JPS5816663A - Retort food - Google Patents
Retort foodInfo
- Publication number
- JPS5816663A JPS5816663A JP56116187A JP11618781A JPS5816663A JP S5816663 A JPS5816663 A JP S5816663A JP 56116187 A JP56116187 A JP 56116187A JP 11618781 A JP11618781 A JP 11618781A JP S5816663 A JPS5816663 A JP S5816663A
- Authority
- JP
- Japan
- Prior art keywords
- water
- pasta
- oil
- fat
- retort
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 235000015927 pasta Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 239000000839 emulsion Substances 0.000 claims abstract description 11
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 10
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 8
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 229940080237 sodium caseinate Drugs 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000010497 wheat germ oil Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はレトルト食品、更ＫＰ細には新規なレトルトパ
スタ人抄グラタンに関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a retort food, and more particularly to a novel retort pasta Hitosho gratin.
退部、品質の長期保存性及び食前に於ける調理の簡便性
の故に、各樵レトルト食品が隆盛となっているが、レト
ルトマカロニグラタン等のレトルトパスタ入ねグラタン
もその例外ではない。Retort pouch foods have become popular due to their long shelf life, quality, and ease of preparation before meals, and retort pasta gratin, such as retort macaroni gratin, is no exception.
而して、従来のレトルトパスタ入りグラタンは／１１麦
粉、パター及び牛乳を主成分とする店請ホワイトソース
とパスタとによって製造せられていた。Therefore, the conventional retort pasta gratin was manufactured using pasta and a store-bought white sauce whose main ingredients are wheat flour, patter, and milk.
然しなから、斯かる組成の従来レトルトパスタ入抄グラ
タンは、パスタが吸水し易く、時間の経過と共に軟化し
た歯ごたえのない食感になると云う欠点があり、事実上
品質の長期保存性を使命とするレトルト食品の１Ｉｔ−
なさないものであったＣ
そこで、本尭明者は斯る従来の欠点を解消した新規なレ
トルトパスタ入りグラタンを開発すべく種々研究を重ね
ぇ結果、油脂、水及び乳化剤を主成分とするエマルジョ
ンソースを用いれは、パスタの吸水がなく、°品質の長
期安定なレトルトグラタンが得られることを見い出し、
本発明を完成した。However, conventional retort pasta gratin with such a composition has the disadvantage that the pasta easily absorbs water and becomes soft and chewy over time. 1It- of retort food
In order to develop a new gratin containing retort pasta that overcomes the drawbacks of the conventional method, Mr. Honya has conducted various research and has developed an emulsion containing oil, water, and an emulsifier as its main components. We discovered that by using sauce, pasta does not absorb water, and retort gratin with stable quality can be obtained over a long period of time.
The invention has been completed.
すなわち、本発明は油脂、水及び乳化剤を主成分とする
エマルジョンソースとパスタとから成るレトルト食品で
ある。That is, the present invention is a retort food consisting of pasta and an emulsion sauce containing oil, water, and an emulsifier as main components.
本発明に於て、油脂としては動物性、−植物性ま九固体
、液体の如何を問わず食用に供し得るものであれば如何
なるものを使用し得、例えばバター、ラード、大豆油、
小麦胚芽油、カカオ油脂等が挙げられる。In the present invention, any edible fat or oil can be used, whether animal-based, vegetable-based, solid or liquid, such as butter, lard, soybean oil,
Examples include wheat germ oil, cacao oil and fat.
また、水としては水そのもの或いは水分を多量に含む例
えば牛乳等をも使用し得る。この水の使用量は、油脂Ｉ
Ｋ対し０．３〜７重量部とするのが好ましい。Further, as the water, water itself or milk containing a large amount of water, for example, may be used. The amount of water used is
The amount is preferably 0.3 to 7 parts by weight based on K.
乳化剤としては、例えばカゼインナトリウム、大豆蛋白
質、小麦グルテン加工物等が挙げられる。この乳化剤の
使用量は、乳化系すなわち、油脂及び水の総量ＩＫ対し
、０．０５〜０．３重量部とするのが好ましい。Examples of emulsifiers include sodium caseinate, soybean protein, processed wheat gluten, and the like. The amount of the emulsifier used is preferably 0.05 to 0.3 parts by weight based on the emulsifying system, that is, the total amount IK of oil, fat, and water.
本発明に於けるエマルジョンソースは、上記三成分を主
成分とし、これに適宜食塩、小麦粉等のＩＩＩ￥に科、
添加剤を加えて混合構成される。The emulsion sauce in the present invention has the above three ingredients as the main ingredients, and optionally salt, flour, etc.
Constructed by adding additives and mixing.
