CN102204699A - Manufacturing method for heated sterilized food - Google Patents
Manufacturing method for heated sterilized food Download PDFInfo
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- CN102204699A CN102204699A CN2011100792740A CN201110079274A CN102204699A CN 102204699 A CN102204699 A CN 102204699A CN 2011100792740 A CN2011100792740 A CN 2011100792740A CN 201110079274 A CN201110079274 A CN 201110079274A CN 102204699 A CN102204699 A CN 102204699A
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Abstract
The invention provides a manufacturing method for heated sterilized food, and the manufacturing method is characterized by short manufacture time, reduction of operator's load, and packed food as representative food. The manufacturing method for heated sterilized food is in such a way that, grease, starch materials, flavoring, and water are mixed and heated to be made into liquid food, the liquid food is filled and sealed in a container for being heated and sterilized, and the heated sterilized food is manufactured, wherein, the method comprises: a basic mixture preparing process, in which grease with a melting point of above 35 DEG, starch materials, and part of flavoring are mixed and heated to be made into a melt basic mixture, the melt basic mixture is cooled to a temperature lower than the grease melting point, and a solid basic mixture is prepared; a liquid food generating process, in which the basic mixture prepared in the basic mixture preparing process, the residual flavoring, and water are mixed and heated to be made into a liquid food; and a heating sterilizing process, in which the liquid food is filled and sealed in a container for being heated and sterilized.
Description
Technical field
The present invention relates to packed foods such as packed curry, packed fricassees is the manufacture method and the pasteurization food of the pasteurization food of representative.
Background technology
In Japan, packed foods such as packed curry, packed fricassee are extensively popularized.So-called packed food is meant, the food that process such as curry, fricassee are cooked is sealed in sealing bag etc. and has the food that carries out pasteurization in the container of air-tightness and light-proofness.Packed food can long preservation, heats in the hot water about 3～5 minutes or just can the short time and eat simply with the micro-wave oven heating as long as add.
The spy of Japan opens the manufacture method that the 2003-38136 communique has disclosed a kind of packed food.The manufacture method that this communique discloses at first is that wheat flour, lard, butter are dropped in the heating kettle, and one side is rotated stirring vane and mixed, one side heated 30～40 minutes, drop into curry powder inside, heat cooling afterwards in 5 minutes again, make the grease wheat flour and stick with paste.In addition, outside this grease wheat flour is stuck with paste, onion, grease, meat essence, albumen are added water decomposition thing, apple pomace, water drop in the other heating kettle, one side is rotated stirring vane and is mixed, and one side heated 40 minutes, made thus and cured vegetables.
Next, the grease wheat flour of so making stuck with paste and cure vegetables be transported in the other heating kettle by pipeline respectively, drop into dairy milk starting material, granulated sugar, salt, spice, water etc. again in this heating kettle, one side mixes the one side heating, makes the curry as aqueous food.Then, the curry that is obtained is divided into aliquot by filling machine, filling is sealed in and seals sterilization in the sealing bag, makes packed food thus.
Patent documentation 1: the spy of Japan opens the 2003-38136 communique
Described spy opens the manufacture method that the 2003-38136 communique has disclosed a kind of packed food, is to carry out the manufacturing of sticking with paste, curing vegetables from the grease wheat flour continuously, to the curry of making as aqueous food, fills and is sealed in each operations such as sealing sterilization in the sealing bag., the problem that the manufacture method of this packed food exists is, sticking with paste, cure at initial grease wheat flour in the manufacturings of vegetables needs the long period, thereby the manufacturing time of packed food is inevitable elongated.
The problem of Cun Zaiing is in addition, in this packed food, used wheat flour, grease, meat essence, albumen to add the various materials of number such as water decomposition thing, apple pomace, dairy milk starting material, granulated sugar, salt, spice, water, operator must be respectively to the quantitative measurment singly of so multiple material, put in the heating kettle period in the input of determining, thereby increased a lot of burdens to operator.
