Frozen pasta sauce

Abstract

To provide a frozen pasta sauce that is less likely to be separated even by cooking in an electronic oven and is less likely to cause lumps during manufacturing of the sauce.SOLUTION: A frozen pasta sauce containing basil is emulsified without using any polysaccharide, and is less likely to be separated even by cooking in an electronic oven. The frozen pasta sauce is emulsified using unprocessed starch, hydroxypropylated phosphoric acid crosslinked starch, and acetylated phosphoric acid crosslinked starch.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a frozen pasta sauce, more specifically, to a frozen pasta sauce that does not use a thickening polysaccharide. [Background technology]

[0002] In recent years, various foods have been sold in response to changes in eating habits and lifestyles. Among them, frozen foods are popular with consumers due to their ease of preparation, good taste and quality, and sales are steadily increasing.

[0003] Some frozen foods are prepared by mixing or entangling a liquid side ingredient such as sauce with the main ingredient such as rice or noodles when eaten. In such frozen foods, the main ingredient may absorb moisture from the side ingredient during cooking in a microwave oven, resulting in a loss of texture. In particular, sauces that contain a lot of oil or moisture are prone to separation, leading to a loss of texture. To prevent the separation of sauces, sauces that are difficult to separate and that use thickening polysaccharides have been provided (see Patent Documents 1 and 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 07-265201 [Patent Document 2] JP 2018-007595 A

[0005] In the preparation of sauces using thickening polysaccharides, the thickening polysaccharides are added as powders. Therefore, there is a problem that the thickening polysaccharides become lumpy due to the moisture in the sauce before they are dispersed in the sauce. In particular, when making a large volume of sauce, the thickening polysaccharides are easily lumpy because they are added all at once to reduce the number of production steps and production costs. Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention has been made in view of the above problems. That is, an object of the present invention is to provide a frozen pasta sauce that is less likely to separate even when cooked in a microwave oven and is less likely to form lumps during the production of the sauce. [Means for solving the problem]

[0007] The present inventors have conducted extensive research into alternative substances to thickening polysaccharides, and have discovered that the above problems can be solved by using starch, which has led to the completion of the present invention.

[0008] In order to solve the above problems, the present invention provides a frozen pasta sauce containing basil, which is emulsified without using thickening polysaccharides and is characterized in that the sauce does not easily separate even when cooked in a microwave oven.

[0009] According to this configuration, it is possible to produce a stable sauce while suppressing the occurrence of lumps. Effect of the Invention

[0010] According to the present invention, it is possible to suppress the occurrence of lumps during the production of sauce, and to make it difficult for the sauce to separate even when cooked in a microwave oven. Furthermore, it is possible to reduce production irregularities, thereby improving productivity. [Brief description of the drawings]

[0011] [Figure 1] FIG. 1 is a phase diagram showing the state of basil sauce during production, where (a) is a diagram using starch, (b) is a diagram using a thickening polysaccharide (xanthan gum), and (c) is a diagram using potato powder. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] A preferred embodiment for carrying out the present invention will be described below. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention is not to be interpreted narrowly by this embodiment.

[0013] Examples of basil that can be used in the present invention include sweet basil, bush basil, lemon basil, and cinnamon basil. These may be used alone or in combination. The form of basil used is not particularly limited, but it is preferable to use a paste or a crushed product, or a combination of these, from the viewpoints of ease of handling, color, and aroma. In the present invention, the amount of basil added is preferably 2 to 60% and more preferably 5 to 50% in terms of fresh basil based on the total amount of the final product, i.e., the sauce.

[0014] The fats and oils used in the present invention are not particularly limited as long as they are edible, and examples thereof include vegetable oils such as rapeseed oil, corn oil, cottonseed oil, sunflower oil, sesame oil, rice oil, palm oil, palm olein, olive oil, peanut oil, coconut oil, and perilla oil, animal oils such as milk fat, beef tallow, lard, fish oil, and egg yolk oil, and refined oils thereof, and fats and oils obtained by chemical or enzymatic treatment such as MCT (medium chain triglyceride), diglyceride, hardened oil, and transesterified fats and oils. In the present invention, the amount of fats and oils contained is preferably 2 to 30%, more preferably 5 to 20%, based on the total amount of the sauce, which is the final product. When the above-mentioned basil paste is used, the value includes the fats and oils contained in the basil paste.

