JP2006149285A - Emulsifying retort sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide emulsifying retort sauce containing starch and oil and fat and having moderate thickness, fluidity instantly spreading in the mouth and softness together in spite of being subjected to retort treatment. <P>SOLUTION: The emulsifying retort sauce is such that albumen is almost evenly scattered on an emulsifying liquid part containing starch and oil and fat and the albumen content is 0.001-0.2 pt.mass at 1 pt.mass of the starch in terms of albumen solid. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to emulsified retort sauces containing starch and fats and oils, and more specifically, emulsification that combines moderate thoroughness, fluidity and smoothness that spreads instantly in the oral cavity despite being retorted. Related to retort sauces.

  An emulsified sauce made using roux made of starch such as wheat flour or fats such as butter is a kind of basic sauce of western cuisine, and examples thereof include white sauce and brown sauce. In addition to the fragrance and taste, the taste of these sauces is influenced not only by the aroma and taste, but also by the properties of the source such as moderate thickness, fluidity and smoothness that instantly spreads in the oral cavity. Specific properties desired for such a sauce using starch and fat are formed by complicated involvement of starch-derived amylose, amylopectin and emulsified fat and the like.

  Conventionally, retort products that can be stored for a long time at room temperature by filling and sealing sauces etc. in heat-resistant containers such as pouches, and retort treatment, are emulsified using the aforementioned starch and fats and oils When retorting the sauce, the state of starch and emulsified oil changes due to the high temperature heating by retorting, and the proper fluidity and smoothness that spreads instantly in the oral cavity are impaired, resulting in stickiness in the oral cavity. There was a problem that it became a property with a bad aftertaste.

  As a technique for preventing the adverse effects of starch due to retort treatment, a technique using a specific starch that is resistant to heating and hardly changes in physical properties has been proposed. For example, Japanese Patent Laid-Open No. 6-7124 (Patent Document 1) proposes a retort food excellent in texture and flavor using wet heat-treated starch, and Japanese Patent Laid-Open No. 9-47263 (Patent Document 2). Has proposed a retort food that uses rice starch and has an excellent texture and flavor. Furthermore, as a technique for improving the emulsification stability of a sauce containing starch and fats and oils, for example, Japanese Unexamined Patent Publication No. 2000-279139 (Patent Document 3) firstly heats a source material containing starch, fats and oils and water. Manufacturing method for obtaining a sauce having a fine texture and a smooth texture by emulsifying the cooked sauce, and then emulsifying the cooked sauce, performing a second heat treatment, filling and sealing the container, and performing a retort treatment Has been proposed.

  However, the retort food using the specific starch proposed in the aforementioned Patent Documents 1 and 2 has a sticky texture although it can prevent the change in the physical properties of the starch due to the retort treatment to some extent. there were. In addition, the method proposed in Patent Document 3 has a complicated manufacturing process, and the effect of improving the properties of the manufactured sauce is not sufficient.

  On the other hand, although different from the problem of preventing changes in properties when retorting the emulsified sauces using starch and fats and oils of the present invention, as a technique relating to a retort sauce containing a water-soluble protein, JP-A-8- No. 322520 (Patent Document 4) uses an aqueous protein raw material and an oil and fat raw material, and uses lysolecithin, xanthan gum and modified starch as a quality improving material, thereby preventing fat separation and stringiness by retorting. Retort sauce has been proposed. Japanese Patent Laid-Open No. 2002-355011 (Patent Document 5) discloses a method for producing retort sauces containing egg yolk and milk protein, wherein the aqueous dispersion containing egg yolk and salt is heated and then homogenized. A method for producing retort sauces that prevents aggregation of milk proteins and egg yolk lumps by using the obtained egg yolk treatment solution has been proposed. These techniques are aimed at preventing adverse effects derived from water-soluble proteins in retort sauces containing water-soluble proteins. As is apparent from these documents, it is known that aqueous proteins such as egg protein and milk protein, especially egg protein having heat coagulation ability, adversely affect the physical properties of the sauce by retort treatment.

JP-A-6-7124 JP-A-9-47263 JP 2000-279139 A JP-A-8-322520 JP 2002-355011 A

  Therefore, the object of the present invention is to provide starch and fat-containing emulsified retort sauces that have moderate thickness, fluidity and smoothness that instantly spreads in the oral cavity despite being retorted. It is.

