JP2007236394A - Method of producing processed solid food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a solid food, a cooked food containing the solid food as an ingredient thereof, and also to provide a method for producing the same. <P>SOLUTION: The method for producing the solid food imparted with a function of maintaining texture and improving storageability comprises: (a) contacting an alkaline substance and a coating substance with the surface of a solid food; (b) coating the surface of the food with the coating substance by placing the food in an atmosphere at a temperature equal to or higher than the temperature at which the protein in the food is denatured by heat and the coating substance forms a coating in the contacting state; (c) heating the food under conditions equivalent to or more than a temperature of 80°C for 15 minutes; and (d) carrying out at least the treatment of (a) to (c) in that order. The solid food produced according to the process, and a cooked food containing the solid food as an ingredient thereof are provided. As a result, the solid food such as meat or seafood which does not demonstrate a decrease in quality even when stored for a long period of time and has superior storageability, the cooked food containing the solid food as the ingredient thereof, and the method for producing the same are provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing processed foods such as highly preserved meat, fish and shellfish having a texture retaining and preserving effect, and more specifically, meat during medium to long term storage, The present invention relates to a method for producing a processed solid food (including cooked food containing the processed solid food as an ingredient) and a product thereof, in which a soft texture such as seafood is stably maintained and quality is not deteriorated.

  Conventionally, various methods of using modifiers such as alkaline substances and starches have been reported in order to improve the texture and quality of meat and seafood ingredients. In the prior literature, for example, as a method for producing processed meat, a method for improving the texture of retort meat, in which a carbonate solution and / or bicarbonate solution is infiltrated into meat, boiled, steamed, sauteed, and then sterilized under pressure and heat. Has been proposed (Patent Document 1). However, this type of method is not sufficient in improving effects such as texture and yield. Although the texture and the yield can be improved by increasing the concentration of the alkaline substance, there is a problem that in this case, bitterness, agitation, and an alkaline odor are inevitably generated.

  In addition, in other prior literature, as a protein-containing food modifier and a protein-containing food modification method, a protein-containing food modifier comprising an alkaline substance, starch, and water, and the use thereof are used. A method for modifying protein-containing foods has been proposed (Patent Document 2). In this document, the composition of a modifier containing an alkaline substance, starch and water is disclosed. However, the conditions under which the modifier acts and the subsequent heating to impart a preservability improving action to food ( There is no disclosure regarding the relationship with the (sterilization) treatment, and in the same way as in Reference 1, in order to obtain a favorable texture, it is necessary to add a large amount of an alkaline agent, which generates bitterness, agitation, and an alkaline odor. There was a problem of doing.

JP 2000-78957 A JP 2003-9821 A

  In such a situation, the present inventors, in view of the above-mentioned prior art, depending on those processing conditions, because even if processing according to this kind of method is not effective, the results of repeated research In addition to adding alkaline substances and starch to foods, we found that it is important to retain alkaline substances on the surface of foods and form a film on the surface by film-forming substances. The present invention has been reached based on the above. The present invention has a very good texture, yield, and good taste with little bitterness and taste, the use of an alkaline substance, and less odor, and does not deteriorate in quality even when stored for a long period of time. It is an object of the present invention to provide a method for producing a solid food such as processed meats of seafood, cooked foods using the processed meats and the like, and products thereof.

The present invention for solving the above problems comprises the following technical means.
(1) A method for producing a solid food imparted with texture retention and storage stability improving action,
(A) bringing an alkaline substance and a film-forming substance into contact with the surface of a raw solid food whose protein is not heat-denatured;
(B) In the contact state, the food protein is thermally denatured, and the food is placed in an atmosphere at or above the temperature at which the film-forming substance becomes viscous and forms a film. Film forming treatment,
(C) The food is heat-treated at 80 ° C. under the above conditions corresponding to 15 minutes.
(D) A method for producing a processed solid food, wherein at least the processes (a) to (c) are sequentially performed.
(2) The method according to (1) above, wherein the alkaline substance is a carbonate, a hydrogen carbonate, or an organic acid salt.
(3) The method according to (1), wherein starch is used as a film-forming substance, and film-forming treatment is performed by performing film-forming treatment in an atmosphere at or above the gelatinization temperature of the starch.
(4) The method according to (1), wherein the contact treatment of (a) is performed so that the alkaline substance and the film-forming substance are thinly and uniformly attached to the surface of the solid food.
(5) The method according to (1) above, wherein a powdery alkaline substance and a film-forming substance are brought into contact with the surface of the solid food.
(6) The surface of the solid food is contacted with a mixed solution having an alkaline substance concentration of 0.1 to 40% by mass, a film-forming substance concentration of 30 to 70% by mass, and a water ratio of 30 to 70% by mass. The method according to (1) above.
(7) An alkaline substance and a film-forming substance are brought into contact with the surface of the solid food, and the solid food whose surface is formed into a film with the film-forming substance is filled in a sealed container together with the seasoning liquid, or the surface When the solid food in which the alkaline substance and the film-forming substance are in contact with each other is filled in the sealed container together with the seasoning liquid, or when the surface of the solid food is heat-treated after filling, the film-forming process is performed on the surface of the solid food. The method according to (1) above.
(8) When the processed solid food is brought into contact with a dyeing agent that reacts with the film-forming substance with respect to the cut cross section, at least the surface layer portion of the cross section can confirm staining (1) The manufacturing method of processed solid food as described in).
(9) The method according to (1), wherein the alkaline substance and the film-forming substance are brought into contact with the surface of the solid food that has been pierced by the piercing means.
(10) The method according to (1), wherein in the contact treatment of (a), an emulsifier is brought into contact with the surface of the solid food.
(11) The method according to (1), wherein a scent component is added in the contact treatment of (a).
(12) A method for producing a solid food imparted with texture retention and storage stability improving action,
(E) bringing an emulsifier and a film-forming substance into contact with the surface of a raw solid food whose protein is not heat-denatured;
Then, the process of said (b)-(c) is performed in order, The manufacturing method of the processed solid food characterized by the above-mentioned.
(13) A method for producing a solid food imparted with aroma, texture retention and storage stability improving action,
(F) A scent component and an alkaline substance are brought into contact with a surface of a raw solid food whose protein is not heat-denatured, or a scent component and a film-forming substance are brought into contact, or a scent component and an alkaline substance and a film are formed. Contact chemical substances,
Then, the process of said (b)-(c) is performed in order, The manufacturing method of the processed solid food characterized by the above-mentioned.
(14) Processed meat having a texture retention and storage stability improving action, wherein the food is subjected to heat treatment, an alkaline substance is held on the surface, and a film is formed with a film-forming substance, It is formed with a thickened film on the surface, is not molded, has a volume of 500-250,000 mm ³ or more, has a maximum stress of 5 × 10 ⁴ N / m ² or less, and a pH of 6-7. Processed meat for persons with reduced mastication / swallowing function.

Next, the present invention will be described in more detail.
The present invention is a method for producing a processed solid food imparted with texture retention and storage stability improving action, wherein (a) an alkaline substance and a film-forming substance are brought into contact with the surface of the solid food, (b) In the contact state, the food protein is thermally denatured, and the food is placed in an atmosphere at a temperature higher than the temperature at which the film-forming material becomes viscous and forms a film, and the surface of the food is formed into a film with the film-forming material. (C) The food is heat-treated at 80 ° C. for 15 minutes or more, (d) at least the treatments (a) to (c) are sequentially performed. .

  The present invention is intended for solid foods, for example, meat such as livestock meat and seafood, dairy products such as vegetables, beans, fruits and cheese. Particularly suitable are meats, especially livestock such as beef, pork, chicken and lamb, and fish and shellfish such as fish, shrimp, squid and shellfish. These foods are heated in a state where the film-forming substances described later are in contact with the surface, or the surface and the inside thereof, so that the surface, or the surface and the internal tissue are thermally denatured, and the film is formed at least on the surface portion It has the property that a chemical substance adheres and forms a film. Because of this action, solid foods are generally used as raw foods, that is, those in which proteins are not heat-denatured. However, the present invention is not limited to this, and foods that are partially heated may also be used. In addition to raw solid food, frozen and semi-thawed foods are also used.

