WO2023276670A1

WO2023276670A1 - Sauce

Info

Publication number: WO2023276670A1
Application number: PCT/JP2022/023947
Authority: WO
Inventors: 友美猪川; 佳弘吉田
Original assignee: キユーピー株式会社
Priority date: 2021-06-28
Filing date: 2022-06-15
Publication date: 2023-01-05
Also published as: JP2023005294A; CN117545372A; JP7087173B1

Abstract

[Problem] To provide a sauce which is distributable at room temperature, has a preferable flavor required for sauces, does not have noticeable salty and sour tastes, and has an excellent mild taste. [Solution] The present invention is a sauce comprising acetic acid, a thickener, a table salt, and water, the sauce being characterized in that: the sauce has a pH of 4.4-5.5 and a water activity of 0.92-0.94; the total acid amount is 0.20-0.80 mass% with respect to the total amount of the sauce; the content of the thickener is 1.5-5.0 parts by mass with respect to 1 part by mass of the acetic acid; and the content of the table salt is at most 5.0 mass% with respect to the total amount of the sauce.

Description

sauce

The present invention relates to sauces, and more particularly to sauces containing at least acetic acid, salt, a thickener, and water.

Conventionally, sauces for pasta, etc. are commercially available. For example, Patent Document 1 proposes a pasta sauce containing vegetable paste, vinegar, oil and a thickener, and having a viscosity of 1000 to 4000 centipoise. In the composition described in Patent Document 1, the water activity of the sauce was high, and it was necessary to apply retort sterilization treatment for normal temperature distribution. However, when subjected to retort sterilization, aggregation and deterioration of taste occur due to high-temperature sterilization. Therefore, there is a demand for a sauce that has a good taste and can be distributed at room temperature.

In response to the above problems, in Patent Document 2, waxy starch is contained as a thickener together with an acid, and the pH is 3.6 to 4.3 and the viscosity is measured at 20 ° C. with a consistometer. A salad-flavored pasta sauce having a thickness of 30 to 150 mm has been proposed. Moreover, Patent Document 3 proposes a pasta sauce containing spices and edible fats and oils, characterized by containing at least one of ethanol and acetic acid.

JP-A-4-112774 JP-A-7-313116 JP 2018-014971 A

However, in the formulation described in Patent Document 2, the amount of acid in the sauce was large, resulting in an overly sour taste. In addition, in the formulation described in Patent Document 3, it is described that when a viscous component is added to pasta sauce, the spicy flavor and freshness are lost, and it is possible to maintain the flavor required for the sauce. It was difficult. Therefore, an object of the present invention is to provide a sauce that can be distributed at room temperature without being subjected to retort sterilization, has a desirable flavor required for a sauce, and is not overly salty or sour and has an excellent mellow taste. to do.

As a result of intensive studies by the present inventors in order to solve the above problems, surprisingly, in a sauce containing acetic acid, salt, a thickener and water, while adjusting the pH and water activity, the acid, the thickener By adjusting the content of , and salt within a specific range, the sauce has a favorable flavor required for the sauce, is not overly salty and sour, is excellent in a mellow taste sauce, and can be distributed at room temperature. was found to be obtained. The present invention has been completed based on such findings.

That is, according to one aspect of the present invention,
A sauce comprising acetic acid, salt, a thickener and water,
pH is 4.4 or more and 5.5 or less,
water activity is 0.92 or more and 0.94 or less,
The total acid content is 0.20% by mass or more and 0.80% by mass or less with respect to the total amount of the source,
The content of the thickener is 1.5 parts by mass or more and 5.0 parts by mass or less with respect to 1 part by mass of acetic acid,
The salt content is 5.0% by mass or less with respect to the total amount of the sauce,
characterized in that the sauce is a non-retort product,
Sauce provided.

In the aspect of the present invention, the thickener is preferably at least one selected from the group consisting of gum and modified starch.

In the aspect of the present invention, it is preferable that the salt content is 1.5% by mass or more with respect to the total amount of the sauce.

In the aspect of the present invention, the water content is preferably 40% by mass or more and 75% by mass or less with respect to the total amount of the sauce.

In the aspect of the present invention, the content of acetic acid is preferably 0.05% by mass or more and 0.8% by mass or less with respect to the total amount of the sauce.

According to the present invention, it is possible to provide a sauce that has a favorable flavor required for the sauce, is not overly salty and sour, has an excellent mellow taste, and can be distributed at room temperature. By improving the quality of sauces in this way, it is expected that consumers will be more willing to buy sauces and that the market for sauces will further expand.

