JP4917500B2 - Pressurized and heat-sealed sealed food - Google Patents

Description

  The present invention relates to a sealed food that has been subjected to pressure and heat treatment in which a raw odor peculiar to vegetable oils such as soybean oil, a return odor during storage, and a heating odor during cooking are suppressed.

  In recent years, due to diversification of consumer needs, demand for ease of cooking, etc., cooked foods such as sealed foods subjected to pressure and heat treatment such as pasta sauce with pouches and canned soup have been developed and sold.

  By the way, for example, many cooked foods such as sauces and soups or liquid foods are composed of one or more kinds selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil. Although vegetable oil is contained, as one of the problems concerning the quality of these vegetable oils, there is a problem of deterioration in terms of odor and taste due to generation of so-called “return odor”. The return odor is a strange odor that is generated at the initial stage of preservation of the oil-containing food and at a stage where the peroxide value hardly increases. In particular, soybean oil tends to generate this return odor, and the odor also produces a unique “green bean odor”. The influence of light is a major factor in the generation of return odor. Since the sealed food that has been subjected to pressure and heat treatment may be contained in a transparent container or the like, the generation of a return odor has always been a major problem. In addition, sealed foods that have been subjected to pressure and heat treatment have been regarded as a major problem in that heating unpleasant odors are generated by heating at the time of manufacture and are enhanced by exposure to light. Sealed food that has been subjected to pressure and heat treatment is a fat-containing food containing vegetable oil such as soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil, etc. Improvement of the problem is demanded.

  In order to solve such problems, for example, Patent Document 1 discloses a soybean / rapeseed blended oil in which rapeseed oil is added to soybean oil to reduce the return odor of soybean oil and the heating odor generated during cooking. It is disclosed.

Further, for example, as disclosed in Patent Document 2, a herbal extract and flavor oil such as roasted sesame oil are added, and masking is usually performed with the scent of the herbal extract and the preferred scent flavor of the flavor oil. ing.
Japanese Patent Laid-Open No. 10-191885 Japanese Patent No. 02-189394

  However, in patent document 1, although the blue odor and return odor of soybean oil are reduced, it is not enough. Moreover, in patent document 2, since 2-6% roasted sesame oil is added in fats and oils, since the roasted sesame oil flavor is given to the pressure-heat-processed sealed food, versatility is low. It becomes a thing. For example, when soybean oil with a sesame oil flavor is added to pasta sauce, it becomes a sealed heat-treated food (pasta sauce) that has a sesame oil flavor and has limited applications.

  Thus, by adding flavor oil such as roasted sesame oil and imparting the flavor of this flavor oil, it is possible to suppress the peculiar blue odor, return odor, etc. of vegetable oils such as soybean oil. However, without the flavor of the added flavor oil, and without adding roasted sesame oil flavor even if contained in a sealed food that has been subjected to pressure and heat treatment, it is possible to suppress blue odor, return odor, heated odor, etc. Not considered.

  In view of the above problems, the object of the present invention is that the flavor of roasted oil contained is not substantially increased even when roasted oil such as roasted sesame oil is contained in vegetable oil such as soybean oil. Providing pressure-heat-processed sealed foods in transparent or translucent containers that suppress unpleasant odors unique to the ingredients of vegetable oils (for example, the blue odor of soybean oil), return odors, and heated odors due to retort processing, etc. There is to do.

  As a result of intensive studies to solve the above problems, the present inventors have included a very small amount of roasted oil such as roasted sesame oil in vegetable oil, so that the flavor of the roasted oil contained does not occur. In addition, the inventors have obtained the knowledge that the characteristic blue odor, the return odor, and the heating odor possessed by the vegetable oil are suppressed, and the present invention has been completed. More specifically, the present invention provides the following.

  (1) Pressure in a transparent or translucent container containing one or more vegetable oils and roasting oil selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil and sunflower oil A heat-processed sealed food, wherein the roasted oil content is an amount that substantially suppresses the deterioration odor of the vegetable oil itself and does not substantially feel the flavor of the roasted oil. Sealed food that has been heat-treated.

  As a result of inventor's earnest research, it has been found that roasting oil has an effect of suppressing odor even at a concentration without aroma. Inclusion of roasting oil in vegetable oil such as soybean oil suppresses the generation of odor. In addition, the content is such an amount that the odor of these vegetable oils is substantially suppressed and the flavor of the roasting oil is not substantially felt. It is not affected by the original flavor of sealed food that has been pressure-heat treated. For this reason, the pressure-heat-processed sealed food of the present invention hardly feels the flavor of the roasted oil contained. Roasting oil suppresses the return odor and heating odor of vegetable oils with odors, but in particular, it has an unpleasant odor peculiar to raw materials as mentioned above, and an unpleasant odor when damaged by heat treatment or exposure to light. It is excellent in suppressing odor to vegetable oil with a large degree of increase.

  Here, the odor is an unpleasant odor peculiar to raw materials of vegetable oil itself including soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil, for example, “blue odor” of soybean oil, fats and oils Is left undisturbed (peroxide value of about 5), but the unpleasant odor (deteriorated odor) is also a bad smell (deteriorated odor), and the heated odor generated during retort processing, especially after heat treatment, It means odor generated by exposure to light. The “amount that substantially suppresses the odor of the vegetable oil itself and does not substantially feel the flavor of the roasted oil” is appropriately determined depending on the combination of the vegetable oil and the roasted oil used. The invention is characterized in that its content is extremely low as compared with the content of usually used roasting oil. In addition, “substantially suppressing the odor of the vegetable oil itself” means, for example, in the sensory test of the examples described later, when the return odor is strong in the case of 5 points and the return odor is weak in the case of 1 point, The average score of the 20 panelists is 3.5 points or less, preferably less than 3 points. “Substantially feel the flavor of roasting oil” means, for example, that 10 or less panelists answered that they feel the flavor of roasting oil in 20 panelists, preferably 5 This is the case for the first name or less.

  In the present specification, the “unpleasant odor peculiar to the raw material” is, for example, a smell at the time of raw flavor such as the blue odor of soybean oil. “Oil that increases the degree of unpleasant odor when it is damaged” means that the fat or oil that has an unpleasant odor is noticeable even when it is slightly damaged (for example, when exposed to light, particularly after exposure to heat). (Vegetable oils), specifically vegetable oils including soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil.

