Manufacturing method of emulsified sauce

Abstract

To provide an emulsified sauce which can be easily produced by a heating agitator such as a kneader without using an emulsification processing unit such as a high pressure homogenizer, and a production method thereof.SOLUTION: There is provided a production method of an emulsified sauce comprising: a step for putting raw materials including, a moisture content, fat content, and an emulsifier into a mixing tank; and a step for heating and mixing raw materials put into the mixing tank, in which, the emulsifier is formed of at least two kinds of emulsifiers, and when the emulsifier having a largest HLB value is an emulsifier B out of the emulsifiers, and an emulsifier having a smallest HLB value is an emulsifier A, a difference between the HLB values of the emulsifier A and the emulsifier B is 2.5 or greater. A blending ratio of the emulsifier A and the emulsifier B is 13:7-7:13, and the emulsifiers put into the mixing tank are all in a non-emulsified state, for solving above mentioned problems.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing an emulsified sauce. [Background technology]

[0002] As lifestyles become more diverse, the demand for ready-to-eat and semi-prepared foods that can be eaten without much effort is increasing year by year. In particular, retort pouch foods and frozen foods have a long shelf life and can be eaten simply by reheating them in a microwave, hot water bath, or frying pan, making them popular as staple foods in homes and restaurants. Many of these foods generally contain emulsified sauces. Emulsified sauces are sauces in which water and fat are emulsified. They can be classified as oil-in-water sauces, where the continuous phase is water and the dispersed phase is fat, or water-in-oil sauces, where the continuous phase is fat and oil, and the dispersed phase is water. Emulsified particles (oil or water droplets) are coated with an amphiphilic emulsion membrane by the action of an emulsifier, and are prepared so that they are uniformly dispersed in the continuous phase. Known emulsifiers used in emulsified sauces include naturally occurring emulsifiers such as lecithin, saponin, and sodium caseinate; and synthetic emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, and sorbitan fatty acid esters. Depending on the emulsified sauce being produced, raw materials such as egg yolk, which naturally contain components that exhibit emulsifying properties, may also be used. Generally, emulsified sauces are produced through a process of emulsifying (homogenizing) raw materials containing water, oils and fats, and an emulsifier. Devices such as high-speed stirrers, homomixers, high-pressure homogenizers, colloid mills, and ultrasonic emulsifiers are used in the emulsification process. For example, Patent Document 1 describes that, in order to obtain an egg yolk-containing composition by emulsifying a mixture containing egg yolk and water, it is preferable to emulsify the mixture using a high-speed stirrer under stirring conditions of 3,000 to 20,000 rpm (paragraph 0010). Patent Document 2 describes that raw materials containing water, oil, and an emulsifier were emulsified for 2 minutes at 10,000 rpm using a homomixer (Example 4, etc.). By performing such an emulsification process, fine emulsified particles are formed and dispersed evenly within the continuous phase, allowing the emulsion to be stably maintained without oil-water separation.

[0003] In particular, retort pouch foods must maintain emulsification even after heat sterilization, such as retort processing, and be stably stored for long periods of time. To achieve this, emulsified particles are prepared to have as small a particle size as possible (see paragraph 0002 of Patent Document 3). In the food industry, the particle size is generally adjusted to a median diameter of 20 μm or less, and to ensure greater stability, it is generally adjusted to 5 μm or less. Retort processing poses the problem of sauce discoloration. Patent Document 4 describes a method in which an oil phase containing lecithin and an emulsifier with HLB3 or HLB4 dissolved therein and an aqueous phase containing an emulsifier with HLB10 or HLB11 dissolved therein are pre-emulsified, followed by homogenization (emulsification) using a high-pressure homogenizer to prepare an oil-in-water emulsified fat composition in which fat globules (emulsified particles) with small average particle sizes are dispersed. It is described that the retort pouch white sauce produced using this oil-in-water emulsified fat composition did not experience discoloration or browning due to emulsion breakdown, resulting in a loss of white color. There are a wide variety of emulsified sauces that are consumed by pouring them over or mixing them with main ingredients such as noodles (e.g., pasta) or rice, and most of them contain various cooked ingredients. Such emulsified sauces containing ingredients are produced by a multi-step production method including the emulsification step and the cooking step. However, the emulsification step requires expensive equipment, and the multi-step production process is time-consuming. Therefore, there has been a demand for a more labor-saving and simplified method. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2012-105602 [Patent Document 2] Patent Publication No. 10-042801 [Patent Document 3] Patent Publication No. 2003-024017 [Patent Document 4] Patent Publication No. 2000-152749 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide a method for producing an emulsified sauce that can be easily produced using a heating and stirring device such as a kneader without using an emulsification treatment device such as a high-pressure homogenizer. [Means for solving the problem]

