JP2004261059A - 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 easy to sterilize without damaging palate feeling and flavor of the solid ingredient. <P>SOLUTION: This method for producing the solid ingredient-containing food comprises a process of filling in a container solid ingredients requiring much time to sterilize among solid ingredients contained in the solid ingredient-containing food, a first sterilization process of subjecting to direct steam sterilization the solid ingredients filled in the container and requiring much time to sterilize, a process of further filling the remaining solid ingredients in the container, and a second sterilization process of subjecting to direct steam sterilization the solid ingredients filled in the container and requiring much time to sterilize and the remaining solid ingredients. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００２８】
実施例２
実施例１で求めた殺菌時間を超えて殺菌を行った場合の固形具材の食感、風味の熱劣化の程度を調べた。
【００２９】
実施例１で使用した固形具材を、同じく実施例１で用いた容器に５０ｇずつ充填し、直接蒸気殺菌を行った。ここで、実施例１において、殺菌値Ｆｏが１２分以上になる時間のうち最も長いのは、「ジャガイモ（２０ｍｍのさいの目切り）」と豆腐（２０ｍｍ角のさいの目切り）の６分であったため、実施例２では、殺菌値Ｆｏが１２分に達した時間における固形具材の食感と、６分よりさらに２分長い８分の殺菌時間後における固形具材の食感とを比較して評価した。
評価結果を表２に記載した。
【００３０】
【表２】

【００３１】
実施例１および２の結果から、１３５℃において殺菌値Ｆｏが１２分に到達するまでの時間が２分より長くかかる固形具材は、８分間加熱した場合においても比較的熱劣化が少なく、食感が保たれていることがわかった。
【００３２】
実施例３
実際のすき焼きのメニューと同じように固形具材の組み合わせを設定し、殺菌方法の違いによる固形具材の食感、風味を検討した。
【００３３】
Ａ試験区では、各固形具材の中でもっとも殺菌時間がかかる固形具材に合わせて殺菌時間を決定し、すべての固形具材を同時に、実施例１で用いた容器を用いて、実施例１と同様の方法で直接蒸気殺菌した。
【００３４】
Ｂ試験区では、まず殺菌時間が２分より長くかかる固形具材を選択して、そのうち最も殺菌時間が長くかかる固形具材に殺菌時間を合わせて第一次殺菌を行い、その後２分以下で殺菌できる残りの固形具材を充填して、残りの具材のうち最も殺菌時間が長くかかる固形具材の殺菌時間に合わせて第二次殺菌を行った（本発明の製造方法）。
【００３５】
直接蒸気殺菌は、残りの固形具材を充填してから３０分後に第二次殺菌を行った以外は、実施例１と同様の手順で行った。
固形具材：
豆腐 ２０ｍｍのさいの目切り ３０ｇ
牛肉 ２ｍｍ厚の薄切り ３０ｇ
しらたき 直径約２ｍｍ ２０ｇ
青ねぎ ４０ｍｍの筒切り １０ｇ
しいたけ カサの直径約５ｃｍ ２０ｇ
殺菌時間：
Ａ試験区 殺菌時間 ６分間
Ｂ試験区 豆腐、しらたき、しいたけ 第一次殺菌６分間
青ねぎ、牛肉 第二次殺菌３０秒間
結果：
Ａ試験区では、豆腐、しらたき、しいたけ以外のねぎが著しく軟化し、牛肉はぼそぼその食感になり、箸では掴めない状態に熱劣化した。これに対してＢ試験区の固形具材は、いずれもそれぞれの固形具材の食感、風味が保たれていた。
【００３６】
実施例４
実際の寄せ鍋のメニューと同じように固形具材の組み合わせを設定して、実施例３と同様の手順により実験を行った。
固形具材：
豆腐 ２０ｍｍのさいの目切り ２０ｇ
鶏肉 ２０ｍｍ角のぶつ切り １５ｇ
たら ２０ｍｍ角のぶつ切り １５ｇ
イカ １５ｍｍ幅のぶつ切り １５ｇ
白菜 ２０ｍｍ幅のざく切り １０ｇ
ごぼう ２ｍｍ厚の細切り ５ｇ
殺菌時間：
Ａ試験区 殺菌時間 ６分間
Ｂ試験区 豆腐、鶏肉、たら 第一次殺菌６分間
イカ、白菜、ごぼう 第二次殺菌２分間
結果：
Ａ試験区では、豆腐、たらの食感はほぼ維持されたが、鶏肉はやや劣化した。また、イカは弾力を失い、白菜とごぼうは食感が著しく劣化した。これに対してＢ試験区では、イカは特有の食感を有し、白菜、ごぼうはやや劣化しているものの、ほぼ特有の食感、風味を保っていた。
また、実施例３および４で製造した食品を無菌的にシールしたものを１０パック作成し、２週間、３５℃で保管したところ、いずれのパックにおいても、微生物の増殖は認められなかった。
【００３７】
実施例５
図１に示すような、内容器と外容器とからなる一体型容器を用いて本発明の方法により肉じゃがを製造した。
固形具材：
ジャガイモ ２ｃｍのさいの目切り ７００ｇ
ニンジン ２ｃｍのさいの目切り ２００ｇ
タマネギ ３ｍｍ幅の薄切り ２００ｇ
牛肉 厚さ２ｍｍの薄切り ２００ｇ
ジャガイモ、ニンジン、タマネギは、熱耐性を高めるため、６０℃の０．０７％の乳酸カルシウム液に２時間浸漬したのち、水洗した。
調味液は、酒１５０ｍｌ、水１５０ｍｌ、砂糖４０ｇ、しょうゆ１５０ｍｌの割合で混合し、一度煮立てて作成した。
【００３８】
鍋に植物油をひき、牛肉を軽くいためて調味液１０００ｍｌを入れ、次いで残りの固形具材を入れ、約１０℃の冷蔵庫内で約１２時間、固形具材を調味液に浸漬させ、その後、固形具材と調味液を分けた。
【００３９】
