JP2001352921A - Method for producing normal temperature-preservable food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a normal temperature-preservable food containing a starchy food such as cooked rice in such a form as to be in contact with ingredients such as vegetables having high water content, so as to suppress water transfer and improve its texture and appearance. SOLUTION: This method for producing normal temperature-preservable food which is made by holding a starchy food lower in water content than ingredients having high water content in a container is characterized by comprising subjecting the starchy food to refrigeration treatment following heat treatment thereof.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing foods that can be stored at room temperature, including starchy foods such as cooked rice and noodles in contact with ingredients having a high moisture content, such as vegetables, seafood and meat. Things.

[0002]

2. Description of the Related Art Conventionally, room temperature storage foods include, for example, retort-treated starchy foods (eg, cooked rice).
However, it is widely used because it can be stored at room temperature or can be eaten only by heating in a microwave oven.
In addition, products containing these starchy foods are often desirably filled with containers having a high moisture content such as vegetables in a form in contact with the starchy foods, according to taste as appropriate. . Examples of such products include, for example, pilaf and gomegame, in which ingredients such as vegetables and meat such as carrots are dispersed in cooked rice. However, when such products are stored at room temperature, the starchy foods have a lower moisture content than the ingredients, so that moisture transfer from the ingredients to the starchy foods occurs. As a result, the ingredients tend to shrink, and their texture and appearance tend to be undesirable. In addition, starchy foods absorb moisture released from ingredients, tend to have undesirable texture and appearance, and may shift the color of ingredients, resulting in poor appearance. As described above, in a conventional room-temperature-preservable food containing a starchy food such as cooked rice in contact with an ingredient having a higher moisture content, it is desired to improve the texture and appearance of the product. On the other hand, the above-mentioned pilaf, gome rice, and the like are often distributed as frozen preservable foods in consideration of their storability. However, such frozen preservative foods
Since a refrigeration unit is required in the manufacturing process and the distribution stage, the cost tends to be high. In addition, when an impact is exerted at the distribution stage, dents, defects or the like may occur at the portions where the starchy foods come into contact with each other, which may result in undesired products in terms of texture and appearance.

[0003]

DISCLOSURE OF THE INVENTION The present invention suppresses the above-mentioned water transfer in a room temperature storage food containing a starchy food such as cooked rice in contact with an ingredient having a high water content such as vegetables. The purpose is to improve the texture and appearance of food. In addition, the present invention provides a method for producing a food product at room temperature, in which the starchy food does not contain any ingredients, which suppresses dents, defects, and the like in portions where the starchy foods come into contact with each other.

[0004]

SUMMARY OF THE INVENTION According to the present invention, the above-mentioned problems can be solved efficiently by subjecting a starchy food to distribution at room temperature, by subjecting the starchy food to a heat treatment and then performing a refrigeration treatment. It is based on the knowledge. That is, the present invention relates to a method for producing a room-temperature-preservable food, wherein a starchy food having a lower moisture content than that of the ingredient is contained in a container in contact with the ingredient having a high moisture content. It is an object of the present invention to provide a method for producing the food, wherein the food is subjected to a heat treatment and then a refrigeration treatment. The present invention also provides a method for producing a room-temperature-preservable food containing a starchy food in a container, which comprises subjecting the starchy food to heat treatment and then refrigeration treatment. Is what you do.

[0005]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS First, in the present invention, a room-temperature-preservable food is stored in a predetermined container, and is generally in a temperature range generally recognized as normal temperature (preferably 15 to 40 ° C., more preferably 2 to 40 ° C.).
0 to 30 ° C.) and can be distributed on the market. Such a food can be made into a product that can be eaten only by, for example, heating cooking (for example, heating cooking in a microwave oven or heating cooking by immersing a container in hot water). The starchy food may be any food containing starch that can be pregelatinized during heat treatment as a main component, such as cooked rice, noodles, dumplings, and the like.
Starches such as cereals, cereal flour, raw or modified starch may be used. As cereals, for example, rice, wheat, corn,
Potatoes, sweet potatoes and the like can be mentioned, and cereal flours include rice flour, flour, corn flour, potato flour and white ball flour. As starch, flour starch,
Raw starch such as corn starch, potato starch, sweet potato starch and tapioca starch, or modified starches thereof can be mentioned.

