JP3133923B2 - Gratins in containers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new type of containered gratin having a layer of white sauce containing at least two upper and lower layers. More specifically, the present invention relates to, for example, an oven In a container of gratin such as a potato gratin product in a container that can be easily served as it is simply by cooking with heat, etc., the appearance of the product when the container is opened and after cooking by heating in an oven or the like, that is, its face surface While maintaining a good condition, and maintaining a uniform flavor balance of the whole product (the whole white sauce including the upper and lower layers) to obtain a very good flavor when eaten. The present invention relates to a high-quality gratin in a container with improved appearance of a product surface (face surface) and a method for producing the same The present invention can significantly improve the appearance of containerized gratins compared to conventional products, thereby further improving the quality of containerized gratin products, and realizing handmade gratin products Is possible.

[0002]

2. Description of the Related Art In general, gratins represented by gratin, doria, coke and the like are so-called light foods that can be easily cooked even at home. It is a popular product, has a good nutritional balance, and can be made into a variety of products simply by changing the ingredients and toppings, making it a particularly popular healthy food. ing. In consideration of such a situation, various types of products that can be easily cooked simply by heating have been developed, for example, foods for microwave cooking, frozen foods, foods for oven heating, and the like. Various types and forms of processed or semi-processed containerized products are commercially available. These are all made by storing food bodies such as gratin and doria in a sealable container and imparting preservability.When using, simply open the container lid and heat it with an oven etc. Because they can be easily eaten, they are becoming widely used not only in ordinary households but also in fast food shops, restaurants, convenience stores, and the like.

[0003] Among these so-called food products in containers, for example, gratins in containers that can be easily eaten only by heating in an oven or the like, particularly white sauce containing relatively large ingredients. In the case of products using, for example, when the lid of the container is opened, ingredients may be exposed on the surface of the product and the uniform surface of the white sauce may be damaged, which is In addition, the appearance (quality, shape, and color) of the face surface may be significantly impaired, and depending on the type of ingredients, this may significantly impair the appearance of the face surface after cooking by heating in an oven or the like. As described above, in the case of a product filled with the conventional container-containing gratin, in particular, the product-filled white sauce, the face of the product is not uniform even when the container is opened and after cooking by heating in an oven. Is difficult to avoid, and the conventional product is not always satisfactory in that the appearance of the product, that is, the appearance of the face of the product cannot be said to be good.

Heretofore, there have been almost no examples of the development of products which focus on the face surface of such a packaged food product and can hold the product satisfactorily. The prior art that seems to be related in terms of the problem is, for example, adhesion to the inner surface of the lid of the seasoning sauce and the like, which is a problem when opened at room temperature after storage, resulting in handling and appearance. In order to improve the problem in the above, the food in a container in which food is stored in a container body and covered with a lid, the food has a relatively high viscosity, and the top surface of the food And / or a food product (JP-A-4-135468) in which about 10 to 3000 mg of fat or oil is added to the inner surface of the lid per 100 cm ² of the surface area. However, this food is intended to prevent the adhesion to the inner surface of the lid by adding a fixed amount of fats or oils or a specific emulsifier to the upper surface of the food placed in the container or the inner surface of the lid. The content of the present invention is different from that of the present invention.

[0005] Further, as a method for filling a layer of white sauce such as gratins, a food comprising two layers of white sauce and large ingredients mixed between the two layers of white sauce (Japanese Patent Laid-Open No. 3-272672). Gazette). However, it is not recognized that each of the two layers of white sauce is required to have a particularly different composition. However, in the present invention, the two layers of white sauce differ from each other in a specific amount of a different solid material. The feature is that they are blended in a quantitative ratio.

That is, the above-mentioned prior art is intended for short-time microwave thawing and heating, and achieves the above object by dividing the white sauce into two layers and reducing the thickness of each layer. However, the object of the present invention is to improve the appearance (quality, shape, color) of the face of a product caused by solid matter in the white sauce, and the white sauce is divided into two layers. The above-mentioned object is achieved by allowing each layer to contain a specific amount of a different solid substance at a different ratio, and their basic constitutions are different. In addition, although various development examples of foods in containers have been reported so far, as in the present invention, it is a technical problem to maintain a good appearance of the face surface of a product of white sauce containing ingredients. Nothing is found at all.

