Oil and fat composition for retort foods, and retort foods using the same

Abstract

To provide a retort food oil and fat composition that can preserve the desirable original flavor of retort food even when stored for a long period of time, and a retort food using the retort food oil and fat composition. [Solution] A retort food oil composition wherein the total oil composition contains 0.015 to 15% by weight of tocopherol, 0.0005 to 0.15% by weight of mushroom extract (dry weight), and the weight ratio of tocopherol to mushroom extract is 8 to 250.

Description

Technical Field

[0004] , , , , , , , ,

[0005] , , , ,

[0001] The present invention relates to an oil and fat composition for retort foods, and a retort food using the same.

Background Art

[0002] With the diversification of foods in recent years, various retort foods have come onto the market. Since retort foods have a long shelf life of 1 to 2 years, they are often stocked as preserved foods. However, when stored at room temperature for a long time, the flavor deteriorates, and the original favorable flavor of the retort food is impaired, resulting in a decrease in the commercial value. This problem is particularly prominent in retort foods containing oil and fat.

[0003] Therefore, in order to solve these problems, Patent Document 1 discloses a flavor deterioration preventive agent for retort foods, which contains at least one selected from chlorogenic acid, caffeic acid, and ferulic acid as an active ingredient, prevents flavor deterioration during heat sterilization of retort foods, and further suppresses the unpleasant odor generated when retort foods change over time during storage at room temperature. However, the evaluation was carried out after storage for at most 6 months, and there is no description about storage for more than 1 year, and the effect is limited and cannot be said to be a satisfactory level.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide an oil and fat composition for retort foods that can maintain the original favorable flavor of retort foods without impairment even when stored for a long time, and a retort food using the oil and fat composition for retort foods. [Means for solving the problem]

[0006] As a result of diligent research to solve the above problems, the inventors have found that a retort food prepared using a retort food oil composition containing specific amounts of tocopherol and mushroom extract, with the weight ratio of tocopherol to mushroom extract being within a specific range, can retain the desirable flavor of the retort food even after long-term storage, thus completing the present invention.

[0007] That is, the first aspect of the present invention relates to a retort food oil composition in which the total oil composition contains 0.015 to 15% by weight of tocopherol and 0.0005 to 0.15% by weight of mushroom extract (dry weight), and the weight ratio of tocopherol to the mushroom extract is 8 to 250. The mushroom extract may be at least one selected from the group consisting of extracts of enoki mushrooms, maitake mushrooms, tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and button mushrooms. The second aspect of the present invention relates to a retort food in which the total retort food contains 0.005 to 0.3% by weight of tocopherol and 0.0001 to 0.015% by weight of mushroom extract (dry weight), and the weight ratio of tocopherol to the mushroom extract is 8 to 250. The total oil content of the retort food may be 3 to 20% by weight. The retort food may contain 0.5 to 35% by weight of the oil and fat composition for retort food in the entire retort food. The third aspect of the present invention relates to a method for preserving the flavor of a retort food, characterized in that the tocopherol content in the entire retort food is 0.005 to 0.3% by weight, the mushroom extract (dry weight) content is 0.0001 to 0.015% by weight, and the weight ratio of the tocopherol to the mushroom extract is 8 to 250. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a fat and oil composition for retort foods that can preserve the desirable original flavor of retort foods even when stored for a long period of time, and a retort food using the fat and oil composition for retort foods. [Modes for carrying out the invention]

[0009] The present invention will be described in more detail below. One embodiment of the present invention is a retort food oil composition that contains specific amounts of tocopherol and mushroom extract, wherein the weight ratio of tocopherol to mushroom extract is within a specific range, and when used in retort foods, it is characterized in that the original desirable flavor of the retort food can be preserved without being impaired even when the retort food is stored for a long period of time. Retort food is heat-sterilized food sealed in a container (retort pouch, resin pouch, etc.), and examples include curry, stew, hashed beef, Hayashi rice, sauces (tomato sauce, pasta sauce, etc.), soups (bouillabaisse, corn soup, etc.), cooking mixes (mapo tofu mix, etc.), hamburgers, meatballs or boiled beef, gyudon (beef bowl), oyakodon (chicken and egg bowl), etc. The general shelf life of retort food may be, for example, 6 months or more, or 1 year or more, or 2 years or less.

[0010] The aforementioned tocopherol is what is commonly known as vitamin E, and although there are four homologues—α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol—the specific type is not limited. Furthermore, the aforementioned tocopherol may be natural tocopherol or synthetic tocopherol, and is not particularly limited.

[0011] The tocopherol content is preferably 0.015 to 15% by weight, more preferably 0.05 to 8% by weight, and even more preferably 0.1 to 5% by weight, in the total oil and fat composition for retort foods. If the content falls outside the above range, the effect of preserving the desirable original flavor of the retort food without impairing it may be reduced.

[0012] The aforementioned mushroom extract can be obtained by heating a mixture of mushrooms and an extraction solvent and removing the mushroom extraction residue.

