JP2016149995A - Emulsified pasta sauce - Google Patents
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Abstract
Description
本発明は、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤが保たれる乳化パスタソースに関する。 The present invention relates to an emulsified pasta sauce in which the gloss peculiar to an emulsified pasta sauce is maintained over time after being mixed with boiled pasta.
パスタ料理の普及とともに、消費者の好みに合わせた様々なパスタソースが提供されるようになっている。近年では、手軽にパスタ料理が食べられるソースとして、ゆでたパスタに室温（１〜３０℃）のままかけて喫食することのできるパスタソースも市販されている。これらのパスタソースは一般的にパスタと和えた時にパスタの温度を下げないように、一食当たりのソース量を低容量（例えば、５０〜１００ｇ）に設計している。
カルボナーラソース、クリームソース等の乳化パスタソースは、パスタと和えた際にパスタに付着しやすく、滑らかな口どけとまろやかでコクのある食味が広く好まれている。
本発明者は、食味のほか、乳化パスタソース特有のツヤがパスタ料理に与えるシズル感のある外観が乳化パスタソースのおいしさに大きく寄与することに思い至った。しかしながら、低容量の乳化パスタソースをゆでたパスタと和えて喫食する際、時間が経つと乳化パスタソース特有のツヤが失われ、パスタ料理の品位が著しく低下することに気付いた。
この課題は、レストランで提供されるクリームパスタやソースを湯煎などで温めてからゆでたパスタと和えて喫食する市販の乳化パスタソース等の、一定量以上（例えば、１００ｇ超）のソースを使用する場合には顕著に現れるものではなく、乳化パスタソースを低容量化して提供する際に生じるものである。
料理の外観はおいしさに大きく寄与するものであり、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤを保つことは、乳化パスタソースの品位向上において克服すべき課題である。
With the widespread use of pasta dishes, various pasta sauces tailored to consumer preferences are being offered. In recent years, pasta sauces that can be eaten over boiled pasta at room temperature (1 to 30 ° C.) are also commercially available as a source for easily eating pasta dishes. These pasta sauces are generally designed so that the amount of sauce per serving is low (for example, 50 to 100 g) so as not to lower the temperature of the pasta when mixed with pasta.
Emulsified pasta sauces such as carbonara sauce and cream sauce tend to adhere to the pasta when mixed with pasta, and a smooth mouthfeel and mellow and rich taste are widely preferred.
The present inventor has come up with the idea that the sizzle-like appearance that the gloss unique to the emulsified pasta sauce gives to the pasta dish greatly contributes to the deliciousness of the emulsified pasta sauce in addition to the taste. However, when eating with low-volume emulsified pasta sauce mixed with boiled pasta, we noticed that over time, the luster peculiar to emulsified pasta sauce was lost, and the quality of pasta dishes deteriorated significantly.
The challenge is to use more than a certain amount (for example, more than 100 g) of a sauce such as a commercially-available emulsified pasta sauce that is eaten with a cream pasta or sauce provided in a restaurant and warmed with hot water. In some cases, it does not appear remarkably, but occurs when the emulsified pasta sauce is provided in a reduced volume.
The appearance of the food greatly contributes to the deliciousness, and maintaining the gloss unique to the emulsified pasta sauce over time with the boiled pasta is a problem to be overcome in improving the quality of the emulsified pasta sauce.
乳化パスタソースの製造においては、乳化パスタソースの滑らかな口どけを実現するために、製造工程中及び長期保存時の乳化状態を安定に維持することが重要とされる。このような乳化パスタソースに関する技術は様々検討されてきており、例えば、特許文献１、２のように、加圧加熱処理されても滑らかな状態が保たれる乳化パスタソースについて記載されている。
しかしながら、乳化パスタソース特有のツヤに着目し、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤを保つ技術については検討されてこなかった。
In the production of an emulsified pasta sauce, it is important to stably maintain the emulsified state during the production process and during long-term storage in order to achieve smooth squeezing of the emulsified pasta sauce. Various techniques relating to such an emulsified pasta sauce have been studied. For example, Patent Documents 1 and 2 describe an emulsified pasta sauce that maintains a smooth state even when subjected to pressure and heat treatment.
However, paying attention to the gloss peculiar to emulsified pasta sauce, a technique for keeping the gloss peculiar to emulsified pasta sauce over time after being mixed with boiled pasta has not been studied.
本発明の目的は、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤが保たれる乳化パスタソースを提供するものである。 An object of the present invention is to provide an emulsified pasta sauce that can maintain the gloss peculiar to an emulsified pasta sauce even if time passes with boiled pasta.
本発明者らは、前記目的を達成すべく鋭意検討を重ねた。
その結果、
低容量の乳化パスタソースであって、
該ソースが加熱処理されてあり、
脂質の配合量、乳化状態及び粘度を調整することにより、
意外にも、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤが保たれることを見出し、本発明を完成するに至った。
The inventors of the present invention have intensively studied to achieve the above object.
as a result,
Low volume emulsified pasta sauce,
The sauce has been heat treated;
By adjusting the amount of lipid, emulsified state and viscosity,
Surprisingly, it has been found that the gloss unique to the emulsified pasta sauce is maintained over time after being mixed with boiled pasta, and the present invention has been completed.
すなわち、本発明は、
（１）ゆでたパスタ一食分に５０ｇ以上１００ｇ以下の割合でソースを室温（１〜３０℃）のままかけて喫食する乳化パスタソースであって、
該乳化パスタソースが加熱処理されてあり、
脂質を１３％以上２５％以下含有し、
品温２５℃における、２０１ｇの遠心力で３分間遠心分離した際のソース全量に対する脂質分離量が０．１％以上４％以下、
ソースの粘度が０．５Ｐａ・ｓ以上１５Ｐａ・ｓ以下である、
乳化パスタソース、
（２）（１）の乳化パスタソースにおいて、
さらに、原料として生澱粉を含有する、
乳化パスタソース、
（３）（２）の乳化パスタソースにおいて、
さらに、原料として、加熱処理又はヒドロキシプロピル化又はアセチル化された澱粉から選ばれる一種以上を含有する、
乳化パスタソース、
（４）（２）又は（３）の乳化パスタソースにおいて、
さらに増粘多糖類を含有する、
乳化パスタソース、
である。
That is, the present invention
(1) An emulsified pasta sauce that is eaten while the sauce is kept at room temperature (1 to 30 ° C.) at a rate of 50 g or more and 100 g or less for a boiled pasta meal,
The emulsified pasta sauce is heat-treated,
Containing 13% to 25% lipid,
Lipid separation amount is 0.1% or more and 4% or less with respect to the total amount of the source when centrifuged at 201 g of centrifugal force at an article temperature of 25 ° C. for 3 minutes,
The viscosity of the source is 0.5 Pa · s or more and 15 Pa · s or less,
Emulsified pasta sauce,
(2) In the emulsified pasta sauce of (1),
Furthermore, containing raw starch as a raw material,
Emulsified pasta sauce,
(3) In the emulsified pasta sauce of (2),
Furthermore, the raw material contains one or more selected from heat-treated or hydroxypropylated or acetylated starch,
Emulsified pasta sauce,
(4) In the emulsified pasta sauce of (2) or (3),
Further containing thickening polysaccharides,
Emulsified pasta sauce,
It is.
