JP2005185178A - Pasta sauce and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide pasta sauce excellent in getting entangled in a food material such as noodles, forming uniformly sticking sauce, and having smooth palate feeling and good melting feeling in the mouth. <P>SOLUTION: The pasta sauce contains a water-soluble cellulose ether, a dry devil's tongue processed product and/or starch. The water-soluble cellulose ether comprises preferably at least one kind selected from methyl cellulose, ethyl cellulose and a hydroxyalkyl alkylcellulose. The method for producing the pasta sauce comprises adding the water-soluble cellulose ether to a water-based material heated to 40-100°C, stirring and dissolving while cooling the mixture to ≤20°C, adding the dry devil's tongue processed product and/or starch, and further heating to 40-100°C and stirring the product. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to pasta sauce. More specifically, the present invention relates to a pasta sauce that can be easily entangled with foodstuffs such as noodles, can uniformly adhere the sauce, and has a smooth texture and a good mouth melt.

  In recent years, the variety of cooked processed foods has become a variety, and various pasta sauce products such as retort pouch products and canned foods are on the market. A requirement for cooked pasta sauce is that the sauce tends to get tangled in food such as noodles and adheres uniformly to the noodles. In order to make the noodles easily entangled, it is necessary that the sauce is given a certain degree of viscosity. As a conventional method, there is a method for producing pasta sauce using waxy starch to impart viscosity and imparting viscosity (see Patent Literature 1, Patent Literature 2, and Patent Literature 3). However, there is a problem that if the viscosity is too high, the texture becomes heavy and it becomes difficult at the time of production. It is required to have an appropriate viscosity and a texture that is smooth and smooth to the mouth.

Japanese Patent No. 3347237 Japanese Patent No. 3347236 Japanese Patent No. 3267803

  The present invention has been developed in view of such circumstances, and provides a pasta sauce having an appropriate viscosity, the sauce being easily entangled with noodles, and having a smooth texture and a smooth texture. The purpose is to do.

  In light of the above-described problems of the prior art, the inventors of the present invention have made extensive studies. As a result, the pasta sauce contains a water-soluble cellulose ether and a dried konjac processed product and / or starch. It has been found that by using at least one selected from methylcellulose, ethylcellulose, and hydroxyalkylalkylcellulose as a soluble cellulose ether, it becomes a pasta sauce having an appropriate viscosity and good texture. Furthermore, as a method for producing the pasta sauce, a water-soluble cellulose ether is added to an aqueous raw material heated to 40 to 100 ° C., stirred and dissolved while cooling to 20 ° C. or lower, and then processed into a dried konjac product and / or It has been found that a method of adding starch and heating and stirring at 40 to 100 ° C. is preferable.

The present invention has been developed based on such findings, and includes the following aspects. :
Item 1. A pasta sauce comprising a water-soluble cellulose ether and a dried konjac processed product and / or starch.
Item 2. Item 2. The pasta sauce according to Item 1, wherein the water-soluble cellulose ether is at least one selected from methylcellulose, ethylcellulose, and hydroxyalkylalkylcellulose.
Item 3. A water-soluble cellulose ether is added to an aqueous raw material heated to 40 to 100 ° C., and stirred and dissolved while cooling to 20 ° C. or lower, and then a dried konjac processed product and / or starch is added. The manufacturing method of the pasta sauce of claim | item 1 or 2 manufactured by heating and stirring to 100 degreeC.

  According to the present invention, it is possible to provide a pasta sauce having an appropriate viscosity, a sauce that can be easily entangled in noodles, a smooth texture, a good mouthfeel, a paste-like feeling, and a dry texture. became. Furthermore, even when the sauce is cooled, no pasty feeling is felt, and a fresh texture can be maintained and a new pasta sauce can be provided.

  The pasta sauce of the present invention is characterized by containing a water-soluble cellulose ether and a dried konjac processed product and / or starch.