[0013] The aforementioned mushrooms are not particularly limited as long as they are edible, but it is preferable that they be at least one selected from the group consisting of enokitake, maitake, tamogitake, shimeji, shiitake, eringi, and button mushrooms. From the viewpoint of the cost of raw materials for the mushrooms and the flavor of the mushrooms themselves, enokitake, maitake, tamogitake, and shimeji are more preferred, enokitake, maitake, and tamogitake are even more preferred, enokitake and maitake are particularly preferred, and enokitake is the most preferred.

[0014] The enokitake mushrooms mentioned above refer to Flammulina velutipes, a species of mushroom belonging to the family Flammulaceae. For example, commercially available white, sprout-like enokitake mushrooms cultivated artificially, brown enokitake mushrooms created by crossing wild and cultivated white enokitake mushrooms, and wild enokitake mushrooms can be used. The commercially available enokitake mushrooms mentioned above are generally edible and readily available.

[0015] The aforementioned maitake refers to Grifola frondosa, a species of mushroom belonging to the genus Grifola in the family Polyporaceae. It also includes white maitake, a closely related species. Both the fruiting body and the mycelium can be used when referring to maitake.

[0016] The aforementioned Tamogitake refers to Pleurotus cornucopiae var. citrinopileatus, a species of mushroom belonging to the family Pleurotaceae. Both wild and artificially cultivated varieties can be used.

[0017] The aforementioned shimeji mushrooms refer to the following species belonging to the genus Lyophyllum: Lyophyllum sykosporum, Lyophyllum semitale, Lyophyllum fumosum, Lyophyllum shimeji, Lyophyllum decastes, Lyophyllum cnnatum, and Hypsizigus marmoreus, which belongs to the genus Hypsizigus. Both wild and artificially cultivated varieties can be used.

[0018] The shiitake mushrooms mentioned above refer to Lentinula edodes, a species of mushroom belonging to the genus Lentinula in the family Tricholomataceae, order Agaricales. Both wild and artificially cultivated varieties can be used.

[0019] The aforementioned king oyster mushroom refers to Pleurotus eryngii, a species of mushroom belonging to the genus Pleurotus in the family Pleurotaceae. Both wild and artificially cultivated varieties can be used.

[0020] The aforementioned mushroom is a species of mushroom belonging to the genus Agaricus in the family Agaricaceae. The variety of mushroom is not particularly limited, and examples include white, off-white, cream, and brown varieties of Agaricus bisporus, and Agaricus bitorquis, all of which can be used. Both wild and artificially cultivated mushrooms can be used.

[0021] The extraction solvent used to obtain the aforementioned mushroom extract can be alkaline water or water. From the viewpoint of preserving the desirable flavor of the retort food without impairing it, alkaline water is more preferable.

[0022] The alkaline water generally refers to those called by various names such as electrolyzed alkaline water, strongly alkaline water, strongly alkaline ionized water, and super alkaline water. The alkaline water can be produced by the water electrolysis method of electrolyzing tap water or electrolyte-containing water. Also, electrolyzed alkaline water, which is a by-product of an acidic water production machine commercially available for household and industrial use, can be utilized.

[0023] From the viewpoint of the effect of being able to maintain the pH of the alkaline water without impairing the original favorable flavor of the retort food, 8 to 14 is preferable, 8.8 to 12 is more preferable, and 9.2 to 9.9 is still more preferable.

[0024] As the extraction solvent, as long as the effects of the present invention are not impaired, in addition to alkaline water and water, ethanol, an emulsifier, etc. may be mixed. From the viewpoint of the effect of being able to maintain the extraction solvent without impairing the original favorable flavor of the retort food, the ethanol content is preferably 49% by weight or less, more preferably 20% by weight or less, still more preferably 5% by weight or less, and particularly preferably not contained in the whole extraction solvent. From the viewpoint of the effect of being able to maintain the extraction solvent without impairing the original favorable flavor of the retort food, the emulsifier content is preferably 5% by weight or less, more preferably 3% by weight or less, still more preferably 1% by weight or less, and particularly preferably not contained in the whole extraction solvent.

[0025] The amount of the extraction solvent used is preferably such that the weight ratio of the mushrooms (wet weight) / the extraction solvent is 0.05 to 10, more preferably 0.08 to 5, and still more preferably 0.14 to 1. When the weight ratio is 0.05 or more, the effect of being able to maintain the extraction solvent without impairing the original favorable flavor of the retort food is more excellent. Also, when the weight ratio is 10 or less, the extraction efficiency is good and the production cost of the mushroom extract can be suppressed. Here, the weight of the mushrooms is the wet weight, but the mushrooms used may be fresh mushrooms or dried mushrooms. However, when using dried mushrooms, the weight ratio is calculated using the wet weight of the mushrooms when they are in the raw state, rather than the weight of the dried mushrooms.

[0026] The conditions for obtaining the mushroom extract are not particularly limited, and the temperature, pressure, and time during the heat treatment of the mixture of the mushrooms and the extraction solvent can be appropriately adjusted.

[0027] The temperature of the heat treatment is preferably 100 to 150°C, more preferably 110 to 140°C, and even more preferably 120 to 135°C.

