JP5843260B2 - Food having improved milk flavor and method for producing the same - Google Patents

Description

  The present invention relates to a food product such as curry or stew having improved milk flavor and a method for producing the same, and more preferably to a retort food product such as a retort curry or a retort stew and a method for producing the same.

Generally, when manufacturing various foods, spices and seasonings are sometimes used to impart a desired flavor and taste. For example, in the case of retort curry, a mixture of liquid raw materials such as flour roux (roasted flour and fat), vegetables / fruit puree, spices, seasonings, etc., and powder raw materials such as powder seasonings and powder acidulants In combination, and if necessary, ingredients such as vegetables and beef are added and filled into a container, followed by heat sterilization.
Here, in foods containing roux such as curry and stew, roux is prepared using flour and / or starch, but in foods prepared with roux that uses more flour than starch, the taste is rich. It has excellent umami (milky milky flavor, sometimes referred to as “milkiness” in this specification), but it is highly viscous and has a heavy mouthfeel and is derived from spices. There is a characteristic that the flavor to be drawn is difficult to be pulled out.
On the other hand, foods containing roux with reduced starch consumption and increased starch have a low viscosity and a light mouthfeel, making it easier to extract flavors derived from spices. The feeling of milk is weakened.

  By the way, retort foods to which various seasonings are added in order to improve flavor and umami are known. For example, Patent Document 1 discloses a method for producing a retort food using a seasoning obtained by subjecting a material containing water, sugars, and peptides to heat treatment. According to the production method described in Patent Document 1, it is possible to produce a retort food having a flavor that is a combination of umami, sweetness, salty taste, and the like.

JP 2003-038236 A

However, the method for producing the retort food of Patent Document 1 is not intended to improve the milky feeling when reducing the amount of flour used in the preparation of roux, but in reducing the amount of flour used in the preparation of roux. There is still a need to provide a method for producing a food that has a good balance of viscosity, mouthfeel, flavor derived from spices, and milky feeling.
Therefore, the present invention is a method for producing a food using roux obtained by using a smaller amount of flour, which has the characteristics of low viscosity, light mouthfeel, excellent spice flavor, and improved milk It aims at providing the manufacturing method of the foodstuff which has a feeling.

The inventors of the present invention have conducted extensive research based on the above problems. As a result, the viscosity is low due to the production method having a step of blending roux obtained from raw materials containing wheat flour and a predetermined amount of starch and cheese seasoning obtained by heating a mixture containing cheese and water. However, the present inventors have found that it is possible to provide a food having light features, excellent spice flavor, and improved milk feeling, and has completed the present invention.
Specifically, the present invention provides the following.
An aspect of the present invention is a cheese seasoning obtained by heating a mixture containing 1 part by weight of wheat flour and a raw material containing 0.5 to 6 parts by weight of starch and cheese and water. It is a manufacturing method of the foodstuff which has the process of mix | blending.
In this invention, the cheese seasoning obtained by heating the mixture containing the raw material containing 1 mass part wheat flour, and the starch containing 0.5 mass part or more and 6 mass parts or less starch, and water, Food containing.

  The food obtained by the production method of the present invention has a low viscosity, light mouthfeel, good spice flavor, and improved milk feeling because the amount of flour used is small It becomes.

  Hereinafter, the present invention will be described in detail.

<Food production method>
The manufacturing method of the foodstuff of this invention is cheese obtained by heating the mixture containing the raw material containing 1 mass part wheat flour, and 0.5 mass part or more and 6 mass parts or less of starch, cheese, and water. It has the process of mix | blending a seasoning material.

