JP7087173B1 - sauce - Google Patents
sauce Download PDFInfo
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- JP7087173B1 JP7087173B1 JP2021107091A JP2021107091A JP7087173B1 JP 7087173 B1 JP7087173 B1 JP 7087173B1 JP 2021107091 A JP2021107091 A JP 2021107091A JP 2021107091 A JP2021107091 A JP 2021107091A JP 7087173 B1 JP7087173 B1 JP 7087173B1
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 76
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000002253 acid Substances 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 239000002562 thickening agent Substances 0.000 claims abstract description 20
- 230000000694 effects Effects 0.000 claims abstract description 18
- 229920000881 Modified starch Polymers 0.000 claims description 4
- 239000004368 Modified starch Substances 0.000 claims description 4
- 235000019426 modified starch Nutrition 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 23
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- 238000010586 diagram Methods 0.000 abstract 1
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- 239000003921 oil Substances 0.000 description 12
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- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
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- 239000002994 raw material Substances 0.000 description 9
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- -1 reduced water candy Chemical class 0.000 description 4
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- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 3
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- 235000002566 Capsicum Nutrition 0.000 description 2
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- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
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- 240000004584 Tamarindus indica Species 0.000 description 2
- 235000004298 Tamarindus indica Nutrition 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
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- 239000003549 soybean oil Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
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- 239000000052 vinegar Substances 0.000 description 2
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
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- 244000291564 Allium cepa Species 0.000 description 1
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- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
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- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
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- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
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- 241000758706 Piperaceae Species 0.000 description 1
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- 235000003434 Sesamum indicum Nutrition 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
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- 239000001913 cellulose Substances 0.000 description 1
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- 235000012343 cottonseed oil Nutrition 0.000 description 1
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- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
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- 150000002016 disaccharides Chemical class 0.000 description 1
- 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 1
- 235000013345 egg yolk Nutrition 0.000 description 1
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- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical group 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
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- 239000013505 freshwater Substances 0.000 description 1
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- 239000001530 fumaric acid Substances 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
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- 229960002154 guar gum Drugs 0.000 description 1
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- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
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- 239000000944 linseed oil Substances 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
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- 239000004006 olive oil Substances 0.000 description 1
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- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 1
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- 235000015277 pork Nutrition 0.000 description 1
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- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
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- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
【課題】ソースに求められる好ましい風味を有し、かつ、塩味、酸味が際立ちすぎない、まろやかな味わいに優れ、常温流通可能なソースの提供。【解決手段】本発明は、酢酸、増粘剤、食塩及び水を含むソースであって、ｐＨが、４．２以上５．５以下であり、水分活性が、０．９０以上０．９４以下であり、総酸量が、前記ソースの総量に対して０．２０質量％以上０．７０質量％以下であり、増粘剤の含有量が、酢酸１質量部に対して１．０質量部以上５．０質量部以下であり、食塩の含有量が、前記ソースの総量に対して５．０質量％以下であることを特徴とする。【選択図】なしPROBLEM TO BE SOLVED: To provide a sauce which has a preferable flavor required for a sauce, is excellent in mellow taste without excessive saltiness and acidity, and can be distributed at room temperature. The present invention is a source containing acetic acid, a thickener, salt and water, having a pH of 4.2 or more and 5.5 or less, and a water activity of 0.90 or more and 0.94 or less. The total amount of acid is 0.20% by mass or more and 0.70% by mass or less with respect to the total amount of the sauce, and the content of the thickener is 1.0 part by mass with respect to 1 part by mass of acetic acid. It is characterized in that it is 5.0 parts by mass or less and the content of salt is 5.0% by mass or less with respect to the total amount of the sauce. [Selection diagram] None
Description
本発明は、ソースに関し、詳細には、少なくとも酢酸、食塩、増粘剤、及び水を含むソースに関する。 The present invention relates to a source and, in particular, to a source containing at least acetic acid, salt, thickener, and water.
従来、パスタ用等のソースが市販されている。例えば、特許文献１では、野菜類のペースト、酢、油及び増粘剤を含有し、粘度が１０００～４０００センチポアズであることを特徴とするパスタ用ソースが提案されている。特許文献１に記載の配合では、ソースの水分活性が高く、常温流通のためにはレトルト殺菌処理を施す必要があった。しかし、レトルト殺菌処理を施すと、高温殺菌のため、凝集や食味の劣化が起こっていた。そのため、良好な食味を有し、常温流通可能なソースが求められている。 Conventionally, sauces for pasta and the like are commercially available. For example, Patent Document 1 proposes a pasta sauce containing a vegetable paste, vinegar, oil and a thickener and having a viscosity of 1000 to 4000 centipoise. In the formulation described in Patent Document 1, the water activity of the sauce is high, and it is necessary to perform a retort sterilization treatment for normal temperature distribution. However, when the retort sterilization treatment was applied, aggregation and deterioration of taste occurred due to high temperature sterilization. Therefore, there is a demand for a sauce that has a good taste and can be distributed at room temperature.
