JP2010068768A - Method for producing packaged pasty seasoning sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing packaged pasty seasoning sauce enabling a user to smoothly take out or squeeze out from a package in which pasty seasoning sauce is filled, and to provide the packaged pasty seasoning sauce. <P>SOLUTION: This method for producing the packaged pasty seasoning sauce which contains a high moisture paste raw material and ≥30 mass% of moisture, and may further contain a powdery raw material includes mixing corn starch of an amount bringing a ratio to the pasty seasoning sauce to 2-10 mass% and the high moisture paste raw material, preparing pasty seasoning sauce without adding starch raw material excluding corn starch, and heat treating the product followed by filling and sealing in a packaging container. The packaged pasty seasoning sauce is also provided. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a container-like paste-like seasoning sauce in which the paste-like seasoning sauce can be easily taken out of the container, and the container-like paste-like seasoning sauce.

  As a prior art, Patent Document 1 proposes a pasty roux product in which starches are blended for the purpose of imparting viscosity to a cooked sauce. However, this roux product has a problem that when the amount of starch is increased in the process of increasing the viscosity of the sauce, the viscosity of the paste becomes hard and it is difficult to squeeze out from the container.

  Moreover, in patent document 2, the gelatinization start temperature of starch is raised by adjusting the ratio of saccharide | sugar and a salt with respect to a water | moisture content, and this solves the ease of squeezing from the container of paste-like roux. ing. As starch to be used, the content of wheat flour, wheat starch, corn starch, waxy corn starch, tapioca starch, and the like, and the modified starch content is supposed to be 8 to 50%. However, it is assumed to be used as a roux, and a large amount of sugar or salt must be contained in the paste roux.

Moreover, in patent document 3, the easiness of squeezing out from a container is solved by using together a highly viscous starch substance and soluble starch as a viscosity imparting agent. However, since it is premised on blending a viscous substance for imparting viscosity to food, there is a problem that it is difficult to apply when producing a paste with low viscosity.
JP 11-215972 A JP 2002-233339 A JP 2007-223932 A

  An object of this invention is to provide the manufacturing method of the paste-like seasoning containing a container which can be thru | or squeezed out smoothly from the container filled with the paste-like seasoning sauce, and the said paste-like seasoning sauce containing a container.

The present invention includes a high-moisture paste raw material, a moisture content of 30% by mass or more, and a method for producing a paste-like seasoning sauce in a container, which may further contain a powder raw material, and the ratio to the paste-like seasoning sauce is The corn starch in an amount of 2 to 10% by mass and the high moisture paste raw material are mixed, and a paste-like seasoning sauce is prepared without adding starch raw materials other than corn starch, and then subjected to heat treatment. It is a manufacturing method of the paste-like seasoning sauce with a container to do.
Moreover, this invention is a paste-like seasoning containing a container characterized by consisting of the following (a)-(f).
(A) including a high moisture paste raw material, the moisture content is 30% by mass or more,
(B) It may further contain a powder raw material,
(C) containing corn starch in a proportion of 2 to 10% by mass,
(D) Does not contain starch ingredients other than corn starch,
(E) heat-treated, and
(F) The flexible container is filled and sealed.

  According to the present invention, it is possible to produce a container-like paste-like seasoning sauce in which the paste-like seasoning sauce has improved flavor and viscosity while maintaining the conventional quality while improving the ease of squeezing the paste-like seasoning sauce. Examples of such paste-like seasoning sauce include pot cooking ingredients, dressing, roux seasoning sauce, soup ingredients, Western-style sauce ingredients, stewed dish ingredients, and dessert sauce.

  In the present invention, first, a high-moisture paste raw material, a powder raw material, and water are used, and corn starch is further used, but a heat treatment is performed without using a starch raw material other than corn starch to obtain a paste-like seasoning sauce.

