JP5654836B2 - Creamy retort food and method for producing the same - Google Patents

Description

The present invention relates to a cream-like retort food exhibiting a texture specific to white sauce and a method for producing the same.

White sauce is a creamy food that has a rich texture and a unique texture that melts well in the mouth, and is widely used in cream stew and gratin. The peculiar texture is obtained by a manufacturing method in which milk raw materials such as milk and butter, flour and the like are used as raw materials, and then the flour is stir-fried with butter and then added with milk. Industrially manufactured white sauce can be stored for a long period of time by being retorted, and can be easily used when necessary.

However, flour and milk materials, which are white sauce ingredients, are known as foods that are particularly susceptible to food allergic reactions. A person who may have an allergic reaction to wheat flour or milk raw materials cannot eat white sauce or foods containing the same in a safe manner. For this reason, attempts have been made to produce creamy foods in which white sauce flour and milk ingredients have been replaced with other ingredients. However, products that have a distinctive texture due to lack of richness and good meltability can be obtained. There wasn't.

As a white sauce that can be eaten even by people who are allergic to animal protein, Patent Document 1 describes a white sauce that is made by adding wheat flour to a heated vegetable oil and then frying it, and then adding soy milk. ing. However, the white sauce obtained by the above method lacked a rich feeling, poorly melted in the mouth, and did not exhibit a specific texture. Moreover, it was not something that people who may have an allergic reaction to the blended flour could eat safely.

JP 2003-174860 A

Therefore, the present invention provides a cream-like retort food that exhibits a texture specific to white sauce without using wheat and milk ingredients, and a cooked food using the same.

As a result of intensive studies by the present inventors to achieve the above-mentioned object, a mixture of wet-heated soybeans, gelatinized potatoes and a specific ratio of fats and oils as raw materials, and emulsifying the whole, a texture unique to white sauce The present inventors have found that a cream-like retort food product exhibiting the above can be produced, and have completed the present invention.

That is, the present invention
(1) In creamy retort foods that do not use wheat and milk ingredients,
Contains wet-heated soybeans, gelatinized potatoes and oils as raw materials,
For creamy retort food,
1% to 15% in amount is solid content in terms of moist heat soybean,
The amount of gelatinized potato is 0.5 to 10% in terms of solid content,
The amount of fats and oils is 0.1 to 2 parts with respect to 1 part of the solid content of wet-heated soybeans,
Cream-like retort food characterized by being emulsified as a whole,
(2) The creamy retort food of (1), which contains apple flesh and / or sweet corn,
(3) A method for producing a creamy retort food according to (1),
After crushing wet-heated soybeans, gelatinized potatoes and fats and oils,
Stirring under heating conditions of 65-100 ° C.
A method for producing a creamy retort food, which is then subjected to retort treatment,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the cream-like retort food which exhibits the food texture peculiar to a white sauce, without using wheat and milk raw materials is provided. For this reason, people who may have an allergic reaction to wheat and dairy ingredients are expected to have a demand for cooked foods that have traditionally been mixed with white sauce, such as cream stew and gratin. Activation can be expected.

Hereinafter, the cream-like retort food of the present invention and the production method thereof will be described in detail. In the present invention, “%” represents “mass%” and “part” represents “part by mass”.

In the present invention, the creamy food represents a liquid or paste-like substantially uniform food. The viscosity of the creamy food is not particularly limited, but the viscosity at a product temperature of 20 ° C. is preferably 1 to 50 Pa · s because it tends to give a texture specific to white sauce. In the present invention, the cream-like retort food is not particularly limited as long as it is a retort-treated food and is a cream-like food. For example, the cream-like retort food may be retort-treated. Examples include foods in a creamy emulsified state.

In the present invention, emulsification refers to a state in which oil droplets are dispersed substantially uniformly in an aqueous raw material.

In the creamy retort food of the present invention, wheat not blended as a raw material represents various wheat such as normal wheat, semi-strong wheat, strong wheat, durum wheat, and various flours obtained by milling them. In addition, wheat starch, bran, gluten, bread crumbs, rice bran, etc., which are processed products of the above-mentioned various wheat and flour, which are highly likely to have a reaction by allergic reaction to wheat, are also included in the wheat of the present invention. It is.