[0006] The inventors have found that an emulsified sauce can be easily produced using a heating and stirring device such as a kneader by a method comprising the steps of charging raw materials containing water, oils and fats, and an emulsifier in an unemulsified state into a mixing tank and heating and mixing the charged raw materials, wherein the emulsifiers are a combination of at least two types of emulsifiers having specific HLB values, and have completed the present invention. That is, the present invention provides the following inventions. [1] A method for producing an emulsified sauce, comprising the steps of: charging raw materials containing water, fats and oils, and an emulsifier into a mixing tank; and heating and mixing the raw materials charged into the mixing tank, the emulsifier comprises at least two types of emulsifiers, When the emulsifier having the largest HLB value is designated as emulsifier B and the emulsifier having the smallest HLB value is designated as emulsifier A, the difference between the HLB value of emulsifier A and the HLB value of emulsifier B is 2.5 or more, The blending ratio of emulsifier A to emulsifier B is 13:7 to 7:13, and The above-mentioned production method, wherein all of the emulsifiers charged into the mixing tank are in an unemulsified state. [2] The manufacturing method according to [1], wherein the emulsifier consists of two types of emulsifier, emulsifier A and emulsifier B. [3] The manufacturing method according to [1] or [2], wherein the mixing speed of the raw materials in the mixing tank is 3000 rpm or less. [4] The method according to any one of [1] to [3], wherein the water content is 30% by mass or more relative to the total mass of the water and oils and fats in the raw materials. [5] The method according to any one of [1] to [4], wherein the total mass of the emulsifier is 1.1 parts by mass or more relative to 100 parts by mass of the total of the water content and the oil content. [6] A method for producing a frozen emulsified sauce, comprising the steps of producing an emulsified sauce by the method according to any one of [1] to [5] and freezing the resulting emulsified sauce. [7] A method for producing a food product, comprising the steps of producing an emulsified sauce by the production method according to any one of [1] to [5], and pouring the emulsified sauce over noodles or cooked rice and / or mixing the emulsified sauce with noodles or cooked rice. [Effects of the Invention]

[0007] According to the present invention, even when an emulsified sauce is produced using a common cooking heating and stirring device used in the food industry, it is possible to obtain an emulsified sauce that is less likely to cause oil-water separation and that maintains a stable emulsified state.The emulsified sauce maintains a stable emulsified state even when reheated in a microwave oven or the like after being stored frozen. DETAILED DESCRIPTION OF THE INVENTION

[0008] <Emulsifier> Emulsifiers are amphiphilic compounds containing both a lipophilic (hydrophobic) and a hydrophilic group in each molecule. The lipophilic group is highly compatible with fats and oils, while the hydrophilic group is highly compatible with water. These emulsifiers are broadly classified into natural emulsifiers, such as lecithin (derived from soybeans, egg yolk, etc.), saponin (derived from quillaja or soybeans, etc.), and sodium caseinate (derived from milk), and synthetic emulsifiers. In food-grade synthetic emulsifiers, the lipophilic group is composed of saturated and / or unsaturated fatty acids with 8 to 22 carbon atoms, and the hydrophilic group is composed of glycerin, polyglycerin, sucrose, propylene glycol, sorbitan, etc. The HLB value indicates the balance between the hydrophobicity and hydrophilicity of an emulsifier. Generally, hydrophobic emulsifiers (W / O type emulsifiers: lipophilic) have low HLB values, while hydrophilic emulsifiers (O / W type emulsifiers) have high HLB values. Low HLB emulsifiers are highly hydrophobic, and those with an HLB value of 6 or less only disperse slightly in water. Emulsifiers with an HLB value of 3 to 6 are particularly suitable for emulsifying water droplets in oils and fats (W / O type emulsification). High HLB emulsifiers are highly hydrophilic, and those with an HLB value of 14 or more dissolve in water to form a colloidal solution. Emulsifiers with an HLB value of 8 to 18 are particularly suitable for emulsifying oil droplets in water (O / W type emulsification). Emulsifiers with an HLB value of 6 to 8 disperse in water in a milky to transparent state.

