WO2023276670A1 - Sauce - Google Patents

Sauce Download PDF

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Publication number
WO2023276670A1
WO2023276670A1 PCT/JP2022/023947 JP2022023947W WO2023276670A1 WO 2023276670 A1 WO2023276670 A1 WO 2023276670A1 JP 2022023947 W JP2022023947 W JP 2022023947W WO 2023276670 A1 WO2023276670 A1 WO 2023276670A1
Authority
WO
WIPO (PCT)
Prior art keywords
sauce
mass
content
less
acid
Prior art date
Application number
PCT/JP2022/023947
Other languages
English (en)
Japanese (ja)
Inventor
友美 猪川
佳弘 吉田
Original Assignee
キユーピー株式会社
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=82067848&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2023276670(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by キユーピー株式会社 filed Critical キユーピー株式会社
Priority to CN202280043880.3A priority Critical patent/CN117545372A/zh
Publication of WO2023276670A1 publication Critical patent/WO2023276670A1/fr

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 sauces, and more particularly to sauces containing at least acetic acid, salt, a thickener, and water.
  • Patent Document 1 proposes a pasta sauce containing vegetable paste, vinegar, oil and a thickener, and having a viscosity of 1000 to 4000 centipoise.
  • the water activity of the sauce was high, and it was necessary to apply retort sterilization treatment for normal temperature distribution.
  • 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.
  • 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.
  • 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.
  • 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.
  • the sauce in a sauce containing acetic acid, salt, a thickener and water, while adjusting the pH and water activity, the acid, the thickener
  • 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.
  • 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.
  • the thickener is preferably at least one selected from the group consisting of gum and modified starch.
  • the salt content is 1.5% by mass or more with respect to the total amount of the sauce.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the sauce of the present invention may further contain an acid material in addition to the acetic acid described above.
  • 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.
  • 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.
  • 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.
  • 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.
  • processed starch examples 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.
  • 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.
  • 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 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.
  • 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 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.
  • 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.
  • 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 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.
  • 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.
  • 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.
  • 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.
  • 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.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention a pour but de fournir une sauce qui peut être distribuée à température ambiante, a un arôme préférable requis pour des sauces, n'a pas de goût salé et acide perceptible, et a un excellent goût léger. La solution selon l'invention porte sur une sauce comprenant de l'acide acétique, un épaississant, un sel de table et de l'eau, la sauce étant caractérisée en ce que : la sauce a un pH de 4,4 à 5,5 et une activité de l'eau de 0,92 à 0,94 ; la quantité totale d'acide est de 0,20 à 0,80 % en masse par rapport à la quantité totale de la sauce ; la teneur en épaississant est de 1,5 à 5,0 parties en masse par rapport à 1 partie en masse de l'acide acétique ; et la teneur du sel de table est d'au plus 5,0 % en masse par rapport à la quantité totale de la sauce.
PCT/JP2022/023947 2021-06-28 2022-06-15 Sauce WO2023276670A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202280043880.3A CN117545372A (zh) 2021-06-28 2022-06-15 调味汁

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021107091A JP7087173B1 (ja) 2021-06-28 2021-06-28 ソース
JP2021-107091 2021-06-28

Publications (1)

Publication Number Publication Date
WO2023276670A1 true WO2023276670A1 (fr) 2023-01-05

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ID=82067848

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2022/023947 WO2023276670A1 (fr) 2021-06-28 2022-06-15 Sauce

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JP (1) JP7087173B1 (fr)
CN (1) CN117545372A (fr)
WO (1) WO2023276670A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011004688A (ja) * 2009-06-26 2011-01-13 Q P Corp 乳化状ソース
JP2015008666A (ja) * 2013-06-28 2015-01-19 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ ごま含有乳化液状調味料、ごま含有乳化液状調味料のごま風味増強方法
WO2019139096A1 (fr) * 2018-01-10 2019-07-18 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Assaisonnement liquide acide comprenant un produit végétal broyé
JP2021069306A (ja) * 2019-10-30 2021-05-06 キユーピー株式会社 調理ソース

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0923844A (ja) * 1995-07-11 1997-01-28 Asahi Denka Kogyo Kk 無酢酸風味の酸性水中油型乳化食品及びその製造方法
JP4024155B2 (ja) 2003-01-14 2007-12-19 キユーピー株式会社 容器詰め水中油型乳化パスタソース

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011004688A (ja) * 2009-06-26 2011-01-13 Q P Corp 乳化状ソース
JP2015008666A (ja) * 2013-06-28 2015-01-19 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ ごま含有乳化液状調味料、ごま含有乳化液状調味料のごま風味増強方法
WO2019139096A1 (fr) * 2018-01-10 2019-07-18 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Assaisonnement liquide acide comprenant un produit végétal broyé
JP2021069306A (ja) * 2019-10-30 2021-05-06 キユーピー株式会社 調理ソース

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Publication number Publication date
JP2023005294A (ja) 2023-01-18
JP7087173B1 (ja) 2022-06-20
CN117545372A (zh) 2024-02-09

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