CN107853679A - Container fills quick-frozen food composition - Google Patents

Container fills quick-frozen food composition Download PDF

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Publication number
CN107853679A
CN107853679A CN201711137844.0A CN201711137844A CN107853679A CN 107853679 A CN107853679 A CN 107853679A CN 201711137844 A CN201711137844 A CN 201711137844A CN 107853679 A CN107853679 A CN 107853679A
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CN
China
Prior art keywords
starch
slurry
curry
container
food
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.)
Pending
Application number
CN201711137844.0A
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Chinese (zh)
Inventor
里见茂树
川向通江
大熊弘子
浅野可奈子
镰田研
镰田研一
滨洲纮介
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ben She Co Ltd Of Hao Shi Food Group
House Foods Group Inc
Original Assignee
Ben She Co Ltd Of Hao Shi Food Group
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from JP2012208895A external-priority patent/JP6053420B2/en
Priority claimed from JP2012208559A external-priority patent/JP6033020B2/en
Priority claimed from JP2012221453A external-priority patent/JP5951436B2/en
Application filed by Ben She Co Ltd Of Hao Shi Food Group filed Critical Ben She Co Ltd Of Hao Shi Food Group
Publication of CN107853679A publication Critical patent/CN107853679A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3535—Organic compounds containing sulfur
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention relates to container to fill quick-frozen food composition, and it is to fill quick-frozen food composition containing the container either with or without the starch of αization, saccharic and water, and amount of moisture is below 40 weight %.Even if the food compositions have also will not fully harden in a cold or frozen state, and can rapidly and uniformly be scattered in the hot water of addition, water, it is heated culinary art in addition and assigns viscosity to ultimate food.

Description

Container fills quick-frozen food composition
The application is the applying date for September in 2013 20 days, Application No. 201380049256.5, entitled " container The divisional application of the application of dress liquid or pasty state or quick-frozen food composition and its manufacture method ".
Technical field
The present invention relates to container dress liquid or paste food composition and its manufacture method, the food compositions to have High microbial safety, even if and/or also will not fully harden in a cold or frozen state, and can rapidly and uniformly disperse In hot water, water in addition, it is heated culinary art in addition and assigns viscosity to ultimate food.
More specifically, even if the present invention relates to the few microbial safety of the dosage of antimicrobial component is also high and ormal weight Water and as needed together with other food materials be heated culinary art, for ultimate food assign viscosity purposes in made , container dress liquid or paste food composition.
Moreover, it relates to contain the container dress liquid such as curried slurry (curry roux) of the starch as cohesive material or The manufacture method of paste food composition.
And then even if the present invention relates to also will not fully harden and can rapidly and uniformly disperse in a cold or frozen state Container in hot water, water in addition, being heated culinary art in addition and used in the purposes sticky to ultimate food imparting fills speed Jelly food composition.
Background technology
All the time, it is commercially available to there is the container for wrapping amyloid concentration type to fill pasty state milk products etc., container dress liquid or paste Shape food compositions.By being removed in container, the water for adding ormal weight is cooked culinary art for the liquid or paste food composition, fits Preferably combined with desired food material, turn into ultimate food.In boiling cooking stage starch gelatinization, so as to end article Assign sticky (sticky).
It is compounded in such liquid or paste food composition for obtaining the various antimicrobial components of microbial safety The product formed is supplied to market.
However, these antimicrobial components have distinctive taste, perfume (or spice) and damage liquid or paste food composition itself taste, It is fragrant.Therefore, the dosage of antimicrobial component, the food compositions that can be used are restricted, and are difficult to because of the species of food compositions Obtain sufficient microbial safety.
In addition, normally, food compositions by freezing and can prevent ingredient spoilage that the food compositions are included/ Denaturation, in addition, it is possible to increase microbial safety.Therefore, liquid or paste food composition are filled for container, it is also desirable to making Make it is rear, circulate/peddle in the form of freezing.
However, existing container dress liquid or paste food composition are fully hardened by freezing mostly, from container Middle taking-up food compositions, particularly only a point taking-up requirement is extremely difficult.
In addition, taken long enough by freezing and the food compositions that harden, its defrosting, so being difficult to during culinary art Promptly disperse in the water of addition, hot water, increase the burden of culinary art.
I.e. there are the following problems：Existing container dress liquid or paste food composition are mostly by freezing and fully hard Change, availability is deteriorated.
And then there is following problem：Thawing or normal temperature or refrigeration and keeping, container dress liquid or paste food group Compound, because content is attached to container, so using when need that the content of attachment is extruded or scraped, it is very bothersome, and And the content not gone out is used as and lost and yield reduction.
The manufacture of liquid or paste food composition is filled for container, Patent Document 1 discloses can be easily from pipe Deng take out in container and add ormal weight water carry out boiling culinary art in the case of, food can be assigned sufficiently sticky , implement heating sterilization processing pasty state slurry manufacture method.Patent document 1 pasty state slurry manufacture method be by starch, Water, granulated sugar, salt and other food materials are heated to being cooked untill material temperature reaches 90 DEG C, so as to modulate heating cooking Composition, the method sealed into tubular container is filled, by containing saccharic relative to salt with specific ratios (carbohydrate), improve the gelatinization initial temperature of starch and suppress the gelatinization of starch.
However, according to the method for patent document 1, although inhibiting the gelatinization of starch, by starch and water, granulated sugar, salt And other food materials heating cooking together, so being difficult to the gelatinization for fully suppressing starch by heating cooking.
Prior art literature
Patent document
Patent document 1:No. 3762870 publications of Japanese Patent No.
The content of the invention
Problems to be solved by the invention
In view of the situation of the above, it is an object of the invention to provide rapidly and uniformly can disperse in hot water, water , desired sticky container shown by heating fill liquid or paste food composition；Even if the food compositions are anti- The dosage of bacterium composition also has high microbial safety less.
In addition, even if present invention aims at provide also will not fully harden in a cold or frozen state and can be rapidly and equal Be scattered in evenly it is in the hot water of addition, water, be heated culinary art in addition and ultimate food assigned in the purposes of sticky (sticky) The quick-frozen food composition used.
And then the present inventor has done following trial：Contain liquid or paste food composition of the starch as cohesive material Manufacture in, be added without starch and the water beyond starch, granulated sugar, salt and other food materials are subjected to heating cooking and modulate plus Heat cooking composition, starch is mixed into heating cooking composition afterwards；It can be difficult to make starch equably in heating cooking Mixed in composition scattered.Therefore attempt to make starch dispersion in water in advance, it is mixed with heating cooking composition；But sentence It is disconnected to have following worry：Starch precipitates separation in water, is easily deposited in stainless steel, the bottom of tank and pipe arrangement etc., And the starch cake of temporary deposition in stainless steel, the bottom of tank and pipe arrangement etc. and be difficult to separate therefrom, Made troubles in manufacture afterwards.Therefore, problem of the invention is, there is provided is filled containing container of the starch as cohesive material In the manufacture of liquid or paste food composition, suppress being gelatinized and improving dispersiveness and suppress the hand of precipitation separation for starch Section.
The solution used to solve the problem
The present inventor etc. have made intensive studies to solve the above problems, and as a result find, are containing starch, saccharic and water Container dress liquid or paste food composition in, by the way that water activity (Aw) is set into less than 0.84 and sets amount of moisture For below 40 weight %, even if thus the dosage of antimicrobial component is few, high microbial safety can be also obtained, is so far completed The present invention.
In addition, the present inventor etc. has found, at least through containing the food compositions either with or without the starch of αization, saccharic and water It is middle that amount of moisture is set to below 40 weight %, even if thus the food compositions also will not fully harden in a cold or frozen state and It can rapidly and uniformly be scattered in the hot water of addition, water, desired viscosity can be given expression to additionally by heating cooking (sticky), so far completes the present invention.
And then the present inventor etc. has found, by making starch mixing be scattered in the liquid glucose comprising high concentration saccharic to modulate Starch dispersion liquid glucose, the starch dispersion liquid glucose is mixed into heating cooking composition, thus without the farinose gelatinization of production, sunk Form sediment and separate, so far complete the present invention.
That is, the present invention includes the invention of following [1]~[7].
[1] a kind of container dress liquid or paste food composition, it is characterised in that it is containing the starch either with or without αization, sugar The container dress liquid or paste food composition of matter, water and antimicrobial component, water activity is less than 0.84 and amount of moisture is 40 Below weight %.
[2] according to the container dress liquid or paste food composition described in [1], wherein, antimicrobial component is alcohol, with 0.3~ 3.0 weight % ratio contains the alcohol.
[3] the container dress liquid or paste food composition according to [1], wherein, antimicrobial component is acetic acid, with 0.1 ~3.0 weight % ratio contains the acetic acid.
[4] the container dress liquid or paste food composition according to [1], wherein, antimicrobial component is isothiocyanic acid alkene Propyl ester, the allyl isothiocyanate is contained with 0.001~0.1 weight % ratio.
[5] the container dress liquid or paste food composition according to any one of [1]~[4], wherein, container dress Saccharic in liquid or paste composition is more than 30 weight % relative to the ratio of moisture.
[6] the container dress liquid or paste food composition according to any one of [1]~[5], it is characterised in that It is below 100000mPas with the viscosity at 25 DEG C of Brookfield viscometer measure.
[7] the container dress liquid or paste food composition according to any one of [1]~[6], it is with center temperature The mode that degree reaches 60~90 DEG C has carried out heating sterilization processing.
In addition, the present invention includes the following ＞ of 1 ＞ of ＜~＜ 3 invention.
A kind of container dress quick-frozen food compositions of the ＞ of ＜ 1, it is characterised in that it is containing either with or without the starch of αization, saccharic and water Container dress quick-frozen food composition, amount of moisture is below 40 weight %.
Container dress quick-frozen food compositions of the ＞ of ＜ 2 according to the ＞ of ＜ 1, it is characterised in that amount of moisture is 15~35 weight %.
Container dress quick-frozen food compositions of the ＞ of ＜ 3 according to the ＞ of ＜ 1 or the ＞ of ＜ 2, it is characterised in that saccharic is relative to moisture Ratio is more than 30 weight %.
And then the present invention includes the invention of following (1)~(5).
(1) a kind of container dress liquid or the manufacture method of paste food composition, the food compositions contain either with or without αization Starch, saccharic, food material and water；Methods described includes following process：
Process (a), the raw material heating cooking containing food material and water is modulated into heating cooking composition；
Process (b), the raw material containing starch, saccharic and water is mixed scattered and modulates starch dispersion liquid glucose；
Process (c), foregoing heating cooking composition is mixed with foregoing starch dispersion liquid glucose and modulates liquid or pasty state food Product composition；And
Process (d), aforementioned liquid or paste food composition are filled to container.
(2) manufacture method according to (1), wherein, the saccharic in foregoing starch dispersion liquid glucose is relative to the dense of moisture Spend for more than 30 weight %.
(3) manufacture method according to (1) or (2), wherein, carry out foregoing sequence at a temperature of sterilization processing is heated (b) mixing of raw material disperses.
(4) according to the manufacture method described in any one of (1)~(3), itself so that including following process：By foregoing sequence (c) liquid or paste food composition obtained in is carrying out heating sterilization processing to before vessel filling and/or after filling.
(5) manufacture method according to (4), it includes following process：To the starch dispersion obtained in foregoing sequence (b) Liquid glucose carries out heating temperature adjustment at a temperature of temperature is less than heating sterilization processing.
This specification includes：Japan's patent application 2012-208559 as the basis for priority of the application, No. 2012-208895, the specification of No. 2012-221453 and/or the content of accompanying drawing record.
The effect of invention
In accordance with the invention it is possible to container dress liquid or paste food composition are provided, even if the composition antimicrobial component The few microbial safety of dosage it is also high, can rapidly and uniformly be scattered in the hot water of addition, water, and by heating energy Desired viscosity is enough shown, and the ultimate food (for example, curry paste etc.) with excellent flavor is made.
Even if in addition, in accordance with the invention it is possible to provide freezing state also will not fully harden and can rapidly and Be scattered in evenly it is in the hot water of addition, water, be heated culinary art in addition and ultimate food assigned used in the purposes of viscosity Quick-frozen food composition.Quick-frozen food composition with the feature can need not thaw, be not attached to the container of collecting Ground takes out, and can only divide and take out aequum and be directly added to use in hot water, water, and availability is very good.
And then the method according to the invention, containing container dress liquid or the pastes such as curried slurry of the starch as cohesive material In the manufacture of shape food compositions, it can effectively suppress the precipitation of thickening and starch caused by the gelatinization (αization) of starch point From.Mobility that the container manufactured by the method for the present invention fills liquid or paste food composition is excellent, easily from container Take out, and promptly disperse in water, shown by heating good sticky.
Brief description of the drawings
Fig. 1 represents the manufacturing process of embodiment 6 (material of tartar sauce).
Fig. 2 represents the manufacturing process of embodiment 7 (sterilization is heated before curried slurry/filling).
Fig. 3 represents the manufacturing process of embodiment 8 (material of pumpkin thick soup).
Fig. 4 represents the manufacturing process of embodiment 9 (karr Beaune draws the material of sauce).
Fig. 5 represents the manufacturing process of embodiment 10 (Sichuan-style pork flavoring).
Fig. 6 represents the manufacturing process of embodiment 11 (Ka Shida matrix).
Fig. 7 represents the manufacturing process of embodiment 12 (the curried material of soup).
Fig. 8 represents the manufacturing process of embodiment 15 (curry slurry).
Fig. 9 represents the manufacturing process of embodiment 16 (curry slurry).
Figure 10 represents the manufacturing process of embodiment 17 (curry slurry).
Figure 11 represents the manufacturing process of embodiment 18 (being sterilized after curried slurry/filling).
Figure 12 represents embodiment 19~22, the manufacturing process of comparative example 7 (curry slurry).
Embodiment
I. container dress liquid or paste composition
In one mode, the present invention relates to can rapidly and uniformly in hot water, water disperse, by heating show institute Desired sticky container dress liquid or paste food composition；Even if the dosage of the food compositions antimicrobial component also has less High microbial safety.
