JPH1075747A - Pasata sauce - Google Patents
Pasata sauceInfo
- Publication number
- JPH1075747A JPH1075747A JP8237058A JP23705896A JPH1075747A JP H1075747 A JPH1075747 A JP H1075747A JP 8237058 A JP8237058 A JP 8237058A JP 23705896 A JP23705896 A JP 23705896A JP H1075747 A JPH1075747 A JP H1075747A
- Authority
- JP
- Japan
- Prior art keywords
- pasta
- sauce
- oil
- phase portion
- test
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title description 11
- 235000008519 pasta sauces Nutrition 0.000 claims abstract description 42
- 239000012071 phase Substances 0.000 claims description 23
- 239000008346 aqueous phase Substances 0.000 claims description 18
- 235000010493 xanthan gum Nutrition 0.000 claims description 16
- 239000000230 xanthan gum Substances 0.000 claims description 16
- 229920001285 xanthan gum Polymers 0.000 claims description 16
- 229940082509 xanthan gum Drugs 0.000 claims description 16
- 235000015927 pasta Nutrition 0.000 abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 14
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 28
- 239000003921 oil Substances 0.000 description 25
- 235000019198 oils Nutrition 0.000 description 25
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000009835 boiling Methods 0.000 description 5
- 239000013505 freshwater Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000004006 olive oil Substances 0.000 description 5
- 235000008390 olive oil Nutrition 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000691 measurement method Methods 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229940073490 sodium glutamate Drugs 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 240000004584 Tamarindus indica Species 0.000 description 2
- 235000004298 Tamarindus indica Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- 239000000057 synthetic resin Substances 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000277277 Oncorhynchus nerka Species 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、オイルタイプパス
タ用のパスタソースに関する。The present invention relates to a pasta sauce for oil-type pasta.
【０００２】[0002]
【従来の技術】オイルタイプのパスタ料理は、茹でたパ
スタを多目のオリーブ油で炒めつつ、これに調味料や香
辛料、さらには野菜等を加えて作られるものである。し
かし、これでは調理に手間がかかるため、最近では茹で
たパスタに加えて和えるだけでパスタの味付けができる
オイルタイプパスタ用のソースが望まれている。このよ
うなニーズを満たすものとして、オリーブ油に食塩、グ
ルタミン酸ソーダ等の調味料やニンニク、唐辛子等の香
辛料を加えたパスタソースが考えられるが、このソース
を使って茹でたパスタを味付けした場合、ソース中の油
の量が多いため、味付けが均一になり難くおいしいオイ
ルタイプのパスタにはならない。2. Description of the Related Art Oil-type pasta dishes are made by boiling pasta with a lot of olive oil and adding seasonings, spices, and vegetables. However, this requires a lot of time and effort for cooking. Recently, there has been a demand for a sauce for oil-type pasta that can be seasoned by simply adding it to boiled pasta. To satisfy such needs, a pasta sauce in which seasonings such as salt and sodium glutamate and spices such as garlic and chili are added to olive oil can be considered. Due to the large amount of oil inside, it is difficult to make the seasoning uniform and it does not become a delicious oil-type pasta.
【０００３】そこで、味付けを均一にするために、食用
油と調味液を完全に乳化させた乳化状のソースが考えら
れるが、このソースをパスタにかけて味付けすると、ソ
ースを構成する乳化物の油滴が微細なため、パスタへの
浸透がよく、数分間でパスタにソースの水分が吸水さ
れ、このためパスタがふやけてしまい、いわゆる腰のな
い軟らかなパスタとなってしまい、結局この場合もおい
しいオイルタイプのパスタにはならない。このような状
況下、オイルタイプパスタ用のパスタソースは未だ市販
されていない。In order to make the seasoning uniform, an emulsified sauce in which the edible oil and the seasoning liquid are completely emulsified can be considered. When this sauce is pasta and seasoned, oil droplets of the emulsified material constituting the sauce are obtained. Because of the fineness, it easily penetrates into the pasta, and the moisture of the sauce is absorbed in the pasta in a few minutes, which causes the pasta to swell, resulting in a soft pasta without waist, and in this case also delicious oil It does not become a type of pasta. Under these circumstances, pasta sauces for oil-type pasta have not yet been marketed.
