JP3194052B2 - Packaging pasta sauce - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged pasta sauce used for eating pasta such as macaroni and spaghetti.

[0002]

2. Description of the Related Art Pasta sauces include canned products,
Retort products, powder products, and products combining retort products and powder products have been known.

[0003] Hitherto, there has been proposed a pasta sauce mainly comprising bamboo shoots, mushrooms, thickeners and seasonings (Japanese Patent Application Laid-Open No. 59-120074). Also, a sauce composition comprising paste-dried umeboshi, shibazuke and dried kelp is known (JP-A-60-203171). Further, there has been proposed a pasta sauce obtained by quenching and kneading a mixture of an oil and fat, a powder seasoning, an emulsifier and, if necessary, a powder of oil and fat (JP-A-63-279770).

[0004]

The above-mentioned conventional canned or retort pasta sauce has problems such as a need for warming time, a large amount of water, and a powder having a bad taste.

[0005] In addition, each of the above-mentioned known sauces is still insufficient for diversity of tastes in taste and use, and there is a problem that it is not possible to meet a demand for a new flavor.

[0006]

According to the present invention, however, monoglyceride, modified starch and a flavoring agent are blended, so that the present invention can sufficiently cope with a variety of tastes.

That is, the present invention provides a pasta sauce 100 weight
% To 0.1 % of monoglyceride as an emulsifier
2.0% (% by weight) and the modified starch 0.1% to 10% (wt%), the raw materials and water for a source containing a combination of wind taste agent, and heated, retorted after filling into the heat bag , Dilution
A packaged pasta sauce characterized by being used as a concentrated pasta sauce . The flavoring agent is pasta sauce
25-70% tomato paste for 100% by weight
(% By weight) and / or 10 to 20% of domiglarose
(% By weight) and / or 0.5 to 1% (% by weight) of raw garlic. Next, the flavoring agent is pasta sauce
Relative to 100 wt%, packaged pasta sauce plum paste 0.5-1% (wt%) and / or dried bonito extract 1% to 2.0% (wt%) Includes the claims 1, wherein .

The monoglyceride is preferably 0.2 to 1.0% based on 100% by weight of pasta sauce.
(Weight) used, and the modified starch is preferably 0.6 to 7.0.
(% By weight).

[0009] The pasta sauce of the present invention is in a concentrated form, and is diluted 2 to 5 times when used. Since the pasta sauce of the present invention is in the form of a paste and does not contain any ingredients, the user can appropriately mix and eat ingredients that suit his or her taste.

As the modified starch in the above, acetylated, ethylated, hydrosilated, esterified, etherified starch and the like are known, and any of them can be used.

[0011] As the raw starch, potato starch, wheat starch, tapioca starch, corn starch, waxy corn starch, rice starch, sweet potato starch and the like can be used irrespective of an underground or above-ground system.

As the above-mentioned flavor materials, flavors, alcohols, sugars, pigment extracts, oils and the like can be used.

The ingredients include onions, carrots, mushrooms, shiitake mushrooms, eggplant, celery, potatoes and other vegetables, beef, pork and other meats, fish meat, shrimp, squid, octopus, clams,
Mussels and the like can be used.

In the above, pasta sauce is used as an emulsifier.
0.1 to 2% of monoglyceride to 100% by weight
(% By weight), but when the amount of monoglyceride is less than 0.1, oil and water may be separated, resulting in a lack of stability. If it exceeds 2.0%, an odor of an emulsifier may be generated and the flavor may be deteriorated.

If the amount of the modified starch is less than 0.1%, the viscosity is lost, and the sauce becomes too loose and may not be easily entangled with the noodles.

On the other hand, if the amount exceeds 10%, the viscosity becomes too high to be hard, and the noodles may be unevenly entangled and partially hardened.

[0017]

Example 1 Table 1 shows the composition of the ingredients for making the meat sauce.

[0018]

[Table 1]

The above-mentioned Delica M-9 (trade name of modified starch manufactured by Nichiren Chemical Co., Ltd.) is a modified starch of potato starch.

Each of the above ingredients is placed in a pan and simmered for 5 minutes. Then, adjust to 50 g by adding water. When the prepared product is put in a heat-resistant bag and sterilized by retort at 115 ° C. for 20 to 30 minutes, the packaged pasta sauce of the present invention is obtained.

[0021]

Example 2 Table 2 shows the composition of the materials for making the pescatole.

[0022]

[Table 2]

The above material was treated in the same manner as in Example 1 to obtain a packaged pasta sauce of the present invention.

[0024]

Example 3 Table 3 shows the composition of ingredients for making a Japanese-style sauce.

[0025]

[Table 3]

The above material was treated in the same manner as in Example 1 to obtain a packaged pasta sauce of the present invention.

[0027]

Test Examples In the present invention, monoglyceride was used as an emulsifier, and modified starch was combined with the monoglyceride. The following characteristics were recognized.

The test was conducted using a meat sauce. Sources were prepared by changing the amounts of monoglyceride, starch and modified starch, and after retort sterilization at 120 ° C. for 10 minutes, a storage test was performed at room temperature and in a dark place.

(1) When the state of separation of water and oil was investigated, the following results were obtained.

After 1 month After 2 months After 3 months Monoglyceride 1% ○ × ×× Monoglyceride 1% ○ ○ × + Potato starch 2% Monoglyceride 1% ○ ○ ○ + Modified starch 2% ○ Good without separation × Separation ×× Terrible separation

(2) When the stability of the sauce was investigated, the following results were obtained.

After 1 month After 3 months After 6 months Chemically modified starch 6200CP 5000CP 3500CP Monoglyceride 1% 6200CP 6000CP 5600CP + Chemically modified starch 1% CP Centipois (viscosity) A B-type viscometer manufactured by Tokyo Keiki Co., Ltd. was used.

As is clear from the above experimental results, the combined use of an emulsifier and modified starch was superior in terms of non- separability and stability of water and oil.

[0034]

According to the present invention, since the emulsifier and the modified starch are used in combination, the separability of water and oil is remarkably reduced, the preservability and the flavor are remarkably improved, and the stability is also improved. It has been found that this product has an excellent effect as a retort product. In addition, a thick pass of the type used after dilution
Dilute according to your taste, and adjust the taste richness
It is possible, can satisfy the taste, including ingredients
Is not so, choose the ingredients you like and share with the pasta sauce
Can be eaten.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/39

Claims (3)

(57) [Claims] To 1. A pasta source 100 wt%, 0.1% to 2.0% monoglyceride as the emulsifier (% by weight) and a modified starch 0.1% to 10% (w%), blended wind taste agent After heating and filling the heat-resistant bag, retort processing and diluting the used raw materials for sauces
Packaging pasta sauce which is characterized in that the pasta sauce. 2. The flavoring agent is added to 100% by weight of pasta sauce.
On the other hand , 25 to 70% (% by weight) of tomato paste and / or
2. The packaged pasta sauce according to claim 1, wherein the domigla sauce contains 10 to 20% (% by weight) and / or the raw garlic 0.5 to 1% (% by weight). 3. The flavoring agent is added to 100% by weight of pasta sauce.
Against, plum paste 0.5-1% (wt%) and / or dried bonito extract 1% to 2.0% (wt%) packaging pasta sauce according to claim 1, wherein the one and the the included.