JPH0975042A - Production of seasoned sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a seasoned sauce with scent secured effectively, excellent in flavor, quality and preservability by filling a container with a seasoned sauce containing spice(s) heat-treated under deaeratedly closed state and sealing up the container, and then by heat-sterilizing the resultant sauce. SOLUTION: First, at least one kind of spice selected from among aurantii nobllis pericarpium, nutmeg, fennel, cinnamon, coriander, cardamom, cumin, clove, sage, thyme and pepper, mandarin orange peel, nutmeg, and a part or the whole of seasoned sauce stocks containing the spice(s) are heat-treated at 75-100 deg.C for 30-120min in deaeratedly closed state under a reduced pressure of 2600-93000 pascal in a container followed by filling the container with the resultant seasoned sauce and sealing up the container, then heat-sterilizing at <=100 deg.C, to obtain the objective seasoned sauce.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a seasoning sauce product in a container, which is obtained by filling and sealing a seasoning sauce containing a spice into a container, followed by heat sterilization.
More specifically, the present invention is a so-called packaged seasoning sauce product represented by curry products containing various spices as raw material components, after filling the container with the seasoning sauce and sealing it, and subjecting it to heat sterilization treatment. Even if it is, the new production of seasoning sauce products in containers that can effectively maintain the original scent of raw materials, especially spices, and produce high-quality products with high storability including chilled distribution. It is about the method.

[0002]

2. Description of the Related Art Generally, cooked foods in containers sold by chilled distribution or normal temperature distribution after heat-sterilization after filling and sealing various kinds of prepared foods into molded containers made of synthetic resin are known. There is. These products have not only become established as a daily eating style recently due to the convenience of being able to eat simply by applying a simple cooking method such as heating them in a microwave oven, but also the flavor, texture, nutrients, etc. Including the quality aspects of the above, there is a tendency to demand high-quality products that are comparable to so-called fully-prepared cooked foods. There is a strong demand for improvement in terms of processing technology for producing high quality products.

When mass producing such cooked foods in containers, the raw materials are generally mixed in a raw material tank, heated in a large-capacity cooking container, cooked in individual containers, and then hermetically sealed. In addition, in the case of such a batch production method, most of the raw materials are blended together and most of the raw material components are excluded, Due to the common cooking process, it is quite difficult to commercialize, for example, by making full use of the unique characteristics of raw materials, and in many cases the products obtained are also authentic. Compared to cooked foods that are cooked in a typical manner, there are some areas that are not satisfactory in terms of quality (aroma, flavor, etc.).
It was necessary to improve the quality.

Conventionally, as described above, this type of seasoning sauce product is difficult to avoid quality deterioration as a result of being exposed to severe high temperature for a long time after heat cooking and heat sterilization treatment, and its raw material. The ingredients, especially the spice scent, disappears,
There was a problem that it was difficult to feel the original scent when eating. In addition, in order to solve the above-mentioned problem of fragrance disappearance, for example, a chilled product in which the temperature of heat sterilization is suppressed to 100 ° C or less has been developed. If the sterilization temperature is lowered too much, another problem will occur, such as the issue of the expiration date, and eventually the conventional method will make the quality of the product reach a satisfactory level. I couldn't do that.

[0005]

Under these circumstances, the present inventors, in view of the above-mentioned prior art, in a cooked food in a container made of a seasoning sauce containing a spice, the raw material component, especially the spice. The goal is to establish a new manufacturing technology capable of producing high-quality products with quality (fragrance, flavor, etc.) comparable to that of cooked foods cooked in earnest without losing the scent of As a result of earnestly researching as a result, in the heating and cooking process, prior to filling and sealing the container with the seasoning sauce, the spice and all or a part of the raw material of the seasoning sauce containing the spice are heat-treated under deaeration and sealing. As a result, they have found that the intended purpose can be achieved, and have completed the present invention.

