PROBLEM TO BE SOLVED: To provide a pasta sauce for stew which has integrated feeling of pasta and sauce when eating, and maintains firm texture of pasta after stewing, and a production method of stewed pasta using the same.SOLUTION: Provided is a pasta sauce for stew for stewing a dried pasta and being used as it is or by being diluted, in which, 0.4-1% of sodium is contained with respect to a sauce total amount before stewing, viscosity of the sauce before stewing at 60°C is 5-40 mPa s, viscosity of a sauce part which is naturally cooled to 60°C after putting 150 g of the dried pasta to 1200 g of the sauce before stewing at 97°C and stewing for 10 minutes, is higher than the viscosity of the sauce before stewing at 60°C by 15-150 mPa s, and both after and immediately after stewing by the above mentioned conditions, after passing 30 minutes by naturally cooling, breaking strength of the pasta is equal to or more than 1000 g.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】喫食時にパスタとソースの一体感があり、煮込み後もパスタのコシが保たれる煮込み用パスタソース、及びこれを用いた煮込みパスタの製造方法の提供。【解決手段】乾燥パスタを煮込むことを目的とした、そのまま又は希釈して用いる煮込み用パスタソースであって、ナトリウムを煮込み前のソース全量に対して0.4~1%含有し、煮込み前のソースの60℃における粘度が5~40mPa・sであり、乾燥パスタ150gを、97℃の煮込み前のソース1200gに投入して10分間煮込み後60℃まで自然冷却したソース部の粘度が、煮込み前のソースの60℃の粘度より、15~150mPa・s高く、上記条件で煮込んだ直後及び煮込み後、自然冷却で30分経過時のパスタの破断強度が、いずれも1000g以上である、煮込み用パスタソース。【選択図】なし
