JP2003169644A - Retort food containing liquid material or pasty material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a retort food which efficiently controls a retort smell emitted by a retort treatment and deterioration of flavor with time in preservation of a retort food, has definite flavor as a whole, namely excellent flavor of definite taste, sweetness, sour taste, saltiness, etc. <P>SOLUTION: This retort food is obtained by putting and sealing a food comprising a liquid material or a pasty material which contains oils and fats, pregelatinized starch and spice in a state that the oils and fats, the pregelatinized starch and the spice are dispersed or dispersed and dissolved in water in a heat-resistant container and subjecting the food to retort treatment. The liquid material or the pasty material has 1,500-15,000 Pa.s viscosity (Brookfield type viscometer, 60°C) and pH 4.8-5.0 and contains 0.002-0.24 mass % of curcuminoid and 0.0015-0.14 mass % of anethole on the basis of dry mass of the food. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to retort foods such as retort curry and retort stew.

[0002]

2. Description of the Related Art Conventionally, a method of sealing food and sterilizing it with a retort device has been widely used. This retort sterilization method fills and seals food in a heat-resistant container,
Arrange the containers in the retort tank, raise the temperature of the retort tank to about 120 ° C with steam or hot water,
This is a method of performing sterilization treatment for a certain period of time so as to obtain a predetermined sterilization value. When such retort sterilization treatment is applied,
Although the storability of food can be improved, there is a problem that a unique retort odor is generated. Various means have been developed to suppress this retort odor. For example, Japanese Unexamined Patent Publication No. 2000-308477 describes suppressing retort odor by using at least one selected from chlorogenic acid, caffeic acid, and ferulic acid as an active ingredient. Further, JP-A-6-339364 describes that a retort odor is suppressed by adding a predetermined amount of flavor oil. However, in these retort odor suppressing means, an additional step of adding a special component such as chlorogenic acid or a flavor oil is essential, and therefore the cost of these retort foods is high, and the manufacturing process is complicated. Will be things.

In general, in the production of various foods, spices and seasoning raw materials are often used in order to impart a desired aroma, flavor and taste. For example, looking at retort curry, simmer a mixture of flour roux (roasted wheat flour and fats and oils), vegetable and fruit puree, spices, seasoning liquid, and a mixture of powder raw materials such as seasonings and acidulants. If necessary, add ingredients such as vegetables and beef, fill the container, and retort to manufacture. Although various things are known as such spices and seasoning raw materials, for example, in retort curry, the flavor of the spices, the umami, sweetness, sourness, saltiness, and the like of the seasoning raw materials are felt separately, that is, Problems such as unbalanced flavors can occur. Therefore, it is important for the retort pouch food to have a cohesive flavor as a whole.

[0004]

DISCLOSURE OF THE INVENTION The present invention efficiently suppresses the retort odor generated by the retort treatment and the deterioration of flavor over time during storage of the retort food, and at the same time, the overall flavor, that is, umami and sweetness. It is an object of the present invention to provide a retort food product having an excellent flavor in which sourness, saltiness and the like are collected.

[0005]

The present invention selects turmeric from among many spices that can be used for retort foods and the like, and also selects star anise from another group of spices, It is possible to efficiently solve the above problems by combining in an amount larger than the amount usually used, and that this effect is based on the combination of the curcuminoid of the ingredient in turmeric and the anethole of the ingredient in star anise. It is based on knowledge. That is, the present invention contains oils and fats, pregelatinized starch and spices, foods containing a liquid or paste in a form in which these are dispersed or dispersed and dissolved in water are housed and sealed in a heat resistant container, and a retort. It is a retort food product obtained by treating, wherein the liquid material or paste-like material is 1500 to 15000 mPa.
s viscosity (B-type viscometer, 60 ° C.) of 4.8 to 5.
Having a pH of 8 and based on its dry mass,
A retort food product containing curcuminoid in an amount of 0.002 to 0.24% by mass and anethole in an amount of 0.0015 to 0.14% by mass.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The retort food of the present invention means a food containing a specific liquid material or pasty material, which is housed and sealed in a heat-resistant container and retort-treated. Examples of such retort pouch foods include, but are not limited to, curry, stew, hayashi, demiglace sauce, various sauces, and various soups. The heat-resistant container for accommodating and sealing the food may be one that is usually used in the retort treatment, and for example, a retort pouch is preferably used.

