Pumpkin sauce for frozen food and production method of the same

Abstract

To provide an alternative method of pumpkin paste or pumpkin puree being a raw material in pumpkin sauce for frozen food.SOLUTION: The invention relates to pumpkin sauce for frozen food including: pumpkin powder; and frozen potato paste and / or potato puree. A blended amount of the frozen potato paste and / or potato puree with respect to the pumpkin powder is preferably 01 to 4.5 times in a solid content, and when the pumpkin sauce is cream sauce, viscosity of the pumpkin sauce for frozen food at 80°C is preferably 1.4 to 7 Pa s.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a pumpkin sauce for frozen foods and a method for producing the same.

[0002] A variety of frozen foods that can be easily eaten by cooking in a microwave oven have been put on the market. Among these, frozen foods that use pumpkin sauce include pasta, gratin, and doria, and many frozen foods containing pumpkin sauce are on the market.

[0003] Patent Document 1 is known as a technology relating to pumpkin sauce.

[0004] Patent Document 1 describes a pumpkin sauce that has a rich pumpkin flavor and a smooth texture, making it ideal for use as a sauce, and describes a pumpkin sauce that contains 0.5 to 15 mass% pumpkin puree in terms of solid content, 5 to 20 mass% milk ingredients in terms of solid content, and 0.1 to 2 mass% phosphate cross-linked starch (excluding those that use alpha-phosphate cross-linked starch as an ingredient).

[0005] However, in recent years, crop production has become unstable due to abnormal weather and disease outbreaks that are thought to be caused by global warming, and the supply of raw materials has frequently become unstable due to price hikes caused by increased demand in various countries around the world in recent years and rising fuel and transportation costs, making it inevitable that there will be disruptions to the stable supply of products. In the past, pumpkin prices also rose due to a decrease in imports from overseas caused by disasters, making it difficult to obtain pumpkin puree stably and cheaply. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 7080127 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to provide an alternative method to pumpkin paste or pumpkin puree, which are raw materials in pumpkin sauce for frozen foods. [Means for solving the problem]

[0008] The inventor was developing a pumpkin sauce for frozen pasta, but the supply of pumpkin paste was interrupted, and the product could not be produced. As a result of investigating a method to replace the pumpkin paste, the inventor discovered and completed the present invention.

[0009] That is, a pumpkin sauce for frozen foods containing pumpkin powder and frozen potato paste.

[0010] Furthermore, the blending amount of frozen potato paste and / or potato puree relative to the pumpkin powder according to the present invention is preferably 1 to 4.5 times the solid content.

[0011] Moreover, the pumpkin sauce for frozen foods according to the present invention preferably has a viscosity at 80°C of 1.4 to 7 Pa·s. Effect of the Invention

[0012] INDUSTRIAL APPLICABILITY The present invention provides an alternative method for using pumpkin paste or pumpkin puree as a raw material in pumpkin sauce for frozen foods. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention will be described in detail below, although the present invention is not limited to the following description.

[0014] 1. Pumpkin sauce The pumpkin sauce for frozen foods according to the present invention is a sauce containing pumpkin as a raw material, and is usually a pumpkin sauce that uses pumpkin paste or pumpkin puree as a raw material.Specific examples include cream sauces and white sauces that contain pumpkin paste or pumpkin puree used in pasta, gratin, doria, etc.

[0015] In the present invention, paste refers to a material obtained by mashing raw or cooked ingredients, and puree refers to a material obtained by mashing the ingredients into a paste and then straining it to make it smooth.

[0016] (Pumpkin powder) The raw material of the pumpkin sauce for frozen foods according to the present invention includes pumpkin powder. The type of pumpkin for the pumpkin powder is not particularly limited, and any of Japanese pumpkin, Western pumpkin, and Hepo pumpkin can be used. It is preferable in terms of flavor to use the same type of pumpkin as the pumpkin paste or pumpkin puree to be substituted. In addition, pumpkin powder is mainly dried and powdered from the flesh of the fruit excluding the skin and seeds, but pumpkin powder containing the skin may also be used. The particle size of the powder is not particularly limited, and it may be in a powder form.

