JP4799439B2 - Source - Google Patents

Description

The present invention relates to a sauce having a strong ginger flavor in a high seasoned sauce of Brix. Specifically, the present invention relates to a sauce having a strong flavor of ginger by blending 3-30% of ginger as ginger in a sauce having a Brix of a product of 25% or more, and further blending pepper and pepper.

In the highly competitive food industry, a distinctive flavor is required to differentiate itself from others. For example, in the hamburger industry, there is a demand for a spicy Japanese-style sauce instead of a western-style sauce for a hamburger sauce that is often seasoned in Western style. Therefore, the present inventors examined a Japanese-style spicy sauce having a strong ginger flavor.

However, the hamburger sauce gives the flavor of one meal in a small amount, so it is inevitably necessary to have a deep seasoning, and even if the ginger content is increased, salty, If the base taste such as sweetness and umami is strong, specifically, in the sauce with a Brix of 25% or more, the flavor of the ginger does not stand out so much and it does not become the sauce with the strong flavor of the ginger that is sought. Caused a problem.

JP 2003-102444 A JP 58-67162 A

Accordingly, an object of the present invention is to provide a sauce having a strong ginger flavor in a sauce having a product Brix of 25% or more.

As a result of intensive research on blended raw materials to achieve the above object, the present inventors have surprisingly added a ginger to a sauce with a surprisingly strong ginger flavor if a specific amount of ginger is further blended with chili and pepper. As a result, the present invention has been completed.

That is, the present invention
(1) In a sauce having a Brix of 25% or more, 3-30% of ginger is used as ginger, and further, chili and pepper are blended.
(2) The sauce of (1), wherein the amount of chili pepper is 0.05 to 5% with respect to the product,
(3) The sauce of (1) or (2), wherein the amount of pepper is 0.02 to 2% based on the product,
(4) The sauce according to any one of (1) to (3), wherein the total amount of chili and pepper is at least 1 part per 100 parts of ginger
(5) The sauce according to any one of (1) to (4), wherein the mixture ratio of chili and pepper is 100: 10 to 100: 160 (mass ratio),
(6) The sauce according to any one of (1) to (5), wherein 95% or more of the chili pepper passes a particle size of 32 mesh.
(7) The sauce according to any one of (1) to (6), wherein 95% or more of the pepper passes a particle size of 60 mesh
is there.

In addition, curry, Worcester sauce, etc. are known as a conventional technique of the sauce which mix | blended ginger, chili, and pepper. For example, the Example of Unexamined-Japanese-Patent No. 2003-102444 (patent document 1) describes the curry powder using ginger, red pepper, and white pepper. Therefore, when curry was made in the usual manner using the curry powder, it had a curry flavor but did not have a strong ginger flavor. Moreover, the Brix of the curry is 15%, and in such a low Brix range, increasing the blending amount of ginger increases the proportion of ginger in proportion to it, Essentially different from the challenge.

In addition, in an example of Japanese Patent Publication No. 58-67162 (Patent Document 2), a Worcester sauce containing 39.2% of Brix containing ginger, red pepper, and white pepper is described. The Worcester sauce has only 0.01% ginger as a part of mixed spices such as keihi, nutmeg, sage and thyme, and therefore the Worcester sauce has a strong ginger flavor. Such a sauce with a small amount of ginger is essentially different from the subject of the present invention.

According to the present invention, even in a sauce with a deep seasoning, which is difficult to give ginger flavor, specifically, a sauce having a Brix of 25% or more has a strong ginger flavor, We can expect new demand for spicy sauce.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The present invention contains 3 to 30% of ginger as a ginger in a sauce with a deep seasoning in which it was difficult to give ginger flavor of 25% or more, preferably 30 to 40% of the product Brix. It is characterized by mixing, and from this, a sauce having a strong ginger flavor can be obtained.

