JPH08266252A - Production of low viscous pasta sauce - Google Patents

Abstract

PURPOSE: To provide a method for producing a low viscous pasta sauce, capable of extremely smoothly producing the low viscous pasta sauce packed in a container, having a constant high qualtiy, enabling to homogeneously pack the ingredients and the liquid part into the container, extremely low in the viscosity at the ordinary temperature or substantially not having the viscosity, having a simple and good taste, and improving the throat passability of boiled pasta, when put on the boiled pasta. CONSTITUTION: A method for producing a pasta sauce having a viscosity of <=50cp at the ordinary temperature comprises compounding water in an amolunt of 10-40% based on the whole amount of the water to be used for the production of the pasta sauce, and waxy starch in an amount of 1.5-5.5wt.% based on the whole weight of the pasta sauce just beofre packed into a container, with other raw materials for the pasta sauce, packing the produced cncentrated pasta sauce having a viscosity of 1000-7000cp at 70-90 deg.C together with the remaining water into the container, and subsequently subjecting the produced pasta sauce to a thermal sterilization treatment. And the low viscosity pasta sauce packed in the container and obtained by the method.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing low viscosity pasta sauce. More specifically, the present invention is a so-called soup type so-called pasta sauce having a very low viscosity, and according to the method of the present invention, the ingredients and liquid parts in the pasta sauce are evenly distributed in each container. It is possible to smoothly manufacture a low-viscosity pasta sauce contained in a container, which is filled in a container, has a refreshing mouthfeel, and has a smooth pasta when it is applied to pasta and has a smooth throat.

[0002]

2. Description of the Related Art Due to changes in lifestyle and women's social advancement, many foods that can be easily eaten as they are or without being cooked are being used. Pasta sauce is no exception to this, and retort packs and canned pasta sauce have become popular in recent years. As pasta sauce, high-viscosity sauces such as meat sauce have been mainly used in the past, but due to diversification of consumers' tastes, the viscosity of consommé soup is extremely low or almost non-viscous. Many soup-type low-viscosity pasta sauces have been sold in recent years. Soup-type low-viscosity pasta sauce is preferred by consumers because it has a refreshing mouthfeel and a good texture, and when pasta is slippery and the throat passes smoothly, it is in demand. Is growing.

In the production of retort packs and canned pasta sauce, usually, pasta sauce is manufactured in a batch in a cooking pot or the like, which is then pumped from the bottom of the cooking pot or the like through a pipe, and in some cases a cushion tank. After being put into a hopper of a filling machine, and then subdivided into containers such as retort pouches and cans, the mixture is heat-sterilized. In that case, if the pasta sauce has a high viscosity such as meat sauce, if the stirring in the cooking pot is sufficient, heavy ingredients will settle during transportation to the hopper or filling into the container. Moreover, problems such as floating of light oils and fats do not occur, and a pasta sauce in a container can be obtained in which ingredients and liquid parts are evenly distributed and filled in each container.

However, in the soup type pasta sauce having almost no viscosity, even if the pasta sauce is sufficiently stirred in the cooking pot at the time of production, a stirring device is attached to the cushion tank or the hopper of the filling machine. Even if the pasta sauce is temporarily stored or filled into the container while stirring, the pasta sauce with extremely low viscosity floats above the sauce, while those with a low specific gravity such as fats and oils, while vegetables and seafood. Among the ingredients such as meat, those with a large specific gravity settle at the bottom of the sauce. for that reason,
When the pasta sauce from the bottom of the cooking pot is sequentially transported to the filling machine through the pipes and the like and filled into the container, immediately after the start of the transportation, the pasta sauce containing a large amount of ingredients with a large specific gravity is transported through the pipes and filled into the container, At the final stage of transportation, pasta sauce, which is low in ingredients and high in liquid content, is transported through a pipe and filled in a container. As a result, pasta sauce in a container with a high content of ingredients and pasta sauce in a container with a low content of ingredients will be produced, the contents of the filling of each container will be uneven, and the quality of the product will be It is also a cause of deterioration and reliability of the product.