In addition, the problem that also has other is that pasteurization food such as packed food can long preservation, but in the preservation process along with the process of time, local flavor can change.
Summary of the invention
The 1st purpose of the present invention is, provides a kind of and can shorten manufacturing time, what can also alleviate the operator burden is the manufacture method efficiently of the pasteurization food of representative with the packed food.
The 2nd purpose of the present invention is, a kind of pasteurization food such as packed food that can suppress flavor variations in the preservation process as far as possible are provided.
The described the 1st technical problem, manufacture method according to pasteurization food provided by the invention realizes, it is with grease, starch based material, flavoring, the water Hybrid Heating, make aqueous food, should aqueous food filling be sealed in the container, carry out pasteurization, make pasteurization food thus, the manufacture method of this pasteurization food is characterized in that, comprise: the basic mixture preparatory process, with the grease of fusing point more than 35 ℃, the basic mixture of molten is made in starch based material and the heating of part flavoring for mixture, the basic mixture of this molten is cooled to be lower than the temperature of grease fusing point, prepares solid-state basic mixture thus; Aqueous food generates operation, and basic mixture, remaining flavoring and the water Hybrid Heating that will prepare in described basic mixture preparatory process are made aqueous food; The pasteurization operation is filled described aqueous food to be sealed in and is carried out pasteurization in the container.
Promptly, manufacture method according to above-mentioned pasteurization food, adopt the basic mixture preparatory process, with grease, starch based material, the part flavoring for mixture heating of fusing point more than 35 ℃, make the basic mixture of molten, with the basic mixture cooling curing of this molten, prepare solid-state basic mixture.Owing to this solid-state basic mixture is that grease can not dissolve under the normal temperature, thereby can preserve with solid-state form because grease solidifies.Thereby, preparing solid-state basic mixture in advance preserves, when making pasteurization food, as long as generate operation from aqueous food, with basic mixture, remaining flavoring and the water Hybrid Heating of preserving, just aqueous food can be made rapidly, the manufacturing time of pasteurization food can be shortened significantly.
In addition, in solid-state basic mixture, be mixed with a certain amount of grease, starch based material, part flavoring.Thereby, when making pasteurization food, need not measure grease, starch based material, part flavoring, thereby can alleviate the burden of operator greatly.In addition, this solid-state basic mixture also have operator can hold carrying, transportation property excellence, need not be by the advantage of pipeline transhipment.
In preferred implementation of the present invention, the fat content of described basic mixture is 30～50 weight %.Thereby, in the basic mixture preparatory process, can obtain to have mobile molten basic mixture, can form the solid-state basic mixture of shape retention excellence simultaneously.
In the preferred implementation of the present invention, in described basic mixture preparatory process, use carbohydrate and protein breakdown thing as described part flavoring.At this moment, carbohydrate and protein breakdown thing be heating at high temperature under the coexistence of grease, can form very aromatic local flavor.
In the preferred implementation of the present invention, have the basic mixture pulverizing process that the solid-state basic mixture of preparing is pulverized in the basic mixture preparatory process, after this basic mixture pulverizing process, carry out aqueous food and generate operation.In this case, owing to pulverize solid-state basic mixture very little, thereby can prevent that basic mixture is insoluble and residual with the state of solid in aqueous food generation operation, basic mixture is dissolved rapidly, and the concentration of making aqueous food does not have the pasteurization food of uneven stay in grade.
In other preferred implementations of the present invention, have the solid-state basic mixture that in described basic mixture preparatory process, to prepare and be dissolved in described aqueous food and generate basic mixture dissolution process in the part water that uses in the operation, this basic mixture dissolution process after, carry out aqueous food generation operation.In this case, because solid-state basic mixture is dissolved in described aqueous food in advance to be generated in the part water that uses in the operation, thereby can prevent that basic mixture is insoluble and residual with the state of solid in aqueous food generation operation, basic mixture is dissolved rapidly, and the concentration of making aqueous food does not have the pasteurization food of uneven stay in grade.
