CN1271940C - Steamed and boiled food with liquid or paste material - Google Patents
Steamed and boiled food with liquid or paste material Download PDFInfo
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- CN1271940C CN1271940C CNB011437928A CN01143792A CN1271940C CN 1271940 C CN1271940 C CN 1271940C CN B011437928 A CNB011437928 A CN B011437928A CN 01143792 A CN01143792 A CN 01143792A CN 1271940 C CN1271940 C CN 1271940C
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Abstract
Obtaining a retort food which efficiently controls a retort smell emitted by a retort treatment and deterioration of flavor with time in preservation of a retort food, has definite flavor as a whole, namely excellent flavor of definite taste, sweetness, sour taste, saltiness, etc. This retort food is obtained by putting and sealing a food comprising a liquid material or a pasty material which contains oils and fats, pregelatinized starch and spice in a state that the oils and fats, the pregelatinized starch and the spice are dispersed or dispersed and dissolved in water in a heat-resistant container and subjecting the food to retort treatment. The liquid material or the pasty material has 1,500-15,000 Pa.s viscosity (Brookfield type viscometer, 60[deg.]C) and pH 4.8-5.0 and contains 0.002-0.24 mass % of curcuminoid and 0.015-0.14 mass % of anethole on the basis of dry mass of the food.
Description
[technical field]
The present invention relates to the steamed and boiled food of steamed and boiled curry and steamed and boiled stew etc.
[background technology]
In the past, be extensive use of, carried out the method that pasteurization is handled with steaming plant then the food sealing.This pasteurization is that the food filling is sealed in the heatproof container, with its container and come in the cook vat, utilize steam or hot water that the temperature of cook vat is risen to about 120 ℃, the sterilization processing of carrying out certain hour makes it the method for the sterilization valency that obtains stipulating.When carrying out such pasteurization processing, can make the keeping quality of food become good state.But also there is the problem that produces unique boiling stink.In order to suppress this boiling stink, all methods have been developed.For example, the spy opens flat 2000-308477 communique and has put down in writing at least a kind of method that suppresses the boiling stink for active ingredient being selected by chlorogenic acid, caffeic acid, forulic acid of using.Again, the spy opens flat 6-339364 communique and has put down in writing the method that suppresses the boiling stink by the local flavor oil that adds ormal weight.Yet, suppress in the method for boiling stinks at these, also need to add the special composition of chlorogenic acid etc. and the operation of producing local flavor oil, therefore, cause these steamed and boiled foods cost up, become the miscellaneous method of production process.
In addition, general when producing various food, in order to give desirable fragrance, local flavor and sense of taste, adopt spice and flavoring mostly, for example, with regard to steamed and boiled curry, be with the mixture that the wheat pasta is stuck with paste the powder material of the mixture of (the roasting stir-fry thing of wheat flour and grease), vegetable and fruit mud, spice, baste and flavoring, acid flavoring etc. make up endure stewed, and add the garnishes of vegetables, beef etc. as required, be filled in the container to handle and produce through boiling.As such spice and condiment, known have of all kinds a variety of.For example, in steamed and boiled curry, feel the dispersion such as delicate flavour, sweet taste, tart flavour, saline taste of the fragrance of spice and seasoning raw material, can produce the inharmonic problem of local flavor.Therefore, importantly steamed and boiled food integral body should have the local flavor of coordination.
The purpose of this invention is to provide when suppressing boiling effectively and handling the boiling stink taken place and steamed and boiled food and preserve through the time local flavor deterioration, have complete local flavor on the whole simultaneously, have delicate flavour, the steamed and boiled food of excellent local flavor that sweet taste, tart flavour, saline taste etc. are complete.
[summary of the invention]
The present invention selects turmeric from the multiple spice that can be used for steamed and boiled food etc., again, from the spice of other groups, select anise, when both being made up with the amount of Duoing than common institute use amount, can solve above-mentioned problem effectively, and this effect is based on, and this understanding of combination of constituent class curcumin in the turmeric and the composition anethole in the anise realized.
Promptly, the invention provides a kind of steamed and boiled food, it is characterized in that it being to contain grease, alphalysed starch and spice, containing these is dispersed in the water or disperses and the food of the liquid material of dissolving form or pastel is accommodated and is sealed in the heat resistance container, and steamed and boiled food through the boiling processing, aforementioned liquid material or pastel have the viscosity (Brookfield viscometer of 1500～15000mPaS, 60 ℃), have 4.8～5.8 pH, and, with its dry mass is benchmark, contain curcuminoids 0.002～0.24 quality %, and anethole 0.0015～0.14 quality %.
