JP4859680B2 - Pasta sauce - Google Patents

Description

The present invention relates to a pasta sauce such as meat sauce having a high meat content in which oil floating due to heat treatment is reduced using plant sterols.

When pasta sauce such as meat sauce, which has a large meat content, is cooked such as fried or boiled, the oil will float on the surface. The state of oil floating is extremely common as a high-class Italian meat sauce of pasta, and it is a pasta sauce that is not resistant to Italians, but in Japan the oil is floating on the surface And many people feel oily resistance.

As a method for reducing oil floating as described above, for example, JP-A-2004-73100 (Patent Document 1) discloses a method of blending egg yolk and / or lysophospholipid. This method is useful as a method for reducing the oil floating phenomenon of processed foods, but another method for reducing this is also desired.

On the other hand, plant sterols are known to have a function of lowering the total cholesterol and low density lipoprotein-cholesterol concentration in blood by daily intake. These plant sterols are contained in foodstuffs such as vegetable oils and fats, soybeans and wheat, but their content is very small, so the development of foods that strengthen these plant sterols so that they can be ingested daily Is desired.

The present inventor considered that if the above-mentioned plant sterols can be used to reduce the oil floating phenomenon due to cooking of pasta sauce, it has physiological functions and is useful as a commercial value.

JP 2004-73100 A WO2005 / 041692

Then, the objective of this invention is providing the pasta sauce which reduced the oil floating phenomenon using plant sterols.

The present inventor first tried to reduce the oil floating phenomenon of pasta sauce by simply blending plant sterols. However, simply by adding plant sterols to pasta sauce, the oil floating phenomenon could not be reduced. In addition, agglomeration of plant sterols occurred, and a phenomenon of becoming lumpy in pasta sauce was observed, resulting in a poor appearance and lacking smoothness to the mouth.

Therefore, as a result of earnest research to achieve the above-mentioned purpose, such as a combination of plant sterols and other compounding raw materials, the present inventor causes a pasta sauce to contain a complex of plant sterols and egg yolk lipoprotein. Then, surprisingly, it has been found that the oil floating phenomenon due to heat treatment can be reduced, and that a good source can be obtained in both appearance and mouthfeel, and the present invention has been completed.

That is, the present invention
(1) A complex of plant sterols and egg yolk lipoprotein obtained by stirring and mixing plant sterols and egg yolk in an aqueous system in a pasta sauce having a meat blending ratio of 6% or more based on the total blending mass The composition ratio of the plant sterols to the egg yolk lipoprotein in the complex is 5 to 232 parts of the plant sterols to 1 part of the egg yolk lipoprotein. Pasta sauce, characterized by blending 10% ,
(2) Pasta sauce according to (1), wherein the meat is minced meat,
(3) The pasta sauce according to (1) or (2), wherein the pasta sauce is a meat sauce,
(4) Pasta sauce according to (1) to (3), which is subjected to heat sterilization exceeding 100 ° C.
It is.

The present applicant has already applied for a complex of plant sterols and egg yolk lipoprotein and a food containing the same (WO2005 / 041692: Patent Document 2). However, the application does not discuss any pasta sauce containing the composite.

According to the present invention, it is possible to reduce the oil floating phenomenon due to the heat treatment of pasta sauce using plant sterols having physiological activity, and therefore, the expansion of new uses of plant sterols and the expansion of new demand for pasta sauces. Be expected.

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

The meat used in the present invention may be any animal meat used for food, such as cows, pigs and chickens. The meat should be cut into the desired shape and size according to the type of pasta sauce, but especially the minced meat is prone to oil floating phenomenon remarkably during the production process, so that the present invention effectively floats oil. Can be suppressed. Moreover, meat sauce etc. are illustrated as pasta sauce mainly using minced meat. What is necessary is just to select the magnitude | size of ground meat suitably. For example, when using a commercial chopper to make minced meat, it may be made into minced meat using a plate having an opening of about 5 to 15 mm, and may be ground twice or more as necessary.

