JP7446695B2 - How to make squid ink sauce - Google Patents
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- JP7446695B2 JP7446695B2 JP2021005490A JP2021005490A JP7446695B2 JP 7446695 B2 JP7446695 B2 JP 7446695B2 JP 2021005490 A JP2021005490 A JP 2021005490A JP 2021005490 A JP2021005490 A JP 2021005490A JP 7446695 B2 JP7446695 B2 JP 7446695B2
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- 241000238366 Cephalopoda Species 0.000 title claims description 81
- 235000015067 sauces Nutrition 0.000 title claims description 65
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 239000000463 material Substances 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 238000002845 discoloration Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 5
- 235000021438 curry Nutrition 0.000 description 5
- 230000006866 deterioration Effects 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 4
- 235000021398 garlic paste Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 235000012045 salad Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241001454694 Clupeiformes Species 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa 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
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 235000019513 anchovy Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008519 pasta sauces Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000015113 tomato pastes and purées Nutrition 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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Description
本発明は、イカスミソースの製造方法に関する。 The present invention relates to a method for producing squid ink sauce.
イカスミソースは、イカスミを原料として使用したソースであり、外観は黒く、イカスミ特有の風味を有し、スパゲッティソース等として使用されている。
イカスミを使用したソースの製造方法として、例えば、イカスミを使用したカレーソースでは、Ａ カレーソース１００重量部に対し、イカスミ４～４０重量部、必要に応じデミグラスソース７～１２重量部及び適量の調味料を、水及び／又はブイヨン３０～７０ｍＬ／１ｋｇカレーソースの割合で一緒に鍋に入れ攪拌しながらほぼ３０分間煮沸させる、
Ｂ 煮沸物を濾過して別の鍋に入れる、
Ｃ 濾過物にアルコール飲料２０～４０ｍＬ／１ｋｇカレーソースの割合で加えてほぼ２５分間弱火で加熱する、
製造方法が知られている（例えば特許文献１参照）。
また、イカスミを使用したレトルトパウチ入りパスタソースでは、
（１） ニンニク３０重量部およびタマネギ１５０重量部をオリーブ油３０重量部で炒めた後、イカスミ５０重量部、アンチョビ５０重量部、トマトピューレ５０重量部、食塩１０重量部、ブイヨン３００重量部、香辛料０．５重量部、イカ細片２００重量部、キサンタンガム３重量部、白ワイン５０重量部および水７５．５重量部を加え、８５℃で５分間加熱調理し、
（２） 上記（１）で調理したものを、充填装置を用いてレトルトパウチに２５０ｇ／袋の割合で充填し、密封した後、熱水式の加熱殺菌処理装置を用いて、温度１３０℃、圧力１．８ｋｇ／ｃｍ２の条件下に１３分間加熱殺菌処理する、
製造方法が知られている（例えば特許文献２参照）。
また、家庭やレストランでのイカスミソースの製造方法の例として、
（１）鍋にみじん切りにしたニンニクとオリーブ油を加え炒める、
（２）イカやアンチョビ、玉ねぎを加えて炒める、
（３）前記（２）にトマトピューレやペースト、ブイヨンや白ワイン、イカスミを加えて煮込む、
料理方法が知られている。
この場合、イカスミはイカと共に炒めることもあるし長時間煮込まれず加熱の最後に加えられる場合もあるが、必ず熱いソースの中に加え加熱されて完成する。
Squid ink sauce is a sauce that uses squid ink as a raw material, has a black appearance and a unique flavor of squid ink, and is used as spaghetti sauce and the like.
As a method for producing sauce using squid ink, for example, for a curry sauce using squid ink, A. For 100 parts by weight of curry sauce, add 4 to 40 parts by weight of squid ink, optionally 7 to 12 parts by weight of demi-glace, and an appropriate amount of seasoning. and 30 to 70 mL of water and/or broth/1 kg of curry sauce in a pot and boil for approximately 30 minutes while stirring.
B. Filter the boiled food and put it in another pot.
C Add 20-40mL of alcoholic beverage/1kg of curry sauce to the filtrate and heat over low heat for about 25 minutes.
A manufacturing method is known (for example, see Patent Document 1).
