JP4997133B2 - Heat-processed food containing tomato - Google Patents

Description

  The present invention relates to a heat-processed food in a container containing tomato.

Tomatoes are eaten raw and processed into ketchup, sauces, beverages, etc. and are widely used. However, tomatoes lose their fresh fragrance when heated, resulting in a completely different flavor from raw tomatoes.
Accordingly, various techniques have been proposed to maintain the freshness and freshness of vegetables and fruits such as tomatoes. For example, a fruit juice or fruit-containing food with improved sucralose to improve fruit and freshness (Patent Document 1); a method for producing a tomato juice obtained by washing, crushing, preheating and squeezing tomato fruit And the manufacturing method of the tomato juice which preheats to 60-70 degreeC with the temperature increase rate of 30-50 degreeC / min (patent document 2); Mixing stabilizers and raw materials, such as a fruit and vegetables, without heating A method for producing jams, fillings, sauces, etc. that are filled and sealed in containers, packaging materials, etc. and heated at a temperature of at most 75 ° C. (Patent Document 3); There is a manufacturing method of a source to be used (Patent Document 4).
Japanese Patent Laid-Open No. 2000-133502 JP 2003-179 A Japanese Patent Laid-Open No. 11-243877 JP 2004-166589 A

  However, in the prior art, when a sweetener is simply added, the tomato feeling tends to be impaired. In addition, there is a problem that the manufacturing process is complicated for those that need to set special heating conditions, and various manufacturing restrictions are imposed.

  Accordingly, an object of the present invention is to provide a processed food that expresses the fresh flavor of tomatoes even after heat treatment.

  The present inventor has found that if a tomato raw material is blended with fermented liquor mainly composed of citrus fruits, the fresh feeling of tomato stands out and the fresh tomato flavor of raw tomato can be expressed even after heating.

  That is, the present invention is a containerized heating containing one or more tomato materials selected from fresh tomato, whole tomato, dice tomato, tomato puree and tomato juice, and fermented liquor mainly made of citrus fruits. Provide processed foods.

  According to the present invention, it is possible to obtain a heat-processed food having a fresh tomato original flavor and a refreshing acidity.

As a tomato raw material used by this invention, what passed through the heating process other than fresh tomato and what was processed, such as squeezing, boiling, and heat-sterilization, can be used. Specific examples include whole tomato, dice tomato, tomato puree and tomato juice. These can be used alone or in admixture of two or more. When using a heat-sterilized tomato raw material, the heating conditions are not particularly limited, but the degree of heating is preferably 100 ° C. or less, preferably 120 minutes or less, and more preferably about 40 to 90 minutes.
In the processed food, the content of the tomato raw material is not particularly limited, but is preferably 10 to 70% by mass (hereinafter simply expressed as “%”) from the viewpoint of imparting a tomato feeling. Specifically, a tomato raw material is mix | blended in one of the manufacturing processes of processed food so that content of the tomato raw material in processed food may become the said range. Fresh tomato, whole tomato, dice tomato, and tomato juice are preferably 15 to 65%, particularly preferably 20 to 60%. Tomato puree is further preferably 10 to 50%, particularly preferably 12 to 30%.

The fermented liquor mainly made from citrus used in the present invention is fermented liquor obtained by fermenting citrus juice. Examples of citrus fruits include grapefruit, lemon, hassaku, coconut, mandarin orange and orange, and grapefruit, lemon and hassaku are particularly preferable. The alcohol concentration of the fermented liquor is preferably 3 to 20%, more preferably 5 to 18%, and particularly preferably 7 to 16%.
In the processed food, the content of fermented liquor mainly containing citrus fruits is preferably 1 to 8%, more preferably 1 to 7%, and particularly preferably 1 to 6% from the viewpoint of expressing a fresh feeling of tomato. Specifically, the fermented liquor is blended in one of the process steps of the processed food so that the content of the fermented liquor in the processed food falls within the above range. Moreover, although fermented liquor uses what uses citrus fruits as the main raw material, it is preferable that the citrus fruits in a raw material is 50% or more from the point which expresses the fresh feeling of a tomato, and also 70% or more, especially 90-100. % Is preferred. Furthermore, fermented liquor other than fermented liquor mainly made from citrus fruits may be added to the processed food, but fermented liquor mainly made from citrus fruits is 50% or more, more preferably 70% or more, especially 90 to 100%. It is preferable that

It is preferable to add an organic acid to the processed food of the present invention from the viewpoint of enhancing the fresh feeling of tomato. Examples of the organic acid include adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, ascorbic acid, and salts thereof. Examples of the salt include sodium salt and potassium salt. In particular, citric acid or a salt thereof is preferable from the viewpoint of flavor.
In the processed food, the content of the organic acid is preferably 0.01 to 3%, more preferably 0.05 to 2%, and particularly preferably 0.1 to 1% from the viewpoint of the balance between freshness and sourness of tomato. preferable.