The above-mentioned specific liquid material or paste-like material includes
Includes oils and fats, pregelatinized starch and spices. As fats and oils,
Various fats and oils such as lard, beef tallow, butter, vegetable oil, etc. can be mentioned,
These can also be used as a mixture. The liquid or paste is 5.0-1 based on its mass.
It preferably has a lipid content of 2% by weight (hereinafter simply referred to as%), more preferably 5.5 to 9.0%. Here, the lipid content can be determined by the Soxhlet extraction method. The pregelatinized starch includes pregelatinized starch such as wheat starch, corn starch, and potato starch, as well as pregelatinized starch in a starch-containing material (eg, wheat flour). Further, as the pregelatinized starch, a pregelatinized one can be used as a raw material, but it goes without saying that the non-pregelatinized starch may be pregelatinized in the production process. When starch that is not pregelatinized is used as a raw material, it can be converted to pregelatinized starch by heating it in the presence of water. The starch content in the liquid material or the paste material can be used so as to adjust the viscosity of the liquid material or the paste material within a predetermined range, and is particularly limited as long as the viscosity described below can be obtained. However, for example, it is preferable that the liquid or pasty substance has a starch content of 1 to 10% based on the mass thereof, and more preferably 2 to 7%. In addition, in this specification, "rough" means what was obtained by heat-treating the material containing starch and fats and oils, such as wheat flour.

As spices, various spices such as turmeric, star anise, cardamom, cumin, coriander, pepper, pepper, metch, fennel, garlic, ginger, dill seed, nutmeg, clove, aniseed, ajawan, sage, thyme. , Allspice, cinnamon bark, oregano, tarragon, rind, laurel, and the like, and mixtures thereof, such as curry powder. Spices, the flavor, spiciness, color and the like required for the product to be obtained, the type, mixing ratio, etc. can be appropriately determined, but in the present invention, in addition to the spices used in retort foods. In addition, it is preferable to increase the amount of turmeric and star anise. That is, in the present invention, it is important that the liquid material or paste-like material contains a high content of curcuminoid and anethole, based on its dry mass. The curcuminoid is generally contained in the rhizome or tuberous root of ginger plants such as turmeric, and examples thereof include curcumin, demethoxycurcumin, bisdemethoxycurcumin and the like. In the present invention, naturally occurring curcuminoids as well as chemically synthesized ones can be used.

The retort food of the present invention contains the curcuminoid in a proportion of 0.002 to 0.24%, preferably 0.005 to 0.1%, based on the dry mass of the liquid or paste. More preferably 0.01-0.
0.05%, and 0.0015-0.1 of anethole based on the dry weight of the liquid or pasty material.
It is contained at a rate of 4%, preferably 0.0015 to 0.0
56, and more preferably 0.002 to 0.056%. It is preferable to use turmeric and star anise so that curcuminoid and anethole are contained in such a ratio. For example, it is preferable to use turmeric having a curcuminoid content of 1.0 to 3.5 g / 100 g in an amount of 0.5 to 6.0% based on the weight of the liquid or pasty substance, and more preferably 0.5. ~ 2.5%. Further, it is preferable to use star anise having an anethole content of 0.2 to 0.7 g / 100 g in an amount of 0.08 to 5.0% based on the mass of the liquid or pasty material, and more preferably 0.1. It is 08 to 2.0%.
These may be used together with other spices and mixed with the above-mentioned starch and fats and oils to prepare flour roux, which may be used to prepare a liquid or paste. Here, in the present specification, the curcuminoid content in turmeric and the anethole content in star anise can be obtained by the following measuring methods.

