JP2021023193A - Lemon-flavored sauce, and method for producing the same - Google Patents
Lemon-flavored sauce, and method for producing the same Download PDFInfo
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Abstract
Description
本発明はレモン風味ソースに関する。 The present invention relates to a lemon-flavored sauce.
レモン風味ソースは、レモンの酸味や爽やかな風味が特徴のソースであり、他の食品に添えられて味付けや風味づけに用いられたり、他の食品の調理の際に他の食材の調味に用いられたりすることで清涼感をもたらすことから、種々の食品に利用されている。特にレモン風味ソースは、油脂のコクを引き立てると同時に油脂の重たい風味を緩和するため、油脂やバターを用いる料理に利用される場合が多い。一方でレモンには強い酸味があるところ、一般に、強い酸味は食品の腐敗を連想させ、当該食品を忌避させることが知られているため、レモン風味ソースの酸味はあまり強くないことが好ましい。 Lemon-flavored sauce is a sauce characterized by the acidity and refreshing flavor of lemon, and is used for seasoning and flavoring with other foods, and for seasoning other foods when cooking other foods. It is used in various foods because it brings a refreshing feeling when it is cooked. In particular, lemon-flavored sauce is often used in cooking using fats and oils and butter in order to enhance the richness of fats and oils and at the same time alleviate the heavy flavor of fats and oils. On the other hand, where lemon has a strong sourness, it is generally known that the strong sourness is associated with spoilage of food and repels the food, so it is preferable that the sourness of the lemon-flavored sauce is not so strong.
特許文献１には、生クリームとウスターソースとを混ぜたムース状のソースをレモン汁等で調味・加味してなる、クリームウスターソースが記載されている。このクリームウスターソースは、軽くてさやかでヘルシーであり、マヨネーズの代替品として利用できるとされている。特許文献２には、食酢を主成分とする液体状の健康食品（シロップ状食酢）において、食酢に起因する鼻や喉の粘膜に対する刺激を低減するために、食酢に加えて、蜂蜜及びレモン果皮を必須成分として使用することが記載されており、該レモン果皮として、果皮を含むレモン果実の裁断物を使用することも記載されている。特許文献３には、大根おろし及びレモン等の柑橘類の果汁を主要原料とするおろしソースを、所定のｐＨに調整した後、所定の加熱条件で加熱殺菌処理することが記載されている。斯かる処理を経て得られたおろしソースは、大根おろしから発生するムレ臭が抑制され、生おろしの持つ風味、食感が保持され、常温で保存できるとされている。 Patent Document 1 describes a cream Worcestershire sauce prepared by seasoning and adding a mousse-like sauce obtained by mixing fresh cream and Worcestershire sauce with lemon juice or the like. This cream Worcestershire sauce is light, modest and healthy, and is said to be a good alternative to mayonnaise. In Patent Document 2, in a liquid health food (syrup-like vinegar) containing vinegar as a main component, in order to reduce irritation to the mucous membranes of the nose and throat caused by vinegar, in addition to vinegar, honey and lemon peel Is described as an essential ingredient, and it is also described that a cut product of a lemon fruit containing a peel is used as the lemon peel. Patent Document 3 describes that a grated sauce containing citrus fruit juice such as grated radish and lemon as a main raw material is adjusted to a predetermined pH and then heat sterilized under predetermined heating conditions. It is said that the grated sauce obtained through such treatment suppresses the stuffy odor generated from grated radish, retains the flavor and texture of raw grated radish, and can be stored at room temperature.
本発明の課題は、従来技術が有する欠点を解消し得る技術を提供することにあり、詳細には、レモンの爽やかな風味が十分に感じられ、且つ適度な酸味を有するレモン風味ソースを提供することである。 An object of the present invention is to provide a technique capable of eliminating the drawbacks of the prior art, and in detail, to provide a lemon-flavored sauce in which the refreshing flavor of lemon is sufficiently felt and the lemon flavor has an appropriate acidity. That is.
本発明は、レモン果皮の細片及びレモン果汁を含有し、両成分の合計含有量が１〜５質量％であるレモン風味ソースである。 The present invention is a lemon-flavored sauce containing fine pieces of lemon peel and lemon juice, and the total content of both components is 1 to 5% by mass.
また本発明は、レモン風味ソースの製造方法であって、レモン果皮の細片及びレモン果汁を、前記レモン風味ソースの主体をなすベース液体とともに加熱する加熱工程を有する、レモン風味ソースの製造方法である。 The present invention is a method for producing a lemon-flavored sauce, which comprises a heating step of heating a piece of lemon peel and lemon juice together with a base liquid which is the main component of the lemon-flavored sauce. is there.
