JP3267803B2 - Salad-flavored pasta sauce and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sauce for salad flavored pasta and a method for producing the same. In more detail, the present invention provides a bright and vivid color tone when boiled pasta is mixed with raw vegetables, etc., and does not have a sense of incongruity with pasta and vegetables. The present invention relates to a pasta sauce for salad flavor having a good texture and flavor with a refreshing and refreshing feeling without stickiness, which adheres evenly and does not immediately separate from pasta or raw vegetables, and a method for producing the same.

[0002]

2. Description of the Related Art Salad spaghetti, which is prepared by adding fresh vegetables and the like to boiled spaghetti and seasoning with mayonnaise and dressing, has been widely eaten in recent years as the dietary habits become westernized. In this case, by using a seasoning for salad such as mayonnaise or dressing, a spaghetti having a salad flavor different from that obtained when using a normal spaghetti sauce such as meat sauce or vongole sauce can be obtained. However, when mayonnaise is used, it tends to have a sticky, sticky, unpalatable, heavy texture and lack a refreshing or refreshing feeling. In addition, when dressing is used, there is little stickiness as in the case of using mayonnaise, but the adhesion to spaghetti is poor, and the dressing separates from spaghetti and raw vegetables, resulting in a watery texture and water Due to the large amount, spaghetti is easy to boil.

On the other hand, a large number of spaghetti sauces such as canned and retort-packed meat sauce and vongole sauce have been commercially available. These spaghetti sauces can be easily eaten simply by taking them out of the container and putting them on boiled spaghetti. It is widely used because it can. And for canned or retort packs of regular spaghetti sauce such as meat sauce or vongole sauce, after filling the sealed spaghetti sauce in cans or retort pouches and sealing, the temperature is usually 115 ° C or higher (110 ° C or higher at product temperature) It is manufactured by heat sterilization under high temperature and high pressure. And, since spaghetti with salad flavor has become widely popular in recent years, the sauce for salad flavor pasta can be stored for a long time like conventional meat sauce, etc. There is a need for a product in a canned or retort pack that can be easily used by simply doing it.

[0004]

In view of the above, the present inventors have found that the present invention is not watery and has a uniform and uniform adhesion to the surface of boiled spaghetti or raw vegetables, and has little stickiness. Research aimed at obtaining a salad-flavored pasta sauce that has a refreshing good texture and flavor, can be stored for a long time, and can be easily used just by opening it when you want to eat I went. As a part of this, we tried to produce a salad-flavored pasta sauce by using the same procedure as in the case of meat sauce and the heat sterilization temperature.

However, in the case of a regular spaghetti sauce such as a meat sauce, when the above-mentioned heat sterilization treatment under high temperature and high pressure is performed, the sauce is further boiled and the taste becomes more rounded, and the umami taste increases. In the case of a salad-flavored pasta sauce, it has been found that, when subjected to heat sterilization treatment under the same high temperature and high pressure, the ingredients used as the sauce material are overcooked, and various disadvantages are caused. That is, if the ingredients are vegetables, the crisp texture (freshness) is lost and the sauce cannot be given a salad flavor, and if the ingredients are seafood or meat, the ingredients become too hard due to over boiling. After all, the crunchy texture is lost and the texture is drastically reduced, so in the case of salad flavored pasta sauce,
It has been found that heat sterilization at high temperature and high pressure as used in conventional spaghetti sauce such as meat sauce cannot be adopted.

Therefore, vegetables, seafood,
In order to maintain the original good texture of ingredients such as meat, etc., heat sterilization was performed at a temperature lower than the above-mentioned conventional heat sterilization temperature applied to meat sauce, etc. When the sterilization temperature was simply lowered, it was found that the sterilization was not completely performed, and that a salad-flavored pasta sauce that could be stored for a long time could not be obtained. From such a point, the present inventors find a method that can obtain a sauce for salad flavored pasta that can be completely sterilized while maintaining the original good texture of the ingredients and can be stored for a long time. The study was repeated as much as possible. As a result, if the pH of the pasta sauce before heat sterilization is adjusted to 3.6 to 4.3, a sufficient sterilization treatment is possible at a product temperature of 70 to 100 ° C. lower than the conventional heat sterilization temperature, and Of pasta sauce obtained by heat sterilization at low temperature
H was almost the same as before heat sterilization, and was approximately 3.6 to 4.
It is in the range of 3 and has a good acidity so that it has a refreshing feeling, and the original good texture of the ingredients used for the pasta sauce is not lost by such heat sterilization at low temperature. It has been found that a pasta sauce having a salad flavor excellent in texture and taste can be obtained.