[0006] It is an object of the present invention to provide a method for producing a high-quality container-containing seasoning sauce product obtained by filling and sealing a seasoning sauce containing a spice into a container. It is another object of the present invention to provide a seasoning sauce product in a container, in which the raw material components, particularly the scent of spices, are effectively secured. Furthermore, the present invention can surely solve the problem of the conventional product that the raw material components, especially the spice aroma is lost by being exposed to severe high temperature for a long time during heat cooking and heat sterilization treatment. It is intended to provide a method for producing a possible seasoning sauce.

[0007]

The present invention for solving the above-mentioned problems is a method for producing a seasoning sauce, which comprises filling and sealing a seasoning sauce containing a spice into a container, followed by heat sterilization, wherein the container has the seasoning sauce. The method for producing a seasoning sauce, characterized in that the spice and all or part of the raw material of the seasoning sauce containing the spice are heat-treated under deaeration and sealing prior to filling and sealing.

Further, the present invention is preferable to carry out the above-mentioned method for producing a seasoning sauce, in which at least two kinds of spices and all or a part of the raw material of the seasoning sauce containing the spices are heat-treated under deaeration and sealing. The mode is as follows. Further, in the present invention, the heat treatment under deaeration and sealing is performed at 75 to 100 ° C. for 30 hours.
The above-described method for producing a seasoning sauce, which is performed for 120 minutes, is a preferred embodiment. Further, the present invention is a preferred embodiment of the method for producing a seasoning sauce, wherein deaeration is performed under reduced pressure, and the method for producing a seasoning sauce, wherein deaeration is performed at a reduced pressure of 2600 to 93,000 pascals. I am trying. Further, the present invention, the seasoning sauce fennel, cinnamon, coriander, cardamom, cumin, cloves, sage, thyme, pepper, chin peel, nutmeg selected from one or more spices as described above seasoning. The method of manufacturing the sauce is a preferred embodiment. In addition, the present invention provides a preferred embodiment of the above-mentioned method for producing a seasoning sauce, in which heat sterilization is performed at 100 ° C or lower.

[0009]

Next, the present invention will be described in more detail. The present invention relates to a method for producing a container-made seasoning sauce product that effectively retains the original peculiar characteristics of raw material components, and in particular, prior to filling and sealing the container with the seasoning sauce, spices and this. It is characterized in that the whole or a part of the raw material of the seasoning sauce containing it is heat-treated under deaeration and sealing. More specifically, the present invention, in the process of industrially producing the seasoning sauce product, in filling and sealing the seasoning sauce in a container, at the stage of treatment as a raw material preparation step, that is, in various kinds of liquid. In order to uniformly dissolve and disperse the raw materials, a step of heating the raw materials such as starch-based raw materials and thickening polysaccharides as sources to adjust them to a preferable viscosity and obtaining physical properties suitable as seasoning sauces, and others, suitable as seasoning sauces It has a structural feature in that it is carried out under deaeration and air-tightness at the stage of heating and cooking.

The above heat treatment is preferably 75 to 100 ° C.
For 30 to 120 minutes, which allows for spices,
And after sufficiently heating the raw material of the seasoning sauce containing this and filling and sealing the final sauce in the final container, even if the seasoning sauce is heat-sterilized, the scent of the raw material components, especially spices disappears. Without letting
The original scent of spices can be sharply accentuated, and a seasoning sauce having a good flavor with a sense of unity in the entire sauce can be obtained. Further, when there are two or more kinds of the above spices, the scent characteristics peculiar to each spice are sufficiently exhibited, and these are integrated to obtain an even better seasoning sauce.

Conventionally, it has been practiced to fill a final container with a seasoning sauce that has been cooked by heating, and then heat sterilize it in a deaeration-sealed state in consideration of sterilization efficiency and the like.
There is still no reported example of the technique of heat-treating all or part of the raw material of the seasoning sauce containing the spice and the spice, before filling the final container, that is, in the cooking stage under deaeration and sealing.