The present inventors have conducted intensive research and surprisingly include a certain amount of egg white that has not been actively used in retort sauces due to its heat-coagulation property and unique flavor. It has been found that, despite being retorted, starch and fat-containing emulsified retort sauces having moderate thickening, fluidity and smoothness that instantly spread in the oral cavity can be obtained, and finally the present invention It came to complete.
In other words, the present invention
(1) Egg white is dispersed substantially uniformly in an emulsified liquid part containing starch and fat, and the egg white content is 0.001 to 0.2 in terms of egg white solid content with respect to 1 part by mass of starch. Emulsified retort sauces that are parts by mass,
(2) The emulsified retort sauce according to (1), wherein the starch content is 1% or more with respect to the liquid part,
(3) The emulsified retort sauce according to (1) or (2), which contains at least a modified starch as the starch.
(4) The emulsified retort sauce according to any one of (1) to (3), wherein the retort sauce is a white sauce,
It is.

  According to the present invention, it is possible to provide starch and fat-containing emulsified retort sauces that have a proper thickening, fluidity and smoothness that instantly spreads in the oral cavity despite being retorted. Can expand demand.

  Hereinafter, the emulsified retort sauces of the present invention will be described in detail. In the present invention, “%” means “mass%”.

  The emulsified retort sauces of the present invention are retort-treated, that is, the sauces prepared in an emulsified form containing starch and fat in the liquid part excluding ingredients are filled and sealed in a heat-resistant container, that is, the food. The product at the center is heated at 120 ° C. for 4 minutes or under conditions that have an effect equivalent to or better than this.

  The emulsified sauces containing starch and fats and oils are not particularly limited as long as they are sauces, stews and soups prepared in an emulsified manner by conventional methods using starch and fats and oils. Examples of the sauce include white sauce, brown sauce, and curry sauce, examples of the soup include cream soup and corn cream soup, and examples of the stew include white stew and beef stew. Among these, compared to soups and stews, the present invention is suitable for a sauce that emphasizes moderate thickening, fluidity and smoothness that spreads instantly in the oral cavity, and particularly preferred for white sauce. is there.

As the starch used, for example, flour such as wheat flour, corn flour, rice flour, wheat starch, corn starch, potato starch, rice starch, raw starch such as tapioca starch, etc., raw materials such as cross-linking treatment, esterification treatment, Cross-linked starch, oxidized starch, modified starch such as etherified starch, esterified starch, etc. that have been subjected to one or more chemical treatments such as etherification treatment and oxidation treatment. Processed starch and the like that have been subjected to the physical treatment.
Among these starches, the use of modified starch as at least a part of the starch is preferable because retort sauces having preferable properties that have both proper thickening, fluidity and smoothness that instantly spread in the oral cavity can be obtained. The ratio of the modified starch to the total starch content is preferably 10% or more, more preferably 30% or more. In addition, even if the ratio of the modified starch to the total content of starch is too high, the proportion of starch that imparts a flavor to the sauces such as wheat flour will be relatively small. The proportion is preferably 90% or less.

  The starch content of the emulsified retort sauces is preferably 1% or more, more preferably with respect to the liquid part excluding ingredients, from the viewpoint of imparting appropriate thickness and helping to emulsify the fats and oils. Is 3% or more, more preferably 5% or more. Moreover, since the viscosity will become high too much even if there is too much starch content, Preferably it is 20% or less with respect to the liquid part except ingredients. In addition, the starch content of this invention is the value which represented the total amount of starches, such as the above-mentioned cereals, raw starch, modified starch, processed starch, etc. which are contained in the liquid part of a product in dry matter conversion.

Moreover, as fats and oils, for example, animal fats and oils such as butter, lard, beef tallow and egg yolk oil, or rapeseed oil, corn oil, olive oil, safflower oil, cottonseed oil, soybean oil, rice oil, corn oil, etc. Examples include vegetable oils such as salad oil. Furthermore, in addition to those obtained by subjecting these fats and oils to treatments such as curing and transesterification, fats and oils obtained by subjecting them to chemical or enzymatic treatments such as MCT (medium chain fatty acid triglycerides) and diglycerides can be mentioned.
The fat content is preferably 1% or more, more preferably more than the liquid part excluding ingredients, from the viewpoint of obtaining a source of favorable properties that have a proper thickening, fluidity and smoothness that spreads instantaneously in the oral cavity. Is 3% or more, more preferably 5% or more. Moreover, since the balance of the flavor of sauces will be destroyed even if there is too much fat content, it is preferably 30% or less with respect to the liquid part except ingredients. In addition, when using what pre-emulsified the said fats and oils, such as synthetic cream and emulsified fats, the fats and oils mix | blended with this emulsion are also contained in the said fat content.

