JP4439450B2 - Retort Shirogayu and its manufacturing method - Google Patents

Description

  Although the present invention has been subjected to excessive heat treatment by retort processing, handmade white rice cooked in a pan or the like is almost equivalent to or higher than rice soy retort white soy sauce and its It relates to a manufacturing method.

  The demand for retort shiragayu that has undergone retort treatment has increased due to recent health consciousness because it can be stored at room temperature for a long period of time and can be easily eaten simply by warming it. is doing. As these typical production methods, a method of filling and sealing polished rice soaked with clean water and fresh water in a heat-resistant container such as a retort pouch or canned food and performing a retort treatment for both cooking and sterilization is adopted.

  However, since such a retort white soy sauce is unavoidable in the manufacturing process, excessive heat treatment by retort treatment is inevitable. There was a problem that the homemade white rice cooked in a pan was inferior in flavor to the sauce.

  Conventionally, several inventions related to a production method that is manufactured by the above-described method and aims to improve the flavor of retort white soy sauce have been proposed. For example, in Japanese Patent No. 2986243 (Patent Document 1), the amount of oxygen in the headspace and the amount of oxygen in the water are such that the amount of oxygen in the container is 2 to 10 mg per 100 g of raw rice at room temperature when the container is filled and sealed. After adjusting the amount, a method for producing retort white soy sauce with an initial product temperature of 0 to 40 ° C. and a temperature increase time to 100 ° C. of 8 to 12 minutes is disclosed.

  Further, in Patent Document 1, the head space is purged with nitrogen as a method for adjusting the amount of oxygen in the head space, and deaerated water produced by a deoxygenated water production apparatus is used as a method for adjusting the amount of oxygen in water. It is exemplified that the temperature is increased and nitrogen is replaced.

  However, in this embodiment, only a method of using headspace nitrogen replacement and deaerated water, which is widely used in the food field, is disclosed as a specific method for reducing the amount of oxygen. As a method, there is no description of a method combining a high temperature of water with nitrogen replacement, and a method of steam replacement of the headspace.

  In addition, as an improvement of the above-mentioned Patent Document 1, the same applicant described in Japanese Patent No. 3224806 (Patent Document 2), the amount of oxygen that can be absorbed is larger than the total amount of oxygen contained in rice, water, and headspace, and immediately after retorting. Discloses a method for producing a retort white soy sauce using an aluminum foil pouch having an oxygen absorption layer substantially free of oxygen in the headspace of the head space. The flavor has been improved.

  However, when the above production method is produced on an industrial scale, the resulting retort white potato flavor is weak in the flavor derived from the sulfur compound that is the flavor component of white potato, and is due to excessive heat treatment of the retort treatment. Deteriorated odors such as oil and fat components in rice were felt, and it was still difficult to say that the homemade white is almost the same flavor as the soy sauce.

Japanese Patent No. 2986243 Japanese Patent No. 3224806

  Therefore, an object of the present invention is to provide a retort white that is excellent in flavor derived from rice, which is almost the same as or higher than homemade white rice cooked in a pan or the like, despite being subjected to excessive heat treatment by retort treatment. A soy sauce and a manufacturing method thereof are provided.

  As a result of earnest research on various conditions such as the raw material of retort koji and filling and sealing method in order to achieve the above object, the present inventors have used specific rice and fresh water, and specified the filling and sealing method. Surprisingly, it was found that a handmade white retort white having an excellent flavor derived from rice, which is almost equal to or higher than that of a soy sauce, was obtained, and the present invention was completed.

