JP6784549B2 - Chickpea-containing retort food and its manufacturing method - Google Patents

Description

The present invention relates to retort foods such as curry, stew, and hayashi sauce containing chickpea paste, and a method for producing the same.

Various proposals have been made for retort pouch foods to improve the viscosity during eating. For example, in retort pouches such as curry and stew, flour roux is prepared at the initial stage of retort curry production, and the starch of the roux is prepared. A retort curry that is gelatinized to impart viscosity has been proposed (Patent Document 1). In addition, a retort curry in which flavor and viscosity are imparted by using a crushed potato as a starch other than wheat flour has also been proposed (Patent Document 2).

However, like wine, western liquor and sake, cooking allows the alcohol component to escape, adding only richness and umami to the sauce, and using vegetable protein to give a feeling of ingredients while eliminating the peculiar odor. In addition to cooking in a sauce that uses egg-wrapped ingredients before retort sterilization, add an amount of starch such as wheat flour, horse bells, and cornstarch to make it sufficiently viscous when eating. In the case of cooking by heating, there is a problem that the viscosity becomes too high and the filling suitability for the retort container becomes poor. Of course, wheat flour, potatoes, cornstarch, and other starches have to be cooked in order to be eaten, making raw food difficult.

That is, especially in retort pouch foods, there is a problem of filling suitability in the retort container, and it is necessary to have a low viscosity at the time of filling so that the retort container can be easily filled. There are seemingly contradictory demands that one is preferred.

Therefore, although there are conventionally viscous retort pouch foods at the time of eating as described above, since these foods have high viscosity even at the time of filling, for example, the filling speed is slowed down at the time of filling, and as a result, the filling is performed. It is supposed to accept the disadvantages such as the production speed being forced to decrease.

Japanese Unexamined Patent Publication No. 2003-259845 Japanese Unexamined Patent Publication No. 2001-224346

According to the present invention, an unnecessary flavor is filled in a container during retort sterilization after filling the container by heating and mixing cooking before filling the retort container of the retort sterilized food and vaporizing unnecessary flavors and components. Provided are a sauce and a method for producing the same, which can be imparted with appropriate viscosity at the time of eating rather than at the time of filling the container and have an appropriate entanglement.

The present inventors are retort-packed foods that have an unnecessary scent and necessary cooking before being filled and sealed in a container, but are not highly viscous until filled, but develop sufficient viscosity when eaten after retort sterilization. As a result of researching (hereinafter, also simply referred to as retort food), it was found that this problem can be solved by imparting viscosity using paste-like chick beans containing an amount that imparts appropriate viscosity at the time of eating. It was found that the present invention was made. That is, according to the present invention, even if the food contains an amount of chick beans that imparts viscosity during eating, the food containing the chick beans has a low viscosity and does not hinder the filling of the retort pouch, and can be filled properly. On the other hand, when the package is opened and eaten after retort sterilization (hereinafter, also simply referred to as retort), the viscosity is increased as compared with that before filling, and as a result, the appropriate viscosity is imparted. ..

That is, the first aspect of the present invention is a retort pouch food containing 25% by mass or less of a fat and oil raw material in the chickpea paste and the sauce portion, which has an improved viscosity as compared with that at the time of filling (excluding foods composed of a gel-like composition). Regarding. In addition, the present invention is preferably a retort sauce, and more preferably a curry, stew, hayashi rice, or pasta sauce. Further, the present invention preferably does not contain a thickening polysaccharide.

The second aspect of the present invention relates to the first aspect of the present invention, wherein the chickpea paste is 5 to 40% by weight of the sauce portion of the retort-packed food excluding the ingredients.

A third aspect of the present invention relates to a retort food product according to the first or second aspect of the present invention, wherein the amount of the chickpea paste is larger than the amount of the starch raw material other than that derived from chickpea.

A fourth aspect of the present invention relates to a retort food product according to any one of the first to third aspects of the present invention, which comprises a volatile component-containing raw material.

A fifth invention is a manufacturing method of the retort food, a method of manufacturing characteristics and, Relais Toruto food in that it comprises the following 1) to 3) of the process.
1) The process of adjusting the chickpea paste,
2) Before sterilization, the chickpea paste and, if necessary, the raw material for the pre-sterilization sauce are dispersed in water equivalent to or more than the blending amount of the chickpea paste and heated and mixed at 60 ° C. or higher and lower than 100 ° C. The process of adjusting the sauce and
3) A step of filling a container with at least the pre-sterilization sauce, sealing the container, and then performing retort sterilization.