【０００４】[0004]
【発明が解決しようとする課題】したがって、本発明の
目的は、茹でたパスタに加えて和えるだけで、おいしい
オイルタイプのパスタに仕上げることができる新規なパ
スタソースを提供することにある。SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a novel pasta sauce that can be finished into a delicious oil-type pasta simply by softening in addition to boiled pasta.
【０００５】[0005]
【課題を解決するための手段】本発明者等は、この目的
を達成するため種々研究の結果、本発明を完成した。す
なわち本発明は、（１）静置時分離状の油相部とキサン
タンガムを含む水相部とからなり、油相部と水相部との
重量比が１対１．５乃至１対４の範囲にあるパスタソー
ス、（２）キサンタンガムが０．０３〜至０．３％含ま
れてある（１）記載のパスタソースを提供するものであ
る。The present inventors have accomplished the present invention as a result of various studies to achieve this object. That is, the present invention provides (1) an oil phase portion which is separated at the time of standing and an aqueous phase portion containing xanthan gum, wherein the weight ratio of the oil phase portion to the aqueous phase portion is 1: 1.5 to 1: 4. (2) The pasta sauce according to (1), which contains 0.03 to 0.3% of xanthan gum.
【０００６】[0006]
【発明の実施の形態】以下本発明を説明する。なお、本
発明において％はすべて重量％である。本発明のパスタ
ソースは、静置時には油相部と水相部が二層に分離した
状態になっている。本発明のパスタソースを構成する水
相部は清水にしょう油、食塩、グルタミン酸ナトリウム
等の調味料、辛子、コショウ等の香辛料が適宜副原料と
して溶解乃至分散されている。また、油相部はオリーブ
油、菜種油、大豆油、精製魚油等の動植物油脂からなる
ものである。上記水相部にはキサンタンガムが含まれて
いるため、本発明のパスタソースを合成樹脂製の袋やガ
ラス瓶の容器に詰めて湯せんまたは軽く振とうするだけ
で簡単に油相部と水相部を一時乳化状態にすることがで
きる。ここで、「一時乳化状態」とは容器詰めされたパ
スタソースを湯煎にて３分間加温するかまたはマグネチ
ックスターラー（三田村理研製、８００〜１０００ｒｐ
ｍ、２分間）で攪拌することにより３００ｍミクロン前
後の油滴の均一相になった乳化物を２０〜１２０分間静
置しておくと、もとの二層に分離した状態に戻る現象を
いう。ここでマグネチックスターラーの撹拌方法は次の
方法で行うものとする。ストレーナーでろ過したパスタ
ソースの液体部分５０ｍｌをビーカー（内径５０ｍｍ）
に入れ、直径８ｍｍ、長さ３０ｍｍの回転子にて撹拌す
ることとする。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In the present invention, all percentages are by weight. The pasta sauce of the present invention is in a state where the oil phase portion and the aqueous phase portion are separated into two layers during standing. In the aqueous phase constituting the pasta sauce of the present invention, seasonings such as soy sauce, salt, sodium glutamate and the like, and spices such as pepper and pepper are appropriately dissolved or dispersed as auxiliary materials in fresh water. The oil phase portion is composed of animal and vegetable fats such as olive oil, rapeseed oil, soybean oil, and refined fish oil. Since the aqueous phase contains xanthan gum, the oil phase and the aqueous phase can be easily prepared simply by packing the pasta sauce of the present invention in a synthetic resin bag or glass bottle container and shaking in a water bath or lightly shaking. It can be in a temporary emulsified state. Here, the "temporarily emulsified state" means that the pasta sauce packed in a container is heated in a hot water bath for 3 minutes or a magnetic stirrer (Mitamura Riken, 800 to 1000 rpm)
m, 2 minutes), the emulsion that has become a uniform phase of oil droplets of about 300 μm by stirring is left for 20 to 120 minutes to return to the original state of separation into two layers. . Here, the stirring method of the magnetic stirrer is performed by the following method. 50 ml of liquid part of pasta sauce filtered with strainer is beaker (50 mm inner diameter)
And stirred with a rotor having a diameter of 8 mm and a length of 30 mm.
