JP2020202775A - Low carbohydrate pasta sauce using soybean curd refuse paste - Google Patents
Low carbohydrate pasta sauce using soybean curd refuse paste Download PDFInfo
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Abstract
Description
本発明は、おからペーストを使用した低糖質パスタソースに関するものである。 The present invention relates to a low-carbohydrate pasta sauce using okara paste.
近年、肥満や糖尿病などの生活習慣病の増加が大きな社会問題となっているが、その大きな原因の一つとして食習慣の変化に伴った脂質や糖質の過剰摂取が挙げられる。この対策の一つとして、食品の低糖質化（従来品と比較して糖質の含有量を低下させること）が考えられ、数多くの低糖質化食品が市場に流通するようになってきた。低糖質の度合い（以下、低糖質化率％）としては、食品の種類により少ないもので低糖質化率２０％程度〜最大で低糖質化率１００％（糖質ゼロ）まで幅広くみられるが、低糖質化率が高いほど商品価値としては望ましいと考えられる。
パスタソースについても消費者の健康志向の高まりから低糖質化したものが求められている。同様に、化学的な処理をした澱粉や乳化剤等の添加物をできるだけ使用しないパスタソースが求められている。さらに見た目の美味しさの観点から、パスタソースと麺との絡みが良いことも重要である。
従来のパスタソースでは一般に、加工澱粉、乳化剤、砂糖を添加していた。例えば、ソースの全量に対し、ミートソースは加工澱粉を０．８〜２質量％、乳化剤を０．０２〜０．２質量％、砂糖を２〜５質量％、ナポリタンソースは加工澱粉を０．４〜１質量％、乳化剤を０．０２〜０．１質量％、砂糖を４〜７質量％、和風ソースは加工澱粉を０．８〜２質量％、乳化剤を０．０２〜０．１質量％、砂糖を０．４〜１質量％、ペペロンチーノソースは加工澱粉を０〜１．５質量％、乳化剤を０．１〜０．２質量％、砂糖を２〜５質量％含む。このようなパスタソースを低糖質化する方法としては、砂糖の使用量を抑えて人工甘味料を添加する方法、加工澱粉の使用量を抑え、増粘多糖類を添加する方法がある。麺との絡みをよくすることができるとして加工澱粉の代わりに増粘多糖類を添加することや、またソースを増粘させずに固形物などを分散させることができ、油浮きを安定させることができるとして乳化剤の代わりにセルロースを使用することが試みられてきた。
しかしながら、砂糖の使用量を抑える事でコクが無くなる、人工甘味料を添加する事で不自然な甘味が出てしまう、増粘多糖類を添加する事でぬるつきが出てしまう、加工澱粉を使用しない場合に粘度が低下する、乳化剤を使用しない場合に冷凍・解凍後の離水や油浮きが発生してしまう、セルロースを添加すると油浮きや離水は改善されるが、粘度が低下し麺との絡みが悪くなる等といった問題点があった。
スープやソースなどの液状食品に風味にコクやまろやかさを付与したりとろみをつけたりする方法として、おからペーストを使用する方法が提案されている（特許文献１）。しかしながらこの方法ではパスタソースにおいて糖質や乳化剤の配合量を減らした際の問題点について認識されていない。
In recent years, the increase in lifestyle-related diseases such as obesity and diabetes has become a major social problem, and one of the major causes is excessive intake of lipids and sugars due to changes in eating habits. As one of the countermeasures, low-carbohydrate foods (reducing the sugar content as compared with conventional products) are considered, and many low-carbohydrate foods have come to be distributed in the market. The degree of low-carbohydrate (hereinafter referred to as low-carbohydrate rate%) varies depending on the type of food, and varies widely from about 20% to a maximum low-carbohydrate rate of 100% (zero sugar). It is considered that the higher the sugar reduction rate, the more desirable the commercial value.
As for pasta sauce, low-carbohydrate sauce is required due to the growing health consciousness of consumers. Similarly, there is a demand for pasta sauces that use as little additives as possible, such as chemically treated starch and emulsifiers. Furthermore, from the viewpoint of delicious appearance, it is also important that the pasta sauce and noodles are well entwined.
