JP2020167937A - Production method of tomato sauce for frozen or chilled pizza - Google Patents

Abstract

To provide a tomato sauce having high viscosity and preferably no or little fluidity during frozen or chilled storage so as to prevent water therein from oozing into pizza dough, while presenting low viscosity and texture of raw tomato sauce when heated and eaten.SOLUTION: A sauce for frozen or chilled pizzas contains tomato sauce, as well as the following ingredients based on 100 pts.wt. of tomato sauce; 1.5-5.0 pts.wt. of gelatin, 0.3-1.5 pts.wt. of pectin, 0.3-1.0 pts.wt. of xanthan gum or 0.8-3.5 pts.wt. of tamarind seed gum. Otherwise, the sauce may contain 0.5-2.5 pts.wt. in total of two or more ingredients selected from gelatin, pectin, xanthan gum and tamarind seed gum, based on 100 pts.wt. of tomato sauce.SELECTED DRAWING: None

Description

The present invention relates to a pizza sauce in which water separation on the pizza dough is suppressed when refrigerated or frozen for a long period of time, and a method for producing the same.

In recent years, with the spread of pizza in Japan, many frozen and refrigerated pizzas have become popular. Pizza is an Italian dish, but it's reasonably priced and can satisfy your hunger, making it a must-have for home parties.

There are several types of pizza dough, with thin dough requiring a crispy texture, while thick dough prefers a chewy texture. Batter is an important evaluation item that determines the value of pizza. When water is transferred to the dough, the texture of the pizza deteriorates.

There are several prior arts for preventing water separation in processed foods. For example, a method of adding succinoglycan to prevent water separation from tuna mayonnaise of rice balls (Patent Document 1), a method of using guar gum in combination with other polysaccharides to prevent water separation of dressings and sauces (Patent Document 2), and carrageenan. A method for preventing water separation of a white sauce using a combination of sucrose fatty acid ester and sucrose fatty acid ester (Patent Document 3) is known. However, none of them have been applied to prevent water separation of pizza sauce. In particular, it is generally known that the viscosity of succinoglycan and guar gum becomes very high when the added concentration is increased. High viscosities make it difficult to apply tomato sauce to pizza dough, so there is no motivation to use them for pizza tomato sauce.

Tomato sauce, raw vegetables, ham, etc. are included in the toppings placed on the frozen / chilled pizza. Among them, the tomato sauce has a lot of water, and the water seeps into the dough during long-term storage under chilled or frozen pizza. The problem was that the dough became soft and the texture after baking changed.
Under such circumstances, the viscosity is low during pizza processing, it is easy to apply tomato sauce to pizza dough, prevent water from seeping out without increasing the viscosity, and pizza during a long storage period under refrigeration and freezing. A tomato sauce that suppresses the seepage of water into the dough has been desired.

Patent Document 1: Japanese Patent Application Laid-Open No. 2016-131509 Patent Document 2: Japanese Patent Application Laid-Open No. 2011-921186 Patent Document 3: Japanese Patent Application Laid-Open No. 2000-157228

An object of the present invention is to solve such a problem, which has a low viscosity during pizza processing, is easy to apply tomato sauce to pizza dough, and exhibits a high viscosity during frozen or refrigerated storage, which is preferable. Is non-fluid or very low in fluidity, thus preventing water from seeping into the pizza dough and providing a low-viscosity, near-raw tomato sauce during cooked eating.

Therefore, as a result of diligent studies to achieve the above object, the present inventor has at least one material selected from the group consisting of a specific amount of gelatin, pectin, xanthan gum and tamarind seed gum in tomato sauce (abbreviated as a specific material). It has been found that such a problem can be solved by a frozen or refrigerated pizza sauce containing (may be).