本発明によれば、レモンの爽やかな風味が十分に感じられ、且つ適度な酸味を有し、酸味による刺激が十分に低減されたレモン風味ソースが提供される。 According to the present invention, there is provided a lemon-flavored sauce in which the refreshing flavor of lemon is sufficiently felt, the lemon has an appropriate acidity, and the irritation caused by the acidity is sufficiently reduced.
本発明のレモン風味ソースは、レモン果皮の細片及びレモン果汁を含有する。これらのレモン食材の原料となるレモンとしては、食用に用いられるレモンであれば制限されず、例えば、リスボン種、ユーレカ種、ビアフランカ種、ジェノバ種、ポンテローザ種等が挙げられ、これらの果実の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 lemon-flavored sauce of the present invention contains lemon zest strips and lemon juice. The lemon that is the raw material of these lemon ingredients is not limited as long as it is an edible lemon, and examples thereof include Lisbon, Eureka, Biafranca, Genova, Ponterosa, and one of these fruits. The seeds can be used alone or in combination of two or more.
レモンの果実中には果肉を包むように果皮が存在し、該果皮は、外果皮（フラベド）と、これよりも内側に位置する白い部分である中果皮（アルベド）とに区分される。中果皮は苦みがあるため、本発明で用いるレモン果皮は外果皮が好ましい。 The pericarp exists in the fruit of the lemon so as to wrap the flesh, and the pericarp is divided into an outer pericarp (flaved) and a white part located inside the pericarp (albedo). Since the middle pericarp is bitter, the lemon peel used in the present invention is preferably the outer pericarp.
本発明で用いるレモン果皮の細片は、レモン果皮（好ましくは外果皮）を切断して得られるもので、典型的には、最大差し渡し長さが９ｍｍ以下の比較的小型の粒状物である。レモン果皮の細片の大きさは、ソースの舌触りの向上の観点からは小さい方が好ましいが、小さすぎると、レモンの風味を感じにくくなる。以上を考慮すると、レモン果皮の細片の大きさは、平均粒子径を指標として、好ましくは０．１〜７ｍｍ、より好ましくは０．３〜５ｍｍ、更に好ましくは０．５〜３ｍｍである。ここでいう「平均粒子径」とは、レーザー回折・散乱法により測定された体積平均径をいう。平均粒子径の測定装置としては、市販のレーザー回折式粒度分布測定装置、例えばマイクロトラックＭＴ３０００ＩＩ（日機装株式会社）を用いることができる。レモン果皮の細片は、ミキサー、カッター等の公知の切断手段を用いて常法に従って製造することができる。平均粒子径が前記範囲にあるレモン果皮の細片は、典型的には、ミキサーを用いてレモン果皮を粉砕し、篩を用いて分画することで製造することができる。 The lemon peel strips used in the present invention are obtained by cutting the lemon peel (preferably the outer peel), and are typically relatively small granules having a maximum delivery length of 9 mm or less. The size of the lemon zest strips is preferably small from the viewpoint of improving the texture of the sauce, but if it is too small, it becomes difficult to feel the lemon flavor. In consideration of the above, the size of the lemon zest strips is preferably 0.1 to 7 mm, more preferably 0.3 to 5 mm, still more preferably 0.5 to 3 mm, using the average particle size as an index. The "mean particle size" as used herein means a volume average diameter measured by a laser diffraction / scattering method. As the average particle size measuring device, a commercially available laser diffraction type particle size distribution measuring device, for example, Microtrac MT3000II (Nikkiso Co., Ltd.) can be used. Lemon peel strips can be produced according to a conventional method using known cutting means such as a mixer and a cutter. Lemon peel strips having an average particle size in the above range can typically be produced by crushing the lemon peel with a mixer and fractionating with a sieve.
本発明で用いるレモン果汁は、レモンの果実又は果肉から搾汁された液体である。レモン果汁としては、例えば、レモンを搾汁して得られる（いわゆるストレート法）による搾汁液（以下、「ストレートタイプ」ともいう。）、該搾汁液の濃縮物、該搾汁液の濃縮還元物が挙げられる。本発明ではこれらのレモン果汁の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が、濃縮に伴ってレモン風味の成分が減少する場合があるため、ストレートタイプを用いることが好ましい。なお、以下の説明において、「レモン果汁の質量」は特に断らない限り、ストレートタイプ換算の質量を意味する。 The lemon juice used in the present invention is a liquid squeezed from lemon fruit or pulp. Examples of the lemon juice include a juice obtained by squeezing lemon (so-called straight method) (hereinafter, also referred to as “straight type”), a concentrate of the juice, and a concentrated reduction product of the juice. Be done. In the present invention, one of these lemon juices can be used alone or in combination of two or more, but the straight type is preferable because the lemon-flavored component may decrease with concentration. In the following description, "mass of lemon juice" means the mass converted to straight type unless otherwise specified.