In order to eliminate the above-mentioned uneven filling of the pasta sauce, a method of separately filling the ingredients and the liquid portion of the pasta sauce into each container has been tried. However, in that case, a filling device for the ingredients and a filling device for the liquid portion are required, resulting in high equipment cost and complicated filling work, which eventually leads to an increase in product price. Moreover, in the case of the method of separately filling the ingredients and the liquid portion, since the ingredients and the liquid portion are often cooked separately, it becomes difficult to adjust the texture and flavor of the entire pasta sauce, There is a drawback that it is difficult to obtain pasta sauce with good texture and flavor.

Further, for the purpose of eliminating the drawbacks of the above-mentioned method of separately filling the container with the ingredients and the liquid portion,
A method has been proposed in which potato starch and modified starch are added to the liquid part of the soup containing the ingredients before filling to give the soup a viscosity so that the ingredients and the liquid part are uniformly filled in each container. (Japanese Patent Laid-Open No. 4-71473). And, in the case of this method, sedimentation of ingredients from the soup can be prevented to some extent, and the problem of uneven filling can be solved to some extent, but since modified starch is used, problems remain in terms of taste, and Due to the use of potato starch and modified starch, the product obtained by heat sterilization after filling the container has a considerable viscosity, and it is required that the product has no or extremely low viscosity. It was found to be unsuitable for low viscosity pasta sauce.

[0007]

DISCLOSURE OF THE INVENTION An object of the present invention is to remove ingredients such as ingredients in a pasta sauce from a liquid portion when transporting the pasta sauce from a cooking pot or the like through a pipe or the like and when filling the container with the pasta sauce. Each container can be uniformly filled with ingredients and liquid parts without settling and separation, and the final product obtained by heat sterilization has very little or no viscosity in the liquid part. The object is to provide a high-quality, low-viscosity pasta sauce which has a smooth and good taste, and has good slipperiness when applied to pasta and has a good throat, and a method for producing the same.

[0008]

In order to achieve the above object, the present inventors have proposed a low-viscosity pasta sauce in a container,
Various studies have been conducted from the viewpoint of the raw material, cooking method, container filling method, filling device and so on. As a result, 10-40% of the water content used in the pasta sauce formulation was used and waxy starch was used in place of the potato starch or the modified starch used in the prior art as a viscosity imparting component for the sauce. By making concentrated pasta sauce with a viscosity of 1,000-7,000 cp, which is higher than that of the final product, and filling this pasta sauce into a container, the ingredients and liquid part in the pasta sauce are evenly distributed in each container. When the paste is added to the pasta sauce in the filled container and the remaining water is added to the pasteurized material, the viscosity at room temperature is 50 cp or less. The present invention has been completed by finding that a viscous pasta sauce can be obtained.

That is, the present invention is based on 10-40% of the water used in the pasta sauce formulation and 1.5-5.5 based on the total weight of the pasta sauce just prior to filling the container.
Using a waxy starch of weight% together with other raw materials for pasta sauce, the viscosity at 70 to 90 ° C. is 1,000 to
Prepare a concentrated pasta sauce of 7,000 cp, fill the container with the concentrated pasta sauce and the remaining water in the container, and then heat sterilize to obtain a pasta sauce having a viscosity of 50 cp or less at room temperature. The method for producing a low-viscosity pasta sauce is characterized in that And this invention includes the low viscosity pasta sauce in a container obtained by the above method.

Here, the value of the viscosity of the pasta sauce before filling the container and after filling the container in the present specification is
Viscosity when measured by the following method. Method for measuring viscosity of pasta sauce : (1) Viscosity at 70 to 90 ° C .: Pasta sauce is strained with a 9-mesh net to remove the ingredients, and the passing liquid is put in a container.
The rotor (No. 4 rotor) was rotated for 1 minute at 60 rpm using a B-type viscometer (type BL; manufactured by Tokyo Keiki Co., Ltd.) by leaving it in a constant temperature bath at each temperature for 5 minutes. The subsequent viscosity was measured. (2) Viscosity at room temperature (25 ° C): 9 pasta sauce
Strain with a mesh net to remove the ingredients, put the passing liquid in a container, leave it in a constant temperature bath at a temperature of 25 ° C for 5 minutes, and use a B-type viscometer (type BL; manufactured by Tokyo Keiki Co., Ltd.) Viscosity was measured after rotating the rotor (No. 1 rotor) at a rotation speed of 60 rpm for 1 minute.