[working of an invention scheme]
The food that steamed and boiled food of the present invention refers to contain specific liquid material or pastel is accommodated to be sealed in the heat resistance container, and carries out the food that boiling is handled.As such steamed and boiled food, for example can enumerate, curry, stew, meat mincing, demiglace and taste substance, various meat dish juice class, various seasoning meter classes etc., but be not limited to these.Accommodate the heat resistance container of sealed food, the container of common usefulness for example, can be used retort pouch in the time of can being the boiling processing.
In above-mentioned specific liquid material or pastel, contain grease, alphalysed starch and spice.
Can enumerate the various greases of lard, butter, butter, plant wet goods as grease, these also can be used as mixture and use.Liquid material or pastel are benchmark with its quality, preferably have the lipid content of 5.0～12 quality % (below, be called for short %), are more preferably 5.5～9.0%.Moreover lipid content can be tried to achieve with the Soxhlet reflux extraction here.
As alphalysed starch is the starch that starch such as wheat flour starch, cornstarch, farina carry out αization, also comprises the product that the starch in the starch material (for example, wheat flour) is carried out αization.Again, also can also can make in process of production certainly not have the starch of αization carry out αization, when usefulness there is not the starch of αization, can under the coexistence of water, become alphalysed starch by being heated as raw material with the raw material product of αization in advance as alphalysed starch.Content of starch in liquid material or the pastel, the scope that the available viscosity that makes liquid material or pastel is adjusted to defined is weighed, so long as can obtain the following amount of putting down in writing viscosity, just there is not special restriction, for example, liquid material or pastel are benchmark with its quality, preferably have 1～10% content of starch, be more preferably 2～7%.Moreover in this specification, so-called " pasta paste " is meant that the material that will contain the starch of wheat flour etc. and grease carries out heat treated and obtains.
As spice, can enumerate various spices, for example, turmeric, anise, cardamom, cumin, coriander, capsicum, pepper, winter daphne, fennel seeds, garlic, ginger, dillseed, nutmeg, clove tree, anise seed, Cuminum celery, salvia, thyme, All ice, cassia bark, savoury, mandarin orange osmanthus, dried orange peel, bay etc. and these mixture, for example curry powder.Spice is considered local flavor, hot flavor, the color that resulting product requires, and can suitably determine its kind, compounding ratio etc., among the present invention, the spice of using in steamed and boiled food, is increment with turmeric and anise also preferably.That is, among the present invention, in liquid material or the pastel, be benchmark importantly with its dry mass, high-load ground contains curcumin and anethole.Moreover so-called curcuminoids is the rhizome part of zingiberaceous plant such as general turmeric or the piece root contained material that grades, and for example, can enumerate curcumin, demethoxycurcumin, bisdemethoxycurcumin etc.Yes among the present invention with the original curcumin of natural goods, also can use the material of chemical synthesis.
Steamed and boiled food of the present invention, dry mass with liquid material or pastel is a benchmark, ratio with 0.002～0.24% contains curcumin, preferably 0.005～0.1%, be more preferably 0.01～0.05%, again, dry mass with liquid material or pastel is a benchmark, contain anethole 0.0015～0.14%, preferred 0.0015～0.056%, be more preferably 0.002～0.056%.Also available turmeric and anise make it to contain curcuminoids and anethole with such ratio.
For example, be benchmark with the quality of liquid material or pastel, preferably use 0.5～6.0% turmeric with curcuminoids content of 1.0～3.5g/100g, be more preferably 0.5～2.5%.Again, be benchmark with the quality of liquid material or pastel, preferably use the anise of anethole content with 0.2～0.7g/100g, be more preferably 0.08～2.0%.These can be reinstated with other spices one, also can be mixed into the wheat flour pasta with above-mentioned starch and grease and stick with paste, with its modulation liquid material or pastel.Here, in this manual, curcuminoids content in the turmeric and the anethole content in the anise, the determination method of available following record obtains.
In this specification, be that the curcuminoids content and the anethole content of benchmark can calculate with following formula with the dry mass of liquid material or pastel.
Dry mass with liquid material or pastel is the curcuminoids content or anethole content=[A/B] * 100 of benchmark
In the formula, A is that curcuminoids in liquid material or the pastel or anethole content (g/100g), B are the dry mass (g/100g) of liquid material or pastel.
Here, curcuminoids content and the anethole content in liquid material or the pastel in liquid material or the pastel can obtain with the determination method of following record, and the method for the also available following record of the dry mass of liquid material or pastel obtains.
