JPH11164672A - Paste sauce, its production and retort food using the paste sauce - Google Patents
Paste sauce, its production and retort food using the paste sauceInfo
- Publication number
- JPH11164672A JPH11164672A JP9335393A JP33539397A JPH11164672A JP H11164672 A JPH11164672 A JP H11164672A JP 9335393 A JP9335393 A JP 9335393A JP 33539397 A JP33539397 A JP 33539397A JP H11164672 A JPH11164672 A JP H11164672A
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- sauce
- meat
- pasta
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、原料中に存在する
油脂の一部を製造過程で除去したパスタ用ソース及びそ
の製造方法並びにかかるパスタ用ソースを含有したレト
ルト食品に関する。[0001] The present invention relates to a pasta sauce from which a part of fats and oils present in a raw material has been removed in a production process, a method for producing the same, and a retort food containing such a pasta sauce.
【０００２】[0002]
【従来の技術】消費者ニーズの多様化、調理の簡便性の
要求等から、レトルト殺菌されたパスタ用ソース、クリ
ームシチュー、牛丼の具材等が市販されるようになって
久しい。2. Description of the Related Art Due to diversification of consumer needs and simplicity of cooking, retort-sterilized pasta sauce, cream stew, gyudon ingredients and the like have been commercially available for a long time.
【０００３】ところでパスタ用ソースのなかで例えば、
挽肉の配合量の多いミートソースやベーコン、パンチェ
ッタを用いるアマトリチャーナ等は油脂含有量が多いた
め、油脂が分離する場合が多い。油脂が分離すると、ゆ
でたパスタにこれらをかけて食するとき、食味がしつこ
くなり、また外観上も見苦しく好ましくない。このため
上記パスタ用ソースを製造する際、油脂含有量の多い原
料を予め熱水に浸漬し、油脂を熱水中に浸出させて分離
することが行われている（特開平９−７５０３６号公
報）。[0003] Among pasta sauces, for example,
Meat sauce, bacon, and amatrichana using a pancetta with a large amount of minced meat have a high fat content, so that the fat is often separated. When the fats and oils are separated, when they are eaten over the boiled pasta, the taste becomes persistent and the appearance is unsightly and undesirable. For this reason, when manufacturing the above-mentioned pasta sauce, a raw material having a high fat content is immersed in hot water in advance, and the fat is leached into hot water to be separated (JP-A-9-75036). ).
【０００４】一方油脂を除去するため熱水の代わりにた
れ等を用いる場合もある。例えば牛丼の具を製造する場
合、牛肉をたれに浸漬し、所定の条件で煮込むことによ
り、過剰な油脂をたれに浸出させて分離することが行わ
れている（特開平８−１３１１２３号公報）。On the other hand, in some cases, a sauce or the like is used instead of hot water to remove fats and oils. For example, when manufacturing beef bowl ingredients, beef is immersed in a sauce and simmered under predetermined conditions, so that excess fats and oils are leached into the sauce and separated (Japanese Patent Laid-Open No. 8-131123). ).
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、油脂含
有量の多い原料を熱水に浸漬する方法では、油脂の浸出
量のコントロールが困難で油脂が過剰に浸出しがちであ
る。また水溶性の旨味成分が熱水中に浸出してしまい、
かつ煮込み状態になるため、香ばしさがでず肉のくさみ
が残り、浸出した油脂のみを除去して水溶性旨味成分を
含有する熱水をソースに配合したとしても、食味が非常
に劣化してしまい、また粘度等の食感の調整が困難であ
るという欠点を有する。However, in the method of immersing a raw material having a large amount of fats and oils in hot water, it is difficult to control the leaching amount of fats and oils, and the fats and fats are liable to be excessively leached. In addition, water-soluble umami components are leached into hot water,
And because it is stewed, it does not have the aroma and the meat remains, and even if hot water containing a water-soluble umami component is added to the sauce to remove only the leached oils and fats, the taste will deteriorate significantly. It also has the disadvantage that it is difficult to adjust the texture such as viscosity.
【０００６】またたれに浸漬する方法では、目的によっ
てはたれの成分（醤油、砂糖、酒等）が具材（牛肉）に
浸み込むため食味が劣化することはないが、具材のもっ
ている風味を殺す結果にもなり好ましくない。In the method of immersion in a sauce, the ingredients (soy sauce, sugar, sake, etc.) are soaked in the ingredients (beef) depending on the purpose, so that the taste does not deteriorate, but the ingredients remain. The result is that the flavor is killed, which is not preferable.
