JP2000166500A - Production of seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a microbiologically stable seasoning containing a solid material, and having good flavor. SOLUTION: This liquid seasoning including a solid material such as cut vegetable, grated vegetable and grain sesame is subjected to a high-temperature and short-time heating and sterilizing treatment at 90-130 deg.C for 1-300 sec by using an indirect heating means having a fixed stirring structure in a treating liquid passage.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seasoning, and more particularly to a method for producing a slightly microbiologically stable seasoning having a reduced flavor.

[0002]

2. Description of the Related Art Liquid seasonings include soba soup and boiled soup.
Some liquids have a relatively low viscosity and others contain solids such as cut vegetables, grated vegetables, and sesame seeds such as sauces and dressings for grilled meat. These seasonings are heat sterilized and supplied to the market for the purpose of preventing accidents caused by microorganisms. Heat sterilization is usually performed by indirect heating using a plate heater or the like, or direct heating by blowing steam. However, direct heating involves condensation of steam into a product, and indirect heating is mainly used. These heat sterilization treatments are treatments that have a negative effect on the flavor, and are preferably performed at a temperature as low as possible and a short time at a sterilizable temperature. For liquid seasonings, indirect heat sterilization is relatively easy within the range that does not affect the flavor, but in the case of seasonings containing solids such as cut vegetables and grated vegetables, uniform indirect heat sterilization is performed. For this purpose, long-term heating is required, and sterilization at a high temperature is indispensable for sterilizing heat-resistant spores coming from soil. On the other hand, high-temperature, long-time heat sterilization is a method that satisfies both of these, because of the conflicting circumstances that the flavor of cut vegetables and grated vegetables are significantly impaired, that is, a sterilization method that does not impair the flavor and is microbially stable. Has not been found yet.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for stably producing a liquid seasoning containing solid matter such as cut vegetables, grated vegetables, sesame seeds, etc., without impairing the flavor and microbially. And providing the seasonings in the processing liquid flow path by indirect heating means having a fixed stirring mechanism.
It has been found that the object can be achieved by performing a heat sterilization treatment at a high temperature of 0 to 130 ° C. for 1 to 300 seconds and for a short time.

[0004]

The present invention is based on this finding and will be described in detail below. The seasoning targeted by the present invention is a liquid seasoning containing solids such as cut vegetables, grated vegetables, sesame seeds, and the like.
Heat sterilization at 1 ° C. for 1 to 300 seconds. These treatment conditions are conditions under which the heat-resistant spore bacterium is killed and the influence on the flavor is minimized.

[0005] The above heat sterilization conditions are difficult with ordinary indirect heat treatment equipment such as a plate heater. Because, in such a device, the liquid flows in layers, so there is no replacement of the liquid between the outer layer portion and the central portion that contact the plate,
In order to reach the target temperature up to the central portion, the heating time must be extended, and conversely, the outer layer portion will be overheated. This is also true for jacketed tubular heating devices. The indirect heating device used in the present invention is an indirect heating device having a fixed stirring mechanism (static mixer) in the processing liquid flow path. Specifically, the indirect heating device described in JP-A-61-228250 is used. It is preferably used. This device is also commercially available as "Kids Cooker" (Kikkoman).

[0006] By using such an apparatus, 90
Heat sterilization at a high temperature of 130 ° C. and 1 to 300 seconds for a short time becomes possible, and as a result, a solid-containing seasoning that is microbiologically stable without impairing the flavor can be obtained.

Hereinafter, the present invention will be described more specifically with reference to examples.

EXAMPLE 1 Soy sauce and red miso were used as the main raw materials, and vinegar, sugar, sesame oil, green onion, onion, minced garlic and minced sesame were mixed and dissolved in the mixture, and the mixture was dissolved at 70 ° C. for 10 minutes. (Cooking). The viscosity of this seasoning is 20
It was 0 cp. Next, the indirect heating device having a fixed stirring mechanism in the processing liquid flow path ｛"Kids Cooker KLP
-30 "(manufactured by Kikkoman)｝, exit 110 ° C,
Perform heat sterilization treatment for a residence time of 110 seconds, and immediately
The mixture was cooled to 5 ° C, filled in a container, sealed, and cooled to 40 ° C or lower to obtain a seasoning product for grilled meat. This product had no microorganisms and had a good flavor.

Example 2 Soy sauce was used as a main material, and salt, brewed vinegar, isomerized sugar, plum paste, ginger paste, garlic minced, onion minced, and blue shiso flakes were mixed and dissolved. Heat treatment (cooking) was performed for 10 minutes. In addition, the viscosity of this seasoning was 200 cp. Next, this was subjected to a heat sterilization treatment at an outlet of 120 ° C. and a residence time of 60 seconds by an indirect heating device having a fixed stirring mechanism in a processing liquid channel, immediately cooled to 65 ° C., filled in a container, sealed, and then cooled to 40 ° C. It cooled to below ℃ to obtain a seasoning product for grilled meat. This product had no microorganisms and had a good flavor.

[0009]

The seasoning obtained according to the present invention is a microbiologically stable seasoning with good flavor.

Claims (1)

[Claims] 1. A method for producing a liquid seasoning containing solids such as cut vegetables, grated vegetables, sesame seeds, etc., wherein the seasoning is added to the processing liquid channel by an indirect heating means having a fixed stirring mechanism. A method for producing a seasoning, comprising performing heat sterilization at a high temperature of 1 to 300 seconds for a short time.