JP2017099317A - Retort sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a retort sauce having a cooking feeling like the one obtained by being roasted with a frying pan.SOLUTION: Provided is a retort sauce containing: a tomato by 20% or higher in a raw conversion; at least one of lard and shortening; and at least one of a roasted coffee bean ground product and a roasted coffee bean extracted product, and having a pH of 4.8 or lower.SELECTED DRAWING: None

Description

  The present invention relates to a retort sauce.

  Meat sauce is known as a sauce containing tomato. Further, cocoa, caramel, instant coffee and the like are added to the meat sauce described in Patent Literature 1 and Non-Patent Literature 1 in order to give the sauce richness.

JP 2009-011282 A (published January 22, 2009)

Cookpad, “exquisite! Meat sauce, Bolognese”, [online], [October 5, 2015 search], Internet <URL: http://cookpad.com/recipe/2964377>

  By the way, when making Napolitan, it is fried in a frying pan with a Neapolitan sauce and pasta. When fried, the whole pasta and Napolitan sauce are burnt moderately. This moderate scorching becomes a part of the texture obtained by napolitan (hereinafter, the scorching texture is also referred to as “burning feeling”).

  However, when producing a Napolitan sauce for retort food, the retort treatment does not cause scorching due to fried food. In order to provide a better-tasting Napolitan retort food, it is necessary to reproduce the burnt texture produced by roasting.

  In addition, many of the existing retort food Napolitan sauce has a low viscosity and is dry. If you fry Napolitan sauce in a frying pan, you can make it thick and thick, and many men like it. However, some of the Napolitan sauces in retort foods have the advantage of being able to eat just by putting them on pasta, so the deliciousness of the rich oil was utilized without having to fry in a frying pan. It is necessary to have a texture.

  The present invention has been made in view of such problems. For example, the present invention provides a retort sauce that is suitable as a Napolitan sauce and can be enjoyed with a burnt texture like a fried food and a rich texture. is there.

  In order to solve the above-mentioned problems, the retort sauce according to the present invention comprises 20% or more of tomato in raw equivalent, at least one of lard and shortening, crushed roasted coffee beans and roasted coffee bean extract. At least one of them, and has a pH of 4.8 or less.

  ADVANTAGE OF THE INVENTION According to this invention, the retort sauce which can taste the burnt texture as if it was fried and the rich texture can be provided.

<Characteristics of retort sauce according to the present invention>
The retort sauce according to the present invention contains 20% or more of tomato in raw equivalent, at least one of lard and shortening, and at least one of roasted coffee bean pulverized product and roasted coffee bean extract, The pH is 4.8 or less. The retort sauce according to the present invention contains tomato, lard or shortening, and roasted coffee bean pulverized product or roasted coffee bean extract, which is heated when retort pouched, so it is fried in a frying pan. Even if it is not, it has a burnt texture as if fried in a frying pan.

  Moreover, since the retort sauce which concerns on this invention mix | blends lard or shortening, it can make a burnt feeling more felt in synergy with a roasted coffee bean ground material or a roasted coffee bean extract. Furthermore, the retort sauce according to the present invention is given the umami of oil by lard or shortening, and a satisfying feeling due to a solid texture when eaten is obtained. Furthermore, since the retort sauce according to the present invention is blended with lard or shortening, it has an appropriate viscosity and is easily entangled with pasta.

<Tomato>
The tomatoes contained in the retort sauce according to the present invention may be cooked tomatoes such as canned foods, bottling products, and packed foods as well as raw uncooked tomatoes. In addition, the tomato may be peeled or cut into a desired shape and size, such as whole tomato and dice tomato. Furthermore, the tomato may be a product obtained by boiling and concentrating the tomato, such as tomato puree or tomato paste. The tomato may be a tomato ketchup seasoned with vinegar, sugar or the like. The tomato may be a tomato juice obtained by squeezing the tomato, but is preferably concentrated so that the water content of the retort sauce does not increase excessively.

