WO2019026867A1 - Method for manufacturing tomato sauce for frozen/refrigerated pizza - Google Patents
Method for manufacturing tomato sauce for frozen/refrigerated pizza Download PDFInfo
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- WO2019026867A1 WO2019026867A1 PCT/JP2018/028538 JP2018028538W WO2019026867A1 WO 2019026867 A1 WO2019026867 A1 WO 2019026867A1 JP 2018028538 W JP2018028538 W JP 2018028538W WO 2019026867 A1 WO2019026867 A1 WO 2019026867A1
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- Prior art keywords
- weight
- parts
- pizza
- tomato sauce
- sauce
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 66
- 235000013550 pizza Nutrition 0.000 title claims abstract description 57
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 240000003768 Solanum lycopersicum Species 0.000 title description 36
- 238000000034 method Methods 0.000 title description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 22
- 239000001814 pectin Substances 0.000 claims abstract description 22
- 235000010987 pectin Nutrition 0.000 claims abstract description 22
- 108010010803 Gelatin Proteins 0.000 claims abstract description 20
- 239000008273 gelatin Substances 0.000 claims abstract description 20
- 229920000159 gelatin Polymers 0.000 claims abstract description 20
- 235000019322 gelatine Nutrition 0.000 claims abstract description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 20
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 20
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 20
- 239000000230 xanthan gum Substances 0.000 claims abstract description 20
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 20
- 241000227653 Lycopersicon Species 0.000 claims abstract 12
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 8
- 241000596504 Tamarindus Species 0.000 claims 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 29
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 23
- 229920000591 gum Polymers 0.000 description 14
- 240000004584 Tamarindus indica Species 0.000 description 13
- 238000000926 separation method Methods 0.000 description 10
- 238000007710 freezing Methods 0.000 description 7
- 230000008014 freezing Effects 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 235000015113 tomato pastes and purées Nutrition 0.000 description 4
- 239000013256 coordination polymer Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 235000010676 Ocimum basilicum Nutrition 0.000 description 2
- 240000007926 Ocimum gratissimum Species 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- -1 fatty acid ester Chemical class 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000004702 methyl esters Chemical class 0.000 description 1
- 230000008450 motivation Effects 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Definitions
- the present invention relates to a pizza sauce in which the separation of water on a pizza dough is suppressed when stored for a long time under refrigeration or freezing, and a method for producing the same.
- Pizza is an Italian food, but it can meet the hunger at a reasonable price, making it a menu that can not be removed even at home parties.
- tomato sauce fresh vegetables, ham, etc. in the topping placed on the frozen / refrigerated pizza.
- the tomato sauce is high in water content, and the water exudes to the dough during long-term storage under refrigeration and freezing of the pizza,
- the problem is that the dough becomes soft and the texture after baking changes. Under such conditions, viscosity is low at the time of pizza processing, tomato sauce application to pizza dough, etc. is easy, preventing the exudation of water without raising the viscosity, and under refrigeration and freezing, pizza during long-term storage period
- the tomato sauce which controls the exudation of water to dough was desired.
- Patent Document 1 JP-A-2016-131509
- Patent Document 2 JP-A-2011-92186
- Patent Document 3 JP-A-2000-157228
- viscosity is low at the time of pizza processing, tomato sauce application to pizza dough, etc. is easy, high viscosity is exhibited during freezing or refrigerated storage, preferably Is non-flowable or extremely low, thus preventing the exudation of water to the pizza dough and providing a tomato sauce with a low viscosity and near raw when cooked.
- the present inventor found that at least one material selected from the group consisting of gelatin, pectin, xanthan gum and tamarind seed gum in a specific amount (a specific material and a specific material) It has been found that such problems are solved by a frozen or refrigerated pizza source including
- the present invention is as follows. [1] 1.5 parts by weight to 5 parts by weight of gelatin with respect to tomato sauce and 100 parts by weight of tomato sauce, 0.3 to 1.5 parts by weight of pectin, A source for frozen or refrigerated pizzas comprising 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum. [2] A frozen mixture containing 0.5 parts by weight to 2.5 parts by weight of a total of two or more selected from the group consisting of gelatin, pectin, xanthan gum and tamarind seed gum relative to 100 parts by weight of tomato sauce and tomato sauce Or a source for refrigerated pizza.
- a pizza for frozen or refrigerated storage having the sauce described in [1] or [2].
- For 100 parts by weight of tomato sauce 1.5 parts by weight to 5 parts by weight of gelatin, 0.3 to 1.5 parts by weight of pectin,
- a method for producing a frozen or refrigerated pizza sauce comprising 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum in a tomato sauce.
- the frozen or refrigerated pizza source according to the present invention has a water retention function during frozen or refrigerated pizza despite the sauce itself having a low viscosity, and is easy to apply to pizza. Thus, handling of the dough after frozen or refrigerated storage of the pizza is facilitated, and a frozen / refrigerated pizza having a good texture can be provided.
- tomato sauce before including a specific material may be generally used by those skilled in the art.
- tomato paste is diluted with water, and the degree of dilution is generally such that the water content is 65 to 90%, preferably 70 to 85%, and sodium chloride, sugar, olive oil, spices, herbs What mixed vegetable dry matter, an additive, etc. suitably is illustrated.
- the tomato paste is, for example, a product obtained by crushing a ripe tomato and concentrating squeezed juice to about 5 to 6 times.
- the specific ingredients may be added after preparation of the tomato sauce, or may be added and mixed simultaneously when preparing the tomato sauce. Although it is desirable to use these after heating, since it will swell if it stirs at room temperature without heating, an effect can be exhibited to some extent.
- the tomato sauce of the present invention and a frozen or refrigerated pizza sauce containing a specific material may be applied at room temperature when applied to pizza dough Often, the applied pizza dough is fermented at room temperature as needed after loading other ingredients and stored frozen or refrigerated. When it is eaten, it may be baked after being baked in an oven or a stone pot as it is, and the moisture of the sauce hardly soaks out to the dough at the time of freezing or cold storage, so the handling of the dough becomes easy.
- Materials used as sources in the present invention include gelatin, pectin, tamarind seed gum, xanthan gum, carboxymethylcellulose, gellan gum, tara gum, pylium seed gum, and gelatin, pectin, tamarind seed gum and xanthan gum are preferable. All of these ingredients are approved as food additives.
- Gelatin can be of pig, cow or fish origin.
- the temperature at the time of eating is approximately 20 ° C. to 50 ° C., it is desirable that the source containing a specific material maintain a liquid state in this range.
- the source containing a specific material maintain a liquid state in this range.
- gelatin is easy to process because it has a low gelling temperature (15 to 20 ° C.) and a low viscosity at a processing temperature of 20 to 100 ° C. Furthermore, since it forms a film at the time of gelation, it has the feature that it is difficult for moisture to seep out to the dough.
- the gelling temperature of tamarind seed gum is 40 to 70 ° C., which is useful because it is inexpensive.
- the gelling temperature of pectin is 50-60 ° C., and its viscosity is relatively low.
- a pectin having a relatively small amount of methyl ester and a large number of carboxyl groups is preferable because it is excellent in the water separation preventing function.
- xanthan gum is a thickener and does not gel as such, but when mixed with locust bean gum, the gelling temperature is 40 to 60 ° C. and the viscosity increases when added to tomato sauce, but even a very small amount Has a function to prevent water separation. Therefore, xanthan gum is effective to be mixed with a low viscosity material such as gelatin or tamarind seed gum to enhance the anti-wet function.
- the amount to be added is usually 1.5 parts by weight to 5 parts by weight, preferably 1.5 parts by weight to 4 parts by weight, and preferably 2 parts by weight to 3 parts by weight with respect to 100 parts by weight of tomato sauce. Is more desirable.
