WO2014046258A1 - Liquid, paste or frozen food composition packaged in container, and method for producing said composition - Google Patents

Liquid, paste or frozen food composition packaged in container, and method for producing said composition Download PDF

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Publication number
WO2014046258A1
WO2014046258A1 PCT/JP2013/075560 JP2013075560W WO2014046258A1 WO 2014046258 A1 WO2014046258 A1 WO 2014046258A1 JP 2013075560 W JP2013075560 W JP 2013075560W WO 2014046258 A1 WO2014046258 A1 WO 2014046258A1
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WIPO (PCT)
Prior art keywords
starch
container
sauce
food composition
curry
Prior art date
Application number
PCT/JP2013/075560
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French (fr)
Japanese (ja)
Inventor
茂樹 里見
通江 川向
弘子 大熊
可奈子 浅野
研一 鎌田
紘介 濱洲
Original Assignee
ハウス食品グループ本社株式会社
Priority date (The priority date 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 date listed.)
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Publication date
Priority claimed from JP2012208895A external-priority patent/JP6053420B2/en
Priority claimed from JP2012208559A external-priority patent/JP6033020B2/en
Priority claimed from JP2012221453A external-priority patent/JP5951436B2/en
Application filed by ハウス食品グループ本社株式会社 filed Critical ハウス食品グループ本社株式会社
Priority to CN201380049256.5A priority Critical patent/CN104661540B/en
Publication of WO2014046258A1 publication Critical patent/WO2014046258A1/en
Priority to HK15107870.3A priority patent/HK1207262A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3535—Organic compounds containing sulfur
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the present invention has high microbial safety and / or can be quickly and uniformly dispersed in added hot water or water without being completely cured even in a frozen state, and cooking
  • the present invention relates to a liquid or pasty food composition in a container that imparts viscosity to a final food, and a method for producing the same.
  • the present invention provides high microbial safety even when the amount of the antibacterial component used is small, and is cooked together with a predetermined amount of water and other food materials as necessary to impart viscosity to the final food.
  • the present invention relates to a containerized liquid or paste-like food composition.
  • the present invention also relates to a method for producing a liquid or pasty food composition in a container such as curry roux containing starch as a viscous material.
  • the present invention can be rapidly and uniformly dispersed in the added hot water or water without being completely cured even in a frozen state, and is cooked to give viscosity to the final food.
  • the present invention relates to a frozen food composition in a container used for an application.
  • liquid or pasty food compositions in containers such as concentrated pasty roux products in containers containing starch have been commercially available.
  • This liquid or pasty food composition is taken out of the container, cooked by adding a predetermined amount of water, and appropriately combined with a desired food material to form a final food.
  • viscosity thickness
  • Such liquid or pasty food compositions are supplied to the market in which various antibacterial ingredients are blended in order to obtain microbial safety.
  • antibacterial components have a unique taste and fragrance, which can impair the taste and fragrance of the liquid or pasty food composition itself. Therefore, the amount of antibacterial component used and the food composition that can be used are limited, and depending on the type of food composition, it has been difficult to obtain sufficient microbial safety.
  • the food composition cured by freezing requires a long time for thawing, so that it is difficult to quickly disperse in water and hot water added during cooking, increasing the burden of cooking.
  • liquid or pasty food compositions in containers that have been thawed or stored at room temperature or refrigerated will have their contents attached to the containers.
  • Patent Document 1 describes that it is easy to take out from a container such as a tube, and is thick enough for food when it is boiled and cooked with a predetermined amount of water.
  • a method for producing paste-like roux that has been heat-sterilized and that can be applied is disclosed.
  • the manufacturing method of the pasty roux of patent document 1 cooks starch, water, sugar, salt, and other food materials until the product temperature reaches 90 ° C. to prepare a heat-adjusted composition, and prepares the tube-like container.
  • it is a method of filling and sealing, the gelatinization of starch is suppressed by increasing the gelatinization start temperature of starch by containing sugar in a specific ratio with respect to the salt.
  • the present invention is a liquid or pasty food composition in a container that can be quickly and uniformly dispersed in hot water or water and that develops a desired viscosity by heating, and has an antibacterial component
  • An object of the present invention is to provide a food composition that has high microbial safety even when the amount of use is small.
  • the present invention is capable of being rapidly and uniformly dispersed in the added hot water or water without being completely cured even in a frozen state, and being cooked and cooked into a final food. It aims at providing the frozen food composition used for the use which provides.
  • the present inventors in the production of a liquid or pasty food composition containing starch as a viscous material, heat-cooked water, sugar, salt and other food materials other than starch without adding starch.
  • the inventors of the present invention have a water activity (Aw) of 0.84 or less and water content in a container-containing liquid or paste-like food composition containing starch, sugar, and water. By making the amount 40% by weight or less, it was found that even when the amount of the antibacterial component used is small, high microbial safety can be obtained, and the present invention has been completed.
  • the present inventors have at least a non-pregelatinized starch, saccharide, and water-containing food composition so that the water content is 40% by weight or less so that the food composition can be frozen. It is found that the composition can be quickly and uniformly dispersed in the added hot water or water without being completely cured, and can exhibit a desired viscosity (thickness) by cooking. It came to complete.
  • the present inventors prepared a starch-dispersed sugar solution in which starch is mixed and dispersed in a sugar solution containing a high-concentration sugar, and the starch-dispersed sugar solution is mixed with the heat cooking composition, whereby The inventors have found that gelatinization and sedimentation do not occur, and have completed the present invention.
  • the present invention includes the following inventions [1] to [7].
  • the present invention includes the following ⁇ 1> to ⁇ 3> inventions.
  • ⁇ 3> The frozen food composition in a container according to ⁇ 1> or ⁇ 2>, wherein the ratio of carbohydrate to water is 30% by weight or more.
  • the present invention includes the following inventions (1) to (5).
  • a method for producing a liquid or pasty food composition in a container containing starch, sugar, food material and water that has not been pregelatinized (a) a step of cooking a raw material containing food material and water to prepare a cooking composition, (b) a step of preparing a starch-dispersed sugar solution by mixing and dispersing raw materials containing starch, sugar and water; (c) mixing the cooked composition and the starch-dispersed sugar solution to prepare a liquid or pasty food composition, and (d) filling the container with the liquid or pasty food composition. Including the above method.
  • the present invention even if the amount of the antibacterial component used is small, microbial safety is high, it can be quickly and uniformly dispersed in the added hot water or water, and the desired viscosity is expressed by heating, It is possible to provide a liquid or pasty food composition in a container capable of producing a final food (eg, curry sauce) having an excellent flavor.
  • a final food eg, curry sauce
  • the present invention even in a frozen state, it can be quickly and uniformly dispersed in added hot water or water without being completely cured, and it is cooked and has a viscosity in the final food.
  • the frozen food composition used for the use to provide can be provided.
  • the frozen food composition having such characteristics can be taken out without thawing and without adhering to the container in which it is stored, and only the necessary amount can be taken out and used as it is in addition to hot water or water. Can be used and is very convenient.
  • liquid or pasty food composition such as curry roux containing starch as a viscous material
  • thickening due to starch gelatinization (pregelatinization) and precipitation separation of starch are performed. It can be effectively suppressed.
  • the liquid or pasty food composition in a container produced by the method of the present invention is excellent in fluidity, easy to take out from the container, quickly disperses in water, and exhibits good thickness by heating. .
  • FIG. 1 shows the manufacturing process of Example 6 (element of bechamel sauce).
  • FIG. 2 shows the production process of Example 7 (Karareu / heat sterilization before filling).
  • FIG. 3 shows the manufacturing process of Example 8 (pumpkin chowder element).
  • FIG. 4 shows the manufacturing process of Example 9 (carbonara sauce).
  • FIG. 5 shows the manufacturing process of Example 10 (seasoned meat seasoning).
  • FIG. 6 shows the manufacturing process of Example 11 (Custard base).
  • FIG. 7 shows the production process of Example 12 (soup curry base).
  • FIG. 8 shows the manufacturing process of Example 15 (Karayu).
  • FIG. 9 shows the manufacturing process of Example 16 (carrail).
  • FIG. 10 shows the manufacturing process of Example 17 (Karayu).
  • FIG. 11 shows the manufacturing process of Example 18 (carreau / sterilization after filling).
  • FIG. 12 shows the manufacturing steps of Examples 19 to 22 and Comparative Example 7 (Karayu).
  • the present invention is a liquid or paste-like food composition in a container that can be rapidly and uniformly dispersed in hot water or water and that develops a desired viscosity by heating.
  • the present invention relates to the food composition having high microbial safety even when the amount of the antimicrobial component used is small.
  • the liquid or pasty food composition of the present invention (hereinafter sometimes referred to as “the food composition of the present invention”) has a water content of 40% by weight or less based on the total weight of the composition. .
  • the lower limit of the moisture content is not particularly limited, but the moisture content is desirably 10% by weight or more, preferably 15% by weight or more, based on the total weight of the food composition of the present invention.
  • the moisture content can be measured using a known method. For example, it can be measured by a normal pressure heating drying method.
  • the food composition of the present invention has a water activity (Aw) of 0.84 or less.
  • the value of water activity can be adjusted by adjusting the amount of sugar, salt, etc. contained in the food composition.
  • the water activity can be measured using a known water activity measuring device, for example, using a water activity measuring device manufactured by Nova Cina.
  • starch examples of the starch used in the food composition of the present invention include starches such as wheat starch, corn starch, waxy corn starch, potato starch and tapioca starch.
  • Starch may be added in the form of cereal flour containing starch such as wheat flour, rice flour, and glutinous rice flour. Grain powder may be used alone or mixed with oils and fats and heated to improve flavoring and dispersibility.
  • a wet heat-treated starch that has been subjected to a wet heat treatment or a chemically modified processed starch such as crosslinking or functional group addition may be used for the starch.
  • Starch may be used independently and may be used in combination of multiple types.
  • the final food obtained by cooking the food composition of the present invention is a food that is originally cooked using wheat flour, such as curry, stew, chowder, hayashi, gratin, etc., as starch, wheat starch, corn starch
  • wheat flour such as curry, stew, chowder, hayashi, gratin, etc.
  • starch wheat starch
  • corn starch it is desirable to mainly use cereal flours containing these starches and hydrothermally treated starches or modified starches thereof.
  • Wheat starch, corn starch and cereal flour containing those starches, and heat-treated starch or processed starch of those starches are short-body properties when cooked with water and gelatinized, curry, stew, chowder , Physical properties and textures preferable for uses such as hayashi and gratin.
  • Potato starch, tapioca starch, waxy corn starch, kudzu starch and its processed starch have long body properties when cooked with water and gelatinized. However, when these starches are mainly used in applications such as curry, stew, chowder, hayashi, and gratin, preferred physical properties and texture cannot be obtained.
  • starch means starch that is not pregelatinized. However, in order to suppress separation of insoluble solids, fats and oils, a part of pregelatinized starch may be included.
  • the starch content in the food composition of the present invention is not particularly limited, but is preferably 5 to 50% by weight, more preferably 5 to 45% by weight, and more preferably 10 to 40% by weight based on the total weight of the composition. Particularly preferred.
  • the amount of starch in the food composition of the present invention is measured by separating starch from the water-soluble fraction by utilizing the fact that starch that has not been pregelatinized is insoluble in water, and gelatinizing the starch contained in the insoluble fraction by heating. Then, it can be measured by degrading with glucoamylase and quantifying the amount of glucose.
  • the food composition of this invention contains fats and oils here, it is preferable to perform a degreasing process previously.
  • sugars used in the food composition of the present invention include monosaccharides such as glucose, disaccharides such as sucrose, maltose and trehalose, oligosaccharides, maltosyl trehalose, starch syrup, dextrin, sugar alcohols (xylitol, sorbitol) Mannitol, maltitol, lactitol, oligosaccharide alcohol, etc.).
  • Carbohydrates may be used alone or in combination of two or more.
  • the saccharide is preferably a water-soluble saccharide.
  • Carbohydrates include pregelatinized starch, but not pregelatinized starch.
  • a saccharide with a low sweetness may be used so that the balance of flavor is maintained even if the amount of saccharide added in the food composition of the present invention is increased.
  • the sweetness is an index of sweetener sweetness when the sucrose sweetness is set to 100, and a certain amount (for example, 10% by weight) of sucrose aqueous solution is compared with other sweetener aqueous solutions. It can be obtained from the concentration that feels the same sweetness.
  • the ratio of carbohydrate to moisture is 30% by weight or more, preferably 40% by weight or more, more preferably 60% by weight or more, thereby improving the fluidity of the composition and heat sterilization.
  • the gelatinization of the starch at the time can be suppressed, and the fluidity of the composition can be maintained even after heat sterilization.
  • the ratio of sugar to water typically the sugar is 300% by weight or less to water.
  • Increasing the proportion of sugar increases the sweetness and relatively decreases the concentration of starch and other seasoning ingredients, increasing the amount of product required to form the predetermined flavor properties.
  • the content of the saccharide in the food composition of the present invention is not particularly limited as long as the water activity of the food composition of the present invention is maintained in the above range, but it is 10 to 60 based on the total weight of the composition. % By weight is preferred, 12 to 55% by weight is more preferred, and 15 to 45% by weight is even more preferred.
  • the method for measuring carbohydrates in the food composition of the present invention is calculated as a numerical value obtained by subtracting the amounts of moisture, protein, lipid, dietary fiber, ash, and starch from the total amount of the food composition.
  • Water, protein, lipid, dietary fiber, and ash can be measured according to the measurement method of the nutrition labeling standard.
  • Starch can be measured according to the method shown in 1.2 above.
  • Antibacterial component used in the food composition of the present invention is not particularly limited as long as it can be used for food.
  • alcohol for example, ethyl alcohol
  • organic acid for example, acetic acid, lactic acid, citric acid
  • allyl isothiocyanate for example, allyl isothiocyanate.
  • the content of the antibacterial component in the food composition of the present invention varies depending on the type of the antibacterial component used, but is set so that the flavor of the composition is not impaired and the microbial safety of the composition is sufficient. It is preferable to do.
  • alcohol is 0.3 to 3.0% by weight, preferably 0.3 to 2.5% by weight, more preferably 0.3 to 2.0% by weight. More preferably, it is 0.3 to 1.5% by weight
  • acetic acid is 0.1 to 3.0% by weight, preferably 0.1 to 2.0% by weight, more preferably 0.1 to 1.5% by weight.
  • Wt% more preferably 0.1 to 1.0 wt%, and allyl isothiocyanate 0.001 to 0.1 wt%, preferably 0.001 to 0.05 wt%, more preferably 0.001
  • the content can be -0.03% by weight, more preferably 0.001-0.02% by weight. It can be said that the content of these antibacterial components is remarkably small compared with the amount generally used conventionally.
  • the food composition of the present invention can contain fats and oils in order to improve and / or maintain the fluidity of the composition.
  • the fats and oils used in the food composition of the present invention include animal fats such as beef tallow, pork tallow, fish oil, butter, ghee, soybean oil, corn oil, palm oil, rapeseed oil, olive oil, sunflower seed oil, cottonseed oil, peanut oil And vegetable oils such as safflower oil and rice oil, and processed oils such as diacylglycerol and margarine.
  • the fat content is preferably 20% by weight or less based on the food composition.
  • the food composition of this invention may further contain an emulsifier for the separation stability of fats and oils.
  • the food composition of the present invention may contain sodium chloride for the preparation and flavoring of the water activity of the composition.
  • the salt content of the food composition of the present invention is not particularly limited as long as the water activity of the food composition of the present invention is maintained within the above range, but is 13% by weight or less based on the total weight of the composition. It is preferable.
  • salt content is increased from 13% by weight, when the food composition is stored at room temperature or under refrigerated or frozen conditions, salt may precipitate during storage and cause sedimentation.
  • the amount of salt in the food composition of the present invention is measured by a coulometric titration method after the composition is ashed, dissolved in distilled water, and filtered.
  • the food composition of the present invention may further contain any food material for imparting a desired flavor and taste.
  • Optional food materials include, for example, dairy products (eg, milk, skim milk powder, whole milk powder, powdered milk, condensed milk, cheese, etc.), ingredients, and seasonings (eg, extracts (livestock meat extract, seafood extract). , Vegetable extracts, yeast extracts), inorganic salts such as salt, sugars, ascorbic acid, malic acid, citric acid, acids such as carboxylic acids such as fatty acids, amino acids such as sodium glutamate, glycine, alanine, sodium inosinate, guanyl Nucleic acids such as sodium acid, and spices such as spices and herbs). Ingredients can be appropriately selected according to the type of the desired food composition, for example, vegetables, beans, cereals, fruits, meats, seafood and the like appropriately cut as necessary. .
  • dairy products eg, milk, skim milk powder, whole milk powder, powdered milk, condensed milk, cheese, etc.
  • ingredients eg, extracts (livestock meat extract, seafood extract).
  • microbe safety means a bacteriostatic action that inhibits the growth and growth of microorganisms.
  • the food composition of the present invention has a water activity of 0.84 or less and a water content of 40% by weight or less, the water activity value of the food composition of the present invention is in the above range, and the water content Is 40% by weight or less, high microbial safety can be obtained even if the amount of the antibacterial component used is small.
  • the value of water activity in a food composition by reducing the value of water activity in a food composition, the risk of microbial growth in the composition can be reduced.
  • the value of water activity can be adjusted by the amount of sugar and salt contained in the composition, and the value of water activity can be lowered by increasing the amount of sugar and salt.
  • the amount of carbohydrates and salt contained in the composition is increased in order to reduce the value of water activity, the flavor and taste of the composition can be impaired. Therefore, there is a limit in reducing the water activity value of the composition, and it was necessary to add an antibacterial component in order for the composition to obtain sufficient microbial safety.
  • the present inventors have found that the risk of microbial growth can be further reduced by reducing the amount of water in a food composition in which water activity is maintained. According to this new knowledge, it is possible to increase microbial safety without reducing the value of water activity in the food composition, and therefore the amount of antimicrobial component added can be reduced. .
  • the food composition of the present invention is a liquid or pasty food composition in a container with water as a continuous phase and, if necessary, oil as a dispersed phase.
  • the food composition of the present invention contains starch that is not substantially pregelatinized, and a polarizing cross is observed by microscopic observation using a polarizing plate.
  • the food composition of the present invention has a viscosity at 25 ° C. measured by a B-type viscometer of 130,000 mPa ⁇ s or less, preferably 100000 Pa ⁇ s or less, more preferably 80000 mPa ⁇ s or less, more preferably 50000 mPa ⁇ s or less, particularly Preferably, it is 20000 mPa ⁇ s or less.
  • the food composition of the present invention having this viscosity can be quickly and uniformly dispersed when added to hot water or water.
  • the flavor may give a pale image.
  • the final food obtained by cooking the food composition of the present invention is a food with a rich flavor, such as curry, stew, chowder, hayashi, gratin, etc., it is measured with a B-type viscometer. It is desirable that the viscosity at °C is 10,000 mPa ⁇ s or more.
  • Viscosity can be measured with a known B-type viscometer. For example, using Toki Sangyo (R100 type viscometer), it can be measured by a value measured after 30 seconds at 30 rpm using an appropriate rotor according to the viscosity range.
  • Toki Sangyo R100 type viscometer
  • the food composition of the present invention contains starch that is not substantially pregelatinized, it can be dispersed in water or hot water, and cooked with other food materials as necessary. Starch becomes alpha and viscosity is expressed, and a food with sufficient thickening is obtained.
  • curry As the final food obtained by cooking the food composition of the present invention, curry, stew using a viscous sauce (white sauce, demiglace sauce, curry sauce, soup curry, tomato sauce, sauce, custard sauce, etc.)
  • viscous sauce white sauce, demiglace sauce, curry sauce, soup curry, tomato sauce, sauce, custard sauce, etc.
  • examples include chowder, hayashi, gratin, pasta, Chinese style dish, custard cream and the like.
  • the food composition of the present invention has a water activity of 0.84 or less, a water content of 40% by weight or less, and a high bacteriostatic power can be obtained by containing a predetermined amount of antibacterial components. No sterilization process is required.
  • heat sterilization is performed when it is necessary to reduce the number of bacteria mixed from the raw materials used or the production process. It is preferable.
  • the heat sterilization can be performed, for example, with steam, hot water, or the like.
  • the heat sterilization treatment is preferably performed so that the temperature (center temperature) of the food composition is 60 ° C. to 90 ° C.
  • the above temperature is preferably maintained for 5 seconds to 60 minutes, and when the heat sterilization treatment is hot pack sterilization described later, the above temperature is maintained. It is preferable to hold for 5 seconds to 5 minutes.
  • the food composition of the present invention is filled in a container and sealed.
  • the container is not limited as long as the contents can be taken out.
  • a pouch-shaped container, a pouch with a stopper, a tube-shaped container, a bottle-shaped container, a can, a bottle container, and the like can be used.
  • the order of the filling and sealing of the food composition into the container and the heat sterilization treatment is not particularly limited, and the heat sterilization treatment may be performed before filling the container with the food composition or after filling the container. Alternatively, it can be performed before or after filling the container.
  • the food composition is filled and sealed in a container and then heat-sterilized (post-sterilization), and the food composition is pre-heated (preferably heat-sterilized at a temperature of 60 ° C. to 90 ° C.).
  • the food composition is filled and sealed in a container while maintaining the temperature of the heat sterilization treatment (preferably 60 ° C. or higher), and the container is sterilized (hot pack sterilization).
  • the production of the food composition of the present invention may further include a step of cooking in the presence of the food material before the heat sterilization treatment.
  • a heat cooking process can also be performed combining with a heat sterilization process.
  • starch may be gelatinized in the cooking process and antibacterial components may be deactivated, a mixture of carbohydrates, water, food ingredients, etc. is cooked in advance without adding starch and antibacterial components.
  • the food composition may be mixed with starch and antibacterial ingredients to prepare a food composition, and the food composition may be sterilized by heating.
  • a mixture containing starch and sugar and a mixture containing water, food material, etc. are separately cooked and then both May be mixed with an antibacterial component to prepare a food composition, and the food composition may be heat sterilized.
  • the gelatinization temperature of starch can be raised, and starch can be prevented from gelatinizing in the cooking process.
  • liquid or paste-like food composition of the present invention can be stored under appropriate storage conditions such as room temperature storage, refrigerated storage, and frozen storage.
  • the liquid or pasty food composition in a container of the present invention does not completely solidify even when frozen and can maintain flexibility.
  • a frozen or frozen food composition in a container of the present invention (frozen product) has the advantage that it can be thawed in a short time and can be quickly used for cooking.
  • the food composition of the present invention contains starch that is not substantially pregelatinized, it is dispersed in water or hot water, and by cooking with other food ingredients as necessary, The starch in the food composition is turned into ⁇ to develop a viscosity, and a food with sufficient thickening is obtained.
  • the food composition of the present invention was added to 150 ml of hot water at 60 ° C. and mixed by stirring to prepare a mixture, and then the mixture was heated while stirring and mixing until the temperature of the mixture reached 95 ° C.
  • the viscosity at the time immediately after preparation was adjusted to 60 ° C., when the mixture was heated to 95 ° C. and cooled to 60 ° C.
  • the viscosity of the mixture measured in the same manner is 2 times or more, more preferably 5 times or more, still more preferably 10 times or more. Specifically, the viscosity at 60 ° C.
  • the value of the viscosity measured by a B-type viscometer indicates a value measured after 30 seconds at 30 rpm using an appropriate rotor according to the viscosity range.
  • the present invention is a method for producing a containerized liquid or pasty food composition containing starch as a viscous material, wherein starch is gelatinized in the production process. Further, the present invention relates to the above production method capable of suppressing sedimentation and separation by improving dispersibility.
  • the present invention is a method for producing a liquid or pasty food composition in a container containing starch, sugar, food material and water that have not been pregelatinized, and includes the following steps.
  • the food material is appropriately selected according to the type of the intended liquid or pasty food composition (hereinafter sometimes simply referred to as “food composition”), and is normally used for the food composition.
  • food composition for example, fats and oils or any food material for imparting a desired flavor and taste as described in “1.5.
  • Other food materials” of the above “I. Liquid or paste-like composition in a container” Can be used.
  • the starch-dispersed sugar liquid may contain a part of the food material in step (a).
  • the starch-dispersed sugar solution may be prepared at room temperature or may be heated as necessary. In the case of heating, it is preferable to mix and disperse the raw materials at the temperature of the heat sterilization treatment.
  • the temperature for the heat sterilization treatment is preferably 60 ° C. to 90 ° C., more preferably 60 ° C. to 85 ° C., and further preferably 65 ° C. to 80 ° C.
  • the said temperature can be suitably adjusted with the ratio of the saccharide
  • the starch-dispersed sugar liquid can be heat-sterilized together with the preparation of the starch-dispersed sugar liquid. Therefore, the prepared starch-dispersed sugar solution is mixed with the cooking composition prepared in step (a) in the next step (c), and filled in a container to produce a food composition with excellent microbial safety. be able to.
  • the product temperature of the food composition after mixing with the heat cooking composition in the next step (c) is increased, and will be described later.
  • the load of the heat sterilization process size of the sterilizer, energy cost, etc.
  • the cooking temperature of the cooking composition to be mixed may be the same as or different from the heating temperature for preparing the starch-dispersed sugar solution. If they are different, any of them may be high.
  • the temperature difference is preferably within 70 ° C, more preferably within 50 ° C, Preferably it is within 30 ° C, most preferably within 10 ° C.
  • the concentration of the carbohydrate with respect to the water in the starch-dispersed sugar solution is preferably 30% by weight or more, more preferably 40% by weight or more, still more preferably 50% by weight or more, and most preferably 70% by weight or more.
  • the concentration of carbohydrates relative to the water content in the starch-dispersed sugar solution, but the amount of starch and other seasonings based on the total weight of the food composition to be produced, and the food composition to be produced Considering the required sweetness, for example, the sugar content is preferably 300% by weight or less with respect to moisture.
  • starch used in the method of the present invention those described in “1.2. Starch” of the above “I. Liquid or pasty composition in a container” can be used. Starch may be used independently and may be used in combination of multiple types. The amount of starch is preferably 5 to 50% by weight, more preferably 5 to 45% by weight, and particularly preferably 10 to 40% by weight based on the total weight of the food composition to be produced. The amount of starch in the frozen food composition of the present invention can be measured by the method described in “1.2. Starch” in “I. Liquid or Paste Composition in Container”.
  • any of those described in “1.3. Carbohydrate” of the above “I. Liquid or pasty composition in a container” can be used.
  • Carbohydrates may be used alone or in combination of two or more.
  • a thickener may be included in the starch-dispersed sugar solution.
  • a well-known thing can be utilized as a thickener.
  • pectin, guar gum (guar gum) lees, xanthan gum lees, tamarind gum lees, carrageenan lees, propylene glycol lees, carboxymethyl cellulose and the like can be mentioned.
  • a thickener may be used independently and may combine multiple types.
  • when using said thickener in large quantities since there exists a possibility of including a bubble when mixing and stirring a raw material, it is preferable to use it auxiliaryly to the last, and the quantity should just be set suitably.
  • drying composition and “starch-dispersed sugar solution” is, for example, heated with steam or hot water supplied to the jacket while mixing and stirring the ingredients in a mixing tank equipped with a jacket and a stirrer. To do.
  • the cooking composition and the starch-dispersed sugar liquid are preferably 85 ° C. or lower, more preferably 80 ° C. or lower when mixed.
  • the liquid or pasty food composition obtained by the above mixing is preferably subjected to a heat sterilization treatment.
  • the heat sterilization can be performed, for example, with steam, hot water, or the like.
  • the conditions may be set so that the sterilization is sufficient and the food composition is sufficiently preserved.
  • the temperature (center temperature) of the food composition is 60 ° C. to 90 ° C.
  • Heat sterilization is performed.
  • the heat sterilization treatment for example, when the heat sterilization treatment is post-sterilization described later, it is preferable to hold the temperature for 5 seconds to 60 minutes. It is preferable to hold for 5 seconds to 5 minutes.
  • the container is not limited as long as the contents can be taken out.
  • a pouch-shaped container, a pouch with a stopper, a tube-shaped container, a bottle-shaped container, a can, a bottle container, and the like can be used.
  • the order of the filling and sealing of the food composition into the container and the heat sterilization treatment is not particularly limited, and the heat sterilization treatment may be performed before filling the container with the food composition or after filling the container. Alternatively, it can be performed before or after filling the container.
  • the food composition is filled and sealed in a container and then heat-sterilized (post-sterilization), and the food composition is pre-heated (preferably heat-sterilized at a temperature of 60 ° C. to 90 ° C.).
  • the container is filled and sealed with the food composition while maintaining the temperature of the heat sterilization treatment (preferably 60 ° C. to 90 ° C., more preferably 60 ° C. to 85 ° C., still more preferably 65 ° C. to 85 ° C.).
  • a mode of sterilizing hot pack sterilization
  • the step of mixing the starch-dispersed sugar solution with the cooking composition after heating the temperature to a temperature lower than the temperature of the heat sterilization treatment is further performed. It may be included in the method.
  • the starch-dispersed sugar solution By heating and controlling the starch-dispersed sugar solution to a temperature lower than the temperature of the heat sterilization treatment, it is possible to further suppress the thickening due to starch gelatinization in the starch-dispersed sugar solution, and the cooking composition Immediately after preparing a liquid or pasty food composition by mixing with the liquid, the liquid or pasty food composition can be heated to the temperature of the heat sterilization treatment.
  • the starch-dispersed sugar solution is heated to a temperature lower than the temperature of the heat sterilization treatment before cooking.
  • a step of mixing with the composition may further be included in the method of the present invention.
  • the food composition produced by the method of the present invention contains starch that is not substantially pregelatinized, it is dispersed in water or hot water, and if necessary, by cooking with other food materials, The starch in the food composition is turned into ⁇ to develop a viscosity, and a food with sufficient thickening is obtained.
  • the food composition described in “3. Liquid or pasty food composition” of “I. Liquid or pasty composition in container” can be produced.
  • the present invention can be rapidly and uniformly dispersed in added hot water or water without being completely cured even in a frozen state,
  • the present invention relates to a frozen food composition used for the purpose of imparting viscosity to food.
  • the frozen food composition of the present invention is frozen and completely cured in a frozen state (-30 ° C to -5 ° C, preferably -30 ° C to -10 ° C, more preferably -30 ° C to -15 ° C). Without solidification, it solidifies while maintaining adequate flexibility even when frozen. Due to this feature, the frozen food composition of the present invention has the following advantages: -The frozen food composition of the present invention can be taken out without adhering to the container that has been housed, and the frozen food composition can be prevented from remaining in the container. ⁇ It can be easily separated with a spoon or knife without thawing, and only the necessary amount can be easily separated. -By adding water or hot water, it can be quickly thawed and dispersed.
  • the frozen food composition of the present invention can be used in combination with a desired food material in addition to a predetermined amount of water or hot water, and cooked to prepare a viscous sauce (white sauce, demiglace sauce, curry sauce, soup).