A sixth aspect of the present invention is that in the fifth aspect of the present invention, a chickpea paste obtained by immersing dried chickpeas in water to soak them in water and crushing the drained chickpeas is used. The present invention relates to a method for producing a retort food product.

A seventh aspect of the present invention is the sixth aspect of the present invention, wherein when the dried chick beans are immersed in water and soaked in water, the temperature of the immersed water is heated to 80 ° C. or higher. The method for producing a retort food product according to claim 6.

An eighth aspect of the present invention is the production of a retort food product according to any one of the fifth to seventh aspects of the present invention, wherein the volatile component-containing raw material is added before heating and mixing in the pre-sterilization source preparation step or during heating and mixing. Regarding the method.

In the chickpea paste and the sauce containing 25% by mass or less of the fat and oil raw material in the sauce part, by heating and mixing and adjusting this at a predetermined temperature, in the present invention, the food consisting of the chickpea itself or the chickpea crushing Compared to known retort pouch foods, including chickpeas, the container before retort sterilization can be given a viscosity that allows it to be appropriately entangled with other ingredients such as rice when eating after retort sterilization. When filling (pouch, etc.), the low viscosity provides the effect of excellent filling suitability.
By reducing the amount of fat and oil in the sauce portion to 25% by mass or less of the sauce portion, the effect of the fat and oil raw material, which has a large influence on the physical properties depending on the temperature of the sauce portion of the meal, is less likely to affect the viscosity imparted by the chick bean paste. can get.

Further, in the present invention, the spice feeling at the time of eating, such as the aroma, spiciness, and refreshing feeling of the blended spice, is more spicy at the time of eating than the retort food used as a starch raw material mainly composed of wheat flour, cornstarch, potato, cassava, etc. You can get the characteristic that you can feel strongly quickly.
Further, by adjusting the chickpea paste to 5 to 40% by mass of the sauce portion of the retort food, it is possible to obtain an effect that the appropriate viscosity and the flavor of the chickpea can be not felt.

For chick bean paste and retort pouch foods containing 25% by mass or less of fat and oil raw materials in the sauce part, the dispersibility of the mixed raw materials with the raw materials for the sauce is improved by heating and mixing the sauce before sterilization before sealing it in the container. Then, by sealing it afterwards, it is possible to obtain the effect that the flavor similar to that of cooking in the process of actually heating and mixing can be packed in a container as it is.

Further, in the preparation of the chickpea paste, by immersing the dried chickpeas in water and soaking the chickpeas in water, the paste can be produced in a short time, which makes it easier to adjust the paste into a paste, and further, the water temperature to be immersed is 80 ° C. By heating above, when chickpea paste is added to the raw material for sauce before sterilization, it is possible to control germs that impair the physical properties and flavor of raw materials such as ingredients other than chickpea paste. The crushing when preparing the chickpea paste is improved, and the effect that the particle size of the paste can be easily adjusted can be obtained.
In addition, by adding a volatile component-containing raw material in the cooking of the sauce before sterilization, it is possible to obtain an effect that the flavor that is not desired at the time of eating can be sealed without being included in the container.
The present invention will be further described below.

(Explanation of chickpeas)
In the present invention, chickpea (English name Chickpea) is a bean also known as galvanzo, which may be a curvy or daisy bean, or may be a raw bean, but is a dried chickpea. It is preferable that the chickpeas are further dried while leaving a thin film. The water content of dried beans is usually 10% by weight or less.
The shape of the dried chickpeas may be the shape of beans taken out from the pods after harvesting, or may be crushed or powdery, but unless it is raw beans, the following It is necessary to immerse in water as explained in.

(Chickpea paste)
In the present invention, the paste is produced from chickpeas. This chickpea paste is made by mashing or crushing raw chickpeas, or by immersing dried chickpeas in water and then mashing or crushing them to make them soft and smooth.

The soft and smooth state means a state in which the material passes through a sieve having a mesh size of 5 mm, preferably a state in which it passes through a mesh size of 3 mm, contains water, and can be easily spread with a spatula or the like. Then, it is more preferable that the thin skin is removed and the thin skin is also ground or crushed.