  Further, in the present specification, the “transparent or translucent container” refers to a container that is not shielded to the extent that the presence or absence of contents can be confirmed from the outside.

  (2) The roasted oil is one or two of non-deodorized roasted sesame oil, deodorized roasted sesame oil, non-deodorized roasted soybean oil, deodorized roasted soybean oil, non-deodorized roasted rapeseed oil, and deodorized roasted rapeseed oil The sealed food that has been subjected to the pressure and heat treatment according to (1), comprising the above.

  Roasted oil is characterized by a fragrant scent and a unique flavor, but is preferable because it can effectively suppress odors such as return odor in a small amount. When a normal roasting oil that has not been subjected to a deodorizing step (non-deodorizing roasting oil) is included, the addition amount is very small, so that precise addition / mixing accuracy is required during production. On the other hand, roasted oil produced through the deodorizing process (deodorized roasted oil) has a milder flavor than ordinary roasted oil that has not undergone the deodorizing process (non-deodorized roasted oil). The degree of freedom of the addition amount is high, and high addition / mixing accuracy is not required. When the roasted oil (deodorized roasted oil) manufactured through the deodorizing step is used, the quality variation due to the error in the addition / mixing accuracy is reduced, so that a more stable quality can be manufactured.

  In the present specification, “non-deodorized roasted sesame oil”, as will be described in detail later, is a product obtained by roasting sesame and pressing it by pressing and not performing a deodorizing treatment. “Non-deodorized roasted sesame oil” can be subjected to treatments such as removal of precipitates, degumming, deoxidation, and drying after squeezing if necessary.

  In the present specification, “deodorized roasted sesame oil” is deodorized non-deodorized roasted sesame oil, which will be described in detail later. The “deodorized roasted sesame oil” can be subjected to treatments such as degumming, deoxidation, washing with water, and decolorization, which are performed in a normal oil refining process, as necessary.

  In the present specification, “non-deodorized roasted soybean oil”, as will be described in detail later, is a product obtained by roasting soybeans and squeezing the oil by squeezing and not performing a deodorizing treatment. “Non-deodorized roasted soybean oil” can be subjected to processing such as precipitation removal, degumming, deoxidation, drying, etc., if necessary after oil extraction.

  In the present specification, “deodorized roasted soybean oil” is a product obtained by deodorizing non-deodorized roasted soybean oil, as will be described in detail later. The “deodorized roasted soybean oil” can be subjected to treatments such as degumming, deoxidation, washing with water, and decolorization, which are performed in a normal oil refining process, as necessary.

  In the present specification, “non-deodorized roasted rapeseed oil”, which will be described in detail later, is obtained by roasting rapeseed and squeezing oil by squeezing and not performing a deodorizing treatment. “Non-deodorized roasted rapeseed oil” can be subjected to processing such as precipitation removal, degumming, deoxidation, drying, etc., if necessary after oil extraction.

  In the present specification, “deodorized roasted rapeseed oil” is deodorized non-deodorized roasted rapeseed oil as described in detail later. The “deodorized roasted rapeseed oil” can be subjected to treatments such as degumming, deoxidation, washing with water, and decolorization, which are performed in an ordinary oil refining process, as necessary.

  (3) When the roasted oil contains the non-deodorized roasted sesame oil, the vegetable oil contains 2 to 5000 ppm of the non-deodorized roasted sesame oil, and the additive according to (1) or (2) Sealed food that has been heat-treated.

  (4) When the roasting oil contains the deodorized roasted sesame oil, the heated heating according to either (1) or (2), comprising 10 to 25000 ppm of the deodorized roasted sesame oil with respect to the vegetable oil. Processed sealed food.

  (5) When the roasted oil contains the non-deodorized roasted soybean oil, the vegetable oil contains 25 to 100,000 ppm of the non-deodorized roasted soybean oil, according to either (1) or (2) Sealed food that has been heated under pressure.

  (6) When the roasted oil contains the deodorized roasted soybean oil, the additive according to (1) or (2), comprising 100 to 250,000 ppm of the deodorized roasted soybean oil with respect to the vegetable oil. Sealed food that has been heat-treated.

  (7) When the roasted oil contains the non-deodorized roasted rapeseed oil, the non-deodorized roasted rapeseed oil is contained in an amount of 25 to 100,000 ppm with respect to the vegetable oil. Sealed food that has been heat-treated.

  (8) When the roasting oil contains the deodorized roasted rapeseed oil, the pressurized heating according to (1) or (2), comprising 100 to 250,000 ppm of the deodorized roasted rapeseed oil with respect to the vegetable oil Processed sealed food.

  Odors such as a return odor possessed by the vegetable oil can be suppressed by adding the slight amount described in (3) to (8) to the vegetable oil. For this reason, the pressure-heat-processed sealed food of this invention does not have the flavor of the roasted oil contained, and does not affect the original flavor of the pressure-heat-processed sealed food.

  (9) The pressure-heat-treated sealed food according to any one of (1) to (8), wherein the pressure-heat-treated sealed food is a sauce or soup.

  (10) The pressure-heat-treated sealed food according to any one of (1) to (8), wherein the pressure-heat-treated sealed food is a liquid food.

  The sealed heat-processed food of the present invention has an unpleasant odor or roasted oil peculiar to these vegetable oils because the occurrence of return odor, heated odor, etc. is suppressed and the flavor of the roasted oil contained is not present. No flavor is imparted. Therefore, even when used as a sauce such as pasta sauce, soup or liquid food, the original flavor of the sealed food that has been subjected to pressure and heat treatment with reduced return odor can be obtained.

  (11) Sealing that has been subjected to pressure and heat treatment by adding roasting oil to one or more vegetable oils selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil A method of simultaneously suppressing a deterioration odor of food and a deterioration odor of fats and oils of a sealed food that has been subjected to pressure and heat treatment and the flavor of the roasted oil.

  Since roasted oil is excellent in aroma and flavor (also called flavor), as described above, by adding a small amount of this roasted oil to a vegetable oil such as soybean oil as a self-odor suppressant, the vegetable oil itself has a blue odor, There are effects that the odor such as the return odor and the heating odor is substantially suppressed and the flavor of the roasting oil is not substantially felt. For this reason, it is useful as a method for simultaneously suppressing the odor of the vegetable oil itself and the flavor of the roasted oil.

