JP3909067B2 - Liquid food for seasoning and method for producing the same - Google Patents

Description

  The present invention relates to a liquid food for seasoning that can be suitably used for retort foods, foods such as retort foods using the same, and methods for producing them.

  In order to adjust the flavor of retort food, meat bouillon and extract are generally used. These processed flavor raw materials are effective for flavor adjustment when used in small amounts. However, if the amount of use is increased when intentionally enhancing the flavor of meat in food, there is a problem that the intended flavor cannot be obtained due to the influence of flavor changes during food processing. In addition, when the amount used is increased, there is a problem that the cost of raw materials increases.

Patent Document 1 discloses a roux containing starch and / or other thickening substances and a heat-treated meat pulverized product having a fat content of 10% by mass or less, and the meat pulverized product has an opening of 5600 μm. The roux is characterized in that it has a size that passes through a sieve of 850 μm but does not pass through a sieve having an aperture of 850 μm. The above-mentioned meat pulverized product has a relatively large particle size that does not pass through a sieve having an opening of 850 μm pulverized by a food cutter or the like. When the pulverized meat of such a size is used for fluid food such as curry, it tends to feel rough or feel powdery. Furthermore, although a steaming process is described as a method for obtaining a pulverized product of meat, the steaming process has a problem that the operation of recovering oil, which is an element of deliciousness, is complicated and troublesome.
JP 2001-269143 A

  The present invention can be used to adjust the flavor of retort foods and the like, in particular, has a firm meat-derived flavor (bouillon-like umami), and has a smooth mouthfeel with no roughness or powderiness. It aims at obtaining the liquid food for seasonings which has. Another object of the present invention is to obtain a fluid food that has a firm meat-derived flavor and has a smooth mouthfeel that is free of roughness and powderiness. Furthermore, it aims at obtaining the method which can manufacture these foodstuffs suitably.

The present invention is a seasoning fluid food containing a heat-treated pulverized product of meat, the pulverized product of meat having a particle size passing through a sieve having an opening of 850 μm, and a gravy component in the food The liquid food for seasoning characterized by containing 0.4-7.2 mass% of this.
The present invention is a fluid food containing a heat-treated pulverized product of meat, the pulverized product of meat having a particle size passing through a sieve having an opening of 850 μm, and 0% of gravy components in the food. Another aspect is a fluid food characterized by containing 0.05 to 4.5% by mass.
This invention makes another aspect the manufacturing method of said each foodstuff characterized by including the process of grind | pulverizing, after heat-processing meat with other flavor raw materials.

  With the above-described configuration of the present invention, it is possible to obtain a fluid food for seasoning that has a firm meat-derived bouillon flavor, has no roughness or powderiness, and has a smooth mouthfeel. In addition, by blending such a seasoning food, various foods such as curry can also be made with excellent flavor and texture. Since the meat itself is crushed and contained, it is also effective in terms of the production cost of the final product such as curry.

Hereinafter, the present invention will be described in detail.
(Food for seasoning, fluid food)
The liquid food for seasoning refers to a liquid paste-like food that can be used to impart a desired flavor to various foods such as retort food. The above-mentioned seasoning foods can be suitably used for foods that include a heat treatment step when processing retort foods, aseptically filled foods, and the like, particularly for retort foods. This is because these foods are easily affected by flavor changes during food processing. Furthermore, it is useful for foods such as curry, stew, soup, sauce, dressing, etc., and can be used for these solid roux products, pasty products, etc., and the type of applicable food is arbitrary.
In addition, the liquid food refers to various foods such as retort foods produced by using the above-mentioned seasoning foods or the like or by other methods. Although the food of the said illustration is mentioned, the kind of applicable food is arbitrary.

In the present invention, the liquid food for seasoning and the liquid food include a pulverized product of heat-treated meat.
The meat can be used regardless of the kind such as beef, pork, chicken, fish, shellfish, shrimp and squid meat, but beef is preferred in terms of flavor and texture. Meat should just heat-process the thing of arbitrary forms, such as cut meat, minced meat, such as raw or frozen products. Of course, it may be prepared by performing the heat treatment and the pulverization treatment described below simultaneously or in any order. These meats are used in an amount of 1 to 20% by mass (hereinafter abbreviated as%), preferably 3 to 17%. In addition, in this invention, the usage-amount of a raw material points out the usage-amount prescribed | regulated as an initial raw material in the liquid food for seasonings or a liquid food.
The heat treatment may be any treatment that can form a meat flavor (umami) that is preferable for food, such as frying in oil, frying, baking, stewing, and steaming. As the conditions for the heat treatment, when fried with oil, it is desirable to stir the meat with oil, vegetables, etc. to a temperature of 90-100 ° C. in order to give the fried flavor, and only the fats and vegetables are preliminarily 90%. You may heat to -100 degreeC reach | attainment temperature, and also may add meat and heat to 90-100 degreeC reach | attainment temperature. The stew treatment is preferably performed at 95 to 100 ° C. for 10 to 60 minutes, preferably 15 to 45 minutes in order to suitably extract the umami component.

