JP2001161323A - Aseptically packed treated liquid cooking sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a high-quality aseptically treated liquid cooking sauce. SOLUTION: This liquid cooking sauce subjected to continuous disinfection and aseptic packing treatment is characterized in that the sauce contains 2-15 wt.% of bouillon which is a condensate having <=30% Brix.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried material (ingredient).
The present invention relates to a liquid cooking sauce capable of preparing a curry, a stew or the like having a full-fledged flavor and texture by heating a little together with the above.

[0002]

2. Description of the Related Art Generally, liquid curry roux and cooked curry are prepared by first preparing curry roux and cooked curry, filling them individually in a retort container, subjecting them to retort treatment, and then retorting the product. It is commercially available as Many retort products have been put on the market because such products are easy to cook, for example, warmed together with the retort container and then eaten with rice. However,
In order to manufacture a retort product, as described above, after filling the contents in the final form of the retort container, the container is subjected to pressure and heat sterilization. There are drawbacks such as. Separately from this, an aseptic filling technique (aseptic treatment) is known. According to this method, there is an advantage that the sterilization time can be significantly reduced as compared with the retort treatment, and the heat deterioration of the processed material is reduced. Such aseptic filling technology is a new food processing technology and equipment (1.
As shown in Fig. 1 on page 513 of the Industrial Research Institute Dictionary Publishing Center Co., Ltd. issued on January 10, 991), heat-sterilize the processed material passing through the piping and fill the container in an aseptic condition. It is.

[0003] On the other hand, Japanese Patent Publication No. 1-29550 discloses a problem that a high-viscosity source cannot be transported in a line. The processing suitability of the system and the required product viscosity are achieved. Japanese Patent Application Laid-Open No. 58-71865 discloses the use of roux, processed starch and a hydrophilic emulsifier, heat treatment with a scraping heat exchanger, and homogenization for the purpose of maintaining appropriate thickening and uniformity. Processing is in progress. That is, in these prior arts, a thickener is separately added in order to change the viscosity before and after the sterilization treatment, or the treated material whose physical properties have been destroyed by the sterilization treatment is emulsified and re-prepared. However, even when these methods are adopted, when the liquid cooking sauce is subjected to aseptic filling, the oil in the sauce is atomized, so-called "emulsification" is advanced, the structure of the viscous substance is altered, and the sauce is deteriorated. Of the lipstick, the texture of the tongue and mouthfeel decrease, and the problem that the flavor decreases.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a high-quality aseptic liquid cooking sauce which does not have the above-mentioned problems.

SUMMARY OF THE INVENTION The present invention is based on the finding that the above-mentioned problems can be efficiently solved by subjecting a liquid cooking sauce prepared with a specific concentration of bouillon to a continuous sterile aseptic filling process. It was done. That is, the present invention provides a liquid cooking sauce which has been subjected to a continuous sterile aseptic filling process, which comprises 2 to 15% by weight of a bouillon which is a concentrate of Brix 30% or less.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a "liquid cooking sauce" is a food source such as a curry, a stew or a coconut rice sauce, and can be cooked in a short time by adding it to the ingredients fried in a frying pan. It can be suitably used for a cooking mode in which cooking is possible. Preferably, these sauces do not contain ingredients in advance. In this case, it is possible to provide a liquid cooking sauce with an unprecedented handmade feeling by combining it with another fresh ingredient during cooking. In addition, it is generally desirable that the sauce is in a form that can be eaten by heating and cooking without adding water. These can provide a higher quality source. Needless to say, the form may be diluted with water and eaten, and the form is not limited to the above.

[0006] First, in the present invention, 2 to 15% by weight (hereinafter abbreviated as%) of bouillon, which is a concentrate of Brix 30% or less.
It is important to prepare a liquid cooking sauce that includes. The bouillon is a thick broth used for preparing the sauce. In the present invention, the bouillon is used as a concentrate that becomes the specific Brix, so that the bouillon has a high flavor when subjected to an aseptic filling treatment. It becomes possible to provide a quality liquid cooking sauce. As the bouillon, it is desirable to use a broiled beast, preferably a cow, a pig, or a chicken. Further, Brix of the above concentrate is 20% or less,
Alternatively, it is desirable to be 10% or more. The use amount is desirably 2.5 to 10%. In the present invention, B
rix refers to a value measured by the following method. That is, several drops of a bouillon sample are placed on a measurement unit of a digital refractometer (model RX-1000) manufactured by Atago, and a display value (reference temperature of 20 ° C.) in Brix after a predetermined time is read.