Under these circumstances, the present inventors have analyzed various problems concerning the appearance of the surface of a conventional product at the time of opening a container of the product and after cooking by heating in an oven or the like, and have taken measures to improve the problem. Has begun development. Problems with conventional products include the following. That is, as a problem at the time of opening the container, ingredients (for example, foods of rich color such as bacon, mushroom, etc.)
The spices (pepper, thyme, laurel, etc.) are scattered black in the white sauce, the color tone of the whole white sauce is dark, and the ingredients of the spiced vegetables (roasted onion) are sterilized. When soaking and preserving, it may soak into the white sauce and change its color.On the other hand, as a problem after cooking by heating in an oven or the like,
Ingredients (eg, bacon, etc.) near the surface of the gratin are scorched, causing localized browning on the surface of the gratin, and spices (pepper, thyme, laurel, etc.) scattered in the white sauce are further added. As it turns black,
The color tone of the whole white sauce may be dark, etc.
These have been major problems as obstacles in commercializing products.

[0008]

In such a situation, the present inventors have taken the above problems of the conventional product into consideration,
With the aim of developing a new and effective improvement technology that can solve all such problems, as a result of repeated studies, it has been found that the food main body of gratins in containers has an adverse effect on the appearance of the face side of the product The intended purpose is obtained by forming a white sauce layer containing at least a two-layer structure of a white sauce layer containing a large amount of solids and a white sauce layer containing a small amount of the solids. They have found what can be achieved and have completed the present invention.

[0009]

According to the present invention, there is provided a retort-treated container-containing gratin having at least an upper and lower two-layered ingredient-containing white sauce layer. Onions, celery and celery contained in the lower layer of white sauce
Ratio of one or more spice vegetables selected from parsley and parsley
Is the ratio of the spiced vegetables contained in the whole white sauce
The upper layer white sauce contains the spiced vegetables
Before or included in the upper layer white sauce
The spice vegetable ratio is included in the whole white sauce
Gratins in a container, characterized by being less than the proportion of spicy vegetables .

[0010] In another aspect of the present invention, the above-mentioned gratins in a container, wherein the ratio of the spice vegetables contained in the whole white sauce is 3 to 20% by weight as spice vegetables,
It is. Another embodiment of the present invention is the above-mentioned gratin in a container, wherein the thickness of the upper layer of the white sauce layer is 3 mm or more. Another embodiment of the present invention is the above-described gratin in a container, wherein the weight ratio of the lower layer to the upper layer of the white sauce layer is 1 to 5 for the lower layer and 1 for the upper layer. Another aspect of the present invention, the above container filled gratin such viscous lower layer white sauce is 3000~6000cp (30 ℃), Ru der.

Further, the present invention for solving the above-mentioned problem is a retort-treated container-containing gratin having a layer of a white sauce containing ingredients having at least an upper and lower two-layer structure. Of the layers,
Of onions, celery and parsley contained in white sauce
The ratio of one or more spice vegetables selected from our house is white
More than the percentage of the spiced vegetables contained in the whole sauce, above
Does the layer of white sauce contain the spiced vegetables?
Or the spiced vegetables contained in the upper layer white sauce
The ratio of the spice vegetables contained in the whole white sauce
Gratins in containers characterized by being less than the ratio ,
It is.

The gratins in a container according to the present invention are:
Container-containing gratin having an ingredient-containing white sauce layer having at least an upper and lower two-layer structure, wherein the ingredient-containing white sauce is housed in a container so as to form at least an upper and lower two-layer structure, and if necessary, After arranging appropriate toppings on the surface, cover and seal, if necessary, it is a food that has been subjected to heat sterilization such as retort treatment.When used, open the container lid and open it in an oven etc. It is possible to simply serve the food simply by heating and cooking, and specific examples thereof include packaged products such as gratin, doria, and coquille.

The food body constituting the above-mentioned gratins in a container includes, as ingredients, for example, pasta such as macaroni, ravioli, and gyoza, meat, meat products, seafood, fish meat, fish meat products, vegetables, fruit products, Eggs, egg products, etc., are cooked and manufactured in a conventional manner using basic ingredients such as white sauce, cheese, etc. These cooking ingredients and cooking methods may be any, It goes without saying that it can be changed as appropriate according to the type and form of the main body. Further, instead of the above-mentioned white sauce, a product similar to white sauce, a brown sauce, a tomato sauce, a sauce material, or the like may be appropriately used for a part or all of them.

