JP2006304719A - Method for producing liquid retort food containing ingredient - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a liquid retort food in which as the ingredients, vegetables easily breakable by cooking are included, and have soft and melting palate feeling of the vegetables as the ingredients in spite of being subjected to a retort treatment, and retain the shape of the ingredients. <P>SOLUTION: This method for producing the liquid retort liquid food which contains as the ingredients vegetables of hardness of (5×10<SP>4</SP>N)/m<SP>2</SP>or below and has viscosity of a whole product of ≥15cm as a measured value with a KO type Bostwick viscosimeter. The method comprises adjusting a seasoning liquid before a retort treatment with an organic acid and crosslinking starch and/or starch subjected to a hygrothermal treatment so that the viscosity of the whole product before and after the retort treatment as a measured value with a KO type Bostwick viscosimeter becomes ≤15cm before the retort treatment and at least 2cm lower to become ≥15cm after the retort treatment, and filling and sealing the seasoning liquid and the ingredients containing at least vegetables in a heat-proof container followed by the retort treatment. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a retort liquid food containing ingredients such as stewed dishes, sauces or soups with relatively low viscosity containing vegetables that are easily boiled as ingredients, and more specifically, retort treatment. Nevertheless, the present invention relates to a method for producing a retort liquid food containing ingredients that has a texture that softly melts the vegetables, and that maintains the shape of the ingredients.

  Liquid foods with ingredients such as carrots, radishes, potatoes and other vegetables and meats that are easy to boil, and ingredients such as sauces and soups are soft and the ingredients are boiled for a long time A full-fledged food that has a meltable texture and that maintains its shape is desired. In addition, when such dishes are provided to persons with reduced chewing function such as infants and elderly people with weak chewing function, it is particularly desirable that the food be soft and easy to chew.

  On the other hand, there is a retort food subjected to a retort treatment as a processed food produced in the food industry. Retort food can be stored at room temperature for a long period of time because it is sterilized by heating at 120 ° C for 4 minutes at the core temperature or by heat treatment under the same or higher efficacy. It is.

  However, since the retort treatment is an excessive heat treatment on the product as described above, when applied to a liquid food containing a relatively low viscosity ingredient containing the above-mentioned vegetables that are easily boiled as ingredients, There was a problem that the blended vegetables were boiled and the original shape could not be left, and as a result, the commercial value was impaired.

  For example, as disclosed in Japanese Patent Application Laid-Open No. 9-327276 (Patent Document 1), as a method for preventing vegetable boiling due to heat treatment such as retort treatment, the vegetable ingredients are used in advance. A method is known in which an aqueous solution containing sugar and / or sugar alcohol and an organic acid is impregnated and then retorted by adding it to curry or stew. However, according to this method, the vegetable ingredients are impregnated with an aqueous solution containing sugar and / or sugar alcohol and an organic acid. Further improvement is desired.

Japanese Patent Laid-Open No. 9-327276

  The object of the present invention is to include vegetables that are easy to boil as ingredients, and despite being retorted, the vegetables that are ingredients have a texture that softly melts, and the shape of the ingredients The manufacturing method of the maintained retort liquid food containing ingredients is provided.

As a result of intensive studies to solve the above problems, the present inventors have finally completed the present invention.
In other words, the present invention
(1) A method for producing a retort liquid food containing ingredients, wherein the ingredients include vegetables having a hardness of 5 × 10 ⁴ N / m ² or less, and the viscosity of the whole product is 15 cm or more as measured by a KO Bostwick viscometer. In addition, the viscosity of the whole product before and after the retort treatment is 15 cm or less before the retort treatment and 15 cm or more after the retort treatment, and the viscosity of the whole product before and after the retort treatment is 15 cm or less. Ingredient retort liquid food that is adjusted with organic acid, cross-linked starch and / or wet heat-treated starch, and retort-treated after filling and sealing the seasoning liquid and ingredients containing at least vegetables in a heat-resistant container Manufacturing method,
(2) The method for producing a retort liquid food containing ingredients according to (1), wherein the retort treatment is performed under a condition where the F ₀ value is 10 minutes or more,
(3) The compounding amount of the organic acid is 0.005 to 0.5% with respect to the product, and the total compounding amount of the cross-linked starch and / or the wet heat-treated starch is 0.5 to 5% with respect to the product ( 1) or a method for producing a retort liquid food containing ingredients according to (2),
(4) The method for producing a retort liquid food containing ingredients according to any one of (1) to (3), wherein the sodium content is 500 mg or less per 100 g of product,
It is.

