JP4220653B2 - Method for producing herb-containing sauces - Google Patents

Description

【００１３】
【発明の効果】
本発明方法によればソース類を加熱殺菌処理を行ってもハーブの風味が良く付いており美味しいソース類を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing sauces such as pasta sauce and stew.
[0002]
[Prior art]
Traditionally, herbs are often used for fragrance in sauces such as pasta sauce. In this method of manufacturing sauces containing herbs, herbs are cooked and prepared together with other sauce ingredients. For example, to prepare tomato sauce, melt butter in a pan, add bacon, onion, garlic, and herbs here and stir well until colored. There is another known method in which roux prepared by fried flour with butter is added and stirred well, and then tomato sauce, soup, salt and sugar are added and cooked.
[0003]
[Problems to be solved by the invention]
When the sauces obtained as described above were eaten immediately, the sauces had a herbal scent and were delicious. However, when these sauces are produced on an industrial scale, it is necessary to sterilize by heat in order to impart storage stability. There was a defect that could not be obtained.
The inventors of the present invention have made various studies to eliminate the drawbacks of these conventional methods, and as a result, the present invention has been completed.
[0004]
[Means for Solving the Problems]
That is, the present invention is characterized in that after the cooked sauce is cooled to 70 ° C. or less, an unheated herb is added, and then the retort pouch is filled and sealed , followed by high-pressure steam sterilization. It is a manufacturing method.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, various sauces can be prepared using various source materials. The method of the present invention can be produced with any sauce. Examples of these sauces include white sauces such as morney sauce, carpul sauce, yellow sauce, white stew, cream cheese sauce, aurora sauce, and mushroom sauce. , Tomato sauce, pizza sauce, italian tomato sauce, italian sauce, porchage sauce, tomato sauces such as tomato sauce with seafood, domigura sauce, madira sauce, picant sauce, perigueux sauce, porto sauce, bordreuse sauce, Typical sauces include brown sauces such as Chasseur sauce, diable sauce, Robert sauce, and brown sauce of beef tongue.
[0006]
Examples of source materials used for preparing the various sauces include beef, chicken, onion, carrot, celery, tomato, garlic, pepper, flour, fat, tomato ketchup, wine, seasoning, and spices.
[0007]
The source obtained as described above is cooled to 70 ° C or lower, preferably 70 ° C to room temperature. Needless to say, it may be cooled to room temperature or lower, but it is not preferable because heat energy more than necessary is required for heat sterilization performed in the next step. As the cooling means, any method of forced cooling such as cooling or addition of cold water or indirect cooling by a hook jacket can be adopted.
[0008]
Next, the herb is added to the sauce cooled to 70 ° C or lower. Herbs used in the present invention include basil, bay leaf, camomile, caraway, dill, fennel, caper, nasterium, chives, shallot, watercress, coriander, chervil, chicory, dandelion, lemon balm, lemon verbena, lemongrass, mint , Marjoram, oregano, parsley, rocket, roselle, rosemary, basil, sage, thyme, tarragon, saffron. One or more herbs can be appropriately selected and used depending on the type of sauce.
[0009]
Sauces with added herbs are heat sterilized to provide preservation. Examples of the heat sterilization treatment method include dry heat sterilization, boiling sterilization, atmospheric steam sterilization, high pressure steam sterilization, and other wet heat sterilization methods, ultraviolet sterilization, radiation sterilization, microwave sterilization, and other electromagnetic wave sterilization methods. Among these heat sterilization treatment methods, high-pressure steam sterilization is particularly preferable.
[0010]
【Example】
Next, in order to more specifically explain the method of the present invention, examples are given below, but the present invention is not limited to the following examples.
[0011]
Examples 1-4, Comparative Examples 1-2
Add 3g of chopped garlic to 20g of olive oil and stir well over low heat. When the surface of garlic is thin, add 500 g of crushed whole tomato and heat to 90 ° C. Thereafter, the sauce was left to cool to a predetermined temperature, and then 2 g of chopped basil was added to obtain a tomato sauce. Next, the retort pouch was filled and sealed with tomato sauce, and pasteurized at 105 ° C. for 10 minutes. We tried tomato sauce after high-pressure steam sterilization and examined herb flavor. The test results are shown in Table 1.
[0012]
[Table 1]

[0013]
【The invention's effect】
According to the method of the present invention, even if the sauces are heat sterilized, the flavor of the herbs is well attached and delicious sauces can be obtained.

Claims (1)

A method for producing herb-containing sauces, which comprises cooling the cooked sauce to 70 ° C. or lower, adding an unheated herb , filling and sealing the retort pouch, and sterilizing under high pressure steam .