WO2020045605A1 - Indigestible dextrin-containing sauce - Google Patents
Indigestible dextrin-containing sauce Download PDFInfo
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- WO2020045605A1 WO2020045605A1 PCT/JP2019/034048 JP2019034048W WO2020045605A1 WO 2020045605 A1 WO2020045605 A1 WO 2020045605A1 JP 2019034048 W JP2019034048 W JP 2019034048W WO 2020045605 A1 WO2020045605 A1 WO 2020045605A1
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- indigestible dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Definitions
- the present invention relates to a sauce containing indigestible dextrin.
- Dietary fiber is a component that is not digested by human digestive enzymes, and has physiological functions such as delaying food absorption in the digestive tract and regulating intestinal microflora.
- Indigestible dextrin which is one type of water-soluble dietary fiber, is a polysaccharide having an average molecular weight of about 2,000 obtained by subjecting starch to digestion with digestive enzymes and then roasting. Indigestible dextrin is widely used as a functional material for foods because it is easily available, is water-soluble, and is easily incorporated into liquid foods.
- Sauce is a liquid food that is mainly added to other foods. There are sauces that do not contain ingredients consisting only of liquid parts, and sauces that contain solid ingredients, and these provide flavor, texture, color, and other decorative accents to other foods. Used for In response to the recent increase in health consciousness, it is desired that sauces have not only flavor and texture but also functionality.
- Patent Document 1 describes an acid-separated liquid seasoning containing 6% or more of indigestible dextrin and 20% or less of fats and oils, and a carrot and an onion. This seasoning contains a large amount of dietary fiber. However, it is described that when this is eaten over a salad, the fresh taste of vegetables can be enjoyed.
- Patent Document 2 discloses that a mash containing an indigestible dextrin and a fulvic acid mineral seasoning solution suppresses a decrease in the content of the indigestible dextrin due to heating, thereby obtaining a physiological effect of dietary fiber.
- Patent Document 3 discloses a liquid seasoning containing 20 to 60% by mass of indigestible dextrin, 0.01 to 1% by mass of protein, and 90% of vitamin C derived from fruit juice and having a pH of 4 or less. It is described that browning can be prevented.
- JP 2016-104003 A JP 2017-38540 A JP-A-2017-216943
- the present inventors in the development of the indigestible dextrin-containing source, not only the indigestible dextrin-containing source, stickiness and sliminess not only reduce the handleability and texture, when the sauce is reheated after freezing, It was found that there was a decrease in adhesion to food and a decrease in quality due to water separation.
- the present inventors have studied to improve the above-mentioned problems in the indigestible dextrin-containing source.
- the indigestible dextrin-containing source containing a predetermined type of processed starch was found to be sticky or slimy to the source due to the indigestible dextrin. was found to be suppressed, and had good handleability and texture.
- the present inventors have found that the use of the indigestible dextrin-containing source can suppress a decrease in adhesion and water separation when reheating after freezing.
- the present invention provides the following.
- the above-mentioned indigestible dextrin is 0.5 to 35% by mass
- the above-ground starch-derived crosslinked starch is 0.1 to 15% by mass
- the sauce according to [1] comprising a liquid part containing at least one selected from the group in a total amount of 0.01 to 7% by mass.
- One or more selected from the group consisting of the esterified starch and the etherified starch derived from the underground starch are acetylated tapioca starch, acetylated phosphate crosslinked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropyl.
- the source comprises 0.5 to 35% by mass of the indigestible dextrin, 0.1 to 15% by mass of the crosslinked starch derived from the above-ground starch, and the esterified starch and ether derived from the underground starch.
- the indigestible dextrin-containing source of the present invention can suppress stickiness and sliminess of the sauce caused by the incorporation of the indigestible dextrin, and decrease in adhesion and water separation of the reheated source after freezing. Therefore, according to the present invention, it is possible to provide a digestible dextrin-containing source that can enjoy the health function of indigestible dextrin and that has good handleability, texture, and quality. Since the quality of the indigestible dextrin-containing source of the present invention does not easily deteriorate even when reheated after freezing, it is also useful as a source used for frozen foods.
- the present invention provides an indigestible dextrin-containing source.
- the resistant dextrin used in the present invention may be of natural origin or artificial.
- those produced from natural starch by enzymatic treatment or roasting treatment, or commercially available products can be used.
- As the indigestible dextrin used in the present invention those having a dietary fiber content of 80% by mass or more, preferably 85 to 95% by mass can be suitably used. Good health effects can be expected by using those with a high dietary fiber content.
- the dietary fiber content is a value quantified by an enzyme-HPLC method according to AOAC 2001.3.
- the indigestible dextrin-containing source of the present invention further contains a crosslinked starch derived from above-ground starch.
- the above-ground starch is a starch derived from the above-ground part of a plant, and includes, for example, wheat starch, corn starch, waxy corn starch, etc., of which waxy corn starch is preferred.
- Examples of the cross-linked starch include those obtained by subjecting a starch to a cross-linking treatment generally used, such as a phosphoric acid cross-linked starch and an adipic acid cross-linked starch.
- the crosslinking treatment of starch can be performed by a known method.
- phosphoric acid-crosslinked starch can be obtained by treating starch with sodium trimetaphosphate
- adipic acid-crosslinked starch can be obtained by treating starch with adipic anhydride.
- the crosslinked starch derived from the above-ground starch used in the present invention include preferably crosslinked starch derived from waxy corn starch, more preferably crosslinked starch containing waxy corn phosphate.
- the resistant dextrin-containing source of the present invention further contains a processed starch derived from underground starch.
- the modified starch derived from underground starch used in the present invention is at least one selected from the group consisting of esterified starch and etherified starch derived from underground starch.
- the underground starch is a starch derived from an underground organ such as a rhizome or a root of a plant, and includes, for example, potato starch, tapioca starch, sweet potato starch, and among them, tapioca starch is preferable.
- esterified starch examples include those which have been subjected to an esterification treatment usually used for starch, such as acetylated starch and octenylsuccinated starch.
- etherified starch examples include those obtained by subjecting a starch to an etherification treatment generally used, such as a hydroxypropylated starch.
- the esterification and etherification treatment of starch can be performed by a known method.
- acetylated or octenylsuccinated starch can be obtained by esterifying starch with acetic anhydride or octenylsuccinic anhydride
- hydroxypropylated starch can be obtained by etherifying starch with propylene oxide.
- the esterified starch and the etherified starch derived from the underground starch used in the present invention may contain an esterified crosslinked starch and an etherified crosslinked starch, respectively.
- the crosslinking treatment can be performed by the above-mentioned method, and is preferably phosphoric acid crosslinking.
- the esterification or etherification treatment and the crosslinking treatment for the starch may be performed simultaneously or sequentially.
- Examples of the esterified crosslinked starch and etherified crosslinked starch derived from the underground starch preferably include acetylated crosslinked tapioca starch and hydroxypropylated crosslinked tapioca starch.
- the processed starch derived from the underground starch used in the present invention preferably, at least one selected from the group consisting of esterified tapioca starch and etherified tapioca starch is given.
- the esterified tapioca starch is preferably one or more selected from the group consisting of acetylated tapioca starch and acetylated phosphate crosslinked tapioca starch
- the etherified tapioca starch is preferably hydroxypropylated tapioca starch and hydroxypropyl tapioca starch.
- the processed starch derived from the underground starch used in the present invention preferably comprises acetylated tapioca starch, acetylated phosphate crosslinked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropylated phosphate crosslinked tapioca starch.
- the indigestible dextrin-containing source of the present invention may be any source containing a liquid portion containing the above-mentioned indigestible dextrin, crosslinked starch derived from above-ground starch, and processed starch derived from underground starch.
- the liquid portion of the indigestible dextrin-containing source of the present invention refers to a liquid portion obtained by removing ingredients from the source.
- the source (20 ° C.) is a sieve having an opening of 5 mm. Means the amount obtained by filtration.
