JP7590139B2 - Method for producing sauce, method for glaze-finishing sauce and method for producing sauce - Google Patents

Description

The present invention relates to a method for producing sauce, a method for glaze-making a sauce, and a sauce.

Foods that have a glossy finish are appetizing. In addition, it is believed that the gloss of food is correlated with deterioration, so maintaining the gloss for a long period of time can increase the commercial value of the food.

For example, Patent Document 1 proposes a flavor oil that uses a polyglycerol fatty acid ester in which the constituent fatty acids are saturated fatty acids with 16 to 22 carbon atoms and unsaturated fatty acids with 16 to 22 carbon atoms in a molar ratio of 0.3 to 0.9:0.1 to 0.7, in order to provide a flavor oil that adheres to food and retains its surface gloss even when stored in a refrigerator.

JP 2016-086690 A

However, the method of Patent Document 1 is intended to impart gloss to food by coating the surface of solid food, but in the case of liquid or paste-like foods such as sauces that have an aqueous phase on the surface, the coated oil droplets gather (coalesce) to form a mixture of surfaces with large oil droplets and surfaces with few oil droplets, making it impossible to obtain a sufficient glossy (shiny) surface area. Furthermore, in the case of sauces to be poured on top of food, the coating method requires a step of coating the food with a glossing agent by spray or the like after the sauce has been poured on top, and there is also the problem that the gloss cannot be maintained because the coated glossing component flows away due to the unevenness of the food.
An object of the present invention is to provide a method for producing a glossy sauce, a method for easily imparting gloss to a sauce, and a glossy sauce.

As a result of intensive research, the inventors discovered that the above problems could be solved by blending an oil composition containing an oil and a specific emulsifier into a sauce, and thus completed the present invention.

That is, the present invention provides the following [1] to [11].
[1] A method for producing a sauce having an oil and fat content of 25% by mass or less (excluding sauce for salads), comprising the steps of:
An oil and fat composition containing 0.5 to 8.0% by mass of the following emulsifier A1 is mixed into the sauce so that the emulsifier A1 is contained in an amount of 0.5 to 12% by mass.
Alternatively, an oil and fat composition containing 0.5 to 8.0% by mass of the following emulsifier A2 and 0.03 to 2.0% by mass of the following emulsifier B is mixed into the sauce so that the oil and fat composition contains 0.5 to 12% by mass of the following emulsifier A2 and 0.03 to 2.0% by mass of the following emulsifier B.
Method of producing sauce.
(Emulsifier A1) A polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is 1.5 to 3.5, and the average degree of esterification is 18.3 to 60.0%. (Emulsifier A2) A polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is more than 3.5, and the average degree of esterification is 18.3 to 60.0%. (Emulsifier B) A polyglycerin fatty acid ester and/or glycerin fatty acid ester in which 50% by mass or more of the constituent fatty acids are saturated linear fatty acids having 16 to 22 carbon atoms.
[2] The oil and fat composition contains 0.5 to 8.0% by mass of emulsifier A1 and 0.03 to 2.0% by mass of emulsifier B.
[1] Manufacturing method of the sauce.
[3] The emulsifier B is a polyglycerol fatty acid ester and/or a glycerol fatty acid ester, in which 20% by mass or more of the constituent fatty acids are behenic acid and less than 50% by mass of the constituent fatty acids are unsaturated fatty acids.
A method for producing the sauce of [1] or [2].
[4] The viscosity of the oil composition at 25°C is 100 to 3000 mPa·s,
A method for producing any one of the sauces [1] to [3].
[5] A method for polishing a sauce having an oil and fat content of 25% by mass or less (excluding sauces for salads), comprising the steps of:
An oil and fat composition containing 0.5 to 8.0% by mass of the following emulsifier A1 is mixed into the sauce so that the emulsifier A1 is contained in an amount of 0.5 to 12% by mass.
Alternatively, an oil and fat composition containing 0.5 to 8.0% by mass of the following emulsifier A2 and 0.03 to 2.0% by mass of the following emulsifier B is mixed into the sauce so that the oil and fat composition contains 0.5 to 12% by mass of the following emulsifier A2 and 0.03 to 2.0% by mass of the following emulsifier B.
How to deglaze the sauce.
(Emulsifier A1) A polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is 1.5 to 3.5, and the average degree of esterification is 18.3 to 60.0%. (Emulsifier A2) A polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is more than 3.5, and the average degree of esterification is 18.3 to 60.0%. (Emulsifier B) A polyglycerin fatty acid ester and/or glycerin fatty acid ester in which 50% by mass or more of the constituent fatty acids are saturated linear fatty acids having 16 to 22 carbon atoms.
[6] The oil and fat composition contains 0.5 to 8.0% by mass of emulsifier A1 and 0.03 to 2.0% by mass of emulsifier B.
[5] How to make the sauce glossy.
[7] The emulsifier B is a polyglycerol fatty acid ester and/or a glycerol fatty acid ester, in which 20% by mass or more of the constituent fatty acids are behenic acid and less than 50% by mass of the constituent fatty acids are unsaturated fatty acids.
[5] or [6] How to make the sauce glossy.
[8] The viscosity of the oil composition at 25°C is 100 to 3000 mPa·s,
A method for polishing a sauce according to any one of [5] to [8].
[9] A sauce having an oil and fat content of 25% by mass or less (excluding sauces for salads),
The oil and fat composition is contained in the sauce in an amount of 0.5 to 12% by mass,
The oil and fat composition contains 0.5 to 8.0 mass% of the following emulsifier A1, or 0.5 to 8.0 mass% of the following emulsifier A2 and 0.03 to 2.0 mass% of the following emulsifier B,
sauce.
(Emulsifier A1) A polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is 1.5 to 3.5, and the average degree of esterification is 18.3 to 60.0%. (Emulsifier A2) A polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is more than 3.5, and the average degree of esterification is 18.3 to 60.0%. (Emulsifier B) A polyglycerin fatty acid ester and/or glycerin fatty acid ester in which 50% by mass or more of the constituent fatty acids are saturated linear fatty acids having 16 to 22 carbon atoms.
[10] The oil and fat composition contains 0.5 to 8.0% by mass of emulsifier A1 and 0.03 to 2.0% by mass of emulsifier B.
Source: [9]
[11] The oil and fat composition is dispersed in a sauce.
Source of [9] or [10].

