Agent for improving sauce adhesion, method for improving sauce adhesion, and method for producing food with sauce

Abstract

To provide a sauce adherence improving agent for improving sauce adherence in allowing sauce to adhere to food such as pasta.SOLUTION: A sauce adherence improving agent has an oil-and-fat content of 80 to 100 mass% and a viscosity of 60 to 4,000 mPa s (25°C).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an agent for improving the adhesion of sauce, a method for improving the adhesion of sauce, and a method for producing a food product with sauce. [Background technology]

[0002] In homes and restaurants, foods such as pasta are often served with sauce, and various sauces are available for this purpose. When serving food with sauce, it is important that the sauce adheres sufficiently to the food in order to improve the appearance and flavor of the food.

[0003] For example, Patent Document 1 proposes a pasta sauce with improved adhesion to pasta. This document discloses a pasta sauce containing 0.7 to 7 wt. % of a granular starch composition that contains, based on the dry solid content, 35 wt. % or more of starch, 0.05 to 1.1 wt. % of calcium, and 0.001 to 0.25 wt. % of magnesium, and has a bulk density of 0.15 to 0.5 g / ml and a particle size of 0.1 to 4 mm. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-47035 Summary of the Invention [Problem to be solved by the invention]

[0005] The pasta sauce of Patent Document 1 aims to improve the adhesiveness to food by devising the composition of the sauce. However, when improving the adhesiveness of a sauce by such a method, it is necessary to consider the composition and physical properties individually for each sauce so as not to impair the original flavor and texture of the sauce. An object of the present invention is to provide an agent for improving the adhesiveness of a sauce, a method for improving the adhesiveness of a sauce, and a method for producing a food product with sauce. In particular, an object of the present invention is to provide a means that can be used universally with various sauces. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have found that an oil or fat composition having a specific viscosity has the effect of improving the adhesion of sauce and solves the above-mentioned problems, and have thus completed the present invention.

[0007] That is, the present invention provides the following [1] to [7]. [1] An adhesiveness improver for sauces, having an oil content of 80 to 100 mass % and a viscosity of 60 to 4000 mPa·s (25°C). [2] The sauce adhesion improver according to [1], wherein the oil contains 50% by mass or more of vegetable liquid oil having a melting point of 15°C or less, based on the total amount of the oil. [3] The sauce adhesion improver according to [1] or [2], wherein the fat or oil contains fat or oil in which 30% by mass or more of the fatty acids constituting the glyceride are saturated fatty acids. [4] The sauce adhesion improver of [2] or [3], which contains 5 to 20% by mass of an emulsifier whose constituent fatty acids are 50% by mass or more of unsaturated fatty acids, or 0.1 to 20% by mass of an emulsifier whose constituent fatty acids are 50% by mass or more of saturated fatty acids. [5] A sauce adhesion improver according to any one of [1] to [4], which is used to improve the adhesion of a sauce to a starch-containing food. [6] A method for producing a food product with sauce, comprising applying a sauce adhesion improver according to any one of [1] to [5] to a food product, and then adhering the sauce to the food product to which the sauce adhesion improver has been applied. [7] A method for improving sauce adhesion in the production of a food product with sauce, comprising applying any one of the sauce adhesion improvers [1] to [5] to the food product before applying the sauce to the food product. [Effects of the Invention]

[0008] According to the present invention, it is possible to improve the adhesion of sauce to food, and also to provide a food with sauce to which the sauce has been well adhered. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below by way of example. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. Furthermore, the preferred and more preferred embodiments exemplified below can be used in appropriate combination with each other regardless of expressions such as "preferred" or "more preferred." Furthermore, the descriptions of numerical ranges are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used. Furthermore, terms such as "contain" or "comprise" may be read as "essentially consisting of" or "consisting only of."