  Examples of the water-soluble cellulose ether used in the present invention include one or more selected from methyl cellulose (MC), ethyl cellulose (EC), hydroxyalkyl cellulose and hydroxyalkylalkyl cellulose, preferably methyl cellulose, ethyl cellulose and hydroxyalkyl. One or more selected from alkyl cellulose. These are soluble in cold water and have the property of causing clouding gelation upon heating. Among these, it is preferable to use methylcellulose. Hydroxyalkyl alkyl celluloses having 10 to 40% by weight of methoxyl groups and 3 to 30% by weight of hydroxyalkyl groups to improve solubility, hydroxypropyl methylcellulose (HPMC), hydroxyethyl methylcellulose (HEMC) And hydroxyethyl ethyl cellulose (HEEC) having 5 to 20% by weight of ethoxyl group and 10 to 50% by weight of hydroxyethoxyl group.

  The degree of substitution is described in J. Org. G. Gobler, E .; P. Samsel, and G.G. H. It can be measured according to the method by Zeisel-GC described in Beaver, Talanta, 9, 474 (1962), and further by the measurement method by gas chromatograph described in methyl cellulose of the Japanese Food Additives It can also be measured by a method based on the method for measuring the degree of substitution of methylcellulose and hydroxypropylmethylcellulose specified in the Japanese Pharmacopoeia.

  The molecular weight of the water-soluble cellulose ether of the present invention is not limited as long as it is soluble in cold water as described above and has a molecular weight necessary to have a property of causing clouding gelation by heating. This molecular weight measurement is described in J. Org. polym. sci. 39, 293-298, 1982, and can be defined by the viscosity of a 2 wt% aqueous solution at 20 ° C. that correlates with the molecular weight. As this viscosity, the measured viscosity value of a 2 wt% aqueous solution at 20 ° C. can be used in the Ubbelohde viscometer defined in JIS K2283-1993. The viscosity of the water-soluble cellulose ether of the present invention is preferably 80,000 mPa · s or more, particularly preferably 100,000 to 400,000 mPa · s. This is because cellulose ether is generally produced using natural cellulose as a starting material, but since the maximum molecular weight of known cellulose is about 1,500,000, the viscosity of cellulose ether that can be produced by the above-described measuring method is This is because the maximum is estimated to be about 400,000 mPa · s.

  The amount of water-soluble cellulose ether added to the pasta sauce varies depending on the taste of the pasta sauce and other raw materials used, but it is 0.05 to 1.0% by weight, preferably 0.1 to 0.5%. be able to.

  The dried konjac processed product used in the pasta sauce of the present invention is a composite composition combining konjac flour, sugar and starch, and processed to have an arbitrary shape such as granular, filamentous, powdery, etc. Is. As the konjac powder used in the dried konjac processed product of the present invention, a konjac powder usually used, a dry pulverized product of raw konjac koji, etc. can be used. Examples of sugars include sugars such as sucrose, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalulose, neotrehalose, palatinose, lactitol, and D-xylose; Sugar alcohols such as sorbitol, maltitol and erythritol can be used, and syrup is preferred. As the starch, starch derived from corn such as waxy corn starch and corn starch; tapioca starch; starch derived from sweet potato, starch derived from potato, starch derived from sago palm, etc., and processed / modified starch thereof can be used as appropriate.

  The processing method of the dried konjac processed product can be any combination of konjac flour, sugar and starch so that it can be made into a dry processed product as a composite and can be processed into something that can swell in water. . As a preferred production method, after extracting glucomannan from konjac koji in a conventional manner, drying, mixing with starch, adding water to swell, and performing deacetylation treatment by adding a small amount of alkali Examples of production by molding, heating gelation, neutralization, dipping in a saccharide solution, and drying can be given. Further, it can be produced by the method described in Japanese Patent No. 2866609 or Japanese Patent No. 3159104.

  Further, the composition of konjac powder, sugar and starch in the dried konjac processed product is not particularly limited, but in the dried konjac processed product, konjac powder is 5 to 30% by weight, starch syrup is 30 to 90% by weight, and starch is 5 to 30% by weight. % Can be arbitrarily adjusted to be in the range of%.