That is, the present invention is as follows.
[1] Tomato sauce and 1.5 to 5 parts by weight of gelatin with respect to 100 parts by weight of tomato sauce.
0.3 to 1.5 parts by weight of pectin,
A freezing or refrigerated pizza sauce containing 0.3 to 1 parts by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum.
[2] Frozen containing 0.5 part by weight to 2.5 parts by weight in total of two or more kinds selected from the group consisting of gelatin, pectin, xanthan gum and tamarind seed gum with respect to 100 parts by weight of tomato sauce and tomato sauce. Or a sauce for refrigerated pizza.
[3] A pizza for freezing or refrigerating storage having the sauce according to [1] or [2].
[4] For 100 parts by weight of tomato sauce
1.5 parts by weight to 5 parts by weight of gelatin,
0.3 to 1.5 parts by weight of pectin,
A method for producing a sauce for frozen or refrigerated pizza, which comprises blending 0.3 parts by weight to 1 part by weight of xanthan gum or 0.8 parts by weight to 3.5 parts by weight of tamarind seed gum into tomato sauce.
[5] For 100 parts by weight of tomato sauce
1.5 parts by weight to 5 parts by weight of gelatin,
0.3 to 1.5 parts by weight of pectin,
From frozen or refrigerated pizza sauce to pizza dough surface, characterized by blending 0.3 parts by weight to 1 part by weight of xanthan gum or 0.8 parts by weight to 3.5 parts by weight of tamarind seed gum into tomato sauce. How to control water separation to.

The sauce for frozen or refrigerated pizza of the present invention has a water retention function when the pizza is frozen or refrigerated, even though the sauce itself has a low viscosity, and it is easy to apply to the pizza. Thus, the dough after freezing or refrigerating the pizza can be easily handled, and the frozen / refrigerated pizza having a good texture can be provided.

In the present invention, the tomato sauce before containing the specific material may be generally used by those skilled in the art. For example, tomato paste diluted with water, the degree of dilution is usually 65-90%, preferably 70-85% water content, salt, sugar, olive oil, spices, herbs. An example is a mixture of dried vegetables, additives and the like as appropriate.
Here, the tomato paste is, for example, crushed ripe tomatoes and concentrated the squeezed juice about 5 to 6 times.

As described below, it is desirable to heat certain materials while mixing them with water. The specific material may be added after the tomato sauce is prepared, or may be added and mixed at the same time when the tomato sauce is prepared. It is desirable to use these after heating, but even if they are not heated, they swell when stirred at room temperature, so that they can exert some effect.

The tomato sauce of the present invention and the freezing or refrigerated pizza sauce containing a specific material (hereinafter, may be abbreviated as pizza sauce or simply sauce) can be applied to pizza dough at room temperature. Well, the applied pizza dough is fermented at room temperature as needed after placing other ingredients and stored frozen or refrigerated. When eating, the dough may be baked as it is in an oven, a stone oven, or the like, and then eaten. Since the water content of the sauce does not easily seep into the dough during freezing or refrigerated storage, the dough can be easily handled.

Examples of the material used as a source in the present invention include gelatin, pectin, tamarind seed gum, xanthan gum, carboxymethyl cellulose, gellan gum, tara gum, and psyllium seed gum, and gelatin, pectin, tamarind seed gum, and xanthan gum are preferable. All of these materials are approved as food additives. As the gelatin, those derived from pigs, cows and fish can be used.

The temperature at the time of eating is about 20 ° C to 50 ° C, but it is desirable that the sauce containing a specific material is kept in a liquid state within this range. When a sauce containing these specific materials is used, water separation does not occur during freezing or refrigeration due to its high viscosity at 5 ° C. or lower, and it is possible to prevent water from seeping into the dough.

In particular, gelatin has a low gelation temperature (15 to 20 ° C.) and a low viscosity at a processing temperature of 20 to 100 ° C., so that it is easy to process. Furthermore, since it forms a film during gelation, it has the advantage that moisture does not easily seep into the fabric.
The gelation temperature of tamarind seed gum is 40 to 70 ° C., which is useful because it is inexpensive.
The gelation temperature of pectin is 50 to 60 ° C., and the viscosity is relatively low. As the pectin used in the present invention, a type of pectin having a relatively small amount of methyl ester and a large number of carboxyl groups is preferable because of its excellent water separation prevention function.
In addition, xanthan gum is a thickener and does not gel by itself, but when mixed with locust bean gum, the gelation temperature is 40 to 60 ° C, and when added to tomato sauce, the viscosity increases, but even in a very small amount. It has a function to prevent water separation. Therefore, xanthan gum is effective for enhancing the water separation prevention function by mixing with a material having a low viscosity such as gelatin or tamarind seed gum.

