JP5631198B2 - Heat-sterilized food containing carrots as ingredients - Google Patents

Description

  The present invention relates to a heat-sterilized food containing carrots having an appropriate hardness as an ingredient and a method for producing the same.

  Heat-sterilized foods that contain vegetables as ingredients, such as retort curry and retort stew, are damaged by the heat sterilization process during manufacture, and the texture becomes soft or melts. There was a problem that the presence of ingredients could not be confirmed.

  In order to solve this problem, a technique is known in which vegetables are treated with an aqueous solution containing calcium ions in advance (hereinafter sometimes referred to as “calcium treatment”) to strengthen the structure of the vegetables (Patent Literature). 1, 2 etc.).

  However, ingredients treated with calcium may have a different texture (flavored texture) and flavor compared to ingredients not treated with calcium.

  On the other hand, when ginseng is used industrially, from the economic viewpoints such as raw material supply stability, quality stability (seasonality), storage stability, cost, etc., ginseng and calcium-treated ginseng are sufficient. It is not satisfactory. In order to solve this problem, frozen carrots are used. However, when frozen ginseng is heat sterilized, there is a problem that the softening of the ingredients is more remarkable than when using ginseng.

Japanese Patent Publication No. 3-71102 Japanese Patent Laid-Open No. 8-173079

  The present invention should solve the above-mentioned economical point of view to prevent softening of ginseng ingredients in heat-sterilized foods (retort curry, stew, etc.) containing ginseng as ingredients. Let it be an issue.

  The present inventors have surprisingly found that the above-mentioned problems can be solved by using a dried product of carrots as a raw material for ingredients in the production of heat-sterilized food containing carrots as an ingredient. And it discovered that the physical property of the carrot in the food obtained by this method was a characteristic physical property different from the physical property of the carrot in the heat-sterilized food manufactured using the conventional carrot ingredient material. .

The present invention includes the following inventions.
(1) A heat-sterilized food containing carrot as an ingredient,
The ginseng material uses a device capable of compressing a substance by linear motion and detecting the breaking point of the substance under the following conditions:
Plunger: Cylindrical plunger with a cross section of 3 mm in diameter Penetration direction: Penetration from the direction almost perpendicular to the direction of the carrot fiber Compression penetration speed: 1 mm / sec
Compression distance: 95% of sample thickness
Measurement temperature: Room temperature (20 ℃)
The heat-sterilized food, which is an ingredient whose breakage point is detected when the compression penetration rate is in the range of 22 to 50%.

(2) The heat-sterilized food according to (1), wherein the carrot ingredient is a carrot ingredient that has not been treated with an aqueous solution containing calcium ions.
(3) The heat-sterilized food according to (1) or (2), wherein the stress observed at the breaking point when measured under the above conditions is 1 × 10 ⁵ N / m ² or more.

(4) A method for producing a heat-sterilized food, comprising filling a container with a raw material mixture containing at least water and ingredients, and heat-sterilizing, wherein the ingredients contain dried carrots. Said method characterized.
(5) The method according to (4), wherein the dried ginseng is a dried ginseng that has not been treated with an aqueous solution containing calcium ions.
(6) The method according to (4) or (5), wherein the heat sterilization treatment is a retort treatment.

  ADVANTAGE OF THE INVENTION According to this invention, the heat-sterilized food containing the carrot ingredient material which gives the food texture and flavor which do not feel uncomfortable at the time of eating is provided.

FIG. 1 shows the measurement results of physical properties of samples 1 to 5 using a creep meter. The compression penetration rate (moving strain rate) is on the horizontal axis, and the stress is on the vertical axis. FIG. 2 shows the measurement results of physical properties of each of the four sample pieces of Sample 1 using a creep meter. The compression penetration rate (moving strain rate) is on the horizontal axis, and the stress is on the vertical axis. Arrows indicate break points. FIG. 3 shows the measurement results of physical properties by a creep meter for each of the four sample pieces of Sample 2. The compression penetration rate (moving strain rate) is on the horizontal axis, and the stress is on the vertical axis. No break point was observed. FIG. 4 shows the measurement results of physical properties of each of the four sample pieces of sample 3 using a creep meter. The compression penetration rate (moving strain rate) is on the horizontal axis, and the stress is on the vertical axis. Arrows indicate break points. FIG. 5 shows the measurement results of physical properties of each of the four sample pieces of sample 4 using a creep meter. The compression penetration rate (moving strain rate) is on the horizontal axis, and the stress is on the vertical axis. Arrows indicate break points.