[Ru]
The roux used in the food production method of the present invention is obtained from a raw material containing a predetermined amount of wheat flour and starch.
In general, “ruu” refers to a product obtained by heat-treating a raw material containing wheat flour and starch and edible fats and oils (particularly, mixed fats and fats of pork fat and beef tallow).
Moreover, as "wheat flour", 1 or more types selected from medium force flour, strong flour, semi-strong flour, thin flour, etc. can be used.
Examples of the starch include conventionally known starches, such as potato starch, wheat starch, corn starch, tapioca starch, and glutinous rice starch, and processed starches thereof. In the food production method of the present invention, it is particularly preferable to use wheat starch and / or corn starch. The starch is not limited to 100% pure starch as a substance, may contain an appropriate amount of impurities, and is not limited to untreated starch but may be various processed starches.
Moreover, as edible fats and oils that can be used as raw materials for roux, any of natural fats and oils, processed fats and oils, and mixtures thereof can be used. Specific examples include butter, margarine, pork fat, beef tallow, and mixtures thereof.
When heat-treating the raw material containing wheat flour and starch and edible fats and oils, the heating temperature is preferably heated so that the raw material temperature is 110 ° C. or higher, and is heated to reach 110 ° C. or higher and 140 ° C. or lower. More preferably. The heat treatment time is preferably about 3 to 120 minutes.
The roux used in the food production method of the present invention is obtained from a raw material containing 1 part by weight of wheat flour and 0.5 parts by weight or more and 6 parts by weight or less of starch. The amount of starch used per 1 part by weight of wheat flour may be the above-mentioned amount of use, whereby the food product has a low viscosity and a light mouthfeel, and the flavor of spices is enhanced. It will be a thing. The amount of starch used per 1 part by weight of the flour is more preferably 0.75 parts by weight to 5 parts by weight, and most preferably 0.75 parts by weight to 4 parts by weight.
In the food production method of the present invention, the above-mentioned roux is preferably used in an amount of 5% by mass or more and 20% by mass or less, more preferably 7.5% by mass or more and 15% by mass or less, based on the entire food. . Furthermore, it is preferable that the usage-amount of flour with respect to the whole foodstuff is 3 mass% or less, and it is still more preferable that they are 1.2 mass% or more and 2.5 mass% or less.

[Cheese seasoning]
In the manufacturing method of the foodstuff of this invention, the cheese seasoning obtained by heating the mixture containing cheese and water with said roux is mix | blended.
(cheese)
Here, cheese is a natural cheese prescribed in a ministerial ordinance on ingredient standards for milk and dairy products (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52; hereinafter referred to as “Ministerial Ordinance on Milk”). And the process cheese is pointed out and the kind is not specifically limited.
Specifically, cream cheese, cottage cheese, quark cheese, mozzarella cheese, hunt cheese, camembert cheese, brie cheese, chiljit cheese, münster cheese, brick cheese, rockhole cheese, blue cheese, goro gonzola cheese, still Conventionally known cheeses such as Ton cheese, Gouda cheese, Cheddar cheese, Probolon cheese, Edam cheese, Emmental cheese, Balmesan cheese, Romano cheese, whey cheese, and Nuchertel cheese can be exemplified. These cheeses may be used alone or in combination of two or more as required.
In the present invention, it is preferable to use a crushed product of natural cheese, a crushed product of processed cheese, or the like. You may use cheese as a processed product containing this.
In addition, when using the seasoning material obtained by heating dairy products other than cheese, such as condensed milk, and the mixture containing water, it may be unable to provide sufficient milky feeling to the foodstuff of this invention, and the quantity of dairy products Since the flavor peculiar to milk may affect the flavor of the whole food when the amount is increased, a cheese seasoning using cheese in particular is used in the present invention.

(Method for producing cheese seasoning)
In this invention, a cheese seasoning is prepared by heat-processing the raw material containing cheese and water. The amount of cheese used in the preparation of the cheese seasoning is preferably 1% by mass or more and 50% by mass or less, and more preferably 5% by mass or more and 10% by mass or less in terms of solid content with respect to the total amount of the cheese seasoning. preferable. When the amount of cheese used in the cheese seasoning is within the above range, a sufficient milky feeling is imparted to the food, and a raw aroma and flavor peculiar to cheese do not occur.
Moreover, in this invention, you may add cheese to a foodstuff separately besides heat-processing the raw material containing cheese and water to a foodstuff, and adding it as a cheese seasoning, but to said cheese, In order to prevent the generation of a unique raw fragrance and flavor, it is preferable to appropriately adjust the amount and timing of addition of cheese.
In the preparation of the cheese seasoning, it is preferable to use a raw material containing 50% by mass to 99% by mass, and more preferably 90% by mass to 95% by mass water.
Moreover, it is preferable that the raw material used for preparation of a cheese seasoning further contains saccharides. By using a saccharide in the preparation of the cheese seasoning, it is possible to give the food a rich taste and umami.
The amount of sugar used is preferably 7% by mass or more and 25% by mass or less, and more preferably 13% by mass or more and 20% by mass or less, in terms of solid matter, with respect to the total amount of cheese seasoning.
The heating condition for heat-treating the raw material containing cheese and water is preferably a temperature at which the raw material temperature is 85 ° C. or higher, more preferably 85 ° C. or higher and 98 ° C. or lower. Regarding the heating time, the heating may be terminated immediately after the raw material temperature reaches the above temperature, or may be further heated for 30 to 60 minutes after reaching the above temperature.
The present invention includes cheese seasonings for imparting a milky feeling to foods and retort foods prepared by subjecting the raw materials containing cheese and water to heat treatment.

