JP5690099B2 - Emulsified pasta sauce - Google Patents
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 74
- 239000004310 lactic acid Substances 0.000 claims description 37
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- 239000004615 ingredient Substances 0.000 claims description 20
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- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、魚介類の具材を含む乳化状パスタソースに関し、より詳しくは、パスタとからめて時間が経過した後に喫食しても魚介類特有のコクが弱くなってぼやけた味となってしまうことがなく、作りたての食味を維持することができる乳化状パスタソースに関する。 The present invention relates to an emulsified pasta sauce containing ingredients for seafood, and more specifically, even when eaten after a lapse of time from pasta, the richness unique to seafood becomes weak and the taste becomes blurred The present invention relates to an emulsified pasta sauce that can maintain a freshly prepared taste.
タラコ、鮭、あさり等の魚介類を具材とした乳化状ソースをパスタに絡めたパスタ料理が知られている。このパスタ料理は、魚介類特有のコクと乳化状ソースのまろやかな味が適度に調和していることが美味しさの点から重要であり、イタリアレストランでは、喫食直前に、魚介類を具材とした乳化状ソースを調製し、これに茹でたパスタを和えた後直ちに食卓に配膳される。 Pasta dishes are known in which an emulsified sauce made from seafood such as tarako, salmon, and clams is entangled in pasta. In this pasta dish, it is important from the point of taste that the richness of the special flavor of seafood and the mellow taste of the emulsified sauce are moderately harmonized. In Italian restaurants, seafood is used as an ingredient just before eating. The prepared emulsified sauce is prepared, and boiled pasta is mixed with it.
ところで、コンビニエンスストアやスーパーマーケット等では、惣菜として、上述の魚介類を具材としたパスタ料理が販売されている。しかしながら、顧客がこのパスタ料理をコンビニエンスストアやスーパーマーケット等で購入して喫食するのは、これが調製されてから相当の時間が経過した後である。そのため、顧客が喫食する際には魚介類特有のコクが弱くなってぼやけた味となってしまい、イタリアレストランで提供されるような、魚介類特有のコクと乳化状ソースのまろやかな味が程よく調和した作り立てのパスタ料理とは程遠いものとなってしまう問題があった。 By the way, at convenience stores, supermarkets, and the like, pasta dishes using the aforementioned seafood as ingredients are sold as prepared dishes. However, the customer purchases and eats this pasta dish at a convenience store, a supermarket or the like after a considerable amount of time has elapsed since it was prepared. Therefore, when the customer eats, the special flavor of seafood weakens and becomes a blurred taste, and the mild flavor of the special flavor of seafood and emulsified sauce as provided at Italian restaurants is moderate There was a problem that it was far from harmonious and freshly made pasta dishes.
従来、魚介類の具材を用いたパスタ料理の経時的な風味の変化を防止する方法に関しては、例えば、特許文献１（特開２００５−０２７５４８号公報）に、あらかじめパスタに魚介類のエキスを含む調味液を浸漬させた後、魚介類の具材としたトマトソースをからめるペスカトーレスパゲティの製造方法が提案されている。しかしながら、当該製造方法は、魚介類を具材としたトマトソースに関する技術であり、乳化状ソースを用いた場合には充分な効果は得られなかった。 Conventionally, regarding a method for preventing a change in flavor of pasta dishes over time using seafood ingredients, for example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2005-0275548) discloses in advance that a seafood extract is added to pasta. There has been proposed a method for producing a pescatores paghetti that is soaked with a seasoning liquid and then entangled with a tomato sauce as a seafood ingredient. However, the production method is a technique relating to tomato sauce using seafood as an ingredient, and sufficient effects were not obtained when an emulsified sauce was used.
そこで、本発明の目的は、魚介類の具材を含む乳化状パスタソースであって、パスタとからめて時間が経過した後に喫食しても魚介類特有のコクが弱くなってぼやけた味となってしまうことがなく、作りたての食味を維持することができる乳化状パスタソースを提供するものである。 Therefore, an object of the present invention is an emulsified pasta sauce containing ingredients for seafood, and even when eaten after a lapse of time from the pasta, the richness unique to seafood becomes weak and the taste is blurred. Thus, an emulsified pasta sauce that can maintain a freshly prepared taste is provided.