【０００７】さらに油脂成分を予め除去した原料を選択
して用いることは、経済性、労力の点で極めて不利であ
る。Further, it is extremely disadvantageous in terms of economy and labor to select and use a raw material from which the fat component has been removed in advance.
【０００８】したがって本発明は、風味、食感、外観を
損なうことなく、原料中に存在する油脂の一部を除去し
たパスタ用ソース、及びその製造方法、並びにかかるパ
スタ用ソースを含有したレトルト食品を提供することを
目的とする。Accordingly, the present invention provides a pasta sauce from which a part of fats and oils present in a raw material has been removed without impairing the flavor, texture and appearance, a method for producing the same, and a retort food containing such a pasta sauce. The purpose is to provide.
【０００９】[0009]
【課題を解決するための手段】本発明者らは上記実状に
鑑み鋭意研究した結果、油脂含有量の多い肉原料を炒め
処理することにより炒め汁を生じさせ、炒め汁中の油脂
のみを除去すれば、風味、食感、外観を損なうことな
く、容易に油脂含有量の多い原料から油脂の一部を除去
したパスタ用ソースを製造することができることを見出
すとともに、かかる方法を用いたパスタ用ソース及びか
かるパスタ用ソースを含有したレトルト食品を得ること
ができることを見出し、本発明を完成させた。Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above-mentioned situation, and as a result, a stir-fried juice has been produced by stir-friing a meat raw material having a high fat content, and only the fat and oil in the stir-fried juice has been removed. If it is possible to easily produce a sauce for pasta in which a part of fats and oils is removed from a raw material having a high fat content without impairing the flavor, texture and appearance, it is possible to produce pasta sauce using such a method. It has been found that a sauce and a retort food containing such a pasta sauce can be obtained, and the present invention has been completed.
【００１０】すなわち本発明は、肉原料を主とする原料
を炒め処理し、他の原料と混合して加熱するパスタ用ソ
ースの製造方法において、肉原料を主とする原料を炒め
処理した後に生じる炒め汁から、油脂の全部または一部
を除去することを特徴とするパスタ用ソースの製造方
法；及びかかる製造方法により製造したパスタ用ソー
ス；並びに該パスタ用ソースを含有したレトルト食品で
ある。That is, the present invention relates to a method for producing a sauce for pasta wherein a raw material mainly comprising a meat raw material is fried, mixed with other raw materials and heated, and is produced after the raw material mainly comprising a meat raw material is subjected to a frying treatment. A method for producing a pasta sauce characterized by removing all or a part of fats and oils from a stir-fry juice; a pasta sauce produced by the production method; and a retort food containing the pasta sauce.
【００１１】[0011]
【発明の実施の形態】肉原料を主とする原料とは、肉原
料及び肉原料と混合しても後述する炒め処理や油脂の除
去処理を困難にすることがない原料をいう。肉原料と
は、牛、豚、羊、鶏等の食用に供することのできる肉を
いい、すね肉、もも肉、むね肉、手羽等どの部位の肉で
あってもよい。またこれらを適宜加工したものであって
もよい。例えばスライスしたもの、挽肉、ハム、ベーコ
ン、ソーセージ等が挙げられる。炒め処理等を困難にす
ることがない原料とは、例えばにんにく等が挙げられ
る。BEST MODE FOR CARRYING OUT THE INVENTION A raw material mainly composed of a meat raw material means a raw material and a raw material which, even when mixed with the raw meat material, does not make it difficult to carry out a stir-fry process or a fat / oil removal process described later. The meat raw material refers to edible meat such as beef, pork, sheep, and chicken, and may be any portion of meat such as shin, thigh, breast, and wings. These may be appropriately processed. For example, sliced meat, minced meat, ham, bacon, sausage and the like can be mentioned. Examples of the raw material that does not make the stir processing and the like difficult include garlic and the like.
