Method of producing thermally sterilized source with ingredient

Abstract

To provide a method of producing a thermally sterilized source with ingredients which is rich in an original flavor(s) of meat and / or seafood.SOLUTION: Provided is a thermally sterilized source with ingredients including: mashing meat and / or seafood into a paste and preparing the paste-like material including the impasted meat and / or seafood (1); preparing a source including the paste-like material (2); filling a container with the source and meat and / or seafood ingredients and sealing it (3); and thermally sterilizing the source with ingredients filled in the sealed container (4).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a heat-sterilized sauce containing ingredients. [Background technology]

[0002] A method for producing a retort food having a flavor similar to that of food cooked at home, that is, a mellow and mild flavor, and a method for producing a heat-sterilized sauce containing ingredients is known (JP Patent Publication No. 2003-52340). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2003-52340 A Summary of the Invention [Problem to be solved by the invention]

[0004] Specifically, the above-mentioned production method produces a retort curry having a mellow and gentle flavor, similar to that of homemade curry obtained by cooking a solid roux. However, it has been found that when a sauce containing meat and / or seafood ingredients is heat-sterilized, the original flavor of the meat and / or seafood ingredients is lost. The present invention aims to provide a method for producing a heat-sterilized sauce containing ingredients that is rich in the original flavor of the meat and / or seafood ingredients. [Means for solving the problem]

[0005] The present inventors have found that by adding ground meat and / or seafood to a sauce, it is possible to produce a heat-sterilized sauce containing ingredients that is rich in the original flavor of the meat and / or seafood ingredients. [1] A step (1) of preparing a paste-like material containing meat and / or seafood by grinding the meat and / or seafood into a paste; (2) preparing a sauce containing the paste; (3) filling and sealing the sauce and meat and / or seafood ingredients in a container; and (4) subjecting the ingredient-containing sauce filled and sealed in a container to a heat sterilization treatment. A method for producing a heat-sterilized sauce containing ingredients. [2] The manufacturing method according to [1] above, wherein step (3) is a step of mixing the ingredients with the sauce and then filling and sealing the mixture in a container. [3] The method for producing the above [1] or [2], wherein step (1) is a step of preparing a paste-like material by mixing meat and / or seafood with water and grinding the mixture to form a paste. Effect of the Invention

[0006] According to the present invention, it is possible to produce a heat-sterilized sauce containing ingredients that is rich in the original flavor of the meat and / or seafood ingredients. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] The method for producing a heat-sterilized ingredient-containing sauce of the present invention is characterized by comprising the following steps: A step (1) of preparing a paste-like material containing meat and / or seafood by grinding the meat and / or seafood into a paste. A step (2) of preparing a sauce containing the paste-like material. Step (3) of filling and sealing the sauce and meat and / or seafood ingredients into a container. (4) A process of heat sterilizing the sauce containing ingredients that has been filled and sealed in a container. The heat-sterilized sauce containing ingredients is a sauce containing ingredients that has been heat-sterilized and sealed in a container (such as a retort pouch or a resin pouch). Preferably, the heat sterilization treatment is a retort sterilization treatment.

