JP2018166424A - Emulsified sauce and containerized sauce - Google Patents

Abstract

Disclosed is an emulsified sauce that does not lose fluidity even when cooled below the freezing point, can be used in the cooled state, and has excellent storability and handling properties, and a container-packed sauce using the emulsified sauce. To provide. The emulsified sauce of the present invention contains 4.5% by mass or more of sunflower oil and 30% by mass or more of fats and oils containing the sunflower oil, and exhibits fluidity at a temperature of -5 ° C. or less. Have. Preferably, the salt concentration in the aqueous phase of the emulsification source is 3.0% by mass or more, and further contains an emulsifier, and the emulsifier preferably has an HLB value of 16 or less. The present invention includes a packaged sauce comprising a flexible container and its contents, the contents being the emulsified sauce of the present invention. [Selection figure] None

Description

  The present invention relates to an emulsified sauce that is eaten in combination with other foods such as pasta sauce and dip sauce, and in particular, relates to an emulsified sauce that maintains fluidity even when cooled below freezing point and has fluidity.

  In recent years, diversification of eating habits and lifestyles has advanced, and the demand for processed foods such as cooked foods and semi-cooked foods has increased. Unlike processed foods that are eaten quickly after cooking at home, these processed foods are eaten for the first time after a certain period of time after the distribution process after production. Therefore, it is necessary to take measures to control microorganisms. In particular, the emulsified sauce in which the water and oil are in an emulsified state contains a relatively large amount of water as compared with other foods, and thus has a problem that it is prone to spoilage due to the growth of microorganisms and has poor storage stability.

  Conventionally, in order to improve the preservability of foods, methods such as retort treatment (heat sterilization treatment) or using various additives such as shelf life improvers and preservatives have been adopted. When the level of preservation required is high, the property improvement method requires retorting under harsher conditions and the use of a larger amount of additives, so consumers can improve food quality and safety. May cause anxiety. On the other hand, the method of preserving food in a frozen state has the advantage that the food is relatively unlikely to deteriorate and is effective in preventing spoilage due to the growth of microorganisms.

  However, if an emulsified sauce that has fluidity at room temperature is stored frozen, it may be completely cured and lose its fluidity. In such a case, operations such as removal from the storage container or separation into a predetermined unit amount may be performed. It becomes difficult to perform without the decompression process such as, and the convenience is remarkably lowered. Further, in view of such problems, it is conceivable to increase the amount of oil in the emulsified sauce (reduce the amount of moisture). However, an emulsified source containing a relatively large amount of such oil is used in a freezing temperature zone. In this case, the emulsified state is easily released and the water phase and the oil phase may be separated. Therefore, it is not suitable for long-term storage and must be used up as soon as possible after opening.

  Patent Document 1 describes a frozen food composition that does not completely cure even in a frozen state, and contains starch, saccharides, and water that are not pregelatinized, and has a water content of 40% by mass or less. In addition, a frozen food composition in a container in which the frozen food composition is filled and sealed in a container such as a pouch-like container is described.

  Patent Document 2 describes powdered or granular frozen sauce flakes that are used without being subjected to heat treatment and sprinkled on food in a frozen state. This frozen sauce flake is obtained by adding a fat and oil to a liquid such as tomato sauce, and then repeating a series of operations including stirring, emulsification and freezing to obtain a frozen solid in which the fat and oil are mixed with air. It is manufactured by crushing things with a hammer. Such a frozen sauce that has been made into flakes manufactured through a pulverization step is also described in Patent Document 3.

JP 2014-60960 A JP 2014-54216 A JP-A-9-285278

  An object of the present invention is to provide an emulsification source that does not lose fluidity even when cooled below the freezing point and can be used in the cooled state, and is excellent in preservability and handling properties, and a container using the emulsification source Is to provide a stuffing sauce.

  The present invention is an emulsified sauce containing 4.5% by mass or more of sunflower oil and 30% by mass or more of fats and oils containing the sunflower oil and having fluidity at a product temperature of −5 ° C. or less.