次に、直径１０ｃｍ、深さ５ｃｍの円筒形で、底面に直径６ｍｍの孔をほぼ均等の間隔で１９個あけた、上方開口型のポリプロピレン性の内容器に、固形具材を５０ｇ充填した。内容器は、上方開口部周辺にフランジを有するものを用いた。固形具材の測定部分にセンサーを差し込み、株式会社日阪製作所製の短時間調理殺菌試験機ＲＩＣ−１５Ｔにより、以下の手順により直接蒸気殺菌を行った。
【００４０】
まず、固形具材の測定部分に株式会社日阪製作所製の短時間調理殺菌試験機ＲＩＣ−１５Ｔに付属する殺菌値Ｆｏ測定器のセンサーを差し込んだ。固形具材を入れた内容器を短時間調理殺菌試験機の釜にセットし、密閉した後、約２分間かけて、脱気した。その後、雰囲気温度を１３５℃に設定し、蒸気を殺菌装置の釜の中に導入した。雰囲気温度が１３５℃に達した後、３０秒毎に殺菌値を測定し、殺菌値Ｆｏ値が１２分を超える殺菌時間を求めた。
【００４１】
その結果、殺菌値Ｆｏ値が１２分を超える殺菌時間は、ジャガイモが６分、ニンジンが５分、タマネギが４５秒、牛肉が３０秒であった。したがって、ジャガイモおよびニンジンを殺菌に時間がかかる固形具材として、タマネギおよび牛肉を残りの固形具材として分類した。
【００４２】
次に、実際に食品として用いるジャガイモ７０ｇおよびニンジンを２０ｇ準備した。これらを上記のように調理して調味液に浸漬させて混合し、内容器に充填して株式会社日阪製作所製の短時間調理殺菌試験機ＲＩＣ−１５Ｔの釜に入れ、１３５℃で６分間の第一次殺菌を行った。その後、釜内の圧力を常圧に戻して減圧し、２分間の真空冷却を行った。試験機の釜内の温度が４０℃以下になってから、内容器を試験機より室内に取り出し、さらにここにタマネギ２０ｇと牛肉２０ｇを加えた。内容器を取り出してから２時間後に、再び内容器を上記試験機に入れて、１３５℃で４５秒間の第二次殺菌を行った。減圧、真空冷却後、固形具材が充填された内容器を無菌的にクリーンベンチに取り出し、あらかじめガス殺菌された直径１０．５ｃｍ、深さ５．５ｃｍの上方開口型で、上方開口部周辺に約１ｃｍ幅のフランジをもつポリプロピレン／エチルビニルアルコール共重合体／ポリプロピレン製外容器に収納し、内容器と外容器のフランジを係合して一体型容器を形成した。次いで内容器に、予め加熱殺菌した調味液３０ｍｌを無菌的に加え、予めガス殺菌したナイロン／シリカ蒸着ポリエチレンテレフタレート／ポリエチレン製のフィルムで外容器の上方開口部を覆って外容器のフランジと熱溶着させ、上方開口部を密封した。
【００４３】
対照として、ジャガイモ、ニンジン、タマネギ、牛肉を内容器に充填し、すべての固形具材について同時に６分間の直接蒸気殺菌を行った後、上記と同様に密封したものを製造した。
両者を２週間、３５℃で保管した結果、いずれも微生物の増殖は認められなかった。
【００４４】
結果、本発明の方法により製造した肉じゃがは、各固形具材の熱劣化が少なく、良好な食感、風味を保っていたが、すべての固形具材を同時に直接蒸気殺菌した対照の肉じゃがは、ジャガイモ、ニンジンについては良好な食感、風味を保っており、熱劣化は少なかったが、牛肉は箸で掴もうとするとボロボロ崩れ、タマネギは煮とけた状態になり、食感、風味とも著しく劣化していた。
【００４５】
実施例６
本発明の方法を用いるのに特に適した調理食品について、第一次殺菌工程および第二次殺菌工程におけるその固形具材の内容、大きさ、形状を決定した。結果を以下の表３に示す。
【００４６】
【表３】

【００４７】
【発明の効果】
本発明の製造方法により製造した固形具材食品は、熱劣化により固形具材の食感、風味が損なわれることなく、長期保存においても、商業的無菌を保つことができる。
また、本発明の製造方法は、容易であり、大掛かりな設備等が必要ないため、コストが安い。
【図面の簡単な説明】
【図１】図１は、一体型容器の斜視図である。
【符号の説明】
１０・・・一体型容器
２０・・・内容器
２１・・・内容器側面
２２・・・内容器底面
２３・・・内容器フランジ
２４・・・孔
３０・・・外容器
３１・・・外容器側面
３２・・・外容器底面
３３・・・外容器フランジ[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing foods, and more particularly to a method for producing foods containing solid ingredients such as meat and potatoes, Chinese rice bowl, gyudon, pasta sauce, and soup.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, various kinds of retort foods, such as meat bowls that can be easily cooked by heating in a microwave oven or an oven, Chinese rice bowl, beef bowl, and pasta sauce, have been produced. These foods are usually filled in a container such as a retort pouch and then sterilized by retort (pressurized and heated) to achieve commercial sterility. Since film packaging such as retort pouches can easily block microorganisms completely, retort-sterilized foods can usually be stored at room temperature.
[0003]
Methods for producing retort foods have been studied in the past and there are many references. For example, Patent Literature 1 discloses a sterilization method in which a flexible heat-resistant container is filled with food and then replaced with gas. Further, Patent Document 2 discloses a method for producing a food, which includes a step of filling a packaging material with a solid ingredient, sealing and sterilizing, and then aseptically filling a sterilized liquid food material.