The "low viscosity pasta sauce" referred to in the present invention is
Any type of pasta sauce may be used as long as it has a viscosity of 50 cp or less at room temperature (25 ° C.) in the final product obtained by filling it in a container and subjecting it to heat sterilization, and its type is not limited. Therefore, if the low-viscosity pasta sauce of the present invention has a viscosity at room temperature of 50 cp or less,
There is no limitation on the type of ingredients contained in the pasta sauce, the raw materials used for producing the pasta sauce, spices, seasonings, and the like, and the ingredients suitable for each pasta sauce may be used for production. Although not limited, in the low-viscosity pasta sauce of the present invention, as ingredients, for example, vegetables such as carrots, potatoes, onions, peppers, cauliflower, broccoli, bamboo shoots; shiitake, shimeji,
Various mushrooms such as mushrooms, enoki mushrooms, oyster mushrooms, jellyfishes; corn and other grains; beans such as green peas; seaweeds; clams, clams, clams, scallops, shrimp, crabs, squid, octopus, sardines, tuna, salmon, horse mackerel, Seafood such as Thailand; livestock meat such as pork, beef and chicken; livestock products such as ham, bacon and sausage; dairy products such as cheese can be used. Examples of the seasonings and spices include butter, salad oil, olive oil, margarine, ginger, garlic, salt, pepper, sugar, sugar beet, honey, wine, beer, sake, brandy, ketchup, sauce, vinegar,
Various things such as wine vinegar can be used.

The solid content of ingredients such as ingredients in the low-viscosity pasta sauce of the present invention is not particularly limited and can be adjusted according to the type of pasta sauce. Keeping the solid content in the product within the range of about 5 to 40% by weight makes it easier to fill the container uniformly and moreover, the pasta sauce obtained has a bad texture. Not too much and preferred.

In the present invention, the cooking method of pasta sauce is not particularly limited, and an appropriate cooking method can be adopted depending on the type of pasta sauce and the type of material used.
However, in the present invention, in the cooking stage of the concentrated pasta sauce before filling the container, the cooking is performed using 10 to 40% of water based on the total weight of the water used in the pasta sauce formulation. Is required, and it is preferable to cook using 25 to 35% of water. Here, the water content in the present invention is not limited to water and hot water,
In addition, it also includes water contained in liquid materials such as soy sauce, milk, and wine that have a high water content. Therefore, the low-viscosity pasta sauce of the present invention is used in consideration of the amount of water contained in those liquid materials.

If the amount of water used during cooking is less than 10% by weight based on the total weight of the water used in the pasta sauce formulation, it becomes difficult to control the taste and flavor of the pasta sauce during cooking, and the pasta sauce becomes difficult to control. The final product obtained by filling and adding the residual water content and heat sterilization treatment is inferior in taste and flavor. On the other hand, if the amount of water used during cooking exceeds 40% by weight based on the total weight of the water used in the pasta sauce formulation, even if waxy starch is used within the range of 1.5 to 5.5% by weight, It becomes difficult to make the viscosity at 70 to 90 ° C. of the concentrated pasta sauce just before filling into 1000 cp or more, and filling unevenness occurs. And in that case, the viscosity of the concentrated pasta sauce just before filling is adjusted to 100
When waxy starch is used in an amount of more than 5.5% by weight in order to achieve 0 cp or more, when the container is filled with the concentrated pasta sauce and the remaining water is filled and heat sterilization is performed, the room temperature of the final product ( Viscosity at 25 ° C is 50c
It does not become p or less, and a low-viscosity pasta sauce having a smooth and good texture cannot be obtained.

Water may be added at the time of preparing the concentrated pasta sauce before filling, either at once or in several times depending on the type of pasta sauce and the cooking method. It suffices that the total amount of water used before filling is in the range of 10 to 40% based on the total weight of water used in the pasta sauce formulation.

Further, in the present invention, in the stage until the pasta sauce is filled into the container, the pasta sauce is added in an amount of 1.5 to 1.5 based on the total weight of the pasta sauce immediately before being filled into the container.
Add 5.5% by weight of waxy starch to 70-9
The concentrated pasta sauce has a viscosity at 0 ° C. of 1,000 to 7,000 cp. The waxy starch used in the present invention is a starch obtained from so-called waxy seeds (glutinous rice) grains, and as a typical example thereof, waxy corn starch obtained from waxy corn (glutinous corn), starch obtained from glutinous rice, Examples thereof include starch obtained from sorghum. Of these, waxy cornstarch is preferable from the viewpoint of easy availability.

