JP3423630B2 - Method for producing oil-and-fat-containing preservative food - 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 preservative food containing oil and fat. More specifically, curry, stew, containing oils and fats such as minestrone, is a food product having a preservative property, and the dullness of color due to heat sterilization performed to impart the preservative property to the food product. The present invention relates to a method for producing an oil-and-fat-containing preservative food that does not exist and has a stronger and better flavor than conventional products.

[0002]

2. Description of the Related Art Conventionally, in order to provide a preservative food, heat sterilization treatment is carried out after all raw materials constituting the food are mixed. For example, in the case of curry sauce, raw materials except ingredients are mixed and then this mixture is heat-sterilized by a tube-type sterilizer. But,
When heat-sterilized foods containing oils and fats such as curry, stew, and minestrone, the following problems occur. The first problem is that dull colors occur. The second problem is
That is, the flavor of the oil / fat-containing food after sterilization becomes weaker than that before sterilization. And, these problems have been solved, that is, the color has no dullness, and the preservative food that is preserved in good flavor even after sterilization is not known, and the above preservative food is produced. There is no known way to do it.

[0003]

The object of the present invention is a preservative food containing fats and oils, which has no dullness of color even after heat sterilization and is stronger and better than the preservative food produced by the conventional method. It is an object of the present invention to provide a method for producing the above food that can maintain the flavor.

[0004]

Means for Solving the Problems In order to achieve the above-mentioned object, the present inventor first examined the cause of dullness of oil-and-fat-containing foods, and found that the oils and fats contained in the foods were heated and cooked. Due to the physical action that it receives during sterilization, it becomes a large number of minute oil droplets, which are dispersed in the food and become a large number of small lenses, which causes a kind of diffuse reflection inside the food, resulting in a dull color. Was found to occur. Further, the flavor of the food is weakened due to the presence of many minute oil droplets.

In addition, when heat-sterilizing foods containing fats and oils, the invention also proposes to prevent the oil droplets contained in the foods from becoming smaller by slowing the speed at which the foods pass through the sterilizer. It is possible, but there are the following problems. First, the processing efficiency decreases because the food takes a longer time to pass through the sterilizer. Next, the heat damage of the food is increased due to the longer sterilization time. Therefore, as a result of further studies by the present inventor, when heat-sterilizing the oil / fat-containing food, only the food material excluding the oil / fat raw material is heat-sterilized during the sterilization, and then the oil / fat obtained by aseptic treatment if necessary. By aseptically mixing the raw materials, the present invention succeeded in obtaining an oil-and-fat-containing preservative food in which the appearance and flavor before sterilization are maintained well.

[0006]

The gist of the present invention is a method for producing an oil- and fat-containing food product containing an oil and fat raw material and a non-oil and oil raw material and having a preservability, which comprises a fat and oil raw material and a heat sterilization treatment (15% or less). The method for producing a preservative food containing oil and fat is characterized in that mixing with a non-oil and fat raw material obtained by subjecting the product to dryness and filling and sealing in a product container are performed under a sterile atmosphere.

Another subject matter of the present invention is a method for producing a preservative food containing fats and oils, characterized in that, in the above production method, the raw material for fats and oils has been previously subjected to aseptic treatment.

Another aspect of the present invention is that, in the above-mentioned production method, the aseptic treatment of the oil / fat raw material is performed by hydrolyzing and emulsifying the oil / fat raw material, followed by heat sterilization treatment and then water separation. A method for producing a preservative food containing fats and oils, which is characterized in that

Another subject matter of the present invention is a method for producing a preservative food containing oil and fat, characterized in that in the above-mentioned production method, the heat sterilization treatment of the non-oil and fat raw material is high temperature short time sterilization.