【００１２】炒め処理に使用する調理釜は、肉原料を主
とする原料を炒め処理することができるものであればい
ずれでもよく、特に制限されるものではない。例えばガ
スや電気等で肉を加熱調理するための家庭用のフライパ
ンであってもよく、本発明においては、大量生産のた
め、周囲を蒸気が流通するための蒸気ジャケットを有す
る蒸気釜が好ましい。蒸気釜の容量は特に制限はない
が、例えば２０〜１０００Ｋｇのものが挙げられる。か
かる蒸気釜には撹拌装置がついていてもよく、撹拌装置
の形状は、肉を炒めながら撹拌できるものであれば特に
制限されない。さらにかかる蒸気釜は、肉原料を主とす
る原料を容易に取り出すため、床に固定された支持部材
によって回動自在に支持されていることが好ましい。[0012] The cooking pot used for the stir-fry process is not particularly limited as long as it can stir-fry the raw material mainly composed of meat raw material. For example, it may be a household frying pan for heating and cooking meat by gas, electricity, or the like. In the present invention, a steam pot having a steam jacket through which steam flows is preferable for mass production. The capacity of the steam pot is not particularly limited, and for example, a capacity of 20 to 1000 kg is exemplified. Such a steam pot may be provided with a stirrer, and the shape of the stirrer is not particularly limited as long as it can stir while stirring the meat. Further, it is preferable that such a steam pot is rotatably supported by a support member fixed to the floor in order to easily take out a raw material mainly composed of meat raw material.
【００１３】他の原料とは、目的とするパスタ用ソース
を製造する際に一般的に用いられる、肉原料を主とする
原料以外の原料をいう。例えばパスタ用ミートソースの
場合には、たまねぎ、にんじん、トマトペースト、調味
料、香辛料、小麦粉、植物油、水等であり、パスタ用ア
マトリチャーナの場合には、トマトペースト、ホールト
マト、調味料、香辛料、加工澱粉、植物油、水等を挙げ
ることができる。[0013] The other raw materials are raw materials other than the raw materials mainly composed of meat raw materials, which are generally used when producing a target pasta sauce. For example, in the case of pasta meat sauce, it is onion, carrot, tomato paste, seasoning, spices, flour, vegetable oil, water, etc.In the case of pasta amatriciana, tomato paste, whole tomato, seasoning, spices, processing Examples include starch, vegetable oil, water and the like.
【００１４】次に本発明の製造方法について説明する。
本発明における炒め処理は、調理釜に油、肉原料を主と
する原料を添加して、肉原料等を食しても細菌上問題が
ない程度にまで加熱殺菌するのが好ましい。例えば挽肉
を炒め処理する場合には、挽肉の赤身が完全に消失する
まで加熱するのが好ましい。このとき油は一般的に調理
に用いることができる油ならどのようなものでもよく、
例えばサラダ油、コーン油、オリーブ油、ごま油等の植
物油、牛脂、豚脂等の動物油が挙げられる。加熱殺菌の
方法は特に制限はなく、電気、ガス、蒸気等いずれの方
法であってもよいが、蒸気を用いる方法が特に好まし
い。蒸気の温度は特に制限はないが、例えば１００〜１
５０℃、特には１１０〜１４０℃程度が好ましい。Next, the manufacturing method of the present invention will be described.
In the stir-fry process of the present invention, it is preferable to add a raw material mainly composed of oil and meat raw materials to a cooking pot and heat sterilize the raw materials to such an extent that there is no bacterial problem even if the raw materials are eaten. For example, when the minced meat is stir-fried, it is preferable to heat until the leanness of the minced meat is completely eliminated. At this time, the oil may be any oil that can be generally used for cooking,
For example, vegetable oils such as salad oil, corn oil, olive oil and sesame oil, and animal oils such as tallow and lard. The method of heat sterilization is not particularly limited, and any method such as electricity, gas, and steam may be used, but a method using steam is particularly preferable. The temperature of the steam is not particularly limited.
50 ° C, particularly preferably about 110 to 140 ° C.
【００１５】炒め処理の後、炒め汁中の油脂の全部また
は一部を除去する。ここで炒め汁とは、炒め処理の後肉
原料を主とする原料から分離した油脂を含有した液と、
炒め処理の際に用いた油であって遊離した状態にある油
との混合液をいう。かかる炒め汁は、油脂の他に水溶性
の旨味成分も含有しているため、炒め汁全部を除去する
と、パスタ用ソースの風味が著しく劣化する。このため
炒め汁中の油脂のみを除去することが必要である。After the stir-fry treatment, all or a part of the fat or oil in the stir-fry juice is removed. Here, the sautéed juice is a liquid containing fats and oils separated from the raw material mainly consisting of the meat raw material after the stir processing,
It is a mixture of the oil used in the frying process and the oil in a free state. Such stir-fry juice contains a water-soluble umami component in addition to fats and oils, and thus, if all the stir-fry juice is removed, the flavor of the pasta sauce will be significantly deteriorated. For this reason, it is necessary to remove only the fats and oils from the stir-fry.