上記のような課題に対して、特許文献２では、酸と共に増粘剤としてワキシースターチを含有し、ｐＨが３．６～４．３で且つ粘度がコンシストメーターでの２０℃における測定値として３０～１５０ｍｍであることを特徴とするサラダ風味パスタ用ソースが提案されている。また、特許文献３では、香辛料と食用油脂を含有するパスタソースであって、エタノール又は酢酸の少なくとも一方を含有することを特徴とするパスタソースが提案されている。 In response to the above problems, Patent Document 2 contains waxy starch as a thickener together with an acid, has a pH of 3.6 to 4.3, and has a viscosity as a measured value at 20 ° C. with a consistometer. A sauce for salad-flavored pasta, which is characterized by having a diameter of 30 to 150 mm, has been proposed. Further, Patent Document 3 proposes a pasta sauce containing spices and edible oils and fats, which is characterized by containing at least one of ethanol and acetic acid.
しかし、特許文献２に記載の配合では、ソース中の酸量が多く、酸味が強くなり過ぎるものであった。また、特許文献３に記載の配合では、粘性付与成分をパスタソースに添加した場合は、スパイシーな風味及びフレッシュ感が損なわれたことが記載されており、ソースに求められる風味を維持することが困難であった。したがって、本発明の目的は、レトルト殺菌処理を施さずに常温流通可能であり、ソースに求められる好ましい風味を有し、かつ、塩味、酸味が際立ちすぎない、まろやかな味わいに優れたソースを提供することにある。 However, in the formulation described in Patent Document 2, the amount of acid in the sauce is large and the acidity becomes too strong. Further, in the formulation described in Patent Document 3, it is described that when the viscosity-imparting component is added to the pasta sauce, the spicy flavor and the freshness are impaired, and the flavor required for the sauce can be maintained. It was difficult. Therefore, an object of the present invention is to provide a sauce which can be distributed at room temperature without being subjected to retort sterilization treatment, has a favorable flavor required for a sauce, and has an excellent mellow taste in which saltiness and acidity are not too conspicuous. To do.
本発明者らは上記課題を解決するために鋭意検討した結果、驚くべきことに、酢酸、食塩、増粘剤及び水を含むソースにおいて、ｐＨ及び水分活性を調節しながら、酸、増粘剤、及び食塩の含有量を特定の範囲内に調整することによって、ソースに求められる好ましい風味を有し、かつ、塩味、酸味が際立ちすぎない、まろやかな味わいのソースに優れ、常温流通可能なソースが得られることを知見した。本発明は、かかる知見に基づいて完成されたものである。 As a result of diligent studies to solve the above problems, the present inventors surprisingly found that in a source containing acetic acid, salt, thickener and water, the acid and thickener while adjusting the pH and water activity. By adjusting the content of salt and salt within a specific range, the sauce has a favorable flavor required for the sauce, and the saltiness and acidity are not too conspicuous, and the sauce has a mellow taste and can be distributed at room temperature. Was found to be obtained. The present invention has been completed based on such findings.
すなわち、本発明の一態様によれば、
酢酸、食塩、増粘剤及び水を含むソースであって、
ｐＨが、４．２以上５．５以下であり、
水分活性が、０．９０以上０．９４以下であり、
総酸量が、前記ソースの総量に対して０．２０質量％以上０．８０質量％以下であり、
増粘剤の含有量が、酢酸１質量部に対して１．０質量部以上５．０質量部以下であり、
食塩の含有量が、前記ソースの総量に対して５．０質量％以下であることを特徴とする、
ソースが提供される。
That is, according to one aspect of the present invention.
A source containing acetic acid, salt, thickener and water,
The pH is 4.2 or more and 5.5 or less,
Water activity is 0.90 or more and 0.94 or less,
The total amount of acid is 0.20% by mass or more and 0.80% by mass or less with respect to the total amount of the sauce.
The content of the thickener is 1.0 part by mass or more and 5.0 part by mass or less with respect to 1 part by mass of acetic acid.
The content of salt is 5.0% by mass or less based on the total amount of the sauce.
Source is provided.
本発明の態様においては、前記増粘剤が、ガム質及び加工澱粉からなる群から選択される少なくとも１種であることが好ましい。 In the aspect of the present invention, it is preferable that the thickener is at least one selected from the group consisting of gum and modified starch.
本発明の態様においては、前記食塩の含有量が、前記ソースの総量に対して１．５質量％以上であることが好ましい。 In the aspect of the present invention, the content of the salt is preferably 1.5% by mass or more with respect to the total amount of the sauce.
本発明の態様においては、水分含有量が、前記ソースの総量に対して４０質量％以上７５質量％以下であることが好ましい。 In the aspect of the present invention, the water content is preferably 40% by mass or more and 75% by mass or less with respect to the total amount of the sauce.
