JP2013233093A - Method for producing pate-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pate-containing food preservable for a long period of time and a method for producing the pate-containing food.SOLUTION: A method for producing a pate-containing food includes (A) a process for obtaining a pate that contains a hop extract and is sterilized and (B) a process for preparing baked food dough in a state in which the pate is contacted with the food dough.

Description

  The invention disclosed in the present application relates to a putty-containing food and a method for producing the putty-containing food. More specifically, the present invention relates to a food that can be stored for a long period of time at room temperature using a sterilized putty containing a hop extract and a method for producing the food.

  It is known that hop extract exhibits an effective bactericidal action against gram-positive bacteria. However, the bactericidal action against gram-negative bacteria is weak. Therefore, the value of the hop extract as a disinfectant is limited.

  Under such a background, Patent Document 1 below discloses an additive containing a hop water extract and a food containing the additive in a dough. Patent Document 1 uses water as an extraction solvent and extracts at about 0 to 30 ° C., so that the hop water extract can contain ingredients that improve food properties while reducing bitterness components, and It is disclosed that the hop water extract is almost free of components having an antiseptic effect such as α acid derived from hops. That is, the hop extract is not used as a disinfectant, and the usefulness of the hop water extract has been studied exclusively from the viewpoint of taste and texture. It is also disclosed that the hop water extract should be added to food dough.

  Bread and confectionery, except for some filled products, have an expansion process during the manufacturing process and are baked by heating. For this reason, the sterilization process to the product after completion is a very incomplete process which does not destroy those structures.

  The incomplete treatment is a method in which a preservative is mixed in the product to the extent that the product is not affected, a method in which only the surface is sterilized during packaging, or a method in which an inert gas is enclosed in the packaging container It is.

  In these treatments, the preservative is thinly present in the entire product, or the treatment does not proceed to the inside, and the growth of heat-resistant spore bacteria cannot be prevented at room temperature. Therefore, there is no putty used to suppress the growth of the bacteria at room temperature. Therefore, the shelf life of sugar beet bread and confectionery using putty is extremely short at room temperature.

JP 2010-94064 A

  The inventor of the present application is eager to extend the shelf life of foods having a short shelf life at room temperature, including putty and baked food dough, as well as baked sugar beet bread and confectionery containing the putty in the food dough. I did research. As a result, the following ideas were obtained.

  The putty can already be sterilized using a heat treatment method at a temperature appropriately selected depending on the composition of the putty. For example, it is possible to use a gas or electricity as a heat source, baking in an oven exceeding the internal temperature of 200 ° C., cooking with steam exceeding 100 ° C., or a pressurized heating kettle (retort) of 121 ° C. and 2 atm. On the other hand, heat-resistant spore bacteria (gram-positive bacteria), which are a kind of heat-resistant bacteria, are present in food doughs represented by bread and confectionery that cannot be retorted even after heating and baking. In addition, when manufactured under general sanitary conditions, there is no gram-negative bacterium with low heat resistance in the bread or confectionery immediately after baking.

  However, in order to sterilize the heat-resistant spore bacteria, the food dough cannot be sterilized in the same manner as putty. If the food dough is sterilized in the same manner as the putty, for example, the yeast is killed, the dough is carbonized, or the dough becomes sticky. In other words, the food dough cannot be provided with a porous structure by a subsequent baking step, and for example, a food dough sterilized using a retort greatly impairs the value of the food. And also in the retort process after a dough baking process, an external shape cannot be maintained by high temperature / high pressure conditions, and the value as a foodstuff will be impaired greatly.

  From the above knowledge about the bacteria, it was considered that the heat-resistant spore bacteria remaining in the food dough rapidly grew when nutrients and water were supplied from the putty. That is, it was considered that putty decay in a putty-containing food with a short shelf life occurred not from the putty itself but from the contact surface between the baked food dough and the putty and spread inside and outside the putty. And if there was no adhesion of new bacteria from the external environment of the putty-containing food, the idea was that only the heat-resistant spore bacteria should be controlled. Already, the external environment can be effectively sterilized using alcohol or organic acid.

