JPS61152249A - Production of retort food - Google Patents

Abstract

PURPOSE:In a retort food seasoned and processed with soy sauce (soy sauce- containing seasoning solution), to prevent occurrence of a retort smell, a burn smell, and browning, by using thick and thin raw soy sauce. CONSTITUTION:In a retort food seasoned and processed with soy sauce (soy sauce-containing seasoning solution), thick soy sauce and/or thin soy sauce is used as soy sauce and the food is produced. EFFECT:When animal meat or shellfishes are used as an ingredient, a retort food softer than conventional food is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing retort food, and more specifically to a method for using dark soy sauce and light soy sauce as seasonings when producing retort food.
To obtain an extremely excellent retort food with little retort odor, burnt odor, and browning even though it uses soy sauce, and having only one flavor quality.

Soy sauce is widely used in various dishes because it not only adds aroma and flavor to dishes, but also has the effect of eliminating odors from food ingredients.

On the other hand, in recent years, various types of retort foods have been appearing on the market, but it is also possible to use the above-mentioned soy sauce as a seasoned processed food with excellent aroma and flavor to improve the shelf life of the food. Therefore, after filling a retort pouch and deaerating it, heat sterilization treatment (hereinafter referred to as retort treatment), in which the temperature of each item is held at a temperature higher than 100℃ for a certain period of time, will remove the aroma (fragrance), flavor, or The richness changes with heating, and during retort processing, a unique unpleasant heating element is generated, which is trapped in the pouch until the end and penetrates and dissolves into the food. The flavor is slightly different from food, and it has a unique unpleasant retort odor and burnt odor.
In addition, browning (coloration) is significant and many of them lose their commercial value.

! However, when meat and shellfish are heat-seasoned using soy sauce and made into retort food, the structure of the material tends to harden.

Therefore, the inventors of the present invention have taken into account the current situation.

As a result of various studies, we have found that in the conventional method of manufacturing retort foods that is seasoned with soy sauce or a soy sauce-containing seasoning liquid, when using koikuchi raw soy sauce or koikuchi raw soy sauce as the soy sauce, retort odor, burnt odor, and browning may occur. You can also obtain retort food with less negative effects from oxidation. It is known that when livestock meat and shellfish are used as raw materials, a retort food whose structure is 4 times softer than conventional products can be obtained, and based on this knowledge, the present invention was completed.

That is, one aspect of the present invention is a method for producing a retort food that is seasoned with soy sauce or a seasoning liquid containing soy sauce, which is characterized in that dark raw soy sauce and/or dark raw soy sauce is used as the soy sauce.

The present invention will be explained in detail below.

The koikuchi raw soy sauce used in the present invention, the koikuchi raw soy sauce, is obtained by filtering and squeezing the aged soy sauce prepared according to the usual koikuchi soy sauce brewing method or light soy sauce brewing method, and leaving the obtained raw fried soy sauce still (fining). It can be obtained either as it is or if necessary) by removing microorganisms such as yeast with a filter, etc., and it is not sterilized by pasteurization.

In soy sauce brewing, pasteurization is an essential and important operation, and dark soy sauce and light soy sauce are usually subjected to pasteurization.

In the present invention, it is extremely important to use raw dark soy sauce and light soy sauce, and since the dark soy sauce and light soy sauce that we normally use are pasteurized as described above, However, when the retort food as described above is produced, various drawbacks and problems occur, and the objects of the present invention cannot be achieved. For example, the soy sauce-containing seasoning made by adding other seasonings to the dark soy sauce of the present invention, the dark raw soy sauce, or the soy sauce containing the soy sauce and the various materials of the desired retort food can be packaged in a normal retort pouch or After filling into tin cans and degassing as necessary, seal (heat seal) the product at a temperature of 100°C or higher, preferably 110 to 135°C, and retort for the required sterilization time at that temperature, for example from a few seconds to 60 minutes. One example is a method of seasoning and processing at the same time as processing.

Another method is to season and process various materials for the desired retort food in advance with dark raw soy sauce, dark raw soy sauce, or seasonings containing these soy sauces to obtain the desired food, and then use it as a regular retort food. An example of this method is to fill a pouch or a tin can and then retort it in the same manner as above.

