JP2014023520A - Heat-sterilized food product packaged and sealed in a container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a high-quality heat-sterilized food product packaged and sealed in a container, the product being shelf-stable for a longer period.SOLUTION: The heat-sterilized food product packaged and sealed in a container, comprising crosslinked starch of glutinous rice grain and sucrose fatty acid ester having ten or more HLBs.

Description

  The present invention relates to a food that has been stored in a container and can be stored at room temperature for a long period of time and is heat-sterilized after filling and sealing.

  A retort food such as a retort curry sauce can be stored at room temperature for about one year, but it is also known that a viscosity decrease and water separation problems occur due to aging of starch contained in wheat flour during storage. Even when retort foods or foods that have been sterilized under milder conditions are placed in a refrigerated state during storage, thawed in a frozen state, or repeatedly frozen and thawed, Decrease in viscosity or water separation may occur due to aging. Japanese Patent Application Laid-Open No. 57-174078 discloses a retort food to which sucrose fatty acid ester is added in order to prevent flavor deterioration and browning in the retort food. Japanese Patent Application Laid-Open No. 4-31377 discloses a method for producing a Western-style sauce that has almost no viscosity reduction or water separation due to starch aging and is characterized by a mouthfeel. The Western-style sauce is characterized by containing phosphoric acid-crosslinked starch derived from corn starch of wheat seed or wheat starch. However, it can be stored at room temperature for a longer period (for example, 3 years or more), and high-quality retort food has not been put on the market so far. Even if the invention of the prior art is carried out, a retort food that has the original viscosity and mouthfeel such as curry sauce and that can be stored at room temperature for a long period of time, with reduced viscosity reduction and water separation due to starch aging. It could not be realized.

Japanese Patent Laid-Open No. 57-174078 JP-A-4-31377

When retort food is stored at room temperature for 3 years, fluid properties such as sauce are lost along with water separation, and a lump is formed. The same problem occurs when the retort food is stored in a refrigerated state during storage, when it is thawed in a frozen state, or when it is repeatedly frozen and thawed. The lump produced by these affects the viscosity, taste, etc., and the smooth mouthfeel is lost.
Accordingly, an object of the present invention is to provide a high-quality heat-sterilized food that can be stored at room temperature for a longer period and is filled and sealed in a container. In addition, the present invention provides a heat-sterilized food that maintains its quality when placed in a refrigerated state during storage of retort food, etc., when thawed in a frozen state, or when repeatedly thawed and frozen. The purpose is to provide.

  The present invention provides a heat-sterilized food filled in a container and sealed, characterized by containing glutinous seed cross-linked starch and containing a sucrose fatty acid ester of HLB 10 or higher.

  According to the present invention, it is possible to provide a high-quality food that has been heat sterilized and filled and sealed in a container that can be stored at room temperature for a longer period of time. In addition, even when the retort food is stored in a refrigerated state or a frozen state, it is possible to provide a heat-sterilized food that can maintain the quality.

The heat-sterilized food filled and sealed in the container of the present invention contains glutinous seed cross-linked starch and contains a sucrose fatty acid ester of HLB 10 or more.
The food of the present invention is not particularly limited. For example, retort food, aseptically filled food (sterilized fluid food aseptically filled into a container), chilled food / frozen food (filled into a container) Foods that have been heat sterilized at a lower temperature than retort foods).
The food of the present invention is not particularly limited, and examples thereof include stew, potage, soup, curry, cream-based spread, and filling. The food product of the present invention is preferably a fluid food product made viscous with starch.
The glutinous seed crosslinked starch contained in the food of the present invention includes glutinous seed hydroxypropylated phosphate crosslinked starch, glutinous acetylated adipic acid crosslinked starch, glutinous acetylated phosphate crosslinked starch, glutinous phosphate monoesterified phosphorus Acid cross-linked starch and glutinous seed phosphoric acid cross-linked starch are exemplified, and glutinous seed hydroxypropylated phosphoric acid cross-linked starch is preferred. Although it does not specifically limit about the manufacturing method of a glutinous seed cross-linked starch, For example, it can manufacture by making raw material starch react with acetic anhydride and adipic anhydride. In addition, glutinous hydroxypropylated phosphate cross-linked starch can be produced by reacting raw material starch with sodium trimetaphosphate or phosphorus oxychloride under alkaline conditions and then reacting with propylene oxide.
Examples of the glutinous seed starch which is a raw material starch include those derived from corn, rice, potato and the like. These glutinous starches can be used alone or in admixture of two or more. The content of glutinous seed cross-linked starch in the food of the present invention is preferably 0.05 to 10% by mass, more preferably 0.07 to 5% by mass, and further preferably 0.07 to 3% by mass. is there.