  It is possible to stab solid foods, especially livestock meat. In particular, the piercing process can be performed by contacting a piercing means provided with a flat piercing blade or the like. In these cases, it is possible to use a half-thawed product to be able to pierce the stab blade uniformly (softener acts uniformly), and to maintain the flavor retention by avoiding the loss of gravy etc. This is particularly desirable because the stab blade can be easily separated from the solid food and the stab treatment can be suitably performed. The semi-thawed food is also suitable for cutting a flat and large solid food by piercing it, and can be easily cut into a cut size suitable for contact treatment after the treatment. Furthermore, in this invention, it is possible to heat-process a solid food before and after a stab process in the range which can obtain the effect of this invention.

  Next, the “piercing process” as an optional step will be described. In the present invention, the solid food is abutted with the stab blades of the piercing means provided with a plurality of stab blades standing at intervals, the stab process is performed, and the stab process is performed to form appropriate cuts and holes. . In the present invention, the piercing method and its conditions can be appropriately implemented in consideration of the following preferable conditions. In other words, the shape of the stab blade is preferably, for example, a cylindrical shape with a sharp tip, a needle shape such as a conical shape, a square shape, a rectangular shape, a trapezoid shape (in which one side or corner is opposed to a meat piece). And a flat plate such as a triangle (which is preferably provided in a state where any one of the vertices opposes the meat piece). Examples of the cross-section of the blade joined with the flat plate include L-shape, U-shape, U-shape, and U-shape. The shape of the piercing blade is preferably a flat plate such as a square, a rectangle or a trapezoid because the piercing efficiency is high. In the present invention, as the piercing blade, it is also possible to appropriately use a round blade, for example, a blade provided in a ring shape around the roll, that is, a blade capable of forming a continuous cut.

  Next, with respect to the size of the piercing blade, for example, the height is about 5 to 500 mm for a needle-shaped one, the length of one side is about 3 to 15 mm for a flat one, and the thickness is about 1 to 3 mm. Is exemplified. In the case of a blade that forms continuous cuts, the thickness is preferably about 1 to 3 mm. Further, when the piercing blades are erected with a substantially uniform interval, the interval between adjacent piercing blade tips in the vertical plane is exemplified by about 2 to 20 mm. Depending on the conditions such as the size of the stab blade, the piece of meat can be softened suitably. However, the present invention is not limited to these, and the size of the piercing blade and the blade installation gap can be appropriately designed. The piercing blades do not necessarily need to be aligned, and can be formed in any form.

  Next, the stab treatment can be performed from one side or multiple sides of the solid food, that is, from the multi-direction or both sides where the stab direction intersects. It is desirable to carry out from many sides or both sides. When performing from both sides, it is preferable to provide the tips of the double-sided blades so as to be shifted in a staggered manner when viewed in a vertical plane. An example of this mode is shown in FIG. In other words, FIG. 1 is a schematic view of a piercing device in which two rolls each having a blade provided in a ring shape around each other are provided facing each other with their axial directions aligned vertically, as viewed from the front (vertical plane). The depth of the piercing is preferably such that the piercing blade pierces 30% or more, preferably 75% or more of the thickness with respect to the thickness of the meat piece in the piercing direction. In these cases, it is preferable to make a cut of about 2 mm or more into the solid food. The above-mentioned cutting means one cutting length by piercing processing using the above-mentioned blade. The conditions for the piercing process are suitable for a solid food having a piercing direction thickness of about 10 to 25 mm, for example.

  The numbers of 50% or more or 100% indicate the degree of blade piercing. If the upper and lower blades are pierced with respect to the meat pieces, that is, if the upper blade is 25% and the lower blade is 25%, the total is 50% (left in FIG. 2). If the upper blade is 50% and the lower blade is 50%, it is 100% (in FIG. 2). Moreover, in the case of the right of FIG. 2, it will be 100% or more. Thus, in the present invention, the degree of blade piercing is defined as the sum of both piercings.

  Next, as a device, generally, a device called a tender riser can be preferably used. By performing the stab process under the above conditions, the process of the present invention can be suitably performed without excessively degrading physical properties such as meat quality and texture of solid food.

The size of the solid food is not particularly limited, but is, for example, a raw horn-shaped one with a volume of about 75-320,000 mm ³ (for example, 5-80 mm × 5-80 mm × 3-50 mm), a raw slice-shaped one And a volume of about 1000 to 1200000 mm ³ (for example, 10 to 200 mm × 10 to 200 mm × 10 to 30 mm), and after each of the treatments of the present invention, the yield described below for the final product is 70% or more, preferably 73 % Or more, more preferably 75% or more. According to the present invention, a solid food having the above-mentioned size can be imparted with a texture-retaining and preserving effect, and a naturally cut material or the like can be used to produce a voluminous feel. In addition, a remarkable effect can be obtained that the texture can be maintained and the storage stability can be achieved. Further, in the present invention, “providing a texture retention and preservability improving effect” means that when a solid food is provided in a form having a preservability that can be distributed commercially, the original texture is maintained. It means that it has the performance that can be maintained during distribution and storage. In particular, it means that the water retention / yield and pH fluctuations are appropriately adjusted so that the food does not become hard and has the original softness.

  In the present invention, the term “heat treatment” refers to heat treatment of food in an open or sealed state, for example, heat treatment by a heating device such as a heating kettle, heat sterilization treatment in a medium temperature range for chilled, retort It means the pressure heat sterilization treatment. “Sealed state” means that food is filled in a sealed container and heat-treated, or food is not filled in the container and heat-treated with a closed-type heat sterilizer (in the case of so-called aseptic filling) It is desirable to heat-treat in a hermetically sealed state in order to impart a desired texture retention and preservability improving effect. In the present invention, the heat treatment described above is an important component for imparting a texture-retaining and preserving effect to food in combination with the treatment relating to the alkaline substance and the film-forming substance. In the present specification, food that has been heat-treated may be referred to as “heat-treated food”. In the present invention, the heat treatment at 80 ° C. for 15 minutes or more means that the food is heated at 80 ° C. or more and at a temperature of 80 ° C. for 15 minutes or more. This also applies to other heating conditions.

  Next, the alkaline substance and film forming substance used in the present invention will be described. Any alkaline substance can be used as long as it shows alkalinity when dissolved in water. For example, an alkali such as an alkali metal / alkaline earth metal hydroxide, a salt thereof with a weak acid, specifically, an alkali metal salt or a substance containing an alkaline earth metal salt is exemplified. More specifically, for example, the following substances can be used. That is, among them, a substance having an action of buffering pH to the alkali side, for example, a salt (en) generated from an acid having an acid dissociation constant pKa value of 4 or more, preferably 5 or more, more preferably 6 or more, and an alkali. It is preferably included. In other words, the above-mentioned substances can be used when the solid food is combined with a liquid part having a lower pH, etc. The pH of the solid food is more alkaline than the liquid part, for example, pH 5.5 to 7.5, preferably pH 6 It exhibits a good buffering action so as to be maintained at ˜7.

  Examples of the alkaline substance are exemplified below. Examples include hydroxides such as alkali metal hydroxides (sodium hydroxide, potassium hydroxide, etc.), alkaline earth metal hydroxides (calcium hydroxide, etc.), magnesium hydroxide and the like. Moreover, the alkali metal carbonate which is carbonate, alkaline-earth metal carbonate, magnesium carbonate, etc. are illustrated. Further, examples include alkali metal hydrogen carbonates (bicarbonate (sodium hydrogen carbonate), etc.), alkaline earth metal hydrogen carbonates and the like, which are hydrogen carbonates. Organic acid salts such as alkali metal organic acid salts (sodium acetate, trisodium citrate, disodium succinate, sodium tartrate, sodium hydrogen tartrate, disodium malate, sodium ascorbate, sodium gluconate, etc.), alkaline earth metals Examples include organic acid salts (such as calcium lactate) and magnesium organic acid salts. Examples of the phosphate include alkali metal phosphates, alkaline earth metal phosphates, and magnesium phosphates. Of these, carbonates and bicarbonates, particularly sodium bicarbonate, and organic acid salts, particularly trisodium citrate, are desirable. By maintaining the solid food at the above-mentioned pH with the alkaline substance, it is possible to suitably impart a texture maintaining and preserving effect.

