JP4907607B2 - Retort food - Google Patents

Description

The present invention relates to a retort food containing noodles having a unique texture and an excellent appearance.

Usually, noodles are formed into dough made of one or more of wheat flour, buckwheat flour, rice flour, konjac flour, soybean flour, etc. as the main ingredient into a slender shape, etc., then boiled and combined with the seasoning liquid It is a food to eat, and it is generally eaten widely from children to the elderly. In particular, noodles blended with soy flour and konjac flour are popular because they have a texture that is unique to the texture of noodles that are mainly made of conventional wheat flour and the like.

By the way, in recent years, demand for retort food subjected to retort processing has increased due to its convenience. Noodles have such a tendency, and if a retort food in which noodles are immersed in a seasoning liquid can be provided, such a retort food can be easily eaten simply by heating it in a microwave oven or the like at home or a restaurant. Therefore, it is very convenient.

However, when producing a retort food in which noodles are immersed in a seasoning liquid at a factory or the like, first, the texture of the noodles produced is reduced by being exposed to a high temperature by a retort treatment. Furthermore, after that, since the noodles are distributed in the seasoning liquid, the water in the seasoning liquid is transferred to the inside of the noodles, and the noodles become soft before being eaten at home or in a restaurant. was there.

Conventionally, as a method for preventing the noodles from collapsing in the boil processing step, for example, Japanese Patent Application Laid-Open No. 56-018559 (Patent Document 1) has proposed a method of adding sclero gum to noodles or their materials. ing. However, it is difficult to say that this method can sufficiently improve the softening of the noodles as described above, specifically, the softening of the noodles due to the retort treatment and the transfer of moisture during the distribution process.

Under such circumstances, if the present inventor can improve the softening of the noodles described above using soy flour and konjac flour, the resulting noodles have a unique texture to the noodles using soy flour and konjac flour. I thought that it would have a texture and become more useful as a commercial value. However, the softening of the noodles was not sufficiently improved even if noodles simply blended with soybean flour and konjac flour were used. Furthermore, the noodles produced did not have a milky white appearance because they were exposed to a high temperature by retort treatment, and it was difficult to say that the appearance was preferable.

JP 54-117053 A

Therefore, an object of the present invention is to provide a retort food having a unique texture and an excellent appearance.

The present inventor has conducted earnest research to solve the above problems, and surprisingly, by using noodles formed by blending soy flour and konjac flour and a seasoning liquid having a pH of 5 to 8. Softening of noodles, specifically, retort containing noodles that can sufficiently improve the softening of noodles due to retort treatment and moisture transfer during the distribution process, and have a unique crunchy texture and excellent appearance The present inventors have found that a food can be obtained and finally have completed the present invention.

That is, the present invention
(1) A retort food comprising noodles containing soy flour and konjac flour and a seasoning liquid having a pH of 5-8,
(2) The retort food according to (1), wherein a blending amount of the saccharide with respect to the seasoning liquid is 8% or less,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the retort food containing the noodles with the texture which was unique and the outstanding external appearance can be provided. Therefore, the commercial value of retort foods that are mass-produced and sold commercially can be increased, and further expansion of demand can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The retort food of the present invention refers to a product made of noodles and a seasoning liquid and subjected to a retort treatment. The noodles used in the present invention refer to foods containing at least soy flour and konjac flour, and further containing other optional components as necessary. In the present invention, when the ratio of the amount of soy flour and konjac flour is 50 to 100 parts of konjac flour with respect to 100 parts of soy flour, the mouthfeel is unique to noodles containing soy flour and konjac flour. Is preferable because it is easily obtained.

The soybean powder used in the present invention is not particularly limited, and examples thereof include raw soybean powder and defatted soybean powder. The konjac flour used in the present invention is not particularly limited as long as it is mainly composed of glucomannan contained in konjac koji, which is an underground corm of a vegetation belonging to the sugar beet family, and a commercially available product is used. That's fine.

The blending amount of soybean powder and konjac flour in the present invention is preferably 0.01 to 10% with respect to the noodles. It is preferable that the blending amount of soybean powder and konjac powder in the noodles is within the above range because a retort food containing noodles having a unique texture and excellent appearance can be easily obtained.

On the other hand, when the amount of soy flour and konjac flour in the noodles is less than the above range, the noodles are easily softened by the retort treatment and the moisture transfer during the distribution process, and have a unique texture and texture. Since it is difficult to obtain a retort food containing noodles having an appearance, it is not preferable. On the other hand, when the amount is more than the above range, the texture of the produced noodles tends to be hard, which is not preferable.

Other optional components include, for example, pH adjusters such as citric acid, sodium acetate, sodium carbonate, lactic acid and sodium bicarbonate, emulsifiers such as glycerin fatty acid ester, sodium alginate, echo gum, xanthan gum, tara gum, gellan gum and carrageenan. And thickeners such as starch, spices such as pepper, salt, sodium carbonate, potassium carbonate, calcium chloride, calcium hydroxide and other salts, saccharides and the like.

The seasoning liquid used in the present invention includes seasonings such as soy sauce, sake, mirin, salt, saccharides, animal and plant extracts, pH adjusters, and other optional components as necessary, and has a pH of 5 to 8, preferably a pH of 6 to 6. 8 means food. When the pH of the seasoning liquid is in the above range, a retort food containing noodles having a unique chewy texture and an excellent appearance can be obtained. On the other hand, when the pH of the seasoning liquid is lower than the above range, the noodles are softened due to the retort treatment and the transfer of moisture during the distribution process. Therefore, the noodles of the prepared retort food are poor in texture with a unique texture. Moreover, when the pH of a seasoning liquid is higher than the said range, the noodles of the manufactured retort food do not have milky white external appearance, and are not preferable.