When the amount of waxy starch added is less than 1.5% by weight based on the total weight of the concentrated pasta sauce immediately before filling the container, the viscosity of the concentrated pasta sauce at 70 to 90 ° C. is 1,000 cp or more. It becomes impossible to uniformly fill each container with the ingredients and the liquid portion. In addition, the amount of waxy starch added was 5. based on the total weight of the concentrated pasta sauce just before filling the container.
If it exceeds 5% by weight, the concentrated pasta sauce is 70 to 90 ° C.
When the viscosity of the final product is more than 7,000 cp and the pasta sauce having a viscosity of more than 7,000 cp is filled in a container and the remaining water is filled and heat sterilization is performed, the viscosity of the final product at room temperature is increased. Does not fall below 50 cp,
The smooth texture is lost and the low viscosity pasta sauce cannot be obtained. The amount of waxy starch added was 1. based on the total weight of concentrated pasta sauce just prior to filling the container.
It is preferably 8 to 4.5% by weight.

The waxy starch may be added to the pasta sauce at any time before the pasta sauce is filled into the container, but if it is added at the early stage of cooking,
Since the viscosity of the cooking ingredients becomes too high and cooking becomes difficult, the waxy starch is added at the time when the cooking of the pasta sauce is almost completed, and after the addition, the mixture is heated with stirring for a while to make the viscosity of the concentrated pasta sauce 1 above. 1,000 ~
It is preferable to prepare the product of 7,000 cp and then fill the container. In addition, when adding the waxy starch to the pasta sauce, the waxy starch is dispersed in the water by using a part of the above-mentioned 10 to 40% by weight of water used in the step of filling the pasta sauce into the container. When the waxy starch is added to the sauce, the waxy starch can be uniformly and quickly dispersed in the pasta sauce, and incomplete dispersion of the waxy starch or generation of lumps due to undissolved waxy starch can be prevented.

The viscosity is 1,000 to 7,000 cp (70
The filling of the concentrated pasta sauce adjusted to ~ 90 ° C) into the container may be performed using a pasta sauce filling device and a filling method that have been conventionally used, and there is no particular limitation. For example, as described above, the concentrated pasta sauce cooked in the cooking pot and having the viscosity adjusted to 1,000 to 7,000 cp (70 to 90 ° C.) is used as a hopper of a filling machine through a pipe using a transportation pump or the like. The hopper in that case may be equipped with a stirrer or may not be equipped with a stirrer. The temperature of the pasta sauce when filling the container is not particularly limited, but the temperature of the cooked concentrated pasta sauce is still 70 to 9
If the container is filled at a temperature of 0 ° C, the viscosity of the concentrated pasta sauce can be kept in the above range of 1,000 to 7,000 cp, and the uneven filling of the ingredients and the liquid portion can be prevented more effectively. This is preferable because the amount of heat from the outside required for the heat sterilization treatment described below can be reduced and the thermal efficiency can be improved. Further, the container for filling the pasta sauce may be any as long as it can withstand the heat sterilization treatment, for example, various retort pouches conventionally used, cans for canning, bottles, etc. may be used. it can.

Then, after filling the container with the pasta sauce, at the same time as filling the container, or before filling the container with the pasta sauce, the remaining water (that is, all of the water used in the pasta sauce formulation) is left in the container in advance. 90-60% water based on weight). The temperature of the water at that time is not particularly limited, but if the temperature is set to the same level as the concentrated pasta sauce filled in the container, the concentrated pasta sauce filled in the container and the remaining water are uniformly mixed. Therefore, it is preferable. Then, before or at the same time as or after sealing the container filled with the pasta sauce and filled with the remaining water, heat sterilization is performed. The temperature and time of the heat sterilization treatment can be adjusted according to the type of pasta sauce, etc., but usually at a temperature of about 102 to 130 ° C,
It may be performed for about 10 to 90 minutes. By performing the above series of steps, the ingredients and the liquid portion are uniformly filled in each container, and the viscosity at room temperature (25 ° C.) is 50 cp or less. No, it is a high-quality containerized low-viscosity pasta sauce with a good texture that is refreshing and palatable, slippery pasta and throat-like when applied to pasta without causing spots between products. You can get it smoothly.