  Next, in the present invention, the film-forming substance is defined as a substance that swells when heated with water and improves water retention, and specifically includes, for example, carrageenan, agar, alginic acid, and the like. Examples thereof include salts, locust bean gum, tara gum, tamarind seed polysaccharide, gum arabic, karaya gum, tragacanth gum, pullulan, gellan gum, curdlan, starch, and modified starch. As starch, starch, such as potato starch, wheat starch, corn starch, tapioca starch, and brown rice starch, and modified starches thereof, wheat flour, and the like can be used as long as they contain starch. In the present invention, the effect can be exhibited by using one kind of film-forming substance among these, but it is also possible to use two or more kinds of film-forming substances in combination. Corn starch is particularly preferable. The starch preferably has a gelatinization temperature of about 45 to 100 ° C or about 80 to 100 ° C. According to these starches, the film-forming action is better, the yield of the prepared solid food is good, and even when the solid food is heat-treated at a high temperature such as retort food, the film is formed well. Has an effect.

  In the present invention, the surface of the solid food is contacted with an alkaline substance and a film-forming substance. In this case, the film is swelled in the presence of water on the surface of the solid food to improve water retention. It is important that the chemical substance is brought into contact with the solid food in an unswelled state. However, those in which the swollen substance is included in the non-swelled substance are included in the scope of the present invention.

  In the present invention, the amount of the alkaline substance added is not particularly limited, but the pH of the surface when applied to a solid food is 6.0 to 13.0, preferably 6.5 to 9.0. Such a configuration is preferable in terms of flavor and yield. For this reason, in general, the alkaline substance is used in a dry mass of 0.1 to 10% by mass (hereinafter abbreviated as “%”), preferably 0.3 to 5%, in terms of flavor and yield. In terms of surface.

  In this case, if the pH is too lower than the above range, the texture and yield improving effect is low, and if the pH is too high, the bitterness, acridity and off-flavor peculiar to alkali are generated, and the flavor is impaired. In general, an alkaline substance alone exerts a certain effect, but in order to obtain a good yield and texture, it is necessary to use a high concentration alkaline agent to increase the pH, resulting in bitterness, taste There is a problem that a strange odor is generated. In addition, when an alkaline substance alone is used, the yield decreases during storage and the texture is hardened, so that it is not suitable for foods premised on long-term storage. The amount of the film-forming substance added is within a range in which the surface texture of the food contracts when heated in contact with the surface texture of the food, and at least adheres to this surface portion to form a film. . For this purpose, it is generally preferable to use the film-forming substance in a dry mass of 0.2 to 20%, preferably 0.5 to 10%, based on the solid food. The “surface portion” refers to the surface of the solid food and the inner surface layer portion. It is desirable that a film-forming substance adheres to a depth of about 1 mm or more from the surface portion of the food to form a film, in order to provide a desired texture retention and preservability improving effect.

  Examples of the method of bringing the alkaline substance or film-forming substance into contact with the solid food include a tumbler method, an injection method, a dipping method, and a powder adhesion method. It is desirable to keep the alkaline substance and the film-forming substance in contact with the solid food and then hold it for a certain period of time. For example, the solid food is allowed to permeate into the solution containing the two substances at 0 to 30 ° C. for 5 minutes or more. In order to obtain, it is preferably immersed for 15 minutes or more. However, in this case, it is possible to immediately form a film without performing immersion. The alkaline substance and the film-forming substance may be in contact with food in a dry powder form, or may be in contact with a suitable solution. In short, the desired material of the present invention, including the raw material form and the contact method, may be used. It can be used in any configuration that can impart an effect of maintaining food texture and improving storage stability by alkali formation and film formation. In the aspect of immersing in the solution, for example, in the invention relating to the alkali alone treatment described in Document 1, it is assumed that the immersion is performed for 3 hours or more. However, in the present invention, the upper limit of the immersion time may be about 30 minutes, and since the desired texture retention and storage stability improving action can be imparted in about 5 to 15 minutes, the present invention has an adverse effect on the food in the process. It is superior to the prior art in the point that it can be reduced and in simplicity.

  Next, the contact method will be described in more detail. It is desirable to perform contact treatment so that the alkaline substance and the film-forming substance are thinly and uniformly attached to the surface of the solid food. When practicing the present invention, if the film-forming substance is thick, or if it is formed into a thin film, the original food texture and taste may be impaired, and this is avoided to make the film-forming substance thin and uniform. This is because the processed food with the original texture and taste can be achieved. Further, it is desirable to perform the contact treatment in a state where a physical kneading effect by mixing is obtained, and specifically, it is desirable to carry out the treatment by a tumbler method (kneader mixing) or the like. It is excellent when carrying out the invention. Thereby, the desired alkalinity of this invention and the food texture preservation | save and the preservability improvement effect | action by film-forming can be favorably provided.

  Further, when the contact treatment is performed using a solution containing an alkaline substance and a film-forming substance, it is desirable to contact a relatively high concentration solution. For example, the concentration of the alkaline substance in the mixed solution is 0.1. It is desirable that the concentration of the film-forming substance (particularly starch) is 30 to 70% and the ratio of water is 30 to 70%. As a result, the alkaline substance and the film-forming substance are thinly and uniformly attached to achieve a processed food with an original texture and taste, and the food is maintained and preserved by the desired alkali and film formation of the present invention. The improvement effect can be imparted satisfactorily. These can also be suitably employed when obtaining the kneading effect. When a dry powdery substance as an alkaline substance or film-forming substance is brought into contact with food, an effect of adhering the film-forming substance thinly and uniformly and a kneading effect can be obtained. The contact between the alkaline substance and the film-forming substance is preferably performed in an atmospheric pressure atmosphere. When the contact is performed in a reduced-pressure atmosphere or the like, the meat quality and texture of food may be impaired due to excessive reduced pressure, and the process tends to be complicated.

  In the present invention, by using an emulsifier in combination, it is possible to impart further texture and preservation stability. Examples of the emulsifier include nonionic emulsifiers such as glycerin fatty acid esters (for example, those containing monoglyceride or diglyceride and polycarboxylic acid), sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithins, etc. Ionic emulsifiers), particularly preferably, succinic monoglycerides are preferred.

  Examples of the method of causing the solid food to contact the emulsifier include, for example, a method of immersing a piece of meat in a solution containing the emulsifier, a method of spraying the solution on the piece of meat, and tumbling the piece of meat and powder, a solution or the like. Examples are a method and a method in which these processes are performed in an arbitrary order. However, the present invention is not limited to these, and any method can be used. When using an emulsifier as a solution, in addition to the emulsifier, any solution containing an appropriate substance can be used. The order of contacting the emulsifier and the contact between the alkaline substance and the film-forming substance is arbitrary and may be simultaneous. Preferably, the emulsifier may be contacted after the contact between the alkaline substance and the film-forming substance.

  As processing conditions of the emulsifier for performing these treatments, the concentration of the emulsifier is 0.1 to 5.0% by mass, more preferably 0.3 to 1.0% by weight, and 5 to 30% with respect to the solid food. In order to infiltrate the solid food at 5 ° C. for 5 minutes or more and obtain a higher effect, it is preferable to immerse for 15 minutes or more. However, in this case, it is also possible to immediately perform the film forming process without performing immersion. In the present invention, the concentration of the emulsifier is based on the dry weight.

  When the above-mentioned emulsifier treatment is insufficient, the texture-improving action of the solid food based on the emulsifier obtained in the present invention tends not to be obtained, and when the concentration of the emulsifier exceeds the condition range, There is a tendency to affect. Even if it deviates from the above conditions, the effects of the present invention can be achieved. In particular, when the softening treatment is carried out in the above-mentioned ranges of conditions, the texture of the solid food can be suitably softened and the meat quality is juicy and flavored. The softening action can be achieved efficiently.

