JP6143288B2 - Boiled sauce manufacturing method, stewed sauce, flavor improver for retort sauce - Google Patents

Description

  The present invention relates to a method for producing a stewed sauce, a stewed sauce, and a flavor improving agent for a retort stewed sauce.

  “Boiled sauce” typified by curry and stew, stir-fry vegetables, meat and other ingredients such as onions and carrots, mix with flour such as flour, fats and oils, seasonings, etc. It is manufactured by performing sufficient cooking.

  Also, in the manufacturing process of the stewed sauce, add onion saute obtained by roasting the sliced or chopped onion until it turns amber, add a unique rich taste, stew with a thick and favorable flavor Making the sauce is done.

  However, onion saute has a problem that its storage stability is very poor because it is easily altered. For this reason, when added to retort foods and the like, the flavor tends to be impaired over time, and the stability of the flavor has been a problem. Furthermore, the production of onion saute has a problem that requires time and labor.

  On the other hand, techniques for adding various oligosaccharides to stewed sauces such as curry and stew have been developed.

  For example, in Patent Document 1, in the presence of an anti-boil-up agent for foods containing nigerooligosaccharide as an active ingredient, foods that are markedly boiled are heated or pressurized and heat-treated, such as meat and potatoes. It is described that a retort curry or the like that has little boil-up and has a rich and crunchy texture can be produced.

  Patent Document 2 discloses an instant food powder containing 5 to 20% by weight of mashed potatoes, 5 to 25% by weight of roasted wheat flour, and trehalose. This instant food powder gives the same texture (viscosity, roughness to the tongue, etc.) as when a cooker pours hot water, stirs and mixes, and cooks cooked foods such as curry by hand. In addition, the richness is enhanced even when the fat content is low, and the flavor such as spices and other natural fragrances is good. It is described that cooked foods such as curry can be easily obtained.

  However, even the methods disclosed in Patent Documents 1 and 2 cannot impart a unique rich taste to the stewed sauce as in the case of adding onion saute.

  Patent Document 3 discloses a method for producing a food or drink characterized by containing β-glucooligosaccharide. As an example of food and drink, curry roux, stew element, etc. are mentioned.

  However, in Patent Document 3, various foods and drinks are listed as foods and drinks containing β-glucooligosaccharides, in addition to carreux and stew meal, and carreux and stew meals are exemplified as examples of food and drinks. It ’s just that. In addition, there is no example in which β-glucooligosaccharide is added to curry roux or stew, but by adding β-glucooligosaccharide to curry roux or stew, a unique rich taste like when onion saute is added. There is no description or suggestion that can be given.

JP-A-11-178514 JP 2003-250502 A JP-A-3-83557

  Accordingly, an object of the present invention is to provide a method for producing a stewed sauce having a unique rich taste, a stewed sauce, and a flavor improving agent for a retort stewed sauce as in the case of adding onion saute.

  As a result of intensive studies, it was found that adding a gentio-oligosaccharide to a stewed sauce such as curry or stew can give a complex taste (sweet, umami, rich, bitter) peculiar to onion saute. It came to do.

  That is, the method for producing a stewed sauce of the present invention is characterized in that gentio-oligosaccharide is added to the stewed sauce in an amount of 0.001 to 0.15% by weight based on the weight of the stewed sauce.

  In the present invention, the gentiooligosaccharide is preferably gentiobiose.

  In the present invention, the stewed sauce is preferably one kind selected from curry, white stew, beef stew, hayashi sauce, meat sauce, and tomato sauce.

  In the present invention, it is further preferable to perform a retort process.

  Moreover, the stewed sauce of this invention is manufactured by the said method.

  Moreover, the flavor improving agent for retort stew sauces of this invention contains a gentio-oligosaccharide. The gentio-oligosaccharide is preferably gentiobiose.