[0021]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In the following examples,% means% by weight.

Example 1 (1) A cooking pot equipped with a steam jacket, 30k butter
g and 65 kg of soybean salad oil were added and heated, and 25 kg of grated ginger was added and fried. Next, 100 kg of loosened shimeji mushrooms, 150 kg of sliced shiitake mushrooms and 12 kg of sliced mushrooms were added, and then water was added to bring the total amount to 580 kg and the mixture was heated to 90 ° C. After adding a total of 20 kg of seasonings and spices, 26 kg of waxy cornstarch is dispersed in 74 kg of water, added, and heated to 90 ° C. with stirring to obtain a concentrated pasta sauce having a viscosity at 70 ° C. of 3,500 cp. (3.7% of waxy corn starch added based on total weight of concentrated pasta sauce). (2) The concentrated pasta sauce obtained above is filled with a retort bag from the bottom of the cooking pot through a pipe using a transport pump (Izumi Food Machinery "FM4010").
Type ”) into a hopper equipped with a stirrer and put it in a retort bag with 80
It is filled at a rate of g / 1 bag (temperature of concentrated pasta sauce at the time of filling 70 ° C.), then water at a temperature of 70 ° C. is filled at a rate of 60 g / 1 bag, sealed, and then at temperature 130 ° C. for 15 minutes. It was heat-sterilized.

(3) In the above (2), the pasta sauce in a bag obtained immediately after the start of the filling operation, the pasta sauce in a bag obtained in the middle of the filling operation, and immediately before the end of the filling operation. 3 sachets of pasta sauce each
Each piece was taken out, and one of the three pieces was measured for the content rate of the ingredients (solid content) in the pasta sauce as follows, and it was as shown in Table 2 below. As for the remaining two pieces, 300 g of boiled spaghetti was put on one bag of pasta sauce as usual, and 5 panelists ate it according to the evaluation criteria shown in Table 1 below. When the quality was evaluated and the average value was taken, it was as shown in Table 2 below.

Content of ingredients (solid content) in pasta sauce
Measurement method : Open the bag, strain the contents with a 9-mesh sieve, measure the weight of the ingredients (solid content) remaining on the sieve, and use the following formula to determine the solid content ratio (% ) Was measured.

[0025]

[Formula 1] Content ratio (%) of ingredients (solid content) = {(B /
A) × 100 where A = 1 total weight of pasta sauce packed in one bag (1
40 g) B = weight (g) of residual ingredients (solid content) on the sieve

[0026]

[Table 1] [Evaluation criteria for quality of pasta sauce] Rating: Content 5 points: Pasta sauce contains a good amount of ingredients, it is delicious, the liquid part of the pasta sauce is silky and has no viscosity at all, it has a very good mouthfeel, and the spaghetti has a very slippery and throat-like passage. Good and very good texture. 4 points: The ingredients are contained in the pasta sauce in an appropriate amount and the taste is good. The liquid part of the pasta sauce is silky and almost non-viscous, and the mouthfeel is good, and the spaghetti has a good smoothness and smooth throat passage. It has a texture. 3 points: almost delicious included substantially moderate the Guzai in pasta sauce, the liquid portion of the pasta sauce is somewhat mouthfeel have low viscosity good, almost good as slip and throat Supage' tee, approximately It has a good texture. 2 points: Some ingredients were not enough in the pasta sauce, the liquid part of the pasta sauce was viscous and had a slightly bad mouthfeel, and the spaghetti had a slight slip and throat passage, and the texture was slightly bad. is there. 1 point: Insufficient ingredients in the pasta sauce, the liquid part of the pasta sauce was quite viscous and had a bad mouthfeel, and the spaghetti had a poor slipperiness and throat-passing, resulting in a bad texture. is there.