<Tomato ketchup>
The tomato contained in the retort sauce preferably contains tomato ketchup. Tomato ketchup has a lower water content than raw tomatoes, so it is easy to adjust the water content of the whole retort sauce. Tomato ketchup is seasoned by adding vinegar, sugar, etc. to tomato puree, and the umami taste of tomato is condensed. Therefore, the retort sauce can be provided with a rich taste, a deep taste, a voluminous feel (sometimes referred to as a body sensation in combination with richness, deep taste, and voluminous feel), sweet taste, sour taste and the like. In addition, tomatoes are softened by heating, but since tomato ketchup contains vinegar, a certain sourness is maintained in the retort sauce because some of the tomatoes contained in the retort sauce are tomato ketchup. .

<Content of tomato>
The retort sauce according to the present invention contains 20% by weight or more of tomato in raw conversion. When the content of tomato in the retort sauce is less than 20% by weight, the flavor and umami characteristic of tomato are not sufficiently felt, and the taste as a Napolitan sauce is lost.

<Preferable tomato content>
It is preferable that the retort sauce which concerns on this invention contains 25 weight% or more of tomatoes in raw conversion. When the content of tomato is 25% by weight or more in raw conversion, the flavor and umami unique to tomato can be sufficiently felt.

  Moreover, it is preferable that the retort sauce which concerns on this invention contains 120 weight% or less of tomato in raw conversion, and it is further more preferable that 100 weight% or less is contained. Although depending on other materials contained in the retort sauce, when the tomato content is 120% by weight or less in raw conversion, the taste of the other materials can be sufficiently felt.

<Content of tomato ketchup>
When the retort sauce which concerns on this invention contains tomato ketchup, it is preferable that the weight ratio of the tomato ketchup in tomato is 20 weight% or more of content (raw conversion) of the tomato contained in a retort sauce, 30 weight% More preferably. When the content of tomato ketchup is 20% by weight or more of the content of tomato, it is possible to suitably impart tastes such as sweetness and sourness to the retort sauce.

<Roasted coffee bean pulverized product and roasted coffee bean extract>
The retort sauce according to the present invention includes at least one of a roasted coffee bean ground product and a roasted coffee bean extract. That is, it may be any form of an extract from roasted coffee beans, roasted coffee beans themselves, or processed roasted coffee beans other than extraction. Moreover, only 1 type may be sufficient and multiple types may be mixed. In this specification, roasted coffee beans mean roasted beans.

<Roasted coffee beans ground product>
When the retort sauce according to the present invention includes a roasted coffee bean pulverized product, examples of the form of the roasted coffee bean pulverized product include powdered coffee obtained by pulverizing roasted coffee beans. In order not to disturb the smooth texture of the retort sauce, it is preferably a fine powder obtained by finely grinding roasted coffee beans.

<Roasted coffee bean extract>
When the retort sauce according to the present invention includes a roasted coffee bean extract, the form of the roasted coffee bean extract is, for example, a coffee extract extracted with hot water or water from finely pulverized roasted coffee beans And coffee oil obtained by squeezing roasted coffee beans.

<Coffee oil>
When the retort sauce according to the present invention comprises a roasted coffee bean extract, it is particularly preferred that the roasted coffee bean extract is coffee oil. Coffee oil is more fragrant than other roasted coffee bean extracts. Therefore, by blending coffee oil in the retort sauce, a noticeable burn feeling can be imparted to the retort sauce. Moreover, a dark color retort sauce is obtained by mix | blending coffee oil with a retort sauce.

<Other forms of roasted coffee bean extract>
As the roasted coffee bean extract, a roasted coffee bean extract other than coffee oil can be used. The roasted coffee bean extract may be, for example, a product that has been extracted with a large amount of roasted coffee beans and concentrated after extraction so that the water content of the retort sauce does not increase excessively. preferable. Moreover, you may mix | blend the instant coffee which removed the water | moisture content from the roasted coffee bean extract and was made into the powder form in a retort sauce. In addition, about the roasted coffee bean extract demonstrated above, only 1 type including coffee oil may be used and multiple types may be mixed and used.