  A hop extract has a strong bacteriostatic effect against the heat-resistant spore bacteria which are Gram-positive bacteria. When the hop extract was mixed with the putty and bread was produced using the putty containing the hop extract, the shelf life of the produced bread was significantly prolonged. From this, the inventor of the present application is able to squeeze out the hop extract in the putty during baking and / or after baking from the putty into the food dough, and remain in the food dough remaining after baking (gram-positive bacteria). Was estimated to be bacteriostatic. It was also estimated that food spoilage could be suppressed.

  Therefore, it is an object to be solved to provide a putty-containing food that can be stored for a long period of time, a method for producing the putty-containing food, and a bacteriostatic method for heat-resistant spore bacteria in food that has undergone a baking process.

(First invention)
The configuration of the first invention of the present application for solving the above problems is as follows.
It is a manufacturing method of putty containing foods including the following (A)-(B) process.
(A) A step of obtaining a sterilized putty containing a hop extract.
(B) The process with which the said putty is prepared in the state which contacted the baked food dough.

(Second invention)
The configuration of the second invention of the present application for solving the above problem is as follows.
The step (B) is the method for producing a putty-containing food according to the first invention, which is achieved by bringing the putty and the food dough before baking into contact with each other and baking.

(Third invention)
The configuration of the third invention of the present application for solving the above problem is as follows.
1st invention-2nd in which the said putty contains 1 or more types chosen from meat, fish meat, vegetable protein, grain, cereal flour, fats and oils, sugars, dextrin, dietary fiber, spices, vegetables, fruits, and seasonings. A method for producing a putty-containing food according to any of the inventions.

(Fourth invention)
The configuration of the fourth invention of the present application for solving the above problem is as follows.
It is a manufacturing method of the putty containing foodstuff in any one of the 1st invention-the 4th invention whose content of the hop extract in the putty is 0.01-40 weight part to the whole putty.

(Fifth invention)
The configuration of the fifth invention of the present application for solving the above problem is as follows.
The method for producing a putty-containing food according to any one of the first to fourth inventions, wherein the putty-containing food is bread, confectionery, or snack.

(Sixth invention)
The configuration of the sixth invention of the present application for solving the above-described problems is as follows.
Furthermore, it is a manufacturing method of the putty containing foodstuff in any one of 1st invention-5th invention including the following (C) process.
(C) A step of packaging the baked putty-containing food.

(Seventh invention)
The configuration of the seventh invention of the present application for solving the above problem is as follows.
A bacteriostatic method of food comprising providing a sterilized putty containing a hop extract in contact with a baked food dough.

(Eighth invention)
The configuration of the eighth invention of the present application for solving the above problem is as follows.
The bacteriostatic method for food according to the seventh aspect, wherein the bacteriostatic bacteria are heat-resistant spore bacteria.

  A food having excellent storability can be produced by the method for producing a putty-containing food. Furthermore, the produced putty-containing food has good taste and texture.

  It is considered that the hop extract exudes into the food dough from the sterilized putty containing the hop extract, and the heat-resistant spore bacteria in the food dough remaining after baking can be bacteriostatic.

  As described above, by devising the combination of baking and putty, the target to be bacteriostatic can be limited, and even foods containing putty are excellent in preservability. Preferably, a meat putty-containing food excellent in preservability is obtained.

  Hereinafter, embodiments of the invention disclosed in the present application will be described including the best mode.

[Method for producing putty-containing food]
The manufacturing method of the putty-containing food disclosed in the present application includes the following steps (A) to (B).
(A) A step of obtaining a sterilized putty containing a hop extract.
(B) The process with which the said putty is prepared in the state which contacted the baked food dough.

  The order of (A) process and (B) process is not specifically limited. In addition to the above-described steps (A) and (B), other steps may be included. Preferably, the method includes a step of packaging the baked putty-containing food. The putty-containing food may be distributed and stored in a packaged state.