By using the method for producing sauce of the present invention, it is possible to obtain a glossy sauce. In addition, by using the method for polishing a sauce, a glossy surface can be easily generated without a coating process. In addition, the sauce of the present invention has a glossy surface, and an oil and fat composition that serves as a gloss component is dispersed in the sauce. Even if the oil and fat composition on the surface of the sauce flows due to the fluidity of the sauce surface, the oil and fat composition is supplied from within the sauce, so the gloss can be maintained for a long period of time.

The present invention will be described in detail below. In the embodiment of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. The preferred and more preferred aspects exemplified below can be used in appropriate combination with each other regardless of the expressions such as "preferred" and "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 regardless of the expressions such as "preferred" and "more preferred". Furthermore, terms such as "contain" or "include" may be read as "essentially consisting of" or "consisting only of", as appropriate.

[Sauce manufacturing method]
The method for producing sauce of the present invention can impart luster to a sauce by mixing an oil and fat composition having a luster-imparting effect into the sauce. This is believed to be because, by mixing an oil and fat composition having a luster-imparting effect into the sauce, the oil droplets of the oil and fat composition present on the surface of the sauce are less likely to gather, and the state in which the oil droplets are uniformly dispersed on the surface of the sauce can be maintained. In addition, since the oil and fat composition is dispersed in a fluid sauce, the oil and fat composition can be constantly supplied to the surface of the sauce, and therefore the luster-imparting effect on the surface of the sauce can be enhanced and maintained.

The method for producing a sauce of the present invention is a method for producing a sauce having an oil/fat content of 25% by mass or less (excluding sauces for salads), comprising the steps of:
This method for enhancing the luster of a sauce comprises mixing an oil and fat composition containing specific amounts of emulsifier A1 or emulsifier A2 and emulsifier B described below into the sauce so that the amount of the oil and fat composition is 0.5 to 12% by mass relative to the sauce.

In addition, for sauces with an oil and fat content of 25% by mass or less, the oil and fat in the oil and fat composition is considered to be included in the oil and fat content.

The sauces targeted by the method for producing sauces of the present invention are paste-like or liquid seasonings that are added to other foods or used in cooking. Generally, sauces with an oil content of more than 25% by mass, such as salad sauces (mayonnaise and dressings), have a high oil content and therefore have a certain degree of gloss, and the effects of the present invention are weak. Therefore, the sauces to which the present invention is applied are sauces with an oil content of 25% by mass or less (excluding salad sauces), preferably sauces with an oil content of 20% by mass or less, more preferably sauces with an oil content of 5 to 18% by mass, and even more preferably sauces with an oil content of 5 to 15% by mass. Examples of such sauces include sauces for pasta, ketchup, Worcestershire sauce, miso, soy sauce, soy sauce-based Japanese-style sauces, and thickened sauces for Chinese cuisine. In addition, sauces in a paste form or containing solids are preferred because they are expected to have the effect of maintaining the oil composition described below uniformly.