Conventional pasta sauces generally contain modified starch, emulsifiers and sugar. For example, the meat sauce contains 0.8 to 2% by mass of processed starch, the emulsifier contains 0.02 to 0.2% by mass, the sugar contains 2 to 5% by mass, and the napolitan sauce contains 0.4% by mass of processed starch. ~ 1% by mass, emulsifier 0.02 to 0.1% by mass, sugar 4 to 7% by mass, Japanese-style sauce 0.8 to 2% by mass of processed starch, 0.02 to 0.1% by mass of emulsifier , Sugar is 0.4 to 1% by mass, Peperoncino sauce contains 0 to 1.5% by mass of processed starch, 0.1 to 0.2% by mass of emulsifier, and 2 to 5% by mass of sugar. As a method for reducing the sugar content of such pasta sauce, there are a method of reducing the amount of sugar used and adding an artificial sweetener, and a method of suppressing the amount of modified starch used and adding a thickening polysaccharide. It is possible to add thickening polysaccharide instead of modified starch as it can improve the entanglement with noodles, and it is possible to disperse solids etc. without thickening the sauce and stabilize oil floating. Attempts have been made to use cellulose instead of emulsifiers as possible.
However, by reducing the amount of sugar used, the richness is lost, by adding an artificial sweetener, an unnatural sweetness is produced, by adding a thickening polysaccharide, a slimy substance is produced, and modified starch is used. When not used, the viscosity decreases, when no emulsifier is used, water separation and oil floating occur after freezing and thawing. When cellulose is added, oil floating and water separation are improved, but the viscosity decreases and the noodles There was a problem that the entanglement became worse.
A method of using okara paste has been proposed as a method of adding richness and mellowness to liquid foods such as soups and sauces and thickening them (Patent Document 1). However, this method does not recognize the problem of reducing the amount of sugar and emulsifier in the pasta sauce.
パスタソースにおいて糖質（糖類、澱粉など）や乳化剤の配合量を減らした場合に、砂糖の不使用によるコクの低減、加工澱粉の不使用による粘度の低下、乳化剤の不使用による離水、油浮きといった問題のあるところ、コク、粘度、離水、油浮きについて改善された低糖質パスタソースを提供することを課題とする。 When the amount of sugar (sugar, starch, etc.) and emulsifier is reduced in pasta sauce, the richness is reduced by not using sugar, the viscosity is reduced by not using modified starch, water separation is caused by not using emulsifier, and oil floats. It is an object of the present invention to provide a low-sugar starch sauce having improved richness, viscosity, water separation, and oil floating.
本発明者等は上記課題を解決する為鋭意研究を重ねた結果、パスタソースに糖質や乳化剤の代わりにおからペーストを添加することによりコクの増強、粘度の上昇、冷凍・解凍した場合の離水の防止及び油浮きの防止などの効果が得られることから、糖質や添加物を減らしたパスタソースを提供することができることを見いだし、本発明を完成するに至った。
すなわち本発明は以下の通りである。
［１］おからペーストを、パスタソースの全量に対し１１〜２７質量％含む、パスタソース。
［２］さらに増粘多糖類を含む、前記［１］に記載のパスタソース。
［３］パスタソースがミートソース、ナポリタンソース、和風ソース、ペペロンチーノソースから選択される、前記［１］又は［２］に記載のパスタソース。
As a result of diligent research to solve the above problems, the present inventors have increased the richness, increased the viscosity, and frozen / thawed pasta sauce by adding a paste instead of sugar or emulsifier. Since the effects such as prevention of water separation and prevention of oil floating can be obtained, it has been found that a pasta sauce with reduced sugars and additives can be provided, and the present invention has been completed.
That is, the present invention is as follows.
[1] A pasta sauce containing 11 to 27% by mass of okara paste with respect to the total amount of pasta sauce.
[2] The pasta sauce according to the above [1], which further contains a thickening polysaccharide.
[3] The pasta sauce according to the above [1] or [2], wherein the pasta sauce is selected from a meat sauce, a napolitan sauce, a Japanese-style sauce, and a peperoncino sauce.
本発明によれば、パスタソースにおいて糖質（糖類、澱粉など）や乳化剤の配合量を減らした場合に、砂糖の不使用によるコクの低減、加工澱粉の不使用による粘度の低下、乳化剤の不使用による離水、油浮きといった問題のあるところ、コク、粘度、離水、油浮きについて改善された低糖質パスタソースを提供することができる。 According to the present invention, when the amount of sugar (sugar, starch, etc.) and emulsifier blended in pasta sauce is reduced, the richness is reduced by not using sugar, the viscosity is reduced by not using modified starch, and the emulsifier is not used. It is possible to provide a low-sugar pasta sauce having improved richness, viscosity, water separation, and oil floating where there are problems such as water separation and oil floating due to use.