[0028] The pressure for the heat treatment is preferably 0.05 to 0.3 MPa, more preferably 0.1 to 0.3 MPa, and even more preferably 0.15 to 0.2 MPa. Note that the pressure refers to gauge pressure, which is a relative pressure with atmospheric pressure set to zero.

[0029] The duration of the heat treatment is preferably 0.2 to 5 hours, more preferably 1 to 3 hours, and even more preferably 1.5 to 2 hours.

[0030] After the heat treatment is completed, the mushroom extract can be obtained by removing the mushroom extraction residue. The method for removing the extraction residue is not particularly limited, but examples include filtration, centrifugation, sedimentation, and pressing. The mushroom extract may be a concentrated product or a diluted product. The solvent used for dilution may be alkaline water or water, or a solvent other than alkaline water or water, such as ethanol or propylene glycol.

[0031] From the viewpoint of improving extraction efficiency, the mushrooms may be immersed in hot water before the heat treatment. Specifically, it is preferable to immerse the mushrooms in hot water at 70-100°C at atmospheric pressure for 0.2-35 hours before performing the heat treatment.

[0032] From the viewpoint of improving extraction efficiency, the temperature of the hot water is more preferably 85 to 100°C, and even more preferably 95 to 100°C.

[0033] From the viewpoint of improving extraction efficiency, the immersion time is more preferably 0.5 to 2 hours, and even more preferably 1 to 2 hours.

[0034] The form of the mushroom extract is not particularly limited and may be liquid, or a solid obtained by drying the liquid extract. The shape of the solid is not particularly limited and may be powder, granules, blocks, etc. Excipients may be used when obtaining the solid, and examples of excipients that can be used include dextrin, lactose, starch, and sucrose. From the viewpoint of ease of measurement and handling, the form of the mushroom extract is preferably liquid.

[0035] The content (dry weight) of the mushroom extract in the oil and fat composition for retort food is preferably 0.0005 to 0.15% by weight, more preferably 0.0007 to 0.1% by weight, and even more preferably 0.001 to 0.08% by weight. If the content falls outside the above range, the effect of preserving the desirable original flavor of the retort food without impairing it may be reduced.

[0036] The weight ratio of tocopherol to the mushroom extract is preferably 8 to 250, more preferably 15 to 200, even more preferably 35 to 150, and particularly preferably 50 to 125. If the weight ratio falls outside the above range, the effect of preserving the desirable original flavor of the retort food without impairing it may be reduced.

[0037] Examples of the forms of the oil and fat composition for retort foods include oil-in-water emulsion type (oil-in-water emulsion oil and fat composition), water-in-oil emulsion type (water-in-oil emulsion oil and fat composition), and anhydrous type. In terms of ease of addition to raw materials and good dispersibility during the production of retort foods, the oil-in-water emulsion type (oil-in-water emulsion oil and fat composition) is preferred. Here, the oil-in-water emulsion type (oil-in-water emulsion oil and fat composition) and the water-in-oil emulsion type (water-in-oil emulsion oil and fat composition) are those that have a water content greater than 0% by weight and have an emulsion structure, while the anhydrous type refers to an oil and fat composition with a water content of 0 to 0.5% by weight.

[0038] The aforementioned retort food oil and fat composition may further contain other components besides the tocopherol and the mushroom extract, regardless of its form. Such other components are not particularly limited as long as they do not hinder the effects of the invention, and include oils and fats, emulsifiers, proteins, sugars, salts, flavorings, colorings, water, and the like.

[0039] The oils and fats used in the aforementioned retort food oil composition are not particularly limited as long as they are edible oils and fats. Examples include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, high erucine rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, and olive oil, as well as animal oils and fats such as milk fat, beef tallow, lard, and fish oil, and those obtained by processing such as hardening, fractionation, and transesterification. At least one selected from this group can be used.

[0040] Examples of emulsifiers used in the aforementioned retort food oil composition include synthetic emulsifiers such as monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, monoglyceride derivatives to which organic acids are bound, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates; lecithins such as soy lecithin, egg yolk lecithin, and fractionated lecithins thereof; and modified lecithins such as enzymatically hydrolyzed lysolecithin; as well as naturally derived emulsifiers containing milk-derived phospholipids. At least one selected from this group can be used.

[0041] The aforementioned monoglyceride derivatives to which organic acids are bonded refer to monoglycerides in which organic acids are further ester-bonded to fatty acid monoglycerides. Specifically, examples include acetic acid fatty acid monoglycerides, lactic acid fatty acid monoglycerides, citrate fatty acid monoglycerides, diacetyltartrate fatty acid monoglycerides, succinic acid fatty acid monoglycerides, and the like.

[0042] The emulsifiers mentioned above include lipophilic and hydrophilic emulsifiers. HLB can be used as an indicator of the degree of lipophilicity and hydrophilicity of the emulsifiers. The HLB of lipophilic emulsifiers is approximately 0 to 9, and the HLB of hydrophilic emulsifiers is approximately 7 to 20. However, if an emulsifier is included in a dispersed state that does not dissolve in each phase, the behavior will differ, and the desired effect may not be obtained, which is undesirable. Furthermore, if an emulsifier is included in a dispersed state that does not dissolve, turbidity will appear in each phase and will be visible.

