JPH0464665B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention enables ingredients to be prepared at home etc. without the need for preparation.
This invention relates to a method for producing a tomato sauce containing pine nuts that can be used as a tomato sauce such as pizza sauce or spaghetti sauce.

More specifically, the tomato sauce contains pine loom, which has the desired shelf life, has a fresh tomato sauce flavor, has a firm structure, and has a good texture. Concerning the manufacturing method.

In recent years, with the westernization of food, Italian dishes such as pizza pie and spaghetti have become popular, and opportunities to cook them at home are increasing.

By the way, tomato sauce such as pizza sauce and spaghetti sauce is an essential cooking ingredient in Italian cuisine, but when preparing it at home, it is necessary to prepare the ingredients, such as pine roum, each time. Currently, it is used by mixing it with commercially available tomato sauce.

Therefore, the present inventors conducted research and development to commercialize a tomato sauce pre-mixed with pine nuts, a typical ingredient in tomato sauce, and to save the effort of adjusting ingredients at home.

However, the conventional methods, such as simply stirring and mixing a predetermined amount of matsurushum with tomato sauce, heating and cooking, and then filling a predetermined container and sterilizing it, have the following problems. There has occurred.

Namely, (1) Flavor deterioration due to heat sterilization of tomato sauce.

(2) It is not easy to stir and mix pine nuts and tomato sauce.

(3) The pine room is likely to be damaged or discolored.

(4) The state of dispersion of the pine looms in the container is uneven, the appearance is poor, and variations tend to occur during use.

Therefore, in order to solve the above problems, the inventors of the present invention, as a result of intensive research, decided to use a sterilized pine room for use.
By adjusting the pH of the tomato sauce to 4.5 or less, desired preservability can be imparted even under relatively mild sterilization conditions that do not cause flavor deterioration of the tomato sauce.

Furthermore, the thickness of the pine tree slices
By adjusting the specific gravity of the tomato sauce to 0.5 to 6 mm and setting the specific gravity of the same pine room x 0.8 ≦ tomato sauce specific gravity ≦ the specific gravity of the same pine room x 1.3, it is possible to effectively prevent damage and excessive coloring of the pine room, and It has been found that the specific gravity of pine room and tomato sauce can be easily balanced, and as a result, problems (2) and (4) above can be solved. Furthermore, by using pine loom that has been salted and sterilized in advance, the texture of the pine loom can be made even firmer.
We also obtained this knowledge.

That is, in the present invention, pine loom pieces that have been salted in advance are sliced to a thickness of 0.5 to 6 mm and then sterilized, according to the relational formula: specific gravity of pine loom piece x 0.8 ≦ specific gravity of tomato sauce ≦ specific gravity of pine loom piece x 1.3; Mix with tomato sauce that has a specific gravity that satisfies the above and has a pH of 4.5 or less, then fill it into an appropriate container, and then heat at 70 to 90℃ for 1 hour.
The present invention relates to a method for obtaining a high-quality, easy-to-use tomato sauce containing pine nuts by heat sterilizing it for a period of seconds to 30 minutes.

Hereinafter, the content of the present invention will be further explained with reference to the drawings.

In the figure, numeral 1 is a piece of pinewood, which must be salted and sterilized in advance.

It is desirable that the degree of sterilization is almost complete, and this, together with the PH regulations for tomato sauce (see 2 in the figure), which will be described later, allows relaxation of the heat sterilization conditions after filling the container. This contributes to preventing deterioration of the sauce flavor.

Although the pinewood pieces can be sterilized by any method, it is usually carried out by heat treatment. Among these, it is preferable to immerse the pine loom in hot water and heat treat it in order to preserve the unique structure of pine loom.Also, from the perspective of preventing secondary contamination, it is recommended to sterilize the pine loom after slicing the pine loom. It is desirable to implement the following.

To give an example of specific sterilization conditions, 80 to 120
℃, about 10 to 120 minutes is sufficient.