In the present specification, the curcuminoid content and the anethole content based on the dry mass of the liquid or pasty material can be calculated by the following formulas. Curcuminoid content or anethole content based on dry mass of liquid or pasty material = [A / B] × 100 where A is the curcuminoid or anethole content (g / 100 g) in the liquid or pasty material. Yes, B is
It is the dry mass (g / 100g) of the liquid or pasty material. Here, the curcuminoid content in the liquid or the pasty substance and the anethole content in the liquid or the pasty substance can be obtained by the measuring method described below, and also the dry mass of the liquid or the pasty substance. Further, it can be obtained by the method described below. The curcuminoid content and the anethole content based on the dry mass of the liquid or pasty material in the retort food of the present invention are:
It may be achieved by using an extract from a spice or the like containing these. Such an extract can be easily obtained on the market, or can be extracted from spices containing them by a conventional method. Further, in the present invention, the ratio of the turmeric and star anise content to the other spices is preferably 1/3 to 3/1.

In the present invention, the liquid or pasty substance has a viscosity of 1500 to 15000 mPa · s (B-type viscometer, 60 ° C.), preferably 1500.
10000 mPa · s, more preferably 1700-5
It has a viscosity of 000 mPa · s. In the present invention, by adjusting the viscosity using the above-mentioned pregelatinized starch, oils and fats, pregelatinized starch and spices can be favorably dispersed or dispersed and dissolved in water in a liquid or paste. it can. It should be noted that the use of various raw materials that function as a thickener is not excluded. Further, the liquid material or the pasty material has a pH of 4.8 to 5.8, and preferably 5.0 to 5.7. Such p
To obtain the H value, for example, various acidic raw materials can be used. As the acidic raw material, for example, citric acid, malic acid or the like can be used. It is also possible to use vegetable / fruit raw materials, for example, tomato paste, apple paste, fruit chutney, vegetable extract, etc.,
You may use these mixtures. When using a vegetable / fruit raw material, it is preferable to contain, for example, 1 to 35%, and more preferably 1 to 30%, based on the mass of the liquid or paste material.

Further, in the present invention, the liquid material or the pasty material preferably has an L value of 28 to 38, more preferably 30 to 36, and an a value of 2 to 8 as measured by a spectrocolorimeter. Is preferable, more preferably 3 to 7, and b value is preferably 13 to 23, more preferably 16 to 20. In order to adjust to such a value, for example, curcuminoid is contained in an amount within the above range, and meat extract, tomato paste, apple paste, coconut powder, dairy raw material, spices, etc. are used in the amounts described below. You can Further, with such a value, it is possible to obtain an effect that a change in color tone during sterilization and storage can be masked. In addition, in the present invention, the liquid material or the paste material may contain various raw materials other than the above raw materials. Examples of such raw materials include vegetables such as onions and vegetable processing raw materials such as roasted products thereof, water, sugars, peptides, salts, amino acid-based seasonings, and dairy raw materials. Here, the roasted vegetables can be obtained, for example, by subjecting the shredded vegetables to heat treatment with oils and fats and various seasonings at a predetermined temperature, and, for example, based on the mass of the liquid or pasty material. ,
It can be contained in a ratio of 10 to 60%, more preferably 20 to 40%.

The water used here includes not only water such as tap water, but also various extract aqueous solutions and seasoning aqueous solutions. As sugars, sucrose, fructose,
Examples include not only one or a mixture of two or more types of glucose and the like, but also various fruit pastes containing these sugars. In addition, examples of the peptides include individual peptides or mixtures of various peptides, as well as protein hydrolysates containing them. Among them, the peptide selected from yeast extract, protein hydrolyzate and meat extract 1
It is preferably derived from the above materials. Further, in the present invention, the liquid material or the paste material is 0.8 to 1.
It preferably has a salt content of 2%, more preferably 0.85 to 1.05%. Here, the salt content can be determined by a method of quantifying chlorine in the liquid material or the paste material and converting it into the amount of sodium chloride. Examples of such a method include the Mohr method and the coulometric titration method. Examples of amino acid-based seasonings and milk raw materials include sodium glutamate and milk powder.

