JP2016096794A - Method for manufacturing mushroom-containing emulsified sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a mushroom-containing emulsified sauce which can be preserved for a long time, which can be used in various kinds of dishes as it is or as an ingredient, and the separation in which and the quality degradation of which hardly occur in preserving or reheating it.SOLUTION: A method for manufacturing a mushroom-containing emulsified sauce of the invention includes: a heat treatment step of subjecting a mushroom to heat treatment under the condition of a product temperature of 60 to 90°C in the presence of water, a sealing step of mixing the mushroom subjected to the heat treatment step in an emulsified sauce to seal it in a container; and a sterilizing step of subjecting the sealed emulsified sauce to pressure/heat sterilization treatment.SELECTED DRAWING: None

Description

  The present invention relates to a mushroom-containing emulsified sauce with improved emulsification stability.

  White sauce, which is a type of emulsifying sauce, is generally a flour that is lightly fried with fats and oils to make roux and then added with water, milk, livestock meat or seafood stock, etc., and finished into a sauce. White sauce is not suitable for production in small quantities, so it is rarely made from roux in ordinary households. However, in recent years, roux has been reduced in moisture, or it has been filled with sauce in a sealed container and sterilized by retort. They are commercially available, and by using these, white sauce can be easily produced at home.

  White sauce containing a large amount of fats and oils has an emulsified structure. When a high-temperature treatment such as retort processing is performed, the emulsified structure is destroyed during processing or storage after processing, resulting in a decrease in viscosity or solid liquid. Sometimes caused separation. In addition, the milky whiteness of the sauce may be lost due to the emulsion breakage, resulting in a dark color tone. Therefore, for the purpose of improving the emulsification stability of the white sauce, it has been proposed to contain various emulsifiers in the white sauce as in Patent Documents 1 to 3. However, white sauce has a relatively high fat content, and a large amount of emulsifier has to be added to improve the stability of emulsification, and the unique flavor of the emulsifier often has an adverse effect on the flavor of the sauce.

Mushrooms have a unique flavor and texture, and are used in various dishes such as salads, sautes, and sauce ingredients. Mushrooms are sold as raw materials, but if they are left as they are, they will change color within a few days to a week, making them unsuitable for use. For this reason, various processed mushroom products such as dried food, boiled water, canned food, and salted food are in circulation. However, these processed mushroom products are mainly focused on how to extend the storage period, and the appearance, flavor, texture, etc. after long-term storage are not considered so much, compared with fresh products. The color is inferior and the flavor and texture are far from the raw state.

  In recent years, sauces containing various mushroom ingredients such as curry, soup with ingredients, and pasta sauce have been cooked, sealed in a container and retorted, and are commercially available. The retort-treated mushroom-containing sauce can be stored for a long period of time, and can be easily eaten simply by heating in a water bath or microwave oven.

Patent Document 4 describes a mushroom processed product that is sterilized at 100 ° C. or lower and adjusted to pH 4.0 or lower as a retort food that prevents the deformation of the mushroom processed product when cooked in a microwave oven or the like. Retort foods such as soups are disclosed.
Further, in Patent Document 5, as a mushroom processing method for solving the disadvantage that bitterness is enhanced or discoloration occurs when mushrooms such as shimeji mushrooms are sterilized by retort, the mushrooms are boiled in heated saline. The processing method which cools, adds a seasoning liquid, seals and sterilizes under pressure and heat is disclosed.
Further, Patent Document 6 discloses a method in which mushrooms are blanched with fats and oils, filled and sealed in a container, and sterilized under pressure and heat for the purpose of preventing mushrooms from browning when processed into a packaged food. Has been.
The methods disclosed in Patent Documents 4 to 6 are all for the purpose of suppressing deterioration of the quality of the mushroom itself, and nothing is described about the relationship between the white sauce containing the mushroom and the emulsified structure. Absent.

JP 2000-152749 A JP 2000-157228 A JP 2002-272428 A JP 2001-186857 A Japanese Unexamined Patent Publication No. 7-111877 JP 2003-339310 A

  An object of the present invention is to provide a mushroom-containing emulsified sauce that can be stored for a long period of time, can be used as it is or as a raw material in various dishes, and hardly undergoes separation or quality deterioration during storage or reheating. .