Next, a typical example of a container constituting the container-containing gratins is a container having a container main body having an opening above and a lid covering the opening. As long as it is effective, it can be used regardless of its shape and structure. The shape of the container body can be any shape such as a tray, a dish, a bottle, etc., and the material of the container body is not particularly limited. Any kind of material can be used,
For example, a container made of a material made of a synthetic resin such as polypropylene, iron, aluminum, glass, ceramics, paper, or the like, alone or in combination, is preferably used.

The gratin in a container according to the present invention is manufactured by storing the food main body and the seasoning material in the container main body and covering the food main body and the seasoning material with a lid. In this case, the ratio of the solid matter contained in the whole white sauce is obtained. A lower layer filling step of filling a container with a white sauce containing ingredients mixed with a larger amount of solids to form a lower layer, and, if necessary, supplying a relatively large ingredient to the upper surface of the lower layer to form a lower layer of the white sauce layer An ingredient supply step of interposing the ingredient between the and the upper layer, and filling the container with a white sauce containing no solid matter or a solid matter less than the ratio of the solid matter contained in the entire white sauce, and It is important that the container is filled with the entire amount of the white sauce containing the ingredients in the upper layer filling step of forming the sack, followed by sealing by a conventional method and, if necessary, retorting.

The ratio of the lower layer to the upper layer of the white sauce layer is preferably 1 to 5 for the lower layer and 1 for the lower layer. If the ratio of upper layers is less than 1,
If the problem of appearance (quality, shape, color) of the product face cannot be solved, and if the ratio of the upper layer is more than 5, it becomes difficult to maintain uniformity in the flavor balance of the whole white sauce. It is not preferable. This allows, for example,
In the case of retort treatment, the appearance of the face side of the product is not impaired, and the treatment sufficiently spreads the flavor of solids contained in the lower layer to the upper layer, and the overall flavor balance of gratin (white sauce) is improved. Trimmed,
An extremely good flavor can be obtained when the whole product (the whole white sauce including the upper and lower layers) is eaten while maintaining uniformity in the flavor balance. Specifically, for example, browning of white sauce caused by spices and spices contained in the lower layer can be prevented from reaching the upper layer surface, whereby, for example, roasting onions and the like can be effectively blended. Becomes possible. In addition, the thickness of the upper layer of the white sauce is preferably 3 mm or more, which makes it possible to improve the face of the product by covering the color tone of the lower layer, which is undesirable in appearance, with the upper layer. It is needless to say that is appropriately adjusted to a suitable range depending on the type of solid matter, the presence or absence of retort treatment, and the like.

The above-mentioned solids are so-called solid components including ingredients, and one or more ingredients selected from ingredients, spices and spices are used. As the above, various ingredients such as the pasta and vegetables,
Spices such as pepper, laurel, nutmeg, onions, celery,
Suitable examples include spicy vegetables such as parsley. Such solids are not limited to those described above,
The type is arbitrary. The content of these solids in the whole white sauce is preferably 0.01 to 30.2% by weight, and more specifically, 1%
It is preferably 0.01 to 0.20% by weight as a spice, and 3 to 20% by weight as a spice vegetable. The present invention relates to a case of a white sauce containing solid matter in these ratios. In particular, a remarkable effect can be obtained. A coloring component such as a meat extract as a liquid component is blended in a large amount in the lower layer and in a small amount in the upper layer. This prevents the meat extract and the like from seeping into the upper layer white sauce and prevents discoloration of the upper layer white sauce. be able to.

It is desirable that the viscosity of the white sauce is at least 4000 to 6000 cp (30 ° C.) in the lower layer so that, for example, when filling the white sauce or during storage of the product, the upper white sauce and the lower layer are mixed. It is possible to prevent the white sauce from becoming turbid and to prevent the movement of the intervening solid matter. Further, in the case of a product containing relatively large ingredients as a solid material, such as potato gratin in a container, if the potatoes are filled by mixing potatoes between the two layers of white sauce, the upper sauce and the lower sauce are filled. It is desirable in order to prevent turbidity. However, after mixing (container filling), relatively large ingredients such as potatoes sink downward, and are in a state that they are almost included in the lower layer or mixed between the lower layer and the upper layer, This makes it possible to quickly and quickly perform seasoning cooking in a lower layer source containing a large amount of solid matter, meat extract, and the like, whereby, for example, in the case of potatoes, the wateriness of a conventional product is reduced. For example, it is possible to eliminate the cause of the deterioration of the product, for example, by removing the cause. In this case, for the retorted product, since the potatoes are completely cooked by the retort process, it is desirable to use uncooked products that have been subjected only to blanching at the time of filling the container. The time and effort for cooking can be saved, and the white potatoes with reduced browning cover the lower white sauce to further improve the appearance of the face of the product. In addition, this invention includes the case where an upper layer does not contain a component.

