JP2020018225A - Ingredient-including dietary fiber-containing sauce and method for producing the same - Google Patents

Abstract

To provide an ingredient-including dietary fiber-containing sauce, that has a high content of dietary fiber and yet is excellent in flavor, and in which the dietary fiber can efficiently be ingested.SOLUTION: The ingredient-including dietary fiber-containing sauce of the present invention contains an ingredient containing water-insoluble dietary fiber and an indigestible dextrin, and has a dietary fiber content of 5 to 30 mass%. The content mass ratio of the ingredient and the indigestible dextrin preferably is from 1: 0.2 to 30 as the former: the latter. Specific examples of the ingredient include one or more selected from the group consisting of root vegetable and mushroom.SELECTED DRAWING: None

Description

  The present invention relates to a sauce containing solid ingredients and dietary fiber.

  Dietary fiber is a component contained in food such as vegetables and is not digested by human digestive enzymes, and includes water-insoluble dietary fiber such as cellulose and water-soluble dietary fiber such as indigestible dextrin. Dietary fiber has been shown to have a regulatory role in health functions, such as by affecting intestinal bacteria in the gastrointestinal tract, as well as intestinal effects, including the prevention of constipation. Against the background of the rise, the development of foods that not only have the functions of conventional foods but also have a function that contributes to health, with the addition of dietary fiber to the foods, which has a good taste and texture and can supply nutrition, has been promoted. Have been.

  Patent Literature 1 discloses that a low-calorie food mainly composed of a raw material containing oils and fats subjected to a cooking treatment, flour, and a liquid food containing a high-intensity sweetener contains 0.1 to 5% by mass of dietary fiber as an optional component. It is described that it can be contained, and as a specific example, a curry sauce containing indigestible dextrin is described. Patent Document 2 discloses a liquid seasoning in which a carrot and an onion containing dietary fiber are mixed in view of the problem that when a large amount of dietary fiber is added to a liquid seasoning used as a salad dressing, the fresh flavor of the salad is blurred. It is described that an indigestible dextrin is added to the ingredients at 6% or more. Patent Literature 3 describes a liquid seasoning containing 20 to 60% by mass of indigestible dextrin as a liquid seasoning suitable for health.

JP-A-2014-3931 JP-A-2006-104003 JP-A-2017-216943

  When a functional ingredient such as dietary fiber is added to a food, it is naturally important that the expected effect of the functional ingredient is sufficiently exhibited in the food, but the flavor and the like originally possessed by the food are functional. It is also important that the ingredients are not impaired. For example, when the water-insoluble dietary fiber is directly blended with a sauce that is a liquid or pasty food, the water-insoluble dietary fiber is not uniformly dispersed in the source, and the water-insoluble dietary fiber separates without mixing with the source. A problem may occur, leading to a decrease in the flavor of the sauce. Also, when only a water-soluble dietary fiber such as indigestible dextrin is blended in the sauce, there is a problem that the flavor of the sauce is reduced.

  Sauces are basically not eaten by themselves like soup, which is the same liquid or pasty food, but are used in combination with other ingredients for the purpose of adjusting the taste and texture of the whole food It must be used with great care so that the sauce itself does not reduce the flavor of other ingredients. This is also true for a dietary fiber-containing source, but the source further has the above-mentioned problem due to the inclusion of dietary fiber, and there is room for improvement in terms of flavor and the like.

  An object of the present invention is to provide an ingredient-containing dietary fiber-containing sauce that is high in dietary fiber, has excellent flavor, and can efficiently consume dietary fiber.

  The present inventors have conducted various studies to solve the above-mentioned problems. As a result, the water-insoluble dietary fiber is added to the sauce as a solid ingredient, and the indigestible dextrin that is a water-soluble dietary fiber is added to the sauce. It has been found that by adjusting the dietary fiber content to a specific range, it is possible to obtain a sauce having a function contributing to health while preventing inconveniences caused by the blending of dietary fiber such as a decrease in the flavor of the sauce.

  The present invention has been made based on the above-mentioned findings, and includes a dietary fiber-containing source containing a dietary ingredient, which contains an ingredient containing water-insoluble dietary fiber and an indigestible dextrin and has a dietary fiber content of 5 to 30% by mass. It is.