本発明者等は、上記目的を達成すべく魚介類の具材を含む乳化状パスタソースの配合原料等について鋭意研究を重ねた結果、特定の原料を含有し水分活性を特定範囲に調整した乳化状パスタソースは、意外にもパスタとからめて時間が経過した後に喫食しても魚介類特有のコクが弱くなってぼやけた味となってしまうことがなく、作りたての食味を維持することができることを見出し遂に本発明を完成するに至った。 As a result of intensive research on blended raw materials for emulsified pasta sauce including ingredients for seafood to achieve the above-mentioned object, the present inventors, as a result of emulsification, containing specific raw materials and adjusting water activity to a specific range Surprisingly, the pasta sauce can maintain its freshly prepared taste without being distorted due to the weakness of fish and shellfish even if it is eaten after a lapse of time. Finally, the present invention has been completed.
すなわち、本発明は、
（１）魚介類の具材を含む乳化状パスタソースであって、乳酸及び卵黄を含有し、水分活性が０．７０〜０．９０、乳酸の含有量が０．０１〜３％である乳化状パスタソース、
（２）卵黄の含有量（固形分換算）が０．０１〜１０％である（１）記載の乳化状パスタソース、
（３）前記乳酸の含有量が、前記卵黄の含有量（固形分換算）１００部に対し１０〜１６０部である（１）又は（２）記載の乳化状パスタソース。
（４） 魚介類の具材として、タラコを使用する（１）乃至（３）のいずれかに記載の乳化状パスタソース、
である。
That is, the present invention
(1) An emulsified pasta sauce containing ingredients for seafood, containing lactic acid and egg yolk, having a water activity of 0.70 to 0.90 and a lactic acid content of 0.01 to 3% Pasta sauce,
(2) the content of the yolk (solid basis) is from 0.01 to 10% (1) emulsified pasta sauce according,
(3) The emulsified pasta sauce according to (1) or (2), wherein the lactic acid content is 10 to 160 parts with respect to 100 parts of the egg yolk content (in terms of solid content).
(4) The emulsified pasta sauce according to any one of (1) to (3), wherein tarako is used as a seafood ingredient.
It is.
本発明によれば、魚介類の具材を含む乳化状パスタソースであって、パスタとからめて時間が経過した後に喫食しても魚介類特有のコクが弱くなってぼやけた味となってしまうことがなく、作りたての食味を維持することができる乳化状パスタソースを提供することができる。したがって、パスタソースの更なる需要の拡大が期待される。 According to the present invention, it is an emulsified pasta sauce containing ingredients for seafood, and even when eaten after a lapse of time from the pasta, the richness unique to seafood becomes weak and the taste becomes blurred Thus, an emulsified pasta sauce that can maintain a freshly prepared taste can be provided. Therefore, further expansion of demand for pasta sauce is expected.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明の乳化状パスタソースとは、茹でたスパゲッティーやマカロニ等のパスタと和えてパスタ料理に仕上げるためのソースであって、食用油脂が油滴として水相中に略均一に分散して水中油型の乳化状態が維持されたソースをいう。 The emulsified pasta sauce of the present invention is a sauce for finishing pasta dishes with pasta such as boiled spaghetti and macaroni, and edible oils and fats are dispersed almost uniformly in the water phase as oil droplets and oil in water Sauce that maintains the emulsified state of the mold.
