JPH0332351B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing concentrated processed foods such as concentrated soup, concentrated curry, and concentrated stew, which have improved operability and quality during the manufacturing process. The scorch that sometimes occurs,
This invention relates to a method for producing a concentrated type processed food that can prevent non-uniformity in boiling and can be uniformly dispersed and dissolved without forming lumps even when diluted with water for consumption.

Conventionally, when preparing processed foods such as soups, stews, and curries, raw materials consisting mainly of starch, such as wheat flour roux, and raw materials consisting of ground vegetable materials, such as tomato puree, seasonings, spices, etc., are mixed in advance. By thoroughly cooking the rice while stirring in an open pot (so-called simmering process), the starch is gelatinized to obtain the desired viscosity and flavor is added. It was customary to subject it to sterilization treatment.

However, when trying to prepare a so-called concentrated type of processed food that is diluted with water by pouring water into the food using the above conventional method, it is necessary to evaporate a large amount of water in the raw material during the simmering process, which requires a long simmering process. In addition, the starch concentration in the raw material is originally higher than that of straight products, so
The viscosity of the material increases appropriately during the boiling process.

As a result, the stirring operation was hindered, the degree of simmering became uneven, and even scorching occurred due to the degree of local heating.

Effectively eliminate these deficiencies in the previous law,
Furthermore, the method of the present invention has been proposed as a method for obtaining a high quality concentrated processed food that does not form lumps even when diluted with water during restoration.

That is, the gist of the method of the present invention is to prepare a starch-based raw material such as a wheat flour roux, and to separately boil raw materials consisting of vegetable raw materials, seasonings, spices, etc., and then to prepare the same product. After cooling the temperature to below 70℃, the two raw materials are mixed without gelatinizing the starch, and after being pulverized if necessary, the mixture is scraped off and passed through a heat exchanger for heating or cooking. This is a method for producing a concentrated processed food, which is characterized by sterilization.

Hereinafter, a method for carrying out the present invention will be explained in detail.

First, the concentrated type processed food that the present invention is intended to produce is a concentrated type that requires dilution by pouring water before eating, and is suitable for use in soups such as potage soup, potato soup, beef stew, cream stew, etc. These are starch-containing processed foods such as stews and curry.

Examples of starch-containing forms include the use of starch-based raw materials, such as so-called wheat flour roux or roasted wheat flour, which is obtained by heating and roasting wheat flour in oil and fat.

The present invention is characterized in that these starch-based raw materials are prepared according to conventional methods, and that raw materials consisting of vegetable raw materials, seasonings, spices, etc. are separately boiled.

Previously, starch-based raw materials were also mixed and boiled, which resulted in the viscosity of the ingredients becoming excessively high and hindering stirring operations, resulting in scorching and uneven boiling. .

The above-mentioned defects could be completely eliminated by boiling raw materials made of vegetable materials and the like without mixing raw materials mainly consisting of starch, as in the present invention.

In the present invention, next, after cooling the temperature of the raw material after the boiling treatment to 70° C. or lower, a raw material mainly consisting of starch is added and mixed with stirring until the material is sufficiently dispersed.

The above cooling treatment of the present invention is performed to prevent gelatinization of starch that occurs when both raw materials are mixed,
When the two are mixed without performing the same cooling process, the starch is partially gelatinized and the viscosity rapidly increases before the two are sufficiently stirred and mixed, resulting in an extremely non-uniform overall result. This results in a gelatinized state, which causes lumps to form during water injection restoration. In the present invention, both materials are sufficiently stirred and mixed without causing gelatinization of the starch.

Please note that the temperature of the starch-based raw materials is 70℃ before mixing.
If the starch exceeds 70°C, it is preferable to cool the product to a temperature of 70°C or less before mixing, in order to thoroughly prevent starch from gelatinizing.

Thereafter, in the present invention, this is pulverized non-uniformly using a pulverizer, if necessary. The crusher used here is preferably one having a so-called straining function.

Through this grinding process, starch-based raw materials such as wheat flour roux are uniformly dispersed in other raw materials in a fine state.

This pulverization process is effective in efficiently carrying out the heat treatment using the scraping type heat exchanger, which will follow, and in addition, it also makes the degree of heating uniform, which is preferable because it allows the starch to gelatinize evenly as a whole. It can be called processing. The same crushing process is also an effective measure for obtaining foods with a smooth texture and no graininess.

Next, in the present invention, the pulverized raw material is made to flow through a scraping-type heat exchanger, and heated while being stirred to perform cooking or sterilization.

The scraped-type heat exchanger used in the present invention is a relatively small-diameter tube heat exchanger, and a rotor is provided in the center of the tube along the flow direction of the material to be heated. It has a rotating blade that can scrape off deposits from the inner wall surface via a stirring rod.

