JP2013165697A - Caramel-containing heat-sterilized food and method for production of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a caramel-containing heat-sterilized food such as curry sauce in which beef does not cause black discoloration even if being in a long-term storage, as for a heat-sterilized food such as a retort pouch food including curry sauce.SOLUTION: A caramel-containing heat-sterilized food contains emulsion caramel and protein-containing ingredients. Black discoloration of the protein-containing ingredients can be prevented from in the heat-sterilized food that contains caramel and the protein-containing ingredients stored for a long time.

Description

  The present invention relates to a caramel-containing heat-sterilized food and a method for producing the same. ADVANTAGE OF THE INVENTION According to this invention, the black change of a protein containing ingredient can be prevented in the heat-sterilized food containing a caramel and a protein containing ingredient preserved for a long time.

  Caramel is a brown food that has been made by simmering sugar and evaporating moisture in Western homes for a long time, and has been used as a source of pudding, for example. It has been used commercially for over 100 years, and is now widely used as a colorant for beverages, foods, pharmaceuticals, cosmetics and the like in various countries around the world.

  Commercial caramel is typically provided as a dark brown to black powder, paste, or liquid. For example, in beverages or foods, depending on the color of caramel, dairy products, processed coffee products, confectionery bread, frozen dessert, soy sauce, sauce, miso, sauce, sauce, soup, seasoning, boiled, pickled, instant food, frozen Widely used in foods or cooked processed foods. It is also used in heat-sterilized foods such as retort pouch foods that are stored for a long time. For example, curry sauce (Patent Document 1), tomato sauce, meat sauce, ragout sauce, Amatriciana (Patent Document 2), or demiglace sauce (Patent Document) In 3), it is used to color the sauce.

JP 2003-52340 A JP 2009-11282 A JP 2000-14367 A JP-A-2005-295806

The present inventors have noticed that the beef contained in the curry sauce gradually turns black when the curry sauce after the retort treatment containing caramel is stored for a long period of time. The black change of beef did not affect the quality such as its taste or texture. However, the appearance was bad and the commercial value as curry was impaired.
An object of the present invention is to provide a caramel-containing heat-sterilized food such as a curry sauce in which beef does not turn black even after long-term storage in heat-sterilized food such as a retort pouch food containing curry sauce.

As a result of diligent research on prevention of black change of beef in retort pouch foods containing curry sauce, the present inventors have found that water-soluble caramel is involved in black change of beef, and surprisingly, By using emulsified caramel as a colorant for curry sauce instead of water-soluble caramel, it was found that beef does not turn black even when stored for long periods. Furthermore, in curry sauce or tomato sauce that has been retorted using water-soluble caramel, when stored for a long time, not only beef but also many proteins such as pork, chicken, shrimp, squid, or vegetable protein The material also turned black. However, it has been found that by using emulsified caramel, pork, chicken, shrimp, squid, or vegetable protein does not turn black.
The present invention is based on these findings.
Accordingly, the present invention relates to a heat-sterilized food containing caramel containing emulsified caramel and protein-containing ingredients.
In a preferred embodiment of the caramel-containing heat sterilized food of the present invention, the heat sterilization is pressure heat sterilization or pressureless heat sterilization.
Further, in a preferred embodiment of the caramel-containing heat-sterilized food of the present invention, the protein-containing ingredients are meat and processed meat products thereof, eggs and processed egg products thereof, processed milk products, processed fish and processed fish products thereof, beans and Selected from the group consisting of the processed beans and the grains and the processed grains.
The present invention also includes (a) a step of mixing emulsified caramel and protein-containing ingredients, (b) a step of filling the container with emulsified caramel and protein-containing ingredients, and (c) an emulsified caramel and protein-containing ingredients. It is related with the manufacturing method of the caramel containing heat-sterilized food including the process of heat-sterilizing.
In a preferred embodiment of the production method of the present invention, the order of the steps is (1) the mixing step (a), the filling step (b), and the heat sterilization step (c), or (2) the mixing step (a). And the filling step (b) are simultaneous and the heat sterilization step (c), and the heat sterilization is pressure heat sterilization or pressureless heat sterilization.
In a preferred embodiment of the production method of the present invention, the order of the steps is (1) mixing step (a), heat sterilization step (c), and filling step (b), (2) heat sterilization step (c). The mixing step (a) and the filling step (b), or (3) the heat sterilization step (c), and the mixing step (a) and the filling step (b) at the same time, and the heat sterilization is heated without pressure. Sterilization or pressure and heat sterilization using a continuous sterilizer.

