JPH0928315A - Method for masking thermal sterilization odor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To mask the thermal sterilization odor of a processed food using a specific method without changing the kind of additive according to the kind or taste of the food or weakening the sterilization condition by adding a polydextrose to a processed food before thermal sterilization. SOLUTION: A food to be sterilized with heat is incorporated with 0.5-1.5wt.% (preferably 0.75-1wt.%) of a polydextrose. The food for the masking treatment is a thermally sterilizing food to be treated by retort sterilization, autoclave sterilization, UHT sterilization, etc., e.g. a cooked food such as curry or ODEN (Japanese hotchpotch), seasoning material such as meat sauce, processed meat food such as hamburger, cooked rice such as cooked polished rice, soup such as potage, dessert such as jelly, etc.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for masking heat sterilization odor, and more particularly to a method for masking heat sterilization odor by adding polydextrose to heat sterilization food such as retort food.

[0002]

2. Description of the Related Art Processed foods such as retort pouch foods have a high temperature heat sterilization step during the manufacturing process, so that the processed foods have a unique odor, so-called heat sterilization odor. Heretofore, as a method for preventing this heat sterilization odor, a method of adding spices, a method of suppressing the generation of heat sterilization odor by weakening the sterilization conditions, and the like have been used. However, in the former case, spices suitable for prescription of processed food are selected, but there is an inconvenience that the kind of spices to be added must be changed depending on the kind of processed food and its taste. In the latter case, sterilization is insufficient and there is a risk of spoilage. Further, the conventional method has a drawback that the masking effect is insufficient.

[0003]

The present invention overcomes the drawbacks of the conventional methods as described above, and does not have to change the additives added depending on the type of processed food or weaken the sterilization conditions.
It is another object of the present invention to provide a method for masking a heat sterilization odor that enables sufficient sterilization by a certain method and can be applied to foods that cannot be masked in the past.

[0004]

Means for Solving the Problems As a result of conducting research to solve the problems of the conventional method, the present inventor masked the heat sterilization odor by adding polydextrose to a processed food before heat sterilization. The inventors have found out what can be done and have completed the present invention. The foods to be used in the present invention are heat sterilized foods that are treated by retort sterilization, autoclave sterilization, UHT sterilization, drip sterilization and the like. These heat-sterilized foods may be liquid, semi-liquid, solid, or any mixture thereof, such as curry, hayashi, beef bowl base,
Cooked foods such as oden, meat sauce, seasoning materials such as mapo tofu, processed meat products such as hamburger and meatballs, cooked rice such as white rice, red rice, gome rice, fried rice, pilaf, consomme soup, potage etc. Examples include soups and jelly desserts.

Polydextrose is a water-soluble dietary fiber, and is known as a low calorie body material that is difficult to digest. The addition time of polydextrose may be any time before sterilization, the addition amount varies depending on the target food, but if the addition amount is small, the masking of heat sterilization odor is not sufficient, and if it is too large, it is peculiar to polydextrose. Since it has a sour taste, it may be 0.5 to 1.5% (weight, hereinafter the same) of the whole food, and preferably 0.75 to 1.0%.

[0006]

【Example】

Experimental Example 1 In this experimental example, polydextrose was added to consomme soup according to the concentration, and autoclave sterilization (1
20 ° C, 20 minutes), retort sterilization (121 ° C, 20
Min) and UHT sterilization (140 ° C., 3 seconds), and the presence or absence of heat sterilization odor was examined, and the results are shown in Table 1.

[0007]

[Table 1]

The results of all sterilization methods are shown in Table 1.
As is apparent from the above, the heat sterilization odor was no longer felt when the amount of polydextrose added was 0.5% or more. 0.5% to 1.5% because the sourness can be felt with an addition amount of 1.5% or more
Is appropriate.

Example 1 Preparation of Oden 5 parts of light soy sauce (weight, the same applies hereinafter), 0.2 part of salt, 0.8 part of sodium glutamate, 0.01 nucleic acid seasoning
Part, Sunlike (hereinafter referred to as SL) Katsuo M (San-ei Gen F.F.I Co. product) 0.2 part, SL Dashi Base (San-ei Gen F. F.I Co. product) 0.2 part, SL Combu Extract Powder ( Saneigen FFI product) 0.3
Part, 3.0 parts of 70% sorbitol solution dissolved by heating (control), and 1.0 part of polydextrose further added, and dissolved by heating, boiled egg, burdock roll, radish (separately boiled) Oitamono), chikuwa, and chikuwabu ingredients were filled in a can to make up 60% of the total amount, wrapped, autoclave sterilized (120 ° C, 20 minutes), left for 3 days, and then compared for the presence or absence of heat sterilization odor. did. As a result, it was confirmed that the one subjected to heat sterilization by adding polydextrose had almost no heat sterilization odor as compared with the product without addition, and the masking effect of heat sterilization odor by polydextrose was confirmed.

Example 2 Preparation of meat sauce 100 g of ground meat, 200 g of onion (chopped), 20 g of carrot (chopped), 30 g of margarine, 10 g of wheat flour, 200 g of tomato puree, 11 g of salt, sugar 1
6 g, sodium L-glutamate 3 g, spice 1.3
g, SL sauce (seasoning: Saneigen F.F.I. company product) 3.0 g, SL cheese seasoning (seasoning: Saneigen F.F.I. company product) 1.0 g, SL beef stock (seasoning: Saneigen FFI product) 7g,
Boiled 500 g to 1 kg (control) and 10 g of polydextrose were added to 1 kg.
Each of the boiled sardines was filled in a can, rolled, subjected to retort sterilization (121 ° C., 20 minutes), and allowed to stand for 3 days, and then the presence or absence of sterilizing odor was compared. The polydextrose addition section is
There was almost no unpleasant sterilizing odor compared to the control, and the masking effect of the heat sterilizing odor was confirmed.

Example 3 Preparation of green apple jelly 5.0 g of sugar, 20 g of fructose-glucose liquid sugar, 6 g of transparent apple juice (1/5), 0.25 g of citric acid (crystal), 0.2 g of apple flavor, and green pigment 0 1 g and 1.2 g of Gel Up WG-100 (gelling agent: manufactured by San-Ei Gen FFI Co., Ltd.) were added and dissolved by heating to 100 g (control), and further polydextrose 0.75.
After adding g and heating and melting, fill the container with
It was sterilized by hitting for 30 minutes, cooled with water, allowed to stand for one day and night, and compared for the presence or absence of sterilizing odor. The polydextrose-added group had almost no heating odor as compared with the control, and the effect of masking the heating odor could be confirmed.

Claims (1)

[Claims] 1. A method for masking the heat sterilization odor of a food, which comprises adding polydextrose in an amount of 0.5-1.
A method for masking a heat sterilization odor, which comprises adding 5% by weight.