Further, the object to be heated is forced to flow through the pipe using a pump.

The raw material carried into the scraping type heat exchanger with the above function is scraped by the blades so that it does not stick to the inner wall surface, and the stirring action by the stirring rod creates turbulent flow inside the pipe. Therefore, it is heated evenly and efficiently.

As a result, the starch in the raw material is gelatinized uniformly in a short time, and the increase in viscosity is caused by heat treatment.
Unlike cooking in an open pot, cooking is done in a fluid state, so you can expect a uniform simmering effect with moderate control, and no charring at all.

In the present invention, the heat treatment using the scraped type heat exchanger can be carried out as cooking equivalent to the conventional simmering process by adjusting the set temperature and holding time, or it is possible to carry out sterilization treatment in addition to the same heat cooking. Both are possible.

In other words, if you intend to cook, the temperature is 80-110℃.
Heat treatment is performed for about 5 to 15 minutes at 120 to 150°C for about 2 seconds to 6 minutes when sterilization is intended.

In addition, when the heat treatment is carried out as heating cooking, it is necessary to transfer the cooked raw material to a sterilization process such as retort treatment and perform sterilization treatment. However, if the object to be heated is a so-called acidic food with a P.H. of 4.5 or less, heating at 95 to 6°C for about 2 minutes or more can also have a sterilizing effect. According to the invention,
Since the increase in viscosity of the raw material during heat treatment is appropriately suppressed, there is no problem in the raw material transfer process or the filling process into retort pouches and the like.

In the concentrated type processed food of the present invention obtained by the above method, the starch contained therein is uniformly dispersed,
Moreover, because it is gelatinized evenly and sufficiently, there is no syneresis phenomenon even after long-term storage, and even when diluted with water, it is easily dispersed and dissolved without forming lumps, and the texture is also grainy. It is preferable as a salad.

As described in detail above, according to the present invention, it is possible to obtain a high-quality concentrated type processed food without causing charring or non-uniformity in stewing, and the deficiencies of the conventional method are generally overcome. It is a method that makes an extremely large contribution to this industry.

Example 1 100 parts of wheat flour and 100 parts of butter are heated at 110°C for 10 minutes to prepare a flour roux.

Meanwhile, 2 parts onion, 40 parts frozen sweet corn,
Boil 5 parts of whole milk powder, leftover sugar, 4 parts of salt and other seasonings, and 45 parts of water at 98-100℃ for 10 minutes. then this
Cool to below 70°C, then add 8 parts of the flour roux prepared at a temperature of 60°C to this, and stir until the flour roux is sufficiently dispersed.

Next, this is pulverized by a pulverizer having a straining function to uniformly disperse the flour roux in a fine state.

Next, this is carried into a scraping type heat exchanger set at a heating temperature of 140°C, and discharged after 3 seconds to gelatinize the wheat flour starch and perform sterilization treatment to produce the concentrated corn according to the present invention. Got the soup. Next, this was aseptically filled into a paper container and sealed to produce a product.

Example 2 125 parts of 30 parts of wheat flour, 40 parts of lard, and 6 parts of curry powder
Heat at ℃ for 25 minutes to make a curry roux.

Meanwhile, 35 parts of onion, 1 part of garlic, 2 parts of ginger
and 2 parts of lard are thoroughly stir-fried, then add 10 parts of sugar, salt and other seasonings, apples, 10 parts of tomato paste, 1 part of spices, and 50 parts of water.98
Simmer at ~100℃ for 10 minutes.

Next, add 40 parts of cold water (5-10℃) and bring the temperature to 70.
The temperature shall be below ℃.

Add 20 parts of the above-mentioned curry roux to this, adjusting the temperature to 60°C, and stir until the curry roux is sufficiently dispersed.

Next, this was crushed using a crusher with a straining function to disperse the curry roux in a fine state, and then it was transferred to a scraping type heat exchanger set at a heating temperature of 110℃, and after 2 minutes. By discharging, the flour starch is gelatinized. Separately, potatoes, carrots, onions, and beef are fried as ingredients for curry, then filled in a can, filled with the above curry sauce, sealed, retorted, and sterilized at 121°C for 40 minutes, according to the present invention. A concentrated curry was obtained.

Claims (1)

[Claims] 1. When producing processed foods such as concentrated soups, stews, and curries, we prepare starch-based raw materials such as wheat flour roux, and separately simmer raw materials consisting of vegetable raw materials, seasonings, spices, etc. After that, the temperature of the product is cooled to below 70℃, the two raw materials are mixed, and after being pulverized if necessary, this is passed through a scraping type heat exchanger to be heated or sterilized. A method for producing a concentrated type processed food, characterized by: