JP3194052B2 - Packaging pasta sauce - Google Patents
Packaging pasta sauceInfo
- Publication number
- JP3194052B2 JP3194052B2 JP04188892A JP4188892A JP3194052B2 JP 3194052 B2 JP3194052 B2 JP 3194052B2 JP 04188892 A JP04188892 A JP 04188892A JP 4188892 A JP4188892 A JP 4188892A JP 3194052 B2 JP3194052 B2 JP 3194052B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- pasta sauce
- sauce
- pasta
- monoglyceride
- 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.)
- Expired - Lifetime
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Description
【０００１】[0001]
【産業上の利用分野】この発明は、マカロニ、スパゲテ
ィ等のパスタ類を食するに際して用いられる包装パスタ
ソースに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged pasta sauce used for eating pasta such as macaroni and spaghetti.
【０００２】[0002]
【従来の技術】従来パスタソースとしては、缶詰製品、
レトルト製品、粉末製品およびレトルト製品と粉末製品
を組み合せた製品などが知られていた。2. Description of the Related Art Pasta sauces include canned products,
Retort products, powder products, and products combining retort products and powder products have been known.
【０００３】従来、筍、きのこ、増粘剤および調味料を
主成分とするパスタ用ソースが提案されている（特開昭
５９−１２００７４号）。またペースト状梅干しに、し
ば漬及び乾燥昆布からなるソース組成物も知られている
（特開昭６０−２０３１７１号）。更に油脂、粉末調味
料、乳化剤および必要に応じてこれに粉末油脂を加えた
配合物を急冷捏和してなるパスタソースも提案されてい
る（特開昭６３−２７９７７０号）。[0003] Hitherto, there has been proposed a pasta sauce mainly comprising bamboo shoots, mushrooms, thickeners and seasonings (Japanese Patent Application Laid-Open No. 59-120074). Also, a sauce composition comprising paste-dried umeboshi, shibazuke and dried kelp is known (JP-A-60-203171). Further, there has been proposed a pasta sauce obtained by quenching and kneading a mixture of an oil and fat, a powder seasoning, an emulsifier and, if necessary, a powder of oil and fat (JP-A-63-279770).
【０００４】[0004]
【発明により解決すべき課題】前記従来の缶詰又はレト
ルトパスタソースは、温める時間が必要であったり、水
分が多かったり、粉末は風味が悪いなどの問題点があっ
た。The above-mentioned conventional canned or retort pasta sauce has problems such as a need for warming time, a large amount of water, and a powder having a bad taste.
【０００５】また前記各公知のソースは、風味及び使用
に際し、嗜好の多様性に対しては未だ不十分であり、新
規な風味の要求に対応できない問題点があった。[0005] In addition, each of the above-mentioned known sauces is still insufficient for diversity of tastes in taste and use, and there is a problem that it is not possible to meet a demand for a new flavor.
【０００６】[0006]
【課題を解決するための手段】然るにこの発明は、モノ
グリセライドと化工澱粉及び風味剤を配合したので、嗜
好の多様性に十分対応したものである。According to the present invention, however, monoglyceride, modified starch and a flavoring agent are blended, so that the present invention can sufficiently cope with a variety of tastes.
【０００７】即ちこの発明は、パスタソース１００重量
％に対し、乳化剤としてモノグリセライドを０．１〜
２．０％（重量％）及び化工澱粉を０．１〜１０％（重
量％）に、風味剤を配合したソース用原料素材及び水
を、加熱し、耐熱袋に充填した後レトルト処理し、希釈
して使用する濃厚パスタソースとしたことを特徴とする
包装パスタソースである。また風味剤は、パスタソース
１００重量％に対し、トマトペーストが２５〜７０％
（重量％）及び／又はドミグラソ−スが１０〜２０％
（重量％）及び／又は生にんにくが０．５〜１％（重量
％）含まれたものである。次に風味剤は、パスタソース
１００重量％に対し、梅肉ペーストが０．５〜１％（重
量％）及び／又は鰹節エキスが１％〜２．０％（重量
％）含まれるものとした請求項１記載の包装パスタソー
ス。That is, the present invention provides a pasta sauce 100 weight
% To 0.1 % of monoglyceride as an emulsifier
2.0% (% by weight) and the modified starch 0.1% to 10% (wt%), the raw materials and water for a source containing a combination of wind taste agent, and heated, retorted after filling into the heat bag , Dilution
A packaged pasta sauce characterized by being used as a concentrated pasta sauce . The flavoring agent is pasta sauce
25-70% tomato paste for 100% by weight
(% By weight) and / or 10 to 20% of domiglarose
(% By weight) and / or 0.5 to 1% (% by weight) of raw garlic. Next, the flavoring agent is pasta sauce
Relative to 100 wt%, packaged pasta sauce plum paste 0.5-1% (wt%) and / or dried bonito extract 1% to 2.0% (wt%) Includes the claims 1, wherein .
