JP7161884B2 - Dietary fiber-containing sauce containing ingredients and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a sauce containing solid ingredients and dietary fiber.

Dietary fiber is a component that is contained in foods such as vegetables and is not digested by human digestive enzymes, and includes water-insoluble dietary fiber such as cellulose and water-soluble dietary fiber such as indigestible dextrin. Dietary fiber is not only effective in preventing constipation and intestinal regulation, but also has a role in regulating health functions by affecting intestinal bacteria in the digestive tract. Against the backdrop of this rise, the development of foods with not only the functions of conventional foods, but also the functions that contribute to health, such as actively adding dietary fiber to foods with good taste and texture and being able to provide nutritional supplements, is progressing. It is

In Patent Document 1, a low-calorie food mainly composed of a liquid food containing a raw material containing cooked oils and fats, wheat flour, and a high-intensity sweetener is added with 0.1 to 5% by mass of dietary fiber as an optional ingredient. It is described that it can be contained, and as a specific example, a curry sauce containing indigestible dextrin is described. In Patent Document 2, in view of the problem that when a large amount of dietary fiber is blended into a liquid seasoning used as a salad dressing, the fresh flavor of the salad is blurred, a liquid seasoning containing carrots and onions containing dietary fiber is prepared. It is stated that 6% or more of indigestible dextrin is blended. Patent Document 3 describes a liquid seasoning for health-conscious consumers containing 20 to 60% by mass of indigestible dextrin.

JP 2014-3931 A Japanese Patent Application Laid-Open No. 2016-104003 JP 2017-216943 A

When a functional ingredient such as dietary fiber is added to a food, it is of course important that the expected effect of the functional ingredient is fully exhibited in the food. It is also important not to be compromised by the formulation of the ingredients. For example, if water-insoluble dietary fiber is directly added to sauce, which is a liquid or paste food, the water-insoluble dietary fiber does not disperse uniformly in the sauce, or the water-insoluble dietary fiber separates from the sauce without being mixed. This can cause problems and lead to a loss of flavor in the sauce. Moreover, when only water-soluble dietary fiber such as indigestible dextrin is added to the sauce, there is a problem that the flavor of the sauce is deteriorated.

Sauce is basically not eaten alone like soup, which is the same liquid or paste food, but is used together with other ingredients for the purpose of adjusting the taste and texture of the whole food. and must be used with great care so that the sauce itself does not detract from the flavor of other ingredients. This also applies to dietary fiber-containing sauces, but these sauces have the above-mentioned problems due to the dietary fiber content, and there is room for improvement in terms of flavor and the like.

An object of the present invention is to provide a dietary fiber-containing sauce containing ingredients, which has a high dietary fiber content, is excellent in flavor, and enables efficient ingestion of dietary fiber.

As a result of various investigations to solve the above problems, the present inventors have found that the sauce is blended with water-insoluble dietary fiber as a solid ingredient, and indigestible dextrin, which is a water-soluble dietary fiber, and the whole sauce It was found that by adjusting the dietary fiber content of to a specific range, it is possible to obtain a sauce that has health-promoting functions while preventing the disadvantages caused by the blending of dietary fiber, such as the deterioration of the flavor of the sauce.

The present invention has been made based on the above findings, and contains ingredients containing water-insoluble dietary fiber and indigestible dextrin, and has a dietary fiber content of 5 to 30% by mass. is.

The present invention also provides a method for producing a dietary fiber-containing sauce containing ingredients, which contains ingredients containing water-insoluble dietary fiber and indigestible dextrin, and has a dietary fiber content of 5 to 30% by mass, A mixing step of mixing the raw material source, the ingredient and the indigestible dextrin, and a step of heating the mixture, wherein the blending mass ratio of the ingredient and the indigestible dextrin in the mixing step is the former: the latter is 1: 0.2 to 30, a method for producing a dietary fiber-containing sauce containing ingredients.