  According to the method for producing a stewed sauce of the present invention, to the stewed sauce, by adding 0.001 to 0.15% by mass of gentio-oligosaccharide based on the weight of the stewed sauce, as in the case of adding onion saute, A stewed sauce with a unique richness can be obtained.

  Onion saute has poor storage stability, and when the stewed sauce with onion saute is retorted and stored for a long period of time, the flavor of the onion saute is likely to be impaired. Since the flavor does not easily deteriorate even if stored, the stewed sauce is retort-treated, or even after storing the retort-treated stewed sauce for a long period of time, the stewed sauce is similar to when onion saute is added. , Has a unique richness.

  Moreover, since the flavor improving agent for retort stew sauces of this invention contains a gentio-oligosaccharide, it is excellent in preservability and can manufacture the stew sauce which a flavor does not deteriorate easily.

  In the present invention, the stewed sauce is a food having a viscosity obtained by mixing and boiling other raw materials such as flours, fats and oils, ingredients, and seasonings. Examples of flours include wheat flour and starch. There is no limitation in particular as fats and oils, The liquid fats and oils used for food, solid fats and oils, and semisolid fats and oils can be used. Examples of ingredients include livestock meat, poultry meat, fish meat, seafood, vegetables, mushrooms, fruits and the like. Livestock meat, poultry meat, vegetables and the like may be fried with fats and oils. Others include seasonings, spices, dairy products, sugars, emulsifiers, enzymes, proteins, polypeptides, amino acids, organic acids, sweeteners, thickening polysaccharides, dietary fibers, inorganic salts, oxidizing agents, reducing agents, Preservatives, coloring agents, fragrances and the like can be mentioned. Specific examples of the stewed sauce include curry, white stew, beef stew, hayashi sauce, meat sauce, and tomato sauce. Among these, curry and white stew are preferable, and curry is particularly preferable because the flavor improving effect is remarkable.

  The manufacturing method of the stewed sauce of this invention is characterized by adding 0.001-0.15 mass% of gentio-oligosaccharides with respect to the mass of a stewed sauce to a stewed sauce. Hereinafter, the stewed sauce before containing the gentio-oligosaccharide is referred to as “raw stewed sauce”.

  In this invention, there is no restriction | limiting in particular in the aspect of a raw material stew sauce. For example, solid, granular, powdered, pasty, liquid, etc. roux forms, cooked retort forms, canned forms, chilled forms, and frozen forms may be used.

  The gentio-oligosaccharide is β-gluco-oligosaccharide in which glucose is β-1,6-glucoside-bonded, and examples thereof include gentiobiose having a polymerization degree of 2, gentiotriose having a polymerization degree of 3, gentiotetraose having a polymerization degree of 4, and the like. Of the gentio-oligosaccharides, gentiobiose is particularly effective.

  Gentiooligosaccharides can be produced by enzymatic methods described in JP-A-1-222779, JP-A-2-219854, etc., acid decomposition of gentianose, a method of preparing from hydrolysates such as pustulan and laminaran. From the viewpoint of production efficiency and cost, it is preferable to produce a high-concentration glucose solution by allowing β-glucosidase derived from microorganisms to act. The gentio-oligosaccharide may be a pure product or a gentio-oligosaccharide-containing saccharide that is a mixture with another saccharide. Commercially available gentiooligosaccharides may be used. For example, as a syrup-shaped gentio-oligosaccharide-containing saccharide containing gentio-oligosaccharide, “Eclipse Gentose # 45 (trade name)” is sold by Nippon Shokuhin Kako Co., Ltd. and can be suitably used in the present invention.