本発明によれば、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤが保たれる乳化パスタソースを提供することができる。
よって、乳化パスタソースの品位向上と需要拡大に貢献できる。
ADVANTAGE OF THE INVENTION According to this invention, the emulsification pasta sauce which can keep the gloss peculiar to an emulsification pasta sauce even if time passes with boiled pasta can be provided.
Therefore, it can contribute to the improvement of the quality of emulsified pasta sauce and the expansion of demand.
以下本発明を詳細に説明する。
なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。
The present invention will be described in detail below.
In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、
加熱処理されてあり、脂質を特定量含有し、品温２５℃において、遠心分離を施した際のソース全量に対する脂質分離量及び粘度を特定の範囲とすることにより、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤが保たれることに特徴を有する。
<Features of the present invention>
The present invention
It is heat-treated, contains a specific amount of lipid, and at a product temperature of 25 ° C., the amount of lipid separation and viscosity with respect to the total amount of the sauce when centrifuged is set within a specific range, so that it can be combined with boiled pasta for a long time. It is characterized in that the gloss peculiar to emulsified pasta sauce is maintained even after passing.
＜乳化パスタソース＞
乳化パスタソースは、水中油型に乳化されたパスタにかけて喫食するソースであり、例えば、カルボナーラソース、クリームソース等が挙げられる。
なお、本発明の乳化パスタソースは全体的に水中油型に乳化されていればよく、デジタルマイクロスコープを用いて倍率４０００倍で観察した際に、乳化粒子径が５０μｍ以上の油滴が５個以上観察される。また、本発明の乳化パスタソースには脂質が一部分離しているものも含む。
<Emulsified pasta sauce>
The emulsified pasta sauce is a sauce that is eaten over pasta emulsified in an oil-in-water type, and examples thereof include carbonara sauce and cream sauce.
The emulsified pasta sauce of the present invention may be entirely emulsified in an oil-in-water type, and when observed at a magnification of 4000 times using a digital microscope, five oil droplets having an emulsified particle diameter of 50 μm or more are present. Observed above. The emulsified pasta sauce of the present invention includes those in which lipids are partially separated.
＜乳化パスタソースの一食分の量＞
本発明の乳化パスタソースは、室温（１〜３０℃）のままでもゆでたパスタと和えて喫食できるものである。よって、室温のままでゆでたパスタと和えてもパスタが冷めずに喫食できる量とする必要がある。
一食分とは、一般的に提供される一人前のパスタ料理に使用するソース量を指し、通常、乾燥質量で７０〜１５０ｇ（より一般的には９０〜１２０ｇ）のゆでたパスタに使用する量である。
具体的には、一食分のゆでたパスタに対し５０ｇ以上１００ｇ以下、さらに６０ｇ以上９０ｇ以下とするとよい。
ソース量が５０ｇより少ないとパスタ料理として十分な食味が得られず、ソース量が１００ｇを超えると室温のままゆでたパスタと和えた際にパスタが冷めてしまう。
<Amount of one serving of emulsified pasta sauce>
The emulsified pasta sauce of the present invention can be eaten with boiled pasta even at room temperature (1-30 ° C.). Therefore, it is necessary to make it an amount that can be eaten without being cooled even if it is mixed with boiled pasta at room temperature.
One serving is generally the amount of sauce used for serving full-length pasta dishes, usually 70-150 g (more typically 90-120 g) of boiled pasta in dry mass It is.
Specifically, it is good to set it as 50 g or more and 100 g or less, and also 60 g or more and 90 g or less with respect to the boiled pasta for one serving.
If the amount of sauce is less than 50 g, sufficient taste cannot be obtained as pasta dishes, and if the amount of sauce exceeds 100 g, the pasta cools when mixed with pasta boiled at room temperature.
＜加熱処理＞
本発明の乳化パスタソースは、加熱処理を施すことによってソース調製時の乳化状態がほぼ保たれたまま脂質を適度に分離させる。これにより、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤを有する乳化パスタソースを得られる。
加熱処理は、加圧加熱等、食品製造において通常行われる方法で施せばよい。
加熱処理は、乳化パスタソースの乳化状態が保たれ、かつ、ソース中の脂質が適度に分離する程度に施せばよく、具体的には、８０〜１３０℃で、１〜１２０分間程度であればよい。
<Heat treatment>
The emulsified pasta sauce of the present invention is subjected to heat treatment to appropriately separate lipids while maintaining the emulsified state at the time of sauce preparation. Thus, an emulsified pasta sauce having a gloss peculiar to the emulsified pasta sauce can be obtained even after a long time with the boiled pasta.
What is necessary is just to give heat processing by the method normally performed in foodstuff manufacture, such as pressurization heating.
The heat treatment may be performed to such an extent that the emulsified state of the emulsified pasta sauce is maintained and the lipids in the sauce are appropriately separated. Specifically, at 80 to 130 ° C. for about 1 to 120 minutes. Good.
