JP7250752B2 - Retort food containing tomato onion seasoning - Google Patents

Description

TECHNICAL FIELD The present invention relates to retort food containing tomato-onion seasoning.
The present invention also relates to a method for producing a heat-pressurized tomato-onion seasoning.

Stewed dishes such as curry, hayashi, stew, etc. are often eaten in Japan, and are popular as home-cooked dishes and side dishes. However, at home, there is a demand for shortening cooking time by working together, and in the food service industry, there is a demand for work efficiency due to labor shortages. It has been demanded.

Seasonings prepared by pre-cooking ingredients such as vegetables are known as seasonings for imparting a feeling of being stewed. For example, in Patent Document 1, a mixture obtained by mixing soup stock obtained by boiling down meat and vegetables; miso; sugars; A seasoning material is disclosed, and a seasoning sauce such as curry is produced by heating and mixing this miso seasoning material with roux. Patent Literature 1 describes, as vegetables, paste-like vegetable raw materials such as onions and tomato raw materials.

On the other hand, retort treatment (retort sterilization treatment) refers to treatment of wet heat sterilization at a temperature of over 100° C. under high pressure (Non-Patent Document 1). Retorting is performed to kill microorganisms in foods with a pH greater than 4.6 and a water activity greater than 0.94.

Japanese Unexamined Patent Application Publication No. 2015-000009

Tokyo Metropolitan Food Technology Center Newsletter No. 15 September 2012 (http://www.food-tokyo.jp/own_published_matter/tfc_newsletter_15.pdf)

However, there are not many types of seasonings for use in many stewed dishes, and there is still room for improvement in terms of the feeling of stewing.

As a result of intensive studies by the present inventors to solve the above problems, a tomato-onion seasoning that does not require retort treatment for the purpose of sterilization and has a water activity of 0.94 or less is retorted or heated and pressurized. When the tomato-onion seasoning is made, the umami and stewed feeling of the tomato-onion seasoning are significantly improved, and the components presumed to be involved in the aroma and umami in the tomato-onion seasoning are increased. .

(1) A retort food product comprising a tomato-onion seasoning containing a tomato-processed product, an onion-processed product and sugars and having a water activity of 0.94 or less, and a container enclosing the seasoning.
(2) The seasoning contains 35 to 140% by mass of the processed tomato product in terms of raw raw material tomato, and 18 to 78% by mass of the processed onion product in terms of raw raw material onion, (1 ).
(3) The retort food according to (1) or (2), wherein the seasoning has a Brix of 15-60.
(4) The retort pouch food according to any one of (1) to (3), which is subjected to heat and pressure treatment under conditions of an F value of 4 or more.
(5) When 1 ml of 1 ppm 4-methylthiazole aqueous solution is added as an internal standard substance to 1 g of the seasoning and measured by gas chromatography mass spectrometry (GCMS),
The peak area ratio of 2-acetylfuran to 4-methylthiazole is 0.12 or more.
(E)-1-methyl-2-(Prop-1-en-1-yl)disulfane to 4-methylthiazole ) has a peak area ratio of 0.22 or more, and
The peak area ratio of dimethyltrisulfide to 4-methylthiazole is 3.2 or more,
The retort food according to any one of (1) to (4), which satisfies any one or more of
(6) When 49 ppb of L-phenylalanine (3-13C) is added as an internal standard substance to the seasoning and measured by liquid chromatography mass spectrometry (LCMS),
The peak area ratio of aspartyl glutamic acid to L-phenylalanine (3-13C) is 0.13 or more,
The peak area ratio of glycylproline to L-phenylalanine (3-13C) is 0.035 or more,
The peak area ratio of leucylalanine to L-phenylalanine (3-13C) is 0.033 or more, and
The peak area ratio of aconitic acid to L-phenylalanine (3-13C) is 26.5 or more,
The retort food according to any one of (1) to (5), which satisfies any one or more of
(7) The retort food according to any one of (1) to (6), wherein the seasoning is a concentrate for stewed dishes.

(8) Step A of preparing a tomato-onion seasoning containing a processed tomato product, a processed onion product, and saccharides and having a water activity of 0.94 or less, and a step B of subjecting the seasoning to heat and pressure treatment
A method for producing a seasoning that has been subjected to heat and pressure treatment, comprising:
(9) further comprising a step C of enclosing the seasoning prepared in the step A in a container;
The step B is a step of heating and pressurizing the seasoning enclosed in the container obtained in the step C.
(8) The method as described in.
(10) The method according to (8) or (9), wherein the step B includes performing the heating and pressurizing treatment under conditions where the F value is 4 or more.
(8 ) to (10).
(12) The method according to any one of (8) to (11), wherein the seasoning has a Brix of 15-60.
(13) The method according to any one of (8) to (12), wherein the seasoning is a concentrate for stewed dishes.

