JP2017000076A - Manufacturing method of granular tomato-containing heat sterilization treated food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of heat sterilization treated food capable of providing sweetness, flesh feeling and acid taste of tomato.SOLUTION: There is provided a manufacturing method of a granular tomato-containing heat sterilization treated food including a step of blending a seasoning obtained by heat treating a mixture containing granular dried tomato, sugar component of 4 mass% or more and water at quality temperature of 85°C or more.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a heat-sterilized food containing granular tomatoes, to which sweetness of tomatoes and a fresh acidity are imparted.

Generally, when manufacturing various foods, spices and seasonings are sometimes used to impart a desired flavor and taste. For example, in the case of retort curry, a mixture of liquid raw materials such as roux (roasted flour and fat), vegetables / fruit puree, spices, seasoning liquid, and powder raw materials such as powder seasonings and powder acidulants It is manufactured by adding ingredients such as vegetables and beef as necessary and filling the container, followed by heat sterilization treatment.
A method using a dried product of vegetables and / or fruits is known for producing various foods. For example, JP 2012-135267 A discloses a method for producing a viscous food containing heat-sterilized ingredients, including filling a container with a viscous food containing starch and water and ingredients, and heat-sterilizing. A method for suppressing water separation caused by starch during storage by using a dried product of vegetables and / or fruits as the ingredients is disclosed. Japanese Patent No. 4431195 discloses a seasoning composition comprising an extract of a dried tomato aqueous solution, sugars and / or sugar alcohols, and salt for use in improving the taste of food and drink.

JP 2012-135267 A Japanese Patent No. 4431195

When preparing a heat sterilized food, it is necessary to heat sterilize the whole food at a high temperature after blending ingredients including ingredients such as seasonings and vegetables and beef. However, even if the vegetables and fruits contained in the seasoning and ingredients have a unique fresh flavor and sourness, these flavors and sourness are almost lost or changed by high-temperature heat sterilization treatment. May end up.
In this invention, it aims at providing the manufacturing method of the heat-sterilized processed food in which the sweetness which a granular tomato has and a fresh flavor and acidity are felt.

The inventors of the present invention have intensively studied in view of the above problems. As a result, it has been found that the above-mentioned problems can be solved by using seasonings prepared under specific conditions using granular dried tomatoes, and the present invention has been completed.
The first aspect of the present invention is a granular tomato comprising a step of blending a seasoning obtained by heating a granular dry tomato, a mixture containing 4% by mass or more of sugar and water at a product temperature of 85 ° C. or higher. It is a manufacturing method of the containing heat-sterilized food.
The 2nd aspect of this invention is a manufacturing method of the said heat-sterilized foodstuff by which the heat-sterilized foodstuff contains the granular tomato with a particle size of 2 mm or more.
The 3rd aspect of this invention is a manufacturing method of one of the said heat-sterilized foodstuffs by which the heat-sterilized foodstuff contains the granular tomato of 2 mass% or more.
4th aspect of this invention is a manufacturing method of one of the said heat-sterilized foodstuffs whose heat processing of a mixture is 30 minutes or more at the product temperature of 85 degreeC or more.
5th aspect of this invention is a manufacturing method of one of the said heat-sterilized foodstuffs whose mixture contains sucrose.
6th aspect of this invention is a manufacturing method of one of the said heat-sterilized foodstuffs in which a mixture does not contain an amino seasoning and / or a nucleic acid seasoning.
7th aspect of this invention is a manufacturing method of one of the said heat-sterilized foodstuffs whose heat-sterilized foodstuff is a retort food.
The 8th aspect of this invention is a manufacturing method of one of the said heat-sterilized foodstuffs whose heat-sterilized foodstuff is a retort curry.
Moreover, the granular tomato containing heat-sterilized foodstuff obtained by one of the said manufacturing methods is also contained in this invention.

  By the production method of the present invention, a granular tomato-containing heat-sterilized food product having the sweetness, fresh flavor, and acidity of granular tomatoes is obtained. In addition, when the heat-sterilized food of the present invention is, for example, a heat-sterilized stewed food such as retort curry, etc. It is possible to obtain a food product that has an appetizing and distinctive flavor and appearance that also has a feeling.