In the present invention, the pH may be adjusted by adding a pH adjuster such as citric acid, sodium acetate, sodium carbonate, lactic acid, sodium hydrogen carbonate or the like. In the present invention, it is preferable that the pH adjusting agent is citric acid because it hardly affects the flavor of the retort food. Moreover, what is necessary is just to measure pH of a seasoning liquid by a conventional method using a pH meter, after making the product temperature of a seasoning liquid into 20 degreeC.

Furthermore, in the present invention, the amount of saccharide added to the seasoning liquid is preferably 8% or less, more preferably 6% or less, because the noodles of the retort food produced have a milky white appearance.

The saccharide used in the present invention is not particularly limited. Specifically, for example, monosaccharides such as glucose, fructose, galactose and mannose, disaccharides such as sucrose, trehalose and maltose, cyclodextrin, dextrin and derivatives thereof, and the like And hydrogenated reducing sugars.

Moreover, as other optional components to be blended in the seasoning liquid, in addition to those shown in the above [0017], for example, raw materials for seafood, seaweed, livestock meat, vegetables, fruits, cereals, beans, yeast, mushrooms, etc. Is mentioned.

The method for producing the retort food of the present invention is not particularly limited except that the noodles formed by blending soybean powder and konjac flour as described above and the seasoning liquid whose pH is adjusted to a specific range are used. For example, A method is mentioned. First, noodles formed by blending soy flour and konjac flour are manufactured. Specifically, soybean powder, konjac powder and salt are added to fresh water and mixed with stirring. The noodles can be obtained by adding calcium hydroxide thereto, kneading using a kneader or the like, forming this into a slender shape or the like in warm water according to a conventional method, and aging as necessary.

Next, the seasoning liquid which adjusted pH to the specific range is manufactured. Specifically, the seasoning liquid is obtained by adding a seasoning such as soy sauce, sake, mirin, salt, sugar, animal and plant extracts, a pH adjuster, and other optional components to stirred water, followed by stirring and mixing.

Noodles obtained by blending soybean powder and konjac flour obtained in this way and a seasoning liquid whose pH is adjusted to a specific range are packed in a container, sealed and then sealed at 110-130 ° C. for 5-90 minutes. The retort food of this invention is obtained by performing a retort process.

The material and shape of the container is not particularly limited as long as it can be retorted. For example, a plastic or glass hard container, or a soft pouch such as a polyethylene or polypropylene pouch is used. And the like.

Examples of the present invention and test examples will be described below to further explain the present invention. In addition, this invention is not limited to these.

[Example 1]
<Manufacture of noodles>
To 94.59 parts of fresh water, 3 parts of soybean powder, 2 parts of konjac powder, and 0.4 parts of salt are added and mixed with stirring. 0.01 parts of calcium hydroxide is added thereto, and kneading is performed using a kneader. Next, the noodles which mix | blended soybean powder and konjac flour by shape | molding this in the elongate shape of width 8mm, thickness 3mm, and length 15-20cm in 75 degreeC warm water were manufactured.

<Manufacture of seasoning liquid>
To 88.79 parts of fresh water, 2 parts of soy sauce, 4 parts of sake, 1.2 parts of salt, 4 parts of starch and 0.01 part of a pH adjuster (citric acid) were added and stirred to prepare a seasoning liquid. The pH of the prepared seasoning liquid was measured according to the method described in [0019] and found to be 6.2.

<Manufacture of retort food>
The container is filled with 50 parts of noodles containing soybean powder and konjac powder obtained by the above-mentioned method and 100 parts of seasoning liquid whose pH is adjusted to a specific range, and after sealing, retort treatment at 120 ° C. for 30 minutes. By performing, the retort food of the present invention was manufactured.

[Test Example 1]
In Example 1, seven types of retort foods were manufactured using the same method as Example 1 except having changed the compounding quantity of the citric acid so that the pH of a seasoning liquid might turn into pH of Table 1. After the obtained retort food was stored at room temperature (20 ° C.) for 5 hours, these were opened, and the texture and appearance of the noodles were evaluated based on the following evaluation criteria by a well-trained panel. The results are shown in Table 1.

Evaluation symbol in the table <Eating texture>
A: A texture with a unique texture is sufficiently felt, which is very preferable.
B: A texture with a unique texture is felt, which is preferable.
C: The texture is slightly soft and has a unique texture.
D: It has a soft texture and does not have a specific texture.

<Appearance evaluation>
A: It has a milky white appearance and is very preferable.
B: Slightly lacking in milky white appearance, but no problem.
C: Milky white has no appearance and is not preferable.

From Table 1, the noodles which mix | blend soybean flour and konjac flour, and the seasoning liquid which is pH 5-8, Preferably pH 6-8 are used, The texture which was unique and the outstanding external appearance It can be understood that a retort food containing noodles having the above is obtained. On the other hand, when the pH of the seasoning liquid is lower than the above range, the prepared noodles of the retort food have a poor texture and the noodles of the prepared retort food have a low chewy texture. It can be understood that it does not have a milky white appearance and is not preferable.

[Test Example 2]
In Example 1, 5 types of retort foods were manufactured using the same method as Example 1 except having mix | blended sucrose so that the compounding quantity of the saccharide | sugar with respect to a seasoning liquid might become the compounding quantity of Table 2. The texture and appearance of the noodles of the obtained retort food were evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

It can be understood from Table 2 that the noodles of the retort food produced have a milky white appearance, preferably when the saccharide content in the seasoning liquid is preferably 8% or less, more preferably 6% or less.

Claims (2)

A retort food comprising noodles containing soy flour and konjac flour and a seasoning liquid having a pH of 5-8. The retort food according to claim 1, wherein a blending amount of the saccharide with respect to the seasoning liquid is 8% or less.