WO2020245928A1 - Food sauce and manufacturing method thereof - Google Patents

Food sauce and manufacturing method thereof Download PDF

Info

Publication number
WO2020245928A1
WO2020245928A1 PCT/JP2019/022236 JP2019022236W WO2020245928A1 WO 2020245928 A1 WO2020245928 A1 WO 2020245928A1 JP 2019022236 W JP2019022236 W JP 2019022236W WO 2020245928 A1 WO2020245928 A1 WO 2020245928A1
Authority
WO
WIPO (PCT)
Prior art keywords
sauce
food
starch
oil
fatty acid
Prior art date
Application number
PCT/JP2019/022236
Other languages
French (fr)
Japanese (ja)
Inventor
武紀 渡辺
竜介 木村
永一 伊藤
伸美 関口
Original Assignee
日清フーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to JP2021524554A priority Critical patent/JP7336515B2/en
Priority to PCT/JP2019/022236 priority patent/WO2020245928A1/en
Publication of WO2020245928A1 publication Critical patent/WO2020245928A1/en

Links

Classifications

    • 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

Definitions

  • the present invention relates to a food sauce that is eaten together with solid foodstuffs such as noodles and rice, and more specifically, to a food sauce that is not easily deteriorated by microorganisms and has an excellent texture.
  • Food sauces distributed at room temperature are usually packed in sealed containers and sterilized, such as retort treatment, so that they will not be damaged by microorganisms during the period from manufacture to eating.
  • retort treatment such as retort treatment
  • there are high temperature bacteria having an optimum growth temperature of 40 ° C. or higher for example, Moorella Thermoacetica
  • thermophiles and heat resistant bacteria for example, Moorella Thermoacetica
  • Bacteria cannot be sterilized by retort treatment. Therefore, when the distribution environment of the food source may be as high as 40 ° C. or higher, it is necessary to control the temperature so that the high temperature bacteria do not grow in the distribution process, which increases the burden of distribution cost.
  • bacteriostatic agents have been conventionally added to foods distributed in order to control microorganisms, and as bacteriostatic agents useful for controlling high temperature bacteria, bacteriostatic agents having a surface-active action such as sucrose fatty acid ester Although sex emulsifiers are used, it is known that the bacteriostatic action of bacteriostatic emulsifiers is inhibited in the presence of starch.
  • Patent Document 1 contains 99% by mass or more of amylopectin as starch used in combination with a bacteriostatic emulsifier in a favorite beverage in a sealed container such as soup, juice powder, and milkshake.
  • starch does not inhibit the bacteriostatic effect of the bacteriostatic emulsifier and improves the storage stability of the beverage.
  • Patent Document 2 in view of the fact that the bacteriostatic action of fatty acid ester is inhibited by amylose in starch in a starch-containing beverage such as corn potage soup packed in a container, starch is enzymatically decomposed to obtain starch. It has been described to reduce the amount of amylose in it.
  • Patent Document 3 describes foods containing ordinary water-soluble starch (amylose, amylopectin, dextrin, etc.), which is not a special starch containing 99% by mass or more of amylopectin, specifically, grain tea such as wheat tea. , Soup, porridge, soup powder, Chinese-style dessert and the like are described as a method of decomposing water-soluble starch and adding a bacteriostatic emulsifier to food.
  • ordinary water-soluble starch amylopectin, dextrin, etc.
  • the "starch containing 99% by mass or more of amylopectin" described in Patent Document 1 is useful as a starch used in combination with a bacteriostatic emulsifier because it does not inhibit the bacteriostatic action of the bacteriostatic emulsifier.
  • a food sauce fluid food that is eaten over a solid food
  • a solid food such as pasta. It worsens and causes problems especially in terms of texture, such as lack of unity between the sauce and solid foods.
  • Patent Document 1 does not describe a problem peculiar to such a food source.
  • a method for solving the problem of texture deterioration of the food sauce caused by the use of amylopectin-rich starch a method of adding flour such as wheat flour to the food sauce can be considered.
  • the bacteriostatic action of the bacteriostatic emulsifier may be inhibited by the starch derived from the grain flour. Due to the use of amylopectin-rich starch, food sauces that are resistant to deterioration even when placed in a relatively high-temperature distribution environment and have excellent quality such as texture have not yet been provided.
  • An object of the present invention is to provide a food sauce which is excellent in microbial safety, is not easily deteriorated even when placed in a relatively high temperature distribution environment, has good compatibility with solid foods, and has an excellent texture. ..
  • the present invention is a food source containing 0.4 to 7% by mass of starch containing 99% by mass or more of amylopectin, a fatty acid ester, and 3.5 to 15% by mass of fats and oils having a melting point of 35 ° C. or higher.
  • the present invention also comprises a mixing step of mixing starch containing 99% by mass or more of amylopectin, a fatty acid ester, and an oil / fat having a melting point of 35 ° C. or higher to obtain a mixture, and a step of heating the mixture. It is a method of manufacturing a source.
  • the food source of the present invention contains starch containing 99% by mass or more of amylopectin (hereinafter, also referred to as "amylopectin-rich starch").
  • starch is necessary in terms of imparting thickening to the sauce, and when the starch contains amylopectin-rich starch, the fatty acid ester contained in the sauce. The inconvenience that the bacteriostatic action is inhibited by starch is prevented, and it becomes possible to impart effective microbial safety to the source even against high temperature bacteria.
  • amylopectin-rich starch starch derived from a glutinous plant can be used, and one type can be used alone or two or more types can be used in combination.
  • plants that can be a source of amylopectin-rich starch include rice, wheat, corn, tapioca, and potatoes, assuming that they are glutinous seeds.
  • waxy cornstarch which is a starch derived from glutinous corn, is preferably used in the present invention as an amylopectin-rich starch because it is excellent in thickening a food sauce.
  • amylopectin-rich starch used in the present invention is typically an unmodified starch, but may be subjected to one or more treatments such as fat processing, pregelatinization, etherification, esterification, cross-linking, and oxidation. ..
  • the content of amylopectin-rich starch is 0.4 to 7% by mass, preferably 2.5 to 5% by mass, based on the total mass of the sauce. If the content of amylopectin-rich starch is too low, the characteristics of the sauce brought about by the starch may deteriorate, such as insufficient thickening of the sauce. If the content of amylopectin-rich starch is too high, the sauce may become too thick. Good quality cannot be obtained.
  • the "content of amylopectin-rich starch" referred to here takes into consideration not only the amylopectin-rich starch contained alone in the sauce but also the amylopectin-rich starch in other components contained in the sauce. The content.
  • amylopectin-rich starch is contained in the flour when, for example, the flour such as corn flour is contained in the food source (when the flour such as corn flour is used as the raw material of the food source). Corresponds to amylopectin-rich starch.
  • the food source of the present invention further contains a fatty acid ester, which is a kind of bacteriostatic emulsifier, in addition to amylopectin-rich starch. Since the food source of the present invention contains a fatty acid ester together with amylopectin-rich starch, it has excellent microbial safety due to the bacteriostatic action of the fatty acid ester, and is not easily deteriorated even when placed in a relatively high temperature distribution environment. Become.
  • sucrose fatty acid ester examples include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like, and one of these may be used alone or in combination of two or more. ..
  • sucrose fatty acid ester is particularly preferably used in the present invention because it has a bacteriostatic effect while maintaining the flavor of food sauce.
  • the content of the fatty acid ester is preferably 0.06 to 1% by mass, more preferably 0.1 to 0.4% by mass, based on the total mass of the sauce. If the content of fatty acid ester is too low, the microbial safety of the food source may decrease and it may easily deteriorate over time, and if the content of fatty acid ester is too high, the source may be affected by the fatty acid ester. The taste may deteriorate.
  • the food sauce of the present invention further contains fats and oils having a melting point of 35 ° C. or higher (hereinafter, also referred to as "high melting point fats and oils”) in addition to amylopectin-rich starch and fatty acid ester.
  • high melting point fats and oils fats and oils having a melting point of 35 ° C. or higher
  • the food sauce has better entanglement with solid foods and also has a better melting in the mouth.
  • the melting point of fats and oils means the rising melting point based on the standard fats and oils analysis test method (2.2.4.2-1996).
  • the high melting point fat and oil used in the present invention may be composed of one kind of fat and oil, or may be composed of a plurality of kinds of fat and oil.
  • the melting point of the mixture may be 35 ° C. or higher, and therefore, a part of the fats and oils constituting the mixture may have a melting point of less than 35 ° C.
  • the melting point of the high melting point fat is preferably 37 ° C. or higher and 50 ° C. or lower.
  • the melting point of general butter is about 30 ° C.
  • fats and oils having a melting point of 35 ° C or higher examples include sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, olive oil, palm oil, palm kernel oil, rapeseed oil, rice bran oil, red flower oil, sesame oil, and capoc oil.
  • Vegetable oils such as coconut oil, flaxseed oil, corn oil, grape oil; animal oils such as beef oil, lard, fish oil, whale oil, butter and other milk oils; hardened oils and fats made from one or more of these oils
  • Processed oils and fats such as separated oils and fats and ester-exchanged oils and fats.
  • the refractory fat and oil used in the present invention may consist of one or more of these fats and oils, or in addition to one or two of these fats and oils, a general vegetable fat and oil. As a single substance, it may contain fats and oils having a melting point of less than 35 ° C.
  • a refractory fat and oil preferably used in the present invention a processed fat and oil composed of palm oil and soybean oil can be exemplified.
  • the content of the refractory fat and oil is 3.5 to 15% by mass, preferably 5 to 10% by mass, based on the total mass of the sauce. If the content of the high melting point fat and oil is too small, the deterioration of the sauce quality due to the amylopectin-rich starch may be remarkable, and if the content of the high melting point fat and oil is too large, the taste of the sauce may be deteriorated.
  • the food source of the present invention may contain a thickening polysaccharide.
  • the sauce When the food sauce contains thickening polysaccharides, the sauce is given an appropriate viscosity, and in combination with the action and effect of the high melting point fats and oils, the sauce is eaten over solid foods such as noodles and rice. Further improvement in texture can be expected, such as improvement in the sense of unity between the sauce and the solid foodstuff.
  • the thickening polysaccharide those usually used in the food field can be used without particular limitation, for example, pectin, alginic acid, alginates, guar gum, locust bean gum, tamarind gum, xanthan gum, arabic gum, glucomannan, galacto.
  • Examples include mannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, purulan, curdran, gellan gum, konjac flour, cellulose and its derivatives (carboxymethyl cellulose, microcrystalline cellulose, etc.), soybean polysaccharides, etc.
  • One type can be used alone or two or more types can be used in combination.
  • xanthan gum is particularly preferable.
  • the content of the thickening polysaccharide is preferably 0.01 to 0.3% by mass, more preferably 0.03 to 0.1% by mass, based on the total mass of the sauce. Is. If the content of the thickening polysaccharide is too low, there is little point in using it, and if the content of the thickening polysaccharide is too high, the taste of the sauce may be deteriorated.
  • the food source of the present invention typically contains water.
  • the content of water is preferably 50 to 85% by mass, more preferably 60 to 80% by mass, based on the total mass of the sauce, from the viewpoint of improving the texture and production efficiency of the food sauce. ..
  • the food sauce of the present invention may further contain other components in addition to the above-mentioned components (amylopectin-rich starch, fatty acid ester, refractory fat and oil, thickening polysaccharide, water).
  • Other ingredients include, for example, flour such as wheat flour, barley flour, rice flour; milk, fresh cream, cheese, eggs, sugar, salt, soy sauce, vinegar, spices, bouillon, consomme, acidulants, stabilizers, coloring agents, etc.
