JP2004141015A - Method for producing solid ingredient-containing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing solid ingredient-containing food unnecessary to replace sterilized solid ingredients each into an individual container. <P>SOLUTION: The method for producing solid ingredient-containing food comprises the following processes: a process of charging solid ingredients into an inner container which has holes at the bottom surface, part of the bottom surface or the side surface, or the whole thereof to sterilize the food; a process of housing part or whole of the inner container into a sterilized outer container to form an integrated container; a process of additionally putting sterilized seasoning liquid to the inner container and/or the outer container as necessary; and a process of sealing up part or whole of the integrated container. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a food containing solid ingredients, and particularly to a method for producing a food containing solid ingredients by filling and sterilizing a solid ingredient such as Chinese rice bowl, beef bowl, pasta, and soup in a container.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, various retort foods and frozen foods, such as Chinese rice bowl, gyudon, and pasta, which can be easily cooked by heating in a microwave oven or an oven, have been produced. The solid ingredients such as meat and vegetables of these foods are sterilized for hygienic needs, and then the amount of one serving is measured, distributed to containers and bags, and packaged (for example, see Patent Document 1).
[0003]
However, in order to distribute the sterilized solid components under aseptic conditions and transfer them to containers or bags, a large-scale aseptic filling device is required, which increases the cost and complicates the operation.
[0004]
Patent Literature 2 discloses a method and an apparatus for filling a cup with a solid of one serving, sterilizing with steam, adding a seasoning liquid separately sterilized in a clean booth, and sealingly packaging the bag or container. However, if the solid ingredients put in the cup are steam sterilized, drips such as gravy of ingredients and moisture of vegetables accumulate at the bottom of the cup, inhibiting the diffusion of steam and limiting the temperature rise during sterilization. And drip may bump.
[0005]
In order to solve the problem of drip, the drip is discharged from the hole provided on the bottom of the container to sterilize the solid ingredients, and then the sterilized solid ingredient is transferred under sterile conditions to another packaging container, and the seasoning is removed. A method of assembling and sealing the entire packaging container under aseptic conditions (for example, see Patent Document 3), filling a product container with a steamed solid food product, performing an open system heat sterilization treatment, and sealing the product container in a sterile atmosphere. A method for producing a sterilized solid food has been devised (see, for example, Patent Document 4).
[0006]
However, in order to achieve commercial sterility of the solid ingredients, heating at a high temperature usually exceeding 130 ° C. is required, and the heat-denatured protein-based solid ingredients adhere to the side surface of the container. Therefore, even if the container is turned upside down to transfer the solid ingredients to another packaging container or dish, the ingredients are not easily peeled off and remain in the container. Further, when drips such as gravy of the solid ingredients and moisture of vegetables are discharged in order to enhance the sterilization efficiency and prevent bumping, the adhesion of the thermally denatured solid ingredients becomes stronger. In particular, meat such as pork and beef, and seafood such as shrimp and shellfish strongly adhere to the container. Under aseptic conditions, it is difficult to scrape out these deposits using a spatula or the like.However, if there are many deposits, the solid ingredients will be wasted, and when transferred to another container, the weight of the solid ingredients will be insufficient. As a result, the product may be defective.
[0007]
[Patent Document 1]
JP 2001-194410 A [Patent Document 2]
Japanese Patent No. 2990763 [Patent Document 3]
Japanese Patent No. 3130697 [Patent Document 4]
JP 2000-316542 A
[Problems to be solved by the invention]
An object of the present invention is to provide a method for producing a food containing a solid ingredient filled in a container, which eliminates the need to transfer the sterilized solid ingredient to an individual container and does not cause a problem of adhesion of the solid ingredient to the side of the container. To provide.
[0009]
A further object of the present invention is to provide a method for producing a food containing a solid ingredient filled in a container, which has a short sterilization time and can maintain the original texture and flavor of the solid ingredient and the seasoning liquid. .