  The present invention is also a method for producing a dietary fiber-containing sauce containing ingredients, comprising an ingredient containing water-insoluble dietary fiber and an indigestible dextrin, wherein the dietary fiber content is 5 to 30% by mass. A mixing step of mixing the raw material source, the ingredients and the indigestible dextrin, and a step of heating the mixture thereof, wherein in the mixing step, the mixing mass ratio of the ingredients and the indigestible dextrin The former is the latter: the latter is 1: 0.2 to 30 and is a method for producing a dietary fiber-containing sauce with ingredients.

  According to the present invention, there is provided a dietary fiber-containing sauce with ingredients that is high in dietary fiber, has excellent flavor, and can ingest dietary fiber efficiently. Since the ingredient-containing dietary fiber-containing sauce provided by the present invention contains ingredients, it has an excellent texture compared to a sauce containing no ingredients, and has a visual effect due to the presence of ingredients. It can be expected, and when used over other ingredients, it is possible to improve the decorativeness of that ingredient, and it is possible to add an accent visually and texture to other ingredients used together it can.

  The ingredient-containing dietary fiber-containing source of the present invention (hereinafter, also simply referred to as “source-containing ingredient”) contains an ingredient containing water-insoluble dietary fiber. Such an ingredient is a solid having a certain size and shape. As such ingredients, those containing edible and water-insoluble dietary fiber can be used without particular limitation as foods, for example, leaf stem vegetables such as spinach, ashitaba, perilla; burdock, carrot, onion, turnip, Root vegetables such as radish and lotus root; Potatoes such as potato, sweet potato, taro (root vegetables); And beans such as almonds and walnuts; and fruits such as grapefruit and kiwi. One of these can be used alone, or two or more can be used in combination. Among these ingredients containing water-insoluble dietary fiber, root vegetables and mushrooms are particularly preferably used in the present invention because they have a high dietary fiber content and are common as sauce ingredients.

  In the ingredient-containing sauce of the present invention, the shape and size of the ingredient containing the water-insoluble dietary fiber are not particularly limited, and can be appropriately set depending on the type and amount of the ingredient and the like. From the viewpoint of further enhancing the visual effect of the ingredients and further enhancing the flavor of the ingredients-containing sauce by making the texture of the ingredients easier to feel, the minimum transfer length of the ingredients is preferably 1 mm or more, more preferably. Is 2 mm or more. Here, the “minimum transfer length” is the minimum value of the transfer length in a plan view of the component, and the minimum value of the transfer length in a projected view when the component is projected in an arbitrary direction. It can also be said. That is, in the ingredient-containing sauce of the present invention, the ingredient including the water-insoluble dietary fiber preferably has a minimum value of the delivery length in a plan view of 1 mm or more regardless of its shape. For example, if the ingredient is a spherical shape having a diameter of 10 mm, the minimum delivery length of the spherical ingredient is 10 mm. If the ingredient is a 8 mm × 15 mm × 40 mm timepiece shape, the timepiece is The minimum transfer length of the shaped material is 8 mm.

  Further, in the sauce containing ingredients of the present invention, the maximum transfer length of the ingredients is preferably 50 mm or less, more preferably 30 mm or less. Here, the "maximum transfer length" is the maximum value of the transfer length in a plan view of the component, and the maximum value of the transfer length in a projected view when the component is projected in an arbitrary direction. It can also be said. If the ingredients in the ingredient-containing sauce are too large, the flavor of the ingredients may become too strong, which may impair the flavor of the sauce. In consideration of this point, the maximum transfer length of the ingredients is preferably in the above range.

  The ingredient-containing sauce of the present invention further contains an indigestible dextrin. Indigestible dextrins include natural products extracted from plants and artificial products artificially synthesized, but any of the sauces containing ingredients of the present invention can be used, and can be produced by hydrogenation. Reduced indigestible dextrin can also be used. Generally, the indigestible dextrin of an artificial product is obtained by using a starch derived from a plant such as wheat, rice, beans, potatoes, tapioca as a starting material, acidifying and / or heating it, and performing an enzyme treatment as necessary. Manufactured.

  As the indigestible dextrin, those having a dietary fiber content of 80% by mass or more, particularly 85 to 95% by mass, are particularly preferred. The “dietary fiber content” referred to here is a value quantified by an enzyme-HPLC method in accordance with AOAC 2001.3.

