JP2011010563A - Method for producing tomato base sauce and packed seasoning liquid for microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing tomato base sauce by adding raw tomato to a seasoning liquid followed by cooking with a microwave oven, and enabling obtaining tomato base sauce having tomato solid feeling, and to provide a packed seasoning liquid for a microwave oven, to be used for the method for producing the tomato base sauce.SOLUTION: This method for producing the tomato base sauce includes adding raw tomato with skin to a seasoning liquid mixed with citrus fruit juice and edible oil and fat followed by cooking it with a microwave oven. The packed seasoning liquid for a microwave oven is used for the method for producing the tomato base sauce and mixed with citrus fruit juice and edible oil and fat.

Description

The present invention relates to a method for producing a tomato base sauce in which fresh tomato is added to a seasoning liquid and cooked in a microwave oven, and more specifically, a method for producing a tomato base sauce from which a tomato base sauce having a solid feeling of tomato is obtained. And it relates to the container-packed seasoning liquid for microwave ovens used for the manufacturing method of the said tomato base sauce.

Tomato base sauces such as pomodoro sauce, salsa sauce, meat sauce, etc. are made by stripping raw tomato skin with hot water, then roughly crushed and blended, and cooked for a long time in a pan etc. until the tomato has no blue odor. When making this tomato base sauce at home, it takes time and effort when cooking with a pan for a long time, so it takes time and effort, so it can be stored in containers such as retort products or frozen products that are mass-produced at processing plants. The product is widely used. These conventional tomato sauces in containers are very convenient because they can be eaten just by opening and warming them, but the fresh flavor of tomatoes is lost by heat sterilization, there is no solid feeling of tomatoes, the taste of freshly made The handmade feeling was lacking.

Under such circumstances, foods that can be eaten in a short time while having a handmade feeling by not only warming but also cooking by a microwave oven after adding a work by yourself have been proposed. PCT / JP2008 / Japanese Patent No. 060030 (Patent Document 1) describes a pouch-packed liquid food in which a liquid food is filled in a pouch, and a solid food is put into the pouch and heat-cooked in a microwave oven to obtain a heated dish. ing.

PCT / JP2008 / 060030 publication

As a method for easily producing a tomato base sauce at home, the present inventors add a cut product of raw tomatoes to the seasoning liquid seasoned with salt etc. and cook with a microwave oven as long as the handmade feeling is not impaired. Tried to produce tomato base sauce. As a result, it became a sauce with a fresh tomato flavor compared to the conventional tomato base sauce in a heat-sterilized container, but when the microwave oven was heated until the blue odor of the tomato disappeared, the tomato boiled As a result, the solid feeling was lost and a tomato-based sauce with handmade feeling could not be obtained. The reason why the solidity of the tomatoes disappears in this way is thought to be because the microwave oven heating takes a strong heat in a short time and the soft tomatoes with a lot of moisture are directly heated in the microwave oven. It was.

Therefore, an object of the present invention is a method for producing a tomato base sauce in which raw tomato is added to a seasoning liquid and cooked in a microwave oven, and a tomato base sauce having a solid tomato feel is obtained. Is to provide. Moreover, the seasoning liquid with a container used for the manufacturing method of the said tomato sauce is provided.

As a result of intensive research on various conditions such as raw materials used to achieve the above object, the present inventor used raw tomatoes as they are with skin, and further added raw tomatoes to add a specific raw material to the seasoning liquid , It was found that tomato base sauce having a solid feeling of tomato can be obtained unexpectedly even if cooked with a microwave oven, and finally the present invention is completed. It was.