  According to the caramel-containing heat-sterilized food of the present invention, the black change of the protein-containing ingredients contained in the heat-sterilized food can be prevented even after long-term storage.

It is a photograph of the beef of Example 1 and Comparative Example 1 4 weeks after production (A) and 7 weeks after production (B).

[1] Heat-sterilized food containing caramel

  The caramel-containing heat-sterilized food of the present invention includes emulsified caramel and protein-containing ingredients.

(caramel)
Conventionally, what is generally called caramel often means water-soluble caramel. In the present specification, “caramel” basically means both “water-soluble caramel” and “emulsified caramel”. However, in the present specification, the term “caramel” may mean water-soluble caramel.
Caramel can be obtained by heat-treating edible carbohydrates such as sugars, starch hydrolysates, or molasses, and can be broadly classified into sugar caramel and glucose caramel in Japan depending on the sugar used as a raw material. .
Furthermore, according to the “List of food additives other than the first edition chemically synthesized products” in the Food Chemistry Department of the Ministry of Health and Welfare, caramel is added to the caramel I (ammonium compound) by the presence or absence of the addition of ammonium compounds and sulfites. Not used; Caramel I (plain)), Caramel II (using sulfite compound; Caramel II (Cautic sulfite process)), Caramel III (using ammonium compound; Caramel III (Ammonia process)), or Caramel It is classified into IV (a compound using ammonium compound and sulfite compound; Caramel IV (Sulphite Amonia process)).
In the present specification, water-soluble caramel or emulsified caramel is not used as a coloring agent for meat, seafood, or beans, but is used as a coloring agent for curry sauce or demiglace sauce. is there.

(Water-soluble caramel)
In the present specification, “water-soluble caramel” means caramel other than emulsified caramel. That is, water-soluble caramel I, caramel II, caramel III, and caramel IV, which have been conventionally used as caramel, can be mentioned.

(Caramel color)
Examples of parameters representing the color of caramel (water-soluble caramel and emulsified caramel) include “color strength” and “redness”.
“Color strength” is a numerical value measured with an absorptiometer, and “redness ratio” is a numerical value measured with a color difference meter. A higher numerical value indicates higher redness.

(Emulsified caramel)
Conventionally, emulsified caramel has been used as a colorant for foods containing a large amount of fat such as chocolate. The emulsified caramel used in the present invention is obtained by adding oil and fat (for example, vegetable oil such as corn oil, soybean oil or safflower oil, or animal oil such as lard oil) to water-soluble caramel and emulsifying it using an emulsifier. If there is, it will not be specifically limited. Also, the production method of the emulsified caramel is not limited as long as the caramel is emulsified, but it can be produced, for example, by the method described in Patent Document 4. Furthermore, commercially available emulsified caramel can be used for the heat-sterilized food containing caramel of the present invention. 1 (San-Eigen FFI Co., Ltd.) and Homo Caramel HC-30 (Ikeda Sugar Chemical Co., Ltd.).

The water-soluble caramel that can be used for the emulsified caramel is not particularly limited, and all the above-mentioned water-soluble caramels (for example, water-soluble caramel I, caramel II, caramel III, and caramel IV) may be used. it can.
The emulsifier that can be used in the emulsified caramel is an edible emulsifier (surfactant) and is not particularly limited as long as it has a surface active action. For example, food defined in the Food Sanitation Law Any additive may be used, and one or more of the edible emulsifiers described as the food additive may be mixed and used. Specific emulsifiers include, but are not limited to, for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester (PG ester), organic acid monoglyceride, polyglycerin fatty acid ester, diglyceride, lecithin Enzyme-treated lecithin, Quillaja saponin, polysorbate, saponin, glycolipid, protein, and gum arabic can be used alone or in combination.
Further, the mixing ratio of the water-soluble caramel and the emulsifier is not limited as long as the water-soluble caramel is emulsified. For example, the water-soluble caramel is 0.1 to 50% by weight based on the total weight. Is preferable, 1 to 40% by weight is more preferable, and 5% to 35% by weight is further preferable.

