JP7336515B2 - Sauce for noodles and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a food sauce to be eaten with solid ingredients such as noodles and rice, and more particularly to a food sauce that is resistant to spoilage by microorganisms and has excellent texture.

Food sauces that are distributed at room temperature are usually filled in sealed containers and subjected to sterilization such as retort treatment so that they do not deteriorate due to microorganisms during the period from production to consumption. However, among the microorganisms involved in food spoilage, there are thermophilic bacteria, heat-resistant bacteria, etc., which have an optimum growth temperature of 40 ° C. or higher (for example, Moorella Thermoacetica, etc.). Bacteria cannot be sterilized by retort treatment. Therefore, if the distribution environment for food sauces is likely to reach a temperature of 40°C or higher, it is necessary to control the temperature so that thermophilic bacteria do not grow during the distribution process, increasing distribution costs.

In addition, conventionally, bacteriostatic agents have been added to distributed foods in order to control microorganisms. Although bacteriostatic emulsifiers have been used, the bacteriostatic action of bacteriostatic emulsifiers is known to be inhibited in the presence of starch. As a technique for solving this problem, for example, Patent Document 1 discloses that amylopectin is contained in an amount of 99% by mass or more as a starch used in combination with a bacteriostatic emulsifier in flavored beverages in sealed containers such as soups, sweet red bean soup, and milkshakes. It is described that the use of starch prevents the bacteriostatic effect of the bacteriostatic emulsifier from being inhibited, thereby improving the preservability of the beverage. In Patent Document 2, in view of the fact that the bacteriostatic action of fatty acid esters is inhibited by amylose in starch in starch-containing beverages such as corn potage soup packed in a container, starch is enzymatically decomposed into starch. It is described to reduce the amount of amylose in

Patent Document 3 discloses a food containing normal water-soluble starch (amylose, amylopectin, dextrin, etc.), which is not a special starch containing 99% by mass or more of amylopectin, specifically grain tea such as barley tea. , soups, porridges, shiruko, Chinese-style desserts, etc., a method of decomposing water-soluble starch and adding a bacteriostatic emulsifier to the food is described.

JP-A-1-174363 JP 2008-92867 A JP-A-11-169113

The "starch containing 99% by mass or more of amylopectin" described in Patent Document 1 does not inhibit the bacteriostatic action of the bacteriostatic emulsifier, and is therefore useful as a starch used in combination with the bacteriostatic emulsifier. However, according to the findings of the present inventors, when such an amylopectin-rich starch is used in a food sauce (fluid food to be eaten by adding it to solid food) such as pasta sauce, it is not compatible with solid food such as pasta. It deteriorates, and problems arise especially in terms of texture, such as a lack of unity between the sauce and the solid food. Patent Literature 1 does not describe problems specific to such food sauces.

As a method for solving the problem of deterioration in the texture of food sauces caused by the use of amylopectin-rich starch, it is conceivable to incorporate grain flour such as wheat flour into food sauces. However, in this method, the bacteriostatic action of the bacteriostatic emulsifier may be inhibited by the starch derived from the flour. There has not yet been provided a food sauce that does not deteriorate easily even when placed in a relatively high-temperature distribution environment by using amylopectin-rich starch and that is excellent in quality such as texture.

An object of the present invention is to provide a food sauce that has excellent microbial safety, does not easily deteriorate even when placed in a relatively high-temperature distribution environment, has good compatibility with solid foods, and has excellent texture. .

The present invention is a food sauce containing 0.4 to 7% by mass of starch containing 99% by mass or more of amylopectin, a fatty acid ester, and 3.5 to 15% by mass of fat and oil having a melting point of 35° C. or higher.

Further, the present invention provides a food product comprising a step of mixing a starch containing 99% by mass or more of amylopectin, a fatty acid ester, and a fat having a melting point of 35°C or higher to obtain a mixture, and a step of heating the mixture. It is a sauce manufacturing method.

The food sauce of the present invention contains starch containing 99% by mass or more of amylopectin (hereinafter also referred to as "amylopectin-rich starch"). In the food sauce of the present invention, starch is necessary for imparting thickness to the sauce. The disadvantage that the bacteriostatic action is inhibited by starch is prevented, and the sauce can be endowed with effective microbial safety, even against thermophilic bacteria.

