カボチャピューレを室温の環境下に放置することで自然解凍し、製造例２のカボチャピューレ（冷凍カボチャピューレの解凍物）を得た。
(Manufacture of pumpkin puree)
The pumpkin seeds were removed, cut into pieces of about 4 cm square, arranged in a heat-resistant dish, and heated in a microwave at 600 W for 8 minutes (per kg). It was taken out of the microwave, the skin was removed, and crushed with a mixer. The resultant was flattened to remove large particles, thereby obtaining a pumpkin puree of Production Example 1.
Separately, the pumpkin puree of Production Example 1 was wrapped with a food wrap film and frozen and stored in a freezer at a temperature of -10 ° C in the refrigerator to obtain a frozen pumpkin puree. The frozen pumpkin puree was left to stand in a room temperature environment and naturally thawed to obtain a pumpkin puree of Production Example 2 (thawed frozen pumpkin puree).
（カボチャパウダー製造）
二ホンカボチャの種を取り除き、４ｃｍ角程度の大きさに切り分け、耐熱皿に並べて電子レンジで６００Ｗ、８分（１ｋｇ当たり）で加熱した。電子レンジから取り出して皮を取り除き、熱風乾燥したものをミキサーで粉砕し、カボチャパウダーを得た。
(Pumpkin powder production)
The pumpkin seeds were removed, cut into pieces of about 4 cm square, arranged in a heat-resistant dish, and heated in a microwave at 600 W for 8 minutes (per kg). The product was taken out of the microwave oven, the skin was removed, and the product dried with hot air was pulverized with a mixer to obtain pumpkin powder.
〔実施例１〜２１、比較例１〜１２〕
下記表１〜４に示す配合で、カボチャソースを製造した。具体的には、鍋に牛乳（乳原料）とリン酸架橋澱粉とを加え、これらの混合物を加熱した。これらの混合物がひと煮立ちしたら、カボチャピューレ又はカボチャパウダーを加えてよく攪拌し、カボチャソースを得た。カボチャソースの製造中、ソース部の品温８０℃における粘度を確認しながら、適宜水を加えるか又は煮詰めることで、ソース部の粘度を所定範囲に調整した。
[Examples 1 to 21, Comparative Examples 1 to 12]
Pumpkin sauce was produced with the composition shown in Tables 1 to 4 below. Specifically, milk (milk raw material) and phosphoric acid-crosslinked starch were added to a pan, and the mixture was heated. When the mixture was boiled for a while, pumpkin puree or pumpkin powder was added and stirred well to obtain a pumpkin sauce. During the manufacture of the pumpkin sauce, the viscosity of the sauce portion was adjusted to a predetermined range by appropriately adding water or boiling down while checking the viscosity of the sauce portion at a product temperature of 80 ° C.
〔試験例〕
乾燥スパゲティ（商品名「ブルー」、日清フーズ株式会社製）を規定時間茹で、茹でスパゲティを製造した。茹でスパゲティを５０ｇずつ取り分け、取り分けた茹でスパゲッティそれぞれにカボチャソースを２０ｇ付着させ、１０名の専門パネラーに食してもらい、下記の評価基準に従って評価してもらった。結果を１０名の評価点の平均値として下記表１〜表４に示す。
(Test example)
Dried spaghetti (trade name "Blue", manufactured by Nisshin Foods Co., Ltd.) was boiled for a prescribed time to produce boiled spaghetti. 50 g of the boiled spaghetti was separated, and 20 g of pumpkin sauce was attached to each of the boiled spaghetti, and 10 specialized panelists ate them, and were evaluated according to the following evaluation criteria. The results are shown in the following Tables 1 to 4 as the average value of the evaluation points of 10 persons.
＜ソース風味の評価基準＞
５点：カボチャの甘い風味とコクのある風味が十分にあり、非常に良好。
４点：カボチャの甘い風味とコクのある風味があり、良好。
３点：カボチャの甘い風味は感じられるが、コクがやや物足りない。
２点：カボチャの甘い風味が物足りず、コクは感じられず、不良。
１点：カボチャの風味もコクも感じられず、非常に不良。
＜ソース食感の評価基準＞
５点：ソースが非常に滑らかであり、非常に良好。
４点：ソースが滑らかであり、良好。
３点：ソースの粘度がややゆるく感じられる
２点：ソースの粘度がゆるく感じられ、不良。
１点：ソースの粘度が著しくゆるく感じられ、非常に不良。
<Evaluation criteria for sauce flavor>
5 points: Very good with a sweet and rich flavor of pumpkin.