<Content of roasted coffee bean pulverized product and roasted coffee bean extract>
The content of the roasted coffee bean pulverized product and roasted coffee bean extract contained in the retort sauce according to the present invention is preferably 0.01% by weight or more in terms of solid content, and 0.05% by weight or more. More preferably. When the content of the roasted coffee bean pulverized product and the roasted coffee bean extract contained in the retort sauce is 0.01% by weight or more, the retort sauce can give a noticeable burning feeling. In addition, in the roasted coffee bean pulverized product and roasted coffee bean extract, the weight in terms of solid content means the weight of solid content excluding moisture, and for coffee oil not containing moisture, the oil content Is the weight of solids.

  The content of the roasted coffee bean pulverized product and roasted coffee bean extract contained in the retort sauce is preferably 1% by weight or less, more preferably 0.8% by weight or less in terms of solid content. The content of the roasted coffee bean crushed and roasted coffee bean extract contained in the retort sauce is 1% by weight or less, so that the coffee does not affect the taste of other ingredients and the taste of other ingredients Is fully demonstrated.

<Lard and shortening>
The retort sauce according to the present invention contains at least one of lard and shortening. Lard contained in the retort sauce according to the present invention means refined lard, and is an edible fat obtained from any part of a pig. The shortening contained in the retort sauce according to the present invention is an edible fat that is semi-solid (creamy) at room temperature and made from vegetable oil. In addition, the retort sauce which concerns on this invention should just contain any one of lard and shortening, but may contain both lard and shortening.

  By including lard or shortening in the retort sauce, a rich texture is synergistic with the roasted coffee bean pulverized product or roasted coffee bean extract, and an excellent burn feeling is imparted. Due to lard or shortening, the entire retort sauce has a thickening so that the sauce remains on the tongue for a long time. Therefore, the roasted coffee bean pulverized product and the roasted coffee bean extract, which are the basis of the burnt feeling, remain on the lower side for a long time, so that the burned feeling can be remarkably felt. If lard or shortening is not included, the roasted coffee bean pulverized product and roasted coffee bean extract that are the source of the burnt feeling disappear immediately from the tongue, and the burnt feeling cannot be felt. Furthermore, the retort sauce according to the present invention has been given the umami of oil by lard or shortening, and a rich texture that makes use of the umami of oil that has been eaten when eaten is obtained, improving satisfaction. . Furthermore, since the retort sauce according to the present invention is blended with lard or shortening, it has an appropriate viscosity and is easily entangled with pasta.

<Content of lard and shortening>
The content of lard and shortening contained in the retort sauce according to the present invention is preferably 0.5% by weight or more, and more preferably 1% by weight or more. When the content of lard and shortening contained in the retort sauce is 1% by weight or more, a thicker and richer texture can be imparted to the retort sauce.

  The content of lard and shortening contained in the retort sauce is preferably 10% by weight or less, and more preferably 8% by weight or less. If the content of lard and shortening contained in the retort sauce is 10% by weight or less, it is possible to impart a rich texture that is sufficiently concentrated in the retort sauce.

<PH>
The pH of the retort sauce is 4.8 or less. In order to make the pH higher than 4.8, it is necessary to reduce the amount of tomato blended in the retort sauce, so the taste as a Napolitan sauce is lost.

<Preferred pH value>
Moreover, it is preferable that pH of a retort sauce is 4.6 or less. When the pH of the retort sauce is 4.6 or less, a large amount of tomato is contained, so that the taste of tomato can be more noticeable. Further, the pH value is preferably 4.0 or more so that the sourness is in an appropriate range.

<Viscosity>
The viscosity of the retort source is preferably 15 Pa · s or more, and more preferably 20 Pa · s or more. When the retort sauce has a viscosity of 15 Pa · s or more, when the retort sauce is eaten together with pasta, an excellent fried feeling and a rich and rich taste can be obtained.

