Containerized sauce set

Abstract

To provide a container-packaged sauce set which can prevent a milk flavor from being deteriorated during preservation.SOLUTION: According to the present invention, there is provided a container-packaged sauce set which has two sauces A, B packed in respective separated spaces. Also, the container is sealed with a packaging material. The sauce A includes at least water. The sauce A has a water content of 10 mass% or more and 90 mass% or less. The sauce B includes at least water, an edible oil and fat, a milk raw material, and saccharide. The sauce B has a water content of 0.1 mass% or more and 4.0 mass% or less. The sauce B has a milk protein content of 0.5 mass% or more and 4.0 mass% or less. The sauce B has a reducing sugar content of 1.0 mass% or more and 7.0 mass% or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a bottled sauce set, and more particularly to a bottled sauce set in which two types of sauce are filled in separate spaces. [Background technology]

[0002] In recent years, the diversification of working styles has led to an increase in dual-income households, and convenience cooking has been attracting attention. For example, Pakitte (registered trademark) manufactured by Dispenpack Japan Co., Ltd. is known as an aid to convenience cooking. This product consists of a top lid and a container. By folding the container in two around the protrusions and grooves on the top lid, the contents can be easily squeezed out with one hand. This keeps hands clean and is currently widely used as a food container.

[0003] Currently, a separate liquid seasoning has been developed in which two types of seasonings are filled in separate containers (Patent Document 1). By bending such a container, the two types of seasonings can be squeezed out at the same time, allowing the two types of seasonings to be easily mixed. Furthermore, a technology using a container filled with two types of sauces separately has been proposed in which a cream sauce is divided into two parts, with a dairy-derived ingredient blended into only one of the sauces and salt blended into only the other sauce, with the aim of maintaining the emulsified state and milk flavor during the heat sterilization process and storage (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-57417 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-187555 Summary of the Invention [Problem to be solved by the invention]

[0005] However, even when the technology described in Patent Document 2 is used, a new problem has been found in that moisture migrates into the cream sauce containing dairy ingredients during storage, causing a deterioration in the dairy flavor. Additionally, the technology described in Patent Document 2 has also been found to have a problem in that the ingredients of the two types of sauces packaged separately are limited.

[0006] The present invention has been made in consideration of the above-mentioned problems, and aims to provide a containerized sauce set in which sauce A and sauce B containing dairy ingredients are filled in separate spaces, and which can suppress deterioration of the dairy flavor during storage. [Means for solving the problem]

[0007] As a result of extensive research, the inventors have surprisingly found that in a containerized sauce set in which sauce A, which has a high moisture content, and sauce B, which contains a dairy ingredient and has a low moisture content, are filled in separate spaces and further sealed with a packaging material, moisture is likely to migrate from sauce A to sauce B during storage. However, by adjusting the moisture, reducing sugar, and milk protein contents of sauce B, the above technical problem can be solved, and this discovery has led to the completion of the present invention.

[0008] That is, according to one aspect of the present invention, A container-packed sauce set in which two types of sauce A and B are filled in separate spaces, the container is further sealed with a packaging material; the source A contains at least water, The water content of the sauce A is 10% by mass or more and 90% by mass or less, The sauce B contains at least water, edible oils and fats, dairy ingredients, and sugars, The water content of the sauce B is 0.1% by mass or more and 4.0% by mass or less, The milk protein content of the sauce B is 0.5% by mass or more and 4.0% by mass or less, The reducing sugar content of the source B is 1.0% by mass or more and 7.0% by mass or less. A containerized sauce set is provided.

[0009] In one embodiment of the present invention, the edible oil content of the sauce B is preferably 50% by mass or more and 80% by mass or less.

[0010] In this aspect of the present invention, the solid content of the source B is preferably 15% by mass or more and 45% by mass or less.