The present invention will be described in detail below.
The manufacturing method of the heat-sterilized foodstuff of this invention includes the process of mix | blending the seasoning obtained by heat-processing the mixture containing granular dry tomato on specific conditions.
[Preparation of seasoning]
The seasoning in the manufacturing method of this invention is obtained by heat-processing the granular dry tomato, the mixture containing 4 mass% or more sugar content, and water at the product temperature of 85 degreeC or more.
(Granular dried tomato)
The granular dried tomatoes in the present invention are cut raw skin tomatoes or peeled raw tomato pulps to an appropriate size, dried with hot air, sun dried, freeze dried, vacuum dried, microwave dried, etc. What was dried by using. In this invention, it is preferable to use what was dried with hot air, and it is preferable to use what was cut | disconnected and dried by hot air from the raw flesh of the skin tomato. The variety of tomatoes is not limited, and any variety of tomatoes may be used. In addition, by drying the fresh tomato pulp with hot air, flaky granular dried tomatoes can be obtained regardless of the presence or absence of skin.
The particle size and size of the granular dried tomato used in the present invention are preferably adjusted to a particle size suitable for the granular tomato contained in the heat-sterilized food, for example, 2 mm or more. The granular dry tomato is generally a dry-processed raw tomato that has been diced, and by adjusting the size to be diced, it has a particle size for obtaining the granular tomato contained in the heat-sterilized food obtained As a thing, sufficient granularity can be formed in an external appearance and food texture.
By using the seasoning prepared under specific conditions using the granular dried tomato as described above, the present inventors have not only a fresh flavor and sour taste of tomato, but also an appetizing appearance with a granular feeling. It has been found that a heat-sterilized food having a texture can be obtained.
Granular dry tomato is a step of heat-treating a mixture containing granular dry tomato to obtain a seasoning, a step of heating and mixing the seasoning with other materials as necessary, and a step of filling and sealing the container to heat and sterilize It swells through each heating step. The granular tomatoes swollen in this manner are raised in a sauce or the like of the heat-sterilized food to form a granular appearance. In addition, the sweetness of tomato is enhanced by heat treatment with sugar in the process of preparing the seasoning, and the pectin quality of tomato is eluted in each heating process, so that the sweetness of tomato and the fresh flavor and acidity There can be obtained a harmonized heat-sterilized food product having a thick taste.
In the mixture containing granular dry tomato, sugar and water when preparing the seasoning, the content of granular dry tomato is preferably 0.05% by mass or more, and 0.05% by mass or more and 15% by mass based on the dry matter. More preferably, it is% or less.

(Sugar)
The sugar content in the present invention is not particularly limited, and conventionally known sugars can be used. Specifically, in addition to sucrose, glucose, honey, fructose, etc., the sugar content of the present invention can be achieved by using vegetables and / or fruit shredded products as raw materials containing carbohydrates. Good. Examples of vegetable and / or fruit shredded products include tomato paste and onion shredded products. These raw materials containing saccharides and saccharides may be used alone or in admixture of two or more. In addition, the sugar content in the present invention is also achieved by the saccharide contained in the granular dried tomato, and the seasoning may be prepared using only the saccharide derived from the granular dried tomato. In the present invention, sucrose is preferably used, and sucrose and chopped vegetables and / or fruits are more preferably used in combination.
When sucrose, glucose, honey, fructose or the like is used as the sugar, the content of these in the mixture is preferably 2% by mass or more, more preferably 4% by mass or more and 30% by mass or less. Moreover, when using a vegetable and / or fruit shredded product, the content of the vegetable and / or fruit shredded product in the mixture is preferably 2% by mass or more and 90% by mass or less.
In the present invention, the sugar content in the mixture when preparing the seasoning is 4% by mass or more, preferably 10% by mass or more, and preferably 10% by mass or more and 50% by mass or less. Preferably, it is 10 mass% or more and 30 mass% or less. The sweetness of granular dried tomatoes can be sufficiently enhanced by preparing a seasoning using the sugar content described above.
In the present invention, the content of sugar contained in the mixture when preparing the seasoning means the total amount of sugar contained in the mixture containing granular dried tomato, and the amount of sugar measured by high performance liquid chromatography Can be obtained as What is necessary is just to grind | pulverize and measure a mixture, when calculating | requiring the quantity of the sugar contained in granular dry tomato etc.
(water)
The content of water used for the preparation of the seasoning is preferably 1% by mass or more and 95% by mass or less, and more preferably 10% by mass or more and 85% by mass or less in the mixture.