Further, the present inventors, in addition to the above points, have a bright and vivid color tone and do not feel uncomfortable when sprinkled on pasta or vegetables, and can be used on pasta such as boiled spaghetti or fresh vegetables. For pasta with good salad sensation, texture and flavor that adheres evenly to pasta such as spaghetti or raw vegetables when dusted, has little separation, and has no stickiness and is refreshing and refreshing. Further studies were conducted with the aim of obtaining the source. As a result, using waxy starch as a thickener for the sauce, the viscosity of the sauce before heat sterilization was 30 to 150 m as a value measured at 20 ° C. with a consistent meter.
m, and then heat-sterilized at a low temperature (product temperature 70-100 ° C.) as described above, the viscosity of the sauce after heat sterilization becomes 20 About 30 to 15
In the range of 0 mm, such sauce has a bright and vivid color tone and does not have a sense of incongruity when dusted on pasta or vegetables, etc., adheres uniformly to boiled pasta or raw vegetables, and has little separation, Moreover, it was found that there was no sticky feeling, there was a refreshing refreshing sensation, and it had a good salad-like texture and flavor.

[0008] The present inventors have found that the pH is between 3.6 and 4.
3 and the viscosity obtained using waxy starch as a thickener is 30-150 mm as measured at 20 ° C. with a continometer, not only spaghetti but also macaroni. It is also suitable as a sauce for other pasta, such as long macaroni, cut macaroni, noodles (fetocine, lazanette, lasagna, etc.), vermicelli, etc. Alone, various salad flavored pastas having good texture and flavor can be obtained.

Therefore, the present invention contains waxy starch as a thickener together with an acid, and has a pH of 3.6 to 4.3.
A salad flavored pasta sauce having a viscosity of 30 to 150 mm as measured at 20 ° C. with a continometer.

According to the present invention, the cooking is carried out using waxy starch and an acid so that the pH is adjusted to 3.6 to 4.3 and the viscosity is adjusted to 30 to 150 mm as a value measured at 20 ° C. using a continometer. After preparing the pasta sauce, the container was filled and sealed, and the product temperature was 70-1.
A method for producing a salad-flavored pasta sauce as described above, wherein the paste is subjected to a heat sterilization treatment at 00 ° C. for 10 to 30 minutes.

"Waxy starch" used in the present invention is:
Any waxy starch can be used, and its raw material and production method are not particularly limited. For example, waxy starch obtained from glutinous corn, glutinous rice and the like can be used. The term “viscosity is a value measured at 20 ° C. with a continometer” as used in the present invention refers to the viscosity of the sauce as measured in the following manner.

[0012] The viscosity of the sauce is measured by a consistency meter.
Measurement : The viscosity of the sauce was measured as follows using a consistency meter (“Ogis Pocket Level” manufactured by Fukaya Seiki Co., Ltd.) having the structure shown in the schematic diagram of FIG. FIG. 1 is a continuum having a trough-shaped part 1 with a graduated bottom whose center is recessed in a valley shape along the longitudinal direction and a sample tank 2 provided adjacent to one end of the trough-shaped part 1. 1A is a schematic view of a meter, and FIG. 1A shows a state in which a sample A (source) is kept out of a sample tank 2 by closing an opening / closing means 3 provided in the sample tank 2. Yes, Figure 1
(B) is a view showing a state in which the opening / closing means 3 provided in the sample tank 2 is opened and the sample A filled in the sample tank 2 flows out along the gutter-like portion 1. In the sample tank 2 of the consistency meter shown in FIG. 1, 115 g of the sample (source) A whose product temperature is 20 ° C. in a state where the opening / closing means 3 of the sample tank 2 is closed (the state of FIG. 1A). After filling, the opening and closing means 3 of the sample tank 2
[State in FIG. 1B], the sample A is caused to flow out of the sample tank 2 along the gutter-shaped portion 1, and the surface of the sample A reaches the surface 30 seconds after the opening / closing means 3 is opened. The distance L (mm) flowing along 1 was read by a scale attached to the gutter-like portion 1, and the viscosity was measured based on the distance L. Incidentally, the larger the value of L, the lower the viscosity of the sample and the easier it is to flow, while the smaller the value of L, the higher the viscosity of the sample and the less flowable.