(Content of cheese seasoning)
It is preferable that the foodstuff of this invention contains the said cheese seasoning material 0.4 to 90 mass%, and it is still more preferable to contain 1 to 70 mass%. Moreover, it is preferable that the addition amount with respect to the whole foodstuff of the cheese added as a cheese seasoning is 0.05 to 3.5 mass%, and is 0.1 to 2 mass%. Is more preferable.
In addition, when manufacturing concentrated type foods, etc., the cheese and cheese seasoning content in the food prepared by diluting the concentrated type foods should be adjusted to be within the above range. Is preferred.

[Food and other ingredients contained therein]
Although the final form of the foodstuff of this invention is not specifically limited, It is preferable that it is a foodstuff containing a spice, and it is more preferable that it is a red-type foodstuff. Examples of red foods include curry sauce, stew sauce, demiglace sauce, and hayashi sauce, with curry sauce being particularly preferred. Moreover, it is preferable that the foodstuff of this invention is a retort food. Depending on the final form of the food, the above foods may be a variety of spices (curry powder, pepper, chili, nutmeg, cinnamon, etc.), flavoring materials such as various seasonings, and vegetable material pastes (for example, tomato paste) Potato paste, apple paste, onion paste, pumpkin paste, broccoli paste, etc.).
The content of the various flavor raw materials and the paste-like material blended in the food is appropriately set according to the final form of the food.

[Ingredients]
The food of the present invention preferably contains various ingredients.
Ingredients may be animal or vegetable, but animal ingredients include chicken, pork, beef, seafood, etc., and vegetable ingredients include burdock. Root vegetables such as radish; beans such as couch and green soybeans; stem vegetables such as lotus root and asparagus; leaf vegetables such as spinach, Chinese cabbage and cabbage; fruit vegetables such as eggplant, tomato and okra; Algae such as wakame, hijiki and kombu; mushrooms such as shimeji mushroom and maitake; fruits such as pineapple and apple; and seeds such as almond and sesame.
About the processing method of these materials, what is necessary is just to employ | adopt the method known conventionally about each material.

[Food production and retort processing]
The food of the present invention can be produced by a conventional method by blending the aforementioned roux, cheese seasoning, and other ingredients and ingredients as appropriate.
When the food of the present invention is a retort food, the retort treatment can be performed by a conventional method. For example, after filling the retort pouch with the food of the present invention, it is sealed and heated at 120 ° C. to 125 ° C. for 20 to 40 minutes for retort treatment.

  Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.

