Heat-degradation odor reducer for pressure-heat-sterilized foods in containers and packaging

Abstract

To provide a heat-degradation odor reducing agent and a food product containing the heat-degradation odor reducing agent that can reduce the heat-degradation odor in pressure-heat-sterilized food products while enhancing the original flavor of the ingredients. [Solution] We have discovered that by including at least one type selected from the group consisting of glycerol fatty acid esters or polyglycerol fatty acid esters having an HLB of 7.5 or less and whose constituent fatty acids are stearic acid and / or oleic acid, it is possible to reduce the heat-induced odor of pressure-heat-sterilized food products while enhancing the original flavor of the ingredients, and thus completed the present invention. This solves the above-mentioned problems.

Description

Technical Field

[0001] The present invention relates to a heating deterioration odor reducing agent capable of enhancing the original flavor of a material while reducing the heating deterioration odor of a container-packed pressurized heat-sterilized food, and a food containing the heating deterioration odor reducing agent.

Background Art

[0002] Container-packed pressurized heat-sterilized foods such as retort pouch foods are sterilized under high-temperature and high-pressure conditions after being filled and sealed in containers such as pouches. This enables long-term storage at room temperature, but on the other hand, unpleasant flavors such as stuffy odors and retort odors are generated, and furthermore, there is a problem that the original flavor of the material is impaired.

[0003] To solve such problems, for example, a method of adding a polyglycerol fatty acid ester having an HLB of 8 or more and a polyoxyethylene sorbitan ester having an HLB of 8 or more (Patent Document 1) has been proposed. Also, as a method for reducing the unpleasant odor when heating vegetables, a method of adding a protein and an emulsifier having an HLB of less than 5 (Patent Document 2) has been proposed.

[0004] However, these methods may impair the original flavor of the material due to the flavor derived from the emulsifier, and may not have a sufficient effect of reducing the deterioration odor peculiar to pressurized heat sterilization, and were not always satisfactory. In Patent Document 2, since the food contains an allergen derived from a protein, there is a problem that the applicable foods are limited. Therefore, there is a need for a method that can effectively and generally reduce the heating deterioration odor without impairing the original flavor of the material in container-packed pressurized heat-sterilized foods.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] The present invention aims to provide a heat-degradation odor reducing agent and a food product containing the heat-degradation odor reducing agent that can reduce the heat-degradation odor in pressure-heat-sterilized food products in containers while enhancing the original flavor of the ingredients. [Means for solving the problem]

[0007] In view of the above issues, the inventors conducted extensive research and found that by incorporating specific glycerin fatty acid esters or polyglycerin fatty acid esters, it is possible to reduce the heat-induced odor of pressure-heat-sterilized food products in containers and packaging while enhancing the original flavor of the ingredients, thus completing the present invention.

[0008] In other words, according to the present invention, the above objective is achieved by the following method. (1) A heat-degradation odor reducer for pressurized and heat-sterilized container-packaged foods, characterized by containing at least one selected from the group consisting of glycerol fatty acid esters or polyglycerol fatty acid esters, having an HLB of 7.5 or less and whose constituent fatty acids are stearic acid and / or oleic acid. (2) The agent according to claim 1, characterized in that the constituent fatty acid is oleic acid. (3) A container-packaged, pressurized, heat-sterilized food containing the agent described in (1) or (2). [Effects of the Invention]

[0009] According to the method of the present invention, it is possible to provide a heat-degradation odor reducing agent and a food product containing the heat-degradation odor reducing agent that can reduce the heat-degradation odor in packaged, pressure-heat-sterilized food products while enhancing the original flavor of the ingredients. [Modes for carrying out the invention]

[0010] The present invention will now be described in detail. The glycerol fatty acid ester and / or polyglycerol fatty acid ester used in the present invention have an HLB of 7.5 or less.

