Method for maintaining the gloss of sauce, sauce, and method for manufacturing udon noodles

Abstract

To provide a method for maintaining the luster of sauce which enables keeping the luster of sauce coming out immediately after dressing and production methods of sauce and udon.SOLUTION: In the method for maintaining the luster of sauce applied to noodles and rice, the sauce contains 25-65% of edible oil and fat, 5-55% of sugar alcohol and / or isomerized sugar and an emulsifier, and the sauce is mixed with raw eggs and / or eggs boiled in hot springs.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for maintaining the gloss of a sauce, the sauce, and a method for manufacturing udon noodles.

Background Art

[0002] In recent years, sauces for noodles and rice have diversified, and various products such as pasta sauce and udon sauce are on the market. Such sauces used for noodles and rice are very important elements not only in terms of flavor but also in expressing deliciousness by giving a shiny gloss to the dish. On the other hand, it is very difficult to maintain the shiny gloss immediately after pouring the sauce. This is because as time passes, the sauce soaks into the noodles or rice, or the surface dries out. So far, there have been few studies on the gloss of sauces, and Patent Document 1 barely exists. However, there is a limit to the blending amount of oil, and a method for maintaining other gloss is desired.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a method for maintaining the gloss of a sauce, the sauce, and a method for manufacturing udon noodles, in which the shiny gloss immediately after pouring the sauce is sustained.

Means for Solving the Problems

[0005] The present inventors have conducted intensive studies to achieve the above object. As a result, by specifying the range of ingredients for the sauce and using it in combination with raw eggs and / or soft-boiled eggs, we have discovered a method for maintaining the gloss of the sauce immediately after mixing, as well as a method for manufacturing udon noodles, thus completing the present invention.

[0006] In other words, the present invention is (1) A method for maintaining the gloss of a sauce for noodles or rice, The aforementioned source is Edible fats and oils 25-65%, Sugar alcohols and / or isomerized sugars 5-55%, and contains an emulsifier, Mix the aforementioned sauce with a raw egg and / or a soft-boiled egg. How to maintain the shine of sauces, (2) The weight ratio of the sauce to the raw egg and / or soft-boiled egg is 0.1 to 1.6:1. The method according to claim 1, (3) In sauces for noodles or rice, The aforementioned source is Edible fats and oils 25-65%, Sugar alcohols and / or isomerized sugars 5-55%, and contains an emulsifier, It is used by mixing it with noodles or rice along with raw eggs and / or soft-boiled eggs. sauce, (4) A method for manufacturing udon noodles, This includes the step of mixing raw eggs and / or soft-boiled eggs with sauce and udon noodles. The aforementioned source is Edible fats and oils 25-65%, Sugar alcohols and / or isomerized sugars 5-55%, and contains emulsifiers, Udon noodle manufacturing method, That is the case. [Effects of the Invention]

[0007] According to the present invention, the glossy sheen of the sauce can be maintained immediately after mixing. Therefore, an expansion of demand for sauces for noodles or rice can be expected. [Modes for carrying out the invention]

[0008] The present invention will be described in detail below. In this invention, "%" means "mass%" and "parts" means "parts by mass".

[0009] <Features of the Invention> The present invention is characterized by the fact that by mixing a sauce of a specific composition with a raw egg and / or a soft-boiled egg, the glossy sheen immediately after mixing with the sauce is maintained.

[0010] <Source> The sauce of the present invention contains edible oils and fats, sugar alcohols and / or isomerized sugars, and emulsifiers, and is used in combination with raw eggs and / or soft-boiled eggs, poured over noodles or rice.

[0011] <Edible fats and oils> The edible oil content of the sauce used in the method of the present invention is 25-65%, preferably 30-60%, and preferably 35-55%. If the edible oil content falls below the lower limit, gloss cannot be maintained, and if it exceeds the upper limit, it is difficult to mix with raw eggs and / or soft-boiled eggs, and gloss cannot be maintained. The edible oils and fats of the present invention refer to lipids mainly composed of triacylglycerol or diacylglycerol, and include, for example, animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, milk fat, beef fat, lard, egg yolk oil, and refined oils thereof, as well as oils and fats obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglyceride), diglycerides, hydrogenated oil, and enzyme-treated egg yolk oil. Such edible oils and fats may be used individually or in combination of two or more.

[0012] <Sugar alcohols and / or isomerized sugars> The content of sugar alcohol and / or isomerized sugar in the source used in the method of the present invention is 5 to 55% in terms of solid content, preferably 10 to 50%, and more preferably 15 to 45%. If the content of sugar alcohol and / or isomerized sugar is outside the above range, the gloss cannot be maintained. The sugar alcohol of the present invention is a polyhydric alcohol obtained by reducing the aldehyde group and ketone group of sugar to an alcohol group. Examples of sugar alcohol include reduced starch saccharides, alditols obtained by reducing monosaccharides, or polyhydric alcohols such as glycerin. The form of sugar alcohol used in the present invention is not particularly limited as long as it is commercially available, but a liquid form is preferably used. The isomerized sugar of the present invention is a liquid sugar mainly composed of glucose and fructose, and examples thereof include glucose-fructose liquid sugar and fructose-glucose liquid sugar. In the present invention, either one of sugar alcohol and isomerized sugar may be used, or two or more thereof may be used in combination. Since the effects of the present invention are easily obtained, it is preferable to contain at least sugar alcohol.