- the portion remaining on the sieve is the ingredient of the liquid food.
- the content of the indigestible dextrin in the indigestible dextrin-containing source of the present invention is preferably 0.5 to 35% by mass, more preferably 1 to 30% by mass, and still more preferably the total mass of the liquid part of the source. Is 1 to 25% by mass, more preferably 3 to 25% by mass, further preferably 3 to 20% by mass, and still more preferably 5 to 20% by mass. If the amount of indigestible dextrin in the sauce is small, the health function due to dietary fiber may be insufficient. On the other hand, if the amount of the indigestible dextrin in the sauce is too large, the sauce may be sticky and stringing may occur or slimming may become strong.
- the content of the crosslinked starch derived from the above-ground starch in the resistant dextrin-containing source of the present invention is preferably 0.1 to 15% by mass, more preferably 0.5 to 10% by mass, based on the total mass of the liquid part of the source. %, More preferably 1 to 7% by mass. If the amount of the crosslinked starch in the sauce is small, the handleability of the sauce and the quality after freezing may be reduced. On the other hand, if the amount of the cross-linked starch in the sauce is too large, the sauce may have an oversized property and the mouthfeel may be reduced.
- the content of the processed starch derived from the underground starch in the resistant dextrin-containing source of the present invention is defined as the total content of the esterified starch and the etherified starch derived from the underground starch in the total mass of the liquid part of the source. It is preferably 0.01 to 7% by mass, more preferably 0.05 to 5% by mass, and further preferably 0.1 to 3.5% by mass. If the content of the processed starch in the sauce is low, the quality of the sauce after freezing may be reduced. On the other hand, if the content of the processed starch in the sauce is too large, the sauce may have a loose property and the mouthfeel may be reduced.
- the type of the indigestible dextrin-containing source of the present invention is not particularly limited, and may be, for example, white sauce, cream sauce, carbonara sauce, oil sauce, tomato sauce, butter sauce, soy sauce sauce, and the like.
- the sauce of the present invention can be used as a source contained in a sauce-containing food (eg, soup, stew, risotto, gratin, pasta, etc.), or a sauce for hanging or dipping on food alone (eg, flavor sauce, dip sauce, etc.). ).
- the sauce of the present invention can be made from the ingredients used in ordinary sauces, for example, water, dashi, von, milk, salt, sugar, egg, butter, cream, oil, paste of ingredients (meat, vegetables, beans, cereals, etc.). Or puree, flour, cross-linked starch derived from above-ground starch and starch other than processed starch derived from underground starch, soy sauce, vinegar, bouillon, consommé, etc., and if necessary, acidulants, emulsifiers, thickeners And additives such as a stabilizer and a coloring agent.
- the type of the material to be used and the amount thereof can be appropriately selected according to the type of the sauce.
- the sauce of the present invention may be a liquid source which is composed of a liquid part and does not contain ingredients, or may be a liquid source which contains ingredients other than the liquid part.
- the ingredients may be anything that can be eaten as food, such as beef, meat such as pork, seafood such as cod and squid, vegetables such as spinach, burdock and carrot, potatoes such as potato and sweet potato, Mushrooms such as shiitake mushrooms, shimeji mushrooms, beans such as adzuki beans and peas, grains such as rice and wheat, nuts such as almonds and walnuts, fruits such as grapefruits and kiwis can be exemplified, and one or more of these can be combined. Can be used.
- the size and shape of the ingredient may be determined as appropriate with reference to a conventional method for producing a sauce, and are not particularly limited.
- the content of the ingredient in the sauce of the present invention is preferably 0 to 70 parts by mass, more preferably 10 to 50 parts by mass, based on 100 parts by mass of the liquid part of the sauce, on a wet weight basis.
- the indigestible dextrin-containing source of the present invention is preferably such that the viscosity of the liquid part at 20 ° C. is 100 to 10,000 mPa ⁇ s, since it has a good mouth feel and the texture of ingredients can be enjoyed.
- the viscosity of the sauce in the present invention is a value measured by a B-type viscometer in accordance with JIS Z 8803 "Viscosity of liquid-measuring method".
- the sauce of the present invention can be produced according to a usual sauce production method.
- the above-mentioned indigestible dextrin, crosslinked starch derived from above-ground starch, and modified starch derived from underground starch are blended during or after production, and if necessary, heated or agitated, etc., to the entire sauce. You just have to go around.
- Reference Example 1 White Sauce Containing Indigestible Dextrin White sauce was produced according to a conventional method.
- the butter was put in a pan and heated, and when melted, flour (made by Nisshin Foods) was added and fried well over medium heat so as not to burn. Milk was added to the mixture, and the mixture was spread well and seasoned with salt to obtain a white sauce.
- the viscosity of the obtained sauce at 20 ° C. was about 550 mPa ⁇ s.
- Indigestible dextrin (Fibersol 2, manufactured by Matsutani Chemical Industry, dietary fiber content: 90% by mass) was added to this sauce so as to be 8% by mass. Although the viscosity at 20 ° C.
- the obtained indigestible dextrin-containing source slightly increased to about 750 mPa ⁇ s, it was a favorable value for the viscosity of the source, but on the other hand, the source became sticky and stringing occurred. Or a slimy look.
- Test example 1 Based on the indigestible dextrin-containing white sauce of Reference Example 1, sauces containing the indigestible dextrin and various starches were produced in the amounts shown in Table 1. The handleability of each of the obtained white sauces and the quality after being frozen, stored and reheated were evaluated by the following procedure. Table 1 shows the results.
- Test example 2 A sauce was prepared and evaluated in the same manner as in Test Example 1, except that the amount of the indigestible dextrin or starch was changed as shown in Tables 2 to 4. The results are shown in Tables 2 to 4.
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Abstract
Provided is an indigestible dextrin-containing sauce that has excellent handling properties, texture, and quality when reheated after being frozen. The sauce contains indigestible dextrin and one or more substances selected from the group consisting of a cross-linked starch derived from an above-ground starch and an etherified starch or and esterified starch derived from a below-ground starch.
Description
本発明は難消化性デキストリンを含有するソースに関する。
(4) The present invention relates to a sauce containing indigestible dextrin.
食物繊維は、ヒトの消化酵素で消化されない成分であり、また消化管内での食品の吸収を遅らせる、腸内細菌叢を整えるなどの生理機能を有することから、健康の維持や増進等の保健機能（機能性）の観点で近年注目されている。水溶性食物繊維の１種である難消化性デキストリンは、澱粉を消化酵素で消化処理した後、焙炒処理して得られる平均分子量２０００程度の多糖類である。難消化性デキストリンは、入手しやすく、また水溶性で液状食品にも配合しやすいことから、食品用の機能性素材として多用されている。
Dietary fiber is a component that is not digested by human digestive enzymes, and has physiological functions such as delaying food absorption in the digestive tract and regulating intestinal microflora. In recent years, attention has been paid to the (functionality) viewpoint. Indigestible dextrin, which is one type of water-soluble dietary fiber, is a polysaccharide having an average molecular weight of about 2,000 obtained by subjecting starch to digestion with digestive enzymes and then roasting. Indigestible dextrin is widely used as a functional material for foods because it is easily available, is water-soluble, and is easily incorporated into liquid foods.
ソースは、主に他の食品に添加して食する液体状の食品である。ソースには、液状部のみからなる具材を含まないソースや、固形の具材を含むソースがあり、これらは他の食品に対して風味や、食感、色合い等装飾的アクセントなどを与えるために使用される。近年の健康志向の増大に対応して、ソースにも、風味や食感のみならず機能性を有することが望まれる。
Sauce is a liquid food that is mainly added to other foods. There are sauces that do not contain ingredients consisting only of liquid parts, and sauces that contain solid ingredients, and these provide flavor, texture, color, and other decorative accents to other foods. Used for In response to the recent increase in health consciousness, it is desired that sauces have not only flavor and texture but also functionality.
