JP6385159B2 - Sauce with ingredients - Google Patents

Description

The present invention relates to an ingredient-containing sauce in which taste penetrates into ingredients and edible fats and oils are separated.

Sauces from which edible fats and oils are separated, so-called oil sauces, are used in a wide variety of dishes such as pasta, marinades, meat dishes, fish dishes and the like. The oil sauce has an advantage that the flavor is easily maintained by containing a large amount of edible fats and oils, and drying of the ingredients and leaching of moisture from the ingredients can be prevented.
As an oil source, for example, there is Ario Orio used in Peperoncino, which is a kind of pasta dish. Ario auri is prepared by adding garlic to edible fats and oils such as olive oil and heating, and then adding seasonings such as salt and pepper as needed.
When the ingredients are included in the oil sauce, the ingredients are usually added after the preparation of the sauce.

Ingredients that contribute to the taste of the sauce such as salt, that is, seasonings are contained in the water in the sauce. When a sauce containing ingredients is prepared by the above method, the ingredients introduced into the sauce first come into contact with the edible fats and oils, so that the ingredient surfaces are coated with the edible fats and oils. Therefore, since the water containing the seasoning is repelled on the surface of the ingredients, the taste does not penetrate into the ingredients, and the ingredients are not tasted when the ingredients are eaten.

As a method for infiltrating the taste of the ingredients, there are, for example, a method of immersing the ingredients in the seasoning and boiling in hot water containing the seasoning.
Patent Document 1 describes a method of infiltrating a food using osmotic pressure by depressurizing the inside of the pan body.
Patent Document 2 discloses a method of drying under reduced pressure at a temperature at which moisture in a food material does not freeze, contacting with a liquid component that permeates the food material, and then applying pressure using water vapor or alcohol vapor to permeate the food material Is described.

According to said method, a taste can be osmose | permeated to ingredients.
However, when producing a sauce containing a large amount of edible fats and oils, it is necessary to make the ingredients infiltrated with the ingredients and the water containing the seasoning in advance. There is a problem that becomes complicated.
Therefore, there is room for further study in the method for producing a sauce containing ingredients that have penetrated the taste and from which edible fats and oils are separated.

Japanese Patent Publication No.7-112453 Japanese Patent No. 4837186

An object of the present invention is to provide a sauce containing ingredients in which the taste penetrates the ingredients and the edible fats and oils are separated.

In sauce with ingredients,
Adjust the content of edible fats and proteins in the sauce to a specific range,
Frozen with ingredients dispersed in oil-in-water emulsified sauce,
By separating the blended edible oils and fats at the time of thawing,
Surprisingly, it was found that a sauce containing ingredients in which the ingredients penetrated the ingredients and the edible fats and oils were separated was easily obtained, and the present invention was completed.

That is, the present invention
(1) In the sauce containing ingredients containing 30% or more of edible oils and fats with respect to the total amount of the sauce,
Contains 0.5% or more and 3% or less of protein with respect to the total amount of the source,
Frozen with ingredients dispersed in oil-in-water emulsified sauce,
At the time of thawing, 50% or more of the blended edible oils and fats are separated,
Sauce with frozen ingredients.
(2) In the sauce containing the frozen ingredients of (1),
The ratio of ingredients to sauce is 1: 9 to 8: 2.
Sauce with frozen ingredients,
(3) In the sauce containing the frozen ingredients of (1) or (2),
Furthermore, as a thickening polysaccharide, containing at least one selected from gums and pectin, 0.01% or more and 0.2% or less,
Sauce with frozen ingredients,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the sauce containing the ingredient which the taste penetrate | invaded and the edible oil and fat has isolate | separated can be provided easily without passing through the process of seasoning an ingredient.
Therefore, it is possible to simplify the process for producing the sauce containing ingredients, and it can be expected to improve productivity.

The present invention will be described in detail below.
In the present invention, “%” means “% by mass”, “part” means “part by mass”, and “with respect to the total amount of the source” means “with respect to the total amount of the source part excluding ingredients”.

<Features of the present invention>
In the sauce with ingredients,
Adjust edible fat and protein content to the whole range with respect to the total amount of sauce,
Frozen with ingredients dispersed in oil-in-water emulsified sauce,
It is characterized in that the blended edible oils and fats are separated upon thawing.
Thereby, the sauce containing the ingredients in which the taste penetrates into the ingredients and the edible fats and oils are separated can be provided.