  The viscosity of the retort sauce is preferably 100 Pa · s or less, and more preferably 80 Pa · s or less. When the viscosity of the retort sauce is 100 Pa · s or less, the retort sauce is easily entangled with the pasta, and an excellent fried feeling and richness can be obtained.

<Measurement method of viscosity>
The viscosity of the retort sauce can be measured by a conventionally known method. For example, a BH viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BII type, rotor used: No. 4) is used, and the product temperature is 25 It can be obtained from the reading at the time of 5 rotations from the start of measurement at a rotation speed of 10 rpm at ° C.

<Liquid vegetable oil>
It is preferable that the retort sauce which concerns on this invention further contains liquid vegetable fats and oils different from a roasted coffee bean extract. When the retort sauce contains liquid vegetable oils and fats, the oil component can be easily separated from the retort sauce, the appearance of the retort sauce becomes oily, and a stiff appearance can be imparted. In addition, since the liquid vegetable oil and fat which can be contained in the retort sauce which concerns on this invention is a liquid vegetable oil and fat different from a roasted coffee bean extract, the coffee oil as a roasted coffee bean extract mentioned above is not contained. That is, the retort sauce concerning one embodiment contains coffee oil and liquid vegetable oils and fats other than coffee oil. Liquid vegetable fats and oils are edible fats and oils that are liquid at 25 ° C., and examples thereof include salad oil, rapeseed oil, sesame oil, olive oil, almond oil and the like.

<Content of liquid vegetable oil>
The content of the liquid vegetable oil contained in the retort sauce according to the present invention is preferably 0.5% by weight or more, and more preferably 1% by weight or more. When the content of the liquid vegetable oil contained in the retort sauce is 0.5% by weight or more, part of the oil is more easily separated from the retort sauce, and the appearance can be made more oily.

  The content of the liquid vegetable oil contained in the retort sauce is preferably 30% by weight or less, and more preferably 20% by weight or less. When the content of the liquid vegetable oil contained in the retort sauce is 30% by weight or less, the retort sauce does not become too oily.

<Weight ratio of lard and shortening to liquid vegetable oil>
The weight ratio between lard and shortening contained in the retort sauce and liquid vegetable oil is preferably 1: 0.2 or more, more preferably 1: 0.5 or more, and further 1: 1 or more. It is more preferable. When the weight ratio of lard and shortening contained in the retort sauce to the liquid vegetable oil is 1: 0.2 or more, the burnt feeling and the rich and rich texture can be improved.

  The weight ratio of lard and shortening contained in the retort sauce and liquid vegetable oil is preferably 1:10 or less, and more preferably 1: 8 or less. When the weight ratio between lard and shortening contained in the retort sauce and the liquid vegetable oil is 1:10 or less, the burnt feeling and the rich and rich texture can be improved.

<Processed starch>
The retort sauce of the present invention preferably contains one or more processed starches selected from heat-treated, hydroxypropylated or acetylated starch. Since the modified starch has good resistance to retort treatment, it can be suitably used for the purpose of adjusting the viscosity of the retort sauce according to the present invention and the ease of entanglement with pasta.

  Hydroxypropylated or acetylated starch is processed starch in which hydroxypropyl groups or acetyl groups are introduced into raw starch by chemical treatment. Specifically, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated starch Starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch and the like can be mentioned, among which hydroxypropylated phosphoric acid cross-linked starch is more preferable.

  The heat-treated starch is a starch that has been heat-treated to such an extent that the raw starch is not gelatinized. Specific examples include starch that has been dry-heat treated by a conventional method, starch that has been heat-treated by heat treatment, and the like.

<Content of processed starch>
The retort sauce according to the present invention preferably contains 0.1% by weight or more of processed starch, and more preferably contains 0.5% by weight or more. When the content of the processed starch is 0.1% by weight or more, even after retorting, a suitable viscosity can be imparted to the sauce as a sauce entangled with pasta.

  Moreover, it is preferable that the retort sauce which concerns on this invention contains 5 weight% or less of processed starch, and it is still more preferable that it contains 3 weight% or less. When the content of the modified starch is 5% by weight or less, the pasta is easily entangled.