【０００８】前記におけるモノグリセリドは、好ましく
はパスタソース１００重量％に対し、０．２〜１．０％
（重量）用い、化工澱粉は、好ましくは０．６〜７．０
（重量％）用いる。The monoglyceride is preferably 0.2 to 1.0% based on 100% by weight of pasta sauce.
(Weight) used, and the modified starch is preferably 0.6 to 7.0.
(% By weight).
【０００９】前記この発明のパスタソースは、濃縮形態
をとり、使用時に２〜５倍に薄めることとする。この発
明のパスタソースは、ペースト状であり、具材は含まれ
ていないので、使用者はその好みにあった具材を適宜配
合して食することができる。[0009] The pasta sauce of the present invention is in a concentrated form, and is diluted 2 to 5 times when used. Since the pasta sauce of the present invention is in the form of a paste and does not contain any ingredients, the user can appropriately mix and eat ingredients that suit his or her taste.
【００１０】前記における化工澱粉としては、アセチル
化、エチル化、ヒドロシル化、エステル化、エーテル化
澱粉等が知られており、何れも使用することができる。As the modified starch in the above, acetylated, ethylated, hydrosilated, esterified, etherified starch and the like are known, and any of them can be used.
【００１１】また原料澱粉としては、馬鈴薯澱粉、小麦
澱粉、タピオカ澱粉、コーンスターチ、ワキシーコーン
スターチ、米澱粉、甘藷澱粉などの地下系又は地上系の
何れに拘らず使用することができる。[0011] As the raw starch, potato starch, wheat starch, tapioca starch, corn starch, waxy corn starch, rice starch, sweet potato starch and the like can be used irrespective of an underground or above-ground system.
【００１２】前記における風味材料としては香料、アル
コール、糖、色素エキス、オイル、その他が使用でき
る。As the above-mentioned flavor materials, flavors, alcohols, sugars, pigment extracts, oils and the like can be used.
【００１３】また具材としては、玉葱、人参、マッシュ
ルーム、椎茸、なす、セロリ、じゃがいも等の野菜、牛
肉、豚肉等の畜肉、魚肉、海老、いか、たこ、あさり、
ムール貝などを使用することができる。The ingredients include onions, carrots, mushrooms, shiitake mushrooms, eggplant, celery, potatoes and other vegetables, beef, pork and other meats, fish meat, shrimp, squid, octopus, clams,
Mussels and the like can be used.
【００１４】前記において、乳化剤としてパスタソース
１００重量％に対し、モノグリセリドを０．１〜２％
（重量％）用いたが、モノグリセリドが０．１より少な
い時には、油と水の分離が生じ、安定性に欠けるおそれ
がある。また２．０％を越える場合には、乳化剤臭が生
じ、風味を悪化させるおそれがある。In the above, pasta sauce is used as an emulsifier.
0.1 to 2% of monoglyceride to 100% by weight
(% By weight), but when the amount of monoglyceride is less than 0.1, oil and water may be separated, resulting in a lack of stability. If it exceeds 2.0%, an odor of an emulsifier may be generated and the flavor may be deteriorated.
【００１５】次に化工澱粉の添加量が０．１％より少な
い場合には、粘度がなくなり、ゆるすぎるソースとなっ
て麺にからみにくくなるおそれがある。If the amount of the modified starch is less than 0.1%, the viscosity is lost, and the sauce becomes too loose and may not be easily entangled with the noodles.
【００１６】また添加量が１０％を越える場合には、粘
度が多すぎて硬くなり、麺に不均一に絡んで、部分的に
固くなるおそれがあった。On the other hand, if the amount exceeds 10%, the viscosity becomes too high to be hard, and the noodles may be unevenly entangled and partially hardened.
【００１７】[0017]
【実施例１】ミートソースを作る材料配合は、表１の通
りである。Example 1 Table 1 shows the composition of the ingredients for making the meat sauce.
【００１８】[0018]
【表１】 [Table 1]
【００１９】前記におけるデリカＭ−９（日澱化学株式
会社製の化工澱粉の商品名）は、馬鈴薯澱粉の化工澱粉
である。The above-mentioned Delica M-9 (trade name of modified starch manufactured by Nichiren Chemical Co., Ltd.) is a modified starch of potato starch.
