JP2014100122A - Retort food, manufacturing method thereof, and emulsion composition for retort food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a retort food having mellowness, richness, and steady flavor of spice or the like, with integrally cooked taste.SOLUTION: The retort food includes an emulsion composition produced by heating and emulsification treatment of a first composition containing at least one selected from the group consisting of fat (A) and spice and curry powder (B).

Description

  The present invention relates to a retort food that is smooth and has a sense of unity in flavors such as spices and has a balance between richness and mellowness, a production method thereof, and an emulsified composition for such a retort food.

Generally, when manufacturing various foods, spices, seasonings, and the like are often used to impart a desired flavor and taste. For example, for retort curry, a mixture of liquid raw materials such as flour roux (roasted flour and fat), vegetables and fruit puree, seasoning liquid, and a mixture of powder raw materials such as spices, seasonings and acidulants Stewed in combination, and if necessary, ingredients such as vegetables and beef are added and filled into a container, followed by heat sterilization. Various seasonings are known to be added to the retort curry. For example, in a method for producing a retort curry, if the seasoning is directly mixed with other ingredients, the umami and sweetness of the retort curry are used. , Sour, salty and spice flavors can be felt in a discrete manner, and there is a tendency for the flavor to lose its sense of unity. Therefore, it has been desired to provide a retort food having a sense of unity.
As invention of the retort curry which solves such a problem, for example, in Patent Document 1, (1) a step of subjecting a first group of materials including starch and fats and oils to heat treatment, (2) water, sugars, and peptides (3) mixing the first group of materials subjected to the heat treatment with the second group of materials subjected to the heat treatment; and There has been disclosed a method for producing a retort food characterized by adopting a step of performing a retort treatment on a liquid or paste-like food that has been heat-treated accordingly and a food that is filled and sealed with ingredients as required.

JP 2003-038136 A

  The invention described in Patent Document 1 is a retort food having a flavor with a sense of unity, in which the umami, sweetness, acidity, and salty taste of retort curry are felt together. While various flavors are required, a retort curry or the like having a mellow taste, a rich flavor such as richness and spices, and a sense of unity is required. Therefore, an object of the present invention is to provide a retort food that has a mellowness, a firm taste such as richness and spices, and a cohesive feeling.

The inventors of the present invention have conducted extensive research in view of the above problems. As a result, according to the retort food containing the emulsified composition obtained by heating and emulsifying the first composition containing at least one selected from the group consisting of (A) oil and fat, and (B) spice and curry powder. Thus, the present inventors have found that the above problems can be solved, and have completed the present invention.
Specifically, the present invention provides the following.
The first aspect of the present invention is an emulsion composition obtained by heating and emulsifying a first composition containing at least one selected from the group consisting of (A) fats and oils, and (B) spices and curry powders. This is a retort food.
The second aspect of the present invention is a retort comprising (A) an oil and fat, (B) at least one selected from the group consisting of spices and curry powder, and (C) at least one selected from the group consisting of wheat flour and starch. A method for producing a food, which is a method for producing a retort food having the following steps (1) to (3):
(1) A step of heating and emulsifying the first composition containing the component (A) and the component (B) to obtain an emulsified composition;
(2) A step of obtaining a roasted product by heat-treating the second composition containing the component (A) and the component (C);
(3) A step of mixing the emulsified composition and the roasted product to obtain a food.
3rd aspect of this invention is for retort foods obtained by heating and emulsifying the 1st composition containing at least 1 sort (s) chosen from the group which consists of (A) fats and oils, and (B) spice and curry powder. It is an emulsified composition.

  The retort food of the present invention includes an emulsified composition obtained by heating and emulsifying a first composition containing at least one selected from the group consisting of (A) fats and oils, and (B) spices and curry powder. . In the above emulsion composition, during heating and emulsification treatment, various components contained in at least one selected from the group consisting of spices and curry powders react to give a complex taste due to cooking reaction, and in fats and oils Flavors such as spices extracted in are uniformly present by emulsification, and these are reflected in the retort food. Thereby, it is possible to provide a retort food that is smooth and has a sense of unity in flavor and has a balance between richness and mellowness.

Hereinafter, the present invention will be described in detail.
<Retort food>
The present invention is a retort food comprising an emulsion composition obtained by heating and emulsifying a first composition containing at least one selected from the group consisting of (A) fats and oils, and (B) spices and curry powders. It is.
Preferably, the retort food of the present invention further includes a roasted product obtained by heat-treating a second composition containing (A) an oil and fat, and (C) at least one selected from the group consisting of wheat flour and starch.
Specific examples of such retort foods include, for example, various sauces such as curry, stew, hashed beef, Hayashi, pasta sauce, demiglace sauce, various soups, and those obtained by retorting these. it can. Among these, a retort curry is preferable. Retort foods include solid foods, but liquid or pasty foods (including foods containing ingredients) are desirable.