  The processed food of the present invention further includes vegetables, fruits, mushrooms, seaweed, seafood, meat, processed meat products, dairy products, cereals, eggs, edible oil, vinegar, depending on the form of the food. Various additives that can be used for foods such as alcoholic beverages, inorganic salts, sugars, sweeteners, seasonings, spices, emulsifiers, preservatives, stabilizers, preservatives, antioxidants, thickeners, coloring agents, flavorings, water, etc. You may mix | blend suitably.

  The processed food in the present invention is not particularly limited, and examples include sauces such as dressing, ketchup, sauce, soup and sauce, curry, stew, soup, beverage, and gel food. Of these, sauces such as dressing and sauce are preferred. The dressing is classified into a separation type, an emulsification type, and a non-oil type depending on the state or presence of edible oils and fats, but a separation type and a non-oil type are preferable. The pH of the dressing is preferably 4 or less, more preferably 3 to 4, particularly 3.4 to 3.9 from the viewpoint of flavor and storage. The sauce is used as a pasta sauce such as spaghetti, a pizza sauce, a steak sauce, etc., and a pasta sauce is particularly preferable. The pH of the sauce for pasta can be appropriately adjusted according to the type of taste of the pasta sauce, but it is generally preferable to adjust the pH to about 3 to 7, more preferably 3.5 to 6.5, especially It is preferable to set it as 3.7-6, especially 4-5.9 from the point of flavor and preservability. The pH is preferably adjusted using a pH adjusting agent such as an organic acid and / or a salt thereof, an inorganic acid and / or a salt thereof.

In the present invention, the heating during the production of the processed food is not particularly limited, and may be, for example, heating in a heat sterilization step. The heating temperature at this time is 80 ° C. or higher, particularly 80 to 85 ° C. when heating in an open system such as dressing, and the heating time is 1 to 15 minutes, particularly 3 to 5 minutes. From the point of view, it is preferable. When performing retort heating, such as pasta sauce, 100 degreeC or more, especially 110-135 degreeC is preferable, and it is preferable from the point of flavor and bactericidal property that heating time is 5 to 60 minutes, especially 10 to 40 minutes.
In the present invention, the heat treatment may be performed as a tomato raw material as described above, may be performed in the manufacturing process of processed food, or may be performed in both. Usually, the fresh flavor peculiar to tomato is lost after the heating step, but in the present invention, it can be processed food having a fresh flavor peculiar to tomato and a refreshing acidity even after the heating step of the above conditions. .

The processed food of the present invention can be produced, for example, by mixing the above materials and, for example, homogenizing, filling and sterilizing.
As a heating method, for example, (1) a container that can be heat sterilized such as a retort pouch or a metal can container is manufactured by heat sterilization under the sterilization conditions stipulated in the Food Sanitation Law after filling the container; (2 ) Containers that cannot be sterilized by retort, such as PET bottles and paper containers, are pre-heated and sterilized in advance using a plate-type heat exchanger, etc. And the like. In the present invention, a retort treatment in which raw or cooked food is filled in a heat-resistant container such as a retort pouch, then housed in a pressure-resistant container, and heated under pressure is preferable. It is also preferable to fill the PET bottle with the food after heat sterilization.

  The container used for the processed food of the present invention is not particularly limited. For example, a molded container mainly composed of polyethylene terephthalate (PET bottle), can (aluminum, steel), paper, retort pouch (polyethylene pouch, aluminum pouch). Conventional containers such as plastic cups and bottles (glass) can be used.

Example 1
36g of garlic is fried with 90g of olive oil, then added with 240g of onion, 36g of celery and 1.5g of oregano powder, further fried. Dice tomato 1800g, sugar 90g, salt 36g, consomme 45g, grapefruit wine (Merchan) 120g After adding 480 g and heating to 90 ° C., the total amount was adjusted to 3000 g with hot water. 120 g of the obtained sauce was filled and sealed in a heat-resistant retort pouch, and then heated at 115 ° C. for 30 minutes to prepare a tomato sauce.

Comparative Example 1
A tomato sauce was prepared in the same manner as in Example 1 except that 120 g of white wine (manufactured by Mercian) was used instead of the grapefruit wine used in Example 1.

Comparative Example 2
A tomato sauce was prepared in the same manner as in Example 1 except that 120 g of red wine (Mershan) was used instead of the grapefruit wine used in Example 1.

