JP4791407B2 - Sauce composition - Google Patents

Description

  The present invention relates to a sauce composition that significantly increases the adhesion to foods such as noodles and sugar beet and improves the fluidity, particularly in dense sauces. Specifically, it contains an easy-dispersion stabilizer that is easily redispersed without using equipment with strong shearing force, mainly composed of crystalline cellulose, and has a high shearing force such as a high-pressure homogenizer or high-speed stirrer during the manufacturing process. The present invention relates to thick sauces produced by using a stirrer having a weak shearing force such as propeller stirring or paddle stirring without using an apparatus.

  In recent years, prepared foods for department stores, supermarkets, and convenience stores are often used for side dishes for take-out and side dishes for lunch, hospitals, schools, etc., and the food service industry. In order to make the ingredients more delicious, these prepared foods are often applied with rich sauces such as tomato sauce and demiglace sauce. Some of the sauces used in that case are cooked on the spot, but most of the sauces are generally packaged sauces produced continuously at the source manufacturer's factory.

These thick sauces produced continuously are filled into the container using a dedicated filling device, but the thick sauce is smoothly removed from the filling device so as not to adversely affect the productivity of the container-filled sauces. It is extremely important to flow into
In addition, it is required that the thick sauce flows smoothly from the nozzle of the filling device and can be filled into the container, and in order to improve the taste of the food, which is the original purpose of the sauce, the sauce does not easily fall off from the food. Adhesion is also required.

  However, it is known that the fluidity of the sauce filled in the filling device is greatly influenced by the viscosity of the sauce, and when using a general-purpose filling device (for example, 10DT-H type, manufactured by Naomi Co., Ltd.) If the sauce composition is determined with priority on fluidity, it is necessary to design the sauce viscosity low, and a sauce suitable for continuous production can be obtained, but it becomes a sauce with low adhesion to foods. On the other hand, when deciding on the source composition with priority given to adhesion to foods, it has been common practice to use a high-viscosity sauce so far. For this reason, a high-viscosity filling device is newly required, and since the viscosity is high, the filling speed into the container is reduced, which adversely affects productivity. For this reason, in dense sauces, a material having good adhesion and good fluidity that can be filled using a general-purpose filling device has been desired.

As a method for improving the adhesiveness of the sauces, there is a method of adding an emulsifier, a thickening stabilizer and crystalline cellulose and stirring them with a high shearing force (see, for example, Patent Document 1).
Conventionally, when a crystalline cellulose composite is used in food, a crystalline cellulose preparation is used in order to develop the characteristics of crystalline cellulose such as the suspension stabilizing effect, the emulsion stability improving effect and the fluidity improving effect of the crystalline cellulose composite. Before or after blending into foods, etc., using special equipment such as a high-pressure homogenizer or high-speed stirrer that can be ground with a strong shearing force so that the crystalline cellulose particles are dispersed in water with an average particle size of 20 μm or less. Usually, redispersion treatment of cellulose is performed (see, for example, Patent Document 2 and Patent Document 3).
However, in the manufacturing process of sauces manufactured industrially, there is no manufacturing equipment with high shearing force, and there is a general facility that stirs and mixes with gentle rotation such as a paddle stirrer in a steaming process or mixing process. is there.

Japanese Patent Laid-Open No. 2000-210047 Japanese Patent Laid-Open No. 10-56960 JP-A-6-335348

  An object of the present invention is to provide sauces having high fluidity and high adhesion to foods in dense sauces made by a relatively light stirring operation such as paddle stirring.

As a result of earnest research to solve the above problems, the present inventor has included an easy-dispersion stabilizer in the sauces, so that even if there is no production facility having a high shear force during the production process, a paddle stirring device, etc. The present invention was completed by finding that the fluidity from a general-purpose filling device was good and the adhesion to food was improved by stirring and mixing at a gentle rotation.
That is, the present invention is a source composition containing an easy dispersion stabilizer as described below.
(1) It contains an easy-dispersion stabilizer in a proportion of 0.05% by weight or more and 20% by weight or less, and a viscosity at a high shear rate of 14.0 / second is 3.6 to 4.3 Pa · s. Source composition characterized.
(2) The source composition according to the above (1) , wherein the yield value is 31.8 to 46.3 Pa .

