JP4931883B2 - Heat-sterilized sauces - Google Patents
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- JP4931883B2 JP4931883B2 JP2008226463A JP2008226463A JP4931883B2 JP 4931883 B2 JP4931883 B2 JP 4931883B2 JP 2008226463 A JP2008226463 A JP 2008226463A JP 2008226463 A JP2008226463 A JP 2008226463A JP 4931883 B2 JP4931883 B2 JP 4931883B2
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- 239000007788 liquid Substances 0.000 claims description 6
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Description
本発明は、分離包装された２種類のソースからなり、喫食時に該２種類のソースを混合して喫食する加熱殺菌済みソース類に関し、特に、加熱殺菌済みのパスタソースに関する。 The present invention relates to heat-sterilized sauces comprising two types of sauces that are separated and packaged, and the two types of sauces are mixed and eaten at the time of eating, and more particularly to heat-sterilized pasta sauces.
ソースの一例として、例えば、パスタソースとしては、従来より種々の製品が開発されており、その需要は伸びている。それに伴い、多種多様のパスタソースが要望され、新しくて美味な食感、食味を有するパスタソースの開発が求められている。
パスタソースとしては、肉類、魚介類、野菜類などの具材を含有するものが多いが、これらの具材を含有する場合、加熱殺菌工程中及び保存中において、具材とソースとの味が過度に混じり合い、具材のもつ食味が失われ、具材の存在感が感じられなくなるとの問題点があった。
これらの問題を解決するために、例えば、特許文献１には、具材とソースとを分離包装し、喫食時に両者を混合して喫食するパスタソースが提案されている。しかし、この特許文献１に記載のパスタソースは、固形物である具材を液状部のソースと分離包装しただけのものであり、具材とソースとの適度な混じり合いがなく、具材とソースとの食感、食味のバランスがよいものではない。
As an example of the sauce, for example, as pasta sauce, various products have been developed so far, and the demand is increasing. Along with this, a wide variety of pasta sauces have been demanded, and development of pasta sauces having a new and delicious texture and taste has been demanded.
Many pasta sauces contain ingredients such as meat, seafood, and vegetables, but when these ingredients are included, the taste of ingredients and sauces during the heat sterilization process and during storage There was a problem that the ingredients were mixed excessively, the taste of ingredients was lost, and the presence of ingredients could not be felt.
In order to solve these problems, for example, Patent Document 1 proposes a pasta sauce in which ingredients and sauce are separated and packaged, and both are mixed and eaten at the time of eating. However, the pasta sauce described in Patent Document 1 is a product obtained by separating and packaging a solid ingredient from a liquid part sauce, and there is no appropriate mixing between the ingredient and the sauce. Balance of texture and taste with sauce is not good.
本発明の目的は、加熱殺菌工程及び長期の保存期間を経ても依然として具材の存在感が感じられ且つソース部とのバランスもよい、加熱殺菌済みソース類を提供することにある。 An object of the present invention is to provide heat-sterilized sauces that can still feel the presence of ingredients and have a good balance with the source part even after a heat sterilization step and a long storage period.
本発明者らは、種々検討した結果、加熱殺菌済みソース類、例えば、パスタソースを塩分濃度の異なる２種類のソースに分け、塩分濃度の高いソースの方に具材を配合することにより、上記目的を達成するパスタソースが得られることを見出し、本発明に到達したものである。
即ち、本発明は、分離包装された２種類のソースからなり、喫食時に該２種類のソースを混合して喫食する加熱殺菌済みソース類において、上記２種類のソースが、下記（１）及び（２）のソースであり、
（１）水分が主体の液状物又は流動物からなるソース部を含み、実質的に具材を含まないソース
（２）水分が主体の液状物又は流動物からなるソース部と、具材とを含むソースであり、このソース部の塩分濃度が、上記（１）のソースとこの（２）のソースとを混合した場合の混合ソースのソース部の塩分濃度より高いソース
上記（２）のソースのソース部の塩分濃度が、上記混合ソースのソース部の塩分濃度より０．５質量％以上高く、
上記（２）のソースは、塩分濃度が２．０〜８．０質量％であり、
上記（２）のソースにおいて、具材とソース部との割合は、具材１００質量部に対して、ソース部が２０〜１５０質量部であることを特徴とする加熱殺菌済みソース類を提供するものである。
As a result of various investigations, the inventors of the present invention divided heat-sterilized sauces, for example, pasta sauces into two types of sauces having different salinity concentrations, and blended ingredients into the sauces with higher salinity concentrations. It has been found that a pasta sauce that achieves the object can be obtained, and has reached the present invention.
