sauce

Abstract

The present invention aims to provide a sauce having a rich and deep taste. A sauce, which is a non-cooked product, characterized by containing a non-volatile acid, a volatile acid, an edible oil and a sorbate, the content of the non-volatile acid being 0.01 mass% or more and 1.8 mass% or less, the content ratio of the sorbate with respect to 1 mass part of the non-volatile acid being 0.005 mass part or more and 30 mass parts or less, and the content of the volatile acid in the sauce being greater than 0 and less than 0.1%.

Description

Technical Field

[0001] This invention relates to a sauce for food. Background Technology

[0002] From the viewpoint of enhancing aroma, a type of sauce containing acetic acid is known. For example, Patent Document 1 discloses a cooking sauce that is a non-retorted sauce containing 0.03% by mass and 0.30% by mass of acetic acid, edible oil, and sorbate in a prescribed ratio relative to acetic acid. [Existing Technical Documents] [Patent Literature]

[0003] Patent Document 1: Japanese Patent Publication No. 6684955 Summary of the Invention [The technical problem that the invention aims to solve]

[0004] On the other hand, sauces where taste is more important than aroma, such as those for cold dishes or cooked dishes (home-style cooking), need to suppress the sourness of acidifiers and require a mild mellowness and a rich, full-bodied flavor.

[0005] In view of the above, the object of the present invention is to provide a sauce with a rich and full-bodied flavor. [Technical solutions used to solve technical problems]

[0006] To achieve the above-mentioned objectives, the inventors conducted in-depth research. As a result, the inventors discovered that the following sauce fully exerts its richness and fullness, thus completing the present invention. This sauce is a non-cooked product that suppresses the content of volatile acids and contains a specified amount of non-volatile acids, and contains sorbate in a specified ratio relative to the non-volatile acids.

[0007] That is, the present invention is: (1) A sauce, which is a non-cooked product, characterized in that... It contains non-volatile acids, volatile acids, edible oils, and sorbates. The content of the non-volatile acid is 0.01% by mass or more and 1.8% by mass or less. The sorbate content relative to 1 part by mass of the non-volatile acid is 0.005 parts by mass or more and 30 parts by mass or less. The volatile acid content in the sauce is greater than 0 and less than 0.1%; (2) The sauce according to (1), characterized in that, The non-volatile acid includes at least one of phosphoric acid, citric acid, malic acid, lactic acid, gluconic acid, succinic acid, or fumaric acid. (3) The sauce according to (2), characterized in that, The non-volatile acid includes phosphoric acid; (4) The sauce according to any one of (1) to (3), characterized in that it further contains egg yolk after the egg white has been separated; (5) The sauce according to any one of (1) to (3), characterized in that the content of egg yolk in the sauce is less than 3%; (6) The sauce according to any one of (1) to (3), characterized in that, The sorbate content relative to 1 part by mass of the non-volatile acid is 0.08 parts by mass or more and 1 part by mass or less, preferably 0.1 parts by mass or more and 1 part by mass or less; (7) The sauce according to any one of (1) to (3), characterized in that the content of the edible oil in the sauce is 12% by mass; (8) The sauce according to any one of (1) to (3), characterized in that the content of the non-volatile acid in the sauce is less than 0.9% by mass; (9) The sauce according to any one of (1) to (3), characterized in that it further comprises ingredients; (10) A method for manufacturing a sauce, characterized in that, The process includes the following steps: obtaining a mixture comprising 0.01% to 1.8% by mass of non-volatile acid, 0% to 0.1% by mass of volatile acid, edible oil, and sorbate. The sorbate content relative to 1 part by mass of the non-volatile acid is 0.005 parts by mass or more and 30 parts by mass or less. [Invention Effects]

[0008] As described above, according to the present invention, it is possible to provide a sauce with a rich and full-bodied flavor. Detailed Implementation

[0009] The present invention will now be described in detail.