Examples 2 and 3 (1) Instead of 26 kg of waxy cornstarch dispersed in 74 kg of water in Example 1 (1), 13 kg of waxy cornstarch was dispersed in 87 kg of water. To obtain a concentrated pasta sauce having a viscosity of 1,300 cp at 70 ° C. (the amount of waxy corn starch added is 1.9% based on the total weight of the concentrated pasta sauce) (Example 2) or 36 kg of waxy corn starch is dispersed in 64 kg of water. And put it in 70 ℃
To obtain a concentrated pasta sauce having a viscosity of 6,500 cp in Example (additional amount of waxy corn starch 5.1% based on the total weight of the concentrated pasta sauce) (Example 3) (1) and (2). In the same manner as the above), a pasta sauce in a bag was produced. (2) In the same manner as in (3) of Example 1, in the above (1), the bag-shaped pasta sauce obtained immediately after the start of the filling operation and the bag-filled pasta sauce obtained in the middle of the filling operation. Take out three pasta sauces and three pasta sauces in a bag obtained immediately before the end of the filling work, and for one of the three, carry out the content ratio of the ingredients (solid content) in the pasta sauce. When measured in the same manner as in Example 1, the results are shown in Table 2 below. For the remaining 2 pieces, boiled spaghetti 3 as usual.
When pasta sauce for one bag is applied to 00g, five panelists eat it, the quality is evaluated according to the evaluation criteria shown in Table 1 above, and when the average value is taken, The results are shown in Table 2 below.

Comparative Examples 1 and 2 (1) Instead of 26 kg of waxy cornstarch being dispersed in 74 kg of water in (1) of Example 1, 8 kg of waxy cornstarch was added to each of 9 parts of water.
After being dispersed in 2 kg and charged, the viscosity at 70 ° C. is 82.
Do you get 0 cp of concentrated pasta sauce (addition of waxy corn starch based on total weight of concentrated pasta sauce 1.
1%) (Comparative Example 1) or waxy corn starch 45
kg was dispersed in 55 kg of water and added to obtain concentrated pasta sauce having a viscosity at 70 ° C. of 9,200 cp (addition amount of waxy corn starch 6.4% based on the total weight of the concentrated pasta sauce) (Comparative Example 2). Except for the above, a bag-shaped pasta sauce was manufactured in the same manner as in (1) and (2) of Example 1. (2) In the same manner as in (3) of Example 1, in the above (1), the bag-shaped pasta sauce obtained immediately after the start of the filling operation and the bag-filled pasta sauce obtained in the middle of the filling operation. Take out three pasta sauces and three pasta sauces in a bag obtained immediately before the end of the filling work, and for one of the three, carry out the content ratio of the ingredients (solid content) in the pasta sauce. When measured in the same manner as in Example 1, the results are shown in Table 2 below. For the remaining 2 pieces, boiled spaghetti 3 as usual.
When pasta sauce for one bag is applied to 00g, five panelists eat it, the quality is evaluated according to the evaluation criteria shown in Table 1 above, and when the average value is taken, The results are shown in Table 2 below.

[0029]

[Table 2]

From the results in Table 2 above, 10 to 40% of the water used in the pasta sauce formulation and 1.5 to 5.5% based on the total weight of the pasta sauce just prior to filling the container.
Of waxy cornstarch with other ingredients for pasta sauce and a viscosity of 1,000 at 70-90 ° C.
In the case of Examples 1 to 3 in which a concentrated pasta sauce having a volume of ~ 7,000 cp is prepared, the container is filled with the remaining moisture, and then heat sterilization is performed to produce a container-containing pasta sauce. In addition, each bag is filled with ingredients and liquid part uniformly, and the pasta sauce obtained has a viscosity of 50 cp or less at room temperature, and the liquid part of the pasta sauce has no viscosity. It can be seen that it is absent or very small and has a good, smooth mouthfeel, so that the spaghetti with pasta sauce has a very smooth and throat-passing and very good texture.

On the other hand, the amount of waxy corn starch added was 1.1%, which was lower than in the present invention, so that the viscosity of the concentrated pasta sauce before filling was 1,0.
In the case of Comparative Example 1 lower than 00 cp, it is understood that the filling of the ingredients and the liquid portion into each bag is not performed uniformly, and a bag containing a large amount of ingredients and a bag containing a small amount of ingredients are produced. Also,
In the case of Comparative Example 2 in which the amount of waxy corn starch added was 6.4%, which was higher than in the present invention, and thus the viscosity of the concentrated pasta sauce before filling was higher than 7,000 cp, the remaining moisture was filled, The pasta sauce obtained by heat sterilization has a high viscosity and does not fall below 50 cp, and as a result, a low-viscosity pasta sauce with a refreshing mouthfeel cannot be obtained, and the spaghetti with the pasta sauce has a bad slippery throat. You can see that the street is bad.