That is, the present invention
(1) The peak of hydrogen sulfide, which is a volatile component of retort white porridge when analyzed by solid phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS method) Retort white with a ratio of hexanal peak area (quantitative ion m / z56) to area (quantitative ion m / z34) of 100 or less,
(2) The peak of hydrogen sulfide, which is a volatile component of retort white porridge when analyzed by solid phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS method) Retort white with a ratio of hexanal peak area (quantitative ion m / z56) to area (quantitative ion m / z34) of 60 or less,
(3) In the manufacturing method of retort white koji, which fills and seals rice and fresh water in a heat-resistant container, and performs retort treatment, washing the rice as the rice and nitrogen-containing water at 60 ° C. or higher as the fresh water. , A method for producing retort shiragayu, which is filled with heat-resistant containers with non-washed rice having a moisture content of 13 to 20% and nitrogen-containing water at 60 ° C. or higher, and after the atmosphere in the headspace is replaced with steam,
(4) The method for producing retort white soy sauce of (3), wherein the oxygen concentration of the nitrogen-containing water at 60 ° C. or higher is 0.2 to 2.0 mg / L,
(5) The steam replacement substantially replaces the atmosphere in the head space with steam (3) or (4) the method for producing retort white fish sauce,
It is.

  With the above configuration, the retort white soy sauce of the present invention and the manufacturing method thereof are almost equivalent to or more than homemade white soy sauce cooked in a pan or the like despite being subjected to excessive heat treatment by retort processing. Since retort white can provide soy sauce with excellent flavor derived from rice, retort white can be expected to expand further.

  The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  The present invention relates to retort white soy sauce and a method for producing the same, but for the sake of explanation, first, the method will be described in detail. In addition, the following manufacturing method is a typical manufacturing method of the retort white of the present invention, Comprising: It does not limit.

  The present invention uses rice and fresh water as raw materials, and these raw materials are heat-resistant containers such as cans and retort pouches, preferably aluminum foil, organic resin-coated polyethylene terephthalate (manufactured by Kureha Chemical Industry Co., Ltd., trade name “Besera” )), Etc., or filled with a heat-resistant pouch having a gas barrier layer or a self-supporting heat-resistant standing pouch and the temperature of the food at the center of the food is 120 ° C. This is a method for producing a retort white soy sauce that has been subjected to a so-called retort treatment in which a heat treatment is performed for 4 minutes or under a condition having an effect equivalent to or higher than that.

  The production method of the present invention is characterized in that the rice used as a raw material is specific and the state of the rice at the time of filling is characteristic. In other words, in the present invention, washing-free rice is used as rice, and the condition of washing-free rice to be filled is 13 to 20% moisture. Retort white with excellent flavor derived from rice of almost the same or higher is obtained.

  Here, the non-washed rice means so-called non-washed rice in which the rice bran layer is removed and the water washing operation that is performed when preparing rice cooking is unnecessary. Specifically, the water content is 13 to 16% and the whiteness is low. It means 40% or more and turbidity of 90 ppm or less.

  Various methods are known for producing washing-free rice. For example, a method of removing rice milled with a polishing brush as described in Japanese Patent Application Laid-Open No. 2000-354773, etc., and a rice mill as described in Japanese Patent No. 2615314 A method of dewatering and drying after submerging in water for a short time, a method of removing milled rice using a sticking adhesive material such as tapioca as described in Japanese Patent No. 3206752, etc. For example, a method of removing using a sticky adhesive material.

  Wash-free rice produced by these methods is actually commercially available, and in the present invention, wash-free rice produced by any of these methods may be used, but retort white having an excellent flavor derived from rice is used. It is preferable to use non-washed rice from which the wrinkle layer has been removed with a detackifying adhesive substance in a state where 10% or less of fresh water is added or not added to the milled rice because wrinkles are easily obtained. The debonding adhesive substance is not particularly limited as long as it has a property of adsorbing the rice bran layer on the surface of the polished rice. For example, rice bran, buckwheat, buckwheat, Takahashi, rice, wheat, tapioca, etc. Examples include pulverized grains and rice bran. In addition, as non-washed rice with 10% or less of fresh water added to or not added to the polished rice, specifically, for example, the rice bran layer is removed with tapioca with about 5% of fresh water added to the polished rice. BG rice apparatus manufactured by Toyo Seiki Seisakusho Co., Ltd., which is made with a non-washing rice production apparatus called Neo Tasty White Process (NTWP) manufactured by Satake Co., Ltd. What was made with the washing-free rice manufacturing apparatus to name is mentioned.

