JP2002058461A - Method for producing retort food or canned food each improved in taste and flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a good retort food where the flavor inherent in the food materials is maintained, and also such an unfavorable odor as a retorted odor or musty odor is suppressed. SOLUTION: This retort food or canned food each improved in taste and flavor is obtained by formulating histidine or its salt at 0.01-1.0 pt.wt. in the presence or absence of lactic acid at 0.001-2.5 pt(s).wt. in 100 pts.wt. of the final food, followed by subjecting the thus obtained resultant product to heat sterilization.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a retort or a canned food having a good taste, in which a retort odor and a stuffy odor are suppressed even after storage or heat sterilization.

[0002]

2. Description of the Related Art Retorts or canned foods are widely distributed foods from the viewpoint of good preservability and convenience.

[0003] Usually, to obtain a retort or a canned food, it is manufactured by filling in an aluminum pouch or a can and then performing heat sterilization. It is known that during the heat sterilization or during storage of the product, there is a problem that the good flavor of the food material disappears and an unpleasant odor such as a stuffy smell increases.

[0004] Conventionally, in order to solve the above problems, there have been reported methods of adding an antioxidant such as ascorbic acid or erythorbic acid. However, these methods have problems such as impairing the original taste and flavor of the food.

[0005]

SUMMARY OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention provides a retort having a good flavor, in which the retort odor and stuffy odor are suppressed even after storage or heat sterilization. Or to obtain canned food.

[0006]

Means for Solving the Problems The present inventor has made intensive efforts to solve the above-mentioned problems, and as a result, the weight of the target food was 100, and lactic acid was present in a ratio of 0.001 to 2.5. Or histidine in the absence of 0.01 to 1.0
By blending at the ratio of
It has been found that a good food is obtained in which the flavor of the food material itself is retained, and undesirable odors such as retort odor and stuffy odor are suppressed, and the present invention has been completed based on such findings. Was.

[0007] The retort odor and the stuffy odor referred to in the present invention indicate a peculiar unpleasant odor generated when food is heated in a closed system.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Foods to be subjected to the present invention are retort foods filled in aluminum pouches and canned foods filled in cans. In addition, the foods to which the present invention is applied include a wide variety of processed foods such as curry, processed tomato food, stew, meat sauce, various soups, and cooked rice food such as porridge.

The histidine used in the present invention can be added by using a histidine base, histidine hydrochloride or histidine inosinate.
Lactic acid can be added using sodium lactate, calcium lactate (anhydrous), calcium lactate pentahydrate, and the like, and lactic acid itself.

[0010] Assuming that the weight of the target food or drink is 100,
Histidine 0.01-1.0, lactic acid 0.001-
By performing heat sterilization after blending at a ratio of 2.5, the flavor of the food material itself is maintained, and it was found that undesired odors such as retort odor and stuffy odor were suppressed. It was completed. If the amount is more than this amount, an unpleasant taste such as bitterness or acidity is imparted. If the amount is less than the amount, undesired odors such as retort odor and unpleasant odor remain. The mixing ratio of histidine and lactic acid is not particularly limited, but is 1:
The range of 0.1 to 1: 5 is preferable for exhibiting the effects of the present invention.

[0011] The retort or canned food thus obtained can be eaten as it is, and various processed foods can be produced from the obtained retort or canned food as a raw material. Is also possible.

The concentration of histidine and lactic acid to obtain a good retort food in which the flavor of the food material itself is maintained and undesirable odors such as retort odor and stuffy odor are suppressed is determined by adding Depending on the type of food and drink to be used, the type of spices and raw materials, or the heating conditions, the range of the optimal amount used varies, but those skilled in the art can easily determine the appropriate amount by a simple preliminary trial. Can be determined.

Hereinafter, the present invention will be described with reference to examples.
It should be noted that the technical scope of the present invention is not limited by these examples.

