JP2010187617A - Frozen pasta sauce and method for producing the same - Google Patents
Frozen pasta sauce and method for producing the same Download PDFInfo
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- JP2010187617A JP2010187617A JP2009036895A JP2009036895A JP2010187617A JP 2010187617 A JP2010187617 A JP 2010187617A JP 2009036895 A JP2009036895 A JP 2009036895A JP 2009036895 A JP2009036895 A JP 2009036895A JP 2010187617 A JP2010187617 A JP 2010187617A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 119
- 235000021456 frozen pasta Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000013351 cheese Nutrition 0.000 claims abstract description 69
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 238000007710 freezing Methods 0.000 claims abstract description 22
- 230000008014 freezing Effects 0.000 claims abstract description 22
- 239000004615 ingredient Substances 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000007787 solid Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract 2
- 238000003303 reheating Methods 0.000 claims description 16
- 235000008519 pasta sauces Nutrition 0.000 claims description 14
- 235000008983 soft cheese Nutrition 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 31
- 235000005686 eating Nutrition 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 12
- 240000003768 Solanum lycopersicum Species 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 7
- 235000021438 curry Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000021383 camembert cheese Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000011617 hard cheese Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000015113 tomato pastes and purées Nutrition 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000021567 cream sauce Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、固形状態のチーズを含有するパスタソースを冷凍してなる冷凍パスタソースおよびその製造方法に関する。詳細には、摂食する際の再加熱時にチーズがソース中に均一に溶解されず、チーズの食味とソースの食味が調和しているが、それぞれの食味が存在し、食味が一体化されてはいない従来にない独特の食味を有する冷凍パスタソースおよびその製造方法に関する。 The present invention relates to a frozen pasta sauce obtained by freezing pasta sauce containing solid cheese and a method for producing the same. Specifically, the cheese is not uniformly dissolved in the sauce during reheating when eating, and the taste of the cheese and the taste of the sauce are harmonized, but each taste exists and the taste is integrated. The present invention relates to a frozen pasta sauce having an unprecedented unique taste and a method for producing the same.
チーズを含有するパスタソースとしてカルボナーラ等が知られているが、カルボナーラは、チーズがソース中に均一に溶解し、チーズの食味とソースの食味が一体化したものである。
一方、パスタソースではないが、特許文献１には、チーズを含有するソースとして、溶融温度が１３０℃以下のチーズが、カレーソース中に均一に溶解されない状態で配合されたレトルトカレーソース、およびその製造方法が記載されている。このレトルトカレーソースは、摂食する際に再加熱した後でもチーズがカレーソース中に均一に溶解されず、チーズとカレーソースが帯状に分離された層状態を形成していることが特許文献１に記載されている。
Carbonara or the like is known as a pasta sauce containing cheese. Carbonara is a cheese in which the cheese is uniformly dissolved in the sauce and the taste of the cheese and the taste of the sauce are integrated.
On the other hand, although it is not a pasta sauce, in patent document 1, as a sauce containing cheese, a retort curry sauce in which a cheese having a melting temperature of 130 ° C. or less is blended in a state where it is not uniformly dissolved in the curry sauce, A manufacturing method is described. Patent Document 1 shows that this retort curry sauce has a layered state in which cheese and curry sauce are not separated from each other even after reheating at the time of eating, and cheese and curry sauce are separated into strips. It is described in.
本発明の目的は、摂食する際の再加熱時にチーズがソース中に均一に溶解されず、チーズの食味とソースの食味が調和しているが、それぞれの食味が存在し、食味が一体化されてはいない従来にない独特の食味を有する冷凍パスタソースおよびその製造方法を提供することにある。 The object of the present invention is that the cheese is not uniformly dissolved in the sauce at the time of reheating when eating, and the taste of the cheese and the taste of the sauce are harmonized, but each taste exists and the taste is integrated. An object of the present invention is to provide a frozen pasta sauce having an unprecedented unique taste and a method for producing the same.