As the amylopectin-rich starch, glutinous plant-derived starch can be used, and one type can be used alone or two or more types can be used in combination. Examples of plants that can be a source of amylopectin-rich starch include rice, wheat, corn, tapioca, potato, etc., provided that they are glutinous. In particular, waxy corn starch, which is a starch derived from glutinous corn, is preferably used as an amylopectin-rich starch in the present invention because it is excellent in imparting thickening to food sauces. The amylopectin-rich starch used in the present invention is typically unprocessed starch, but may be subjected to one or more treatments such as fat processing, pregelatinization, etherification, esterification, cross-linking, and oxidation. .

In the food sauce of the present invention, the content of amylopectin-rich starch is 0.4-7% by mass, preferably 2.5-5% by mass, based on the total mass of the sauce. If the content of amylopectin-rich starch is too low, the properties of the sauce brought about by the starch may deteriorate, such as insufficient thickening of the sauce. not produce good quality. In addition, the "content of amylopectin-rich starch" referred to here is not only the amylopectin-rich starch contained alone in the sauce, but also the amylopectin-rich starch in other ingredients contained in the sauce. content. The latter amylopectin-rich starch is contained in the flour, for example, when the food sauce contains flour such as corn flour (when the flour such as corn flour is used as the raw material for the food sauce). It corresponds to amylopectin-rich starch.

The food sauce of the present invention further contains a fatty acid ester, which is a type of bacteriostatic emulsifier, in addition to the amylopectin-rich starch. Since the food sauce of the present invention contains amylopectin-rich starch and fatty acid ester, it has excellent microbial safety due to the bacteriostatic action of the fatty acid ester, and is unlikely to spoil even when placed in a relatively high-temperature distribution environment. Become.

Examples of fatty acid esters include sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and the like, and these may be used alone or in combination of two or more. . Among these, sucrose fatty acid esters are particularly preferably used in the present invention because they have bacteriostatic action while maintaining the flavor of food sauces.

In the food sauce of the present invention, the content of the fatty acid ester is preferably 0.06-1% by mass, more preferably 0.1-0.4% by mass, based on the total mass of the sauce. If the fatty acid ester content is too low, the microbial safety of the food sauce may decrease and the food sauce may deteriorate over time. The taste may deteriorate.

The food sauce of the present invention contains, in addition to the amylopectin-rich starch and fatty acid ester, fats and oils having a melting point of 35° C. or higher (hereinafter also referred to as "high melting point fats and oils"). By containing high-melting-point fats and oils, the food sauce has improved entanglement with solid foodstuffs, and melts well in the mouth.

As used herein, the melting point of fats and oils means the elevated melting point based on the Standard Fat Analysis Test Method (2.2.4.2-1996). The high-melting-point fats and oils used in the present invention may be composed of one kind of fats and oils, or may be composed of a plurality of kinds of fats and oils. When the high-melting-point fat is a mixture of a plurality of fats and oils, the melting point of the mixture should be 35°C or higher. The melting point of the high-melting-point fat is preferably 37°C or higher and 50°C or lower. The melting point of ordinary butter is about 30°C.

Examples of oils and fats that have a melting point of 35°C or higher by themselves include sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, olive oil, palm oil, palm kernel oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, and kapok oil. , coconut oil, linseed oil, sesame oil, grape oil, and other animal oils and fats; beef tallow, lard, fish oil, whale oil, butter, and other milk fats; and hardened oils and fats made from one or more of these oils , fractionated oils and fats, and processed oils and fats such as transesterified oils and fats. The high-melting-point fats and oils used in the present invention may consist of one or more of these fats and oils, or in addition to one or two of these fats and oils, general vegetable fats and oils may be added. It may contain oils and fats having a melting point of less than 35° C. when used alone. Processed oils and fats composed of palm oil and soybean oil can be exemplified as the high-melting-point oils and fats preferably used in the present invention.