本発明の態様においては、前記酢酸の含有量が、前記ソースの総量に対して０．０５質量％以上０．８質量％以下であることが好ましい。 In the aspect of the present invention, the content of the acetic acid is preferably 0.05% by mass or more and 0.8% by mass or less with respect to the total amount of the sauce.
本発明の態様においては、前記ソースが非レトルト品であることが好ましい。 In the aspect of the present invention, it is preferable that the source is a non-retort product.
本発明によれば、ソースに求められる好ましい風味を有し、かつ、塩味、酸味が際立ちすぎない、まろやかな味わいに優れ、常温流通可能なソースを提供することができる。このようなソースの品質向上によって、消費者の購買意欲を高め、ソースのさらなる市場拡大が期待できる。 According to the present invention, it is possible to provide a sauce which has a favorable flavor required for a sauce, is excellent in mellow taste without excessive saltiness and acidity, and can be distributed at room temperature. By improving the quality of such sauces, it is expected that consumers will be more motivated to purchase and the market for sauces will be further expanded.
＜ソース＞
本発明のソースは、少なくとも、酢酸、食塩、増粘剤及び水を含むものであり、食用油脂、糖類、卵黄、野菜ペースト、及び乳原料等の他の原料等をさらに含んでもよい。本発明のソースは、ｐＨ、水分活性、及び各原料の含有量を調節することで、ソースに求められる好ましい風味を有し、かつ、塩味、酸味が際立ちすぎない、まろやかな味わいに優れ、常温流通可能なものとなっている。特に、本発明のソースは、１２１℃４分相当未満で加熱処理を施す非レトルト品であることが好ましい。このようなソースは、パスタ、ドリア、グラタン、ラザニア、パン、肉料理、魚料理、および野菜料理等に用いることができ、特にパスタ用ソースとして好適である。
<Source>
The sauce of the present invention contains at least acetic acid, salt, a thickener and water, and may further contain other raw materials such as edible fats and oils, sugars, egg yolks, vegetable pastes, and dairy raw materials. The sauce of the present invention has a favorable flavor required for the sauce by adjusting the pH, water activity, and the content of each raw material, and has an excellent mellow taste in which saltiness and acidity are not too conspicuous, and is at room temperature. It is available for distribution. In particular, the source of the present invention is preferably a non-retort product that is heat-treated at 121 ° C. for less than 4 minutes. Such sauces can be used in pasta, doria, gratin, lasagna, bread, meat dishes, fish dishes, vegetable dishes and the like, and are particularly suitable as pasta sauces.
本発明のソースは、乳化状であることが好ましい。乳化状ソースは、水中油型（Ｏ／Ｗ型）エマルションやＷ／Ｏ／Ｗ型複合エマルションの構成を有してもよく、水中油型（Ｏ／Ｗ型）エマルションの構成がより好ましい。 The source of the present invention is preferably in the form of an emulsified product. The emulsified sauce may have an oil-in-water (O / W-type) emulsion or a W / O / W-type composite emulsion, and an oil-in-water (O / W-type) emulsion is more preferable.
（ｐＨ）
本発明のソースのｐＨは、４．２以上５．５以下であり、好ましくは４．３以上であり、より好ましくは４．４以上であり、また、好ましくは５．４以下であり、より好ましくは５．３以下である。ｐＨが上記数値範囲内であれば、酸味を抑えながら、保存性に優れ、常温流通可能なソースを提供することができる。ソースのｐＨの値は、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて測定した値である。
(PH)
The pH of the source of the present invention is 4.2 or more and 5.5 or less, preferably 4.3 or more, more preferably 4.4 or more, and preferably 5.4 or less. It is preferably 5.3 or less. When the pH is within the above numerical range, it is possible to provide a sauce which is excellent in storage stability and can be distributed at room temperature while suppressing acidity. The pH value of the source is a value measured using a pH measuring device (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C.
（水分活性）
本発明のソースの水分活性は、０．９０以上０．９４以下であり、好ましくは０．９１以上であり、より好ましくは０．９２以上である。ソースの水分活性が上記数値範囲内であれば、水分活性を低下させるための塩分の添加量を抑えることで、ソースの塩味を抑え、まろやかな味わいにすることができる。また、殺菌温度が低くなるため、ソースの食味の劣化を抑制することができる。ソースの水分活性は、１気圧、品温２５℃とした時に、水分活性測定装置（ｎｏｖａｓｉｎａ社製、型番：ＬａｂＭａｓｔｅｒ－ａｗ）を用いて測定した値である。
(Water activity)
The water activity of the source of the present invention is 0.90 or more and 0.94 or less, preferably 0.91 or more, and more preferably 0.92 or more. When the water activity of the sauce is within the above numerical range, the saltiness of the sauce can be suppressed and the taste can be mellow by suppressing the amount of salt added to reduce the water activity. Further, since the sterilization temperature is lowered, deterioration of the taste of the sauce can be suppressed. The water activity of the source is a value measured using a water activity measuring device (manufactured by novasina, model number: LabMaster-aw) at 1 atm and a product temperature of 25 ° C.