That is, the present invention comprises two types of sauces that are separated and packaged, and in the heat-sterilized sauces that are mixed and eaten at the time of eating, the two types of sauces are the following (1) and ( Ri Oh at the source of 2),
(1) A source containing a liquid material or fluid mainly containing water and substantially free of ingredients (2) A source part consisting of a liquid or fluid mainly containing water and ingredients A source having a salt concentration higher than the salt concentration of the source portion of the mixed source when the source of (1) and the source of (2) are mixed.
The salinity of the source part of the source of (2) is 0.5% by mass or more higher than the salinity of the source part of the mixed source,
The source of (2) above has a salt concentration of 2.0 to 8.0% by mass,
In the source of (2) above, the ratio of the ingredients to the source parts provides the heat-sterilized sauces characterized in that the source parts are 20 to 150 parts by mass with respect to 100 parts by mass of the ingredients. Is.
尚、本発明でいう具材とは、塊状の固形物を意味し、小麦粉などの粉末、野菜ペーストなどの流動物やソース部に溶解するものなどは含まれない。また、ソース部とは、水分が主体の液状物又は流動物である。 In addition, the ingredient as used in the field of this invention means a lump solid substance, does not include powders, such as wheat flour, fluids, such as vegetable paste, and what melt | dissolves in a sauce part. The source part is a liquid or fluid mainly composed of moisture.
本発明の加熱殺菌済みソース類は、加熱殺菌工程及び長期の保存期間を経ても依然として具材の存在感が感じられ且つソース部とのバランスもよいものである。また、本発明の加熱殺菌済みソース類は、塩味が感じやすく、加熱殺菌済みソース類全体の塩分量を少なくすることができるとの効果も有する。 The heat-sterilized sauces of the present invention can still feel the presence of ingredients even after the heat sterilization process and a long storage period, and have a good balance with the source part. Moreover, the heat-sterilized sauces of the present invention have an effect that the salty taste is easy to feel and the amount of salt in the heat-sterilized sauces can be reduced.
本発明の加熱殺菌済みソース類としては、例えば、パスタソース、シチュー、カレーソース、スープなどを挙げることができる。
例えば、本発明におけるパスタソースは、具材を含有するパスタソースであれば種類は制限されるものではなく、例えば、ミートソース、トマトソース、クリームソース、カルボナーラ、和風ソースなどが挙げられる。
上記具材としては、肉類、魚介類、野菜類など、従来よりパスタソースの具材として用いられる具材を始めとして、食材であれば用いることができるが、中でも、牛、豚、鶏、羊などのミンチ状肉又はカットした肉、ベーコン、ソーセージなどの肉類、あさり、イカ、鮭などの魚介類、にんじん、オリーブなどの野菜類などを具材として用いた場合に効果が最大限に発揮され好ましい。また、具材の大きさは、制限されるものではなく、パスタソースの具材として従来より用いられている大きさのものを用いることができる。
Examples of the heat-sterilized sauces of the present invention include pasta sauce, stew, curry sauce, soup and the like.
For example, the type of pasta sauce in the present invention is not limited as long as it is a pasta sauce containing ingredients, and examples thereof include meat sauce, tomato sauce, cream sauce, carbonara, and Japanese-style sauce.
