JP6053420B2 - Liquid or pasty food composition in a container - Google Patents

Description

  The present invention is a container that has high microbial safety even if the amount of antibacterial component used is small, is cooked with a predetermined amount of water and, if necessary, other food materials, and is used to impart viscosity to the final food. The present invention relates to a liquid or pasty food composition.

  Conventionally, liquid or pasty food compositions in containers (hereinafter referred to as “food compositions”) such as concentrated pasty roux products in containers containing starch have been commercially available. This liquid or pasty food composition is taken out of the container, cooked by adding a predetermined amount of water, and appropriately combined with a desired food material to form a final food. When the starch is gelatinized at the stage of stewed cooking, viscosity (thickness) is imparted to the final product. Such food compositions are supplied to the market in which various antibacterial ingredients are blended in order to obtain microbial safety.

  However, these antibacterial components have a unique taste and aroma, which can impair the taste and aroma of the food composition itself. Therefore, the amount of antibacterial component used and the food composition that can be used are limited, and depending on the type of food composition, it has been difficult to obtain sufficient microbial safety.

  Therefore, the present invention is a liquid or pasty food composition in a container that can be quickly and uniformly dispersed in hot water or water and that develops a desired viscosity by heating, and uses a small amount of antibacterial component. Another object of the present invention is to provide a food composition having high microbial safety.

  As a result of intensive studies to solve the above problems, the inventors of the present invention have a water activity (Aw) of 0.84 or less and water content in a container-containing liquid or paste-like food composition containing starch, sugar, and water. By making the amount 40% by weight or less, it was found that even when the amount of the antibacterial component used is small, high microbial safety can be obtained, and the present invention has been completed.

That is, the present invention includes the following inventions.
[1] Liquid or paste-like food composition in a container containing starch, sugar, water, and antibacterial components that are not pregelatinized, having a water activity of 0.84 or less and a water content of 40% % Or less of the above-mentioned liquid or pasty food composition in a container.
[2] The liquid or paste-like food composition in a container according to [1], wherein the antibacterial component is alcohol and the alcohol is contained in a proportion of 0.3 to 3.0% by weight.
[3] The liquid or pasty food composition in a container according to [1], wherein the antibacterial component is acetic acid and the acetic acid is contained in a proportion of 0.1 to 3.0% by weight.
[4] The liquid or pasty food composition in a container according to [1], wherein the antibacterial component is allyl isothiocyanate and the allyl isothiocyanate is contained in a proportion of 0.001 to 0.1% by weight.
[5] The liquid or pasty food composition in a container according to any one of [1] to [4], wherein the ratio of sugar to moisture in the liquid or pasty composition in the container is 30% by weight or more.
[6] The liquid or pasty food composition in any one of [1] to [5], wherein the viscosity at 25 ° C. measured by a B-type viscometer is 100000 mPa · s or less.
[7] The liquid or paste-like composition in any one of [1] to [6], which is heat sterilized so that the center temperature reaches 60 to 90 ° C.

  According to the present invention, even if the amount of the antibacterial component used is small, microbial safety is high, it can be quickly and uniformly dispersed in the added hot water or water, and the desired viscosity is expressed by heating, It is possible to provide a liquid or pasty food composition in a container capable of producing a final food (eg, curry sauce) having an excellent flavor.

1. material
1.1. Liquid or pasty food composition of the water present invention (hereinafter sometimes referred to as "food compositions of the present invention") is characterized in that the water content per total weight of the composition is 40 wt% or less . The lower limit of the moisture content is not particularly limited, but the moisture content is desirably 10% by weight or more, preferably 15% by weight or more, based on the total weight of the food composition of the present invention. The moisture content can be measured using a known method. For example, it can be measured by a normal pressure heating drying method.

  The food composition of the present invention has a water activity (Aw) of 0.84 or less. The value of water activity can be adjusted by adjusting the amount of sugar, salt, etc. contained in the food composition. The water activity can be measured using a known water activity measuring device, for example, using a water activity measuring device manufactured by Nova Cina.

1.2. Starch Starch used in the food composition of the present invention includes starch such as wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch and the like. Starch may be added in the form of cereal flour containing starch such as wheat flour, rice flour, and glutinous rice flour. Grain powder may be used alone or mixed with oils and fats and heated to improve flavoring and dispersibility. A wet heat-treated starch that has been subjected to a wet heat treatment or a chemically modified processed starch such as crosslinking or functional group addition may be used for the starch. Starch may be used independently and may be used in combination of multiple types.

  When the final food obtained by cooking the food composition of the present invention is a food that is originally cooked using wheat flour, such as curry, stew, chowder, hayashi, gratin, etc., as starch, wheat starch, corn starch In addition, it is desirable to mainly use cereal flours containing these starches and hydrothermally treated starches or modified starches thereof.

  Wheat starch, corn starch and cereal flour containing those starches, and heat-treated starch or processed starch of those starches are short-body properties when cooked with water and gelatinized, curry, stew, chowder , Physical properties and textures preferable for uses such as hayashi and gratin.

  Potato starch, tapioca starch, waxy corn starch, kudzu starch and its processed starch have long body properties when cooked with water and gelatinized. However, when these starches are mainly used in applications such as curry, stew, chowder, hayashi, and gratin, preferred physical properties and texture cannot be obtained.

  In the present specification, unless otherwise specified, “starch” means starch that has not been pregelatinized. However, in order to suppress separation of insoluble solids, fats and oils, a part of pregelatinized starch may be included.

  The starch content in the food composition of the present invention is not particularly limited, but is preferably 5 to 50% by weight, more preferably 5 to 45% by weight, and more preferably 10 to 40% by weight based on the total weight of the composition. Particularly preferred.

  The amount of starch in the food composition of the present invention is measured by separating starch from the water-soluble fraction by utilizing the fact that starch that has not been pregelatinized is insoluble in water, and gelatinizing the starch contained in the insoluble fraction by heating. Then, it can be measured by degrading with glucoamylase and quantifying the amount of glucose. In addition, when the food composition of this invention contains fats and oils here, it is preferable to perform a degreasing process previously.

1.3. The carbohydrate used in the food composition of the carbohydrates present invention, monosaccharides glucose such as sucrose, maltose, disaccharides trehalose, oligosaccharides, maltosyl trehalose, starch syrup, dextrin, sugar alcohols (xylitol, sorbitol Mannitol, maltitol, lactitol, oligosaccharide alcohol, etc.). Carbohydrates may be used alone or in combination of two or more. The saccharide is preferably a water-soluble saccharide. Carbohydrates include pregelatinized starch, but not pregelatinized starch.

  A low-sweetness (less than 100 sweetness) saccharide may be used so that the flavor balance is maintained even when the amount of saccharide added in the food composition of the present invention is increased. The sweetness is an index of sweetener sweetness when the sucrose sweetness is set to 100, and a certain amount (for example, 10% by weight) of sucrose aqueous solution is compared with other sweetener aqueous solutions. It can be obtained from the concentration that feels the same sweetness.

  In the food composition of the present invention, the ratio of carbohydrate to moisture is 30% by weight or more, preferably 40% by weight or more, more preferably 60% by weight or more, thereby improving the fluidity of the composition and heat sterilization. The gelatinization of the starch at the time can be suppressed, and the fluidity of the composition can be maintained even after heat sterilization.