一方、機能性成分を食品に配合する場合、該食品には、機能性を有するだけでなく、本来有する風味や食感等の性状を維持することが求められる。特許文献１には、難消化性デキストリンを６％以上、油脂を２０％以下と、ニンジン及びタマネギを配合する酸性分離液状調味料が記載され、またこの調味料が、食物繊維を多量に配合したものであるにもかかわらず、これをサラダにかけて食した場合には野菜のフレッシュな食味を味わうことができることが記載されている。特許文献２には、難消化性デキストリンとフルボ酸ミネラル調味液を含有する生だしが、焚き上げによる難消化性デキストリンの含量の低下が抑えられており、これにより食物繊維の生理効果を得ることができることが記載されている。特許文献３には、難消化性デキストリンを２０～６０質量％、蛋白質が０．０１～１質量％、及び９０％果汁由来のビタミンＣを含有し、ｐＨが４以下の液状調味料が、その褐変を防止できることが記載されている。
On the other hand, when a functional ingredient is added to food, it is required that the food not only has functionality but also maintains properties such as flavor and texture originally possessed. Patent Document 1 describes an acid-separated liquid seasoning containing 6% or more of indigestible dextrin and 20% or less of fats and oils, and a carrot and an onion. This seasoning contains a large amount of dietary fiber. However, it is described that when this is eaten over a salad, the fresh taste of vegetables can be enjoyed. Patent Document 2 discloses that a mash containing an indigestible dextrin and a fulvic acid mineral seasoning solution suppresses a decrease in the content of the indigestible dextrin due to heating, thereby obtaining a physiological effect of dietary fiber. It is described that can be. Patent Document 3 discloses a liquid seasoning containing 20 to 60% by mass of indigestible dextrin, 0.01 to 1% by mass of protein, and 90% of vitamin C derived from fruit juice and having a pH of 4 or less. It is described that browning can be prevented.
本発明者らは、難消化性デキストリン含有ソースの開発において、難消化性デキストリン含有ソースが、ベタつきやぬめりによって取扱い性や食感が低下するだけでなく、該ソースを冷凍後に再加熱すると、他の食品に対する付着性の低下や、離水による品質低下が起こることを見出した。
The present inventors, in the development of the indigestible dextrin-containing source, not only the indigestible dextrin-containing source, stickiness and sliminess not only reduce the handleability and texture, when the sauce is reheated after freezing, It was found that there was a decrease in adhesion to food and a decrease in quality due to water separation.
本発明者らは、難消化性デキストリン含有ソースにおける上記課題を改善すべく検討した結果、所定の種類の加工澱粉を配合した難消化性デキストリン含有ソースが、難消化性デキストリンによるソースのベタつきやぬめりが抑えられ、良好な取扱い性や食感を有することを見出した。また本発明者らは、当該難消化性デキストリン含有ソースにより、冷凍後に再加熱したときの付着性低下や離水が抑えられることを見出した。
The present inventors have studied to improve the above-mentioned problems in the indigestible dextrin-containing source. As a result, the indigestible dextrin-containing source containing a predetermined type of processed starch was found to be sticky or slimy to the source due to the indigestible dextrin. Was found to be suppressed, and had good handleability and texture. In addition, the present inventors have found that the use of the indigestible dextrin-containing source can suppress a decrease in adhesion and water separation when reheating after freezing.
本発明は、以下を提供する。
〔１〕難消化性デキストリンと、地上系澱粉由来の架橋澱粉と、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上とを含有するソース。
〔２〕前記難消化性デキストリンを０．５～３５質量％、前記地上系澱粉由来の架橋澱粉を０．１～１５質量％、ならびに前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上を合計で０．０１～７質量％、を含有する液状部を含む、〔１〕記載のソース。
〔３〕前記地上系澱粉由来の架橋澱粉がワキシーコーンリン酸架橋澱粉である、〔１〕又は〔２〕記載のソース。
〔４〕前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上が、アセチル化タピオカ澱粉、アセチル化リン酸架橋タピオカ澱粉、ヒドロキシプロピル化タピオカ澱粉、及びヒドロキシプロピル化リン酸架橋タピオカ澱粉からなる群より選択される１種以上である、〔１〕～〔３〕のいずれか１項記載のソース。
〔５〕具材をさらに含む、請求項１～４のいずれか１項記載のソース。
〔６〕前記具材の含有量が、液状部１００質量部に対して０～７０質量部である、〔５〕記載のソース。
〔７〕ソースの製造のための、難消化性デキストリンと、地上系澱粉由来の架橋澱粉と、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上との使用。
〔８〕前記ソースが、前記難消化性デキストリンを０．５～３５質量％、前記地上系澱粉由来の架橋澱粉を０．１～１５質量％、ならびに前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上を合計で０．０１～７質量％、を含有する液状部を含むソースである、〔７〕記載の使用。
〔９〕前記ソースが具材をさらに含む、〔７〕又は〔８〕記載の使用。
〔１０〕前記具材の含有量が前記ソースの液状部１００質量部に対して０～７０質量部である、〔９〕記載の使用。 The present invention provides the following.
[1] A source containing indigestible dextrin, crosslinked starch derived from above-ground starch, and at least one selected from the group consisting of esterified starch and etherified starch derived from underground starch.
[2] The above-mentioned indigestible dextrin is 0.5 to 35% by mass, the above-ground starch-derived crosslinked starch is 0.1 to 15% by mass, and the underground starch-derived esterified starch and etherified starch. The sauce according to [1], comprising a liquid part containing at least one selected from the group in a total amount of 0.01 to 7% by mass.
[3] The sauce according to [1] or [2], wherein the crosslinked starch derived from the above-ground starch is a waxy corn phosphate crosslinked starch.
[4] One or more selected from the group consisting of the esterified starch and the etherified starch derived from the underground starch are acetylated tapioca starch, acetylated phosphate crosslinked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropyl. The sauce according to any one of [1] to [3], which is at least one member selected from the group consisting of a phosphorylated phosphoric acid-crosslinked tapioca starch.
[5] The sauce according to any one of [1] to [4], further comprising an ingredient.
[6] The sauce according to [5], wherein the content of the ingredient is 0 to 70 parts by mass relative to 100 parts by mass of the liquid part.
[7] Use of indigestible dextrin, crosslinked starch derived from above-ground starch, and one or more selected from the group consisting of esterified starch and etherified starch derived from underground starch for the production of sauce .
[8] The source comprises 0.5 to 35% by mass of the indigestible dextrin, 0.1 to 15% by mass of the crosslinked starch derived from the above-ground starch, and the esterified starch and ether derived from the underground starch. The use according to [7], which is a sauce containing a liquid part containing at least one selected from the group consisting of modified starch in a total amount of 0.01 to 7% by mass.
[9] The use according to [7] or [8], wherein the sauce further comprises an ingredient.
[10] The use according to [9], wherein the content of the ingredient is 0 to 70 parts by mass relative to 100 parts by mass of the liquid part of the sauce.
〔１〕難消化性デキストリンと、地上系澱粉由来の架橋澱粉と、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上とを含有するソース。
〔２〕前記難消化性デキストリンを０．５～３５質量％、前記地上系澱粉由来の架橋澱粉を０．１～１５質量％、ならびに前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上を合計で０．０１～７質量％、を含有する液状部を含む、〔１〕記載のソース。
〔３〕前記地上系澱粉由来の架橋澱粉がワキシーコーンリン酸架橋澱粉である、〔１〕又は〔２〕記載のソース。
〔４〕前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上が、アセチル化タピオカ澱粉、アセチル化リン酸架橋タピオカ澱粉、ヒドロキシプロピル化タピオカ澱粉、及びヒドロキシプロピル化リン酸架橋タピオカ澱粉からなる群より選択される１種以上である、〔１〕～〔３〕のいずれか１項記載のソース。
〔５〕具材をさらに含む、請求項１～４のいずれか１項記載のソース。
〔６〕前記具材の含有量が、液状部１００質量部に対して０～７０質量部である、〔５〕記載のソース。
〔７〕ソースの製造のための、難消化性デキストリンと、地上系澱粉由来の架橋澱粉と、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上との使用。
〔８〕前記ソースが、前記難消化性デキストリンを０．５～３５質量％、前記地上系澱粉由来の架橋澱粉を０．１～１５質量％、ならびに前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上を合計で０．０１～７質量％、を含有する液状部を含むソースである、〔７〕記載の使用。
〔９〕前記ソースが具材をさらに含む、〔７〕又は〔８〕記載の使用。
〔１０〕前記具材の含有量が前記ソースの液状部１００質量部に対して０～７０質量部である、〔９〕記載の使用。 The present invention provides the following.
