JPH10150956A - Sauce for pasta - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject sauce that can sufficiently impart the flavor of leaf spices to the pasta such as spaghetti and also give a good appearance by specifying at least a part of the particle size of crashed leaf spices to be formulated to a sauce for the pasta. SOLUTION: Leaf spices to be formulated to pasta sauce (basil, oregano) are crashed and 5-100wt.% (preferably 20-80wt.%) of the whole spices are adjusted in particle sizes to 0.2-5mm (preferably 0.5-3mm). The amount of the leaf spices is 0.5-80wt.%, preferably 1-60wt.% based on the whole sauce for pasta.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sauce for pasta, which can give a flavor of spice itself of leaves to a pasta such as spaghetti and can give a very good appearance. .

[0002]

2. Description of the Related Art Conventionally, as sauces for pasta, canned products, retort products, powder products and products obtained by combining retort products and powder products have been known. A sauce composition consisting of bamboo shoots, mushrooms, a pasta sauce containing a thickener and a seasoning as main components (Japanese Patent Laid-Open No. 59-120074), a paste composition made of pickled plum, marinated with shim and dried kelp (Japanese Patent Laid-Open No.
JP-A-203171), a sauce for pasta obtained by rapidly kneading a mixture of an oil and fat, a powder seasoning, an emulsifier and, if necessary, a powdered oil and fat (JP-A-63-279770).
JP, JP-A-5-344871), 0.1 to 2.0% of monoglyceride and 0.1 to 10% of modified starch as emulsifiers (Japanese Patent Application Laid-Open No. 5-252914), a sauce for salad-flavored pasta containing acid, waxy starch thickener, and, if necessary, ingredients, seasonings, spices, etc. No. Hei 7-313116) has been proposed. However, when these proposed pasta sauces are added to pasta, the spices of the leaves are likely to flow down to the bottom of the food container together with the other sauce ingredients, and are difficult to hold on the pasta when eating, so that the leaf There is a problem that it is difficult to impart the flavor and appearance of the spice itself to pasta.

The present invention has been made in view of the above circumstances, and is intended for pasta such as spaghetti and the like, which can sufficiently impart the flavor of the spice itself to the leaves and can impart an extremely good appearance. The purpose is to provide the source.

[0004]

Means for Solving the Problems and Embodiments The present inventors have conducted intensive studies to achieve the above object, and as a result, by adjusting the crushed particle size of spices of leaves and including them in a sauce for pasta, While being able to sufficiently impart the flavor of the spices of the leaves to pasta such as spaghetti,
The present inventors have found that a pasta sauce which gives a very good appearance can be obtained, and the present invention has been accomplished.

That is, the present invention relates to a sauce for pasta containing a spice of crushed leaves, wherein 5 to 100% by weight of the whole spice of the leaves is crushed to a particle size of 0.2 to 5 mm. Provided is a sauce for pasta characterized by being blended.

Hereinafter, the present invention will be described in more detail. The pasta sauce of the present invention includes not only spaghetti but also macaroni (long macaroni, cut macaroni, etc.),
It can be applied as a sauce that imparts flavor to all types of pasta such as noodles (fetocine, lazanette, lasagna, etc.) and vermicelli.

[0007] The pasta sauce of the present invention is obtained by pulverizing and mixing leaf spices. The spices of leaves thus mixed include herbs and leaves that can be eaten in general. It is not particularly limited as long as it is a spice, for example, basil, oregano, marjoram, parsley, peppermint, rosemary, sage, savory, spearmint, tarragon, thyme, chives, dill, shiso etc. It can be suitably used. When these spices of leaves are pulverized, the condition in which the spices are mixed is not particularly limited. For example, raw materials (raw) itself, frozen raw materials, raw materials, etc. Heat-treated raw materials, frozen raw materials after heat treatment, or dried ones can be blended.For example, if the spices of the leaves have a bluedish smell, etc. It is more preferable to mix the raw materials in a frozen state in terms of flavor.