  There is no particular upper limit to the ratio of carbohydrates to moisture, but typically carbohydrates are 300% by weight or less based on moisture. Increasing the proportion of sugar increases the sweetness and relatively decreases the concentration of starch and other seasoning ingredients, increasing the amount of product required to form the predetermined flavor properties.

  The content of the saccharide in the food composition of the present invention is not particularly limited as long as the water activity of the food composition of the present invention is maintained in the above range, but it is 10 to 60 based on the total weight of the composition. % By weight is preferred, 12 to 55% by weight is more preferred, and 15 to 45% by weight is even more preferred.

  The method for measuring carbohydrates in the food composition of the present invention is calculated as a numerical value obtained by subtracting the amounts of water, protein, lipid, dietary fiber, ash and starch from the total amount of the food composition. Water, protein, lipid, dietary fiber, and ash can be measured according to the measurement method of the nutrition labeling standard. Starch can be measured according to the method shown in 1.2 above.

1.4. Antibacterial component The antibacterial component used in the food composition of the present invention is not particularly limited as long as it can be used in food. For example, alcohol (for example, ethyl alcohol), organic acid (for example, acetic acid, lactic acid, citric acid) And allyl isothiocyanate.

  The content of the antibacterial component in the food composition of the present invention varies depending on the type of the antibacterial component used, but is set so that the flavor of the composition is not impaired and the microbial safety of the composition is sufficient. It is preferable to do. For example, based on the total weight of the composition, the alcohol is 0.3 to 3.0% by weight, preferably 0.3 to 2.5% by weight, more preferably 0.3 to 2.0% by weight. More preferably, it is 0.3 to 1.5% by weight, and if acetic acid is 0.1 to 3.0% by weight, preferably 0.1 to 2.0% by weight, more preferably 0.1 to 1.5% by weight. % By weight, more preferably 0.1 to 1.0% by weight, and 0.001 to 0.1% by weight for allyl isothiocyanate, preferably 0.001 to 0.05% by weight, more preferably 0.001. -0.03% by weight, more preferably 0.001-0.02% by weight. It can be said that the content of these antibacterial components is remarkably small compared with the amount generally used conventionally.

1.5. Other food materials The food composition of the present invention may contain fats and oils in order to improve and / or maintain the fluidity of the composition. Examples of the fats and oils used in the food composition of the present invention include animal fats and oils such as beef tallow, pork tallow, fish oil, butter and ghee, vegetable oils and fats such as soybean oil, corn oil, palm oil, rapeseed oil and olive oil, diacylglycerol and margarine And other processing oils and fats. The food composition of the present invention may further contain an emulsifier for oil and fat separation stability.

In addition, the food composition of the present invention can contain sodium chloride for the preparation and flavoring of the water activity of the composition.
The salt content of the food composition of the present invention is not particularly limited as long as the water activity of the food composition of the present invention is maintained within the above range, but is 13% by weight or less based on the total weight of the composition. It is preferable.

If the proportion of the salt content is increased from 13% by weight, when the food composition is stored at room temperature, refrigerated or frozen conditions, the salt content may precipitate during storage and cause sedimentation separation.
The amount of salt in the food composition of the present invention is measured by a coulometric titration method after the composition is ashed, dissolved in distilled water, and filtered.

In addition, the food composition of the present invention may further contain any food material in order to impart a desired flavor and taste.
Examples of optional food materials include salts such as salt, meat extracts, vegetable extracts, miso, soy sauce, dairy products, wine, sour seasonings, seasonings such as sodium glutamate, and spices.

2. Microbial Safety In the present invention, “microbe safety” means a bacteriostatic action that inhibits the growth and growth of microorganisms.

  The food composition of the present invention has a water activity of 0.84 or less and a water content of 40% by weight or less, the water activity value of the food composition of the present invention is in the above range, and the water content Is 40% by weight or less, high microbial safety can be obtained even if the amount of the antibacterial component used is small.

  In general, by reducing the value of water activity in a food composition, the risk of microbial growth in the composition can be reduced. The value of water activity can be adjusted by the amount of sugar and salt contained in the composition, and the value of water activity can be lowered by increasing the amount of sugar and salt. On the other hand, when the amount of carbohydrates and salt contained in the composition is increased in order to reduce the value of water activity, the flavor and taste of the composition can be impaired. Therefore, there is a limit in reducing the water activity value of the composition, and it was necessary to add an antibacterial component in order for the composition to obtain sufficient microbial safety.

  The present inventors have found that the risk of microbial growth can be further reduced by reducing the amount of water in a food composition in which water activity is maintained. According to this new knowledge, it is possible to increase microbial safety without reducing the value of water activity in the food composition, and therefore the amount of antimicrobial component added can be reduced. .

  According to this new knowledge, it is possible to prevent the flavor and taste of the food composition from being impaired in order to enhance microbial safety, and the microbial safety of food compositions having various tastes and flavors regardless of the type. It is possible to increase.

3. Liquid or Pasty Food Composition The food composition of the present invention is a liquid or pasty food composition in a container with water as a continuous phase and, if necessary, oil as a dispersed phase.

  The food composition of the present invention contains starch that is not substantially pregelatinized, and a polarizing cross is observed by microscopic observation using a polarizing plate.

  The food composition of the present invention has a viscosity at 25 ° C. measured by a B-type viscometer of 130,000 mPa · s or less, preferably 100000 Pa · s or less, more preferably 80000 mPa · s or less, more preferably 50000 mPa · s or less, particularly Preferably, it is 20000 mPa · s or less. The food composition of the present invention having this viscosity can be quickly and uniformly dispersed when added to hot water or water.

  Moreover, when the viscosity of the food composition of the present invention is too low, an image with a pale flavor may be given. When the final food obtained by cooking the food composition of the present invention is a food with a rich flavor, such as curry, stew, chowder, hayashi, gratin, etc., it is measured with a B-type viscometer. It is desirable that the viscosity at ℃ is 10,000 mPa · s or more.

  The viscosity can be measured with a known B-type viscometer. For example, using Toki Sangyo (R100 type viscometer), it can be measured by a value measured after 30 seconds at 30 rpm using an appropriate rotor according to the viscosity range.

  As the final food obtained by cooking the food composition of the present invention, curry, stew using a viscous sauce (white sauce, demiglace sauce, curry sauce, soup curry, tomato sauce, sauce, custard sauce, etc.) Examples include chowder, hayashi, gratin, pasta, Chinese style dish, custard cream and the like.

4). Production method The food composition of the present invention has a water activity of 0.84 or less, a water content of 40% by weight or less, and a high bacteriostatic power can be obtained by containing a predetermined amount of antibacterial components. No sterilization process is required.

  In the method for producing a food composition of the present invention, in order to reduce the number of bacteria contained in the final product, heat sterilization is performed when it is necessary to reduce the number of bacteria mixed from the raw materials used or the production process. It is preferable. The heat sterilization can be performed, for example, with steam, hot water, or the like. For example, the heat sterilization treatment is preferably performed so that the temperature (center temperature) of the food composition is 60 ° C to 90 ° C. In the heat sterilization process, for example, in the case of post-sterilization described later, the temperature is preferably maintained for 5 seconds to 60 minutes, and in the case of the hot pack sterilization described later, the above temperature is set. It is preferable to hold for 5 seconds to 5 minutes.

  The food composition of the present invention is filled in a container and sealed. The container is not limited as long as the contents can be taken out. For example, a pouch-shaped container, a pouch with a stopper, a tube-shaped container, a bottle-shaped container, a can, a bottle container, and the like can be used.

