Retort sauce and retort sauce

Abstract

To provide sauce for retort making it easy to perform cooking and fill the sauce into a container after cooking, and excellent in getting entangled in cooked rice or noodle in eating by increasing the viscosity of the sauce after retort treatment, and retort sauce obtained by subjecting it to the retort treatment.SOLUTION: The sauce for retort contains 5 to 15 mass% of powdery seeds based on the whole amount of the sauce excluding solid ingredients. The seeds are selected from the group consisting of almond, walnut and hazel nut.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a retort sauce containing powdered nuts and seeds, and a retort sauce obtained by retorting the same. [Background technology]

[0002] Conventionally, studies have been conducted on imparting viscosity to sauces for curry or pasta to improve the entanglement with rice or noodles. However, if the viscosity of the sauce is high during cooking, it may be difficult to uniformly stir and mix the sauce, or it may cause problems when dispensing the sauce into containers such as pouches, reducing workability. For example, when dispensing using a depositor or the like, a highly viscous sauce may clog the pipes and not be dispensed in an even amount. On the other hand, a sauce with a low viscosity makes cooking and filling easier, but when eaten, the sauce does not remain on the tongue, making it difficult to feel the flavor, and the sauce does not easily entangle with rice or noodles. Therefore, a sauce with a relatively low viscosity during cooking and dispensing, and a relatively high viscosity during eating is desired.

[0003] In order to achieve such a goal, for example, Patent Document 1 discloses a retort food that has an increased viscosity compared to when it was packed, and contains chickpea paste and a sauce portion containing 25% by mass or less of an oil and fat raw material. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2018-42473 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, the method described in Patent Document 1 requires soaking chickpeas in water and processing them into a paste, and there is a demand for a simpler process.

[0006] An object of the present invention is to provide a retort sauce which can be easily cooked and filled into a container after cooking by a simple method, and which has an increased viscosity after retort processing so that it adheres well to cooked rice or noodles when eaten, and a retort sauce obtained by retorting the same. [Means for solving the problem]

[0007] The inventors discovered that the above-mentioned problems could be solved by including in a retort sauce powdered nuts and seeds in an amount that was 5 to 15 mass % of the total amount of the sauce excluding solid ingredients, and thus completed the present invention.

[0008] That is, the present invention includes the following aspects. [1] A retort sauce comprising: A retort sauce containing 5 to 15 mass% of powdered nuts and seeds based on the total amount of the sauce excluding solid ingredients. [2] The retort sauce according to [1], wherein the nuts and seeds are selected from the group consisting of almonds, walnuts and hazelnuts. [3] A retort sauce obtained by retorting the retort sauce according to [1] or [2]. Effect of the Invention

[0009] According to the present invention, it is possible to provide a retort sauce which, by a simple method, allows easy operation during cooking and filling of the sauce into a container after cooking, and which has an increased viscosity after retort processing so that it adheres well to cooked rice or noodles when eaten, and a retort sauce obtained by retorting the same. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, an embodiment of the present invention will be described.

[0011] The retort sauce of the present invention contains powdered nuts and seeds. In the present invention, the retort sauce refers to a sauce before retort treatment, and the retort sauce refers to a retort sauce that has been retorted. The retort sauce is not particularly limited, and examples thereof include curry rice sauce, hayashi rice sauce, and pasta sauce. The nuts and seeds that can be used are not particularly limited as long as they are edible fruits or seeds that are covered with a hard shell or skin, and examples thereof include almonds, walnuts, hazelnuts, cashew nuts, pistachios, macadamia nuts, coconuts, ginkgo nuts, pecan nuts, Brazil nuts, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, sesame seeds, etc. Among them, the nuts and seeds are preferably selected from the group consisting of almonds, walnuts and hazelnuts.

[0012] The method of powdering the seeds and nuts is not particularly limited, and examples thereof include impact crushing, airflow crushing, trituration crushing, shear crushing, cutting crushing, compression crushing, and freeze crushing. The crushing conditions are not particularly limited as long as the seeds and nuts can be crushed to a powder particle size (particle diameter) of 0.7 mm or less. The powdered seeds and nuts can be obtained, for example, by drying the seeds and nuts, roughly crushing them with a crusher, compressing and cutting them with a three-stage vertical roll, and then passing them through a sieve with a mesh size of 0.7 mm (for example, a stainless steel sieve). The above-mentioned powdered nuts and seeds may be commercially available.