According to the method for producing a retort liquid food containing ingredients according to the present invention, the vegetables that are easy to boil are included as ingredients, and the food that is the ingredients is soft and melted despite being retorted. It is possible to provide a retort liquid food containing ingredients that maintains the shape of the ingredients.
Therefore, not only can it be applied to stewed dishes with relatively low viscosity where such properties are desired, and full-scale food retort products such as sauces or soups with ingredients, but also infants with weak chewing function These demands can be expanded by applying them to baby foods for the elderly and foods for nursing care for those with reduced chewing function such as the elderly.

  Hereinafter, the manufacturing method of the retort liquid food containing ingredients of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, the term “retort liquid food containing ingredients” means that a liquid food such as stewed dishes, sauces or soups having a relatively low viscosity containing at least vegetable ingredients is filled and sealed in a heat-resistant container. It means what has been processed.
Retort liquid food containing low-viscosity ingredients containing such vegetables as ingredients is difficult to leave the original shape due to overheating due to excessive heating due to retort processing, According to the present invention, a retort liquid food containing ingredients having a texture that softly melts the vegetables as ingredients and that maintains the shape of the ingredients can be obtained.

In the method for producing a retort liquid food containing ingredients of the present invention, first, vegetable ingredients and seasoning liquid are prepared.
The vegetables used as ingredients are not particularly limited as long as they are provided for food, but are easy to boil by excessive heating due to retort treatment, for example, onion, carrot, radish, potato, sweet potato, taro, etc. Can be mentioned. According to the present invention, since a retort liquid food that maintains the shape of the vegetable ingredients can be obtained, the present invention can be suitably implemented in such a retort liquid food containing ingredients that are easily boiled. . In addition, as raw materials for these vegetables, in addition to raw vegetables, those that have been pretreated by boiling or the like, those that have been thawed from frozen products, and the like can also be used.

The smaller the vegetable ingredients are, the easier it is to boil by excessive heating due to the retort treatment. According to the present invention, a retort liquid food that maintains the shape of the vegetable ingredients can be obtained. Therefore, the present invention can be suitably implemented in such a retort liquid food containing ingredients including ingredients of smaller vegetables that are easily boiled. Specifically, the present invention can be suitably implemented in a retort liquid food containing ingredients with a vegetable ingredient volume of preferably 3 cm ³ or less, more preferably 1 cm ³ or less. In addition, when provided to persons with reduced masticatory function, such as infants and elderly people with weak masticatory functions, it is possible to make chewing easier by reducing the size of the ingredients. Incidentally, it is preferable that the 0.1 cm ³ or more because the size of the ingredients can not taste the flavor of even ingredients too much small.

  As a seasoning liquid, a Japanese-style (soy sauce tailoring, miso tailoring, etc.), Western style (consomme, tomato, cream etc.), Chinese (chicken etc.) seasoning can be used, but the present invention is a retort treatment. The viscosity of the entire seasoning liquid before and after the retort treatment is 15 cm or less, preferably 13 cm or less before the retort treatment as measured by a KO-type Bostwick viscometer, and is preferably reduced by at least 2 cm after the retort treatment, preferably It is characterized by adjusting with an organic acid and a cross-linked starch and / or wet heat-treated starch so as to be reduced by 3 cm and as a result, become 15 cm or more, preferably 17 cm or more. In addition, the measured value of the viscosity of the product with a KO-type Bostwick viscometer (manufactured by Fukaya Seiki Co., Ltd.) is filled with a sample with a product temperature of 20 ° C filled in the viscometer sample input part while mixing the ingredients and liquid part. This is a value obtained by measuring the distance from the sample flow-up to the sample outflow tip after 30 seconds.