As the above ingredients, meats, seafood, vegetables, and other ingredients such as ingredients conventionally used as pasta sauce ingredients can be used. However, among them, cows, pigs, chickens, sheep The effect is maximized when minced meat such as meat, cut meat, bacon, sausage and other meats, seafood such as clams, squid and salmon, and vegetables such as carrots and olives are used as ingredients. preferable. Moreover, the magnitude | size of an ingredient is not restrict | limited, The thing of the magnitude | size conventionally used as an ingredient of a pasta sauce can be used.
また、ソース部の原材料としては、例えば、水、牛乳、塩、砂糖、卵、生クリーム、トマトや玉ねぎなどの野菜類やエンドウなどの豆類のペースト、ピューレ状物（固形物が残存しないものに限る）、しょうゆ、酢、ブイヨン、コンソメなどの調味料類や、必要に応じて加配される酸味料、乳化剤、増粘剤、安定剤、着色料など、従来よりパスタソースのソース原材料として用いられているものを用いることができ、パスタソースの種類に応じて適宜選択することができる。 Examples of the raw material for the sauce part include water, milk, salt, sugar, eggs, fresh cream, vegetables such as tomatoes and onions, and pastes of beans such as peas, puree (no solids remaining) Limited), seasonings such as soy sauce, vinegar, bouillon, consomme, and sour seasonings, emulsifiers, thickeners, stabilizers, colorants, etc. that are added as needed Can be used, and can be appropriately selected according to the type of pasta sauce.
本発明の加熱殺菌済みソース類、例えば、パスタソースを構成する２種類のソースのうちの上記（１）の「水分が主体の液状物又は流動物からなるソース部を含み、実質的に具材を含まないソース」は、上記のソース部の原材料を、パスタソースの種類に応じて適宜選択して調製される。
この上記（１）のソースは、塩分濃度が、好ましくは１．０質量％以下、より好ましくは０．６質量％以下が好ましい。実質的に塩分を含まない状態であっても特に問題はない。実質的に塩分を含まないとは、該ソースの原材料として塩を配合しないという意味であり、原材料中に含まれている塩分は対象外である。
The heat-sterilized sauces of the present invention, for example, the above-mentioned (1) of the two types of sauces constituting the pasta sauce, “including the source part consisting mainly of a liquid or fluid containing water as a main ingredient, The “source not containing” is prepared by appropriately selecting the raw material of the above-mentioned source part according to the type of pasta sauce.
The sauce (1) has a salinity of preferably 1.0% by mass or less, more preferably 0.6% by mass or less. There is no particular problem even if it is substantially free of salt. The phrase “substantially free of salt” means that no salt is blended as the raw material of the source, and the salt contained in the raw material is excluded.
本発明の加熱殺菌済みソース類、例えば、パスタソースを構成する２種類のソースのうちの上記（２）の「水分が主体の液状物又は流動物からなるソース部と、具材とを含むソースであり、このソース部の塩分濃度が、上記（１）のソースとこの（２）のソースとを混合した場合の混合ソースのソース部の塩分濃度より高いソース」は、上記の具材及びソース部の原材料を、パスタソースの種類に応じて適宜選択して調製される。
この上記（２）のソースは、塩分濃度を上記（１）のソースより高くする必要があり、塩分濃度が、２．０〜８．０質量％であることが好ましく、３．０〜６．０質量％であることがより好ましい。この上記（２）のソースの塩分濃度が、上記（１）のソースの塩分濃度より低い場合には、本発明の効果が得られない。
Heat-sterilized sauces of the present invention, for example, a source comprising a source part consisting of a liquid or fluid containing water as a main component and a ingredient in (2) of the two types of sauces constituting the pasta sauce The source of which the salinity of the source part is higher than the salinity of the source part of the mixed source when the source of (1) and the source of (2) are mixed is The raw material of the part is appropriately selected according to the type of pasta sauce.
The source of (2) needs to have a salt concentration higher than that of the source of (1), and the salt concentration is preferably 2.0 to 8.0% by mass, and preferably 3.0 to 6. More preferably, it is 0% by mass. When the salt concentration of the source of (2) is lower than the salt concentration of the source of (1), the effect of the present invention cannot be obtained.