  The “redness” and “color strength” of the emulsified caramel used in the present invention are not particularly limited, and the type of food (for example, whether it is a curry sauce or a sweet sauce), or Depending on the design concept of the food (for example, whether it is a red curry sauce or a brown curry sauce), an emulsified caramel of an optimal color can be used as appropriate.

(Protein-containing ingredients)
The protein-containing ingredient used in the caramel-containing heat-sterilized food of the present invention is not particularly limited as long as it contains protein. For example, the protein content is 2% by weight, preferably 4 % By weight, more preferably 5% by weight, still more preferably 7% by weight or more, and most preferably 9% by weight or more. The higher the protein content, the greater the amount of water-soluble caramel adsorbed, and the more easily the color changes. Therefore, the effect of the present invention can be obtained with a protein-containing ingredient having a higher protein content.
Specifically, as protein-containing ingredients, meat (for example, beef, pork, chicken, horse meat or lamb) or processed meat product thereof, egg (for example, chicken egg or quail egg) or processed egg product thereof, or milk processing Products (e.g. cheese), seafood (e.g. fish meat (e.g. salmon, salmon, mackerel, bonito, eso, guillo, or tuna), shrimp, squid, octopus, crab or shellfish) or processed seafood thereof, beans ( For example, soybeans, chickpeas, peas beans, kidney beans, red beans) or processed beans thereof, or grains (eg, rice, wheat, corn, rye, barley) or processed grains thereof can be mentioned.
In this specification, meat, eggs, seafood, beans, and grains mean meat, eggs, seafood, beans, and cereals, respectively, in the “Fifth Supplement Japanese Food Standard Ingredients Table” of the Ministry of Education, Culture, Sports, Science and Technology.
Table 1 shows the protein content of typical protein-containing ingredients quoted from the Japanese food standard ingredient table.

The processed meat product is not meat itself, but means food processed using at least one kind of meat and other foods such as hamburger, sausage, wiener and meatball.
The processed fishery product means a general processed fishery product. That is, it means food processed by using at least one kind of ingredients of seafood meat and other ingredients, not seafood meat itself, and can include, for example, tsumi, kamaboko, canned seafood, or fish sausage. .
The said milk processed product means the foodstuffs which processed milk, such as a cow, a sheep, and a goat, and can mention cheese, for example.
The processed bean product is a pre-processed bean that is divided into a plurality of pieces, a granulated product, or a product that has fine holes or grooves on the surface; processed foods such as tofu, gandou or natto And vegetable protein prepared from beans.
The processed grain products are those obtained by pre-processing grains and dividing them into a plurality of grains, those which are granulated, those having fine holes or grooves on the surface; processed foods; and vegetable proteins prepared from grains. Means.

In this technical field, “vegetable protein” means, for example, a protein obtained by extracting protein contained in soybean or wheat as a raw material and increasing the protein ratio. The raw material of “vegetable protein” is not particularly limited, but soybean or wheat is often used, and is used as soybean plant protein or wheat plant protein, respectively. The shape of the vegetable protein is not particularly limited, and examples thereof include powdery, granular, fibrous, or pasty vegetable protein. Plant protein may be used as a pork-style oyster mixed with a pork extract to give a meat texture, for example, in cup ramen. It may also be used as a tie for ham, sausage, or kamaboko, or as a hamburger.
When vegetable protein is used as an ingredient for heat-sterilized foods containing water-soluble caramel, it may turn black. By making water-soluble caramel into emulsified caramel, black change can be prevented.
In the Japanese agricultural standards, “vegetable protein” means a protein content of 50% or more, but in this specification, a protein content of 2% or more is referred to as “plant” for convenience. It is called “sex protein”.

