JPH0443629B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention adds cyclodextrin,
Regarding a method for producing retort food that is heat sterilized at a temperature of 100°C or higher, the purpose is to obtain a retort food that does not generate retort odor or burnt odor, has little browning, and has excellent flavor and quality. Soy sauce, soy sauce moromi, miso, miso, sake, vinegar, fermented seasonings, and liquid stock not only add aroma, flavor, and richness to dishes, but also have the effect of eliminating odors from food ingredients, so they are used in various dishes. Widely used. On the other hand, in recent years, various types of retort foods have come onto the market, but even if you use the seasonings mentioned above to prepare foods with excellent aroma and flavor, the shelf life of the food contents is limited. In order to improve the flavor, after filling and sealing the retort pouch, heat sterilization treatment (hereinafter referred to as retort treatment) in which the temperature of the product is held at a temperature higher than 100℃ for a certain period of time (hereinafter referred to as retort treatment) is performed, and the aroma created by adding seasonings before retort treatment. , the flavor or richness changes and disappears due to thermal decomposition, and unpleasant cooking odor occurs during retort processing, which is trapped in the pouch until the end and permeates and dissolves into the food. The taste of the cooked food was completely different from that of the unprocessed food, and the food had a unique and unpleasant retort odor and burnt odor.Also, the food was significantly discolored due to browning, and many of the products lost their commercial value. Therefore, the present inventors have attempted to maintain the excellent aroma and flavor obtained by adding seasonings such as soy sauce when retorted, and eliminate the retort odor.
As a result of intensive research to develop a method to prevent burnt odor and browning, we have found that cyclodextrin is added to food, and when it is filled and sealed in retort pouches, it is necessary to improve preservability. 100
I learned that even when retorted at temperatures higher than ℃, the resulting retort food has no unpleasant retort odor or burnt odor, has less negative effects from browning, and has excellent flavor and quality. , based on this knowledge, completed the present invention. That is, the present invention provides soy sauce, soy sauce moromi, miso, miso,
In the production of retort food containing one or more selected from sake, vinegar, fermented seasonings and liquid stock, cyclodextrin is added at 0.1% to the food.
This is a method for producing retort food, characterized by adding ~5% by weight and heat sterilizing at a temperature of 100°C or higher. Cyclodextrins are known to clathrate various compounds to produce stable clathrate compounds, and their use in several foods has been proposed. However, when this cyclodextrin is added during the production of retort food, it produces a very unpleasant retort odor.
There is no knowledge that it prevents the occurrence of burnt odor or browning. The present invention will be explained in detail below. First, the soy sauce used in the retort food that is the object of the present invention includes dark soy sauce, light soy sauce, tamed soy sauce, white soy sauce, and remanufactured soy sauce. Ground moromi, or moromi obtained by adding seasoning ingredients to it, and miso such as white miso, which is a type of rice miso,
Edo miso, Shinshu miso, Inaka miso from the barley miso family, Hatcho miso from the soybean miso family, Tame miso, Mixed miso, Kame miso, etc. Miso miso includes regular miso, miso seasoning, and alcohol-containing sweetness. Seasonings, etc., sake such as sake, grape wine, shochu, brandy, whiskey, etc., vinegar such as ordinary table vinegar, dressing, etc., and fermented seasonings such as soy sauce-like fermented seasonings other than those mentioned above, Examples include salt-containing fermented seasonings, and liquid-based seasonings made from dried sardines, dried bonito flakes, etc., extracted with hot water or alcoholic water, and the like. The retort food in the present invention refers to foods such as simmered foods, tsukudani, and candied fish containing one or more seasonings selected from the above-mentioned seasonings, or seasonings such as kushiyaki and kabayaki drippings in a normal retort pouch or Easy to transport, obtained by filling and sealing a tin can and retorting at a temperature of 100°C or higher, preferably 110 to 135°C, for a sufficient time to sterilize at that temperature, for example, a few seconds to 25 minutes. It refers to heat-sealed foods with excellent shelf life. Next, it is known that there are three types of cyclodextrin to be added to retort foods in the present invention: α-type, β-type, and γ-type. It may also contain. The amount added is based on the weight of the retort food.
Add 0.1-5%. If the amount added is less than 0.1%, it will not be possible to prevent unpleasant retort odor and burnt odor from occurring during retort processing, and it will not be possible to suppress browning. On the other hand, when the amount is too high, it is not preferable because the flavor of the retort food becomes bland. The addition method may be spraying, dipping, coating, etc., and it is added to retort food or seasoning liquid. The addition time may be any time before retort processing, but preferably when the food is filled into retort pouches. The heating temperature during retort processing is 100℃.
As mentioned above, it is important that the temperature is preferably 110°C to 135°C. That is, at a temperature lower than 100°C, the sterilization effect of retort food cannot be sufficiently achieved, and therefore the storage life of retort food cannot be improved. According to the method of the present invention, by adding a small amount of cyclodextrin and heating to 100°C or higher, a high-quality retort food with good flavor and no unpleasant retort odor, burnt odor, or browning can be obtained. . EXAMPLES Hereinafter, the effects of the present invention will be specifically explained with reference to Examples. Example 1 Soy sauce 204c.c., powdered amino acid seasoning "Polyamy (manufactured by Taiyo Fish Industry Co., Ltd.)" 14g, sugar 53g, starch syrup 26g, sodium glutamate 8g, water 8g, sodium succinate 8g, sorbitol 42g, ginger powder 0.4g A kabayaki sauce seasoning was prepared with a blending ratio of 2 g of guar gum and 2 g of guar gum. To this, A; cyclodextrin “Nippon Shokuhin Kako Co., Ltd. Celldex CH-30”,
B: Dextrin “Kosou Chemical Co., Ltd.” C: Xanthan gum “Dainippon Pharmaceutical Co., Ltd.” D: Sucrose fatty acid Extel “Tokyo Kasei Kogyo Co., Ltd.” 1.0 each
% by weight and put this into an aluminum pouch (100g/bag)
After filling and sealing, the container was retorted at 120°C for 20 minutes. On the other hand, as a control, additive-free sample E was also subjected to the same treatment. Using a panel of 12 people, calculate the order sum of the intensities of the retort odors of A, B, C, D, and E, and use the ranking method (the strongest odor is ranked first) to determine the odor intensity. compared. The results are shown in Table 1.