  The ingredient-containing sauce of the present invention has a dietary fiber content of 5 to 30% by mass, preferably 8 to 25% by mass, more preferably 10 to 22% by mass. The “dietary fiber content” as used herein is the total amount of water-insoluble dietary fiber and water-soluble dietary fiber contained in the sauce of the present invention. If the dietary fiber content of the sauce is less than 5% by mass, it is difficult to efficiently ingest dietary fiber, and if the dietary fiber content of the sauce exceeds 30% by mass, the flavor of the whole sauce is unbalanced, and It is difficult to do.

In the ingredient-containing sauce of the present invention, the content of the ingredient containing water-insoluble dietary fiber is based on the assumption that the dietary fiber content of the sauce is 5 to 30% by mass, based on the total mass of the sauce, Preferably it is 1 to 60 mass%, more preferably 3 to 40 mass%.
In addition, in the sauce containing ingredients of the present invention, the content of the indigestible dextrin is preferably based on the total mass of the sauce, assuming that the dietary fiber content of the sauce is 5 to 30% by mass. It is 1 to 30% by mass, more preferably 5 to 15% by mass.

  In the ingredient-containing sauce of the present invention, the content ratio of the ingredient containing water-insoluble dietary fiber to the indigestible dextrin is preferably 1: 0.2 to 15, more preferably 1: 0, as the former: the latter. .3 to 9. When the ingredient containing water-insoluble dietary fiber has a minimum delivery length of 1 mm or more and a maximum delivery length of 100 mm or less, the content mass ratio of the ingredient containing water-insoluble dietary fiber to indigestible dextrin Is particularly preferably within the above specific range. If the amount of indigestible dextrin is too small relative to the amount of ingredients containing water-insoluble dietary fiber, the amount of ingredients will be relatively too large, and the richness of the source portion excluding solids will be insufficient. However, the balance of the flavor of the whole sauce may be reduced. On the other hand, when the amount of the indigestible dextrin is too large relative to the amount of the ingredient containing the water-insoluble dietary fiber, the sweetness derived from the indigestible dextrin is strongly felt, and the flavor balance of the whole sauce may be reduced. is there.

  The ingredient-containing sauce of the present invention may contain ingredients other than the above-mentioned `` ingredients containing water-insoluble dietary fiber '', and such ingredients include, for example, meat, fish and shellfish, and One kind may be used alone, or two or more kinds may be used in combination.

  The ingredient-containing sauce of the present invention contains a sauce part. The source portion is a portion having fluidity at room temperature (25 ° C.) in the ingredient-containing source, and is a liquid or fluid mainly composed of water. When a solid (for example, ingredients) is removed from the ingredient-containing source, a sauce portion is obtained. As the source portion, a known source can be used, and it can be manufactured according to a conventional method. Examples of the sauce that can be used as the sauce portion include meat sauce, white sauce, cream sauce, carbonara sauce, oil sauce, tomato sauce, butter sauce, soy sauce sauce, and the like. In addition, as the raw material of the sauce portion, those generally used as the raw material of the source can be used without particular limitation. For example, water, dashi, von, milk, salt, sugar, egg, butter, fresh cream, meat・ Vegetable and legume pastes, purees, soy sauce, vinegar, bouillon, consomme, sour agents, emulsifiers, thickeners, stabilizers, coloring agents, etc., depending on the type of sauce constituting the sauce part, etc. These can be used alone or in combination of two or more.

  In the ingredient-containing sauce of the present invention, the viscosity of the sauce portion excluding solids at a product temperature of 20 ° C. is preferably from 5 to 10,000 mPa · s, more preferably from 4,000 to 7000 mPa · s. The “viscosity” here is a value measured by a B-type viscometer in accordance with JIS Z 8803 “Viscosity of Liquid—Measurement Method”. The sauce having the viscosity of the sauce portion within the above specific range has a feature that the sense of integration between the sauce portion and the ingredients is high and the texture of the ingredients can be enjoyed. The viscosity of the sauce portion can be adjusted by adding water at the time of manufacturing the sauce containing the ingredients of the present invention, or by adjusting the heating conditions of the sauce as appropriate to evaporate the moisture.

  The ingredient-containing sauce of the present invention may be a retort sauce that has been subjected to a heat and pressure treatment (retort treatment). In particular, when root vegetables and mushrooms are used as ingredients containing water-insoluble dietary fiber, retort treatment of a source containing these improves storage stability, while unpleasant retort odor caused by retort treatment is improved. Occurs, and in combination with the off-flavor and smell of root vegetables and mushrooms, the flavor of the sauce may be significantly reduced. According to the present invention, such inconveniences are avoided, and the ingredients are excellent in flavor and storage stability. The resulting sauce is obtained. The reason is not clear, but is presumed to be mainly due to the action of indigestible dextrin.

