Heat-treated container food composition

Abstract

To provide a food composition in a heat-treated container whose flavor hardly changes while the food has richness.SOLUTION: A food composition in a heat-treated container includes a first sugar which is a non-centrifugal sugar and a second sugar which contains no reducing sugar.SELECTED DRAWING: None

Description

Technical Field

[0004] , , , , , , ,

[0006] , , , ,

[0005] , , , , , , ,

[0001] The present invention relates to a food composition in a heat-treated container.

Background Art

[0002] Food compositions in heat-treated containers such as retort foods are known. By sealing the food composition in a container and performing sterilization by heat treatment, long-term storage becomes possible. Consumers can prepare a desired dish by simply taking out the food composition from the container and warming it as needed.

[0003] On the other hand, as foods, dishes using brown sugar (muscovado sugar) are known. For example, Non-Patent Document 1 (https: / / cookpad.com / recipe / ********) discloses a recipe for stewed pork rice using muscovado sugar.

Prior Art Documents

Non-Patent Documents

[0004]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventors of the present invention considered providing a food composition in a heat-treated container using brown sugar and examined its composition. Brown sugar is a honey-containing sugar, and a rich flavor derived from honey-containing sugar can be obtained. However, in the process of examination, it was also found that there is a problem that when using honey-containing sugar, a significant flavor change occurs during long-term storage. It was also found that there is a similar problem when using honey.

[0006] Therefore, an object of the present invention is to provide a food composition in a heat-treated container that has a rich flavor of honey-containing sugar or honey and is less likely to undergo flavor changes. [Means for solving the problem]

[0007] The inventors have found that the above problems can be solved by the means described below. [1] A heat-treated food composition in a container comprising a first sugar which is molasses sugar and / or honey, and a second sugar which is a sugar that does not contain reducing sugars. [2] A heat-treated containerized food composition according to [1], having a liquid portion, wherein the first sugar and the second sugar are contained in the liquid portion. [3] The heat-treated container food composition according to [2], wherein the Brix value of the liquid portion is 8 to 50%. [4] The heat-treated containerized food composition according to any one of [1] to [3], wherein the first sugar comprises at least one selected from the group consisting of brown sugar, red sugar, maple sugar, coconut sugar, and honey. [5] The heat-treated containerized food composition according to any one of [1] to [4], wherein the second sugar comprises at least one selected from the group consisting of granulated sugar, trehalosamine, maltitol, cellobionic acid, lactobionic acid, lactitol, and trehalose. [6] A heat-treated containerized food composition according to any one of [1] to [5], including a fermented food. [7] A heat-treated containerized food composition according to any one of [1] to [6], which is a stewed food or for the preparation of a stewed food. [8] A retort food, a heat-treated food composition in a container as described in any of [1] to [7]. [Effects of the Invention]

[0008] According to the present invention, a heat-treated, containerized food composition is provided that has a rich flavor while being less susceptible to flavor changes. [Modes for carrying out the invention]

[0009] Embodiments of the present invention will be described below.

[0010] 1: Food composition This embodiment relates to a heat-treated, containerized food composition. Specifically, this food composition is a food composition that has been sealed in a container and then heat-treated for purposes such as sterilization. The food composition contains a first sugar and a second sugar. The first sugar is unrefined sugar and / or honey. The second sugar is a sugar that does not contain reducing sugars. By using the first and second sugars together, it is possible to have a rich flavor while suppressing changes in flavor during long-term storage.

[0011] The first type of sugar is, as previously mentioned, unrefined sugar or honey. Unrefined sugar is sugar from which molasses has not been separated from the raw sugar. Examples of unrefined sugar include "brown sugar," "processed brown sugar," "red sugar," "maple sugar," and "other unrefined sugars," as defined in the "Guidelines on Labeling of Processed Brown Sugar, etc.," established by the Japan Brown Sugar Association and the Japan Sugar Association on March 30, 2011 (revised on June 5, 2018). "Brown sugar" and "processed brown sugar" are similarly defined in the Q&A on Food Labeling (March 2011, Consumer Affairs Agency, Food Labeling Planning Division). It is preferable to include "brown sugar" and "processed brown sugar." For example, at least one selected from the group consisting of brown sugar, processed brown sugar, red sugar, maple sugar, and palm sugar can be used. By using unrefined sugar, a food composition with a rich flavor can be obtained. Preferably, the unrefined sugar is brown sugar or processed brown sugar. Processed brown sugar is a product made by processing brown sugar. While there are no particular restrictions on honey, examples include honey, refined honey, sweetened honey, and acacia honey. The honey specified in the "Guidelines for Standards of Domestic Natural Honey," established by the Japan Beekeeping Association on February 21, 2003, and implemented from April 1, 2003, is also included.