- pectin alone it is usually 0.3 parts by weight to 1.5 parts by weight, desirably 0.3 parts by weight to 1.2 parts by weight, and preferably 0.6 parts by weight to 1 part with respect to 100 parts by weight of tomato sauce. .0 parts by weight is more desirable.
- xanthan gum In the case of xanthan gum alone, it is usually 0.3 parts by weight to 1 part by weight, preferably 0.4 parts by weight to 1 part by weight, with respect to 100 parts by weight of tomato sauce, and 0.5 parts by weight to 0.8 parts by weight Is more desirable.
- tamarind seed gum In the case of tamarind seed gum alone, it is usually 0.8 parts by weight to 3.5 parts by weight, preferably 1 part by weight to 3 parts by weight, and preferably 1.5 parts by weight to 2.5 parts by weight to 100 parts by weight of tomato sauce. Parts by weight are more desirable.
- the total addition amount thereof is usually 0.5 parts by weight to 2.5 parts by weight with respect to 100 parts by weight of tomato sauce, 0.8 parts by weight to 2 parts by weight Is desirable.
- the source of the present invention can be produced by dissolving the above-mentioned specific material in water as necessary, adding to a tomato source, appropriately adding seasonings, spices and the like, and mixing by heating.
- the present invention also includes a method for producing a frozen or refrigerated pizza source, which comprises blending a specific material in a tomato sauce with a specific amount.
- a method for producing a frozen or refrigerated pizza source which comprises blending a specific material in a tomato sauce with a specific amount.
- the present invention also includes a method for suppressing the separation of water from a pizza source to a pizza dough surface, which comprises blending a specific material in a tomato sauce with a specific amount.
- a method for suppressing the separation of water from a pizza source to a pizza dough surface which comprises blending a specific material in a tomato sauce with a specific amount.
- a pizza for evaluating a pizza source was prepared in the following manner. 250 g of strong powder (Nisshin Flour Co., Ltd.), 50 g of weak powder (Nihon Flour Co., Ltd.), 1.5 g of common salt, and 3 g of dry yeast (Seven Premium) were placed in a bowl and mixed. Subsequently, 150 g of water warmed to 40 ° C. and 8 g of olive oil were added and hand-kneaded for 10 minutes. After lapping and leaving at room temperature for 1 hour, it was crushed by hand to degas, divided into 50 g portions, rounded, and then stretched circularly with a rolling pin to obtain a dough.
- ⁇ Manufacturing method of the source for refrigerated preservation pizza which added various materials> 160 g of water, 10 g of sugar, 1.5 g of common salt, 0.3 g of black pepper (Gaban Co., Ltd.) and 0.4 g of basil (Esby Foods Co., Ltd.) were mixed with 160 g of commercially available tomato paste (Carkland USA).
- the water content of this tomato sauce was 83% (solid content 17%).
- 20 g of this tomato sauce was dispensed into a pan, and the materials shown in Table 1 and 2 g of water were added, and after thorough stirring, the mixture was heated for 2 minutes on low heat to obtain a pizza sauce. Then, it was returned to room temperature, applied to pizza dough (50 g of 1 sheet), and stored refrigerated at 5 ° C. for 7 days.
- ⁇ Production method of frozen storage pizza source to which various materials are added 160 g of water, 10 g of sugar, 1.5 g of common salt, 0.3 g of black pepper (Gaban Co., Ltd.) and 0.4 g of basil (Esby Foods Co., Ltd.) were mixed with 160 g of commercially available tomato paste (Carkland USA). 20 g of this tomato sauce was dispensed into a pan, and the ingredients shown in Table 2 and 2 g of water were added, and after thorough stirring, the mixture was heated for 2 minutes on a low heat to obtain a pizza sauce. Then, the sauce returned to room temperature was applied to pizza dough (50 g of 1 sheet) and stored frozen at -20 ° C. for 7 days.
- the water retention effect of the sauce (the difficulty of exuding water to the pizza dough) was then evaluated.
- the water retention effect was evaluated by taking the coated sauce with nappebera, weighing the sauce, calculating the recovery rate, and the following criteria.
- Tables 1 and 2 show the results of measurement of the weight of the source, the recovery rate, the water retention effect, the ease of application and the overall evaluation.
- gelatin, pectin, tamarind seed gum and xanthan gum were excellent, and particularly gelatin and pectin were excellent.
- two kinds of materials such as gelatin + xanthan gum, pectin + xanthan gum and the like are mixed, they have water holding ability more effectively.
- the pizza dough with the sauce obtained by blending various materials according to the composition ratio of the example in Table 3 is stored under refrigeration at 5 ° C. for 7 days and then oven toaster (Panasonic, After heating for 13 minutes with NT-T72), it was tasted and the texture was compared to the control. Evaluation was conducted by one person in charge. Table 3 shows the texture of the sauce and the texture of the pizza.
- the texture of the sauce is ⁇ : smooth :: somewhat smooth ⁇ : evaluated as sticky.
- the texture of pizza is ⁇ : crunchy outside ⁇ : Outside slightly crispy ⁇ : Outside and inside were evaluated as soft.
- the gelatin used was Ruslo LP-250.
- Carrageenan used CP Kelco 410C.
- hydroxypropyl ether phosphate cross-linked tapioca starch Matsuya Chemical Industry Co., Ltd. "Yuri” was used.
- As the xanthan gum Cargill CX-90 was used.
- Tamarind seed gum used DSP Gokyo Co., Ltd., Glyroid 2A.
- Locust bean gum used CP Kelco RL-200-J.
- As the pectin CP Kelco LM100AS-HP was used. In the table, it was converted as the amount of pectin.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a tomato sauce for frozen or refrigerator-stored pizza, the tomato sauce exhibiting high viscosity when frozen or refrigerator-stored, having no or extremely little flowability, preventing the seepage of water into the pizza dough, having low viscosity that is close to fresh tomato sauce during heating and serving, and containing specified amounts of gelatin, pectin, xanthan gum or tamarind-seed gum, and tomato sauce.
Description
本発明は、長期間冷蔵もしくは冷凍保存した際のピザ生地上の離水が抑えられたピザ用ソース、及びその製造法に関する。
TECHNICAL FIELD The present invention relates to a pizza sauce in which the separation of water on a pizza dough is suppressed when stored for a long time under refrigeration or freezing, and a method for producing the same.
近年、国内ではピザの普及に伴い、冷凍・冷蔵ピザが多く流通するようになった。ピザはイタリア料理であるが、手ごろな値段で空腹を満たすことができ、ホームパーティーなどでも外せないメニューとなっている。
In recent years, with the spread of pizzas in Japan, many frozen and refrigerated pizzas have been distributed. Pizza is an Italian food, but it can meet the hunger at a reasonable price, making it a menu that can not be removed even at home parties.
ピザ生地にはいくつかの種類があり、厚さが薄いものはカリカリした食感が必要で、一方厚い生地のものはモチモチした食感が好まれる。生地はピザの中でも価値を決定する重要な評価項目である。生地へ水分が移行するとピザの食感が悪くなる。
There are several types of pizza dough, thin ones need a crispy texture, while thick ones prefer a mochi-like texture. Dough is an important evaluation item in pizza that determines its value. When the water is transferred to the dough, the texture of the pizza is deteriorated.