  • a viscous sauce white sauce, demiglace sauce, curry sauce, soup.
  • the frozen food composition of the present invention is characterized in that the water content per total weight of the composition is 40% by weight or less, preferably 35% by weight or less, more preferably 30% by weight or less.
  • the lower limit of the moisture content is not particularly limited, but is usually 10% by weight or more, preferably 15% by weight or more, based on the total weight of the frozen food composition of the present invention.
  • the food composition of the present invention is in a frozen state (-30 ° C to -5 ° C, preferably -30 ° C to -10 ° C, more preferably- At 30 ° C. to ⁇ 15 ° C.), it does not freeze and harden completely, and solidifies while maintaining appropriate flexibility even after freezing.
  • the frozen food composition of the present invention contains starch that has not been pregelatinized. By using starch that has not been pregelatinized, starch aging / denaturation due to freezing can be prevented, and the food composition of the present invention can be cooked to make a smooth mouthfeel sauce. However, for the purpose of suppressing the separation of insoluble solids, fats and oils, a part of pregelatinized starch may be included.
  • starch means starch that is not ⁇ .
  • the starch used in the frozen food composition of the present invention can be of any type, and those described in “1.2. Starch” of the above “I. Liquid or pasty composition in a container” can be used. Starch may be used independently and may be used in combination of multiple types.
  • the content of starch in the frozen food composition of the present invention is not particularly limited, but is preferably 5 to 50% by weight, more preferably 5 to 45% by weight, based on the total weight of the composition, and 10 to 40% by weight. Is particularly preferred.
  • the amount of starch in the frozen food composition of the present invention can be measured by the method described in “1.2. Starch” in “I. Liquid or Paste Composition in Container”.
  • Carbohydrate The sugar used in the frozen food composition of the present invention is not limited to any kind, and those described in “1.3. Carbohydrate” of “I. Liquid or paste-like composition in a container” are used. can do. Carbohydrates may be used alone or in combination of two or more.
  • the ratio of carbohydrate to water is 30% by weight or more, preferably 40% by weight or more, and more preferably 50% by weight or more.
  • the content of carbohydrate in the frozen food composition of the present invention is not particularly limited, but is preferably 10 to 65% by weight, more preferably 12 to 60% by weight, based on the total weight of the composition.
  • the frozen food composition of the present invention by including the saccharide in the above range, the frozen food composition of the present invention can be prevented from being completely cured under freezing, and appropriate flexibility can be obtained.
  • the amount of sugar in the frozen food composition of the present invention can be measured by the method described in “1.3. Carbohydrate” of the above “I. Liquid or paste composition in a container”. it can.
  • frozen food composition of the present invention if necessary, the fats and oils described in “1.5. Other food materials” in the above “I. Liquid or paste composition in a container”, An optional food material can be further included to impart a desired flavor and taste.
  • the frozen food composition of the present invention can further contain additives contained in known foods, if necessary. Examples of additives include preservatives, fragrances, colorants, antioxidants, antibacterial components, and the like.
  • the frozen food composition of the present invention is prepared by using the above-described predetermined material, the method described in “4. Production method” of “I. Liquid or paste composition in a container”, or “II.
  • the containered liquid or pasty food composition produced according to the method described in “Method for Producing Containerized Liquid or Pasty Food Composition” is ⁇ 50 ° C. to ⁇ 5 ° C., preferably ⁇ 50 ° C. to ⁇ 10. It can be obtained by freezing at °C.
  • the frozen food composition of the present invention can be stored frozen (-30 ° C to -5 ° C, preferably -30 ° C to -10 ° C, more preferably -30 ° C to -15 ° C). By storing in a frozen state, the food composition of the present invention can be prevented from being altered or denatured, and the growth and proliferation of microorganisms can be prevented.
  • Example 1 Production of Food Composition in Container Containing Alcohol>
  • Example 1 Carreau (I) 1-1: Manufacturing method Each food material shown in Example 1 of Table 1 (excluding starch and alcohol) is stirred and mixed until the temperature of the mixture reaches 95 ° C, and then up to 70 ° C. After cooling, starch and alcohol were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Preservability Containerized rails are stored at 35 ° C, 30 ° C, and 25 ° C for 1 year, respectively, 2 weeks later, 1 month later, 2 months later, 3 months later, 6 months later, 9 months later, and One year later, the flavor and appearance (presence / absence of separation) and growth of general viable bacteria and fungi were confirmed.
  • liquid or pasty food compositions stored at 30 ° C. and 25 ° C. are appropriately diluted, and those stored at 30 ° C. are mixed with a malt agar medium (manufactured by Nissui Pharmaceutical) and solidified. After culturing at 5 ° C for 5 days, the number of bacteria was counted, and those stored at 25 ° C were smeared on DG-18 agar basal medium (manufactured by OXOID), cultured at 25 ° C for 7 days, and then counted. The presence or absence of proliferation was confirmed.
  • a malt agar medium manufactured by Nissui Pharmaceutical
  • the Carreau did not show any abnormal appearance or flavor over the course of storage for one year, and no growth of microorganisms was observed.
  • the removed curry roux did not harden completely and solidified while maintaining flexibility, and could be easily separated with a spoon when a little force was applied.
  • the curry roux was cooked and cooked until 50 g of the curry roux was stirred and mixed with 150 ml of hot water at 60 ° C. until the temperature of the mixture reached 95 ° C. This curry roux was quickly and uniformly dispersed in hot water during cooking to develop viscosity, and the curry sauce obtained was smooth and thick.
  • Example 2 Carreau (II) 2-1: Production method A curry roux was prepared in the same manner as in Example 1 using each food material shown in Example 2 of Table 1. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.
  • Example 2 Evaluation (1)
  • Curry sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • Comparative Example 1 Carreau (i) 1-1: Production method Using each food material shown in Comparative Example 1 in Table 1, curry roux was prepared in the same manner as in Example 1. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and sterilized by heating at a central temperature of 95 ° C. for 1 minute, to obtain a curry roux in a container.
  • Example 1 Evaluation (1)
  • Curry sauce was prepared in the same manner as in Example 1. Since the temperature of sterilization is high, the starch is gelatinized ( ⁇ -ized) and the viscosity becomes higher than the measurement limit of the B-type viscometer. It wasn't distributed in, and I got very. On the other hand, in the obtained curry sauce, the flavor of alcohol and strong salty taste were not felt, and the spice aroma was good and had a good flavor.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • Comparative Example 2 Carrail (ii) 2-1: Production method Using the food materials shown in Comparative Example 2 in Table 1, curry roux was prepared in the same manner as in Example 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 2 Evaluation (1)
  • Curry sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. As a result, bacterial growth was observed in 2 weeks. Moreover, separation of the contents was seen in the appearance of the Carreau.
  • Comparative Example 3 Carreau (iii) 3-1: Production method Using the food materials shown in Comparative Example 3 in Table 1, curry roux was prepared in the same manner as in Example 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 3 Evaluation (1)
  • Curry Sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, strong salty taste was felt in the obtained curry sauce.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
  • Comparative Example 4 Carreau (iv) 4-1: Production method A curry roux was prepared in the same manner as in Example 1 using each food material shown in Comparative Example 4 in Table 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 4-2 Evaluation (1)
  • Curry Sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
  • Comparative Example 5 Carreau (v) 5-1: Production method A curry roux was prepared in the same manner as in Example 1 using each food material shown in Comparative Example 5 of Table 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 1 Evaluation (1)
  • This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. On the other hand, in the obtained curry sauce, the flavor of alcohol was felt.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • the curry sauces shown in Examples 1 and 2 were smooth and thick viscous sauces that were rapidly and uniformly dispersed in warm water during cooking and developed viscosity.
  • the growth of the bacteria was not observed, the microorganism safety was high, and the flavor of the sauce was not impaired by the alcohol as the added antibacterial component.
  • the curry sauce of Comparative Example 1 was affected by the heat sterilization at high temperature, and when the food was cooked without being quickly dispersed in the hot water, lumps were generated. Further, the curry sauces of Comparative Examples 2 to 4 were insufficient in microbial safety, and the growth of bacteria was observed. Further, in the curry sauce of Comparative Example 5, the flavor of the sauce was impaired by the added alcohol.
  • Example 3 Carreau (III) 3-1: Manufacturing method
  • the food material shown in “A” among the food materials shown in Example 3 of Table 2 was heated and cooked while stirring and mixing until the temperature of the mixture reached 50 ° C.
  • the food material shown in “B” (excluding alcohol) was stirred and mixed until the temperature of the mixture reached 95 ° C., followed by And cooled to 50 ° C.
  • both the obtained alcohol and alcohol were mixed to prepare curry roux.
  • the obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 2 Evaluation (1)
  • Curry Sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
  • Example 4 Carreau (IV) 4-1: Manufacturing method
  • the food material shown in “A” among the food materials shown in Example 4 in Table 2 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C.
  • the mixture was cooked until the temperature of the mixture reached 95 ° C., and then Cooled to 80 ° C.
  • both the obtained alcohol and alcohol were mixed to prepare curry roux.
  • the obtained curry roux was filled and sealed in a flexible bottle-shaped container at 80 ° C. to obtain a curry roux contained in the container.
  • Example 4-2 Evaluation (1)
  • Curry Sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • Example 5 Carreau (V) 5-1: Manufacturing Method
  • the food material shown in “A” among the food materials shown in Example 5 of Table 2 was heated and cooked while stirring and mixing until the temperature of the mixture reached 60 ° C.
  • the mixture was cooked until the temperature of the mixture reached 95 ° C., and then Cooled to 60 ° C.
  • both the obtained alcohol and alcohol were mixed to prepare curry roux.
  • the obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.
  • Example 2 Evaluation (1)
  • Curry sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • the curry roux shown in Examples 3 to 5 was a smooth and thick viscous source that quickly and uniformly dispersed in warm water during cooking and developed viscosity.
  • the curry sauces shown in Examples 3 to 5 showed no microbial growth and high microbial safety, and the flavor of the sauce was not impaired by the added alcohol as an antibacterial component.
  • Example 6 Production of Bechamel sauce (I) 6-1: Manufacturing method The temperature of the mixture is 95 ° C while stirring and mixing each food material shown in ⁇ Conditional heating blend> in Table 3 The mixture was cooked until it reached the temperature to prepare a seasoned heating blend (cooking composition), and cooled to 75 ° C. (ratio of sugar to water in starch-dispersed sugar solution: 300% by weight). Next, prepare the starch solution blend (starch-dispersed sugar solution) by cooking until the temperature of the mixture reaches 80 ° C while stirring and mixing the starch syrup of ⁇ starch solution blend> in Table 3 and cooling to 75 ° C. did.
  • a seasoned heating blend cooking composition
  • 75 ° C. ratio of sugar to water in starch-dispersed sugar solution: 300% by weight
  • the seasoning heating blending and the starch liquid blending are stirred and mixed to prepare the ingredients of the bechamel sauce, filled and sealed in a flexible pouch-shaped container, Obtained (FIG. 1).
  • the pasty composition no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.
  • the element of the extracted bechamel sauce was hardened without being completely cured and could be easily separated with a spoon.
  • the obtained bechamel sauce was smooth and thick with no starch modification due to freezing.
  • the bechamel sauce in the container was taken out from the freezer, and 30 kg of the bechamel sauce taken out from the container was put into a stirring device together with 50 kg of water, 100 kg of milk and 10 kg of butter, and stirred. At that time, the elements of the bechamel sauce were quickly dispersed and could be stirred without being stopped by the safety device due to overload.
  • Example 7 Manufacture of Carreau (VI) 7-1: Manufacturing Method
  • Each food material shown in ⁇ Seasoned Heating Formulation> in Table 4 was stirred and mixed until the temperature of the mixture reached 95 ° C.
  • a cooked composition was prepared and cooled to 75 ° C.
  • the starch solution formulation starch-dispersed sugar solution
  • the starch solution formulation is prepared by cooking until the temperature of the mixture reaches 80 ° C. while stirring and mixing the starch syrup, salt, wheat flour, and water. And cooled to 75 ° C. (ratio of sugar to water in starch-dispersed sugar solution: 170% by weight).
  • the seasoning heating blending and starch blending are stirred and mixed, and then heat sterilized at a central temperature of 80 ° C. for 1 minute, and filled and sealed in a flexible pouch-shaped container.
  • the raw curry roux was obtained (FIG. 2).
  • no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • the removed curry was solidified without being completely cured and retained flexibility, and could be easily separated with a spoon.
  • this curry roux While stirring and mixing 50 g of this curry roux into 150 ml of boiling water, it was cooked until the temperature of the mixture reached 95 ° C. to prepare curry roux.
  • This curry roux was quickly and uniformly dispersed in boiling water during cooking to develop viscosity, and the curry sauce obtained was smooth and thick.
  • Example 8 Manufacture of pumpkin chowder 8-1: Manufacturing method
  • Each food material shown in ⁇ Conditional heating blend> in Table 5 is heated and cooked until the temperature of the mixture reaches 95 ° C. while stirring and mixed. (Cooking composition) was prepared and cooled to 75 ° C.
  • a starch liquid blend (starch-dispersed sugar liquid) is prepared by heating and cooking until the temperature of the mixture reaches 80 ° C. while stirring and mixing reduced starch candy and corn starch. (The ratio of sugar to water in the starch-dispersed sugar solution: 300% by weight).
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was found in the appearance and flavor of the pumpkin chowder.
  • the pumpkin chowder that was taken out was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon.
  • Example 9 Production of carbonara sauce 9-1: Manufacturing method Each food material shown in ⁇ Seasoned Heating Formulation> in Table 6 is stirred and mixed until the temperature of the mixture reaches 70 ° C. Composition) was prepared. Next, according to ⁇ Starch liquid formulation> in Table 6, starch mixture (starch-dispersed sugar solution) was prepared by heating and cooking until the temperature of the mixture reached 70 ° C. while stirring and mixing candy starch and glutinous rice starch (starch dispersion) (Ratio of carbohydrate to water in dispersed sugar solution: 300% by weight).
  • Carbonara sauce was prepared by heating and mixing 50 g of carbonara sauce with 150 ml of 60 ° C milk until the temperature of the mixture reached 95 ° C.
  • the element of carbonara sauce was rapidly and uniformly dispersed in boiling water during cooking and developed viscosity, and the obtained carbonara sauce was smooth and thick.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the carbonara sauce.
  • the carbonara sauce that was taken out was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon.
  • Example 10 Sauce Meat Seasoning 10-1: Manufacturing Method Each food material shown in ⁇ Seasoned Heating Blend> in Table 7 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 95 ° C. (heated cooking composition) Were prepared and cooled to 75 ° C. Next, according to ⁇ Starch liquid formulation> in Table 7, a starch solution formulation (starch-dispersed sugar solution) is prepared by cooking until the temperature of the mixture reaches 80 ° C. while stirring and mixing candy starch and corn starch. (The ratio of carbohydrate to water in the starch-dispersed sugar solution: 300% by weight).
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the conical seasoning.
  • the removed hot pot meat seasoning was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon.
  • Example 11 Custard base 11-1: Manufacturing method Each food material shown in Table 8 ⁇ Conditional heating blend> is heated and cooked until the temperature of the mixture reaches 70 ° C. while stirring and mixing (cooking composition) ) Was prepared. Next, according to ⁇ Starch liquid formulation> in Table 8, starch syrup and corn starch-derived phosphorylated cross-linked starch are heated and stirred and cooked until the temperature of the mixture reaches 70 ° C. to prepare a starch liquid formulation (starch dispersed sugar liquid). (Ratio of carbohydrate to water in starch-dispersed sugar solution: 300% by weight).
  • the seasoning heating formulation and the starch solution formulation are stirred and mixed to prepare a pasty custard base, the pouch-like container is sealed, and the center temperature is heated at 80 ° C. for 1 minute. Sterilization was performed to obtain a custard base in a container (FIG. 6).
  • the pasty composition no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the custard base.
  • the removed custard base was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon.
  • this custard base was cooked until the temperature of the mixture reached 95 ° C.
  • This custard base was quickly and uniformly dispersed in milk during cooking and developed viscosity, and the resulting custard sauce was smooth and thick.
  • Example 12 Soup curry base 12-1: Manufacturing method Each food material shown in Table 9 ⁇ Seasoned heating blend> is heated and cooked until the temperature of the mixture reaches 95 ° C. while stirring and mixing (seasoned cooking) Composition) was prepared and cooled to 75 ° C. Next, according to ⁇ Starch liquid formulation> in Table 9, starch syrup and glutinous rice starch are heated and stirred, and cooked until the temperature of the mixture reaches 80 ° C. to prepare a starch liquid formulation (starch dispersed sugar liquid). It was cooled to 0 ° C. (ratio of carbohydrate to water in starch-dispersed sugar solution: 300% by weight).
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the soup curry.
  • the soup curry that was taken out was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon.
  • Example 13 Element of bechamel sauce (II) 13-1: Manufacturing Method Each food material of ⁇ seasoned heat blending> shown in Table 10 was mixed to prepare an element of bechamel sauce. The element of the obtained bechamel sauce was filled and sealed in a flexible pouch-shaped container to obtain an element of the bechamel sauce contained in the container.
  • Bechamel sauce 50g of bechamel sauce was poured into a pan together with 50g of water, 100mL of milk, and 10g of butter, and cooked until the temperature of the mixture reached 95 ° C while stirring and mixing to prepare a bechamel sauce.
  • This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.
  • Example 2 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.
  • the element of the extracted bechamel sauce was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon when a little force was applied.
  • the obtained bechamel sauce was smooth and thick with no starch modification due to freezing.
  • the bechamel sauce in the container was taken out from the freezer, and 30 kg of the bechamel sauce taken out from the container was put into a stirring device together with 50 kg of water, 100 kg of milk and 10 kg of butter, and stirred. At that time, the elements of the bechamel sauce were quickly dispersed and could be stirred without being stopped by the safety device due to overload.
  • the various sauces shown in Examples 6 to 13 were smooth and thick viscous sauces that were rapidly and uniformly dispersed in warm water during cooking and developed viscosity.
  • the growth of bacteria was not observed and the microorganisms had high microbial safety, and the flavor of the sauce was not impaired by the added alcohol as an antibacterial component.
  • Example 14 Element of Bechamel Sauce (III) 14-1: Manufacturing method Each food material (excluding wheat flour) shown in Table 12 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 95 ° C, and then up to 70 ° C. After cooling, the ingredients of the bechamel sauce were prepared by mixing flour. The element of the obtained bechamel sauce was filled and sealed in a flexible pouch-shaped container to obtain an element of the bechamel sauce contained in the container.
  • the element of the extracted bechamel sauce was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon when a little force was applied.
  • the obtained bechamel sauce was smooth and thick with no starch modification due to freezing.
  • the bechamel sauce in the container was taken out from the freezer, and 30 kg of the bechamel sauce taken out from the container was put into a stirring device together with 50 kg of water, 100 kg of milk and 10 kg of butter, and stirred. At that time, the elements of the bechamel sauce were quickly dispersed and could be stirred without being stopped by the safety device due to overload.
  • Comparative Example 6 Element of bechamel sauce (IV) 6-1: Manufacturing method The temperature of the mixture reaches 95 ° C. while stirring and mixing each food material of ⁇ seasoned heat-mixed formulation> shown in Table 13 (excluding corn starch-derived phosphate-crosslinked starch, corn starch, wheat flour, and alcohol) And then cooled to 70 ° C., and then mixed with corn starch-derived phosphate-crosslinked starch, corn starch, wheat flour, and alcohol to prepare a base of bechamel sauce. The element of the obtained bechamel sauce was filled and sealed in a flexible pouch-shaped container to obtain an element of the bechamel sauce contained in the container.
  • the element of the extracted bechamel sauce was completely cured and difficult to extract, and could not be easily separated with a spoon or the like.
  • the following table shows the water content of each food composition of Examples 1, 6 to 14 and Comparative Example 6, the ratio of carbohydrates to water, and the evaluation results of the frozen food composition.
  • the frozen food compositions of Examples 1 and 6 to 14 did not completely harden in the frozen state and maintained appropriate flexibility. The dispersibility to all was good, and it was easy to use. On the other hand, since the frozen food composition of Comparative Example 6 was completely cured in the frozen state, it was very difficult to separate the required amount.
  • Example 15 Manufacture of curry roux (VII) Each food material shown in ⁇ Seasoned heat blending> in Table 15 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 95 ° C. (heated cooking composition) was prepared and cooled to 25 ° C. Next, corn starch, starch syrup, maltose, and water of Table 15 ⁇ starch blend> were stirred and mixed at 25 ° C. to prepare a starch blend (starch-dispersed sugar) (sugar relative to the water in the starch-dispersed sugar) Quality ratio: 200% by weight). Next, the seasoning heating composition and the starch liquid composition were mixed with stirring to prepare a paste-like composition (carreau) (FIG. 8). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
  • Example 16 Manufacture of curry roux (VIII) While cooking and mixing each food material shown in ⁇ Condimental heat blending> in Table 15, the mixture is cooked until the temperature of the mixture reaches 95 ° C. (seasoned heat blending composition) Was prepared and cooled to 25 ° C. Next, corn starch, starch syrup, malt sugar and water of Table 15 ⁇ starch blend> are heated and cooked while stirring and mixing until the temperature of the mixture reaches 80 ° C., cooled to 25 ° C., and starch blend (starch-dispersed sugar) Liquid) (a ratio of carbohydrate to water in the starch-dispersed sugar solution: 200% by weight).
  • starch blend starch-dispersed sugar Liquid
  • Example 17 Manufacture of Carreau (IX) Each food material shown in ⁇ Seasoned Heating Formulation> in Table 15 is heated and cooked until the temperature of the mixture reaches 95 ° C. while stirring and mixed (heated cooking composition). was prepared and cooled to 60 ° C. Next, corn starch, starch syrup, malt sugar, and water in Table 15 were mixed with stirring until the temperature of the mixture reached 60 ° C. to prepare a starch liquid mixture (starch dispersed sugar liquid) ( (Ratio of carbohydrate to water in starch-dispersed sugar solution: 200% by weight).
  • starch liquid mixture starch dispersed sugar liquid
  • Example 18 Manufacture of curry roux (X) Each food material shown in ⁇ Conditional heating blend> in Table 15 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 95 ° C. (cooking composition) was prepared and cooled to 80 ° C. Next, corn starch, starch syrup, malt sugar, and water in Table 15 were mixed with stirring until the temperature of the mixture reached 80 ° C. to prepare a starch liquid mixture (starch dispersed sugar liquid) ( (Ratio of carbohydrate to water in starch-dispersed sugar solution: 200% by weight). Next, the seasoning heating composition and the starch liquid composition were mixed with stirring to prepare a paste-like composition (carreau) (FIG. 11). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
  • Example 19 Manufacture of curry roux (XI) Each food material shown in ⁇ Seasoned heat blending> in Table 16 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 60 ° C (heated cooking composition). Was prepared. Next, corn starch, starch syrup, malt sugar, and water in Table 16 were mixed with stirring until the temperature of the mixture reached 60 ° C. to prepare a starch solution blend (starch dispersed sugar solution) ( (Ratio of sugar to water in starch-dispersed sugar solution: 34% by weight). Next, the seasoning heating blend and the starch liquid blend were stirred and mixed to prepare a paste-like composition (carreau) (FIG. 12). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
  • starch solution blend starch dispersed sugar solution
  • FIG. 12 paste-like composition
  • Example 20 Manufacture of curry roux (XII) Each food material shown in ⁇ Seasoned Heating Formulation> in Table 16 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 60 ° C. (heated cooking composition) Was prepared. Next, corn starch, starch syrup, malt sugar, and water in Table 16 were mixed with stirring until the temperature of the mixture reached 60 ° C. to prepare a starch solution blend (starch dispersed sugar solution) ( (Ratio of carbohydrate to water in starch-dispersed sugar solution: 45% by weight). Next, the seasoning heating blend and the starch liquid blend were stirred and mixed to prepare a paste-like composition (carreau) (FIG. 12). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
  • starch solution blend starch dispersed sugar solution
  • FIG. 12 paste-like composition
  • Example 21 Manufacture of Carreau (XIII) Each food material shown in ⁇ Seasoned Heating Formulation> in Table 16 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 60 ° C. (heated cooking composition) Was prepared. Next, corn starch, starch syrup, malt sugar, and water in Table 16 were mixed with stirring until the temperature of the mixture reached 60 ° C. to prepare a starch solution blend (starch dispersed sugar solution) ( (Ratio of sugar to water in starch-dispersed sugar solution: 60% by weight). Next, the seasoning heating blend and the starch liquid blend were stirred and mixed to prepare a paste-like composition (carreau) (FIG. 12). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
  • starch solution blend starch dispersed sugar solution
  • FIG. 12 paste-like composition
  • Example 22 Manufacture of curry roux (XIV) Each food material shown in ⁇ Seasoned Heating Formulation> in Table 16 is heated and cooked until the temperature of the mixture reaches 60 ° C. while stirring and mixed (heated cooking composition). Was prepared. Next, corn starch, starch syrup, malt sugar, and water in Table 16 were mixed with stirring until the temperature of the mixture reached 60 ° C. to prepare a starch solution blend (starch dispersed sugar solution) ( (Ratio of carbohydrate to water in starch-dispersed sugar solution: 80% by weight). Next, the seasoning heating blend and the starch liquid blend were stirred and mixed to prepare a paste-like composition (carreau) (FIG. 12). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
  • starch solution blend starch dispersed sugar solution
  • FIG. 12 paste-like composition
  • Example (1) Carreau (I) 1-1: Production method Each food material shown in Example (1) of Table 17 (excluding starch and acetic acid) was stirred and mixed until the temperature of the mixture reached 95 ° C, followed by 70 After cooling to ° C., starch and acetic acid were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 1 of Experiment 1 Evaluation (1)
  • Curry Sauce was prepared in the same manner as in Example 1 of Experiment 1 above. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.
  • Preservability Containerized liquid or pasty food compositions are stored for 1 year at 35 ° C, 30 ° C and 25 ° C, respectively, 2 weeks later, 1 month later, 2 months later, 3 months later, 6 months later After 9 months and 1 year, the flavor and appearance (presence / absence of separation) and growth of general viable bacteria and fungi were confirmed.
  • liquid or pasty food compositions stored at 30 ° C. or 25 ° C. are appropriately diluted, and those stored at 30 ° C. are mixed with a malt agar medium (manufactured by Nissui Pharmaceutical) and solidified. After culturing at 5 ° C. for 5 days, the number of bacteria was counted, and those stored at 25 ° C. were smeared on DG-18 agar basic medium (manufactured by OXOID), cultured at 25 ° C. for 7 days, and then counted. The presence or absence of proliferation was confirmed.
  • a malt agar medium manufactured by Nissui Pharmaceutical
  • the Carreau did not show any abnormal appearance or flavor over the course of one year of storage, and no growth of microorganisms was observed.
  • Example (2) Carreau (II) 2-1: Production method Using the food materials shown in Example (2) of Table 17, curry roux was prepared in the same manner as in Example (1). The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.
  • Example 2-2 Evaluation (1)
  • Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.
  • Preservability Containerized rails (II) were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
  • Example (1) The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • Comparative Example (1) Carreau (i) 1-1: Production method Using the food materials shown in Comparative Example (1) in Table 17, curry roux was prepared in the same manner as in Example (1). The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and sterilized by heating at a central temperature of 95 ° C. for 1 minute, to obtain a curry roux in a container.
  • Example 1-2 Evaluation (1)
  • Curry sauce was prepared in the same manner as in Example (1). This curry roux did not disperse quickly and uniformly in the water during cooking, resulting in lumps. On the other hand, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and the spice aroma was good and had a good flavor.
  • Example (1) The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • Comparative Example (2) Carreau (ii) 2-1: Production method Using the food materials shown in Comparative Example (2) in Table 17, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 2-2 Evaluation (1)
  • Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.
  • Example (1) The presence or absence of bacterial growth was confirmed by the same method as in Example (1). As a result, bacterial growth was observed in one month. Moreover, separation of the contents was seen in the appearance of the Carreau.
  • Comparative Example (3) Carreau (iii) 3-1: Production method Using the food materials shown in Comparative Example (3) in Table 17, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 3-2 Evaluation (1)
  • Curry Sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.
  • Example (1) The presence or absence of bacterial growth was confirmed by the same method as in Example (1). As a result, the growth of fungi was observed in 2 months. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
  • Comparative Example (4) Carreau (iv) 4-1: Production method Using each food material shown in Comparative Example (4) in Table 17, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 4-2 Evaluation (1)
  • Curry sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.
  • Example (1) The presence or absence of bacterial growth was confirmed by the same method as in Example (1). As a result, the growth of fungi was observed in 2 months. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
  • Comparative Example (5) Carreau (v) 5-1: Production method Using the food materials shown in Comparative Example (5) of Table 17, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 5-2 Evaluation (1)
  • Curry sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. On the other hand, the flavor of acetic acid was felt in the obtained curry sauce.
  • Example (1) The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • the curry sauce shown in Examples (1) and (2) is a smooth and thick viscous sauce that is quickly and uniformly dispersed in warm water during cooking and develops viscosity. It was.
  • the growth of bacteria is not observed, the microorganism has high microbial safety, and the flavor of the sauce is impaired by acetic acid as an added antibacterial component. There was no.
  • the curry sauce of Comparative Example (1) was affected by heat sterilization at a high temperature, and when the food was cooked without being quickly dispersed in warm water, lumps were generated.
  • the curry sauces of Comparative Examples (2) to (4) were insufficient in microbial safety, and the growth of bacteria was observed.
  • the flavor of the sauce was impaired by the added acetic acid.
  • Bechamel Sauce Element 3-1 Manufacturing Method While stirring and mixing each food material of ⁇ seasoned heat blending> shown in Table 18, the temperature of the mixture is 95 ° C. Was cooked until the temperature reached, followed by cooling to 80 ° C. Next, each food material of ⁇ starch liquid formulation> shown in Table 18 was cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to ⁇ Finishing Blending>, seasoning blending, starch blending and acetic acid are stirred and mixed to prepare a bechamel sauce base, which is filled and sealed in a flexible pouch-shaped container at 80 ° C. Got.
  • Bechamel sauce A bechamel sauce was prepared in the same manner as in Example 6 of Experiment 1. This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.
  • Example (1) The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.
  • the sauce shown in Example (3) was a smooth and thick viscous sauce that quickly and uniformly dispersed in warm water during cooking and developed viscosity. Moreover, in the sauce shown in Example (3), the growth of bacteria was not recognized, and it had high microbial safety, and the flavor of the sauce was not impaired by acetic acid as an added antibacterial component.
  • Example 1 of Experiment 1 Evaluation (1)
  • Curry Sauce was prepared in the same manner as in Example 1 of Experiment 1 above. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.
  • Preservability Containerized liquid or pasty food compositions are stored for 1 year at 35 ° C, 30 ° C and 25 ° C, respectively, 2 weeks later, 1 month later, 2 months later, 3 months later, 6 months later After 9 months and 1 year, the flavor and appearance (presence / absence of separation) and growth of general viable bacteria and fungi were confirmed.