ここで、上記（１）のソースと上記（２）のソースとを混合した場合の混合ソースのソース部の塩分濃度は、１．０〜１．８質量％が好ましく、より好ましくは１．２〜１．５質量％である。このソース部の塩分濃度が低いと、ソースとして味が極めて薄く感じられるものになり、このソース部の塩分濃度が高いと、しょっぱいと感じられるようになる。 Here, the salt concentration of the source part of the mixed source when the source of (1) and the source of (2) are mixed is preferably 1.0 to 1.8% by mass, more preferably 1.2. It is -1.5 mass%. If the salinity of this sauce part is low, the taste will be felt very light as a sauce, and if the salinity of this sauce part is high, it will feel soft.
また、上記（２）のソースのソース部の塩分濃度は、上記（１）のソースと上記（２）のソースとを混合した場合の混合ソースのソース部の塩分濃度より高ければよく、０．５質量％以上高いことが好ましく、１．０質量％以上高いことがより好ましい。
この塩分濃度の差が０．５質量％未満では、具材の存在感が得られにくく、この塩分濃度の差がないと当然に具材の存在感が得られない。
The salt concentration of the source part of the source (2) should be higher than the salt concentration of the source part of the mixed source when the source of (1) and the source of (2) are mixed. It is preferably 5% by mass or more, and more preferably 1.0% by mass or more.
If the difference in salt concentration is less than 0.5% by mass, it is difficult to obtain the presence of ingredients, and naturally, the presence of ingredients cannot be obtained if there is no difference in salt concentration.
この上記（２）のソースに配合される具材の量は、通常のパスタソースに配合される具材の量と同じである。
また、上記（２）のソースにおいて、具材とソース部との割合は、具材１００質量部に対して、ソース部が２０〜１５０質量部であることが好ましく、２５〜１００質量部であることがより好ましい。具材量に対してソース部の量が少なすぎると、上記（１）のソースと上記（２）のソースとを混合した場合の混合ソースのソース部の塩味が不足して、具材の存在感とソース部のバランスが悪くなりやすく、また具材量に対してソース部の量が多すぎると、上記（１）のソースと上記（２）のソースとを混合した場合の混合ソースの具材の存在感が得られにくくなりやすい。
The amount of ingredients blended in the sauce (2) is the same as the ingredients blended in ordinary pasta sauce.
Moreover, in the source of said (2), it is preferable that a source part is 20-150 mass parts with respect to 100 mass parts of ingredients, and the ratio of an ingredient and a source part is 25-100 mass parts. It is more preferable. If the amount of the source part is too small relative to the amount of ingredients, the salty taste of the source part of the mixed sauce when the source of (1) and the source of (2) above are mixed will be present. The balance between the feeling and the source part tends to be poor, and if the amount of the source part is too much relative to the amount of ingredients, the ingredients of the mixed source in the case of mixing the source of (1) and the source of (2) above The presence of the material tends to be difficult to obtain.
また、本発明の加熱殺菌済みソース類、例えば、パスタソースにおいて、上記（１）のソースと、上記（２）のソースのソース部との割合は、上記（１）のソース１００質量部に対して、上記（２）のソースのソース部が８〜３０質量部であることが好ましく、１０〜２５質量部であることがより好ましい。上記（２）のソースのソース部の割合が低すぎると、具材の存在感が過度に感じやすく、また上記（２）のソースのソース部の割合が高すぎると、具材の存在感が感じにくくなりやすい。 Moreover, in the heat-sterilized sauces of the present invention, for example, pasta sauce, the ratio of the source of (1) and the source part of the source of (2) is based on 100 parts by mass of the source of (1). Thus, the source part of the source (2) is preferably 8 to 30 parts by mass, and more preferably 10 to 25 parts by mass. When the ratio of the source part of the source of (2) is too low, the presence of the ingredients is easily felt excessively, and when the ratio of the source part of the source of (2) is too high, the presence of the ingredients is increased. Easy to feel.