  Thus, by adjusting the viscosity of the whole product before and after the retort treatment with the organic acid and the cross-linked starch and / or the wet heat-treated starch so as to satisfy the above conditions, as is clear from the test examples described later, Even in a relatively low-viscosity retort liquid food, it is possible to prevent the vegetable ingredients from boiling down due to excessive heating during retort processing. This is because the compounded organic acid acts on the surface of the vegetable ingredients to prevent boiling, and the specific starch that does not easily decrease in viscosity even after retort treatment is added to the product before retort treatment. When the total viscosity is 15 cm or less, preferably 13 cm or less as measured by a KO Bostwick viscometer, the ingredients become difficult to move in the seasoning liquid at the initial stage of the retort treatment, thereby preventing boiling. This is presumed to be due to this. In the present invention, the starch that is difficult to decrease in viscosity by such retort treatment is used in combination with an organic acid and heated excessively, whereby the starch gradually decomposes with the organic acid during the retort treatment, and gradually slows over time. The viscosity decreases to a retort liquid food with a relatively low viscosity. In this way, the synergistic effect of preventing the ingredients from moving in the seasoning liquid for a long time from the initial stage of the retort treatment and the action of the organic acid on the surface of the vegetables ingredients, It is assumed that boiling will be prevented.

  On the other hand, when the organic acid is not blended in the seasoning liquid, the organic acid does not act on the surface of the vegetable ingredients, or the vegetable ingredients are prevented from boiling due to excessive heating of the retort treatment. I can't. Also, if the viscosity of the whole product before retort treatment is not 15 cm or less as measured with a KO Bostwick viscometer, the ingredients may be easy to move in the seasoning liquid during retort treatment. It cannot prevent boiling. Furthermore, when the cross-linked starch and / or wet-heat-treated starch is not used as the starch, and when processed starch such as oxidized starch or raw starch such as potato starch is blended, the viscosity of the whole product before retorting is 15 cm or less. Even if there is an organic acid, the excessive heating due to the retort treatment with or without organic acid causes the viscosity to drop rapidly immediately after the start of the retort and the ingredients become easy to move in the seasoning liquid. It is impossible to prevent the ingredients from collapsing.

  Thus, in the present invention, the viscosity of the entire product after retorting is reduced by reducing the viscosity by retorting, but the entire product after retorting is processed even if the viscosity of the whole product before retorting is too high. Therefore, the viscosity of the entire product before the retort treatment is preferably 3 cm or more, more preferably 5 cm or more, as a value measured with a KO Bostwick viscometer.

The organic acid used in the present invention is not particularly limited as long as it is used for food, and examples thereof include ascorbic acid, acetic acid, citric acid, malic acid, gluconic acid, lactic acid, or a mixture thereof. It is done. In addition, you may use the vinegar etc. which contain 1 or more types of these organic acids.
Among these organic acids, ascorbic acid, acetic acid, and vinegar mainly composed of acetic acid are particularly preferable because they have a remarkable effect on preventing the ingredients from being boiled and have little influence on the flavor of the product.

  The blending amount of the organic acid is such that the viscosity of the whole product before and after the retort treatment is 15 cm or less, preferably 13 cm or less before the retort treatment as measured by a KO Bostwick viscometer. In addition, the amount after the retort treatment is reduced by at least 2 cm, preferably by 3 cm, and as a result, it is 15 cm or more, preferably 17 cm or more. However, it is preferable to set it as 0.005-0.5% with respect to a product, and it is more preferable to set it as 0.01-0.1%. If the blending amount is too small from the above range, it will be difficult to obtain the effect of preventing the ingredients from collapsing, and it will be difficult to reduce the viscosity of the entire product during the retort treatment. In addition to providing, the ingredients tend to be acid modified and hardened. Here, in particular, in order to significantly reduce the viscosity of the entire product during the retort treatment, the pH of the product before the retort treatment is preferably 6.5 or less, more preferably 6. It is preferable to adjust to 0 or less. In addition, even if the pH is too low, not only does it affect the flavor of the product, but the ingredients tend to become acid-modified and hard, so the pH of the product before retort treatment is preferably adjusted to 5.0 or higher It is preferable to do. The pH is a value obtained by measuring a product having a product temperature of 20 ° C. using a pH measuring device “F-22” manufactured by Horiba, Ltd.