[0012] The second type of sugar, as previously mentioned, is a sugar that does not contain reducing sugars. The second type of sugar is different from the first type of sugar. "Sugars" refers to general sugars (the sum of monosaccharides and disaccharides excluding sugar alcohols) and their derivatives. "Reducing sugars" are sugars that exhibit reducing properties when they open their rings to form a chain structure, and their constituent components are aldoses (containing an aldehyde group) or ketoses (containing a ketone group). Examples of reducing sugars include starch sugar and isomerized sugar. "Sugars that do not contain reducing sugars" refers to sugars that do not contain the reducing sugars mentioned above. Specifically, examples include granulated sugar, trehalosamine, maltitol, cellobionic acid, lactobionic acid, lactitol, and trehalose. In addition, sugars in the Fifth Revised Tables of Food Composition in Japan in which the amount of glucose and fructose is indicated as "Tr" (Trace, trace amount) or "0" are also included. Granulated sugar is particularly preferred. As described above, using unrefined sugar or honey allows for the creation of a food composition with a rich flavor that takes advantage of these ingredients. However, when only unrefined sugar or honey is used, flavor changes are likely to occur during long-term storage. In contrast, by using sugars that do not contain reducing sugars in combination, it is possible to suppress flavor changes during long-term storage while maintaining the rich flavor of unrefined sugar or honey.

[0013] Preferably, the food composition has a liquid portion. The first sugar and the second sugar are contained in this liquid portion.

[0014] The content of the first sugar in the liquid portion is, for example, 0.1 to 20% by mass, preferably 0.5 to 13.5% by mass. If the content of the first sugar is 0.1% by mass or more, the rich flavor of the first sugar can be utilized in the food composition. If the content of the first sugar is 20% by mass or less, a similar effect can be obtained without affecting the flavor of the food composition.

[0015] The content of the second sugar in the liquid portion is, for example, 0.5 to 45% by mass, preferably 1.5 to 35.5% by mass. If the content of the second sugar is 0.5% by mass or more, it can impart sweetness to the food composition and suppress changes in the flavor of the first sugar during storage. If the content of the second sugar is 45% by mass or less, a similar effect can be obtained without affecting the flavor of the food composition.

[0016] The Brix value of the liquid part is, for example, 8 to 50%, preferably 8 to 30%. More preferably, it is 10 to 20%. Within such a range, by making the first sugar and the second sugar act, a good sweetness of the food composition can be achieved. The Brix value can be measured, for example, by placing a few drops of the sample on the measuring part of a digital refractometer (RX-7000α manufactured by Atago), allowing it to stabilize, and then reading the display value in terms of Brix (reference temperature 20°C). The content rate of reducing sugar in the liquid part is, for example, 0.02 to 2% by mass, preferably 0.04 to 1% by mass. Within such a range, the flavor of the first sugar can be utilized in the food composition. The content rate of non-reducing sugar in the liquid part is, for example, 1 to 60% by mass, preferably 3 to 50% by mass. Within such a range, the food composition can be given sweetness and the change in the flavor of the first sugar during storage can be suppressed.

[0017] The pH of the liquid part is, for example, 4.0 to 6.5, preferably 4.5 to 6.0. Within such a range, it becomes possible to enhance the flavor of the food composition containing the first sugar and the second sugar.

[0018] The food composition may contain other food ingredients as necessary. Examples of other food ingredients include fermented foods. Examples of fermented foods include at least one selected from soy sauce, liquor (such as Shaoxing wine), and miso. These may be contained in any of the liquid part, ingredients, etc. The content of soy sauce is, based on the liquid part, for example, 0.2 to 10.0% by mass, preferably 1.0 to 5.0% by mass. The content of liquor is, based on the liquid part, for example, 0.05 to 10.0% by mass, preferably 0.20 to 5.0% by mass.