In addition, pasta sauce in retort pouches using squid ink,
(1) After frying 30 parts by weight of garlic and 150 parts by weight of onion in 30 parts by weight of olive oil, 50 parts by weight of squid ink, 50 parts by weight of anchovies, 50 parts by weight of tomato puree, 10 parts by weight of salt, 300 parts by weight of bouillon, 0 parts by weight of spices. .5 parts by weight, 200 parts by weight of squid pieces, 3 parts by weight of xanthan gum, 50 parts by weight of white wine and 75.5 parts by weight of water, and cooked at 85°C for 5 minutes.
(2) The food cooked in (1) above is filled into retort pouches at a rate of 250g/bag using a filling device, sealed, and then sterilized at a temperature of 130°C using a hot water type heat sterilization device. Heat sterilization treatment for 13 minutes at a pressure of 1.8 kg/ cm2 .
A manufacturing method is known (for example, see Patent Document 2).
In addition, as an example of how to make squid ink sauce at home or in a restaurant,
(1) Add chopped garlic and olive oil to a pot and fry.
(2) Add squid, anchovies, and onions and stir-fry.
(3) Add tomato puree, paste, bouillon, white wine, and squid ink to (2) above and simmer.
Know how to cook.
In this case, the squid ink may be stir-fried with the squid, or it may not be simmered for a long time and may be added at the end of heating, but it is always added to the hot sauce and heated to complete the dish.
イカスミは、耐熱性・耐光性・耐水性に優れているため、古くから絵の具やインクとして使用されて来たが、前記のとおりイカスミソースの原料としても使用されている。
イカスミが耐熱性に優れていることから前記のイカスミソースの製造方法では加熱によるイカスミの退色には特に注意が払われていなかった。
また、退色したとしても、イカスミの使用量を増やすことで容易に色調を補うことができることも要因と考えられる。
しかし、イカスミはソース原料としては、高価な部類に含まれ、製造コストを下げるためには、イカスミの量を増やすのではなく、効率的にイカスミを使用する方法が求められている。
本発明の目的は、イカスミソースの退色や風味の低下が少ないイカスミソースの製造方法を提供することである。
Squid ink has excellent heat resistance, light resistance, and water resistance, so it has been used as paint and ink for a long time, and as mentioned above, it is also used as a raw material for squid ink sauce.
Because squid ink has excellent heat resistance, in the above-described method for producing squid ink sauce, no particular attention was paid to discoloration of squid ink due to heating.
Another possible factor is that even if the color fades, the color tone can be easily compensated for by increasing the amount of squid ink used.
However, squid ink is included in the expensive category as a source material, and in order to reduce production costs, there is a need for a method to use squid ink efficiently rather than increasing the amount of squid ink.
An object of the present invention is to provide a method for producing squid ink sauce that causes less discoloration and less deterioration of flavor of the squid ink sauce.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、イカスミソースの製造工程において、イカスミその他のソース原料を加熱調理し、その後、冷却しイカスミソースを調製する従来からの方法ではなく、イカスミを冷却工程で加えることで、イカスミソースの退色や風味の低下を抑えることができることを見出し、本発明を完成するに至った。
従って、本発明は、イカスミソースの製造方法であって、ソース原料を８５℃達温まで加熱し、その後の冷却工程において、ソース原料の品温が２０℃以下０℃以上になった時にイカスミを加えることを特徴とするイカスミソースの製造方法である。
As a result of extensive research in order to achieve the above object, the present inventor found that in the process of producing squid ink sauce, the conventional method of cooking squid ink and other sauce ingredients and then cooling them to prepare squid ink sauce is not possible. Instead, they discovered that by adding squid ink during the cooling process, it was possible to suppress discoloration and deterioration of flavor of squid ink sauce, leading to the completion of the present invention.
Therefore, the present invention is a method for producing squid ink sauce, in which the sauce material is heated to a temperature of 85°C, and in the subsequent cooling process, when the temperature of the sauce material becomes 20 °C or lower and 0°C or higher, the squid ink is heated. This is a method for producing squid ink sauce, which is characterized by adding the following:
本発明のイカスミソースの製造方法により、退色や風味の低下が少ないイカスミソースを得ることができる。 By the method for producing squid ink sauce of the present invention, it is possible to obtain squid ink sauce with less discoloration and less deterioration in flavor.