According to the present invention, there is provided a dietary fiber-containing sauce containing ingredients that has a high dietary fiber content, is excellent in flavor, and enables efficient ingestion of dietary fiber. Since the ingredient-containing dietary fiber-containing sauce provided by the present invention contains ingredients, it has an excellent texture compared to sauces that do not contain ingredients, and the presence of ingredients has a visual effect. It can be expected, and when used on other ingredients, it is possible to improve the decorativeness of the ingredients, and it is possible to add accents visually and texture to other ingredients used together. can.

The dietary fiber-containing sauce containing ingredients of the present invention (hereinafter also simply referred to as "ingredient-containing sauce") contains ingredients containing water-insoluble dietary fiber. Such ingredients are solids having a certain size and shape. As such ingredients, those that are edible as food and contain water-insoluble dietary fiber can be used without particular limitation. Root vegetables such as Japanese radish and lotus root; Potatoes (root vegetables) such as potato, sweet potato and taro; nuts such as almonds and walnuts; and fruits such as grapefruit and kiwi, and these can be used alone or in combination of two or more. Among these water-insoluble dietary fiber-containing ingredients, root vegetables and mushrooms are particularly preferred because they have a high dietary fiber content and are commonly used as ingredients for sauces.

In the ingredient-containing sauce of the present invention, the shape and size of the ingredients containing the water-insoluble dietary fiber are not particularly limited, and can be appropriately set depending on the type and amount of ingredients used. The minimum span length of the ingredients is preferably 1 mm or more, more preferably 1 mm or more, from the viewpoint of enhancing the flavor of the sauce containing the ingredients by making it easier to feel the texture of the ingredients and enhancing the visual effect of the ingredients. is 2 mm or more. The "minimum span length" here is the minimum span length in plan view of the ingredients, and the minimum span length in the projection view when the ingredients are projected in an arbitrary direction It can also be said. That is, in the ingredient-containing sauce of the present invention, the ingredient containing water-insoluble dietary fiber preferably has a minimum span length of 1 mm or more in plan view, regardless of its shape. For example, if the ingredients are spherical with a diameter of 10 mm, the minimum span length of the spherical ingredients is 10 mm. The minimum spanning length of the shaped ingredients is 8 mm.

In addition, in the ingredients-containing sauce of the present invention, the maximum span length of the ingredients is preferably 50 mm or less, more preferably 30 mm or less. The "maximum span length" here is the maximum span length in plan view of the ingredients, and the maximum span length in the projection view when the ingredients are projected in an arbitrary direction. It can also be said. If the size of the ingredients in the ingredients-containing sauce is too large, the flavor of the ingredients may become too strong and the flavor of the sauce may be impaired. Considering this point, the maximum span length of ingredients is preferably within the above range.

The ingredient-containing sauce of the present invention further contains indigestible dextrin. Indigestible dextrin includes natural products extracted from plants and artificial products artificially synthesized. Reduced indigestible dextrin can also be used. Indigestible dextrin, which is an artificial product, is generally obtained by using starch derived from plants such as wheat, rice, beans, potatoes, and tapioca as a starting material, acidifying and/or heating it, and optionally enzymatically treating it. Manufactured by

The indigestible dextrin preferably has a dietary fiber content of 80% by mass or more, particularly 85 to 95% by mass. The "dietary fiber content" as used herein is a value determined by an enzyme-HPLC method in accordance with AOAC 2001.3.

The ingredient-containing sauce of the present invention has a dietary fiber content of 5 to 30% by mass, preferably 8 to 25% by mass, more preferably 10 to 22% by mass. "Dietary fiber content" as used herein is the total amount of water-insoluble dietary fiber and water-soluble dietary fiber contained in the sauce of the present invention. If the dietary fiber content of the sauce is less than 5% by mass, it becomes difficult to efficiently ingest dietary fiber. becomes difficult.

In the sauce containing ingredients of the present invention, the content of ingredients containing water-insoluble dietary fiber is based on the premise that the dietary fiber content of the sauce is 5 to 30% by mass, relative to the total mass of the sauce, It is preferably 1 to 60% by mass, more preferably 3 to 40% by mass.
In addition, in the ingredient-containing sauce of the present invention, the content of the indigestible dextrin is preferably 1 to 30% by mass, more preferably 5 to 15% by mass.