The ingredients having a high moisture content in the present invention are ingredients having a higher moisture content than the above-mentioned starchy foods, and may be any ingredients having a moisture content of 1% by mass or more. In the present invention, the ingredient having a high moisture content is preferably contained in a container in contact with the starchy food. The step of adding the ingredients may be performed before the heat treatment of the starchy food, but is preferably performed after the heat treatment and before the cooling treatment. More preferably, it is added after the cooling treatment. This makes it possible to more reliably suppress the transfer of moisture from the ingredients to the starchy food. When the high moisture content ingredients are added to the starchy food, it is preferable that the product temperature of both is below room temperature, for example, 0 to 10 ° C. Specific examples of the ingredients having a high moisture content include carrots, burdock, radish, potatoes, sweet potatoes, kidney beans, peas, meat, eggs, bamboo shoots, konjac, shiitake mushrooms, seafood and the like. As these ingredients, it is preferable to use those originally having a low water activity or those previously impregnated with a water activity regulator to reduce the water activity. As a result, the effects of preventing shrinkage of the ingredients and preventing moisture transfer to the starchy food are further improved. In addition, the water activity of the above ingredients is preferably 0.99 or less, more preferably 0.78 to 0.97. This makes it possible to more reliably prevent the shrinkage and moisture transfer of the ingredients while maintaining the wet feeling of the ingredients. The water activity adjuster may be any agent that lowers the water activity of the ingredients, and sugars, sugar alcohols, polyhydric alcohols, salts and the like can be used. Sugars include trehalose, sucrose, maltose and the like. Sugar alcohols include sorbitol and maltitol. Glycerol is mentioned as a polyhydric alcohol. Examples of the salt include sodium chloride, potassium chloride, calcium chloride and the like. Of these, trehalose is the most effective as a water activity regulator. Thereby, the effect of preventing shrinkage of the ingredients is improved, and the texture and appearance of the ingredients and the starchy food are further improved.
In order to impregnate the ingredient with trehalose, it is preferable to immerse the ingredient in a trehalose solution having a concentration of 10% by mass to 30% by mass. By using the trehalose solution of this concentration, the ingredients are prevented from being dehydrated during immersion, and the texture of the ingredients is maintained well. The heat sterilization of these ingredients may be performed separately from the starchy food, or may be performed simultaneously with the addition to the starchy food. In the present invention, on the assumption that the moisture content of these ingredients is higher than the moisture content of the starchy food,
For example, ingredients having a water content of 70 to 99% by mass and a starchy food having a water content of 50 to 70% by mass can be appropriately combined.

Hereinafter, the manufacturing method of the present invention will be described. In the present invention, the starchy food is subjected to a heat treatment. By this heat treatment, the starch in the starchy food is gelatinized. The heat treatment may be performed by a known heating means such as steaming or immersion in hot water, and may be performed as heating cooking or heat sterilization of the starchy food. Examples of the heating cooking include cooking of rice, boiling of noodles, steaming of dumplings and cooked rice, and the like. In addition, as heat sterilization treatment,
For example, a closed system sterilization treatment such as retort sterilization, an open system sterilization treatment in which a heating medium such as steam is directly brought into contact with a starchy food, and the like can be mentioned. The heat sterilization conditions can be set so that the starchy food achieves a germicidal value (the germicidal value of the ingredient when the ingredient is included) of F = 4 or more. The heat sterilization conditions under which the starchy food can achieve F = 4 or more include 110
Preferred is a temperature of １135 ° C. for 10 seconds to 40 minutes. In addition, when performing open system sterilization and sealing the container, it is preferable to inject an inert gas such as nitrogen into the head space. Thus, when the starchy food is heat-treated, filled and sealed in a container, and when refrigerated, the pressure in the container is prevented from being reduced due to dew condensation in the container. Peeling or the like can be prevented. In addition, it is possible to suppress the oxidation of starchy foods and ingredients during storage at room temperature, and to maintain good flavor.