  The order of the filling and sealing of the food composition into the container and the heat sterilization treatment is not particularly limited, and the heat sterilization treatment may be performed before filling the container with the food composition or after filling the container. Alternatively, it can be performed before or after filling the container. Typically, the food composition is filled and sealed in a container and then subjected to heat sterilization (post sterilization), and the food composition is preheated (preferably heat sterilized at a temperature of 60 ° C. to 90 ° C.). The food composition is filled and sealed in a container while maintaining the temperature of the heat sterilization treatment (preferably 60 ° C. or higher), and the container is sterilized (hot pack sterilization).

  The production of the food composition of the present invention may further include a step of cooking by heating in the presence of the food material before the heat sterilization treatment. Moreover, in the case of the above-mentioned hot pack sterilization, a heat cooking process can also be performed combining with a heat sterilization process.

  Because starch may be gelatinized in the cooking process and antibacterial components may be deactivated, a mixture of carbohydrates, water, food ingredients, etc. is cooked in advance without adding starch and antibacterial components. The food composition may be mixed with starch and antibacterial ingredients to prepare a food composition, and the food composition may be sterilized by heating.

  Alternatively, a mixture containing starch and sugar and a mixture containing water, food ingredients, etc. are separately cooked, and then mixed with antibacterial ingredients to prepare a food composition, and the food composition is heat sterilized. Also good. By mixing starch and saccharide, the gelatinization temperature of starch can be raised, and starch can be prevented from gelatinizing in the cooking process.

5. Product storage conditions The liquid or paste-like food composition of the present invention can be stored under appropriate storage conditions such as room temperature storage, refrigerated storage, and frozen storage.

  The container-containing liquid or pasty food composition of the present invention does not completely solidify even when frozen and can maintain flexibility. A frozen or frozen food composition in a container of the present invention (frozen product) has the advantage that it can be thawed in a short time and can be quickly used for cooking.

6). Viscosity after cooking Since the food composition of the present invention contains starch that is not substantially pregelatinized, it is dispersed in water or hot water, and by cooking with other food materials as necessary, The starch in the food composition is turned into α to develop a viscosity, and a food with sufficient thickening is obtained.

  That is, 50 g of the food composition of the present invention was added to 150 ml of hot water at 60 ° C. and mixed by stirring to prepare a mixture, and then the mixture was heated while stirring and mixing until the temperature of the mixture reached 95 ° C. When the mixture was cooled to 60 ° C., measured with a B-type viscometer, the viscosity at the time immediately after preparation was adjusted to 60 ° C., when the mixture was heated to 95 ° C. and cooled to 60 ° C. The viscosity of the mixture measured in the same manner is 2 times or more, more preferably 5 times or more, still more preferably 10 times or more. Specifically, the viscosity at 60 ° C. of the food after cooking using the food composition of the present invention is 30 mPa · s or more, more preferably 50 to 200000 mPa · s, and still more preferably 500 to 200000 mPa · s. Is desirable. In addition, the value of the viscosity measured by a B-type viscometer indicates a value measured after 30 seconds at 30 rpm using an appropriate rotor according to the viscosity range.

<Experiment 1: Alcohol>
Example 1: Carreau (I)
1-1: Manufacturing method While stirring and mixing each food material shown in Example 1 of Table 1 (excluding starch and alcohol), the mixture was cooked until the temperature of the mixture reached 95 ° C, and then up to 70 ° C. After cooling, starch and alcohol were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

1-2: Evaluation (1) Curry Sauce Curry sauce was prepared by cooking 35 g of curry roux into 125 ml of 25 ° C. water while stirring and mixing until the temperature of the mixture reached 95 ° C. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.

(2) Preservability Containerized rails are stored at 35 ° C, 30 ° C, and 25 ° C for 1 year, respectively, 2 weeks later, 1 month later, 2 months later, 3 months later, 6 months later, 9 months later, and One year later, the flavor and appearance (presence / absence of separation) and growth of general viable bacteria and fungi were confirmed.

  Confirmation of growth of general viable bacteria is achieved by appropriately diluting a liquid or pasty food composition stored at 35 ° C., mixing with a standard agar medium (manufactured by Nissui Pharmaceutical), solidifying, and culturing at 35 ° C. for 2 days. Counting was performed to confirm the presence or absence of proliferation.

  For confirmation of fungal growth, liquid or pasty food compositions stored at 30 ° C. and 25 ° C. are appropriately diluted, and those stored at 30 ° C. are mixed with a malt agar medium (manufactured by Nissui Pharmaceutical) and solidified. After culturing at 5 ° C. for 5 days, the number of bacteria was counted, and the one stored at 25 ° C. was smeared on DG-18 agar basic medium (manufactured by OXOID) and cultured at 25 ° C. for 7 days. The presence or absence of proliferation was confirmed.

  The curry roux was not abnormal in appearance and flavor over the course of one year, and no microbial growth was observed.

Example 2: Carreau (II)
2-1: Manufacturing method Using each food material shown in Example 2 of Table 1, curry roux was prepared in the same manner as in Example 1. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.

2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Comparative Example 1: Carreau (i)
1-1: Production method Using each food material shown in Comparative Example 1 in Table 1, curry roux was prepared in the same manner as in Example 1. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and sterilized by heating at a central temperature of 95 ° C. for 1 minute, to obtain a curry roux in a container.

1-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. Since the temperature of sterilization is high, the starch is gelatinized (α-ized) and the viscosity becomes higher than the measurement limit of the B-type viscometer. It wasn't distributed in, and I got ridiculous. On the other hand, in the obtained curry sauce, the flavor of alcohol and strong salty taste were not felt, and the spice aroma was good and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Comparative Example 2: Carrail (ii)
2-1: Manufacturing method Using each food material shown in Comparative Example 2 in Table 1, curry roux was prepared in the same manner as in Example 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. As a result, bacterial growth was observed in 2 weeks. Moreover, separation of the contents was seen in the appearance of the Carreau.

Comparative Example 3: Carreau (iii)
3-1: Production method Using each food material shown in Comparative Example 3 in Table 1, curry roux was prepared in the same manner as in Example 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

3-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, strong salty taste was felt in the obtained curry sauce.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.

Comparative Example 4: Carreau (iv)
4-1: Production method Using each food material shown in Comparative Example 4 in Table 1, curry roux was prepared in the same manner as in Example 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

4-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.

Comparative Example 5: Carreau (v)
5-1: Production method A curry roux was prepared in the same manner as in Example 1 using each food material shown in Comparative Example 5 of Table 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

5-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. On the other hand, in the obtained curry sauce, the flavor of alcohol was felt.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

  As shown in Table 1, the curry sauces shown in Examples 1 and 2 were smooth and thick viscous sauces that were rapidly and uniformly dispersed in warm water during cooking and developed viscosity. In addition, in the curry sauces shown in Examples 1 and 2, the growth of bacteria was not observed and the microorganisms had high microbial safety, and the flavor of the sauce was not impaired by the added alcohol as an antibacterial component.

  On the other hand, the curry sauce of Comparative Example 1 was affected by the effect of heat sterilization at high temperature, and when the food was cooked without being quickly dispersed in warm water, lumps were generated. Moreover, the curry sauce of Comparative Examples 2-4 was inadequate in microbial safety, and the proliferation of the microbe was recognized. Further, in the curry sauce of Comparative Example 5, the flavor of the sauce was impaired by the added alcohol.

