JP7093883B1 - Manufacturing method of packaged food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To suppress disintegration of a solid shape of an ingredient even after thawing from a frozen storage state in a packaged food containing an ingredient and a liquid portion, and to utilize the advantages of the material in a new container. Serve food. SOLUTION: The method for producing a packaged food product according to one aspect of the present invention contains an ingredient that is solid at room temperature and a liquid portion that is liquid at room temperature, and the ingredient is a starchy vegetable in which starch is pregelatinized. A method for producing a packaged food product containing the above-mentioned ingredients, which comprises at least a part of the above-mentioned ingredients and the above-mentioned liquid to be a liquid part, including starchy vegetables heated in a vacuum-packed state. It includes a sealing step of filling a container with at least a part thereof and sealing the container, and a freezing step of freezing the container after the sealing step. [Selection diagram] None

Description

The present invention relates to a method for producing a packaged food product.

Patent Document 1 describes a method for producing frozen potatoes, in which potatoes are slowly steamed and then quickly frozen. Further, Patent Document 2 describes a method for producing a salad, in which a container containing a steamed and then frozen ingredient and a seasoning liquid is degassed. Further, Patent Document 3 describes a vacuum-packed garment or a bag in which a taro with a skin cooked to an edible state is vacuum-packed in a bag made of an airtight sheet. Further, Patent Document 4 describes a method for producing a half-cooked potato, which includes a treatment step of boiling, vacuum packaging, sterilizing with boiling water, and immersing in cold water. Further, Patent Document 5 describes a step of cooking a starchy food and a method of producing a cooked food including freezing. Further, Patent Document 6 describes a method for producing a heat-treated food material, in which the food material is vacuum-packed and then heated.

Japanese Unexamined Patent Publication No. 56-134985 Japanese Unexamined Patent Publication No. 2007-61018 Japanese Unexamined Patent Publication No. 10-57005 Japanese Unexamined Patent Publication No. 2005-261338 Japanese Unexamined Patent Publication No. 2018-166422 Japanese Unexamined Patent Publication No. 63-196227

Demand for packaged foods that can be stored for a long period of time is increasing year by year due to their convenience. In particular, prepared foods such as meat potatoes are very popular.

Examples of the packaged food include a frozen-preserved packaged food. However, if the frozen and stored packaged food contains a liquid part such as a seasoning liquid that becomes liquid at room temperature, the ingredients are boiled down and do not retain their original shape when thawed and eaten. There are also problems such as the taste and texture of the ingredients not remaining. In particular, starchy vegetables such as potatoes tend to crumble.

In this way, there is room for improvement in the taste of packaged foods. Therefore, one aspect of the present invention is that in a packaged food containing an ingredient and a liquid portion, the collapse of the solid shape of the ingredient is suppressed even after thawing from the frozen storage state, and the advantages of the material are utilized. The purpose is to provide new packaged food products that have been prepared.

The present inventors have conducted extensive research to achieve the above object. As a result, if an ingredient containing starchy vegetables that has been heated at least until the starch is gelatinized in a vacuum-packed state is used, the ingredient is a liquid portion when thawed from the frozen storage state. We have found that the simmering of the material is suppressed and the advantages of the material are utilized, and the present invention has been completed.

That is, the present invention
(1) A method for producing a packaged food product containing a solid ingredient at room temperature and a liquid portion liquid at room temperature, wherein the ingredient contains starchy vegetables in which starch is pregelatinized, and is vacuum-packed. A container is filled with at least a part of the ingredients and at least a part of the liquid to be a liquid part, including starchy vegetables heated in a heated state, and the container is sealed. A method for producing a packaged food product, which comprises a sealing step of the container and a freezing step of freezing the container after the sealing step.
(2) The method for producing a packaged food product according to (1), further comprising a pressure heating step of pressurizing and heating the container after the sealing step and before the freezing step.
(3) The method for producing a packaged food according to (2), wherein in the pressure heating step, the container is subjected to a pressure heating treatment having an _F0 value of 0.1 or more and 8.0 or less.
(4) The method for producing a packaged food according to (2), wherein in the pressure heating step, the container is subjected to a pressure heating treatment having an _F0 value of 0.1 or more and less than 3.1.
(5) The method for producing a packaged food according to (1) to (4), wherein the freezing step is slow freezing.
(6) The method for producing a packaged food product according to (1) to (5), further comprising a thawing step of slowly thawing the contents of the container after the freezing step.
(7) The method for producing a packaged food according to (1) to (6), wherein the ingredient contains starchy vegetables having a short side having a size of 1 cm or more.
Is.