  The dried konjac processed product can take any form such as powder, granule, or thread like konjac, but is preferably in a powder state. The degree of powder is preferably 50 mesh sieve, preferably 80 mesh sieve, and more preferably 120 mesh sieve.

Such preparations are commercially available, and examples thereof include dried konjac manufactured by Aires Co., Ltd. and Sun Smart series such as Sun Smart 400 manufactured by Saneigen FFI Co., Ltd.
The amount of the dried konjac processed product added to the pasta sauce varies depending on the taste and raw material of the pasta sauce used, but is 0.1 to 10% by weight, preferably 0.5 to 5% by weight, more preferably 1 to 3% by weight can be exemplified.

  Examples of the starch used in the present invention include starch derived from corn such as waxy corn starch and corn starch; tapioca starch; starch derived from sweet potato, starch derived from potato, starch derived from sago palm, and processed starches thereof. Among them, it is preferable to add waxy corn starch or tapioca starch. One type of these starches may be used, or a plurality of types may be used in combination. For example, parsley SA-2 manufactured by Matsutani Chemical Co., Ltd., waxy corn starch as a waxy corn starch, waxy starch manufactured by Sanwa Starch Co., Ltd., and tapioca starch as Japan NSC Co., Ltd. Mentioned National 7 and Colflo 67 can be mentioned. Examples of the amount of starch added to the pasta sauce include 0.5 to 10% by weight.

  The amount of starch added to the pasta sauce varies depending on the taste and ingredients of the pasta sauce used, but is 0.1 to 10% by weight, preferably 0.5 to 5% by weight, and more preferably 1.5 to 2%. A weight% can be illustrated.

  As a combination of the substances used in the pasta sauce of the present invention, a combination of the water-soluble cellulose ether and the dried konjac processed product, a combination of the water-soluble cellulose ether and starch, a water-soluble cellulose ether, a dried konjac processed product, and a combination of starch Can be mentioned.

  Although this invention is characterized by including the said water-soluble cellulose ether, a dried konjac processed product, and / or starch, you may use a thickener together as needed. As a thickener, for example, xanthan gum, guar gum, locust bean gum, carrageenan, deacylated gellan gum, native gellan gum, tamarind seed gum, psyllium seed gum, arabic gum, alginic acid and its salt, curdlan, pullulan, glucomannan, Pectin, gelatin, agar, tara gum, karaya gum, tragacanth gum, fur celerane, macrohomopsis gum, CMC, microcrystalline cellulose, soy polysaccharides and other polysaccharides, gelatin, milk derived protein, egg derived protein, soy protein, wheat protein, etc. The protein material can be selected as appropriate and used. These polysaccharides and protein materials can be used in any of purified products, unpurified products, and low molecular weight products (acid degradation, enzymatic degradation).

  Further, in the present invention, methylcellulose is added to an aqueous raw material heated to 40 to 100 ° C., and stirred and dissolved while cooling to 20 ° C. or lower, and then a dried konjac processed product and / or starch is added. The present invention relates to a method for producing the pasta sauce produced by heating and stirring to 100 ° C.

  First, an aqueous raw material such as water heated to 40 to 100 ° C., preferably 60 to 80 ° C., in an amount of about 100 to 300 times by weight with respect to the water-soluble cellulose ether, is 20 ° C. or less, preferably While cooling to 5 to 10 ° C., stirring is performed until the water-soluble cellulose ether is completely dissolved (for example, about 10 to 60 minutes). After complete dissolution, heating is performed, and when the temperature is equal to or higher than normal temperature (approximately 15 to 30 ° C. or higher), the dried konjac processed product and / or starch is added as necessary. The dried konjac processed product and / or starch may be added as a powder to a solution containing water-soluble cellulose ether, but is preferably added after being dispersed in a small amount of water. After adding the dried konjac processed product and / or starch, it is further heated and stirred to dissolve. As heating and stirring conditions at that time, the stirring speed is preferably 1000 to 3000 rpm for a propeller stirrer and 7000 to 10,000 rpm for a homomixer. By stirring at the stirring speed, a fine fibrous gel is generated, and the obtained pasta sauce is easily entangled with the noodles. If the stirring speed is too slow, a fibrous gel cannot be formed, and dice-like grains are formed, which is not preferable. In addition, if the stirring speed is too steep, it is difficult to handle because of excessive foaming during production. As heating conditions, it is performed at a temperature of 40 to 100 ° C. for about 10 to 60 minutes. Regarding the heating temperature, the source viscosity is preferably imparted by heating to 50 ° C. or higher. However, when heated to 50 to 70 ° C., the resource viscosity is easily imparted, and when it exceeds 70 ° C., the viscosity is also increased. It tends to be smaller.