In the food sauce of the present invention, the content of the high-melting fat is 3.5-15% by mass, preferably 5-10% by mass, based on the total mass of the sauce. If the content of the high-melting-point fat is too low, the quality of the sauce due to the amylopectin-rich starch may significantly deteriorate.

The food sauce of the present invention may contain a polysaccharide thickener. The polysaccharide thickener contained in the food sauce imparts an appropriate viscosity to the sauce, and combined with the action and effect of the high-melting fat and oil, when the sauce is eaten over solid food such as noodles and rice. Further improvement in texture can be expected, such as an improved sense of unity between the sauce and the solid food material. As the polysaccharide thickener, those commonly used in the food field can be used without particular limitation, and examples thereof include pectin, alginic acid, alginates, guar gum, locust bean gum, tamarind gum, xanthan gum, gum arabic, glucomannan, and galacto. Mannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, pullulan, curdlan, gellan gum, konjac flour, cellulose and its derivatives (carboxymethyl cellulose, microcrystalline cellulose, etc.), soybean polysaccharides, etc. One type can be used alone or two or more types can be used in combination. Among these thickening polysaccharides, xanthan gum is particularly preferred.

In the food sauce of the present invention, the content of the polysaccharide thickener is preferably 0.01 to 0.3% by mass, more preferably 0.03 to 0.1% by mass, based on the total mass of the sauce. is. If the polysaccharide thickener content is too low, its use is meaningless, and if the polysaccharide thickener content is too high, the taste of the sauce may deteriorate.

The food sauce of the present invention typically contains water. The content of water is preferably 50 to 85% by mass, more preferably 60 to 80% by mass, based on the total mass of the sauce, from the viewpoint of improving the taste and texture of the food sauce and production efficiency. .

The food sauce of the present invention may further contain other ingredients in addition to the above ingredients (amylopectin-rich starch, fatty acid ester, high melting point fat, polysaccharide thickener, and water). Other ingredients include, for example, flour such as wheat flour, barley flour, and rice flour; milk, fresh cream, cheese, eggs, sugar, salt, soy sauce, vinegar, spices, bouillon, consommé, acidulant, stabilizer, coloring agent, etc. These may be used alone or in combination of two or more depending on the use of the food sauce.

The food sauce of the present invention may contain solid ingredients. Examples of solid ingredients include meats such as chicken, pork, bacon, and pancetta; seafood such as shrimp, squid, clams, and scallops; vegetables such as onions, carrots, green peppers, and garlic; mushrooms, porcini, shimeji mushrooms, and shiitake mushrooms. and the like, and one of them can be used alone or two or more of them can be used in combination.

The food sauce of the present invention may be a cream sauce. Specific examples of cream-based sauces to which the food sauce of the present invention can be applied include, for example, white cream sauce and carbonara sauce based on white roux, tomato cream sauce based on tomato sauce, and white wine-based sauce. Van blanc sauce etc. are mentioned. When the food sauce of the present invention is a cream sauce, it typically contains milk, fresh cream, cheese, egg yolk, and the like.

The food sauce of the present invention may be a heat-sterilized food sauce. That is, the food sauce of the present invention may be heat sterilized. The heat sterilization treatment method is not limited, and known treatment methods can be used without particular limitation, and a plurality of treatment methods may be combined. The conditions for the heat sterilization treatment can follow conventionally known general heat sterilization conditions. A preferred example of heat sterilization is retort sterilization, that is, sterilization by pressurizing and heating at 120° C. for 4 minutes at the center of the food inside the container, or equivalent heat. When the food sauce is subjected to retort sterilization, the treatment conditions are preferably "121° C. or higher, F ₀ value is 10 or higher" from the viewpoint of stasis of thermophilic bacteria more reliably. The _F0 value is a numerical value that serves as an index of the degree of sterilization of microorganisms, and is usually calculated by the following formula based on the sterilization temperature (the temperature of the material to be sterilized (°C)) and the holding time (minutes). In the following formula, t is the sterilization temperature (°C) and a is the retention time (minutes).
_F0 value = 10 (t-121.1) / 10 x a