[1] A source containing indigestible dextrin, crosslinked starch derived from above-ground starch, and at least one selected from the group consisting of esterified starch and etherified starch derived from underground starch.
[2] The above-mentioned indigestible dextrin is 0.5 to 35% by mass, the above-ground starch-derived crosslinked starch is 0.1 to 15% by mass, and the underground starch-derived esterified starch and etherified starch. The sauce according to [1], comprising a liquid part containing at least one selected from the group in a total amount of 0.01 to 7% by mass.
[3] The sauce according to [1] or [2], wherein the crosslinked starch derived from the above-ground starch is a waxy corn phosphate crosslinked starch.
[4] One or more selected from the group consisting of the esterified starch and the etherified starch derived from the underground starch are acetylated tapioca starch, acetylated phosphate crosslinked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropyl. The sauce according to any one of [1] to [3], which is at least one member selected from the group consisting of a phosphorylated phosphoric acid-crosslinked tapioca starch.
[5] The sauce according to any one of [1] to [4], further comprising an ingredient.
[6] The sauce according to [5], wherein the content of the ingredient is 0 to 70 parts by mass relative to 100 parts by mass of the liquid part.
[7] Use of indigestible dextrin, crosslinked starch derived from above-ground starch, and one or more selected from the group consisting of esterified starch and etherified starch derived from underground starch for the production of sauce .
[8] The source comprises 0.5 to 35% by mass of the indigestible dextrin, 0.1 to 15% by mass of the crosslinked starch derived from the above-ground starch, and the esterified starch and ether derived from the underground starch. The use according to [7], which is a sauce containing a liquid part containing at least one selected from the group consisting of modified starch in a total amount of 0.01 to 7% by mass.
[9] The use according to [7] or [8], wherein the sauce further comprises an ingredient.
[10] The use according to [9], wherein the content of the ingredient is 0 to 70 parts by mass relative to 100 parts by mass of the liquid part of the sauce.
本発明の難消化性デキストリン含有ソースは、難消化性デキストリンの配合に起因して起こる、ソースのベタつきやぬめり、及び冷凍後に再加熱したソースの付着性低下や離水を抑えることができる。したがって、本発明によれば、難消化性デキストリンによる保健機能を享受でき、かつ取り扱い性、食感、及び品質のよい難消化性デキストリン含有ソースを提供することができる。本発明の難消化性デキストリン含有ソースは、冷凍後に再加熱しても品質が低下しにくいので、冷凍食品に用いるソースとしても有用である。
難 The indigestible dextrin-containing source of the present invention can suppress stickiness and sliminess of the sauce caused by the incorporation of the indigestible dextrin, and decrease in adhesion and water separation of the reheated source after freezing. Therefore, according to the present invention, it is possible to provide a digestible dextrin-containing source that can enjoy the health function of indigestible dextrin and that has good handleability, texture, and quality. Since the quality of the indigestible dextrin-containing source of the present invention does not easily deteriorate even when reheated after freezing, it is also useful as a source used for frozen foods.
本発明は、難消化性デキストリン含有ソースを提供する。本発明で用いられる難消化性デキストリンは、天然由来のものでも人工のものでもよい。好ましくは、本発明で用いられる難消化性デキストリンとしては、天然の澱粉から酵素処理や焙炒処理等で製造したもの、又は市販品を用いることができる。本発明で用いられる難消化性デキストリンとしては、食物繊維含量８０質量％以上、好ましくは８５～９５質量％のものを好適に利用することができる。食物繊維含量が高いものを用いることで、良好な保健効果が期待できる。ここで食物繊維含量とは、ＡＯＡＣ ２００１．３に準拠し、酵素－ＨＰＬＣ法で定量された値である。
The present invention provides an indigestible dextrin-containing source. The resistant dextrin used in the present invention may be of natural origin or artificial. Preferably, as the indigestible dextrin used in the present invention, those produced from natural starch by enzymatic treatment or roasting treatment, or commercially available products can be used. As the indigestible dextrin used in the present invention, those having a dietary fiber content of 80% by mass or more, preferably 85 to 95% by mass can be suitably used. Good health effects can be expected by using those with a high dietary fiber content. Here, the dietary fiber content is a value quantified by an enzyme-HPLC method according to AOAC 2001.3.
本発明の難消化性デキストリン含有ソースは、さらに地上系澱粉由来の架橋澱粉を含有する。該地上系澱粉は、植物地上部に由来する澱粉であり、例えば小麦澱粉、コーンスターチ、ワキシーコーンスターチなどが挙げられ、このうちワキシーコーンスターチが好ましい。該架橋澱粉としては、澱粉に通常用いられる架橋処理を施されたもの、例えばリン酸架橋澱粉、アジピン酸架橋澱粉などが挙げられる。澱粉の架橋処理は、公知の方法で行うことができる。例えば、リン酸架橋澱粉は、澱粉をトリメタリン酸ナトリウムで処理することで得ることができ、アジピン酸架橋澱粉は、澱粉を無水アジピン酸で処理することで得ることができる。本発明で用いられる該地上系澱粉由来の架橋澱粉の例としては、好ましくはワキシーコーンスターチ由来の架橋澱粉、より好ましくはワキシーコーンリン酸架橋澱粉が挙げられる。
The indigestible dextrin-containing source of the present invention further contains a crosslinked starch derived from above-ground starch. The above-ground starch is a starch derived from the above-ground part of a plant, and includes, for example, wheat starch, corn starch, waxy corn starch, etc., of which waxy corn starch is preferred. Examples of the cross-linked starch include those obtained by subjecting a starch to a cross-linking treatment generally used, such as a phosphoric acid cross-linked starch and an adipic acid cross-linked starch. The crosslinking treatment of starch can be performed by a known method. For example, phosphoric acid-crosslinked starch can be obtained by treating starch with sodium trimetaphosphate, and adipic acid-crosslinked starch can be obtained by treating starch with adipic anhydride. Examples of the crosslinked starch derived from the above-ground starch used in the present invention include preferably crosslinked starch derived from waxy corn starch, more preferably crosslinked starch containing waxy corn phosphate.
本発明の難消化性デキストリン含有ソースは、さらに地下系澱粉由来の加工澱粉を含有する。本発明で用いられる該地下系澱粉由来の加工澱粉は、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上である。該地下系澱粉は、植物の地下茎又は根などの地下部器官に由来する澱粉であり、例えば馬鈴薯澱粉、タピオカ澱粉、甘藷澱粉などが挙げられ、このうちタピオカ澱粉が好ましい。該エステル化澱粉としては、澱粉に通常用いられるエステル化処理を施されたもの、例えばアセチル化澱粉、オクテニルコハク酸化澱粉などが挙げられる。該エーテル化澱粉としては、澱粉に通常用いられるエーテル化処理を施されたもの、例えばヒドロキシプロピル化澱粉などが挙げられる。澱粉のエステル化及びエーテル化処理は、公知の方法で行うことができる。例えば、アセチル化又はオクテニルコハク酸化澱粉は、澱粉を無水酢酸又は無水オクテニルコハク酸でエステル化することで得ることができ、ヒドロキシプロピル化澱粉は、澱粉を酸化プロピレンでエーテル化することで得ることができる。
難 The resistant dextrin-containing source of the present invention further contains a processed starch derived from underground starch. The modified starch derived from underground starch used in the present invention is at least one selected from the group consisting of esterified starch and etherified starch derived from underground starch. The underground starch is a starch derived from an underground organ such as a rhizome or a root of a plant, and includes, for example, potato starch, tapioca starch, sweet potato starch, and among them, tapioca starch is preferable. Examples of the esterified starch include those which have been subjected to an esterification treatment usually used for starch, such as acetylated starch and octenylsuccinated starch. Examples of the etherified starch include those obtained by subjecting a starch to an etherification treatment generally used, such as a hydroxypropylated starch. The esterification and etherification treatment of starch can be performed by a known method. For example, acetylated or octenylsuccinated starch can be obtained by esterifying starch with acetic anhydride or octenylsuccinic anhydride, and hydroxypropylated starch can be obtained by etherifying starch with propylene oxide.