The source composition containing the easy-dispersion stabilizer of the present invention can be mixed from a general-purpose filling device to the extent that it is stirred and mixed with gentle rotation, such as a paddle stirring device, even without a manufacturing facility having a high shear force during the manufacturing process. Has the effect of improving the adhesion to foods.
In addition, the rich sauce composition of the present invention has the feature that the source surface is difficult to dry, and there are also problems such as the increase in sweetness and viscosity of sugar candy and sugars and sugar alcohols conventionally used to prevent the source surface from drying. Can be resolved.

Hereinafter, the contents of the present invention will be described in detail.
Easily dispersible stabilizer is a mixture of water-soluble gum and saccharide in a specific ratio with respect to crystalline cellulose, dissolved and dispersed in water, then ground under strong shearing force in water and then dried. When it is dispersed and dissolved in water, it is easily dispersed in water even under stirring conditions with weak shearing force such as hand stirring, and the average particle size of crystalline cellulose is 20 μm or less.

  The crystalline cellulose used for the easy dispersion stabilizer is a crystalline cellulose obtained by hydrolyzing natural cellulose such as wood pulp, and refers to a crystalline part exceeding 10% by weight (crystallinity exceeding 10%). In addition, a crystalline part means the part which produces the peak of Bragg reflection with respect to the amorphous part which produces a background in X-ray diffraction. By using such crystalline cellulose, characteristics such as suspension stability and emulsification stability can be exhibited when an easy-dispersion stabilizer is added to foods and the like. Preferably the crystallinity is 30% or more, more preferably 50% or more.

  Also, in order to be able to easily disperse in water during redispersion, it is a slurry that has been hydrolyzed as crystalline cellulose and is undried, or a slurry that has been ground after hydrolysis. Use an undried product. The reason for using an undried and wet state is to avoid the generation of strong hydrogen bonds between cellulose particles that occur once through the dry state and to ensure easy dispersibility during redispersion.

  In addition, when using what was once dried as crystalline cellulose, in a slurry state that is not dried after the crystalline cellulose is hydrolyzed, a relatively small amount of water-soluble gum or water-soluble gum and saccharide described later are mixed in advance, Thereafter, a crystalline cellulose composite obtained by drying may be used. It is possible to use such a crystalline cellulose composite by mixing the water-soluble gum described later or mixing a relatively small amount of a sugar described below and then drying, so that the hydrogen associated with the drying of the crystalline cellulose. This is because the occurrence of coupling is hindered. In addition, when using a crystalline cellulose composite, the mass ratio of each component of the crystalline cellulose composite may be within the range of the mass ratio in the case of using an easy-dispersion stabilizer described later, or may be deviated. However, it is preferably in the range of crystalline cellulose: water-soluble gum and sugar = 50: 50 to 95: 5 (however, 100 in total).

  As a crystalline cellulose composite that can be used, for example, RC-591 under the trade name Theolas (registered trademark) manufactured by Asahi Kasei Chemicals Corporation may be mentioned. Examples of those containing a small amount of dextrin in advance include RC-N81 and RC-N30 of the trade name Theolas (registered trademark) manufactured by Asahi Kasei Chemicals Corporation. In any case, the dextrin content is 90 parts by weight or less with respect to 100 parts by weight of the crystalline cellulose composite.

  The water-soluble gum used for the easy-dispersion stabilizer is not particularly limited as long as it is naturally produced or is water-swellable or water-soluble and has a thickening property obtained by a fermentation method or the like. By using the water-soluble gum, it is possible to compensate for a decrease in the ratio of crystalline cellulose in the easy-dispersion stabilizer and to maintain high suspension stability and emulsion stability.

As the water-soluble gum, polysaccharides having good compatibility with crystalline cellulose and water are preferable. Examples include gum, gellan gum, pectin, quince and the like.
The blending amount of the water-soluble gum is preferably 0.1 to 20 parts by weight with respect to 100 parts by weight of crystalline cellulose. In this range, the suspension stability and the emulsion stability are clearly improved, while the increase in viscosity remains within an appropriate range. More preferably, it is 0.5 to 15 parts by weight. More preferably, it is 1 to 10 parts by weight.