  • flour such as wheat flour, barley flour, rice flour
  • milk fresh cream, cheese, eggs, sugar, salt, soy sauce, vinegar, spices, bouillon, consomme, acidulants, stabilizers, coloring agents, etc.
  • one of these may be used alone or in combination of two or more, depending on the intended use of the food source.
  • the food sauce of the present invention may contain solid ingredients.
  • solid ingredients include meat such as chicken, pork, bacon, and pancetta; seafood such as shrimp, squid, asari, and shellfish; vegetables such as onions, carrots, peppers, and garlic; mushrooms, porcini, shiitake mushrooms, and shiitake mushrooms. Mushrooms such as, etc., and one of these can be used alone or in combination of two or more.
  • the food sauce of the present invention can be a cream-based sauce.
  • Specific examples of the cream-based sauce to which the food sauce of the present invention can be applied include, for example, white roux-based white cream sauce and carbonara sauce, tomato sauce-based tomato cream sauce, and white wine-based. Van Blanc sauce and so on.
  • the food sauce of the present invention is a cream-based sauce, it typically contains milk, whipped cream, cheese, egg yolk and the like.
  • the food source of the present invention can be a heat sterilized food source. That is, the food sauce of the present invention may be heat sterilized.
  • the heat sterilization treatment method is not limited, and a known treatment method can be used without particular limitation, and a plurality of treatment methods may be combined.
  • the conditions of the heat sterilization treatment can follow the conditions of the generally known heat sterilization treatment.
  • a retort sterilization treatment that is, "a method of sterilizing by pressurizing and heating at 120 ° C. for 4 minutes at 120 ° C. or equivalent heat in the central part of the food container" can be exemplified.
  • F 0 value is a numerical value indicative of sterilization degree of microorganism, usually based on the sterilization temperature (material temperature of the object to be sterilized product (° C.)) and retention time (min), is calculated by the following equation.
  • t is the sterilization temperature (° C.)
  • a is the holding time (minutes).
  • F 0 value 10 (t-121.1) / 10 ⁇ a
  • the food sauce of the present invention may be eaten alone as it is, but is typically eaten together with the solid food by sprinkling, mixing, painting, mixing, etc. on the solid food.
  • solid foodstuffs include noodles, rice, breads, meats, seafood, vegetables, salads and the like.
  • the food sauce of the present invention is particularly excellent in compatibility with noodles, and when eaten together with noodles, the sauce is sufficiently entwined with the noodles, and the sense of unity between the sauce and the noodles is sufficiently felt, which is good. You can get a nice texture. Therefore, the food sauce of the present invention is particularly useful for noodles.
  • the noodles to which the food sauce of the present invention can be applied are not particularly limited, and for example, noodle strings such as pasta, Chinese noodles, udon, cold barley, somen, kishimen, soba, and Okinawa soba; short noodles such as dango; Examples include noodle skins such as skins.
  • the food sauce of the present invention is particularly useful as a sauce for pasta.
  • the "pasta" here is noodles made mainly of durum semolina and durum wheat flour, and specifically, for example, long pasta such as spaghetti, short pasta such as macaroni, and flat pasta such as lasagna. Can be mentioned.
  • the food sauce of the present invention can be used for dishes that are eaten at a relatively low temperature, such as cold pasta dishes, but are eaten at a relatively high temperature, such as hot pasta dishes. Especially useful for cooking.
  • the warm pasta sauce containing amylopectin-rich starch is particularly incompatible with noodles (pasta) and lacks a sense of unity between the sauce and the noodles. According to this, even when used as a hot sauce, the sauce and noodles have a sense of unity, and a good texture can be obtained.
  • the food sauce of the present invention is preferably eaten at a product temperature of 45 to 75 ° C. in a state of being combined with solid foods, and the product temperature is 50. It is more preferable to eat at ⁇ 70 ° C.
  • the food sauce of the present invention described above can be produced by the production method of the present invention described later.
  • the production method of the present invention, which will be described later, will mainly be described with respect to the points not mentioned in the above-mentioned description of the food source of the present invention. Unless otherwise specified, the above-mentioned description of the food sauce of the present invention is appropriately applied to the production method of the present invention.
  • the production method of the present invention includes a mixing step of mixing amylopectin-rich starch, a fatty acid ester, and a refractory fat and oil to obtain a mixture, and a heating step of heating the mixture.
  • the mixing order of the raw materials is not particularly limited, and all the source raw materials including amylopectin-rich starch, fatty acid ester and high melting point fats and oils may be mixed at once, and the source raw materials to be used may be mixed in any order. It may be mixed.
  • the method for heating the mixture is not particularly limited, and examples thereof include wet heating, dry heating, and microwave heating.
  • the heating temperature (product temperature of the mixture during heating) in the heating step may be any temperature as long as the starch (amylopectin-rich starch) in the mixture is gelatinized, and is not particularly limited, but is preferably 75 to 85 ° C. ..
  • the heating time in the heating step is not particularly limited, but is preferably 3 to 5 minutes after reaching the above-mentioned preferable temperature.
  • a food sauce which is the production object of the present invention, can be obtained.
  • the sterilization step is performed after the heating step.
  • the food sauce that has undergone the heating step is filled in a container such as a bag, sealed, and the container is heated at 120 ° C. or higher for a predetermined time.
  • the mixing step preferably includes the following fat-containing liquid preparation step, homogenization step, and fat-starch mixing step.
  • fat-containing liquid preparation step preferably includes the following fat-containing liquid preparation step, homogenization step, and fat-starch mixing step.
  • a fat-containing liquid containing no amylopectin-rich starch and fatty acid ester and containing a high-melting point fat / fat is prepared (fat-containing liquid preparation step).
  • the fat-containing liquid only needs to satisfy the point that "it does not contain amylopectin-rich starch and fatty acid ester and contains high-melting-point fat and oil", and may contain at least high-melting-point fat and oil and water, and may further contain other components. I do not care.
  • the fat-containing liquid may contain the thickening polysaccharide.
  • the fat-containing liquid may be heated before the homogenization treatment described later is performed on the fat-containing liquid.
  • the fat-containing liquid may contain all of the refractory fats and oils used in the production of food sauces, or may contain only a part of them.
  • the fat-containing liquid preferably contains 70% by mass or more of the total amount of the refractory fats and oils used for producing a food source, and more preferably 80% by mass or more of the total amount. It is more preferable to contain 90% by mass or more.
  • the melting point fat and oil used as a raw material in the preparation of the fat and oil-containing liquid may be solid or liquid at normal temperature and pressure, and the form thereof does not matter.
  • the fat-containing liquid is then homogenized to obtain a homogenized liquid (homogenization step).
  • the homogenization treatment can be carried out according to a conventional method using, for example, a high-speed rotary stirrer, a colloid mill, an ultrasonic emulsifier, a shear type, an impact type, a cavitation type homogenizer, or the like.
  • a high-pressure type homogenizer it is preferable to use a high-pressure type homogenizer.
  • the rotation speed of the homogenizer in the homogenization treatment is not particularly limited, and may be appropriately adjusted according to the type of food sauce, which is the production target.
  • the pressure applied to the object to be treated (the fat-containing liquid) in the homogenization treatment is preferably 10 to 80 MPa, more preferably 20 to 60 MPa.
  • the homogenizing solution is then mixed with amylopectin-rich starch and a fatty acid ester (fat-starch mixing step).
  • fat-starch mixing step all of the raw materials other than amylopectin-rich starch and fatty acid ester and other raw materials not used in the steps prior to the step (fat-containing liquid preparation step, homogenization step) are mixed. be able to.
  • the essential raw materials amylopectin-rich starch, fatty acid ester and refractory oil / fat are not mixed at once, and first, an aqueous homogenizing treatment solution containing the refractory oil / fat is prepared. After preparation, the homogenizing solution was mixed with the remaining raw materials, so that the food sauce, which is the product of production, had a very smooth texture and a sense of unity with solid foods such as noodles. It becomes easy to present.
  • Examples 1 to 4 and Comparative Examples 1 to 4 The raw materials A shown in Table 1 below were mixed according to the formulation A in Table 1 to prepare a fat-containing liquid containing no amylopectin-rich starch and fatty acid ester and containing fat (fat-containing liquid preparation step). Next, using a high-pressure type homogenizer (manufactured by Izumi Food Machinery Co., Ltd., trade name "homogenizer”), the oil and fat-containing liquid was homogenized to obtain a homogenized liquid (homogenization step). The pressure applied to the fat-containing liquid in this homogenization treatment was 40 to 60 MPa.
  • a high-pressure type homogenizer manufactured by Izumi Food Machinery Co., Ltd., trade name "homogenizer”
  • the homogenizing treatment liquid and the raw material B (other raw materials containing amylopectin-rich starch and fatty acid ester) shown in Table 1 below are mixed (fat-starch mixing step), and the mixture is mixed with the product temperature of the mixture. It was heated to 90 ° C. (heating step) to produce carbonara sauce as a sauce for noodles.
  • 140 g of carbonara sauce was filled in a retort pouch, sealed, and retort sterilized at 121 ° C. for 15 minutes to produce a retort-sterilized carbonara sauce.
  • Amylopectin-rich starch Waxy cornstarch, manufactured by Matsutani Chemical Co., Ltd., trade name "Pine starch” -Fatty acid ester (bacteriostatic emulsifier): sucrose palmitic acid ester, manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name "P-1670”
  • Oil (shortening, high melting point oil): Made by Fuji Oil (Thailand) Co., Ltd., trade name "Bakemaster”, melting point 37 °C ⁇ Oil (solid oil, high melting point oil): hydrogenated rapeseed oil, melting point 48 °C ⁇ Fats and oils (butter, non-melting point fats and oils): Commercial products, melting point 30 ° C ⁇ Fats and oils (salad oil, non-high melting point fats and oils): Commercial products ⁇ Thickening polysaccharides: Xanthan gum, manufactured by DSP
  • each example contains 3.5 to 15% by mass of high melting point fat and oil which is a fat and oil having a melting point of 35 ° C. or higher, and therefore, as compared with each comparative example which does not satisfy this, The texture of the pasta dish was excellent.
  • Examples 5 to 7 and Comparative Examples 5 to 6 A retort-sterilized carbonara sauce was produced in the same manner as described above, except that the content of amylopectin-rich starch (waxy cornstarch) in the carbonara sauce was changed, specifically, the carbonara sauce formulation was changed to formulation B in Table 1. .. Then, the texture of the pasta dish (spaghetti carbonara) was evaluated for the produced sauce in the same manner as in the above [Test Example]. The results are shown in Table 3 below.
  • each example contains 0.4 to 7% by mass of amylopectin-rich starch, and therefore has an excellent texture of pasta dishes as compared with each comparative example which does not satisfy this. It was.
  • Example 8 to 9 A retort-sterilized carbonara sauce was produced in the same manner as described above except that the type of thickening polysaccharide contained in the carbonara sauce was changed.
  • the composition of the carbonara sauce was the formulation A in Table 1. Then, the texture of the pasta dish (spaghetti carbonara) was evaluated for the produced sauce in the same manner as in the above [Test Example]. The results are shown in Table 4 below.
  • xanthan gum using xanthan gum as the thickening polysaccharide was the most highly evaluated, indicating that xanthan gum is particularly preferable as the thickening polysaccharide.
  • a food sauce having excellent microbial safety, being resistant to deterioration even when placed in a relatively high temperature distribution environment, having good compatibility with solid foodstuffs, and having an excellent texture.

