JP3860433B2 - Preservative food - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a preservative food. More specifically, the present invention relates to a storable food comprising a heat-sterilized solid food adjusted to a low pH, and hardly or no acidity of the solid food during eating.
[0002]
[Prior art]
Conventionally, preservative foods such as cooked rice and noodles, which have been subjected to high-temperature heat sterilization treatment exceeding 100 ° C. to impart storage stability, are commercially available. However, when the high temperature heat sterilization treatment is performed, there is a problem that the quality of the preserved food such as texture, flavor and color tone deteriorates. As a method for solving this problem, in the industry, a method is used in which the pH of a preservative food is adjusted to be acidic and heat sterilized at a relatively low temperature. For example, noodles obtained by a conventional method are immersed in a mixed aqueous solution of tartaric acid, sorbit and L-ascorbic acid, and the pH of the noodles is reduced to 4.5 or less, and then sealed in a bag of synthetic resin or the like and heated. A method for producing sterilized packaging noodles (Japanese Patent Publication No. 58-11182) has been proposed.
[0003]
However, when a preservable food whose pH is adjusted to the acidic side is eaten, a strong sourness is felt, so there remains room for relaxing the sourness and improving the flavor. Accordingly, the applicant of the present invention is a noodle food comprising a heat-sterilized packaged noodle having a pH of 3.6 to 5.2 and a heat-sterilized packaged seasoning liquid whose pH is adjusted to be higher than the pH of the packaged noodle. An application was filed for an invention relating to noodle foods in which the acidity was reduced by adjusting the pH of the seasoning liquid to 4.5 to 7.0 and Aw to 0.7 to 0.85 (Japanese Patent Laid-Open No. 9-248147). However, even according to the present invention, when the pH of the noodles is adjusted to be lower than 3.6, the acidity is felt, so that it is not suitable as a method for producing a storage food having a lower pH.
[0004]
[Problems to be solved by the invention]
The object of the present invention is a preservative food comprising a low pH solid food that has been heat sterilized, or a low pH solid food that has been heat sterilized, and a seasoning composition that seasons the food. An object of the present invention is to provide a storable food having little or no acidity of the solid food at the time of eating and having excellent quality such as texture and color tone of the solid food.
[0005]
[Means for Solving the Problems]
Thus, as a result of repeated studies by the present inventors, it was found that the sourness of the solid food is alleviated by adding sodium guanylate to the heat-sterilized low pH solid food. Further, in a preservative food comprising a heat-sterilized low pH solid food and a seasoning composition for seasoning the same, by adding sodium guanylate to the seasoning composition, the seasoning composition is reduced to a low pH solid food. It was found that the acidity of solid foods is alleviated when mixed with food.
[0006]
Therefore, the gist of the present invention is a preservative food containing a packaged solid food having a pH of 3.0 to 5.5 that has been subjected to heat sterilization, wherein the solid food contains sodium guanylate. It is a sex food.
[0007]
Another gist of the present invention is a preservative food comprising a packaged solid food having a pH of 3.0 to 5.5 that has been subjected to heat sterilization, and a packaged seasoning composition for seasoning the solid food, It is a preservative foodstuff characterized by a seasoning composition containing sodium guanylate.
[0008]
In addition, by adding 20% by weight of a nucleic acid-based taste substance in a weight ratio to the coexisting glutamic acid and / or salt thereof to a soup, sauce, sauce or processed vinegar containing a natural flavor raw material and / or organic acid, An invention relating to a method for improving the flavor of soups and seasonings that can alleviate the raw odor, taste, sourness and off-flavor has been proposed (Japanese Patent Laid-Open No. 60-47655). However, this invention only improves the flavor of the soup / condiment itself. Therefore, the above publication does not disclose the technical idea of the present invention in which soup and seasonings are mixed into a low-pH solid food to alleviate the acidity of the solid food.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
The preservable food according to the present invention is a food that can be stored for a long time at room temperature or chilled. The aspect of the preservative food includes an aspect in which only the solid food is eaten and an aspect in which the solid food and the seasoning composition for seasoning the solid food are mixed and eaten. Examples of the former include cooked rice such as white rice and red rice. Examples of the latter include miscellaneous cooking, beef stroganoff, beef stew, spaghetti, yakisoba, udon, ramen, gratin, oden, mapo tofu, clam chowder and the like.