With the dry mass of liquid material in the steamed and boiled food of the present invention or pastel is that the curcuminoids content of benchmark and anethole content also can reach by being used for self-contained these the extract of spice etc.Such extract can have been bought on market easily, or extracts from the spice that contains these etc. with usual method.
In addition, among the present invention, the ratio of the spice outside the content of relative turmeric and anise, can make it is 1/3～3/1.
Among the present invention, liquid material or pastel are the goods of viscosity (Brookfield viscometer, 60 ℃) with 1500～15000mPas, preferably 1500～10000mPas, be more preferably viscosity with 1700～5000mPaS.The present invention can make grease, alphalysed starch and spice fine dispersion in the water of liquid material or pastel by adjusting to such viscosity with above-mentioned alphalysed starch.Moreover, certainly do not get rid of yet used viscosifying action various raw materials as the tackify material.
Again, liquid material or pastel have 4.8～5.8 pH, preferably have 5.0～5.7 pH.In order to obtain such pH value, for example, can use various acid materials.As acid material, for example, available citric acid, malic acid etc.In addition, the vegetable and fruit raw material, for example, available catsup, apple jam, fruit acid thick chilli sauce, vegetable extract etc. also can be with these mixtures.During with the vegetable and fruit raw material, being benchmark with the quality of liquid material or pastel, for example, preferably containing 1～35%, most preferably is 1～30%.
In addition, among the present invention, liquid material or pastel most preferably are 30～36 with the L value of beam split aberration instrumentation preferably 28～38, and a value preferably 2～8 most preferably is 3～7, and b value preferably 13～23 most preferably is 16～20.In order to adjust to such value, for example, can make it to contain curcuminoids simultaneously by amount described later meat extract, catsup, apple jam, coconut powder, milk material, spice etc. by the amount of aforementioned range.By becoming such value, can obtain to shelter the effect of tone variations in sterilization and the preservation again.
In addition, among the present invention, liquid material or pastel also can contain the various raw materials outside the above-mentioned raw materials.As such raw material, for example can enumerate, the vegetables of frying in shallow oil roasting thing etc. of the vegetables of onion etc. and these process raw material, water, carbohydrate, peptide, salt, amino acid are flavoring, milk material etc.Here, the frying in shallow oil roasting thing and can carry out heat treated with grease and various flavoring under the temperature of regulation by vegetables that will chopping and make of vegetables for example, is benchmark with the quality of liquid material or pastel, can make it to contain 10～60% ratio, most preferably be 20～40%.
As used water, can enumerate the water of running water etc., various solution of extract, seasoning water solution etc. here again.
And, as carbohydrate, can enumerate one or more mixture of sucrose, fructose, glucose etc., contain the sauce etc. of the various fruit of these sugar.
Again,, can enumerate the simple substance or the mixture of various peptides, contain these protolysate as peptide.Wherein, as peptide, preferably by the original peptide of selecting in yeast extract, protolysate and the meat extract of the material more than a kind.
In addition, among the present invention, liquid material or pastel preferably have 0.8～1.2% salt content, are more preferably 0.85～1.05%.Moreover here, salt content can adopt the method that is converted into the sodium chloride amount to obtain with after the N-Serve amount in liquid material or the pastel.Can enumerate More's (silver-colored titration) method or coulometric titration as such method.
Again, be flavoring and milk material as amino acid, can enumerate sodium glutamate, milk powder.
The present invention can be with as above-mentioned and so on liquid material or pastel and various garnishes, and for example, the solid shape garnishes of garnishes such as the vegetables of carrot, potato etc., poultry meat, flesh of fish class are accommodated in the heat resistance container that is sealed in retort pouch etc. together, carry out boiling and handle.
In this specification, so-called solid shape garnishes are meant when making it sieve by mesh 2000 μ m residual dish on the sieve.Therefore, for example,, can be considered the part of liquid material or pastel in fact by the minimum solids of mesh 2000 μ m sieve.And steamed and boiled food of the present invention during solid shape on containing such mesh 2000 μ m garnishes, for example, is a benchmark with the quality of food, and can make it is 10～50%.
As steamed and boiled food of the present invention, as contain the above-mentioned specific liquid material or the food of pastel, for example can enumerate, curry, stew, meat mincing, demiglace and taste substance, various meat dish juice etc., various baste classes etc.
Below, introduce a kind of scheme of the present invention, i.e. the summary of steamed and boiled curried method for making, certainly, steamed and boiled food of the present invention is not limited to the food that obtains with these method for makings.
At first, 2～8 parts of starch materials, 1～6 part of limit heating of grease are stirred in the limit, add 1～4 part of spice (curry powder) therein after, make pasta through heat treated and cooling processing and stick with paste.