[0008] In the pasta sauce of the present invention, 5 to 100% by weight, especially 20 to 80% by weight of the whole of the spices of the leaf is added to the spices of the leaf by pulverizing and mixing the spices. 5 to 5 mm, especially 0.5 to 3 mm, which is used by pulverizing the spices of the leaves in this way. Since the spices of the leaves can be effectively retained on the pasta, the flavor and appearance of the spices of the leaves themselves can be firmly imparted to the pasta. Here, when a pasta sauce containing less than 5% by weight of a leaf spice ground to the above particle size range is added to the pasta, most of the leaf spice flows down to the bottom of the food container together with other pasta raw materials. However, when eating, it is difficult to be held on pasta, and the object of the present invention cannot be achieved. On the other hand, if the upper limit of the particle size range of the leaf spice is too large, when the pasta sauce is added to the pasta, the leaf spice easily flows to the bottom of the food container together with other pasta raw materials and eats. If the lower limit of the particle size range is too small, the presence of spices on the leaves will be lost when added to the pasta as a pasta sauce, resulting in poor appearance.

Here, as a method of pulverizing the spices of the leaves so as to have a particle diameter in the above specific range, first, the spices of the leaves are cut into a size of about 1 cm using a food cutter, a dicer or the like. , Comitrol (URSC
HEL LABORATORIES, INC.) Or a pulverizer such as a cutter mixer, specifically, for example, a method of pulverizing with a cutter mixer (manufactured by Aikosha) to adjust to a desired particle size is exemplified as a suitable method. Can be. Also, when mixing with the spices and other components of the leaves, the other components are mixed with the spices of the leaves that have been ground to some extent in advance, and the whole may be further pulverized to adjust the leaves to a desired particle size.
Or after mixing the spices of unmilled leaves with other ingredients,
The whole may be crushed to adjust the leaves to a desired particle size,
For example, after cutting the spices of the leaves to a size of about 1 cm, the spices of the leaves are mixed with the other sauce ingredients for pasta, and then further pulverized by a pulverizer such as a cutter mixer to obtain the spices of the leaves. Is preferably adjusted to a desired particle size.

The amount of the spices for the above-mentioned leaves in the sauce for pasta of the present invention is not particularly limited, and can be appropriately selected depending on the kind of the leaves and the kind of other components to be combined. 0.5 to 80% by weight, preferably 1 to 60% by weight, based on the whole sauce for pasta is desirable. By blending in such a range, the above-mentioned crushed leaf in a preferable texture and flavor is obtained. Spices can be kept on the pasta and the presence can be imparted very well. Here, if the amount of the spices for the leaves added as a raw material for the pasta sauce is too large, the flavor of the spices of the crushed leaves may be too strong, while if the amount of the spices is too small,
In some cases, the feeling of ingredients may not be sufficiently recognized.

[0011] In the pasta sauce of the present invention, various components usually blended as components of the pasta sauce can be appropriately blended as long as the effects of the present invention are not hindered. Such components include, for example, salt, olive oil,
Vegetable oils such as rapeseed oil, cottonseed oil, sesame oil, soybean oil, tallow,
Animal fats such as lard, sucrose, fructose, glucose, brown sugar and other sugars, seasonings containing amino acids, nucleic acids, etc., beef bouillon, chicken bouillon, pork bouillon, beef consomme, chicken consomme, pork consomme, etc. Seasonings including extract extract, seasonings including seafood extract such as fish, clams, scallops, acidulants such as citric acid and acetic acid, cheeses such as Parmesan cheese, goder cheese, cheddar cheese and processed products thereof, pine nuts , Vinegar such as rice vinegar, synthetic vinegar, vegetables such as tomato, carrot, onion, garlic, celery, leaves such as black pepper, white pepper, red pepper, nutmeg Other spices including herbs and the like.

[0012] The method for producing the pasta sauce of the present invention is not particularly limited, and the above components are appropriately blended.
It can be produced by a known method for producing pasta sauce.

[0013]

According to the pasta sauce of the present invention, when added to pasta such as spaghetti, the spices of the crushed leaves do not easily flow down to the bottom of the tableware container and are easily retained on the pasta when eating. Therefore, the flavor of the spice itself can be sufficiently imparted to the pasta,
An extremely good appearance can be provided.

[0014]

EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to the following examples. In addition, the compounding amount in each table is kg,%
Is% by weight.

[Example 1] 26 cut to about 1 cm
kg of frozen basil was mixed with other pasta sauce raw materials shown in Table 1, and the whole mixture was pulverized using a cutter mixer (manufactured by Aikosha). To obtain a pasta sauce.

Example 2 A sauce for pasta was obtained in the same manner as in Example 1, except that all of the ground basil was ground to a particle size of 0.2 to 5 mm.

Comparative Example 1 A pasta sauce was obtained in the same manner as in Example 1, except that 4% by weight of the whole ground basil was ground to a particle size of 0.2 to 5 mm. Was.

