JPS61202673A - Preparation of sauce - Google Patents

Abstract

PURPOSE:To obtain a sauce preventing the degradation of spices and the dissipation of the spicy components, by sterilizing spices with microwave radiation under specific condition, thereby enabling the most suitable utilization of the spices. CONSTITUTION:A sauce is produced from vegetables, fruits, sugars, salts, acids and spices by conventional process comprising the squeezing, dissolution, mixing, heating and conditioning. In the above process, the spices are mixed with water to obtain a pasty mixture, the mixture is filled in a closed system optionally together with vinegar, and sterilized with microwave radiation of about 1,000-2,500MHz radiated from an external source. The sterilized spices are used as the above spice components.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing sauces, and more particularly to a method for producing sauces that makes the most suitable use of spices.

Processed tomato products such as tomato ketchup, tomato sauce or chili sauce, and sauces such as Worcestershire sauce or rich sauces are essential seasonings that are useful in various dishes. Sauces are indispensable as seasonings because they have excellent flavor, but this flavor is greatly influenced by the spices used in their production. Therefore, in order to improve the flavor of sauces, it is important to make the most of the original flavor of the spices used in its production by preventing it from deteriorating or being lost. be.

On the other hand, the spices used to make sauces, such as pepper, clove, cinnamon, thyme, sage, and fennel, naturally contain a large number of various fungi, including heat-resistant spore-forming bacteria, due to their origin. There is. Therefore, these spices must be sterilized during the production of sauces or at a stage prior to production of sauces.

The present invention satisfies two contradictory conditions in the production of sauces, namely maximizing the original flavor of spices and sterilizing the spices, thereby making a sauce that makes the most optimal use of spices. This relates to a method of manufacturing a class of products.

<Prior art and its problems> Conventionally, in the production of sauces, spices are generally ground in advance, and the ground material is simply heated together with other raw materials during the production of sauces. A method of sterilization is being used. However, in this conventional method, the flavor components of the ground spices are oxidized and degraded by the air during storage in preparation for use, and especially when the ground spices are added to other raw materials. Since a considerable amount of air is brought in and it takes a long time to sterilize it with simple heating as described above, it is necessary to heat for a long time with a considerable amount of air brought in, and this heating deteriorates the original flavor components of spices. There is a problem that the dispersed grains and furthermore, the characteristics of other raw materials such as flavor and color tone are adversely affected.

On the other hand, methods for sterilizing spices themselves include the so-called gas sterilization method, radiation sterilization method, and superheated steam sterilization method (for example, Japanese Patent Publication No. 56-54140, Japanese Patent Publication No. 57-15286).
No. 3) etc. have been proposed, and it is conceivable to use spices sterilized by these methods in the production of sauces. However, the so-called gas sterilization method and radiation sterilization method have unavoidable food hygiene problems, and the so-called superheated steam sterilization method causes a significant leakage of the original flavor components of spices to the leftover food, and is not practical. There is a problem in that the spices sterilized by this method are very difficult to handle when used in the production of sauces.

<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides a method for producing sauces that solves conventional problems such as ironwork and makes the most suitable use of spices.

Therefore, the present invention provides a method for producing sauces by appropriately squeezing, dissolving, mixing, heating and adjusting vegetables, fruits, sugars, salts, acids, spices, etc. A first invention relating to a method for producing sauces using a paste-like mixture of which is sterilized in a closed system by irradiating microwaves from outside the closed system; and an aqueous paste-like mixture of spices coexisting with at least vinegar. The second invention relates to a method for producing sauces using a sauce that has been sterilized in a closed system by irradiating microwaves from outside the closed system.

In the present invention, spices are sterilized in advance and used in the production of sauces. In this way, it is convenient for the production of sauces in actual situations, and at least it eliminates the need for long-term heat sterilization caused by spices when producing sauces. It is possible to greatly reduce the adverse effects on color tone, color tone, etc.

