JPS6043361A - Meat paste seasoned with miso and sealed in retort pouch - Google Patents
Meat paste seasoned with miso and sealed in retort pouchInfo
- Publication number
- JPS6043361A JPS6043361A JP58151967A JP15196783A JPS6043361A JP S6043361 A JPS6043361 A JP S6043361A JP 58151967 A JP58151967 A JP 58151967A JP 15196783 A JP15196783 A JP 15196783A JP S6043361 A JPS6043361 A JP S6043361A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- food
- retort pouch
- meat
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 なる味噌あんのレトルトバウチ食品に関する。[Detailed description of the invention] Regarding Naru Miso An retort bag food.
味噌あんは、豆腐、こんにゃく、なす、大根など種々の
食品を美味しく、バリエーション豊かに食するのに好適
で非常に便利な調理品であるため、従来より様々な形態
の市販品が数多く見うけられる。しかしながら獣鳥魚肉
類の配合されたものはほとんど見当らず、わずかに魚肉
の入ったものが販売されているが、それらは保存性を考
慮して非常に味が濃く、水分活性が約0、86程度とな
っており、低塩化、低糖化および低カロリー化という現
在の消費者ニーズの風潮に合致していないのが現状であ
る。Miso bean paste is a very convenient cooking product that is suitable for eating various foods such as tofu, konjac, eggplant, and daikon radish in a delicious and varied manner, so there have been many commercially available products in various forms. . However, there are almost no products that contain animal, bird, or fish meat, and products that contain a small amount of fish meat are sold, but they have a very strong flavor and have a water activity of about 0.86. The current situation is that it does not meet the current consumer needs for low chloride, low sugar, and low calorie consumption.
本発明者らは斜上の実情に鑑み、獣鳥魚肉類が配合され
、塩味、甘味などの味の濃さが適正でバランスがとれて
おり、かつ室温で長期間保存することができ、栄養面で
も嗜好面でも著しく改善された味噌あんの調理品を開発
する目的で鋭意研究を重ねた結果、つぎに述べるレトル
トパウチ食品が上記目的を達成しうることを見出t7、
本発明を完成した。In view of the current situation, the present inventors have developed a product that contains animal, bird, and fish meat, has an appropriate and balanced taste intensity such as saltiness and sweetness, can be stored for a long period of time at room temperature, and is nutritious. As a result of intensive research aimed at developing a miso-an prepared product that is significantly improved both in terms of texture and taste, it was discovered that the following retort pouch food could achieve the above objectives.t7.
The invention has been completed.
すなわち、本発明は獣鳥魚肉類10〜40%(重量%、
以下同様)、味噌15〜50%、および糖類または糖ア
ルコール1〜10%を含み、水分活性が0.88〜0.
98となるようなtの溶質を含んだ味噌あんか、レトル
トパウチに充填され、密封され、高温加熱殺菌処理され
てなる味噌あんのレトルトパウチ食品に関する。That is, the present invention uses 10 to 40% (wt%) of animal, bird, and fish meat.
The same applies hereinafter), miso contains 15-50%, and 1-10% of sugars or sugar alcohols, and has a water activity of 0.88-0.
This invention relates to a retort pouch food of miso bean paste containing a solute of 98 t, which is filled into a retort pouch, sealed, and subjected to high temperature heat sterilization treatment.
なお水分活性とは食品中の構成成分である蛋白質、炭水
化物その他の成分に束縛されていない自由水、いいかえ
れば微生物が繁殖したり生育するために利用できる水分
の指標であり、次の式で表わされる。Water activity is an indicator of free water that is not bound by proteins, carbohydrates, and other constituent components of food, in other words, water that can be used by microorganisms to propagate and grow, and is expressed by the following formula: It will be done.
AW″″″I
1式中、AWは水分活性、Pは溶液の然気圧およびPo
は純水の水の蒸気圧を示す)
したがって純粋の水のばあいは水分活性は1であり、水
分0の物質の水分活性は0である。AW″″″I 1 In the formula, AW is the water activity, P is the natural pressure of the solution and Po
(indicates the vapor pressure of pure water) Therefore, in the case of pure water, the water activity is 1, and the water activity of a substance with 0 water is 0.
また溶質とは食品中の水に溶は込み、水分活性を下げる
物質のことであり、蔗糖などの糖類、ソルビットなどの
糖アルコール、食塩などの塩類などを指すものである。A solute is a substance that dissolves in water in food and lowers water activity, and includes sugars such as sucrose, sugar alcohols such as sorbitol, and salts such as common salt.