<Oil and fat composition>
The oil and fat composition used in the present invention contains an oil and fat and an emulsifier. The emulsifier contains emulsifier A1 (a polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is 1.5 to 3.5, and the average degree of esterification is 18.3 to 60.0%), or emulsifier A2 (a polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is more than 3.5, and the average degree of esterification is 18.3 to 60.0%) and emulsifier B (a polyglycerin fatty acid ester and/or a glycerin fatty acid ester in which 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids having 16 to 22 carbon atoms).

The oil and fat composition used in the present invention is mixed into the sauce so that the amount is 0.5 to 12% by mass relative to the sauce. If the amount is 0.5% by mass or more, it is possible to impart luster to the sauce. If the amount is more than 12% by mass, there is a risk that the oil and fat composition will not be able to maintain a sufficiently mixed state. The amount of the oil and fat composition mixed (blended amount) is preferably 0.5 to 10% by mass relative to the sauce, more preferably 1 to 8% by mass relative to the sauce, and even more preferably 2 to 7% by mass relative to the sauce. There are no particular restrictions on the mixing method, but it is preferable to add and stir the oil and fat composition simultaneously with the other ingredients that are the raw materials for the sauce. It can also be added and stirred in the final manufacturing process of the sauce. The degree of stirring may be such that the oil and fat composition is dispersed in the sauce. It is also preferable that the oil and fat composition is dispersed to such an extent that a large amount of oil phase does not separate into the supernatant of the sauce, etc.

(Oils and fats)
The oil and fat composition used in the present invention contains oil and fat. By containing oil and fat, the viscosity of the oil and fat composition is reduced, which helps to impart luster. As the oil and fat, animal and vegetable oils, oils and fats synthesized from glycerin and fatty acids, and their fractionated oils, transesterified oils, hydrogenated oils, etc. can be used alone or in combination.
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 medium-chain triglycerides (MCTs).
Examples of fractionated oils include fractionated palm oils such as palm olein, palm superolein, palm stearin, and palm midfraction.
As the interesterified oil, an interesterified oil of palm oil or a fractionated palm oil with other liquid fats and oils, or an interesterified oil of MCT with vegetable oil or the like can be used.
Examples of the hydrogenated oil include hydrogenated oils of animal and vegetable oils, fractionated oils of animal and vegetable oils, and hydrogenated oils of interesterified oils.

The fats and oils in the fat and oil composition that lose fluidity at room temperature must be dissolved by heating when added to the sauce or sauce ingredients, and therefore those that have fluidity at 30°C are preferred. Even if a portion of the fat and oil is solid at 30°C, it can be used suitably as long as it is combined with other fats and oils and oils that have fluidity as a whole. Fat and oils that have fluidity at 25°C are more preferred, and fats and oils that are liquid at 25°C are even more preferred. In particular, rapeseed oil, palm olein, and mixtures thereof can be used suitably, as they have the advantage of being liquid oils with low melting points and good oxidation stability.

The oil composition preferably contains 40.0 to 99.9% by mass of the above-mentioned oil. The oil composition more preferably contains 90 to 99.1% by mass of the oil, even more preferably contains 95.0 to 99.8% by mass, and even more preferably contains 96.0 to 99.5% by mass.

(Emulsifier A1)
In the present invention, emulsifier A1 is a polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerol moiety is 1.5 to 3.5, and the average degree of esterification is 18.3 to 60.0%.

When the oil and fat composition contains emulsifier A1, it contains 0.5 to 8.0 mass% of emulsifier A1. When the emulsifier A1 is 0.5 mass% or more, gloss is imparted to the sauce. On the other hand, when the emulsifier A1 exceeds 8.0 mass%, the transparency of the oil and fat composition decreases, or the viscosity increases, making it difficult to disperse in the sauce, and the oil and fat composition present in the sauce is less likely to move to the surface of the sauce, resulting in insufficient gloss imparted to the sauce. The oil and fat composition more preferably contains 0.5 to 6.0 mass%, even more preferably 0.6 to 3.0 mass%, and most preferably 0.8 to 2.0 mass% of emulsifier A.

Emulsifier A1 is a polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms. Preferably, 75 to 100% by mass of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, and more preferably, 80 to 100% by mass of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms. Examples of unsaturated straight-chain fatty acids having 16 to 22 carbon atoms include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid, and it is preferable to use one or more types selected from these. In terms of the low melting point and high oxidation stability of the polyglycerol fatty acid ester, the constituent fatty acids are more preferably palmitoleic acid and/or oleic acid. The constituent fatty acids other than the unsaturated straight-chain fatty acids having 16 to 22 carbon atoms are not particularly limited, but saturated straight-chain fatty acids having 6 to 22 carbon atoms can be used, such as caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid, and it is preferable to use one or more types selected from these. More preferably, it is one or more types selected from palmitic acid and stearic acid.