<Spice>
The retort sauce according to the present invention preferably further contains a spice. A spice can give a desired flavor. Further, depending on the spices, it is possible to further impart a burning feeling to the retort sauce. Examples of spices that can be included in the retort sauce include nutmeg and black pepper. Further, as a spice, nutmeg or black pepper can be added to the retort sauce to give a noticeable burning feeling to the retort sauce.

<Yeast extract>
The retort sauce preferably contains a yeast extract. When the retort sauce further contains a yeast extract, the retort sauce can be further given a burning feeling. Moreover, since the yeast extract has good compatibility with tomatoes, the taste of the sauce containing tomatoes is improved by adding it to the retort sauce. The yeast extract that the retort sauce may contain is liquid.

<Vinegar>
The retort sauce preferably contains vinegar. When the retort sauce further contains vinegar, a refreshing taste can be imparted to the retort sauce. Examples of vinegar that can be contained in the retort sauce include rice vinegar and grain vinegar.

<Other materials>
The retort sauce according to the present invention may contain various materials and components in addition to the above-described materials as long as the effects of the present invention are not impaired. For example, foods such as seafood, fruits and vegetables, extracts extracted from beans and cereals, various seasonings such as salt, sodium glutamate, soy sauce, miso and nucleic acid-based umami seasonings, glutamic acid, inosinic acid, guanyl Delicious components such as acids, glucose, fructose, galactose, mannose, sucrose, trehalose, lactose, maltose, maltotriose, fructooligosaccharides, galactooligosaccharides and mannan oligosaccharides, etc., dextrin, glucan, glucose fructose liquid sugar and fructose Sugars such as glucose sugar, acid materials such as vinegar, citric acid, tartaric acid, malic acid and citrus juice, antioxidants such as ascorbic acid or salts thereof and vitamin E, coloring agents such as gardenia pigments, and the above-mentioned crosslinked starch Non-processed starch, wet heat-treated starch, waxy corn starch, Examples include gums such as tongue gum, tamarind seed gum, gellan gum, guar gum, gum arabic and psyllium seed gum, thickeners such as potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, and glutinous rice starch. It is done. The materials and components exemplified here may be added with purified materials, or may be derived from other foods.

  Retort sauce includes potatoes, onions, carrots, mushrooms, shimeji, enoki mushrooms, green peas, parsley, peppers, celery, pumpkins, beans, corn, garlic and other vegetables; shrimp, octopus, squid, tuna, salmon, shellfish, shellfish , Fish and shellfish; meat such as cows, pigs and chickens; or ingredients such as processed foods such as bacon and wiener.

<Uses of retort sauce>
The retort sauce which concerns on this invention can be used as a sauce for putting on a foodstuff. There are no limitations on the ingredients used, but for example, pasta is preferred, and spaghetti is more preferred.

<Retort sauce form>
The form of provision of the retort sauce according to the present invention is not particularly limited. For example, the retort sauce can be provided by being sealed in a bag formed of a plastic film or the like, a can of a heat-resistant metal, or the like. Moreover, when eating, you may take out from a container and heat it, and you may heat it by making a hole in a part etc., if necessary in the state enclosed with the container. When taking out from a container and heating, you may fry with pans, such as a frying pan, and you may heat with a microwave oven. Moreover, when heating, you may match | combine with other arbitrary foodstuffs.

<Characteristics of retort sauce manufacturing method according to the present invention>
The method for producing a retort sauce according to the present invention is a method for producing a retort sauce containing tomatoes, wherein the tomatoes are 20% by weight or more in raw equivalent, at least one of lard and shortening, and roasted coffee bean crushed And a heating step of heating a mixture in which at least one of the roasted coffee bean extract is mixed, and the mixture has a composition such that the pH after heating becomes 4.8 or less. According to the method for producing a retort sauce according to the present invention, lard or shortening and roasted coffee bean pulverized product or roasted coffee bean extract are mixed and heated in tomato, so roasted coffee bean pulverized product or roasted The coffee bean extract further synergizes the texture of lard or shortening with the roasted coffee bean pulverized or roasted coffee bean extract, making it fragrant and scorching even though it is not cooked in a pan. A retort sauce can be produced.