[0014]

Example 1 Onion (600 g;) beef (400 g; sliced), carrot (200 g;), potato (300 g;
(About 2 cm square) using 14 g of salad oil and fried (10
Minutes). 1100 g of water was added thereto, and the mixture was slightly boiled (95%).
After heating for 30 minutes, 200 g of commercially available curry roux (manufactured by House) and histidine hydrochloride 1.5 g
g and sodium lactate (50%) 2.2 g were added, and the mixture was further heated at 95 ° C. for 15 minutes. This curry was filled in an aluminum pouch (100 g / 1 pouch) and sterilized at 120 ° C. for 20 minutes to obtain a curry of the present invention. A curry without addition of histidine hydrochloride and sodium lactate was prepared in the same manner as above to obtain a control curry. For these two types of retort curry, sensory evaluation was performed by a taste panel of 20 persons by a two-point comparison method. Table 1 shows the results. As shown in the table, the curry of the present invention had a significantly stronger spice feeling and a weaker unpleasant odor such as retort odor and stuffy odor as compared with the control product.

[0015]

[Table 1]

[0016]

Example 2 Using the raw materials shown in the raw material composition table in Table 2,
Curry samples were prepared. The unsalted butter in the raw material was put in a pan and melted over a low heat, and then flour was added and fried until yellowish brown, then heating was stopped, curry powder was added and mixed to obtain curry roe. Beef, carrots and potatoes were heated in boiling water for 2 minutes and then drained. Onions (chopped) are fried in salad oil (10 on medium heat)
Minutes). Water, vegetable raw materials, beef, curry roe, milk, seasonings, 1 g of histidine hydrochloride, and 0.3 g of sodium lactate (50%) were added to the pan and heated at 95 ° C. for 15 minutes. This curry was filled in an aluminum pouch (100 g / 1 pouch) and sterilized at 120 ° C. for 20 minutes to obtain a curry of the present invention. A curry without addition of histidine hydrochloride and sodium lactate was prepared in the same manner as above to obtain a control curry. For these two types of retort curry, sensory evaluation was performed by a taste panel of 20 persons by a two-point comparison method. Table 3 shows the results. As shown in the table, the curry of the present invention had a significantly stronger spice feeling and a weaker unpleasant odor such as retort odor and stuffy odor as compared with the control product.

[0017]

[Table 2]

[0018]

[Table 3]

[0019]

Example 3 200 g of ground beef is fried for 5 minutes using 10 g of salad oil, onion (200 g), carrot (100 g)
g), celery (100 g), and garlic (5 g), which had been minced, were added, and the mixture was further stir-fried for 10 minutes. To this, 150 g of tomato paste, 370 g of whole tomato, 10 g of salt, 8 g of granulated sugar, 20 g of water
0 g, histidine hydrochloride 2.5 g, sodium lactate (5
(0%) and heated at 95-97 ° C for 30-40 minutes. The meat sauce was filled in an aluminum pouch (100 g / 1 pouch) and sterilized at 120 ° C. for 20 minutes to obtain a meat sauce of the present invention. In addition, a meat sauce without addition of histidine hydrochloride and sodium lactate was prepared in the same manner as above to obtain a control meat sauce. For these two types of meat sauces, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 4 shows the results. As shown in the table, the meat sauce of the present invention had a significantly stronger tomato freshness and a weaker unpleasant odor such as stuffy smell than the control product.