本発明に使用量れるパスタとしては、パスタ＠に属する
ものであれば如何なるものでもよく、例えばマカロニ、
スパゲティ、うどん等が挙げられる、
而して、本発明は上記組成から成るレトルト食品でるっ
て、例えば上記組成原料、或いはこれＫｉＫ野菜、食肉
等の食品材料を適宜混合して、常法に従いレトルト処理
することによって製造これる。The amount of pasta used in the present invention may be any pasta as long as it belongs to pasta@, such as macaroni,
Examples include spaghetti, udon noodles, etc. Therefore, the present invention provides a retort food consisting of the above-mentioned composition, for example, by appropriately mixing the above-mentioned composition raw materials or food materials such as KiK vegetables and meat, and retort food according to a conventional method. Manufactured by processing.
斯くして得られた本発明レトルト食品は、長期間保存後
に於てもパスタ本来の品質、特に食感を失わず、正にレ
トルト食品としての適性を十二分に具備するものでめる
Ｃ
囚に、本発明レトルト食品に於けるパスタの食感の駐時
変化を示せば下表の通りである。The thus obtained retort food of the present invention does not lose its original quality of pasta, especially its texture, even after long-term storage, and is more than fully suitable as a retort food.C The table below shows changes in the texture of pasta in the retort food of the present invention over time.
１
」
０−一一弾力有パスタ本来の食感
Δ−ロー柔らかい均一な食感
×−−一歯ごたえのない食感
試料の調製法
本発明：実施例１で得られたマカロニグラタン０
比較例：バタ−３０？、薄刃小麦粉３０？を強火でい几
め、これに牛乳３００ ｃｃを加え、トロ火で粘度が出
るまで混合加熱してホワイトルーとする。このホワイト
ルー１３０ｔにチキンエキス０．２ｆ、食塩０．５？を
加えホワイトソースとする。得られたホワイトソース１
００？に市販エルボタイプのマカロニを茹で（茹歩ｗ２
２０％）、これを１００？、スライス玉ネギｌＯ？、鶏
肉２０Ｐｅ混合する。このものを２５０を容しトルトノ
（ウチに充填し、１２１℃２０分間のレトルト殺菌を行
って得たマカロニグラタン、
以下実施例を挙けて本発明を更［ｆｉ明するＣ実施例１
バター（無塩） ａ ＯｆＰ、牛乳３０ｃｃｓ水７０ａ
ａとカゼインナトリウム１６Ｆを２００ｃｏ容ホモゲナ
イザーで均一乳化（９０００ｒＰｍ１０分）シ、この乳
化物にチキンエキス０．２？、食塩０．５？を加え調味
し、エマルジョンソース′４：得る。得られたエマルジ
ョンソース１００？に対し、市販エルボタイプのマカロ
ニｔ−茹で（ｆ１歩留２２０％）、これを１００？、ス
ライス玉ネギ１（１−％鶏肉２０？を混合する０このも
のを２５０ｆＰ容レトルトＩくウチに充填し、１２１℃
２０分間の加圧加熱膜Ｍを行い、マカロニグラタンを得
た０
実施例２
小麦胚芽油４００ｃｃ、水１２００ ｅｅとカゼインナ
トリウム２００ｔをステファンカッターにて混合乳化し
、このものにグルタミン酸ナトリウム５）、食塩１０？
を加えエマルジョンソースを得る。このものに牛挽肉２
００ｔ、豚挽肉３００ ｆ、玉葱のみじん切り１００？
、ハセリのみじん切り５０？、その他胡淑少々を入れて
よくまぜ合せた。このソース１００？に対シ、フェルタ
イプのマカロニを茹でた賜の（ｆ１歩留２５０％）３０
？加え、１２１℃１５分間の加圧加熱殺菌を行い、マカ
ロニグラタンを得た。1'' 0-11 Original texture of elastic pasta Δ-Low Soft uniform texture ×--1 Preparation method of texture sample with no chewy texture Present invention: Macaroni gratin obtained in Example 1 0 Comparative example: Butter 30? , Usuba flour 30? Boil over high heat, add 300 cc of milk, mix and heat over low heat until it becomes viscous, and make a white roux. This white roux 130t, chicken extract 0.2f, salt 0.5? Add to make white sauce. Obtained white sauce 1
00? Boil commercially available elbow-type macaroni (boiling step w2).
20%), this is 100? , sliced onion lO? , mix 20 Pe of chicken. The present invention will be further described with reference to Examples below. Unsalted) a OfP, 30cc of milk, 70a of water
Uniformly emulsify A and sodium caseinate 16F using a 200 volume homogenizer (9000 rPm for 10 minutes), and add 0.2% chicken extract to this emulsion. , salt 0.5? Add and season to obtain emulsion sauce '4. Obtained emulsion sauce 100? On the other hand, commercially available elbow type macaroni t-boiled (f1 yield 220%) is 100? , mix 1 sliced onion (1-% chicken 20?) Fill this into a 250fP retort and heat to 121℃.