According to one aspect of the present invention, in a packaged food containing an ingredient and a liquid portion, the collapse of the solid shape of the ingredient is suppressed even after thawing from the frozen storage state, and the advantages of the material are utilized. It is possible to provide a new packaged food product that has been prepared.

Hereinafter, the present invention will be described in detail. In the present invention, unless otherwise specified, when simply described as "%", it means "% by mass", and "part" means "part by mass".

<Characteristics of the method for producing a packaged food product of the present invention>
A method for producing a packaged food product according to one aspect of the present invention comprises an ingredient that is solid at room temperature and a liquid portion that is liquid at room temperature, and the ingredient contains starchy vegetables in which starch is pregelatinized. A method for producing a packaged food product, which comprises at least a part of the ingredients including starchy vegetables heated in a vacuum package, and at least a part of the liquid to be the liquid part. , A sealing step of filling the container and sealing the container, and a freezing step of freezing the container after the sealing step. As a result, it is possible to provide a packaged food product in which the collapse of the solid shape of the ingredients is suppressed even after thawing from the frozen storage state, and the advantages of the ingredients are utilized. Therefore, the packaged food produced by the method for producing a packaged food according to one aspect of the present invention is such that a freshly prepared home-cooked food has even at the time of eating, for example, at the time of eating after thawing the packaged food. It is possible to make the eater feel the original texture of the material and satisfy the eater. Further, according to one aspect of the present invention, the freezing resistance of the ingredients is improved, the simmering after thawing is less likely to occur, and the advantages of the material are maintained.

The "material" is a material constituting a food, for example, an ingredient and a liquid part. The "advantage of the material" refers to the superiority of the properties of the material. The properties vary depending on the material, but for example, the original taste, texture, color, etc. of the material. Therefore, "containered food that makes the best use of the advantages of the material" refers to the containerized food in which the advantages of the material are expressed in the food. The packaged food produced by the method for producing a packaged food according to one aspect of the present invention can retain a freshly made flavor by taking advantage of the advantages of the material. In addition to having a good taste, it can also appeal to the texture and the visual sense, so that the satisfaction obtained by eating is further improved.

<Types of packaged food>
In one aspect of the production method according to the present invention, the type of packaged food can be various foods. For example, foods such as curry, soup curry, stew, simmered dishes and soup, which are boiled with seasoning liquid, and foods with seasoning liquid such as bean paste, sauce, soup and soup, etc. can be mentioned.

<Ingredients>
Ingredients refer to ingredients contained in packaged foods that are solid at room temperature (for example, 25 ° C.). In one aspect of the invention, at least a portion of the ingredients are starchy vegetables that have been vacuum-packed and heated.

<Starch vegetables>
Starch-like vegetables refer to vegetables whose main component (the most abundant component) is starch among food components excluding water. Examples of starchy vegetables include potatoes, legumes, fruit vegetables and the like. Examples of potatoes include potatoes, sweet potatoes, taros, and long potatoes. Examples of beans include broad beans, common beans, peas, chickpeas and the like. Examples of fruit vegetables include pumpkins and the like. The starchy vegetables may be one kind or a combination of two or more kinds.