本発明の乳化状パスタソースに具材として用いる魚介類としては、ヒラメ、スズキ、タイ、マグロ、カツオ、タラ、サバ、イワシ等の魚類、タラコ、イクラ等の魚卵、エビ、カニ等の甲殻類、イカ、タコ等の軟体動物、ムール貝、ホタテ、ハマグリ、アサリ等の貝類及びウニ、昆布等が挙げられる。これら魚介類の具材の中でもタラコを用いた場合は、乳化状パスタソースにおいて、パスタとからめて時間が経過した後に喫食した際にタラコ特有のコクが弱くなってぼやけた味となってしまう問題が生じやすい。しかしながら、本発明にいては、パスタとからめて時間が経過した後に魚介類特有のコクが弱くなってぼやけた味となってしまうことが防止されることから、本発明は、このようなタラコを具材とした乳化状パスタソースにおいて好適に実施できる。なお、前記本発明のタラコとは、塩漬けされたスケトウダラ魚卵粒をいい、このような本発明のタラコとしては、明太子、つまり、塩と唐辛子で漬けられたスケトウダラ魚卵粒であってもよく、また、殺菌や食感改良等を目的として加熱処理されたものや、乾燥処理されたものであってもよい。 The seafood used as ingredients in the emulsified pasta sauce of the present invention includes fish such as flounder, sea bass, Thailand, tuna, bonito, cod, mackerel, sardines, fish eggs such as tarako and salmon, shellfish such as shrimps and crabs , Shellfish such as mussels, scallops, clams, clams and sea urchins, kelp and the like. Among these seafood ingredients, when using octopus, in emulsified pasta sauce, when eating after a lapse of time from pasta, the flavor that is unique to octopus becomes weak and a blurred taste Is likely to occur. However, in the present invention, it is possible to prevent the flavor that is characteristic of seafood from becoming weak and blurry after a lapse of time from pasta. The emulsified pasta sauce used as an ingredient can be suitably implemented. Note that the octopus of the present invention refers to salted pollock fish eggs, and the octopus of the present invention may be mentaiko, that is, a pollock fish egg that has been pickled with salt and chili. Further, it may be heat-treated for the purpose of sterilization or texture improvement, or may be dried.
乳化状パスタソースに対する前記魚介類具材の含有量としては、魚介類特有のコクと乳化状ソースのまろやかな味とのバランスを考慮し、好ましくは１〜５０％、より好ましくは３〜４０％である。 The content of the seafood ingredients with respect to the emulsified pasta sauce is preferably 1 to 50%, more preferably 3 to 40%, taking into account the balance between the richness of the seafood and the mild taste of the emulsified sauce. It is.
魚介類の具材を含む乳化状パスタソースの味の種類としては、例えば、鮭クリームソース、明太子マヨネーズソース、イクラクリームソース、あさりクリームソース等が挙げられる。 Examples of the taste of the emulsified pasta sauce containing seafood ingredients include salmon cream sauce, mentaiko mayonnaise sauce, salmon cream sauce, clam cream sauce, and the like.
本発明の魚介類の具材を含む乳化状パスタソースは、乳酸及び卵黄を含有し、水分活性が０．７０〜０．９０であることを特徴とする。このような本発明の乳化状パスタソースは、パスタとからめて時間が経過した後に喫食しても魚介類特有のコクが弱くなってぼやけた味となってしまうことがなく、作りたての食味を維持することができる。これに対して、乳酸、あるいは、卵黄を用いない場合、更に、乳酸及び卵黄を用いていても水分活性が前記範囲よりも高い場合は、乳化状パスタソースをパスタとからめて時間が経過した後に魚介類特有のコクが弱くなってぼけた味となることを防止する本発明の効果が得られない。 The emulsified pasta sauce containing the ingredients for seafood of the present invention contains lactic acid and egg yolk, and has a water activity of 0.70 to 0.90. Such an emulsified pasta sauce of the present invention maintains a freshly prepared taste without losing the special flavor of seafood and blurring even if eaten after a lapse of time from pasta. can do. On the other hand, when lactic acid or egg yolk is not used, and when water activity is higher than the above range even when lactic acid and egg yolk are used, after the time has elapsed since the emulsified pasta sauce is entangled with the pasta. The effect of the present invention that prevents the body-specific richness of fish and shellfish from becoming weak and blurring cannot be obtained.
本発明で用いる前記乳酸としては、天然の乳酸、あるいは合成の乳酸のいずれであっても良いが、一般的に食品に用いられる天然の乳酸、例えば発酵乳酸を用いると良い。市販されている５０％発酵乳酸、あるいは乳酸に賦形剤を添加して乾燥させた粉末乳酸などを使用しても良い。 The lactic acid used in the present invention may be either natural lactic acid or synthetic lactic acid, but natural lactic acid generally used in food, for example, fermented lactic acid, may be used. Commercially available 50% fermented lactic acid or powdered lactic acid obtained by adding an excipient to lactic acid and drying it may be used.