本発明のレモン風味ソースにおいて、レモン果皮の細片及びレモン果汁の両成分の合計含有量は、該ソースの全質量に対して湿重量基準で、１〜５質量％であり、好ましくは１．５〜４質量％、より好ましくは２〜３質量％である。両成分の合計含有量が１質量％未満ではレモン風味が十分に得られず、５質量を超えるとソースの風味に対して酸味が強く感じられるようになる。 In the lemon-flavored sauce of the present invention, the total content of both the lemon peel fine pieces and the lemon juice is 1 to 5% by mass, preferably 1 to 5% by mass, based on the total mass of the sauce. It is 5 to 4% by mass, more preferably 2 to 3% by mass. If the total content of both components is less than 1% by mass, the lemon flavor cannot be sufficiently obtained, and if it exceeds 5% by mass, the sourness is strongly felt with respect to the flavor of the sauce.
また、本発明のレモン風味ソースにおいて、レモン果皮の細片とレモン果汁との含有質量比は、湿重量基準で前者：後者として、好ましくは１：３〜３：１、より好ましくは１：１．５〜２：１である。両成分の含有質量比が斯かる範囲にあることで、レモンの風味と酸味とのバランスが一層良好なものとなる。 Further, in the lemon-flavored sauce of the present invention, the content mass ratio of the lemon peel fine pieces and the lemon juice is the former: the latter, preferably 1: 3 to 3: 1, more preferably 1: 1 on a wet weight basis. .5 to 2: 1. When the content-mass ratio of both components is in such a range, the balance between the flavor and sourness of lemon becomes even better.
本発明のレモン風味ソースは、典型的には、レモン果皮の細片及びレモン果汁に加えて更に、該ソースの主体をなすベースソースを含有する。本発明のレモン風味ソースは、典型的には、このベースソースにレモンの風味が付与されたものである。ベースソースとしては、レモンの風味を有しない公知のソースを用いることができ、例えば、ウスターソース、中濃ソース、ベシャメルソース、ホワイトソース、バターソース、チーズソース、バタークリームソース、チーズクリームソース、クリームソース、デミグラスソース、トマトソース、ナポリタンソース、クリームソース、カレーソース、チリソース、ゴマソース、マーボーソース、ドレッシングソース等を例示できる。これらのベースソースの中でも特に、バター、クリーム、牛乳等の乳原料を用いて製造されるソースは、レモン果皮の細片及びレモン果汁の組み合わせとの相性がよく、十分なレモンの風味と適度な酸味が得られるため好ましい。この理由は明らかではないが、乳原料を用いて製造されるソースは乳化構造を有しているため、乳化状の油脂とレモンの酸味とが相互に作用することで、酸味の感じられ方がマイルドになるためと考えられる。乳原料を用いて製造されるソースの具体例として、ホワイトソース、バターソース、チーズソース、バタークリームソース、チーズクリームソース、クリームソースを例示できる。 The lemon-flavored sauce of the present invention typically contains a strip of lemon zest and lemon juice, as well as a base sauce that is the subject of the sauce. The lemon-flavored sauce of the present invention is typically a base sauce to which a lemon flavor is added. As the base sauce, a known sauce having no lemon flavor can be used, for example, Worcester sauce, medium-concentrated sauce, bechamel sauce, white sauce, butter sauce, cheese sauce, butter cream sauce, cheese cream sauce, cream sauce. , Demiglas sauce, tomato sauce, napolitan sauce, cream sauce, curry sauce, chili sauce, sesame sauce, marbo sauce, dressing sauce and the like can be exemplified. Among these base sauces, sauces produced using dairy ingredients such as butter, cream, and milk are compatible with a combination of lemon zest strips and lemon juice, and have a sufficient lemon flavor and moderate lemon juice. It is preferable because it gives a sour taste. The reason for this is not clear, but since the sauce produced using dairy ingredients has an emulsified structure, the sourness is perceived by the interaction between the emulsified fat and oil and the sourness of the lemon. It is thought that it will be mild. Specific examples of sauces produced using dairy ingredients include white sauce, butter sauce, cheese sauce, butter cream sauce, cheese cream sauce, and cream sauce.
本発明で用いるベースソースは、当該ベースソースの通常の製造方法又はその変法によって製造されるものであり得る。ベースソースの含有成分は、当該ベースソースの種類によって異なるが、例えば、一般的にソースの製造に用いられる原材料として、野菜エキス、肉エキス、乾燥ハーブ等の天然スパイス、塩、胡椒、糖類、澱粉類、穀粉類、調味料、固形スープ、油脂、水が挙げられる。本発明のレモン風味ソースは、レモン果皮の細片及びレモン果汁に加えて更に、これらの成分を含有し得る。 The base source used in the present invention may be produced by a usual method for producing the base source or a modification thereof. The components contained in the base sauce vary depending on the type of the base sauce. For example, natural spices such as vegetable extracts, meat extracts, and dried herbs, salts, peppers, sugars, and starches are commonly used as raw materials for the production of sauces. Types, flours, seasonings, solid soups, fats and oils, water. The lemon-flavored sauce of the present invention may further contain these components in addition to the lemon zest strips and lemon juice.