Comparative Example 2 A paste for pasta was obtained in the same manner as in Example 1, except that 96% by weight or more of the whole ground basil was ground so as to have a particle size of less than 0.2 mm. Was.

Comparative Example 3 A pasta sauce was obtained in the same manner as in Example 1, except that at least 96% by weight of the whole ground basil was ground so as to have a particle size larger than 5 mm.

Each of the pasta sauces (30 g) is mixed with freshly boiled spaghetti (equivalent to 100 g of dry noodles), and for each pasta sauce, the taste of basil itself, the sensory evaluation of the texture, the appearance, and the adhesion to pasta Visual evaluation was performed by five specialized panelists. The evaluation criteria are as follows. ◎: Good ○: Somewhat good Δ: Somewhat bad ×: Bad The above results are also shown in Table 1.

[0021]

[Table 1]

Example 3 70 cut to about 1 cm
kg of frozen basil was mixed with other pasta sauce raw materials shown in Table 2, and the whole mixture was ground using a cutter mixer (manufactured by Aikosha). To obtain a pasta sauce.

Example 4 A pasta sauce was obtained in the same manner as in Example 3, except that all the ground basil was ground to a particle size of 0.2 to 5 mm.

Comparative Example 4 A pasta sauce was obtained in the same manner as in Example 3, except that 4% by weight of the whole ground basil was ground so as to have a particle size of 0.2 to 5 mm. Was.

Comparative Example 5 A pasta sauce was obtained in the same manner as in Example 3, except that at least 96% by weight of the whole ground basil was ground to a particle size of less than 0.2 mm. Was.

Comparative Example 6 A pasta sauce was obtained in the same manner as in Example 3, except that the crushed basil was crushed so that at least 96% by weight of the whole crushed basil was larger than 5 mm in particle size.

The same evaluation as described above was performed by mixing 30 g of the pasta sauce with freshly boiled spaghetti (equivalent to 100 g of dry noodles). The results are also shown in Table 2.

[0028]

[Table 2]

[Example 5] 1k cut to about 1cm
g of frozen basil was mixed with other pasta sauce raw materials shown in Table 3, and the whole mixture was pulverized using a cutter mixer (manufactured by Aikosha). To obtain a pasta sauce.

Example 6 A pasta sauce was obtained in the same manner as in Example 5, except that all the ground basil was ground so that the entire grain size became 0.2 to 5 mm.

Comparative Example 7 A pasta sauce was obtained in the same manner as in Example 5, except that 4% by weight of the whole ground basil was ground so as to have a particle size of 0.2 to 5 mm. Was.

Comparative Example 8 A sauce for pasta was obtained in the same manner as in Example 5, except that 96% by weight or more of the whole ground basil was ground to a particle size of less than 0.2 mm. Was.

Comparative Example 9 A sauce for pasta was obtained in the same manner as in Example 5, except that at least 96% by weight of the whole ground basil was ground so as to have a particle size larger than 5 mm.

A freshly boiled spaghetti (equivalent to 100 g of dry noodles) was mixed with 30 g of the above-mentioned pasta sauce, and the same evaluation as above was carried out. The results are also shown in Table 3.

[0035]

[Table 3]

As in the above embodiment, ground basil was used as a spice for the ground leaves, and olive oil, garlic, pine nuts, cheese, salt, and seasonings were used as other components to be combined with this. In the case of a pasta sauce blended in an appropriate amount, for example, when the blending amount of basil is about 85% by weight of the whole sauce, the adhesion to the pasta is good, but the flavor of basil and the color of basil become too strong. 0.1% by weight of basil
When it was on the order of magnitude, the adhesion to pasta was good, but the flavor of basil and the color of basil were too weak.

Further, in the case of the basil used in the above embodiment, it is known that the basil itself has a peculiar fresh good scent and a nasty smell, which is peculiar when raw.
In order to compare the case using raw basil and the case using frozen basil, in the composition of Example 1 above,
A comparison of the blue odor as a pasta sauce when using frozen basil and when using fresh basil showed that the use of frozen basil resulted in a pasta sauce without the blue odor of basil itself. Was done.

Claims (1)

[Claims] 1. A pasta sauce containing a spice of crushed leaves, wherein the total amount of spices of the leaf is 5 to 100%.
A sauce for pasta, which is prepared by pulverizing and blending the weight% so as to have a particle size of 0.2 to 5 mm.