In the ingredient-containing sauce of the present invention, the weight ratio of the ingredient containing water-insoluble dietary fiber and the indigestible dextrin is preferably 1:0.2 to 15, more preferably 1:0, as the former: the latter. .3-9. Content mass ratio of ingredients containing water-insoluble dietary fiber to indigestible dextrin when the ingredients containing water-insoluble dietary fiber have a minimum span length of 1 mm or more and a maximum span length of 100 mm or less is within the above specific range. If the amount of indigestible dextrin is too small relative to the amount of ingredients containing water-insoluble dietary fiber, the amount of ingredients is relatively too large, resulting in insufficient richness of the sauce portion excluding solids. , the overall flavor balance of the sauce may decrease. On the other hand, if the amount of the indigestible dextrin is too large relative to the amount of ingredients containing water-insoluble dietary fiber, the sweetness derived from the indigestible dextrin may be felt strongly, and the overall flavor balance of the sauce may deteriorate. be.

The ingredients-containing sauce of the present invention may contain ingredients other than the "ingredients containing water-insoluble dietary fiber", and examples of such ingredients include livestock meats and seafood. One type can be used alone or two or more types can be used in combination.

The ingredient-containing sauce of the present invention contains a sauce part. The sauce part is a part of the ingredient-containing sauce that has fluidity at room temperature (25° C.), and is a liquid or fluid material mainly containing water. A sauce portion is obtained by removing solids (eg, ingredients) from the ingredient-containing sauce. As the sauce part, a known sauce can be used and can be produced according to a conventional method. Examples of sauces that can be used as the sauce part include meat sauce, white sauce, cream sauce, carbonara sauce, oil sauce, tomato sauce, butter sauce, and soy sauce sauce. In addition, as raw materials for the sauce part, those that are generally used as raw materials for sauces can be used without particular limitation.・Vegetable and legume pastes, purees, soy sauce, vinegar, bouillon, consommé, acidulants, emulsifiers, thickeners, stabilizers, coloring agents, etc. Depending on the type of sauce constituting the sauce part, etc. , these can be used alone or in combination of two or more.

The sauce containing ingredients of the present invention preferably has a viscosity of 5 to 10,000 mPa·s, more preferably 4,000 to 7,000 mPa·s at a product temperature of 20° C. in the sauce portion excluding solids. The “viscosity” referred to herein is a value measured with a Brookfield viscometer in accordance with JIS Z 8803 “Viscosity of liquids—measurement method”. The sauce having the viscosity of the sauce part within the specific range has a feature that the sauce part and the ingredients are highly integrated and the texture of the ingredients can be enjoyed. The viscosity of the sauce portion can be adjusted by adding water during production of the ingredient-containing sauce of the present invention, or by appropriately adjusting the heating conditions of the sauce to evaporate the water.

The ingredient-containing sauce of the present invention may be a retort sauce that has undergone heat and pressure treatment (retort treatment). In particular, when root vegetables and mushrooms are used as ingredients containing water-insoluble dietary fiber, the retort processing of sauces containing these improves the storage stability, while reducing the unpleasant retort odor caused by the retort processing. However, according to the present invention, such inconveniences can be avoided, and an ingredient with excellent flavor and preservability can be obtained. You get the input source. Although the reason for this is not clear, it is presumed that it is mainly due to the action of the indigestible dextrin.

The ingredient-containing sauce of the present invention is typically eaten over other ingredients and is different from a "soup" intended to be eaten on its own. The ingredient-containing sauce of the present invention can be applied to, for example, stews, hamburger steaks, pasta dishes, and boiled rice, and is particularly suitable as a pasta sauce. When the ingredient-containing sauce of the present invention is used as a pasta sauce, examples of pasta dishes used in combination include spaghetti, macaroni, and gratin.