Next, the film forming process will be described. In the film-forming treatment, the solid food that has been brought into contact with the alkaline substance and the film-forming substance is exposed to hot water, steam, hot air, fried food, fried food, etc. In the above contact state, the surface structure of the food shrinks, and the film-forming substance becomes viscous and adheres to this part, and the food is placed in the film-forming atmosphere, and the food surface is coated with the film-forming substance. Form a film. The form and conditions of the film-forming treatment can be any configuration as long as the above-described effects are exhibited, and specific examples include the following.
(1) Place solid foods such as meat in which an alkaline substance and a film-forming substance such as starch are in contact with each other in an atmosphere at a temperature equal to or higher than a temperature at which the meat and the like are protein-denatured and starch or the like is gelatinized.
(2) Fill the container with the solid food subjected to the contact treatment in the same manner as described above, and add seasoning liquid and the like. In this case, the seasoning liquid or the like is set to the above temperature or higher, and the meat or the like is protein-modified and the starch or the like is gelatinized by the temperature. Alternatively, the seasoning liquid or the like is a highly viscous liquid (any temperature may be used), so that the film-forming substance does not dissolve into the seasoning liquid or the like from the food, and the container is sealed and heat-treated. As a result, the meat and the like are protein-modified and the starch and the like are gelatinized.
(3) The solid food subjected to the contact treatment in the same manner as described above is mixed with a high-temperature seasoning liquid or the like to protein-denature meat and the like, and starch or the like is gelatinized, and this is filled in a container. Alternatively, the contacted solid food is mixed with a high-viscosity seasoning liquid or the like and filled in a container, and this is heat-treated to denature meat or the like and gelatinize starch or the like.
In the above (2) and (3), the highly viscous liquid is, for example, one having a viscosity of 300 mPa · s or more, preferably 1000 to 30000 mPa · s.
(4) Whether the solid food obtained by contacting an alkaline substance with a relatively large amount (for example, 10 to 20% by dry mass of the solid food) of the film-forming substance is less than the temperature at which the film-forming substance swells. In some cases, a film can be formed by mixing with a seasoning liquid at a temperature higher than that and heating. In the above method, the surface of the solid food can be formed with the film-forming substance. In the above case, the method and means for forming a film, the conditions thereof, and the like are not particularly limited as long as the film formation can be achieved and the film forming material does not peel off, and can be arbitrarily selected or set. be able to. The film-forming treatment can be performed under the temperature condition where the film-forming material swells, but in order to obtain a higher effect, the solid material is placed under the condition of an ambient temperature of 80 to 250 ° C. to form a film. It is desirable to do.

  For example, in the case of boiling using starch as a film-forming substance, it is necessary to put solid food in hot water (about 90 ° C.) above the gelatinization temperature of starch when boiling. If the temperature is lower than this, the starch brought into contact with the solid food in the boil is dispersed in hot water before gelatinization, and thus cannot act on the solid food. It should be noted that the film forming process such as the boil process may remove aqua and odor such as meat.

  In addition, the film formation process such as boil processing reduces the number of microorganisms present in the solid food, suppresses microbial contamination in the production line, and meat before heating has a strong binding property to each other. Weighing with a measuring instrument is difficult and manual weighing is required, but boil processing and the like facilitate measurement and improve productivity. In the present invention, not only the boil treatment but also other heating methods can be used as appropriate.

  Next, the heat treatment will be described. The significance of the heat treatment is as described above, and the condition is that the solid food is heat-treated at 80 ° C. for 15 minutes or more. Preferably, it is carried out at 80 to 135 ° C. for about 15 minutes to 20 hours. For example, in the case of chilled food, it corresponds to 105 ° C. for 15 minutes or more, and in the case of retort food, 122 ° C. for 20 minutes or more In the case of a filled food, heat treatment can be performed at 130 ° C. under conditions equivalent to 10 minutes or more to serve as a sterilization treatment. By this heat treatment, the softening of the solid food progresses, so that the food itself can be eaten and can be suitably used as a material for retort and chilled products. However, if this treatment is not performed, the texture is insufficient. When these foods are prepared by treatment with an alkaline agent alone, in order to obtain a good yield and texture, it is necessary to use a high concentration alkaline agent to achieve a high pH, resulting in bitterness, egg There is a problem that taste and odor are generated, but in the present invention, these problems can be avoided by the interaction between the film formation and the heat treatment. In addition, the above-mentioned “conditions more than 15 minutes at 80 ° C.” means that the heat treatment is performed at all ambient temperatures, 80 ° C. or more, and more than the time required for heating at 80 ° C. for 15 minutes. More specifically, the conditions may be as follows: 80 to less than 100 ° C. for 15 minutes or more, 100 to less than 120 ° C. for 10 minutes or more, 120 ° C. for 5 minutes or more. . Comparative Examples 6-1 and 6-2 “after being placed in boiling water and boiled for 5 minutes” do not correspond to the heat treatment referred to in the present invention.

  In the present invention, a sufficient texture improvement effect can be obtained with a small amount of an alkaline substance by a combination of an alkaline substance, a film-forming substance, a film-forming process, and a heat treatment. The generation of alkali odor can be reduced.

  In the present invention, the following processing steps are important, and it is considered that a predetermined action is achieved. That is, (a) a step of performing a pretreatment for attaching two substances, an alkaline substance and a film-forming substance, to the surface of a solid food. (B) When the solid food is placed in the above atmosphere and heat-treated, the film-forming substance melts, infiltrates the surface of the solid food, or the surface and internal tissues, and becomes a viscous material on the surface of the solid food. Step of forming a film. The alkaline substance loosens the muscle fibers and helps the film-forming substance penetrate. In the present invention, the film forming substance is not lost in the heat medium or the like, and the above action can be surely exhibited. The heat treatment is an essential treatment for heat-denaturing the solid food to soften it into a eating state. Conventionally, in this treatment, while it is in a eating state, there has been a tendency for the modification to proceed and harden too much, but in the present invention, the film retains an alkaline substance during the treatment, and the alkaline substance is in the meat inside the film. Permeating into the skin, the action of loosening the muscle fibers lasts and water retention is improved. Moreover, said effect | action continues also at the time of the distribution preservation | save after heat processing.

  In the present invention, it is possible to prepare the aforementioned foods, retorts, chilled products and the like containing these as ingredients. In general, foods are damaged by heat of treatment in heat sterilization for product preservation. In addition, during storage, the meat undergoes changes in meat quality due to the pH balance of the alkaline substance. As a function of the present invention, during the heat treatment, the film forms a solid food so as not to be overheated or physically stimulated, and at the same time, the film retains an alkaline substance, and the alkaline substance is solid inside the film. The action to penetrate food and loosen muscle fibers etc. continues. In addition, for storage, the film formation retains an alkaline substance, and there is little pH balance with the soup, so that the texture is maintained until eating. In particular, with the film-holding action, just by surface treatment of alkaline substances, the alkaline substances are held during film-forming and heat treatment for product storage, and this penetrates into the food and holds the texture. do. Therefore, compared to the alkali alone treatment, the addition of a small amount of alkali is effective, and the taste is not impaired. In addition, as long as processed solid food (a food containing this is included) has the desired effect | action of this invention, the form of a final product is not limited, Frozen food etc. may be sufficient. In the case of a frozen food, there are few trips when the food is thawed, and the effect of maintaining the quality of the solid food and the whole food combining this with other foods can be achieved.

  In the present invention, by using the following method, it is possible to identify whether or not a film-forming process has been performed after a solid food, in particular, livestock meat or seafood, has been previously contacted with starch. In the case of this treatment, that is, when heat treatment is performed after mixing the solid food and starch in advance, the infiltration of starch can be confirmed inside the solid food. When untreated food and this treated food are cut with a knife or the like and iodine solution is dripped onto the cross section, staining cannot be confirmed without treatment, whereas in this treated product, purple (in the vicinity of the surface layer) is purple. Staining can be confirmed. In addition, it can confirm similarly about the film-forming substance other than starch using the dyeing agent suitable for these.

  In the product form (for example, curry sauce etc.) in which the solid part and the liquid part of the solid food are present and the liquid part contains starch, the solid food is obtained by washing the solid food with water and then performing iodine staining. In this surface portion, both the treated pieces and untreated pieces are stained, but when meat or seafood is cut with a knife or the like and iodine solution is dropped on the cross section, the inside (surface layer) is not treated. Near) staining cannot be confirmed, but in this processed product, purple staining can be confirmed inside (near the surface layer).