4 points: Good pumpkin sweet flavor and rich flavor.
3 points: The sweet flavor of the pumpkin is felt, but the body is somewhat unsatisfactory.
2 points: The sweet flavor of the pumpkin was unsatisfactory, the body was not felt, and it was poor.
1 point: Pumpkin flavor and richness are not felt and are very poor.
<Evaluation criteria for sauce texture>
5 points: The source is very smooth and very good.
4 points: Source is smooth and good.
3 points: The viscosity of the sauce is felt slightly loose. 2 points: The viscosity of the sauce is felt loose, and is poor.
1 point: The viscosity of the sauce is remarkably loose and very poor.
表１に示すとおり、各実施例は各比較例に比して、カボチャソースの風味及び食感に優れていた。実施例２は、冷凍カボチャピューレの解凍物を用いたことに起因して、冷凍及び解凍を経ていないカボチャピューレを用いた実施例１に比して、風味及び食感に優れる結果となった。比較例１〜４はリン酸架橋澱粉を含有していないため、実施例に劣る結果となった。比較例３及び４は、リン酸架橋澱粉以外の他の澱粉を含有しているものの、実施例に比して低評価であったことから、澱粉の種類によって効果が異なることがわかる。比較例５及び６は、カボチャピューレに代えてカボチャパウダーを含有しているが、特に風味に劣る結果となった。 As shown in Table 1, each example was superior to the comparative examples in the flavor and texture of the pumpkin sauce. Example 2 resulted in superior flavor and texture compared to Example 1 using pumpkin puree that had not undergone freezing and thawing due to the use of a frozen pumpkin puree. Comparative Examples 1 to 4 did not contain the phosphoric acid-crosslinked starch, so that the results were inferior to the examples. Comparative Examples 3 and 4 contained starches other than the phosphoric acid-crosslinked starch, but were evaluated lower than those of the Examples, indicating that the effect differs depending on the type of starch. Comparative Examples 5 and 6 contained pumpkin powder instead of pumpkin puree, but resulted in particularly poor flavor.
表２において実施例と比較例との対比から、カボチャピューレの固形分含有量は、実施例の範囲である０．５〜１５質量％が好ましいことがわかる。 From the comparison between the example and the comparative example in Table 2, it is understood that the solid content of the pumpkin puree is preferably 0.5 to 15% by mass, which is in the range of the example.
表３において実施例と比較例との対比から、乳原料の固形分含有量は実施例の範囲である５〜２０質量％が好ましいことがわかる。 From the comparison between the examples and the comparative examples in Table 3, it can be seen that the solid content of the milk raw material is preferably 5 to 20% by mass, which is the range of the examples.
表４において実施例と比較例との対比から、リン酸架橋澱粉の含有量は実施例の範囲である０．１〜２質量％が好ましいことがわかる。 From the comparison between the examples and the comparative examples in Table 4, it is understood that the content of the phosphoric acid-crosslinked starch is preferably 0.1 to 2% by mass, which is in the range of the examples.
Claims (5)
前記カボチャピューレが、冷凍カボチャピューレの解凍物であるカボチャソースの製造方法。 Pumpkin puree, having a step of mixing milk raw material and phosphate cross-linked starch,
A method for producing a pumpkin sauce, wherein the pumpkin puree is a defrosted product of a frozen pumpkin puree.
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| JPH1198973A (en) * | 1997-09-26 | 1999-04-13 | House Foods Corp | Roux having low oil and fat content |
| JP2015015930A (en) * | 2013-07-12 | 2015-01-29 | キユーピー株式会社 | Vegetable sauce |
| JP2015015928A (en) * | 2013-07-12 | 2015-01-29 | キユーピー株式会社 | Cheese sauce |
| JP2014036679A (en) * | 2013-11-29 | 2014-02-27 | Q P Corp | Retort processed food, and suppression method of acid taste generating in storage of retort processed food |
| JP2015154751A (en) * | 2014-02-20 | 2015-08-27 | キユーピー株式会社 | Sterilized emulsified soup |
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