In the present invention, a retort pouch and the like as well as the liquid or paste-like material as described above and various ingredients such as vegetables such as carrots and potatoes and solid ingredients such as meat and fish meat It can be housed and sealed in a heat-resistant container, and subjected to retort treatment. In the present specification, the solid ingredient means what remains on the sieve when passing through a sieve having an opening of 2000 μm. Therefore, for example, the aperture is 2000μ
Very small solids, such as those passing through a m sieve, are considered to be substantially part of the liquid or pasty material. And the retort food of the present invention has such an opening of 2000 μm.
In the case of containing ON solid ingredients, the content is, for example,
It can be 10 to 50% based on the mass of the food. The retort food of the present invention, a food containing a specific liquid material or paste-like material as described above, for example,
Curry, stew, hayashi, demiglace sauce, various sauces, various soups, etc. can be mentioned. next,
The outline of the production method of the retort curry which is one embodiment of the present invention will be described, but the retort food of the present invention is not limited to those obtained by these production methods.

First, 2 to 8 parts of starch raw material and 1 to 6 parts of oil and fat are heated with stirring, and spice (curry powder) is added to this.
After adding 1 to 4 parts, roux is produced by heat treatment and cooling treatment. Separately from this, 10 to 20 parts of shredded vegetables (onion shreds) of 10 to 30 mm square, 1 to 4 parts of oils and fats, peptides 1 to 4, 0.5 to 3 parts of fruit raw material and 4 to 8 parts of water Is heated with stirring to produce roasted vegetables. This roasted vegetable has a water content of 50 to 95 based on its mass.
%, The saccharide content is preferably 5 to 15 parts, the peptide content is preferably 0.5 to 7.5 parts, and the pH is 4.5 to 5.5. preferable. In addition, as the ingredients, for example, beef is cut into a predetermined size, and this is put in a mesh basket to form 0.5 to 3 parts.
% Aqueous sodium citrate solution (25 ° C.) and hold the aqueous solution at 85 to 98 ° C. for 5 to 30 minutes to recover the boiled beef. On the other hand, it is preferable to stock the above solution. In addition, vegetables cut into, for example, 10 to 20 mm square are prepared as ingredients.

Next, a curry sauce is produced using the above-mentioned raw materials. That is, 10 to 16 parts of the roux is put into a heating pot, and then 0.1 to 0.3 parts of milk raw material, 1 to 3 parts of sugar,
Amino acid-based seasoning 0.5-1.5 parts, vegetable raw material 0.5-
1.5 parts and 30 to 50 parts of water are put into the heating pot, and then 20 to 30 parts of the roasted vegetables are put into the heating pot. Further, 8 to 12 parts of the above stocked aqueous solution is put into a heating pot. Then, these raw materials in the heating pot are heated while being stirred, and the heating is terminated when the temperature reaches 90 to 100 ° C. Here, turmeric and star anise can be included in the curry powder, but can also be added at the end of this heating. Further, the extract of these spices can be included in the curry sauce raw material at any stage, but can be added, for example, at the end of this heating. For example, 1.0 to 3.5 g / 10
When using turmeric with a curcuminoid content of 0 g, 0.5 to 6.0% can be used, based on the weight of the liquid or pasty material, and 0.2 to
When using star anise having an anethole content of 0.7 g / 100 g, 0.08 to 5.0% can be used based on the weight of the liquid or pasty material.
When turmeric or star anise is added at this point, it is preferable to heat the raw material in the heating kettle at 85 to 98 ° C. for 5 to 15 minutes while further stirring.
In this way, the curry sauce can be manufactured.
The curry sauce thus produced can be filled in a heat-resistant container such as a retort pouch by a conventional method. Next, the beef ingredients and vegetable ingredients are filled in this container. After sealing the container, by a conventional method, for example, 120 to 1
A retort curry can be produced by performing a retort treatment so that the F0 value becomes 4 to 30 at 25 ° C.