The oil / fat-containing food according to the present invention is a food containing an oil / fat raw material and a food material other than the oil / fat raw material (hereinafter referred to as a non-oil / fat raw material). It suffices that the oil / fat raw material has a liquid or paste form, and the form, color, flavor, etc. of the oil / fat-containing food are not particularly limited. Exemplifying the oil and fat-containing food of the present invention,
Examples include sauces such as curry, spaghetti sauce and stew, concentrated sauces, pastes or solid roux, and soups such as chowder, minestrone, enamel, miso soup, pork soup, and ramen, or concentrated soups.

A feature of the present invention is that when a preservative food containing oil and fat which can maintain the color and flavor before sterilization even after sterilization, among the oil and fat raw materials and non-oil and fat raw materials contained in the food,
Heat-sterilize the non-fat and fat materials separately from the fat and oil materials, and then
The point is to mix the sterilized non-oil and fat raw material and the fat and oil raw material.

First, of the raw materials contained in the oil-and-fat-containing foods, the raw materials other than the fat and oil raw materials are used to prepare the non-fat and raw materials. The above oil / fat raw material is a compression method, an extraction method, a pressure extraction method, an oil / fat obtained by a known oil / fat collecting means such as an elution method, and optionally subjected to a purification treatment, as long as it is added to a food as a raw material. Well, it is not particularly limited. Examples of the oil and fat raw material include vegetable oils and fats such as rice oil, rapeseed oil, olive oil, cottonseed oil, soybean oil, corn oil and palm oil, beef tallow, pork fat, animal oils and fats such as fish oil, and the like as appropriate. It can be selected and used.

On the other hand, the non-oil and fat raw material is not particularly limited as long as it is a food material other than the above-mentioned oil and fat raw materials.
The non-fats and fats raw material may be prepared according to a known cooking method or mixing method except that the fats and oils raw material is not added. In the present invention, there are food materials containing fats and oils as ingredients or processed products thereof that can be used as non-oil and fat raw materials. That is, it is a food material containing fats and oils as a component, in which the fats and oils do not flow out from the food material, or it contains fats and oils, but dullness cannot occur in the usual addition amount. Examples of the former include unground sesame and rapeseed. Examples of the latter include flavors, extracts and pigments.

Next, the non-oil and fat raw material is subjected to heat sterilization treatment. The heat sterilization treatment only needs to be able to perform the heat sterilization treatment so that the above-mentioned non-oil and fat raw material has a predetermined sterilization value, and its means and conditions are not particularly limited. As the heat sterilization means, a known heat exchanger such as a plate type or a tube type may be used, and the heat sterilization conditions include, for example,
In the case of oil-and-fat-containing foods that can be stored at room temperature for several months, heat sterilization treatment using the heat exchanger to obtain a sterilization value corresponding to F ₀ = 4 can be mentioned. In addition, in the case of oil-and-fat-containing foods that are stored under chilled conditions, the sterilization conditions may be relaxed compared to when stored at room temperature. In this case, sterilization should be performed with a sterilization value lower than F ₀ = 4. You can

When heat-sterilizing the above non-fat raw material, the temperature is 120 ° C. or higher, and further 125 ° C. to 145 ° C.
It is preferable to perform heat sterilization treatment at a high temperature for a short time. As a result, the heat damage is reduced as compared with the food that is heat-sterilized at a temperature lower than the above temperature. Therefore, the flavor and appearance of the non-fat raw material are maintained better than in the case where high temperature short time sterilization is not performed.

By the way, when the above-mentioned non-fat raw material contains a liquid or pasty substance such as sauce or soup and a solid substance such as cut vegetables or meats, it is preferable to heat-sterilize the solid and liquid separately. . As a result, sterilization can be performed under optimal conditions for each solid and liquid,
Each flavor, texture reduction and appearance can be well maintained. As a method for separately sterilizing solid and liquid, the liquid or paste-like portion and the solid are separated, and the former is sterilized by the plate or tube heat exchanger, and the latter is directly contacted with steam. Examples of the method include, but are not limited to, a method of sterilizing by heating means such as filling or sealing the pouch and retort treatment, and then aseptically mixing the solid and liquid. The latter of the above heating means requires a step of opening the pouch and taking out the contents before solid-liquid mixing.