<Sauce with frozen ingredients>
The sauce with frozen ingredients of the present invention is distributed in a frozen state and used after being thawed, and is used for a wide variety of dishes such as pasta, fried rice, marinade, meat dishes, fish dishes, stir-fried vegetables and the like. It is a sauce from which edible oils and fats can be separated, and includes ingredients to be described later.
Examples of the sauce containing ingredients include pasta sauce, marinade sauce, various cooking sauces, and the like.
The sauce with frozen ingredients of the present invention contains a specific amount of edible oil and fat and protein, and contains seasonings, additives and the like as necessary.

It is important that the frozen ingredient-containing sauce of the present invention is frozen in a state where ingredients are dispersed in an oil-in-water emulsified sauce, and edible fats and oils are separated upon thawing.
Usually, seasonings such as salt are contained in water in the sauce, and the taste penetrates into the ingredients when the ingredients come into contact with the water containing the seasonings.
In a state where the edible oil / fat blended in the sauce is separated, the edible oil / fat is located in the upper layer portion of the sauce and the water containing the seasoning is located in the lower layer. When ingredients are added to the sauce in this state, the ingredients first come into contact with edible oils and fats, but since a film of fats and oils is formed on the ingredients surface at this time, water will not repel even if contacted with water thereafter. Therefore, the seasoning contained in the water in the sauce cannot be sufficiently permeated into the ingredients.
In the present invention, by emulsifying the sauce in an oil-in-water type, even when a large amount of edible oil and fat is contained, the ingredients and the water containing the seasoning can be brought into uniform contact with each other, and the ingredients have a sufficient taste. It can be infiltrated.
In addition, even when the ingredients are sauteed with edible oils and fats as will be described later, the edible oils and fats covering the ingredients surfaces are emulsified when mixed with the oil-in-water emulsified sauce, resulting in the ingredients. The material and the water containing the seasoning can be uniformly contacted.

When frozen in a state where ingredients are dispersed in a sauce emulsified in an oil-in-water type, water freezes and the concentration of the seasoning in the sauce becomes relatively high, so that the taste easily penetrates into the ingredients.
In addition, the water in the ingredients is frozen, so that “su” is contained, and the taste is more easily penetrated.
Furthermore, the sauce containing the freezer ingredients of the present invention separates edible fats and oils upon thawing by demulsifying the sauce by freezing.
The freezing time of the sauce containing ingredients is not particularly limited as long as the taste penetrates into the ingredients, but is preferably 12 hours or more, and more preferably 15 hours or more.

<Ingredients>
Examples of the ingredients used in the ingredients of the sauce containing frozen ingredients of the present invention include vegetables such as tomatoes, onions, carrots, broccoli, spinach, eggplant, zucchini, olives, garlic, maitake, oyster mushrooms, shiitake mushrooms, shimeji mushrooms. , Mushrooms such as eringi, mushrooms, meat such as beef, pork, chicken, shrimp, crab, squid, octopus, salmon, tarako, salmon roe, scallop, mussels, clams, clams, etc. These processed products etc. which were given are mentioned.
The ingredients themselves may be used as ingredients, or may be used after appropriately forming.
The size of the material is preferably such that the effect of the present invention can be easily obtained. Specifically, the size of the material may be a size remaining on a sieve having a nominal aperture of 2 mm as defined in JIS standard Z8801-1. Further, it is preferable that the size be left on a sieve having a nominal aperture of 5.6 mm.
On the other hand, the size of the upper limit of the ingredients is preferably a bite size, specifically, a size of 5 cm or less in consideration of ease of eating.

<Edible oils and fats>
Edible fats and oils are liquid at normal temperature (15 ° C. to 25 ° C.) and may be any one that is suitable for edible use.
Examples of such edible oils include rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, cottonseed oil, rice oil, sunflower oil, safflower oil, fish oil, egg yolk oil, and other refined oils ( Salad oil), edible oils obtained by chemical or enzymatic treatment such as MCT (Liquid triglyceride) and diglyceride.
These edible fats and oils may be used alone or in combination of two or more.