The salad-flavored pasta sauce of the present invention (hereinafter sometimes simply referred to as “pasta sauce”) is heat-sterilized in order to enhance the preservability of the pasta sauce and provide a refreshing and good texture. It is necessary to adjust the pH before the treatment and after the heat sterilization treatment so that the pH becomes 3.6 to 4.3. In general, when the pH of the pasta sauce at the time of performing the heat sterilization treatment is set to 3.6 to 4.3, the pH of the pasta sauce is maintained at 3.6 to 4.3 even after the heat sterilization treatment. be able to. If the pH of the pasta sauce is higher than 4.3, sterilization is not completely performed when heat sterilization is performed at a product temperature of 70 to 100 ° C., and storage stability is reduced. In addition, in order to improve the shelf life,
When heat sterilization is performed at a temperature higher than 00 ° C,
As mentioned above, the ingredients will be overheated,
The original texture of the ingredients necessary for imparting the salad flavor is lost. If the pH of the pasta sauce is lower than 3.6, the sourness becomes too strong and the texture deteriorates.

In the present invention, the pH of the pasta sauce
Any of the acids and / or vinegars commonly used in foods can be used to adjust the to 3.6-4.3, but the pasta itself with the sauce is heavier than in a normal vegetable salad. From a certain point, if only the brewed vinegar is used to adjust the pH, the texture of the pasta sauce tends to be heavy and lack a refreshing sensation, so the sauce is mellow and refreshing It is preferable to use brewed vinegar and citric acid in combination in order to impart vinegar. In this case, the brewed vinegar includes, for example, grain vinegar such as rice vinegar, barley vinegar (malt vinegar), apple vinegar, wine vinegar,
At least one of various conventionally known brewed vinegars such as fruit vinegar such as persimmon vinegar, fig vinegar, and banana vinegar can be used. Among them, it is preferable to use wine vinegar as brewed vinegar and use it in combination with citric acid to adjust the pH of the sauce for pasta, since it is possible to obtain a sauce excellent in texture, flavor and the like. When brewing vinegar and citric acid are used in combination for pH adjustment, it is preferable that the ratio of brewing vinegar to citric acid be about 1:99 to 1: 2.3 by weight. PH 3.6 ~ using brewed vinegar and citric acid
The salad-flavored pasta obtained by sprinkling the pasta sauce of the present invention adjusted to 4.3 and boiled pasta and fresh vegetables on the basis of its good refreshing feeling does not deteriorate the aftertaste even if eaten in large quantities. Not only that, but in some cases it can also be a staple food.

Further, in the pasta sauce of the present invention, waxy starch is used as a thickener, and its viscosity is adjusted so as to be 30 to 150 mm as measured at 20 ° C. by the above-mentioned continometer. Required, and more preferably 45 to 135 mm. By this viscosity adjustment, the sauce can be evenly and uniformly adhered to the boiled pasta or raw vegetables, etc. In addition, the separation of the sauce from the pasta or raw vegetables can be prevented, and it is brighter and has a clearer color tone. There is no discomfort when sprinkled on pasta or raw vegetables, showing a beautiful finish. Moreover, pasta dusted with sauce has a refreshing good texture and flavor without stickiness and exhibits a very good salad flavor. On the other hand, when other starches or gums are used instead of waxy starch as a thickener, the compatibility between the sauce and the pasta is poor and there is a sense of incongruity, and a good salad flavor cannot be imparted. In the case of using salad, the color of the sauce becomes dull and the finished state of the salad becomes poor. In addition, when flour is used as a thickener, the texture is almost good, but the color of the sauce becomes dull, and when sprinkled on pasta, the color tone of the pasta decreases and the refreshing feeling is reduced. Lost.

In the present invention, instead of using waxy starch alone, waxy starch may be used in combination with wheat starch, and a better effect is obtained when used in combination. In the pasta sauce of the present invention, when using only waxy starch as a thickener, depending on the type and amount of various materials and components used for preparing the sauce, the final sauce viscosity is as described above. It is advisable to add waxy starch in such an amount as to be in the range. When wheat starch is used together with waxy starch as a thickener, the ratio of waxy starch: wheat starch is 100: 50 to 1 by weight.
It is preferable that the ratio be 00: 100.