[0009] The emulsifier of the emulsified sauce of the present invention comprises at least two kinds of emulsifiers, and when the emulsifier having the largest HLB value is designated as emulsifier B and the emulsifier having the smallest HLB value is designated as emulsifier A, the HLB value of emulsifier A is: HLB A and HLB value of emulsifier B: HLB B (However, HLB A <HLB B ) difference (HLB B -HLB A ) is 2.5 or more. For example, in the case of three emulsifiers having HLB values ​​of 5, 7, and 11, the emulsifier having an HLB value of 5 is emulsifier A, and the emulsifier having an HLB value of 11 is emulsifier B. Preferably, the emulsifier is made up of two types of emulsifiers, emulsifier A and emulsifier B. HLBA and HLB B The difference between the HLB values ​​of emulsifier A and emulsifier B is preferably 3 or more, more preferably 4 or more. If the difference is less than 2.5, the emulsified sauce will undergo oil-water separation during storage. There are no particular restrictions on the HLB values ​​of emulsifier A and emulsifier B, as long as the difference is 2.5 or more, and they can be appropriately selected from known emulsifiers. The HLB value of emulsifier A (HLB A ) is preferably 12 or less, more preferably 11 or less, even more preferably 9 or less, even more preferably 8.5 or less, and even more preferably 8 or less. B ) is preferably 7 or more, more preferably 7.5 or more, and even more preferably 8 or more. For example, emulsifiers that can be used as emulsifier A or emulsifier B in the present invention include sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerides, calcium stearoyl lactylate, sodium stearoyl lactylate, sodium tripolyphosphate, lecithin, enzyme-treated lecithin, and saponin.

[0010] The ratio of emulsifier A to emulsifier B is 13:7 to 7:13, preferably 12.5:7.5 to 7.5:12.5, more preferably 12:8 to 8:12, even more preferably 11:9 to 9:11, and most preferably 10:10. If the ratio of emulsifier A exceeds 13 or is less than 7, oil-water separation occurs during storage of the emulsified sauce.

[0011] The amount of emulsifier used is not particularly limited, and can be adjusted as appropriate as long as it is an amount sufficient to emulsify the oil and water used in producing the emulsified sauce. To achieve good emulsification of the oil and water, the total mass of emulsifier is preferably 1.1 parts by mass or more, more preferably 1.15 parts by mass or more, more preferably 1.2 parts by mass or more, even more preferably 1.8 parts by mass or more, and most preferably 2.0 parts by mass or more, per 100 parts by mass of the total of water and oil and fat. The upper limit of the emulsifier is not particularly limited, but since more than 10 parts by mass may cause the emulsified sauce to have an unpleasant taste, it is preferably 10 parts by mass or less, and more preferably 8 parts by mass or less. The amount of oil in the blending ratio also includes the amount of oil used to fry the ingredients.

[0012] In the present invention, the emulsifier used to produce the emulsified sauce is an unemulsified one, which does not require a step of dissolving a lipophilic emulsifier in fat or oil, or a step of dissolving a hydrophilic emulsifier in water, nor does it require a pre-emulsification step.