乳化状パスタソースに対する乳酸の含有量は、好ましくは０．０１〜３％、より好ましくは０．０５〜２％である。乳酸の含有量が前記特定範囲であることにより、乳化状パスタソースをパスタとからめて時間が経過した後に魚介類特有のコクが弱くなってぼけた味となることを防止する本発明の効果が得られやすい。 The content of lactic acid with respect to the emulsified pasta sauce is preferably 0.01 to 3%, more preferably 0.05 to 2%. When the content of lactic acid is in the specific range, the effect of the present invention that prevents the flavor unique to seafood from becoming weak and blurred after time elapses after the emulsified pasta sauce is taken from the pasta has the effect of the present invention. Easy to obtain.
更に、前記乳酸の含有量は、後述する卵黄の合計含有量（固形分換算）１００部に対し、好ましくは１０〜１６０部である。卵黄含有量に対する乳酸含有量を前記特定範囲とすることで、乳化状パスタソースをパスタとからめて時間が経過した後に魚介類特有のコクが弱くなってぼけた味となることを防止する本発明の効果が特に得られ易くなる。 Furthermore, the content of the lactic acid is preferably 10 to 160 parts with respect to 100 parts of the total content of egg yolk described below (in terms of solid content). By making the lactic acid content with respect to the egg yolk content in the specific range, after the time has elapsed since the emulsified pasta sauce is taken from the pasta, the richness unique to fish and shellfish is prevented from becoming weak and blurring. This effect is particularly easy to obtain.
また、本発明で用いる前記卵黄としては、例えば、鶏卵を割卵し卵白と分離して得られた生卵黄、当該生卵黄に殺菌処理、冷凍処理、濾過処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、酵母またはグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理又は亜臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理等の１種または２種以上の処理を施したものを使用することができる。また、卵黄としては、鶏卵を割卵して得られる全卵、もしくは卵黄と卵白とを任意の割合で混合したもの、又はこれらに上述の処理を施したものなどを用いてもよい。このように全卵、あるいは卵黄と卵白を混合したものを使用する場合、卵黄部分が本発明の卵黄に相当する。 Examples of the egg yolk used in the present invention include, for example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white, and sterilizing, freezing, filtering, spray drying, freeze drying, etc. Treatment, Phospholipase A1, Phospholipase A2, Phospholipase C, Phospholipase D or enzyme treatment with protease, desugaring treatment with yeast or glucose oxidase, supercritical carbon dioxide treatment or subcritical carbon dioxide treatment, etc. Those subjected to one or more treatments such as decholesterolization treatment, mixed treatment of salt or saccharide, and the like can be used. Moreover, as an egg yolk, 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 above-mentioned process to these. In this way, when using a whole egg or a mixture of egg yolk and egg white, the egg yolk portion corresponds to the egg yolk of the present invention.
乳化状パスタソースに対する卵黄含有量は、固形分換算で、好ましくは０．０１〜１０％であり、好ましくは０．１〜５％である。卵黄の含有量が前記特定範囲であることにより、乳化状パスタソースをパスタとからめて時間が経過した後に魚介類特有のコクが弱くなってぼけた味となることを防止する本発明の効果が得られやすい。 The egg yolk content with respect to the emulsified pasta sauce is preferably 0.01 to 10%, preferably 0.1 to 5%, in terms of solid content. When the content of the egg yolk is within the specific range, the effect of the present invention that prevents the flavor unique to seafood from becoming weak and blurred after time elapses after the emulsified pasta sauce is taken from the pasta Easy to obtain.
本発明の乳化状パスタソースの水分活性は上述のように０．７０〜０．９０であり、これにより、パスタとからめて時間が経過した後に喫食しても魚介類特有のコクが弱くなってぼやけた味となってしまうことがなく、作りたての食味を維持することができるものとなるが、水分活性が０．８５以下であると、乳化状パスタソースをパスタとからめて時間が経過した後に魚介類特有のコクが弱くなってぼけた味となることを防止する本発明の効果が得られやすく特に好ましい。また、前記水分活性が０．７５以上であると食味がよくなることから好ましい。水分活性を前記範囲に調整するには、液状食品の食味を考慮し、常法により、水飴、デキストリン、還元デキストリン、サイクロデキストリン、ソルビトール、トレハロース等の糖類、あるいは、食塩等の塩分等により調整すればよい。 The water activity of the emulsified pasta sauce of the present invention is 0.70 to 0.90 as described above, and this makes the richness unique to seafood weak even if eaten after a lapse of time from the pasta. It does not become a blurry taste and can maintain a freshly prepared taste, but if the water activity is 0.85 or less, after the time has elapsed since the emulsified pasta sauce is entangled with the pasta It is particularly preferable because the effect of the present invention that prevents the richness of fish and shellfish from becoming weak and blurring can be obtained. Further, the water activity is preferably 0.75 or more because the taste is improved. In order to adjust the water activity to the above range, in consideration of the taste of the liquid food, it should be adjusted by a conventional method with sugar syrup such as chickenpox, dextrin, reduced dextrin, cyclodextrin, sorbitol, trehalose, or salt such as salt. That's fine.