Moreover, in the cream-like retort food of the present invention, the milk raw material not blended as a raw material represents a food obtained by refining and processing this, in addition to cow's milk. For example, it represents milk, powdered milk, milk protein, fresh cream, butter, condensed milk, lactose and the like.

The wet-heated soybean used in the cream-like retort food of the present invention is a soybean that has been subjected to a heat treatment using water as a heat medium, such as boiled, boiled, or steamed. You may perform pretreatment of water absorption etc. before wet heating.

There are various varieties and brands of soybeans as a raw material for the wet-heated soybeans depending on the growing period, the size of the grains, and the production area. Further, it may be raw, dried, or excluding the outer skin. The form may be any form such as ground soybeans, ground soybeans, pressed soybeans, or powdered soybeans in addition to whole soybeans.

The amount of wet-heated soybean used in the creamy retort food of the present invention is 1 to 15% in terms of solid content with respect to the creamy retort food, and preferably 2 to 10%. When the blending amount is less than the above range, there is no feeling of richness and the mouth melts poorly, and the texture unique to white sauce is not exhibited. When the blending amount is large, the flavor of soybean is strong and the flavor of white sauce is not obtained.

The gelatinized potato used in the creamy retort food of the present invention represents a potato in which starch in the potato is once gelatinized by heat treatment. Examples of gelatinized potatoes include boiled, boiled, steamed, steamed potatoes, frozen products thereof, and dried products such as mashed potato powder.

The potato used as the raw material for the gelatinized potato may be any one that can be used for ordinary foods. For example, Baron, Makein, Kita Akari, Norin 1, Rasset Burbank, Eniwa, etc. Can be mentioned.

The amount of gelatinized potato used in the cream-like retort food of the present invention is not particularly limited, but since it tends to have a texture specific to white sauce, it is 0.5 to 10 in terms of solid content with respect to the cream-like retort food. % Is preferable, and 1 to 5% is more preferable.

The fats and oils used in the cream-like retort food of the present invention may be any as long as they can be used in ordinary foods, such as rapeseed oil, corn oil, shiso oil, safflower oil, soybean oil, coconut oil, Palm oil, cottonseed oil, safflower oil, olive oil, sunflower oil, sesame oil, rice oil, fish oil, egg yolk oil, beef tallow, pork oil, etc., or refined salad oil, or MCT (medium chain fatty acid triglyceride), diglyceride And fats and oils obtained by chemical and enzymatic treatment such as hydrogenated oil and transesterified oil. It is preferable to use fats and oils having a melting point of 20 ° C. or less because the texture unique to white sauce is easily exhibited.

The compounding quantity of the fats and oils used for the cream-like retort food of this invention is 0.1-2 parts with respect to 1 part of solid content of wet heat soybean, Preferably it is 0.2-1 part. When the blending amount is less than the above range, there is no richness and the texture specific to white sauce is not exhibited, and when it is large, the mouth melts poorly and the texture specific to white sauce is not exhibited.

The apple flesh used in the creamy retort food of the present invention may be any fruit pulp that can be used in normal foods, and uses raw apples, boiled apples, jam, puree, frozen apples, and the like. be able to. It is preferable to use heat-treated apple flesh, boiled apple, jam, puree, etc., because it tends to have a texture specific to white sauce.

The blending amount of apple flesh used in the creamy retort food of the present invention is not particularly limited, but since it tends to exhibit a texture specific to white sauce and a good flavor, it is 0. It is preferable that it is 5 to 5%.

As the sweet corn used in the creamy retort food of the present invention, any sweet corn can be used as long as it is normally eaten. Examples thereof include honey bantam, Peter corn, and white corn. It may be processed by heating, crushing, adding water, mixing auxiliary materials, freezing, etc. In addition to frozen sweet corn, boiled or cream-style canned foods can be used.

The amount of sweet corn used in the cream-like retort food of the present invention is not particularly limited, but it is 0 as a raw sweet corn with respect to the cream-like retort food because it tends to give a white sauce-specific texture and good flavor. It is preferable that it is 5 to 5%.