本発明者等は、上記目的を達成すべく、特許文献１に記載されているレトルトカレーソースの製造方法を冷凍パスタソースの製造に利用しようと試みたが、パスタソースの作製後、単にパスタソースに溶融温度が１３０℃以下のチーズを添加しただけでは、後記の比較例２に示すように、冷凍後の再加熱時にチーズがソース中に殆んど均一に溶解してしまい、チーズの食味とソースの食味が一体化した冷凍パスタソースしか得られなかった。 In order to achieve the above object, the present inventors tried to use the method for producing a retort curry sauce described in Patent Document 1 for producing a frozen pasta sauce. As shown in Comparative Example 2 below, the cheese melts almost uniformly in the sauce at the time of reheating after freezing, and the taste of cheese Only frozen pasta sauce with integrated taste of sauce was obtained.
本発明者等は、さらに鋭意研究を重ねる中で、パスタソースへのチーズの添加を、特定のタイミングで行うことにより、上記目的を達成する冷凍パスタソースが得られることを見出した。 The inventors of the present invention have found that a frozen pasta sauce that achieves the above-described object can be obtained by adding cheese to the pasta sauce at a specific timing during further research.
本発明は、上記知見に基づいてなされたもので、具材を含んだ液状ソースと、この液状ソース中に固体状態で存在し、冷凍後の再加熱時にソース中に均一に溶解されないチーズを含有するパスタソースを冷凍してなる、冷凍パスタソースを提供するものである。 The present invention has been made on the basis of the above knowledge, and includes a liquid sauce containing ingredients and a cheese that exists in a solid state in the liquid sauce and is not uniformly dissolved in the sauce during reheating after freezing. The present invention provides a frozen pasta sauce obtained by freezing pasta sauce.
また、本発明は、上記の本発明の冷凍パスタソースを製造する方法として、具材および液状ソース原料を混合し、加熱調理して、具材を含んだ液状ソースを作製し、この液状ソースを５〜５０℃にまで冷却し、この冷却された液状ソースに、該液状ソース中に固体状態で存在し、冷凍後の再加熱時にソース中に均一に溶解されないチーズを添加、混合した後、これを冷凍することを特徴とする冷凍パスタソースの製造方法を提供するものである。 In addition, the present invention is a method for producing the frozen pasta sauce of the present invention described above, wherein ingredients and a liquid sauce material are mixed and cooked to produce a liquid sauce containing ingredients. After cooling to 5 to 50 ° C., and adding to this cooled liquid sauce in a solid state in the liquid sauce and mixing cheese that is not uniformly dissolved in the sauce upon reheating after freezing, The present invention provides a method for producing a frozen pasta sauce characterized by freezing.
本発明の冷凍パスタソースは、固形状態のチーズを含有し、摂食する際の再加熱時にチーズがソース中に均一に溶解されず、チーズの食味とソースの食味が調和しているが、それぞれの食味が存在し、食味が一体化されてはいない従来にない独特の食味を有する。
また、本発明の冷凍パスタソースの製造方法によれば、上記効果を奏する本発明の冷凍パスタソースが得られる。
The frozen pasta sauce of the present invention contains cheese in a solid state, the cheese is not uniformly dissolved in the sauce at the time of reheating when eating, and the taste of the cheese and the taste of the sauce are harmonized, And has a unique taste that has never been integrated.
Moreover, according to the manufacturing method of the frozen pasta sauce of this invention, the frozen pasta sauce of this invention which has the said effect is obtained.
本発明の冷凍パスタソースで用いられるチーズとしては、液状ソース中に固体状態で存在し、冷凍後の再加熱時にソース中に均一に溶解されないチーズであれば特に制限されるものではなく、ナチュラルチーズ、プロセスチーズ等、いずれも使用することができ、目的とするパスタソースの種類、食味等に応じて適宜選択することができる。また、上記チーズとしては、軟質チーズ、硬質チーズのいずれでもよいが、水分含量３５〜８０％である軟質チーズが好ましい。例えば、軟質チーズとしては、モッツァレラチーズ、ゴーダチーズ、カマンベールチーズ等をあげることができる。硬質チーズとしては、パルミジャーノ・レッジャーノチーズ等をあげることができる。 The cheese used in the frozen pasta sauce of the present invention is not particularly limited as long as it is a cheese that exists in a solid state in a liquid sauce and is not uniformly dissolved in the sauce at the time of reheating after freezing. Process cheese and the like can be used, and can be appropriately selected according to the type of pasta sauce, taste and the like. Moreover, as said cheese, although soft cheese and hard cheese may be sufficient, the soft cheese which is 35 to 80% of water content is preferable. For example, examples of the soft cheese include mozzarella cheese, gouda cheese, camembert cheese, and the like. Examples of hard cheeses include Parmigiano and Reggiano cheese.