[0017]

Industrial Applicability According to the present invention, it is possible to provide a retort food product in which generation of retort odor during retort sterilization treatment and deterioration of flavor over time during storage are efficiently suppressed. Further, the retort food of the present invention has a good flavor balance of the spices in the whole food, for example, while making the aroma of the spice stand out, the spice has a good flavor, and the umami, It may have a sweet, sour, or salty flavor. Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the following Examples.

[0018]

Example 1 (1) Preparation of curry powder A curry powder containing 25.0% of turmeric powder I was prepared. (2) Production of wheat flour roux 6 parts of wheat flour, 1 part of lard and 4 parts of beef tallow are put into a heating pot A equipped with a stirring blade, and the stirring blade is rotated (rotation speed: 30 rp).
m), heating was started, the product temperature was reached to 130 ° C. in 30 to 40 minutes, and when it reached 130 ° C., 2 parts of the curry powder was further added. Since the product temperature dropped due to the addition of this curry powder, it was further heated to reach the product temperature of 125 ° C. When the product temperature reached 125 ° C., the heating of the heating pot A was stopped, and the product temperature was changed to 115-125 ° C. with the residual heat. The temperature was kept for 5 minutes, and then the product temperature was cooled to 90 ° C. or lower to produce flour roux.

(3) Production of roasted vegetables Peeled onions, washed, and cut into pieces of about 20 mm square using a dicer to obtain 15 pieces of shredded onion, 2 parts of oil and fat (pork tallow, tallow, butter) , 1 part meat extract, 1 protein hydrolyzate
Parts, 1 part of apple paste, and 6 parts of water are put into a heating pot B equipped with stirring blades, and the stirring blades are rotated (rotation speed: 20r
pm), heating was started to reach a product temperature of 95 ° C, and the product was boiled at 95 to 100 ° C for 40 minutes to produce roasted vegetables. The water content of this roasted vegetable was 78.5%, the sugar content was 8.3%, the peptide content was 3.5% and its pH was 5.0.

(4) Manufacture of ingredients (beef) Beef is about 30 mm × 30 mm × 7 mm using a dicer.
Cut into pieces and put the cut beef in a mesh basket 1
% Sodium citrate aqueous solution (25 ° C.), heat the aqueous solution to 95 ° C., hold at 95 ° C. for 20 minutes for boil treatment, then pull up the mesh basket from the aqueous solution and boil treatment Collected beef. Also,
On the other hand, the above aqueous solution is collected in a stock tank and
The stock was kept at 0 ° C. After stocking for 1 hour, beef-derived fats and oils floated on the surface of this aqueous solution, and beef-derived lye was collected on the bottom. (5) Manufacture of ingredients (vegetables) Carrots and potatoes were peeled off, washed, and diced into about 15 mm square using a dicer.

(6) Production of Curry Sauce The flour roux in the heating kettle A was sent to another heating kettle C equipped with stirring blades via a pipe equipped with a pump. Next, 0.2 parts of milk raw material, 2 parts of sugar, 1 part of salt, 1 part of sodium glutamate, 1 part of tomato paste, and 3 parts of water.
8.8 parts were put into the heating kettle C. Next, the roasted vegetables in the heating pot B were sent to the heating pot C through a pipe equipped with a pump. Next, the aqueous solution 1 existing in the center of the above stock tank
0 part was sent to the heating kettle C through a pipe equipped with a pump. Next, the stirring blade of the heating pot C is rotated (rotation speed: 20 rp
m) and start heating to reach 95 ° C.,
When the temperature reaches ℃, stop heating in the heating pot C and add 0.2 parts of star anise powder and turmeric powder II.
A curry sauce was produced by charging a mixture of 0.5 parts and 6.3 parts of water and maintaining the product temperature of 90 to 95 ° C. for 10 minutes while rotating the stirring blade. In addition, all or part of the starch contained in this is gelatinized by the above heat treatment.