  The ingredient-containing sauce of the present invention is typically eaten over other ingredients, and is different from "soup" intended for its own eating. The ingredient-containing sauce of the present invention can be applied to, for example, stew, hamburger steak, pasta dishes, and cooked rice, and is particularly suitable as a pasta sauce. When the ingredient-containing 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.

  Next, a method for producing the sauce with ingredients of the present invention will be described. The method for producing the ingredient-containing sauce of the present invention is suitable for the production of the ingredient-containing sauce of the present invention described above, and a mixing step of mixing the raw material source, the ingredient containing water-insoluble dietary fiber, and the indigestible dextrin. And heating the mixture thereof. The ingredients including water-insoluble dietary fiber and the indigestible dextrin are as described above. The raw material source is the source part (a part having fluidity at room temperature) in the source product, and is made of the above-mentioned raw material. The raw material sauce can be, for example, a meat sauce, a white sauce, a cream sauce, a carbonara sauce, an oil sauce, a tomato sauce, a butter sauce, a soy sauce sauce, a Japanese-style sauce and the like.

  In the mixing step, the procedure for mixing the raw material source, the ingredient containing water-insoluble dietary fiber, and the indigestible dextrin is not particularly limited. For example, 1) the water-insoluble dietary fiber is added to the previously manufactured raw material source. Ingredients containing water-insoluble dietary fiber and indigestible dextrin may be added to the intermediate product during the production of the raw material sauce.

  In the mixing step, the compounding mass ratio of the ingredient containing the water-insoluble dietary fiber and the indigestible dextrin is such that the dietary fiber content of the ingredient-containing sauce, which is a production result, is 5 to 30% by mass as described above. On the assumption that the former is the latter, the latter is 1: 0.2 to 30, preferably 1: 0.3 to 9.

  In the mixing step, the compounding amount of the ingredient containing the water-insoluble dietary fiber is based on the wet weight based on the assumption that the dietary fiber content of the ingredient-containing sauce, which is a production result, is 5 to 30% by mass. The amount is preferably 1 to 60 parts by mass, more preferably 3 to 40 parts by mass, based on 100 parts by mass of the raw material source.

  After the mixing step, the method of heating the mixture of the raw material source, the ingredient containing water-insoluble dietary fiber, and the indigestible dextrin is not particularly limited, and a known method that can be used to heat this type of sauce is used. can do. The heating of such a mixture is usually carried out under the condition that the inside (center part) of the ingredient containing the water-insoluble dietary fiber is heated. Through such a heating step of the mixture, the desired dietary fiber-containing sauce containing ingredients is obtained.

  After the heating step, if necessary, the ingredient-containing dietary fiber-containing source may be subjected to a retort treatment (heating and pressure treatment). The retort treatment can be performed according to a conventional method. The conditions of the retort treatment may be appropriately determined according to the type of sauce, the type and size of ingredients including water-insoluble dietary fibers, and are not particularly limited. Conditions maintained for 維持 25 minutes can be exemplified.

Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples and the like.

[Examples 1 to 17 and Comparative Examples 1 to 11]
As ingredients containing water-insoluble dietary fiber, burdock roots (dietary fiber content about 6 g / 100 g) and shimeji mushrooms (dietary fiber content about 3 g / 100 g) are used. Using. Burdock was cut into 2 mm x 2 mm x 40 mm and used after being exposed to water. The shimeji was selected to have a shaft of about 4 mm, and was cut into a length of 40 mm for use. For the egg-baking, thinly-baked eggs having a thickness of 2 mm were cut into a width of 3 mm and a length of 40 mm.
A Japanese-style soup made with a commercially available consommé element and bonito extract, seasoned with a seasoning, and thickened with potato starch (a soy sauce source or a Japanese-style soup sauce) was used as a raw material source. The viscosity of this raw material source at a product temperature of 20 ° C. was 30 mPa · s. While the raw material sauce is placed in a pan and heated, the raw material sauce is made of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry; dietary fiber content: about 90% by mass) or polydextrose (starlight manufactured by Koyo Shokai) as a water-soluble dietary fiber. III; a dietary fiber content of about 75% by mass) was mixed in a predetermined amount, and the ingredients were further mixed in a predetermined amount, and the mixture was heated until the ingredients were lit to obtain a desired sauce. Tables 1 to 3 below show the amounts of each raw material.
The obtained sauce was sealed at 100 g per heat-resistant container, and heated and pressed at 120 ° C. for 15 minutes (retort treatment) to obtain a retort sauce.