Landscapes

  • 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

This food sauce contains: 0.4-7 mass% starch which contains at least 99 mass% amylopectin; fatty acid esters; and 3.5-15 mass% of an oil with a melting point of 35°C or higher. This manufacturing method of a food sauce involves a step for mixing the aforementioned starch, the fatty acid esters and the oil to obtain a mixture, and a step for heating said mixture. Preferably, the mixing step involves a step for preparing an oil-containing liquid that contains the aforementioned oil without containing the starch or the fatty acid esters, a step for homogenizing the oil-containing liquid to obtain a homogenized liquid, and a step for mixing the homogenized liquid with the starch and the fatty acid esters. This food sauce has excellent microbial safety, is not prone to spoiling even when placed in a relatively high-temperature distribution environment, and has excellent texture with good compatibility with solid foods.

Description

食品用ソース及びその製造方法Food sauce and its manufacturing method
　本発明は、麺類やご飯類などの固形食材とともに食される食品用ソースに関し、詳細には、微生物による変敗を起こし難く、食感に優れる食品用ソースに関する。 The present invention relates to a food sauce that is eaten together with solid foodstuffs such as noodles and rice, and more specifically, to a food sauce that is not easily deteriorated by microorganisms and has an excellent texture.
　常温で流通される食品用ソースは通常、製造されてから食されるまでの期間中に微生物によって変敗しないよう、密封容器に充填されレトルト処理などの殺菌処理が施されている。しかしながら、食品の変敗に関わる微生物の中には、好熱菌、耐熱菌などとも呼ばれる、至適生育温度が４０℃以上の高温菌（例えば、Ｍｏｏｒｅｌｌａ　Ｔｈｅｒｍｏａｃｅｔｉｃａなど）が存在し、このような高温菌はレトルト処理では殺菌できない。したがって、食品用ソースの流通環境が４０℃以上の高温となる可能性がある場合は、その流通過程で高温菌が生育しないように温度管理を行う必要があり、流通コストの負担が増大する。 Food sauces distributed at room temperature are usually packed in sealed containers and sterilized, such as retort treatment, so that they will not be damaged by microorganisms during the period from manufacture to eating. However, among the microorganisms involved in food deterioration, there are high temperature bacteria having an optimum growth temperature of 40 ° C. or higher (for example, Moorella Thermoacetica), which are also called thermophiles and heat resistant bacteria, and such high temperatures. Bacteria cannot be sterilized by retort treatment. Therefore, when the distribution environment of the food source may be as high as 40 ° C. or higher, it is necessary to control the temperature so that the high temperature bacteria do not grow in the distribution process, which increases the burden of distribution cost.
　また従来、流通される食品には、微生物を制御するために静菌剤が添加されており、高温菌の制御に有用な静菌剤として、ショ糖脂肪酸エステル等の界面活性作用を有する静菌性乳化剤が使用されているが、静菌性乳化剤の静菌作用は、澱粉の存在下で阻害されることが知られている。この問題の解決を図った技術として、例えば特許文献１には、スープ、汁粉、ミルクセーキなどの密封容器入嗜好飲料において、静菌性乳化剤と併用される澱粉として、アミロペクチンを９９質量％以上含有する澱粉を用いることで、静菌性乳化剤の静菌効果が阻害されなくなり、該飲料の保存性が向上することが記載されている。特許文献２には、容器詰めされたコーンポタージュスープ等の澱粉含有飲料において、脂肪酸エステルの静菌作用が澱粉中のアミロースによって阻害されることに鑑みて、澱粉を酵素分解するなどして、澱粉中のアミロース量を減少することが記載されている。 In addition, bacteriostatic agents have been conventionally added to foods distributed in order to control microorganisms, and as bacteriostatic agents useful for controlling high temperature bacteria, bacteriostatic agents having a surface-active action such as sucrose fatty acid ester Although sex emulsifiers are used, it is known that the bacteriostatic action of bacteriostatic emulsifiers is inhibited in the presence of starch. As a technique for solving this problem, for example, Patent Document 1 contains 99% by mass or more of amylopectin as starch used in combination with a bacteriostatic emulsifier in a favorite beverage in a sealed container such as soup, juice powder, and milkshake. It is described that the use of starch does not inhibit the bacteriostatic effect of the bacteriostatic emulsifier and improves the storage stability of the beverage. In Patent Document 2, in view of the fact that the bacteriostatic action of fatty acid ester is inhibited by amylose in starch in a starch-containing beverage such as corn potage soup packed in a container, starch is enzymatically decomposed to obtain starch. It has been described to reduce the amount of amylose in it.
　特許文献３には、アミロペクチンを９９質量％以上含有するような特殊な澱粉ではない、通常の水溶性澱粉（アミロース、アミロペクチン、デキストリン等）を含有する食品、具体的には、麦茶などの穀物茶、スープ、粥、汁粉、中華風デザートなどの保存性を向上する方法として、水溶性澱粉に分解処理を施すとともに、食品に静菌性乳化剤を添加する方法が記載されている。 Patent Document 3 describes foods containing ordinary water-soluble starch (amylose, amylopectin, dextrin, etc.), which is not a special starch containing 99% by mass or more of amylopectin, specifically, grain tea such as wheat tea. , Soup, porridge, soup powder, Chinese-style dessert and the like are described as a method of decomposing water-soluble starch and adding a bacteriostatic emulsifier to food.
特開平１－１７４３６３号公報Japanese Patent Application Laid-Open No. 1-174363 特開２００８－９２８６７号公報Japanese Unexamined Patent Publication No. 2008-92867 特開平１１－１６９１１３号公報Japanese Unexamined Patent Publication No. 11-169113
　特許文献１に記載の「アミロペクチンを９９質量％以上含有する澱粉」は、静菌性乳化剤の静菌作用を阻害しないため、静菌性乳化剤と併用する澱粉として有用である。しかしながら、本発明者の知見によれば、このようなアミロペクチンリッチ澱粉を、パスタソースの如き、食品用ソース（固形食材にかけて食する流動性食品）に使用すると、パスタなどの固形食材との相性が悪化し、ソースと固形食材との一体感に欠けるなど、特に食感の点で問題が生じてしまう。特許文献１には、斯かる食品用ソースに特有の課題は記載されていない。 The "starch containing 99% by mass or more of amylopectin" described in Patent Document 1 is useful as a starch used in combination with a bacteriostatic emulsifier because it does not inhibit the bacteriostatic action of the bacteriostatic emulsifier. However, according to the findings of the present inventor, when such amylopectin-rich starch is used in a food sauce (fluid food that is eaten over a solid food) such as pasta sauce, it is compatible with a solid food such as pasta. It worsens and causes problems especially in terms of texture, such as lack of unity between the sauce and solid foods. Patent Document 1 does not describe a problem peculiar to such a food source.
　このような、アミロペクチンリッチ澱粉の使用に起因する食品用ソースの食感低下の問題を解決する方法として、食品用ソースに小麦粉等の穀粉を含有させる方法が考えられる。しかしこの方法では、穀粉由来の澱粉によって静菌性乳化剤の静菌作用が阻害されるおそれがある。アミロペクチンリッチ澱粉の使用によって比較的高温の流通環境に置かれても変敗し難く、且つ食感等の品質に優れた食品用ソースは未だ提供されていない。 As a method for solving the problem of texture deterioration of the food sauce caused by the use of amylopectin-rich starch, a method of adding flour such as wheat flour to the food sauce can be considered. However, in this method, the bacteriostatic action of the bacteriostatic emulsifier may be inhibited by the starch derived from the grain flour. Due to the use of amylopectin-rich starch, food sauces that are resistant to deterioration even when placed in a relatively high-temperature distribution environment and have excellent quality such as texture have not yet been provided.
　本発明の課題は、微生物安全性に優れ、比較的高温の流通環境に置かれても変敗し難く、且つ固形食材との相性が良好で食感に優れる食品用ソースを提供することである。 An object of the present invention is to provide a food sauce which is excellent in microbial safety, is not easily deteriorated even when placed in a relatively high temperature distribution environment, has good compatibility with solid foods, and has an excellent texture. ..
　本発明は、アミロペクチンを９９質量％以上含有する澱粉０．４～７質量％と、脂肪酸エステルと、融点３５℃以上の油脂３．５～１５質量％とを含有する、食品用ソースである。 The present invention is a food source containing 0.4 to 7% by mass of starch containing 99% by mass or more of amylopectin, a fatty acid ester, and 3.5 to 15% by mass of fats and oils having a melting point of 35 ° C. or higher.
　また本発明は、アミロペクチンを９９質量％以上含有する澱粉と、脂肪酸エステルと、融点３５℃以上の油脂とを混合して混合物を得る混合工程と、該混合物を加熱する工程とを有する、食品用ソースの製造方法である。 The present invention also comprises a mixing step of mixing starch containing 99% by mass or more of amylopectin, a fatty acid ester, and an oil / fat having a melting point of 35 ° C. or higher to obtain a mixture, and a step of heating the mixture. It is a method of manufacturing a source.
　本発明の食品用ソースは、アミロペクチンを９９質量％以上含有する澱粉（以下、「アミロペクチンリッチ澱粉」ともいう。）を含有する。本発明の食品用ソースにおいて、澱粉は、該ソースにとろみを付与するなどの点で必要なものであるところ、その澱粉にアミロペクチンリッチ澱粉が含まれることで、該ソースに含有される脂肪酸エステルの静菌作用が澱粉によって阻害される不都合が防止され、該ソースに、高温菌に対しても有効な微生物安全性を付与することが可能となる。 The food source of the present invention contains starch containing 99% by mass or more of amylopectin (hereinafter, also referred to as "amylopectin-rich starch"). In the food sauce of the present invention, starch is necessary in terms of imparting thickening to the sauce, and when the starch contains amylopectin-rich starch, the fatty acid ester contained in the sauce The inconvenience that the bacteriostatic action is inhibited by starch is prevented, and it becomes possible to impart effective microbial safety to the source even against high temperature bacteria.
　アミロペクチンリッチ澱粉としては、もち種の植物由来の澱粉を用いることができ、１種を単独で又は２種以上を組み合わせて用いることができる。アミロペクチンリッチ澱粉の供給源となり得る植物としては、もち種であることを前提として、例えば、米、小麦、トウモロコシ、タピオカ、じゃがいも等を例示できる。特にもち種のトウモロコシ由来の澱粉であるワキシーコーンスターチは、食品用ソースのとろみ付与に優れているため、アミロペクチンリッチ澱粉として本発明で好ましく用いられる。本発明で用いるアミロペクチンリッチ澱粉は、典型的には、未加工澱粉であるが、油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の１つ以上が施されていてもよい。 As the amylopectin-rich starch, starch derived from a glutinous plant can be used, and one type can be used alone or two or more types can be used in combination. Examples of plants that can be a source of amylopectin-rich starch include rice, wheat, corn, tapioca, and potatoes, assuming that they are glutinous seeds. In particular, waxy cornstarch, which is a starch derived from glutinous corn, is preferably used in the present invention as an amylopectin-rich starch because it is excellent in thickening a food sauce. The amylopectin-rich starch used in the present invention is typically an unmodified starch, but may be subjected to one or more treatments such as fat processing, pregelatinization, etherification, esterification, cross-linking, and oxidation. ..
　本発明の食品用ソースにおいて、アミロペクチンリッチ澱粉の含有量は、該ソースの全質量に対して、０．４～７質量％、好ましくは２．５～５質量％である。アミロペクチンリッチ澱粉の含有量が少なすぎると、ソースのとろみが不十分となるなど、澱粉によってもたらされるソースの特性が低下するおそれがあり、アミロペクチンリッチ澱粉の含有量が多すぎると、とろみがつきすぎて良好な品質が得られない。なお、ここでいう、「アミロペクチンリッチ澱粉の含有量」は、ソース中に単独で含有されているアミロペクチンリッチ澱粉のみならず、ソース中に含有されている他の成分中のアミロペクチンリッチ澱粉も考慮した含有量である。後者のアミロペクチンリッチ澱粉は、例えば、食品用ソース中にトウモロコシ粉などの穀粉が含有されている場合（食品用ソースの原料としてトウモロコシ粉などの穀粉を用いた場合）に、その穀粉中に含まれるアミロペクチンリッチ澱粉に該当する。 In the food source of the present invention, the content of amylopectin-rich starch is 0.4 to 7% by mass, preferably 2.5 to 5% by mass, based on the total mass of the sauce. If the content of amylopectin-rich starch is too low, the characteristics of the sauce brought about by the starch may deteriorate, such as insufficient thickening of the sauce. If the content of amylopectin-rich starch is too high, the sauce may become too thick. Good quality cannot be obtained. The "content of amylopectin-rich starch" referred to here takes into consideration not only the amylopectin-rich starch contained alone in the sauce but also the amylopectin-rich starch in other components contained in the sauce. The content. The latter amylopectin-rich starch is contained in the flour when, for example, the flour such as corn flour is contained in the food source (when the flour such as corn flour is used as the raw material of the food source). Corresponds to amylopectin-rich starch.