  • liquid or pasty food compositions stored at 30 ° C. and 25 ° C. are appropriately diluted, and those stored at 30 ° C. are mixed with a malt agar medium (manufactured by Nissui Pharmaceutical) and solidified. After culturing at 5 ° C. for 5 days, the number of bacteria was counted, and those stored at 25 ° C. were smeared on DG-18 agar basic medium (manufactured by OXOID), cultured at 25 ° C. for 7 days, and then counted. The presence or absence of proliferation was confirmed.
  • a malt agar medium manufactured by Nissui Pharmaceutical
  • the raw curry sauce was not abnormal in appearance and flavor over the course of one year, and no growth of microorganisms was observed.
  • Example 2-2 Evaluation (1)
  • Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.
  • Example [1] The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • Comparative Example [1] Carreau (i) 1-1: Production method Using each food material shown in Comparative Example [1] in Table 20, curry roux was prepared in the same manner as in Example [1]. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and sterilized by heating at a central temperature of 95 ° C. for 1 minute, to obtain a curry roux in a container.
  • Example 1-2 Evaluation (1)
  • Curry sauce was prepared in the same manner as in Example [1]. This curry roux did not disperse quickly and uniformly in the water during cooking, resulting in lumps. On the other hand, in the obtained curry sauce, the flavor and strong saltiness of allyl isothiocyanate were not felt, and the spice smell was good and the flavor was good.
  • Example [1] The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • Comparative Example [2] Carreau (ii) 2-1: Production method Using the food materials shown in Comparative Example [2] in Table 20, curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 2-2 Evaluation (1)
  • Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.
  • Example [1] The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. As a result, bacterial growth was observed in 2 weeks. Moreover, separation of the contents was seen in the appearance of the Carreau.
  • Example 3-2 Evaluation (1)
  • Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.
  • Example [1] The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
  • Comparative Example [4] Carreau (iv) 4-1: Production method Using each food material shown in Comparative Example [4] in Table 20, curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 4-2 Evaluation (1)
  • Curry Sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.
  • Example [1] The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
  • Comparative Example [5] Carreau (v) 5-1: Production method Using the food materials shown in Comparative Example [5] of Table 20, a curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
  • Example 5-2 Evaluation (1)
  • Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. On the other hand, the flavor of allyl isothiocyanate was felt in the obtained curry sauce.
  • Example [1] The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
  • the curry sauces shown in Examples [1] and [2] are smooth and thick viscous sauces that are quickly and uniformly dispersed in warm water during cooking to develop viscosity. It was.
  • the growth of the bacteria is not observed, the microorganism has high microbial safety, and the flavor of the sauce is impaired by allyl isothiocyanate which is an added antibacterial component. It was never done.
  • the curry sauce of Comparative Example [1] was affected by heat sterilization at a high temperature, and when the food was cooked without being quickly dispersed in warm water, fouling occurred.
  • the curry sauces of Comparative Examples [2] to [4] had insufficient microbial safety, and the growth of bacteria was observed.
  • the flavor of the sauce was impaired by the added allyl isothiocyanate.
  • Bechamel Sauce Element 3-1 Manufacturing Method While stirring and mixing each food material of ⁇ seasoned heat blending> shown in Table 21, the temperature of the mixture is 95 ° C. Was cooked until the temperature reached, followed by cooling to 80 ° C. Next, while cooking and mixing each food material of ⁇ starch liquid formulation> shown in Table 21, the mixture was cooked until the temperature of the mixture reached 80 ° C. Next, according to ⁇ Finishing Blending>, seasoning blending, starch blending, and allyl isothiocyanate are stirred and mixed to prepare a base of bechamel sauce. I got the element.
  • Bechamel sauce A bechamel sauce was prepared in the same manner as in Example 6 of Experiment 1 above. This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.
  • Example [1] The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.
  • the sauce shown in Example [3] was a smooth and thick viscous source that rapidly and uniformly dispersed in warm water during cooking and developed viscosity.
  • the growth of the bacteria was not observed, the microorganisms had high microbial safety, and the flavor of the sauce was not impaired by the added antibacterial component, allyl isothiocyanate. .
  • the present invention can be used in the field of manufacturing foods such as curry roux and sauce.

Abstract

The present invention pertains to a liquid or paste food composition packaged in a container, and a method for producing said food composition. Said food composition exhibits high microbial safety and/or does not completely harden even when frozen and can evenly and quickly disperse in water or hot water to which the food composition was added. Moreover, the aforementioned food composition imparts viscosity to the final heated and cooked food.

Description

容器入り液状又はペースト状又は冷凍食品組成物並びにその製造方法Liquid or paste-like or frozen food composition in a container and method for producing the same
　本発明は、高い微生物安全性を有する、及び／又は、冷凍状態においても完全に硬化することなく、且つ、加えられた湯や水に速やかに且つ均一に分散することができ、また、加熱調理され最終食品に粘性を付与する、容器入り液状又はペースト状食品組成物、ならびに、その製造方法に関する。 The present invention has high microbial safety and / or can be quickly and uniformly dispersed in added hot water or water without being completely cured even in a frozen state, and cooking The present invention relates to a liquid or pasty food composition in a container that imparts viscosity to a final food, and a method for producing the same.
　より詳細には、本発明は、抗菌成分の使用量が少なくても微生物安全性が高く、所定量の水及び必要に応じて他の食品材料とともに加熱調理され、最終食品に粘性を付与する用途で用いられる、容器入り液状又はペースト状食品組成物に関する。 More specifically, the present invention provides high microbial safety even when the amount of the antibacterial component used is small, and is cooked together with a predetermined amount of water and other food materials as necessary to impart viscosity to the final food. The present invention relates to a containerized liquid or paste-like food composition.
　また、本発明は、粘性材として澱粉を含有するカレールウなどの容器入り液状又はペースト状食品組成物の製造方法に関する。 The present invention also relates to a method for producing a liquid or pasty food composition in a container such as curry roux containing starch as a viscous material.
　さらに、本発明は、冷凍状態においても、完全に硬化することなく、且つ、加えられた湯や水に速やかに且つ均一に分散することができ、また、加熱調理され最終食品に粘性を付与する用途で用いられる、容器入り冷凍食品組成物に関する。 Furthermore, the present invention can be rapidly and uniformly dispersed in the added hot water or water without being completely cured even in a frozen state, and is cooked to give viscosity to the final food. The present invention relates to a frozen food composition in a container used for an application.
　従来から、澱粉を含む濃縮タイプの容器入りペースト状ルウ製品等の、容器入り液状又はペースト状食品組成物が市販されている。この液状又はペースト状食品組成物は、容器から取り出され、所定量の水を加えて煮込み調理され、適宜所望の食品材料と組み合わされて、最終食品となる。煮込み調理の段階で澱粉が糊化することにより最終製品に粘性（とろみ）が付与される。 Conventionally, liquid or pasty food compositions in containers such as concentrated pasty roux products in containers containing starch have been commercially available. This liquid or pasty food composition is taken out of the container, cooked by adding a predetermined amount of water, and appropriately combined with a desired food material to form a final food. When the starch is gelatinized at the stage of stewed cooking, viscosity (thickness) is imparted to the final product.
　このような液状又はペースト状食品組成物においては、微生物安全性を得るために各種抗菌成分が配合されているものが市場に供給されている。 Such liquid or pasty food compositions are supplied to the market in which various antibacterial ingredients are blended in order to obtain microbial safety.
　しかしながら、これらの抗菌成分は特有の味や香りを持っており、これが液状又はペースト状食品組成物自体の味や香りを損ない得る。そのため、抗菌成分の使用量や使用できる食品組成物が限られており、食品組成物の種類によっては、十分な微生物安全性を得ることが困難であった。 However, these antibacterial components have a unique taste and fragrance, which can impair the taste and fragrance of the liquid or pasty food composition itself. Therefore, the amount of antibacterial component used and the food composition that can be used are limited, and depending on the type of food composition, it has been difficult to obtain sufficient microbial safety.
　また、一般的に、食品組成物は冷凍することによって、当該食品組成物に含まれる成分の変質／変性を防ぐことができ、また、微生物安全性を高めることができる。そのため、容器入り液状又はペースト状食品組成物についても、製造後、冷凍された形態にて、流通／販売されることが望ましい。 In general, by freezing a food composition, it is possible to prevent alteration / denaturation of components contained in the food composition and to improve microbial safety. Therefore, it is desirable that the liquid or pasty food composition in a container is also distributed / sold in a frozen form after production.
　しかしながら、従来の容器入り液状又はペースト状食品組成物の多くは、冷凍することによって、完全に硬化してしまい、容器より当該食品組成物を取り出すこと、特に、必要量のみを取り分け・取り出すことは非常に困難であった。 However, many of the conventional liquid or pasty food compositions in containers are completely cured by freezing, and it is possible to take out the food composition from the container, in particular, to separate and take out only the necessary amount. It was very difficult.
　また、冷凍により硬化してしまった当該食品組成物は、解凍に長時間を要するため、調理に際して加えられた水やお湯に速やかに分散し難く、調理の負担を増大させた。 In addition, the food composition cured by freezing requires a long time for thawing, so that it is difficult to quickly disperse in water and hot water added during cooking, increasing the burden of cooking.
　すなわち、従来の容器入り液状又はペースト状食品組成物の多くは、冷凍することによって完全に硬化してしまい、使い勝手が悪くなるという課題を有していた。 That is, many of the conventional liquid or pasty food compositions in a container have a problem that they are completely cured by freezing, resulting in poor usability.
　さらに、解凍された、或いは、常温または冷蔵にて保管された、容器入り液状又はペースト状食品組成物は、内容物が容器に付着してしまうため、使用する場合には付着した内容物を絞り出したり、こそぎ取る必要があり、手間がかかるとともに、出しきれない内容物はロスとして歩留まりが低下するという課題を有していた。 In addition, liquid or pasty food compositions in containers that have been thawed or stored at room temperature or refrigerated will have their contents attached to the containers. In addition, it has been necessary to scrape and take time, and the contents that cannot be taken out have the problem that the yield is reduced as a loss.
　容器入り液状又はペースト状食品組成物の製造について、特許文献１には、チューブ等の容器から取り出しが容易であり、かつ、所定量の水を加えて煮込み調理した場合に食品に十分なとろみを付与することができる、加熱殺菌処理が施されたペースト状ルウの製造方法が開示されている。特許文献１のペースト状ルウの製造方法は、澱粉、水、砂糖、塩及びその他の食品材料を品温が９０℃に到達するまで加熱調理して加熱調組成物を調製し、チューブ状容器に充填密封する方法であるが、糖質を塩に対して特定割合で含有させることによって、澱粉の糊化開始温度を上昇させて澱粉の糊化を抑制している。 Regarding the production of a liquid or pasty food composition in a container, Patent Document 1 describes that it is easy to take out from a container such as a tube, and is thick enough for food when it is boiled and cooked with a predetermined amount of water. A method for producing paste-like roux that has been heat-sterilized and that can be applied is disclosed. The manufacturing method of the pasty roux of patent document 1 cooks starch, water, sugar, salt, and other food materials until the product temperature reaches 90 ° C. to prepare a heat-adjusted composition, and prepares the tube-like container. Although it is a method of filling and sealing, the gelatinization of starch is suppressed by increasing the gelatinization start temperature of starch by containing sugar in a specific ratio with respect to the salt.
　しかしながら、特許文献１の方法によれば澱粉の糊化を抑制できるものの、澱粉を水、砂糖、塩及びその他の食品材料と一緒に加熱調理しているため、加熱調理による澱粉の糊化を完全に抑えることは難しかった。 However, according to the method of Patent Document 1, although gelatinization of starch can be suppressed, starch is cooked together with water, sugar, salt and other food ingredients, so that starch gelatinization by cooking is completely completed. It was difficult to keep down.
特許第３７６２８７０号公報Japanese Patent No. 3762870
　以上の事項を考慮して、本発明は、速やかに且つ均一に湯や水に分散することができる、加熱により所望の粘性を発現する容器入り液状又はペースト状食品組成物であって、抗菌成分の使用量が少なくても高い微生物安全性を有する、当該食品組成物を提供することを目的とする。 In view of the above matters, the present invention is a liquid or pasty food composition in a container that can be quickly and uniformly dispersed in hot water or water and that develops a desired viscosity by heating, and has an antibacterial component An object of the present invention is to provide a food composition that has high microbial safety even when the amount of use is small.
　また、本発明は、冷凍状態においても、完全に硬化することなく、且つ、加えられた湯や水に速やかに且つ均一に分散することができ、また、加熱調理され最終食品に粘性（とろみ）を付与する用途で用いられる、冷凍食品組成物を提供することを目的とする。 In addition, the present invention is capable of being rapidly and uniformly dispersed in the added hot water or water without being completely cured even in a frozen state, and being cooked and cooked into a final food. It aims at providing the frozen food composition used for the use which provides.
　さらに、本発明者らは、粘性材として澱粉を含有する液状又はペースト状食品組成物の製造において、澱粉は加えずに、澱粉以外の水、砂糖、塩及びその他の食品材料を加熱調理して加熱調理組成物を調製し、その後、澱粉を加熱調理組成物に混合することを試みたが、澱粉を加熱調理組成物に均一に混合分散させることが難しかった。そのため、予め澱粉を水に分散させておき、これを加熱調理組成物に混合することを試みたが、澱粉が水中で沈降分離し、混合容器や貯蔵タンクの底及び配管等に溜まりやすく、しかも混合容器や貯蔵タンクの底及び配管等に一旦溜まった澱粉は固まってそこから離れ難くなり、その後の製造に支障をきたす恐れのあることが判明した。そこで、本発明は、粘性材として澱粉を含有する容器入り液状又はペースト状食品組成物の製造において、澱粉の糊化を抑制し、かつ分散性を向上させて沈降分離を抑制する手段を提供することを課題とする。 Furthermore, the present inventors, in the production of a liquid or pasty food composition containing starch as a viscous material, heat-cooked water, sugar, salt and other food materials other than starch without adding starch. An attempt was made to prepare a cooking composition and then mix starch with the cooking composition, but it was difficult to uniformly mix and disperse the starch into the cooking composition. Therefore, we tried to disperse starch in water in advance and mix it with the cooking composition, but the starch settled and separated in water, and it was easy to collect in the bottom of the mixing container and the storage tank and the piping. It has been found that the starch once accumulated in the bottom of the mixing container or storage tank, piping, etc., becomes hard to separate from there and may hinder subsequent production. Therefore, the present invention provides means for suppressing starch gelatinization and improving dispersibility and suppressing sedimentation separation in the production of a containerized liquid or pasty food composition containing starch as a viscous material. This is the issue.
　本発明者らは上記課題を解決すべく鋭意検討した結果、澱粉、糖質、及び水を含有する容器入り液状又はペースト状食品組成物において、水分活性（Ａｗ）を０．８４以下、かつ水分量を４０重量％以下とすることによって、抗菌成分の使用量が少なくても、高い微生物安全性が得られることを見出し、本発明を完成させるに至った。 As a result of intensive studies to solve the above problems, the inventors of the present invention have a water activity (Aw) of 0.84 or less and water content in a container-containing liquid or paste-like food composition containing starch, sugar, and water. By making the amount 40% by weight or less, it was found that even when the amount of the antibacterial component used is small, high microbial safety can be obtained, and the present invention has been completed.
　また、本発明者らは、少なくとも、α化していない澱粉、糖質、及び水を含有する食品組成物において、水分量を４０重量％以下とすることによって、当該食品組成物は冷凍状態においても、完全に硬化することなく、且つ、加えられた湯や水に速やかに且つ均一に分散することができ、また、加熱調理することにより所望の粘性（とろみ）を発現できることを見出し、本発明を完成させるに至った。 In addition, the present inventors have at least a non-pregelatinized starch, saccharide, and water-containing food composition so that the water content is 40% by weight or less so that the food composition can be frozen. It is found that the composition can be quickly and uniformly dispersed in the added hot water or water without being completely cured, and can exhibit a desired viscosity (thickness) by cooking. It came to complete.
　さらに、本発明者らは、澱粉を高濃度の糖質を含む糖液に混合分散させた澱粉分散糖液を調製し、この澱粉分散糖液を加熱調理組成物に混合することにより、澱粉の糊化や沈降分離が生じないことを見出し、本発明を完成させるに至った。 Furthermore, the present inventors prepared a starch-dispersed sugar solution in which starch is mixed and dispersed in a sugar solution containing a high-concentration sugar, and the starch-dispersed sugar solution is mixed with the heat cooking composition, whereby The inventors have found that gelatinization and sedimentation do not occur, and have completed the present invention.
　すなわち、本発明は以下の［１］～［７］の発明を包含する。 That is, the present invention includes the following inventions [1] to [7].
［１］　α化していない澱粉、糖質、水、及び抗菌成分を含有する容器入り液状又はペースト状食品組成物であって、水分活性が０．８４以下であり、かつ、水分量が４０重量％以下であることを特徴とする、上記容器入り液状又はペースト状食品組成物。 [1] Liquid or pasty food composition in a container containing starch, sugar, water, and antibacterial components that are not pregelatinized, having a water activity of 0.84 or less and a water content of 40% % Or less of the above-mentioned liquid or pasty food composition in a container.
［２］　抗菌成分がアルコールであり、該アルコールを０．３～３．０重量％の割合で含有する、［１］の容器入り液状又はペースト状食品組成物。 [2] The liquid or pasty food composition in a container according to [1], wherein the antibacterial component is alcohol and the alcohol is contained in a proportion of 0.3 to 3.0% by weight.
［３］　抗菌成分が酢酸であり、該酢酸を０．１～３．０重量％の割合で含有する、［１］の容器入り液状又はペースト状食品組成物。 [3] The liquid or paste-like food composition in a container according to [1], wherein the antibacterial component is acetic acid and the acetic acid is contained at a ratio of 0.1 to 3.0% by weight.
［４］　抗菌成分がアリルイソチオシアネートであり、該アリルイソチオシアネートを０．００１～０．１重量％の割合で含有する、［１］の容器入り液状又はペースト状食品組成物。 [4] The liquid or pasty food composition in a container according to [1], wherein the antibacterial component is allyl isothiocyanate and the allyl isothiocyanate is contained in a proportion of 0.001 to 0.1% by weight.
［５］　容器入り液状又はペースト状組成物中の水分に対する糖質の割合が３０重量％以上である、［１］～［４］のいずれかの容器入り液状又はペースト状食品組成物。 [5] The liquid or pasty food composition in a container according to any one of [1] to [4], wherein the ratio of sugar to water in the liquid or pasty composition in the container is 30% by weight or more.
［６］　Ｂ型粘度計によって測定される２５℃における粘度が、１０００００mPa・ｓ以下であることを特徴とする、［１］～［５］のいずれかの容器入り液状又はペースト状食品組成物。 [6] The liquid or pasty food composition in any one of [1] to [5], wherein the viscosity at 25 ° C. measured by a B-type viscometer is 100000 mPa · s or less.
［７］　中心温度が６０～９０℃に達するように加熱殺菌処理されている、［１］～［６］のいずれかの容器入り液状又はペースト状組成物。 [7] The liquid or paste-like composition in any one of [1] to [6], which is heat sterilized so that the center temperature reaches 60 to 90 ° C.
　また、本発明は以下の〈１〉～〈３〉の発明を包含する。 Further, the present invention includes the following <1> to <3> inventions.
〈１〉　α化していない澱粉、糖質、及び水を含有する容器入り冷凍食品組成物であって、水分量が４０重量％以下であることを特徴とする、容器入り冷凍食品組成物。 <1> A frozen food composition in a container containing starch, saccharides, and water that is not pregelatinized, wherein the water content is 40% by weight or less.
〈２〉　水分量が１５～３５重量％であることを特徴とする、〈１〉の容器入り冷凍食品組成物。 <2> The frozen food composition in a container according to <1>, wherein the water content is 15 to 35% by weight.
〈３〉　水分に対する糖質の割合が３０重量％以上であることを特徴とする、〈１〉又〈２〉の容器入り冷凍食品組成物。 <3> The frozen food composition in a container according to <1> or <2>, wherein the ratio of carbohydrate to water is 30% by weight or more.
　さらに、本発明は以下の（１）～（５）の発明を包含する。 Furthermore, the present invention includes the following inventions (1) to (5).
（１）α化していない澱粉、糖質、食品材料及び水を含有する容器入り液状又はペースト状食品組成物の製造方法であって、
　(a)食品材料及び水を含有する原料を加熱調理して加熱調理組成物を調製する工程、
　(b)澱粉、糖質及び水を含有する原料を混合分散して澱粉分散糖液を調製する工程、
　(c)前記加熱調理組成物と前記澱粉分散糖液とを混合して液状又はペースト状食品組成物を調製する工程、及び
　(d)前記液状又はペースト状食品組成物を容器に充填する工程
を含む、上記方法。 (1) A method for producing a liquid or pasty food composition in a container containing starch, sugar, food material and water that has not been pregelatinized,
(a) a step of cooking a raw material containing food material and water to prepare a cooking composition,
(b) a step of preparing a starch-dispersed sugar solution by mixing and dispersing raw materials containing starch, sugar and water;
(c) mixing the cooked composition and the starch-dispersed sugar solution to prepare a liquid or pasty food composition, and (d) filling the container with the liquid or pasty food composition. Including the above method.
（２）前記澱粉分散糖液中の水分に対する糖質の濃度が３０重量％以上である、（１）に記載の製造方法。 (2) The production method according to (1), wherein a concentration of the sugar with respect to water in the starch-dispersed sugar liquid is 30% by weight or more.
（３）前記工程(b)の原料の混合分散を加熱殺菌処理の温度で行う、（１）または（２）に記載の製造方法。 (3) The production method according to (1) or (2), wherein the mixing and dispersion of the raw material in the step (b) is performed at the temperature of the heat sterilization treatment.
（４）前記工程(c)で得られた液状又はペースト状食品組成物の容器への充填前及び/又は充填後に加熱殺菌処理する工程をさらに含む、（１）～（３）のいずれかに記載の製造方法。 (4) The method according to any one of (1) to (3), further comprising a step of heat sterilization before and / or after filling the container of the liquid or pasty food composition obtained in the step (c). The manufacturing method as described.
（５）前記工程(b)で得られた澱粉分散糖液を、加熱殺菌処理の温度よりも低い温度に加熱調温する工程を含む、（４）に記載の製造方法。 (5) The production method according to (4), comprising a step of heat-controlling the starch-dispersed sugar solution obtained in the step (b) to a temperature lower than the temperature of the heat sterilization treatment.
　本明細書は本願の優先権の基礎である日本国特許出願2012-208559号、2012-208895号、2012-221453号の明細書および／または図面に記載される内容を包含する。 This specification includes the contents described in the specification and / or drawings of Japanese Patent Applications 2012-208559, 2012-208895, and 2012-221453, which are the basis of the priority of the present application.
　本発明によれば、抗菌成分の使用量が少なくても微生物安全性が高く、加えられた湯や水に速やかにかつ均一に分散することができ、そして加熱により所望の粘性を発現するとともに、優れた風味を有する最終食品（例えば、カレーソース等）を作ることができる容器入り液状又はペースト状食品組成物を提供することができる。 According to the present invention, even if the amount of the antibacterial component used is small, microbial safety is high, it can be quickly and uniformly dispersed in the added hot water or water, and the desired viscosity is expressed by heating, It is possible to provide a liquid or pasty food composition in a container capable of producing a final food (eg, curry sauce) having an excellent flavor.
　また、本発明によれば、冷凍状態においても、完全に硬化することなく、且つ、加えられた湯や水に速やかに且つ均一に分散することができ、また、加熱調理され最終食品に粘性を付与する用途で用いられる、冷凍食品組成物を提供することができる。かかる特徴を有する冷凍食品組成物は解凍することなく、収容されていた容器に付着することなく取り出すことができ、且つ、必要量のみを取り分け・取り出してそのまま湯や水に加えて使用することができ、使い勝手が非常に良い。 In addition, according to the present invention, even in a frozen state, it can be quickly and uniformly dispersed in added hot water or water without being completely cured, and it is cooked and has a viscosity in the final food. The frozen food composition used for the use to provide can be provided. The frozen food composition having such characteristics can be taken out without thawing and without adhering to the container in which it is stored, and only the necessary amount can be taken out and used as it is in addition to hot water or water. Can be used and is very convenient.
　さらに、本発明の方法によれば、粘性材として澱粉を含有するカレールウなどの容器入り液状又はペースト状食品組成物の製造において、澱粉の糊化（α化）による増粘及び澱粉の沈降分離を効果的に抑えることができる。本発明の方法により製造された容器入り液状又はペースト状食品組成物は、流動性に優れ、容器からの取り出しが容易で、かつ水に速やかに分散し、加熱することにより良好なとろみを発現する。 Furthermore, according to the method of the present invention, in the production of a liquid or pasty food composition such as curry roux containing starch as a viscous material, thickening due to starch gelatinization (pregelatinization) and precipitation separation of starch are performed. It can be effectively suppressed. The liquid or pasty food composition in a container produced by the method of the present invention is excellent in fluidity, easy to take out from the container, quickly disperses in water, and exhibits good thickness by heating. .
図１は、実施例６（ベシャメルソースの素）の製造工程を示す。FIG. 1 shows the manufacturing process of Example 6 (element of bechamel sauce). 図２は、実施例７（カレールウ/充填前加熱殺菌）の製造工程を示す。FIG. 2 shows the production process of Example 7 (Karareu / heat sterilization before filling). 図３は、実施例８（カボチャのチャウダーの素）の製造工程を示す。FIG. 3 shows the manufacturing process of Example 8 (pumpkin chowder element). 図４は、実施例９（カルボナーラソースの素）の製造工程を示す。FIG. 4 shows the manufacturing process of Example 9 (carbonara sauce). 図５は、実施例１０（回鍋肉調味料）の製造工程を示す。FIG. 5 shows the manufacturing process of Example 10 (seasoned meat seasoning). 図６は、実施例１１（カスタードベース）の製造工程を示す。FIG. 6 shows the manufacturing process of Example 11 (Custard base). 図７は、実施例１２（スープカレーの素）の製造工程を示す。FIG. 7 shows the production process of Example 12 (soup curry base). 図８は、実施例１５（カレールウ）の製造工程を示す。FIG. 8 shows the manufacturing process of Example 15 (Karayu). 図９は、実施例１６（カレールウ）の製造工程を示す。FIG. 9 shows the manufacturing process of Example 16 (carrail). 図１０は、実施例１７（カレールウ）の製造工程を示す。FIG. 10 shows the manufacturing process of Example 17 (Karayu). 図１１は、実施例１８（カレールウ/充填後殺菌）の製造工程を示す。FIG. 11 shows the manufacturing process of Example 18 (carreau / sterilization after filling). 図１２は、実施例１９～２２、比較例７（カレールウ）の製造工程を示す。FIG. 12 shows the manufacturing steps of Examples 19 to 22 and Comparative Example 7 (Karayu).
Ｉ．容器入り液状又はペースト状組成物
　一態様において、本発明は、速やかに且つ均一に湯や水に分散することができる、加熱により所望の粘性を発現する容器入り液状又はペースト状食品組成物であって、抗菌成分の使用量が少なくても高い微生物安全性を有する、当該食品組成物に関する。 I. Liquid or paste-like composition in a container In one aspect, the present invention is a liquid or paste-like food composition in a container that can be rapidly and uniformly dispersed in hot water or water and that develops a desired viscosity by heating. In addition, the present invention relates to the food composition having high microbial safety even when the amount of the antimicrobial component used is small.
　１．原料
　１．１．水
　本発明の液状又はペースト状食品組成物（以下「本発明の食品組成物」という場合がある）は、当該組成物の全重量あたりの水分量が４０重量％以下であることを特徴とする。水分量の下限値は特に限定されないが、水分量は本発明の食品組成物の全重量あたり１０重量％以上、好ましくは１５重量％以上であることが望ましい。水分量の測定は、公知の方法を用いて測定することができる。例えば、常圧加熱乾燥法にて測定することができる。 1. Raw material 1.1. Water The liquid or pasty food composition of the present invention (hereinafter sometimes referred to as “the food composition of the present invention”) has a water content of 40% by weight or less based on the total weight of the composition. . The lower limit of the moisture content is not particularly limited, but the moisture content is desirably 10% by weight or more, preferably 15% by weight or more, based on the total weight of the food composition of the present invention. The moisture content can be measured using a known method. For example, it can be measured by a normal pressure heating drying method.
　本発明の食品組成物は、水分活性（Ａｗ）が０．８４以下であることを特徴とする。水分活性の値は、食品組成物中に含まれる、糖質や食塩等の量を調整することによって調節することができる。水分活性の測定は公知の水分活性測定装置を用いて測定することができ、例えば、ノバシーナ社製の水分活性測定装置を用いて測定することができる。 The food composition of the present invention has a water activity (Aw) of 0.84 or less. The value of water activity can be adjusted by adjusting the amount of sugar, salt, etc. contained in the food composition. The water activity can be measured using a known water activity measuring device, for example, using a water activity measuring device manufactured by Nova Cina.
　１．２．澱粉
　本発明の食品組成物に用いられる澱粉としては、小麦澱粉、コーンスターチ、ワキシコーンスターチ、馬鈴薯澱粉、タピオカ澱粉等の澱粉が挙げられる。澱粉は、小麦粉、米粉、もち米粉等の澱粉を含有する穀物粉の形態で添加されてもよい。穀物粉を単独で又は油脂を混合して加熱し、風味付けや分散性を向上させたものを使用してもよい。上記澱粉に対し、湿熱処理を行った湿熱処理澱粉や、架橋や官能基付与等の化学修飾した加工澱粉を使用してもよい。澱粉は単独で用いてもよいし、複数種を組み合わせて用いてもよい。 1.2. Starch Examples of the starch used in the food composition of the present invention include starches such as wheat starch, corn starch, waxy corn starch, potato starch and tapioca starch. Starch may be added in the form of cereal flour containing starch such as wheat flour, rice flour, and glutinous rice flour. Grain powder may be used alone or mixed with oils and fats and heated to improve flavoring and dispersibility. A wet heat-treated starch that has been subjected to a wet heat treatment or a chemically modified processed starch such as crosslinking or functional group addition may be used for the starch. Starch may be used independently and may be used in combination of multiple types.
　本発明の食品組成物を加熱調理して得られる最終食品が、カレー、シチュー、チャウダー、ハヤシ、グラタン等、本来小麦粉を使用して調理する食品である場合には、澱粉としては小麦澱粉、コーンスターチ及びそれらの澱粉を含有する穀物粉及びその湿熱処理澱粉もしくは加工澱粉を主体として用いることが望ましい。 When the final food obtained by cooking the food composition of the present invention is a food that is originally cooked using wheat flour, such as curry, stew, chowder, hayashi, gratin, etc., as starch, wheat starch, corn starch In addition, it is desirable to mainly use cereal flours containing these starches and hydrothermally treated starches or modified starches thereof.
