JP2018166423A - Emulsification sauce and packaged sauce - Google Patents

Abstract

To provide an emulsification sauce that does not lose its fluidity even if it is cooled below freezing point and can be used in its cooled state, and is excellent in storability and handling property, and to provide a packaged sauce using the emulsification sauce.SOLUTION: The emulsification sauce of the present invention contains fermentation cellulose and oil/fat and has fluidity at a product temperature of -5°C or less. Preferably, the content of the fermentation cellulose is 0.03 mass% or more, and the content of the oil/fat is 20 mass% or more, and furthermore thickening polysaccharide is contained by 0.01 mass% or more, and also the salt concentration in the aqueous phase of the emulsification sauce is 3.0 mass% or more. The present invention includes a packaged sauce comprising a flexible container and its content and in which the content being the above-mentioned emulsification sauce of the present invention.SELECTED DRAWING: 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 fermented cellulose and fats and oils and having fluidity at a product temperature of -5 ° C or lower.

  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 from the freezer, and after standing for 3 minutes in an environment at an air temperature of 20 ° C., one of the four corners of the container of the bag container in the container-packed sauce is cut, Forming an opening with a maximum delivery length of 20 mm, testing whether or not the source to be evaluated, which is the content, can be pushed out of the opening with the fingers, with the opening facing downward When it is possible, it is evaluated that the source to be evaluated has fluidity in a state where the product temperature is −5 ° C. or lower.

  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”.

  One of the main characteristics of the emulsified sauce of the present invention is that it contains fermented cellulose. Fermented cellulose is a fibrous cellulose produced by cellulose-producing bacteria classified into the genus Agrobacterium, Acetobacter, Pseudomonas, etc. The fiber is thinner and longer than crystalline cellulose derived from plant pulp. The entanglement is more precise.

  As described above, the emulsified sauce of the present invention has fluidity at a product temperature of −5 ° C. or lower, and although the expression mechanism of such fluidity is not clear, it is presumed to be due to the action of fermented cellulose. That is, a normal emulsified sauce containing no fermented cellulose is released from an emulsified state and separated into an aqueous phase and an oil phase at a product temperature of −5 ° C. or lower. Since the emulsified state is formed by incorporating moisture and oil into the three-dimensional network structure, the emulsification source of the present invention is cooled and the product temperature is -5 ° C or lower. As a state, as long as the three-dimensional network structure is maintained, the emulsified state is maintained, and it is difficult to separate into an aqueous phase and an oil phase. Moreover, since the three-dimensional network structure by this fermented cellulose is maintained without being destroyed even if cooling and subsequent thawing are repeated several times so that the product temperature becomes −5 ° C. or less, for example, the product temperature −5 ° C. The emulsified sauce of the present invention stored in the following state is naturally thawed (temperature rise by leaving it at room temperature without heating), and only a part of the emulsified sauce is used, and the rest is re-cooled to obtain a product. Even when stored at a temperature of -5 ° C or lower, the rest of the emulsified sauce has fluidity at a temperature of -5 ° C or lower.

  In the emulsified sauce of the present invention, the content of fermented cellulose is preferably 0.03% by mass or more, more preferably 0.03 to 1.0% by mass, based on the total mass of the emulsified source. If the content of fermented cellulose is too small, the significance of using this is poor, and if the content of fermented cellulose is too large, the emulsion stability may be impaired.

  The emulsified sauce of the present invention further contains fats and oils in addition to the fermented cellulose. As fats and oils, those usually used in the food field can be used without particular limitation. For example, sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, olive oil, palm oil, palm kernel oil, rapeseed oil, rice bran oil, safflower Vegetable oils such as oil, sesame oil, kapok oil, coconut oil, linseed oil, sesame oil, grape oil; animal fats such as cow fat, lard, fish oil, whale oil, butter and other milk fats; one or more of these oils Hardened oil, raw oil, processed oil and fat such as transesterified oil, and the like, which can be used alone or in combination of two or more thereof. Among these oils and fats, vegetable oils and fats are preferable from the viewpoint of flavor and health, and sunflower oil is particularly preferable. When sunflower oil is used as an emulsifying sauce, the fluidity of the emulsifying sauce at a product temperature of −5 ° C. or lower can be further improved.

  In the emulsified sauce of the present invention, the content of fats and oils is preferably 20% by mass or more, more preferably 20 to 50% by mass, based on the total mass of the emulsified source. If the oil content is too small, the water content is relatively increased, so that the fluidity of the emulsified sauce at an article temperature of −5 ° C. or lower may be remarkably lowered, and the fat content is high. If too much, there is a risk of emulsion collapse.