【００２０】前記各材料を鍋に入れて５分間煮込む。つ
いで水を加えて５０ｇになるように調整する。前記調整
物を耐熱性の袋に入れて１１５℃で２０〜３０分間レト
ルト殺菌すると、この発明の包装パスタソースができ
る。Each of the above ingredients is placed in a pan and simmered for 5 minutes. Then, adjust to 50 g by adding water. When the prepared product is put in a heat-resistant bag and sterilized by retort at 115 ° C. for 20 to 30 minutes, the packaged pasta sauce of the present invention is obtained.
【００２１】[0021]
【実施例２】ペスカトーレを作る材料配合は、表２の通
りである。Example 2 Table 2 shows the composition of the materials for making the pescatole.
【００２２】[0022]
【表２】 [Table 2]
【００２３】前記材料を実施例１と同様に処理して、こ
の発明の包装パスタソースを得た。The above material was treated in the same manner as in Example 1 to obtain a packaged pasta sauce of the present invention.
【００２４】[0024]
【実施例３】和風ソースを作る材料配合は、表３の通り
である。Example 3 Table 3 shows the composition of ingredients for making a Japanese-style sauce.
【００２５】[0025]
【表３】 [Table 3]
【００２６】前記材料を実施例１と同様に処理して、こ
の発明の包装パスタソースを得た。The above material was treated in the same manner as in Example 1 to obtain a packaged pasta sauce of the present invention.
【００２７】[0027]
【試験例】この発明は、乳化剤としてモノグリセリドを
用い、これに化工澱粉を組み合せたので、次のような特
質が認められた。Test Examples In the present invention, monoglyceride was used as an emulsifier, and modified starch was combined with the monoglyceride. The following characteristics were recognized.
【００２８】ミートソースを用いて試験した。モノグロ
セリドと澱粉及び化工澱粉の量を変えて、ソースを作成
し、１２０℃、１０分間レトルト殺菌した後、常温、暗
所下で保存テストを行った。The test was conducted using a meat sauce. Sources were prepared by changing the amounts of monoglyceride, starch and modified starch, and after retort sterilization at 120 ° C. for 10 minutes, a storage test was performed at room temperature and in a dark place.
【００２９】（１） 水と油の分離状態について調査し
た所、次の結果を得た。(1) When the state of separation of water and oil was investigated, the following results were obtained.
【００３０】 １ケ月後 ２ケ月後 ３ケ月後 モノグリセリド１％ ○ × ×× モノグリセリド１％ ○ ○ × ＋馬鈴薯澱粉２％ モノグリセリド１％ ○ ○ ○ ＋化工澱粉２％ ○ 分離せず良好 × 分離 ×× 分離がひどいAfter 1 month After 2 months After 3 months Monoglyceride 1% ○ × ×× Monoglyceride 1% ○ ○ × + Potato starch 2% Monoglyceride 1% ○ ○ ○ + Modified starch 2% ○ Good without separation × Separation ×× Terrible separation
【００３１】（２） ソースの安定性について、調査し
た所、次の結果を得た。(2) When the stability of the sauce was investigated, the following results were obtained.
【００３２】 １ケ月後 ３ケ月後 ６ケ月後 化工澱粉 ６２００ＣＰ ５０００ＣＰ ３５００ＣＰ モノグリセリド１％ ６２００ＣＰ ６０００ＣＰ ５６００ＣＰ ＋化工澱粉１％ ＣＰ センチポイス（粘度） 前記は東京計器株式会社製のＢ型粘度計を使用した。After 1 month After 3 months After 6 months Chemically modified starch 6200CP 5000CP 3500CP Monoglyceride 1% 6200CP 6000CP 5600CP + Chemically modified starch 1% CP Centipois (viscosity) A B-type viscometer manufactured by Tokyo Keiki Co., Ltd. was used.
【００３３】前記実験結果より明らかなように、水と油
の非分離性と安定性について、乳化剤と化工澱粉を併用
したものが優れていた。As is clear from the above experimental results, the combined use of an emulsifier and modified starch was superior in terms of non- separability and stability of water and oil.
