JP5554693B2 - Pasty retort food - Google Patents

Description

The present invention relates to a paste-like retort food having a smooth texture despite the fact that it contains meat and edible fats and oils and has undergone a retort treatment.

In recent years, in Japan, the birthrate and aging of the population has progressed, and the demand for nursing food is increasing. Elderly people with reduced masticatory function (the ability to chew ingredients) and swallowing function (the ability to swallow ingredients) may cause aspiration, such as by swallowing when taking a normal meal (a normal meal that requires mastication) May cause pneumonia. For this reason, when a caregiver provides meals to the elderly, it is necessary to provide the food in a paste form such as finely grinding or thickening the food in order to assist chewing and prevent aspiration.

In addition, the elderly have a problem of lacking necessary nutrients because the overall dietary intake is reduced. Inadequate intake of protein and energy is particularly remarkable.
However, it is not easy to make pasty foods rich in protein and energy at home, which has been a heavy burden for caregivers.

In order to solve these problems, there is a demand for pasty retort foods that are rich in protein and energy, which are apt to be deficient in the elderly, and can be easily eaten simply by opening. However, pasty foods containing meat and edible oils and fats that are rich in protein and energy, when subjected to the same retort treatment as normal foods, the protein of the meat is denatured by the retort treatment and the fats and oils are separated and pasted. There was a problem that the smooth texture of the food was impaired.

In a retort sauce containing edible fats and meats, as a method for solving separation of edible fats and / or fats and oils derived from meats despite being subjected to retort treatment, for example, Japanese Patent Application Laid-Open No. 2009-284791 (patent) Reference 1) describes a method of containing lactic acid fermented egg white.
This method can solve the lack of smoothness in retort foods containing pasty meat, although the separation of oils and fats can be suppressed in retort foods containing ingredients of a certain size such as ground meat as meat. It wasn't possible.

JP 2009-284791 A

Therefore, the present invention provides a pasty retort food having a smooth texture despite the fact that it contains meat and edible fats and oils and has undergone a retort treatment.

As a result of intensive studies to achieve the above object, the present inventor heat-coagulated egg white slurry having a pH of 4.5 to 6.0 containing edible fats and oils in a pasty retort food containing meat and edible fats and oils. Surprisingly, it has been found that the processed egg white product obtained by crushing has a smooth texture despite the retort treatment, and the present invention has been completed.

That is, the present invention
(1) Pasty retort food containing processed egg white product obtained by heating, coagulating and crushing egg white slurry of pH 4.5 to 6.0 containing edible oil and fat in pasty retort food containing meat and edible fat .

According to the present invention, it is possible to provide a paste-like retort food having a smooth texture even though the retort treatment is performed. Thereby, further expansion of the retort food market 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 paste-like retort food of the present invention is a paste-like retort food containing meat and edible oils and fats, and is a processed egg white product obtained by heating and coagulating and crushing an egg white slurry containing edible oils and having a pH of 4.5 to 6.0. Although contained, for the sake of explanation, the processed egg white product used in the present invention will be described first.

The egg white processed product used in the present invention is obtained by heating and coagulating and crushing an egg white slurry having pH 4.5 to 6.0 containing edible fats and oils.

The raw material egg white used in the processed egg white product is not particularly limited, but includes, for example, raw egg white obtained by dividing chicken eggs, filtration treatment with a strainer or the like on the raw egg white, freezing treatment, drying treatment, protease, etc. Examples include those that have been subjected to one or more treatments such as enzyme treatment, desugaring treatment with yeast or glucose oxidase, etc., desalting treatment with ion exchange resin, etc., mixed treatment with sodium chloride or saccharides, etc. You may use the seed | species or what mixed 2 or more types.

The egg white content in the processed egg white product is not particularly limited, but is preferably 5 to 20% in terms of solid content. When the egg white content is within the above range, a smooth texture is easily obtained.

Any edible oil or fat may be used as long as it is edible. For example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, coconut oil, sesame oil, grape seed oil, peanut oil, almond oil, avocado oil, Fish oil, beef tallow, pork oil, chicken oil, or oils and fats obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil, and the like can be used. In addition, edible fats and oils may be used as emulsified fats and oils and emulsified fats and oils are preferably used in combination because a smoother texture can be easily obtained. In addition, when using emulsified fats and oils, let the oil component contained in emulsified fats and oils be cooking oils and fats.

The emulsified fats and oils are those obtained by emulsifying edible fats and oils as described above with commonly used emulsifying materials and natural emulsified fats and oils such as fresh cream. Examples of the emulsifier include natural emulsifiers such as lecithin, egg white, egg yolk, sodium caseinate, calcium casein, and whey protein, and chemical synthesis such as glycerol fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. Examples include various fatty acid esters.