Example 3: Carreau (III)
3-1: Manufacturing method The food material shown in "A" among the food materials shown in Example 3 of Table 2 was heated and cooked while stirring and mixing until the temperature of the mixture reached 50 ° C. Subsequently, among the food materials shown in Example 3 of Table 2, the food material shown in “B” (excluding alcohol) was stirred and mixed until the temperature of the mixture reached 95 ° C., followed by And cooled to 50 ° C. Subsequently, both the obtained alcohol and alcohol were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

3-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, there was no abnormality in the appearance and flavor of the carreleu

Example 4: Carreau (IV)
4-1: Manufacturing method The food material shown in "A" among the food materials shown in Example 4 of Table 2 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Subsequently, while stirring and mixing the food material shown in “B” of the food material shown in Example 4 of Table 2 (excluding alcohol), the mixture was cooked until the temperature of the mixture reached 95 ° C., and then Cooled to 80 ° C. Subsequently, both the obtained alcohol and alcohol were mixed to prepare curry roux. The obtained curry roux was filled and sealed in a flexible bottle-shaped container at 80 ° C. to obtain a curry roux contained in the container.

4-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Example 5: Carreau (V)
5-1: Manufacturing method The food material shown to "A" among the food materials shown in Example 5 of Table 2 was heat-cooked while stirring and mixing until the temperature of the mixture reached 60 ° C. Subsequently, while stirring and mixing the food material shown in “B” among the food materials shown in Example 5 of Table 2 (excluding alcohol), the mixture was cooked until the temperature of the mixture reached 95 ° C., and then Cooled to 60 ° C. Subsequently, both the obtained alcohol and alcohol were mixed to prepare curry roux. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.

5-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.

(2) Preservability
The container-filled kaleau was stored in a thermostat at 35 ° C., 30 ° C., and 25 ° C., respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, there was no abnormality in the appearance and flavor of the carreleu

  As shown in Table 2, the curry roux shown in Examples 3 to 5 was a smooth and thick viscous source that quickly and uniformly dispersed in warm water during cooking and developed a viscosity. Moreover, in the curry sauce shown in Examples 3-5, the proliferation of bacteria was not recognized, it had high microbial safety, and the flavor of the sauce was not impaired by the alcohol which was the added antibacterial component.

・ Application to various forms of food compositions
Example 6: Element of bechamel sauce (1)
6-1: Manufacturing method While stirring and mixing each food material of <seasoned heat blending> shown in Table 3, the mixture was cooked until the temperature of the mixture reached 95 ° C and then cooled to 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 3 was cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending and alcohol are stirred and mixed to prepare a bechamel sauce base, which is filled and sealed in a flexible pouch-like container at 80 ° C. Got.

6-2: Evaluation (1) Bechamel sauce 50 grams of bechamel sauce was stirred and mixed with 150 ml of warm water at 60 ° C until the temperature of the mixture reached 95 ° C to prepare a bechamel sauce. This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.

(2) Preservability The element of the vessel-filled bechamel sauce was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.

Example 7: Carreau (1)
7-1: Manufacturing method While stirring and mixing each food material of <seasoned heating blend> shown in Table 4, the mixture was cooked until the temperature of the mixture reached 95 ° C, and then cooled to 60 ° C. Next, while cooking and mixing each food material of <starch liquid formulation> shown in Table 4, the mixture was cooked until the temperature of the mixture reached 60 ° C. Next, according to <finish blend>, seasoning heat blend, starch liquid blend and alcohol were stirred and mixed to prepare curry roux. While stirring and mixing, the mixture was heated until the temperature of the mixture reached 80 ° C. and sterilized, and then filled in a flexible pouch-like container at 80 ° C. to obtain a container-filled curry roux.

7-2: Evaluation (1) Curry Sauce While stirring and mixing 50 g of curry sauce with 150 ml of hot water at 60 ° C., the mixture was cooked until the temperature of the mixture reached 95 ° C. to prepare a curry sauce. This curry roux was quickly and uniformly dispersed in boiling water during cooking to develop viscosity, and the curry sauce obtained was smooth and thick.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Example 8: Pumpkin chowder element 8-1: Manufacturing method While stirring and mixing each food material of <seasoned heat blending> shown in Table 5, the mixture was cooked until the temperature of the mixture reached 95 ° C, followed by 80 Cooled to ° C. Next, each food material of <starch liquid formulation> shown in Table 5 was cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending, and alcohol are stirred and mixed to prepare a pumpkin chowder element, which is filled and sealed at 80 ° C. in a flexible pouch-shaped container. I got the chowder element.

8-2: Evaluation (1) Pumpkin Chowder While stirring and mixing 50 g of pumpkin chowder into 150 ml of boiling water, the mixture was cooked until the temperature of the mixture reached 95 ° C. to prepare a pumpkin chowder. The pumpkin chowder element was rapidly and uniformly dispersed in boiling water during cooking to develop viscosity, and the resulting pumpkin chowder was smooth and thick.

(2) Preservability The pumpkin chowder element in a container was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was found in the appearance and flavor of the pumpkin chowder.

Example 9: Carbonara Sauce Element 9-1: Manufacturing Method Each food material of <seasoned heat blend> shown in Table 6 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 6 was cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoned heating blending, starch blending, and alcohol are stirred and mixed to prepare a paste-like carbonara sauce element, which is filled and sealed at 80 ° C. in a flexible pouch-shaped container, and the carbonara contained in the container I got the source.

9-2: Evaluation (1) Carbonara Sauce Carbonara Sauce 50 g of carbonara sauce was stirred and mixed with 150 ml of milk at 60 ° C. until the temperature of the mixture reached 95 ° C. to prepare carbonara sauce. The element of carbonara sauce was rapidly and uniformly dispersed in boiling water during cooking and developed viscosity, and the obtained carbonara sauce was smooth and thick.

(2) Preservability The element of carbonara sauce in a container was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the carbonara sauce.

Example 10: Hot pot meat seasoning 10-1: Manufacturing method While stirring and mixing each food material of <seasoned heat blending> shown in Table 7, the mixture was cooked until the temperature of the mixture reached 95 ° C, and then up to 85 ° C. Cooled down. Next, the food materials of <starch liquid formulation> shown in Table 7 were heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending and alcohol are stirred and mixed to prepare a paste-like hot pot meat seasoning, filled and sealed at 80 ° C in a flexible pouch-like container, and seasoned in a pot I got a fee.

10-2: Evaluation (1) Sauce hot pot meat sauce 50 g of hot pot meat seasoning was stirred and mixed with 150 ml of hot water at 60 ° C., and cooked until the temperature of the mixture reached 95 ° C. to make a sauce pan meat sauce. This hot pot meat sauce was rapidly and uniformly dispersed in boiling water during cooking and developed a viscosity. The obtained hot pot meat sauce was smooth and thick. Also, the casserole meat made by tangling the casserole sauce with pork and cabbage separately fried with oil was smooth, thick and delicious.

(2) Preservability The container-sealed hot pot meat seasoning was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the conical seasoning.

Example 11: Custard base 11-1: Production method Each food material of <seasoned heat blending> shown in Table 8 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 8 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Formulation>, a seasoned heat mix, starch solution mix and alcohol are stirred and mixed to prepare a pasty custard base, which is filled and sealed in a flexible pouch-like container at 80 ° C. Obtained.

