sauce

Abstract

To provide a sauce improved in flavor retainability, and to provide a method for improving flavor retainability of a sauce.SOLUTION: A sauce contains a polyglycerol condensed ricinoleic acid ester, and oil and fat. The sauce contains 0.005-1 pt.mass of the polyglycerol condensed ricinoleic acid ester based on 100 pts.mass of the oil and fat. The sauce contains salt. There are also provided: a starchy food containing the sauce; a flavor retainability improver of the sauce, having a polyglycerol condensed ricinoleic acid ester as the active ingredient; and a method for retaining sauce flavor, including a polyglycerol condensed ricinoleic acid ester.SELECTED DRAWING: None

Description

Technical Field

[0001] The present disclosure relates to a source containing polyglycerol condensed ricinoleic acid ester.

Background Art

[0002] Starchy foods such as pasta and rice mixed or topped with sources such as tomato sauce, cream sauce, seafood sauce, and Japanese-style sauce are popular. Such foods include types that heat pre-cooked frozen products including the source in a microwave oven, types that warm and use instant sauces that have been retort-processed on cooked pasta or warmed rice, and types that use instant sauces at room temperature.

[0003] However, over time, starchy food ingredients in starchy foods containing a source tend to absorb water, resulting in a tendency for the texture to deteriorate. This tendency is greater when the amount of the source is large. Also, in the type that uses instant sauce at room temperature, when the amount of the sauce is large, the temperature of the food drops and the taste is impaired. For example, Patent Document 1 discloses an emulsified sauce containing edible oil, heat-moisture treated starch, and a monoacyl type hydrophilic emulsifier as a room-temperature retort pasta sauce that has an appropriate temperature and good mouthfeel when added to cooked pasta.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Disclosure of the Invention

Problems to be Solved by the Invention

[0005] However, development in the direction of reducing the amount of the source, such as enhancing the flavor of the source, has not been carried out because an increase in cost, such as increasing the blending of flavor materials, is expected.

[0006] The objective of this disclosure is to develop a simple method for improving the flavor expression of a sauce. [Means for solving the problem]

[0007] The Disclosers conducted diligent research to solve the above-mentioned problems. As a result, they found that by including polyglycerol condensed ricinoleic acid ester in the sauce, the persistence of the flavor after the sauce is consumed is improved. By improving the persistence of the flavor after the sauce is consumed, the flavor of the sauce is perceived as richer without further enhancement of flavor components. This completes the disclosure. In other words, the disclosure may take the following forms.

[0008] [1] A sauce containing polyglycerol condensed ricinoleic acid ester. [2] A sauce containing oil and fat, as in [1]. [3] The sauce of [2], containing 0.005 to 1 part by mass of polyglycerin condensed ricinoleate ester per 100 parts by mass of oil and fat. [4] One of the sauces [1] to [3] containing salt. A starchy food containing any one of the following sources: [5], [1], [4], or [4]. [6] A flavor enhancer for sauces, containing polyglycerin condensed ricinoleic acid ester as an active ingredient. [7] A method for preserving the flavor of a sauce by incorporating polyglycerol condensed ricinoleic acid ester. [Effects of the Invention]

[0009] This disclosure provides a method for improving the flavor persistence of a sauce. Furthermore, this disclosure provides a sauce with improved flavor persistence. [Modes for carrying out the invention]

[0010] The present disclosure will be explained in detail below. In this disclosure, A(numerical value) to B(numerical value) means A or greater and B or less. The preferred embodiments and more preferred embodiments exemplified below can be used in appropriate combinations with each other, regardless of expressions such as "preferred" or "more preferred". Furthermore, the numerical ranges are illustrative 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 used, regardless of expressions such as "preferred" or "more preferred".

[0011] Generally, sauces are auxiliary food ingredients, such as liquids, gels, or semi-solids, used to flavor, enhance, or modify the texture of a main food ingredient. Sauces are used by mixing, coating, drizzling, tossing, or dipping the main food ingredient. According to one aspect of this disclosure, sauces are mainly used for starchy food ingredients such as rice, bread, and noodles. The starchy food ingredient is not particularly limited as long as its main component is starch. Examples of such food ingredients include grains such as rice, wheat, barley, rye, buckwheat, and corn, potatoes such as potatoes and sweet potatoes, and bread, noodles, etc., processed from their powders and / or various starches. The starchy food ingredient preferably contains 50% by mass or more (more preferably 70% by mass or more) of starch by dry weight. The starchy food ingredient is preferably rice, bread, or noodles, and more preferably noodles. The noodles are preferably pasta. Various types of pasta are known, including spaghetti, macaroni, penne, ravioli, gnocchi, and lasagna.