[0013] <Oil content> The fats and oils used in the emulsified sauce of the present invention can be any edible fat or oil, such as soybean oil, cottonseed oil, safflower oil, rice oil, corn oil, rapeseed oil, perilla oil, perilla oil, linseed oil, olive oil, sesame oil, wheat germ oil, rice bran oil, sunflower oil, peanut oil, avocado oil, egg yolk oil, fish oil, whale oil, chicken oil, lard, beef tallow, milk fat, cocoa butter, shea butter, coconut oil, palm oil, palm kernel oil, etc., as well as processed fats and oils obtained by subjecting these to one or more treatments such as hydrogenation, fractionation, and interesterification. Oils that are liquid at room temperature are preferred, and liquid oils with a low polyunsaturated fatty acid content are more preferred. A single oil or fat may be used, or two or more may be used in appropriate proportions.

[0014] <Moisture> The water used in the emulsified sauce of the present invention can be any water used in eating, drinking, and food processing, and examples thereof include tap water, distilled water, ion-exchanged water, mineral water, etc., and water-soluble components such as salts such as table salt, sugars such as sucrose, organic acids such as citric acid, amino acids, water-soluble vitamins, extracts, and artificial sweeteners can be added as appropriate depending on the type of emulsified sauce. Seasonings such as soy sauce and brewed vinegar; fruit juices such as orange juice; broths such as soy milk; pastes or purees of fruits, fruit vegetables, root vegetables, etc. can also be used as the water, but in these cases, it is preferable to convert the amount of water to one obtained by subtracting the content of water-soluble solids and water-insoluble solids. The water content in the emulsified sauce of the present invention is preferably 30% by mass or more, more preferably 40% by mass or more, even more preferably 42 to 85% by mass, even more preferably 43 to 80% by mass, still more preferably 45 to 75% by mass, and even more preferably 45 to 65% by mass, based on the total mass of the oil and fat content and water.

[0015] <Emulsified sauce> The emulsified sauce of the present invention may be an oil-in-water type or a water-in-oil type, as long as the water and fat are emulsified as a whole. Examples of such emulsified sauces include béchamel sauce, white sauce, demi-glace sauce, sea urchin sauce, cod roe sauce, cream sauce, carbonara sauce, tomato sauce, curry sauce, Chinese bean paste, peperoncino sauce, basil sauce, garlic sauce, and cheese sauce.

[0016] <Optional ingredients> Any of the raw materials commonly used in the emulsified sauce of the present invention can be suitably used. These include cereal flours such as wheat flour, rye flour, corn flour, barley flour, and rice flour; bran such as wheat bran and rice bran; starches separated and refined from grains, potatoes, beans, and tree trunks, as well as their waxy species (e.g., wheat starch, corn starch, tapioca starch, potato starch, mung bean starch, sago starch, and waxy starches), and processed starches that have been subjected to pregelatinization, etherification, esterification, acetylation, cross-linking, and the like; water-insoluble dietary fibers such as resistant starch; water-soluble dietary fibers such as polydextrose, barley β-glucan, and resistant dextrin; starch hydrolysates such as dextrin; pectin, caramel, and the like. These include thickening polysaccharides such as geenan, xanthan gum, guar gum, tara gum, locust bean gum, and inulin; cellulose derivatives such as methylcelluloses; sugars such as glucose, fructose, lactose, sugar, and isomaltose; egg components such as egg yolk, egg white, whole egg, and powdered versions of these, as well as other egg-derived components; dairy components such as milk powder, skim milk powder, and soy milk powder; proteins such as soy protein, wheat protein, and pea protein; inorganic salts such as salt; preservatives; flavorings; spices; vitamins; fortifying agents such as calcium; and chunky ingredients made from meat, seafood, grains, vegetables, fruit and vegetable crops, and beans.