  The putty contains a hop extract. The putty is sterilized.

  Putty is a type of confectionery, bread, or cooking material. It is a dish in which ingredients such as meat and fish are minced and kneaded into a paste. At present, kneaded foods are generally called putty, and in addition to the conventional ingredients wrapped in dough, they are applied as spreads or eaten as hamburgers. However, so-called filling is not included in the putty here. Filling is a kind of confectionery / breadmaking or cooking ingredients, and means so-called ingredients such as sugar beet bread, sweet buns and sandwiches, cakes, pies, and wrapped pizzas, and the contents and fillings. That is, the putty here refers to a food material kneaded into a paste that does not contain the filling. The putty preferably contains one or more selected from meat, fish, vegetable protein, cereal, cereal flour, fats and oils, sugars, dextrin, dietary fibers, spices, vegetables, fruits, and seasonings. More preferably, it contains one or more selected from meat, fish, vegetable protein, vegetables, and fruits. Preferred examples of putty include meat putty, fish putty, club putty, shrimp putty and the like. It is also preferable to use the putty together with the sugar beet-based sauce described below.

  Putty is characterized by its high protein content and moisture, such as livestock, chicken, fish and eggs.

  Hops, which are raw materials for the hop extract used in the present invention, are perennial plants of the mulberry family. There are many types of hops. They are roughly divided into four types. (1) Aroma varieties with the best aroma, (2) Aroma hops, (3) Hop varieties that have no features and are not regarded as important worldwide, (4) Bitter hops. Any varieties can be preferably used for the hop extract used in the present invention. Moreover, you may mix and use 2 or more types of the said hop.

  The part of the hop used for extraction is not particularly limited, but it is preferably a flower, a fruit, a leaf, a stem or the like. In addition, there is a product obtained by pulverizing hop blossoms and fruit fruits into a pellet after low-temperature pulverization, but the hop extract used in the present invention can also be used as a raw material. Furthermore, these can be combined and used simultaneously.

The method for obtaining the hop extract is not particularly limited, and a well-known method can be used. Examples thereof include solvent extraction using a solvent such as water, saline, alcohol, ether, acetone, and hexane, pressing, steam distillation, CO ₂ supercritical fluid extraction, and the like. A preferable extraction condition is high-pressure hot water extraction at 121 ° C., 2 atm, and 15 minutes. Commercially available products can also be used as appropriate, and examples include Hoplex, manufactured by Mitsubishi Kasei Foods Corporation, and Isohop, manufactured by Botanics.

  The composition of the hop extract is not limited, but preferably contains a component that dissolves in an ingestible liquid from the viewpoint of oozing into food dough. The form of the hop extract is not limited, but is preferably liquid.

  Although content of the hop extract contained in the said putty is not specifically limited, It is preferable that it is 0.01-40 weight part with respect to the whole putty, and it is more preferable that it is 0.03-10 weight part.

  When the content of the extract is specified by dry matter weight, it is preferably 20 to 50 ppm as β acid, and more preferably 25 to 40 ppm as β acid.

  That is, the said hop extract may contain the component which can be obtained as dry matter, and may contain the volatile component which cannot be obtained as dry matter. Examples of preferable components include α acid and β acid.

  The order of mixing the hop extract into the putty and the sterilization process is not limited. However, when the hop extract is mixed after the sterilization process of the putty, the mixing should prevent the introduction of new bacteria.

  The process for sterilizing the putty is not particularly limited, but it is baked in an oven with gas or electricity as a heat source and the internal temperature exceeds 200 ° C, or steamed with steam exceeding 100 ° C, a pressure heating kettle (retort), a low pressure heating kettle ( It is preferable to sterilize by simple retort), normal-pressure boiling water heating (boiling), or the like. Specific conditions for the sterilization treatment can be appropriately determined depending on the composition of the putty. Preferably, after firing in an oven using gas or electricity as a heat source and exceeding the internal temperature of 200 ° C., it is 30 minutes of atmospheric pressure boiling water heating (boiling). Or the method through the process of freezing putty is also possible. In this case, as a result of not sterilizing by the above-described method or the like, bacteria that cannot be bacteriostatic by the hop extract remain in the putty. However, the putty can be sterilized by heating in subsequent product manufacture.