Also have, the described the 2nd technical problem, pasteurization food according to the present invention is realized, it is the aqueous food that is modulated into after grease, starch based material, flavoring and the water Hybrid Heating to be filled to be sealed in the container and to carry out pasteurization form, this pasteurization food is characterized in that, all or part of use hydrogen as described grease adds grease and/or ester exchange grease, thereby the unrighted acid of the grease that pasteurization food is contained is adjusted to below the 45 weight %.
According to this pasteurization food, as all or part of use hydrogen interpolation grease and/or the ester exchange grease of grease, the unrighted acid of grease is adjusted to below the 45 weight %, thereby, can suppress flavours in food products variation in the long preservation effectively.
The specific embodiment
Pasteurization food of the present invention is by with grease, starch based material, flavoring and water Hybrid Heating, makes aqueous food, thereby this aqueous food is divided into aliquot and fills to be sealed in and carry out in the container that pasteurization makes.This pasteurization food also can be to fill solid-state foods such as meat and vegetables in the container with aqueous food to carry out the food that pasteurization forms.As the concrete example of the suitable food of the present invention of the best, can enumerate curry, fricassee, fast food (Ha ャ シ), sushi, meat broth, stirfried bean curd in hot sauce etc.In addition, as pasteurization food, thereby typically can enumerate being higher than the packed food that pressurized, heated sterilization under 100 ℃ the high temperature can normal temperature be preserved, but, thereby can be applicable to that also pasteurization can cryopreserved chilled food under the temperature below 100 ℃.
In the manufacture method of pasteurization food of the present invention, use fusing point more than 35 ℃, 40～60 ℃ grease preferably.Thereby, can mix forming solid-state basic mixture in the preparatory process on aftermentioned basis, and, pasteurization food is heated when edible, the grease dissolving and have good taste, along sliding mouthfeel.Also have, the fusing point of so-called grease is meant that grease nearly all changes into liquid phase, only keeps remaining micro-solid phase and the whole temperature that begins to flow, and is also referred to as the rising fusing point.
In addition, preferably to use 20 ℃ SFC be 40～90%, the SFC that is more preferably 50～70%, 30 ℃ is 25～60%, the SFC that is more preferably 30～45%, 40 ℃ is 10～30%, be more preferably 13～25% grease as described grease.Thereby, the grease in the time of can avoiding solid-state basic mixture to store separate out with separate, solid-state basic mixture is softening etc., and pasteurization food is heated when edible, can give good taste, along sliding mouthfeel.Also have, the SFC of so-called grease is meant that the NMR signal magnitude with liquid oils is the percentage of the solid fats content under that benchmark is tried to achieve, the uniform temperature.
In addition, add grease and/or ester exchange grease as all or part of use hydrogen of the grease that is contained in the pasteurization food, thereby, the unrighted acid of the grease that pasteurization food is contained is adjusted to following, 10～40 weight % preferably of 45 weight %, thereby, can suit to suppress the flavor variations in the pasteurization food preservation process.In this case, both can be that the grease that uses in the pasteurization food manufacturing all adopts unrighted acid to be the following grease of 45 weight %, also can be that the grease that grease below the 45 weight % and unrighted acid are higher than 45 weight % is in harmonious proportion with unrighted acid that the unrighted acid that integral body is adjusted to grease is below the 45 weight %.At this, be grease below the 45 weight % as unrighted acid, can enumerate for example lard fixed oil, palm sclerosis wet goods particularly.Also have, can be illustrated as about 1～10 weight % as the grease ratio that is contained in the pasteurization food.
As starch based material, can enumerate wheat flour, cornstarch, farina etc.In addition, as flavoring, can enumerate normally used materials such as curry, fricassee, fast food.Dry thing, the albumen of paste, meat and vegetables etc. that can enumerate extract, dairy milk starting material, meat and the vegetables etc. of salt, granulated sugar, meat and vegetables etc. particularly adds water decomposition thing, sodium glutamate, Sodium Inosinate etc.In addition, in addition can also use spices such as curry powder, cardamom, cloves, fennel, garlic, capsicum, pepper, anise.