(Content of protein-containing ingredients and emulsified caramel)
The content of the protein-containing ingredient in the caramel-containing heat-sterilized food of the present invention is not particularly limited. This is because it is determined as appropriate depending on the type of food or the design concept of the food.
Moreover, the content of the emulsified caramel in the caramel-containing heat-sterilized food of the present invention is not particularly limited. The content of the emulsified caramel can also be appropriately determined depending on the type of food or the design concept of the food. However, the content of the emulsified caramel is preferably 0.01 to 5.0% by weight in terms of water-soluble caramel, more preferably 0.02 to 3.0% by weight, still more preferably 0.05 to 1.0% by weight, most preferably 0.1-0.75% by weight. The emulsified caramel may be contained in the caramel-containing heat-sterilized food as a simple substance, but is preferably contained by being dispersed in a liquid component in the food, for example, a sauce. Specific sauces include curry sauce, tomato sauce, meat sauce, ragout sauce, amatriciana, or demiglace sauce.
The caramel-containing heat-sterilized food of the present invention includes “other ingredients” other than protein-containing ingredients and emulsified caramel. For example, curry sauce can contain vegetables such as potatoes, carrots or onions, spices such as pepper, pepper, cumin, or curry powder, flour, starch, thickeners, various extracts, or fats and oils. The curry sauce is not limited, but preferably contains 3% by weight or more of fats and oils. It is because dispersion | distribution of emulsified caramel improves by containing 3 weight% or more of fats and oils.
The caramel-containing heat-sterilized food of the present invention can contain water-soluble caramel as long as the effects of the present invention are obtained. Specifically, the black change of the protein-containing ingredient is improved by replacing a part of the water-soluble caramel with the emulsified caramel. That is, the caramel-containing heat-sterilized food of the present invention can contain water-soluble caramel as long as the black change of the protein-containing ingredient is improved by replacing part of the water-soluble caramel with emulsified caramel. However, the amount of water-soluble caramel is preferably small, and the amount of water-soluble caramel relative to the total amount of emulsified caramel (converted to water-soluble caramel) and water-soluble caramel is preferably 90% by weight or less, more preferably 75%. % By weight or less, more preferably 50% by weight or less, further preferably 25% by weight or less, and most preferably 10% by weight or less.

(Heat sterilization)
The heat sterilization in the caramel-containing heat sterilized food of the present invention is not particularly limited, and examples thereof include pressure heat sterilization and non-pressure heat sterilization.

(Pressurized heat sterilization)
Examples of pressure sterilization include, but are not limited to, retort sterilization and ultra high temperature (UHT).
Retort sterilization means filling ingredients, sauces, and the like into an airtight retort container and hermetically packaging, for example, processing at about 110 to 135 ° C. for 10 to 60 minutes. Although the material of a retort container is not specifically limited, For example, a metal (for example, aluminum), glass, a ceramic, a heat resistant plastic, these 2 or more combinations, etc. can be used. Specific forms of the retort container include a retort pouch (for example, a flat bag or a standing pouch), a tray whose upper surface is sealed with a film, and a metal can. The retort pouch is preferably a gas barrier heat-resistant container package such as a plastic bag made of a heat-resistant synthetic resin film and / or a metal foil laminate, and more specifically (polyethylene terephthalate (PET) / aluminum foil / A laminated plastic bag made of (polypropylene) and a laminated plastic bag made of (PET / barrier nylon / polyethylene sealant) can be mentioned. As the tray, (polypropylene / ethylene-vinyl alcohol copolymer (EVOH) / polypropylene) Can be mentioned. The specific temperature and time for retort sterilization vary depending on the type of food, ingredients, filling amount, etc., so it is preferable to select and use the optimum value. For example, the center temperature is 120 ° C. It is preferable to perform a treatment having a bactericidal effect of 4 minutes or more, or equivalent or more.

  Ultra-high temperature sterilization (UHT) is performed, for example, at 100 to 150 ° C. under pressure for about 1 second to 10 minutes. Examples of the ultra high temperature sterilization (UHT) sterilization apparatus include an indirect heating type plate sterilization apparatus and a tubular sterilization apparatus. Furthermore, there is a sterilizer that directly contacts steam of a direct heating method. Each sterilization apparatus fills the container with sterilized ingredients and sauce after sterilization.

As an ultra-high temperature sterilization method and sterilization apparatus such as ingredients and curry sauce using the tubular sterilizer, a method using a tube sterilizer described in JP-A-11-155535 can also be used.
As a basic structure, a tubular sterilizer (tubular sterilizer) includes a cooker, a pressure pump, a tubular sterilizer, a cooler, a back pressure tank, a filling machine, and the like. The ingredients mixed in the cooker are sent to a tubular sterilizer by a pressure feed pump, where ultra-high temperature sterilization is performed. The back pressure tank can perform heat and pressure sterilization by applying back pressure to the tubular sterilizer with air sterilized by a filter. The sterilized material is aseptically filled into a container by a filling machine.
The pressure, temperature, and time in the tubular sterilization apparatus can be determined as appropriate. For example, sufficient sterilization can be performed by treatment at a pressure of 4 kgf / cm ² and a temperature of 135 ° C. for 1 minute.