本発明のレモン風味ソースは、具材を含有してもよい。具材はベースソースの種類や嗜好性に応じて選択すればよく、例えば、鶏、豚、牛等の畜肉類；魚、貝、イカ、タコ等の魚介類、ニンジン、ジャガイモ等の野菜・根菜類；エリンギ等のキノコ類、卵類が挙げられ、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。 The lemon-flavored sauce of the present invention may contain ingredients. The ingredients may be selected according to the type and taste of the base sauce. For example, livestock meat such as chicken, pig, and cow; seafood such as fish, shellfish, squid, and octopus, and vegetables and root vegetables such as carrot and potato. Kind: Mushrooms such as King trumpet mushrooms and eggs, and one of these can be used alone or in combination of two or more.
本発明のレモン風味ソースの含有成分のうち、少なくともベースソース並びにレモン果皮の細片及びレモン果汁は、加熱されていることが好ましい。ここでいう「加熱されている」とは、具体的には、当該成分（例えばベースソース）が、その品温が、室温である２５℃よりも高温となる３５℃以上、好ましくは４０〜６０℃となる条件で加熱されたことを意味する。本発明者らの知見によれば、本発明の所定の効果の発現は、ベースソースの成分とレモン果皮の細片及びレモン果汁との相互作用によるものであるところ、この相互作用に関わる成分が加熱されることで、本発明の所定の効果がより一層確実に奏され得る。つまり本発明のレモン風味ソースは、ベースソースにレモン果皮の細片及びレモン果汁を添加しただけで得られる形態よりも、ベースソース、レモン果皮の細片及びレモン果汁が一体的に加熱された加熱物を含む形態が好ましい。 Of the components contained in the lemon-flavored sauce of the present invention, at least the base sauce, the lemon peel fragments, and the lemon juice are preferably heated. Specifically, the term "heated" as used herein means that the component (for example, a base sauce) has a product temperature of 35 ° C. or higher, preferably 40 to 60 ° C., which is higher than the room temperature of 25 ° C. It means that it was heated under the condition of ℃. According to the findings of the present inventors, the manifestation of the predetermined effect of the present invention is due to the interaction between the components of the base sauce and the fine pieces of lemon peel and lemon juice, and the components involved in this interaction are By heating, the predetermined effect of the present invention can be more reliably achieved. That is, the lemon-flavored sauce of the present invention is heated by integrally heating the base sauce, the lemon peel fragments and the lemon juice, rather than the form obtained by simply adding the lemon peel fragments and the lemon juice to the base sauce. A form containing a substance is preferable.
本発明のレモン風味ソースは、加熱殺菌処理されたものであってもよい。加熱殺菌処理されたレモン風味ソースは、長期保存が可能で、その収容容器ごと又は収容容器から出して加熱するだけで、レモンの爽やかな風味と酸味を楽しむことができる。加熱殺菌処理されたレモン風味ソースは、典型的には、包装袋、缶、瓶等の保存容器に封入されている。加熱殺菌処理としては、公知のものを特に制限無く用いることができ、例えば、レトルト加熱が挙げられる。 The lemon-flavored sauce of the present invention may be heat-sterilized. The heat-sterilized lemon-flavored sauce can be stored for a long period of time, and the refreshing flavor and sourness of lemon can be enjoyed simply by heating the sauce together with the container or taking it out of the container. The heat-sterilized lemon-flavored sauce is typically enclosed in a storage container such as a packaging bag, can, or bottle. As the heat sterilization treatment, known ones can be used without particular limitation, and examples thereof include retort heating.
本発明のレモン風味ソースは、それ自体の喫食が目的とされる「スープ」として適用することもできるが、典型的には、他の食材にかけて食される「ソース」として適用される。本発明のレモン風味ソースは、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。本発明のレモン風味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 lemon-flavored sauce of the present invention can be applied as a "soup" for which it is intended to be eaten, but is typically applied as a "sauce" to be eaten over other ingredients. The lemon-flavored sauce of the present invention can be applied to bakeries such as stews, hamburgers, pasta dishes, rice and bread, and is particularly suitable as a pasta sauce. When the lemon-flavored sauce of the present invention is used as a pasta sauce, examples of pasta dishes to be used together include spaghetti, macaroni, gratin and the like.