[0011] In one embodiment of the present invention, the two types of sauces A and B are preferably used in combination with pasta or cooked rice. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a containerized sauce set in which sauce A and sauce B containing a dairy ingredient are filled in separate spaces, and which can suppress deterioration of the dairy flavor during storage. By improving the quality of such containerized sauce sets, it is expected that consumer purchasing motivation will increase and the market for containerized sauce sets will further expand. DETAILED DESCRIPTION OF THE INVENTION

[0013] <Containerized sauce set> In the containerized sauce set of the present invention, two types of sauce A and B are filled in separate spaces. The separated spaces may be in the same container or may be separate containers. These containers are further sealed with a packaging material. The two types of sauce A and B are liquid or paste-like substances generally used in cooking. The liquid form is not particularly limited, and may be an emulsified liquid or an unemulsified separated liquid. The two types of sauce A and B are described in detail below.

[0014] (Source A) Sauce A of the containerized sauce set of the present invention contains at least water and may further contain other ingredients such as edible oils and fats, sugars, and salt. Sauce A may or may not contain dairy ingredients, but if it does contain dairy ingredients, it will contain less than 0.5% by mass. The type of sauce A is not particularly limited, and examples include tomato sauce, demi-glace sauce, cod roe sauce, mentaiko sauce, and basil sauce.

[0015] (Moisture content of sauce A) The moisture content of sauce A is 10% by mass or more and 90% by mass or less, preferably 20% by mass or more and 80% by mass or less, more preferably 25% by mass or more and 70% by mass or less, and even more preferably 30% by mass or more and 60% by mass or less. Because the moisture content of sauce A is higher than that of sauce B, moisture is likely to migrate from sauce A filled in the separated space of the container to sauce B during storage. However, by adjusting the reducing sugar content of sauce B, deterioration of the milky flavor of sauce B can be suppressed.

[0016] (Water activity of source A) The water activity of sauce A is 0.75 or more and 0.85 or less, preferably 0.77 or more, more preferably 0.80 or more, and preferably 0.84 or less. Adjusting the water activity of sauce A within the above range is expected to prevent moisture from transferring from sauce A to sauce B during storage of the containerized sauce set. The water activity of sauce A can be adjusted by adjusting the moisture content, salt content, sugar content, and other ingredients added to sauce A. The water activity of sauce A can be measured at 25°C by a conventionally known method.

[0017] (edible fats and oils) The edible oils and fats used in sauce A are not particularly limited, but examples include rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, and oils and fats obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglyceride), diglyceride, hardened oil, shortening, interesterified oil, etc. Of these, rapeseed oil, soybean oil, or palm oil is preferably used.

[0018] The edible oil content of Sauce A is preferably 1% by mass or more and 60% by mass or less, preferably 3% by mass or more and 50% by mass or less, and more preferably 5% by mass or more and 40% by mass or less. If the edible oil content of Sauce A is within the above range, the richness of the oil can be easily felt, the taste of the sauce can be made smooth, and it can be easily mixed with pasta, rice, etc.

[0019] (Source B) Sauce B of the containerized sauce set of the present invention contains at least water, edible oils and fats, dairy ingredients, and sugars, and may further contain other ingredients such as salt. Water may be added to Sauce B together with the other ingredients, or water may be contained in the other ingredients. The type of Sauce B is not particularly limited, but examples include cheese sauce, cream sauce, etc.

[0020] (Moisture content of sauce B) The water content of sauce B is 0.1% by mass or more and 4.0% by mass or less, preferably 0.2% by mass or more and 3.5% by mass or less, more preferably 0.3% by mass or more and 3.0% by mass or less, and even more preferably 0.5% by mass or more and 2.5% by mass or less. If the water content of sauce B is within the above range, deterioration of the milky flavor of sauce B during storage can be suppressed.

[0021] (Solid content of sauce B) The solid content of sauce B is preferably 15% by mass or more and 45% by mass or less, more preferably 20% by mass or more and 42% by mass or less, and more preferably 22% by mass or more and 40% by mass or less. If the solid content of sauce B is within the above range, the absorption of moisture by sauce B during storage can be suppressed, and deterioration of the milk flavor can be suppressed.

[0022] (Milk raw material) The dairy ingredients used in sauce B contain at least milk protein. Examples of dairy ingredients include cheese, butter, cream, milk, whey, skim milk powder, milk fat, milk protein, cream powder, etc. These may be used alone or in combination of two or more.

