JP2009178168A - Crushed processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a crushed processed food having high sterilization effect, securing a sufficient quality retention period and causing less food material quality changes of color, flavor and taste. <P>SOLUTION: This crushed processed food is obtained by performing crushing processing through first heat sterilizing raw vegetables as the food material by 120-500°C super heated vapor for 30-240 seconds, and passing the product through a strainer so as to let cells remain without being destroyed and make the product pasty. As a result of this, it is possible to deaden almost general live bacteria on the surface and inside of the food material, and secure a sufficient quality retention period, and even a soft and highly fluid crushed food material causes extremely less food material quality changes of color, flavor, taste and nutritive value. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention, puree, paste, paste-like, rubbing down like, are those concerning the crushing processed foods juice or the like.

  2. Description of the Related Art Conventionally, food materials such as fish meat, vegetables and fruits have been used as raw materials for various foods by crushing such as surimi processing and grated processing. Such crushed processed foods are mixed and kneaded with other ingredients and have high utility value as raw materials for new foods, so they are packaged as intermediate processed products and distributed to the market. .

  Here, since the crushed processed food is easily deteriorated as compared with food that has not been crushed, it is necessary to carry out bagging and the like after sufficient sterilization in order to ensure a long shelf life. Such foods have been sterilized by heat sterilization such as wet heat sterilization and dry heat sterilization.

  The wet heat sterilization is a method in which a food is heated (80 to 130 ° C.) under a condition with a lot of moisture and sterilized quickly. The dry heat sterilization is a method of sterilizing a food material with very little moisture by heating it at a relatively high temperature (130 to 160 ° C.) in a dry state. However, in the case of wet heat sterilization, there is a problem that the quality of food materials such as color, fragrance, taste, nutritional value, etc. changes rapidly during the sterilization treatment. In the case of dry heat sterilization, the sterilization rate is slow, the food material must be processed at high temperature for a long time, and the quality of food such as color, aroma, taste, etc. will change during the sterilization process. There is a problem, and in either case, it is not possible to maintain the quality of the food.

  Therefore, as shown in Patent Document 1 below, a method is disclosed in which food is crushed with a press or the like and heat sterilized while being pressurized. Moreover, as shown in the following Patent Document 2, a sterilization method is disclosed in which a grated processed food such as radish grated is sealed in a packaging container, heated with warm water, and then immersed in cold water.

JP2004-135537 JP2001-238665A

  Since the method described in Patent Document 1 needs to crush and pressurize the food with a rigid material such as a press, it cannot be applied to crushed processed foods such as tomato puree that leave some soft food in a granular form. Also, in the case of crushed ingredients such as grated radish, if the pressure is applied before rubbing, the radish, which is the ingredient, will be crushed, and subsequent greasing will not be possible. There is a problem that it is not suitable for pressurization in a machine and cannot be applied after all.

  In addition, although the method described in Patent Document 2 has an advantage that it can be applied to a grated processed food, the heating temperature is about 60 to 75 ° C., which is extremely low as compared with general heat sterilization, and thus a sufficient sterilizing effect is obtained. It is not possible to sufficiently extend the shelf life of crushed foods that are prone to deterioration. If the heating temperature is increased in order to enhance the sterilizing effect, there is a problem that the quality of food materials such as color, fragrance and taste changes during the sterilization process.

The present invention has been made in view of such circumstances, sufficient shelf-life and high sterilizing effect can be ensured, moreover, color, flavor, etc. less crushed processed foods quality changes in food flavor The purpose is to provide.

To achieve the above object, crushed processed foods of the present invention, after the first heat sterilization 30 to 240 seconds with superheated steam of 120 to 500 ° C. The raw vegetables as food, crushing process by passing a strainer it was left without destroying cells by row Ukoto and gist that a paste form.