（水分含有量）
本発明のソースの水分含有量は、特に限定されずに他の成分の含有量に応じて適宜設定することができる。ソースの水分含有量は、例えば、好ましくは４０質量％以上７５質量％以下であり、より好ましくは４５質量％以上６０質量％以下であり、さらに好ましくは４５質量％以上５５質量％以下である。
(Moisture content)
The water content of the source of the present invention is not particularly limited and can be appropriately set according to the content of other components. The water content of the sauce is, for example, preferably 40% by mass or more and 75% by mass or less, more preferably 45% by mass or more and 60% by mass or less, and further preferably 45% by mass or more and 55% by mass or less.
（酢酸）
本発明のソースには、酢酸を配合することで、上記の好適な数値範囲のｐＨに調整することができる。酢酸の含有量は、ソースの総量に対して、０．０５質量％以上０．８質量％以下であり、好ましくは０．１質量％以上０．６質量％以下であり、より好ましくは０．１５質量％以上０．４質量％以下である。酢酸の含有量が上記数値範囲内であれば、ソースの微生物発生を制御して保存性を高めながら、ソースの酸味を抑え、まろやかな味わいにすることができる。
(Acetic acid)
By adding acetic acid to the source of the present invention, the pH can be adjusted to the above-mentioned suitable numerical range. The content of acetic acid is 0.05% by mass or more and 0.8% by mass or less, preferably 0.1% by mass or more and 0.6% by mass or less, and more preferably 0. It is 15% by mass or more and 0.4% by mass or less. When the content of acetic acid is within the above numerical range, the acidity of the sauce can be suppressed and the sauce can be made to have a mellow taste while controlling the generation of microorganisms in the sauce to improve the storage stability.
（酸材）
本発明のソースには、上記の酢酸以外にも、酸材がさらに含まれていてもよい。酸材としては、例えば、クエン酸、リンゴ酸、乳酸、ソルビン酸、安息香酸、アジピン酸、フマル酸、コハク酸等の有機酸及びそれらの塩、燐酸、塩酸等の無機酸及びそれらの塩、レモン果汁、リンゴ果汁、オレンジ果汁、乳酸発酵乳等を用いることができる。これらの酸材を配合することで、ソースのｐＨを調整したり、ソースの食味を良好にしたりすることができる。酢酸以外の酸材含有量は、目的とするｐＨや酢酸の含有量に応じて適宜調節することができる。
(Acid material)
In addition to the above acetic acid, the source of the present invention may further contain an acid material. Examples of the acid material include organic acids such as citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid and succinic acid and salts thereof, inorganic acids such as phosphoric acid and hydrochloric acid and salts thereof. Lemon juice, apple juice, orange juice, lactic acid fermented milk and the like can be used. By blending these acid materials, the pH of the sauce can be adjusted and the taste of the sauce can be improved. The content of the acid material other than acetic acid can be appropriately adjusted according to the target pH and the content of acetic acid.
（総酸量）
本発明のソースの総酸量は、ソース中の酢酸およびそれ以外の酸材の合計含有量である。総酸量は、ソースの総量に対して０．２０質量％以上０．８０質量％以下であり、好ましくは０．２５質量％以上０．６５質量％以下であり、より０．３０質量％以上０．６０質量％以下である。総酸量が上記数値範囲内であれば、ソースの微生物発生を制御して保存性を高めながら、ソースの酸味を抑え、まろやかな味わいにすることができる。
(Total acid amount)
The total acid content of the source of the present invention is the total content of acetic acid and other acid materials in the source. The total amount of acid is 0.20% by mass or more and 0.80% by mass or less, preferably 0.25% by mass or more and 0.65% by mass or less, more preferably 0.30% by mass or more, based on the total amount of the source. It is 0.60% by mass or less. When the total amount of acid is within the above numerical range, the acidity of the sauce can be suppressed and the sauce can be made to have a mellow taste while controlling the generation of microorganisms in the sauce to improve the storage stability.
（増粘剤）
ソースに用いる多糖類としては、ガム質や加工澱粉を用いることができる。ガム質としては、例えば、キサンタンガム、コンニャクガム、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、及びアラビアガム等が挙げられる。これらの１種のみを用いてもよいし、２種以上を組み合わせて用いてもよい。これらの中でも、キサンタンガム、タマリンドシードガムを用いることが好ましい。
(Thickener)
As the polysaccharide used for the sauce, gum or modified starch can be used. Examples of the gum quality include xanthan gum, konjak gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, gum arabic and the like. Only one of these may be used, or two or more thereof may be used in combination. Among these, it is preferable to use xanthan gum and tamarind seed gum.