[0010]
[Means for Solving the Problems]
The present invention includes the following inventions.
(1) A process of filling and sterilizing an inner container provided with a hole in the bottom surface or a part or the whole of the bottom surface and the side surface, and storing a part or all of the inner container in a sterilized outer container under aseptic conditions. And forming a one-piece container, adding a sterilized seasoning liquid to the inner container and / or the outer container as necessary, and sealing a part or all of the one-piece container under aseptic conditions. , A method of producing a food containing solid ingredients filled in a container.
(2) The step of sterilizing the solid ingredients filled in the inner container includes a step of removing air under reduced pressure, a step of introducing high-pressure steam to heat and sterilize the solid ingredients, and a step of reducing the pressure to vacuum-cool the solid ingredients. The method for producing a solid ingredient-containing food filled in a container according to the above (1), comprising a step.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described for each step with reference to the drawings.
1. Container used in the method for producing food with solid ingredients according to the present invention Fig. 1 (a) is a perspective view of an integrated container 10 used in the method for producing food with solid ingredients according to the present invention. FIG. 1B is a diagram showing that the inner container 20 is housed in the outer container 30 to form the integrated container 10.
[0012]
FIG. 2 is a perspective view of the inner container 20. The inner container 20 is an open-top container, and can hold a solid material on a bottom surface 22 surrounded by a side surface 21. The size of the inner container can be selected so as to be compatible with the food to be manufactured, but it is preferable that the inner container be large enough to contain the solid ingredients used for one serving of food. If it is a vessel, usually a vessel having a size of 5 to 15 cm × 5 to 20 cm and a depth of 2 to 10 cm is selected.
[0013]
There is no particular limitation on the shape of the inner container, and an arbitrary shape can be selected, such as a horizontal cross section having a rectangular shape such as a square, a triangle, or a hexagon, a circle or an ellipse. Further, the side surface 21 of the inner container 20 may extend vertically upward from the bottom surface 22 or may extend at a certain angle (for example, so as to expand upward).
[0014]
In addition, as shown in FIG. 2, it is preferable to provide a flange 23 on a part or the whole of the upper opening of the inner container 20. The flange 23 can be used as a handle when the inner container 20 is removed from the outer container 30 and washed after eating the food. Further, by providing the flange 23, the strength of the inner container 20 is increased. Further, in the step of sealing the integrated container 10 after sterilization of the solid component, all or a part of the flange 23 may be a part of an adhesive portion of the seal.
[0015]
If necessary, a partition having an arbitrary height extending upward from the bottom surface can be provided at an arbitrary position on the bottom surface of the inner container 20 (not shown). By providing the partition, the solid ingredients can be separated and arranged, and the position of the solid ingredients placed in the inner container 20 can be substantially fixed.
[0016]
As shown in FIG. 2, a plurality of holes 24 are provided on the bottom surface of the inner container 20. By providing the holes 24, steam for high-pressure steam sterilization can be introduced into the inner container 20 and quickly and evenly spread over the entire solid component. In addition, drip such as gravy and vegetable water generated from the solid ingredients can be discharged from the hole 24. By discharging the drip, the thermal conductivity of the solid ingredient is increased, the sterilization efficiency of the solid ingredient is improved, the sterilization time is shortened, the original texture and flavor of the solid ingredient are maintained, and Deformation of the container due to heating can be prevented. Furthermore, after sterilization of the solid component, bumping of the drip can be prevented when cooling is performed under reduced pressure in the sterilization pot used for sterilization.
[0017]
If the inner container 20 is deep or the amount of solid ingredients is large, holes can be provided on one or more side surfaces in addition to the bottom surface 22 (see FIG. 2). By providing the holes 24 also on the side surface 21, it is possible to spread steam more quickly over the entire solid component material. The holes 24 can be provided on the entire bottom surface, the bottom surface and the side surfaces, or can be provided partially. In addition, it is preferable that the total area of the holes 24 is 10% to 80% of the total area of the bottom surface and the side surfaces of the inner container.
