JPH07163319A - Instant-cooking sauce - Google Patents

Abstract

PURPOSE:To obtain the subject sauce excellent in a shape-holding property of a product during distribution at ordinary temperature, free from such deterioration of quality and palatability as commonly occurring in a conventional product in which a hardening oil is used and exhibiting extremely excellent palatability when eaten. CONSTITUTION:This instant-cooking sauce is obtained by compounding a raw material composed of grain powder of e.g. flour, a seasoning, e.g. a spice, other ingredients and a hardening oil, e.g. beef tallow with 0.5-10wt.% (based on the whole fat-and-oil) of a sucrose fatty acid ester (e.g. erucic acid) having HLB of 4h5 and containing a 18-22C unsaturated acid as a constituting fatty acid. Further, the compounding ratio of the hardening oil is preferably 5-50wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an instant cooking sauce using raw materials containing flour such as wheat flour, seasonings, and hydrogenated oil. More specifically, the present invention generally relates to products which are problematic in normal temperature distribution. A new type of instant cooking sauce that does not deteriorate in shape and retains the shape of the product well, and generally does not deteriorate in quality and texture when using hardened oil, and has an extremely good texture during eating. It is about.

[0002]

2. Description of the Related Art In recent years, so-called instant seasoning foods have become widespread, and various types of foods such as solids, flakes, granules, pastes and powders have been developed. However, even for the same food, the product is being made into multiple forms so that the consumer can select a product in an appropriate form according to the purpose of use and easily use it.
Examples of such foods include soups, sauces, and the like. Among them, flour such as wheat flour as a raw material, seasonings, curry containing oil and fat as a main component, stew, etc. Regarding the cooking sauce, especially in the case of products in the form of flakes, granules, etc., it is generally difficult to maintain the product form during normal temperature distribution due to the low melting point of the raw material fats and oils. There is a problem that it becomes difficult to maintain the shape and the appearance is deteriorated.

Therefore, most of these cooking sauces are produced as a solid type product in which many products are so-called roux in a solid form.
When actually cooking using the solid form cooking sauce, for example, in many cases, compared to products in the form of flakes, granules, etc., despite its relatively troublesome handling, Consumers were forced to use the product in the solid form regardless of the purpose of use.

Under such circumstances, various attempts have hitherto been made in order to solve the problem of deterioration of the above-mentioned product form at room temperature distribution. Typical examples thereof are: Attempts have been made to prevent deterioration of the product form and maintain the product form well by using solid oil having a relatively high melting point as the raw material fat and oil, but generally cooking sauces such as curry and stew. When manufacturing
If the fat and oil used as the raw material is a solid fat with a high melting point, the product shape retention is good, but the quality of the product tends to deteriorate, and in fact, the texture when eating is significantly reduced, There is a limit to the use of the solid fat and oil, and it is usually difficult to use 5% or more of the solid fat and oil,
Therefore, even if such a solid fat is used, it is difficult to manufacture a product that satisfies both the shape retention of the product and the texture during eating.

[0005]

Under the circumstances, the present inventors have solved various problems of cooking sauces such as curry and stew, which are found in the above-mentioned conventional techniques. As a result of intensive research aimed at developing a high-quality product that retains good product form even at normal temperature and has an excellent texture during eating, along with cereal flour such as wheat flour and seasonings. The inventors have found that the intended purpose can be achieved by combining and blending a specific hydrogenated oil and a specific sucrose fatty acid ester, and have completed the present invention.

The present invention provides good product shape retention,
Also, the object is to provide a high-quality instant cooking sauce that has an excellent texture when eating.

It is another object of the present invention to provide an instant cooking sauce in the form of flakes, granules, etc., which does not deteriorate the product form even at normal temperature distribution.

Furthermore, the present invention surely solves the problem of product quality deterioration that has been inevitable in the past when solid oil is blended in the raw material, and actually cooks to prepare a cooking sauce. The purpose of the present invention is to provide an instant cooking sauce with a high level of quality that does not deteriorate the texture.

[0009]

The present invention which achieves such an object comprises the following technical means (1) to (5).

(1) A sucrose fatty acid ester having an HLB of 5 or less and a constituent fatty acid being an unsaturated fatty acid having 18 to 22 carbon atoms is mixed with a raw material containing flour such as wheat flour, seasonings and hydrogenated oil. An instant cooking sauce characterized by what you have done.

