JP5861573B2 - Heat-sterilized food filled and sealed in a container and method for producing the same - Google Patents

Description

  The present invention relates to a heat-sterilized food that is filled and sealed in a container and includes a curry powder that has been smoke-treated and a spice that has not been smoke-treated and a method for producing the same.

Conventionally, smoked foods obtained by applying smoke treatment to fish meat and stored meat are widely known among people. In general, soot treatment is performed by bringing smoke generated by heating wood such as cherry, beech, oak, hickory, etc. to a high temperature, thereby masking the odor of the food and making it unique. Is a processing technology that improves the palatability by imparting the flavor of the food, and further improves the preservability of the food by allowing the sterilizing component contained in the smoke to penetrate into the food. Such smoked foods obtained by smoke treatment have been widely popular with people because of their high palatability.
By the way, in general, when various foods are produced, spices and seasonings are sometimes used to impart a desired flavor and taste. For example, in the case of a retort curry, a combination of liquid raw materials such as flour roux (roasted flour and fat), vegetables / fruit puree, seasoning liquid, and powder raw materials such as spices, powder seasonings, and sour acidulants It is manufactured by stewing, adding ingredients such as vegetables and beef as needed, filling the container, and performing heat sterilization.
When manufacturing food that has been subjected to heat sterilization treatment at high temperatures, such as this retort curry, and then storing it, with the heat sterilization treatment and long-term storage, the spice feeling (fragrance) of spices and umami of umami ingredients, In addition, it has been known that the flavor brought about by the fusion of the feeling of spice and umami deteriorates.
Here, in general, as a method for improving the flavor of food, it is characterized by containing a predetermined amount of smoke-treated food powder that has been smoke-treated by bringing it into contact with smoke while stirring the food powder. A method for improving the flavor of food is known (Patent Document 1). By adding the above smoke-treated food powder to the food, it gives a faint odor to various foods, masks various unpleasant odors such as fishy odor, meaty odor, animal odor, etc. It can be improved.

JP2011-062117

In general, however, the soot raw material that has been subjected to the soot treatment is given a relatively strong soot taste, so the soot taste of the soot raw material is unlikely to change during retort processing or storage, but soot smoke. The fragrance and flavor of other components that have not been treated may deteriorate, and the balance of the fragrance and flavor of the entire food may be lost. In addition, the spice feeling of spices is an important factor in the taste of retort curry and so on, so if all the spices are smoked, the original spice feeling of curry sauce will be impaired. There was a case.
The present invention has been made in view of the above problems, and the balance of the fragrance and flavor of the whole food is not lost by heat sterilization treatment or long-term storage, and the spice feeling of food using spices is excellent. The object is to provide a heat-sterilized food filled and sealed in a container.

The inventors of the present invention have conducted extensive research in view of the above problems. As a result, foods containing curry powder that has been smoked and spices that have not been smoked will not lose the balance of the fragrance and flavor of the entire food even after heat sterilization and long-term storage. As a result, the present inventors have found that the spice feeling is also excellent and have completed the present invention.
Specifically, the present invention provides the following.
A first aspect of the present invention is a heat-sterilized food that includes curry powder that has been smoked and a spice that has not been smoked, and is filled and sealed in a container.
The second aspect of the present invention includes a step of applying smoke treatment to curry powder, a step of preparing food using curry powder and a spice not subjected to smoke treatment, and filling and sealing the food in a container And a process for producing a heat-sterilized food that is heat-sterilized before the food is filled and sealed in the container or after the container is filled and sealed.

  The heat-sterilized food filled and sealed in the container of the present invention contains curry powder that has been subjected to smoke treatment and spices that have not been subjected to smoke treatment. Even after storage for a period of time, it has a good smoke flavor, but also has an excellent flavor due to the spices not subjected to smoke treatment, and the balance of aroma and flavor of the whole food is excellent . In addition, the flavor of curry powder having a smoked feeling subjected to smoke treatment and the natural flavor of a spice not subjected to smoke treatment are fused, and the spice feeling of the food is excellent.

  Hereinafter, the present invention will be described in detail.

