JP2001352949A - Method for producing herb-containing sauces - Google Patents
Method for producing herb-containing saucesInfo
- Publication number
- JP2001352949A JP2001352949A JP2000174608A JP2000174608A JP2001352949A JP 2001352949 A JP2001352949 A JP 2001352949A JP 2000174608 A JP2000174608 A JP 2000174608A JP 2000174608 A JP2000174608 A JP 2000174608A JP 2001352949 A JP2001352949 A JP 2001352949A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- sauces
- herb
- herbs
- sterilization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、パスタソース、シ
チュー等のソース類の製造方法に関する。The present invention relates to a method for producing sauces such as pasta sauce and stew.
【0002】[0002]
【従来の技術】従来パスタソース等のソース類には香り
付けのためにハーブが多用されている。このハーブ入り
ソース類の製造法は、ハーブを他のソース原料と共に炊
き込み調製される。例えばトマトソースを調製する方法
としては鍋にバターを溶かした後ここへベーコン、玉ね
ぎ、にんにく、ハーブを加えて色づくまでよく炒める。
これに、別に小麦粉をバターで炒めて調製したルーを加
えてよく攪拌し、次いでトマトソース、スープ、食塩、
砂糖を加えて炊き上げる方法が知られている。2. Description of the Related Art Conventionally, herbs are often used in sauces such as pasta sauce for flavoring. In this method for producing a sauce containing herbs, the herbs are cooked and prepared together with other sauce ingredients. For example, as a method of preparing tomato sauce, melt butter in a pan, add bacon, onion, garlic, and herbs and fry well until it turns color.
To this, add roux prepared by roasting flour with butter separately, stir well, then tomato sauce, soup, salt,
It is known to add sugar and cook.
【0003】[0003]
【発明が解決しようとする課題】前記のようにして得ら
れたソース類は直ぐに喫食するときは、ソース類にハー
ブの香りが付いて美味しかった。しかしながらこれらの
ソース類を工業的規模で生産する場合、保存性を付与す
るために加熱殺菌する必要があるが、この加熱殺菌処理
を行うとハーブの香りが消失してしまい風味の良いソー
ス類が得られない欠点があった。本発明者等は、これら
従来法の欠点を解消すべく種々検討を重ねた結果本発明
を完成するに至った。The sauces obtained as described above, when eaten immediately, were delicious because the sauces had an aroma of herbs. However, when these sauces are produced on an industrial scale, it is necessary to sterilize by heating to impart preservability. However, if this heat sterilizing treatment is performed, the flavor of the herbs disappears, and the flavorful sauces are removed. There were drawbacks that could not be obtained. The present inventors have conducted various studies in order to solve these disadvantages of the conventional method, and as a result, have completed the present invention.
【0004】[0004]
【課題を解決するための手段】すなわち、本発明は、炊
き上げたソースを70℃以下に冷却した後ハーブを添加
し、その後加熱殺菌処理することを特徴とするハーブ含
有ソース類の製造方法である。That is, the present invention relates to a method for producing herb-containing sauces, comprising cooling a cooked sauce to 70 ° C. or lower, adding herbs, and then heat-sterilizing the sauce. is there.
【0005】[0005]
【発明の実施の形態】本発明は各種ソース原料を用いて
種々のソース類を調製することができる。本発明方法は
いずれのソース類でも製造することができるが、これら
のソース類としては例えばモルネーソース、カープルソ
ース、イエローソース、ホワイトシチュー、クリームチ
ーズソース、オーロラソース、マッシュルームソース等
のホワイト系ソース類、トマトソース、ピッツアソー
ス、イタリアントマトソース、イタリエーヌソース、ポ
ルチュゲーズソース、魚介入りトマトソース等のトマト
系ソース類、ドミグラソース、マディラソース、ピカン
トソース、ペリグーソース、ポルトソース、ボルドレー
ズソース、シャッスールソース、ディアブルソース、ロ
ベールソース、牛タンのブラウンソース等のブラウン系
ソース類等を代表的なソース類として挙げることができ
る。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, various sauces can be prepared using various source materials. The method of the present invention can be produced with any sauces. Examples of these sauces include white sauces such as molnaise sauce, carpul sauce, yellow sauce, white stew, cream cheese sauce, aurora sauce, and mushroom sauce. , Tomato sauce, pizza sauce, italian tomato sauce, italian sauce, portuguese sauce, seafood tomato sauces and other tomato sauces, domigra sauce, madeira sauce, picant sauce, perigueux sauce, porto sauce, boldley sauce, Typical sauces include brown sauces such as chasseur sauce, diable sauce, Robert sauce and beef tongue brown sauce.