(2) Hardened oil has an SFI of 55 at 40 ° C.
The instant cooking sauce according to (1) above, which is a hydrogenated oil of 75 or more.

(3) The instant cooking sauce according to the above (1), wherein erucic acid steamed sugar fatty acid ester is blended as the sucrose fatty acid ester.

(4) The blending ratio of hardened oil is 5 to 50% by weight.
The instant cooking sauce according to (1) above.

(5) The instant cooking sauce according to (1), wherein the compounding ratio of the sucrose fatty acid ester is 0.5 to 10% by weight based on the total amount of the oil and fat.

Next, the present invention will be described in more detail. The instant cooking sauce as referred to in the present invention means a cooking sauce in which a specific sucrose fatty acid ester is mixed as a raw material containing flour such as wheat flour, seasonings, and hydrogenated oil as main components. As these cooking sauces, for example,
Typical examples are curry, stew, hayashi, bechamel sauce, domiglas sauce, white sauce, fried rice, odendashi, various soups, etc. If it is a product, the present invention also includes them. Cooking sauces such as these curries and stews are dissolved in water, soup, etc. when actually cooking,
By simmering it together with secondary ingredients such as vegetables and meat,
It can be easily cooked in the form of curry, stew, etc. that can be used as it is, and the cooking sauce can be used for various dishes as a cooking material for both home and commercial use. Is.

[0016] The flour such as wheat flour used in the present invention may be any flour that is generally suitable for being mixed in a cooking sauce, and its kind is not limited, and examples thereof include wheat flour, rice flour and the like. Various starches such as wheat starch, corn starch, potato starch, etc., which have been separated from the above, and processed starches obtained by processing these are preferable. These flours such as wheat flour may be used as they are, or may be subjected to appropriate treatment such as heat treatment, aging treatment, acid treatment and enzyme treatment.

The seasonings used in the present invention may be any ones as long as they are generally used for cooking sauces such as curry and stew, and the kind thereof is not particularly limited. , All ingredients used for so-called seasoning, including raw materials for extracts such as vegetables, fish and shellfish, meat, curry powder, spices, salt, sugar, and flavor seasonings.

Next, hardened oil is added to the instant cooking sauce of the present invention as an essential component. The hardened oil referred to here means hardened oil having an SFI at 40 ° C. of 55 or more and 75 or less. However, as long as it has the SFI value, it can be used regardless of its type, and examples thereof include hardened palm oil, hardened tallow oil, and hardened lard oil. By using a hydrogenated oil having such an SFI value, it is particularly effective in preventing stickiness, and in the case of products in the form of flakes, granules, etc.,
It is effective in maintaining its shape well.

Next, the instant cooking sauce of the present invention is blended with a specific sucrose fatty acid ester as an essential component. The sucrose fatty acid ester referred to here has an HLB of 5 or less and a constituent fatty acid It means a sucrose fatty acid ester which is an unsaturated fatty acid having 18 to 22 carbon atoms.
Here, a maximum of eight fatty acids can be ester-bonded to one molecule of sucrose of the sucrose fatty acid ester, and when a sucrose fatty acid ester of each of the fatty acids is produced, usually, various sucrose fatty acid esters having various substitution degrees are used. Although obtained as a mixture of esters, the sucrose fatty acid ester used in the present invention needs to have an HLB of 5 or less as described above, and the average degree of substitution of the sucrose fatty acid ester is about 2 or more. The sucrose fatty acid ester is a mono-, di-, tri-, tetra-ester and a partial ester having a higher content as a main component,
It is preferable that the HLB is 5 or less, that is, the monoester content is about 30% or less. Preferably, HLB1 ~
2, that is, a monoester content of about 5% or less is optimal. Those having an HLB of 5 or more, that is, those having a monoester content of about 30% or more have low solubility in oils and fats, and it is difficult to achieve the effects of the present invention. In addition, HLB here is Hydrophile Lypoph.
It is an abbreviation for ile balance and is an index for knowing whether the emulsifier is hydrophilic or lipophilic. The smaller this value, the stronger the lipophilicity. In the present invention, HLB of 5 or less, preferably HLB 1-2 is used.