Although the food sauce of the present invention may be eaten alone as it is, it is typically eaten together with solid foodstuffs by pouring, dressing, coating, or mixing them on solid foodstuffs. Examples of solid foods include noodles, rice, bread, meat, seafood, vegetables, and salads. The food sauce of the present invention is particularly excellent in compatibility with noodles. You can get a nice texture. Therefore, the food sauce of the present invention is particularly useful for noodles. Noodles to which the food sauce of the present invention can be applied are not particularly limited. Examples include noodle skins such as skins. The food sauce of the present invention is particularly useful as a pasta sauce. The term "pasta" as used herein refers to noodles made mainly from durum semolina or durum wheat flour. Specific examples include long pasta such as spaghetti, short pasta such as macaroni, and flat pasta such as lasagna. mentioned.

The food sauce of the present invention can be used for dishes such as cold pasta dishes that are eaten at a relatively low temperature, but it can also be used for dishes that are eaten at a relatively high temperature such as warm pasta dishes. It is especially useful in dishes with According to the findings of the present inventors, warm pasta sauces containing amylopectin-rich starch are particularly poorly compatible with noodles (pastas) and lack a sense of unity between the sauce and the noodles. According to this, even when used as a hot sauce, the sauce and noodles have a sense of unity, and a good texture can be obtained. From the viewpoint of achieving such effects more reliably, the food sauce of the present invention is preferably eaten at a temperature of 45 to 75° C. when combined with solid foodstuffs, and preferably at a temperature of 50° C. More preferably eaten at ~70°C.

Next, the method for producing the food sauce of the present invention (hereinafter also simply referred to as the “production method”) will be described. The food sauce of the present invention described above can be produced by the production method of the present invention, which will be described later. Regarding the production method of the present invention, which will be described later, mainly the points not mentioned in the above description of the food sauce of the present invention will be described. Unless otherwise specified, the above description of the food sauce of the present invention is appropriately applied to the production method of the present invention.

The production method of the present invention comprises a mixing step of mixing an amylopectin-rich starch, a fatty acid ester, and a high-melting-point fat to obtain a mixture, and a heating step of heating the mixture. In the mixing step, the order of mixing raw materials is not particularly limited, and all source raw materials including amylopectin-rich starch, fatty acid ester and high-melting-point fat may be mixed at once, and the source raw materials to be used may be mixed in any order. May be mixed.

In the heating step, the method of heating the mixture is not particularly limited, and examples thereof include wet heating, dry heating, and microwave heating. The heating temperature (the temperature of the mixture during heating) in the heating step is not particularly limited as long as it is a temperature at which the starch (amylopectin-rich starch) in the mixture is gelatinized, but is preferably 75 to 85°C. . Also, the heating time in the heating step is not particularly limited, but it is preferably 3 to 5 minutes after reaching the preferred temperature.

Through the heating step, the food sauce, which is the object of production of the present invention, is obtained. When the food sauce to be manufactured is heat-sterilized sauce such as retort sterilization, the sterilization step is carried out after the heating step. For example, when retort sterilization is performed, the food sauce that has undergone the heating step is filled into a container such as a bag, sealed, and heated at 120° C. or higher for a predetermined period of time.

In the production method of the present invention, the mixing step preferably includes the following steps of preparing a fat-containing liquid, homogenizing step, and fat-starch mixing step. A preferred embodiment of such a mixing step will be described below.

In a preferred embodiment of the mixing step, first, a fat-containing liquid that does not contain amylopectin-rich starch and fatty acid ester and contains a high melting point fat is prepared (fat-containing liquid preparation step). The fat-containing liquid only needs to satisfy the requirement that it does not contain amylopectin-rich starch and fatty acid ester and contains high-melting-point fats and oils, and contains at least high-melting-point fats and oils and water, and may further contain other components. I do not care. For example, when a polysaccharide thickener is contained in a food sauce, which is the object of production, the polysaccharide thickener may be contained in the fat-containing liquid. Moreover, the fat-containing liquid may be heated before the fat-containing liquid is subjected to the homogenization treatment described below.

