JP2017216905A - Packaged processed food and method for producing the packaged processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaged processed food in which the shape of a solid food material is hard to be collapsed upon circulation.SOLUTION: Provided is a packaged processed food in which at least the part 11 of a container 10 is provided with a heat resistant gelling agent 1 softened or dissolved at a prescribed temperature, and a solid food material 2 having desired hardness is provided in such a manner that at least a part thereof is immersed into the heat resistant gelling agent 1 fixing the position of the solid food material 2. Also provided is a method for producing a packaged processed food comprising: a food material softening step where the solid food material 2 is softened by softening treatment; a solid food material storing step where the solid food material 2 having desired hardness by the food material softening step is stored into the container 10; and a heat resistant gelling agent filling step where the heat resistant gelling agent 1 is filled at least into the bottom part 11 of the container 10 in such a manner that at least a part of the solid food material 2 stored into the container 10 is immersed into the heat resistant gelling agent 1 not softened or dissolved at a prescribed temperature.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a packaged processed food having a heat-resistant gelling agent and a solid food having a desired hardness, and a method for producing the processed food in a container.

For example, if chewing difficulties or dysphagia occur in a meal, the meal may become difficult and may result in malnutrition, and if nutrition is insufficient, pressure ulcers (bed slippage) are likely to occur. If the meal is simply softened, swallowing becomes difficult due to the stickiness of the meal and the degree of cohesion in the mouth, and the function of swallowing is impaired. For example, when it becomes difficult to swallow a meal and aspiration occurs, the risk of aspiration pneumonia may increase.
Moreover, even if the meal is completed and nourishment is obtained, if the appearance and taste of the meal itself are not solid, it does not mean that it really wants to eat, and there is a possibility that the meal becomes thin and the willingness to eat is lost.

Patent Document 1 describes a processed food that can be stored at room temperature and can be easily chewed / swallowed by a person with difficulty in chewing / swallowing while containing ingredients that are large enough to cause appetite through vision. In particular,
1) The particle size or long side length of the food material exceeds 15 mm and is 1000 mm or less before and after the enzyme treatment and sealed heat treatment. 2) The food material is the appearance of the material even after the enzyme treatment and sealed heat treatment. 3) It is disclosed that the food material after the enzyme treatment and the sealed heat treatment has a structure that can be evenly crushed only with the tongue.

  In addition, it is described that a liquid is added to the food material in the sealing heat treatment, and the liquid is a seasoning liquid, that is, a jelly-like seasoning liquid having a viscosity of 0.5 Pa · s or more, or a jelly strength of 500 Pa or more. Is disclosed.

  As the jelly-like seasoning liquid, it is possible to use, for example, a seasoning liquid for boiled fish (for miso boiled) or boiled soy sauce, a solution obtained by dissolving deionized water or xanthan gum, or a solution obtained by dissolving deionized water or xanthan gum. It is described.

Japanese Patent Laying-Open No. 2015-159753

  Patent Document 1 stipulates that “the hardness of the food material can be crushed evenly with only the tongue”. When it has such hardness, the food material (for example, when food materials come into contact with each other or when the food material comes into contact with the container by vibration during transportation (especially long distance) in order to distribute processed foods. There was a problem that the shape of the solid food material) collapsed. In particular, in a packaged food distributed at room temperature, if the hardness of the food is below a certain level, the shape of the solid food may be destroyed due to vibration during distribution. When the shape of the solid food material collapses as described above, there is a possibility that the appetite is attenuated due to poor visual appearance at the time of eating.

  Therefore, an object of the present invention is to provide a processed food in a container in which the shape of a solid food is not easily broken during distribution.

  The first characteristic configuration of the processed food in a container according to the present invention for achieving the above object is that a heat-resistant gelling agent that does not soften or dissolve at a predetermined temperature is provided at least at the bottom of the container and has a desired hardness. The solid food is provided with at least a portion immersed in the heat-resistant gelling agent that fixes the position of the solid food.

  According to this configuration, the heat-resistant gelling agent is provided at least at the bottom of the container, and the solid food material having a desired hardness is at least partially immersed in the heat-resistant gelling agent that fixes the position of the solid food material. Therefore, it is easy to maintain the shape of the solid food by preventing misalignment of the solid food. Since the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature (for example, 100 ° C. or less), in the case where the processed food in a container is distributed at room temperature, even when vibration or the like occurs during distribution, The shape of the solid food is unlikely to collapse due to the heat-resistant gelling agent in the solid state.

