JP2005065550A - Method for producing fish-paste product and method for heat-treating processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fish-paste product having excellent quality such as improved springiness and suppressed loss in weight through combining energizing heating with external heating for the fish-paste product to be coagulated (gelatinized) by heating while shortening a heating time, and to provide a method for heat-treating a processed food enabling shortening a heating time of a package obtained by packing processed food with a porous packaging material. <P>SOLUTION: This method for producing the fish-paste product comprises subjecting fish-paste food which is not filled in a casing or a fish-paste product package packed with the porous packaging material to energizing heating as preliminary heating followed by external heating treatment. The method for heat-treating the processed food comprises energizing heating through bringing the package obtained by packing the processed food with the porous packaging material into contact with electrode. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing a kneaded food, and more particularly to a method for producing a kneaded food that solidifies (gelates) by heating. Moreover, this invention relates to the heat processing method of processed food.

  Conventionally, ham, sausage, kamaboko and other pasteurized foods are produced by adding salt to raw materials such as beef, pork, and fish meat, grinding them into meat paste, and solidifying this by heating from the outside. In this solidification (gelation), the myofilament composing the myofibrils in the raw meat is dissolved, dispersed, and polymerized by the salt-solubilizing action of sodium chloride to form an actomyosin sol. It is generated by forming a three-dimensional network structure by forming a bridge between them and enclosing water in the network. Therefore, the ham, sausage, kamaboko and other pasteurized foods need to be heated for a certain temperature and for a certain time for coagulation (gelation). External heating such as retort heating, boil heating, steam heating, and far-infrared heating is generally used as a heating method for solidifying (gelling) these kneaded foods. Because it is difficult for heat to be transmitted to the center of the food, the surface is heated excessively if an attempt is made to produce a sufficient heating effect on the center, resulting in poor quality such as deterioration of food flavor, loss of weight, and loss of nutrients. Connecting is a problem. As means for solving such problems, energization heating, which is a kind of internal heating, is used.

  The electric heating is a method of heating by heat generated when electricity is directly applied using the resistance of the food, and is a method capable of heating the food uniformly and rapidly from the inside. However, even when the food is heated by energization heating, even if electricity is heated by flowing uniformly, the surface part is in contact with the outside air or the container, so the heat escapes from the surface part, and as a result, the heat history is in the food center There is a problem that is higher and the surface portion becomes smaller. In addition, since there is currently no packaging material that can be applied to energization heating and can maintain the quality of the food being stored, it is difficult to conduct energization heating with the food packaged and distribute it as a final product as it is. There's a problem.

  As a means to solve such problems, for example, in the food industry 45 (22), p23-33, 2002 “Newly developed machine / equipment II Joule heater system”, electric heating is used as preheating in the ham and sausage production process. A technique for using, then forming by microwave heating, and sending to a process such as gas oven / smoke / heating is disclosed (see Non-Patent Document 1). However, since the raw meat of ham and sausage is directly heated without wrapping, and microwave heating, gas oven, soot, and heating processes are performed, the loss due to the dissipation of moisture from food is reduced. And there is a risk of secondary contamination by microorganisms.

  Further, in Japanese Patent Laid-Open No. 6-169738, a conductive material obtained by adding a liquid solution to a food material packaged by a package made of a water-permeable material or a moisture-permeable packaging film body material or an unpackaged food material is contained. Stored in a completely insulated container under the complete condition, the liquid component added to the conductive liquid is infiltrated into the food material while promptly heat-sterilizing by the current-carrying action, and the savory flavor is good. A method for producing an electrically processed food in a short time is shown (see Patent Document 1). Furthermore, in JP-A-7-147913, not only can food materials be packaged with a water-permeable or moisture-permeable packaging material for easy handling on the hygiene side, but also the electrical conductivity is promoted and the packaged product is The flexible energizing material interposed between the package and the pair of electrodes ensures good contact between the package and the pair of electrodes. Has been disclosed (see Patent Document 2), in which an electrically processed food that is uniformly heat-treated can be manufactured. However, these methods have a problem that the heating effect on the food material changes due to the influence of the conductivity of the heating medium as well as the heating medium without the liquid smoke or the flexible conductive material.

Sada Tada, Food Industry 45 (22), p23-33, 2002 "Newly developed machinery and equipment II Joule heater system" JP-A-6-169738 JP-A-7-147913

  The present invention relates to a kneaded food that solidifies (gelates) by heating, and combines a heat conduction and external heating to shorten the heating time and improve the elasticity and suppress the loss of the kneaded food. It is an object of the present invention to provide a method that enables manufacture of Another object of the present invention is to provide a method for heat-treating processed foods that can shorten the heating time of a packaged product obtained by packaging processed foods with a porous packaging material.