Although content of the edible fat in the said egg white processed product is not specifically limited, 1-30% is preferable with respect to an egg white processed product, and 5-20% is more preferable. When the content of the edible oil and fat is within the above range, a smooth texture can be easily obtained.

The pH of the egg white slurry used for the processed egg white product is 4.5 to 6.0, preferably 4.8 to 5.5. When the pH is within the above range, a smooth texture can be easily obtained. The method for adjusting the pH of the egg white slurry to the above range is not particularly limited, but it is preferable to use an organic acid because it is used for food.

The organic acid used in the egg white processed product may be any edible material, for example, acetic acid, lactic acid, propionic acid, gluconic acid, citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, succinic acid. Or vinegars such as apple vinegar, wine vinegar, malt vinegar, rice vinegar, koji vinegar, brewed vinegar, citrus juice such as lemon, kabosu, or concentrates thereof, etc. An organic acid may be generated.

The heat treatment method of the egg white slurry used for the processed egg white product may be appropriately selected so that the heat treatment can be uniformly performed. The method may be a method of filling and sealing the casing bag or the like and immersing it in a hot water bath, or filling and sealing the casing bag or the like. Without heating, a method of heating the jacket with a kneader, other steaming, energizing heating, microwave heating, etc. are mentioned, 60 ° C or higher and 110 ° C or lower, preferably 65 ° C or higher and 100 ° C or lower, more preferably 70 ° C or higher and 95 ° C or lower. It is good to heat-process with. When the temperature is within the above range, a smooth texture can be easily obtained.

The method for crushing the processed egg white product used in the present invention is not particularly limited, and for example, a chopper, a dicer, a tender slicer, a whipper mixer, a food processor, a slicer, a robot coupe or the like may be used.

The content of the processed egg white product in the paste-like retort food of the present invention may be appropriately adjusted so that the paste-like retort food having a smooth texture of the present invention can be obtained. Is preferable, and 1 to 20% is more preferable.

The meat used in the pasty retort food of the present invention may be any food as long as it is edible. For example, fish meat such as tuna, salmon, tara, sardine, sardine, horse mackerel, bonito, flounder, bream, etc., livestock meat such as chicken, pork, beef, duck meat, horse meat, etc. can be used.

Although content of the meat used for the paste-like retort food of the present invention is not particularly limited, 1 to 40% is preferable in the paste-like retort food of the present invention, and 5 to 25% is more preferable. When the content is less than the above range, the meatiness is lost, which is not preferable. When the amount is more than the above range, it is difficult to obtain a smooth texture, which is not preferable.

Edible fats and oils used in the pasty retort food of the present invention include edible fats and oils in the processed egg white product and fats and oils in meat. The edible fats and oils used in the pasty retort food of the present invention may be any edible, for example, butter, margarine, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil. , Olive oil, linseed oil, rice oil, coconut oil, sesame oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, pork oil, chicken oil, or MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil Oils and fats obtained by chemical or enzymatic treatment such as transesterified oil can be used.

Although content of the edible fat used for the pasty retort food of the present invention is not particularly limited, 1 to 30% is preferable in the pasty retort food of the present invention, and 5 to 20% is more preferable. When the content of the edible oil and fat is within the above range, a smooth texture can be easily obtained.

In addition to the raw materials described above, the pasty food of the present invention can be appropriately selected and contained as long as the effects of the present invention are not impaired. Specifically, for example, vegetables such as potatoes, carrots, onions, sugar, soy sauce, mirin, salt, miso, ketchup, sauce, bouillon, curry powder, bean sauce, gochujang seasonings, glucose, sucrose, Malts, oligosaccharides, sugars such as fructose fructose liquid sugar, dairy products such as milk, butter, fresh cream, spices such as parsley, basil, daikon, sesame, pepper, pepper, xanthan gum, tamarind seed gum, gellan gum, guar gum, arabic Thickeners such as gum, silly seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, waxy corn starch, glutinous rice starch, heat-treated starch, modified starch, citric acid, Acids such as acetic acid and lactic acid, salts such as citrate, acetate, calcium salt and phosphate, ascor Phosphate, antioxidants vitamin E, dyes, may contain perfumes.

The pH of the pasty retort food of the present invention is preferably pH 4.0 to 7.5, and more preferably pH 5.5 to 6.5. When the pH is within the above range, a smooth texture can be easily obtained.