[0010]
Here, the preservation food of the aspect which eats only a solid food is demonstrated first. The solid food may be solid. For example, vegetables such as potato, radish, meat such as beef, pork, chicken and fish, noodles such as shellfish, seaweed, udon, buckwheat and Chinese noodles, pasta such as spaghetti and macaroni, cooked rice and the above vegetables Processed foods such as tofu and kamaboko, which are secondarily processed from seafood, meat and seafood. The solid food may be subjected to cooking or seasoning such as steaming, boiling, roasting, frying, baking, etc., if necessary.
[0011]
The sterilized solid food contained in the preservative food of the present invention has a pH of 3.0 to 5.5, preferably a pH of 3.0 to 4.2, and more preferably a pH of 3.3 to 3.9. Thereby, the heat sterilization treatment conditions of the solid food can be relaxed and deterioration of quality such as texture and color tone of the solid food after the sterilization treatment can be suppressed. In addition, when the pH of the said solid food is lower than 3.0, sourness becomes strong. On the other hand, when the pH of the solid food is higher than 5.5, a heat sterilization treatment at a high temperature for a long time is required to ensure hygiene, and the texture of the solid food is reduced.
[0012]
What is necessary is just to perform pH adjustment of the said solid food by the method of immersing the solid food before a sterilization process in acidic aqueous solution. In the present invention, the pH of the solid food after the heat sterilization treatment may be 3.0 to 5.5, and as long as the conditions such as the pH, temperature, and immersion time of the acidic aqueous solution are arbitrary, the pH is 1.4. It is preferable to adjust the pH of the solid food using an acidic aqueous solution having a pH of ~ 3.0, more preferably 1.8 to 3.0. As the acidic aqueous solution, an aqueous solution of an edible acid such as gluconic acid, citric acid, tartaric acid, lactic acid, succinic acid, ascorbic acid, fumaric acid, malic acid, phytic acid, and phosphoric acid may be used.
[0013]
An important aspect of the present invention is that the solid food contains sodium guanylate. Thereby, although it is low pH of pH 3.0-5.5, the solid food which hardly feels acidity at the time of eating is obtained. The amount of sodium guanylate contained in the solid food is preferably 0.5 to 10% by weight, more preferably 0.5 to 5% by weight of the solid food. As a method of including sodium guanylate in a solid food, (1) a method of adding sodium guanylate to a raw food blend, (2) a method of applying and spraying a sodium guanylate solution on the surface of the solid food, or (3) A method of immersing a solid food in a sodium guanylate aqueous solution, and the like. In the case of the above method (3), sodium guanylate may be added to the acidic aqueous solution. Thereby, sodium guanylate can be included simultaneously with pH adjustment.
[0014]
The heat sterilization treatment of solid food is as follows: (1) Filling and sealing the solid food in a container and then heat sterilizing with hot water or saturated steam; (2) Heat sterilization by directly contacting the hot water or saturated steam with the solid food. After the treatment, the container may be aseptically filled and sealed in a container. Moreover, it is preferable to employ | adopt the relaxed conditions of 10 minutes-60 minutes at 80 degreeC-115 degreeC, 10 minutes-120 minutes, and also 80 degreeC-95 degreeC as the conditions of heat sterilization. In the present invention, even if a solid food is heat sterilized under such relaxed sterilization conditions, it can be stored at room temperature without causing bacterial deterioration for more than 8 months. Moreover, since the damage by the heat | fever at the time of sterilization is reduced by carrying out the heat sterilization process on the said relaxed conditions, the preservable foodstuffs excellent in flavor, color tone, food texture, etc. are obtained.
[0015]
The shelf-stable food obtained in this way has a good taste with little or no acidity of the solid food despite the low pH of the solid food. Moreover, since the heat | fever sterilization conditions can be eased and the heat damage at the time of sterilization can be reduced, the food texture and color tone are favorable. Furthermore, since the growth of bacteria can be suppressed by low pH, it can be stored for a long time even if the sterilization conditions are relaxed. In addition, when eating a preservation | save food, it should just heat with a microwave oven, hot water, etc., and may season and use a seasoning as needed.
[0016]
Next, another aspect of the present invention, that is, a preservative food comprising a solid food and a packaged seasoning composition will be described. What is necessary is just to use the same thing as what was illustrated by the 0010 paragraph as a solid foodstuff. A solid food containing sodium guanylate may be used.