  Moreover, this invention is comprised including a flexible container and its content, and this content is a container-packed sauce which is the emulsification source of the said this invention.

  The emulsified sauce of the present invention does not lose fluidity even when cooled below the freezing point, hardly separates into water and oil, can be used in its cooled state, and is excellent in storage and handling properties. Further, the container-packed sauce of the present invention has a configuration in which the emulsified sauce of the present invention is included in a flexible container, can be stored for a long period of time, is easy to use, and is excellent in portability.

FIG. 1 is a plan view schematically showing an example of a container-packed sauce of the present invention produced in an evaluation test of the fluidity of an emulsified sauce.

  The emulsified sauce of the present invention has fluidity at a product temperature of −5 ° C. or lower, preferably −30 ° C. or higher and −5 ° C. or lower, more preferably −20 ° C. or higher and −5 ° C. or lower. That is, even when the emulsified sauce of the present invention is cooled so that the temperature (article temperature) of the emulsified sauce is −5 ° C. or lower for the purpose of long-term storage, the cooled emulsified sauce is fluid (flexible). ), And can be deformed when an external force is applied, for example, by pressing with a finger. Therefore, the emulsified sauce of the present invention can be stored for a long time by keeping the product temperature at -5 ° C. or lower, and such a cooled emulsified source can be subjected to a thawing treatment or a thawing treatment with heating for a long time. Even if it is not applied, it can be easily deformed and flowed with a relatively small external force that can be pushed with a finger, so that it can be used in a cooled state and has excellent handling properties.

  The “fluidity” in the above “having fluidity at a temperature of −5 ° C. or less” is more specifically based on the following evaluation test. That is, when it is evaluated that it has fluidity in the following evaluation test, it can be said that the source has “fluidity at a product temperature of −5 ° C. or lower”.

<Evaluation test of fluidity>
100 g of the source to be evaluated is filled and sealed in the accommodating portion of the flexible bag container having a square-shaped accommodating portion with a side length of 120 mm inside to obtain a container-packed sauce. Leave in a freezer at -20 ° C for 5 hours. Thereafter, the container-packed sauce is taken out of the freezer, and immediately in an environment at an air temperature of 20 ° C. (that is, substantially no time has passed since the container-packed sauce was transferred from the freezer to an environment at an air temperature of 20 ° C.). Cutting one of the four corners of the container of the bag container in the filling sauce to form an opening with a maximum extension length of 20 mm, with the opening facing downward, the opening When it is possible to extrude the evaluation target source, which is the contents, from the part with fingers, and when it is possible to extrude, the evaluation target source has fluidity in a state of −5 ° C. or lower. evaluate.

  FIG. 1 shows a packaged sauce 1 which is an example of a packaged sauce produced in the evaluation test. The container-packed source 1 includes a flexible bag container 2 and an emulsification source 3 (source to be evaluated) contained in the bag container 2. The bag container 2 is configured to include a plurality of sheet portions made of a flexible sheet material, and the plurality of sheet portions are partially bonded to each other by a bonding means such as adhesive or fusion. 21 and the non-joining part between the sheet parts surrounded by the joining part 21 functions as a housing part for the emulsification source 3 as the contents. The bag container 2 shown in FIG. 1 includes a pair of front and rear front sheet portions as the sheet portion, and the pair of front sheet portions are joined to each other by heat sealing at their peripheral edge portions to form a joint portion 21 (seal portion). The housing portion 20 has a square shape in a plan view as shown in FIG. 1 and is surrounded by the joint portion 21. As the sheet material, it is possible to use a material that is impermeable to the emulsification source and has flexibility, for example, a nylon sheet, a polyethylene sheet, or a composite sheet obtained by bonding both sheets, and has a thickness. An example of the sheet material is 0.075 mm.