[0013] <Emulsifier> The source of the present invention contains an emulsifier. The emulsifier used in the source of the present invention is a raw material having an emulsifying action. Examples thereof include egg yolk, phospholipid, lysophospholipid, sucrose fatty acid ester, polyglycerol fatty acid ester, glycerol organic acid fatty acid ester, propylene glycol fatty acid ester, glycerol fatty acid ester, sorbitan fatty acid ester, and the like. Since the effects of the present invention are easily obtained, it is preferable to use egg yolk. In addition, the content of the emulsifier may be determined based on the content of edible oil contained in the source. Specifically, it can be 0.01% to 10% in terms of solid content, and further 0.05% to 5%. When the emulsifier is within the above range, it is compatible with raw eggs and / or soft-boiled eggs, and the gloss of the source is easily maintained.

[0014] <Moisture> The moisture content of the sauce used in the method of the present invention can be 30% or less, and is preferably between 5% and 25%. When the moisture content is within the above range, it blends quickly with raw eggs and / or soft-boiled eggs, and the gloss of the sauce is easily maintained. Note that moisture is not limited to the amount of water added during the production of the sauce, but also includes the moisture contained in each of the ingredients used in the blend. The moisture content can be measured by the reduced-pressure heating and drying method.

[0015] <Other ingredients> In addition to the above-mentioned raw materials, the source of the present invention may be appropriately selected and blended within a range that does not impair the effects of the present invention. Specifically, examples include soy sauce, sugar, salt, vinegar, nucleic acid-based umami seasonings, various seasonings such as citrus juice, organic acids such as acetic acid, citric acid, tartaric acid, succinic acid, malic acid or their salts, antioxidants such as ascorbic acid and vitamin E, various peptides, spices such as pepper and Japanese pepper, flavorings, and colorings.

[0016] <How to make the sauce> An example of a method for producing the sauce of the present invention will be described. For example, first, a seasoning liquid is prepared by mixing fresh water, sugar alcohol and / or isomerized sugar, emulsifier and other ingredients until uniform. Subsequently, edible oils and fats are added to the prepared seasoning liquid while stirring and mixed until uniform to produce the sauce. Alternatively, an emulsified sauce can be produced by emulsifying it as needed. The sauce of the present invention can be manufactured using equipment commonly used for sauce production. Examples of such equipment include general stirrers, stick mixers, stand mixers, homomixers, homodispers, etc. Examples of stirrer blade shapes include propeller blades, turbine blades, paddle blades, anchor blades, etc.

[0017] <Raw eggs and / or soft-boiled eggs> The sauce of this invention is used in combination with raw eggs and / or soft-boiled eggs. Here, a soft-boiled egg is a chicken egg that has been boiled until the yolk is soft-boiled and the egg white is semi-solid. You can use a raw egg in its shell that has been cooked, or you can use a commercially available one.

[0018] <Ratio of sauce to raw egg and / or soft-boiled egg> For every 1 part raw egg and / or soft-boiled egg, the sauce should be mixed in a ratio of 0.1 to 1.6 parts, and 0.4 to 1.0 parts is preferable. Keeping the ratio within this range helps maintain the gloss of the sauce through a synergistic effect.

[0019] <Application> The sauce used in the method of the present invention is for noodles or rice, and is poured over boiled noodles or cooked rice together with a raw egg and / or a soft-boiled egg. The noodles of this invention include various types, such as udon, pasta, ramen, Chinese noodles, soba, and vermicelli. Furthermore, the rice of this invention includes not only white rice, but also brown rice, mixed grain rice, and the like. In particular, udon noodles are prone to significant surface drying, making it easier to obtain the effects of the present invention.

[0020] <How to make udon noodles> The present invention relates to a method for producing udon noodles, which includes the step of mixing the udon noodles with a sauce and a raw egg and / or a soft-boiled egg. The udon noodles used are cooked, but the cooking method is not particularly limited and may be boiled or heated in a microwave oven, for example.

[0021] The present invention will be described in detail below based on examples, comparative examples, and test examples. However, the present invention is not limited to these. [Examples]

[0022] [Example 1] The sauce of the present invention was prepared using the following proportions. Specifically, all ingredients except rapeseed oil were mixed uniformly, and the sauce was obtained by slowly pouring in the rapeseed oil while stirring the prepared seasoning liquid.