  Moreover, the heat-resistant gelling agent is maintaining a solid state at the temperature (50 degrees C or less) at the time of eating. Therefore, for example, even when heated in a microwave oven (about 50 to 70 ° C.), the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature, so that the shape of the solid food is reliably maintained by the heat-resistant gelling agent during eating. Can do.

  Therefore, in the processed food in a container of the present invention, not only can it be a processed food in a container in which the shape of solid food does not easily collapse during distribution, but even when people who have difficulty in chewing or have dysphagia eat it, Because of this appearance, it is possible to prevent the appetite from being attenuated.

  The second characteristic configuration of the processed food in a container according to the present invention is that the heat-resistant gelling agent contains a deacylated gellan gum and a calcium solution.

  According to this structure, since a deacylated gellan gum which is a kind of gellan gum which is widely used and a calcium solution such as calcium lactate and calcium chloride can be used, a heat-resistant gelling agent is easily prepared. be able to.

  The third characteristic configuration of the processed food in a container according to the present invention is that the heat-resistant gelling agent contains the deacylated gellan gum in a range of 0.5 to 1.5%.

According to this configuration, in Example 1 described later, an experiment simulating vibration during transportation (particularly long distance) is performed in order to distribute processed food in containers. As shown in Example 1, when the concentration of the deacylated gellan gum in the heat-resistant gelling agent was varied in the range of 0.5 to 1.5%, the concentration of the deacylated gellan gum was When the concentration was within the range, no collapse of the solid food material inside the container was observed.
Therefore, if it was the density | concentration range of the deacylated gellan gum of this structure, it was recognized that it is an effective density | concentration of the deacylated gellan gum which comprises a heat resistant gelatinizer.

  A fourth characteristic configuration of the processed food in a container according to the present invention is that the heat-resistant gelling agent contains calcium lactate as the calcium solution.

  With this configuration, calcium lactate can be used as a readily available calcium solution.

  The fifth characteristic configuration of the processed food in a container according to the present invention is that the heat-resistant gelling agent has a hardness of 5000 to 20000 Pa.

  According to this configuration, when the processed food in a container is distributed at room temperature, even if vibration or the like occurs during distribution, the position of the solid food material is shifted by the heat-resistant gelling agent having the hardness range. This prevents the shape of the solid food from collapsing.

  A sixth characteristic configuration of the processed food in a container according to the present invention is that the predetermined temperature is 100 ° C. or less.

  According to this configuration, for example, even when the processed food in a container is heated (about 50 to 70 ° C.) with a microwave oven or the like before eating, if the predetermined temperature is 100 ° C. or less, the heat-resistant gelling agent Does not soften or dissolve because it is below a predetermined temperature of 100 ° C. Therefore, the shape of the solid food can be reliably maintained by the heat-resistant gelling agent at the time of eating.

  A seventh characteristic configuration of the processed food in a container according to the present invention is that the solid food has a hardness softened by a softening treatment.

  According to this configuration, the solid food material is softened by a softening process of a predetermined enzyme treatment (for example, freeze impregnation method, etc.), so that the food is processed so that it does not lose its shape while retaining its original appearance. Can have hardness.

  The eighth characteristic configuration of the processed food in a container according to the present invention is that the thickness of the heat-resistant gelling agent provided at the bottom of the container is 1 to 5 mm.

  According to this structure, it can comprise so that at least one part of a solid foodstuff may be immersed in the heat resistant gelling agent which fixes the position of a solid foodstuff.

The ninth characteristic configuration of the processed food in a container according to the present invention is that it has received a heating history with an F ₀ value of 3.1 or more.

  According to this structure, the sterilization of the grade which can be equal to normal temperature circulation can be performed.

  The method for producing processed food in a container according to the present invention includes a food softening step for softening a solid food by softening treatment, a solid food containing step for containing a solid food having a desired hardness in the food softening step in a container, A heat-resistant gel that fills at least the bottom of the container with the heat-resistant gelling agent so that at least a part of the solid food contained in the container is immersed in a heat-resistant gelling agent that does not soften or dissolve at a predetermined temperature. And a filling agent filling step.