[0043] The protein used in the aforementioned retort food oil composition is not particularly limited, but examples include milk protein, egg protein, soy protein, wheat protein, pea protein, etc., and at least one selected from this group can be used, with milk protein being more preferred from the viewpoint of flavor.

[0044] The milk protein mentioned above is a general term for proteins derived from milk, and is found in large quantities in raw milk, milk, and dairy products. Examples of the milk protein include casein, total milk protein, whey protein, or their salts or concentrates, such as calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate (WPC), and milk protein concentrate (MPC). At least one selected from this group can be used. The milk protein source may be the milk protein itself, or raw milk, milk, or dairy products containing the milk protein can be used.

[0045] Examples of the dairy products include skim milk powder, skim milk, skim condensed milk, buttermilk, buttermilk powder, whole milk powder, whey powder, whole condensed milk, sweetened condensed milk, unsweetened condensed milk, cheese, etc., and at least one selected from this group can be used.

[0046] The sugars used in the aforementioned retort food oil composition are not particularly limited, but examples include sucrose, fructose, glucose, maltose, lactose, galactose, oligosaccharides, and their liquid sugars; hydrolyzed saccharified liquid sugars such as maltose syrup and corn syrup; sugar alcohols such as sorbitol, erythritol, maltitol, xylitol, lactitol, mannitol, and reduced starch syrup; starch; and dextrin. At least one selected from this group can be used. If the retort food oil composition is an emulsified oil composition, the sugars are included in the aqueous phase.

[0047] The salts used in the aforementioned retort food oil composition are not particularly limited as long as they are salts commonly used in food. Examples include sodium chloride, sodium citrate, potassium citrate, sodium lactate, sodium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, sodium bicarbonate, potassium bicarbonate, trisodium phosphate, disodium hydrogen phosphate, etc. At least one selected from this group can be used. If the aforementioned retort food oil composition is an emulsified oil composition, the salts are included in the aqueous phase.

[0048] The aforementioned fragrances include those that can be used for food applications, regardless of whether they are natural or artificial ingredients, and at least one selected from this group can be used. Furthermore, if the retort food oil composition is an emulsified oil composition, the fragrance is included in the oil phase if it is lipophilic, and in the aqueous phase if it is hydrophilic.

[0049] The aforementioned colorants include those that can be used for food applications, regardless of whether they are natural or artificial components, and at least one selected from this group can be used. Furthermore, if the retort food oil composition is an emulsified oil composition, the colorant is included in the oil phase if it is lipophilic, and in the aqueous phase if it is hydrophilic.

[0050] The aforementioned oil and fat composition for retort foods, when used in retort foods, can preserve the desirable flavor inherent in the retort food without impairing it.

[0051] A method for producing a retort food oil composition according to one aspect of the present invention is illustrated below. In the case of an oil-in-water emulsion type (oil-in-water emulsion oil and fat composition), the process can be carried out in the same manner as for a normal oil-in-water emulsion oil and fat composition. First, an oil phase is prepared by mixing oil and fat, tocopherol, and, if necessary, an oil-soluble raw material such as a lipophilic emulsifier, at 50-80°C, which is the melting temperature of the oil and fat. This oil phase is then pre-emulsified with an aqueous phase prepared by stirring and dissolving water, the mushroom extract, and, if necessary, a water-soluble raw material such as a hydrophilic emulsifier or protein, at 50-70°C (the oil phase may be added to the aqueous phase at this time). Subsequently, an oil-in-water emulsion type oil and fat composition according to one aspect of the present invention can be obtained by performing various commonly performed processes such as homogenization, sterilization, and cooling. The homogenization process can be carried out by any commonly performed method, and the use of a high-pressure homogenizer is common.

[0052] In the case of a water-in-oil emulsion type (water-in-oil emulsion oil and fat composition), the process can be carried out in the same manner as for a normal water-in-oil emulsion oil and fat composition. First, an oil phase is obtained by mixing and dissolving oil and fat, tocopherol, and other oil-soluble raw materials as needed at 50-80°C, which is the melting temperature of the oil and fat. Meanwhile, an aqueous phase is obtained by stirring and dissolving water, the mushroom extract, and water-soluble raw materials as needed at 50-70°C. The pre-emulsified emulsion of the oil phase and aqueous phase (the aqueous phase may be added to the oil phase at this time) is emulsified by stirring and mixing in a propeller mixer, and then kneaded in a rapid cooling and kneading device to obtain a water-in-oil emulsion type oil and fat composition for retort foods according to one aspect of the present invention.

[0053] In the case of anhydrous type, an anhydrous type retort food oil composition according to one aspect of the present invention is obtained by mixing and dissolving oils and fats, tocopherols, and oil-soluble raw materials as needed at a temperature of 50-80°C, which is the melting temperature of the oils, dispersing powdered mushroom extract in the mixture, and then kneading it in a rapid cooling kneading device.

