JPS63279770A - Pasta sauce and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled sauce for mixing into pastas such as spaghetti, having excellent gross and flavor and being stable for a long time, by heat melting oil or fat, adding an emulsifying agent to the melt, then rapidly cooling and kneading the mixture and gently stirring the knead in a storing vessel. CONSTITUTION:Oil or fat (preferably liquid oil or mixed oil or fat consisting of the liquid oil and oil or fat flake having high melting point or natural wax) of preferably 45-55wt.% is heat melted and am emulsifying agent (preferably glycerin fatty acid ester, etc.) of preferably 1-2wt.% is added thereto to completely dissolve the oil or fat. Further a powdery seasoning (preferably mustard Alaska pollack, powdery soy sauce, etc.) of preferably 30-55wt.% is added to the solution and as necessary powdery oil or fat is added thereto in order to disperse the seasoning. Then the mixture is rapidly cooled and kneaded and gently stirred in a storing vessel to provide the aimed pasta sauce.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a pasta sauce to be mixed with pasta such as spaghetti, macaroni, noodles, etc. and provided for consumption, and a method for producing the same.

[Conventional technology]

Pasta sauces that have been developed include canned products, retort products, powder products, and products that combine retort products and powder products. [Problems to be solved by the invention] However, since canned products and retort products are heated for 3 to 10 minutes and then poured over boiled pasta, they require time to warm up. In addition, canned or retort pasta sauce has a high water content, and pasta, especially spaghetti, loses its physical properties.

On the other hand, powdered products can be prepared simply by pouring them over boiled pasta, but because there is no fat or oil, the pasta is lackluster and has a bad flavor.

Therefore, an object of the present invention is to provide a pasta sauce that can be poured over boiled pasta, can give gloss to the pasta, and has an excellent flavor, and a method for producing the same.

[Means for solving problems]

The present inventors have conducted intensive research on the flavor, storage, and emulsion stability of products in which powdered seasonings are suspended in fats and oils, and as a result, have completed a new pasta sauce and a method for producing the same.

The present invention is the following pasta sauce and method for producing the same.

(1) Pasta sauce made by rapidly cooling and kneading a mixture of oils and fats, powder seasonings, emulsifiers, and powdered oils and fats as needed.

(2) Heat and melt the fat, add an emulsifier to completely dissolve it, then add powdered seasonings, add powdered fat as needed to disperse, then rapidly cool and knead, then place in a storage tank. A method for producing pasta sauce characterized by gentle stirring.

The fats and oils used in the present invention are those derived from animals, plants, or microorganisms, such as fish oil, lard, beef tallow, chicken fat, soybean oil, cottonseed oil, safflower oil, rice oil, corn oil,
Examples include olive oil, palm oil, peanut oil, rapeseed oil, and their hydrogenated oils, transesterified oils, and synthetic oils, which can be used alone or in appropriate combinations. In particular, liquid oils such as olive oil, soybean oil, rapeseed oil, cottonseed oil, rice oil, or mixtures of these liquid oils with high melting point oil flakes or (and) natural waxes are used.
is preferred. Examples of high melting point oil flakes include extremely hardened rapeseed oil and extremely hardened beef tallow, and examples of natural waxes include rice wax and beeswax. Pasta sauces using these oils and fats maintain sufficient fluidity at room temperature, are stable for long periods of time, and do not cause phase separation or separation of powdered seasonings.

The powder seasonings used in the present invention are powders made from animals, plants, microorganisms, or salts, such as casein, whole milk powder, fish protein, petroleum protein, vegetable powder, spice powder, powdered soy sauce, powdered vinegar, and powdered sugar. , fine salt, etc., and these can be used in appropriate combination. In particular, one or more types selected from mustard mentaiko, vegetable powder (nozawana, tomato, perilla, parsley, etc.), spice powder (garlic, black pepper, paprika, etc.), powdered soy sauce, powdered vinegar, powdered sugar, fine salt, etc. A combination of these is preferred. Pasta sauce using these powdered seasonings is
It has excellent appearance, palatability, nutritional value, shelf life, etc., and has features that are easily accepted by consumers.

The emulsifier used in the present invention is an edible emulsifier, such as glycerin fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, turbitan fatty acid ester, sucrose fatty acid ester, etc., and these may be used alone or in appropriate combinations. can. In particular, pasta sauce produced by combining glycerin fatty acid ester, propylene glycol fatty acid ester, and soybean lecithin is stable for a long time and does not cause phase separation or separation of powdered seasonings.