  Examples of the high-moisture paste raw material include vegetable paste, fruit paste, fruit chutney, and spicy vegetable paste, and one or more of these are used. Examples of vegetable paste include onion paste, cabbage paste, shallot paste, tomato paste, carrot paste and the like. Examples of the fruit paste include apple paste, pear paste, and prune paste, and examples of the fruit chutney include apple chutney, strawberry chutney, blueberry chutney, peach chutney, and mango chutney. Furthermore, garlic paste and ginger paste can be listed as spicy vegetable paste. Alternatively, it can be used as a mixed paste or a mixed chutney in which these are appropriately mixed. The water content of such a high-moisture paste raw material is usually 30% by mass or more.

  Examples of the powder raw material include sugar powder, powdered dairy products, spice powder, and the like, and one or more of these are used. Examples of the sugar powder include granulated sugar, white pomegranate sugar, super white sugar, medium pomegranate sugar, tri-warm sugar, and the like, and examples of powdered dairy products include cheese, butter, milk, skim milk powder, and the like. Furthermore, powder extracts such as meat extract and yeast extract, flavors, umami seasonings and the like can be used as appropriate.

  Examples of the amount of the paste-like seasoning paste include vegetable paste and fruit paste or chutney 20-30% by mass, sugar powder 20-30% by mass, powdered dairy product 5-10% by mass, and spice powder 0.1-1% by mass. Can be raised.

  One of the features of the present invention is that corn starch is used in such a raw material, but no starch raw material other than corn starch is used. Examples of the starch raw material include potato starch, wheat flour, tapioca starch and the like. When such a starch raw material is used as a raw material for a paste-like seasoning sauce, the physical properties of the paste-like seasoning sauce are likely to be heavy and difficult to adjust the viscosity, and the resulting paste-like seasoning sauce is obtained. Becomes difficult to squeeze out of the packaging container. On the other hand, when corn starch is used as a raw material for paste-like seasoning sauce at a specific ratio instead of potato starch, wheat flour, tapioca starch, etc., it becomes easy to adjust the viscosity of the paste-like seasoning sauce, and its physical properties are also heavy Instead of feeling, the paste-like seasoning sauce is easily squeezed out of the packaging container.

An example is given of a paste-like seasoning sauce obtained using the above-mentioned raw materials.
First, it is preferable to pre-mix raw materials with a small amount used, and examples of the raw materials include fragrances, meat extracts, and yeast extracts. Examples of the premixing method include a method using a micro speed mixer, a hand mixer, or the like. Next, the pre-mixture and all other raw materials including corn starch are mixed and stirred, for example, and heat-treated to a product temperature of 80 to 100 ° C., for example. By this heat treatment, the corn starch is gelatinized to such an extent that amylose appears in a little amount, thereby imparting an appropriate viscosity to the whole mixture. That is, corn starch can be added before the heating step in the process of manufacturing the paste-like seasoning sauce, and the physical properties of the paste-like seasoning sauce after heating can be made smooth and easily squeezed out from the packaging container. These characteristics are unique to corn starch and cannot be obtained with other starches. And as a mixing ratio of the said corn starch, 2-10 mass% with respect to a paste-like seasoning sauce, Preferably 2-5 mass% can be hung up.

  The paste-like seasoning sauce obtained by the above method is filled and sealed in a flexible container, but may be hot-packed and sealed, or may be subjected to pressure and heat sterilization after filling and sealing. In the hot pack filling, the pasty seasoning sauce is filled and sealed in a packaging container in a state where the sauce is heated to 70 ° C. or higher, preferably 82 to 90 ° C. The flexible container for filling the paste-like seasoning sauce may be an aluminum pouch, a heat-resistant pouch excluding aluminum, or a tube-shaped synthetic resin container. There is no particular limitation as long as it is present. For example, in the case of the pouch, the size of the paste-like seasoning sauce is 50 to 60 g, and the size of the packaging container is about 6.5 cm × 14 cm × 1 cm. In this way, the paste-like seasoning in a container of the present invention is obtained.