[0010] <Sauce> The sauce of this invention is a non-cooked product, characterized by suppressing the content of volatile acids and containing a predetermined amount of non-volatile acids, edible oils, and sorbates at a predetermined content ratio relative to the non-volatile acids. In this invention, by adjusting the content of non-volatile acids and the content ratio of sorbates relative to non-volatile acids, a sauce with a mellow and rich flavor that suppresses acidity can be provided. Furthermore, by suppressing the content of volatile acids, the astringent or pungent odor characteristic of volatile acids can be suppressed, resulting in a more mellow sauce. This sauce can be used in salads, deli breads, sandwiches, pasta, Japanese doria, creamy roasted vegetables, lasagna, meat dishes, seafood dishes, vegetarian dishes, desserts, etc. For example, the sauce of the present invention is preferably used as a sauce for cold foods such as salads or sandwiches. In addition, the sauce of the present invention can be a sauce containing added ingredients, or a sauce containing more than 10% of added ingredients, and can also be used as a filling, for example. Furthermore, in this invention, "mellowness" refers to a mild flavor with suppressed acidity, and "richness" refers to the spreading sensation of complex flavors.

[0011] <Non-cookable food> The sauce of this invention is a non-cooking product. A non-cooking product refers to food that is not subjected to cooking or steaming. Cooking or steaming refers to the sterilization process of food filled and sealed in a heat-resistant container by heating and pressurizing. Because the sauce of this invention is not cooked or steamed, it can suppress the characteristic cooked flavor of cooked foods, thus maintaining the original richness or fullness of the sauce until consumption.

[0012] <Non-volatile acids> The sauce of the present invention contains non-volatile acids. In the present invention, the non-volatile acids enable the preparation of a sauce with a refreshing sour flavor even without aroma, and through synergistic effects with sorbates (described later), the sauce is endowed with a rich and full-bodied flavor. As the non-volatile acid of the present invention, known non-volatile acidic agents can be used. Specifically, examples of non-volatile acids include phosphoric acid, citric acid, malic acid, lactic acid, succinic acid, fumaric acid, and gluconic acid. These acidic agents can be used alone or in combination of two or more. Moreover, since the sauce of the present invention can effectively obtain a rich and full-bodied flavor by combining with sorbates, it can contain at least one of phosphoric acid or malic acid as a non-volatile acid, and is more preferably phosphoric acid. Generally, phosphoric acid and malic acid are known to have a sour taste accompanied by astringency or bitterness, but as shown in the examples described later, by combining with sorbates, a rich and full-bodied flavor with complex taste can be imparted to the sauce.

[0013] <Content of non-volatile acids> The non-volatile acid content of the present invention is 0.01% by mass or more and 1.8% by mass or less. By making the non-volatile acid content 0.01% by mass or more, the sauce is endowed with a refreshing flavor from the acidity, and a sauce with a rich and full-bodied taste is easily obtained. In addition, by making the non-volatile acid content 1.8% by mass or less, a sauce with a mellow flavor that has suppressed acidity is easily obtained. Furthermore, the lower limit of the content of non-volatile acids in this invention can be 0.05% by mass or more, preferably 0.08% by mass or more. Additionally, the upper limit of this content can be 1.5% by mass or less, preferably 1.0% by mass or less, more preferably 0.9% by mass or less, and even more preferably 0.7% by mass or less. By setting the content of non-volatile acids within the above range, it is easier to obtain a sauce with a rich and full-bodied flavor.

[0014] <sorbates> The sauce of the present invention contains sorbate that can be used in food, such as potassium sorbate or calcium sorbate, preferably potassium sorbate.

[0015] <Ratio of sorbate to non-volatile acid per part by mass> In the sauce of the present invention, the content of sorbate relative to 1 part by mass of nonvolatile acid is 0.005 parts by mass or more and 30 parts by mass or less. By setting the content of the aforementioned sorbate at 0.005 parts by mass or more, the sourness caused by non-volatile acids can be suppressed, imparting a rich and full-bodied flavor to the sauce, as well as a complex taste and a rich, intense flavor. By setting the content of the aforementioned sorbate at 30 parts by mass or less, the flavor disharmony caused by sorbate itself can be suppressed, and by working synergistically with non-volatile acids, it can contribute to a rich and full-bodied flavor in the sauce. Furthermore, the lower limit of the content ratio of sorbate relative to 1 part by mass of non-volatile acid can be 0.01 parts by mass or more, preferably 0.05 parts by mass or more, more preferably 0.08 parts by mass or more, and even more preferably 0.1 parts by mass or more. In addition, the upper limit of this content can be 10 parts by mass or less, preferably 5 parts by mass or less, even more preferably 1.2 parts by mass or less, and even more preferably 1 part by mass or less. By setting the sorbate content within the aforementioned range, it is possible to more effectively suppress the sourness caused by non-volatile acids and impart a rich flavor to the sauce, thereby obtaining a sauce with a mellow and intense flavor.