  Furthermore, in the present invention, the meat treated with alkali is generally reddish black because myoglobin in the meat changes color due to high pH. In addition, when the pH of the liquid part and the pH of the solid food are different, the pH is gradually homogenized during storage after production, but (1) when the present invention is implemented using an alkaline substance, (2) The speed is significantly different depending on the case where no alkaline substance is used. When the beef that had been boiled in the above (2) was filled with curry sauce and sterilized by retort, it was stored at room temperature, and the pH of the sauce and the meat pieces became the same in about one week. On the other hand, after the boil treatment in the above (1), the same treatment as described above maintained the difference in pH between the meat pieces and the sauce even after storage for about one month.

  Since the above food can be a so-called food for persons with reduced mastication / swallowing function, etc., the food of the same form achieved by the present invention will be described. Here, the “food for persons with reduced chewing / swallowing function” means food that makes chewing easy or unnecessary and facilitates swallowing. Conventionally, heat-treated meat, etc. contained in foods of the same form are not naturally softened with normal cut meat, so instead of this, after meat has been refined, such as grinding It was prepared by performing a binding process by molding or the like and cooking appropriately. However, the above-mentioned pseudo meat is not satisfactory in texture, flavor and appearance, and for those who have reduced chewing / swallowing function, cut natural meat that has been sufficiently softened has been required. . The present invention can provide a solid food such as meat that can meet the above-mentioned demand and a heat-treated food containing the same.

That is, the food itself or the solid food contained therein is a processed solid food that has been heat-treated to impart texture, softening action, and storage stability, is not subjected to binding treatment, and the volume is the meat described above. Mastication / swallowing function, wherein the maximum stress as a swallowing index is 5 × 10 ⁴ N / m ² or less, preferably 2 × 10 ⁴ N / m ² to 4 × 10 ⁴ N / m ² and pH is 6 to 7. It is a processed solid food for the lowering. The food is preferably meat, particularly livestock. In addition, foods that can be seen as they are, such as boiled meat potatoes, have a good appearance and become higher quality foods for the above uses.

  The method for measuring the “maximum stress” is as follows. As the measuring device, a device capable of measuring the compressive stress of the substance by linear motion, for example, SUN RHEO METER (CR-500DX) manufactured by Sun Chemical Co., Ltd. is used. A plunger made of a cylindrical resin having a diameter of 20 mm is used as the plunger that enters the sample. The sample is placed on the measurement table, and the plunger is allowed to enter the sample at a compression speed of 10 mm / sec until the distance from the measurement table to the plunger reaches 5 mm. The point to be entered is the center of the sample, and measurement is performed once for each sample. The measurement temperature is 20 ° C. ± 2 ° C. Five samples are measured. Among the obtained five data, an average value of three data excluding the maximum value and the minimum value is obtained and used as a measured value of the corresponding sample.

  The processed solid food of the present invention can be used as a universal design food. Universal design food is a food that has been approved by the Japan Nursing Care Food Council and is easy to swallow and chew even for those with difficulty in swallowing and chewing. Category 1: Easily chew, Category 2: Crush with gums Category 3: Can be crushed with a tongue, Category 4: It is not necessary to bite. The food of the present invention is particularly useful when food of Category 2 is provided.

  Further, in the present invention, as described above, the frozen food has a temperature higher than the temperature at which the protein of the food is thermally denatured and the film-forming substance is formed into a film in a state where the alkaline substance and the film-forming substance are in contact with each other. In this atmosphere, the solid food whose surface is formed into a film with a film-forming substance can be frozen and used as a food for raw materials. That is, the above food can exhibit the desired texture retention and storage stability improving effect of the present invention by performing the heat treatment after cryopreservation. Moreover, said food has the effect that there is little drip at the time of defrosting. The freezing condition is arbitrary, and the above-described effect can be obtained as long as the solid food processed into a film is frozen.

  Furthermore, in the present invention, as a food containing a solid food and a liquid part, a food containing a solid food and a liquid part processed by a combination of the alkaline substance of the present invention, a film-forming substance, a film-forming treatment and a heat treatment. Constitute. In particular, the heat treatment can be performed by a sterilization process such as a retort sterilization process to constitute the food. In the above case, as the liquid part, a liquid food having weak acidity to neutrality, for example, pH 3.5 to 7.0 is used. That is, when the present invention is carried out with a solid food alone, it may be affected by the taste when subjected to a heat treatment or the like in an atmosphere having a pH higher than the pH of the food. The coexistence of the liquid part is reduced, and at the same time, as described above, during the storage, the difference in pH between the solid food and the liquid part is maintained, thereby maintaining the desired texture of the present invention and This is because the preservability improving effect is more suitably achieved. As a liquid part, the kind of foodstuff is not limited, Sauces, such as stew, curry, and Hayashi, seasoning liquid of boiled food, sauce for steaks, etc. are used suitably. The viscosity of the liquid part is not limited, and by using the above-mentioned one having a high viscosity, the liquid part can function for the film forming process. The ratio between the solid food and the liquid part is not limited. For example, it is desirable to use the latter 5 to 99% with respect to the former 1 to 95% in order to obtain the above-described action. The food containing the solid food and the liquid part can be configured as a chilled food or a retort food.

The following effects are exhibited by the present invention.
(1) It is possible to provide meat, seafood and other solid foods that do not deteriorate in quality even after long-term storage, cooked foods using these foods, and methods for producing them.
(2) According to the above-described method for producing cooked foods, it is possible to prepare universal design foods: Category 2 products certified by the Japan Nursing Food Council.
(3) A food containing the solid food and the liquid part can be produced and provided.
(4) The surface of solid food is brought into contact with an alkaline substance and a film-forming substance, and the film-forming process and heat treatment are performed, so that the soft texture of meat and seafood is stable even during medium to long-term storage. It is possible to produce and provide processed meat that is maintained and has no quality degradation.

(5) By piercing the above treatment and combining the treatment with an emulsifier, effects such as prevention of meat fiber hardening and prevention of starch aging can be obtained.
(6) Furthermore, by using an alkaline substance and a scented substance, a film-forming substance and a scented substance, or a combination of these three, a meat piece that has less odor of meat and has a long-lasting scent imparting effect by the scented substance. Can be obtained.

  Next, the present invention will be specifically described based on examples and comparative examples.

Comparative Example 1
(Boil without processing)
1 kg of beef was cut into a mouthful of 18 mm × 18 mm × 7 mm and a volume of about 2268 mm ³ (hereinafter the same). This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then subjected to pressure heat sterilization at 122 ° C. for 25 minutes.

Comparative Example 2-1
(Low alkali concentration, starch, no film formation)
1 kg of beef was cut into bite-sized pieces. This was immersed in 1% sodium bicarbonate water for 4 hours. The meat was taken out, drained with a colander, placed in boiling water, boiled for 5 minutes, and then cooled in water at 20 ° C. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then subjected to pressure heat sterilization at 122 ° C. for 25 minutes.

Comparative Example 2-2 (high alkali concentration, starch, no film formation)
1 kg of beef was cut into bite-sized pieces. This was immersed in 4% sodium bicarbonate water for 4 hours. The meat was taken out, drained with a colander, placed in boiling water, boiled for 5 minutes, and then cooled in water at 20 ° C. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then subjected to pressure heat sterilization at 122 ° C. for 25 minutes.

Comparative Example 3
(Starch only, no alkali)
1 kg of beef was cut into bite-sized pieces. The potato starch 25g was added and mixed with this, and it was made to adhere uniformly to the surface. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then subjected to pressure heat sterilization at 122 ° C. for 25 minutes.

Comparative Example 4
(Alkali + starch, no film formation = no boil)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. 30 g of this was filled in a retort pouch, 170 g of curry sauce having a product temperature of 25 ° C. and a viscosity of 5 mPa · s at the same temperature was added and hermetically sealed, and then subjected to pressure heat sterilization treatment at 122 ° C. for 25 minutes.

Comparative Example 5
(Alkali + starch, no film formation = water to boil)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. This was put into water, heated, boiled for 5 minutes after boiling, and then cooled in water at 20 ° C. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then subjected to pressure heat sterilization at 122 ° C. for 25 minutes.

Comparative Example 6-1
(Alkali + starch, film formation, no heat treatment)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water.

Comparative Example 6-2
(Alkali + starch, film formation, no heat treatment)
1 kg of beef was cut into bite-sized pieces. To this, 24 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water.

(Chilled curry of the present invention, film formation = boil, film formation material = potato starch)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heated with a retort at 105 ° C. for 35 minutes (pressure heat sterilization treatment).