Next, the container-like paste-like seasoning sauce will be described.
The paste-like seasoning sauce of the container-like paste-like seasoning sauce of the present invention has a water content of 30% by mass or more, preferably 30-40% by mass. The viscosity tends to increase as the water content is less than 30% by mass, and conversely, the viscosity tends to decrease as the water content increases, for example, as it exceeds 40% by mass.
Moreover, the said paste-like seasoning sauce contains corn starch in the ratio of 2-10 mass%, On the other hand, starch raw materials other than corn starch are not included.
Moreover, the said paste-like seasoning sauce is heat-processed, it fills and seals in a flexible container, and forms the said paste-like seasoning sauce with a container.
The viscosity of the paste-like seasoning sauce is preferably 4500-5500 mPa · s (B-type viscometer, 300 ml beaker, 25 ° C., rotor No. 3, rotation speed: 20 pm). This viscosity is adjusted by adding corn starch as described above. For example, even if it can be adjusted within the above range by adding other starches, the obtained paste-like seasoning sauce The physical properties of the paste are different from those of the paste-like seasoning sauce prepared by adding the corn starch, and the object of the present invention cannot be achieved.

  Moreover, it is preferable that the fats and oils content of the said paste-like seasoning sauce is 3-8 mass%. If the oil content is too high, the oil will separate and look bad (please comment a little more), and conversely, if the oil content is too low, it will easily stick to sticky and containers. It becomes difficult to squeeze out. As fats and oils to be used, those derived from raw materials, butters, salad oils, animal fats and oils such as beef tallow and pork fat, vegetable fats and oils such as soybean oil, palm fats and oils, and rapeseed oils are added as raw materials.

Furthermore, from the viewpoint of ensuring storage stability, the water activity of the paste-like seasoning sauce is less than Aw 0.80, preferably Aw 0.79, and the pH can be adjusted to pH 4.8 or less, preferably pH 4.6. Water activity can be adjusted with salt or the like, and pH can be adjusted with citric acid, lactic acid or the like.
The above-mentioned paste-like seasoning sauce is filled and sealed in a flexible container to become the container-like paste-like seasoning sauce of the present invention.

In order to confirm the influence on the effect of the addition of corn starch, the formulation shown in Table 1 was used. In the production method, raw materials having a predetermined weight shown in Table 1 were mixed and heated to a product temperature of 97 ° C. while stirring. Thus, the paste-like seasoning sauce thus obtained was hot-packed and sealed in a heat-resistant synthetic resin container (length 14 cm × width 6.5 cm) at a temperature of 82 ° C. or more.
Next, the paste-like seasoning sauce was filled to obtain a paste-like seasoning sauce in a container, and after cutting 6.5 cm in width of the container, the paste-like seasoning sauce as the contents was taken out and evaluated.


As is apparent from the sensory evaluation in Table 1 above, the use of corn starch solves the problem when corn starch is not used (the viscosity is loose and the paste-like seasoning sauce escapes when squeezed out), resulting in a moderate viscosity. It became easy to squeeze out from the container.

  Next, when the swelling state of corn starch in the paste-like seasoning sauce of the present invention 1 that was evaluated to be easily squeezed obtained in Example 1 was observed with a microscope, amylose was slightly eluted as shown in FIG. It was about. Moreover, the corn starch in the paste-like seasoning sauce could be easily observed with a microscope. In addition, the image acquisition conditions by a microscope are the above paste-like seasoning sources: water: 0.1M iodine solution = 1: 1: 1 mixed to create a sample, and then an upright microscope (eyepiece: x10, objective lens: X20).

In order to confirm the influence on the effects of corn starch and other starches, the formulation shown in Table 2 was used. The manufacturing method was the same as in Example 1.
The obtained paste-like seasoning sauces in each container were compared and evaluated in the same manner as in Example 1.


As described in the sensory evaluation of Table 2, as a result of comparison of addition of corn starch, potato starch, wheat flour, tapioca starch, the addition of corn starch is superior in terms of the physical properties of the paste-like seasoning sauce than when other starches are added. Moreover, the excellent effect is shown also about the extraction from a container.