＜脂質＞
本発明において、脂質とは、原料あるいは原料に含まれる水に不溶性のトリグリセリド等の脂質成分をいう。
本発明の乳化パスタソースに用いる脂質は、脂質からなる、あるいは脂質を含有する食品素材であればいずれを用いてもよい。
脂質からなる原料としては、例えば、菜種油、大豆油、コーン油、オリーブ油、紅花油、綿実油、米油、ヒマワリ油、魚油、卵黄油等の動植物油、又はこれらの精製油（サラダ油）、及びＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリドのように化学的あるいは酵素的処理を施して得られる食用油、リン脂質及びリゾリン脂質等が挙げられる。
脂質を含有する食品素材としては、例えば、卵黄、牛乳、粉乳、クリーム、バター、チーズ等の乳加工品、マーガリン、ショートニング等が挙げられる。
これらの脂質は、一種で使用しても二種以上を組み合わせて使用してもよい。
<Lipid>
In the present invention, lipid refers to a raw material or a lipid component such as triglyceride insoluble in water contained in the raw material.
As the lipid used in the emulsified pasta sauce of the present invention, any food material may be used as long as it is made of a lipid or contains a lipid.
Examples of raw materials comprising lipids include rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, cottonseed oil, rice oil, sunflower oil, fish oil, egg yolk oil, and other refined oils (salad oil), and MCT. (Medium chain fatty acid triglycerides), edible oils obtained by chemical or enzymatic treatment such as diglycerides, phospholipids and lysophospholipids.
Examples of the food material containing lipid include egg yolk, milk, powdered milk, cream, butter, cheese and other processed milk products, margarine, shortening and the like.
These lipids may be used alone or in combination of two or more.
＜脂質含有量＞
脂質含有量は、１３％以上２５％以下であり、さらに１５％以上２０％以下であると、乳化パスタソースをゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤが保たれる乳化パスタソースが得られる。
脂質含有量が前記範囲より少ないと、ゆでたパスタと和えて時間が経った時のツヤに乏しい。
脂質含有量が前記範囲より多いと、加熱処理時に油相が多量に分離し、パスタを油脂で和えたようなテカリのある外観となり乳化パスタソース特有のツヤを付与し難い、又は、ソース調製時に十分に乳化されず、油相が分離したままの状態となる。もしくは、乳化状態が安定で加熱処理によっても脂質が分離せず、パスタと和えた際に乳化パスタソース特有のツヤを付与し難い。
<Lipid content>
When the lipid content is 13% or more and 25% or less, and further 15% or more and 20% or less, the gloss unique to the emulsified pasta sauce is maintained over time by adding the emulsified pasta sauce to the boiled pasta. An emulsified pasta sauce is obtained.
When the lipid content is less than the above range, gloss is poor when time passes with boiled pasta.
When the lipid content is more than the above range, the oil phase is separated in a large amount during the heat treatment, and it becomes a lustrous appearance as if the pasta was softened with fats and oils, and it is difficult to give the gloss peculiar to emulsified pasta sauce, The oil phase is not sufficiently emulsified and the oil phase remains separated. Alternatively, the emulsified state is stable, the lipids are not separated by heat treatment, and it is difficult to give a gloss peculiar to the emulsified pasta sauce when blended with the pasta.
＜脂質分離量＞
本発明の乳化パスタソースは、前述の通り、加熱処理により、ソース調製時の乳化状態がほぼ保たれたまま脂質が適度に分離するように乳化されてある。
本発明の乳化パスタソースの乳化状態は、遠心分離を施した際の脂質の分離量で評価できる。具体的には、品温２５℃において、２０１ｇの遠心力で３分間遠心分離を施した際のソース全量に対する脂質分離量が０．１％以上４％以下であり、さらに０．５％以上３．５％以下であるとよい。
脂質分離量が前記範囲より少ないと、ソース調製時の乳化状態が安定であり加熱処理を施しても脂質を適度に分離させることができないため、ゆでたパスタと和えて時間が経つと乳化パスタソース特有のツヤに乏しいものとなる。
脂質分離量が前記範囲より多いと、ソースの製造時に油相が分離したままとなりやすく、乳化状態とすることが難しい。もしくは、加熱処理時に脂質が過剰に分離し、ゆでたパスタを和えた際、油脂で和えたようなテカリのある外観となり、乳化パスタソース特有のツヤを得難い。
<Lipid separation amount>
As described above, the emulsified pasta sauce of the present invention is emulsified by heat treatment so that lipids are appropriately separated while the emulsified state at the time of sauce preparation is substantially maintained.
The emulsified state of the emulsified pasta sauce of the present invention can be evaluated by the amount of lipid separation when centrifuged. Specifically, at a product temperature of 25 ° C., the amount of lipid separation relative to the total amount of the sauce when subjected to centrifugation for 3 minutes at a centrifugal force of 201 g is 0.1% or more and 4% or less, and further 0.5% or more 3 It is good to be 5% or less.
If the amount of lipid separation is less than the above range, the emulsified state at the time of sauce preparation is stable and the lipid cannot be separated properly even after heat treatment, so the emulsified pasta sauce over time with boiled pasta It lacks the unique luster.
When the amount of lipid separation is larger than the above range, the oil phase tends to remain separated during the production of the sauce, and it is difficult to obtain an emulsified state. Or when lipid is excessively separated during the heat treatment and boiled pasta is tempered, it has a lustrous appearance as if it has been tempered with oil and fat, and it is difficult to obtain a gloss peculiar to emulsified pasta sauce.
＜乳化パスタソースの粘度＞
本発明の乳化パスタソースの粘度は、ＢＨ型粘度計（東機産業株式会社製、型番：ＢＩＩ型、使用ローター：Ｎｏ．４）を用い、品温２５℃において、回転数１０ｒｐｍで測定開始から５回転時の示度により求めた値が０．５Ｐａ・ｓ以上１５Ｐａ・ｓ以下であり、１Ｐａ・ｓ以上１０Ｐａ・ｓ以下であるとよい。
粘度が前記範囲より低いと、ソースがパスタに付着しづらくパスタから流れ落ちて液だまりとなりやすいため、ゆでたパスタと和えても乳化パスタソース特有のツヤを付与し難い。
粘度が前記範囲より高いと、乳化状態が安定で脂質の分離が生じ難く、ゆでたパスタと和えて時間が経つと乳化パスタソース特有のツヤに乏しいものとなる。
<Viscosity of emulsified pasta sauce>
The viscosity of the emulsified pasta sauce of the present invention is measured from the start of measurement at a rotation speed of 10 rpm at a product temperature of 25 ° C. using a BH viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BII type, rotor used: No. 4). The value obtained from the reading at the time of 5 rotations is 0.5 Pa · s or more and 15 Pa · s or less, and preferably 1 Pa · s or more and 10 Pa · s or less.