  In addition, according to the method for producing a retort sauce according to the present invention, since lard or shortening is mixed, a retort sauce with a rich texture that is imparted with the umami of oil and is solid when eaten is obtained. Can be manufactured. Furthermore, according to the method for producing a retort sauce according to the present invention, lard or shortening is mixed, so that a retort sauce that is easily entangled with pasta can be produced. Moreover, according to the manufacturing method of the retort sauce which concerns on this invention, since the pH value of the obtained mixture is 4.8 or less, a fixed acidity is provided and the retort sauce which is easy to feel the acidity of a tomato can be manufactured. it can.

<Heating process>
The heating step heats a mixture in which at least one of lard and shortening and at least one of roasted coffee bean pulverized product and roasted coffee bean extract is mixed with at least 20% by weight of tomato in raw equivalent It is a process to do. Since the present invention relates to a retort sauce, the heating step can be a retort treatment. The conditions for the retort process will be described later.

<Mixing of each component>
In the heating step, first, at least 20% by weight or more of raw tomato, at least one of lard and shortening, and at least one of roasted coffee bean pulverized product and roasted coffee bean extract are mixed. . Since each component used in the manufacturing method of the retort sauce which concerns on this invention is the same as each component contained in the retort sauce which concerns on this invention mentioned above, the detailed description is abbreviate | omitted. Preferred amounts of at least one of tomato, lard and shortening to be blended, and at least one of roasted coffee bean pulverized product and roasted coffee bean extract are as described above. In addition, since the pH value does not change before and after the heating step, a mixture having a pH value of 4.8 or less can be obtained by blending the components before the heating step so that the pH value is 4.8 or less. .

<Heating the mixture>
Next, the mixture obtained by mixing the tomato, lard or shortening and the roasted coffee bean grind or roasted coffee bean extract is heated. The mixture may be heated by retorting in a state where a predetermined amount of the mixture is filled in a retort container and sealed. In this case, the mixture in the retort container can be sterilized and the mixture can be cooked by heating. In addition, the mixture may be cooked before retort processing.

<Retort processing conditions>
The retort treatment means that the temperature of the central part of the food or drink to be treated is heated at 120 ° C. for 4 minutes, or that the treatment is performed under conditions that have the same or higher efficacy. As for the conditions of the retort process when manufacturing the retort sauce which concerns on this invention, it is preferable that F0 value is 4 minutes or more, and it is more preferable that it is 4.5 minutes or more. For example, the heating condition where the F0 value is 4.5 minutes or more can be heating at 120 ° C. for 5 minutes or more.

  Since foods having a low pH as in the present invention are difficult for microorganisms to grow, heating under strict conditions is inherently unnecessary as compared with foods having a high pH. For example, when producing sauces having a high pH value, such as meat sauce, as retort food, it is necessary to sterilize by heating at a high temperature for a long time. On the other hand, a sauce with a high tomato content and a low pH value, such as Napolitan sauce, can make heating conditions (temperature, time, etc.) for sterilization looser than meat sauce. However, in the method for producing a retort sauce according to the present invention, it is preferable that the F0 value is dared to be 4 minutes or more as a condition for the retort treatment. This is because the sour taste of tomato is masked, making it easier to feel a burnt feeling.

  Moreover, as for the conditions of the retort process when manufacturing the retort sauce which concerns on this invention, it is preferable that F0 value is 10 minutes or less. If the F0 value is 10 minutes or less, the taste of the material is sufficiently exhibited.

