JP4749129B2 - Method for producing retort pasta sauce - Google Patents

Description

The present invention relates to a method for manufacturing a retort pasta sauce that is cooked with boiled pasta at room temperature. Specifically, pasta dishes that have a suitable temperature even if you mix boiled pasta with normal temperature sauce, and have a good taste without having a "smooth" feeling, and the whole sauce has a good taste and a sense of unity. The present invention relates to a method for manufacturing a retort pasta sauce.

In pasta dishes, boiled pasta is fried in oil and seasoned, spices, and vegetables are added to it, or boiled pasta is cooked with pre-cooked pasta sauce. However, since pasta dishes are time-consuming to cook, retort pasta sauces filled in retort pouches and cans that can be eaten simply by heating in a hot water bath or a microwave oven have come to be preferred. In recent years, further convenience has been demanded, and there is a demand for a pasta sauce that can be used to season pasta by simply adding the normal temperature sauce to boiled pasta.

As the pasta sauce as described above, for example, in Japanese Patent Application Laid-Open No. 11-225714 (Patent Document 1), a basil sauce that is a pasta sauce that can be uniformly given a basil flavor just by adding to boiled pasta, Japanese Patent Application Laid-Open No. 10-75747 (Patent Document 2) discloses an oil-type pasta sauce that can be tasted pasta simply by adding to boiled pasta.

However, in the pasta sauce of Patent Document 1, as disclosed in the examples, the amount of sauce per serving (usually about 100 g of dry noodles) is as small as 40 g or less, and basil can be pasteurized. Since the water activity is kept low in order to squeeze, it is necessary to reduce the amount of the water phase part, so that it is difficult to apply to sauces having various tastes. Furthermore, since the pasta sauce of Patent Document 1 contains xanthan gum, even if a small amount of moisture in the pasta sauce penetrates into the pasta, a “smoothness” derived from xanthan gum is likely to appear. It was hard to say that it was palatable.

In addition, the pasta sauce of Patent Document 2 has a large amount of sauce per serving as 100 g, as disclosed in the examples, so that the whole was cooled just by adding it to pasta as it was. . In addition, even if the amount of sauce per serving is reduced so that the whole is not too cold, the pasta sauce of Patent Document 2 contains xanthan gum, so that a “smoothness” may appear. It was.

Further, in both pasta sauces of Patent Documents 1 and 2, after xanthan gum is blended and temporarily emulsified, the emulsion is filled in a pouch and subjected to a retort treatment. However, since xanthan gum is weak in emulsification in the first place, it is difficult for oil and fat to stay in the aqueous phase, and it is easy to de-emulsify into the oil phase and the aqueous phase by retort treatment. It was difficult to have a certain taste, and it was not satisfactory.

JP-A-11-225714 Japanese Patent Laid-Open No. 10-75747

Therefore, the object of the present invention is to have a suitable temperature even if boiled pasta is boiled with normal temperature sauce, and the pasta does not have a "smooth feeling" and has a good taste, and the whole sauce has a good taste and a sense of unity. The present invention provides a method for producing retort pasta sauce from which pasta dishes can be obtained.

As a result of earnest research on various conditions such as raw materials used to achieve the above object, the present inventor determined that the amount of pasta sauce per serving is a specific amount, and blends the pasta sauce with a specific raw material. In addition, if it is manufactured by a specific method, it has a suitable temperature without being chilled when it is unexpectedly tempered, and the pasta does not have a `` smooth feeling '' and has a good taste, and the whole sauce has a good taste and a sense of unity. The inventors have found that a retort pasta sauce can be obtained, and have completed the present invention.

That is, the present invention
(1) After making an emulsified sauce containing 3 to 30% edible oil and fat, wet heat-treated starch and monoacyl hydrophilic emulsifier for the product, 50 to 90 g of the emulsified sauce per 100 g of dry noodles is put in a heat-resistant container. A method for producing a retort pasta sauce characterized by demulsifying into an oily phase and an emulsified phase by filling and retorting, (2) Mixing 0.05 to 1% wet-heat-treated starch to the product (1) Manufacturing method of retort pasta sauce,
(3) A method for producing a retort pasta sauce of (1) or (2), wherein 0.001 to 0.1% of a monoacyl type hydrophilic emulsifier is blended with a product,
(4) The method for producing a retort pasta sauce of (3), wherein the monoacyl hydrophilic emulsifier is lysophospholipid,
(5) The method for producing a retort pasta sauce according to (4), wherein the lysophospholipid is egg yolk lysophospholipid,
It is.