  The cross-linked starch used in the present invention is a starch in which a polyfunctional group is bonded to two or more hydroxyl groups in the starch and cross-linked within the starch molecule or between the starch molecules. Further, as the cross-linked starch of the present invention, It also includes starches that have been processed by a combination of crosslinking and other processing. Examples of such cross-linked starch include phosphoric acid cross-linked starch, adipic acid cross-linked acetyl starch, phosphoric acid cross-linked acetyl starch, phosphoric acid cross-linked hydroxypropyl starch, and phosphoric acid monoesterified phosphoric acid cross-linked starch.

The wet heat-treated starch is a product obtained by heat-treating starch in the presence of saturated steam at around 100 ° C., for example, the method described in JP-A-4-130102, ie, placing the starch under reduced pressure. After that, the starch is heated for a predetermined time by performing pressure heating by introducing steam or repeating this operation, and then cooled and pulverized.
In the present invention, among the crosslinked starch and the wet heat-treated starch, it is preferable to use the wet heat-treated starch from the viewpoint of improving the flavor of the product.
In addition, as the raw material starch of the cross-linked starch and wet heat-treated starch is not particularly limited, waxy corn starch or tapioca starch is preferred because it is more difficult to reduce the viscosity due to retort treatment, and easy to prevent boiling. Waxy corn starch is more preferred.

  The blended amount of the cross-linked starch and / or wet-heat-treated starch is such that the viscosity of the whole product before and after the retort treatment is 15 cm or less before the retort treatment as measured by a KO Bostwick viscometer. From the point that it is preferably 13 cm or less and at least 2 cm lower, preferably 3 cm lower after the retort treatment, resulting in 15 cm or more, preferably 17 cm or more. However, the total blending amount of the cross-linked starch and / or wet heat-treated starch is preferably 0.5 to 5%, more preferably 1 to 3% with respect to the product. If the blending amount is less than the above range, it is difficult to adjust the viscosity of the entire product before the retort treatment to be within the above range, and it is difficult to prevent the ingredients from moving in the seasoning liquid during the retort treatment for a long time. Because of this, it becomes difficult to prevent the ingredients of vegetables from boiling down. On the other hand, if the amount is too large, the viscosity of the entire product before the retort treatment is too high, and the viscosity of the entire product after the retort treatment may not be low.

  In addition to the ingredients mentioned above, the seasoning liquid contains seasonings such as sugar, salt, sodium glutamate, spices such as pepper, chili, paprika, additives such as gums such as xanthan gum, locust bean gum, gellan gum, etc. It can select and mix | blend suitably in the range which does not impair the effect of this invention. In addition, since the seasoning liquid tends to harden the vegetable ingredients when the sodium content derived from salt or the like is too high, the sodium content of the retort liquid food containing ingredients of the present invention is preferably 500 mg or less per 100 g of the product. 200 mg or less is more preferable. The sodium content is a value measured by an atomic absorption method after preparing a sample by a dilute acid extraction method by a conventional method.

  As described above, the seasoning liquid before the retort treatment has a viscosity of 15 cm or less, preferably 13 cm or less before the retort treatment as measured by the KO Bostwick viscometer before and after the retort treatment, and after the retort treatment. May be produced by adjusting the blending amount of the organic acid and the cross-linked starch and / or the wet heat-treated starch so that it is reduced by at least 2 cm, preferably 3 cm, and as a result, 15 cm or more, preferably 17 cm or more. The method may be a conventional method. Specifically, for example, an organic acid and a cross-linked starch and / or wet heat-treated starch are blended in a seasoning liquid of a favorite seasoning, and the starch is gelatinized by heating it to 70 ° C. or more in a double kettle or the like. Can be manufactured.