A relatively large amount of saccharide is added to the easy dispersion stabilizer. By blending saccharides, the redispersibility is improved, while the effects of suspension stability and emulsion stability due to crystalline cellulose can be expressed. Here, a relatively large amount means a ratio of more than 1 part by weight and 30 parts by weight or less with respect to 1 part by weight of the total of crystalline cellulose and water-soluble gum. If the saccharide exceeds 1 part by weight, the redispersibility when using an easy-dispersion stabilizer is improved, and suspension stability and emulsification stability can be expressed when blended in foods. If the proportion is 30 parts by weight or less, the redispersibility will be good, and the functions required of crystalline cellulose will be fully expressed, and when an easy-dispersing stabilizer is added to the food, etc., the taste and mouthfeel of the food It is hard to affect. The ratio is preferably 2 parts by weight or more and 20 parts by weight or less, more preferably 3 parts by weight or more and 10 parts by weight or less.
The saccharides that can be blended may be water-soluble saccharides, and examples include monosaccharides, oligosaccharides, and dextrins. Among the saccharides, dextrin is preferable from the viewpoint of sweetness, productivity, and the like, more preferably dextrin having DE (degree of saccharification of starch) of 5 to 40.

  Thus, the easy-dispersion stabilizer needs to mix a relatively large amount of saccharides with respect to the total of crystalline cellulose and water-soluble gum. The reason why the redispersibility of the crystalline cellulose is improved by this is not certain, but in the drying process after grinding in the production method described later, a relatively large amount of saccharide wraps up the crystalline cellulose, so that the crystalline celluloses are It is speculated that by separating them from each other, hydrogen bonds between the crystalline celluloses are less likely to occur and the keratinization is less likely to occur.

  In addition to the above three components, other components may be mixed with the easy dispersion stabilizer as long as the effect of the easy dispersion stabilizer is not impaired. Examples of other components include starches, fats and oils, proteins, peptides, amino acids, surfactants, preservatives, shelf life improvers, pH adjusters, salt, various phosphate salts, emulsifiers, acidity Ingredients such as additives, sweeteners, fragrances, pigments, antifoaming agents, foaming agents, antibacterial agents, and disintegrating agents may be appropriately blended.

  Next, the manufacturing method of the easy dispersion stabilizer using each said component is demonstrated. First, the above crystalline cellulose, water-soluble gum and saccharide are dispersed and dissolved in water. In this case, it is preferable to adjust the respective amounts including water so that the combined concentration of crystalline cellulose, water-soluble gum, saccharide and other components is 1% by weight or more and 70% by weight or less. Within this range, the handleability of the aqueous dispersion is good, the productivity is high, and the subsequent drying energy load remains in an acceptable range. More preferably, they are 3 weight% or more and 65 weight% or less, Most preferably, they are 5 weight% or more and 60 weight% or less.

  The aqueous dispersion is then ground using a high pressure homogenizer. A high-pressure homogenizer is a device that pressurizes raw materials (liquid or liquid and solid) and pulverizes, disperses, and emulsifies using shearing force when passing through gaps (slits). For example, trade name: Nanomizer ( Examples include devices such as Nanomizer Co., Ltd., trade name: Microfluidizer (Microfluidics Co., Ltd.), trade name: Alite (Nirososovi Co., Ltd.), and trade name: APV homogenizer (manufactured by APV).

  The operation of the high-pressure homogenizer is performed in an operating pressure range of 4 MPa to 150 MPa. By setting the pressure to 4 MPa or more, the grinding is sufficiently performed, and the suspension stability and the emulsion stability are improved. Although it is possible to operate at a pressure exceeding 150 MPa, the improvement in suspension stability and emulsification stability has reached its peak, although the corresponding apparatus is expensive and expensive. Preferably they are 8 MPa or more and 100 MPa or less, More preferably, they are 10 MPa or more and 80 MPa or less.