[0018]
In order to hold the solid ingredient in the inner container 20, the hole 24 needs to be large enough to prevent the solid ingredient from dropping. For example, it is preferable that the thickness is 2 to 5 mm for Chinese rice bowl and 2 to 8 mm for gyudon. The shape of the hole 24 can be selected from an arbitrary shape such as a circle, an ellipse, and a square. By making the shape of the hole 24, the solid component material is prevented from falling from the hole, and high-pressure steam for sterilization is used. And drip discharge can be improved. In addition, the holes 24 can be provided in a regular arrangement such as a lattice, or can be provided at random.
[0019]
The inner container 20 needs to be manufactured using a material that can withstand a temperature change such as heating by high-pressure steam in a sterilization process, cooling under reduced pressure after heating, heating by a microwave oven or an oven, and cooling in a freezer. Further, the material is preferably excellent in cold shock resistance, fragrance retention performance, oil resistance, and the like. When a solid ingredient using oil, such as a tempura bowl, is used, since the oil may be heated to a high temperature by heating, a container having particularly excellent oil resistance is required. Specifically, it is preferable that the inner container 20 be made of a material having temperature resistance that can withstand a temperature between −20 ° C. and 150 ° C.
[0020]
As a material for such an inner container 20, a synthetic resin such as polypropylene, polyethylene, or polyethylene terephthalate can be used, and polypropylene is particularly preferable. In addition, when storing foods to be heated in a microwave oven, it is preferable to use a material containing no metal. However, when heating in an oven, a metal such as aluminum or steel, paper, or the like can be used. Furthermore, a multilayer container in which resin, metal, paper, or the like is laminated can be appropriately selected depending on the heating method. In addition, in the case of foods containing a plurality of different solid ingredients, particularly when arranging ingredients that need to be heated at a high temperature, a material such as polypropylene is used. In this case, a material suitable for the temperature at the time of heat sterilization or heating in a microwave oven or the like may be selected, such as manufacturing the inner container 20 using a material such as polyethylene.
Further, in order to reduce the adhesion of the solid material, it is also preferable to perform processing such as Teflon processing on the inside of the bottom surface or the side surface of the inner container 20.
[0021]
FIG. 3 shows a perspective view of the outer container 30. The outer container 30 is formed in any size and shape that can accommodate the inner container. Therefore, when the inner container 20 has a square shape, the outer container 30 has a corresponding square shape, and when the inner container 20 has a circular shape, the outer container 30 also has a corresponding circular shape. The size of the outer container 30 can be selected according to the inner container 20 and the food to be manufactured.
[0022]
Further, as shown in FIG. 3, it is preferable to provide a flange 33 on a part or all of the upper opening of the outer container 30. The flange 33 is used as an adhesive portion of the seal in the step of sealing the integrated container 10 after sterilizing the solid ingredients. When the inner container 20 is provided with the flange 23 to be engaged with the flange 33 as described later in order to store the inner container 20 in the outer container 30, the width of the flange 33 of the outer container 30 is set to the inner container. It is necessary to form the flange 20 wider than the width of the flange 23. Also, the flange 33 of the outer container 30 can be used as a handle when the consumer heats the integrated container 10 and eats the food containing the solid ingredients, or can increase the strength of the outer container 30.
[0023]
Like the inner container 20, the material of the outer container 30 is preferably excellent in heat resistance, cold shock resistance, fragrance retention performance, oil resistance, and the like. It is necessary to use a material having excellent storage performance. For this reason, it is preferable that the outer container 30 be made of a laminated material combined with a material having low oxygen permeability or a material having low water vapor permeability. Instead of using a material having low oxygen permeability, the outer container 30 can be covered with an aluminum laminated film. When a sterilization method using a hydrogen peroxide solution, a radiation sterilization method, or a cold sterilization method such as gas sterilization is selected as a method for sterilizing the outer container 30, a material having lower heat resistance than the inner container 20 may be used. it can. In this case, the outer container 30 only needs to have a temperature resistance that can withstand a temperature between −20 and 120 ° C. Specific examples of the material of the outer container 30 include polypropylene, polyethylene, polyethylene terephthalate, polystyrene, and a material obtained by laminating nylon and ethylene-vinyl alcohol copolymer on these materials. In particular, it is preferable that the outer container 30 is a laminate container in which an ethylene vinyl alcohol copolymer is laminated on polypropylene.