[0010] [Sauce adhesion improver] In the present invention, the term "agent for improving the adhesion of sauces" refers to a composition (including those consisting of a single ingredient) that has the function of relatively increasing the adhesion of sauces to food and is used for the purpose of exerting this function. The sauce adhesion improver of the present invention contains 80 to 100 mass % of fats and oils, preferably 85 to 100 mass %, and more preferably 90 to 100 mass %. The sauce adhesion improver of the present invention has a viscosity at 25°C of 60 to 4000 mPa·s, preferably 60 to 2000 mPa·s, further preferably 60 to 1500 mPa·s, even more preferably 60 to 1000 mPa·s, particularly preferably 60 to 500 mPa·s, and particularly preferably 60 to 200 mPa·s. In the present invention, viscosity can be measured in accordance with the Standard Test Methods for Analysis of Fats, Oils, and Related Materials (2.2.10.5-2013 Viscosity (Brookfield Method)) established by the Japan Oil Chemists' Society. For example, a BM-type viscometer can be used, and the viscosity measured one minute after the start of rotation can be measured. It should be noted that analysis can also be performed using a viscometer with data compatibility with a B-type viscometer, such as the TVB-10 or TVK-15 viscometers manufactured by Toki Sangyo Co., Ltd.

[0011] As the fats and oils used in the present invention, animal and vegetable fats and oils synthesized from glycerin and fatty acids, and fractionated oils thereof, hydrogenated oils, interesterified oils, etc. can be used alone or in combination so that the viscosity of the sauce adhesion improver falls within the above range. Examples of animal and vegetable oils and fats include soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil. Examples of fats and oils synthesized from glycerin and fatty acids include fats and oils containing linear saturated fatty acids having 8 to 10 carbon atoms, such as medium-chain triglycerides (MCTs). Fractionated oils include palm oil fractions such as palm olein, palm superolein, palm stearin, and palm midfraction. Examples of hydrogenated oils include hydrogenated oils of animal and vegetable oils, fractionated oils of animal and vegetable oils, and hydrogenated oils of interesterified oils. As interesterified oils, interesterified oils of palm oil or fractionated palm oil with other liquid oils and fats, interesterified oils of hydrogenated oil with other liquid oils and fats, or interesterified oils of MCT with vegetable oils, etc. can be used.

[0012] The oils and fats used in the present invention can be mainly preferably vegetable liquid oils (25° C.), and particularly, oils and fats having a melting point of preferably 15° C. or lower, more preferably in the range of −15 to 10° C. Preferred examples of such oils and fats include rapeseed oil, olive oil, and soybean oil. For example, the vegetable liquid oil can be used in an amount of preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and particularly preferably 80% by mass or more, based on the total amount of oils and fats. Furthermore, the vegetable liquid oil can be used in an amount of preferably 50% by mass or more, even more preferably 60% by mass or more, even more preferably 70% by mass or more, and most preferably 90% by mass or more in the sauce adhesion improver of the present invention. In one embodiment of the present invention, the sauce adhesion improver mainly comprises the vegetable liquid oil, and can be adjusted to have a viscosity within the above range by combining, as necessary, a component selected from other fats and oils and emulsifiers containing fatty acids. The other fats and oils are preferably fats and oils in which 30% by mass or more of the fatty acids constituting the glyceride are saturated fatty acids, which act to increase the viscosity of the sauce adhesion improver. Examples of fats and oils in which 30% by mass or more of the fatty acids constituting the glyceride are saturated fatty acids include palm oil, palm kernel oil, coconut oil, and processed fats and oils such as fractionated oils and interesterified oils of these oils. Furthermore, hydrogenated vegetable oils (hardened oils) can be used as fats and oils in which 30% by mass or more of the fatty acids constituting the glycerides are saturated fatty acids. As the hydrogenated oils, partially hydrogenated oils and / or highly hardened oils can also be used. The content of fats and oils in which 30% by mass or more of the fatty acids constituting the glycerides in the total amount of fats and oils are saturated fatty acids may be appropriately adjusted so that the viscosity falls within the above-mentioned range depending on the saturated fatty acid content, etc., and may be adjusted to preferably 0.5 to 50% by mass, more preferably 0.5 to 30% by mass, even more preferably 1 to 30% by mass, or 5 to 20% by mass. Furthermore, the amount of fats and oils in which 30% by mass or more of the fatty acids constituting the glyceride are saturated fatty acids can be preferably 0.5 to 50% by mass, more preferably 0.5 to 40% by mass, and even more preferably 0.5 to 30% by mass, relative to the adhesiveness improver for sauces of the present invention.

