JP2001061458A - Retort food filled in container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a retort food of a highly viscous food filled in a container and scarcely breaking solid materials contained in the food into pieces while cooking without deteriorating the flavor and further without boiling over when intactly reheating the food together with the container in a microwave oven. SOLUTION: This retort food filled in a container is obtained by filling a highly viscous food in a cup type synthetic resin container responsive to the heating in a microwave oven and capable of carrying out retort sterilization so that the air content is 4-40 vol.% and the height of the head space is 4-20 mm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly viscous retort food in a cup-shaped synthetic resin container which can be sterilized by retort and which can be heated by a microwave oven. It is a retort food that does not deteriorate in quality such as retort burning or retort odor, and has little solids contained therein, and this container is in a container that does not spill when reheating this container in a microwave oven. Related to retort food.

[0002]

2. Description of the Related Art Retort foods are sterilized at a high temperature under pressure and have good preservability, can be stored at room temperature for more than one year, and can be eaten anytime just by warming them for a short time. Because of this, it is occupying an immovable position as a simple cooked food, and is used not only at home but also for business use in cafeterias and restaurants. In particular, recently, retort foods that can be reheated in a short time using a microwave oven have been developed, and furthermore, there is a demand for retort foods in containers that can be microwaved in the same container without relocating containers because of simplicity. I have.

[0003] Generally, retort foods have a drawback that they are sterilized by heating at a higher temperature and a higher pressure for a longer time than ordinary heating, resulting in loss of flavor of foods and deterioration of texture. Filled high-viscosity foods have a lower heat transfer rate in synthetic resin containers than metal cans, and more viscous foods have lower heat transfer efficiency. And the degree of quality deterioration is large. For this reason, sterilization of such retort foods involves rotating and inverting the food while leaving air in the container, agitating the food in the container, increasing the sterilization efficiency by uniformly transferring heat to the food, and increasing the sterilization efficiency. The heat is not applied. On the other hand, the method of reheating food in a microwave oven has drawbacks such as spilling due to bumping or the like during heating. In particular, bumpy boiling is more likely to occur in highly viscous foods. It is known to set the height of the source to a specific value.

[0004] However, retort sterilization of highly viscous food in a synthetic resin container and reheating of the whole container as it is in a microwave oven as it is,
Both the improvement of sterilization efficiency during retort sterilization and the prevention of spillage during reheating in a microwave oven must be solved together, and a retort food in a container in which both of these are still solved together is obtained. Not.

[0005]

DISCLOSURE OF THE INVENTION The present invention relates to a retort food which has no deterioration in flavor such as burning of retort and generation of retort odor, and has a high viscosity with less boiling of solids contained in food. It is another object of the present invention to provide a retort food in a container which does not spill even if the whole container is reheated as it is in a microwave oven.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the cup-type synthetic resin capable of retort sterilization corresponding to microwave heating has an air content of 4 to 4. 40% by volume and a head space of 4
Filled with highly viscous food so that it becomes ~ 20 mm, and when this is subjected to rotary retort sterilization, sterilization efficiency is good and it is not necessary to apply excessive heat, and retort burning and retort odor are generated. A highly viscous food with no deterioration in flavor and with less crushing of solids contained in food can be obtained.
Then, when the whole container was directly placed in a microwave oven, it was found that reheating could be performed without spilling over, and the present invention was completed based on this finding. That is, the present invention provides a cup-shaped synthetic resin container capable of sterilizing a retort corresponding to microwave heating, wherein the highly viscous food has an air content of 4 to 40% by volume,
A retort food in a container, which is filled so that the height of the head space is 4 to 20 mm.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The retort sterilization of the present invention is to perform sterilization at 110 to 135 ° C. for about 5 to 130 minutes using a usual hot water type, steam type batch and continuous retort sterilization apparatus. In order to improve the sterilization efficiency of the present invention, it is preferable to sterilize the food in the container by rotating and / or inverting the food in the container to increase the speed of heat transfer. Perform in.