The pulverized meat is a product obtained by pulverizing heat-treated meat using appropriate means. Specifically, the pulverized meat is (1) heat-treated meat and then pulverized with gravy, (2) heat-treated meat with other flavor materials, ) Meat and oil or these and other flavor raw materials are fried, then water is added, and if necessary, other flavor raw materials are further added and simmered. In short, it is only necessary that the heat-treated pulverized meat is contained in the seasoning fluid food or fluid food in the following desired form through these aspects or by other methods. The pulverized meat product and the gravy component may be separately prepared and combined.
The pulverization can be performed using a comitolol, a colloid mill, a mass collider, or the like.
In order to reduce the roughness and the powderiness of meat, it is preferable to perform the pulverization process a plurality of times twice or more, or to connect two or more pulverizers in series.

Here, the pulverized product of meat has a particle size that passes through a sieve having an opening of 850 μm, preferably a particle size that passes through a sieve having an opening of 600 μm. From another point of view, the pulverized product has a particle size that passes through a sieve having an aperture of 850 μm. When measured by a microscope, the pulverized product of fibrous meat has a length of 850 μm or less. About 80% or more is included (having a particle size that passes through a sieve having an opening of 600 μm means that about 80% or more of pulverized fibrous meat having a length of 600 μm or less is included. State). Similarly, it is preferable that about 80% or more of pulverized fibrous meat having a length of 100 to 500 μm is contained. When the pulverized product has a particle size that does not pass through a sieve having an opening of 850 μm, the taste of the liquid food for seasoning and the liquid food containing the powder tends to be rough or feel powdery. Therefore, with the above particle size, it is possible to achieve a smooth mouthfeel that is free from roughness and powderiness in these foods, and make use of the flavor derived from meat. The lower limit of the particle size is not particularly limited unless the quality is reduced by pulverization.

  Moreover, the liquid food for seasoning should contain 0.6 to 12%, preferably 3 to 10%, of pulverized meat. The fluid food may contain 0.1 to 6.5%, preferably 0.5 to 6%, of pulverized meat. For example, when a food is prepared by the production method described in the paragraphs 0007 and 0008, if the pulverized product is contained in the above amount, a food with excellent flavor quality can be obtained. In addition, said numerical value is the value measured as solid content of the collected meat by filtering the foodstuff after passing the sieve of a specific opening.

At the same time, the liquid food for seasoning and the liquid food composed of the heat-treated meat pulverized product each contain a specific amount of gravy component.
That is, the liquid food for seasoning contains 0.4 to 7.2%, preferably 2 to 6.5% of gravy components, and the liquid food is 0.05 to 4.5%, preferably 0.3 to Contains 4% gravy component.
Here, “meat component” refers to umami components (proteins, amino acids) and lipids derived from meat, and their contents are determined by the Kjeldahl method for proteins and amino acids (total mass of these), and for lipids. It refers to the total mass of protein, amino acid and lipid measured by the Soxhlet method. That is, by subtracting the mass of proteins, amino acids and lipids derived from raw materials other than meat obtained from the above-mentioned total mass of protein, amino acid and lipid determined from the amount of raw materials used and the food composition table, etc. What is necessary is just to obtain | require the mass of the umami | taste component originating in.
When the liquid food for seasoning and the liquid food for seasoning each contain the above-mentioned specific amount of gravy components, these foods suitably exhibit meat-derived flavors suitable for seasoning and eating, respectively.
In addition, although a part of gravy component can be comprised from processing raw materials, such as extracts, it is preferable from a surface of flavor to comprise all or most from the ground material of the said meat.

The seasoning fluid food or fluid food of the present invention configured as described above can contain various other ingredients without limitation. Of the raw materials, those that function to form a flavor in food during processing are flavor raw materials. The following are mentioned as typical raw materials.
As the oil, for example, lard, head, butter, margarine, palm oil, soybean oil, rapeseed oil, olive oil, cottonseed oil and corn oil can be used, and a mixture thereof can also be used. In the present invention, the oil is preferably used in an amount of 0.1 to 15%, more preferably 3 to 12%.
As water, water itself can be used alone, or alcohol can be added thereto, or water derived from raw materials such as onion shredded products can be used. The water raw material (as water) is preferably contained in an amount of 65 to 99%, more preferably 70 to 95%.