[0019] The food composition may be only the liquid part, or may contain solid components such as ingredients in addition to the liquid part. Preferably, the food composition contains solid components. Examples of solid components include meat. Examples of meat include pork, beef, and chicken. Pork is preferred. When a food composition contains solid components in addition to a liquid component, the liquid component content in the food composition is, for example, 10 to 90% by mass, preferably 50 to 85% by mass, and more preferably 60 to 80% by mass. The solid component content is, for example, 10 to 50% by mass, preferably 20 to 40% by mass.

[0020] The uses of the food composition are not particularly limited. For example, the food composition can be used as a stewed food or to prepare one. Examples of stewed foods include Chinese-style stewed foods, Japanese-style stewed foods, Western-style stewed foods, curry sauce, and pasta sauce, with Chinese-style stewed foods being preferred. A preferred example of a Chinese-style stewed food is Lu Rou Fan (braised pork rice).

[0021] Preferably, the food composition is provided as a retort food. A retort food is a heat-sterilized food sealed in a container (such as a retort pouch or a plastic pouch). Because it is heat-sterilized, consumers can heat it as needed, remove the food composition from the container, and complete the desired dish.

[0022] (Food composition for preparing pork rice) In one preferred embodiment, the food composition is for preparing Lu Rou Fan (braised pork to be served over rice). Lu Rou Fan is a Taiwanese dish consisting of braised pork served over rice. By using the food composition according to this embodiment as a food composition for preparing Lu Rou Fan, it is possible to impart a flavor and color suitable for Lu Rou Fan. Furthermore, it is possible to reduce the likelihood of flavor changes occurring during long-term storage.

[0023] When used for preparing Lu Rou Fan (braised pork rice), the food composition preferably contains brown sugar, granulated sugar, soy sauce, and alcohol (such as Shaoxing wine). Furthermore, the food composition preferably contains pork as a solid component. The brown sugar content is, for example, 0.3 to 10.0% by mass, preferably 1.0 to 4.0% by mass, based on the liquid portion. The granulated sugar content is, for example, 0.5 to 20.0% by mass, preferably 1.0 to 15.0% by mass, based on the liquid portion. The soy sauce content is, for example, 0.2 to 10.0% by mass, preferably 1.0 to 5.0% by mass, based on the liquid portion. The alcohol content is, for example, 0.05 to 10.0% by mass, preferably 0.20 to 5.0% by mass, based on the liquid portion. The Brix value is, for example, 5.0 to 50.0%, preferably 10.0 to 20.0%. The pork content is, for example, 10 to 50% by mass, preferably 20 to 40% by mass.

[0024] When Lu Rou Fan is prepared using a food composition having such a composition, the rich, glossy, sweet and savory sauce from the brown sugar, combined with the juicy pork, results in a flavor befitting Lu Rou Fan. It also imparts a color befitting Lu Rou Fan.

[0025] 2: Method for producing food compositions Next, we will explain the method of producing food compositions, giving an example of a case where the composition is for a stewed food or for use in the production of a stewed food. The method for producing the food composition according to this embodiment comprises a boiling step, a sealing step, and a heat treatment step.

[0026] (Stewing process) First, the first sugar and the second sugar are mixed with water and other seasoning ingredients to obtain a liquid mixture. Then, the mixture is boiled. The boiling temperature is, for example, 75-105°C. The boiling time is, for example, 5-120 minutes.

[0027] (Sealing process) Next, the mixture is filled into a container and sealed. At this time, solid components such as meat are also filled in, if necessary. It is preferable that the meat has been pre-treated by boiling or other heat treatment.

[0028] (Heat treatment process) Next, heat treatment is performed. If the food composition is a retort food, retort sterilization is performed by heat treatment. Retort sterilization is a process that sterilizes the food composition to the extent that it provides the desired shelf life. The heat treatment for retort sterilization may be carried out under pressure. The heat treatment conditions are not particularly limited, but examples include 110-140°C for 3-30 minutes. The effects of the present invention can be achieved by conforming to the conditions stipulated in the Food Sanitation Act for containerized, pressure-heated, sterilized foods. Alternatively, conditions such as 85-98°C with a shorter duration depending on the desired shelf life may also be used.

[0029] The heat treatment process may be carried out under conditions that allow the Maillard reaction of the food composition to proceed. By allowing the Maillard reaction of the food composition to proceed in advance during the heat treatment process, the Maillard reaction becomes less likely to proceed during long-term storage, and flavor changes can be made less likely. For example, in the case of pressurized, heat-sterilized food in containers, the Maillard reaction can be advanced to the desired level by complying with the conditions stipulated in the Food Sanitation Act.

