JPS60196175A - Tomato sauce containing mushroom - Google Patents

Abstract

PURPOSE:Pieces of sterilized mushrooms are combined with a tomato sauce of a specific density and pH to give mushroom-containing tomato sauce of high quality and easiness to use. CONSTITUTION:Mushroom pieces sliced in 0.5-6mm. thick and sterilized are combined with a tomato sauce which has a specific gravity satisfying the equation: the specific gravity of mushroom pieces X 0.8 <= specific gravity of tomato sauce <= the specific gravity of mushroom X 1.3 and has a pH of lower than 4.5. When the pieces of mushroom are less than 0.5mm. in thickness, they are easily crushed when the tomato sauce is stirred and they are excessively colored by the sauce. When they are more than 6mm. thick, it is difficult for the pieces to be soaked with the sauce.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a tomato sauce containing pine mushrooms that can be served as a tomato sauce such as bitza sauce or spaghetti sauce at home without the need to prepare ingredients.

More specifically, the present invention relates to a tomato sauce containing pine mushrooms that has a desired preservability, has a fresh flavor, has pine mushrooms uniformly dispersed in each part, and does not cause any variation during use.

Recently, with the westernization of food, it seems that Italian dishes such as bits-a-pie and spaghetti have become popular (and opportunities to cook them at home are increasing).

By the way, tomato sauces such as bitza sauce and spaghetti sauce are essential cooking ingredients for Italian cuisine, but when preparing them at home, ingredients such as pine mushrooms are prepared each time. Currently, this is used by mixing it with commercially available tomato sauce.

Therefore, the present inventors conducted research and development to commercialize a tomato sauce pre-mixed with pine mushrooms, a typical ingredient in tomato sauce, and to save the effort of adjusting ingredients at home.

However, depending on the commonly considered method, which involves simply stirring and mixing a predetermined amount of pine mushrooms with tomato sauce, cooking the mixture, filling it into a predetermined container and sterilizing it, the following questions arise. did.

That is, (1) Flavor deterioration due to heat sterilization of tomato sauce.

(2) Stirring and mixing pine mushrooms and tomato sauce is not easy.

(3) Pine mushrooms are easily damaged and discolored.

(4) The dispersion state of the pine mushrooms in the container is non-uniform, the appearance is poor, and variations are likely to occur during use.

Therefore, in order to solve the above-mentioned problems, the inventors of the present invention have conducted intensive research and have adopted sterilized pine mushrooms for use, and have also adjusted the pH of tomato sauce to 4.
．． By adjusting the tomato sauce to 5 or less, desired preservability can be imparted even under relatively mild sterilization conditions that do not cause flavor deterioration of tomato sauce.

Furthermore, the thickness of the pine mushroom slices was adjusted to 0°5~6.
By setting the specific gravity of l-mado sauce to 0.8 ≤ tomato sauce specific gravity ≦ specific gravity of 1 piece of the same pine mushroom x 1.3, damage to the pine mushroom and excessive coloring can be effectively prevented. At the same time, the specific gravity of pine mushrooms and tomato sauce can be easily balanced, and as a result, problems (2) and (4) can be solved. Based on the above findings, the present invention has been completed.

That is, the present invention uses sterilized pine mushroom pieces sliced to a thickness of 0.5 to 6 mm, and the relational expression: specific gravity of the pine mushroom piece x 0.8 ≦ specific gravity of tomato sauce ≦ specific gravity of the pine mushroom piece x 1.3. The present invention relates to a high-quality, easy-to-use tomato sauce containing pine mushrooms, which is made of a novel combination of tomato sauces having a satisfactory specific gravity and P'1-14.5 or less, and is heat sterilized.

Hereinafter, the content of the present invention will be further explained with reference to the drawings.

1 in the figure is a piece of pine mushroom, which must be sterilized in advance.

It is desirable that the sterilization level is almost completely sterilized, and this, together with the PH regulation of tomato sauce (see 2 in the figure), which will be described later, allows relaxation of the heat sterilization conditions after filling the container.
This contributes to preventing deterioration of tomato sauce flavor.

The pine mushroom pieces can be sterilized by any method, but it is usually carried out by heat treatment.
Among these, it is preferable to immerse pine mushrooms in hot water and heat treat them in order to preserve the unique structure of pine mushrooms.Also, from the perspective of preventing secondary contamination, sterilization treatment is recommended after slicing pine mushroom holes. It is desirable to implement the following.