Examples of flavor ingredients other than oil include garlic, sugar, honey, tomato paste, soy sauce, yeast extract, etc., but these adversely affect the effects of the present invention, such as providing a firm meat-derived bouillon flavor. It is good to use in the range which does not affect. You may use as a thing which roasted these and oil. The above-mentioned raw materials are effective in improving the flavor especially when included in the liquid food for seasoning.
When garlic is used, a savory flavor fried with oil is obtained. When sugar and honey are used, a mild sweetness is obtained. When tomato paste, soy sauce and yeast extract are used, a core umami is obtained.
It is desirable to use an emulsifier to prevent oil separation in food. As the type of the emulsifier, it is desirable to use one or more selected from glycerin fatty acid ester, sucrose fatty acid ester, and lecithin. The amount used is 0.01 to 1.0%, preferably 0.05 to 0.5%, in the seasoning fluid food or fluid food.

When producing a liquid food (final product), it is preferable to contain 30 to 70%, more preferably 40 to 60%, of the liquid food for seasoning, for example, based on the mass of the final product. The seasoning food is preferably used for fluid food such as curry, hashed beef, stew, and soup. Accordingly, it is possible to prepare a final product that has a smooth mouthfeel without any roughness or powderiness and that takes advantage of the flavor derived from meat.

An example is given and demonstrated about the manufacturing method of the retort curry (final product) using the fluid food for seasoning of this invention. First, a liquid food for seasoning is produced as described above, and other curry ingredients such as curry powder, wheat flour, fats and oils, spices, seasonings (salts, amino acid seasonings), milk ingredients After mixing with these mixtures, simmer for 5-20 minutes at 90-100 ° C. If desired, ingredients such as vegetables and meat can be added, sealed in a container, and heat sterilized to produce a retort curry. Other types of food can also be produced as described above.

Example 1 Manufacture of fluid food for seasoning Lard 10%, minced beef 15% and garlic 2% were put into a slanted kettle and mixed and heated to a temperature of 98 ° C. Thereafter, 72.5 parts of water was added, and the mixture was boiled with mixing for 30 minutes after reaching a temperature of 98 ° C. Further, 0.5% glycerin fatty acid ester and water for transpiration were added, and the mixture was pulverized with comitolol.
The obtained fluid food for seasoning had a firm bouillon umami derived from meat, and had a smooth texture with no roughness or powderiness. Further, the pulverized meat contained therein has a particle size that passes through a sieve having an opening of 600 μm, and the length of the pulverized material is 850 μm or less (about 80% of the fibrous pulverized material distributed in the microscope). 100 to 500 μm), containing about 9% of pulverized meat and about 6.0% of gravy components (umami components (proteins, amino acids), lipids).

Example 2 Production of final product (retort curry) 50% seasoning fluid food obtained above, sautéed onion 10%, chicken bouillon 5%, flour roux 5%, spice 2%, water 28% and mixed with heating And got curry sauce.
80 parts by mass (hereinafter abbreviated as “part”) of curry sauce and 20 parts of chopped boiled beef were placed in a retort pouch, sealed and sterilized to obtain a retort curry.
The obtained retort curry had a firm bouillon umami derived from meat and had a smooth texture with no roughness or powderiness. Further, the pulverized meat contained therein has a particle size that passes through a sieve having an opening of 600 μm, and the length of the pulverized material is 850 μm or less (about 80% of the fibrous pulverized material distributed in the microscope). 100 to 500 μm), containing about 4% of pulverized meat and about 2.5% of gravy components (umami components (proteins, amino acids), lipids).

Claims (4)

Or treating fry the meat and oil, or meat with oil and other flavoring agent and the fry processing step of, adding water material after they are stewed treatment or water feed and other a flavoring agent added Simmering process, pulverizing the raw material after the above heat treatment, pulverized material of heat-treated meat having a particle diameter passing through a sieve having an opening of 850 μm, in the order described above A method for producing a liquid food for seasoning, comprising the step of producing a liquid food for seasoning. The liquid food for seasoning according to claim 1, wherein 1 to 20% by mass of meat, 0.1 to 15% by mass of oil, and 65 to 99% by mass of water raw material are used in the usage amount defined as the initial raw material in all the raw materials. Manufacturing method. The manufacturing method of the fluid food for seasonings of Claim 1 or Claim 2 which adds an emulsifier to a raw material. The method for producing a liquid food for seasoning according to any one of claims 1 to 3, wherein the meat is beef.