In addition, 10～20 parts in the vegetables fragment of 10～30mm (onion fragment thing), 1～4 part of grease, 1～4 part of peptide, 0.5～3 part of fruit raw material and 4～8 parts of heating while stirring of water, produce and fry in shallow oil roast vegetables.This fries in shallow oil roast vegetables, is benchmark with its quality, and water content most preferably is 50～95%, sugar content most preferably is that 5～15 parts, preferably 0.5～7.5 part of peptide content, pH most preferably are 4.5～5.5.
Again,, for example, beef is cut into the size block of regulation, it is added in the screen cloth cage, be immersed in 0.5～3% the sodium citrate aqueous solution (25 ℃), under 85～98 ℃, its aqueous solution was kept 5～30 minutes, reclaim and boil the beef of processing as garnishes.On the other hand, preferably store above-mentioned solution.Again, the vegetables of being cut into 10～20mm bulk as for example preparation of garnishing food.
Below, with above-mentioned raw materials production curry sauce.Promptly, above-mentioned pasta is stuck with paste 10～16 parts to be added in the heating kettle, then, is 0.1～0.3 part of milk material, 1～3 part of carbohydrate, amino acid that 0.5～1.5 part of flavoring, 0.5～1.5 part of vegetable raw-material and water are added in the heating kettle for 30～50 parts, the more above-mentioned roast vegetables of frying in shallow oil is added in the heating kettle for 20～30 parts.Then again the aqueous solution of depositing in the above-mentioned basin is added in the heating kettle for 8～12 parts.Thereafter, these raw material limit heating in the agitating heating still of limit finish heating in the moment that reaches 90～100 ℃.Here, can contain turmeric and anise in advance in the above-mentioned curry powder, also can when finishing this heating, add.In addition, can make the extract that contains these spices in the curry sauce raw material, for example, also can when this heating finishes, add in stage arbitrarily.For example, when having the turmeric of curcuminoids content of 1.0～3.5g/100g, be benchmark with the quality of liquid material or pastel, can use 0.5～6.0%.Again, when having the anise of anethole content of 0.2～0.7g/100g, be benchmark with the quality of liquid material or pastel, can make 0.08～5.0%.Moreover, when adding turmeric or anise at this moment, the best raw material in the limit agitating heating still again, the limit was 85～98 ℃ of heating for example 5～15 minutes.Production curry sauce in this wise.
Again, the curry sauce of Sheng Chaning like this, available usual method is filled in the heat resistance container of retort pouch etc.Then, above-mentioned beef garnishes and vegetables garnishes are filled in this container.After seal of vessel, use usual method, for example under 120～125 ℃, carry out boiling and handle that to make the FO value be 4～30, can make steamed and boiled curry.
[invention effect]
In the time of can providing effective inhibition cooking disinfection to handle according to the present invention the generation of boiling stink and when preserving through the time the steamed and boiled food of local flavor deterioration.Again, steamed and boiled food of the present invention, the spice fragrance balance in whole food is good, for example, being the aromatic flavour of spice, the food that the while is drawn the fragrance of spice well, again, is the steamed and boiled food with delicate flavour, sweet taste, tart flavour, the complete local flavor of saline taste.
Below, enumerate embodiment and specifically describe the present invention, but the present invention is not limited to following embodiment.
[embodiment]
Embodiment 1
(1) modulation of curry powder
Modulation is mixed with the curry powder of 25.0% curcuma powder I.
(2) production of wheat flour pasta paste
6 parts of wheat flours, 1 part of lard and butter are added to for 4 parts among the heating kettle A that has stirrer paddle, the limit makes paddle rotation, and (revolution: 30rpm) limit begins heating, with making the product temperature reach 130 ℃ in 30～40 minutes, adding 2 parts of above-mentioned curry powders when reaching 130 ℃ again.The product temperature is owing to the adding of this curry powder reduces, so heat again, the product temperature of making reaches 125 ℃, stops the heating of heating kettle A when reaching 125 ℃, with waste heat make the product temperature 115～125 ℃ keep 5 minutes, then will product temperature be cooled to below 90 ℃, make wheat flour pasta paste.
(3) production of roasting Stir Vegetable
With onion peeling, clean, be cut into the square of about 20mm with vegetable-chopper, 6 parts in 15 parts of the onion pieces that cuts, 2 parts of greases (lard, butter, butter), 1 part of meat extract, 1 part of protolysate, 1 part of apple jam and water, be added among the heating kettle B that has paddle, (revolution: 20rpm), the limit begins heating to limit rotation paddle, and the product temperature of making reaches 95 ℃, under 95～100 ℃ condition, stew and boiled 40 minutes, make roasting Stir Vegetable.Water content that should roasting Stir Vegetable is 78.5%, contents of saccharide is 8.3%, peptide content is 3.5%, its pH is 5.0.
