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Composition in container, use thereof, and processed food in container

A composition and container packaging technology, applied in the directions of food ingredients, food ingredients as odor modifiers, applications, etc., can solve problems such as high content and inability to use, and achieve the effects of improving flavor, improving palatability, and inhibiting fishy odor.

Pending Publication Date: 2022-06-07
KIKKOMAN CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, thick soy sauce has the problem of being unusable due to the high content of isobutanol, n-butanol, and isoamyl alcohol, which causes a cooking smell.

Method used

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  • Composition in container, use thereof, and processed food in container
  • Composition in container, use thereof, and processed food in container
  • Composition in container, use thereof, and processed food in container

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0269] Example 1 Evaluation of cooking odor inhibition based on phenethyl acetate (1)

[0270] [1-1. Preparation of liquid seasoning]

[0271] 1 g of 98% pure phenethyl acetate (Sigma-Aldrich Co. LLC.) was added to a 100 ml volumetric flask, and the volume was adjusted to the mark with 95% ethanol to prepare a phenethyl acetate stock solution (1 g / 100 ml). Next, the phenethyl acetate solution added to each test seasoning was unified to 100 μl, and the phenethyl acetate stock solution was diluted with water so that the phenethyl acetate content with respect to the soy sauce became a predetermined concentration to prepare each phenethyl acetate solution. .

[0272] Each test seasoning liquid was prepared by mixing soy sauce and phenethyl acetate solution in the compounding quantity shown to following Table 1A. It should be noted that the soy sauce used was "Kanji Select Maru soybean soy sauce" (HEMF 30 ppm or more; Nippon Kikkoman Co., Ltd.) in which phenylethyl acetate was ...

example 2

[0290] Example 2 Evaluation of cooking odor inhibition based on phenethyl acetate (2)

[0291] [2-1. Preparation of liquid seasoning]

[0292] In the same manner as in Example 1, each test seasoning liquid was prepared by mixing soy sauce, sugar, kelp extract, and phenethyl acetate solution in the compounding amounts shown in Table 3A below, and adjusting to 100 g as a whole with water, followed by retort sterilization. (121.1°C, 10 minutes (Fo value 10)). In addition, the kelp extract used was "Kobukon Hidaka P" (Japan Kikkoman Food Co., Ltd.).

[0293] [Table 3A]

[0294]

[0295] [2-2. Sensory evaluation results]

[0296] In the same manner as in Example 1, the sensory evaluation was performed after the test seasoning liquids 10 to 12 were retorted and sterilized. The results are shown in Table 4A.

[0297] [Table 4A]

[0298]

[0299]

[0300] As shown in Table 4A, it was found that by including phenylethyl acetate, even when other seasoning components such ...

example 3

[0302] Example 3 Heating cooking test using test seasoning liquid

[0303] [3-1. Preparation of liquid seasoning]

[0304] In the same manner as in Example 1, ground beef, sugar, water, soy sauce, and phenethyl acetate solution were mixed in the compounding amounts shown in Table 5A below to prepare each test seasoning liquid. Here, in the test seasoning liquid 13, all components were mixed, filled in an aluminum bag, and subjected to retort sterilization (121.1° C., 10 minutes (Fo value 10)). The test seasoning liquids 14 to 17 were filled with ingredients such as ground beef, sugar, and water, as well as soy sauce and phenethyl acetate solution, into two aluminum bags, respectively. The aluminum bag of the test seasoning liquid 17 filled with soy sauce and phenethyl acetate solution was used for non-retort sterilization (85° C., 5 minutes (Fo value 0.00126)), and the aluminum bags of the other test seasoning liquids 14 to 17 were used for retort sterilization.

[0305] [...

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Abstract

The purpose of the present invention is to provide: a container-packed composition in which a heat-deteriorated odor, such as a cooking odor based on food materials such as soy sauce, meat, and soy protein contained therein, is reduced; a processed food using the composition; a method for producing the processed food; and a composition for suppressing the peculiar smell of meat, regardless of the type of meat, and improving the flavor of meat so that people can feel the delicious taste of meat. The purpose can be achieved by: a composition in a container, which contains at least one food material selected from the group consisting of seasoning components, vegetables, meats, and aquatic animals, and which has a phenethyl acetate content of 1.0 ppb or more but less than 1,000 ppb; and a composition contained in a container, the composition containing animal meat and having a phenethyl acetate content of 1 ppb or more and less than 1,500 ppb.

Description

technical field [0001] The present invention relates to a container-packed composition, a processed food using the composition, a method for producing the processed food, and a container-packed processed food. Background technique [0002] A method of filling and sealing a heat-resistant container such as a bag with food or seasoning, and performing a retort sterilization treatment with a retort device is widely used. The retort sterilization method is a method of sterilizing by pressurizing and heating at a high temperature exceeding 100°C. As a conventional retort sterilization method, the following methods can be mentioned: the container is placed in the retort tank, the temperature of the retort tank is raised to about 120°C by using a heat medium such as steam and hot water, and 120°C is applied to the central part of the food inside the container. It is sterilized by pressurizing and heating in the state of 4 minutes of ℃ of the same or more heat. [0003] If it is u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/40A23L17/00A23L19/00A23L27/20A23L27/21A23L27/50A23L29/00
CPCA23L13/72A23L13/428A23L17/00A23L27/204A23L27/21A23L27/50A23L19/00A23L29/045A23V2002/00A23V2200/15A23V2250/5488A23V2250/202A23V2250/0604A23L13/00A23L17/40A23L3/10A23L5/27A23B4/005A23B4/12A23B4/20A23L3/3526
Inventor 冈村岳井之本也寸志国武友里
Owner KIKKOMAN CORP
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