  In FIG. 1, reference numeral 22 indicates the opening (opening edge of the opening) formed in the packaged sauce 1, and reference L indicates the maximum passing length of the opening 22. That is, the opening 22 is formed by cutting one of the four corners of the container 20 of the bag container 2 in the packaged sauce 1, and the opening 22 thus formed is formed. The maximum delivery length L is a length along the opening edge in the closed state of the opening 22 (the state where the one surface side and the other surface side of the bag container 2 are in close contact). The opening edge of the opening 22 is a straight line in a plan view as shown in FIG. In the evaluation test, the container-filled sauce 1 is supported with fingers so that the opening 22 faces downward, and in this state, the bag container 2 is pressed with fingers to push out the emulsified sauce 3 as the contents from the opening 22. If the emulsification source 3 is pushed out of the opening 22 by such an operation, the emulsification source 3 is evaluated as “having fluidity at a temperature of −5 ° C. or lower”.

  As one of the main characteristics of the emulsified sauce of the present invention, sunflower oil is contained in an amount of 4.5% by mass or more, preferably 5% by mass or more, more preferably 5 to 45% by mass, and 30 fats and oils containing the sunflower oil. The point which contains more than mass%, Preferably 30-50 mass% is mentioned. As described above, the emulsified sauce of the present invention has fluidity at a product temperature of −5 ° C. or lower, and the expression of such fluidity is mainly caused by sunflower oil, which is an edible oil made from sunflower seeds. This is due to the action, and this is clear from the comparison between Examples and Comparative Examples described later. When the sunflower oil content is less than 4.5% by mass, an emulsified sauce having fluidity at a product temperature of -5 ° C. or lower cannot be obtained. In addition, when the content of fats and oils is less than 30% by mass, the content of water is relatively increased, so that the fluidity of the emulsified sauce at a product temperature of −5 ° C. or less may be significantly reduced. On the other hand, when there is too much content of fats and oils, there exists a possibility of emulsion collapse.

  In the emulsified sauce of the present invention, from the viewpoint of ensuring fluidity at a product temperature of -5 ° C or lower, all of the contained fats and oils may be sunflower oil, but considering the flavor and taste of the sauce, etc. Sunflower oil and other fats and oils are preferably used in combination. As fats and oils other than sunflower oil, those usually used in the food field can be used without particular limitation, for example, soybean oil, cottonseed oil, salad oil, corn oil, olive oil, palm oil, palm kernel oil, rapeseed oil, rice bran Vegetable oils such as oil, safflower oil, sesame oil, kapok oil, palm oil, linseed oil, sesame oil, grape oil; animal fats such as beef fat, lard, fish oil, whale oil, butter and other milk fats; Processed oils and fats such as hardened oils, fractionated oils, and transesterified oils that use one or more as raw materials can be used, and one of these can be used alone or in combination of two or more. Among these fats and oils, olive oil, soybean oil, and corn oil are preferable from the viewpoint of taste.

  In the emulsified sauce of the present invention, when sunflower oil and other fats and oils are used in combination as fats and oils, the content of the other fats and oils is preferably 1% by mass or more, more preferably, based on the total mass of the emulsified sauce. 3 to 20% by mass.

  The salinity concentration in the aqueous phase of the emulsification source of the present invention is preferably 3.0% by mass or more from the viewpoint of more reliably expressing the fluidity of the emulsification source at a product temperature of −5 ° C. or less. In general, the greater the aqueous phase salinity of the emulsified sauce, the easier it is to develop fluidity at a product temperature of -5 ° C. or less due to the freezing point depressing phenomenon. Inconveniences such as becoming salty may occur. Considering such a point, the aqueous phase salt concentration of the emulsification source is more preferably 3.0 to 15% by mass. The aqueous phase salinity of the emulsification source can be measured, for example, by measuring the amount of chloride by a coulometric titration method using an electrode type salinity analyzer.

  The emulsification source of the present invention may contain an emulsifier. The emulsifier is effective in improving the fluidity and emulsion stability of the emulsification source. As the emulsifier, those usually used in the food field can be used without particular limitation, for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, stearoyl sodium lactate, A stearoyl calcium lactate is mentioned, These 1 type can be used individually or in combination of 2 or more types. Among these emulsifiers, sucrose fatty acid esters are particularly preferable.