The sauce for pasta of the present invention may further contain one or more ingredients, seasonings, spices and other ingredients, if necessary, together with the above-mentioned acid and waxy starch. It is preferable to include one or more of these materials in order to impart good texture, taste, and flavor to the pasta sauce.

The ingredients in this case are not particularly limited as long as they do not impair the salad flavor of the sauce. For example, vegetables, mushrooms, cereals, blisters, fruits, seafood, meats, One or more of dairy products and the like can be used. Ingredients may be raw, processed, semi-processed, cooked,
Examples of processed, semi-processed or cooked ingredients include seasoned or boiled cans, retort products, frozen products, smoked, dried or semi-dried products, salted products, syrup pickles, and the like. Although not limited, examples of ingredients include onions, carrots, tomatoes, celery,
Parsley, pepper, mushroom, shimeji, enoki mushroom, shiitake mushroom, jellyfish, psyllium, corn, green peas, walnut, nuts, pumpkin, potato, bamboo shoot, lotus root, leek, dried grape, citrus, apple, pineapple, kiwi fruit, banana , Peaches and other vegetables, cereals, blisters, fruits and other vegetable ingredients; clams,
Seafood such as scallops, oysters, clams, crabs, shrimp, salmon, tuna, tuna, anchovies, mackerel; meat or processed products such as bacon, ham, sausage, pork, beef, chicken; dairy products such as cheese Can be mentioned.

In particular, at least one of vegetables, mushrooms, beans, and other vegetable ingredients is used as an ingredient, and if necessary, animal ingredients such as seafood and meat are combined. If used, a good salad flavor can be imparted to the sauce. The size of the ingredients is not particularly limited, but the ingredients in the final product (pasta sauce) so that the ingredients contained in the sauce are evenly dispersed in the pasta when the sauce is spread over the boiled pasta. Preferably, the size of the material is less than about 20 mm,
mm or less is particularly preferred. The size of the lower limit of the ingredients is not particularly limited, but when it is desired to give the pasta sauce a specific texture and variety, it is preferable to include ingredients at least about 2 mm or more.

In the pasta sauce of the present invention, any seasoning can be used as long as the salad flavor of the sauce is not impaired. In addition to the above-mentioned acids and vinegar such as brewed vinegar and citric acid, salts, Sugar, honey and other sugars, mayonnaise,
Dressing, Worcestershire sauce, medium-thick sauce, rich sauce, ketchup, tomato paste, tomato sauce, chili sauce, sodium glutamate, wine, brandy, sake, shochu, cherry wine, miso, soy sauce, soy sauce,
Fish sauce, chili oil and the like can be mentioned, and it is preferable to use one or more of these seasonings. Furthermore, the types of spices are not limited and can be used, such as pepper,
Mustard, basil, allspice, onion powder, garlic, gloves, bay leaf, curry, wasabi, nutmeg, sansho, sage, thyme, paprika, pepper sauce, chili oil, chili powder, etc. One of these spices Alternatively, two or more kinds can be used.

The sauce for pasta according to the present invention may contain, if necessary, dairy products such as fresh cream, milk, yogurt, powdered milk, butter, and eggs (whole egg, yolk,
Egg white), vitamins, minerals, amino acids, animal and vegetable fats and oils, emulsifiers, stabilizers and the like.
In particular, in producing the sauce for pasta of the present invention,
Cook pasta sauce by using as little oils and fats as possible in addition to those originally contained in ingredients such as ingredients, seasonings, and dairy products (eg, stir-fry vegetables and other ingredients) And roasted without using oils and fats), the calorie of pasta sauce can be kept low and it can be made healthy and excellent, and it is not greasy and refreshing food It is possible to give a more favorable salad flavor with a finished feeling. In the present invention, various types of pasta sauces such as Western style, ethnic style, Chinese style, and Japanese style are selected by appropriately selecting the types and combinations of ingredients, seasonings, spices, and other ingredients used in the sauce, and the amounts of the ingredients. Can be manufactured.