[0016] Edible oils The sauce of the present invention contains edible oils. This further enhances the richness and flavor of the sauce. Examples of edible oils include, for example, animal and vegetable oils and their purified forms, as well as oils obtained through chemical or enzymatic treatment. Examples of animal and vegetable oils include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, emulsifiable concentrate, tallow, lard, and egg yolk oil. Examples of oils obtained through chemical or enzymatic treatment include MCT (medium-chain triglycerides), diglycerides, hydrogenated oils, and enzyme-treated egg yolk oil. One type of edible oil may be used, or two or more may be used in combination.

[0017] <Content of edible oils> The upper limit of the edible oil content in this invention can be 40% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 15% by mass or less, particularly preferably 12% by mass or less, and most preferably 10% by mass or less. This allows for a more pronounced richness and fullness resulting from the non-volatile acids and sorbates. Furthermore, the lower limit of the edible oil content can be 0.5% by mass or more, preferably 1% by mass or more, and more preferably 5% by mass or more. By setting the edible oil content within the above range, a richer, fuller flavor can be imparted to the sauce, and the flavors resulting from the non-volatile acids and sorbates can be effectively enhanced.

[0018] <Volatile Acids> The sauce of the present invention may contain little or no volatile acid. Examples of volatile acids in the present invention include organic acids such as acetic acid and propionic acid, or inorganic acids such as hydrochloric acid, chloric acid, and nitric acid. When the sauce of the present invention contains a volatile acid, acetic acid is preferred from the perspective of ease of acquisition and safety.

[0019] <Content of volatile acids> Specifically, the volatile acid content in the sauce of the present invention is greater than 0 and less than 0.1% by mass, preferably with an upper limit of less than 0.01% by mass. This suppresses the astringent or pungent odor characteristic of volatile acids, resulting in a richer, more mellow sauce.

[0020] <Egg yolk> The sauce of the present invention may further contain egg yolk. The egg yolk effectively suppresses the sour taste of non-volatile acids by working synergistically with sorbates, thereby enhancing the richness and fullness of the sauce. The egg yolk used in this invention can be, for example, a raw egg yolk (yolk liquid) or an egg yolk that has undergone a prescribed treatment, as long as it is a normally circulating egg yolk. Examples of the prescribed treatment include the addition of salt or sugar, filtration by a coarse filter, sterilization by low-temperature sterilization, freezing and thawing, drying and soaking, and sugar removal. These treatments can be performed individually or in combination of two or more. Furthermore, egg yolk liquid refers to the yolk of a chicken or other poultry egg after beating and separating the egg white, including yolks that have been refrigerated for a prescribed period after beating and separation, and yolks that have been frozen and thawed.

[0021] <Egg yolk content> The lower limit of the egg yolk content in this invention can be 0.01% by mass or more, preferably 0.1% by mass or more, and more preferably 1% by mass or more. Furthermore, the upper limit of this content can be 10% by mass or less, preferably 8% by mass or less, more preferably 6% by mass or less, even more preferably 5% by mass or less, and particularly preferably less than 3% by mass. By setting the egg yolk content within the aforementioned range, the unique richness of the egg yolk, along with sorbates, can further suppress the sourness of non-volatile acids, and impart a rich, full-bodied flavor to the sauce. Furthermore, the egg yolk content is set at the concentration of unprocessed, raw egg yolks (converted to raw weight).

[0022] <Ingredients> The sauce of the present invention can contain a variety of ingredients. There are no particular limitations on the ingredients used in the sauce, but examples include eggs (such as set eggs), vegetables, meats, fish and shellfish, and mushrooms. The sauce of the present invention can enhance the flavor of these ingredients through its richness and fullness.