  The HLB value of the emulsifier is preferably 16 or less, more preferably 5 to 16 from the viewpoint of improving the fluidity and emulsification stability of the emulsification source.

  In the emulsified sauce of the present invention, the content of the emulsifier is preferably 0.1% by mass or more, and more preferably 0.1 to 5% by mass with respect to the total mass of the emulsified source. If the content of the emulsifier is too small, it is not meaningful to use the emulsifier, and if the content of the emulsifier is too large, the taste may be lowered.

  The emulsifying sauce of the present invention may contain a thickening polysaccharide. The thickening polysaccharide is effective in terms of emulsion stability. As the thickening polysaccharide, those normally used in the food field can be used without particular limitation, for example, pectin, alginic acid, alginates, guar gum, locust bean gum, tamarind gum, xanthan gum, gum arabic, glucomannan, galacto Mannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, pullulan, curdlan, gellan gum, konjac flour, cellulose and its derivatives (carboxymethylcellulose, microcrystalline cellulose, etc.), soybean polysaccharide, pregelatinized starch, pregelatinized Modified starch etc. are mentioned, These 1 type can be used individually or in combination of 2 or more types. Among these thickening polysaccharides, xanthan gum is preferably used in the present invention because it is particularly excellent in improving the taste of the emulsified sauce.

  In the emulsified sauce of the present invention, the content of the thickening polysaccharide is preferably 0.01% by mass or more, more preferably 0.01 to 0.5% by mass with respect to the total mass of the emulsified source. If the content of the thickening polysaccharide is too small, the significance of using this is poor, and if the content of the thickening polysaccharide is too large, the taste may be lowered.

  The emulsifying sauce of the present invention typically includes a source part (paste-like food composition) that has fluidity at room temperature (25 ° C.), and the ingredients (oils and fats including sunflower oil, salts, emulsifiers) in the source part , Thickening polysaccharides) and water. The emulsified sauce of the present invention may be composed only of this source part, and further, meat, seafood, and vegetables as raw materials, as long as the fluidity in the state of -5 ° C. or lower is not impaired. You may be comprised including the ingredient which is a lump-like solid substance.

  The source part may be an emulsified sauce in which water and oil are partially or wholly in an emulsified state, and the type thereof is not particularly limited. Specifically, for example, white sauce, cream sauce, carbonara sauce, Oil sauce, tomato sauce, taraco sauce, basil sauce, butter sauce and the like can be mentioned. In addition to the above ingredients and water, the raw material of the source part includes, for example, milk, sugar, eggs, fresh cream; pastes of vegetables such as tomatoes and onions, and beans such as peas; puree forms of vegetables and beans Products (limited to those in which no solid matter remains); seasonings such as soy sauce, vinegar, bouillon, consomme, etc., and the like can be used alone or in combination of two or more. In addition to the raw materials, additives that have been conventionally used as raw materials for sauces, such as acidulants, stabilizers, and coloring agents, can be used for the source part, depending on the type of emulsified sauce. It can be selected appropriately.

  The emulsified sauce of the present invention can be produced by mixing raw materials containing fats and oils such as sunflower oil and water, and homogenizing using a homogenizer or the like, as described in Patent Documents 2 and 3. The step of pulverizing the frozen solid is not necessary. That is, the emulsified sauce of the present invention does not contain a pulverized product (a small piece of the frozen and solidified product) of the frozen and frozen liquid source formed by such a pulverization process. The rotation speed of the homogenizer in the homogenization treatment is preferably 2000 rpm or more. Moreover, the container-packed sauce of this invention mentioned later can be manufactured only by filling the emulsified sauce of this invention manufactured in this way into a flexible container, and sealing.

  The emulsified sauce of the present invention can be said to be a paste-like food composition, and is typically combined with other ingredients such as pasta sauce, curry roux, sauce, sauce, dressing, dip sauce, etc. It is used as a “sauce” to be eaten, but it can also be used as a “soup” intended for its own eating. The emulsified sauce of the present invention can be applied to foods such as spaghetti, curry, stew, hamburger and gratin.