[0007] Further, in the present invention, it is desirable that the fibrous content of the heat-treated vegetables and fruits used as the viscous material is such that the viscosity of the liquid cooking sauce is at least 50 cp (60 ° C). More preferably, it is used in such an amount that the viscosity becomes 200 to 3000 cp. The above fibrous material is relatively viscous and stable at high temperatures, and even when subjected to aseptic treatment, the inherent viscosity of the liquid cooking sauce is achieved. The heat treatment can be performed by any method such as blanching, steaming, roasting, and baking. Fibers of vegetables and fruits used as a viscous material in the present invention are not limited to types, and vegetables include root vegetables such as ginseng, radish, spinach, Chinese cabbage, kale, cabbage, lettuce and other leaf vegetables, pumpkin, eggplant, tomato. , Peppers and other fruits and vegetables, onions,
Beans such as stalks such as asparagus, bulb vegetables and green peas, and fruits such as mango, apple, orange, kiwi, banana and the like. The fibrous material may be used as cut vegetables, fruits, paste or the like, and pulp of vegetables or fruits may be used.

[0008] Vegetables and fruits, particularly those obtained by blanching, steaming or roasting carrots, onions, pumpkins, spinach, and the like, are preferable, since a good body taste and aroma can be imparted to the sauce based on these. Blanching, steaming or roasting conditions are preferably at 80 to 150 ° C. for 1 to 120 minutes. In particular, roasted onions are desirable. A more favorable flavor and palatability can be obtained from such a material. In particular, in the case of retort foods, if a large amount of the above roasted food is used, the flavor of the liquid cooking sauce is significantly impaired due to thermal deterioration, and the original amount cannot be used. As for the sauce, heat deterioration is avoided as much as possible, and the roasted material can be used without any quantitative limitation. For this reason, the full-fledged flavor of the liquid cooking sauce made in the same way as the chef's recipe
The texture can be obtained, and at the same time, the viscous material can be suitably used, so that both quality and processing suitability can be improved.

[0009] Carrots, onions, apples, and the like, which give a liquid cooking sauce a unique smooth viscosity and mouthfeel, have carrots, spinach, pumpkins, and the like, in order to produce unique colors and enhance palatability. Each of pigments is desirable. In order to improve the preservability of the liquid cooking sauce, a fibrous powder product can be used, and also in this case, the effect of improving the texture of the food can be satisfactorily achieved. The fiber is
Use an amount sufficient to bring the viscosity of the liquid cooking sauce to at least 50 cp (60 ° C.). Specifically, the insoluble fiber (measured by the AoAc method) is 0.2 to 4.
0%, preferably 0.3-3.0%, more preferably 0.4-1.1%. This effectively solves the above-mentioned problems in the continuous sterilization and aseptic filling process.

[0010] In addition, other viscous materials can be used in combination with the above fibrous materials. Other viscous materials include wheat flour and various starches. Examples of various starches include natural starches of various origins (such as potato and corn) such as wheat flour, those obtained by pregelatinizing them, and processed starches. Here, examples of the processed starch include crosslinked starch, acid-treated starch, heat-treated starch, oxidized starch, esterified starch, and etherified starch. Heat-treated flour may be used as the flour. The starch contained in the starch-based raw material may or may not be pregelatinized. When they are used, they are desirably contained in a ratio of 0.3 to 3%, preferably 0.5 to 2.4% in terms of starch. However, it is preferable not to add a thickener which is a food additive. This is because a more natural viscosity cannot be obtained by separately adding a thickener. Potato may be used as it is as a fibrous or viscous material. In the present invention, fats and oils can be added to impart a good flavor to foods. When using oils and fats, it is preferable to use animal oils and fats and vegetable oils and fats. Specifically, it is preferable to use butter, lard and the like as animal fats and oils, and palm oil, cottonseed oil, soybean oil, corn oil and the like as vegetable fats and oils. Also,
If used, the amount is preferably between 0.5 and 13%.