[0020]

[Table 4]

[0021]

Example 4 Onion (240 g; about 1 cm square), carrot (100 g; about 5 mm square), cabbage (150 g; about 1 cm)
cm square), bacon (50 g; about 1 cm square) and garlic (3 g; chopped) were fried (10 minutes) using 14 g of olive oil. 10 g of salt, 200 g of tomato dice, 30 g of tomato paste, 200 g of water, 6 g of Ajinomoto consomme, 2 g of histidine hydrochloride, 5 g of sodium lactate (50%), 13 g of potato starch, and 100 g of frozen die potato (about 1.5 cm square) And add
Heating was performed until the temperature reached 95 ° C. The minestrone soup was filled in an aluminum pouch (100 g / 1 pouch) and sterilized at 120 ° C. for 20 minutes to obtain a minestrone soup of the present invention. A minestrone soup without addition of histidine hydrochloride and sodium lactate was prepared in the same manner as above to obtain a control minestrone soup. For these two types of minestrone soup, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 5 shows the results. As shown in the table, the minestrone soup of the present invention had a significantly stronger tomato freshness and a weaker unpleasant odor such as stuffy smell than the control product.

[0022]

[Table 5]

[0023]

Example 5 Water was added to polished rice, and the mixture was added at room temperature (25 ° C.).
After standing for a while, water was drained to obtain immersed rice. 95 g of the immersed rice thus obtained, 81 g of water, 0.2 g of histidine hydrochloride and 0.8 g of sodium lactate (50%) were placed in a heat-resistant and pressure-resistant plastic container, and sealed.
After heating at 15 ° C. for 15 minutes, heating was performed at 120 ° C. for 8 minutes to obtain retorted cooked rice. In addition, retort cooked rice without addition of histidine hydrochloride and sodium lactate was prepared in the same manner as above to obtain a control retort cooked rice. For these two types of cooked rice, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 6 shows the results. As shown in the table, the retort cooked rice of the present invention,
Compared to the control product, the rice had a significantly stronger cooked rice flavor and a weaker unpleasant odor such as a retort odor and a stuffy odor.

[0024]

[Table 6]

[0025]

Example 6 Water was added to polished rice, and the mixture was added at room temperature (25 ° C.).
After standing for a while, water was drained to obtain immersed rice. 40 g of the soaked rice thus obtained, 160 g of water, 0.35 g of histidine hydrochloride and 0.5 g of sodium lactate (50%) were put in an aluminum pouch, sealed, and heated at 105 ° C. for 10 minutes. At 120 ° C. for 15 minutes to obtain a retort porridge. A retort porridge without addition of histidine hydrochloride and sodium lactate was prepared in the same manner as above to obtain a control retort porridge. This 2
About two kinds of porridges, the sensory evaluation was performed by 20 taste panels by the two-point comparison method. Table 7 shows the results. As shown in the table, the retort porridge of the present invention had a significantly stronger cooked rice flavor and a weaker unpleasant odor such as retort odor and stuffy odor as compared with the control product. Was.

[0026]

[Table 7]

[0027]

Example 7 200 g of ground beef is fried for 5 minutes using 10 g of salad oil, onion (200 g), carrot (100 g)
g), celery (100 g), and garlic (5 g), which had been minced, were added, and the mixture was further stir-fried for 10 minutes. To this, 150 g of tomato paste, 370 g of whole tomato, 10 g of salt, 8 g of granulated sugar, 20 g of water
0 g, histidine hydrochloride 10 g, sodium lactate (50
%) And heated at 95-97 ° C. for 30-40 minutes. This meat sauce was filled in a commercially available No. 7 can (300 g / 1 can) and sterilized at 120 ° C. for 45 minutes to obtain a meat sauce of the present invention. A meat sauce without addition of histidine hydrochloride and sodium lactate was prepared in the same manner as above to obtain a control meat sauce. For these two kinds of meat sauces, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 8 shows the results. As shown in the table, the meat sauce of the present invention had a significantly stronger tomato freshness and a weaker unpleasant odor such as stuffy smell than the control product.