以下、本発明を詳細に説明する。
本発明で使用するイカスミは、従来からイカスミソースに使用されているイカスミが使用でき、特に限定はない。
例えば、墨袋から取り出した生のものや、乾燥したもの、冷凍したもの、殺菌処理したもの、糖類等の添加物を加えたもの、ｐＨ調整したもの等を挙げることができ、市販品も使用することができる。
本発明のイカスミソースの製造方法では、イカスミに加わる熱が従来のイカスミソースの製造方法の場合より弱くなるため殺菌処理したイカスミが好ましい。
本発明のイカスミソースに使用するイカスミ以外の原料は、従来からイカスミソースに使用されている原料が使用でき、特に限定はない。
例えば、食塩、糖類、調味料、香辛料、澱粉、穀粉、野菜類、キノコ類、酒類、肉類、魚介類等を使用することができる。
The present invention will be explained in detail below.
The squid ink used in the present invention can be the squid ink conventionally used in squid ink sauce, and is not particularly limited.
For example, raw ink taken out of the ink bag, dried, frozen, sterilized, added with additives such as sugar, pH adjusted, etc., and commercially available products are also used. can do.
In the method for producing squid ink sauce of the present invention, sterilized squid ink is preferable because the heat applied to the squid ink is weaker than in the conventional method for producing squid ink sauce.
The raw materials other than squid ink used in the squid ink sauce of the present invention can be those conventionally used in squid ink sauce, and are not particularly limited.
For example, salt, sugars, seasonings, spices, starch, flour, vegetables, mushrooms, alcoholic beverages, meat, seafood, etc. can be used.
本発明のイカスミソースの製造方法は、従来のイカスミソースの製造方法とは、イカスミを加える工程が異なるが、それ以外は、従来のイカスミソースの製造方法と同様でよく特に限定はない。
例えば、イカスミ以外のソース原料を８５℃達温まで加熱し、その後の冷却工程で、ソース原料の品温が６０℃以下０℃以上になった段階でイカスミを加え、均一になるまで撹拌する。
なお、本発明では、イカスミを冷却工程で加えることを特徴とするが、８５℃達温まで加熱するソース原料にイカスミが含まれていてもよい。
ソースの冷却方法は、従来からソースの冷却に使用されている冷却方法が使用でき特に限定はない。
例えば、真空冷却器を用いた冷却方法や、ジャケット冷却、放冷等の冷却方法を挙げることができる。
The method for producing squid ink sauce of the present invention differs from the conventional method for producing squid ink sauce in the step of adding squid ink, but other than that, it may be the same as the conventional method for producing squid ink sauce and is not particularly limited.
For example, sauce materials other than squid ink are heated to a temperature of 85° C., and in the subsequent cooling step, when the temperature of the sauce material reaches 60° C. or lower and 0° C. or higher, squid ink is added and stirred until uniform.
Although the present invention is characterized in that squid ink is added in the cooling step, squid ink may be included in the sauce material that is heated to a temperature of 85°C.
The method of cooling the sauce is not particularly limited, and any cooling method conventionally used for cooling the sauce can be used.
For example, cooling methods such as a cooling method using a vacuum cooler, jacket cooling, and cooling can be used.
本発明の方法は、１バッチ１００ｋｇ～３００ｋｇ程度の大量生産をする場合でも、退色や風味の低下を抑えることができ大量生産にも適している。
イカスミを含むソースを加熱する従来方法では、このような大量生産の場合、退色や風味の低下が家庭やレストランで製造する少量生産の場合に比べ激しいが、本発明の製造方法では退色や風味の低下を抑えることができる。
The method of the present invention is suitable for mass production because it can suppress discoloration and deterioration of flavor even when mass production is performed in a batch of about 100 kg to 300 kg.
With the conventional method of heating sauce containing squid ink, when mass-produced like this, the discoloration and flavor deterioration are more severe than in the case of small-scale production at home or in a restaurant. The decline can be suppressed.
本発明のイカスミソースの製造方法により得られたイカスミソースの使用方法は、従来のイカスミソースと同様でよく特に限定はない。
例えば、パスタソース、雑炊、カレー、シチューなどに使用することができる。
また、冷凍後レンジ解凍加熱することができるため、冷凍イカスミスパゲッティ等にも使用できる。
The method of using the squid ink sauce obtained by the method for producing squid ink sauce of the present invention may be the same as that for conventional squid ink sauce and is not particularly limited.
For example, it can be used in pasta sauce, porridge, curry, stew, etc.