[0011] The present invention can also include spices.
Examples of spices include curry powder, pepper and / or processed products thereof, and one or a mixture of two or more spices. As various spices, for example, coriander,
Examples thereof include one or a mixture of two or more of fennel, cardamom, fenugreek, cumin, dill, clove, caraway, nutmeg, mace, anise, celery, laurel, thyme, turmeric and the like. The amount of spice used is 1.0% or more, preferably 1.5 to 2.5%. In addition to the above components, seasonings such as one kind or a mixture of two or more kinds of salts, sugars, meat extracts, sugars and the like can be used. These contents may be appropriately determined according to the degree of flavor of the desired food. In addition, citric acid, malic acid, and the like can be used as the pH adjuster. In particular, it is preferable to adjust the pH of the liquid cooking sauce to 4.6 to 6.2. Further, as other raw materials, nutrients of vitamins and calcium, flavors and coloring agents can be used.

[0012] The aseptic filling liquid cooking sauce of the present invention comprises (a)
Mixing the ingredients of the liquid cooking sauce to prepare the sauce, (b) transferring the prepared sauce to a tubular sterilizer, (c) heat sterilizing the sauce in a tubular sterilizer, d) a process of applying back pressure to the sterilization process,
And (e) a step of filling the container with a sterilized source, (f) performing steps (c) to (e) while maintaining aseptic conditions, and (g) pressure at the inlet and outlet of the sterilization step. The pressure difference should be 10kg / cm2 for 2 seconds to 2 minutes. The pressure is achieved by employing a step of applying a back pressure to the sterilization step. The back pressure can be performed by using a rotary pump, a back pressure tank, or the like. Specifically, from a sterilizer, a pump for pumping the processed material to the sterilizer, a sterile tank and an auxiliary back pressure tank capable of controlling air pressure, a pressure control valve for drainage, and a tank for the auxiliary back pressure The aseptic tank is connected to a sterilizer by a transfer pipe, and the auxiliary back pressure tank and the extraction pump are provided on an auxiliary back pressure pipe branched from the transfer pipe. The pressure control valve can be suitably operated by using a sterilizing device provided in a drain pipe branched from the transfer pipe or the auxiliary back pressure pipe. Such a device is described in, for example,
It is described in JP-A-61-21417. The description of the sterilization and back pressure device in this publication is included in the description of this specification.

[0013] In this method, the difference between the pressure at the inlet of the sterilizing step, ie, the inlet of the tubular sterilizer, and the pressure at the outlet of the sterilizing step, ie, the outlet of the tubular sterilizer, is preferably 10 kg / cm ² or less. Such a pressure difference is determined by taking into account the diameter of the pipe, the pressure loss due to the internal structure of the tubular sterilizer, the fluid characteristics of the liquid cooking source to be processed, and the like. Pressure and
This can be done by adjusting the back pressure. In this case, more preferably it is 8 kg / cm ² or less pressure difference, more preferably set to 6~1kg / cm ^2. In the case where a holding tube or a cooler is provided as described later, the outlet of the sterilization step refers to an outlet of those located on the downstream side. Specifically, when a holding tube or a cooler is connected to the sterilizer, the outlet of the sterilization step refers to the outlet of the cooler. More specifically, the inlet of the filling machine. Also, 1) the viscosity of the sauce, 2)
It can also be carried out by adjusting at least one selected from the flow rate of the sauce and 3) the structure of the sterilizer. In particular, 1) the viscosity of the source is 200 to 3000 cp, 2) the flow rate of the source is 5 to 100 c.
It is preferable to adjust so as to be m / sec.

Next, the container is aseptically filled with the sterilized sauce.
Aseptic filling is a pre-sterilized container, such as a pouch or bottle, which is sterilized using a disinfectant such as hydrogen peroxide and then filled with sterile air that has been sterilized with a HEPA filter etc. It is preferable to fill under aseptic conditions such as a standard class of 1000 or less and then seal with a cap or heat seal. The process from sterilization to filling and sealing the container is performed under aseptic conditions. Such sterile conditions are
Performed in a closed system consisting of a tube sterilizer and filling machine connected by piping, and a) After sterilizing the paper roll of the container with a sterilizing agent such as hydrogen peroxide, forming, filling the sterilized sauce, and filling the liquid. The middle seal is performed in order, the upper and lower parts are cut and the tab part is molded, and a tetrabrick type aseptic filling machine, or b) a pre-molded plastic cup or tray is similarly sterilized, and then the sterilized sauce is sterilized under a sterile environment. This can be achieved by aseptically filling a container with a sterilized sauce using a cup-type aseptic filling machine or the like that fills and seals a sterilized lid material.