加工澱粉としては、馬鈴薯澱粉、トウモロコシ澱粉コーンスターチ（例えば、スイートコーン由来、デントコーン由来、ワキシーコーン由来のコーンスターチ）、タピオカ澱粉、サゴ澱粉、甘藷澱粉、小麦澱粉、及び米澱粉等の澱粉に、架橋処理、乳化処理、エステル化処理、エーテル化処理、酸化処理等を行ったものが挙げられる。例えば、架橋澱粉としては、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、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、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、リン酸モノエステル化リン酸架橋澱粉、リン酸架橋澱粉、リン酸化澱粉等が挙げられる。これらの１種のみを用いてもよいし、２種以上を組み合わせて用いてもよい。これらの中でも、トウモロコシ澱粉コーンスターチ由来の加工澱粉を用いることが好ましい。 The processed starch is cross-linked to starch such as horse bell starch, corn starch corn starch (for example, sweet corn-derived, dent corn-derived, waxy corn-derived corn starch), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. , Emulsification treatment, esterification treatment, etherification treatment, oxidation treatment and the like. For example, examples of the cross-linked starch include acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, and phosphorus. Examples thereof include acid monoesterified phosphoric acid cross-linked starch, phosphoric acid cross-linked starch, and phosphorylated starch. Only one of these may be used, or two or more thereof may be used in combination. Among these, it is preferable to use modified starch derived from corn starch corn starch.
増粘剤の含有量は、酢酸１質量部に対して、１．０質量部以上５．０質量部以下であり、好ましくは１．５質量部以上４．０質量部以下であり、より好ましくは２．０質量部以上３．０質量部以下である。増粘剤の含有量が上記数値範囲内であれば、ソースの食感をマイルドで滑らかにすることができる。 The content of the thickener is 1.0 part by mass or more and 5.0 parts by mass or less, preferably 1.5 parts by mass or more and 4.0 parts by mass or less, more preferably, with respect to 1 part by mass of acetic acid. Is 2.0 parts by mass or more and 3.0 parts by mass or less. When the content of the thickener is within the above numerical range, the texture of the sauce can be mild and smooth.
（食塩）
本発明のソースは、食塩を配合することで水分活性を調節することができる。食塩の含有量は、ソースの総量に対して、５．０質量％以下であり、好ましくは４．７質量％以下であり、より好ましくは４質量％以下であり、また、好ましくは１．５質量％以上であり、より好ましくは２．０質量％以上であり、さらに好ましくは２．５質量％以上であり、さらにより好ましくは３．０質量％以上である。食塩の含有量が上記数値範囲内であれば、ソースの塩味を調節してまろやかな味わいを保ちながら水分活性を下げて、ソースの保存性を向上させることができる。食塩の含有量は、例えば、モール法や電位差滴定法により測定した塩化物イオン量より算出することができる。
(Salt)
The source of the present invention can regulate the water activity by blending salt. The content of salt is 5.0% by mass or less, preferably 4.7% by mass or less, more preferably 4% by mass or less, and preferably 1.5% by mass, based on the total amount of the source. It is 0% by mass or more, more preferably 2.0% by mass or more, further preferably 2.5% by mass or more, and even more preferably 3.0% by mass or more. When the salt content is within the above numerical range, the saltiness of the sauce can be adjusted to maintain a mellow taste while lowering the water activity to improve the storage stability of the sauce. The salt content can be calculated from, for example, the amount of chloride ions measured by the Mohr method or the potentiometric titration method.
（食用油脂）
本発明のソースに用いる食用油脂は、特に限定されず従来公知の食用油脂を用いることができる。食用油脂としては、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル等の植物油脂、魚油、牛脂、豚脂、鶏脂、又はＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を挙げることができる。これらの中でも、植物油脂を用いることが好ましく、菜種油、大豆油、コーン油、パーム油、又はこれらの混合油を用いることがより好ましい。
(Edible oils and fats)
The edible oil / fat used for the source of the present invention is not particularly limited, and conventionally known edible oil / fat can be used. Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, flaxseed oil, rice oil, camellia oil, sesame oil, grape seed oil, peanut oil, almond. After applying chemical or enzymatic treatment such as oil, vegetable oil such as avocado oil, fish oil, beef oil, pork oil, chicken oil, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, ester exchange oil, etc. Examples thereof include the obtained oils and fats. Among these, it is preferable to use vegetable oils and fats, and it is more preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.
食用油脂の含有量は、ソースの総量に対して、好ましくは１０質量％以上４０質量％以下であり、より好ましくは１２質量％以上３８質量％以下であり、さらに好ましくは１５質量％以上３５質量％以下である。食用油脂の含有量が上記数値範囲内であれば、油のコクを感じ易く、またソースの食感をマイルドで滑らかにすることができる。 The content of edible fats and oils is preferably 10% by mass or more and 40% by mass or less, more preferably 12% by mass or more and 38% by mass or less, and further preferably 15% by mass or more and 35% by mass or less, based on the total amount of the sauce. % Or less. When the content of edible oil and fat is within the above numerical range, the richness of the oil can be easily felt, and the texture of the sauce can be mild and smooth.