Crushing processed foods of the present invention, by performing the first heat sterilization 30 to 240 seconds at 120 to 500 ° C. superheated steam before crushing process, it is killed by sterilization most viable microorganisms such ingredients surfaces I can . Even soft food after highly liquid fracturing as this, because it is sterilized by superheated steam, it is possible to effectively sterilize applicable without problems. Also, in order to perform heat sterilization with superheated steam, because the Ru possible to obtain a sufficient sterilization effect at a temperature higher than the conventional wet heat sterilization and dry heat sterilization, to realize an almost complete sterilization of the crushed processed food And a sufficient quality retention period can be secured. Further, superheated steam, after which the heat sterilization in a short time energy is higher than normal water vapor becomes possible, it is heat sterilization in an oxygen-free state, the cells by performing a crushing process by passing a strainer in that state was allowed to remain without destroying pasty and to Runode, color, flavor, change in quality of the food, such as taste rather very small, color, flavor, very few ingredients change in quality such as taste.

It is a figure which shows the process of the manufacturing method of the crushing processed food of this invention. It is a figure which shows the structure of the sterilizer which performs a sterilization process. It is a figure which shows the structure of a strainer mill. It is a figure which shows the structure of a strainer mill. The measurement result of the residual amount of vitamin C is shown. The measurement result of the apparent residual amount of vitamin C is shown. The structure photograph after crushing spinach is shown. The structure | tissue photograph after crushing a carrot is shown. A tissue photograph after pumpkin crushing is shown.

  Next, the best mode for carrying out the present invention will be described.

  FIG. 1 is a process diagram illustrating a method for producing a crushed processed food according to the present invention. The method for producing a crushed processed food according to the present invention comprises a pretreatment step of cutting a food material into an appropriate size, a first sterilization step of first heat sterilizing the food material with superheated steam, and the first sterilized food material. A crushing process for crushing by passing through a strainer, a second sterilization process for further heat-sterilizing the food after the crushing process with superheated steam, and crushing food after the second sterilization process And a freezing step for freezing the crushed and processed food. In addition, you may make it perform a crushing process by performing a 1st sterilization process with respect to the foodstuff before a pre-processing, and performing a pre-processing after that.

  Hereafter, each said process is demonstrated in detail.

  In the pre-treatment process, the food material is cut to a suitable size to facilitate sterilization in the first sterilization process, and the food material is smoothly fed into the strainer mill used in the crushing process. The ingredients are easily mixed when the ingredients are added and crushed.

  The first sterilization step is performed by the sterilization apparatus shown in FIG. The sterilizer includes a sterilization tank 2 and a superheated steam generator 1 that generates superheated steam to be fed into the sterilization tank 2. The sterilization tank 2 has a rectangular box shape, and a food material inlet is provided on one end side (left side in this figure), a food material outlet is provided on the other end side (right side in this figure), and extends from the food material inlet to the food material outlet. A conveyor 3 is provided, and when food is placed on the conveyor coming out of the food inlet, it passes through the sterilization tank 2 and is discharged from the food outlet.

  Superheated steam is introduced into the sterilization tank 2 from the superheated steam generator 1 so that the inside of the tank is sterilized at a predetermined temperature. Moreover, while the mesh-shaped conveyor 3 is used for the said conveyor 3, the injection nozzle of superheated steam is provided in the upper and lower sides of the said conveyor 3 in the sterilization tank 2, and with respect to the foodstuffs mounted on the conveyor 3 It sterilizes by jetting superheated steam from above and below. In addition, superheated steam means the water vapor | steam which further heated the saturated water vapor | steam of 100 degreeC, and is set to appropriate temperature by conditions, such as a kind and shape of a foodstuff. Regarding the method of overheating, for example, high-frequency heating or the like is used, but it is not particularly limited.

  In the first sterilization step, the superheated steam sprayed onto the food is preferably used in a temperature range of about 120 ° C. to 500 ° C., more preferably 230 ° C. to 280 ° C. When the temperature is 120 ° C. or lower, the sufficient effect of superheated steam for heat sterilization cannot be obtained, and when the temperature exceeds 500 ° C., the food material may be heated too much to be deteriorated.

  In the first sterilization step, the heat sterilization time of the food material by the superheated steam is about 30 seconds to 240 seconds from the viewpoint of obtaining sufficient effect of the superheated steam for the heat sterilization and heating the food material so as not to deteriorate. Although it is set to time, it sets suitably according to the magnitude | size and quantity of the foodstuff to process. This time adjustment is performed by adjusting the conveyor speed.