次に、本発明のレモン風味ソースの製造方法について説明する。なお、本発明の製造方法において特に説明しない点は、前述した本発明のレモン風味ソースについての説明が適宜適用される。本発明の製造方法は、前述した本発明のレモン風味ソースの製造方法として好適であり、本発明の製造方法により製造されたレモン風味ソースにおけるレモン果皮の細片及びレモン果汁の合計含有量は１〜５質量％であり得る。 Next, the method for producing the lemon-flavored sauce of the present invention will be described. As for the points not particularly described in the production method of the present invention, the above-mentioned description of the lemon-flavored sauce of the present invention is appropriately applied. The production method of the present invention is suitable as the method for producing the lemon-flavored sauce of the present invention described above, and the total content of the lemon peel fine pieces and the lemon juice in the lemon-flavored sauce produced by the production method of the present invention is 1. It can be ~ 5% by mass.
本発明の製造方法は、レモン果皮の細片及びレモン果汁を、レモン風味ソースの主体をなすベース液体とともに加熱する加熱工程を有する。前述したとおり、本発明のレモン風味ソースの含有成分のうち、少なくともベースソース並びにレモン果皮の細片及びレモン果汁は、加熱されていることが好ましいところ、前記加熱工程は、この好ましい形態のレモン風味ソースを製造するために採用されたものである。ここでいう「ベース液体」には、前述のベースソースの他に、ベースソースの主体をなす液体、すなわちベースソースの原料である液体が包含され、該液体としては例えば、水、出し汁、牛乳、料理酒等の水性液体が挙げられる。 The production method of the present invention comprises a heating step of heating lemon zest strips and lemon juice together with a base liquid that is the main component of a lemon-flavored sauce. As described above, among the components contained in the lemon-flavored sauce of the present invention, at least the base sauce, the lemon peel fragments and the lemon juice are preferably heated, and the heating step is the lemon flavor of this preferred form. It was adopted to manufacture the sauce. The "base liquid" here includes, in addition to the above-mentioned base sauce, a liquid that is the main component of the base sauce, that is, a liquid that is a raw material of the base sauce, and the liquid includes, for example, water, soup stock, milk, and the like. Aqueous liquids such as cooking liquor can be mentioned.
前記加熱工程は、結果として、ベースソース、レモン果皮の細片及びレモン果汁が一体的に加熱される態様であればよく、各成分の添加順序、加熱順序などは特に制限されないが、ベースソースの製造初期に実施されることが好ましい。前記加熱工程の好ましい一実施態様として、ベース液体とレモン果皮の細片及びレモン果汁とを混合した後、該ベース液体を加熱する態様が挙げられる。 As a result, the heating step may be such that the base sauce, the lemon peel fragments and the lemon juice are integrally heated, and the order of addition and heating of each component is not particularly limited, but the base sauce It is preferably carried out in the early stage of production. A preferred embodiment of the heating step is to heat the base liquid after mixing the base liquid with lemon zest strips and lemon juice.
前記加熱工程の好ましい態様の具体例として、次の態様が挙げられる。すなわち、先ず、ベース液体（例えば水、牛乳など）を鍋等の容器に入れ、次に、該ベース液体にレモン果皮の細片及びレモン果汁を添加した後、該ベース液体を加熱する態様である。この具体例において、ベース液体、レモン果皮の細片及びレモン果汁以外の他の成分（ベースソースの原材料、具材など）をベース液体に添加するタイミングは、レモン果皮の細片及びレモン果汁のベース液体への添加時点を基準として、それよりも前でもよく、後でもよく、同時でもよい。 Specific examples of the preferred embodiment of the heating step include the following embodiments. That is, first, a base liquid (for example, water, milk, etc.) is placed in a container such as a pan, then a piece of lemon peel and lemon juice are added to the base liquid, and then the base liquid is heated. .. In this specific example, the timing of adding ingredients other than the base liquid, lemon peel strips and lemon juice (raw materials of base sauce, ingredients, etc.) to the base liquid is the base of lemon peel strips and lemon juice. Based on the time of addition to the liquid, it may be before, after, or at the same time.
前記加熱工程の好ましい態様の別の具体例として、次の態様が挙げられる。すなわち、先ず、ベース液体、レモン果皮の細片及びレモン果汁以外の他の成分（ベースソースの原材料、具材など）を鍋等の容器に入れ、必要に応じ加熱するなどして調理し、次に、該容器の内容物にベース液体を添加するのと同時にレモン果皮の細片及びレモン果汁を添加するか、又は該容器の内容物にベース液体を添加して馴染ませた後、レモン果皮の細片及びレモン果汁を添加し、しかる後、該ベース液体を加熱する態様である。 Another specific example of the preferred embodiment of the heating step is the following embodiment. That is, first, the base liquid, lemon peel fragments, and other ingredients other than lemon juice (raw materials for base sauce, ingredients, etc.) are placed in a container such as a pot and cooked by heating as necessary, and then cooked. At the same time as adding the base liquid to the contents of the container, the lemon zest strips and lemon juice are added, or the base liquid is added to the contents of the container and allowed to acclimatize. It is an embodiment in which fine pieces and lemon juice are added, and then the base liquid is heated.