Further, before the sterilization treatment, more preferably at the stage of pine room hall, the pine room is salted for a predetermined period of time, desalted if necessary, and then sterilized. This makes the structure of the pine room even harder and tighter, which is preferable in terms of texture.

On the other hand, when a piece of pine loom different from that specified in the present invention, for example, dried pine loom, is used, the pine loom flavor is lost during drying and becomes weak, and even after rehydration, the chewy texture peculiar to pine loom remains. does not appear.

Furthermore, as a large amount of tomato sauce is absorbed, the viscosity of the tomato sauce changes, and the coloring becomes excessive and the presence of pine room disappears in appearance, which is undesirable. Furthermore, in order to obtain the desired preservability, it is necessary to strengthen the sterilization conditions after mixing with tomato sauce, which causes deterioration of the flavor of tomato sauce. .

In addition, when using raw pine loom, it is necessary to strengthen the sterilization conditions, which causes deterioration of the flavor of the tomato sauce and makes it difficult for the pine loom to infiltrate into the interior of the pine loom when stirring and mixing with tomato sauce, making it difficult to balance the specific gravity. It is difficult to achieve uniform mixing, and damage is also likely to occur.

Next, the present invention stipulates that the thickness of the pine room pieces used be 0.5 to 6 mm.

If the thickness is less than 0.5 mm, it is preferable because it is easy to break when mixed with tomato sauce, and the coloring caused by tomato sauce becomes excessive and becomes integrated with the tomato sauce in appearance, making the presence of pine mushrooms weaker. do not have.

On the other hand, when the same thickness exceeds 6 mm, it is difficult for the tomato sauce to moisten into the pine room, and as will be described later, even if the specific gravity of the tomato sauce is set as specified in the present application, it will take time to balance the specific gravity of the two. Therefore, it is difficult to stir and mix uniformly, it is difficult to uniformly disperse the mash room in each part, and the sterilization efficiency of the mash room itself is also poor.

However, when pine loom is sliced to a thickness of 0.5 to 6 mm, there are no problems in the manufacturing process, and a high-quality tomato sauce product containing pine loom can be obtained. Among these, it is more preferable to set the same thickness to 1 to 4 mm.

Incidentally, the pine room can be sliced in a conventional manner using a cutter or the like.

Next, in the present invention, tomato sauce (see 2 in the figure)
As, Relational expression: Single specific gravity of the same pine room x 0.8
≦Tomato sauce specific gravity ≦Same pine room specific gravity×
It is stipulated that materials exhibiting a specific gravity that satisfies 1.3 should be used.

By using a tomato sauce having a specific gravity within the specified range, the specific gravity will quickly become balanced when stirring and mixing with the pine room pieces, and the pine room pieces will be easily and uniformly dispersed throughout each part of the tomato sauce. The same state can be maintained even after the container is filled, and even when a transparent bottle (see 3 in the figure) is used as the container, the appearance is good and there is no variation during use, making it easy to use.

Furthermore, even when the above-mentioned stirring and mixing step is not performed and the tomato sauce and the pine room pieces are separately filled in the container, the pine room pieces will not be unevenly distributed in the tomato sauce in the container.

Incidentally, the above effect is achieved only in conjunction with the above-mentioned requirements regarding the thickness of the pine room.

On the other hand, when using tomato sauce whose specific gravity is outside the above range, it is not possible to balance the specific gravity of the tomato sauce and the pine room pieces, which impedes the stirring and mixing operation, and even after filling the container, the pine room pieces are mixed. The tomato sauce may settle to the bottom of the container or float on the surface of the tomato sauce and become unevenly distributed, resulting in poor usability and appearance.

In addition, in the present invention, the pH of the tomato sauce used
Specify that the value should be 4.5 or less.