11-2: Evaluation (1) Custard sauce Custard base was cooked and cooked until 50 g of custard base was stirred and mixed with 150 ml of 60 ° C milk until the temperature of the mixture reached 95 ° C. This custard base was quickly and uniformly dispersed in milk during cooking and developed viscosity, and the resulting custard sauce was smooth and thick.

(2) Preservability The custard base in a container was stored in a thermostat at 35 ° C., 30 ° C., and 25 ° C., respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the custard base.

Example 12: Soup curry base 12-1: Manufacturing method While stirring and mixing each food material of <seasoned heat blending> shown in Table 9, the mixture was cooked until the temperature of the mixture reached 95 ° C, followed by 80 ° C. Until cooled. Next, while cooking and mixing each food material of <starch solution formulation> shown in Table 9, the mixture was cooked until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning heating blending, starch blending and alcohol are stirred and mixed to prepare a soup curry base, which is filled and sealed in a flexible pouch-like container at 80 ° C. Got.

12-2: Evaluation (1) Soup Curry A soup curry was prepared by heating and mixing 50 g of soup curry with 150 ml of hot water at 60 ° C. until the temperature of the mixture reached 95 ° C. This soup curry was quickly and uniformly dispersed in warm water during cooking to develop a viscosity, and the soup curry obtained had a low viscosity but a thickness.

(2) Preservability The soup curry in a container was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the soup curry.

Example 13: Element of bechamel sauce (2)
13-1: Manufacturing method Each food material of <seasoned heat blending> shown in Table 10 was mixed to prepare an element of bechamel sauce. The element of the obtained bechamel sauce was filled and sealed in a flexible pouch-shaped container to obtain an element of the bechamel sauce contained in the container.

13-2 evaluation
(1) Bechamel sauce 50g of bechamel sauce was poured into a pan together with 50g of water, 100mL of milk, and 10g of butter, and cooked until the temperature of the mixture reached 95 ° C while stirring and mixing to prepare a bechamel sauce. This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.

(2) Preservability The element of the vessel-filled bechamel sauce was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C.

The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.
The composition of each food composition of Examples 6-13 and the evaluation results are shown in the following table.

  As shown in Table 11, the various sauces shown in Examples 6 to 13 were smooth and thick viscous sauces that were quickly and uniformly dispersed in warm water during cooking and developed viscosity. Moreover, in the various sauces shown in Examples 6 to 13, the growth of the bacteria was not observed, the microorganism had high microbial safety, and the flavor of the sauce was not impaired by the added alcohol as an antibacterial component.

<Experiment 2: Acetic acid>
Example (1): Carreau (I)
1-1: Manufacturing method Each food material shown in Example (1) of Table 12 (excluding starch and acetic acid) is stirred and mixed until the temperature of the mixture reaches 95 ° C, followed by 70 After cooling to ° C., starch and acetic acid were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

1-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1 of Experiment 1 above. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.

(2) Preservability Containerized liquid or pasty food compositions are stored for 1 year at 35 ° C, 30 ° C and 25 ° C, respectively, 2 weeks later, 1 month later, 2 months later, 3 months later, 6 months later After 9 months and 1 year, the flavor and appearance (presence / absence of separation) and growth of general viable bacteria and fungi were confirmed.

  Confirmation of the growth of general viable fungi and fungi was carried out by appropriately diluting the liquid or pasty food composition, mixing with a medium and solidifying, and cultivating the general viable bacteria at 25 ° C. for 2 days and the fungi at 30 ° C. for 5 days. Later, the number of bacteria was counted to confirm the presence or absence of growth.

  Confirmation of the growth of general viable bacteria is achieved by appropriately diluting a liquid or pasty food composition stored at 35 ° C., mixing with a standard agar medium (manufactured by Nissui Pharmaceutical), solidifying, and culturing at 35 ° C. for 2 days. Counting was performed to confirm the presence or absence of proliferation.

  For confirmation of fungal growth, liquid or pasty food compositions stored at 30 ° C. or 25 ° C. are appropriately diluted, and those stored at 30 ° C. are mixed with a malt agar medium (manufactured by Nissui Pharmaceutical) and solidified. After culturing at 5 ° C. for 5 days, the number of bacteria was counted, and the one stored at 25 ° C. was smeared on DG-18 agar basic medium (manufactured by OXOID) and cultured at 25 ° C. for 7 days. The presence or absence of proliferation was confirmed.

  The curry roux was not abnormal in appearance and flavor over the course of one year of storage, and no microbial growth was observed.

Example (2): Carreau (II)
2-1: Manufacturing method Using each food material shown in Example (2) of Table 12, curry roux was prepared in the same manner as in Example (1). The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.

2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.

(2) Preservability Containerized rails (II) were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Comparative Example (1): Carreau (i)
1-1: Manufacturing method Using each food material shown in Comparative Example (1) in Table 12, curry roux was prepared in the same manner as in Example (1). The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and sterilized by heating at a central temperature of 95 ° C. for 1 minute, to obtain a curry roux in a container.

1-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux did not disperse quickly and uniformly in the water during cooking, resulting in lumps. On the other hand, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and the spice aroma was good and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Comparative Example (2): Carreau (ii)
2-1: Production method Using each food material shown in Comparative Example (2) in Table 12, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). As a result, bacterial growth was observed in one month. Moreover, separation of the contents was seen in the appearance of the Carreau.

Comparative Example (3): Carreau (iii)
3-1: Manufacturing method Using each food material shown in Comparative Example (3) in Table 12, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

3-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). As a result, the growth of fungi was observed in 2 months. In addition, the appearance of the curly roux showed mold growth on the liquid surface.

Comparative Example (4): Carreau (iv)
4-1: Manufacturing method Using each food material shown in Comparative Example (4) in Table 12, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

4-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). As a result, the growth of fungi was observed in 2 months. In addition, the appearance of the curly roux showed mold growth on the liquid surface.

Comparative Example (5): Carreau (v)
5-1: Manufacturing method Using each food material shown in Comparative Example (5) in Table 12, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

5-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. On the other hand, the flavor of acetic acid was felt in the obtained curry sauce.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

  As shown in Table 12, the curry sauces shown in Examples (1) and (2) are smooth and thick viscous sauces that are rapidly and uniformly dispersed in hot water during cooking and develop viscosity. It was. In addition, in the curry sauces shown in Examples (1) and (2), the growth of bacteria is not observed, the microorganism has high microbial safety, and the flavor of the sauce is impaired by acetic acid as an added antibacterial component. There was no.

  On the other hand, the curry sauce of Comparative Example (1) was affected by heat sterilization at a high temperature, and when the food was cooked without being quickly dispersed in warm water, lumps were generated. Moreover, the curry sauces of Comparative Examples (2) to (4) had insufficient microbial safety, and the growth of bacteria was observed. Furthermore, in the curry sauce of Comparative Example (5), the flavor of the sauce was impaired by the added acetic acid.