That is, the present invention
(1) A method for producing a tomato base sauce in which raw tomato with skin is added to a seasoning liquid containing citrus fruit juice and edible oil and fat, and cooked in a microwave oven,
(2) The method for producing a tomato base sauce according to (1), wherein the skinned raw tomato has a major axis of 2 to 10 cm,
(3) Tomato base sauce according to (1) or (2), which is cooked in a microwave oven under conditions of 600 W × 2 minutes or more and 600 W × 10 minutes or less per 300 g of the total seasoning liquid and added raw tomato Manufacturing method,
(4) A container-packed seasoning liquid for a microwave oven used in the method for producing a tomato base sauce according to any one of (1) to (3), wherein the container is filled with a seasoning liquid containing citrus fruit juice and edible fats and oils The container-packed seasoning liquid for microwave ovens that allows to obtain a tomato-based sauce by putting raw tomato with skin into the container and cooking with a microwave oven,
(5) The container-packed seasoning liquid for microwave oven according to (4), wherein the container is a pouch having a zipper part serving as an inlet for raw tomato with skin and a steam release mechanism for discharging steam during cooking by a microwave oven ,
(6) The container-packed seasoning liquid for microwave oven according to (4) or (5), which is provided with an explanation display regarding the size and amount of the raw tomato with skin to be put into the container and the microwave heating conditions,
It is.

According to the method for producing a tomato base sauce of the present invention, it is possible to easily obtain a tomato base sauce having a fresh taste of tomato and a solid feeling of tomato and a handmade feeling using microwave heating. Can do. Furthermore, if the seasoning liquid for container of the microwave oven of the present invention is used, a tomato base sauce can be obtained simply by adding raw tomato with skin and heating in a microwave oven. Therefore, according to the present invention, it is possible to contribute to the spread of a microwave cooking method that uses a simple and highly safe microwave oven. Moreover, it can contribute to the demand expansion of the cooking sauce used for such microwave oven cooking.

Hereinafter, the manufacturing method of the tomato base sauce of this invention and the container-packed seasoning liquid for microwave ovens are explained in full detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The tomato base sauce of the present invention refers to a tomato-flavored sauce in which tomato is blended, and specific examples include pomodoro sauce, salsa sauce, arabita sauce, meat sauce and the like.

In the method for producing a tomato base sauce of the present invention, first, a raw tomato is prepared. The raw tomato used for this invention is not specifically limited, For example, the tomato for cooking, a mini tomato, etc. other than the raw eating tomato generally eaten are mentioned. Here, in this invention, it has the characteristics in using raw tomato with the skin. In general, when blending fresh tomatoes in a tomato base sauce, the skin is peeled off and used, whereas in the present invention, the tomatoes are heated by heating in a microwave oven in addition to the seasoning liquid to be described later. Tomato base sauce with a solid tomato feel is obtained. It should be noted that when the tomato base sauce is conventionally used, the tomato skin is peeled off in order to prevent the tomato skin from becoming unpleasant. However, in the present invention, the raw tomato skin is a microwave oven. It is likely that the mouthfeel is not easily damaged by the skin, because it is directly heated by the skin.

The raw tomato with a skin may be a hole or a cut one, but since it is easy to obtain a more solid base sauce, the size of the tomato is preferably 2 cm or more in the major axis, and 3 cm or more. It is more preferable that On the other hand, if the size of the raw tomato with skin is too large, it takes time for cooking by boiling, and therefore, the major axis is preferably 10 cm or less, and more preferably 5 cm or less. Furthermore, in addition to being in the above-mentioned size range, tomatoes that have a solid feeling are particularly obtained when whole tomatoes, especially whole mini tomatoes, or whole tomato half-cuts, are used because they have a higher anti-cooking effect. A base sauce is obtained, which is very preferable.

Next, the seasoning liquid of this invention which adds the said raw tomato with a skin is prepared. The seasoning liquid of this invention mix | blends citrus fruit juice and edible fats and oils, It is characterized by the above-mentioned. The seasoning liquid of the present invention is such that both citrus fruit juice and edible oil and fat are blended, so that it becomes difficult to peel the tomato skin when cooked with microwave and adding raw skin tomato, A tomato base sauce having a solid feeling of tomato can be obtained by preventing tomato from collapsing. As shown in the test examples described below, only when citrus juice and edible fats and oils are blended in the seasoning liquid, the effect of making it difficult to peel tomatoes during microwave heating is obtained. It is presumed that fruit juice and edible fats and oils act synergistically.

The citrus fruit juice to be blended in the present invention may be a squeezed juice obtained by squeezing lemon, sudachi, kabosu, seeker, yuzu, lime or the like by a conventional method, a concentrated juice or a diluted juice of these. Among these citrus juices, it is preferable to use lemon juice because the deliciousness of tomatoes is more enhanced.