[0023] The cheese used as the dairy raw material is not particularly limited, but natural cheese and / or processed cheese made using the same can be used. Examples of natural cheese include Parmesan cheese, Grana cheese, Cheddar, Emmental, Gouda, and Maribo cheese. In the present invention, one or more of these raw cheeses can be used, and it is preferable to use two or more types in order to enhance the cheese flavor of the liquid seasoning.

[0024] The milk protein content of sauce B is 0.5% by mass or more and 4.0% by mass or less, preferably 0.6% by mass or more and 3.5% by mass or less, and more preferably 0.7% by mass or more and 3.2% by mass or less. If the milk protein content in sauce B is within the above range, it is possible to impart a sufficient milk flavor to sauce B while suppressing aggregation of the milk protein. The milk protein content in sauce B can be adjusted appropriately depending on the amount and type of dairy ingredients.

[0025] (Sugars) The sugars used in sauce B include, for example, monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose, and trehalose, reducing sugars such as oligosaccharides, as well as sugar alcohols such as reduced starch syrup, dietary fiber, cellulose, etc. In the present invention, at least a reducing sugar is used in sauce B. These may be used alone or in combination of two or more. When sugars are used in sauce A, the same sugars as those described above may be used.

[0026] The reducing sugar content of sauce B is 1.0% by mass or more and 7.0% by mass or less, more preferably 1.2% by mass or more and 6.5% by mass or less, more preferably 1.4% by mass or more and 5.0% by mass or less, and even more preferably 1.5% by mass or more and 3.5% by mass or less. If the reducing sugar content of sauce B is within the above range, deterioration of the milky flavor of sauce B during storage can be suppressed.

[0027] (edible fats and oils) The edible oils and fats used in sauce B may be the same as those used in sauce A. The edible oil and fat content in sauce B is preferably 50% by mass or more and 80% by mass or less, preferably 52% by mass or more and 78% by mass or less, and more preferably 55% by mass or more and 75% by mass or less. When the edible oil and fat content in sauce B is within the above range, the richness of the oil and fat can be easily felt, the taste of sauce B can be made smooth, and sauce B can be easily mixed with pasta, rice, etc.

[0028] (Other ingredients) In addition to the ingredients described above, the sauce of the containerized sauce set of the present invention may contain other ingredients appropriately selected within the scope that does not impair the effects of the present invention. Examples of other ingredients include various seasonings such as salt, monosodium glutamate, and soy sauce, various extracts, spices such as pepper, colorings, flavorings, various amino acids, various vitamins, and various minerals.

[0029] (Application) The sauce in the containerized sauce set of the present invention can be suitably used when mixed with pasta, cooked rice, etc.

[0030] (container) The containers used in the container-packed sauce set of the present invention are not particularly limited as long as they have separate spaces for filling with sauces A and B. The volumes of space A for filling with sauce A and space B for filling with sauce B are not particularly limited and may be the same or different. An example of such a container is Paquitte (registered trademark) manufactured by Dispenpack Japan Co., Ltd.

[0031] The material of the container used in the container-packed sauce set of the present invention is not particularly limited, and conventionally known materials for food containers can be used. Examples of container materials include polyolefin resins such as polyethylene and polypropylene; vinyl resins such as polystyrene and polyvinyl chloride; polyamide resins such as nylon 6 and nylon 66; and polyester resins such as polyethylene terephthalate and polytetramethylene terephthalate.

[0032] (packaging material) The packaging material may be a conventionally known film for packaging, such as a film made of a single layer or a laminate of two or more layers, or a film made of a metal foil such as aluminum, a vapor-deposited film of a metal or metal oxide, or the like.

[0033] <Manufacturing method of containerized sauce set> An example of a method for producing a containerized sauce set of the present invention will be described. For example, first, sauce A is prepared by uniformly mixing edible oils and fats, cod roe, salt, sugar alcohol, seafood extract, other seasonings, and fresh water. Sauce B is prepared by uniformly mixing edible oils and fats, dairy ingredients such as cheese, sugars, and other seasonings. Sauces A and B can be prepared using equipment commonly used in the production of sauces. Examples of such equipment include a general mixer, stick mixer, stand mixer, homomixer, and homodisper. Examples of the shape of the mixer's mixing blades include propeller blades, turbine blades, paddle blades, and anchor blades.

