JP2002191298A - Improving agent for retort odor of retort food and retort food containing improving agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an improving agent for a retort odor of a retort food capable of suppressing an uncomfortable retort odor and developing an inherent flavor of the food thereby and retort foods containing the improving agent. SOLUTION: This improving agent for the retort odor of the retort food comprises an yeast extract, especially an yeast extract containing 5'-sodium inosinate, 5'-sodium guanylate, 5'-sodium uridylate and 5'-sodium cytidylate each in an amount of 1-15% and monosodium glutamate in an amount of 1-20% as active ingredients. The improving agent is added to the food to be retorted in an amount of 0.00001-5 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a retort odor improving agent for preventing flavor deterioration due to heat sterilization treatment with a yeast extract and a retort food containing the retort odor improving agent.

[0002]

2. Description of the Related Art In recent years, foods (hereinafter referred to as retort foods) which have been filled with various foods in an airtight packaging material, sealed, and then pressurized and heated and sterilized (hereinafter referred to as retort treatments) have been developed for long-term storage and convenience. Many are on the market from a point of view.
These various retort foods lose desirable flavors of food ingredients or used seasonings by retort treatment, and generate an unpleasant cooking smell (hereinafter referred to as retort smell).

Conventionally, in order to reduce the retort odor, in addition to the improvement of the packaging material, a method of adjusting the amount of oxygen and / or the heating temperature during the retort treatment with respect to the retort sterilization conditions (Japanese Patent Laid-Open No. 4-320657) has been proposed. A method in which an active gas is filled in a closed container such as a retort pouch (Japanese Patent Laid-Open No. 2-2912)
No. 30) is known. In these methods, it is necessary to separately install a deoxygenated water production device or a device for replacing oxygen with nitrogen, and a device for filling an inert gas, which not only increases the cost but also is a simple method. I couldn't say it. Therefore, a method of adding an additive with an expectation of a retort odor removing effect has been developed, and a method of adding cyclodextrin (Japanese Patent Application Laid-Open No. 1-174328) and a method of adding cyclodextrin and HVP / HAP (Japanese Patent Application Laid-open No.
JP-A-265445), a method of adding dark and light mouth soy sauce (Japanese Patent Application Laid-Open No. 61-152249), and a method of adding a flavor oil (Japanese Patent Application Laid-Open No. 6-339364).
However, these additives have drawbacks in that the range of foods that can be used is limited, and that the taste of the food itself to be added may break the balance of the taste of the retort food. .

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a retort food which does not have the above-mentioned drawbacks, does not impair the flavor of the food and suppresses the generation of unpleasant retort odor. An object of the present invention is to provide a retort odor improving agent that can be used.

[0005]

Means for Solving the Problems The present inventors have made intensive studies to solve such problems, and as a result, have found that yeast extracts, particularly 5 ′
A yeast extract containing 1 to 15% of sodium inosinate, 5'-sodium guanylate, 5'-sodium uridylate, and 5'-sodium cytidylate, and 1 to 20% of sodium glutamate is subjected to retort treatment. The present inventors have found that it is possible to suppress the change in disappearance of the flavor or kokumi of food and the generation of retort odor, and have completed the present invention. That is, the present invention provides (1) a retort odor improving agent for a retort food containing a yeast extract as an active ingredient, and (2) a yeast extract comprising sodium 5'-inosinate, sodium 5'-guanylate, and 5'-uridyl. (1) The retort odor-improving agent for retort foods according to (1), which contains sodium citrate and sodium 5'-cytidylate in an amount of 1 to 15% and sodium glutamate in an amount of 1 to 20%, respectively. ) Or (2) a retort food containing the retort odor improving agent.

Hereinafter, the present invention will be described in detail. The yeast extract, which is an active ingredient of the present invention, refers to yeast having a pH of 5 to 5
12) a method of extracting in hot water, 2) a method of adding a protease, a cell wall degrading enzyme and the like, and 3)
A method of extracting by self-digestion using enzymes in yeast,
4) a method in which one or more of these methods are combined, 5) a method in which a nuclease, an adenylate-degrading enzyme, or the like is further allowed to act on the extracted yeast extract, and the like. Among yeast extracts, 5'-sodium inosinate, 5'-sodium guanylate, 5'-uridylic acid obtained by extracting yeast with warm and hot water and then reacting with nucleases and adenylate degradases Sodium and sodium 5'-cytidylate each
A yeast extract containing １５15% and sodium glutamate in an amount of 1-20% is particularly preferred, and has a large masking effect on retort odor. The yeast used in the yeast extract of the present invention is a yeast used as a food or a food additive, and examples thereof include baker's yeast, beer yeast, and torula yeast.

The retort odor improver of the present invention is added in an amount of 0.00001 to 5% by weight, preferably 0.001 to 1% by weight, based on the food used for the retort treatment. If the addition amount is smaller than this, the effect of the present invention is hardly exhibited, while if the addition amount is larger, the balance of taste is lost, which is not preferable. By adding the yeast extract, it functions as a masking agent, and the retort odor can be effectively suppressed without impairing the original taste and aroma of the food.

According to the present invention, there is provided a retort food to which a yeast extract is further added as a retort odor improving agent. Examples of retort foods include gyoza, shumai,
Processed foods such as hamburger, curry roe, soup, stew, pout sauce, fried rice, porridge, porridge, rice cooked, and vegetable materials such as kidney beans and potatoes,
Examples include fish and shellfish materials such as squid and shrimp, and other meat and meat materials, and any material can be suitably used. The yeast extract (retort odor improving agent) is added and mixed in the above-mentioned amount to the food to be retorted, and retorted by a conventional method. Can be suppressed.