[0054] One aspect of the present invention relates to a retort food that contains specific amounts of tocopherol and mushroom extract, wherein the weight ratio of tocopherol to mushroom extract is within a specific range.

[0055] In the overall retort food, the tocopherol content is preferably 0.005 to 0.3% by weight, more preferably 0.01 to 0.2% by weight, even more preferably 0.015 to 0.1% by weight, and particularly preferably 0.03 to 0.06% by weight. If the content falls outside the above range, the effect of preserving the desirable original flavor of the retort food without impairing it may be reduced.

[0056] In the overall retort food, the content of mushroom extract (dry weight) is preferably 0.0001 to 0.015% by weight, more preferably 0.0002 to 0.01% by weight, even more preferably 0.00025 to 0.005% by weight, and particularly preferably 0.0004 to 0.001% by weight. If the content falls outside the above range, the effect of preserving the desirable original flavor of the retort food without impairing it may be reduced.

[0057] In the entire retort food, the weight ratio of tocopherol to the mushroom extract is preferably 8 to 250, more preferably 30 to 200, even more preferably 35 to 150, and particularly preferably 50 to 125. If the weight ratio falls outside the above range, the effect of preserving the desirable original flavor of the retort food without impairing it may be reduced.

[0058] In one embodiment of the present invention, the retort food contains 0.5 to 35% by weight of the retort food oil and fat composition in the entire retort food, which allows for easy adjustment of the content of tocopherol and mushroom extract in the entire retort food, and the weight ratio of tocopherol to mushroom extract, to the above range. The content of the retort food oil and fat composition in the entire retort food is more preferably 1 to 25% by weight, and even more preferably 5 to 15% by weight.

[0059] The retort food may further contain other ingredients besides the tocopherol and the mushroom extract. These other ingredients include, but are not limited to, common ingredients used in retort foods, such as oils and fats, meats, seafood, vegetables, grains, starches, dairy products, sugars, broth, seasonings, and spices, as well as food additives such as dietary fiber, vitamins, minerals, sweeteners, colorings, preservatives, and thickeners.

[0060] The oils and fats mentioned above include at least one selected from vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, coconut oil, sesame oil, palm kernel oil, cocoa butter, and shea butter, as well as animal oils such as fish oil, beef tallow, lard, and milk fat. Furthermore, all oils and fats commonly used for food can be used, including oils and fats obtained by transesterification of these oils and fats, or by hardening and / or fractionation.

[0061] From the viewpoint of enjoying the effects of the present invention, the oil and fat content is preferably 3 to 20% by weight, more preferably 5 to 15% by weight, and even more preferably 6 to 12% by weight of the total retort food. Among the above content, the effect of the present invention is more pronounced in retort foods that have a relatively high oil and fat content, and furthermore in retort foods that contain oils with a strong flavor of the oil itself, such as milk fat. The oil and fat content is the total oil and fat content contained in the raw materials and other raw materials. It can be calculated from the blending amount of oil and fat contained in each raw material, or it can be measured by known methods, for example, by the Gerber method or the Soxhlet extraction method.

[0062] Examples of the aforementioned meats include beef, pork, horse, sheep, goat, deer, chicken, turkey, quail, duck, and goose.

[0063] Examples of the aforementioned seafood include fish such as bonito, sardines, salmon, cod, yellowtail, mackerel, sea bream, and horse mackerel; shellfish such as mussels, clams, cockles, freshwater clams, scallops, and oysters; and squid, octopus, shrimp, and crab.

[0064] Examples of the aforementioned vegetables include onions, potatoes, carrots, tomatoes, celery, Chinese cabbage, shiitake mushrooms, shimeji mushrooms, and button mushrooms.

[0065] Examples of the aforementioned grains include wheat, barley, rye, oats, soybeans, green peas, adzuki beans, broad beans, kidney beans, peas, corn, rice, and buckwheat.

[0066] Examples of the starch include raw starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, as well as modified starches and dextrins obtained by subjecting the raw starch to treatments such as gelatinization, etherification, esterification, acetylation, crosslinking, and oxidation.

[0067] Examples of the aforementioned dairy products include raw milk, milk, skim milk, fresh cream, butter, skim milk powder, whole milk powder, sweetened whole milk condensed milk, sweetened skim milk powder, concentrated milk, cheese, and fermented milk.

[0068] Examples of the aforementioned sugars include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and maltose, polysaccharides of three or more types such as oligosaccharides, dextrin and starch, and sugar alcohols such as reduced maltose syrup, erythritol, xylitol and maltitol.

[0069] Examples of the aforementioned stock include stock made from at least one selected from the group consisting of bonito flakes, mackerel flakes, horse mackerel flakes, tuna flakes, sardine flakes, kelp, dried sardines, shiitake mushrooms, sea bream, scallops, dried shrimp, chicken meat, chicken carcasses / bones, and vegetables, as well as bouillon and fond de veau.