【0006】前記の各種ソース類を調製するために用い
るソース原料としては牛肉、鶏肉、玉ねぎ、にんじん、
セロリ、トマト、にんにく、ピーマン、小麦粉、油脂、
トマトケチャップ、ワイン、調味料、香辛料等が挙げら
れる。The raw materials used for preparing the above-mentioned various sauces include beef, chicken, onions, carrots,
Celery, tomatoes, garlic, peppers, flour, fats and oils,
Examples include tomato ketchup, wine, seasonings, spices and the like.
【0007】前記のようにして得られたソースは70℃
以下、好ましくは70℃〜常温に冷却する。勿論常温以
下に冷却しても差し支えないが、次工程で行う加熱殺菌
に必要以上の熱エネルギーが必要となるので好ましくな
い。前記の冷却手段としては放冷あるいは冷水の添加や
釜ジャケットによる間接冷却等の強制冷却のいずれの方
法も採用できる。The source obtained as described above has a temperature of 70 ° C.
Hereinafter, it is preferably cooled to 70 ° C. to room temperature. Of course, it can be cooled to room temperature or lower, but heat sterilization in the next step requires unnecessarily high heat energy, which is not preferable. As the cooling means, any method such as cooling, forced cooling such as addition of cold water or indirect cooling by a pot jacket can be employed.
【0008】次に70℃以下に冷却したソースにハーブ
を添加する。本発明に使用されるハーブとしてはバジリ
コ、ベイリーフ、カモマイル、キャラウェイ、ディル、
フェンネル、ケーパー、ナスターチウム、チャイブ、エ
シャロット、クレソン、コリアンダー、チャービル、チ
コリー、ダンディリオン、レモンバーム、レモンバーベ
ナ、レモングラス、ミント、マジョラム、オレガノ、パ
セリ、ロケット、ローゼル、ローズマリー、バジル、セ
ージ、タイム、タラゴン、サフラン等が挙げられる。前
記ハーブはソース類の種類により1種または2種以上を
適宜選択して使用することができる。Next, the herbs are added to the sauce cooled to 70 ° C. or lower. The herbs used in the present invention include basil, bay leaf, camomile, caraway, dill,
Fennel, caper, nastarium, chives, shallots, watercress, coriander, chervil, chicory, dandirion, lemon balm, lemon verbena, lemongrass, mint, marjoram, oregano, parsley, rocket, roselle, rosemary, basil, sage, thyme, Tarragon, saffron and the like. One or more kinds of the herbs can be appropriately selected and used depending on the type of sauce.
【0009】ハーブが添加されたソース類は保存性を付
与するために加熱殺菌処理を行う。この加熱殺菌処理方
法としては、乾熱殺菌法、煮沸殺菌、常圧蒸気殺菌、高
圧蒸気殺菌等の湿熱殺菌法、紫外線殺菌、放射線殺菌、
マイクロ波殺菌等の電磁波殺菌法等が挙げられる。これ
らの加熱殺菌処理方法のなかでも特に高圧蒸気殺菌が好
ましい。The sauces to which the herbs are added are subjected to a heat sterilization treatment in order to impart preservability. As the heat sterilization method, dry heat sterilization, boiling sterilization, atmospheric pressure steam sterilization, wet heat sterilization methods such as high pressure steam sterilization, ultraviolet sterilization, radiation sterilization,
Electromagnetic sterilization methods such as microwave sterilization and the like can be mentioned. Among these heat sterilization methods, high-pressure steam sterilization is particularly preferred.