(4) production of garnishes (beef)
Beef is cut into the piece of about 30mm * 30mm * 7mm with dicer, the beef that cuts is put in the screen cloth cage, dipping in the sodium citrate aqueous solution 1% (25 ℃), heating this aqueous solution makes temperature reach 95 ℃, after 95 ℃ of maintenances were boiled processing in 20 minutes, from this aqueous solution, pick up the sieve cage, reclaim and boil the beef of handling well.And, on the other hand, reclaim the above-mentioned aqueous solution to be stored in the basin, remain on 70 ℃ of storages.Store after 1 hour, float the original grease of beef on the surface of this aqueous solution, and accumulate the original lye of beef in the bottom.
(5) production of garnishes (vegetables)
With carrot and peeling potatoes, clean, be cut into the square of about 15mm with vegetable-chopper.
(6) production of curry sauce
1. by having the pipeline of pump, the paste of the wheat flour pasta in the heating kettle A is delivered among another heating kettle C that has paddle.
2. then, 0.2 part of milk material, 2 parts of granulated sugar, 1 part of salt, 1 part of sodium glutamate, 1 part of catsup and water are added among the above-mentioned heating kettle C for 38.8 parts.
3. again by having the pipeline of pump, the roast vegetables of frying in shallow oil in the heating kettle B are delivered among the above-mentioned heating kettle C.
4. then, 10 parts of the central aqueous solution that exists of above-mentioned basin, deliver among the above-mentioned heating kettle C by the pipeline that has pump.
5. then, paddle (the revolution: 20rpm) of limit rotation heating kettle C, the limit begins heating, make temperature reach 95 ℃, when temperature reaches 95 ℃, stop the heating of heating kettle C, add again by 0.2 part in anise powder, 0.5 part of curcuma powder-II and 6.3 parts of mixtures of being formed of water, limit rotation paddle, limit make temperature keep 10 minutes at 90～95 ℃, make curry sauce.In addition, wherein all above-mentioned heat treated of the whole or some of starch contained therein makes it αization.
(7) production of foods packed in carton containers curry
By having the pipeline of pump, curry sauce in the above-mentioned heating kettle is delivered to filling machine, the 160g baste is filled to the retort pouch from filling machine, carrot 10g, potato 25g that filling simultaneously makes and beef 5g are as garnishes, with this retort pouch sealing, handled 20 minutes 122 ℃ condition boilings, make the packed foods packed in carton containers curry of boiling (FO value 8)
Moreover this foods packed in carton containers curry is to be benchmark with its quality, contains the 25% solid shape garnishes with size on the mesh 2000 μ m.
(8) quality of foods packed in carton containers curry
1. this curry is the food that can suppress peculiar fustiness in the steamed and boiled food (boiling stink).
2. be to preserve when eating after 60 days, can suppress the local flavor of curry sauce and the food of tone deterioration.
3. aromatic flavour that should the curry spice, well draw the fragrance of spice simultaneously.
4. this curry has the complete local flavor of delicate flavour, sweet taste, tart flavour, promptly has delicate fragrance, a fresh and tender delicate flavour.
5. should its milk material of curry and the excellent flavor of catsup etc.
6. beef has succulence and soft sense of food.
(9) the curcumin Determination on content method among curcumin content among the curcuma powder I and the above-mentioned curcuma powder II
1. the modulation of testing liquid
In the 100ml volumetric flask, take by weighing curcuma powder-I or curcuma powder-II 0.50g, behind the adding methyl alcohol 80ml, extremely take off to remaining color with the ultrasonic wave extracting.After this extract cooling, be transferred to 100ml with methyl alcohol.Its part is carried out centrifugation (3000rpm, 10 minutes), gets top clear liquid 1ml, be transferred to 50ml with methyl alcohol, with it as sample solution.
2. curcuminoids Determination on content
Use above-mentioned testing liquid, under the following conditions, measure curcumin content with high performance liquid chromatograph.
(condition)
Detector: UV, visible light extinction photometer
Column jecket: Northeast chemistry post Mightysil RP-18 GP250-4.6 (5 μ m)
Phase flows: 50% acetonitrile solution (containing 0.1% phosphoric acid)
Column temperature: 40 ℃
Flow: 1.0ml/min
Wavelength 420nm
Curcuminoids content among the above-mentioned curcuma powder-I that obtains with this determination method is 1.39g/100g.Again, the curcuminoids content among above-mentioned curcuma powder-II is 2.22g/100g.