In emulsifier A1, the polyglycerin part of the polyglycerin fatty acid ester has an average degree of polymerization of 1.5 to 3.5. The polyglycerin part may be a mixture of polyglycerin parts with various degrees of polymerization, but is preferably diglycerin and/or triglycerin.

Emulsifier A1 can be produced by esterification of polyglycerin with a fatty acid, or by transesterification of polyglycerin with a fatty acid methyl ester or the like. The resulting polyglycerin fatty acid ester can be used as is, but it can also be used after increasing the purity by distillation or the like.

In order to obtain the gloss effect of the present invention, the emulsifier A1 needs to be unevenly distributed on the surface of the oil composition and needs to have a certain polarity. Therefore, the average degree of esterification of the polyglycerol fatty acid ester is 18.3 to 60.0%. The average degree of esterification (percentage) indicates the degree to which the hydroxyl groups of polyglycerol and/or glycerol are esterified, and can be calculated by measuring the saponification value and hydroxyl value of the polyglycerol fatty acid ester and/or glycerol fatty acid ester, and calculating (saponification value)÷(saponification value+hydroxyl value)×100. The saponification value can be measured in accordance with the Standard Method for Analysis of Fats, Oils and Related Materials ("2.3.2.1-2013 Saponification Value" established by the Japan Oil Chemists' Society). The hydroxyl value can be measured in accordance with the Standard Method for Analysis of Fats, Oils and Related Materials ("2.3.6.2-1996 Hydroxyl Value (Pyridine-Acetic Anhydride Method)" established by the Japan Oil Chemists' Society.
The average degree of esterification of the polyglycerol fatty acid ester is preferably 18.3 to 50.0%, more preferably 20 to 30%, and even more preferably 22 to 28%. The polyglycerol fatty acid ester is preferably a monoester to a triester, and particularly preferably a monoester and/or a diester.

(Emulsifier A2)
In the present invention, the polyglycerol fatty acid ester has 71% by mass or more of the constituent fatty acids being unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, an average degree of polymerization of the polyglycerol moiety being more than 3.5, and an average degree of esterification being 18.3 to 60.0%. The difference from the above-mentioned emulsifier A1 is the average degree of polymerization of the polyglycerol moiety. Emulsifier A2 is inferior to emulsifier A1 in the effect of adding gloss to sauces, and therefore must be combined with emulsifier B described below.

When the oil and fat composition contains emulsifier A2, it contains 0.5 to 8.0 mass% of emulsifier A2. When the amount of emulsifier A2 is 0.5 mass% or more, gloss is imparted to the sauce. On the other hand, when the amount of emulsifier A2 exceeds 8.0 mass%, the transparency of the oil and fat composition decreases, or the viscosity increases, making it difficult to disperse in the sauce, and the oil and fat composition present in the sauce is less likely to move to the surface of the sauce, resulting in insufficient gloss imparted to the sauce. It is more preferable that the oil and fat composition contains 0.5 to 6.0 mass% of emulsifier A, even more preferably 0.6 to 3.0 mass%, and most preferably 0.8 to 2.0 mass%.

Emulsifier A2 is a polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms. Preferably, 75 to 100% by mass of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, and more preferably, 80 to 100% by mass of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms. Examples of unsaturated straight-chain fatty acids having 16 to 22 carbon atoms include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid, and it is preferable to use one or more types selected from these. In terms of the low melting point and high oxidation stability of the polyglycerol fatty acid ester, the constituent fatty acids are more preferably palmitoleic acid and/or oleic acid. The constituent fatty acids other than the unsaturated straight-chain fatty acids having 16 to 22 carbon atoms are not particularly limited, but saturated straight-chain fatty acids having 6 to 22 carbon atoms can be used, such as caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid, and it is preferable to use one or more types selected from these. More preferably, it is one or more types selected from palmitic acid and stearic acid.

In emulsifier A2, the polyglycerin portion of the polyglycerin fatty acid ester has an average degree of polymerization of more than 3.5. The average degree of polymerization is preferably from more than 3.5 to 20, more preferably from more than 3.5 to 12, and even more preferably from 4 to 12. The polyglycerin portion may be a mixture of various degrees of polymerization, but is preferably tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, octaglycerin, nonaglycerin, or decaglycerin.

Emulsifier A2 can be produced by esterification of polyglycerin with a fatty acid, or by transesterification of polyglycerin with a fatty acid methyl ester or the like. The resulting polyglycerin fatty acid ester can be used as is.