  When the putty containing hops is retorted or baked, the extract may be eluted from the hops into the putty by these steps. Therefore, it is also effective for the putty to contain pulverized flowers, berries, leaves, stems, or flowers, berries, leaves, stems themselves, or a mixture thereof. In this case, a hop extract is produced in the putty by the above process.

  Further, the putty is preferably used in combination with a sugar beet sauce, and hamburger sauce, gravy sauce, teriyaki sauce, curry sauce, beef stew sauce, bolognese sauce, chili sauce and the like can be preferably exemplified. The sauce applied to the putty may or may not contain the hop extract or hop, and the concentration of the hop extract can be 0.00 part to 40 parts. Preferably, it is 0.02 part-20 parts. The sauce may contain other shelf life improvers and preservatives. Examples of shelf life improvers and preservatives include glycine, shirako protein, nisin, wasabi extract, red pepper extract, sodium acetate, sodium propionate, polylysine, glycerin fatty acid ester, lysozyme, chitosan, thiamine lauryl sulfate, sorbine Examples thereof include sodium acid, sodium benzoate, and pectin degradation products. When the putty does not contain the hop extract and the source contains the hop extract, if these are used in combination, the “putty contains the hop extract” in the present application.

  As described above, in the baked food dough, heat-resistant spore bacteria (gram-positive bacteria) should be bacteriostatic. That is, bacteriostasis is possible when the putty containing the hop extract comes into contact with the baked food dough. Therefore, the means for achieving the “state in which the putty is in contact with the baked food dough” defined in the step (B) is not particularly limited. Preferably, the step (B) is achieved by bringing the putty and the food dough before baking into contact with each other and baking. Preferably, the putty and the baked food dough are brought into contact with each other. At that time, the combined putty and the baked food dough can be baked again, but may not be baked.

  As a specific aspect in which the putty containing the hop extract comes into contact with the baked food dough, the putty is on the dough, and the putty is wrapped in the dough (the dough completely covers the putty) And a mode in which a part of the putty is exposed to the outside), and the putty is sandwiched between the fabrics.

  The putty-containing food produced by the method for producing a putty-containing food disclosed in the present application is preferably bread, confectionery, or snack. Preferred are side dish bread, pizza, and soy sauce.

[Bacteriostatic method]
This application discloses a bacteriostatic method of food comprising providing a sterilized putty containing a hop extract in contact with the baked food dough. Thus, this application also discloses a Gram-positive bacteriostatic putty that is used in combination with a baked food dough and contains a hop extract.

  According to the knowledge obtained by the inventor of the present application, the putty can be sterilized by gas or electricity as a heat source, baking in an oven exceeding the internal temperature of 200 ° C., steaming or retorting with steam exceeding 100 ° C. Moreover, in the baked food dough, what should be bacteriostatic is heat-resistant spore bacteria (gram-positive bacteria). A hop extract is effective for bacteriostasis of the Gram-positive bacteria.

  That is, if the sterilized putty containing the hop extract is brought into contact with the baked food dough, the hop extract in the putty oozes out from the putty into the food dough and remains after baking. It is estimated that gram-positive bacteria in it can be bacteriostatic.

  A preferred embodiment of the contact is the same as the method for producing the putty-containing food.

  Examples are described below. The invention disclosed in the present application is not limited to the following examples.

  Tables 1 to 10 at the end show the evaluation results of Test Examples 1 to 24 and each test example. Test Examples 2 to 4, 6 to 8, 10 to 12, 14 to 16, 18 to 20, and 22 to 24 correspond to Examples, and Test Examples 1, 5, 9, 13, 17, and 21 are comparative examples. It corresponds to. Among these test examples, Test Example 1 to Test Example 4 shown in Table 1 are test examples for manufacturing a hamburger (hamburg putty) when the amount of hop extract added is different. In Tables 1 to 6, all parts of the ingredients are in parts by weight.