  According to this configuration, the heat-resistant gelling agent is filled in at least the bottom of the container, and the solid food having a desired hardness is at least partially immersed in the heat-resistant gelling agent that fixes the position of the solid food. Since it manufactures, it becomes easy to maintain the shape of a solid foodstuff by preventing position shift etc. of a solid foodstuff beforehand. Since the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature (for example, 100 ° C. or less), in the case where the processed food in a container is distributed at room temperature, even when vibration or the like occurs during distribution, It can be set as the manufacturing method of the processed food with a container which prevents the position shift of a solid foodstuff beforehand with the heat-resistant gelling agent which is a solid state, and the shape of a solid foodstuff becomes difficult to collapse.

  Moreover, the heat-resistant gelling agent is maintaining a solid state at the temperature (50 degrees C or less) at the time of eating. Therefore, for example, even when heated in a microwave oven (about 50 to 70 ° C.), the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature, so that the shape of the solid food is reliably maintained by the heat-resistant gelling agent during eating. It can be set as the manufacturing method of the containered processed food which can be.

  Therefore, in the method for producing a processed food in a container according to the present invention, not only can the manufacturing method of the processed food in a container that does not easily cause the shape of the solid food to collapse during distribution, but also people who have difficulty in chewing or have dysphagia eat it. Even so, since it looks solid, it can be a method for producing a processed food in a container that can prevent the appetite from being attenuated.

It is sectional drawing which shows the processed food with a container of this invention. It is the figure which showed the outline | summary of the manufacturing method of the containerized processed food of this invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
As shown in FIG. 1, the processed food in a container according to the present invention is provided with a heat-resistant gelling agent 1 that does not soften or dissolve at a predetermined temperature at least at the bottom 11 of the container 10, and has a desired hardness. 2 is at least partially immersed in the heat-resistant gelling agent 1 that fixes the position of the solid food material 2.

  The heat-resistant gelling agent 1 is not particularly limited as long as it has heat resistance. The heat-resistant gelling agent 1 of the present invention does not soften or dissolve after gel formation at a predetermined temperature, for example, 100 ° C. or lower, while it softens or dissolves at 121 ° C. or higher, which is the normal retort sterilization temperature. Can be used. That is, the heat-resistant gelling agent 1 used in the present invention does not soften or dissolve at the first predetermined temperature (100 ° C. or lower) and is heated at the second predetermined temperature (for example, 121 ° C. or higher) higher than the first predetermined temperature. What is sometimes softened or dissolved may be used. When the heat-resistant gelling agent 1 is heated in a microwave oven, since it is about 50 to 70 ° C., since the heat-resistant gelling agent 1 is the first predetermined temperature (100 ° C. or lower), it does not soften or dissolve, The shape of the solid food material can be reliably maintained by the heat-resistant gelling agent 1 at the time of eating.

  The container 10 may be any molded container that has heat resistance because it is heat sterilized at a high temperature, can be distributed at room temperature, has a barrier property to block oxygen gas, and has a sealing property and a practical strength. If it is a container-like aspect, what is necessary is just to comprise so that the plastic film 12 can be sealed, for example using a heat seal. Such a container 10 is produced by laminating a synthetic resin such as polypropylene on the food side and polyester (PET) on the outside and an oxygen barrier material. Although the volume of the container 10 is not specifically limited, it is easy to handle in the case of retort sterilization if it is about 200-600 mL.

  When the container 10 is filled with gas, the gas to be filled may be air, an inert gas such as nitrogen gas, or a mixed gas of nitrogen and carbon dioxide. Such a gas is filled into the container 10 from a gas supply device via a syringe or the like. In this case, the oxygen concentration inside the container 10 may be 1% or less.

  In the processed food in a container of the present invention, the heat-resistant gelling agent 1 is provided on at least the bottom 11 of the container 10. That is, the heat-resistant gelling agent 1 may be filled in a form having a certain thickness from the bottom 11 of the container 10. “Some degree of thickness” generally depends on the volume / size of the container 10 or the size of the solid food material 2, but is generally 1 to 10 mm, preferably 1 to 5 mm, more preferably from the bottom 11 of the container 10. What is necessary is just to fill the heat-resistant gelling agent 1 with a thickness of about 2 to 3 mm. This thickness may be adjusted so that at least a part of the solid food material is immersed in the heat-resistant gelling agent 1 that fixes the position of the solid food material 2.

