JP2000308477A - Taste deterioration inhibitor for retort foods - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a taste and flavor deterioration inhibitor for retort foods that can suppress the occurrence of the retort smell caused by sterilization of retort foods and further can inhibit the occurrence of deterioration smell, while the retort foods are stored. SOLUTION: This taste and flavor deterioration inhibitor contains at least one selected from chlorogenic acid, coffeic acid, and ferulic acid. The addition of this deterioration inhibitor to the retort foods can readily prevent the deterioration of the taste and flavor with heat, in addition simply can suppress the occurrence of unpleasant smell occurring during the storage of the retort foods at an ambient temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a flavor deterioration preventive for retort foods, and more particularly to a retort food comprising at least one selected from chlorogenic acid, caffeic acid and ferulic acid as an active ingredient. The present invention relates to a flavor deterioration preventing agent for use and a retort food containing the flavor deterioration preventing agent.

[0002]

2. Description of the Related Art With the diversification of food products in recent years, various retort food products have appeared on the market. Generally, these retort foods are heated at a high temperature in order to be able to distribute at room temperature after filling and sealing plastic or metal, or a combination thereof, in a multilayer airtight container. is there.

[0003] However, these retort foods are heated at a high temperature, causing deterioration of the flavor called so-called retort odor, or being stored at room temperature for a long period of time, the deterioration of the flavor further progresses, which is an unfavorable phenomenon in terms of product quality. It is the present condition that is recognized.

[0004] In order to prevent such deterioration of flavor, studies have been made on, for example, relaxation of heat sterilization conditions. However, heating at a certain high temperature is an essential requirement for distribution at normal temperature. Therefore, a method for preventing the deterioration of flavor is restricted.

[0005] For example, a packaging container used for retort food is made gas-impermeable (Japanese Patent Laid-Open No. 4-2 / 1990).
Japanese Patent Application Laid-Open No. 61-254167 discloses a method in which the inside of a container is replaced with nitrogen gas during retort sterilization to prevent deterioration of flavor due to heating.

[0006] Furthermore, for example, in the production of retort food, cyclodextrin is added to the food at 0.1%.
To sterilize by adding 添加 5% by weight (JP-A-60-752)
No. 66), a method of adding 0.05 to 3% by weight of a sucrose fatty acid ester having an HLB value of 9 or more to a retort food to prevent the deterioration of flavor (Japanese Patent Laid-Open No. 57-17407).
No. 8) has also been proposed.

[0007]

In the above-mentioned conventional methods, for example, the method of making the packaging container gas-impermeable or the method of replacing the inside of the container with nitrogen gas is costly. And the operation becomes complicated.
The method using cyclodextrin or sucrose fatty acid ester is simple but does not provide a satisfactory effect.

An object of the present invention is to provide a flavor for a retort food which can prevent the deterioration of the flavor during the heat sterilization of the retort food and further suppress the unpleasant odor generated by the retort food changing with time when stored at room temperature. It is to provide a deterioration inhibitor.

[0009]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, at least one of chlorogenic acid, caffeic acid and ferulic acid has been selected.
It has been found that by adding a flavor deterioration inhibitor for retort foods containing seeds as an active ingredient to retort foods, it is possible to easily prevent the deterioration of flavor due to heating and also suppress the unpleasant odor generated during storage at room temperature. The present invention has been completed.

[0010] Thus, the present invention provides a flavor deterioration preventing agent for retort foods, comprising as an active ingredient at least one selected from chlorogenic acid, caffeic acid and ferulic acid. Hereinafter, the present invention will be described in more detail.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION As the retort food of the present invention,
For example, cooked foods such as curries, stews, soups, meat sauces, marbo tofu ingredients, sukiyaki, and oden; processed meat products such as hamburgers, meatballs, liver paste, corned beef, sliced ham, sausages;
Fishery products such as shrimp cream boiled, eel kabayaki, mackerel miso boiled and kamaboko can be mentioned.

The retort food of the present invention is prepared by filling the above-mentioned cooked food, processed meat product, processed marine product and the like in an airtight container made of plastic, metal or the like, at a temperature at which bacterial spores die, at 120 ° C. , Sterilized under high temperature and high pressure for more than 4 minutes.