To obtain the gloss effect of the present invention, emulsifier A2 must be unevenly distributed on the surface of the oil composition and must have a certain polarity. Therefore, the average degree of esterification of the polyglycerol fatty acid ester is 18.3 to 60.0%. The average degree of esterification of the polyglycerol fatty acid ester is preferably 18.3 to 50.0%, more preferably 20 to 45%, and even more preferably 30 to 45%. Furthermore, the polyglycerol fatty acid ester is preferably a monoester to an octaester, and particularly preferably a tetraester, a pentaester, or a hexaester.

(Emulsifier B)
Emulsifier B is a polyglycerol fatty acid ester and/or a glycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids having 16 to 22 carbon atoms. Polyglycerol fatty acid esters and/or glycerol fatty acid esters having saturated straight-chain fatty acids having 16 to 22 carbon atoms are solid or have high viscosity at room temperature, and are considered to be able to prevent the oil and fat composition on the surface of the sauce, or the oil and fat composition in the sauce, from flowing off the surface of the sauce when it moves to the surface of the sauce. Therefore, it is considered that the combination with emulsifier A1 or emulsifier A2 enhances the gloss-imparting effect and helps maintain a constant level of gloss of the food.
The constituent fatty acids of the polyglycerol fatty acid ester and/or glycerol fatty acid ester are preferably 50 to 100% by mass of saturated straight-chain fatty acids having 16 to 22 carbon atoms, more preferably 60 to 95% by mass of saturated straight-chain fatty acids having 16 to 22 carbon atoms, and even more preferably 60 to 80% by mass of saturated straight-chain fatty acids having 16 to 22 carbon atoms. Examples of saturated straight-chain fatty acids having 16 to 22 carbon atoms include palmitic acid, stearic acid, behenic acid, etc., and it is preferable to use one or more types selected from these. It is more preferable to use one or more types selected from stearic acid and behenic acid. In particular, esters of behenic acid generally have a high melting point, and polyglycerol and/or glycerol fatty acid esters having behenic acid as a constituent fatty acid are more preferable because they have a high effect of gelling and/or thickening oils and fats at room temperature. For example, it is preferable that the polyglycerin fatty acid ester and/or the glycerin fatty acid ester are such that 20% by mass or more of the constituent fatty acids are behenic acid and less than 50% by mass of the constituent fatty acids are unsaturated fatty acids.

The polyglycerol fatty acid ester and/or glycerol fatty acid ester are esters of polyglycerol or glycerol, and preferably have a high average degree of esterification in terms of solubility and dispersibility in the oils and fats in the oil composition. In this case, the HLB is preferably 8 or less in terms of solubility in the oils and fats. An HLB of 1 to 7.5 is also preferred, and an HLB of 2 to 7 is more preferred.
The average degree of esterification of the polyglycerin fatty acid ester is preferably 30% or more, more preferably 50% or more, and even more preferably 70% or more. The average degree of esterification of the polyglycerin fatty acid ester is preferably 99% or less, more preferably 95% or less, and even more preferably 90% or less. The average degree of esterification of the glycerin fatty acid ester is preferably 30% or more, more preferably 50% or more, and even more preferably 70% or more. The average degree of esterification of the glycerin fatty acid ester is preferably 90% or less, more preferably 60% by mass or less, and even more preferably 50% by mass or less. The glycerin fatty acid ester is preferably a glycerin mono fatty acid ester.

Emulsifier A2 in the oil and fat composition is used in combination with emulsifier B. On the other hand, emulsifier A1 can be expected to give a certain degree of gloss to the sauce even without combining it with emulsifier B, but the combination with emulsifier B enhances the gloss of the sauce. It can also be maintained for a long period of time. Therefore, when emulsifier B is used, it is preferable that the oil and fat composition contains 0.03 to 2.0 mass% of emulsifier B. The higher the content of emulsifier B, the more the oil and fat composition can be expected to gel and/or thicken, and the gloss of the food can be enhanced. On the other hand, if it exceeds 2.0 mass%, the amount of crystals of emulsifier B increases, the fluidity of the oil and fat composition is significantly deteriorated, the oil and fat composition becomes cloudy, and the gloss effect is inferior. The oil and fat composition preferably contains 0.05 to 1.5 mass%, more preferably 0.03 to 1.0 mass%, and even more preferably 0.05 to 0.8 mass% of emulsifier B.

In the oil composition used in the present invention, a combination of oil and emulsifier is necessary to maintain gloss for a long period of time, and in this case, it is preferable that the viscosity of the oil composition at 25°C is 55 mPa·s or more. The oil composition preferably has a viscosity at 25°C of 100 to 3000 mPa·s, more preferably 150 to 2000 mPa·s, and even more preferably 150 to 800 mPa·s. These viscosities can be measured in accordance with "Standard Method for Analysis of Fats, Oils and Related Materials: 2.2.10.5-2013 Viscosity (Brookfield Method)" established by the Japan Oil Chemists' Society. Analysis can also be performed using a viscometer with data compatibility with a B-type viscometer, such as the TVB-10 viscometer or TVK-15 viscometer manufactured by Toki Sangyo Co., Ltd.