[0017] According to the method of the present invention, it is possible to replace all or part of the pumpkin paste or pumpkin puree normally used in pumpkin sauce. Therefore, the content of pumpkin powder in the pumpkin sauce for frozen foods according to the present invention is not particularly limited because it varies depending on the amount of pumpkin paste or pumpkin puree to be substituted, but it is sufficient to mix the pumpkin paste or pumpkin puree to be substituted and the pumpkin powder to have equal solid content, and fine-tune depending on the flavor, etc.

[0018] (Potato paste and potato puree)

[0019] The raw material for the pumpkin sauce for frozen foods according to the present invention includes potato puree and / or potato paste. The type of potato for the potato puree and potato paste is not particularly limited, but considering the appearance of the pumpkin, it is preferable that the flesh is yellow to white in color. Domestic varieties include Danshaku, May Queen, Kitaakari, Inka no Mezame, Hokkai Kogane, Nishiyutaka, and Toyoshiro, but overseas varieties may also be used.

[0020] The potato paste and potato puree may be appropriately adjusted to match the texture and residual feel of the pumpkin paste or pumpkin puree to be substituted, and only potato paste or only potato puree may be used, or a combination of the two may be used.

[0021] Potato paste and potato puree are made by mashing raw peeled potatoes as is, or boiling or steaming them, or mashing them and then straining them, then freezing them. Using potatoes that have been frozen once increases the texture and residue, making them closer to the texture of pumpkin paste and pumpkin puree.

[0022] The amount of potato paste and / or potato puree added is not particularly limited and may be adjusted according to the amount of pumpkin paste or pumpkin puree to be substituted. However, the amount of potato paste and / or potato puree added is preferably such that the solid content is approximately equal to or greater than the weight of the pumpkin paste or pumpkin puree to be substituted, and the weight of the potato paste and / or puree is preferably in the range of 1 to 5 times, more preferably 1.5 to 3.5 times, the weight of the pumpkin paste or pumpkin puree to be substituted.

[0023] (Ratio of pumpkin powder to potato paste or / and potato puree) The blending ratio of the pumpkin powder and potato paste or / and potato puree according to the present invention varies depending on the flavor of the pumpkin powder used and the mouthfeel and residual feeling of the potato paste or / and potato puree used, but it is preferable to adjust the weight of the potato paste or / and potato puree to about 1 to 4.5 times the weight of the pumpkin powder as a solid content. If the ratio of the potato paste or / and potato puree is low, it is difficult to obtain the mouthfeel and residual feeling of pumpkin paste and pumpkin puree, and conversely, if the ratio of the potato paste or / and potato puree is too high, the soup becomes viscous, not only the flavor is poor, but also the mouthfeel and residual feeling are difficult to feel. More preferably, it is preferable to adjust it to about 1.3 to 3 times.

[0024] (Other ingredients) Other ingredients of the pumpkin sauce for frozen foods according to the present invention can be ingredients that are usually used for pumpkin sauce. Examples include seasonings such as salt, sugar, soy sauce, sodium glutamate, nucleic acid, consommé, protein hydrolysate, and yeast extract, spices such as pepper, parsley, and garlic, dairy products such as butter, margarine, fresh cream, milk, and cheese, oils and fats such as eggs, wheat flour, and olive oil, alcoholic beverages such as white wine and cooking sake, flavorings, thickeners such as xanthan gum and guar gum, processed starches such as normal starch, phosphate cross-linked starch, etherified starch, and esterified starch, and colorings. Ingredients such as onions and bacon can also be added as ingredients as long as they are large enough to be filled into the sauce. Pumpkin paste and pumpkin puree can also be used.

[0025] The viscosity of the pumpkin sauce for frozen foods according to the present invention is not particularly limited, but in the case of a sauce for frozen pasta, if the viscosity of the sauce when eaten is too high, it is difficult to feel the mouthfeel or residual feeling of pumpkin paste or pumpkin puree, and conversely, if the viscosity of the sauce when eaten is too low, the flavor of the sauce is not integrated with the mouthfeel or residual feeling. Therefore, in the case of a sauce for frozen pasta, the viscosity of the pumpkin sauce for frozen foods according to the present invention is preferably 1.4 to 7 Pa s at 80°C. The viscosity can be measured by heating the sauce to 80°C using a B-type viscometer.