[0004]
However, when sterilizing after filling a food containing a plurality of solid ingredients into a container, it is necessary to set the sterilization time according to the solid ingredient that takes the longest time to sterilize, so that sterilization does not take much time. For the material, the sterilization time becomes excessively long and thermal degradation occurs. For this reason, the finished food contains solid ingredients with impaired texture and flavor. In addition, the container odor is transferred to the food due to long-time sterilization, which causes the flavor of the food to deteriorate.
[0005]
In order to solve these problems, Patent Document 3 discloses that a plurality of solid materials are sterilized in advance for each material according to the size and properties of the material, and then each material is combined to form a retort pouch. Alternatively, the present invention provides a method for producing a cooked food which is filled in a container and sterilized with a low heat load. By using this method, it is possible to prevent the solid ingredients from collapsing and denaturing, but it is necessary to sterilize each material, and it is necessary to aseptically combine each material, which makes the operation difficult. , A large-scale device is required, and the cost increases.
[0006]
[Patent Document 1]
Japanese Patent Application Laid-Open No. 6-225738 [Patent Document 2]
JP 10-304854 A [Patent Document 3]
JP-A-8-242828
[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 which can be easily sterilized without impairing the texture and flavor of the solid ingredient.
[0008]
[Means for Solving the Problems]
The present invention includes the following inventions.
(1) A step of filling a container with a solid ingredient which takes a long time to sterilize among solid ingredients included in a food containing a solid ingredient and directly steaming the solid ingredient which takes a long time for the sterilization filled in the container. First sterilization step of sterilization, a step of further filling the container with the remaining solid ingredients, and directly steam sterilizing the solid ingredients and the remaining solid ingredients that take a long time for the sterilization filled in the container. A method for producing a food containing solid ingredients including a secondary sterilization step.
(2) The solid ingredient which takes a long time to sterilize is longer than 2 minutes to obtain a sterilization value Fo value of 12 minutes or more when the sterilization atmosphere is at a temperature of 135 ° C. in a portion where the temperature of the solid ingredient hardly rises. The method according to the above (1), which is an ingredient requiring sterilization.