　小麦澱粉、コーンスターチ及びそれらの澱粉を含有する穀物粉及びそれらの澱粉の湿熱処理澱粉もしくは加工澱粉は、水とともに加熱調理して糊化した際の物性がショートボディー物性であり、カレー、シチュー、チャウダー、ハヤシ、グラタン等の用途に好ましい物性や食感が得られる。 Wheat starch, corn starch and cereal flour containing those starches, and heat-treated starch or processed starch of those starches are short-body properties when cooked with water and gelatinized, curry, stew, chowder , Physical properties and textures preferable for uses such as hayashi and gratin.
　馬鈴薯澱粉、タピオカ澱粉、ワキシコーンスターチ、クズ澱粉およびその加工澱粉は、水とともに加熱調理して糊化した際の物性がロングボディー物性であるため、あんかけ等には好ましい物性や食感が得られるが、カレー、シチュー、チャウダー、ハヤシ、グラタン等の用途に、これらの澱粉を主体として用いると、好ましい物性や食感が得られない。 Potato starch, tapioca starch, waxy corn starch, kudzu starch and its processed starch have long body properties when cooked with water and gelatinized. However, when these starches are mainly used in applications such as curry, stew, chowder, hayashi, and gratin, preferred physical properties and texture cannot be obtained.
　なお、本明細書中、特記しない限り、「澱粉」とはα化していない澱粉を意味する。ただし、不溶性固形物や油脂等の分離を抑制するために、α化した澱粉を一部含んでいてもよい。 In the present specification, unless otherwise specified, “starch” means starch that is not pregelatinized. However, in order to suppress separation of insoluble solids, fats and oils, a part of pregelatinized starch may be included.
　本発明の食品組成物中の澱粉の含量は特に限定されないが、当該組成物の全重量を基準として、５～５０重量％が好ましく、５～４５重量％がより好ましく、１０～４０重量％が特に好ましい。 The starch content in the food composition of the present invention is not particularly limited, but is preferably 5 to 50% by weight, more preferably 5 to 45% by weight, and more preferably 10 to 40% by weight based on the total weight of the composition. Particularly preferred.
　本発明の食品組成物中の澱粉の量の測定は、α化していない澱粉が水に不溶であることを利用して水溶性画分と分離し、不溶性画分に含まれる澱粉を加熱糊化させたのち、グルコアミラーゼで分解し、グルコース量を定量することにより測定することができる。なお、ここで、本発明の食品組成物が油脂を含有するものである場合には、あらかじめ脱脂処理を行うことが好ましい。 The amount of starch in the food composition of the present invention is measured by separating starch from the water-soluble fraction by utilizing the fact that starch that has not been pregelatinized is insoluble in water, and gelatinizing the starch contained in the insoluble fraction by heating. Then, it can be measured by degrading with glucoamylase and quantifying the amount of glucose. In addition, when the food composition of this invention contains fats and oils here, it is preferable to perform a degreasing process previously.
　１．３．糖質
　本発明の食品組成物に用いられる糖質としては、ブドウ糖等の単糖、ショ糖、麦芽糖、トレハロース等の二糖、オリゴ糖、マルトシルトレハロース、水あめ、デキストリン、糖アルコール（キシリトール、ソルビトール、マンニトール、マルチトール、ラクチトール、オリゴ糖アルコール等）等が挙げられる。糖質は単独で用いてもよいし、複数種を組み合わせて用いてもよい。糖質は水溶性の糖質であることが好ましい。糖質にはα化した澱粉は含まれるが、α化していない澱粉は含まれない。 1.3. Sugars The sugars used in the food composition of the present invention include monosaccharides such as glucose, disaccharides such as sucrose, maltose and trehalose, oligosaccharides, maltosyl trehalose, starch syrup, dextrin, sugar alcohols (xylitol, sorbitol) Mannitol, maltitol, lactitol, oligosaccharide alcohol, etc.). Carbohydrates may be used alone or in combination of two or more. The saccharide is preferably a water-soluble saccharide. Carbohydrates include pregelatinized starch, but not pregelatinized starch.
　本発明の食品組成物における糖質の添加量を増やしても風味のバランスが保たれるよう、低甘味（甘味度１００未満）の糖質を用いても良い。甘味度とは、ショ糖の甘さを１００とした場合の甘味料の甘さの指標であり、一定量の濃度（例えば１０重量％）のショ糖水溶液と他の甘味料水溶液とを比較し、同等の甘さを感じる濃度から求めることができる。 </ RTI> A saccharide with a low sweetness (less than 100 sweetness) may be used so that the balance of flavor is maintained even if the amount of saccharide added in the food composition of the present invention is increased. The sweetness is an index of sweetener sweetness when the sucrose sweetness is set to 100, and a certain amount (for example, 10% by weight) of sucrose aqueous solution is compared with other sweetener aqueous solutions. It can be obtained from the concentration that feels the same sweetness.
　本発明の食品組成物では、水分に対する糖質の割合を３０重量％以上、好ましくは４０重量％以上、さらに好ましくは６０重量％以上とすることで、組成物の流動性を高めるとともに、加熱殺菌時の澱粉のα化を抑制し、加熱殺菌後も組成物の流動性を維持することができる。 In the food composition of the present invention, the ratio of carbohydrate to moisture is 30% by weight or more, preferably 40% by weight or more, more preferably 60% by weight or more, thereby improving the fluidity of the composition and heat sterilization. The gelatinization of the starch at the time can be suppressed, and the fluidity of the composition can be maintained even after heat sterilization.
　水分に対する糖質の割合に上限値は特にないが、典型的には水分に対して糖質が３００重量％以下である。糖質の割合を高めると甘味が強くなるとともに、相対的に澱粉その他調味原料の濃度が低くなるため、所定の風味物性を形成するのに必要な製品の量が多くなる。 There is no particular upper limit to the ratio of sugar to water, but typically the sugar is 300% by weight or less to water. Increasing the proportion of sugar increases the sweetness and relatively decreases the concentration of starch and other seasoning ingredients, increasing the amount of product required to form the predetermined flavor properties.
　本発明の食品組成物中の糖質の含量は、本発明の食品組成物の水分活性が前記範囲に維持される限り、特に限定されないが、当該組成物の全重量を基準として、１０～６０重量％が好ましく、１２～５５重量％がより好ましく、１５～４５重量％がさらに好ましい。 The content of the saccharide in the food composition of the present invention is not particularly limited as long as the water activity of the food composition of the present invention is maintained in the above range, but it is 10 to 60 based on the total weight of the composition. % By weight is preferred, 12 to 55% by weight is more preferred, and 15 to 45% by weight is even more preferred.
　本発明の食品組成物中の糖質の測定方法は、食品組成物の総量から、水分、たんぱく質、脂質、食物繊維、灰分、澱粉の量を差し引いた数値として算出される。水分、たんぱく質、脂質、食物繊維、灰分は、栄養表示基準の測定方法に準じて測定することができる。澱粉は上記１．２に示した方法に従い測定することができる。 The method for measuring carbohydrates in the food composition of the present invention is calculated as a numerical value obtained by subtracting the amounts of moisture, protein, lipid, dietary fiber, ash, and starch from the total amount of the food composition. Water, protein, lipid, dietary fiber, and ash can be measured according to the measurement method of the nutrition labeling standard. Starch can be measured according to the method shown in 1.2 above.
　１．４．抗菌成分
　本発明の食品組成物に用いられる抗菌成分としては、食品に利用できるものであれば特に限定されず、例えばアルコール（例えば、エチルアルコール等）、有機酸（例えば、酢酸、乳酸、クエン酸等）、アリルイソチオシアネートが挙げられる。 1.4. Antibacterial component The antibacterial component used in the food composition of the present invention is not particularly limited as long as it can be used for food. For example, alcohol (for example, ethyl alcohol), organic acid (for example, acetic acid, lactic acid, citric acid) And allyl isothiocyanate.
　本発明の食品組成物中の抗菌成分の含量は、用いる抗菌成分の種類によって異なるが、当該組成物の風味を損なわず、かつ、当該組成物の微生物安全性を十分なものとするように設定することが好ましい。例えば、当該組成物の全重量を基準として、アルコールであれば０．３～３．０重量％、好ましくは０．３～２．５重量％、より好ましくは０．３～２．０重量％、更に好ましくは０．３～１．５重量％、酢酸であれば０．１～３．０重量％、好ましくは０．１～２．０重量％、より好ましくは０．１～１．５重量％、更に好ましくは０．１～１．０重量％、アリルイソチオシアネートであれば０．００１～０．１重量％、好ましくは０．００１～０．０５重量％、より好ましくは０．００１～０．０３重量％、更に好ましくは０．００１～０．０２重量％とすることができる。これらの抗菌成分の含量は、従来的に一般的に用いられている量と比べて顕著に少ない量であるといえる。 The content of the antibacterial component in the food composition of the present invention varies depending on the type of the antibacterial component used, but is set so that the flavor of the composition is not impaired and the microbial safety of the composition is sufficient. It is preferable to do. For example, based on the total weight of the composition, alcohol is 0.3 to 3.0% by weight, preferably 0.3 to 2.5% by weight, more preferably 0.3 to 2.0% by weight. More preferably, it is 0.3 to 1.5% by weight, and acetic acid is 0.1 to 3.0% by weight, preferably 0.1 to 2.0% by weight, more preferably 0.1 to 1.5% by weight. Wt%, more preferably 0.1 to 1.0 wt%, and allyl isothiocyanate 0.001 to 0.1 wt%, preferably 0.001 to 0.05 wt%, more preferably 0.001 The content can be -0.03% by weight, more preferably 0.001-0.02% by weight. It can be said that the content of these antibacterial components is remarkably small compared with the amount generally used conventionally.
　１．５．その他の食品材料
　本発明の食品組成物には、当該組成物の流動性を向上及び／又は維持するために、油脂を含めることができる。本発明の食品組成物に用いられる油脂としては、牛脂、豚脂、魚油、バター、ギー等の動物油脂、大豆油、コーン油、パーム油、菜種油、オリーブオイル、ヒマワリ種子油、綿実油、落花生油、サフラワー油、米油等の植物油脂、ジアシルグリセロール、マーガリン等の加工油脂が挙げられる。健康上の観点、風味上の観点、食品組成物の保管時の分離安定性の観点から、油脂含量は食品組成物に対して２０重量％以下であることが好ましい。また、本発明の食品組成物は、油脂の分離安定性のために、乳化剤を更に含有しても良い。 1.5. Other Food Materials The food composition of the present invention can contain fats and oils in order to improve and / or maintain the fluidity of the composition. The fats and oils used in the food composition of the present invention include animal fats such as beef tallow, pork tallow, fish oil, butter, ghee, soybean oil, corn oil, palm oil, rapeseed oil, olive oil, sunflower seed oil, cottonseed oil, peanut oil And vegetable oils such as safflower oil and rice oil, and processed oils such as diacylglycerol and margarine. From the viewpoint of health, the viewpoint of flavor, and the viewpoint of separation stability during storage of the food composition, the fat content is preferably 20% by weight or less based on the food composition. Moreover, the food composition of this invention may further contain an emulsifier for the separation stability of fats and oils.
　また、本発明の食品組成物には、当該組成物の水分活性の調製と風味付けのために、食塩を含めることができる。 In addition, the food composition of the present invention may contain sodium chloride for the preparation and flavoring of the water activity of the composition.
　本発明の食品組成物の塩分の含量は、本発明の食品組成物の水分活性が前記範囲に維持される限り、特に限定されないが、当該組成物の全重量を基準として１３重量%以下であることが好ましい。 The salt content of the food composition of the present invention is not particularly limited as long as the water activity of the food composition of the present invention is maintained within the above range, but is 13% by weight or less based on the total weight of the composition. It is preferable.
　塩分の割合を１３重量％より高めると、当該食品組成物を常温又は冷蔵又は冷凍条件で保管した際に、保管中に塩分が析出し、沈降分離を起こす場合がある。 If the salt content is increased from 13% by weight, when the food composition is stored at room temperature or under refrigerated or frozen conditions, salt may precipitate during storage and cause sedimentation.
　本発明の食品組成物中の塩分量は、当該組成物を灰化させ、蒸留水に溶解し、ろ過したろ液を電量滴定法で測定する。 The amount of salt in the food composition of the present invention is measured by a coulometric titration method after the composition is ashed, dissolved in distilled water, and filtered.
　また、本発明の食品組成物には所望の風味、味を付与するために任意の食品材料を更に含むことができる。 In addition, the food composition of the present invention may further contain any food material for imparting a desired flavor and taste.
　任意の食品材料としては、例えば、乳製品（例えば、牛乳、脱脂粉乳、全脂粉乳、粉乳、コンデンスミルク、チーズ等）、具材、及び、調味料（例えば、エキス類（畜肉エキス、魚介エキス、野菜エキス、酵母エキス）、食塩等の無機塩、糖類、アスコルビン酸、リンゴ酸、クエン酸、脂肪酸等のカルボン酸等の酸、グルタミン酸ナトリウム、グリシン、アラニン等のアミノ酸類、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸、スパイス類、ハーブ類等の香辛料等）が挙げられる。具材は、目的とする食品組成物の種類に応じて適宜選択することができ、例えば、野菜類、豆類、穀類、果物類、肉類、魚介類を必要に応じて適宜カットしたものが挙げられる。 Optional food materials include, for example, dairy products (eg, milk, skim milk powder, whole milk powder, powdered milk, condensed milk, cheese, etc.), ingredients, and seasonings (eg, extracts (livestock meat extract, seafood extract). , Vegetable extracts, yeast extracts), inorganic salts such as salt, sugars, ascorbic acid, malic acid, citric acid, acids such as carboxylic acids such as fatty acids, amino acids such as sodium glutamate, glycine, alanine, sodium inosinate, guanyl Nucleic acids such as sodium acid, and spices such as spices and herbs). Ingredients can be appropriately selected according to the type of the desired food composition, for example, vegetables, beans, cereals, fruits, meats, seafood and the like appropriately cut as necessary. .
　２．微生物安全性
　本発明において、「微生物安全性」とは、微生物の発育や増殖を阻止する静菌作用を意味する。 2. Microbial Safety In the present invention, “microbe safety” means a bacteriostatic action that inhibits the growth and growth of microorganisms.
　本発明の食品組成物は、水分活性０．８４以下であり、水分量が４０重量％以下であることを特徴とし、本発明の食品組成物の水分活性の値が上記範囲であり、水分量が４０重量％以下にある場合には、抗菌成分の使用量が少なくても高い微生物安全性を得ることができる。 The food composition of the present invention has a water activity of 0.84 or less and a water content of 40% by weight or less, the water activity value of the food composition of the present invention is in the above range, and the water content Is 40% by weight or less, high microbial safety can be obtained even if the amount of the antibacterial component used is small.
　一般的に、食品組成物中の水分活性の値を低下させることによって、当該組成物における微生物の増殖リスクを低減することができる。水分活性の値は、当該組成物中に含まれる糖質や食塩の量によって調節することができ、糖質や食塩の量を増やすことによって、水分活性の値を下げることができる。一方、水分活性の値を低下させるために、当該組成物中に含まれる糖質や食塩の量を増やした場合には、当該組成物の風味や味が損なわれ得る。したがって、当該組成物の水分活性の値を低下させるには限界があり、当該組成物が十分な微生物安全性を得るために、抗菌成分を添加する必要があった。 Generally, by reducing the value of water activity in a food composition, the risk of microbial growth in the composition can be reduced. The value of water activity can be adjusted by the amount of sugar and salt contained in the composition, and the value of water activity can be lowered by increasing the amount of sugar and salt. On the other hand, when the amount of carbohydrates and salt contained in the composition is increased in order to reduce the value of water activity, the flavor and taste of the composition can be impaired. Therefore, there is a limit in reducing the water activity value of the composition, and it was necessary to add an antibacterial component in order for the composition to obtain sufficient microbial safety.
　本発明者らは、水分活性が維持された食品組成物において、水分量を減らすことにより微生物の増殖リスクをさらに低減できることを見出した。この新たな知見によれば、食品組成物における、水分活性の値を低下させることなく、微生物安全性を高めることが可能であり、それ故に、添加される抗菌成分の量を低減することができる。 The present inventors have found that the risk of microbial growth can be further reduced by reducing the amount of water in a food composition in which water activity is maintained. According to this new knowledge, it is possible to increase microbial safety without reducing the value of water activity in the food composition, and therefore the amount of antimicrobial component added can be reduced. .
　この新たな知見によれば、微生物安全性を高めるために食品組成物の風味や味が損なわれることを防ぐことができ、種類を問わず様々な味や風味を有する食品組成物の微生物安全性を高めることが可能である。 According to this new knowledge, it is possible to prevent the flavor and taste of the food composition from being impaired in order to enhance microbial safety, and the microbial safety of food compositions having various tastes and flavors regardless of the type. It is possible to increase.
　３．液状又はペースト状食品組成物
　本発明の食品組成物は、水を連続相とし、必要に応じて、油を分散相とする、容器入りの液状又はペースト状食品組成物である。 3. Liquid or Pasty Food Composition The food composition of the present invention is a liquid or pasty food composition in a container with water as a continuous phase and, if necessary, oil as a dispersed phase.
　本発明の食品組成物は実質的にα化されていない澱粉を含んでおり、偏光板を用いた顕微鏡観察により、偏光十字が観察される。 The food composition of the present invention contains starch that is not substantially pregelatinized, and a polarizing cross is observed by microscopic observation using a polarizing plate.
　本発明の食品組成物は、Ｂ型粘度計により測定される２５℃における粘度が１３００００ｍＰａ・ｓ以下、好ましくは１０００００Ｐａ・ｓ以下、より好ましくは８００００ｍＰａ・ｓ以下、さらに好ましくは５００００ｍＰａ・ｓ以下、特に好ましくは２００００ｍＰａ・ｓ以下であることを特徴とする。この粘度を有する本発明の食品組成物は、湯や水に加えたときに速やかに且つ均一に分散することができる。 The food composition of the present invention has a viscosity at 25 ° C. measured by a B-type viscometer of 130,000 mPa · s or less, preferably 100000 Pa · s or less, more preferably 80000 mPa · s or less, more preferably 50000 mPa · s or less, particularly Preferably, it is 20000 mPa · s or less. The food composition of the present invention having this viscosity can be quickly and uniformly dispersed when added to hot water or water.
　また、本発明の食品組成物の粘度が低すぎる場合には、風味が淡白なイメージを与える場合がある。本発明の食品組成物を加熱調理して得られる最終食品が、カレー、シチュー、チャウダー、ハヤシ、グラタン等、濃厚な風味が好まれる食品である場合には、Ｂ型粘度計により測定される２５℃における粘度が１００００ｍＰａ・ｓ以上であることが望ましい。 In addition, when the viscosity of the food composition of the present invention is too low, the flavor may give a pale image. When the final food obtained by cooking the food composition of the present invention is a food with a rich flavor, such as curry, stew, chowder, hayashi, gratin, etc., it is measured with a B-type viscometer. It is desirable that the viscosity at ℃ is 10,000 mPa · s or more.
　粘度については公知のＢ型粘度計により測定することができる。例えば、東機産業製（R100型粘度計）を用い、粘性域に応じて適当なローターを用いて、３０ｒｐｍで３０秒後に測定される値によって測定することができる。 Viscosity can be measured with a known B-type viscometer. For example, using Toki Sangyo (R100 type viscometer), it can be measured by a value measured after 30 seconds at 30 rpm using an appropriate rotor according to the viscosity range.
　本発明の食品組成物は実質的にα化されていない澱粉を含んでいるので、水や湯に分散させ、必要に応じて他の食品材料とともに加熱調理をすることにより、食品組成物中の澱粉がα化して粘性が発現され、十分なとろみが付与された食品が得られる。 Since the food composition of the present invention contains starch that is not substantially pregelatinized, it can be dispersed in water or hot water, and cooked with other food materials as necessary. Starch becomes alpha and viscosity is expressed, and a food with sufficient thickening is obtained.
　本発明の食品組成物を加熱調理して得られる最終食品としては、粘性のあるソース（ホワイトソース、デミグラスソース、カレーソース、スープカレー、トマトソース、あんかけ、カスタードソース等）を使用するカレー、シチュー、チャウダー、ハヤシ、グラタン、パスタ、中華あんかけ料理、カスタードクリームなどを例示することができる。 As the final food obtained by cooking the food composition of the present invention, curry, stew using a viscous sauce (white sauce, demiglace sauce, curry sauce, soup curry, tomato sauce, sauce, custard sauce, etc.) Examples include chowder, hayashi, gratin, pasta, Chinese style dish, custard cream and the like.
　４．製造方法
　本発明の食品組成物は、水分活性０．８４以下、水分量が４０重量％以下とし、更に所定量の抗菌成分を含有することにより高い静菌力が得られるため、製造工程において必ずしも殺菌工程を必要としない。 4). Production method The food composition of the present invention has a water activity of 0.84 or less, a water content of 40% by weight or less, and a high bacteriostatic power can be obtained by containing a predetermined amount of antibacterial components. No sterilization process is required.
　本発明の食品組成物の製造方法においては、最終製品に含まれる菌数を低減する目的で、使用原料や製造工程から混入する菌数を低減する必要がある場合には、加熱殺菌処理を施すことが好ましい。加熱殺菌は、例えば蒸気、熱水等により行うことができる。例えば、食品組成物の温度（中心温度）が６０℃～９０℃となるように加熱殺菌処理を行うことが好ましい。加熱殺菌処理では、例えば加熱殺菌処理が後述する後殺菌の場合には上記温度を５秒間～６０分間保持するのが好ましく、また、加熱殺菌処理が後述するホットパック殺菌の場合には上記温度を５秒間～５分間保持することが好ましい。 In the method for producing a food composition of the present invention, in order to reduce the number of bacteria contained in the final product, heat sterilization is performed when it is necessary to reduce the number of bacteria mixed from the raw materials used or the production process. It is preferable. The heat sterilization can be performed, for example, with steam, hot water, or the like. For example, the heat sterilization treatment is preferably performed so that the temperature (center temperature) of the food composition is 60 ° C. to 90 ° C. In the heat sterilization treatment, for example, when the heat sterilization treatment is post-sterilization described later, the above temperature is preferably maintained for 5 seconds to 60 minutes, and when the heat sterilization treatment is hot pack sterilization described later, the above temperature is maintained. It is preferable to hold for 5 seconds to 5 minutes.
　本発明の食品組成物は容器に充填され密封される。容器としては内容物を取り出し可能なものであれば限定されないが、例えばパウチ状容器、口栓付きパウチ、チューブ状容器、ボトル状容器、缶、瓶容器などを利用することができる。 The food composition of the present invention is filled in a container and sealed. The container is not limited as long as the contents can be taken out. For example, a pouch-shaped container, a pouch with a stopper, a tube-shaped container, a bottle-shaped container, a can, a bottle container, and the like can be used.
　食品組成物の容器への充填密閉と加熱殺菌処理との順序は特に限定されず、加熱殺菌処理は食品組成物の容器への充填前に行ってもよいし、容器への充填後に行ってもよいし、あるいは容器への充填の前後に行うこともできる。典型的には、食品組成物を容器に充填密封した後に加熱殺菌処理を施す様式（後殺菌）と、食品組成物を予め加熱殺菌処理（好ましくは６０℃～９０℃の温度で加熱殺菌処理）し、加熱殺菌処理の温度（好ましくは６０℃以上）を保持した状態で食品組成物を容器に充填密封し、容器を殺菌する様式（ホットパック殺菌）とが挙げられる。 The order of the filling and sealing of the food composition into the container and the heat sterilization treatment is not particularly limited, and the heat sterilization treatment may be performed before filling the container with the food composition or after filling the container. Alternatively, it can be performed before or after filling the container. Typically, the food composition is filled and sealed in a container and then heat-sterilized (post-sterilization), and the food composition is pre-heated (preferably heat-sterilized at a temperature of 60 ° C. to 90 ° C.). The food composition is filled and sealed in a container while maintaining the temperature of the heat sterilization treatment (preferably 60 ° C. or higher), and the container is sterilized (hot pack sterilization).
　本発明の食品組成物の製造においては、加熱殺菌処理の前に、食品材料の存在下で加熱調理する工程を更に含んでもよい。また、前述のホットパック殺菌の場合には、加熱調理工程を加熱殺菌処理と兼ねて行うこともできる。 The production of the food composition of the present invention may further include a step of cooking in the presence of the food material before the heat sterilization treatment. Moreover, in the case of the above-mentioned hot pack sterilization, a heat cooking process can also be performed combining with a heat sterilization process.
　加熱調理工程において澱粉が糊化する可能性、及び抗菌成分が失活する可能性があることから、予め糖質、水、食品材料等の混合物を、澱粉及び抗菌成分を添加せずに加熱調理し、得られた加熱調理組成物を澱粉及び抗菌成分と混合して食品組成物を調製し、当該食品組成物を加熱殺菌するようにしてもよい。 Because starch may be gelatinized in the cooking process and antibacterial components may be deactivated, a mixture of carbohydrates, water, food ingredients, etc. is cooked in advance without adding starch and antibacterial components. The food composition may be mixed with starch and antibacterial ingredients to prepare a food composition, and the food composition may be sterilized by heating.
　あるいは、下記「ＩＩ．容器入り液状又はペースト状食品組成物の製造方法」に記載の方法に従い、澱粉及び糖質を含む混合物と水や食品材料等を含む混合物を別個に加熱調理し、その後両者を抗菌成分と共に混合して食品組成物を調製し、当該食品組成物を加熱殺菌しても良い。澱粉と糖質を混合することにより、澱粉の糊化温度を上げることができ、加熱調理工程において澱粉が糊化することを防ぐことができる。 Or, according to the method described in “II. Method for producing liquid or pasty food composition in container” below, a mixture containing starch and sugar and a mixture containing water, food material, etc. are separately cooked and then both May be mixed with an antibacterial component to prepare a food composition, and the food composition may be heat sterilized. By mixing starch and saccharide, the gelatinization temperature of starch can be raised, and starch can be prevented from gelatinizing in the cooking process.
　５．製品保管条件
　本発明の容器入り液状又はペースト状食品組成物は、常温保管、冷蔵保管、冷凍保管など、適切な保管条件で保管することができる。 5. Product storage conditions The liquid or paste-like food composition of the present invention can be stored under appropriate storage conditions such as room temperature storage, refrigerated storage, and frozen storage.
　本発明の容器入り液状又はペースト状食品組成物は、冷凍時にも完全に固化せず柔軟性を維持することができる。この発明の容器入り液状又はペースト状食品組成物を冷凍したもの（冷凍品）は短時間で解凍することができ速やかに調理に利用することができるという利点を有する。 The liquid or pasty food composition in a container of the present invention does not completely solidify even when frozen and can maintain flexibility. A frozen or frozen food composition in a container of the present invention (frozen product) has the advantage that it can be thawed in a short time and can be quickly used for cooking.
　６．加熱調理後の粘度
　本発明の食品組成物は実質的にα化されていない澱粉を含んでいるので、水や湯に分散させ、必要に応じて他の食品材料とともに加熱調理をすることにより、食品組成物中の澱粉がα化して粘性が発現され、十分なとろみが付与された食品が得られる。 6). Viscosity after cooking Since the food composition of the present invention contains starch that is not substantially pregelatinized, it is dispersed in water or hot water, and by cooking with other food ingredients as necessary, The starch in the food composition is turned into α to develop a viscosity, and a food with sufficient thickening is obtained.
　すなわち、本発明の食品組成物５０ｇを６０℃の温水１５０ｍｌに添加し撹拌混合して混合物を調製し、続いて該混合物を撹拌混合しながら該混合物の温度が９５℃に達するまで加熱し、続いて６０℃まで冷却したときに、Ｂ型粘度計により測定される、調製直後の時点での該混合物を６０℃に調温したときの粘度に対し、９５℃まで加熱し６０℃まで冷却した時点での、同様に測定される該混合物の粘度が２倍以上、より好ましくは５倍以上、更に好ましくは１０倍以上となる。具体的には、本発明の食品組成物を用いた加熱調理後の食品の６０℃における粘度は、３０ｍＰａ・ｓ以上、より好ましくは５０～２０００００ｍＰａ・ｓ、更に好ましくは５００～２０００００ｍＰａ・ｓであるのが望ましい。なお、Ｂ型粘度計により測定される粘度の値は、粘性域に応じて適当なローターを用いて、３０ｒｐｍで３０秒後に測定される値を指す。 That is, 50 g of the food composition of the present invention was added to 150 ml of hot water at 60 ° C. and mixed by stirring to prepare a mixture, and then the mixture was heated while stirring and mixing until the temperature of the mixture reached 95 ° C. When the mixture was cooled to 60 ° C., measured with a B-type viscometer, the viscosity at the time immediately after preparation was adjusted to 60 ° C., when the mixture was heated to 95 ° C. and cooled to 60 ° C. The viscosity of the mixture measured in the same manner is 2 times or more, more preferably 5 times or more, still more preferably 10 times or more. Specifically, the viscosity at 60 ° C. of the food after cooking using the food composition of the present invention is 30 mPa · s or more, more preferably 50 to 200000 mPa · s, and further preferably 500 to 200000 mPa · s. Is desirable. In addition, the value of the viscosity measured by a B-type viscometer indicates a value measured after 30 seconds at 30 rpm using an appropriate rotor according to the viscosity range.
ＩＩ．容器入り液状又はペースト状食品組成物の製造方法
　一態様において、本発明は粘性材として澱粉を含有する容器入り液状又はペースト状食品組成物の製造方法であって、製造工程における、澱粉の糊化を抑制し、かつ分散性を向上させて沈降分離を抑制することが可能な上記製造方法に関する。 II. Method for producing containerized liquid or pasty food composition In one aspect, the present invention is a method for producing a containerized liquid or pasty food composition containing starch as a viscous material, wherein starch is gelatinized in the production process. Further, the present invention relates to the above production method capable of suppressing sedimentation and separation by improving dispersibility.
　本発明は、α化していない澱粉、糖質、食品材料及び水を含有する容器入り液状又はペースト状食品組成物の製造方法であって、下記の工程を含む。 The present invention is a method for producing a liquid or pasty food composition in a container containing starch, sugar, food material and water that have not been pregelatinized, and includes the following steps.
　(a)食品材料及び水を含有する原料を加熱調理して加熱調理組成物を調製する工程
　(b)澱粉、糖質及び水を含有する原料を混合分散して澱粉分散糖液を調製する工程
　(c)前記加熱調理組成物と前記澱粉分散糖液とを混合して液状又はペースト状食品組成物を調製する工程
　(d)前記液状又はペースト状食品組成物を容器に充填する工程
　本発明の方法では、「加熱調理組成物」と「澱粉分散糖液」を別々に調製して澱粉と加熱調理組成物を分けることにより加熱調理組成物調製のための原料の加熱調理に伴う澱粉の糊化（α化）による増粘を抑制することができる。また、澱粉を糖液中に分散させることにより澱粉の沈降分離を効果的に抑えることができる。 (a) A step of preparing a cooking composition by cooking a food material and water-containing raw material (b) A step of preparing a starch-dispersed sugar solution by mixing and dispersing the raw material containing starch, sugar and water (c) The step of preparing the liquid or pasty food composition by mixing the cooking composition and the starch-dispersed sugar solution (d) The step of filling the container with the liquid or pasty food composition In the method, the gelatinization of starch accompanying the cooking of the raw material for preparing the cooking composition by separately preparing the “cooking composition” and the “starch-dispersed sugar solution” and separating the starch and the cooking composition Thickening due to (alpha) can be suppressed. Further, by dispersing the starch in the sugar solution, the sedimentation and separation of the starch can be effectively suppressed.