  As a result of intensive studies to achieve the above object, the inventors of the present invention have produced a highly elastic paste food while shortening the heating time by combining electrification heating and external heating as a heating method for the paste food. In addition, the combination of electric heating and external heating on the pasteurized food packaged in a porous packaging material not only improves the elasticity but also improves the yield rate by suppressing loss of weight. The inventors have found a method that can be used to produce the present invention and have reached the present invention.

  That is, the present invention provides a method for producing a kneaded food, which is characterized in that the kneaded food is subjected to an electrical heating as preheating and then further subjected to an external heat treatment. In the production method of the present invention, it is preferable that the electrode is brought into contact with a package formed by packaging the pasteurized food with a porous packaging material and heated by energization.

  Moreover, this invention provides the heat processing method of the processed food characterized by making an electrode contact the packaging body formed by packaging processed food with a porous packaging material, and carrying out an electrical heating.

  As described above, according to the present invention, by combining electric heating and external heating as a method for heating a kneaded food, a sufficient bactericidal effect can be obtained while shortening the heating time, and a highly elastic kneading can be achieved. A food product can be produced. Further, when the heated heating and the external heating are combined with the paste food in a state of being packaged with the porous packaging material, not only the elasticity is improved, but also the paste food with a high yield rate can be manufactured by suppressing the loss.

  Furthermore, by using the heat treatment method of the present invention, processed foods can be heat-treated not only in the paste food, but in individual packaging state, so that the decomposition and discoloration of nutrients such as vitamins can be reduced by shortening the heating time. While being able to suppress, a manufacturing process can be simplified.

  Examples of foods that can be used in the present invention include ham, sausage, kamaboko, chikuwa, hanpen, uiro, yokan, miso, jam, honey, tofu, konjac, bread, cream, chicken egg, curry, stew, potage soup, sauce, hamburger , Processing roast beef, fish, milk, fruit juice (orange juice, grapefruit juice, grape juice, etc.), coffee, sake (sake), beer, barley tea, green tea, cut fruit, cut vegetables (potato, carrot, radish, etc.) Food.

  Among them, the production method of the present invention includes processed meat products such as ham and sausage, processed fish and shellfish products such as kamaboko, chikuwa and hampen, processed rice cereal products such as seaweed, and processed bean products such as tofu. It is preferably applied to a kneaded food that solidifies (gels) by heating. In particular, by applying it to processed meat products such as ham and sausage, the heating time can be significantly shortened compared to conventional heating methods, and the production yield is reduced by reducing the heating time and reducing the loss. Remarkably improved.

  In the manufacturing method of the present invention, in the case where electric heating and external heating are combined, electric heating is used as preliminary heating, and external heating is used as a subsequent cooking step. By using electric heating as preheating, the center of the pasteurized food is heated rapidly, and further, the surface is heated by external heating, so that the reduction in blinding can be suppressed and a highly flexible pasteurized food is produced. In addition, heat sterilization can be efficiently performed in a shorter heating time. Here, if external heating is used for preheating and electric heating is used for the cooking process, the surface portion of the kneaded food is heated and solidified (gelled) by the external heating, so that the electrical conductivity decreases, so the cooking process In the case of using electric heating, the heating effect is lowered, and as a result, in order to obtain a sufficient heating effect, there arises a problem that the heating time must be lengthened. In addition, when energization heating is used for both the preheating and the cooking process, the energization heating in the cooking process causes a problem that the heating effect is inferior because heat escapes from the surface portion. Therefore, the heat sterilization effect can be obtained in a shorter heating time by using energization heating as the preheating and using external heating in the cooking process.

  Examples of the external heating include steam heating, boil heating, retort heating, and far infrared heating. External heating may be performed according to a conventionally known method, and the heating time and heating temperature are not particularly limited.

  In the present invention, in the case of heating by heating, if the kneaded food is unpackaged, the kneaded food is heated as it is or after being formed into a desired shape. In addition, if the kneaded food is packaged, it is preferable that the electrode is brought into direct contact with the package and heated by energization. However, when energizing and heating the packaged food, the energization heating method of the present invention can be widely applied to processed foods as well as kneaded foods.

  In the production method of the present invention, it is preferable to heat the raw material of the kneaded food in a state of being packaged with a porous packaging material during energization heating and external heating. By conducting energization heating and external heating after packaging the raw material using a porous packaging material, not only water dissipation is further suppressed, but also the shape retention of food can be kept good, The risk of secondary contamination by microorganisms can also be reduced.