In the case of gelatin alone, the amount to be added is usually 1.5 parts by weight to 5 parts by weight, preferably 1.5 parts by weight to 4 parts by weight, and 2 parts by weight to 3 parts by weight with respect to 100 parts by weight of tomato sauce. Is more desirable.
In the case of pectin alone, it is usually 0.3 parts by weight to 1.5 parts by weight, preferably 0.3 parts by weight to 1.2 parts by weight, and 0.6 parts by weight to 1 part by weight with respect to 100 parts by weight of tomato sauce. .0 parts by weight is more desirable.
In the case of xanthan gum alone, it is usually 0.3 parts by weight to 1 part by weight, preferably 0.4 parts by weight to 1 part by weight, and 0.5 parts by weight to 0.8 parts by weight with respect to 100 parts by weight of tomato sauce. Is more desirable.
In the case of tamarind seed gum alone, it is usually 0.8 parts by weight to 3.5 parts by weight, preferably 1 part to 3 parts by weight, and 1.5 parts by weight to 2.5 parts by weight with respect to 100 parts by weight of tomato sauce. The weight part is more desirable.

In a meeting where two or more of the above materials are used, the total amount added is usually 0.5 parts by weight to 2.5 parts by weight with respect to 100 parts by weight of tomato sauce, and 0.8 parts by weight to 2 parts by weight. Is desirable.

The sauce of the present invention can be produced by dissolving the above-mentioned specific material in water as needed, adding seasonings, spices and the like in addition to the tomato sauce, and heating and mixing.

The present invention also includes a method for producing a sauce for frozen or refrigerated pizza, which comprises blending a specific ingredient with a specific amount in a tomato sauce.
Various definitions, suitable examples of specific materials, suitable ranges of the amount of specific materials to be mixed with tomato sauce, etc. are as described above.

The present invention also includes a method for suppressing water separation from a pizza sauce to a pizza dough surface, which comprises blending a specific material with a tomato sauce in a specific amount.
Various definitions, suitable examples of specific materials, suitable ranges of the amount of specific materials to be mixed with tomato sauce, etc. are as described above.

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In the present specification,% indicates weight% unless otherwise specified.

<Pizza dough preparation>
Pizzas for evaluating pizza sauces were prepared by the following methods. 250 g of strong flour (Nisshin Flour Mills Co., Ltd.), 50 g of weak flour (Nippon Flour Mills Co., Ltd.), 1.5 g of salt, and 3 g of dry yeast (manufactured by Seven Premium) were placed in a bowl and mixed. Next, 150 g of water warmed to 40 ° C. and 8 g of olive oil were added, and the mixture was kneaded by hand for 10 minutes. After wrapping and leaving at room temperature for 1 hour, it was crushed by hand to degas, divided into 50 g portions, rolled, and then rolled into a circle with a rolling pin to obtain a dough.

<Manufacturing method of refrigerated pizza sauce with various ingredients added>
160 g of water, 10 g of sugar, 1.5 g of salt, 0.3 g of black pepper (Gaban Co., Ltd.) and 0.4 g of basil (S & B Foods Co., Ltd.) were mixed with 160 g of commercially available tomato paste (Kirkland USA). The water content of this tomato sauce was 83% (solid content 17%). 20 g of this tomato sauce was dispensed into a pan, the ingredients shown in Table 1 and 2 g of water were added, and after stirring well, the tomato sauce was heated for 2 minutes on low heat to obtain a pizza sauce. Then, the temperature was returned to room temperature, applied to pizza dough (50 g per sheet), and refrigerated at 5 ° C. for 7 days.

<Manufacturing method of freezing pizza sauce with various ingredients added>
160 g of water, 10 g of sugar, 1.5 g of salt, 0.3 g of black pepper (Gaban Co., Ltd.) and 0.4 g of basil (S & B Foods Co., Ltd.) were mixed with 160 g of commercially available tomato paste (Kirkland USA). 20 g of this tomato sauce was dispensed into a pan, the ingredients shown in Table 2 and 2 g of water were added, and after stirring well, the tomato sauce was heated for 2 minutes on low heat to obtain a pizza sauce. Then, the sauce returned to room temperature was applied to pizza dough (50 g per sheet) and stored frozen at −20 ° C. for 7 days.