[0023] [Formulation of Example 1] Rapeseed oil 40% Sugar alcohol 31.5% raw egg yolk 8% Salt 0.8% Shimizu 19.7%% -------------------------------------------------- Total 100%

[0024] [Test Example 1 and Controls 1, 2] As Test Example 1, the sauce and egg from Example 1 were poured over 180g of boiled udon noodles according to the quantities listed in Table 1 and mixed well. In order to confirm the effect of using the sauce and egg together, the same procedure was also performed for controls 1 and 2, using only the sauce and only the egg. The sauces were then left at room temperature for 30 minutes, and their gloss was evaluated according to the following criteria. The results are shown in Table 1. The gloss evaluation was conducted by multiple experts on sauce development.

[0025] [Criteria for evaluating shine] ◎: The glossy appearance was maintained immediately after mixing, making it look very appetizing. ○: The glossy appearance was almost completely preserved immediately after mixing, giving it an appetizing look. ×: The shine that was present immediately after mixing had been lost.

[0026] [Table 1] TIFF0007896232000001.tif33107

[0027] As shown in Table 1, in Test Example 1, the gloss was maintained immediately after mixing, resulting in a very appetizing appearance. On the other hand, in Controls 1 and 2, the surface of the udon noodles was dry and the gloss was lost.

[0028] [Test Example 2] Except for changing the proportion of raw egg in the sauce as shown in Table 2, Test Examples 2-1 to 2-4 were conducted in the same manner as Test Example 1, and gloss was evaluated.

[0029] [Table 2] TIFF0007896232000002.tif37152

[0030] From the evaluation results shown in Table 2, it can be seen that the effects of the present invention are more significantly obtained when the amount of sauce is 0.1 to 1.6 parts per part of raw egg and / or soft-boiled egg, and even more significantly when it is 0.4 to 1.0 parts.

[0031] [Examples 2-5, Comparative Examples 1-4] To confirm the effect of the sauce formulation on the present invention, Examples 2-6 and Comparative Examples 1-4 were prepared in the same manner as Example 1, except that the formulations in Table 2 were changed. Pour 20g of each sauce and 50g of raw egg over 180g of boiled udon noodles and mix well. Afterward, the samples were left at room temperature for 30 minutes, and the gloss was evaluated in the same manner as in Test Example 1. The results are recorded in Table 2.

[0032] [Table 3] TIFF0007896232000003.tif31118

[0033] From the evaluation results shown in Table 3, it can be understood that the effects of the present invention can be obtained when the edible oil content in the sauce is 25-65% and the sugar alcohol and / or isomerized sugar content is 5-55% on a solid basis. Furthermore, in Example 5, where the egg yolk in Example 1 was replaced with sucrose fatty acid ester (HLB13), the same results as in Example 1 were obtained.

[0034] [Test Example 3] We confirmed whether the effects of the present invention could be obtained even when using soft-boiled eggs instead of raw eggs. Specifically, we added the ingredients from Example 1 and soft-boiled eggs to boiled udon noodles in the same proportions as in Test Example 1 and mixed them well. The soft-boiled eggs were prepared by boiling an appropriate amount of water in a pot, then turning off the heat, and placing shelled eggs into the boiling water for 12 minutes. As evaluated in the same way as in Test Example 1, the glossy appearance immediately after mixing was maintained, resulting in a very appetizing appearance.

[0035] [Test Example 4] We also checked whether the effects of the present invention could be obtained when the sauce was used with something other than udon noodles. Specifically, instead of boiled udon noodles, 180g of cooked white rice was mixed with the sauce and a raw egg, as in Test Example 1. The results, as evaluated in the same way as in Test Example 1, showed that the gloss immediately after mixing was almost maintained, and the appearance was appetizing.

Claims

1. A method for maintaining the gloss of sauces for noodles or rice, The aforementioned source is Edible fats and oils 25-65%, In terms of solid content, sugar alcohols and / or isomerized sugars make up 5-55%. and contains an emulsifier, The aforementioned edible oils and fats include vegetable oils. Mix the aforementioned sauce with a raw egg and / or a soft-boiled egg. How to maintain the shine of sauces.

2. The mass ratio of the sauce to the raw egg and / or soft-boiled egg is 0.1 to 1.6:

1. The method according to claim 1.

3. In sauces for noodles or rice, The aforementioned source is Edible fats and oils 25-65%, In terms of solid content, sugar alcohols and / or isomerized sugars make up 5-55%. and contains an emulsifier, The aforementioned edible oils and fats include vegetable oils. It is used by mixing it with noodles or rice along with raw eggs and / or soft-boiled eggs. sauce.

4. A method for manufacturing udon noodles, This includes the step of mixing raw eggs and / or soft-boiled eggs with sauce and udon noodles. The aforementioned source is Edible fats and oils 25-65%, In terms of solid content, sugar alcohols and / or isomerized sugars make up 5-55%. and contains an emulsifier, The aforementioned edible oils and fats include vegetable oils. The method for manufacturing udon noodles.

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