The sauce for pasta according to the present invention comprises, if necessary, one or more of wheat starch, ingredients, seasonings, spices and other ingredients together with waxy starch and acid.
The pH of the sauce is adjusted to 3.6 to 4.3 while paying attention not to lose the original good texture of the ingredients when the ingredients are used. Any method can be used as long as it is a cooking method. For example, but not limited to, when using one or more of ingredients, seasonings, spices and other materials, introduce those materials into the cooking pot in order from those that are difficult to fire While heating, and while continuing the heating,
Add citric acid along with salt and other condiments, add waxy starch and possibly wheat starch in water almost at the end of cooking to adjust viscosity, then stop heating and add brewed vinegar or wine Thus, it can be preferably produced.

When the pasta sauce of the present invention is to be made into a product that can be stored for a long period of time, the cooked pasta sauce is filled in a container such as a retort pouch, a can, a bottle, etc., and sealed. It is preferable to perform heat sterilization while maintaining at ~ 100 ° C, and by using such heat sterilization temperature, excessive heating of ingredients is prevented, for example, vegetables,
Can prevent blisters and other vegetable ingredients from becoming excessively soft or crumbled, and can prevent hardening in the case of seafood and meat, and add a salad flavor to the sauce. It is possible to maintain the original good texture of the ingredients necessary for this. In particular, the above-mentioned heat sterilization treatment is preferably carried out for about 10 to 30 minutes while maintaining the product temperature at 70 to 100 ° C, and 10 to 1 while maintaining the product temperature at 80 to 90 ° C.
More preferably, it is performed for 5 minutes.

The sauce for pasta of the present invention is effectively used not only for spaghetti but also for various other pastas such as macaroni (long macaroni, cut macaroni, etc.), noodles (fetocine, lazanette, lasagna, etc.) and vermicelli. It can be used, after boiling these pastas, without cooling or cooling, sometimes mixed with raw vegetables, etc., and simply sprinkling the sauce for pasta of the present invention, very easily, color tone, texture And a salad-flavored pasta with excellent taste is obtained. The salad-flavored pasta thus obtained may be eaten as a garnish (so-called salad) of meat or fish dishes or as a staple food. In particular, a product obtained by filling a cooked pasta sauce in a retort pouch, can, bottle or the like, sealing it, and then heat sterilizing it under the above conditions can be stored for a long time. It can be distributed and sold in the same manner as spaghetti sauce such as meat sauce, vongole sauce, etc.If necessary, simply open the packaged product and sprinkle on the boiled pasta, or boiled pasta and raw vegetables etc. It is very easy to get the desired salad-flavored pasta just by mixing and sprinkling it.

[0025]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. The viscosity and pH of the pasta sauce (spaghetti sauce) obtained in the following examples were measured as follows.

Viscosity of pasta sauce : using 115 g of pasta sauce in which ingredients are contained, using the above-mentioned consistency meter manufactured by Fukaya Seiki Co., Ltd., and a product temperature of 20 ° C.
Was measured by the method described above.

PH of pasta sauce : The pH of the pasta sauce immediately before filling into the container was measured at a product temperature of 25 ° C. using a pH measuring apparatus “F-8DP” manufactured by Horiba, Ltd.

Further, the color tone of the pasta sauce and the adhesion of the pasta sauce to the boiled spaghetti are shown in Table 1 below.
5 panelists evaluated according to the evaluation criteria shown in the above, and the average value was taken. In addition, the texture and texture of the spaghetti covered with the pasta sauce were evaluated according to the evaluation criteria shown in Table 2 below. Five panelists evaluated and the average value was taken. When all the evaluation items of the color tone, adhesion, texture, and chewyness of the pasta sauce have a score of 3.0 or more, and the score is less than 3.0 even for one item. Was rejected and a comprehensive evaluation was made.