[0015] One of the features of the present invention is that DE0 starch is used instead of thickening polysaccharides. Various starches can be used in the present invention, including, but not limited to, tapioca starch, potato starch, corn starch, waxy corn starch, sweet potato starch, wheat starch, rice starch, sago, high amylose corn, pea, cassava, waxy cornstarch, waxy tapioca, etc.

[0016] The starch according to the present invention may be a modified starch. Here, the modified starch in the present invention means starch that has been chemically processed using starch as a raw material. Examples of chemical processing include cross-linking, phosphorylation, esterification, and hydroxypropylation. Examples of modified starch include acetylated starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphorylated starch, and phosphate cross-linked starch. In the present invention, it is preferable to use starch that has been acetylated phosphate cross-linked or hydroxypropylated phosphate cross-linked.

[0017] In the present invention, it is preferable to add starch after first preparing an aqueous starch solution, which can prevent the formation of lumps.

[0018] The basil sauce of the present invention may contain cheese. Examples of cheese that can be used in the present invention include natural cheese, processed cheese made from natural cheese, and processed cheese products containing other additives. Examples of natural cheese include Parmigiano Reggiano, Grana Padano, Pecorino Romano, Parmesan cheese, Gouda cheese, and Cheddar cheese.

[0019] Furthermore, in the present invention, sweeteners such as glucose, fructose, fructose glucose liquid sugar, sugar, etc., acids such as vinegar, citric acid, lactic acid, succinic acid, etc. and their salts, various seasonings such as monosodium glutamate, various extracts of meat, seafood, etc., spices such as milk and pepper, colorants, flavorings, various amino acids, various vitamins, various minerals, etc. may be added as necessary.

[0020] The basil sauce according to the present invention has a viscosity of preferably 0.2 to 0.8 Pa·s, more preferably 0.3 to 0.7 Pa·s at 70°C at the time of production. If the viscosity is lower than the above value, the filling suitability is deteriorated, which is not preferable. If the viscosity exceeds the optimum range, the fluidity becomes too high, and when added to the frozen noodles, the sauce leaks through the gaps in the frozen noodles, which is not preferable. On the other hand, after cooking in a microwave oven, the viscosity is preferably 0.2 to 0.8 Pa·s, more preferably 0.4 to 0.7 Pa·s at 70°C. If the viscosity is higher or lower than the optimum range, it is not preferable because it is difficult to mix with pasta, etc. If the viscosity is higher or lower than the optimum range, it is not preferable because it is difficult to sense the aroma and taste of basil. The viscosity was measured using a B-type viscometer (measuring device) with a rotor No. 4 and a rotation speed of 20 rpm. EXAMPLES

[0021] Next, the present invention will be described in detail with reference to examples. Note that the examples are merely illustrative and the scope of the present invention is not limited by these in any way.

[0022] (Test Example 1) 5% basil paste, 3% cheese powder, 2% garlic, and 7% salt, sugar, and other seasonings were added to a mixer and mixed. Next, a starch aqueous solution containing 2% hydroxypropylated phosphate crosslinked starch mixed with 800 mL of water was added and further mixed while heating. After mixing at 85°C for 10 minutes, the mixture was cooled to 75°C, and 3% olive oil and 0.2% flavor were added and mixed to obtain a basil sauce before freezing.

[0023] (Test Example 2) Instead of hydroxypropylated phosphate cross-linked starch, xanthan gum, a thickening polysaccharide, was used. In this case, the xanthan gum was not dissolved in water, but was mixed in powder form with cheese powder. The rest was the same as in Test Example 1.

[0024] (Test Example 3) Potato powder was used instead of hydroxypropylated phosphate cross-linked starch. In this case, xanthan gum was not dissolved in water but mixed in powder form with cheese powder. The rest was the same as in Test Example 1.

[0025] <Dama> For Test Examples 1 to 3, the occurrence of lumps was confirmed. The final product, basil sauce, was evaluated according to the following evaluation criteria. Photographs of the basil sauce were also taken. The results are shown in Table 1 and Figure 1. Only evaluations of ◯ were considered to be good. 〇: The powder is well mixed and dissolved in the sauce. △: There is a small amount of powder remaining undissolved in the sauce (about 1-2 mm). ×: The powder is not dispersed in the sauce and lumps form.