本発明の加熱殺菌済みソース類、例えば、パスタソースは、上記（１）のソースと上記（２）のソースとを別個に調製し、分離包装したものであり、喫食時に該２種類のソースを混合して喫食されるものである。この喫食時の上記（１）のソースと上記（２）のソースとの混合物における具材及びソース部の原材料の配合組成は、従来のパスタソースの具材及びソース部の原材料の配合組成と同様であるが、本発明におけるパスタソースは、塩味が感じやすいものであるため、パスタソース全体の塩分量を、従来のパスタソースの塩分量よりも少なくすることができる。例えば、本発明におけるパスタソースにおいては、パスタソース全体の塩分量（上記（１）のソースの塩分量と上記（２）のソースの塩分量との合計量）を、好ましくは１．４〜１．９質量％とすることができ、より好ましくは１．５〜１．８質量％とすることができる。 The heat-sterilized sauces of the present invention, for example, pasta sauce, are prepared by separately preparing the sauce of (1) and the sauce of (2) above, and separately packaging them. They are mixed and eaten. The compounding composition of the ingredients and the raw material of the source part in the mixture of the sauce of (1) and the source of (2) at the time of eating is the same as the compounding composition of the ingredients of the pasta sauce and the raw material of the source part However, since the pasta sauce in the present invention has a salty taste, the amount of salt in the pasta sauce can be made smaller than the amount of salt in the conventional pasta sauce. For example, in the pasta sauce in the present invention, the total amount of salt in the pasta sauce (the total amount of the salt in the source in (1) and the salt in the source in (2)) is preferably 1.4 to 1. 0.9% by mass, and more preferably 1.5-1.8% by mass.
上記（２）のソースにおいては、具材とソース部の原材料とを混ぜ合わせ、これを加熱調理してソースを調製してもよく、具材の加熱調理とソース部の原材料の加熱調理とを別個に行ってから、これらを混ぜ合わせてソースを調製してもよい。 In the sauce of (2) above, the ingredients may be mixed with the ingredients of the sauce part, and this may be cooked to prepare the sauce. The cooking of ingredients and the ingredients of the sauce part may be cooked together. These may be done separately and then mixed to prepare the sauce.
本発明の加熱殺菌済みソース類、例えば、パスタソースにおける上記（１）のソースと上記（２）のソースの分離包装は、上記（１）のソースと上記（２）のソースとが混じり合わずに収納し得る容器、例えば、袋や成形容器の収納部を仕切り手段（シール、チャック構造や仕切り板など）により二分画した容器を用いればよい。このような容器は周知であり、例えば、特開平９−２２００８０号公報の図１〜図１０に示される容器や実用新案登録第３１３７１３８号公報の図１〜図３に示される容器などが挙げられる。
本発明においては、上記容器としては、容器を開封することなく、収納部の仕切り手段を開放することができ、容器内で上記（１）のソースと上記（２）のソースとを混合できる容器を用いることが好ましい。このような容器を用いることにより、喫食時における上記（１）のソースと上記（２）のソースとの混合及びソースの再加熱を該容器内で行うことができる。
In the heat-sterilized sauces of the present invention, for example, in the pasta sauce, the above-mentioned (1) source and the above-mentioned (2) source are separated and the above-mentioned (1) source and the above-mentioned (2) source are not mixed. A container that can be stored in a container, for example, a container in which a storage part of a bag or a molded container is divided into two parts by a partitioning means (a seal, a chuck structure, a partition plate, etc.) may be used. Such containers are well known and include, for example, the containers shown in FIGS. 1 to 10 of JP-A-9-22080 and the containers shown in FIGS. 1 to 3 of Utility Model Registration No. 3137138. .
In the present invention, as the container, the container can be opened without opening the container, and the source of (1) and the source of (2) can be mixed in the container. Is preferably used. By using such a container, mixing of the source of (1) and the source of (2) above at the time of eating and reheating of the source can be performed in the container.