[Emulsified composition]
The emulsified composition for retort food of the present invention is obtained by heating and emulsifying a first composition containing at least one selected from the group consisting of (A) oil and fat; and (B) spices and curry powder. Is.
The emulsified composition is preferably an oil-in-water composition.
((A) Oil)
The 1st composition used in preparation of an emulsified composition contains fats and oils as an essential component. As fats and oils, conventionally known fats and oils can be used, and are not particularly limited, and any of natural fats and oils, processed fats and oils, vegetable fats and oils, and mixtures thereof can be used. , Margarine, pork fat, beef tallow, and mixtures thereof.
The content of fats and oils in the first composition is preferably 1% by mass or more and 49% by mass or less, and more preferably 5% by mass or more and 20% by mass or less.
((B) spices and / or curry powder)
The 1st composition used in preparation of an emulsion composition contains a spice and / or curry powder as an essential component. As the spices, conventionally known spices can be used, for example, cardamom, cloves, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, chin, pepper, pepper, mustard, ginger, turmeric And paprika. In addition, as the curry powder, a mixed spice containing at least two or more, preferably five or more selected from the above spices may be used. In particular, when the first composition used in the present invention contains curry powder, the kind of spice used in the curry powder may be appropriately prepared according to the desired flavor of the final product.

((D) Milk ingredients, seasonings, and / or sugar)
It is preferable that the 1st composition used in this invention contains at least 1 sort (s) chosen from the group which consists of a milk raw material, a seasoning, and sugar. When the first composition contains these components, when the emulsion composition is prepared, the various components contained in the protein, amino acids, saccharides, and spices and / or curry powder contained in these raw materials. A cooking reaction is caused and a good complex taste is obtained. The above emulsified composition can provide a retort food with a firm and rich body while having a mellow impression. The cooking reaction mainly refers to an aminocarbonyl reaction, and the component (D) can be rephrased as a component that acts on the aminocarbonyl reaction or a component containing the component.
(Milk ingredients)
The milk raw material that can be added to the first composition is not particularly limited, but raw milk, milk, special milk, raw goat milk, pasteurized raw goat milk, raw noodle milk, ingredient-adjusted milk, low Fat milk, non-fat milk, processed milk, cream, butter, butter oil, cheese, concentrated whey, ice cream, concentrated milk, defatted concentrated milk, sugar-free skim milk, sugar-free skim milk, sweetened milk, sweetened defatted List at least one selected from the group consisting of milk powder, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, adjusted powdered milk, fermented milk, lactic acid bacteria drink, and milk drink be able to.
The content of the milk raw material in the first composition is preferably 1% by mass or more and 20% by mass or less, and more preferably 1% by mass or more and 10% by mass or less.
(seasoning)
Examples of the seasoning that may be contained in the first composition include amino acid seasonings such as sodium glutamate, nucleic acid seasonings such as disodium inosinate, and organic acid seasonings such as disodium succinate. At least one selected from the group can be used.
As content of the seasoning in a 1st composition, it is preferable that it is 0.1 to 20 mass%, and it is still more preferable that it is 1 to 10 mass%.
(sugar)
As the sugar that may be contained in the first composition, any sugar used in the food field can be used, and it is not particularly limited. Specific examples include sucrose, fructose, glucose, and mixtures thereof, as well as various fruit pastes containing these sugars.
The content of sugar in the first composition is preferably 1% by mass or more and 30% by mass or less, and more preferably 5% by mass or more and 20% by mass or less.
((E) Emulsifier)
The first composition used in the present invention preferably contains an emulsifier. Here, as the emulsifier, known emulsifiers commonly used in the food field can be used, and the type thereof is not particularly limited. For example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene It is preferable to use at least one selected from the group consisting of glycol fatty acid esters, calcium stearoyl lactate, and lecithin. By using an emulsifier, flavors such as spices extracted in fats and oils in the emulsified composition come to exist more uniformly, and a retort food having a good flavor containing this can be provided.
The emulsifier is preferably a hydrophilic emulsifier, for example, an emulsifier having an HLB value of 8 or more and 20 or less.
The amount of the emulsifier added to the first composition is preferably 0.001% by mass or more and 2% by mass or less, and more preferably 0.01% by mass or more and 1% by mass or less. By making the addition amount of the emulsifier within the above range, flavors such as spices can be more uniformly and stably present in the emulsified composition and the retort food.
(Heating and emulsification treatment)
In preparing an emulsified composition in the present invention, the raw materials described above are mixed and subjected to heat treatment and emulsification treatment. The heat treatment is preferably performed at 90 ° C. or higher, and more preferably at 90 ° C. or higher and 105 ° C. or lower for 20 minutes or longer and 120 minutes or shorter.
In addition, the emulsification treatment is performed by, for example, mixing means such as a mixer, homogenization means such as a homogenizer, fine pulverization or grinding means such as a colloid mill, a fine granulator, or a comitrol (trade name, manufactured by Arsal Japan). However, in the retort food of the present invention, it is more preferable to perform an emulsification treatment using comitolol. The comitoroll is an apparatus having a feature that the rotating blades press the raw material pieces against the wall blades, further apply a shearing force by the step and clearance between the blades, and grind the raw material pieces into a particle shape having a specific particle size or less. is there. In addition, although the emulsification process said to this invention is based on the physical effect | action by an above-mentioned emulsification means, as above-mentioned, even if an emulsifier is added and the emulsification stability of a retort food is further improved with the said emulsification process. Good. The emulsification treatment is preferably performed by applying a shearing force to the first mixture by the above-described means or the like.
(Content of emulsified composition)
In the retort food of the present invention, the content of the emulsified composition in the total amount of retort food (including ingredients) is preferably 0.5% by mass to 98% by mass, and preferably 10% by mass to 80% by mass. % Or less is more preferable. By setting the content of the emulsified composition within the above range, it is possible to provide a retort food having a good flavor that has a more complex taste and a uniform flavor such as spices.

