JP3163009B2 - Method for producing retort food containing onion - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a retort food containing onions such as curry, stew, spaghetti sauce, consommé soup, beef donuts and omelets. In particular, the present invention relates to a method for producing a retort food comprising a roasted onion-containing sauce.

[0002]

2. Description of the Related Art Conventionally, a method of sealing a food and sterilizing it with a retort apparatus has been widely used. In this retort sterilization method, a food is filled and sealed in a container, the container is arranged in a retort tank, and the temperature of the retort tank is raised to about 120 ° C. by steam or hot water so that a predetermined sterilization value is obtained. Is a method of performing a sterilization treatment for a certain period of time. However, when a food containing onion was treated by this sterilization method, a brownish smell due to the aminocarbonyl reaction and a unique stuffy smell due to the large amount of sulfur compounds contained in the onion were generated. On the other hand, as a method for preventing deterioration of retort foods, a method of performing heat treatment in two stages, for example, a method disclosed in Japanese Patent Application Laid-Open No. 52-66643 is known. This method uses food at 100 ° C
This is a method in which the food is heated to the following temperature, the inner core of the food is heated to 80 ° C. or higher, and then the food is heated and sterilized at a predetermined retort sterilization temperature. However, even if the food containing onion is treated using this method, although the amount of sulfur compounds generated by the onion and the browning odor can be suppressed,
The onion-specific sweetness obtained when the onion was heated could not be sufficiently produced.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to obtain an onion-containing food by heating the onion while suppressing the stuffy smell particularly felt when the food containing the onion is treated by the conventional retort method. An object of the present invention is to provide a method for producing an onion-containing retort food that can sufficiently bring out the sweetness unique to onion.

[0004]

According to the present invention, a food containing onion is heat-treated at 100 to 114 ° C. for 5 to 30 minutes and then sterilized at 118 to 130 ° C. for 3 to 40 minutes. This is a method for producing an onion-containing retort food which solves the above-mentioned problems by doing so. In particular, in the present invention, the roasted onion-containing sauce and the ingredients are mixed and put into a retort container, and the retort container is placed in a range of 100 to 114.
After heat treatment at 5 ° C. for 5 to 30 minutes,
The object is achieved by a method for producing an onion-containing retort food, which is sterilized at 30 ° C. for 3 to 40 minutes.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The onion-containing foods to be retorted according to the present invention include onion-containing foods cooked by roasting and the like before retort treatment, and onions not cooked before retort treatment. Foods. Examples of foods containing onions that are not cooked such as roasting before retort treatment include beef bowl ingredients and pizza.
In addition, as the food containing onion cooked such as roasting before retort treatment, after simply cooking such as roasting, when including the cooked onion in the food, and includes roasted onion Prepare a roasted onion-containing sauce and include this roasted onion-containing sauce in foods.Specific end products include curry, coconut, stew, spaghetti sauce, consommé soup, omelet, hamburger, fried rice, and sour pork. , And gratin.

In the present invention, when the onion is cooked before the retort treatment, particularly when the onion is roasted, the onion smell of the onion can be eliminated and the onion peculiar to cooking can be produced. it can. In addition, the stuffiness after the retort treatment can be further reduced. The roasting process is performed by frying the onion with a small amount of oil and fat in a hot pot or the like. The roasting conditions in this case are such that when the weight of the onion before roasting is 100%, the onion is 40% to 80% after roasting. And heating conditions for 120 minutes. When preparing a roasted onion-containing sauce, it is prepared by adding other additives in addition to the onion. Other additives, such as vegetables other than onions such as carrots and garlic, sugar, salt, vinegar, soy sauce, seasonings such as sodium glutamate, curry powder, and other additives that may optionally be included such as roasted wheat flour Is mentioned. These additives may be roasted together with the onion, or may be added after roasting the onion, and may be subjected to a treatment such as mixing and heating.

An example of preparing a roasted onion-containing sauce will be described. The onion is cut into midi and vegetables other than the onion, such as carrot and garlic, are put in, and fried as above with a fat or oil such as vegetable oil. This roasted vegetable is mixed with the above-mentioned seasoning, roasted curry powder and flour, and water. The amount of water used depends on the form of the roasted onion-containing sauce in the final product. If the roasted onion-containing sauce is in the form of a paste, the amount of water is relatively small, and if it is liquid, the amount of water is relatively large.

