JP2001112422A - Heat-treatment odor-masked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain foods by masking the odor peculiar to such foods including retort foods subjected to heat treatment under pressure, i.e., heat-treatment odor. SOLUTION: The foods are obtained by adding thaumatin to foods before they are subjected to heat treatment under pressure.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods which have been masked for heat-treated odors, and more particularly to foods which have been heat-treated and smelled by adding thaumatin to foods which have been heated and pressurized such as retort foods.

[0002]

2. Description of the Related Art Processed foods such as retort foods are subjected to a heating and pressurizing step for sterilization and the like during the manufacturing process.
The processed food has a unique smell, a so-called heat treatment smell. Conventionally, as a method of preventing the heat treatment odor, a method of adding spices, flavors and seasonings, and a method of suppressing the generation of the heat treatment odor by weakening the sterilization conditions have been adopted.

[0003] However, in the former case, spices, flavors and seasonings are selected according to the prescription of the processed food, but the spices, flavors and seasonings to be added are not changed depending on the type and taste of the processed food. There is inconvenience that must not be done.
In the latter case, sterilization becomes insufficient and there is a risk of decay.
Furthermore, the conventional method has a disadvantage that the masking effect is insufficient.

[0004]

SUMMARY OF THE INVENTION The present invention overcomes the above-mentioned drawbacks of the conventional method, and can be used without changing additives to be added depending on the type of processed food or weakening sterilization conditions.
Another object of the present invention is to provide a masked food having a heat-treated odor, which can be applied to foods which could not be masked conventionally and which can be sufficiently sterilized by a certain method.

[0005]

Means for Solving the Problems The present inventors have conducted research to solve the problems of the conventional method, and as a result, by adding thaumatin to processed foods such as retort foods before heat and pressure treatment. The inventors have found that the smell of heat treatment can be masked, and have completed the present invention.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, foods to be processed are processed foods which are subjected to heat and pressure treatment in a retort treatment, UHT treatment, autoclave or the like. Also serves as. Various conditions are conceivable for these heating and pressurizing treatments. For example, the following method can be mentioned. 100 ° C for retort treatment
Using a pressure cooker with a temperature exceeding
The reaction is performed at 10 to 140 ° C. for 20 to 60 minutes. In addition, UHT (Ultra High Temperate)
ure) treatment is used in particular for the sterilization of liquid foods,
An autoclave is a method of heating at a temperature of 0 to 150 ° C., and an autoclave is a method in which a closed container containing water is heated to 100 ° C. or higher, and the contents are sterilized by steam pressurization.

[0007] These processed foods subjected to the heat and pressure treatment are:
It may be liquid, semi-liquid, solid, or a mixture of these.For example, cooked foods such as curry, coconut, beef bowl, oden, meat sauce, white sauce, cheese sauce, demigrass sauce, chili sauce, carbona sauce, hemp Ingredients for seasoning, such as granny tofu ingredients, kimchi hot pot sauce, processed meat products such as hamburgers and meatballs, white rice,
Rice cooked rice such as red rice, gomoku rice, fried rice, pilaf, risotto, soups such as consommé soup, corn potage soup, soups such as pork juice and miso soup, canned meat such as ham and sausage, desserts such as fish sausage and jelly Is raised.

[0008] In the present invention, thaumatin is Thaumatococcus danielli BENTH.
A protein extracted from the fruit of a plant called sucrose 6
-8% aqueous solution has sweetness equivalent concentration of sucrose of 2000-30
It is known as a 00-fold sweetener. The timing of adding thaumatin may be any time before performing the heating and pressurizing treatment.The amount of addition depends on the target food, but if the amount is small, the masking of the heat treatment odor is not sufficient, and if it is too large, it is peculiar to thaumatin Of 0.000001 to 0.0005% by weight of the whole food (0.01 to 5%).
ppm), preferably 0.000005 to 0.0
002% by weight (0.05 to 2 ppm).