Further, the constituent fatty acid of the sucrose fatty acid ester of the present invention needs to be an unsaturated fatty acid having 18 to 22 carbon atoms, and the constituent fatty acid is an unsaturated fatty acid having 18 to 22 carbon atoms. It is possible to use it regardless of its type. For example, sucrose fatty acid esters of oleic acid, linoleic acid and erucic acid are preferred. Among these, erucic acid is particularly preferable. In this case, an ester of these fatty acids alone may be used, or an ester of a mixture of these fatty acids may be used. In addition, according to the tests conducted by the present inventors, for example, a sucrose fatty acid ester having palmitic acid of a saturated fatty acid having 16 carbon atoms as a constituent fatty acid is not always effective. Kinds have a very important meaning. That is, the content of unsaturated fatty acids in the constituent fatty acids is
70% by weight or more is preferable, and 80% by weight is particularly preferable.
The above is better.

In the instant cooking sauce of the present invention containing these raw materials as essential components, in addition to the above-mentioned components, fats and oils, sugars, colorants, flavors and the like may be appropriately blended as secondary raw materials. It is possible, and the kind of the other raw material to be secondarily added is not particularly limited as long as it is usually added to the cooking sauce.

The blending of such various raw materials naturally varies depending on the type of cooking sauce to be manufactured and the form of the product, but when the blending amount is explained by taking a concentrated type product such as flakes and granules as an example, for example, The fat (hardened oil) is preferably mixed in the raw material in an amount of 5 to 50% by weight. In this case, if the blending amount of fats and oils (hardened oil) is less than the above range, shape retention of the product is not sufficient, and if it is more than the above range, it is not preferable in terms of product quality, and particularly,
It is not preferable because the texture during eating deteriorates.

Next, regarding the blending of flour such as wheat flour,
It may be adjusted appropriately within the range used in a normal cooking sauce, and the compounding amount is not particularly limited.
It is preferable to add 0 to 50% by weight. In this case, if the amount of cereal flour such as wheat flour is larger than the above range, the texture becomes pasty, which is not preferable, and if it is less than the range, the texture is not thick and it is not preferable.
Next, regarding the composition of seasonings, of course, this also depends on the type of cooking sauce to be produced,
In the case of seasonings including salt, sugar, umami seasoning, extract raw material and the like, it is preferable to add 10 to 60% by weight to the raw material.

Next, the sucrose fatty acid ester is blended in an amount of 0.5 to 10%, preferably 1
It is desirable to mix it up to 5%. In this case, if the content of sucrose fatty acid ester is less than the above range, it is difficult to prevent deterioration of the texture of the product due to fats and oils, and the texture at the time of eating, and if more than the above range, it is effective. Is almost the same, and the quality is deteriorated due to the sucrose fatty acid ester, which is not preferable.

In the present invention, the above-mentioned raw materials and blending amounts constitute an instant cooking sauce. When eating this, the cooking sauce such as curry or stew should be cooked by dissolving it in water, soup or the like. Therefore, it is preferable that the concentration of the oil and fat (hardened oil) is about 1 to 6% by weight, and that of the sucrose fatty acid ester is about 0.005 to 0.3% by weight as the concentration of the sauce (excluding ingredients). When the blending amount of the components is adjusted, it becomes possible to eat as a high-quality cooking sauce whose quality and texture are maintained at a high level.

In the present invention, the above-mentioned raw materials are blended in the above-mentioned blending amounts, and they are mixed and homogenized in accordance with a usual method, and then molded into a suitable form by an ordinary method to obtain a suitable form. Can be finished in this case, but in this case,
Suitable product forms include solid, flakes, granules and the like. Furthermore, in this case,
The mixing, mixing, and molding means of the respective raw materials may be in accordance with ordinary methods, and are not particularly limited. For example, the respective raw materials in a non-hydrogenated form under a temperature condition of 60 to 200 ° C. can be homomixed. The mixture may be uniformly mixed using a device such as a cooking mixer, and may be molded into flakes, granules or the like using a device such as melt granulation or extrusion granulation.

In the present invention, it is important to mix each of the above-mentioned raw materials in a non-hydrogenated form without adding water, and to mold the mixture into a product in the form of flakes, granules or the like. The instant cooking sauce of the present invention obtained according to the method is a product having a so-called w / o composition, and has a composition quite different from that of a so-called o / w emulsion having a high water content. Thus, the incorporation of the above-mentioned specific sucrose fatty acid ester in the present invention is not for obtaining an o / w emulsion having a high water content and excellent emulsion stability, but for the conventional product quality and The use of hardened oil, which was used in a limited amount because it causes the deterioration of texture, is possible without deteriorating the quality and texture of the product, and maintains the product form well even at normal temperature distribution. In addition, the instant cooking sauce obtained has a characteristic of high shape retention which is not found in conventional products. Therefore, the present invention incorporates an emulsifier to stabilize the emulsion. It can be said that this is completely different from the conventional technique for producing an o / w emulsion having a high water content and a high water content.