The powdered fat used in the present invention is a powdered fat containing 68 to 77% by weight of fat, 2 to 5% by weight of protein, 10 to 23% by weight of carbohydrates, and other ingredients such as glycerin fatty acid ester, sodium hexametaphosphate, etc. Manufactured by Co., Ltd.: Product name “Neo Powder P”, [Neo Powder W
There are SJ, etc.

Preferred blending examples of the fats and oils, powdered seasonings, emulsifiers, and powdered fats in the present invention include 45 to 55% by weight of fats and oils;
The powdered seasoning is 30 to 55% by weight, the emulsifier is 1 to 2% by weight, and the powdered oil and fat is 0 to 20% by weight. Here, the content of water is preferably 5% by weight or less. By blending oils and fats, powdered seasonings, emulsifiers, and if necessary powdered oils and fats in the specific ranges mentioned above and rapidly cooling and kneading them, they maintain a sufficiently fluid or paste-like state at room temperature and last for a long time. A pasta sauce that is stable over a period of time, does not cause phase separation or separation of powdered seasonings, and has excellent appearance, palatability, nutritional value, and preservability can be obtained.

In particular, pasta sauce without water has a water activity of 0.6.
It is low, below 0, and there is almost no growth of microorganisms.

In general, many microorganisms have a water activity of 0.995 to 0.98.
It grows best in the 0 range. When the water activity falls below this level, the rate of proliferation slows down and the lag phase becomes longer.

At even lower water activities, the lag phase approaches infinity and growth ceases.

The method for producing the pasta sauce of the present invention is, for example, by heating and melting fats and oils at 60 to 90°C, adding an emulsifier to this to completely dissolve it, and then adding powdered seasonings and, if necessary, powdered fats and oils to disperse them. After that, rapidly cool and knead until the product temperature is 15±.
Make pasta sauce at 5°C. If the mixture is not rapidly cooled and kneaded, the emulsification state will be poor and the powdered seasoning will separate.

When the pasta sauce obtained in this way is gently stirred in a storage tank for 1 to 5 hours, the emulsion stability is further improved, it maintains sufficient fluidity at room temperature, and is stable for a long time to prevent phase separation and powder seasoning. It is possible to prevent separation, etc.゛The pasta sauce obtained by the above is
It is an excellent food material, and can be eaten as is, or dissolved in water, milk, etc., and mixed with boiled pasta, depending on the consumer's intended use.

〔Effect of the invention〕

According to the present invention, since the mixture of fats and oils, powder seasoning, and emulsifier is rapidly cooled and kneaded, the following effects can be obtained.

■ It is poured over boiled pasta to give it a glossy finish and has an excellent flavor.

■ It maintains sufficient fluidity or paste properties at room temperature, is stable for a long time, and does not cause phase separation or separation of powdered seasonings.

■ Since the main ingredients are fats and oils, powdered seasonings, and emulsifiers, it is safe and has excellent palatability, nutritional value, and preservability.

■ Pasta sauce is fluid or paste-like and easily emulsified and dispersed in water.

■ Pasta sauces that require no or only a small amount of water are composed of fats and oils, powdered seasonings, and emulsifiers, and their water activity is kept below 0.80, preventing the growth of microorganisms such as bacteria and mold. and can be stored for a long time.

[Example] Hereinafter, the present invention will be explained in more detail by referring to Examples and Comparative Examples. Parts on each side are parts by weight.

Example 1 45.7 parts of olive oil, 1.5 parts of extremely hardened rapeseed oil, and 0.07 parts of rice wax (manufactured by Noda Wax ■, trade name Rice Wax F-1) were heated and melted at 85°C, and glycerin fatty acid ester ( 0.4 parts of Riken Vitamin ■, trade name: Emulgy MS), propylene glycol fatty acid ester (manufactured by Eastman Kodak, trade name: Myverol P)
-06) 0.07 part, soybean lecithin (manufactured by Ajinomoto ■)
Add 0.23 parts to completely dissolve, and then add powder seasoning (manufactured by Nihon Kaken ■, product name Seasoning Powder 2293).
-R5) After adding and dispersing 52 parts, the mixture was rapidly cooled and kneaded using a votator to produce a pasta sauce with a product temperature of 12°C.

This pasta sauce is in the form of a paste with a viscosity of 25.0 OOcP, and after being stored at 40°C for 2 months, there was no phase separation or separation of powdered seasonings, the water activity was low at 0.36, and there was no growth of microorganisms. It maintained a good flavor.