  For example, the heat-resistant gelling agent 1 may be 50% or less of the volume of the total solid food material 2 or 15% or less of the volume of the container 10. If the heat-resistant gelling agent 1 is 50% or less of the volume of the total solid food 2 or 15% or less of the volume of the container 10, the heat-resistant gelling agent 1 and the solid food 2 are put in a container with an appropriate balance. 10 can be accommodated.

  As the heat-resistant gelling agent 1 having such heat resistance, gellan gum, pectin, heat-resistant agar or the like can be used, but is not limited thereto. This embodiment demonstrates the case where gellan gum is used.

  Gellan gum used in the present invention is a polysaccharide produced by Sphingomonas elodea and is mainly used as a thickening stabilizer in foods and cosmetics. The above-mentioned bacteria are inoculated into a liquid medium, cultured aseptically, and the sticky material produced outside the cells is collected from the culture solution, and then dried and pulverized to produce a powder. Gellan gum includes deacylated gellan gum and native gellan gum. Deacylated gellan gum (deacylated gellan gum) removes (deacylated) glyceryl and acetyl groups in the process of separating mucilage. Collected. Deacylated gellan gum is used in various foods such as dessert jelly, jam-like foods and fillings. On the other hand, native gellan gum is recovered without processing. In the present invention, deacylated gellan gum is preferred from the viewpoint of gelation.

  The deacylated gellan gum contained in the heat-resistant gelling agent 1 is 0.5 to 1.5%, preferably 0.75 to 1%. Deacylated gellan gum is available under the trade name “Gelmate KA” (Dainippon Pharmaceutical Co., Ltd.).

  When gellan gum is used as the heat-resistant gelling agent 1, a calcium solution is preferably added to the jelly solution. Gellan gum forms a very heat-resistant gel in the presence of divalent cations. The calcium solution may be an aqueous solution containing calcium salts such as calcium lactate, calcium chloride, calcium carbonate, calcium citrate, and calcium phosphate. In the present embodiment, a case where a calcium lactate solution is used as the calcium solution will be described. The calcium lactate solution can form a uniform gel by reaction with deacylated gellan gum.

  The calcium lactate solution is preferably, for example, 50 to 75% of the gel concentration. Since the gelling agent and calcium react to form a gel, the amount of calcium added depends on the gel concentration.

In addition to the gellan gum and calcium solution described above, for example, carrageenan, locust bean gum, xanthan gum, sodium alginate, tara gum, guar gum and the like may be mixed in the heat-resistant gelling agent 1. By adding these, the heat-resistant gelling agent 1 which is rich in elasticity and has a good mouthfeel can be obtained. What is necessary is just to add these about 0.05 weight%-2.0 weight% with respect to the heat resistant gelatinizer 1. FIG.
In addition to heat-resistant gelling agents, sugars such as sucrose and trehalose, sugar alcohols such as sorbitol, colorants, pulp, fruit juice, organic acids such as citric acid and ascorbic acid, or salts thereof, or oxidation of tocopherols, etc. An inhibitor or the like may be added.

  The heat-resistant gelling agent 1 used in the container-processed food of the present invention is for fixing the position of the solid food material, but by adding the above sugars, pulp, juice, etc., heat resistance The gelling agent 1 itself can also be eaten. Even when the saccharides, pulp, fruit juice and the like are not added, the heat-resistant gelling agent 1 can be eaten.

The hardness of the heat-resistant gelling agent 1 is preferably 5000 to 20000 Pa. By having such hardness, when the processed food in a container is circulated at room temperature, the solid food 2 can be obtained by the heat-resistant gelling agent having the hardness range even when vibration or the like occurs during distribution. Therefore, the shape of the solid food material 2 is not easily broken.
In the case of distributing packaged processed food at room temperature, sterilization enough to withstand normal temperature distribution, i.e. constant in the constant temperature and good F ₀ value of F ₀ value is under 3.1 or more heating history This is the heating time (minutes) required to kill a concentration of microorganisms, and is usually the heating lethal time at 121.1 ° C.