Next, the seasoning liquid and ingredients containing at least vegetables are put into a heat-resistant container such as a pouch or a molded container made of a metal can, a glass bottle, a heat-resistant synthetic resin, or a laminate of a metal such as aluminum foil and a heat-resistant synthetic resin. After filling and sealing, retort processing (pressure heat sterilization) is performed at a temperature exceeding 100 ° C. by a conventional method. Here, the retort treatment means that the product temperature at the center of the food is heated at 120 ° C. for 4 minutes or under conditions that have the same or higher efficacy. The stronger the retort processing conditions, the more the vegetable ingredients become soft and melted and the batter will tend to boil, but according to the present invention, the retort liquid food that maintains the shape of the vegetable ingredients Since it is obtained, it is a case where retort treatment is performed under such a stronger condition that the above-mentioned boiling easily occurs, specifically, a F ₀ value of 10 minutes or more, and a stronger condition is a F ₀ value of 15 minutes or more. In addition, the present invention can be suitably implemented.

The retort liquid food containing ingredients prepared as described above contains vegetables with a hardness of 5 × 10 ⁴ N / m ² or less as ingredients, and the viscosity of the whole product is retort processed as a measured value with a KO Bostwick viscometer. Compared to before, it is at least 2 cm lower, preferably 3 cm lower, resulting in a retort liquid food with low viscosity ingredients of 15 cm or more, preferably 17 cm or more. Providing retort liquid food with full-fledged ingredients with a soft and meltable texture that has been simmered for a long time, and also for those with reduced chewing function such as infants and the elderly with weak chewing function In terms of ease of chewing, the hardness of the vegetable ingredients of the product is preferably 1 × 10 ⁴ N / m ² or less.
The conventional retort liquid food containing low-viscosity ingredients such as softer vegetables that are easy to boil is caused by excessive heating due to retort processing, and the vegetables mixed as ingredients are boiled and the original shape is lost. Although it was difficult to leave, according to the present invention, a retort liquid food containing ingredients having a texture that the vegetables as ingredients are softly melted and that maintains the shape of the ingredients can be obtained.

  In addition, the hardness of the vegetable ingredients is a value measured according to “(Reference) Test method for baby food” of “Baby Food Guidelines” of No. 57 (issued on June 24, 1996). That is, 100g of liquid food containing ingredients is put into a 500ml beaker, and twice the amount of fresh water is added to this, and the ingredients are gently stirred with a stir bar to avoid breaking the ingredients. After repeating 3 times, drain the material to obtain ingredients, and use any five of these ingredients (if there are several different kinds of vegetables, for each kind of vegetables) Using a device capable of measuring the compressive stress of a substance, using a plunger with a diameter of 3 mm, a compression penetration rate of 10 mm / s, a clearance of 30% of the sample thickness, and a value measured at a measurement temperature of 20 ° C. The average value (for those containing a plurality of different types of vegetables, for each type of vegetable).

  Examples of the present invention and test examples will be described below to further explain the present invention.

[Example 1] (Retort stewed udon)
The following raw materials were prepared. The wet heat-treated starch used was waxy corn starch as a raw material (trade name “Novation 2600”, manufactured by Nippon SC Co., Ltd.).