[0017] <Method of manufacturing emulsified sauce> The emulsified sauce of the present invention can be produced by adding raw materials containing water, fat, and an emulsifier with the specific HLB value in appropriate proportions to a heating and stirring device commonly used in the food industry, and cooking them while mixing. Here, all of the emulsifiers added to the mixing vessel are in an unemulsified state. That is, the water, fat, and other raw materials are added to the heating and stirring device without being emulsified in advance with the oil phase or aqueous phase raw materials. The mixing speed of the raw materials in the heating and stirring device is preferably 12 rpm or higher, more preferably 15 rpm or higher, more preferably 30 rpm or higher, even more preferably 50 rpm or higher, and even more preferably 100 rpm or higher. The upper limit of the mixing speed is not particularly limited, but it is sufficient as long as it is equal to or lower than the maximum setting mixing speed of the heating and stirring device used, preferably 3000 rpm or lower, more preferably 2000 rpm or lower, and even more preferably 1500 rpm or lower. Examples of heating and stirring devices include a heating kneader that mixes and heats using a stirring blade, a drum-type cooking device in which a stirring tank rotates, and a cooking device that combines these. The mixing speed refers to the rotation speed of the stirring blade and the drum. A mixing speed of 12 rpm or higher is preferred because it reduces the likelihood of oil-water separation. However, this does not preclude the use of a method including an emulsification process using a high-speed stirrer, a homomixer, a high-pressure homogenizer, a colloid mill, an ultrasonic emulsifier, or other device in the production method of the emulsified sauce of the present invention. The heating temperature in the heating and stirring device is preferably 80 to 100°C, and more preferably 85 to 95°C.

[0018] <Method of manufacturing frozen emulsified sauce> The emulsified sauce produced by the method of the present invention may be further subjected to a step of freezing to produce a frozen emulsified sauce. The freezing method can be a commonly used method.

[0019] <Food and frozen food manufacturing methods> The emulsified sauce produced by the method of the present invention may be used to produce foods such as spaghetti topped with emulsified sauces such as peperoncino, carbonara, tomato sauce, Napolitan, Bolognese, and pesto, gratin topped with white sauce, and doria. Food products produced by the above method may be frozen to produce frozen foods, such as spaghetti with emulsified sauces such as peperoncino, carbonara, tomato sauce, Napolitan, Bolognese, and Genovese, gratin with white sauce, and doria. [Example]

[0020] Production Example 1: Standard method for producing peperoncino sauce (high speed mixing) Peperoncino sauce was produced using the ingredients in the recipe below and following steps 1 to 3. 1.4 parts by mass of salad oil and 4 parts by mass of minced garlic were placed in a kneader for heat cooking and fried until the yield of minced garlic reached 90% by mass. 2. All ingredients except salad oil were placed in a heat cooking kneader (Kajiwara Co., Ltd., KR-J model) and mixed at 300 rpm (rotation speed of the stirring blades) while heating until the core temperature reached 85°C. 3. The entire mixture was placed in a high-speed mixer (ESGE, Bamix M300 Basic) and stirred at 17,500 rpm while gradually adding the remaining 46 parts by mass of salad oil over 1 minute. The mixture was then stirred at high speed for a further 5 minutes to emulsify and stabilize the mixture, yielding a peperoncino sauce.

[0021] Recipe 1 (Peperoncino Sauce) TIFF0007766401000001.tif69170 * The emulsifier is Poem J-0381V (HLB value 14) manufactured by Riken Vitamin Co., Ltd.

[0022] Production Example 2: Method for producing the emulsified sauce (peperoncino sauce) of the present invention (low-speed stirring) Peperoncino sauce was produced by replacing 2 parts by mass of the emulsifier in Recipe Table 1 with 1 part by mass of an emulsifier with an HLB value of 8 (Mitsubishi Chemical Foods Corporation, Ryoto Polyglycerol O-50D) and 1 part by mass of an emulsifier with an HLB value of 14 (Riken Vitamin Co., Ltd., Poem J-0381V) (total of 2 parts by mass). 1.4 parts by mass of salad oil and 4 parts by mass of minced garlic were placed in a heat cooking kneader (Kajiwara Co., Ltd., KR-J model) and fried until the yield of minced garlic reached 90% by mass. 2. All remaining ingredients were placed in a kneader for cooking, and the mixture was stirred at a low speed of 300 rpm (rotation speed of the stirring blades) while being heated until the core temperature reached 85°C, to obtain peperoncino sauce.