  In the following tests, “Hope Extract” used was a Hoplex (liquid product) manufactured by Mitsubishi Chemical Foods Corporation. The concentration of β-acid in Hoplex is about 6%. Further, as the β acid, lupron, adolpron, colpron, postlupron and prelupron are included. In Tables 1 to 6, the amount of hop extract contained in the putty according to each example is described. In Tables 1 to 6, the columns indicating the steps for manufacturing and packaging hamburgers, breads and the like indicate that the steps proceed in the order of the steps described above from the steps described above. In Tables 1 and 2, for the sake of convenience, arrows are given in the tables to indicate the order in which the steps proceed. In Tables 7 to 10, items such as “D + 1” indicate the number of storage days after manufacture by the numbers.

[Test Example 1 to Test Example 4]
The view of Table 1 is as follows.
That is, for Test Example 1 to Test Example 4 noted as hamburger (1) to hamburger (4), the hamburger (1) to hamburger (4) composition is shown in the “Composition” column provided at the top of the table. The portion of the food additive in this includes the added amount of the hop extract, and the added amount of the hop extract is shown in the lower part thereof. That is, Test Example 1 “Hamburg (1)” has a hop extract addition amount of 0 (no addition), and Test Example 2 “Hamburg (2)” has a hop extract addition amount of 0.025 parts. Example 3 “Hamburg (3)” indicates that the hop extract addition amount is 0.05 parts, and Test Example 4 “Hamburg (4)” indicates that the hop extract addition amount is 0.075 parts. Furthermore, a hamburger with such a blending content was produced under the conditions shown in the “Manufacturing Process” column below.

  In the process of each of the above test examples, the mixing is a biaxial pedal mixer manufactured by Nakai Kikai, the molding is a drum-type molding machine manufactured by Takeuchi Seisakusho, the firing is a caterpillar-type infrared iron plate baking machine manufactured by Asahi Equipment, and refrigeration. Used a quick freezer made by Shinwa cooler.

[Test Example 5 to Test Example 8]
The view of Table 2 is as follows.
That is, for Test Example 5 to Test Example 8 noted as hamburger with sauce (1) to hamburger with sauce (4), the “hamburger composition” provided at the top of the table is the same as in Test Example 1 above. No hop extract is added to the hamburger. The amount of the sauce prepared separately and the amount of the hop extract contained in the sauce are shown in the “Source formulation” column. These hop extract additive-free hamburgers were packaged together with the sauce according to each example, and then heat sterilized and cooled. That is, Test Example 5 “Hamburger with sauce (1)” has 0 hop extract of the source, and Test Example 6 “Hamburger with source (2)” has 0.05 part of the hop extract in the source, Test Example 7 “Hamburger with sauce (3)” has 0.075 parts of hop extract in the sauce, and Test Example 8 “Hamburger with sauce (4)” has 0.10 parts of hop extract in the sauce. Indicates that there is. Furthermore, the hamburger with sauce having such a blending content was manufactured under the conditions shown in the column “Manufacturing process” below.

  In the process of each of the above test examples, the mixing is a biaxial pedal mixer made by Nakai Machine, the molding is a drum-type molding machine made by Takeuchi Seisakusho, the firing is a caterpillar-type infrared iron plate baking machine made by Asahi Equipment, and packaging Used a multi-chamber double-chamber vacuum packaging machine made of mulch bag, and a stainless steel steam-heated sterilization tank with a temperature controller made of TKC, respectively.