The cup-shaped synthetic resin container of the present invention is a container capable of retort sterilization corresponding to microwave heating and capable of sterilizing retort with rotation and / or reversal, and is preferably a semi-rigid container. It is not particularly limited as long as it is in form, such as its size and depth, and may be any as long as it is filled with a highly viscous food. For example, the inner diameter of the upper part is 60 to 90 mm, and the inner diameter of the lower part is 50 to 90. 80m
m, a cup-shaped semi-rigid synthetic resin container having a height of 20 to 90 mm.

[0009] The highly viscous food of the present invention comprises cereals, potatoes, and eggs containing one or more of vegetables, fruits, meats, seafood, dairy products, and preparations comprising these as main components. Or one or more kinds of food materials derived from microorganisms and algae, sweet saccharides such as salt and sugar, oils and fats, spices, acidulants, various seasonings, emulsifiers, pigments, etc., and solids of various food materials as necessary And, for example, stew, curry, white source, tomato source, domigrass source
Meat, meat sauce, pasta sauce, various vegetable sauces
Foods having high viscosity such as sauces, seasoning sauces, gratin, meat sauces, etc. at 20 ° C. using a B-type viscometer.
The viscosity of the liquid portion measured is 500 to 50,000.
It is a food of 0 cp. In the case of a highly viscous food containing a solid in the present invention, the solid is removed using, for example, a 16-mesh sieve or the like, and then the viscosity of the liquid part is measured.

The air content of the present invention is 4 to 40% by volume,
By performing retort sterilization while rotating and / or reversing at an air content in this range, the efficiency of retort sterilization is improved, and it is not necessary to apply an excessive amount of heat. Therefore, flavor deterioration such as retort burning or retort odor occurs. Thus, a high-viscosity retort-sterilized, high-viscosity food is obtained, which is free from boil-off of solids contained in the food. If the air content is less than 4% by volume, the intended improvement in the efficiency of retort sterilization cannot be obtained. On the other hand, if the air content exceeds 40% by volume, the container may sometimes be deformed when performing rotary retort sterilization. The air content referred to in the present invention is a ratio of the capacity of the gas phase portion sealed in the container to the design capacity of the container.

The height of the head space of the present invention is 4 to 20.
mm, and the head space in this range does not allow the highly viscous food in the container to be blown out even if partial boiling due to bumping or the like occurs when reheating in a microwave oven. . If the height of the head space is less than 4 mm, spills may occur, and sometimes the highly viscous food inside the container may flow out. On the other hand, head space
If the height of the container exceeds 20 mm, the container sometimes deforms during retort sterilization.

Next, a highly viscous food having an air content of 4 to 40% by volume and a head space of 4 to 20 mm in height can be heated in a microwave oven and sterilized in a retort cup. Filled in a synthetic resin container and sterilized by rotating retort, then cooled to room temperature and then reheated in a microwave oven to improve the efficiency of the retort sterilization and prevent spills during reheating in a microwave oven. The absence of this is shown in an experimental example. (Experimental example) 35 parts by weight of tomato ketchup, Worcester
8 parts by weight, sugar 5 parts by weight, flour 2 parts by weight, corn starch 2 parts by weight, soda glutamate 0.5 parts by weight, white pepper 0.05 parts by weight, clove 0.02 parts by weight , 47.43 parts by weight of water were mixed with stirring in an open kettle, heated to 90 ° C., and held for 10 minutes.
Cool to 0 ° C and domiglas source (viscosity 3,200 c
p) was prepared. Next, using several kinds of the cup-shaped synthetic resin containers of the present invention, the domiglas source filled with the domiglas source was filled with the domiglace source so that the air content and the head space shown in Table 1 were obtained. 10 sample preparation, they perform retort sterilization rotary (30 rpm, 121 ° C., hot water heating), the central temperature of the containers F ₀ analyzer - heated to at F ₀ is 6.0. In addition,
The heating time until each of these F ₀ became 6.0 was measured and used as an index for improving the sterilization efficiency. And then, the thing after this retort sterilization treatment is cooled to room temperature,
Then, the mixture was heated again in a microwave oven of 600 W for 2 minutes, and it was observed whether or not the retort foods in the containers were blown out.

[0013]

[Table 1] The asterisk indicates that the container sometimes deformed during the retort sterilization.