Manufacture method about pasteurization food of the present invention is elaborated.
At first, in the basic mixture preparatory process, be grease, starch based material and the heating of part flavoring for mixture more than 35 ℃ with fusing point, make the basic mixture of molten.At this, so-called " part flavoring " meaning is the part in the whole flavorings that finally contain in aqueous food.The mixed proportion of grease, starch based material and part flavoring is as long as suitably set according to the kind of aqueous food, but, for example also can enumerating, grease is that 30～50 weight portions, starch based material are that 30～50 weight portions, part flavoring are the such ratios of 10～35 weight portions.
The basic mixture preparatory process carries out Hybrid Heating under preferably substantially moisture free condition.The so-called meaning of moisture-free in fact be for example when the Hybrid Heating moisture in the mixture of grease, starch based material, part flavoring be below the 7 weight %, the moisture in the material that adds, preferably do not supply with water energetically.
In the basic mixture preparatory process, can under the coexistence of grease, the part flavoring at high temperature be heated, thereby, as the part flavoring that uses in the basic mixture preparatory process, preferably select for example preferably to use carbohydrate and protein breakdown thing owing to the high temperature heating gives out good especially local flavor, the material of fragrance.Thereby carbohydrate and protein breakdown thing at high temperature heat and react to each other the local flavor that gives out.In addition, in the basic mixture preparatory process, also can use the part spice, preferably use for example curry powder.Ratio when using the part spice can be enumerated 3～10 weight portions.
As the hybrid heating device that in the basic mixture preparatory process, material is carried out Hybrid Heating, possess the stirring vane of accommodating the material heating pot, the material of accommodating in this heating kettle being mixed, be arranged on this heating kettle wall portion and supply with steam or the heating water jacket's that hot water heats the material in the heating kettle device thereby for example can use.In the basic mixture preparatory process, preferably be heated to more than 80 ℃ preferably 80～130 ℃ through the temperature of the mixture that hybrid heating device mixes.
The Hybrid Heating time in the basic mixture preparatory process is arbitrarily, and but, Hybrid Heating for example 30～100 minutes can be given aromatic local flavor to disinfecting food.The mixture that mixes in heating kettle preferably contains more than the grease 30 weight %, preferably 30～70 weight %, be more preferably 35～70 weight %.Thereby, can obtain to have the basic mixture of mobile molten, thereby, in starch based material, flavoring, can not burn and can at high temperature heat equably.
If Hybrid Heating finishes, then the molten basic mixture is cooled to be lower than the temperature of grease fusing point, thereby forms solid-state basic mixture.Specifically, utilize filling device that the basic mixture of molten is divided into aliquot and be filled in and be shaped, will be shaped, thereby can make grease curing, form solid-state basic mixture with the molten basic mixture cooling that is divided into aliquot in the container with in the container.
The solid-state basic mixture that is obtained can keep being contained in shaping and store with the state in the container, also can store with taking out the container from being shaped.In addition, also can put into other packaging bags etc. with taking-up the container from being shaped stores.The shape of solid-state basic mixture and size etc. are arbitrarily, but, when being configured as that for example length is the cuboid of 10～20cm * 20～30cm * 2～5cm, operator is held carrying easily, the basic mixture stacked on top of one another can also be stored, therefore as preferred.In addition, the weight of basic mixture is preferably for example about 1～3kg.
This solid-state basic mixture both can be made in the manufacturing works of pasteurization food, also can make in the factory different with the manufacturing works of pasteurization food, and preparing preferably to make in a large number in advance for the manufacturing of pasteurization food stores.Thereby, when making pasteurization food, can generate operation, make aqueous food rapidly from aqueous food immediately, can shorten the manufacturing time of pasteurization food significantly.