<Source>
The sauce of the present invention contains at least acetic acid, salt, a thickener and water, and may further contain other raw materials such as edible fats and oils, sugars, egg yolk, vegetable paste, and dairy raw materials. By adjusting the pH, water activity, and the content of each raw material, the sauce of the present invention has a preferable flavor required for the sauce, and has an excellent mellow taste without excessive saltiness and sourness. It is available for distribution. In particular, the sauce of the present invention is a non-retort product that is heat-treated at 121° C. for less than 4 minutes. Such a sauce can be used for pasta, doria, gratin, lasagna, bread, meat dishes, fish dishes, vegetable dishes, etc., and is particularly suitable as a pasta sauce.

The sauce of the present invention is preferably emulsified. The emulsified sauce may have the structure of an oil-in-water (O/W type) emulsion or a W/O/W composite emulsion, and the structure of an oil-in-water (O/W type) emulsion is more preferable.

(pH)
The pH of the sauce of the present invention is 4.4 or more and 5.5 or less, preferably 5.4 or less, and more preferably 5.3 or less. If the pH is within the above numerical range, it is possible to provide a sauce that is excellent in storage stability and can be distributed at room temperature while suppressing sourness. The pH value of the sauce is a value measured using a pH measuring device (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and 20° C. product temperature.

(water activity)
The water activity of the sauce of the present invention is 0.92 or more and 0.94 or less. If the water activity of the sauce is within the above numerical range, the salty taste of the sauce can be suppressed and the taste can be mellow by suppressing the amount of salt added to lower the water activity. Moreover, since the sterilization temperature is lowered, deterioration of the taste of the sauce can be suppressed. The water activity of the sauce is a value measured using a water activity measuring device (manufactured by Novasina, model number: LabMaster-aw) at 1 atm and 25° C. product temperature.

(moisture content)
The water content of the sauce of the present invention is not particularly limited and can be appropriately set according to the content of other ingredients. The water content of the sauce is, for example, preferably 40% by mass or more and 75% by mass or less, more preferably 45% by mass or more and 60% by mass or less, and even more preferably 45% by mass or more and 55% by mass or less.

(acetic acid)
By adding acetic acid to the sauce of the present invention, the pH can be adjusted to the above preferred range. The content of acetic acid is 0.05% by mass or more and 0.8% by mass or less, preferably 0.1% by mass or more and 0.6% by mass or less, more preferably 0.05% by mass or more and 0.8% by mass or less, relative to the total amount of the sauce. It is 15 mass % or more and 0.4 mass % or less. If the content of acetic acid is within the above numerical range, it is possible to suppress the sour taste of the sauce and to make the sauce mellow while controlling the microbial growth of the sauce and improving the preservability.

(acid material)
The sauce of the present invention may further contain an acid material in addition to the acetic acid described above. Examples of acid materials include organic acids such as citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid and succinic acid and salts thereof, inorganic acids such as phosphoric acid and hydrochloric acid and salts thereof, Lemon juice, apple juice, orange juice, lactic acid-fermented milk, etc. can be used. By blending these acid materials, it is possible to adjust the pH of the sauce and improve the taste of the sauce. The content of acid materials other than acetic acid can be appropriately adjusted according to the desired pH and the content of acetic acid.

(Total acid content)
The total acid content of the sauce of the present invention is the total content of acetic acid and other acid ingredients in the sauce. The total acid content is 0.20% by mass or more and 0.80% by mass or less, preferably 0.25% by mass or more and 0.65% by mass or less, and more 0.30% by mass or more with respect to the total amount of the sauce It is 0.60% by mass or less. If the total acid content is within the above numerical range, it is possible to suppress the sourness of the sauce and to make the sauce mellow, while controlling the microbial growth of the sauce and improving the preservability.

(thickener)
Gum and modified starch can be used as the polysaccharide used in the sauce. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Only one of these may be used, or two or more may be used in combination. Among these, it is preferable to use xanthan gum and tamarind seed gum.

Examples of processed starch include potato starch, corn starch corn starch (e.g., sweet corn-derived, dent corn-derived, waxy corn-derived corn starch), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. , emulsification treatment, esterification treatment, etherification treatment, oxidation treatment, and the like. For example, cross-linked starches include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate Acid monoesterified phosphate cross-linked starch, phosphate cross-linked starch, phosphorylated starch and the like can be mentioned. Only one of these may be used, or two or more may be used in combination. Among these, it is preferable to use modified starch derived from corn starch.