1. raw material
1.1. water
The feature of the liquid or paste food composition (following, sometimes referred to as " food compositions of the invention ") of the present invention It is, the amount of moisture of the per total wt of said composition is below 40 weight %.For the lower limit of amount of moisture, without special Limit, it is expected 10 weight %s more than, preferably 15 weight %s of the amount of moisture for the per total wt of the food compositions of the present invention More than.The measure of amount of moisture can use known method to be measured.For example, it can be surveyed using normal heating seasoning It is fixed.
The food compositions of the present invention are characterised by that water activity (Aw) is less than 0.84.The value of water activity can be with It is adjusted by adjusting the amount of saccharic included in food compositions, salt etc..The measure of water activity can use Known water activity detecting device and be measured, can use such as Novasina AG water activity detecting device It is measured.
1.2. starch
The starch used in food compositions as the present invention, can be included：Wheaten starch, cornstarch, glutinous jade The starch such as rice starch, farina, tapioca.Starch can be with the cereal containing starch such as wheat flour, ground rice, glutinous rice flour The form addition of powder.Can also use grain dust is individually heated or compound lard and heat, improve the flavor, scattered carried The material of property.It can also use and carry out the Heat-Moisture Treated Starch of humid heat treatment for above-mentioned starch, carried out crosslinking, imparting official The producing starch of the chemical modifications such as energy group.Starch may be used alone, can also be used in combination a variety of.
It is curry, fricassee, mixture, meat mincing to ultimate food obtained from the food compositions progress heating cooking of the present invention In the case of the food that cooking, gratin etc. were cooked using wheat flour originally, as starch preferably using wheaten starch, Cornstarch and the grain dust for containing these starch and main body is used as using their Heat-Moisture Treated Starch or producing starch.
Wheaten starch, cornstarch and Heat-Moisture Treated Starch containing the grain dust of these starch and these starch add Work starch, the heating cooking together with water and physical property when being gelatinized is short entity (short body) physical property, in curry, fricassee, miscellaneous Preferable physical property, mouthfeel can be obtained in the purposes such as braised, meat mincing cooking, gratin.
Farina, tapioca, waxy corn starch, pueraria starch and their producing starch are heated together with water and cooked Physical property when preparing food and being gelatinized is long entity (long body) physical property, so preferable physical property, the mouthfeel such as thickening soup can be obtained； In the purposes such as curry, fricassee, mixture, meat mincing cooking, gratin, using these starch as main body in use, can not obtain excellent Physical property, the mouthfeel of choosing.
It should be noted that in this specification, recorded as long as no special, " starch " refers to the starch of no αization.Its In, can also the starch containing some αization in order to suppress the separation of insoluble solid, grease etc..
For the content of starch in the food compositions of the present invention, there is no particular limitation, with the gross weight of said composition On the basis of count, preferably 5~50 weight %, more preferably 5~45 weight %, particularly preferably 10~40 weight %.
Amount of starch in the food compositions of the present invention is determined as follows：There is no the starch of αization not soluble in water, utilize this Point, it is allowed to separate with water-soluble fraction, the heating starch gelatinization for being included insoluble fraction, afterwards with glucoamylase point Solution, is quantified to glucose amount, so as to be measured.It should be noted that herein, food compositions of the invention contain oil In the case of fat, ungrease treatment is preferably carried out in advance.
1.3. saccharic
As saccharic used in the food compositions of the present invention, can include：The monose such as glucose, sucrose, maltose, The disaccharides such as trehalose；Oligosaccharides, maltose, trehalose, malt sugar, dextrin, sugar alcohol (xylitol, D-sorbite, mannitol, maltose Alcohol, lactitol, oligosaccharides alcohol etc.) etc..Saccharic may be used alone, can also be used in combination a variety of.Saccharic is preferably water miscible Saccharic.Saccharic includes the starch of αization, but the starch not comprising no αization.
The balance of flavor will also be kept by wanting the addition of the saccharic in the food compositions of the increase present invention, can also be made With the saccharic of low sweet taste (sweet taste degree is less than 100).The finger of the sweet taste of sweetener when sweet taste degree refers to the sweet taste of sucrose being set to 100 Mark, by the aqueous sucrose solution of a certain amount of concentration (such as 10 weight %) compared with other edulcorant aqueous solutions, by experiencing The concentration of equal sweet taste and obtain.
In the food compositions of the present invention, saccharic is set to more than 30 weight % relative to the ratio of moisture, is preferably set to More than 40 weight % and then it is preferably set to more than 60 weight %, thus, it is possible to improve the mobility of composition and suppress to heat The αization of starch during sterilization, the mobility of composition is also able to maintain that after heating is sterilized.
Saccharic has no particular limits, typically, relative to moisture, saccharic relative to the ratio of moisture for higher limit For below 300 weight %.If improving the ratio of saccharic, sweet taste becomes strong, and relatively, other seasonings outside starch are former The concentration step-down of material, the quantitative change for the product being consequently for as defined in being formed required for flavor physical property are more.
For the content of the saccharic in the food compositions of the present invention, as long as the water activity of the food compositions of the present invention Aforementioned range is maintained, just there is no particular limitation, is counted on the basis of the gross weight of said composition, preferably 10~60 weights Measure %, more preferably 12~55 weight %, and then preferably 15~45 weight %.
The assay method of saccharic in the total amount of food compositions by subtracting moisture, albumen in the food compositions of the present invention Matter, lipid, food fiber, ash content, starch the numerical value measured and calculate.Moisture, protein, lipid, food fiber, ash content It can show that the assay method of benchmark is measured according to nutrition.Starch can be measured according to the method shown in above-mentioned 1.2.
1.4. antimicrobial component
The antimicrobial component used in food compositions as the present invention, as long as the composition that can be used for food does not just have There is special restriction, can include for example：Alcohol (such as：Ethanol etc.), organic acid (such as：Acetic acid, lactic acid, citric acid etc.), it is different Allyl sulfocyanate.
The content of antimicrobial component in the food compositions of the present invention, it is different according to the species of the antimicrobial component used, It is preferably set to not damage the flavor of said composition and makes the microbial safety of said composition abundant.For example, with the combination Counted on the basis of the gross weight of thing, if alcohol is then 0.3~3.0 weight %, preferably 0.3~2.5 weight %, more preferably 0.3~2.0 weight %, and then preferably 0.3~1.5 weight %；If acetic acid is then 0.1~3.0 weight %, it is preferably 0.1~2.0 weight %, more preferably 0.1~1.5 weight %, and then preferably 0.1~1.0 weight %；If isothiocyanic acid Allyl ester is then 0.001~0.1 weight %, preferably 0.001~0.05 weight %, more preferably 0.001~0.03 weight %, And then preferably 0.001~0.02 weight %.The content of these antimicrobial components, it may be said that compared with existing usually used amount Compared with being significantly few amount.
1.5. other food materials
In order to improve and/or maintain the mobility of the food compositions of the present invention, grease can be contained in the composition. The grease used in food compositions as the present invention, can be included：The animals such as tallow, lard, fish oil, butter, butter Grease, soybean oil, corn oil, palm oil, rapeseed oil, olive oil, sunflower oil, cottonseed oil, arachis oil, safflower oil, rice bran oil Deng vegetable fat, the processing grease such as diacylglycerol, margarine.From the viewpoint in health, the viewpoint on flavor, Combined food From the viewpoint of segregational stability when thing is taken care of, fat content is preferably below 20 weight % relative to food compositions.Separately Outside, in order to which the segregational stability of grease, food compositions of the invention and then can also contain emulsifying agent.
In addition, in order to carry out the modulation of the water activity of said composition and with flavor, in food compositions of the invention Salt can be contained.
For the content of the salinity of the food compositions of the present invention, as long as the water activity dimension of the food compositions of the present invention Hold in aforementioned range, just there is no particular limitation, is counted on the basis of the gross weight of said composition, preferably below 13 weight %.
If making the ratio of salinity be higher than 13 weight %, the food group is taken care of under normal temperature or refrigeration or freezing conditions During compound, there is the situation that salt analyzes, causes precipitation to separate in keeping.
Salt component in the food compositions of the present invention is dissolved in distilled water, for mistake by being ashed said composition The filtrate power consumption titration of filter is measured.
, can be with and then comprising any in addition, in order to assign desired flavor, taste for the food compositions of the present invention Food material.
As arbitrary food material, can include for example：Dairy products (such as：Milk, skimmed milk power, whole milk powder, milk Powder, Evamilk, cheese etc.), dispensing and flavoring (such as：Extract species (poultry meat extract, seafood extract, vegetables extraction Thing, yeast extract), the inorganic salts such as salt, carbohydrate, the acid such as the carboxylic acid such as ascorbic acid and malic acid, citric acid, aliphatic acid, paddy The spice such as the nucleic acid such as the amino acidses such as propylhomoserin sodium, glycine, alanine, Sodium Inosinate, sodium guanylate, perfumery, vanilla class Deng).Dispensing can suitably select according to the species of objective food composition, can include for example：By greengrocery, beans, paddy The material that species, fruits, meat, seafood are suitably cut as needed.
2. microbial safety
In the present invention, " microbial safety " refers to hinder the development of microorganism, the bacteriostasis of propagation.
The food compositions of the present invention are characterised by that water activity is less than 0.84, and amount of moisture is below 40 weight %； The water activity value of the food compositions of the present invention is above range, amount of moisture be below 40 weight % in the case of, even if anti- The dosage of bacterium composition can also obtain high microbial safety less.
Normally, by reducing the water activity value in food compositions, microorganism in said composition can be reduced Breed risk.The value of water activity can be adjusted by the saccharic included in said composition, the amount of salt, by increasing sugar Matter, the amount of salt can reduce the value of water activity.On the other hand, increase to reduce the value of water activity in said composition Comprising saccharic, in the case of the amount of salt, flavor, the taste of said composition are damaged.Therefore, the moisture of said composition is reduced Activity value has the limit, and in order to obtain sufficient microbial safety, said composition needs to add antimicrobial component.
The present inventor etc. has found, can be further by reducing amount of moisture in the food compositions for maintaining water activity Reduce the propagation risk of microorganism.According to the new opinion, it is possible to increase microbial safety is without reducing in food compositions Water activity value, therefore, it is possible to reduce the amount of the antimicrobial component of addition.
According to the new opinion, in order to improve microbial safety and can prevent the flavor of food compositions, taste by Damage, the microbial safety of the food compositions with various tastes, flavor can be improved regardless of species.
3. liquid or paste food composition
The present invention food compositions for using water as continuous phase, as needed using oil be used as dispersed phase container dress liquid State or paste food composition.
The food compositions of the present invention are included essentially without by the starch of αization, by using the microscope of polarization plates Observation, observed polarization cross.
The food compositions of the present invention are characterised by, are by the viscosity at 25 DEG C of Brookfield viscometer measure Below 130000mPas, preferably below 100000Pas, more preferably below 80000mPas, and then be preferably Below 50000mPas, particularly preferably below 20000mPas.There are the food compositions of the invention of viscosity to add for this Can rapidly and uniformly it disperse when entering hot water, water.
In addition, in the case that the viscosity of the food compositions of the present invention is too low, there is the situation for assigning the light impression of flavor.Will Ultimate food obtained from the food compositions heating cooking of the present invention is curry, fricassee, mixture, meat mincing cooking, gratin It is preferably 10000mPas with the viscosity at 25 DEG C of Brookfield viscometer measure in the case of food Deng preferably dense flavor More than.
For viscosity, can be determined by known Brookfield viscometer.For example, use eastern machine industry system (R100 type viscosity Meter), suitable rotor is used according to adhesive region, can be measured according to the value determined after 30 seconds with 30rpm.
The food compositions of the present invention are included essentially without by the starch of αization, so be allowed to be scattered in water, hot water, Heating cooking is carried out together with other food materials as needed, thus the starch αization in food compositions and show to glue Property, it can obtain being endowed sufficiently sticky food.
As by the present invention food compositions heating cooking obtained from ultimate food, can exemplify：Using with viscous The sauce (white sauce, demiglace (demiglace) sauce, curry paste, soup curry, tomato paste, thickening soup, Ka Shida sauce etc.) of property Curry, fricassee, mixture, meat mincing cooking, gratin, pasta, the cooking of Chinese thickening soup, Ka Shida cream etc..
4. manufacture method
The water activity of the food compositions of the present invention is less than 0.84, amount of moisture is below 40 weight %, and then is contained The antimicrobial component of ormal weight, thus, it is possible to obtain high antibacterial power, therefore without the need for sterilization process in manufacturing process.
The present invention food compositions manufacture method in, for the purpose of the bacterium number included by reducing end article, it is necessary to In the case of reducing by using raw material, the mixed bacterium number of manufacturing process, it is preferable to carry out heating sterilization processing.Heating sterilization can example Such as carried out with steam, hot water.For example, it is preferable in a manner of the temperature (central temperature) of food compositions turns into 60 DEG C~90 DEG C Carry out heating sterilization processing.Heat in sterilization processing, such as in the case that heating sterilization processing is sterilizes after described later, preferably will Said temperature is kept for 5 seconds~60 minutes, in addition, in the case that heating sterilization processing is hot compress described later sterilization, preferably will be upper Temperature is stated to be kept for 5 seconds~5 minutes.
The food compositions of the present invention are filled to container and sealed.As container, as long as content can be taken out Container does not limit then, can use for example：Bag-like container, the bag with bottle stopper, tubular container, flask, tank, bottle container Deng.
When food compositions are filled to container closure, for heat sterilization processing order there is no particular limitation, heating Sterilization processing can the progress before food compositions be filled into container, can also to carrying out after vessel filling, or to Vessel filling is front and rear to be carried out.Typically, can include：Food compositions are filled after being sealed into container, implement to add The mode (rear sterilization) of thermal sterilization processing；Food compositions are carried out with heating sterilization processing in advance (preferably at 60 DEG C~90 DEG C At a temperature of heat sterilization processing), to keep heating the state of the temperature (be preferably more than 60 DEG C) of sterilization processing by Combined food Thing is filled to be sealed into container, the mode (hot compress sterilization) sterilized to container.