[0026] <Source stability> The stability of the sauces in Test Examples 1 to 3 after freezing and thawing was confirmed. 200 g of the basil sauce, which is the final product of Test Examples 1 to 3, was spread to a thickness of 10 mm and frozen at -40°C for 30 minutes. The frozen basil sauce was then heated at 500 W for 4 minutes to thaw. The thawed sauces were evaluated according to the following evaluation criteria. The results are shown in Table 1. ○: No separation of the source was observed ×: Source separation was observed

[0027] [Table 1]

[0028] As is clear from Table 1 and Figure 1, no lumps were observed in Test Example 1, and no separation of the sauce was observed even after freezing and thawing. In contrast, in Test Examples 2 and 3, lumps were observed during the sauce manufacturing stage (see the arrow in Figure 1). The size of the lumps was 3 mm or more, and they did not dissolve even when vigorously stirred. In addition, separation of the sauce was observed when the sauce was frozen and thawed. For Test Examples 2 and 3, we also tried the method of dissolving the starch in water beforehand as in Test Example 1, but lumps occurred when the starch was added to water, and it was determined that it was impossible to make the sauce. Therefore, the data is not included. These results suggest that starch suppresses the generation of lumps and is suitable for the stability of sauces.

[0029] Next, a test was carried out to confirm the effect of the type of starch on the physical properties of the sauce. First, cassava-derived starches other than those in Test Example 1, which were processed using different methods, were prepared. Specifically, unprocessed (Test Example 4), acetylated phosphate cross-linked (Test Example 5), acetylated (Test Example 6), and phosphate cross-linked (Test Example 7) were prepared. In addition, starch sugar with DE2 to 5 (derived from corn; Test Example 8) was also prepared for comparison with starch. Using each of these substances, basil sauce was made in the same manner and in the same amount as in Test Example 1.

[0030] 80 g of the obtained sauces of Test Examples 1 and 4 to 8 were poured onto 180 g of pasta (boiled tagliatelle, size 6 cutting blade, noodle pressure 1.75 mm), and evaluation was performed in terms of aroma, mouthfeel, and sauce stability. In addition, the mouthfeel was also evaluated for the sauce after freezing and thawing, which was performed in the sauce stability test. The evaluation was performed by 10 experienced panelists according to the following criteria. The results are shown in Table 2. The evaluations of ◎ and ◯ are considered to be good. <Aroma> ◎: The aroma of basil and garlic is prominent. 〇: You can feel the scent of basil and garlic. ×: Difficult to detect the scent of basil or garlic <Mouthfeel> ◎: The sauce is well mixed with the pasta and has a smooth texture. 〇: The sauce is mixed with the pasta and tastes natural. ×: The sauce is not mixed with the pasta and it is difficult to taste the sauce. / The sauce is mixed with the pasta, but the sauce feels slimy or sticky. <Source stability> Confirmation tests similar to those performed in Test Examples 1-3 were also performed in Test Examples 4-8. ○: Source separation was not observed ×: Source separation was observed

[0031] [Table 2]

[0032] As is clear from Table 2, the aroma was highly rated in all test examples. This suggests that the presence or absence of starch processing has no effect on the aroma. Regarding the texture, Test Examples 1, 4, and 5 were highly evaluated, but Test Examples 6 to 8 were evaluated poorly. In particular, Test Examples 1 and 5 had the same texture as before freezing even after freezing and thawing, and were very good. Test Example 4, which was frozen and thawed, was evaluated slightly worse than before freezing, but there was no problem in eating it and there was no problem in actual use. In contrast, Test Examples 6 to 8 had a poor texture regardless of whether they were frozen and thawed.

[0033] From the above, it was suggested that unprocessed starch, hydroxypropylated phosphate cross-linked starch, and acetylated phosphate cross-linked starch are suitable for this embodiment. It was also suggested that the same starch may not be suitable for basil sauce depending on the processing of the starch.

[0034] Finally, a test was conducted to confirm the appropriate viscosity of the sauce using starch. In Test Example 1, the viscosity was adjusted by changing the amount of starch aqueous solution added. Specifically, the viscosity of the final product, basil sauce, at 70°C was adjusted to 100 (Test Example 9), 400 (Test Example 10), 700 (Test Example 11), 1000 (Test Example 12), and 1500 (Test Example 13) mPa·s. The viscosity was measured using a B-type viscometer at a rotation speed of 20 rpm. For viscosity values ​​less than 1000 mPa·s, rotor No. 2 was used. For viscosity values ​​over 1000 mPa·s, rotor No. 4 was used.