[0030] The food composition according to this embodiment can be obtained by the method described above. According to this embodiment, as described above, in addition to the first sugar which is unrefined sugar and / or honey, a second sugar which is a sugar that does not contain reducing sugars is used. Therefore, it is possible to impart a rich flavor derived from unrefined sugar or honey while suppressing changes in flavor due to long-term storage. [Examples]

[0031] Examples are described below to illustrate the present invention in more detail. However, the present invention should not be interpreted as being limited to these examples.

[0032] (Examples 1-6, Comparative Examples 1-2) Table 1 shows the composition of the sauce portion (liquid part) of the food composition (Lu Rou Fan) for Examples 1-6 and Comparative Examples 1-2. The values ​​listed in Table 1 are the amount (mass%) of each component. Also, ← indicates the same as the column to the left.

[0033] Specifically, processed brown sugar (molasses sugar), granulated sugar (sugars that do not contain reducing sugars), soy sauce, Shaoxing wine, and other seasonings were mixed while being heated to 95°C according to the formulations listed in Table 1. In other words, the mixture was boiled. Meanwhile, boiled diced pork was prepared. Then, 85g of the mixture (liquid portion) and 35g of the boiled diced pork were filled into a retort pouch and sealed. After sealing, the pouch was retorted by heat sterilization (120°C, 4 minutes or more) to obtain a food composition for preparing Lu Rou Fan (boiled pork to be used as a topping for rice, etc.).

[0034] The Brix values ​​and pH of each obtained food composition were measured and are shown in Table 1. Furthermore, the reducing sugar content and non-reducing sugar content of each food composition were calculated based on the raw material formulation. The non-reducing sugar content remained largely unchanged due to the heat history during boiling, retorting, and storage.

[0035] Sensory evaluation was performed on each of the obtained food compositions to assess sweetness, richness, and appearance immediately after production, as well as after storage (after a forced test at 45°C for 1000 hours). Each item is evaluated according to the following criteria, with higher values ​​indicating higher quality. (Sweetness immediately after manufacturing and after storage) 4: You can really taste the sweetness. 3: Sweetness is noticeable, but slightly weaker than 4. 2: Sweetness is noticeable, but even weaker than 3. 1: There is almost no sweetness. (Rich flavor immediately after production) 4: It has a rich flavor from processed brown sugar. 3: It has the richness of processed brown sugar, but it's slightly weaker than 4. 2: It has the richness of processed brown sugar, but it's even weaker than 3. 1: You can't taste the richness of processed brown sugar. (Flavor after preservation) 4: It has a rich flavor from processed brown sugar. 3: It has the richness of processed brown sugar, but it's slightly weaker than 4. 2: It has the richness of processed brown sugar, but it's even weaker than 3. 1: The flavor becomes bland and concentrated, lacking any distinct characteristics. The richness of processed brown sugar is not noticeable. (Appearance after saving) 4: The color is maintained from immediately after manufacturing and shows almost no change from before storage. 3: The color tone is slightly darker than 4. 2: The color tone is even darker than 3. 1: The color tone has darkened, making the product defective.

[0036] (Consideration) The results are shown in Table 1. In Comparative Example 1, a rich flavor derived from processed brown sugar was obtained immediately after manufacturing, but after long-term storage, it changed into a bland, concentrated flavor. In Comparative Example 2, the rich flavor of braised pork rice was not detected either immediately after production or after storage. In Example 2, a slightly weak flavor derived from processed brown sugar was detected immediately after production, and no change in flavor occurred even after long-term storage. In Example 3, the rich, authentic flavor of processed brown sugar was fully obtained immediately after manufacturing. Furthermore, the flavor was maintained even after storage, compared to Comparative Example 1. In Example 4, the rich flavor inherent in processed brown sugar for Lu Rou Fan was obtained immediately after production. The change in flavor after long-term storage was suppressed compared to Comparative Example 1. In Example 1, the rich, authentic flavor of processed brown sugar was obtained immediately after production. Furthermore, this flavor was maintained even after long-term storage.

[0037] In Example 5, where the Brix value was 8%, and in Example 6, where the Brix value was 50%, the rich flavor inherent in processed brown sugar for braised pork rice was obtained immediately after production, and this flavor was maintained even after long-term storage.