[Test Example 9 to Test Example 12]
In Test Example 9 to Test Example 12 in Table 3, shamburg bread storability was evaluated. That is, bread making is performed by blending a long life bread that is suitable for long-term storage and can be evaluated stably with slow deterioration of bread dough, and the shape is the above-described Test Examples 1 to 4 on the bread. Evaluation was made with a square cut topped with a hamburger prepared in (1). The composition of the medium seed and the main shell and the implementation conditions of the process are shown in each column of “medium seed” and “main shell” according to Test Example 9 to Test Example 12 in Table 3. The subsequent storage conditions are shown in the “Storage” column. The equipment used was a vertical mixer manufactured by Kanto Blender Kogyo Co., Ltd., Rondo's sheeter table, Kotobuki Baking Machine's fermenter, oven, and the temperature chamber used for storage was Sanyo Co., Ltd. It is an incubator made by us. Moreover, 1.5 g of fresh dots made by Daiwa Paper Industries Co., Ltd. were used as the alcohol volatilizer enclosed when individually packaging the finished bread.

[Test Example 13 to Test Example 16]
In Test Example 13 to Test Example 16 in Table 4, the storage stability of the hamburger bread with sauce was evaluated. That is, for bread making, the same dough as in Test Example 9 to Test Example 12 was used, and the hamburger with sauce prepared in Test Example 5 to Test Example 8 was topped on the dough with the same shape as the square. Evaluation was made with cuts. The composition of the middle seed and the main shell and the implementation conditions of the steps are shown in the columns of “medium seed” and “main shell” according to Test Example 13 to Test Example 16 in Table 4, respectively. The subsequent storage conditions are shown in the “Storage” column. The equipment used, the alcohol volatilizer, and the thermostat were the same as in Test Example 9 to Test Example 12.

[Test Example 17 to Test Example 20]
In Test Example 17 to Test Example 20 in Table 5, the storability of hamburger soy was evaluated. That is, in the evaluation, the manufacture of the yaki is carried out with a formulation that makes the dough part easy to eat even if it is swallowed (sponge-like), and the shape is in the above-mentioned test examples 1 to 4 in the dough The prepared hamburger was evaluated in a round bowl shape. The conditions for blending, process and storage are shown in the columns of “Formulation”, “Process” and “Storage” according to Test Example 17 to Test Example 20 in Table 5, respectively. The equipment used was a mixer manufactured by Kanto Blender Kogyo Co., an oven of Kotobuki Baking Machine Co., Ltd., and the thermostat used for storage was an incubator manufactured by Sanyo Co., Ltd. Moreover, 1.5 g of fresh dots made by Daiwa Paper Industries Co., Ltd. were used as the alcohol volatilizing agent enclosed when individually wrapping the finished soup.

[Test Example 21 to Test Example 24]
In Test Example 21 to Test Example 24 in Table 6, the storability of the hamburger soy sauce with sauce was evaluated. That is, for the production of soy sauce, the same dough as in Test Examples 17 to 20 was used, and the hamburger with sauce prepared in Test Examples 5 to 8 was wrapped in the same shape of dough. Was evaluated. The conditions for blending, process and storage are shown in the columns of “Formulation”, “Process” and “Storage” according to Test Example 21 to Test Example 24 in Table 6, respectively. The equipment used, the alcohol volatilizer, and the thermostat were the same as in Test Example 17 to Test Example 20.

[Evaluation results of Test Example 9 to Test Example 24]
Tables 7 to 10 show the evaluation results of predetermined evaluation items for bread and soy sauce manufactured according to Test Example 9 to Test Example 24. Among these, the sensory evaluation for food texture and flavor was made up of a total of 30 employees of the applicant company as panelists, and each person was asked to perform a four-level evaluation of 1 to 4 points for each evaluation item. Four points are the highest evaluation, and one point is the lowest evaluation. And since it evaluated by the total score of 30 panelists for each sensory evaluation item, the highest possible score is 120 points, and the lowest possible score is 30 points. In addition, when the product had a strange odor, the food texture test was not performed and the flavor was evaluated only for the aroma. In this case, only the fragrance is evaluated, there is no taste evaluation, and the “flavor” evaluation is low.