　本発明の食品用ソースは、アミロペクチンリッチ澱粉に加えて更に、静菌性乳化剤の一種である脂肪酸エステルを含有する。本発明の食品用ソースは、アミロペクチンリッチ澱粉とともに脂肪酸エステルを含有することで、脂肪酸エステルの静菌作用により微生物安全性に優れ、比較的高温の流通環境に置かれても変敗し難いものとなる。 The food source of the present invention further contains a fatty acid ester, which is a kind of bacteriostatic emulsifier, in addition to amylopectin-rich starch. Since the food source of the present invention contains a fatty acid ester together with amylopectin-rich starch, it has excellent microbial safety due to the bacteriostatic action of the fatty acid ester, and is not easily deteriorated even when placed in a relatively high temperature distribution environment. Become.
　脂肪酸エステルとしては、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。これらの中でも特にショ糖脂肪酸エステルは、食品用ソースの風味を保ちながらも静菌作用を有するため、本発明で好ましく用いられる。 Examples of the fatty acid ester include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like, and one of these may be used alone or in combination of two or more. .. Among these, sucrose fatty acid ester is particularly preferably used in the present invention because it has a bacteriostatic effect while maintaining the flavor of food sauce.
　本発明の食品用ソースにおいて、脂肪酸エステルの含有量は、該ソースの全質量に対して、好ましくは０．０６～１質量％、より好ましくは０．１～０．４質量％である。脂肪酸エステルの含有量が少なすぎると、食品用ソースの微生物安全性が低下して経時的に変敗しやすくなるおそれがあり、脂肪酸エステルの含有量が多すぎると、脂肪酸エステルの影響でソースの食味が低下するおそれがある。 In the food source of the present invention, the content of the fatty acid ester is preferably 0.06 to 1% by mass, more preferably 0.1 to 0.4% by mass, based on the total mass of the sauce. If the content of fatty acid ester is too low, the microbial safety of the food source may decrease and it may easily deteriorate over time, and if the content of fatty acid ester is too high, the source may be affected by the fatty acid ester. The taste may deteriorate.
　本発明の食品用ソースは、アミロペクチンリッチ澱粉及び脂肪酸エステルに加えて更に、融点３５℃以上の油脂（以下、「高融点油脂」ともいう。）を含有する。高融点油脂が含有されることで、食品用ソースはより固形食材との絡みが向上し、かつ口どけも良くなる。 The food sauce of the present invention further contains fats and oils having a melting point of 35 ° C. or higher (hereinafter, also referred to as "high melting point fats and oils") in addition to amylopectin-rich starch and fatty acid ester. By containing the high melting point fat and oil, the food sauce has better entanglement with solid foods and also has a better melting in the mouth.
　本明細書において、油脂の融点は、基準油脂分析試験法（２．２．４．２－１９９６）に基づく上昇融点を意味する。本発明で用いる高融点油脂は、１種類の油脂から構成されていてもよく、複数種の油脂から構成されていてもよい。高融点油脂が複数種の油脂の混合物である場合、該混合物の融点が３５℃以上であればよく、したがって、該混合物を構成する油脂の一部が融点３５℃未満であっても構わない。高融点油脂の融点は、好ましくは３７℃以上５０℃以下である。なお、一般的なバターの融点は約３０℃である。 In the present specification, the melting point of fats and oils means the rising melting point based on the standard fats and oils analysis test method (2.2.4.2-1996). The high melting point fat and oil used in the present invention may be composed of one kind of fat and oil, or may be composed of a plurality of kinds of fat and oil. When the high melting point fat and oil is a mixture of a plurality of kinds of fats and oils, the melting point of the mixture may be 35 ° C. or higher, and therefore, a part of the fats and oils constituting the mixture may have a melting point of less than 35 ° C. The melting point of the high melting point fat is preferably 37 ° C. or higher and 50 ° C. or lower. The melting point of general butter is about 30 ° C.
　それ単体で融点が３５℃以上となる油脂としては、例えば、ひまわり油、大豆油、綿実油、サラダ油、コーン油、オリーブ油、パーム油、パーム核油、菜種油、米ぬか油、紅花油、ゴマ油、カポック油、ヤシ油、アマニ油、荏胡麻油、ぶどう油等の植物性油脂；牛脂、ラード、魚油、鯨油、バター等の乳脂肪等の動物性油脂；これらの油脂の１種以上を原料とする硬化油脂、分別油脂、エステル交換油脂等の加工油脂等が挙げられる。本発明で用いる高融点油脂は、これらの油脂の１種又は２種以上からなるものであってもよく、あるいは、これらの油脂の１種又は２種に加えて更に、一般的な植物性油脂の如き、単体では融点が３５℃未満の油脂を含んでいてもよい。高融点油脂として本発明で好ましく用いられるものとして、パーム油・大豆油より構成された加工油脂を例示できる。 Examples of fats and oils having a melting point of 35 ° C or higher by themselves include sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, olive oil, palm oil, palm kernel oil, rapeseed oil, rice bran oil, red flower oil, sesame oil, and capoc oil. , Vegetable oils such as coconut oil, flaxseed oil, corn oil, grape oil; animal oils such as beef oil, lard, fish oil, whale oil, butter and other milk oils; hardened oils and fats made from one or more of these oils , Processed oils and fats such as separated oils and fats and ester-exchanged oils and fats. The refractory fat and oil used in the present invention may consist of one or more of these fats and oils, or in addition to one or two of these fats and oils, a general vegetable fat and oil. As a single substance, it may contain fats and oils having a melting point of less than 35 ° C. As a refractory fat and oil preferably used in the present invention, a processed fat and oil composed of palm oil and soybean oil can be exemplified.
　本発明の食品用ソースにおいて、高融点油脂の含有量は、該ソースの全質量に対して、３．５～１５質量％、好ましくは５～１０質量％である。高融点油脂の含有量が少なすぎると、アミロペクチンリッチ澱粉に起因するソース品質の低下が顕著になるおそれがあり、高融点油脂の含有量が多すぎると、ソースの食味が低下するおそれがある。 In the food source of the present invention, the content of the refractory fat and oil is 3.5 to 15% by mass, preferably 5 to 10% by mass, based on the total mass of the sauce. If the content of the high melting point fat and oil is too small, the deterioration of the sauce quality due to the amylopectin-rich starch may be remarkable, and if the content of the high melting point fat and oil is too large, the taste of the sauce may be deteriorated.
　本発明の食品用ソースは増粘多糖類を含有してもよい。食品用ソースに増粘多糖類が含有されることで該ソースに適度な粘度が付与され、高融点油脂による作用効果と相俟って、該ソースを麺やご飯などの固形食材にかけて食した場合に該ソースと該固形食材との一体感が向上するなど、食感の更なる向上が期待できる。増粘多糖類としては、食品分野において通常用いられるものを特に制限なく用いることができ、例えば、ペクチン、アルギン酸、アルギン酸塩類、グアーガム、ローカストビーンガム、タマリンドガム、キサンタンガム、アラビアガム、グルコマンナン、ガラクトマンナン、タマリンドシードガム、サイリウムシードガム、カラヤガム、寒天、カラギーナン、プルラン、カードラン、ジェランガム、こんにゃく粉、セルロース及びその誘導体（カルボキシメチルセルロース、微結晶セルロース等）、大豆多糖類等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。これらの増粘多糖類の中でもキサンタンガムが特に好ましい。 The food source of the present invention may contain a thickening polysaccharide. When the food sauce contains thickening polysaccharides, the sauce is given an appropriate viscosity, and in combination with the action and effect of the high melting point fats and oils, the sauce is eaten over solid foods such as noodles and rice. Further improvement in texture can be expected, such as improvement in the sense of unity between the sauce and the solid foodstuff. As the thickening polysaccharide, those usually used in the food field can be used without particular limitation, for example, pectin, alginic acid, alginates, guar gum, locust bean gum, tamarind gum, xanthan gum, arabic gum, glucomannan, galacto. Examples include mannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, purulan, curdran, gellan gum, konjac flour, cellulose and its derivatives (carboxymethyl cellulose, microcrystalline cellulose, etc.), soybean polysaccharides, etc. One type can be used alone or two or more types can be used in combination. Among these thickening polysaccharides, xanthan gum is particularly preferable.
　本発明の食品用ソースにおいて、増粘多糖類の含有量は、該ソースの全質量に対して、好ましくは０．０１～０．３質量％、より好ましくは０．０３～０．１質量％である。増粘多糖類の含有量が少なすぎると、これを用いる意義に乏しく、増粘多糖類の含有量が多すぎると、ソースの食味が低下するおそれがある。 In the food source of the present invention, the content of the thickening polysaccharide is preferably 0.01 to 0.3% by mass, more preferably 0.03 to 0.1% by mass, based on the total mass of the sauce. Is. If the content of the thickening polysaccharide is too low, there is little point in using it, and if the content of the thickening polysaccharide is too high, the taste of the sauce may be deteriorated.
　本発明の食品用ソースは、典型的には、水を含有する。水の含有量は、食品用ソースの食味食感や製造効率の向上等の観点から、該ソースの全質量に対して、好ましくは５０～８５質量％、より好ましくは６０～８０質量％である。 The food source of the present invention typically contains water. The content of water is preferably 50 to 85% by mass, more preferably 60 to 80% by mass, based on the total mass of the sauce, from the viewpoint of improving the texture and production efficiency of the food sauce. ..
　本発明の食品用ソースは、前記成分（アミロペクチンリッチ澱粉、脂肪酸エステル、高融点油脂、増粘多糖類、水）に加えて更に、他の成分を含有してもよい。他の成分としては、例えば、小麦粉、大麦粉、米粉等の穀粉；牛乳、生クリーム、チーズ、卵、砂糖、塩、しょうゆ、酢、香辛料、ブイヨン、コンソメ、酸味料、安定剤、着色料等が挙げられ、食品用ソースの用途等に応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 The food sauce of the present invention may further contain other components in addition to the above-mentioned components (amylopectin-rich starch, fatty acid ester, refractory fat and oil, thickening polysaccharide, water). Other ingredients include, for example, flour such as wheat flour, barley flour, rice flour; milk, fresh cream, cheese, eggs, sugar, salt, soy sauce, vinegar, spices, bouillon, consomme, acidulants, stabilizers, coloring agents, etc. However, one of these may be used alone or in combination of two or more, depending on the intended use of the food source.
　本発明の食品用ソースは、固形具材を含有してもよい。固形具材としては、例えば、鶏肉、豚肉、ベーコン、パンチェッタ等の肉類；エビ、イカ、あさり、貝柱等の魚介類；たまねぎ、にんじん、ピーマン、にんにく等の野菜類；マッシュルーム、ポルチーニ、しめじ、しいたけ等のキノコ類が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 The food sauce of the present invention may contain solid ingredients. Examples of solid ingredients include meat such as chicken, pork, bacon, and pancetta; seafood such as shrimp, squid, asari, and shellfish; vegetables such as onions, carrots, peppers, and garlic; mushrooms, porcini, shiitake mushrooms, and shiitake mushrooms. Mushrooms such as, etc., and one of these can be used alone or in combination of two or more.
　本発明の食品用ソースは、クリーム系ソースであり得る。本発明の食品用ソースが適用可能なクリーム系ソースの具体例としては、例えば、ホワイトルーをベースとしたホワイトクリームソースやカルボナーラソース、トマトソースをベースとしたトマトクリームソース、白ワインをベースとしたヴァンブランソースなどが挙げられる。本発明の食品用ソースがクリーム系ソースである場合、典型的には、牛乳、生クリーム、チーズ、卵黄等を含有する。 The food sauce of the present invention can be a cream-based sauce. Specific examples of the cream-based sauce to which the food sauce of the present invention can be applied include, for example, white roux-based white cream sauce and carbonara sauce, tomato sauce-based tomato cream sauce, and white wine-based. Van Blanc sauce and so on. When the food sauce of the present invention is a cream-based sauce, it typically contains milk, whipped cream, cheese, egg yolk and the like.