The pasty food in the present invention means a product temperature of 20 ° C., rotor no. The viscosity calculated from the reading after 1 minute from the start of rotation under the measurement conditions of 5 and 10 rpm is 0.5 Pa · s to 100 Pa · s, and it is easy to obtain a smooth texture. Is preferred. In addition, the pasty food in the present invention is fluid, and when it contains a solid ingredient, the portion excluding these is a pasty food.

The pasty retort food in the present invention is a paste-like food filled in a heat-resistant container such as a can or a retort pouch and then sealed, and the product temperature at the center of the food is equivalent to 4 minutes at 120 ° C., or equivalent or higher. It means food that has been sterilized by pressure and heat treatment under the conditions having the following effects. Specifically, for example, the heat and pressure sterilization treatment may be performed at 110 to 130 ° C. for about 5 to 90 minutes.

What is necessary is just to manufacture the manufacturing method of the pasty retort food of this invention according to a conventional method. For example, first, egg whites, edible oils and fats, and organic acids are stirred and mixed with a kneader to prepare an egg white slurry, and the resulting egg white slurry is filled and sealed in a polyethylene pouch, heat treated and crushed to obtain an egg white processed product. . Subsequently, the obtained egg white processed product and raw material containing meat are mixed with a mixer, heated and stirred, sealed in a heat-resistant pouch, and subjected to a retort treatment.

The paste-like retort food of the present invention is described in detail below based on examples and test examples. Note that the present invention is not limited to this.

[Example 1]
First, 70% raw egg white, 20% fresh cream (45% edible oil and fat in fresh cream), 5% palm liquid oil, and 5% brewed vinegar (acidity 4%) with a kneader and mixed with egg white slurry (pH 5.5) After the adjustment, 480 g of the obtained egg white slurry was filled and sealed in a 500 mL polyethylene pouch, heat treated at 95 ° C. and crushed to obtain a processed egg white product. Subsequently, the obtained egg white processed product 10%, crab meat 20%, onion 20%, potato 10%, margarine 5%, xanthan gum 0.3%, and fresh water 34.7% were mixed with a mixer and reached 85 ° C. The mixture is heated and stirred until warm, and 100 g is put in a polyethylene heat-resistant pouch, sealed, and then subjected to a retort treatment at 120 ° C. for 6 minutes to obtain a pasty retort food of the present invention having a pH of 6.5 and a viscosity of 3 Pa · s. It was.
The obtained paste-like retort food had a very smooth texture and was preferable.

[Example 2]
In the paste-like retort food of Example 1, paste-like retort food was obtained according to Example 1 except that 5% of the palm liquid oil was replaced with 5% of fresh water. The obtained pasty food had a smooth texture and was preferred, but Example 1 which used both edible fats and emulsified fats was more smooth and preferred.

Example 3
A paste-like retort food was obtained in the same manner as in Example 1 except that 20% of the fresh cream was replaced with 8% rapeseed oil and 12% fresh water in the paste-like retort food of Example 1. As a result of sensory evaluation, it was preferable to have a smooth texture, but Example 1 using edible oils and emulsified oils was more smooth and preferable.

[Comparative Example 1]
In the paste-like retort food of Example 1, paste-like retort food was obtained according to Example 1 except that 20% fresh cream and 5% palm liquid oil were replaced with 25% fresh water. As a result of sensory evaluation, the texture was rough, which was not preferable.

[Test Example 1]
In order to investigate the effect of the pH of the egg white slurry of the processed egg white product on the present invention, a paste-like retort food was prepared according to Example 1 except that the pH of the egg white slurry was changed by adjusting the blending amount of brewed vinegar. The obtained paste-like retort food was evaluated. The results are shown in Table 1.

<Evaluation criteria>
○: Has a very smooth texture Δ: Has a smooth texture ×: Has a rough texture

As a result of Table 1, the paste-like retort food containing meat and edible fat / oil contains an egg white processed product obtained by heating and coagulating and crushing egg white slurry in the range of pH 4.5 to 6.0 containing edible fat / oil. The pasty retort food was preferred due to its smooth texture (Nos. 2 to 5). In particular, in the case of pH 4.8-5.5, it was preferable because of a very smooth texture (No. 3, 4). On the other hand, when the pH is less than 4.5 or higher than pH 6.0, the texture is rough and unfavorable because the quality is impaired (No. 1, 6).

Claims (1)

In a paste-like retort food containing meat and edible fats and oils, an egg white processed product obtained by heating and coagulating and crushing a pH 4.5 to 6.0 egg white slurry containing edible fats and oils prepared using an organic acid A paste-like retort food characterized by containing.