本発明におけるパスタソースは、おからペーストを、パスタソースの全量に対し１１〜２７質量％含む。 The pasta sauce in the present invention contains okara paste in an amount of 11 to 27% by mass based on the total amount of the pasta sauce.
本発明において「パスタソース」とは具材及び茹でたパスタに混ぜ合わせて使用するソースをいい、このようなパスタソースとしてミートソース、ナポリタンソース、和風ソース、ペペロンチーノソースを挙げることができる。
本発明において「おからペースト」とは磨砕処理等でペースト状に加工したおからをいう。このようなおからペーストの製造方法として、特開平７−５１０１４「おから加工品およびその製造方法」に開示している方法が採用できる。これは、おからを、加水せずにまたは水を加えて加水処理して、繊維間物質の放出を伴う解粒処理を行い、しかる後、水を加えて加水処理後、攪拌して水可溶性多糖類を水和させ、高粘性液体を得ることを特徴とするおから加工品の製造方法である。
おからペーストの使用量はパスタソースの全量に対し１１〜２７質量％である。好ましくは１３〜２３質量％、さらに好ましくは１６〜２０質量％である。このパスタソースの全量に対し１１〜２７質量％で使用することにより本発明の効果を得ることができる。
なお、おからペーストは９０質量％程度の水分を含んでいる。本発明において、おからペーストの質量は水分含有量９０質量％に換算した値である。
In the present invention, the "pasta sauce" refers to a sauce used by mixing with ingredients and boiled pasta, and examples of such pasta sauce include meat sauce, napolitan sauce, Japanese-style sauce, and peperoncino sauce.
In the present invention, "okara paste" refers to okara processed into a paste by polishing or the like. As such a method for producing okara paste, the method disclosed in Japanese Patent Application Laid-Open No. 7-51014 “Okara processed product and its production method” can be adopted. This is done by hydrating okara without adding water or by adding water to perform a granulation treatment accompanied by the release of interfiber substances, and then adding water to add water and then stirring to make it water-soluble. This is a method for producing processed okara products, which is characterized by hydrating polysaccharides to obtain a highly viscous liquid.
The amount of okara paste used is 11 to 27% by mass with respect to the total amount of pasta sauce. It is preferably 13 to 23% by mass, more preferably 16 to 20% by mass. The effect of the present invention can be obtained by using the pasta sauce in an amount of 11 to 27% by mass based on the total amount of the pasta sauce.
The okara paste contains about 90% by mass of water. In the present invention, the mass of okara paste is a value converted into a water content of 90% by mass.
本発明のパスタソースは、粘度を補強するためにさらに増粘多糖類を含んでもよい。そのような増粘多糖類としてガム質（キサンタンガム、グアーガム、タマリンドガム、アルギン酸塩等）が挙げられる。粘度維持、離水防止の観点から、本発明において増粘多糖類の使用量はパスタソースの全量に対し０．３質量％以下であることが好ましく、０．０５〜０．２質量％がさらに好ましい。増粘多糖類はヒトの消化酵素で消化できないため、一般に糖質には分類されない。 The pasta sauce of the present invention may further contain a thickening polysaccharide to reinforce the viscosity. Examples of such thickening polysaccharides include gums (xanthan gum, guar gum, tamarind gum, alginate, etc.). From the viewpoint of maintaining viscosity and preventing water separation, the amount of the thickening polysaccharide used in the present invention is preferably 0.3% by mass or less, more preferably 0.05 to 0.2% by mass, based on the total amount of the pasta sauce. .. Thickening polysaccharides are not generally classified as carbohydrates because they cannot be digested by human digestive enzymes.