  In this invention, the addition amount of the gentio-oligosaccharide to the raw material stewed sauce is 0.001-0.15 mass% with respect to the mass of a raw material stewed sauce, 0.002-0.1 mass% is preferable, 0.01 -0.06 mass% is more preferable, and 0.02-0.045 mass% is especially preferable. Most preferably, gentiobiose is added in the above range. By adding gentio-oligosaccharide to the raw stew sauce, the flavor of the raw stew sauce can be improved. More specifically, the flavor can be improved by enhancing the richness, thickness and taste. In addition, it can be used as a substitute for onion saute because it can give a flavor similar to the richness, umami, and bitterness unique to onion saute, and it can be replaced with part or all of onion saute to reduce the amount of onion saute used. it can. Furthermore, when the stewed sauce is curry, it is possible to improve the feeling of spicy and fruit. In addition, when the stewed sauce is stew, the flavor can be improved by reducing the unpleasant taste of the chemical seasoning. And the flavor improvement effect can be acquired more notably by making the addition amount of gentio-oligosaccharide 0.001 mass% or more. By making the addition amount of gentio-oligosaccharide 0.15 mass% or less, the bad influence of the bitter taste derived from gentio-oligosaccharide can be minimized, and the flavor improving effect can be obtained more remarkably.

  There is no restriction | limiting in particular in the manufacturing method of the stewed sauce of this invention except adding a gentio-oligosaccharide to a raw material stewed sauce, It can manufacture by a conventional method. There is no particular limitation as long as it is a production method generally used in food factories, kitchens, and homes, and various ingredients may be boiled and then boiled, or various ingredients may be boiled directly without being fried. There is no particular limitation on the means for cooking, and it may be cooked by heating in a pot or kettle, or may be cooked by heating during retort processing. Moreover, there is no limitation in particular in the addition time of gentio-oligosaccharide. You may add at the time of manufacture of a raw material stewed sauce, and after manufacturing a raw material stewed sauce, you may add.

  In the method for producing a stewed sauce of the present invention, a retort treatment may be further performed after adding gentio-oligosaccharides to the raw stewed sauce. By performing the retort process, the storage stability can be improved. Onion saute has poor storage stability, and when the stewed sauce with onion saute is retorted and stored for a long period of time, the flavor of the onion saute is likely to be impaired. Since the flavor does not easily deteriorate even when stored, the stewed sauce that has been subjected to retort processing has a unique rich taste even when stored with onion saute after long-term storage. For this reason, the retort process can obtain the stewed sauce with good flavor and excellent storage stability.

  In the present invention, the retort treatment means that the heat treatment is carried out at 110 to 150 ° C. for 1 second to 120 minutes after being enclosed in a sealed container.

  Next, the flavor improving agent for retort stew sauce of this invention is demonstrated.

  The flavor improving agent for retort stew sauce of this invention contains a gentio-oligosaccharide. The content of the gentio-oligosaccharide is preferably 0.1 to 100% by mass, and more preferably 10 to 100% by mass. The gentio-oligosaccharide preferably contains gentiobiose, more preferably 0.01 to 100% by mass, and particularly preferably 1 to 100% by mass of gentiobiose. As described above, by adding gentio-oligosaccharide to the stewed sauce, a stewed sauce having a unique rich taste as in the case of adding onion saute can be obtained. And since gentio-oligosaccharide is excellent in storage stability and does not deteriorate in flavor even after long-term storage, a retort stewed sauce with good flavor and excellent storage stability can be obtained.

  In addition, in this invention, a retort stew sauce means the stew sauce to which a retort process is given.

  The flavor improving agent for stewed retort sauce of the present invention preferably further contains 0.1 to 99% by mass of onion saute, more preferably 0.3 to 20% by mass. By further containing onion saute, the flavor of the stewed sauce can be improved. In addition, in this invention, onion saute means what is obtained by frying the sliced or chopped onion with fats and oils.