The chlorogenic acid, caffeic acid and ferulic acid used in the present invention can be easily obtained on the market, but these chlorogenic acid, caffeic acid and ferulic acid do not necessarily need to be pure products. Sweet potato may be extracted from a plant containing a large amount of chlorogenic acid, such as green coffee beans, leaves of southern sky, immature apples, or the like.For example, an extract of green coffee beans obtained as described below may be preferably used. it can.

To obtain an extract from green coffee beans, for example, 3 to 20 times the weight of ethanol or 50% to 70% aqueous ethanol or water is added to the ground coffee green beans, Heat at -100 ° C for, for example, 1 hour to 10 hours. After cooling, hydrochloric acid is added to the extract obtained by separating and removing the insoluble solids so that the hydrochloric acid concentration becomes, for example, 3 to 10%.
The mixture is heated and stirred at 50 ° C. to 100 ° C. for 30 minutes to 5 hours to perform a hydrolysis treatment. Then, after concentration, the concentrate is, for example,
Neutralize with sodium hydroxide, potassium hydroxide, etc., and further treat with, for example, a porous polymer resin to adsorb to the resin, and then elute the resin with, for example, ethanol to obtain chlorogenic acid, caffeine An extract containing an acid or the like can be obtained. Alternatively, the coffee used in the present invention is obtained by collecting the solvent as it is without hydrolyzing the extract, concentrating the extract, washing the extract with methylene chloride or the like, and adsorbing the extract with a porous polymer resin in the same manner as described above. A raw bean extract can be obtained. The green coffee bean extract thus obtained is 2% in terms of chlorogenic acid.
It contains from 5% to 70% of a mixture of chlorogenic acid and caffeic acid or a mixture of chlorogenic acid and chlorogenic acid homologs.

The chlorogenic acid, caffeic acid and ferulic acid or green coffee bean extract containing them used in the present invention may be used as such or in the form of a composition of these active ingredients with a suitable diluent or carrier. It may be. Examples of such diluents or carriers include solid diluents or carriers such as gum arabic, dextrin, glucose, cyclodextrin, and sucrose, and liquid diluents such as water, ethanol, propylene glycol, glycerin, and surfactants. Agents or carriers. Using such a diluent or carrier, a liquid, an emulsion, a paste, a powder, a granule or any other appropriate dosage form can be obtained.

The amount of the flavor deterioration preventing agent to be added to the retort food of the present invention can be selected from a relatively wide range, but is generally 0.1% in terms of chlorogenic acid relative to the retort food.
The range of about 001% by weight to 0.1% by weight is often adopted.

[0017]

EXAMPLES The present invention will be described in more detail with reference to Examples, Examples and Comparative Examples. Reference Example 1 300 g of green coffee beans was ground in a coffee mill, and 1500 g of a 70% aqueous ethanol solution was added to the ground product, followed by stirring and heating at 90 ° C. for 2 hours. After cooling, insoluble solids were removed to obtain 1100 g of an extract. The extract was concentrated under reduced pressure to remove ethanol, and then 35%
180 g of hydrochloric acid was added to adjust the concentration of hydrochloric acid in the extract to about 5%, and the mixture was stirred and heated at 70 ° C. for 1 hour. After cooling, the mixture was concentrated under reduced pressure to 300 g, and the obtained concentrated solution was neutralized by adding 20% sodium hydroxide. Then, 600 g of methylene chloride was added, and the mixture was sufficiently mixed and stirred. After separating the aqueous layer, the solution was gradually flown into a column filled with 500 ml of Diaion HP-20 resin (manufactured by Mitsubishi Chemical Corporation).
Next, the resin was thoroughly washed with water, and then 95% ethanol 750.
g to elute the substance adsorbed on the resin. The obtained solution was concentrated under reduced pressure and dried to obtain 27 g of green coffee bean extract containing a mixture of chlorogenic acid and caffeic acid.