  Further, other pasta sauce raw materials can be arbitrarily added, but it is preferable to add them when the temperature becomes about 40 to 60 ° C. during dissolution under heating and stirring. In other pasta sauce raw materials, salts such as salt and acids such as acetic acid are preferably added after dissolution under heating and stirring.

  Other processes, for example, a homogenization process, a filling process, and a sterilization process can be performed by a conventional method as necessary. For example, as a container to be filled, a polyethylene pouch, an aluminum pouch, a plastic cup, a plastic bottle, a steel can, an aluminum can, a bottle container, a paper container, or the like can be used.

  Further, the amount of solids such as ingredients contained in the pasta sauce of the present invention is not particularly limited, and can be adjusted as appropriate according to the type of taste of the pasta sauce. Making the content of the solid content in the final product in the range of about 5 to 50% makes it easier to uniformly fill the container, and the mouth of the resulting pasta sauce is refreshed. Therefore, it is preferable.

  The pH of the pasta sauce of the present invention is not particularly limited and can be appropriately adjusted according to the type of taste of the pasta sauce, but it is generally desirable to adjust the pH to about 4 to 7. The pH adjustment is preferably performed by using a pH adjuster such as an organic acid and / or a salt thereof, an inorganic acid and / or a salt thereof, and examples of the pH adjuster include phytic acid, citric acid, lactic acid, gluconic acid, Examples thereof include organic acids such as adipic acid, tartaric acid and malic acid, salts thereof, and phosphates.

  Examples of the taste of pasta sauce include tomato sauce, demiglace sauce, cream sauce, carbonara sauce, meat sauce, and minestrone, consomme, tom yum goong, borsch, gazpacho, potov and other sauces.

  The pasta sauce of the present invention is not particularly limited as long as it contains a water-soluble cellulose ether and a dried konjac processed product and / or starch. Kinds of ingredients, raw materials used for the production of pasta sauce, Spices and seasonings are not limited.

  Ingredients such as vegetables such as tomatoes, carrots, potatoes, onions, peppers, cauliflower, broccoli, bamboo shoots; various mushrooms such as shiitake mushrooms, shimeji mushrooms, mushrooms, enoki mushrooms, maitake mushrooms, jellyfishes; corn and other grains Beans such as green peas; seaweeds such as kombu and seaweed; seafood such as clams, swordfish, clams, scallops, shrimp, crabs, squid, octopus, sardines, tuna, salmon, horse mackerel, and Thailand; pork, beef, chicken, etc. Livestock meat, ham, bacon, processed meat products such as sausage, and dairy products such as cheese can be used.