<Starch pregelatinization>
In the starchy vegetables contained in the packaged food, the starch contained in the vegetables is pregelatinized. The pregelatinization of starch may be carried out by heating included in the method for producing a packaged food product according to one aspect of the present invention. For example, the starch may be pregelatinized by preheating before vacuum packaging, which will be described later, or may be pregelatinized by heating performed in a vacuum packaged state, or the starch may be pregelatinized by a cooking step performed after the sealing step. You may. Further, at least a part of the starch may be pregelatinized by any of the heat treatments, and the starch may be pregelatinized by the subsequent heat treatment.

<Preferable size of starchy vegetables>
The size of starchy vegetables may be appropriately set according to the type of vegetables, the type of food, and the like. For example, when cutting vegetables, the cutting method may be appropriately selected, and may be selected from diced, rounded and the like. The size of the vegetables is preferably 1 cm or more on the short side, and more preferably 2 cm or more on the short side, from the viewpoint of eating response. Further, from the viewpoint of ease of eating and easy penetration of taste, the long side is preferably 4 cm or less, and more preferably the long side is 3 cm or less.

<Ingredients other than starchy vegetables>
The ingredients may include ingredients other than starchy vegetables. Examples of ingredients other than starchy vegetables include, but are not limited to, vegetables such as leafy vegetables, fruit vegetables, root vegetables and cauliflowers, grains, meats and fish.

Examples of leafy vegetables include cabbage, onions, spinach, Chinese cabbage, basil, garlic and the like. Examples of fruit vegetables include tomatoes, zucchini, corn, young corn, apples, bananas, mangoes and the like. Examples of root vegetables include lotus root, carrot, burdock, ginger and the like. Examples of meat include chicken, pork, beef and the like. Examples of fish include white fish, tuna, salmon, lajonkairia lajonii, scallops, squid, shrimp, octopus and the like. Ingredients other than starchy vegetables may be one kind or a combination of two or more kinds.

<Liquid part>
The liquid portion refers to a component contained in a packaged food that is liquid at room temperature (for example, 25 ° C.). The type of the liquid portion can be appropriately set according to the type of the packaged food. For example, soup, soup stock, sauce, seasoning liquid such as bean paste and the like can be mentioned. The seasoning liquid includes, for example, sugar, salt, soy sauce, sake, brewed vinegar, liquid sauce, seasonings such as spices (for example, curry powder, etc.), cooking soup (for example, chicken bouillon, etc.), cooking oil, and the like. It may be included. Further, for the purpose of adjusting the viscosity or the like, the liquid portion may contain starch, a thickener or the like. When the liquid portion is composed of a plurality of types of materials, a container in which all of the plurality of types of materials are mixed in advance may be filled in a container in the sealing step, and one of the plurality of types of materials. The portions may be filled in the container in any other step.

<Contents of liquid part>
The content of the liquid portion may be appropriately set according to the type of the packaged food, and is not particularly limited. According to one aspect of the present invention, since the ingredients do not easily collapse due to thawing after freezing, it is possible to produce a packaged food containing an amount of the liquid portion so that the ingredients are completely immersed in the liquid portion. ..

<Sealing process>
The sealing step is at least a part of the ingredients, and in a vacuum-packed state, the ingredients containing starchy vegetables that have been heated at least until the starch is pregelatinized, and the liquid that becomes the liquid part. This is a step of filling a container with at least a part of it and sealing the container.

<Heating in a vacuum packaged state>
The starchy vegetables filled in the container in the sealing step are those heated in a vacuum-packed state. Hereinafter, heating the material in a vacuum-packed state is also referred to as "vacuum heat treatment". The specific method of vacuum heating is not particularly limited, and a conventionally known method may be adopted. For example, starchy vegetables may be stored in a soft container such as a pouch and vacuum-treated and then heated, or starchy vegetables may be placed in a container such as a hard cooker. The inside of the container may be degassed and then heated.