【００１６】かかる方法としては、炒め汁を静置して油
脂相と水相とに分離せしめた後、油脂相の全部または一
部を除去する方法が簡便で好ましい。炒め汁の静置は、
調理釜内で行ってもよく、また炒め汁を他の容器に移し
て原料固形物を分離した後に行ってもよい。As such a method, it is simple and preferable to stir the stir-fry juice to separate it into an oil phase and an aqueous phase, and then remove all or part of the oil phase. Stir-fried soup
It may be carried out in a cooking pot or after transferring the stir fry juice to another container to separate the raw material solids.
【００１７】前者の場合には、肉原料を炒めた後、所定
の時間（例えば２分）調理釜を静置し、炒め汁中の上部
に分離した油脂を柄杓、バット等を用いてくみ取る方
法、調理釜を傾けて油脂を調理釜外に排除する方法等が
ある。In the former case, after the meat ingredients are fried, the cooking pot is allowed to stand for a predetermined time (for example, 2 minutes), and the oils and fats separated in the upper portion of the stir-fry juice are removed using a ladle, a vat, or the like. In addition, there is a method of tilting the cooking pot to remove oils and fats outside the cooking pot.
【００１８】後者の場合は、例えば肉原料を主とする原
料と炒め汁との混合物を、所定の網目密度を有するふる
いにあけて両者を分離し、炒め汁を調理釜以外の容器に
移した後、所定の時間静置する。次いで炒め汁中の上部
に分離した油脂を柄杓、バット等を用いてくみ取る、も
しくは当該容器を傾けて油脂を容器外に排除する、また
は当該容器が下部に排出口を有する場合には、該排出口
から水溶性の旨味成分と必要な油脂とをさらに他の容器
に受け、残余の油脂を除去する等の方法が挙げられる。
この場合、旨味成分を残すため、所定量の油脂を除去し
た後の炒め汁と、肉原料を主とする原料とを再び混合す
ることが必要である。なおふるいの網目は、肉原料を主
とする原料の大きさに応じて適宜選択することができ
る。In the latter case, for example, a mixture of a raw material mainly composed of meat and a stir-fry juice is passed through a sieve having a predetermined mesh density to separate the two, and the stir-fry juice is transferred to a container other than the cooking pot. Then, it is left still for a predetermined time. Next, the oil and fat separated at the top of the stir-fry juice is extracted using a ladle, a vat, or the like, or the oil is removed from the container by tilting the container, or when the container has a discharge port at the bottom, the drainage is performed. A method of receiving a water-soluble umami component and necessary fats and oils from another outlet in another container and removing residual fats and oils can be used.
In this case, in order to leave the umami component, it is necessary to re-mix the stir-fry juice from which a predetermined amount of fats and oils have been removed and a raw material mainly composed of a meat raw material. The sieve mesh can be appropriately selected depending on the size of the raw material mainly composed of the meat raw material.
【００１９】なお前者の場合において、調理釜を傾ける
ことによって分離する方法では水溶性の旨味成分も調理
釜外に排出される可能性の有る場合には、静置によって
分離した油脂と水溶性の旨味成分とを他の容器に移し、
当該他の容器内で再び油脂と水溶性の旨味成分とを分離
させて油脂を除去させてもよい。In the former case, when the water-soluble umami component is likely to be discharged out of the cooking pot in the method of separating the cooking pot by tilting, the oil and fat separated by standing and the water-soluble Transfer the umami ingredients to another container,
The oil and fat may be removed again by separating the oil and fat from the water-soluble umami component in the other container.
【００２０】除去する油脂の量は、目的とするパスタ用
ソースにより異なり特に制限はないが、パスタ用ソース
中の油脂含量が４〜１０重量％となるように除去するこ
とが好ましい。なお、油脂を除去した後、肉原料を主と
する原料に水等を添加して加熱すると（ボイル）、肉の
旨味が消失するのみならず、肉が軟らかくなりすぎる傾
向があるため、油脂除去後ボイルしない方が好ましい。The amount of fats and oils to be removed depends on the intended sauce for pasta and is not particularly limited, but it is preferable to remove the fats and oils in the sauce for pasta so as to have a content of 4 to 10% by weight. In addition, when water and the like are added to a raw material mainly containing meat raw material and then heated (boiled) after removing the fat and oil, not only the taste of the meat is lost but also the meat tends to be too soft. It is preferable not to boil afterwards.
