JPH0523737B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to seasoned foods such as simmered dishes, soups, and hot pot dishes, and more specifically, the present invention relates to seasoned foods such as boiled dishes, soups, and hot pot dishes, and more specifically, the present invention relates to seasoned foods such as boiled dishes, soups, and hot pot dishes. Concerning little seasoned foods and their manufacturing method. [Prior art] In recent years, seasoned foods such as boiled meat, soups such as pork soup, and hot pot dishes such as mizutaki have been frozen or frozen after cooking due to the demand for easier cooking.
It is distributed in a preservative form through refrigeration, retort processing, etc. However, in the case of these preserved seasoned foods, for example, in the case of retort products, the ingredients are immersed in the seasoning liquid and are retorted, so the seasoning liquid soaks into the ingredients excessively.
The flavor tends to become too strong, and the flavor of the ingredients is likely to be impaired.Furthermore, the color tone of the ingredients is also stained with the color of the seasoning liquid, causing the original brightness to be lost and the texture to be impaired. In addition, seasoning liquids also tend to have poor flavor and become cloudy. This tendency also applies to frozen and refrigerated products, and the current situation is that we are unable to obtain products of satisfactory quality as preserved seasonings.In particular, as retort foods, There is a significant deterioration in quality when distributed (refrigerated). On the other hand, as foods that are easier to prepare, there are also canned foods with boiled ingredients on the market, but they require separate seasoning, and the above-mentioned seasonings are less convenient for cooking. Inferior to food. [Problems to be Solved by the Invention] The present invention solves the problems that the conventional preserved seasoning foods have, namely, the quality of the taste, flavor, color tone, texture, etc. of the ingredients due to heat sterilization treatment and subsequent storage. The purpose is to solve the problem of deterioration and to obtain a preserved seasoning food that is simple and of good quality. [Means for Solving the Problems] As a result of extensive research into solving the above problems, the inventors of the present invention reduced the concentrations of soybean oil, miso, salt, etc. in the seasoning liquid and dipped the ingredients. The present invention was completed based on the discovery that by storing the food in a container and combining it with a separately packaged seasoning liquid, it is possible to provide a seasoned food with less quality deterioration during sterilization and storage without sacrificing convenience. This is what I did. Seasoned foods covered by the present invention include boiled meat, boiled fish, oden, stews such as wakatake stew, soups such as pork soup, sanpei soup, and satsuma soup, hot pot dishes such as chicken mizutaki, chirinabe, and ishikari nabe, and others. It includes all foods that are eaten by mixing ingredients with a seasoning liquid and heating them immediately before eating, or by heating the ingredients and dipping them in a seasoning liquid. Ingredients include vegetables, seafood, meat, etc.
It may be selected depending on the type of seasoned food intended. Water or a thin seasoning liquid is used as the seasoning liquid for dipping the ingredients. When the concentration of ingredients in the seasoning liquid, especially salt, soybean oil, miso, and various other organic and inorganic salts, or the concentration of sugar, high fructose sugar, and other sugars becomes high, heat sterilization such as retort treatment and subsequent storage may cause , these seasoning ingredients may penetrate excessively into the ingredients, resulting in the taste and flavor becoming too strong, or
The seasoning liquid itself also deteriorates due to the reaction with the components eluted from the ingredients. In addition, the texture of the ingredients also changes, especially after retort processing, the texture deteriorates significantly, browning progresses, and due to pigments such as soybean oil and miso, the color tone of the ingredients changes significantly. In some cases, the ingredients have almost no texture and the color is similar to that of soybean pickled in oil. Therefore, in the present invention, water or a dilute seasoning liquid with a salt concentration of 1 g/dl or less and/or a sugar concentration of 5 g/dl or less is used as the liquid for dipping the ingredients. If the salt or sugar concentration is within this range, even if the ingredients are subjected to retort processing, deterioration in the taste, flavor tone, and texture of the ingredients will be suppressed, and the product value will not be significantly affected. The ingredients may be blanched in advance, heated in a seasoning liquid (the concentration of the seasoning liquid in this case is not particularly limited), boiled in water, or left unheated.
Store in a container with water or a diluted seasoning liquid. In this case, it is preferable that the heating history of the ingredients is small, and it is desirable to complete heating cooking and sterilization by heating the ingredients unheated or heating them to the minimum necessary, and by heating and sterilizing the ingredients after sealing them in a container. Containers that store ingredients and water or diluted seasoning liquid are
You can use anything that is water resistant, but
Specifically, heat-resistant materials such as retort pouches, heat-resistant plastic cups, heat- and water-resistant paper cups, aluminum pouches, and aluminum cups are preferred. Furthermore, in order to achieve simplicity and shorten cooking time, it is preferable to use a container that can be heated in a microwave oven and that can be served as is. has a bottom;
Examples include containers with low thermal conductivity to the outside of the container. Containers containing water or seasoning liquid and ingredients are first sterilized by heating, unless there is no problem with their shelf life, such as by storing them in a freezer. In this case, the separately packaged seasoning liquid described below can be heat sterilized together with the ingredients. It is desirable that the container containing the ingredients and the attached seasoning liquid be heat sterilized by heating the center to 120°C for 4 minutes, or by a method that is equivalent or more effective. The composition of the seasoning liquid to be packaged separately is determined depending on the type of seasoned food intended, but in general,
Salt, soybean oil, miso, mirin, sake, sugar, animal and plant extracts, yeast extract, amino acids, amino acid salts,
A suitable combination may be selected from among 5'-ribonucleotides, various fragrances, spices, fats and oils, etc. Regardless of the form of separate packaging, for example, it may be packaged and placed on top of the lid of the container containing the above ingredients, and the entire package may be sealed, or a seasoning liquid made into a W/O emulsion may be packaged. For example, it may be made into soft capsules, stored in a storage section provided in a container, and sealed and packaged. In addition, it is also possible to combine condiments or other ingredients that are subject to significant deterioration due to retort processing by packaging them separately or in conjunction with the seasoning liquid, which is packaged separately. [Effects of the Invention] In the present invention, by immersing the ingredients in water or a diluted seasoning liquid and adding the seasoning liquid separately, the taste and flavor found in conventional products can be maintained during heat sterilization and storage. , it can be provided as a preserved seasoned food that has good quality without significant deterioration in color tone or texture, and is convenient. The present invention will be further explained below with reference to Examples. Example 1 Test group: The prepared ingredients (700 g of potato, 100 g of beef, and 350 g of shirataki) were mixed uniformly, and 109 g of the mixture was placed in the container shown in Figure 1. Add 70g of diluted seasoning liquid (2g of sugar, 1g of mirin, 67g of dashi stock) to this and seal.
Retort sterilization was carried out as usual. Next, mix 140 g of dark soybean oil, 52 g of sugar, and 18 g of mirin.
g was placed in a transparent bag and sterilized with hot water to obtain a separate seasoning liquid. Control group: Jiyaga potatoes, beef, and shirataki were prepared separately, and ``meat jiyaga'' was cooked using the same seasonings as in the test group above. 200g of it was placed in the container shown in Figure 1, sealed, and retort sterilized in the usual manner. Two types of ``Nikujiyaga'' prepared in this manner were stored at room temperature, and sampled after 3 months for sensory testing. The samples were warmed in a microwave oven before being subjected to sensory testing; however, for the test samples, a separate seasoning liquid was added to the ingredients in the container before being microwaved. A sensory test was conducted on a panel of 10 people using the control group as a control. The results are shown in Table 1.