(Test Example 1) <Improvement of curry flavor>
After adding a gentio-oligosaccharide-containing saccharide (trade name “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.) to a commercially available retort curry (medium hot) so that the amount of gentiobiose added is as shown in Table 1, the can Example 1-1 to Example 1-5 were prepared by vacuum packaging and performing retort processing (heat sterilization treatment at 124 ° C. for 20 minutes in an autoclave). In addition, a commercially available retort curry was used as Comparative Example 1-1. In addition, instead of gentiooligosaccharide-containing saccharide, onion saute (trade name “Curry-ya-san's Kashimi-flavored stir-fried onion”, manufactured by SBI Foods Co., Ltd.) was added as in Table 1, and compared Example 1-2 was prepared. The retort curry used was not added with onion saute.

  With respect to the obtained retort curry, the “thickness / taste thickness” and the “spice sensation” were sensory-evaluated in 21 stages of −10 points to 10 points by 7 panelists, with Comparative Example 1-1 as 0. The average value was obtained. The results are summarized in Table 1. It should be noted that the higher the score is, the better the evaluation is for both “boiled / flavored thickness” and “feeling of spice”.

  As shown in Table 1, it was found that the addition of gentio-oligosaccharides to the curry can improve the flavor by adding onion saute-like richness and taste and a spice feeling. In addition, Example 1-1 to Example 1-5 to which gentio-oligosaccharide was added had a strong fruit feeling compared to Comparative Example 1-1 to which gentio-oligosaccharide and onion saute were not added. It was also found that a fruity feeling can be imparted. And among the samples to which gentio-oligosaccharide was added, Example 1-1 to Example 1-4 had a remarkable improvement effect in both richness and taste thickness and a spice feeling, and in particular, Examples 1-2 to 1- No. 3 was the curry with the most remarkable flavor and richness in spiciness and spice.

(Test Example 2) <Improvement of curry flavor>
A beef curry was prepared according to a conventional method using the formulation 1 (without onion) or the formulation 2 (with onion) in Table 2, and each sample added with and mixed with each saccharide as shown in Table 3 was subjected to sensory evaluation. In addition, in Example 2-1 and Example 2-2, the addition amount of gentiobiose is 0.021% by mass with a gentio-oligosaccharide-containing carbohydrate (trade name “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.). Was added. In Comparative Example 2-2 to Comparative Example 2-5, each saccharide was added so that the solid content of the added saccharide coincided with Example 2-1 and Example 2-2.

  The sensory evaluation of the obtained curry was as follows. Comparative Example 2-1 had a little spice feeling. Example 2-1 had better spiciness and umami than Comparative Example 2-1. Comparative Example 2-2 was slightly sweet and inferior to the feeling of spice than Comparative Example 2-1. Comparative Example 2-3 was slightly sweet and had the same spice feeling as Comparative Example 2-1. In Comparative Example 2-4, a tingling feeling remained on the tongue. In Comparative Example 2-5, the taste was round and the spice feeling was low. In Comparative Example 2-6, the sweetness of the onion appeared. In Example 2-2, kokumi and umami were further added to the curry of Comparative Example 2-6.

  In addition, each sample was subjected to a retort treatment at 121 ° C. for 15 minutes and subjected to sensory evaluation. The results were as follows. In Comparative Example 2-1, the feeling of spice was weaker than before the retort treatment. Example 2-1 was delicious and had a spice feeling and was delicious. In Comparative Example 2-2, there was no spice sensation and the corners were tasteful. Comparative Example 2-3 was slightly sweet but did not have a spice sensation. In Comparative Example 2-4, the tingling sensation was weaker than before the retort, but the spice sensation was absent. Comparative Example 2-5 had a round taste and no sense of spice. In Comparative Example 2-6, the sweetness and richness of onions appeared. In Example 2-2, the onion sweetness and taste were further enhanced compared to Comparative Example 2-6, and it was delicious.

