JPH07194335A - Paste agent used for edible sauce - Google Patents

Abstract

PURPOSE:To provide a paste agent free from the change in luster, transparency, etc., and giving excellent edible sauces. CONSTITUTION:A paste agent used for edible sauces comprises sodium carboxymethyl cellulose having a 2% aqueous solution viscosity of 100-20000mpa.s and a degree of etherification of 0.3-2.5.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste used for an edible sauce.

[0002]

2. Description of the Related Art Conventional edible sauces are known such as those used for dumplings, glutinous rice cakes, etc., and those used for Japanese sweets such as soy sauce sauce and sesame sauce. These edible sauces are produced mainly by mixing starch with starch, sizing agents typified by sodium alginate, seasonings such as soy sauce and sugar, flavoring agents such as caramel and water, and then heating and gelatinizing. ing.

[0003]

However, in such a conventional edible sauce, the degree of gelatinization, that is, the viscosity of the sauce varies depending on the amount of water added, heating temperature, heating time, stirring conditions, etc. However, the viscosity was changed each time it was manufactured, and the thixotropy was insufficient for the sauce to sufficiently adhere to food.

Further, due to the aging of the starch used as a sizing agent, there is a problem that when cooled, the sauce becomes white and the gloss and color tone deteriorate over time.

[0005]

SUMMARY OF THE INVENTION In view of the above circumstances, the present invention focuses on a paste compounded in a sauce in order to provide a viscosity suitable for an edible sauce and thixotropy, and a specific carboxy It has been completed by finding that the above problems can be overcome by using sodium methylcellulose (hereinafter referred to as CMC).

That is, the viscosity of a 2% aqueous solution is 100 to 20.
000 mpa · s, and degree of etherification 0.3-2.2
It is a paste used for edible sauce made of CMC.

(Requirements Constituting Means) CMC used in the present invention has a 2% aqueous solution viscosity at 25 ° C. of 100 to 2
A resin having a degree of etherification (ether substitution degree of carboxymethyl group) of 0.3 to 2.2, preferably 0.6 to 1.8, is used. When the viscosity is less than 100 mpa · s, a large amount of the additive is required to obtain suitable physical properties of the sag, which is not economically preferable. When the viscosity exceeds 20000 mpa · s, the amount of the additive is conversely small and suitable physical properties are achieved. Can not. If the degree of etherification is less than 0.3, it is difficult to obtain a suitable viscosity of the sag, and if it exceeds 2.2, the amount of sediment in the sag increases, and it is difficult to obtain the desired thixotropy. The CMC may be used alone or in combination of two or more.

The CMC is 1.0 to 7.0 in the edible sauce.
It is preferably contained in the amount by weight from the viewpoint of thixotropy and viscosity of the resulting sauce.

The edible sauce containing CMC can be easily adjusted with the above content so that the physical properties suitable as a sauce, that is, the thixotropy, becomes 0.4 or less and the viscosity becomes 4000 to 7000 mpa · s. If the thixotropy exceeds 0.4, the flowability of the dripping increases, that is, dripping occurs, which is not preferable.

The term "thixotropic property" as used in the present invention means a value measured by the following. Method for measuring thixotropic property (a) Measuring instrument: BH type viscometer (b) Measuring method: (a) Adjusting the concentration according to the intrinsic viscosity of the sample CMC to 1
Prepare a CMC aqueous solution of 0000 ± 500 mpa · s,
After stirring well, wrap and let stand overnight in a 25 ° C constant temperature bath. (B) Take out from the constant temperature bath and stir thoroughly with a glass rod. (C) The sample was a BH viscometer, rotor No. 5 is used,
Rotation speed 2r. p. m and 20r. p. m, each viscosity was measured, and the rotation speed was 2 r. p. Rotation speed 20r. p. The thixotropy is defined by the quotient of the viscosity at m. The smaller this value, the greater the thixotropy. Thixotropic property = viscosity (20 rpm) ÷ viscosity (2
r. p. m)

[0011]

[Function] CMC is superior to conventional products in quality stability (no rot, less change by heat, turbidity, deterioration of aqueous solution color tone, etc.) than natural sizing agents such as starch. Moreover, dripping can be prevented by increasing the thixotropy of the dripping. This is because the larger the gel state in which the mesh structure is formed by the entanglement of CMC molecules and the interaction with water molecules, the less the liquid drip and the smaller the fluidity of the solution.

[0012]

Example An edible sauce was prepared according to the following formulation. Prescription 1 (parts by weight) Paste amount (Additional amount shown in Table 1) Sugar 60 parts Powdered soy sauce 20 parts Seasoning 7 parts Water 180 parts Mix with formulation 1 and heat to dissolve at 80 ° C for 30 minutes .

[0013] With the formulation of Formulation 2, homogenize and heat to dissolve at 80 ° C. for 30 minutes.

Examples 1 to 8 and Comparative Examples 1 to 6 The thixotropic properties and viscosities of the edible sauces obtained in the above formulations 1 and 2 were measured immediately after the production, and the gloss, the transparency, and the transparency immediately after the production and after 10 days were measured. The sediment was observed. Also, the amount of sticking of the mochi on the rice cake was measured using a cutting rice cake. The results are shown in Tables 1 and 2. In these evaluations,
Appropriate viscosity of edible sauce (4000-7000mp
In order to obtain a.s), the amount of each paste added was varied and the above evaluation was performed.

[0015]

[Table 1]

[0016]

[Table 2]

[0017]

EFFECTS OF THE INVENTION By using a specific CMC as a sizing agent for an edible sauce, a suitable edible sauce having excellent gloss, transparency, thixotropy and viscosity can be obtained without change over time.

Claims (2)

[Claims] 1. A 2% aqueous solution having a viscosity of 100 to 20000.
mpa · s and the degree of etherification is 0.3 to 2.2.
A paste used for edible sauces, which is sodium carboxymethyl cellulose. 2. An edible sauce containing the paste according to claim 1.