According to the production method of the present invention, even if the sauce at normal temperature is mixed with boiled pasta, it has a suitable temperature, and the pasta does not have a "smooth feeling" and has a good taste, and the whole sauce has a good taste and a sense of unity. A retort pasta sauce can be obtained that provides pasta dishes with the following.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The present invention relates to a method for producing a retort pasta sauce that is cooked with boiled pasta in a normal temperature sauce, and is emulsified by blending 3 to 30% edible oil and fat, wet heat-treated starch and monoacyl type hydrophilic emulsifier to the product After producing a sauce, 50 to 90 g of the emulsified sauce per 100 g of dry noodles is filled in a heat-resistant container, and retort-treated to demulsify into an oil phase and an emulsified phase. This provides a pasta dish that has a suitable temperature even if it is boiled with boiled pasta, has a good taste without a slimy feeling, and the whole sauce has a good taste and a sense of unity. Retort pasta sauce can be obtained.

Here, the retort-treated retort pasta sauce is the same as the conventional retort pasta sauce, is filled in a heat-resistant container, and the product temperature at the center of the sauce is heated at 120 ° C. for 4 minutes, or an effect equal to or higher than this. More specifically, for example, a retort pasta sauce subjected to a heat sterilization treatment of about 5 to 90 minutes at a temperature of more than 100 ° C. and not more than 130 ° C. for about 5 to 90 minutes.

Moreover, the “wet heat-treated starch” used in the present invention is produced by heating starch particles containing water that does not gelatinize even when heated in a sealed container in the presence of moisture. For example, the method described in JP-A-4-130102, that is, after placing natural starch under reduced pressure, pressurizing and heating by introducing steam, or after repeating this operation, cooling and grinding to produce The starch obtained by the method to do is mentioned. Such wet heat-treated starch has already been marketed, for example, under the trade name “Novation” (manufactured by Nippon SC Co., Ltd.), and in the present invention, the commercially available product may be used.

The purpose of using the wet heat-treated starch is to emulsify the aqueous phase and the oil phase by using in combination with a monoacyl hydrophilic emulsifier described below, but the wet heat-treated starch was used as shown in the test examples described later. Compared to the one using gums, the pasta does not feel slimy when added to pasta, and the mouthfeel of the whole sauce is better than those using other starches.

The amount of wet heat-treated starch is preferably 0.05 to 1%, more preferably 0.1 to 0.5%, based on the product. If the amount is less than the above range, it is difficult to obtain a stable emulsion when emulsifying the aqueous phase and the oil phase. On the other hand, if the amount is more than the above range, a flavor peculiar to starch is likely to occur, which is not preferable.

The “monoacyl hydrophilic emulsifier” is an emulsifier that has one acyl group and can be used in foods having the property of being dispersed in water or warm water. Specifically, for example, diacylglyceroline Monoacylglyceroline obtained by hydrolyzing the acyl group at the 1- or 2-position with a phospholipase A <sub> 1 </ sub> or phospholipase A <sub> 2 </ sub> enzyme Examples thereof include lysophospholipids which are lipids and sucrose fatty acid esters or polyglyceroline fatty acid esters having an HLB (hydrophilic lipophilic balance) of 10 or more. In particular, when lysophospholipid is used among these emulsifiers, an emulsion having excellent emulsification stability can be easily obtained in the emulsification treatment before retort treatment. Furthermore, when egg yolk lysophospholipid is used among lysophospholipids, Is preferable.

When lysophospholipid is used as a monoacyl hydrophilic emulsifier, lysophospholipid itself may be used, but generally contains egg yolk lysolecithin, soybean lysolecithin, which also contains other lipid components such as triglyceride, cholesterol, phospholipid, What is called enzyme-treated egg yolk lecithin, enzyme-treated soybean lecithin, enzyme-treated egg yolk oil and the like may also be used. In this case, the lysophospholipid portion in the lipid mixture corresponds to the lysophospholipid of the present invention.

The purpose of using the monoacyl hydrophilic emulsifier is to obtain an oil phase and an emulsified phase by emulsifying a water phase and an oil phase by using in combination with the above-mentioned wet heat-treated starch, and further demulsifying by subsequent retorting. It is. And by demulsifying into the state of an oil phase and an emulsified phase, it is preferable that the whole sauce has a sense of unity when mixed with boiled pasta. On the other hand, as shown in the test examples described later, those using only gums without using a monoacyl hydrophilic emulsifier can emulsify an oil phase and an aqueous phase, but by subsequent retorting, the oil phase This is not preferable because it is easily demulsified in the aqueous phase and the whole sauce is difficult to say.