加工食品中の離水防止方法にはいくつか先行技術がある。たとえば、スクシノグリカンを加えておにぎりのツナマヨネーズからの離水を防ぐ方法（特許文献１）や、グアガムと他の多糖類を併用してドレッシングやソースの離水を防ぐ方法(特許文献２)や、カラギーナンとショ糖脂肪酸エステルを併用したホワイトソースの離水防止方法(特許文献３)などが知られている。しかし、いずれもピザソースの離水防止に応用された例はない。特に、スクシノグリカンやグアガムは添加濃度を増やすと粘度が非常に高くなることが一般的に知られている。高粘度になると、ピザ生地へのトマトソースの塗布が困難となることから、これらをピザ用のトマトソース用に用いるという動機付けはない。
There are several prior art methods for preventing water separation in processed foods. For example, a method of preventing water separation from tuna mayonnaise by adding succinoglycan (patent document 1), a method of preventing separation of dressing or sauce by using guar gum and other polysaccharides in combination (patent document 2), carrageenan There is known a method for preventing water separation of a white source using a combination of sucrose and a fatty acid ester of sucrose (Patent Document 3). However, none of them has been applied to preventing the separation of pizza sauce. In particular, it is generally known that the viscosity of succinoglycan or guar gum becomes very high when the addition concentration is increased. The high viscosity makes it difficult to apply tomato sauce to pizza dough, so there is no motivation to use them for tomato sauce for pizza.
冷凍・冷蔵ピザの上に載せたトッピングにはトマトソース、生野菜、ハムなどがあり、中でもトマトソースは水分が多く、ピザの冷蔵、冷凍下における長期保存中に水分が生地に染み出して、生地が柔らかくなり、焼成後の食感が変わってしまうことが課題となっていた。
かかる状況下において、ピザ加工時には粘度が低く、ピザ生地へのトマトソース塗布などが容易であり、粘度を上昇させることなく水の染み出しを防ぎ、冷蔵、冷凍下においては長期保存期間中におけるピザ生地への水の染み出しを抑えるトマトソースが望まれていた。 There are tomato sauce, fresh vegetables, ham, etc. in the topping placed on the frozen / refrigerated pizza. Among them, the tomato sauce is high in water content, and the water exudes to the dough during long-term storage under refrigeration and freezing of the pizza, The problem is that the dough becomes soft and the texture after baking changes.
Under such conditions, viscosity is low at the time of pizza processing, tomato sauce application to pizza dough, etc. is easy, preventing the exudation of water without raising the viscosity, and under refrigeration and freezing, pizza during long-term storage period The tomato sauce which controls the exudation of water to dough was desired.
かかる状況下において、ピザ加工時には粘度が低く、ピザ生地へのトマトソース塗布などが容易であり、粘度を上昇させることなく水の染み出しを防ぎ、冷蔵、冷凍下においては長期保存期間中におけるピザ生地への水の染み出しを抑えるトマトソースが望まれていた。 There are tomato sauce, fresh vegetables, ham, etc. in the topping placed on the frozen / refrigerated pizza. Among them, the tomato sauce is high in water content, and the water exudes to the dough during long-term storage under refrigeration and freezing of the pizza, The problem is that the dough becomes soft and the texture after baking changes.
Under such conditions, viscosity is low at the time of pizza processing, tomato sauce application to pizza dough, etc. is easy, preventing the exudation of water without raising the viscosity, and under refrigeration and freezing, pizza during long-term storage period The tomato sauce which controls the exudation of water to dough was desired.
特許文献１：特開２０１６－１３１５０９号公報
特許文献２：特開２０１１－９２１８６号公報
特許文献３：特開２０００－１５７２２８号公報 Patent Document 1: JP-A-2016-131509 Patent Document 2: JP-A-2011-92186 Patent Document 3: JP-A-2000-157228
特許文献２：特開２０１１－９２１８６号公報
特許文献３：特開２０００－１５７２２８号公報 Patent Document 1: JP-A-2016-131509 Patent Document 2: JP-A-2011-92186 Patent Document 3: JP-A-2000-157228
本発明はかかる課題を解決することを目的とするものであり、ピザ加工時には粘度が低く、ピザ生地へのトマトソース塗布などが容易であり、冷凍又は冷蔵保存中には高い粘性を示し、好ましくは流動性が無いか極めて少なく、かくしてピザ生地への水の染み出しを防ぎ、加熱喫食時には低粘度の生に近いトマトソースを提供するものである。
It is an object of the present invention to solve such problems, viscosity is low at the time of pizza processing, tomato sauce application to pizza dough, etc. is easy, high viscosity is exhibited during freezing or refrigerated storage, preferably Is non-flowable or extremely low, thus preventing the exudation of water to the pizza dough and providing a tomato sauce with a low viscosity and near raw when cooked.
そこで本発明者は、上記目的を達成すべく鋭意検討した結果、トマトソースに特定の量のゼラチン、ペクチン、キサンタンガム及びタマリンドシードガムからなる群から選ばれる少なくとも１種の素材（特定の素材と略することもある）を含む冷凍又は冷蔵保存ピザ用ソースによってかかる課題が解決されることを見出した。
Accordingly, as a result of intensive studies to achieve the above object, the present inventor found that at least one material selected from the group consisting of gelatin, pectin, xanthan gum and tamarind seed gum in a specific amount (a specific material and a specific material) It has been found that such problems are solved by a frozen or refrigerated pizza source including
即ち、本発明は以下の通りである。
［１］トマトソース及びトマトソース１００重量部に対して
１．５重量部～５重量部のゼラチン、
０．３重量部～１．５重量部のペクチン、
０．３重量部～１重量部のキサンタンガム又は
０．８重量部～３．５重量部のタマリンドシードガムを含む、冷凍又は冷蔵保存ピザ用ソース。
［２］トマトソース及びトマトソース１００重量部に対して
ゼラチン、ペクチン、キサンタンガム及びタマリンドシードガムからなる群から選ばれる２種類以上を合計として０．５重量部～２．５重量部を含む、冷凍又は冷蔵保存ピザ用ソース。
［３］［１］又は［２］に記載のソースを有する冷凍又は冷蔵保存用ピザ。
［４］トマトソース１００重量部に対して、
１．５重量部～５重量部のゼラチン、
０．３重量部～１．５重量部のペクチン、
０．３重量部～１重量部のキサンタンガム又は
０．８重量部～３．５重量部のタマリンドシードガムをトマトソースに配合することを特徴とする、冷凍又は冷蔵保存ピザ用ソースの製造方法。
［５］トマトソース１００重量部に対して、
１．５重量部～５重量部のゼラチン、
０．３重量部～１．５重量部のペクチン、
０．３重量部～１重量部のキサンタンガム又は
０．８重量部～３．５重量部のタマリンドシードガムをトマトソースに配合することを特徴とする、冷凍又は冷蔵保存ピザ用ソースからピザ生地面への離水抑制方法。 That is, the present invention is as follows.
[1] 1.5 parts by weight to 5 parts by weight of gelatin with respect to tomato sauce and 100 parts by weight of tomato sauce,
0.3 to 1.5 parts by weight of pectin,
A source for frozen or refrigerated pizzas comprising 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum.
[2] A frozen mixture containing 0.5 parts by weight to 2.5 parts by weight of a total of two or more selected from the group consisting of gelatin, pectin, xanthan gum and tamarind seed gum relative to 100 parts by weight of tomato sauce and tomato sauce Or a source for refrigerated pizza.
[3] A pizza for frozen or refrigerated storage, having the sauce described in [1] or [2].
[4] For 100 parts by weight of tomato sauce,
1.5 parts by weight to 5 parts by weight of gelatin,
0.3 to 1.5 parts by weight of pectin,
A method for producing a frozen or refrigerated pizza sauce, comprising 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum in a tomato sauce.
[5] For 100 parts by weight of tomato sauce,
1.5 parts by weight to 5 parts by weight of gelatin,
0.3 to 1.5 parts by weight of pectin,
From 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum in a tomato sauce How to suppress syneresis.