本発明の乳化状パスタソースに含有する食用油脂とは、トリアシルグリセロール又はジアシルグリセロールを主成分とする脂質のことである。前記本発明の食用油脂としては、従来の乳化状パスタソースで使用される種々の食用油脂であれば特に制限は無く、具体的には、例えば、菜種油、大豆油、コーン油、サフラワー油、ひまわり油、綿実油、ごま油、こめ油、パーム油、パームオレイン、オリーブ油、落花生油、やし油、しそ油、乳脂、牛脂、ラード、魚油等の動植物油又はこれらの精製油、ＭＣＴ（中鎖脂肪酸トリグリセリド）、エステル交換油等のような化学的あるいは酵素処理等を施して得られる油脂等の１種又は２種以上を組み合わせて含有させることができる。また、これら食用油脂としては、牛乳、生クリーム、バター、チーズ等の乳製品、あるいは、マヨネーズ等の酸性水中油型乳化状調味料等の食用油脂を含む原料を配合することによりパスタソースに含有させてもよい。 The edible fat contained in the emulsified pasta sauce of the present invention is a lipid mainly composed of triacylglycerol or diacylglycerol. The edible fat of the present invention is not particularly limited as long as it is various edible fats and oils used in conventional emulsified pasta sauce. Specifically, for example, rapeseed oil, soybean oil, corn oil, safflower oil, Sunflower oil, cottonseed oil, sesame oil, rice oil, palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, milk fat, beef tallow, lard, fish oil and other refined oils, MCT (medium chain fatty acid) Triglycerides), transesterified oils, and the like such as fats and oils obtained by chemical or enzymatic treatment or the like can be contained in combination. In addition, these edible fats and oils are contained in pasta sauce by blending raw materials containing edible fats and oils such as milk, fresh cream, butter and cheese, or acidic oil-in-water emulsified seasonings such as mayonnaise. You may let them.
前記食用油脂の含有量としては、魚介類特有のコクと乳化状ソースのまろやかな味が程よく調和した味とする点から、乳化状パスタソースに対して、好ましく１〜８０％、より好ましくは３〜７０％である。 The content of the edible oil / fat is preferably 1 to 80%, more preferably 3% with respect to the emulsified pasta sauce, from the point that the richness of fishery products and the mild taste of the emulsified sauce are moderately harmonized. ~ 70%.
本発明の乳化状パスタソースは、上述原料を含有させる他に本発明の効果を損なわない範囲でパスタソースに通常用いられている各種原料を適宜選択し含有させることができる。例えば、トマト、玉葱、セロリ、人参、マッシュルーム、ピーマン、パセリ等の具材、砂糖、醤油、食塩、グルタミン酸ナトリウム等の調味料、カツオやコンブ等の動植物エキス、水飴、デキストリン、キサンタンガム、ゼラチン等の増粘剤、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、リゾレシチン等の乳化材、アスコルビン酸又はその塩、ビタミンＥ等の酸化防止剤、着色料、香料、甘味料、保存料等の原料が挙げられる。 The emulsified pasta sauce of the present invention can contain various raw materials usually used for pasta sauce as long as the effects of the present invention are not impaired, in addition to the above-mentioned raw materials. For example, ingredients such as tomatoes, onions, celery, carrots, mushrooms, peppers, parsley, seasonings such as sugar, soy sauce, salt, sodium glutamate, animal and plant extracts such as bonito and kombu, chickenpox, dextrin, xanthan gum, gelatin, etc. Thickeners, monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, lysolecithin and other emulsifiers, ascorbic acid or salts thereof, antioxidants such as vitamin E, coloring agents, flavorings, sweeteners, storage And raw materials such as materials.