(7) Manufacture of retort curry The curry sauce in the heating kettle C is sent to a filling machine via a pipe equipped with a pump, and 160 g of the retort pouch is filled from the filling machine and manufactured as an ingredient. The resulting retort pouch was filled with 10 g of ginseng, 25 g of potato and 5 g of beef, and the retort pouch was sealed and subjected to retort treatment at 122 ° C. for 20 minutes to produce a retort curry containing the retort pouch (F0 value 8). In addition, this retort curry has an opening of 2000 μm based on its mass.
It contained 25% of a solid ingredient having an on size.

(8) Quality of retort curry This curry had suppressed the stuffy odor (retort odor) peculiar to retort foods. When it was eaten after being stored for 60 days, deterioration of the flavor and color tone of the curry sauce was suppressed. In the curry, the scent of the spice was outstanding, and the flavor of the spice was well extracted. The curry had a savory, sweet, and sour flavor, that is, a refreshing but firm umami. The curry had a good flavor such as dairy ingredients and tomato paste. The beef was juicy and had a soft texture.

(9) Method for measuring curcuminoid content in turmeric powder I and curcuminoid content in the above turmeric powder II Preparation of test solution Turmeric powder I or turmeric powder II
0.50 g was weighed in a 100 ml volumetric flask, 80 ml of methanol was added, and the mixture was ultrasonically extracted until the remaining color disappeared. After the extract was cooled, it was made up to 100 ml with methanol. Centrifuge part of it (3000
(rpm, 10 min), 1 ml of the supernatant was taken and made 50 ml with methanol, and this was used as a sample solution. Measurement of curcuminoid content Using the above test solution, the curcuminoid content was measured by high performance liquid chromatography under the following conditions. <Conditions> ・ Detector: UV-Visible absorptiometer ・ Column: Kanto Chemical column Mightysil RP-18 GP250-
4.6 (5 μm) ・ Mobile phase: 50% acetonitrile solution (containing 0.1% phosphoric acid) ・ Column temperature: 40 ° C ・ Flow rate: 1.0 ml / min ・ Wavelength 420 nm The above turmeric powder I obtained by this measuring method
The curcuminoid content in the product was 1.39 g / 100 g. The curcuminoid content in the turmeric powder II was 2.22 g / 100 g.

(10) Method for measuring anethole content in star anise powder Preparation of test solution 3 g of star anise powder was weighed in a 500 ml round bottom flask (for distillation), and 50 ml of water and a few drops of defoaming silicon were added. . Separately, 1000 ml of water was placed in a 1000 ml round bottom flask (for steam generation). A 1000 ml round bottom flask (for steam generation) was heated and steam distilled until the distillate in the 500 ml Erlenmeyer flask was 200 ml. The distillate was then transferred to a 500 ml separatory funnel. To this, 20 g of sodium chloride and 50 ml of diethyl ether were added, and the mixture was vigorously shaken for 1 minute and then left to stand, and the diethyl ether layer was transferred to a 300 ml Erlenmeyer flask. 50 ml of diethyl ether was added to the aqueous layer, and the same operation as above was performed to put the diethyl ether layer into a 300 ml Erlenmeyer flask. An appropriate amount of anhydrous sodium sulfate was added thereto, and the mixture was allowed to stand for 15 minutes while shaking, and then filtered in a ground vacuum concentrator. Diethyl ether 10m
The operation of washing a 300 ml Erlenmeyer flask with 1 and washing the residue on the filter paper with the washing solution was repeated twice. Both washings were combined in the vacuum concentrator and most of diethyl ether was removed at 40 ° C. or lower to 10 ml, which was used as a test solution.