The form of the pasta sauce of the present invention may be any form as long as it can be distributed, but a form sealed in a canned or retort pouch that can be stored at room temperature is particularly preferable. In order to allow the pasta sauce to be stored at room temperature, generally, the pasta sauce is sealed in a container and then subjected to heat sterilization at a temperature exceeding 100 ° C. Since the oil floating phenomenon is likely to occur, the present invention can effectively suppress oil floating.

Among the complexes of plant sterols and egg yolk lipoproteins to be blended in the pasta sauce of the present invention, egg yolk lipoproteins are egg yolk proteins, phospholipids having a hydrophilic part and a hydrophobic part, triacylglycerol, cholesterol and the like. It consists of neutral lipids, and has a structure that wraps neutral lipids with the hydrophilic part of proteins and phospholipids on the outside and the hydrophobic part on the inside. Egg yolk lipoprotein is the main component of egg yolk and occupies about 80% of the yolk solid content. Therefore, the egg yolk lipoprotein of the present invention is not particularly limited as long as it is an egg yolk that is generally used as an edible substance. For example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white liquid, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, phospholipase A ₁ , phospholipase 1 such as enzyme treatment with A ₂ , phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. The thing which performed the seed | species or 2 or more types of processing etc. is mentioned. Moreover, in this invention, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the said process to these.

On the other hand, the plant sterols of the present invention are plant sterols or plant stanols obtained from fat-soluble fractions of plants having a structure similar to cholesterol or the saturated cholestanol, or components thereof. Plant sterols are present in a total of several percent in the fat-soluble fraction of plants. Further, commercially available plant sterols or plant stanols have a melting point of about 140 ° C. and are solid at room temperature. Examples of these main components include β-sitosterol, β-sitostanol, stigmasterol, Examples include tigmasteranol, campesterol, campestanol, brush castrol, and brush castanol. Moreover, about a plant stanol, what saturated the plant sterol by hydrogenation other than a natural product can also be used.

As the plant sterols used in the present invention, commercially available powders or flakes can be used, but it is preferable to use powders having an average particle diameter of 50 μm or less, particularly 10 μm or less. When using powders or flake-like plant sterols having an average particle size of more than 50 μm, a homogenizer (TK Mycoloyder: Primix Co., Ltd.) is used to produce a composite by stirring and mixing with egg yolk. It is preferable to carry out stirring and mixing while reducing the size of the plant sterols particles. As a result, a complex of plant sterols and egg yolk lipoprotein is easily formed, and when the complex is blended with pasta sauce, the oil floating phenomenon can be reduced.

The complex of the plant sterols and egg yolk lipoprotein to be blended in the pasta sauce of the present invention is a powdery plant sterol of preferably 10 μm or less, preferably the above-mentioned plant sterols and egg yolk mainly composed of egg yolk lipoprotein. It is obtained by stirring and mixing the eggs and egg yolk in an aqueous system. Specifically, considering the ease of stirring and mixing on an industrial scale, an egg yolk diluted solution in which egg yolk is appropriately diluted with an aqueous medium is used as the egg yolk lipoprotein, and the egg yolk diluted solution and the plant sterols are stirred. It is preferable to manufacture by mixing. The aqueous medium preferably has a water content of 90% or more, and examples thereof include liquid seasonings (for example, soy sauce and bouillon) in addition to fresh water. Further, the concentration of the egg yolk dilution is preferably 0.01 to 50% as the yolk solid content, although it depends on the amount of the plant sterols to be added thereafter. 20 ° C.), however, it is preferable to heat the mixture at 45 to 55 ° C. because it is easy to stir and mix with the composite. For example, homomixing, colloid mill, high-pressure homogenizer, T.M. K. It is good to carry out until the whole becomes uniform using homogenizers, such as my colloider (made by Primix Co., Ltd.). In addition, what is obtained by the above-mentioned method is a composite dispersed in an aqueous medium, but may be subjected to a drying treatment such as spray drying or freeze drying to obtain a dry composite, which impairs the effects of the present invention. Other raw materials may be blended with the composite as long as there is no range.