<Vacuum heat treatment conditions>
The conditions for the vacuum heat treatment may be appropriately set according to the type and size of the vegetables. Further, as described above, the pregelatinization of starch contained in vegetables may be carried out by any of the heat treatments included in the method for producing a packaged food according to one aspect of the present invention, but in the vacuum heat treatment. It is more preferable that it is pregelatinized by heating. In other words, it is preferable to use starchy vegetables that have been vacuum-packed and heated at least until the starch is gelatinized in the sealing step. This is because the subsequent cooking can be simplified. When the starch contained in vegetables is pregelatinized in the vacuum heat treatment, the conditions for pregelatinizing the starch may be set. Since a person skilled in the art can easily determine whether or not the starch contained in the vegetables has been gelatinized, a person skilled in the art can appropriately set the heating conditions until the starch contained in the vegetables is gelatinized. can. The same applies to the case of pregelatinizing starch in the preheating, cooking process and the like, which will be described later.

The pressure reducing condition in the vacuum heat treatment is preferably 0.020 MPa or less, more preferably 0.015 MPa or less, as the gauge pressure from the viewpoint of suppressing the collapse of the solid shape of the ingredients. Further, as the depressurizing condition, from the viewpoint of maintaining the advantages of the ingredients such as vegetables, the gauge pressure is preferably 0.0001 MPa or more, more preferably 0.0005 MPa or more, still more preferably 0.001 MPa or more. The pressure under the depressurized condition refers to the pressure in the space where the starchy vegetables are placed during vacuum heating, and specifically refers to the pressure after degassing in the vacuum packaging.

The heating temperature in the vacuum heat treatment is preferably 85 ° C. or higher, preferably 95 ° C. or higher, from the viewpoint of pregelatinizing the starch contained in the starchy vegetables as uniformly as possible and suppressing the collapse of the solid shape of the ingredients. Is more preferable. Further, the temperature in the vacuum heat treatment is preferably 110 ° C. or lower, more preferably 105 ° C. or lower, from the viewpoint of maintaining the advantages of the ingredients such as vegetables. For example, the pregelatinization of starch starts at around 50 ° C. to 65 ° C., but in order to pregelatinize the starch contained in starchy vegetables as uniformly as possible, the heating temperature is preferably within the above range.

The heating time in the vacuum heat treatment is preferably 10 minutes or more, more preferably 20 minutes or more, and more preferably 120 minutes or less, from the viewpoint of sufficiently pregelatinizing the starch contained in the starchy vegetables. Is preferable.

<Preliminary heat treatment>
In one aspect of the invention, the starchy vegetables may be preheated prior to the vacuum heat treatment. The conditions for the preheat treatment may be appropriately set according to the type and size of the starchy vegetables. The preheat treatment may be carried out, for example, by boiling starchy vegetables at a temperature of 80 ° C to 100 ° C for 1 to 20 minutes. From the viewpoint that starch contained in starchy vegetables is easily gelatinized by heat treatment after preliminary heat treatment such as vacuum heat treatment, 5 minutes or more is preferable. Further, at least a part of starches contained in vegetables may be pregelatinized by preheat treatment.

<Sealing method>
The ingredients filled in the container in the sealing step and the liquid to be the liquid part may be a part or all of the components contained in the packaged food. Further, the ingredients that have been subjected to the vacuum heat treatment may be subjected to the sealing step after the container that has been subjected to the vacuum heat treatment is opened and taken out.

The liquid filled in the container in the sealing step may be a part or the whole of the liquid to be the liquid part contained in the packaged food. The liquid may have the same or similar properties as the liquid part, or may be denatured into a liquid part by the treatment performed after the sealing step. For example, the liquid and the thickener may be filled in the sealing step, and the mixture may be modified into an anther or the like by the steps after the sealing step.

The liquid filled in the container in the sealing step may be a liquid at room temperature or a preheated liquid. It is preferable to use a liquid at room temperature from the viewpoint of simplifying the manufacturing method because it does not require a treatment for preheating the liquid. Further, by using the preheated liquid, it is possible to sterilize the ingredients and various germs contained in the liquid, so that it is possible to omit the subsequent sterilization step or relax the conditions.