  Furthermore, each of the above retort-treated samples stored in a refrigerator for one day was subjected to sensory evaluation. The results were as follows. In Comparative Example 2-1, the feeling of spice was weak. Example 2-1 had both a rich taste and a spice feeling, and had a good taste. Comparative Example 2-2 was light and the taste was not deep. In Comparative Example 2-3, there was not much taste. In Comparative Example 2-4, the taste was round but the taste was burnt. In Comparative Example 2-5, the taste was round and the feeling of spice was not so much felt. In Comparative Example 2-6, the sweetness of the onion appeared. In Example 2-2, umami was added to Comparative Example 2-6, and the spice feeling remained and was delicious.

From the above test results, the addition of gentio-oligosaccharides to the curry of Formulation 1 with no onion (onion saute) can give the onion saute-like richness, umami, and spice feeling and provide a flavor improvement effect. And, it was confirmed that the flavor improving effect was maintained even after retorting or refrigerated storage.
Moreover, in the curry of the mixing | blending 2 which added onion (onion saute), it was confirmed by adding a gentio-oligosaccharide that the richness, taste, and spice feeling of an onion saute can be strengthened.

(Test Example 3) <Improvement of white stew flavor>
Gentio-oligosaccharide-containing carbohydrate (trade name “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.) was added and mixed in a commercially available retort white stew so that the amount of gentiobiose added was as shown in Table 4, and then refrigerated and stored. Example 3-1 to Example 3-4 were prepared by filling 150 g each of the cans the next day and performing retort treatment (heat sterilization treatment at 124 ° C. for 20 minutes in an autoclave). Moreover, the commercially available retort white stew itself was used as Comparative Example 3-1. In addition, instead of gentiooligosaccharide-containing saccharide, onion saute (trade name “Curry-ya-san's stir-fried onion”, manufactured by SB Foods Co., Ltd.) was added in the same manner as in Example, except that it was added as in Table 4. Example 3-2 was prepared. The retort white stew used was not added with onion saute. Regarding the obtained retort white stew, “bodily body feeling” and “strength of chemical seasonings” were set to 0 in Comparative Example 3-1, and were evaluated in 21 steps from -10 to 10 points by 7 panelists. Sensory evaluation was performed, and the average values are summarized in Table 4. In addition, “high body / taste thickness” is better as the score is higher, and “bad taste of chemical seasoning” is better as the score is lower.

  As shown in Table 4, it was found that adding a gentio-oligosaccharide to white stew can improve onion saute-like richness and body feeling and improve the flavor. Further, Example 3-1 to Example 3-4 to which gentio-oligosaccharide was added were chemically compared with Comparative Example 3-1 to which gentio-oligosaccharide and onion saute were not added, and Comparative Example 3-2 to which onion saute was added. It was also found that the taste of the seasoning is weak, and the addition of gentio-oligosaccharide not only gives the white stew a rich taste and body feeling, but also reduces the taste of the chemical seasoning. Among the samples to which gentio-oligosaccharide was added, Example 3-2 to Example 3-3 were white stews with the most excellent flavor and the effect of imparting richness and body feeling and the effect of reducing the unpleasant taste of chemical seasonings. . On the other hand, Comparative Example 3-2 to which onion saute was added had a stronger taste of chemical seasoning than Comparative Example 3-1 to which no onion saute was added.

(Test Example 4) <Improvement of beef stew flavor>
Gentio-oligosaccharide-containing carbohydrates (trade name: “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.) were added to a commercially available retort beef stew so that the amount of gentiobiose added was as shown in Table 5, and then stored refrigerated. Example 4-1 to Example 4-5 were prepared by filling each can with 150 g the next day and performing a retort process (a heat sterilization process at 124 ° C. for 20 minutes in an autoclave). A commercially available retort beef stew itself was used as Comparative Example 4-1. In addition, instead of gentiooligosaccharide-containing saccharides, onion saute (trade name “curry shop sashimi onion stir-fried onion”, manufactured by SBI Foods Co., Ltd.) was added as in Table 5, Example 4-2 was prepared. With respect to the obtained retort beef stew, the “thickness of the taste” was sensory-evaluated in 21 stages of −10 to 10 points by two panelists, with the comparison section 4-1 being 0, and the average value is shown in Table 5 I summarized it.