本発明で用いられる地下系澱粉由来のエステル化澱粉及びエーテル化澱粉は、それぞれ、エステル化架橋澱粉及びエーテル化架橋澱粉を含んでいてもよい。該架橋処理は上述の方法で行うことができ、好ましくはリン酸架橋である。澱粉に対するエステル化又はエーテル化処理と架橋処理は、同時に行ってもよく、順番に行ってもよい。該地下系澱粉由来のエステル化架橋澱粉及びエーテル化架橋澱粉の例としては、好ましくは、アセチル化架橋タピオカ澱粉、及びヒドロキシプロピル化架橋タピオカ澱粉が挙げられる。
The esterified starch and the etherified starch derived from the underground starch used in the present invention may contain an esterified crosslinked starch and an etherified crosslinked starch, respectively. The crosslinking treatment can be performed by the above-mentioned method, and is preferably phosphoric acid crosslinking. The esterification or etherification treatment and the crosslinking treatment for the starch may be performed simultaneously or sequentially. Examples of the esterified crosslinked starch and etherified crosslinked starch derived from the underground starch preferably include acetylated crosslinked tapioca starch and hydroxypropylated crosslinked tapioca starch.
本発明で用いられる該地下系澱粉由来の加工澱粉の例としては、好ましくは、エステル化タピオカ澱粉及びエーテル化タピオカ澱粉からなる群より選択される１種以上が挙げられる。該エステル化タピオカ澱粉は、好ましくはアセチル化タピオカ澱粉及びアセチル化リン酸架橋タピオカ澱粉からなる群より選択される１種以上であり、該エーテル化タピオカ澱粉は、好ましくはヒドロキシプロピル化タピオカ澱粉及びヒドロキシプロピル化リン酸架橋タピオカ澱粉からなる群より選択される１種以上である。したがって、本発明で用いられる該地下系澱粉由来の加工澱粉は、好ましくは、アセチル化タピオカ澱粉、アセチル化リン酸架橋タピオカ澱粉、ヒドロキシプロピル化タピオカ澱粉、及びヒドロキシプロピル化リン酸架橋タピオカ澱粉からなる群より選択される１種以上であり、より好ましくは、アセチル化タピオカ澱粉、ヒドロキシプロピル化タピオカ澱粉、ヒドロキシプロピル化リン酸架橋タピオカ澱粉、又はそれらのいずれか２種以上の組み合わせである。
加工 As an example of the processed starch derived from the underground starch used in the present invention, preferably, at least one selected from the group consisting of esterified tapioca starch and etherified tapioca starch is given. The esterified tapioca starch is preferably one or more selected from the group consisting of acetylated tapioca starch and acetylated phosphate crosslinked tapioca starch, and the etherified tapioca starch is preferably hydroxypropylated tapioca starch and hydroxypropyl tapioca starch. One or more selected from the group consisting of propylated phosphoric acid crosslinked tapioca starch. Therefore, the processed starch derived from the underground starch used in the present invention preferably comprises acetylated tapioca starch, acetylated phosphate crosslinked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropylated phosphate crosslinked tapioca starch. One or more selected from the group, more preferably acetylated tapioca starch, hydroxypropylated tapioca starch, hydroxypropylated phosphate crosslinked tapioca starch, or a combination of any two or more thereof.
本発明の難消化性デキストリン含有ソースは、上述した難消化性デキストリン、地上系澱粉由来の架橋澱粉、及び地下系澱粉由来の加工澱粉、を含有する液状部を含むソースであればよい。本明細書において、本発明の難消化性デキストリン含有ソースの液状部とは、該ソースから具材を除いた液状部分をいい、具体的には、該ソース（２０℃）を目開き５ｍｍの篩で濾して得られる濾過分をいう。一方、該篩上に残った部分は、該液状食品の具材である。
難 The indigestible dextrin-containing source of the present invention may be any source containing a liquid portion containing the above-mentioned indigestible dextrin, crosslinked starch derived from above-ground starch, and processed starch derived from underground starch. In the present specification, the liquid portion of the indigestible dextrin-containing source of the present invention refers to a liquid portion obtained by removing ingredients from the source. Specifically, the source (20 ° C.) is a sieve having an opening of 5 mm. Means the amount obtained by filtration. On the other hand, the portion remaining on the sieve is the ingredient of the liquid food.
本発明の難消化性デキストリン含有ソースにおける難消化性デキストリンの含有量は、該ソースの液状部の全質量中、好ましくは０．５～３５質量％、より好ましくは１～３０質量％、さらに好ましくは１～２５質量％、さらに好ましくは３～２５質量％、さらに好ましくは３～２０質量％、なお好ましくは５～２０質量％である。該ソースにおける難消化性デキストリン量が少ないと、食物繊維による保健機能が不充分になることがある。一方で、該ソースにおける難消化性デキストリン量が多すぎると、ソースがベタついて糸曳きが起こったり、ぬめりが強くなることがある。
The content of the indigestible dextrin in the indigestible dextrin-containing source of the present invention is preferably 0.5 to 35% by mass, more preferably 1 to 30% by mass, and still more preferably the total mass of the liquid part of the source. Is 1 to 25% by mass, more preferably 3 to 25% by mass, further preferably 3 to 20% by mass, and still more preferably 5 to 20% by mass. If the amount of indigestible dextrin in the sauce is small, the health function due to dietary fiber may be insufficient. On the other hand, if the amount of the indigestible dextrin in the sauce is too large, the sauce may be sticky and stringing may occur or slimming may become strong.
本発明の難消化性デキストリン含有ソースにおける地上系澱粉由来の架橋澱粉の含有量は、該ソースの液状部の全質量中、好ましくは０．１～１５質量％、より好ましくは０．５～１０質量％、さらに好ましくは１～７質量％である。該ソースにおける該架橋澱粉の量が少ないと、ソースの取り扱い性や、冷凍後の品質が低下することがある。一方で、該ソースにおける該架橋澱粉の量が多すぎると、ソースがぼってりとした性状になり口当たりが低下することがある。
The content of the crosslinked starch derived from the above-ground starch in the resistant dextrin-containing source of the present invention is preferably 0.1 to 15% by mass, more preferably 0.5 to 10% by mass, based on the total mass of the liquid part of the source. %, More preferably 1 to 7% by mass. If the amount of the crosslinked starch in the sauce is small, the handleability of the sauce and the quality after freezing may be reduced. On the other hand, if the amount of the cross-linked starch in the sauce is too large, the sauce may have an oversized property and the mouthfeel may be reduced.