[0011] HLB (Hydrophile-Lipophile Balance) is a numerical value representing the balance between hydrophobic and hydrophilic properties of an emulsifier, and was proposed by Griffin. Griffin defined an HLB of 0 for substances with only lipophilic groups and an HLB of 20 for substances with only hydrophilic groups, and defined an HLB of 10 when the molecular weight of the hydrophilic portion in the molecule was 0.5. Generally, HLB is calculated using the ATLAS method, but there are no particular restrictions on the method of calculation. The formula for calculation using the ATLAS method is shown below. HLB = 20 × (1 - S / A) S: Saponification value of esters A: Acid value of fatty acids

[0012] The glycerin fatty acid ester and / or polyglycerin fatty acid ester used in the present invention have stearic acid and / or oleic acid as constituent fatty acids, preferably containing at least oleic acid, and most preferably having oleic acid as the constituent fatty acid.

[0013] The glycerin fatty acid esters and / or polyglycerin fatty acid esters used in the present invention are not particularly limited as long as they have an HLB of 7.5 or less and their constituent fatty acids are stearic acid and oleic acid, but examples include monoglycerin monostearate (Sunsoft No. 8000V; manufactured by Taiyo Kagaku Co., Ltd.), monoglycerin monooleate (Sunsoft No. 8070V; manufactured by Taiyo Kagaku Co., Ltd.), diglycerin monodioleate (Sunsoft Q-17B; manufactured by Taiyo Kagaku Co., Ltd.), diglycerin monooleate (NIKKOL DGMO-CVF; manufactured by Nikko Chemicals Co., Ltd.), and decaglycerin trioleate (NIKKOL Decaglyn 3-OVF; manufactured by Nikko Chemicals Co., Ltd.).

[0014] The amount of glycerin fatty acid ester and / or polyglycerin fatty acid ester used in the present invention is not particularly limited, but an amount of 0.01% by mass or more is preferably recommended, and more preferably 0.05% by mass or more. There is no particular upper limit, but considering the flavor, up to 1% by mass is preferred. The mass percentage concentration is the percentage of the mass of the heat-degraded odor reducing agent relative to the total mass of the pressure-heat-sterilized food in container packaging.

[0015] In this invention, "heat-induced deterioration odor" refers to all unpleasant odors such as retort odor, musty odor, and deterioration odor that occur when food is filled and sealed in a container such as a pouch and then subjected to a pressurized heat sterilization process at 100-130°C for 5-60 minutes. This includes both orthonasal aroma, which is the fragrance emanating from the food, and retronasal aroma, which is the aroma felt in the mouth when the food is put in the mouth and chewed, as the fragrance components travel from the back of the throat to the nose.

[0016] The container-packaged pressurized heat sterilized food in this invention is defined in the "Standards and Specifications for Foods, Additives, etc." (Ministry of Health and Welfare Notification No. 370 of 1959), and the conditions for pressurized heat sterilization are defined as follows: "For container-packaged pressurized heat sterilized food whose pH exceeds 4.6 and whose water activity exceeds 0.94, the method shall be to heat the core temperature to 120° for 4 minutes or a method having equivalent or greater effectiveness." Examples of container-packaged pressurized heat sterilized food include curry, stew, pasta sauce, soup, hot pot broth, mapo tofu mix, kamameshi mix, gyudon (beef bowl), oyakodon (chicken and egg bowl), chukadon (Chinese-style rice bowl), nikujaga (meat and potato stew), pork belly and daikon radish, chikuzenni (simmered chicken and vegetables), and tosa-ni (simmered chicken and vegetables). The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to these. [Examples]