<Food sterilized food>
The heat-sterilized food of the present invention includes curry powder that has been smoked and a spice that has not been smoked, and is filled and sealed in a container and heat-sterilized.
[Curry powder with smoke treatment]
The curry powder used as a raw material when preparing the curry powder subjected to the smoke treatment is not particularly limited, and conventionally known curry powder can be used. Specifically, the curry powder is selected from, for example, cardamom, cloves, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, chin, pepper, pepper, mustard, ginger, turmeric, paprika, etc. The mixed spice containing 2 or more types, preferably 5 or more types can be used. What is necessary is just to adjust the kind of spice used for curry powder suitably according to the flavor of the final product calculated | required. The content of the curry powder subjected to the smoke treatment in the heat sterilized food is preferably 0.5% by mass to 3% by mass, and more preferably 1% by mass to 2% by mass. .
In addition, the specific method for smoke treatment of the curry powder is not particularly limited, but the curry powder is brought into contact with smoke generated by heating wood such as cherry, beech, oak, hickory, etc. There is a roasting method to make or a liquid smoke method that artificially prepares a liquid smoke containing the same components as smoke and makes the liquid liquid contact the curry powder, but in order to make use of the original spice feeling of spices It is preferable to carry out a smoke treatment by a roasting method. The smoke treatment is preferably performed in a state where each spice contained in the curry powder is completely mixed. When the smoke treatment is performed by the roasting method, the smoke may be brought into contact with the curry powder being mixed. preferable.
Smoke of curry powder is added to foods using curry powder, and spices are usually added to curry powder that is easily lost by heat sterilization and long-term storage. Since the spice feeling and flavor are not easily deteriorated even after heat sterilization treatment and long-term storage, it is possible to obtain a heat sterilized food product excellent in smoked smoke and curry powder spice feeling and flavor. That is, by treating smoked curry powder, which is a mixed spice, the spice feeling and flavor of the blended spices can be fused to add a smoke flavor, which makes it an excellent spice feeling that is difficult to deteriorate during storage, A heat-sterilized food having a flavor can be provided.
In addition, in the present invention, in addition to curry powder subjected to smoke treatment, smoked oil (liquid obtained by burning or dry-burning smoked material and liquid obtained from the distillate) is added to the food, thereby adding to the food that has been heat sterilized. Further smoked taste may be imparted.

[Spice that has not been smoked]
A spice that has not been subjected to smoke treatment is added to the heat-sterilized food of the present invention. Here, as the spice added without being subjected to the smoke treatment, it is preferable to use a spice whose spice feeling and flavor hardly change even after heat sterilization treatment and long-term storage. Specifically, at least one selected from the group consisting of nutmeg, clove, cardamom, cumin, and coriander can be used, and at least two or more selected from the group consisting of the spices listed above are preferably used. . In addition, although selection of a spice is preferable suitably according to the flavor calculated | required by the heat-sterilized foodstuff, it is preferable to use combining cumin and coriander, for example. The content of the spice that has not been subjected to smoke treatment in the food is preferably 0.5% by mass or more and 3% by mass or less, and more preferably 1% by mass or more and 2% by mass or less.
Spices that have not been subjected to the above smoke treatment are less likely to lose their spice feeling and flavor even after being subjected to heat sterilization treatment or long-term storage. The food that has been heat sterilized by fusing with the spice and flavor of the treated curry powder has a good spice and flavor, and has an excellent balance of aroma and flavor of the whole food.

[Heat-sterilized food]
The heat-sterilized food of the present invention is not particularly limited as long as it uses curry powder. Examples thereof include curry, curry stew, curry filling, and curry-flavored cooking sauce. I can do it. These foods are those that have been heat sterilized, but are preferably filled and sealed in a retort pouch and retorted. The heat-sterilized food includes chilled food and aseptically filled food.

<Method for producing heat-sterilized food>
The present invention also relates to a method for producing a heat-sterilized food. The method for producing a heat-sterilized food of the present invention comprises a step of subjecting curry powder to smoke treatment (a smoke treatment step); a step of preparing food using curry powder and a spice that has not been smoked ( Food preparation step); filling and sealing the food in the container (filling / sealing step); and heating and sterilization before the food is filled and sealed in the container or after the container is filled and sealed ( Heat sterilization treatment step).

[Smoke treatment process]
The method for producing a heat-sterilized food product includes a step of subjecting curry powder to smoke treatment, but the specific method for smoke treatment of curry powder is not particularly limited. Specifically, as described above, a curry powder is prepared by heating the wood and bringing the curry powder into contact with the smoke generated by heating, or artificially preparing a liquid smoke containing the same components as the smoke. The soot treatment is preferably performed by a roasting method.

[Food preparation process]
In the food preparation step of the method for producing a heat-sterilized food of the present invention, food is prepared using the above-mentioned curry powder and spices that have not been subjected to smoke treatment, but in this case, roux, ingredients, It is preferable to prepare food by a conventional method by blending other raw materials.
(Ru)
The roux used in the method for producing a heat-sterilized food is obtained from a raw material containing wheat flour and / or starch and edible fats and oils.
In general, “ruu” refers to a product obtained by heat-treating a raw material containing wheat flour and / or starch and edible fats and oils.
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 method for producing a heat-sterilized food of the present invention, the starch is not limited to 100% pure starch as a substance, may contain an appropriate amount of impurities, is not limited to untreated starch, and is various processed starches. Also good.
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 a raw material containing wheat flour and / or starch and edible fat is heat-treated, the heating temperature is preferably heated so that the raw material temperature is 110 ° C. or higher, and reaches 110 ° C. or higher and 140 ° C. or lower. It is more preferable to heat. The heat treatment time is preferably about 3 to 120 minutes.
This roux may be prepared by adding spices, seasonings, etc., and prepared by adding the above-mentioned curry powder subjected to the smoke treatment and / or the spices not subjected to the smoke treatment. It may be.