When 200 g of boiled spaghetti was mixed with the above pasta sauce, Neapolitan spaghetti with a good flavor was completed. Table 1 shows the results of a sensory test on this spaghetti.

Comparative Example 1 200g of boiled spaghetti and commercially available powdered pasta sauce (manufactured by Nihon Kaken ■, product name: Seasoning Powder 229)
3-R5) A sensory test was conducted on spaghetti by mixing 20 g of it. The results are also listed in Table 1.

As is clear from the results in Table 1, the product of the present invention, in which powdered seasoning is suspended in oil and fat containing an emulsifier, gives gloss to the surface of spaghetti, and the emulsifier allows the powdered seasoning to mix well with the moisture of boiled spaghetti. It is recognized that it absorbs and swells, has no roughness, and has an excellent flavor.

Table 1 Example 2 The pasta sauce produced in Example 1 was gently stirred in a storage tank for 3 hours to produce a more fluid pasta sauce (viscosity 5,000 cP).

This pasta sauce is in a fluid state, and after being stored at 40°C for 2 months, it did not cause phase separation or separation of powdered seasonings, maintained fluidity, had a low water activity of 0.36, and did not grow microorganisms. By simply mixing pasta sauce with boiled spaghetti, you can make Neapolitan spaghetti with a good flavor.

Examples 3 to 8 Pasta sauce was produced according to the production method of Example 1 or 2 by adding the blending ratio of fats and oils, powdered seasonings, and emulsifiers as shown in Table 2, and adding powdered fats and oils as needed. Similarly, a storage test was conducted at 40°C for 2 months. In Table 2, the powdered oils and fats are Neo Powder P in Examples 3 to 5, and Neo Powder P in Examples 0 to 5.
In No. 8, Neo Powder US (both described above) was used.

The results are shown in Table 2.

Comparative Example 2 Pasta sauce was produced at the same blending ratio as in Example 3 by slow cooling without stirring in a storage tank, and a storage test was conducted in the same manner. The results are shown in Table 2.

Comparative Example 3 Comparative Example 3 was produced according to Example 1, with the blending ratio not including powder seasoning as shown in Table 2, and a storage test was conducted in the same manner. The results are shown in Table 2.

Comparative Example 4 Comparative Example 4 was produced in accordance with Example 2, with the blending ratio not containing an emulsifier as shown in Table 2, and the same storage test was conducted.

The results are shown in Table 2.

Comparative Example 5 A margarine-like paste was produced in the same manner as in Example 1 by adding 17 parts of water to the same blending ratio as in Example 3, and a storage test was conducted in the same manner. The water activity of this product was 0.98, and when it was stored at 40°C for 2 months, there was significant growth of microorganisms.

As is clear from the results in Table 2, all of the products of the present invention produced using rapid cooling and kneading or stirring in a storage tank after rapid cooling and kneading were more stable for a long period of time than Comparative Example 2, and did not cause separation of the powdered seasoning. It is recognized that the flavor is excellent. In addition, in Comparative Example 2, the powder seasoning separated immediately after the slow cooling stirring was stopped. Furthermore, Comparative Example 3 is a fluidized shortening, and it is recognized that it is not a fluidized food that has the flavor of pasta sauce and is made by combining individual food materials into a new form. Furthermore, since Comparative Example 4 does not contain an emulsifier, it is observed that the powder seasoning immediately separates.

Claims (6)

[Claims] (1) Pasta sauce made by rapidly cooling and kneading a mixture of oils and fats, powdered seasonings, emulsifiers, and if necessary powdered oils and fats. (2) 45 to 55% by weight of oil and fat, 30 to 55% by weight of powder seasoning, 1 to 2% by weight of emulsifier, and 0 to 5% of powdered oil and fat.
The pasta sauce according to claim 1, which is obtained by rapidly cooling and kneading a mixture to which 20% by weight has been added. (3) The pasta sauce according to claim 1 or 2, wherein the oil or fat is a liquid oil or a mixture of liquid oil and high melting point oil flakes or natural wax. (4) Claim 1, wherein the powder seasoning is one or more selected from mustard mentaiko, vegetable powder, spice powder, powdered soy sauce, powdered vinegar, powdered sugar, and fine salt.
The pasta sauce according to any one of Items 1 to 3. (5) The pasta sauce according to any one of claims 1 to 4, wherein the emulsifier is glycerin fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, or a mixture thereof. (6) Heat and melt the fat, add an emulsifier to completely dissolve it, further add powdered seasoning, add powdered fat as needed to disperse, then rapidly cool and knead, then place in a storage tank. A method for producing pasta sauce characterized by gentle stirring.