The blending amount of the monoacyl hydrophilic emulsifier is preferably 0.001 to 0.1%, more preferably 0.002 to 0.05%, based on the product. If the amount is less than the above range, it is difficult to obtain a stable emulsion when emulsifying the aqueous phase and the oil phase. On the other hand, if the amount is more than the above range, a flavor peculiar to the emulsifier is generated, which is not preferable.

The “edible oil / fat” of the present invention is not particularly limited as long as it is an oil / fat used for food. Examples of such edible oils and fats include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils or refined oils (salad oil), MCT (medium Chain fatty acid triglycerides), diglycerides, hydrogenated oils, transesterified oils and fats, oils and fats obtained by rotating through chemical or enzymatic treatment, and various spice oils.

The amount of edible oil / fat is 3 to 30%, preferably 5 to 20%, based on the product. When the amount is less than the above range, moisture in the pasta sauce easily penetrates into the pasta, and the pasta feels bad. On the other hand, when the amount is more than the above range, the whole sauce becomes oily and the mouthfeel is not preferable. Because.

The present invention is a separation-type retort pasta sauce with an oil phase separated. First, an emulsified sauce is prepared by blending 3 to 30% edible fat and oil, wet heat-treated starch and monoacyl type hydrophilic emulsifier with respect to the product. . In other words, the present invention uses a specific amount of edible oil and fat, wet heat-treated starch and monoacyl hydrophilic emulsifier as essential ingredients, and other ingredients are separated retorts as long as the effects of the present invention are not impaired. Any method may be used as long as it is a method of appropriately selecting a material generally used as a raw material for pasta sauce and processing so that edible fat becomes an emulsified sauce dispersed substantially uniformly in the sauce as oil droplets. May be used. For example, after making a mixture of water phase raw materials, a method of adding an edible oil or fat that is an oil phase while stirring the aqueous phase mixture to make it emulsified, or a method that is prepared in advance while stirring an edible oil or fat that is an oil phase. A method of adding an aqueous phase raw material mixture into an emulsified state, or a method of stirring and mixing so that the entire mixed raw material of an aqueous phase and an oil phase is put into a mixing tank and then the whole is emulsified Etc.

Examples of raw materials other than the essential blending raw materials of the present invention include various seasonings such as salt, soy sauce, sugar, liquid sugar, sodium glutamate, nucleic acid-based umami seasonings, spices such as pepper and chili, thickened Examples include sugars, extracts, pigments, color formers, and ingredients such as shitake mushrooms, shiitake mushrooms, eringi, shimeji mushrooms, mushrooms, onions, garlic, tomatoes and olives. In addition, the retort pasta sauce may contain various ingredients as described above, but the ingredients may be blended in a range that does not impair the above processing steps, and is not particularly limited. .

Next, the obtained emulsified sauce is used in a heat-resistant container such as a can, a retort pouch, preferably an aluminum foil, an organic resin coating film (trade name “Besera” manufactured by Kureha Chemical Co., Ltd.), or alumina or A gas barrier layer-containing heat-resistant pouch such as a silica-deposited film or a standing pouch having further self-supporting properties is filled. In pasta dishes, 100 g of dry noodles is usually used per meal. Therefore, the filling amount of the emulsified sauce is 50 to 90 g, preferably 50 to 80 g, per 100 g of dry noodles. That is, filling 50 to 90 g, preferably 50 to 80 g per 100 g of dry noodles means filling the filling amount when filling one serving, for example, filling the filling amount two servings, the filling amount In the case of filling twice the amount and three servings, the filling amount is three times the filling amount. This is because if the filling amount is less than the above range, the sauce does not spread throughout the pasta when cooked with boiled pasta, while if it is greater than the range, the pasta cools when cooked with boiled pasta.

Next, what was filled into the heat resistant container obtained by the method mentioned above is retort-treated. The retort treatment is to perform the treatment under the condition that the temperature at the center of the sauce is equivalently heated at 120 ° C. for 4 minutes as described above or has an effect equal to or greater than this. The treatment may be performed for about 5 to 90 minutes at a temperature of over 130 ° C. and below 130 ° C. By carrying out the retort treatment, the emulsified sauce is demulsified into an oil phase and an emulsified phase, and the retort pasta sauce targeted by the present invention is obtained.