[0012] According to one aspect of this disclosure, the sauce is preferably a gratin sauce, a fondue sauce, or a pasta sauce, and more preferably a pasta sauce. The sauce may be any of the following: tomato sauce, cream sauce, brown sauce, seafood sauce, Japanese-style sauce, oil sauce, etc. The tomato sauce may be, for example, Neapolitan sauce or meat sauce. The cream sauce may be, for example, carbonara sauce, white sauce or cheese sauce. The brown sauce may be, for example, demi-glace sauce. The seafood sauce may be, for example, Americaine sauce, bisque sauce or squid ink sauce. The Japanese-style sauce may be, for example, a soy sauce-based sauce, a miso-based sauce or a Chinese-style sauce. The oil sauce may be a garlic sauce or a basil sauce.

[0013] The source of this disclosure contains polyglycerin condensed ricinoleate (hereinafter sometimes referred to as PGPR). Methods for producing polyglycerin condensed ricinoleate are known, and for example, it can be obtained by the esterification reaction of ricinoleic acid, mainly obtained from castor oil, with polyglycerin. The polyglycerin portion of polyglycerin condensed ricinoleate is a mixture of multiple polyglycerins with different numbers of polymerized glycerin molecules (degrees of polymerization), and can be expressed by the average degree of polymerization. The average degree of polymerization of polyglycerin can be calculated, for example, from the hydroxyl value of the polyglycerin mixture. The average degree of polymerization of the polyglycerin portion of the polyglycerin condensed ricinoleate contained in the source of this disclosure is preferably about 2 to 10, more preferably about 2 to 8, and even more preferably about 3 to 6.

[0014] According to one aspect of this disclosure, the polyglycerin condensed ricinoleate ester contained in the source may be a commercially available product. Examples of commercially available products that can be used as appropriate include SY Glister CR-310, CR-500, CR-ED, CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd., Sunsoft No. 818DG, 818R, 818SK, 818H manufactured by Taiyo Kagaku Co., Ltd., and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. Two or more types of polyglycerin condensed ricinoleate esters may be used in combination.

[0015] According to one aspect of this disclosure, the amount of polyglycerin condensed ricinoleate ester contained in the source may preferably be an amount selected from 1 ppm by mass or more, 4 ppm by mass or more, 8 ppm by mass or more, 12 ppm by mass or more, 16 ppm by mass or more, 20 ppm by mass or more, 24 ppm by mass or more, 28 ppm by mass or more, 32 ppm by mass or more, 36 ppm by mass or more, or 40 ppm by mass or more. There is no particular upper limit to the amount of PGPR contained in the source. However, the upper limit to the amount of PGPR contained in the source may preferably be an amount selected from 10,000 ppm by mass or less, 5,000 ppm by mass or less, 3,000 ppm by mass or less, 2,000 ppm by mass or less, 1,000 ppm by mass or less, 600 ppm by mass or less, 400 ppm by mass or less, 300 ppm by mass or less, 200 ppm by mass or less, 180 ppm by mass or less, or 160 ppm by mass or less. The lower and upper limits to the amount of PGPR contained in the source may be any combination. Furthermore, the amount of polyglycerin condensed ricinoleate ester in the sauce is preferably 1 to 1000 ppm by mass (0.0001 to 0.1% by mass), more preferably 5 to 600 ppm by mass, even more preferably 10 to 400 ppm by mass, especially preferably 15 to 200 ppm by mass, even more preferably 20 to 180 ppm by mass, and most preferably 25 to 160 ppm by mass. When the amount of polyglycerin condensed ricinoleate ester is within the above range, the off-flavor of the emulsifier is hardly noticeable. In addition, the persistence of the flavor after putting the sauce in the mouth is improved. When the sauce contains so-called ingredients, the PGPR content is the amount contained in the sauce after removing solids using a sieve such as a chinois with a mesh opening of about 2 mm.

