JPH04121160A - Retort-treated acid seasoning and processed food - Google Patents

Abstract

PURPOSE:To obtain the subject seasoning free from lowering of its viscosity even after a long-term storage and excellent in shelf life by using a chemically modified starch in combination with xanthan gum, etc., and applying retort treatment thereto and to produce the subject processed food using the above- mentioned seasoning. CONSTITUTION:An objective seasoning and processed food obtained by using a chemically modified starch (preferably ether derivative or ester derivative of starch) in combination with one or more of xanthan gum, locust bean gum, gellan gum, tamarind seed gum and bur gum.

Description

Detailed Description of the Invention (a) Industrial Application Field The present invention relates to a retorted acidic seasoning that does not decrease in viscosity even after being retorted and stored for a long period of time, and a retorted processed food using the acidic seasoning. Regarding.

(b) Conventional technology Recently, in order to preserve various seasonings and foods for a long time, it has become common to put them into packages such as pouches or cans and to produce them by retort processing. etc.) are sterilized at high temperatures and their viscosity decreases rapidly.
As a result, a decrease in food intake, syneresis, and oil-off occur,
Significantly reduce product value. This tendency is particularly strong in sauces with a low pH such as tomato-based sauces and sweet and sour pork that use vinegar.

In order to overcome these drawbacks, various methods have been devised in the past, such as xanthan gum, locust bean gum, guar gum, and tara gum.

Examples include a method in which one or more of karaya gum, pectin, and red algae extract are used in combination (Japanese Patent Application Laid-Open No. 136932/1983). However, this method does not apply to neutral foods (around pH 7).
However, it was not possible to prevent the viscosity from decreasing in acidic foods such as sweet and sour pork and boiled epichili sauce (the pH of the seasoning liquid is about 3 to 5).

In addition, as starch for retorts, hydropropylated high amylopectin starch derivatives (Japanese Patent Publication No. 51-76375) and hydropropylated high amylose starch derivatives (Japanese Patent Publication No. 54/1986) are used.
-3704), acetylated starch (Special Publication Showa 6O-578
25), but all of these methods aim to give starch a thin-thick property, with the aim of finding practical applicability such as long-term storage after retort processing. In fact, it cannot be found to be useful for long-term storage.

(C1 Problems to be Solved by the Invention The present invention provides retorted acidic seasonings and acidic seasonings that do not cause a decrease in viscosity even when subjected to heat during retort processing or are stored for a long period of time, and do not impair texture or appearance. The purpose is to obtain retorted processed foods using ingredients.

fd) Means for solving the problem As a result of intensive research to achieve the above object, the inventors have
By using modified starch as the main binder without using the starch used in conventional methods (such as starch starch or wheat flour), and using one or more of xanthan gum, locust bean gum, gellan gum, tamarind seed gum, and guar gum as stabilizers, It has been found that stable foods can be obtained even after retort processing and long-term storage.

The present invention was completed based on such knowledge, and is a retorted acidic seasoning and an acidic seasoning characterized by using a modified starch together with one or more of xanthan gum, locust bean gum, gellan gum, tamarind seed gum, or guar gum. It is a retorted processed food using ingredients.

The modified starch referred to in the present invention is hydroxypropyl.

Starch substituted and/or crosslinked with epichlorohydrin, phosphoric acid, adipic acid, acetic acid, etc.

These can be used alone or in combination, and are effective in an amount of 0.5% or more and 30% or less relative to the seasoning.

Regarding stabilizers, they are generally effective against modified starch in the range of 0.1 to 50%, although this depends on the type of stabilizer, the pH of the seasoning liquid, the salt concentration9, the type of food material, and other factors. .

The preparation method is the modified starch and stabilizer shown above.

Further, if necessary, seasoning 9 salt, spices, etc. are dispersed in water, swollen or dissolved by means such as heating, and then uniformly mixed using, for example, a homomixer, to obtain the desired acidic seasoning.

