JP2896078B2 - Concentrated retort and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a concentrated retort and a method for producing the same, and more particularly, to a concentrated retort which is concentrated without generating a gel-like insoluble matter when heated and cooked in a concentrated retort. The present invention relates to a retort tow and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, a technique for improving the quality of cellulose by adding cellulose to various sources has been developed.
For example, a liquid soup composition in which at least 1.0 wt% of a complex composed of microcrystalline cellulose and a natural polysaccharide is added to a liquid soup consisting essentially of starchy material, solid oil and fat, and a seasoning (Japanese Patent Publication No. Sho 61-52662) There is. However, this composition solves the problems of destruction of emulsification and solid-liquid separation that occur when pasteurized soups such as corn cream soup and potage soup are heated and sterilized. It is intended to provide a liquid soup composition having excellent properties.

[0003] Further, 0.5 to 0.5
25% by weight crystalline cellulose, 5-60% by weight salts,
160% by weight of swelling and acidifying agents in total, or 5
Solid oil / fat-containing molded product obtained by molding a granular solid oil / fat containing any one of -20% by weight of saccharides or a combination of two or more thereof into a desired shape (JP-A-5-38254)
There is. However, this molded product relates to a solid material having excellent disintegration and solubility in water, hot water, and mouth.

In order to develop a concentrated and retort-type roux which is located between the solid type and the liquid type as described above, the inventors of the present invention have added to the concentrated retort tow When about the same amount of water was added and heated, a phenomenon was encountered in which gel-like insolubles were generated. It has also been found that these phenomena become stronger as the viscosity of the concentrated retort becomes higher.

[0005] The present inventors have conducted research to solve the above problems, and have found that the above problems can be solved by adding a specific amount of crystalline cellulose.

[0006]

DISCLOSURE OF THE INVENTION The present invention is different from the above-mentioned molded product containing a liquid soup or solid fat and oil, which has a problem of a concentrated type retort tow, namely, a method of adding water to a concentrated type retort to cook by heating. An object of the present invention is to provide a concentrated retort tow which prevents generation of a gel-like insoluble matter and a method for producing the same.

[0007]

The structure for achieving the object of the present invention comprises the following technical means (1) to (4).

[0008] (1) A concentrated retort comprising at least 0.4% by weight of crystalline cellulose in the concentrated retort.

(2) The concentrated retort roux has a water content of 60
2. The concentrated retort according to claim 1, wherein the amount is from 70 to 70% by weight.

(3) The amount of crystalline cellulose is 0.4-5.
The concentrated retort according to claim 1, wherein the amount is 0% by weight.

[0011] (4) The roast obtained by heating and mixing flour and solid oil and fat is mixed with onion previously roasted and an appropriate seasoning, and then subjected to a stewing process to obtain a concentrated roux having a water content of 60 to 70% by weight. After it is obtained, it is filled in a heat-resistant container and sealed, and retort treatment is carried out.
A method for producing a concentrated retort tow comprising adding and mixing 4% by weight.

Hereinafter, the configuration of the present invention will be described in detail. In the present invention, at least 0.4% by weight of the crystalline cellulose in the concentrated retort as described above, preferably 0.4 to 5.0% by weight, and more preferably 0.8 to 5.0% by weight.
It is important that 2.4% by weight be present.

[0013] The concentrated roux is a roux product of a type that is eaten by cooking with water, and examples of the roux include curry, stew, soup and the like. The moisture content of such concentrated luu is 60-70
% By weight, more preferably 62 to 66% by weight. When the water content of the concentrated luu becomes 60% by weight or less, it becomes a physical property of tekote, and the dispersibility and solubility in water become poor due to the ultra-high viscosity, and the effect of adding crystalline cellulose tends to be difficult to obtain. is there.

On the other hand, when the water content becomes 70% by weight or more, it becomes a relatively soft material having a low concentration. There is a tendency that the problem that a substance is generated does not easily occur, and it is not necessary to add crystalline cellulose.

Next, as described above, the amount of crystalline cellulose present in the concentrated retort tow is at least 0.4% by weight, preferably 0.4 to 5.0% by weight, and more preferably 0.8 to 2.0% by weight. It is important that it be 4% by weight. If the amount is too small, it will be difficult to effectively prevent the generation of gel-like insolubles during heating and cooking after water addition. On the other hand, if the amount is too large, there is no particular problem from the object of the present invention that the gel-like insoluble matter is effectively prevented from being generated, but it is easy to separate solid fats and oils. Problems tend to occur.

The method of causing the crystalline cellulose to be present in the concentrated retort roast is not particularly limited as long as it is any stage before the concentrated roux is filled and sealed in a heat-resistant container. Alternatively, it may be added at a stage where flour and solid fat are heated and mixed to form luw. Further, a seasoning may be appropriately added to the roux and cooked to form a concentrated roux, or may be added to the formed concentrated roux.