[0038] [Table 1] (Example 7) A total of 100 parts by mass of processed brown sugar (molasses sugar), 2.5 parts by mass of granulated sugar (sugars that do not contain reducing sugars), 0.4 parts by mass of black pepper powder, 0.7 parts by mass of cardamom powder, 0.3 parts by mass of green chili peppers, 1.2 parts by mass of salt, 0.5 parts by mass of yeast extract, 30 parts by mass of minced chicken, 30 parts by mass of chopped onions, and the remaining water was mixed while being heated to 95°C to prepare a curry sauce (the sauce for keema curry). 150g of the resulting curry sauce was filled into a retort pouch along with the ingredients and sealed. Further retort sterilization treatment (120°C, 4 minutes or more) was performed. The curry sauce had a Brix value of 14%, a pH of 5.2, a reducing sugar content of 0.04% by mass, and a non-reducing sugar content of 3.4% by mass. The curry sauce, even before retort sterilization, exhibited a rich flavor derived from processed brown sugar, a refreshing aroma from green chili peppers, and a distinct spiciness. After retort sterilization, it retained the same flavor characteristics as before. Furthermore, it maintained the same flavor characteristics even after storage (after a forced test at 45°C for 1000 hours). According to the aforementioned sensory evaluation criteria, it received a rating of "4" in all five evaluation items. (Example 8) A retort pouch curry sauce was prepared in the same manner as in Example 7, except that processed brown sugar was replaced with 1 part by mass of red sugar (molasses sugar). The curry sauce had a Brix value of 14%, a pH of 5.2, a reducing sugar content of 0.05% by mass, and a non-reducing sugar content of 3.43% by mass. The curry sauce, even before retort sterilization, exhibited a rich flavor derived from brown sugar, a refreshing aroma from green chili peppers, and a distinct spiciness. Even after retort sterilization, it retained the same flavor characteristics. Furthermore, it maintained the same flavor characteristics even after storage (after a forced test at 45°C for 1000 hours). According to the aforementioned sensory evaluation criteria, all five evaluation items received a rating of "4". (Example 9) A retort pouch curry sauce was prepared in the same manner as in Example 7, except that processed brown sugar was replaced with 1 part by mass of maple sugar (molasses sugar). The curry sauce had a Brix value of 14%, a pH of 5.2, a reducing sugar content of 0.05% by mass, and a non-reducing sugar content of 3.35% by mass. The curry sauce, even before retort sterilization, exhibited a rich flavor derived from maple sugar, a refreshing aroma from green chili peppers, and a distinct spiciness. After retort sterilization, it retained the same flavor characteristics as before. Furthermore, it maintained the same flavor characteristics even after storage (after a forced test at 45°C for 1000 hours). According to the aforementioned sensory evaluation criteria, all five evaluation items received a rating of "4".

Claims

1. A first sugar which is unrefined sugar and / or honey, The second type of sugar, which does not contain reducing sugars, A heat-treated containerized food composition comprising, The food composition has a liquid portion, The first sugar and the second sugar are contained in the liquid portion, The Brix value of the liquid portion is 8 to 50%. The liquid portion before heat treatment contains 0.1 to 20% by mass of the first sugar and 0.5 to 45% by mass of the second sugar. The food composition is characterized in that the content of non-reducing sugars in the liquid portion before heat treatment is 170.75 times or less the content of reducing sugars.

2. The heat-treated containerized food composition according to claim 1, wherein the Brix value of the liquid portion is 8 to 30%.

3. The heat-treated containerized food composition according to claim 1 or 2, wherein the first sugar comprises at least one selected from the group consisting of brown sugar, red sugar, maple sugar, coconut sugar, and honey.

4. The heat-treated containerized food composition according to any one of claims 1 to 3, wherein the second sugar comprises at least one selected from the group consisting of granulated sugar, trehalosamine, maltitol, cellobionic acid, lactobionic acid, lactitol, and trehalose.

5. A heat-treated containerized food composition according to any one of claims 1 to 4, comprising a fermented food.

6. A heat-treated containerized food composition according to any one of claims 1 to 5, which is for use in stewed foods or for preparing stewed foods.

7. A retort food, a heat-treated container food composition according to any one of claims 1 to 6.

Images