  According to the sealed heat-treated food of the present invention, generation of unpleasant odor peculiar to raw materials of vegetable oil such as soybean oil, for example, blue odor peculiar to soybean oil and return odor has been suppressed. In addition, since the content of roasting oil is very small, the roasted oil does not have a flavor, and it has become possible to provide a pressure-heat-treated sealed food having the original flavor of the pressure-heat-treated sealed food.

  The present invention is a sealed and heat-treated sealed food containing a vegetable oil and a roasted oil in a transparent or translucent container, wherein the content of the roasted oil substantially includes a deteriorated odor possessed by the vegetable oil itself. It is an amount that suppresses and does not substantially feel the flavor of the roasted oil.

  Hereinafter, embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention. . In addition, although description may be abbreviate | omitted suitably about the location where description overlaps, the meaning of invention is not limited.

[Pressurized and heat-treated sealed food]
In the present invention, sealed food that has been subjected to pressure and heat treatment refers to food that has been subjected to pressure and heat treatment such as retort treatment after filling and sealing in a transparent or translucent container for long-term storage. It does not matter whether the sterilization standard is satisfied. Sealed foods that have been subjected to pressure and heat treatment include various processed cooked foods such as sauces including Japanese, Western, Chinese and pasta sauces, soups such as Japanese, Western and Chinese, and other cooked foods including other ingredients. Or a liquid food etc. are mentioned as a nutritional supplement food. In addition, in this specification, liquid food includes enteral nutrients classified as pharmaceuticals because they are equivalent in content.

[Vegetable oil]
The vegetable oil used in the present invention is not particularly limited as long as it is generally used for sealed foods subjected to pressure and heat treatment. For example, soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower Oil, refined oil of sunflower oil, and the like. Palm oil fractionated oil such as palm olein can also be used as palm oil. These vegetable oils may be used alone or in combination.

  Even if the vegetable oil used in the sealed food that has been subjected to pressure and heat treatment of the present invention is a new oil containing roasting oil (immediately after being squeezed from seeds, or an oil that has not been oxidized), the exposed oil is exposed to light or the like. (After oil extraction, it may be exposed to light or the like to have an unpleasant odor at the time of raw flavor, and an oil and fat having an increased heating odor at the time of heating). According to the present invention, since the odor is suppressed even with the exposure oil, this effect lasts for a long time.

  In the present invention, the ratio of the vegetable oil in the sealed food that has been subjected to the pressure and heat treatment is not particularly limited, but preferably the vegetable oil is contained in the sealed food that has been subjected to the pressure and heat treatment as a raw material. The content of the vegetable oil can be appropriately changed depending on the kind of the vegetable oil. For example, the content of the vegetable oil is preferably 3% by mass or more, more preferably 5% by mass or more, and most preferably 10% by mass or more.

  The vegetable oil may be a mixed oil obtained by blending the above-described vegetable oil with other fats and oils. The fats and oils used for blending are not particularly defined, and fats and oils other than the vegetable oils may be used.

  Specific combinations of the mixed oils include, for example, a mixed oil obtained by blending soybean oil, which is a vegetable oil, and other oils, a mixed oil obtained by blending soybean oil and a transesterified oil, transesterified oils and fats, and the others described above. However, the present invention is not limited to these. Examples include, but are not limited to, mixed oils obtained by blending these oils and fats, and mixed oils obtained by blending soybean oil, transesterified oils and fats and other fats and oils described above.

[Roasting oil]
The roasted oil used in the present invention suppresses unpleasant odors (eg, blue odor, return odor, heated odor) of soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil, etc. For inclusion. Examples of the roasting oil used in the present invention include non-deodorized roasting oil manufactured without deodorizing treatment and deodorized roasting oil manufactured through a deodorizing process. The non-deodorized roasted oil is not particularly limited. For example, it is preferable to use non-deodorized roasted sesame oil, non-deodorized roasted soybean oil, and non-deodorized roasted rapeseed oil. The deodorized roasted oil is not particularly limited. For example, it is preferable to use deodorized roasted sesame oil, deodorized roasted soybean oil, and deodorized roasted rapeseed oil. These roasting oils can be used alone or in combination of two or more.

  Undeodorized roasted oil is produced without deodorizing treatment, and therefore has an advantage in terms of production cost.

  Deodorized roasting oil is an unpleasant odor of fats and oils that have a fragrant fragrance and a characteristic flavor that are characteristic of normal roasting oil (non-deodorized roasting oil), but has a mild flavor and a mild flavor. (For example, blue odor, return odor, heating odor) and the like can be suppressed. In addition, when deodorized roasting oil is used, the degree of freedom in the amount of addition during production increases, so that there is less variation in quality due to errors in addition / mixing accuracy, and a more stable quality can be produced. .

<Content of roasting oil>
It is preferable that the content of the roasting oil is contained to such an extent that the unpleasant odor peculiar to vegetable oils is suppressed and the flavor of the roasting oil is not substantially felt in the sealed food that has been subjected to pressure and heat treatment. In addition, in this application, content of roasting oil consists of 1 type, or 2 or more types chosen from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, and sunflower oil. An amount equivalent to vegetable oil (when the raw material contains transesterified oil containing vegetable oil consisting of one or more selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil) Is the amount corresponding to the vegetable oil consisting of one or more selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil among the raw materials for the transesterified oil part ) Is expressed by a value (mass ratio) converted per unit.

  When roasting oil is non-deodorized roasted sesame oil, it contains 2-5000 ppm with respect to vegetable oil consisting of one or more selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil Preferably, it is contained in an amount of 5 to 2500 ppm, more preferably 50 to 2500 ppm. If the content of the non-deodorized roasted sesame oil is less than 2 ppm, the return odor of the vegetable oil may not be suppressed. On the other hand, when it exceeds 5000 ppm, the aroma and flavor of the non-deodorized roasted sesame oil may be superior to the flavor of the sealed food that has been subjected to the pressure and heat treatment, and the flavor and the like unique to the sealed food that has been subjected to the pressure and heat treatment may be impaired.

  When roasting oil is deodorized roasted sesame oil, it is made to contain 10-25000 ppm with respect to the vegetable oil which consists of 1 type, or 2 or more types chosen from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil It is preferable to contain 25-10000 ppm, and it is most preferable to contain 100-10000 ppm. If the content of the deodorized roasted sesame oil is less than 10 ppm, the return odor of the vegetable oil may not be suppressed. On the other hand, if it exceeds 25000 ppm, the aroma and flavor of the deodorized roasted sesame oil may be superior to the flavor of the sealed food that has been subjected to the pressure and heat treatment, and may impair the flavor and the like unique to the sealed food that has been subjected to the pressure and heat treatment.