【００２１】次いで油脂を除去した肉原料を主とした原
料と、他の原料とを混合し、加熱調理してパスタ用ソー
スとする。このとき熱源の温度は特に制限はないが、熱
源として蒸気を用いる場合には、例えば１００〜１５０
℃、特には１１０〜１４０℃程度が好ましい。Next, a raw material mainly composed of a meat raw material from which fats and oils have been removed and another raw material are mixed and cooked to prepare a pasta sauce. At this time, the temperature of the heat source is not particularly limited, but when steam is used as the heat source, for example, 100 to 150
° C, particularly preferably about 110 to 140 ° C.
【００２２】本発明の方法により製造されるパスタ用ソ
ースは、油脂を含有するものであれば特に制限はない
が、油脂含量の多いミートソース、アマトリチャーナが
特に好ましい。The pasta sauce produced by the method of the present invention is not particularly limited as long as it contains fats and oils, but meat sauces and amatriciana having a high fat content are particularly preferred.
【００２３】本発明はまたかかるパスタ用ソースを用い
たレトルト食品を提供する。本発明のレトルト食品は、
上記食品材料をかん、ビン、レトルトパウチ等に適量充
填し、所定のレトルト殺菌を行うことにより得ることが
できる。The present invention also provides a retort food using the pasta sauce. The retort food of the present invention,
The food material can be obtained by filling an appropriate amount of the above-mentioned food material into a can, a bottle, a retort pouch or the like, and performing a predetermined retort sterilization.
【００２４】[0024]
【実施例】以下に実施例を示して本発明をさらに詳細に
説明するが、本発明は以下の実施例に限定されるもので
はない。The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.
【００２５】実施例１ ５０Ｋｇ炊き用蒸気釜（調理釜）に、にんにくのみじん
切り５００ｇと、サラダ油５００ｇとを加え、撹拌しな
がらよく加熱した。これに牛挽肉（赤身率８５％）３０
Ｋｇを加えて炒め処理した。次いで２０Ｋｇ容バットの
上に２０メッシュのざるを置き、これに上記の炒め処理
したもの全量をあけた。バット中に滴下した炒め汁を２
分間静置した後、分離した上部の一部の油脂を１Ｋｇく
み取り除去した。Example 1 To a 50 kg steaming pot (cooking pot), 500 g of chopped garlic and 500 g of salad oil were added and heated well with stirring. Minced beef (85% lean) 30
Kg was added and the mixture was fried. Next, a 20-mesh sieve was placed on a 20-kg vat, and the whole that had been subjected to the above-mentioned stir-fry treatment was opened. 2 stir-fry juice dripped into the vat
After leaving still for 1 minute, 1 kg of the separated upper fat was removed and removed.
【００２６】別に１００Ｋｇ炊き用蒸気釜（調理釜）に
タマネギの粗みじん切り２５Ｋｇ、にんじんの粗みじん
切り７Ｋｇ及びサラダ油１Ｋｇを加え、撹拌しながらよ
く加熱した。これに上記のざるに残った牛挽肉とにんに
くのみじん切り、及び炒め汁から油脂の一部を除去した
液を加え、さらにトマトペースト１６Ｋｇ、調味料４．
３Ｋｇ、香辛料９０ｇ、小麦粉０．７Ｋｇ、及び水１
８．９１Ｋｇを加えて全量を１０３Ｋｇとし、撹拌しな
がらよく加熱し、パスタ用ミートソースとした。このと
きの油脂含有量は４．９重量％であった。Separately, 25 kg of onion, 7 kg of carrot and 1 kg of salad oil were added to a 100 kg steaming cooking pot (cooking pot), and the mixture was heated well with stirring. To this was added the above-mentioned ground beef and minced garlic, and a liquid obtained by removing some of the fats and oils from the stir-fry juice, and 16 kg of tomato paste and seasoning.
3 kg, spice 90 g, flour 0.7 kg, and water 1
8.91 Kg was added to make the total amount 103 Kg, and the mixture was heated well with stirring to obtain a pasta meat sauce. The fat content at this time was 4.9% by weight.