[0017]
A seasoning composition mixes with a solid food and seasons the said solid food. The seasoning composition only needs to be miscible with the solid food, and may have various physical properties such as powder, granule, liquid or paste. The important point in this embodiment is that the seasoning composition contains sodium guanylate. By mixing a seasoning composition containing sodium guanylate into a solid food that has been heat-sterilized at pH 3.0 to 5.5, the acidity of the solid food is alleviated. Furthermore, when a solid food containing sodium guanylate is used, the sourness is more reliably suppressed. The amount of sodium guanylate contained in the seasoning composition is preferably 0.1% by weight to 5.0% by weight with respect to the total amount of the solid food and the seasoning composition.
[0018]
In the seasoning composition, seasoning ingredients such as salt, sucrose, spices, soy sauce, fats and oils, and the like may be appropriately blended according to the type of solid food or the desired flavor. In addition to these raw materials, in the present invention, it is preferable to blend an alkaline agent such as sodium bicarbonate or sodium phosphate, whose aqueous solution shows alkalinity. Thereby, the acidity of solid food can be further eased.
[0019]
When conserving the seasoning composition, for example, (1) a method of adjusting Aw by adding a sweetener such as sucrose, sorbitol, trehalose or the like to the seasoning composition, (2) the seasoning composition in a container After filling and sealing, storability may be imparted by a method of sterilization by contacting with hot water or saturated steam, (3) a heat sterilization treatment with a tube type sterilizer, and aseptically filling and sealing the container.
[0020]
The preservable food of the second aspect of the present invention is composed of the above-mentioned packaged solid food and packaged seasoning composition and can be stored for a long period of time. Examples of methods for cooking using these are as follows. (1) A method of opening a packaged solid food, transferring the solid food in a container to a container, and then heating in a microwave oven, then opening the packaged seasoning composition and mixing with the solid food, (2) A method of opening the packaged seasoning composition, transferring both to a container and mixing them, then heating in a microwave oven, (3) heating the packaged solid food by immersing it in hot water, and if necessary a packaged seasoning composition After heating in hot water, the packaged solid food and the packaged seasoning composition are opened, the solid food and seasoning composition are transferred to a eating container, and both are mixed.
[0021]
[Example 1]
70 parts by weight of flour was put into a mixer, then 21 parts by weight of water, 0.5 part by weight of salt and 0.2 part by weight of brine were added and kneaded for 10 minutes to prepare a noodle dough. Next, this noodle dough is rolled and rolled into a 1.3 mm noodle strip, which is cut out with a No. 20 cutting blade into a 1.5 mm wide noodle strip, cut into a serving, and 91.7 wt. Got a part. This raw Chinese noodle was boiled in hot water at 100 ° C. for 2 minutes to obtain 180 parts by weight of boiled Chinese noodle. Next, the boiled Chinese noodles were immersed in a 2.7% by weight (pH 2.0, 20 ° C.) concentration solution of citric acid for 1 minute to adjust the pH of the boiled Chinese noodles to 3.1. After pH adjustment, 18 parts by weight corresponding to 10% of 180 parts by weight of noodles was applied to a 20% solution of guanylic acid to obtain 198 parts by weight of noodles. The obtained noodles had a pH of 3.3. Next, the Chinese noodles were filled and sealed in polypropylene bags with the pH-treated rice cake, immersed in hot water, and subjected to a heat sterilization treatment at 90 ° C. for 20 minutes. As a result, Chinese noodles were obtained from the heat-sterilized packaging cake. When the color tone of this Chinese noodle was confirmed, the color tone after the boil treatment was maintained, and there was no browning.
[0022]
Next, the Chinese noodles were opened with the above-mentioned heat-sterilized packaging bowl, and the Chinese noodles were transferred to a container that can be heated in a microwave oven, and then heated in a microwave oven (output 500 W, 2 minutes 30 seconds). Next, the lid of the molding container opening was removed, and a commercially available yakisoba sauce was mixed with Chinese noodles to prepare yakisoba. When we ate this yakisoba, no sourness was felt from the Chinese noodles. Further, the noodles were maintained in elasticity.