(10) the anethole Determination on content method in the anise powder
1. the modulation of testing liquid
In the round bottom of 500ml (distillation with) flask, take by weighing anise powder 3g, add silicone oil number that entry 50ml and froth breaking use droplet.In the round-bottomed flask of 1000ml (water vapour take place with), add entry 1000ml in addition.The round-bottomed flask (water vapour take place with) of heating 1000ml, carry out steam distillation, extremely the distillate in the conical flask of 500ml is till the 200ml.Then, distillate is moved on in the separatory funnel of 500ml.Add sodium chloride 20g and diethyl ether 50ml, fierceness therein and shake and mix after 1 minute, leave standstill, the diethyl ether layer is moved on in the conical flask of 300ml.Add diethyl ether 50ml at water layer,, diethyl ether is laminated in the conical flask of 300ml by above-mentioned operation similarly.Add an amount of anhydrous sodium sulfate therein, the limit shakes and mixes the limit placement after 15 minutes, merges, and filters in the decompression inspissator.With the conical flask of diethyl ether 10ml washing 300ml, with the residue on its washing lotion filter wash paper, repetitive operation 2 times.Twice washing lotion is incorporated in its decompression inspissator, makes it to be 10ml removing most diethyl ether below 40 ℃, with it as testing liquid.
2. anethole Determination on content.
Use above-mentioned testing liquid, under following condition, with the anethole content in the gas chromatograph for determination anise powder.
(condition)
Column jecket: J﹠amp; W corporate system DB-MAX (internal diameter 0.25mm, long 30m, thickness 0.25 μ m)
Column temperature: 40 ℃ kept 0.5 minute, and per minute raises 2 ℃ then, arrives 60 ℃ after, be warmed up to 180 ℃ for 4 ℃ with the per minute rising.Kept then 15 minutes.
Inlet pressure: 65KPa
Inlet temperature: 250 ℃
Pipette temperature: 250 ℃
Anethole content in the above-mentioned anise powder that records with this determination method is 0.54g/100g.
(11) the curcuminoids Determination on content method in liquid material or the pastel (curry sauce)
1. the modulation of test portion
In order to improve the flowability of foods packed in carton containers curry, earlier retort pouch was boiled in 98 ℃ hot water 5 minutes, the retort pouch that breaks a seal then is in order to remove the solid shape garnishes from the foods packed in carton containers curry, make content pass through the sieve of mesh 2000 μ m, with it as sample (liquid material or pastel).
2. the modulation of testing liquid
Add n-hexane 25ml, 10%HCl 15ml, 50% methyl alcohol 50ml in the sample of 10g, after 5 minutes homogenising, centrifugation is 5 minutes under the 3000rpm condition.Divide then and get 50% methanol layer, with it as the curcuminoids extract.
This extract after cotton stopper filters, is being lower than 40 ℃, the concentrated methyl alcohol that boils off of decompression.Be loaded in advance with in clean chemical modification type silica gel (ODS) column sleeve of methyl alcohol and washing with the flow velocity of about 3ml/min, the curcuminoids load is held.Then, after 10ml washing only, take off curcuminoids with 10ml methyl alcohol stream.This stream taken off the liquid drying under reduced pressure and in residue, add 2ml methyl alcohol and dissolve being lower than under 40 ℃ the temperature, as testing liquid.
3. curcuminoids Determination on content
Use above-mentioned testing liquid, under the condition of in above-mentioned " (9) are the curcuminoids Determination on content 2. ", being put down in writing, measure the amount of the curcuminoids that contains in liquid material or the pastel (curry sauce) with high performance liquid chromatograph.
Curcuminoids content in the above-mentioned curry sauce that records with this determination method is 0.0039g/100g.
(12) anethole Determination on content method in liquid material or the pastel (curry sauce)
1. the modulation of test portion
In order to improve the flowability of foods packed in carton containers curry, earlier retort pouch was boiled in 98 ℃ hot water 5 minutes, the retort pouch that breaks a seal then is in order to remove the solid shape garnishes from the foods packed in carton containers curry, make content pass through the sieve of mesh 2000 μ m, with it as sample (liquid material or pastel).