The above method is disclosed in, for example, Japanese Patent Application No. 9-330467.
And the apparatus described in Japanese Patent Application No. 9-330468 can be suitably performed, and the description thereof is included in the description of this specification.

[0016]

According to the present invention, it is possible to obtain a liquid cooking sauce (eg, curry or stew) having a high flavor quality and aseptically filled. More specifically, a liquid cooking sauce having a full-fledged flavor and texture can be obtained only by performing short-time heating cooking in a frying pan or the like, together with fresh ingredients that have been separately pretreated as appropriate. . The liquid cooking sauce of the present invention can be widely used not only as a sauce for curry, stew, and bean paste rice, but also as various seasonings. Next, the present invention will be described with reference to examples.

Example 1 Using the following raw materials (1) to (4), a liquid cooking sauce was sterilized in the same manner as described in Japanese Patent Application Nos. 9-330467 and 9-330468. It was prepared using a filling device. Ingredients (1) Wheat flour raw material Oil and fat (lard) 4 parts by weight (hereinafter abbreviated as "part") Flour 4 parts Curry powder 2 parts (2) Paste raw material (a mixture of the following ingredients) Beef bouillon 4 parts (Brix10 Concentrate) Chicken bouillon 3 parts (Brix 20% concentrate) Fruit seasoning 5 parts Spices 2 parts Salt 1 part Sugar 1 part Other seasonings 2 parts Water 5 parts (3) Roasted vegetable ingredients Oils and fats (butter) 2 parts Onion 20 parts Spice 2 parts Water 10 parts (4) Water 33 parts

Preparation of Curry Sauce The fat and oil and the flour are heated and stirred to about 110 ° C. in a direct-fired flat roasting kettle (not shown) for about 15 minutes. The mixture was heated and stirred up to ℃ to produce a wheat flour. Separately, water was added to the seasonings and mixed with stirring to produce a paste material. Also, after heating and stirring the oil and fat and the onion and spices cut into about 8 mm squares in a direct fire flat type roasting kettle to a yield of about 35% over about 120 minutes,
A roasted onion paste was produced by using a pulverizer together with water to make a paste. Put the above-mentioned wheat flour into the cooker 1 (steam roasting kettle), add the roasted onion paste and paste raw material produced as described above and 33 parts of water, and again take about 20 minutes. The mixture was heated and stirred to about 95 ° C. to prepare a curry sauce. The content of broth in the curry sauce was about 7%. Curry sauce has a viscosity of 15
It was 00 cp (measured by a B-type viscometer at 60 ° C.). Among these viscosities, the viscosity by roasted onion was about 400 cp. The curry sauce contained 0.6% of insoluble fiber derived from roasted onion.

The curry sauce thus prepared was aseptically filled under the following conditions. Sterilization conditions: 135 ° C, 10 seconds Back pressure: 3.5 kg / cm ² (gauge pressure) Source flow rate: 0.094 m / s Pressure difference ^* : 6.3 kg / cm ² (gauge pressure) * Value obtained by subtracting the pipe pressure at the outlet from the pipe pressure at the inlet of the sterilizer (including the cooler) (corresponding to the difference between the inlet pressure and the outlet pressure in the sterilization process) Product performance The broth content of the liquid curry sauce was about 7%, the viscosity was 1200 cp (60 ° C.), and the color tone was visually observed. No cloudiness was observed, and the color tone was the same as before sterilization. When 60 parts of this aseptic liquid curry sauce, 25 parts of stir-fried beef and 15 parts of onion were boiled while mixing in a frying pan, and the curry was cooked, it had the original viscosity and granular tongue, flavor and aroma. It was of excellent quality.

Claims (4)

[Claims] 1. A liquid cooking sauce which has been subjected to a continuous sterile aseptic filling process, comprising 2 to 15% by weight of bouillon which is a concentrate of Brix 30% or less. 2. The liquid cooking sauce according to claim 1, wherein the bouillon is prepared by boiling wild birds and animals. 3. The viscosity of the liquid cooking sauce is at least 50 cp.
3. The liquid cooking sauce according to claim 1, wherein the liquid cooking sauce contains fibrous vegetables and fruits in an amount sufficient to reach a temperature of (60 ° C.). 4. The liquid cooking sauce according to any one of claims 1 to 3, comprising fibres of vegetables and fruits as insoluble fibers at a ratio of 0.2 to 4.0% by weight.