  As a result of various studies, the present inventors have found that when white sauce is produced by blending mushrooms, the emulsified structure of white sauce is likely to be broken more frequently than usual during production and during subsequent storage. . And as a result of further examination, after heat-treating raw mushrooms at a specific temperature of 60 ° C. or higher in the presence of water, the mushrooms and white sauce are mixed, and the mixture is subjected to pressure heat sterilization treatment, It has been found that the above object can be achieved while effectively suppressing the destruction of the emulsified structure of white sauce.

  The present invention has been made on the basis of the above knowledge, and a heat treatment step in which mushrooms are heat-treated in the presence of water at a product temperature of 60 to 90 ° C., and a mushroom that has undergone the heat treatment step is mixed with an emulsification source. The present invention provides a method for producing a mushroom-containing emulsified sauce, which comprises a sealing step of sealing in a container and a sterilization step of subjecting the sealed emulsified sauce to pressure and heat sterilization.

  The mushroom-containing emulsified sauce of the present invention can be stored for a long period of time, and can be eaten as it is, or can be used for various dishes as a raw material, and the viscosity is reduced or solid-liquid separated during storage or reheating. There is almost no deterioration in quality. In addition, the mushroom-containing emulsified sauce of the present invention has a good balance between the mushroom as an ingredient and the emulsified sauce even if it has been cooked and stored for a long time.

  The raw material mushroom used as a raw material in the production method of the present invention may be any mushroom eaten as a food, and may include shiitake, maitake, enokitake, nameko, mushroom, shimeji, porcini, eringi, etc. It can use individually or in combination of 2 or more types. The shape, size, etc. of the raw material mushroom can be appropriately set according to the use of the processed mushroom product, etc. From the viewpoint of improving the production efficiency, the maximum length is preferably 5 cm or less, more preferably 4 cm or less, the minimum The length is preferably 1 mm or more, more preferably about 5 mm or more.

  The raw mushroom may be a raw mushroom, or may be a raw mushroom dried or frozen. In addition, when the raw material mushroom is molded into a predetermined shape and size, the molding process may be performed before the production method of the present invention (before the heat treatment step), and the heat treatment step in the production method Although it may be between the sealing step and the sealing step, the heat treatment step is preferably performed from the viewpoint of sufficiently obtaining the effects of the present invention and minimizing the discoloration of the mushrooms and the deterioration of the flavor and texture.

  In the production method of the present invention, first, the raw material mushroom is heat-treated in the presence of water at a product temperature of 60 to 90 ° C. (heat treatment step). As water (hot water) used in the heat treatment step, water used for normal cooking can be used without particular limitation, and for example, tap water, well water, filtered water, distilled water, and the like can be used. The water used in the heat treatment step is not limited to liquid and may be water vapor. The pH of water is preferably in the range of 5.5 to 8.5, particularly preferably in the range of 6.2 to 7.8, particularly preferably in the range of 6.5 to 7.5. The pH of water can be adjusted by appropriately combining edible acids such as acetic acid, citric acid and tartaric acid or edible alkalis such as potassium carbonate, sodium carbonate and sodium bicarbonate. In order to stabilize the pH of water, water may contain a pH buffer solution, a pH adjuster and the like.

  In the heat treatment step, the method for heat-treating the raw material mushroom in the presence of water is not particularly limited, for example, a method of immersing the mushroom in water, a method of stirring the mushroom in water, a method of suspending and refluxing, A method of spraying water on steam and mushrooms, a method of placing mushrooms in an atmosphere of water vapor, and the like can be mentioned. From the viewpoint of heating in a short time, a particularly preferable method is immersion or stirring. That is, a method of immersing mushrooms in water or putting them in water and stirring them, and heat-treating them so that the product temperature of the mushrooms is 60 to 90 ° C. is preferable.

  In the heat treatment step, the product temperature during the heat treatment of the raw material mushroom is preferably 65 to 88 ° C, more preferably 70 to 85 ° C. If the product temperature during the heat treatment of the raw material mushrooms is less than 60 ° C, the breakage of emulsification cannot be sufficiently suppressed. In a normal blanching operation, the raw material mushroom is treated with hot water at about 100 ° C. for several minutes. However, such treatment may cause deterioration in quality or outflow of flavor components to the hot water. Moreover, the heat treatment time of the raw material mushroom can be appropriately adjusted depending on the shape and size of the mushroom to be treated, but is preferably 1 to 20 minutes, more preferably 1 to 12 minutes, and particularly preferably 1 to 8 minutes. is there.