Therefore, first, we will explain the sterilization of spices. In the present invention, target spices include koshiyo (black koshiyo, white koshiyo), clove, cinnamon bark, peilipus, thyme, sage, fennel, etc., and are not particularly limited. Usually these are used in mixtures.

etc.-For the invention, first a pasty mixture of the spices and water is obtained. In this case, the paste-like mixture is a homogeneous mixture with a paste-like appearance in order to make the later sterilization by microwave irradiation effective. It can be obtained by heating a mixture, or a wet crushing or pulverizing mixture of spices and water, for example, in a closed container. Crushing or crushing spices: 40-1
The mixing ratio with water may vary depending on the type of spices, for example, the amount of starch contained in the spices, but in general, spices/water = 14 to 1/7 (
(weight ratio) is sufficient.

Next, the above paste-like mixture is charged into a closed system.

The closed system in this case may be a container for batch processing (preferably equipped with a stirrer or a mixer) or a pipe for continuous processing. The pasty mixture is sequentially pressurized into a pipe equipped with a regulating valve. There are no particular restrictions on the materials used for these closed systems as long as they effectively transmit microwaves, have a certain degree of heat and pressure resistance, and are insoluble in the paste mixture; for example, ceramics and Teflon can be used. can.

Then, the paste mixture charged into the closed system is sterilized by irradiating microwaves from outside the closed system. In this case, the microwave may be a general high frequency of about 1000 to 2500 MHz, and its output etc. is determined depending on the relative relationship with the paste mixture to be sterilized, but experimentally it has been as high as 10 Kw. It is enough. Since the pasty mixture inside the closed system is sterilized by irradiating microwaves from outside the closed system, the inside of the closed system is pressurized and overheated at least during the irradiation of microwaves. .

Although it is largely influenced by the type of spices in the paste mixture and their bacterial properties, in normal cases, the temperature is 110 to 140°C in a closed system.
The pasty mixture is completely sterilized under the conditions of a time of 1 to 3 minutes and a pressure of 2 to 4 kg/7.1 kg.

The paste-like mixture thus sterilized may be used as it is for producing sauces immediately, or may be cooled and stored for use as needed. When storing, for example, in the batch processing described above, after stopping microwave irradiation, the container valve can be cooled with water and then stored as is.

The second invention is a method of irradiating a pasty mixture with microwaves in the presence of vinegar, whereas the first invention described above is a method of irradiating microwaves in the presence of vinegar, and this is the only point in the first invention. Different from invention. In this case, the aqueous paste mixture is basically the same as the paste mixture of the first invention, but there are cases where the aqueous system is only water and vinegar is separately added and mixed, and cases where the aqueous system is initially mixed. There is a double series with cases where vinegar is included.

For example, commercially available vinegar can be used as appropriate, and its coexistence makes the sterilization of the aqueous paste mixture more preferable for purposes of sterilization by irradiating it with microwaves. The amount used varies depending on the type of spices, but in general, the acetic acid concentration in the paste mixture is 0.
It may be about 5 to 2 inches. Therefore, especially when using vinegar produced by static fermentation with an acetic acid concentration of about 4%, and even when using vinegar produced by aerated fermentation with an acetic acid concentration of more than 10%, it is usually necessary to consider the number of steps involved. , it is advisable to coexist the vinegar with a suitable amount of water so as to form an aqueous system as described above.

Tables 1 and 2 show sterilization data and gas chromatography analysis data when spices were sterilized under the following conditions. In other words, water must be uniformly mixed with spices, in the case of black koshiyo, 1 part by weight of black koshiyo and 7 parts by weight of water; in the case of mixed spices, 1 part by weight of mixed spice and 5 parts by weight of water (the same applies hereinafter), in a closed container. After heating to a temperature of 85°C to form a paste-like mixture, this was continuously press-fitted into a Teflon tube with an inner diameter of 20 wφ while irradiating microwaves from outside the tube, and the paste-like mixture was heated inside the tube at a predetermined temperature × The subsequent series of Teflon tubes were cooled with water after being held for a predetermined period of time.The spices used here were all dry-ground into 40 to 60 mesh pieces, representative of the number of viable bacteria. For example, black pepper is produced in Malaysia, cloves are produced in Sanzibar, cinnamon and fennel are produced in China, pei leaves and sage are produced in Turkey, and thyme is produced in France.The mixed spices in the table are equal compositions of the above spices. be.