Measurement of anethole content Using the above test solution, the anethole content in the star anise powder was measured by gas chromatography under the following conditions. <Conditions> Column: J & W DB-MAX (inner diameter 0.25 mm, length
30m, film thickness 0.25μm) ・ Column temperature: Hold at 40 ℃ for 0.5 minutes, and then raise the temperature at 2 ℃ per minute. After reaching 60 ° C, the temperature is raised to 180 ° C at 4 ° C per minute. Then hold for 15 minutes. -Inlet pressure: 65 Kpa-Inlet temperature: 250 ° C-Transfer line temperature: 250 ° C The anethole content in the star anise powder obtained by this measuring method was 0.54 g / 100 g.

(11) Method for measuring curcuminoid content in liquid or pasty material (curry sauce) Preparation of sample In order to enhance the fluidity of the retort curry, the retort pouch was once boiled in hot water at 98 ° C for 5 minutes. Then, the retort pouch was opened, and in order to remove the solid ingredients from the retort curry, the contents were passed through a sieve with an opening of 2000 μm, and this was used as a sample (liquid or paste). Preparation of test solution To 10 g of sample, 25 ml of n-hexane and 5 m of 10% HCl
1, 50% methanol (50 ml) is added, and the mixture is homogenized for 5 minutes and then centrifuged at 3000 rpm for 5 minutes. Then, a 50% methanol layer was collected and used as a curcuminoid extract. After this extract was filtered with a cotton plug, 40 ℃
The following is concentrated under reduced pressure until the methanol is distilled off. A chemically modified silica gel (ODS) cartridge column washed with methanol and water in advance has a flow rate of about 3 ml / mi.
Load with n to retain the curcuminoids. Then, after washing with 10 ml of water, the curcuminoid is eluted with 10 ml of methanol. This eluate was dried under reduced pressure at 40 ° C. or lower, and 2 ml of methanol was added to the residue to dissolve it, to obtain a test solution. Measurement of Curcuminoid Content Using the above test solution, determine the amount of curcuminoid contained in the liquid or paste (curry sauce) by high performance liquid chromatography under the conditions described in “(9) Measurement of curcuminoid content” above. It was measured. The curcuminoid content in the curry sauce obtained by this measuring method was 0.0039 g / 100 g.

(12) Method for measuring content of anethole in liquid or paste (curry sauce) Preparation of sample To enhance the fluidity of the retort curry, the retort pouch was once roasted in hot water at 98 ° C for 5 minutes. Then, the retort pouch was opened, and in order to remove the solid ingredients from the retort curry, the contents were passed through a sieve with an opening of 2000 μm, and this was used as a sample (liquid or paste). Preparation of test solution 40 g of a sample was weighed in a 500 ml round bottom flask (for distillation), and 50 ml of water and a few drops of defoaming silicon were added. Separately, add water to a 1000 ml round bottom flask (for steam generation).
000 ml was added. A 1000 ml round bottom flask (for steam generation) was heated and steam distilled until the distillate in the 500 ml Erlenmeyer flask was 200 ml. The distillate was then transferred to a 500 ml separatory funnel. To this, 20 g of sodium chloride and 50 ml of diethyl ether were added, and the mixture was vigorously shaken for 1 minute and then left to stand, and the diethyl ether layer was transferred to a 300 ml Erlenmeyer flask. 50 ml of diethyl ether was added to the aqueous layer, and the same operation as above was performed.
The diethyl ether layer was combined with a 300 ml Erlenmeyer flask. An appropriate amount of anhydrous sodium sulfate was added thereto, and the mixture was allowed to stand for 15 minutes while shaking, and then filtered in a ground vacuum concentrator. 300 with 10 ml of diethyl ether
The operation of washing the Erlenmeyer flask of ml and washing the residue on the filter paper with the washing solution was repeated twice. Both washings were combined in the vacuum concentrator and most of diethyl ether was removed at 40 ° C. or lower to 10 ml, which was used as a test solution.