By this high-pressure homogenizer treatment, the average particle size of the crystalline cellulose can be reduced to 20 μm or less. Note that the number of passes of the high-pressure homogenizer may be one, but a plurality of passes may be used. Moreover, you may add the process process by another apparatus which requires high shearing force, such as a high-speed stirrer, to the process before or after a high pressure homogenizer process.
The dispersion of each component in water and the high-pressure homogenizer treatment may be performed by mixing all the components as described above, but each component is dispersed in water, and each component is polished by a high-pressure homogenizer. A crushing treatment is performed, and then all components may be mixed uniformly using a high-pressure homogenizer, a high-speed stirrer, or various mills.

  The composition thus obtained is finally dried. Thereby, each component is compounded. Although the reason is unknown due to the compounding, when the compounded powder is reintroduced into water, the dispersion characteristics in water are greatly improved. The drying method may be any general drying method used in the food industry such as spray drying, and specific examples include spray drying, freeze drying, drum drying and the like. Moreover, what is necessary is just to select suitably the drying conditions suitable for each drying method. The dried product thus obtained can be subjected to a pulverization treatment or a classification treatment as required, and the intended easy dispersion stabilizer can be obtained. As an easily dispersible stabilizer which can be used, DX-1 of the brand name Theolas (trademark) by Asahi Kasei Chemicals Co., Ltd. is mentioned, for example.

  In addition, the average particle diameter of the crystalline cellulose in the case of redispersing the easy-dispersion stabilizer is obtained by using a laser diffraction scattering type particle size distribution measuring device (trade name: LA910, manufactured by HORIBA, Ltd.) with an obtained integrated volume of 50%. The particle size can be determined as the average particle size. A dispersion of an easy dispersion stabilizer suitable for this measurement is obtained by adding 5 g of easy dispersion stabilizer while stirring 495 g of tap water (25 ° C.) at 400 rpm using a propeller stirrer, and further stirring for 10 minutes. be able to.

  The content of the easy dispersion stabilizer in the concentrated sauces of the present invention is 0.05% by weight or more and 20% by weight or less. When the content of the easy dispersion stabilizer is less than 0.05% by weight, the effect of improving high adhesion and fluidity is small. If it exceeds 20% by weight, the source viscosity may increase, and filling may not be possible using a general-purpose filling device. The ratio is preferably 0.2% by weight or more and 15% by weight or less, and more preferably 1% by weight or more and 10% by weight or less.

  The rich sauces of the present invention are mainly made from vegetable and / or fruit juice, boiled juice, puree and the like, seasonings, spices and the like. Typical examples of such sauces include Worcester sauces, tonkatsu sauce, demiglace sauce, hamburg sauce, tomato sauce, okonomiyaki sauce, and fried noodle sauce.

  The rich sauces of the present invention are prepared by washing, selecting, crushing and steaming vegetables, fruits and fruit vegetables, adding sugar, salt, vinegar, seasonings, spices, caramel, etc. while heating, stirring and concentrating. Then, it can be obtained by a general production method such as a method of heating and backing. Thereafter, the container can be packed through a sterilization process.

  In the thick sauces of the present invention, in addition to the easy dispersion stabilizer, an appropriate amount of other auxiliary materials such as a thickening stabilizer and starch can be added within a range not affecting the texture and fluidity. The dispersion stabilizer or the like may be further stirred in the sauce production process before adding the seasoning or the like, after adding the seasoning or the like, or together with the seasoning or the like.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example and a comparative example, this invention is not limited to these specific aspects.

[Example 1]
(Manufacture of sauce)
150 g of warm water of 80 ° C. is put in a pan, 190 g of tomato puree is added, and after stirring well with a spatula while heating, a pre-mixed easy-dispersing stabilizer (trade name DX-1, Asahi Kasei Chemicals Co., Ltd.) 5g, sugar 9g, powdered chicken consomme 5g, onion powder 5g, salt 4g, basilco 0.5g, garlic powder 0.5g, white pepper 0.25g, while keeping the temperature at 80 ° C And stirred with a spatula for 20 minutes. Further, 20 g of olive oil was added and further stirred with a spatula, and then 12.5 g of tapioca-processed starch dissolved in about 90 g of water was added and stirred. After heating to 85 ° C. and further stirring at 85 ° C. for 3 minutes to adjust the source weight to 500 g, heating was stopped and propeller stirring (700 rpm) was performed for 5 minutes, and then the bag was filled. The packaged sauce was soaked in 90 ° C. warm water for 30 minutes for sterilization, and then cooled to obtain a tomato sauce.