  A plate-like sterilizer can also be used as a sterilizer for ultra-high temperature sterilization (UHT). As the plate sterilizer, for example, a plate sterilizer described in JP-A-2004-236588 can be used. The plate-shaped sterilizer has a heating unit, a cooling unit, a heat exchange unit, a final cooling unit, and the like, and the general plate shape is corrugated or hemispherical, and a plurality of these plates are stacked. It has a structure. In general, pressurized steam is used for heating, and a refrigerant (for example, water) is used for cooling.

(No pressure heat sterilization)
Non-pressurized heat sterilization includes canned, non-pressure sterilization, boil sterilization, high temperature short time (HTST), high temperature long time (HTLT), or low temperature sterilization (low temperature). Long Time (LTLT).
The non-pressure sterilization of canned foods sterilizes canned foods containing vegetables, fish, meat, and sauces at a temperature of 100 ° C. or more over time. After being sterilized, the canned product is cooled with water to prevent changes in quality.
Moreover, boil sterilization can be performed by boiling the material, sauce, etc. with which the heat resistant container was filled at 70-100 degreeC, for example.
Moreover, high temperature short time sterilization can be performed by sterilizing for 15 seconds or more, for example at 72 degreeC or more. High temperature holding sterilization can be performed, for example, by sterilizing at 75 ° C. or higher for 15 minutes or longer. Furthermore, the low temperature holding sterilization can be performed by sterilizing at 63 ° C. to 65 ° C. for 30 minutes, for example. Ingredients and sauces sterilized by these methods can be filled into a container, or after filling a heat-resistant container, sterilization can be performed by these methods.

(Food)
The food in the caramel-containing heat-sterilized food of the present invention includes caramel and protein-containing ingredients, and is particularly limited as long as it can perform the heat-sterilization (for example, pressure heat-sterilization or no pressure heat-sterilization). Specific examples include, but are not limited to, curry, hayashi, pasta sauce, maabo cuisine, stew, soup, Japanese-style soup, zenzai, hamburger steak, and meatballs.

(Function)
The reason why the protein-containing ingredient does not turn black even after long-term storage in the caramel-containing heat-sterilized food of the present invention is not completely elucidated, but can be inferred as follows. However, the present invention is not limited by the following description.
Water-soluble caramel has amphoteric electrolyte properties. The protein contained in the protein-containing material is also an ampholyte. Therefore, in long-term storage after pressure heat sterilization or non-pressure heat sterilization, the water-soluble caramel and protein attract each other in the food, and the protein-containing ingredients turn black by adsorbing the water-soluble caramel to the protein. It is considered a thing. On the other hand, it is considered that the emulsified caramel does not adsorb to the protein and does not turn black because the caramel is covered with the emulsifier.

[2] Method for producing caramel-containing heat-sterilized food The method for producing caramel-containing heat-sterilized food according to the present invention includes (a) a step of mixing emulsified caramel and protein-containing ingredients (hereinafter referred to as a mixing step (a)). (B) a step of filling the container with the emulsified caramel and the protein-containing material (hereinafter referred to as a filling step (b), and (c) a step of heat-sterilizing the emulsified caramel and the protein-containing material ( Hereinafter, it may be referred to as a heat sterilization step (c).

<< Mixing step (a) >>
In the mixing step (a), the emulsified caramel and the protein-containing ingredient are mixed. The emulsified caramel is not limited, but can be easily mixed with protein-containing ingredients and other ingredients by being dispersed in a liquid component in food, for example, a sauce.
As the emulsified caramel and protein-containing ingredients used in the mixing step (a), the “emulsified caramel” and the “protein-containing ingredients” described in the section “[1] Caramel-containing heat-sterilized food” can be used. .
Furthermore, in the mixing step (a), other ingredients can be mixed. Other ingredients to be mixed depending on the type of food (eg, curry, hayashi, pasta sauce, maabo dish, stew, soup, Japanese-style soup, zenzai, hamburger steak, and meatballs) as appropriate You can choose. Further, the mixing step (a) can be performed simultaneously with the filling step (b). The case where the mixing step (a) and the filling step (b) are performed simultaneously is specifically the case where the mixing step (a) and the filling step (b) are performed in parallel. For example, it includes a case where a protein-containing ingredient and a sauce containing an emulsified caramel are simultaneously filled in a container and the container is sealed in a mixed state. Moreover, the case where the container is filled with a protein-containing ingredient and then filled into a container containing the emulsified caramel and the container, and the container is sealed in a mixed state is also included.
After the mixing step (a), the mixed ingredients may be heated or cooked.