Next, generate in the operation at aqueous food, the basic mixture that will prepare in described basic mixture preparatory process, the remainder and the water of described flavoring carry out Hybrid Heating, make aqueous food.The mixed proportion of basic mixture, residue flavoring, water is as long as suitably set according to the kind of aqueous food, but, for example also can enumerating, basic mixture is that 3～20 weight portions, residue flavoring are that 1～10 weight portion, water are the such ratios of 40～80 weight portions.Also can use spice, the ratio when using spice can illustration 0.3～5 weight portion.
For aqueous food generates operation, because starch based material and part flavoring at high temperature heat with grease in the basic mixture preparatory process of preceding operation, thereby the material that aqueous food generates in the operation heat time heating time can be shorter than the heat time heating time of basic mixture preparatory process.Specifically, the temperature that for example is heated to the mixture of basic mixture, described residue flavoring and water reaches 90 ℃ and gets final product.Thereby, need not long-time heating just can make the aqueous food that the cooking is handled.
Generate in the operation at aqueous food that material is carried out hybrid heating device and the basic mixture preparatory process of Hybrid Heating is same, accommodate the material heating pot and be arranged on this heating kettle wall portion and the heating water jacket's that supply steam or hot water can heat the material in the heating kettle device thereby can use to possess.
In the manufacture method of the present invention, preferably adopt the basic mixture pulverizing process that the solid-state basic mixture of preparing in the described basic mixture preparatory process is pulverized, after this basic mixture pulverizing process, carry out aqueous food and generate operation.In this case, owing to pulverize solid-state basic mixture very little, thereby can prevent that basic mixture is insoluble and residual with the state of solid in aqueous food generation operation, can make basic mixture dissolve, make aqueous food rapidly.Thereby, can shorten the heat time heating time that aqueous food generates operation, in addition, the concentration that can make aqueous food does not have the pasteurization food of uneven stay in grade.
As the reducing mechanism of solid-state basic mixture, for example can adopt reducing mechanism with following formation, promptly have on the carrying transferring belt of carrying solid-state basic mixture and the carrying face that is configured in this carrying transferring belt and up and down crushing knife tool.Specifically, solid-state basic mixture can be placed on the carrying face of above-mentioned carrying transferring belt,, utilize up and down crushing knife tool to pulverize to the carrying of the below of crushing knife tool.When pulverizing solid-state basic mixture, preferably be crushed to for example width below the 5cm.Also have,, get final product, can not possess carrying transferring belt so long as possess the device of the crushing knife tool that can pulverize solid-state basic mixture as reducing mechanism.
In the manufacture method of the present invention, can replace described basic mixture pulverizing process, and employing is dissolved in solid-state basic mixture the basic mixture dissolution process in the part water that uses in the aqueous food generation operation in advance, carries out aqueous food and generate operation after this basic mixture dissolution process.In this case, because solid-state basic mixture is dissolved in advance, thereby, can prevent that basic mixture is insoluble and residual with the state of solid in aqueous food generation operation, can make aqueous food rapidly.Thereby, can shorten the heat time heating time that aqueous food generates operation, in addition, the concentration that can make aqueous food does not have the pasteurization food of uneven stay in grade.
Generate suitable setting of the water yield of using in the operation at aqueous food and get final product, but,, use the water about 1～3 weight portion to get final product for example with respect to solid-state basic mixture 1 weight portion.Aqueous food generates operation, is solid-state basic mixture, aqueous food to be generated the part water that uses in the operation put in the container such as heating kettle, thereby by mixing solid-state basic mixture is dissolved in the water.In this case, dissolve the preferably low temperature of temperature of the water of solid-state basic mixture, preferably for example about 30～70 ℃ than the gelatinization point of the starch based material in the basic mixture.Thereby the viscosity that can suppress the mixed solution of basic mixture and water rises, and basic mixture can be dissolved in the water rapidly.