その他、製造するパスタソースの種類に応じて、通常使用される副原料や添加物を本発明の効果を損なわない範囲でパスタソースに配合しても良い。例えば、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、コーンスターチ、甘藷澱粉、これらを物理的・化学的・酵素的に処理した加工澱粉等の澱粉類、植物性油脂（サラダ油、パーム油、菜種油、綿実油、サフラワー油、大豆油、ヒマワリ油、胡麻油、コーン油、米油、シソ油、オリーブ油、アマニ油、エゴマ油等）、動物性油脂（魚油等）、加工油脂（硬化油、マーガリン、ショートニング、粉末油脂等）などの油脂類；砂糖等の糖類、甘味料、調味料（例えば、食塩、グルタミン酸ナトリウム、カツオパウダーなどの粉末調味料；ソース、エキス、醤油、だし汁、ハチミツなどの液体調味料）、香辛料、香料、色素等が挙げられる。
ただし糖類については糖質低下の観点からパスタソースの全量に対し７質量％以下使用することが好ましく、０〜１質量％がさらに好ましい。また澱粉類についても糖質低下の観点からパスタソースの全量に対し２質量％以下使用することが好ましく、０〜１質量％がさらに好ましい。
In addition, depending on the type of pasta sauce to be produced, commonly used auxiliary materials and additives may be added to the pasta sauce as long as the effects of the present invention are not impaired. For example, wheat starch, horse bell flour starch, tapioca starch, cornstarch, sweet potato starch, starches such as processed starch obtained by physically, chemically and enzymatically treating these, vegetable fats and oils (salad oil, palm oil, rapeseed oil, cottonseed oil, saf). Flower oil, soybean oil, sunflower oil, sesame oil, corn oil, rice oil, perilla oil, olive oil, flaxseed oil, sesame oil, etc.), animal oil (fish oil, etc.), processed oil (hardened oil, margarine, shortening, powdered oil) Etc.); sugars such as sugar, sweeteners, seasonings (eg, powdered seasonings such as salt, sodium glutamate, corn starch; liquid seasonings such as sauce, extract, soy sauce, soup stock, honey), spices , Fragrances, pigments and the like.
However, the sugar is preferably used in an amount of 7% by mass or less, more preferably 0 to 1% by mass, based on the total amount of the pasta sauce from the viewpoint of reducing sugar. Further, the starches are preferably used in an amount of 2% by mass or less, more preferably 0 to 1% by mass, based on the total amount of the pasta sauce from the viewpoint of reducing sugar content.
本発明のパスタソースは、上記おからペーストを所定量使用する以外は、常法により製造することができる。
例えばミートソースであれば、香味野菜、挽肉等の具材を油で炒めた後、調味料、おからペースト、水を添加し煮込むことで得ることができる。
本発明のパスタソースは、冷凍して保存することができる。
The pasta sauce of the present invention can be produced by a conventional method except that a predetermined amount of the okara paste is used.
For example, in the case of minced meat sauce, it can be obtained by frying ingredients such as flavored vegetables and minced meat in oil, then adding seasonings, okara paste, and water and simmering.
The pasta sauce of the present invention can be stored frozen.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。
［製造例１ 冷凍ミートソースの製造方法］
（１）ニーダーに植物油脂８質量部、香味野菜(たまねぎ)１０．３質量部を入れ強火で１５分間炒めた後、挽肉２４質量部を投入してさらに１５分間炒めた。
（２）（１）に食塩１．４質量部、グルタミン酸ナトリウム２．５質量部、赤ワイン６．５質量部、チキンエキス２．０質量部、香辛料０．２質量部、トマトピューレ１５質量部、その他の原料を表２〜表３に示す配合を投入し、全体が１００質量部になるように水の量を調整した。
（３）加熱し、９０℃達温後１０分間保温した後、１２０ｇずつ包装し−３５℃で急速凍結し冷凍ミートソースを得、−２０℃で７日間冷凍保管した
Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.
[Manufacturing Example 1 Manufacturing method of frozen minced meat sauce]
(1) 8 parts by mass of vegetable oil and 10.3 parts by mass of flavored vegetables (onions) were added to the kneader and fried for 15 minutes on high heat, then 24 parts by mass of minced meat was added and fried for another 15 minutes.
(2) In (1), 1.4 parts by mass of salt, 2.5 parts by mass of sodium glutamate, 6.5 parts by mass of red wine, 2.0 parts by mass of chicken extract, 0.2 parts by mass of spices, 15 parts by mass of tomato puree, The formulations shown in Tables 2 to 3 were added to the other raw materials, and the amount of water was adjusted so that the total amount was 100 parts by mass.