［１］トマトソース及びトマトソース１００重量部に対して
１．５重量部～５重量部のゼラチン、
０．３重量部～１．５重量部のペクチン、
０．３重量部～１重量部のキサンタンガム又は
０．８重量部～３．５重量部のタマリンドシードガムを含む、冷凍又は冷蔵保存ピザ用ソース。
［２］トマトソース及びトマトソース１００重量部に対して
ゼラチン、ペクチン、キサンタンガム及びタマリンドシードガムからなる群から選ばれる２種類以上を合計として０．５重量部～２．５重量部を含む、冷凍又は冷蔵保存ピザ用ソース。
［３］［１］又は［２］に記載のソースを有する冷凍又は冷蔵保存用ピザ。
［４］トマトソース１００重量部に対して、
１．５重量部～５重量部のゼラチン、
０．３重量部～１．５重量部のペクチン、
０．３重量部～１重量部のキサンタンガム又は
０．８重量部～３．５重量部のタマリンドシードガムをトマトソースに配合することを特徴とする、冷凍又は冷蔵保存ピザ用ソースの製造方法。
［５］トマトソース１００重量部に対して、
１．５重量部～５重量部のゼラチン、
０．３重量部～１．５重量部のペクチン、
０．３重量部～１重量部のキサンタンガム又は
０．８重量部～３．５重量部のタマリンドシードガムをトマトソースに配合することを特徴とする、冷凍又は冷蔵保存ピザ用ソースからピザ生地面への離水抑制方法。 That is, the present invention is as follows.
[1] 1.5 parts by weight to 5 parts by weight of gelatin with respect to tomato sauce and 100 parts by weight of tomato sauce,
0.3 to 1.5 parts by weight of pectin,
A source for frozen or refrigerated pizzas comprising 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum.
[2] A frozen mixture containing 0.5 parts by weight to 2.5 parts by weight of a total of two or more selected from the group consisting of gelatin, pectin, xanthan gum and tamarind seed gum relative to 100 parts by weight of tomato sauce and tomato sauce Or a source for refrigerated pizza.
[3] A pizza for frozen or refrigerated storage, having the sauce described in [1] or [2].
[4] For 100 parts by weight of tomato sauce,
1.5 parts by weight to 5 parts by weight of gelatin,
0.3 to 1.5 parts by weight of pectin,
A method for producing a frozen or refrigerated pizza sauce, comprising 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum in a tomato sauce.
[5] For 100 parts by weight of tomato sauce,
1.5 parts by weight to 5 parts by weight of gelatin,
0.3 to 1.5 parts by weight of pectin,
From 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum in a tomato sauce How to suppress syneresis.
本発明の冷凍又は冷蔵保存ピザ用ソースは、該ソース自体は低粘度にもかかわらず、ピザの冷凍ないしは冷蔵時には保水機能を有するものであり、しかもピザへの塗布が容易である。かくしてピザの冷凍ないしは冷蔵保存後の生地のハンドリングが容易になり、且つ食感の良い冷凍・冷蔵ピザを提供できる。
The frozen or refrigerated pizza source according to the present invention has a water retention function during frozen or refrigerated pizza despite the sauce itself having a low viscosity, and is easy to apply to pizza. Thus, handling of the dough after frozen or refrigerated storage of the pizza is facilitated, and a frozen / refrigerated pizza having a good texture can be provided.
本発明において、特定の素材を含ませる前のトマトソースは当業者が一般的に使用するものでよい。例えば、トマトペーストを水で希釈したものであり、希釈の程度は通常、水分含量を６５～９０％、好ましくは７０～８５％としたものであって、食塩、砂糖、オリーブオイル、スパイス、ハーブ野菜乾燥物、添加剤等を適宜混合したものが例示される。
ここでトマトペーストとは、例えば、完熟トマトを破砕して搾汁を５～６倍程度に濃縮したものである。 In the present invention, tomato sauce before including a specific material may be generally used by those skilled in the art. For example, tomato paste is diluted with water, and the degree of dilution is generally such that the water content is 65 to 90%, preferably 70 to 85%, and sodium chloride, sugar, olive oil, spices, herbs What mixed vegetable dry matter, an additive, etc. suitably is illustrated.
Here, the tomato paste is, for example, a product obtained by crushing a ripe tomato and concentrating squeezed juice to about 5 to 6 times.
ここでトマトペーストとは、例えば、完熟トマトを破砕して搾汁を５～６倍程度に濃縮したものである。 In the present invention, tomato sauce before including a specific material may be generally used by those skilled in the art. For example, tomato paste is diluted with water, and the degree of dilution is generally such that the water content is 65 to 90%, preferably 70 to 85%, and sodium chloride, sugar, olive oil, spices, herbs What mixed vegetable dry matter, an additive, etc. suitably is illustrated.
Here, the tomato paste is, for example, a product obtained by crushing a ripe tomato and concentrating squeezed juice to about 5 to 6 times.
下記にて説明するが、特定の素材は水と混合しながら加熱することが望ましい。特定の素材は、トマトソース調製後に添加してもよいし、トマトソースを調製する際に同時に添加混合してもよい。これらを加熱後に使用することが望ましいが、加熱しなくとも室温で撹拌すれば膨潤するため、ある程度効果を発揮することができる。
As described below, it is desirable to heat certain materials while mixing with water. The specific ingredients may be added after preparation of the tomato sauce, or may be added and mixed simultaneously when preparing the tomato sauce. Although it is desirable to use these after heating, since it will swell if it stirs at room temperature without heating, an effect can be exhibited to some extent.
本発明のトマトソース及び特定の素材を含む冷凍又は冷蔵保存ピザ用ソース（以下ピザ用ソース又は単にソースと略することもある）は、ピザ生地に塗布する際にはこれを室温で塗布すればよく、塗布されたピザ生地は他の具を載せた後に必要に応じて室温で発酵させ、冷凍又は冷蔵保存する。食する場合はこれをそのままオーブンや石釜等で焼成した後食すればよく、冷凍又は冷蔵保存時にソースの水分が生地に染み出しにくいため、生地のハンドリングが容易になる。
The tomato sauce of the present invention and a frozen or refrigerated pizza sauce containing a specific material (hereinafter sometimes referred to as a pizza sauce or simply abbreviated as sauce) may be applied at room temperature when applied to pizza dough Often, the applied pizza dough is fermented at room temperature as needed after loading other ingredients and stored frozen or refrigerated. When it is eaten, it may be baked after being baked in an oven or a stone pot as it is, and the moisture of the sauce hardly soaks out to the dough at the time of freezing or cold storage, so the handling of the dough becomes easy.
本発明においてソースに用いる素材としては、ゼラチン、ペクチン、タマリンドシードガム、キサンタンガム、カルボキシメチルセルロース、ジェランガム、タラガム、サイリウムシードガムが挙げられ、ゼラチン、ペクチン、タマリンドシードガム、キサンタンガムが好ましい。これらの素材はどれも食品添加物として認可されているものである。ゼラチンは、豚、牛、魚由来のものを用いることができる。
Materials used as sources in the present invention include gelatin, pectin, tamarind seed gum, xanthan gum, carboxymethylcellulose, gellan gum, tara gum, pylium seed gum, and gelatin, pectin, tamarind seed gum and xanthan gum are preferable. All of these ingredients are approved as food additives. Gelatin can be of pig, cow or fish origin.