The content of the thickener is 1.5 parts by mass or more and 5.0 parts by mass or less, preferably 1.5 parts by mass or more and 4.0 parts by mass or less, more preferably 1 part by mass of acetic acid. is 2.0 parts by mass or more and 3.0 parts by mass or less. If the content of the thickener is within the above numerical range, the texture of the sauce can be mild and smooth.

(salt)
The water activity of the sauce of the present invention can be adjusted by adding salt. The salt content is 5.0% by mass or less, preferably 4.7% by mass or less, more preferably 4% by mass or less, and preferably 1.5% by mass or less, relative to the total amount of the sauce. % by mass or more, more preferably 2.0% by mass or more, still more preferably 2.5% by mass or more, and even more preferably 3.0% by mass or more. If the content of salt is within the above numerical range, it is possible to adjust the salty taste of the sauce to maintain a mellow taste while lowering the water activity and improving the preservability of the sauce. The salt content can be calculated from the amount of chloride ions measured by Mohr's method or potentiometric titration, for example.

(Edible oils and fats)
Edible oils and fats used in the sauce of the present invention are not particularly limited, and conventionally known edible oils and fats can be used. Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil. Oil, vegetable oils such as avocado oil, fish oil, beef tallow, lard, chicken fat, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Chemically or enzymatically treated Obtained oils and fats, etc. can be mentioned. Among these, vegetable oils and fats are preferably used, and rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof are more preferably used.

The content of the edible oil is preferably 10% by mass or more and 40% by mass or less, more preferably 12% by mass or more and 38% by mass or less, and still more preferably 15% by mass or more and 35% by mass or less, relative to the total amount of the sauce. % or less. If the content of the edible oil is within the above numerical range, the richness of the oil can be easily felt, and the texture of the sauce can be mild and smooth.

(sugars)
Sugars used in the sauce of the present invention are not particularly limited, and conventionally known sugars can be used. Sugars include, for example, monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and trehalose, oligosaccharides, sugar alcohols such as reduced starch syrup, dietary fiber, cellulose, and the like. These may be used individually by 1 type, and may use 2 or more types together.

The saccharide content is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 18% by mass or less, and still more preferably 5% by mass or more and 15% by mass or less, relative to the total amount of the sauce. It is below. If the sugar content is within the above numerical range, the texture of the sauce can be mild and smooth.

(Other raw materials)
In the sauce of the present invention, in addition to the raw materials described above, various raw materials commonly used in sauces can be appropriately selected and contained within a range that does not impair the effects of the present invention. For example, vegetable paste such as tomato, onion, carrot, potato, pumpkin, cabbage, green pepper, paprika, celery, broccoli, sweet potato, cheese, butter, fresh cream, milk, whey, skim milk powder, milk fat, etc. Dairy ingredients, seasonings such as soy sauce, mirin, sesame, monosodium glutamate, and bouillon, spices such as mustard powder and pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters, ascorbic acid , antioxidants such as vitamin E, bacteriostatic agents, and the like.

<Method for producing sauce>
An example of the method for producing the sauce of the present invention will be described. For example, first, clean water, acetic acid (vinegar), a thickener, salt, and other raw materials are uniformly mixed to adjust the aqueous phase, and the sauce can be produced. Subsequently, an emulsified sauce can be produced by adding an edible oil or fat while stirring the prepared aqueous phase, and emulsifying the mixture while mixing the mixture so as to obtain a uniform mixture.

For the production of the sauce of the present invention, the equipment used for the production of ordinary sauces can be used. Examples of such devices include general stirrers, stick mixers, stand mixers, homomixers, homodispers, and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, and anchor blades.

The present invention will be described in more detail below with examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

<Sauce production example>
[Examples 1 to 7, Comparative Examples 1 to 6]
A sauce was produced according to the mixing ratio shown in Table 1. Specifically, first, raw materials other than the edible vegetable oil listed in Table 1 were uniformly stirred for 5 minutes with a mixer. Subsequently, edible vegetable oil was added, and after stirring until uniform, the mixture was heated at 80° C. for 3 minutes to obtain a sauce.

(Measurement of pH)
For the sauces of Examples 1 to 7 and Comparative Examples 1 to 6 obtained above, a pH measuring device (desktop pH meter F-72 manufactured by Horiba, Ltd.) was used at 1 atm and a product temperature of 20 ° C. to measure the pH. Table 2 shows the measurement results.