[0009]

EXAMPLES The contents of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these examples.

Example 1 Retort Curry A. Prescription example of curry roux Flour 5 2. Unsalted butter 2 3. Fruit / vegetable paste 5.5 4. Fish sauce 15 Sugar 1.6 6. Salt 0.9 7. Seasoning 4.2 8. Curry powder 0.9 9. Seasoning oil 0.5 10. Thomatin 0.00015 (1.5ppm) Adjusted with water Total 100

[0011]

The curry roux was prepared by adding 1 to 10 of curry roux to water and melting by heating at 80 ° C. for 10 minutes. After filling into an aluminum pouch as in the formulation of the formulation example of B, 12
Retort treatment was performed at 1 ° C. for 20 minutes / 150 g to prepare a retort curry. As a comparative example, curry roux formula A
Among them, retort curry was prepared under the same conditions except that thaumatin was omitted. The retort curries of the example and the comparative example were left for 3 days, respectively, and the presence or absence of the heat treatment odor was compared.

As a result, the retort curry to which thaumatin was added and retort-treated had almost no heat-treated odor compared to the retort curry to which thaumatin was not added, and the masking effect of the heat-treated odor by thaumatin was confirmed.

Example 2 Demigrass Sauce Spread Prescription Example Parts by Weight 1. Beef 25 2. Onion 15 3. Reduced starch syrup 9.5 4. Vegetable paste 9.5 5. Red wine 2.5 6. Brewed vinegar (10% acidity) 1 5.5 7. Processed starch 1.5 8. Agar 1 9 Salt 1.5 10. Sugar 1.5 11. Seasoning 2.2 12. Spice 0.6 13. Somatin 0.00015 (1.5ppm) Adjust with water to make a total of 100

Of the above formulas, 3 to 13 were heated and stirred at 90 ° C. for 10 minutes to prepare a demiglace sauce, 1 and 2 were added to the sauce, mixed, filled into a cup, and then heated to 121 ° C. 30
The mixture was retorted under the conditions of min / 100 g. The obtained demiglace sauce had little heat treatment smell and was delicious.

Example 3 Corn Potage Soup Formulation Example Parts by Weight 1. Fresh cream 2. 2. Milk 8. 3. Corn paste 10. 4. Salt 0.2 5. Sugar 2. 6. Seasoning 0.2 7. Spice 0.1 8. Wheat flour 2.5 9. Processed starch 2 10. Xanthan gum 0.05 11. Emulsifier 0.05 12. Fragrance 0.15 13. Somatin 0.000075 (0.75 ppm) Adjust with water to make a total of 100.

Add 8-11 of the above formulation to water and add
After heating and dissolving for 10 minutes, add other raw materials and add 150KG / c
The mixture was homogenized with a m2 (square centimeter) homogenizer, subjected to UHT treatment (130 ° C., 50 seconds), filled in an aluminum pouch, and then corn potage soup was prepared.

Example 4 Kimchi Hot Pot Soup (Straight) Formulation example of seasoning liquid parts by weight 1. concentrated soy sauce 4 2. fructose-glucose liquid sugar 1.5 3. bean plate sauce 0.8 4. vegetable paste 1 5. brewed vinegar (acidity 10%) 0.5 6. fish sauce 1. 0 7. Salt 0.5 8. Seasoning 1.2 9. Spice 0.214 Thomatin 0.00015 (1.5ppm) Adjust with water to make a total of 100.

[0019]

Add the ingredients of the seasoning liquid formulation of A to water and add
The mixture was heated and dissolved for 0 minutes to prepare a seasoning solution. B was filled in an aluminum pouch in the same manner as in the formulation example for one bag, and then retort-treated at 121 ° C. for 20 minutes / 150 g to prepare a kimchi pot soup.