[0023] Other ingredients for sauces In addition to the ingredients described above, the sauce of the present invention may contain other appropriately selected ingredients without affecting the effects of the invention. Specifically, the sauce of the present invention may contain seasonings, spices, thickeners, various extracts, colorants, flavorings, various amino acids, various vitamins, various minerals, and other additives. Examples of seasonings include sweeteners, salt, monosodium glutamate, soy sauce, and fish sauce. Examples of sweeteners include sugar, fructose-glucose syrup, oligosaccharides, trehalose, honey, and sugar alcohols. Examples of spices include pepper, cumin, turmeric, coriander, fenugreek, allspice, cinnamon, cardamom, cloves, fennel, ginger, and garlic. Examples of thickeners include processed starch, unprocessed starch, gums, and pectin. Examples of processed starches include, for example, heat-treated starch, hydroxypropylated phosphoric acid cross-linked starch, and acetylated phosphoric acid cross-linked starch. Examples of unprocessed starches include potato starch, corn starch, rice starch, wheat starch, cassava starch, and waxy corn starch. Examples of gums include xanthan gum, gellan gum, carrageenan gum, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and psyllium husk gum.

[0024] <Sauce Manufacturing Method> The method for manufacturing the sauce of the present invention includes a step of obtaining a mixture formed by mixing raw materials. Furthermore, the method for manufacturing the sauce may, if necessary, include a step of heating the mixture.

[0025] <Process for obtaining the mixture> In this process, non-volatile acids, edible oils, sorbates, and other raw materials as needed are uniformly mixed using conventional methods to obtain a mixture. The proportions of the various raw materials in the mixture are not particularly limited, as long as the aforementioned sauce can be obtained. For example, the content of non-volatile acids is 0.01% by mass or more and 1.8% by mass or less. For example, the content of sorbates relative to 1 part by mass of non-volatile acids is 0.005 parts by mass or more and 30 parts by mass or less. In addition, a specified amount of water may be added to the mixture, besides the ingredients mentioned above. In this process, from the viewpoint of uniformly mixing the various raw materials, conventional mixers such as kneaders and blenders can be used.

[0026] <Heating Process> In this process, the mixture can be heated at 70–100°C using conventional methods. The mixture can be sealed in a heat-resistant container before the heating process. This helps to maintain the flavor of the sauce even after the heating process.

[0027] <Effective properties of the invention> As described above, in the sauce of the present invention, by making the content of non-volatile acids 0.01% by mass or more and 1.8% by mass or less, a flavor with suppressed sourness can be obtained. Furthermore, in the sauce of the present invention, by making the content ratio of sorbate to 1 part by mass of non-volatile acids 0.005 parts by mass or more and 30 parts by mass or less, a mellow sourness of the non-volatile acids can be imparted. Moreover, by making the above-mentioned content ratio of sorbate within the above-mentioned range, a rich and complex flavor can be imparted to the sauce. Furthermore, by making the content of volatile acids in the sauce of the present invention greater than 0 and less than 0.1%, the astringent or pungent odor characteristic of volatile acids can be suppressed, and a richer sauce can be obtained. Moreover, since the sauce of the present invention is a non-cooked product, the formation of cooked flavors can be suppressed, and the original flavor of the sauce can be maintained until consumption. Therefore, according to the present invention, a sauce with a mellow and rich flavor that is present even without aroma can be obtained. Thus, the sauce of the present invention can be widely used in foods such as cold dishes like sandwiches or salads, snacks, and chilled cooked foods. Furthermore, when the sauce of the present invention contains ingredients, the richness and fullness of the sauce can enhance the flavor of the ingredients. [Example]

[0028] The present invention will be described in more detail below with examples and comparative examples, but the present invention is not limited to the following description. In addition, in the following description, "%" means "mass %" and "parts" means "parts by mass".

[0029] [Sauce making] The sauce (egg salad flavored filling) was prepared according to the proportions shown in Table 1. Specifically, the ingredients listed in Table 1 were added to a mixer and stirred for 5 minutes. This yielded the sauces of Examples 1-7 and Comparative Examples 1-2. Furthermore, the proportions of the mayonnaise listed in Table 1 are shown in Table 2.