Next, the water retention effect of the sauce (difficulty of water seeping into the pizza dough) was evaluated. The water retention effect was evaluated by taking the applied sauce with a nappe vera, measuring the weight of the sauce, calculating the recovery rate, and evaluating it according to the following criteria. Tables 1 and 2 show the results of source weight measurement, recovery rate, water retention effect, ease of application, and comprehensive evaluation.

As for the water retention effect, the recovery rate is 79% or less.
More than 80% and less than 84% △
85% or more ○
And said.

Easy to apply
Good ○
Somewhat good △
Bad x
And said.

Comprehensive evaluation is based on a comprehensive judgment based on the water retention effect (recovery rate) and ease of application.
Good ○
Somewhat good △
Bad x
And said.

From the results in Tables 1 and 2, gelatin, pectin, tamarind seed gum, and xanthan gum were excellent, and gelatin and pectin were particularly excellent. It was also found that when two kinds of materials such as gelatin + xanthan gum and pectin + xanthan gum are mixed, they have more effective water retention ability.

According to the same method as in Table 1, the pizza dough on which the sauce obtained by blending various materials in the blending ratios of the examples in Table 3 was placed was refrigerated at 5 ° C. for 7 days, and then oven toaster (Panasonic, After heating with NT-T72) for 13 minutes, tasting was performed and the texture was compared with the control. The evaluation was carried out by one person in charge. Table 3 shows the texture of the sauce and the texture of the pizza.

The texture of the sauce is
◯: Smooth Δ: Slightly smooth ×: Evaluated as having strong stickiness.

The texture of pizza is
○: The outside is crunchy
Δ: Slightly crispy on the outside ×: Evaluated as soft on the outside and inside.

From the results in Table 3, when two types of gelatin, pectin, xanthan gum, and tamarind seed gum were blended, the texture was also excellent.

As gelatin, LP-250 manufactured by Rusuro Co., Ltd. was used.
For carrageenan, CP Kelco 410C was used.
As the hydroxypropyl ether phosphoric acid crosslinked tapioca starch, Matsutani Chemical Industry Co., Ltd. "Yuri" was used.
Cargill CX-90 was used as the xanthan gum.
As the tamarind seed gum, DSP Gokyo Co., Ltd., Glyroid 2A was used.
As the locust bean gum, CP Kelco RL-200-J was used.
As the pectin, CP Kerco LM100AS-HP was used. In the table, it was converted as the amount of pectin.

According to the present invention, it is possible to provide a pizza sauce in which water does not easily seep into the dough even when stored for a long period of time under freezing and refrigerating conditions.

Claims (5)

1.5 to 5 parts by weight of gelatin with respect to 100 parts by weight of tomato sauce and tomato sauce,
0.3 to 1.5 parts by weight of pectin,
A freezing or refrigerated pizza sauce containing 0.3 to 1 parts by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum. Frozen or refrigerated storage containing 0.5 parts by weight to 2.5 parts by weight in total of two or more types selected from the group consisting of gelatin, pectin, xanthan gum and tamarind seed gum with respect to 100 parts by weight of tomato sauce and tomato sauce. Pizza sauce. A freezing or refrigerated pizza having the sauce according to claim 1 or 2. For 100 parts by weight of tomato sauce
1.5 parts by weight to 5 parts by weight of gelatin,
0.3 to 1.5 parts by weight of pectin,
A method for producing a sauce for frozen or refrigerated pizza, which comprises blending 0.3 parts by weight to 1 part by weight of xanthan gum or 0.8 parts by weight to 3.5 parts by weight of tamarind seed gum into tomato sauce. For 100 parts by weight of tomato sauce
1.5 parts by weight to 5 parts by weight of gelatin,
0.3 to 1.5 parts by weight of pectin,
From frozen or refrigerated pizza sauce to pizza dough surface, characterized by blending 0.3 parts by weight to 1 part by weight of xanthan gum or 0.8 parts by weight to 3.5 parts by weight of tamarind seed gum into tomato sauce. How to control water separation to.