[0026] 2. Pumpkin sauce production There is no particular limitation on the method of producing the pumpkin sauce, and it may be produced by heating the above-mentioned raw materials, and water if necessary, according to the method of producing a normal pumpkin sauce. There is no particular limitation on the heating temperature or time, but it is preferable to heat the sauce so that the temperature is at least 80°C or higher, since this not only makes it edible but also serves as sterilization. The heated sauce is cooled before filling.

[0027] 3. Frozen food manufacturing Examples of the frozen food according to the present invention include pasta, gratin, doria, and the like. In the case of pasta, dried or raw noodles are boiled and cooked, then filled into a freezing container, and the pumpkin sauce for frozen foods according to the present invention is filled on top of it, and ingredients are added as necessary, and then frozen to produce a frozen food. In the case of gratin, cooked macaroni and ingredients are filled into a freezing container, and the pumpkin sauce according to the present invention is filled on top of it, and cheese and breadcrumbs are further filled, and if necessary, the frozen food is produced by heating in an oven and then freezing. In the case of doria, cooked rice is filled into a freezing container, and the pumpkin sauce according to the present invention is filled on top of it, and cheese and breadcrumbs are further filled, and if necessary, the frozen food is produced by heating in an oven and then freezing.

[0028] The freezing method is not particularly limited, and conventional techniques can be applied. For example, not only commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general commercial and home freezers can be applied. It is particularly preferable to perform quick freezing using a tunnel freezer or spiral freezer at a temperature of -35°C or lower.

[0029] The frozen food is placed in a bag, sealed, and then sealed in an outer packaging material together with other packing such as condiments or seasonings, if necessary, and can be sold commercially as a frozen food.

[0030] 4. Cooking When the frozen food according to the present invention is pasta, it is preferably cooked in a water bath or in a microwave oven. When the frozen food according to the present invention is gratin or doria, it is preferably cooked in a microwave oven or in an oven.

[0031] The present embodiment will be described in more detail below with reference to examples. EXAMPLES

[0032] <Combination study of pumpkin powder and potato paste> (Pumpkin sauce for frozen foods) The ingredients listed in Blending Examples 1 to 8 in Table 1 below were placed in a tank, heated to 85°C while stirring with a kneader, maintained at that temperature for 10 minutes, and then cooled to 50°C to produce pumpkin sauce (cream sauce) for frozen foods. The pumpkin powder and pumpkin paste were raw materials derived from Western pumpkins, and the pumpkin powder was unheated dried powder, while the pumpkin paste was unheated frozen. The potato used for the potato paste was Toyoshiro potato, which was ground raw and made into a paste and then frozen.

[0033] [Table 1]

[0034] (main ingredients) Fresh tagliatelle noodles (5 mm wide) were boiled in boiling water for about 4 minutes, then drained, cooled in 10°C cold water for 30 seconds, and drained again to prepare cooked pasta.

[0035] (frozen food) Example 1 A circular-bottomed freezer container (radius: 140 mm, container height: 580 mm) was filled with 160 g of cooked pasta as the main ingredient, and then 100.5 g of pumpkin sauce for frozen foods (Formulation Example 4) was filled on top of the pasta.

[0036] The whole container was then placed in an air blast type quick freezer at -35°C and frozen for 45 minutes, after which the frozen noodle block was removed from the container and placed in a plastic bag for microwave cooking to produce frozen pasta.

[0037] Example 2 Frozen pasta was prepared according to the method of Example 1, except that the pumpkin sauce for frozen foods was Formulation Example 5 and the filling amount was 101.5 g.

[0038] Example 3 Frozen pasta was prepared according to the method of Example 1, except that the pumpkin sauce for frozen foods was Formulation Example 6 and the filling amount was 102.5 g.