When the viscosity is lower than the above range, it is difficult for the sauce to adhere to the pasta, and it tends to flow down from the pasta and become a liquid pool. Therefore, it is difficult to give the gloss peculiar to the emulsified pasta sauce even when combined with the boiled pasta.
If the viscosity is higher than the above range, the emulsified state is stable and the separation of lipids is difficult to occur, and the gloss unique to the emulsified pasta sauce becomes poor over time after being mixed with boiled pasta.
＜生澱粉＞
本発明の乳化パスタソースは、さらに原料として生澱粉を含有すると、加熱処理によって脂質を適度に分離し、乳化パスタソース特有のツヤに優れる乳化パスタソースを得やすい。
生澱粉は、化学的処理、物理的処理等が施されていない澱粉であればよく、具体的には、小麦澱粉、米澱粉、馬鈴薯澱粉、トウモロコシ澱粉、タピオカ澱粉等が挙げられる。
なお、生澱粉の含有量は、ソース全量に対して０．３％以上３％以下、さらに０．５％以上２．５％以下とするとよい。
<Raw starch>
If the emulsified pasta sauce of the present invention further contains raw starch as a raw material, it is easy to obtain an emulsified pasta sauce that is appropriately separated from lipids by heat treatment and excellent in the gloss unique to the emulsified pasta sauce.
The raw starch may be any starch that has not been subjected to chemical treatment, physical treatment, or the like. Specific examples include wheat starch, rice starch, potato starch, corn starch, and tapioca starch.
The content of raw starch is preferably 0.3% or more and 3% or less, and more preferably 0.5% or more and 2.5% or less with respect to the total amount of the sauce.
＜加熱処理又はヒドロキシプロピル化又はアセチル化された澱粉＞
本発明の乳化パスタソースは、さらに原料として、加熱処理又はヒドロキシプロピル化又はアセチル化された澱粉から選ばれる一種以上を含有すると、加熱処理によって脂質を適度に分離しながらもソース調製時の乳化状態を保つことができ、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤに優れる乳化パスタソースを得られる。
加熱処理された澱粉は、生澱粉が糊化しない程度に熱処理を施した澱粉であり、具体的には常法により乾熱処理された澱粉、湿熱処理された澱粉等が挙げられる。
ヒドロキシプロピル化又はアセチル化された澱粉は、化学的処理により生澱粉にヒドロキシプロピル基又はアセチル基を導入した加工澱粉あり、具体的には、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、アセチル化澱粉、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉等が挙げられる。
加熱処理又はヒドロキシプロピル化又はアセチル化された澱粉から選ばれる一種以上の含有量は、ソース全量に対して０．３％以上３％以下、さらに０．５％以上２．５％以下とするとよい。
<Heat-treated or hydroxypropylated or acetylated starch>
The emulsified pasta sauce of the present invention further contains, as a raw material, one or more selected from heat-treated, hydroxypropylated or acetylated starch, and the emulsified state at the time of sauce preparation while appropriately separating lipids by heat treatment The emulsified pasta sauce that is excellent in the gloss peculiar to the emulsified pasta sauce can be obtained even after a long time with the boiled pasta.
The heat-treated starch is a starch that has been heat-treated to such an extent that the raw starch is not gelatinized. Specific examples include starch that has been dry-heat treated by a conventional method, starch that has been heat-treated by heat treatment, and the like.
Hydroxypropylated or acetylated starch is processed starch in which hydroxypropyl groups or acetyl groups are introduced into raw starch by chemical treatment. Specifically, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated starch Starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch and the like can be mentioned.
The content of one or more selected from heat-treated or hydroxypropylated or acetylated starch is preferably 0.3% or more and 3% or less, more preferably 0.5% or more and 2.5% or less, based on the total amount of the sauce. .
＜生澱粉と加熱処理又はヒドロキシプロピル化又はアセチル化された澱粉の含有割合＞
本発明の乳化パスタソースは、生澱粉と、加熱処理又はヒドロキシプロピル化又はアセチル化された澱粉から選ばれるいずれか一種以上を、質量比で１：０．５〜１：５の割合で含有すると、脂質が適度に分離し、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤに優れる乳化パスタソースを得やすい。
<Ratio of raw starch and heat-treated or hydroxypropylated or acetylated starch>
The emulsified pasta sauce of the present invention contains raw starch and any one or more selected from heat-treated, hydroxypropylated or acetylated starch in a mass ratio of 1: 0.5 to 1: 5. It is easy to obtain an emulsified pasta sauce that is excellent in gloss peculiar to an emulsified pasta sauce even after a long period of time when lipids are separated appropriately and boiled pasta.
＜増粘多糖類＞
本発明の乳化パスタソースはさらに増粘多糖類を含有すると、加熱処理によってソース調製時の乳化状態がほぼ保たれたまま脂質が適度に分離する状態に調製しやすく、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤに優れる乳化パスタソースを得やすい。
本発明の乳化パスタソースに用いる増粘多糖類は、食用に適するものであればいずれのものでもよく、例えば、キサンタンガム、タマリンドシードガム、ジェランガム、グアガム、アラビアガム、サイリウムシードガム、アルギン酸、ペクチン等が挙げられる。
<Thickening polysaccharide>
When the emulsified pasta sauce of the present invention further contains a thickening polysaccharide, it is easy to prepare a state in which lipids are appropriately separated by heat treatment while maintaining the emulsified state at the time of sauce preparation. Even if it passes, it is easy to obtain the emulsified pasta sauce which is excellent in the gloss peculiar to the emulsified pasta sauce.
The thickening polysaccharide used in the emulsified pasta sauce of the present invention may be any one that is edible, for example, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, psyllium seed gum, alginic acid, pectin, etc. Is mentioned.
＜増粘多糖類の含有量＞
増粘多糖類は、ソース全量に対して０．００１％以上０．２％以下、さらに０．０１％以上０．１５％以下で含有すると、ソース調製時の乳化状態がほぼ保たれまま脂質が適度に分離し、乳化パスタソース特有のツヤに優れるソースを得やすい。
<Content of thickening polysaccharide>
When the polysaccharide thickener is contained in an amount of 0.001% or more and 0.2% or less, more preferably 0.01% or more and 0.15% or less based on the total amount of the sauce, the lipid can be maintained while the emulsified state at the time of sauce preparation is substantially maintained. It is easy to obtain a sauce that is adequately separated and excellent in the gloss unique to emulsified pasta sauce.