【００３４】[0034]
【発明の効果】この発明は、乳化剤と化工澱粉とを併用
したので、水と油の分離性が著しく低減し、保存性と風
味を飛躍的に向上させると共に、安定性も向上し、パス
タソースのレトルト製品として優れた効果を有すること
が判明した。また、希釈して使用するタイプの濃厚パス
タなので、好みに応じて希釈して、味の濃厚度の調整が
可能であり、嗜好を満足させることができ、具材を含ん
でいないので、好みの具材を選択してパスタソースと共
に食することができる。 According to the present invention, since the emulsifier and the modified starch are used in combination, the separability of water and oil is remarkably reduced, the preservability and the flavor are remarkably improved, and the stability is also improved. It has been found that this product has an excellent effect as a retort product. In addition, a thick pass of the type used after dilution
Dilute according to your taste, and adjust the taste richness
It is possible, can satisfy the taste, including ingredients
Is not so, choose the ingredients you like and share with the pasta sauce
Can be eaten.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/39 ──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int. Cl. 7 , DB name) A23L 1/39
Claims (3)
剤としてモノグリセライドを０．１〜２．０％（重量
％）及び化工澱粉を０．１〜１０％（重量％）に、風味
剤を配合したソース用原料素材及び水を、加熱し、耐熱
袋に充填した後レトルト処理し、希釈して使用する濃厚
パスタソースとしたことを特徴とする包装パスタソー
ス。 To 1. A pasta source 100 wt%, 0.1% to 2.0% monoglyceride as the emulsifier (% by weight) and a modified starch 0.1% to 10% (w%), blended wind taste agent After heating and filling the heat-resistant bag, retort processing and diluting the used raw materials for sauces
Packaging pasta sauce which is characterized in that the pasta sauce.
対し、トマトペーストが２５〜７０％（重量％）及び／
又はドミグラソ−スが１０〜２０％（重量％）及び／又
は生にんにくが０．５〜１％（重量％）含まれた請求項
１記載の包装パスタソース。2. The flavoring agent is added to 100% by weight of pasta sauce.
On the other hand , 25 to 70% (% by weight) of tomato paste and / or
2. The packaged pasta sauce according to claim 1, wherein the domigla sauce contains 10 to 20% (% by weight) and / or the raw garlic 0.5 to 1% (% by weight).
対し、梅肉ペーストが０．５〜１％（重量％）及び／又
は鰹節エキスが１％〜２．０％（重量％）含まれるもの
とした請求項１記載の包装パスタソース。3. The flavoring agent is added to 100% by weight of pasta sauce.
Against, plum paste 0.5-1% (wt%) and / or dried bonito extract 1% to 2.0% (wt%) packaging pasta sauce according to claim 1, wherein the one and the the included.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04188892A JP3194052B2 (en) | 1992-01-31 | 1992-01-31 | Packaging pasta sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04188892A JP3194052B2 (en) | 1992-01-31 | 1992-01-31 | Packaging pasta sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05252914A JPH05252914A (en) | 1993-10-05 |
| JP3194052B2 true JP3194052B2 (en) | 2001-07-30 |
Family
ID=12620823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04188892A Expired - Lifetime JP3194052B2 (en) | 1992-01-31 | 1992-01-31 | Packaging pasta sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3194052B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3347237B2 (en) * | 1995-03-30 | 2002-11-20 | 日清フーズ株式会社 | Method of manufacturing pasta sauce |
| JP3347236B2 (en) * | 1995-03-30 | 2002-11-20 | 日清フーズ株式会社 | Method for producing low-viscosity pasta sauce |
| JP3734945B2 (en) * | 1997-12-05 | 2006-01-11 | 日清フーズ株式会社 | Sauce for pasta, method for producing the same, and retort food using the sauce for pasta |
| JP4749129B2 (en) * | 2005-11-17 | 2011-08-17 | キユーピー株式会社 | Method for producing retort pasta sauce |
| JP4789692B2 (en) * | 2006-05-08 | 2011-10-12 | キユーピー株式会社 | Retort sauce or retort soup |
| JP4727531B2 (en) * | 2006-08-17 | 2011-07-20 | キユーピー株式会社 | Process for producing processed food with pasta |
| JP6576799B2 (en) * | 2015-11-18 | 2019-09-18 | キユーピー株式会社 | Retort cream sauce |
| JPWO2021153727A1 (en) * | 2020-01-31 | 2021-08-05 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5945854A (en) * | 1982-09-07 | 1984-03-14 | Riken Vitamin Co Ltd | Preparation of emulsified seasoning |
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| JPS63279770A (en) * | 1987-05-12 | 1988-11-16 | Nippon Oil & Fats Co Ltd | Pasta sauce and production thereof |
-
1992
- 1992-01-31 JP JP04188892A patent/JP3194052B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05252914A (en) | 1993-10-05 |
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