[0017] (Test Example 1) 25% by mass of raw radish, 0.05% by mass of each heating deterioration odor reducing agent shown in Table 1, and 74.95% by mass of water were mixed and heated at 70°C for 10 minutes to dissolve the heating deterioration odor reducing agent. Then, 160 g was filled and sealed in a retort pouch, and after retort sterilization treatment at 123°C for 30 minutes, the heating deterioration odor reducing effect was evaluated. In the non-added group of the heating deterioration odor reducing agent, 0.05% by mass of water was added instead of the heating deterioration odor reducing agent. The heating deterioration odor reducing agents were monoglyceryl monostearate (Sansoft No. 8000V; manufactured by Taiyo Chemical Co., Ltd.) (Examples 1, 6, 11), monoglyceryl monooleate (Sansoft No. 8070V; manufactured by Taiyo Chemical Co., Ltd.) (Examples 2, 7, 12), diglyceryl mono- and dioleate (Sansoft Q-17B; manufactured by Taiyo Chemical Co., Ltd.) (Examples 3, 8, 13), diglyceryl monooleate (NIKKOL DGMO-CVF; manufactured by Nikko Chemicals Co., Ltd.) (Examples 4, 9), decaglyceryl trioleate (NIKKOL Decaglyn 3-OVF; manufactured by Nikko Chemicals Co., Ltd.) (Examples 5, 10), hexaglyceryl monostearate (Sansoft Q-18F; manufactured by Taiyo Chemical Co., Ltd.) (Comparative Examples 2, 9), pentaglyceryl monostearate (Sansoft A-181E(SF); manufactured by Taiyo Chemical Co., Ltd.) (Comparative Examples 3, 10), sucrose oleate (Ryo-Toh Sugar Ester O-170; manufactured by Mitsubishi Chemical Corporation) (Comparative Example 4), sucrose oleate (Ryo-Toh Sugar Ester O-1570: manufactured by Mitsubishi Chemical Corporation) (Comparative Example 5), sorbitan monooleate (Sansoft No. 81S; manufactured by Taiyo Chemical Co., Ltd.) (Comparative Example 6), propylene glycol monooleate (Sansoft No. 25-ODV; manufactured by Taiyo Chemical Co., Ltd.) (Comparative Example 7) were used. Mass% is represented by the following formula. Mass% = mass of raw material (g) / total mass of evaluation sample (g) × 10

[0018]

Table 1

[0019] The obtained evaluation samples were warmed in a teapot and sensory evaluations on "masking" and "flavor" were conducted by 10 trained in-house panelists. The effect of reducing the heating deterioration odor peculiar to pressure heating sterilization in container packaging was defined as the "masking" effect. For orthonasal aroma and retronasal aroma, those with a very large effect on reducing the heating deterioration odor were rated 7 points, those with a large effect were rated 6 points, those with an effect were rated 5 points, those with a slight effect were rated 4 points, those with a little effect were rated 3 points, those with almost no effect were rated 2 points, and those with no effect were rated 1 point. For "flavor", those that greatly enhanced the flavor of the raw material were rated 7 points, those that enhanced the flavor of the raw material were rated 6 points, those that enhanced the flavor of the raw material were rated 5 points, those that slightly enhanced the flavor of the raw material were rated 4 points, those where the flavor of the raw material was slightly felt were rated 3 points, those where the flavor of the raw material was hardly felt were rated 2 points, and those where the flavor of the raw material was not felt were rated 1 point. Also, the lower score of "masking" and "flavor" was taken as the score of "overall evaluation", and an overall evaluation of 4 points or more was regarded as a preferable quality.

[0020] The results are shown in Table 2.

Table 2

[0021] In monoglyceryl monostearate (HLB 4.1), monoglyceryl monooleate (HLB 4.0), diglyceryl mono- and dioleate (HLB 7.5), diglyceryl monooleate (HLB 5.5), and decaglyceryl trioleate (HLB 7.0), effects were recognized for both "masking" and "flavor". While the heating deterioration odor was reduced, the sweetness and flavor of the heated radish were enhanced, resulting in an overall preferable quality. Sucrose oleate, sorbitan monooleate, propylene glycol monooleate, which do not correspond to any of glycerin fatty acid esters or polyglycerin fatty acid esters, hexaglyceryl monostearate which is a polyglycerin fatty acid ester but has an HLB of 10.5, and pentaglyceryl monostearate which has an HLB of 13.0 did not obtain sufficient effects.

[0022] (Test Example 2) In Test Example 1, the radish was replaced with frozen carrots (4.8mm frozen carrot dice; manufactured by Cradle Foods Co., Ltd.), and evaluation samples were prepared using the same procedure as in Test Example 1, with the heat-degradation odor reducing agent shown in Table 3. The frozen carrots were used in the test after being fully thawed. The same heat-degradation odor reducing agent as in Test Example 1 was used.

[0023] [Table 3]

[0024] The obtained evaluation samples were evaluated using the same method as in (Test Example 1).