[0008] In the production method of the present invention, after the heating treatment of the starchy food, a step of refrigeration treatment is performed. The refrigeration treatment can be performed, for example, by keeping the starchy food in a low-temperature atmosphere such as in a refrigerator, or by bringing it into contact with a refrigerant. The refrigeration treatment conditions can be appropriately determined in consideration of the type, amount, size, form, and the like of the starchy food to be processed. In the case of the refrigeration treatment in which the starchy food is kept in a refrigerator, The temperature of the product is, for example,
It is preferable to hold for 2 hours or more, more preferably for 12 to 14 days at 1 to 5 ° C. This refrigeration process, after the end of the heating process,
It is better to start as short as possible. For example, it is preferable that the refrigeration process be started within 120 minutes, more preferably within 60 minutes after the completion of the heating process. In addition, this low-temperature holding time can be made shorter when the starchy food is rapidly cooled and then refrigerated. In the present invention,
In the case of producing a room-temperature-preservable food containing starchy foods and containing no ingredients, heat-treating the starchy foods,
Perform refrigeration.

[0009] The starchy food after the refrigeration treatment can be kept in a normal temperature atmosphere from the refrigeration treatment atmosphere.
In the case where the starchy food contains ingredients, at least the germicidal value of the heat-sterilized ingredient is F = 4 or more, and the germicidal value of the heat-sterilized starchy food is also at least. If F = 4 or more, it is possible to store for 3 months or more, and more preferably for 6 months or more under the above-mentioned normal temperature atmosphere.

According to the present invention, it is possible to produce the cold-preservable foods exemplified below. That is, cooked udon mixed with ingredients with little or no soup part among cooked rice such as cooked rice, fried rice, pilaf, dried curry, etc., pasta such as spaghetti, macaroni, udon, soba, chinese noodle etc. , Noodles such as fried noodles, rice balls, rice cakes and the like. In addition, the room-temperature preservable food targeted by the present invention,
It goes without saying that the present invention is not limited to these as long as the effects of the present invention can be obtained.

Next, embodiments of the production method of the present invention will be described for each type of starchy food used, but the present invention is not limited to these. (1) Cooked rice The following four aspects are mentioned. a) An embodiment in which cooked rice cooked according to a conventional method and a high moisture content ingredient are separately heat-sterilized, and then the high moisture content ingredient is added aseptically to the cooked rice in a sterile manner, followed by refrigeration treatment. b) An embodiment in which a sterilized cooked rice is subjected to a refrigeration treatment, and then a heat-sterilized high moisture content ingredient is added aseptically to the cooked rice. c) A mode in which high moisture content ingredients are added to the immersed rice, and the rice is cooked simultaneously with or after the heat sterilization treatment and then refrigerated.
At the time of heat sterilization, hot water is added to cook rice, so that the time of heat sterilization and rice cooking can be shortened. d) An embodiment in which high moisture content ingredients are added to cooked rice cooked by a conventional method, heat sterilized, and then refrigerated. (2) Noodles The following three embodiments are mentioned. a) An embodiment in which noodles boiled by a conventional method and ingredients with a high moisture content are separately heat-sterilized, and then the ingredients with a high moisture content are added aseptically to the noodles in an aseptic manner, followed by refrigeration treatment. As the heat-sterilized noodles, noodles obtained by heat-sterilizing noodles before boiling and then boiling them may be used. b) An embodiment in which the heat-sterilized boiled noodles are refrigerated, and then the heat-sterilized ingredients with a high moisture content are added aseptically to the noodles. As the heat-sterilized noodles, noodles obtained by heat-sterilizing noodles before boiling and then boiling them may be used. c) An embodiment in which noodles boiled by a conventional method and ingredients having a high moisture content are mixed, heat-sterilized, and refrigerated. (3) Rice cake The following two embodiments are mentioned. a) An embodiment in which rice cakes and ingredients with a high moisture content are separately heat-sterilized, and then the ingredients with a high moisture content are aseptically added in a form in contact with the sticks, followed by refrigeration treatment. In addition, you may use what was steamed by the usual method before or after heat sterilization as the heat-sterilized sticks. b) An embodiment in which after heat-sterilized rice is refrigerated, the heat-sterilized high moisture content ingredient is aseptically added to the rice in contact with the rice. In addition, you may use what was steamed by the usual method before or after heat sterilization as the heat-sterilized sticks.