In the present invention, all or part of the raw material of the spice and seasoning sauce containing the spice is heat-treated under deaeration and sealing, but the conditions for deaeration and sealing are not particularly limited. For example, a container for heat treatment may be filled with all or part of the raw material to a full-filled state, and may be processed in a sealed state, or all or part of the raw material may be stored. The inside of the closed container may be depressurized to degas. When the degassing is carried out under reduced pressure, the degassing is preferably carried out under reduced pressure of 2600-93000 Pascal, but the degassing is thus carried out under reduced pressure, especially 2600-9.
When the pressure is reduced to 3000 Pascal, not only the spice and the pot for cooking and heating all or part of the raw material of the seasoning sauce containing it, or the headspace of the container is degassed, and the seasoning sauce is also used. It is possible to reliably degas the gas that is dissolved or dispersed in the liquid, and it is possible to more effectively achieve the intended object of the present invention. Further, in the present invention, the head space portion may be deaerated and then replaced with nitrogen.

In the present invention, the seasoning sauce is fennel, cinnamon, coriander, cardamom, cumin, clove,
Sage, thyme, pepper, rind, seasoning sauce containing one or more kinds of spices selected from nutmeg is a preferred embodiment, but the spice has a scent component with relatively low heating. When including the above spice to exert,
It is possible to sufficiently exert the characteristics of the present invention in that the scent is outstandingly outstanding as compared with the case of cooking in an open system, and the scent disappears and the problem is reliably solved.
In the present invention, by carrying out the heat sterilization treatment at 100 ° C. or lower, the product quality (aroma, flavor, etc.) is not impaired, and particularly, low temperature distribution of 10 ° C. or lower, sales conditions, and a so-called chilled environment are sufficient. It is possible to manufacture a high-quality container-seasoned sauce product with a guaranteed shelf life.

[0014]

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to the examples. Example 1 (seafood curry) 350 parts by weight of roasted vegetables roasted onion, carrot, garlic, ginger and turmeric with lard, 20 parts by weight of flour roux, 140 parts by weight of apple and tomato, curry powder (turmeric, coriander, cumin) (Including as a raw material), 10 parts by weight, 70 parts by weight of seasoning, and 410 parts by weight of water while reaching 95 ° C. with stirring in an open system kettle, and holding this for 10 minutes to obtain a viscosity of 600 cp (60 ° C., B Used as the source material for the viscometer rotor No. 2). (PH
5.4)

The source material of (1) was degassed and hermetically sealed (pressure reduction degree: 66,500 Pascal) at a temperature of 45 ° C. by using a vacuum vessel.
A seasoning sauce was prepared by heating under the condition of minutes.

Separately from 210 g of the seasoning sauce, 20 g of boiled shrimp and 30 g of squid are filled and sealed in a molding container, and then heat sterilized by a hot water spray system at 100 ° C. for 45 minutes to prepare a seasoning sauce in a container. The product got.

Example 2 (Beef curry) 50 parts by weight of roasted vegetables roasted onion, garlic and ginger, 100 parts by weight of flour roux, 40 parts by weight of tomato and apple, curry powder (turmeric, coriander and cumin) 20 parts by weight, Worcester sauce 50 parts by weight, seasoning amount 90 parts by weight, water 650
After reaching 95 ° C with stirring in an open system kettle,
Keeping this for 10 minutes, the viscosity is 1200 cp (60 ℃,
B type viscometer rotor No. It was used as the source material of 3).
(PH 5.4)

A retort pouch was fully filled with the sauce raw material of 1 and heated at 100 ° C. for 45 minutes to prepare a seasoning sauce.

Separately from 180 g of the seasoning sauce, 70 g (10 ginseng)
g, 20 g of onion, 25 g of potato, 15 g of beef (previously lightly roasted) in a forming container, sealed and then heat sterilized by a hot water spray system at 100 ° C. for 45 minutes, and then put in the container. A seasoning sauce product was obtained.

Example 3 Example 1 was the same as Example 1 except that the source material in Example 1 was degassed using a vacuum kettle (pressure reduction degree of 66500 Pascal) and then the head space of the vacuum kettle was replaced with nitrogen. Similarly, a seasoning sauce product in a container was obtained.

Product Quality Evaluation Test 1) Method Regarding the container-made seasoning sauce products produced in the above-mentioned Examples 1 and 2, based on the seasoning sauce before being filled in the container, the aroma and flavor were used as the survey items, and the sensory The quality evaluation test was conducted by the test. Further, as a comparative example, the same treatment as in Example 1 was repeated except that in the above Example 1, the heating was continued in an open system pot for the same time instead of the step of heat treatment under deaeration and sealing. Example 2 except that the heating was continued in the open system pot for the same period of time in place of the step of heat treatment under deaeration and sealing in Example 2 above (Comparative Example 1). A quality evaluation test was similarly performed on the product treated in the same manner as in (Comparative Example 2).

2) Results Table 1 shows the results of the quality evaluation test for each of the above products. Each product was stored in a refrigerator (10 ° C).

[0023]

[Table 1]

The degree of scent and flavor characteristics of the seasoning sauce product depends on the strength of the seasoning sauce product, the scent standing,
The scent quality (overall balance) and flavor were evaluated as evaluation items.

As is clear from the results shown in Table 1 above, the product of the present invention has a quality comparable to that of the seasoning sauce before container filling, even immediately after production, and 5 days and 15 days after storage. Turned out to be of quality.

[0026]

Industrial Applicability As described in detail above, the present invention is a method for producing a seasoning sauce in which a seasoning sauce containing a spice is filled and sealed in a container and then heat sterilized. The container is filled with the seasoning sauce and sealed. Prior to, spices, and a method for producing the above-mentioned seasoning sauce, characterized in that the whole or a part of the raw material of the seasoning sauce containing the spice is heat-treated under deaeration and sealing. In this case, the following effects can be obtained. (1) A container-made seasoning sauce produced by filling and sealing a seasoning sauce containing a spice into a container, followed by heat sterilization, and producing a product in which the raw material components, in particular, the flavor of the spice is effectively secured. be able to. (2) Be sure to solve the problem of conventional seasoning sauce products that the original characteristics (aroma and flavor characteristics) of the raw material components disappear due to long-term exposure to harsh high temperatures during heat cooking and heat sterilization. High quality products that have been resolved can be manufactured. (3) It is useful as a method for producing a product in which delicate flavor characteristics containing various kinds of spices are important. (4) It is possible to manufacture a high-quality product having a quality (fragrance, flavor, etc.) comparable to that of a seasoned sauce cooked in earnest.

Claims (7)

[Claims] 1. A method for producing a seasoning sauce, which comprises filling a container with a seasoning sauce containing a spice and then heat-sterilizing the mixture. Prior to filling and sealing the seasoning sauce into the container, the spice and the seasoning containing the spice are included. The above-mentioned method for producing a seasoning sauce, characterized in that all or part of the raw material of the sauce is heat-treated under deaeration and sealing. 2. The method for producing a seasoning sauce according to claim 1, wherein at least two or more kinds of spices and all or part of the raw material of the seasoning sauce containing the spices are heat-treated under deaeration and sealing. 3. The heat treatment under degassing and airtightness is 75 to 100.
The method for producing a seasoning sauce according to claim 1, which is carried out at 30 ° C for 30 to 120 minutes. 4. The method for producing a seasoning sauce according to claim 1, wherein deaeration is performed under reduced pressure. 5. The method for producing a seasoning sauce according to claim 3, wherein deaeration is performed under reduced pressure of 2600 to 93000 pascals. 6. The seasoning sauce is fennel, cinnamon, coriander, cardamom, cumin, clove, sage,
The method for producing a seasoning sauce according to claim 1 or 2, which contains one or more spices selected from thyme, pepper, rind, and nutmeg. 7. The method for producing a seasoning sauce according to claim 1, wherein the heat sterilization treatment is performed at 100 ° C. or lower.