[0016] The sauces of this disclosure, by containing polyglycerol condensed ricinoleate ester, have improved flavor retention after being consumed. Another effect is that the saltiness is more easily perceived, allowing for a reduction in the amount of salt contained in the sauce. In other words, this disclosure also relates to a sauce flavor retention enhancer and saltiness enhancer, with polyglycerol condensed ricinoleate ester as the active ingredient. This disclosure also relates to a method for extending the flavor of a sauce and reducing its salt content, by incorporating polyglycerol condensed ricinoleate ester. Here, the flavor of the sauce broadly refers to the unique flavor of the sauce that is perceived when the sauce is consumed. Examples of sauce flavors include cream flavor, cheese flavor, tomato flavor, garlic flavor, seafood flavor, and combinations thereof.

[0017] According to one aspect of this disclosure, the sauce preferably contains fats and oils. The fat and oil content in the sauce is preferably an amount selected from 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 4% by mass or more, 6% by mass or more, 8% by mass or more, 10% by mass or more, 12% by mass or more, 13% by mass or more, or 14% by mass or more. There is no particular upper limit to the fat and oil content in the sauce. However, the upper limit to the fat and oil content in the sauce is preferably an amount selected from 99.9999% by mass or less, 99.999% by mass or less, 99% by mass or less, 90% by mass or less, 80% by mass or less, 60% by mass or less, 50% by mass or less, 45% by mass or less, or 40% by mass or less. The lower and upper limits to the fat and oil content in the sauce may be any combination. The fat and oil in the sauce is not particularly limited as long as it is suitable for consumption. Examples include various vegetable and animal fats such as soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, corn oil, cottonseed oil, sesame oil, palm oil, palm kernel oil, coconut oil, cocoa butter, peanut oil, hazelnut oil, macadamia nut oil, milk fat, beef tallow, and lard, as well as mixtures thereof, and processed fats obtained by subjecting the aforementioned fats to one or more processes selected from hydrogenation, fractionation, and transesterification. One or more of these fats may be used. Furthermore, the fats contained in the sauce include not only those blended as fats but also those contained in the raw materials. For example, if whole milk powder is included as part of the raw materials, the fats contained in the whole milk powder (milk fat) are also included in the fats contained in the sauce. Sauces tend to retain their flavor better when they contain an appropriate amount of fat. Conventional methods such as the Soxhlet extraction method can be applied to measure the fat content (oil content) of the sauce. Furthermore, if the sauce contains ingredients, the fat content refers to the fat content of the sauce after removing solids using a strainer such as a chinois with a mesh opening of approximately 2 mm.

[0018] According to one aspect of this disclosure, the sauce contains, when the oil content is 100 parts by mass, polyglycerin condensed ricinoleate ester in proportion to the amount of PGPR, preferably 0.005 to 1 part by mass, more preferably 0.01 to 0.5 parts by mass, even more preferably 0.02 to 0.2 parts by mass, most preferably 0.025 to 0.16 parts by mass, and most preferably 0.03 to 0.14 parts by mass. When the ratio of oil content to PGPR content in the sauce is within the above range, the flavor after consuming the sauce tends to last longer. Furthermore, since PGPR is oil-soluble, it is preferably added and dissolved in the oil beforehand. However, PGPR can be added by any method as long as it can be sufficiently dispersed in the sauce.

[0019] According to one aspect of this disclosure, the oils and fats used in the sauce (edible oils and fats for sauce) may already contain PGPR. When PGPR is already contained in the oils and fats, the amount of PGPR contained in the oils and fats is not particularly limited. However, the amount of polyglycerin condensed ricinoleate ester contained in the oils and fats is preferably 0.005 to 1.5% by mass, more preferably 0.01 to 0.7% by mass, even more preferably 0.02 to 0.4% by mass, especially preferably 0.03 to 0.3% by mass, and most preferably 0.04 to 0.2% by mass. Edible oils and fats that already contain PGPR may be used as part of the oils and fats contained in the sauce, or as part of the entirety. Edible oils and fats that already contain PGPR can be a flavor-sustaining agent for sauces. Edible oils and fats that already contain PGPR may be processed into cream or the like before being used in sauces.