  The water content of the non-washed rice is a value obtained by determining the mass ratio of the water evaporated by the usual drying method at 105 ° C. to the total amount of the sample. The whiteness is a value measured using a whiteness meter. The turbidity was measured by washing the water with a turbidity test, that is, adding 20 g of sample rice to 200 ml of water at 15 ° C., shaking for 10 minutes, collecting 50 ml of the liquid and diluting it 10 times. It is the value measured using.

  Normally, even when using non-washed rice for cooked rice including white soy sauce, use non-washed rice that has absorbed water to some extent, such as by immersing it in clean water for at least 30 minutes (when using clean water at room temperature), as with polished rice. Is said to cook delicious rice. Moreover, also in patent documents 1 and 2, the rice (water content = about 23-32%) which water-absorbed so that it might become about 1.1-1.25 times amount with respect to polished rice is used. On the other hand, in this invention, it is important to use a thing with a water | moisture content of 13-20% as the state of the non-washing rice at the time of filling. If the water content of unwashed rice is more than 20%, the moisture may affect the state of rice grains during cooking by retort processing, or the rice grains may be easily damaged by physical impact when filling with a filling machine, This is because it is not preferable because it is difficult to obtain a retort cake having a flavor almost the same as a handmade product.

  The method for adjusting the water content of the non-washed rice to 13 to 20% is not particularly limited. For example, since the water of the non-washed rice is 13 to 16%, the non-washed rice is immersed in clean water, etc. And a method of using as it is without absorbing water, or a method of immersing unwashed rice in clean water for a short time so that the water content does not exceed 20%. In particular, a method of using unwashed rice as it is without absorbing water is preferable because a retort white having an excellent flavor derived from rice that is almost equal to or higher than a handmade product is easily obtained.

  Furthermore, the production method of the present invention is characterized not only by the above-mentioned rice but also by fresh water as the raw material used. That is, the present invention is characterized by using nitrogen-containing water at 60 ° C. or higher as fresh water. As a result, a retort white with an excellent flavor derived from rice, which is almost the same as or more than homemade white, is obtained in combination with other components.

  First, the fresh water used in the present invention may be any fresh water generally used in foods, for example, tap water, ion exchange water, distilled water, mineral water, natural water, natural mineral water. Or deep sea water etc. are mentioned.

  In addition, it is important that the fresh water used in the present invention is hot water of 60 ° C. or higher, preferably 80 ° C. or higher. By using hot water, a retort white with an excellent flavor derived from rice, which is the object of the present invention, is obtained. This is because the rice grains at room temperature come into contact with hot water, A temperature difference occurs in the core part, and it is speculated that this may have caused a difference in the gelatinization speed depending on the part of the rice grain and had some influence on the expression of the flavor derived from rice. Further, the present invention blows in steam to replace the atmosphere in the head space with steam, but if hot water of 60 ° C. or higher is used, the steam is less likely to be converted to water than room temperature fresh water, and the mass is large on an industrial scale. This is because it is easy to control the head space of the obtained product in the production.

  Furthermore, in the present invention, it is important to use the nitrogen-containing water containing hot water. Here, the nitrogen-containing water is fresh water in which most of the gas dissolved in water is replaced with nitrogen by containing nitrogen. The method for preparing the nitrogen-containing water of hot water is not particularly limited. For example, it can be produced by blowing nitrogen into clean water and raising the temperature. Nitrogen-containing water is such that most of the gas dissolved in water is replaced with nitrogen, so that nitrogen is contained in a large amount of water, and oxygen other than nitrogen, carbon dioxide, etc. Is not so much contained in the water. The specific degree of substitution of nitrogen-containing water with nitrogen is that it is easy to obtain retort white, which is excellent in flavor derived from rice, which is the same as or better than homemade white, which is the effect of the present invention, From the viewpoint of productivity on an industrial scale, the oxygen concentration is preferably 0.2 to 2.0 mg / L, and more preferably 0.2 to 1.8 mg / L. .

  In addition, since the fresh water used in the present invention is hot water, the above oxygen concentration is immediately sealed so that the collected hot water is not dissolved in the atmosphere, and cooled to a water temperature of 25 ° C., then Toa DKK Co., Ltd. This is a value measured using a dissolved oxygen meter “DL-40”.