(Other ingredients)
As a raw material for preparing the seasoning, other raw materials other than those described above may be used according to the desired food. Although other raw materials are not particularly limited, in the present invention, it is preferable that the mixture used for preparing the seasoning does not contain an amino seasoning and / or a nucleic acid seasoning. Examples of amino seasonings include sodium glutamate, glycine, and alanine. Examples of nucleic acid seasonings include sodium inosinate and sodium guanylate. When the mixture is heat-treated with an amino seasoning and / or nucleic acid seasoning, the fresh and sour taste of tomato tends to be canceled by the relatively strong flavor of these seasonings. Because there is. In the present invention, a mild amino reaction is caused by heat-treating the mixture containing granular dried tomatoes in the presence of sugar as described above without using an amino seasoning and / or a nucleic acid seasoning. The sweetened and fresh flavor and sourness of granular tomatoes can be imparted to the resulting heat-sterilized food.
When preparing the seasoning by heat-treating the mixture containing the raw materials, the product temperature of the mixture is 85 ° C or higher, preferably 90 ° C or higher and 100 ° C or lower, and more preferably 95 ° C or higher and 100 ° C or lower. preferable. The heat treatment time at the product temperature is preferably 30 minutes or more, and more preferably 40 minutes or more and 60 minutes or less.
The heat-sterilized food of the present invention preferably contains 10 to 50% by mass of the seasoning prepared in this way, and more preferably 20 to 50% by mass.

The seasoning prepared as described above may be heated and mixed for cooking or the like, if necessary, together with other materials such as roux, seasonings and spices according to the desired heat-sterilized food.
As the roux, a raw material obtained by heat-treating a raw material containing wheat flour and / or starch and edible fats and oils by a conventional method can be used.
The seasoning is not particularly limited, and a conventionally known seasoning can be used. For example, extracts (animal meat extract, seafood extract, vegetable extract, yeast extract), inorganic salts such as salt, saccharides, acids such as carboxylic acids such as ascorbic acid, malic acid, citric acid and fatty acids, sodium glutamate, glycine, alanine And amino acid seasonings such as sodium inosinate and sodium guanylate.
As a spice, for example, one kind selected from cardamom, cloves, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, cheng, pepper, chili, mustard, ginger, turmeric, paprika, etc. Can be used. Examples of the spices in which a plurality of kinds of spices are mixed include curry powder, and those containing two or more, preferably five or more selected from the above-mentioned spices can be used.
When the seasoning and other materials are combined and heated and mixed, for example, the material may be heated to 90 ° C. or higher and 100 ° C. or lower.

The heat-sterilized food of the present invention may further contain various ingredients.
The ingredients may be animal or vegetable, but animal ingredients include chicken, pork, beef, seafood, etc., and vegetable ingredients include potato. Root vegetables such as carrots, 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; fruit vegetables such as eggplant, tomato (other than granular dried tomatoes), okra Examples: Flower 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 .
The food subjected to the heat sterilization treatment in the present invention includes the above-described ingredients and those prepared by cooking as appropriate. Examples of the heat-sterilized food in the present invention include various sauces (including stewed food) such as curry, stew, demiglace sauce, and palm, various soups such as tomato soup, tomato paste, seasoning, and beverages. preferable. In addition, fluid foods are desirable, and those made viscous with flour or the like are particularly desirable. According to the present invention, a fluid food or a fluid portion of food has sweetness and fresh flavor and sourness of granular tomatoes, a thick taste is imparted, and a distinctive appearance in which granular tomatoes are lifted is achieved. The In the present invention, the food may be of a concentrated type.