[0008] The amount of onion contained in the food containing onion is in the following range. According to the conventional retort treatment, regardless of the presence or absence of treatment such as roasting onion, even if the amount of onion is small, for example, 5% by weight,
A large amount of onion-derived sulfur compounds was generated, and a smell was felt. On the other hand, according to the retort treatment in the present invention, even if the amount of onion contained in the whole food is 5% by weight,
The stuffy smell strongly felt after the conventional retort treatment can be suppressed. When the onion content of the whole food is at least 5% by weight, the flavor of the onion can be sufficiently enjoyed. When using a roasted onion, the amount of the roasted onion contained in the total weight of the retort food stored in the retort container is 5% by weight or more, preferably 20% by weight or more, and more preferably 20 to 40% by weight. %. If not roasted, it is at least 5% by weight, preferably at least 10% by weight, more preferably from 10 to 10% by weight.
20% by weight.

The preparation of the food before the retort treatment will be described with reference to a curry sauce which is a roasted onion-containing sauce and a curry food which is a food prepared by mixing the curry sauce with cooked ingredients. Onions and other vegetables, such as carrots, are cut into suitable sizes, preferably cut into midines, and roasted with oil to obtain onion-containing roasts having sweetness and flavor. In addition, the flour is roasted with an oil or fat to obtain a roasted flour having a flavor. Next, seasoning ingredients such as meat extract, sugar, salt, and sodium glutamate,
Curry powder and water are mixed with the onion-containing roast and the flour roast and heated to about 95 ° C. to obtain a curry sauce that is a roasted onion-containing sauce. By mixing and processing the curry sauce and the cooked ingredients as needed, a curry food can be obtained. In the case of curry foods, as cooked ingredients, vegetables such as potatoes and carrots that have been cut into appropriate sizes in advance,
And beef. The mixing process of the roasted onion-containing sauce and the cooked ingredients includes, in addition to a process of simply mixing, a process of heating after mixing. The food thus obtained is placed in a container that can be retorted, for example, a pouch or a tray container, and hermetically sealed.

A container filled with a food containing onion such as the above curry food, and hermetically sealed is subjected to a retort sterilization treatment under the following conditions. As the first stage processing, 100
Heat treatment is carried out at a temperature of ~ 114 ° C for 5 to 30 minutes. As the heating means for the heat treatment, a conventionally existing means can be used, and for example, the heating can be performed by steam or hot water. The processing conditions of the first step depend on the size and thermal conductivity of the container used, the thermal conductivity of the contents in the container, etc., but the slowest heating point in the container, that is, the center of the food in the container Heat treatment is preferably performed until the product temperature reaches a temperature that is lower by 1 to 2 ° C. than the temperature in the retort tank. In consideration of this, as the processing conditions of the first stage, it is preferable to heat the inside of the retort tank at 100 to 114 ° C. for 5 to 30 minutes, more preferably at 102 to 108 ° C.
The condition is preferably 10 to 28 minutes. By the heat treatment in the first step, the conditions for the heat sterilization treatment in the second step can be relaxed, the generation of stuffy odor due to the retort treatment can be suppressed, and the unique sweetness of onion can be sufficiently brought out.

The treatment in the second step is performed in combination with the heat treatment in the first step, in accordance with a predetermined bactericidal value, that is, a condition defined by the Food Sanitation Act (pH exceeding 5.5, Aw exceeding 0.94). (Equivalent to a method of heating the central part of the above at 120 ° C. for 4 minutes). In this case, by performing the heat treatment in the first stage, the sterilization treatment time at a high temperature can be shortened. Therefore, the generation of stuffy odor due to the retort treatment can be suppressed, and the deterioration of the food due to the retort treatment such as browning can be effectively prevented. As the heating means, the same means as in the first stage processing can be used. The processing conditions in the second stage also depend on the size and thermal conductivity of the container used in the same manner as in the first stage, and the thermal conductivity of the contents in the container. Heat treatment is preferably performed for 3 to 40 minutes, more preferably 1 to 40 minutes.
It is preferable to set the conditions at 18 to 125 ° C. for 5 to 40 minutes.

[0012]

Industrial Applicability According to the present invention, it is possible to suppress the stuffy odor that is particularly strong when a food containing onion is retorted, and to sufficiently bring out the unique sweetness of onion obtained when the onion is heated. An onion-containing retort food can be provided. The following examples further illustrate the present invention.