Example (3): Carreau (III)
3-1: Manufacturing method The food material shown in "A" among the food materials shown in Example (3) of Table 13 was heated and cooked while stirring and mixing until the temperature of the mixture reached 50 ° C. Subsequently, while stirring and mixing the food material shown in “B” among the food materials shown in Example (3) of Table 13, stirring and mixing until the temperature of the mixture reaches 95 ° C., Then, it cooled to 50 degreeC. Subsequently, both obtained and acetic acid were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

3-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Example (4): Carreau (IV)
4-1: Manufacturing method The food material shown in "A" among the food materials shown in Example (4) of Table 13 was stirred and mixed until the temperature of the mixture reached 80 ° C. Subsequently, among the food materials shown in Example (4) of Table 13, while stirring and mixing the food materials shown in “B” (excluding acetic acid), heat cooking until the temperature of the mixture reaches 95 ° C., Then, it cooled to 80 degreeC. Subsequently, both obtained and acetic acid were mixed to prepare curry roux. The obtained curry roux was filled and sealed in a flexible bottle-shaped container at 80 ° C. to obtain a curry roux contained in the container.

4-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Example (5): Carreau (V)
5-1: Manufacturing method The food material shown in "A" among the food materials shown in Example (5) of Table 13 was heated and cooked while stirring and mixing until the temperature of the mixture reached 60 ° C. Subsequently, while stirring and mixing the food material shown in “B” among the food materials shown in Example (5) of Table 13, stirring and mixing until the temperature of the mixture reaches 95 ° C., Then, it cooled to 60 degreeC. Subsequently, both obtained and acetic acid were mixed to prepare curry roux. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.

5-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

  As shown in Table 13, the curry sauces shown in Examples (3) to (5) are smooth and thick viscous sauces that are rapidly and uniformly dispersed in warm water during cooking and develop viscosity. It was. In addition, in the curry sauces shown in Examples (3) to (5), the growth of bacteria is not observed, the microorganism has high microbial safety, and the flavor of the sauce is impaired by acetic acid as an added antibacterial component. There was no.

・ Application to various forms of food compositions
Example (6): Element of Bechamel sauce 6-1: Production method While stirring and mixing each food material of <seasoned heat blend> shown in Table 14, the mixture was cooked until the temperature of the mixture reached 95 ° C, Cooled to 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 14 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending, and acetic acid are stirred and mixed to prepare a base of bechamel sauce, which is then filled and sealed in a flexible pouch-shaped container at 80 ° C. Got.

6-2: Evaluation (1) Bechamel sauce A bechamel sauce was prepared in the same manner as in Example 6 of Experiment 1 above. This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.

(2) Preservability The element of the vessel-filled bechamel sauce was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.

Example (7): Carreau (1)
7-1: Manufacturing method While stirring and mixing each food material of <seasoned heat blend> shown in Table 15, the mixture was cooked until the temperature of the mixture reached 95 ° C, and then cooled to 60 ° C. Next, while cooking and mixing each food material of <starch liquid formulation> shown in Table 15, the mixture was cooked until the temperature of the mixture reached 60 ° C. Next, according to <finish blend>, seasoning heat blend, starch liquid blend, and acetic acid were stirred and mixed to prepare curry roux. While stirring and mixing, the mixture was heated until the temperature of the mixture reached 80 ° C. and sterilized, and then filled in a flexible pouch-like container at 80 ° C. to obtain a container-filled curry roux.

7-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 7 of Experiment 1 above. This curry roux was quickly and uniformly dispersed in boiling water during cooking to develop viscosity, and the curry sauce obtained was smooth and thick.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Example (8): Pumpkin chowder element 8-1: Production method While stirring and mixing each food material of <seasoned heat blended formulation> shown in Table 16, the mixture was cooked until the temperature of the mixture reached 95 ° C, followed by And cooled to 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 16 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending and acetic acid are stirred and mixed to prepare a pumpkin chowder element, which is filled and sealed at 80 ° C. in a flexible pouch-shaped container. I got the chowder element.

8-2: Evaluation (1) Pumpkin Chowder A pumpkin chowder was made in the same manner as in Example 8 of Experiment 1 above. The pumpkin chowder element was rapidly and uniformly dispersed in boiling water during cooking to develop viscosity, and the resulting pumpkin chowder was smooth and thick.

(2) Preservability The pumpkin chowder element in a container was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was found in the appearance and flavor of the pumpkin chowder.

Example (9): Carbonara Sauce Element 9-1: Manufacturing Method While stirring and mixing each food material of <seasoned heat blend> shown in Table 17, the mixture was cooked until the temperature of the mixture reached 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 17 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Formulation>, seasoned heat mix, starch solution mix and acetic acid are stirred and mixed to prepare a carbonara sauce base, which is filled and sealed in a flexible pouch-like container at 80 ° C. Got.

9-2: Evaluation (1) Carbonara sauce Carbonara sauce was prepared in the same manner as in Example 9 of Experiment 1 above. The element of carbonara sauce was rapidly and uniformly dispersed in boiling water during cooking and developed viscosity, and the obtained carbonara sauce was smooth and thick.

(2) Preservability The element of carbonara sauce in a container was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the carbonara sauce.

Example (10): Hot pot meat seasoning 10-1: Manufacturing method While stirring and mixing each food material of <seasoned heating blend> shown in Table 18, the mixture is cooked until the temperature of the mixture reaches 95 ° C., and then 80 Cooled to ° C. Next, while cooking and mixing each food material of <starch liquid formulation> shown in Table 18, the mixture was cooked until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending and acetic acid are stirred and mixed to prepare a paste-like hot pot meat seasoning, filled and sealed at 80 ° C in a flexible pouch-like container, and seasoned in a pot I got a fee.

10-2: Evaluation (1) Dumpling pan sauce Sauce was prepared by the same method as in Example 10 of Experiment 1 above. This hot pot meat sauce was rapidly and uniformly dispersed in boiling water during cooking and developed a viscosity. The obtained hot pot meat sauce was smooth and thick. Also, the casserole meat made by tangling the casserole sauce with pork and cabbage separately fried with oil was smooth, thick and delicious.

(2) Preservability The container-sealed hot pot meat seasoning was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the conical seasoning.

Example (11): Custard base 11-1: Manufacturing method Each food material of <seasoned heat blend> shown in Table 19 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 19 was cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Formulation>, a seasoned heat mix, starch solution mix and acetic acid were stirred and mixed to prepare a custard base, which was filled and sealed in a flexible pouch-like container at 80 ° C. to obtain a custard base with a container.

11-2: Evaluation (1) Custard sauce A custard sauce was prepared in the same manner as in Example 11 of Experiment 1 above. This custard base was quickly and uniformly dispersed in milk during cooking and developed viscosity, and the resulting custard sauce was smooth and thick.

(2) Preservability The custard base in a container was stored in a thermostat at 35 ° C., 30 ° C., and 25 ° C., respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the custard base.

Example (12): Soup curry base 12-1: Manufacturing method While stirring and mixing each food material of <seasoned heat blend> shown in Table 20, the mixture was cooked until the temperature of the mixture reached 95 ° C, Cooled to 80 ° C. Next, while cooking and mixing each food material of <starch liquid formulation> shown in Table 20, the mixture was cooked until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Formulation>, seasoned heat mix, starch solution mix and acetic acid are stirred and mixed to prepare a soup curry base, which is filled and sealed at 80 ° C. in a flexible pouch-like container. Got.

12-2: Evaluation (1) Soup Curry A soup curry was prepared in the same manner as in Example 12 of Experiment 1 above. This soup curry was quickly and uniformly dispersed in warm water during cooking to develop a viscosity, and the soup curry obtained had a low viscosity but a thickness.