  Thus, by using superheated steam for the first heat sterilization, most of the general live bacteria on the surface of the food material can be killed by sterilization. Moreover, sufficient sterilization effect can be obtained at a higher temperature than conventional wet heat sterilization and dry heat sterilization. Furthermore, heat sterilization is possible in a short time because it has more energy than normal steam, and superheated steam does not contain water droplets, so it does not cause burns due to high temperature water droplets, and it is heat sterilized in an oxygen-free state. Therefore, there is very little change in the quality of ingredients such as color, fragrance and taste. Furthermore, since the food is not moistened even if the temperature is somewhat lowered, the deterioration of the food due to excessive moisture adhesion is prevented. In addition, depending on the food, excess oil is removed at the same time as sterilization, so it is also effective in removing oil from foods rich in oil.

  The crushing step is performed by a strainer mill shown in FIGS. In the strainer mill, a plurality (two in this example) of rotation cases 5 are arranged at equal intervals on the revolution table 4.

  As shown in FIG. 3, the revolution table 4 has a disk shape, and the revolution table 4 itself rotates on the base 6 by a rotation driving device (not shown) in the base 6, and two rotation shafts 9. Are each spinning. Therefore, in the strainer mill, the rotation case 5 rotates while revolving. The rotation shaft 9 is rotationally driven in a state where it is inclined 45 degrees inward as employed in a general centrifugal separator.

  As shown in FIG. 4, the rotation case 5 has a bottomed cylindrical shape, and a cylindrical can 13 is accommodated therein. A plurality (two in this example) of fitting recesses 11 are formed at the bottom of the rotating case 5, and a protrusion 12 that fits into the fitting recess 11 is also formed at the bottom of the can 13. . As described above, when the can 13 is housed in the rotation case 5, the protrusion 12 is fitted into the fitting recess 11, so that when the rotation case 5 rotates and revolves, the can 13 idles in the rotation case. To prevent it.

  A strainer 14 is accommodated in the can 13. The strainer has a bottomed cylindrical shape and is provided with a flange 17 extending horizontally in the upper edge portion. The flange 17 is locked to the opening edge of the can 13 so that the strainer is positioned. In this state, the strainer 14 is substantially concentric with the can 13, and the bottom portion of the strainer 14 is disposed at a predetermined distance from the lower portion of the can 13, and the strainer 14 is located at the center of the inner space of the can 13. It is like that. In the drawing, the upper opening of the can 13 in which the strainer 14 is set is covered with a lid 15, and the lid 15 is fixed with a stopper 16.

  With this apparatus, the food is crushed as follows. The foodstuff that has undergone the first sterilization process and the cutting process is put into a strainer 14 set in the can 13, covered with a lid 15, and fixed with a stopper 16. By driving the rotation driving device in this state, the can 13 revolves along with the rotation case 5 along with the rotation of the revolution table 4, and rotates along with the rotation of the rotation case 5. At this time, the acceleration due to the revolution and the rotation and the acceleration due to the rotation are applied to the food, and a strong centrifugal force works to pass through the strainer 14 to be crushed. The foodstuff that has passed through the strainer 14 reaches the gap between the strainer 14 and the can 13, but here too, by undergoing the action of revolution and rotation, it receives a strong kneading action and passes through the strainer 14. Thus, the ingredients crushed to an appropriate size are kneaded.

  In the crushing process by the strainer mill, for example, when crushing fish, only fish meat is crushed to obtain a paste-like crushing food material, and the bone and skin remain without passing through the strainer 14. Since the removal of the skin can be done in one step, it is very convenient. Moreover, since it rotates and revolves in the state inclined 45 degrees to the inside, the paste that has passed through the strainer 14 accumulates at the bottom of the rotation case 5 so that the paste after crushing can be easily taken out. .

  In the strainer mill, by changing the opening size of the mesh of the strainer 14, the size of the crushed food particles can be set as appropriate, and crushed to an appropriate size according to the type and application of the food. Can do. Thereby, it becomes possible to easily change the texture or apply it to a new use of the crushed food material. In addition, as the strainer 14, those in various forms can be used depending on the type and application of the food, such as a mesh or punching metal.