When a preheated liquid is used, the temperature of the liquid filled in the packaged food is preferably 50 ° C. or higher, more preferably 70 ° C. or higher from the above viewpoint. Further, after filling the container with the preheated liquid, the liquid may be heated to a desired temperature.

The conditions for filling the container with the ingredients and the liquid in the sealing step are not particularly limited. For example, the container may be filled with the ingredients and the liquid in an environment where the ingredients and the liquid are exposed to the outside air without being sealed. Further, after filling the container with the ingredients and the liquid, the inside of the container may or may not be replaced with an inert atmosphere such as nitrogen gas. For example, in an embodiment in which the inside of the container is not replaced with an inert atmosphere such as nitrogen gas, some air may be contained in the container after sealing.

The order in which the ingredients and the liquid are filled in the container is not particularly limited. For example, the container may be filled with the liquid after the ingredients are filled in the container, or the container may be filled with the ingredients after the liquid is filled in the container. Further, after mixing the ingredients and the liquid in advance, the mixture may be filled in the container.

<Container>
In the sealing step, the material and shape of the container filled with the ingredients and the liquid to be the liquid part are not particularly limited as long as they can seal the contained food and can withstand the step after the sealing step. It can be appropriately selected from those normally used as containers for packaged foods.

Examples of the material of the container include thermoplastic resins such as polyethylene, polypropylene, polyethylene terephthalate, and nylon. Above all, the material of the container is preferably one that can be cooked in a microwave oven. Examples of such a material include polypropylene, polyethylene, nylon and the like. Among them, polyethylene and polypropylene are more preferable from the viewpoint of excellent sealing property, and polypropylene is more preferable from the viewpoint of heat resistance. Further, the material of the container may be a single layer or a plurality of layers.

<Cooking process>
In the method for producing a packaged food product according to one aspect of the present invention, a cooking step may be performed after the sealing step and before the freezing step. The cooking process is a process of cooking the ingredients and liquids in the container. The specific method of cooking may be selected according to the type of packaged food, ingredients, liquid, etc. For example, it may be heated, pressurized, or heated and pressurized together. good. If starch that has not been pregelatinized remains at the stage of performing the cooking step, the starch may be pregelatinized by heating in the cooking step (heating in the sterilization step described later, heating in the pressurizing heating step, etc.).

<Sterilization process>
In the method for producing a packaged food product according to one aspect of the present invention, a sterilization step may be performed after the sealing step. The sterilization step is a step of sterilizing the inside of the container. The specific method of sterilization may be selected according to the type of packaged food, ingredients, liquid, etc. For example, it may be heated, pressurized, or heated and pressurized together. It may be sterilized by γ-ray irradiation or the like. When at least one of heating and pressurization is performed, it is preferable that it is before the freezing step.

<Pressurization heating process>
The method for producing a packaged food product according to one aspect of the present invention may further include a pressure heating step after the sealing step and before the freezing step. The pressure heating step is a step of applying pressure heat treatment to a container containing ingredients. The pressure heating step may be, for example, one aspect of the above-mentioned cooking step, or may be one aspect of the above-mentioned sterilization step.

The temperature, pressure and treatment time of the pressurized heat treatment can be appropriately set according to the desired type of packaged food and the like. The conditions of the pressure heat treatment are preferably 0.1 or more, more preferably 0.3 or more, and further utilizing the advantages of the material, for example, from the viewpoint of further enhancing the bactericidal effect in terms of _F0 value. Therefore, 8.0 or less is preferable, and 6.0 or less is more preferable. In addition, in the case of general retort foods, the _F0 value is 3.1 or more, but in the case of frozen storage, sterilization conditions are not required as in general retort foods, so from the viewpoint of making the best use of the advantages of the material. Less than 3.1 is more preferable.