[0013] For example, preferred forms of combining multiple oils and fats include the following. An oil or fat selected from rapeseed oil and olive oil is combined in an amount of 60 to 99.5% by mass, preferably 70 to 99% by mass, based on the total amount of oil or fat, and an oil or fat in which 30% by mass or more of the fatty acids constituting the glyceride are saturated fatty acids in an amount of 0.5 to 40% by mass, preferably 1 to 30% by mass, based on the total amount of oil or fat. The above range of content is also preferable as the content of the adhesiveness improver for sauces.

[0014] Further, as more specific forms, the following forms can be mentioned depending on the type of fat or oil in which 30% by mass or more of the fatty acids constituting the glyceride are saturated fatty acids. When a low-melting point fraction of a fat or oil selected from palm oil, palm kernel oil, and coconut oil is used, the content is preferably 10 to 40% by mass, more preferably 20 to 30% by mass, based on the total amount of the fat or oil; When using a highly hydrogenated vegetable liquid oil, the amount is preferably 0.5 to 10% by mass, more preferably 0.5 to 5% by mass, based on the total amount of oils and fats. The above range of content is also preferable as the content of the adhesiveness improver for sauces.

[0015] It is also possible to use interesterified oils of the above-mentioned vegetable liquid oil (25°C) and other oils as the oils and fats. In this case, the selection of the types of oils and fats and the mixing ratios can be appropriately determined by referring to the ratios of the respective oils and fats in the above-mentioned preferred embodiment in which multiple oils and fats are combined. In another embodiment, the low melting point portion of an oil selected from palm oil, palm kernel oil, and coconut oil is used as the main component, and the aforementioned vegetable liquid oil (25°C) may be added to this as needed. In this case, the content of the low melting point fraction of the oil or fat selected from palm oil, palm kernel oil, and coconut oil is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass, and particularly preferably 80% by mass or more, relative to the total amount of the oil or fat, and may be 100% by mass. Thus, in the present invention, the composition of the oil and fat is not limited as long as the viscosity can be adjusted to the above range.

[0016] The sauce adhesion improver of the present invention may also be in a form containing an emulsifier. In this case, the type and amount of emulsifier can be appropriately selected so as to achieve a viscosity within the above-mentioned range. As the emulsifier, fatty acid esters can be preferably used, and examples of emulsifiers that can be used include fatty acid glycerin monofatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, organic acid monoglycerides, sorbitan fatty acid esters, sucrose fatty acid esters, polysorbates, propylene glycol fatty acid esters, and lecithin. When the proportion of saturated fatty acids in the constituent fatty acids of the emulsifier is high, the viscosity of the oil or fat is increased. Therefore, the amount of the emulsifier that is a fatty acid ester used in the sauce adhesion improver of the present invention is preferably one of the following amounts depending on the fatty acid composition. an emulsifier in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids, preferably 5 to 20% by mass, more preferably 5 to 15% by mass; 0.1 to 20% by mass, preferably 0.5 to 5% by mass, of an emulsifier in which 50% by mass or more of constituent fatty acids are saturated fatty acids. As long as the viscosity can be adjusted to the above range, it is also possible to use in combination an oil or fat in which 30% by mass or more of the fatty acids constituting the glyceride are saturated fatty acids and the above emulsifier.

[0017] <Other ingredients> In addition to the above-mentioned components, the sauce adhesion improver of the present invention can also use raw materials commonly blended into foods. Specific examples include ethanol, pH adjusters, seasonings, colorants, fragrances, antioxidants, sugars, sugar alcohols, stabilizers, etc. The amount of these components can be any amount as long as the viscosity is adjusted to the above-mentioned range and the effects of the present invention are not impaired. For example, the sauce adhesion improver can contain 10% by mass or less, preferably 0 to 3% by mass, and more preferably 0 to 1% by mass.

[0018] The sauce adhesion improver of the present invention is used by applying (coating) any food to which a sauce is to be applied before the sauce is applied. That is, the sauce adhesion improver of the present invention is applied to a food product, and then the sauce is applied thereon. The food to which the adhesive is to be attached is not particularly limited, but preferred examples include starch-containing foods, such as noodles (buckwheat noodles, udon noodles, Chinese noodles, pasta, etc.) and rice dishes (rice, fried rice, curry rice, rice bowls, etc.). In particular, it can be preferably used for noodles that are boiled and then served with a sauce.