[0008] Meats include, but are not limited to, beef, pork, chicken, lamb, duck, boar, deer, etc. Preferably, the meats are beef, pork, or chicken. Examples of seafood include, but are not limited to, white fish (such as cod, sea bream, sea bass, and salmon), red fish (such as tuna, bonito, and mackerel), shrimp, squid, octopus, and scallops. Preferably, the seafood is white fish, shrimp, or scallops. The preparation of a paste-like material containing meat and / or seafood is carried out by grinding the meat and / or seafood to make a paste. The meat and / or seafood may be mixed with water and / or other raw materials and ground to make a paste. The paste-like material may contain fats and oils, vegetables, dairy products, emulsifiers, and the like. The fats and oils may be natural fats and oils, or processed fats and oils. For example, the fats and oils may be selected from vegetable fats and oils such as rapeseed oil, soybean oil, corn oil, olive oil, sunflower seed oil, cottonseed oil, peanut oil, safflower oil, palm oil, sesame oil, linseed oil, perilla oil, coconut oil, grape seed oil, avocado oil, and rice oil; animal fats and oils such as beef tallow (lard), lard (lard), fish oil, butter, and ghee; processed fats and oils such as diacylglycerol and margarine; and mixtures of two or more of these fats and oils. Vegetables include, but are not limited to, onions, carrots, celery, tomatoes, potatoes, sweet potatoes, burdock, lily root, radish, lotus root, asparagus, spinach, Chinese cabbage, cabbage, pumpkin, eggplant, green pepper, paprika, okra, broccoli, etc., and may be used alone or in combination of two or more. Dairy products include, but are not limited to, milk, fresh cream, cheese, yogurt, etc., and may be used alone or in combination of two or more. Emulsifiers include, but are not limited to, commercially available ones, and may be used alone or in combination of two or more. The content of meat and / or seafood in the paste-like material can be 0.1 to 100% by mass, preferably 5 to 50% by mass, and particularly preferably 10 to 20% by mass. The content of meat and / or seafood in the paste-like material relative to the entire sauce is not particularly limited, but is preferably 0.1 to 20% by mass, and particularly preferably 1 to 10% by mass. The ratio of meat and / or seafood in the paste-like material contained in the entire sauce to meat and / or seafood as ingredients is 0.01 to 2:1, and preferably 0.1 to 1:1. The method of grinding to form a paste is not limited. Examples of the equipment to be used include a grinder. Commercially available grinders, such as the Comitrol Processor (Urschel Laboratories, Inc.), can be used.

[0009] The preparation of the sauce containing the paste-like material is not limited as long as the desired sauce can be obtained. When preparing the sauce, the paste-like material may be mixed with other ingredients to prepare the sauce within the scope of the present disclosure. The other ingredients may be selected from ingredients used in general sauces. The other ingredients include ingredients, seasonings, oils and fats, thickeners, emulsifiers, dairy products, flavorings, and water. The ingredients include vegetables, fruits, beans, mushrooms, meat, seafood, and cheese. The seasonings include salt (e.g., sodium chloride), sugars (e.g., sugar), extracts (e.g., pork extract), soy sauce, and sauce. Examples of sauces include, but are not limited to, curry, stew, hayashi rice sauce, hash brown, chowder, noodle sauces such as pasta, soups, sauces for stir-fry dishes such as stir-fried meat and vegetables and twice-cooked pork, and various other sauces.

[0010] The sauce is filled and sealed in a container together with meat and / or seafood ingredients. The meat and / or seafood ingredients may be mixed with the sauce and then filled and sealed in a container. The meat and / or seafood ingredients may be the same as the paste meat and / or seafood contained in the sauce, may be partially the same, or may be different. Examples of containers for filling and sealing the sauce containing ingredients include, but are not limited to, containers made of various metals, synthetic resins, paper, etc. The containers are preferably ones in which the sealed food composition can be heated directly in a microwave oven or the like and eaten. Examples of such containers include containers made of microwave-transparent synthetic resins, paper, etc.

[0011] The heat sterilization treatment of the sauce containing ingredients is not particularly limited, and examples of the conditions for the heat sterilization treatment include a temperature of 85 to 140° C. for 3 to 30 minutes, and more preferably a temperature of 110 to 140° C. for 3 to 30 minutes.

[0012] The present disclosure will be described below based on examples. However, the present disclosure is not limited to the following examples. The following technical matters may be appropriately modified within the scope of the present disclosure. EXAMPLES

[0013] Example 1 The paste-like product obtained by grinding the composition described in the "Paste-like product" in Table 1 with a Comitrol processor was combined with the composition described in "Others" and heated to 95°C while stirring, and then heated for 5 minutes while maintaining the temperature at 95°C. Based on the mass of the resulting mixture, hot water was added to the mixture to replenish the water lost by evaporation, and carbonara sauce was obtained. 90g of carbonara sauce was placed in a retort pouch, and then 10g of bacon (1.5cm square) was added as an ingredient, and the retort pouch was sealed. The retort pouch was placed in a retort sterilizer, and the carbonara sauce in the retort pouch was sterilized at 120°C for 20 minutes. After sterilization, the retort pouch was left to stand at room temperature overnight. After standing, a sensory test described below was performed.

[0014] Comparative Example 1 A heat-sterilized sauce containing ingredients was produced in the same manner as in Example 1, except that bacon was added as an ingredient (1.5 cm square) instead of adding bacon in the preparation of the paste-like material. After sterilization, the retort pouch was left to stand at room temperature overnight. After standing, a sensory test described below was carried out.