As described above, the gratins in a container of the present invention have a white sauce layer containing ingredients having at least a two-layer structure, but the number of layers is not limited to two, but may be two or more. There may be. In the case of a multi-layer structure of two or more layers, the uppermost layer may contain solids less than the ratio of solids contained in the entire white sauce. As described above, as a multilayer structure of two or more layers, by disposing a layer containing a solid matter less than the ratio of the solid matter contained in the entire white sauce in the lower layer, the upper layer damages the uniform surface of the white sauce. It is possible to prevent the presence of ingredients that impair the appearance of the face of the product and impair its appearance as much as possible, and also the scorching of ingredients normally seen when heated in an oven or the like, and This can prevent local discoloration (burning) of the product surface, prevent sprinkling of spices such as pepper and impair the appearance, and further prevent roasted onions and the like. Compared with conventional products, it is possible to prevent browning of white sauce due to infiltration from spiced vegetables. Can hold appearance of the face surface of the product (quality, shape, color) very good after,
This keeps the overall quality of the product at a high level,
It becomes possible to serve food in a state similar to the quality of full-fledged handmade products.

As described above, the gratins in a container according to the present invention adopt the above-described structure despite the fact that the mixing ratio of the solids in the upper layer and the lower layer in the layer of the white sauce containing the ingredients is not uniform. Thereby, for example, during the retort sterilization treatment and storage, the flavor component blended in the lower layer spreads to the upper layer, maintaining uniformity in the flavor balance of the entire product, and a very good flavor (aroma, taste) when eaten. At the stage of heating and eating in an oven or the like, the flavor and flavor of the whole white sauce are not felt at all, and the gratins including the upper and lower layers (white sauce) ) It is possible to impart a very good flavor uniformly throughout.

To cook the above-mentioned gratins in a container,
The container can be opened simply by removing the lid from the container body, and in this state, heating and cooking in an oven or the like to such an extent that the surface of the gratins is evenly and thinly scorched. Gratins in a container of the present invention are not limited to retort-treated products, but in particular, have a remarkable effect in the case of retort-treated container-containing gratins produced by retort sterilization, It is particularly useful for improving the appearance of retorted products that can be distributed at room temperature and stored for a long period of time, since the quality of the food and the appearance thereof hardly change with time.

In the present invention, the method for producing white sauce is not particularly limited, but as an example, first,
A raw material containing at least flour and fat (excluding raw materials for which high-temperature heating is not preferred) is heated with stirring until the product temperature reaches 90 to 100 ° C. As a result, the raw materials are uniformly mixed, and the flour is sufficiently gelatinized to adjust the viscosity to a desirable level as a white sauce. Then, a raw material which is not preferable to be heated at a high temperature, such as a milk raw material which is easily browned and a spice which tends to lose aroma and flavor components, is added, and the temperature of the raw material is adjusted to 6
Stir and mix while maintaining at 0-80 ° C. This allows
The raw material for which high-temperature heating is not desirable can be uniformly mixed with the above raw material.

The preparation of ingredients consisting of relatively large solids such as potatoes (before filling the container) is described, for example, by taking potatoes as an example. After washing, peeling and buds of raw potatoes, Cut into 1.5 cm square soybeans. Next, the soybean potatoes obtained by blanching with hot water or steam at 60 to 100 ° C are used. This allows browning by polyphenol oxidase during processing,
Alternatively, degradation of vitamin C by vitamin C oxidase can be suppressed.

The white sauce is an oil-in-water emulsified raw material obtained by mixing and emulsifying a raw material containing fats and oils, concentrated milk obtained by concentrating the same, non-fat milk solids, and water with a flour or other starch using an emulsifier. Is a white sauce made by adding
Bechamel sauce, which is obtained by stretching white roux containing flour and oil and fat with milk, and Brute sauce, which is made by extending von (soup stock), are also used.