The fat-containing liquid may contain all or part of the high-melting-point fat used in the production of the food sauce. The fat-containing liquid preferably contains 70% by mass or more of the total amount of the high-melting point fat used in the production of the food sauce, more preferably 80% by mass or more of the total amount. It is more preferable to contain 90% by mass or more. The high-melting-point fat used as a raw material for preparing the fat-containing liquid may be either solid or liquid at normal temperature and normal pressure, and its form does not matter.

In a preferred embodiment of the mixing step, the fat-containing liquid is then homogenized to obtain a homogenized liquid (homogenization step). The homogenization treatment can be carried out according to a conventional method using, for example, a high-speed rotating stirrer, colloid mill, ultrasonic emulsifier, shear type, impact type, or cavitation type homogenizer. In particular, it is preferable to use a high pressure type homogenizer. The number of rotations of the homogenizer in the homogenization process is not particularly limited, and may be appropriately adjusted according to the type of food sauce to be produced. For example, when the food sauce is a cream-based sauce, the pressure applied to the material to be processed (the fat-containing liquid) in the homogenization process is preferably 10 to 80 MPa, more preferably 20 to 60 MPa.

In a preferred embodiment of the mixing step, the homogenized liquid is then mixed with amylopectin-rich starch and fatty acid ester (fat-starch mixing step). In the fat-and-starch mixing step, all of the raw materials other than the amylopectin-rich starch and the fatty acid ester, which have not been used in the previous steps (oil-containing liquid preparation step, homogenization step), are mixed. be able to.

According to a preferred embodiment of the mixing step, as described above, the essential raw materials, amylopectin-rich starch, fatty acid ester, and high-melting fat are not mixed at once, and an aqueous homogenized liquid containing the high-melting fat is first prepared. Then, the homogenized solution is mixed with the remaining raw materials, so that the resulting food sauce has a very smooth texture and a sense of unity with solid ingredients such as noodles. is easy to exhibit.

EXAMPLES The present invention will be further described with reference to examples below, but the present invention is not limited to the following examples. In addition, Examples 3, 5 and 6 are reference examples.

[Examples 1 to 4 and Comparative Examples 1 to 4]
Raw materials A shown in Table 1 below were mixed according to formulation A in Table 1 to prepare a fat-containing liquid containing fat and not containing amylopectin-rich starch and fatty acid ester (oil-containing liquid preparation step). Next, using a high-pressure type homogenizer (manufactured by Izumi Food Machinery Co., Ltd., trade name "homogenizer"), the fat-containing liquid was homogenized to obtain a homogenized liquid (homogenization step). The pressure applied to the oil-containing liquid in this homogenization treatment was 40 to 60 MPa. Next, the homogenized solution and raw material B (other raw materials containing amylopectin-rich starch and fatty acid ester) shown in Table 1 below are mixed (oil-starch mixing step), and the mixture is It was heated to 90°C (heating step) to produce a carbonara sauce as a noodle sauce. Next, 140 g of carbonara sauce was filled in a retort pouch, sealed, and subjected to retort sterilization treatment at 121° C. for 15 minutes to produce retort sterilized carbonara sauce.

The details of the main raw materials used in the production of the carbonara sauce are as follows.
・ Amylopectin-rich starch: waxy corn starch, manufactured by Matsutani Chemical Co., Ltd., trade name “Pine Starch”
・ Fatty acid ester (bacteriostatic emulsifier): sucrose palmitate, manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name “P-1670”
Fats and oils (shortening, high melting point fats and oils): manufactured by Fuji Oil (Thailand) Co., Ltd., trade name “Bakemaster”, melting point 37°C
・ Fat (solid fat, high melting point fat): hardened rapeseed oil, melting point 48°C
・Oils and fats (butter, non-high-melting-point oils and fats): commercial products, melting point 30°C
・ Fats and oils (salad oil, non-high-melting-point fats and oils): commercial products ・ Polysaccharide thickener: xanthan gum, manufactured by DSP Gokyo Food & Chemical Co., Ltd., trade name “Monat Gum GS”

[Test example]
The retort-sterilized carbonara sauce (noodle sauce) of each example and comparative example was boiled in hot water to obtain a hot sauce with a product temperature of 50 to 60°C. Also, dried spaghetti (manufactured by Nisshin Foods Co., Ltd., trade name “Ma-ma-spaghetti 1.6 mm”, diameter of dried noodle strings 1.8 mm) was boiled for a specified time to produce boiled spaghetti. 235 g of the boiled spaghetti and 140 g of the hot sauce were combined to obtain a pasta dish (spaghetti carbonara), which was eaten by 10 expert panelists and evaluated for texture according to the following evaluation criteria. The results are shown in Table 2 below as an average value of 10 evaluation points.