[0024]
The inner container 20 is partially or entirely housed in the outer container 30 as shown in FIGS. The inner container 20 housed in the outer container 30 can be engaged with the outer container 30 by a method known to those skilled in the art. The strength of the engagement between the inner container 20 and the outer container 30 is determined when the integrated container 10 is tilted to transfer the food containing the solid ingredients in the inner container 20 onto rice or the like when the consumer eats the food. In addition, it is necessary that the inner container 20 is not easily separated from the outer container 30 unintentionally. On the other hand, the engagement between the inner container 20 and the outer container 30 is performed by separating and cleaning the inner container 20 and the outer container 30 after use in order to discard, collect, and reuse the integrated container 10. It is desirable to have a strength that can be easily removed. As the engagement means, for example, a method of locking the inner container 20 and the outer container 30 by providing corrugated or button-shaped surface irregularities on the side surfaces of the inner container 20 and / or the outer container 30, And / or a method of utilizing the flexibility of the outer container 30, a method of utilizing friction at a contact portion between the side surface of the inner container 20 and the side surface of the outer container 30, and engaging with a part of the bottom surface of the inner container 20 and the outer container 30 A method of locking the inner container 20 and the outer container 30 by providing and engaging a part, or a method of lightly bonding the side surface and / or the bottom surface of the inner container 20 to the outer container 30 using heat welding or an adhesive. Etc. can be used.
[0025]
Further, in one embodiment, as shown in FIG. 4A, which is a partially enlarged sectional view of the integrated container 10, the flange 23 of the inner container 20 can be engaged with the flange 33 of the outer container 30. In this case, in the step of sealing the integral container described later, when only the flange 33 of the outer container is brought into contact with the film to seal the integral container 10, the horizontal position of the flange of the inner container 20 is changed to the position of the outer container 30. It is preferable to arrange at a position lower than the horizontal position of the flange (see FIG. 4A). Further, as shown in FIG. 4B, which is a partially enlarged sectional view of another embodiment of the integrated container 10, the inner container 20 can be housed in the outer container 30 without providing the inner container 20 with a flange. .
[0026]
2. Step of filling and sterilizing an inner container provided with a hole in the bottom surface or a part or the whole of the bottom surface and the side surface First, the inner container 20 is filled with a desired solid material. At this time, it is preferable to fill the solid ingredients with a substantially uniform thickness in order to make the heat conduction during sterilization uniform. In the case where solid ingredients having different thermal conductivities are filled together, sterilization can be performed in a shorter time by reducing the size of the solid ingredient that is difficult to transmit heat.
[0027]
The solid ingredients to be filled may be cooked or uncooked. When using the cooked solid ingredients, the consumer can eat the food by simply warming the purchased end product with a microwave oven or the like. In the case where uncooked solid ingredients are used, a step of cooking the solid ingredients can be further provided in the manufacturing process, and sterilization can be performed by, for example, increasing the heating time during sterilization described herein. At the same time, cooking can be performed. Also, the consumer can perform necessary cooking by means such as heating the final product with a microwave oven or an oven.