The cream-like retort food of the present invention can be appropriately selected and blended in addition to the above raw materials as long as the effects of the present invention are not impaired. For example, raw starch such as corn starch, potato starch, tapioca starch, sweet potato starch, cassava starch, rice starch, wet heat-treated starch or pregelatinized starch, and vinegar, salt, sugar, soy sauce, miso, Numerous seasonings such as nucleic acid-based umami seasonings, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, lecithin, thickeners such as xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic and silium seed gum, citric acid, Examples include organic acids such as tartaric acid, succinic acid, malic acid and salts thereof, antioxidants such as ascorbic acid and vitamin E, various spice oils, fragrances, spices, and pigments.

Next, the manufacturing method of the cream-like retort food of this invention is demonstrated. The production method of the present invention is not particularly limited as long as the cream-like retort food according to the present invention is retort-treated according to a conventional method. It is preferable that the oil and fat is pulverized and made substantially uniform, then stirred under heating conditions, and then retorted. Specifically, boiled soybeans, mashed potato powder, salad oil, apple puree, starch, seasoning and fresh water are added to a blender to grind and emulsify into a cream, and then stirred under heating conditions of 65 to 100 ° C. Then, the container is filled and sealed, and a retort treatment is performed at 110 to 130 ° C. for 5 to 90 minutes.

In the method for producing a creamy retort food according to the present invention, the pulverization method is not particularly limited, and for example, it can be carried out with a blender, a food processor, a robocoup, a commit roll, a Zoria dicer or the like. Moreover, in the manufacturing method of the cream-like retort food of this invention, although the emulsification processing method is not specifically limited, For example, it can carry out with a Hobart mixer, a blender, a food processor, a robot coupe, a homomixer etc. It is preferable to perform pulverization and emulsification at the same time because the texture unique to white sauce tends to be exhibited.

In the method for producing a creamy retort food of the present invention, the retort treatment may be carried out according to a conventional method. Moreover, what is necessary is just to implement the stirring under heating conditions in accordance with the conventional method in the manufacturing method of the cream-like retort food of this invention. Examples of the heating method include heating with a pan or kneader, heating with a jacketed tank or plate sterilizer, steam injection heating, microwave heating, energization heating, and the like. It is preferable to perform stirring under a heating condition of 65 to 100 ° C. with a pan or a kneader before the retort treatment because a texture unique to white sauce is easily exhibited. Moreover, you may perform stirring and retort processing on heating conditions with ingredients, such as vegetables and meat.

The material and shape of the container is not particularly limited as long as it can be retorted. For example, a plastic, glass, metal, or other hard container, or a polyethylene or polypropylene pouch Examples thereof include a soft container.

Below, the cream-like retort food of this invention and its manufacturing method are explained in full detail based on an Example and a test example. Note that the present invention is not limited to this.

[Example 1] 12 parts of ground soybeans boiled and drained as wet heated soybeans (4.4 parts in terms of solids), 2 parts of mashed potato powder (1.9 parts in terms of solids) as gelatinized potato, salad oil 1 Parts, apple puree 3 parts (3 parts in raw equivalent), starch 3 parts, chicken extract 4 parts, sugar 0.8 parts, salt 0.2 parts, fresh water 74 parts blender (Vitaprep 3, manufactured by Vitamix) The mixture is crushed and emulsified into a cream, heated in a pan with stirring until the product temperature reaches 90 ° C., then filled and sealed in a 200 mL heat-resistant pouch container at 121 ° C. for 15 minutes. Retort treatment was performed to prepare the creamy retort food of the present invention. The obtained creamy retort food was preferred because it had a very rich feeling and a mouthfeel unique to white sauce that melted in the mouth.

[Test Example 1]
The effect of wet heated soybeans and gelatinized potatoes on the texture of creamy retort foods was confirmed. A retort food was produced according to Example 1 except that the wet-heated soybean, gelatinized potato and fresh water of Example 1 were changed to the raw materials and blending amounts shown in Table 1. Sensory evaluation was performed according to the following evaluation criteria, and the results are shown in Table 1 together with Example 1.

<Evaluation criteria for richness> A: Very rich and preferable. ○: There is a rich feeling and is preferable. X: There is no rich feeling and is not preferable. <Evaluation criteria for melting in mouth> ○: Melting in mouth is good and preferable. X-1: It is rough and melts in the mouth. X-2: It clings to the mouth and the mouth melts poorly.