In addition, the method for preparing the above-mentioned soy sauce-containing seasoning liquid includes dark raw soy sauce, light raw soy sauce Banutsu, Ajirin,! Sweeteners such as p-sugar; Alcoholic beverages such as sake and wine; Vinegar: Sodium inosinate;
Chemicals such as sodium guanylate and monosodium glutamate - Flavoring agents: Thickeners such as potato starch; and ginger, pepper?
Spices: 1 selected from a group of 5 such as
Examples include a method of mixing one species or two or more species sequentially or all at once.

In this way, according to the present invention, even though it is a retort food that uses soy sauce, it still has a retort odor.

It is possible to obtain an extremely excellent retort food with little burnt odor and browning, and zero flavor. In addition, when using livestock meat as one food ingredient such as Yamato-ni beef, or when shellfish meat is used, the effect of hardening and apricoting the structure of the rμ material is suppressed, and a retort food with a soft texture is obtained. be able to.

EXAMPLES Hereinafter, the effects of the present invention will be specifically explained with reference to Examples.

Example: Preparation of drip seasoning for retort kabayaki. Dark raw soy sauce, 204cc of oil, 414g of amino acid seasoning "Boriamy (manufactured by Taiyo Fishery Co., Ltd.), and 53g of sugar.

26g of starch syrup, 8I of sodium glutamate, 8g of water.

Sodium succinate 8I11 A dripping seasoning for kabayaki was prepared with a blending ratio of 42 g of sorbitol, 0.4 g of ginger powder, and 2Ii of guar gum.

This was filled into a regular aluminum pouch (100,9/bag), deaerated, sealed, and then retorted at 120°C for 20 minutes to prepare a retort kabayaki dripping seasoning (product of the present invention). .

On the other hand, as a control, a dripping seasoning for retort kabayaki (control product) was prepared in exactly the same manner as above except that "koikuchi hiiri soy sauce" was used instead of the "koikuchi raw soy sauce".

Next, the above-mentioned products of the present invention and control products were subjected to a sensory test using a two-point comparison method by a panel of 120 people trained in discrimination ability, and the color gloss was measured, as shown in Table 1 below. The results as described were obtained.

1.The color is measured using Nippon Heavy Industries Co., Ltd.'s colorimeter "Z-100".
IDP type" was used to measure the reflected light of the specimen. In the chroma column, L is the lightness (the thicker the value, the brighter it is), and a is the tone (
The larger the value, the stronger the reddish color) and b indicates the brightness (the larger the value, the brighter the color).

Table 1 (Note) **; There is a significant difference in iqb risk rate.

Book: 5chi, there is a significant difference in the risk rate.

From the results in Table 1, the retort kabayaki drip seasoning obtained using koikuchi raw soy sauce has less retort odor and burnt odor and has a better flavor than the conventional product using koikuchi hiiri soy sauce. It can be seen that the color is light and has a strong reddish tinge, making it a high-quality product with good coloring and a good appearance.

Example 2 Preparation of retort beef Yamato point 25 nC of dark raw soy sauce (120 g of sugar, 230 cc of ajirin)
, Sodium glutamate 10g 1 agar 5I, potato starch'
Water was mixed with 10 g to prepare a seasoning liquid of 10 nOCC.

On the other hand, raw beef cut into appropriate sizes was boiled in boiling water for several minutes to obtain oil-free raw beef.

Next, take 3 ng of this oil-free raw beef and add the seasoning liquid 3 (
Filled into an aluminum pouch (100g/bag) with ICC,
After deaerating and sealing, the pouch was heated at 120° C. for 15 minutes, and seasoned and sterilized in the pouch to prepare retort beef Yamato point (product of the present invention).

In addition, as a control, retort beef Yamato point (control product) was prepared in exactly the same manner as described above, except that koikuchi-hiiri soy sauce was used instead of the koikuchi raw soy sauce.

Next, the above-mentioned products of the present invention and control products were subjected to a sensory test and a color gloss measurement in the same manner as in Example 1 above.

In addition, the sensory test was conducted for the meat piece, and the color for the broth was 1 for the meat piece.

The results are summarized in Table 2 together with the results of Example 3 described below.

From the results in Table 2, the Yamato point of retort beef obtained using Koikuchi Nama soy sauce (product of the present invention) has a higher retort odor than the control product using Koikuchi Hiiri soy sauce.

It can be seen that there is little burnt smell and the texture of the meat is soft.