[Table] Scores were given based on floor evaluation.
Example 2 Prepared ingredients (160g of pork belly,
500 g of Japanese yams, 70 g of burdock, 80 g of onions, 110 g of carrots, and 130 g of konjac) were mixed uniformly, and 90 g of the mixture was placed in the container shown in Figure 1. Add seasoning liquid (100g red miso, 40g white miso, 10g soybean oil,
Add the specified amount of 10g of sake and 50g of dashi stock and 95g of water, seal and sterilize in a retort as usual. Obtained. Next, 15 g, 10 g, and 5 g of the seasoning liquid were packed into aluminum pouches and sterilized with hot water to obtain a separate seasoning liquid.

[Table] Example 1: Add a predetermined amount of the attached seasoning liquid to the pork soup prepared as described above and heat it in a microwave.
A sensory test was conducted by a panel of 10 people using the same five-point evaluation system. The results are shown in Table 3.

[Table] Example 3 Three types of hot pot ingredients as shown below were prepared and mixed uniformly in appropriate proportions. Chicken mizutaki: minced chicken with bones, daikon radish,
Fresh shiitake mushrooms, shirataki cod cod hotpot: fillets of cod, tofu, konnyaku thread, enoki mushrooms, green onions Hot water Tofu: tofu Next, put 120 g of this mixture into the container shown in Figure 1, and add kelp stock (kelp 15 to 20 cm thick). Add 80g of water (5 cups of water to 5 cups), seal, and retort sterilize as usual. Next, 100 g of squeezed radish juice was mixed with 100 g of soybean oil, and 20 g of the mixture was placed in a transparent bag and sterilized with hot water to obtain a separate seasoning liquid. The three types of pot dishes prepared as described above were subjected to a sensory test by a panel of 10 people using the same five-level evaluation as in Example 1. The container containing the ingredients was heated in the microwave for about 2 minutes, the additional seasoning liquid was placed in the top lid of the container shown in Figure 1, and the heated ingredients were immersed in the liquid for sensory evaluation. The results are shown in Table 4.

【table】 [Brief explanation of the drawing]

FIG. 1 is a sectional view showing an embodiment of the present invention. 1... Ingredients, 2... Dilute seasoning liquid, 3... Seasoning liquid, 4... Container, 5... Pouch.

Claims (1)

[Claims] 1 A microwaveable container containing ingredients immersed in a seasoning liquid with a salt concentration of 1 g/dl or less and/or a sugar concentration of 5 g/dl or less, and with low thermal conductivity to the outside of the container. A preserved seasoning retort food characterized by consisting of a container and a seasoning liquid packaged separately.