(Physical properties of chickpea paste)
If the viscosity of "chickpea paste" is such that when scooped up with a spoon, a convex state can be confirmed for 5 seconds or more, and the surface is instantly flat at the side height of the spoon like puree. Good.
In order to achieve the above viscosity, for example, the weight of chickpeas dried to 10% or less is "1", and the state after crushing is the water supplied to the chickpeas by dipping with the dried chickpeas. When the total amount (total weight) of the water that has not been supplied to the chickpeas before crushing is "1.5 to 2.5", the crushed product or the crushed product is included in the "thickened state". An example of "chickpea paste" is the one that has become.

Then, in order to keep the smoothness at the time of crushing and the crushed chickpeas uniform, the amount of water supplied to the chickpeas before crushing is 7 excluding the water originally contained in the dried chickpeas. It is preferably 50% or more, and more preferably 80% or more.
The total amount of chickpeas and water (the total weight of chickpeas dried to a moisture content of 10% or less is "1") may be 1.5 to 3.0, but from the appropriate crushing, 1 It is more preferably .8 to 2.3.

(How to make chickpea paste)
As for the chickpea paste, any manufacturing method can be used as long as the chickpea paste is made. As an example, as described below, in a state where the dried chickpeas are completely immersed in water, for example, after immersing them for 8 hours, the chickpeas that have absorbed the water are taken out and drained, and then a crusher (for example, It can be crushed to 3 mm or less with a fine crusher), and the chickpeas after crushing can be collected to obtain a chickpea paste. Grinding operations and functions can also be performed with or in place of crushing.

In addition, when the dried chickpeas are soaked, the chickpeas are drained, and then ground, the weight of the dried chickpeas is "1", and the weight of the chickpea paste is 1.5 to 2. A chickpea paste can be obtained by collecting the pasted chickpeas and the added water while mixing and stirring while adding water in the range of 5.

(Dip chickpeas)
To immerse the chickpeas in water as described above, by immersing them for 6 to 48 hours, not only the surface of the chickpeas but also the central part of the chickpeas contains an appropriate amount of water, which improves heat conduction and makes the container. Heat mixing in the cooking process before filling There is an effect that heat mixing in cooking becomes easy.
When immersing dried chickpeas in water, germs whose growth was controlled by low water content around the surface of the dried chickpeas may increase during the immersive process. It is desirable to immerse the water at a temperature of 0 to 40 ° C. Immersion at 0 to 15 ° C. is more desirable because it prevents an increase in the number of germs even if the immersion is for 6 hours or more.
Furthermore, by heating the water during the immersion of the dried chickpeas to 80 ° C or higher, it is possible to sterilize and control the germs that have increased during the immersion, and further improve the crushing when preparing the chickpea paste. The effect that the particle size can be easily adjusted can be obtained.

The dried chickpeas may be continuously soaked once, or the soaking may be interrupted once, drained, and then soaked in fresh water, and further drained. Subsequent immersion may be repeated. When the dipping is repeated, the container to be soaked and the amount of chickpeas to be soaked once can be changed as needed. The immersion time does not include the time during which the water is drained, and refers to the total time during the actual immersion.
Further, the water temperature at the time of immersion can be changed by changing the temperature of the continuously immersed water, but it may be heated with new immersion water after draining. In order to facilitate control of chickpea germs, the soaking water is preferably warmed in the latter half of the substantial soaking time, and the heating time at 80 ° C. or higher is preferably 1 hour or less.

(Draining after immersion)
Draining is a situation in which dried chickpeas are soaked and then taken out from the water used for soaking, or the water used for soaking is discharged so that the surface of the chickpeas is not actively brought into contact with water. If possible, for example, after the dried chickpeas have been soaked in water, they may be taken out of the container and then left in a basket or the like to remove water from the surface of the chickpeas. However, it may be positively dehydrated by centrifugation or wiped with a water supply cloth or the like.

(Crusher)
The crusher used for crushing raw or soaked chickpeas may be any device as long as it can crush raw or soaked chickpeas. When processing a small amount, a mill for coffee beans may be used, and for industrial use, a mycoloider (special machinery industry) mascoroider (masuko industry) that crushes like a stone mill, or a crushed product hits the cutter blade. The cutter mill to be crushed can be a mill high power shear crusher (Misho Industry), a rotary cutter mill (Nara Machinery), or the like.