[0023] Evaluation example 1 The emulsified sauce obtained in Production Example 1 was placed in a 200 mL measuring cylinder and the liquid level of the emulsified sauce was adjusted to the 100 mL mark. The opening of the measuring cylinder was sealed with a resin film and left to stand at room temperature for 24 hours. After standing, if oil-water separation had occurred, the scale at the oil-water interface was visually read. If oil-water separation had not occurred, a "○" was marked.

[0024] Test Example 1: Examination of the difference in HBL values ​​of emulsifiers Peperoncino sauce was produced according to Production Example 2 except that emulsifiers having HLB values ​​shown in Table 1 were used, and evaluated according to Evaluation Example 1. As a result, the HLB value of emulsifier A (HLB A ) and emulsifier B HLB value (HLB B In Examples 1 to 7 where the difference in HLB value was 3 or more, oil-water separation did not occur even when the produced peperoncino sauce was left to stand, which was good. When only one type of emulsifier was used (Comparative Examples 1 and 2) or when the difference in HLB value was 2 or less (Comparative Examples 3 and 4), oil-water separation occurred, which was unsuitable.

[0025] TIFF0007766401000002.tif55170HLB5: Sucrose fatty acid ester (Mitsubishi Chemical Foods Corporation, Ryoto Sugar Ester S-570) HLB7: Sucrose fatty acid ester (Mitsubishi Chemical Foods Corporation, Ryoto Sugar Ester S-770) HLB8: Glycerin fatty acid ester (Mitsubishi Chemical Foods Corporation, Ryoto Polyglycerol O-50D) HLB11: Sucrose fatty acid ester (Mitsubishi Chemical Foods Corporation, Ryoto Sugar Ester S-1170) HLB14: Glycerin fatty acid ester (Riken Vitamin Co., Ltd., Poem J-0381V) HLB15: Sucrose fatty acid ester (Mitsubishi Chemical Foods Corporation, Ryoto Sugar Ester S-1570)

[0026] Test Example 2: Examination of the emulsifier blending ratio Peperoncino sauce was produced according to Production Example 2 (low-speed stirring) except for using the emulsifier in the parts by mass shown in Table 2, and oil-water separation was evaluated according to Evaluation Example 1. Reference Examples 1 and 2 are standard peperoncino sauces obtained according to Production Example 1 (high-speed stirring). As a result, in Examples 6 and 8 to 11, in which an emulsifier with an HLB value of 8 and an emulsifier with an HLB value of 14 were used in a ratio of 6:4 to 4:6, no oil-water separation was observed even after standing for 24 hours. In Comparative Examples 1, 2, 5, and 6, the interface was 95 mL or less, and oil-water separation was clearly observed, making them unsuitable. However, oil-water separation did not occur in the peperoncino sauces (Reference Examples 1 and 2) produced by high-speed stirring.

[0027] Table 2 TIFF0007766401000003.tif79150

[0028] Test Example 3: Examination of emulsifier blend ratio and total amount Peperoncino sauce was produced in the same manner as in Production Example 2 (low-speed stirring), except that the blending ratios and total amounts of the emulsifiers shown in Table 3 were used, and oil-water separation was evaluated in the same manner as in Evaluation Example 1. As a result, in Examples 12 to 14 in which the total amount of emulsifier was 1.2 parts by mass or more, no oil-water separation occurred after standing, and a good emulsified state was maintained.

[0029] Table 3 TIFF0007766401000004.tif45150

[0030] Test Example 4: Investigation of stirring speed Peperoncino sauces were produced in the same manner as in Example 6 except for using the stirring speeds shown in Table 4, and were evaluated in accordance with Evaluation Example 1. As a result, oil-water separation did not occur in Examples 15 to 17, in which the rotation speeds of the cooking kneader were 15, 20, and 25 rpm. In Comparative Examples 1 and 2, in which only one type of emulsifier was used, oil-water separation clearly occurred and was unsuitable, and conventional high-speed stirring of about 17,500 rpm was required to eliminate oil-water separation (Reference Examples 1 and 2).