【０００７】なお、後の試験例２にも示すように一時乳
化状態にするにはガムのうちでもキサンタンガムが有効
であり、例えばタマリンドシードガムやグアーガム等は
一時乳化状態とすることができず、したがって、そのよ
うなガムを使ったソースは、茹でたパスタにかけた場
合、調味成分を含む水相部が不均一となり、パスタの食
味に濃淡が生じるので、パスタをおいしく味付けするこ
とができない。[0007] As shown in Test Example 2 below, xanthan gum is effective among gums for temporary emulsification. For example, tamarind seed gum and guar gum cannot be temporarily emulsified. Therefore, when a sauce using such a gum is applied to boiled pasta, the water phase portion containing the seasoning component becomes uneven, and the taste of the pasta becomes dark and light, so that the pasta cannot be tasted deliciously.
【０００８】油相部と水相部との配合は後の試験例１に
示すように、重量比で１対１．５乃至１対４（油相部対
水相部）の範囲内で配合する。なお、その配合比は好ま
しくは１対１．８乃至１対３の範囲である。１対１．８
より油相部が少ないソースは茹でたパスタをオイル風味
に味付けできないばかりでなく、茹でたてのパスタ特有
のいわゆる腰のあるシコシコした食感でなくなるので不
適である。一方、１対３より油相部が多くなると茹でた
パスタをオイルタイプに味付けできるが、パスタが油っ
ぽく、舌ざわりがベタベタとなる上、調味成分を含んだ
水相部が少なくパスタに均一に和えることができず、食
味の濃淡が顕著になってしまうので不適である。As shown in Test Example 1 below, the oil phase portion and the aqueous phase portion are mixed in a weight ratio of 1: 1.5 to 1: 4 (oil phase portion: water phase portion). I do. The compounding ratio is preferably in the range of 1: 1.8 to 1: 3. 1: 1.8
Sauces with less oily phase are not suitable because not only can the boiled pasta not be flavored with an oily flavor, but also lose the so-called waisted and crunchy texture typical of freshly boiled pasta. On the other hand, if the oil phase portion is more than 1: 3, the boiled pasta can be seasoned into an oil type, but the pasta becomes greasy, the tongue feels sticky, and the water phase portion containing seasoning components is small, and the pasta is even. It is unsuitable because it cannot be tempered and the tint of the taste becomes remarkable.
【０００９】なお、本発明においてキサンタンガムは後
の試験例３に示すように、パスタソースの仕上がり重量
に対して、０．０３〜０．３添加するのが好ましく、よ
り好ましくは０．０５〜０．１５％の範囲である。ここ
で添加量が多過ぎると乳化の度合いが高くパスタに味を
付けることができるが、パスタが吸水してふやけてしま
い食感が悪くなる。一方、添加量が少な過ぎるとソース
が一時乳化状態を示さなくなり好ましくない。In the present invention, as shown in Test Example 3 below, xanthan gum is preferably added in an amount of 0.03 to 0.3, more preferably 0.05 to 0, based on the finished weight of the pasta sauce. .15%. Here, if the added amount is too large, the degree of emulsification is high and the pasta can be tasted, but the pasta absorbs water and becomes soggy that the texture is deteriorated. On the other hand, if the added amount is too small, the sauce does not show a temporarily emulsified state, which is not preferable.
【００１０】本発明のパスタソースを製するには、キサ
ンタンガムを予め清水に溶解し、膨潤させてから、調味
料、香辛料等を清水に加えて水相部とし、さらにこれに
食用油脂からなる水相部を加え均一に攪拌・混合し、こ
れを容器詰めにすれば簡単に得ることができる。なお、
上記パスタソースを市販品とする場合、ソースをレトル
トパウチ、缶等の耐熱性包装体に充填・密封し、レトル
トにて１００℃以上で殺菌した後、冷却すればよい。In order to produce the pasta sauce of the present invention, xanthan gum is dissolved in fresh water in advance and swelled, and then a seasoning, a spice and the like are added to the fresh water to form an aqueous phase portion, and the aqueous phase portion is further made of water containing edible oil and fat. It can be easily obtained by adding a phase part, uniformly stirring and mixing, and packing this in a container. In addition,
When the pasta sauce is a commercial product, the sauce may be filled and sealed in a heat-resistant package such as a retort pouch or a can, sterilized at 100 ° C. or more in a retort, and then cooled.