(3) After heating and keeping warm for 10 minutes after reaching 90 ° C, 120 g each was packaged and quickly frozen at −35 ° C to obtain a frozen meat sauce, which was frozen and stored at −20 ° C for 7 days.
［評価例１ 低糖質ミートソースの評価］
製造例１で得られた冷凍ミートソースを湯煎で解凍し、全量を茹でたスパゲッティ２２０ｇにのせた。熟練のパネラー１０名により、表１に記載の評価基準に従って評価し、その平均値を求めた。おからペーストを使わない従来の一般的な配合で製造したミートソース（対照例１）を評価基準の４点とした。また、対照例１の砂糖、加工澱粉、乳化剤を使用せず代わりに人工甘味料、増粘多糖類、セルロースを使用したものを対照例２とした。
結果を表２〜表３に示す。
[Evaluation example 1 Evaluation of low-carbohydrate meat sauce]
The frozen minced meat sauce obtained in Production Example 1 was thawed in a water bath, and the whole amount was placed on 220 g of boiled spaghetti. Ten skilled panelists evaluated the evaluation according to the evaluation criteria shown in Table 1 and calculated the average value. The meat sauce (Control Example 1) produced by the conventional general formulation without using okara paste was used as the evaluation standard of 4 points. In addition, control example 2 was obtained in which artificial sweetener, thickening polysaccharide, and cellulose were used instead of sugar, modified starch, and emulsifier of control example 1.
The results are shown in Tables 2 and 3.
加工澱粉：ヒドロキシプロピル化リン酸架橋タピオカ澱粉、株式会社カーギルジャパン「Ｃ☆ＣｒｅａｍＴｅｘ ７５７１０ （シースタークリ−ムテックス７５７１０）
乳化剤：株式会社三菱ケミカルフーズ「リョートーシュガーエステルＳ−１５７０」
人工甘味料：味の素株式会社「パルスイート」
増粘多糖類（キサンタンガム）：エーディーエムジャパン株式会社「ノヴァザン２００メッシュ通常品」
セルロース：旭化成株式会社「セオラスＤＸ−２」
*糖質：パスタソース１００ｇあたりのｇ数で表す。日本食品標準成分表２０１５年版（七訂）に従い、砂糖の糖質は９９ｇ/１００ｇ、加工澱粉の糖質は８７ｇ/１００ｇ、おからペースト（水分９０質量％）の糖質は０．９４ｇ/１００ｇ、香味野菜（たまねぎ）の糖質は７．２ｇ/１００ｇ、赤ワインの糖質は１．５ｇ/１００ｇ、チキンエキスの糖質は２１．１ｇ/１００ｇ、トマトピューレの糖質は８．１ｇ/１００ｇ、その他の原料には糖質は含まれないものとして計算した。
Modified starch: Hydroxypropylated phosphoric acid cross-linked tapioca starch, Cargill Japan Limited "C ☆ CreamTex 75710 (Seastar Creamtex 75710)
Emulsifier: Mitsubishi Chemical Foods Co., Ltd. "Ryoto Sugar Ester S-1570"
Artificial sweetener: Ajinomoto Co., Inc. "Pal Sweet"
Thickening polysaccharide (xanthan gum): ADM Japan Co., Ltd. "Novazan 200 mesh regular product"
Cellulose: Asahi Kasei Corporation "Theoras DX-2"
* Sugar: Expressed as the number of g per 100 g of pasta sauce. According to the Japanese Food Standard Ingredients Table 2015 (7th edition), sugar sugar is 99g / 100g, processed starch sugar is 87g / 100g, and okara paste (water content 90% by mass) sugar is 0.94g / 100g. , The sugar of flavored vegetables (onion) is 7.2g / 100g, the sugar of red wine is 1.5g / 100g, the sugar of chicken extract is 21.1g / 100g, and the sugar of tomato puree is 8.1g / 100g. , Other raw materials are calculated assuming that sugar is not contained.