（糖類）
本発明のソースに用いる糖類は、特に限定されず従来公知の糖類を用いることができる。糖類としては、例えば、ぶどう糖及び果糖等の単糖類、蔗糖、麦芽糖、及びトレハロース等の二糖類、オリゴ糖等に加え、還元水あめ等の糖アルコール、食物繊維、セルロース等も含む概念である。これらは１種単独で用いてもよいし、２種以上を併用してもよい。
(Sugar)
The saccharide used for the source of the present invention is not particularly limited, and conventionally known saccharides can be used. The concept includes, for example, monosaccharides such as glucose and fructose, disaccharides such as glucose, malt sugar, and trehalose, oligosaccharides, and sugar alcohols such as reduced water candy, dietary fiber, and cellulose. These may be used alone or in combination of two or more.
糖類の含有量は、ソースの総量に対して、好ましくは１質量％以上２０質量％以下であり、より好ましくは２質量％以上１８質量％以下であり、さらに好ましくは５質量％以上１５質量％以下である。糖類の含有量が上記数値範囲内であれば、ソースの食感をマイルドで滑らかにすることができる。 The content of saccharides is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 18% by mass or less, and further preferably 5% by mass or more and 15% by mass or less, based on the total amount of the sauce. It is as follows. When the sugar content is within the above numerical range, the texture of the sauce can be mild and smooth.
（他の原料）
本発明のソースは、上述した原料以外に、本発明の効果を損なわない範囲でソースに通常用いられている各種原料を適宜選択し含有させることができる。例えば、トマト、タマネギ、ニンジン、ジャガイモ、カボチャ、キャベツ、ピーマン、パプリカ、セロリ、ブロッコリー、サツマイモ等の野菜ペースト、チーズ、バター、生クリーム、牛乳、乳清（ホエイ）、脱脂粉乳、乳脂肪等の乳原料、醤油、みりん、胡麻、グルタミン酸ナトリウム、ブイヨン等の調味料、からし粉、胡椒等の香辛料、レシチン、リゾレシチン、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等の乳化剤、アスコルビン酸、ビタミンＥ等の酸化防止剤、静菌剤等が挙げられる。
(Other raw materials)
In addition to the above-mentioned raw materials, the source of the present invention can appropriately select and contain various raw materials usually used for the sauce as long as the effects of the present invention are not impaired. For example, vegetable pastes such as tomatoes, onions, carrots, potatoes, pumpkins, cabbage, peppers, paprika, celery, broccoli, sweet potatoes, cheese, butter, fresh cream, milk, whey, defatted milk powder, milk fat, etc. Milk raw materials, soy sauce, mirin, sesame seeds, sodium glutamate, bouillon and other seasonings, mustard powder, pepper and other spices, lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester and other emulsifiers, ascorbic acid , Antioxidants such as Vitamin E, bacteriostatic agents and the like.
＜ソースの製造方法＞
本発明のソースの製造方法の一例について説明する。例えば、まず、清水、酢酸（食酢）、増粘剤、食塩、及び他の原料を均一になるように混合して、水相を調整し、ソースを製造することができる。続いて、調整した水相を攪拌しながら食用油脂を添加し、均一になるように混合しながら乳化処理することにより、乳化状ソースを製造することもできる。
<Sauce manufacturing method>
An example of the method for producing the source of the present invention will be described. For example, first, fresh water, acetic acid (vinegar), thickener, salt, and other raw materials can be uniformly mixed to adjust the aqueous phase to produce a sauce. Subsequently, an emulsified sauce can be produced by adding edible oils and fats while stirring the prepared aqueous phase and emulsifying the mixture so as to be uniform.
本発明のソースの製造には、通常のソースの製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な攪拌機、スティックミキサー、スタンドミキサー、ホモミキサー、ホモディスパー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。 For the production of the source of the present invention, an apparatus used for the production of a normal source can be used. Examples of such an apparatus include a general stirrer, a stick mixer, a stand mixer, a homomixer, a homodisper and the like. Examples of the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.
以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not construed as being limited to the contents of the following Examples.
＜ソースの製造例＞
［実施例１～７、比較例１～４］
表１に記載の配合割合に準じて、ソースを製造した。具体的には、まず、表１に記載の食用植物油脂以外の原料をミキサーで５分間均一撹拌した。続いて、食用植物油脂を加えて、均一になるまで撹拌した後、８０℃で３分間加熱して、ソースを得た。
<Sauce manufacturing example>
[Examples 1 to 7, Comparative Examples 1 to 4]
Sauces were produced according to the blending ratios shown in Table 1. Specifically, first, raw materials other than the edible vegetable oils and fats shown in Table 1 were uniformly stirred with a mixer for 5 minutes. Subsequently, edible vegetable oils and fats were added, stirred until uniform, and then heated at 80 ° C. for 3 minutes to obtain a sauce.