(Ingredients)
In the method for producing a heat-sterilized food, it is preferable to add various ingredients to the food.
The ingredients may be animal or vegetable, but animal ingredients include chicken, pork, beef, seafood, etc., and vegetable ingredients include potatoes. Root vegetables such as carrots, burdock and radish; beans such as couch and edamame; 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; broccoli and cauliflower Flowery vegetables; 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.

(Other ingredients)
The food produced by the method for producing a heat-sterilized food of the present invention may be a flavored raw material such as various seasonings or a paste of a vegetable raw material (for example, tomato paste, potato, etc.), depending on the intended final form. Paste, apple paste, onion paste, pumpkin paste, broccoli paste, etc.).
In particular, a fluid seasoning containing peptides, sugars, and water may be blended as a flavor raw material.
(Liquidity seasoning)
The fluid seasoning used in the method for producing a heat-sterilized food of the present invention is a mixture containing peptides such as miso, sugars, and water, heated at a product temperature of 90 ° C. to 100 ° C. for 45 minutes to 150 minutes. It has been processed. By adding a fluid seasoning, the umami of the umami component is sufficiently extracted, and the umami is less likely to deteriorate even by heat sterilization treatment. Combined with the flavor of the spices that have not been applied, a food having a harmonious flavor can be obtained.
(peptide)
As a peptide or a raw material containing the peptide, for example, a single product of various peptides, miso, yeast extract, protein hydrolyzate, livestock meat extract, or a mixture thereof can be used, and miso is preferably used. The miso used for the preparation of the fluid seasoning is not particularly limited, and examples thereof include liquid, paste, powder, and granule miso. In the present invention, it is not limited to powdered or granulated miso, which has a weak scent peculiar to miso, and the effect of improving the flavor of heat-sterilized foods can be obtained sufficiently by using liquid or pasty raw miso. It is done.
Note that miso itself has relatively large particles and may give an unpleasant texture such as roughness during eating. For this reason, the miso itself is pretreated with comitolol or the like to make fine particles, or the fluidity seasoning added with miso or the food added with the fluidity seasoning is treated with comitolol etc. to make fine particles It is preferable.
The content of the peptide in the fluid seasoning is preferably 0.1% by mass or more and 8% by mass or less. In addition, when the peptide is miso, the content is preferably 0.01% by mass or more and 20% by mass or less, and more preferably 0.1% by mass or more and 10% by mass or less in terms of protein. preferable. By making the content of the peptide or miso in the fluid seasoning within the above range, the heat-sterilized food has a better body taste and a more harmonious harmonious taste. And has no fermentation odor peculiar to miso.
(Sugar)
The saccharide used for the preparation of the fluid seasoning is not particularly limited, and conventionally known saccharides can be used. Specifically, in addition to sucrose, glucose, honey, fructose and the like, onion shredded products and the like may be used as a raw material containing saccharides. As the saccharide, sucrose is particularly preferable. These saccharides may be used alone or in combination of two or more.
The content of saccharides in the fluid seasoning is preferably 0.05% by mass or more and 80% by mass or less, and more preferably 0.5% by mass or more and 40% by mass or less. By blending a saccharide with a fluid seasoning with the above content, a fluid seasoning capable of imparting a suitable flavor to the heat-sterilized food can be prepared.
(water)
The content of water that can be used for the preparation of the fluid seasoning is preferably 1% by mass to 95% by mass, more preferably 10% by mass to 85% by mass in the fluid seasoning. .
(Heat treatment in preparation of fluid seasoning)
The heat treatment for preparing the fluid seasoning is preferably a temperature of 90 ° C. to 100 ° C. of the mixture containing the peptide, saccharide, and water, preferably 45 minutes to 150 minutes, and 60 minutes to 100 minutes. More preferably. Here, the above conditions indicate that the product temperature of the mixture is maintained at the specified temperature for the specified time.
(Content of fluid seasoning)
The heat-sterilized food of the present invention preferably contains 1 to 70% by mass of a fluid seasoning, and more preferably 5 to 35% by mass. In addition, by appropriately adjusting the content of the peptide in the fluid seasoning and the content of the fluid seasoning in the heat-sterilized food, the content of the peptide added as the fluid seasoning in the food is adjusted. The content is preferably 0.01% by mass or more and 1% by mass or less. When the peptide is miso, the protein content is preferably 0.01% by mass or more and 2% by mass or less, and more preferably 0.03% by mass or more and 1% by mass or less.