本発明の乳化状パスタソースの製造方法は、特に限定するものではなく、前述したソース類原料を、常法により、混合加熱して製すれば良い。すなわち、まず、乳酸、卵黄、食用油脂、調味料、更に、水分活性を調整するための糖類等の原料及び清水等のソース原料を用意する。次に、これらを攪拌装置付きニーダーに投入し、攪拌しながら混合加熱をしてソース類を製する。以上のようにして得られた乳化状パスタソースは、パウチや缶等の容器包装に充填・密封することで容器入りの製品とすることができる。また、必要に応じて冷凍処理等を行ってもよい。 The method for producing the emulsified pasta sauce of the present invention is not particularly limited, and the above-described sauce materials may be mixed and heated by a conventional method. That is, first, raw materials such as lactic acid, egg yolk, edible fats and oils, seasonings, sugars for adjusting water activity, and source materials such as fresh water are prepared. Next, these are put into a kneader equipped with a stirrer and mixed and heated while stirring to produce sauces. The emulsified pasta sauce obtained as described above can be made into a product in a container by filling and sealing in a container package such as a pouch or can. Moreover, you may perform a freezing process etc. as needed.
以下、本発明の乳化状パスタソースの製造方法について、実施例、及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the manufacturing method of the emulsified pasta sauce of this invention is demonstrated concretely based on an Example and a test example. The present invention is not limited to these.
［実施例１］
下記の配合割合に準じ、本発明の乳化状パスタソースを製した。すなわち、二重釜に下記配合割合の原料を入れ、均一になるように混合しながら９０℃まで加熱した後冷却することにより、乳化状パスタソースを製した。得られた乳化状パスタソースの水分活性は０．７２であった。また、得られた乳化状パスタソースの乳酸含有量は０．１％、卵黄の含有量（固形分換算）が０．５％であり、乳酸含有量は卵黄含有量１００部に対して２０部であった。
[Example 1]
The emulsified pasta sauce of the present invention was manufactured according to the following blending ratio. That is, an emulsified pasta sauce was produced by putting raw materials in the following blending ratio into a double kettle, heating to 90 ° C. while mixing uniformly, and then cooling. The water activity of the obtained emulsified pasta sauce was 0.72. Moreover, the lactic acid content of the obtained emulsified pasta sauce is 0.1%, the yolk content (in terms of solid content) is 0.5%, and the lactic acid content is 20 parts with respect to 100 parts of egg yolk content. Met.
＜実施例１のソースの配合割合＞
タラコ １０％
キサンタンガム ０．１％
砂糖 ３％
グルタミン酸ナトリウム ５％
食塩 ３％
サラダ油 ６０％
還元麦芽糖水飴 ５％
発酵乳酸（酸度５０％） ０．２％
生卵黄 １％
醸造酢（酸度４％） １０％
清水 残余
――――――――――――――――
合計 １００％
<Combination ratio of sauce of Example 1>
Tarako 10%
Xanthan gum 0.1%
3% sugar
Sodium glutamate 5%
3% salt
60% salad oil
Reduced maltose starch syrup 5%
Fermented lactic acid (acidity 50%) 0.2%
Raw egg yolk 1%
Brewing vinegar (acidity 4%) 10%
Shimizu Residue ――――――――――――――――
Total 100%
［実施例２］
実施例１において、サラダ油の配合量を２０％に減らした以外は同様にして乳化状パスタソースを調製した。得られた乳化状パスタソースの水分活性は０．８４であった。また、得られた乳化状パスタソースの乳酸含有量は０．１％、卵黄の含有量（固形分換算）が０．５％であり、乳酸含有量は卵黄含有量１００部に対して２０部であった。
[Example 2]
An emulsified pasta sauce was prepared in the same manner as in Example 1 except that the amount of salad oil was reduced to 20%. The water activity of the obtained emulsified pasta sauce was 0.84. Moreover, the lactic acid content of the obtained emulsified pasta sauce is 0.1%, the yolk content (in terms of solid content) is 0.5%, and the lactic acid content is 20 parts with respect to 100 parts of egg yolk content. Met.