（ｐＨの測定）
上記で得られた実施例１～７及び比較例１～４のソースについて、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて、ｐＨを測定した。測定結果を表２に示した。
(Measurement of pH)
For the sources of Examples 1 to 7 and Comparative Examples 1 to 4 obtained above, a pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd.) was used at 1 atm and a product temperature of 20 ° C. And the pH was measured. The measurement results are shown in Table 2.
（水分活性の測定）
上記で得られた実施例１～７及び比較例１～４のソースについて、１気圧、品温２５℃における水分活性を水分活性測定装置（ｎｏｖａｓｉｎａ社製、型番：ＬａｂＭａｓｔｅｒ－ａｗ）を用いて測定した。測定結果を表２に示した。
(Measurement of water activity)
With respect to the sources of Examples 1 to 7 and Comparative Examples 1 to 4 obtained above, the water activity at 1 atm and a product temperature of 25 ° C. was measured using a water activity measuring device (manufactured by novasina, model number: LabMaster-aw). did. The measurement results are shown in Table 2.
（総酸量の測定）
上記で得られた実施例１～７及び比較例１～４のソースについて、下記の方法により、酢酸およびそれ以外の酸材の総量を測定した。測定結果を表２に示した。
［測定方法］
１．サンプルを１ｇ程採取する。
２．４０ｍｌまでイオン交換水等でメスアップする。
３．１％フェノールフタレイン溶液を２滴添加する。
４．０．１ｍｏｌ／ｌ水酸化ナトリウム溶液で滴定し、滴定終点まで消費した水酸化ナトリウム量から総酸量を算出する。
・終点は、液の色がわずかにピンク色になる点とする。
・次の式より総酸量を算出する。
６×Ｆ×滴定量（ｍｌ）／（サンプル量（ｇ）１０００）×１００＝総酸量（％）
（Ｆは、水酸化ナトリウムのファクター（力価）試薬購入時に商品ラベルに記載されている。）
(Measurement of total acid amount)
For the sources of Examples 1 to 7 and Comparative Examples 1 to 4 obtained above, the total amount of acetic acid and other acid materials was measured by the following method. The measurement results are shown in Table 2.
[Measuring method]
1. 1. Collect about 1 g of the sample.
Volumetric flask up to 2.40 ml with ion-exchanged water or the like.
3.1 Add 2 drops of 1% phenolphthalein solution.
4. Titrate with 0.1 mol / l sodium hydroxide solution and calculate the total acid amount from the amount of sodium hydroxide consumed up to the end of titration.
・ The end point is the point where the color of the liquid becomes slightly pink.
-Calculate the total acid amount from the following formula.
6 x F x titration (ml) / (sample amount (g) 1000) x 100 = total acid amount (%)
(F is stated on the product label when the factor (titer) reagent of sodium hydroxide is purchased.)
（官能評価）
上記で得られた実施例１～７及び比較例１～４のソースについて、複数の訓練されたパネルにより、下記の基準で、「風味」、「酸味」、及び「塩味」を官能評価した。評価結果を表２に示した。
［風味の評価基準］
◎：ソースに求められる好ましい風味が良好であった。
〇：ソースに求められる風味を有していた。
×：ソースに求められる風味を有していなかった。
［酸味の評価基準］
◎：酸味が良好であり、まろやかな味わいが好ましかった。
〇：酸味が多少弱いまたは多少強いが、まろやかな味わいには問題無かった。
×：酸味が弱いまたは強く、まろやかな味わいではなかった。
［塩味の評価基準］
◎：塩味が良好であり、まろやかな味わいが好ましかった。
〇：塩味が多少弱いまたは多少強いが、まろやかな味わいには問題無かった。
×：塩味が弱いまたは強く、まろやかな味わいではなかった。
(sensory evaluation)
The sauces of Examples 1 to 7 and Comparative Examples 1 to 4 obtained above were sensory evaluated for "flavor", "sour taste", and "salt taste" by a plurality of trained panels according to the following criteria. The evaluation results are shown in Table 2.
[Flavor evaluation criteria]
⊚: The favorable flavor required for the sauce was good.
〇: It had the flavor required for the sauce.
X: Did not have the flavor required for the sauce.
[Evaluation criteria for acidity]
◎: The acidity was good, and the mellow taste was preferred.
〇: The acidity was a little weak or a little strong, but there was no problem with the mellow taste.
X: The acidity was weak or strong, and the taste was not mellow.
[Evaluation criteria for saltiness]
◎: The salty taste was good, and the mellow taste was preferred.
〇: The saltiness was a little weak or a little strong, but there was no problem with the mellow taste.
X: The salty taste was weak or strong, and the taste was not mellow.