The sucrose fatty acid ester is a kind of emulsifier, and although there is an example in which it has been conventionally used for improving the emulsion stability of an o / w emulsion having a high water content, the present inventors According to the knowledge of the present invention, there is no example in which it is added to a w / o type food produced in a non-hydrolyzed form and the purpose is to improve the texture during eating. It can be said that this is a new finding discovered by the researchers. The instant cooking sauce obtained by the present invention can be made into various kinds and forms by adding raw materials other than the above, and can be commercialized by combining this with other foods. Needless to say.

[0029]

EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to the examples.

Example 1 (1) Instant cream stew sauce element SFI60 (40 ° C.), melting point 53 ° C. 16% by weight beef tallow oil, HLB1 erucic acid sucrose fatty acid ester (trade name ER-, manufactured by Mitsubishi Kasei Foods Co., Ltd.) 190] 0.5% by weight (about 3% by weight of oil and fat), 30% by weight of flour, 1 corn starch
5% by weight, 8% by weight of sugar, 10% by weight of salt, 8% by weight of milk powder, 12% by weight of other seasonings are mixed at room temperature, and the quality is 100 ° C. in a water-free cooking mixer.
The mixture was heated and mixed until it became uniform, and the homogenized product was extruded and molded using an granulator to produce an instant cream stew sauce in the form of granules. The obtained product retains its shape well even when it is distributed at room temperature, and can be used under high temperature (about 50 ° C) in summer.
It has been found that the morphology is preferably retained even in.

(2) Preparation of cream stew 100 g of the granular cream stew sauce produced in the above-mentioned constitution is added to 800 g of hot and cold water, and this is boiled with stirring by a conventional method to dissolve the sauce sufficiently. , Cream stew was prepared. It was found that the obtained product had a smooth characteristic peculiar to cream stew and had a very good texture.

Example 2 (1) Instant curry sauce element SFI55 (40 ° C.), hardened palm oil 27 having a melting point of 50 ° C.
% By weight, erucic acid sucrose fatty acid ester of HLB2 [Mitsubishi Kasei Foods Co., Ltd. trade name ER-290] 1.0% by weight (about 4% by weight of oil and fat), wheat flour 15% by weight, corn starch starch 10% by weight, curry powder 10% by weight, 10% by weight of sugar, 10% by weight of salt, and 17% by weight of other seasonings are mixed at room temperature, and the mixture is heated and mixed with a cooking mixer in an unhydrolyzed state until the product temperature reaches 105 ° C. The homogenized product was molded using a flaker device to produce a flaky curry sauce. The obtained product retains its morphology well even when it is distributed at room temperature, and it retains its shape under high temperature in summer (about 5
It was found that even at 0 ° C., the morphology is retained properly.

(2) Preparation of curry sauce Flake type instant curry sauce 1 produced by the above-mentioned constitution
Curry sauce was prepared by adding 00 g to about 600 g of hot water and boiling it with stirring by a conventional method to sufficiently dissolve the sauce. It was found that the obtained product had a smooth characteristic peculiar to curry sauce and had a very good texture. Comparative Example 1 An instant cream stew was prepared in the same manner as in Example 1 except that erucic acid sucrose fatty acid ester was not used.

Comparative Example 2 SFI40 (40 ° C.), melting point 53 ° C. beef tallow oil was used in place of beef tallow oil, SFI40 (40 ° C.), melting point 45 ° C., and no erucic sucrose fatty acid ester was used. An instant cream stew was produced in the same manner as in Example 1 above.

Comparative Example 3 Immediately similar to Example 1 except that SFI40 (40 ° C.) and melting point 53 ° C. beef tallow oil was used in place of beef tallow oil having SFI40 (40 ° C.) and melting point 45 ° C. A cream stew was produced.