In the present invention, egg white is dispersed substantially uniformly in an emulsified liquid part containing starch and fat, and the egg white content is 0.001 to 0.00 in terms of egg white solid content with respect to 1 part by mass of starch. 2 mass parts, Preferably it is 0.001-0.1 mass part, More preferably, it is 0.01-0.1 mass part. Here, the fact that the egg white is substantially uniformly dispersed in the emulsified liquid part means that the egg white heat denatured product is uniformly dispersed to such an extent that a rough texture is not produced. It means that the average particle diameter of the egg white heat-denatured product is 100 μm or less. Moreover, the egg white solid content is the egg white measured according to the reduced pressure heating drying method described in the third column of Appendix 2 of the Nutrition Labeling Standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176). This is a value calculated by subtracting the amount of water. Therefore, the egg white content in the liquid part of the present invention can be calculated from the egg white solid content of the blended egg white raw material.
By containing egg white in a specific amount with respect to starch in this manner, as shown in the test examples described later, the retort treatment does not result in a bad aftertaste property that is sticky in the oral cavity, Retort sauces having fluidity and smoothness that instantly spread in the oral cavity can be obtained.
On the other hand, if the egg white content is less than the above range, the effect of the present invention is not obtained because it is difficult to spread due to lack of appropriate thickening and sticking to the oral cavity, and the egg white content is from the above range. When the amount is large, not only is it difficult to spread in the oral cavity, but a heat denatured product of egg white is generated by the retort treatment, resulting in a rough and lacking smoothness, and the effect of the present invention cannot be obtained.

  As the egg white to be used, egg white obtained by splitting a shell egg and separating it from egg yolk, egg white from which a part of components such as sugar and lysozyme has been removed, or egg white obtained separately is sterilized, frozen, Egg white that has been subjected to various treatments such as drying can be used. Among these, raw egg white or frozen egg white is preferably used because of its excellent flavor.

In addition to the raw materials described above, the emulsified retort sauces of the present invention include seasonings such as sugar, sodium chloride and sodium glutamate, spices such as pepper, chili and paprika, xanthan gum, locust bean gum, gellan gum and the like. Various additives such as thickeners, emulsifying agents such as sucrose fatty acid esters and lecithin can be appropriately selected and used within a range not impairing the effects of the present invention.
Moreover, ingredients, such as vegetables and meat, can be selected suitably and used as needed.

The method for producing the retort sauces of the present invention is not particularly limited, and the sauce materials described above are mixed and heated by a conventional method to produce sauces, which are filled and sealed in a heat-resistant pouch, and then the retort is prepared. What is necessary is just to process and manufacture.
That is, first, 0.001 to 0.2 parts by mass, preferably 0.001 to 0.1 parts by mass, and more preferably 0.01 to 0 parts by mass in terms of egg white solids based on 1 part by mass of starch, fat and oil, and starch. Prepare 1 part by weight of egg whites, seasonings and sauces such as fresh water. Next, these are put into a kneader equipped with a stirrer, and mixed and heated to 90 ° C. with stirring to produce sauces. Subsequently, the prepared sauces were filled and sealed in a heat-resistant container such as a heat-resistant pouch made of a heat-resistant synthetic resin or a laminate of a metal such as aluminum foil and a heat-resistant synthetic resin, and then retorted by an ordinary method to emulsify. Retort sauces are made.

  Hereinafter, the manufacturing method of the emulsified retort sauce of this invention is demonstrated concretely based on an Example and a test example. The present invention is not limited to these examples and test examples.

[Example 1]
49 kg of fresh water is added to a kneader equipped with a stirrer, while stirring, 30 kg of milk, 3 kg of wheat flour, modified starch (cross-linked esterified starch: manufactured by National Starch and Chemical Co., Ltd., trade name “Colflo 67”), raw egg white ( Egg white solid content 11.6%) 1 kg, super white sugar 1 kg, sodium glutamate 1 kg, salt 0.8 kg, xanthan gum 0.2 kg and soybean salad oil 6 kg were added and mixed and heated. After reaching 90 ° C., heating was stopped, 6 kg of fresh cream was added, and the resulting mixture was stirred to obtain 100 kg of white sauce. The amount of moisture evaporated by heating was corrected by adding moisture. Subsequently, 130 g each of the obtained white sauce was filled and sealed in a heat-resistant aluminum pouch (120 mm × 150 mm), sterilized by retort at 120 ° C. for 20 minutes in a hot water type retort, then cooled to obtain a retort white sauce. Made. The produced retort white sauce has a starch content of 5%, a fat content of 6%, and an egg white content of 0.02 parts by mass in terms of egg white solid content with respect to 1 part by mass of starch.
In addition, after storing the retort white sauce at room temperature for 30 days, after heating to 60 ° C and opening and eating, it is moderately thick as a white sauce, with fluidity and smoothness that instantly spreads in the oral cavity It was a preferable thing to have.