  The processed food in a container of the present invention is filled with a solid food material having a desired hardness. In the present specification, the “solid food having a desired hardness” means that the food material does not lose its shape even after being filled in a container, and maintains the appearance of the food material. It has a solid appearance. Furthermore, even when a user who has difficulty chewing or swallowing has opened a container by heating with a microwave or the like immediately before a meal, the food material has not lost its shape, and the food The appearance of the material is maintained.

  In the processed food in a container according to the present invention, the heat-resistant gelling agent is provided at least at the bottom of the container, and the solid food having a desired hardness is at least partially in the heat-resistant gelling agent that fixes the position of the solid food. Since it is immersed, it is easy to maintain the shape of the solid food by preventing misalignment of the solid food. The heat-resistant gelling agent does not soften or dissolve at a predetermined temperature (100 ° C. or lower in the present embodiment), and therefore, when the processed food in a container is distributed at room temperature, it is a case where vibration or the like occurs during distribution. However, the shape of the solid food material is not easily broken by the heat-resistant gelling agent which is in a solid state.

  Moreover, the heat-resistant gelling agent is maintaining a solid state at the temperature (50 degrees C or less) at the time of eating. Therefore, for example, even when heated in a microwave oven (about 50 to 70 ° C.), the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature, so that the shape of the solid food is reliably maintained by the heat-resistant gelling agent during eating. Can do.

  Therefore, in the processed food in a container of the present invention, not only can it be a processed food in a container in which the shape of solid food does not easily collapse during distribution, but even when people who have difficulty in chewing or have dysphagia eat it, Because of this appearance, it is possible to prevent the appetite from being attenuated.

  The solid food material has a hardness softened by a softening treatment such as a predetermined enzyme treatment or a freeze impregnation method. The solid food material softened by such a softening treatment is a solid state that maintains the appearance of the food material, and is processed so as to be soft without breaking the shape.

  As the enzyme treatment, for example, an enzyme soaking method or a freeze impregnation method may be applied as a known enzyme treatment. The enzyme soaking method is a technique in which an optimal enzyme is selected for each food material and permeates while changing the pressure. The enzyme soaking method can be processed so that the shape does not collapse while leaving the food texture unique to the food material.

  The freeze impregnation method is a technique for rapidly introducing an enzyme, a seasoning or the like into a food, using two steps of a freeze / thaw operation step and a decompression operation step as basic steps. In the freezing and thawing operation process, the food material expands and loosens by generating ice crystals inside the food material. In the decompression operation step, the air inside the food material is expanded, the enzyme solution and air are replaced when the normal pressure is restored, and the enzyme is introduced into the food material. The loosening of the tissue during the freezing / thawing operation process increases the enzyme introduction speed in the decompression operation process. In this method, the time difference between the enzyme reaction between the food surface and the central portion can be eliminated by rapidly introducing the enzyme into the food material.

  The shape of the solid food material is not particularly limited, and may be a shape using the original food material as it is, or may be cut into an appropriate size. However, in view of the efficiency of the softening treatment and the like, the thickness of the solid food material is preferably 10 mm or less.

The solid food is not particularly limited, and may be any known solid food such as vegetables such as burdock, lotus root and carrot, meat such as beef and chicken, and seafood. These solid food materials may have a hardness of 5.0 × 10 ⁵ N / m ² (corresponding to category 1 of the universal design food standard) or less by the softening treatment. With this hardness, not only can it be processed food in a container where the shape of the solid food does not easily collapse during distribution, but it also has a healthy appearance even when eaten by people with difficulty in chewing or dysphagia The appetite can be prevented from decaying.

  As described above, the container 10 contains the heat-resistant gelling agent 1 and the solid food material 2, and may be filled with gas as necessary. Moreover, you may accommodate the pouch container for seasoning of the solid foodstuff 2 as needed. The seasoning pouch container may be, for example, a commercially available seasoning liquid as it is or diluted, and as a seasoning such as spices such as soup stock, sugar, salt, vinegar, soy sauce, miso, miso, curry etc. Also good.