喫食時の温度はだいたい２０℃～５０℃程度であるが、特定の素材を含むソースはこの範囲では、液体状態を保っている方が望ましい。これらの特定の素材を含むソースを用いると、５℃以下では高粘度のため冷凍ないし冷蔵時に離水が起こらず、生地への水分の染み出しも防ぐことができる。
Although the temperature at the time of eating is approximately 20 ° C. to 50 ° C., it is desirable that the source containing a specific material maintain a liquid state in this range. When a source containing these specific materials is used, separation of water does not occur during freezing or refrigeration due to the high viscosity at 5 ° C. or less, and it is possible to prevent the exudation of water to the dough.
特にゼラチンはゲル化温度（１５～２０℃）が低く、加工時の温度２０～１００℃においては粘度が低いため、加工し易い。さらにゲル化時には被膜を形成するため、水分が生地に染み出しにくいという特長をもつ。
タマリンドシードガムのゲル化温度は４０～７０℃であり、安価であるため有用である。
ペクチンのゲル化温度は５０～６０℃であり、比較的粘度が低い。本発明に用いるペクチンとしてはメチルエステルが比較的少なく、カルボキシル基が多いタイプのペクチンが離水防止機能に優れ好ましい。
また、キサンタンガムは増粘剤であり、それ自体はゲル化しないが、ローカストビーンガムと混合した場合ゲル化温度は４０～６０℃であり、トマトソースに添加すると粘度が高くなるが、ごく少量でも離水を防ぐ機能をもつ。従ってキサンタンガムは、ゼラチン又はタマリンドシードガムなど粘度が低い素材と混合して離水防止機能を強化するには有効である。 In particular, gelatin is easy to process because it has a low gelling temperature (15 to 20 ° C.) and a low viscosity at a processing temperature of 20 to 100 ° C. Furthermore, since it forms a film at the time of gelation, it has the feature that it is difficult for moisture to seep out to the dough.
The gelling temperature of tamarind seed gum is 40 to 70 ° C., which is useful because it is inexpensive.
The gelling temperature of pectin is 50-60 ° C., and its viscosity is relatively low. As the pectin used in the present invention, a pectin having a relatively small amount of methyl ester and a large number of carboxyl groups is preferable because it is excellent in the water separation preventing function.
In addition, xanthan gum is a thickener and does not gel as such, but when mixed with locust bean gum, the gelling temperature is 40 to 60 ° C. and the viscosity increases when added to tomato sauce, but even a very small amount Has a function to prevent water separation. Therefore, xanthan gum is effective to be mixed with a low viscosity material such as gelatin or tamarind seed gum to enhance the anti-wet function.
タマリンドシードガムのゲル化温度は４０～７０℃であり、安価であるため有用である。
ペクチンのゲル化温度は５０～６０℃であり、比較的粘度が低い。本発明に用いるペクチンとしてはメチルエステルが比較的少なく、カルボキシル基が多いタイプのペクチンが離水防止機能に優れ好ましい。
また、キサンタンガムは増粘剤であり、それ自体はゲル化しないが、ローカストビーンガムと混合した場合ゲル化温度は４０～６０℃であり、トマトソースに添加すると粘度が高くなるが、ごく少量でも離水を防ぐ機能をもつ。従ってキサンタンガムは、ゼラチン又はタマリンドシードガムなど粘度が低い素材と混合して離水防止機能を強化するには有効である。 In particular, gelatin is easy to process because it has a low gelling temperature (15 to 20 ° C.) and a low viscosity at a processing temperature of 20 to 100 ° C. Furthermore, since it forms a film at the time of gelation, it has the feature that it is difficult for moisture to seep out to the dough.
The gelling temperature of tamarind seed gum is 40 to 70 ° C., which is useful because it is inexpensive.
The gelling temperature of pectin is 50-60 ° C., and its viscosity is relatively low. As the pectin used in the present invention, a pectin having a relatively small amount of methyl ester and a large number of carboxyl groups is preferable because it is excellent in the water separation preventing function.
In addition, xanthan gum is a thickener and does not gel as such, but when mixed with locust bean gum, the gelling temperature is 40 to 60 ° C. and the viscosity increases when added to tomato sauce, but even a very small amount Has a function to prevent water separation. Therefore, xanthan gum is effective to be mixed with a low viscosity material such as gelatin or tamarind seed gum to enhance the anti-wet function.
添加する量はゼラチン単独の場合、トマトソース１００重量部に対して、通常１．５重量部～５重量部であり、１．５重量部～４重量部が望ましく、２重量部～３重量部がより望ましい。
ペクチン単独の場合、トマトソース１００重量部に対して、通常０．３重量部～１．５重量部であり、０．３重量部～１．２重量部が望ましく、０．６重量部～１．０重量部がより望ましい。
キサンタンガム単独の場合、トマトソース１００重量部に対して、通常０．３重量部～１重量部であり、０．４重量部～１重量部が望ましく、０．５重量部～０．８重量部がより望ましい。
タマリンドシードガム単独の場合、トマトソース１００重量部に対して、通常０．８重量部～３．５重量部であり、１重量部～３重量部が望ましく、１．５重量部～２．５重量部がより望ましい。 The amount to be added is usually 1.5 parts by weight to 5 parts by weight, preferably 1.5 parts by weight to 4 parts by weight, and preferably 2 parts by weight to 3 parts by weight with respect to 100 parts by weight of tomato sauce. Is more desirable.
In the case of pectin alone, it is usually 0.3 parts by weight to 1.5 parts by weight, desirably 0.3 parts by weight to 1.2 parts by weight, and preferably 0.6 parts by weight to 1 part with respect to 100 parts by weight of tomato sauce. .0 parts by weight is more desirable.
In the case of xanthan gum alone, it is usually 0.3 parts by weight to 1 part by weight, preferably 0.4 parts by weight to 1 part by weight, with respect to 100 parts by weight of tomato sauce, and 0.5 parts by weight to 0.8 parts by weight Is more desirable.
In the case of tamarind seed gum alone, it is usually 0.8 parts by weight to 3.5 parts by weight, preferably 1 part by weight to 3 parts by weight, and preferably 1.5 parts by weight to 2.5 parts by weight to 100 parts by weight of tomato sauce. Parts by weight are more desirable.
ペクチン単独の場合、トマトソース１００重量部に対して、通常０．３重量部～１．５重量部であり、０．３重量部～１．２重量部が望ましく、０．６重量部～１．０重量部がより望ましい。
キサンタンガム単独の場合、トマトソース１００重量部に対して、通常０．３重量部～１重量部であり、０．４重量部～１重量部が望ましく、０．５重量部～０．８重量部がより望ましい。
タマリンドシードガム単独の場合、トマトソース１００重量部に対して、通常０．８重量部～３．５重量部であり、１重量部～３重量部が望ましく、１．５重量部～２．５重量部がより望ましい。 The amount to be added is usually 1.5 parts by weight to 5 parts by weight, preferably 1.5 parts by weight to 4 parts by weight, and preferably 2 parts by weight to 3 parts by weight with respect to 100 parts by weight of tomato sauce. Is more desirable.
In the case of pectin alone, it is usually 0.3 parts by weight to 1.5 parts by weight, desirably 0.3 parts by weight to 1.2 parts by weight, and preferably 0.6 parts by weight to 1 part with respect to 100 parts by weight of tomato sauce. .0 parts by weight is more desirable.
In the case of xanthan gum alone, it is usually 0.3 parts by weight to 1 part by weight, preferably 0.4 parts by weight to 1 part by weight, with respect to 100 parts by weight of tomato sauce, and 0.5 parts by weight to 0.8 parts by weight Is more desirable.
In the case of tamarind seed gum alone, it is usually 0.8 parts by weight to 3.5 parts by weight, preferably 1 part by weight to 3 parts by weight, and preferably 1.5 parts by weight to 2.5 parts by weight to 100 parts by weight of tomato sauce. Parts by weight are more desirable.