<Preferred heating temperature for retort treatment>
As temperature of the retort process in a heating process, it is more preferable that it is 105 degreeC or more, and it is further more preferable that it is 110 degreeC or more. If it is 100 degreeC or more, the sour taste of tomato will be masked and the retort sauce which has a more remarkable burning feeling can be manufactured. Moreover, as temperature of the retort process in a heating process, 130 degrees C or less is more preferable, and 120 degrees C or less is further more preferable. If heating temperature is 130 degrees C or less, the taste of each material will fully be exhibited.

<Preferred heating time for retort treatment>
As time of the retort process in a heating process, 0.5 minute or more is more preferable, and 1 minute or more is further more preferable. By heating for 0.5 minutes or more, a retort sauce having a more pronounced burning feeling can be produced. The retort treatment time is more preferably 60 minutes or less, and even more preferably 45 minutes or less. By setting the heating time to 60 minutes or less, the taste of each material is sufficiently exhibited.

  The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope shown in the claims, and embodiments obtained by appropriately combining technical means disclosed in the embodiments are also included. It is included in the technical scope of the present invention.

[Example 1]
<Retort processing>
The raw materials shown in Table 1 below were charged into a heating and stirring kettle and heated with stirring and mixing until the product temperature reached 80 ° C. After reaching the product temperature of 80 ° C, heating is stopped, and the obtained sauce is filled and sealed in 100g heat-resistant pouches, then subjected to pressure heat treatment at 120 ° C for 20 minutes and cooled to retort sauce. Got. The pH of the obtained retort sauce was 4.3, and the viscosity was 40 Pa · s.

<Viscosity measurement>
The viscosity of the retort sauce is 5 rotations from the start of measurement at a rotation speed of 10 rpm at a product temperature of 25 ° C. using a BH viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BII type, rotor used: No. 4). It was obtained from the time reading.

[Test Example 1]
In order to examine the influence of the content of the roasted coffee bean pulverized product and roasted coffee bean extract on the taste of the retort sauce with respect to the total amount of the retort sauce, as shown in Table 2, in the retort sauce of Example 1, the coffee Retort sauces of Examples 2 to 5 in which the content of oil was changed and Example 6 in which the coffee oil was changed to a ground coffee bean were generated. Moreover, the retort sauce of the comparative example 1 which removed coffee oil from the retort sauce of Example 1 was produced | generated. The obtained retort sauce was evaluated according to the following evaluation criteria. The results are shown in Table 2.

<Evaluation method>
100 g of dried long pasta having a diameter of 1.6 mm and 100% semolina powder made from durum wheat was boiled in accordance with the manufacturer's instructions. The whole amount of boiled pasta is drained and taken out in a dish, and the retort sauce (100 g) of Examples 1 to 6 and Comparative Example 1 heated to 90 ° C. in a hot water bath and pasta taken out in a dish are eaten together. Evaluation was performed by a specialized paneler according to the following evaluation criteria.

<Evaluation criteria>
○: It has a strong cooking feeling as if fried in a frying pan, which is very preferable;
Δ: Has a cooking feeling like fried in a frying pan;
X: A favorable cooking feeling like fried in a frying pan cannot be obtained.

  As a result of the evaluation, the tomato contains 20% by weight or more in raw form, contains at least one of lard and shortening, and at least one of roasted coffee bean pulverized product and roasted coffee bean extract, and has a pH of 4 The retort sauces of Examples 1 to 6 are fried in a frying pan, and the content of the roasted coffee bean pulverized product and roasted coffee bean extract is 0.01 to 2% with respect to the total amount of the retort sauce. It had a feeling of cooking.

  In particular, the retort sauce of Examples 1 to 4 in which the content of the roasted coffee bean pulverized product and roasted coffee bean extract is 0.05 to 1% with respect to the total amount of the retort sauce has a cooking feeling as if fried in a frying pan. We had strong and liked very much.

  On the other hand, the retort sauce of Comparative Example 1 in which neither a roasted coffee bean pulverized product nor a roasted coffee bean extract is blended with the retort sauce does not provide a favorable cooking feeling as if it was fried in a frying pan. It was.