[0019] The amount of the sauce adhesion improver applied is preferably 0.1 to 7 parts by mass, and more preferably 0.2 to 5.0 parts by mass, per 100 parts by mass of the food.

[0020] [Method for improving sauce adhesion to food] The method for improving the adhesion of a sauce of the present invention comprises applying the aforementioned agent for improving the adhesion of a sauce to a food product before the sauce is applied to the food product. That is, the present invention provides a method for improving the adhesion of a sauce by applying a composition containing 80 to 100% by mass of an oil or fat and having a viscosity of 60 to 2000 mPa s to the food product. The preferred form of the composition is the same as the preferred form of the agent for improving the adhesion of a sauce of the present invention. The application to the food is preferably carried out immediately before the sauce is to be applied to the food, for example, immediately after boiling noodles and immediately before mixing them with the sauce.

[0021] The method for applying the agent for improving the adhesion of sauce to food of the present invention to food is not particularly limited, and includes immersion, spraying, mixing, and the like.

[0022] [Method of manufacturing food with sauce] The method for producing a food product with sauce of the present invention comprises adhering a sauce to a food product using the method for improving the adhesiveness of a sauce described above. Specifically, the sauce adhesion improver is applied to the food, and then the sauce is applied on top of the applied sauce. The method of applying the sauce to the food can be carried out by a conventional method, such as pouring the sauce over the food and mixing it. [Example]

[0023] The present invention will now be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples. In the following, "%" indicates % by mass unless otherwise specified.

[0024] [Adhesion improver] The raw materials were heated and mixed until dissolved in the formulations shown in Tables 1 to 3 to obtain adhesion improvers 1 to 10. The raw materials used were as follows: The viscosity measurement of the adhesion improver and the following adhesion confirmation test were carried out without reheating, regardless of whether the prepared adhesion improver was cloudy or not under the measurement conditions. Rapeseed oil (refined canola oil manufactured by Nisshin Oillio Group Co., Ltd., product name "Nissin Canola Oil", constituent fatty acids: palmitic acid 4% by mass, stearic acid 1.9% by mass, oleic acid 61.4% by mass, linoleic acid 19.9% ​​by mass, linolenic acid 9% by mass) Palm olein (purified palm olein manufactured by Nisshin Oillio Group Co., Ltd., iodine value 60, constituent fatty acids: palmitic acid 35% by mass, stearic acid 3.9% by mass, oleic acid 45.5% by mass, linoleic acid 11.5% by mass) Olive oil (extra virgin olive oil manufactured by Nisshin Oillio Group, Inc., constituent fatty acids: palmitic acid 10% by mass, stearic acid 3% by mass, oleic acid 75% by mass, linoleic acid 8.7% by mass) Extremely hardened rapeseed oil (component fatty acids: palmitic acid 5.4% by mass, stearic acid 91.2% by mass) Organic acid monoglyceride (Taiyo Chemical Co., Ltd., diacetyl tartaric acid monostearate glycerin, product name "Sunsoft 641D", HLB9) Polyglycerin ester A (manufactured by Sakamoto Pharmaceutical Industry Co., Ltd., product name "THL-15") Polyglycerin Ester B (Decaglycerin pentaoleate ester, manufactured by Mitsubishi Chemical Foods Corporation, product name "Ryoto Polyglycerin Ester O-50D": HLB approx. 7) Polyglycerin ester C (decaglycerin pentaoleate: HLB approx. 7) Polyglycerin Ester D (Polyglycerin fatty acid ester: behenic acid 45%, stearic acid 45%, oleic acid 6%, esterification degree 84%) Sucrose ester (manufactured by Mitsubishi Chemical Foods Corporation, product name "Ryoto Sugar Ester POS-135": HLB approx. 1, constituent fatty acids: oleic acid approx. 40% by mass, palmitic acid approx. 30% by mass, stearic acid approx. 30% by mass, monoester content approx. 0% by mass)

[0025] [viscosity] The viscosity of each adhesion improver at 25°C was measured 1 minute after the start of rotation using a Brookfield viscometer (BM type viscometer, manufactured by Toki Sangyo Co., Ltd., trade name "VISCOMETER TVB-15").