The retort food containing the tomato-onion seasoning according to the present invention can impart a preferable stewed feeling and umami to the stewed dish by adding it to the stewed dish and cooking it.

According to the method for producing a seasoning that has been subjected to heat and pressure treatment according to the present invention, it is possible to produce a tomato-onion seasoning that can impart a preferable stewed feeling and umami to a stewed dish.

The ratio of the peak area of 2-acetylfuran to the peak area of 1 ppm of 4-methylthiazole added as an internal standard in SPME-GCMS analysis of tomato onion-based sauces with different heating and pressurizing conditions and water activities (mean value (n = 5) ± standard deviation). (E)-1-methyl-2-(Prop-1) vs. peak area of 1 ppm 4-methylthiazole added as internal standard in SPME-GCMS analysis of tomato onion-based sauces with different heating and pressurizing conditions and water activities -en-1-yl) disulfane peak area ratio (mean value (n=5)±standard deviation). The ratio of the peak area of dimethyltrisulfide to the peak area of 1 ppm 4-methylthiazole added as an internal standard in SPME-GCMS analysis of tomato onion-based sauces with different heating and pressurizing conditions and water activities (average value (n = 5) ± standard deviation). The ratio of the peak area of aspartyl glutamic acid (Asp-Glu) to the peak area of L-phenylalanine (3-13C) added as an internal standard in LCMS analysis of tomato onion-based sources with different heating and pressurizing conditions and water activities ( Mean values (n=3)±standard deviation) are shown. The ratio of the peak area of glycylproline (Gly-Pro) to the peak area of L-phenylalanine (3-13C) added as an internal standard in LCMS analysis of tomato onion-based sources with different heating and pressurizing conditions and water activities ( Mean values (n=3)±standard deviation) are shown. The ratio of the peak area of leucylalanine (Leu-Ala) to the peak area of L-phenylalanine (3-13C) added as an internal standard in LCMS analysis of tomato onion-based sauces with different heating and pressurizing conditions and water activities ( Mean values (n=3)±standard deviation) are shown. The ratio of the peak area of aconitic acid to the peak area of L-phenylalanine (3-13C) added as an internal standard in the LCMS analysis of tomato onion-based sources with different heating and pressurizing conditions and water activities (mean value (n = 3 ) ± standard deviation).

<Retort food containing tomato onion seasoning>
Tomato-onion seasoning is used in combination with other food materials to cook the final food, and has the flavor of tomato and onion It is a seasoning for imparting umami (savory taste and simmered taste) to the final food. The tomato-onion seasoning is preferably a liquid or pasty composition. A liquid or pasty tomato-onion seasoning can be referred to as a tomato-onion-based sauce.

Examples of processed tomato products include tomato puree, tomato paste, diced tomato, concentrated tomato, tomato sauce, tomato juice, tomato mix juice, and tomato ketchup. Tomato puree, tomato paste, diced tomato, and concentrated tomato are particularly preferred. The content of the processed tomato in the tomato-onion seasoning is not particularly limited, but it is preferably 35 to 140% by mass, more preferably 70 to 120% by mass in terms of raw tomatoes. When the content of the processed tomato product is in such a range, the umami and stewed feeling that accompany cooking are remarkably exhibited, which is preferable from an organoleptic point of view.

Examples of onion (onion) processed products include onion paste, onion slices, onion diced, and onion sauté. The content of the processed onion in the tomato-onion seasoning is not particularly limited, but is preferably 18 to 78% by mass, more preferably 30 to 64% by mass in terms of raw onion. When the content of the processed onion product is in such a range, the umami and stewed feeling that accompany cooking are remarkably exhibited, which is preferable from an organoleptic point of view.