Next, describe about the pasteurization operation.In the pasteurization operation, aqueous food filling is sealed in the container, carry out pasteurization.Specifically, will generate the aqueous food that obtains in the operation at aqueous food and be transported to filling machine, and be divided into aliquot by filling machine, filling is sealed in the container with air-tightness and light-proofness, carries out pasteurization.Solid-state foods such as meat and vegetables can be filled in aqueous food as required and carry out pasteurization in the container.When meat and vegetables etc. was filled in container, meat preferably was cut into suitable size, boils use, preferably peeling of vegetables, was cut into suitable size and used.
As the container with air-tightness and light-proofness of filling aqueous food, can enumerate sealing bag, but, also can be plastic shaping dish and metal jar etc.Pasteurization uses known pasteurization machines such as sealing sterilization machine to get final product.As the condition of pasteurization, when for example adopting the sealing sterilization, can enumerate 110～130 ℃ temperature, 115～125 ℃ temperature preferably, 10～50 minutes, 15～40 minutes such conditions preferably.
[embodiment]
Below, according to embodiment the present invention is specifically described.
[embodiment 1]
(1) basic mixture preparatory process
Measure, prepared each material respectively according to the mixed proportion shown in the table 1.Next, in heating kettle, drop into palm fixed oil, wheat flour, one side is rotated stirring vane, mixes the one side heating, drop into granulated sugar, sodium glutamate, albumen afterwards again in the heating kettle and add water decomposition thing, curry powder, one side is rotated stirring vane, mixes, and one side heated 1 hour under 100 ℃ temperature, thereby, the basic mixture of modulation molten condition.
Also have, the palm fixed oil fusing point shown in the table 1 is 45 ℃, and 20 ℃ SFC is that 60%, 30 ℃ SFC is that 40%, 40 ℃ SFC is 15%.
Then, the basic mixture of the molten condition that obtains is transported to filling machine, being divided into aliquot by filling machine fills in forming containers, the basic mixture that will be divided into the molten condition of aliquot in being shaped with container is cooled to 10 ℃, be cured, thereby, prepare the solid-state basic mixture of the cuboid of long 22cm * wide 11cm * high 2cm.
[table 1]
(2) basic mixture pulverizing process
Utilization has carrying transferring belt and is configured on the carrying face of this carrying transferring belt and the reducing mechanism of up and down crushing knife tool, solid-state basic mixture is placed on the carrying face of this carrying transferring belt, to the carrying of the below of crushing cutter, utilize up and down crushing knife tool to be ground into wide 2cm.
(3) aqueous food (curry) generates operation
Measure, prepared each material respectively according to the mixed proportion shown in the table 2.All material is dropped in the heating kettle, and one side is rotated stirring vane, mixes, and one side is heated to 90 ℃ with the temperature of mixture, thereby, the modulation curry.
[table 2]
(4) pasteurization operation
Then, the curry that obtains is transported to filling machine, fill 130g from this filling machine to sealing bag, and fill potato 30g, onion 20g, carrot 10g, beef 10g as solid-state food, sealing bag is sealed, under 122 ℃, 23 minutes condition, seal sterilization, thereby, packed curry made.
(5) packed curry
The packed curry that is obtained is added in the hot water heating when edible, obtains aromatic local flavor, good taste, along the mouthfeel of cunning.
In addition, the fat content of this packed curry is 3.8 weight %, and the unrighted acid of this grease is 38 weight %.This packed curry has after preserving 30 days under 50 ℃ the atmosphere and just makes the same local flavor in back.
Also have, the fat content of packed curry utilizes the soxhlet extraction method to measure, and the unsaturated fat acid-utilising gas chromatography of grease is measured.
(embodiment 2)
Adopt except replacing the basic mixture pulverizing process the basic mixture dissolution process, make packed curry similarly to Example 1.Be about to 25 weight portions in described water 77.4 weight portions of table 2 and put into vessel in heating to 60 ℃,, mix, make its dissolving, carry out aqueous food thereafter and generate operation toward wherein dropping into basic mixture 15.0 weight portions.