Example 4 (1) In a cooking pot equipped with a steam jacket, add olive oil 3
5 kg and 35 kg of soybean salad oil were put and heated, and 20 kg of garlic chopped was added and fried. Next, 120 kg of shimeji mushroom, 45 kg of carrot and 50 kg of water are added and heated at 90 ° C. until the carrot becomes soft.
Next, after adding a total of 55 kg of seasonings and spices, 20 kg of waxy cornstarch was dispersed in 70 kg of water, and the mixture was heated to 90 ° C. with stirring to obtain a concentrated pasta sauce having a viscosity of 7,000 cp at 70 ° C. Was obtained (amount of waxy corn starch added based on total weight of concentrated pasta sauce 4.4%). (2) The concentrated pasta sauce obtained above was put into the hopper with a stirrer of the same retort bag filling and filling machine as used in Example 1 from the bottom of the cooking pot through the piping using the transport pump, and the retort pouch was filled. At a rate of 60 g / 1 bag (the temperature of the concentrated pasta sauce at the time of filling is 70 ° C.), and then 12 parts of water
Filled at a rate of 0 g / 1 bag, sealed, and then at a temperature of 130 ° C.
It heat-sterilized for 15 minutes.

(3) In the same manner as in (3) of Example 1, in the above (2), the pasta sauce in a bag obtained immediately after the start of the filling operation, obtained in the middle of the filling operation. Take out 3 each of the pasta sauce in a bag and the pasta sauce in a bag obtained immediately before the end of the filling work, and for one of the three, the content of the ingredients (solid content) in the pasta sauce. When the ratio was measured in the same manner as in Example 1, it was as shown in Table 3 below. As for the remaining two pieces, 300 g of boiled spaghetti as usual was covered with one bag of pasta sauce and had five panelists eat it.
The quality was evaluated according to the evaluation criteria shown in 1 and the average value was taken. The results are shown in Table 3 below.

Comparative Example 3 (1) Instead of adding 20 kg of waxy cornstarch to 70 kg of water in the same manner as in (1) of Example 4, 10 kg of potato starch and modified starch (“SMS manufactured by Matsutani Chemical Industry Co., Ltd.” -747 ") 6.2 kg of water 75
After being dispersed in kg and charged, the viscosity at 70 ° C. is 7,
A packed pasta sauce was produced in exactly the same manner as in Example 4 except that 000 cp of concentrated pasta sauce was obtained (total amount of potato starch and modified starch added based on the total weight of concentrated pasta sauce was 3.6%). . (2) In the same manner as in (3) of Example 1, in the above (1), the bag-shaped pasta sauce obtained immediately after the start of the filling operation and the bag-filled pasta sauce obtained in the middle of the filling operation. Take out three pasta sauces and three pasta sauces in a bag obtained immediately before the end of the filling work, and for one of the three, carry out the content ratio of the ingredients (solid content) in the pasta sauce. When measured in the same manner as in Example 1, it was as shown in Table 3 below. For the remaining 2 pieces, boiled spaghetti 3 as usual.
When pasta sauce for one bag is applied to 00g, five panelists eat it, the quality is evaluated according to the evaluation criteria shown in Table 1 above, and when the average value is taken, The results are shown in Table 3 below.