2. the modulation of testing liquid
In the round-bottomed flask of 500ml, take by weighing examination 40g, add entry 50ml and froth breaking with silicone oil number droplet.The water that in the round-bottomed flask (water vapour takes place to use) of 1000ml, adds 1000ml in addition.The round-bottomed flask (water vapour take place with) of heating 1000ml carry out steam distillation to the distillate in the conical flask of 500ml to 200ml.Then, distillate is transferred in the separatory funnel of 500ml.Add sodium chloride 20g and diethyl ether 50ml therein, fierceness is shaken and is mixed after 1 minute, leaves standstill, and the diethyl ether layer is moved on in the conical flask of 300ml.In water layer, add diethyl ether 50ml,, the diethyl ether layer is merged in the conical flask of 300ml by above-mentioned operation similarly.Add an amount of anhydrous sodium sulfate therein, the limit shakes and mixes the limit placement after 15 minutes, merges, and filters in the decompression inspissator.With the conical flask of 10ml diethyl ether washing 300ml, with the residue on this washing lotion filter wash paper, repetitive operation 2 times.Twice washing lotion is incorporated in the decompression inspissator, removes most diethyl ether under 40 ℃ the temperature and make it to be 10ml being lower than, with it as testing liquid.
3. anethole Determination on content
Use above-mentioned testing liquid, in above-mentioned " (10) are the anethole Determination on content 2. " under the condition of record, with the amount of contained anethole in gas chromatograph for determination liquid material or the pastel (curry sauce).
Anethole content in the above-mentioned curry sauce that records with this determination method is 0.00087g/100g.
(13) determination method of the dry mass of liquid material or pastel (curry sauce)
At weighing jar (internal diameter 55mm, the internal diameter 50mm at the end of mouth, dark 35mm, ask the amount of constant weight) in take by weighing curry sauce 2g, it 105 ℃ of dryings 16 hours, is measured thus moisture evaporated amount (g/100g), will deduct the dry mass (g/100g) of the result of this amount of moisture as curry sauce from the 2g curry sauce.
The dry mass of the above-mentioned curry sauce that records with this determination method is 21.23g/100g.
(14) characteristic of above-mentioned liquid material or pastel (curry sauce)
| Dry mass with curry sauce is the curcuminoids content of benchmark | 0.018％ [(0.0039/21.23)×100] |
| Dry mass with curry sauce is the anethole content of benchmark | 0.0041％ [(0.00087/21.23)×100] |
| Viscosity (Brookfield viscometer, 60 ℃) | 2600mPa·s |
| The L value of beam split aberration instrumentation | 34.1 |
| The a value of beam split aberration instrumentation | 5.9 |
| The b value of beam split aberration instrumentation | 19.0 |
| pH | 5.5 |
| With the quality of curry sauce is the lipid content (with the Soxhlet extraction process that refluxes) of benchmark | 7.0 |
| Quality with curry sauce is the salt content (using coulometric titration) of benchmark | 0.95 |
Claims (14)
1. steamed and boiled food, it is characterized in that containing grease, alphalysed starch and spice, containing these is dispersed in the water or disperses and the food of the liquid material of dissolving form or pastel is accommodated and is sealed in the heat resistance container, and steamed and boiled food through the boiling processing, measure down at 60 ℃ with Brookfield viscometer, aforementioned liquid material or pastel have 1500～15000mPas viscosity, have 4.8～5.8 pH, and, with its dry mass is benchmark, contains the curcuminoids of 0.002～0.24 quality % and the anethole of 0.0015～0.14 quality %.
2. the steamed and boiled food of claim 1 record is characterized in that aforementioned liquid material or pastel, is benchmark with its dry mass, contains the curcuminoids of 0.005～0.1 quality %.
3. the steamed and boiled foods of claim 1 or 2 records is characterized in that aforementioned liquid material or pastel, are benchmark with its dry mass, contain anethole in the ratio of 0.0015～0.056 quality %.
4. the steamed and boiled food of claim 1 record is characterized in that measuring down at 60 ℃ with Brookfield viscometer, and aforementioned liquid material or pastel have the viscosity of 1500～10000mPas.
5. the steamed and boiled food of claim 1 record is characterized in that also containing the solid shape garnishes with the above size of mesh 2000 μ m.
6. the steamed and boiled food of claim 1 record is characterized in that aforementioned liquid material or pastel are curried seasoning meters.
7. the steamed and boiled food of claim 1 record is characterized in that aforementioned liquid material or pastel have the L value 28～38 of beam split aberration instrumentation, a value 2～8 and b value 13～23.
8. the steamed and boiled food of claim 7 record is characterized in that aforementioned liquid material or pastel have the L value 30～36 of beam split aberration instrumentation, a value 3～7 and b value 16～20.
9. the steamed and boiled food of claim 1 record is characterized in that aforementioned liquid material or pastel have 5.0～5.7 pH.
10. the steamed and boiled food of claim 1 record is characterized in that aforementioned liquid material or pastel, and having with its quality is benchmark, the lipid content of 5.0～12 quality %.