The present invention food compositions manufacture in, can also so comprising：Before sterilization processing is heated, in food material The process that heating cooking is carried out in the presence of material.In addition, in the case of foregoing hot compress sterilization, can also be by heating cooking process Carried out with together with heating sterilization processing.
There are the possibility of starch gelatinization and the possibility of antimicrobial component inactivation in heating cooking process, so can also In advance to mixtures such as saccharic, water, food materials, heating cooking is carried out with not adding starch and antimicrobial component, add what is obtained Heat cooking composition is mixed and engineered food composition with starch and antimicrobial component, and heating sterilization is carried out to the food compositions.
Or the method according to following " II. containers fill liquid or the manufacture method of paste food composition ", it will wrap Starch-containing and saccharic mixture, with the mixture comprising water, food material etc. be respectively heated culinary art, afterwards will both and Antimicrobial component is mixed together and engineered food composition, and heating sterilization is carried out to the food compositions.By by starch and saccharic Mixed, it is possible to increase the gelatinization point of starch, starch gelatinization can be prevented in heating cooking process.
5. product maintaining requirement
The container dress liquid or paste food composition of the present invention can take care of in normal temperature, refrigerate keeping, freezing keeping etc. Taken care of under appropriate maintaining requirement.
The container dress liquid or paste food composition of the present invention can will not also be fully cured in freezing and remain soft It is soft.The container of the invention can be filled to liquid or paste food composition freezes the material (frozen goods) formed and had in short-term Interior the advantages of being thawed, promptly being used to cook.
6. the viscosity after heating cooking
The food compositions of the present invention are included essentially without by the starch of αization, so be allowed to be scattered in water, hot water, Heating cooking is carried out together with other food materials as needed, thus the starch αization in food compositions and show to glue Property, it can obtain being endowed sufficiently sticky food.
That is, the food compositions 50g of the present invention is added in 60 DEG C of warm water 150ml and is stirred hybrid modulation mixing Thing, be then heated to when the mixture is stirred the mixture temperature reach 95 DEG C untill, be then cooled to 60 DEG C Untill when, with respect to Brookfield viscometer measure, after just modulation the moment the mixture temperature adjustment to viscosity at 60 DEG C, Untill being heated to 95 DEG C and be cooled to mixture at the time of untill 60 DEG C, equally determining viscosity be more than 2 times, more Preferably more than 5 times, and then preferably more than 10 times.Specifically, it is expected to be heated using the food compositions of the present invention Viscosity of the food at 60 DEG C after culinary art is more than 30mPas, more preferably 50~200000mPas, and then is preferably 500~200000mPas.It should be noted that the value of the viscosity determined by Brookfield viscometer refers to be made according to adhesive region With suitable rotor, the value determined after 30 seconds with 30rpm.
II. container dress liquid or the manufacture method of paste food composition
In one mode, the present invention relates to contain container of the starch as cohesive material to fill liquid or paste food composition Manufacture method, the manufacture method for the suppression starch in manufacturing process gelatinization and improve dispersiveness suppresses precipitation divide From.
The present invention is to fill liquid or paste food combination containing the container either with or without the starch of αization, saccharic, food material and water The manufacture method of thing, it includes following processes.
Raw material heating cooking containing food material and water is modulated heating cooking composition by process (a)
Raw material containing starch, saccharic and water is mixed scattered and modulates starch dispersion liquid glucose by process (b)
Foregoing heating cooking composition is mixed and modulates liquid or paste food by process (c) with foregoing starch dispersion liquid glucose Composition
Process (d) fills aforementioned liquid or paste food composition to container
In the method for the present invention, " heating cooking composition " and " starch dispersion liquid glucose " is modulated respectively, by starch and heating Culinary art composition separates, thus, it is possible to suppress the heating cooking along with the raw material for modulating heating cooking composition by starch Gelatinization (αization) caused by thicken.In addition, disperseing by making starch in liquid glucose, it can effectively suppress the precipitation point of starch From.
Process (a)：
First, in process (a), heated preferably by the raw material containing food material and water when being stirred until mixture Temperature reach such as 60~95 DEG C untill cooked, untill being cooled to such as 20~80 DEG C afterwards, cooked so as to modulate heating Prepare food composition.Heating cooking and cooling temperature can according to the species for the food material that above-mentioned raw materials are included, liquid or The species of paste food composition and suitably adjust.
Below, food material (can be sometimes simply referred to as " Combined food according to target liquid or paste food composition Thing ") species and suitably select, and can use and be referred to as the usually used material of the food compositions, for example, above-mentioned " I. Container fills liquid or paste composition " " 1.5. others food material " described in grease, for assigning desired wind The arbitrary food material etc. of taste, taste.
Process (b)：
Then, in process (b), the raw material containing starch, saccharic and water is mixed and disperseed, so as to modulate starch dispersion sugar Liquid.It should be noted that a part for the food material of process (a) can also be included in starch dispersion liquid glucose.Starch dispersion sugar The modulation of liquid can also be carried out at normal temperatures, can also as needed be heated and be carried out.In the case of heating, preferably killed in heating Bacterium carries out above-mentioned raw materials mixing at a temperature of handling disperses.As heating sterilization processing temperature, preferably 60 DEG C~90 DEG C, More preferably 60 DEG C~85 DEG C, and then preferably 65 DEG C~80 DEG C.The temperature can according to saccharic that above-mentioned raw materials are included and Saccharic in the species or starch dispersion liquid glucose of starch is suitably adjusted relative to the ratio of moisture.By in above-mentioned heating The modulation of starch dispersion liquid glucose is carried out at a temperature of sterilization processing, the modulation of starch dispersion liquid glucose can be carried out and to starch point Scattered liquid glucose carries out heating sterilization.Thus, the starch dispersion liquid glucose of modulation and the heating cooking composition of the middle modulation of process (a) are under Mix, fill into container, the food compositions excellent thus, it is possible to manufacture microbial safety in face process (c).
In addition, at normal temperatures in the case of the modulation of progress starch dispersion liquid glucose, the heating cooking with modulation in process (a) , can also be as needed after mixing in composition process (c) below, before filling to container or afterwards heat at sterilization Reason.
, can be by after modulation by carrying out the modulation of starch dispersion liquid glucose at a temperature of above-mentioned heating sterilization processing Starch dispersion liquid glucose is taken care of untill following process (c) mixes with heating cooking composition at high temperature, and energy Enough reduce the propagation risk of the microorganism in the manufacturing process of starch dispersion liquid glucose.
In addition, the modulation by carrying out starch dispersion liquid glucose at a temperature of above-mentioned heating sterilization processing, work below Sequence (c) uprises with the material temperatures of the mixed food compositions of heating cooking composition, therefore as described later to the food In the case that composition further carries out heating sterilization, untill easily quickly reaching heating sterilization temperature, heating can be mitigated The load (size of sterilizing unit, energy cost etc.) of sterilization process.
And then the modulation of starch dispersion liquid glucose is carried out at a temperature of above-mentioned heating sterilization processing, and the temperature is maintained, Mix with heating cooking composition, killed thus, it is possible to simultaneously carry out heating with obtaining food compositions in following process (c) Bacterium.In this case, the cooking temp of the heating cooking composition of mixing can be with the heating temperature for modulating starch dispersion liquid glucose Spend identical or different.In the case of difference, any one height can, but for example into starch dispersion liquid glucose input heating seasoning group In the case of the preparation method of compound, its temperature difference is preferably within 70 DEG C, within more preferably 50 DEG C, so preferably 30 DEG C with It is interior, within most preferably 10 DEG C.
Saccharic in starch dispersion liquid glucose is preferably more than 30 weight % more preferably 40 weights relative to the concentration of moisture More than % is measured, and then preferably more than 50 weight %, most preferably more than 70% weight.By making starch dispersion liquid glucose with above-mentioned Concentration contains saccharic, can effectively further suppress the precipitation separation of starch.Even if in addition, starch dispersion liquid heating also can Enough suppress the αization of starch.Higher limit for the saccharic in starch dispersion liquid glucose relative to the concentration of moisture, is not limited particularly It is fixed, it is contemplated that the amount of starch and other flavorings on the basis of the gross weight in the food compositions of manufacture, the food of manufacture The sweet taste that composition is pursued, such as saccharic are preferably below 300 weight % relative to moisture.
The starch used in method as the present invention, it can use above-mentioned " I. containers fill liquid or paste composition " " 1.2. starch " described in material.Starch may be used alone, can also be used in combination a variety of.The amount of starch is to manufacture Counted on the basis of the gross weight of food compositions, preferably 5~50 weight %, more preferably 5~45 weight %, particularly preferably 10 ~40 weight %.It should be noted that the measure of the amount of starch can be according to above-mentioned " I. in the quick-frozen food composition of the present invention Method described in " the 1.2. starch " of container dress liquid or paste composition " is carried out.
In addition, as the saccharic used in the present invention, no matter above-mentioned " I. containers dress liquid or pasty state can be used with species Material described in " the 1.3. saccharics " of composition ".Saccharic may be used alone, can also be used in combination a variety of.
In addition, thickener can also be contained in starch dispersion liquid glucose.As thickener, known material can be used.Can Include for example：Pectin, guar gum (Guargum), xanthans, tamarind gum, carragheen, propane diols, carboxymethyl cellulose etc.. Thickener may be used alone, can also be used in combination a variety of.It should be noted that largely use the situation of above-mentioned thickener Under, there is the worry for introducing bubble when raw material is mixed, it is advantageous to auxiliarily use at most, can be fitted for its amount Preferably set.
The modulation of above-mentioned " heating cooking composition " and " starch dispersion liquid glucose ", such as be carried out as follows：Equipped with folder Raw material is mixed side and heated with steam, the hot water of supply to chuck by the Mixer pot inner edge of set and mixer.
Process (c)：
Then, in process (c), by " the heating cooking composition " modulated respectively in process (a), (b) and " starch dispersion Liquid glucose " mixes, so as to modulate liquid or paste food composition.Heating cooking composition and starch dispersion liquid glucose are excellent when mixing Elect less than 85 DEG C, more preferably less than 80 DEG C as.
And then liquid or paste food composition for being obtained in above-mentioned mixing preferably carry out heating sterilization processing. Heating sterilization can be such as carrying out with steam, hot water.Its condition can be set as fully sterilization, food compositions it is depot Fully, for example, carrying out heating sterilization processing in a manner of the temperature (central temperature) of food compositions turns into 60 DEG C~90 DEG C.Add In thermal sterilization processing, such as in the case that heating sterilization processing is sterilizes after described later, preferably by said temperature keep 5 seconds~ 60 minutes, in addition, in the case that heating sterilization processing is hot compress described later sterilization, said temperature is preferably kept for 5 seconds~5 points Clock.
Process (d)：
Then, in process (d), the food compositions of manufacture is filled and sealed into container.As container, as long as The container that content can be taken out does not limit then, can use for example：Bag-like container, the bag with bottle stopper, tubular container, bottle Shape container, tank, bottle container etc..
For food compositions fill to container seal and heat sterilization processing order there is no particular limitation, heating Sterilization processing can the progress before food compositions be filled into container, can also to carrying out after vessel filling, or to Vessel filling is front and rear to be carried out.Typically, can include：Food compositions are filled after being sealed into container, implement to add The mode (rear sterilization) of thermal sterilization processing；Food compositions are carried out with heating sterilization processing in advance (preferably at 60 DEG C~90 DEG C At a temperature of carry out heating sterilization processing), with keep heat sterilization processing temperature (be preferably 60 DEG C~90 DEG C, more preferably 60 DEG C~85 DEG C, and then preferably 65 DEG C~85 DEG C) state food compositions filled sealed into container, container is entered The mode (hot compress sterilization) of row sterilization.
In addition, in the case of implementing heating sterilization processing to liquid or paste food composition, method of the invention may be used also Further to include：Heating temperature adjustment, Ran Houyu are carried out at a temperature of temperature is less than heating sterilization processing to starch dispersion liquid glucose The process that heating cooking composition is mixed.By to starch dispersion liquid glucose temperature less than heating sterilization processing at a temperature of Heating temperature adjustment is carried out, can suppress to thicken caused by the gelatinization (αization) by starch in starch dispersion liquid glucose, with heating cooking group Compound hybrid modulation promptly makes liquid or paste food composition be warming up to heating afterwards into liquid or paste food composition The temperature of sterilization processing.
In addition, causing the change of flavor big by thermal conductivity for raw material, it can substantially ensure that origin comes from the microorganism of raw material In the case of caused security, method of the invention can also be included further：It is less than for starch dispersion liquid glucose in temperature The process mixed after heating temperature adjustment with heating cooking composition is carried out at a temperature of heating sterilization processing.By to starch dispersion sugar Liquid temperature less than heating sterilization processing at a temperature of carry out heating temperature adjustment, can further suppress in starch dispersion liquid glucose by Thickened caused by the gelatinization (αization) of starch.
The food compositions manufactured by the method for the present invention are substantially included not by the starch of αization, so being allowed to point Dissipate in water, hot water, carry out heating cooking together with other food materials as needed, thus the starch in food compositions αization and show viscosity, can obtain being endowed sufficiently sticky food.
" 3. liquid or the pasty state of above-mentioned " I. containers fill liquid or paste composition " can be manufactured by the method for the present invention Food compositions described in food compositions ".
III. quick-frozen food composition
In one mode, even if the present invention relates to also will not fully harden and can be rapidly and uniformly in a cold or frozen state Be scattered in it is in the hot water of addition, water, be heated culinary art in addition and ultimate food assigned in the purposes of sticky (sticky) and used Quick-frozen food composition.
The present invention quick-frozen food composition freezing state (- 30 DEG C~-5 DEG C, be preferably -30 DEG C~-10 DEG C, it is more excellent Elect -30 DEG C~-15 DEG C as) under freeze fully to harden, even if freezing to solidify with also keeping appropriate flexibility.By this Feature, quick-frozen food composition of the invention have the following advantages that：
The quick-frozen food composition of the present invention is taken out while housed container can be not attached to, can prevent that this is quick-frozen Food compositions are remained in container
Need not thaw also with soupspoon, knife etc. can easily be divided and take, easily can only divide take needs weight,
By adding water, hot water, promptly it can thaw and disperse.