  In addition, for example, vegetable oils such as margarine, coconut oil, salad oil, olive oil, rapeseed oil, soybean oil, corn oil, animal fats such as butter, pork fat, beef fat, chicken fat, and their hardened oil, fractionated oil Ginger, garlic, salt, pepper; sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, trehalose, palatinose, D-xylose, oligosaccharide Sugars such as xylitol, sorbitol, maltitol, erythritol, lactitol, maltodextrin; sucralose, aspartame, acesulfame potassium, thaumatin, stevioside contained in stevia extract, saccharin sodium, saccharin calcium, cyclamate And high-intensity sweeteners such as salts, ritame and neotame; animal milk such as milk, raw milk, special milk, raw goat cow, pasteurized goat milk, partially skimmed milk, skimmed milk and processed milk; vegetable properties such as soy milk Milk; concentrated whey, concentrated milk, defatted concentrated milk, unsweetened condensed milk, unsweetened defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, fermented milk (including yogurt products), dairy products such as milk beverages and lactic acid bacteria beverages, whole milk powder Powdered milk products such as skim milk powder, whey powder, buttermilk powder, sweetened powdered milk and prepared powdered milk; wine, beer, sake, brandy, ketchup, mayonnaise, sauce, vinegar, wine vinegar, fruit juice, fragrance, flavor, pigment, Foods or food additives such as antioxidants, shelf life improvers and preservatives can be appropriately selected and used.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto. Unless otherwise specified in the present invention, “%” means “% by weight”, “parts” means “parts by weight”, and “*” in the text is manufactured by Saneigen FFI Co., Ltd. “*” Signifies a registered trademark of San-Ei Gen FFI Co., Ltd.

Example 1: Pasta sauce Chili tomato taste Among the following sauce formulations, water was heated to 70 ° C, methylcellulose was added and dispersed, cooled to 5-10 ° C with stirring and dissolved, then heated with stirring. Add the dried konjac processed product dispersed in a small amount of water at 40 ° C. Furthermore, while heating and stirring and dissolving, add tomato paste, processed tomato products, chili powder and frozen garlic paste at 60 ° C, salt, L-glutamate sodium, fish sauce and seasonings at 70 ° C, and apple vinegar at 80 ° C. And the fragrance | flavor was added and it heated at 80 degreeC for 10 minute (s), and prepared the sauce.

Source prescription example
Processed dried konjac (Sunsmart * 400 *) 5
Methylcellulose (Metroise SM-4000; manufactured by Shin-Etsu Chemical) 0.4
Tomato paste 20
Processed tomato products (CLEAR TOMATO CONCENTRATE 60 ° BX (CTC) *) 1
Apple cider vinegar (acidity 5%) 3
Salt 2
Sodium L-glutamate 0.5
Sucralose (Sun Sweet * SU-100 *) 0.01
Fish sauce (Marinage M-15; made by MG Marinery) 2
Chili powder 2
Frozen garlic paste 1
Seasoning (Sunlike * Amino Base NAG *) 0.5
Seasoning (Sunlike * R pork CPE (N) *) 1
Seasoning (Chile Oil SV-3631 *) 0.2
Fragrance (Sun Aroma * Pepper SP-77556 *) 0.1
Water 61.29
Total 100

  Furthermore, the following one bag formulation example was filled in the container, and sterilized by retort at 121 ° C. for 20 minutes to prepare a retort pasta sauce.

One bag prescription example g
Source 100 above
Beef 3mm mince (sauté yield 80%) 20
Chopped onion (sauté rate 80%) 20
Paprika red (cut into strips → boil for 1 minute) 10
Total 150

  As comparative examples, among the above-mentioned sauce formulations, those prepared without adding methylcellulose (Comparative Example 1), those prepared by adding 0.1 part of native gellan gum instead of methylcellulose (Comparative Example 2), and drying What was prepared without adding the konjac processed product (Comparative Example 3) was prepared.

  The comparative example 1 adds the thing which disperse | distributed the dried konjac processed product in a small amount of water among the said source | sauce prescriptions at 40 degreeC warming water. Furthermore, while heating and stirring and dissolving, add tomato paste, processed tomato products, chili powder and frozen garlic paste at 60 ° C, salt, L-glutamate sodium, fish sauce and seasonings at 70 ° C, and apple vinegar at 80 ° C. And the fragrance | flavor was added and it heated at 80 degreeC for 10 minute (s), and prepared the sauce.

  The comparative example 2 adds the thing which warmed water among the said source | sauce formulations, and disperse | distributed the dried konjac processed product in a small amount of water at 40 degreeC, and native type gellan gum. Furthermore, while heating and stirring and dissolving, add tomato paste, processed tomato products, chili powder and frozen garlic paste at 60 ° C, salt, L-glutamate sodium, fish sauce and seasonings at 70 ° C, and apple vinegar at 80 ° C. And the fragrance | flavor was added and it heated at 80 degreeC for 10 minute (s), and prepared the sauce.