From the results shown in Table 1, when wet-heated soybeans and gelatinized potatoes were blended, the cream-like retort food was preferred because it had a very rich feeling and a good mouth-melting texture (Example 1). On the other hand, when wet-heated soybean was not blended, there was no feeling of richness, and it was not preferable because it was rough and melted in the mouth (Comparative Example 1). Further, when no gelatinized potato was blended, there was no feeling of richness, and it was not preferable because it was clinging to the mouth and melted in the mouth (Comparative Examples 2-3).

[Test Example 2] The effect of the amount of fats and oils on the texture of the creamy retort food was confirmed. A retort food was produced in the same manner as in Example 1 except that the salad oil and fresh water in Example 1 were changed to the amounts shown in Table 2. Sensory evaluation was performed in accordance with the evaluation criteria of Test Example 1, and the results are shown in Table 2 together with Example 1.

From the results shown in Table 2, when the blended amount of fats and oils is in the range of 0.1 to 2 parts with respect to 1 part of the solid content of wet-heated soybeans, the creamy retort food is preferred because it exhibits a rich feeling and good mouth-melting. (Examples 1-4). In particular, when the blending amount of fats and oils was in the range of 0.2 to 1 part with respect to 1 part of the solid content of the wet-heated soybean, it was preferable because it had a very rich feeling (Examples 1 and 3). On the other hand, when the blended amount of fats and oils was more than 2 parts with respect to 1 part of the solid content of the wet-heated soybean, the oil separated was clinged into the mouth and the mouth melted poorly (Comparative Example 4).

[Comparative Example 5] In Example 1, all the raw materials except for salad oil were pulverized with a blender to make the liquid substantially uniform. After heating in a pan, 150 mL of a 200 mL capacity heat-resistant pouch container was filled and sealed, and subjected to retort treatment at 121 ° C. for 15 minutes to prepare a retort food of Comparative Example 5. The obtained retort food did not have a rich feeling, melted in the mouth, and did not exhibit a texture specific to white sauce.

[Example 5] 20 parts of ground soybeans boiled and drained (7.3 parts in terms of solid content), 2 parts of mashed potato powder, 1.5 parts of salad oil, 3 parts of starch, 4 parts of chicken extract, 0.8 parts of sugar Then, 0.2 parts of salt and 68.5 parts of fresh water were put into a blender, pulverized and emulsified, then filled and sealed in a 200 mL heat-resistant pouch container, and retorted at 121 ° C. for 15 minutes. The creamy retort food of the present invention was prepared. The obtained creamy retort food part had a slightly higher viscosity and the mouth melt was better in Example 1, but it had a rich feeling and was well preferred.

[Example 6] 7.5 parts of water-boiled soybeans (2.1 parts in terms of solid content), 2 parts of mashed potato powder, 2 parts of salad oil, 3 parts of sweet corn (3 parts in terms of raw material), 3 parts of starch, 4 parts of chicken extract, 0.8 part of sugar, 0.2 part of salt and 77.5 parts of fresh water are put into a blender, crushed and emulsified to form a cream, and then 150 parts of fried chicken, 100 parts of carrot, salmon A cream stew was prepared by adding 100 parts, 100 parts of mushroom and 50 parts of fried onion and heating in a pan until the product temperature reached 70 ° C. while stirring. The obtained cream stew was filled and sealed in a 200 mL capacity heat-resistant pouch container and subjected to retort treatment at 121 ° C. for 15 minutes to prepare a retort cream stew containing the creamy retort food of the present invention. The creamy retort food part of the obtained retort cream stew was preferred because it had a very rich feeling and a mouthfeel characteristic of white sauce that melted well in the mouth.

Claims (3)

In creamy retort food that does not use wheat and milk ingredients,
Contains wet-heated soybeans, gelatinized potatoes and oils as raw materials,
For creamy retort food,
1% to 15% in amount is solid content in terms of moist heat soybean,
The amount of gelatinized potato is 0.5 to 10% in terms of solid content,
The amount of fats and oils is 0.1 to 2 parts with respect to 1 part of the solid content of wet-heated soybeans,
A creamy retort food characterized by being emulsified as a whole. The creamy retort food according to claim 1, which contains apple pulp and / or sweet corn. It is a manufacturing method of the cream-like retort food of Claim 1,
After crushing wet-heated soybeans, gelatinized potatoes and fats and oils,
Stirring under heating conditions of 65-100 ° C.
The manufacturing method of the cream-like retort food which performs a retort process after that.