[0012]

According to the present invention, by adopting the above constitution, in a room temperature storage food containing a starchy food in a form in contact with a food having a higher moisture content, the starch is removed from the starch at a room temperature. Moisture transfer to quality food is suppressed. As a result, the shrinkage of the ingredient can be suppressed, and the appearance and texture of the ingredient can be favorably maintained. In addition, it is possible to suppress the starchy food from absorbing moisture from ingredients, and to maintain good texture and appearance. Further, it is possible to effectively prevent the color of the ingredients from being transferred to the starchy food around the ingredients. In addition, dents, defects, and the like in portions where the starchy foods come into contact with each other can be effectively suppressed, and the texture and appearance of the foods can be favorably maintained. In addition, in the present invention, the flavor and texture of the starchy food are good even when the food is stored at room temperature without ingredients.

[0013]

EXAMPLE 1 70 parts by weight of water was added to 100 parts by weight of immersed rice obtained by immersing in water at 25 ° C. for 2 hours, and cooked for 30 minutes under steam at 100 ° C. to obtain 170 parts by weight of rice. I got cooked rice. Next, 170 parts by mass of cooked rice was filled in a closed-end cylindrical synthetic resin container having an upper opening, and then subjected to heat sterilization at 120 ° C. for 6 minutes. After the heat sterilization treatment, the cooked rice was transferred together with the container to a sterile atmosphere (steam atmosphere at 100 ° C.), and the container opening was sealed with a lid in the atmosphere. Next, the cooked rice in the container was put into a low-temperature atmosphere of 1 ° C., and kept for 7 days to perform a refrigeration treatment, thereby obtaining sterilized white rice in the container. Thereafter, the sterilized white rice in the container was stored in a constant temperature room at 30 ° C. for one month, opened, and opened in a microwave oven of 600 W for 2 months.
When heated and eaten for a minute, the white rice was very easy to loosen, and the cooked rice grains were elastic and had a good texture as a whole.

Example 2 A retainer was filled with 100 parts by mass of immersed rice obtained by immersion in water at 25 ° C. for 2 hours, and then heat-sterilized so that steam was directly in contact with the immersed rice. This heat sterilization treatment was performed by first bringing steam at 100 ° C. into contact with the immersed rice for 60 seconds as pre-steaming, and then contacting with saturated steam at 121 ° C. for 5 minutes and 36 seconds under a pressure of 0.1 Mpa. As a result, 100 parts by mass of sterilized rice was obtained. Next, 70 parts by mass of sterilized water at 100 ° C. was added to 100 parts by mass of the sterilized rice, and the mixture was cooked while maintaining the same under steam at 100 ° C. for 30 minutes. (Moisture content: about 65% by mass), which was transferred into a clean room filled with sterile air. Next, separately from this, 30 parts by mass of carrot pieces (moisture content: about 95%) were immersed in a 20% trehalose solution (20 ° C) for 12 hours, and then heat-sterilized at 120 ° C for 6 minutes. Mass%, Aw: 0.95, 5 mm square) was transferred to the clean room. In the clean room, in a bottomed cylindrical container made of synthetic resin having an upper opening that has been previously sterilized, 170 parts by mass of the cooked rice and 30 parts by mass of sterilized carrot pieces are in contact with each other. It was filled and sealed, kept in a low-temperature atmosphere of 1 ° C. for 7 days, and refrigerated to obtain 200 parts by mass of cooked rice. After storing this cooked rice in a constant temperature room at 30 ° C. for 5 months, the degree of shrinkage of the carrot pieces in the container was confirmed. Even though the rice was in contact with the rice with lower moisture content, it was immediately after the refrigeration treatment. No shrinkage was observed, consistent with the size of the carrot pieces. Next, the cooked rice with the ingredients was heated in a microwave oven in the same manner as in Example 1, and then the carrot and the cooked rice were eaten.