The blending amount of the citrus juice is preferably 0.1 to 5%, more preferably 0.5 to 3% in terms of raw product. When the amount of citrus juice is less than the above range, the effect of making it difficult to peel the tomato skin during microwave heating is difficult to obtain, and the solid feeling of tomato tends to be lost, while on the other hand, the amount exceeds the above range. If it exists, there is a tendency for the balance of taste to become worse.

As said edible oil and fat mix | blended with this invention, as long as it is an oil and fat provided for edible, any thing may be sufficient. Specifically, vegetable oils such as rapeseed oil, soybean oil, olive oil, safflower oil, corn oil, safflower oil, cottonseed oil, sunflower oil, and refined salad oil, palm oil, fish oil, egg yolk oil, butter, beef tallow , Animal fats and oils such as pork fat, and oils and fats obtained by performing chemical and enzymatic treatments such as MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil and the like.

The amount of the edible oil / fat is preferably 10 to 30%, more preferably 15 to 25% based on the product. When the amount of edible oil and fat is less than the above range, the effect of making it difficult to peel the tomato skin is difficult to obtain, and the solid feeling of tomato is easily lost. This is because the mouthfeel of the sauce becomes worse.

In addition, in the seasoning liquid of the present invention, a tomato base sauce having sufficient tomato richness and umami in addition to a fresh tomato flavor derived from raw tomato with skin when processed tomato products are pre-mixed Obtained and preferred. The processed tomato product is not particularly limited as long as it is a processed tomato product. For example, the tomato juice described in Japanese Agricultural Standards for Tomato Products (October 29, 2004 Agricultural Water Notification No. 1968) , Tomato puree, tomato paste, tomato ketchup, tomato sauce, concentrated tomato and the like.

The viscosity of the seasoning liquid of the present invention is preferably 4 Pa ·, so that when the raw tomato with skin is added and heated in a microwave oven, it can be sufficiently cooked until the blue odor of the tomato with skin disappears. It is preferably s or less, more preferably 3 Pa · s or less. On the other hand, the viscosity of the seasoning liquid is preferably 0.1 Pa · s or more because the added raw tomato with skin and the seasoning liquid are unlikely to become a smooth state with a sense of unity even if the viscosity is too low. The viscosity of the seasoning liquid can be adjusted by blending a thickener such as starch by a conventional method. Note that the viscosity of the seasoning liquid in the present invention was measured using a BH viscometer when the viscosity was less than 0.375 Pa · s under the conditions of a product temperature of 60 ° C. and a rotation speed of 20 rpm. 1, when it is 0.375 Pa · s or more and less than 1.5 Pa · s, the rotor No. 2, 1.5 Pa · s or more and less than 3.75 Pa · s, rotor No. 3, 3.75 Pa · s or more and less than 7.5 Pa · s, rotor No. 4. When the rotor speed is 7.5 Pa · s or higher, the rotor No. 5 is a value obtained by reading when the rotor has rotated 3 times after the start of measurement. When ingredients are included in the seasoning liquid, the seasoning liquid is passed through a 10-mesh mesh and the ingredients removed are measured.

In addition to the citrus juice, edible fats and oils, processed tomato products and starch, the seasoning liquid of the present invention includes, for example, vegetables such as onions, garlic, leeks, beef, pork, chicken and other meats, clams, shrimps , Seafood such as squid, spices such as pepper, bay leaf, basil, thyme, oregano, sage, seasonings such as salt, sugar, sodium glutamate, thickeners such as wheat flour, processed starch, xanthan gum, pectin, gelatin, vegetables Raw materials such as animal and plant extracts such as extracts and meat extracts, coloring agents and preservatives can be appropriately selected and used within a range not impairing the effects of the present invention.

The above-described seasoning liquid of the present invention is produced by mixing raw materials according to a conventional method, except that citrus fruit juice and edible fats and oils, and if necessary, processed tomato products and various seasonings are blended. Can do.