  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 particularly preferably used in the present invention because it is particularly excellent in improving the emulsification stability of the emulsification source.

  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 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 emulsified sauce of the present invention typically includes a source part (paste food composition) having fluidity at room temperature (25 ° C.), and the ingredients (fermented cellulose, fats and oils, thickening polysaccharides) in the source part. , Salt) 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, emulsifiers, stabilizers, and coloring agents, can be used for the source part, depending on the type of emulsified sauce. It can be appropriately selected depending on the case.

  The emulsified sauce of the present invention can be produced by mixing raw materials including fermented cellulose, fats and oils, and homogenizing using a homogenizer or the like. The pulverization step of 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 1-8, Comparative Example 1 and Reference Examples 1-2]
Raw materials other than salt and water (fermented cellulose, thickening polysaccharide, emulsifier) are added to the fats and oils, and the mixture is rotated using a homogenizer (trade name “POLYTRON (registered trademark) PT-2500E” manufactured by KINAMATICA). The mixture was stirred at several 13500 rpm 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.
・ Soybean oil (J-Oil Mills Co., Ltd., trade name “J-soybean white oil”)
・ Sunflower oil (trade name “J-Sunflower Oil SL” manufactured by J-Oil Mills Co., Ltd.)
・ Xanthan gum (made by DSP Gokyo Food & Chemical Co., Ltd., trade name “Monato Gum GS”)
Emulsifier (Mitsubishi Chemical Foods, trade name “Ryoto Sugar Ester P1670”, HLB value 16)

[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 fluidity after re-cooling)]
In the evaluation test 1, after the natural thawing in the above 2), the packaged sauce was left to stand in a freezer at an internal temperature of −20 ° C. for 5 hours, and then the evaluation test 1 and the above were carried out sequentially. Similarly, the fluidity | liquidity in the state of the product temperature of -5 degrees C or less of the content was evaluated. The results (average score of 10 panelists) are shown in Table 1 below.

As shown in Table 1, the emulsified sauce of each Example containing fermented cellulose and fats and oils is superior in fluidity after cooling and after recooling, as compared with the emulsified source of Comparative Example 1 not containing fermented cellulose. It was. For this reason, in order to obtain an emulsified sauce that can be used in the cooled state without losing fluidity even when cooled below the freezing point, the use of fermented cellulose is necessary. It turns out that it is effective.
On the other hand, Reference Examples 1 and 2 both resulted in inferior fluidity while containing both fermented cellulose and fats and oils, but the reason for this is that Reference Example 1 has too little oil and fat content. Example 2 is considered to be because the aqueous phase salinity is too low. Therefore, it can be seen that in order to obtain an emulsified sauce having excellent storage stability and handling property, in addition to the use of fermented cellulose and fats and oils, attention should be paid to the fat content and aqueous phase salt concentration.
From the comparison between Examples 1 to 3, the content of fats and oils is preferably about 30 to 50% by mass, which is a range including Examples 2-3, and particularly about 30 to 40% by mass which is a range including Example 2. Is preferable. Moreover, it turns out that the sunflower oil is more effective than soybean oil as a kind of fats and oils from contrast with Examples 2-3 and Examples 6-7.
From the comparison between Examples 2-3 and Examples 4-5, it is found that the content of fermented cellulose is preferably 0.15% by mass or more, which is a range including Examples 4-5.
From the comparison between Example 2 and Example 8, it can be seen that the aqueous phase salt concentration of the emulsification source is preferably 4.5% by mass or more, which is the range including Example 2.

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

Claims (7)

  An emulsified sauce containing fermented cellulose and fats and oils and having fluidity at a product temperature of -5 ° C or lower. 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 after standing for 3 minutes in an environment at an air temperature of 20 ° C., one of the four corners of the container of the bag container in the container-packed sauce is cut, Forming an opening with a maximum delivery length of 20 mm, testing whether or not the source to be evaluated, which is the content, can be pushed out of the opening with the fingers, with the opening facing downward When it is possible, it is evaluated that the source to be evaluated has fluidity in a state where the product temperature is −5 ° C. or lower.   The emulsified sauce according to claim 1 or 2, wherein the content of the fermented cellulose is 0.03% by mass or more.   The emulsification sauce according to any one of claims 1 to 3, wherein the content of the oil or fat is 20% by mass or more.  Furthermore, the emulsification sauce of any one of Claims 1-4 which contains 0.01 mass% or more of thickening polysaccharides.   The emulsification source according to any one of claims 1 to 5, wherein a salinity concentration in the aqueous phase of the emulsification source is 3.0% by mass or more.   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 1-6.