工程(a)：
　まず、工程(a)では、食品材料及び水を含有する原料を攪拌混合しながら混合物の温度が例えば６０～９５℃に達するまで加熱調理したのち、例えば２０～８０℃まで冷却し、加熱調理組成物を調製するのが好ましい。加熱調理及び冷却の温度は、上記原料に含まれる食品素材の種類や液状又はペースト状食品組成物の種類により、適宜調整すればよい。 Step (a):
First, in the step (a), the food material and the raw material containing water are stirred and mixed until the temperature of the mixture reaches 60 to 95 ° C., for example, and then cooled to 20 to 80 ° C., for example. It is preferred to prepare the product. What is necessary is just to adjust the temperature of cooking and cooling suitably with the kind of food raw material contained in the said raw material, and the kind of liquid or pasty food composition.
　食品材料は、目的とする液状又はペースト状食品組成物（以下、単に「食品組成物」という場合がある）の種類に応じて適宜選択され、かつ、当該食品組成物に通常使用されるものをいい、例えば、上記「Ｉ．容器入り液状又はペースト状組成物」の「１．５．その他の食品材料」に記載の、油脂や、所望の風味、味を付与するために任意の食品材料等を用いることができる。 The food material is appropriately selected according to the type of the intended liquid or pasty food composition (hereinafter sometimes simply referred to as “food composition”), and is normally used for the food composition. For example, fats and oils or any food material for imparting a desired flavor and taste as described in “1.5. Other food materials” of the above “I. Liquid or paste-like composition in a container” Can be used.
工程(b)：
　次に、工程(b)では、澱粉、糖質及び水を含有する原料を混合分散して澱粉分散糖液を調製する。尚、澱粉分散糖液中には工程(a)の食品材料の一部を含んでもよい。澱粉分散糖液の調製は常温でも行ってよく、必要に応じて加熱して行なってもよい。加熱する場合は、上記原料の混合分散を加熱殺菌処理の温度で行うことが好ましい。加熱殺菌処理の温度としては、６０℃～９０℃が好ましく、６０℃～８５℃がより好ましく、６５℃～８０℃がさらに好ましい。当該温度は、上記原料に含まれる糖質及び澱粉の種類、あるいは澱粉分散糖液中の水分に対する糖質の割合により、適宜調整することができる。澱粉分散糖液の調製を上記の加熱殺菌処理の温度で行うことにより、澱粉分散糖液の調製とともに澱粉分散糖液を加熱殺菌することができる。よって、調製した澱粉分散糖液は工程(a)で調製した加熱調理組成物と次工程(c)にて混合し、容器に充填することにより、微生物安全性に優れた食品組成物を製造することができる。 Step (b):
Next, in step (b), a starch-dispersed sugar solution is prepared by mixing and dispersing raw materials containing starch, sugar and water. The starch-dispersed sugar liquid may contain a part of the food material in step (a). The starch-dispersed sugar solution may be prepared at room temperature or may be heated as necessary. In the case of heating, it is preferable to mix and disperse the raw materials at the temperature of the heat sterilization treatment. The temperature for the heat sterilization treatment is preferably 60 ° C. to 90 ° C., more preferably 60 ° C. to 85 ° C., and further preferably 65 ° C. to 80 ° C. The said temperature can be suitably adjusted with the ratio of the saccharide | sugar with respect to the water | moisture content in the kind of saccharide | sugar and starch contained in the said raw material, or a starch dispersion sugar liquid. By preparing the starch-dispersed sugar liquid at the temperature of the above-mentioned heat sterilization treatment, the starch-dispersed sugar liquid can be heat-sterilized together with the preparation of the starch-dispersed sugar liquid. Therefore, the prepared starch-dispersed sugar solution is mixed with the cooking composition prepared in step (a) in the next step (c), and filled in a container to produce a food composition with excellent microbial safety. be able to.
　また、澱粉分散糖液の調製を常温で行なう場合は、工程(a)にて調製した加熱調理組成物と次工程(c)にて混合後、必要に応じて、容器への充填前または後に加熱殺菌処理を行ってもよい。 In addition, when the starch-dispersed sugar solution is prepared at room temperature, after mixing with the cooking composition prepared in step (a) in the next step (c), before or after filling into the container as necessary. Heat sterilization treatment may be performed.
　澱粉分散糖液の調製を上記の加熱殺菌処理の温度で行うことにより、調製後の澱粉分散糖液を、次工程(c)の加熱調理組成物との混合まで高い温度で保管することが可能となるとともに、澱粉分散糖液の製造工程での微生物の増殖リスクを低減することができる。 By preparing the starch-dispersed sugar solution at the temperature of the above-mentioned heat sterilization treatment, it is possible to store the prepared starch-dispersed sugar solution at a high temperature until mixing with the cooking composition in the next step (c). In addition, the growth risk of microorganisms in the manufacturing process of the starch-dispersed sugar liquid can be reduced.
　また、澱粉分散糖液の調製を上記の加熱殺菌処理の温度で行うことにより、次工程(c)の加熱調理組成物との混合後の食品組成物の品温が高くなるため、後述するように該食品組成物に対してさらに加熱殺菌を行う場合、加熱殺菌温度まで早く到達させるのが容易となり、加熱殺菌工程の負荷（殺菌装置の大きさ、エネルギーコスト等）を軽減することができる。 In addition, by preparing the starch-dispersed sugar solution at the temperature of the heat sterilization treatment described above, the product temperature of the food composition after mixing with the heat cooking composition in the next step (c) is increased, and will be described later. When the food composition is further subjected to heat sterilization, it is easy to reach the heat sterilization temperature quickly, and the load of the heat sterilization process (size of the sterilizer, energy cost, etc.) can be reduced.
　さらに、澱粉分散糖液の調製を上記の加熱殺菌処理の温度で行うとともに、当該温度を維持したまま加熱調理組成物と混合することにより、次工程(c)にて食品組成物を得ると同時に加熱殺菌を行なうことができる。この場合、混合する加熱調理組成物の調理温度は、澱粉分散糖液調製のための加熱温度と同じであっても異なってよい。異なる場合は、いずれが高くてもよいが、例えば、澱粉分散糖液に加熱調味組成物を投入する製法を行う場合は、その温度差が好ましくは７０℃以内、より好ましくは５０℃以内、更に好ましくは３０℃以内、最も好ましくは１０℃以内である。 Furthermore, while preparing the starch-dispersed sugar solution at the temperature of the above-mentioned heat sterilization treatment and mixing with the cooking composition while maintaining the temperature, at the same time obtaining the food composition in the next step (c) Heat sterilization can be performed. In this case, the cooking temperature of the cooking composition to be mixed may be the same as or different from the heating temperature for preparing the starch-dispersed sugar solution. If they are different, any of them may be high. For example, in the case of carrying out a production method in which the heated seasoning composition is added to the starch-dispersed sugar liquid, the temperature difference is preferably within 70 ° C, more preferably within 50 ° C, Preferably it is within 30 ° C, most preferably within 10 ° C.
　澱粉分散糖液中の水分に対する糖質の濃度は好ましくは３０重量％以上、より好ましくは４０重量％以上、更に好ましくは５０重量％以上、最も好ましくは７０％重量以上である。澱粉分散糖液中に糖質を上記濃度で含有させることにより、澱粉の沈降分離を一層効果的に抑えることができる。また、澱粉分散液を加熱しても澱粉のα化を抑制することができる。澱粉分散糖液中の水分に対する糖質の濃度の上限値は特にないが、製造される食品組成物中の全重量を基準とした澱粉およびその他の調味料の量や、製造する食品組成物に求められる甘味を考慮して、例えば、水分に対して糖質が３００重量％以下とすることが好ましい。 The concentration of the carbohydrate with respect to the water in the starch-dispersed sugar solution is preferably 30% by weight or more, more preferably 40% by weight or more, still more preferably 50% by weight or more, and most preferably 70% by weight or more. By containing the saccharide at the above concentration in the starch-dispersed sugar liquid, the sedimentation and separation of starch can be more effectively suppressed. Moreover, even if starch dispersion liquid is heated, gelatinization of starch can be suppressed. There is no particular upper limit for the concentration of carbohydrates relative to the water content in the starch-dispersed sugar solution, but the amount of starch and other seasonings based on the total weight of the food composition to be produced, and the food composition to be produced Considering the required sweetness, for example, the sugar content is preferably 300% by weight or less with respect to moisture.
　本発明の方法に用いる澱粉としては、上記「Ｉ．容器入り液状又はペースト状組成物」の「１．２．澱粉」に記載のものを使用することができる。澱粉は単独で用いてもよいし、複数種を組み合わせて用いてもよい。澱粉の量は、製造される食品組成物の全重量を基準として、５～５０重量％が好ましく、５～４５重量％がより好ましく、１０～４０重量％が特に好ましい。なお、本発明の冷凍食品組成物中の澱粉の量の測定は、上記「Ｉ．容器入り液状又はペースト状組成物」の「１．２．澱粉」に記載の方法にて行うことができる。 As the starch used in the method of the present invention, those described in “1.2. Starch” of the above “I. Liquid or pasty composition in a container” can be used. Starch may be used independently and may be used in combination of multiple types. The amount of starch is preferably 5 to 50% by weight, more preferably 5 to 45% by weight, and particularly preferably 10 to 40% by weight based on the total weight of the food composition to be produced. The amount of starch in the frozen food composition of the present invention can be measured by the method described in “1.2. Starch” in “I. Liquid or Paste Composition in Container”.
　また、本発明に用いる糖質としては、種類は問わず、上記「Ｉ．容器入り液状又はペースト状組成物」の「１．３．糖質」に記載のものを使用することができる。糖質は単独で用いてもよいし、複数種を組み合わせて用いてもよい。 In addition, as the saccharide used in the present invention, any of those described in “1.3. Carbohydrate” of the above “I. Liquid or pasty composition in a container” can be used. Carbohydrates may be used alone or in combination of two or more.
　また、澱粉分散糖液中に増粘剤を含んでもよい。増粘剤としては公知のものを利用することができる。例えば、ペクチン、グアーガム（グァーガム） 、キサンタンガム 、タマリンドガム 、カラギーナン 、プロピレングリコール 、カルボキシメチルセルロース等があげられる。増粘剤は単独で用いてもよいし、複数種を組み合わせてもよい。尚、上記の増粘剤を多量に用いる場合には、原料を混合攪拌するときに気泡を抱き込む恐れがあるため、あくまでも補助的に用いるのが好ましく、その量は適宜設定すればよい。 Further, a thickener may be included in the starch-dispersed sugar solution. A well-known thing can be utilized as a thickener. For example, pectin, guar gum (guar gum) lees, xanthan gum lees, tamarind gum lees, carrageenan lees, propylene glycol lees, carboxymethyl cellulose and the like can be mentioned. A thickener may be used independently and may combine multiple types. In addition, when using said thickener in large quantities, since there exists a possibility of including a bubble when mixing and stirring a raw material, it is preferable to use it auxiliaryly to the last, and the quantity should just be set suitably.
　上記の「加熱調理組成物」と「澱粉分散糖液」の調製は、例えばジャケット及び攪拌機を装備した調合タンク内で原料を混合攪拌しながら、ジャケットに供給される蒸気や熱水で加熱することにより行なう。 Preparation of the above-mentioned “cooking composition” and “starch-dispersed sugar solution” is, for example, heated with steam or hot water supplied to the jacket while mixing and stirring the ingredients in a mixing tank equipped with a jacket and a stirrer. To do.
工程（c）：
　次に、工程（c）では、工程(a)、(b)でそれぞれ調製した「加熱調理組成物」と「澱粉分散糖液」とを混合して液状又はペースト状食品組成物を調製する。加熱調理組成物と澱粉分散糖液は、混合時に８５℃以下であることが好ましく、８０℃以下であることがより好ましい。 Step (c):
Next, in the step (c), the “cooking composition” and the “starch-dispersed sugar solution” prepared in the steps (a) and (b), respectively, are mixed to prepare a liquid or pasty food composition. The cooking composition and the starch-dispersed sugar liquid are preferably 85 ° C. or lower, more preferably 80 ° C. or lower when mixed.
　さらに、上記の混合で得られた液状又はペースト状食品組成物は加熱殺菌処理を行うことが好ましい。加熱殺菌は、例えば蒸気、熱水等により行うことができる。その条件は殺菌を十分なものとし、食品組成物の保存性を十分なものとするように設定すればよく、例えば、食品組成物の温度（中心温度）が６０℃～９０℃となるように加熱殺菌処理を行う。加熱殺菌処理では、例えば加熱殺菌処理が後述する後殺菌の場合には上記温度を５秒～６０分間保持することが好ましく、また、加熱殺菌処理が後述するホットパック殺菌の場合には上記温度を５秒間～５分間保持することが好ましい。 Furthermore, the liquid or pasty food composition obtained by the above mixing is preferably subjected to a heat sterilization treatment. The heat sterilization can be performed, for example, with steam, hot water, or the like. The conditions may be set so that the sterilization is sufficient and the food composition is sufficiently preserved. For example, the temperature (center temperature) of the food composition is 60 ° C. to 90 ° C. Heat sterilization is performed. In the heat sterilization treatment, for example, when the heat sterilization treatment is post-sterilization described later, it is preferable to hold the temperature for 5 seconds to 60 minutes. It is preferable to hold for 5 seconds to 5 minutes.
工程（d)：
　次に、工程（d)では、製造された食品組成物を容器に充填し密封する。容器としては内容物を取り出し可能なものであれば限定されないが、例えばパウチ状容器、口栓付きパウチ、チューブ状容器、ボトル状容器、缶、瓶容器などを利用することができる。 Step (d):
Next, in the step (d), the manufactured food composition is filled in a container and sealed. The container is not limited as long as the contents can be taken out. For example, a pouch-shaped container, a pouch with a stopper, a tube-shaped container, a bottle-shaped container, a can, a bottle container, and the like can be used.
　食品組成物の容器への充填密封と加熱殺菌処理との順序は特に限定されず、加熱殺菌処理は食品組成物の容器への充填前に行ってもよいし、容器への充填後に行ってもよいし、あるいは容器への充填の前後に行うこともできる。典型的には、食品組成物を容器に充填密封した後に加熱殺菌処理を施す様式（後殺菌）と、食品組成物を予め加熱殺菌処理（好ましくは６０℃～９０℃の温度で加熱殺菌処理）し、加熱殺菌処理の温度（好ましくは６０℃～９０℃、より好ましくは６０℃～８５℃、更に好ましくは６５℃～８５℃）を保持した状態で食品組成物を容器に充填密封し、容器を殺菌する様式（ホットパック殺菌）とが挙げられる。 The order of the filling and sealing of the food composition into the container and the heat sterilization treatment is not particularly limited, and the heat sterilization treatment may be performed before filling the container with the food composition or after filling the container. Alternatively, it can be performed before or after filling the container. Typically, the food composition is filled and sealed in a container and then heat-sterilized (post-sterilization), and the food composition is pre-heated (preferably heat-sterilized at a temperature of 60 ° C. to 90 ° C.). The container is filled and sealed with the food composition while maintaining the temperature of the heat sterilization treatment (preferably 60 ° C. to 90 ° C., more preferably 60 ° C. to 85 ° C., still more preferably 65 ° C. to 85 ° C.). And a mode of sterilizing (hot pack sterilization).
　また、液状又はペースト状食品組成物に加熱殺菌処理を施す場合、澱粉分散糖液を加熱殺菌処理の温度より低い温度に加熱調温してから加熱調理組成物と混合する工程をさらに本発明の方法に含んでもよい。澱粉分散糖液を加熱殺菌処理の温度より低い温度に加熱調温することにより、澱粉分散糖液中での澱粉の糊化（α化）による増粘をいっそう抑えることができ、加熱調理組成物と混合して液状又はペースト状食品組成物を調製した後速やかに、液状又はペースト状食品組成物を加熱殺菌処理の温度に達温させることができる。 In addition, when subjecting a liquid or paste-like food composition to heat sterilization treatment, the step of mixing the starch-dispersed sugar solution with the cooking composition after heating the temperature to a temperature lower than the temperature of the heat sterilization treatment is further performed. It may be included in the method. By heating and controlling the starch-dispersed sugar solution to a temperature lower than the temperature of the heat sterilization treatment, it is possible to further suppress the thickening due to starch gelatinization in the starch-dispersed sugar solution, and the cooking composition Immediately after preparing a liquid or pasty food composition by mixing with the liquid, the liquid or pasty food composition can be heated to the temperature of the heat sterilization treatment.
　また、原料が熱による風味の変化が大きいものについては、原料由来の微生物による安全性が十分確保できる場合、澱粉分散糖液を加熱殺菌処理の温度より低い温度に加熱調温してから加熱調理組成物と混合する工程をさらに本発明の方法に含んでもよい。澱粉分散糖液を加熱殺菌処理の温度より低い温度に加熱調温することにより、澱粉分散糖液中での澱粉の糊化（α化）による増粘をいっそう抑えることができる。 In addition, when the raw material has a large change in flavor due to heat, if sufficient safety can be ensured by microorganisms derived from the raw material, the starch-dispersed sugar solution is heated to a temperature lower than the temperature of the heat sterilization treatment before cooking. A step of mixing with the composition may further be included in the method of the present invention. By adjusting the temperature of the starch-dispersed sugar liquid to a temperature lower than the temperature of the heat sterilization treatment, it is possible to further suppress the thickening due to starch gelatinization (alpha) in the starch-dispersed sugar liquid.
　本発明の方法により製造される食品組成物は実質的にα化されていない澱粉を含んでいるので、水や湯に分散させ、必要に応じて他の食品材料とともに加熱調理をすることにより、食品組成物中の澱粉がα化して粘性が発現され、十分なとろみが付与された食品が得られる。 Since the food composition produced by the method of the present invention contains starch that is not substantially pregelatinized, it is dispersed in water or hot water, and if necessary, by cooking with other food materials, The starch in the food composition is turned into α to develop a viscosity, and a food with sufficient thickening is obtained.
　本発明の方法によれば、上記「Ｉ．容器入り液状又はペースト状組成物」の「３．液状又はペースト状食品組成物」に記載の食品組成物を製造することができる。 According to the method of the present invention, the food composition described in “3. Liquid or pasty food composition” of “I. Liquid or pasty composition in container” can be produced.
ＩＩＩ．冷凍食品組成物
　一態様において、本発明は、冷凍状態においても、完全に硬化することなく、且つ、加えられた湯や水に速やかに且つ均一に分散することができ、また、加熱調理され最終食品に粘性（とろみ）を付与する用途で用いられる、冷凍食品組成物に関する。 III. Frozen food composition In one aspect, the present invention can be rapidly and uniformly dispersed in added hot water or water without being completely cured even in a frozen state, The present invention relates to a frozen food composition used for the purpose of imparting viscosity to food.
　本発明の冷凍食品組成物は、冷凍状態（－３０℃～－５℃、好ましくは－３０℃～－１０℃、更に好ましくは－３０℃～－１５℃）において、凍結して完全に硬化することなく、凍結しても適度な柔軟性を保持したまま固化する。この特徴により、本発明の冷凍食品組成物は以下の有利点を有する：
・収容されていた容器に付着することなく本発明の冷凍食品組成物を取り出すことができ、容器内に当該冷凍食品組成物が残留することを防ぐことができる、
・解凍することなく、スプーンやナイフ等で容易に取り分けることができ、必要な分量のみを容易に取り分けることができる、
・水や湯を加えることにより、速やかに解凍及び分散することができる。 The frozen food composition of the present invention is frozen and completely cured in a frozen state (-30 ° C to -5 ° C, preferably -30 ° C to -10 ° C, more preferably -30 ° C to -15 ° C). Without solidification, it solidifies while maintaining adequate flexibility even when frozen. Due to this feature, the frozen food composition of the present invention has the following advantages:
-The frozen food composition of the present invention can be taken out without adhering to the container that has been housed, and the frozen food composition can be prevented from remaining in the container.
・ It can be easily separated with a spoon or knife without thawing, and only the necessary amount can be easily separated.
-By adding water or hot water, it can be quickly thawed and dispersed.
　また、本発明の冷凍食品組成物は、所定量の水や湯に加えて、適宜所望の食品材料と組み合わせて、加熱調理することにより、粘性のあるソース（ホワイトソース、デミグラスソース、カレーソース、スープカレー、トマトソース、あんかけ、カスタードソース、パスタソース、フィリング、ディップソース、フォンデュソース等）を作ることができる。 In addition, the frozen food composition of the present invention can be used in combination with a desired food material in addition to a predetermined amount of water or hot water, and cooked to prepare a viscous sauce (white sauce, demiglace sauce, curry sauce, soup). Curry, tomato sauce, ankake, custard sauce, pasta sauce, filling, dip sauce, fondue sauce, etc.).
２．原料
２．１．水
　本発明の冷凍食品組成物は、当該組成物の全重量あたりの水分量が４０重量％以下、好ましくは３５重量％以下、更に好ましくは３０重量％以下であることを特徴とする。水分量の下限値は特に限定されないが、通常は、本発明の冷凍食品組成物の全重量あたり１０重量％以上、好ましくは１５重量％以上である。 2. Raw material 2.1. Water The frozen food composition of the present invention is characterized in that the water content per total weight of the composition is 40% by weight or less, preferably 35% by weight or less, more preferably 30% by weight or less. The lower limit of the moisture content is not particularly limited, but is usually 10% by weight or more, preferably 15% by weight or more, based on the total weight of the frozen food composition of the present invention.
　本発明の食品組成物の水分量がこの範囲にある場合には、本発明の食品組成物は冷凍状態（－３０℃～－５℃、好ましくは－３０℃～－１０℃、更に好ましくは－３０℃～－１５℃）において、凍結して完全に硬化することなく、凍結しても適度な柔軟性を保持したまま固化する。 When the water content of the food composition of the present invention is within this range, the food composition of the present invention is in a frozen state (-30 ° C to -5 ° C, preferably -30 ° C to -10 ° C, more preferably- At 30 ° C. to −15 ° C.), it does not freeze and harden completely, and solidifies while maintaining appropriate flexibility even after freezing.
２．２．澱粉
　本発明の冷凍食品組成物は、α化していない澱粉を含む。α化していない澱粉を使用することによって、冷凍による澱粉の老化／変性を防ぐことができ、本発明の食品組成物を加熱調理して、滑らかな舌触りのソースを作ることができる。ただし、不溶性固形物や油脂等の分離を抑制する目的で、α化した澱粉を一部含んでいてもよい。以下、特記しない限り、「澱粉」とはαかしていない澱粉を意味する。 2.2. Starch The frozen food composition of the present invention contains starch that has not been pregelatinized. By using starch that has not been pregelatinized, starch aging / denaturation due to freezing can be prevented, and the food composition of the present invention can be cooked to make a smooth mouthfeel sauce. However, for the purpose of suppressing the separation of insoluble solids, fats and oils, a part of pregelatinized starch may be included. Hereinafter, unless otherwise specified, “starch” means starch that is not α.
　本発明の冷凍食品組成物に用いられる澱粉は、種類は問わず、上記「Ｉ．容器入り液状又はペースト状組成物」の「１．２．澱粉」に記載のものを使用することができる。澱粉は単独で用いてもよいし、複数種を組み合わせて用いてもよい。 The starch used in the frozen food composition of the present invention can be of any type, and those described in “1.2. Starch” of the above “I. Liquid or pasty composition in a container” can be used. Starch may be used independently and may be used in combination of multiple types.
　本発明の冷凍食品組成物中の澱粉の含量は特に限定されないが、当該組成物の全重量を基準として、５～５０重量％が好ましく、５～４５重量％がより好ましく、１０～４０重量％が特に好ましい。なお、本発明の冷凍食品組成物中の澱粉の量の測定は、上記「Ｉ．容器入り液状又はペースト状組成物」の「１．２．澱粉」に記載の方法にて行うことができる。 The content of starch in the frozen food composition of the present invention is not particularly limited, but is preferably 5 to 50% by weight, more preferably 5 to 45% by weight, based on the total weight of the composition, and 10 to 40% by weight. Is particularly preferred. The amount of starch in the frozen food composition of the present invention can be measured by the method described in “1.2. Starch” in “I. Liquid or Paste Composition in Container”.
２．３．糖質
　本発明の冷凍食品組成物に用いられる糖質としては、種類は問わず、上記「Ｉ．容器入り液状又はペースト状組成物」の「１．３．糖質」に記載のものを使用することができる。糖質は単独で用いてもよいし、複数種を組み合わせて用いてもよい。 2.3. Carbohydrate The sugar used in the frozen food composition of the present invention is not limited to any kind, and those described in “1.3. Carbohydrate” of “I. Liquid or paste-like composition in a container” are used. can do. Carbohydrates may be used alone or in combination of two or more.
　本発明の冷凍食品組成物では、水分に対する糖質の割合を３０重量％以上、好ましくは４０重量％以上、さらに好ましくは５０重量％以上とする。水分に対する糖質の割合に上限値は特にないが、典型的には水分に対して糖質が３００重量％以下である。 In the frozen food composition of the present invention, the ratio of carbohydrate to water is 30% by weight or more, preferably 40% by weight or more, and more preferably 50% by weight or more. There is no particular upper limit to the ratio of carbohydrates to moisture, but typically carbohydrates are 300% by weight or less based on moisture.
　本発明の冷凍食品組成物中の糖質の含量は特に限定されないが、当該組成物の全重量を基準として、１０～６５重量％が好ましく、１２～６０重量％がさらに好ましい。 The content of carbohydrate in the frozen food composition of the present invention is not particularly limited, but is preferably 10 to 65% by weight, more preferably 12 to 60% by weight, based on the total weight of the composition.
　本発明の冷凍食品組成物中、糖質を上記範囲にて含むことにより、本発明の冷凍食品組成物が冷凍下において、完全に硬化することを防ぎ、かつ適度な柔軟性を得ることができる。なお、本発明の冷凍食品組成物中の糖質の量の測定は、上記「Ｉ．容器入り液状又はペースト状組成物」の「１．３．糖質」に記載の方法にて行うことができる。 In the frozen food composition of the present invention, by including the saccharide in the above range, the frozen food composition of the present invention can be prevented from being completely cured under freezing, and appropriate flexibility can be obtained. . The amount of sugar in the frozen food composition of the present invention can be measured by the method described in “1.3. Carbohydrate” of the above “I. Liquid or paste composition in a container”. it can.
２．４．その他の食品材料
　本発明の冷凍食品組成物には、必要に応じて、上記「Ｉ．容器入り液状又はペースト状組成物」の「１．５．その他の食品材料」に記載の、油脂や、所望の風味、味を付与するために任意の食品材料を更に含むことができる。さらに、本発明の冷凍食品組成物には、必要に応じて、公知の食品に含有される添加物を更に含むことができる。添加物としては、例えば、保存料、香料、着色料、酸化防止剤、抗菌成分等が挙げられる。 2.4. Other food materials In the frozen food composition of the present invention, if necessary, the fats and oils described in “1.5. Other food materials” in the above “I. Liquid or paste composition in a container”, An optional food material can be further included to impart a desired flavor and taste. Furthermore, the frozen food composition of the present invention can further contain additives contained in known foods, if necessary. Examples of additives include preservatives, fragrances, colorants, antioxidants, antibacterial components, and the like.
３．製造方法
　本発明の冷凍食品組成物は、上記所定の材料を用いて、上記「Ｉ．容器入り液状又はペースト状組成物」の「４．製造方法」に記載の方法、又は、上記「ＩＩ．容器入り液状又はペースト状食品組成物の製造方法」に記載の方法にしたがって製造された、容器入り液状又はペースト状食品組成物を、－５０℃～－５℃、好ましくは－５０℃～－１０℃にて冷凍処理することにより得ることができる。 3. Production Method The frozen food composition of the present invention is prepared by using the above-described predetermined material, the method described in “4. Production method” of “I. Liquid or paste composition in a container”, or “II. The containered liquid or pasty food composition produced according to the method described in “Method for Producing Containerized Liquid or Pasty Food Composition” is −50 ° C. to −5 ° C., preferably −50 ° C. to −10. It can be obtained by freezing at ℃.
４．製品保管条件
　本発明の冷凍食品組成物は、冷凍（－３０℃～－５℃、好ましくは－３０℃～－１０℃、更に好ましくは－３０℃～－１５℃）保管することができる。冷凍保管することによって、本発明の食品組成物の変質や変性を防ぐことができ、また、微生物の発育や増殖を阻止することができる。 4). Product storage conditions The frozen food composition of the present invention can be stored frozen (-30 ° C to -5 ° C, preferably -30 ° C to -10 ° C, more preferably -30 ° C to -15 ° C). By storing in a frozen state, the food composition of the present invention can be prevented from being altered or denatured, and the growth and proliferation of microorganisms can be prevented.
　＜実験１：アルコールを含む容器入り食品組成物の製造＞
実施例１：カレールウ（Ｉ）
１－１：製法
　表１の実施例１に示す各食品材料（ただし、澱粉とアルコールを除く）を攪拌混合しながら、混合物の温度が９５℃に達するまで加熱調理し、続いて、７０℃まで冷却した後、澱粉とアルコールを混合してカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 <Experiment 1: Production of Food Composition in Container Containing Alcohol>
Example 1: Carreau (I)
1-1: Manufacturing method Each food material shown in Example 1 of Table 1 (excluding starch and alcohol) is stirred and mixed until the temperature of the mixture reaches 95 ° C, and then up to 70 ° C. After cooling, starch and alcohol were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　１－２：評価
（１）カレーソース
　カレールウ３５ｇを２５℃の水１２５ｍｌに撹拌混合しながら混合物の温度が９５℃に達するまで加熱調理してカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アルコールの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 1-2: Evaluation (1) Curry Sauce Curry sauce was cooked by stirring and mixing 35 g of curry sauce with 125 ml of water at 25 ° C. until the temperature of the mixture reached 95 ° C. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ１年間保管し、２週間後、１カ月後、２カ月後、３カ月後、６カ月後、９カ月後、及び１年後に、風味及び外観（分離の有無）、一般生菌・真菌類の増殖の確認を行った。 (2) Preservability Containerized rails are stored at 35 ° C, 30 ° C, and 25 ° C for 1 year, respectively, 2 weeks later, 1 month later, 2 months later, 3 months later, 6 months later, 9 months later, and One year later, the flavor and appearance (presence / absence of separation) and growth of general viable bacteria and fungi were confirmed.