In addition, the present invention quick-frozen food composition, by adding water, the hot water of ormal weight, suitably with it is desired Food material combines, and carries out heating cooking, can make tool sticking sauce (white sauce, demiglace sauce, curry paste, soup coffee Curry, tomato paste, thickening soup, Ka Shida sauce, pasta, fillings, dip in sauce, cheese fondue sauce etc.).
2. raw material
2.1. water
The quick-frozen food composition of the present invention is characterised by that the amount of moisture of the per total wt of said composition is 40 weights Below % is measured, preferably below 35 weight %, more preferably below 30 weight %.For the lower limit of amount of moisture, without special Restriction, be usually the present invention quick-frozen food composition Unit Weight more than 10 weight %, preferably 15 weight % with On.
The amount of moisture of the food compositions of the present invention is in the case of the scope, and food compositions of the invention are in freezing shape Under state (- 30 DEG C~-5 DEG C, be preferably -30 DEG C~-10 DEG C, more preferably -30 DEG C~-15 DEG C), freeze without fully hard Change, even if freezing to solidify with also keeping appropriate flexibility.
2.2. starch
The quick-frozen food composition of the present invention includes the starch of no αization.By using the starch of no αization, Neng Goufang Only aging/denaturation of the starch as caused by freezing, heating cooking is carried out to the food compositions of the present invention, can be made with tender The sauce of sliding-tongue sense.Wherein, can also the shallow lake containing some αization for the purpose of suppressing the separation of insoluble solid, grease etc. Powder.Hereinafter, recorded as long as no special, " starch " refers to the starch of no αization.
The starch used in quick-frozen food composition for the present invention, no matter species, can use above-mentioned " I. containers Material described in " the 1.2. starch " of dress liquid or paste composition ".Starch may be used alone, can also be used in combination more Kind.
For the content of starch in the frozen food composition of the present invention, there is no particular limitation, with the total of said composition Counted on the basis of weight, preferably 5~50 weight %, more preferably 5~45 weight %, particularly preferably 10~40 weight %.Need It is noted that the present invention quick-frozen food composition in starch amount measure can according to it is above-mentioned " I. containers fill liquid or Method described in " the 1.2. starch " of paste composition " is carried out.
2.3. saccharic
The saccharic used in quick-frozen food composition for the present invention, no matter species, can use above-mentioned " I. containers Material described in " the 1.3. saccharics " of dress liquid or paste composition ".Saccharic may be used alone, can also be used in combination more Kind.
In the quick-frozen food composition of the present invention, saccharic is set to more than 30 weight % relative to the ratio of moisture, preferably It is set to more than 40 weight %, and then is preferably set to more than 50 weight %.Saccharic does not have relative to the ratio of moisture for higher limit Special limitation, typically, saccharic is below 300 weight % relative to moisture.
For the content of the saccharic in the quick-frozen food composition of the present invention, there is no particular limitation, with said composition Counted on the basis of gross weight, preferably 10~65 weight %, more preferably 12~60 weight %.
In the quick-frozen food composition of the present invention, by including saccharic within the above range, the speed of the present invention can be prevented Jelly food composition fully hardens under freezing, and can obtain appropriate flexibility.It should be noted that the present invention The measure of the amount of saccharic in quick-frozen food composition, can be according to above-mentioned " I. containers fill liquid or paste composition " The method that " 1.3. saccharics " is recorded is carried out.
2.4. other food materials
, can be as needed in the quick-frozen food composition of the present invention, further comprising above-mentioned " I. containers dress liquid or paste Described in " the 1.5. others food material " of shape composition ", grease, in order to assign desired flavor, taste it is any Food material.And then in quick-frozen food composition of the invention, can be as needed further containing contained by known food Some additives.As additive, can include for example：Storage material, spices, colouring agent, antioxidant, antimicrobial component etc..
3. manufacture method
The quick-frozen food composition of the present invention can be by using above-mentioned defined material, will be according to above-mentioned " I. containers dress Method or above-mentioned " II. containers dress liquid or paste food group described in " 4. manufacture method " of liquid or paste composition " Described in the manufacture method of compound " method manufacture container dress liquid or paste food composition -50 DEG C~-5 DEG C, preferably Obtained to carry out freezing processing at -50 DEG C~-10 DEG C.
4. product maintaining requirement
The present invention quick-frozen food composition can freeze (- 30 DEG C~-5 DEG C, be preferably -30 DEG C~-10 DEG C, more preferably For -30 DEG C~-15 DEG C) keeping.By carrying out freezing keeping, it can prevent that the food compositions of the present invention are rotten, be denatured, in addition Development, the propagation of microorganism can be prevented.
Embodiment
＜ experiments 1：The manufacture ＞ of container dress food compositions comprising alcohol
Embodiment 1：Curry slurry (I)
1-1：Preparation method
Each food material shown in embodiment 1 by table 1 adds (wherein, in addition to starch and alcohol) when being stirred Heat is cooked untill the temperature of mixture reaches 95 DEG C, then, is cooled to after 70 DEG C, by starch and alcohol hybrid modulation coffee Curry is starched.Obtained curried slurry is filled in the flask with flexibility and sealed, obtains the curried slurry of container dress.
1-2：Evaluation
(1) curry paste
The temperature that mixture is heated to when curried slurry 35g is being stirred in 25 DEG C of water 125ml reaches 95 DEG C and is Only cooked, make curry paste.Curry slurry is rapidly and uniformly dispersed in water in heating cooking and shows viscosity, Obtained curry paste is smooth and sticky.In addition, the flavor of the imperceptible alcohol of obtained curry paste, strong saline taste, the fragrance of spices Spread, there is good flavor.
(2) it is depot
Container is filled into curried slurry and takes care of 1 year at 35 DEG C, 30 DEG C and 25 DEG C respectively, after 2 weeks, after 1 month, after 2 months, After 3 months, after 6 months, after 9 months and after 1 year, for flavor and outward appearance (whetheing there is separation), bacterial fungus class of typically living Propagation is confirmed.
The propagation of general bacterium living confirms it is the liquid or paste food composition acceptable diluent that will be taken care of at 35 DEG C, with mark The mixing of quasi- agar medium (manufacture of Nissui Pharmaceutical Co., Ltd.s) is allowed to solidify, cultivated at 35 DEG C 2 days it Bacterium number counting is carried out afterwards, and confirmation whether there is propagation.
The propagation of Mycophyta confirms it is that the liquid or paste food composition that will be taken care of at 30 DEG C and 25 DEG C are suitable dilute respectively Release, the material taken care of at 30 DEG C is mixed with malt agar (manufacture of Nissui Pharmaceutical Co., Ltd.s) It is allowed to solidify, after being cultivated 5 days at 30 DEG C, carries out bacterium number counting；By the applying materials taken care of at 25 DEG C in DG-18 agar basis Culture medium (Oxoid Ltd. manufactures), cultivate at 25 DEG C 7 days, carry out bacterium number counting afterwards, confirmation whether there is propagation.
Curry slurry does not note abnormalities by keeping in 1 year, outward appearance and flavor aspect, does not confirm microbial growth.
(3) quick-frozen food composition
Container is filled after curried slurry is stored 24 hours in -15 DEG C of refrigerator and taken out, takes out curried slurry from container.Container In without the curried slurry of attachment.
The curried slurry of taking-up does not harden fully, solidifies with keeping flexibility, can apply seldom power and be held with soupspoon Change places and point take.
The temperature that mixture is heated to when curry slurry 50g is being stirred in 60 DEG C of warm water 150ml reaches 95 Cooked untill DEG C, make curried slurry.Curry slurry is rapidly and uniformly scattered in warm water and showed in heating cooking Go out viscosity, obtained curry paste is smooth and sticky.
Embodiment 2：Curry slurry (II)
2-1：Preparation method
Using each food material shown in the embodiment 2 of table 1, according to the curried slurry of method modulation similarly to Example 1.Will Obtained curried slurry, which is filled in the flask with flexibility, to be sealed, and at 80 DEG C of central temperature heat within 1 minute and is killed Bacterium, obtain the curried slurry of container dress.
2-2：Evaluation
(1) curry paste
Curry paste is made according to method similarly to Example 1.Curry slurry rapidly and uniformly divides in heating cooking Dissipate in water and show viscosity, obtained curry paste is smooth and sticky.In addition, the wind of the imperceptible alcohol of obtained curry paste Taste, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
Comparative example 1：Curry slurry (i)
1-1：Preparation method
Using each food material shown in the comparative example 1 of table 1, according to the curried slurry of method modulation similarly to Example 1.Will Obtained curried slurry, which is filled in the flask with flexibility, to be sealed, and at 95 DEG C of central temperature heat within 1 minute and is killed Bacterium, obtain the curried slurry of container dress.
1-2：Evaluation
(1) curry paste
Curry paste is made according to method similarly to Example 1.Temperature when curry slurry is due to sterilization is high, so starch It is gelatinized (αization) and turns into the high viscosity more than determination limit of Brookfield viscometer, therefore can not be rapidly and uniform during heating cooking Ground is dispersed in water and forms agglomerate.On the other hand, flavor, the strong saline taste of the imperceptible alcohol of curry paste obtained, spices Fragrance spreads, and has good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
Comparative example 2：Curry slurry (ii)
2-1：Preparation method
Using each food material shown in the comparative example 2 of table 1, according to the curried slurry of method modulation similarly to Example 1.Will Obtained curried slurry, which is filled in the flask with flexibility, to be sealed, and obtains the curried slurry of container dress.
2-2：Evaluation
(1) curry paste
Curry paste is made according to method similarly to Example 1.Curry slurry rapidly and uniformly divides in heating cooking Dissipate in water and show viscosity, obtained curry paste is smooth and sticky.In addition, the wind of the imperceptible alcohol of obtained curry paste Taste, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.As a result, the 2 weeks propagation for confirming bacterium.In addition, should The separation of the outward appearance content visible thing of curry slurry.
Comparative example 3：Curry slurry (iii)
3-1：Preparation method
Using each food material shown in the comparative example 3 of table 1, according to the curried slurry of method modulation similarly to Example 1.Will Obtained curried slurry, which is filled in the flask with flexibility, to be sealed, and obtains the curried slurry of container dress.
3-2：Evaluation
(1) curry paste
Curry paste is made according to method similarly to Example 1.Curry slurry rapidly and uniformly divides in heating cooking Dissipate in water and show viscosity, obtained curry paste is smooth and sticky.In addition, obtained curry paste feels strong saline taste.
(2) it is depot
Container is filled into curried slurry to take care of in 35 DEG C, 30 DEG C and 25 DEG C of thermostat respectively.
Confirm bacterium whether there is propagation according to method similarly to Example 1.As a result, the propagation of bacterium (mould) is confirmed within 1 month. In addition, the outward appearance visible level of curry slurry has the propagation of mould.
Comparative example 4：Curry slurry (iv)
4-1：Preparation method
Using each food material shown in the comparative example 4 of table 1, according to the curried slurry of method modulation similarly to Example 1.Will Obtained curried slurry, which is filled in the flask with flexibility, to be sealed, and obtains the curried slurry of container dress.
4-2：Evaluation
(1) curry paste
Curry paste is made according to method similarly to Example 1.Curry slurry rapidly and uniformly divides in heating cooking Dissipate in water and show viscosity, obtained curry paste is smooth and sticky.In addition, the wind of the imperceptible alcohol of obtained curry paste Taste, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.As a result, the propagation of bacterium (mould) is confirmed within 1 month. In addition, the outward appearance visible level of curry slurry has the propagation of mould.
Comparative example 5：Curry slurry (v)
5-1：Preparation method
Using each food material shown in the comparative example 5 of table 1, according to the curried slurry of method modulation similarly to Example 1.Will Obtained curried slurry, which is filled in the flask with flexibility, to be sealed, and obtains the curried slurry of container dress.
5-2：Evaluation
(1) curry paste
Curry paste is made according to method similarly to Example 1.Curry slurry rapidly and uniformly divides in heating cooking Dissipate in water and show viscosity, obtained curry paste is smooth and sticky.On the other hand, the curry paste obtained feels the wind of alcohol Taste.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
[table 1]
It is more than ※ determination limits
As shown in table 1, the curry paste shown in Examples 1 and 2 is quickly and uniformly scattered in warm water in heating cooking In and show viscosity, be smooth and sticky viscous sauce.In addition, do not confirm bacterium in curry paste shown in Examples 1 and 2 Propagation and there is high microbial safety, and not as caused by the alcohol as antimicrobial component added sauce flavor by Damage.
On the other hand, the curry paste of comparative example 1 is not rapid during heating cooking due under high temperature plus thermally-sterilized influence Ground is scattered in warm water, and agglomerate is produced along with heating.In addition, the microbial safety of the curry paste of comparative example 2~4 is not filled Divide, confirm the propagation of bacterium.And then the curry paste of comparative example 5 is because the alcohol of addition causes the flavor of sauce to be damaged.
Embodiment 3：Curry slurry (III)
3-1：Preparation method
The food material shown in " A " in the food material shown in embodiment 3 by table 2 is heated to when being stirred The temperature of mixture is cooked untill reaching 50 DEG C.Then, " B " institute in the food material shown in the embodiment 3 by table 2 The food material (wherein, in addition to an alcohol) shown be heated to when being stirred mixture temperature reach 95 DEG C untill cooked Prepare food, untill being then cooled to 50 DEG C.Then, both obtained are mixed with alcohol and modulates curried slurry.Obtained curried slurry is filled out Fill and sealed in the flask with flexibility, obtain the curried slurry of container dress.