前記加熱工程において、レモン果皮の細片及びレモン果汁の添加順序は特に制限されないが、これら両成分は同時にベース液体に添加されるか、又は一方をベース液体に添加した後、余り間をおかずに他方を添加することが好ましい。 In the heating step, the order of adding the lemon zest strips and the lemon juice is not particularly limited, but both of these components are added to the base liquid at the same time, or one of them is added to the base liquid without a delay. It is preferable to add the other.
本発明の製造方法では、レモン果皮の細片として、生のレモン果皮であって、平均粒子径が好ましくは０．１〜７ｍｍ、より好ましくは０．３〜５ｍｍ、更に好ましくは０．５〜３ｍｍであるものを用いることが好ましい。平均粒子径については前述したとおりである。 In the production method of the present invention, raw lemon zest is used as a small piece of lemon zest, and the average particle size is preferably 0.1 to 7 mm, more preferably 0.3 to 5 mm, still more preferably 0.5 to. It is preferable to use one having a size of 3 mm. The average particle size is as described above.
本発明の製造方法では、レモン果皮の細片の乾燥質量１００質量部に対して、レモン果汁を、ストレートタイプ換算で、好ましくは３３〜３００質量部、より好ましくは５０〜１５０質量部含有させることが好ましい。 In the production method of the present invention, lemon juice is preferably contained in an amount of 33 to 300 parts by mass, more preferably 50 to 150 parts by mass in terms of straight type, with respect to 100 parts by mass of dry mass of lemon peel fragments. preferable.
本発明の製造方法では、必要に応じ、前記加熱工程を経たベース液体を、容器に封入し加熱殺菌してもよい。加熱殺菌は常法に従って行うことができ、例えば、低温殺菌加熱、レトルト加熱が挙げられる。低温殺菌加熱及びレトルト加熱の条件としては、例えば、ソースの品温が６０〜９０℃となる条件、ソースの品温が９０〜１０５℃となる条件、ソースの品温が１０５〜１３０℃となる条件が挙げられ、これら１種を単独で又は２種以上を組み合わせ用いることができる。低温殺菌加熱及びレトルト加熱の時間（所定のソースの品温が維持される時間）は、通常５〜１２０分程度である。 In the production method of the present invention, if necessary, the base liquid that has undergone the heating step may be sealed in a container and sterilized by heating. Heat sterilization can be performed according to a conventional method, and examples thereof include pasteurization heating and retort heating. The conditions for pasteurization heating and retort heating are, for example, a condition where the product temperature of the sauce is 60 to 90 ° C, a condition where the product temperature of the sauce is 90 to 105 ° C, and a condition where the product temperature of the sauce is 105 to 130 ° C. Conditions are mentioned, and one of these can be used alone or in combination of two or more. The time for pasteurization heating and retort heating (time for maintaining the product temperature of a predetermined sauce) is usually about 5 to 120 minutes.
以下、実施例により本発明をさらに詳細に説明するが、本発明は以下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.
〔実施例１〜２０、比較例１〜５：レモン風味のクリームソースの製造〕
前述した加熱工程（レモン果皮の細片及びレモン果汁をベース液体とともに加熱する工程）を有する製造方法により、レモン風味のクリームソースを製造した。具体的には、ベースソースとしてクリームソースを製造し、そのクリームソースの製造途中で、牛乳を主体とするベース液体に、所定量のレモン食材（レモン果皮の細片及び／又はレモン果汁）を添加することによって、レモン風味のクリームソースを製造した。
[Examples 1 to 20, Comparative Examples 1 to 5: Production of lemon-flavored cream sauce]
A lemon-flavored cream sauce was produced by a production method having the above-mentioned heating step (a step of heating a piece of lemon peel and lemon juice together with a base liquid). Specifically, a cream sauce is produced as a base sauce, and a predetermined amount of lemon ingredients (lemon peel fragments and / or lemon juice) is added to a base liquid mainly composed of milk during the production of the cream sauce. By doing so, a lemon-flavored cream sauce was produced.
ベースソースとしてのクリームソースの製造方法の詳細は次のとおりである。先ず、鍋にオリーブオイルをひき、つぶしたニンニクひとかけらを加えて火にかけた。次に、ニンニクの香りがついたところで鍋の内容物からニンニクを取り出し、該内容物に、牛乳５００ｍＬと白ワイン５０ｍＬ、鶏ガラスープの素を加えて５０℃まで加熱した。更に５０℃を維持しながら、生クリーム２００ｍＬを加え、さらにパルメザンチーズの粉末５０ｇを加え、塩、コショウで味をととのえて、クリームソースを製造した。このベースソースの製造において、鍋の内容物への牛乳の添加と同時にレモン食材を添加した。 The details of the method for producing the cream sauce as the base sauce are as follows. First, I sprinkled olive oil in a pan, added a piece of crushed garlic, and cooked it. Next, when the garlic scent was added, the garlic was taken out from the contents of the pot, 500 mL of milk, 50 mL of white wine, and chicken glass soup were added to the contents and heated to 50 ° C. While maintaining 50 ° C., 200 mL of fresh cream was added, and 50 g of palmezan cheese powder was further added, and the taste was added with salt and pepper to produce a cream sauce. In the production of this base sauce, lemon ingredients were added at the same time as the addition of milk to the contents of the pan.