Next, in a double kettle, the above-mentioned raw material heat-treated starch, soy sauce, sugar, skipjack extract, kombu extract, and ascorbic acid mixed and dispersed in fresh water, followed by the above raw material boiled udon as ingredients, Rice cake, carrot, taro, radish, sweet potato, tofu and meat dumplings were added and heated to 90 ° C. with mixing and stirring to gelatinize the wet heat-treated starch to obtain a liquid food containing viscous ingredients. The viscosity of the entire product before the retort treatment was 13 cm as measured with a KO Bostwick viscometer, and the pH was 5.5.
Furthermore, 60g each of this stewed udon is filled into a cup-type heat-resistant synthetic resin container (70ml capacity) with a filling machine, sealed with a heat-resistant synthetic resin lid that can be peeled easily, and a hot water retort is used. After retorting at 121 ° C. for 35 minutes (F ₀ value = 20 minutes), the mixture was cooled to obtain retort stewed udon for baby food.
When the prepared retort stewed udon for baby food was stored at room temperature (20 ° C.) for 1 day and then opened, the viscosity was 21 cm as measured with a KO Bostwick viscometer. That is, since the viscosity of the entire product before retort treatment was 13 cm as measured by a KO-type Bostwick viscometer, the viscosity of the entire product after retort treatment was reduced by 8 cm as measured by a KO-type Boswick viscometer. . Also, hardness of the vegetable ingredients are ginseng ^{5 × 10 3 N / m 2} , taro is ^{7 × 10 3 N / m 2} , radish ^{5 × 10 3 N / m 2} , sweet potatoes 6 × ¹⁰ 3 N / M ² . Furthermore, the sodium content per 100 g of product was about 60 mg.
Then, when this was warmed and eaten, it had a texture that the ingredients of the vegetables were soft and melted. Moreover, the shape of the said vegetable ingredient was maintained.

[Example 2] (Retort stewed udon)
In Example 1, ascorbic acid was not blended, but 1.1 parts of cereal vinegar (acetic acid content 4.2%) was blended instead, and the blending amount of fresh water was reduced to a total blending amount of 100 parts. Others obtained retort-boiled udon for baby food with the same composition and manufacturing method as in Example 1. In addition, the viscosity of the whole product before a retort process was 13 cm as measured value with a KO type | mold Bostwick viscometer, and pH was 5.3.
When the prepared retort stewed udon for baby food was stored at room temperature (20 ° C.) for 1 day and then opened, the viscosity was 22 cm as measured with a KO Bostwick viscometer. That is, since the viscosity of the entire product before retort treatment was 13 cm as measured by a KO-type Bostwick viscometer, the viscosity of the entire product after retort treatment was reduced by 8 cm as measured by a KO-type Boswick viscometer. . Also, hardness of the vegetable ingredients are carrots ^{4 × 10 3 N / m 2} , taro is ^{6 × 10 3 N / m 2} , radish ^{6 × 10 3 N / m 2} , sweet potatoes 7 × ¹⁰ 3 N / M ² . Furthermore, the sodium content per 100 g of product was about 60 mg.
Then, when this was warmed and eaten, it had a texture that the ingredients of the vegetables were soft and melted. Moreover, the shape of the said vegetable ingredient was maintained.

[Example 3] (Retort stewed udon)
In Example 1, except that the retort treatment conditions were changed to 121 ° C. for 20 minutes (F ₀ value = 8 minutes), retort stewed udon for baby food was obtained by the same composition and manufacturing method as in Example 1. In addition, the viscosity of the whole product before a retort process was 13 cm as measured value with a KO type | mold Bostwick viscometer, and pH was 5.5.
The prepared baby food retort stewed udon was stored at room temperature (20 ° C.) for 1 day and then opened, and the viscosity was 18 cm as measured with a KO Bostwick viscometer. That is, since the viscosity of the entire product before the retort treatment was 13 cm as measured by the KO Bostwick viscometer, the viscosity of the entire product after the retort treatment was reduced by 5 cm as measured by the KO Bostwick viscometer. . Also, hardness of the vegetable ingredients are hardness vegetable ingredients are carrots ^{2 × 10 4 N / m 2} , taro is ^{1 × 10 4 N / m 2} , radish 7 × ¹⁰ 3 N / ^{m 2} The sweet potato was 2 × 10 ⁴ N / m ² . Furthermore, the sodium content per 100 g of product was about 60 mg.
Subsequently, when this was warmed and eaten, it was soft enough to cause no problems, although the food ingredients were slightly lacking in the texture that softly melted. Moreover, the shape of the said vegetable ingredient was maintained.