Ingredients are optional and not particularly limited, but preferably, foods of a rich color such as bacon (further faded by heating in an oven) or mushrooms are used. Spices that can be used for white sauce include ginger, cinnamon, onion, clove, allspice, nutmeg, sage, celery seed and other spices, and pepper, laurel, cardamom, coriander, tarragon, thyme, marjoram,
Spices with aroma such as rosemary and vanilla are used. Onion, celery, parsley and the like are used as spice vegetables. In addition to the solids, meat extract can be used as a liquid component. The meat extract is obtained using animal-based materials such as meat and / or bones of livestock and fishery products as raw materials, and its preparation method is arbitrary. Specific examples include bonito extract, beef extract, pork extract, chicken extract, oyster extract, crab extract,
Shrimp extract, Thai extract and the like are used.

As described above, a container having a container body having an opening above and a lid for covering the opening is used. The material is heat-resistant when retort heat sterilization treatment or oven heating is performed, and for example, metal such as iron and aluminum is preferable. Examples of the material for the microwave oven container include various heat-resistant synthetic resins.

[0027]

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example 1 (Contained potato gratin) (1) Preparation of lower layer white sauce 4 g of bacon, 4.34 g of onion, water, flour,
After heating the raw material consisting of butter and the like to the product temperature of 95 ° C., then add 0.4 g of meat extract (Thai extract)
0.09 g of chicken consommé, 0.11 g of white pepper, mixed cream and the like were added and mixed to prepare 30 g of white sauce.

(2) Preparation of upper layer white sauce 8.31 g of onion, and other ingredients such as water, flour, butter, etc. were heated to a product temperature of 95 ° C., then 0.4 g of chicken consommé was added thereto. 0.06 g of white pepper and a mixed cream were added and mixed to prepare 101 g of white sauce.

(3) Manufacture of potato gratin In a heat-resistant container made of iron, 30 g of the above lower layer white sauce (viscosity: 4000 cp (30 ° C.)) is filled, and then cut into 1.5 cm square soybeans. After supplying 53 g of relatively large potatoes subjected to blanching to the upper surface of the lower layer as an ingredient and filling the container, the upper layer white sauce prepared in the above (2) (viscosity: 4000 cp (3
(0 ° C.)), fill 101 g (thickness 10 mm), fill the whole amount of the white sauce with the ingredients, then sprinkle 6 g of cheese from above and seal it, and perform the retort sterilization treatment at 123 ° C. for 18 minutes. To obtain potato gratin in a container of the present invention. As is clear from the above-mentioned formulation, the potato gratin in the container has a solid content ratio of 12.8% by weight in the white sauce as a whole, 28.2% by weight in the lower layer and 8.8% in the upper layer. 3% by weight
Met.

(4) Product Appearance and Flavor Characteristics The retort-treated gratin product in a container obtained as described above has a uniform white appearance of white sauce when the container is opened, when the container is opened. Very good appearance properties (quality, shape, color) were retained. Further, this was cooked in an oven toaster at 800 W for 8 minutes, and as a result, the resulting gratin exhibited a uniform and good appearance of a white sauce with a moderately brown-colored brown color. It was of high quality with the same level of appearance characteristics (quality, shape, color) as a handmade product. Also,
The gratin, when eaten, has a uniform flavor balance such as flavor and flavor throughout the product, despite the white sauce layer having a multilayer structure, and has extremely good flavor characteristics (fragrance, (Taste).

(5) Product Quality Evaluation Test The potato gratin product of the present invention produced in the above example was subjected to a product quality evaluation test to evaluate the appearance and flavor characteristics of the product. 1) Method The product of Example 1 and the control of Example 1
Potato gratin in a container manufactured in the same manner as in Example 1 above, except that the white sauce containing the ingredients prepared by mixing the total amount of the upper white sauce and the lower white sauce was used as the upper white sauce and the lower white sauce. (Comparative Example 1) was prepared, and the appearance and flavor characteristics of the products were compared. As Comparative Example 2, bacon,
Onion, meat extract, chicken consomme, and white pepper are mixed in the same amount to prepare 17 g of lower white sauce and 124 g of upper white sauce. The ratio of the lower layer to the upper layer of the white sauce layer is 1 weight ratio to the lower layer 1. A potato gratin in a container manufactured in the same manner as in Example 1 except that the upper layer was set to 7 was prepared, and the product characteristics were similarly compared. The appearance and flavor characteristics of each product are as follows:--(extremely poor),-(defective), ± (normal), + (good), ++
The product was classified into a grade of (very good), and the quality of the product was evaluated by a five-step evaluation method using the product after opening the container and after cooking by heating with an oven toaster as a test sample. Among the product characteristics, the appearance is the degree of uniformity (quality, shape, color) of the white sauce on the surface of the product (face), and the flavor balance is uneven with the upper and lower layers. Flavor (aroma,
The degree of uniformity (uniformity) on the taste) is meant respectively.