The tomato-onion seasoning further contains sugars. The saccharides are not particularly limited, and one or more saccharides that are acceptable as foods can be used. Examples of sugars include sucrose, glucose, fructose, and honey. The content of sugars in the tomato-onion seasoning is not particularly limited, but the Brix of the tomato-onion seasoning is preferably 15 to 60, more preferably 15 to 60, including sugars derived from food materials (processed tomato or processed onion). contains sugars in an amount of 20-50, more preferably 25-40. When the Brix is in such a range, the umami and stewed feeling associated with cooking are remarkably manifested, which is preferable from an organoleptic point of view. In addition, as an example, Brix may be the display value (reference temperature 20 ° C.) after a predetermined time after placing a few drops of tomato onion seasoning on the measuring part of Atago's digital refractometer (RX-7000α). .

Tomato-onion seasonings usually also contain water. The content of water in the tomato-onion seasoning is not particularly limited as long as the water activity is within the range described later, but can be, for example, 1 to 95% by mass, typically 10 to 85% by mass.

The tomato-onion seasoning may contain other ingredients such as salts, sugar alcohols and spices. A tomato-onion seasoning according to a preferred embodiment of the present invention does not contain one or more of miso and wheat flour. The tomato-onion seasoning may contain oil, but when the tomato-onion seasoning contains oil, it is more preferable that the composition contains oil as a dispersed phase and water as a continuous phase.

In the present invention, the tomato-onion seasoning has a water activity of 0.94 or less, preferably 0.93 or less, more preferably 0.85 or more and 0.90 or less. A food composition with a water activity of 0.94 or less does not require retorting for the purpose of sterilization, and retorting the food composition causes discoloration, generation of offensive odor, deterioration of taste and texture, etc. Since this is known, food compositions having a water activity of 0.94 or less were not dared to undergo retort treatment. Surprisingly, the present inventors found that when a tomato-onion seasoning containing a processed tomato product, a processed onion product, and sugars and having a water activity of 0.94 or less was retorted, the umami and stewed feeling were significantly improved, It was found that the components presumed to be involved in aroma and umami increase, and that the effect of improving umami and stewed feeling is small when retorting a tomato-onion seasoning with a water activity exceeding 0.94.

A tomato-onion seasoning with a water activity of 0.94 or less is obtained by cooking (cooking) a raw material mixture containing processed tomato, processed onion, sugars, and other raw materials as described above that are blended as necessary. It can be prepared by processing by a normal processing method such as raising treatment). The present inventors found that in order to sufficiently enhance the umami and the feeling of stewing, it is not enough to simply boil and cook the raw material mixture, and it is necessary to further heat and pressurize the prepared tomato-onion seasoning. I am discovering something.

A retort food product according to the present invention includes a tomato-onion seasoning and a container enclosing it. As a container for enclosing the tomato-onion seasoning, any retort-resistant container can be used, and for example, a retort-resistant pouch or pack can be used.

The retort food according to the present invention can be obtained by retorting the tomato-onion seasoning enclosed in a container. The conditions for the retort treatment are not particularly limited as long as they are heated and pressurized at a temperature higher than 100°C. pressure treatment.

The retort treatment is preferably performed under the condition that the F value is 4 or more, more preferably 6 or more.

Here, the F value is an index commonly used in the Japanese food industry as an index for setting the conditions for retort sterilization. As a condition for retort sterilization of food exceeding 0.94, it is possible to kill heat-resistant spores of Clostridium botulinum, which breeds in anaerobic conditions such as canning and vacuum packing, and has a high fatality rate in humans. It is determined based on the conditions, and specifically, it can be obtained by the following formula (Non-Patent Document 1):
F=t×10 ^{((T−121)/Z)}
[However, heating for t minutes at T ° C., Z value is the temperature rise to reduce the sterilization time to 1/10 (Z ≈ 12 ° C. for Clostridium botulinum)]
In the above formula, the Z value can be regarded as 12°C.

The tomato-onion seasoning contained in the retort food according to the present invention is preferably a concentrate for stewed dishes. A stew concentrate is a composition for producing a stew by combining with water and other food materials and cooking. Although the dilution ratio is not particularly limited, it is usually about 2 to 40 times, preferably about 6 to 15 times. Examples of stewed dishes include curry sauce, stew sauce, hayashi sauce, demi-glace sauce, and the like. Examples of other food materials for preparing stewed dishes include starch, spices, wheat flour roux, oils and fats, and the like. By being a concentrate in this way, it is possible for the user to adjust the flavor to his liking by adding fresh ingredients, etc., when reheating and cooking, and to reduce distribution costs.

The tomato-onion seasoning contained in the retort food according to the present invention has an increased number of components involved in umami and stewed feeling, and preferably has the following features.

