JPH1028562A - Stabilizer for retort sauce, retort sauce and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject stabilizer comprising a processed starch and lecithin and capable of preventing the lowering of viscosity, and the gelation of the retort sauce and the water separation of the sauce during the storage of the retort sauce using a white roux. SOLUTION: This stabilizer comprises (A) a processed starch obtained by treating starch with acetic acid, etc., and excellent in acid resistance and heat resistance and (B) lecithin containing phosphatidyl choline in a weight ratio of 90:10 to 60:40, preferably 80:20 to 70:30. The stabilizer is added in an amount of 1-20wt.% based on the white roux and in an amount of 0.1-2wt.% based on the retort sauce.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a stabilizer for a retort sauce using a white roux, a retort sauce using a white roux, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, white roux in which flour is roasted with edible oil or fat such as butter is favored by many people because of its fragrance and good taste. The target foods manufactured using white roux are curry and pasta. It covers a wide range of sources such as sauces and stews. In addition to flavoring, white roux is often intended for thickening sauces using white roux. In recent years, the demand for retort foods using cooked curry and white roux such as pasta sauce has been increasing due to the fact that cooking is easy and can be eaten immediately and that it can be stored at room temperature for a long time. Is increasing.

[0003] Retort foods are generally produced by disinfecting cooked foods at a high temperature of 115 to 120 ° C under high pressure and filling a retort packaging material (retort pouch). During the retort treatment, the cooked sauce using the white roux, which is the contents, may be damaged by the sterilization process under high temperature and high pressure during the retort treatment. A cooked sauce using a damaged white roux, after sterilization, for example, causes a decrease in viscosity of the sauce, gelation, water separation, and the like, which lowers the commercial value. These phenomena become remarkable as the storage time elapses.

In the case of foods such as sauces using white roux, the amount of white roux added depends on the amount of thickeners (starch, thickening polysaccharide, etc.) used in other sauces without white roux. Many compared to. For example, white roux is usually about 5-10% per sauce,
In other sauces that do not use white roux, the starch is 2-4
%, Thickening polysaccharide is 1% or less. In other words, it is considered that the amount of white roux added and the aging of the flour, which is the main ingredient, significantly cause viscosity reduction, gelation, and water separation.

[0005] In order to prevent the viscosity from decreasing, a thickening agent such as starch (corn starch, waxy corn starch, tapioca starch, potato starch) or a thickening polysaccharide (locust bean gum, xanthan gum, etc.) is added to white roux. Conceivable. However, when starch is added, although the viscosity temporarily increases after sterilization of the retort, the starch itself ages as the storage time elapses, and the aging of white roux cannot be prevented.

[0006] In addition, when the thickening polysaccharide is added, a peculiar feeling of glue is generated, which impairs the flavor of white roux and lowers the commercial value.

[0007]

SUMMARY OF THE INVENTION An object of the present invention is to provide a stabilizer capable of preventing a decrease in viscosity, a gelation of a sauce and a water separation of a sauce during storage of a retort sauce using a white roux, and a stabilizer thereof. An object of the present invention is to provide a retort sauce using an agent and a method for producing the same.

[0008]

As a result of intensive studies, the present inventors have found that the above-mentioned problems can be solved by using a combination of modified starch and lecithin, and have completed the present invention.

That is, the present invention is characterized in that (1) a stabilizer for retort sauce using white roux, characterized by containing modified starch and lecithin, and (2) a modified starch and lecithin. And (3) a method for producing a retort sauce using a white roux characterized by adding a stabilizer containing modified starch and lecithin.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION A stabilizer for retort sauce using the white roux of the present invention (hereinafter abbreviated as "stabilizer")
Contains chemically modified starch and lecithin as essential components.

The modified starch used in the stabilizer of the present invention is a starch obtained by substituting or cross-linking starch such as corn starch, waxy corn starch, tapioca starch, potato starch with acetic acid, adipic acid, phosphoric acid, hydroxypropyl or the like. It is a starch excellent in heat resistance and heat resistance.

