JPH0368669B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel pasta sauce having a Japanese or Chinese flavor.

Conventionally, pasta sauces are made by adding butter, cheese, wine, etc. to solid ingredients such as meat, fish and shellfish, pine nuts, peas, and spinach, and thickening them using tomatoes, tomato paste, or tomato puree. Seasoned in a Western style. For this reason, the taste is unavoidably monotonous, and at present, the consumer base of pasta sauces and pasta has become fixed.

The present invention has been completed as a result of various researches aimed at finding a new demand segment for pasta sauces, and as a result of various researches in order to give pasta sauces an unprecedented Japanese or Chinese flavor. .

The present invention is a pasta sauce containing bamboo shoots, mushrooms, a thickener, and soy sauce.

In the present invention, bamboo shoots are particularly used as the solid content, a specific thickener is used instead of conventionally used tomatoes, tomato paste or tomato puree, and the seasoning is one for Japanese or Chinese cuisine. The main feature is that it uses soy sauce.

Boiled bamboo shoots or commercially available boiled bamboo shoots are used at a ratio of 5 to 50% by weight (hereinafter abbreviated as %) of the total bamboo shoots.

Examples of the mushrooms used in the present invention include shiitake mushrooms, shimeji mushrooms, nameko mushrooms, wood ear mushrooms, enoki mushrooms, and pine mushrooms. Live mushrooms are boiled, and dried and salted mushrooms are rehydrated and used at a ratio of 20 to 80% of the total.

As mentioned above, examples of thickeners used in the present invention in place of conventional tomatoes or processed products thereof include starches including pregelatinized starch, xanthan gum, guar gum, locust bean gum, tamarind gum, gum arabic, and Examples include gums such as gadei gum, and one or more of polysaccharides such as dextrin, pullulan, carboxymethyl cellulose, and yam flour. The thickener is
It is used at a rate of 0.01 to 5%.

If the amount of thickener used is too large, the viscosity of the product sauce will be too strong, which is undesirable in terms of texture. On the other hand, if it is too small, the ingredients in the sauce will be difficult to hold onto the pasta, which is undesirable.

In the present invention, soy sauce is added to give a Japanese-style or Chinese-style taste, and is preferably used in a small amount to enhance the flavor. Furthermore, other seasonings commonly used in Japanese or Chinese cuisine may be used as appropriate, such as edible oils such as sesame oil, corn oil, and soybean oil, five-spice powder, chili powder, garlic powder, etc. Spices such as powder and pepper, alcohol, acids such as vinegar and citric acid, salt,
Examples include sugar, caramel, meat extract, bean sauce, and chemical seasonings. These materials are appropriately selected and used in a proportion of 1 to 30% of the total. Of these,
Sesame oil is particularly preferred because it enhances the Japanese-style taste, and acids are particularly preferred because they enhance the Chinese-style taste. Sesame oil is particularly effective in adding Japanese flavor to sauces, but the amount used is
If it exceeds 10%, the flavor will be too strong, and conversely, 0.5
If it is less than %, it is inappropriate because the desired effect cannot be obtained.

The pasta sauce of the present invention contains the above main ingredients,
The solids are manufactured by cutting them into appropriate sizes, mixing them with an appropriate amount of water if necessary, and heating and sterilizing them at about 100 to 120 degrees Celsius.

The pasta sauce of the present invention has a Japanese or Chinese flavor that is different from conventional products. For this reason, it is expected that a new demand segment for pasta sauce and pasta will be created in the market.

EXAMPLES In order to further specifically illustrate the present invention, Examples and Reference Examples will be given and explained below.

Example 1 Boiled bamboo shoots 45 (parts by weight) Boiled shimeji mushrooms 10 Wood ear mushrooms (dried and rehydrated) 10 Pregelatinized starch 5 Salt 3 Soy sauce 1.9 Strawberry 0.05 Five-spice powder 0.05 Vinegar 2.5 Corn oil 2.5 Sake 20 The above Mix the ingredients, add 50 parts of water, and seal in a retort pouch. The temperature of this thing is 120℃
Heat for 25 minutes to obtain pasta sauce.

Reference Example The pasta sauce obtained in Example 1 was heated,
By preparing boiled spaghetti separately and stirring it in this sauce, Chinese-flavored spaghetti was obtained.

Example 2 Bamboo shoots 5 (parts by weight) Bamboo shoots 30 Enoki mushrooms 30 Nameko mushrooms 20 Yam flour 0.01 Sesame oil 0.5 White soybean oil 8 Salt 0.55 Soy oil 0.74 Sugar 1 Sake 3.2 Chemical seasonings 1 Of the above combination, only bamboo shoots, shiitake mushrooms, and enoki mushrooms were used. Funghi and nameko were stir-fried in sesame oil and white soybean oil, and then yam flour and seasonings below soy sauce were added to obtain a pasta sauce.

Example 3 Boiled bamboo shoots 10 (parts by weight) Boiled mushroom mushrooms 10 Boiled shimeji mushrooms 25 Boiled pine mushrooms 35 Xanthan gum 0.5 Sesame oil 3 White soybean oil 3 Chemical seasonings 2.2 Meat extract 2.0 Chili powder 0.1 Garlic powder 0.5 Sugar 1.5 Salt 1.0 soy sauce 5.0 Citric acid 1.0 Caramel 0.2 Mix the above ingredients, add 100 parts of water to the mixture, and pack in a can. After sealing the can, it was heated at 115°C for 40 minutes to obtain pasta sauce.

Claims (1)

[Claims] 1. A pasta sauce containing bamboo shoots, mushrooms, a thickener, and soy sauce. 2. The sauce for pasta according to claim 1, which contains 5 to 50% by weight of bamboo shoots, 20 to 80% by weight of mushrooms, 0.01 to 5% by weight of a thickener, and a small amount of soy sauce. 3. Claim 1 or 2, wherein the thickener is at least one of starch, gums, and polysaccharides.
Sauce for pasta as described in section.