(3) A step of filling a solid ingredient which takes a long time to sterilize among solid ingredients contained in the food containing the solid ingredient into an inner container provided with a hole in a bottom surface or a part or the whole of the bottom surface and the side surface; A primary sterilization step of directly steam sterilizing the solid ingredient that takes a long time to sterilize the interior vessel, a step of further filling the inner vessel with the remaining solid ingredient, A second sterilization step of directly steam sterilizing the solid ingredients and the remaining solid ingredients that take time to sterilize, storing the inner container in a sterilized outer container under aseptic conditions to form an integrated container, A solid ingredient comprising a step of adding a sterilized seasoning liquid under aseptic conditions to the inner container and / or the outer container as needed, and a step of sealing a part or the whole of the integrated container under aseptic conditions Manufacturing method of food containing
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail according to the order of steps.
Of the solid ingredients contained in the solid ingredient-containing food, a step of filling the container with the solid ingredients that take a long time to sterilize <br/> Among the solid ingredients contained in the solid ingredient-containing food, the time required for the sterilization is long. Such solid ingredients are selected. One or more kinds of solid ingredients may be selected. First, the sterilization time of each solid ingredient is measured. Here, the “sterilization time” is the time required from the time when the ambient temperature reaches 135 ° C. to the time when the sterilization value in the portion where the temperature of the solid component material is hardest to rise reaches Fo = 12 minutes. Say. The `` part where the temperature of the solid ingredient is hardest to rise '' is usually the part farthest from the surface of the solid ingredient, for example, the central part if the solid ingredient is spherical, and the diagonal line if it is rectangular. It is an intersection part. Hereinafter, in the present specification, the “portion where the temperature of the solid component is hardest to rise” is referred to as a “measurement portion”. The measurement of the sterilization time is performed by inserting the sensor of the measuring device of the sterilization value Fo into the measuring part of each solid ingredient and measuring the time until the sterilization value Fo reaches 12 minutes at 135 ° C. by direct steam sterilization. It can be carried out. As a measuring device, for example, a sterilization value Fo measuring device attached to a short-time cooking sterilization tester RIC-15T manufactured by Hisaka Manufacturing Co., Ltd. can be used. When measuring the sterilization value Fo of a thin solid component, it is preferable to use a sensor having a shape that can be inserted into the thin solid component, for example, a CHNS SCHS1-OK having a diameter of 0.5 mm. Thermocouple sensors can be used.
[0010]
The present inventor has studied various kinds of solid ingredients such as vegetables, meats, and fish. As a result, in the measurement part of the solid ingredients, the sterilization value Fo reached 12 minutes within a certain period of time, and longer than the certain period of time. It was discovered that the disinfection value Fo was divided into those that reached 12 minutes. Furthermore, when the measurement portion of the solid ingredient takes longer than a certain time and the sterilization value Fo reaches 12 minutes, even if the sterilization value Fo reaches 12 minutes and the heating is further continued, the food of the solid ingredient is eaten. We also found that the taste and flavor were not spoiled by thermal degradation and could be eaten sufficiently delicious. That is, for the time required for sterilization, the solid ingredients are classified at a certain time, and the primary sterilization is performed on the solid ingredients that take a long time to sterilize, and then the remaining solid ingredients are filled and sterilized first. It has been discovered that a two-stage sterilization process in which secondary sterilization is performed together with a solid component that takes a long time to sterilize can prevent thermal deterioration of each solid component. The inventor of the present invention has also found that a good result can be obtained by classifying the solid ingredients at the predetermined time of 2 minutes and at the boundary of 2 minutes.
The selection of the solid ingredients that take a long time to sterilize to perform the primary sterilization and the remaining solid ingredients to be subjected to the secondary sterilization in the case of two minutes will be further described.
[0011]
When manufacturing a food containing a solid ingredient, it is assumed that the food contains four solid ingredients A, B, C, and D. In this case, the sterilization time required for the sterilization value Fo to reach 12 minutes is measured by direct steam sterilization for each solid ingredient. Next, when the obtained results are A: 7 minutes, B: 4 minutes, C: 1 minute, and D: 45 seconds, A and B, which take longer than 2 minutes for sterilization at 2 minutes, Both the primary sterilization and the secondary sterilization shall be performed as a solid ingredient which takes a long time to sterilize, and C and D with a sterilization time of less than 2 minutes perform only the secondary sterilization as the remaining solid ingredients. Can be classified as
[0012]
Note that the actual sterilization temperature and sterilization time vary depending on the type and amount of the solid ingredients, the seasoning method, and the like. When the actual sterilization temperature is set to a temperature different from 135 ° C, for example, set to 145 ° C or 130 ° C. Even in this case, the selection of the solid ingredients can be performed based on the sterilization time at 135 ° C.