3-2：Evaluation
(1) curry paste
Curry paste is made according to method similarly to Example 1.Curry slurry rapidly and uniformly divides in heating cooking Dissipate in water and show viscosity, obtained curry paste is smooth and sticky.In addition, the wind of the imperceptible alcohol of obtained curry paste Taste, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
Embodiment 4：Curry slurry (IV)
4-1：Preparation method
The food material shown in " A " in the food material shown in embodiment 4 by table 2 is heated to when being stirred The temperature of mixture is cooked untill reaching 80 DEG C.Then, " B " institute in the food material shown in the embodiment 4 by table 2 The food material (wherein, in addition to an alcohol) shown be heated to when being stirred mixture temperature reach 95 DEG C untill cooked Prepare food, untill being cooled to 80 DEG C afterwards.Then, both obtained are mixed with alcohol and modulates curried slurry.Obtained curried slurry is existed Filling seals into the flask with flexibility at 80 DEG C, obtains the curried slurry of container dress.
4-2：Evaluation
(1) curry paste
Curry paste is made according to method similarly to Example 1.Curry slurry rapidly and uniformly divides in heating cooking Dissipate in water and show viscosity, obtained curry paste is smooth and sticky.In addition, the wind of the imperceptible alcohol of obtained curry paste Taste, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
Embodiment 5：Curry slurry (V)
5-1：Preparation method
The food material shown in " A " in the food material shown in embodiment 5 by table 2 is heated to when being stirred The temperature of mixture is cooked untill reaching 60 DEG C.Then, " B " institute in the food material shown in the embodiment 5 by table 2 The food material (wherein, in addition to an alcohol) shown be heated to when being stirred mixture temperature reach 95 DEG C untill cooked Prepare food, untill being cooled to 60 DEG C afterwards.Then, both obtained are mixed with alcohol and modulates curried slurry.Obtained curried slurry is filled out It is charged in the flask with flexibility and seals, heating sterilization in 1 minute is carried out at 80 DEG C of central temperature, obtains container dress coffee Curry is starched.
5-2：Evaluation
(1) curry paste
Curry paste is made according to method similarly to Example 1.Curry slurry rapidly and uniformly divides in heating cooking Dissipate in water and show viscosity, obtained curry paste is smooth and sticky.In addition, the wind of the imperceptible alcohol of obtained curry paste Taste, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
[table 2]
As shown in table 2, the curried slurry shown in embodiment 3~5 is quickly and uniformly scattered in warm water in heating cooking In and show viscosity, be smooth and sticky viscous sauce.In addition, do not confirm bacterium in curry paste shown in embodiment 3~5 Propagation and there is high microbial safety, and not as caused by the alcohol as antimicrobial component added sauce flavor by Damage.
Application in various forms of food compositions
Embodiment 6：The manufacture of tartar sauce (I)
6-1：Preparation method
Each food material shown in the ＜ seasoning heating formulas ＞ of table 3 is heated to the temperature of mixture when being stirred Cooked untill reaching 95 DEG C, so as to modulate seasoning heating formula (heating cooking composition), be cooled to 75 DEG C of (starch dispersions Saccharic in liquid glucose relative to moisture ratio：300 weight %).Then, by the ＜ starch formula of liquid ＞ of table 3 malt sugar, wheat Powder be heated to when being stirred mixture temperature reach 80 DEG C untill cooked, so as to modulate starch formula of liquid (starch Scattered liquid glucose), it is cooled to 75 DEG C.Then, the formula ＞ completed according to the ＜ of table 3, by seasoning heating formula and starch formula of liquid It is stirred mixing and modulates the material of tartar sauce, fills into the bag-like container of flexibility and sealed, obtain container adjustment The material (Fig. 1) of taste sauce.The paste composition does not confirm the precipitation of starch, gelatinization in its manufacturing process, even if filling The deviation less than content of starch is also confirmed into the bag-like container of flexibility.
[table 3]
6-2：Evaluation
(1) tartar sauce
The temperature that mixture is heated to when the material 50g of tartar sauce is being stirred in 60 DEG C of warm water 150ml reaches Cooked untill 95 DEG C, make tartar sauce.The material of the tartar sauce is rapidly and uniformly scattered in temperature in heating cooking In water and viscosity is shown, the material of obtained tartar sauce is smooth and sticky.
(2) it is depot
The material of container dress tartar sauce is taken care of in thermostat respectively at 35 DEG C, 30 DEG C and 25 DEG C.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of the material of the tartar sauce do not note abnormalities.
(3) quick-frozen food composition
Taken out after the material of container dress tartar sauce is stored 24 hours in -15 DEG C of refrigerator, take out adjust from container The material of taste sauce.Container does not adhere to the material of tartar sauce.
The material of the tartar sauce of taking-up does not harden fully, solidifies with keeping flexibility, can easily be divided with soupspoon Take.
The material 300g of the tartar sauce is put into pot together with water 500g, milk 1000ml and butter 100g, divides and takes The material of tartar sauce can in a short time thaw, disperse and equably stir.Afterwards, it is stirred and is heated to 95 DEG C and is Only, tartar sauce is obtained.
Obtained tartar sauce is also without the denaturation that the starch as caused by the influence freezed occurs and with smooth and sticky Mouthfeel.
In addition, take out container dress tartar sauce by refrigerator, by the material 30kg of the tartar sauce taken out from container and water 50kg, Milk 100kg and butter 10kg are put into agitating device together, are stirred.Now, the material of tartar sauce promptly disperses, by In overload, need not can be stoppingly stirred with safety device.
Embodiment 7：The manufacture of curry slurry (VI)
7-1：Preparation method
Each food material shown in the ＜ seasoning heating formulas ＞ of table 4 is heated to the temperature of mixture when being stirred Cooked untill reaching 95 DEG C, so as to modulate seasoning heating formula (heating cooking composition), be cooled to 75 DEG C.Then, press According to the ＜ starch formula of liquid ＞ of table 4, malt sugar, salt, wheat flour and waterside are stirred side by mixture heating until temperature reaches Cooked untill 80 DEG C, so as to modulate starch formula of liquid (starch dispersion liquid glucose), be cooled to 75 DEG C (in starch dispersion liquid glucose Saccharic relative to moisture ratio：170 weight %).Then, the formula ＞ completed according to the ＜ of table 4, will season heating formula It is stirred with starch formula of liquid, heating sterilization in 1 minute is carried out at being afterwards 80 DEG C in central temperature, is filled to the bag of flexibility Sealed in shape container, obtain the material (Fig. 2) of the curried slurry of container dress.The paste composition is in its manufacturing process without true Precipitation, the gelatinization of starch are recognized, even if filling also confirms the deviation less than content of starch into the bag-like container of flexibility.
[table 4]
7-2：Evaluation
(1) curry paste
The temperature that mixture is heated to when curried slurry 50g is being stirred in 60 DEG C of warm water 150ml reaches 95 DEG C Untill cooked, make curry paste.Curry slurry is rapidly and uniformly scattered in boiling water and shown in heating cooking Viscosity, obtained curry paste are smooth and sticky.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
(3) quick-frozen food composition
Container is filled after curried slurry is stored 24 hours in -15 DEG C of refrigerator and taken out, takes out curried slurry from container.Container In without the curried slurry of attachment.
The curried slurry of taking-up does not harden fully, solidifies with keeping flexibility, can easily be divided with soupspoon and taken.
By the curry slurry 50g be heated in boiling water 150ml when being stirred mixture temperature reach 95 DEG C untill Cooked, make curry paste.Curry slurry is rapidly and uniformly scattered in boiling water in heating cooking and shows viscosity, Obtained curry paste is smooth and sticky.
Embodiment 8：The manufacture of the material of pumpkin thick soup
8-1：Preparation method
Each food material shown in the ＜ seasoning heating formulas ＞ of table 5 is heated to the temperature of mixture when being stirred Cooked untill reaching 95 DEG C, so as to modulate seasoning heating formula (heating cooking composition), be cooled to 75 DEG C.Then, press According to the ＜ starch formula of liquid ＞ of table 5, the temperature that reduction malt sugar, cornstarch are heated to mixture when being stirred reaches 80 Cooked untill DEG C, so as to modulate starch formula of liquid (starch dispersion liquid glucose), be cooled to 75 DEG C of (sugar in starch dispersion liquid glucose Matter relative to moisture ratio：300 weight %).Then, the formula ＞ completed according to the ＜ of table 5, by seasoning heating formula with forming sediment Powder formula of liquid is stirred and modulates the material of pumpkin thick soup, fills into the bag-like container of flexibility and is sealed, is held Device fills the material (Fig. 3) of pumpkin thick soup.The paste composition does not confirm the precipitation of starch, gelatinization in its manufacturing process, Even if filling also confirms the deviation less than content of starch into the bag-like container of flexibility.
[table 5]
8-2：Evaluation
(1) pumpkin thick soup
The temperature that the material 50g of pumpkin thick soup is heated to mixture in boiling water 150ml when being stirred reaches 95 Cooked untill DEG C, make pumpkin thick soup.The material of the pumpkin thick soup is rapidly and uniformly scattered in boiling in heating cooking In water and viscosity is shown, obtained pumpkin thick soup is smooth and sticky.
(2) it is depot
The material of container dress pumpkin thick soup is taken care of in thermostat respectively at 35 DEG C, 30 DEG C and 25 DEG C.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of the material of the pumpkin thick soup do not note abnormalities.
(3) quick-frozen food composition
Taken out after the material of container dress pumpkin thick soup is stored 24 hours in -15 DEG C of refrigerator, take out south from container The material of melon thick soup.There is no the material for adhering to pumpkin thick soup on container.
The material of the pumpkin thick soup of taking-up does not harden fully, solidifies with keeping flexibility, can be with soupspoon easily Divide and take.
The temperature that the material 50g of the pumpkin thick soup is heated to mixture in boiling water 150ml when being stirred reaches Cooked untill 95 DEG C, make pumpkin thick soup.The material of the pumpkin thick soup is rapidly and uniformly scattered in heating cooking In boiling water and viscosity is shown, obtained pumpkin thick soup is smooth and sticky.
Embodiment 9：Karr Beaune draws the manufacture of (carbonara) sauce
9-1：Preparation method
Each food material shown in the ＜ seasoning heating formulas ＞ of table 6 is heated to the temperature of mixture when being stirred Cooked untill reaching 70 DEG C, so as to modulate seasoning heating formula (heating cooking composition).Then, formed sediment according to the ＜ of table 6 Powder formula of liquid ＞, by malt sugar, glutinous rice starch be heated to when being stirred mixture temperature reach 70 DEG C untill cooked, So as to modulate starch formula of liquid (starch dispersion liquid glucose) (saccharic in starch dispersion liquid glucose relative to moisture ratio：300 weights Measure %).Then, the formula ＞ completed according to the ＜ of table 6, seasoning heating formula is stirred with starch formula of liquid and modulates paste The karr Beaune of shape draws the material of sauce, obtains container and is loaded the material (Fig. 4) of Er Bonala sauce.The paste composition manufactures at it Precipitation, the gelatinization of starch are not confirmed in process, even if filling also confirms to contain less than starch into the bag-like container of flexibility The deviation of amount.
[table 6]
9-2：Evaluation
(1) karr Beaune draws sauce
Mixture is heated to when drawing the material 50g of sauce being stirred in 60 DEG C of milk 150ml karr Beaune Temperature is cooked untill reaching 95 DEG C, is made karr Beaune and is drawn sauce.The karr Beaune draws the material of sauce fast in heating cooking Speed and it is homogeneously dispersed in boiling water and shows viscosity, obtained karr Beaune draws sauce smooth and sticky.
(2) it is depot
By container be loaded Er Bonala sauce material at 35 DEG C, 30 DEG C and 25 DEG C respectively take care of in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the karr Beaune draws the outward appearance of the material of sauce and flavor not to note abnormalities.
(3) quick-frozen food composition
The be loaded material of Er Bonala sauce of container is stored in -15 DEG C of refrigerator and taken out after 24 hours, from container Take out the material that karr Beaune draws sauce.Do not have to adhere to the material that karr Beaune draws sauce on container.
The karr Beaune of taking-up draws the material of sauce not harden fully, solidifies with keeping flexibility, can be held with soupspoon Change places and point take.
Mixture is heated to when drawing the material 50g of sauce being stirred in 60 DEG C of milk 150ml the karr Beaune Temperature reach 95 DEG C untill cooked, make karr Beaune and draw sauce.The karr Beaune draws the material of sauce in heating cooking Rapidly and uniformly it is scattered in boiling water and shows viscosity, obtained karr Beaune draws sauce smooth and sticky.
Embodiment 10：Sichuan-style pork flavoring
10-1：Preparation method
Each food material shown in the ＜ seasoning heating formulas ＞ of table 7 is heated to the temperature of mixture when being stirred Cooked untill reaching 95 DEG C, so as to modulate seasoning heating formula (heating cooking composition), be cooled to 75 DEG C.Then, press According to the ＜ starch formula of liquid ＞ of table 7, the temperature that malt sugar, cornstarch are heated to mixture when being stirred reaches 80 DEG C and is Only cooked, so as to modulate starch formula of liquid (starch dispersion liquid glucose), be cooled to 75 DEG C of (saccharic phases in starch dispersion liquid glucose For the ratio of moisture：300 weight %).Then, the formula ＞ completed according to the ＜ of table 7, by seasoning heating formula and starch fluid Formula be stirred mixing and modulate the Sichuan-style pork flavoring of pasty state, fill to flexibility it is bag-shaped in sealed, held Device dress Sichuan-style pork flavoring (Fig. 5).The paste composition does not confirm the precipitation of starch, gelatinization in its manufacturing process, i.e., Just the deviation also confirmed into the bag-like container of flexibility less than content of starch is filled.
[table 7]
10-2：Evaluation
(1) twice-cooked stir-frying meat pulp
The temperature that mixture is heated to when Sichuan-style pork flavoring 50g is being stirred in 60 DEG C of warm water 150ml reaches Cooked untill 95 DEG C, make twice-cooked stir-frying meat pulp.The twice-cooked stir-frying meat pulp is rapidly and uniformly scattered in boiling water in heating cooking In and show viscosity, obtained twice-cooked stir-frying meat pulp is smooth and sticky.In addition, by the twice-cooked stir-frying meat pulp with addition with the pork that stirs fry in oil and Sichuan-style pork made of the mixed stir-fry of cabbage, its viscous sauce are smooth, sticky and delicious.