[Heat sterilization]
In the present invention, the food product obtained as described above is filled and sealed in a container and subjected to a heat sterilization treatment.
The container is not particularly limited as long as it can be heat sterilized. For example, a pouch-shaped container, a pouch with a stopper, a tube-shaped container, a bottle-shaped container, a can, a bottle container, and the like can be used. It is preferable to use a pouch-like container or the like that can be sealed.
The heat sterilization can be performed by a method using steam, hot water or the like, for example. The conditions may be set so that the sterilization is sufficient and the preservability of the food is sufficient depending on the form of the desired food. For example, the temperature of the food (center temperature) is 60 ° C. or more and 100 The heat sterilization treatment can be performed so that the temperature is not higher than ° C. When the heat sterilization treatment is hot pack sterilization, it is preferable to heat the food in advance and hold the temperature for 5 seconds or more and 5 minutes or less after filling the container. In the case of sterilization under pressure, heating is performed at a temperature exceeding 100 ° C. for 3 minutes to 60 minutes. Moreover, when the heat-sterilized food of this invention is a retort food, a retort process can be performed by a conventional method. For example, the retort treatment can be performed by heating at a temperature of 120 ° C. to 125 ° C. for 3 minutes to 60 minutes.
In the present invention, by performing the heat sterilization treatment in this way, the sweetness and fresh flavor and sourness of the granular tomato contained in the seasoning prepared earlier can be utilized to give the food a stewed feeling and a rich feeling. it can. Furthermore, the heat-sterilized food obtained is in a state in which the granular tomato is kept in shape and is properly boiled, and has a granular appearance and a unique texture.

The heat-sterilized food obtained by the production method of the present invention includes granular tomatoes. The particle size of the granular tomatoes contained in the heat-sterilized food of the present invention is preferably 2 mm or more, and more preferably 4 mm or more. Although the upper limit of the particle size of granular tomato is not limited, For example, it is preferable that it is 40 mm or less, and it is more preferable that it is 20 mm or less. The particle size of the granular tomato can be measured using a sieve having a desired particle size. That is, for example, a granular tomato that is turned on a sieve having an aperture of 2 mm may be determined as having a particle size of 2 mm or more.
The content of the granular tomato contained in the heat-sterilized food of the present invention is preferably 2% by mass or more, more preferably 4% by mass or more, and further preferably 5% by mass or more. Although there is no upper limit, it is preferably 50% by mass or less, more preferably 30% by mass or less. In addition, content of the granular tomato in the heat-sterilized foodstuff in this invention means the mass of the granular tomato with a particle size of 2 mm or more, and calculates | requires with the following procedures.
First, ingredients such as meat are removed from the heat-sterilized food, and the fluidized part (eg, sauce) from which the ingredients have been removed is passed through a sieve having an opening of 2,000 μm or more. Here, the ingredients refer to those added as “seed” having relatively large dimensions such as meat, carrots, potatoes, etc., without including onion shredded material dispersed in the sauce. Sprinkle the granular material on the sieve with hot water of 60 ° C. to remove other components other than the granular tomato. Further, after draining for 30 seconds, the mass of the wet granular tomato turned on the sieve is measured and determined. That is, the content of granular tomatoes can be determined as a ratio of the granular tomatoes contained in the fluid portion (for example, sauce) in the heat-sterilized food to the fluid portion.

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.
(Examples 1 to 10)
Raw tomatoes were dropped, diced and dried with hot air, and used as granular dried tomatoes. The granular dried tomatoes are in the form of flakes having a size of about 5 mm to 15 mm on a side in Example 1 and Examples 4 to 10, about 1 mm to 3 mm on a side in Example 2, and about 15 mm to 45 mm on a side in Example 3. It was a thing. The ingredients for the seasoning shown in Table 1 were put into a heating kettle and subjected to heat treatment at the temperature and time shown in the following table while stirring to prepare a seasoning.
The seasoning thus obtained was combined with wheat flour roux, seasonings, spices and water, heated to 95 ° C. and mixed by heating to prepare a curry sauce. The pouch was filled with curry sauce and sealed and subjected to retort sterilization.
(Comparative Example 1)
A retort curry was prepared in the same manner as in Example 1 except that the granular dried tomato was changed to a tomato powder having a particle size of about 0.1 mm, which was a dried tomato.
(Comparative Example 2)
A retort curry was prepared in the same manner as in Example 1 except that sugar, tomato paste, and onion shredded product were not used.
(Comparative Example 3)
A retort curry was prepared in the same manner as in Example 1 except that the ingredients of the seasoning used in Example 1 were not heat-treated, and were directly heated and mixed with the seasoning, spice and water.