The sauce of the present invention is a ginger-flavored sauce or sauce, and specific examples of such sauce or sauce include hamburger sauce, grilled chicken sauce, and grilled meat sauce.

The Brix used in the present invention is a value obtained by measuring a refractive index at 20 ° C. and converting to a mass / mass percent of a pure sucrose solution (saccharose) (using a conversion table of ICUMSA (International Sugar Analysis Committee)). Say. The measurement of Brix may be performed using a commercially available saccharimeter.

The ginger used in the present invention is a ginger family perennial, and its variety is not particularly limited, and any of them may be used. For example, Sone, Yanaka, Kintoki, Shizuoka No. 4, Earthen, Omi, Otafuku, India, etc. In addition, ginger used in the present invention is a ginger that has been grated, minced, chopped, etc., and a frozen ginger that has been subjected to various treatments such as freezing and drying, etc. Say. In addition, the water | moisture content of a normal ginger is 91.4% ("Five food composition table 2001", a women's nutrition university publication department). Since the amount of ginger and frozen ginger is different from that of dried ginger, the amount of ginger in the present invention is the amount of ginger when the water content is adjusted to 91.4%.

The sauce of the present invention is blended 3 to 30%, preferably 5 to 20%, with ginger as ginger. This is because when the amount of ginger is less than the above range, the sauce is less likely to have a ginger-flavored flavor even if it is mixed with pepper and pepper as described below. On the other hand, if the blending amount of ginger exceeds the above range, even if the blending amount is increased, a strong flavor of ginger according to this is difficult to obtain, which is not economical, which is not preferable.

The chili used in the present invention is a plant of the solanaceous family, and may be either green chili or red chili. The varieties are not particularly limited and may be any one, and examples thereof include Takanotsume, cayenne pepper, and chili pepper. 0.05-5% is preferable and, as for the compounding quantity of the chili pepper mix | blended with this invention, 0.1-2.5% is more preferable. When the amount of chili pepper is less than the above range, it is difficult to have a strong ginger flavor even when combined with pepper as described below, while when it exceeds the above range, the chili flavor tends to stand up and the ginger flavor tends to be impaired. There is a tendency to become.

As for the particle size of the chili, 95% or more of the chili has a particle size of 32 mesh pass. When the particle size of the chili pepper exceeds the above-mentioned standard, it is difficult to have a strong ginger flavor, and an undesirable tendency is observed.

The mesh numbers used in the present invention are based on the Tyler standard, and Table 1 shows the relationship with mesh openings in JISZ8801-2000.

Pepper used in the present invention is a plant belonging to the family Pepperaceae and may be any of white pepper, black pepper, pink pepper, and green pepper. Particularly, when white pepper is used, it is preferable because it has a strong ginger flavor. . The amount of pepper blended in the present invention is preferably 0.02 to 2%, more preferably 0.04 to 1%. When the blending amount of pepper is less than the above range, it is difficult to have a strong flavor of ginger even when combined with the above-mentioned chili pepper, while when it exceeds the above range, the flavor of pepper tends to stand up and the flavor of ginger tends to be impaired. There is a tendency to become.

As for the particle size of the pepper, 95% or more of the pepper preferably has a particle size of 60 mesh pass. When the particle size of pepper exceeds the above-mentioned standard, it is difficult to have a strong ginger flavor, and an undesirable tendency is observed.

The total amount of the chili and pepper is preferably 1 part or more and more preferably 3 parts or more with respect to 100 parts of ginger. When the total amount of chili and pepper is less than the above value, it is difficult to have a strong ginger flavor, and an undesirable tendency is observed.

Moreover, although the said chili pepper and the said pepper can be mix | blended in arbitrary ratios, it is preferable in the mixture ratio of the said chili pepper and the said pepper being 100: 10-100: 160 (mass ratio), 100: 20-100: 80 ( (Mass ratio) is more preferable. When the ratio of pepper to chili is greater than the above-mentioned blending ratio, the flavor of pepper stands, and the tendency to easily lose the flavor of ginger is not preferred, while when the ratio of chili to pepper is greater than the above-mentioned blending ratio, The flavor tends to stand and tends to spoil the ginger flavor, which is not preferable.