[0030] [Table 1]

[0031] [Table 2] raw material Water (%) 70.8 Brewed vinegar (acidity 14%) (%) 0.2 yolk(%) 0.9 salt(%) 2.1 Sterilized egg white (%) 1 Processed starch (%) 6 Soybean oil (%) 10 Liquid sugar (%) 9 total(%) 100

[0032] [Flavor Evaluation] Four sensory inspectors tasted each sauce from Examples 1-7 and Comparative Examples 1-2, evaluating their richness and fullness according to the evaluation criteria shown below. As mentioned above, "richness" was evaluated as a mellow flavor that suppressed acidity, and "fullness" was evaluated as the spread of a complex flavor. The average score of the four inspectors' evaluations was calculated for each sauce from Examples 1-7 and Comparative Examples 1-2. The results are shown in Table 1. (Evaluation criteria for richness) 5 points: Excellent sense of richness 4 points: Fully felt rich and mellow 3 points: Feels rich and mellow 2 points: I hardly felt any richness or fullness. 1 point: I didn't feel any richness at all. (Evaluation criteria for richness) 5 points: Feel the richness very well. 4 points: Fully feel the richness 3 points: Feeling a strong sense of intensity 2 points: I hardly felt any intensity. Point 1: I didn't feel any richness at all.

[0033] [Evaluation Results] As shown in Table 1, the sauces of Examples 1-7, which contain 0.01% by mass or more and 1.8% by mass or less, and whose sorbate content relative to 1 part by mass of non-volatile acid is 0.005 parts by mass or more and 30 parts by mass or less, all received a score of 3.0 or more for richness and fullness, indicating a noticeable richness and fullness. In particular, the sauces of Examples 1-3 and 5-7, which contain 0.05% by mass or more and 1.5% by mass of non-volatile acid, and whose sorbate content is 0.01 parts by mass or more and 10 parts by mass or less, exhibit a sufficiently noticeable richness and fullness. Furthermore, the content of non-volatile acids is 0.08% by mass or more and 0.7% by mass or less, the content ratio of the above-mentioned sorbate is 0.1 parts by mass or more and 1 part by mass or less, and the richness and fullness of the sauces containing phosphoric acid in Examples 1 and 2 are both rated as 4.0 points or more, and the richness and fullness can be felt to be more intense. On the other hand, the sauce of Comparative Example 1, with a non-volatile acid content of 2.1% by mass and a sorbate content of 0.0048 parts by mass, had a sour taste but almost no richness or fullness. Furthermore, the sauce of Comparative Example 2, with a non-volatile acid content of 0.005% by mass and a sorbate content of 80 parts by mass, had almost no richness or fullness, and a bitter aftertaste was also noticeable.

[0034] As can be seen from the above, sauces with a non-volatile acid content of 0.01% by mass or more and 1.8% by mass or less, and a sorbate content ratio of 0.005% by mass or more and 30% by mass or less per part of non-volatile acid, have a mellow and rich flavor and are preferred.

Claims

1. A sauce, which is a non-cooked product, characterized in that, It contains non-volatile acids, volatile acids, edible oils, and sorbates. The content of the non-volatile acid is 0.01% by mass or more and 1.8% by mass or less. The sorbate content relative to 1 part by mass of the non-volatile acid is 0.005 parts by mass or more and 30 parts by mass or less. The volatile acid content in the sauce is greater than 0 and less than 0.1%.

2. The sauce according to claim 1, characterized in that, The non-volatile acid comprises at least one of phosphoric acid, citric acid, malic acid, lactic acid, gluconic acid, succinic acid, or fumaric acid.

3. The sauce according to claim 2, characterized in that, The non-volatile acid includes phosphoric acid.

4. The sauce according to claim 1 or 2, characterized in that, It also contains the yolk after the egg white has been separated.

5. The sauce according to claim 1 or 2, characterized in that, The egg yolk content in the sauce is less than 3%.

6. The sauce according to claim 1 or 2, characterized in that, The sorbate content relative to 1 part by mass of the non-volatile acid is 0.08 parts by mass or more and 1 part by mass or less, preferably 0.1 parts by mass or more and 1 part by mass or less.

7. The sauce according to claim 1 or 2, characterized in that, The edible oil content in the sauce is 12% by mass.

8. The sauce according to claim 1 or 2, characterized in that, The content of the non-volatile acid in the sauce is less than 0.9% by mass.

9. The sauce according to claim 1 or 2, characterized in that, It also contains ingredients.

10. A method for manufacturing a sauce, characterized in that, The process includes the following steps: A mixture is obtained by mixing 0.01% to 1.8% by mass of non-volatile acid, 0% to 0.1% by mass of volatile acid, edible oil and sorbate. The sorbate content relative to 1 part by mass of the non-volatile acid is 0.005 parts by mass or more and 30 parts by mass or less.

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