  The dried product of ginseng used as an ingredient is a dried product obtained by drying ginseng by various methods such as hot-air drying, vacuum drying, freeze drying, and frying. A dried product of carrot dried by hot air drying and reduced pressure drying is particularly suitable. The dried product of carrot is a suitable material from the viewpoint of supply stability of raw materials, quality stability (seasonality), storability and cost.

In the present invention, “carrot” refers to a root portion that is usually eaten.
The carrot used as the ingredient material is preferably carrot that has not been treated with an aqueous solution containing calcium ions (calcium salt aqueous solution).

  In the present invention, “dried ginseng” refers to ginseng ingredients that have been subjected to a drying treatment, and includes not only dry but also re-absorbed water. It is preferable that the dried product of carrot is in a state of being resorbed (returned with water) during the heat treatment. It is preferable to perform the re-water absorption until the weight of the dried ginseng after re-absorption becomes 30 to 60% of the weight of the ginseng in a raw state before drying. The re-water absorption treatment may be performed by previously immersing the dried ginseng material in water before blending into the raw material mixture, or by mixing other raw material components such as water with the dried material. The former may be carried out by absorbing moisture into the ingredients, but the former is preferred. In short, it suffices if the dried ginseng is reabsorbed (returned with water) before the heat sterilization treatment.

  The size of the dried carrot is not particularly limited as long as it is an appropriate size for eating as an ingredient, but the size when included in heat-sterilized food is preferably a size that turns on a sieve with an opening of 2800 μm. More preferably, it is a size that turns on a sieve having an opening of 3350 μm. The “screen with 2800 μm aperture” refers to a sieve with a nominal aperture of 2800 μm and a wire diameter of 1110 μm of JIS standard Z8801-1: 2800. “Sieving with a mesh opening of 3350 μm” refers to a sieve having a nominal opening of 3350 μm and a wire diameter of 1270 μm according to JIS standard Z8801-1: 3350.

The measurement of the size of the dried ginseng contained in the heat-sterilized food can be performed by the following procedure.
(1) Pass the heat-sterilized food at room temperature through a sieve with a predetermined opening.
(2) Gently pour cold water on the ingredients turned on the sieve to remove the parts other than the food ingredients. The amount of cold water should be about 500ml per viscous food.
(3) The ingredients remaining on the sieve are determined to be large enough to turn on the sieve.

  The upper limit of the dimensions of the ingredients is not particularly limited, but is preferably a dimension with a longest diameter of 5 cm or less.

  There are no particular limitations on the type of heat-sterilized food containing ginseng as an ingredient in the present invention. Forms of various soups, fillings for bread, and spread forms such as cream.

  Production of heat-sterilized food can be performed by a conventional method, and usually involves filling a container with a raw material mixture containing at least water and ingredients and heat-sterilizing.

  Although content of water is not specifically limited, Usually, it can be 60 to 90 weight% with respect to the raw material mixture whole quantity. The content of dried ginseng is also not particularly limited, but is usually 0.1 to 5% by weight (in terms of dry weight) with respect to the total amount of raw material mixture (wet weight).

  Other materials are appropriately blended in the raw material mixture. Other materials include ordinary food materials such as starch, fats and oils, seasoning ingredients, and spices.

  The raw material mixture is accommodated in a container and sterilized by heating, or sterilized by heating and stored in the container. Examples of the heat sterilization method include retort treatment, high temperature sterilization (UHT, HTST), aseptic filling treatment, low temperature heat sterilization treatment for chilled, and hot pack. The heat sterilization treatment is preferably a retort treatment. By performing the heat sterilization treatment, a heat sterilized food imparted with storage stability is provided. The container used is not particularly limited as long as it can be sealed and can be heat-treated in a sealed state, but typically, a pouch, a can, a bottle, Such as plastic bottles.

  The conditions for the heat sterilization treatment can be appropriately determined according to the final form of the food, but preferably a treatment at a temperature of 110 to 130 ° C. for 8 to 60 minutes.