  In general, deaerated water is known as water from which gas such as oxygen dissolved in water is removed by a hollow fiber membrane or the like. Moreover, it is known that when rice is soaked in the degassed water, water absorption into the rice is promoted compared to fresh water that has not been degassed. On the other hand, the nitrogen-containing water used in the present invention is different from the method of removing gases such as oxygen dissolved in the water by blowing nitrogen into the water and saturating with nitrogen to expel oxygen, It is presumed that the water absorption into the rice is slower than the deaerated water, as is the case with the fresh water which has not been done, and this may have influenced the expression of the flavor derived from the rice.

  The production method of the present invention is characterized in that after the specific rice and fresh water described above are filled in a heat-resistant container, the atmosphere in the head space of the container is further replaced with steam. The steam used here may be steam produced by a conventional method such as steam produced by a steam generator that heats fresh water to produce steam. In the present invention, since the steam is finally cooled and becomes water, and the white becomes a part of the moisture of the soy sauce, it is necessary to take care not to mix foreign matter or the like. A method of replacing the atmosphere in the head space with steam may be performed by blowing steam to the head space, as in the case of nitrogen replacement. In addition, the flow rate of the steam does not cause a problem that the rice or fresh water of the contents is scattered by the spraying, and the rice grains or fine substances derived from the rice adhere to the sealed part, resulting in insufficient sealing. It should be done to the extent.

  Further, the amount of steam in the steam replacement is preferably set to such an extent that the atmosphere in the headspace is substantially replaced with steam. From this, it is easy to obtain retort white, which is excellent in flavor derived from rice, which is almost the same as or higher than homemade white, in addition to other components. Here, substantially substituting the atmosphere of the head space with steam means that the steam is finally cooled and becomes water, so that the head product has a capacity of 0.5 mL or less in the final product. Means. In particular, it is more preferable to perform steam substitution so that the volume of the head space of the final product is 0.1 mL or less. In the present invention, substitution with an inert gas such as nitrogen or argon may be used in combination with vapor substitution as long as the effects of the present invention are not impaired.

  In the production method of the present invention, the above-described specific rice and fresh water are filled into a heat-resistant container, and the sealed material obtained by steam-substituting the atmosphere in the head space with steam is finally subjected to retort treatment that combines rice cooking and sterilization. In starting the retort treatment, if the temperature rise is started within 20 minutes, more preferably within 15 minutes after filling and sealing, retort white having an excellent flavor derived from rice tends to be obtained. In addition, the retort treatment is similar to the conventional retort white soy sauce if the heat treatment at the center of the food is performed at 120 ° C. for 4 minutes or under conditions that have the same or better effect. Specifically, for example, it may be performed at a product temperature of 110 to 130 ° C. in the center of the food for about 5 to 60 minutes.

  As mentioned above, although the manufacturing method of this invention was explained in full detail, the retort white which was excellent in the flavor derived from the rice of the handmade white rice cooked with the pan etc. was equivalent to or more than the rice was obtained by the manufacturing method of this invention. It is done. As a specific degree of flavor derived from rice, when volatile components of retort white soy sauce were analyzed by solid-phase microextraction-gas chromatograph mass spectrometry (SPME-GC-MS method) shown in the following test examples, The ratio of the peak area of hexanal (quantitative ion m / z56) to the peak area of hydrogen sulfide (quantitative ion m / z34), which is a volatile component of the retort white soy sauce, is 100 or less, preferably 60 or less.

  In the present invention, the volatile components used as an index of flavor derived from rice are the above-mentioned hydrogen sulfide and hexanal. These components are components that greatly contribute to the flavor derived from rice when cooked with sulfur compounds such as hydrogen sulfide, and preferred volatile components derived from rice expressed to give softness to the aroma when cooked It is. On the other hand, hexanal is a component expressed as “old rice odor”, is a kind of carbonyl compound generated by oxidation of rice lipids, and is an undesirable volatile component derived from rice.