<< Filling process (b) >>
In the filling step (b), the container is filled with emulsified caramel and protein-containing ingredients. In this filling step (b), a mixture of the emulsified caramel and the protein-containing ingredient may be filled, or the emulsified caramel and the protein-containing ingredient may be separately filled. In the filling step (b), filling is completed by sealing with a seal or the like after filling. Sealing enables long-term storage.
For example, in the case of a pressure heat sterilized food (retort pouch food), the retort pouch that can withstand pressure heat sterilization is filled with emulsified caramel and protein-containing ingredients and sealed. In the case of ultra high temperature sterilization (UHT), high temperature short time sterilization (HTST), high temperature holding sterilization (HTLT), or low temperature holding sterilization (LTLT), it is normally filled after heat sterilization. In this case, the presence or absence of heat resistance and sterility of the filling container are not particularly limited. However, when sterilizing after filling, a heat-resistant filling container is preferable, and when filling after heat sterilization, an aseptic filling container is preferred. As specific filling containers, heat-resistant bag-like containers (for example, pouches), heat-resistant plastic containers, metal cans, glass containers, ceramic containers, and the like can be used.

<< Heat sterilization process (c) >>
In the heat sterilization step (c), the emulsified caramel and the protein-containing ingredients are heat sterilized. Heat sterilization may sterilize the mixture of the emulsified caramel and the protein-containing ingredient, or may sterilize the emulsified caramel and the protein-containing ingredient separately.
The heat sterilization in the heat sterilization step (c) is not particularly limited, and includes pressure heat sterilization or non-pressure heat sterilization. “Pressurized heat sterilization” and “Non-pressurized heat sterilization” can be performed according to “Pressurized heat sterilization” and “Non-pressurized heat sterilization” described in the section “[1] Caramel-containing heat sterilized food”. it can.

(Order of each process)
The order in which the mixing step (a), the heat sterilization step (c), and the filling step (b) are performed is not particularly limited. Moreover, it is also possible to perform each process simultaneously. For example, the mixing step (a) and the filling step (b) can be performed simultaneously, or the mixing step (a) and the heat sterilization step (c) can be performed simultaneously.
Specifically, in pressure heat sterilization (for example, retort sterilization) or pressureless heat sterilization (for example, boil sterilization), the mixing step (a), the filling step (b), and the heat sterilization step (c) The manufacturing method of the heat-sterilized food containing caramel can be performed in order. Moreover, it is also possible to perform a mixing process (a) and a filling process (b) simultaneously, and to perform a heat sterilization process (c).
Furthermore, in sterilization by a continuous sterilizer (for example, plate sterilizer or tubular sterilizer), or pressureless heat sterilization, the mixing step (a), the heat sterilization step (c), and the filling step (b) The manufacturing method of the heat-sterilized food containing caramel can be performed in order. Furthermore, it can also be performed in the order of the heat sterilization step (c), the mixing step (a), and the filling step (b). Moreover, a heat sterilization process (c) can be performed, and a mixing process (a) and a filling process (b) can also be performed simultaneously.

  EXAMPLES Hereinafter, the present invention will be specifically described by way of examples, but these do not limit the scope of the present invention.

<Measurement of black change with color difference meter>
By using a color difference meter, the color difference between the meat in the curry sauce to which the water-soluble caramel was added and the meat in the curry sauce to which the emulsified caramel was added was measured as follows.
Separate the protein-containing ingredients from the curry and gently wash the curry sauce. Using a color difference meter, the “lightness”, “red and green degree”, and “yellow and blue degree” of two samples (protein-containing ingredients) are measured. From these results, the color difference is calculated by the following formula (1).
(Where, ΔL * = difference in brightness between two samples, Δa * = difference in red and green in two samples, Δb * = difference in yellow and blue in two samples. )

《Sensory evaluation test for black change》
The color of the protein-containing ingredients in the retort pouch was evaluated over time according to the criteria in Table 2 below. The evaluation was performed by three or more people on the two samples and indicated by the average score of the two samples.