[0029]

[Table 1]

[0030]

[Table 2]

Example 1 (1) 15 kg of onion (diameter = approximately 6.5 mm) cut into a steam-heated cooking pot and carrot (diameter = approximately 6.
5 × 6.5 × 4mm) 15kg, and fry for 7 minutes while adjusting the vapor pressure so that the product temperature becomes 40-70 ° C, then 25kg of water-boiled whole corn while keeping the temperature at 70 ° C , Mayonnaise 15kg, mustard 200g
The mixture was heated with stirring for about 5 minutes, and 20 kg of tuna boiled water, 5 kg of fresh cream, and 12 kg of boiled whole tomato pieces (about 19 mm) were sequentially added thereto. Then 4.5 kg of tomato paste, 5 kg of salt, 1 k of Worcester sauce
g, 4 kg of sugar, 100 g of green basil course, 1 kg of citric acid, and 900 g of mixed flavor, a solution of 1.3 g of waxy corn starch and 1.3 kg of wheat starch in 4 liters of water was added, and 10 liters of water was further added. Then, the mixture was heated for 15 minutes until the product temperature reached 85 ° C. Turn off the steam, add 10.8 liters of wine vinegar and 2 liters of white wine, and add water to bring the total to 1
The mixture was stirred at 5 kg for 5 minutes to obtain a Southern type pasta sauce (spaghetti sauce) having a pH of 3.8.

(2) Using the pasta sauce obtained in (1) above as a retort pouch 100 made of polyester film.
Zero pieces were filled and sealed at a rate of 123 ± 3 g per bag (in this case, since the ingredients in the sauce did not settle, the ingredients and liquid in the sauce were almost uniformly filled in each retort pouch. did it). The sealed retort pouch was heat-sterilized at a product temperature of 98 to 99 ° C for 15 minutes, and then cooled to a product temperature of 40 ° C to obtain a final product. (3) Ten of the products obtained in the above (2) are opened as they are, and the pH and viscosity of the pasta sauce are measured by the above-described method, and the color tone of the pasta sauce,
The state of attachment of the sauce to the spaghetti when dusted on the boiled spaghetti, the texture of the obtained spaghetti, and the chewyness of the ingredients in the pasta sauce were evaluated according to the evaluation criteria described in Tables 1 and 2 above. . The results are shown in Table 3 below. (4) Another 10 pieces were stored at 30 ° C. for 2 months, and then opened, and the pH and viscosity of the pasta sauce at that time were measured by the above-described method, and the color and boiled pasta sauce were boiled. The state of attachment of the sauce to the spaghetti when sprinkled on the spaghetti, the texture of the obtained spaghetti and the chewyness of the ingredients in the sauce for pasta were evaluated according to the evaluation criteria described in Tables 1 and 2 above, I looked at its storability. The results are shown in Table 3 below.

<< Comparative Example 1 >> The amount of citric acid added was 735
g, and the amount of wine vinegar was changed to 5.4 liters in the same manner as in Example 1, (1), except that the pH was 4.
The pasta sauce No. 4 was produced. This was filled in a retort pouch and sealed in the same manner as in (2) of Example 1 to produce 1,000 pasta sauces containing the retort pouch. Open 10 of the obtained 1000 products as they are, measure the pH and viscosity of the pasta sauce by the above-described method, and color the pasta sauce, to spaghetti when sprinkled on boiled spaghetti. Table 1 and Table 2 above show the adhesion state of the sauce, the texture of the obtained spaghetti, and the chewyness of the ingredients in the pasta sauce.
The evaluation was performed according to the evaluation criteria described in (1). Also, after storing another 10 pieces at 30 ° C for 2 months and opening it,
It was rotten, stinking and could not be eaten. The results are shown in Table 3 below.

Comparative Examples 2 to 5 The procedure of Example 1 was repeated except that waxy corn starch was replaced with corn starch, potato starch, guar gum or flour.
Make spaghetti sauce with retort pack,
Sauce p immediately after production and after storage at 30 ° C. for 2 months
The measurement of H and viscosity, and the evaluation of the color tone of the pasta sauce, the adhesion to spaghetti, the texture and the chewyness of the ingredients in the pasta sauce were performed in the same manner as in Example 1.
The results are shown in Table 3 below.

[0035]

[Table 3]

From the results in Table 3, the pH was adjusted to 3.6 to 4.
The retort pouch-containing pasta sauce (spaghetti sauce) of the present invention, which was prepared using waxy corn starch as a thickener and having a bright color, was bright and clear, and had good color tone without any discomfort when sprinkled on spaghetti and vegetables. It can form a fresh salad, has very good adhesion to spaghetti, does not separate from noodles, has no sticky feeling, has a refreshing and moderate acidity, and has ingredients that are clear and crispy. It has a good texture and good refreshing sensation and has a good salad-like texture and flavor, and its excellent properties are maintained after long-term storage, and it has excellent storage stability. You can see that there is.