　一般生菌の増殖確認は、３５℃で保管した液状又はペースト状食品組成物を適宜希釈し、標準寒天培地（日水製薬製）と混合し固化させ、３５℃で２日間培養したのちに菌数カウントを行い、増殖の有無を確認した。 Confirmation of growth of general viable bacteria is achieved by appropriately diluting a liquid or pasty food composition stored at 35 ° C., mixing with a standard agar medium (manufactured by Nissui Pharmaceutical), solidifying, and culturing at 35 ° C. for 2 days. Counting was performed to confirm the presence or absence of proliferation.
　真菌類の増殖確認は、３０℃及び２５℃で保管した液状またはペースト状食品組成物をそれぞれ適宜希釈し、３０℃で保管したものは麦芽寒天培地（日水製薬製）と混合し固化させ３０℃で５日間培養したのちに菌数カウントを行い、２５℃で保管したものはＤＧ－１８寒天基礎培地（ＯＸＯＩＤ社製）に塗抹し２５℃で７日間培養したのちに菌数カウントを行い、増殖の有無を確認した。 For confirmation of fungal growth, liquid or pasty food compositions stored at 30 ° C. and 25 ° C. are appropriately diluted, and those stored at 30 ° C. are mixed with a malt agar medium (manufactured by Nissui Pharmaceutical) and solidified. After culturing at 5 ° C for 5 days, the number of bacteria was counted, and those stored at 25 ° C were smeared on DG-18 agar basal medium (manufactured by OXOID), cultured at 25 ° C for 7 days, and then counted. The presence or absence of proliferation was confirmed.
　当該カレールウは、一年間の保管にわたり、外観及び風味において異常はみられず、微生物の増殖は認められなかった。 The Carreau did not show any abnormal appearance or flavor over the course of storage for one year, and no growth of microorganisms was observed.
（３）冷凍食品組成物
　容器入りカレールウを－１５℃の冷凍庫に２４時間保存した後に取り出し、容器からカレールウを取り出した。容器にはカレールウが付着していなかった。 (3) Frozen food composition The container was stored in a freezer at −15 ° C. for 24 hours and then removed, and the container was removed from the container. There was no curry roux attached to the container.
　取り出されたカレールウは完全に硬化することなく、柔軟性を保持したまま固化しており、少し力を入れるとスプーンで容易に取分けることができた。 The removed curry roux did not harden completely and solidified while maintaining flexibility, and could be easily separated with a spoon when a little force was applied.
　このカレールウ５０ｇを６０℃の温水１５０ｍｌに撹拌混合しながら混合物の温度が９５℃に達するまで加熱調理してカレールウを作った。このカレールウは、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。 The curry roux was cooked and cooked until 50 g of the curry roux was stirred and mixed with 150 ml of hot water at 60 ° C. until the temperature of the mixture reached 95 ° C. This curry roux was quickly and uniformly dispersed in hot water during cooking to develop viscosity, and the curry sauce obtained was smooth and thick.
　実施例２：カレールウ（ＩＩ）
２－１：製法
　表１の実施例２に示す各食品材料を用いて、実施例１と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、中心温度が８０℃で１分間加熱殺菌を行い、容器入りカレールウを得た。 Example 2: Carreau (II)
2-1: Production method A curry roux was prepared in the same manner as in Example 1 using each food material shown in Example 2 of Table 1. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.
　２－２：評価
（１）カレーソース
　実施例１と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アルコールの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
　比較例１：カレールウ（ｉ）
１－１：製法
　表１の比較例１に示す各食品材料を用いて、実施例１と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、中心温度が９５℃で１分間加熱殺菌を行い、容器入りカレールウを得た。 Comparative Example 1: Carreau (i)
1-1: Production method Using each food material shown in Comparative Example 1 in Table 1, curry roux was prepared in the same manner as in Example 1. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and sterilized by heating at a central temperature of 95 ° C. for 1 minute, to obtain a curry roux in a container.
　１－２：評価
（１）カレーソース
　実施例１と同様の方法でカレーソースを作った。このカレールウは、殺菌時の温度が高いため、澱粉が糊化（α化）されてしまいＢ型粘度計の測定限界以上の高粘度になってしまったため、加熱調理のときに水に速やか且つ均一に分散せず、ダマができてしまった。一方、得られたカレーソースにおいて、アルコールの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 1-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example 1. Since the temperature of sterilization is high, the starch is gelatinized (α-ized) and the viscosity becomes higher than the measurement limit of the B-type viscometer. It wasn't distributed in, and I got ridiculous. On the other hand, in the obtained curry sauce, the flavor of alcohol and strong salty taste were not felt, and the spice aroma was good and had a good flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
　比較例２：カレールウ（ｉｉ）
２－１：製法
　表１の比較例２に示す各食品材料を用いて、実施例１と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example 2: Carrail (ii)
2-1: Production method Using the food materials shown in Comparative Example 2 in Table 1, curry roux was prepared in the same manner as in Example 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　２－２：評価
（１）カレーソース
　実施例１と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アルコールの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。その結果、２週間で菌の増殖が認められた。また、当該カレールウの外観は、内容物の分離が見られた。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. As a result, bacterial growth was observed in 2 weeks. Moreover, separation of the contents was seen in the appearance of the Carreau.
　比較例３：カレールウ（ｉｉｉ）
３－１：製法
　表１の比較例３に示す各食品材料を用いて、実施例１と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example 3: Carreau (iii)
3-1: Production method Using the food materials shown in Comparative Example 3 in Table 1, curry roux was prepared in the same manner as in Example 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　３－２：評価
（１）カレーソース
　実施例１と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、強い塩味が感じられた。 3-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, strong salty taste was felt in the obtained curry sauce.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。その結果、１カ月で菌（カビ）の増殖が認められた。また、当該カレールウの外観は、液面にカビの増殖が見られた。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
　比較例４：カレールウ（ｉｖ）
４－１：製法
　表１の比較例４に示す各食品材料を用いて、実施例１と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example 4: Carreau (iv)
4-1: Production method A curry roux was prepared in the same manner as in Example 1 using each food material shown in Comparative Example 4 in Table 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　４－２：評価
（１）カレーソース
　実施例１と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アルコールの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 4-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。その結果、１カ月で菌（カビ）の増殖が認められた。また、当該カレールウの外観は、液面にカビの増殖が見られた。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
　比較例５：カレールウ（ｖ）
５－１：製法
　表１の比較例５に示す各食品材料を用いて、実施例１と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example 5: Carreau (v)
5-1: Production method A curry roux was prepared in the same manner as in Example 1 using each food material shown in Comparative Example 5 of Table 1. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　５－２：評価
（１）カレーソース
　実施例１と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。一方、得られたカレーソースにおいては、アルコールの風味が感じられた。 5-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. On the other hand, in the obtained curry sauce, the flavor of alcohol was felt.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。
Figure JPOXMLDOC01-appb-T000001
 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
Figure JPOXMLDOC01-appb-T000001
　表１に示すように、実施例１及び２に示すカレーソースは、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、滑らかでとろみのある粘性ソースであった。また、実施例１及び２に示すカレーソースにおいては、菌の増殖は認められず高い微生物安全性を有し、且つ、添加した抗菌成分であるアルコールによってソースの風味が損なわれることはなかった。 As shown in Table 1, the curry sauces shown in Examples 1 and 2 were smooth and thick viscous sauces that were rapidly and uniformly dispersed in warm water during cooking and developed viscosity. In addition, in the curry sauce shown in Examples 1 and 2, the growth of the bacteria was not observed, the microorganism safety was high, and the flavor of the sauce was not impaired by the alcohol as the added antibacterial component.
　これに対して、比較例１のカレーソースは、高温での加熱殺菌の影響により、加熱調理のときに温水に速やかに分散せずに加熱されるに伴いダマが発生した。また、比較例２～４のカレーソースは、微生物安全性が不十分であり、菌の増殖が認められた。さらに、比較例５のカレーソースは、添加したアルコールによってソースの風味が損なわれていた。 On the other hand, the curry sauce of Comparative Example 1 was affected by the heat sterilization at high temperature, and when the food was cooked without being quickly dispersed in the hot water, lumps were generated. Further, the curry sauces of Comparative Examples 2 to 4 were insufficient in microbial safety, and the growth of bacteria was observed. Further, in the curry sauce of Comparative Example 5, the flavor of the sauce was impaired by the added alcohol.
　実施例３：カレールウ（ＩＩＩ）
３－１：製法
　表２の実施例３に示す食品材料のうち「Ａ」に示す食品材料を攪拌混合しながら、混合物の温度が５０℃に達するまで加熱調理した。続いて、表２の実施例３に示す食品材料のうち「Ｂ」に示す食品材料（ただし、アルコールを除く）を攪拌混合しながら、混合物の温度が９５℃に達するまで加熱調理し、続いて、５０℃まで冷却した。続いて、得られた両者とアルコールを混合してカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Example 3: Carreau (III)
3-1: Manufacturing method The food material shown in “A” among the food materials shown in Example 3 of Table 2 was heated and cooked while stirring and mixing until the temperature of the mixture reached 50 ° C. Subsequently, among the food materials shown in Example 3 of Table 2, the food material shown in “B” (excluding alcohol) was stirred and mixed until the temperature of the mixture reached 95 ° C., followed by And cooled to 50 ° C. Subsequently, both the obtained alcohol and alcohol were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　３－２：評価
（１）カレーソース
　実施例１と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アルコールの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 3-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった
　実施例４：カレールウ（ＩＶ）
４－１：製法
　表２の実施例４に示す食品材料のうち「Ａ」に示す食品材料を攪拌混合しながら、混合物の温度が８０℃に達するまで加熱調理した。続いて、表２の実施例４に示す食品材料のうち「Ｂ」に示す食品材料（ただし、アルコールを除く）を攪拌混合しながら、混合物の温度が９５℃に達するまで加熱調理し、その後、８０℃まで冷却した。続いて、得られた両者とアルコールを混合してカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に８０℃で充填密封し、容器入りカレールウを得た。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the carreux. Example 4: Carreau (IV)
4-1: Manufacturing method The food material shown in “A” among the food materials shown in Example 4 in Table 2 was heated and cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Subsequently, while stirring and mixing the food material shown in “B” of the food material shown in Example 4 of Table 2 (excluding alcohol), the mixture was cooked until the temperature of the mixture reached 95 ° C., and then Cooled to 80 ° C. Subsequently, both the obtained alcohol and alcohol were mixed to prepare curry roux. The obtained curry roux was filled and sealed in a flexible bottle-shaped container at 80 ° C. to obtain a curry roux contained in the container.
　４－２：評価
（１）カレーソース
　実施例１と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アルコールの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 4-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
　実施例５：カレールウ（Ｖ）
５－１：製法
　表２の実施例５に示す食品材料のうち「Ａ」に示す食品材料を攪拌混合しながら、混合物の温度が６０℃に達するまで加熱調理した。続いて、表２の実施例５に示す食品材料のうち「Ｂ」に示す食品材料（ただし、アルコールを除く）を攪拌混合しながら、混合物の温度が９５℃に達するまで加熱調理し、その後、６０℃まで冷却した。続いて、得られた両者とアルコールを混合してカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、中心温度が８０℃で１分間加熱殺菌を行い、容器入りカレールウを得た。 Example 5: Carreau (V)
5-1: Manufacturing Method The food material shown in “A” among the food materials shown in Example 5 of Table 2 was heated and cooked while stirring and mixing until the temperature of the mixture reached 60 ° C. Subsequently, while stirring and mixing the food material shown in “B” among the food materials shown in Example 5 of Table 2 (excluding alcohol), the mixture was cooked until the temperature of the mixture reached 95 ° C., and then Cooled to 60 ° C. Subsequently, both the obtained alcohol and alcohol were mixed to prepare curry roux. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.
　５－２：評価
（１）カレーソース
　実施例１と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アルコールの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 5-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example 1. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of alcohol and a strong salty taste were not felt, and the spice smell was good and had a favorable flavor.
　（２）保存性　
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability
The container-filled curry was stored in a thermostat at 35 ° C., 30 ° C., and 25 ° C., respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。
Figure JPOXMLDOC01-appb-T000002
 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
Figure JPOXMLDOC01-appb-T000002
　表２に示すように、実施例３～５に示すカレールウは、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、滑らかでとろみのある粘性ソースであった。また、実施例３～５に示すカレーソースにおいては、菌の増殖は認められず高い微生物安全性を有し、且つ、添加した抗菌成分であるアルコールによってソースの風味が損なわれることはなかった。 As shown in Table 2, the curry roux shown in Examples 3 to 5 was a smooth and thick viscous source that quickly and uniformly dispersed in warm water during cooking and developed viscosity. In addition, the curry sauces shown in Examples 3 to 5 showed no microbial growth and high microbial safety, and the flavor of the sauce was not impaired by the added alcohol as an antibacterial component.
・各種形態の食品組成物への応用
実施例６：ベシャメルソース（Ｉ）の製造
６－１：製法
　表３の＜調味加熱配合＞に示す各食品材料を攪拌混合しながら混合物の温度が９５℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製し、７５℃まで冷却した（澱粉分散糖液中の水分に対する糖質の割合：３００重量%）。次に、表３の＜澱粉液配合＞の水あめ、小麦粉を撹拌混合しながら混合物の温度が８０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製し、７５℃まで冷却した。次に、表３の＜仕上げ配合＞により、調味加熱配合と澱粉液配合を撹拌混合してベシャメルソースの素を調製し、柔軟性のパウチ状容器に充填密封し、容器入りベシャメルソースの素を得た（図１）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。
Figure JPOXMLDOC01-appb-T000003
 -Application to various forms of food composition Example 6: Production of Bechamel sauce (I) 6-1: Manufacturing method The temperature of the mixture is 95 ° C while stirring and mixing each food material shown in <Conditional heating blend> in Table 3 The mixture was cooked until it reached the temperature to prepare a seasoned heating blend (cooking composition), and cooled to 75 ° C. (ratio of sugar to water in starch-dispersed sugar solution: 300% by weight). Next, prepare the starch solution blend (starch-dispersed sugar solution) by cooking until the temperature of the mixture reaches 80 ° C while stirring and mixing the starch syrup of <starch solution blend> in Table 3 and cooling to 75 ° C. did. Next, according to the <finishing blending> in Table 3, the seasoning heating blending and the starch liquid blending are stirred and mixed to prepare the ingredients of the bechamel sauce, filled and sealed in a flexible pouch-shaped container, Obtained (FIG. 1). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
Figure JPOXMLDOC01-appb-T000003
　６－２：評価
（１）ベシャメルソース
　ベシャメルソースの素５０gを、６０℃の温水１５０ｍｌに撹拌混合しながら混合物の温度が９５℃に達するまで加熱調理してベシャメルソースを作った。このベシャメルソースの素は、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、得られたベシャメルソースは滑らかでとろみのあるものであった。 6-2: Evaluation (1) Bechamel sauce 50 grams of bechamel sauce was stirred and mixed with 150 ml of hot water at 60 ° C until the temperature of the mixture reached 95 ° C to prepare a bechamel sauce. This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.
　（２）保存性
　容器入りベシャメルソースの素を３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The element of the vessel-filled bechamel sauce was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該ベシャメルソースの素の外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.
（３）冷凍食品組成物
　容器入りベシャメルソースの素を－１５℃の冷凍庫に２４時間保存した後に取り出し、容器からベシャメルソースの素を取り出した。容器にはベシャメルソースの素が付着していなかった。 (3) Frozen food composition The container of the bechamel sauce was stored in a freezer at −15 ° C. for 24 hours and then removed, and the element of the bechamel sauce was removed from the container. There was no element of Bechamel sauce attached to the container.
　取り出されたベシャメルソースの素は完全に硬化することなく、柔軟性を保持したまま固化しており、スプーンで容易に取分けることができた。 The element of the extracted bechamel sauce was hardened without being completely cured and could be easily separated with a spoon.
　このベシャメルソースの素３００gを、水５００g、牛乳１０００ml、及びバター１００gと共に鍋に投入したところ、取分けたベシャメルソースの素は短時間で解凍、分散され均一に攪拌することができた。その後、９５℃まで攪拌加熱を行いベシャメルソースを得た。 When 300 g of this bechamel sauce was put into a pan together with 500 g of water, 1000 ml of milk and 100 g of butter, the separated bechamel sauce was thawed and dispersed in a short time and could be stirred uniformly. Thereafter, the mixture was heated to 95 ° C. with stirring to obtain a bechamel sauce.
　得られたベシャメルソースは冷凍の影響による澱粉の変性も起きておらず滑らかでとろみのある口当たりであった。 The obtained bechamel sauce was smooth and thick with no starch modification due to freezing.
　また、冷凍庫から容器入りベシャメルソースを取り出し、容器から取り出したベシャメルソースの素３０ｋｇを、水５０ｋｇ、牛乳１００ｋｇ、及びバター１０ｋｇと共に攪拌装置に投入し、攪拌を行った。その際、ベシャメルソースの素は速やかに分散し、過負荷により、安全装置で停止することなく攪拌することができた。 Further, the bechamel sauce in the container was taken out from the freezer, and 30 kg of the bechamel sauce taken out from the container was put into a stirring device together with 50 kg of water, 100 kg of milk and 10 kg of butter, and stirred. At that time, the elements of the bechamel sauce were quickly dispersed and could be stirred without being stopped by the safety device due to overload.
実施例７：カレールウ（ＶＩ）の製造
７－１：製法
　表４の＜調味加熱配合＞に示す各食品材料を撹拌混合しながら混合物の温度が９５℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製し、７５℃まで冷却した。次に、表４の＜澱粉液配合＞により、水あめ、塩、小麦粉、及び水を攪拌混合しながら混合物の温度が８０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製し、７５℃にまで冷却した（澱粉分散糖液中の水分に対する糖質の割合：１７０重量%）。次に、表４の＜仕上げ配合＞により、調味加熱配合と澱粉液配合を撹拌混合し、その後中心温度が８０℃で１分間加熱殺菌を行い、柔軟性のパウチ状容器に充填密封し、容器入りカレールウの素を得た（図２）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。
Figure JPOXMLDOC01-appb-T000004
 Example 7: Manufacture of Carreau (VI) 7-1: Manufacturing Method Each food material shown in <Seasoned Heating Formulation> in Table 4 was stirred and mixed until the temperature of the mixture reached 95 ° C. A cooked composition) was prepared and cooled to 75 ° C. Next, according to the <Starch Liquid Formulation> in Table 4, the starch solution formulation (starch-dispersed sugar solution) is prepared by cooking until the temperature of the mixture reaches 80 ° C. while stirring and mixing the starch syrup, salt, wheat flour, and water. And cooled to 75 ° C. (ratio of sugar to water in starch-dispersed sugar solution: 170% by weight). Next, according to the <finishing blending> in Table 4, the seasoning heating blending and starch blending are stirred and mixed, and then heat sterilized at a central temperature of 80 ° C. for 1 minute, and filled and sealed in a flexible pouch-shaped container. The raw curry roux was obtained (FIG. 2). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
Figure JPOXMLDOC01-appb-T000004
　７－２：評価
（１）カレーソース
　カレールウ５０ｇを６０℃の温水１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理してカレーソースを作った。このカレールウは、加熱調理のときに沸騰水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。 7-2: Evaluation (1) Curry Sauce While stirring and mixing 50 g of curry roux into 150 ml of hot water at 60 ° C., the mixture was cooked until the temperature of the mixture reached 95 ° C. to prepare a curry sauce. This curry roux was quickly and uniformly dispersed in boiling water during cooking to develop viscosity, and the curry sauce obtained was smooth and thick.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
（３）冷凍食品組成物
　容器入りカレールウを－１５℃の冷凍庫に２４時間保存した後に取り出し、容器からカレールウを取り出した。容器にはカレールウが付着していなかった。 (3) Frozen food composition The container was stored in a freezer at −15 ° C. for 24 hours and then removed, and the container was removed from the container. There was no curry roux attached to the container.
　取り出されたカレールウは完全に硬化することなく、柔軟性を保持したまま固化しており、スプーンで容易に取分けることができた。 The removed curry was solidified without being completely cured and retained flexibility, and could be easily separated with a spoon.
　このカレールウ５０ｇを沸騰水１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理してカレールウを作った。このカレールウは、加熱調理のときに沸騰水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。 While stirring and mixing 50 g of this curry roux into 150 ml of boiling water, it was cooked until the temperature of the mixture reached 95 ° C. to prepare curry roux. This curry roux was quickly and uniformly dispersed in boiling water during cooking to develop viscosity, and the curry sauce obtained was smooth and thick.
実施例８：カボチャのチャウダーの素の製造
８－１：製法
　表５の＜調味加熱配合＞に示す各食品材料を撹拌混合しながら混合物の温度が９５℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製し、７５℃にまで冷却した。次に、表５の＜澱粉液配合＞により、還元水あめ、コーンスターチを攪拌混合しながら混合物の温度が８０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製し、７５℃にまで冷却した（澱粉分散糖液中の水分に対する糖質の割合：３００重量%）。次に、表５の＜仕上げ配合＞により、調味加熱配合と澱粉液配合を撹拌混合してカボチャのチャウダーの素を調製し、柔軟性のパウチ状容器に充填密封し、容器入りカボチャのチャウダーの素を得た（図３）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。
Figure JPOXMLDOC01-appb-T000005
 Example 8: Manufacture of pumpkin chowder 8-1: Manufacturing method Each food material shown in <Conditional heating blend> in Table 5 is heated and cooked until the temperature of the mixture reaches 95 ° C. while stirring and mixed. (Cooking composition) was prepared and cooled to 75 ° C. Next, according to <Starch liquid blending> in Table 5, a starch liquid blend (starch-dispersed sugar liquid) is prepared by heating and cooking until the temperature of the mixture reaches 80 ° C. while stirring and mixing reduced starch candy and corn starch. (The ratio of sugar to water in the starch-dispersed sugar solution: 300% by weight). Next, according to <Finishing Formulation> in Table 5, the seasoning heating formulation and the starch solution formulation are stirred and mixed to prepare a pumpkin chowder element, which is filled and sealed in a flexible pouch-shaped container, and the pumpkin chowder in the container is filled. The element was obtained (FIG. 3). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
Figure JPOXMLDOC01-appb-T000005
　８－２：評価
（１）カボチャのチャウダー
　カボチャのチャウダーの素５０gを沸騰水１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理してカボチャのチャウダーを作った。このカボチャのチャウダーの素は、加熱調理のときに沸騰水に速やか且つ均一に分散して粘度を発現し、得られたカボチャのチャウダーは滑らかでとろみのあるものであった。 8-2: Evaluation (1) Pumpkin Chowder While stirring and mixing 50 g of pumpkin chowder in 150 ml of boiling water, the mixture was cooked until the temperature of the mixture reached 95 ° C. to prepare a pumpkin chowder. The pumpkin chowder element was rapidly and uniformly dispersed in boiling water during cooking to develop viscosity, and the resulting pumpkin chowder was smooth and thick.
　（２）保存性
　容器入りカボチャのチャウダーの素を３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The pumpkin chowder element in a container was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カボチャのチャウダーの素の外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was found in the appearance and flavor of the pumpkin chowder.
（３）冷凍食品組成物
　容器入りカボチャのチャウダーの素を－１５℃の冷凍庫に２４時間保存した後に取り出し、容器からカボチャのチャウダーの素を取り出した。容器にはカボチャのチャウダーの素が付着していなかった。 (3) Frozen Food Composition The pumpkin chowder element in the container was stored in a freezer at −15 ° C. for 24 hours and then removed, and the pumpkin chowder element was extracted from the container. There was no pumpkin chowder on the container.
　取り出されたカボチャのチャウダーの素は完全に硬化することなく、柔軟性を保持したまま固化しており、スプーンで容易に取分けることができた。 The pumpkin chowder that was taken out was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon.
　このカボチャのチャウダーの素５０gを沸騰水１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理してカボチャのチャウダーを作った。このカボチャのチャウダーの素は、加熱調理のときに沸騰水に速やか且つ均一に分散して粘度を発現し、得られたカボチャのチャウダーは滑らかでとろみのあるものであった。 While stirring and mixing 50 g of this pumpkin chowder into 150 ml of boiling water, the mixture was cooked until the temperature of the mixture reached 95 ° C. to make a pumpkin chowder. The pumpkin chowder element was rapidly and uniformly dispersed in boiling water during cooking to develop viscosity, and the resulting pumpkin chowder was smooth and thick.
実施例９：カルボナーラソースの製造
９－１：製法
　表６の＜調味加熱配合＞に示す各食品材料を撹拌混合しながら混合物の温度が７０℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製した。次に、表６の＜澱粉液配合＞により、水あめ、もち米澱粉を攪拌混合しながら混合物の温度が７０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製した（澱粉分散糖液中の水分に対する糖質の割合：３００重量%）。次に、表６の＜仕上げ配合＞により、調味加熱配合と澱粉液配合を撹拌混合してペースト状のカルボナーラソースの素を調製し、容器入りカルボナーラソースの素を得た（図４）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。
Figure JPOXMLDOC01-appb-T000006
 Example 9: Production of carbonara sauce 9-1: Manufacturing method Each food material shown in <Seasoned Heating Formulation> in Table 6 is stirred and mixed until the temperature of the mixture reaches 70 ° C. Composition) was prepared. Next, according to <Starch liquid formulation> in Table 6, starch mixture (starch-dispersed sugar solution) was prepared by heating and cooking until the temperature of the mixture reached 70 ° C. while stirring and mixing candy starch and glutinous rice starch (starch dispersion) (Ratio of carbohydrate to water in dispersed sugar solution: 300% by weight). Next, according to <Finish Formulation> in Table 6, the seasoned heating formulation and the starch solution formulation were stirred and mixed to prepare a paste of carbonara sauce, thereby obtaining a containered carbonara sauce (FIG. 4). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
Figure JPOXMLDOC01-appb-T000006
　９－２：評価
（１）カルボナーラソース
　カルボナーラソースの素５０gを、６０℃の牛乳１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理してカルボナーラソースを作った。このカルボナーラソースの素は、加熱調理のときに沸騰水に速やか且つ均一に分散して粘度を発現し、得られたカルボナーラソースは滑らかでとろみのあるものであった。 9-2: Evaluation (1) Carbonara sauce Carbonara sauce was prepared by heating and mixing 50 g of carbonara sauce with 150 ml of 60 ° C milk until the temperature of the mixture reached 95 ° C. The element of carbonara sauce was rapidly and uniformly dispersed in boiling water during cooking and developed viscosity, and the obtained carbonara sauce was smooth and thick.
　（２）保存性
　容器入りカルボナーラソースの素を３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The element of carbonara sauce in a container was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カルボナーラソースの素の外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the carbonara sauce.
（３）冷凍食品組成物
　容器入りカルボナーラソースの素を－１５℃の冷凍庫に２４時間保存した後に取り出し、容器からカルボナーラソースの素を取り出した。容器にはカルボナーラソースの素が付着していなかった。 (3) Frozen food composition The raw carbonara sauce in a container was stored after being stored in a freezer at −15 ° C. for 24 hours, and then the raw carbonara sauce was taken out from the container. There was no carbonara sauce attached to the container.
　取り出されたカルボナーラソースの素は完全に硬化することなく、柔軟性を保持したまま固化しており、スプーンで容易に取分けることができた。 The carbonara sauce that was taken out was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon.
　このカルボナーラソースの素５０gを、６０℃の牛乳１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理してカルボナーラソースを作った。このカルボナーラソースの素は、加熱調理のときに沸騰水に速やか且つ均一に分散して粘度を発現し、得られたカルボナーラソースは滑らかでとろみのあるものであった。 While stirring and mixing 50 g of this carbonara sauce with 150 ml of 60 ° C. milk, the mixture was cooked until the temperature of the mixture reached 95 ° C. to make carbonara sauce. The element of carbonara sauce was rapidly and uniformly dispersed in boiling water during cooking and developed viscosity, and the obtained carbonara sauce was smooth and thick.
　実施例１０：回鍋肉調味料
１０－１：製法
　表７の＜調味加熱配合＞に示す各食品材料を撹拌混合しながら混合物の温度が９５℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製し、７５℃にまで冷却した。次に、表７の＜澱粉液配合＞により、水あめ、コーンスターチを攪拌混合しながら混合物の温度が８０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製し、７５℃にまで冷却した（澱粉分散糖液中の水分に対する糖質の割合：３００重量%）。次に、表７の＜仕上げ配合＞により、調味加熱配合と澱粉液配合を撹拌混合してペースト状の回鍋肉調味料を調製して柔軟性のパウチ状容器に充填密封し、容器入り回鍋肉調味料を得た（図５）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。
Figure JPOXMLDOC01-appb-T000007
 Example 10: Sauce Meat Seasoning 10-1: Manufacturing Method Each food material shown in <Seasoned Heating Blend> in Table 7 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 95 ° C. (heated cooking composition) Were prepared and cooled to 75 ° C. Next, according to <Starch liquid formulation> in Table 7, a starch solution formulation (starch-dispersed sugar solution) is prepared by cooking until the temperature of the mixture reaches 80 ° C. while stirring and mixing candy starch and corn starch. (The ratio of carbohydrate to water in the starch-dispersed sugar solution: 300% by weight). Next, according to <Finish Formulation> in Table 7, the seasoning heating formulation and the starch solution formulation are stirred and mixed to prepare a paste-like hot pot meat seasoning, which is filled and sealed in a flexible pouch-like container, and the containered hot pot meat seasoning Was obtained (FIG. 5). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
Figure JPOXMLDOC01-appb-T000007
　１０－２：評価
（１）回鍋肉ソース
　回鍋肉調味料５０ｇを６０℃の温水１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理して回鍋肉ソースを作った。この回鍋肉ソースは、加熱調理のときに沸騰水に速やか且つ均一に分散して粘度を発現し、得られた回鍋肉ソースは滑らかでとろみのあるものであった。また、この回鍋肉ソースを別途油で炒めた豚肉とキャベツに絡めて造った回鍋肉は、粘性ソースが滑らかでとろみのあり美味しいものであった。 10-2: Evaluation (1) Rejuvenating hot pot meat sauce 50 g of hot pot hot seasoning was stirred and mixed in 150 ml of hot water at 60 ° C., and cooked until the temperature of the mixture reached 95 ° C. to make a hot pot meat sauce. This hot pot meat sauce was rapidly and uniformly dispersed in boiling water during cooking and developed a viscosity. The obtained hot pot meat sauce was smooth and thick. Also, the casserole meat made by tangling the casserole sauce with pork and cabbage separately fried with oil was smooth, thick and delicious.
　（２）保存性
　容器入り回鍋肉調味料を３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container-sealed hot pot meat seasoning was stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該回鍋肉調味料の外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the conical seasoning.
（３）冷凍食品組成物
　容器入り回鍋肉調味料を－１５℃の冷凍庫に２４時間保存した後に取り出し、容器から回鍋肉調味料取り出した。容器には回鍋肉調味料が付着していなかった。 (3) Frozen food composition The container hot pot meat seasoning was stored in a freezer at −15 ° C. for 24 hours and then taken out, and the hot pot meat seasoning was taken out from the container. No condiment in the pot was attached to the container.