  The present inventors first made a retort white that is not so good by a sensory test, but a handmade white retort white that is almost the same as or higher than a homemade white soy obtained by the above production method. The volatile components of each retort white potato were analyzed by solid phase microextraction-gas chromatograph mass spectrometry (SPME-GC-MS method). As a result, in the above-mentioned components that are said to affect the flavor of rice, the ratio was found to be almost correlated with the results of the sensory test, and the peak area of hydrogen sulfide (quantitative ions), which is a volatile component of retort white. If the ratio of the peak area of hexanal (quantitative ion m / z 56) to m / z 34) is 100 or less, preferably 60 or less, the retort is excellent in flavor derived from rice, which is almost the same as or more than homemade white soy sauce. He found that white was boiled. The quantitative ion m / z 34 of the hydrogen sulfide peak area and the quantitative ion m / z 56 of the hexanal peak area are the masses of the quantitative ions of each component in the gas chromatograph mass spectrometry.

  Hereinafter, the retort white soy sauce of this invention and its manufacturing method are demonstrated concretely based on an Example, a comparative example, and a test example. The present invention is not limited to these examples.

[Reference example]
Hand-made white gyuyu (5-minute rice cake) was made. That is, water-absorbed rice (moisture content of about 30%) that had been washed with 30 g of polished rice and soaked in water for 1 hour was placed in a clay pot, and fresh water was added thereto so that the total blending amount was 330 g. Then, the lid was put on a high heat first, and when it boiled, the lid was shifted to a low heat so that it would not be blown out and cooked for about 50 minutes to produce about 300 g of white soy sauce.

[Example 1]
Washed rice with 5% fresh water added to the polished rice and the straw layer removed by tapioca [washless rice made with a washless rice production apparatus called NTWP made by Satake Co., Ltd., moisture content about 15% ] And nitrogen blowing apparatus [OHR line mixer manufactured by Seika Sangyo Co., Ltd.] and nitrogen-containing water with an oxygen concentration of 1.2 mg / L heated to 90 ° C. was prepared. Next, 25 g of the non-washed rice is filled as it is into a heat-resistant aluminum pouch (250 g capacity) together with 225 g of nitrogen-containing water of 90 ° C. hot water, and a steam generator [Nisaka Manufacturing Co., Ltd.] After the steam produced in step 1) was blown and replaced with steam so that the content of the rinse-free rice and nitrogen-containing water would not scatter, the steam of the final product had a headspace capacity of 0.1 mL or less. Sealed immediately. And within 15 minutes after sealing, the temperature rise of the retort process was started also serving as cooking and sterilization, and the retort process was performed at 121 degreeC for 20 minutes, and it cooled.

  After the obtained retort white was warmed with boiling water for 5 minutes while still pouched, it was eaten and subjected to sensory evaluation. As a result, the handmade white retort white of the reference example, which is almost the same as or higher than the boiled rice, has an excellent flavor derived from rice.

[Comparative Example 1]
Retort white soy sauce was made according to the production method of the example described in Patent Document 1.

  In other words, the polished rice was carefully washed three times, then immersed in water, dehydrated naturally in a colander for 30 minutes, and absorbed so that 26.5 g of polished rice became about 33 g. Moreover, fresh water was deaerated with a deaerated water production apparatus [Dainippon Ink Chemical Co., Ltd., SEPAREL KDO-02-5] to prepare deaerated water having an oxygen concentration of 4 mg / L. 33 g of the water-absorbing rice and 179 g of degassed water are filled in a heat-resistant aluminum pouch (250 g capacity), and nitrogen gas is blown into the filling at a flow rate such that the water-absorbed rice and degassed water of the contents are not scattered. Sealed to 4 mL. And within 15 minutes after sealing, the temperature rise of the retort treatment is started as both cooking and sterilization, the temperature rise time from the initial product temperature to 100 ° C is about 10 minutes, and the retort treatment is performed at 121 ° C for 8 minutes. And cooled.

  After the obtained retort white was warmed with boiling water for 5 minutes while still pouched, it was eaten and subjected to sensory evaluation. As a result, the retort white, which is excellent in the flavor of rice derived from the handmade white of the reference example, is almost the same as or higher than that of yuyu.