[0020] According to one aspect of the present disclosure, the edible oil containing PGPR preferably includes lightly distilled or undistilled oils. Lightly distilled or undistilled oils have a stronger flavor inherent to the oil. Here, light distillation is distillation performed at a temperature of 150°C or lower. Light distillation is preferably performed at a temperature of 140°C or lower, more preferably 130°C or lower. The lightly distilled or undistilled oils are not particularly limited as long as they are suitable for consumption. However, examples of the lightly distilled or undistilled oils preferably include milk fat, lard, beef fat, olive oil, coconut oil, cocoa butter, sesame oil, nut oil, roasted oil, etc. Examples of nut oil include peanut oil, hazelnut oil, macadamia nut oil, etc. Examples of roasted oil include roasted sesame oil, roasted rapeseed oil (rapeseed red water), roasted safflower oil, etc. The content of the lightly distilled or undistilled oil contained in the edible oil is not particularly limited. However, as a proportion in the net oil portion, it is preferably 1 to 100% by mass, more preferably 5 to 75% by mass, still more preferably 10 to 65% by mass, and even more preferably 15 to 55% by mass.

[0021] According to one aspect of the present disclosure, in addition to polyglycerol condensed ricinoleic acid ester, additives usually used in ordinary edible oils can be appropriately used in the edible oil as needed. The use of additives aims to improve storage stability, oxidation stability, thermal stability, and suppress crystal precipitation at low temperatures. Specific examples of additives include polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbic acid fatty acid ester, lignan, coenzyme Q, plant sterols and derivatives, oryzanol, diglyceride, silicone, tocopherol, lecithin, coloring agent, flavoring agent, etc. The content of the additive in the edible oil is preferably 0 to 3% by mass, more preferably 0 to 2% by mass, and still more preferably 0 to 1% by mass.

[0022] According to one aspect of the present disclosure, the edible oil containing PGPR in advance used for the sauce may contain a flavor (spice). The flavor is not particularly limited. However, it is preferably oil-soluble. Examples of the flavor include flavors such as vanilla, milk, butter, and various herbs. The content of the flavor contained in the edible oil is preferably 0.001 to 3% by mass, more preferably 0.01 to 2% by mass, and still more preferably 0.05 to 1% by mass. Further, according to one aspect of the present disclosure, the edible oil containing PGPR in advance used for the sauce may be a flavored oil obtained by extracting the flavor from garlic, basil, green onions, etc. into the edible oil.

[0023] According to one aspect of the present disclosure, the sauce contains salt. The salt contained in the sauce is not particularly limited. For example, refined salt, natural salt, natural salt, rock salt, etc., as long as the salt suitable for the sauce is used. Seasonings containing salt, such as soy sauce, may also be used. The content of the salt contained in the sauce is preferably 0.1 to 2% by mass, more preferably 0.15 to 1.5% by mass, still more preferably 0.15 to 1.0% by mass, even more preferably 0.2 to 0.7% by mass, and most preferably 0.2 to 0.5% by mass. When the salt content of the sauce is within the above range, the flavor after putting the sauce in the mouth is likely to be sustained. The salt content of the sauce can be measured by a conventionally known method. For example, according to the Japanese Food Standard Composition Table 2015 Edition (Seventh Revised) Analysis Manual (supervised by the Ministry of Education, Culture, Sports, Science and Technology), the Na content of the sauce is measured by atomic absorption spectrometry for a sample prepared by the dilute acid extraction method or the dry ashing method, and the salt equivalent (g) = sodium (mg) × 1 / 1000 (g / mg) × 2.54 can be obtained by the formula. It can also be measured by a salt concentration meter or the like. In addition, when the so-called ingredients are included in the sauce, the salt content is the content contained in the sauce from which solids have been removed with a strainer such as a sieve with an opening of about 2 mm.

[0024] According to one aspect of this disclosure, the sauce has umami. Umami is a taste derived from conventionally known umami components, such as the amino acids glutamic acid and aspartic acid, the nucleotides that make up nucleic acids such as inosinic acid, guanylic acid and xanthylic acid, and the organic acids succinic acid and its salts. Umami components may be extracted by simmering ingredients such as meat and vegetables, or umami seasonings produced by extraction from ingredients or fermentation may be used. The type and amount of umami components contained in the sauce are not essential to this disclosure and are therefore not particularly limited. Depending on the type of sauce, the type and amount should be applied appropriately so as not to impair palatability.

[0025] According to one aspect of this disclosure, the method for producing the sauce is not particularly limited, except that it may contain polyglycerin condensed ricinoleate ester in any aspect. It can be produced according to generally known methods for various sauces, such as mixing and heating the raw materials. For example, to produce a white sauce, heat oil or butter containing PPGPR in a pan, add cake flour and sauté over low heat. Then add milk and salt and heat thoroughly while stirring to prevent burning. Once heated and stirred until well combined, strain to obtain the white sauce. The obtained sauce may be retorted or otherwise preserved.