[0025] The results are shown in Table 4. [Table 4]

[0026] Monoglyceryl monostearate (HLB 4.1), monoglyceryl monooleate (HLB 4.0), diglyceryl monodioleate (HLB 7.5), diglyceryl monooleate (HLB 5.5), and decaglyceryl trioleate (HLB 7.0) showed effectiveness in both "masking" and "flavoring." Heat-induced odor degradation was reduced while the sweetness and flavor of heated carrots were enhanced, resulting in an overall desirable quality. Heat-induced odor reducers with an HLB higher than 7.5 did not show sufficient overall effectiveness.

[0027] (Test Example 3) The effect of reducing the heat-induced odor of pork belly and daikon radish was confirmed. 50g of a seasoning liquid prepared by mixing the ingredients shown in Table 6 and heating at 70°C for 10 minutes to dissolve the heat-induced odor reducing agents shown in Table 5, along with 85g of raw pork belly cut into 20×40×10mm pieces and boiled at 90°C for 2 minutes, and 45g of raw daikon radish cut into 10mm thick ginkgo leaf shapes, was filled and sealed into a retort pouch and retort sterilized at 125°C for 20 minutes. Each heat-induced odor reducing agent was present at 0.053% by mass in the total evaluation sample. In the group without added heat-induced odor reducing agents, 0.19% by mass of water was added instead. The following heat-degradation odor reducing agents were used: monoglycerin monostearate (Sunsoft No. 8000V; manufactured by Taiyo Kagaku Co., Ltd.) (Examples 11, 14, 17), monoglycerin monooleate (Sunsoft No. 8070V; manufactured by Taiyo Kagaku Co., Ltd.) (Examples 12, 15, 18), diglycerin monodioleate (Sunsoft Q-17B; manufactured by Taiyo Kagaku Co., Ltd.) (Examples 13, 16, 19), decaglycerin monooleate (Sunsoft Q-17S; manufactured by Taiyo Kagaku Co., Ltd.) (Comparative Example 12), and pentaglycerin monooleate (Sunsoft A-171E; manufactured by Taiyo Kagaku Co., Ltd.) (Comparative Example 13).

[0028] [Table 5]

[0029] [Table 6]

[0030] The obtained evaluation samples were evaluated using the same method as in (Test Example 1).

[0031] The results are shown in Table 7. [Table 7]

[0032] Diglyceryl mono-dioleate (HLB 7.5) showed very high effectiveness in both "masking" and "flavor," suppressing the odor of heat degradation while enhancing the sweet flavor of pork fat and the flavor of radish. Monoglyceryl monostearate (HLB 4.1) and monoglyceryl monooleate (HLB 4.0) also showed sufficient effectiveness. Decaglyceryl monooleate (HLB 12.0) and pentaglyceryl monooleate (HLB 13.0), which have HLB values ​​greater than 7.5, did not show sufficient effectiveness.

[0033] (Test Example 4) The effect of reducing heat-induced odor degradation was confirmed in butter chicken curry. From the ingredients shown in Table 9, all ingredients except the heat-induced odor degradation reducers were mixed and heated to prepare the curry sauce. Then, 0.061% by mass of each heat-induced odor degradation reducer shown in Table 8 was added, and the mixture was heated at 70°C for 10 minutes to dissolve the reducers. 164g of this curry sauce, along with 36g of chicken thigh meat cut into 30×30×20mm pieces and boiled at 90°C for 2 minutes, were filled and sealed into a retort pouch and subjected to retort sterilization at 125°C for 20 minutes. Each heat-induced odor degradation reducer was present at 0.05% by mass in the total evaluation sample. In the group without heat-induced odor degradation reducers, 0.061% by mass of water was added instead of the reducers, and the same treatment as the group with heat-induced odor degradation reducers was performed. The same heat-induced odor degradation reducers as in Test Example 3 were used.

[0034] [Table 8]

[0035] [Table 9]

[0036] The obtained evaluation samples were evaluated using the same method as in (Test Example 1).

[0037] The results are shown in Table 10. [Table 10]

[0038] Diglyceryl monodioleate (HLB 7.5) showed very high effectiveness in both "masking" and "flavor," reducing the off-flavor of heat-induced spoilage while enhancing the freshness of the tomato. Monoglyceryl monostearate (HLB 4.1) and monoglyceryl monooleate (HLB 4.0) also showed sufficient effectiveness.