In the heat-sterilized food of the present invention, the carrot ingredient material compresses the substance by linear movement along the longitudinal direction of the plunger, measures the relationship between the compression penetration rate (moving strain rate) and the stress, Using an apparatus capable of detecting the breaking point of the material based on the following conditions:
Plunger: Cylindrical plunger with a cross section of 3 mm in diameter Penetration direction: Penetration from the direction almost perpendicular to the direction of the carrot fiber Compression penetration speed: 1 mm / sec
Compression distance: 95% of sample thickness
Measurement temperature: Room temperature (20 ℃)
It is preferable that the breaking point is detected when the compression penetration rate is in the range of 22 to 50%. The magnitude of the stress observed at the breaking point is not particularly limited, but preferably, the stress observed at the breaking point when measured under the above conditions is 1 × 10 ⁵ N / m ² or more. The breaking point is a point indicating the maximum value of stress when a graph is drawn on the coordinates with the compression penetration rate (moving strain rate) as the horizontal axis and the stress as the vertical axis, based on the above measurement results. In addition, the ginseng ingredient (sample) to be analyzed is of an arbitrary size extracted from the heat-sterilized food by a method according to the method for measuring the size of the dried ginseng, preferably the plunger One having a diameter larger than the diameter may be used.

  It is preferable that the material sample piece for use in the analysis test has a substantially cubic shape (for example, a substantially cubic shape having a side of about 1 cm).

  The ginseng material that satisfies the above characteristics is generally maintained in hardness and elasticity, and gives an appropriate crunch when eating.

  Hereinafter, embodiments of the present invention will be described based on examples, but the scope of the present invention is not limited to the scope of the examples.

<Ingredients>
A carrot (1 cm × 1 cm × 1 cm square) dried with hot air was immersed in hot water at 50 ° C. for 2 hours, heated at 90 ° C. for 10 minutes, and rehydrated. The weight returned to about 51-53% of the carrots.

  For comparison, we prepared fresh ginseng, frozen ginseng, and calcium (Ca) -treated ginseng, which were almost the same size as hot-air dried ginseng that had been rehydrated. Frozen carrots were thawed with running water for 10 minutes and drained to prevent excess water from entering. For the Ca-treated carrot, ginseng was dipped in 1.75% calcium chloride aqueous solution (60 ° C), twice its weight, for 30 minutes and drained.

Example 1
<Filling and sterilization of retort curry food>
Curry sauce was prepared by a conventional method using flour, fats and oils, seasoning ingredients, spices and water. Filled and sealed in a retort pouch with 165 g of the above curry sauce and the above-mentioned hot-air dried ginseng that has been reconstituted as dry ingredients in a dry weight equivalent of about 1.8 g and raw equivalent of about 35 g, steam-type retort sterilization at 121 ° C for 23 minutes Sterilized under pressure and heat with a machine. The curry sauce portion of the retort curry food contained 4.8% starch and 82% moisture by weight. Carrot contained in this retort curry food was used as sample 1.

Comparative Example 1
A retort curry food was produced in the same manner as in Example 1 except that about 35 g of the above-mentioned frozen ginseng was used in place of the dried dried carrot. Carrot contained in this retort curry food was used as sample 2.

Comparative Example 2
A retort curry food was produced in the same manner as in Example 1 except that about 35 g of the above-mentioned ginseng was used in place of the dried ginseng which had been rehydrated. The carrot contained in this retort curry food was designated as Sample 3.

Comparative Example 3
A retort curry food was produced in the same manner as in Example 1 except that about 35 g of the above-mentioned calcium (Ca) -treated carrot was used in place of the dried ginseng that had been rehydrated. Sample 4 was carrot contained in this retort curry food.

Reference Example A curry was prepared by using a commercially available solid curry roux as a reference example, and using the above-mentioned raw carrot as an ingredient according to a cooking method of a commercially available solid curry roux. The carrot contained in this curry was designated as Sample 5.

<Evaluation of physical properties of ingredients>
1. Sample Sample 1: "Hot air drying (AD) carrot" in retort curry sterilized by retort (Example)
Sample 2: "Frozen carrot" in retort curry sterilized by retort (Comparative Example 1)
Sample 3: “Ginseng” in retort curry sterilized by retort (Comparative Example 2)
Sample 4: "Ca-treated carrot" in retort curry sterilized by retort (Comparative Example 3)
Sample 5: “Ginseng” in curry cooked from curry roux (reference example)
For each sample, a retort curry at room temperature was passed through a sieve having an opening of 2800 μm, cold water was gently applied to the carrots turned on the sieve, parts other than the carrots were removed, and the carrots remaining on the sieves were used.