上記の２種類以上の素材を用いる場会、その添加量の合計がトマトソース１００重量部に対して通常０．５重量部～２．５重量部であり、０．８重量部～２重量部であることが望ましい。
When the above two or more materials are used, the total addition amount thereof is usually 0.5 parts by weight to 2.5 parts by weight with respect to 100 parts by weight of tomato sauce, 0.8 parts by weight to 2 parts by weight Is desirable.
本発明のソースは、上記特定の素材を必要に応じて水に溶解し、トマトソースに加え、調味料やスパイス等を適宜添加して、加熱混合して製造することができる。
The source of the present invention can be produced by dissolving the above-mentioned specific material in water as necessary, adding to a tomato source, appropriately adding seasonings, spices and the like, and mixing by heating.
本発明には、トマトソースに特定の素材を特定の量配合することを特徴とする冷凍又は冷蔵保存ピザ用ソースの製造方法も含まれる。
各種定義、特定の素材の好適例、トマトソースに対する特定の素材の配合量の好適範囲等は既述に準じる。 The present invention also includes a method for producing a frozen or refrigerated pizza source, which comprises blending a specific material in a tomato sauce with a specific amount.
The various definitions, the preferred examples of the specific material, the preferred range of the blending amount of the specific material to the tomato source, and the like conform to the foregoing description.
各種定義、特定の素材の好適例、トマトソースに対する特定の素材の配合量の好適範囲等は既述に準じる。 The present invention also includes a method for producing a frozen or refrigerated pizza source, which comprises blending a specific material in a tomato sauce with a specific amount.
The various definitions, the preferred examples of the specific material, the preferred range of the blending amount of the specific material to the tomato source, and the like conform to the foregoing description.
本発明には、トマトソースに特定の素材を特定の量配合することを特徴とする、ピザ用ソースからピザ生地面への離水抑制方法も含まれる。
各種定義、特定の素材の好適例、トマトソースに対する特定の素材の配合量の好適範囲等は既述に準じる。 The present invention also includes a method for suppressing the separation of water from a pizza source to a pizza dough surface, which comprises blending a specific material in a tomato sauce with a specific amount.
The various definitions, the preferred examples of the specific material, the preferred range of the blending amount of the specific material to the tomato source, and the like conform to the foregoing description.
各種定義、特定の素材の好適例、トマトソースに対する特定の素材の配合量の好適範囲等は既述に準じる。 The present invention also includes a method for suppressing the separation of water from a pizza source to a pizza dough surface, which comprises blending a specific material in a tomato sauce with a specific amount.
The various definitions, the preferred examples of the specific material, the preferred range of the blending amount of the specific material to the tomato source, and the like conform to the foregoing description.
以下の実施例において本発明を更に具体的に説明するが、本発明はこれらの例によってなんら限定されるものではない。なお本明細書中、特に断りが無い限り％は重量％を示す。
The present invention will be more specifically described in the following examples, but the present invention is not limited by these examples. In the present specification,% indicates% by weight unless otherwise specified.
＜ピザ生地の調製＞
ピザ用ソースを評価するためのピザは以下の方法で調製した。強力粉（日清製粉株式会社）２５０ｇ、薄力粉(日本製粉株式会社)５０ｇ、食塩１．５ｇ、ドライイースト（セブンプレミアム）３ｇをボウルに入れて混合した。次いで４０℃に温めた水１５０ｇ、オリーブオイル８ｇを加え、手で１０分間こねた。ラップし、１時間室温で放置した後、手で押しつぶしてガスを抜き、５０ｇごとに分割し、丸め、次いで麺棒にて円形に伸ばし、生地を得た。 <Preparation of pizza dough>
A pizza for evaluating a pizza source was prepared in the following manner. 250 g of strong powder (Nisshin Flour Co., Ltd.), 50 g of weak powder (Nihon Flour Co., Ltd.), 1.5 g of common salt, and 3 g of dry yeast (Seven Premium) were placed in a bowl and mixed. Subsequently, 150 g of water warmed to 40 ° C. and 8 g of olive oil were added and hand-kneaded for 10 minutes. After lapping and leaving at room temperature for 1 hour, it was crushed by hand to degas, divided into 50 g portions, rounded, and then stretched circularly with a rolling pin to obtain a dough.
ピザ用ソースを評価するためのピザは以下の方法で調製した。強力粉（日清製粉株式会社）２５０ｇ、薄力粉(日本製粉株式会社)５０ｇ、食塩１．５ｇ、ドライイースト（セブンプレミアム）３ｇをボウルに入れて混合した。次いで４０℃に温めた水１５０ｇ、オリーブオイル８ｇを加え、手で１０分間こねた。ラップし、１時間室温で放置した後、手で押しつぶしてガスを抜き、５０ｇごとに分割し、丸め、次いで麺棒にて円形に伸ばし、生地を得た。 <Preparation of pizza dough>
A pizza for evaluating a pizza source was prepared in the following manner. 250 g of strong powder (Nisshin Flour Co., Ltd.), 50 g of weak powder (Nihon Flour Co., Ltd.), 1.5 g of common salt, and 3 g of dry yeast (Seven Premium) were placed in a bowl and mixed. Subsequently, 150 g of water warmed to 40 ° C. and 8 g of olive oil were added and hand-kneaded for 10 minutes. After lapping and leaving at room temperature for 1 hour, it was crushed by hand to degas, divided into 50 g portions, rounded, and then stretched circularly with a rolling pin to obtain a dough.
＜各種素材を添加した冷蔵保存ピザ用ソースの製造法＞
市販トマトペースト（カークランド 米国）１６０ｇに対し、水１６０ｇ、砂糖１０ｇ、食塩１．５ｇ、黒胡椒（株式会社ギャバン）０．３ｇ、バジル（エスビー食品株式会社）０．４ｇを混合した。このトマトソースの水分は８３％(固形分１７％)であった。このトマトソース２０ｇを鍋に分注し、表１に示す素材と水２ｇを添加し、よく撹拌した後、弱火で２分間加熱しピザ用ソースを得た。次いで室温に戻し、ピザ生地(１枚５０g)に塗布し、５℃で７日間冷蔵保存した。 <Manufacturing method of the source for refrigerated preservation pizza which added various materials>
160 g of water, 10 g of sugar, 1.5 g of common salt, 0.3 g of black pepper (Gaban Co., Ltd.) and 0.4 g of basil (Esby Foods Co., Ltd.) were mixed with 160 g of commercially available tomato paste (Carkland USA). The water content of this tomato sauce was 83% (solid content 17%). 20 g of this tomato sauce was dispensed into a pan, and the materials shown in Table 1 and 2 g of water were added, and after thorough stirring, the mixture was heated for 2 minutes on low heat to obtain a pizza sauce. Then, it was returned to room temperature, applied to pizza dough (50 g of 1 sheet), and stored refrigerated at 5 ° C. for 7 days.
市販トマトペースト（カークランド 米国）１６０ｇに対し、水１６０ｇ、砂糖１０ｇ、食塩１．５ｇ、黒胡椒（株式会社ギャバン）０．３ｇ、バジル（エスビー食品株式会社）０．４ｇを混合した。このトマトソースの水分は８３％(固形分１７％)であった。このトマトソース２０ｇを鍋に分注し、表１に示す素材と水２ｇを添加し、よく撹拌した後、弱火で２分間加熱しピザ用ソースを得た。次いで室温に戻し、ピザ生地(１枚５０g)に塗布し、５℃で７日間冷蔵保存した。 <Manufacturing method of the source for refrigerated preservation pizza which added various materials>
160 g of water, 10 g of sugar, 1.5 g of common salt, 0.3 g of black pepper (Gaban Co., Ltd.) and 0.4 g of basil (Esby Foods Co., Ltd.) were mixed with 160 g of commercially available tomato paste (Carkland USA). The water content of this tomato sauce was 83% (solid content 17%). 20 g of this tomato sauce was dispensed into a pan, and the materials shown in Table 1 and 2 g of water were added, and after thorough stirring, the mixture was heated for 2 minutes on low heat to obtain a pizza sauce. Then, it was returned to room temperature, applied to pizza dough (50 g of 1 sheet), and stored refrigerated at 5 ° C. for 7 days.