本発明の難消化性デキストリン含有ソースにおける地下系澱粉由来の加工澱粉の含有量は、該地下系澱粉由来のエステル化澱粉及びエーテル化澱粉の合計含有量として、該ソースの液状部の全質量中、好ましくは０．０１～７質量％、より好ましくは０．０５～５質量％、さらに好ましくは０．１～３．５質量％である。該ソースにおける該加工澱粉の含有量が少ないと、冷凍後のソースの品質が低下することがある。一方で、該ソースにおける該加工澱粉の含有量が多すぎると、ソースがぼってりとした性状になり口当たりが低下することがある。
The content of the processed starch derived from the underground starch in the resistant dextrin-containing source of the present invention is defined as the total content of the esterified starch and the etherified starch derived from the underground starch in the total mass of the liquid part of the source. It is preferably 0.01 to 7% by mass, more preferably 0.05 to 5% by mass, and further preferably 0.1 to 3.5% by mass. If the content of the processed starch in the sauce is low, the quality of the sauce after freezing may be reduced. On the other hand, if the content of the processed starch in the sauce is too large, the sauce may have a loose property and the mouthfeel may be reduced.
本発明の難消化性デキストリン含有ソースの種類は、特に制限されず、例えば、ホワイトソース、クリームソース、カルボナーラソース、オイルソース、トマトソース、バターソース、醤油ソースなどであり得る。例えば、本発明のソースは、ソース含有食品（例えばスープ、シチュー、リゾット、グラタン、パスタ等）に含まれるソースとして、又は単独で食品にかけたりつけたりするためのソース（例えば、フレイバーソース、ディップソース等）として使用され得る。本発明のソースは、通常のソースに使用される材料、例えば、水、出汁、フォン、乳、塩、砂糖、卵、バター、クリーム、油脂、食材（肉、野菜、豆類、穀類等）のペースト又はピューレ状物、穀粉、上述した地上系澱粉由来の架橋澱粉及び地下系澱粉由来の加工澱粉以外の澱粉、醤油、酢、ブイヨン、コンソメなど、及び必要に応じて酸味料、乳化剤、増粘剤、安定剤、着色料等の添加剤、を含有していてもよい。使用する材料の種類及びその配合量は、ソースの種類に応じて適宜選択することができる。
種類 The type of the indigestible dextrin-containing source of the present invention is not particularly limited, and may be, for example, white sauce, cream sauce, carbonara sauce, oil sauce, tomato sauce, butter sauce, soy sauce sauce, and the like. For example, the sauce of the present invention can be used as a source contained in a sauce-containing food (eg, soup, stew, risotto, gratin, pasta, etc.), or a sauce for hanging or dipping on food alone (eg, flavor sauce, dip sauce, etc.). ). The sauce of the present invention can be made from the ingredients used in ordinary sauces, for example, water, dashi, von, milk, salt, sugar, egg, butter, cream, oil, paste of ingredients (meat, vegetables, beans, cereals, etc.). Or puree, flour, cross-linked starch derived from above-ground starch and starch other than processed starch derived from underground starch, soy sauce, vinegar, bouillon, consommé, etc., and if necessary, acidulants, emulsifiers, thickeners And additives such as a stabilizer and a coloring agent. The type of the material to be used and the amount thereof can be appropriately selected according to the type of the sauce.
本発明のソースは、液状部からなり具材を含まない液状ソースであってもよいが、該液状部以外の具材を含む液状ソースであってもよい。該具材としては、食品として喫食され得るものであればよく、牛肉、豚肉等の肉類、タラ、イカ等の魚介類、ホウレンソウ、ゴボウ、ニンジン等の野菜類、ジャガイモ、サツマイモ等のイモ類、シイタケ、シメジ等のキノコ類、アズキ、エンドウ豆等の豆類、米、麦等の穀類、アーモンド、クルミ等の木の実類、グレープフルーツ、キウイ等の果実類等を例示でき、これらの１種以上を組み合わせて用いることができる。該具材の大きさや形状は、適宜常用のソースの製造方法を参考に決定すればよく、特に限定されない。本発明のソースにおける該具材の含有量は、湿重量基準で、該ソースの液状部１００質量部に対して、好ましくは０～７０質量部、より好ましくは１０～５０質量部である。
ソ ー ス The sauce of the present invention may be a liquid source which is composed of a liquid part and does not contain ingredients, or may be a liquid source which contains ingredients other than the liquid part. The ingredients may be anything that can be eaten as food, such as beef, meat such as pork, seafood such as cod and squid, vegetables such as spinach, burdock and carrot, potatoes such as potato and sweet potato, Mushrooms such as shiitake mushrooms, shimeji mushrooms, beans such as adzuki beans and peas, grains such as rice and wheat, nuts such as almonds and walnuts, fruits such as grapefruits and kiwis can be exemplified, and one or more of these can be combined. Can be used. The size and shape of the ingredient may be determined as appropriate with reference to a conventional method for producing a sauce, and are not particularly limited. The content of the ingredient in the sauce of the present invention is preferably 0 to 70 parts by mass, more preferably 10 to 50 parts by mass, based on 100 parts by mass of the liquid part of the sauce, on a wet weight basis.
本発明の難消化性デキストリン含有ソースは、２０℃における液状部の粘度が１００～１００００ｍＰａ・ｓであると、口当たりがよく、具材の食感も楽しめる点で好ましい。なお、本発明におけるソースの粘度は、ＪＩＳ Ｚ ８８０３「液体の粘度－測定方法」に準拠し、Ｂ型粘度計で測定された値である。
(4) The indigestible dextrin-containing source of the present invention is preferably such that the viscosity of the liquid part at 20 ° C. is 100 to 10,000 mPa · s, since it has a good mouth feel and the texture of ingredients can be enjoyed. The viscosity of the sauce in the present invention is a value measured by a B-type viscometer in accordance with JIS Z 8803 "Viscosity of liquid-measuring method".
本発明のソースは、通常のソースの製法に準じて製造することができる。上述した難消化性デキストリン、地上系澱粉由来の架橋澱粉、及び地下系澱粉由来の加工澱粉は、製造の途中や製造後に配合し、必要に応じて加熱や攪拌等の操作を行ってソース全体に行きわたるようにすればよい。
ソ ー ス The sauce of the present invention can be produced according to a usual sauce production method. The above-mentioned indigestible dextrin, crosslinked starch derived from above-ground starch, and modified starch derived from underground starch are blended during or after production, and if necessary, heated or agitated, etc., to the entire sauce. You just have to go around.
以下、実施例及び比較例を挙げて本発明をさらに具体的に説明するが、本発明は以下の実施例などによって何ら限定されるものではない。
Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples and the like.
参考例１ 難消化性デキストリン含有ホワイトソース
常法に従ってホワイトソースを製造した。深鍋にバターを入れて加熱し、溶けたところで薄力粉（日清フーズ製）を投入し、中火で焦がさないようによく炒めた。これに牛乳を加えてよくのばし、塩で味を調え、ホワイトソースを得た。得られたソースの２０℃での粘度は約５５０ｍＰａ・ｓであった。このソースに難消化性デキストリン（松谷化学工業製ファイバーソル２、食物繊維含量９０質量％）を８質量％になるよう加えた。得られた難消化性デキストリン含有ソースは、２０℃での粘度は、約７５０ｍＰａ・ｓと若干増加したもののソースの粘性としては好ましい値であったが、一方で、ソースがベタついで糸曳きが起こったり、ぬめりが見られるようになった。 Reference Example 1 White Sauce Containing Indigestible Dextrin White sauce was produced according to a conventional method. The butter was put in a pan and heated, and when melted, flour (made by Nisshin Foods) was added and fried well over medium heat so as not to burn. Milk was added to the mixture, and the mixture was spread well and seasoned with salt to obtain a white sauce. The viscosity of the obtained sauce at 20 ° C. was about 550 mPa · s. Indigestible dextrin (Fibersol 2, manufactured by Matsutani Chemical Industry, dietary fiber content: 90% by mass) was added to this sauce so as to be 8% by mass. Although the viscosity at 20 ° C. of the obtained indigestible dextrin-containing source slightly increased to about 750 mPa · s, it was a favorable value for the viscosity of the source, but on the other hand, the source became sticky and stringing occurred. Or a slimy look.