(2) it is depot
Container is filled into Sichuan-style pork flavoring at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of the Sichuan-style pork flavoring do not note abnormalities.
(3) quick-frozen food composition
Taken out after container dress Sichuan-style pork flavoring is stored 24 hours in -15 DEG C of refrigerator, take out twice-cooked stir-frying from container Meat flavoring.Without attachment Sichuan-style pork flavoring on container.
The Sichuan-style pork flavoring of taking-up does not harden fully, solidifies with keeping flexibility, can easily be divided with soupspoon Take.
The temperature of mixture is heated to when the Sichuan-style pork flavoring 50g is being stirred in 60 DEG C of warm water 150ml Cooked untill reaching 95 DEG C, make twice-cooked stir-frying meat pulp.The twice-cooked stir-frying meat pulp is rapidly and uniformly scattered in boiling in heating cooking In water and viscosity is shown, obtained twice-cooked stir-frying meat pulp is smooth and sticky.In addition, by the twice-cooked stir-frying meat pulp with using the pork to stir fry in oil in addition Sichuan-style pork made of frying is mixed with cabbage, its viscous sauce is smooth, sticky and delicious.
Embodiment 11：Ka Shida matrix
11-1：Preparation method
Each food material shown in the ＜ seasoning heating formulas ＞ of table 8 is heated to the temperature of mixture when being stirred Cooked untill reaching 70 DEG C, so as to modulate seasoning heating formula (heating cooking composition).Then, formed sediment according to the ＜ of table 8 Powder formula of liquid ＞, by malt sugar, the phosphorylation crosslinked starch heating stirring from cornstarch, heating is until the temperature of mixture Cooked untill reaching 70 DEG C, modulation starch formula of liquid (starch dispersion liquid glucose) (saccharic in starch dispersion liquid glucose relative to The ratio of moisture：300 weight %).Then, the formula ＞ completed according to the ＜ of table 8, by seasoning heating formula and starch formula of liquid The Ka Shida matrix of modulation pasty state is stirred, the bag-like container is sealed, carries out heating for 1 minute under 80 DEG C of central temperature Sterilization, obtain the container bodyguard that is loaded and reach matrix (Fig. 6).The paste composition does not confirm the heavy of starch in its manufacturing process Form sediment, gelatinization, even if filling also confirms the deviation less than content of starch into the bag-like container of flexibility.
[table 8]
11-2：Evaluation
(1) Ka Shida sauce
The temperature that mixture is heated to when Ka Shida matrix 50g is being stirred in 60 DEG C of milk 150ml reaches Cooked untill 95 DEG C, make Ka Shida sauce.The Ka Shida matrix is rapidly and uniformly scattered in milk in heating cooking In and show viscosity, obtained Ka Shida sauce is smooth and sticky.
(2) it is depot
By container be loaded bodyguard up to matrix respectively take care of in 35 DEG C, 30 DEG C and 25 DEG C of thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of the Ka Shida matrix do not note abnormalities.
(3) quick-frozen food composition
Container is loaded after bodyguard is stored 24 hours up to matrix in -15 DEG C of refrigerator and taken out, takes out Ka Shida from container Matrix.Container does not have attached fastener bodyguard to reach matrix.
The Ka Shida matrix of taking-up is not hardened fully, is solidified with keeping flexibility, can easily be divided with soupspoon and taken.
The temperature that mixture is heated to when the Ka Shida matrix 50g is being stirred in 60 DEG C of milk 150ml reaches Cooked untill 95 DEG C, make Ka Shida sauce.The Ka Shida matrix is rapidly and uniformly scattered in ox in heating cooking In milk and viscosity is shown, obtained Ka Shida sauce is smooth and sticky.
Embodiment 12：The curried material of soup
12-1：Preparation method
Each food material shown in the ＜ seasoning heating formulas ＞ of table 9 is heated to the temperature of mixture when being stirred Cooked untill reaching 95 DEG C, so as to modulate seasoning heating formula (heating cooking composition), be cooled to 75 DEG C.Then, press According to the ＜ starch formula of liquid ＞ of table 9, by malt sugar, glutinous rice starch heating stirring, be heated to mixture temperature reach 80 DEG C untill Cooked, modulation starch formula of liquid (starch dispersion liquid glucose), being cooled to 75 DEG C, (saccharic in starch dispersion liquid glucose is relative to water The ratio divided：300 weight %).Then, the formula ＞ completed according to the ＜ of table 9, seasoning heating formula is entered with starch formula of liquid Row is stirred and modulates the curried material of soup, fills into the bag-like container of flexibility and is sealed, and obtains container dress soup coffee The material (Fig. 7) of curry.The paste composition does not confirm the precipitation of starch, gelatinization in its manufacturing process, even if filling is extremely Also the deviation less than content of starch is confirmed in the bag-like container of flexibility.
[table 9]
12-2：Evaluation
(1) soup is curried
The temperature that mixture is heated to when the curried material 50g of soup is being stirred in 60 DEG C of warm water 150ml reaches Cooked untill 95 DEG C, it is curried to make soup.The curried material of the soup is rapidly and uniformly scattered in temperature in heating cooking In water and show viscosity, obtained soup curry is low viscosity but sticky.
(2) it is depot
The curried material of container dress soup is taken care of in 35 DEG C, 30 DEG C and 25 DEG C of thermostat respectively.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of the material of soup curry do not note abnormalities.
(3) quick-frozen food composition
Taken out after the curried material of container dress soup is stored 24 hours in -15 DEG C of refrigerator, take out soup coffee from container The material of curry.Do not have to adhere to the curried material of soup on container.
The curried material of the soup of taking-up does not harden fully, solidifies with keeping flexibility, can easily be divided with soupspoon Take.
The temperature of mixture is heated to when the curried material 60g of the soup is being stirred in 60 DEG C of warm water 150ml Cooked untill reaching 95 DEG C, it is curried to make soup.The curried material of the soup is rapidly and uniformly scattered in heating cooking In warm water and show viscosity, obtained soup curry is low viscosity but sticky.
Embodiment 13：The material (II) of tartar sauce
13-1：Preparation method
Each food material of ＜ seasoning heating formulas ＞ shown in table 10 is mixed, modulates the material of tartar sauce.It will obtain The material of tartar sauce fill and sealed into the bag-like container with flexibility, obtain the material of container dress tartar sauce.
[table 10]
13-2 is evaluated
(1) tartar sauce
The material 50g of tartar sauce is put into pot when being stirred together with water 50g, milk 100mL and butter 10g Be heated to mixture temperature reach 95 DEG C untill cooked, make tartar sauce.The material of the tartar sauce is in heating cooking Rapidly and uniformly it is scattered in warm water and shows viscosity, the material of obtained tartar sauce is smooth and sticky.
(2) it is depot
The material of container dress tartar sauce is taken care of in 35 DEG C, 30 DEG C and 25 DEG C of thermostat respectively.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of the material of the tartar sauce do not note abnormalities.
(3) quick-frozen food composition
By the material (moisture of container dress tartar sauce：40 weight %；Saccharic relative to moisture ratio：30 weight %)- Taken out after being stored in 15 DEG C of refrigerator 24 hours, take out the material of tartar sauce from container.Without attachment tartar sauce on container Material.
The material of the tartar sauce of taking-up does not harden fully, solidifies with keeping flexibility, can apply seldom power and use Soupspoon, which easily divides, to be taken.
The material 300g of the tartar sauce is put into pot together with water 500g, milk 1000mL and butter 100g, as a result Divide the material of the tartar sauce taken can in a short time to thaw, disperse and equably stir.Afterwards, it is stirred and is heated to 95 DEG C Untill, obtain tartar sauce.
Obtained tartar sauce is without the denaturation that the starch as caused by the influence freezed occurs and with smooth and sticky Mouthfeel.
In addition, take out container dress tartar sauce by refrigerator, by the material 30kg of the tartar sauce taken out from container and water 50kg, Milk 100kg and butter 10kg are put into agitating device together, are stirred.Now, the material of tartar sauce promptly disperses, by In overload, need not can be stoppingly stirred with safety device.
The formula of each food compositions of above-described embodiment 6~13 and evaluation result are shown in following table.
[table 11]
As shown in table 11, the various sauce shown in embodiment 6~13 are quickly and uniformly scattered in temperature in heating cooking In water and viscosity is shown, is smooth and sticky viscous sauce.In addition, do not confirm in various sauce shown in embodiment 6~13 There is high microbial safety to the propagation of bacterium, and not as caused by the alcohol as antimicrobial component added sauce wind Taste is damaged.
Embodiment 14：The material (III) of tartar sauce
14-1：Preparation method
Each food material (wherein, in addition to wheat flour) side stirring of ＜ seasoning heating formulas ＞ shown in table 12 is mixed Close side be heated to mixture temperature reach 95 DEG C untill cooked, then, be cooled to after 70 DEG C, wheat flour mixed, Modulate the material of tartar sauce.The material of obtained tartar sauce is filled and sealed into the bag-like container with flexibility, is obtained To the material of container dress tartar sauce.
[table 12]
14-2：Evaluation
(1) quick-frozen food composition
Taken out after the material of container dress tartar sauce is stored 24 hours in -15 DEG C of refrigerator, take out adjust from container The material of taste sauce.There is no the material for adhering to tartar sauce on container.
The material of the tartar sauce of taking-up does not harden fully, solidifies with keeping flexibility, can apply seldom power and use Soupspoon, which easily divides, to be taken.
The material 300g of the tartar sauce is put into pot together with water 500g, milk 1000mL and butter 100g, as a result Divide the material of the tartar sauce taken can in a short time to thaw, disperse and equably stir.Afterwards, it is stirred and is heated to 95 DEG C Untill, obtain tartar sauce.
Obtained tartar sauce is without the denaturation that the starch as caused by the influence freezed occurs and with smooth and sticky Mouthfeel.
In addition, take out container dress tartar sauce by refrigerator, by the material 30kg of the tartar sauce taken out from container and water 50kg, Milk 100kg and butter 10kg are put into agitating device together, are stirred.Now, the material of tartar sauce promptly disperses, by In overload, need not can be stoppingly stirred with safety device.
Comparative example 6：The material (IV) of tartar sauce
6-1：Preparation method
By each food material of the ＜ seasoning heating formulas ＞ shown in table 13 (wherein, except the phosphorus from cornstarch Outside sour crosslinked starch, cornstarch, wheat flour, alcohol) be heated to when being stirred mixture temperature reach 95 DEG C untill Cooked, then, be cooled to after 70 DEG C, by from the phosphoric acid crosslinked starch of cornstarch, cornstarch, wheat flour, The material of alcohol hybrid modulation tartar sauce.The material of obtained tartar sauce is filled into the bag-like container with flexibility carry out it is close Envelope, obtain the material of container dress tartar sauce.
[table 13]
6-2：Evaluation
(1) quick-frozen food composition
Taken out after the material of tartar sauce is stored 24 hours in -15 DEG C of refrigerator, take out tartar sauce from container Material.
The material for the tartar sauce being removed fully hardens, it is difficult to takes out and can not easily be divided with soupspoon etc. and take.
The material 300g of the tartar sauce is put into pot together with water 500g, milk 1000mL and butter 100g, divides and takes The material of tartar sauce thawed in warm water and need the time, but can be disperseed and equably be stirred.Afterwards, it is stirred heating Untill 95 DEG C, tartar sauce is obtained.
By the amount of moisture and saccharic of above-described embodiment 1,6~14 and each food compositions of comparative example 6 relative to moisture Ratio, the evaluation result of quick-frozen food composition be shown in following table.
[table 14]
※ evaluations 1 are taken out from container
○：It can not fully harden, solidify with keeping flexibility.
×：Fully harden.
※ evaluates 2 points and taken
○：It can be taken with soupspoon, pocket knife decile.
×：Even if applying power can not be taken with soupspoon, pocket knife decile.
※ evaluates 3 dispersiveness in water etc.
○：Rapidly it is scattered in water etc..
×：Defrosting needs the time, it is impossible to is rapidly scattered in water etc..
As shown in table 14, the quick-frozen food composition of embodiment 1,6~14 can not fully harden in freezing state, keep The flexibility of appropriateness, thus take out, point take from container, the dispersiveness in water etc. it is all good, availability is good.The opposing party Face, the quick-frozen food composition of comparative example 6 in freezing state due to fully hardening, so being very difficult to point take requirement.
Embodiment 15：The manufacture of curry slurry (VII)
Each food material shown in the ＜ seasoning heating formulas ＞ of table 15 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 95 DEG C, so as to modulate seasoning heating formula (heating cooking composition), is cooled to 25 DEG C.Then, The ＜ starch formula of liquid ＞ of table 15 cornstarch, malt sugar, maltose, water are stirred at 25 DEG C, modulation starch fluid is matched somebody with somebody Side's (starch dispersion liquid glucose) (saccharic in starch dispersion liquid glucose relative to moisture ratio：200 weight %).Then, will be above-mentioned Seasoning heating formula is stirred with starch formula of liquid, modulation paste composition (curry slurry) (Fig. 8).The paste composition is at it Precipitation, the gelatinization of starch are not confirmed in manufacturing process, even if filling is also confirmed less than shallow lake into the bag-like container of flexibility The deviation of powder content.
Embodiment 16：The manufacture of curry slurry (VIII)
Each food material shown in the ＜ seasoning heating formulas ＞ of table 15 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 95 DEG C, so as to modulate seasoning heating formula (heating cooking composition), is cooled to 25 DEG C.Then, The ＜ starch formula of liquid ＞ of table 15 cornstarch, malt sugar, maltose, waterside are stirred the temperature that side is heated to mixture Cooked untill reaching 80 DEG C, be cooled to 25 DEG C, modulation starch formula of liquid (starch dispersion liquid glucose) is (in starch dispersion liquid glucose Saccharic relative to moisture ratio：200 weight %).Then, above-mentioned seasoning heating formula is stirred with starch formula of liquid, Modulate paste composition (curry slurry) (Fig. 9).The paste composition does not confirm the precipitation of starch, paste in its manufacturing process Change, even if filling also confirms the deviation less than content of starch into the bag-like container of flexibility.