対照例１は従来の一般的なミートソースの製造方法であるが、低糖質の観点では砂糖や加工澱粉や乳化剤が使われており適当ではない。対照例２は砂糖や加工澱粉や乳化剤の使用をやめ、人工甘味料やセルロースやキサンタンガムを使用して対照例１に対して約６０％低糖質化する事ができたが、人工甘味料特有の不自然な甘味が出てしまった点とキサンタンガムのヌル付きが出てしまった点で食味と食感の点数が低かった。
比較例１〜２では対照例２と同様に対照例１に対してそれぞれ約５９％及び約５６％低糖質化することができた。しかしながら、比較例１はおからペーストの量が少なく十分な効果が表れず全体的に評価が低かった。また比較例２は離水の点では評価が良かったが、おからの風味が出すぎてしまった点と粘性が高くなってしまい麺と合わせて食べた時にベタつきがあり重くなりすぎてしまった点で評価が良くなかった。
おからペーストの適切な量を含む実施例１〜６は、対照例１に対して約５９〜５７％低糖質化することができた。また実施例１〜６はいずれも各評価について対照例１と比較して優れた結果であった。特に増粘多糖類を含む実施例1から５は対照例1よりも各評価について非常に高い評価が得られており、特に好ましかった。
Control Example 1 is a conventional general method for producing minced meat sauce, but sugar, modified starch, and an emulsifier are used from the viewpoint of low sugar content, which is not suitable. In Control Example 2, the use of sugar, processed starch and emulsifier was stopped, and artificial sweeteners, cellulose and xanthan gum could be used to reduce the sugar content by about 60% compared to Control Example 1, but this is peculiar to artificial sweeteners. The score of taste and texture was low in that it had an unnatural sweetness and that it had a null of xanthan gum.
In Comparative Examples 1 and 2, similarly to Control Example 2, the sugar content could be reduced by about 59% and about 56%, respectively, as compared with Control Example 1. However, in Comparative Example 1, the amount of the okara paste was small and a sufficient effect was not exhibited, and the evaluation was low as a whole. In addition, Comparative Example 2 had a good evaluation in terms of water separation, but the point that the flavor of okara was too much and the point that the viscosity became high and it became sticky and too heavy when eaten with noodles. The evaluation was not good.
Examples 1 to 6 containing an appropriate amount of okara paste were able to reduce the sugar content by about 59 to 57% as compared with Control Example 1. In addition, all of Examples 1 to 6 were excellent results in each evaluation as compared with Control Example 1. In particular, Examples 1 to 5 containing thickening polysaccharides were highly evaluated in each evaluation as compared with Control Example 1, and were particularly preferable.
［製造例２ 冷凍ナポリタンソースの製造方法］
（１）ニーダーに植物油脂１０質量部、香味野菜（たまねぎ）４質量部を入れ弱火で１０分間炒めた。
（２）（１）に食塩１．５質量部、ケチャップ１０質量部、トマトペースト２０質量部、ポークエキス５．０質量部、香辛料０．２質量部、その他の原料として表４（対照例３又は実施例７）に示す配合を投入し、全体が１００質量部になるように水の量を調整した。
（３）加熱し、９０℃達温後１０分間保温した後、１２０ｇずつ包装し−３５℃で急速凍結し冷凍ナポリタンソースを得、−２０℃で７日間冷凍保管した
[Manufacturing Example 2 Manufacturing method of frozen Neapolitan sauce]
(1) 10 parts by mass of vegetable oil and 4 parts by mass of flavored vegetables (onions) were put in a kneader and fried on low heat for 10 minutes.
(2) In (1), 1.5 parts by mass of salt, 10 parts by mass of ketchup, 20 parts by mass of tomato paste, 5.0 parts by mass of pork extract, 0.2 parts by mass of spices, and Table 4 as other raw materials (Control Example 3). Alternatively, the formulation shown in Example 7) was added, and the amount of water was adjusted so that the total amount was 100 parts by mass.
(3) After heating and warming to 90 ° C. for 10 minutes, 120 g each was packaged and quickly frozen at −35 ° C. to obtain a frozen Napolitan sauce, which was then stored frozen at −20 ° C. for 7 days.