11. the steamed and boiled food of claim 10 record is characterized in that it is benchmark that aforementioned liquid material or pastel have with its quality, the lipid content of 5.5～9.0 quality %.
12. the steamed and boiled food of claim 1 record is characterized in that it is benchmark that aforementioned liquid material or pastel have with its quality, the salt content of 0.8～1.2 quality %.
13. the steamed and boiled food of claim 12 record is characterized in that it is benchmark that aforementioned liquid material or pastel have with its quality, the salt content of 0.85～1.05 quality %.
14. the steamed and boiled food of claim 1 record is characterized in that aforementioned heat resistance container is a retort pouch.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001373559A JP2003169644A (en) | 2001-12-07 | 2001-12-07 | Retort food containing liquid material or pasty material |
| JP373559/2001 | 2001-12-07 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1422542A CN1422542A (en) | 2003-06-11 |
| CN1271940C true CN1271940C (en) | 2006-08-30 |
Family
ID=19182263
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011437928A Expired - Lifetime CN1271940C (en) | 2001-12-07 | 2001-12-25 | Steamed and boiled food with liquid or paste material |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2003169644A (en) |
| CN (1) | CN1271940C (en) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005218441A (en) * | 2004-01-08 | 2005-08-18 | Ezaki Glico Co Ltd | Microwabable high-viscous food preservable for long period at ordinary temperature |
| JP2006304719A (en) * | 2005-04-28 | 2006-11-09 | Q P Corp | Method for producing liquid retort food containing ingredient |
| JP5254546B2 (en) * | 2005-12-28 | 2013-08-07 | ハウス食品株式会社 | Rou and white sauce |
| PL2211641T3 (en) * | 2007-11-27 | 2014-03-31 | Unilever Nv | Fortified bouillon cube |
| JP2011211934A (en) * | 2010-03-31 | 2011-10-27 | House Foods Corp | Method for producing heat sterilized food |
| JP5797441B2 (en) * | 2011-03-31 | 2015-10-21 | ハウス食品グループ本社株式会社 | Liquid or pasty food composition in a container and method for producing the same |
| JP5877743B2 (en) * | 2012-03-22 | 2016-03-08 | 江崎グリコ株式会社 | How to mask retort odor |
| CN102599460B (en) * | 2012-03-26 | 2015-04-15 | 天津春发生物科技集团有限公司 | Curry flavor essence prepared by extrusion technique |
| WO2014046258A1 (en) * | 2012-09-21 | 2014-03-27 | ハウス食品グループ本社株式会社 | Liquid, paste or frozen food composition packaged in container, and method for producing said composition |
| JP6537050B2 (en) * | 2014-08-27 | 2019-07-03 | ハウス食品株式会社 | Agents for improving vascular endothelial function |
| JPWO2016121604A1 (en) * | 2015-01-30 | 2017-11-09 | 不二製油株式会社 | Method for producing heat-resistant solid roux |
| JP2017070251A (en) * | 2015-10-08 | 2017-04-13 | 株式会社マルニ | Method for producing retort pouch vegetables, and retort pouch vegetables |
| JP7199843B2 (en) * | 2018-06-15 | 2023-01-06 | ハウス食品株式会社 | Food composition and its manufacturing method |
| WO2022270560A1 (en) | 2021-06-22 | 2022-12-29 | 不二製油グループ本社株式会社 | Masking flavorant |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3058523B2 (en) * | 1992-08-25 | 2000-07-04 | ハウス食品株式会社 | Liquid food in large self-supporting bags |
| JPH07206669A (en) * | 1994-01-14 | 1995-08-08 | Nikken Food Kk | Tyrosinase inhibitor |
| JPH09252751A (en) * | 1996-03-22 | 1997-09-30 | Kao Corp | Retort food |
| JP3115229B2 (en) * | 1996-04-24 | 2000-12-04 | ハウス食品株式会社 | Manufacturing method of retort sauce |
| JP4150841B2 (en) * | 2000-04-27 | 2008-09-17 | 株式会社カネカ | Retort-treated curry-flavored paste-like composition |
| JP3766009B2 (en) * | 2001-09-28 | 2006-04-12 | 江崎グリコ株式会社 | Curry powder having high antioxidant property and excellent flavor, and food containing the curry powder |
-
2001
- 2001-12-07 JP JP2001373559A patent/JP2003169644A/en active Pending
- 2001-12-25 CN CNB011437928A patent/CN1271940C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1422542A (en) | 2003-06-11 |
| JP2003169644A (en) | 2003-06-17 |
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