(Measurement of water activity)
The water activity of the sauces of Examples 1 to 7 and Comparative Examples 1 to 6 obtained above was measured at 1 atm and 25° C. using a water activity measuring device (manufactured by Novasina, model number: LabMaster-aw). did. Table 2 shows the measurement results.

(Measurement of total acid content)
For the sauces of Examples 1 to 7 and Comparative Examples 1 to 4 obtained above, the total amount of acetic acid and other acid materials was measured by the following method. Table 2 shows the measurement results.
[Measuring method]
1. Approximately 1 g of sample is collected.
2. Make up to 40 ml with deionized water or the like.
Add 2 drops of 3.1% phenolphthalein solution.
4. Titrate with a 0.1 mol/l sodium hydroxide solution, and calculate the total acid content from the amount of sodium hydroxide consumed until the titration end point.
- The end point is the point at which the color of the solution becomes slightly pink.
・Calculate the total acid content from the following formula.
6 x F x titration volume (ml) / (sample volume (g) 1000) x 100 = total acid content (%)
(F is listed on the product label when purchasing sodium hydroxide factor (potency) reagent.)

(sensory evaluation)
The sauces of Examples 1 to 7 and Comparative Examples 1 to 4 obtained above were subjected to sensory evaluation of "flavor", "sourness", and "saltyness" by a plurality of trained panels according to the following criteria. Table 2 shows the evaluation results.
[Evaluation Criteria for Flavor]
(double-circle): The preferable flavor calculated|required by the sauce was favorable.
O: Had the flavor required for the sauce.
x: Did not have the flavor required for the sauce.
[Evaluation Criteria for Acidity]
(double-circle): The acidity was favorable and the mellow taste was preferable.
◯: Acidity was slightly weak or slightly strong, but there was no problem with the mellow taste.
x: Acidity was weak or strong, and the taste was not mellow.
[Evaluation criteria for salty taste]
⊚: The salty taste was good, and the mellow taste was preferred.
◯: The salty taste was slightly weak or slightly strong, but there was no problem with the mellow taste.
x: The salty taste was weak or strong, and the taste was not mellow.

(storability)
The sauces of Examples 1 to 7 obtained above were allowed to stand at 35° C. for 28 days, and the number of target viable bacteria was confirmed by a general microorganism test method to evaluate storage stability. All sauces had a viable cell count of 10 or less/g, indicating good storage stability.

As shown in Table 1, all of the sauces of Examples 1 to 7 had the flavor required for the sauce, and were not too salty or sour, had an excellent mellow taste, and had good storage stability. Distribution was possible.
The sauce of Comparative Example 1 had a high total acid content and a low pH, so it had a strong sour taste and did not have a mellow taste.
The sauce of Comparative Example 2 had a low total acid content and a high salt content in order to improve preservability.
The sauce of Comparative Example 3 did not contain a thickening agent, did not have the desired flavor, had a strong salty taste, and did not have a mellow taste.
In the sauce of Comparative Example 4, the content of the thickening agent relative to acetic acid was too large, and the flavor of the sauce was impaired.
The sauce of Comparative Example 5 had low water activity and did not have the desired flavor of the sauce.
The sauce of Comparative Example 6 had a low pH, did not have the flavor required for a sauce, had a strong acidity, and did not have a mellow taste.

Claims

A sauce comprising acetic acid, a thickener, salt and water,
pH is 4.4 or more and 5.5 or less,
water activity is 0.92 or more and 0.94 or less,
The total acid content is 0.20% by mass or more and 0.80% by mass or less with respect to the total amount of the source,
The content of the thickener is 1.5 parts by mass or more and 5.0 parts by mass or less with respect to 1 part by mass of acetic acid,
The salt content is 5.0% by mass or less with respect to the total amount of the sauce,
characterized in that the sauce is a non-retort product,
sauce.
The thickener is at least one selected from the group consisting of gum and modified starch,
The sauce of Claim 1.
The salt content is 1.5% by mass or more with respect to the total amount of the sauce,
3. Sauce according to claim 1 or 2.
The water content is 40% by mass or more and 75% by mass or less with respect to the total amount of the sauce,
Sauce according to any one of claims 1-3.
The content of the acetic acid is 0.05% by mass or more and 0.8% by mass or less with respect to the total amount of the source,
Sauce according to any one of claims 1-4.