＜各種素材を添加した冷凍保存ピザ用ソースの製造法＞
市販トマトペースト（カークランド 米国）１６０ｇに対し、水１６０ｇ、砂糖１０ｇ、食塩１．５ｇ、黒胡椒（株式会社ギャバン）０．３ｇ、バジル（エスビー食品株式会社）０．４ｇを混合した。このトマトソース２０ｇを鍋に分注し、表２に示す素材と水２ｇを添加し、よく撹拌した後、弱火で２分間加熱しピザ用ソースを得た。次いで室温に戻したソースをピザ生地（１枚５０ｇ）に塗布し、－２０℃で７日間冷凍保存した。 <Production method of frozen storage pizza source to which various materials are added>
160 g of water, 10 g of sugar, 1.5 g of common salt, 0.3 g of black pepper (Gaban Co., Ltd.) and 0.4 g of basil (Esby Foods Co., Ltd.) were mixed with 160 g of commercially available tomato paste (Carkland USA). 20 g of this tomato sauce was dispensed into a pan, and the ingredients shown in Table 2 and 2 g of water were added, and after thorough stirring, the mixture was heated for 2 minutes on a low heat to obtain a pizza sauce. Then, the sauce returned to room temperature was applied to pizza dough (50 g of 1 sheet) and stored frozen at -20 ° C. for 7 days.
市販トマトペースト（カークランド 米国）１６０ｇに対し、水１６０ｇ、砂糖１０ｇ、食塩１．５ｇ、黒胡椒（株式会社ギャバン）０．３ｇ、バジル（エスビー食品株式会社）０．４ｇを混合した。このトマトソース２０ｇを鍋に分注し、表２に示す素材と水２ｇを添加し、よく撹拌した後、弱火で２分間加熱しピザ用ソースを得た。次いで室温に戻したソースをピザ生地（１枚５０ｇ）に塗布し、－２０℃で７日間冷凍保存した。 <Production method of frozen storage pizza source to which various materials are added>
160 g of water, 10 g of sugar, 1.5 g of common salt, 0.3 g of black pepper (Gaban Co., Ltd.) and 0.4 g of basil (Esby Foods Co., Ltd.) were mixed with 160 g of commercially available tomato paste (Carkland USA). 20 g of this tomato sauce was dispensed into a pan, and the ingredients shown in Table 2 and 2 g of water were added, and after thorough stirring, the mixture was heated for 2 minutes on a low heat to obtain a pizza sauce. Then, the sauce returned to room temperature was applied to pizza dough (50 g of 1 sheet) and stored frozen at -20 ° C. for 7 days.
次いでソースの水分保持効果（ピザ生地への水の染み出しにくさ）を評価した。水分保持効果は、塗布したソースをナッペベラで取り、ソースの重量を測定し、回収率を計算し以下の基準で評価した。表１及び２にソース重量測定結果、回収率、水分保持効果、塗り易さ及び総合評価を示す。
The water retention effect of the sauce (the difficulty of exuding water to the pizza dough) was then evaluated. The water retention effect was evaluated by taking the coated sauce with nappebera, weighing the sauce, calculating the recovery rate, and the following criteria. Tables 1 and 2 show the results of measurement of the weight of the source, the recovery rate, the water retention effect, the ease of application and the overall evaluation.
水分保持効果は、回収率が
７９％以下を×
８０％を超え８４％未満を△
８５％以上を○
とした。 Water retention effect, recovery rate 79% or less ×
More than 80% and less than 84%
Over 85% ○
And
７９％以下を×
８０％を超え８４％未満を△
８５％以上を○
とした。 Water retention effect, recovery rate 79% or less ×
More than 80% and less than 84%
Over 85% ○
And
塗り易さは、
良いを○
やや良いを△
悪いを×
とした。 The ease of painting is
Good ○
Somewhat good △
Bad ×
And
良いを○
やや良いを△
悪いを×
とした。 The ease of painting is
Good ○
Somewhat good △
Bad ×
And
総合評価は、水分保持効果（回収率）と塗り易さから総合的に判断して、
良いを○
やや良いを△
悪いを×
とした。 The overall evaluation is judged comprehensively from the moisture retention effect (recovery rate) and the ease of application,
Good ○
Somewhat good △
Bad ×
And
良いを○
やや良いを△
悪いを×
とした。 The overall evaluation is judged comprehensively from the moisture retention effect (recovery rate) and the ease of application,
Good ○
Somewhat good △
Bad ×
And
表１及び表２の結果から、ゼラチン、ペクチン、タマリンドシードガム、キサンタンガムが優れており、特にゼラチン、ペクチンが優れていた。また、ゼラチン＋キサンタンガム、ペクチン＋キサンタンガムなど、２種類の素材を混合すると、より効果的に保水能力を有することが分かった。
From the results of Tables 1 and 2, gelatin, pectin, tamarind seed gum and xanthan gum were excellent, and particularly gelatin and pectin were excellent. In addition, it was found that when two kinds of materials such as gelatin + xanthan gum, pectin + xanthan gum and the like are mixed, they have water holding ability more effectively.
表１と同様の方法に従い、表３中の実施例の配合比で各種素材を配合して得られたソースを載せたピザ生地を、５℃で７日間冷蔵保存した後、オーブントースター（パナソニック、ＮＴ－Ｔ７２）で１３分間加熱した後、試食し、食感をコントロールと比較した。評価は担当者１名で行った。表３にソースの食感及びピザの食感結果を示す。
According to the same method as in Table 1, the pizza dough with the sauce obtained by blending various materials according to the composition ratio of the example in Table 3 is stored under refrigeration at 5 ° C. for 7 days and then oven toaster (Panasonic, After heating for 13 minutes with NT-T72), it was tasted and the texture was compared to the control. Evaluation was conducted by one person in charge. Table 3 shows the texture of the sauce and the texture of the pizza.
ソースの食感は、
○：滑らか
△：やや滑らか
×：粘り気が強い
として評価した。 The texture of the sauce is
○: smooth :: somewhat smooth ×: evaluated as sticky.
○：滑らか
△：やや滑らか
×：粘り気が強い
として評価した。 The texture of the sauce is
○: smooth :: somewhat smooth ×: evaluated as sticky.
ピザの食感は、
○：外はカリカリ
△：外がややカリカリ
×：外も中も柔らかい
として評価した。 The texture of pizza is
○: crunchy outside
Δ: Outside slightly crispy ×: Outside and inside were evaluated as soft.
○：外はカリカリ
△：外がややカリカリ
×：外も中も柔らかい
として評価した。 The texture of pizza is
○: crunchy outside
Δ: Outside slightly crispy ×: Outside and inside were evaluated as soft.
表３の結果から、ゼラチン、ペクチン、キサンタンガム、タマリンドシードガムの２種類を配合した場合は食感も優れていた。
From the results of Table 3, when two types of gelatin, pectin, xanthan gum and tamarind seed gum were blended, the texture was also excellent.