Example 2
In Example 1, a tomato sauce was prepared in the same manner as in Example 1 except that 9 g of citric acid was further added together with the dice tomato.

Comparative Example 3
A tomato sauce was prepared in the same manner as in Example 2, except that 120 g of white wine (manufactured by Mercian) was used instead of the grapefruit wine used in Example 2.

Example 3
A tomato sauce was prepared in the same manner as in Example 1 except that 600 g of tomato puree was used instead of the dice tomato used in Example 1 and the amount of water added was 1650 g.

Comparative Example 4
A tomato sauce was prepared in the same manner as in Example 3 except that 120 g of white wine was used instead of the grapefruit wine used in Example 3.

Example 4
A tomato sauce was prepared in the same manner as in Example 1 except that 1800 g of tomato juice was used instead of the diced tomato used in Example 1.

Comparative Example 5
Tomato sauce was prepared in the same manner as in Example 4 except that 120 g of white wine was used instead of the grapefruit wine used in Example 4.

[Preparation of pasta]
Freshly boiled pasta was prepared by boiling mammer spaghetti 1.6 mm (Nisshin Foods Co., Ltd.) for 7 minutes. At the same time, the tomato sauce obtained in each Example or Comparative Example was opened for 5 minutes in boiling water in a retort pack, then opened and baked with the freshly boiled pasta.

[Sensory evaluation of tomato sauce]
About pasta obtained by the preparation of the pasta, the freshness and sourness of tomato were evaluated 3 minutes after adding tomato sauce and pasta. The evaluation was made on a five-point scale and was performed by a panel of 10 people, and the average was obtained. Each evaluation was performed according to the following criteria.
The results are shown in Tables 1 and 2. The “fresh feeling” as used in the present invention means “fresh flavor felt in raw tomatoes”.

[Fresh feeling of tomato]
5: Fresh 4: Slightly fresh 3: Not good 2: Not very fresh 1: Not fresh

〔acidity〕
5: Strong 4: Slightly strong 3: Just good 2: Slightly weak 1: Weak

From the comparison between Example 1 and Comparative Examples 1 and 2, it was confirmed that the freshness of tomatoes was improved by using grapefruit wine as compared with the case of using white wine or red wine. Further, from Example 2, it was confirmed that the fresh feeling was further improved by adding citric acid.
From the comparison between Example 2 and Comparative Example 3, when citric acid was added without using grapefruit wine, the fresh feeling was slightly improved compared to the case without citric acid, but the effect was weaker, while acidity. It was confirmed that there is a tendency to become stronger.
From a comparison between Example 3 and Comparative Example 4, it was confirmed that the freshness of tomato was improved by using grapefruit wine even when tomato puree was used instead of dice tomato. Similarly, from the comparison between Example 4 and Comparative Example 5, it was confirmed that the fresh feeling of tomato was improved by using grapefruit wine even when tomato juice was used instead of dice tomato.

Example 5
The aqueous phase raw materials shown in Table 2 were blended, and after reaching 80 ° C., the mixture was sterilized by heating for 4 minutes and then cooled. After cooling, an oil phase (salad oil) was added to prepare a separate dressing.

Comparative Example 6
A separate dressing was prepared in the same manner as in Example 5 except that 20 g of white wine was used instead of the grapefruit wine used in Example 5.

[Sensory evaluation of dressing]
The dressing obtained in Example or Comparative Example was applied to 20 g of lettuce, and the freshness and sourness of tomato were evaluated in the same manner as for pasta. Each evaluation was performed according to the same criteria as the “evaluation criteria for tomato sauce”. The results are shown in Table 2.

  Even in the case of dressing, it was confirmed that the use of grapefruit wine improves the freshness of the tomato without excessive acidity.

Claims (8)

  A heat-processed food in a container containing one or more tomato materials selected from fresh tomatoes, whole tomatoes, dice tomatoes, tomato purees and tomato juices, and fermented liquor mainly composed of citrus fruits.   The packaged heat-processed food according to claim 1, wherein the heating condition is 80 ° C or higher.   The heat-processed food in a container according to claim 1 or 2, comprising 10 to 70% by mass of the tomato raw material and 1 to 8% by mass of the fermented liquor.   The heat-processed food in a container according to any one of claims 1 to 3, wherein the citrus fruit is grapefruit.   Furthermore, the heat-processed food in a container of any one of Claims 1-4 containing an organic acid.   The container-processed heat-processed food according to any one of claims 1 to 5, wherein the processed food is a retort-treated retort sauce.   The container-processed heat-processed food according to claim 6, wherein the retort sauce is a pasta sauce.   The heat-processed food in a container according to any one of claims 1 to 5, wherein the processed food is a dressing having a pH of 4 or less.