[0028]
After filling the solid ingredients, the inner container containing the solid ingredients is sterilized by high-pressure steam using a device such as a sterilizing pot, an autoclave, a steam sterilizer, or a pressure cooker. Sterilization must be performed at an ambient temperature of 105 ° C or higher for sanitary reasons, but should be performed at an ambient temperature of 130 ° C or higher to reduce deterioration of the texture and flavor of the solid ingredients due to heat. Is preferred. The sterilization time varies depending on the properties, pH and size of the solid ingredients, the sterilizer used, the shape of the container, and the like, but is preferably as short as possible in order to prevent thermal deterioration of the solid ingredients. Sterilization conditions vary depending on the properties of the solid ingredients and the like, but sterilization is preferably at least 121 ° C. for at least 4 minutes. In the method of the present invention, since the drip is previously discharged from the hole 24 provided in the inner container 20, the drip accumulates on the bottom surface of the inner container 20 and the diffusion of steam is hindered. There is no limit.
[0029]
When performing sterilization using a sterilizing pot, degassing the air inside the pot before sterilization enhances the heat conduction to the solid ingredients, enabling sterilization in a short time. Thermal deterioration of the texture and flavor of the food. As the sterilizing pot, for example, a short-time cooking sterilizer (RIC) manufactured by Hisaka Manufacturing Co., Ltd. can be used.
[0030]
After sterilization, the temperature of the solid component is lowered as quickly as possible in order to prevent deterioration of the texture of the solid component due to thermal degradation. Preferably, the sterilizing pot is returned to normal pressure within one minute. More preferably, after returning to normal pressure, the pressure is further reduced and vacuum cooling is performed. By performing the vacuum cooling, the heat deterioration of the texture and flavor of the solid ingredient can be further reduced. In addition, when vacuum cooling is performed, the temperature of the solid ingredient material is reduced to 30 to 60 ° C., so that the next step can be performed safely. In the method of the present invention, since the drip or the like of the solid ingredient is discharged from the hole 24 in advance, there is no possibility that the drip will be bumped when the sterilizing pot is depressurized.
[0031]
3. A step of forming the integrated container by storing the inner container in a sterilized outer container under aseptic conditions After the sterilization of the solid components in the inner container 20 is completed and the temperature of the solid components is sufficiently lowered Then, the inner container is taken out under aseptic conditions and stored in an outer container 30 which has been sterilized in advance by sterilization using hydrogen peroxide solution, radiation sterilization, gas sterilization or the like to form an integrated container.
[0032]
In the case where the solid ingredients are sterilized using a sterilizing pot, a clean room is connected to the outlet of the sterilizing pot, the inner container 20 is taken out, and the inner container 20 is sterilized in the outer container 30 in the clean room. It can be stored aseptically.
[0033]
In the method of the present invention, under the aseptic condition, the inner container 20 is stored in the outer container 30 while keeping the sterilized solid container, so that the solid container in the inner container 20 is distributed to another container. There is no need to relocate, and there is no problem of sticking of the solid material that occurs during relocation.
[0034]
4. A step of adding a sterilized seasoning liquid to the inner container and / or the outer container as necessary <br/> After forming the integrated container, if necessary, a previously sterilized seasoning liquid such as sauce, soy sauce, etc., It is aseptically added to the inner container 20 and / or the outer container 30 through a nozzle or a hose. Sterilization of the seasoning liquid can be performed using a method using a conventionally used heat exchanger. The seasoning liquid may also include spices, minced vegetables and minced meat within a size range that allows passage through a nozzle or the like.
[0035]
In this way, by adding the seasoning liquid after sterilizing the solid ingredients, the solid ingredients are in a wet state, and when the consumer eats the food, the attached solid ingredients are easily peeled off. When the solid ingredient is transferred from the inner container 20 to a dish or the like containing rice or the like, the solid ingredient does not remain attached to the inner container 20.
[0036]
Further, compared with the case where the seasoning liquid is added to the solid ingredients in the inner container 20 in advance and sterilized, the method of the present invention directly sterilizes the solid ingredients by steam, and thus the heat transfer to the solid ingredients is performed. It is fast and can maintain good texture and flavor of the solid ingredients. Furthermore, since the seasoning liquid is sterilized in a short time by the heat exchanger, the seasoning liquid is less thermally degraded, and the flavor and taste of the seasoning liquid are kept good. For this reason, the food containing the solid ingredient produced by combining the solid ingredient and the seasoning liquid according to the method of the present invention is a food excellent in both texture and flavor.