  When roasting oil is non-deodorized roasted soybean oil, it is 25 to 100,000 ppm with respect to vegetable oil composed of one or more kinds selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil and sunflower oil. It is preferably contained, more preferably 50 to 50000 ppm, and most preferably 500 to 50000 ppm. If the content of undeodorized roasted soybean oil is less than 25 ppm, the return odor of vegetable oil may not be suppressed. On the other hand, if it exceeds 100000 ppm, the aroma and flavor of the undeodorized roasted soybean oil may be superior to the flavor of the sealed food that has been subjected to the pressure and heat treatment, and the flavor and the like unique to the sealed food that has been subjected to the pressure and heat treatment may be impaired.

  When roasting oil is deodorized roasted soybean oil, it contains 100 to 250,000 ppm with respect to vegetable oil consisting of one or more selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil It is preferable to make it contain, it is more preferable to make it contain 250-100000 ppm, and it is most preferable to make it contain 1000-100,000 ppm. If the content of the deodorized roasted soybean oil is less than 100 ppm, the return odor or the like of the vegetable oil may not be suppressed. On the other hand, if it exceeds 250,000 ppm, the aroma and flavor of the deodorized roasted soybean oil may be superior to the flavor of the sealed food that has been subjected to the pressure and heat treatment, and the flavor and the like unique to the sealed food that has been subjected to the pressure and heat treatment may be impaired.

  When roasting oil is non-deodorized roasted rapeseed oil, it contains 25-100,000 ppm with respect to vegetable oil consisting of one or more selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil It is preferable to contain 50 to 50000 ppm, and it is most preferable to contain 500 to 50000 ppm. If the content of the non-deodorized roasted rapeseed oil is less than 25 ppm, the return odor or the like of the vegetable oil may not be suppressed. On the other hand, if it exceeds 100000 ppm, the aroma and flavor of the non-deodorized roasted rapeseed oil may be superior to the flavor of the sealed food that has been subjected to the pressure and heat treatment, and the flavor and the like unique to the sealed food that has been subjected to the pressure and heat treatment may be impaired.

  When the roasting oil is a deodorized roasted rapeseed oil, it is contained in an amount of 100 to 250,000 ppm based on one or more kinds of vegetable oil selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil and sunflower oil. It is preferable to contain 250 to 100,000 ppm, more preferably 1000 to 100,000 ppm. If the content of the deodorized roasted rapeseed oil is less than 100 ppm, the return odor or the like of the vegetable oil may not be suppressed. On the other hand, if it exceeds 250,000 ppm, the aroma and flavor of the deodorized roasted rapeseed oil may be superior to the flavor of the sealed food that has been subjected to pressure and heat treatment, and the flavor and the like unique to the sealed food that has been subjected to pressure and heat treatment may be impaired.

  In the present invention, a mixed oil obtained by blending one or more vegetable oils selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, and sunflower oil with other fats and oils other than this vegetable oil. May be used. In this case, the ratio (ppm) of the roasted oil is a ratio to one or more vegetable oils selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil and sunflower oil. It is not a ratio to the total amount of the mixed oil obtained by blending other vegetable oils and fats and oils other than vegetable oils.

  In addition, when the raw material contains transesterified oil containing one or more vegetable oils selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil, the ester About the exchange oil part, it is preferable to contain roasting oil with respect to the quantity corresponded to this vegetable oil among the fats and oils used for the raw material of transesterification oil. For example, in the case of soybean oil and deodorized roasted sesame oil, the content of roasted oil can be expressed by the following formula (1). The amount corresponding to one or more vegetable oils selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil is the presence or absence of transesterification in the case of soybean oil, for example. Regardless of, it refers to the amount of soybean oil used in the pressure-heated sealed food.

  For example, in a sealed food that has been subjected to pressure and heat treatment containing 100 g of soybean oil, 1 g of deodorized roasted sesame oil may be contained in order to contain 10,000 ppm of deodorized roasted sesame oil. For example, in a sealed food that has been subjected to pressure and heat treatment and contains 100 g of transesterified oil made only from soybean oil, 1 g of deodorized roasted sesame oil may be contained in order to contain 10,000 ppm of deodorized roasted sesame oil. In addition, in a sealed food that has been subjected to pressure and heat treatment containing 100 g of transesterified oil having a soybean oil content of 50% by mass of the raw material, 0.5 g of deodorized roasted sesame oil is contained in order to contain 10,000 ppm of deodorized roasted sesame oil. What is necessary is just to contain.

  When additives such as soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil are contained in one or more vegetable oils, the roasting oil content is It is calculated in terms of an amount corresponding to a vegetable oil consisting of one or more selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil and sunflower oil.

<Method for producing non-deodorized roasted oil>
Non-deodorized roasted oil such as non-deodorized roasted sesame oil, non-deodorized roasted soybean oil and non-deodorized roasted rapeseed oil can be roasted by the same production method as ordinary roasted oil. Specifically, it can be produced by roasting raw materials such as sesame seeds, soybeans, rapeseed and the like and then squeezing them by pressing. Non-deodorized roasted oils such as non-deodorized roasted sesame oil, non-deodorized roasted soybean oil, and non-deodorized roasted rapeseed oil are those that have not been deodorized.

  Undeodorized roasted oil can be used as it is crude oil obtained by squeezing by pressing, but general oils and fats can be purified excluding deodorization. Examples of the purification method include purification of general fats and oils such as precipitate removal, degumming, deoxidation, water washing, and decolorization. In particular, the non-deodorized roasted oil is preferably subjected to standing, filtration and the like after the oil extraction to remove the precipitate, and when there is a large amount of phospholipid, it is preferably degummed.

<Method for producing deodorized roasting oil>
Normally, roasted oil is an oil that makes use of its own flavor and aroma, so as roasted oil, it is a crude oil obtained by roasting raw materials without refining and then pressing the oil by pressing. (Undeodorized roasted oil in the present application) is used as it is. Therefore, the deodorizing step, which is a general method for refining fats and oils, is usually not performed in the production of roasted oil. However, deodorized roasted oil, which is a roasted oil produced through a deodorizing process such as deodorized roasted sesame oil, deodorized roasted soybean oil and deodorized roasted rapeseed oil used in the present invention, is a crude oil (undeodorized roasted oil in the present application). (Deodorizing oil) is deodorized.