In the chickpea paste obtained by immersing it in water and crushing it, the bean components and the like flow out or dissolve in water, and the paste itself exhibits the above-mentioned constant viscosity.
The chickpea paste obtained by pulverizing in this manner is appropriately removed from impurities with a filter cloth or the like and used.
(Retort food)

A retort-packed food is a food that has been sterilized by retort, and is used at 120 ° C. for 4 minutes or more, for example, 120 ° C. for 10 minutes, or 120 ° C. for 4 minutes in the center of the food or all of the contents inside the sealed container. It is a food in a sealed container that has been sterilized by pressurizing and heating it to a state where it receives the same amount of heat or more.
Any method may be used for retort sterilization. For example, superheated steam or hot water can be used.

(Chickpea paste and retort food containing 25% by mass or less of fat and oil raw materials in the sauce part)
The chick bean paste and the sauce containing 25% by mass or less of oil and fat raw materials in the sauce part and the ingredients to be blended as needed are retort-sterilized foods, and the retort-sterilized foods are taken from the retort container. It is a food that can be eaten as it is, sprinkled on rice, or cooked with other ingredients after being heated directly or as needed. Specific cooked products include curry, stew, hayashi rice, pasta sauce and the like.

(Retort food sauce department)
The retort-packed food sauce section is a sauce that has been retort-sterilized by blending at least chick bean paste, 25% by mass or less of fats and oils as the retort-packed food source section, and raw materials for pre-sterilization sauce, excluding ingredients in retort-packed foods. Refers to the part.
Further, when the chickpea paste is 5 to 40% by mass of the retort food sauce portion, it is possible to obtain an appropriate viscosity and the flavor of chickpea is not felt, and it is preferably 10 to 35% by mass. , It is more preferable because the sedimentation of the ingredients is suppressed before filling and the flavor of chickpeas is not noticeable.

The sauce portion of the retort food contains 25% by mass or less of fats and oils. The melting point of the fats and oils used tends to affect the viscosity of the sauce other than the fats and oils at the time of measurement, but if it is 25% by mass, it is less likely to affect the viscosity imparting effect of the chickpea paste, and if it is 15% by mass or less. Even if the fat is solid at room temperature, it has little effect on the viscosity, which is more preferable. The fats and oils contained in the sauce portion are preferably blended as a fat and oil raw material, but may be fats and oils obtained from ingredients such as high fats and oils ingredients in which the fats and oils are eluted by blending in the sauce. Examples of high-fat ingredients that are eluted in the sauce portion with a large amount of fat and oil include beef and pork ribs, meat dumplings made from minced meat, tuna fatty tuna, macadamian nuts, walnuts, and fried tofu.
The oil / fat content ratio of the sauce portion can be measured by a conventional method.

(Raw material for sauce before sterilization)
When filling a retort container as a retort food, the raw material containing the chickpea paste is prepared as a pre-sterilization sauce raw material.
This includes raw materials used in the pre-sterilization sauce adjustment process, such as water other than chickpea paste, other raw materials that can be cooked by heating in advance, starch raw materials and ingredients other than chickpeas, etc. There is. For example, the other raw material may be a powder or liquid raw material. These include liquid raw materials such as soy sauce, fruit juice, extracts, liquid fats and oils, powder raw materials such as spices such as sugar, salt and curry, and pigments.

(Ingredients for retort food)
The amount of ingredients is not limited as long as it can be eaten as a retort food, but since it is a food that can obtain the effect of the viscous sauce of chickpea paste, the actual amount of ingredients is The mass ratio is preferably 3 or less, and more preferably 1 or less with respect to the retort food sauce portion.

Examples of the ingredients include meat, seafood, vegetables, fruits, and the like, and the ingredients may be raw, processed by heating, or frozen. ..
Further, as the water used for the sauce before sterilization, broth or the like pretreated with ingredients or the like can also be used.

(Starch raw material)
The starch raw materials that can be blended in the present invention are crushed grains containing a large amount of starch such as wheat flour and rice flour excluding chick beans, starch made from corn, horse bell sardine, tapioca, etc., and modified starch obtained by cross-linking them. And so on.
The amount of these starch raw materials (excluding those derived from chickpeas) blended with the pre-sterilization sauce is the limit at which the effect of improving the viscosity of the chickpea paste can be recognized. Usually, the amount is smaller than the amount of chickpea paste.