[Roasted food]
The retort food of the present invention preferably further comprises a roasted product obtained by heat-treating a second composition containing at least one selected from the group consisting of (A) fats and oils and (C) wheat flour and starch. This roasted product is a so-called “Lu”, and the fats and oils that can be used for the preparation of the roasted product include the fats and oils listed in the [(A) fats and oils] section of the above [emulsified composition]. Similar fats and oils can be used. Moreover, it is preferable that a 2nd composition contains at least 1 sort (s) chosen from the group which consists of (B) spice and curry powder.
((C) wheat flour and / or starch)
The second composition used in the present invention comprises flour and starch. Here, as the “wheat flour”, one or more selected from medium flour, strong flour, semi-strong flour, thin flour and the like can be used. Moreover, conventionally well-known starch can be used as starch, A potato starch, wheat starch, corn starch, tapioca starch, glutinous rice starch, etc., these processed starches, etc. can be mentioned. In the present invention, the starch is not limited to 100% pure starch as a substance, may contain an appropriate amount of impurities, and is not limited to untreated starch but may be various processed starches.
(Heat treatment of the second composition)
When heat-treating the second composition containing fats and oils and wheat flour and / or starch, the heating temperature is preferably heated so that the raw material temperature is 110 ° C. or higher, and 110 ° C. or higher and 140 ° C. or lower. It is further preferable to heat to reach. The heat treatment time is preferably about 3 to 120 minutes.
As above-mentioned, the 2nd composition may contain at least 1 sort (s) chosen from the group which consists of a spice and curry powder, and may add various seasonings etc.

[Ingredients]
The retort food of the present invention may further contain ingredients.
Ingredients may be animal or vegetable, but animal ingredients include chicken, pork, beef, seafood, cheese, etc. Root vegetables such as onions, potatoes, carrots, burdock, radish; beans such as couch and edamame; stem vegetables such as lotus root and asparagus; leaf vegetables such as spinach, Chinese cabbage and cabbage; fruit vegetables such as eggplant, tomato and okra Flowers and vegetables such as broccoli and cauliflower; algae such as wakame, hijiki and kombu; mushrooms such as shimeji mushroom and maitake; fruits such as pineapple and apple; and seeds such as almond and sesame; it can.
About the processing method of these materials, what is necessary is just to employ | adopt the method known conventionally about each material.
[Other ingredients]
The retort food of the present invention is a vegetable raw material powder or paste (for example, tomato paste, potato paste, apple paste, onion paste, pumpkin paste, broccoli paste, etc.), etc., depending on the intended final form. May be included. It may contain animal raw material powders or pastes (eg, chicken extract, beef extract, pork extract). A sour agent, a fragrance | flavor, a coloring agent, etc. may be included. About the addition amount of these other raw materials, addition conditions, etc., it can set suitably according to the flavor of the retort foodstuff calculated | required.