＜その他原料＞
本発明の乳化パスタソースには、本発明の必須原料である脂質以外の原料を、本発明の効果を損なわない範囲で適宜選択し、配合することができる。
具体的には、例えば、醤油、砂糖、食塩、食酢、核酸系旨味調味料、柑橘果汁、ケチャップ等の各種調味料、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等の乳化剤、酢酸、クエン酸、酒石酸、コハク酸、リンゴ酸等の有機酸又はその塩、アスコルビン酸、ビタミンＥ等の酸化防止剤、各種ペプチド、胡椒、山椒等の香辛料、香料、色素などが挙げられる。
<Other raw materials>
In the emulsified pasta sauce of the present invention, raw materials other than lipids, which are essential raw materials of the present invention, can be appropriately selected and blended within a range that does not impair the effects of the present invention.
Specifically, for example, various seasonings such as soy sauce, sugar, salt, vinegar, nucleic acid umami seasoning, citrus fruit juice, ketchup, etc., emulsifiers such as monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin Organic acids such as acetic acid, citric acid, tartaric acid, succinic acid and malic acid or salts thereof, antioxidants such as ascorbic acid and vitamin E, various peptides, spices such as pepper and yam, fragrances and pigments.
以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.
［実施例１］
ミキサーに清水６７．１３ｋｇを投入し、撹拌混合しながらナチュラルチーズ（脂質含有量３０％）２ｋｇ、クリーム（脂質含有量４２％）２ｋｇ、生卵黄２ｋｇ、菜種油１５ｋｇ、酵素処理卵黄油０．６ｋｇ、ヒドロキシプロピル化リン酸架橋澱粉（原料：ワキシーコーンスターチ）１．４ｋｇ及びキサンタンガム０．０７ｋｇを投入し、均質な状態となるまで処理をした後にニーダーに移し、拍子木切りのベーコン６．５ｋｇ、生澱粉（ワキシーコーンスターチ）１ｋｇを投入して加熱撹拌した。８０℃に達温後加熱を停止し、ブラックペッパー０．２ｋｇを加えてさらに撹拌し、ソースを得た。得られたソースを７０ｇずつ耐熱性のパウチに充填密封した後、１２０℃で２０分間加圧加熱処理を施し、しかる後に冷却して、一食分の乳化パスタソース（７０ｇ）を得た。
[Example 1]
67.13 kg of fresh water is added to the mixer, 2 kg of natural cheese (lipid content 30%), 2 kg of cream (lipid content 42%), 2 kg of raw egg yolk, rapeseed oil 15 kg, enzyme-treated egg yolk oil 0.6 kg, while stirring and mixing. Hydroxypropylated phosphoric acid cross-linked starch (raw material: waxy corn starch) 1.4 kg and xanthan gum 0.07 kg are charged, processed to homogeneity, transferred to a kneader, 6.5 kg of bacon with chopped wood, raw starch ( 1 kg of waxy corn starch was added and stirred with heating. After reaching 80 ° C., heating was stopped, 0.2 kg of black pepper was added, and the mixture was further stirred to obtain a sauce. The obtained sauce was filled and sealed in a heat-resistant pouch 70 g at a time, and then subjected to a pressure heat treatment at 120 ° C. for 20 minutes, and then cooled to obtain an emulsified pasta sauce (70 g) for one serving.
＜本発明の配合割合＞
ナチュラルチーズ（脂質含有量３０％） ２ ｋｇ
クリーム（脂質含有量４２％） ２ ｋｇ
生卵黄 ２ ｋｇ
菜種油 １５ ｋｇ
酵素処理卵黄油 ０．６ ｋｇ
ヒドロキシプロピル化リン酸架橋澱粉 １．４ ｋｇ
生澱粉（ワキシーコーンスターチ） １ ｋｇ
キサンタンガム ０．０７ｋｇ
ベーコン ６．５ ｋｇ
ブラックペッパー ０．２ ｋｇ
清水 ６７．１３ｋｇ
――――――――――――――――――――――――――――
合計 １００ ｋｇ
<Combination ratio of the present invention>
Natural cheese (lipid content 30%) 2 kg
Cream (lipid content 42%) 2 kg
2 kg of raw egg yolk
Rapeseed oil 15 kg
Enzyme-treated egg yolk oil 0.6 kg
Hydroxypropylated phosphate cross-linked starch 1.4 kg
Raw starch (waxy corn starch) 1 kg
Xanthan gum 0.07kg
Bacon 6.5 kg
Black pepper 0.2 kg
Shimizu 67.13kg
――――――――――――――――――――――――――――
Total 100 kg
［試験例１］乳化パスタソースの脂質の分離量とツヤの関係
実施例１の乳化パスタソース７０ｇを容量１００ｍＬの遠心管に入れ、品温２５℃において、遠心力２０１ｇで３分間遠心分離処理を施した。遠心分離処理後、遠心管の上部の油相をスポイトで採取して質量を測定した。試験例１の結果は表１に示す。
[Test Example 1] Relationship between the amount of lipid separation and gloss of emulsified pasta sauce 70 g of emulsified pasta sauce of Example 1 was placed in a 100 mL centrifuge tube, and centrifuged at a product temperature of 25 ° C. with a centrifugal force of 201 g for 3 minutes. gave. After centrifugation, the oil phase at the top of the centrifuge tube was collected with a dropper and the mass was measured. The results of Test Example 1 are shown in Table 1.
［試験例２］乳化パスタソースの粘度とツヤの関係
実施例１の乳化パスタソースについて、具材（ベーコン）を除去した上で、ＢＨ型粘度計（東機産業株式会社製、型番：ＢＩＩ型、使用ローター：Ｎｏ．４）を用い、品温２５℃において、回転数１０ｒｐｍで測定開始から５回転時の示度により、乳化パスタソースの粘度の値を求めた。試験例２の結果は表１に示す。
[Test Example 2] Relationship between viscosity and gloss of emulsified pasta sauce With respect to the emulsified pasta sauce of Example 1, after removing ingredients (bacon), BH viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BII type) Using the rotor No. 4), the viscosity value of the emulsified pasta sauce was determined from the reading at the time of 5 revolutions from the start of measurement at a rotational speed of 10 rpm at a product temperature of 25 ° C. The results of Test Example 2 are shown in Table 1.