[0013]
Before sterilization, or to season the solid ingredients with the seasoning liquid, or when performing a process to prevent thermal degradation of the solid ingredients, using the solid ingredients after performing the seasoning and processing, It is desirable to select solid ingredients.
[0014]
After selecting the solid ingredients that require a long time for sterilization as described above, next, the solid ingredients for actually producing the food are prepared and filled in the container. As the shape of the container, a cup-shaped container usually used for direct steam sterilization can be used. If the solid ingredients are directly steam-sterilized and then aseptically transferred to a food container containing the solid ingredients, the stainless steel for steam sterilization should be used as a container for direct steam sterilization. And ceramic containers can be used. In the case where the solid ingredient is directly filled into the container for the food containing the solid ingredient and sterilized from the beginning, a resin container having high heat resistance can be used.
[0015]
Filling can be performed with the equipment used in the prior art, and need not be performed aseptically. The filling amount can be appropriately determined depending on the amount of the food containing the solid ingredients, the amount of the solid ingredients, the amount of the seasoning liquid, and the like.
[0016]
First sterilization step of directly steam sterilizing solid ingredients that take a long time to sterilize filled in the container After filling the solid ingredients that take a long time to sterilize into the container, this solid ingredient is directly steam sterilized. (First sterilization step). Here, "direct steam sterilization" refers to a sterilization method in which steam is directly heated and sterilized by bringing steam into direct contact with a solid component. In order to perform heat sterilization to achieve commercial sterility of solid ingredients by direct steam sterilization, a sterilization temperature of 130C to 145C is usually required. The time required for the sterilization value Fo to reach 12 minutes depends on the type of the solid ingredient and the sterilization temperature, etc., but the sterilization time is determined according to the time required for the solid ingredient which takes the longest to sterilize. I do. Although the direct steam sterilization is not limited, for example, it can be performed using a short-time cooking sterilization tester RIC-15T manufactured by Hisaka Seisakusho Co., Ltd.
[0017]
Step of further filling the remaining solid ingredients in the container After the primary sterilization step, the remaining solid ingredients of the food containing the solid ingredients were subjected to primary sterilization. Is filled in a container filled with the solid ingredients. At this time, the remaining solid components to be filled are not sterilized, and this filling operation does not need to be performed aseptically. For filling, the container may be taken out of the sterilizer into the room and filled with the remaining solid ingredients. As described above, since it is not necessary to fill the remaining solid ingredients aseptically, the operation is easy and a large-scale device is not required. However, by filling the remaining solid ingredients in a sterile environment such as a clean room to prevent the adhesion of microorganisms, it is possible to shorten the time of the subsequent secondary sterilization step. The remaining solid ingredients may be placed on the solid ingredients that take a long time to sterilize, or may be arranged beside the solid ingredients that take a long time to sterilize. It is also possible to mix it with a solid ingredient that takes a long time to sterilize. Regardless of the filling method, it is preferable that the filling is carried out so that the shape of the previously filled solid material which takes a long time for sterilization does not collapse and a good appearance is maintained.
[0018]
The second sterilization step of directly steam sterilizing the solid ingredients that take a long time to sterilize and the remaining solid ingredients filled in the container The remaining solid ingredients filled in the previous step are not sterilized Therefore, it is necessary to sterilize. In addition, microorganisms and the like brought about by the filling of the remaining solid components adhere to the surface of the solid component that has been sterilized in the first sterilization step and takes time. For this reason, the second sterilization is performed in which the solid ingredient that takes a long time to sterilize and the remaining solid ingredient are directly steam sterilized together. The remaining solid ingredients are selected so that sterilization can be performed in a shorter sterilization time than the solid ingredients that take longer to sterilize, and the interior of the solid ingredients that take longer to sterilize is the primary one. In the sterilization process, the part where the microorganisms are adhered is only the surface of the solid material that has been sufficiently sterilized and takes a long time to sterilize. For this reason, in the second sterilization step, the sterilization of all the solid components can be completed in a shorter time than in the first sterilization step. For this reason, the remaining solid ingredients are less thermally degraded, and do not impair the texture and flavor. In addition, as described above, the solid ingredients that take a long time to sterilize do not lose their texture and flavor even if they are further sterilized after the sterilization value Fo reaches 12 minutes.
[0019]
The sterilization temperature in the second sterilization step varies depending on the solid ingredients, but can be usually performed at a sterilization temperature of 130 ° C to 140 ° C within a time period of 2 minutes or less. When the container filled with the solid ingredients is taken out of the room after the first sterilization, it is preferable to perform the sterilization for 30 seconds to 2 minutes when the sterilization temperature of the second sterilization is 135 ° C. Further, in order to further reduce the contamination of microorganisms, the container filled with the solid components can be aseptically taken out of the clean room after the first sterilization step.