[0026] [Test 1: Reference Pasta] 100 g of dried noodles (Nissin Foods, Inc., product name "MaMa Spaghetti 1.6 mm") were boiled for 7 minutes, then drained, cooled in cold water, and thoroughly drained to obtain boiled noodles. 100 parts by mass of the boiled noodles were mixed with 50 parts by mass of pasta sauce (Nissin Foods, Inc., product name "MaMa Tomato Pulp Napolitan") to obtain reference pasta (Test 1).

[0027] [Tests 2-11: Oiled Pasta] 100 g of dried noodles (Nissin Foods Inc., product name "MaMa Spaghetti 1.6 mm") were boiled for 7 minutes, then drained, cooled in cold water, and thoroughly drained to obtain boiled noodles. 2 parts by mass of sauce adhesion improvers 1 to 10 were added to 100 parts by mass of the boiled noodles and mixed. 50 parts by mass of pasta sauce (Nissin Foods Inc., product name "MaMa Tomato Pulp Napolitan") were then added to 100 parts by mass of the boiled noodles and mixed to obtain pasta coated with the sauce adhesion improver (Tests 2 to 11).

[0028] [Pasta appearance (sauce adhesion)] 100g of each pasta was placed on a tray and left to stand at 20°C. By leaving it to stand, the sauce fell off the pasta and the coloring of the pasta due to the sauce decreased. After three hours of standing, the condition (color of the pasta) was observed and the degree of sauce adhesion was evaluated as the coloring of the pasta (amount of sauce remaining). After a consensus among five people, the evaluation was carried out according to the following criteria. (judgment criteria) 〇: Darker in color than pasta in tests 1 and 2 (The amount of sauce remaining is greater than in Tests 1 and 2) △: Darker in color than the pasta in Test 1 and the same color as the pasta in Test 2 (The amount of sauce remaining was greater than that of the pasta in Test 1 and equivalent to that of the pasta in Test 2) ×: Color equivalent to pasta in Test 1 (The amount of sauce remaining is the same as the pasta in Test 1)

[0029] [Table 1]

[0030] [Table 2]

[0031] [Table 3]

[0032] As shown in Tables 1 to 3, Tests 3, 4, 7, and 9 to 11, which used adhesion improvers with viscosities of 60 mPa·s or more, all had better sauce adhesion than Tests 1 and 2. [Industrial Applicability]

[0033] INDUSTRIAL APPLICABILITY The present invention can be used as a technique for providing noodles such as pasta in a visually appealing and delicious manner in dishes served at home or in restaurants, in boxed lunches, prepared foods, etc.

Claims

1. The content of fats and oils is 80 to 100% by mass, and the viscosity at 25°C measured by the following measurement method is 60 to 4000 mPa s, The oils and fats contain 50% by mass or more of vegetable liquid oil having a melting point of 15°C or less based on the total amount of oils and fats, A sauce adhesion improver that improves the adhesion of a sauce as a processing agent separate from the sauce, containing 0.1 to 20% by mass of an emulsifier whose constituent fatty acids account for 50% by mass or more of saturated fatty acids: (Measurement method) The viscosity at 25°C is measured using a Brookfield viscometer one minute after the start of rotation.

2. The sauce adhesion improver described in claim 1, wherein the adhesion improvement means preventing sauce adhered to the surface of food from falling off the food when left to stand.

3. An adhesiveness improver for a sauce as described in claim 1 or 2, wherein the emulsifier is a sucrose fatty acid ester.

4. 4. The sauce adhesion improver according to claim 1, wherein the oil contains an oil in which 30% by mass or more of fatty acids constituting the glyceride are saturated fatty acids.

5. The sauce adhesion improver according to any one of claims 1 to 4, which is used to improve the adhesion of sauce to starch-containing foods.

6. A method for producing a food with sauce, comprising applying the sauce adhesion improver of any one of claims 1 to 5 to a food, and then adhering the sauce to the food to which the sauce adhesion improver has been applied.

7. A method for improving sauce adhesion in the production of a food product with sauce, comprising applying the sauce adhesion improver of any one of claims 1 to 5 to the food product before the sauce is applied to the food product.

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