［試験例３］乳化パスタソースのツヤ
実施例１の乳化パスタソースのツヤを、専門のパネラー３人により下記の条件及び基準で評価した。
＜評価条件＞
直径１．６ｍｍ、原料がデュラム小麦のセモリナ粉１００％の乾燥ロングパスタ１００ｇを、メーカー表示通りの方法でゆでた。
ゆでたパスタ全量を湯切りして皿に取り出して実施例１の一食分の乳化パスタソース（７０ｇ）と和え、１５分間経過後のパスタ料理のツヤを専門のパネラー３人で評価した。
[Test Example 3] Gloss of emulsified pasta sauce The gloss of emulsified pasta sauce of Example 1 was evaluated by the following three conditions and criteria by three specialized panelists.
<Evaluation conditions>
100 g of dried long pasta having a diameter of 1.6 mm and a raw material of 100% semolina with durum wheat was boiled according to the method indicated by the manufacturer.
The whole amount of boiled pasta was drained and taken out to a plate and mixed with one serving of emulsified pasta sauce (70 g) in Example 1, and the gloss of pasta dishes after 15 minutes was evaluated by three specialized panelists.
＜評価基準＞
Ａ：時間が経っても乳化パスタソース特有のツヤを有している。
Ｂ：時間が経つと乳化パスタソース特有のツヤが失われる。
Ｃ：油脂で和えたようなテカリのある外観である。
<Evaluation criteria>
A: Even if time passes, it has a gloss peculiar to emulsified pasta sauce.
B: The gloss peculiar to emulsified pasta sauce is lost over time.
C: Appearance with shine like oil and fat.
［試験例４］乳化パスタソースの乳化粒子径
実施例１の乳化パスタソースについて、具材（ベーコン）を除去した上で、下記の機器及び器具を使用してソースを観察し、乳化粒子径を確認した。
測定条件は下記の通りである。
＜使用機器、器具及び観察条件＞
デジタルマイクロスコープ：VHX-2000（KEYENCE製）
スライドグラス：水切放フロスト t1.0（松浪硝子工業株式会社製）
カバーグラス：角カバーグラス 18×18 No.1（松浪硝子工業株式会社製）
観察倍率：接眼レンズ 20倍× 対物レンズ 200倍（4000倍）
＜観察方法＞
試料０．５ｇをスライドグラスに取り、カバーガラスで軽く押さえた後、上方からライトで照らしてデジタルマイクロスコープにより、観察倍率４０００倍で拡大観察を行った。
[Test Example 4] Emulsified particle diameter of emulsified pasta sauce With respect to the emulsified pasta sauce of Example 1, after removing ingredients (bacon), the source was observed using the following equipment and instruments, and the emulsified particle diameter was determined. confirmed.
The measurement conditions are as follows.
<Devices used, instruments and observation conditions>
Digital microscope: VHX-2000 (manufactured by KEYENCE)
Slide glass: Water drained frost t1.0 (Matsunami Glass Industry Co., Ltd.)
Cover glass: Square cover glass 18 × 18 No.1 (Matsunami Glass Industry Co., Ltd.)
Observation magnification: eyepiece 20 times x objective lens 200 times (4000 times)
<Observation method>
0.5 g of the sample was taken on a slide glass, lightly pressed with a cover glass, and illuminated with a light from above, and magnified with a digital microscope at an observation magnification of 4000 times.
実施例１の乳化パスタソースは、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤを有するものであった。また、乳化パスタソースをデジタルマイクロスコープで観察した際に乳化粒子径が５０μｍ以上の油滴が５個以上観察された。 The emulsified pasta sauce of Example 1 had a gloss peculiar to the emulsified pasta sauce over time after being mixed with boiled pasta. Further, when the emulsified pasta sauce was observed with a digital microscope, five or more oil droplets having an emulsified particle diameter of 50 μm or more were observed.
［実施例２］
実施例１において、菜種油を１０ｋｇに配合変更し、減少分を清水で調整した以外は実施例１と同様の方法で調製し、一食分の乳化パスタソース（７０ｇ）を得た。
[Example 2]
In Example 1, except that the rapeseed oil was changed to 10 kg and the reduced amount was adjusted with fresh water, it was prepared in the same manner as in Example 1 to obtain an emulsified pasta sauce (70 g) for one serving.
［実施例３］
実施例１において、菜種油を２０ｋｇ、ヒドロキシプロピル化リン酸架橋澱粉を２ｋｇ、キサンタンガムを０．１ｋｇに配合変更し、増加分を清水で調整した以外は実施例１と同様の方法で調製し、一食分の乳化パスタソース（７０ｇ）を得た。
[Example 3]
In Example 1, 20 kg of rapeseed oil, 2 kg of hydroxypropylated phosphoric acid cross-linked starch, 0.1 kg of xanthan gum were changed and the amount of increase was adjusted with fresh water. An emulsified pasta sauce (70 g) was obtained.
［実施例４］
実施例１の配合割合で、以下の方法で乳化パスタソースを得た。
すなわち、ミキサーに清水６７．１３ｋｇを投入し、加熱撹拌しながらナチュラルチーズ（脂質含有量３０％）２ｋｇ、クリーム（脂質含有量４２％）２ｋｇ、生卵黄２ｋｇ、菜種油７．５ｋｇ、酵素処理卵黄油０．６ｋｇ、ヒドロキシプロピル化リン酸架橋澱粉（原料：ワキシーコーンスターチ）１．４ｋｇ及びキサンタンガム０．０７ｋｇを投入し、均質な状態となるまで処理した後にニーダーに移し、菜種油７．５ｋｇ、拍子木切りのベーコン６．５ｋｇ、生澱粉（ワキシーコーンスターチ）１ｋｇを投入して加熱撹拌した。８０℃に達温後加熱を停止し、ブラックペッパー０．２ｋｇを加えてさらに撹拌し、ソースを得た。得られたソースを７０ｇずつ耐熱性のパウチに充填密封した後、１２０℃で２０分間加圧加熱処理を施し、しかる後に冷却して一食分の乳化パスタソース（７０ｇ）を得た。
[Example 4]
An emulsified pasta sauce was obtained by the following method at the blending ratio of Example 1.