The sucrose fatty acid ester contained in the food of the present invention is not particularly limited as long as the HLB is 10 or more. The HLB of the sucrose fatty acid ester is preferably 11 or more, more preferably 15 or more, and still more preferably 16. Content of the said sucrose fatty acid ester in the foodstuff of this invention becomes like this. Preferably it is 0.01-1 mass%, More preferably, it is 0.03-0.5 mass%, More preferably, it is 0.04-0. .1% by mass. In addition, in heat-sterilized foods (for example, retort foods such as retort curry sauce) that do not have an excessive amount of oil, it is difficult to separate oil and water, so it is not necessary to use an emulsifier such as a sucrose fatty acid ester. Moreover, since the taste of heat-sterilized food is reduced by using an emulsifier, it is not usually used. In the present invention, by using a very small amount of a specific sucrose fatty acid ester, the taste of the heat-sterilized food is lowered (including the problem that the viscosity is too viscous by using glutinous seed cross-linked starch). It solves problems such as viscosity reduction and water separation.
The food of the present invention may further contain a thickener, preferably xanthan gum. A thickener can be used individually or in mixture of 2 or more types. The content of the thickener in the food of the present invention is preferably 0.01 to 0.8 mass%, more preferably 0.03 to 0.2 mass%. By adding a thickening agent, it is possible to supplement the action of glutinous seed cross-linked starch and sucrose fatty acid ester to give the food inherent viscosity and mouthfeel.
You may mix | blend an unprocessed starch with the foodstuff of this invention further. Examples of raw starch include those derived from wheat, corn, rice, tapioca, potato and the like. These raw starches can be used alone or in admixture of two or more. The content of raw starch in the food of the present invention is preferably 10% by mass or less, more preferably 8% by mass, and further preferably 5% by mass or less. By adding unprocessed starch, the inherent viscosity and mouthfeel of food can be imparted.

The food of the present invention may contain spices, roux, ingredients, and other ingredients.
The spice is not particularly limited, and conventionally known spices can be used. Specific examples of spices include, for example, one selected from cardamom, cloves, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, crust, pepper, chili, mustard, ginger, turmeric, paprika, etc. Or 2 or more types can be mixed and used. The kind of spices to be used may be appropriately adjusted according to the required final product flavor.
Ruu is obtained from a raw material containing wheat flour and / or starch and edible fats and oils. In general, “ruu” refers to a product obtained by heat-treating a raw material containing wheat flour and / or starch and edible fats and oils. The flavor of heat-sterilized food can be improved by adding glutinous seed cross-linked starch and, if necessary, raw starch to roux. Moreover, as edible fats and oils that can be used as raw materials for roux, any of natural fats and oils, processed fats and oils, and mixtures thereof can be used. Specific examples include butter, margarine, pork fat, beef tallow, and mixtures thereof. When a raw material containing wheat flour and / or starch and edible fat is heat-treated, the heating temperature is preferably heated so that the raw material temperature is 110 ° C. or higher, and reaches 110 ° C. or higher and 140 ° C. or lower. It is more preferable to heat. The heat treatment time is preferably about 3 to 120 minutes. In addition, you may mix | blend the said sucrose fatty acid ester with roux.

The ingredients may be animal or vegetable. Examples of animal ingredients include chicken, pork, beef and seafood. The plant ingredients include root vegetables such as potato, carrot, burdock and radish; beans such as couch and edamame; stem vegetables such as lotus root and asparagus; leaf vegetables such as spinach, Chinese cabbage and cabbage; eggplant and tomato Fruit and vegetable such as broccoli and cauliflower; Algae such as seaweed, hijiki and kombu; Mushrooms such as shimeji, mushroom and maitake; Fruits such as pineapple and apple; and seeds such as almond and sesame Etc. About the processing method of these materials, what is necessary is just to employ | adopt the method known conventionally about each material.
The food of the present invention can be prepared according to the intended final form, such as flavoring materials such as various seasonings, pastes of vegetable materials (for example, tomato paste, potato paste, apple paste, onion paste, pumpkin paste, broccoli Paste etc.) etc. may be included.
The food of the present invention can be prepared as an allergen-free food containing no allergen such as seven major allergens (egg, milk, wheat, buckwheat, peanut, shrimp, crab). Of course, a specific allergen can be selectively prepared (for example, by selecting two major allergens) as an allergen-free food. Further, it can be prepared as allergen-free retort food (including canned foods), chilled food, frozen food, aseptic filled food, and the like. These foods may be heated and eaten, but can be eaten as they are without being heated. Moreover, it can be used as food for storing as emergency food, disaster food, etc. that anyone can eat, regardless of the presence or absence of food allergies, in a form that can be stored for a long period of time.
The food of the present invention can achieve wheat-like viscosity and texture by containing glutinous seed cross-linked starch and, if necessary, a thickener, even though it does not contain wheat. Also, regardless of whether it is a general food or allergen-free food, it does not contain milk ingredients (including not containing milk ingredients at a level that can be labeled as milk ingredients free), so that it can be stored at room temperature for a long period of time or refrigerated When placed in a frozen state, the effect of maintaining the quality of food can be further achieved.
The food of the present invention has an excellent quality maintaining effect, and can be eaten with high quality without being warmed. Therefore, the food of the present invention is simple as an emergency food, a disaster food, etc., and is excellent from the viewpoint of energy saving.