　取り出された回鍋肉調味料は完全に硬化することなく、柔軟性を保持したまま固化しており、スプーンで容易に取分けることができた。 The removed hot pot meat seasoning was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon.
　この回鍋肉調味料５０ｇを６０℃の温水１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理して回鍋肉ソースを作った。この回鍋肉ソースは、加熱調理のときに沸騰水に速やか且つ均一に分散して粘度を発現し、得られた回鍋肉ソースは滑らかでとろみのあるものであった。また、この回鍋肉ソースを別途油で炒めた豚肉とキャベツに絡めて造った回鍋肉は、粘性ソースが滑らかでとろみのあり美味しいものであった。 While stirring and mixing 50 g of this round hot pot seasoning with 150 ml of warm water at 60 ° C., the mixture was cooked until the temperature of the mixture reached 95 ° C. to make a double pan meat sauce. This hot pot meat sauce was rapidly and uniformly dispersed in boiling water during cooking and developed a viscosity. The obtained hot pot meat sauce was smooth and thick. Also, the casserole meat made by tangling the casserole sauce with pork and cabbage separately fried with oil was smooth, thick and delicious.
　実施例１１：カスタードベース
１１－１：製法
　表８の＜調味加熱配合＞に示す各食品材料を撹拌混合しながら混合物の温度が７０℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製した。次に、表８の＜澱粉液配合＞により、水あめ、コーンスターチ由来リン酸化架橋澱粉を加熱攪拌し、混合物の温度が７０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製した（澱粉分散糖液中の水分に対する糖質の割合：３００重量%）。次に、表８の＜仕上げ配合＞により、調味加熱配合と澱粉液配合を撹拌混合してペースト状のカスタードベースを調製し、当該パウチ状容器を密封して８０℃で中心温度が１分間加熱殺菌を行い、容器入りカスタードベースを得た（図６）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。
Figure JPOXMLDOC01-appb-T000008
 Example 11: Custard base 11-1: Manufacturing method Each food material shown in Table 8 <Conditional heating blend> is heated and cooked until the temperature of the mixture reaches 70 ° C. while stirring and mixing (cooking composition) ) Was prepared. Next, according to <Starch liquid formulation> in Table 8, starch syrup and corn starch-derived phosphorylated cross-linked starch are heated and stirred and cooked until the temperature of the mixture reaches 70 ° C. to prepare a starch liquid formulation (starch dispersed sugar liquid). (Ratio of carbohydrate to water in starch-dispersed sugar solution: 300% by weight). Next, according to <Finishing Formulation> in Table 8, the seasoning heating formulation and the starch solution formulation are stirred and mixed to prepare a pasty custard base, the pouch-like container is sealed, and the center temperature is heated at 80 ° C. for 1 minute. Sterilization was performed to obtain a custard base in a container (FIG. 6). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
Figure JPOXMLDOC01-appb-T000008
　１１－２：評価
（１）カスタードソース
　カスタードベース５０gを、６０℃の牛乳１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理してカスタードソースを作った。このカスタードベースは、加熱調理のときに牛乳に速やか且つ均一に分散して粘度を発現し、得られたカスタードソースは滑らかでとろみのあるものであった。 11-2: Evaluation (1) Custard Sauce Custard sauce was cooked until 50 g of custard base was stirred and mixed with 150 ml of milk at 60 ° C. until the temperature of the mixture reached 95 ° C. This custard base was quickly and uniformly dispersed in milk during cooking and developed viscosity, and the resulting custard sauce was smooth and thick.
　（２）保存性
　容器入りカスタードベースを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The custard base in a container was stored in a thermostat at 35 ° C., 30 ° C., and 25 ° C., respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カスタードベースの外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the custard base.
（３）冷凍食品組成物
　容器入りカスタードベースを－１５℃の冷凍庫に２４時間保存した後に取り出し、容器からカスタードベースを取り出した。容器にはカスタードベースが付着していなかった。 (3) Frozen food composition The custard base in a container was stored in a freezer at −15 ° C. for 24 hours and then taken out, and the custard base was taken out from the container. The custard base did not adhere to the container.
　取り出されたカスタードベースは完全に硬化することなく、柔軟性を保持したまま固化しており、スプーンで容易に取分けることができた。 The removed custard base was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon.
　このカスタードベース５０gを、６０℃の牛乳１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理してカスタードソースを作った。このカスタードベースは、加熱調理のときに牛乳に速やか且つ均一に分散して粘度を発現し、得られたカスタードソースは滑らかでとろみのあるものであった。 While stirring and mixing 50 g of this custard base with 150 ml of milk at 60 ° C., the custard sauce was cooked until the temperature of the mixture reached 95 ° C. This custard base was quickly and uniformly dispersed in milk during cooking and developed viscosity, and the resulting custard sauce was smooth and thick.
　実施例１２：スープカレーの素
１２－１：製法
　表９の＜調味加熱配合＞に示す各食品材料を撹拌混合しながら混合物の温度が９５℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製し、７５℃にまで冷却した。次に、表９の＜澱粉液配合＞により、水あめ、もち米澱粉を加熱攪拌し、混合物の温度が８０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製し、７５℃まで冷却した（澱粉分散糖液中の水分に対する糖質の割合：３００重量%）。次に、表９の＜仕上げ配合＞により、調味加熱配合と澱粉液配合を撹拌混合してスープカレーの素を調製して柔軟性のパウチ状容器に充填密封し、容器入りスープカレーの素を得た（図７）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。
Figure JPOXMLDOC01-appb-T000009
 Example 12: Soup curry base 12-1: Manufacturing method Each food material shown in Table 9 <Seasoned heating blend> is heated and cooked until the temperature of the mixture reaches 95 ° C. while stirring and mixing (seasoned cooking) Composition) was prepared and cooled to 75 ° C. Next, according to <Starch liquid formulation> in Table 9, starch syrup and glutinous rice starch are heated and stirred, and cooked until the temperature of the mixture reaches 80 ° C. to prepare a starch liquid formulation (starch dispersed sugar liquid). It was cooled to 0 ° C. (ratio of carbohydrate to water in starch-dispersed sugar solution: 300% by weight). Next, according to <Finishing Formulation> in Table 9, the seasoning heating formulation and the starch solution formulation are stirred and mixed to prepare a soup curry base, which is filled and sealed in a flexible pouch-shaped container, and the soup curry base in the container is prepared. Obtained (FIG. 7). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
Figure JPOXMLDOC01-appb-T000009
　１２－２：評価
（１）スープカレー
　スープカレーの素５０ｇを６０℃の温水１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理してスープカレーを作った。このスープカレーの素は、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、得られたスープカレーは低粘度であるがとろみのあるものであった。 12-2: Evaluation (1) Soup Curry A soup curry was prepared by heating and mixing 50 g of soup curry with 150 ml of hot water at 60 ° C. while stirring until the temperature of the mixture reached 95 ° C. This soup curry was quickly and uniformly dispersed in warm water during cooking to develop a viscosity, and the soup curry obtained had a low viscosity but a thickness.
　（２）保存性
　容器入りスープカレーの素を３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The soup curry in a container was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該スープカレーの素の外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the soup curry.
（３）冷凍食品組成物
　容器入りスープカレーの素を－１５℃の冷凍庫に２４時間保存した後に取り出し、容器からスープカレーの素を取り出した。容器にはスープカレーの素が付着していなかった。 (3) Frozen food composition The container of soup curry was stored in a freezer at -15 ° C for 24 hours and then removed, and the soup curry was extracted from the container. No soup curry was attached to the container.
　取り出されたスープカレーの素は完全に硬化することなく、柔軟性を保持したまま固化しており、スプーンで容易に取分けることができた。 The soup curry that was taken out was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon.
　このスープカレーの素６０ｇを６０℃の温水１５０ｍｌに撹拌混合しながら、混合物の温度が９５℃に達するまで加熱調理してスープカレーを作った。このスープカレーの素は、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、得られたスープカレーは低粘度であるがとろみのあるものであった。 While stirring and mixing 60 g of the soup curry with 150 ml of hot water at 60 ° C., the soup curry was cooked until the temperature of the mixture reached 95 ° C. This soup curry was quickly and uniformly dispersed in warm water during cooking to develop a viscosity, and the soup curry obtained had a low viscosity but a thickness.
実施例１３：ベシャメルソースの素（ＩＩ）
１３－１：製法
　表１０に示す＜調味加熱配合＞の各食品材料を混合してベシャメルソースの素を調製した。得られたベシャメルソースの素を柔軟性のあるパウチ状容器に充填密封し、容器入りベシャメルソースの素を得た。
Figure JPOXMLDOC01-appb-T000010
 Example 13: Element of bechamel sauce (II)
13-1: Manufacturing Method Each food material of <seasoned heat blending> shown in Table 10 was mixed to prepare an element of bechamel sauce. The element of the obtained bechamel sauce was filled and sealed in a flexible pouch-shaped container to obtain an element of the bechamel sauce contained in the container.
Figure JPOXMLDOC01-appb-T000010
　１３－２評価 
（１）ベシャメルソース
　ベシャメルソースの素５０gを、水５０ｇ、牛乳１００ｍＬ、及びバター１０ｇと共に鍋に投入し撹拌混合しながら混合物の温度が９５℃に達するまで加熱調理してベシャメルソースを作った。このベシャメルソースの素は、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、得られたベシャメルソースは滑らかでとろみのあるものであった。 13-2 evaluation
(1) Bechamel sauce 50g of bechamel sauce was poured into a pan together with 50g of water, 100mL of milk, and 10g of butter, and cooked until the temperature of the mixture reached 95 ° C while stirring and mixing to prepare a bechamel sauce. This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.
　（２）保存性
　容器入りベシャメルソースの素を３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The element of the vessel-filled bechamel sauce was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.
　実施例１と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該ベシャメルソースの素の外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example 1. Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.
（３）冷凍食品組成物
　容器入りベシャメルソースの素（水分：４０重量％；水分に対する糖質の割合：３０重量％）を－１５℃の冷凍庫に２４時間保存した後に取り出し、容器からベシャメルソースの素を取り出した。容器にはベシャメルソースの素が付着していなかった。 (3) Frozen food composition After being stored in a freezer at −15 ° C. for 24 hours, the beshamel sauce contained in the container (water: 40% by weight; ratio of carbohydrate to water: 30% by weight) was taken out from the container. The raw material was taken out. There was no element of Bechamel sauce attached to the container.
　取り出されたベシャメルソースの素は完全に硬化することなく、柔軟性を保持したまま固化しており、少し力を入れるとスプーンで容易に取分けることができた。 The element of the extracted bechamel sauce was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon when a little force was applied.
　このベシャメルソースの素３００ｇを、水５００ｇ、牛乳１０００ｍＬ、及びバター１００ｇと共に鍋に投入したところ、取分けたベシャメルソースの素は短時間で解凍、分散され均一に撹拌することができた。その後、９５℃まで攪拌加熱を行いベシャメルソースを得た。 When 300 g of this bechamel sauce was put into a pan together with 500 g of water, 1000 mL of milk, and 100 g of butter, the separated bechamel sauce was thawed, dispersed and stirred uniformly. Thereafter, the mixture was heated to 95 ° C. with stirring to obtain a bechamel sauce.
　得られたベシャメルソースは冷凍の影響による澱粉の変性も起きておらず滑らかでとろみのある口当たりであった。 The obtained bechamel sauce was smooth and thick with no starch modification due to freezing.
　また、冷凍庫から容器入りベシャメルソースを取り出し、容器から取り出したベシャメルソースの素３０ｋｇを、水５０ｋｇ、牛乳１００ｋｇ、及びバター１０ｋｇと共に攪拌装置に投入し、撹拌を行った。その際、ベシャメルソースの素は速やかに分散し、過負荷により、安全装置で停止することなく攪拌することができた。 Further, the bechamel sauce in the container was taken out from the freezer, and 30 kg of the bechamel sauce taken out from the container was put into a stirring device together with 50 kg of water, 100 kg of milk and 10 kg of butter, and stirred. At that time, the elements of the bechamel sauce were quickly dispersed and could be stirred without being stopped by the safety device due to overload.
　上記実施例６～１３の各食品組成物の配合と、評価結果を次表に示す。
Figure JPOXMLDOC01-appb-T000011
 The composition of each food composition of Examples 6 to 13 and the evaluation results are shown in the following table.
Figure JPOXMLDOC01-appb-T000011
　表１１に示すように、実施例６～１３に示す各種ソースは、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、滑らかでとろみのある粘性ソースであった。また、実施例６～１３に示す各種ソースにおいては、菌の増殖は認められず高い微生物安全性を有し、且つ、添加した抗菌成分であるアルコールによってソースの風味が損なわれることはなかった。 As shown in Table 11, the various sauces shown in Examples 6 to 13 were smooth and thick viscous sauces that were rapidly and uniformly dispersed in warm water during cooking and developed viscosity. In addition, in the various sauces shown in Examples 6 to 13, the growth of bacteria was not observed and the microorganisms had high microbial safety, and the flavor of the sauce was not impaired by the added alcohol as an antibacterial component.
　実施例１４：ベシャメルソースの素（ＩＩＩ）
１４－１：製法
　表１２に示す＜調味加熱配合＞の各食品材料（ただし、小麦粉は除く）を攪拌混合しながら、混合物の温度が９５℃に達するまで加熱調理し、続いて、７０℃まで冷却した後、小麦粉を混合してベシャメルソースの素を調製した。得られたベシャメルソースの素を柔軟性のあるパウチ状容器に充填密封し、容器入りベシャメルソースの素を得た。
Figure JPOXMLDOC01-appb-T000012
 Example 14: Element of Bechamel Sauce (III)
14-1: Manufacturing method Each food material (excluding wheat flour) shown in Table 12 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 95 ° C, and then up to 70 ° C. After cooling, the ingredients of the bechamel sauce were prepared by mixing flour. The element of the obtained bechamel sauce was filled and sealed in a flexible pouch-shaped container to obtain an element of the bechamel sauce contained in the container.
Figure JPOXMLDOC01-appb-T000012
１４－２：評価
（１）冷凍食品組成物
　容器入りベシャメルソースの素を－１５℃の冷凍庫に２４時間保存した後に取り出し、容器からベシャメルソースの素を取り出した。容器にはベシャメルソースの素が付着していなかった。 14-2: Evaluation (1) Frozen food composition The raw beshamel sauce in a container was stored in a freezer at −15 ° C. for 24 hours and then taken out, and the raw bechamel sauce was taken out from the container. There was no element of Bechamel sauce attached to the container.
　取り出されたベシャメルソースの素は完全に硬化することなく、柔軟性を保持したまま固化しており、少し力を入れるとスプーンで容易に取分けることができた。 The element of the extracted bechamel sauce was not completely cured and solidified while maintaining flexibility, and could be easily separated with a spoon when a little force was applied.
　このベシャメルソースの素３００ｇを、水５００ｇ、牛乳１０００ｍＬ、及びバター１００ｇと共に鍋に投入したところ、取分けたベシャメルソースの素は短時間で解凍、分散され均一に撹拌することができた。その後、９５℃まで攪拌加熱を行いベシャメルソースを得た。 When 300 g of this bechamel sauce was put into a pan together with 500 g of water, 1000 mL of milk, and 100 g of butter, the separated bechamel sauce was thawed, dispersed and stirred uniformly. Thereafter, the mixture was heated to 95 ° C. with stirring to obtain a bechamel sauce.
　得られたベシャメルソースは冷凍の影響による澱粉の変性も起きておらず滑らかでとろみのある口当たりであった。 The obtained bechamel sauce was smooth and thick with no starch modification due to freezing.
　また、冷凍庫から容器入りベシャメルソースを取り出し、容器から取り出したベシャメルソースの素３０ｋｇを、水５０ｋｇ、牛乳１００ｋｇ、及びバター１０ｋｇと共に攪拌装置に投入し、撹拌を行った。その際、ベシャメルソースの素は速やかに分散し、過負荷により、安全装置で停止することなく攪拌することができた。 Further, the bechamel sauce in the container was taken out from the freezer, and 30 kg of the bechamel sauce taken out from the container was put into a stirring device together with 50 kg of water, 100 kg of milk and 10 kg of butter, and stirred. At that time, the elements of the bechamel sauce were quickly dispersed and could be stirred without being stopped by the safety device due to overload.
比較例６：ベシャメルソースの素（ＩＶ）
６－１：製法
　表１３に示す＜調味加熱配合＞の各食品材料（ただし、コーンスターチ由来リン酸架橋澱粉、コーンスターチ、小麦粉、アルコールは除く）を攪拌混合しながら、混合物の温度が９５℃に達するまで加熱調理し、続いて、７０℃まで冷却した後、コーンスターチ由来リン酸架橋澱粉、コーンスターチ、小麦粉、アルコールを混合してベシャメルソースの素を調製した。得られたベシャメルソースの素を柔軟性のあるパウチ状容器に充填密封し、容器入りベシャメルソースの素を得た。
Figure JPOXMLDOC01-appb-T000013
 Comparative Example 6: Element of bechamel sauce (IV)
6-1: Manufacturing method The temperature of the mixture reaches 95 ° C. while stirring and mixing each food material of <seasoned heat-mixed formulation> shown in Table 13 (excluding corn starch-derived phosphate-crosslinked starch, corn starch, wheat flour, and alcohol) And then cooled to 70 ° C., and then mixed with corn starch-derived phosphate-crosslinked starch, corn starch, wheat flour, and alcohol to prepare a base of bechamel sauce. The element of the obtained bechamel sauce was filled and sealed in a flexible pouch-shaped container to obtain an element of the bechamel sauce contained in the container.
Figure JPOXMLDOC01-appb-T000013
　６－２：評価
（１）冷凍食品組成物
　ベシャメルソースの素を－１５℃の冷凍庫に２４時間保存した後に取り出し、容器からベシャメルソースの素を取り出した。 6-2: Evaluation (1) Frozen Food Composition The element of bechamel sauce was stored after being stored in a freezer at −15 ° C. for 24 hours, and then extracted from the container.
　取り出されたベシャメルソースの素は完全に硬化しており、取り出しづらく、スプーン等で容易に取分けることができなかった。 The element of the extracted bechamel sauce was completely cured and difficult to extract, and could not be easily separated with a spoon or the like.
　このベシャメルソースの素３００ｇを、水５００ｇ、牛乳１０００ｍＬ、及びバター１００ｇと共に鍋に投入したところ、取分けたベシャメルソースの素は温水中で解凍するのに時間を要したが、分散され均一に撹拌することができた。その後、９５℃まで攪拌加熱を行いベシャメルソースを得た。 When 300 g of this bechamel sauce was put into a pan together with 500 g of water, 1000 mL of milk, and 100 g of butter, it took time to thaw the separated bechamel sauce in warm water, but it was dispersed and stirred uniformly. I was able to. Thereafter, the mixture was heated to 95 ° C. with stirring to obtain a bechamel sauce.
　上記実施例１、６～１４及び比較例６の各食品組成物の水分量及び水分に対する糖質の割合と、冷凍食品組成物の評価結果を次表に示す。
Figure JPOXMLDOC01-appb-T000014
 The following table shows the water content of each food composition of Examples 1, 6 to 14 and Comparative Example 6, the ratio of carbohydrates to water, and the evaluation results of the frozen food composition.
Figure JPOXMLDOC01-appb-T000014
　表１４に示すように、実施例１、６～１４の冷凍食品組成物は、冷凍状態において完全に硬化することなく、適度な柔軟性を保持していたために、容器からの取り出し、取り分け、水等への分散性が全て良好であり、使い勝手が良いものであった。一方、比較例６の冷凍食品組成物は、冷凍状態において完全に硬化していたために、必要量を取り分けることは非常に困難であった。 As shown in Table 14, the frozen food compositions of Examples 1 and 6 to 14 did not completely harden in the frozen state and maintained appropriate flexibility. The dispersibility to all was good, and it was easy to use. On the other hand, since the frozen food composition of Comparative Example 6 was completely cured in the frozen state, it was very difficult to separate the required amount.
実施例１５：カレールウ（ＶＩＩ）の製造
　表１５の＜調味加熱配合＞に示す各食品材料を攪拌混合しながら混合物の温度が９５℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製し、２５℃まで冷却した。次に、表１５の＜澱粉液配合＞のコーンスターチ、水飴、麦芽糖、水を２５℃にて攪拌混合して澱粉液配合（澱粉分散糖液）を調製した（澱粉分散糖液中の水分に対する糖質の割合：２００重量%）。次に、上記調味加熱配合と澱粉液配合を攪拌混合し、ペースト状組成物（カレールウ）を調製した（図８）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。 Example 15: Manufacture of curry roux (VII) Each food material shown in <Seasoned heat blending> in Table 15 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 95 ° C. (heated cooking composition) Was prepared and cooled to 25 ° C. Next, corn starch, starch syrup, maltose, and water of Table 15 <starch blend> were stirred and mixed at 25 ° C. to prepare a starch blend (starch-dispersed sugar) (sugar relative to the water in the starch-dispersed sugar) Quality ratio: 200% by weight). Next, the seasoning heating composition and the starch liquid composition were mixed with stirring to prepare a paste-like composition (carreau) (FIG. 8). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
実施例１６：カレールウ（ＶＩＩＩ）の製造
　表１５の＜調味加熱配合＞に示す各食品材料を攪拌混合しながら混合物の温度が９５℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製し、２５℃まで冷却した。次に、表１５の＜澱粉液配合＞のコーンスターチ、水飴、麦芽糖、水を攪拌混合しながら混合物の温度が８０℃に達するまで加熱調理し、２５℃に冷却して澱粉液配合（澱粉分散糖液）を調製した（澱粉分散糖液中の水分に対する糖質の割合：２００重量%）。次に、上記調味加熱配合と澱粉液配合を攪拌混合し、ペースト状組成物（カレールウ）を調製した（図９）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。 Example 16: Manufacture of curry roux (VIII) While cooking and mixing each food material shown in <Condimental heat blending> in Table 15, the mixture is cooked until the temperature of the mixture reaches 95 ° C. (seasoned heat blending composition) Was prepared and cooled to 25 ° C. Next, corn starch, starch syrup, malt sugar and water of Table 15 <starch blend> are heated and cooked while stirring and mixing until the temperature of the mixture reaches 80 ° C., cooled to 25 ° C., and starch blend (starch-dispersed sugar) Liquid) (a ratio of carbohydrate to water in the starch-dispersed sugar solution: 200% by weight). Next, the seasoning heating composition and the starch liquid composition were mixed by stirring to prepare a paste-like composition (carreau) (FIG. 9). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
実施例１７：カレールウ（ＩＸ）の製造
　表１５の＜調味加熱配合＞に示す各食品材料を攪拌混合しながら混合物の温度が９５℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製し、６０℃まで冷却した。次に、表１５の＜澱粉液配合＞のコーンスターチ、水飴、麦芽糖、水を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製した（澱粉分散糖液中の水分に対する糖質の割合：２００重量%）。次に、上記調味加熱配合と澱粉液配合を攪拌混合し、ペースト状組成物（カレールウ）を調製し、柔軟性のパウチ状容器に充填し、その後中心温度が８０℃で１分間加熱殺菌を行った（図１０）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。 Example 17: Manufacture of Carreau (IX) Each food material shown in <Seasoned Heating Formulation> in Table 15 is heated and cooked until the temperature of the mixture reaches 95 ° C. while stirring and mixed (heated cooking composition). Was prepared and cooled to 60 ° C. Next, corn starch, starch syrup, malt sugar, and water in Table 15 were mixed with stirring until the temperature of the mixture reached 60 ° C. to prepare a starch liquid mixture (starch dispersed sugar liquid) ( (Ratio of carbohydrate to water in starch-dispersed sugar solution: 200% by weight). Next, the above-mentioned seasoned heating blend and starch liquid blend are stirred and mixed to prepare a paste-like composition (carreau), filled in a flexible pouch-like container, and then sterilized by heating at a center temperature of 80 ° C. for 1 minute. (FIG. 10). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
実施例１８：カレールウ（Ｘ）の製造
　表１５の＜調味加熱配合＞に示す各食品材料を攪拌混合しながら混合物の温度が９５℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製し、８０℃まで冷却した。次に、表１５の＜澱粉液配合＞のコーンスターチ、水飴、麦芽糖、水を攪拌混合しながら混合物の温度が８０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製した（澱粉分散糖液中の水分に対する糖質の割合：２００重量%）。次に、上記調味加熱配合と澱粉液配合を攪拌混合し、ペースト状組成物（カレールウ）を調製した（図１１）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。
Figure JPOXMLDOC01-appb-T000015
 Example 18: Manufacture of curry roux (X) Each food material shown in <Conditional heating blend> in Table 15 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 95 ° C. (cooking composition) Was prepared and cooled to 80 ° C. Next, corn starch, starch syrup, malt sugar, and water in Table 15 were mixed with stirring until the temperature of the mixture reached 80 ° C. to prepare a starch liquid mixture (starch dispersed sugar liquid) ( (Ratio of carbohydrate to water in starch-dispersed sugar solution: 200% by weight). Next, the seasoning heating composition and the starch liquid composition were mixed with stirring to prepare a paste-like composition (carreau) (FIG. 11). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
Figure JPOXMLDOC01-appb-T000015
実施例１９：カレールウ（ＸＩ）の製造
　表１６の＜調味加熱配合＞に示す各食品材料を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製した。次に、表１６の＜澱粉液配合＞のコーンスターチ、水飴、麦芽糖、水を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製した（澱粉分散糖液中の水分に対する糖質の割合：34重量％）。次に、上記調味加熱配合と澱粉液配合を攪拌混合し、ペースト状組成物（カレールウ）を調製した（図１２）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。 Example 19: Manufacture of curry roux (XI) Each food material shown in <Seasoned heat blending> in Table 16 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 60 ° C (heated cooking composition). Was prepared. Next, corn starch, starch syrup, malt sugar, and water in Table 16 were mixed with stirring until the temperature of the mixture reached 60 ° C. to prepare a starch solution blend (starch dispersed sugar solution) ( (Ratio of sugar to water in starch-dispersed sugar solution: 34% by weight). Next, the seasoning heating blend and the starch liquid blend were stirred and mixed to prepare a paste-like composition (carreau) (FIG. 12). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
実施例２０：カレールウ（ＸＩＩ）の製造
　表１６の＜調味加熱配合＞に示す各食品材料を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製した。次に、表１６の＜澱粉液配合＞のコーンスターチ、水飴、麦芽糖、水を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製した（澱粉分散糖液中の水分に対する糖質の割合：45重量％）。次に、上記調味加熱配合と澱粉液配合を攪拌混合し、ペースト状組成物（カレールウ）を調製した（図１２）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。 Example 20: Manufacture of curry roux (XII) Each food material shown in <Seasoned Heating Formulation> in Table 16 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 60 ° C. (heated cooking composition) Was prepared. Next, corn starch, starch syrup, malt sugar, and water in Table 16 were mixed with stirring until the temperature of the mixture reached 60 ° C. to prepare a starch solution blend (starch dispersed sugar solution) ( (Ratio of carbohydrate to water in starch-dispersed sugar solution: 45% by weight). Next, the seasoning heating blend and the starch liquid blend were stirred and mixed to prepare a paste-like composition (carreau) (FIG. 12). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
実施例２１：カレールウ（ＸＩＩＩ）の製造
　表１６の＜調味加熱配合＞に示す各食品材料を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製した。次に、表１６の＜澱粉液配合＞のコーンスターチ、水飴、麦芽糖、水を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製した（澱粉分散糖液中の水分に対する糖質の割合：60重量%）。次に、上記調味加熱配合と澱粉液配合を攪拌混合し、ペースト状組成物（カレールウ）を調製した（図１２）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。 Example 21: Manufacture of Carreau (XIII) Each food material shown in <Seasoned Heating Formulation> in Table 16 is heated and cooked while stirring and mixing until the temperature of the mixture reaches 60 ° C. (heated cooking composition) Was prepared. Next, corn starch, starch syrup, malt sugar, and water in Table 16 were mixed with stirring until the temperature of the mixture reached 60 ° C. to prepare a starch solution blend (starch dispersed sugar solution) ( (Ratio of sugar to water in starch-dispersed sugar solution: 60% by weight). Next, the seasoning heating blend and the starch liquid blend were stirred and mixed to prepare a paste-like composition (carreau) (FIG. 12). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
実施例２２：カレールウ（ＸＩＶ）の製造
　表１６の＜調味加熱配合＞に示す各食品材料を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製した。次に、表１６の＜澱粉液配合＞のコーンスターチ、水飴、麦芽糖、水を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して澱粉液配合（澱粉分散糖液）を調製した（澱粉分散糖液中の水分に対する糖質の割合：80重量%）。次に、上記調味加熱配合と澱粉液配合を攪拌混合し、ペースト状組成物（カレールウ）を調製した（図１２）。このペースト状組成物は、その製造工程において澱粉の沈澱や糊化は認められず、柔軟性のパウチ状容器に充填しても澱粉の含有量のばらつきは認められなかった。 Example 22: Manufacture of curry roux (XIV) Each food material shown in <Seasoned Heating Formulation> in Table 16 is heated and cooked until the temperature of the mixture reaches 60 ° C. while stirring and mixed (heated cooking composition). Was prepared. Next, corn starch, starch syrup, malt sugar, and water in Table 16 were mixed with stirring until the temperature of the mixture reached 60 ° C. to prepare a starch solution blend (starch dispersed sugar solution) ( (Ratio of carbohydrate to water in starch-dispersed sugar solution: 80% by weight). Next, the seasoning heating blend and the starch liquid blend were stirred and mixed to prepare a paste-like composition (carreau) (FIG. 12). In the pasty composition, no starch precipitation or gelatinization was observed in the production process, and no variation in starch content was observed even when filled in a flexible pouch-like container.
（比較例７）カレールウ（ｖｉ）の製造
　表１６の＜調味加熱配合＞に示す各食品材料を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して調味加熱配合（加熱調理組成物）を調製した。次に、表１６の＜澱粉液配合＞のコーンスターチ、水飴、麦芽糖、水を攪拌混合しながら混合物の温度が６０℃に達するまで加熱調理して澱粉液配合（澱粉分散液）を調製した（澱粉分散液中の水分に対する糖質の割合：0重量%）。次に、上記調味加熱配合と澱粉液配合を攪拌混合し、ペースト状組成物（カレールウ）を調製した（図１２）。このペースト状組成物は、その製造工程(b)において澱粉の沈澱が見受けられ、また澱粉液配合（澱粉分散液）の加熱により澱粉が糊化してしまい粘度が上昇した。また、柔軟性のパウチ状容器に充填すると、澱粉の含有量のばらつきが認められた。
Figure JPOXMLDOC01-appb-T000016
 (Comparative example 7) Manufacture of curry roux (vi) Each food material shown in <Seasoned heat blending> in Table 16 is heated and cooked until the temperature of the mixture reaches 60 ° C while stirring and mixed (seasoned heat blended composition) ) Was prepared. Next, corn starch, starch syrup, maltose, and water of Table 16 with <starch liquid formulation> were stirred and mixed until the temperature of the mixture reached 60 ° C to prepare a starch liquid formulation (starch dispersion) (starch) The ratio of sugar to water in the dispersion: 0% by weight). Next, the seasoning heating blend and the starch liquid blend were stirred and mixed to prepare a paste-like composition (carreau) (FIG. 12). In this paste-like composition, precipitation of starch was observed in the production step (b), and starch was gelatinized by heating of the starch solution blend (starch dispersion), resulting in an increase in viscosity. In addition, when filled in a flexible pouch-like container, variation in starch content was observed.