The packed curry that is obtained via embodiment 2 is added to when heating is edible in the hot water, similarly has aromatic local flavor with the packed curry of embodiment 1, and have good taste, along sliding mouthfeel.
Claims (6)
1. the manufacture method of a pasteurization food with grease, starch based material, flavoring and water Hybrid Heating, is made aqueous food, should be aqueous food fill to be sealed in and carry out pasteurization in the container, make pasteurization food thus, it is characterized in that, comprising:
The basic mixture preparatory process, with grease, starch based material and the part flavoring for mixture heating of fusing point more than 35 ℃, make the basic mixture of molten, the basic mixture of this molten is cooled to be lower than the temperature of grease fusing point, prepare solid-state basic mixture thus;
Aqueous food generates operation, and basic mixture, remaining flavoring and the water Hybrid Heating that will prepare in described basic mixture preparatory process are made aqueous food;
The pasteurization operation is filled described aqueous food to be sealed in and is carried out pasteurization in the container.
2. the manufacture method of pasteurization food according to claim 1 is characterized in that,
The fat content of described basic mixture is 30～50 weight %.
3. the manufacture method of pasteurization food according to claim 1 is characterized in that,
In described basic mixture preparatory process, use carbohydrate and protein breakdown thing as described part flavoring.
4. the manufacture method of pasteurization food according to claim 1 is characterized in that,
The manufacture method of described pasteurization food also has the basic mixture pulverizing process that the solid-state basic mixture of preparing is pulverized in described basic mixture preparatory process, carry out aqueous food and generate operation after this basic mixture pulverizing process.
5. the manufacture method of pasteurization food according to claim 1 is characterized in that,
The manufacture method of described pasteurization food also has the solid-state basic mixture that will prepare and is dissolved in aqueous food and generates basic mixture dissolution process in the part water that uses in the operation in described basic mixture preparatory process, carry out aqueous food generation operation this basic mixture dissolution process after.
6. a pasteurization food is the aqueous food that is modulated into after grease, starch based material, flavoring and the water Hybrid Heating to be filled to be sealed in the container and to carry out pasteurization form, it is characterized in that,
All or part of use hydrogen as described grease adds grease and/or ester exchange grease, and the unrighted acid of the grease that contains in the pasteurization food is adjusted to below the 45 weight % thus.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010081574A JP2011211934A (en) | 2010-03-31 | 2010-03-31 | Method for producing heat sterilized food |
| JP2010-081574 | 2010-03-31 |
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| Publication Number | Publication Date |
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| CN102204699A true CN102204699A (en) | 2011-10-05 |
| CN102204699B CN102204699B (en) | 2015-07-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201110079274.0A Active CN102204699B (en) | 2010-03-31 | 2011-03-28 | Manufacturing method for heated sterilized food |
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| JP (1) | JP2011211934A (en) |
| CN (1) | CN102204699B (en) |
Cited By (2)
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| CN114599228A (en) * | 2019-08-13 | 2022-06-07 | 奇华顿股份有限公司 | Fat delivery system, fat delivery method and food product comprising a fat delivery system |
| CN115426900A (en) * | 2020-04-14 | 2022-12-02 | 大和制罐株式会社 | Method and apparatus for producing soup to be filled in container |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104661540B (en) * | 2012-09-21 | 2017-12-08 | 好侍食品集团本社株式会社 | Container fills liquid or pasty state or quick-frozen food composition and its manufacture method |
| CN109275835A (en) * | 2017-07-21 | 2019-01-29 | 广州卓诚食品科技有限公司 | The process and aseptic canning system of aseptic canning |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114599228A (en) * | 2019-08-13 | 2022-06-07 | 奇华顿股份有限公司 | Fat delivery system, fat delivery method and food product comprising a fat delivery system |
| CN115426900A (en) * | 2020-04-14 | 2022-12-02 | 大和制罐株式会社 | Method and apparatus for producing soup to be filled in container |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2011211934A (en) | 2011-10-27 |
| CN102204699B (en) | 2015-07-01 |
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