【００１１】次に本発明を試験例・実施例に基づき、さ
らに詳細に説明する。Next, the present invention will be described in more detail based on test examples and examples.
【実施例】実施例１ 球形ニーダーに清水４５ｋｇを入れ、低速回転（６０〜
８０ｒｐｍ）で攪拌しつつ、キサンタンガム０．５ｋｇ
を添加して膨潤させた後、これにオリーブ油３０ｋｇを
添加した。更に低速回転しながら、しょう油５ｋｇ、食
塩２．５ｋｇ、グルタミン酸ナトリウム０．５ｋｇ、輪
切り唐辛子０．５ｋｇを加えて９０℃に達温後、加熱を
停止し、具材として９０℃で加熱処理したアサリ２０ｋ
ｇを加えて仕上げ攪拌し、パスタソース１００ｋｇを得
た。得られたパスタソースを攪拌して一時乳化状態と
し、これをそれぞれ１００ｇずつ合成樹脂製のフィルム
包装に充填・密封した後、８０℃で２０分間加熱殺菌
し、而し後、冷却してパスタソース９６０袋を製した。 EXAMPLE 1 45 kg of fresh water was put into a spherical kneader and rotated at a low speed (60 to
0.5 kg of xanthan gum while stirring at 80 rpm)
Was added to swell, and 30 kg of olive oil was added thereto. Further, while rotating at a low speed, add 5 kg of soy sauce, 2.5 kg of salt, 0.5 kg of sodium glutamate, and 0.5 kg of sliced pepper, reach a temperature of 90 ° C, stop heating, and heat-treat at 90 ° C as ingredients. 20k
g and the mixture was finished and stirred to obtain 100 kg of pasta sauce. The obtained pasta sauce was stirred to form a temporary emulsified state, and 100 g of each was filled and sealed in a film package made of synthetic resin, then sterilized by heating at 80 ° C. for 20 minutes, cooled, and then cooled. 960 bags were made.
【００１２】実施例２ 実施例１において原料として清水５０ｋｇを入れキサン
タンガム１．０ｋｇ、オリーブ油３５ｋｇ、具材として
加熱処理した紅鮭２５ｋｇを用いたほかは実施例１と同
じ原料を用い、実施例１と同じ方法で、パスタソース１
１０ｋｇを得た後、１００ｇずつレトルトパウチ詰め殺
菌をしてレトルトパスタソース１０２５袋を製した。 Example 2 Example 1 was repeated except that 50 kg of fresh water was used as raw materials, 1.0 kg of xanthan gum, 35 kg of olive oil, and 25 kg of heat-treated red salmon were used as ingredients. In the same way, pasta sauce 1
After obtaining 10 kg, 100 g each of the retort pouches was filled and sterilized to produce 1025 bags of retort pasta sauce.
【００１３】[0013]
【試験例】試験例１ 試験方法 油相部、水相部の配合量（％）が仕上がりパスタソース
に対して表１の数値になるようにして、しょう油の代わ
りにニンニクとパセリのきざみ混合物を用いたほかは実
施例１と同じ原料を用い、実施例１と同じ方法でソース
を製した。[Test example] Test example 1 Test method The blending amount (%) of the oil phase portion and the aqueous phase portion was adjusted to the value shown in Table 1 with respect to the finished pasta sauce, and a mixture of garlic and parsley was used instead of soy sauce. A sauce was produced in the same manner as in Example 1 except that the same ingredients were used.
【００１４】[0014]
【表１】 [Table 1]
【００１５】得られたパスタソースを沸騰したお湯の中
で３分間温め、パスタソースの一時乳化状態を注１）に
示す測定方法により試験した。またこのパスタソースを
一時乳化状態で茹でたてのパスタにかけて和え、得られ
たオイルタイプのパスタについて風味試験を注２）に示
す方法により、またパスタの食感試験を注３）に示す方
法により行った。[0015] The obtained pasta sauce was warmed in boiling water for 3 minutes, and the temporary emulsified state of the pasta sauce was tested according to the measurement method shown in Note 1). Also, the pasta sauce is temporarily emulsified and mixed with freshly boiled pasta, and the obtained oil-type pasta is subjected to a flavor test according to the method described in Note 2) and a texture test of the pasta according to the method described in Note 3). went.