常法に従ってホワイトソースを製造した。深鍋にバターを入れて加熱し、溶けたところで薄力粉（日清フーズ製）を投入し、中火で焦がさないようによく炒めた。これに牛乳を加えてよくのばし、塩で味を調え、ホワイトソースを得た。得られたソースの２０℃での粘度は約５５０ｍＰａ・ｓであった。このソースに難消化性デキストリン（松谷化学工業製ファイバーソル２、食物繊維含量９０質量％）を８質量％になるよう加えた。得られた難消化性デキストリン含有ソースは、２０℃での粘度は、約７５０ｍＰａ・ｓと若干増加したもののソースの粘性としては好ましい値であったが、一方で、ソースがベタついで糸曳きが起こったり、ぬめりが見られるようになった。 Reference Example 1 White Sauce Containing Indigestible Dextrin White sauce was produced according to a conventional method. The butter was put in a pan and heated, and when melted, flour (made by Nisshin Foods) was added and fried well over medium heat so as not to burn. Milk was added to the mixture, and the mixture was spread well and seasoned with salt to obtain a white sauce. The viscosity of the obtained sauce at 20 ° C. was about 550 mPa · s. Indigestible dextrin (Fibersol 2, manufactured by Matsutani Chemical Industry, dietary fiber content: 90% by mass) was added to this sauce so as to be 8% by mass. Although the viscosity at 20 ° C. of the obtained indigestible dextrin-containing source slightly increased to about 750 mPa · s, it was a favorable value for the viscosity of the source, but on the other hand, the source became sticky and stringing occurred. Or a slimy look.
試験例１
参考例１の難消化性デキストリン含有ホワイトソースをベースに、表１の量で難消化性デキストリン及び各種澱粉を含有するソースを製造した。得られた各ホワイトソースの取り扱い性、及び冷凍保存して再加熱した後の品質を下記の手順で評価した。結果を表１に示す。 Test example 1
Based on the indigestible dextrin-containing white sauce of Reference Example 1, sauces containing the indigestible dextrin and various starches were produced in the amounts shown in Table 1. The handleability of each of the obtained white sauces and the quality after being frozen, stored and reheated were evaluated by the following procedure. Table 1 shows the results.
参考例１の難消化性デキストリン含有ホワイトソースをベースに、表１の量で難消化性デキストリン及び各種澱粉を含有するソースを製造した。得られた各ホワイトソースの取り扱い性、及び冷凍保存して再加熱した後の品質を下記の手順で評価した。結果を表１に示す。 Test example 1
Based on the indigestible dextrin-containing white sauce of Reference Example 1, sauces containing the indigestible dextrin and various starches were produced in the amounts shown in Table 1. The handleability of each of the obtained white sauces and the quality after being frozen, stored and reheated were evaluated by the following procedure. Table 1 shows the results.
（取り扱い性の評価）
皿に入れたホワイトソースをスプーンですくった際の取り扱い性を、訓練された１０名のパネラーにより下記基準で評価し、１０名の評価の平均値を求めた。
５：ソースの切れが良く、糸曳きやぬめりが全くなく、非常に良好
４：ソースの切れがあり、糸曳きやぬめりがあまりなく、良好
３：ソースの糸曳き、ぬめりがややあり、やや不良
２：ソースの糸曳き、ぬめりがあるか、ぼってりとした感じがあり、不良
１：ソースの糸曳き、ぬめりが強いか、ぼってりとしており、非常に不良 (Evaluation of handleability)
The handleability of the white sauce put on the plate when spooned was evaluated by the trained 10 panelists according to the following criteria, and the average value of the evaluations of the 10 panelists was obtained.
5: Good source cut, no stringing or slimming, very good 4: Good source cut, no stringing or slicking, good 3: Slight stringing or slicking, slightly poor 2: There is a feeling of stringing or slicking of the sauce, or there is a feeling that it is loose. 1: The stringing or slimming of the source is strong or it is very bad.
皿に入れたホワイトソースをスプーンですくった際の取り扱い性を、訓練された１０名のパネラーにより下記基準で評価し、１０名の評価の平均値を求めた。
５：ソースの切れが良く、糸曳きやぬめりが全くなく、非常に良好
４：ソースの切れがあり、糸曳きやぬめりがあまりなく、良好
３：ソースの糸曳き、ぬめりがややあり、やや不良
２：ソースの糸曳き、ぬめりがあるか、ぼってりとした感じがあり、不良
１：ソースの糸曳き、ぬめりが強いか、ぼってりとしており、非常に不良 (Evaluation of handleability)
The handleability of the white sauce put on the plate when spooned was evaluated by the trained 10 panelists according to the following criteria, and the average value of the evaluations of the 10 panelists was obtained.
5: Good source cut, no stringing or slimming, very good 4: Good source cut, no stringing or slicking, good 3: Slight stringing or slicking, slightly poor 2: There is a feeling of stringing or slicking of the sauce, or there is a feeling that it is loose. 1: The stringing or slimming of the source is strong or it is very bad.
（再加熱後の品質の評価）
ホワイトソース６０ｇを耐熱性の容器にとり、蓋をして冷凍庫内にて－１５℃で１週間保存した。保存後のソースを容器ごと電子レンジにて６００Ｗで５分間加熱した。加熱直後のソースの離水の状態を評価した。さらに、該加熱後のソースの全量を茹でスパゲティ１００ｇにかけ、スパゲティに対するソースの付着性を評価した。評価は、訓練された１０名のパネラーにより下記基準にて行い、１０名の評価の平均値を求めた。
５：加熱直後に離水が全く無く、スパゲティとの絡みも非常によく、非常に良好
４：加熱直後に離水がほとんど無く、スパゲティとの絡みもよく、良好
３：加熱直後に離水がややあり、スパゲティとの絡みがやや悪く、やや不良
２：加熱直後に離水があり、スパゲティとの絡みが悪く、不良
１：加熱直後に離水が著しく、スパゲティとの絡みが非常に悪く、非常に不良 (Evaluation of quality after reheating)
60 g of white sauce was placed in a heat-resistant container, covered, and stored in a freezer at −15 ° C. for one week. The source after storage was heated together with the container at 600 W for 5 minutes in a microwave oven. The state of water separation of the sauce immediately after heating was evaluated. Further, the whole amount of the heated sauce was boiled and poured into 100 g of spaghetti to evaluate the adhesion of the sauce to the spaghetti. The evaluation was performed by ten trained panelists according to the following criteria, and the average value of the evaluations of the ten persons was obtained.
5: No water separation immediately after heating, very good entanglement with spaghetti, very good 4: Very little water separation immediately after heating, good entanglement with spaghetti, good 3: Good water separation right after heating, Slightly poor entanglement with spaghetti, slightly poor 2: Water separation immediately after heating, poor entanglement with spaghetti, poor 1: Improper water separation immediately after heating, very poor entanglement with spaghetti, very poor
ホワイトソース６０ｇを耐熱性の容器にとり、蓋をして冷凍庫内にて－１５℃で１週間保存した。保存後のソースを容器ごと電子レンジにて６００Ｗで５分間加熱した。加熱直後のソースの離水の状態を評価した。さらに、該加熱後のソースの全量を茹でスパゲティ１００ｇにかけ、スパゲティに対するソースの付着性を評価した。評価は、訓練された１０名のパネラーにより下記基準にて行い、１０名の評価の平均値を求めた。
５：加熱直後に離水が全く無く、スパゲティとの絡みも非常によく、非常に良好
４：加熱直後に離水がほとんど無く、スパゲティとの絡みもよく、良好
３：加熱直後に離水がややあり、スパゲティとの絡みがやや悪く、やや不良
２：加熱直後に離水があり、スパゲティとの絡みが悪く、不良
１：加熱直後に離水が著しく、スパゲティとの絡みが非常に悪く、非常に不良 (Evaluation of quality after reheating)
60 g of white sauce was placed in a heat-resistant container, covered, and stored in a freezer at −15 ° C. for one week. The source after storage was heated together with the container at 600 W for 5 minutes in a microwave oven. The state of water separation of the sauce immediately after heating was evaluated. Further, the whole amount of the heated sauce was boiled and poured into 100 g of spaghetti to evaluate the adhesion of the sauce to the spaghetti. The evaluation was performed by ten trained panelists according to the following criteria, and the average value of the evaluations of the ten persons was obtained.