  Next, in the production method of the present invention, the mushrooms that have undergone the heat treatment step are mixed with an emulsifying sauce and sealed in a container (sealing step). In the case where it takes time to complete the sealing process after the heat treatment process, it is preferable to cool the mushrooms in order to prevent quality degradation. The cooling temperature in this cooling step is about 40 ° C. or less, more preferably about 30 ° C. or less. When the mushroom that has undergone the heat treatment step is immediately mixed with the emulsification source, a cooling step is not particularly necessary.

  The container used in the sealing process is preferably a pressure-resistant and sealable container in view of performing the heat and pressure treatment in the next sterilization process, and examples thereof include a can, a pouch bag, and a pressure cooker. After filling the container with mushroom and emulsifying sauce, preferably after degassing, the container is sealed.

  In the sealing step, the emulsified sauce mixed with the mushrooms that have undergone the heat treatment step can include an emulsified sauce in which the moisture and oil in the sauce are partially or wholly in an emulsified state. Examples include white sauce, cream sauce, carbonara sauce, oil sauce, tomato sauce and butter sauce. As described above, according to the knowledge of the present inventors, the white sauce containing mushrooms frequently breaks the emulsion structure, but the mushroom-containing emulsified sauce that is the product of the production method of the present invention is The emulsion structure is hardly broken despite containing mushrooms. Therefore, the production method of the present invention is particularly effective for an emulsified sauce that easily breaks an emulsified structure when mushrooms are blended, and specific examples include white sauce, cream sauce, and carbonara sauce. Since white sauce, cream sauce, and carbonara sauce generally have good compatibility with the mushroom flavor, they are also suitable as application targets of the production method of the present invention. The emulsified sauce used in the sealing process is prepared so that it can be eaten normally.

  The emulsified sauce used in the sealing process has a source part. The source part is a part having fluidity at normal temperature (25 ° C.) in the source, and is a liquid or fluid mainly containing moisture. The emulsified sauce used in the sealing step may be composed of only the source part, and may be composed of other ingredients other than the mushroom ingredients. When other ingredients are blended in the emulsified sauce, the other ingredients may be blended and cooked in advance before mixing with the mushrooms, or may be mixed with the mushrooms in the sauce. In the present invention, “ingredient” means a solid mass, preferably a minimum length of 0.8 cm or more, more preferably 1.2 cm or more, a maximum length of 8 cm or less, more preferably 6 cm or less, more preferably Is 4 cm or less. Ingredients referred to in the present invention do not include powders such as wheat flour, fluids such as raw material pastes, and materials that dissolve in the sauce portion. Examples of ingredients other than mushroom ingredients include meats, seafood, and vegetables.

  Examples of the raw material of the emulsified sauce used in the sealing process include water, milk, salt, sugar, eggs, and fresh cream; pastes of vegetables such as tomatoes and onions, and beans such as peas; purees of vegetables and beans Condiments such as soy sauce, vinegar, bouillon, consomme, etc. can be used, and these can be used alone or in combination of two or more. In addition to the raw materials, additives that have been conventionally used as raw materials for sauces, such as acidulants, emulsifiers, thickeners, stabilizers, and coloring agents, can be used in the source part. It can be appropriately selected according to the type.

  Next, in the production method of the present invention, the sealed emulsified sauce is subjected to pressure and heat sterilization (sterilization step). This pressure heat sterilization process is a so-called retort sterilization process, and the mushroom-containing emulsified sauce obtained in the sealing process is pressure-heated together with the sealed container. The pressure heat sterilization treatment can be performed under the condition that the product temperature of the emulsification source is about 102 ° C. to 130 ° C., and may be the same conditions as a general retort sterilization treatment. As for the heating temperature in the pressure heating sterilization treatment, the higher the heating temperature, the more sterilization is performed in a short time, but the frequency of occurrence of an unpleasant odor called retort odor increases. What is necessary is just to set suitably in consideration of the kind, quantity, etc. of the microorganisms originating in A. The sterilization step is preferably performed immediately after the sealing step.

  Thus, the mushroom-containing emulsified sauce obtained through the heat treatment step, the sealing step, and the sterilization step in this order can be stored for a long period of time even at room temperature because the microorganisms are sufficiently killed by the pressure heat sterilization. Moreover, despite the inclusion of mushrooms, the emulsified structure of the emulsified source is not destroyed, and the viscosity of the source does not decrease or darken. Therefore, at the time of eating, it is possible to taste the same flavor as a freshly prepared sauce simply by opening it in a sealed container or in a dish and reheating as necessary.