上記チーズは、冷凍パスタソースの再加熱時にチーズがソース中に均一に溶解されないために、その大きさを、最大長０．５〜５．０ｃｍにカットしたものが好ましく、最大長１．０〜５．０ｃｍにカットしたものがより好ましい。また、チーズの形状は、例えば、球形状、ダイス形状、シュレッド形状等でよく、特に制限されるものではない。
チーズの大きさが０．５ｃｍ未満であると、冷凍パスタソースの再加熱時にチーズがソース中に均一に溶解されやすく、一方、チーズの大きさが５．０ｃｍ超であると、一定調理時間内にチーズが溶解されない、もしくは溶解した際にはソースが過加熱になってしまうといった問題が発生する場合がある。
上記チーズとしては、モッツァレラチーズ、ゴーダチーズ、カマンベールチーズ等が好ましく、またＩＱＦ(Individual Quick Frozen) 処理したＩＱＦチーズが好ましく、特にＩＱＦモッツァレラチーズが好ましい。
As for the said cheese, since the cheese is not melt | dissolved uniformly in a sauce at the time of reheating a frozen pasta sauce, what cut | disconnected the magnitude | size to the maximum length 0.5-5.0cm is preferable, and the maximum length 1.0- What was cut into 5.0 cm is more preferable. Moreover, the shape of cheese may be, for example, a spherical shape, a die shape, a shred shape, etc., and is not particularly limited.
When the size of the cheese is less than 0.5 cm, the cheese is easily dissolved in the sauce when the frozen pasta sauce is reheated. On the other hand, when the size of the cheese is more than 5.0 cm, within a certain cooking time. When the cheese is not dissolved, or when it is dissolved, the sauce may be overheated.
As said cheese, mozzarella cheese, gouda cheese, camembert cheese, etc. are preferable, IQF cheese which processed IQF (Individual Quick Frozen) is preferable, and IQF mozzarella cheese is especially preferable.
上記チーズの含有量は、液状ソース１００質量部に対し、２〜７０質量部が好ましく、１０〜２０質量部がより好ましい。上記チーズの含有量が７０質量部超であると、調理加熱時にチーズ同士が付着し、食味が損なわれてしまう場合がある。 2-70 mass parts is preferable with respect to 100 mass parts of liquid sauces, and, as for content of the said cheese, 10-20 mass parts is more preferable. When the content of the cheese is more than 70 parts by mass, the cheeses may adhere to each other during cooking and the taste may be impaired.
本発明の冷凍パスタソースで用いられる液状ソースとしては、制限されるものではなく、パスタソースとして従来より用いられているソース、例えば、トマトソース、ミートソース、クリームソース等を用いることができる。
上記液状ソースに配合される具材も、制限されるものではなく、パスタソースに従来より用いられている具材を用いることができ、上記液状ソースの種類等に応じて適宜選択することができる。この具材の含有量は、従来のパスタソースの具材の含有量と同様でよく、好ましくは、液状ソース１００質量部に対し１０〜６０質量部である。
The liquid sauce used in the frozen pasta sauce of the present invention is not limited, and conventionally used sauces such as tomato sauce, meat sauce, cream sauce and the like can be used.
The ingredients blended in the liquid sauce are not limited, and the ingredients conventionally used for pasta sauce can be used, and can be appropriately selected according to the type of the liquid sauce. . The content of the ingredients may be the same as the contents of the ingredients of the conventional pasta sauce, and is preferably 10 to 60 parts by mass with respect to 100 parts by mass of the liquid sauce.
本発明の冷凍パスタソースは、例えば、次のようにして製造することができる。
まず、具材を含んだ液状ソースを作製する。この液状ソースの作製は、ソースの種類に応じた常法により行うことができる。例えば、具材を含んだトマトソースを作製する場合は、にんにく、玉ねぎ、ホールトマト等の具材および塩、こしょう、オリーブオイル、トマトピューレー、トマトペースト、トマトケチャップ等の液状ソース原料を、具材の含有量と液状ソースの含有量との割合が上記範囲内となるように混合し、これを常法により加熱調理すればよい。
The frozen pasta sauce of this invention can be manufactured as follows, for example.