[0026] According to one aspect of this disclosure, the sauce may be a hot sauce that is heated before use or a room-temperature sauce. However, because the sauce has excellent flavor retention after being consumed, even if a small amount of room-temperature sauce is applied to warmed pasta, a higher level of satisfaction can be obtained compared to a sauce that does not contain PGPR. [Examples]

[0027] The present disclosure will be described in further detail below with reference to examples. However, the present disclosure shall not be construed as being limited to the contents of the following examples.

[0028] <Screening of emulsifiers> (Preparation of emulsifier) The following emulsifiers were prepared. Monoglycerin fatty acid ester • Monoglycerin oleate (product name: Sunsoft O-30V, abbreviation: O-30V, manufactured by Taiyo Kagaku Co., Ltd.) Monoglycerin organic acid ester • Monoglycerin succinate oleate (product name: Sunsoft No. 683CB, abbreviation: No. 683CB, manufactured by Taiyo Kagaku Co., Ltd.) • Monoglycerin oleate citrate (Product name: Sunsoft No. 623M, abbreviation: No. 623M, manufactured by Taiyo Kagaku Co., Ltd.) Sorbitan fatty acid ester • Sorbitan monooleate (product name: Sunsoft No. 81S, abbreviation: No. 81S, manufactured by Taiyo Kagaku Co., Ltd.) Sucrose fatty acid ester • Sucrose erucate (product name: Ryoto Sugar Ester ER-290, abbreviation: ER-290, manufactured by Mitsubishi Chemical Foods Corporation) Propylene glycol fatty acid ester • Propylene glycol monooleate (product name: Sunsoft No. 25-ODV, abbreviation: No. 25-ODV, manufactured by Taiyo Kagaku Co., Ltd.) Polyglycerin fatty acid esters Decaglycerin decaoleate (product name: Ryoto Polyglyceryl O-50D, abbreviation: O-50D, Mitsubishi Chemical Foods Corporation) Decaglycerin decaoleate (product name: Sunsoft Q-1710U, abbreviation: Q-1710U, manufactured by Taiyo Kagaku Co., Ltd.) • Pentagricerin trioleate (product name: Sunsoft A-173E, abbreviation: A-173E, manufactured by Taiyo Kagaku Co., Ltd.) • Diglyceryl monooleate (Product name: Sunsoft Q-17D; Abbreviation: Q-17D; Manufactured by Taiyo Kagaku Co., Ltd.) Polyglycerin condensed ricinoleate (abbreviation: PGPR) • Hexaglycerin condensed ricinoleate (product name: SY Glister CRS-75, abbreviation: CRS-75, manufactured by Sakamoto Pharmaceutical Co., Ltd.) • Hexaglycerin condensed ricinoleate (product name: Poem PR-300, abbreviation: PR-300, Riken Vitamin Co., Ltd.) • Hexaglycerin condensed ricinoleate ester (product name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) • Pentagricerin condensed ricinoleate (product name: Sunsoft 818R, abbreviation: 818R, manufactured by Taiyo Kagaku Co., Ltd.) • Tetraglycerin condensed ricinoleate (product name: Sunsoft 818DG, abbreviation: 818DG, manufactured by Taiyo Kagaku Co., Ltd.) • Triglycerin condensed ricinoleate ester (product name: Sunsoft 818JC, abbreviation: 818JC, manufactured by Taiyo Kagaku Co., Ltd.)

[0029] (Preparation of emulsifier-containing flavored oils and fats) 0.20 g of each emulsifier was weighed into a 1 L beaker. To each beaker, soybean oil (manufactured by Nisshin Oillio Group Ltd.) containing 0.1% by mass of pork flavor (product name: Buck Aroma Pork Oil CS1283, manufactured by Ogawa Fragrance Co., Ltd.), heated to 60°C, was added until the total volume reached 500 g, and these were prepared as evaluation samples. Each evaluation sample contained 400 ppm by mass of each emulsifier.