(Analysis by GCMS)
The tomato-onion seasoning contained in the retort food according to the present invention is preferably added with 1 ml of 1 ppm 4-methylthiazole aqueous solution as an internal standard substance to 1 g of the seasoning and measured by GCMS.
(1A) the peak area ratio of 2-acetylfuran to 4-methylthiazole is 0.12 or more;
(1B) the peak area ratio of (E)-1-methyl-2-(Prop-1-en-1-yl)disulfane to 4-methylthiazole is 0.22 or more, and
(1C) the peak area ratio of dimethyltrisulfide to 4-methylthiazole is 3.2 or more,
satisfies any one or more, more preferably satisfies two or more, and most preferably satisfies all of them.

The tomato-onion seasoning having this characteristic has particularly good umami and stewed feeling.

The peak area ratio of (1A) is more preferably 0.15 or more, more preferably 0.20 or more, more preferably 0.25 or more, and the upper limit is not particularly limited, but for example 1.00 or less, preferably It is 0.50 or less, more preferably 0.40 or less.

The peak area ratio of (1B) is more preferably 0.25 or more, more preferably 0.30 or more, more preferably 0.40 or more, more preferably 0.50 or more, and the upper limit is not particularly limited, For example, it is 2.00 or less, preferably 1.50 or less, more preferably 1.00 or less, and more preferably 0.80 or less.

The peak area ratio of (1C) is more preferably 3.5 or more, more preferably 4.0 or more, more preferably 5.0 or more, more preferably 6.0 or more, and the upper limit is not particularly limited, For example, it is 20 or less, preferably 15 or less, more preferably 10 or less, and more preferably 9.0 or less.

The above peak area ratios are obtained from the GCMS mass spectral data of the tomato onion seasoning to which the internal standard substance 4-methylthiazole is added, 4-methylthiazole, 2-acetylfuran, (E)-1-methyl-2-( Prop-1-en-1-yl)disulfane and/or dimethyltrisulfide Extracted ion chromatogram showing the ion intensity of the mass-to-charge ratio as a function of time (horizontal axis: time, vertical axis: ion intensity ), and the ratio of the peak areas of each component when the peak area of 4-methylthiazole is set to 1. The numerical value of the mass-to-charge ratio representing each component and the calculation formula of the peak area ratio are as described in Experiment 3 (4).
Specifically, GCMS can be performed using the conditions described in Experiment 3(3).

The sample subjected to GCMS is preferably a sample of volatiles adsorbed by solid-phase microextraction (SPME) of tomato onion seasoning spiked with 4-methylthiazole. SPME can also be performed using the conditions described in Experiment 3(3).

(Analysis by LCMS)
When the tomato-onion seasoning contained in the retort food according to the present invention is measured by LCMS with the addition of 49 ppb of L-phenylalanine (3-13C) as an internal standard substance,
(2A) the peak area ratio of aspartylglutamic acid to L-phenylalanine (3-13C) is 0.13 or more;
(2B) the peak area ratio of glycylproline to L-phenylalanine (3-13C) is 0.035 or more;
(2C) the peak area ratio of leucylalanine to L-phenylalanine (3-13C) is 0.033 or more, and
(2D) the peak area ratio of aconitic acid to L-phenylalanine (3-13C) is 26.5 or more;
satisfy any one or more of the above, more preferably satisfy two or more, more preferably satisfy three or more, and most preferably satisfy all of them.

The tomato-onion seasoning having this characteristic has particularly good umami and stewed feeling.

The peak area ratio of (2A) is more preferably 0.135 or more, more preferably 0.140 or more, more preferably 0.145 or more, more preferably 0.150 or more, and the upper limit is not particularly limited, For example, it is 0.50 or less, preferably 0.40 or less, more preferably 0.30 or less, and more preferably 0.20 or less.

The peak area ratio of (2B) is more preferably 0.040 or more, more preferably 0.045 or more, more preferably 0.050 or more, and the upper limit is not particularly limited, but for example 0.20 or less, preferably It is 0.15 or less, more preferably 0.10 or less, and more preferably 0.08 or less.

The peak area ratio of (2C) is more preferably 0.034 or more, more preferably 0.035 or more, more preferably 0.036 or more, and the upper limit is not particularly limited, but for example 0.100 or less, preferably is 0.08 or less, more preferably 0.06 or less.