  Since the food is crushed by passing through the strainer 14, the crushed pieces of the food remain in a certain lump without destroying the cells, for example, in vegetables, etc., and the sizes thereof are also uniform to obtain a high-quality crushed food. Can do. In addition, since a good kneading effect is also obtained, a crushed food product in which a plurality of food materials are crushed to an appropriate size and uniformly kneaded can be obtained simply by putting a plurality of food materials into the strainer 14 and crushing them. . The crushed crushed food is removed from the can 13 with the lid 15 and the strainer 14 removed.

  Next, the crushed food product obtained as described above is second sterilized. The second sterilization is performed by jetting superheated steam with the sterilizer shown in FIG. Since the crushed food is soft and fluid, it cannot be placed on the conveyor 3 as it is, so it is transferred to a shallow tray or the like and stretched thinly, and the tray is placed on the conveyor 3 and loaded into the sterilization tank 2. Heated steam is injected from above and below.

  In the second sterilization step, the superheated steam sprayed onto the food is preferably used in a temperature range of about 120 ° C. to 500 ° C., more preferably at 230 ° C. to 280 ° C. below 120 ° C. This is because a sufficient effect of superheated steam on the surface cannot be obtained, and if the temperature exceeds 500 ° C., the food material may be heated too much to cause alteration.

  In the second sterilization step, the heat sterilization time of the food material by the superheated steam is about 30 seconds to 240 seconds from the viewpoint that the superheated steam is sufficiently effective for heat sterilization and the food material is not heated and denatured. Although it is set to time, it sets suitably according to the magnitude | size and quantity of the foodstuff to process. This time adjustment is performed by adjusting the conveyor speed.

  Thus, by crushing the food material that has been subjected to the first heat sterilization and further performing the second heat sterilization, the viable bacteria that have been hidden inside the food material that could not be killed by the first heat sterilization are almost completely removed. Can be killed. Even crushed foods that are soft and have high fluidity are sterilized by superheated steam, and therefore can be applied without problems and can be sterilized effectively. In addition, since the food material after the crushing process is heat-sterilized in the second heat sterilization, the crushed processed food can be almost completely sterilized, and a sufficient quality retention period can be secured. Furthermore, since the first heat sterilization before crushing and the second superheat sterilization after crushing are performed with superheated steam, almost complete sterilization effect can be obtained while shortening one sterilization time. There is very little change in the quality of food ingredients such as color, aroma, taste and nutritional value.

  The crushed food that has undergone the second sterilization process is packed in the bagging process, frozen in the freezing process, and supplied to the market.

  The crushed processed food obtained as described above is obtained by crushing the food that has been subjected to the first heat sterilization, and further performing the second heat sterilization, thereby preventing the inside of the food from being killed by the first heat sterilization. The viable bacteria that were lurking in are almost completely killed. Thus, even a crushed food material that is soft and has high fluidity is sterilized by superheated steam, and thus can be applied without any problem and effectively sterilized. Moreover, since heat sterilization with superheated steam is performed, it is sufficiently sterilized at a higher temperature than conventional wet heat sterilization and dry heat sterilization, and the food material after crushing is heat sterilized in the second heat sterilization. Therefore, the processed food is almost completely sterilized, and a sufficient quality retention time can be secured. Furthermore, superheated steam has a higher energy content than normal steam and can be heat-sterilized in a short time, and it can also be heat-sterilized in the absence of oxygen, changing the quality of ingredients such as color, aroma, taste, and nutritional value. Is a very small processed food. In addition, since the first heat sterilization before crushing and the second overheat sterilization after crushing are performed with superheated steam, a substantially complete sterilization effect can be obtained while shortening one sterilization time. It becomes a crushed processed food with very little change in the quality of ingredients such as color, aroma and taste.

  Next, examples will be described together with comparative examples.

  Pumpkins, potatoes, carrots, and tomatoes were used as ingredients for the raw materials, and test samples for Examples and Comparative Examples were prepared as follows.

Example The skin was peeled off and sterilized and crushed by the method of the present invention described above.
◆ Comparative Example 1 The skin was peeled off and crushed with a food processor as it was.
◆ Comparative Example 2 The skin was peeled, boiled, and then crushed with a food processor.

  First, the water content and sugar content of the test samples of Examples and Comparative Examples were measured. The results are shown in Table 1 below.

  As can be seen from Table 1 above, in the examples, although the water content is slightly reduced as compared with the comparative examples, the sugar content is greatly improved.