  Deodorized roasted oil such as deodorized roasted sesame oil, deodorized roasted soybean oil and deodorized roasted rapeseed oil is a non-deodorized roasted oil obtained by roasting sesame seeds, soybeans, rapeseed, etc. Non-deodorized roasted oils such as sesame oil, non-deodorized roasted soybean oil and non-deodorized roasted rapeseed oil can be produced by deodorizing treatment.

  The deodorized roasted oil can be used as it is after it has been squeezed by pressing and then subjected to deodorization treatment, but general oils and fats other than deodorization can be purified. Examples of the purification method include purification of general fats and oils such as precipitate removal, degumming, deoxidation, water washing, and decolorization.

  Undeodorized roasting oil and deodorized roasting oil can be produced, for example, under the roasting conditions, pressing conditions, and purification conditions described below.

  The roasting conditions can be changed as appropriate and are not particularly limited. The roasting temperature is preferably roasted so that the product temperature is 110 to 260 ° C. 130-200 degreeC is especially preferable on flavor. The roasting time is not particularly limited, but the roasting time is preferably 1 to 60 minutes after the product temperature reaches the roasting temperature, and more preferably 2 to 30 minutes. The method for raising the temperature up to the product temperature is not particularly limited, but it is preferable to gradually raise the temperature at a constant rate of increase (for example, 10 to 20 ° C./min).

  The roasting method is not particularly limited. For example, the roasting method can be performed by heating from the outside via electric heat, hot air, a burner, a microwave, or the like. Moreover, although the roasting machine to be used is not specifically limited, For example, a rotating fluidized bed type, a rotating drum type, a rotary kiln type etc. can be used.

  The type of the press used for pressing is not particularly limited. For example, an expeller-type pressing machine including a casing formed in a cylindrical shape and a screw rotatably provided therein can be preferably used. The number of rotations and the amount of processing can be adjusted as appropriate.

  Examples of the method for removing the precipitate include, but are not limited to, a method of filtering after oil extraction, or a method of standing at room temperature for 1 day to about 1 week and fractionating or filtering the supernatant.

  In addition, as removal of phospholipid, degumming treatment is performed by centrifuging with a centrifuge under the conditions of a temperature of 70 to 80 ° C. and a water addition amount of 3 mass% (compressed crude oil). Although the method of filtering is mentioned, It is not limited to this.

  Add 0.05 to 0.5 mass% phosphoric acid to the oil and fat, add 5 to 40% excess alkaline aqueous solution to the mixture, and remove the precipitate by centrifugation (deoxidation step) . By performing a deoxidation process, the free fatty acid contained in fats and oils can be removed. Further, phospholipids, metal salts, coloring components and the like contained in the oil and fat can also be removed. The method for removing the precipitate is not limited to centrifugation, and various known methods such as stationary separation can be used.

  The addition amount of the aqueous alkaline solution is determined by the amount of free fatty acid contained in the fat. The aqueous alkali solution is preferably added in an excess of 5 to 40% with respect to the mixture of oil and phosphoric acid, compared to the amount necessary for neutralizing the liberated fatty acid. If the addition amount of the alkaline aqueous solution is less than 5%, the fatty acid liberated in the fat or oil may not be sufficiently removed. On the other hand, when the addition amount of the aqueous alkali solution is 40% by mass or less, saponification decomposition of fats and oils can be suppressed, and a decrease in yield can be suppressed.

  The aqueous alkali solution used in the deoxidation step is not particularly limited, and various known aqueous alkali solutions such as an aqueous sodium hydroxide solution and an aqueous potassium hydroxide solution can be used.

  After the deoxidation step, washing with water is performed to remove the soap (alkali component) contained in the oil (flushing step). The washing step may not be washing with water as long as the alkali component can be removed. For example, the alkali component may be removed using hot water. In addition, you may dry the fats and oils which were deoxidized and washed with water after the water washing process as needed.

  After the water washing step, the decolorization step is performed in order to adsorb and remove the coloring components contained in the fat and oil and to obtain a light colored refined oil. In addition, the decolorization step removes alkali components that could not be removed in the water washing step, various metal salts that cause oxidation promotion and coloring, coloring components such as chlorophyll, and other components that affect flavor and stability. be able to.

  A decoloring process is performed by adding an adsorbent to fats and oils. The adsorbent to be added to the fats and oils can be appropriately changed. For example, various known adsorbents such as activated clay and activated carbon obtained by acid-treating white clay, which is a white to yellowish brownish favorite material mainly composed of montmorillonite, are used. Can be used. These may be used alone or in combination.

  The addition amount of the adsorbent can be appropriately changed depending on the amount of the coloring component contained in the oil or fat, and is preferably 0.2% by mass or more with respect to the oil or fat, for example. When the amount of adsorbent added is 0.2% by mass or more, the decolorization efficiency is good, and the soap remaining in the deoxidation step can be removed.

  Although the contact conditions of fats and oils and an adsorbent can be suitably changed with fats and oils, it is preferable to make it contact for 10 to 40 minutes, for example at 90-120 degreeC. Under this condition, the decolorization step can be performed efficiently.

  In addition, when contacting the fats and oils with the adsorbent, the presence of moisture prevents the adsorption efficiency of the adsorbents from decreasing and also prevents the fats and oils from being oxidized due to the presence of oxygen. It is preferable to perform a decoloring process by making it contact.

  After completion of the decolorization step, the adsorbent is removed by filtration with a filter press or the like.

  In the deodorization step, the deodorization method is not particularly limited as long as volatile substances and the like can be removed. For example, it is preferable to deodorize by depressurization steam distillation which is usually used for oil and fat purification.

  The reduced-pressure steam distillation is appropriately changed depending on the odor intensity of the roasting oil, and is preferably performed, for example, at 120 to 260 ° C. for 30 to 180 minutes under reduced pressure.

  After the deodorization step, refined oil, that is, deodorized roasted sesame oil, deodorized roasted soybean oil or deodorized roasted rapeseed oil can be obtained.