[Example 4] (Retort Beef Stew)
The following raw materials were prepared. The acetylated adipic acid cross-linked starch used was waxy corn starch as a raw material (manufactured by Nippon SC Co., Ltd., trade name “Colflo 67”).

Next, put the above-mentioned raw material demiglace sauce, tomato paste, fresh water, acetylated adipic acid cross-linked starch and ascorbic acid into a double kettle, and heat to 90 ° C. with stirring and mixing to gelatinize the acetylated adipic acid cross-linked starch. A viscous seasoning liquid was obtained. Separately, ingredients such as beef muscle, onion, carrot and potato were placed in a tank and mixed to obtain a mixture of ingredients.
80g of this seasoning liquid is filled into a heat-resistant aluminum pouch (120mm x 150mm) with a filling machine, and further filled with 20g of a mixture of ingredients consisting of beef muscle, onion, carrot and potato, then sealed, and this is hydrothermal. A retort treatment (F ₀ value = 20 minutes) at 120 ° C. for 40 minutes in a retort was followed by cooling to obtain a retort beef stew. The viscosity of the entire product before the retort treatment was 13 cm as measured with a KO Bostwick viscometer, and the pH was 5.3.
The viscosity of the prepared retort beef stew was stored at room temperature (20 ° C.) for 1 day and then opened, and the viscosity was 22 cm as measured with a KO Bostwick viscometer. That is, since the viscosity of the entire product before retort treatment was 13 cm as measured with a KO Bostwick viscometer, the viscosity of the entire product after retort treatment was reduced by 9 cm as measured with a KO Bostwick viscometer. . Moreover, the hardness of the vegetable ingredients is 1 x 10 ² N / m ^{2 for} onions, 5 x 10 ³ N / m ^{2 for} carrots and 6 x 10 ³ N / m ^{2 for} potatoes. Met. Furthermore, the sodium content per 100 g of product was about 180 mg.
Then, when this was warmed and eaten, it had a texture that the ingredients of the vegetables were soft and melted. Moreover, the shape of the said vegetable ingredient was maintained.

[Test Example 1]
The following nine types of samples were prepared. When manufacturing each sample, the viscosity of the entire product before the retort treatment was measured with a KO Bostwick viscometer. In addition, the prepared retort liquid food containing ingredients was stored at room temperature (20 ° C.) for 1 day, then opened, and its viscosity was measured in the same manner. Thereby, the result of Table 1 was obtained. In addition, the value of the viscosity reduced by the retort treatment in the table is the difference between the viscosity before and after the retort treatment measured by the KO Bostwick viscometer, that is, the value obtained by subtracting the value before the retort treatment from the value after the retort treatment. It is. Moreover, since the KO type | mold Bostwick viscometer cannot measure about the thing whose measured value exceeds 30 cm, it described as more than 30 in the table | surface about the measured value exceeding 30 cm.