On the other hand, in the case of the pasta sauce (spaghetti sauce) of Comparative Example 1 having a pH higher than 4.3, although the quality is good immediately after the production, it is inferior in storage stability and at 30 ° C. Pasta sauce (spaghetti sauce) of Comparative Examples 2 to 4 using corn starch, potato starch or guar gum instead of waxy corn starch as a thickening agent after storage for 2 months. In the case of Comparative Example 4, the adhesiveness to spaghetti was inferior, the texture was too sticky and the feeling of incongruity was poor, and the spaghetti sauce of Comparative Example 4 using guar gum as a thickener and flour as a thickener were compared. It can be seen that the spaghetti sauce of Example 5 is dull in color and inferior in color tone.

Example 2 The pH of the spaghetti sauce immediately before filling into the retort pouch was adjusted as shown in Table 4 below, and the temperature and time during the heat sterilization treatment were as shown in Table 4. Spaghetti containing a retort pouch was produced in the same manner as in Example 1, and the physical properties and quality immediately after the production and after storage at 30 ° C. for 2 months were measured or evaluated in the same manner as in Example 1. The results are shown in Table 4 below.

[0039]

[Table 4]

From the results in Table 4 above, in producing the pasta sauce of the present invention, the pH was set in the range of 3.6 to 4.3, and the pasteurization treatment was performed at a product temperature of 70 to 100 ° C. for 10 to 30 minutes. It is desirable to obtain a pasta sauce that is excellent in all of the color tone, adhesion to pasta, texture, chewyness of the ingredients and storability, and if any of those conditions is lacking, quality is required. It turns out to be a defective pasta source.

Example 3 (1) 40 kg of onion (diameter = approximately 6.5 mm) chopped into a steam heating cooking pot and carrot (diameter = approximately 6.
15 × 5 × 6.5 × 4 mm) is added, 15 minutes of air roasting is performed while adjusting the vapor pressure so that the product temperature becomes 40 to 70 ° C., and while maintaining the temperature at 70 ° C., 15 kg of crab flakes and water 5 kg boiled scallop flakes, 1 mayonnaise
6.5 kg, fresh cream 5 kg and mustard 200
g, and heat while stirring for about 17 minutes. To this, 5 kg of salt, 4 kg of sugar, 100 g of green basil course,
600 g of citric acid and 350 of sodium glutamate
g, add whole tomato (raw) strips (about 19 m
m) 12 kg were added in order. Next, 900g of blended fragrance
After adding 2.2 kg of waxy corn starch and 1.5 g of wheat starch in 5.5 liters of water, 7 liters of water was further added, and the mixture was heated for 15 minutes until the product temperature reached 85 ° C. Turn off the steam and wine vinegar 1
1.7 liters and 2 liters of white wine are added, and water is further added to make the total amount 150 kg, and the mixture is stirred for 5 minutes,
Obtained a mayonnaise-type pasta sauce (spaghetti sauce) of 3.9.

(2) The pasta sauce obtained in the above (1) was used for the retort pouch 1 in the same manner as in the first embodiment (2).
000 pieces and sealed (in this case, since the ingredients in the sauce did not settle, the ingredients in the sauce and the liquid could be almost uniformly filled in each retort pouch), and the same as in Example 1. To obtain a final product containing a retort pouch. Example of measurement of pH and viscosity of sauce immediately after production and after storage at 30 ° C. for 2 months, and evaluation of color tone of pasta sauce, adhesion to spaghetti, texture, and texture of ingredients in pasta sauce Performed in the same manner as 1. The results are shown in Table 5 below.

Example 4 (1) 30 kg of onion (diameter = approximately 6.5 mm) and carrot (diameter = approx.
5 × 6.5 × 4 mm) 15 kg was added and 15 minutes of air-roasting was performed while adjusting the vapor pressure so that the product temperature became 40 to 70 ° C., and then the thinly sliced mushroom 15 kg while maintaining the temperature at 70 ° C. Red bell pepper (diameter = about 6.4m
m) 6 kg, mustard 200 g, salt 5 kg, sugar 4
kg, green basil course 100 g, citric acid 530
g and 300 g of sodium glutamate were added at the same time, then a solution prepared by dissolving 900 g of the blended flavor and 3.3 kg of waxy corn starch in 5 liters of water was added, and 32 liters of water was further added to continue heating so as to keep the temperature at 60 ° C. Next, after adding 15 kg of boiled clams, the mixture was heated for 15 minutes until the product temperature reached 85 ° C. The steam was stopped, 14.9 liters of wine vinegar and 2 liters of white wine were added, and the mixture was stirred for 5 minutes to obtain a French-type spaghetti sauce having a pH of 3.8.