First, a liquid source containing ingredients is prepared. This liquid source can be produced by a conventional method according to the type of the source. For example, when preparing tomato sauce containing ingredients, ingredients such as garlic, onion, whole tomato and liquid sauce ingredients such as salt, pepper, olive oil, tomato puree, tomato paste, tomato ketchup, What is necessary is just to heat-cook this by a conventional method, mixing so that the ratio of content of and the content of a liquid sauce may become in the said range.
次に、上記のように作製した具材を含んだ液状ソースを、５〜５０℃、好ましくは１０〜２０℃、より好ましくは１０〜１５℃の範囲にまで冷却する。
この液状ソースの冷却は、例えば、放冷、差圧冷却、真空冷却、プレート式熱交換機等の冷却手段により行うことができ、その際の冷却速度は、０．００５〜１℃／分であることが好ましく、０．０５〜０．５℃／分であることがより好ましい。
Next, the liquid source containing the ingredients prepared as described above is cooled to a range of 5 to 50 ° C., preferably 10 to 20 ° C., more preferably 10 to 15 ° C.
The liquid source can be cooled by, for example, cooling means such as standing cooling, differential pressure cooling, vacuum cooling, and plate heat exchanger, and the cooling rate at that time is 0.005 to 1 ° C./min. It is preferable that it is 0.05-0.5 degreeC / min.
次いで、上記温度範囲（５〜５０℃）内に冷却された液状ソースに、上記の「液状ソース中に固体状態で存在し、冷凍後の再加熱時にソース中に均一に溶解されないチーズ」を上記のチーズ含有量の範囲内となるように添加、混合する。 Next, in the liquid sauce cooled in the temperature range (5 to 50 ° C.), the above-mentioned “cheese that exists in a solid state in the liquid sauce and is not uniformly dissolved in the sauce at the time of reheating after freezing” Add and mix so that it is within the range of the cheese content.
液状ソースを５〜５０℃にまで冷却した後、この冷却された液状ソースに上記チーズを添加、混合することにより、摂食する際の再加熱時にチーズがソース中に均一に溶解されず、チーズの食味とソースの食味が調和しているが、それぞれの食味が存在し、食味が一体化されてはいない従来にない独特の食味を有する冷凍パスタソースが得られる。
液状ソースを５０℃にまで冷却しないうちに上記チーズを添加、混合した場合には、摂食する際の再加熱時にチーズがソース中に殆んど均一に溶解されてしまい、チーズの食味とソースの食味が一体化した食味の冷凍パスタソースになってしまう。
After cooling the liquid sauce to 5 to 50 ° C., by adding and mixing the cheese to the cooled liquid sauce, the cheese is not uniformly dissolved in the sauce at the time of reheating when eating, cheese The taste of the sauce and the taste of the sauce are harmonized, but each taste exists, and a frozen pasta sauce having an unprecedented unique taste with no unified taste is obtained.
If the above cheese is added and mixed before the liquid sauce is cooled to 50 ° C., the cheese will be almost uniformly dissolved in the sauce during reheating, and the taste and sauce of the cheese It becomes a frozen pasta sauce with an integrated taste.
上記温度範囲内に冷却された液状ソースに上記チーズを添加、混合して得られたパスタソースを冷凍することにより、本発明の冷凍パスタソースが得られる。
パスタソースの冷凍は常法により行うことができ、パスタソースを冷凍する際の冷凍温度および冷凍速度等の冷凍条件は特に制限されるものではないが、緩慢冷凍よりも急速冷凍が好ましい。この急速冷凍は、例えば、トンネルフリーザー、スパイラルフリーザー、バッチ凍結庫、ブライン式フリーザー、コンタクト式フリーザー、液体ガス式フリーザー等の急速冷凍装置を用いて、冷却速度０．０５〜５℃／分で凍結することが好ましい。
本発明の冷凍パスタソースは、必要に応じて、冷凍前または冷凍後にプラスチック製袋等で適宜密封包装しておくことができる。
The frozen pasta sauce of the present invention can be obtained by freezing the pasta sauce obtained by adding and mixing the cheese to the liquid sauce cooled within the temperature range.