[0020]
After the secondary sterilization step After the secondary sterilization step, the solid ingredient is filled with a sterilized seasoning liquid aseptically, if necessary, to complete the food containing the solid ingredient. The filling of the seasoning liquid can be performed by a conventionally used device.
[0021]
When steam sterilization was performed directly using a special container, after sterilization, the solid ingredients were aseptically transferred to a cup-shaped food container containing solid ingredients or a bag-shaped container made of a soft packaging material. Later, the seasoning liquid can be filled aseptically.
[0022]
When the completed food containing solid ingredients is filled in a container for food containing solid ingredients from the beginning and the sterilization process is performed, the opening can be aseptically sealed to be packaged. Especially when oxidation is a problem, for example, when there is a large space between the filled solid ingredients or seasoning liquid and the seal of the container opening for food containing solid ingredients, fish, meat, etc., fats and oils In the case of filling a solid material containing a large amount, oxidation can be prevented by filling the container with nitrogen and then sealing the container.
[0023]
In addition, when a solid ingredient is filled into the inner container 20 of the integrated container 10 composed of the inner container 20 and the outer container 30 that stores the inner container 20 as shown in FIG. After the sterilization process, the inner container 20 is stored in the outer container 30 as it is, and the heat-sterilized seasoning liquid is aseptically filled to seal the opening of the outer container 30 to produce a food containing solid ingredients. be able to. Further, a hole 24 for discharging moisture, meat juice, or the like of the solid ingredient material can be provided on the side surface 21 or the bottom surface 22 of the inner container 20, or a part or the whole of the side surface 21 and the bottom surface 22. The integrated container 10 can be formed by housing the inner container 20 in the outer container 30 by, for example, engaging the flange 23 of the inner container 20 with the flange 33 of the outer container 30.
[0024]
【Example】
Example 1
The sterilization time was examined for various solid ingredients.
Various solid ingredients were cut into various sizes, steam sterilized directly at 135 ° C., and the time required until the sterilization value Fo in the measurement portion of the solid ingredients reached 12 minutes was measured.
Vegetables were cut into the shapes shown in Table 1, then immersed in a 0.07% calcium lactate aqueous solution at 60 ° C. for 2 hours, and then washed with water in order to increase heat resistance.
[0025]
A cylindrical container having a diameter of 10 cm and a depth of 5 cm and having an upward opening was used as a container for filling the solid ingredients. At the bottom of the container, 19 holes having a diameter of 6 mm were equally formed. The experiment was performed for each solid component. About 50 g of each solid ingredient was filled in a container, and steam sterilization was directly performed by the following procedure using a short-time cooking sterilization tester RIC-15T manufactured by Hisaka Seisakusho.
[0026]
First, a solid component in which a sensor of a sterilization value Fo measuring device attached to a quick cooking sterilization tester RIC-15T manufactured by Hisaka Seisakusho Co., Ltd. , And after being sealed, degassed for about 2 minutes. Thereafter, the atmosphere temperature was set to 135 ° C., and steam was introduced into the kettle of the sterilizer. After the ambient temperature reached 135 ° C., the sterilization value was measured every 15 seconds, and the sterilization time when the sterilization value Fo exceeded 12 minutes was determined. Table 1 shows the results.
[0027]
[Table 1]

[0028]
Example 2
The degree of thermal degradation of the texture and flavor of the solid ingredients when sterilization was performed over the sterilization time determined in Example 1 was examined.
[0029]
The container used in Example 1 was filled with 50 g of each of the solid ingredients used in Example 1 and subjected to direct steam sterilization. Here, in Example 1, since the longest of the times when the sterilization value Fo becomes 12 minutes or more is “potato (20 mm dice)” and tofu (20 mm dice), it is 6 minutes. In Example 2, the texture of the solid component at the time when the sterilization value Fo reached 12 minutes was compared with the texture of the solid component after the sterilization time of 8 minutes longer than 6 minutes and 2 minutes. did.
The evaluation results are shown in Table 2.
[0030]
[Table 2]

[0031]
From the results of Examples 1 and 2, the solid ingredients that take longer than 2 minutes for the sterilization value Fo to reach 12 minutes at 135 ° C. have relatively little heat deterioration even when heated for 8 minutes, and It turned out that the feeling was maintained.
[0032]
Example 3
The combination of solid ingredients was set in the same way as the actual sukiyaki menu, and the texture and flavor of the solid ingredients due to the different sterilization methods were examined.
[0033]
In the A test plot, the sterilization time was determined according to the solid ingredient that took the longest sterilization time among all the solid ingredients, and all the solid ingredients were simultaneously used in the container used in Example 1, Steam sterilization was carried out directly in the same manner as in Example 1.