(Explanation of ingredients)
The ingredients added to the sauce are solids that do not pass through a sieve with a mesh size of 5 mm, such as carrots, potatoes, gobos, red beans, soybeans, cabbage, onions, onions and other vegetables, beef, pork, chicken and other cut meats. Processed products such as minced meat and meat dumplings, processed products such as squid, asari, salmon, tara, crab and other seafood and seafood sardines, etc. Since it does not affect the viscosity of the sauce part, even chick beans can be used as ingredients.

(Ingredients for retort food sauce)
Ingredients in retort foods, whether contained in pre-sterilized sauce ingredients or ingredients that are prepared separately from the pre-sterilized sauce and filled in the retort pouch separately from the pre-sterilized sauce. Good.

(Ingredients containing volatile components)
The volatile component-containing raw material is a raw material that vaporizes or decomposes a specific component at 80 ° C. or higher, or causes denaturation by heating and mixing cooking at 80 ° C. or higher to adjust ingredients and the like. .. Specifically, it refers to a raw material whose flavor changes depending on whether the original raw material is retort-sterilized while being mixed and sealed without heating and mixing, or when the original raw material is heat-mixed and cooked and then sealed and retort-sterilized. Specifically, the raw materials whose flavor changes by heating and mixing in advance are various alcoholic beverages such as wine, whiskey, and sake, which can vaporize ethyl alcohol to leave only the taste and richness, and unique Ingredients such as vegetable protein that can be reduced by heating the aroma and flavor can be mentioned, and it is preferable to check the ingredients. Egg white, which is a raw material that is solidified by wrapping egg white in another material, is used as an ingredient. And so on.

Therefore, this volatile component-containing raw material is heated and mixed at 60 ° C. or higher and lower than 100 ° C. with stirring as described below, and the volatile component is added at 80 ° C. or higher at 80 ° C. or higher before or during the step of adjusting the pre-sterilization source of the chick bean-containing sauce. It is preferable to volatilize or heat and cook at 80 ° C. or higher separately from the pre-sterilization sauce to volatilize the volatile components so as not to leave the volatile components in the sealed container.

(container)
The container for filling the retort food may be a container that can be used for retort sterilization, and specifically, a container that can maintain the barrier property of the container at the heating temperature during retort sterilization may be used. Examples thereof include metal cans, bags containing aluminum foil, bags containing barrier films, and combinations of resin containers and films.

(Manufacturing method of retort food containing chickpeas)
The chickpea-containing retort food can be produced by a method including the following steps.
(1) Adjust the chickpea paste. The chickpea paste can be produced by the method for producing chickpea paste described above.

(2) Water (hot water) is mixed and dispersed with all or part of the fat and oil raw material, other raw materials such as starch raw material and ingredients, which are 25% by mass or less, based on the chickpea paste and the sauce portion obtained above. With stirring, heat and mix at 60 ° C. or higher and lower than 100 ° C. to prepare a sauce containing 25% by mass or less of the chickpeas and the sauce portion.

Further, in order to impart a viscosity suitable for filling by using flour other than chickpeas or modified starch while mixing, 60 ° C. or higher is preferable, and heating at 65 ° C. or higher reduces most of the coliform bacteria, 75. It is more preferable because most of the pathological coliforms are killed at ℃ or higher. Then, since the container is filled and sealed and then retort sterilized, it is preferable to heat and mix at a temperature lower than 100 ° C. in order not to destroy the flavor of the raw material due to further overheating, and the apparatus is simple and the workability is good.

(Chickpea paste)
The amount of water added is greater than or equal to the amount of chickpea paste to be blended. If 10 times the amount of water, preferably more than 6 times the amount of the paste, is added, the content of the chickpeas themselves becomes too small in the obtained sauce, and the effect is reduced even if the viscosity increases. It is not preferable because it does.
Further, the amount of the chickpea paste mixed in the sauce before sterilization is preferably 5 to 40% by mass of the chickpea-containing sauce portion excluding the ingredients.