Next, the method for producing the ingredient-containing sauce of the present invention will be described. The method for producing the ingredient-containing sauce of the present invention is suitable for producing the ingredient-containing sauce of the present invention described above, and includes a mixing step of mixing raw material sauce, ingredients containing water-insoluble dietary fiber, and indigestible dextrin. and heating the mixture thereof. The ingredients containing water-insoluble dietary fiber and the indigestible dextrin are as described above. The raw material source is the source portion (the portion having fluidity at room temperature) in the source as the production result, and is composed of the raw materials described above. Raw material sauces can be, for example, meat sauces, white sauces, cream sauces, carbonara sauces, oil sauces, tomato sauces, butter sauces, soy sauce sauces, sauces containing Japanese-style broth, and the like.

In the mixing step, the procedure for mixing the raw material source, ingredients containing water-insoluble dietary fiber, and indigestible dextrin is not particularly limited. 2) Ingredients containing water-insoluble dietary fiber and indigestible dextrin may be blended with an intermediate product during production of raw material sauce.

In the mixing step, the blending mass ratio of the ingredients containing water-insoluble dietary fiber and the indigestible dextrin should be such that the dietary fiber content of the ingredient-containing sauce, which is the production result, is 5 to 30% by mass as described above. on the assumption that the ratio of the former to the latter is 1:0.2 to 30, preferably 1:0.3 to 9.

Also, in the mixing step, the amount of ingredients containing water-insoluble dietary fiber is based on the wet weight, on the premise that the dietary fiber content of the ingredient-containing sauce, which is the production result, is 5 to 30% by mass. It is preferably 1 to 60 parts by mass, more preferably 3 to 40 parts by mass with respect to 100 parts by mass of the raw material source.

After the mixing step, the method for heating the mixture of the raw material source, ingredients containing water-insoluble dietary fiber, and indigestible dextrin is not particularly limited, and a known method available for heating this type of sauce is used. can do. Heating of such a mixture is usually carried out under the condition that the inside (central part) of the ingredient containing the water-insoluble dietary fiber is heated. Through such a heating step of the mixture, the intended dietary fiber-containing sauce containing the ingredients is obtained.

After the heating step, if necessary, the ingredients-containing dietary fiber-containing sauce may be retorted (heated and pressurized). Retort treatment can be performed according to a conventional method. The conditions for retort treatment may be appropriately determined according to the type of sauce, the type and size of ingredients containing water-insoluble dietary fiber, etc., and are not particularly limited. A condition maintained for ~25 minutes can be exemplified.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to the following examples. In addition, Example 4 is a reference example.

[Examples 1 to 17 and Comparative Examples 1 to 11]
Burdock root vegetables (dietary fiber content: about 6 g/100 g) and mushroom shimeji mushrooms (dietary fiber content: about 3 g/100 g) are used as ingredients containing water-insoluble dietary fiber, and omelets are used as ingredients that do not contain dietary fiber. Using. Burdock was cut into pieces of 2 mm×2 mm×40 mm and used after being exposed to water. Shimeji mushrooms with a shaft of about 4 mm were selected and cut to a length of 40 mm for use. The tamagoyaki was thinly fried to a thickness of 2 mm, cut into pieces of 3 mm in width and 40 mm in length, and used.
A Japanese-style dashi was made from commercially available consommé and bonito extract, seasoned with seasonings, and thickened with potato starch (soy sauce or sauce containing Japanese-style dashi) was used as a raw material sauce. The viscosity of this raw material source at a product temperature of 20° C. was 30 mPa·s. While the raw material sauce is put in a pot and heated, indigestible dextrin (Matsutani Kagaku Kogyo Fiber Sol 2; dietary fiber content: about 90% by mass) or polydextrose (Koyo Shokai Starlite) is added to the raw material sauce as a water-soluble dietary fiber. III; dietary fiber content of about 75% by mass) was blended in a predetermined amount, a predetermined amount of ingredients were added, and the mixture was heated until the ingredients were cooked to obtain the desired sauce. Tables 1 to 3 below show the blending amounts of each raw material.
100 g of the resulting sauce was sealed in one heat-resistant container and heat-pressed at 120° C. for 15 minutes (retort treatment) to obtain a retort sauce.

