JP2011205919A - Method for producing retort sauce - Google Patents
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- JP2011205919A JP2011205919A JP2010074426A JP2010074426A JP2011205919A JP 2011205919 A JP2011205919 A JP 2011205919A JP 2010074426 A JP2010074426 A JP 2010074426A JP 2010074426 A JP2010074426 A JP 2010074426A JP 2011205919 A JP2011205919 A JP 2011205919A
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- retort
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 43
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 43
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000012015 potatoes Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 238000001816 cooling Methods 0.000 abstract description 10
- 238000010438 heat treatment Methods 0.000 abstract description 10
- 235000013575 mashed potatoes Nutrition 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 235000008519 pasta sauces Nutrition 0.000 description 6
- 238000003303 reheating Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 241000227653 Lycopersicon Species 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000015927 pasta Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、じゃがいもを含有するレトルトソースの製造方法に関する。詳しくは、じゃがいも特有の食感および風味を有し、とろ味を有するレトルトソースの製造方法に関する。 The present invention relates to a method for producing a retort sauce containing potato. More specifically, the present invention relates to a method for producing a retort sauce having a texture and flavor peculiar to potato and having a thick taste.
パスタソース、スープ、ホワイトソース、トマトソース、デミグラスソース、シチュー、カレーなどのソースにレトルト処理を施されたレトルトソースは、常温で長期間保存でき、単に温めるだけで簡便に喫食することが可能であり、その味も手作り品と遜色ないものが市販されるようになり、近年、その需要が増加している。 Retort sauce with pasta sauce, soup, white sauce, tomato sauce, demiglace sauce, stew, curry and other retort processed can be stored at room temperature for a long period of time, and can be eaten simply by warming In addition, handmade products that are not inferior in taste are now on the market, and in recent years, their demand has increased.
じゃがいもを含有するレトルトソースは、喫食する際のソース自体のとろ味や食感および風味に加え、含まれる野菜などの具材特有の食感および風味が重要とされる。 In the retort sauce containing potatoes, the texture and flavor peculiar to ingredients such as vegetables are important in addition to the meltiness, texture and flavor of the sauce itself when eating.
例えば、特許文献１には、蒸煮したじゃがいもなどの多デンプン質野菜の擂砕物を水に分散させた後ホモジナイザーで処理したものを用いてとろ味を生じさせまたは増強する、液状食品の製造方法が記載されている。しかしながら、この方法で得られる液状食品は、とろ味は付与されるものの、具材であるじゃがいも特有の食感および風味が残らないという問題があった。 For example, Patent Document 1 discloses a method for producing a liquid food, in which a mash of a multi-starch vegetable such as steamed potato is dispersed in water and then processed with a homogenizer to produce or enhance the mash. Are listed. However, the liquid food obtained by this method has a problem that the texture and flavor peculiar to potato, which is an ingredient, do not remain, although a thick taste is imparted.
本発明の目的は、前記の従来の技術の問題点を解決するものであり、じゃがいも特有の食感および風味を有し、とろ味を有するレトルトソースを製造し得る、レトルトソースの製造方法を提供することにある。 The object of the present invention is to solve the above-mentioned problems of the prior art, and to provide a method for producing a retort sauce, which can produce a retort sauce having a texture and flavor peculiar to potatoes and having a thick taste. There is to do.
本発明者は、種々検討した結果、じゃがいも擂砕物を含む原料混合物を、特定温度以上に加熱した後、特定温度以下に冷却し、再度、特定温度以上に加熱することにより、前記目的を達成し得ることを見出し、本発明に到達した。 As a result of various studies, the present inventor achieved the above object by heating the raw material mixture containing the potato crushed material to a specific temperature or higher, cooling it to a specific temperature or lower, and heating it again to a specific temperature or higher. The present invention has been found.
即ち、本発明は、じゃがいも擂砕物を含む原料混合物を、８０℃以上に加熱した後、６０℃以下に冷却し、再度、８０℃以上に加熱する、ことを特徴とするじゃがいもを含有するレトルトソースの製造方法を提供するものである。 That is, the present invention relates to a retort sauce containing potato, characterized in that a raw material mixture containing potato ground is heated to 80 ° C. or higher, cooled to 60 ° C. or lower, and then heated to 80 ° C. or higher again. The manufacturing method of this is provided.