本発明に用いられる獣鳥魚肉類としては、たとえば牛肉
、豚肉、鶏肉などの挽肉や白身魚のそぼろなどがあげら
れ、配合量は10〜40%とするのが好ましい。かかる
配合量が下限の1o%より少なくなると栄養面でも嗜好
面でも劣る一方、上限の40%より多くなると、製造コ
ストが上り、粘性も高すぎるようになって好ましくない
。Examples of the animal, bird, and fish meat used in the present invention include minced meat such as beef, pork, and chicken, and minced white fish, and the blending amount is preferably 10 to 40%. If the amount is less than the lower limit of 10%, it will be inferior in terms of nutrition and palatability, while if it is more than the upper limit of 40%, the manufacturing cost will increase and the viscosity will become too high, which is undesirable.
味噌としては米味噌、麦味噌、豆味噌のいずれを用いて
もよく、またせ味噌、辛味噌の区別なく用いることがで
き、2種以上の味噌を併用してもよく、その配合量は全
体で15〜5o%とするのが好ましい。配合量が下限の
15%より少なくなると、塩味や味噌風味が不足し、反
対に上限の50%より多くなると塩味が強くなり、がっ
粘性が高くなりすぎて好ましくない。As the miso, any of rice miso, barley miso, and soybean miso may be used, and matase miso and spicy miso may be used without distinction, and two or more types of miso may be used in combination, with a total blending amount of 15. It is preferable to set it as 5o%. If the amount is less than the lower limit of 15%, the salty taste and miso flavor will be insufficient, and if it is more than the upper limit of 50%, the salty taste will become strong and the viscosity will become too high, which is not preferable.
[ffまたは糖アルコールとしては、蔗糖、異性化糖、
水飴、ソルビットなどがあげられ、配合量は1〜10%
とするのが好ましい。せ味噌使用のばあいなどは、ごく
少量添加するだけでよく、その他のばあいでも10%以
下の配合量でよい。いずれの味噌のばあいも下限の1%
より少なくなると甘味不足となり、上限の10%より多
くなると甘味過多となって好ましくない。[FF or sugar alcohols include sucrose, high fructose sugar,
Examples include starch syrup and sorbitol, with a blending amount of 1 to 10%.
It is preferable that When using semiso, it is sufficient to add only a small amount, and in other cases, the amount may be 10% or less. For any type of miso, 1% of the lower limit
If the amount is less, the sweetness will be insufficient, and if it is more than the upper limit of 10%, the sweetness will be too much, which is not preferable.
さらに本発明の味噌あんのレトルトパウチ食品には、味
噌あん独自の風味や食品としての価値を損わない程度に
、ゴマ、生倭、澱粉、鰹節などの天然だし、化学調味料
、カラメルなど通常の食品調理に用いられる他のだし、
調味料、野菜などを適宜加えてもよい。Furthermore, the miso bean paste retort pouch food of the present invention may contain natural stock such as sesame, sesame, starch, bonito flakes, chemical seasonings, caramel, etc., to the extent that the unique flavor of miso bean paste and its value as a food are not impaired. other stocks used in food preparation,
Seasonings, vegetables, etc. may be added as appropriate.
糖類、塩類などをはじめとする前記材料中に含まれる全
溶質の量が味噌あんの水分活性を0.88〜0.98
とするように前記材料の配合量および配合比率を調節す
るのが好ましい。The amount of total solutes contained in the above ingredients, including sugars and salts, increases the water activity of miso bean paste from 0.88 to 0.98.
It is preferable to adjust the blending amount and blending ratio of the materials so as to achieve the following.
かかる水分活性が下限の0.88より低くなると濃度が
高くなるため高温加熱殺菌の必要性はなくなり、100
°a以下の殺菌で室温で長期間保存ができるが、味が濃
くなりすぎる。一方、上限の0.98より高くなると味
が淡白となり、いずれも嗜好面で劣るものになり好まし
くない。When the water activity is lower than the lower limit of 0.88, the concentration becomes high and there is no need for high-temperature heat sterilization.
It can be stored for a long time at room temperature if sterilized below °A, but the flavor becomes too strong. On the other hand, if it is higher than the upper limit of 0.98, the taste will be bland and both will be inferior in terms of taste, which is not preferable.