　本発明の食品用ソースは、加熱殺菌済み食品用ソースであり得る。すなわち本発明の食品用ソースは、加熱殺菌処理が施されていてもよい。加熱殺菌処理方法は限定されず、公知の処理方法を特に制限無く用いることができ、複数の処理方法を組み合わせてもよい。加熱殺菌処理の条件は、従来知られている一般的な加熱殺菌処理の条件に従うことができる。加熱殺菌処理の好ましい一例としてレトルト殺菌処理、すなわち、「容器内部の食品中央部において１２０℃で４分間、又はそれと同等の熱がかかる状態に加圧加熱して殺菌する方法」を例示できる。食品用ソースにレトルト殺菌処理を施す場合、高温菌をより一層確実に静菌する観点から、その処理条件は、「１２１℃以上、Ｆ０値が１０以上」とすることが好ましい。なお、Ｆ０値は微生物の殺菌度合いの指標となる数値であり、通常、殺菌温度（被殺菌物の品温（℃））及び保持時間（分）を基準に、下記式により算出される。下記式中、ｔは殺菌温度（℃）、ａは保持時間（分）である。
　Ｆ０値＝１０（ｔ－１２１．１）／１０×ａ The food source of the present invention can be a heat sterilized food source. That is, the food sauce of the present invention may be heat sterilized. The heat sterilization treatment method is not limited, and a known treatment method can be used without particular limitation, and a plurality of treatment methods may be combined. The conditions of the heat sterilization treatment can follow the conditions of the generally known heat sterilization treatment. As a preferable example of the heat sterilization treatment, a retort sterilization treatment, that is, "a method of sterilizing by pressurizing and heating at 120 ° C. for 4 minutes at 120 ° C. or equivalent heat in the central part of the food container" can be exemplified. If the food source subjected to retort sterilization treatment, from the viewpoint of bacteriostatic a thermophilic bacterium more reliably, the processing conditions, "121 ° C. or higher, F 0 value of 10 or more" is preferably set to. Incidentally, F 0 value is a numerical value indicative of sterilization degree of microorganism, usually based on the sterilization temperature (material temperature of the object to be sterilized product (° C.)) and retention time (min), is calculated by the following equation. In the following formula, t is the sterilization temperature (° C.) and a is the holding time (minutes).
F 0 value = 10 (t-121.1) / 10 × a
　本発明の食品用ソースは、そのまま単独で食してもよいが、典型的には、固形食材にかける、和える、塗る、混ぜる等して、固形食材とともに食される。固形食材としては、例えば、麺類、ご飯類、パン類、肉類、魚介類、野菜類、サラダ等が挙げられる。本発明の食品用ソースは、麺類との相性に特に優れており、麺類とともに食した場合には、該ソースが麺類に十分に絡み、該ソースと麺類との一体感が十分に感じられ、良好な食感が得られる。したがって、本発明の食品用ソースは麺類用として特に有用である。本発明の食品用ソースが適用可能な麺類は特に制限されず、例えば、パスタ類、中華麺、うどん、冷麦、そうめん、きしめん、そば、沖縄そば等の麺線類；だんご等の短い麺；ギョーザ皮等の麺皮類が挙げられる。本発明の食品用ソースは、特にパスタ類用ソースとして有用である。ここでいう「パスタ類」とは、デュラムセモリナやデュラム小麦粉を主原料とする麺類であり、具体的には例えば、スパゲティ等のロングパスタ、マカロニ等のショートパスタ、ラザニア等の平打ちパスタ等が挙げられる。 The food sauce of the present invention may be eaten alone as it is, but is typically eaten together with the solid food by sprinkling, mixing, painting, mixing, etc. on the solid food. Examples of solid foodstuffs include noodles, rice, breads, meats, seafood, vegetables, salads and the like. The food sauce of the present invention is particularly excellent in compatibility with noodles, and when eaten together with noodles, the sauce is sufficiently entwined with the noodles, and the sense of unity between the sauce and the noodles is sufficiently felt, which is good. You can get a nice texture. Therefore, the food sauce of the present invention is particularly useful for noodles. The noodles to which the food sauce of the present invention can be applied are not particularly limited, and for example, noodle strings such as pasta, Chinese noodles, udon, cold barley, somen, kishimen, soba, and Okinawa soba; short noodles such as dango; Examples include noodle skins such as skins. The food sauce of the present invention is particularly useful as a sauce for pasta. The "pasta" here is noodles made mainly of durum semolina and durum wheat flour, and specifically, for example, long pasta such as spaghetti, short pasta such as macaroni, and flat pasta such as lasagna. Can be mentioned.
　本発明の食品用ソースは、冷製パスタ料理などの、品温が比較的低温で食される料理に使用することもできるが、温製パスタ料理などの、品温が比較的高温で食される料理に特に有用である。本発明者の知見によれば、アミロペクチンリッチ澱粉を含有する温製パスタソースは麺類（パスタ類）との相性が特に悪く、ソースと麺類との一体感に欠けるが、本発明の食品用ソースによれば、温製ソースとして使用した場合でもソースと麺類とに一体感があり、良好な食感が得られる。斯かる作用効果をより一層確実に奏させるようにする観点から、本発明の食品用ソースは、固形食材と合わせた状態で、品温４５～７５℃で喫食されることが好ましく、品温５０～７０℃で喫食されることがより好ましい。 The food sauce of the present invention can be used for dishes that are eaten at a relatively low temperature, such as cold pasta dishes, but are eaten at a relatively high temperature, such as hot pasta dishes. Especially useful for cooking. According to the findings of the present inventor, the warm pasta sauce containing amylopectin-rich starch is particularly incompatible with noodles (pasta) and lacks a sense of unity between the sauce and the noodles. According to this, even when used as a hot sauce, the sauce and noodles have a sense of unity, and a good texture can be obtained. From the viewpoint of ensuring that such effects are more reliably achieved, the food sauce of the present invention is preferably eaten at a product temperature of 45 to 75 ° C. in a state of being combined with solid foods, and the product temperature is 50. It is more preferable to eat at ~ 70 ° C.
　次に、本発明の食品用ソースの製造方法（以下、単に「製造方法」ともいう。）について説明する。前述した本発明の食品用ソースは、後述する本発明の製造方法によって製造することができる。なお、後述する本発明の製造方法については、前述した本発明の食品用ソースの説明では言及しなかった点を主に説明する。本発明の製造方法については、特に断らない限り、前述した本発明の食品用ソースの説明が適宜適用される。 Next, the method for producing a food sauce of the present invention (hereinafter, also simply referred to as "manufacturing method") will be described. The food sauce of the present invention described above can be produced by the production method of the present invention described later. The production method of the present invention, which will be described later, will mainly be described with respect to the points not mentioned in the above-mentioned description of the food source of the present invention. Unless otherwise specified, the above-mentioned description of the food sauce of the present invention is appropriately applied to the production method of the present invention.
　本発明の製造方法は、アミロペクチンリッチ澱粉と、脂肪酸エステルと、高融点油脂とを混合して混合物を得る混合工程と、該混合物を加熱する加熱工程とを有する。前記混合工程において、原料の混合順序は特に制限されず、アミロペクチンリッチ澱粉、脂肪酸エステル及び高融点油脂を含む、全てのソース原料を一度に混合してもよく、使用するソース原料を任意の順序で混合してもよい。 The production method of the present invention includes a mixing step of mixing amylopectin-rich starch, a fatty acid ester, and a refractory fat and oil to obtain a mixture, and a heating step of heating the mixture. In the mixing step, the mixing order of the raw materials is not particularly limited, and all the source raw materials including amylopectin-rich starch, fatty acid ester and high melting point fats and oils may be mixed at once, and the source raw materials to be used may be mixed in any order. It may be mixed.
　前記加熱工程において、混合物の加熱方法は特に制限されず、例えば、湿式加熱、乾式加熱、マイクロ波加熱等が挙げられる。前記加熱工程における加熱温度（加熱中の混合物の品温）は、混合物中の澱粉（アミロペクチンリッチ澱粉）が糊化する温度であればよく、特に制限はないが、好ましくは７５～８５℃である。また、前記加熱工程における加熱時間は特に制限されないが、前記の好ましい温度に達温後、３～５分であることが好ましい。 In the heating step, the method for heating the mixture is not particularly limited, and examples thereof include wet heating, dry heating, and microwave heating. The heating temperature (product temperature of the mixture during heating) in the heating step may be any temperature as long as the starch (amylopectin-rich starch) in the mixture is gelatinized, and is not particularly limited, but is preferably 75 to 85 ° C. .. The heating time in the heating step is not particularly limited, but is preferably 3 to 5 minutes after reaching the above-mentioned preferable temperature.
　前記加熱工程を経ることで、本発明の製造目的物たる食品用ソースが得られる。製造目的物たる食品用ソースが、レトルト殺菌の如き加熱殺菌済みソースである場合は、前記加熱工程後に殺菌工程を実施する。例えばレトルト殺菌を実施する場合は、前記加熱工程を経た食品用ソースを袋などの容器に充填、密封し、その容器ごと１２０℃以上で所定時間加熱する。 By going through the heating step, a food sauce, which is the production object of the present invention, can be obtained. When the food source to be manufactured is a heat-sterilized sauce such as retort sterilization, the sterilization step is performed after the heating step. For example, when retort sterilization is carried out, the food sauce that has undergone the heating step is filled in a container such as a bag, sealed, and the container is heated at 120 ° C. or higher for a predetermined time.
　本発明の製造方法において、前記混合工程は好ましくは、以下の油脂含有液調製工程、均質化工程及び油脂－澱粉混合工程を有することが好ましい。以下、斯かる混合工程の好ましい態様について説明する。 In the production method of the present invention, the mixing step preferably includes the following fat-containing liquid preparation step, homogenization step, and fat-starch mixing step. Hereinafter, preferred embodiments of such a mixing step will be described.
　前記混合工程の好ましい態様では、先ず、アミロペクチンリッチ澱粉及び脂肪酸エステルを含まず且つ高融点油脂を含有する、油脂含有液を調製する（油脂含有液調製工程）。前記油脂含有液は、「アミロペクチンリッチ澱粉及び脂肪酸エステルを含まず且つ高融点油脂を含有する」という点さえ満たせばよく、少なくとも高融点油脂及び水を含有し、更に他の成分を含有しても構わない。例えば製造目的物たる食品用ソースに増粘多糖類を含有させる場合は、前記油脂含有液に増粘多糖類を含有させてもよい。また、前記油脂含有液に後述する均質化処理を施す前に、該油脂含有液を加熱してもよい。 In a preferred embodiment of the mixing step, first, a fat-containing liquid containing no amylopectin-rich starch and fatty acid ester and containing a high-melting point fat / fat is prepared (fat-containing liquid preparation step). The fat-containing liquid only needs to satisfy the point that "it does not contain amylopectin-rich starch and fatty acid ester and contains high-melting-point fat and oil", and may contain at least high-melting-point fat and oil and water, and may further contain other components. I do not care. For example, when a food source to be produced contains a thickening polysaccharide, the fat-containing liquid may contain the thickening polysaccharide. Further, the fat-containing liquid may be heated before the homogenization treatment described later is performed on the fat-containing liquid.
　前記油脂含有液には、食品用ソースの製造に使用する高融点油脂の全部を含有させてもよく、一部のみを含有させてもよい。前記油脂含有液には、食品用ソースの製造に使用する高融点油脂の全量の７０質量％以上を含有させることが好ましく、該全量の８０質量％以上を含有させることがより好ましく、該全量の９０質量％以上を含有させることが更に好ましい。前記油脂含有液の調製時に原料として用いる高融点油脂は、常温常圧で固体でも液体でもよく、その形態は問わない。 The fat-containing liquid may contain all of the refractory fats and oils used in the production of food sauces, or may contain only a part of them. The fat-containing liquid preferably contains 70% by mass or more of the total amount of the refractory fats and oils used for producing a food source, and more preferably 80% by mass or more of the total amount. It is more preferable to contain 90% by mass or more. The melting point fat and oil used as a raw material in the preparation of the fat and oil-containing liquid may be solid or liquid at normal temperature and pressure, and the form thereof does not matter.