[0023]
[Example 2]
Commercial raw Chinese noodles were boiled for 2 minutes in hot water at 100 ° C. to obtain 200 parts by weight of boiled Chinese noodles. Next, the boiled Chinese noodles were immersed in a 2.5 wt% citric acid solution (PH 220 ° C.) for 1 minute to adjust the pH of the boiled Chinese noodles to 3.3. Next, the Chinese noodles were filled and sealed in polypropylene bags with the pH-treated rice cake, immersed in hot water, and subjected to a heat sterilization treatment at 90 ° C. for 20 minutes. As a result, Chinese noodles were obtained from the heat-sterilized packaging cake.
[0024]
Separately, 18 parts by weight of various extracts, 2 parts by weight of sodium chloride, 6 parts by weight of sugar, 1 part by weight of sodium guanylate, 4 parts by weight of water, and 5 parts by weight of mixed fats and oils are mixed to obtain 36% by weight of sauce for yakisoba Parts were manufactured. This sauce was filled and sealed in a polypropylene bag and subjected to heat sterilization at 85 ° C. for 10 minutes. Thereby, the heat-sterilized packaging seasoning sauce was obtained. Chinese noodles and packaged seasoning sauce were stored in a polypropylene molded container using the above-mentioned heat-sterilized packaging basket, and the molded container was covered and shrink-wrapped to obtain a storable yakisoba set. After confirming the color tone of the noodles after heat sterilization, the color tone after the boil treatment was maintained, and no browning was observed.
[0025]
Next, yakisoba was cooked using the above-mentioned storage stability yakisoba set. That is, first, Chinese noodles are opened with a heat-sterilized packaging bowl, the Chinese noodles are transferred to the above-mentioned molded container with a boil, and the opening of the molded container is covered and then heated in a microwave oven (output 500 W, 2 minutes 30 seconds) . Next, the lid of the molding container opening was removed, the packaged seasoning sauce was opened and applied to Chinese noodles, and the sauce and Chinese noodles were mixed to prepare yakisoba. When we ate this yakisoba, the Chinese noodles did not feel sour. Moreover, Chinese noodles maintained elasticity and had a good texture.
[0026]
[Example 3]
Boiled Chinese noodles prepared in the same manner as in Example 1 were dipped in a 1.7 wt% phosphoric acid concentration solution (PH1.6 20 ° C.) for 1 minute to adjust the pH of the boiled Chinese noodles to 3.9. . After pH adjustment, 18 parts by weight corresponding to 10% of 180 parts by weight of noodles was applied with a 20% solution of guanylic acid to obtain 198 parts by weight of noodles. The obtained noodles had a pH of 4.2. Next, the Chinese noodles were filled and sealed in polypropylene bags with the pH-treated rice cake, immersed in hot water, and subjected to a heat sterilization treatment at 90 ° C. for 20 minutes. As a result, Chinese noodles were obtained from the heat-sterilized packaging cake. As a result of confirming the color tone of the Chinese noodles, the color tone after the boil treatment was maintained, and browning was not observed.
[0027]
[Example 4]
Boiled Chinese noodles prepared in the same manner as in Example 1 were immersed in a 1.5 wt% phosphoric acid concentration solution (PH1.6 20 ° C.) for 1 minute to adjust the pH of the Chinese noodles to 4.2. . After pH adjustment, 18 parts by weight corresponding to 10% of 180 parts by weight of noodles was applied with a 20% solution of guanylic acid to obtain 198 parts by weight of noodles. The pH of the obtained noodle was 4.4. Next, Chinese noodles were filled and sealed in a polypropylene bag with the pH-treated rice cake, and subjected to pressure and heat sterilization at 115 ° C. for 20 minutes. As a result, Chinese noodles were obtained from the heat-sterilized packaging cake. As a result of confirming the color tone of the Chinese noodles, the color tone after the boil treatment was maintained, and no browning was observed.
[0028]
【The invention's effect】
The shelf-stable food of the present invention has a better taste than conventional products because it has little or no sourness at the time of eating even though the pH of the solid food is adjusted to a low pH of 3.0 to 5.5. is there. Moreover, since heat sterilization conditions are eased, quality, such as a food texture and a color tone, of solid food is also excellent. Even if the heat sterilization conditions are relaxed, hygiene can be maintained over a long period of time.

Claims (1)

A boiled Chinese noodle pH3.0~5.5 that has been subjected to heat sterilization treatment, heat sterilized packaging the boiled noodles is characterized in that it comprises sodium guanylate 0.5 wt% to 5 wt% Boiled Chinese noodles .