本発明の味噌あんのレトルトパウチ食品は、豆腐、こん
にゃく、なす、大根、里芋、レタス、キュウリ、麺類、
米飯など非常に多種多様の食品に使用しうる。たとえば
、豆腐、こんにゃくにはそのままかけてもよいし、オー
ブンなどで焼いて田楽にしてもよい。なすは縦2つに切
り、フライパンで炒め、その上にかける。大根、里芋は
やわらかく茹でたうえにかける。レタス、キュウリは生
のままつけて食してもよいし、麺類、米飯にはそのまま
かけてもよく合う。The miso paste retort pouch food of the present invention includes tofu, konjac, eggplant, radish, taro, lettuce, cucumber, noodles,
It can be used in a wide variety of foods, including cooked rice. For example, you can sprinkle it on tofu or konnyaku as is, or you can bake it in an oven to make dengaku. Cut the eggplant lengthwise into two, fry in a frying pan, and sprinkle on top. Boil the radish and taro until soft and sprinkle on top. Lettuce and cucumbers can be eaten raw, or they go well with noodles and rice.
以上述べたごとく、本発明の味噌あんのレトルトパウチ
食品は美味で、室温で長期間保存が可能であり、手軽に
利用でき、かつ本来の食品としての価値も高く、その利
用範囲は幅広いものである。As mentioned above, the miso bean retort pouch food of the present invention is delicious, can be stored for a long period of time at room temperature, is easily available, and has high value as an original food, and can be used in a wide range of ways. be.
以下、本発明の味噌あんのレトルトパウチ食品を実施例
および比較例に基づいて説明するが、本発明はかかる実
施例のみに限定されるものではない。Hereinafter, the miso paste retort pouch food of the present invention will be explained based on Examples and Comparative Examples, but the present invention is not limited only to these Examples.
実施例1
鶏肉挽肉661.を蒸煮したものに、辛口米味噌181
、甘口米味噌251、蔗糖79、白ゴマ2.49、生養
42、澱粉3.4g、鰹節粉末0.69、化学調味料0
−5p、カラメル0.45.および水装置を加えて加熱
したのち冷却し、全量を145.とした。これをレトル
トパウチに充填し、密封し、120°0で15分間殺菌
することにより本発明の味噌あんのレトA/ ) パウ
チ食品をえた。Example 1 Minced chicken meat 661. Steamed and spicy rice miso 181
, sweet rice miso 251, sucrose 79, white sesame 2.49, health care 42, starch 3.4g, dried bonito flakes powder 0.69, chemical seasoning 0
-5p, caramel 0.45. Add a water device and heat, then cool, and reduce the total amount to 145. And so. This was filled into a retort pouch, sealed, and sterilized at 120° 0 for 15 minutes to obtain the miso bean paste retort A/ ) pouch food of the present invention.
実施例2
実施例1における辛口米味噌18 を29.に、す
甘口米味噌25 を0に、蔗糖7gを12.に、カラg
ノ
メル0.45gを0.6.に変更したほかは実施例1と
同様にして、味噌あんのレトルトパウチ食品をえた。Example 2 The dry rice miso in Example 1 was changed from 18 to 29. Add 25 grams of sweet rice miso to 0, and 7 grams of sucrose to 12 grams. ni, Kara g
Nomel 0.45g 0.6. A retort pouch food of miso bean paste was obtained in the same manner as in Example 1 except that the following was changed.
実施例6
実施例1における辛口米味噌18.を09に、甘口米味
噌25 を56.に、蔗糖7.を2.に、カラメル0.
45.をo、6.に変更したほかは実施例1と同様にし
て、味噌あんのレトルトパウチ食品をえた0
実施例4
実施例1における鶏肉挽肉!6.を白身魚のそぼろ36
gに、蔗糖7.を異性化糖10.に変更したほかは実施
例1と同様にして味噌あんのレトルトパウチ食品をえた
。Example 6 Dry rice miso in Example 1 18. 09, sweet rice miso 25 and 56. and sucrose7. 2. and caramel 0.
45. o, 6. A retort pouch food with miso bean paste was obtained in the same manner as in Example 1 except for the following changes.Example 4 Minced chicken in Example 1! 6. minced white fish 36
g, sucrose 7. isomerized sugar 10. A retort pouch food of miso bean paste was obtained in the same manner as in Example 1 except that the following was changed.