[0030] (Evaluation of emulsifier-containing flavored oils and fats) Soybean oil containing 0.1% by mass of flavor without any emulsifiers was used as a control. Five panelists skilled in flavor evaluation of foods containing oils and fats scored the flavor of the evaluation samples when tasted, according to the following evaluation criteria. The evaluation samples were given an overall evaluation based on the total scores. This evaluation allows for inference of the flavor persistence of the sauce. The results are shown in Table 1. Evaluation Criteria: Score Compared to the control, the pork flavor is stronger and more persistent. (2 points) Compared to the control, the pork flavor is more persistent. (1 point) No change from the control group. 0 points. The pork flavor is weaker than the comparison product -1 point comprehensive evaluation ◎: 8 points or higher - Excellent flavor retention. ○: 5 to 7 points - Excellent flavor retention. △: 2 to 4 points - The difference from the control group is difficult to discern. ×: 1 point or less, no difference from the control.

[0031] [Table 1]

[0032] <Evaluation based on white sauce> (Preparation of fats and oils for white sauce) The fats and oils for white sauce in Examples 1 to 5 were prepared according to the formulations in Table 2. Specifically, 20 parts by mass of unsalted butter (manufactured by Meiji Co., Ltd.) and 80 parts by mass of palm oil (manufactured by Nisshin Oillio Group Ltd.) were heated and mixed to prepare a mixed fat and oil (fat and oil of Example 1, milk fat content 17% by mass). 1 part by mass of hexaglycerin condensed ricinoleate (product name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99 parts by mass of the above mixed fat and oil were heated and mixed to obtain a fat and oil containing 818H at a concentration of 1% by mass (fat and oil of Example 2). The fats and oils for white sauce in Examples 3 to 5 were prepared by appropriately diluting the fat and oil of Example 2 with the mixed fat and oil.

[0033] [Table 2]

[0034] (Preparing the white sauce) According to the formulations in Table 3, white sauces (fat content 8.6% by mass) for Examples 6-10 were prepared using each of the fats and oils in Examples 1-5, following the manufacturing procedures (1)-(4) below. (1) Put the mixed oil in a pan and heat it, then add the all-purpose flour and stir-fry over low heat. (2) Add the milk and salt, and heat while stirring with a wooden spatula to prevent burning. (3) Replace the wooden spatula with a whisk and continue heating and stirring. (4) Strain the mixture through a sieve and transfer it to a storage container, then let it cool to room temperature.

[0035] [Table 3]

[0036] (Evaluation of the flavor of the white sauce) The white sauce in Example 6, which used the fats and oils in Example 1, was used as a comparison. Five panelists skilled in flavor evaluation of foods containing fats and oils scored the flavor of the white sauces in Examples 7-10 when tasted, according to the following evaluation criteria. The white sauces in Examples 7-10 were evaluated overall based on the sum of their scores. The results are shown in Table 4. Evaluation Criteria: Score Compared to the control, it has a stronger and more persistent, more desirable milky flavor. (2 points) Compared to the control, it has a more persistent, pleasant milky flavor. (1 point) No change from the control group. 0 points. It has an undesirable flavor compared to the control - 1 point comprehensive evaluation ◎: 8 points or higher - Excellent flavor retention. ○: 5 to 7 points - Excellent flavor retention. △: 2 to 4 points - The difference from the control group is difficult to discern. ×: 1 point or less. No difference from the control, or an undesirable flavor.

[0037] [Table 4]

[0038] <Evaluation based on carbonara sauce> (Preparing the carbonara sauce) 99 parts by mass of commercially available ordinary milk (Milk A) and 1 part by mass of hexaglycerol condensed ricinoleate (product name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) were thoroughly heated and mixed to obtain 818H-containing milk (Milk B) with a concentration of 1% by mass. By appropriately diluting Milk B with ordinary milk (Milk A), Milks C, D, and E were obtained, with 818H content of 0.25% by mass, 0.05% by mass, and 0.025% by mass, respectively. Carbonara sauces for Examples 11 to 15 were prepared according to the formulations in Table 5 using the following manufacturing procedures (1) to (3). The fat content of the sauce, excluding bacon (solids), was 22% by mass. (1) Cut the bacon into 1cm wide strips and sauté it without adding any oil. (2) In a bowl, combine the egg yolks, cream, milk, grated cheese, salt, and black pepper and mix well. (3) Put the mixture from (2) into a frying pan and heat over low heat for 2 minutes and 30 seconds while stirring with a rubber spatula.

