JPS6049774A - Pumpkin sauce packed in retort pouch - Google Patents

Abstract

PURPOSE:To provide the titled food which can be stored for a long period at room temperature and is usable readily, by preparing a pumpkin sauce containing specific amounts of strained pumpkin, sliced mushroom, milk, onion, and salt, filling and sealing the sauce in a retort pouch, and sterilizing at a high temperature. CONSTITUTION:The objective food is produced by filling and sealing a pumpkin sauce containing 10-45(wt)% strained pumpkin, 2-10% sliced mushroom, 5- 40% milk (e.g. fresh cream), 2-15% onion, and 1-2% salt in a retort pouch, and sterilizing by heating at a high temperature.

Description

[Detailed description of the invention] Regarding retort pouch food with pumpkin sauce.

Bumpkin sauce can be used in a variety of ways, such as by pouring it over tofu or spreading it with milk to make soup, and is a very convenient cooking product, but it is not commonly available on the market. The reason for this is thought to be that bumpkin sauce usually lacks long-term storage stability in its cooked state.

In view of the above-mentioned circumstances, the inventors of the present invention have conducted extensive research with the aim of developing a cooked product of bumpkin sauce that can be stored at room temperature for a long period of time, can be easily used at any time, and can be easily served on the table. As a result of repeated efforts, it was discovered that the following retort pouch food achieved the above objectives, and the present invention was completed.

That is, the present invention uses 10 to 45% (
weight%, the same applies hereinafter), sliced pine mushrooms 2 to 10
%, milk 5-40%, onion 2-15%, and salt 1-2%, which is filled into a retort pouch.
This invention relates to a retort pouch food containing bumpkin sauce that is sealed and subjected to high-temperature heat sterilization treatment.

In the present invention, it is preferable to mix 10 to 45% of Kapocha rag. If the blending amount is less than the lower limit of 10%, the flavor of kapocha will be too weak and the taste will be poor. On the other hand, if it exceeds the upper limit of 45%, the viscosity becomes too high and the flavor becomes even worse, which is not preferable.

It is preferable to mix 2 to 10% of sliced pine mushrooms rather than whole ones.

If the amount is less than the lower limit of 2%, the appearance will be poor, while if it is more than the upper limit of 10%, the appearance will be worse, both of which are not preferred.

Examples of the dairy products used in the present invention include milk, fresh cream, and butter, but imitation dairy products may also be used. Further, they may be used in combination as appropriate, and the total amount thereof is preferably 5 to 40%. If the amount is less than the lower limit of 5%, the taste will be lacking in mellowness, and if it is more than the upper limit of 40%, the taste will be too strong, both of which are undesirable in terms of taste.

It is preferable to use onions that have been lightly fried in oil, and the blending amount is preferably 2 to 15% in terms of raw onions. If the amount is less than the lower limit of 2%, the depth of flavor will be lacking, while if it is more than the upper limit of 15%, the onion flavor will become too strong, which is undesirable because the flavor will be bad.

In the present invention, the amount of salt added is preferably 1 to 2%; if it is less than the lower limit of 1%, the taste will be too bland when sprinkled on tofu, for example, and if it is more than the upper limit of 2%, it will taste salty. If they become too strong, they will be inferior in terms of taste, which is not desirable.

Furthermore, the bumpkin sauce retort pouch food of the present invention includes natural soup stock such as Beefex, Bork extract, and chicken extract, chemical seasonings such as monosodium glutamate, and sodium 5'-inosinate, and additives such as gatemark, nutmeg, cinnamon, laurel, and raw Appropriate amounts of spices such as licorice are added to enhance the flavor of bumpkin sauce.

When the bumpkin sauce lacks thickness, it is a good idea to add starch.

The retort pouch food produced in this way is a very convenient food that allows you to easily prepare authentic Western-style dishes at home, and has excellent long-term storage at room temperature, making it easy to use at any time. be.

Examples of the bumpkin sauce retort pouch food of the present invention will be shown below, but the present invention is not limited to these examples.

Example: 43g of capocha, 5g of sliced mushy room
, 7 CI of milk, 10 g of fresh cream, 10 g of imitation milk, 4111 of lightly sautéed onions, 3 of corn starch
．． 8g, salt L80, Beefex 1.4o, chemical seasoning 0.3 (1, masonry, nutmeg, laurel, cinnamon, a small amount each of the main tablets and an appropriate amount of water were mixed together, heated and cooled to make a total amount of 155g. This was filled into a retort pouch, sealed, and sterilized at 120° C. for 21 minutes to obtain a retort pouch food with bumpkin sauce.

The resulting retort pouch food with bumpkin sauce retained Kapocha's unique bright yellow color and showed almost no deterioration in quality due to high-temperature heat sterilization. In addition, almost no deterioration in quality was observed even after one year of storage at room temperature.

An example of cooking crystals is firm tofu (300-400
Fry g) cut into 1-1.5 cm cubes in a frying pan with plenty of salad oil until both sides are golden brown, then pour the retort pouch food with the warmed bumpkin sauce on top of it. With this, I was able to prepare a delicious Western-style tofu dish.

Claims (1)

[Claims] 1. Bumpkin sauce containing 10-45% by weight of capocha rags, 2-10% by weight of sliced pine mushrooms, 5-40% by weight of milk, 2-15% by weight of onions, and 1-2% by weight of salt. A retort pouch food containing bumpkin sauce that is filled into a retort pouch, sealed, and sterilized by high temperature heating.