That is, 67.13 kg of fresh water is added to a mixer, 2 kg of natural cheese (lipid content 30%), 2 kg of cream (lipid content 42%), 2 kg of raw egg yolk, rapeseed oil 7.5 kg, enzyme-treated egg yolk oil while stirring with heating. 0.6 kg, 1.4 kg of hydroxypropylated phosphate cross-linked starch (raw material: waxy corn starch) and 0.07 kg of xanthan gum are charged and processed until homogeneous, then transferred to a kneader, 7.5 kg of rapeseed oil, 6.5 kg of bacon and 1 kg of raw starch (waxy corn starch) were added and stirred with heating. After reaching 80 ° C., heating was stopped, 0.2 kg of black pepper was added, and the mixture was further stirred to obtain a sauce. The obtained sauce was filled and sealed in a heat-resistant pouch 70 g at a time, and then subjected to a pressure heat treatment at 120 ° C. for 20 minutes, and then cooled to obtain an emulsified pasta sauce (70 g) for one serving.
［比較例１］
実施例１において、キサンタンガムを配合せず、菜種油を３ｋｇ、生澱粉を０．７ｋｇ、ヒドロキシプロピル化リン酸架橋澱粉を０．４ｋｇに配合変更し、減少分を清水で調整した以外は実施例１と同様の方法で調製し、一食分の乳化パスタソース（７０ｇ）を得た。
[Comparative Example 1]
Example 1 Example 1 except that xanthan gum was not blended, rapeseed oil was blended to 3 kg, raw starch was 0.7 kg, hydroxypropylated phosphoric acid crosslinked starch was blended to 0.4 kg, and the decrease was adjusted with fresh water. In the same manner as above, one serving of emulsified pasta sauce (70 g) was obtained.
［比較例２］
実施例１において、菜種油を９ｋｇに配合変更し、減少分を清水で調整した以外は実施例１と同様の方法で調製し、一食分の乳化パスタソース（７０ｇ）を得た。
[Comparative Example 2]
In Example 1, except that the rapeseed oil was changed to 9 kg and the reduced amount was adjusted with fresh water, it was prepared in the same manner as in Example 1 to obtain an emulsified pasta sauce (70 g) for one serving.
［比較例３］
実施例１において、菜種油を２１ｋｇ、ナチュラルチーズを３ｋｇ、クリームを７ｋｇに配合変更し、増加分を清水で調整した以外は実施例１と同様の方法で調製し、一食分の乳化パスタソース（７０ｇ）を得た。
[Comparative Example 3]
In Example 1, 21 kg of rapeseed oil, 3 kg of natural cheese and 7 kg of cream were mixed and prepared in the same manner as in Example 1 except that the increase was adjusted with fresh water. One serving of emulsified pasta sauce (70 g )
実施例２〜４及び比較例１〜３の乳化パスタソースについても、実施例と同様の測定及び評価を行った。
実施例２〜４の乳化パスタソースは、実施例１と同様、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤを有するものであった。また、いずれの乳化パスタソースも、デジタルマイクロスコープで観察した際に乳化粒子径が５０μｍ以上の油滴が５個以上観察された。
一方、比較例１の乳化パスタソースは、脂質が多量に分離しており、ゆでたパスタと和えると油脂で和えたようなテカリのある外観となり、乳化パスタソース特有のツヤ感は得られなかった。
比較例２及び３の乳化パスタソースは、乳化状態が安定で脂質が分離しないものであり、ゆでたパスタと和えて時間が経つと乳化パスタソース特有のツヤ感が失われた。
For the emulsified pasta sauces of Examples 2 to 4 and Comparative Examples 1 to 3, the same measurements and evaluations as in Examples were performed.
As in Example 1, the emulsified pasta sauces of Examples 2 to 4 had gloss specific to the emulsified pasta sauce over time after being mixed with boiled pasta. Further, in any emulsified pasta sauce, when observed with a digital microscope, 5 or more oil droplets having an emulsified particle diameter of 50 μm or more were observed.
On the other hand, the emulsified pasta sauce of Comparative Example 1 had a large amount of lipid separated, and when it was mixed with boiled pasta, it had a lustrous appearance as if it was soaked with oil and fat, and the glossy feeling peculiar to emulsified pasta sauce was not obtained. .
In the emulsified pasta sauces of Comparative Examples 2 and 3, the emulsified state was stable and the lipids were not separated, and the glossiness peculiar to the emulsified pasta sauce was lost over time with the boiled pasta.
［実施例５］
実施例１において、キサンタンガムを配合せず、ヒドロキシプロピル化リン酸架橋澱粉を１．６ｋｇに配合変更し、増加分を清水で調整した以外は実施例１と同様の方法で調製し、一食分の乳化パスタソース（９０ｇ）を得た。
得られた乳化パスタソースについて、試験例３の評価基準に基づき評価したところ、ゆでたパスタと和えて時間が経っても乳化パスタソース特有のツヤを有するものであったが、実施例１の方がツヤに優れていた。また、乳化パスタソースをデジタルマイクロスコープで観察した際に乳化粒子径が５０μｍ以上の油滴が５個以上観察された。
[Example 5]
In Example 1, xanthan gum was not blended, hydroxypropylated phosphoric acid crosslinked starch was blended to 1.6 kg, and the amount of increase was adjusted with fresh water. An emulsified pasta sauce (90 g) was obtained.
When the obtained emulsified pasta sauce was evaluated based on the evaluation criteria of Test Example 3, it had a gloss specific to the emulsified pasta sauce over time after being mixed with boiled pasta. Was excellent in gloss. Further, when the emulsified pasta sauce was observed with a digital microscope, five or more oil droplets having an emulsified particle diameter of 50 μm or more were observed.