The peak area ratio of (2D) is more preferably 27 or more, more preferably 28 or more, more preferably 29 or more, and the upper limit is not particularly limited, for example, 50 or less, preferably 45 or less, more preferably 35 or less. is.

L-phenylalanine (3-13C) is L-phenylalanine in which the β carbon is ^13C .

The above peak area ratio is obtained from the mass spectrum data by LCMS of the tomato onion seasoning to which the internal standard substance L-phenylalanine (3-13C) is added, L-phenylalanine (3-13C), aspartyl glutamic acid (Asp-Glu) , glycylproline (Gly-Pro), leucylalanine (Leu-Ala) and/or aconitic acid, respectively. H) (in the case of negative mode) The peak area in the extracted ion chromatogram (horizontal axis: time, vertical axis: ion intensity) representing the ion intensity of the mass-to-charge ratio as a function of time was obtained, and L-phenylalanine (3 -13C), the peak area ratio of each component is shown. Numerical values and peaks of the mass-to-charge ratio (= proton adduct accurate mass) or the deprotonated product (MH) (= deprotonated product accurate mass) representing each component The formula for calculating the area ratio is as described in Experiment 4(4).

Specifically, LCMS can be performed using the conditions described in Experiment 4(2)(3).

<Method for producing tomato onion seasoning>
The method for producing a tomato-onion seasoning that has been subjected to heat and pressure treatment according to the present invention,
A step A of preparing a tomato-onion seasoning containing a processed tomato product, a processed onion product and sugars and having a water activity of 0.94 or less, and a step B of heat-pressurizing the seasoning
characterized by comprising

According to this method, it is possible to produce a tomato-onion seasoning capable of imparting a preferable stewed feeling and umami to a stewed dish.

In step A, the composition and production method of the tomato-onion seasoning are as described for the tomato-onion seasoning contained in the retort food.

By heat-pressing the tomato-onion seasoning prepared in step A in step B, the tomato-onion seasoning is imparted with a preferable stewed feeling and umami.

The heat and pressure treatment in step B is preferably heat and pressure treatment at a temperature above 100°C, more preferably 110°C or higher, more preferably 120°C or higher, more preferably 120 to 130°C. pressure treatment. More preferably, the heating and pressurizing treatment is performed under the condition that the above F value is 4 or more, more preferably 6 or more.

Step B can be performed by heating and pressurizing the tomato-onion seasoning in a pressure vessel.

A more preferred embodiment of the method for producing a heat-pressurized tomato-onion seasoning according to the present invention is
Further comprising a step C of encapsulating the tomato-onion seasoning prepared in step A in a container,
Step B is a step of heating and pressurizing the tomato-onion seasoning enclosed in the container obtained in Step C.

In this embodiment, the container used in step C is preferably a retort-resistant container, and for example, a retort-resistant pouch or pack can be used.

Experiment 1. Preparation of tomato-onion base sauce and curry sauce using the same (1) Tomato-onion base sauce As tomato-onion base sauce, "concentrated type" and "straight type" were prepared. Each combination is as follows. The unit of the amount of each component is gram unless otherwise specified.

A concentrated type tomato-onion base sauce is prepared by processing under three types of heat and pressure conditions (retort treatment, pasteurization and cooking), and a straight type tomato-onion base sauce is processed under two types of heat and pressure conditions. (retorting and cooking).

Preparation of concentrated type and straight type tomato-onion base sauce by retort processing was performed by the following procedure. After reaching a temperature of 95° C., the raw material mixture of each composition was heated for 5 minutes and allowed to cool to obtain a tomato-onion base sauce. 200 g of the resulting tomato-onion base sauce was sealed in a retort pouch and subjected to retort treatment (120° C., 30 minutes, F value 4).

Preparation of concentrated tomato-onion base sauce by pasteurization was carried out as follows. After reaching a temperature of 95° C., the concentrated type raw material mixture was cooked for 5 minutes and allowed to cool to obtain a tomato-onion base sauce. 200 g of the resulting tomato-onion base sauce was sealed in a retort pouch and heat-treated (95° C., 30 minutes).

Preparation of concentrated type and straight type tomato-onion base sauce by boiling was carried out according to the following procedure. After reaching a temperature of 95° C., the raw material mixture of each composition was heated for 5 minutes and allowed to cool to obtain a tomato-onion base sauce. The obtained tomato-onion base sauce was directly used as a test sample.

(2) Curry Sauce A curry sauce having the following composition was prepared using the concentrated or straight type tomato-onion base sauce subjected to each of the treatments described above. The unit of the amount of each component is gram unless otherwise specified.