[Other ingredients]
The raw materials used for the pressure-heat-treated sealed food of the present invention can be appropriately changed depending on the type of food, for example, sauce, pasta sauce, soup, liquid food, etc. For example, vegetables, root vegetables, livestock meat, seafood, dairy products, spices, sugar, salt, starch (including modified starch), dextrin, sugar, sugar alcohol, sweetener, seasoning, acidulant, flavor, increase A sticky agent, pH adjuster, emulsifier, vitamins, minerals, amino acids and other foods, food additives, fresh water, and the like can be appropriately selected and used within a range not impairing the effects of the present invention.

  The sealed food of the present invention, which has been subjected to pressure and heat treatment, is based on the above-mentioned other components that are generally used as raw materials for the sealed food that has been subjected to pressure and heat treatment, except that the vegetable oil contains roasting oil. It is good to select suitably in the range which does not impair an effect, and to manufacture the sealed food by pressurization processing according to a conventional method.

Moreover, the pressure-heat-processed sealed food of this invention can also be made into a retort food by applying normal retort processing conditions.

[Sealed food with pressure and heat treatment in transparent or translucent containers]
The sealed food that has been subjected to pressure and heat treatment according to the present invention has a substantial deterioration odor possessed by one or more vegetable oils selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, and sunflower oil. Since roasting oil is contained in order to suppress it, the flavor of sealed foods that have been subjected to pressure and heat treatment is unlikely to deteriorate even when a transparent or translucent container is used. Therefore, the contents of the food can be seen, and the flavor of the sealed food itself that has been subjected to the pressure and heat treatment for a long time can be tasted.

  The transparent or translucent container is not particularly limited in terms of material, shape, etc. unless the presence or absence of pressure-heat-processed sealed food can be confirmed from the outside or is not completely shielded from light, and various known ones are used. For example, transparent or translucent containers using one or more thermoplastics such as polyethylene, polypropylene, ethylene vinyl acetate, ethylene-vinyl alcohol copolymer, polyethylene terephthalate, CPP (polypropylene), NY A transparent or translucent container made of (nylon film) or PET (polyester film) can be used.

  In order to preserve oxygen for a long period of time, it is necessary to suppress oxygen permeation, so in order to improve barrier properties, in the case of a transparent or translucent film, silica or alumina is vapor-deposited, or a polyacrylic resin coating It is preferable to use those prepared.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these.

<Manufacture of non-deodorized roasted sesame oil>
The sesame was roasted for about 2 minutes in the range of the sesame product temperature in the range of 130 to 200 ° C. and squeezed by pressing. After squeezing, the mixture was allowed to stand at room temperature for 1 week to separate the precipitate. Furthermore, it left still at room temperature for 1 week, the deposit was isolate | separated, and the undeodorized roasted sesame oil was obtained.

<Manufacture of deodorized roasted sesame oil>
Add non-deodorized roasted sesame oil with 0.1 mass% phosphoric acid to roasted oil, add 20% excess sodium hydroxide aqueous solution to the mixture, and remove precipitate by centrifugation. did. After washing with water, decolorization was performed by contacting with activated clay at 90 to 120 ° C. for 10 to 20 minutes under reduced pressure. The obtained decolorized oil was deodorized at 250 ° C. for 90 minutes to obtain a deodorized roasted sesame oil.

<Manufacture of non-deodorized roasted soybean oil>
The soybean was roasted for about 10 minutes in the range of the soybean temperature of 130 to 220 ° C. and squeezed by pressing. After squeezing the oil, it was allowed to stand for about 1 day, and filtered to obtain an undeodorized roasted soybean oil.

<Manufacture of deodorized roasted soybean oil>
To non-deodorized roasted soybean oil, 0.2% by mass of phosphoric acid is added to the roasted oil, 20% excess aqueous sodium hydroxide solution is added to the mixture, and the precipitate is removed by centrifugation. Removed. After washing with water, decolorization was performed by contacting with activated clay at 90 to 120 ° C. for 10 to 20 minutes under reduced pressure. The obtained decolorized oil was deodorized at 250 ° C. for 90 minutes to obtain a deodorized roasted soybean oil.

<Manufacture of non-deodorized roasted rapeseed oil>
The rapeseed was roasted for about 5 minutes in the range of the rapeseed product temperature in the range of 130 to 200 ° C. and squeezed by pressing. After oil extraction, water degumming, drying and filtration were performed to obtain an undeodorized roasted rapeseed oil.

<Deodorized roasted rapeseed oil>
Add 0.1% by mass phosphoric acid to roasted rapeseed oil, add 20% excess sodium hydroxide aqueous solution to the same mixture, and remove precipitates by centrifugation. did. After washing with water, decolorization was performed by contacting with activated clay at 90 to 120 ° C. for 10 to 20 minutes under reduced pressure. The obtained decolorized oil was deodorized at 250 ° C. for 90 minutes to obtain a deodorized roasted rapeseed oil.

[Test Example 1]
(Addition of non-deodorized roasted sesame oil to peperoncino sauce (pasta sauce))
A mixture of vegetable oil and roasted oil (hereinafter referred to as “oil composition”) by containing 2 ppm of roasted oil made of non-deodorized roasted sesame oil with respect to vegetable oil made of soybean oil and correcting the increased amount with fresh water. .)

  A peperoncino sauce was manufactured by mixing the oil and fat composition and the source material so as to have the blending amounts shown in Table 1 and preparing the sauce, and after heating gelatinization, containing the ingredient material ( Hereinafter referred to as Sample A).

  A transparent standing pouch with a folding diameter of 40 mm and 140 x 170 mm (PET12 / NY15 / PP60 with a silica-deposited composition) is filled with 150 g of sample A, sealed and sealed, and then sterilized by retort at 120 ° C for 30 minutes. Sample A was manufactured.

  Samples B to J were produced by the same method as Sample A, except that the content of undeodorized roasted sesame oil was changed as shown in Table 2. In addition, about the control group, it manufactured by the method similar to the sample A except not containing undeodorized roasted sesame oil. Moreover, the transparent container similar to the sample A was filled with the samples B to J and the control group.

<Exposure test>
Using the fluorescent sample irradiation tester (ROOM TESTER RT-S type manufactured by Daipura Wintes Co., Ltd.) in the transparent sample containing the transparent containers A to J and the transparent sample containing the transparent container, the fluorescent light was irradiated at 25 ° C. for 20 hours from both sides at 15000 lx. Then, an exposure test was performed (30000 lx for 20 hours at 25 ° C.). In addition, unexposed samples A to J in a transparent container and a control group in a transparent container were prepared and stored at 5 ° C. in a refrigerator for 20 hours.