Example 5 (1) 62 kg of soybean salad oil and 11 kg of sesame oil were put in a cooking pot equipped with a steam jacket, stirred and heated, and 5 kg of chopped garlic was added and fried, and then boiled enoki mushroom (20 mm) Cut) 100kg, Boiled bamboo shoots (thickness 5mm, length 20mm, width 15mm
Piece) 100kg, 1 slice of boiled mushrooms
00kg, 100k boiled shimeji
g and 75 kg of water reconstituted fungus salmon striated. Furthermore, 20 kg of white soy sauce, 15 kg of sake, and a total of 56 kg of seasonings and spices are added, and water is added to bring the total amount to 925 kg.
I made it. 24.6 kg of waxy cornstarch dispersed in 50.4 kg of water was added to the place where the temperature reached 90 ° C. by heating under stirring, and the mixture was heated to 90 ° C. while stirring again and the viscosity at 70 ° C. was 3,200 cp. Concentrated pasta sauce (2.5% of waxy corn starch based on the total weight of the concentrated pasta sauce) was obtained. (2) The concentrated pasta sauce obtained above was put into the hopper with a stirrer of the same retort bag filling and filling machine as used in Example 1 from the bottom of the cooking pot through the piping using the transport pump, and the retort pouch was filled. At a rate of 77 g / 1 bag (the temperature of the concentrated pasta sauce at the time of filling is 70 ° C.), and the temperature is 80
It was filled with hot water of ℃ at a rate of 43 g / 1 bag, sealed, and then heat sterilized at a temperature of 130 ℃ for 15 minutes.

(3) In the same manner as in (3) of Example 1, in the above (2), the pasta sauce in a bag obtained immediately after the start of the filling operation, obtained in the middle of the filling operation. Take out 3 each of the pasta sauce in a bag and the pasta sauce in a bag obtained immediately before the end of the filling work, and for one of the three, the content of the ingredients (solid content) in the pasta sauce. When the ratio was measured in the same manner as in Example 1, it was as shown in Table 3 below. As for the remaining two pieces, 300 g of boiled spaghetti as usual was covered with one bag of pasta sauce and had five panelists eat it.
The quality was evaluated according to the evaluation criteria shown in 1 and the average value was taken. The results are shown in Table 3 below.

[0037]

[Table 3]

From the results in Table 3 above, 10-40% of the water used in the pasta sauce formulation and 1.5-5.5% by weight of waxy corn starch based on the total weight of the pasta sauce just prior to filling the container. Is used together with other raw materials for pasta sauce, the viscosity at 70 to 90 ° C is 1,0.
In the case of Examples 4 and 5 in which a pasta sauce having a capacity of 00 to 7,000 cp was prepared, the container was filled with the pasta sauce, the remaining water was further filled, and then heat sterilization treatment was performed,
Each bag should be filled with ingredients and liquid part evenly, and the pasta sauce obtained should have a viscosity of 50 cp or less at room temperature, and the pasta sauce should have no viscosity at all. It can be seen that it has a very small, silky and good mouthfeel, so that the spaghetti with pasta sauce has a very good slip and throat feel and a very good mouthfeel.

On the other hand, in the case of Comparative Example 3 in which potato starch and modified starch were used instead of waxy cornstarch, the concentrated pasta sauce had the same viscosity of 1,000 in the present invention. ~ 7,0
Even at 00 cp (70 ° C), the final product obtained by filling the bag with concentrated pasta sauce, adding the remaining water, sealing and heat sterilizing the product has a viscosity at room temperature of 160 c.
It is p, it is quite high, it does not fall below 50 cp, the resulting pasta sauce has a high viscosity, lacks a smooth texture, and the spaghetti with the pasta sauce does not slip well and has a bad throat I understand.

[0040]

According to the method of the present invention, each container is uniformly filled with ingredients and liquid parts, and the viscosity at room temperature (25 ° C.) is 50 cp or less and the viscosity is extremely small or viscous. Between the products, a low-viscosity pasta sauce in a high-quality container, which has a good mouthfeel, has a refreshing and good mouthfeel, slips pasta when struck with pasta, and has a good mouthfeel, is provided between products. It can be obtained very smoothly without causing spots.

Claims (2)

[Claims] 1. A water content used in a pasta sauce formulation.
0-40%, and 1.5-5.5% by weight of waxy starch, based on the total weight of the pasta sauce just before filling the container, with other pasta sauce ingredients, 70-
Prepare a concentrated pasta sauce having a viscosity of 1,000 to 7,000 cp at 90 ° C., fill the container with this concentrated pasta sauce and the remaining water, and then heat sterilize the mixture at room temperature. Is a pasta sauce having a viscosity of 50 cp or less, and a method for producing a low-viscosity pasta sauce. 2. A low-viscosity pasta sauce in a container obtained by the method of claim 1.