［評価例２ 低糖質ナポリタンソースの評価］
製造例２で得られた冷凍ナポリタンソースを湯煎で解凍し、全量を茹でたスパゲッティ２２０ｇにのせた。熟練のパネラー１０名により、表１に記載の評価基準に従って評価し、その平均値を求めた。おからペーストを使用しない従来の一般的な配合で製造したナポリタンソースを対照例３（評価点４点）とし、砂糖、加工澱粉を使用せずおからペーストを使用し製造した低糖質ソースを実施例７とした。
結果を表４に示す。
[Evaluation example 2 Evaluation of low-carbohydrate napolitan sauce]
The frozen Neapolitan sauce obtained in Production Example 2 was thawed in a water bath, and the whole amount was placed on 220 g of boiled spaghetti. Ten skilled panelists evaluated the evaluation according to the evaluation criteria shown in Table 1 and calculated the average value. Using a napolitan sauce produced with a conventional general formulation that does not use okara paste as control example 3 (evaluation score 4 points), a low-sugar sauce produced using okara paste without using sugar or modified starch was implemented. Example 7 was used.
The results are shown in Table 4.
［製造例３ 冷凍和風ソースの製造方法］
（１）ニーダーに植物油脂３質量部、香味野菜（たまねぎ）２質量部を入れ弱火で５分間炒めた。
（２）（１）に食塩１．０質量部、グルタミン酸ナトリウム２．５質量部、醤油１５質量部、チキンエキス２．０質量部、香辛料０．２質量部、その他の原料を表４（対照例４又は実施例８）に示す配合を投入し、全体が１００質量部になるように水の量を調整した。
（３）加熱し、９０℃達温後１０分間保温した後、１２０ｇずつ包装し−３５℃で急速凍結し冷凍和風ソースを得、−２０℃で７日間冷凍保管した
[Manufacturing Example 3 Manufacturing method of frozen Japanese-style sauce]
(1) 3 parts by mass of vegetable oil and 2 parts by mass of flavored vegetables (onions) were put in a kneader and fried on low heat for 5 minutes.
(2) Table 4 (control) shows 1.0 part by mass of salt, 2.5 parts by mass of monosodium glutamate, 15 parts by mass of soy sauce, 2.0 parts by mass of chicken extract, 0.2 parts by mass of spices, and other raw materials in (1). The formulation shown in Example 4 or Example 8) was added, and the amount of water was adjusted so that the total amount was 100 parts by mass.
(3) After heating and keeping warm for 10 minutes after reaching 90 ° C, 120 g each was packaged and quickly frozen at −35 ° C to obtain a frozen Japanese-style sauce, which was then stored frozen at −20 ° C for 7 days.
［評価例３ 低糖質和風ソースの評価］
製造例３で得られた冷凍和風ソースを湯煎で解凍し、全量を茹でたスパゲッティ２２０ｇにのせた。熟練のパネラー１０名により、表１に記載の評価基準に従って評価し、その平均値を求めた。おからペーストを使用しない従来の一般的な配合で製造した和風ソースを対照例４（評価点４点）とし、砂糖、加工澱粉を使用せずおからペーストを使用し製造した低糖質ソースを実施例８とした。
結果を表４に示す。
[Evaluation example 3 Evaluation of low-carbohydrate Japanese-style sauce]
The frozen Japanese-style sauce obtained in Production Example 3 was thawed in a water bath, and the whole amount was placed on 220 g of boiled spaghetti. Ten skilled panelists evaluated the evaluation according to the evaluation criteria shown in Table 1 and calculated the average value. A Japanese-style sauce produced with a conventional general formulation that does not use okara paste was used as control example 4 (evaluation score 4 points), and a low-sugar sauce produced using okara paste without using sugar or modified starch was implemented. Example 8 was used.
The results are shown in Table 4.
［製造例４ 冷凍ペペロンチーノソースの製造方法］
（１）ニーダーに植物油脂５質量部、香味野菜（たまねぎ）３質量部を入れ弱火で１５分間炒めた。
（２）（１）に食塩１．４質量部、グルタミン酸ナトリウム２．５質量部、チキンエキス２．０質量部、香辛料０．２質量部、香味油１０質量部、その他の原料を表４（対照例５又は実施例９）に示す配合を投入し、全体が１００質量部になるように水の量を調整した。
（３）加熱し、９０℃達温後１０分間保温した後、１２０ｇずつ包装し−３５℃で急速凍結し冷凍ペペロンチーノソースを得、−２０℃で７日間冷凍保管した
[Manufacturing Example 4 Method of manufacturing frozen peperoncino sauce]
(1) 5 parts by mass of vegetable oil and 3 parts by mass of flavored vegetables (onions) were put in a kneader and fried on low heat for 15 minutes.