Table 1 shows the results of this experimental example. From Table 1, when the air content is less than 4% by volume, the time required for F ₀ to reach 6 is 20 to 30 minutes or more.
The time until ₀ reaches 6 is almost a steady state, and even if the air content increases, this time only decreases gradually. If the air content is 4% by volume or more, the sterilization efficiency is improved (heat sterilization). (Reduction of time) can be obtained. When the air content exceeds 40% by volume, the container sometimes deforms. Although not shown in Table 1, the air content was 0% by volume.
In this case, the time required for F ₀ to reach 6 is 58 minutes. Therefore, it is understood that the sterilization efficiency is extremely improved when the air content is 4% by volume. 4mm for head space height
If it is above, even if it reheats in a microwave oven, it turns out that there is no spill. If the height of the head space exceeds 20 mm, the container sometimes deforms during retort sterilization.

Thus, a highly viscous food having an air content of 4 to 40% by volume and a head space of 4 to 20 mm can be retort-sterilized in response to microwave heating. Filled in a mold synthetic resin container and subjected to rotary retort sterilization, the sterilization time is shortened and excessive heat is not applied, so there is no deterioration in flavor such as retort burning or retort odor, and solids contained in food A retort-sterilized high-viscosity food with little boil-off of the product is obtained, and even if the whole container is reheated as it is in a microwave oven, it becomes a retort food in a container without spilling over.
By filling an inert gas such as nitrogen gas or a gas such as carbon dioxide in the gas phase portion of the head space of the present invention, a retort food in a container of a highly viscous food with improved quality can be obtained. Needless to say.

[0016]

Next, the present invention will be described with reference to examples.

(Example) 30 parts by weight of minced onion, 30 parts by weight of minced beef, and 1 tomato ketchup
5 parts by weight, 2 parts by weight of salt, 5 parts by weight of sugar, 0.1 parts by weight of white pepper, 0.15 parts by weight of parsley, and 17.75 parts by weight of water are mixed with stirring in an open-type kettle and heated to 90 ° C. After heating for 10 minutes, the mixture was cooled to 20 ° C. to prepare a meat source (viscosity: 28,000 cp). Next, this is placed in a cup-shaped synthetic resin container that can be sterilized by retort corresponding to microwave heating and has an air content of 15% by volume.
In, and headspace - height of the scan are filled so that the 10 mm, 121 ° C. with hot water heating, subjected to retort sterilization rotation of 30 rpm, the center portion of the vessel F ₀ Analyzer - at F ₀ 6 Retort sterilized container-equipped with good sterilization efficiency, the time required to reach 17 minutes
A toss was obtained. Then, the product cooled to room temperature was reheated together with the container in a microwave oven of 600 W for 2 minutes, and no spill was observed. Next, when this meat sauce was spaghetti and ate it, it was found to be free of retort burns and retort odor, and of good quality without boiling of solids such as onion and minced meat. Was.

[0018]

Industrial Applicability The present invention is a retort-sterilized high-viscosity food which has no deterioration in flavor such as burning of retort and generation of retort odor, and has little boil-down of solids contained in food. Since it is a retort food in a container that does not spill even if it is reheated in a microwave oven, it is a simple method at any time without using other dishes and without soiling the container, the lid of the container, the inside of the microwave oven, etc. It is possible to eat highly viscous foods with rich flavor and good texture.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Eiji Ishimura 4-13 Nihonbashi Koamicho, Chuo-ku, Tokyo F-term in Del Monte Co., Ltd. (reference) 4B021 LA07 LA25 LP06

Claims (3)

[Claims] 1. A highly viscous food containing an air content of 4 in a cup-shaped synthetic resin container that can be sterilized by retort and is compatible with microwave heating.
~ 40% by volume and the head space height is 4 ~ 20
mm. A retort food in a container, which is filled so as to be mm. 2. The retort food in a container according to claim 1, wherein the retort sterilization is a retort sterilization method involving rotation and / or inversion. 3. A highly viscous food having a liquid part viscosity of 50%.
The retort food in a container according to claim 1, which is a food of 0 to 50,000 cp.