実施例及び比較例で使用したレモン食材は、次の方法で製造した。原料レモンとして、国産レモンで果皮にワックス等のコーティングのないものを選んで用いた。レモンの果実の外果皮を皮むき器で厚さ０．５〜０．８ｍｍ程度でうすく剥いた。これを包丁でみじん切り又はミキサーで粉砕し、篩を用いて分画し、所定の平均粒子径を有するレモン果皮の細片を製造した。なお、この「平均粒子径」は、マイクロトラックＭＴ３０００ＩＩ（日機装株式会社）を用いて乾式で測定した体積平均径である。また、原料レモンを半分に割り、スクイーザーを用いてストレートタイプのレモン果汁を製造した。 The lemon foodstuffs used in Examples and Comparative Examples were produced by the following methods. As the raw material lemon, a domestic lemon without a coating such as wax on the peel was selected and used. The outer pericarp of the lemon fruit was thinly peeled with a peeler to a thickness of about 0.5 to 0.8 mm. This was chopped with a kitchen knife or crushed with a mixer and fractionated with a sieve to produce lemon zest strips having a predetermined average particle size. The "average particle size" is a volume average diameter measured by a dry method using Microtrack MT3000II (Nikkiso Co., Ltd.). In addition, the raw material lemon was divided in half, and a straight type lemon juice was produced using a squeezer.
〔実施例２１〜２２：レモン風味のクリームソースの製造〕
レモン食材の添加タイミングを変更した以外は、実施例２と同様にしてレモン風味のクリームソースを製造した。実施例２では、ベースソース（クリームソース）の製造開始時に前記加熱工程（品温５０℃となる条件）を実施しており、具体的には、ベース液体とレモン果皮の細片及びレモン果汁とを混合した後、該ベース液体を加熱した。これに対し実施例２１では、ベースソースの製造終了後、火を止めてから、該ベースソースにレモン食材（レモン果皮の細片及びレモン果汁）を添加し、余熱（品温約３５℃となる条件）で加熱しながら均一にかき混ぜて、レモン風味のクリームソースを製造した。また実施例２２では、ベースソース（クリームソース）の喫食直前に、該ベースソースにレモン食材（レモン果皮の細片及びレモン果汁）を添加し、加熱せず喫食した。
[Examples 21-22: Production of lemon-flavored cream sauce]
A lemon-flavored cream sauce was produced in the same manner as in Example 2 except that the timing of adding the lemon ingredients was changed. In Example 2, the heating step (condition that the product temperature is 50 ° C.) is carried out at the start of production of the base sauce (cream sauce). Specifically, the base liquid, lemon peel fragments, and lemon juice are used. After mixing, the base liquid was heated. On the other hand, in Example 21, after the production of the base sauce is completed, the heat is turned off, and then lemon ingredients (lemon peel fragments and lemon juice) are added to the base sauce to obtain residual heat (product temperature of about 35 ° C.). The lemon-flavored cream sauce was produced by stirring evenly while heating under (condition). Further, in Example 22, just before eating the base sauce (cream sauce), lemon foodstuffs (lemon peel fragments and lemon juice) were added to the base sauce and eaten without heating.
〔試験例〕
各実施例及び比較例のレモン風味のクリームソースを、それぞれ１０名の専門パネラーに喫食してもらい、レモンの風味及び酸味を下記評価基準で評価してもらった。その結果を１０名の評価点の平均値として下記表１〜４に示す。
[Test example]
The lemon-flavored cream sauces of each example and comparative example were eaten by 10 specialized panelists, and the lemon flavor and sourness were evaluated according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average value of the evaluation points of 10 persons.
＜レモンの風味の評価基準＞
５点：レモンの爽やかな風味が十分にあり、全体に風味の一体感があり極めて良好。
４点：レモンの爽やかな風味があり、ベースソースの風味とよくあっており、良好。
３点：レモンの爽やかな風味がやや弱く、やや不良。
２点：レモンの爽やかな風味があまり感じられず、不良。
１点：レモンの爽やかな風味がほとんど感じられず、極めて不良。
なお、前記「４点」は、ベースソース（クリームソース）にその喫食直前にレモンの果皮の細片（平均粒子径０．６ｍｍ）をトッピングとして浮かべたもの風味に相当する。
＜レモンの酸味の評価基準＞
５点：レモンの酸味が強すぎず弱すぎずちょうどよく、ベースソースのコクと良くマッチして極めて良好。
４点：レモンの酸味が強すぎず弱すぎずちょうどよく、ベースソースのコクも感じられ良好。
３点：レモンの酸味がやや強くコクがわずかに足りないか、酸味がやや弱くわずかに重たさがあり、やや不良。
２点：レモンの酸味がやや強くコクが足りないか、酸味がやや弱く重たさがあり、不良。
１点：レモンの酸味が強くコクが感じられないか、酸味が弱く重たい食感であり、極めて不良。
<Evaluation criteria for lemon flavor>
5 points: There is enough refreshing flavor of lemon, and there is a sense of unity of flavor as a whole, which is extremely good.