A pressurized heating membrane M was applied for 20 minutes to obtain macaroni gratin. Example 2 400 cc of wheat germ oil, 1200 ee of water, and 200 t of sodium caseinate were mixed and emulsified using a Stefan cutter, and this was mixed with sodium glutamate 5) and salt. 10?
Add to obtain emulsion sauce. This stuff has 2 pieces of ground beef
00t, ground pork 300f, chopped onion 100?
, 50 pieces of chopped Hasheri? , and a little bit of black pepper and mix well. This sauce is 100? For comparison, the gift of boiling Fell type macaroni (f1 yield 250%) 30
? In addition, pressurized heat sterilization was performed at 121° C. for 15 minutes to obtain macaroni gratin.
実施例３
カカオ油脂２５）と薄刃小麦粉２５？を強火でいため混
合した。この１１１の３０？１分離大豆蛋白１０ｔ１牛
乳１００ ｃｅ ｓチキンエキス０．３）、食塩０．６
）を高圧ホモ建キサ−で十分乳化した。得られたエマル
ジョンソース１１０１ＰＦＣ対し、マツＶ：ｓ、ルー
Ａ １０ ｆ。Example 3 Cocoa oil and fat 25) and thin blade flour 25? Stir and mix over high heat. This 111's 30?1 isolated soybean protein 10t1 milk 100ces chicken extract 0.3), salt 0.6
) was thoroughly emulsified using a high-pressure homogenizer. For the obtained emulsion source 1101PFC, Matsu V:s, Ru
A 10 f.
腸内２５？、スライス玉ネギ１５？、市販ロングマカロ
ニ２５ｔを２００ ？容しトルトパウチＫ１１ｉＩｉめ
、１１５℃３０分のレトルト処理を行い、マカロニグラ
タンを得た口
以上Intestines 25? , Sliced onions 15? , 25 tons of commercially available long macaroni for 200? Retort pouch K11iIi at 115℃ for 30 minutes to obtain macaroni gratin.
Claims (1)
ソースとパスタとから成るレトルト食品０ ２、 水の量が油脂１．に対し０．３〜７重量部、乳化
剤の童が油脂及び水の熱量１に対１．ｏ、ｏｓ〜０．３
重量部である特許請求の範囲第１項記載のレトルト食品
Ｃ[Claims] 1. A retort food consisting of pasta and an emulsion sauce containing oil, water, and an emulsifier as main components. 2. The amount of water is 1. 0.3 to 7 parts by weight of the emulsifier, and 1 part of the emulsifier for every 1 part of the heat of the oil and water. o,os~0.3
Retort food C according to claim 1, which is parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56116187A JPS5816663A (en) | 1981-07-24 | 1981-07-24 | Retort food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56116187A JPS5816663A (en) | 1981-07-24 | 1981-07-24 | Retort food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5816663A true JPS5816663A (en) | 1983-01-31 |
| JPH0155874B2 JPH0155874B2 (en) | 1989-11-28 |
Family
ID=14680968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56116187A Granted JPS5816663A (en) | 1981-07-24 | 1981-07-24 | Retort food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5816663A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63279770A (en) * | 1987-05-12 | 1988-11-16 | Nippon Oil & Fats Co Ltd | Pasta sauce and production thereof |
| JPH044863A (en) * | 1990-04-19 | 1992-01-09 | Ezaki Glico Co Ltd | Method for improving preservability of food using fat or oil |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5498368A (en) * | 1978-01-23 | 1979-08-03 | Hausu Shiyokuhin Kougiyou Kk | Production of white roue for food such as white sauce and like |
| JPS568644A (en) * | 1979-07-02 | 1981-01-29 | San Ei Chem Ind Ltd | Preparation of emulsified fat and oil product |
-
1981
- 1981-07-24 JP JP56116187A patent/JPS5816663A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5498368A (en) * | 1978-01-23 | 1979-08-03 | Hausu Shiyokuhin Kougiyou Kk | Production of white roue for food such as white sauce and like |
| JPS568644A (en) * | 1979-07-02 | 1981-01-29 | San Ei Chem Ind Ltd | Preparation of emulsified fat and oil product |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63279770A (en) * | 1987-05-12 | 1988-11-16 | Nippon Oil & Fats Co Ltd | Pasta sauce and production thereof |
| JPH044863A (en) * | 1990-04-19 | 1992-01-09 | Ezaki Glico Co Ltd | Method for improving preservability of food using fat or oil |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0155874B2 (en) | 1989-11-28 |
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