This heating and mixing is heating for cooking for the sauce raw material, and specifically, it is also performed for sterilization and thickening suitable for filling the container before retort sterilization, so the time for heating and mixing. Is appropriately adjusted for this purpose. For example, it can be heated and mixed from room temperature to 90 ° C., kept at 90 ° C. for 5 minutes, then stopped by heating, and naturally cooled as appropriate.
Further, as already described, this heating and mixing step is indispensable because it contributes to the improvement of the viscosity at the time of eating by opening the retort package together with the pressure heating of the retort sterilization step described below.

(3) After the above heating and mixing, the container is appropriately filled with a sauce containing 25% by mass or less of the fat and oil raw material in the chickpeas and the sauce portion at a temperature suitable for filling the container, and other ingredients as necessary. The material and sauce are separately filled and sealed, and retort sterilization (retort sterilization at 120 ° C. for 4 minutes or more) is performed.
For example, it can be sterilized by heating under pressure in a retort kettle with superheated steam at 120 ° C. for 10 minutes.
In the temporary storage before filling, heating, cooling, and heat retention may be performed so that the temperature becomes constant as long as filling is possible. In addition, heating, heat retention, and cooling can be performed as appropriate during filling.

From temporary storage before filling to before retort sterilization, in order not to impair the physical properties of the ingredients in the sauce due to the influence of microorganisms, it is preferable to fill at 60 ° C or higher, and further, retort sterilization after filling. In order to start retort sterilization while maintaining 60 ° C. or higher even when temporarily placed for a certain period of time until the start, it is more preferable to fill at 70 ° C. or higher.
It is possible to fill and retort sterilize even at a temperature of 60 ° C or lower, but if it is filled after cooling to a room temperature of less than 40 ° C, the viscosity will further increase by the time of eating after retort sterilization. It is preferable because it has the effect of sticking.

(Heating and mixing cooking of sauce before sterilization)
Heat-mix the pre-sterilization sauce containing chick bean paste to make it physical properties that can be filled in the container, and change the physical properties of the sauce and ingredients filled in the container before retort sterilization. Although it can be done for the purpose of not having it, the viscosity before sterilization is preferably low because it is easy to prevent poor sealing of the container and it is easy to keep the filling amount constant, and the viscosity of the sauce part after retort sterilization is obtained at the time of eating. It is preferable that the viscosity is strong and that it is uniformly entwined with rice. In the sauce part containing chickpea paste and oil and fat raw materials of 25% by mass or less with respect to the sauce part, the sauce before sterilization is heated and mixed and cooked at 60 to 100 ° C or higher to make it more viscous than before filling. It has the effect of increasing. As a result, the filling is appropriate because the viscosity is low at the time of retort filling, that is, the retort food having a low viscosity but increased in viscosity at the time of eating after retort sterilization, and as a result, an appropriate viscosity is imparted. Can be obtained.

(Explanation of liquidity)
The chickpea-containing sauce obtained by heating and mixing at 60 ° C. or higher and lower than 100 ° C. obtained in the step (2) above exhibits a certain fluidity. The fluidity is obtained by the maximum load value obtained when a 300 m ² plate is pulled at 30 mm / min for 30 seconds in 100 g of the sauce before sterilization excluding the ingredients of the retort food. In this case, if the load value is large, the fluidity is poor, and the food is thick and easily entangled with other foods, or easily clogged when the container is filled. When the load value is small, the fluidity is good, and since the thickness is weak, it does not get entangled with other foods, but the container can be filled without clogging.

The chickpea-containing sauce obtained by heating and mixing at 60 ° C. or higher and lower than 100 ° C. obtained in the step (2) above shows a certain increase in viscosity before and after the heating and mixing in (2), but its width is wide. It is small and practically does not affect the filling of the retort container.
However, the sauce prepared by blending wheat flour, modified starch or the like instead of chickpeas shows a clear improvement in viscosity after the heating and mixing step of (2) above, and is inferior in filling suitability for retort containers.

(Characteristics of manufacturing method of retort food containing chickpeas)
Normally, in the case of sauce production in which retort sterilization is performed, it is sufficient that the container can be filled with the fluidity required for filling, so that it is sufficient that the paste and other raw materials can be mixed, and there is no need for heat mixing. If wheat flour or the like is heated and mixed at 60 ° C. or higher for cooking, it becomes viscous and loses filling suitability, so it is difficult to use for retort foods from the viewpoint of filling property.