[0039] (Test Example 5) The effect of reducing heat-induced odors was confirmed in minestrone. From the raw materials shown in Table 12, all ingredients except the heat-induced odor reducer were mixed and heated to prepare minestrone. Then, 0.05% by mass of each heat-induced odor reducer shown in Table 11 was added, and the mixture was heated at 70°C for 10 minutes to dissolve the heat-induced odor reducer. 230g of the mixture was filled and sealed into a retort pouch and retort sterilized at 125°C for 20 minutes. In the group without the heat-induced odor reducer, 0.05% by mass of water was added instead of the heat-induced odor reducer, and the same treatment as the group with the heat-induced odor reducer was performed. The same heat-induced odor reducer used in Test Example 3 was used.

[0040] [Table 11]

[0041] [Table 12]

[0042] The obtained evaluation samples were evaluated using the same method as in (Test Example 1).

[0043] The results are shown in Table 13. [Table 13]

[0044] With mono-dioleate diglyceryl (HLB 7.5), very high effectiveness was obtained in both "masking" and "flavor," reducing the odor of heat degradation while enhancing the freshness of the tomato and the flavor of the vegetables. Effective results were also obtained with monostearate monoglyceryl (HLB 4.1) and monooleate monoglyceryl (HLB 4.0).

[0045] (Test Example 6) The amount of mono-dioleate diglycerin used was changed to confirm the effect of reducing the heat-induced odor. 25% by mass of radish and 0, 0.005, 0.01, 0.05, 0.1, and 0.5% by mass of mono-dioleate diglycerin were mixed with water to make a total of 100% by mass. This mixture was heated at 70°C for 10 minutes to dissolve the heat-induced odor reducing agent. 160g of this mixture was filled into a retort pouch, sealed, and retort sterilized at 125°C for 20 minutes. Sunsoft Q-17B mono-dioleate diglycerin, manufactured by Taiyo Kagaku Co., Ltd., was used.

[0046] The obtained evaluation samples were evaluated using the same method as in (Test Example 1).

[0047] The results are shown in Table 14. [Table 14]

[0048] A sufficient overall effect was observed with a mono-dioleate diglycerin content of 0.01% by mass or higher, and a very significant effect was obtained at 0.05% by mass or higher. At 0.005%, there was a slight masking effect, and the flavor of the original ingredients was still slightly perceptible.

[0049] (Test Example 7) The effect of adding mono-dioleate diglycerin under different sterilization conditions was confirmed. Using the same formulation as in Test Example 3, pork belly and daikon radish were prepared with 0.053% by mass of mono-dioleate diglycerin as a heat-degradation odor reducer, and with no heat-degradation odor reducer added. After filling and sealing the pouches, samples were prepared by retort sterilization at 125°C for 20 minutes and by water bath at 95°C for 20 minutes. Sunsoft Q-17B, manufactured by Taiyo Kagaku Co., Ltd., was used as the mono-dioleate diglycerin.

[0050] When the obtained evaluation samples were assessed for "masking" and "flavor," the samples heated in a water bath at 95°C for 20 minutes showed no heat-degradation odor, and no difference was observed depending on the presence or absence of mono-dioleate diglycerin. When retort sterilized at 125°C for 20 minutes, the samples without the heat-degradation odor reducer had a strong heat-degradation odor and the flavor of the ingredients could not be perceived. However, the samples containing mono-dioleate diglycerin had a reduced heat-degradation odor and a desirable quality with enhanced flavor of the ingredients. From this, it can be seen that mono-dioleate diglycerin effectively acts on the heat-degradation odor characteristic of pressurized heat sterilization in container packaging. Potential for industrial application

[0051] The heat-degradation odor-reducing agent of the present invention makes it possible to manufacture pressurized, heat-sterilized food products in containers and packaging that reduce heat-degradation odors while enhancing the original flavor of the ingredients.

Claims

1. A heat-degradation odor reducer for pressurized and heat-sterilized food products in containers, characterized by containing at least one selected from the group consisting of glycerol fatty acid esters or polyglycerol fatty acid esters having an HLB of 7.5 or less and whose constituent fatty acids are stearic acid and / or oleic acid.

2. The agent according to claim 1, characterized in that the constituent fatty acid is oleic acid.

3. A container-packaged, pressurized, heat-sterilized food containing the agent described in claim 1 or 2.

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