(Other ingredients)
The oil and fat composition used in the present invention may contain other components as appropriate, as long as the effects of the present invention are not affected. For example, emulsifiers other than the above-mentioned emulsifier A and emulsifier B may be added. Examples of emulsifiers include sorbitan fatty acid esters, sorbitol fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerides, polysorbates, lecithin, and the like. In addition, pH adjusters, seasonings, colorants, fragrances, antioxidants, sugars, sugar alcohols, stabilizers, and the like may be used. The amount of these components may be any amount as long as the effects of the present invention are not impaired, and for example, they may be contained in the oil and fat composition in an amount of 10% by mass or less, preferably 0 to 3% by mass, and more preferably 0 to 1% by mass.

[How to make the sauce glossy]
The sauce glossing method of the present invention can impart gloss to a sauce by mixing an oil and fat composition having a glossing effect into the sauce. This is believed to be because, by mixing the oil and fat composition having a glossing effect into the sauce, the oil droplets of the oil and fat composition present on the surface of the sauce are less likely to gather, and the state in which the oil droplets are uniformly dispersed on the surface of the sauce can be maintained. In addition, since the oil and fat composition is dispersed in a fluid sauce, the oil and fat composition can be constantly supplied to the surface of the sauce, and therefore, the glossing effect on the surface of the sauce can be enhanced and maintained.

The method for polishing a sauce of the present invention is a method for polishing a sauce having an oil and fat content of 25% by mass or less (excluding sauces for salads), which comprises mixing an oil and fat composition containing 0.5 to 8.0% by mass of emulsifier A1 described below into the sauce so that the oil and fat composition is contained in the sauce at 0.5 to 12% by mass, or mixing an oil and fat composition containing 0.5 to 8.0% by mass of emulsifier A2 described below and 0.03 to 2.0% by mass of emulsifier B described below into the sauce so that the oil and fat composition is contained in the sauce at 0.5 to 12% by mass.
(Emulsifier A1) A polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is 1.5 to 3.5, and the average degree of esterification is 18.3 to 60.0%. (Emulsifier A2) A polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is more than 3.5, and the average degree of esterification is 18.3 to 60.0%. (Emulsifier B) A polyglycerin fatty acid ester and/or glycerin fatty acid ester in which 50% by mass or more of the constituent fatty acids are saturated linear fatty acids having 16 to 22 carbon atoms.

In addition, for sauces with an oil and fat content of 25% by mass or less, the oil and fat in the oil and fat composition is considered to be included in the oil and fat content.

The sauce targeted by the sauce polishing method of the present invention is a paste-like or liquid seasoning that is added to other foods or used in cooking. In general, sauces with an oil content of more than 25% by mass, such as salad sauces (mayonnaise and dressings), have a certain degree of luster due to the high oil content, and the effect of the present invention is weak. Therefore, the sauce to which the present invention is applied is a sauce with an oil content of 25% by mass or less (excluding salad sauces), preferably a sauce with an oil content of 20% by mass or less, more preferably a sauce with an oil content of 5 to 18% by mass, and even more preferably a sauce with an oil content of 5 to 15% by mass. Examples of such sauces include sauces for pasta, ketchup, Worcestershire sauce, miso, soy sauce, soy sauce-based Japanese-style sauces, and thickened sauces for Chinese cuisine. In addition, sauces in a paste form or containing solids are preferable because they are expected to have the effect of maintaining the oil composition described below uniformly.

In the method for glazed sauce of the present invention, the oil composition, the oil in the oil composition, emulsifier A1, emulsifier A2, emulsifier B, and other components are as described in the above-mentioned [Method for producing sauce].

In the sauce glazing method of the present invention, the method of mixing the oil and fat composition into the sauce is not particularly limited, but it can be added and stirred simultaneously with other ingredients in the sauce production process. It can also be added and stirred in the final sauce production process, or to a commercially available sauce. The degree of stirring should be such that the oil and fat composition is dispersed in the sauce. It is also preferable to disperse the oil and fat composition to such an extent that a large amount of oil phase does not separate into the supernatant of the sauce, etc.