Table 1 (sterilization data) Note: The number of viable bacteria is determined after 48 hours of culture on a standard agar medium/li').

Table 2 (Gas chromatography analysis data) Note: The fragrance components used as indicators are A for β-caryophyllene, B for eugenol, C for cinnamaldehyde, D for linalool, E for thymol, F for d-camphor, and G for anethole. So, all components including these are the sum of all peaks displayed on the gas chromatograph chart (0).The values in the table are based on the area of the corresponding peak displayed on the gas chromatograph chart before sterilization as 100. Relative value of time. The gas chromatograph analysis was performed as follows: The sample was extracted for 92 hours using a Nitzkerson-Rickens steam distillation continuous extraction device, and the resulting extracted ether solution was subjected to a gas chromatograph. The column is a 3flφ x 3m glass column, and the packing material is Salmon 1.
500 (manufactured by Renri Kako Co., Ltd.), the carrier gas is nitrogen gas, the detector is FID, and the temperature is 240°C.

Under the above conditions, from the results in Tables 1 and 2,
Spices are completely sterilized by microwave irradiation at 120°C for 2 minutes, and the remaining amount of flavor components at that time is 97% of the original amount.0 Although specific data will be omitted, when the acetic acid concentration is 1% When an aqueous paste mixture containing vinegar is sterilized in the same manner as above, the spices will be completely sterilized by microwave irradiation at 115°C for 2 minutes, and the remaining amount of flavor components will be approximately 99% of the original amount. %become.

Using the paste of spices thus sterilized, the following is done.
The sauces are manufactured according to a well-known conventional general manufacturing method, the details of which will be explained in Examples.

<Effects of the Invention, etc.> As explained above, in the end, the present invention utilizes the excellent original flavor of spices in the most suitable manner, and therefore produces sauces with excellent flavor, which is the life of spices. This effect is the result of the combination of each of the following advantages of the present invention. ・Preservation of spices as a paste mixture 0 Therefore, during storage In addition, the flavor components of spices are almost never oxidized and deteriorated by air.In addition, the pasty mixture is sterilized by irradiating it with microwaves from the outside in a closed system. In the paste-like mixture, each particle of crushed or ground spices is uniformly impregnated with water, and this water becomes a receptor for microwaves, so each particle of spices is It is rapidly internally heated and completely sterilized in a very short time. Therefore, the original flavor of spices remains almost unchanged in the paste-like mixture after sterilization. These effects are further promoted when vinegar coexists. ・Furthermore, due to their nature, it is difficult for the flavor components of spices to be integrated into sauces, so simply adding crushed spices when making sauces. However, it is difficult to fully utilize the flavor components of spices, but if the spices are made into a paste mixture as mentioned above and the paste mixture is added after sterilization during the production of sauces, perhaps because of internal heating.・In addition, since sterilized spices are used when making sauces, heating only takes a short time, and the flavor components can be quickly and fully utilized. Since the spices are in the form of a paste mixture, there is almost no air introduced into the container. Therefore, it is extremely unlikely that the flavor components of spices will deteriorate or be lost during the production of sauces, and the degree to which the color tone, flavor, etc., which are the characteristics of other raw materials, will be adversely affected. <Examples, etc.> Worcestershire sauce was produced using the following raw materials and compared between the present invention and the conventional method.Contents of raw materials: Vegetable liquid 10j (tomato liquid 3.61. Onion liquid 2゜71
, carrot liquid 1.8/, celery liquid 1.0/, lettuce liquid 0
．． 51. Cabbage juice 0.41>, fruit juice 21C apple juice 11. Tangerine juice 0.5/, grape juice 0.51)
, 53 kg of sugars (26.5 kg of cane sugar, 26.5 kg of glucose), 10 kg of salt, 12 j of vinegar, 4/4 of the low seasoning liquid (a natural seasoning liquid mainly consisting of an amino acid liquid), 1~ of spices (250 f. 120 LI each of sage and thyme, 100 f1 of white pepper, 80 g each of clove and sage, 50 g each of chili pepper and celery seed,
(10g each of Payleeps, ginger, and garlic).