[0013] The content of the powdered nuts and seeds is 5 to 15% by mass based on the total amount of the sauce excluding the solid ingredients. If the content of the powdered nuts and seeds is less than 5% by mass, the viscosity of the retort sauce does not increase even after retort treatment, and the sauce does not mix well with rice or noodles when eaten. If the content exceeds 15% by mass, the viscosity of the retort sauce becomes too high, causing problems when filling the sauce, or the flavor of the nuts and seeds becomes too strong, impairing the original taste of the sauce. The content of the powdered nuts and seeds is preferably 6 to 14% by mass, more preferably 7 to 13% by mass, based on the total amount of the sauce excluding the solid ingredients. In the present invention, the term "solid ingredient" refers to an ingredient that does not pass through a sieve with an opening of, for example, 5 mm.

[0014] The retort sauce may contain, in addition to the powdered nuts and seeds, other ingredients that are usually used in retort sauces, provided that the effects of the present invention are not impaired. Examples of such raw materials include solid ingredients such as meat and vegetables; processed vegetable products (puree, paste, etc.); grain flour (wheat flour, barley flour, rye flour, rice flour, corn flour, etc.); starch (wheat starch, potato starch, tapioca starch, corn starch, sweet potato starch, physically, chemically and / or enzymatically treated starches, etc.); vegetable oils and fats (salad oil, palm oil, rapeseed oil, cottonseed oil, safflower oil, soybean oil, sunflower oil, sesame oil, corn oil, rice oil, scallion oil, sesame oil, corn oil, rice oil, corn ... Examples of the processed vegetable products include fats and oils such as soybean oil, olive oil, linseed oil, perilla oil, etc., animal fats and oils (beef tallow, lard, chicken fat, fish oil, etc.), processed fats and oils (hardened oil, margarine, shortening, powdered fats and oils, etc.); sugars such as sugar, maltose, glucose, fructose, etc.; sweeteners; seasonings (for example, powdered seasonings such as salt, sodium glutamate, bonito powder, etc.; liquid seasonings such as sauces, extracts, soy sauce, mirin, ketchup, vinegar, soup stock, honey, etc.), spices, flavors, colorings, etc. Examples of the processed vegetable products include tomato puree and tomato paste, etc.

[0015] The retort sauce of the present invention can be obtained by subjecting the above-mentioned retort sauce to a retort treatment. Specifically, for example, the retort sauce can be prepared by adding powdered nuts and seeds to the sauce ingredients other than the powdered nuts and seeds in an amount of 5 to 15 mass % based on the total amount of the sauce excluding the solid ingredients, and then sealing the obtained retort sauce in a container and subjecting it to a retort treatment.

[0016] The retort treatment can be carried out according to a conventional method, for example, by dividing the retort sauce into predetermined portions, filling and sealing them in pouches that can withstand retort treatment, and then carrying out retort treatment (for example, sterilization treatment by heating and pressurizing at 100 to 135°C so that the F value of the center part, which is the part of the product in the pouch that is least likely to increase in temperature during sterilization, is 4 or more).

[0017] In the present invention, the viscosity of the retort sauce (before retort treatment) measured by a Bostwick viscometer at a temperature (temperature at the center of the sauce) of 60°C ± 2°C for a measurement time of 30 seconds is preferably 4.5 cm or more, more preferably 6 cm or more, and even more preferably 7.5 cm or more. The viscosity of the retort sauce of the present invention (after retort treatment) is preferably 14 cm or less, more preferably 11 cm or less, and even more preferably 8 cm or less. EXAMPLES

[0018] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0019] Manufacturing example: Manufacturing tomato sauce for pasta (1) 1 part by mass of salt and 1 part by mass of sugar were mixed. (2) 20 parts by mass of tomato paste, 0 to 20 parts by mass of powdered nuts and seeds, and the mixed powder obtained in (1) above were placed in a cooking vessel, water was added so that the total mass of the sauce became 100 parts by mass, and the mixture was heated to a temperature of 85°C while stirring thoroughly. (3) Water was added to replenish the evaporated water so that the total weight was 100 parts by mass, and the mixture was mixed to obtain a retort sauce. 100 g of the retort sauce was then filled into retort pouches with aluminum vapor-deposited on the surface, and the pouches were sealed. (4) The retort sauce was sterilized by pressurizing and heating (100 to 135°C, 10 to 30 minutes) so that the F value was 4 or more, to obtain a retort sauce.