[0034]
In the B plot, first select the solid ingredients that require longer sterilization time than 2 minutes, and perform the first sterilization by adjusting the sterilization time to the solid ingredients that require the longest sterilization time. The remaining solid ingredients that can be sterilized were filled, and the second sterilization was performed according to the sterilization time of the solid ingredients that took the longest sterilization time among the remaining ingredients (the production method of the present invention).
[0035]
The direct steam sterilization was performed in the same procedure as in Example 1, except that the secondary sterilization was performed 30 minutes after filling the remaining solid ingredients.
Solid ingredients:
Tofu 20mm dice 30g
Beef 2mm thick slice 30g
Shirataki Diameter about 2mm 20g
Green onion 40g tube cut 10g
Shiitake mushroom diameter about 5cm 20g
Sterilization time:
A test section Sterilization time 6 minutes B test section Tofu, Shirataki, Shiitake Mushroom green onion, beef Second sterilization 30 minutes Primary sterilization 6 minutes Result:
In the test plot A, the green onions other than tofu, shirataki and shiitake were remarkably softened, and the beef had a rough texture and was thermally degraded so that it could not be grasped with chopsticks. On the other hand, the texture and flavor of each of the solid ingredients in the B test section were maintained.
[0036]
Example 4
An experiment was conducted in the same procedure as in Example 3 by setting combinations of solid ingredients in the same manner as in the actual menu of the casserole.
Solid ingredients:
20g of tofu 20mm dice
Chicken 20mm square chopped 15g
20g square chopped 15g
Squid 15g width chopped 15g
Chinese cabbage 20g width chopped 10g
Burdock 2mm thick shredded 5g
Sterilization time:
A test section Sterilization time 6 minutes B test section Tofu, chicken, tara First sterilization 6 minutes Squid, Chinese cabbage, burdock Second sterilization 2 minutes Result:
In the test plot A, the texture of tofu and taro was almost maintained, but chicken meat deteriorated slightly. In addition, squid lost elasticity, and the texture of Chinese cabbage and burdock deteriorated remarkably. On the other hand, in the B test plot, the squid had a unique texture, and although the Chinese cabbage and burdock were slightly deteriorated, almost the unique texture and flavor were maintained.
When 10 packs of the foods produced in Examples 3 and 4 were aseptically sealed and stored at 35 ° C. for 2 weeks, no growth of microorganisms was observed in any of the packs.
[0037]
Example 5
A meat potato was produced by the method of the present invention using an integrated container comprising an inner container and an outer container as shown in FIG.
Solid ingredients:
Potato 2cm dice 700g
Carrot 2cm dice 200g
Onion 3mm width sliced 200g
Beef 2mm thick sliced 200g
Potatoes, carrots and onions were immersed in a 0.07% calcium lactate solution at 60 ° C. for 2 hours and then washed with water in order to enhance heat resistance.
The seasoning liquid was prepared by mixing 150 ml of sake, 150 ml of water, 40 g of sugar, and 150 ml of soy sauce, and boiling once.
[0038]
Drain vegetable oil in a pan, lightly pour beef, add 1,000 ml of seasoning liquid, then put the remaining solid ingredients, immerse the solid ingredients in the seasoning liquid in a refrigerator at about 10 ° C for about 12 hours, Ingredients and seasoning liquid were separated.
[0039]
Next, 50 g of a solid material was filled in a polypropylene-made inner container of an upper opening type having a cylindrical shape having a diameter of 10 cm and a depth of 5 cm and having 19 holes of 6 mm in diameter formed on the bottom surface at substantially equal intervals. The inner container used had a flange around the upper opening. The sensor was inserted into the measurement part of the solid component, and steam sterilization was performed directly by the following procedure using a short-time cooking sterilization tester RIC-15T manufactured by Hisaka Seisakusho Co., Ltd.
[0040]
First, a sensor of a sterilization value Fo measuring device attached to a short-time cooking sterilization tester RIC-15T manufactured by Hisaka Seisakusho Co., Ltd. was inserted into the measurement part of the solid ingredient. The inner container containing the solid ingredients was set in a pot of a cooking sterilization tester for a short time, sealed, and then degassed for about 2 minutes. Thereafter, the atmosphere temperature was set to 135 ° C., and steam was introduced into the kettle of the sterilizer. After the ambient temperature reached 135 ° C., the sterilization value was measured every 30 seconds, and the sterilization time where the sterilization value Fo value exceeded 12 minutes was determined.