In order to confirm the effect on the effect due to the difference in the amount of corn starch added, the formulation shown in Table 3 was used. The manufacturing method was the same as in Example 1.
The obtained paste-like seasoning sauces in each container were compared and evaluated in the same manner as in Example 1.


As described in the sensory evaluation in Table 3, when the amount of corn starch increases, the fluidity of the paste-like seasoning sauce is adversely affected, and when the amount of corn starch exceeds 10% by mass, it becomes pasty. The fluidity of the seasoning sauce becomes worse and it becomes difficult to squeeze out from the container. The amount of corn starch for better squeezing out of the container is less than 10% by weight, preferably 2-5% by weight.

In order to confirm the influence on the effect of the amount of fats and oils to be added, the formulation shown in Table 4 was used. As a manufacturing method, a material having a predetermined weight was put into a beaker, the product temperature was increased to 97 ° C. while stirring, and the container was filled and sealed while maintaining 82 ° C. or higher.
Comparative evaluation of the obtained paste-like seasoning sauce was performed by the same method as Example 1.


As described in the sensory evaluation of Table 4, when the oil and fat content exceeds 10% by mass, the oil and fat is separated. Therefore, in the present invention, the fat content is less than 10% by mass, preferably 4-8% by mass.

In order to confirm the influence on the effect of the amount of water to be added, the formulation shown in Table 5 was used. As a manufacturing method, a material having a predetermined weight was put into a beaker, the product temperature was increased to 97 ° C. while stirring, and the container was filled and sealed while maintaining 82 ° C. or higher.
Comparative evaluation of the obtained paste-like seasoning sauce was performed by the same method as Example 1.


As described in the sensory evaluation of Table 5, when the moisture content of the paste-like seasoning sauce exceeds 18% by mass, the physical properties tend to be loose and difficult to squeeze out.

  The present invention is mainly applied to a bag-like paste-like product, and is not limited to food, and can also be applied to paste-like products other than food such as cosmetics.

It is an electron micrograph which shows the corn starch in the paste-like seasoning sauce of Example 1. FIG. In the figure, the polygonal shape surrounded by a circle is cornstarch, and the one surrounded by a small square is amylose.

Claims (9)

  In the method for producing a container-like paste-like seasoning sauce containing a high-moisture paste material, having a moisture content of 30% by mass or more and further containing a powder material, the ratio to the paste-like seasoning sauce is 2 to 10 mass. % Corn starch and the above-mentioned high moisture paste raw material are mixed, and after preparing a paste-like seasoning sauce without adding starch raw materials other than corn starch, this is subjected to heat treatment, A method for producing a seasoning sauce.   2. The production method according to claim 1, wherein the high moisture paste material comprises one or more of vegetable paste, fruit paste, fruit chutney and spicy vegetable paste.   2. The production method according to claim 1, wherein the powder raw material comprises one or more of saccharide powder, powdered dairy product, and spice powder.   The manufacturing method according to claim 1, wherein the paste-like seasoning sauce is subjected to heat treatment until the product temperature reaches 80 to 100 ° C.   The manufacturing method according to claim 1, wherein the paste-like seasoning sauce subjected to the heat treatment is hot-packed into a container. A pasty seasoned sauce in a container, comprising the following (a) to (f).
(A) including a high moisture paste raw material, the moisture content is 30% by mass or more,
(B) It may further contain a powder raw material,
(C) containing corn starch in a proportion of 2 to 10% by mass,
(D) Does not contain starch ingredients other than corn starch,
(E) heat-treated, and
(F) The flexible container is filled and sealed.   The paste-like seasoning sauce of Claim 6 whose viscosity is 4500-5500 mPa * s (B type viscometer, 300 ml beaker, 25 degreeC, rotor No. 3, rotation speed: 20pm).   The paste-like seasoning sauce according to claim 6, which has a water content of 30 to 40% by mass.   The paste-like seasoning sauce of Claim 6 whose fats and oils content is 2.5-8.5 mass%.