Examples 1-4 (Retort chicken bouillon) 15 g of hot water was added to 400 g of green onion, 30 g of ginger and 2 kg of chicken litter, and the mixture was simmered for 4 hours over a low heat to remove solids to obtain 10 liter of chicken bouillon. 0.16 g of a 10% ethanol solution of chlorogenic acid was added to 200 g of the obtained chicken broth, and the mixture was filled in a closed container at 120 ° C.
The mixture was sterilized by retort for 30 minutes (Example 1). In exactly the same way, 0.16 g of a 10% ethanol solution of caffeic acid
(Example 2) 0.16 g of a 10% ethanol solution of ferulic acid (Example 3), and 0.2 g (Example 4) of a 10% ethanol solution of a green coffee bean extract obtained in Reference Example 1 Each was added to 200 g of chicken bouillon, and at the same time without addition, filled in a closed container and sterilized by retort at 120 ° C. for 30 minutes.

Comparative Example 1 0.4 g of a 10% ethanol solution of a tea extract (the polyphenol content of the tea extract is 40% by weight in terms of catechin) was added to 200 g of the chicken bouillon used in Examples 1 to 4. It was filled in a closed container and sterilized by retort at 120 ° C. for 30 minutes.

With five well-trained panelists,
The aroma and taste of the above Examples 1-4, Comparative Example 1 and the additive-free product immediately after retort sterilization and after storage for 6 months were determined, and the results are shown in Tables 1 and 2.

[0021]

Table 1: Comparison of flavor and taste of chicken broth
Immediately after tort sterilization)

[0022]

Table 2: Comparison of flavor and taste of chicken bouillon (6
Months after storage)

However, the evaluations in Tables 1 and 2 indicate that the higher the numerical value, the stronger the retort odor and the worse it is. As described above, in comparison of aroma and taste immediately after retort sterilization and after storage for 6 months, chicken broth that was retort sterilized by adding the flavor deterioration inhibitor of the present invention to all five persons had no retort odor or deterioration odor. The chicken bouillon of the additive-free and comparative example was tasteless, and it was judged that the retort odor and the deterioration odor were not felt. Therefore, the product of the present invention was judged to be more effective.

Example 5 (Retort Curry) (Preparation of Curry Sauce) Flour, animal fat, and salad oil were mixed in the following proportions, heated until the mixture became open-colored by an open flame, cooled, and cooled. I do. The roux and all the remaining ingredients are mixed and heated to 90 ° C. with stirring.

(Preparation of ingredients) Each ingredient was prepared as shown below. Onion: Peel, slice and blanch in boiling water. Carrot: Peel and chop, put in boiling water and blanch. Potatoes: Peel and chop, put in boiling water and blanch. Beef: Cut into bite-sized pieces, put in boiling water and blanch.

140 g of the above curry sauce, onion 1
0 g, carrot 15 g, potato 25 g, beef 20 g
Then, 0.1 g of a 10% ethanol solution of a green coffee bean extract obtained in Reference Example 1 was packed in a retort pouch, mixed, and then sterilized by retort at 123 ° C. for 35 minutes (Example 5). As a control, an additive-free product of a green coffee bean extract was prepared (Comparative Example 2). When the retort curry obtained in Example 5 and Comparative Example 2 was stored at 35 ° C. for 2 months, sensory evaluation was performed by 20 well-trained panelists.
While the retort curry obtained in Comparative Example 2 had an off-flavor and off-flavor, the retort curry obtained in Example 5 was evaluated as having no off-flavor and off-flavor and having a flavor immediately after preparation.

[0027]

According to the present invention, the retort food can be easily heated by blending a retort food flavor deterioration inhibitor containing at least one selected from chlorogenic acid, caffeic acid and ferulic acid as an active ingredient. Can be prevented from deteriorating the flavor, and the unpleasant odor generated during storage at room temperature can also be suppressed.

Claims (2)

[Claims] 1. A flavor deterioration inhibitor for retort foods, comprising as an active ingredient at least one selected from chlorogenic acid, caffeic acid and ferulic acid. 2. A retort food comprising the flavor deterioration preventing agent for retort food according to claim 1.