  The present invention includes a packaged sauce comprising a flexible container and its contents, and the contents are the aforementioned emulsified sauce of the present invention. The containerized sauce 1 of FIG. 1 is one embodiment of such a containerized sauce of the present invention. The container containing the emulsified sauce of the present invention, which is the contents, has flexibility, so that even if the container-packed sauce is at a temperature of -5 ° C or lower, the container is pressed with fingers. Thus, the emulsified sauce contained therein can be flowed, and the emulsified sauce is easy to handle and easy to use.

  The material of the flexible container constituting the container-packed sauce of the present invention may be any material that is impermeable to the emulsified sauce and has flexibility, such as synthetic resin, paper, metal, or these two A composite material in which more than one species is combined can be used. Further, the shape of the flexible container is not particularly limited, and may be a tube shape, a cup shape, or the like in addition to the bag shape as shown in FIG. As a typical form of the container-packed sauce of the present invention, there is a form in which the emulsified sauce contained in the container is pushed out of the container by pressing the flexible container with fingers. Examples of the flexible container include a tube-shaped or bag-shaped flexible container.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example.

[Examples 1 to 12, Comparative Examples 1 to 3 and Reference Example 1]
Raw materials other than salt and water (thickening polysaccharide, emulsifier) are added to the oil and fat, and the mixture is used at a rotational speed of 13500 rpm using a homogenizer (manufactured by KINAMATICA, trade name “POLYTRON (registered trademark) PT-2500E”). The mixture was stirred for 2 minutes (homogenization treatment) to obtain a homogenized product. Separately, salt is dissolved in water to prepare salt water, the salt water is added to the homogenized product, and the mixture is stirred (homogenized) for 2 minutes at a rotational speed of 13500 rpm using the homogenizer. To obtain an emulsified sauce. Details of the raw materials used are as follows.
・ Sunflower oil (trade name “J-Sunflower Oil SL” manufactured by J-Oil Mills Co., Ltd.)
・ Olive oil (BOSCO, trade name “BOSCO olive oil”)
・ Soybean oil (J-Oil Mills Co., Ltd., trade name “J-soybean white oil”)
・ Corn oil (J-Oil Mills Co., Ltd., trade name "J-corn oil 16.5 kg")
・ Salad oil (Nisshin Oilio Group, trade name “Nisshin Salad Oil”)
・ Xanthan gum (made by DSP Gokyo Food & Chemical Co., Ltd., trade name “Monato Gum GS”)
Emulsifier (HLB value 16) (Mitsubishi Chemical Foods Co., Ltd., trade name “Ryoto Sugar Ester P1670”)
Emulsifier (HLB value 11) (Mitsubishi Chemical Foods, trade name “Ryoto Sugar Ester S1170”)
Emulsifier (HLB value 6) (Mitsubishi Chemical Foods Co., Ltd., trade name “Ryoto Sugar Ester S570”)

[Evaluation Test 1 (Evaluation Test of Fluidity after Cooling)]
For the emulsified sauces of each Example, Comparative Example and Reference Example, according to the above <Fluidity evaluation test>, 1) Preparation of container-packed sauce and its cooling (Leave in a freezer at an internal temperature of −20 ° C.) 2) Natural thawing (leaving in an environment with a temperature of 20 ° C.), 3) Formation of an opening, 4) Extrusion of the emulsified sauce as the contents from the opening in order, and the following evaluation criteria (out of 5 points) ), The fluidity of the contents in a state of −5 ° C. or lower was evaluated. The above evaluation was conducted by 10 panelists. The results (average score of 10 panelists) are shown in Table 1 below. The container-packed sauce prepared here is the same as the container-packed sauce 1 shown in FIG. 1 including the opening through which the emulsified sauce is extruded, and the flexible container constituting the container-packed sauce is a nylon sheet. And a polyethylene sheet made of a composite sheet having a thickness of 0.075 mm.