A curry sauce was prepared by heating the raw material mixture having the above composition for 5 minutes after reaching a temperature of 95°C.

Experiment 2. Evaluation of umami and stewed feeling Five trained panelists ate the curry sauce using the following tomato-onion base sauces (1) to (5) prepared in Experiment 1, and evaluated the umami and stewed feeling. .
(1) Concentrated retorted tomato onion base sauce (2) Pasteurized concentrated tomato onion base sauce (3) Cooked concentrated tomato onion base sauce (4) Retorted straight tomato Onion base sauce (5) Cooked straight type tomato onion base sauce

Evaluation of umami was scored in the following five stages.
1 point: very weak 2 points: weak 3 points: moderate 4 points: strong 5 points: very strong

The evaluation of the stewed feeling was scored in the following five stages.
1 point: very weak 2 points: weak 3 points: moderate 4 points: strong 5 points: very strong

The results of sensory evaluation are shown below.

Sample (1) had significantly higher evaluation points for umami and stewed texture than samples (2) and (3). This indicates that the retort treatment of the tomato-onion base sauce improves the umami and the feeling of stewing, and that this effect is not observed when the concentrated tomato-onion base is pasteurized or boiled. Indicates a unique effect.

Sample (1) had significantly higher evaluation points for umami and stewed feeling than sample (4). This indicates that the low water activity of the tomato-onion-based sauce during retort processing enhances the umami and simmering texture.

Sample (5) scored lower than sample (4) for umami and stewed feeling, and the difference in score from sample (1) was even greater. This indicates that the combination of using a tomato-onion base sauce with low water activity and retorting it significantly enhances the umami and the feeling of stewing.

Experiment 3. Analysis by solid-phase microextraction of tomato onion-based source-gas chromatography-mass spectrometry (SPME-GCMS) ( 1) Preparation of internal standard solution Using 4-methylthiazole as an internal standard substance and 1 ppm of 4- A methylthiazole aqueous solution was prepared.

(2) Preparation of measurement samples The following tomato-onion base sauces prepared in Experiment 1 (1) were used as samples to be analyzed.
Concentrated type that has been cooked (concentrated x cooked)
Pasteurized concentrated type (concentration x pasteurization)
Retort processed concentrated type (concentrated x retort)
Cooked straight type (straight x cooked)
Concentrated 2-fold diluted solution that has been cooked (concentrated x cooked (2-fold dilution))
Retort processed straight type (straight x retort)
Retort-processed concentrated type 2-fold dilution (concentration x retort (2-fold dilution))

After each sample to be analyzed was stirred and homogenized, 1 g of each sample to be analyzed was weighed into an SPME vial. To this, 1 ml of 1 ppm 4-methylthiazole aqueous solution was added, mixed uniformly, sealed with a cap as a measurement sample, and subjected to solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GCMS).

(3) Conditions for SPME-GCMS Analysis A Thermo Fisher Scientific GCMS (TRACE1310 Gas Chromatograph, QExactive GC-Orbitrap MS) was used for the analysis. As SPME, Restek PAL SPME Arrow 120um Carbon Wide Range (WR)/PDMS from RESTEK was used. The fiber was exposed to 60° C. for 15 minutes in a sealed vial to adsorb volatile components and then injected into the GCMS. Analysis was performed with n=5 for each sample. The GCMS conditions are shown below.

Column used: Agilent Technologies DB-WAX (60 m × 0.25 mm, 0.25 um)
Column heating conditions: (i) start heating from 40 ° C. → (ii) heat for 7 minutes at 10 ° C./min and heat up to 110 ° C. → (iii) heat for 35 minutes at 2 ° C./min to 180 → (iv) Heat for 2.17 minutes under the conditions of 30 ° C./min, raise the temperature to 245 ° C., hold for 8.8 minutes, and finish (52.97 minutes after the start of temperature rise)

(4) Calculation method of peak area ratio to internal standard An ion chromatogram was extracted and the area of each peak was calculated. Based on the following formula, the internal standard ratio of the peak area was calculated.
Internal standard ratio of peak area of 2-acetylfuran = (peak area of 2-acetylfuran)/(peak area of 4-methylthiazole)