  The porous packaging material used in the present invention refers to a material having fine pores having a size that allows molecules or ions to pass through or larger. Examples of the porous packaging material having pores large enough to allow molecules and ions to pass therethrough include semi-permeable membranes such as cellophane (having pores of approximately 20 mm or more), and pores larger than that. Examples thereof include membrane filters made of cellulose acetate or nylon (having a pore diameter of about 0.2 to 5 μm), and packaging materials such as cellulose casing, collagen casing, and fiber casing. In addition, a plastic material such as polyolefin or polyamide is added with an inorganic substance such as calcium carbonate powder to give fine pores, or a pore of several μm to several hundred μm is given by a perforation treatment such as discharge treatment or laser And so on. Furthermore, the nonwoven fabric comprised from the fiber of various materials is also contained in the porous packaging material said by this invention.

  In addition, although the pore diameter provided in the porous packaging material cannot be strictly defined, it preferably has a pore diameter or a gap of 40 μm or less through which protozoa such as Paramecium cannot pass, and 5 μm can prevent the invasion of mold and yeast. More preferably, it has the following pore diameter or void. Most preferably, it has a pore size or void of 0.5 μm or less, whereby the invasion of bacteria such as Escherichia coli can be effectively suppressed. The casing may be set to a certain length, and after filling the raw material, both ends may be tied with a string or a metal wire.

  When conducting heating, the shape, height and position of the electrode, energization voltage, and energization time can be appropriately determined according to the type, shape, physical properties, etc. of the processed food. The energization time varies depending on the voltage, the type of food, and the shape, but is preferably 10 seconds to 15 minutes, more preferably 30 seconds to 10 minutes, and particularly preferably 1 to 10 minutes. If the energization heating time is too short, there is a possibility that the center part will not be heated when applied to the paste food, and the heat sterilization cannot be sufficiently performed. On the other hand, if the energization time is too long, discoloration of the food, deterioration of the flavor, tissue destruction, etc. are likely to occur. In addition, the AC frequency during energization is preferably 20 Hz to 100 kHz, more preferably 50 Hz to 40 kHz, when the voltage is 100V. The AC frequency can be appropriately used even when the voltage is further increased, for example, 200 V or 300 V. If the AC frequency is too low, corrosion of the electrode or ionized electrode material may contaminate the food.

  EXAMPLES Hereinafter, although this invention is demonstrated more concretely based on an Example, this invention is not limited to a following example. In addition, each evaluation was performed with the following method.

(1) Weight change rate: The weight before heating of the sausage filled in the cellulose casing was measured, measured in the same manner after heating, and calculated using the following formula.

  (2) Jelly strength: Sausage is cut into a length of 30 mm, and the product of the piercing strength maximum load (g) and distance (cm) when a spherical plunger with a diameter of 5 mm is pierced with a rheometer on the cross section. Calculated as jelly strength.

  (3) Number of bacteria: Add 9 mL of sterilized physiological saline to 1 g of sausage meat, stir well, take 1 mL of it into a sterile petri dish, use standard agar medium for general bacteria, and dezoxycholate agar medium for coliforms. Each was poured, and after culturing at 37 ° C. for 2 days, the number of colonies was measured.

  (4) Sensory evaluation: A three-point discrimination test method was used as an evaluation method. The three-point identification test method consists of two sets of A (or B) and one set of B (or A), such as (A, A, B) and (A, B, B). At the same time, I chose one of the different ones. If (A, A, B) was selected as B and (A, B, B) was selected as A, the correct answer was determined, and a significant difference was determined from the number of correct answers based on the test table.

(Example 1)
Sausage raw materials were mixed, filled into a cellulose casing (20 mmφ × 140 mm, content weight 80 g), and subjected to energization heating (power supply voltage 100 V, AC frequency 20 kHz) and steam heating as preheating. The electric heating was performed with the electrodes in contact with both ends of the casing. The results are shown in FIG. As a result, in the case of steam heating, it took about 25 minutes for the center of the sausage to reach 75 ° C, whereas in the case of current heating, it took about 2 minutes 30 seconds for the center of the sausage to reach 80 ° C. Met. From this, it became clear that the heating of the central portion can be performed in a shorter time when the electric heating is used as the preheating than when the steam heating is used.

(Example 2)
In the same manner as in Example 1, the mixed sausage raw material was filled in a cellulose casing, and the weight change rate when energization heating (power supply voltage 100 V, AC frequency 20 kHz) and steam heating were performed as preheating was measured. The measurement was repeated 5 times to obtain an average value. As a result, the weight change rate of the sausage when steam heating was performed by preheating was -2.8%, whereas the weight change rate was -1.9% by energization heating, and the preheating was energized. It has been found that the use of heating is less conspicuous than the use of steam heating.

(Example 3)
In the same manner as in Example 1, the jelly strength when energization heating and steam heating were performed as preheating was measured. The measurement was repeated 5 times to obtain an average value. As a result, the jelly strength of the sausage when steam heating was performed by preheating was 79.5 g · cm, whereas the jelly strength was 114.1 g · cm by energization heating. It became clear that the elasticity was improved by using it compared with using steam heating.