[0037]
The drip discharged from the solid ingredients in the inner container 20 is usually discarded as it is, but depending on the solid ingredients, it may be mixed with a seasoning liquid and used as a flavor component.
[0038]
5. Step of sealing part or all of the integrated container under aseptic conditions After adding the seasoning solution, under aseptic conditions, a synthetic resin film (e.g., nylon, silica-deposited polyethylene terephthalate) sterilized in advance by ultraviolet irradiation or the like , A polyethylene laminated film, etc.), and part or all of the integrated container is sealed. For example, as shown in FIG. 5A, the upper opening of the outer container 30 can be sealed by bonding the film 34 to the flange 33 of the outer container 30. Further, as shown in FIG. 5 (b), it is possible to bond the film 34 to both the outer container 30 and the flange 23 of the inner container 20, but the flange 23 of the inner container 20 is a solid material in the previous step. When the film is contaminated with, for example, or when the consumer can easily remove the film from the integrated container, the flange 23 of the inner container 20 is prevented from contacting the film 34, and the film 34 is It is preferable to adhere only to the flange 33 of the outer container 30. Further, it is possible to cover the entire integrated container with a shrink film or the like (not shown), but it is necessary to bond or adhere the flange 33 of the outer container 30 to the film 34.
Further, by performing sealing under a nitrogen atmosphere, oxidation of food can be prevented, and the expiration date can be extended.
[0039]
After sealing, the container can be released from the sterile atmosphere. Further, by turning the container upside down or heating it after sealing, the solid ingredient and the seasoning liquid can be blended.
[0040]
【Example】
Production method of Chukadon 1 part chicken extract, 0.5 part pork extract, 2.5 parts soy sauce, 5 parts sugar, 2 parts salt, 2 parts sodium glutamate, 0.5 part ginger mince, 0 parts garlic mince A seasoning liquid was prepared by a conventional method using .2 parts, 0.05 parts of pepper, 2.5 parts of oyster sauce, 0.5 parts of vinegar, 4 parts of starch, and 79.25 parts of water as raw materials.
[0041]
The seasoning liquid was sterilized at 140 ° C. for 10 seconds using a small-capacity liquid continuous sterilizer RMS-2S-T manufactured by Hisaka Seisakusho Co., Ltd., cooled, cooled to 40 ° C., and stored in an aseptic container. .
[0042]
20 g of ginseng, 5 g of peppers, 15 g of Chinese cabbage, 15 g of onions, 15 g of squid, 15 g of shrimp, 18 g of shrimp, 18 g of pork, and 15 g of clams cut into appropriate sizes were filled into the inner container at a substantially uniform height. The inner container used was an oval polypropylene container having a flange with a major axis of 16 cm, a minor axis of 10 cm, and a depth of 2.7 cm. Circular holes having a diameter of 3 mm were randomly provided on the entire bottom surface of the inner container. The porosity was 30% of the area of the entire bottom surface. In addition, three such inner containers were prepared.
[0043]
Next, three inner containers were put in a short-time cooking sterilization tester RIC-15T manufactured by HISAKA MFG. Co., Ltd., and hermetically sealed, and degassed to a gauge pressure of -0.095 MPa for about 2 minutes. Then, steam was introduced, and the atmosphere was set at 135 ° C., and heat sterilization was performed with high-pressure steam for 2 minutes. After the sterilization was completed, the pressure was returned to normal pressure in 5 seconds, and then the pressure was reduced and vacuum cooling was performed for 2 minutes. When the temperature of the solid component became 40 ° C. or less, the inner container was placed in a clean booth in close contact with the device outlet. Was taken out, and the inner container was housed in an outer container (made of polypropylene / ethylene vinyl alcohol copolymer / polypropylene) which was sterilized in advance with a hydrogen peroxide solution to form an integrated container. Next, 115 g of the sterilized and cooled seasoning liquid is aseptically put into an inner container, and the upper opening of the outer container is heat-sealed using a nylon / silica-deposited polyethylene terephthalate / polyethylene film previously sterilized with hydrogen peroxide solution. did.
