JPS58190382A - Preparation of retort food - Google Patents

Abstract

PURPOSE:To make a fluidic part of a retort food have proper viscosity, by adding a water dispersion of a cellulose processed into micro fibrils into the retort food, heat-treating it under high pressure. CONSTITUTION:A retort food is blended with 0.02-0.7wt% water dispersion of a cellulose processed into micro fibrils (MFC for short) based on the amount of the fluidic part of the food or the amount of water, and it is heat-treated under high pressure. MFC is obtained by beating cellulose in water in a viscous state under high pressure, fibrillated cellulose fiber which is finely divided in the fiber axis direction, has high water retention, and its water dispersion shows pasty appearance. This MFC has strong integrity with water, and finely dispersed in water, so that it has no roughness characteristic of cellulose fiber, and shows good palatability when it is used in a water dispersion for food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a high-pressure heat-sterilized food product, which is characterized in that its fluid portion maintains an appropriate viscosity.

In recent years, there has been a strong trend towards instant foods, and coupled with advancements in packaging technology, the market for so-called l-ruto foods is expanding.

So-called retort food is a ready-to-eat food that has a long shelf life through high-pressure heat sterilization and sealing, and includes both solid food types (e.g. sekihan, Jl-memeshi, hamburger steak, meatloaf, and sweet and sour pork) and liquid foods. type (e.g.
curry, nchu, borscht, soup, bouillabaisse)
It can be roughly divided into. However, liquid food types also have solid Q+1 parts (e.g., meat in curry, vegetables), and 1-・1 +~'I Jt product types also have liquid parts (e.g., sweet and sour pork soup). , hamburger sauce).

It is desirable that the fluid portion of these retort foods has an appropriate viscosity. When the fluid part has a certain viscosity, it prevents excessive penetration of the fluid part into the solid part and prevents the solid part from aggregating, making it easier to eat (as well as giving the whole food a sense of volume). There is.

It is widely practiced to maintain viscosity in the fluid parts of foods, not just retort foods, by adding synthetic or natural glue materials such as calhoki/methylcellulose, sodium alginate, locust pea gum, and casein. Ba,
Achieve that purpose.However, in general, most of these glues lose their viscosity when heated under high pressure. Then, the fq'i direction is promoted. In addition, these glues are supplied in powder form, but if they are directly added to water, they tend to become lumpy, and it takes time and effort to dissolve them uniformly.

The present inventors have demonstrated that when an aqueous dispersion of microfibrillated cellulose is added to retort foods, appropriate viscosity can be imparted to the fluid portion of the food, and that viscosity is not lost even when subjected to high-pressure heat treatment. I found it.

That is, the present invention relates to a production method of high-pressure heat sterilization characterized by adding and blending an aqueous dispersion of microfibrillated cellulose and then performing high-pressure heat treatment.

Microfibrillated cellulose (hereinafter abbreviated as MFC) is obtained by beating cellulose into viscous form under high pressure in water, and is a cellulose fiber that is finely divided in the fiber axis direction and fibrillated. It has good water retention properties, and its water-dispersed particles have a paste-like appearance. Its manufacturing method and physical properties are disclosed in Japanese Patent Application Laid-Open No. 56-100801.

This MFC has a strong binding property with water and is microdispersed in old water, so when you taste something dispersed in water, it does not have the rough texture characteristic of cellulose fibers (and has a smooth texture). In addition, when R111 fat content and solid content coexist, it has the property of improving the dispersion stability in water and imparting chicken tropism to the system.

In this study, the gradual addition amount of MFC was calculated as follows:
i, 0.02~ for the part's surface or water'T^
07 Shin Koji% is appropriate. The greater the amount of additive added, the higher the viscosity of the flowing part of the food, but the turbidity also increases, so the range of 0.05 to 03% by weight is
Yte;2 The preferred amount of addition is 1, the transparency of the darkening and fluidity part? For foods that are not important, within the above range, J
It can also be used in an additional amount of

The present invention will now be described with reference to Examples.

Reference example: Add water to 1゜1ift'IJ f half ulfite (alpha-cellulose content 92-97%, degree of polymerization 1050-1070) to make a 2% slurry, and make a 2% slurry, and make Mont-Gou
Using a Lin homogenizer, JP-A-56-100
Approximately 500 k according to the method disclosed in No. 801
The slurry was circulated 40 times under high pressure of g/tl to obtain an approximately 2% by weight MFC dispersion. Obtained MFC
What is the water retention capacity of the raw material pulp under 100OG gravity?
J It was 7 times.

Reference Example 2 A 2% aqueous dispersion of MFC obtained in Reference Example 1 was diluted with water to make a 1% dispersion, filled into a retort pouch, sealed, heat-treated under the following conditions, and allowed to cool.

1. 100'c 30 minutes 2115°C 15 minutes 1 Jli Before and after heating (I did not notice the viscosity of the dispersion, the fractional state: 2: r', :":).

Example 1 and Comparative Example 1 Balk curry was made using the following recipe.

Comparative example 1 Example 1 1-1 1-2 1-3 Pork 30fl 309
309 3J7 onion 40.9 409
409 409 Potato 50. S'
sog 50g', ) 0.9 (old l
l Sniff Curry 25,9 209
20g 20.9 water 1605
lsog 140g 12092% MFC dispersion -10! j 2051 4J7 A commercially available solid curry was used. All of the resulting cooked curries were viscous. These were placed in a retort pouch, sealed, and heated at 115° C. for 15 minutes.

The viscosity of the comparison ml decreased upon heating and did not recover even after being left to cool, but the viscosity of the example decreased as much as MFC-M:. In addition, the cooked curry of the example has low adhesion to the bottom of the cooker, walls, etc., and when handled at
It was easy.

Example 2 and Comparative Example 2 The same amount of milk or a mixture of MFC dispersion and milk was added to double concentrated commercially available clam chowder (canned), and after mixing and stirring, the same amount as in Example 1 and Comparative Example 1 was prepared. heat treatment was performed. The prescription is shown below.

Comparative Example 2 Example 2 Concentrated Clam Chowder 10051 100g Cow Milk 100g 90g2
Example 2 had a viscosity of 10 g and a richer feel than Comparative Example 2. There was no difference in taste between the two.

Examples 3 to 4 and Comparative Examples 3 to 4 Water and milk or water and milk containing MFC were added to commercially available powdered soups (potato cream and potage), and Example 1
The same heat treatment was performed.

The prescription is shown below.

Comparative Example 3 Comparative Example 4 Example 3 Example 4 Powdered Potato Cream 17. ? 17g powder potage 15gl J9 beef
Milk 2J9 25g 25.9
25.9 Wed +75. j7 175
g 155.9 155.92%? vIFC dispersion -20,920,57 Example 3.4 is comparative example 3.4
It was more viscous and rich, and did not have a sticky feel, and there was no difference in taste between the two.

Example 5 and Comparative Example 5 Curry powder was diluted with water or water containing an MFC dispersion to prepare curry sauce. The prescription is as follows: Comparative Example 5 Example 5 Powdered curry (46,9 water
3509 25J92 MFC dispersion liquid
When 100 g of curry sauce was subjected to the same heat treatment as in Example 1, Comparative Example 5 lost its viscosity, but Example maintained an appropriate viscosity as a curry sauce.

patent applicant Daicel Chemical Industries, Ltd.

Claims (1)

[Claims] A method for producing a high-pressure heat sterilized food, which comprises adding and blending microfibrillated cellulose and subjecting it to high-pressure heat treatment.