(2) Preservability The soup curry in a container was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.

The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the soup curry.
The following table shows the composition and evaluation results of the food compositions of Examples (6) to (12).

  As shown in Table 21, the various sauces shown in Examples (6) to (12) are smooth and thick viscous sauces that are rapidly and uniformly dispersed in warm water during cooking and develop viscosity. It was. In addition, in the various sauces shown in Examples (6) to (12), the growth of the bacteria is not observed, the microorganism has high microbial safety, and the flavor of the sauce is impaired by acetic acid as an added antibacterial component. There was no.

<Experiment 3: Allyl isothiocyanate>
Example [1]: Carreau (I)
1-1: Production method Each food material shown in Example [1] of Table 22 (excluding starch and allyl isothiocyanate) was stirred and mixed until the temperature of the mixture reached 95 ° C, followed by cooking. After cooling to 70 ° C., starch and allyl isothiocyanate were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

1-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1 of Experiment 1 above. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.

(2) Preservability Containerized liquid or pasty food compositions are stored for 1 year at 35 ° C, 30 ° C and 25 ° C, respectively, 2 weeks later, 1 month later, 2 months later, 3 months later, 6 months later After 9 months and 1 year, the flavor and appearance (presence / absence of separation) and growth of general viable bacteria and fungi were confirmed.

  Confirmation of the growth of general viable fungi and fungi was carried out by appropriately diluting the liquid or pasty food composition, mixing with a medium and solidifying, and cultivating the general viable bacteria at 25 ° C. for 2 days and the fungi at 30 ° C. for 5 days. Later, the number of bacteria was counted to confirm the presence or absence of growth.

  Confirmation of the growth of general viable bacteria is achieved by appropriately diluting a liquid or pasty food composition stored at 35 ° C., mixing with a standard agar medium (manufactured by Nissui Pharmaceutical), solidifying, and culturing at 35 ° C. for 2 days. Counting was performed to confirm the presence or absence of proliferation.

  For confirmation of fungal growth, liquid or pasty food compositions stored at 30 ° C. and 25 ° C. are appropriately diluted, and those stored at 30 ° C. are mixed with a malt agar medium (manufactured by Nissui Pharmaceutical) and solidified. After culturing at 5 ° C. for 5 days, the number of bacteria was counted, and the one stored at 25 ° C. was smeared on DG-18 agar basic medium (manufactured by OXOID) and cultured at 25 ° C. for 7 days. The presence or absence of proliferation was confirmed.

  The raw curry sauce was not abnormal in appearance and flavor over the course of one year of storage, and no growth of microorganisms was observed.

Example [2]: Carreau (II)
2-1: Production method Using each food material shown in Example [2] of Table 22, curry roux was prepared in the same manner as in Example [1]. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.

2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Comparative Example [1]: Carreau (i)
1-1: Production method Using each food material shown in Comparative Example [1] of Table 22, curry roux was prepared in the same manner as in Example [1]. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and sterilized by heating at a central temperature of 95 ° C. for 1 minute, to obtain a curry roux in a container.

1-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux did not disperse quickly and uniformly in the water during cooking, resulting in lumps. On the other hand, in the obtained curry sauce, the flavor and strong saltiness of allyl isothiocyanate were not felt, and the spice smell was good and the flavor was good.

(2) Preservability The container rails were stored at 35 ° C., 30 ° C., and 25 ° C. in respective thermostats.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Comparative Example [2]: Carreau (ii)
2-1: Manufacturing method Using each food material shown in Comparative Example [2] in Table 22, curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. As a result, bacterial growth was observed in 2 weeks. Moreover, separation of the contents was seen in the appearance of the Carreau.

Comparative Example [3]: Carreau (iii)
3-1: Production method Using each food material shown in Comparative Example [3] in Table 22, curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

3-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.

Comparative Example [4]: Carreau (iv)
4-1: Production method Using each food material shown in Comparative Example [4] in Table 22, curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

4-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.

Comparative Example [5]: Carreau (v)
5-1: Production method Using each food material shown in Comparative Example [5] in Table 22, curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

5-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. On the other hand, the flavor of allyl isothiocyanate was felt in the obtained curry sauce.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

  As shown in Table 22, the curry sauces shown in Examples [1] and [2] are smooth and thick viscous sauces that are quickly and uniformly dispersed in hot water during cooking and develop viscosity. It was. In addition, in the curry sauces shown in Examples [1] and [2], the growth of the bacteria is not observed, the microorganism has high microbial safety, and the flavor of the sauce is impaired by allyl isothiocyanate which is an added antibacterial component. It was never done.

  On the other hand, the curry sauce of Comparative Example [1] was affected by heat sterilization at a high temperature, and when the food was cooked without being quickly dispersed in warm water, lumps were generated. Moreover, the curry sauces of Comparative Examples [2] to [4] had insufficient microbial safety, and the growth of bacteria was observed. Furthermore, in the curry sauce of Comparative Example [5], the flavor of the sauce was impaired by the added allyl isothiocyanate.

Example [3]: Carreau (III)
3-1: Manufacturing method While stirring and mixing the food material shown in “A” among the food materials shown in Example [3] of Table 23, cooking was performed until the temperature of the mixture reached 50 ° C. Subsequently, among the food materials shown in Example [3] of Table 23, the food materials shown in “B” (excluding allyl isothiocyanate) were stirred and mixed until the temperature of the mixture reached 95 ° C. Subsequently, it was cooled to 50 ° C. Subsequently, both obtained and allyl isothiocyanate were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.

3-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Example [4]: Carreau (IV)
4-1: Manufacturing method The food material shown in "A" among the food materials shown in Example [4] of Table 23 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Subsequently, among the food materials shown in Example [4] of Table 23, the food materials shown in “B” (excluding allyl isothiocyanate) were stirred and mixed until the temperature of the mixture reached 95 ° C. Then, it was cooled to 80 ° C. Subsequently, both obtained and allyl isothiocyanate were mixed to prepare curry roux. The obtained curry roux was filled and sealed in a flexible bottle-shaped container at 80 ° C. to obtain a curry roux contained in the container.

(1) Curry sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Example [5]: Carreau (V)
5-1: Manufacturing method While stirring and mixing the food material shown in “A” among the food materials shown in Example [5] of Table 23, the mixture was cooked until the temperature of the mixture reached 60 ° C. Subsequently, among the food materials shown in Example [5] of Table 23, the food materials shown in “B” (excluding allyl isothiocyanate) were stirred and mixed until the temperature of the mixture reached 95 ° C. Then, it was cooled to 60 ° C. Subsequently, both obtained and allyl isothiocyanate were mixed to prepare curry roux. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.

5-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

  As shown in Table 23, the curry sauces shown in Examples [3] to [5] are smooth and thick viscous sauces that are quickly and uniformly dispersed in hot water during cooking and develop viscosity. It was. In addition, in the curry sauces shown in Examples [3] to [5], the growth of bacteria is not observed, the microorganism has high microbial safety, and the flavor of the sauce is impaired by acetic acid as an added antibacterial component. There was no.

・ Application to various forms of food compositions
Example [6]: Bechamel sauce base 6-1: Production method While stirring and mixing each food material of <seasoned heat blending> shown in Table 24, the mixture was cooked until the temperature of the mixture reached 95 ° C. Cooled to 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 24 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending, and allyl isothiocyanate are stirred and mixed to prepare a base of bechamel sauce, which is filled and sealed at 80 ° C. in a flexible pouch-shaped container, and then filled with bechamel sauce I got the element.