COMPARATIVE EXAMPLE 4 The above-mentioned example was used except that a fat (hardened oil) made of animal oil having SFI80 (40 ° C.) and a melting point of 58 ° C. was used in place of the hardened beef tallow oil having SFI60 (40 ° C.) and a melting point of 53 ° C. An instant cream stew was prepared as in 1.

Comparative test of product quality (1) Test method For the product of the present invention prepared in the above Example 1 and each product prepared in the above Comparative Examples 1 to 4, texture, shape retention and comprehensive evaluation A sensory evaluation test was conducted by a panel of 20 people with the items as test items. In this case, as for the texture, as shown in Example 1 above, the sensory evaluation test was conducted on the one prepared by using the element of the instant cooking sauce (instant cream stew) of the present invention in the actual usage form. It means the result when implemented. In this case, the concentration of fats and oils in the usage form at the time of eating should be about 1.9% by weight, and the concentration of sucrose fatty acid ester should be about 0.06.
It was prepared so as to have a weight percentage. Also, as the evaluation content,
Regarding the texture, the quality of the texture (including texture) when the cooking sauce in the above usage form at the time of eating was eaten at a temperature of 60 to 80 ° C. was judged, and ◯ is good,
X indicates that it is felt like "wax" and the texture is poor, and ◎ indicates that there is no problem, ◯ indicates that there is no problem, and X indicates that the texture retention is poor. In addition, the overall evaluation is based on a 5-point evaluation in which the most preferable product is 5 and the least preferable product is 1.

[0038]

[Table 1]

(2) Test Results Table 1 shows the results of the product quality comparison test conducted by the above test method. As is clear from the results in Table 1, those without erucic acid sucrose fatty acid ester have a poor texture and low evaluation, and those without hardened oil are
The shape retention of the product is poor and the evaluation is low.
Those using a hardened oil of 80 (40 ° C.) or higher had no problem in shape retention, but had a poor texture, and these were found to be poor in the comprehensive evaluation. On the other hand, when a specific hydrogenated oil and erucic acid sucrose fatty acid ester were combined, both the texture and the shape retention were highly evaluated, and it was found that there was no problem in the overall evaluation. Incidentally, oleic acid sucrose fatty acid ester in place of the erucic acid sucrose fatty acid ester, the same test was carried out using linoleic acid sucrose fatty acid ester,
It was found that the same effect as in the case of using the erucic acid sucrose fatty acid ester was obtained.

[0040]

As described in detail above, according to the present invention, a hardened oil having an SFI at 40 ° C. of 55 or more and 75 or less is used as an oil and fat. The incorporation of a sucrose fatty acid ester, which is an unsaturated fatty acid having 18 to 22 carbon atoms, is an essential requirement, and by adopting such a configuration, the present invention provides the following effects. To be

(1) The hardened oil, which has hitherto been limited in use in terms of quality and texture, can be used in a higher compounding amount. (2) It is possible to surely solve the problem of deterioration of the product form that occurs during normal temperature distribution, and to maintain the good form of the product form such as flakes and granules for a long time. (3) Even if the hydrogenated oil is used in a high blending amount, it is possible to surely prevent the texture from being deteriorated at the time of eating. According to the instant cooking sauce of the present invention, a high level of quality and texture can be obtained. It is possible to easily and quickly cook a cooking sauce having.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Toshinori Takayanagi 1 Toho-cho, Yokkaichi-shi, Mie Mitsubishi Kasei Corporation Yokkaichi Plant (72) Inventor Koji Matsuda 5-13-3 Ginza, Chuo-ku, Tokyo Mitsubishi Kasei Food Co., Ltd.

Claims (5)

[Claims] 1. A sucrose fatty acid ester having an HLB of 5 or less and a constituent fatty acid being an unsaturated fatty acid having 18 to 22 carbon atoms is mixed with a raw material containing flour such as wheat flour, seasonings and hydrogenated oil. Instant cooking sauce characterized by that. 2. The instant cooking sauce according to claim 1, wherein the hardened oil is a hardened oil having an SFI at 40 ° C. of 55 or more and 75 or less. 3. The instant cooking sauce according to claim 1, wherein erucic acid sucrose fatty acid ester is mixed as the sucrose fatty acid ester. 4. The instant cooking sauce according to claim 1, wherein the blending ratio of the hardened oil is 5 to 50% by weight. 5. The instant cooking sauce according to claim 1, wherein the compounding ratio of the sucrose fatty acid ester is 0.5 to 10% by weight based on the total amount of the oil and fat.