The pasta sauce can be frozen by a conventional method, and the freezing conditions such as the freezing temperature and the freezing speed when freezing the pasta sauce are not particularly limited, but quick freezing is preferable to slow freezing. This quick freezing is, for example, frozen at a cooling rate of 0.05 to 5 ° C./min using a quick freezer such as a tunnel freezer, spiral freezer, batch freezer, brine type freezer, contact type freezer, liquid gas type freezer, etc. It is preferable to do.
The frozen pasta sauce of the present invention can be appropriately sealed and packaged in a plastic bag or the like before or after freezing as necessary.
本発明の冷凍パスタソースは、従来の冷凍パスタソースと同様の方法、例えば、電子レンジを用いる方法、湯せん、スチーマー等により解凍、再加熱することにより摂食に供することができる。この際の解凍条件および再加熱条件は、従来の冷凍パスタソースと同様の条件でよく、特に制限されるものではない。 The frozen pasta sauce of the present invention can be used for feeding by thawing and reheating with a method similar to the conventional frozen pasta sauce, for example, a method using a microwave oven, a hot water bath, a steamer or the like. In this case, the thawing conditions and the reheating conditions may be the same as those of the conventional frozen pasta sauce, and are not particularly limited.
次に本発明をさらに具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
〔実施例１〜３〕
オリーブオイルでにんにく、玉ねぎを炒め、ホールトマト、塩、こしょうを加えて煮込み、トマトソースを作製した。このトマトソースを三等分し、各トマトソースを冷蔵庫により冷却速度０．０４〜０．０５℃／分で、５℃（実施例１）、２５℃（実施例２）または５０℃（実施例３）にまでそれぞれ冷却した。冷却後直ちに、それぞれのトマトソース１００質量部に対し、最大長１．０〜１．５ｃｍで略球形状のＩＱＦモッツァレラチーズ（溶融温度４８℃）１０質量部を添加、混合して、トマトソース中にＩＱＦモッツァレラチーズ（水分含量６８％）が固体状態で存在するパスタソースをそれぞれ得た。これらのパスタソースを−４３℃で６０分間急速冷凍して、冷凍パスタソースをそれぞれ得た。
[Examples 1-3]
Stir in garlic and onion with olive oil, add whole tomato, salt and pepper and boil to make tomato sauce. This tomato sauce is divided into three equal parts, and each tomato sauce is cooled at a rate of 0.04 to 0.05 ° C./min in a refrigerator at 5 ° C. (Example 1), 25 ° C. (Example 2) or 50 ° C. (Example) Each was cooled to 3). Immediately after cooling, to 100 parts by mass of each tomato sauce, 10 parts by mass of IQF mozzarella cheese (melting temperature 48 ° C.) having a maximum length of 1.0 to 1.5 cm and a substantially spherical shape is added, mixed, The pasta sauce in which IQF mozzarella cheese (water content 68%) was present in a solid state was obtained. These pasta sauces were rapidly frozen at −43 ° C. for 60 minutes to obtain frozen pasta sauces, respectively.
〔比較例１〕
実施例１において、トマトソースを５５℃にまで冷却した以外は、実施例１と同様にして冷凍パスタソースを得た。
[Comparative Example 1]
In Example 1, a frozen pasta sauce was obtained in the same manner as in Example 1 except that the tomato sauce was cooled to 55 ° C.
〔比較例２〕
実施例１において、トマトソースの作製後、トマトソースを冷却せずに、ＩＱＦモッツァレラチーズ（溶融温度４８℃）を添加、混合した以外は、実施例１と同様にして冷凍パスタソースを得た。
[Comparative Example 2]
In Example 1, after producing tomato sauce, frozen pasta sauce was obtained in the same manner as in Example 1 except that IQF mozzarella cheese (melting temperature 48 ° C.) was added and mixed without cooling the tomato sauce.