6-2: Evaluation (1) Bechamel sauce A bechamel sauce was prepared in the same manner as in Example 6 of Experiment 1 above. This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.

(2) Preservability The element of the vessel-filled bechamel sauce was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.

Example [7]: Carreau (1)
7-1: Manufacturing method Each food material of <seasoned heat blending> shown in Table 25 was heated and cooked while stirring and mixing until the temperature of the mixture reached 95 ° C, and then cooled to 60 ° C. Next, while cooking and mixing each food material of <starch liquid formulation> shown in Table 25, it was cooked until the temperature of the mixture reached 60 ° C. Next, according to <finish blend>, seasoning heat blend, starch liquid blend, and allyl isothiocyanate were stirred and mixed to prepare curry roux. While stirring and mixing, the mixture was heated until the temperature of the mixture reached 80 ° C. and sterilized, and then filled and sealed in a flexible pouch-like container at 80 ° C. to obtain a container-filled curry roux. The container was filled and sealed in a flexible pouch-like container to obtain a container-filled curry roux.

7-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 7 of Experiment 1 above. This curry roux was quickly and uniformly dispersed in boiling water during cooking to develop viscosity, and the curry sauce obtained was smooth and thick.

(2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.

Example [8]: Pumpkin chowder element 8-1: Production method While stirring and mixing each food material of <seasoned heat blend> shown in Table 26, the mixture was cooked until the temperature of the mixture reached 95 ° C., and then And cooled to 80 ° C. Next, while cooking and mixing each food material of <starch liquid formulation> shown in Table 26, the mixture was cooked until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending and allyl isothiocyanate are stirred and mixed to prepare a pumpkin chowder element, filled and sealed at 80 ° C in a flexible pouch-shaped container, and put into the container I got the pumpkin chowder.

8-2: Evaluation (1) Pumpkin Chowder A pumpkin chowder was made in the same manner as in Example 8 of Experiment 1 above. The pumpkin chowder element was rapidly and uniformly dispersed in boiling water during cooking to develop viscosity, and the resulting pumpkin chowder was smooth and thick.

(2) Preservability The pumpkin chowder element in a container was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was found in the appearance and flavor of the pumpkin chowder.

Example [9]: Carbonara sauce element 9-1: Manufacturing method While stirring and mixing each food material of <seasoned heat blending> shown in Table 27, the mixture was cooked until the temperature of the mixture reached 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 27 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoned heating blending, starch blending, and allyl isothiocyanate are stirred and mixed to prepare a carbonara sauce, which is filled and sealed at 80 ° C. in a flexible pouch-shaped container, and the containered carbonara sauce I got the element.

9-2: Evaluation (1) Carbonara sauce Carbonara sauce was prepared in the same manner as in Example 9 of Experiment 1 above. The element of carbonara sauce was rapidly and uniformly dispersed in boiling water during cooking and developed viscosity, and the obtained carbonara sauce was smooth and thick.

(2) Preservability The element of carbonara sauce in a container was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the carbonara sauce.

Example [10]: Hot pot meat seasoning 10-1: Manufacturing method While stirring and mixing each food material of <seasoned heat blending> shown in Table 28, heat cooking until the temperature of the mixture reaches 95 ° C, followed by 80 Cooled to ° C. Next, while cooking and mixing each food material of <starch liquid formulation> shown in Table 28, it was cooked until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Formulation>, seasoned heat mix, starch solution mix and allyl isothiocyanate are stirred and mixed to prepare a paste-like hot pot meat seasoning, filled and sealed at 80 ° C in a flexible pouch-like container, and contained in the container I got a hot pot meat seasoning.

10-2: Evaluation (1) Dumpling pan sauce Sauce was prepared by the same method as in Example 10 of Experiment 1 above. This hot pot meat sauce was rapidly and uniformly dispersed in boiling water during cooking and developed a viscosity. The obtained hot pot meat sauce was smooth and thick. Also, the casserole meat made by tangling the casserole sauce with pork and cabbage separately fried with oil was smooth, thick and delicious.

(2) Preservability The container-sealed hot pot meat seasoning was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the conical seasoning.

Example [11]: Custard base 11-1: Manufacturing method Each food material of <seasoned heat blending> shown in Table 29 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 29 was cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Formulation>, prepare a custard base by stirring and mixing the seasoned heat mix, starch solution mix, and allyl isothiocyanate, and fill and seal in a flexible pouch-shaped container at 80 ° C. to obtain a custard base with a container It was.

11-2: Evaluation (1) Custard sauce A custard sauce was prepared in the same manner as in Example 11 of Experiment 1 above. This custard base was quickly and uniformly dispersed in milk during cooking and developed viscosity, and the resulting custard sauce was smooth and thick.

(2) Preservability The custard base in a container was stored in a thermostat at 35 ° C., 30 ° C., and 25 ° C., respectively.

  The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the custard base.

Example [12]: Soup curry base 12-1: Manufacturing method While stirring and mixing each food material of <seasoned heat blending> shown in Table 30 until the temperature of the mixture reaches 95 ° C, followed by cooking, Cooled to 80 ° C. Next, while cooking and mixing each food material of <starch liquid formulation> shown in Table 30, the mixture was cooked until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending and allyl isothiocyanate are stirred and mixed to prepare a soup curry base, which is filled and sealed in a flexible pouch-shaped container at 80 ° C. I got the element.

12-2: Evaluation (1) Soup Curry A soup curry was prepared in the same manner as in Example 12 of Experiment 1 above. This soup curry was quickly and uniformly dispersed in warm water during cooking to develop a viscosity, and the soup curry obtained had a low viscosity but a thickness.

(2) Preservability The soup curry in a container was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.

The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the soup curry.
The composition of each food composition of Examples [6] to [12] and the evaluation results are shown in the following table.

  As shown in Table 31, the various sauces shown in Examples [6] to [12] are smooth and thick viscous sauces that are rapidly and uniformly dispersed in warm water during cooking to develop viscosity. It was. In addition, in the various sauces shown in Examples [6] to [12], the growth of the bacteria is not observed, the microorganism has high microbial safety, and the flavor of the sauce is impaired by allyl isothiocyanate which is an added antibacterial component. It was never done.

Claims (4)

A liquid or paste-like food composition containing a non-α-ized starch, saccharide, water, and an antibacterial component, having a water activity of 0.84 or less and a water content of 40% by weight or less Oh it is,
The antibacterial component is an alcohol and contains the alcohol in a proportion of 0.3 to 3.0% by weight;
The antimicrobial component is acetic acid and contains the acetic acid in a proportion of 0.1 to 3.0% by weight, or
The antibacterial component is allyl isothiocyanate, and the allyl isothiocyanate is contained in a proportion of 0.001 to 0.1% by weight.
A liquid or pasty food composition in a container, characterized in that. The liquid or pasty food composition in a container according to claim 1, wherein the ratio of the sugar to the water in the liquid or pasty composition in the container is 60% by weight or more. The container-containing liquid or pasty food composition according to claim 1 or 2 , wherein the viscosity at 25 ° C measured by a B-type viscometer is 100000 mPa · s or less. The containered liquid or paste-like food composition of any one of Claims 1-3 currently heat-sterilized so that center temperature may reach 60-90 degreeC.