［比較例１］
実施例１において、サラダ油の配合量を７％に減らした以外は同様にして乳化状パスタソースを調製した。
[Comparative Example 1]
An emulsified pasta sauce was prepared in the same manner as in Example 1 except that the amount of salad oil was reduced to 7%.
［比較例２］
実施例１において、発酵乳酸を配合せず、代わりに醸造酢の配合量を１２．５％に増やした以外は同様にして乳化状パスタソースを調製した。
[Comparative Example 2]
In Example 1, emulsified pasta sauce was prepared in the same manner except that fermented lactic acid was not blended and the blended amount of brewed vinegar was increased to 12.5% instead.
［比較例３］
実施例１において、卵黄を配合しなかった以外は同様にして乳化状パスタソースを調製した。
[Comparative Example 3]
An emulsified pasta sauce was prepared in the same manner as in Example 1 except that egg yolk was not blended.
［試験例１］
実施例１及び２、並びに比較例１乃至３の乳化状パスタソースを用いて調製したパスタの保存後の食味について、以下の方法により評価した。結果を表１に示す。
[Test Example 1]
The taste after storage of pasta prepared using the emulsified pasta sauces of Examples 1 and 2 and Comparative Examples 1 to 3 was evaluated by the following method. The results are shown in Table 1.
＜パスタの調製方法＞
フライパンに乳化状パスタソース５０ｇを入れて加熱し、これに茹でたての温かいスパゲティ３００gを加えてよく混ぜてからめパスタを調製した。
<Preparation method of pasta>
A pasta sauce was prepared by adding 50 g of emulsified pasta sauce to a frying pan and heating, adding 300 g of hot spaghetti that had been boiled and mixing well.
＜保存後の食味の評価方法＞
パスタを一食ずつ蓋付きの容器に入れ、２０℃の室内に２時間保管した後、電子レンジで温めて、喫食しその食味を下記評価基準により評価した。
<Method for evaluating taste after storage>
Each pasta was put in a container with a lid and stored in a room at 20 ° C. for 2 hours, then warmed in a microwave oven, eaten, and the taste was evaluated according to the following evaluation criteria.
パスタの食味の評価基準
Ａ：タラコのコクと乳化状ソースのまろやかな味が程よく調和した大変好ましいものであった。
Ｂ：タラコのコクと乳化状ソースのまろやかな味が程よく調和した好ましいものであった。
Ｃ：タラコのコクが弱くややぼやけた味であった。
Ｄ：タラコのコクが弱くぼやけた味であった。
Evaluation standard A of pasta taste : It was very preferable that the richness of tarako and the mild taste of the emulsified sauce were moderately harmonized.
B: It was preferable that the richness of tarako and the mild taste of the emulsified sauce were moderately harmonized.
C: The taste of tarako was weak and slightly blurred.
D: The taste of tarako was weak and blurred.
表１より、乳酸及び卵黄を含有し、水分活性が０．７０〜０．９０である乳化状パスタソース（実施例１及び２）は、パスタとからめて時間が経過した後に喫食しても魚介類特有のコクが弱くなってぼやけた味となってしまうことがなく、タラコのコクと乳化状ソースのまろやかな味が程よく調和した大変好ましいものとなることが理解される。これに対して、乳酸を配合しない場合（比較例２）、あるいは、卵黄を配合しない場合（比較例３）、更に、乳酸及び卵黄を配合していても水分活性が前記範囲よりも高い場合（比較例１）は、乳化状パスタソースをパスタとからめて時間が経過した後に魚介類特有のコクが弱くなってぼけた味となることを防止する本発明の効果が得られなかった。 From Table 1, the emulsified pasta sauce (Examples 1 and 2) containing lactic acid and egg yolk and having a water activity of 0.70 to 0.90 was fished even if it was eaten after a lapse of time from the pasta. It is understood that the unique flavor does not weaken and does not result in a blurry taste, and the richness of tarako and the mellow taste of the emulsified sauce are very favorable. On the other hand, when lactic acid is not blended (Comparative Example 2), or when egg yolk is not blended (Comparative Example 3), and even when lactic acid and egg yolk are blended, the water activity is higher than the above range ( In Comparative Example 1), the effect of the present invention was not obtained that prevented the richness of fish and shellfish from becoming weak and blurry after a lapse of time after the emulsified pasta sauce was entangled with the pasta.