2) Results The results are shown in Table 1.

[0033]

[Table 1]

As is evident from the results shown in Table 1, the product of the present invention is of high quality, which has extremely excellent appearance and flavor characteristics as compared with the control products (Comparative Examples 1 and 2). Was. A similar quality evaluation test was conducted on gratin in containers manufactured by changing the raw material composition and layer structure of each layer of the white sauce. The product of the present invention was of high quality with extremely good appearance and flavor characteristics. Was.

[0035]

According to the present invention, there is provided a gratin containing a container having at least a two-layered upper and lower layer of ingredients-containing white sauce, wherein the lower layer of the ingredients-containing white sauce layer is entirely white sauce. Contains more solids than the proportion of solids contained in, the upper layer pertains to container-containing gratin characterized by containing less solids than the proportion of solids contained in the entire white sauce,
According to the present invention, the following effects can be obtained. (1) The appearance (quality, shape, and color) of the surface (face) of the product after opening the container for the gratins in a container and after cooking by heating in an oven is extremely excellent, and the appearance characteristics thereof are significantly improved. be able to. (2) It is possible to provide a high quality product with an improved appearance. (3) Even relatively large ingredients can be mixed well between layers of white sauce. (4) It is possible to reliably prevent problems such as exposure of the ingredients from a uniform surface of the white sauce and local non-uniform discoloration of the gratin surface due to heating in an oven, which are problems in conventional products. It is possible to finish products with good appearance. (5) Despite the non-uniform blending of the solids, the flavor of the whole product (whole white sauce) and the balance of flavors such as seasonings are kept uniform, and when eaten, very good flavor (fragrance, Taste) can be obtained.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-3-272672 (JP, A) JP-A-1-13977 (JP, A) JP-A-4-135468 (JP, A) JP-A-7- 39350 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/48

Claims (6)

(57) [Claims] 1. A retorted container-containing gratin having a layer of white sauce containing ingredients having at least an upper and lower two-layer structure, wherein the layer of white sauce containing ingredients is used as a lower layer white sauce. Contained onions,
One or more spices selected from celery and parsley
The spiced vegetable in which the ratio of greens is included in the whole white sauce
Above, the upper layer white sauce is the spice
No greens or in the top white sauce
The percentage of the spiced vegetables included in the whole white sauce
Characterized by being less than the percentage of said spiced vegetables . 2. Gratins in a container according to claim 1, wherein the ratio of the spiced vegetables contained in the whole white sauce is 3 to 20% by weight. 3. The thickness of the upper layer of the white sauce layer is 3 m.
2. Gratins in a container according to claim 1, having a molecular weight of at least m. 4. The gratin in a container according to claim 1, wherein the weight ratio of the lower layer to the upper layer of the white sauce layer is 1 to 5 for the lower layer and 1 for the upper layer. 5. The viscosity of the lower layer white sauce is 3000.
The container-containing gratin according to claim 1, which has a temperature of from 6000 cp (30 ° C). 6. A method for producing retort-treated gratin in a container having at least a layer of a white sauce containing an ingredient having at least an upper and lower two-layer structure, comprising onions, celery and papa.
One or more spicy vegetables selected from auctions
Ratio higher than the ratio of the spice vegetables contained in the whole sauce
A lower filling step of forming a lower layer Guzai white sauce containing formulated in and filled in a container, if necessary, between the lower and upper layers of the white sauce by supplying large-ingredients of the lower layer of the upper surface the spicy vegetables and ingredients supplying step of interposing the ingredient, in minor proportion than the ratio of the spicy vegetables contained in the fragrance <br/> whole or white sauce not blended spicy vegetables
And filling the container with the entire amount of the white sauce containing the ingredients by filling the container with an upper layer by filling the container with a white sauce containing the mixture, and then sealing the container and performing a retort treatment. Production method of filled gratins.