JP2002211511A - Bagged food manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bagged food manufacturing method in which a natural material easily decomposed by microorganism is used in place of a plastic tray, and degradation of the appearance caused by high temperature during the sterilization and breakage of a vessel formed of the natural material are prevented. SOLUTION: This bagged food manufacturing method comprises a process for forming the natural material (pineapple 1, green bamboo or coconut) in a vessel shape; a process for adjusting the water content of the natural material 1 formed in the vessel shape; a bagging process for filling the food 2 in the vessel-shaped natural material 1 after adjusting the water content, placing the food in a bag 3 of gas barrier property, substituting inert gas for air in the bag, and sealing the bag to provide the bagged food; and a sterilizing process for performing the multi-stage heating under high pressure, the cooking, the sterilization and the cooling while these steps are successively performed.

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 bagged food, and more particularly to an improved container for packing food.

[0002]

2. Description of the Related Art In the case of packaged food in which food is packed in a bag filled with an inert gas, the tray (container) used for it has conventionally been made of plastic, but this is reduced due to the problem of waste disposal. It is desirable not to use it if possible. Therefore, the present inventor made a container using a natural material which is easily decomposed by microorganisms, instead of the plastic tray.

[0003]

However, it has been found that when sterilized at a high temperature, the composition deteriorates and cannot be used, the appearance of the container deteriorates due to moisture or fats from the container, and the taste deteriorates.

[0004] The present invention solves such a problem, and can be used as a container even if sterilized at a high temperature, and furthermore, the appearance or the taste is deteriorated due to moisture or fat coming out of the container. An object of the present invention is to provide a method for producing bagged food using a container made of a natural material.

[0005]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies and as a result, in the case of pineapple,
After being formed into a container, it may be used after removing water (preferably removing water by about 30 to 40%). In the case of green bamboo and coconut, it is preferable to immerse in hot water to remove fat and then dry. Further, the present inventors have found that each container has a lower thermal conductivity than a plastic tray, and that the content of the food is hard to warm and hard to cool, leading to the present invention.

That is, the first aspect of the present invention is a molding step of forming any one of natural materials selected from the group consisting of pineapple, green bamboo, and coconut into a container shape, and a method of reducing the water content of the natural material formed into the container shape. A water content adjustment step to be adjusted,
After packing the food in the container-shaped natural material after the moisture content adjustment, put it in a bag excellent in gas barrier properties, replace the air in the bag with an inert gas, and seal the bag to form a bagged food. It is characterized by sequentially passing through a sterilization step of cooking, sterilizing, and then cooling the packaged food by heating and heating under high pressure in multiple stages.

[0007] The invention of claim 2 is that, when the natural material is green bamboo or coconut, the green bamboo or coconut formed into a container is immersed in boiling water before the water content adjusting step, and sterilization and the oil contained in green bamboo or coconut are performed. It is characterized by passing through a container sterilization step of removing the water.

[0008]

Embodiments of the present invention will now be described with reference to the drawings. FIG. 1 is a view for explaining a method for producing a container for bagged food of the present invention. First, after cutting the upper and lower ends of the pineapple 1 (the part with leaves and the side opposite to the part with leaves), the pineapple 1 is vertically divided into two parts, and the center part is hollowed out to form the pineapple 1 in a container shape (FIG. 1
(A)). Next, the container-shaped pineapple 1 is placed in a sterilized water remover to remove about 30 to 50% of water, and the water-removed container-shaped pineapple 1 is filled with food 2 such as fried rice or pork stew (FIG. 1). (B)). Next, the container-shaped pineapple 1 filled with the food 2 is placed in a bag 3 having excellent gas barrier properties.
(For example, a retort pouch), and further filled with an inert gas (preferably nitrogen gas) and sealed (FIG. 1 (c)).
reference). Next, the bag 3 filled with inert gas and food is put into a cooking sterilizer and sterilized at a predetermined temperature (see FIG. 1 (d)).

[0009] The sterilization is the invention of the present inventor, Japanese Patent No. 3053529, "Method of sterilizing and heating cooking of aerated food".
It is good to carry out similarly. However, when using a container-shaped pineapple, the sterilization temperature is set higher by 2 to 5 ° C because the rise and fall of the central temperature of the food is slower than that of the conventional one (the heat conductivity of the container-shaped pineapple is poor). Further, the pressure in the kettle is set to be higher by about 300 to 500 hPa during cooling. For example, the temperature in the pot is raised to 100 ° C. in about 5 minutes, and this state is maintained for about 30 minutes to perform primary sterilization and cooking. Next, the temperature in the kettle is raised to 125 ° C., and this state is maintained for 5 to 10 minutes to perform secondary sterilization. Thereafter, cooling water is poured into the kettle to cool the food.

[0010] The bagged food (air-cooked food) produced by the above-described method has a moderately reduced water content of pineapple used as a container, so that the pineapple is boiled out during sterilization, resulting in poor appearance. There is no fear. Furthermore, when fish or meat is used as food, fish and meat are softened by the components such as enzymes contained in pineapple, and the odor of fish and meat is removed, so that the fish and meat are delicious and easy to eat.