[0044]
When the ingredients of the Chinese bowl made in this way were warmed in a microwave oven and eaten, the vegetables, shrimp and clams were less deteriorated by heating than the ingredients of the traditional Chinese bowl with retort sterilization and had a good texture. And kept the flavor.
In addition, the ingredients of this Chinese rice bowl stored at 30 ° C. for 2 weeks showed no swelling due to microbial contamination, and commercial sterility was maintained.
[0045]
【The invention's effect】
The method of the present invention is a large-scale method for distributing sterilized solid ingredients to another container one serving at a time in order to store the inner container in an outer container while keeping the filled and sterilized solid ingredients in the inner container. Simple device is not required, operation is simple and operation is not required. In addition, since the sterilized solid ingredients remain in the inner container and do not need to be transferred to another container, the solid ingredients adhere to the side of the inner container and occur when the solid ingredients are transferred. In addition, there is no problem that the solid material is wasted or the weight of the product is insufficient.
[0046]
Further, since the seasoning liquid is added after the solid ingredient is sterilized, the heat conductivity of the solid ingredient is good, the sterilization time is shortened, and the original texture and flavor of the solid ingredient can be maintained. Further, the container is not deformed by overheating.
[0047]
The solid ingredients adhered to the side of the inner container are moistened by the seasoning liquid added after sterilization, and not only the seasoning becomes sufficient, but also the solid ingredients are easily peeled off from the side of the inner container, so that consumers can easily remove the solid ingredients. When eating food, the solid ingredients can be easily transferred to a dish or the like.
[Brief description of the drawings]
FIG. 1 (a) is a perspective view of an integrated container used in the method of the present invention. FIG. 1 (b) shows the formation of an integrated container used in the method of the present invention.
FIG. 2 is a perspective view of an inner container.
FIG. 3 is a perspective view of an outer container.
FIG. 4 (a) is a partially enlarged cross-sectional view of one embodiment of an integrated container. FIG. 4B is a partially enlarged sectional view of another embodiment of the integrated container.
FIG. 5 (a) is a partially enlarged cross-sectional view of one embodiment of an integrated container showing a state where a film is adhered to a flange of an outer container. FIG. 5B is a partially enlarged cross-sectional view of one embodiment of the integrated container showing a state in which the film is adhered to the outer container and the flange of the inner container.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 10 ... Integrated container 20 ... Inner container 21 ... Inner container side surface 22 ... Inner container bottom surface 23 ... Inner container flange 24 ... Hole 30 ... Outer container 31 ... Outside Container side 32 ・ ・ ・ Outer container bottom 33 ・ ・ ・ Outer container flange 34 ・ ・ ・ Film

Claims (2)

A process of filling and sterilizing an inner container provided with a hole in the bottom surface, or a part or the whole of the bottom surface and side surfaces,
A step of storing a part or all of the inner container in a sterilized outer container under aseptic conditions to form an integrated container,
A step of adding a sterilized seasoning liquid to the inner container and / or the outer container as necessary, and a step of sealing part or all of the integrated container under aseptic conditions;
A method for producing a solid ingredient-containing food filled in a container, comprising: Sterilizing the solid ingredients filled in the inner container,
A step of removing air under reduced pressure,
A step of heating and sterilizing the solid ingredient by introducing high-pressure steam, and a step of vacuum-cooling the solid ingredient by reducing the pressure;
A method for producing a solid ingredient-containing food filled in the container according to claim 1, comprising:

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