JP2001352949A - Method for producing herb-containing sauces - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain tasty sauces having a herb flavor even when thermal sterilization treatment is carried out. SOLUTION: This method for producing the herb-containing sauces comprises cooling a boiled sauce to <=70 deg.C, then adding a herb and subsequently carrying out the thermal sterilization.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing sauces such as pasta sauce and stew.

[0002]

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]

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]

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]

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.

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.

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.

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.

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]

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.

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]

[Table 1]

[0013]

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)

[Claims] 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.