Lecithin, which is another essential component of the stabilizer of the present invention, is not particularly limited as long as it contains phosphatidylcholine. For example, lecithin obtained by separating it from vegetable oils such as oil seeds such as soybeans can be used. Plant lecithin, egg yolk lecithin obtained by separation from egg yolk oil, and enzyme-treated lecithin obtained by decomposing a specific part of lecithin with an enzyme.

As the lecithin used in the present invention, either liquid or powdery lecithin can be used, but powdered lecithin is preferred from the viewpoint of formulation since the combined starch is powdery.

The mixing ratio of the modified starch and lecithin used in the stabilizer of the present invention varies depending on the degree of lecithin purification and the content of phosphatidylcholine. For example, when the phosphatidylcholine content is max. 20-24% total phospholipid content m
in. When lecithin of 97% is used, it may be appropriately selected within a range of 90:10 to 60:40, preferably 80:20 to 70:30 by weight ratio of modified starch: lecithin. If the compounding ratio of lecithin is less than 10 parts by weight, the emulsifying effect is reduced, gelation occurs in the food, and the effect as a stabilizer is not exhibited.

If the compounding ratio of lecithin exceeds 40 parts by weight, the effect of the modified starch will not be exhibited, and after retort sterilization, the viscosity of foods such as sauces will decrease during storage.
It is not preferable because the cost is high.

The amount of the stabilizer of the present invention is 1 to 20% by weight, preferably 5 to 10% by weight, based on white roux.
It is preferable to add 0.1 to 2% by weight, preferably 0.5 to 1% to the retort sauce.

Egg white, plasma powder, lactalbumin, vegetable protein and the like may be added to the stabilizer of the present invention as long as the effect is not impaired.

In the present invention, the white roux is a flour obtained by using a fat or oil such as butter, margarine, vegetable oil or the like and having a yield of about 90 to 93% of the total weight. On the other hand, it is about 30 to 50%.

The retort sauce using a white roux in the present invention is not particularly limited as long as it uses a white roux, and for example, sauces such as curry, pasta sauce, stew, gratin, bechamel sauce, soup and the like. It may be a cooked food in which ingredients are added to sauces. As ingredients used for cooked food,
For example, beef, pork, chicken and other livestock meats, seafood, potatoes, carrots, onions and other vegetables can be mentioned.

In order to produce a retort sauce using a white roux containing the stabilizer of the present invention, for example, a white roux prepared in advance and the stabilizer of the present invention may be mixed, if necessary, with raw materials such as sugar, salt and spices. Is added to the water at the time of production, stirred, mixed and cooked, and if necessary, various ingredients are added, cooked, filled in a retort pouch, and retorted with a retort sterilizer.

[0021]

【Example】

Example 1, Comparative Examples 1 to 3 50 parts by weight of flour (soft flour) was fried using 50 parts by weight of butter until it reached 92 parts by weight, and cooled in a refrigerator to prepare a white roux.

70 parts by weight of modified starch ("Olstarch W-3", manufactured by Organo Co., Ltd.) and powdered lecithin (phosphatidylcholine content: max. 20 to 24%, total phospholipid (acetone insoluble) content: min 97%) 30 parts by weight were mixed to prepare a stabilizer.

Table 1 shows the blending parts by weight of the source material prepared in Example 1 and Comparative Examples 1 to 3.

[0024]

[Table 1]

Example 1 was prepared by adding a stabilizer using a combination of modified starch and powdered lecithin, Comparative Example 1 was obtained by adding white stabilizer alone without adding a stabilizer, and Comparative Example 2 was obtained by adding only a modified starch. Comparative Example 3 containing only powdered lecithin was used. According to the formulation in Table 1, each raw material was added to stirred water and heated to about 85 ° C. while stirring and mixing to prepare a sauce. After reaching 85 ° C., 200 g of each sauce was filled into a retort pouch. After filling, the mixture was subjected to retort sterilization at 120 ° C. for 30 minutes using a retort sterilizer. After the sterilization was completed, the solution was cooled for 20 minutes and stored in a constant temperature bath set at 37 ° C.

