JP2006333764A - Retort food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a retort food ameliorated in retort odor through solving such a problem that since retort food undergoes severe heating conditions for its long-term distribution at room temperature, the natural flavor of food materials prior to retort heating is deteriorated, leading to emission of unpleasant cooking odor (so-called retort odor). <P>SOLUTION: The peculiar retort odor emitting on undergoing retort treatment can be diminished by adding acidic soluble soybean protein as a raw material for the retort food. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a retort food.

Retort foods can be stored at room temperature for a long time and can be easily eaten simply by warming them in a hot water bath, etc., so the retort technology is curry, stew, beef bowl and oyakodon, stew, cooked rice It is applied to a wide range of foods such as Nomoto and pudding.
Retort foods can be said to be overheated foods because the heating conditions are stricter compared to general foods such as foods that are circulated at low temperatures and acidic foods that do not require advanced heating in order to circulate at room temperature for a long period of time. . For this reason, the natural flavor of the food material before the retort heating is altered, and an unpleasant cooking odor (so-called retort odor) tends to occur.

As a conventional method for improving the retort odor of retort food, focusing on packaging and retort sterilization conditions, a method of filling an inert gas in a sealed container (Patent Document 1), the amount of enzyme during retort treatment and / or the heating temperature There is known a method (Patent Document 2) for adjusting the angle.
Moreover, as an improvement method by adding a specific additive to food, a method of adding yeast extract (Patent Document 3), a method of adding cyclodextrin (Patent Document 4), cyclodextrin and HVP / HAP A method of adding (Patent Document 5), a method of adding flavor oil (Patent Document 6), and the like have been reported.

  Although it seems that it is possible to improve the retort odor to some extent by these improvement methods, the flavor of the food itself may be blurred by adding such additives, and the balance of the taste may be lost instead. .

Soy protein, on the other hand, is used to reinforce retort foods for protein nutrition, to impart hardness, to prevent water separation, etc., but when retort processing is performed, the color of soy protein itself darkens or the flavor deteriorates, resulting in retort. Has the problem of adversely affecting food.
Therefore, in order to prevent soy protein itself from causing such problems when soy protein is used in retort foods, the present applicant reduced the fraction of 28-35 kDa protein other than glycinin from soy protein. A method using a soy protein (Patent Document 7), a method using a soy protein prepared by adding an antioxidant when extracting soy protein from defatted soybeans (Patent Document 8), and the like are disclosed. .

These are techniques for preventing the quality of soy protein from changing due to retort heating and affecting the retort food that uses it, and are not intended to improve the retort odor of the retort food.
Thus, there is still room for improvement in the technology for improving the retort odor.

(References)
JP-A-2-291230 JP-A-4-320657 JP 2002-191298 A JP-A-1-174328 JP-A-2-265445 JP-A-6-339364 JP-A-8-332029 Japanese Patent Laid-Open No. 10-179039

  An object of the present invention is to provide a retort food with an improved retort odor.

  In the production of retort food, the present inventors can improve the flavor of the retort food obtained unexpectedly by adding acid-soluble soy protein as a food raw material, that is, reduce the unique retort odor generated by retort processing. The present inventors have found that this can be done and have completed the present invention.

That is, the present invention
1. Retort food with added acidic soluble soy protein,
2. 1. The acidic soluble soy protein is 0.1 to 2% by weight based on the retort food. The retort food described,
3. 1. The gel, paste, fluid, or liquid. The retort food described.

  By this invention, the flavor deterioration peculiar to a retort food can be suppressed. In particular, by reducing the retort odor (boom odor) generated by the retort treatment, a refreshing feeling is increased, and it is possible to enhance the flavor of spices and foods.

The acidic soluble soy protein to be added to the retort food of the present invention is soy protein such as soy milk, defatted soy milk, isolated soy protein, etc., and the dissolution rate (*) at pH 4.0 is 60% or more, preferably 65. %, More preferably 80% or more, still more preferably 90% or more, and a partially hydrolyzed product thereof may also be used.
* The dissolution rate (%) is a measure of solubilization of protein in a solvent. A solution obtained by dispersing protein powder in water so that the protein content is 5.0% by weight and stirring the solution may be adjusted to pH as necessary. After the adjustment, the ratio of the supernatant protein obtained by centrifugation at 10,000 G × 5 minutes with respect to the total protein is measured by a protein quantification method such as Kjeldahl method or Raleigh method.