Example 3 100 parts by weight of immersed rice obtained by immersing in water at 25 ° C. for 2 hours, 15 parts by weight of a pre-treated carrot piece of 10 mm square and 15 parts by weight of a burdock piece, Was filled into a retainer made of a resin. Next, the retainer was placed in a steam-type heat sterilization apparatus, and the apparatus was sealed. Thereafter, 100 ° C. saturated steam is introduced into the above-mentioned heat sterilization apparatus, and the inside of the apparatus is filled with steam at 100 ° C., and in this state, the immersed rice, carrot pieces and burdock pieces are held for 60 seconds, and preheating is performed. Was. Subsequently, saturated steam of 120 ° C. was introduced into the sterilizer, and after 3 minutes, heated to 120 ° C. in advance, and the separately prepared seasoning liquid was poured into the immersed rice, carrot and burdock pieces in the retainer. And cooked rice simultaneously with the heat sterilization treatment. Next, after 5 minutes and 30 seconds had elapsed from the start of the introduction of the saturated steam at 120 ° C., the steam was discharged to terminate sterilization and rice cooking. Next, the retainer is transferred to a sterile filling chamber that is aseptically connected to the heat sterilization apparatus, and the cooked rice, carrot pieces, and burdock pieces are transferred from the retainer to a sterilized molded container made of synthetic resin in the filling chamber. Were transferred so as to be in contact with each other, the container opening was hermetically sealed with a lid material, and refrigerated at 1 ° C. for 7 days to obtain cooked rice. Next, after performing a storage test in the same manner as in Example 1, when the degree of shrinkage of the carrot pieces and burdock pieces in the container was confirmed, the size of the carrot pieces and burdock pieces immediately after the refrigeration treatment was unchanged. No shrinkage of the burdock was observed. In addition, the color of the burdock pieces, which are easy to shift, did not shift to the cooked rice. Thereafter, the food was heated in a microwave oven and eaten, and the texture of the ingredients and the cooked rice was good.

Example 4 Cooked rice 170 heat-sterilized in the same manner as in Example 1.
After the mass part is aseptically filled in a molding container and sealed,
The samples were stored in a low-temperature atmosphere of 24 ° C. for 24 hours and subjected to refrigeration treatment.
Separately, 30 parts by mass of sterilized burdock pieces were obtained in the same manner as in Example 2. Next, the container with cooked rice and the sterilized burdock pieces are transferred to a clean room filled with sterile air, and then the container with cooked rice is filled with the sterilized burdock pieces in contact with them, and the opening of the container is opened. Sealing was performed to obtain 200 parts by mass of cooked rice with burdock pieces. After that, the above cooked rice was stored in a constant temperature room at 30 ° C. for 3 months, and the degree of shrinkage of the burdock pieces in the container was confirmed. The shape was almost the same as that of the burdock pieces immediately after being taken out of the low-temperature atmosphere. I didn't. In addition, the cooked rice had no portion where the color of the burdock had shifted. Next, the cooked rice with the ingredients was heated in a microwave oven in the same manner as in Example 1 to eat burdock pieces and cooked rice, and all had good texture.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B022 LA01 LB09 LJ06 LS06 4B023 LC05 LC08 LE21 LE22 LP07 LP15 LP19 4B046 LA01 LB04 LC09 LE15 LE18 LP71 LP80 LQ04 LQ06

Claims (6)

[Claims] 1. A method for producing a room-temperature-preservable food, wherein a starchy food having a lower moisture content than that of said ingredient is contained in a container in contact with said ingredient having a high moisture content. A heat treatment followed by a refrigeration treatment. 2. The method according to claim 1, wherein the ingredient is added after the starchy food is refrigerated. 3. The method according to claim 1, wherein the ingredient is added after the starchy food is heated and before the refrigeration treatment. 4. A heat treatment at 110 to 135 ° C. for 10 seconds to
The method according to any one of claims 1 to 3, wherein the refrigeration treatment is performed at 0 to 10 ° C for 12 hours to 14 days. 5. The method according to claim 1, wherein the ingredient is pre-impregnated with a water activity regulator. 6. A method for producing a room-temperature-preservable food containing a starchy food in a container, comprising subjecting the starchy food to heat treatment and then refrigeration treatment.