As described above, the method for producing the retort pasta sauce of the present invention, after producing an emulsified sauce in which 3 to 30% edible oil and fat, wet heat-treated starch and monoacyl hydrophilic emulsifier are blended with respect to the product, per 100 g of dry noodles 50 to 90 g of the emulsified sauce is filled in a heat-resistant container and retort-treated to demulsify into an oil phase and an emulsified phase. In addition, the pasta dish has a suitable temperature even if it is cooked with boiled pasta, and the pasta has a smooth taste without any sliminess, and the whole sauce has a good taste and a sense of unity. You can get a retort pasta sauce.

When eating, the heat-resistant container is opened, and this can be tempered with boiled pasta as it is or after gently shaking it before opening.

Hereinafter, the retort pasta sauce of this invention is demonstrated concretely based on an Example, a comparative example, and a test example. The present invention is not limited to these.

[Example 1]
100 kg of emulsified sauce was produced. In other words, salad oil and garlic mince are put in a double kettle equipped with a stirrer and heated and stirred. After reaching 100 ° C., soy sauce, granulated sugar, salt, wet heat-treated starch (Nihon NSC Co., Ltd., “Novation 2600”), enzyme-treated egg yolk oil (manufactured by Kewpie Co., Ltd., “yolk lecithin LPL-20” (containing about 20% lysophospholipid)), and fresh water mixture are stirred, mixed, and emulsified. It was. Add the onion, hiratake, shiitake mushrooms, and eringi that are diced into approximately 6mm squares that have been boiled to the resulting emulsion, heat while stirring, reach 80 ° C, and stop heating. An emulsified sauce was produced. The obtained emulsified sauce was filled and sealed in a heat-resistant retort pouch 55 g at a time, then retorted at 120 ° C. for 30 minutes, and cooled to produce a retort pasta sauce. The obtained retort pasta sauce was demulsified into an oil phase and an emulsified phase.

<Combination ratio of the present invention>
Oil phase Salad oil 15%
Garlic mince 2%
20% of water phase onion
Hiratake 10%
Shiitake 5%
Elingi 5%
Soy sauce 5%
Granulated sugar 2%
Salt 1.5%
Wet heat-treated starch 0.5%
Enzyme-treated egg yolk oil 0.05%
Shimizu Residual ―――――――――――――――――――
Total 100%

[Example 2]
100 kg of emulsified sauce was produced. In other words, salad oil, garlic mince and chili are added to a double kettle equipped with a stirrer and heated and stirred. After reaching 100 ° C, anchovy sauce, salt, black pepper, wet heat-treated starch (uniformly mixed in advance) Nippon SSC Co., Ltd., "Novation 2600"), sucrose fatty acid ester (HLB16, Mitsubishi Chemical Food Co., Ltd., "Ryoto Sugar Ester S1670" (containing about 75% sucrose mono fatty acid ester)), and A mixture of fresh water was added, mixed with stirring and emulsified. To the resulting emulsion, boiled olives that have been diced into 6 mm squares and oil-dried dried tomatoes that have been diced into 6 mm squares are added and heated with stirring. After reaching 80 ° C., heating is stopped and emulsification is performed. Shaped sauce was produced. The emulsified sauce thus obtained was filled and sealed in a heat-resistant retort pouch 80 g at a time, then retorted at 120 ° C. for 30 minutes, and cooled to produce a retort pasta sauce. The obtained retort pasta sauce was demulsified into an oil phase and an emulsified phase. In addition, the emulsified sauce before retorting was in a range where there was no problem although it was slightly lacking in emulsion stability as compared with Example 1.

<Combination ratio of the present invention>
Oil phase Salad oil 13%
Garlic mince 5%
Chili 0.5%
Water phase Olive 20%
5% dried tomatoes
Anchovy sauce 1%
Salt 1%
Black pepper 0.5%
Wet heat-treated starch 0.4%
Sucrose fatty acid ester 0.02%
Shimizu Residue ――――――――――――――――――
Total 100%

In accordance with the test examples described below, the retort pasta sauce obtained was cooked with boiled pasta as it was without being heated, and the whole pasta dish had an appropriate temperature, and the pasta did not feel slim and tasted well. The whole was a pasta dish with a good taste and a sense of unity.

[Comparative Example 1]
In Example 1, except that xanthan gum 0.03% was used instead of wet heat-treated starch 0.5% and enzyme-treated egg yolk oil 0.05% (corresponding to 0.01% as egg yolk lysophospholipid) A retort pasta sauce was produced in the same manner as described above. The obtained retort pasta sauce was demulsified into an oil phase and an aqueous phase.