[0020] Test 1: Change in sauce viscosity with the addition of powdered nuts and seeds Tomato sauce was produced according to the above Production Example, except that powdered nuts and seeds were used in the amounts shown in Table 1 below. The viscosity of the tomato sauce immediately before filling into the retort pouch was evaluated using a Bostwick viscometer (manufactured by CSC Scientific) by measuring the length (cm) traveled by pouring 100 g of sauce for 30 seconds at a temperature of 60°C ± 2°C, and the suitability of the retort sauce for filling into the retort pouch was evaluated. 7.5 cm or more was evaluated as "good," 4.5 cm or more but less than 7.5 cm was evaluated as "average," and less than 4.5 cm was evaluated as "poor." The viscosity of the tomato sauce after retort processing was measured in the same manner, and the adhesion of the retort sauce to the noodles (adhesion of the sauce) was evaluated as follows. First, 50 g of the retort sauce was poured onto 100 g of boiled noodles (pasta) and mixed for 30 seconds, then transferred to a colander and left to stand for 10 seconds to remove excess sauce, then transferred to another container and the mass of the mixed noodles was measured. The mass ratio of the attached sauce to the mass of the mixed noodles was calculated by subtracting the mass of the pasta (100 g) from the mass of the mixed noodles. The evaluation of "adhesion to the noodles and rice" was rated as "poor" for less than 50% by mass, "average" for 50% to 65% by mass, and "good" for 65% by mass or more. The results are shown in Table 1.

[0021] [Table 1]

[0022] In Comparative Example 1 and Examples 1 to 3, the viscosity before the retort treatment was relatively low and the filling suitability was good. In Example 4, the viscosity before the retort treatment was somewhat high, but within the acceptable range. In Comparative Example 2, the viscosity before the retort treatment was very high, making it difficult to fill the retort pouch. The viscosity after the retort treatment was higher than before the retort treatment in all cases except Comparative Example 1. In Comparative Example 1, the viscosity did not increase, and the tomato sauce that was mixed with the pasta was not well retained. In Examples 2 to 4 and Comparative Example 2, the viscosity after the retort treatment was high and the mixture was well mixed with the pasta, but the retort sauce in Comparative Example 2 had a strong almond flavor. In Example 1, the viscosity after the retort treatment was somewhat low, but within an acceptable range.

[0023] Test 2: Comparison with wheat flour, modified starch, or thickener Tomato sauces were produced in the same manner as in the above Production Example, except that wheat flour, processed starch or thickener was used instead of powdered nuts and seeds as shown in Table 2 below, and the viscosity of the sauce and its adhesion to pasta were evaluated in the same manner. The results are shown in Table 2.

[0024] [Table 2]

[0025] In Comparative Examples 1 to 3, although the viscosity of the sauce before the retort treatment was low to a certain extent, the viscosity after the retort treatment was further reduced, so that the effect of the present invention was not obtained. In Comparative Example 3, it was difficult to dissolve the thickener uniformly in the sauce, and the workability was poor.

[0026] Test 3: Examination of powdered nut and seed varieties Tomato sauces were produced in the same manner as in the above Production Example, except that walnut powder or hazelnut powder was used instead of almond powder as the powdered nuts and seeds as shown in Table 3 below, and the viscosity of the sauce and its adhesion to pasta were evaluated in the same manner. The results are shown in Table 3.

[0027] [Table 3]

[0028] In Examples 5 and 6, the viscosity before the retort treatment was low and the suitability for filling into a retort pouch was good, and since the viscosity after the retort treatment increased as in Example 3, the adhesion of the sauce was also good.

[0029] Test 4: Comparison with chickpeas For comparison with the conventional technology, tomato sauce was produced in the same manner as in the Production Examples, except that chickpea powder or chickpea paste, which is not a nut or seed, was used instead of powdered nuts and seeds, and the viscosity of the sauce and its adhesion to pasta were evaluated in the same manner. Note that when the chickpea powder was processed into a paste, the same amount of water was absorbed relative to the mass of the chickpea powder, so the amount of chickpea paste was twice that of the chickpea powder (however, the moisture content of the sauce was the same). The results are shown in Table 4.

[0030] [Table 4]

[0031] The sauce containing chickpea powder, which is not a nut or seed powder (Comparative Example 3), had a very high viscosity before retort processing and was poor in suitability for filling. This is thought to be due to the fact that chickpeas have a higher water absorption than nuts and seeds. When a conventional chickpea paste was used (Comparative Example 4), the water absorption was suppressed compared to chickpea powder, and the filling suitability was better than that of Comparative Example 3. However, the productivity was poor because of the laborious process of soaking the chickpeas in water in advance, and the adhesiveness of the sauce was poorer than that of Example 2, which contained the same amount of nut or seed powder (almond powder). Thus, according to the present invention, a retort sauce that can be easily filled into a container such as a retort pouch, has an increased viscosity after retort processing, and can be well entangled with rice or noodles can be obtained by a simple method.

Claims

1. A retort sauce comprising: This retort sauce contains 5 to 15% by mass of powdered nuts and seeds selected from the group consisting of almonds, walnuts and hazelnuts, based on the total amount of the sauce excluding solid ingredients.

2. The retort sauce according to claim 1, wherein the content of the seeds and nuts is 7 to 15% by mass based on the total amount of the sauce excluding solid ingredients.

3. A retort sauce obtained by subjecting the retort sauce according to claim 1 or 2 to a retort treatment.

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