Next, another embodiment will be described. A major difference between this embodiment and the above embodiment is that Aotake is used as a container. First, green bamboo is vertically divided into two to form a container. Next, the container-shaped green bamboo is immersed in boiling water to sterilize the green bamboo and remove fat contained in the green bamboo. Next, the container-shaped green bamboo sterilized with hot water is dried with a hot air dryer. Thereafter, food such as shrimp and fish is filled in the container-like green bamboo. Next, the container-like green bamboo filled with this food is packed in a bag with excellent gas barrier properties (for example, retort pouch),
Further, an inert gas (preferably nitrogen gas) is filled and sealed. Next, the bag filled with the inert gas and the food is put into a high-pressure pot as in the case of the pineapple and sterilized at a predetermined temperature. In the case of this green bamboo as well, the thermal conductivity is poor like the pineapple, so the sterilization temperature is set higher by 2-5 ° C, and the pressure in the pot is further reduced by about 300-500 hPa.
Set higher. For example, if the temperature inside the pot is
The temperature was raised to 0 ° C., this state was maintained for about 5 minutes to preheat, and then raised to 110 ° C. in about 1 minute, and
Hold for 0 minutes and cook with seasoning. After that, about 120 minutes
C. and maintained for 15 minutes to sterilize.
Thereafter, cooling water is poured into the kettle to cool the food. In this cooling step, the pressure in the kettle is set to be higher by about 300 to 500 hPa to suppress the occurrence of deformation due to expansion of the container due to a slow decrease in the central temperature.

In the above embodiment, the food is packed directly in the container-shaped green bamboo. However, the food may be packed on a bamboo skin. Furthermore, when bamboo charcoal is sealed in the bag, the bamboo charcoal absorbs the broth and the like coming out of the food at the time of sterilization, and the appearance is improved.
In addition, the sterilization component of the green bamboo prevents rot of the food and extends the expiration date.

Next, another embodiment will be described.
The major difference between this embodiment and the previous embodiment is that coconut is used as a container. First, the coconut is divided into two parts, and the central part is hollowed out to form a container. Next, the coconut in a container is immersed in boiling water to sterilize and remove fat contained in the coconut shell. Next, the container-shaped coconut sterilized with boiling water is dried with a hot-air dryer. Thereafter, the container-like coconut is filled with food such as fried rice. Next, the container-shaped green bamboo filled with the food is packed in a bag (eg, a retort pouch) having excellent gas barrier properties, and further inert gas (preferably nitrogen gas).
Fill and seal. Next, the bag filled with the inert gas and the food is put into a high-pressure pot as in the case of the pineapple and the bamboo, and sterilized at a predetermined temperature. In the case of coconut as well, the thermal conductivity is poor as in the case of the pineapple and green bamboo. Therefore, the sterilization temperature is set higher by 2 to 5 ° C., and the pressure in the pot is set higher by about 300 to 500 hPa during cooling. For example, the temperature in the kettle is raised to 100 ° C. in about 5 minutes, this state is maintained for about 5 minutes, and preheating is performed.
And keep this state for 30 minutes to perform seasoned cooking.
Thereafter, the temperature rises to 120 ° C. in about one minute,
Hold for 5 minutes and sterilize. Thereafter, cooling water is poured into the kettle to cool the food. In this cooling step, the pressure inside the pot
It is set higher by ~ 500 hPa.

When cooked rice is used as the food, the taste of the packaged food (aerated cooked food) produced by the above method does not deteriorate even if stored for a long time due to the oils and fats contained in the coconut.

[0015]

In summary, according to the present invention, any one of pineapple, green bamboo and coconut formed into a container is formed into a container used for aerated food, so that this container is easily decomposed by microorganisms. Compared to plastic trays, it is much more preferable for waste disposal. In addition, since the water content of the pineapple, green bamboo and coconut formed in a container shape is adjusted, the appearance does not deteriorate due to the boiling out of the container made of pineapple, green bamboo and coconut during sterilization. Furthermore, after packing the food in this container, put it in a gas barrier bag, replace the air in the bag with an inert gas and seal the bagged food, and pasteurize it, so it is included in pineapple, green bamboo, coconut. Enzymes, bactericidal ingredients, oils and fats make food delicious and can be stored for a long time. Also, it can be distributed at room temperature.

[Brief description of the drawings]

FIG. 1 is a view for explaining a method for manufacturing a container for bagged food.

[Explanation of symbols]

 1 pineapple 2 food 3 bags

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Claims (2)

[Claims] 1. A molding step of molding a natural material selected from the group consisting of pineapple, green bamboo, and coconut into a container, and a water content adjusting step of adjusting the moisture content of the natural material molded into a container. After packing the food in the container-shaped natural material after the moisture content adjustment, put it in a bag excellent in gas barrier properties, replace the air in the bag with an inert gas, and seal to form a bagged food. And a sterilization step of sequentially heating and cooking the packaged food under high pressure under high pressure, cooking, sterilizing, and then cooling. 2. When the natural material is green bamboo or coconut, the green bamboo or coconut formed into a container is immersed in boiling water before the water content adjusting step to sterilize and remove fat contained in green bamboo or coconut. The method for producing a bagged food according to claim 1, wherein the method goes through a sterilization step.