Invention 1: Retort stewed udon produced in Example 1.
Invention product 2: Retort-boiled udon produced in the same composition and manufacturing method as in Example 1 except that the blending amount of the wet heat-treated starch in Example 1 was reduced to 2.0 parts (however, the blending residue was supplemented with fresh water).
Invention 3: The same formulation as in Example 1 except that in Example 1, acetylated adipic acid cross-linked starch (trade name “Corfro 67” manufactured by Nippon SC Co., Ltd.) was used instead of wet heat-treated starch. Retort stewed udon made by the manufacturing method.
Comparative product 1: Retort-boiled udon made by the same composition and manufacturing method as in Example 1 except that the amount of wet-heat-treated starch in Example 1 was reduced to 1 part (however, the remainder of the mixture was supplemented with fresh water).
Comparative product 2: In Example 1, the same formulation as in Example 1 except that potato raw starch (manufactured by Matsutani Chemical Industry Co., Ltd., trade name “Stabilose FS-1”) was used instead of wet heat-treated starch. Retort stewed udon made by the manufacturing method.
Comparative product 3: In Example 1, the same composition and production method as in Example 1 except that oxidized starch (manufactured by Asahi Chemical Industry Co., Ltd., trade name “Sancarat”) was used instead of wet heat-treated starch. Retort stewed udon.
Comparative product 4: Retort-boiled udon produced in the same manner as in Example 1 except that ascorbic acid was not blended in Example 1 (but the blending residue was supplemented with fresh water).
Comparative product 5: In Example 1, ascorbic acid was not blended, and potato raw starch (manufactured by Matsutani Chemical Industry Co., Ltd., trade name “Stabilose FS-1”) was used instead of wet heat-treated starch. Others (however, the remainder of the mixture is supplemented with fresh water) Retort-boiled udon made by the same method as in Example 1.
Comparative product 6: Retort-boiled udon produced in the same manner as in Example 1 except that the wet heat-treated starch was not blended in Example 1 (but the remainder of the blend was supplemented with fresh water).

※ Evaluation symbol for boiling of ingredients in the table A: No boiling over and the shape of the vegetable ingredients are maintained B: There is some boiling and the ingredients are slightly damaged but there is no problem C: Slightly boiled and the shape of the ingredient is damaged D: Boiled severely and the shape of the ingredient is completely damaged

From Table 1, using wet heat-treated starch and / or cross-linked starch and ascorbic acid, the viscosity of the whole product before and after retort treatment is 15 cm or less before retort treatment as measured by KO-type Bostwick viscometer, and after retort treatment It can be understood that the ingredients 1 to 3 of the retort liquid food containing ingredients that are reduced by at least 2 cm to 15 cm or more are less likely to boil the vegetable ingredients and the shape of the ingredients is easily maintained. In particular, the retort liquid food containing ingredients of Inventions 1 and 3 in which the viscosity of the whole product before retort treatment is 13 cm or less as measured by a KO Bostwick viscometer is less likely to boil. It was preferable because the shape of the material was maintained.
On the other hand, comparative product 1 in which the viscosity of the whole product before retort treatment is not 15 cm or less as measured by a KO-type Bostwick viscometer, crosslinked starch and / or wet heat-treated starch were not used, and oxidized starch and potato starch raw starch were used. The retort liquid food containing ingredients of Comparative Products 2 and 3, Comparative Products 4 and 5 that do not use organic acid, or Comparative Product 6 that does not use cross-linked starch and / or wet heat-treated starch, is a boiled vegetable ingredient It can be understood that collapse has occurred and the shape of the ingredients has been impaired.

Claims (4)

A method for producing a retort liquid food containing ingredients, wherein the ingredients include vegetables having a hardness of 5 × 10 ⁴ N / m ² or less, and the viscosity of the whole product is 15 cm or more as measured by a KO Bostwick viscometer, As for the seasoning liquid before the retort treatment, the viscosity of the whole product before and after the retort treatment is 15 cm or less before the retort treatment and 15 cm or more after the retort treatment as measured by the KO Bostwick viscometer. In addition, the retort containing ingredients is prepared by adjusting the organic acid and the cross-linked starch and / or wet heat-treated starch, filling the seasoning liquid and ingredients containing at least vegetables into a heat-resistant container, and then retorting the ingredients. A method for producing liquid food. The manufacturing method of the retort liquid food containing ingredients of Claim 1 which performs a retort process on the conditions whose _F0 value is 10 minutes or more. The blending amount of the organic acid is 0.005 to 0.5% with respect to the product, and the total blending amount of the cross-linked starch and / or the wet heat-treated starch is 0.5 to 5% with respect to the product. The manufacturing method of the retort liquid food containing ingredients of 2. The method for producing a retort liquid food containing ingredients according to any one of claims 1 to 3, wherein the sodium content is 500 mg or less per 100 g of the product.