　前記混合工程の好ましい態様では、次に、前記油脂含有液を均質化処理して均質化処理液を得る（均質化工程）。前記均質化処理は、例えば高速回転撹拌機、コロイドミル、超音波式乳化機、せん断型、衝撃型、キャビテーション型の均質機等を用い、常法に従って実施することができる。特に高圧タイプの均質機を用いることが好ましい。前記均質化処理における均質機の回転数は特に制限されず、製造目的物たる食品用ソースの種類等に応じて適宜調整すればよい。例えば、食品用ソースがクリーム系ソースの場合、前記均質化処理において被処理物（前記油脂含有液）に与える圧力は、好ましくは１０～８０ＭＰａ、より好ましくは２０～６０ＭＰａである。 In a preferred embodiment of the mixing step, the fat-containing liquid is then homogenized to obtain a homogenized liquid (homogenization step). The homogenization treatment can be carried out according to a conventional method using, for example, a high-speed rotary stirrer, a colloid mill, an ultrasonic emulsifier, a shear type, an impact type, a cavitation type homogenizer, or the like. In particular, it is preferable to use a high-pressure type homogenizer. The rotation speed of the homogenizer in the homogenization treatment is not particularly limited, and may be appropriately adjusted according to the type of food sauce, which is the production target. For example, when the food sauce is a cream-based sauce, the pressure applied to the object to be treated (the fat-containing liquid) in the homogenization treatment is preferably 10 to 80 MPa, more preferably 20 to 60 MPa.
　前記混合工程の好ましい態様では、次に、前記均質化処理液とアミロペクチンリッチ澱粉及び脂肪酸エステルとを混合する（油脂－澱粉混合工程）。前記油脂－澱粉混合工程では、アミロペクチンリッチ澱粉及び脂肪酸エステル以外の原料で且つ該工程よりも前の工程（油脂含有液調製工程、均質化工程）で未使用の他のソース原料の全部を混合することができる。 In a preferred embodiment of the mixing step, the homogenizing solution is then mixed with amylopectin-rich starch and a fatty acid ester (fat-starch mixing step). In the fat-starch mixing step, all of the raw materials other than amylopectin-rich starch and fatty acid ester and other raw materials not used in the steps prior to the step (fat-containing liquid preparation step, homogenization step) are mixed. be able to.
　前記混合工程の好ましい態様によれば、前述したとおり、必須の原料であるアミロペクチンリッチ澱粉、脂肪酸エステル及び高融点油脂を一度に混合せず、先ず、高融点油脂を含む水性の均質化処理液を調製し、次に、該均質化処理液と残りの原料とを混合するようにしたので、製造結果物たる食品用ソースは、食感が非常に滑らかで、麺類などの固形食材との一体感を呈しやすいものとなる。 According to the preferred embodiment of the mixing step, as described above, the essential raw materials amylopectin-rich starch, fatty acid ester and refractory oil / fat are not mixed at once, and first, an aqueous homogenizing treatment solution containing the refractory oil / fat is prepared. After preparation, the homogenizing solution was mixed with the remaining raw materials, so that the food sauce, which is the product of production, had a very smooth texture and a sense of unity with solid foods such as noodles. It becomes easy to present.
　以下、実施例により本発明を更に説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be further described with reference to Examples, but the present invention is not limited to the following Examples.
〔実施例１～４及び比較例１～４〕
　下記表１に示す原料Ａを、表１の配合Ａに従って混合し、アミロペクチンリッチ澱粉及び脂肪酸エステルを含まず且つ油脂を含有する、油脂含有液を調製した（油脂含有液調製工程）。次に、高圧タイプの均質機（（株）イズミフードマシナリ社製、商品名「ホモジナイザー」）を用い、油脂含有液を均質化処理して均質化処理液を得た（均質化工程）。この均質化処理において油脂含有液に与えた圧力は４０～６０ＭＰａであった。次に、均質化処理液と下記表１に示す原料Ｂ（アミロペクチンリッチ澱粉及び脂肪酸エステルを含む他の原料）とを混合し（油脂－澱粉混合工程）、その混合物を、該混合物の品温が９０℃に達するまで加熱し（加熱工程）、麺類用ソースとしてのカルボナーラソースを製造した。次に、カルボナーラソース１４０ｇをレトルトパウチに充填し、密封して、１２１℃で１５分間レトルト殺菌処理を実施し、レトルト殺菌済みカルボナーラソースを製造した。 [Examples 1 to 4 and Comparative Examples 1 to 4]
The raw materials A shown in Table 1 below were mixed according to the formulation A in Table 1 to prepare a fat-containing liquid containing no amylopectin-rich starch and fatty acid ester and containing fat (fat-containing liquid preparation step). Next, using a high-pressure type homogenizer (manufactured by Izumi Food Machinery Co., Ltd., trade name "homogenizer"), the oil and fat-containing liquid was homogenized to obtain a homogenized liquid (homogenization step). The pressure applied to the fat-containing liquid in this homogenization treatment was 40 to 60 MPa. Next, the homogenizing treatment liquid and the raw material B (other raw materials containing amylopectin-rich starch and fatty acid ester) shown in Table 1 below are mixed (fat-starch mixing step), and the mixture is mixed with the product temperature of the mixture. It was heated to 90 ° C. (heating step) to produce carbonara sauce as a sauce for noodles. Next, 140 g of carbonara sauce was filled in a retort pouch, sealed, and retort sterilized at 121 ° C. for 15 minutes to produce a retort-sterilized carbonara sauce.
　前記のカルボナーラソースの製造に使用した主な原料の詳細は下記とおりである。
・アミロペクチンリッチ澱粉：ワキシーコーンスターチ、松谷化学（株）社製、商品名「パインスターチ」
・脂肪酸エステル（静菌性乳化剤）：ショ糖パルミチン酸エステル、三菱ケミカルフーズ（株）製、商品名「Ｐ－１６７０」
・油脂（ショートニング、高融点油脂）：フジオイルタイランド社製、商品名「ベイクマスター」、融点３７℃
・油脂（固形油脂、高融点油脂）：菜種硬化油、融点４８℃
・油脂（バター、非高融点油脂）：市販品、融点３０℃
・油脂（サラダ油、非高融点油脂）：市販品
・増粘多糖類：キサンタンガム、ＤＳＰ五協フード＆ケミカル社製、商品名「モナートガムＧＳ」 Details of the main raw materials used in the production of the carbonara sauce are as follows.
・ Amylopectin-rich starch: Waxy cornstarch, manufactured by Matsutani Chemical Co., Ltd., trade name "Pine starch"
-Fatty acid ester (bacteriostatic emulsifier): sucrose palmitic acid ester, manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name "P-1670"
・ Oil (shortening, high melting point oil): Made by Fuji Oil (Thailand) Co., Ltd., trade name "Bakemaster", melting point 37 ℃
・ Oil (solid oil, high melting point oil): hydrogenated rapeseed oil, melting point 48 ℃
・ Fats and oils (butter, non-melting point fats and oils): Commercial products, melting point 30 ° C
・ Fats and oils (salad oil, non-high melting point fats and oils): Commercial products ・ Thickening polysaccharides: Xanthan gum, manufactured by DSP Gokyo Food & Chemical Co., Ltd., trade name “Monato gum GS”
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
〔試験例〕
　各実施例及び比較例のレトルト殺菌済みカルボナーラソース（麺類用ソース）を湯煎して、品温５０～６０℃の温製ソースとした。また、乾燥スパゲティ（日清フーズ（株）製、商品名「マ・マースパゲッティ１．６ｍｍ」、乾燥状態の麺線の直径１．８ｍｍ）を規定時間茹で、茹でスパゲティを製造した。前記茹でスパゲティ２３５ｇと前記温製ソース１４０ｇとを合わせてパスタ料理（スパゲッティカルボナーラ）を得、これを１０名の専門パネラーに食してもらい、下記評価基準により食感を評価してもらった。結果を１０名の評価点の平均値として下記表２に示す。 [Test example]
The retort-sterilized carbonara sauce (sauce for noodles) of each Example and Comparative Example was boiled in hot water to prepare a hot sauce having a product temperature of 50 to 60 ° C. In addition, dried spaghetti (manufactured by Nisshin Foods Inc., trade name "Ma Mar Spaghetti 1.6 mm", diameter of dried noodle strings 1.8 mm) was boiled for a specified time to produce boiled spaghetti. A pasta dish (spaghetti carbonara) was obtained by combining 235 g of the boiled spaghetti and 140 g of the hot sauce, which was eaten by 10 specialized panelists, and the texture was evaluated according to the following evaluation criteria. The results are shown in Table 2 below as the average value of the evaluation points of 10 people.
＜食感の評価基準＞
５点：ソースが非常に滑らかで麺に十分に絡み、非常に一体感のある食感。
４点：ソースが滑らかで麺に絡みやすく、一体感のある食感。
３点：ソースと麺とに最低限の調和性があり、抵抗なく食べられる食感。
２点：ソースが滑らかでなく、且つ麺とも絡みづらく、一体感に欠ける食感。
１点：ソースが滑らかでなく、且つソースが麺と絡まない。 <Evaluation criteria for texture>
5 points: The sauce is very smooth and entwined with the noodles, giving it a very cohesive texture.
4 points: The sauce is smooth and easily entwined with the noodles, giving it a cohesive texture.
3 points: The sauce and noodles have a minimum harmony, and the texture can be eaten without resistance.
2 points: The sauce is not smooth, and it is hard to get entangled with the noodles, and the texture lacks a sense of unity.
1 point: The sauce is not smooth and the sauce does not get entangled with the noodles.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２に示すとおり、各実施例は、融点３５℃以上の油脂である高融点油脂を３．５～１５質量％含有することに起因して、これを満たさない各比較例に比して、パスタ料理の食感に優れていた。 As shown in Table 2, each example contains 3.5 to 15% by mass of high melting point fat and oil which is a fat and oil having a melting point of 35 ° C. or higher, and therefore, as compared with each comparative example which does not satisfy this, The texture of the pasta dish was excellent.
〔実施例５～７及び比較例５～６〕
　カルボナーラソースにおけるアミロペクチンリッチ澱粉（ワキシーコーンスターチ）の含有量を変更した、具体的にはカルボナーラソースの配合を表１の配合Ｂとした以外は、前記と同様の方法でレトルト殺菌済みカルボナーラソースを製造した。そして、製造したソースについて、前記〔試験例〕と同様に、パスタ料理（スパゲッティカルボナーラ）の食感を評価した。結果を下記表３に示す。 [Examples 5 to 7 and Comparative Examples 5 to 6]
A retort-sterilized carbonara sauce was produced in the same manner as described above, except that the content of amylopectin-rich starch (waxy cornstarch) in the carbonara sauce was changed, specifically, the carbonara sauce formulation was changed to formulation B in Table 1. .. Then, the texture of the pasta dish (spaghetti carbonara) was evaluated for the produced sauce in the same manner as in the above [Test Example]. The results are shown in Table 3 below.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３に示すとおり、各実施例は、アミロペクチンリッチ澱粉を０．４～７質量％含有することに起因して、これを満たさない各比較例に比して、パスタ料理の食感に優れていた。 As shown in Table 3, each example contains 0.4 to 7% by mass of amylopectin-rich starch, and therefore has an excellent texture of pasta dishes as compared with each comparative example which does not satisfy this. It was.
〔実施例８～９〕
　カルボナーラソースに含有されている増粘多糖類の種類を変更した以外は、前記と同様の方法でレトルト殺菌済みカルボナーラソースを製造した。カルボナーラソースの配合は表１の配合Ａとした。そして、製造したソースについて、前記〔試験例〕と同様に、パスタ料理（スパゲッティカルボナーラ）の食感を評価した。結果を下記表４に示す。 [Examples 8 to 9]
A retort-sterilized carbonara sauce was produced in the same manner as described above except that the type of thickening polysaccharide contained in the carbonara sauce was changed. The composition of the carbonara sauce was the formulation A in Table 1. Then, the texture of the pasta dish (spaghetti carbonara) was evaluated for the produced sauce in the same manner as in the above [Test Example]. The results are shown in Table 4 below.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表４中の実施例では、増粘多糖類としてキサンタンガムを使用した実施例２が最も高評価であったことから、増粘多糖類としてはキサンタンガムが特に好ましいことがわかる。 In the examples in Table 4, xanthan gum using xanthan gum as the thickening polysaccharide was the most highly evaluated, indicating that xanthan gum is particularly preferable as the thickening polysaccharide.
　本発明によれば、微生物安全性に優れ、比較的高温の流通環境に置かれても変敗し難く、且つ固形食材との相性が良好で食感に優れる食品用ソースが提供される。 According to the present invention, there is provided a food sauce having excellent microbial safety, being resistant to deterioration even when placed in a relatively high temperature distribution environment, having good compatibility with solid foodstuffs, and having an excellent texture.