(E) m/z 120.006, a representative ms fragment of -1-methyl-2-(Prop-1-en-1-yl)disulfane and m, a representative ms fragment of 4-methylthiazole /z 99.013 was extracted from the ion chromatogram, and the area of each peak was calculated. Based on the following formula, the internal standard ratio of the peak area was calculated.
(E)-1-methyl-2-(Prop-1-en-1-yl) disulfane peak area internal standard ratio = ((E)-1-methyl-2-(Prop-1-en-1- yl) peak area of disulfane) / (peak area of 4-methylthiazole)

Ion chromatogram extraction of m/z 125.963, a typical ms fragment of dimethyltrisulfide and m/z 99.013, a typical ms fragment of 4-methylthiazole, and calculating the area of each peak bottom. Based on the following formula, the internal standard ratio of the peak area of dimethyltrisulfide was calculated.
Internal standard ratio of peak area of dimethyltrisulfide = (peak area of dimethyltrisulfide)/(peak area of 4-methylthiazole)

4-Methylthiazole, 2-acetylfuran, (E)-1-methyl-2-(Prop-1-en-1-yl)disulfane, mass-to-charge ratio (m/z) of dimethyltrisulfide, retention time shown in the table.

(5) Analysis results The internal standard ratio of the peak area of 2-acetylfuran of the measurement sample described in (2) above is shown in FIG. The internal standard ratio of the peak area of yl) disulfane is shown in FIG. 2, and the internal standard ratio of the peak area of dimethyltrisulfide is shown in FIG. In Figures 1-3, the mean (n=5) and standard deviation (error bars) for each sample are shown.

It was confirmed that in the retort-treated concentrated type (concentrated x retort) tomato-onion base sauce, the internal standard ratio of the peak areas of the three components was significantly higher than in the other treated tomato-onion base sauce.

The above three components are presumed to be aroma components. It is possible that the excellent umami and stewed feeling of the retort-processed concentrated tomato-onion-based sauce confirmed in Experiment 2 are related to the high levels of the above three ingredients.

Experiment 4. Analysis of Tomato Onion Base Sauce by Liquid Chromatography Mass Spectrometry (LCMS) (1) Test Solution Preparation The following tomato onion base sauce prepared in Experiment 1 (1) was used as a sample to be analyzed.
(1) Retort-processed concentrated type (concentrated x retort)
(2) Pasteurized concentrated type (concentration x pasteurization)
(3) Cooked concentrated type (concentrated x cooked)
(4) Retort treated straight type (straight x retort)
(5) Cooked straight type (straight x cooked)

One of the above samples to be analyzed was collected in a 10 mL test tube. In order to match the amount of substrate, the collection amount was 1.00 g for concentrated type samples (1) to (3) and 2.00 g for straight type samples (4) or (5). Ultrapure water was added to the test tube after sample collection to make the total amount 10 g. As an internal standard solution, 0.1 mL of a 0.49 μg/mL L-phenylalanine (3-13C) (Fuji Film Wako Pure Chemical) aqueous solution was added. After stirring the tube on a shaker for 10 minutes at room temperature, 0.2 mL of the solution was transferred to an ultrafiltration filter (Amicon Ultra 0.5 mL Centrifugal Filters 3K, Merck). After centrifuging the ultrafiltration filter at room temperature at 15,000 rpm for 30 minutes, 1 mL of ultrapure water was added to the eluate from the filter and vortexed for 15 seconds. The LCMS sample was the solution after loading on a 0.2 μm filter (n=3). This LCMS sample contains 49 ppb of internal standard L-phenylalanine (3-13C) per analyte (tomato onion-based source).

ＭＳ条件：
イオン源温度：２２５℃、ＭＳスキャン：ｍ／ｚ ６７～１，００５ (2) LCMS analysis conditions LC-orbitrap-MS analysis conditions are shown below.
Analysis equipment:
LC-Ultimate 3000 (Thermo Fisher Scientific)
MS-Q Exactive Focus (Thermo Fisher Scientific)
Analytical column:
Discovery HS F5, 5 μm, 250 mm×4.6 mm (SIGMA-ALDRICH)
LC conditions:
Column temperature: 40°C, injection volume: 2 µL, mode: ESI positive, negative (switching)
Flow rate: 0.3 mL/min Mobile phase:
A solution: 0.1% formic acid aqueous solution (formic acid, FUJIFILM Wako Pure Chemical Industries)
B liquid: acetonitrile (LCMS grade, Fujifilm Wako Pure Chemical Industries)
Mobile phase composition (analysis time 85 minutes):

MS conditions:
Ion source temperature: 225° C., MS scan: m/z 67-1,005

(3) Analysis of LCMS data From the LCMS total ion chromatogram, the proton adduct accurate mass (M + H) (in positive mode) or deprotonated form accurate mass (M - H) (in negative mode) of each component is calculated. An ion chromatogram was extracted and the area of each peak was calculated.