The method for producing acidic soluble soy protein is not particularly limited. For example, a solution containing soy protein is heated at a temperature exceeding 100 ° C. in the acidic range from the pH of the isoelectric point of the protein (Japanese Examined Patent Publication No. 53- 19669), an acidic soluble soy protein having a solubility at pH 4.0 of 60% or more can be obtained.
Moreover, the method described in WO02 / 067690 can also be used. That is, this method is characterized in that a solution containing soy protein is treated to increase the positive surface charge of soy protein particles in the acidic region. Specifically, (A) a treatment for removing or inactivating a polyanionic substance such as phytic acid derived from a raw material protein in the solution, for example, a treatment for decomposing and removing phytic acid in soybean with phytase or the like, or (B) the solution Examples include a method of adding a polycationic substance such as chitosan, or a method of performing both of the treatments (A) and (B). By such treatment, the dissolution rate of soy protein under acidity can be increased.
In this case, it is more preferable to heat-treat the protein solution at a temperature exceeding 100 ° C. in the acidic region from the pH of the isoelectric point of the protein after the above treatment. Thereby, not only the dissolution rate at pH 4.0 but also the dissolution rate at pH 4.5 can be increased.
Soy protein, which is a raw material for acidic soluble soy protein, is not particularly limited as long as it contains soy protein, soy milk (whether whole fat or defatted, the same shall apply hereinafter), soy milk acid precipitation card, isolated soy protein. , Soy flour, soybean ground product or the like can be appropriately selected by adding water as necessary.
The acidic soluble soy protein in the present invention may be a partially decomposed product, and other nitrogen compounds, such as acidic and sparingly soluble proteins, protein hydrolysates, peptides, amino acids, etc., which are retort food materials Or it does not prevent inclusion in retort processed foods.
The acidic soluble soy protein may be in the form of a powder such as ordinary isolated soy protein, or in the form of a liquid such as soy milk.

The amount of acidic soluble soy protein to be added varies depending on the type of retort food, and is not particularly limited. An upper limit for maintaining the properties of a retort food and a lower limit for its effect can be easily set by a person skilled in the art through ordinary tests. can do.
The normally preferred range of the amount to be added is 0.1 to 2% by weight, more preferably 0.1 to 1% by weight, in terms of dry solid content with respect to the retort food. Outside this range, it does not affect the technical idea, but as the amount added decreases, the effect of the present invention tends to be difficult to develop, and when the amount added increases too much, the balance of the flavor of the retort food changes. It becomes a trend.

The method for adding acidic soluble soy protein may be powder addition in the case of powder, which can be previously dissolved in water or the like, and the latter method is preferred. In the case of a liquid, it may be added as it is.
The timing of addition may be added to the food raw material at least at any stage before filling the retort container, and preferably mixed uniformly.

  The retort food of the present invention includes acidic soluble soy protein, raw materials usually used in retort foods, perfumes, cyclodextrin, yeast extract, HVP, HAP, fumaric acid, etc. that are recognized to have an effect of improving retort odor. Acids such as histidine, polyphenols such as chlorogenic acid, caffeic acid and ferulic acid, extracts such as vegetable extract, seafood extract and animal meat extract, and known ingredients such as flavor oil are also used for flavor and food of retort food It does not prevent you from using it to the extent that it does not impair the feeling.

The retort food of the present invention is called a so-called retort pouch food. “Plastic film or metal foil or a combination of these in multiple layers is packed into a bag or other shaped container and sealed by heat melting. However, it is not limited to `` pressurized and heat-sterilized '', but includes containers and packaging that contain canned food, bottled food, etc. Includes whole food.
The property may be any of solid, gel, paste, fluid, and liquid. For example, sauces such as curry, stew, pasta sauce, processed foods such as sausages, livestock paste products, fish paste products, processed vegetable products, gel-like confectionery such as pudding, bavarois, jelly, beef bowls and oyakodon Examples of the foods such as rice cakes, processed cooked rice such as cooked rice, beverages such as coffee beverages, juices, soups and tea beverages, liquid foods such as swallowing foods, baby foods and the like.