[0041]
As a result, the sterilization time when the sterilization value Fo value exceeded 12 minutes was 6 minutes for potato, 5 minutes for carrot, 45 seconds for onion, and 30 seconds for beef. Therefore, potatoes and carrots were classified as solid ingredients that take time to sterilize, and onion and beef were classified as remaining solid ingredients.
[0042]
Next, 70 g of potatoes and 20 g of carrots actually used as food were prepared. These are cooked as described above, immersed in the seasoning liquid, mixed, filled into an inner container, put into a pot of a short-time cooking sterilization tester RIC-15T manufactured by Hisaka Seisakusho Co., Ltd., and placed at 135 ° C. for 6 minutes. Was first sterilized. Thereafter, the pressure in the kettle was returned to normal pressure to reduce the pressure, and vacuum cooling was performed for 2 minutes. After the temperature in the pot of the testing machine became 40 ° C. or less, the inner container was taken out of the testing machine into the room, and 20 g of onion and 20 g of beef were further added thereto. Two hours after the inner container was taken out, the inner container was put back into the above-mentioned testing machine and subjected to secondary sterilization at 135 ° C. for 45 seconds. After depressurization and vacuum cooling, the inner container filled with the solid ingredients is aseptically taken out to a clean bench, and is a gas-sterilized 10.5 cm diameter, 5.5 cm deep opening type around the upper opening. The container was housed in a polypropylene / ethyl vinyl alcohol copolymer / polypropylene outer container having a flange of about 1 cm width, and the inner container was engaged with the flange of the outer container to form an integrated container. Then, 30 ml of the seasoning liquid previously sterilized by heating is added to the inner container aseptically, and the upper opening of the outer container is covered with a film made of nylon / silica-deposited polyethylene terephthalate / polyethylene sterilized in advance and heat-sealed to the flange of the outer container. And the upper opening was sealed.
[0043]
As a control, an inner container was filled with potato, carrot, onion, and beef, and all solid ingredients were simultaneously subjected to direct steam sterilization for 6 minutes, and then sealed as described above.
As a result of storing both at 35 ° C. for 2 weeks, no growth of microorganisms was observed.
[0044]
As a result, the meat and potatoes manufactured by the method of the present invention had less thermal deterioration of each solid ingredient, and had a good texture and flavor, but the control meat and potatoes which were directly steam-sterilized all the solid ingredients at the same time, Potatoes and carrots maintained good texture and flavor, and there was little heat deterioration, but beef collapsed when trying to grab with chopsticks, onion became boiled, and texture and flavor deteriorated significantly Was.
[0045]
Example 6
The contents, size and shape of the solid ingredients in the first sterilization step and the second sterilization step were determined for cooked foods particularly suitable for using the method of the present invention. The results are shown in Table 3 below.
[0046]
[Table 3]

[0047]
【The invention's effect】
The solid ingredient food produced by the production method of the present invention can maintain commercial sterility even during long-term storage without impairing the texture and flavor of the solid ingredient due to thermal degradation.
In addition, the manufacturing method of the present invention is easy and does not require large-scale equipment and the like, so that the cost is low.
[Brief description of the drawings]
FIG. 1 is a perspective view of an integrated 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

Claims (3)

Of the solid ingredients included in the solid ingredient-containing food, a step of filling the container with solid ingredients that take a long time to sterilize,
A first sterilization step of directly steam sterilizing the solid ingredient that takes a long time to sterilize the container filled,
A step of filling the container with the remaining solid ingredients, and a second sterilization step of directly steam-sterilizing the solid ingredients and the remaining solid ingredients that take a long time to sterilize the container.
A method for producing a food containing solid ingredients, comprising: The solid ingredient which takes a long time to sterilize, in a portion where the temperature of the solid ingredient is hardest to rise, sterilization longer than 2 minutes to obtain a sterilization value Fo value 12 minutes or more when the sterilization atmosphere is at a temperature of 135 ° C. The method according to claim 1, which is a necessary ingredient. Of the solid ingredients contained in the solid ingredient-containing food, among the solid ingredients that take a long time to sterilize, a step of filling the inner container provided with a hole on the bottom surface, or on a part or the whole of the bottom surface and side surfaces,
A first sterilization step of directly steam sterilizing the solid ingredient that takes a long time to sterilize the inner container,
A step of further filling the inner container with the remaining solid ingredients,
A second sterilization step of directly steam sterilizing the solid ingredients and the remaining solid ingredients that take time to sterilize the inner container,
Storing the inner container in a sterilized outer container under aseptic conditions to form an integrated container,
A step of adding a sterilized seasoning liquid under aseptic conditions as needed to the inner container and / or the outer container, and a step of sealing a part or the whole of the integrated container under aseptic conditions;
A method for producing a food containing a solid ingredient, comprising:

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