In the complex used in the present invention, the constituent ratio of the plant sterols and the egg yolk lipoprotein as the raw material is preferably 5 to 232 parts of the plant sterols with respect to 1 part of the egg yolk lipoprotein. Since about 80% of egg yolk lipoprotein is present in egg yolk solids, it corresponds to 4 to 185 parts of plant sterols with respect to 1 part of egg yolk solids. As will be described later, since the plant sterols are formed in the above range with respect to 1 part of egg yolk lipoprotein, if the plant sterol is less than the above range, the egg yolk lipoprotein that could not form the complex remains. Thus, the flavor of the food may be impaired by the yolk flavor, and the remaining egg yolk lipoprotein may be heated and coagulated to impair the smoothness of the pasta sauce. On the other hand, if the amount is larger than the above range, the plant sterols hardly form a complex having water dispersibility, and the plant sterols that could not form the complex aggregate and become lumps. It is difficult to obtain a source, which is not preferable.

This invention will not be specifically limited if the said composite_body | complex is mix | blended uniformly with the whole pasta sauce. As a method of blending the complex with the pasta sauce, for example, the complex or dry complex dispersed in the aqueous medium generated in the preparation process of the complex is left as it is, or the dry complex is mixed with the aqueous medium or edible oil and fat in advance. For example, there is a method of adding and mixing the stored ones during the pasta sauce manufacturing process.

Moreover, 0.01-10% is preferable with respect to a product, and, as for the compounding quantity of the complex to a pasta sauce, 0.1-5% is more preferable. When the blending amount of the composite is less than the above range, it is difficult to sufficiently obtain the effect of reducing the oil floating phenomenon.On the other hand, when the blending amount is larger than the above range, even if the blending amount is increased, the oil floating phenomenon corresponding to this is increased. Not only is the reduction effect difficult to obtain and it is not economical, but the overall texture becomes unpreferable.

The pasta sauce of the present invention includes ingredients such as tomatoes, onions, celery, carrots, mushrooms, peppers, parsley, sugar, soy sauce, salt, sodium glutamate and other seasonings, bonito, Animal and plant extracts such as kombu, dairy products such as milk, fresh cream, butter, cheese, syrup, dextrin, reduced dextrin, cyclodextrin, sorbitol, trehalose and other sugars, xanthan gum, locust bean gum, gellan gum, carrageenan, ferrule run, Thickeners such as tara gum, sodium alginate, pectin and tamarind gum, gelatin, egg yolk, phospholipase A-treated egg yolk, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin Vinegar, Raw materials such as organic acids such as enoic acid or salts thereof, ascorbic acid or salts thereof, antioxidants such as vitamin E, coloring agents, fragrances, sweeteners, preservatives and the like are appropriately selected within a range not impairing the effects of the present invention. Can be used.

The pasta sauce production method of the present invention may be produced according to a conventional method except that a complex of plant sterols and egg yolk lipoprotein, which are essential raw materials of the present invention, is added at an arbitrary time.

Hereinafter, the complex of plant sterols and egg yolk lipoprotein used in the present invention, and pasta sauce using the same will be described in detail based on examples and the like. In addition, this invention is not limited to these.

[Preparation Example 1] Analysis of components of complex and composition ratio of plant sterols and egg yolk lipoprotein of complex First, 5 g of egg yolk liquid (2.5 g of egg yolk solids, approximately 2 g of egg yolk lipoprotein in egg yolk solids) ) Was added with 95 g of fresh water and stirred for 1 minute at 2000 rpm with a stirrer (manufactured by Nisshin Medical Science Equipment Co., Ltd., Hiscotron) to prepare an egg yolk dilution. Next, 2.5 g of plant sterol (97.8% free substance, 2.2% ester, average particle size of about 3 μm) was added while stirring at 5000 rpm, and further stirred for 5 minutes at 10000 rpm. A dispersion of the complex formed from the protein was obtained (Preparation Example 1-1).