(Chilled curry of the present invention, film formation = boil, film formation material = potato starch)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (sterilization) was performed with a retort at 95 ° C. for 3 hours.

(Retort curry of the present invention, film formation = boil, film formation material = potato starch)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 25 minutes.

(Retort curry of the present invention, film-forming = firing, film-forming material = potato starch)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. After baking this at 220 degreeC for 5 minute (s) in oven, it cooled to 20 degreeC. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 25 minutes.

(Retort curry of the present invention, film-forming = steam heat, film-forming material = potato starch)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. This was steamed in a steamer for 5 minutes and then cooled to 20 ° C. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 25 minutes.

(Retort curry of the present invention, film-forming = oil frying, film-forming material = potato starch)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. This was fried at 130 ° C. and then cooled to 20 ° C. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 25 minutes.

(Retort curry of the present invention, film-forming = sauté, film-forming material = potato starch)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. This was fried in a frying pan and then cooled to 20 ° C. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 25 minutes. In each of the above comparative examples (excluding comparative example 4) and examples, the curry sauce filled in the retort pouch had a product temperature of 90 ° C. and a viscosity of 2600 mPa · s at the product temperature.

(Retort curry of the present invention, film formation = heating with a high temperature curry source)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. 30g of this is packed in a retort pouch, 170g of curry sauce with a product temperature of 90 ° C and a viscosity of 2mPa · s at the same product temperature is added and hermetically sealed, followed by heat treatment with retort at 122 ° C for 25 minutes (pressure heat sterilization treatment) Went.

(Retort curry of the present invention, film formation = low temperature / high viscosity curry sauce and heating separately)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. 30g of this is packed in a retort pouch, 170g of curry sauce with a product temperature of 25 ° C and a viscosity of 8400mPa · s at the same product temperature is added and hermetically sealed, and then heat-treated with retort at 122 ° C for 25 minutes (pressure heat sterilization treatment) Went.

(Retort curry of the present invention, film formation = heating with a high temperature / high viscosity curry source)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. 30g of this is packed in a retort pouch, 170g of curry sauce with a product temperature of 90 ° C and a viscosity of 2600mPa · s at the same product temperature is added and hermetically sealed, then heat-treated with a retort at 122 ° C for 25 minutes (pressure heat sterilization treatment) Went.

(Retort curry of the present invention, film-forming = separately heated after mixing with low temperature / high viscosity curry sauce)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 25 g of potato starch were added and mixed to uniformly adhere to the surface. This was mixed with 170 g of curry sauce at a product temperature of 25 ° C. and a viscosity of 8400 mPa · s at the same product temperature, filled in a retort pouch and hermetically sealed, and then heat treated at 122 ° C. for 25 minutes (pressure heat sterilization treatment) )

(Retort meat of the present invention, film formation = boil)
In Comparative Example 6-1, beef cooled in water was filled in a retort pouch with 50 g and hermetically sealed, and then subjected to heat treatment (pressure heat sterilization treatment) at 122 ° C. for 25 minutes.

Comparative Example 7
(Boil without processing)
1 kg of beef was cut into bite-sized pieces. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. After filling 12g of this into a retort pouch, 48g of vegetables consisting of potatoes, carrots and green peas and 40g of sauce were added and hermetically sealed, followed by heat treatment (pressure heat sterilization treatment) at 122 ° C for 19 minutes. I prepared meat potatoes.

(Retort meat potato of the present invention, film formation = boil)
1 kg of beef was cut into bite-sized pieces. A mixture of sodium bicarbonate 36 g, potato starch 25 g, and water 60 g was added to this and uniformly adhered to the beef surface. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. After filling 12g of this into a retort pouch, 48g of vegetables consisting of potatoes, carrots and green peas and 40g of sauce were added and hermetically sealed, followed by heat treatment (pressure heat sterilization treatment) at 122 ° C for 19 minutes. I prepared meat potatoes.

(Retort meat potato of the present invention, film formation = boil)
1 kg of beef was cut into bite-sized pieces. To this was added a mixture of 6 g of baking soda, 25 g of potato starch and 60 g of water, and uniformly adhered to the surface of the beef. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. After filling 12g of this into a retort pouch, 48g of vegetables consisting of potatoes, carrots and green peas and 40g of sauce were added and hermetically sealed, followed by heat treatment (pressure heat sterilization treatment) at 122 ° C for 19 minutes. I prepared meat potatoes.

(Boiled radish and pork of the present invention, film formation = boil)
1 kg of pork was cut into a bite size of 25 mm × 25 mm × 7 mm and a volume of about 4375 mm ³ . To this was added a mixture of 10 g of baking soda, 50 g of potato starch and 100 g of water, and uniformly adhered to the surface of the pork. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. The retort pouch was filled with 12 g, 50 g of radish and 35 g of sauce were added and hermetically sealed, followed by heat treatment (pressure heat sterilization treatment) at 122 ° C. for 19 minutes to prepare meat potatoes.

(Retort curry of the present invention, film formation = boil, film formation material = potato starch)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 50 g of potato starch were added and mixed to uniformly adhere to the beef surface. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 25 minutes.

(Retort curry of the present invention, film formation = boil, film formation material = corn starch)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 50 g of corn starch were added and mixed to uniformly adhere to the surface of the beef. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 25 minutes. In this case, the pH of the beef surface after cooling is about 6.9, the pH of the curry sauce is about 5.0, the pH of the beef surface after the retort heat treatment is about 5.9, and the pH of the curry sauce Was about 5.1. The pH of the curry sauce used in other examples and comparative examples is also about 5.0.

(Retort curry of the present invention, film forming = low temperature → high temperature, film forming material = corn starch)
1 kg of beef was cut into bite-sized pieces. To this, 6 g of sodium bicarbonate and 100 g of corn starch were added and mixed to uniformly adhere to the surface. This was put into 50 ° C. warm water, heated to 85 ° C., boiled for 5 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 25 minutes.

(Frozen food of the present invention)
After boiling in Example 1, beef cooled in water was filled in a pouch, frozen, stored at -18 ° C for 5 days, and then thawed at room temperature. During the thawing, the occurrence of drip was small. 30 g of the above beef was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 25 minutes.

(1) Storage test The storage test was done about all the samples containing each said sample. The storage test method was a severe test by storage at 50 ° C. for 20 days (corresponding to about 4 months at room temperature).

(2) Evaluation The meats constituting each product subjected to each of the above treatments were evaluated in the following categories. That is, Comparative Examples 6-1 and 6-2 were those immediately after production, and Examples 1 and 2 were those after 1 day storage at 5 ° C. and those after storage for 1 month. Comparative Examples (1) and (2), Examples 3 to 12, 16 to 24, 29, and 32 are the next day after production and those after the storage test, and Comparative Examples 7 and 13 to 15. Was evaluated on the next day after production, and Examples 30 and 31 were evaluated after storage at 5 ° C. for 1 day.

(Texture, flavor)
Immediately after production, after 1 day of refrigerated storage or after the heat sterilization process, the meats constituting the product of the next day (in Table 1 these are referred to as “immediately after production”), after the storage for 1 month or after the preservation test Each of the meats that make up the products (indicated in Table 1 as “after storage”) was boiled in boiling water for 5 minutes, and the texture and flavor of 10 panelists were eaten. Table 1 shows the rounded values of the average values evaluated based on the items.

Texture (softness, juicy feeling)
1: It is very hard and crispy, and juicy is not felt at all.
2: Hard and crispy and not very juicy.
3: Slightly hard and difficult to bite, slightly succulent.
4: Soft and easy to unwind and feels juicy.
5: Very soft and easy to loose, very juicy and moist.

Flavor (Umami, Odor)
1: There is no meat juice retention and the taste of meat is not felt, or the odor due to the alkaline agent is strong and tasteless.
2: Meat juice retention is weak and the taste of the meat is weak, or the odor due to the alkaline agent is somewhat felt and uncomfortable.
3: Although there is no odor due to the alkaline agent, the taste of the meat is slightly weak.
4: Slightly rich in meat juice and feels the taste of meat.
5: Rich in gravy and has a strong taste of meat.
In addition, since there are a flavor obtained from meat and a flavor imparted by an alkali agent, 1, 2, and 3 are mixed.