(Test example)
After storing the retort sauce of each Example and Comparative Example together with the container in which the retort sauce was placed in a refrigerator at a temperature of 5 ° C. for 6 hours, the container was opened and the contents of the retort sauce were transferred to a heat-resistant dish. After heating in a microwave oven at 500 W for 90 seconds, 10 trained specialized panelists ate and evaluated the flavor at that time according to the following evaluation criteria. The results are shown in Tables 1 to 3 below as average values of the evaluation points of 10 persons.

<Flavor evaluation criteria>
5 points: The flavor of the sauce and the flavor of the ingredients are in harmony, and are very good.
4 points: Good harmony between the flavor of the sauce and the flavor of the ingredients.
3 points: The flavor of the sauce part is slightly weaker than the flavor of the ingredients, but the usual taste is felt.
2 points: The flavor of the sauce portion is weaker than the flavor of the ingredients and is poor.
1 point: The flavor of the sauce portion is too weak or off-flavor compared to the flavor of the ingredients, and is very poor.

As shown in Table 1, each Example satisfied both of the ingredients containing water-insoluble dietary fiber and the indigestible dextrin and having a dietary fiber content of 5 to 30% by mass. The flavor of the sauce was superior to each of the comparative examples.
Comparative Example 1 contains only ingredients containing water-insoluble dietary fiber as dietary fiber, so that the dietary fiber content is low, and when the ingredient is increased as in Comparative Example 2 for the purpose of increasing the dietary fiber content, the sauce becomes As a result, the overall flavor balance was significantly reduced.
In Comparative Example 4, since the fried egg containing no dietary fiber was used as the ingredient, the balance between the flavor of the sauce portion and the flavor of the ingredient was poor due to the effect of the indigestible dextrin used in combination. On the other hand, Comparative Example 7 corresponds to the one obtained by removing the indigestible dextrin from the source of Comparative Example 4, and although the source has a good taste because it does not contain the indigestible dextrin, the dietary fiber content is zero. It does not meet the purpose of eating dietary fiber efficiently.
In Comparative Examples 5 and 6, since polydextrin was used as the water-soluble dietary fiber, the flavor balance of the whole sauce was inferior.

As shown in Tables 2 and 3, in each Example, the dietary fiber content in the sauce was out of the above range due to the fact that the dietary fiber content in the sauce was in the range of 5 to 30% by mass. The flavor of the sauce was excellent as compared with each comparative example.
In addition, comparing Tables 2 and 3, the sources listed in Table 2 where the amount of ingredients including water-insoluble dietary fiber is relatively large are compared with the sources listed in Table 3 where the amount is relatively small. Since the flavor of the sauce was highly evaluated, the compounding amount of the ingredient containing the water-insoluble dietary fiber was slightly less at about 4 parts by mass with respect to 100 parts by mass of the raw material source on a wet weight basis. It turns out that about a mass part is preferable.

Claims (4)

  An ingredient-containing dietary fiber-containing sauce comprising an ingredient containing water-insoluble dietary fiber and an indigestible dextrin, and having a dietary fiber content of 5 to 30% by mass.   The ingredient-containing dietary fiber-containing source according to claim 1, wherein the content ratio of the ingredient and the indigestible dextrin is 1: 0.2 to 30 as the former: the latter.   The dietary fiber-containing source containing ingredients according to claim 1 or 2, wherein the ingredients are at least one selected from the group consisting of root vegetables and mushrooms. A method for producing an ingredient-containing dietary fiber-containing sauce, comprising an ingredient containing water-insoluble dietary fiber and an indigestible dextrin, wherein the dietary fiber content is 5 to 30% by mass,
A mixing step of mixing the raw material source, the ingredient and the indigestible dextrin, and a step of heating the mixture thereof,
The method for producing a dietary fiber-containing sauce containing ingredients, wherein in the mixing step, the compounding mass ratio of the ingredients and the indigestible dextrin is 1: 0.2 to 30 as the former: the latter.