<Method for producing retort food>
The present invention is a method for producing a retort food comprising (A) at least one selected from the group consisting of fats and oils, (B) spices and curry powder, and (C) at least one selected from the group consisting of wheat flour and starch. In addition, the method for producing a retort food having the following steps (1) to (3) is also included:
(1) A step of heating and emulsifying the first composition containing the component (A) and the component (B) to obtain an emulsified composition (step (1));
(2) A step of heat-treating the second composition containing the component (A) and the component (C) to obtain a roasted product (step (2));
(3) A step of mixing the emulsified composition and the roasted product to obtain a food (step (3)).

[Step (1) and Step (2)]
In the step (1) and the step (2), various raw materials used for obtaining the emulsified composition and the roasted product, and various production conditions for obtaining the emulsified composition and the roasted product are as described above in <Retort food>. The raw materials and production conditions described in the sections of [Emulsified composition] and [Roasted product] may be employed as they are.
[Step (3)]
In the step (3), the emulsified composition and the roasted product are mixed to obtain a liquid or paste-like food. As a method of mixing the emulsified composition and the roasted product, a conventional mixing method may be adopted, and it is not particularly limited, but the mixing of the emulsified composition and the roasted product is performed as necessary. It is preferable to carry out the heat treatment. Although it does not specifically limit as a heating condition of this heat processing, It is preferable to carry out on the conditions which reach 80 to 100 degreeC.
In the step (3), the ingredients and other raw materials may be added when the emulsified composition and the roasted product are mixed.

Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.
<Example 1>
[Roasted product (Rou)]
40 parts by weight of wheat flour, 40 parts by weight of lard as fat and oil, 10 parts by weight of curry powder, and 10 parts by weight of seasoning are mixed together while heating, and the product temperature is 120 ° C. To obtain a roasted product.
[Emulsified composition]
3 parts by weight of lard as fat and oil, 2 parts by weight of skim milk powder as raw material for milk, 8 parts by weight of liquid sugar as sugar, 2 parts by weight of curry powder, 1 part by weight of seasoning, 0.1 part by weight of emulsifier (HLB16) and water 100 parts by mass (the above is the first composition) are mixed and heated and stirred at a product temperature of 95 ° C. for about 30 minutes, and then emulsified by COMITOLOL (trade name, Archer Japan Co., Ltd.). A mold emulsion composition was prepared.
[Preparation of retort curry]
30 parts by mass of roasted product, 10 parts by mass of the emulsified composition, and 60 parts by mass of ingredients consisting of seasoning ingredients, emulsifiers, fragrances, and water as "other ingredients" Curry was prepared. This curry was filled into a retort pouch and subjected to a retort treatment by a conventional method.

<Example 2>
A retort curry was prepared in the same manner as in Example 1 except that no curry powder was added to the roasted product and no milk raw material was added to the emulsified composition.
<Example 3>
A retort curry was prepared in the same manner as in Example 1 except that no curry powder was added to the roasted product and no seasoning was added to the emulsified composition.
<Example 4>
Retort curry in the same manner as in Example 1 except that no curry powder was added to the roasted product, no milk ingredients and seasonings were added to the emulsified composition, and 5 parts by weight of tomato paste was added instead. Was prepared.
<Example 5>
A retort curry was prepared in the same manner as in Example 1 except that the roasted product was not added.

<Comparative Example 1>
In preparing the emulsified composition, a retort curry was prepared in the same manner as in Example 1 except that the heat treatment and the emulsification treatment were not performed.
<Comparative example 2>
In preparing the emulsified composition, a retort curry was prepared in the same manner as in Example 1 except that the heat treatment was not performed.
<Comparative Example 3>
In preparing the emulsified composition, a retort curry was prepared in the same manner as in Example 1 except that the emulsification treatment was not performed.