The mushroom-containing emulsified sauce obtained by carrying out the production method of the present invention does not have a decrease in viscosity or darkening, and has a good balance of flavor between the mushroom as an ingredient and the emulsified sauce. Therefore, the mushroom-containing emulsified sauce obtained by carrying out the production method of the present invention can be suitably used for sauces such as pasta sauce and steak sauce, stew, curry, soup, sauce, sauce and dressing. it can.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited at all by the following Examples.

[Examples 1-6 and Comparative Examples 1-2]
Mushroom was used as a raw material mushroom. The mushroom used had a bulk diameter of about 1.8 cm, and was cut into half lengths by taking a stone. 100 g of mushroom was put in 1 L of hot water having a pH of 7.1 adjusted to a predetermined range shown in Table 1 and immersed for 5 minutes while maintaining the hot water temperature (heating treatment step). The center part temperature of the mushroom of the size became equal to the hot water temperature by heating for 5 minutes. Separately, a white sauce was prepared by a conventional method, and the mushroom after the heat treatment was taken out from the hot water and immediately added. The white sauce with mushrooms was thoroughly stirred and boiled to complete the sauce. 100 g of the completed white sauce was filled in a sealable pouch bag (content volume 150 mL), and the pouch bag was hermetically sealed using a degassing sealer (sealing process). Then, the sealed pouch bag was subjected to pressure and heat sterilization at 120 ° C. for 30 minutes using a retort sterilizer (sterilization process). Thus, a retort-sterilized mushroom-containing emulsified sauce enclosed in a pouch bag was produced.

[Examples 7 to 14 and Comparative Examples 3 to 6]
Manufactures retort-sterilized mushroom-containing emulsified sauce enclosed in a pouch bag in the same manner as in Examples 1 to 6 and Comparative Examples 1 and 2 except that the hot water temperature and heating time were changed as shown in Table 2 or Table 3. did.

〔Evaluation test〕
The emulsified sauce containing mushrooms of each Example and Comparative Example was stored in a pouch bag at room temperature for 2 weeks from the execution of the sterilization process, then the pouch bag was opened and the contents were transferred to a bowl. The emulsified state and flavor were scored according to the following criteria. The results (average score of 10 panelists) are shown in Tables 1 to 3. Table 2 shows the results of Example 3, and Table 3 shows the results of Example 5.

<Evaluation criteria for emulsified state of sauce>
5 points: No decrease in source viscosity, clean milky white and good emulsification state.
4 points: There is almost no decrease in source viscosity, and the milky white is slightly cloudy.
3 points: Slightly lowering of source viscosity, milky white and slightly ashish color.
2 points: There is a decrease in the source viscosity, and the milky white color is slightly brownish.
1 point: The decrease in the source viscosity is large, and the milky white color is brownish, which is poor.

<Evaluation criteria for sauce flavor>
5 points: Mushroom flavor is well felt and well balanced with the sauce.
4 points: Mushroom flavor and good balance with sauce.
3 points: Mushroom flavor is slightly weak, but there is a sense of balance with the sauce.
2 points: Mushroom flavor is weak and sauce flavor is better.
1 point: The mushroom flavor is hardly felt, and the flavor of the sauce is slightly lowered.

As shown in Tables 1 to 3, each Example was superior in the state of the sauce or flavor as compared with each Comparative Example.
In Table 1, Comparative Examples 1 and 2 have mushroom heating temperatures (product temperatures) of 55 ° C. and 95 ° C. in the heat treatment step and are outside the range of 60 to 90 ° C. It became a low evaluation.
In Tables 2 and 3, since Comparative Examples 3 to 6 are mushroom heating times in the heat treatment step of 0.5 minutes and 25 minutes and are outside the range of 1 to 20 minutes, It was lower than that.

Claims (3)

A heat treatment step in which mushrooms are heat-treated in the presence of water at a product temperature of 60 to 90 ° C .;
A sealing process in which the mushrooms that have undergone the heat treatment process are mixed with an emulsifying sauce and sealed in a container;
A method for producing a mushroom-containing emulsified sauce, comprising: a sterilization step of subjecting the emulsified sauce sealed to heat and pressure sterilization.   The manufacturing method of the mushroom containing emulsification sauce of Claim 1 whose product temperature of the mushroom in the said heat processing process is 65-88 degreeC. The method for producing a mushroom-containing emulsified sauce according to claim 1 or 2, wherein the heat treatment time in the heat treatment step is 1 to 20 minutes.