<Test results>
(With or without flavor of undeodorized roasted sesame oil)
A sensory test was performed while keeping unexposed samples A to J in a transparent container and a control group in a transparent container at 20 ° C. The sensory test was evaluated by a panel of 20 people. The case where there are 5 or less respondents who feel that the flavor of undeodorized roasted sesame oil is felt is “◯”, and the case where there are 10 or less panels who feel that the flavor of undeodorized roasted sesame oil is felt is “△”. The case where there were 11 or more panelists who answered that the taste of undeodorized roasted sesame oil was felt was indicated as “x”. The results are shown in Table 2.

(With or without return odor)
Samples A to J after the exposure test and the control group were used for a sensory test while being kept at 20 ° C. The sensory test was evaluated by a panel of 20 people, and a five-point method was evaluated. The control group was given the highest return odor as 5 points, and the sample produced in the same manner as the control group was given as 1 point for which the above exposure test was not performed. Therefore, 5 points have the strongest return odor and 1 point has the weakest return odor.

  In addition, the case where the average score of the panel of 20 people is less than 3 is “◯”, the case where it is 3.5 or less is “△”, and the case where the average score is over 3.5 is “×”. . The results are shown in Table 2.

  It can be seen from Table 2 that the generation of a return odor is suppressed by containing 2 ppm or more of non-deodorized roasted sesame oil. When the content of the non-deodorized roasted sesame oil exceeds 5000 ppm, the flavor of the non-deodorized roasted sesame oil comes to be felt, which shows that the original flavor of peperoncino sauce (pasta sauce) is affected. Thereby, content of non-deodorized roasted sesame oil is 2 to 5000 ppm, so that the original flavor of peperoncino sauce (pasta sauce) is not affected, and generation of a return odor due to exposure can be suppressed. .

[Test Example 2]
(Addition of deodorized roasted sesame oil to peperoncino sauce (pasta sauce))
Sensory evaluation was performed in the same manner as in Test Example 1 except that the roasted oil in Test Example 1 was changed to deodorized roasted sesame oil and the content thereof was as shown in Table 3. The results are shown in Table 3.

  From Table 3, it turns out that generation | occurrence | production of a return odor is suppressed by containing 10 ppm or more of deodorizing roasted sesame oil. When the content of the deodorized roasted sesame oil exceeds 25000 ppm, the flavor of the deodorized roasted sesame oil comes to be felt, and it can be seen that the original flavor of peperoncino sauce (pasta sauce) is affected. Thereby, by setting the content of the deodorized roasted sesame oil to 10 to 25000 ppm, the original flavor of peperoncino sauce (pasta sauce) is not affected, and the generation of a return odor due to exposure can be suppressed.

[Test Example 3]
(Addition of non-deodorized roasted soybean oil to peperoncino sauce (pasta sauce))
Sensory evaluation was performed in the same manner as in Test Example 1 except that the roasted oil of Test Example 1 was changed to non-deodorized roasted soybean oil and the content thereof was as shown in Table 4. The results are shown in Table 4.

  From Table 4, it turns out that generation | occurrence | production of a return odor is suppressed by containing 25 ppm or more of non-deodorized roasted soybean oil. When the content of the non-deodorized roasted soybean oil exceeds 100,000 ppm, it can be seen that the flavor of the non-deodorized roasted soybean oil comes to be felt, affecting the original flavor of peperoncino sauce (pasta sauce). Thereby, the content of undeodorized roasted soybean oil is set to 25 to 100000 ppm, so that the original flavor of peperoncino sauce (pasta sauce) is not affected, and the generation of a return odor due to exposure is also suppressed. it can.

[Test Example 4]
(Addition of deodorized roasted soybean oil to peperoncino sauce (pasta sauce))
Sensory evaluation was performed in the same manner as in Test Example 1 except that the roasted oil in Test Example 1 was changed to deodorized roasted soybean oil and the content thereof was as shown in Table 5. The results are shown in Table 5.

  From Table 5, it turns out that generation | occurrence | production of a return odor is suppressed by containing deodorizing roasted soybean oil of 100 ppm or more. It can be seen that when the content of the deodorized roasted soybean oil exceeds 250,000 ppm, the flavor of the deodorized roasted soybean oil comes to be felt, affecting the original flavor of peperoncino sauce (pasta sauce). Thereby, by setting the content of the deodorized roasted soybean oil to 100 to 250,000 ppm, the original flavor of peperoncino sauce (pasta sauce) is not affected, and generation of a return odor due to exposure can be suppressed. .

[Test Example 5]
(Addition of non-deodorized roasted rapeseed oil to peperoncino sauce (pasta sauce))
Sensory evaluation was performed in the same manner as in Test Example 1 except that the roasted oil of Test Example 1 was changed to non-deodorized roasted rapeseed oil and the content thereof was as shown in Table 6. The results are shown in Table 6.

  From Table 6, it turns out that generation | occurrence | production of a return odor is suppressed by containing 25 ppm or more of non-deodorized roasted rapeseed oil. When the content of the non-deodorized roasted rapeseed oil exceeds 100,000 ppm, it can be seen that the flavor of the non-deodorized roasted rapeseed oil comes to be felt, affecting the original flavor of the peperoncino sauce (pasta sauce). Thereby, content of undeodorized roasted rapeseed oil shall be 25-100,000 ppm, and it does not affect the original flavor of peperoncino sauce (pasta sauce), and can also suppress generation | occurrence | production of the return odor by exposure. .

[Test Example 6]
(Addition of deodorized roasted rapeseed oil to peperoncino sauce (pasta sauce))
Sensory evaluation was performed in the same manner as in Test Example 1 except that the roasted oil in Test Example 1 was changed to deodorized roasted rapeseed oil and the content thereof was as shown in Table 7. The results are shown in Table 7.

  From Table 7, it turns out that generation | occurrence | production of a return odor is suppressed by containing 100 ppm or more of deodorizing roasted rapeseed oil. When the content of the deodorized roasted rapeseed oil exceeds 250,000 ppm, it can be seen that the flavor of the deodorized roasted rapeseed oil comes to be felt, affecting the original flavor of the peperoncino sauce (pasta sauce). Thereby, by setting the content of the deodorized roasted rapeseed oil to 100 to 250,000 ppm, the original flavor of peperoncino sauce (pasta sauce) is not affected, and generation of a return odor due to exposure can be suppressed.