In the method for producing the sauce of the present invention, the above-described ginger, chili, and pepper, which are essential blending materials of the present invention, are blended, and other blending materials are appropriately selected, so that the Brix of the product is 25% or more. Although it mix | blends so that it may obtain by the method etc. which stir and mix the whole uniformly, you may give a heat sterilization process, a freezing process, etc. to the said product further. For example, after the said raw material used by this invention and another raw material are heated and stirred in a kneader, it fills and seals in container packagings, such as a pouch, heat-sterilizes, and the method of producing a sauce is mentioned.

In the present invention, raw materials generally used for sauces may be appropriately selected and blended within a range not impairing the effects of the present invention. Examples of such raw materials include edible oils and fats such as rapeseed oil, soybean oil and egg yolk oil, various seasonings such as salt, soy sauce, mirin, vinegar and sodium L-glutamate, general sugars such as sugar and glucose, sorbitol, reduced Sugar alcohol such as starch syrup, hydrothermal starch, modified starch, thickener such as xanthan gum, locust bean gum, gellan gum, organic acids such as citric acid, tartaric acid, succinic acid, malic acid or salts thereof, ascorbic acid, vitamin E And other antioxidants, pigments, various ingredients and the like.

Hereinafter, the source of the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
A sauce with the following composition was made. That is, the following raw materials were put into a kneader and heated while being stirred. After reaching 90 ° C., the heating and stirring was stopped. Next, the pouch was filled and sealed, heat-sterilized at 90 ° C. for 30 minutes, and then cooled to produce a sauce. Note that the Brix of the source was 30%. Moreover, the total compounding quantity of chili and pepper was 4.7 parts with respect to 100 parts of ginger, and the compounding ratio of chili and pepper was 100: 40 (mass ratio).

<Combination ratio>
Soy sauce 25%
10% sugar
Vinegar (acidity 4%) 9%
Ginger mince (water content: 91.4%) 6%
Wet heat-treated starch 5%
Sodium L-glutamate 2.5%
Salt 1.7%
Chili (Red Pepper) 0.2%
(Granularity 32 mesh pass 95% or more)
Pepper (white pepper) 0.08%
(Granularity 60 mesh pass 95% or more)
Shimizu Residue
Total 100%

[Example 2]
In Example 1, a sauce was produced in the same manner as in Example 1 except that 10% of the sugar blended in Example 1 was changed to 20%. The Brix of the source was 40%. Moreover, the total compounding quantity of chili and pepper was 4.7 parts with respect to 100 parts of ginger, and the compounding ratio of chili and pepper was 100: 40 (mass ratio).

[Comparative Example 1]
In Example 1, a sauce was produced in the same manner as in Example 1 except that the sugar, chili, and pepper blended in Example 1 were excluded. The Brix of the source was 20%.

[Comparative Example 2]
In Example 1, a sauce was produced in the same manner as in Example 1 except that the pepper and pepper blended in Example 1 were removed. Note that the Brix of the source was 30%.

[Comparative Example 3]
In Example 2, a sauce was produced in the same manner as in Example 2 except that the chili and pepper blended in Example 2 were excluded. The Brix of the source was 40%.

[Test Example 1]
After the sauces obtained in Example 1, Example 2, and Comparative Examples 1 to 3 were stored in a refrigerator (10 ° C.) for 1 day, the flavor of the ginger was evaluated sensory. The results are shown in Table 2.

From Table 2, it can be seen from Comparative Examples 1 to 3 that if pepper and pepper are not blended, the flavor of the ginger is weakened as the Brix of the product is increased, but from Examples 1 and 2, pepper and pepper are blended. By doing so, it is understood that the product has a strong ginger flavor even if the Brix of the product is 25% or more.