【００１６】試験結果 表２に示すとおりである。すなわち、油相部とキサンタ
ンガムを含む水相部からなり、油相部と水相部との重量
比が１対１．５乃至１対４の比率で構成されたパスタソ
ースは、湯せんで加熱するだけで一時乳化状態となるた
め、パスタの風味と食感を向上させて、パスタをオイル
タイプにおいしく味付できることが理解できる。Test Results Table 2 shows the results. That is, a pasta sauce composed of an oil phase and an aqueous phase containing xanthan gum and having a weight ratio of the oil phase to the aqueous phase of 1: 1.5 to 1: 4 is heated in a water bath. It can be understood that since the emulsion is temporarily emulsified by itself, the flavor and texture of the pasta can be improved, and the pasta can be seasoned with an oil type.
【００１７】[0017]
【表２】 [Table 2]
【００１８】尚、表中の記号 注１）乳化度の測定 次の測定方法により乳化状態を５段階評価した。湯せん
したパスタソースを大試験管（内径２７ｍｍ）に移し替
え、油相部と水相部が分離する時間を測定し乳化状態を
確認した。 乳化度の評価基準 ＋＋＋＋ ： ６００分以上で分離する。（乳化している） ＋＋＋ ： １２０分を超えて６００分未満の間で分離する ＋＋ ： ２０分以上１２０分の間で分離する（一時乳化状態） ＋ ： １０分以上２０分未満の間で分離する ± ： １０分未満で分離する 注２）風味のパネル試験 パスタソースをパスタにかけ、２０分後に試食し、パス
タソースの風味を１０人のパネラーにより官能試験を行
った。評価は５段階評価とし、１０人の平均スコアーを
求めた。 ５ ： 非常に美味である（食味、油脂の濃淡がない） ４ ： 美味である ３ ： やや美味である ２ ： やや美味に欠ける １ ： 美味にかける 注３）パスタの食感のパネル試験 パスタソースをパスタにかけ、２０分後に試食し、パス
タの食感を１０人のパネラーにより官能試験を行った。
評価は５段階評価とし、１０人の平均スコアーを求め
た。 ５ ： 非常にシコシコして腰がある。 ４ ： ややシコシコして腰がある ３ ： シコシコして腰がある ２ ： ほとんどシコシコして腰がない １ ： シコシコして腰がないSymbols in the table Note 1) Measurement of degree of emulsification The emulsified state was evaluated in five steps by the following measuring method. The boiled pasta sauce was transferred to a large test tube (inner diameter 27 mm), and the time required for the oil phase portion and the aqueous phase portion to separate was measured to confirm the emulsified state. Evaluation criteria of emulsification degree +++++: Separated in 600 minutes or more. (Emulsified) +++: Separated between more than 120 minutes and less than 600 minutes ++: Separated between 20 minutes and 120 minutes (temporary emulsified state) +: Separated between 10 minutes and less than 20 minutes Yes ±: Separates in less than 10 minutes Note 2) Flavor panel test Pasta sauce was put on pasta, tasted after 20 minutes, and the taste of the pasta sauce was subjected to a sensory test by 10 panelists. The evaluation was performed on a five-point scale, and the average score of ten persons was obtained. 5: Very delicious (no taste, no fat or oil) 4: Delicious 3: Somewhat delicious 2: Slightly lacking 1: Applied to taste Note 3) Panel test of pasta texture Pasta sauce Was put on pasta and tasted 20 minutes later, and the texture of the pasta was subjected to a sensory test by 10 panelists.