<Examples 1 to 7 and Comparative Examples 1 and 2>
About each Example and Comparative Example, among the raw materials shown in Tables 1 and 2 (the blending amount is expressed in mass%), 30 to 40 minutes while stirring wheat flour and wheat starch together with fats and oils in a heating kettle In the meantime, the product temperature was raised to 130 ° C. to prepare roux.
Separately, powdered cheese and water, and sugar when added, were added to a heating kettle and allowed to reach a product temperature of 85 ° C. while stirring, and heated at 85 ° C. for an additional 30 minutes to prepare a cheese seasoning. . In addition, the said crushed cheese used the ground material of the cheese processed product which contains 50 mass% of natural cheese.
In Comparative Example 1 using a peptide seasoning instead of a cheese seasoning, meat extract, protein hydrolyzate, sugar, and water were put into a heating kettle and allowed to reach a product temperature of 95 ° C. while stirring. The peptide seasoning was prepared by heating at 95 ° C to 100 ° C for 40 minutes.
The cheese seasoning, seasoning, spice, and water were added to the heating kettle prepared with the wheat flour roux, and the product temperature was raised to 90 ° C. to prepare a curry sauce. This was filled and sealed in a retort pouch and subjected to a retort treatment.
For Comparative Example 1, without adding cheese seasoning to a heated kettle prepared with wheat flour roux, peptide seasoning, seasoning, spice, and water were added, and the same type and amount of grated cheese as in Example 1 And heated in the same manner.
For Comparative Example 3, the condensed milk and water are put into a heating kettle, and the product temperature is reached to 85 ° C. while stirring, and the condensed milk seasoning is prepared by heating at 85 ° C. for another 30 minutes, instead of the cheese seasoning. Using. The retort curry sauce of Comparative Example 3 contained the same amount of milk solids as the retort curry sauce of Example 1.
Retort curry sauce of each example and comparative example obtained as described above, according to the following criteria, `` milk feeling '', `` smoothness, lightness '', `` flavor of spices '', and `` kokumi taste, umami '' A 5-level evaluation was performed by sensory evaluation of 10 panelists. The results are shown in Tables 3 and 4. In addition, the value in a table | surface displayed the average value of evaluation of each group in 0.5 increments, and the fraction was rounded up.
Regarding the curry sauce before filling and sealing the retort pouches of each Example and Comparative Example, the results of the sensory evaluation were the same as those shown in Tables 3 and 4.
[Evaluation]
(Milk-like mellowness, sweetness (milkiness))
5: Depth and depth of flavor, milky mellowness, sweetness spreads well 4: There is no sweetness spread as much as 5, but deep mellowness is felt 3: As some mouthfuls are eaten, I can feel milky and sweet 2: Mild and sweet, but not milky 1: I can't feel mellow and sweet (slightly lit)
5: Smooth mouthfeel and lightness 4: Not as dry mouthfeel as 5: 5, but tongue rest is light 3: The mouthfeel is not heavy, but the lightness is weak 2: The mouth is irritated Slightly heavy 1: The mouth is heavy (spicy flavor)
5: Spicy scent and umami can be felt at the moment of eating 4: Scent of spices and umami can be felt at a moment as much as 5: 3: Spicy scent and umami can be felt 2: Spice There is a fragrance, but there is almost no umami taste 1: Scent of spices, no umami taste (kokumi taste, umami)
5: There is a sense of maturity, and there is a rich taste and taste that leads to depth. 4: It is not as mature as 5 but it has a rich taste and taste that leads to depth. 3: You can feel a deep taste. Depth is weak, but taste is felt 1: Taste is not felt

<Example 8>
Of the raw materials shown in Table 5 (the blending amount is expressed in mass%), the temperature of the product reaches 130 ° C. in 30 to 40 minutes while stirring the wheat flour and wheat starch together with the oil and fat in the heating kettle. To prepare roux.
Separately, powdered cheese, water, and sugar were put into a heating kettle, and the product temperature was raised to 85 ° C. while stirring, and heated at 85 ° C. for 30 minutes to prepare a cheese seasoning. In addition, the same powdered cheese as Example 1 was used for the said powdered cheese.
The cheese seasoning, seasoning, spice, powdered milk, and water were added to the heating kettle prepared with the wheat flour roux, and the product temperature was raised to 90 ° C. to prepare a cream stew. This was filled and sealed in a retort pouch and subjected to a retort treatment.
The retort cream stew obtained as described above was evaluated for the same items as in Example 1 according to the same criteria as in Example 1. The results are shown in Table 6. In addition, the value in a table | surface displayed the average value of evaluation of each group in 0.5 increments, and the fraction was rounded up.
Regarding the cream stew before filling and sealing the retort pouch, the sensory evaluation results were the same as those shown in Table 6.

Claims (6)

A method for producing a retort food selected from the group consisting of curry sauce, stew sauce, demiglace sauce, and Hayashi sauce,
(1) heat-treating a raw material containing 1 part by weight of wheat flour and 0.5 to 6 parts by weight of starch to obtain roux;
(2) heat-treating a mixture containing cheese and water to obtain a cheese seasoning;
(3) Producing a food selected from the group consisting of curry sauce, stew sauce, demiglace sauce, and Hayashi sauce by blending the roux, the cheese seasoning, and spices;
(4) filling and sealing the food in a container;
(5) retorting the food filled and sealed in the container;
A method for producing a retort food, comprising: The method for producing a retort food according to claim 1, wherein the content of the flour in the food is 3% by mass or less. The process of obtaining a cheese seasoning WHEREIN : The raw material containing 1 to 50 mass% cheese and 50 to 99 mass% water in conversion of solid content is heat-processed, The retort food of Claim 1 or 2 Production method. The method for producing a retort food according to any one of claims 1 to 3, wherein the content of cheese added to the food as a cheese seasoning is 0.05% by mass or more and 3.5% by mass or less in terms of solid matter. In the process of obtaining a cheese seasoning, the manufacturing method of the retort foodstuff in any one of Claim 1 to 4 which heats the mixture containing cheese and water at the temperature of 85 degreeC or more. The method for producing a retort food according to any one of claims 1 to 5, wherein in the step of obtaining a cheese seasoning, the mixture further contains a saccharide.