[sauce]
The sauce of the present invention is a sauce having an oil and fat content of 25% by mass or less (excluding sauces for salads), which contains an oil and fat composition in an amount of 0.5 to 12% by mass, and which contains 0.5 to 8.0% by mass of emulsifier A1, or 0.5 to 8.0% by mass of emulsifier A2 and 0.03 to 2.0% by mass of emulsifier B described below.
sauce.
(Emulsifier A1) A polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is 1.5 to 3.5, and the average degree of esterification is 18.3 to 60.0%. (Emulsifier A2) A polyglycerin fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms, the average degree of polymerization of the polyglycerin moiety is more than 3.5, and the average degree of esterification is 18.3 to 60.0%. (Emulsifier B) A polyglycerin fatty acid ester and/or glycerin fatty acid ester in which 50% by mass or more of the constituent fatty acids are saturated linear fatty acids having 16 to 22 carbon atoms.

In addition, for sauces with an oil and fat content of 25% by mass or less, the oil and fat in the oil and fat composition is considered to be included in the oil and fat content.

The sauce of the present invention is a seasoning in a paste or liquid form, which is added to other foods or used in cooking. In general, sauces with an oil content of more than 25% by mass, such as salad sauces (mayonnaise and dressings), have a high oil content and therefore have a certain degree of gloss, and the effect of the present invention is weak. Therefore, the sauce to which the present invention is applied is a sauce with an oil content of 25% by mass or less (excluding salad sauces), preferably a sauce with an oil content of 20% by mass or less, more preferably a sauce with an oil content of 5 to 18% by mass, and even more preferably a sauce with an oil content of 5 to 15% by mass. Examples of such sauces include sauces for pasta, ketchup, Worcestershire sauce, miso, soy sauce, soy sauce-based Japanese-style sauces, and thickened sauces for Chinese cuisine. In addition, sauces in a paste form or containing solids are preferable because they are expected to maintain the effect of uniformly dispersing the oil composition for a long period of time.

The sauce of the present invention is a sauce produced by the method described in the above-mentioned [Sauce Production Method], or a sauce obtained by the method described in the above-mentioned [Sauce Glazing Method]. The oil and fat composition in the sauce, the oil and fat in the oil and fat composition, emulsifier A, emulsifier B, and other components are as described above.

The present invention will now be described in more detail with reference to examples and comparative examples, but the present invention is in no way limited to these. In the following, "%" refers to mass % unless otherwise specified.

[Sample (oil and fat composition)]
The oil and fat 1 was used as sample 1. The ingredients in Table 1 were mixed at 60° C. until uniformly dissolved, to obtain samples (oil and fat compositions) 2 to 9. The raw materials used are as follows:
Fats and oils 1 (refined rapeseed (canola) oil),
Emulsifier A1a (diglycerol monooleate: esterification degree 25%)
Emulsifier A1' (tetraglycerin monooleate: degree of esterification approx. 16%)
Emulsifier A2a (decaglycerin pentaoleic acid ester: esterification degree approx. 42%)
Emulsifier Ba (Polyglycerol fatty acid ester: behenic acid 45%, stearic acid 45%, oleic acid 6%, esterification degree 84%)
(Viscosity Measurement)
120 g of each sample was measured at 25° C. using a spindle type viscometer (VISCOMETER TVB-15M: Toki Sangyo Co., Ltd., 25° C.). Samples 1, 2, 4, and 5 were measured using rotor M1, and samples 3 and 6 were measured using rotor M2, each at 12 rpm. The viscosities of samples 1 to 6 are shown in Table 1.

[Evaluation of oil and fat composition 1]
(Sauce production)
Five parts by mass of each sample (oil and fat composition) was added to 95 parts by mass of pasta sauce ("MaMa Tomato Pulp Meat Sauce with Mushrooms" manufactured by Nissin Foods Inc., lipid content 2.3 g/130 g), and mixed and dispersed.
(Gloss Measurement)
The sauce was filled into a Tupperware and the gloss was measured. The measurement was performed from above the sauce using a gloss meter (HANDY GLOSS METER PG-1M, manufactured by Nippon Denshoku Industries Co., Ltd.: measurement incident angle 85°). The measured value is a relative value (Gloss Unit) to the reference value (glass), and a larger value indicates a higher gloss (luster).

It was confirmed that Examples 1 to 5 had a higher gloss than the Reference Example and Comparative Example. Also, Sample 7, which contains Emulsifier A1a and Emulsifier A1' (the average degree of polymerization of the emulsifiers is about 3), had a higher gloss than Sample 2. Also, a comparison of Samples 4 and 5, Samples 5 and 6, and Samples 7 and 8 confirmed that the gloss of the sample to which Emulsifier Ba was added was increased.