<F ₀ value>
The _F0 value is a lethal dose of microorganisms in the sterilization process, which is a value expressed in time (minutes) equivalent to a temperature of 121.1 ° C. for a microorganism having a z value of 10 ° C. Here, the z value is the temperature change required for the D value to change 10 times, and the D value is the exposure required for inactivating 90% of the number of microorganisms used in the test under the specified conditions. It's time. In the present specification, JIS _T0816-1 : 2010 is referred to for the F0 value. The microorganism having a z value of 10 ° C. is, for example, Clostridium botulinum, and the _F0 value also defines the conditions under which the heat-resistant spores of Clostridium botulinum can be killed. The _F0 value can be calculated by the method described in Examples described later.

<Other conditions for pressurized heating process, etc.>
It is preferable that the temperature, pressure and treatment time of the pressure heat treatment in the pressure heating step are appropriately determined within a range in which the _F0 value satisfies the above range. The temperature is set to 103 ° C to 116 ° C, the pressure is set to 0.05 MPa to 0.30 MPa (as a gauge pressure), the time is set to be in the range of ₅ minutes to 90 minutes, and the F0 value is set to be in the above range. It is more preferable to do so.

The device for performing the pressure heating step can be appropriately selected from the devices capable of performing the pressure heating treatment under the condition that the _F0 value satisfies the above range. For example, it can be carried out using a known pressure heating device for cooking.

<Freezing process>
The method for producing a packaged food product according to one aspect of the present invention includes a freezing step. The freezing step is a step of freezing the container after the sealing step.

By carrying out the freezing process, it is possible to promote the permeation of taste into the ingredients. In addition, by carrying out the freezing step, it is possible to extend the storage period (sometimes referred to as "best-by date") allowed for the packaged food to be preferably eaten. Conventionally, frozen foods are generally thawed at least once before being eaten, but since the ingredients and the liquid part are integrally melted at the time of thawing, the eater is the original material. You may not be able to feel the texture. However, the containerized food product produced by the production method according to one aspect of the present invention makes the eater feel the original texture of the material as that of a freshly prepared home-cooked food even after being thawed, and satisfies the eater. be able to. That is, in the production method according to one aspect of the present invention, the loss of texture conventionally caused during the subsequent thawing process is achieved while improving the taste of the packaged food and adapting it to long-term storage by carrying out the freezing step. Can be reduced.

The freezing method is not particularly limited, and may be, for example, quick freezing or slow freezing. Since it is considered that the freezing method is slow freezing, the needle-shaped crystals of the generated ice make fine holes in the ingredients and the taste of the liquid part is more promoted, so the freezing method is slow freezing. It is preferable to have. In addition, "quick freezing" is a freezing method in which an object is cooled to a product temperature of -10 ° C or lower by passing through the temperature zone of the maximum ice crystal formation zone (-1 ° C to -5 ° C) within 30 minutes. Point to. On the other hand, "slow freezing" means that the object is passed through the temperature zone of the maximum ice crystal formation zone (-1 ° C to -5 ° C) for a longer time than 30 minutes, and the product temperature is -10 ° C or less. Refers to the freezing method for cooling.

The freezing temperature may be appropriately selected according to the type of the packaged food, the storage method, etc. For example, from the viewpoint of being suitable for long-term storage, it is more preferable to freeze the product so that the product temperature is −18 ° C. or lower. ..

<Thawing process>
The method for producing a packaged food product according to the present invention may further include a thawing step after the freezing step. The thawing step is a step of thawing the contents of the container. Since the contents of the container are thawed by carrying out the thawing step, the frozen state of the packaged food is kept during the period from the thawing step to the eating of the packaged food, for example, during transportation, sale and storage. It is preferable because it does not have to be maintained.