［実施例６］
実施例１において、ヒドロキシプロピル化リン酸架橋澱粉を乾熱処理された澱粉に置き換えた以外は実施例１と同様の方法で調製し、一食分の乳化パスタソース（５０ｇ）を得た。
得られた乳化パスタソースについて、試験例３の評価基準に基づき評価したところ、実施例１と同等のツヤを有するものであった。また、乳化パスタソースをデジタルマイクロスコープで観察した際に乳化粒子径が５０μｍ以上の油滴が５個以上観察された。
[Example 6]
In Example 1, it prepared by the method similar to Example 1 except having replaced the hydroxypropylated phosphoric acid crosslinked starch with the starch heat-dried, and obtained the emulsified pasta sauce (50g) for one serving.
When the obtained emulsified pasta sauce was evaluated based on the evaluation criteria of Test Example 3, it had a gloss equivalent to that of Example 1. Further, when the emulsified pasta sauce was observed with a digital microscope, five or more oil droplets having an emulsified particle diameter of 50 μm or more were observed.
［実施例７］
実施例１において、ヒドロキシプロピル化リン酸架橋澱粉を湿熱処理された澱粉に置き換えた以外は実施例１と同様の方法で調製し、一食分の乳化パスタソース（５０ｇ）を得た。
得られた乳化パスタソースについて、試験例３の評価基準に基づき評価したところ、実施例１と同等のツヤを有するものであった。また、乳化パスタソースをデジタルマイクロスコープで観察した際に乳化粒子径が５０μｍ以上の油滴が５個以上観察された。
[Example 7]
In Example 1, it prepared by the method similar to Example 1 except having replaced the hydroxypropylated phosphoric acid crosslinked starch with the starch heat-moisture-treated, and obtained the emulsified pasta sauce (50g) for one serving.
When the obtained emulsified pasta sauce was evaluated based on the evaluation criteria of Test Example 3, it had a gloss equivalent to that of Example 1. Further, when the emulsified pasta sauce was observed with a digital microscope, five or more oil droplets having an emulsified particle diameter of 50 μm or more were observed.
［実施例８］
実施例１において、ヒドロキシプロピル化リン酸架橋澱粉をアセチル化アジピン酸架橋澱粉に置き換えた以外は実施例１と同様の方法で調製し、一食分の乳化パスタソース（５０ｇ）を得た。
得られた乳化パスタソースについて、試験例３の評価基準に基づき評価したところ、実施例１と同等のツヤを有するものであった。また、乳化パスタソースをデジタルマイクロスコープで観察した際に乳化粒子径が５０μｍ以上の油滴が５個以上観察された。
[Example 8]
In Example 1, it prepared by the method similar to Example 1 except having replaced the hydroxypropylated phosphoric acid crosslinked starch with the acetylated adipic acid crosslinked starch, and obtained the emulsified pasta sauce (50g) for one serving.
When the obtained emulsified pasta sauce was evaluated based on the evaluation criteria of Test Example 3, it had a gloss equivalent to that of Example 1. Further, when the emulsified pasta sauce was observed with a digital microscope, five or more oil droplets having an emulsified particle diameter of 50 μm or more were observed.
［比較例４］
実施例１において、菜種油を２１ｋｇ、ナチュラルチーズを３ｋｇ、クリームを７ｋｇに配合変更し、増加分を清水で調整した以外は実施例１と同様の方法で、品温２５℃における粘度が７Ｐａ・ｓとなるよう調製した。脂質含有量は２６％であった。
得られたソースは、脂質含有量が多いために乳化が不十分で油相が多量に分離した状態となり、乳化パスタソースを得ることはできなかった。
[Comparative Example 4]
In Example 1, 21 kg of rapeseed oil, 3 kg of natural cheese, 7 kg of cream were changed, and the viscosity was adjusted to 7 Pa · s at a product temperature of 25 ° C. in the same manner as in Example 1 except that the increment was adjusted with fresh water. It prepared so that it might become. The lipid content was 26%.
Since the obtained sauce had a high lipid content, the emulsification was insufficient and the oil phase was separated in a large amount, and an emulsified pasta sauce could not be obtained.
Claims (4)
該乳化パスタソースが加熱処理されてあり、
脂質を１３％以上２５％以下含有し、
品温２５℃における、２０１ｇの遠心力で３分間遠心分離した際のソース全量に対する脂質分離量が０．１％以上４％以下、
ソースの粘度が０．５Ｐａ・ｓ以上１５Ｐａ・ｓ以下である、
乳化パスタソース。 It is an emulsified pasta sauce that is eaten with the sauce remaining at room temperature (1-30 ° C.) at a rate of 50 g or more and 100 g or less for a boiled pasta meal,
The emulsified pasta sauce is heat-treated,
Containing 13% to 25% lipid,
Lipid separation amount is 0.1% or more and 4% or less with respect to the total amount of the source when centrifuged at 201 g of centrifugal force at an article temperature of 25 ° C. for 3 minutes,
The viscosity of the source is 0.5 Pa · s or more and 15 Pa · s or less,
Emulsified pasta sauce.
さらに、原料として生澱粉を含有する、
乳化パスタソース。 The emulsified pasta sauce according to claim 1,
Furthermore, containing raw starch as a raw material,
Emulsified pasta sauce.
さらに、原料として、加熱処理又はヒドロキシプロピル化又はアセチル化された澱粉から選ばれる一種以上を含有する、
乳化パスタソース。 The emulsified pasta sauce according to claim 2,
Furthermore, the raw material contains one or more selected from heat-treated or hydroxypropylated or acetylated starch,
Emulsified pasta sauce.
さらに増粘多糖類を含有する、
乳化パスタソース。
In the emulsified pasta sauce according to claim 2 or 3,
Further containing thickening polysaccharides,
Emulsified pasta sauce.
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| WO2019022137A1 (en) | 2017-07-28 | 2019-01-31 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Emulsified seasoning and production method thereof |
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| JP2004105093A (en) * | 2002-09-18 | 2004-04-08 | Q P Corp | Fish roe food |
| JP2004215539A (en) * | 2003-01-14 | 2004-08-05 | Q P Corp | Oil-in-water type emulsified pasta sauce packed in container |
| JP2006075027A (en) * | 2004-09-07 | 2006-03-23 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsion stabilizer for sauce, sauce produced by using the same and production method for the sauce |
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| WO2018021192A1 (en) | 2016-07-29 | 2018-02-01 | 住友化学株式会社 | Alumina and method for producing automotive catalyst using same |
| WO2019022137A1 (en) | 2017-07-28 | 2019-01-31 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Emulsified seasoning and production method thereof |
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