（保存性）
上記で得られた実施例１～７のソースについて、３５℃で２８日間静置後、対象とする生菌数を一般的な微生物試験法にて確認し、保存性を評価した。いずれのソースも生菌数は１０以下／ｇであり、保存性が良好であった。
(Preservation)
The sources of Examples 1 to 7 obtained above were allowed to stand at 35 ° C. for 28 days, and then the target viable cell count was confirmed by a general microbial test method to evaluate the storage stability. The viable cell count of each source was 10 or less / g, and the storage stability was good.
表１に示す通り、実施例１～７のソースはいずれも、ソースに求められる風味を有し、かつ、塩味、酸味が際立ちすぎない、まろやかな味わいに優れ、保存性も良好であり、常温流通可能であった。
比較例１のソースは、総酸量が多く、ｐＨが低いため、酸味が強く、まろやかな味わいではなかった。
比較例２のソースは、総酸量が低く、保存性を高めるために、食塩含有量が高くなっているため、塩味が強く、まろやかな味わいではなかった。
比較例３のソースは、増粘剤を配合しておらず、ソースに求められる風味が得られず、塩味も強く感じられ、まろやかな味わいではなかった。
比較例４のソースは、増粘剤の酢酸に対する含有量が多過ぎて、ソースの風味が損なわれていた。
As shown in Table 1, all of the sauces of Examples 1 to 7 have the flavor required for the sauce, the saltiness and acidity are not too conspicuous, the mellow taste is excellent, the storage stability is good, and the room temperature is normal. It was possible to distribute.
Since the sauce of Comparative Example 1 had a large total acid content and a low pH, it had a strong acidity and did not have a mellow taste.
The sauce of Comparative Example 2 had a low total acid content and a high salt content in order to improve the storage stability, and therefore had a strong salty taste and was not a mellow taste.
The sauce of Comparative Example 3 did not contain a thickener, did not have the flavor required for the sauce, had a strong salty taste, and was not a mellow taste.
In the sauce of Comparative Example 4, the content of the thickener with respect to acetic acid was too large, and the flavor of the sauce was impaired.
Claims (5)
ｐＨが、４．４以上５．５以下であり、
水分活性が、０．９２以上０．９４以下であり、
総酸量が、前記ソースの総量に対して０．２０質量％以上０．８０質量％以下であり、
増粘剤の含有量が、酢酸１質量部に対して１．５質量部以上５．０質量部以下であり、
食塩の含有量が、前記ソースの総量に対して５．０質量％以下であり、
前記ソースが非レトルト品であることを特徴とする、
ソース。 A source containing acetic acid, thickeners, salt and water,
The pH is 4.4 or more and 5.5 or less,
Water activity is 0.92 or more and 0.94 or less,
The total amount of acid is 0.20% by mass or more and 0.80% by mass or less with respect to the total amount of the sauce.
The content of the thickener is 1.5 parts by mass or more and 5.0 parts by mass or less with respect to 1 part by mass of acetic acid.
The content of salt is 5.0% by mass or less with respect to the total amount of the sauce .
The source is a non-retort product .
sauce.
請求項１に記載のソース。 The thickener is at least one selected from the group consisting of gum and modified starch.
The source according to claim 1.
請求項１または２に記載のソース。 The content of the salt is 1.5% by mass or more with respect to the total amount of the sauce.
The source according to claim 1 or 2.
請求項１～３のいずれか一項に記載のソース。 The water content is 40% by mass or more and 75% by mass or less with respect to the total amount of the sauce.
The source according to any one of claims 1 to 3.
請求項１～４のいずれか一項に記載のソース。 The content of the acetic acid is 0.05% by mass or more and 0.8% by mass or less with respect to the total amount of the sauce.
The source according to any one of claims 1 to 4.
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| JP2015008666A (en) | 2013-06-28 | 2015-01-19 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Sesame-containing emulsified seasoning, method for enhancing sesame flavor of sesame-containing emulsified seasoning |
| WO2019139096A1 (en) | 2018-01-10 | 2019-07-18 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Acidic liquid seasoning containing plant-derived crushed materials |
| JP2021069306A (en) | 2019-10-30 | 2021-05-06 | キユーピー株式会社 | Cooking sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0923844A (en) * | 1995-07-11 | 1997-01-28 | Asahi Denka Kogyo Kk | Acidic oil-in-water type emulsified food without acetic acid flavor and its production |
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Patent Citations (5)
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| JP2004215539A (en) | 2003-01-14 | 2004-08-05 | Q P Corp | Oil-in-water type emulsified pasta sauce packed in container |
| JP2011004688A (en) | 2009-06-26 | 2011-01-13 | Q P Corp | Emulsified sauce |
| JP2015008666A (en) | 2013-06-28 | 2015-01-19 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Sesame-containing emulsified seasoning, method for enhancing sesame flavor of sesame-containing emulsified seasoning |
| WO2019139096A1 (en) | 2018-01-10 | 2019-07-18 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Acidic liquid seasoning containing plant-derived crushed materials |
| JP2021069306A (en) | 2019-10-30 | 2021-05-06 | キユーピー株式会社 | Cooking sauce |
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