To give an example of specific sterilization conditions, a temperature of 80 to 120°C for about 10 to 120 minutes is sufficient.

Furthermore, before the sterilization process, more preferably at the pine mushroom hole stage, if the pine mushrooms are salted for a predetermined period of time, desalted, and then subjected to the sterilization process, the tissue will become even harder. , preferred in terms of texture.

On the other hand, when a piece of pine mushroom different from that specified in the present invention, for example, dried pine mushroom, is used, the pine mushroom flavor is lost during drying and becomes weak, and even after rehydration, the pine mushroom has the characteristic chewy texture. Does not exhibit texture.

Furthermore, as a large amount of tomato sauce is absorbed, the viscosity of the tomato sauce changes, and the coloring becomes excessive, causing the appearance of the presence of pine mushrooms to disappear, which is undesirable. Furthermore, in order to obtain the desired shelf life, it is necessary to strengthen the sterilization conditions after mixing with tomato sauce.
This becomes a tomato [~ a prisoner that causes deterioration of the flavor of the sauce]. .

In addition, when using fresh pine mushrooms, it is necessary to strengthen the sterilization conditions, which causes deterioration of the flavor of the tomato sauce and makes it difficult for the pine mushrooms to infiltrate into the interior of the pine mushrooms when stirring and mixing with the tomato sauce, making it difficult to balance the specific gravity. It is difficult to achieve uniform mixing, and damage is also likely to occur (X).

Next, in the present invention, the thickness of the pine mushroom pieces used is 0.
．． It is specified that the length should be 5 to 6 mm.

If the same thickness is less than 0.5m+n&:, it is easy to be damaged when stirring and mixing with tomato sauce, and the coloring by tomato sauce becomes excessive, making the appearance integrated with the sauce and the presence of pine mushrooms. It's not good because it's faded.

On the other hand, when the same thickness exceeds 43 mm, it is difficult for the tomato sauce to moisten the inside of the pine mushroom, and as will be described later, even if the tomato sauce finishing is as specified in this application, it is difficult to balance the specific gravity of the two. This takes time, and therefore it is difficult to stir and mix uniformly, and it is difficult to uniformly disperse the pine mushrooms in various parts, and the sterilization efficiency of the pine mushrooms themselves is also poor.

However, when pine mushrooms are sliced to a thickness of 0.5 to 6 mm, there are no problems in the manufacturing process, and a high-quality tomato sauce product containing pine mushrooms can be obtained. Among these, it is more preferable to set the same thickness to 1 to 4 mm.

Incidentally, pine mushrooms can be sliced by a conventional method using a cutter or the like.

Next, in the present invention, 1 to 71 to sauce (see 2 in the figure) exhibits a specific gravity that satisfies the relational expression: specific gravity of one piece of the same pine mushroom × 0°8 ≦ specific gravity of tomato sauce ≦ specific gravity of one piece of the same pine mushroom × 1.3 stipulates the use of something.

By using a tomato sauce having a specific gravity within the specified range as above, the specific gravity will be balanced to -15 speed when stirring and mixing with the pine mushroom pieces, and the pine mushroom pieces will be easily and uniformly dispersed throughout each part of the tomato sauce. ,
The same state can be maintained even after the container is filled, and even when a transparent bottle (see 3 in the figure) is used as the container, the appearance is good and there is no variation during use, making it easy to use.

Furthermore, even when the above-mentioned stirring and mixing step is not performed and the castor 1- sauce and the pine mushroom pieces are separately filled in a container, the pine mushroom pieces are not unevenly distributed in the 1-71- sauce in the container.

Incidentally, the above effect is only achieved in conjunction with the above-mentioned requirements regarding the thickness of the pine mushroom.

On the other hand, when using tomato sauce whose specific gravity is outside the above range, it is not possible to balance the specific gravity of the tomato sauce and the pine mushroom pieces, which impedes the stirring and mixing operation, and even after filling the container, the pine mushroom pieces are mixed. The tomato sauce may settle to the bottom of the container or float on the surface of the tomato sauce and become unevenly distributed, resulting in poor usability and appearance.