Claims (11)

  1. 　アミロペクチンを９９質量％以上含有する澱粉０．４～７質量％と、脂肪酸エステルと、融点３５℃以上の油脂３．５～１５質量％とを含有する、食品用ソース。 A food sauce containing 0.4 to 7% by mass of starch containing 99% by mass or more of amylopectin, a fatty acid ester, and 3.5 to 15% by mass of fats and oils having a melting point of 35 ° C. or higher.
  2. 　前記澱粉としてワキシーコーンスターチを含有する、請求項１に記載の食品用ソース。 The food sauce according to claim 1, which contains waxy cornstarch as the starch.
  3. 　前記脂肪酸エステルとしてショ糖脂肪酸エステルを含有する、請求項１又は２に記載の食品用ソース。 The food source according to claim 1 or 2, which contains a sucrose fatty acid ester as the fatty acid ester.
  4. 　前記脂肪酸エステルの含有量が０．０６～１質量％である、請求項１～３の何れか１項に記載の食品用ソース。 The food sauce according to any one of claims 1 to 3, wherein the content of the fatty acid ester is 0.06 to 1% by mass.
  5. 　更に増粘多糖類を含有する、請求項１～４の何れか１項に記載の食品用ソース。 The food sauce according to any one of claims 1 to 4, further containing a thickening polysaccharide.
  6. 　クリーム系ソースである、請求項１～５の何れか１項に記載の食品用ソース。 The food sauce according to any one of claims 1 to 5, which is a cream-based sauce.
  7. 　加熱殺菌済みである、請求項１～６の何れか１項に記載の食品用ソース。 The food sauce according to any one of claims 1 to 6, which has been sterilized by heating.
  8. 　麺類用である、請求項１～７の何れか１項に記載の食品用ソース。 The food sauce according to any one of claims 1 to 7, which is for noodles.
  9. 　品温４５～７５℃で喫食される、請求項１～８の何れか１項に記載の食品用ソース。 The food sauce according to any one of claims 1 to 8, which is eaten at a product temperature of 45 to 75 ° C.
  10. 　アミロペクチンを９９質量％以上含有する澱粉と、脂肪酸エステルと、融点３５℃以上の油脂とを混合して混合物を得る混合工程と、該混合物を加熱する工程とを有する、食品用ソースの製造方法。 A method for producing a food source, which comprises a mixing step of mixing starch containing 99% by mass or more of amylopectin, a fatty acid ester, and an oil / fat having a melting point of 35 ° C. or higher to obtain a mixture, and a step of heating the mixture.
  11. 　前記混合工程が、
    　前記澱粉及び前記脂肪酸エステルを含まず且つ前記油脂を含有する、油脂含有液を調製する工程と、
    　前記油脂含有液を均質化処理して均質化処理液を得る工程と、
    　前記均質化処理液と前記澱粉及び前記脂肪酸エステルとを混合する工程とを有する、請求項１０に記載の食品用ソースの製造方法。     The mixing step
    A step of preparing a fat-containing liquid that does not contain the starch and the fatty acid ester and contains the fat and oil, and
    A step of homogenizing the fat-containing liquid to obtain a homogenized liquid,
    The method for producing a food sauce according to claim 10, further comprising a step of mixing the homogenizing treatment liquid with the starch and the fatty acid ester.
PCT/JP2019/022236 2019-06-04 2019-06-04 Food sauce and manufacturing method thereof WO2020245928A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2021524554A JP7336515B2 (en) 2019-06-04 2019-06-04 Sauce for noodles and method for producing the same
PCT/JP2019/022236 WO2020245928A1 (en) 2019-06-04 2019-06-04 Food sauce and manufacturing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2019/022236 WO2020245928A1 (en) 2019-06-04 2019-06-04 Food sauce and manufacturing method thereof