Figure JPOXMLDOC01-appb-T000016
＜実験２：酢酸を含む容器入り食品組成物の製造＞
実施例（１）：カレールウ（Ｉ）
１－１：製法
　表１７の実施例（１）に示す各食品材料（ただし、澱粉と酢酸を除く）を攪拌混合しながら、混合物の温度が９５℃に達するまで加熱調理し、続いて、７０℃まで冷却した後、澱粉と酢酸を混合してカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 <Experiment 2: Production of Food Composition in Container Containing Acetic Acid>
Example (1): Carreau (I)
1-1: Production method Each food material shown in Example (1) of Table 17 (excluding starch and acetic acid) was stirred and mixed until the temperature of the mixture reached 95 ° C, followed by 70 After cooling to ° C., starch and acetic acid were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　１－２：評価
（１）カレーソース
　上記実験１の実施例１と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、酢酸の風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 1-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1 of Experiment 1 above. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.
　（２）保存性
　容器入り液状またはペースト状食品組成物を３５℃、３０℃、及び２５℃でそれぞれ１年間保管し、２週間後、１カ月後、２カ月後、３カ月後、６カ月後、９カ月後、及び１年後に、風味および外観（分離の有無）、一般生菌・真菌類の増殖の確認を行った。 (2) Preservability Containerized liquid or pasty food compositions are stored for 1 year at 35 ° C, 30 ° C and 25 ° C, respectively, 2 weeks later, 1 month later, 2 months later, 3 months later, 6 months later After 9 months and 1 year, the flavor and appearance (presence / absence of separation) and growth of general viable bacteria and fungi were confirmed.
　一般生菌・真菌類の増殖確認は、液状またはペースト状食品組成物を適宜希釈し、培地と混合し固化させ、一般生菌は２５℃で２日間、真菌類は３０℃で５日間培養したのちに菌数カウントを行い、増殖の有無を確認した。 Confirmation of the growth of general viable fungi and fungi was carried out by appropriately diluting the liquid or pasty food composition, mixing with a medium and solidifying, and cultivating the general viable bacteria at 25 ° C. for 2 days and the fungi at 30 ° C. for 5 days. Later, the number of bacteria was counted to confirm the presence or absence of growth.
　一般生菌の増殖確認は、３５℃で保管した液状またはペースト状食品組成物を適宜希釈し、標準寒天培地（日水製薬製）と混合し固化させ、３５℃で２日間培養したのちに菌数カウントを行い、増殖の有無を確認した。 Confirmation of the growth of general viable bacteria is achieved by appropriately diluting a liquid or pasty food composition stored at 35 ° C., mixing with a standard agar medium (manufactured by Nissui Pharmaceutical), solidifying, and culturing the cells at 35 ° C. for 2 days. Counting was performed to confirm the presence or absence of proliferation.
　真菌類の増殖確認は、３０℃又は２５℃で保管した液状またはペースト状食品組成物をそれぞれ適宜希釈し、３０℃で保管したものは麦芽寒天培地（日水製薬製）と混合し固化させ３０℃で５日間培養したのちに菌数カウントを行い、２５℃で保管したものはＤＧ－１８寒天基礎培地（ＯＸＯＩＤ社製）に塗抹し２５℃で７日間培養したのちに菌数カウントを行い、増殖の有無を確認した。 For confirmation of fungal growth, liquid or pasty food compositions stored at 30 ° C. or 25 ° C. are appropriately diluted, and those stored at 30 ° C. are mixed with a malt agar medium (manufactured by Nissui Pharmaceutical) and solidified. After culturing at 5 ° C. for 5 days, the number of bacteria was counted, and those stored at 25 ° C. were smeared on DG-18 agar basic medium (manufactured by OXOID), cultured at 25 ° C. for 7 days, and then counted. The presence or absence of proliferation was confirmed.
　当該カレールウは、一年間の保管にわたり、外観及び風味において異常はみらず、微生物の増殖は認められなかった。 The Carreau did not show any abnormal appearance or flavor over the course of one year of storage, and no growth of microorganisms was observed.
　実施例（２）：カレールウ（ＩＩ）
２－１：製法
　表１７の実施例（２）に示す各食品材料を用いて、実施例（１）と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、中心温度が８０℃で１分間加熱殺菌を行い、容器入りカレールウを得た。 Example (2): Carreau (II)
2-1: Production method Using the food materials shown in Example (2) of Table 17, curry roux was prepared in the same manner as in Example (1). The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.
　２－２：評価
（１）カレーソース
　実施例（１）と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、酢酸の風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.
　（２）保存性
　容器入りカレールウ（ＩＩ）を３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability Containerized rails (II) were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例（１）と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
　比較例（１）：カレールウ（ｉ）
１－１：製法
　表１７の比較例（１）に示す各食品材料を用いて、実施例（１）と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、中心温度が９５℃で１分間加熱殺菌を行い、容器入りカレールウを得た。 Comparative Example (1): Carreau (i)
1-1: Production method Using the food materials shown in Comparative Example (1) in Table 17, curry roux was prepared in the same manner as in Example (1). The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and sterilized by heating at a central temperature of 95 ° C. for 1 minute, to obtain a curry roux in a container.
　１－２：評価
（１）カレーソース
　実施例（１）と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散せず、ダマができてしまった。一方、得られたカレーソースにおいて、酢酸の風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 1-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux did not disperse quickly and uniformly in the water during cooking, resulting in lumps. On the other hand, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and the spice aroma was good and had a good flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例（１）と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
　比較例（２）：カレールウ（ｉｉ）
２－１：製法
　表１７の比較例（２）に示す各食品材料を用いて、実施例（１）と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example (2): Carreau (ii)
2-1: Production method Using the food materials shown in Comparative Example (2) in Table 17, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　２－２：評価
（１）カレーソース
　実施例（１）と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、酢酸の風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例（１）と同様の方法で菌の増殖の有無を確認した。その結果、１カ月で菌の増殖が認められた。また、当該カレールウの外観は、内容物の分離が見られた。 The presence or absence of bacterial growth was confirmed by the same method as in Example (1). As a result, bacterial growth was observed in one month. Moreover, separation of the contents was seen in the appearance of the Carreau.
　比較例（３）：カレールウ（ｉｉｉ）
３－１：製法
　表１７の比較例（３）に示す各食品材料を用いて、実施例（１）と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example (3): Carreau (iii)
3-1: Production method Using the food materials shown in Comparative Example (3) in Table 17, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　３－２：評価
（１）カレーソース
　実施例（１）と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、酢酸の風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 3-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例（１）と同様の方法で菌の増殖の有無を確認した。その結果、２カ月で菌（カビ）の増殖が認められた。また、当該カレールウの外観は、液面にカビの増殖が見られた。 The presence or absence of bacterial growth was confirmed by the same method as in Example (1). As a result, the growth of fungi was observed in 2 months. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
　比較例（４）：カレールウ（ｉｖ）
４－１：製法
　表１７の比較例（４）に示す各食品材料を用いて、実施例（１）と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example (4): Carreau (iv)
4-1: Production method Using each food material shown in Comparative Example (4) in Table 17, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　４－２：評価
（１）カレーソース
　実施例（１）と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、酢酸の風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 4-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor of acetic acid and the strong salty taste were not felt, and spices were fragrant and had a good flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例（１）と同様の方法で菌の増殖の有無を確認した。その結果、２カ月で菌（カビ）の増殖が認められた。また、当該カレールウの外観は、液面にカビの増殖が見られた。 The presence or absence of bacterial growth was confirmed by the same method as in Example (1). As a result, the growth of fungi was observed in 2 months. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
　比較例（５）：カレールウ（ｖ）
５－１：製法
　表１７の比較例（５）に示す各食品材料を用いて、実施例（１）と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example (5): Carreau (v)
5-1: Production method Using the food materials shown in Comparative Example (5) of Table 17, curry roux was prepared in the same manner as in Example (1). The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　５－２：評価
（１）カレーソース
　実施例（１）と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。一方、得られたカレーソースにおいては、酢酸の風味が感じられた。 5-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example (1). This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. On the other hand, the flavor of acetic acid was felt in the obtained curry sauce.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例（１）と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。
Figure JPOXMLDOC01-appb-T000017
 The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
Figure JPOXMLDOC01-appb-T000017
　表１７に示すように、実施例（１）及び（２）に示すカレーソースは、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、滑らかでとろみのある粘性ソースであった。また、実施例（１）及び（２）に示すカレーソースにおいては、菌の増殖は認められず高い微生物安全性を有し、且つ、添加した抗菌成分である酢酸によってソースの風味が損なわれることはなかった。 As shown in Table 17, the curry sauce shown in Examples (1) and (2) is a smooth and thick viscous sauce that is quickly and uniformly dispersed in warm water during cooking and develops viscosity. It was. In addition, in the curry sauces shown in Examples (1) and (2), the growth of bacteria is not observed, the microorganism has high microbial safety, and the flavor of the sauce is impaired by acetic acid as an added antibacterial component. There was no.
　これに対して、比較例（１）のカレーソースは、高温での加熱殺菌の影響により、加熱調理のときに温水に速やかに分散せずに加熱されるに伴いダマが発生した。また、比較例（２）～（４）のカレーソースは、微生物安全性が不十分であり、菌の増殖は認められた。さらに、比較例（５）のカレーソースは、添加した酢酸によってソースの風味が損なわれていた。 On the other hand, the curry sauce of Comparative Example (1) was affected by heat sterilization at a high temperature, and when the food was cooked without being quickly dispersed in warm water, lumps were generated. In addition, the curry sauces of Comparative Examples (2) to (4) were insufficient in microbial safety, and the growth of bacteria was observed. Furthermore, in the curry sauce of Comparative Example (5), the flavor of the sauce was impaired by the added acetic acid.
・各種形態の食品組成物への応用
実施例（３）：ベシャメルソースの素
３－１：製法
　表１８に示す＜調味加熱配合＞の各食品材料を攪拌混合しながら、混合物の温度が９５℃に達するまで加熱調理し、続いて、８０℃まで冷却した。次に、表１８に示す＜澱粉液配合＞の各食品材料を撹拌混合しながら、混合物の温度が８０℃に達するまで加熱調理した。次に＜仕上げ配合＞により、調味加熱配合、澱粉液配合及び酢酸を撹拌混合してベシャメルソースの素を調製し、柔軟性のパウチ状容器に８０℃で充填密封し、容器入りベシャメルソースの素を得た。
Figure JPOXMLDOC01-appb-T000018
 Application Example (3) to Various Forms of Food Composition: Bechamel Sauce Element 3-1: Manufacturing Method While stirring and mixing each food material of <seasoned heat blending> shown in Table 18, the temperature of the mixture is 95 ° C. Was cooked until the temperature reached, followed by cooling to 80 ° C. Next, each food material of <starch liquid formulation> shown in Table 18 was cooked while stirring and mixing until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending and acetic acid are stirred and mixed to prepare a bechamel sauce base, which is filled and sealed in a flexible pouch-shaped container at 80 ° C. Got.
Figure JPOXMLDOC01-appb-T000018
　６－２：評価
（１）ベシャメルソース
　上記実験１の実施例６と同様の方法でベシャメルソースを作った。このベシャメルソースの素は、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、得られたベシャメルソースは滑らかでとろみのあるものであった。 6-2: Evaluation (1) Bechamel sauce A bechamel sauce was prepared in the same manner as in Example 6 of Experiment 1. This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.
　（２）保存性
　容器入りベシャメルソースの素を３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The element of the vessel-filled bechamel sauce was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.
　実施例（１）と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該ベシャメルソースの素の外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example (1). Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.
　上記実施例（３）の各食品組成物の配合と、評価結果を次表に示す。
Figure JPOXMLDOC01-appb-T000019
 The composition of each food composition of the above Example (3) and the evaluation results are shown in the following table.
Figure JPOXMLDOC01-appb-T000019
　表１９に示すように、実施例（３）に示すソースは、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、滑らかでとろみのある粘性ソースであった。また、実施例（３）に示すソースにおいては、菌の増殖は認められず高い微生物安全性を有し、且つ、添加した抗菌成分である酢酸によってソースの風味が損なわれることはなかった。 As shown in Table 19, the sauce shown in Example (3) was a smooth and thick viscous sauce that quickly and uniformly dispersed in warm water during cooking and developed viscosity. Moreover, in the sauce shown in Example (3), the growth of bacteria was not recognized, and it had high microbial safety, and the flavor of the sauce was not impaired by acetic acid as an added antibacterial component.
　＜実験３：アリルイソチオシアネートを含む容器入り食品組成物の製造＞
実施例［１］：カレールウ（Ｉ）
１－１：製法
　表２０の実施例［１］に示す各食品材料（ただし、澱粉とアリルイソチオシアネートを除く）を攪拌混合しながら、混合物の温度が９５℃に達するまで加熱調理し、続いて、７０℃まで冷却した後、澱粉とアリルイソチオシアネートを混合してカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 <Experiment 3: Production of Food Composition in Container Containing Allyl Isothiocyanate>
Example [1]: Carreau (I)
1-1: Manufacturing method Each food material shown in Example [1] of Table 20 (excluding starch and allyl isothiocyanate) is stirred and mixed until the temperature of the mixture reaches 95 ° C., followed by After cooling to 70 ° C., starch and allyl isothiocyanate were mixed to prepare curry roux. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　１－２：評価
（１）カレーソース
　上記実験１の実施例１と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アリルイソチオシアネートの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 1-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example 1 of Experiment 1 above. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.
　（２）保存性
　容器入り液状またはペースト状食品組成物を３５℃、３０℃、及び２５℃でそれぞれ１年間保管し、２週間後、１カ月後、２カ月後、３カ月後、６カ月後、９カ月後、及び１年後に、風味および外観（分離の有無）、一般生菌・真菌類の増殖の確認を行った。 (2) Preservability Containerized liquid or pasty food compositions are stored for 1 year at 35 ° C, 30 ° C and 25 ° C, respectively, 2 weeks later, 1 month later, 2 months later, 3 months later, 6 months later After 9 months and 1 year, the flavor and appearance (presence / absence of separation) and growth of general viable bacteria and fungi were confirmed.
　一般生菌・真菌類の増殖確認は、液状またはペースト状食品組成物を適宜希釈し、培地と混合し固化させ、一般生菌は２５℃で２日間、真菌類は３０℃で５日間培養したのちに菌数カウントを行い、増殖の有無を確認した。 Confirmation of the growth of general viable fungi and fungi was carried out by appropriately diluting the liquid or pasty food composition, mixing with a medium and solidifying, and cultivating the general viable bacteria at 25 ° C. for 2 days and the fungi at 30 ° C. for 5 days. Later, the number of bacteria was counted to confirm the presence or absence of growth.
　一般生菌の増殖確認は、３５℃で保管した液状またはペースト状食品組成物を適宜希釈し、標準寒天培地（日水製薬製）と混合し固化させ、３５℃で２日間培養したのちに菌数カウントを行い、増殖の有無を確認した。 Confirmation of the growth of general viable bacteria is achieved by appropriately diluting a liquid or pasty food composition stored at 35 ° C., mixing with a standard agar medium (manufactured by Nissui Pharmaceutical), solidifying, and culturing at 35 ° C. for 2 days. Counting was performed to confirm the presence or absence of proliferation.
　真菌類の増殖確認は、３０℃と２５℃で保管した液状またはペースト状食品組成物をそれぞれ適宜希釈し、３０℃で保管したものは麦芽寒天培地（日水製薬製）と混合し固化させ３０℃で５日間培養したのちに菌数カウントを行い、２５℃で保管したものはＤＧ－１８寒天基礎培地（ＯＸＯＩＤ社製）に塗抹し２５℃で７日間培養したのちに菌数カウントを行い、増殖の有無を確認した。 For confirmation of fungal growth, liquid or pasty food compositions stored at 30 ° C. and 25 ° C. are appropriately diluted, and those stored at 30 ° C. are mixed with a malt agar medium (manufactured by Nissui Pharmaceutical) and solidified. After culturing at 5 ° C. for 5 days, the number of bacteria was counted, and those stored at 25 ° C. were smeared on DG-18 agar basic medium (manufactured by OXOID), cultured at 25 ° C. for 7 days, and then counted. The presence or absence of proliferation was confirmed.
　当該カレーソースの素は、一年間の保管にわたり、外観及び風味において異常はみられず、微生物の増殖は認められなかった。 The raw curry sauce was not abnormal in appearance and flavor over the course of one year, and no growth of microorganisms was observed.
　実施例［２］：カレールウ（ＩＩ）
２－１：製法
　表２０の実施例［２］に示す各食品材料を用いて、実施例［１］と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、中心温度が８０℃で１分間加熱殺菌を行い、容器入りカレールウを得た。 Example [2]: Carreau (II)
2-1: Production method Using the food materials shown in Example [2] of Table 20, curry roux was prepared in the same manner as in Example [1]. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and heat sterilized at a central temperature of 80 ° C. for 1 minute, to obtain a curry roux in a container.
　２－２：評価
（１）カレーソース
　実施例［１］と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アリルイソチオシアネートの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例［１］と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
　比較例［１］：カレールウ（ｉ）
１－１：製法
　表２０の比較例［１］に示す各食品材料を用いて、実施例［１］と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、中心温度が９５℃で１分間加熱殺菌を行い、容器入りカレールウを得た。 Comparative Example [1]: Carreau (i)
1-1: Production method Using each food material shown in Comparative Example [1] in Table 20, curry roux was prepared in the same manner as in Example [1]. The obtained curry roux was filled and sealed in a flexible bottle-shaped container, and sterilized by heating at a central temperature of 95 ° C. for 1 minute, to obtain a curry roux in a container.
　１－２：評価
（１）カレーソース
　実施例［１］と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散せず、ダマができてしまった。一方、得られたカレーソースにおいて、アリルイソチオシアネートの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 1-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux did not disperse quickly and uniformly in the water during cooking, resulting in lumps. On the other hand, in the obtained curry sauce, the flavor and strong saltiness of allyl isothiocyanate were not felt, and the spice smell was good and the flavor was good.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれの恒温槽に保管した。 (2) Preservability The container rails were stored at 35 ° C., 30 ° C., and 25 ° C. in respective thermostats.
　実施例［１］と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
　比較例［２］：カレールウ（ｉｉ）
２－１：製法
　表２０の比較例［２］に示す各食品材料を用いて、実施例［１］と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example [2]: Carreau (ii)
2-1: Production method Using the food materials shown in Comparative Example [2] in Table 20, curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　２－２：評価
（１）カレーソース
　実施例［１］と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アリルイソチオシアネートの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 2-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例［１］と同様の方法で菌の増殖の有無を確認した。その結果、２週間で菌の増殖が認められた。また、当該カレールウの外観は、内容物の分離が見られた。 The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. As a result, bacterial growth was observed in 2 weeks. Moreover, separation of the contents was seen in the appearance of the Carreau.
　比較例［３］：カレールウ（ｉｉｉ）
３－１：製法
　表２０の比較例［３］に示す各食品材料を用いて、実施例［１］と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example [3]: Carreau (iii)
3-1: Production method Using the food materials shown in Comparative Example [3] in Table 20, curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　３－２：評価
（１）カレーソース
　実施例［１］と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アリルイソチオシアネートの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 3-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例［１］と同様の方法で菌の増殖の有無を確認した。その結果、１カ月で菌（カビ）の増殖が認められた。また、当該カレールウの外観は、液面にカビの増殖が見られた。 The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
　比較例［４］：カレールウ（ｉｖ）
４－１：製法
　表２０の比較例［４］に示す各食品材料を用いて、実施例［１］と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example [4]: Carreau (iv)
4-1: Production method Using each food material shown in Comparative Example [4] in Table 20, curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　４－２：評価
（１）カレーソース
　実施例［１］と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。また、得られたカレーソースにおいて、アリルイソチオシアネートの風味や強い塩味は感じられず、スパイスの香り立ちが良く良好な風味を有するものであった。 4-2: Evaluation (1) Curry Sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. Moreover, in the obtained curry sauce, the flavor and strong salty taste of allyl isothiocyanate were not felt, and the spice smell was good and had a good flavor.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例［１］と同様の方法で菌の増殖の有無を確認した。その結果、１カ月で菌（カビ）の増殖が認められた。また、当該カレールウの外観は、液面にカビの増殖が見られた。 The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. As a result, the growth of fungi was observed in one month. In addition, the appearance of the curly roux showed mold growth on the liquid surface.
　比較例［５］：カレールウ（ｖ）
５－１：製法
　表２０の比較例［５］に示す各食品材料を用いて、実施例［１］と同様の方法でカレールウを調製した。得られたカレールウを柔軟性のあるボトル状容器に充填密封し、容器入りカレールウを得た。 Comparative Example [5]: Carreau (v)
5-1: Production method Using the food materials shown in Comparative Example [5] of Table 20, a curry roux was prepared in the same manner as in Example [1]. The obtained carreux was filled and sealed in a flexible bottle-shaped container to obtain a carerou containing the container.
　５－２：評価
（１）カレーソース
　実施例［１］と同様の方法でカレーソースを作った。このカレールウは、加熱調理のときに水に速やか且つ均一に分散して粘度を発現し、得られたカレーソースは滑らかでとろみのあるものであった。一方、得られたカレーソースにおいては、アリルイソチオシアネートの風味が感じられた。 5-2: Evaluation (1) Curry sauce Curry sauce was prepared in the same manner as in Example [1]. This curry roux was rapidly and uniformly dispersed in water during cooking to develop a viscosity, and the curry sauce obtained was smooth and thick. On the other hand, the flavor of allyl isothiocyanate was felt in the obtained curry sauce.
　（２）保存性
　容器入りカレールウを３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The container rails were stored in a thermostat at 35 ° C, 30 ° C, and 25 ° C, respectively.
　実施例［１］と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該カレールウの外観及び風味において異常はみられなかった。
Figure JPOXMLDOC01-appb-T000020
 The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. In addition, no abnormality was observed in the appearance and flavor of the curry roux.
Figure JPOXMLDOC01-appb-T000020
　表２０に示すように、実施例［１］及び［２］に示すカレーソースは、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、滑らかでとろみのある粘性ソースであった。また、実施例［１］及び［２］に示すカレーソースにおいては、菌の増殖は認められず高い微生物安全性を有し、且つ、添加した抗菌成分であるアリルイソチオシアネートによってソースの風味が損なわれることはなかった。 As shown in Table 20, the curry sauces shown in Examples [1] and [2] are smooth and thick viscous sauces that are quickly and uniformly dispersed in warm water during cooking to develop viscosity. It was. In addition, in the curry sauces shown in Examples [1] and [2], the growth of the bacteria is not observed, the microorganism has high microbial safety, and the flavor of the sauce is impaired by allyl isothiocyanate which is an added antibacterial component. It was never done.
　これに対して、比較例［１］のカレーソースは、高温での加熱殺菌の影響により、加熱調理のときに温水に速やかに分散せずに加熱されるに伴いダマが発生した。また、比較例［２］～［４］のカレーソースは、微生物安全性が不十分であり、菌の増殖が認められた。さらに、比較例［５］のカレーソースは、添加したアリルイソチオシアネートによってソースの風味が損なわれていた。 In contrast, the curry sauce of Comparative Example [1] was affected by heat sterilization at a high temperature, and when the food was cooked without being quickly dispersed in warm water, fouling occurred. In addition, the curry sauces of Comparative Examples [2] to [4] had insufficient microbial safety, and the growth of bacteria was observed. Furthermore, in the curry sauce of Comparative Example [5], the flavor of the sauce was impaired by the added allyl isothiocyanate.
　・各種形態の食品組成物への応用
実施例［３］：ベシャメルソースの素
３－１：製法
　表２１に示す＜調味加熱配合＞の各食品材料を攪拌混合しながら、混合物の温度が９５℃に達するまで加熱調理し、続いて、８０℃まで冷却した。次に、表２１に示す＜澱粉液配合＞の各食品材料を撹拌混合しながら、混合物の温度が８０℃に達するまで加熱調理した。次に＜仕上げ配合＞により、調味加熱配合、澱粉液配合及びアリルイソチオシアネートを撹拌混合してベシャメルソースの素を調製し、柔軟性のパウチ状容器に８０℃で充填密封し、容器入りベシャメルソースの素を得た。
Figure JPOXMLDOC01-appb-T000021
 Application Example [3] to Various Forms of Food Composition: Bechamel Sauce Element 3-1: Manufacturing Method While stirring and mixing each food material of <seasoned heat blending> shown in Table 21, the temperature of the mixture is 95 ° C. Was cooked until the temperature reached, followed by cooling to 80 ° C. Next, while cooking and mixing each food material of <starch liquid formulation> shown in Table 21, the mixture was cooked until the temperature of the mixture reached 80 ° C. Next, according to <Finishing Blending>, seasoning blending, starch blending, and allyl isothiocyanate are stirred and mixed to prepare a base of bechamel sauce. I got the element.
Figure JPOXMLDOC01-appb-T000021
　３－２：評価
（１）ベシャメルソース
　上記実験１の実施例６と同様の方法でベシャメルソースを作った。このベシャメルソースの素は、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、得られたベシャメルソースは滑らかでとろみのあるものであった。 3-2: Evaluation (1) Bechamel sauce A bechamel sauce was prepared in the same manner as in Example 6 of Experiment 1 above. This element of bechamel sauce was quickly and uniformly dispersed in warm water during cooking to develop viscosity, and the resulting bechamel sauce was smooth and thick.
　（２）保存性
　容器入りベシャメルソースの素を３５℃、３０℃、及び２５℃でそれぞれ恒温槽に保管した。 (2) Preservability The element of the vessel-filled bechamel sauce was stored in a thermostatic bath at 35 ° C., 30 ° C., and 25 ° C., respectively.
　実施例［１］と同様の方法で菌の増殖の有無を確認した。一年間の保管にわたり、微生物の増殖は認められなかった。また、当該ベシャメルソースの素の外観及び風味において異常はみられなかった。 The presence or absence of bacterial growth was confirmed by the same method as in Example [1]. Over one year of storage, no microbial growth was observed. Further, no abnormality was observed in the appearance and flavor of the bechamel sauce.
　上記実施例［３］の各食品組成物の配合と、評価結果を次表に示す。
Figure JPOXMLDOC01-appb-T000022
 The formulation of each food composition of Example [3] and the evaluation results are shown in the following table.
Figure JPOXMLDOC01-appb-T000022
　表２２に示すように、実施例［３］に示すソースは、加熱調理のときに温水に速やか且つ均一に分散して粘度を発現し、滑らかでとろみのある粘性ソースであった。また、実施例［３］に示すソースにおいては、菌の増殖は認められず高い微生物安全性を有し、且つ、添加した抗菌成分であるアリルイソチオシアネートによってソースの風味が損なわれることはなかった。 As shown in Table 22, the sauce shown in Example [3] was a smooth and thick viscous source that rapidly and uniformly dispersed in warm water during cooking and developed viscosity. In addition, in the sauce shown in Example [3], the growth of the bacteria was not observed, the microorganisms had high microbial safety, and the flavor of the sauce was not impaired by the added antibacterial component, allyl isothiocyanate. .
　本発明は、カレールウやソースなどの食品の製造分野において利用できる。 The present invention can be used in the field of manufacturing foods such as curry roux and sauce.
　本明細書で引用した全ての刊行物、特許および特許出願をそのまま参考として本明細書にとり入れるものとする。 All publications, patents and patent applications cited in this specification shall be incorporated into the present specification as they are.

Claims (7)

  1. 　α化していない澱粉、糖質、水、及び抗菌成分を含有する容器入り液状又はペースト状食品組成物であって、水分活性が０．８４以下であり、かつ、水分量が４０重量％以下であることを特徴とする、容器入り液状又はペースト状食品組成物。 A liquid or paste-like food composition containing a non-α-ized starch, saccharide, water, and an antibacterial component, having a water activity of 0.84 or less and a water content of 40% by weight or less A liquid or pasty food composition in a container, characterized in that it exists.
  2. 　抗菌成分がアルコールであり、該アルコールを０．３～３．０重量％の割合で含有する、請求項１に記載の容器入り液状又はペースト状食品組成物。 The liquid or pasty food composition in a container according to claim 1, wherein the antibacterial component is alcohol and the alcohol is contained in a proportion of 0.3 to 3.0% by weight.
  3. 　抗菌成分が酢酸であり、該酢酸を０．１～３．０重量％の割合で含有する、請求項１に記載の容器入り液状又はペースト状食品組成物。 2. The liquid or pasty food composition in a container according to claim 1, wherein the antibacterial component is acetic acid and the acetic acid is contained in a proportion of 0.1 to 3.0% by weight.
  4. 　抗菌成分がアリルイソチオシアネートであり、該アリルイソチオシアネートを０．００１～０．１重量％の割合で含有する、請求項１に記載の容器入り液状又はペースト状食品組成物。 The liquid or pasty food composition in a container according to claim 1, wherein the antibacterial component is allyl isothiocyanate, and the allyl isothiocyanate is contained in a proportion of 0.001 to 0.1% by weight.
  5. 　容器入り液状又はペースト状組成物中の水分に対する糖質の割合が６０重量％以上である、請求項１～４のいずれか１項に記載の容器入り液状又はペースト状食品組成物。 5. The liquid or pasty food composition in a container according to any one of claims 1 to 4, wherein a ratio of sugar to water in the liquid or pasty composition in the container is 60% by weight or more.
  6. 　Ｂ型粘度計によって測定される２５℃における粘度が、１０００００mPa・ｓ以下であることを特徴とする、請求項１～５のいずれか１項に記載の容器入り液状又はペースト状食品組成物。 6. The liquid or pasty food composition in a container according to any one of claims 1 to 5, wherein the viscosity at 25 ° C. measured by a B-type viscometer is 100000 mPa · s or less.
  7. 　中心温度が６０～９０℃に達するように加熱殺菌処理されている、請求項１～６のいずれか１項に記載の容器入り液状又はペースト状食品組成物。 The liquid or paste-like food composition in a container according to any one of claims 1 to 6, which has been heat sterilized so that the center temperature reaches 60 to 90 ° C.
PCT/JP2013/075560 2012-09-21 2013-09-20 Liquid, paste or frozen food composition packaged in container, and method for producing said composition WO2014046258A1 (en)

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JP2012208895A JP6053420B2 (en) 2012-09-21 2012-09-21 Liquid or pasty food composition in a container
JP2012208559A JP6033020B2 (en) 2012-09-21 2012-09-21 Frozen food composition in a container
JP2012-208895 2012-09-21
JP2012-208559 2012-09-21
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