[0009]

The present invention will be described in more detail with reference to the following examples. The evaluation of this example was based on the following method. Fifteen
By the name of a panel, sensory evaluation was performed on various retort foods and those obtained by adding the retort odor improver of the present invention to the same retort foods. The evaluation results show that, when the retort odor is not added, the retort odor improving agent of the present invention is added. (1) Regarding the strength of the retort odor, the retort odor is not ± and the retort odor is weakened. Was evaluated as +1 and the retort odor was strengthened as +2. (2) Regarding the original natural flavor of the food, ± indicates that no unusual flavor is felt, and 1 indicates that the original flavor of food is felt but weak.
The evaluation was made on a five-point scale, with + being +2 when the original flavor of the food was strongly felt, -1 when the off-flavor was felt, and -2 when the off-flavor was strongly felt.

Example 1 A curry sauce was prepared according to a recipe shown in Table 1 below using a conventional method. 150g of the curry sauce on a retort pouch, cut into bite-sized pieces, and beefed once
0 g, onion 30 g, carrot 20 g, potato 2
0 g, yeast extract (Allo-mild 50.9% sodium inosinate, 5% sodium guanylate 10.9%, 5′-sodium uridylate 10.7%, manufactured by Kojin)
%, 5% -sodium cytidylate 8.8%, and sodium glutamate 5.0%), and were vacuum-filled and packaged, and then heated under pressure at 120 ° C for 20 minutes.
After cooling, it was left for one week and used for sensory evaluation. A control with no yeast extract was used as a control. For sensory evaluation, 3
It was warmed in boiling water for 1 minute and evaluated for retort smell and the original flavor of food. Table 2 shows the evaluation results. as a result,
It was evaluated that the curry to which the yeast extract was added had less retort odor and exhibited the original flavor of the curry.

[0011]

[Table 1]

[0012]

[Table 2]

Example 2 A spaghetti meat sauce was prepared according to the formulation shown in Table 3 below.
I made meat sauce by usual way. In a retort pouch, 200 g of the meat sauce and yeast extract (Allo-mild 50.9% sodium inosinate 50.9%, 50.9% sodium guanylate 10.9%, 50.7% sodium uridylate 10.7%, manufactured by Kojin) 5'-Sodium cytidylate 8.8
%, Containing 5.0% of sodium glutamate)
, Vacuum-filled, and packed,
Pressure heating was performed for minutes. After cooling, it was left for one week and used for sensory evaluation. Similarly, a sample without the yeast extract was prepared and used as a control. For sensory evaluation, what was warmed in boiling water for 3 minutes was used to evaluate the retort odor and the original flavor of food. Table 4 shows the evaluation results. As a result, those with added yeast extract have less retort odor, meat sauce,
In particular, the evaluation was that the tomato flavor was enhanced.

[0014]

[Table 3]

[0015]

[Table 4]

Example 3 Boiled shiitake mushrooms were prepared according to the formula shown in Table 5 below.
150 g of boiled shiitake mushrooms in retort pouch and yeast extract (Allo-mild 5'-sodium inosinate 1 made by Kojin)
0.9%, 5′-sodium guanylate 10.9%,
5′-sodium uridylate 10.7%, 5′-sodium cytidylate 8.8%, sodium glutamate5.
0%) 0.05g, and after vacuum packaging, 120 ° C,
Pressure or heat treatment was performed for 20 minutes. After cooling, it was left for one week and used for sensory evaluation. A control with no yeast extract was used as a control. For sensory evaluation, what was warmed in boiling water for 3 minutes was used to evaluate the retort odor and the original flavor of food. Table 6 shows the evaluation results. As a result, the one to which the yeast extract was added was evaluated as having a low retort odor and a strong shiitake mushroom flavor.

[0017]

[Table 5]

[0018]

[Table 6]

Example 4 With respect to tuna stew, tuna stew was prepared in a usual manner using a seasoning having the formulation shown in Table 7 below. 100 g of tuna cut into pieces and steamed on a retort pouch, 100 g of seasoning liquid, yeast extract (Allo-mild, 50.9% sodium inosinate, 10.9%, 50.9% sodium guanylate, 10.9%, manufactured by Kojin)
%, 5'-sodium uridylate 10.7%, 5'-sodium cytidylate 8.8%, and sodium glutamate 5.0%), and vacuum-packaged. A pressure heating treatment was performed. After cooling, it was left for one week and used for sensory evaluation. A control with no yeast extract was used as a control. The sensory evaluation was performed on the retort odor and the original flavor of the food. Table 8 shows the evaluation results.
As a result, what added yeast extract, retort smell,
The evaluation was that there was no fishy smell and the flavor of tuna and ginger was strongly felt.

[0020]

[Table 7]

[0021]

[Table 8]

[0022]

As described above, according to the present invention, a retort odor improver containing a yeast extract as an active ingredient can suppress an unpleasant retort odor and thereby enhance the original flavor of food. And a retort food containing the improving agent.

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Claims (3)

[Claims] 1. A retort odor improving agent for a retort food containing a yeast extract as an active ingredient. 2. The yeast extract comprises sodium 5'-inosinate, sodium 5'-guanylate, sodium 5'-uridylate and sodium 5'-cytidylate, each of which is 1 to 5%.
The retort odor improving agent for retort foods according to claim 1, which contains 15% and 1 to 20% of sodium glutamate. 3. A retort food containing the retort odor improving agent according to claim 1 or 2.