The evaluation was performed on a five-point scale, and the average score of ten persons was obtained. 5: Very waist and waist. 4: Slightly stiff and waist 3: Shikoshiko and waist 2: Slightly stiff and no waist 1: Shikoshiko and no waist
【００１９】試験例２ キサンタンガムの代わりにタマリンドシードガム、グア
ーガム、ローカストビーンガムをそれぞれ用いたほかは
試験例１のと同じ原料を用い、試験例１のと同じ方
法でパスタソースを製した。得られたパスタソースを沸
騰したお湯の中で３分間温め、パスタソースの乳化状態
を試験例１と同じ測定方法により試験した。また試験例
と同じ方法でパスタソースの風味試験とパスタの食感試
験をした。 Test Example 2 Pasta sauce was prepared in the same manner as in Test Example 1, except that xanthan gum was replaced by tamarind seed gum, guar gum, and locust bean gum, respectively. The obtained pasta sauce was warmed in boiling water for 3 minutes, and the emulsified state of the pasta sauce was tested by the same measurement method as in Test Example 1. In addition, a flavor test of pasta sauce and a texture test of pasta were performed in the same manner as in the test examples.
【００２０】試験結果 表３に示すとおりである。すなわち、キサンタンガムを
使用したパスタソースは一時乳化状態となるためパスタ
の風味と食感が良好、パスタをおいしく味付けできる。Test Results Table 3 shows the results. That is, since the pasta sauce using xanthan gum is in a temporarily emulsified state, the flavor and texture of the pasta are good, and the pasta can be tasted deliciously.
【００２１】[0021]
【表３】 [Table 3]
【００２２】試験例３ キサンタンガムの添加量（％）を０、０．０２５、０．
０３、０．０５、０．１、０．３、０．３５、０．８％
としたほかは試験例１のと同じ原料を用い、試験例１
のと同じ方法でパスタソースを製した。得られたパス
タソースを沸騰したお湯の中で３分間温め、パスタソー
スの乳化状態を試験例１と同じ測定方法により試験し
た。また試験例と同じ方法でパスタソースの風味試験と
パスタの食感試験をした。 Test Example 3 The amount (%) of xanthan gum added was 0, 0.025, 0.
03, 0.05, 0.1, 0.3, 0.35, 0.8%
Except that the same raw material as in Test Example 1 was used.
The pasta sauce was made in the same manner as above. The obtained pasta sauce was warmed in boiling water for 3 minutes, and the emulsified state of the pasta sauce was tested by the same measurement method as in Test Example 1. In addition, a flavor test of pasta sauce and a texture test of pasta were performed in the same manner as in the test examples.
【００２３】試験結果 表４に示すとおりである。すなわち、キサンタンガムを
配合量は０．０３〜０．３％が望ましいことが理解でき
る。Test Results Table 4 shows the results. That is, it can be understood that the compounding amount of xanthan gum is desirably 0.03 to 0.3%.
【００２４】[0024]
【表４】 [Table 4]
【００２５】[0025]
【発明の効果】以上述べたように、本発明のパスタソー
スは、茹でたパスタに加え和えるだけで、パスタをオイ
ルタイプにおいしく味付けすることができる。なぜなら
本発明のパスタソースは、静置時分離状の油相部とキサ
ンタンガムを含む水相部とからなり、油相部と水相部と
の重量比が１対１．５乃至１対４の範囲内にあるので、
湯せんや軽く振とうするだけで一時乳化状態となり、そ
のため、油相部と水相部の成分が均一にパスタに分散さ
れるので、食味の濃淡がなく、油脂の口あたりも偏るこ
となく、パスタをオイルタイプに味付けできると共にパ
スタの吸水も少なく、パスタをシコシコした腰のある食
感に保持させることができるからである。As described above, the pasta sauce of the present invention can taste the pasta to the oil type simply by adding it to the boiled pasta and then adding it. This is because the pasta sauce of the present invention comprises an oil phase part which is separated when left standing and an aqueous phase part containing xanthan gum, and the weight ratio of the oil phase part to the aqueous phase part is 1: 1.5 to 1: 4. Within the range,
It becomes a temporary emulsified state only by boiling and shaking lightly, so that the components of the oil phase and the aqueous phase are evenly dispersed in the pasta, so that there is no unevenness of taste and the taste of the fat and oil is not uneven, Can be seasoned into an oil type, and the water absorption of the pasta is small, and the pasta can be kept in a chewy and chewy texture.
