JPH08294376A - Preparation of canned sauce - Google Patents

Abstract

PURPOSE: To obtain a canned sauce having high storage stability without causing the browning of the sauce, the separation of oil and fat, etc., by sterilizing the sauce under rotation until the temperature reaches a specific level and then sterilizing in stationary state. CONSTITUTION: A sauce is filled in a can, sealed, thermally sterilized under rotation until the temperature reaches 110-115 deg.C and then thermally sterilized in stationary state. There is no trouble of browning, etc., of a sauce required to have whiteness such as white sauce.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing canned sauces by heat-sterilizing the sauces. To be more specific, by using a specific rotary heating sterilization method, it is possible to produce a high-quality canned sauce.

[0002]

2. Description of the Related Art Oils and fats, typified by white sources,
Sources containing cereals, milk components and / or water,
As a source of cooking, gratin and stew
For example, the demand for food is increasing with the recent shift to Western food. In order to conveniently use these sources, products having preservability such as canned foods and retort pouches have been devised.

However, in order to ensure the preservability of the canned product of sauces, it must be sterilized at a high temperature. Therefore, the quality such as browning, partial denaturation of protein, roughness due to aggregation, separation of oil and fats, etc. is required. Degradation occurs.

[0004] Therefore, as methods for improving these quality deteriorations, methods of suppressing browning by additives and methods of using substitutes for milk components are known, but these methods impair the flavor of sauces. Be done. As an attempt of sterilization method,
Method using microwave sterilization (JP-A-62-18677)
0) or the product temperature is once heated from 90 ° C to about 100 ° C, and then sterilized for a short time at a higher temperature (atmosphere temperature of 135 ° C) than when the product temperature is preheated (JP-A-54). Although 138165) and the like are known, the former requires a special device, and the latter has only the problem of suppressing browning by limiting only temperature and time, and neither can be expected to have a sufficient effect.

A method of high-temperature sterilization while rotating for improving heating efficiency is also known, but the separation of oil and fat was so severe that it could not be used as a product.

[0006]

When heat sterilization is performed,
In a method for producing a can of sauces containing a component which is easily discolored such as fats and oils and proteins, browning, separation of fats and oils, partial denaturation of proteins, variation in texture due to aggregation, etc. Get good source cans that won't happen. In particular, to obtain canned white sauce that does not cause browning even in the case of white sources such as white sauce.

[0007]

Means for Solving the Problems The present inventors have found that sources without the use of additives, milk component substitutes, etc. do not cause browning, separation of fats and oils, and have excellent storage stability. To get canned food
As a result of earnestly researching the heat and pressure sterilization method, as a result of discovering a method of performing rotary sterilization until the product temperature reaches 110 to 115 ° C. and then performing static sterilization, the present invention has been completed.

That is, according to the present invention, "In a method for sterilizing sauces by heating to produce a can of sauces, after filling the cans with the sauces and hermetically packaging, the product temperature is 110 to 115.
A method for producing a can of sauces, which comprises sterilizing by heating while rotating until reaching ℃, and then sterilizing by standing still. ".

In the case of sterilizing sources, there is no particular problem with retort pouches and the like that have good thermal efficiency and can be statically sterilized by static, but those with poor thermal efficiency, such as canned food, turn brown unless sterilized by rotation. Occurs. However, when such rotary sterilization is applied to sources having easily separable components such as fats and oils and proteins, there is a problem that the components are separated. There has been a problem that the rotary sterilization method cannot be directly applied to the sterilization of canned foods.

The present invention is based on the discovery of the new fact that when the temperature is 115 ° C. or higher, the easily separable components such as fats and oils and proteins are suddenly separated in the case of performing such rotary sterilization treatment. , A rotary sterilization method in which rotary sterilization is not performed at a temperature of more than 115 ° C. solves the above problems and eliminates browning and separation of fats and oils.
It enables the production of canned soot.

The sources of the present invention include oils and fats, flours,
Examples of sauces containing dairy ingredients and / or water include white sauce, brown sauce, pasta sauce, potage, salad sauce, curry, cream cheese sauce, hangari. -Source, Aurora source and the like. A typical example is a white source. White source
The soot consists of milk components such as milk and raw cream, animal fats and oils such as butter or vegetable oils and fats such as soybean oil and rapeseed oil, and starches containing starch such as wheat flour, etc. Water, salt, and seasonings such as pepper are added. According to the method of the present invention, full-scale canned white sauce using milk or raw milk can be obtained without using additives for quality improvement or substitutes for milk components. As a method for producing white sauce, a method is generally used in which fats and oils such as butter are heated to fry cereals, then spread with milk or the like, and boiled with stirring until the starch is gelatinized. In the case of canning, the one that is not completely cooked and the starch is non-gelatinized and has a high fluidity is better than the one that is cooked in advance and the gelatinized in this way from the viewpoint of work. Also desirable. Further, such sources are produced by homogenizing a mixture consisting of fats and oils, milk components and / or water, adding flours, heating and then homogenizing. One can also be used.

The above-mentioned sources are filled in a predetermined canned container, deaerated and sealed if necessary. After that, the product temperature is 110
Heat while rotating the container until it reaches ~ 115 ° C. The method of rotation is not particularly limited, and examples thereof include a method of rotating around the can axis, a method of rolling the can in the direction of the can axis, and a method of shaking the can back and forth. The heat and pressure sterilizer may be any one as long as the temperature and rotation can be strictly controlled.