ゼラチンはルスロ社ＬＰ－２５０を用いた。
カラギーナンはＣＰケルコ社４１０Ｃを用いた。
ヒドロキシプロピルエーテルリン酸架橋タピオカ澱粉は松谷化学工業株式会社「ゆり」を用いた。
キサンタンガムはカーギル社ＣＸ－９０を用いた。
タマリンドシードガムはＤＳＰ五協株式会社、グリロイド２Ａを用いた。
ローカストビーンガムはＣＰケルコ社ＲＬ－２００－Ｊを用いた。
ペクチンはＣＰケルコ社ＬＭ１００ＡＳ－ＨＰを用いた。表中ではペクチン量として換算した。 The gelatin used was Ruslo LP-250.
Carrageenan used CP Kelco 410C.
As the hydroxypropyl ether phosphate cross-linked tapioca starch, Matsuya Chemical Industry Co., Ltd. "Yuri" was used.
As the xanthan gum, Cargill CX-90 was used.
Tamarind seed gum used DSP Gokyo Co., Ltd., Glyroid 2A.
Locust bean gum used CP Kelco RL-200-J.
As the pectin, CP Kelco LM100AS-HP was used. In the table, it was converted as the amount of pectin.
カラギーナンはＣＰケルコ社４１０Ｃを用いた。
ヒドロキシプロピルエーテルリン酸架橋タピオカ澱粉は松谷化学工業株式会社「ゆり」を用いた。
キサンタンガムはカーギル社ＣＸ－９０を用いた。
タマリンドシードガムはＤＳＰ五協株式会社、グリロイド２Ａを用いた。
ローカストビーンガムはＣＰケルコ社ＲＬ－２００－Ｊを用いた。
ペクチンはＣＰケルコ社ＬＭ１００ＡＳ－ＨＰを用いた。表中ではペクチン量として換算した。 The gelatin used was Ruslo LP-250.
Carrageenan used CP Kelco 410C.
As the hydroxypropyl ether phosphate cross-linked tapioca starch, Matsuya Chemical Industry Co., Ltd. "Yuri" was used.
As the xanthan gum, Cargill CX-90 was used.
Tamarind seed gum used DSP Gokyo Co., Ltd., Glyroid 2A.
Locust bean gum used CP Kelco RL-200-J.
As the pectin, CP Kelco LM100AS-HP was used. In the table, it was converted as the amount of pectin.
本発明によれば、冷凍、冷蔵条件において長期間保存しても生地に水が染み出しにくいピザ用ソースを提供することが出来る。
ADVANTAGE OF THE INVENTION According to this invention, even if it preserve | saves under freezing and refrigeration conditions for a long period of time, the sauce for pizzas which water does not soak out easily to dough can be provided.
本出願は日本で出願された特願２０１７－１４９２８１を基礎としており、その内容は本明細書に全て包含されるものである。
This application is based on patent application No. 2017-149281 filed in Japan, the contents of which are incorporated in full herein.
Claims (5)
- トマトソース及びトマトソース１００重量部に対して
１．５重量部～５重量部のゼラチン、
０．３重量部～１．５重量部のペクチン、
０．３重量部～１重量部のキサンタンガム又は
０．８重量部～３．５重量部のタマリンドシードガムを含む、冷凍又は冷蔵保存ピザ用ソース。 1.5 parts by weight to 5 parts by weight of gelatin with respect to tomato sauce and 100 parts by weight of tomato sauce,
0.3 to 1.5 parts by weight of pectin,
A source for frozen or refrigerated pizzas comprising 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum. - トマトソース及びトマトソース１００重量部に対して
ゼラチン、ペクチン、キサンタンガム及びタマリンドシードガムからなる群から選ばれる２種類以上を合計として０．５重量部～２．５重量部を含む、冷凍又は冷蔵保存ピザ用ソース。 Frozen or refrigerated storage containing 0.5 parts by weight to 2.5 parts by weight in total of two or more selected from the group consisting of gelatin, pectin, xanthan gum and tamarind seed gum with respect to 100 parts by weight of tomato sauce and tomato sauce Source for pizza. - 請求項１又は２に記載のソースを有する冷凍又は冷蔵保存用ピザ。 A frozen or refrigerated pizza having the sauce according to claim 1 or 2.
- トマトソース１００重量部に対して、
１．５重量部～５重量部のゼラチン、
０．３重量部～１．５重量部のペクチン、
０．３重量部～１重量部のキサンタンガム又は
０．８重量部～３．５重量部のタマリンドシードガムをトマトソースに配合することを特徴とする、冷凍又は冷蔵保存ピザ用ソースの製造方法。 For 100 parts by weight of tomato sauce,
1.5 parts by weight to 5 parts by weight of gelatin,
0.3 to 1.5 parts by weight of pectin,
A method for producing a frozen or refrigerated pizza sauce, comprising 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum in a tomato sauce. - トマトソース１００重量部に対して、
１．５重量部～５重量部のゼラチン、
０．３重量部～１．５重量部のペクチン、
０．３重量部～１重量部のキサンタンガム又は
０．８重量部～３．５重量部のタマリンドシードガムをトマトソースに配合することを特徴とする、冷凍又は冷蔵保存ピザ用ソースからピザ生地面への離水抑制方法。 For 100 parts by weight of tomato sauce,
1.5 parts by weight to 5 parts by weight of gelatin,
0.3 to 1.5 parts by weight of pectin,
From 0.3 to 1 part by weight of xanthan gum or 0.8 to 3.5 parts by weight of tamarind seed gum in a tomato sauce How to suppress syneresis.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017149281A JP2020167937A (en) | 2017-08-01 | 2017-08-01 | Production method of tomato sauce for frozen or chilled pizza |
| JP2017-149281 | 2017-08-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2019026867A1 true WO2019026867A1 (en) | 2019-02-07 |
Family
ID=65232721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2018/028538 WO2019026867A1 (en) | 2017-08-01 | 2018-07-31 | Method for manufacturing tomato sauce for frozen/refrigerated pizza |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2020167937A (en) |
| WO (1) | WO2019026867A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11113539A (en) * | 1997-10-21 | 1999-04-27 | Nagano Tomato Co Ltd | Production of sauce having tomato ketchup-like taste mixed with diced vegetable |
| JP2000139428A (en) * | 1998-11-17 | 2000-05-23 | Snow Brand Milk Prod Co Ltd | Pizza for cooking by microwave oven |
| WO2011138163A1 (en) * | 2010-05-03 | 2011-11-10 | Unilever Nv | Tomato-derived thickening agent |
| JP2014233268A (en) * | 2013-06-04 | 2014-12-15 | キユーピー株式会社 | Tomato flavored sauce for frozen food |
| JP2015065848A (en) * | 2013-09-27 | 2015-04-13 | カルピス株式会社 | Tomato-containing beverage |
-
2017
- 2017-08-01 JP JP2017149281A patent/JP2020167937A/en active Pending
-
2018
- 2018-07-31 WO PCT/JP2018/028538 patent/WO2019026867A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11113539A (en) * | 1997-10-21 | 1999-04-27 | Nagano Tomato Co Ltd | Production of sauce having tomato ketchup-like taste mixed with diced vegetable |
| JP2000139428A (en) * | 1998-11-17 | 2000-05-23 | Snow Brand Milk Prod Co Ltd | Pizza for cooking by microwave oven |
| WO2011138163A1 (en) * | 2010-05-03 | 2011-11-10 | Unilever Nv | Tomato-derived thickening agent |
| JP2014233268A (en) * | 2013-06-04 | 2014-12-15 | キユーピー株式会社 | Tomato flavored sauce for frozen food |
| JP2015065848A (en) * | 2013-09-27 | 2015-04-13 | カルピス株式会社 | Tomato-containing beverage |
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| Publication number | Publication date |
|---|---|
| JP2020167937A (en) | 2020-10-15 |
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