<Evaluation>
The retort curry prepared in the examples and comparative examples was warmed to the eating temperature, and the flavor, texture and appearance were evaluated using the following criteria.
[Flavor]
A: The sweetness and fresh acidity of tomatoes are utilized, and the curry sauce has a simmering and rich feeling.
○: The sweetness and fresh acidity of tomato are not utilized more than ◎, and curry sauce has a feeling of stew and richness but is weaker than ◎.
Δ: The sweetness and fresh acidity of tomatoes are not utilized, and the feeling of stewed in curry sauce and the richness are weak.
X: The tomato has no sweetness and fresh acidity, and the curry sauce does not feel a stew or richness.
[Food texture]
A: A unique texture with a simmering feeling that the shaped tomato naturally collapses in the mouth.
○: Shaped tomato naturally collapses in the mouth and has a unique texture with a stew feeling, but weaker than ◎.
Δ: Shaped tomatoes are felt in the mouth, but they collapse naturally and do not feel a special texture with a feeling of stew.
×: Shaped tomato naturally collapses in the mouth, and a peculiar texture with a feeling of stew is not felt at all.
[appearance]
A: Slightly boiled granular tomatoes with curry sauce are visible, and the whole sauce has a grainy appearance and an appetizing appearance.
○: Slightly boiled granular tomatoes with curry sauce can be seen and have a grainy and appetizing appearance. ◎ The granular tomatoes have a graininess and boiled appearance.
Δ: Shaped granular tomatoes can be seen in curry sauce, but the amount is small or large, so the appearance of the whole sauce with a grainy appearance is weak.
X: A granular tomato with a curry sauce cannot be seen, there is no graininess, and the appetite appearance does not have the above-mentioned appearance features.

In Examples 1 to 10 and Comparative Examples 1 and 2, the amount of sugar in the mixture at the time of preparing the seasoning is the amount of sugar in the raw material mixture before heat treatment using high-performance liquid chromatography. As sought.
The particle size of the granular tomatoes in the retort curry is 4,000 μm in Example 1, 2,000 μm in Example 2, 11,200 μm in Example 3, and other examples and comparative examples. In 2 and 3, it measured using the sieve with an opening of 4,000 micrometers. In addition, the content of granular tomatoes in the retort curry is passed through the sieves of each of the above-mentioned openings, poured with hot water at 60 ° C. to remove other components other than the granular tomatoes, drained for 30 seconds, and then turned on the sieve. The content of granular tomato in the wet state was measured. The results of Examples and Comparative Examples are shown in Tables 1 and 2. In Comparative Example 1, when measured in the same manner, all of the granular tomatoes passed through a sieve having an opening of 2,000 μm, so the particle size of the granular tomatoes was clearly below 2,000 μm. In addition, the numerical value in a table | surface shows the mass% in a retort curry unless otherwise indicated.

表１及び２に示されるように、本発明の製造方法により得られるレトルトカレーは、何れも風味、食感及び外観において調和のとれた非常に好ましいものであった。

As shown in Tables 1 and 2, the retort curry obtained by the production method of the present invention was very preferable in terms of flavor, texture and appearance.

Claims (8)

A method for producing a granulated tomato-containing heat-sterilized food comprising a step of blending a seasoning obtained by heating a granular dry tomato, a mixture containing 4% by mass or more of sugar and water at a product temperature of 85 ° C. or higher . The method for producing a heat-sterilized food according to claim 1, wherein the heat-sterilized food contains granular tomatoes having a particle size of 2 mm or more. The method for producing a heat-sterilized food according to claim 1 or 2, wherein the heat-sterilized food contains 2% by mass or more of granular tomatoes. The method for producing a heat-sterilized food product according to any one of claims 1 to 3, wherein the heat treatment of the mixture is performed at a product temperature of 85 ° C or higher for 30 minutes or longer. The manufacturing method of the heat-sterilized foodstuff of any one of Claim 1 to 4 in which a mixture contains sucrose. The method for producing a heat-sterilized food according to any one of claims 1 to 5, wherein the mixture does not contain an amino seasoning and / or a nucleic acid seasoning. The method for producing a heat-sterilized food according to any one of claims 1 to 6, wherein the heat-sterilized food is a retort food. The method for producing a heat-sterilized food according to any one of claims 1 to 7, wherein the heat-sterilized food is a retort curry.