[0070] Examples of the aforementioned seasonings include vinegars such as grain vinegar and brewed vinegar; amino acid-based seasonings such as salt, monosodium glutamate, and glycine; nucleic acid-based seasonings such as sodium inosinate and sodium guanylate; soy sauce, acidic seasonings, organic acids, fruit juice, sake, wine, fermented seasonings, miso, curry powder, Worcestershire sauce, tomato ketchup, and oyster sauce.

[0071] Examples of the aforementioned spices include cardamom, cloves, nutmeg, fenugreek, bay leaf, fennel, coriander, cumin, caraway, thyme, sage, dried tangerine peel, pepper, chili pepper, mustard, ginger, turmeric, and paprika.

[0072] Examples of the aforementioned dietary fiber include indigestible dextrin, polydextrose, soy dietary fiber, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan.

[0073] Examples of the aforementioned vitamins include vitamin A, vitamin D, vitamin B1, vitamin B2, vitamin B6, vitamin C, and vitamin B12.

[0074] Examples of the aforementioned minerals include zinc, potassium, calcium, chromium, selenium, iron, copper, sodium, magnesium, manganese, molybdenum, iodine, and phosphorus.

[0075] Examples of the aforementioned sweeteners include sucralose, acesulfame potassium, aspartame, stevia, neotame, and advantame.

[0076] Examples of the aforementioned colorants include food tar dyes, carotenoid dyes, chlorophyll dyes, curcumin, betanin, carthamine, riboflavin, carminic acid, and caramel.

[0077] Examples of the aforementioned preservatives include benzoic acid or its salts, sorbic acid or its salts, butyl parahydroxybenzoate, isobutyl parahydroxybenzoate, isopropyl parahydroxybenzoate, ethyl parahydroxybenzoate, ε-polylysine, sillago protein extract (protamine), sodium dehydroacetate, esters of parahydroxybenzoic acid, and thujaplicin.

[0078] Examples of the aforementioned thickening agents include xanthan gum, karaya gum, metal salts of carboxymethylcellulose, guar gum, ghadigum, gum arabic, tara gum, propylene glycol alginate, psyllium seed gum, and tamarind seed gum.

[0079] The method for producing the retort food (particularly the sealing and heating method) is not particularly limited and can be carried out using commonly used methods. For example, the food containing the retort food oil composition is filled into a container, sealed, and heated. The container is not particularly limited as long as it is suitable for retort heating, and known containers such as cans, bottles, and retort pouches can be used. The heating can be carried out under general retort heating conditions, for example, conditions in accordance with the "Manufacturing Standards for Pressurized Heat Sterilized Foods in Containers and Packaging" issued by the Ministry of Health, Labour and Welfare, such as 105 to 130°C, with 110 to 120°C being preferred. The sterilization time is exemplified as 15 to 60 minutes, with 15 to 30 minutes being preferred.

[0080] A retort food according to one aspect of the present invention can retain its original desirable flavor without impairing it, even when stored for a long period of time after manufacturing.

[0081] A method for preserving the flavor of a retort food according to one aspect of the present invention is characterized by containing specific amounts of tocopherol and mushroom extract in the retort food, and setting the weight ratio of tocopherol to mushroom extract within a specific range. Details regarding specific content and other information shall be applied mutatis mutandis to the above-described explanation of the retort food. [Examples]

[0082] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0083] The raw materials used in the examples and comparative examples are as follows: 1) Kaneka Corporation's "Rapeseed Oil" 2) Riken Vitamin Co., Ltd. "Poem B-30" (HLB: 5.5) 3) Riken Vitamin Co., Ltd.'s "Riken E Oil 400" (Tocopherol content: 40% by weight) 4) “MILK PROTEIN CONCENTRATE9066” made by KERRY INGREDIENTS 5) "SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB: 11.6) 6) Refined salt manufactured by the Salt Business Center Foundation 7) Kagome Tomato Juice, manufactured by Kagome Co., Ltd.

[0084] <Evaluation of retort foods> After manufacturing each retort food obtained in the examples and comparative examples, they were stored under predetermined conditions, and then 10 skilled panelists evaluated their flavor to determine which had the most desirable taste. The average of their evaluation scores was used as the sensory evaluation. The evaluation criteria were as follows: (The desirable flavor inherent in retort foods) Comparison with a retort food product immediately after manufacturing that does not contain tocopherol or mushroom extracts (Reference Example 1). 5 points: Equivalent to the reference example, with absolutely no change in the original flavor of the retort food. 4 points: Slightly inferior to the example, but with almost no change in the original flavor of the retort food. 3 points: It is inferior to the reference example, and there is a slight change in the original flavor of the retort food, but it is at a level that does not pose a problem in terms of product quality. Points 2: Worse than the example, and the original flavor of the retort food has changed. 1 point: It is significantly worse than the example shown, and there is a clear change in the original flavor of the retort food.