4 points: There is a refreshing flavor of lemon, which matches well with the flavor of the base sauce and is good.
3 points: The refreshing flavor of lemon is a little weak and a little bad.
2 points: The refreshing flavor of lemon is not felt so much and it is defective.
1 point: The refreshing flavor of lemon is hardly felt, and it is extremely poor.
The "4 points" correspond to the flavor of a base sauce (cream sauce) floated with lemon peel fragments (average particle size 0.6 mm) as a topping immediately before eating.
<Evaluation criteria for lemon sourness>
5 points: The sourness of the lemon is not too strong and not too weak, and it matches well with the richness of the base sauce and is extremely good.
4 points: The sourness of the lemon is not too strong and not too weak, just right, and the richness of the base sauce is also felt.
3 points: The sourness of the lemon is a little strong and the richness is a little lacking, or the sourness is a little weak and a little heavy, and it is a little bad.
2 points: The sourness of the lemon is a little strong and the richness is not enough, or the sourness is a little weak and heavy, and it is defective.
1 point: The sourness of the lemon is strong and the richness is not felt, or the sourness is weak and the texture is heavy, which is extremely poor.
表１に示すとおり、各実施例は、レモン果皮の細片及びレモン果汁の両成分を含有し、且つ両成分の合計含有量が１〜５質量％の範囲にあるため、これを満たさない各比較例に比べて、レモンの風味及び酸味に優れていた。
表２は、レモン風味ソースにおけるレモン果皮の細片とレモン果汁との含有質量比の影響を示し、表３は、レモン果皮の細片の平均粒子径の影響を示す。
表４は、レモン食材（レモン果皮の細片及びレモン果汁）の添加タイミングの影響を示す。実施例２では、ベース液体とレモン食材とを混合した後、該ベース液体を加熱しており、実施例２１及び２２に比べて、ベースソース、レモン果皮の細片及びレモン果汁が一体的に加熱される時間が長いところ、これに起因して最も高評価であった。実施例２２では、喫食直前にベースソースにレモン食材を添加しているため、レモン食材が加熱されておらず、これに起因して、酸味がやや強く、ソースのコクとの調和がいまひとつであった。
As shown in Table 1, each example contains both the fine pieces of lemon peel and the lemon juice, and the total content of both components is in the range of 1 to 5% by mass, so that the respective components are not satisfied. Compared with the comparative example, the flavor and sourness of lemon were excellent.
Table 2 shows the effect of the content mass ratio of the lemon peel strips and the lemon juice in the lemon-flavored sauce, and Table 3 shows the effect of the average particle size of the lemon peel strips.
Table 4 shows the effect of the timing of adding lemon ingredients (lemon peel fragments and lemon juice). In Example 2, the base liquid and the lemon ingredients are mixed and then the base liquid is heated. Compared to Examples 21 and 22, the base sauce, the lemon zest strips and the lemon juice are integrally heated. Due to this, it was the most highly rated because of the long time it was spent. In Example 22, since the lemon ingredient was added to the base sauce immediately before eating, the lemon ingredient was not heated, and due to this, the acidity was slightly strong and the harmony with the richness of the sauce was not good. It was.
Claims (9)
レモン果皮の細片及びレモン果汁を、前記レモン風味ソースの主体をなすベース液体とともに加熱する加熱工程を有する、レモン風味ソースの製造方法。 It ’s a method of making lemon-flavored sauce.
A method for producing a lemon-flavored sauce, which comprises a heating step of heating a piece of lemon peel and lemon juice together with a base liquid that is the main component of the lemon-flavored sauce.
The method for producing a lemon-flavored sauce according to any one of claims 4 to 8, wherein the total content of the lemon peel fine pieces and the lemon juice in the lemon-flavored sauce is 1 to 5% by mass.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004242600A (en) * | 2003-02-14 | 2004-09-02 | Q P Corp | Retort pasta sauce |
| WO2019139026A1 (en) * | 2018-01-10 | 2019-07-18 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Ingredient-containing liquid flavoring agent |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004242600A (en) * | 2003-02-14 | 2004-09-02 | Q P Corp | Retort pasta sauce |
| WO2019139026A1 (en) * | 2018-01-10 | 2019-07-18 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Ingredient-containing liquid flavoring agent |
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