Example 5 Retort risotto ingredients (cheese & white sauce) Sauce formulation example Weight part 1. Milk 20 2. Fresh cream 3. 3. Corn salad oil 3. 4. Salt-free butter 2. 5. Raw egg yolk 3. 6. Vegetable paste 0.5 7. 7. Flour 2.0 8. 8. Salt 1.69 Sugar 1.5 10. Seasonings 1.8 11. Spices 0.1 12. Xanthan gum 0.1 13. Flavors 0.15 14. Somatin 0.000075 (0.75 ppm) Adjust to 100 with water.

[0022]

In the example of the source formulation of A, 7 and 12 are added to water, and the mixture is heated and stirred at 80 ° C. for 10 minutes.
Add 11, 13, 14 and cool to 60 ° C.
The ingredients were added in the order of 3, 4 and stirred to prepare a sauce. After filling into an aluminum pouch according to the formulation of one bag of B
The mixture was retorted under the conditions of 0 min / 150 g to prepare a retort trizot.

Example 6 Pasta Sauce (Carbonara) Prescription example of white sauce Weight part 1. Milk 30 2. Fresh cream 5. 3. Salt-free butter 5. 4. Egg yolk 4. 5. Flour 4. 6. Salt 1.2 7. Seasoning 0.6 8. Spice 0.3 9. Processed starch 2 10. Fragrance 0.1 11. Thomatin 0.000075 (0.75 ppm) Adjusted with water to make a total of 100.

[0025]

In the white sauce formulation examples A, 1, 2, 5
9 was added to water, and the mixture was heated and stirred at 80 ° C for 10 minutes.
And add 3, 4, 10, 11 and heat to 85
The mixture was heated and stirred at 90 ° C. to a yield of 90% to prepare a white sauce. After filling into an aluminum pouch according to the formulation of the formulation example for one bag of B, the mixture was retorted at 121 ° C. for 20 minutes / 150 g to prepare pasta sauce (carbonara).

Example 7 Chili sauce Prescription weight part 1. Tomato paste 20 2. Fish sauce 2 3. Apple cider vinegar (acidity 5%) 1 4. Mirin 4 5. Bean soy sauce 6. Vegetable paste 4 7. Salt 2.7 8. Sugar 9.5 9. Seasoning 2 10. Spices 0.05 11. Corn salad oil 3 12. Sesame oil 0.8 13. Processed starch 1.5 14. Xanthan gum 0.1 15. Seasoning oil 0.7 16. Thomatin 0.00015 (1.5 ppm) Adjusted with water.

Add 13 and 14 to water, heat and stir at 80 ° C. for 10 minutes, add other raw materials, further stir, fill aluminum pouch, retort at 121 ° C. for 20 minutes / 150 g, and remove chili sauce. Prepared.

Example 8 Fish Sausage Formulation Parts by Weight 1. Frozen surimi 55 2. Salt 23. Wheat protein 2 4. Pig fat 8 5. Starch 8 6. Seasonings 17. Spices 0.28. Thomatin 0.000075 (0.75 ppm) Adjusted with ice water Total 100.

After adding 2 to 1 and cutting with a silent cutter, adding 3 and ice water, adding 4 while further cutting, adding other raw materials, and cutting at a product temperature of 8 ° C. The product was filled in a casing tube and retorted at 120 ° C. for 20 minutes / 70 g to prepare a fish sausage.

[0031]

According to the present invention, the odor peculiar to the heat-pressurized processed food such as retort food, so-called heat-treated odor, can be significantly masked by adding thaumatin.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B034 LB04 LC02 LK20X LP11 LP18 LY06 4B035 LC02 LE02 LE11 LG15 LK07 LP12 LP55 4B036 LF01 LF02 LF03 LF04 LF05 LH15 LK01 LK06 LP01 LP21 4B047 LB03 LG18 LG04 LG08

Claims (1)

[Claims] 1. A food which is masked with a heat-treated odor, characterized by adding thaumatin.