[0015] Comparative Example 2 A heat-sterilized sauce containing ingredients was produced in the same manner as in Example 1, except that bacon (1.5 cm) was added as an ingredient instead of adding bacon in the preparation of the paste-like material, and that the retort pouch was sealed and left to stand overnight in a refrigerator without sterilization. After standing, a sensory test described below was carried out.

[0016] Comparative Example 3 A heat-sterilized sauce containing ingredients was produced in the same manner as in Example 1, except that bacon was not added in the preparation of the paste-like material, and bacon extract was added as an additional ingredient. After sterilization, the retort pouch was left to stand at room temperature overnight. After standing, a sensory test described below was performed.

[0017] (Sensory test) The retort pouches were heated in boiling water for 5 minutes, and then a sensory test was carried out by four evaluators. Specifically, the four evaluators discussed and reached a consensus on the evaluation according to the following criteria. The evaluation results are shown in Table 1.

[0018] (Strong natural bacon flavor) 〇: Strong original bacon flavor △: The original flavor of bacon is a little weak. ×: The original bacon flavor is weak.

[0019] (The natural aroma of bacon) 〇: No meat smell, with a strong aroma of smoked bacon and cooked meat. △: No meat smell, but the smoked bacon aroma and cooked meat aroma are somewhat weak. ×: There is a slight meat smell, and the smoked bacon aroma and cooked meat aroma are weak.

[0020] [Table 1]

[0021] The sauce of Example 1 had a strong bacon-specific umami taste, smoked aroma, and cooked meat-like aroma. When the bacon was not made into a paste, the bacon-specific umami taste and aroma in the sauce was lost by heat sterilization (Comparative Example 1). Even when the bacon was not added as a paste, the bacon-specific umami taste and aroma were felt in the sauce when it was not heat sterilized (Comparative Example 2). However, when the bacon was added as a paste, an even stronger umami taste was felt in the sauce even after heat sterilization. When the bacon was not made into a paste and bacon extract was added as an additional ingredient, the bacon-specific umami taste was weak and the aroma was not pleasant (Comparative Example 3).

[0022] Example 2 A heat-sterilized sauce containing ingredients was produced in the same manner as in Example 1, except that beef shoulder roast lean meat was used instead of bacon in the paste-like material and ingredients shown in Table 1. The sauce had a strong beef flavor and a strong beef aroma without any unpleasant odor.

[0023] Example 3 A heat-sterilized sauce containing ingredients was produced in the same manner as in Example 1, except that chicken thigh meat was used instead of bacon in the paste-like material and ingredients shown in Table 1. The sauce had a strong chicken flavor and was odorless and had a strong chicken aroma.

[0024] Example 4 A heat-sterilized sauce containing ingredients was produced in the same manner as in Example 1, except that lamb shoulder loin was used instead of bacon in the paste-like material and ingredients shown in Table 1. The sauce had a strong inherent lamb flavor, no unpleasant odor, and a strong inherent lamb aroma.

[0025] Example 5 A heat-sterilized ingredient-containing sauce was produced in the same manner as in Example 1, except that skin-removed cod meat was used instead of bacon in the paste-like material and ingredients shown in Table 1. The sauce had a strong natural cod flavor, was odorless, and had a strong natural cod aroma.

[0026] Example 6 A heat-sterilized ingredient-containing sauce was produced in the same manner as in Example 1, except that peeled whitebait shrimp was used instead of bacon in the paste-like material and ingredients shown in Table 1. The sauce had a strong shrimp flavor and a strong shrimp aroma without any unpleasant odor.

Claims

1. A step (1) of preparing a paste-like material containing meat and / or seafood by grinding the meat and / or seafood into a paste; (2) preparing a sauce containing the paste-like material; (3) filling and sealing the sauce and meat and / or seafood ingredients in a container; and (4) subjecting the ingredient-containing sauce filled and sealed in a container to a heat sterilization treatment. A method for producing a heat-sterilized sauce containing ingredients.

2. The method according to claim 1, wherein the step (3) is a step of mixing the ingredients with the sauce, and then filling and sealing the mixture in a container.

3. 3. The method according to claim 1 or 2, wherein step (1) is a step of preparing a paste-like material by mixing meat and / or seafood with water and grinding the mixture to form a paste.

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