[0034] Next, the two types of sauce A and B thus obtained are filled into the separate spaces of a container by a conventionally known method, and the containers filled with the two types of sauce A and B are then sealed with packaging material to produce a containerized sauce set. [Example]

[0035] [Examples 1 to 9, 1 to 4] <Production of containerized sauce sets> (Preparation of Source A1) Sauce A1 was prepared by mixing 30% by mass of edible oil, 20% by mass of cod roe, 5% by mass of salt, 10% by mass of sugar alcohol, 10% by mass of seafood extract, 15% by mass of other seasonings, and 10% by mass of fresh water in a mixer. The water activity of the obtained sauce A1 at 25°C was measured using a water activity meter (LabMaster-aw Basic, manufactured by Novagena). The water activity was 0.80. The obtained sauce A1 was used in the containerized sauce sets of Example 1 and Comparative Example 4.

[0036] (Preparation of Sauce A2) Sauce A2 was prepared by mixing 50% by mass of tomato paste, 10% by mass of salt, 7% by mass of edible oil and fat, 6% by mass of sugar, 10% by mass of other seasonings, and 15% by mass of fresh water in a mixer. The water activity of the obtained sauce A2 at 25° C. was measured using a water activity meter. The water activity was 0.84. The obtained sauce A2 was used in the containerized sauce sets of Examples 2 to 9 and Comparative Examples 1 to 3.

[0037] (Preparation of Source B) Next, sauce B was prepared according to the blending ratios in Table 1. Specifically, sauce B was prepared by mixing edible oils and fats, dairy ingredients such as cheese, sugars, and other seasonings in a mixer.

[0038] (Filling of Sources A and B) Next, 11 g each of the two resulting sauces A and B was filled into the separate spaces of a polyethylene container. The containers filled with the two sauces A and B were then sealed with a packaging material made of aluminum vapor-deposited film to obtain a containerized sauce set.

[0039] <Sensory evaluation test> The containerized sauce sets obtained above were stored at 55°C for 3 days. After the storage test, the containerized sauce sets were opened and Sauce B, which contained dairy ingredients, was removed. The removed Sauce B was subjected to a sensory evaluation of "dairy flavor" by a trained panel of people using the following criteria. The evaluation results are shown in Table 1. [Evaluation criteria for dairy flavor] ◎: The milk flavor (especially the cheese flavor) was very strong. 〇: The milk flavor (especially the cheese flavor) was quite strong. ×: The milk flavor (especially the cheese flavor) was not felt very much.

[0040] [Table 1]

[0041] As shown in Table 1, all of the sauces B in the containerized sauce sets of Examples 1 to 9 had a good milk flavor (especially cheese flavor) after the storage test. On the other hand, sauce B in the containerized sauce set of Comparative Example 1 had a high water content, and therefore the milk flavor (especially the cheese flavor) had deteriorated after the storage test and was not very noticeable. Sauce B in the containerized sauce set of Comparative Example 2 had a high milk protein content, and therefore the milk flavor (especially the cheese flavor) deteriorated after the storage test and was not very noticeable. Sauce B in the containerized sauce sets of Comparative Examples 3 and 4 had a high content of reducing sugars, and therefore the milk flavor (especially the cheese flavor) deteriorated after the storage test and was not very noticeable.

Claims

1. A container-packed sauce set in which two types of sauce A and B are filled in separate spaces, the container is further sealed with a packaging material; The sauce A contains at least water and does not contain any dairy ingredients, The water content of the sauce A is 10% by mass or more and 90% by mass or less, The sauce B contains at least water, edible oils and fats, dairy ingredients, and sugars, The water content of the source B is 0.1% by mass or more and 4.0% by mass or less, The source B has a milk protein content of 0.5% by mass or more and 4.0% by mass or less, and a reducing sugar content of 1.0% by mass or more and 7.0% by mass or less. Containerized sauce set.

2. The edible oil content of the sauce B is 50% by mass or more and 80% by mass or less, 2. The packaged sauce set according to claim 1.

3. The solid content of the source B is 15% by mass or more and 45% by mass or less.

3. The containerized sauce set according to claim 1 or 2.

4. The two types of sauces A and B are mixed with pasta or rice and used. The containerized sauce set according to any one of claims 1 to 3.

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