Next, the above-mentioned oil / fat raw material is mixed with a sterilized non-oil / fat raw material to prepare an oil / fat-containing food. In the adjustment, it is preferable that the above-mentioned fat and oil raw material is previously subjected to a sterilization treatment such as heat sterilization treatment or filtration. In particular, when the oil-and-fat-containing food is stored at room temperature, if bacteria are present in the oil-fat raw material, the bacteria may grow, so it is possible to sterilize the oil-fat raw material in advance. desirable. When the oil / fat raw material is stored alone, even if the oil / fat raw material contains a general viable bacterium or a thermostable bacterium, the bacterium hardly grows, but the oil / fat in which the bacterium is present is added to the non-oil / fat raw material. Then, the water in the non-oil and fat raw material may come into contact with the bacteria to grow, which impairs the storability of the oil-and-fat-containing food.

The method of sterilizing the oil / fat raw material is not limited so long as it can kill or remove the bacteria present in the oil / fat raw material, but it is hydrolyzed into an oil / fat to obtain an emulsion and then subjected to heat sterilization treatment. A suitable method is to separate water from the above emulsion. As a result, deterioration of the fat / oil raw material due to heat sterilization is prevented. The reason is as follows. When only the oil / fat raw material is heat-sterilized at 120 ° C. to 140 ° C., it takes a sterilizing time to completely kill the bacteria, and thus the oil / fat is oxidized. Also, 160 ° C to 18
When heat sterilization is performed at 0 ° C., the sterilization time is shortened, but oxidation and deterioration are significant due to the high temperature. In either case, it becomes a factor that hinders the flavor of food. On the other hand, after sterilizing the above emulsion by heating, water is separated to obtain 12
Even if it is heat-sterilized at about 0 ° C. to 140 ° C., it can be sterilized in a shorter time than the above case, and the oxidation and deterioration of the oil / fat raw material are suppressed. Therefore, the oil / fat raw material that has been heat-sterilized by the above method does not impair the flavor of food.

The mixing of the above-mentioned oil / fat raw material and non-oil / fat raw material, and filling and sealing of product containers such as pouches and molding containers,
Perform in a sterile atmosphere filled with sterile air or steam atmosphere. The mixing step and the filling step are not limited as long as it is possible to maintain the sterility of the sterilized non-oil and fat raw material, and the sterilization of the oil and fat raw material when the oil and fat raw material is subjected to aseptic treatment,
For example: That is, after filling the non-oil and fat raw material into the product container, a method of adding the fat and oil raw material to it, or after adding the fat and oil raw material to the non-oil and fat raw material after sterilization, a method of filling the product container, or the fat and oil raw material in advance In this method, a sterilized non-fat material is added to a filled or coated container. Then, the opening of the product container filled with the oil-and-fat-containing food is sealed to obtain the oil-and-fat-containing preservative food.

According to the production method of the present invention, it is possible to obtain a preservative food containing oil and fat which has no dull color and maintains a good flavor before sterilization. Further, the above-mentioned oil-and-fat-containing preservative food can provide an oil-and-fat-containing food that can be stored at room temperature for a long period of time or can be stored in a low temperature atmosphere of 10 ° C. or lower, further 5 ° C. or lower, depending on heat sterilization conditions and storage environment. Hereinafter, the present invention will be specifically described with reference to examples.