(Evaluation criteria for liquidity)
5 points: The contents are fluid and can be pushed out even with weak force.
4 points: The contents are fluid to some extent and can be pushed out with a moderate force.
3 points: The contents are hard but can be extruded 2 points: The contents are slightly hard and there is resistance to extruding them.
1 point: The contents cannot be pushed out.

[Evaluation test 2 (evaluation test of flavor of emulsified sauce)]
The emulsified sauce of each example was eaten by 10 panelists, and the flavor at that time was evaluated according to the following evaluation criteria (full score of 5). The results (average score of 10 panelists) are shown in Table 1 below. The “reference product” in the following evaluation criteria was the emulsification source of Example 4.

(Flavor evaluation standard)
3 points: Deeper than standard products, very favorable flavor.
2 points: Deeper than the standard product and preferred flavor.
1 point: Slightly deeper than the standard product and slightly preferred flavor.
0 point: Flavor almost the same as the standard product.
-1 point: Slightly shallower and slightly inferior to the standard product.
-2 points: Shallow and inferior to the standard product.
-3 points: The flavor is inferior to the standard product.

As shown in Table 1, the emulsification source of each example containing 4.5% by mass or more of sunflower oil and containing 30% by mass or more of fats and oils containing the sunflower oil is the emulsification of each comparative example not containing sunflower oil. Excellent fluidity after cooling compared to the source. Therefore, in order to obtain an emulsified source that can be used in the cooled state without losing fluidity even when cooled below the freezing point, the composition of fats and oils is implemented. It can be seen that the example is effective.
On the other hand, Reference Example 1 resulted in inferior fluidity despite the fact that the oil and fat composition was the same as that in the Examples. This reason is considered to be because the aqueous phase salt concentration was too low. Therefore, it can be seen that in order to obtain an emulsified source having excellent storage and handling properties, it is necessary to pay attention to the aqueous phase salinity in addition to the fat and oil composition.
From the comparison between Examples 1 to 4, it can be seen that the greater the sunflower oil content, the better the fluidity after cooling. Moreover, it turns out from the contrast of Examples 5-7 that the fluidity | liquidity after cooling is so favorable that the HLB value of an emulsifier is low.
In addition, regarding the flavor of the emulsified sauce, from the comparison between Example 4 and other examples, sunflower oil and other fats and oils were used rather than using sunflower oil alone as the fat as in Example 4. It turns out that it is preferable to use together.

DESCRIPTION OF SYMBOLS 1 Container-packed sauce 2 Bag container 20 Storage part 21 Joining part 22 Opening part (opening edge)
3 Emulsification sauce

Claims (6)

  An emulsified sauce containing 4.5% by mass or more of sunflower oil and 30% by mass or more of fats and oils containing the sunflower oil and having fluidity at a product temperature of −5 ° C. or less. The emulsification source according to claim 1, wherein the fluidity is based on the following evaluation test.
<Evaluation test of fluidity>
100 g of the source to be evaluated is filled and sealed in the accommodating portion of the flexible bag container having a square-shaped accommodating portion with a side length of 120 mm inside to obtain a container-packed sauce. Leave in a freezer at -20 ° C for 5 hours. Thereafter, the container-packed sauce is taken out from the freezer, and one of the four corners of the container portion of the bag container in the container-packed sauce is quickly cut in an environment at a temperature of 20 ° C. A 20 mm-thickness opening was formed, and with the opening directed downward, it was tested whether or not the source to be evaluated, which is the content, could be pushed out of the opening with fingers. In this case, it is evaluated that the source to be evaluated has fluidity in a state where the product temperature is -5 ° C or lower.   The emulsification source according to claim 1 or 2, wherein a salinity concentration in the aqueous phase of the emulsification source is 3.0% by mass or more.   Furthermore, the emulsification sauce of any one of Claims 1-3 containing an emulsifier.   The emulsification source according to claim 4, wherein the emulsifier has an HLB value of 16 or less.   The container-packed sauce which is comprised including a flexible container and its content, and this content is an emulsification sauce of any one of Claims 1-5.