本発明の加熱殺菌済みソース類、例えば、パスタソースは、喫食時に再加熱する場合、上記（１）のソースと上記（２）のソースとを別個に再加熱してから、混合してもよく、また上記（１）のソースと上記（２）のソースとを混合後、混合物を再加熱してもよい。 The heat-sterilized sauces of the present invention, for example, pasta sauce, may be mixed after reheating the sauce of (1) and (2) separately when reheating at the time of eating. Further, after mixing the source of (1) and the source of (2), the mixture may be reheated.
本発明の加熱殺菌済みソース類として、特にパスタソースの例を挙げたが、これに限定されず、本発明は、シチュー、カレーソース、スープなどのその他の加熱殺菌済みソース類にも適用できる。 Examples of the pasteurized sauces according to the present invention include pasta sauce in particular. However, the present invention is not limited thereto, and the present invention can be applied to other pasteurized sauces such as stew, curry sauce, and soup.
以下、実施例及び比較例を挙げて本発明をさらに具体的に説明するが、本発明は以下の実施例などによって何ら限定されるものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not limited at all by the following examples.
実施例１〜６及び比較例１〜２
（１）のソースとして下記表１に示す配合のカルボナーラベースソースを、（２）のソースとして下記表２に示す配合の魚介ソースを、常法に従ってそれぞれ製造した。
得られた上記カルボナーラベースソース１００ｇ及び上記魚介ソース５０ｇを混合し、パスタソース（混合ソース）をそれぞれ調製した。
上記カルボナーラベースソースの塩分濃度（総塩分量）、上記魚介ソースのソース部の塩分濃度、上記パスタソースのソース部の塩分濃度、及び上記魚介ソースのソース部の塩分濃度と上記パスタソースのソース部の塩分濃度との差（塩分濃度差）を、下記表３にそれぞれ示した。
Examples 1-6 and Comparative Examples 1-2
A carbonara base sauce having the composition shown in Table 1 below was produced as the source of (1), and a seafood sauce having the composition shown in Table 2 below was produced as the source of (2), respectively.
100 g of the obtained carbonara base sauce and 50 g of the seafood sauce were mixed to prepare pasta sauces (mixed sauces).
The salinity (total salinity) of the carbonara base sauce, the salinity of the source part of the seafood sauce, the salinity of the source part of the pasta sauce, and the salinity of the source part of the seafood source and the source part of the pasta sauce The difference from the salinity concentration (salt concentration difference) is shown in Table 3 below.
また、得られた上記の各パスタソースについて、その具材の存在感を下記基準により評点した。その結果（ハネラー１０名の平均点）を下記表３に示す。
具材の存在感の評価基準
５：具材の存在感が感じられ、具材とソースとの食味のバランスが極めて良好である。
４：具材の存在感が感じられ、具材とソースとの食味のバランスが良好である。
３：具材の存在感がやや感じられる。
２：具材の存在感が殆ど感じられず、具材とソースとの食味のバランスが不良である。
１：具材の存在感が全く感じられず、具材とソースとの食味のバランスが極めて不良である。
Moreover, about each obtained said pasta sauce, the presence presence of the ingredients was scored by the following reference | standard. The results are shown in Table 3 below (average score of 10 honeylers).
Evaluation criteria 5 for presence of ingredients: The presence of ingredients is felt, and the balance of the taste of ingredients and sauce is extremely good.
4: The presence of ingredients is felt, and the balance between the taste of ingredients and sauce is good.
3: The presence of ingredients is slightly felt.
2: The presence of ingredients is hardly felt, and the balance between the taste of ingredients and sauce is poor.
1: The presence of ingredients is not felt at all, and the balance of the taste of ingredients and sauce is extremely poor.
実施例７
（２）のソースとして下記表４に示す配合の紅鮭のソースを製造し、この紅鮭のソースを魚介ソースの代わりに使用した以外は、実施例６と同様にしてパスタソース（混合ソース）を調製した。
上記紅鮭のソースのソース部の塩分濃度、上記パスタソースのソース部の塩分濃度、及び上記紅鮭のソースのソース部の塩分濃度と上記パスタソースのソース部の塩分濃度との差（塩分濃度差）を、下記表５にそれぞれ示した。
Example 7
A pasta sauce (mixed sauce) was prepared in the same manner as in Example 6 except that a sauce of red salmon with the composition shown in Table 4 below was produced as the source of (2), and this sauce was used instead of seafood sauce. did.