Subsequently, the seasoning liquid of the present invention and the raw tomato with skin are placed in a container that can be cooked in a microwave oven. The mixing ratio of the seasoning liquid and the raw tomato with skin depends on the dish, but the raw tomato may be about 10 to 200 parts per 100 parts of the seasoning liquid. As the container, for example, a heat-resistant resin pouch having resistance to heating in a microwave oven, a coverable container formed in a cup shape or a deep dish shape, a ceramic dish, or the like can be used.

The container containing the seasoning liquid and the raw tomato with skin is put in a microwave oven together with the container and cooked in a microwave oven. Microwave heating cooking removes the blue odor of raw tomatoes added sufficiently, and heating conditions that boil and cook at least the seasoning liquid from the point of drawing out the preferred texture and taste of tomatoes by heating, specifically Is preferably heated at an output equivalent to 600 W × 2 minutes or more per 300 g of the total amount of seasoning liquid and raw tomato added. On the other hand, as the upper limit of the heating conditions, since the fresh flavor of raw tomatoes is impaired even if the heating time is too long, and the solid feeling of tomatoes is easily impaired, The heating is preferably performed under heating conditions equivalent to an output of 600 W × 10 minutes or less. Here, the above-mentioned equivalent to 600W × 2 minutes is the product of output wattage and time, such as 4 minutes for output 300W, 3 minutes for output 400W, 1.5 minutes for output 800W. It is to perform microwave oven heating above the condition calculated by conversion so that the values of are the same. In addition, if the total amount of seasoning liquid and added raw tomato is 600 g, for example, microwave heating is performed so that the product of the output wattage and time is twice that of 300 g.

The tomato base sauce obtained by cooking in the above microwave oven has a fresh tomato flavor without the blue odor of tomatoes, and has a handmade feeling with a solid feeling of tomatoes.

Next, the container-packed seasoning liquid for microwave oven of the present invention used in the above-described method for producing tomato base sauce will be described. The container-packed seasoning liquid for microwave oven of the present invention is a tomato base by filling a container with a seasoning liquid containing citrus fruit juice and edible oil and fat, putting raw tomatoes with skin in the container, and cooking by heating in a microwave oven. The source can be obtained. According to the containerized seasoning liquid for microwave oven of the present invention, the seasoning liquid containing citrus fruit juice and edible fats and oils is packed in a container, so that it can be stored, and when necessary, a raw tomato with skin is stored in a container. A tomato base sauce can be easily produced simply by putting it in and cooking in a microwave oven.

As a container used for this container-packed seasoning liquid for microwave ovens, various containers capable of cooking in a range can be used. Examples of such a container include a heat-resistant resin molded container, a standing pouch with a gusset on the bottom surface, a gusset bag with a gusset on the bottom surface and side surfaces, and a four-side seal bag. In addition, these containers include a zipper part for resealing the container after the raw tomato with skin is put into the container and before cooking in a microwave oven, or a steam vent for discharging steam out of the container during microwave cooking A mechanism is preferably provided. Any steam release mechanism may be used as long as it has been used in microwave-compatible packaging bags. Further, the steam venting mechanism may be one in which the fitting of the zipper portion is adjusted so that the zipper portion is partially opened by the pressure when the pouch expands during microwave heating.

Furthermore, it is preferable that the said container is equipped with the description display of the preferable cutting method of the tomato added when cooking with microwave oven, a magnitude | size, input amount, wattage and time required for microwave oven heating. In particular, as the specific content of the explanation display, about the amount of tomato input, size, wattage and time of microwave heating, these greatly affect the quality of tomato base sauce after microwave heating, It is desirable to display as much as possible. Such an explanatory display may be formed by printing on the surface of the container, or may be formed by printing on an exterior material such as a packaging box of the container, printed on a piece of paper separate from the container, The piece of paper may be attached to the container.

Such a container-packed seasoning solution for a microwave oven is, for example, packed in the above-described seasoning solution in a container, and if necessary, a retort treatment or freezing treatment in which the product temperature at the central portion is 120 ° C. or more for 4 minutes or more. Can be manufactured. In particular, a retort product subjected to retort treatment is preferable because it can be stored for a long period of time.

Then, the method to manufacture a tomato base sauce using the container-packed seasoning liquid for microwave ovens of this invention is demonstrated.