1 g of the obtained dispersion was taken, 4 g of 0.9% saline was added, deaerated with a vacuum dryer (Tokyo Science Instruments Co., Ltd., VOS-450D) at a vacuum degree of 10 mmHg for 1 minute, and a centrifugal separator ( Centrifugation was performed at 3000 rpm for 15 minutes using a model C-108ND manufactured by Kokusan Centrifuge Co., and the precipitate and the supernatant were separated. The supernatant was filtered with a 0.45 μm filter, and further with a 0.2 μm filter to remove the complex and plant sterols not forming the complex.

The absorbance (OD) of this filtrate was measured using a spectrophotometer (Hitachi, U-2010), 0.9% saline as a control, and absorption at 280 nm (amino acids having an aromatic ring in the protein). ) And the amount of protein in the filtrate was measured.

The amount of plant sterol added was changed as shown in Table 1, and the absorbance was similarly measured (Preparation Example 1-2 to Preparation Example 1-8). The results are shown in Table 1.

Further, the absorbance at 440 nm was further measured for the filtrate of Preparation Example 1-1 and the filtrate of Preparation Example 1-6. Here, 440 nm is an absorption wavelength of an oil-soluble pigment (carotene) contained in egg yolk lipoprotein. The results are shown in Table 2.

When the composition ratio of the complex is 5 parts or less of plant sterol with respect to 1 part of egg yolk lipoprotein, as shown in Table 1, as the ratio of plant sterol increases, the protein or amino acid content in the filtrate becomes 280 nm. It can be seen that the absorbance decreases and the protein or amino acid content decreases. Table 2 also shows that the absorbance at 440 nm, which is an index of the fat content in the filtrate, is significantly higher in the filtrate of Preparation Example 1-1 than in Preparation Example 1-6, and the fat content is clearly higher. . On the other hand, when the composition ratio of the complex is 5 parts or more of plant sterol with respect to 1 part of egg yolk lipoprotein, from Table 1, the absorbance at 280 nm, which is an index of the content of protein or amino acid in the filtrate, is substantially constant, From Table 2, it can be seen that the absorbance at 440 nm, which is an index of the fat content in the filtrate, has a significantly lower absorbance than the preparation example 1-1, and the fat content is clearly less than that in Preparation Example 1-1.

From the above results, in the dispersion in which the composition ratio of the complex is 5 parts or more of plant sterol to 1 part of egg yolk lipoprotein, there is free protein or amino acid that is not egg yolk lipoprotein in addition to the complex, On the other hand, in the dispersion of which the composition ratio of the complex is less than 5 parts of plant sterol to 1 part of egg yolk lipoprotein, there is egg yolk lipoprotein that did not form a complex in addition to the free protein or amino acid. It is estimated that Therefore, it can be seen that 5 parts or more of plant sterols are required for use in forming the complex without leaving 1 part of egg yolk lipoprotein.

[Preparation Example 2] Composition ratio of complex plant sterols and egg yolk lipoprotein Table 4 shows the amount of egg yolk liquid (solid content 45%), fresh water, and plant sterol obtained by industrially dividing chicken eggs. In the same manner as in Example 3, a dispersion of a complex of plant sterols and egg yolk lipoprotein was prepared, and a preferred composition ratio between the plant sterols and egg yolk lipoprotein was examined from the dispersibility of the dispersion.

That is, fresh water was added to egg yolk liquid (solid content: 45%) taken out by splitting chicken eggs, and stirred at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron) to prepare a yolk dilution. Thereafter, the mixture was heated to 45 ° C., and plant sterols (same as in Preparation Example 1) were gradually added while stirring at 5000 rpm. When the addition was completed, the plant sterols and egg yolk lipoproteins were further stirred at 10,000 rpm. A dispersion of the composite was obtained.