(2) The spaghetti sauce obtained in the above (1) is filled and sealed in 1000 retort pouches in the same manner as in (2) of Example 1 (in this case, the ingredients in the sauce are settled). The ingredients and liquid in the sauce could be almost uniformly filled in each of the retort pouches), and heat sterilization was performed under the same conditions as in Example 1 to obtain a final product containing the retort pouches. Immediately after production and 30
Measurement of the pH and viscosity of the sauce after storage at 2 ° C. for two months, and evaluation of the color tone of the sauce for pasta, adhesion to spaghetti, texture and texture of ingredients in the sauce for pasta were performed in the same manner as in Example 1. I went. The results are shown in Table 5 below.

[0045]

[Table 5]

From the results shown in Table 5, the pH was adjusted to 3.6 to 4.
3 and using the waxy corn starch as a thickener, the pasta sauce (spaghetti sauce) in a retort pack of Example 3 and Example 4 was sprinkled on spaghetti and vegetables in a bright and clear color tone. No discomfort, very good adhesion to spaghetti, no separation from the noodles, and no sticky feeling,
It has a refreshingly good acidity, and the ingredients are clear and crispy, and the texture is good,
It can be seen that it has a good salad-like texture and flavor that is excellent in refreshing feeling, and that its excellent properties are maintained even after long-term storage, and that it has excellent preservability.

[0047]

The sauce for salad flavored pasta of the present invention is
It has a bright and vivid color, has no discomfort when sprinkled on boiled pasta and vegetables, has good adhesion to boiled pasta and raw vegetables, and is a gutter-like part of pasta and raw vegetables. Can be attached evenly and evenly,
After adhesion, it has little separation, has no sticky feeling, and has a refreshing, refreshing, good texture and flavor. The pasta sauce of the present invention obtained by filling the container, sealing, and then heat sterilizing the paste can be stored for a long period of time, and can maintain the above-mentioned good performance over a long period of time. Occasionally, simply opening the container and sprinkling on boiled pasta or a mixture of pasta and fresh vegetables can provide a salad-flavored pasta with excellent texture and flavor very easily.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a continometer used to measure the viscosity of a pasta sauce in the present invention.

[Explanation of symbols]

 A Sample (source for pasta) 1 Gutter-like part with scale with center recessed in valley in the longitudinal direction 2 Sample tank 3 Opening / closing means

Continuation of the front page (56) References JP-A-2-203764 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/39 JICST file (JOIS)

Claims (7)

(57) [Claims] 1. It contains waxy starch as a thickener together with an acid, has a pH of 3.6 to 4.3 and a viscosity of 30 to 15 as a value measured at 20 ° C. with a continometer.
A salad-flavored pasta sauce characterized by being 0 mm. 2. The salad-flavored pasta sauce according to claim 1, wherein the pH is adjusted using citric acid and brewed vinegar. 3. After filling and sealing the container, the product temperature is 70 ~
The salad-flavored pasta sauce according to claim 1 or 2, which has been subjected to a heat sterilization treatment at 100C for 10 to 30 minutes. 4. The salad-flavored pasta sauce according to claim 1, further comprising one or more of ingredients, seasonings, spices and other materials. 5. Cooking with waxy starch and an acid, the pH is between 3.6 and 4.3 and the viscosity is between 30 and 150 as measured at 20 ° C. with a continometer.
After preparing a pasta sauce adjusted to a thickness of 10 mm, it is filled in a container and sealed.
The method for producing a salad-flavored pasta sauce according to claim 1, wherein the paste is subjected to a heat sterilization treatment for 0 minutes. 6. The method according to claim 5, wherein the pH is adjusted using citric acid and brewed vinegar. 7. The method according to claim 5, wherein one or more of ingredients, seasonings, spices and other materials are used.