  The pH of the retort food is preferably 4.5 or more, and more preferably pH 5 to 7.5. Since acid-soluble soy protein has a characteristic that it is soluble in an acidic region near the isoelectric point of soy protein, usually, acidic beverages, acidic jelly, and the like have been used as main applications. However, surprisingly, when the retort food of the present invention is added to the retort food having such a pH range, a greater retort odor improving effect can be obtained.

The method for producing the retort food is not particularly limited, and may be performed by a usual method. As an example, in the case of curry, stew, etc., retort treatment can be performed by adding acidic soluble soybean protein to the sauce part and combining with ingredients. In the case of pudding, sausage, etc., acidic solubilized soybean protein can be mixed with other powder raw materials (such as granulated sugar) or dissolved in water in advance and added directly to the dough for retort treatment.
The retort treatment can be performed by a commercially available retort treatment apparatus and heating conditions, and a person skilled in the art may appropriately set according to the type and quality design of the retort food. Generally, it may be set based on the type of microorganisms that grow in the food and the physicochemical factors of the food. For example, in the case of a normal non-acidic food, the temperature at the center of the food is 120 ° C. The conditions are selected such that the heating is performed at a value of 4 or more.

  Examples of the present invention will be described below, but the technical scope of the present invention is not limited by these examples. Further, unless otherwise specified, “%” means “% by weight”.

<Production Example 1> (acid-soluble soy protein 1)
35 kg of water is added to 5 kg of low-denatured defatted soybean (nitrogen soluble index (NSI): 91) obtained by compressing soybean and extracting and removing oil using n-hexane as an extraction solvent. The solution was adjusted to pH 7 and extracted while stirring at room temperature for 1 hour, followed by centrifugation at 4,000 G to separate okara and insoluble matter to obtain skim soymilk. The defatted soymilk is adjusted to pH 4.5 with phosphoric acid and then centrifuged at 2,000 G using a continuous centrifuge (decanter) to obtain an insoluble fraction (acid precipitation card) and a soluble fraction (whey). It was. The acid precipitation card | curd was watered so that it might become 10 weight% of solid content, and the acid precipitation card | curd slurry was obtained. This was adjusted to pH 3.5 with phosphoric acid and then heated at 120 ° C. for 15 seconds in a continuous direct heat sterilizer. This was spray-dried to obtain an acidic soluble soy protein powder. The protein dissolution rate was 61% at pH 4.0.

<Production Example 2> (Acid-soluble soybean protein 2)
The acid precipitation curd slurry obtained in Production Example 1 was adjusted to pH 4.0 with phosphoric acid and then heated to 40 ° C. To this solution, 8 units of phytase (manufactured by NOVO) per solid content was added, and the enzyme action was performed for 30 minutes. After the reaction, the solution was adjusted to pH 3.5 and heated at 120 ° C. for 15 seconds with a continuous direct heating sterilizer. This was spray-dried to obtain 1.5 kg of acidic soluble soy protein powder. The dissolution rate of this protein was 95% at pH 4.5.

<Production Example 3> (Separated soybean protein)
The skimmed soymilk obtained in Production Example 1 was adjusted to pH 4.5 with hydrochloric acid, and then centrifuged at 2,000 G using a continuous centrifuge (decanter) to obtain an insoluble fraction (acid precipitation card) and a soluble fraction ( Whey). The acid precipitation card | curd was watered so that it might become 10 weight% of solid content, and the acid precipitation card | curd slurry was obtained. This was neutralized with dilute sodium hydroxide to pH 7, and then heated at 120 ° C. for 15 seconds in a continuous direct heating sterilizer. This was spray-dried to obtain separated soybean protein powder 1.5. The protein dissolution rate was 8% at pH 4.0.