Regarding the dispersibility of the dispersion, 0.5 g of a dispersion of a complex of a plant sterol and egg yolk lipoprotein was placed in a test tube (inner diameter 1.6 cm, height 17.5 cm), and 0.9% saline 10 mL. Dilute, shake by agitating with a test tube mixer (IWAKI GLASS MODEL-TM-151) for 10 seconds, then let stand for 1 hour at room temperature, and further in a vacuum dryer (Tokyo Rika Kikai Co., Ltd., VOS-450D). The deaeration was performed at room temperature (20 ° C.) with the degree of vacuum set to 10 mmHg or less, and the case where no levitated matter was observed after deaeration was judged as ◯, and the case where levitated matter was seen was judged as x. These results are shown in Table 3.

The plant sterol was dissolved by heating, cooled, immersed in an ethanol solution having a different specific gravity, and the specific gravity was determined by ups and downs. As a result, it was 0.98. It is considered a sterol.

From Table 3, it can be seen that when the composition ratio of the complex is 232 parts or less of plant sterol relative to 1 part of egg yolk lipoprotein, good water dispersibility can be imparted to the complex.

From the results of Preparation Example 1 and Preparation Example 2, the complex has a good water dispersibility, and in order to use it for the formation of the complex without leaving 1 part of egg yolk lipoprotein, the composition ratio of the complex is It turns out that it is the range of 5-232 parts of plant sterols with respect to 1 part of egg yolk lipoprotein.

[Preparation Example 3]
Add 0.5 kg of sterilized egg yolk (solid content 45%, manufactured by QP Corporation) to 7.5 kg of fresh water, and stir it at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron). After the preparation, warm to 50 ° C., then gradually add 2 kg of plant sterol (same as Preparation Example 1) while stirring at 5000 rpm and degassing at a vacuum of 350 mmHg. The mixture was stirred for 30 minutes at a rotational speed to obtain a dispersion of a complex of plant sterol and egg yolk lipoprotein (use of sterilized egg yolk). The composition ratio of the complex in the obtained dispersion is 8.9 parts plant sterol to 1 part egg yolk solids and 11.1 plant sterol to 1 part egg yolk lipoprotein.

[Preparation Example 4]
Add 0.5 kg of sterilized egg yolk (solid content 45%, manufactured by QP Corporation) to 17.5 kg of fresh water, and stir it at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron). After the preparation, warm to 50 ° C., then gradually add 2 kg of plant sterol (same as Preparation Example 1) while stirring at 5000 rpm and degassing at a vacuum of 350 mmHg. The mixture was stirred at a rotational speed for 30 minutes to obtain a dispersion of a complex of plant sterol and egg yolk lipoprotein. The obtained dispersion of the composite was dried using a spray dryer under conditions of a blowing temperature of 170 ° C. and an exhaust air temperature of 70 to 75 ° C. to obtain a composite. The composition ratio of the obtained dried composite is the same as that of Preparation Example 3.

[Example 1]
A meat sauce having the following composition was produced. In other words, after putting salad oil in a spherical kneader and heating it, sauteed ground beef, vegetables (tomatoes, onions, celery) cut into appropriate sizes, mushrooms, tomato paste, fresh water, white sugar, starch, salt The dried composite and spices obtained in Preparation Example 4 were sequentially added and heated at 95 ° C. with stirring for 10 minutes. Each 140g (one serving) of this was filled and sealed in an aluminum pouch, then heat sterilized at 120 ° C for 20 minutes, and cooled to produce a meat sauce. The obtained meat sauce contains 0.9% of the composite.

<Combination ratio>
Vegetables (such as tomatoes) 44%
Mushroom 8%
Tomato paste 6%
6% beef
Super white sugar 3%
Starch 2%
2% salad oil
Salt 1%
Dry composite (Preparation Example 4) 0.9%
Spice 0.1%
Shimizu Residue ――――――――――――――――――――
100%

[Comparative Example 1]
In the meat sauce of Example 1, meat sauce was produced in the same manner except that plant sterol (the same as Preparation Example 1), which is a raw material of the complex, was blended in place of the complex of Preparation Example 4. In addition, in order to match | combine the compounding quantity of a plant sterol with Example 1, the plant sterol was mix | blended 0.8%.

