JPH05252914A - Packaged pasta sauce - Google Patents

Abstract

PURPOSE:To obtain a packaged pasta sauce, reduced in separation of water from oil, excellent in diversity of taste, keeping quality, flavor and stability and useful for retort products, etc., by heating a specific raw material for the sauce and water, filling the heated raw material and water in a heat-resistant bag and then carrying out the retort treatment. CONSTITUTION:The objective packaged pasta sauce is obtained by heating a raw material for the sauce prepared by blending (A) 0.1-2.0wt.% monoglyceride as an emulsifying agent with a flavoring agent containing (B) 0.1-10wt.% modified starch and (C) 25-70wt.% other tomato paste and/or 10-20wt.% sauce demi- glace and/or 0.5-1wt% raw garlic and water, filling the heated components in a heat-resistant bag and then carrying out the retort treatment.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged pasta sauce used for eating pasta such as macaroni and spaghetti.

[0002]

2. Description of the Related Art Conventional pasta sauces are canned products,
BACKGROUND ART Retort products, powder products, and products combining retort products and powder products have been known.

Conventionally, a pasta sauce containing bamboo shoots, mushrooms, a thickener and a seasoning as main components has been proposed (JP-A-59-120074). Also known is a sauce composition consisting of shiba-zuke and dried kelp in paste-shaped umeboshi (Japanese Patent Laid-Open No. 60-203171). Further, a pasta sauce prepared by kneading a mixture of oil and fat, powder seasoning, emulsifier and, if necessary, powder oil and fat by rapid cooling is proposed (Japanese Patent Laid-Open No. 63-279770).

[0004]

The conventional canned or retort pasta sauce has the problems that it requires warming time, a large amount of water, and the powder has a bad taste.

Further, the above-mentioned known sauces are still insufficient in flavor and variety of taste in use, and there is a problem that new flavor requirements cannot be met.

[0006]

However, since the present invention contains the monoglyceride, the modified starch and the flavoring agent, it sufficiently corresponds to the variety of tastes.

That is, according to the present invention, as a raw material for a sauce, monoglyceride is used as an emulsifier in an amount of 0.1 to 2.0% (% by weight), modified starch is added in an amount of 0.1 to 10% (% by weight), and other flavors are mixed. A packaged pasta sauce, which is obtained by heating a material and water, filling a heat-resistant bag, and retort-treating. The flavoring agent is 25 to 70 tomato paste.
% (Wt%) and / or 10-20% domigura sauce
(% By weight) and / or raw garlic in an amount of 0.5 to 1% (% by weight). Next, as a flavoring agent, plum meat paste is 0.5 to 1% (weight%) and / or bonito extract is 1%.
.About.2.0% (% by weight).

The above-mentioned monoglyceride is preferably used in an amount of 0.2 to 1.0% (% by weight), and the modified starch is preferably used in an amount of 0.6 to 7.0% (% by weight).

The pasta sauce of the present invention is in a concentrated form and is diluted 2 to 5 times in use. Since the pasta sauce of the present invention is in a paste form and contains no ingredients, the user can appropriately mix and eat the ingredients according to his taste.

As the above-mentioned modified starch, acetylated, ethylated, hydrosilated, esterified, etherified starch and the like are known, and any of them can be used.

As the raw material starch, it is possible to use potato starch, wheat starch, tapioca starch, corn starch, waxy corn starch, rice starch, sweet potato starch or the like regardless of the underground system or above-ground system.

As the above-mentioned flavor material, flavors, alcohols, sugars, pigment extracts, oils and the like can be used.

As ingredients, vegetables such as onions, carrots, mushrooms, shiitake mushrooms, eggplant, celery, potatoes, meats such as beef and pork, fish meat, prawns, squid, octopus, clams,
Mussels and the like can be used.

In the above, 0.1 to 2% (weight%) of monoglyceride was used as the emulsifier, but when the monoglyceride was less than 0.1%, the separation of oil and water occurred,
It may lack stability. On the other hand, if it exceeds 2.0%, an emulsifier odor may be generated and the flavor may be deteriorated.

Next, if the amount of the modified starch added is less than 0.1%, the viscosity may be lost, and the sauce may become too loose to be easily entangled in noodles.

On the other hand, if the amount added exceeds 10%, the viscosity is too high and the noodles become hard, and the noodles may be unevenly entangled with the noodles and become partially hard.

[0017]

[Example 1] The material composition for making meat sauce is as shown in Table 1.

[0018]

[Table 1]

The Delica M-9 (trade name of a modified starch manufactured by Nichidaku Kagaku Co., Ltd.) is a modified starch of potato starch.

Put the above ingredients in a pan and simmer for 5 minutes. Then add water to adjust to 50 g. The packaged pasta sauce of the present invention is obtained by putting the prepared product in a heat-resistant bag and sterilizing it by retort at 115 ° C for 20 to 30 minutes.

[0021]

[Example 2] The material composition for making pescatore is as shown in Table 2.

[0022]

[Table 2]

The above material was processed in the same manner as in Example 1 to obtain the packaged pasta sauce of the present invention.

[0024]

Example 3 Table 3 shows the material composition for making a Japanese-style sauce.

[0025]

[Table 3]

The above material was processed in the same manner as in Example 1 to obtain the packaged pasta sauce of the present invention.

[0027]

[Test Example] In the present invention, monoglyceride was used as an emulsifier, and modified starch was combined therewith, so that the following characteristics were recognized.

Tested with meat sauce. Sources were prepared by changing the amounts of monogloceride, starch and modified starch, and sterilized by retort at 120 ° C. for 10 minutes, and then a storage test was performed at room temperature in the dark.

(1) When the separation state of water and oil was investigated, the following results were obtained.

After 1 month After 2 months After 3 months Monoglyceride 1% ○ × × × Monoglyceride 1% ○ ○ × + potato starch 2% Monoglyceride 1% ○ ○ ○ + modified starch 2% ○ Not separated × Separation × × Terrible separation

(2) When the stability of the source was investigated, the following results were obtained.

1 month later 3 months later 6 months later Modified starch 6200CP 5000CP 3500CP Monoglyceride 1% 6200CP 6000CP 5600CP + modified starch 1% CP centipoise (viscosity) The B-type viscometer manufactured by Tokyo Keiki Co., Ltd. was used.

As is clear from the above experimental results, the combination of the emulsifier and the modified starch was superior in terms of the drainage separation property and stability of water and oil.

[0034]

Industrial Applicability According to the present invention, since the emulsifier and the modified starch are used in combination, the separability between water and oil is remarkably reduced, the storage stability and flavor are dramatically improved, and the stability is improved. It has been found to have excellent efficacy as a sauce retort product.

Claims (3)

[Claims] 1. A monoglyceride of 0.1 as an emulsifier.
~ 2.0% (wt%) and 0.1 to 10% of modified starch
A packaged pasta sauce characterized in that (% by weight) is mixed with other flavoring raw materials and water, heated, filled in a heat resistant bag, and retort-treated. 2. The flavoring agent is 25 to 70% of tomato paste.
(Wt%) and / or 10-20% domigura sauce
The packaged pasta sauce according to claim 1, wherein (wt%) and / or raw garlic is contained in an amount of 0.5 to 1% (wt%). 3. The plum flavor paste is 0.5 to 1% as a flavoring agent.
The packaged pasta sauce according to claim 1, wherein (wt%) and / or bonito flakes extract is contained in an amount of 1% to 2.0% (wt%).