<Content of edible oil and fat>
The content of edible fats and oils is 30% or more, preferably 40% or more, based on the total amount of sauce.
If the content of edible fats and oils is less than the above range, when the sauce is emulsified in an oil-in-water form, the viscosity of the sauce becomes low and the ingredients are not sufficiently dispersed. It cannot be contacted, and the penetration of the taste into the ingredients will be insufficient.
The upper limit of the content of edible fats and oils is not particularly limited as long as the sauce can be emulsified in an oil-in-water type, but it is preferably 90% or less and more preferably 85% or less from the viewpoint of maintaining a good emulsified state.

<Protein>
In the present invention, protein refers to a protein contained in a sauce, and any protein may be used as long as it is suitable for food.
As what is used as protein, protein itself may be sufficient and you may add as a foodstuff material containing protein.
Examples of the protein itself include egg white protein, egg yolk protein, milk protein, soy protein, and wheat protein.
Examples of protein-containing food materials include milk such as milk, whole milk powder, skim milk powder, cheese and other processed milk products, eggs such as egg yolk, egg white, whole egg, soy milk, soy sauce, miso Products, livestock extract, marine product extract, vegetable extract, yeast extract and other extracts, fish soy sauce and the like.
In addition, although protein has emulsifying property, the peptide which hydrolyzed the protein which has emulsifying property is also contained in the protein of this invention.
Specific examples include those having an average molecular weight of 3000 or more obtained by hydrolyzing the above-described protein with an enzyme, acid or alkali.

<Protein content>
In order to maintain the emulsified state of the sauce, the protein content is 0.5% or more and 3% or less, and preferably 0.5% or more and 2% or less with respect to the total amount of the sauce.
When the protein content is more than the above range, the emulsified state of the sauce becomes very stable and does not demulsify even when the sauce is frozen.
When the protein content is less than the above range, the emulsified state of the source becomes unstable, and the emulsification cannot be maintained when the ingredients are added and frozen, and the source is separated.

<Ratio of ingredients and sauce>
In the sauce containing the frozen ingredients of the present invention, it is preferable to contain ingredients and sauces in a specific ratio from the viewpoint of allowing the ingredients to sufficiently penetrate the taste.
Specifically, the mass ratio is preferably 1: 9 to 8: 2, and more preferably 2: 8 to 7: 3.
When the ratio of ingredients to sauce is in the previous period, ingredients and sauce are easily entangled, and ingredients and water containing seasonings are easily brought into contact with each other. Therefore, it is easy to obtain an ingredient-containing sauce that has sufficiently penetrated the ingredients.

<Thickening polysaccharide>
From the viewpoint of maintaining the emulsified state of the sauce when frozen, the sauce with the freezer material of the present invention preferably contains a thickening polysaccharide.
By containing the thickening polysaccharide, the emulsified state of the sauce can be stably maintained, and the ingredients can be sufficiently dispersed. Therefore, it is easy to obtain a sauce whose taste has sufficiently penetrated into the ingredients.
The thickening polysaccharide used in the sauce of the present invention may be at least one selected from gums and pectin.
Examples of gums include xanthan gum, guar gum, locust bean gum, tamarind seed gum, tara gum, carrageenan and the like.

<Content of thickening polysaccharide>
The content of the thickening polysaccharide is preferably 0.01% or more and 0.2% or less, and more preferably 0.02% or more and 0.15% or less.
When the content of the thickening polysaccharide is within the above range, it becomes easy to stably maintain the emulsified state of the sauce, and by fully dispersing the ingredients, the ingredients can be sufficiently permeated and further frozen. Sometimes the sauce is demulsified and it is easy to obtain a sauce from which edible fats and oils are separated upon thawing.

<Other raw materials>
In the sauce containing ingredients of the present invention, raw materials other than edible fats and oils, proteins and ingredients, which are essential ingredients of the present invention, can be appropriately selected and contained as long as the effects of the present invention are not impaired.
Specifically, for example, various seasonings such as salt, sugar, vinegar, citrus juice, ketchup, various spice oils, thickeners such as tapioca starch, starch such as waxy corn starch, citric acid, tartaric acid, succinic acid, Examples thereof include organic acids such as malic acid or salts thereof, ascorbic acid, antioxidants such as vitamin E, spices, and pigments.