[0039] Example 4 Frozen pasta was prepared according to the method of Example 1, except that the pumpkin sauce for frozen foods was Formulation Example 7 and the filling amount was 105.5 g.

[0040] Example 5 Frozen pasta was prepared according to the method of Example 1, except that the pumpkin sauce for frozen foods was Formulation Example 8 and the filling amount was 108.5 g.

[0041] Comparative Example 1 Frozen pasta was prepared according to the method of Example 1, except that the pumpkin sauce for frozen foods was Formulation Example 1 and the filling amount was 100 g.

[0042] Comparative Example 2 Frozen pasta was prepared according to the method of Example 1, except that the pumpkin sauce for frozen foods was Formulation Example 2 and the filling amount was 98.5 g.

[0043] Comparative Example 3 Frozen pasta was prepared according to the method of Example 1, except that the pumpkin sauce for frozen foods was Formulation Example 3 and the filling amount was 100.5 g.

[0044] The frozen pasta prepared for each test group was cooked in a microwave oven, eaten, and subjected to a sensory evaluation. Cooking conditions were 600W for 4 minutes. Sensory evaluation was performed on flavor and texture (feel on the tongue and residual feeling), and the evaluation was performed based on Comparative Example 1, with a rating of 5 for equivalent, 4 for slightly inferior but good, 3 for inferior but generally acceptable, 2 for inferior and unacceptable, and 1 for significantly inferior and unacceptable.

[0045] In addition, for Blending Examples 1 and 4 to 8 of the pumpkin sauce for frozen foods, the viscosity was measured when heated to 80° C. using a B-type viscometer (Toki Sangyo Co., Ltd., VISCOMETER TVB-15M, rotor No. 2).

[0046] The results of the sensory evaluation and the viscosity measurements are shown in Table 2.

[0047] [Table 2]

[0048] As shown in Comparative Examples 1 and 2, when pumpkin powder is used as a substitute for pumpkin paste, even if the solid content is roughly the same, the texture and residual feeling are not obtained, and it is insufficient as a substitute. As shown in Comparative Example 3, by adding sweet potato paste to the formulation of Comparative Example 2, the pumpkin-like texture and residual feeling are increased, but the sweet potato flavor is strong and the pumpkin flavor is no longer felt.

[0049] In contrast, as shown in Example 1, when the potato paste had approximately the same solid content (0.9 times) as the pumpkin paste substitute, the flavor was not affected and the pumpkin-like texture and residual feeling increased. However, the texture was generally at an acceptable level. Furthermore, as shown in Examples 2 and 3, by increasing the amount of potato paste added, the pumpkin-like texture and residual feeling increased, and when the potato paste had approximately twice the solid content (1.8 times) of the pumpkin paste substitute, the texture was approximately the same as Comparative Example 1.

[0050] As shown in Examples 4 and 5, by increasing the amount of potato paste added, not only did the viscosity increase and the pumpkin-like texture and residual feeling weaken, but the pumpkin flavor also weakened.

[0051] As described above, by using pumpkin powder and potato puree and / or pumpkin paste as alternatives to pumpkin puree or pumpkin paste, it is possible to produce a pumpkin sauce for frozen foods that has a pumpkin-like flavor, texture, and residual feeling.

Claims

1. A pumpkin sauce for frozen foods comprising pumpkin powder and frozen potato paste and / or potato puree.

2. 2. The pumpkin sauce for frozen foods according to claim 1, wherein the amount of frozen potato paste and / or potato puree blended is 1 to 4.5 times the amount of pumpkin powder in terms of solid content.

3. 3. The pumpkin sauce for frozen foods according to claim 1 or 2, characterized in that the viscosity of the pumpkin sauce for frozen foods at 80° C. is 1.4 to 7 Pa·s.

4. A method for producing pumpkin sauce for frozen foods, comprising using pumpkin powder and frozen potato paste and / or potato puree.

5. A method for producing a substitute for pumpkin paste or pumpkin puree for frozen foods, comprising using pumpkin powder and frozen potato paste or / and potato puree.

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