[0085] (Manufacturing Example 1) Preparation of Enokitake Mushroom Extract 14 parts by weight (wet weight) of commercially available enoki mushrooms (fruiting bodies) were cut and boiled at 100°C for 2 hours. The slime of the enoki mushrooms was removed with running water, and 100 parts by weight of alkaline water (drinking water: pH 9.9) was added to create a mixture with a mushroom (wet weight) / alkaline water (weight ratio) of 0.14. This mixture was then held at 127°C under a pressure of 0.2 MPa for 1.7 hours. The extracted residue was filtered off, the filtrate was pouch-packaged at 75°C, and then cooled to 5°C in a chiller water bath to obtain enoki mushroom extract (solid content: 0.25% by weight).

[0086] (Manufacturing Example 2) Making Butterroo Butter roux was prepared by heating 50 parts by weight of butter (Yotsuba Butter, manufactured by Yotsuba Dairy Co., Ltd.) and 50 parts by weight of cake flour (Violet, manufactured by Nisshin Flour Milling Co., Ltd.) to 120°C in a steam-jacketed mixing kneader.

[0087] (Example 1) Preparation of oil and fat composition for retort foods According to the formulation shown in Table 1, 28.0 parts by weight of rapeseed oil was mixed with 0.2 parts by weight of organic acid monoglyceride and 1.0 part by weight of tocopherol-containing composition, and dissolved at 65°C to prepare the oil phase. Meanwhile, 4.25 parts by weight of WPC, 3.0 parts by weight of enoki mushroom extract (production example 1), 0.05 parts by weight of polyglycerin fatty acid ester, and 0.15 parts by weight of salt were dissolved in 63.35 parts by weight of added water, and heated to 60°C to prepare the aqueous phase. The oil phase was added to the aqueous phase while it was being stirred, and pre-emulsification was performed for 20 minutes, after which it was sterilized in a UHT sterilizer at 142°C for 4 seconds. After that, homogenization was performed at a pressure of 5.0 MPa, and then it was cooled to 5°C in a cooler and filled into containers to prepare a retort food oil and fat composition (oil-in-water emulsion oil and fat composition). Table 1 shows the tocopherol content, mushroom extract content, and weight ratio of tocopherol to mushroom extract in the obtained retort food oil composition.

[0088] [Table 1]

[0089] (Examples 2-4, Comparative Example 1) Preparation of oil and fat compositions for retort foods Retort food oil and fat compositions (oil-in-water emulsion oil and fat compositions) were prepared in the same manner as in Example 1, except that 3.0 parts by weight of enoki mushroom extract (Production Example 1) was changed to 1.0 part by weight (Example 2), 1.6 parts by weight (Example 3), 20.0 parts by weight (Example 4), or none (Comparative Example 1), and the total amount was adjusted with added water. The tocopherol content, mushroom extract content, and weight ratio of tocopherol to mushroom extract in the obtained retort food oil and fat compositions are shown in Table 1.

[0090] (Examples 5-6, Comparative Example 2) Preparation of oil and fat compositions for retort foods A retort food oil and fat composition (oil-in-water emulsion oil and fat composition) was prepared in the same manner as in Example 1, except that the amounts of 1.0 part by weight of the tocopherol-containing composition and 3.0 parts by weight of the enoki mushroom extract (Production Example 1) were changed to 1.4 parts by weight and 5.0 parts by weight (Example 5), 0.2 parts by weight and 0.6 parts by weight (Example 6), or neither was added (Comparative Example 2), respectively, and the total amount was adjusted with added water. The tocopherol content, mushroom extract content, and weight ratio of tocopherol to mushroom extract in the obtained retort food oil and fat composition are shown in Table 1.

[0091] (Example 7) A retort food oil and fat composition (oil-in-water emulsion oil and fat composition) was prepared in the same manner as in Example 1, except that 28.0 parts by weight of rapeseed oil, 1.0 part by weight of tocopherol-containing composition, and 3.0 parts by weight of enoki mushroom extract (Production Example 1) were changed to 19.0 parts by weight, 10.0 parts by weight, and 30.0 parts by weight (Example 7), respectively, according to the formulation shown in Table 1, and the total amount was adjusted with added water. The tocopherol content, mushroom extract content, and weight ratio of tocopherol to mushroom extract in the obtained retort food oil and fat composition are shown in Table 1.

[0092] (Comparative Example 3) Preparation of oil and fat composition for retort foods A retort food oil composition (oil-in-water emulsion oil composition) was prepared in the same manner as in Example 1, except that 1.0 part by weight of the tocopherol-containing composition was not added, and the total volume was adjusted with added water, according to the formulation shown in Table 1. The tocopherol content, mushroom extract content, and weight ratio of tocopherol to mushroom extract in the obtained retort food oil composition are shown in Table 1.

[0093] (Example 8) Preparation of tomato sauce According to the formulation shown in Table 2, 12.0 parts by weight of butter roux was heated to 50°C, to which 67.0 parts by weight of tomato juice, 10.0 parts by weight of retort food oil composition (Example 1), and 11.0 parts by weight of added water were added. After reaching 95°C and holding for 10 minutes, the mixture was filled into 150g portions in heat-resistant retort pouches, sealed, retort sterilized at 121°C for 15 minutes, and cooled to produce tomato sauce. The content of retort food oil composition, tocopherol, mushroom extract, tocopherol / mushroom extract (weight ratio), oil, moisture, and the results of sensory evaluation after storage at 20°C for 16 months are shown in Table 2.