2. Measurement condition equipment: Creep meter RE2-33005B (Sanden Co., Ltd.)
Plunger used: Cylindrical plunger with a cross-section of 3 mm in diameter Compressive penetration speed: 1 mm / sec
Compression distance: 95% of sample thickness (clearance: 5% of sample thickness)
Sample temperature: Room temperature (20 ℃)
Procedure: The ingredient sample piece was placed on the sample stage so that the fiber direction of the carrot was substantially horizontal with respect to the plane of the sample stage. The material sample piece was compressed at the above speed by a plunger from a direction substantially perpendicular to the fiber direction of the carrot. During this period, the stress (N / m ² ) applied to the plunger was measured. Four material sample pieces were measured for each sample (N = 4).

3. Results The physical properties measured by a creep meter are shown in the figure with the compression penetration rate (moving strain rate) on the horizontal axis and the stress on the vertical axis.

  FIG. 1 shows the measured values of any of the four sample pieces for each of samples 1-5. The first peak of the graph (indicated by an arrow in each figure) was determined as the break point. The stress (breaking stress) at break points of Samples 1 to 5 was as follows.

  2 to 5 show measurement results of physical properties by a creep meter for four sample pieces of Samples 1 to 4, respectively. For sample 2, no break point was observed.

  1 to 5, “moving strain rate” indicates “compression penetration rate” (0 to 100%), and “AD carrot” indicates hot air dried carrot (Air Dry carrot).

4. Consideration Sample 4 (Ca-treated carrot, retort treatment) and Sample 5 (Ginseng, normal cooking, reference example) have observed breaking points at the same compression penetration rate (less than 20%), and the breaking stress (hardness) Are equivalent, and it was confirmed that they exhibit equivalent hardness characteristics.

  In Sample 3 (Ginseng, retort treatment), the fracture point was observed at a compression penetration rate almost the same as Samples 4 and 5, but the fracture stress (hardness) was smaller than Samples 4 and 5, so ginseng was retort It was suggested that the treatment softens.

  In sample 2 (frozen carrot, retort treatment), no break point is observed. This reflects the fact that the retorted frozen carrots are in a so-called boiled and melted state and have a non-crisp texture.

  In sample 1 (AD carrot, retort treatment, embodiment of the present invention), a breaking point was observed when the compression penetration rate was 22 to 50% compared to other samples. It was suggested that Sample 1 is generally hard and elastic unlike other samples. Sample 1 (AD carrot, retort treatment, embodiment of the present invention) shows a tendency different from those of Samples 4 and 5, and can give a comfortable texture with an appropriate crunch when eating.

Claims (5)

At least comprising feed mixture of water and ingredients filled in a container, comprising heat sterilization, a method for producing a heat sterilized food, the ingredient is seen containing a ginseng dry matter,
A first step of allowing the dried product of ginseng to reabsorb water until it reaches a weight of 30-60% with respect to the weight of the raw ginseng before drying;
A second step of filling the dried food of carrots reabsorbed with water into a food in the form of sauce, soup, filling or spread, filling the container, and heat sterilizing;
The dried ginseng contained in the heat-sterilized food,
The dimension is a dimension that turns on a sieve having an opening of 3350 μm, and
Using an apparatus capable of compressing a substance by linear motion and detecting the breaking point of the substance, the following conditions:
Plunger: Cylindrical plunger with a 3 mm diameter cross section
Penetration direction: Penetration from the direction almost perpendicular to the fiber direction of carrot
Compression penetration speed: 1 mm / sec
Compression distance: 95% of sample thickness
Measurement temperature: Room temperature (20 ℃)
The method according to claim 1, wherein the breaking point is detected when the compression penetration rate is in the range of 22 to 50% . The method of Claim 1 that the dimension of the dried product of the carrot contained in the heat-sterilized food is 5 cm or less in the longest diameter. The method according to claim 1, wherein the dried ginseng is a 1 cm × 1 cm × 1 cm square or larger than the square. The method according to claim 1 , wherein the dried ginseng is a dried ginseng that has not been treated with an aqueous solution containing calcium ions prior to drying . The method according to claim 1 or 4 , wherein the heat sterilization treatment is a retort treatment.

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