[Example 2]
Wheat flour 0.7 kg and butter 0.7 kg were put into a kneader equipped with a stirrer, and heated and roasted at 120 ° C. with stirring to prepare flour roux. Next, 4 kg of soybean salad oil, 20 kg of milk, 0.1 kg of raw egg white (egg white solid content 11.6%), 71.7 kg of fresh water, 1 kg of white sucrose, 1 kg of sodium glutamate, 0.5 kg of salt, and modified starch (Crosslinked esterified starch: manufactured by National Starch and Chemical Co., Ltd., trade name “Colflo 67”) 0.3 kg was added and mixed and heated. After reaching 90 ° C., the heating was stopped to obtain 100 kg of cream soup. . The amount of moisture evaporated by heating was corrected by adding moisture. Subsequently, 130 g each of the obtained cream soup was filled and sealed in a heat-resistant aluminum pouch (120 mm × 150 mm), sterilized by retorting at 120 ° C. for 20 minutes in a hot water type retort, cooled, and retort cream soup was prepared. Made. The produced retort cream soup has a starch content of 1%, a fat content of 4.7%, and an egg white content of 0.01 parts by mass in terms of egg white solids with respect to 1 part by mass of starch.
Also, after storing the prepared retort cream soup at room temperature for 30 days, after heating it to 60 ° C and opening it, it was moderately melted as a cream soup, with fluidity and smoothness that spreads instantly in the mouth. It was a preferable thing to have.

[Test Example 1]
Example 1 is the same as Example 1 except that the amount of raw egg white (egg white solid content: 11.6%) was adjusted so that the content of egg white solid content in the sauce was the amount described in Table 1. Eight types of retort white sauce were made with the same formulation and manufacturing method. In addition, the reduction | decrease amount or increase part at the time of adjusting the compounding quantity of a raw egg white was correct | amended with the compounding quantity of fresh water.
Next, the eight types of retort white sauce produced were stored at room temperature for 30 days, then heated to 60 ° C., opened and eaten, and the thickness, fluidity and smoothness of the sauce were evaluated.

Evaluation symbol in the table <Evaluation of Thoromi>
A: There is a moderate thickness as a white sauce.
B: Slightly lacking in proper thickening as a white sauce, but not problematic.
C: Slightly lacking in moderate thickness as a white sauce.
D: Lack of moderate thickness as a white sauce.
<Evaluation of fluidity>
A: It has preferable fluidity that spreads instantly in the oral cavity.
B: Although it is somewhat lacking in the preferable fluidity that spreads instantaneously in the oral cavity, there is no problem.
C: Slightly sticky in the oral cavity and difficult to spread.
D: Sticky to the oral cavity and difficult to spread.
<Evaluation of smoothness>
A: It has preferable smoothness.
B: Slightly less preferred smoothness but no problem.
C: Slightly rough and lacks smoothness.
D: It is rough and lacks smoothness.

From Table 1, a retort white sauce containing a specific amount of egg white with respect to starch, that is, a retort white whose egg white content is 0.001 to 0.2 parts by mass in terms of egg white solid content with respect to 1 part by mass of starch. It can be understood that the source is a property having no problem in terms of moderate thickness, fluidity that spreads instantly in the oral cavity, and smoothness. Among them, the retort white sauce whose egg white content is 0.001 to 0.1 parts by mass in terms of egg white solid content with respect to 1 part by mass of starch is preferable because it has a preferable fluidity that instantly spreads in the oral cavity. The retort white sauce having an egg white content of 0.01 to 0.1 parts by mass in terms of egg white solid content with respect to 1 part by mass of starch was more preferable because it has a suitable thickness as a white sauce.
On the other hand, retort white sauce with less egg white content than the above range, that is, retort white sauce not containing egg white and egg white content is 0.0001 parts by mass in terms of solid content with respect to 1 part by mass of starch. It can be understood that a certain retort white sauce does not have a proper thickness as a white sauce and is sticky to the oral cavity and hardly spreads. On the other hand, a retort white sauce having an egg white content larger than the above range, that is, a retort white sauce having an egg white content of 0.3 parts by mass in terms of solid content with respect to 1 part by mass of starch is sticky in the oral cavity and hardly spreads. It can be understood that it is rough and lacks smoothness.

Claims (4)

Egg white is dispersed substantially uniformly in an emulsified liquid part containing starch and fats and oils, and the egg white content is 0.001 to 0.2 parts by mass in terms of egg white solid content with respect to 1 part by mass of starch. Emulsified retort sauces characterized by being. The emulsified retort sauce according to claim 1, wherein the starch content is 1% or more with respect to the liquid part. The emulsified retort sauce according to claim 1 or 2, comprising at least a modified starch as the starch. The emulsified retort sauce according to any one of claims 1 to 3, wherein the retort sauce is a white sauce.