【００２７】上記で得られたパスタ用ミートソースを７
号缶に３００ｇずつ充填し、巻き締め機で密封した後、
ＦO 値が４のレトルト殺菌を行い、缶詰用ミートソース
とした。The pasta meat sauce obtained above was added to 7
After filling the cans with 300g each, and sealing with a winder,
F O value performs the retort sterilization of 4, was canned for the meat sauce.
【００２８】比較例１ 実施例１において、炒め処理後の油脂の除去処理を行わ
なかった以外は実施例１と同様にして缶詰用ミートソー
スを製造した。このときの油脂含有量は５．９重量％で
あった。Comparative Example 1 A meat sauce for canning was produced in the same manner as in Example 1 except that the oil and fats were not removed after the frying treatment. The fat content at this time was 5.9% by weight.
【００２９】実施例２ 実施例１において、牛挽肉を炒め処理した後、パスタ用
ミートソースの製造に用いる水１８．９１Ｋｇを添加
し、９８℃で３０分間ボイルした以外は実施例１と同様
にして油脂を除去した。その後水１８．９１Ｋｇを添加
せず、他は実施例１と同様にして缶詰用ミートソースを
製造した。Example 2 Example 1 was repeated in the same manner as in Example 1 except that the ground beef was stir-fried, 18.91 kg of water used for the production of meat sauce for pasta was added, and the mixture was boiled at 98 ° C. for 30 minutes. The grease was removed. Thereafter, a meat sauce for canning was produced in the same manner as in Example 1 except that 18.91 kg of water was not added.
【００３０】実施例３ ５００Ｋｇ容横型蒸気釜（調理釜）ににんにくのみじん
切り５Ｋｇと、オリーブ油５Ｋｇとを加え、撹拌しなが
らよく加熱した。これに２ｍｍスライス、１０ｍｍ幅カ
ットのベーコン１３５Ｋｇを加えて炒め処理した。これ
を２分間静置した後、蒸気釜をゆっくり傾けて炒め汁か
らすべての油脂７．５Ｋｇを除去した。Example 3 5 kg of garlic and 5 kg of olive oil were added to a 500 kg horizontal steam pot (cooking pot) and heated well with stirring. To this was added 135 kg of bacon cut into 2 mm slices and 10 mm width, followed by frying. After allowing this to stand for 2 minutes, the steam pot was slowly tilted to remove 7.5 kg of all fats and oils from the stir-fried juice.
【００３１】これにトマトペースト１２５Ｋｇ、ホール
トマト（缶詰）を潰したもの１５０Ｋｇ、調味料２０Ｋ
ｇ、香辛料３００ｇ、加工デンプン５Ｋｇ、及び水７
７．２Ｋｇを加えて全量を５１５Ｋｇとし、撹拌しなが
らよく加熱し、パスタ用アマトリチャーナとした。この
ときの油脂含有量は９．９重量％であった。To this, 125 kg of tomato paste, 150 kg of crushed whole tomatoes (canned), 20 K of seasoning
g, spices 300g, modified starch 5Kg, and water 7
The total amount was adjusted to 515 Kg by adding 7.2 Kg, and the mixture was heated well with stirring to obtain an amatotricana for pasta. The fat content at this time was 9.9% by weight.
【００３２】上記で得られたパスタ用アマトリチャーナ
をレトルトパウチに１００ｇずつ充填し、ＦO 値が４の
レトルト殺菌を行い、レトルトパウチ入りアマトリチャ
ーナとした。[0032] filled with pasta for Amatriciana Sauce obtained in the above retort pouch by 100g, F O value performs the retort sterilization of 4, was the retort pouch containing Amatriciana Sauce.
【００３３】比較例２ 実施例２において、炒め処理後の油脂の除去処理を行わ
なかった以外は実施例２と同様にしてレトルトパウチ入
りアマトリチャーナを製造した。このときの油脂含有量
は１１．４重量％であった。Comparative Example 2 An amatrician with retort pouch was produced in the same manner as in Example 2 except that the oil and fats were not removed after the stir processing. The fat content at this time was 11.4% by weight.
【００３４】実施例４ 実施例２において、ベーコンを炒め処理した後、パスタ
用アマトリチャーナの製造に用いる水７７．２Ｋｇを添
加し、９８℃で３０分間ボイルした以外は実施例２と同
様にして油脂７．５Ｋｇを除去した。その後水７７．２
Ｋｇを添加せず、他は実施例２と同様にしてレトルトパ
ウチ入りアマトリチャーナを製造した。Example 4 The procedure of Example 2 was repeated except that the bacon was stir-fried, then 77.2 kg of water used for the production of amatriciana for pasta was added, and the mixture was boiled at 98 ° C. for 30 minutes. 7.5 kg was removed. Then water 77.2
Amatoricana with retort pouch was produced in the same manner as in Example 2 except that Kg was not added.