First, weigh the tomatoes according to the contents of the explanation attached to the microwave-packed seasoning liquid and cut as necessary, then open the microwave-packed seasoning liquid and put the tomatoes from there. Reseal with a zipper.

Next, the container is put in a microwave oven so that the contents are not easily spilled from the steam release mechanism, and microwave cooking is performed at the above-described predetermined wattage and time. During microwave heating, the seasoning liquid and tomato are heated directly by microwave cooking, and the container is closed by the zipper, so the seasoning liquid and tomato are also steamed by the generated steam. Heated by effect. Since the generated steam is discharged from the steam release mechanism, the container is prevented from bursting.

After cooking, the tomato base sauce obtained by opening the container may be placed on a plate or the like. The tomato base sauce obtained as described above does not have the blue odor of tomato, has a fresh tomato flavor, and has a handmade feeling with a solid feeling of tomato.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. In addition, this invention is not limited to these.

[Example 1]

(1) 150 g of raw cherry tomatoes with a peeled raw tomato (long diameter 3 cm) were prepared.

(2) Containerized seasoning liquid for microwave oven The raw material of the following mixture ratio was prepared. First, rapeseed oil and garlic were added to the kneader and fried. Next, onion, tomato paste, white wine, salt, sugar, lemon juice, processed starch, and fresh water were added and heated to 90 ° C. with stirring and mixing to obtain a seasoning solution for microwave oven.

(3) Microwave Oven Packaged Seasoning Solution Next, 140 g of the obtained microwave seasoning liquid is added to a stand pouch with a zipper (the zipper part is opened so as to partially open at the pressure when the pouch expands when the microwave oven is heated). Vapor release mechanism with adjusted fitting, pouch size: 220 mm x 140 mm x fold 40 mm, material: (pouch) polyester / polyamide / unstretched polypropylene, (zipper) polypropylene, maximum sealable capacity : 820 mL) was filled and sealed, and then retorted (115 ° C., 15 minutes) to obtain a seasoning liquid for container for microwave oven in which the seasoning liquid (140 g) was filled in the pouch. The viscosity of the obtained seasoning liquid was 1.8 Pa · s. Furthermore, the obtained container-packed seasoning solution for microwave ovens was printed with explanations such as preferred cutting method, size, input amount, and wattage and time required for microwave heating for the raw tomato with skin to be added to the seasoning solution Enclosed in a paper cosmetic box.

<Combination ratio>
Rapeseed oil 20%
Garlic 5%
Onion 10%
Tomato paste 5%
7% white wine
Salt 2%
1% sugar
Modified starch 3%
Lemon juice 1.2%
Shimizu Remaining ――――――――――――――――――――――――――――――
Total 100%

(4) Heat cooking with microwave oven The zipper of the container-packed seasoning liquid for microwave oven of (3) was opened, 150 g of raw cherry tomatoes with a skin of (1) were put in the hole, and the zipper was closed again. Next, the container-packed seasoning liquid after putting raw cherry tomatoes was cooked in a microwave oven (600 W × 4 minutes), opened, opened in a dish and eaten.

The obtained tomato base sauce was very preferable because it did not have the blue odor of tomato, had a fresh tomato flavor, and had a handmade feeling with a solid feel of tomato.

[Comparative Example 1]
A container-packed seasoning liquid was obtained in the same manner except that lemon juice was not blended in the tomato base sauce of Example 1. Except for using the obtained container-packed seasoning liquid, tomato base sauce was obtained by adding cherry tomatoes and cooking with a microwave oven in the same manner as in Example 1. The tomato base sauce obtained was not preferable because the solid feeling of tomato was lost.

[Comparative Example 2]
A container-packed seasoning liquid was obtained in the same manner except that rapeseed oil was not blended in the tomato base sauce of Example 1. Except for using the obtained container-packed seasoning liquid, tomato base sauce was obtained by adding cherry tomatoes and cooking with a microwave oven in the same manner as in Example 1. The tomato base sauce obtained was not preferable because the solid feeling of tomato was lost.

[Example 2]

(1) A half-cut (150 g) of raw medium-sized tomato with a peeled tomato (long diameter 5 cm).