Components for which peak areas were measured are L-phenylalanine (3-13C), aspartylglutamic acid (Asp-Glu), glycylproline (Gly-Pro), leucylalanine (Leu-Ala), and aconitic acid. The respective monoisotopic masses, proton adduct accurate masses (M+H), deprotonated product accurate masses (MH), and retention times in LC are shown in the table below.

Based on the following formula, the internal standard ratio of the peak area of each measured component was calculated and compared.
Internal standard ratio of peak area of measured component = (peak area of measured component) / (peak area of L-phenylalanine (3-13C))

(4) Results The average value (n = 3) and the standard deviation (error bar) of the internal standard ratio of the peak areas of Asp-Glu, Gly-Pro, Leu-Ala, and aconitic acid of each sample to be analyzed are shown in FIGS. shown in

It was confirmed that in the retort-treated concentrated type (concentrated x retort) tomato-onion base sauce, the internal standard ratio of the peak areas of the four components was significantly higher than in other treated tomato-onion base sauces.

The above four components are considered to be components related to umami. The excellent umami and stewed feeling of the retort-processed concentrated tomato-onion-based sauce confirmed in Experiment 2 may be related to the high levels of the above four ingredients.

Claims (11)

A retort food product comprising a tomato-onion seasoning containing a tomato-processed product, an onion-processed product, and sugars and having a water activity of 0.94 or less, and a container enclosing the seasoning, wherein the seasoning is the A retort pouch food containing 70 to 140% by mass of processed tomato in terms of raw tomato, and 30 to 78% by mass of processed onion in terms of raw onion. The retort food according to claim 1 , wherein the seasoning has a Brix of 15-60. 3. The retort food according to claim 1 or 2 , which is subjected to heat and pressure treatment under conditions of an F value of 4 or more. When measuring by gas chromatography mass spectrometry (GCMS) by adding 1 ml of 1 ppm 4-methylthiazole aqueous solution as an internal standard substance to 1 g of the seasoning,
The peak area ratio of 2-acetylfuran to 4-methylthiazole is 0.12 or more.
The peak area ratio of (E)-1-methyl-2-(prop-1-en-1-yl)disulfane to 4-methylthiazole is 0.22 or more, and
The peak area ratio of dimethyltrisulfide to 4-methylthiazole is 3.2 or more,
The retort food according to any one of claims 1 to 3 , which satisfies any one or more of When 49 ppb of L-phenylalanine (3-13C) was added to the seasoning as an internal standard substance and measured by liquid chromatography mass spectrometry (LCMS),
The peak area ratio of aspartyl glutamic acid to L-phenylalanine (3-13C) is 0.13 or more,
The peak area ratio of glycylproline to L-phenylalanine (3-13C) is 0.035 or more,
The peak area ratio of leucylalanine to L-phenylalanine (3-13C) is 0.033 or more, and
The peak area ratio of aconitic acid to L-phenylalanine (3-13C) is 26.5 or more,
The retort food according to any one of claims 1 to 4 , which satisfies any one or more of The retort food according to any one of claims 1 to 5 , wherein the seasoning is a concentrate for stewed dishes. A step A of preparing a tomato-onion seasoning containing a processed tomato product, a processed onion product and sugars and having a water activity of 0.94 or less, and a step B of heat-pressurizing the seasoning
A method for producing a seasoning that has been subjected to heat and pressure treatment, wherein the seasoning contains the processed tomato product in an amount of 70 to 140% by mass in terms of raw tomato raw material, and the processed onion product is a raw material A method for producing a seasoning containing 30 to 78% by mass of onion in terms of raw . Further comprising a step C of enclosing the seasoning prepared in the step A in a container,
The step B is a step of heating and pressurizing the seasoning enclosed in the container obtained in the step C.
8. The method of claim 7 . 9. The method according to claim 7 or 8 , wherein the step B includes performing the heating and pressurizing treatment under a condition that the F value is 4 or more. The method according to any one of claims 7 to 9 , wherein the seasoning has a Brix of 15-60. A method according to any one of claims 7 to 10 , wherein the seasoning is a stew concentrate.

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