Claims (8)

A method for producing a sauce having an oil/fat content of 25% by mass or less (excluding sauces for salads), comprising the steps of:
An oil and fat composition containing 0.5 to 8.0 mass% of the following emulsifier A1 and 0.03 to 2.0 mass% of the following emulsifier B is mixed into the sauce so that the oil and fat composition contains 0.5 to 12 mass% of the following emulsifier A1 and 0.03 to 2.0 mass% of the following emulsifier B.
Alternatively, an oil and fat composition containing 0.5 to 8.0% by mass of the following emulsifier A2 and 0.03 to 2.0% by mass of the following emulsifier B is mixed into the sauce so that the oil and fat composition contains 0.5 to 12% by mass of the following emulsifier A2 and 0.03 to 2.0% by mass of the following emulsifier B.
Method of producing sauce.
(Emulsifier A1) A polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, the average polymerization degree of the polyglycerol portion is 1.5 to 3.5, and the average esterification degree is 18.3 to 60.0% (however, the constituent fatty acids do not contain behenic acid).
(Emulsifier A2) A polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, the average polymerization degree of the polyglycerol portion is more than 3.5, and the average esterification degree is 18.3 to 60.0% (however, the constituent fatty acids do not contain behenic acid).
(Emulsifier B) Polyglycerol fatty acid ester and/or glycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids having 16 to 22 carbon atoms (provided that the constituent fatty acids contain behenic acid) The emulsifier B is a polyglycerol fatty acid ester and/or a glycerol fatty acid ester, in which 20% by mass or more of the constituent fatty acids are behenic acid and less than 50% by mass of the constituent fatty acids are unsaturated fatty acids.
A method for producing the sauce according to claim 1 . The viscosity of the oil composition at 25°C is 100 to 3000 mPa·s;
A method for producing the sauce according to claim 1 or 2 . A method for polishing a sauce having an oil and fat content of 25% by mass or less (excluding sauces for salads), comprising the steps of:
An oil and fat composition containing 0.5 to 8.0 mass% of the following emulsifier A1 and 0.03 to 2.0 mass% of the following emulsifier B is mixed into the sauce so that the oil and fat composition contains 0.5 to 12 mass% of the following emulsifier A1 and 0.03 to 2.0 mass% of the following emulsifier B.
Alternatively, an oil and fat composition containing 0.5 to 8.0% by mass of the following emulsifier A2 and 0.03 to 2.0% by mass of the following emulsifier B is mixed into the sauce so that the oil and fat composition contains 0.5 to 12% by mass of the following emulsifier A2 and 0.03 to 2.0% by mass of the following emulsifier B.
How to deglaze the sauce.
(Emulsifier A1) A polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, the average polymerization degree of the polyglycerol portion is 1.5 to 3.5, and the average esterification degree is 18.3 to 60.0% (however, the constituent fatty acids do not contain behenic acid).
(Emulsifier A2) A polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, the average polymerization degree of the polyglycerol portion is more than 3.5, and the average esterification degree is 18.3 to 60.0% (however, the constituent fatty acids do not contain behenic acid).
(Emulsifier B) Polyglycerol fatty acid ester and/or glycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids having 16 to 22 carbon atoms (provided that the constituent fatty acids contain behenic acid) The emulsifier B is a polyglycerol fatty acid ester and/or a glycerol fatty acid ester, in which 20% by mass or more of the constituent fatty acids are behenic acid and less than 50% by mass of the constituent fatty acids are unsaturated fatty acids.
A method for glaze a sauce according to claim 4 . The viscosity of the oil composition at 25°C is 100 to 3000 mPa·s;
A method for glaze a sauce according to claim 4 or 5 . A sauce having an oil and fat content of 25% by mass or less (excluding sauces for salads),
The oil and fat composition is contained in the sauce in an amount of 0.5 to 12% by mass,
The oil and fat composition contains 0.5 to 8.0% by mass of the following emulsifier A1 and 0.03 to 2.0% by mass of the following emulsifier B , or 0.5 to 8.0% by mass of the following emulsifier A2 and 0.03 to 2.0% by mass of the following emulsifier B.
sauce.
(Emulsifier A1) A polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, the average polymerization degree of the polyglycerol portion is 1.5 to 3.5, and the average esterification degree is 18.3 to 60.0% (however, the constituent fatty acids do not contain behenic acid).
(Emulsifier A2) A polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, the average polymerization degree of the polyglycerol portion is more than 3.5, and the average esterification degree is 18.3 to 60.0% (however, the constituent fatty acids do not contain behenic acid).
(Emulsifier B) Polyglycerol fatty acid ester and/or glycerol fatty acid ester in which 50% by mass or more of the constituent fatty acids are saturated straight-chain fatty acids having 16 to 22 carbon atoms (provided that the constituent fatty acids contain behenic acid) The oil and fat composition is dispersed in a sauce.
The sauce of claim 7 .