WO2014046258A1 - Composition d'aliment liquide, de pâte ou congelé emballée dans un récipient, et procédé de production de ladite composition - Google Patents

Composition d'aliment liquide, de pâte ou congelé emballée dans un récipient, et procédé de production de ladite 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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Prior art keywords
starch
container
sauce
food composition
curry
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PCT/JP2013/075560
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English (en)
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
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ハウス食品グループ本社株式会社
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Priority claimed from JP2012208559A external-priority patent/JP6033020B2/ja
Priority claimed from JP2012208895A external-priority patent/JP6053420B2/ja
Priority claimed from JP2012221453A external-priority patent/JP5951436B2/ja
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/zh
Publication of WO2014046258A1 publication Critical patent/WO2014046258A1/fr
Priority to HK15107870.3A priority patent/HK1207262A1/xx

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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

La présente invention concerne une composition d'aliment liquide ou de pâte, emballée dans un récipient, et un procédé de production de ladite composition d'aliment. Ladite composition d'aliment présente une haute sécurité microbienne et/ou ne durcit pas entièrement, même lorsqu'elle est congelée, et peut se disperser uniformément et rapidement dans l'eau ou l'eau chaude à laquelle la composition d'aliment a été ajoutée. De plus, la composition d'aliment mentionnée ci-dessus confère une viscosité à l'aliment chauffé et cuit final.
PCT/JP2013/075560 2012-09-21 2013-09-20 Composition d'aliment liquide, de pâte ou congelé emballée dans un récipient, et procédé de production de ladite composition WO2014046258A1 (fr)

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CN201380049256.5A CN104661540B (zh) 2012-09-21 2013-09-20 容器装液态或糊状或者速冻食品组合物及其制造方法
HK15107870.3A HK1207262A1 (en) 2012-09-21 2015-08-14 Liquid, paste or frozen food composition packaged in container, and method for producing said composition

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JP2012208559A JP6033020B2 (ja) 2012-09-21 2012-09-21 容器入り冷凍食品組成物
JP2012-208895 2012-09-21
JP2012-208559 2012-09-21
JP2012208895A JP6053420B2 (ja) 2012-09-21 2012-09-21 容器入り液状又はペースト状食品組成物
JP2012221453A JP5951436B2 (ja) 2012-10-03 2012-10-03 容器入り液状又はペースト状食品組成物の製造方法
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