Examples of the thawing method include rapid thawing and slow thawing, and slow thawing is more preferable. "Slow thawing" refers to a method of thawing an object in an environment of 1 ° C to 35 ° C. For example, an object having a product temperature of -18 ° C or lower is subjected to a maximum ice crystal formation zone (-1 ° C to -5 ° C). It refers to a method of thawing by passing through a temperature range of (° C.) over a period of longer than 30 minutes. Specific methods of slow thawing include, for example, natural thawing in which the container is allowed to stand in a normal temperature environment, thawing in which the container is allowed to stand in a refrigerated temperature environment, and the like. By slowly thawing the contents of the container in the thawing step, the effect is that the taste is easily absorbed by the ingredients. In addition, the meat contained in the container does not become too hard, and a moderate texture is maintained.

The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope of the claims, and the embodiments obtained by appropriately combining the technical means disclosed in the different embodiments. Is also included in the technical scope of the present invention.

Hereinafter, Examples, Comparative Examples, and Reference Examples are collectively referred to as “Examples, etc.”.
(vegetable)
The vegetables used in each example are as follows.
・ Potato (variety: Sanjumaru, Baron, Snow March, Toyoshiro, Hokkai Kogane)
・ Sweet potatoes and taros Peel the skin, cut the snow march into diced pieces with a side of 1.0 cm, slice the sweet potatoes into slices with a thickness of 1.0 cm, and make the other diced pieces so that the length of each side is 1.5 cm. The cut one was used. The taro was peeled and halved.
(Raw material for liquid part)
・ Cooking oil 3%
・ 10% spices
・ Chicken extract 8%
・ Other raw materials and Shimizu 79%
(100% in total)

<Calculation method of F0 value _>
The F0 value was measured using a thermoprocess monitor ( _Ellab , E-Val Flex). The measurement conditions were a reference temperature of 121.1 ° C, a Z value of 10 ° C, and a calculation start temperature of 91.1 ° C.

<Manufacturing of packaged food>
[Example 1]
Fill the pouch with starchy vegetables, vacuum-packed using a vacuum sealer (Furukawa Seisakusho Co., Ltd., model FVC-2-G) under a reduced pressure condition of 0.001 MPa (as gauge pressure). did. The vegetables were vacuum-packed and boiled at 105 ° C. for 60 minutes for vacuum heat treatment.

The vacuum package is opened, then the pouch is filled with the raw materials of the vegetables and the liquid part after the vacuum heat treatment, and the opening of the pouch is heat-welded by an electric sealer (manufactured by Fuji Impulse Co., Ltd., OPL-300-10). , The pouch was sealed (sealing step).

The pouch was heated at 105 ° C., 0.15 MPa (as a gauge pressure) for 55 minutes in a pressure heating device (Flavor ace, manufactured by Hisaka Works, Ltd.) to perform pressure heating treatment (pressure heating step). ). The temperature of the pressure heat treatment is the atmospheric temperature of the container to be treated. The _F0 value in the pressurizing and heating step was 1.3.

The pouch after the pressure heat treatment was slowly frozen over 12 to 24 hours until the product temperature became −18 ° C. or lower (freezing step).

The frozen packaged food was slowly thawed in a refrigerator at 5 ° C. for 24 hours (thawing step) to produce the packaged food (soup curry) of Example 1. Then, it was heated by a microwave oven (600 W, 1 minute) so as to have a temperature suitable for eating, and this was subjected to an evaluation test described later.

[Examples 2 to 17, Comparative Examples 1 to 3, Reference Example 1]
The packaged foods of each example and the like are used in the same manner as in Example 1 except that the starchy vegetables, the conditions of vacuum heat treatment, and the conditions of pressure heating in the pressure heating step are as shown in Table 1. Was manufactured respectively.

In Example 11, in the sealing step, the liquid portion once heated to 80 ° C. before filling in the container is filled in the container at a temperature of 60 ° C. or higher, and pressurization between the sealing step and the freezing step is performed. No heating step was carried out.

Further, in Example 12, Comparative Example 3 and Reference Example 1, each vegetable was boiled (preheated) for 7 minutes before the vacuum heat treatment.