[0031] Table 4 TIFF0007766401000005.tif37170

[0032] Test Example 5: Examination of the ratio of oil and water Peperoncino sauce was produced in the same manner as in Production Example 2 except that the amounts of oil and water shown in Table 5 were used, and evaluated in the same manner as in Evaluation Example 1. As a result, in Examples 18 to 21, in which the water content was 45 to 60 parts by mass, good peperoncino sauces in which oil-water separation did not occur could be obtained.

[0033] Table 5 TIFF0007766401000006.tif39150

[0034] Test Example 6: Examination of oils and fats Peperoncino sauce was produced according to Production Example 2 except that the oils and fats and water shown in Table 6 were used, and evaluated according to Evaluation Example 1. As a result, no oil-water separation occurred regardless of whether oils and fats were used, whether they were liquid at room temperature or fats with melting points of 37°C or 42°C that were solid at room temperature, and good peperoncino sauces were obtained (Examples 22 to 25).

[0035] Table 6 TIFF0007766401000007.tif59150

[0036] Test Example 7: Study of frozen spaghetti using emulsified sauce 1.7mm spaghetti (Ohmy Co., Ltd.) was boiled in a boiling water bath for 8 minutes, rinsed, and drained. 200g of the boiled spaghetti was placed in a paper tray, topped with 100g of peperoncino sauce (Recipe 1, in which the emulsifier was replaced with one listed in Table 7), and flash-frozen at -40°C. The peperoncino spaghetti in the paper tray was sealed in plastic film and stored in the freezer compartment of a household refrigerator / freezer for 10 days. The container was placed in a microwave oven and thawed at 600W for 5 minutes. After opening, the sauce was inspected for floating oil (oil-water separation). A "good" was assigned for no floating oil, a "good" for slight but unnoticeable floating oil, and an "unclear" for obvious floating oil. As a result, in Examples 26 to 32, in which no oil-water separation occurred after standing, no floating oil in the sauce was observed even after heating and thawing in a microwave oven. A small amount of oil floating was observed in Example 33. Since peperoncino sauce has a high oil content, a small amount of oil floating occurred, but it is thought that oil floating would not occur with emulsified sauces with a relatively low oil content, such as carbonara sauce or tomato sauce.

[0037] Table 7 TIFF0007766401000008.tif62150

Claims

1. A method for producing an emulsified sauce, comprising: a step of charging raw materials containing water, fats and oils, and an emulsifier into a mixing tank; and a step of heating and mixing the raw materials charged into the mixing tank by stirring at a speed of 1500 rpm or less, and not including a step of stirring at a speed exceeding 1500 rpm, the emulsifier comprises at least two types of emulsifiers, When the emulsifier having the largest HLB value is designated as emulsifier B and the emulsifier having the smallest HLB value is designated as emulsifier A, the difference between the HLB value of emulsifier A and the HLB value of emulsifier B is 2.5 or more, The blending ratio of emulsifier A to emulsifier B is 12:8 to 8:12, and The above-mentioned production method, wherein all of the emulsifiers charged into the mixing tank are in an unemulsified state.

2. 2. The method according to claim 1, wherein the emulsifier comprises two types of emulsifiers, emulsifier A and emulsifier B, and does not contain glycerin succinic acid fatty acid ester.

3. 3. The method according to claim 1, wherein the raw materials are stirred at a speed of 300 rpm or less in the mixing tank.

4. The method according to any one of claims 1 to 3, wherein the water content is 30% by mass or more and 80% by mass or less relative to the total mass of the water and oils and fats in the raw materials.

5. The method according to any one of claims 1 to 4, wherein the total mass of the emulsifier is 1.1 parts by mass or more relative to 100 parts by mass of the total of the water and oil content.

6. A method for producing a frozen emulsified sauce, comprising the steps of producing an emulsified sauce by the production method according to any one of claims 1 to 5 and freezing the resulting emulsified sauce.

7. A method for producing a food product, comprising the steps of producing an emulsified sauce by the production method according to any one of claims 1 to 5, and pouring the emulsified sauce over noodles or cooked rice and / or mixing the emulsified sauce with noodles or cooked rice.

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