Claims (2)
を含む水相部とからなり、油相部と水相部との重量比が
１対１．５乃至１対４の範囲にあるパスタソース。1. An oil phase portion which is separable at the time of standing and an aqueous phase portion containing xanthan gum, wherein the weight ratio of the oil phase portion to the aqueous phase portion is in the range of 1: 1.5 to 1: 4. Pasta sauce.
まれてある請求項１記載のパスタソース。2. The pasta sauce according to claim 1, wherein xanthan gum is contained in an amount of 0.03 to 0.3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8237058A JPH1075747A (en) | 1996-09-06 | 1996-09-06 | Pasata sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8237058A JPH1075747A (en) | 1996-09-06 | 1996-09-06 | Pasata sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH1075747A true JPH1075747A (en) | 1998-03-24 |
Family
ID=17009802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8237058A Pending JPH1075747A (en) | 1996-09-06 | 1996-09-06 | Pasata sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH1075747A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59227271A (en) * | 1983-06-09 | 1984-12-20 | Q P Corp | Production of separation type liquid seasoning |
| JPS6178358A (en) * | 1984-09-25 | 1986-04-21 | Q P Corp | Separation type liquid seasoning |
| JPH04112774A (en) * | 1990-08-31 | 1992-04-14 | Nisshin Flour Milling Co Ltd | Sauce |
| JPH0576321A (en) * | 1991-09-19 | 1993-03-30 | Asahi Denka Kogyo Kk | Salad comprising starchy raw material |
| JPH05207866A (en) * | 1991-02-27 | 1993-08-20 | Lion Corp | Pasta sauce |
-
1996
- 1996-09-06 JP JP8237058A patent/JPH1075747A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59227271A (en) * | 1983-06-09 | 1984-12-20 | Q P Corp | Production of separation type liquid seasoning |
| JPS6178358A (en) * | 1984-09-25 | 1986-04-21 | Q P Corp | Separation type liquid seasoning |
| JPH04112774A (en) * | 1990-08-31 | 1992-04-14 | Nisshin Flour Milling Co Ltd | Sauce |
| JPH05207866A (en) * | 1991-02-27 | 1993-08-20 | Lion Corp | Pasta sauce |
| JPH0576321A (en) * | 1991-09-19 | 1993-03-30 | Asahi Denka Kogyo Kk | Salad comprising starchy raw material |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105768027A (en) | Spicy seasoning and preparation method thereof | |
| JPS6127035B2 (en) | ||
| JP2822001B2 (en) | Non-oil type liquid seasoning | |
| JPH09266778A (en) | Dried product of food having high viscosity | |
| JP2747801B2 (en) | Wasabi-style liquid seasoning | |
| JPH1075747A (en) | Pasata sauce | |
| JP3602029B2 (en) | Low-oil fat roux containing heat-treated ground meat | |
| JP2015112064A (en) | Water-in-oil type emulsion for roux, and sauces or soups using the same | |
| JP2018046801A (en) | Sea urchin-containing sauce and production method therefor | |
| JP4311535B2 (en) | Manufacturing method of isolated liquid seasonings | |
| JP3752191B2 (en) | Soft encapsulated edible liquid oil composition | |
| JP4025717B2 (en) | Separate liquid seasoning | |
| JP2747799B2 (en) | Liquid seasonings | |
| JP3595730B2 (en) | Soup material | |
| JPS58134964A (en) | Preparation of soup containing seaweed | |
| JP6822272B2 (en) | Manufacturing method of oil-in-water emulsified food | |
| WO2024203633A1 (en) | Powdered oil paste | |
| JP2004215540A (en) | Retort pasta source | |
| JPS62100272A (en) | Production of milk protein-containing food | |
| JP2001178425A (en) | Soup for cold noodle | |
| CN119095497A (en) | Composition for preparing soup sauce, instant noodle soup food with stewed bone flavor, and cooking method for instant noodle soup with stewed bone flavor | |
| JPH06113787A (en) | Seasoning paste | |
| JPS59125866A (en) | Preparation of o/w-type emulsion food | |
| JP2024089473A (en) | Curry product and production method thereof | |
| JPH0870817A (en) | Oil-in-water type emulsion food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20040922 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20040928 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20050308 |