[0094] [Table 2]

[0095] (Examples 9-13, Comparative Examples 4-6) Preparation of tomato sauce Tomato sauce was prepared in the same manner as in Example 8, except that the retort food oil composition of Example 1 was replaced with the retort food oil composition of Example 2 (Example 9), the retort food oil composition of Example 3 (Example 10), the retort food oil composition of Example 4 (Example 11), the retort food oil composition of Example 5 (Example 12), the retort food oil composition of Example 6 (Example 13), the retort food oil composition of Comparative Example 1 (Comparative Example 4), the retort food oil composition of Comparative Example 2 (Comparative Example 5), or the retort food oil composition of Comparative Example 3 (Comparative Example 6), according to the formulations shown in Table 2. The content of the retort food oil composition, the tocopherol content, the mushroom extract content, the tocopherol / mushroom extract (weight ratio), the oil and fat, the moisture content, and the results of the sensory evaluation after storage at 20°C for 16 months are shown in Table 2.

[0096] (Example 14) Preparation of tomato sauce Tomato sauce was prepared in the same manner as in Example 8, except that 10.0 parts by weight of the retort food oil and fat composition (Example 1) was replaced with 21.0 parts by weight of the retort food oil and fat composition (Example 6) according to the formulation shown in Table 2, and no water was added. The content of the retort food oil and fat composition, tocopherol content, mushroom extract content, tocopherol / mushroom extract (weight ratio), oil and fat, moisture content, and the results of the sensory evaluation after storage at 20°C for 16 months are shown in Table 2.

[0097] (Example 15) Preparation of tomato sauce Tomato sauce was prepared in the same manner as in Example 8, except that 10.0 parts by weight of the retort food oil and fat composition (Example 1) was replaced with 3.0 parts by weight of the retort food oil and fat composition (Example 7), and 11.0 parts by weight of added water was replaced with 18.0 parts by weight, according to the formulation shown in Table 2. The content of the retort food oil and fat composition, the tocopherol content, the mushroom extract content, the tocopherol / mushroom extract (weight ratio), the oil and fat content, the moisture content, and the results of the sensory evaluation after storage at 20°C for 16 months are shown in Table 2.

[0098] (Example 16) Preparation of tomato sauce Tomato sauce was prepared in the same manner as in Example 8, except that 0.1 parts by weight of a tocopherol-containing composition and 0.3 parts by weight of enoki mushroom extract (Production Example 1) were added in place of 10.0 parts by weight of the retort food oil composition (Example 1) according to the formulation shown in Table 2, and the total volume was adjusted with added water. The content of the retort food oil composition, tocopherol, mushroom extract, tocopherol / mushroom extract (weight ratio), oil, moisture, and the results of the sensory evaluation after storage at 20°C for 16 months are shown in Table 2.

[0099] (Reference example 1) The tomato sauce obtained in Comparative Example 4 underwent a sensory evaluation immediately after production and before storage. The results are shown in Table 2 as Reference Example 1 and were compared with Examples 8-16 and Comparative Examples 4-6.

[0100] As is clear from the results in Table 2, tomato sauces containing 0.005 to 0.3% by weight of tocopherol and 0.0001 to 0.015% by weight of mushroom extract (dry weight), with a tocopherol weight ratio of 8 to 250, all (Examples 8 to 16) showed good evaluation of the original desirable flavor of the tomato sauce after 16 months of storage at 20°C. On the other hand, tomato sauce without mushroom extract (Comparative Example 4), tomato sauce without either mushroom extract or tocopherol (Comparative Example 5), and tomato sauce without tocopherol (Comparative Example 6) all showed poor evaluation of the original desirable flavor of the tomato sauce after 16 months of storage at 20°C.

Claims

1. A retort food oil composition wherein the total oil composition contains 0.015 to 15% by weight of tocopherol, 0.0005 to 0.15% by weight of mushroom extract (dry weight), and the weight ratio of tocopherol to mushroom extract is 8 to 250.

2. The retort food oil composition according to claim 1, wherein the mushroom extract is at least one selected from the group consisting of extracts of enoki mushrooms, maitake mushrooms, tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, eringi mushrooms, and button mushrooms.

3. A retort food product containing 0.005 to 0.3% by weight of tocopherol and 0.0001 to 0.015% by weight of mushroom extract (dry weight) in the entire retort food product, wherein the weight ratio of tocopherol to mushroom extract is 8 to 250.

4. The retort food according to claim 3, wherein the oil and fat content of the entire retort food is 3 to 20% by weight.

5. A retort food according to claim 3 or 4, wherein the total amount of the retort food contains 0.5 to 35% by weight of the retort food oil composition according to claim 1 or 2.

6. A method for preserving the flavor of retort foods, characterized in that the tocopherol content in the entire retort food is 0.005 to 0.3% by weight, the mushroom extract (dry weight) content is 0.0001 to 0.015% by weight, and the weight ratio of the tocopherol to the mushroom extract is 8 to 250.

Images