[0035] 80g of the obtained sauce at each viscosity was poured onto 180g of pasta (boiled tagliatelle, size 6 cutting blade, noodle pressure 1.75mm), and the pasta was evaluated in terms of aroma, taste, mouthfeel, and sauce stability. The evaluation was carried out by 10 experienced panelists according to the following criteria. The results are shown in Table 3. The evaluations of ◎ and ◯ are considered to be good. <Aroma> ◎: The aroma of basil and garlic is prominent. 〇: You can feel the scent of basil and garlic. ×: Difficult to detect the scent of basil or garlic <Taste> ◎: The flavors of basil, cheese, and garlic are well balanced, and the saltiness and oiliness are fully felt. 〇: You can taste the flavors of basil, cheese, and garlic, as well as the saltiness and oiliness. ×: The flavors of basil, cheese, and garlic are not well balanced, and it is difficult to feel the saltiness or oiliness. <Mouthfeel> ◎: The sauce is well mixed with the pasta and has a smooth texture. 〇: The sauce is mixed with the pasta and tastes natural. ×: The sauce is not mixed with the pasta and it is difficult to taste the sauce. / The sauce is mixed with the pasta, but the sauce feels slimy or sticky. <Source stability> Confirmation tests similar to those performed in Test Examples 1-3 were also performed in Test Examples 9-13. ○: Source separation was not observed ×: Source separation was observed

[0036] [Table 3]

[0037] As is clear from the results in Table 3, Test Examples 10 and 11 received high evaluations in all evaluation items. In particular, Test Example 10 received the highest evaluation in all items. In contrast, Test Examples 9, 12, and 13 received low evaluations. In particular, the higher the viscosity, the worse the evaluation.

[0038] Looking at each sauce individually, Test Example 9 had a low viscosity, which made it difficult for the sauce to cling to the pasta. Conversely, Test Examples 12 and 13 had a high viscosity, and although the sauce clung to the pasta, the pasta pieces stuck together via the sauce. Therefore, it was suggested that a sauce viscosity in the range of 400 to 700 mPa s, as in Test Examples 9 and 10, is preferable.

[0039] Regarding aroma, the panelists who conducted the sensory evaluation commented that if the sauce does not easily stick to the pasta, it is difficult to detect the aroma. This suggests that the degree to which the sauce sticks to the pasta is important in order to make the aroma of the sauce more easily detectable. In addition, there were comments that if the viscosity is high, the aroma tends to become trapped, and in particular in Test Example 13, it was difficult to detect the intended aroma of the product. This suggests that viscosity contributes to the evaporation of aroma.

[0040] Regarding taste, the panelists who performed the sensory evaluation commented that Test Example 9 had a strong salty taste and was generally sharp. However, as mentioned above, the viscosity of Test Example 9 was low, so the sauce did not easily adhere to the pasta, and the taste of the sauce was weak. In addition, in Test Examples 12 and 13, the panelists commented that the overall taste was vague and the characteristic tastes of basil, cheese, olive oil, etc. were weak. In contrast, in Test Examples 10 and 11, the panelists commented that the characteristic tastes of basil, cheese, olive oil, etc. were well-sensed and the salty taste was well-balanced. This suggests that viscosity contributes to the ease of taste perception.

[0041] Regarding the texture, the panelists who performed the performance evaluation commented that the sauce in Test Example 9 felt watery due to its low viscosity. They also commented that the sauce in Test Examples 12 and 13 felt heavy and sluggish due to its high viscosity. In contrast, the panelists commented that Test Examples 10 and 11 had a good texture and were easy to eat.

[0042] Regarding the stability of the sauce, separation of the sauce was observed only in Test Example 9, but not in the other Test Examples. This suggests that separation of the sauce can be prevented by increasing the viscosity of the sauce to more than 100 mPa s.

[0043] From the above, it was clarified that by producing basil sauce using starch, it is possible to suppress the formation of lumps during production and to produce a sauce that is less likely to separate even when heated in a microwave oven. It was also clarified that by adjusting the viscosity of the sauce to 400-700 mPa s, it is possible to produce a basil sauce with excellent aroma, taste, mouthfeel, and sauce stability.

Claims

[Claim 1] A frozen pasta sauce containing basil, The emulsion is made without using any thickening polysaccharides. This frozen pasta sauce is characterized in that the sauce does not easily separate even when cooked in a microwave oven.

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