Next, a method for obtaining a concentrated roux will be described. First, the flour and the solid fat are heated and mixed. In this case, the mixing ratio between the flour and the solid fat differs depending on the final product, and may be appropriately determined by those skilled in the art.
１２０120% by weight. The solid fats and oils may be any of animal and vegetable fats and oils as long as they are solid at normal temperature, and include, for example, lard, head, palm hardened oil and the like.

The roast thus obtained is added with onion preliminarily roasted and an appropriate seasoning, and is subjected to a boiling process to obtain a concentrated luu having a water content of 60 to 70% by weight. Examples of the seasoning include curry powder, meat extract, salt and other various seasonings for curry roux, and powdered milk, meat extract, salt and other various seasonings for stew roux.

As a method for concentrating the roux, as described above, there is a method in which roux obtained by a conventional method is stewed. In addition to this, there is also a method in which the amount of water to be added is adjusted in advance. For example, if it is difficult to perform the cooking, a method of heating and cooking at the time of the retort treatment may be adopted.

Ingredients such as meat and carrot potatoes may be added. In this case, concentrated luu is obtained and then added to the roux, or added when the roux is filled in a heat-resistant container. Good.

After adding the concentrated roux to the heat-resistant container, it is retorted by a conventional method. The treatment condition may be any condition that achieves the purpose of sterilization.
A condition of ２５25 minutes can be exemplified. Therefore, the heat-resistant container needs to be able to withstand these retort treatment conditions, and is not particularly limited as long as it satisfies these conditions.

When eating the concentrated retort roux of the present invention, an appropriate amount of water is added to the roux to dilute it, and if necessary, it is heated with stirring.

[0023]

Example 1 50 parts by weight of flour and 50 parts by weight of lard
The mixture was heated and mixed at 25 ° C. to obtain 97 parts by weight of wheat flour.
Separately from this, onion was roasted to a yield of 60%, then an equivalent amount of water was added, and the mixture was boiled again to a yield of 80% to obtain a paste-like roasted onion. 150 parts by weight of the obtained paste-like roasted onion and a suitable seasoning 10 such as curry powder, meat extract, salt, etc.
0 parts by weight and crystalline cellulose 5 parts by weight
In addition to 7 parts by weight, 310 parts by weight of water is further added, and the mixture is heated and mixed at 95 ° C. with stirring so that the whole becomes uniform.
655 parts by weight of concentrated currant were obtained.

A retort pouch was filled with 200 parts by weight of the concentrated curry roe thus obtained, and subjected to a retort treatment at 121 ° C. for 23 minutes. In the concentrated curry roe, the crystalline cellulose content is 0.8% by weight and the water content is 65% by weight.
Met. 200 parts by weight of water was added to 200 parts by weight of the concentrated retort curry roe obtained by the above method, and the mixture was subjected to a heat treatment while being stirred for 2 minutes and 30 seconds with a high-pressure gas, to give a product temperature of 95.
Curlew of not less than ° C was obtained. Therefore, when the obtained curry roe was passed through a 12-mesh sieve, no gel-like insoluble matter was found on the sieve.

On the other hand, 200 parts by weight of water was added to 200 parts by weight of the concentrated retort curry roe obtained by the same method as above except that crystalline cellulose was not added, and the mixture was heat-treated while being stirred for 2 minutes and 30 seconds with a high-pressure gas. To obtain curry roe with a product temperature of 95 ° C. or higher. Thus, when the obtained curry roe was passed through a 12-mesh sieve, gel-like insolubles were found on the sieve.

[0026]

According to the present invention, when a small amount of crystalline cellulose is present in a concentrated type retort roux, no gel-like insoluble matter is generated when the roux is heated and cooked. . Accordingly, it is possible to finish the appearance after cooking without deteriorating the appearance, and to give a very good texture when eating.

Claims (4)

(57) [Claims] 1. A concentrated retort comprising at least 0.4% by weight of crystalline cellulose in the concentrated retort. 2. The concentrated retort roux having a water content of 60 to 7
The concentrated retort according to claim 1, wherein the amount is 0% by weight. 3. The concentrated retort according to claim 1, wherein the amount of crystalline cellulose is 0.4 to 5.0% by weight. 4. A roast obtained by heating and mixing wheat flour and solid fat and oil, a roasted onion and an appropriate seasoning are added and mixed, and the mixture is boiled to obtain a concentrated roux having a water content of 60 to 70% by weight. After filling and sealing in a heat-resistant container for retort treatment, at least 0.4% by weight of crystalline cellulose is added and mixed at any stage before filling and sealing with concentrated lute. Manufacturing method.