[Test Example 2]
In order to examine the influence of the pH of the retort sauce on the taste of the retort sauce, the pH value was changed as shown in Table 3 by changing the amount of vinegar in the retort sauce of Example 1 in Examples 7 and 8. Retort sauce was generated. The obtained retort sauce was similarly evaluated according to the evaluation criteria of Test Example 1. The results are shown in Table 3.

  As a result of the evaluation, the tomato contains 20% by weight or more in raw form, contains at least one of lard and shortening, and at least one of roasted coffee bean pulverized product and roasted coffee bean extract, and has a pH of 4 Each of the retort sauces of Examples 1 and 7 to 8 that were .8 or less had a cooking feeling as if fried in a frying pan. In particular, the retort sauce of Examples 1 and 7 in which the pH of the retort sauce was 4.0 to 4.5 had a strong cooking feeling as if fried in a frying pan, and was very preferable.

[Test Example 3]
In order to examine the influence of the content of lard and shortening on the total amount of retort sauce and the weight ratio of lard and shortening to liquid vegetable oil on the taste of retort sauce, as shown in Table 4, the retort sauce of Example 1 The retort sauces of Examples 9 to 11 and Comparative Example 2 in which the content of lard or shortening was changed were produced. Moreover, the retort sauce of the comparative example 2 which removed the lard from the retort sauce of Example 1 was produced | generated. The obtained retort sauce was similarly evaluated according to the evaluation criteria of Test Example 1. The results are shown in Table 4.

  As a result of the evaluation, the tomato contains 20% by weight or more in raw form, contains at least one of lard and shortening, and at least one of roasted coffee bean pulverized product and roasted coffee bean extract, and has a pH of 4 .8 or less, and the retort sauces of Examples 1 and 9 to 11 having lard and shortening contents of 0.5 to 10% have a cooking feeling as if they were fried in a frying pan. It was. In particular, the retort sauces of Examples 1 and 10 having a lard and shortening content of 1 to 8% based on the total amount of the retort sauce had a strong cooking feeling as if they were fried in a frying pan, and were very preferable.

  On the other hand, the retort sauce of Comparative Example 2 that did not contain lard and shortening was not able to obtain a preferable cooking feeling as if it was fried in a frying pan.

  Further, Examples 1 and 9 to 11 in which the weight ratio of lard and shortening to liquid vegetable oil and fat is 1: 0.2 to 1:10 have a cooking feeling as if fried in a frying pan. Met. In particular, Examples 1 and 10 in which the weight ratio of lard and shortening to liquid vegetable oil is 1: 0.5 to 1: 8 have a strong cooking feeling as if they were fried in a frying pan. It was preferable.

[Comparative Example 4]
In Example 1, it processed similarly to Example 1 except not giving a retort process, and the retort sauce of the comparative example 4 was produced | generated. When the obtained retort sauce was evaluated in the same manner as in Test Example 1, the retort sauce of Comparative Example 4 did not have a preferable cooking feeling as if it was fried in a frying pan as compared with the retort sauce of Example 1. there were.

  The present invention can be used in food related industries.

Claims (5)

Tomato is 20% by weight or more in raw equivalent,
At least one of lard and shortening;
At least one of roasted coffee bean pulverized product and roasted coffee bean extract,
pH is 4.8 or less,
Retort sauce. Retort sauce according to claim 1,
At least a portion of the tomatoes is tomato ketchup,
Retort sauce. In the retort sauce according to claim 1 or 2,
The roasted coffee bean pulverized product and roasted coffee bean extract contain 0.01 wt% or more and 1 wt% or less in terms of solid content,
Retort sauce. The retort sauce according to any one of claims 1 to 3,
Including 0.5% by weight or more and 10% by weight or less of at least one of the lard and shortening;
Retort sauce. In the retort sauce according to any one of claims 1 to 4,
Further comprising a liquid vegetable oil different from the roasted coffee bean extract,
The weight ratio of at least one of the lard and shortening to the liquid vegetable oil is 1: 0.2 or more and 1:10 or less,
Retort sauce.