【0010】[0010]
【実施例】次に本発明方法をさらに具体的に説明するた
めに以下に実施例を掲げるが、本発明は以下の実施例に
のみ限定されるものではない。EXAMPLES Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.
【0011】実施例1〜4、比較例1〜2 オリーブ油20gにみじん切りにしたにんにく3gを加
え弱火で良く炒める。にんにくの表面が薄っすら色付い
たら潰したホールトマト500gを加え90℃まで加熱
する。その後ソースを放置して所定温度まで冷却した後
みじん切りにしたバジル2gを加えトマトソースを得
た。次にレトルトパウチにトマトソースを充填・密封し
105℃で10分間高圧蒸気殺菌を行った。高圧蒸気殺
菌後のトマトソースを試食しハーブ風味を調べた。その
試験結果を示せば表1のとおりである。Examples 1-4, Comparative Examples 1-2 To 20 g of olive oil, add 3 g of minced garlic and fry well over low heat. If the surface of the garlic is slightly colored, add 500 g of crushed whole tomato and heat to 90 ° C. Thereafter, the sauce was left to cool to a predetermined temperature, and then 2 g of chopped basil was added to obtain a tomato sauce. Next, the retort pouch was filled with a tomato sauce, sealed, and subjected to high-pressure steam sterilization at 105 ° C. for 10 minutes. The tomato sauce after high-pressure steam sterilization was tasted and herb flavor was examined. Table 1 shows the test results.
【0012】[0012]
【表1】 [Table 1]
【0013】[0013]
【発明の効果】本発明方法によればソース類を加熱殺菌
処理を行ってもハーブの風味が良く付いており美味しい
ソース類を得ることができる。According to the method of the present invention, even if the sauces are subjected to a heat sterilization treatment, it is possible to obtain delicious sauces having a good herbal flavor.
Claims (1)
た後ハーブを添加し、その後加熱殺菌することを特徴と
するハーブ含有ソース類の製造方法。1. A method for producing herbal-containing sauces, comprising cooling a cooked sauce to 70 ° C. or lower, adding herbs, and then sterilizing by heating.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2000174608A JP4220653B2 (en) | 2000-06-12 | 2000-06-12 | Method for producing herb-containing sauces |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2000174608A JP4220653B2 (en) | 2000-06-12 | 2000-06-12 | Method for producing herb-containing sauces |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2001352949A true JP2001352949A (en) | 2001-12-25 |
JP4220653B2 JP4220653B2 (en) | 2009-02-04 |
Family
ID=18676607
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2000174608A Expired - Fee Related JP4220653B2 (en) | 2000-06-12 | 2000-06-12 | Method for producing herb-containing sauces |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4220653B2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006020551A (en) * | 2004-07-07 | 2006-01-26 | Towa Food Service Co Ltd | Method for producing green-color sweet herb sauce |
JP2008125394A (en) * | 2006-11-17 | 2008-06-05 | Q P Corp | Method for producing basil-containing green sauce or soup |
JP2012039899A (en) * | 2010-08-16 | 2012-03-01 | Nisshin Foods Kk | Tomato sauce-based roux |
JP2022035370A (en) * | 2020-08-20 | 2022-03-04 | 株式会社日清製粉ウェルナ | Method of producing tomato sauce |
-
2000
- 2000-06-12 JP JP2000174608A patent/JP4220653B2/en not_active Expired - Fee Related
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006020551A (en) * | 2004-07-07 | 2006-01-26 | Towa Food Service Co Ltd | Method for producing green-color sweet herb sauce |
JP2008125394A (en) * | 2006-11-17 | 2008-06-05 | Q P Corp | Method for producing basil-containing green sauce or soup |
JP2012039899A (en) * | 2010-08-16 | 2012-03-01 | Nisshin Foods Kk | Tomato sauce-based roux |
JP2022035370A (en) * | 2020-08-20 | 2022-03-04 | 株式会社日清製粉ウェルナ | Method of producing tomato sauce |
JP7538653B2 (en) | 2020-08-20 | 2024-08-22 | 株式会社日清製粉ウェルナ | How to make tomato sauce |
Also Published As
Publication number | Publication date |
---|---|
JP4220653B2 (en) | 2009-02-04 |
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