In addition, in the present invention, the pH of the sauce used is 1 to 4.
Specify that the number should be 5 or less. In one aspect of the present invention,
As mentioned above, since sterilized pine mushroom pieces are used, it is possible to set the heating conditions for sterilization after filling the container, taking into consideration only imparting the desired shelf life to the tomato sauce. When the PH of the castor sauce is within the same specific range, it will remain bacterially safe for 1 to 2 years when stored at room temperature even with relatively gentle heat treatment at 70 to 90 degrees Celsius for 1 second to 30 degrees. Not only can satisfactory preservability be imparted to the final product, but flavor deterioration of 1-mad sauce can also be minimized and its freshness can be maintained.

Furthermore, when the final product is subjected to so-called chilled distribution, that is, when the product is stored in a refrigerated state at 5 to 15 degrees Celsius, it is possible to further relax the sterilization conditions, even for several weeks. - Can be stored for several months.

Here, the tomato sauce of the present invention refers to all sauces whose main ingredients are tomato. For example, the tomato paste obtained by concentrating tomato juice is mixed with water,
Examples include pizza sauce and spaghetti sauce to which appropriate amounts of seasonings, spices, various organic acids, etc. are added depending on the desired flavor.

The specific gravity of the tomato sauce specified in the present invention can be adjusted by increasing or decreasing the amount of sugars and salts added, or by selecting the type of the tomato sauce used. This can also be done by increasing or decreasing the amount used.

Similarly, the pH of the tomato sauce of the present invention can be effectively adjusted mainly by adjusting the amount of organic acids such as citric acid, acetic acid, and malic acid.

As explained above, the tomato sauce containing pine mushrooms of the present invention is composed of a combination of pine mushroom pieces and tomato sauce that satisfy the requirements stipulated in the present invention. There is no problem in using other solid raw materials such as mince, carrot pieces, etc.

In order to further clarify the contents of the present invention, manufacturing examples of the products of the present invention are listed below.

[Production example of the product of the present invention] 40 parts of tomato paste made by concentrating tomato juice obtained by straining tomatoes in a conventional manner, 38 parts of water, 5 parts of vinegar, food! 1 part, cornstarch 0°5 parts, citric acid 0.4
1 part, add 0.1 part of black koshiyo powder and mix with stirring until the specific gravity is 1.
．． 06, a bitza sauce with a pH of 4.0 was obtained.

On the other hand, raw mushroom holes were soaked in salt for a week, then desalinated, sliced into 3 mm thick mushroom pieces using a cutter, filled in a metal container filled with water, sealed, and placed in a retort. Sterilization treatment was performed at 110°C for 30 minutes.

Next, after pouring 85 parts of the Bittua sauce into the steam-jacketed heated stirring pot, the specific gravity of the sterilized pine mushroom pieces was taken;
1.02) 15 parts were added, and heating cooking treatment was performed at 80° C. for 15 minutes while stirring and mixing.

By the same treatment, the pine mushrooms were uniformly dispersed in the tomato sauce.

Next, fill appropriate amounts of this into transparent bottles and seal them.
A bitza sauce containing pine mushrooms according to the present invention was obtained by steam heat treatment at 90° C. for 3 minutes.

In this sauce, the pieces of pine mushrooms, which have almost no coloring from the bitza sauce, are dispersed almost evenly in the sauce without being unevenly distributed in the sauce, and it has a good appearance and usability, and it has a bitza sauce flavor. The fresh taste of the tomatoes was maintained because they had hardly suffered any heat damage, and they were also mellow, and the texture of the pine mushroom pieces was also chewy and excellent.

In addition, the sauce could be stored for one year at room temperature.

[Brief explanation of drawings]

The figure shows an example of tomato sauce containing pine mushrooms according to the present invention. 1...pine mushroom pieces, 2...tomato sauce, 3...transparent bottle container, 4...
...Tomato sauce with pine mushrooms.

Claims (1)

[Claims] A sterilized piece of pine mushroom sliced into a thickness of 0.5 to 6 ml and the relational expression: Specific gravity of the piece of pine mushroom x 0
68≦Tomato sauce specific gravity≦Same specific gravity of Pine Shroom x 1
A tomato sauce containing pine mushrooms which is heat sterilized and has a specific gravity satisfying P) -14.5 or below.