(2) Seasoning liquid for microwave oven The raw material of the following mixture ratio was prepared. First, olive oil and garlic were added to the kneader and fried. Next, add shimeji mushroom, eringi, tomato paste, white wine, salt, sugar, sudachi juice, lemon juice, processed starch, and fresh water. Obtained.

(3) Container-packed seasoning liquid for microwave oven Next, 140 g of the obtained seasoning liquid for microwave oven was filled and sealed in a stand pouch with a zipper (same as Example 1), then retorted (115 ° C., 15 minutes), The container-packed seasoning liquid for microwave ovens with which the seasoning liquid (140g) was filled in the pouch was obtained. The viscosity of the obtained seasoning liquid was 1.8 Pa · s. Furthermore, the obtained seasoning liquid in the container for cooking the microwave oven is displayed with explanations such as preferred cutting method, size, input amount, wattage and time required for microwave heating for the raw tomato with skin to be added to the seasoning liquid. Enclosed in a printed paper cosmetic box.

<Combination ratio>
20% olive oil
Garlic 5%
Shimeji 5%
Elingi 5%
Tomato paste 5%
8% white wine
Salt 2%
1% sugar
Modified starch 3%
Sudachi juice 1%
Lemon juice 0.2%
Shimizu Remaining ――――――――――――――――――――――――――――――
Total 100%

(4) Cooking with a microwave oven The zipper of the container-packed seasoning liquid for microwave oven of (3) was opened, 150 g of the half-cut raw medium-sized tomato with skin cut in (1) was added, and the zipper was closed again. Next, the seasoning liquid in a container after putting raw tomatoes was cooked in a microwave oven (600 W × 4 minutes), opened, opened in a dish, and eaten.

The obtained tomato base sauce was very preferable because it did not have the blue odor of tomato, had a fresh tomato flavor, and had a handmade feeling with a solid feel of tomato.

[Test Example 1]
The following test was conducted to examine the effect of the difference in the solution heated by adding raw tomato with skin on the peelability of the tomato skin. That is, the following four types of solutions having different blending raw materials were prepared. Next, after putting them in a pan and heating them to a boiling state, add 1 piece (150 g) of each tomato with a skin (long diameter 5 cm) and wait until the tomato skin is peeled off. Measurement was made to evaluate the ease of peeling of tomato skin.

From Table 1, when the raw tomato with skin is added to the solution containing lemon juice and fats and oils, the solution containing only lemon juice, the solution containing only fats and oils, and the case where fresh water is used are clear. It is understood that it is difficult to peel tomato. Therefore, in the present invention, as a seasoning liquid, by using a seasoning liquid in which both citrus fruit juice and edible fats and oils are blended in this way, when tomato with skin is added to the seasoning liquid and cooked in a microwave oven, It turns out that it becomes difficult to peel off, and as a result, the tomato boil is prevented.

Claims (6)

A method for producing a tomato base sauce, comprising adding a raw tomato with skin to a seasoning liquid containing citrus juice and edible oil and fat, and cooking by heating in a microwave oven. The method for producing a tomato base sauce according to claim 1, wherein the skinned raw tomato has a major axis of 2 to 10 cm. The manufacturing method of the tomato base sauce of Claim 1 or 2 which heat-cooks with a microwave oven on the conditions equivalent to 600Wx2 minutes or more and 600Wx10 minutes or less per 300g of seasonings and the added raw tomato. A container-packed seasoning liquid for a microwave oven used in the method for producing a tomato base sauce according to any one of claims 1 to 3, wherein the container is filled with a seasoning liquid containing citrus fruit juice and edible fats and oils. A container-packed seasoning solution for microwave ovens, in which raw tomatoes with skin are put in and cooked in a microwave oven to obtain a tomato-based sauce. The container-packed seasoning liquid for microwave ovens according to claim 4, wherein the container is a pouch having a zipper part serving as a slot for raw skin tomatoes and a steam release mechanism for discharging steam during cooking by a microwave oven. The container-packed seasoning liquid for microwave ovens according to claim 4 or 5, comprising an indication of the size and amount of the raw tomato with skin to be put into the container and the microwave heating conditions.