(Yield)
Further, Table 2 shows the yield measured by the following measuring method for meats constituting a part of each product. About all the comparative examples except the comparative example 4, and Examples 1-7 and 12, 16-23, and 29-32, the film-forming process yield (raw material weight) shown to following formula (1)-(3) The ratio of the weight after heat sterilization treatment to the weight of the raw material is obtained by multiplying the ratio of the weight after film formation treatment to the weight) and the yield of heat sterilization treatment (ratio of the weight after heat sterilization treatment to the weight after film formation treatment). Ratio) was calculated. In Comparative Examples 6-1 and 6-2, the film formation process yield was described as the yield.

Film formation process yield (%) = weight after film formation process (g) ÷ raw material weight (g) × 100 (1)
Heat treatment yield (%) = weight after heat sterilization treatment (g) ÷ weight after film formation treatment (g) × 100 (2)
Yield (%) = film formation process yield (%) × heat sterilization process yield (%) ÷ 100 (3)

About the comparative example 4 and Examples 8-11, as shown to the following formula | equation (4), the yield was computed from raw material meat weight and heat-sterilized meat weight.
Yield (%) = heat-treated weight (g) / raw material weight (g) × 100 (4)

  The raw material weight is the weight of a solid food such as livestock meat, and does not include the weight of an alkali agent, a film-forming substance, or the like. Correspondingly, the weight after film-forming treatment was measured after the solid food after film-forming treatment was cooled in 20 ° C. water and drained with a colander having an opening of about 2 mm. In addition, after the heat treatment, after the product is boiled in boiling water for 5 minutes, the retort pouch is opened, the contents are opened in a colander with an opening of about 2 mm, and the sauce is thoroughly washed with warm water at 40 ° C. The solid food was taken out and weighed.

(Maximum stress)
The maximum stress (unit: × 10 ⁴ (N / m) measured by the measurement method described above for the meats constituting the products of the next day after the heat sterilization treatment obtained in Comparative Examples 1, 7, and Examples 3, 13, and 14. ² )) is shown in Table 3.

(Section photo)
The cross-sectional photograph which dye | stained and image | photographed the meat | dye which comprises the product of the next day which performed the heat sterilization process obtained in the comparative example 1 and Example 3 is shown. Specifically, the retort pouch is opened, the contents are opened in a colander with an opening of about 2 mm, the sauce is thoroughly rinsed with warm water of 40 ° C., the solid food is taken out, cut with a knife, and the cross section is 0. A 0.05 mol / L iodine solution (manufactured by Wako Pure Chemical Industries, Ltd.) was dropped, and a cross-sectional photograph was immediately taken. Table 4 shows the corresponding numbers of photographs.

(Alkaline agent = TriNa citrate)
1 kg of beef was cut into bite-sized pieces. To this, 20 g of tri-Na citrate and 40 g of corn starch were added and mixed, and these were uniformly attached to beef. This was placed in boiling water, boiled for 10 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 27 minutes.

(Machine mixing, mixing process kneader use)
300 kg of beef was cut into bite-sized pieces. To this was added a premixed solution consisting of 6 kg of triNa3 citrate, 12 kg of corn starch, and 12 kg of water, and the mixture was stirred for 2 minutes with a 500 L horizontal axis kneader. This was placed in boiling water, boiled for 10 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 27 minutes.

(Alkali film forming process + piercing process)
The apparatus used in this example is shown in FIG. A trapezoidal piercing blade with an upper base of about 5 mm, a lower base of about 10 mm, a height of about 10 mm, and a thickness of about 1 mm is placed on the roll surface with an outer diameter of about 120 mm and a total length of about 200 mm, and the lower base is along the circumferential direction of the roll. A plurality of the rollers were erected in the circumferential direction of the roll in a state where they were in a straight line with a predetermined interval, and these were continuously provided in the full length direction of the roll. The distance between the upper bases that are the tips of adjacent piercing blades was about 5 mm in both the circumferential direction and the full length direction of the roll. In the piercing portion, the two rolls are vertically arranged so as to face each other in the axial direction, and the tip of the piercing blade in the other roll is positioned approximately in the middle of the interval in the full length direction of the piercing blade tip in one roll. In this manner, the piercing blades of both rolls were provided shifted in the full length direction, and the vertical distance between the piercing blades of the upper and lower rolls was adjusted to about 0 mm (FIG. 3). 1 kg of beef was cut into bite-sized pieces and pierced to a depth of 100% in a direction perpendicular to the muscle fibers. To this, 20 g of tri-Na citrate and 40 g of corn starch were added and mixed, and these were uniformly attached to beef. This was placed in boiling water, boiled for 15 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 29 minutes.

(Alkali film forming treatment + emulsifier contact treatment)
1 kg of beef was cut into bite-sized pieces. To this, 20 g of tri-Na citrate and 40 g of corn starch were added and mixed, and these were uniformly attached to beef. Ten minutes later, 3 g of Sofmeal Alpha (manufactured by Kao Corporation) was added and mixed to allow even adhesion. This was placed in boiling water, boiled for 10 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 27 minutes.

Comparative Example (1)
(Emulsifier only)
1 kg of beef was cut into bite-sized pieces. To this, 3 g of Sofmeal Alpha (manufactured by Kao Corporation) was added and mixed to uniformly adhere to the beef. This was placed in boiling water, boiled for 10 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 27 minutes.

Comparative example (2)
(Emulsifier + alkali only)
1 kg of beef was cut into bite-sized pieces. To this, 20 g of tri-Na citrate was added and mixed to uniformly adhere to the beef. Ten minutes later, 3 g of Sofmeal Alpha (manufactured by Kao Corporation) was added and mixed to allow even adhesion. This was placed in boiling water, boiled for 10 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 27 minutes.

(Alkali film forming treatment + emulsifier contact treatment)
1 kg of beef was cut into bite-sized pieces. To this, 20 g of tri-Na citrate, 40 g of corn starch and 3 g of Sofmeal alpha (manufactured by Kao Corporation) were added and mixed, and these were uniformly attached to beef. This was placed in boiling water, boiled for 10 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 27 minutes.

(Scented substance + alkali film forming process)
1 kg of beef was cut into bite-sized pieces. To this, 20 g of tri-Na citrate, 40 g of corn starch and 2 g of spice mixture were added and mixed, and these were uniformly attached to beef. This was placed in boiling water, boiled for 15 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 29 minutes. About evaluation of fragrance, it evaluated by the degree of remaining animal odor and a flavor improvement degree. Animal odor: 1 (animal odor) ⇔ 5 (no animal odor), flavor improvement: 1 (no scent of spices) ⇔ 5 (enough scent of spices).

Comparative Example (3)
(Scented substances only)
1 kg of beef was cut into bite-sized pieces. To this, 2 g of the spice mixture was added and allowed to adhere uniformly. This was placed in boiling water, boiled for 15 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 29 minutes.

(Spice + alkali only)
1 kg of beef was cut into bite-sized pieces. To this, 20 g of tri-Na citrate and 2 g of spice mixture were added and mixed, and these were uniformly attached to beef. This was placed in boiling water, boiled for 15 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 29 minutes.

(Spice + starch only)
1 kg of beef was cut into bite-sized pieces. To this, 40 g of corn starch and 2 g of the spice mixture were added and mixed, and these were uniformly attached to the beef. This was placed in boiling water, boiled for 15 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 29 minutes.

(The formulation is the same as in Example 36, but the charging order is different.)
1 kg of beef was cut into bite-sized pieces. To this, 20 g of tri-Na citrate and 40 g of corn starch were added and mixed, and these were uniformly attached to beef. After 10 minutes, 2 g of the spice mixture was added and allowed to adhere uniformly. This was placed in boiling water, boiled for 15 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of curry sauce was added and hermetically sealed, and then heat treatment (pressure heat sterilization treatment) was performed with a retort at 122 ° C. for 29 minutes.

(Target: Deodorizing effect with chicken spices)
1 kg of chicken was cut into bite-sized pieces. After 2 g of pasty ginger and 2 g of garlic were squeezed into this, 5.6 g of sodium bicarbonate and 21 g of potato starch were added and mixed, and these were uniformly attached to the chicken. This was placed in boiling water, boiled for 10 minutes, and then cooled in 20 ° C. water. 45 g of this was filled in a retort pouch, 90 g of carrots, potatoes and eggs were added and 175 g of seasoning liquid was added and hermetically sealed, followed by heat treatment (pressure heat sterilization treatment) at 122 ° C. for 30 minutes.