(Evaluation)
After heating this tomato sauce to 60 ° C., using a coaxial double cylindrical rotational viscometer (TV-10M rotational viscometer, manufactured by Toki Sangyo Co., Ltd.) at a low shear rate (0.14 / second) The stress was taken as the yield value.
It can be said that the higher the yield value, the less likely it is to flow at rest, and the better the adherence of the sauce to the ingredients. The tomato sauce heated to 60 ° C. was placed on the spaghetti with hot water, and the flow of the tomato sauce was observed. A tomato sauce that did not drop or fall on the spaghetti was rated as good (O), and a tomato sauce that fell or accumulated on the plate was considered poor (X).
It is known that the viscosity of tomato ketchup is the limiting concentration using a general-purpose filling device, and the suitability of the filling device was judged by comparing the viscosity at high shear rate (14.0 / sec) with the viscosity of tomato ketchup. . When the viscosity at a high shear rate was smaller than the tomato ketchup viscosity, it was judged as suitable (◯), and when it was larger than the tomato ketchup viscosity, it was judged as unsuitable (x). The results are shown in Table 1.

[Example 2]
A tomato sauce was obtained in the same manner as in Example 1 except that 20 g of the easy-dispersing stabilizer (trade name: DX-1 of Seolas (registered trademark), manufactured by Asahi Kasei Chemicals Co., Ltd.) and 8 g of tapioca processed starch were used. . This tomato sauce was evaluated in the same manner as in Example 1. The results are shown in Table 1.
[Example 3]
A tomato sauce was obtained in the same manner as in Example 1 except that 75 g of the easy-dispersing stabilizer (trade name: DX-1 of Theolas (registered trademark), manufactured by Asahi Kasei Chemicals Co., Ltd.) and 2 g of tapioca processed starch were used. . This tomato sauce was evaluated in the same manner as in Example 1. The results are shown in Table 1.

[Comparative Example 1]
A tomato sauce was obtained in the same manner as in Example 1 except that 10 g of tapioca-processed starch was used except for an easy dispersion stabilizer (trade name: DX-1 of Theolas (registered trademark), manufactured by Asahi Kasei Chemicals Corporation). This tomato sauce was evaluated in the same manner as in Example 1. The results are shown in Table 1.
[Comparative Example 2]
A tomato sauce was obtained in the same manner as in Example 1 except that 20 g of tapioca-processed starch was used except for the easy dispersion stabilizer (trade name: DX-1 of SEOLUS (registered trademark), manufactured by Asahi Kasei Chemicals Corporation). This tomato sauce was evaluated in the same manner as in Example 1. The results are shown in Table 1.
[Comparative Example 3]
A tomato sauce was obtained in the same manner as in Example 2 except that the easy-dispersing stabilizer was changed to crystalline cellulose (trade name: Theolas (registered trademark) RC-N81, manufactured by Asahi Kasei Chemicals Corporation). This tomato sauce was evaluated in the same manner as in Example 1. The results are shown in Table 1.
[Comparative Example 4]
A commercial tomato sauce (tomato mix sauce, manufactured by Kagome Co., Ltd.) was heated to 60 ° C. and then evaluated in the same manner as in Example 1. The results are shown in Table 1.

  In the present invention, in dense sauces, a high shearing device such as a high pressure homogenizer or a high speed stirrer is used during the manufacturing process, and a stirrer with weak shearing force such as propeller stirring or paddle stirring is used. Useful for rich sauces.

Claims (2)

A source composition containing an easily dispersing stabilizer in a proportion of 0.05% by weight or more and 20% by weight or less and having a high shear rate of 14.0 / sec and a viscosity of 3.6 to 4.3 Pa · s . The source composition according to claim 1, wherein the yield value is 31.8 to 46.3 Pa.