Next, the seasoning obtained in this way or mixed with ingredients and cooked is placed in a normal sterilizable package such as a pouch or can, and sealed as is or after degassing, and the following is carried out in the usual manner. For example, the pressure is 0.8-2
．． A retorted acidic seasoning or processed food is obtained by performing sterilization treatment using superheated steam, saturated steam, hot water, etc. at a temperature of 115 to 135° C. at a rate of 3 kg/am” for an appropriate time.

In the present invention, the acidic seasoning is tomato sauce.

demi-glace sauce, chili sauce, dressing sauce,
Sweet and sour sauce, vinegared miso, and other tomato-based seasonings, seasonings with vinegar or citrus juice added, and other similar products with a pH of about 3 to 5, and processed using acidic seasonings. The foods that use these sources are cows and pigs.

Chicken, sheep, horse, and other livestock meat, carrots, and potatoes.

Tomatoes, onions, cabbage, peppers, and other vegetables,
Refers to foods whose main ingredients are shrimp, octopus, squid, salmon, tuna, clams, oysters, and other seafood, such as sweet and sour pork,
Boiled in epichili sauce, marinated seafood, sweet and sour meatballs, and vongole rososo.

Examples include meat sauce, fried chicken with sweet and sour sauce, and mapo tofu with one piece of fish and meat (a delicious stir-fry of pork and vegetables).

(e) Examples Examples 1 to 4 and Comparative Examples 1 to 3 According to the formulations in Table-1 and Table-2, add 30 g of sesame oil to a wok.
Heat g, add chopped garlic, green onion, and ginger, and add the soaked shrimp.

To this, add tomato stingy medium fubu, sugar, 1 table salt, and sake.

Dissolve the bean paste, modified starch, and stabilizer in water, heat to 85°C, mix evenly with the seasoning liquid, and bring to a boil. 100 g of each of the obtained shrimp boiled in chili sauce was sealed in a pouch and subjected to retort treatment at 120° C. for 20 minutes.

As an evaluation method, the viscosity (20°C) before retorting, after retorting, and after storage at 40°C for 2 months was measured using a B-type viscometer, and each was expressed as a relative value (viscosity index). In addition, the texture when actually eaten was evaluated by 12 expert panelists. The results are shown in Table-3.

Table Composition table of simmered in epichili sauce - 3 Results table (simmered in epichili sauce) Texture 2 〇...Good △...Good texture and Comparative Examples 4 to 6 According to the formulations in Tables 4 and 5, pour soy sauce, sake, and ginger juice over 2C11 cubed pork, let it stand for 30 minutes, and then lightly soak it in oil. (Tan) (
(used by mixing with soup stock).

Heat 8g of oil in a wok and fry onions, bamboo shoots, carrots, and shiitake mushrooms. Further, add soy sauce, sugar, chemical seasonings, vinegar, modified starch and stabilizers to the pork in hot water (Tan).
Dissolve in (soup stock), heat to 85℃, add seasoning liquid mixed evenly, and bring to a boil.

Seal 180g of the obtained sweet and sour pork in pouches and heat at 12 (°C).
Retort treatment was performed for 30 minutes.

As an evaluation method, the viscosity was measured before sterilization, after sterilization, and after storage at 40°C for 2 months using a B-type viscometer (20°C), and each was expressed as a relative value (viscosity index). Also specialized panel 1
The texture when actually eaten by two people was also used as an evaluation criterion. The results are shown in Table-6.

] Composition table for sweet and sour pork - 6 Results table (sweet and sour pork) Texture: ○...good △...good texture According to , even when acidic seasonings with a pH of about 3 to 5 and processed foods using them are retorted, there is almost no difference in their viscosity and texture compared to those that are not retorted, and they have excellent storage stability. characterized by the effect of

Claims (2)

[Claims] (1) A retorted acidic seasoning and a retorted processed food using an acidic seasoning, characterized in that a modified starch is used in combination with one or more of xanthan gum, locust bean gum, gellan gum, tamarind seed gum, or guar gum. (2) The retorted acidic seasoning and the retorted processed food using the acidic seasoning according to claim 1, wherein the modified starch is an ether derivative and/or an ester derivative of starch.