【００３５】試験例１ 実施例１、２と比較例１の缶詰用ミートソース、及び実
施例３、４と比較例２のレトルトパウチ入りアマトリチ
ャーナの油っこさ、コク、深み、外観を、１０人のパネ
ラーにより以下の評価基準で評価した。結果を表１に示
す。 ◎評価基準 油っこさ ５：油っこいしつこさが全くなく、極めて良好 ４：油っこいしつこさがなく、サッパリ感があり良好 ３：平均的な風味 ２：やや油っこく、ややしつこい風味 １：非常に油っこく、しつこい風味 コク、深み： ５：コク、深みが非常にあり、極めて良好 ４：コク、深みがあり、良好 ３：平均的な風味 ２：コク、深みが不足し、やや水っぽい風味でやや不良 １：コク、深みが全く不足し、水っぽい風味で不良 外観： ５：油脂分離が全くなく、極めて良好 ４：油脂分離がなく良好、またはややツヤが不足するが
ほぼ良好 ３：油脂分離がわずかに認められるが許容範囲内、また
はややツヤが不足するがほぼ許容範囲内 ２：透明な油脂の分離が多少認められ不良またはツヤが
不足 １：透明な油脂の分離が多量に認められ不良またはツヤ
が全くないTest Example 1 The canned meat sauces of Examples 1 and 2 and Comparative Example 1, and the retort pouch-containing amatrichana of Examples 3 and 4 and Comparative Example 2 were evaluated for oiliness, richness, depth and appearance by 10 persons. The panel was evaluated by the following evaluation criteria. Table 1 shows the results. ◎ Evaluation criteria Oiliness 5: No greasy and persistent, very good 4: No greasy and persistent, good refreshing feeling 3: Average flavor 2: Slightly greasy, slightly greasy flavor 1: Very greasy, Persistent flavor Rich, deep: 5: Rich, very deep, very good 4: Rich, deep, good 3: Average flavor 2: Rich, lacking depth, slightly watery and slightly poor 1: Absolutely lacks richness and depth and is poor in watery flavor Appearance: 5: No separation of fats and oils, very good 4: Good without separation of fats and oils, or slightly poor gloss but almost good 3: Little separation of fats and oils is observed Is within the allowable range or slightly lacks luster but is almost within the allowable range. 2: Separation of transparent oils and fats is slightly observed and defective or insufficient gloss 1: Separation of transparent oils and fats is observed in a large amount and not. Or there is no gloss
【００３６】[0036]
【表１】 [Table 1]
【００３７】表１より、実施例１〜４のレトルト食品は
比較例１、２のものと比較して風味、外観とも優れてい
ることが確認された。From Table 1, it was confirmed that the retort foods of Examples 1 to 4 had better flavor and appearance than those of Comparative Examples 1 and 2.
【００３８】試験例２ 実施例１において、くみ取る油脂の量を調整して、油脂
含有量が３．９重量％、４．４重量％及び５．４重量％
のパスタ用ミートソースとした以外は実施例１と同様に
して缶詰ミートソースを製造した。これを試験例１の場
合と同様に評価した。結果を表２に示す。Test Example 2 In Example 1, the amount of fats and oils to be removed was adjusted so that the fat and oil content was 3.9% by weight, 4.4% by weight and 5.4% by weight.
A canned meat sauce was produced in the same manner as in Example 1 except that the meat sauce for pasta was used. This was evaluated in the same manner as in Test Example 1. Table 2 shows the results.
【００３９】[0039]
【表２】 [Table 2]
【００４０】表２より、３．９重量％の場合、油脂のコ
クが若干少なく、サッパリ感の強い風味になり、外観も
ツヤがやや不足する傾向にあったが、全体としては良好
であった。また５．４重量％では食感がわずかにしつこ
く、また外観もわずかに油脂分離が認められたが全体と
しては良好であった。また４．４重量％の場合は最も優
れていることが確認された。As can be seen from Table 2, in the case of 3.9% by weight, the fat and oil had a little less richness, had a strong refreshing flavor and tended to have a slightly insufficient gloss, but the overall appearance was good. . At 5.4% by weight, the texture was slightly persistent and the appearance was slightly oily and fat-separated, but overall good. In addition, it was confirmed that the case of 4.4% by weight was most excellent.
【００４１】[0041]
【発明の効果】本発明の方法によれば、原料中に存在す
る油脂の一部を容易に除去することができ、かかる方法
により風味、食感の優れたパスタ用ソース及びこれを用
いたレトルト食品を容易に得ることができる。According to the method of the present invention, a part of fats and oils existing in the raw material can be easily removed, and the pasta sauce excellent in flavor and texture and the retort using the same can be obtained by such a method. Food can be easily obtained.
Claims (4)
の原料と混合して加熱するパスタ用ソースの製造方法に
おいて、 肉原料を主とする原料を炒め処理した後に生じる炒め汁
から、油脂の全部または一部を除去することを特徴とす
るパスタ用ソースの製造方法。1. A method for producing a sauce for pasta wherein a raw material mainly comprising a meat raw material is fried, mixed with other raw materials and heated, wherein a stir-fry juice produced after the raw material mainly comprising a meat raw material is subjected to a frying treatment. And a method for producing a sauce for pasta, which comprises removing all or a part of fats and oils.
０重量％となるように、油脂の全部または一部の除去を
行うものである請求項１記載の製造方法。2. The fat and oil content in the pasta sauce is 4-1.
2. The production method according to claim 1, wherein all or a part of the fat or oil is removed so as to be 0% by weight.
り製造したパスタ用ソース。3. A sauce for pasta manufactured by the method according to claim 1.
ることを特徴とするレトルト食品。4. A retort food comprising the pasta sauce according to claim 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33539397A JP3734945B2 (en) | 1997-12-05 | 1997-12-05 | Sauce for pasta, method for producing the same, and retort food using the sauce for pasta |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33539397A JP3734945B2 (en) | 1997-12-05 | 1997-12-05 | Sauce for pasta, method for producing the same, and retort food using the sauce for pasta |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11164672A true JPH11164672A (en) | 1999-06-22 |
| JP3734945B2 JP3734945B2 (en) | 2006-01-11 |
Family
ID=18288049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33539397A Expired - Fee Related JP3734945B2 (en) | 1997-12-05 | 1997-12-05 | Sauce for pasta, method for producing the same, and retort food using the sauce for pasta |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3734945B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002281944A (en) * | 2001-03-29 | 2002-10-02 | Ajinomoto Co Inc | Method for solidifying pasty meat and meat processed food using the same |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50145550A (en) * | 1974-05-15 | 1975-11-21 | ||
| JPS5290659A (en) * | 1975-12-29 | 1977-07-30 | Mayer & Co Inc O | Method of producing bacon bit |
| JPH05252914A (en) * | 1992-01-31 | 1993-10-05 | Nippon Flour Mills Co Ltd | Packaged pasta sauce |
| JPH08131123A (en) * | 1994-11-05 | 1996-05-28 | Hightech Kk | Sliced meat product, its cooking and secondary cooling of this meat product and device therefor |
| JPH08266253A (en) * | 1995-03-30 | 1996-10-15 | Nisshin Flour Milling Co Ltd | Production of pasta sauce |
| JPH0975036A (en) * | 1995-09-19 | 1997-03-25 | House Foods Corp | Production of meat-containing food |
-
1997
- 1997-12-05 JP JP33539397A patent/JP3734945B2/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50145550A (en) * | 1974-05-15 | 1975-11-21 | ||
| JPS5290659A (en) * | 1975-12-29 | 1977-07-30 | Mayer & Co Inc O | Method of producing bacon bit |
| JPH05252914A (en) * | 1992-01-31 | 1993-10-05 | Nippon Flour Mills Co Ltd | Packaged pasta sauce |
| JPH08131123A (en) * | 1994-11-05 | 1996-05-28 | Hightech Kk | Sliced meat product, its cooking and secondary cooling of this meat product and device therefor |
| JPH08266253A (en) * | 1995-03-30 | 1996-10-15 | Nisshin Flour Milling Co Ltd | Production of pasta sauce |
| JPH0975036A (en) * | 1995-09-19 | 1997-03-25 | House Foods Corp | Production of meat-containing food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002281944A (en) * | 2001-03-29 | 2002-10-02 | Ajinomoto Co Inc | Method for solidifying pasty meat and meat processed food using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3734945B2 (en) | 2006-01-11 |
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