[0028]

[Table 8]

[0029]

Example 8 Onion (600 g;) beef (400 g; sliced), carrot (200 g;), potato (300 g;
(About 2 cm square) using 14 g of salad oil and fried (10
Minutes). 1100 g of water was added thereto, and the mixture was slightly boiled (95%).
After heating for 30 minutes, 200 g of commercially available curry roe (manufactured by House) and 3.5 g of histidine hydrochloride.
Was added and heating was further performed at 95 ° C. for 15 minutes. This curry is filled in an aluminum pouch (10
(0 g / 1 pouch) at 120 ° C. for 20 minutes to obtain a curry of the present invention. In addition, curry without addition of histidine hydrochloride was prepared in the same manner as above,
A control curry was obtained. For these two types of retort curry, sensory evaluation was performed by a taste panel of 20 persons by a two-point comparison method. Table 9 shows the results. As shown in the table, the curry of the present invention had a significantly stronger spice feeling and a weaker unpleasant odor such as retort odor and stuffy odor as compared with the control product.

[0030]

[Table 9]

[0031]

Example 9 200 g of ground beef is fried for 5 minutes using 10 g of salad oil, onion (200 g), carrot (100 g)
g), celery (100 g), and garlic (5 g), which had been minced, were added, and the mixture was further stir-fried for 10 minutes. To this, 150 g of tomato paste, 370 g of whole tomato, 10 g of salt, 8 g of granulated sugar, 20 g of water
0 g, histidine hydrochloride 2 g, and added at 95-97 ° C.
For 30 to 40 minutes. This meat sauce is filled in an aluminum pouch (100 g / 1 pouch),
A sterilization operation at 120 ° C. for 20 minutes was performed to obtain a meat sauce of the present invention. In addition, the meat sauce to which histidine hydrochloride was not added was prepared in the same manner as above to obtain a control meat sauce. For these two kinds of meat sauces, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 10 shows the results. As shown in the table, the meat sauce of the present invention was significantly more
It had a strong tomato freshness and weak unpleasant smell such as stuffy smell.

[0032]

[Table 10]

[0033]

Example 10 Water was added to polished rice, left at room temperature (25 ° C.) for 1 hour, and then drained to obtain immersed rice. 95 g of the immersed rice thus obtained, 82 g of water and 0.2 g of histidine hydrochloride were placed in a heat-resistant and pressure-resistant plastic container, sealed, and heated at 105 ° C. for 15 minutes.
Heating was performed at 120 ° C. for 8 minutes to obtain retort cooked rice.
In addition, the retort cooked rice which does not add histidine hydrochloride was prepared similarly to the above, and the control retort cooked rice was obtained. For these two types of cooked rice, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 11 shows the results. As shown in the table, the retort cooked rice of the present invention had a significantly stronger flavor of cooked rice as compared with the control product, and had weak unpleasant odors such as retort odor and stuffy odor. .

[0034]

[Table 11]

[0035]

Example 11 Onions (150 g; about 1 cm square) and bacon (150 g; about 1 cm square) were fried (10 minutes) using 10 g of salad oil. 5 g of salt and potato (20
0 g; 1 cm square), water 600 g, Ajinomoto Consomme 6
g and heated over low heat for 15 minutes. To this, 250 g of corn (canned), histidine hydrochloride 1.0
g, 3 g of sodium lactate (50%), and further heated for 15 minutes, 500 g of milk, and after boiling, 2 g
The mixture was heated for one minute to obtain a corn chowder soup of the present invention. The corn chowder soup was filled in an aluminum pouch (200 g / 1 pouch) and sterilized at 120 ° C. for 30 minutes to obtain a corn chowder soup of the present invention. In addition, corn chowder soup in which histidine hydrochloride and sodium lactate were not added was prepared in the same manner as above to obtain a control soup. For the two types of corn chowder soup, a sensory evaluation was conducted by 20 taste panels using a two-point comparison method. Table 12 shows the results. As shown in the table, the corn chowder soup of the present invention had significantly stronger corn flavor and weaker unpleasant odor such as stuffy smell than the control product.