(Target: Shrimp)
12 kg of baking soda and 25 g of potato starch were added to 1 kg of muki shrimp and mixed, and these were evenly attached to the shrimp. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. 30 g of this was filled in a retort pouch, 170 g of sauce was added and hermetically sealed, and then heat treatment (pressurization heat sterilization treatment) was performed with a retort at 103 ° C. for 45 minutes.

(Target: shellfish)
To 1 kg of scallop pillars, 12 g of sodium bicarbonate and 25 g of potato starch were added and mixed, and these were uniformly attached to the scallop pillars. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. Fill the container with 20g, add 45g of other ingredients such as shrimp, shimeji mushroom, carrot and 185g cream stew and seal hermetically, then heat-treat (pressurized heat sterilization) at 103 ° C for 60 minutes. It was.

(Target: Fish meat)
To 120 g of salmon fillet, 2.4 g of trisodium citrate, 4.8 g of corn starch, and 0.6 g of salt were added and mixed, and these were uniformly attached to the fillet. This was placed in boiling water, boiled for 5 minutes, and then cooled in 20 ° C. water. This was filled in a container, hermetically sealed, and then subjected to heat treatment (pressure heat sterilization treatment) at 122 ° C. for 23 minutes with a retort.

  As described above in detail, the present invention relates to solid foods such as processed meats that have been imparted with texture retention and preservability, cooked foods containing the processed foods as ingredients, and methods for producing them. According to the present invention, for example, an alkaline substance and a film-forming substance such as starch are added to and mixed with a solid food, and the pH of the surface is 6.0 to 13.0, preferably 7.0 to 9 After adjusting to 0.0, boil in hot water, form the surface of meat with a film-forming substance, and optionally fill in a sealed container with seasoning liquid and heat-treat The meat with excellent shelf life, with excellent texture, yield, and good taste with little bitterness, taste, and bad smell due to the use of alkaline substances , Solid foods such as processed seafood, Cooked food and a process for their preparation and the meat or the like and ingredients can be provided. The present invention is not limited to the description of the embodiments and examples of the invention described above. Various modifications may be included in the present invention as long as those skilled in the art can easily conceive without departing from the description of the scope of claims. The contents of published patent gazettes and the like specified in the present specification are all incorporated by reference.

The present invention includes the following inventive idea.
1. A method for producing a solid food imparted with texture retention and storage stability improving action, (e) contacting an emulsifier and a film-forming substance on the surface of a raw solid food in which the protein is not heat-denatured, And (b) to (c) are sequentially processed. The contact process may be performed in the same manner as in the case (a). The addition amount of the emulsifier and the formulation may be performed in the same manner. The same applies to the processes (b) to (c). According to this embodiment, it is possible to obtain an effect of maintaining the texture and improving the storage stability of the solid food or the like desired in the present invention by the interaction between the emulsifier and the film-forming substance. Of course, if a solid food is brought into contact with an alkaline substance, an emulsifier, and a film-forming substance, the contact treatment is performed, whereby a further excellent action can be obtained.
2. A method for producing a solid food imparted with aroma, texture retention and preservability improving action, wherein (f) a scent component and an alkaline substance are brought into contact with the surface of a raw solid food in which the protein is not heat-denatured The scent component and the film-forming substance are brought into contact with each other, or the scent component, the alkaline substance and the film-forming substance are brought into contact with each other, and then the processes (b) to (c) are sequentially performed. Process for producing processed solid food. The contact process may be performed in the same manner as in the case (a). The same applies to the processes (b) to (c). As the scent component, in addition to solids such as spices pulverized products, liquids such as extract liquids are generally used, and seasonings, spices, flavors and the like can be arbitrarily used. By these aspects, the effect of maintaining the retention state of the scent imparted over a long period of time is obtained by the interaction between the scent component, the alkaline substance, and the film-forming substance, and the effect of reducing the meat odor is obtained. There is a case. Of course, when contact processing is performed by bringing a scent component, an alkaline substance, and a film-forming substance into contact with a solid food, in addition to these, it is possible to obtain the texture retention and storage stability improving action desired for the solid food and the like in the present invention. it can.

The schematic diagram which looked at the stab apparatus which provided two rolls which have the blade provided in the ring shape around each in the up-and-down direction so that the axial direction was matched and was seen from the front surface (vertical direction) is shown. Indicates the degree of piercing of the piercing blade. The state which adjusted the space | interval of the up-down direction of a stab blade to about 0 mm is shown typically. An example of the stab blade of the apparatus used in the Example is shown. The cross-sectional photograph dye | stained and image | photographed about the product which performed the heat sterilization process obtained in the comparative example 1 and Example 3 is shown.

Claims (14)

A method for producing a solid food imparted with texture retention and storage stability improving action,
(A) bringing an alkaline substance and a film-forming substance into contact with the surface of a raw solid food whose protein is not heat-denatured;
(B) In the contact state, the food protein is thermally denatured, and the food is placed in an atmosphere at or above the temperature at which the film-forming substance becomes viscous and forms a film. Film forming treatment,
(C) The food is heat-treated at 80 ° C. under the above conditions corresponding to 15 minutes.
(D) A method for producing a processed solid food, wherein at least the processes (a) to (c) are sequentially performed.   The method according to claim 1, wherein the alkaline substance is a carbonate, a hydrogen carbonate, or an organic acid salt.   The method according to claim 1, wherein starch is used as a film-forming substance, and the film-forming process is performed by performing film-forming treatment in an atmosphere having a temperature equal to or higher than the gelatinization temperature of the starch.   The method according to claim 1, wherein the contact treatment of (a) is performed so that the alkaline substance and the film-forming substance are thinly and uniformly attached to the surface of the solid food.   The method according to claim 1, wherein the surface of the solid food is contacted with a powdery alkaline substance and a film-forming substance.   A mixed solution in which the concentration of the alkaline substance is 0.1 to 40% by mass, the concentration of the film-forming substance is 30 to 70% by mass, and the ratio of water is 30 to 70% by mass is brought into contact with the surface of the solid food. Item 2. The method according to Item 1.   Fill the surface of the solid food with the alkaline substance and the film-forming substance and fill the surface with the film-forming substance into the sealed container together with the seasoning liquid, or place the alkaline substance on the surface. The surface of the solid food is formed into a film with the film forming material when the solid food in contact with the film forming material is filled in the sealed container together with the seasoning liquid or when the heat treatment is performed after the filling. The method described in 1.   The processed solid food product according to claim 1, wherein when the dyeing agent that reacts with the film-forming substance is brought into contact with the cut section, staining can be confirmed at least in a surface layer portion of the section. Process for producing processed solid food.   The method according to claim 1, wherein an alkaline substance and a film-forming substance are brought into contact with the surface of the solid food that has been pierced by the piercing means.   The method according to claim 1, wherein an emulsifier is brought into contact with the surface of the solid food in the contact treatment of (a).   The method according to claim 1, wherein a scent component is added in the contact treatment of (a). A method for producing a solid food imparted with texture retention and storage stability improving action,
(E) bringing an emulsifier and a film-forming substance into contact with the surface of a raw solid food whose protein is not heat-denatured;
Then, the process of said (b)-(c) is performed in order, The manufacturing method of the processed solid food characterized by the above-mentioned. A method for producing a solid food imparted with aroma, texture retention and storage stability improving action,
(F) A scent component and an alkaline substance are brought into contact with a surface of a raw solid food whose protein is not heat-denatured, or a scent component and a film-forming substance are brought into contact, or a scent component and an alkaline substance and a film are formed. Contact chemical substances,
Then, the process of said (b)-(c) is performed in order, The manufacturing method of the processed solid food characterized by the above-mentioned. Processed meat that has a texture-retaining and preserving effect, wherein the food is heat-treated, retains an alkaline substance on the surface, and forms a film with a film-forming substance, thereby making the surface viscous. A formed film is formed, is not molded, has a volume of 500 to 250,000 mm ³ or more, has a maximum stress of 5 × 10 ⁴ N / m ² or less, and a pH of 6 to 7. Processed meat for people with reduced chewing / swallowing function.