<Example 1> -Production of retort pudding-
To 500 parts of the whole egg, 1.4 parts of the acid-soluble soybean protein obtained in Production Example 1, 120 parts of granulated sugar, and 190 parts of milk were added, mixed so as not to be foamed with a whipper, and then poured into a container. These were subjected to pressure heat sterilization at 121 ° C. for 20 minutes with a retort sterilizer to produce retort pudding.

<Example 2>
Retort pudding was produced in the same manner as in Example 1 except that the product obtained in Production Example 2 was used instead of the acidic soluble soybean protein obtained in Production Example 1.

<Comparative Example 1>
Retort pudding was manufactured by the same manufacturing method as Example 1 except not adding acid-soluble soybean protein.

<Comparative Example 2>
Retort pudding was produced in the same manner as in Example 1 except that the separated soy protein obtained in Production Example 3 was used in place of the acidic soluble soy protein.
Table 1 summarizes the composition of each retort pudding.

(Taste evaluation of retort pudding)
About the flavor of each retort pudding obtained in Examples 1 and 2 and Comparative Examples 1 and 2, step evaluation of 5 to 1 points was performed in the order of 5 points out of 10 using 10 panelists. Summarized.

  As shown in Table 2, Examples 1 and 2 to which acidic soluble soy protein was added had a clearly refreshed flavor compared to Comparative Example 1 to which no additive was added and Comparative Example 2 to which isolated soy protein was added. As in Comparative Examples 1 and 2, the scent and sulfur odor were small and good. In particular, Example 2 had a refreshing flavor.

(Odor component analysis of retort pudding>
The odor components of the retort pudding obtained in Example 2 and Comparative Example 1 were analyzed by gas chromatography (GC-MS). GC-MS analysis was performed using a Perkin Elmer headspace sampler (TurboMatrixHS40) with a gas chromatograph quantitative analyzer (GCMS-QP2010) manufactured by Shimadzu Corporation. Measurement conditions were as follows: 5 g of sample was sealed in a vial, heated at 60 ° C. for 90 minutes, and headspace gas was introduced into GCMS for measurement.
The obtained chromatograph is shown in FIG. As shown in the figure, the sulfur compound thiophene (peak near 4 minutes) detected in the retort purine of Comparative Example 1 was not detected in Example 2 at all. Thiophene is a substance having an irritating odor with a very low odor threshold. From this result, it is estimated that by adding acidic soluble soybean protein, sulfur compounds are reduced, the retort odor due to retort treatment is reduced, and flavor improvement can be achieved.

<Examples 3 to 6 and Comparative Examples 3 and 4> -Production of Retort Curry-
Commercially available 15 parts of Carreru, 70 parts of water, 15 parts of heated beef and 0.2 part of the acidic soluble soy protein obtained in Production Example 2 were mixed and heated. After cooling, it was filled in a retort packaging bag and subjected to retort heat treatment 121 ° C. for 45 minutes to produce a retort curry (Example 3). In the same manner as in Example 3, no acidic soluble soy protein was added in Comparative Example 3, and in the case of adding 0.2 part of the isolated soy protein obtained in Production Example 3 instead of acidic soluble soy protein, Comparative Example 4 was added. Example 4 shows the case where 0.5 part of acid-soluble soy protein is added, Example 5 shows the case where 1.5 part of acid-soluble soy protein is added Example 5 shows the case where 3 parts of acid-soluble soy protein are added Example 6 was adopted. Each recipe is summarized in Table 3.

(Taste evaluation of retort curry)
About the flavor of each said retort curry, the stage evaluation of 5 to 1 point was performed in the order which is excellent in the 5-point perfection using 10 panelists, and the result was put together in Table 4.

  As shown in the results of Table 4, Example 3 and Example 4 to which acidic soluble soy protein was added were clearly clearer than the comparative example 3 without addition and Comparative Example 4 to which isolated soy protein was added. It was a taste. Furthermore, since Examples 3 and 4 had less vomit odor, the spices were strongly felt. Example 5 also had a refreshing flavor with little muddy smell, but a slightly sour taste derived from acidic soluble soy protein was felt, but at a satisfactory level. In Example 6, the acid-soluble soy protein-derived sourness was further felt, and it was necessary to adjust the balance of the flavor of the retort food. Further, even if an appropriate amount of ingredients such as vegetables and meats were blended before heating the blended solution, the effects of the present invention could be maintained.