The food of the present invention includes, for example, a step of preparing food (food preparation step), a step of filling and sealing food in a container (filling and sealing step), a step of heat sterilizing the food (heat sterilization step), You may manufacture by the method containing. Moreover, you may manufacture frozen food through a heat-sterilization process suitably.
In the food preparation step, foods may be prepared by a conventional method by appropriately blending the above materials.
The heat sterilization treatment step may be performed before the prepared food is filled and sealed in the container, or after the container is filled and sealed. Moreover, what is necessary is just to perform the heat sterilization process of a foodstuff by a conventionally well-known method. For example, when the food is a retort food, the prepared food is filled in a retort pouch, sealed, and heated at 120 to 125 ° C. for 20 to 60 minutes for retort processing.
Moreover, what is necessary is just to perform filling and sealing of the foodstuff to a container by a conventionally well-known method.
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to the Example shown below at all.

(Examples 1-9 and Comparative Examples 1-4)
Curry sauce is prepared by heating the raw materials shown in Tables 1 to 3 (mixed amounts are expressed in mass%) to a temperature of 100 ° C. while stirring in a heating kettle, filling and sealing in a retort pouch, and retort treatment Was given. The product of Example 9 was prepared as an allergen free food.

<Evaluation>
The retort curry sauce obtained in each example and comparative example was evaluated by a sensory test after storage at room temperature for 3 years. Separation was evaluated in five stages according to the following criteria. The flavor and viscosity were evaluated in five levels based on the following criteria by sensory evaluation of 10 panelists (when eating without heating). The results are shown in Tables 1 and 2.
<Separation>
5: There is almost no water separation and maintains very smooth fluidity.
4: Almost no water separation and fluidity.
3: There is slight water separation and fluidity is slightly bad.
2: There is water separation, fluidity is poor, and lumps are observed.
1: Water is remarkably removed, there is no fluidity, and a jelly-like lump is formed.
<Taste and viscosity>
5: Excellent flavor with excellent balance and optimal mouthfeel.
4: Excellent balance and good flavor, optimal mouthfeel.
3: Good flavor and quick mouthfeel
2: There is no sense of unity in the flavor and the mouthfeel is bad.
1: Lack of balance, no sense of unity in flavor, poor mouthfeel, powdery.

From Tables 1 and 2, the heat-sterilized food of the present invention is reduced in viscosity and water separation due to aging of starch after being subjected to long-term storage, compared to the heat-sterilized food of the comparative example. It has been found that it has the original viscosity and mouthfeel of curry sauce, etc., and the quality is excellent in terms of total beauty and taste.
In addition, the above-mentioned heat-sterilized food of the present invention is curry sauce, even when repeated thawing in a frozen state during storage at room temperature for 3 years, the decrease in viscosity and water separation due to starch aging are suppressed. It had the original viscosity and mouthfeel, and the quality was excellent in terms of total beauty and taste.

(Example 10)
The curry sauce prepared using the same raw material as in Example 9 was filled and sealed in a retort pouch, subjected to a retort sterilization treatment, and then frozen. When the obtained retort curry sauce was frozen and stored at room temperature after 5 years of freezing, the decrease in viscosity and water separation due to aging of starch was suppressed, and the original viscosity and mouthfeel of curry sauce and the like were maintained. The total taste was excellent and the quality was excellent.

(Example 11)
A curry sauce prepared using the same raw materials as in Example 9 was filled and sealed in a frozen pouch and quickly frozen. When the resulting curry sauce was frozen and stored at room temperature after 5 years of freezing, viscosity reduction and water separation due to starch aging were suppressed, and it had the original viscosity and mouthfeel of curry sauce, etc., aesthetics and taste The total quality was excellent.

Claims (6)

  A heat-sterilized food filled and sealed in a container, characterized by containing glutinous seed cross-linked starch and containing a sucrose fatty acid ester of HLB 10 or higher.   The food according to claim 1, wherein the glutinous seed cross-linked starch is glutinous seed hydroxypropylated phosphoric acid cross-linked starch.   The food according to claim 1 or 2, wherein the glutinous seed cross-linked starch is derived from one or more selected from the group consisting of corn, rice, and potato.   The food according to any one of claims 1 to 3, wherein a content of the sucrose fatty acid ester is 0.01 to 1% by mass.   The food according to any one of claims 1 to 4, wherein the content of glutinous seed cross-linked starch is 0.05 to 10% by mass.   Furthermore, the foodstuff of any one of Claims 1-5 containing unprocessed starch.