本発明によれば、じゃがいも特有の食感および風味を有し、とろ味を有するレトルトソースを製造することができる。 According to the present invention, it is possible to produce a retort sauce having a texture and flavor peculiar to potato and having a mellow taste.
以下、本発明のレトルトソースの製造方法について、好ましい実施形態に基づき詳細に説明する。 Hereinafter, the manufacturing method of the retort sauce of this invention is demonstrated in detail based on preferable embodiment.
本発明において、原料混合物に用いられるじゃがいも擂砕物としては、生のじゃがいも、あるいはこれを蒸煮、水煮などの処理を施したものを、適当な手段により擂砕したものを用いることができる。擂砕物の乾燥品を用いてもよい。また擂砕の手段としては、例えば、磨細、破砕、切断、細断、擂潰などが挙げられ、擂砕の装置としては、特に制限されないが、高速撹拌機、コロイドミル、精密細分化装置などが挙げられ、これらは単独でまたは適宜組み合わせて用いてもよい。 In the present invention, the potato crushed material used in the raw material mixture may be raw potato or a material obtained by pulverizing the potato by steaming or boiling. A dried product of the ground product may be used. Examples of the grinding means include, for example, grinding, crushing, cutting, shredding, crushing, etc. The crushing apparatus is not particularly limited, but a high-speed stirrer, a colloid mill, a precision fragmentation apparatus. These may be used, and these may be used alone or in appropriate combination.
原料混合物には、じゃがいも以外の原料として、水を混合することが好ましい。水は、じゃがいも擂砕物の乾燥重量１質量部に対して、好ましくは２０質量部以上、より好ましくは３０質量部以上となるよう混合するとよい。水の混合量が２０質量部未満の場合は、加熱中または加熱後に粘度が高くなるため、扱いにくく、また、その後の冷却に時間を要するため、好ましくない。 The raw material mixture is preferably mixed with water as a raw material other than potato. Water is preferably mixed so as to be preferably 20 parts by mass or more, more preferably 30 parts by mass or more with respect to 1 part by mass of the dry weight of the potato ground. When the amount of water mixed is less than 20 parts by mass, the viscosity becomes high during or after heating, which is difficult to handle and takes time for subsequent cooling, which is not preferable.
また、原料混合物には、じゃがいも擂砕物を、乾燥重量換算で、混合物１００質量部中、好ましくは１．５質量部以上、より好ましくは２質量部以上となるように混合するとよい。じゃがいも擂砕物の混合量が、乾燥重量換算で、混合物１００質量部中、１．５質量部未満であれば、じゃがいも特有の食感および風味が得られず好ましくない。 Moreover, it is good to mix a potato ground material with a raw material mixture so that it may become 1.5 mass parts or more, More preferably, 2 mass parts or more in 100 mass parts of mixtures in dry weight conversion. If the mixing amount of the potato ground material is less than 1.5 parts by mass in 100 parts by mass in terms of dry weight, the texture and flavor peculiar to potatoes cannot be obtained, which is not preferable.
また、原料混合物には、目的とするソースの種類に応じて通常配合される原材料や添加物などを適宜配合することができる。例えば、パスタソースの場合には、トマトや玉ねぎなどの野菜類やエンドウなどの豆類、またはこれらのペースト、ピューレ状物、食肉、塩、砂糖、牛乳、生クリーム、卵、しょうゆ、酢、ブイヨン、コンソメ、エキスなどの調味料類や、必要に応じて加配される酸味料、乳化剤、増粘剤、安定剤、着色料など、従来のパスタソースのソース原材料として用いられているものなどを適宜配合することができる。これらの原材料や添加物などは、以下に説明する「加熱→冷却→再加熱」の処理を施した後、後添加してもよい。 Moreover, the raw material mixture, the raw material, additive, etc. which are normally mix | blended according to the kind of target sauce can be mix | blended suitably. For example, in the case of pasta sauce, vegetables such as tomatoes and onions, beans such as peas, or pastes, purees, meat, salt, sugar, milk, fresh cream, eggs, soy sauce, vinegar, bouillon, Condiments such as consomme and extract, as well as acid sauces, emulsifiers, thickeners, stabilizers, colorants, etc. that are added as needed are blended as appropriate as pasta sauce source materials. can do. These raw materials, additives, and the like may be added later after the processing of “heating → cooling → reheating” described below.