[0036]

[Table 12]

[0037]

Example 12 Curry sample (sterilized product with histidine hydrochloride) prepared in Example 8 and curry sample (sterilized product with histidine hydrochloride and sodium lactate) prepared in Example 1
Comparative evaluations were made on the taste and flavor of. At this time, an evaluation was made using an unsterilized curry sample without additives as a control (10 taste panels). The evaluation is performed by a 5-point evaluation method of -2 points (very weak or very unfavorable) to 2 points (very strong or very good) for the strength or preference in each evaluation item. Was. Table 13 shows the evaluation results. As shown in the table, the histidine hydrochloride-added sterilized product, the histidine hydrochloride / sodium lactate-added sterilized product both tend to suppress the retort odor and stuffy odor and maintain the curry flavor when compared with the non-added sterilized product. It was confirmed. In addition, as compared with the histidine hydrochloride-added sterilized product, it was shown that the histidine hydrochloride / sodium lactate-added sterilized product had a stronger effect of suppressing retort odor and stuffy odor.

[0038]

[Table 13]

[0039]

Example 13 Meat sauce sample prepared in Example 9
(Histidine hydrochloride-added sterilized product) and the meat sauce sample prepared in Example 3 (histidine hydrochloride, sodium lactate-added sterilized product) were evaluated for taste and flavor. At this time, an evaluation was performed using an unsterilized meat sauce sample without additives as a control (10 taste panels). The evaluation is based on the strength or preference of each evaluation item.
-2 points (very weak or very unfavorable) to 2 points
(Very strong or very preferable) with a 5-point evaluation method. Table 14 shows the evaluation results. As shown in the table,
Compared to the histidine hydrochloride-added sterilized product and the histidine hydrochloride / sodium lactate-added sterilized product, it was confirmed that the retort odor and the stuffy odor were suppressed and the tomato flavor tended to be maintained. In addition, as compared with the histidine hydrochloride-added sterilized product, it was shown that the histidine hydrochloride / sodium lactate-added sterilized product had a stronger effect of suppressing retort odor and stuffy odor.

[0040]

[Table 14]

[0041]

As described above, assuming that the weight of a target food is 100, histidine or a salt thereof is added in the presence or absence of lactic acid weight of 0.001 to 2.5 in the presence or absence of histidine.
By performing heat sterilization after blending at a ratio of 1 to 1.0, the flavor of the food material itself is maintained, and
It was possible to obtain a good food in which undesirable odors such as retort odor and stuffy odor were suppressed.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 3/3508 A23L 3/3508 3/3526 501 3/3526 501 (72) Inventor Chiaki Nosaka Kawasaki, Kanagawa Prefecture 1-1, Suzuki-cho, Kawasaki-ku, Ajinomoto Co., Ltd. Food Research Institute (72) Inventor Eri Hoshikawa 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa, Japan Ajinomoto Co., Ltd. F-term (reference) 4B021 LA03 LA05 MC08 MK20 MK23 MP01 4B023 LE11 LE19 LK04 LK09 LP11 LP18 LP19 4B036 LC05 LF01 LF05 LH07 LH14 LK04 LP18 LP19 4B069 AB02 HA07 KB04 KC24 KC28

Claims (6)

[Claims] In the manufacture of a retort heat sterilized food or a canned food, the weight of a target food is defined as 100,
Addition of histidine or a salt thereof so that histidine becomes 0.01 to 1.0, followed by heat sterilization. Retort odor and stuffy odor are suppressed, and retort or canned food having good flavor. Manufacturing method. 2. In the production of retort heat sterilized food or canned food, the weight of the target food is 100,
Histidine or a salt thereof so that histidine becomes 0.01 to 1.0, and lactic acid or a salt thereof is added so that lactic acid becomes 0.001 to 2.5, followed by heat sterilization, A method for producing a retort or canned food having a good flavor, in which a retort odor and a stuffy odor are suppressed. 3. The method according to claim 1, wherein the food is curry. 4. The method according to claim 1, wherein the food is a processed tomato food. 5. The method according to claim 1, wherein the food is a soup. 6. The method according to claim 1, wherein the food is a cooked rice food.