The salinity of the source part of the red yeast rice sauce, the salt concentration of the source part of the pasta sauce, and the difference between the salinity concentration of the source part of the red rice source and the salinity concentration of the source part of the pasta sauce (salinity difference) Are shown in Table 5 below.
また、得られた上記パスタソースについて、その具材の存在感を実施例６と同様にして評点した。その結果（ハネラー１０名の平均点）を下記表５に示す。 Moreover, about the obtained pasta sauce, the presence of the ingredients was scored in the same manner as in Example 6. The results (average score of 10 honeylers) are shown in Table 5 below.
実施例８
（１）のソースとして下記表６に示す配合の豆ピューレソースを、（２）のソースとして下記表７に示す配合の肉と野菜のソースを、常法に従ってそれぞれ製造した。
得られた上記豆ピューレソース８０ｇ及び上記肉と野菜のソース６０ｇを混合し、パスタソース（混合ソース）を調製した。
上記豆ピューレソースの塩分濃度（総塩分量）、上記肉と野菜のソースのソース部の塩分濃度、上記パスタソースのソース部の塩分濃度、及び上記肉と野菜のソースのソース部の塩分濃度と上記パスタソースのソース部の塩分濃度との差（塩分濃度差）を、下記表８にそれぞれ示した。
Example 8
A bean puree sauce blended as shown in Table 6 below was prepared as a source of (1), and a meat and vegetable sauce blended as shown in Table 7 below was prepared as a source of (2) according to a conventional method.
80 g of the obtained bean puree sauce and 60 g of the meat and vegetable sauce were mixed to prepare a pasta sauce (mixed sauce).
The salt concentration of the bean puree sauce (total salt content), the salt concentration of the sauce portion of the meat and vegetable sauce, the salt concentration of the sauce portion of the pasta sauce, and the salt concentration of the sauce portion of the meat and vegetable sauce The difference (salt concentration difference) from the salt concentration of the sauce portion of the pasta sauce is shown in Table 8 below.
また、得られた上記パスタソースについて、その具材の存在感を実施例６と同様にして評点した。その結果（ハネラー１０名の平均点）を下記表８に示す。 Moreover, about the obtained pasta sauce, the presence of the ingredients was scored in the same manner as in Example 6. The results are shown in Table 8 below (average score of 10 honeylers).
Claims (2)
（１）水分が主体の液状物又は流動物からなるソース部を含み、実質的に具材を含まないソース
（２）水分が主体の液状物又は流動物からなるソース部と、具材とを含むソースであり、このソース部の塩分濃度が、上記（１）のソースとこの（２）のソースとを混合した場合の混合ソースのソース部の塩分濃度より高いソース
上記（２）のソースのソース部の塩分濃度が、上記混合ソースのソース部の塩分濃度より０．５質量％以上高く、
上記（２）のソースは、塩分濃度が２．０〜８．０質量％であり、
上記（２）のソースにおいて、具材とソース部との割合は、具材１００質量部に対して、ソース部が２０〜１５０質量部であることを特徴とする加熱殺菌済みソース類。 In the heat-sterilized sauces that consist of two types of sauces that are separated and packaged and that are mixed and eaten at the time of eating, the above two types of sauces are the following sources (1) and (2) The
(1) A source containing a liquid material or fluid mainly containing water and substantially free of ingredients (2) A source part consisting of a liquid or fluid mainly containing water and ingredients A source having a salt concentration higher than the salt concentration of the source portion of the mixed source when the source of (1) and the source of (2) are mixed.
The salinity of the source part of the source of (2) is 0.5% by mass or more higher than the salinity of the source part of the mixed source,
The source of (2) above has a salt concentration of 2.0 to 8.0% by mass,
In the sauce of the above (2), the ratio of the ingredient to the source part is such that the source part is 20 to 150 parts by mass with respect to 100 parts by mass of the ingredient .
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