In the present invention, since sterilized pine room pieces are used as described above, the heating conditions for sterilization after filling the containers are adjusted only to give the tomato sauce the desired shelf life. When the tomato sauce PH is within the same specific range, even when heated at 70 to 90°C for 1 second to 30 minutes, the temperature will reach 1 to 2 when stored at room temperature.
It is possible to impart to the final product a satisfactory shelf life that is fungi-safe for many years, and the deterioration of the flavor of the tomato sauce can be minimized and its freshness can be maintained.

Here, the tomato sauce of the present invention refers to all sauces whose main ingredient is tomatoes,
For example, pizza sauce or spaghetti sauce is made by adding water, seasonings, spices, various organic acids, etc. in appropriate amounts to a tomato paste obtained by concentrating tomato juice, depending on the desired flavor.

The specific gravity of the tomato sauce specified in the present invention can be adjusted by increasing or decreasing the amount of sugars and salts added, or by selecting the type of the tomato sauce used. This can also be done by increasing or decreasing the amount used.

Similarly, the pH of the tomato sauce of the present invention can be effectively adjusted mainly by adjusting the amount of organic acids such as citric acid, acetic acid, and malic acid.

As explained above, the tomato sauce containing pine room of the present invention is composed of a combination of pine room pieces and tomato sauce that satisfy the requirements stipulated in the present invention, but dried onions, minced meat, etc. There is no problem in using other solid raw materials such as , carrot pieces, etc.

In order to further clarify the contents of the present invention, manufacturing examples of the products of the present invention are listed below.

[Example of manufacturing the product of the present invention]

Add 40 parts of tomato paste made from concentrated tomato juice obtained by straining tomatoes in a conventional manner to 38 parts of water.
part, 5 parts vinegar, 1 part salt, 0.5 part cornstarch,
0.4 part of citric acid and 0.1 part of black pepper powder were added and mixed with stirring to obtain pizza sauce with a specific gravity of 1.06 and a pH of 4.0.

On the other hand, raw pine loom holes were salted for a week, desalted, sliced into 3 mm thick pine loom pieces with a cutter, filled in a metal container filled with water, sealed, and placed in a retort for 110 min. ℃
Sterilization was carried out for 30 minutes.

Next, 85 parts of the pizza sauce was poured into a heat-stirring pot with a steam jacket, and 15 parts of the same sterilized pinewood pieces (specific gravity: 1.02) were added, followed by heating and cumming at 80°C for 15 minutes while stirring and mixing. carried out. By the same treatment, the pine mushrooms were uniformly dispersed in the tomato sauce.

Next, after filling an appropriate amount of this into a transparent bottle container,
Sealed and subjected to steam heat treatment at 90℃ for 3 minutes,
A pizza sauce containing pine nuts according to the present invention was obtained.

In this sauce, the pine loom pieces, which have almost no coloring from the pitutua sauce, are dispersed almost uniformly in the sauce without being unevenly distributed in the sauce, and are good in both appearance and usability.
The pitutua sauce flavor also had little heat damage, so the freshness of the tomatoes was maintained, and it was mellow, and the texture of the pine nuts pieces was also chewy and excellent.

In addition, the same sauce could be stored for one year at room temperature.

[Brief explanation of the drawing]

The figure shows an example of tomato sauce containing pine nuts according to the present invention. 1...Matsushi room piece, 2...Tomato sauce, 3...Transparent bottle container, 4...Matsushi room containing tomato sauce.

Claims (1)

[Claims] 1 Pre-salted pine loom 0.5~
A piece of pine tree loom that has been sterilized after being sliced to a thickness of 6 mm has a specific gravity that satisfies the relational expression: Specific gravity of a piece of pine tree room × 0.8 ≦ Specific gravity of tomato sauce ≦ Specific gravity of a piece of pine tree room × 1.3,
A method for producing tomato sauce containing pine mushrooms, which comprises mixing with tomato sauce having a pH of 4.5 or lower, filling the mixture into appropriate containers, and heat-sterilizing the mixture at 70 to 90°C for 1 second to 30 minutes.