The sauce with ingredients of the present invention may contain an emulsifier, but since it is necessary to separate edible fats and oils when thawing, the content of the emulsifier is preferably 0.1% or less with respect to the sauce.
The emulsifier in the present invention is, for example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinylated starch, etc., and does not include the protein of the present invention.

<Method of manufacturing ingredients-containing sauce>
What is necessary is just to manufacture the sauce containing the ingredients of this invention by a conventional method.
Specifically, water containing seasonings and edible oils and proteins that are essential ingredients of the present invention are mixed by stirring and emulsifying using a mixer, kneader, etc. to prepare a sauce, and the obtained sauce What is necessary is just to freeze in the state by which the ingredients were uniformly dispersed.
The order of adding ingredients is not particularly limited as long as emulsification of the sauce is not hindered. For example, the ingredients may be added when the sauce is prepared, or may be added after the sauce is prepared.
The sauce with ingredients is filled in a container and frozen. The container may be a pouch, a can, a bottle, or the like that is normally used, but from the viewpoint of ease of use, a pouch filled with a pouch is preferable.
The filling amount of the sauce containing ingredients is preferably 500 g or less from the viewpoint of maintaining a uniform frozen state.

Hereinafter, 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]
The sauce was prepared as follows according to the composition of Table 1, sealed in a pouch so that the ratio of ingredients to sauce was 5: 5, and frozen for 15 hours to obtain the sauce with ingredients of the present invention.
<Source>
28 parts of rapeseed oil was added to a kneader and the temperature was raised to 80 ° C., 5 parts of garlic (3 mm square) was added and further heated, the heating was stopped after reaching 100 ° C., and garlic was sauteed for 30 minutes.
Rapeseed oil 10 parts, yeast extract (protein content 60%) 0.5 part, chicken extract (protein content 10%) 5 parts, salt 3 parts, xanthan gum 0.02 parts, guar gum 0.005 parts, and fresh water After stirring and mixing at room temperature to emulsify, the mixture was put into the kneader and heated with stirring. After reaching 90 ° C., the heating was stopped and the mixture was cooled.
The source is the portion excluding garlic.

<Content of edible oil and fat>
In Examples 2 and 3 and Comparative Examples 1 and 2, the content of edible fats and oils was adjusted as shown in Table 2 in the formulation of Table 1. Increase / decrease was prepared with fresh water.

[Test Example 1] Permeation of ingredients and sauce and penetration of taste into ingredients The sauces of Examples 1 to 3 and Comparative Examples 1 and 2 were frozen for 15 hours and then thawed, and only the ingredients of the sauce containing ingredients were used. Was taken out and eaten by five panelists, and the penetration of the taste into the ingredients was evaluated.

<Evaluation criteria>
○: Taste sufficiently penetrates the ingredients, which is very preferable.
Δ: Taste permeates the ingredients, which is preferable.
X: The taste does not penetrate into the ingredients, or the taste is not strong and undesirable.

[Test Example 2] State of the sauce When the sauces of Examples 1 to 3 and Comparative Examples 1 and 2 were thawed, the edible fat content of the sauce was measured and evaluated.
<Evaluation criteria>
A: A good emulsified state is maintained when frozen, and more than 50% of edible fats and oils are separated when thawing.
B: Although some separation is observed during freezing, a generally good emulsified state is maintained, and more than 50% of edible oils and fats are separated during thawing.
C-1: Edible oils and fats were separated during freezing, and the emulsified state was not maintained.
C-2: Separation of edible oils and fats upon thawing is 50% or less.

From Table 2, the ingredients-containing sauces (Examples 1, 2 and 3) in which the content of edible fats and oils is 30% or more are generally good in the emulsified state of the sauce during freezing and the separated state of the edible fat and oil during thawing. Yes, the taste penetrated the ingredients.
Moreover, the sauce (Examples 1 and 3) containing the edible oil and fat content of 40% or more has a good emulsified state of the sauce during freezing and a separated state of the edible oil and fat during thawing. Even the taste penetrated sufficiently.
On the other hand, the sauce containing ingredients with less edible oil content than the above range (Comparative Example 1) has insufficient separation of the edible oils and fats at the time of thawing, and the ingredients are sufficiently dispersed because the viscosity of the sauce is low. The taste did not penetrate.
In the sauce containing ingredients not containing water in the sauce (Comparative Example 2), there was no portion of water containing the seasoning in the sauce, so the taste did not penetrate into the ingredients.