[Comparative Example 4]
In Example 1, a sauce was produced in the same manner as in Example 1 except that the chili blended in Example 1 was removed. Note that the Brix of the source was 30%.

[Comparative Example 5]
In Example 1, a sauce was produced in the same manner as in Example 1 except that the pepper added in Example 1 was removed. Note that the Brix of the source was 30%.

[Test Example 2]
After the sauces obtained in Example 1, Comparative Example 2, Comparative Example 4, and Comparative Example 5 were stored in a refrigerator (10 ° C.) for 1 day, the flavor of the ginger was sensory evaluated. The results are shown in Table 3.

From Table 3, Comparative Example 2 containing no pepper and pepper, Comparative Example 4 containing no pepper, and Comparative Example 5 containing no pepper did not have a strong ginger flavor, Since Example 1 which mix | blended and pepper has the strong flavor of ginger, it is understood that it does not have the strong flavor of ginger unless chili and pepper are used together.

[Example 3]
In Example 1, chili (red pepper) with a particle size of 32 mesh pass 95% or more blended in Example 1 was changed to a red pepper with a particle size of 14 mesh pass, 32 mesh on 80%, and a particle size of 60 mesh pass. Sauce was produced in the same manner as in Example 1 except that 95% or more pepper (white pepper) was changed to a particle size of 14 mesh pass 24 mesh on 80% or more pepper (white pepper). Note that the Brix of the source was 30%. Moreover, the total compounding quantity of chili and pepper was 4.7 parts with respect to 100 parts of ginger, and the compounding ratio of chili and pepper was 100: 40 (mass ratio).

[Test Example 3]
After the sauces obtained in Example 1 and Example 3 were stored in a refrigerator (10 ° C.) for 1 day, the flavor of the ginger was evaluated sensorily. The results are shown in Table 4.

From Table 4, Example 1 containing pepper and small pepper having a small particle size, specifically, pepper having a particle size of 32 mesh pass 95% or more and pepper having a particle size of 60 mesh pass or more is 95%. More specifically, it is understood that it has a stronger ginger flavor than Example 3 in which peppers with a particle size of 14 mesh pass, 32 mesh on 80% or more, and pepper with a particle size of 14 mesh pass, 24 mesh on, 80% or more are blended. Is done.

[Example 4]
In Example 1, the sauce was prepared in the same manner as in Example 1, except that the red pepper 0.2% blended in Example 1 was changed to 0.06% and the pepper 0.08% was changed to 0.06%. did. Note that the Brix of the source was 30%. Moreover, the total amount of chili and pepper was 2 parts with respect to 100 parts of ginger, and the proportion of chili and pepper was 100: 100 (mass ratio).

[Test Example 4]
After the sauces obtained in Example 1 and Example 4 were stored in a refrigerator (10 ° C.) for 1 day, the flavor of the ginger was sensory evaluated. The results are shown in Table 5.

From Table 5, Example 1 in which the total blending amount of chili and pepper is 3 parts or more with respect to 100 parts of ginger and the blending ratio of chili and pepper is 100: 20 to 100: 80 (mass ratio) is It is understood that the total blending amount of pepper and pepper is 2 parts with respect to 100 parts of ginger and that the blending ratio of pepper and pepper is 100: 100 (mass ratio) and has a stronger flavor of ginger. The

Claims (4)

In sauces with a Brix of 25% or more, mix 5-30% with ginger and ginger, and add 0.05-5% chili and 0.02-2% pepper, A sauce characterized in that the ratio of pepper is 100: 10 to 100: 160 (mass ratio). The sauce according to claim 1, wherein the total amount of chili and pepper is at least 1 part per 100 parts of ginger. The sauce according to claim 1 or 2 , wherein 95% or more of the chili peppers pass a particle size of 32 mesh. The sauce according to any one of claims 1 to 3 , wherein 95% or more of the pepper passes through a particle size of 60 mesh.