Embodiment 17：The manufacture of curry slurry (IX)
Each food material shown in the ＜ seasoning heating formulas ＞ of table 15 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 95 DEG C, so as to modulate seasoning heating formula (heating cooking composition), is cooled to 60 DEG C.Then, The ＜ starch formula of liquid ＞ of table 15 cornstarch, malt sugar, maltose, waterside are stirred the temperature that side is heated to mixture Cooked untill reaching 60 DEG C, modulation starch formula of liquid (starch dispersion liquid glucose) (saccharic in starch dispersion liquid glucose relative to The ratio of moisture：200 weight %).Then, above-mentioned seasoning heating formula is stirred with starch formula of liquid, modulates pasty state group Compound (curry slurry), is filled into the bag-like container of flexibility, and heating sterilization in 1 minute is carried out at being afterwards 80 DEG C in central temperature (Figure 10).The paste composition does not confirm the precipitation of starch, gelatinization in its manufacturing process, even if filling to flexibility Also the deviation less than content of starch is confirmed in bag-like container.
Embodiment 18：The manufacture of curry slurry (X)
Each food material shown in the ＜ seasoning heating formulas ＞ of table 15 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 95 DEG C, so as to modulate seasoning heating formula (heating cooking composition), is cooled to 80 DEG C.Then, The ＜ starch formula of liquid ＞ of table 15 cornstarch, malt sugar, maltose, waterside are stirred the temperature that side is heated to mixture Cooked untill reaching 80 DEG C, modulation starch formula of liquid (starch dispersion liquid glucose) (saccharic in starch dispersion liquid glucose relative to The ratio of moisture：200 weight %).Then, above-mentioned seasoning heating formula is stirred with starch formula of liquid, modulates pasty state group Compound (curry slurry) (Figure 11).The paste composition does not confirm the precipitation of starch, gelatinization in its manufacturing process, even if filling out It is charged to the deviation also confirmed in the bag-like container of flexibility less than content of starch.
[table 15]
Embodiment 19：The manufacture of curry slurry (XI)
Each food material shown in the ＜ seasoning heating formulas ＞ of table 16 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 60 DEG C, so as to modulate seasoning heating formula (heating cooking composition).Then, the ＜ of table 16 is formed sediment Powder formula of liquid ＞ cornstarch, malt sugar, maltose, waterside be stirred side be heated to mixture temperature reach 60 DEG C untill Cooked, modulation starch formula of liquid (starch dispersion liquid glucose) (saccharic in starch dispersion liquid glucose relative to moisture ratio：34 Weight %).Then, above-mentioned seasoning heating formula is stirred with starch formula of liquid, modulation paste composition (curry slurry) (figure 12).The paste composition does not confirm the precipitation of starch, gelatinization in its manufacturing process, even if filling to the bag of flexibility Also the deviation less than content of starch is confirmed in shape container.
Embodiment 20：The manufacture of curry slurry (XII)
Each food material shown in the ＜ seasoning heating formulas ＞ of table 16 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 60 DEG C, so as to modulate seasoning heating formula (heating cooking composition).Then, the ＜ of table 16 is formed sediment Powder formula of liquid ＞ cornstarch, malt sugar, maltose, waterside be stirred side be heated to mixture temperature reach 60 DEG C untill Cooked, modulation starch formula of liquid (starch dispersion liquid glucose) (saccharic in starch dispersion liquid glucose relative to moisture ratio：45 Weight %).Then, above-mentioned seasoning heating formula is stirred with starch formula of liquid, modulation paste composition (curry slurry) (figure 12).The paste composition does not confirm the precipitation of starch, gelatinization in its manufacturing process, even if filling to the bag of flexibility Also the deviation less than content of starch is confirmed in shape container.
Embodiment 21：The manufacture of curry slurry (XIII)
Each food material shown in the ＜ seasoning heating formulas ＞ of table 16 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 60 DEG C, so as to modulate seasoning heating formula (heating cooking composition).Then, the ＜ of table 16 is formed sediment Powder formula of liquid ＞ cornstarch, malt sugar, maltose, waterside be stirred side be heated to mixture temperature reach 60 DEG C untill Cooked, modulation starch formula of liquid (starch dispersion liquid glucose) (saccharic in starch dispersion liquid glucose relative to moisture ratio：60 Weight %).Then, above-mentioned seasoning heating formula is stirred with starch formula of liquid, modulation paste composition (curry slurry) (figure 12).The paste composition does not confirm the precipitation of starch, gelatinization in its manufacturing process, even if filling to the bag of flexibility Also the deviation less than content of starch is confirmed in shape container.
Embodiment 22：The manufacture of curry slurry (XIV)
Each food material shown in the ＜ seasoning heating formulas ＞ of table 16 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 60 DEG C, so as to modulate seasoning heating formula (heating cooking composition).Then, the ＜ of table 16 is formed sediment Powder formula of liquid ＞ cornstarch, malt sugar, maltose, waterside be stirred side be heated to mixture temperature reach 60 DEG C untill Cooked, modulation starch formula of liquid (starch dispersion liquid glucose) (saccharic in starch dispersion liquid glucose relative to moisture ratio：80 Weight %).Then, above-mentioned seasoning heating formula is stirred with starch formula of liquid, modulation paste composition (curry slurry) (figure 12).The paste composition does not confirm the precipitation of starch, gelatinization in its manufacturing process, even if filling to the bag of flexibility Also the deviation less than content of starch is confirmed in shape container.
The manufacture of (comparative example 7) curried slurry (vi)
Each food material shown in the ＜ seasoning heating formulas ＞ of table 16 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 60 DEG C, so as to modulate seasoning heating formula (heating cooking composition).Then, the ＜ of table 16 is formed sediment Powder formula of liquid ＞ cornstarch, malt sugar, maltose, waterside be stirred side be heated to mixture temperature reach 60 DEG C untill Cooked, modulation starch formula of liquid (starch dispersion liquid) (saccharic in starch dispersion liquid relative to moisture ratio：0 weight Measure %).Then, above-mentioned seasoning heating formula is stirred with starch formula of liquid, modulation paste composition (curry slurry) (figure 12).The precipitation of the paste composition visible starch in its manufacturing process (b), in addition, by starch formula of liquid (starch dispersion liquid) Heating, starch gelatinization and viscosity rise.In addition, when filling to the bag-like container of flexibility, the deviation of content of starch is confirmed.
[table 16]
＜ experiments 2：The manufacture ＞ of container dress food compositions comprising acetic acid
Embodiment (1)：Curry slurry (I)
1-1：Preparation method
Each food material (wherein, in addition to starch and acetic acid) side stirring shown in embodiment (1) by table 17 is mixed Close side be heated to mixture temperature reach 95 DEG C untill cooked, then, be cooled to after 70 DEG C, starch and acetic acid mixed Close, modulate curried slurry.Obtained curried slurry filling is sealed into the flask with flexibility, it is curried to obtain container dress Slurry.
1-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of the embodiment 1 of above-mentioned experiment 1.Curry slurry is rapid in heating cooking And be homogeneously dispersed in water and show viscosity, obtained curry paste is smooth and sticky.In addition, obtained curry paste is felt not Flavor to acetic acid, strong saline taste, the fragrance of spices spread, have good flavor.
(2) it is depot
Container is filled into liquid or paste food composition and takes care of 1 year at 35 DEG C, 30 DEG C and 25 DEG C respectively, after 2 weeks, 1 After individual month, after 2 months, after 3 months, after 6 months, after 9 months and after 1 year, for flavor and outward appearance (whetheing there is separation), typically live The propagation of bacterium Mycophyta is confirmed.
The propagation of general viable bacteria Mycophyta confirms it is by liquid or paste food composition acceptable diluent, is mixed with culture medium Conjunction is allowed to solidify, general viable bacteria cultivated at 25 DEG C 2 days, Mycophyta cultivate 5 days at 30 DEG C, carry out bacterium number counting afterwards, really Recognize and whether there is propagation.
The propagation of general viable bacteria confirms it is the liquid or paste food composition acceptable diluent that will be taken care of at 35 DEG C, with standard Agar medium (manufacture of Nissui Pharmaceutical Co., Ltd.s) mixing is allowed to solidify, after being cultivated 2 days at 35 DEG C Bacterium number counting is carried out, confirmation whether there is propagation.
The propagation of Mycophyta confirms it is that the liquid or paste food composition that will be taken care of at 30 DEG C and 25 DEG C are suitable dilute respectively Release, the material taken care of at 30 DEG C is mixed with malt agar (manufacture of Nissui Pharmaceutical Co., Ltd.s) It is allowed to solidify, after being cultivated 5 days at 30 DEG C, carries out bacterium number counting；By the applying materials taken care of at 25 DEG C in DG-18 agar basis Culture medium (Oxoid Ltd. manufactures), cultivate at 25 DEG C 7 days, carry out bacterium number counting afterwards, confirmation whether there is propagation.
Curry slurry certainly, did not note abnormalities in outward appearance and flavor by 1 year, and did not confirm microbial growth.
Embodiment (2)：Curry slurry (II)
2-1：Preparation method
It is curried according to being modulated with the same method of embodiment (1) using each food material shown in the embodiment (2) of table 17 Slurry.The curried slurry filling that will be obtained seals into the flask with flexibility, at 80 DEG C of central temperature add within 1 minute Thermal sterilization, obtain the curried slurry of container dress.
2-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment (1).The curry is starched in heating cooking rapidly and uniformly It is dispersed in water and shows viscosity, obtained curry paste is smooth and sticky.In addition, the imperceptible acetic acid of obtained curry paste Flavor, strong saline taste, the fragrance of spices spread, have good flavor.
(2) it is depot
Container is filled into curried slurry (II) to take care of in 35 DEG C, 30 DEG C and 25 DEG C of thermostat respectively.
Confirm bacterium whether there is propagation according to the same method of embodiment (1).By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
Comparative example (1)：Curry slurry (i)
1-1：Preparation method
It is curried according to being modulated with the same method of embodiment (1) using each food material shown in the comparative example (1) of table 17 Slurry.Obtained curried slurry is filled in the flask with flexibility and sealed, at 95 DEG C of central temperature add within 1 minute Thermal sterilization, obtain the curried slurry of container dress.
1-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment (1).Curry slurry is in heating cooking without rapid and equal It is dispersed in water evenly, but turns into agglomerate.On the other hand, flavor, the strong saline taste of the imperceptible acetic acid of curry paste obtained, The fragrance of spices spreads, has good flavor.
(2) it is depot
Container is filled into curried slurry to take care of in 35 DEG C, 30 DEG C and 25 DEG C of thermostat respectively.
Confirm bacterium whether there is propagation according to the same method of embodiment (1).By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
Comparative example (2)：Curry slurry (ii)
2-1：Preparation method
It is curried according to being modulated with the same method of embodiment (1) using each food material shown in the comparative example (2) of table 17 Slurry.Obtained curried slurry is filled in the flask with flexibility and sealed, obtains the curried slurry of container dress.
2-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment (1).The curry is starched in heating cooking rapidly and uniformly It is dispersed in water and shows viscosity, obtained curry paste is smooth and sticky.In addition, the imperceptible acetic acid of obtained curry paste Flavor, strong saline taste, the fragrance of spices spread, have good flavor.
(2) it is depot
Container is filled into curried slurry to take care of in 35 DEG C, 30 DEG C and 25 DEG C of thermostat respectively.
Confirm bacterium whether there is propagation according to the same method of embodiment (1).As a result, the propagation of bacterium is confirmed within 1 month.Separately Outside, the separation of the outward appearance content visible thing of curry slurry.
Comparative example (3)：Curry slurry (iii)
3-1：Preparation method
It is curried according to being modulated with the same method of embodiment (1) using each food material shown in the comparative example (3) of table 17 Slurry.Obtained curried slurry is filled in the flask with flexibility and sealed, obtains the curried slurry of container dress.
3-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment (1).The curry is starched in heating cooking rapidly and uniformly It is dispersed in water and shows viscosity, obtained curry paste is smooth and sticky.In addition, the imperceptible acetic acid of obtained curry paste Flavor, strong saline taste, the fragrance of spices spread, have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to the same method of embodiment (1).As a result, the increasing of bacterium (mould) is confirmed within 2 months Grow.In addition, the outward appearance visible level of curry slurry has the propagation of mould.
Comparative example (4)：Curry slurry (iv)
4-1：Preparation method
It is curried according to being modulated with the same method of embodiment (1) using each food material shown in the comparative example (4) of table 17 Slurry.Obtained curried slurry is filled in the flask with flexibility and sealed, obtains the curried slurry of container dress.
4-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment (1).The curry is starched in heating cooking rapidly and uniformly It is dispersed in water and shows viscosity, obtained curry paste is smooth and sticky.In addition, the imperceptible acetic acid of obtained curry paste Flavor, strong saline taste, the fragrance of spices spread, have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to the same method of embodiment (1).As a result, the increasing of bacterium (mould) is confirmed within 2 months Grow.In addition, the outward appearance visible level of curry slurry has the propagation of mould.
Comparative example (5)：Curry slurry (v)
5-1：Preparation method
It is curried according to being modulated with the same method of embodiment (1) using each food material shown in the comparative example (5) of table 17 Slurry.Obtained curried slurry filling is sealed into the flask with flexibility, obtains the curried slurry of container dress.
5-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment (1).The curry is starched in heating cooking rapidly and uniformly It is dispersed in water and shows viscosity, obtained curry paste is smooth and sticky.On the other hand, the curry paste obtained feels acetic acid Flavor.
(2) it is depot
Container is filled into curried slurry to take care of in 35 DEG C, 30 DEG C and 25 DEG C of thermostat respectively.