[Filling / sealing process and heat sterilization process]
The filling / sealing step and the heat sterilization treatment step are performed by filling and sealing the above-mentioned food in a container, and by heat sterilization before the food is filled / sealed in the container or after the container is filled / sealed. It is. Such filling / sealing of the container and heat sterilization treatment of the food may be performed by a conventionally known method.
For example, when the heat-sterilized food is a retort food, after filling the retort pouch with food, the food is sealed and heated at 120 ° C. to 125 ° C. for 20 minutes to 60 minutes, for example, to be retorted. Good.

  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.

<Mixing and preparation of spices>
(Curry powder B)
Curry powder commonly used for retort curry sauce, containing cumin and coriander.
(Smoked curry powder A)
“Curry powder A” obtained by reducing cumin and coriander by the amount used alone in Example 1 from curry powder B was smoked by roasting using hickory. Curry powder A also contains cumin and coriander.
(Smoked curry powderer B)
Curry powder B smoked by roasting using hickory.
(Cumin, coriander)
Powder that has not been smoked.

<Example 1>
Of the raw materials shown in the table, raw miso (protein content 10% by mass, moisture 40% by mass), sugar, and water (corresponding to 15% of the total raw materials) are heated to 100 ° C. with stirring in a heating kettle. A fluid seasoning was prepared by heating until the temperature reached.
Next, the remaining raw materials were added to the heating kettle, heated to 100 ° C. with stirring, to prepare a curry sauce, filled and sealed in a retort pouch, and subjected to a retort treatment. The obtained retort curry contained 0.1% by mass of a protein content of miso added in the form of a fluid seasoning.
<Examples 2 and 3 and Comparative Examples 1 and 2>
For each of the examples and comparative examples, add the raw materials shown in the table to the heating kettle and heat to 100 ° C with stirring to prepare a curry sauce, fill and seal the retort pouch, and apply the retort treatment. did.

<Evaluation>
About the panelists of 10 persons who tasted the retort curry sauce obtained in each Example and Comparative Example and the product corresponding to the retort curry sauce after retort treatment after storage for 6 months according to the following criteria by sensory test. The sensory evaluation was evaluated in 5 stages. The results are shown in Table 1.
5: Good balance between smoke and spice, and overall strong taste.
4: Good balance between smoke and spice sensation and overall moderate strength.
3: The balance between smoke and spice is good, but the taste is slightly weak.
2: Bad balance between smoke and spice.
1: Bad balance between smoke and spice, and weak taste.

（表中の数値は質量％で表される）
※スモークオイル粉末は、デキストリンにヒッコリーの香りを付与したものである。
※スモークフレーバーは、燻煙処理時の煙の香りをイメージした香料製剤である。

(The values in the table are expressed in mass%)
* Smoke oil powder is a dextrin with a hickory scent.
* Smoke flavor is a fragrance formulation that reflects the scent of smoke during smoke treatment.

  From Table 1, the heat-sterilized food of the present invention has a good smoked taste even after heat-sterilized and long-term storage even when compared with the heat-sterilized food of the comparative example. On the other hand, it also has an excellent flavor due to the spices that have not been subjected to smoke treatment, the balance of the fragrance and flavor of the whole food is excellent, and the spice feeling of the food is excellent I understood.

Claims (6)

A heat-sterilized food that is filled and sealed in a container, containing curry powder that has been smoked and a spice that has not been smoked in an amount of 0.5% by mass or more .   The heat-sterilized food according to claim 1, wherein the spice that has not been subjected to smoke treatment includes at least one selected from the group consisting of nutmeg, cloves, cardamom, cumin, and coriander.   The heat-sterilized food according to claim 2, wherein the spice that has not been subjected to smoke treatment includes at least two kinds selected from the group consisting of nutmeg, clove, cardamom, cumin, and coriander.   The heat-sterilized food product according to any one of claims 1 to 3, wherein the curry powder has been subjected to smoke treatment by a roasting method.   Furthermore, the heat-sterilized foodstuff in any one of Claim 1 to 4 containing smoke oil. A process of applying smoke treatment to curry powder;
A step of preparing food using curry powder and a spice not subjected to smoke treatment of 0.5 mass% or more ;
Filling and sealing the food in a container,
A method for producing a heat-sterilized food product, which is heat-sterilized before the food is filled and sealed in a container or after the container is filled and sealed.