(Comparative Example 1)
Sausage raw material 80 g mixed in the same manner as in Example 1 was wrapped in a polypropylene film (manufactured by Toray Synthetic Co., Ltd., thickness 60 μm) and subjected to energization heating (power supply voltage 100 V, AC frequency 20 kHz) as preheating. As a result, even after 5 minutes of heating, the temperature at the center of the sausage did not rise at all. Furthermore, the same result was obtained even when the voltage at the time of energization heating was increased to 300V. From this, it has been clarified that the current heating effect does not occur in the polypropylene film.

(Comparative Example 2)
Sausage raw material 80 g mixed in the same manner as in Example 1 was wrapped in a polyethylene film (manufactured by Tosero Co., Ltd., thickness 50 μm) and subjected to energization heating (power supply voltage 100 V, AC frequency 20 kHz) as preheating. As a result, even after 5 minutes of heating, the temperature at the center of the sausage did not rise at all. Furthermore, the same result was obtained even when the voltage at the time of energization heating was increased to 300V. From this, it became clear that there is no current heating effect in the polyethylene film.

(Examples 4-5, Comparative Examples 3-4)
Sausage quality was evaluated when current heating was used as preheating and steam heating was used in the cooking process. Moreover, the quality of the sausage with which the cellulose casing was filled, and the sausage which is not filled with a cellulose casing were also evaluated. Here, steam heating as preheating is heating time 30 minutes, heating to a center temperature of 75 ° C., energization heating as preheating (power supply voltage 100 V, AC frequency 20 kHz) is heating time 4 minutes 2 seconds, center temperature 85 Heating to 0 ° C was performed. Steam heating in the cooking process was performed for a heating time of 30 minutes.

  Sausage was filled in a cellulose casing and steam heating was performed in both the preheating and cooking steps (Comparative Example 3). Sausage was filled in a cellulose casing, electric heating was used for preheating, and steam heating was performed in the cooking step. What was performed (Example 4), and what was subjected to steam heating in the cooking process (Example 5) without prefilling the sausage into the cellulose casing and using preheating, and the weight change rate and jelly strength, respectively. Was measured. Each measurement was performed 10 times, and an average value was obtained. The results are shown in Table 1.

  From Table 1, when sausage was filled in the cellulose casing, the current heating was used for preheating, and steam heating was performed in the cooking process, it became clear that sausage loss was further suppressed. In addition, it has been clarified that if the energization heating is used for the preheating of the sausage and the steam heating is performed in the cooking process, the elasticity of the sausage is improved regardless of the presence or absence of the casing.

  Furthermore, the number of general bacteria and the number of coliforms of the sausage produced by the above method and unheated sausage (Comparative Example 4) were measured. The results are shown in Table 2.

  From Table 2, it became clear that when current heating is used for sausage preheating and steam heating is performed in the cooking process, a bactericidal effect equivalent to that obtained when steam heating is used in the preheating and cooking processes is obtained.

  Furthermore, sensory evaluation of the sausage manufactured by said method was performed. That is, sensory evaluation of the sausage (B) produced in Example 4 and the sausage (A) produced in Example 5, and the sausage (C) produced in Comparative Example 3 and the sausage (D) produced in Example 5 And sensory evaluation. The results are shown in Table 3.

  From Table 3, without charging the sausage into the cellulose casing, electric heating was used as preheating, steam heating was performed in the cooking process (Example 5), and sausage was filled into the cellulose casing for preheating. No significant difference was observed in the case where steam heating was performed in the cooking process using the electric heating (Example 4). In addition, the sausage is filled in a cellulose casing and steam heating is used for the preheating and cooking steps (Comparative Example 3), and the sausage is not filled in the cellulose casing and the heating is used as the preheating and the cooking step. No significant difference was observed even in the case of steam heating (Example 5). As a result, when energization heating is used for preheating the sausage and steam heating is performed for the cooking process, sausages with a sensory quality almost equivalent to those using steam heating for the sausage preheating and cooking processes are produced. It became clear that we could do it.

It is a graph which shows the relationship between the heating time of steam heating and electricity heating, and sausage center temperature.

Claims (3)

A method for producing a kneaded food, which comprises subjecting the kneaded food to electrical heating as preheating and then subjecting it to an external heat treatment. 2. The method for producing a kneaded food according to claim 1, wherein the electrode is brought into contact with a package formed by packaging the kneaded food with a porous packaging material, and is heated by energization. A heat treatment method for processed food, characterized in that an electrode is brought into contact with a package formed by packaging the processed food with a porous packaging material and energized and heated.

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