<Evaluation>
The retort curry of Examples 1 to 5 and Comparative Examples 1 to 3 was evaluated for flavors such as spices, cooking feeling, mellowness, and smoothness according to the following evaluation criteria. In addition, five levels were evaluated by sensory evaluation of 10 panelists, and the values in the table are the average values of the evaluation of each group displayed in increments of 0.5, and the fractions were rounded up. The results are shown in Table 1.
[Flavours such as spices]
5: Scent and taste of the spices gathered together is felt firmly together 4: 4: 5 is not gathered, but the aroma and taste of spices feels together 3: Scents and tastes of spices are slightly separated 2: The flavor and taste of spices can be felt apart, and there is no sense of unity. 1: The flavor and taste of spices can be felt crisply [cooking feeling]
5: There is no protrusion of the raw material, it has a complex flavor due to heating reaction, and there is a unity 4: There is no protrusion of the raw material, but the flavor due to heating reaction is slightly weaker, the unity is weaker than 3: 3: The raw material is Slightly prominent, with weak flavor due to heating reaction, slightly lacking in unity 2: Raw material is somewhat prominent, lacks flavor due to heating reaction, lacks unity 1: No complex flavor at all, Feels strongly the flavor of the ingredients and has no unity [Mellowness]
5: Feels rich and umami, but there is no protrusion of the raw materials, and the mouth feels soft 4: Feels rich and umami, the protrusion of the raw materials is small, but the mouth feel is not so soft 3: The flavor of the raw materials slightly protrudes , Slightly lacking in the softness of the mouth 2: The flavor of the raw material is prominent, there is no sense of unity in the richness and taste, and the softness of the mouthfeel is lacking 1: The flavor of the raw material is strongly felt, the richness and taste are not easily felt, the mouthfeel [Smoothness]
5: The texture of the particles is fine and there is no roughness or stickiness on the tongue. 4: The texture is not as fine as 5 but there is almost no roughness or stickiness on the tongue. 3: The texture is somewhat rough or sticky. 2: Particles The texture is slightly rough and feels rough and sticky on the tongue. 1: The grain texture is rough and the texture feels rough and sticky.

Table 1

  As is clear from Table 1, the retort curry of the present invention uses a predetermined emulsified composition, so that a complex taste due to cooking reaction is given and flavors such as spices extracted in fats and oils are emulsified. It became even more homogeneous and excellent in cooking feeling, mellowness and smoothness. Homogeneous flavor such as spices and excellent cooking feeling, mellowness, and smoothness are sufficient for the retort curry of Comparative Examples 1 to 3 that has not been subjected to heat treatment or emulsification treatment in preparing an emulsified composition. Could not be obtained.

Claims (15)

A retort food comprising an emulsified composition obtained by heating and emulsifying a first composition containing at least one selected from the group consisting of (A) fats and oils, and (B) spices and curry powder. Furthermore,
The retort food according to claim 1, comprising a roasted product obtained by heat-treating (A) an oil and fat, and (C) a second composition containing at least one selected from the group consisting of flour and starch.   The retort food according to claim 2, wherein the second composition further comprises at least one selected from the group consisting of (B) a spice and curry powder.   The retort food according to any one of claims 1 to 3, wherein the first composition further comprises (D) at least one selected from the group consisting of a milk raw material, a seasoning, and a sugar.   The retort food according to any one of claims 1 to 4, wherein the first composition further comprises (E) an emulsifier.   The retort food according to any one of claims 1 to 5, comprising the emulsified composition in an amount of 0.5 mass% to 98 mass%. (A) fats and oils,
(B) A method for producing a retort food comprising at least one selected from the group consisting of spices and curry powder, and (C) at least one selected from the group consisting of wheat flour and starch, from the following (1) Method for producing retort food having step (3):
(1) A step of heating and emulsifying the first composition containing the component (A) and the component (B) to obtain an emulsified composition;
(2) A step of obtaining a roasted product by heat-treating the second composition containing the component (A) and the component (C);
(3) A step of mixing the emulsified composition and the roasted product to obtain a food.   The manufacturing method of the retort foodstuff of Claim 7 which heats the mixture of the said emulsion composition and the said roasted material in a process (3).   The method for producing a retort food according to claim 7 or 8, wherein the second composition in step (2) further comprises at least one selected from the group consisting of (B) a spice and curry powder.   The production of the retort food according to any one of claims 7 to 9, wherein the first composition in the step (1) further comprises (D) at least one selected from the group consisting of a milk raw material, a seasoning, and a sugar. Method.   The method for producing a retort food according to any one of claims 7 to 10, wherein the first composition in the step (1) further comprises (E) an emulsifier.   The method for producing a retort food according to any one of claims 7 to 11, wherein the heat treatment in the step (1) is performed at 90 ° C or higher.   The manufacturing method of the retort foodstuff in any one of Claim 7 to 12 which performs the emulsification process in a process (1) by applying a shear force to a 1st mixture. (A) An emulsified composition for retort food obtained by heating and emulsifying a first composition containing at least one selected from the group consisting of fats and oils, and (B) spices and curry powder.   The emulsified composition for retort food according to claim 14, wherein the first composition further comprises (D) at least one selected from the group consisting of a milk raw material, a seasoning, and a sugar.