Measurement of anethole content Using the above test solution, the aethole contained in the liquid or paste (curry sauce) was analyzed by gas chromatography under the conditions described in "(10) Measurement of anethole content" above. The quantity was measured. The anethole content in the curry sauce obtained by this measuring method is 0.00
It was 087 g / 100 g.

(13) Method for measuring dry mass of liquid or paste (curry sauce) Weighing can (inner diameter 55 mm, bottom inner diameter 50 mm, depth 3)
2g of curry sauce was weighed on a 5mm one whose constant weight was determined, dried for 16 hours at 105 ° C, and the amount of water evaporated (g / 100g) was measured. The dry mass (g / 100 g) of the curry sauce was obtained by subtracting 2 g of the sauce. The dry mass of the above curry sauce obtained by this measuring method is 21.2.
It was 3 g / 100 g.

(14) Characteristics of the above liquid material or paste material (curry sauce)

   ─────────────────────────────────────────────────── ─── Continued front page    F term (reference) 4B021 LA05 LP01 LP07 LW10 MC08                       MK05 MK16                 4B036 LC01 LE02 LE05 LF05 LH05                       LH34 LK01 LP01 LP19 LP21

Claims (14)

[Claims] 1. A food containing a fat or oil, a pregelatinized starch and a spice, and a liquid or paste in the form of dispersion or dispersion and dissolution of these in a heat-resistant container, which is hermetically sealed and retort-treated. In the retort food product, the liquid material or paste-like material is 1500-150.
Has a viscosity of 00 mPa · s (B-type viscometer, 60 ° C.),
It has a pH of 4.8 to 5.8 and contains 0.002 to 0.24% by mass of curcuminoid and 0.0015 to 0.14% by mass of anethole, based on its dry mass. Retort foods characterized by the following. 2. The liquid matter or paste-like matter has a curcuminoid content of 0.005 to 0.005 based on its dry mass.
The retort food according to claim 1, wherein the retort food is contained in a proportion of 0.1% by mass. 3. The liquid material or paste-like material contains anetole in an amount of 0.0015 to 0.0015 based on its dry mass.
The retort food according to claim 1 or 2, wherein the retort food is contained in a proportion of 0.056% by mass. 4. The liquid or paste material is 150
Viscosity of 0 to 10000 mPa · s (B type viscometer, 60
C.) The retort food product according to claim 1. 5. The method according to claim 1, further comprising a solid ingredient having an opening size of 2000 μm on.
The retort food according to the item. 6. The retort food product according to claim 1, wherein the liquid material or paste-like material is a curry sauce. 7. The liquid or paste-like material has an L value of 28 to 38, an a value of 2 to 8 and a b value of 13 to 13 measured by a spectrocolorimeter.
The retort food according to any one of claims 1 to 6, which has 23. 8. The liquid material or paste-like material has an L value of 30 to 36, an a value of 3 to 7 and a b value of 16 to 16 measured by a spectrocolorimeter.
The retort food according to claim 7, having 20. 9. The liquid or pasty material is 5.0
The retort food according to any one of claims 1 to 8, which has a pH of 5.7. 10. The retort food according to any one of claims 1 to 9, wherein the liquid material or paste-like material has a lipid content of 5.0 to 12 mass% based on the mass thereof. 11. The retort food product according to claim 10, wherein the liquid material or paste-like material has a lipid content of 5.5 to 9.0 mass% based on the mass thereof. 12. The retort food according to claim 1, wherein the liquid material or paste-like material has a salt content of 0.8 to 1.2 mass% based on the mass thereof. 13. The retort food product according to claim 12, wherein the liquid material or paste-like material has a salt content of 0.85 to 1.05% by mass based on the mass thereof. 14. The retort food product according to claim 1, wherein the heat-resistant container is a retort pouch.