[Formulation Example 1]
(Arabita sauce (pasta sauce))
Add deodorized roasted sesame oil to 500 ppm of soybean oil, blend raw materials such as tomatoes as shown in Table 8, add appropriate amount of fresh water and hold at 90 ° C. for 10 minutes to keep the arabita sauce After preparing 5 kg, 150 g was filled and sealed in the same transparent container as in Test Examples 1 to 6, and sterilized by heating at 120 ° C. for 30 minutes. The exposure test was performed on the arrata sauce sealed in this transparent container in the same manner as in Test Examples 1-6.

  Although the sensory test similar to Test Examples 1-6 was done after the exposure test, the flavor of deodorized roasted sesame oil was not felt and the return odor was not recognized.

[Formulation Example 2]
(Pomodoro sauce (pasta sauce))
By adding undeodorized roasted soybean oil to 5000 ppm with respect to soybean oil, blending raw materials such as tomato as shown in Table 9, adding an appropriate amount of fresh water, and maintaining at 90 ° C. for 10 minutes. After preparing 5 kg of pomodoro sauce, 150 g was filled and sealed in the same transparent container as in Test Examples 1 to 6, and sterilized by heating at 120 ° C. for 30 minutes. The pomodoro sauce sealed in this transparent container was subjected to an exposure test in the same manner as in Test Examples 1-6.

  Although the sensory test similar to Test Examples 1-6 was done after the exposure test, the flavor of undeodorized roasted soybean oil was not felt and the return odor was not recognized.

[Composition Example 3]
(Pomodoro sauce (corn potage soup))
Deodorized roasted soybean oil was contained so as to be 10000 ppm with respect to soybean oil, and raw materials such as skimmed milk powder as shown in Table 10 were blended and held at 90 ° C. for 10 minutes to prepare 5 kg of pomodoro sauce. Thereafter, 150 g was filled and sealed in the same transparent container as in Test Examples 1 to 6, and sterilized by heating at 120 ° C. for 30 minutes. The pomodoro sauce sealed in this transparent container was subjected to an exposure test in the same manner as in Test Examples 1-6.

  Although the sensory test similar to Test Examples 1-6 was done after the exposure test, the flavor of the deodorized roasted soybean oil was not felt and the return odor was not recognized.

[Formulation Example 4]
(Liquid food (enteral nutrition))
After containing 5 kg of liquid food by containing deodorized roasted rapeseed oil to 10000 ppm with respect to soybean oil, blending raw materials such as dextrin as shown in Table 11 and holding at 90 ° C. for 10 minutes, A transparent container similar to Test Examples 1 to 6 was filled and sealed with 150 g, and sterilized by heating at 120 ° C. for 30 minutes. The liquid food sealed in this transparent container was subjected to an exposure test in the same manner as in Test Examples 1 to 6.

  Although the sensory test similar to Test Examples 1-6 was done after the exposure test, the flavor of deodorized roasted rapeseed oil was not felt and the return odor was not recognized.

Claims (4)

Pressurized and heat-treated in a transparent or translucent container containing one or more vegetable oils and roasting oils selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil and sunflower oil Sealed food,
The roasting oil contains one or more of non-deodorized roasted sesame oil, deodorized roasted sesame oil, non-deodorized roasted soybean oil, deodorized roasted soybean oil, non-deodorized roasted rapeseed oil, and deodorized roasted rapeseed oil. Become
When the roasted oil contains the non-deodorized roasted sesame oil, the vegetable oil contains 2 to 5000 ppm of the non-deodorized roasted sesame oil,
When the roasted oil contains the deodorized roasted sesame oil, the deodorized roasted sesame oil contains 10 to 25000 ppm with respect to the vegetable oil ,
When the roasted oil contains the non-deodorized roasted soybean oil, the vegetable oil contains 25 to 100,000 ppm of the non-deodorized roasted soybean oil,
When the roasted oil contains the deodorized roasted soybean oil, the vegetable oil contains 100 to 250,000 ppm of the deodorized roasted soybean oil,
When the roasted oil contains the non-deodorized roasted rapeseed oil, the vegetable oil contains 25 to 100,000 ppm of the non-deodorized roasted rapeseed oil,
When the roasted oil contains the deodorized roasted rapeseed oil, a sealed food that has been subjected to pressure and heat treatment, comprising 100 to 250,000 ppm of the deodorized roasted rapeseed oil relative to the vegetable oil . The pressurized and heat-treated sealing food is a source or soup according to claim 1 Symbol placement of pressurized and heat-treated sealing food. The pressurized and heat-treated sealing food, a liquid food, according to claim 1 Symbol placement of pressurized and heat-treated sealing food. Non-deodorized roasted sesame oil, deodorized roasted sesame oil, non-deodorized roasted soybean oil into vegetable oil consisting of one or more selected from soybean oil, rapeseed oil, corn oil, palm oil, cottonseed oil, safflower oil, sunflower oil A roasting oil composed of one or more of deodorized roasted soybean oil, non-deodorized roasted rapeseed oil, and deodorized roasted rapeseed oil, and when the roasted oil contains the non-deodorized roasted sesame oil, In contrast, the undeodorized roasted sesame oil is contained in an amount of 2 to 5000 ppm,
When the roasted oil contains the deodorized roasted sesame oil, the vegetable oil contains 10 to 25000 ppm of the deodorized roasted sesame oil ,
When the roasted oil includes the non-deodorized roasted soybean oil, the vegetable oil contains 25 to 100,000 ppm of the non-deodorized roasted soybean oil,
When the roasted oil contains the deodorized roasted soybean oil, the vegetable oil contains the deodorized roasted soybean oil in an amount of 100 to 250,000 ppm,
When the roasted oil contains the non-deodorized roasted rapeseed oil, the vegetable oil contains 25 to 100,000 ppm of the non-deodorized roasted rapeseed oil,
When the roasted oil contains the deodorized roasted rapeseed oil, the vegetable oil contains the deodorized roasted rapeseed oil in an amount of 100 to 250,000 ppm . A method of simultaneously suppressing deterioration odor of fats and oils of sealed food and flavor of the roasted oil.