<Examples 7-9 and Comparative Example 5> -Production of Retort Beef Bowl-
Dashi soup (48 parts), mirin (7 parts), sake (7 parts), concentrated soy sauce (4 parts), and sugar (4 parts) are added to the solution of acid-soluble soy protein obtained in Production Example 2 (previously dissolved in water), heat treatment 20 parts of beef and 10 parts of sliced onion were put together, filled into a retort packaging bag, retort heat-treated at 120 ° C. for 30 minutes to produce a retort beef bowl (Example 7).
Further, as in Example 7, the case where no acid-soluble soy protein was added was Comparative Example 5, the case where 0.5 part of acid-soluble soy protein was added was Example 8, and 1.5 parts of acid-soluble soy protein was added. The case where it was added was designated as Example 9. Each recipe is summarized in Table 5.

(Fresh evaluation of retort beef bowl)
Regarding the flavor of each of the above retort beef bowls, 10 panelists were used to make an evaluation of 5 to 1 points in the order of 5 points, and the results are summarized in Table 6.

  As shown in the results of Table 6, Examples 7, 8 and 9 to which acidic soluble soy protein was added had a tendency to feel a salty taste as compared with Comparative Example 5 to which no additive was added, and the scent was reduced. In particular, the refreshing taste of Example 7 was felt. In Example 9, the odor is reduced, but the sour taste derived from the acid-soluble soybean protein is felt, and the taste needs to be adjusted.

<Examples 10 and 11 and Comparative Example 6> -Production of fish retort sausage-
100 parts of Susuke second grade surimi, 30 parts of water, 1.8 parts of salt, 3 parts of sugar, 0.3 part of MSG, 12 parts of starch, and 0.2 parts of the acidic soluble soy protein obtained in Production Example 2 in advance It melt | dissolved, deaerated in a vacuum, it filled in the retort packaging bag, and then, the retort heat processing was performed at 120 degreeC for 20 minutes, and the fish retort sausage was manufactured (Example 10). Similarly to Example 10, the case where no acid-soluble soybean protein was added was designated as Comparative Example 6, and the case where 0.4 part of the acid-soluble soybean protein was added was designated as Example 11. Each recipe is summarized in Table 7.

(Flavor evaluation of fish retort sausage)
About the flavor of each said fish retort sausage, the grade evaluation of 5 to 1 point was performed in the order which was excellent in a 5-point perfect score using 10 panelists, and the result was put together in Table 8.

  As shown in Table 8, Examples 10 and 11 to which the acid-soluble soy protein was added had a characteristic odor of fish meat and a stubborn odor as compared with Comparative Example 6 to which no additive was added. In particular, Example 11 felt a refreshing flavor with little fishy odor.

<Example 12 and Comparative Example 7> -Production of Retort Product of Isolated Soy Protein Gelation-
Prepared dough by mixing 10 parts of isolated soy protein “New Fuji Pro SE” (Fuji Oil Co., Ltd.), 45 parts of water and 0.1 part of acid soluble soy protein, vacuum degassed and filled into retort packaging bags Then, retort heat treatment was carried out at 120 ° C. for 20 minutes to produce a powdered soybean protein gel (Example 12). Moreover, it was set as the comparative example 7 when the acid-soluble soybean protein was not added similarly to Example 12. Each recipe is summarized in Table 9.

(Flavor evaluation of powdered soy protein gelled retort product)
Compared with Comparative Example 7 in which acid-soluble soy protein was added, Example 12 in which the sour odor was reduced and a refreshing flavor was felt.

3 is a chromatograph of odor components of each retort pudding obtained in Example 2 and Comparative Example 1 by GC-MS. The right figure is the retort pudding of Example 2, and the left figure is the comparative example 1. The peak near 4 minutes in the left figure is the sulfur compound thiophene.

Claims (3)

A retort food made by adding acidic soluble soy protein. The retort food according to claim 1, wherein the acid-soluble soybean protein is 0.1 to 2% by weight based on the retort food. The retort food according to claim 1, which is in the form of a gel, a paste, a fluid, or a liquid.

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