・Example 1 While adding water to vegetable liquid and fruit liquid, add sugars, salt and their low seasoning liquid, mix while heating and holding for 90°C XIO minutes, immediately cool to 30°C, and finish at 70j Supplied to the conditioning tank. In this adjustment tank, vinegar and a paste-like mixture of spices that had been sterilized in advance were added and mixed again while adding water to give a finish of 10010.Then, this mixture was instantaneously heated and cooled. , got Worcestershire sauce. This Worcestershire sauce has a sugar content of 3
9.2%, titratable acid content 1.90%, pH 3.52, salinity 9
．． It was 8chi. The pasty mixture of spices used here was obtained as follows. In other words, spices ground into 60 mesh pieces and 4 times the amount of water are mixed uniformly to make 8
A paste-like mixture heated to a temperature of 5°C was continuously press-fitted into a Teflon tube and irradiated with microwaves from the outside to sterilize it at 120°C for 2 minutes, and then immediately cooled with water.0 - Example 2 Worcestershire sauce was prepared in the same manner as in Example 1, except that a total of 415 volumes of vinegar was used in the conditioning tank, and a pasty mixture of spices was used as follows. The analytical values were almost the same as in Example 1. The pasty mixture of spices used here was (60
A paste-like mixture that was uniformly mixed at a ratio of 1/3 (spices crushed into mesh)/(115 amounts of vinegar for the whole Mizuko) and heated to a temperature of 80°C was prepared in the same manner as in Example 1. It has been processed.

・Comparative example (conventional method) While adding water to vegetable liquid and fruit liquid, sugars, salt, their low seasoning liquid, and crushed spices were uniformly atomized using a wet atomizer with 5J of water. In addition, the mixture was mixed while being heated at 90° C. for 15 minutes, immediately cooled to 30° C., and supplied to the adjustment tank at a finishing temperature of 7807 or more. In this adjustment tank, vinegar was added and mixed again while adding water to give a finish of 1001. Thereafter, Worcestershire sauce was obtained in the same manner as in the case of the present invention. The analysis values of this Worcestershire sauce were almost the same as in Example 1.

・Comparison results The results of comparing the flavors of Worcestershire sauce according to Example 1 and Worcestershire sauce according to Comparative Example, and between Worcestershire sauce according to Example 2 and Worcestershire sauce according to Comparative Example,
It was determined that the Worcestershire sauce according to the present invention (Examples 1 and 2) was clearly superior. This was determined by 30 carefully selected sensory testers who conducted sensory tests five times, each comparing two points of preference, with a risk rate of 1.

Claims (1)

[Scope of Claims] 1. In producing sauces by appropriately squeezing, dissolving, mixing, heating and adjusting vegetables, fruits, sugars, salts, acids, spices, etc., spices and water are used. A method for producing sauces using a pasty mixture of sterilized in a closed system by irradiating microwaves from outside the closed system. 2. When producing sauces by appropriately squeezing, dissolving, mixing, heating and adjusting vegetables, fruits, sugars, salts, acids, spices, etc., an aqueous paste-like mixture of spices is mixed with at least vinegar. A method for producing sauces using sauces that are coexisted in a closed system and sterilized by irradiating microwaves from outside the closed system.