[0039] [Table 5]

[0040] (Evaluation of the flavor of the carbonara sauce) The carbonara sauce from Example 11, which used milk A, was used as a control group. For evaluation, five panelists skilled in evaluating the flavor of foods containing fats and oils tasted the carbonara sauces from Examples 12-15 after mixing them with 180g of cooked penne pasta. The flavor was scored according to the following evaluation criteria. The carbonara sauces from Examples 12-15 were evaluated overall based on the total scores. The results are shown in Table 6. Evaluation Criteria: Score Compared to the control, it has a stronger and more persistent, pleasant cheese-based flavor. (2 points) Compared to the control, it has a more persistent, pleasant cheese-based flavor. 1 point No change from the control group. 0 points. It has an undesirable flavor compared to the control - 1 point comprehensive evaluation ◎: 8 points or higher - Excellent flavor retention. ○: 5 to 7 points - Excellent flavor retention. △: 2 to 4 points - The difference from the control group is difficult to discern. ×: 1 point or less. No difference from the control, or an undesirable flavor.

[0041] [Table 6]

[0042] <Evaluation based on peperoncino sauce> (Preparation of oils for peperoncino sauce) The oils and fats for peperoncino sauce in Examples 16-19 were prepared according to the formulations in Table 7. Specifically, 50 parts by mass of canola oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group, Ltd.) and 50 parts by mass of extra virgin olive oil (product name: Nisshin Gently Fragrant Extra Virgin Olive Oil, manufactured by Nisshin Oillio Group, Ltd.) were heated and mixed to prepare a mixed oil and fat (oil and fat of Example 16). 0.1 parts by mass of hexaglycerin condensed ricinoleate (product name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99.9 parts by mass of the above mixed oil and fat were heated and mixed to obtain an 818H-containing oil and fat with a concentration of 0.1% by mass (oil and fat of Example 17). The oils and fats for peperoncino sauce in Examples 18 and 19 were prepared by diluting the oil and fat of Example 17 with the mixed oil and fat by 2 / 5 and 1 / 5, respectively.

[0043] [Table 7]

[0044] (Preparing the peperoncino sauce) According to the formulations in Table 8, the following manufacturing procedures (1) and (2) were used to prepare the respective peperoncino sauces in Examples 20 to 23 using the respective oils in Examples 16 to 19. The oil content of the sauces, excluding the solid components of garlic and red chili peppers, was 36.8% by mass. (1) Put oil and garlic in a frying pan and heat over low heat for 2 minutes. (2) Add the red chili peppers, then add the boiling water, salt, and black pepper and heat for 10 seconds.

[0045] [Table 8]

[0046] (Evaluation of the flavor of the peperoncino sauce) The peperoncino sauce in Example 20, which used the oils and fats in Example 16, was used as a comparison. For evaluation, five panelists skilled in flavor evaluation of foods containing oils and fats tasted the peperoncino sauces in Examples 21-23 after mixing them with 180g of cooked penne, according to the following evaluation criteria. The overall evaluation of the peperoncino sauces in Examples 21-23 was based on the sum of the scores. The results are shown in Table 9. Evaluation Criteria: Score Compared to the control, it has a stronger and more persistent, more desirable garlic flavor. (2 points) Compared to the control, it has a more persistent and preferable garlic flavor. (1 point) No change from the control group. 0 points. It has an undesirable flavor compared to the control - 1 point comprehensive evaluation ◎: 8 points or higher - Excellent flavor retention. ○: 5 to 7 points - Excellent flavor retention. △: 2 to 4 points - The difference from the control group is difficult to discern. ×: 1 point or less. No difference from the control, or an undesirable flavor.

[0047] Table 9

Claims

1. A sauce containing oil and fat and polyglycerin condensed ricinoleate ester in an amount of 1 ppm to 200 ppm by mass, and containing 0.025 to 0.42 parts by mass of polyglycerin condensed ricinoleate ester per 100 parts by mass of oil and fat.

2. The sauce according to claim 1, which contains salt.

3. A starchy food comprising the sauce described in claim 1 or 2.

4. A flavor-sustaining agent for sauces, comprising polyglycerin condensed ricinoleate ester as an active ingredient, wherein the sauce contains oil and fat and polyglycerin condensed ricinoleate ester in an amount of 1 ppm by mass or more and 200 ppm by mass or less, and contains 0.025 to 0.42 parts by mass of polyglycerin condensed ricinoleate ester per 100 parts by mass of oil and fat.

5. A method for maintaining the flavor of a sauce, comprising adding oil and fat and polyglycerin condensed ricinoleate ester in an amount of 1 ppm to 200 ppm by mass, wherein the amount of polyglycerin condensed ricinoleate ester is 0.025 to 0.42 parts by mass per 100 parts by mass of oil and fat.

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