Confirm bacterium whether there is propagation according to the same method of embodiment (1).By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
[table 17]
It is more than ※ determination limits
As shown in table 17, embodiment (1) and curry paste shown in (2) are quickly and uniformly disperseed in heating cooking In warm water and show viscosity, smooth and sticky viscous sauce.In addition, do not have in embodiment (1) and curry paste shown in (2) Confirm the propagation of bacterium and there is high microbial safety, and not as caused by the acetic acid as antimicrobial component added The flavor of sauce is damaged.
On the other hand, the curry paste of comparative example (1) is not fast during heating cooking due under high temperature plus thermally-sterilized influence It is scattered in fastly in warm water, along with heated generation agglomerate.In addition, the microbial safety of the curry paste of comparative example (2)~(4) Property is insufficient, confirms the propagation of bacterium.And then the curry paste of comparative example (5) cause because of the acetic acid of addition the flavor of sauce by Damage.
Application in various forms of food compositions
Embodiment (3)：The material of tartar sauce
3-1：Preparation method
Each food material of ＜ seasoning heating formulas ＞ shown in table 18 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 95 DEG C, is then cooled to 80 DEG C.Then, by each food of the ＜ starch formula of liquid ＞ shown in table 18 Material be heated to when being stirred mixture temperature reach 80 DEG C untill cooked.Then, the formula completed by ＜ ＞, seasoning heating formula, starch formula of liquid and acetic acid are stirred and modulate the material of tartar sauce, is filled at 80 DEG C to softness Property bag-like container in sealed, obtain container dress tartar sauce material.
[table 18]
6-2：Evaluation
(1) tartar sauce
Tartar sauce is made according to the same method of the embodiment 6 of above-mentioned experiment 1.The material of the tartar sauce is in heating cooking When be rapidly and uniformly scattered in warm water and show viscosity, the material of obtained tartar sauce is smooth and sticky.
(2) it is depot
The material of container dress tartar sauce is taken care of in thermostat respectively at 35 DEG C, 30 DEG C and 25 DEG C.
Confirm bacterium whether there is propagation according to the same method of embodiment (1).By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of the material of the tartar sauce do not note abnormalities.
The formula of each food compositions of above-described embodiment (3) and evaluation result are shown in following table.
[table 19]
Embodiment (3)
Water activity (Aw) 0.84
Moisture (weight %) 25%
Acetate concentration 1%
Brine concentration (weight %) 4%
Saccharic relative to moisture ratio (weight %) 148.00%
Viscosity (Brookfield viscometer, 25 DEG C) 2000mPa·s
Mushroom can be suppressed ○
The dispersiveness of water ○
Flavor ○
As shown in table 19, the sauce shown in embodiment (3) is quickly and uniformly scattered in warm water simultaneously in heating cooking Viscosity is shown, is smooth and sticky viscous sauce.In addition, the propagation of bacterium is not confirmed in sauce shown in embodiment (3) and With high microbial safety, and not as caused by the acetic acid as antimicrobial component added, the flavor of sauce is damaged.
<Experiment 3：The manufacture of container dress food compositions comprising allyl isothiocyanate>
Embodiment [1]：Curry slurry (I)
1-1：Preparation method
Each food material (wherein, except starch and allyl isothiocyanate) side shown in the embodiment [1] of table 20 is stirred Mix mixing side be heated to mixture temperature reach 95 DEG C untill cooked, then, be cooled to after 70 DEG C, by starch and different Allyl sulfocyanate mixes and modulates curried slurry.Obtained curried slurry is filled in the flask with flexibility and sealed, Obtain the curried slurry of container dress.
1-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of the embodiment 1 of above-mentioned experiment 1.Curry slurry is rapid in heating cooking And be homogeneously dispersed in water and show viscosity, obtained curry paste is smooth and sticky.In addition, obtained curry paste is felt not Flavor to allyl isothiocyanate, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into liquid or paste food composition and takes care of 1 year at 35 DEG C, 30 DEG C and 25 DEG C respectively, after 2 weeks, 1 After individual month, after 2 months, after 3 months, after 6 months, after 9 months and after 1 year, for flavor and outward appearance (whetheing there is separation), typically live The propagation of bacterium Mycophyta is confirmed.
The propagation of general viable bacteria Mycophyta confirms it is by liquid or paste food composition acceptable diluent, is mixed with culture medium Conjunction is allowed to solidify, general viable bacteria cultivated at 25 DEG C 2 days, Mycophyta cultivate 5 days at 30 DEG C, carry out bacterium number counting afterwards, really Recognize and whether there is propagation.
The propagation of general viable bacteria confirms it is the liquid or paste food composition acceptable diluent that will be taken care of at 35 DEG C, with standard Agar medium (manufacture of Nissui Pharmaceutical Co., Ltd.s) mixing is allowed to solidify, after being cultivated 2 days at 35 DEG C Bacterium number counting is carried out, confirmation whether there is propagation.
The propagation of Mycophyta confirms it is that the liquid or paste food composition that will be taken care of at 30 DEG C and 25 DEG C are suitable dilute respectively Release, the material taken care of at 30 DEG C is mixed with malt agar (manufacture of Nissui Pharmaceutical Co., Ltd.s) It is allowed to solidify, after being cultivated 5 days at 30 DEG C, carries out bacterium number counting；By the applying materials taken care of at 25 DEG C in DG-18 agar basis Culture medium (Oxoid Ltd. manufactures), cultivate at 25 DEG C 7 days, carry out bacterium number counting afterwards, confirmation whether there is propagation.
The material of the curry paste certainly, did not note abnormalities in outward appearance and flavor by 1 year, and did not confirm microorganism Propagation.
Embodiment [2]：Curry slurry (II)
2-1：Preparation method
It is curried according to being modulated with the same method of embodiment [1] using each food material shown in the embodiment [2] of table 20 Slurry.The curried slurry filling that will be obtained seals into the flask with flexibility, at 80 DEG C of central temperature add within 1 minute Thermal sterilization, obtain the curried slurry of container dress.
2-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment [1].The curry is starched in heating cooking rapidly and uniformly It is dispersed in water and shows viscosity, obtained curry paste is smooth and sticky.In addition, the imperceptible different sulphur cyanogen of obtained curry paste The flavor of allyl propionate, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to the same method of embodiment [1].By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
Comparative example [1]：Curry slurry (i)
1-1：Preparation method
It is curried according to being modulated with the same method of embodiment [1] using each food material shown in the comparative example [1] of table 20 Slurry.The curried slurry filling that will be obtained seals into the flask with flexibility, at 95 DEG C of central temperature add within 1 minute Thermal sterilization, obtain the curried slurry of container dress.
1-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment [1].Curry slurry is in heating cooking without rapid and equal It is dispersed in water evenly, but turns into agglomerate.On the other hand, the wind of the imperceptible allyl isothiocyanate of curry paste obtained Taste, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to the same method of embodiment [1].By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
Comparative example [2]：Curry slurry (ii)
2-1：Preparation method
It is curried according to being modulated with the same method of embodiment [1] using each food material shown in the comparative example [2] of table 20 Slurry.Obtained curried slurry is filled in the flask with flexibility and sealed, obtains the curried slurry of container dress.
2-2：Evaluation
(1) curry paste
Curry paste is made with the same method of embodiment [1].Curry slurry rapidly and uniformly divides in heating cooking Dissipate in water and show viscosity, obtained curry paste is smooth and sticky.In addition, the imperceptible isothiocyanic acid of obtained curry paste The flavor of allyl ester, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to the same method of embodiment [1].As a result, the 2 weeks propagation for confirming bacterium.In addition, The separation of the outward appearance content visible thing of curry slurry.
Comparative example [3]：Curry slurry (iii)
3-1：Preparation method
It is curried according to being modulated with the same method of embodiment [1] using each food material shown in the comparative example [3] of table 20 Slurry.Obtained curried slurry filling is sealed into the flask with flexibility, obtains the curried slurry of container dress.
3-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment [1].The curry is starched in heating cooking rapidly and uniformly It is dispersed in water and shows viscosity, obtained curry paste is smooth and sticky.In addition, the imperceptible different sulphur cyanogen of obtained curry paste The flavor of allyl propionate, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to the same method of embodiment [1].As a result, the increasing of bacterium (mould) is confirmed within 1 month Grow.In addition, the outward appearance visible level of curry slurry has the propagation of mould.
Comparative example [4]：Curry slurry (iv)
4-1：Preparation method
It is curried according to being modulated with the same method of embodiment [1] using each food material shown in the comparative example [4] of table 20 Slurry.Obtained curried slurry is filled in the flask with flexibility and sealed, obtains the curried slurry of container dress.
4-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment [1].The curry is starched in heating cooking rapidly and uniformly It is dispersed in water and shows viscosity, obtained curry paste is smooth and sticky.In addition, the imperceptible different sulphur cyanogen of obtained curry paste The flavor of allyl propionate, strong saline taste, the fragrance of spices spread, and have good flavor.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to method similarly to Example 1.As a result, the propagation of bacterium (mould) is confirmed within 1 month. In addition, the outward appearance visible level of curry slurry has the propagation of mould.
Comparative example [5]：Curry slurry (v)
5-1：Preparation method
It is curried according to being modulated with the same method of embodiment [1] using each food material shown in the comparative example [5] of table 20 Slurry.Obtained curried slurry is filled in the flask with flexibility and sealed, obtains the curried slurry of container dress.
5-2：Evaluation
(1) curry paste
Curry paste is made according to the same method of embodiment [1].The curry is starched in heating cooking rapidly and uniformly It is dispersed in water and shows viscosity, obtained curry paste is smooth and sticky.On the other hand, the curry paste obtained feels different sulphur The flavor of cyanic acid allyl ester.
(2) it is depot
Container is filled into curried slurry at 35 DEG C, 30 DEG C and 25 DEG C respectively certainly in thermostat.
Confirm bacterium whether there is propagation according to the same method of embodiment [1].By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of curry slurry do not note abnormalities.
[table 20]
It is more than ※ determination limits
As shown in table 20, embodiment [1] and curry paste shown in [2] are quickly and uniformly disperseed in heating cooking In warm water and show viscosity, smooth and sticky viscous sauce.In addition, do not have in embodiment [1] and curry paste shown in [2] Confirm the propagation of bacterium and there is high microbial safety, and the not isothiocyanic acid alkene as antimicrobial component by adding The flavor of sauce caused by propyl ester is damaged.
On the other hand, the curry paste of comparative example [1] under high temperature when adding thermally-sterilized influence and heating cooking due to not having Promptly it is scattered in warm water, agglomerate is produced along with heating.In addition, the microbial safety of the curry paste of comparative example [2]~[4] Property is insufficient, confirms the propagation of bacterium.And then the curry paste of comparative example [5] is because the allyl isothiocyanate of addition causes sauce Flavor be damaged.
Application in various forms of food compositions
Embodiment [3]：The material of tartar sauce
3-1：Preparation method
Each food material of ＜ seasoning heating formulas ＞ shown in table 21 is heated to the temperature of mixture when being stirred Degree is cooked untill reaching 95 DEG C, is then cooled to 80 DEG C.Then, by each food of the ＜ starch formula of liquid ＞ shown in table 21 Material be heated to when being stirred mixture temperature reach 80 DEG C untill cooked.Then, the formula completed by ＜ ＞, seasoning heating formula, starch formula of liquid and allyl isothiocyanate are stirred and modulate the material of tartar sauce, at 80 DEG C Filling is sealed into the bag-like container of flexibility, obtains the material of container dress tartar sauce.
[table 21]
3-2：Evaluation
(1) tartar sauce
Tartar sauce is made according to the same method of the embodiment 6 of above-mentioned experiment 1.The material of the tartar sauce is in heating cooking When be rapidly and uniformly scattered in warm water and show viscosity, obtained tartar sauce is smooth and sticky.
(2) it is depot
The material of container dress tartar sauce is taken care of in thermostat respectively at 35 DEG C, 30 DEG C and 25 DEG C.
Confirm bacterium whether there is propagation according to method similarly to Example 1.By keeping in 1 year, microorganism is not confirmed Propagation.In addition, the outward appearance and flavor of the material of the tartar sauce do not note abnormalities.
The formula of each food compositions of above-described embodiment [3] and evaluation result are shown in following table.
[table 22]
Embodiment [3]
Water activity (Aw) 0.84
Moisture (weight %) 25%
Allyl isothiocyanate concentration 0.01%
Brine concentration (weight %) 4%
Saccharic relative to moisture ratio (weight %) 148.00%
Viscosity (Brookfield viscometer, 25 DEG C) 2000mPa·s
Mushroom can be suppressed ○
The dispersiveness of water ○
Flavor ○
As shown in table 22, the curry paste shown in embodiment [3] is quickly and uniformly to be scattered in temperature in heating cooking In water and show viscosity, smooth and sticky viscous sauce.In addition, do not confirm bacterium in curry paste shown in embodiment [3] Propagation and there is high microbial safety, and do not caused by the allyl isothiocyanate as antimicrobial component added The flavor of sauce be damaged.
Industrial applicability
The present invention can be used in the manufacturing fields of food such as curried slurry, sauce.
Whole publications for being quoted in this specification, patents and patent applicationss are directly as with reference to being introduced to this specification In.

Claims (3)

1. a kind of container fills quick-frozen food composition, it is characterised in that it is containing the appearance either with or without the starch of αization, saccharic and water Device fills quick-frozen food composition, and amount of moisture is below 40 weight %.
2. container according to claim 1 fills quick-frozen food composition, wherein, amount of moisture is 15~35 weight %.
3. container according to claim 1 or 2 fills quick-frozen food composition, wherein, saccharic is relative to the ratio of moisture More than 30 weight %.
CN201711137844.0A 2012-09-21 2013-09-20 Container fills quick-frozen food composition Pending CN107853679A (en)

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JP2012208895A JP6053420B2 (en) 2012-09-21 2012-09-21 Liquid or pasty food composition in a container
JP2012-208895 2012-09-21
JP2012208559A JP6033020B2 (en) 2012-09-21 2012-09-21 Frozen food composition in a container
JP2012-208559 2012-09-21
JP2012-221453 2012-10-03
JP2012221453A JP5951436B2 (en) 2012-10-03 2012-10-03 Method for producing liquid or pasty food composition in container
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