[Table] The score column shows the total rankings given by the 12 panel members. In addition, the test column is for those for which a significant difference is recognized according to Kramer's test table (total rank is 25 to 47).
(No significant difference) is marked with *. From the results in Table 1, it is clear that cyclodextrin is effective in significantly removing retort odor. Example 2 A kabayaki sauce seasoning was prepared using the same formulation as in Example 1. 0.05 to 5% by weight of cyclodextrin "Nippon Shokuhin Kako Co., Ltd. Celldex CH-30" was added and mixed thereto, filled into a retort pouch (50 g/bag), sealed, and retorted at 121° C. for 4 minutes. As a control, a sample without cyclodextrin was prepared using the same formulation and method as above. The odor and browning of the kabayaki sauce seasoning obtained above were compared and examined. The results are shown in Table 2.

[Table] (Note) The symbols in the table are: - is almost absent, ± is extremely present, and + is slightly present.
ri and ri mean strongly present, respectively.
(Hereinafter, Examples 3 and 4 will be explained.
(same as above).
From the results in Table 2, cyclodextrin
In the category of the present invention in which 0.1 to 5% by weight is added,
It can be seen that a retort food containing kabayaki dripping seasoning can be obtained, in which retort odor, burnt odor, and browning are prevented, and the flavor and color are excellent. Example 3 Tsukudani was produced by a conventional method using 1 kg of commercially available tuna meat, 200 g of soy sauce, 50 g of sugar, 40 g of ginger, and 100 ml of ajirin as raw materials. After boiling, add 2% cyclodextrin to the product, fill it into a retort pouch (50g/bag) and seal it.
It was retorted at ℃ for 4 minutes. As a control, one without the addition of cyclodextrin was prepared using the same raw materials and method as above. The sensory and browning characteristics of the retort tsukudani foods obtained above were compared and examined. The results are shown in Table 3.

[Table] From the results in Table 3, the retort food of the present invention containing cyclodextrin does not generate retort odor or burnt odor due to retort processing, and has the effect of suppressing browning, compared to the control food. It can be seen that it is a high quality product with a good flavor. Example 4 50 c.c. of soy sauce, 30 c.c. of Ajirin, 5 c.c. of liquid "Bonicon" from Kitsukoman Co., Ltd., 1 g of sodium glutamate,
A seasoning liquid was prepared using a raw material composition consisting of 20 g of sugar and 20 c.c. of water. Next, the dried kelp was returned to water, and 100 g of the above-mentioned seasoning liquid was added to 100 g of kelp that had been cut into shapes and boiled down to obtain kelp boiled in tsukudani by a conventional method. 1% by weight of cyclodextrin was added to and mixed with the boiled tsukudani product, filled into a retort pouch (50 g/bag), sealed, and then retorted at a material temperature of 121° C. for 4 minutes. As a control, a sample without cyclodextrin was prepared using the same formulation and method as above. The organoleptic and browning characteristics of the retort food of the kelp tsukudani obtained above were compared. The results are shown in Table 4.

[Table] From the results in Table 4, the kelp tsukudani retort food of the present invention to which cyclodextrin has been added is:
Compared to the control, it was found that there was no retort odor or burnt odor due to retort treatment, that it had an effect of suppressing browning, had a good flavor, and was of high quality.

Claims (1)

[Claims] 1. In the production of retort food containing one or more selected from the group consisting of soy sauce, soy sauce moromi, miso, miso, sake, vinegar, fermented seasoning, and liquid stock, cyclodextrin is added to the food at a rate of 0.1 to 5%. weight%
A method for producing retort food, which is characterized by adding additives and sterilizing by heating at a temperature of 100°C or higher.