<Protein content>
In Examples 4 and 5 and Comparative Examples 3 and 4, the protein content in the sauce was prepared with the contents of yeast extract and chicken extract containing protein as shown in Table 3 in the formulation of Table 1. Increase / decrease was adjusted with Shimizu.
The taste penetration into the ingredients and the evaluation criteria for the state of the sauce are the same as in Test Example 1 and Test Example 2.

From Table 3, the sauce containing the ingredients having a protein content of 0.5% or more and 3% or less (Examples 1, 4, and 5) was separated from the emulsified state of the sauce during freezing and the edible oil and fat during thawing. The condition was good and the taste penetrated the ingredients.
In addition, the sauce containing ingredients having a protein content of 0.5% or more and 2% or less (Examples 1 and 4) has a very emulsified state of the sauce during freezing and a separated state of edible fats and oils during thawing. It was good, and the taste penetrated the ingredients sufficiently.
On the other hand, the ingredient-containing sauce (Comparative Example 3) in which the protein content in the sauce is less than the above range is separated without being able to stably maintain the emulsified state of the sauce at the time of freezing. The penetration of was not enough.
The sauce containing ingredients with a protein content in the sauce larger than the above range (Comparative Example 4) was very stable in the emulsified state of the sauce when frozen, and the taste penetrated the ingredients. The separation of fats and oils was insufficient.

<Ratio of ingredients and sauce>
Examples 6 to 8 were prepared by changing the ratio of ingredients and sauces in the ingredients-containing sauce of Example 1.
The amount of ingredients was adjusted by increasing or decreasing each ingredient at the same rate.

From Table 4, the ingredient-containing sauces (Examples 1 and 6 to 8) in which the ratio of ingredients to sauces is 1: 9 to 8: 2 are preferable in which the taste penetrates the ingredients. The sauce containing the ingredients in the ratio of 2: 8 to 7: 3 (Examples 1, 6, and 7) was very preferable because the taste sufficiently penetrated the ingredients.

[Example 9]
A sauce was prepared as in Example 1 according to the formulation shown in Table 5, sealed in a pouch so that the ratio of ingredients to sauce was 5: 5, and frozen for 12 hours to obtain the sauce with ingredients of the present invention. It was.

<Presence or absence of thickening polysaccharide>
The sauces of Examples 10 and 11 were prepared by changing the blending amounts of xanthan gum and guar gum in the blending of Table 5 or replacing them with pectin, and the amount of increase / decrease was adjusted with fresh water. The amount of thickening polysaccharide is as shown in Table 6.
The taste penetration into the ingredients and the evaluation criteria for the state of the sauce are the same as in Test Example 1 and Test Example 2.

From Table 6, the ingredients-containing sauce containing the thickening polysaccharides (Examples 1, 9, 10) were compared to the ingredients-containing sauce not containing the thickening polysaccharide (Example 11), when frozen. The emulsified state of the sauce and the separated state of the edible oil and fat at the time of thawing were good, and the taste penetrated into the ingredients.
In addition, the ingredients-containing sauce (Examples 1 and 9) containing 0.01% or more and 0.2% or less thickening polysaccharide is very emulsified in the sauce during freezing and separated from the edible oil and fat during thawing. The taste was satisfactory and the taste sufficiently penetrated the ingredients.

Claims (2)

In the sauce with ingredients containing 30% or more of edible oils and fats with respect to the total amount of sauce,
The edible fat / oil is edible fat / oil that is liquid at room temperature (15 ° C. to 25 ° C.),
Contains 0.5% or more and 3% or less of protein with respect to the total amount of the source,
Furthermore, as a thickening polysaccharide, containing at least one selected from xanthan gum, guar gum, and pectin, 0.01% or more and 0.2% or less based on the total amount of the sauce,
Frozen with ingredients dispersed in oil-in-water emulsified sauce,
At the time of thawing, 50% or more of the blended edible oils and fats are separated,
Sauce with frozen ingredients. In the sauce with a frozen ingredient according to claim 1,
The ratio of ingredients to sauce is 1: 9 to 8: 2.
Sauce with frozen ingredients.