<< Example 1: Beef >>
In this example, a curry retort pouch food containing beef and emulsified caramel was prepared, and changes in beef after long-term storage were examined.
(Mixing process)
Mixed 5% by weight of ground beef, 2% by weight of carrot, 5% by weight of onion, 3% by weight of potato, 83.8% by weight of curry sauce, 1.3% by weight of emulsified caramel (Homo Caramel HC-30: Ikeda Saccharification Co., Ltd.) And cooked for about 40 minutes. The emulsified caramel is a caramel obtained by adding fats and oils to water-soluble caramel and emulsifying with an emulsifier. The homocaramel HC-30 contains 25% water-soluble caramel.
(Filling process)
The obtained mixture was filled in a retort pouch at 200 g and sealed.
(Heat sterilization process)
It was sterilized under pressure and heat in a retort sterilizer at 121 ° C. for 30 minutes.
(Sensory evaluation test)
The beef color change in the obtained curry was observed for 10 weeks by the sensory evaluation test. The results are shown in Table 4. The photograph of the beef 7 weeks after manufacture of Example 1 and Comparative Example 1 is shown in FIG.

<< Comparative Example 1: Beef >>
The procedure of Example 1 was repeated except that 1.3% by weight of a water-soluble caramel aqueous solution (water-soluble caramel: water = 5: 8) was used in place of the emulsified caramel 1.3%.
In addition, the addition amount of the emulsified caramel of Example 1 and the addition amount of the water-soluble caramel of the comparative example 1 examined beforehand visually so that the color of a sauce might become equivalent.

(Evaluation of the beef of Example 1 and Comparative Example 1 with a difference meter)
The beef was separated from the samples after 11 weeks in Example 1 and Comparative Example 1, and lightly washed with water. The difference between the “lightness”, “red and green degree”, and “yellow and blue degree” of the two samples was measured and applied to the above equation to calculate ΔE * ab. The results are shown in Table 3. ΔE * ab showed a difference of 2.9 even after 1 day, showing 5.6 after 4 weeks and 11.8 after 11 weeks.
By the way, in the paint industry, as a guideline for evaluating color differences, △ E * ab is 3 or more and is the “claim of color difference”, and △ E * ab is 12 or more Is the range. Although the photograph of Example 1 and Comparative Example 1 of 4 weeks (A) and 7 weeks (B) after manufacture was shown in FIG. 1, the beef of Comparative Example 1 on the left side is blackened by visual observation. The beef of Example 1 on the right side did not turn black.

<< Example 2: Chicken >>
The operation of Example 1 was repeated except that chicken was used instead of beef. The results are shown in Table 4.

<< Comparative Example 2: Chicken >>
The operation of Comparative Example 1 was repeated except that chicken was used instead of beef. The results are shown in Table 4.

Example 3: Shrimp
The operation of Example 1 was repeated except that shrimp was used instead of beef. The results are shown in Table 4.

<< Comparative Example 3: Shrimp >>
The operation of Comparative Example 1 was repeated except that shrimp was used instead of beef. The results are shown in Table 4.

<< Example 4: Squid >>
The operation of Example 1 was repeated except that squid was used instead of beef. The results are shown in Table 4.

<< Comparative Example 4: Squid >>
The operation of Comparative Example 1 was repeated except that squid was used instead of beef. The results are shown in Table 4.

<< Example 5: Soy protein >>
The procedure of Example 1 was repeated except that soybean protein was used instead of beef. The results are shown in Table 4.

<< Comparative Example 5: Soy protein >>
The procedure of Comparative Example 1 was repeated except that soybean protein was used instead of beef. The results are shown in Table 4.

<< Example 6: Silken tofu >>
The operation of Example 1 was repeated, except that silk-cured tofu was used instead of beef. The results are shown in Table 4.

<< Comparative Example 6: Silken Tofu >>
The operation of Comparative Example 1 was repeated except that silk-cured tofu was used instead of beef. The results are shown in Table 4.

<< Example 7: Chickpea >>
The procedure of Example 1 was repeated except that chickpeas were used instead of beef. The results are shown in Table 4.

<< Comparative Example 7: Chickpea >>
The operation of Comparative Example 1 was repeated except that chickpeas were used instead of beef. The results are shown in Table 4.

Example 8 Potato
The procedure of Example 1 was repeated except that potato was used instead of beef. The results are shown in Table 4.

<< Comparative Example 8: Potato >>
The operation of Comparative Example 1 was repeated except that potato was used instead of beef. The results are shown in Table 4.