[Comparative Example 2]
In Example 1 described in Patent Document 2, a retort white soy sauce was produced according to the production method of Example 1 described in Patent Document 2 except that a heat-resistant aluminum pouch containing the following oxygen absorbent was used.

<Pouch>
The heat-resistant aluminum pouch used was a heat-resistant aluminum pouch containing an oxygen absorbent having a capacity of 250 g, and the layer structure of the pouch was PET / aluminum foil / iron powder-containing oxygen absorbing layer / polypropylene. The oxygen absorption amount of the pouch is the oxygen absorption amount when treated by the method of paragraph [0030] of Patent Document 2, that is, after filling the pouch with 1 g of fresh water and the head space with 50 cc of air, The oxygen absorption amount is 15 mg / bag when the temperature rise time from the initial product temperature to 121 ° C. is about 10 minutes and then retort treatment is performed at 121 ° C. for 8 minutes.

<Manufacture of Retort Shirogayu>
After carefully washing the polished rice 3 times, it was dehydrated naturally in a colander for 30 minutes. As a result, 26.5 g of the polished rice was absorbed by about 30 g. Moreover, fresh water was deaerated with a deaerated water production apparatus [Dainippon Ink Chemical Co., Ltd., SEPAREL KDO-02-5] to prepare deaerated water having an oxygen concentration of 1 mg / L. The heat-resistant aluminum pouch (250 g capacity) was filled with 30 g of the water-absorbing rice and 209 g of deaerated water, and sealed so as to eliminate the head space. After sealing, the end of the pouch was slightly cut off, and 20 mL of air was injected with a syringe so that air did not enter the container, and the container was sealed again. And within 15 minutes after resealing, the temperature rise of the retort treatment is started both for cooking and sterilization, the temperature rise time from the initial product temperature to 100 ° C is about 10 minutes, and the retort is performed at 121 ° C for 8 minutes. Treated and cooled.

  After the obtained retort white was warmed with boiling water for 5 minutes while still pouched, it was eaten and subjected to sensory evaluation. As a result, the retort white, which is excellent in the flavor of rice derived from the handmade white of the reference example, is almost the same as or higher than that of yuyu. In addition, when the oxygen concentration of the obtained retort white was a head space was measured, it was 0.1%.

[Test example]
The retort white of Example 1, which was evaluated by the sensory test that the retort white excellent in flavor derived from rice, which is almost equal to or higher than the homemade white soy sauce, is a soy sauce, compared to comparative examples 1 and 2 which are not so, Tests were conducted to prove that homemade white is almost equal to or better than yuzu in the analysis results of volatile components by solid-phase microextraction-gas chromatograph mass spectrometry (SPME-GC-MS method). It was.

<Analysis method>
Solid-phase microextraction-gas chromatograph mass spectrometry (SPME-GC) showing the volatile components of the handmade white soy sauce of Reference Example and the retort white soy sauce obtained in Example 1 and Comparative Examples 1 and 2 below. -MS method). Next, the average value of the peak areas of the volatile components of each white soy sauce was calculated, and the ratio of the peak area of hexanal (quantitative ion m / z56) to the peak area of hydrogen sulfide (quantitative ion m / z34) was calculated. Evaluation was based on the ratio of peak areas. The results are shown in Table 1.

  First, the handmade white soy sauce of the reference example was used as an analytical sample as it was, and each retort white soy sauce was kept warm for 5 minutes with boiling water while still being a pouch. An analytical sample of 3.00 ± 0.03 g was directly collected in a headspace vial (10 mL capacity) and sealed with a cap with a septum. And the extracted volatile component was introduce | transduced into the gas chromatograph / mass spectrometer with the fully automatic volatile component extraction introduction | transduction apparatus shown below, and it analyzed.