In addition, since the color of the broth is light, reddish, and bright, it is clear that the Yamato point of retort beef, which is beautiful in appearance and has a good savory flavor, can be obtained.

Example 3 The oil-free beef 300I obtained in Example 2 was used.

Add to this the seasoning liquid obtained in Example 2 (using dark raw soy sauce) 3
Mix 00CC and boil it on low heat for about 20 minutes to season it. Take this seasoning product 509 and put it in an aluminum pouch (Inn,
9/bag), degassed, sealed, and heated to 120°C.
Retort treatment was performed for 5 minutes to obtain retort beef Yamato point (product of the present invention).

In addition, as a control, retort beef Yamato point (control product) was obtained in exactly the same manner as above, except that Yuguchi-fired soy sauce was used instead of Koikuchi raw soy sauce in the soil seasoning liquid.

Next, the above-mentioned products of the present invention and control products were subjected to sensory tests and color gloss measurements in the same manner as in Example 2.

The results are shown in Table 2.

From the results in Table 2, in the case of Example 3, which was seasoned in advance, then filled into pouches and retorted.

It can be seen that almost the same effect can be achieved, although to a lesser extent, compared to the case of Example 2 in which seasoning processing is performed in the pouch at the same time as the retort processing.

Example 4 Preparation of retort-cooked gohon base 35cc of light raw soy sauce, ``Bonicon (manufactured by Kikkoman) J2CC of liquid stock, 5cc of Ajirin, 0.0cc of nucleic acid powder seasoning.
n4. i9. 4g sugar, 20cc sake.

Isomerized sugar 29. A seasoning liquid was prepared by mixing 0.69 g of sodium glutamate.

On the other hand, 1. According to the manufacturing method of normal seasoned rice base, the material (Kaya〈), Shimeji Ioog.

Carrots 25g, Burdock 351. A quick material was prepared by cutting 30 g of bamboo shoots, 60 g of konnyaku, and 40 g of bracken into appropriate sizes and mixing them together.

Next, this quick material 100Ii was crushed and filled into an aluminum pouch along with 30cc of the above seasoning.

After degassing, seal and heat at 120°C for 20 minutes.

Next, the above-mentioned products of the present invention and control products were subjected to a sensory test and a color gloss measurement in the same manner as in Example 1 above. 1. Color intensity is a 5-fold dilution of the filtrate of the broth, and is measured using a Guilford colorimeter R 5TASAR-3 model at a light wavelength of 550.
It was determined by measuring the absorbance at nm. The smaller the numerical value is, the lighter the color is.

The results are shown in Table 3.

From the results in Table 3, it can be seen that the retort-cooked rice base of the present invention has less retort odor and burnt odor, less browning, and a lighter color than the control, and is of high quality.

Table 3. Example 5 Preparation of retort kelp tsukudani A seasoning liquid was made with a raw material combination consisting of 50 cc of dark raw soy sauce, aocc of ajimin, liquid stock [Bonicon (manufactured by Kikkoman) J 5 cc, 11% sodium glutamate, 209 cc of sugar, and 20 cc of water. Prepared.

Next, the dried kelp was returned to water, and 100 cc of the above seasoning liquid was added to 100 g of kelp that had been cut into shapes and boiled down to obtain kelp tsukudani in a conventional manner.

This tsukudani was filled into a retort pouch (50 g/bag), deaerated, sealed, and retorted at a temperature of 121° C. for 4 minutes to obtain a retort kelp tsukudani.

As a comparison, a seasoning liquid was prepared using koikuchi-fired soy sauce instead of the koikuchi raw soy sauce, and the same procedure was carried out to obtain a retort kelp tsukudani (control product).

A sensory test was conducted on the products of the present invention and the control products obtained above. The results for 1,000 cases are shown in Table 4.

From the results in Table 4, the products of the present invention using dark raw soy sauce are:
Compared to the conventional product (control product) that uses dark-fired soy sauce, it has less retort odor, burnt odor, and browning, and is found to be of good flavor and high quality.

Table 4 Patent applicant: Kikkoman Corporation -97 pieces-

Claims (1)

[Claims] (1) In a method for producing retort food that is seasoned with soy sauce or a seasoning liquid containing soy sauce, dark raw soy sauce and/or
Or a method for producing a retort food, characterized by using light soy sauce.