[Test Example 1]
After the meat sauce obtained in Example 1 and Comparative Example 1 was warmed by hot water bath, the meat sauce was taken out from the pouch, and the degree of oil floating was evaluated based on the control product shown below.

[Contrast product]
A meat sauce was produced in the same manner as in the meat sauce of Example 1, except that the composite of Preparation Example 4 was not blended.

From Table 4, the meat sauce of Comparative Example 1 in which the plant sterol, which is the raw material of the complex, was blended instead of the complex had oil floating of the same level as that of the control product in which the complex was not blended. Furthermore, the plant sterols aggregated to form lumps, resulting in an unfavorable meat sauce in appearance. On the other hand, the pasta sauce of Example 1 blended with the composite had reduced oil floating phenomenon and good appearance. From this, it is understood that the oil floating phenomenon is reduced only by blending the composite. Although not shown here, the same result was obtained when the plant sterol, which is the raw material of the complex, was changed to a plant stanol.

[Example 2]
A meat sauce having the following composition was produced. In other words, after putting salad oil in a spherical kneader and heating it, sauteed ground beef and vegetables (onions, carrots) cut to an appropriate size, then tomato paste, fresh water, domigrass sauce, white sucrose, salt, preparation example The dried composite and spices obtained in 4 were sequentially added and heated at 95 ° C. with stirring for 10 minutes. Each 140g (one serving) of this was filled and sealed in an aluminum pouch, then heat sterilized at 116 ° C for 35 minutes, and cooled to produce a meat sauce. The obtained meat sauce contains 0.9% of the composite.

<Combination ratio>
30% beef
Vegetables (onions, carrots) 30%
Tomato paste 9%
Domigrassa sauce 5%
2% salad oil
Super white sugar 2%
Salt 1%
Dry composite (Preparation Example 4) 0.8%
Spice 0.1%
Shimizu Residue ――――――――――――――――――――
100%

In the obtained meat sauce, the oil floating phenomenon was reduced as compared with the case where the composite was not blended.

[Example 3]
A meat cream sauce having the following composition was prepared. In other words, salad oil and butter are put into a spherical kneader and heated, then ground beef and pork, onions cut into appropriate sizes, mushrooms and sauteed, then fresh water, starch, salt, dried obtained in Preparation Example 4 The mixture that had been homogenized by heating and stirring the shaped complex, upper white sugar, and wheat flour was added and heated. Finally, fresh cream was added to make a meat cream sauce, each of which was filled and sealed in a can of 300 g (2 servings), then sterilized by heating at 120 ° C. for 20 minutes and cooled. In addition, 1% of the complex is blended in the obtained meat cream sauce.

<Combination ratio>
12% beef and pork
Fresh cream 11%
Onion 7%
Mushroom 5%
3% starch
Salad oil 1.5%
Salt 1%
Dry composite (Preparation Example 4) 1%
Super white sugar 1%
1% butter
Flour 0.7%
Shimizu Residue ――――――――――――――――――――
100%

In the obtained meat cream sauce, the oil floating phenomenon was reduced as compared with the case where the complex was not blended.

Claims (4)

In pasta sauce 6% or more by blend ratio total formulation weight of the meat, plant sterols and egg yolk was obtained by mixing and stirring in a water-based, a complex with plant sterols and egg yolk lipoprotein A compound having a composition ratio of plant sterols to egg yolk lipoproteins of the complex of 5 to 232 parts of plant sterols to 1 part of egg yolk lipoproteins is blended in an amount of 0.01 to 10% to the product Pasta sauce, characterized by The pasta sauce according to claim 1, wherein the meat is minced meat. The pasta sauce according to claim 1 or 2, wherein the pasta sauce is a meat sauce. The pasta sauce according to any one of claims 1 to 3, wherein the paste is subjected to heat sterilization exceeding 100 ° C.