  In Tables 7 to 10, the evaluation results of sensory evaluation are shown by symbols. When the total evaluation score was 101 to 120, it was determined as “good” and “「 ”. When the total evaluation score was 76 to 100, it was evaluated as “normal”, and a “◯” symbol was given. When the total evaluation score was 51 to 75, it was evaluated as “slightly bad” and used as a “Δ” symbol. When the total evaluation score was 30 to 50, it was evaluated as “bad”, and “x” symbol was given.

  In Tables 7 to 10, there are bacteria test items as evaluation items other than the sensory evaluation. This was done by sampling 5 g of the product stored in the incubator until the specified number of storage days so that the bread dough part and the filling part were included, respectively, and then inspecting according to the food sanitary apparatus BACcT method. In addition, the sample of the heat-resistant spore bacteria was similarly sampled and suspended, boiled in boiling water for 10 minutes, immediately cooled with running water, and examined according to the food hygiene device BACcT method.

The method of the bacteria test is as follows.
Number of general viable bacteria: Petri film method (dry medium method: medium name: petri dish AC *) Food hygiene inspection guidelines included coliform group: Petri film method (dry medium method: medium name: petri dish CC *) food hygiene inspection guidelines included yellow grape Staphylococci: Petrifilm method (dry medium method: medium name: STX plate *) Food hygiene inspection guidelines included Mold, yeast: Petrifilm method (dry medium method: medium name: YM plate *) Food hygiene inspection guidelines heat resistant spore bacteria : Petri film method (dry medium method: medium name: petri dish HS) Heat treatment: 10 minutes in boiling water

  When the evaluation result of the bacteria test was less than 100 cfu / g, it was determined as “good” and “「 ”symbol. When the number of bacteria was 100 cfu / g or more and less than 1000 cfu / g, “normal” was given and “◯” was given. When the number of bacteria was 1000 cfu / g or more and less than 5000 cfu / g, it was determined as “slightly bad” and “Δ” symbol. When the number of bacteria was 5000 cfu / g or more, it was determined as “bad” and “×”. cfu is an abbreviation for Colony forming unit, which is a unit representing the number of bacteria detected as a colony of bacteria.

  Comprehensive evaluation that combines the above sensory evaluation and fungus test evaluation is “good” with “◎” symbol, “normal” with “○” symbol, “slightly bad” with “△” symbol, and “bad”. The “x” symbol was used. The overall evaluation is “◎” for all sensory evaluations and bacterial tests, “◎”, “○” and “○” or only “○” for “○” and “△”. In some cases, “△” and “×” are “x”.

  In Test Example 9 to Test Example 12 in Table 7, the hamburger bread with no added hop extract, which is Test Example 9, was evaluated as “x” having a bad taste in the first week after the production. Slightly bad “△” evaluation in the growth of bacteria. In the second week after the production, a rotting odor was generated, which was a bad “x” evaluation in the growth of general viable bacteria and heat-resistant spore bacteria. In Test Example 10, the evaluation was improved, and the result of the flavor and fungus test was good “良好” even in the first week after production. In the hamburger bread added with the hop extract of Test Example 11 and Test Example 12, there is no rot odor and the flavor is good even after 7 weeks have passed since the manufacture, and the growth of the fungus is suppressed and the fungus test is also good. ◎ ”. And the texture of bread dough did not become harder than immediately after production, but rather became softer, and this phenomenon was more prominent in the part closer to putty. This is presumed that moisture has transferred from the contact surface of the putty into the bread dough, and this is evident by the fact that the flavor of the bread dough close to the putty has shifted the color and taste of the putty. It is presumed that the hop extract dissolved in the moisture of the putty is transferred at the same time to bacterize the heat-resistant spore bacteria present in the bread dough.