本発明のレトルトソースの製造方法は、前述の原料混合物を、８０℃以上に加熱した後、６０℃以下に冷却し、再度、８０℃以上に加熱（再加熱）する処理を施すことにその特徴がある。 The method for producing a retort sauce according to the present invention is characterized in that after the raw material mixture is heated to 80 ° C. or higher, it is cooled to 60 ° C. or lower and is again heated (reheated) to 80 ° C. or higher. There is.
最初の加熱は、好ましくは８０〜９０℃、より好ましくは８０〜８５℃の範囲で、好ましくは、達温が、８０℃以上で、５〜３０分、より好ましくは５〜１０分加熱するとよい。
最初の加熱温度が、８０℃未満であれば、レトルトソースの食感が重たくなり、じゃがいも特有の良好な食感が得られない。９０℃超であれば、じゃがいも特有の良好な風味が得られない。
The initial heating is preferably in the range of 80 to 90 ° C., more preferably in the range of 80 to 85 ° C., and preferably the ultimate temperature is 80 ° C. or more and 5 to 30 minutes, more preferably 5 to 10 minutes. .
If the initial heating temperature is less than 80 ° C., the texture of the retort sauce becomes heavy, and a good texture peculiar to potato cannot be obtained. If it exceeds 90 ° C., good potato-specific flavor cannot be obtained.
冷却は、好ましくは６０〜４０℃、より好ましくは６０〜５０℃の範囲まで冷却するとよい。
冷却温度が、６０℃超であれば、後の再加熱における粘度の低下が生じにくく、レトルトソースの食感が重たくなりじゃがいも特有の良好な食感が得られない。４０℃以下であれば、後の再加熱において時間を要するため好ましくない。
冷却された原料混合物は、前記冷却温度に保持しておく必要はなく、冷却後、直ちに再加熱してもよく、また一定時間経過後、再加熱してもよく、冷却時間により奏される効果に顕著な差はない。
The cooling is preferably 60 to 40 ° C, more preferably 60 to 50 ° C.
If the cooling temperature is higher than 60 ° C., it is difficult for the viscosity to be lowered in the subsequent reheating, and the texture of the retort sauce becomes heavy, and a good texture peculiar to potato cannot be obtained. If it is 40 degrees C or less, since time is required in subsequent reheating, it is not preferable.
The cooled raw material mixture does not need to be kept at the cooling temperature, and may be reheated immediately after cooling, or may be reheated after a certain period of time. There is no significant difference.
再加熱は、好ましくは８０〜９０℃、より好ましくは８０〜８５℃の範囲で、好ましくは、達温が、８０℃以上で、５〜３０分、より好ましくは５〜１０分加熱するとよい。
再加熱温度が、８０℃未満であれば、レトルトソースの食感が重たくなりじゃがいも特有の良好な食感が得られず好ましくない。９０℃超であれば、じゃがいも特有の良好な風味が得られず好ましくない。
Reheating is preferably in the range of 80 to 90 ° C., more preferably in the range of 80 to 85 ° C., and preferably the ultimate temperature is 80 ° C. or more and 5 to 30 minutes, more preferably 5 to 10 minutes.
If the reheating temperature is less than 80 ° C., the texture of the retort sauce becomes heavy, and a good texture unique to potato cannot be obtained. If it exceeds 90 ° C., a good flavor peculiar to potato cannot be obtained, which is not preferable.
以上説明した「加熱→冷却→再加熱」の処理を施された原料混合物は、レトルトパウチなどの容器に充填し、レトルト殺菌を行う。このレトルト殺菌は、従来と同様にして行うことができ、通常、１１０〜１３０℃で、２０〜１２０分間行うのが適当である。 The raw material mixture that has been subjected to the process of “heating → cooling → reheating” described above is filled in a container such as a retort pouch and sterilized by retort. This retort sterilization can be carried out in the same manner as in the prior art, and is usually carried out at 110 to 130 ° C. for 20 to 120 minutes.
本発明の製造方法により製造されたレトルトソースは、じゃがいも特有の食感および風味を有し、とろ味を有するものであり、スープ、パスタソース、ホワイトソース、トマトソース、デミグラスソース、シチュー、カレーなどとして好適であり、特にパスタソースとして好適である。 The retort sauce produced by the production method of the present invention has a texture and flavor peculiar to potato, and has a thick taste, such as soup, pasta sauce, white sauce, tomato sauce, demiglace sauce, stew, curry, etc. It is suitable, especially as a pasta sauce.