<< Example 9: Carrot >>
The operation of Example 1 was repeated except that carrot was used instead of beef. The results are shown in Table 4.

<< Comparative Example 9: Carrot >>
The operation of Comparative Example 1 was repeated except that carrot was used instead of beef. The results are shown in Table 4.

Example 10: Onion
The operation of Example 1 was repeated except that onions were used instead of beef. The results are shown in Table 4.

<< Comparative Example 10: Onion >>
The operation of Comparative Example 1 was repeated except that onions were used instead of beef. The results are shown in Table 4.

For beef, chicken, shrimp, squid, and soy protein, the evaluation using water-soluble caramel after 10 weeks was 1 or 2, whereas those using emulsified caramel all received an evaluation of 5 Met. Moreover, although the evaluation using the water-soluble caramel decreased for silk tofu, chickpea, potato, carrot, onion, etc., the evaluation using the emulsified caramel remained at 5.

Example 11
In this example, it was confirmed that even when the amount of emulsified caramel was changed, the degree of black change in beef did not change.
The procedure of Example 1 was repeated except that 2.5% by weight or 3.75% by weight was added instead of adding 1.3% by weight of emulsified caramel. The results are shown in Table 5. Increasing the amount of emulsified caramel did not cause a black change in beef.

<< Examples 12 to 17 and Comparative Example 11 >>
In the present example, it was confirmed that black change is likely to occur when the emulsified caramel and the water-soluble caramel are mixed and the amount of the water-soluble caramel is large.
Instead of adding 1.3% by weight of emulsified caramel, the addition of 1.3% by weight of “water-soluble caramel aqueous solution (water-soluble caramel: water = 5: 8)” (Comparative Example 11), water-soluble caramel aqueous solution (water-soluble The ratio of caramel: water = 5: 8) to emulsified caramel is “90 wt% + 10 wt%” 1.3 wt% (Example 12), “75 wt% + 25 wt%” 1.3 wt% (Example) 13), “50 wt% + 50 wt%” 1.3 wt% (Example 14), “25 wt% + 75 wt%” 1.3 wt% (Example 15), or “10 wt% + 90 wt%” The procedure of Example 1 was repeated except that 1.3% by weight (Example 16) or 1.3% by weight of “emulsified caramel” (Example 17) was added. The results are shown in Table 5. As the amount of water-soluble caramel increased, the black change in beef was remarkable. However, even if the content of the water-soluble caramel and the emulsified caramel is “90% by weight + 10% by weight” (Example 17), the difference in black change from that of Comparative Example 11 in which water-soluble caramel is 100% by weight is 7W. Observed.

The caramel-containing heat-sterilized food of the present invention can be provided as a heat-sterilized food having a high commercial value because the protein-containing ingredients in the food do not turn black even after long-term storage.

Claims (6)

  Caramel-containing heat sterilized food containing emulsified caramel and protein-containing ingredients.   The caramel-containing heat sterilized food according to claim 1, wherein the heat sterilization is pressure heat sterilization or pressureless heat sterilization.   The protein-containing ingredients are from the group consisting of meat and processed meat products thereof, eggs and processed egg products, processed milk products, processed seafood and processed fish products, beans and processed processed beans products, and grains and processed processed products of grains. The caramel-containing heat-sterilized food according to claim 1 or 2, which is selected. (A) mixing emulsified caramel and protein-containing ingredients;
(B) a step of filling the container with the emulsified caramel and the protein-containing material, and (c) a step of heat-sterilizing the emulsified caramel and the protein-containing material.
Of producing heat-sterilized food containing caramel containing The order of process execution is
(1) mixing step (a), filling step (b), and heat sterilization step (c), or (2) mixing step (a) and filling step (b) at the same time, and heat sterilization step (c),
The method for producing a heat-sterilized food containing caramel according to claim 4, wherein the heat sterilization is pressure heat sterilization or pressureless heat sterilization. The order of process execution is
(1) mixing step (a), heat sterilization step (c), and filling step (b),
(2) Heat sterilization step (c), mixing step (a), and filling step (b), or (3) heat sterilization step (c), and mixing step (a) and filling step (b) are performed simultaneously.
The method for producing caramel-containing heat-sterilized food according to claim 4, wherein the heat sterilization is pressureless heat sterilization or pressure heat sterilization using a continuous sterilizer.