  In Test Example 13 to Test Example 16 in Table 8, in the hamburger bread with sauce to which no hop extract was added, which is Test Example 13, the evaluation was bad “x” in the first week after production, and general viable bacteria and heat resistance Slightly bad “Δ” evaluation in the growth of spore-forming bacteria. In the second week after the production, a rotting odor was generated, which was a bad “x” evaluation in the growth of general viable bacteria and heat-resistant spore bacteria. In Test Example 14, an improvement in evaluation was observed, and even in the first week after production, the result of the flavor and fungus test was good “◎”. In the hamburger bread with sauce added with hop extract of Test Example 15 and Test Example 16, there was no rot odor even after 7 weeks from the production, the taste was good “◎”, the growth of the fungus was also suppressed, and the fungus test was also performed It was good “◎”. The texture of bread dough does not become harder than immediately after production, but rather becomes softer, and this phenomenon is more prominent in the portion closer to the putty with sauce. This is presumed that moisture has transferred into the bread dough from the contact surface of the putty with sauce, and this is apparent from the fact that the flavor of the bread dough close to the putty with sauce has shifted the color and taste of the sauce. It is presumed that the hop extract dissolved in the moisture of the sauce is transferred at the same time and bacteriostatic of the thermostable spore bacteria present in the bread dough is performed.

  In Test Example 17 to Test Example 20 in Table 9, the hamburger soup with no added hop extract, which is Test Example 17, produced a rotting odor in the first week after production, and the taste was poor, and the general viable bacteria were evaluated. In addition, the evaluation was slightly worse in the growth of heat-resistant spore bacteria. In Test Example 18, an improvement in evaluation was observed, and even in the first week after production, the result of the flavor and fungus test was good “◎”. In the hamburger soup with hop extract added in Test Example 19 and Test Example 20, there is no rot odor even after 7 weeks from the production, the taste is good, “◎”, the growth of the fungus is suppressed, and the fungus test is also good It was “◎”. And the texture of the oyster dough is not as hard as it is immediately after production, but rather becomes softer, and this phenomenon is more prominent in the part closer to the putty. This is presumed that moisture has transferred from the contact surface of the putty into the soy dough, and this is evident by the fact that the taste of the soy dough close to the putty has shifted the color and taste of the putty. It is presumed that the hop extract dissolved in the moisture of the putty is transferred at the same time to bacterize the thermostable spore bacteria present in the oyster dough.

  In Test Example 21 to Test Example 24 in Table 10, the hamburger soy sauce with no hop extract added in Test Example 21 produced a rotten odor in the first week after production, and the taste was poor, indicating that the taste was poor. Slightly bad “Δ” evaluation in the growth of fungi and heat-resistant spore bacteria. In Test Example 22, an improvement in evaluation was observed, and the result of the flavor and fungus test was good “◎” even in the first week after production. In the case of Oyaki with sauce added with hop extract as in Test Example 23 and Test Example 24, even after 7 weeks from manufacture, there was no rot odor and the flavor was good “「 ”, and the growth of the fungus was also suppressed. The inspection was also good “◎”. And the texture of Oyaki dough does not become harder than immediately after production, but rather becomes softer, and this phenomenon is more prominent in the portion closer to the putty with sauce. This is presumed to be due to the transfer of moisture from the contact surface of the putty with sauce into the soy dough, and this is evident from the fact that the taste of the soy dough close to the putty with sauce transferred the color and taste of the sauce. is there. It is presumed that the hop extract dissolved in the moisture of the sauce is transferred at the same time to bacterize the thermostable spore bacteria present in the oyster dough.

  The invention disclosed in the present application provides a putty-containing food that can be stored at room temperature for a long period of time, a method for producing the putty-containing food, and a bacteriostatic method for heat-resistant spore bacteria in food that has undergone a baking process.

Claims (3)

A method for producing a putty-containing food comprising the following steps (A) to (B).
(A) A step of obtaining a sterilized putty containing a hop extract.
(B) The process with which the said putty is prepared in the state which contacted the baked food dough. The method for producing a putty-containing food according to claim 1, wherein the step (B) is achieved by bringing the putty and the food dough before baking into contact with each other and baking. The method for producing a putty-containing food according to claim 1 or 2, wherein the sauce attached to the putty contains a hop extract.