[Test example]
After storing the retort sauce of each example and comparative example together with the container containing it in a refrigerator at an internal temperature of 5 ° C. for 6 hours, the container was opened, the contents of the retort sauce was transferred to a heat-resistant dish, and After heating in a microwave oven at 500 W for 90 seconds, the food was eaten by 10 trained expert panelists, and the flavor at that time was evaluated according to the following evaluation criteria. The results are shown in Tables 1 to 3 below as average values of evaluation scores of 10 persons.

<Flavor Evaluation Criteria>
5 points: The flavor of the sauce portion and the flavor of the ingredients are well harmonized, and are very good.
4 points: The flavor of the sauce portion and the flavor of the ingredients are in good harmony.
3 points: The flavor of the sauce portion is slightly weaker than the flavor of the ingredients, but normal deliciousness can be felt.
2 points: Poor because the flavor of the sauce portion is weaker than that of the ingredients.
1 point: The flavor of the sauce portion is too weak or has a strange taste compared to the flavor of the ingredients, and is very unsatisfactory.

As shown in Table 1, each example contains both ingredients containing water-insoluble dietary fiber and indigestible dextrin and has a dietary fiber content of 5 to 30% by mass. The flavor of the sauce was excellent compared to each comparative example without.
Comparative Example 1 contains only ingredients containing water-insoluble dietary fiber as dietary fiber, so the content of dietary fiber is low. As a result, the overall flavor balance was remarkably lowered.
In Comparative Example 4, since tamagoyaki containing no dietary fiber was used as an ingredient, the balance between the flavor of the sauce portion and the flavor of the ingredients was poor due to the influence of the indigestible dextrin used in combination. On the other hand, Comparative Example 7 corresponds to the sauce of Comparative Example 4 from which the indigestible dextrin was removed. However, it does not meet the purpose of efficiently ingesting dietary fiber.
Comparative Examples 5 and 6 used polydextrin as the water-soluble dietary fiber, so the overall flavor balance of the sauce was poor.

As shown in Tables 2 and 3, each example has a dietary fiber content in the sauce in the range of 5 to 30% by weight, and the dietary fiber content in the sauce is outside this range. The flavor of the sauce was excellent compared to each comparative example.
In addition, when comparing Table 2 and Table 3, the sauces listed in Table 2, which have a relatively large amount of ingredients containing water-insoluble dietary fiber, are compared to the sauces listed in Table 3, which have a relatively small amount. The flavor of the sauce was highly evaluated, so the amount of ingredients containing water-insoluble dietary fiber, on a wet weight basis, was slightly less than 4 parts by mass with respect to 100 parts by mass of the raw material sauce, and 30 parts by mass. It can be seen that about parts by mass is preferable.

Claims (3)

An ingredient containing water-insoluble dietary fiber and an indigestible dextrin having a dietary fiber content of 5 to 30% by mass, wherein the ingredient is selected from the group consisting of root vegetables and mushrooms. and
The content ratio of the ingredients to the indigestible dextrin by mass is 1:0.2 to 30 for the former: the latter, and the dietary fiber-containing sauce containing ingredients (however, the sauce containing both carrots and onions is not included). except). 2. The dietary fiber-containing sauce containing ingredients according to claim 1, which is for stew, hamburger, pasta dishes or cooked rice. 1, which contains ingredients containing water-insoluble dietary fiber and indigestible dextrin, has a dietary fiber content of 5 to 30% by mass, and the ingredients are selected from the group consisting of root vegetables and mushrooms A method for producing a dietary fiber-containing sauce containing ingredients (excluding those containing both carrots and onions) that is at least seeds ,
A mixing step of mixing the raw material source, the ingredients and the indigestible dextrin, and a step of heating the mixture,
A method for producing a dietary fiber-containing sauce containing ingredients, wherein in the mixing step, the blending mass ratio of the ingredients and the indigestible dextrin is 1:0.2 to 30 as the former:the latter.