Further, in Comparative Example 2, since the temperature of the vacuum heating step was not sufficiently high and the heat treatment was not performed thereafter, the starch contained in the vegetables was not pregelatinized and the hardness remained.

<Sensory evaluation>
[Evaluation method]
Four trained panelists eat each packaged food such as each example, and "maintain the solid shape of the ingredients", "advantages of the material" and "comprehensive evaluation (commercial value)" according to the following evaluation criteria. Was evaluated respectively. The results are shown in Table 1. The numerical values shown in Table 1 are the values obtained by rounding off the average score given by the four panelists.

[Maintaining the solid shape of ingredients]
It was evaluated visually as follows.
4 The shape of the ingredients remains very well, which is very preferable.
3 The shape of the ingredients remains well, which is preferable.
2 The shape of the ingredients remains, which is somewhat preferable.
1 The shape of the ingredients does not remain, which is not preferable.

[Evaluation criteria for material strengths]
4 The advantages of the material (the original texture and taste of the material) remain very much, which is very preferable.
3 The advantages of the material (the original texture and taste of the material) remain well, which is preferable.
2 The advantages of the material (the original texture and taste of the material) remain, which is somewhat preferable.
1 The advantages of the material (the original texture and taste of the material) do not remain, which is not preferable.

[Comprehensive evaluation (commercial value) evaluation criteria]
4 The value as a product is very high and it is very preferable.
3 High value as a product and preferable.
2 It has value as a product and is somewhat preferable.
1 The value as a product is low, which is not preferable.

As shown in Table 1, a method for producing a packaged food containing a solid ingredient at room temperature and a liquid portion liquid at room temperature, wherein the ingredient contains starchy vegetables in which starch is pregelatinized. The container is filled with at least a part of the ingredients and at least a part of the liquid to be the liquid part, including starchy vegetables heated in a vacuum package. It was thawed from a frozen storage state by a method for producing a packaged food, which comprises a sealing step of sealing the container and a freezing step of freezing the container after the sealing step. It was shown that it is possible to provide a new packaged food that suppresses the collapse of the shape of the ingredients and makes the best use of the advantages of the ingredients. One aspect of the present invention is to prevent the boiled food from collapsing when the food is thawed when the packaged food contains a liquid part, but as shown in Reference Example 1, the liquid part is not contained. In, the solid shape of the ingredients was maintained, and the advantages of the ingredients were utilized.

Claims (7)

A method for producing a packaged food product, which comprises a solid ingredient at room temperature and a liquid portion liquid at room temperature, wherein the ingredient contains starchy vegetables in which starch is pregelatinized.
Among the above-mentioned ingredients, including starchy vegetables heated in a vacuum package (excluding vegetables that have been pressurized and heated in a sealed state after being degassed by filling a container with water) . A sealing step of filling a container with at least a part of the liquid and at least a part of the liquid to be the liquid portion and sealing the container.
It is characterized by including a freezing step of freezing the container after the sealing step.
Manufacturing method for packaged foods. It is characterized by further including a pressure heating step of pressurizing and heating the container after the sealing step and before the freezing step.
The method for producing a packaged food product according to claim 1. The pressure heating step is characterized in that the container is subjected to a pressure heating treatment having an _F0 value of 0.1 or more and 8.0 or less.
The method for producing a packaged food product according to claim 2. The pressure heating step is characterized in that the container is subjected to a pressure heating treatment having an _F0 value of 0.1 or more and less than 3.1.
The method for producing a packaged food product according to claim 2. The freezing step is characterized by slow freezing.
The method for producing a packaged food product according to any one of claims 1 to 4. After the freezing step, a thawing step of slowly thawing the contents of the container is further included.
The method for producing a packaged food product according to any one of claims 1 to 5. The ingredient is characterized by containing starchy vegetables having a short side having a size of 1 cm or more.
The method for producing a packaged food product according to any one of claims 1 to 6.