The sauce containing the chick bean paste of the present invention has good fluidity before retort sterilization when retort sterilized without heating and mixing at 60 ° C. or higher, and the filling in the container is appropriate, but retort sterilization is performed. Even if the above is applied, the effect of increasing the viscosity is small, and even if the same amount of chick bean paste is added, there is a large variation in the increase in viscosity after retort sterilization, and it is possible to impart the viscosity at the time of predetermined eating. Have difficulty. However, although the details of the reason are unknown, when the retort sterilization is performed after cooking by heating and mixing at 60 ° C. or higher and lower than 100 ° C. as in the present invention, the fluidity is good before the retort and therefore the filling suitability is good. Although it can be easily filled, the sauce after retort sterilization has the characteristic that it becomes more viscous than wheat flour and has physical properties that are very associated with other foodstuffs.
Therefore, when the retort package is opened and eaten, the food having an appropriate viscosity is eaten. In addition to imparting viscosity, this is an important property that leads to, for example, improvement of the spiciness of foods.

(container)
The container for retort filled with the sauce may be any container as long as it can be sterilized by retort. For example, it may be a metal can or a barrier film packaging material.

(Eating)
The manufactured retort pouch food containing the chick bean paste is stored in a normal sales channel for a predetermined period after retort sterilization, and then reaches the consumer, and each consumer appropriately electronically electronically purchases the purchased retort pouch food by a conventional method. It is heated in a microwave oven or a water bath and served for eating. Usually, it is often eaten after about 48 hours or more after retort sterilization.

Next, the present invention will be described in detail by way of examples. The production of the chickpea paste used first will be described.
(Chickpea paste)
500 g of chickpeas (dried product with thin skin with a water content of 10% or less) was soaked in water at 5 ° C for 16 hours so that all the chickpeas were below the surface of the water, drained, and then the whole amount of chickpeas was drained with fresh water at 15 ° C. Water was added so as to be below the surface of the water and heated at 85 ° C. for 15 minutes. When the temperature reached 55 ° C. after extinguishing the fire, the immersion was terminated and the water was drained to complete the immersion step. The weight of the chickpeas that had completed the dipping step and were drained was 970 g.
The soaked chickpeas were crushed with a commercially available crusher to obtain 950 g of chickpea paste.

(Manufacturing sauce before sterilization)
Then, 10 g of salt, 10 g of curry powder and residual water were added to a predetermined ratio of the obtained chickpea paste to make the whole 1000 g.
For comparison, instead of chickpea paste, a sauce containing wheat flour, modified starch, etc. was also produced.
Details of the formulation are shown in Table 1 below.

(Heat mixing before retort sterilization)
The sauce having the above composition was placed in a pan, heated and mixed from 25 ° C. to 90 ° C., kept warm at 90 ° C. for 5 minutes, extinguished, and naturally cooled to 60 ° C.
200 g of a sauce cooled to 60 ° C. was placed on a plate and its viscosity was confirmed (this viscosity is referred to as "viscosity before retort sterilization at 60 ° C.").
Then, the sample was actually eaten and the taste was confirmed (this taste is referred to as "spicy feeling before retort sterilization").

(Retort sterilization)
200 g of the cooled sauce was filled in a commercially available aluminum foil pouch, and retort sterilization was performed at 120 ° C. for 10 minutes in a pressure kettle.
The retort-sterilized sauce was stored indoors for 48 hours, and the obtained sample was heated in a hot water bath for 5 minutes and then taken out to a plate to confirm the viscosity at 60 ° C. (This viscosity was confirmed as "60 after retort sterilization". ℃ Viscosity ”).

Then, another sample that had been kept warm in water at 20 ° C. for 5 minutes was taken out on a plate, and then the viscosity at 20 ° C. was confirmed (this viscosity is referred to as “20 ° C. viscosity after retort sterilization”).
In addition, in order to confirm the taste, under the same conditions as the above-mentioned condition for confirming the viscosity at 60 ° C after retort sterilization, the taste was confirmed by taking it out separately on a plate and actually eating it (this taste was confirmed after retort sterilization). "Spicy feeling").