Moreover, since it can be thawed and heated in the microwave after freezing, it can be used for frozen squid spaghetti, etc.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［イカスミソースの調製］
・実施例１～２、比較例１～２、参考例１、３～４
（１）サラダ油３質量部、ニンニクペースト３質量部を容量３００ｋｇの真空冷却器付きニーダーに投入し、サラダ油とニンニクペーストの合計質量が加熱前の９５質量％になるまで炒めソース原料を得た。
（２） 食塩２質量部、魚介出汁１０質量部、こしょう０．４質量部、タピオカ澱粉２質量部、乾燥玉ねぎ４質量部、キサンタンガム０．１質量部、水６３．８質量部を、前記（１）で得られたソース原料に加え、８５℃になるまで加熱した後、１０分間保温した。
（３）真空冷却器を用いてニーダー内を減圧にし、前記（２）で得られたソース原料を冷却した。
（４）前記（３）の工程でソース原料の品温が表１に示す温度になったとき、イカスミペースト２質量部、水１０質量部を加え１分間撹拌して、イカスミソース１００ｋｇを得た。
・参考例１
（１）サラダ油３質量部、ニンニクペースト３質量部を容量３００ｋｇの真空冷却器付きニーダーに投入し、サラダ油とニンニクペーストの合計質量が加熱前の９５質量％になるまで炒めソース原料を得た。
（２） 食塩２質量部、魚介出汁１０質量部、こしょう０．４質量部、タピオカ澱粉２質量部、乾燥玉ねぎ４質量部、キサンタンガム０．１質量部、イカスミペースト２質量部、水６３．８質量部を、前記（１）で得られたソース原料に加え、８５℃になるまで加熱した後、１０分間保温した。
（３）真空冷却器を用いてニーダー内を減圧にし、前記（２）で得られたソース原料を冷却した。
（４）前記（３）の工程でソース原料の品温が２０℃になったとき、水１０質量部を加え１分間撹拌して、イカスミソース１００ｋｇを得た。
なお、各原料は、実施例１と同じものを使用している。
・参考例２
実施例１において、工程（３）におけるソースの品温を－５℃に変更した以外は、実施例１と同様にしてイカスミソースを調製したが、ソースの粘度が高くなりすぎソースとして使用できなかった為、評価は行わなかった。
EXAMPLES The present invention will be specifically explained below with reference to Examples, but the present invention is not limited to these Examples.
[Preparation of squid ink sauce]
・Examples 1-2 , Comparative Examples 1-2 , Reference Examples 1, 3-4
(1) 3 parts by mass of salad oil and 3 parts by mass of garlic paste were put into a kneader with a capacity of 300 kg equipped with a vacuum cooler, and a stir-fried sauce material was obtained until the total mass of salad oil and garlic paste became 95% by mass of that before heating.
(2) 2 parts by mass of salt, 10 parts by mass of seafood stock, 0.4 parts by mass of pepper, 2 parts by mass of tapioca starch, 4 parts by mass of dried onions, 0.1 parts by mass of xanthan gum, and 63.8 parts by mass of water, as described above ( It was added to the sauce material obtained in 1), heated to 85°C, and kept warm for 10 minutes.
(3) The pressure inside the kneader was reduced using a vacuum cooler to cool the source material obtained in (2) above.
(4) When the temperature of the sauce raw material reached the temperature shown in Table 1 in step (3) above, 2 parts by mass of squid ink paste and 10 parts by mass of water were added and stirred for 1 minute to obtain 100 kg of squid ink sauce. .
・Reference example 1
(1) 3 parts by mass of salad oil and 3 parts by mass of garlic paste were put into a kneader with a capacity of 300 kg equipped with a vacuum cooler, and a stir-fried sauce material was obtained until the total mass of salad oil and garlic paste became 95% by mass of that before heating.
(2) 2 parts by mass of salt, 10 parts by mass of seafood stock, 0.4 parts by mass of pepper, 2 parts by mass of tapioca starch, 4 parts by mass of dried onions, 0.1 parts by mass of xanthan gum, 2 parts by mass of squid ink paste, 63.8 parts by mass of water. Part by mass was added to the sauce material obtained in (1) above, heated to 85° C., and then kept warm for 10 minutes.
(3) The pressure inside the kneader was reduced using a vacuum cooler to cool the source material obtained in (2) above.