<Solid-phase microextraction (SPME) conditions>
SPME fiber: StableFlex 50/30 μm, DVB / Carboxen / PDMS (manufactured by Spelco: Supelco, Inc., Bellefonte, PA)
-Fully automatic volatile component extraction and introduction device: Combi PAL (CTC Analytics, manufactured by CTC Analytics)
-Preheating: 5 minutes at 55 ° C-Stirring speed: 300 rpm (Agitator on for 5 seconds, off for 2 seconds)
-Extraction of volatile components: 15 minutes at 55 ° C-Desorption time of volatile components: 10 minutes

<Gas chromatograph mass spectrometry (GC-MS) conditions>
GC oven: Agilent 6890N (Agilent Technologies, Inc .: Agilent Technologies)
Column: SOLGEL-WAX; 30 m, 0.25 mm i. d. , 0.25 μm (SGE Co., Ltd .: SGE)
-GC temperature condition: 35 ° C (5 minutes) → 5 ° C / minute → 120 ° C → 15 ° C / minute → 220 ° C (6 minutes)
Carrier: Helium, 1.0 ml / min, constant flow rate mode Injection: Injected by pulsed splitless method. After splitless for 1.5 minutes, the purge flow rate was 50 mL / min. The pulse pressure was set to 100 kPa for 1.6 minutes and then returned to the initial conditions.
Inlet temperature: 250 ° C
・ Analysis software: MDS ChemStation Build 75 (manufactured by Agilent Technologies: Agilent Technologies)
Mass spectrometer: Agilent 5973inert (Agilent Technologies, Inc .: Agilent Technologies)
Scan mass: m / z 29.0 to 350.0
・ Ionization method: EI (70 eV)

  From Table 1, the amount of hydrogen sulfide, which is a preferred volatile component derived from rice, is higher than that of the handmade white koji soup obtained in Example 1, and is an undesirable volatile component. The amount of certain hexanal was low. Moreover, the ratio of the peak area of hexanal (quantitative ion m / z56) to the peak area of hydrogen sulfide (quantitative ion m / z34) is also lower than the handmade white of the reference example, and the value is The specified value was 100 or less and the preferred range of 60 or less.

  On the other hand, the amount of hydrogen sulfide, which is a preferable volatile component derived from rice, is less preferable than that of the retort white crabs obtained in Comparative Examples 1 and 2, compared with the handmade white crabs of the reference example. The amount of hexanal component was obviously high. Moreover, the ratio of the peak area of hexanal (quantitative ion m / z56) to the peak area of hydrogen sulfide (quantitative ion m / z34) is also higher than the handmade white of the reference example, and the value is defined by the present invention. It was clearly higher than the value to be.

  Therefore, the retort white gourd of Example 1 which is the present invention is excessively heated by the retort treatment even in the result by the sensory test and the result by the solid phase microextraction-gas chromatograph mass spectrometry (SPME-GC-MS method). Despite being treated, it is understood that handmade white rice cooked in a pan or the like is a retort white with an excellent flavor derived from rice that is almost the same as or higher than a soy sauce.

Claims (5)

When the volatile components of retort white soy sauce are analyzed by solid-phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS method), the peak area of hydrogen sulfide, which is the volatile component of retort white soy sauce (quantitative) The ratio of the peak area of hexanal (quantitative ion m / z 56) to ion m / z 34) is 100 or less, and the retort white is boiled. When the volatile components of retort white soy sauce are analyzed by solid-phase microextraction-gas chromatography mass spectrometry (SPME-GC-MS method), the peak area of hydrogen sulfide, which is the volatile component of retort white soy sauce (quantitative) Retort white is characterized in that the ratio of the peak area of hexanal (quantitative ion m / z 56) to ion m / z 34) is 60 or less. In the manufacturing method of retort white soy sauce which fills and seals rice and fresh water in a heat-resistant container, and performs retort treatment, using non-washed rice as the rice and nitrogen-containing water at 60 ° C. or higher as the fresh water, A method for producing retort white soy sauce, which is characterized by filling a heat-resistant container with rinse-free rice with 20% water and nitrogen-containing water at 60 ° C. or higher, and substituting the atmosphere in the headspace with steam, followed by sealing. . The method for producing retort white soy sauce according to claim 3, wherein the oxygen concentration of the nitrogen-containing water at 60 ° C or higher is 0.2 to 2.0 mg / L. The method for producing a retort white soy sauce according to claim 3 or 4, wherein the steam substitution substantially substitutes the atmosphere of the head space.