JPH0655119B2 - Vongole source manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing vongole sauce, and more particularly to a method for producing a retort or canned type vongole sauce used for pasta such as spaghetti and macaroni.

[Conventional technology and its problems]

Conventionally, when producing vongole sauce used for pasta such as spaghetti and macaroni, the main ingredient clam is to mix and mix raw or frozen puffed clam with other sauce ingredients in order to utilize its flavor. It is taken.

However, since many bacteria, especially heat-resistant bacteria, are present in raw or frozen clams, particularly in retort type or canned type vongole sauce that is distributed at room temperature, particularly severe sterilization treatment, that is, F ₀ value (“food microbiology It was necessary to sterilize by heat under the condition of 10 or more, according to Kazuyoshi Aiso Isowa Dental Publishing Co., Ltd., page 153).

However, when heat sterilization is performed under the above conditions, the sauce has a burning odor, the clams of the clams increase, or the clams harden and the texture becomes bad, and especially the sauce based on tomatoes In this case, there was a problem that browning of the tomato causes the product value to be significantly impaired.

Therefore, various examinations have been made on the temperature and time of the heat treatment in order to carry out sufficient sterilization without causing the above-mentioned deterioration in quality, but satisfactory results have not yet been obtained.

[Means for solving problems]

In such an actual situation, the present inventor has conducted diligent research to solve the above-mentioned problems, and as a result, raw or frozen peeled clams (herein referred to as “raw peeled clams”)
It has been found that the sterilization can be performed sufficiently under mild sterilization conditions, that is, heating conditions with an F ₀ value of 5 or less, by using a product treated with 0.2 to 1.0 wt% citric acid solution.
The present invention has been completed.

That is, in the present invention, when producing vongole sauce, raw clams treated with a 0.2 to 1.0% by weight citric acid solution are added to and mixed with another source material, and then F _0.
The present invention provides a method for producing vongole sauce, which comprises performing heat sterilization within a value range of 4 to 5.

In the present invention, as a method for treating raw clams with a citric acid solution, a method of immersing raw clams in a citric acid solution, or a method of spraying a citric acid solution on raw clams is used, A dipping method that is simple and has a reliable effect is preferable. Particularly in the case of frozen peeled clams, it is preferable to thaw them together by immersing them in a citric acid solution.

The concentration of citric acid solution used for this is 0.2-1.0% by weight
(Hereinafter referred to as%), and 0.4 to 0.7% is particularly preferable. If the concentration is less than 0.2%, the sterilization is insufficient and the flavor of the clams is reduced, and if it exceeds 1.0%, the sourness becomes too strong, which adversely affects the taste of the sauce.

The raw clams thus treated with the citric acid solution are added to and mixed with other source materials according to a conventional method. As the other source material, that is, as the sauce base, various ones can be used according to preference, but since the raw clams themselves treated with citric acid solution have sourness, those based on sourness, such as tomato sauce Is preferred.

Then, the obtained vongole sauce is filled in a container such as a retort pack or a can and sterilized by heating. The heat sterilization is performed under milder conditions than the conventional ones, that is, in the range of F ₀ values of 4 to 5. For example, in the case of vongole tomato sauce, sufficient sterilization can be performed by heat treatment at 115 ° C. for 30 minutes.

〔The invention's effect〕

As described above, according to the method of the present invention using the raw clams treated with citric acid solution, since sufficient sterilization is performed by mild heat treatment, the burnt odor of the sauce due to severe heat treatment, hardening of clams It is possible to obtain a high quality vongole sauce that can be distributed at room temperature without causing an increase in wedges or browning of the sauce.

〔Example〕

 Next, examples will be described.

Example 1 Frozen raw peeled clams were immersed in three times 0.4% citric acid solution and thawed overnight.

Separately, 10 parts by weight of onion (hereinafter referred to as "part") 3 parts of carrots and 2 parts of celery were chopped, and 0.5 part of garlic was finely chopped, and the mixture was fried with 5 parts of butter. Furthermore, 2 parts of wheat flour was added thereto, and the mixture was uniformly mixed and heated on low heat to obtain roux. 50 parts water and 1 tomato puree in this roux
5 parts of wine and 1.5 parts of wine were added, and the mixture was boiled for about 30 minutes while avoiding burning over low heat. Next, 10 parts of the above-treated clams, 0.5 part of salt, 0.5 part of sugar and a small amount of strained pepper were added and boiled to obtain a vongole tomato sauce. 300 g of this sauce was filled in a No. 5 can, and sterilized by heating under pressure at 115 ° C. for 30 minutes using a hot water retort device to obtain a vongole tomato sauce of the present invention (F ₀ value 4.5). The obtained sauce had no problems such as odor and browning, had a rich flavor of clams, and did not deteriorate even at room temperature for 6 months.

Example 2 A 0.7% citric acid solution was evenly sprayed on raw clams and allowed to stand for 1 hour.

This was treated by the same formulation and method as in Example 1 to obtain vongole tomato sauce of the present invention (F ₀ value 4.5).

The obtained sauce had no problems such as odor and browning, had a good taste of clams, and had no problem even when it was distributed at room temperature for 6 months.

Test Example 1 Vongole tomato sauce was obtained in the same manner as in Example 1 except that the concentration of citric acid was shown in Table 1 below. A storage test was performed on the obtained sauce at 37 ° C. for 2 weeks to measure how many cans in 50 cans were putrefaction.

In addition, a sensory test was conducted on the color tone, aroma, and taste of the sauce after the storage test. The number of panelists was ten, and the number of people who answered that they were preferable was calculated. The results are shown in Table 1.

Comparative Examples 1 to 2 Comparative Example 1 is the same as Example 1 except that the citric acid solution is not used and thawed with water, and the heat sterilization treatment is further performed at 118 ° C. for 30 minutes without using the citric acid solution. Comparative example 2 was prepared. For these, the same measurement as in Test Example 1 was performed. The results are shown in Table 2.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References Shufu to Seikatsusha Co., Ltd. Edition and publication “Complete book of science and technology dictionary” (Sho 52.12.10) P. 1084-1090 “Food Additives Handbook 1964 Edition” Foods and Kagakusha Co., Ltd. 52-53

Claims (1)

[Claims] 1. When manufacturing vongole sauce, 0.2
~ 1.0 wt% citric acid solution-treated raw clams are added to and mixed with other source materials, and then heat sterilized within an F ₀ value range of 4 to 5, which is a method for producing vongole sauce. .