比較例1
辛口米味噌767、蔗糖221、主要47、粉末鰹節0
.3. 、化学調味料0.5.および水滴量を混合して
加熱したのち冷却し、全量を145.とし、これをレト
ルトパウチに充填し、密封し、95°0で20分間殺菌
した。Comparative Example 1 Dry rice miso 767, sucrose 221, main 47, powdered bonito flakes 0
.. 3. , chemical seasoning 0.5. and water droplets were mixed and heated, then cooled, and the total amount was reduced to 145. This was filled into a retort pouch, sealed, and sterilized at 95°0 for 20 minutes.
比較例2
鶏肉挽肉66、を蒸煮したものに、辛口米味噌36g、
甘口米味噌469、蔗糖159、白ゴマ2.42、生妥
49、粉末鰹節0.3g、化学調味料0.5.および水
滴量を加えて加熱したのち冷却し、全量を145gとし
、これをレトルトパウチに充填し、密封し、120°0
で10分間殺菌した。Comparative Example 2 66 g of steamed ground chicken meat, 36 g of dry rice miso,
Sweet rice miso 469, sucrose 159, white sesame 2.42, raw rice 49, powdered bonito flakes 0.3g, chemical seasoning 0.5. Add water droplets and heat, then cool to make a total amount of 145g, fill it into a retort pouch, seal it, and hold it at 120°0.
sterilized for 10 minutes.
比較例3
実施例1における甘口米味噌25.を0.に、澱粉3.
4.を4.4gに、カラメル0.45.を0.るりに変
更したほかは実施例1と同様にして調理品をえた。Comparative Example 3 Sweet rice miso in Example 1 25. 0. 3. Starch.
4. to 4.4g, caramel 0.45g. 0. Cooked products were prepared in the same manner as in Example 1, except that Ruri was used instead.
なお、前記実施例および比較例で製造した味噌あんを豆
腐、なす、こんにゃくの6種の素材に適用し、食したば
あい感じる味の濃さを第1表に示す。The miso paste produced in the above Examples and Comparative Examples was applied to six types of ingredients: tofu, eggplant, and konnyaku, and Table 1 shows the depth of flavor felt when eaten.
第 1 表 第1表における素材の調理法をつぎに示す。Table 1 The cooking methods for the ingredients in Table 1 are shown below.
豆 腐:熱湯で加温した豆腐にパウチのまま加温した味
噌あんをかけた。Tofu: Tofu is warmed in boiling water and heated in a pouch with miso paste poured over it.
な す:w、2つに切り、7ライバンで炒め、その上に
加温した味噌あんをかけた。Eggplant: Lol, cut it into two, stir-fried it with 7 pieces of rice, and poured warmed miso paste on top.
こんにゃく:茹でたこんにゃくに味噌あんをかけオープ
ンなどで表面を焼いた。Konnyaku: Boiled octopus konnyaku with miso paste and grilled on the surface.
(9) −341(9) -341
Claims (1)
%および糖類または糖アルコール1〜10重量%を含み
、水分活性が0.88〜0.98 となるような量の溶
質を含んだ味噌あんかレトルトパウチに充填され、密封
され、高温加熱殺菌処理されてなる味噌あんのレトルト
パウチ食品。1 Contains 10 to 40% by weight of animal, bird, and fish meat, 15 to 50% by weight of miso, and 1 to 10% by weight of sugars or sugar alcohols, and contains solutes in an amount such that the water activity is 0.88 to 0.98. A miso bean paste retort pouch food that is filled into a miso bean paste retort pouch, sealed, and sterilized by high-temperature heating.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58151967A JPS6043361A (en) | 1983-08-20 | 1983-08-20 | Meat paste seasoned with miso and sealed in retort pouch |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58151967A JPS6043361A (en) | 1983-08-20 | 1983-08-20 | Meat paste seasoned with miso and sealed in retort pouch |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS6043361A true JPS6043361A (en) | 1985-03-07 |
Family
ID=15530127
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58151967A Pending JPS6043361A (en) | 1983-08-20 | 1983-08-20 | Meat paste seasoned with miso and sealed in retort pouch |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6043361A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017118856A (en) * | 2015-12-29 | 2017-07-06 | ヱスビー食品株式会社 | Manufacturing method of powdered fish meat and powdered fish meat |
-
1983
- 1983-08-20 JP JP58151967A patent/JPS6043361A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017118856A (en) * | 2015-12-29 | 2017-07-06 | ヱスビー食品株式会社 | Manufacturing method of powdered fish meat and powdered fish meat |
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