Below, the manufacturing method of the containerized processed food is demonstrated (FIG. 2).
That is, the manufacturing method of the said processed food in a container is the foodstuff softening process A which softens a solid foodstuff by a softening process, and the solid foodstuff accommodation process which accommodates the solid foodstuff 2 which has desired hardness in the foodstuff softening process A in the container 10. B and at least the bottom 11 of the container 10 so that at least a part of the solid food 2 contained in the container 10 is immersed in the heat-resistant gelling agent 1 that does not soften or dissolve at a predetermined temperature. And a heat-resistant gelling agent filling step C to be filled.

  At this time, after the heat resistant gelling agent filling step C, a sealing step D for sealing the plastic film 12 using a heat seal may be added.

  The order of the solid food containing step B for containing the solid food 2 in the container 10 and the heat resistant gelling agent filling step C for filling the container 10 with the heat resistant gelling agent 1 may be interchanged.

[Example 1]
Examples of the present invention will be described.
Commercial burdock was used as a solid food. Burdocks were cut into 5 mm thicknesses, heated at 100 ° C. for 5 minutes, and then cooled in running water. After draining water, the food material softening process A was performed by the freeze impregnation method.

That is, it was frozen at −20 ° C. overnight, immersed in a 1% hemicellulase (trade name: hemicellulase “Amano” (manufactured by Amano Enzyme)) solution and thawed. After performing a reduced pressure treatment of −98 kPa, reaction was performed at 5 ° C. for 18 hours to obtain a burdock softened to 2.0 × 10 ⁴ N / m ² or less (the burdock used in the following examples was the same except for the thickness) Manufactured).

  The heat-resistant gelling agent 1 is obtained by changing various concentrations within the range of 0.5 to 1.5% and dissolving deacylated gellan gum (trade name: Gelmate KA (manufactured by Dainippon Pharmaceutical)) in ion-exchanged water by heating. It was prepared by adding calcium lactate in an amount of 70% of the gel concentration. At this time, the hardness of the heat resistant gelling agent 1 became 5000-20000 Pa by changing the density | concentration of a deacylated gellan gum variously.

  10 g of the softened burdock produced by the food material softening process A is filled in a cylindrical container 10 having a diameter of 85 mm and a height of 13 mm (solid food containing process B), and the thickness of the heat-resistant gelling agent 1 from the bottom of the container is 1 Various changes were made so as to obtain a thickness of ˜5 mm (heat resistant gelling agent filling step C). After the plastic film 12 is sealed using a heat seal (sealing step D), a retort sterilization treatment is performed at 121 ° C. for 10 minutes under an isobaric condition so that the container 10 is not ruptured, and then cooled to 40 ° C. or lower. . At this time, the heat-resistant gelling agent 1 softens or dissolves at a temperature of 121 ° C., but by cooling to 40 ° C., the heat-resistant gelling agent 1 becomes hardened without being softened or dissolved. At this time, at least a part of the softened burdock was immersed in the heat-resistant gelling agent 1.

  The sample after the retort sterilization treatment was shaken for 5 minutes at an acceleration of 0.7 G, and the collapse of the softened burdock was visually confirmed. Even at 1 mm, the collapse of the softened burdock was not observed. Furthermore, no disintegration was observed even when the gel concentration of the deacylated gellan gum was 1.5% and the thickness was 5 mm.

  The shaking process for 5 minutes at an acceleration of 0.7 G is an experiment simulating vibration during transportation (especially long distance) in order to distribute the processed food in a container. Therefore, according to this embodiment, even when transporting the processed food in a container according to the present invention, especially during long-distance transportation, misalignment of the softened burdock is prevented in advance, and the shape of the solid food material is unlikely to collapse during distribution. It was accepted.

[Example 2]
Using a sample using the same softened burdock, heat-resistant gelling agent 1 and container 10 used in Example 1, 15 mL of water assuming a seasoning liquid was filled, and 750 W, 20 in a commercially available microwave oven When heating was performed for 2 seconds, a gel having a gel thickness of 1 mm peeled off from the container 10 with slight vibration regardless of the gel concentration (deacylated gellan gum: 0.5 to 1.5%). On the other hand, peeling did not occur when the gel thickness was 3 mm or more.