〔評価試験１〕
実施例１〜３および比較例１〜２で得られた冷凍パスタソースについて、次の評価試験を行った。
冷凍パスタソース１２０ｇを４分間湯せんし、茹でパスタにかけた。このパスタを１０名のパネラーに摂食させ、下記の表２に示す評価基準に従ってソースの食味を評価させた。その評価結果（１０名のパネラーの平均点）を下記の表１に示す。
[Evaluation Test 1]
The following evaluation tests were conducted on the frozen pasta sauces obtained in Examples 1 to 3 and Comparative Examples 1 and 2.
120 g of frozen pasta sauce was boiled for 4 minutes and boiled in pasta. The pasta was consumed by 10 panelists, and the taste of the sauce was evaluated according to the evaluation criteria shown in Table 2 below. The evaluation results (average score of 10 panelists) are shown in Table 1 below.
〔実施例４〕
実施例１において、ＩＱＦモッツァレラチーズを最大長１．０〜１．５ｃｍで略球形状のＩＱＦパルミジャーノ・レッジャーノチーズ（水分含量３１％）にした以外は、実施例１と同様にして冷凍パスタソースを得た。
Example 4
In Example 1, the frozen pasta sauce was prepared in the same manner as in Example 1 except that IQF mozzarella cheese was made into a substantially spherical IQF Parmigiano Reggiano cheese (water content 31%) with a maximum length of 1.0 to 1.5 cm. Obtained.
〔実施例５〕
実施例１において、ＩＱＦモッツァレラチーズを５ｃｍ×５ｃｍ×１ｃｍの立方形状のＩＱＦモッツァレラチーズにした以外は、実施例１と同様にして冷凍パスタソースを得た。
Example 5
In Example 1, frozen pasta sauce was obtained in the same manner as in Example 1 except that IQF mozzarella cheese was changed to a cubic IQF mozzarella cheese of 5 cm × 5 cm × 1 cm.
〔評価試験２〕
実施例４および５で得られた冷凍パスタソースについて、評価試験１と同様の評価基準にて試験を行った。その結果（１０名のパネラーの平均点）を下記の表３に示す。
[Evaluation Test 2]
The frozen pasta sauce obtained in Examples 4 and 5 was tested according to the same evaluation criteria as in Evaluation Test 1. The results (average score of 10 panelists) are shown in Table 3 below.
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| JPH08322521A (en) * | 1995-06-01 | 1996-12-10 | Burudotsuku Soosu Kk | Retort curry and its production |
| JPH10117683A (en) * | 1996-10-25 | 1998-05-12 | Houkou Suisan Kk | Production of cheese sauce which can be delivered at normal temperature |
| JP2005198550A (en) * | 2004-01-15 | 2005-07-28 | Q P Corp | Method for producing retort sauce for carbonara |
| JP2005198549A (en) * | 2004-01-15 | 2005-07-28 | Q P Corp | Retort sauce for carbonara and method for producing the same |
| JP2006061113A (en) * | 2004-08-30 | 2006-03-09 | Nissin Food Prod Co Ltd | Frozen seasoning liquid lump, frozen food with seasoning liquid and method for producing the same |
| JP2007166959A (en) * | 2005-12-21 | 2007-07-05 | Nisshin Foods Kk | Method for producing carbonara source |
| JP2007259834A (en) * | 2006-03-30 | 2007-10-11 | Q P Corp | Frozen source or frozen soup |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08322521A (en) * | 1995-06-01 | 1996-12-10 | Burudotsuku Soosu Kk | Retort curry and its production |
| JPH10117683A (en) * | 1996-10-25 | 1998-05-12 | Houkou Suisan Kk | Production of cheese sauce which can be delivered at normal temperature |
| JP2005198550A (en) * | 2004-01-15 | 2005-07-28 | Q P Corp | Method for producing retort sauce for carbonara |
| JP2005198549A (en) * | 2004-01-15 | 2005-07-28 | Q P Corp | Retort sauce for carbonara and method for producing the same |
| JP2006061113A (en) * | 2004-08-30 | 2006-03-09 | Nissin Food Prod Co Ltd | Frozen seasoning liquid lump, frozen food with seasoning liquid and method for producing the same |
| JP2007166959A (en) * | 2005-12-21 | 2007-07-05 | Nisshin Foods Kk | Method for producing carbonara source |
| JP2007259834A (en) * | 2006-03-30 | 2007-10-11 | Q P Corp | Frozen source or frozen soup |
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