  In Comparative Example 3, in the source formulation, water was heated to 70 ° C., methylcellulose was added and dispersed, cooled to 5 to 10 ° C. with stirring and dissolved, and then heated with stirring to 60 ° C. Add tomato paste, processed tomato products, chili powder and frozen garlic paste, salt, L-glutamate, fish sauce and seasonings at 70 ° C, add apple vinegar and flavor at 80 ° C and 80 ° C for 10 minutes A sauce was prepared by heating.

  Each sauce was used, and the one bag formulation example was filled in a container, and retort pasteurized at 121 ° C. for 20 minutes to prepare retort pasta sauce (Comparative Examples 1 to 3).

  100 parts of each pasta sauce of Example 1 and Comparative Examples 1 to 3 were entangled in 100 parts of boiled spaghetti. The pasta sauce of Example 1 had a good texture because it had good entanglement with the noodles, uniformly adhered to the sauce, and did not have a pasty feel even when eaten, and the mouthfeel was dry. On the other hand, the pasta sauce of Comparative Example 1 is poorly entangled with the noodles, and Comparative Example 2 is entangled with the noodles, but the sauce becomes gel-like, the sauce does not uniformly adhere to the noodles, and the texture is also wet. I was amazed. Further, Comparative Example 3 also had a poor entanglement with the noodles and a watery texture.

Example 2: Pasta sauce (carbonara)
Of the following sauce formulations, water is heated to 70 ° C, methylcellulose is added and dispersed, cooled to 5-10 ° C with stirring and dissolved, then heated with stirring and dried konjac at 40 ° C. Add the product dispersed in a small amount of water. Furthermore, while heating and stirring and dissolving, add tomato paste, processed tomato products, chili powder and frozen garlic paste at 60 ° C, salt, L-glutamate sodium, fish sauce and seasonings at 70 ° C, and apple vinegar at 80 ° C. And the fragrance | flavor was added and it heated at 80 degreeC for 10 minute (s), and prepared the sauce. Carbonara spaghetti was prepared by combining 100 parts of this pasta sauce and 100 parts of boiled spaghetti. It was a texture.

Prescription Department Milk 30
Fresh cream 5
Unsalted butter 4
Dried egg yolk 1.5
Ali Cheese Powder Gorgonzola 3
Salt 0.8
Sodium L-glutamate 0.1
Seasoning (Sunlike * sauteed onion 9Y55E *) 0.3
Seasoning (Sunlike * bouillon base (chicken) *) 0.2
Seasoning (Sunlike * Taste Base A *) 0.1
Black pepper course 0.1
Mace powder 0.05
Celery seed powder 0.04
Fragrance (Bacon Oil BF-600 *) 0.06
Fragrance (Cooked Butter Oil NO.83180 *) 0.05
Processed dried konjac (Sunsmart * 400 *) 5
Methylcellulose (Metroses SM-4000; manufactured by Shin-Etsu Chemical) 0.1
Starch (Colflo 67; manufactured by NSC Japan) 1.5
Water 48

  According to the present invention, it is possible to provide a pasta sauce that can be easily entangled with foodstuffs such as noodles, can uniformly adhere the sauce, has a smooth texture, does not have a pasty feeling, and has a good mouth melt.

Claims (3)

A pasta sauce comprising a water-soluble cellulose ether and a dried konjac processed product and / or starch. The pasta sauce according to claim 1, wherein the water-soluble cellulose ether is at least one selected from methyl cellulose, ethyl cellulose, and hydroxyalkylalkyl cellulose. Water-soluble cellulose ether is added to the water-based raw material heated to 40 to 100 ° C., and stirred and dissolved while cooling to 20 ° C. or lower, and then dried konjac processed product and / or starch is added, and further to 40 to 100 ° C. The manufacturing method of the pasta sauce of Claim 1 or 2 manufactured by heating and stirring.