[0013]

【Example】

Example 1 Curry sauce was prepared in the amounts shown in Tables 1 and 2. At this time, the onions, garlics, and carrots in the amounts shown in Table 1 were cut into midines and roasted with vegetable oil to obtain a roasted vegetable having sweetness and flavor. At this time, the raw material of the roasted vegetable, which was 65 parts by weight before roasting, is reduced to 45 parts after roasting due to loss of water and the like.
It became part by weight. On the other hand, the flour was roasted with fats and oils to obtain a roasted flour having a flavor. Obtained roasted vegetables 45
A part by weight and 10 parts by weight of the roasted flour were mixed with the seasoning ingredients, curry powder and water in the amounts shown in Table 2 and heated to about 95 ° C. to obtain a curry sauce. Seasoning raw materials used at this time were meat extract, sugar, salt, sodium glutamate and the like. The amount of roasted onions was 35% by weight of the total curry sauce of 100% by weight.
Next, after cutting the amount of beef, vegetables and vegetables such as potatoes and carrots shown in Table 3 to an appropriate size, they were put together with a curry sauce in a container capable of being retorted, and hermetically sealed. .

The hermetically sealed container having the above-mentioned ingredients and curry sauce was heated at 105 ° C. for 20 minutes, and then sterilized at 120 ° C. for 16 minutes to obtain a retort product. Thereafter, it was stored at room temperature for 14 days. This retort product was heated to 80 ° C., and the sensory evaluation was performed when the product was opened and eaten. (Amount of roasted onion (28%) contained in entire retort food stored in container). This product had almost no stuffiness smell felt after conventional retort treatment. In addition, when I ate it, I could fully feel the spice flavor contained in the curry, and also enjoyed the sweetness unique to onion.

[0015]

Example 2 As in Example 1, a hermetically sealed container filled with ingredients and curry sauce as contents was prepared. This sealed container was heat-treated at 110 ° C. for 20 minutes, and then sterilized at 120 ° C. for 13 minutes to obtain a retort product. Thereafter, it was stored at room temperature for 14 days. The retort product was heated to 80 ° C., and the sensory evaluation was performed when the retort product was opened and when it was eaten. This product had almost no stuffiness smell felt after conventional retort treatment. In addition, when I ate it, I could fully feel the spice flavor contained in the curry, and also enjoyed the sweetness unique to onion.

[0016]

Comparative Example 1 In the same manner as in Example 1, a hermetically sealed container filled with ingredients and curry sauce as contents was prepared. The sealed container was heat-sterilized at 120 ° C. for 25 minutes to obtain a retort product. Example 1 and Example 2 were stored at room temperature for 14 days and heated to 80 ° C.
And sensory evaluation was performed. This product strongly felt the stuffy smell after the conventional retort treatment, which was felt when opened. Moreover, after eating, the savory taste derived from the stuffy smell remained as a taste, and the spice flavor of the curry could not be sufficiently felt.

[0017]

Comparative Example 2 In the same manner as in Example 1, a hermetically sealed container filled with ingredients and curry sauce as contents was prepared. This hermetically sealed container was heated at 95 ° C. for 20 minutes, and then sterilized at 120 ° C. for 18 minutes to obtain a retort product. The conditions of storage at room temperature and heating up to 80 ° C. for 14 days were performed in the same manner as in Examples 1 and 2, and the sensory evaluation was performed. This product did not have an unpleasant smell when opened, but did sense the fresh smell of onion. Also,
At the time of eating, the onion's fishy odor was felt, but the sweetness peculiar to the onion was not felt, and the flavor balance of the whole curry was poor.

[0018]

[Table 1]

[0019]

[Table 2]

[0020]

[Table 3]

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Kazuo Nakaji 4-3-6 Domyoji, Fujiidera-shi, Osaka (56) References JP-A-6-78726 (JP, A) JP-A-3-210167 (JP, A JP-A-63-167756 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/212 A23B 7/005

Claims (4)

(57) [Claims] 1. A retort container for a food containing onions.
In a retort container filled into a container and hermetically sealed
At a temperature higher than 100 ° C. and 114 ° C. or less,
After heat treatment under the conditions of 30 minutes, 118-130 ° C,
A method for producing an onion-containing retort food, which is sterilized under conditions of 3 to 40 minutes. 2. The method according to claim 1, wherein the food contained in the retort container contains
The method for producing an onion-containing retort food according to claim 1, wherein the onion to be roasted has been roasted . 3. A reto which is obtained by mixing a roasted onion-containing sauce and ingredients into a retort container and sealingly sealing the retort.
Food in a container with a temperature higher than 100 ° C and below 114 ° C
After a heat treatment at a certain temperature for 5 to 30 minutes,
A method for producing an onion-containing retort food, which is sterilized at 18 to 130 ° C for 3 to 40 minutes. 4. An onion in the whole retort food obtained.
The method for producing an onion-containing retort food according to any one of claims 1 to 3, wherein at least 5% by weight is contained.