  As shown in Table 5, it was found that by adding gentio-oligosaccharides to beef stew, the taste thickness can be imparted and the flavor can be improved. In addition, Examples 4-1 to 4-5 were given richness along with the thickness of the taste. Of the samples to which gentio-oligosaccharide was added, Example 4-3 to Example 4-5 had a remarkable effect of imparting taste thickness, but Example 4-4 and Example 4-5 were rich. The effect of imparting taste was inferior to other examples. Example 4-2 and Example 4-3 had the best balance of thickness and richness, and were the most appreciated beef stew.

(Test Example 5) <Flavor improvement of tomato sauce>
Gentio-oligosaccharide-containing carbohydrates (trade name: “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.) are added to and mixed with commercially available tomato sauce so that the gentiobiose content is 0.021% by mass and 0.042%, respectively. Thus, Example 5-1 and Example 5-2 were prepared. Moreover, the commercially available tomato sauce itself was used as Comparative Example 5-1. The tomato sauces of Examples 5-1 and 5-2 to which gentio-oligosaccharide was added had a rich flavor and a good flavor as compared to Comparative Example 5-1 in the gentio-oligosaccharide non-added section. .

(Test Example 6) <Improvement of flavor of Hayashi sauce>
Gentio-oligosaccharide-containing saccharides (trade name: “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.) are added and mixed with commercially available Hayashi sauce so that the gentiobiose content is 0.021% by mass and 0.042%, respectively. Thus, Example 6-1 and Example 6-2 were prepared. Moreover, the commercially available Hayashi sauce itself was made into Comparative Example 6-1. Compared with the comparative example 6-1 of the gentio-oligosaccharide non-addition zone, the coconut sauce of Examples 6-1 and 6-2 to which the gentio-oligosaccharide was added increased in the thickness of the body and taste, and the salty taste also increased. It had a flavor.

(Test Example 7) <Improvement of curry flavor>
Example 7-1 and Example 7- were prepared by adding and mixing gentiobiose (crystals) to a commercially available retort curry (medium spicy, no onion saute added) so as to be 0.021% by mass and 0.042%, respectively. 2 was prepared. In addition, a commercially available retort curry was used as Comparative Example 7-1. Furthermore, Example 7-3 was prepared by adding and mixing 0.021 mass% of gentiobiose (crystal) and 0.175 mass% of glucose. Gentiobiose (crystal) was prepared by fractionating and crystallizing a disaccharide fraction of a gentio-oligosaccharide-containing saccharide (trade name “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.).

  In the retort curry of Examples 7-1 and 7-2 to which gentiobiose was added, the thickness of the taste was improved as compared with Comparative Example 7-1 in the gentiobiose non-added group, and the spice feeling was further enhanced. In addition, the retort curry of Example 7-3 to which gentiobiose and glucose were added was improved in sweetness as compared to Examples 7-1 and 7-2, and the taste was more uniform and the balance was improved.

Claims (6)

An onion saute substitute for stewed sauce containing gentio-oligosaccharide as an active ingredient. The onion saute substitute according to claim 1, wherein the stewed sauce is one selected from curry, white stew, beef stew, hayashi sauce, meat sauce, and tomato sauce. It is characterized by adding 0.001 to 0.15% by mass of gentio-oligosaccharide to the mass of the stewed sauce to one kind of stewed sauce selected from curry, white stew, beef stew, hayashi sauce, meat sauce, tomato sauce A method of making stewed sauce. The manufacturing method of the stewed sauce which adds 0.001-0.15 mass% with respect to the mass of a stewed sauce to a stewed sauce, and also performs retort processing .   A flavor improver for stewed retort sauce characterized by containing a gentio-oligosaccharide. The flavor improving agent for retort stew sauce according to claim 5 , wherein the gentio-oligosaccharide is gentiobiose.