After storage for a predetermined time, Example 1 and Comparative Example 1
In order to evaluate the sauce prepared in Nos. 3 to 3, viscosity measurement, gelation of the sauce, and confirmation of water separation were performed. FIG. 1 shows the results of the viscosity measurement, and Table 2 shows the results of confirming the gelled product of the sauce and syneresis. The method for measuring the viscosity and the method for confirming the gelation of the source and the separation of water were performed as follows.

(Measurement of Viscosity)
o. The viscosity was measured at a rotation speed of 30 rpm using a 4-rotor. Upon measurement, the sauce was transferred to a 200-ml tall beaker and left in a constant temperature bath at 25 ° C. for 2 hours.

(Confirmation of gelled substance) The presence or absence of a gelled substance in the sauce was visually confirmed.

(Confirmation of Water Separation) 50 ml of a source left standing at 25 ° C. for 2 hours was placed in a centrifuge tube, centrifuged at 2500 rpm for 15 minutes, and the presence or absence of water separation was visually checked, and according to the following criteria. evaluated.

-: Not separated +: Slightly separated ++: Separated +++: Significantly separated

[0031]

[Table 2]

As is clear from the results shown in FIG. 1 and Table 2, the retort sauce using the white roux to which the stabilizer obtained by using the modified starch and lecithin in combination of Example 1 was added from the first week to the fourth week. Until the week, stable viscosity was maintained. In addition, no gel was found in the source, and even in a test by centrifugation, water separation did not occur from the first week to the fourth week, indicating that the source was very stable.

On the other hand, in the sauce of Comparative Example 1 to which no stabilizer was added, a decrease in viscosity was observed from the first week to the fourth week. In addition, the gelled product in the sauce of Comparative Example 1 was confirmed from the first week, and water separation significantly occurred from the second week.

In the sauce of Comparative Example 2 to which only the modified starch was added, the viscosity sharply decreased from the first week to the fourth week, and the viscosity was lower than that of Example 1 in the fourth week. The gel in the source of Comparative Example 2 was seen from the first week,
Syneresis also occurred significantly in the fourth week.

The source of Comparative Example 3 to which only lecithin was added also exhibited a decrease in viscosity. No gel was found in the sauce, but syneresis occurred from the second week.

Example 2 Chemically modified starch ("Olstarch W-3", Organo Corporation)
70 parts by weight) and 30 parts by weight of powdered lecithin (phosphatidylcholine content: max. 20 to 24%, total phospholipid (acetone insoluble matter) content: min97%) were mixed.
A stabilizer was prepared.

On the other hand, 5 parts by weight of flour (light flour) was fried using 5 parts by weight of butter to 9.1 parts by weight and cooled in a refrigerator to prepare a white roux.

[0038]

[Table 3]

While stirring the water, all the raw materials shown in Table 3 were added and mixed by heating. When it reaches about 85 ° C,
Curry sauce was prepared by boiling the sauce over low heat until the total amount reached 100 parts by weight. Next, 200 g of the obtained curry sauce was filled in a retort pouch, and sterilized at 120 ° C. for 30 minutes using a retort sterilizer. After the sterilization was completed, the mixture was cooled for 20 minutes to obtain a retort curry sauce (addition amount of stabilizer:
(7.14% based on white roux, 0.65% based on total weight of sauce).

The obtained retort curry sauce was allowed to stand in a thermostat set at 37 ° C. for one month. Thereafter, the retort pouch was opened, and the curry sauce was confirmed. As a result, no decrease in viscosity, gelation in the sauce and water separation were confirmed, and a stable retort curry sauce was obtained.

[0041]

By adding the stabilizer of the present invention, it is possible to stabilize the viscosity of the retort sauce over time using a white roux, and to prevent the formation of gelled substances and water separation in the retort sauce. Can increase the commercial value of the retort sauce.

[Brief description of the drawings]

FIG. 1 is a graph showing a relationship between viscosity and storage time of retort sauces of Example 1 and Comparative Examples 1 to 3.

Claims (3)

[Claims] 1. A stabilizer for retort sauce using white roux, characterized by containing modified starch and lecithin. 2. A retort sauce using white roux, comprising modified starch and lecithin. 3. A method for producing a retort sauce using a white roux, comprising adding a stabilizer containing modified starch and lecithin.