  Next, each test sample was prepared and stored frozen, thawed at room temperature after 3 days, and the chromaticity (L value a value b value) was measured with a color difference meter (ND-001DP). The measured values are shown in Table 2 below, and Table 3 shows the tendency of Examples compared with Comparative Example 2 from the measured values in Table 2. The L value is lightness, and the lightness increases as the numerical value increases. The a value is reddish green, and the greater the value, the greater the degree of red and the negative the greater the degree of green. The b value is yellowish blue, and the larger the numerical value, the higher the degree of yellow and the negative the higher the degree of blue.

  As can be seen from Table 2 above, the examples maintained vivid colors as compared with the comparative examples and were able to obtain good results.

  Next, the residual amount of vitamin C due to the difference in heat treatment was measured. Using broccoli as a sample vegetable, heating with superheated steam (SHV) of the present invention for 2 minutes (Example), boiled for 2 minutes as Comparative Example 1, and 3 minutes as Comparative Example 2 Each steamed one was prepared. The amount of vitamin C in the corner sample was measured by F-kit (JK International) after about 10 g of each sample was ground and extracted with 1.5% metaphosphoric acid. The result is shown in FIG.

  As is clear from FIG. 5, the amount of residual vitamin C is higher in the samples of the examples than in Comparative Examples 1 and 2. This shows that according to the present invention, a large amount of vitamin C remains.

  Next, the component content reversal of raw vegetables and the heat-treated product of the present invention was investigated. Broccoli was used as a sample vegetable. When heating with superheated steam (SHV) is performed on 100 g of raw vegetables, the moisture in the raw vegetables is removed by the SHV treatment, so that the product weight is less than the raw material and the product weight is reduced to about 80 g. In SHV treatment, there is little destruction of vitamin C due to heating, and further concentration due to water evaporation occurs. Therefore, when an SHV sample is 100 g, the vitamin C content is apparently increased from the raw state. The result is shown in FIG.

  As shown in FIG. 6, the amount of vitamin C is hardly changed between 100 g raw and 100 g raw (80 g). This indicates that the destruction of vitamin C by SHV treatment has hardly occurred. And since the above-mentioned concentration occurs in 100 g of the product subjected to the SHV treatment, it can be seen that the apparent residual amount of vitamin C is larger than that of the raw 100 g and the raw 100 g treated with the SHV. From this, it can be seen that according to the present invention, the apparent residual amount of vitamin C increases.

  Next, the influence of the crushing treatment by the strainer of the present invention on the tissue was investigated. Microscopic structures of the material crushed by the strainer of the present invention (Example) and the material crushed and pureed by a conventional method (Comparative Example) were examined. FIG. 7 shows the result of spinach, FIG. 8 shows the carrot, and FIG. 9 shows the result of the pumpkin.

  As can be seen from FIG. 7, in spinach, the example has large leaf pieces and fibers and cells remain without being broken, whereas in the comparative example, it is understood that there is no lump and cytoplasm flows out. As can be seen from FIG. 8, in the carrot, fibers and cells remain in the carrot, whereas in the comparative example, there is no lump and the cytoplasm flows out. As can be seen from FIG. 9, in the pumpkin, the cells are scattered one by one in the example, and the fibers are fine, whereas in the comparative example, the cells are broken and the cells are broken and have a complicated shape. Recognize. From this, it can be seen that a good crushed product can be obtained according to the present invention.

  The present invention is intended for various foods such as vegetables, meat, and fish meat, and can be applied to various foods such as vegetable puree, vegetable paste, natto paste, soy milk, fish paste products, ham, and sausage.

DESCRIPTION OF SYMBOLS 1 Superheated steam generator 2 Sterilization tank 3 Conveyor 4 Revolving table 5 Rotating case 6 Base 9 Rotating shaft 11 Fitting recessed part 12 Protrusion 13 Can 14 Strainer 15 Lid 16 Stopper 17 Flange

Claims (1)

After the first heat sterilization 30 to 240 seconds with superheated steam of 120 to 500 ° C. The raw vegetables as ingredients, a paste crushing process by passing the strainer is left without destroying cells by row Ukoto crushing processed foods, characterized in that the the.

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