［試験例２］
実施例１において、乳酸及び卵黄の含有量を表２に示す割合となるように発酵乳酸及び生卵黄の配合量を変更した以外は、実施例１と同様の方法で５種類の乳化状パスタソースを製した。次いで、試験例１と同様の方法で、得られた各乳化状パスタソースを用いたパスタの保存後の食味について、評価した。結果を表２に示す。
[Test Example 2]
In Example 1, five types of emulsified pasta sauce were used in the same manner as in Example 1 except that the blending amounts of fermented lactic acid and raw egg yolk were changed so that the contents of lactic acid and egg yolk were as shown in Table 2. Made. Next, the taste after storage of pasta using each obtained emulsified pasta sauce was evaluated in the same manner as in Test Example 1. The results are shown in Table 2.
表２より、卵黄の合計含有量（固形分換算）１００部に対し、乳酸含有量が１０〜１６０部である乳化状パスタソース（サンプル２−２〜２−４）は、パスタソースをパスタとからめて時間が経過した後に魚介類特有のコクが弱くなってぼけた味となることを防止する本発明の効果が特に得られ易く大変好ましいことがわかる。 From Table 2, the emulsified pasta sauce (samples 2-2 to 2-4) having a lactic acid content of 10 to 160 parts per 100 parts of the total egg yolk content (in terms of solid content) is pasta sauce. It can be seen that the effect of the present invention, which prevents the richness of fish and shellfish from becoming weaker after a lapse of time has passed, is particularly preferable because it is particularly easy to obtain the effect of the present invention.
［実施例３］
下記の配合割合に準じ、本発明の乳化状パスタソースを製した。
すなわち、二重釜に下記配合割合の原料を入れ、均一になるように混合しながら９０℃まで加熱した後、ソース１００部に対してほぐした焼き鮭を５部の割合で加えて混合した後、冷却することにより、乳化状パスタソースを製した。得られた乳化状パスタソースの水分活性は０．８２であった。また、得られた乳化状パスタソースの乳酸含有量は０．１％、卵黄の含有量（固形分換算）が１％であり、乳酸含有量は卵黄含有量１００部に対して１０部であった。
[Example 3]
The emulsified pasta sauce of the present invention was manufactured according to the following blending ratio.
That is, after the raw materials of the following blending ratio are put in a double pot and heated to 90 ° C. while mixing uniformly, then the shochu that has been loosened with respect to 100 parts of sauce is added at a ratio of 5 parts and mixed. By cooling, an emulsified pasta sauce was produced. The water activity of the obtained emulsified pasta sauce was 0.82. The emulsified pasta sauce thus obtained had a lactic acid content of 0.1%, an egg yolk content (in terms of solid content) of 1%, and a lactic acid content of 10 parts per 100 parts of egg yolk content. It was.
＜実施例３のソースの配合割合＞
還元澱粉分解物（固形分７０％） ３０％
サラダ油 ３０％
全粉乳 １５％
キサンタンガム ０．１％
食塩 ２％
グルタミン酸ナトリウム ０．３％
ブラックペパー ０．１％
砂糖 ４％
ショ糖脂肪酸エステル ０．１％
クリーム ７％
生卵黄 ２％
発酵乳酸（酸度５０％） ０．２％
清水 残余
――――――――――――――――――――――――――――――
合計 １００％
<Combination ratio of sauce of Example 3>
Reduced starch degradation product (solid content 70%) 30%
30% salad oil
Whole milk powder 15%
Xanthan gum 0.1%
Salt 2%
Sodium glutamate 0.3%
Black pepper 0.1%
4% sugar
Sucrose fatty acid ester 0.1%
Cream 7%
Raw egg yolk 2%
Fermented lactic acid (acidity 50%) 0.2%
Shimizu Residue ――――――――――――――――――――――――――――――
Total 100%
次に、試験例１と同様の方法で、得られた各乳化状パスタソースを用いたパスタの保存後の食味について評価したところ、鮭特有のコクと乳化状ソースのまろやかな味が程よく調和した大変好ましいものであった。 Next, when the taste after storage of pasta using each of the obtained emulsified pasta sauce was evaluated in the same manner as in Test Example 1, the richness of rice cake and the mild taste of the emulsified sauce were moderately harmonized. It was very preferable.
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