次に、本発明をさらに具体的に説明するために実施例および比較例を挙げるが、本発明は以下の実施例などに制限されるものではない。 Next, although an example and a comparative example are given in order to explain the present invention still more concretely, the present invention is not limited to the following examples.
実施例１〜１１および比較例１〜６
１．じゃがいも擂砕物の調製
蒸煮処理したじゃがいも１０００ｇを、擂鉢を用いて擂砕し、じゃがいも擂砕物９００ｇを得た。
２．レトルトソースの製造
前記のじゃがいも擂砕物に、下記表１または表１Ａに示す配合により、水、ソース原材料および添加物を添加混合し原料混合物とした。得られた原料混合物を下記表２または表２Ａに記載の条件にて、「加熱→冷却→再冷却」の処理を施した。次いで、常法により、レトルト殺菌処理を行い、レトルトソース（パスタソース）を得た。
Examples 1-11 and Comparative Examples 1-6
1. Preparation of potato ground material 1000g of steamed potatoes were ground using a mortar to obtain 900g of potato ground material.
2. Production of Retort Sauce Water, source raw materials and additives were added to and mixed with the potato grounds according to the formulation shown in Table 1 or Table 1A below to obtain a raw material mixture. The obtained raw material mixture was subjected to a process of “heating → cooling → recooling” under the conditions described in Table 2 or 2A below. Subsequently, the retort sterilization process was performed by the conventional method, and the retort sauce (pasta sauce) was obtained.
得られたレトルトソースについて、次のようにして食感および風味を評価した。
得られたレトルトソースを１０℃で、３時間冷やした。これとは別に冷製専用パスタ１００ｇ（商品名「マ・マー冷製専用パスタＣｏｏl'ｓ」日清フーズ（株）製）を７分間茹であげた後、冷水にさらしてしめ、水気を充分に切った。このパスタ全量に対し、冷やしておいたソース１６０ｇをかけて、ソース付きパスタを得た。得られたソース付きパスタをパネラー１０名に試食させ、ソースの食感および風味を、下記の評価基準に従って評価させた。その結果（平均点）を表３および表３Ａに示す。
About the obtained retort sauce, food texture and flavor were evaluated as follows.
The obtained retort sauce was cooled at 10 ° C. for 3 hours. Separately, boil 100g of chilled pasta (trade name “Ma Ma chilled pasta Cool's” manufactured by Nisshin Foods Co., Ltd.) for 7 minutes. Chopped. 160 g of the chilled sauce was applied to the total amount of the pasta to obtain pasta with sauce. The obtained pasta with sauce was sampled by 10 panelists, and the texture and flavor of the sauce were evaluated according to the following evaluation criteria. The results (average points) are shown in Table 3 and Table 3A.
＜レトルトソースの食感の評価基準＞
５：じゃがいも特有の良好な食感が適度に感じられ、極めて良好である
４：じゃがいも特有の良好な食感が感じられ、良好である
３：じゃがいも特有の良好な食感がやや弱いながらも感じられる
２：じゃがいも特有の良好な食感が殆ど感じられない
１：じゃがいも特有の良好な食感が全く感じられない
<Evaluation criteria for texture of retort sauce>
5: A good texture specific to potatoes is moderately felt and very good 4: A good texture specific to potatoes is felt and good 3: A good texture specific to potatoes is slightly weak Yes 2: A good texture specific to potatoes is hardly felt 1: A good texture specific to potatoes is not felt at all
＜レトルトソースの風味の評価基準＞
５：じゃがいも特有の良好な風味が適度に強く感じられ、極めて良好である
４：じゃがいも特有の良好な風味が感じられ、良好である
３：じゃがいも特有の良好な風味がやや弱いながらも感じられる
２：じゃがいも特有の良好な風味が殆ど感じられない
１：じゃがいも特有の良好な風味が全く感じられない
<Evaluation criteria for retort sauce flavor>
5: Good flavor unique to potatoes is felt moderately strong and very good 4: Good flavor unique to potatoes is felt and good 3: Good flavor unique to potatoes is felt slightly weak 2 : Almost no good flavor unique to potatoes is felt 1: No good flavor unique to potatoes is felt
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| JP2001224346A (en) * | 2000-02-14 | 2001-08-21 | House Foods Corp | Curry sauce, curry roux and method for producing the same |
| JP2008029242A (en) * | 2006-07-27 | 2008-02-14 | House Foods Corp | Method for producing cooked food |
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