5: No water separation immediately after heating, very good entanglement with spaghetti, very good 4: Very little water separation immediately after heating, good entanglement with spaghetti, good 3: Good water separation right after heating, Slightly poor entanglement with spaghetti, slightly poor 2: Water separation immediately after heating, poor entanglement with spaghetti, poor 1: Improper water separation immediately after heating, very poor entanglement with spaghetti, very poor
試験例２
難消化性デキストリン又は澱粉の添加量を表２～４のように変えた以外は、試験例１と同様の手順でソースを製造して評価した。結果を表２～４に示す。 Test example 2
A sauce was prepared and evaluated in the same manner as in Test Example 1, except that the amount of the indigestible dextrin or starch was changed as shown in Tables 2 to 4. The results are shown in Tables 2 to 4.
難消化性デキストリン又は澱粉の添加量を表２～４のように変えた以外は、試験例１と同様の手順でソースを製造して評価した。結果を表２～４に示す。 Test example 2
A sauce was prepared and evaluated in the same manner as in Test Example 1, except that the amount of the indigestible dextrin or starch was changed as shown in Tables 2 to 4. The results are shown in Tables 2 to 4.
Claims (10)
- 難消化性デキストリンと、地上系澱粉由来の架橋澱粉と、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上とを含有するソース。 (4) A source containing indigestible dextrin, cross-linked starch derived from above-ground starch, and at least one selected from the group consisting of esterified starch and etherified starch derived from underground starch.
- 前記難消化性デキストリンを０．５～３５質量％、前記地上系澱粉由来の架橋澱粉を０．１～１５質量％、ならびに前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上を合計で０．０１～７質量％、を含有する液状部を含む、請求項１記載のソース。 0.5 to 35% by mass of the indigestible dextrin, 0.1 to 15% by mass of the crosslinked starch derived from the above-ground starch, and selected from the group consisting of esterified starch and etherified starch derived from the underground starch. The sauce according to claim 1, further comprising a liquid portion containing at least one of the following components in a total amount of 0.01 to 7% by mass.
- 前記地上系澱粉由来の架橋澱粉がワキシーコーンリン酸架橋澱粉である、請求項１又は２記載のソース。 The sauce according to claim 1 or 2, wherein the crosslinked starch derived from the above ground starch is a waxy corn phosphate crosslinked starch.
- 前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上が、アセチル化タピオカ澱粉、アセチル化リン酸架橋タピオカ澱粉、ヒドロキシプロピル化タピオカ澱粉、及びヒドロキシプロピル化リン酸架橋タピオカ澱粉からなる群より選択される１種以上である、請求項１～３のいずれか１項記載のソース。 One or more selected from the group consisting of the esterified starch and the etherified starch derived from the underground starch are acetylated tapioca starch, acetylated phosphate crosslinked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropylated phosphate. The sauce according to any one of claims 1 to 3, wherein the sauce is at least one selected from the group consisting of crosslinked tapioca starch.
- 具材をさらに含む、請求項１～４のいずれか１項記載のソース。 The sauce according to any one of claims 1 to 4, further comprising an ingredient.
- 前記具材の含有量が、液状部１００質量部に対して０～７０質量部である、請求項５記載のソース。 6. The sauce according to claim 5, wherein the content of the ingredient is 0 to 70 parts by mass relative to 100 parts by mass of the liquid part.
- ソースの製造のための、難消化性デキストリンと、地上系澱粉由来の架橋澱粉と、地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上との使用。 (4) Use of indigestible dextrin, crosslinked starch derived from above-ground starch, and one or more selected from the group consisting of esterified starch and etherified starch derived from underground starch for the production of sauce.
- 前記ソースが、前記難消化性デキストリンを０．５～３５質量％、前記地上系澱粉由来の架橋澱粉を０．１～１５質量％、ならびに前記地下系澱粉由来のエステル化澱粉及びエーテル化澱粉からなる群より選択される１種以上を合計で０．０１～７質量％、を含有する液状部を含む、請求項７記載の使用。 The source comprises 0.5 to 35% by mass of the indigestible dextrin, 0.1 to 15% by mass of the crosslinked starch derived from the above-ground starch, and the esterified starch and the etherified starch derived from the underground starch. The use according to claim 7, comprising a liquid part containing at least one selected from the group consisting of 0.01 to 7% by mass in total.
- 前記ソースが具材をさらに含む、請求項７又は８記載の使用。 The use according to claim 7 or 8, wherein the sauce further comprises ingredients.
- 前記具材の含有量が前記ソースの液状部１００質量部に対して０～７０質量部である、請求項９記載の使用。
The use according to claim 9, wherein the content of the ingredient is 0 to 70 parts by mass relative to 100 parts by mass of the liquid part of the sauce.
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|---|---|---|---|
| JP2020539607A JP7364573B2 (en) | 2018-08-31 | 2019-08-30 | Source containing indigestible dextrin |
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| JP2018-163135 | 2018-08-31 | ||
| JP2018163135 | 2018-08-31 |
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| PCT/JP2019/034048 WO2020045605A1 (en) | 2018-08-31 | 2019-08-30 | Indigestible dextrin-containing sauce |
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|---|---|
| JP (1) | JP7364573B2 (en) |
| WO (1) | WO2020045605A1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001231517A (en) * | 2000-02-23 | 2001-08-28 | Kanegafuchi Chem Ind Co Ltd | Pasty composition having curry flavor |
| JP2006115714A (en) * | 2004-10-19 | 2006-05-11 | Matsutani Chem Ind Ltd | White sauce and white sauce roux |
| JP2008307016A (en) * | 2007-06-18 | 2008-12-25 | Kaneka Corp | White sauce base and white sauce obtained by heat-cooking the white sauce base |
| JP2014060960A (en) * | 2012-09-21 | 2014-04-10 | House Foods Group Inc | Packed frozen food composition |
| JP2016182077A (en) * | 2015-03-26 | 2016-10-20 | 理研ビタミン株式会社 | Quality improver for cooked frozen food, cooked frozen food and method for producing the frozen food |
| JP2016189763A (en) * | 2015-03-31 | 2016-11-10 | 不二製油株式会社 | Source-shaped oil-in-water type emulsion having heating resistance |
-
2019
- 2019-08-30 WO PCT/JP2019/034048 patent/WO2020045605A1/en active Application Filing
- 2019-08-30 JP JP2020539607A patent/JP7364573B2/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001231517A (en) * | 2000-02-23 | 2001-08-28 | Kanegafuchi Chem Ind Co Ltd | Pasty composition having curry flavor |
| JP2006115714A (en) * | 2004-10-19 | 2006-05-11 | Matsutani Chem Ind Ltd | White sauce and white sauce roux |
| JP2008307016A (en) * | 2007-06-18 | 2008-12-25 | Kaneka Corp | White sauce base and white sauce obtained by heat-cooking the white sauce base |
| JP2014060960A (en) * | 2012-09-21 | 2014-04-10 | House Foods Group Inc | Packed frozen food composition |
| JP2016182077A (en) * | 2015-03-26 | 2016-10-20 | 理研ビタミン株式会社 | Quality improver for cooked frozen food, cooked frozen food and method for producing the frozen food |
| JP2016189763A (en) * | 2015-03-31 | 2016-11-10 | 不二製油株式会社 | Source-shaped oil-in-water type emulsion having heating resistance |
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| Publication number | Publication date |
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| JPWO2020045605A1 (en) | 2021-08-12 |
| JP7364573B2 (en) | 2023-10-18 |
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