(4) When the temperature of the sauce raw material reached 20° C. in step (3) above, 10 parts by mass of water was added and stirred for 1 minute to obtain 100 kg of squid ink sauce.
Note that the same raw materials as in Example 1 were used.
・Reference example 2
In Example 1, squid ink sauce was prepared in the same manner as in Example 1 except that the temperature of the sauce in step (3) was changed to -5°C, but the viscosity of the sauce became too high to be used as a sauce. Therefore, no evaluation was performed.
［イカスミスパゲッティソースとして評価］
茹でたスパゲッティ２００ｇと得られたイカスミソース６５ｇを和え以下の評価基準で１０名のパネラーにより参考例１をコントロールとして評価を行った。
・外観
５点 黒々として、非常に良い
４点 黒く、良い
３点 普通
２点 やや黒さが薄く、悪い
１点 黒さが薄く、非常に悪い
・風味
５点 イカスミ風味を強く感じ、非常に良い
４点 イカスミの風味をやや強く感じ、良い
３点 普通
２点 イカスミの風味がやや弱く、悪い
１点 イカスミの風味が弱く、非常に悪い
[Evaluated as squid miso spaghetti sauce]
200 g of boiled spaghetti and 65 g of the obtained squid ink sauce were mixed and evaluated by 10 panelists using Reference Example 1 as a control based on the following evaluation criteria.
・Appearance: 5 points Dark, very good 4 points Black, good: 3 points Average: 2 points Slightly dark, poor: 1 point Darkness: thin, very bad・Flavor: 5 points Strong squid ink flavor, very good 4 points The flavor of squid ink is a little strong, 3 points is good. 2 points is average. The flavor of squid ink is a little weak, 1 point is bad. The flavor of squid ink is weak, very bad.
得られた評価結果を表１に示す。
表中、評価は点数を付けた人数と平均点を示している。
従来の製造方法である参考例１を基準として外観及び風味の平均点が、ともに３．５点以上であるものを合格とした。
The obtained evaluation results are shown in Table 1.
In the table, the evaluation shows the number of people who gave the score and the average score.
Based on Reference Example 1, which is a conventional manufacturing method, those with average scores of 3.5 points or higher for both appearance and flavor were considered to have passed.
［冷凍イカスミスパゲッティ］
前記実施例１～４、比較例１～２、参考例１で得られたイカスミソース６５ｇを容器に収容した茹スパゲティ２００ｇの上にかけて、－３５℃で急速冷凍し冷凍イカスミスパゲッティを得た。
これを－１８℃で３日間保存し、出力５００Ｗの電子レンジを使用して解凍加熱し茹スパゲッティとイカスミソースを和えて１０名のパネラーにより参考例１をコントロールとして、実施例１と同様に評価を行った。
得られた評価結果を表２に示す。
表中、評価は点数を付けた人数と平均点を示している。
従来の製造方法である参考例１を基準として外観及び風味の平均点が、ともに３．５点以上であるものを合格とした。
[Frozen squid miso spaghetti]
65 g of the squid ink sauce obtained in Examples 1 to 4, Comparative Examples 1 to 2, and Reference Example 1 was poured over 200 g of boiled spaghetti in a container and quickly frozen at -35° C. to obtain frozen squid ink spaghetti.
This was stored at -18℃ for 3 days, thawed and heated using a microwave oven with an output of 500W, mixed with boiled spaghetti and squid ink sauce, and evaluated in the same manner as Example 1 by 10 panelists using Reference Example 1 as a control. I did it.
The obtained evaluation results are shown in Table 2.
In the table, the evaluation shows the number of people who gave the score and the average score.
Based on Reference Example 1, which is a conventional manufacturing method, those with average scores of 3.5 points or higher for both appearance and flavor were considered to have passed.
本発明の製造方法で得られたイカスミソースを使用した冷凍イカスミスパゲティは、冷凍後、電子レンジで解凍加熱しても外観、風味ともに優れていた。
The frozen squid ink spaghetti using the squid ink sauce obtained by the production method of the present invention had excellent appearance and flavor even after being frozen and then thawed and heated in a microwave oven.
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Non-Patent Citations (1)
| Title |
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| 真っ黒本格！だけど簡単！イカスミパスタ, クックパッド,[online]，2015年10月08日，[２０２３年１１月１６日検索], Retrieved from the Internet:<URL: https://cookpad.com/recipe/3448010> |
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