Publications (1)

Publication Number Publication Date
WO2020245928A1 true WO2020245928A1 (en) 2020-12-10

Family

ID=73652585

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2019/022236 WO2020245928A1 (en) 2019-06-04 2019-06-04 Food sauce and manufacturing method thereof

Country Status (2)

Country Link
JP (1) JP7336515B2 (en)
WO (1) WO2020245928A1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01174363A (en) * 1987-12-28 1989-07-10 Kanebo Ltd Favorite beverage packed in hermetically sealed container
JPH08266252A (en) * 1995-03-30 1996-10-15 Nisshin Flour Milling Co Ltd Production of low viscous pasta sauce
JPH10327822A (en) * 1997-05-30 1998-12-15 House Foods Corp Production of sauce-like food
JP2008092867A (en) * 2006-10-12 2008-04-24 Toyo Seikan Kaisha Ltd Packaged starch-containing beverage, and method for producing the same
JP2014023520A (en) * 2012-06-22 2014-02-06 House Foods Group Inc Heat-sterilized food product packaged and sealed in a container

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01174363A (en) * 1987-12-28 1989-07-10 Kanebo Ltd Favorite beverage packed in hermetically sealed container
JPH08266252A (en) * 1995-03-30 1996-10-15 Nisshin Flour Milling Co Ltd Production of low viscous pasta sauce
JPH10327822A (en) * 1997-05-30 1998-12-15 House Foods Corp Production of sauce-like food
JP2008092867A (en) * 2006-10-12 2008-04-24 Toyo Seikan Kaisha Ltd Packaged starch-containing beverage, and method for producing the same
JP2014023520A (en) * 2012-06-22 2014-02-06 House Foods Group Inc Heat-sterilized food product packaged and sealed in a container
JP2017148066A (en) * 2012-06-22 2017-08-31 ハウス食品グループ本社株式会社 Heating sterilized foods filled and sealed in container

Also Published As

Publication number Publication date
JPWO2020245928A1 (en) 2020-12-10
JP7336515B2 (en) 2023-08-31

Similar Documents

Publication Publication Date Title
JP2007236382A (en) Adhesion-preventing agent of food
WO2015080232A1 (en) Acidic oil-in-water type emulsified condiment
JP4680212B2 (en) Raw material for food containing egg yolk and method for producing the same
JP2009219469A (en) Method for producing salad
JP6147997B2 (en) Method for manufacturing containerized salad
JP5791183B2 (en) Food loosening agent
JP4739299B2 (en) Pasta sauce
JP2017148066A (en) Heating sterilized foods filled and sealed in container
JP6503168B2 (en) Retort food containing barley grains
JP6304543B2 (en) Instant cooked foods and sauces that do not use flour
JP2020080702A (en) Cauliflower salad
JP6762691B2 (en) Gel-like food with heat resistance
JP7336515B2 (en) Sauce for noodles and method for producing the same
JP5368376B2 (en) Fish egg sauce
JP6838265B2 (en) Liquid seasoning for cooking rice
JP4739300B2 (en) Pasta sauce
JP2012000090A (en) Method for producing food containing ground konjac and food containing ground konjac
WO2014046258A1 (en) Liquid, paste or frozen food composition packaged in container, and method for producing said composition
JPWO2016136581A1 (en) Fray improving agent for processed cereal foods
JP6426362B2 (en) Chilled noodle and method for producing the same
JP7364573B2 (en) Source containing indigestible dextrin
JP5951436B2 (en) Method for producing liquid or pasty food composition in container
JP7297536B2 (en) Method for producing retort boiled dumplings or wontons
JP2009219387A (en) Method for producing filling
JP2024073885A (en) Starch-containing liquid seasoning

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19932218

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2021524554

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19932218

Country of ref document: EP

Kind code of ref document: A1