Example 3
After filling softened burdock with a thickness of 5 mm, 7.5 mm, and 10 mm into cylindrical containers 10 with a diameter of 85 mm and a height of 13 mm, respectively, 10, 20, and 30 g, 0.54% calcium lactate (gel concentration in each container 10) 0.75% deacylated gellan gum solution containing 70% of the total amount of 1), and filled so that the thickness from the bottom of the container 10 is 1, 3, 5 mm. After performing retort sterilization similar to that in Example 1, the mixture was shaken at an acceleration of 0.7 G for 5 minutes, and the collapse of the softened burdock was visually confirmed. As a result, no collapse was observed even when the thickness of the softened burdock was 5 to 10 mm.
Similar results were obtained even when the concentration of the deacylated gellan gum solution was 1% and when the calcium lactate concentration was 50 to 75% of the gel concentration (results not shown). ).
The hardness of the heat-resistant gelling agent 1 when the concentration of the deacylated gellan gum solution is 0.75% is 12000 Pa, and the hardness of the heat-resistant gelling agent 1 when the concentration of the deacylated gellan gum solution is 1% is 16000 Pa.

Example 4
The said Examples 1-3 demonstrated the case where the heat resistant gelatinizer filling process was performed after performing the solid foodstuff accommodation process. A present Example demonstrates the case where a solid foodstuff accommodation process is performed after performing a heat resistant gelatinizer filling process.

  In a pyramid-shaped container 10 having a vertical and horizontal sides of a lower base of 90 mm, an upper base of 95 mm, and a height of 23 mm, a 0.75% deacylated gellan gum solution containing 0.54% calcium lactate has a thickness from the bottom of the container 10. It filled so that it might become 3 mm (heat-resistant gelling agent filling process). After the gel hardened, 10 g of softened burdock having a thickness of 5 mm was filled (solid food containing step), and the plastic film 12 was sealed using a heat seal. After performing retort sterilization similar to that in Example 1, the mixture was shaken at an acceleration of 0.7 G for 5 minutes, and the collapse of the softened burdock was visually confirmed. As a result, since the softened burdock was almost completely immersed in the heat-resistant gelling agent 1, the softened burdock was not disintegrated.

  INDUSTRIAL APPLICABILITY The present invention can be used for a packaged processed food having a heat-resistant gelling agent and a solid food material having a desired hardness, and a method for producing a packaged processed food.

DESCRIPTION OF SYMBOLS 1 Heat resistant gelling agent 2 Solid foodstuff 10 Container 11 Bottom part A Foodstuff softening process B Solid foodstuff accommodation process C Heat resistant gelling agent filling process

Claims (10)

A heat-resistant gelling agent that does not soften or dissolve at a predetermined temperature is provided at least at the bottom of the container;
Processed food in a container in which a solid food material having a desired hardness is at least partially immersed in the heat-resistant gelling agent that fixes the position of the solid food material.   The packaged processed food according to claim 1, wherein the heat-resistant gelling agent comprises a deacylated gellan gum and a calcium solution.   The packaged processed food according to claim 2, wherein the heat-resistant gelling agent contains the deacylated gellan gum in a range of 0.5 to 1.5%.   The processed food in a container according to claim 2 or 3, wherein the heat-resistant gelling agent contains calcium lactate as the calcium solution.   The processed food in a container according to any one of claims 1 to 4, wherein the heat-resistant gelling agent has a hardness of 5000 to 20000 Pa.   The said predetermined temperature is 100 degrees C or less, The processed food in a container as described in any one of Claims 1-5.   The packaged processed food according to any one of claims 1 to 6, wherein the solid food material has a hardness softened by a softening treatment.   The packaged processed food according to any one of claims 1 to 7, wherein the heat-resistant gelling agent provided at the bottom of the container has a thickness of 1 to 5 mm. Containers processed food according to any one of claims 1 to 8 F ₀ value is under 3.1 or more heating history. A food softening process for softening a solid food by a softening treatment;
A solid food containing step of containing a solid food having a desired hardness in a container in the food softening step;
A heat-resistant gel that fills at least the bottom of the container with the heat-resistant gelling agent so that at least a part of the solid food contained in the container is immersed in a heat-resistant gelling agent that does not soften or dissolve at a predetermined temperature. A method for producing a processed food in a container, comprising: an agent filling step.

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