Evaluation method of viscosity at 20 ° C and 60 ° C before and after retort:
Evaluation was made based on the following criteria.
Sensory evaluation criteria 1: Low viscosity Rice does not get entangled (filling suitability is very good)
2: Slightly low viscosity When sprinkled on rice, it gets entangled slightly (good filling)
3: Moderate viscosity When sprinkled on rice, it gets entangled moderately (filling is generally possible)
4: When sprinkled on highly viscous rice, much remains (poor filling)
5: Very viscous rice does not flow even when applied (filling suitability is very poor)

Evaluation method of spice feeling before and after retort Add 10g of curry powder and 10g of salt to 980g of water, stir and stir, and set the speed to feel the spice when sensualized at 60 ° C as "4", which is faster than that. When it was felt, it was set to "5", and as it gradually slowed down, the spice feeling was confirmed as "3", "2", and "1", and evaluated according to the following criteria.
Sensory evaluation criteria 1: Not easy to feel Spice feeling is strong 2: Slightly slow feeling Spice feeling is missing 3: Slightly slower than 4 Spice feeling is almost left 4: Spice feeling criteria 5: Fast feeling Spice The feeling is enhanced * Sensory evaluation panelists: Shown by the average value of the results performed by 8 people (Table 2)

When considering filling, the viscosity is preferably 2 or less.
On the other hand, the viscosity of the meal is best at 3, and unfavorable at 1 and 5.

[result]
Since the sauce of the present invention has a viscosity of 2 or less at 60 ° C. before retort sterilization, it can be said that it is suitable for filling a retort container.
On the other hand, it is recognized that the viscosity at 60 ° C. is increased after the retort sterilization, and therefore the spicy feeling is exhibited after the retort sterilization.
In the case of a sauce containing flour or modified starch instead of chickpeas, the viscosity has already increased at the stage of heating and mixing before retort sterilization, and the filling suitability is not satisfied. When these are intentionally filled and sterilized in a container, the opened sauce may be too viscous and does not feel spicy.

Therefore, the retort pouch food of the present invention uses curry powder, chick bean paste, and if necessary, wheat flour, red wine, rapeseed oil, and other raw materials to produce a retort curry that can easily fill the container with the sauce before sterilization. When it was heated to eat it and taken out of the container, the aroma peculiar to chick beans was suppressed, and the aroma of curry powder and red wine was special, even though the alcohol of red wine had volatilized. You can feel it, and while maintaining the proper viscosity that is entwined with the rice when eating, you can feel the richness peculiar to red wine while suppressing the peculiar flavor of chick beans, and the spiciness is fast and big, that is, it becomes strong. It becomes.

Claims (11)

Retort pouch foods containing 25% by mass or less of fat and oil raw materials in the chickpea paste and sauce portion, which have increased viscosity compared to when filled (excluding foods consisting of gel-like compositions) . The retort food according to claim 1, wherein the chickpea paste is 5 to 40% by mass of the retort food sauce portion excluding the ingredients. The retort pouch food according to claim 1 or 2, wherein the amount of the chickpea paste is larger than the amount of the starch raw material other than that derived from chickpea. The retort pouch food according to any one of claims 1 to 3, which comprises a volatile component-containing raw material. The retort food product according to any one of claims 1 to 4, which is a retort sauce. The retort food according to claim 5, which is curry, stew, hayashi rice, or pasta sauce. The retort pouch food according to any one of claims 1 to 6, which is characterized by not containing a thickening polysaccharide. A method of manufacturing a retort as claimed in any one of claims 7, following 1) to 3) the method of characteristics and, Relais Toruto food to include steps manufacture.
1) The process of adjusting the chickpea paste,
2) Sterilization in which the chickpea paste and, if necessary, the raw material for the pre-sterilization sauce are dispersed in water equivalent to or more than the blending amount of the chickpea paste and heated and mixed at 60 ° C. or higher and lower than 100 ° C. The process of adjusting the pre-source and
3) A step of filling a container with the pre-sterilization sauce, sealing it, and then performing retort sterilization. 1) The step of adjusting the chickpea paste is characterized by using the chickpea paste obtained by immersing the dried chickpeas in water, soaking them in water, and crushing the drained chickpeas. The method for producing a retort food product according to claim 8 . 1) The step of adjusting the chickpea paste is characterized by including a step of heating the temperature of the immersed water to 80 ° C. or higher when the dried chickpeas are immersed in water and soaked in water. The method for producing a retort food product according to claim 9 . The retort according to any one of claims 8 to 10 , wherein a volatile component-containing raw material as a raw material for a pre-sterilization sauce is added before or during heating and mixing in the above 2) pre-sterilization sauce preparation step. How to make food.