[0021]

[Example 1] 48 parts by weight of soy sauce, 15 parts by weight of mixed extract of chicken and pork, 22.2 parts by weight of flavor raw material, seasoning 2
8.8 parts by weight, 146 parts by weight of potato starch solution, and 300 parts by weight of water were heated and mixed to prepare 560 parts by weight of a cooked sauce of Happo-sai. Then, the cooked sauce is subjected to a heat sterilization treatment of F ₀ = 4 with a tube sterilizer,
Molded containers were filled in 140 parts by weight in a sterile atmosphere filled with steam. Separately from the cooked sauce, 30 parts by weight of sesame oil and 30 parts by weight of rapeseed white chopping oil
Parts by weight were prepared. Next, after adding 60 parts by weight of water to the above oil blend and emulsifying with a homogenizer, 120 ° C., 1
After heat sterilization treatment for 5 minutes, oil and water were separated by a centrifugal separator to obtain 60 parts by weight of sterilized oil blend.
Next, in a sterile atmosphere, cooked sauce 1 in the above container
15 parts by weight of sterilized oil was added to 40 parts by weight, the opening of the container was hermetically sealed, and the container was filled with Yahona Sauce 1
Four 55 parts by weight were obtained.

Next, when one of the above-mentioned container-packed Sagara sauce was opened and the Sagara sauce was examined, no dullness was observed in the sauce and the appearance was similar to that before sterilization.
Regarding the flavor, the same flavor as that before sterilization, that is, the odor derived from the extract is not reduced,
It had a good flavor. In addition, after storing the remaining eight pot vegetables in the container at room temperature for 6 months, the container was opened and the eight pot vegetables in the container were examined. And the flavor was also good.

[0023]

Comparative Example 1 After mixing the cooked sauce prepared in Example 1 and the oil blend, heat sterilization treatment of F ₀ = 4 was performed with a tube type sterilizer, and the molded container was filled and sealed in a steam atmosphere.
I got four bottled vegetables. When I opened one of the eight bottled vegetables in this container and saw it,
As compared with the product of Example 1, it was confirmed that the oil became fine and the transparency was lost, resulting in a cloudy state. Further, the flavor was weaker than that of the product of Example 1.

[0024]

EFFECTS OF THE INVENTION According to the present invention, it is possible to obtain a preservative food containing oil and fat which has no dull color even though it has been subjected to heat sterilization treatment. Further, in the case of containing a sauce or soup having a transparent feeling, the transparency is maintained well, and the above food product having no turbidity can be obtained. Moreover, the preservative food containing fats and oils has a good flavor before sterilization, and the flavor is strongly felt as compared with the preservative food produced by the conventional method.

By using a sterilized oil / fat raw material,
Since the residual bacteria in the oil / fat raw material do not grow in contact with the water in the food, it is possible to produce a food having a higher shelf life than the above oil / fat-containing shelf-stable food.

Further, as an oil / fat raw material, a sterilized oil / fat raw material obtained by subjecting an emulsion obtained by hydrolysis and emulsification to heat sterilization treatment and then removing water from the emulsion is used. Oxidation and deterioration are suppressed as compared with the case where the above is sterilized by heating alone, so that an oil and fat raw material having an excellent flavor can be obtained. This oil and fat raw material,
By using it for oil-and-fat-containing foods, it is possible to produce an oil-and-fat-containing storable food having an excellent flavor without the oxidizing odor of the oil and fat raw material.

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Claims (4)

(57) [Claims] 1. A method for producing an oil-and-fat-containing food containing an oil and fat raw material and a non-oil and oil raw material and having a preservability, wherein the oil and fat are
Raw materials and heat sterilization (excluding drying to 15% or less
Mixed with non-oil and fat raw materials that have been subjected to
A method for producing a preservative food containing fats and oils, characterized in that the filling and sealing of is carried out in a sterile atmosphere . 2. The method for producing a storable food containing oil and fat according to claim 1, wherein the heat sterilization treatment of the non-oil and fat raw material is high temperature short time sterilization. 3. The method for producing a storable food containing oil and fat according to claim 1, wherein the oil and fat raw material has been previously subjected to aseptic processing. 4. The oil-and-fat-containing storable food according to claim 3, wherein the aseptic treatment of the oil-and-fat raw material is carried out by hydrolyzing and emulsifying the oil-and-fat raw material, heat-sterilizing it, and then separating water. Manufacturing method.