[Test Example 1]
In order to examine the slimy feeling of pasta and the sense of unity of the whole sauce, 100 g of dry noodles equivalent to one meal of pasta is placed on a boiled dish, and each pasta sauce obtained in Example 1 and Comparative Example 1 is left as it is without heating. Eating, eating and evaluating.

From Table 1, the retort pasta sauce of Comparative Example 1 blended with xanthan gum and demulsified into an oil phase and an aqueous phase by a retort treatment has a slimy feeling and is unsatisfactory, and there is no sense of unity of the whole sauce. It was not preferable. On the other hand, the retort pasta sauce of Example 1 blended with wet heat-treated starch and a monoacyl type hydrophilic emulsifier and demulsified into an oil phase and an emulsified phase by retort treatment has no slimy feeling and has a good mouthfeel. It is understood that the whole has a sense of unity and is preferable.

[Comparative Example 2]
In Example 1, a retort pasta sauce was produced in the same manner as in Example 1 except that the wet-heat-treated starch was changed to a modified starch (“Colflo 67”, manufactured by Nippon SC Co., Ltd.). The obtained retort pasta sauce was demulsified into an oil phase and an emulsified phase.

[Test Example 2]
In order to examine the mouthfeel of the whole sauce due to the difference in starch, each pasta sauce obtained in Example 1 and Comparative Example 2 was put on a plate with 100 g of dry noodles equivalent to one meal of pasta dish on a plate like Test Example 1. In addition, it was warmed, eaten and evaluated as it was without being warmed.

From Table 2, it can be understood that the pasta sauce of Example 1 blended with the wet heat-treated starch has a good mouthfeel of the whole sauce as compared with the pasta sauce of Comparative Example 2 blended with the modified starch.

[Test Example 3]
A retort pasta sauce was produced in the same manner as in Example 1 except that the amount of edible oil and fat was changed in Example 1 in order to examine the mouthfeel of pasta and the mouthfeel of the whole sauce due to the difference in the amount of edible oil and fat. . As in Test Example 1, the obtained pasta sauce was cooked as it was without boiling, and 100g of dry noodles equivalent to one serving of pasta dish was placed on a plate, and then eaten. The mouthfeel was evaluated.

According to Table 3, when the amount of edible oil / fat is less than 3% of the product, the pasta is not stiff and does not feel good, while when it exceeds 30%, the whole sauce is oily and palatable. It was not a thing. On the other hand, it is understood that when the blended amount of the edible oil and fat is in the range of 3 to 30% with respect to the product, the pasta is stiff and has a good mouthfeel, and the mouthfeel of the whole sauce is also good. In particular, it was preferable that the amount of edible oils and fats is in the range of 5 to 20% of the product.

[Test Example 4]
In order to examine the difference in the amount of emulsified sauce, that is, the difference in the amount of pasta sauce equivalent to one meal, on the warmth when added to the pasta, the amount of the sauce obtained in Example 1 is as follows: A retort pasta sauce was produced in the same manner as in Example 1 except that the above method was used. That is, for example, to make the filling amount 70 g, 15 g of the 55 g sauce obtained in Example 1 was mixed with water. As in Test Example 1, the obtained pasta sauce was mixed with 100 g of dry noodles equivalent to one serving of pasta on a plate, boiled without heating, eaten, and the difference depending on the filling amount, that is, the amount of pasta equivalent to one meal We evaluated the warmth of the pasta with the amount of sauce.

From Table 4, when the filling amount of the emulsified sauce is more than 90 g per 100 g of dry noodles, the pasta is slightly cooled when mixed with pasta, whereas the filling amount per 100 g of dry noodles is in the range of 50 to 90 g. It is understood that some are suitable temperature with pasta. In particular, those having a filling amount in the range of 50 to 80 g were preferred.

Claims (5)

After making an emulsified sauce containing 3 to 30% edible oil and fat, wet heat-treated starch and monoacyl hydrophilic emulsifier for the product, 50 to 90 g of the emulsified sauce per 100 g of dry noodles is filled in a heat-resistant container, A method for producing a retort pasta sauce, wherein the oil phase and the emulsified phase are demulsified by retorting. The method for producing a retort pasta sauce according to claim 1, wherein 0.05 to 1% of wet heat-treated starch is added to the product. The method for producing a retort pasta sauce according to claim 1 or 2, wherein 0.001 to 0.1% of a monoacyl hydrophilic emulsifier is added to the product. The method for producing a retort pasta sauce according to claim 3, wherein the monoacyl hydrophilic emulsifier is lysophospholipid. The method for producing a retort pasta sauce according to claim 4, wherein the lysophospholipid is egg yolk lysophospholipid.