Until the product temperature reaches 110 to 115 ° C,
Without rotation, heat efficiency is poor and sterilization time is required, and the source in contact with the can is browned, and the protein is partially denatured to make the source rough. On the other hand, if the rotation is continued beyond 115 ° C., the sterilization time is shortened to some extent, but the oil and fat are severely separated, and the food cannot endure eating.

Immediately after the product temperature reaches 110 to 115 ° C., the rotation is stopped. Then, it heat-sterilizes in the range of 118-125 degreeC. If heating is performed outside this temperature range, separation of oil and fat and browning occur. In the heat sterilization, the temperature and the heating time are adjusted according to the size of the canned container and the type of the source so that the product has an F ○ value of 4 to 12. The F ○ value is an integrated value of the heat-killing effect of bacteria on all the foods in the container in the heat sterilization step.

After sterilization, it is cooled. The cooling method is water cooling,
Examples of the method include forced cooling by blowing air and cold air, natural cooling, and the like, but such methods may be combined. Usually, water cooling is adopted, but in this case, it is efficient to perform water cooling to some extent (about 50 ° C.) and thereafter perform air cooling. However, in the case of cooling while rotating, it is necessary to stand still without rotating until the product temperature becomes 115 ° C. or lower.

[0016]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples.

Example A white source was manufactured using the materials having the following formulations.
First, mix butter, raw cream, and milk to 200 kg /
cm ² (Machine name: IZUMI FOOD MACHINERY HV-3A-20-22
The mixture was homogenized with S), heated to 60 ° C., mixed with wheat flour, and adjusted to have a viscosity of 200 cp. Then 150
It was homogenized by homogenization at kg / cm ² . Blending (total amount of sauce is 100% by weight) Butter 7% Raw cream 3% Milk 80% Wheat flour 10% The obtained sauce was filled in a can, deaerated and sealed, and then A test was conducted and the state of the product was judged from the following viewpoints. Product condition: O 2 No separation of oil and fat, no browning, smooth texture.

Δ Separation of oil and fat was observed, and browning was small.

▽ Although the separation of oils and fats is small, browning has occurred.

× Separation of oil and fat, browning are observed, and the texture is rough. (Test 1) The product temperature is 100, 105, 110, 115, 118, 121 by heating while rotating at a speed of 7 rpm.
After reaching ℃, stop the rotation, and after that, leave it still,
Heat sterilization was performed so that the maximum product temperature to be reached was 121 ° C and the F ○ value was 8. The results are as follows. 100 ° C 105 ° C 110 ° C 115 ° C 118 ° C 121 ° C ▽ ▽ ○ ○ △ × (Test 2) a. Heating while rotating at a speed of 7 rpm, stop rotation after the product temperature reaches 115 ° C, and thereafter Was sterilized by heating so that the F∘ values were 4, 8 and 12 with the ultimate product temperatures as follows.

Product temperature (maximum product temperature) 115 ° C. (Comparative Example 1), 118 ° C. (Example 1), 121
° C (Example 2), 125 ° C (Example 3), 130 ° C (Comparative Example 2).

B. With the following product temperature, while continuing rotation at 7 rpm, the maximum product temperature reached was set as follows, and heat sterilization was performed so that the F ○ values were 4, 8, and 12.

Product temperature (maximum product temperature) 115 ° C. (Comparative Example 3), 118 ° C. (Comparative Example 4), 121
° C (Comparative Example 5), 125 ° C (Comparative Example 6), 130 ° C (Comparative Example 7).

The results of Test 2 are shown in Table 1.

[0025]

[Table 1] Example 4 As the material, wheat flour 10%, butterfly 10%, and milk 80% were used. Heat the butter in the range of 100 to 120 ° C., add flour and stir well. When it becomes smooth, gradually add milk and melt it until it becomes viscous enough. The obtained white sauce was filled in a No. 7 can and rotated at a speed of 7 rpm until the product temperature reached 115 ° C. Thereafter, the product was allowed to stand at a maximum product temperature of 121 ° C and an F ○ value of 8. Placed and sterilized by heating. The obtained canned white sauce had no oily fat separation or browning, and the texture was smooth and good.

[0026]

[Effect] According to the present invention, when a canned product is produced from sauces containing a component which is easily browned or separated by heating of oil and fat or protein, it is necessary to sterilize by heating. Even with such heat treatment, no browning, separation of fats and oils, partial denaturation of proteins, variation in texture due to aggregation, etc. occur in the components in the canned food. In particular, even in sources that require whiteness such as white sources,
This is very advantageous because a canned white sauce can be produced without causing any browning or the like.

Claims (4)

[Claims] 1. A method for producing a can of sauces by heat sterilizing the sauces, filling the cans with the sauces, hermetically packaging, and rotating until the product temperature reaches 110 to 115 ° C. A method for producing a can of sources, which comprises sterilizing while heating, and then sterilizing by standing still. 2. The method for producing a can of sauce according to claim 1, wherein the sauce is a sauce containing fats and oils, flours, milk components and / or water. 3. The method for producing a can of sauce according to claim 1, wherein the sauce is a white sauce. 4. The method for producing a can of sauce according to claim 1, wherein the stationary heat sterilization is performed at 118 to 125 ° C.