(2) Table 4 (1) shows 1.4 parts by mass of salt, 2.5 parts by mass of sodium glutamate, 2.0 parts by mass of chicken extract, 0.2 parts by mass of spices, 10 parts by mass of flavor oil, and other raw materials. The formulation shown in Control Example 5 or Example 9) was added, and the amount of water was adjusted so that the total amount was 100 parts by mass.
(3) After heating and warming to 90 ° C for 10 minutes, 120 g each was packaged and quickly frozen at -35 ° C to obtain a frozen peperoncino sauce, which was then stored frozen at -20 ° C for 7 days.
［評価例４ 低糖質ペペロンチーノソースの評価］
製造例４で得られた冷凍ペペロンチーノソースを湯煎で解凍し、全量を茹でたスパゲッティ２２０ｇにのせた。熟練のパネラー１０名により、表１に記載の評価基準に従って評価し、その平均値を求めた。おからペーストを使用しない従来の一般的な配合で製造したペペロンチーノソースを対照例５（評価点４点）とし、砂糖、加工澱粉を使用せずおからペーストを使用し製造した低糖質ソースを実施例９とした。
結果を表４に示す。
[Evaluation example 4 Evaluation of low-carbohydrate peperoncino sauce]
The frozen peperoncino sauce obtained in Production Example 4 was thawed in a water bath, and the whole amount was placed on 220 g of boiled spaghetti. Ten skilled panelists evaluated the evaluation according to the evaluation criteria shown in Table 1 and calculated the average value. Using Peperoncino sauce produced with a conventional general formulation that does not use okara paste as Control Example 5 (evaluation score 4 points), a low-sugar sauce produced using okara paste without using sugar or modified starch was implemented. Example 9 was used.
The results are shown in Table 4.
ナポリタンソースについて、実施例７は対照例３に対して約４９％低糖質化することができ、各評価項目において優れており好ましかった。
和風ソースについて、実施例８は対照例４に対して約４５％低糖質化することができ、各評価項目において優れており好ましかった。
ペペロンチーノソースについて、実施例９は対照例５に対して約８５％低糖質化することができ、各評価項目において優れており好ましかった。
Regarding the Napolitan sauce, Example 7 was able to reduce the sugar content by about 49% as compared with Control Example 3, which was excellent in each evaluation item and was preferable.
Regarding the Japanese-style sauce, Example 8 was able to reduce the sugar content by about 45% as compared with Control Example 4, which was excellent in each evaluation item and was preferable.
Regarding the peperoncino sauce, Example 9 was able to reduce the sugar content by about 85% as compared with Control Example 5, which was excellent in each endpoint and was preferable.
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| JP2021103943A (en) * | 2019-12-26 | 2021-07-26 | カゴメ株式会社 | Onion-containing seasoning, production method of onion-containing seasoning, food product combined with onion-containing seasoning, production method of food product combined with onion-containing seasoning |
| KR20220096486A (en) * | 2020-12-31 | 2022-07-07 | 영산대학교산학협력단 | The manufacturing method of pasta using perilla seeds |
| JPWO2022210817A1 (en) * | 2021-03-30 | 2022-10-06 |
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| JP2021103943A (en) * | 2019-12-26 | 2021-07-26 | カゴメ株式会社 | Onion-containing seasoning, production method of onion-containing seasoning, food product combined with onion-containing seasoning, production method of food product combined with onion-containing seasoning |
| JP7321083B2 (en) | 2019-12-26 | 2023-08-04 | カゴメ株式会社 | Seasoning containing onion, method for producing seasoning containing onion, food containing seasoning containing onion, method for producing food containing seasoning containing onion |
| KR20220096486A (en) * | 2020-12-31 | 2022-07-07 | 영산대학교산학협력단 | The manufacturing method of pasta using perilla seeds |
| KR102624241B1 (en) | 2020-12-31 | 2024-01-11 | 영산대학교산학협력단 | The manufacturing method of pasta using perilla seeds |
| JPWO2022210817A1 (en) * | 2021-03-30 | 2022-10-06 | ||
| WO2022210817A1 (en) * | 2021-03-30 | 2022-10-06 | 株式会社日清製粉ウェルナ | Method for producing frozen pasta |
| JP7262681B2 (en) | 2021-03-30 | 2023-04-21 | 株式会社日清製粉ウェルナ | Frozen pasta manufacturing method |
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