<Evaluation criteria for texture>
5 points: The sauce is very smooth, the noodles are sufficiently entwined, and the texture is very unified.
4 points: The sauce is smooth and easily entwined with the noodles, and has a unified texture.
3 points: The texture that the sauce and the noodles have minimum harmony and can be eaten without resistance.
2 points: The sauce is not smooth, and the noodles are not easily entwined, and the texture lacks a sense of unity.
1 point: The sauce is not smooth and does not get entangled with the noodles.

As shown in Table 2, each example contains 3.5 to 15% by mass of high-melting-point fat that has a melting point of 35 ° C. or higher, compared to each comparative example that does not satisfy this, The texture of the pasta dish was excellent.

[Examples 5-7 and Comparative Examples 5-6]
A retort-sterilized carbonara sauce was produced in the same manner as described above, except that the content of amylopectin-rich starch (waxy corn starch) in the carbonara sauce was changed, specifically, the carbonara sauce formulation was changed to formulation B in Table 1. . Then, regarding the produced sauce, the texture of the pasta dish (spaghetti carbonara) was evaluated in the same manner as in the above [Test Example]. The results are shown in Table 3 below.

As shown in Table 3, each example contains 0.4 to 7% by mass of amylopectin-rich starch, so that the texture of pasta dishes is superior to each comparative example that does not satisfy this. Ta.

[Examples 8-9]
A retort-sterilized carbonara sauce was produced in the same manner as described above, except that the type of polysaccharide thickener contained in the carbonara sauce was changed. Formulation A in Table 1 was used for the carbonara sauce. Then, regarding the produced sauce, the texture of the pasta dish (spaghetti carbonara) was evaluated in the same manner as in the above [Test Example]. The results are shown in Table 4 below.

Among the examples in Table 4, Example 2 using xanthan gum as the thickening polysaccharide received the highest evaluation, indicating that xanthan gum is particularly preferable as the thickening polysaccharide.

ADVANTAGE OF THE INVENTION According to this invention, the food sauce which is excellent in microbial safety, does not spoil easily even if it is placed in a distribution environment of a relatively high temperature, has good compatibility with solid foodstuffs, and is excellent in texture is provided.

Claims (9)

A noodle sauce containing 2.5 to 6% by mass of starch containing 99% by mass or more of amylopectin, a fatty acid ester, and 3.5 to 10% by mass of fat and oil having a melting point of 35°C or more. 2. The noodle sauce according to claim 1, which contains waxy corn starch as the starch. 3. The noodle sauce according to claim 1 or 2, comprising a sucrose fatty acid ester as the fatty acid ester. The noodle sauce according to any one of claims 1 to 3, wherein the content of the fatty acid ester is 0.06 to 1% by mass. The noodle sauce according to any one of claims 1 to 4, further comprising a polysaccharide thickener. The noodle sauce according to any one of claims 1 to 5, which is a cream sauce. The noodle sauce according to any one of claims 1 to 6, which has been heat sterilized. The noodle sauce according to any one of claims 1 to 7, which is eaten at a product temperature of 45 to 75°C. A method for producing the noodle sauce according to any one of claims 1 to 8,
A mixing step of obtaining a mixture by mixing a starch containing 99% by mass or more of amylopectin, a fatty acid ester, and a fat having a melting point of 35° C. or higher, and a step of heating the mixture ;
The mixing step includes
a step of preparing a fat-containing liquid containing the fat and not containing the starch and the fatty acid ester;
A step of homogenizing the fat-containing liquid to obtain a homogenized liquid;
A method for producing a noodle sauce, comprising mixing the homogenized liquid with the starch and the fatty acid ester.