JP2018198541A - Method for producing packed composite food - Google Patents

Abstract

To provide a method for producing a packed composite food capable of having a good flavor even after sterilization treatment and being preserved for a long period.SOLUTION: In a method for producing a packed composite food in which a liquid food and a solid food are subjected to UHT sterilization treatment respectively by different methods and in which they are then put together and packaged in a container, the liquid food is subjected to the sterilization treatment by means of a Joule heating type sterilization device or a direct heating type sterilization device, and the solid food is subjected to the sterilization treatment by means of a sterilization device in which it is subjected to steaming sterilization treatment after vacuum deaeration.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a containerized composite food.

  So-called chilled foods that are refrigerated and stored at low temperatures such as 0 to 15 ° C. are difficult to control for microorganisms compared to frozen foods, and thus have been considered to be difficult to store for a long period of time and have poor versatility. As a microbial control method of chilled food that can be stored for a long time, which is also referred to as long-life chilled food, for example, retort sterilization (Patent Document 1) that sterilizes the container filled with food using a bacteriostatic agent is used. All had the problem that the flavor of food deteriorated.

JP-A-3-39057

  An object of this invention is to provide the manufacturing method of the composite food with a container which has favorable flavor and can be preserve | saved for a long time even after sterilization treatment.

  In the method for producing a packaged composite food containing liquid food and solid food, the present inventors perform ultra-high temperature heat treatment (UHT) sterilization treatment with a Joule heating type sterilization device or a direct heating type sterilization device, and vacuum degassing. When solid food is UHT sterilized with a sterilizer that performs steam sterilization after cooking, it is found that even after sterilization, a composite food with a container that can be stored for a long period of time can be obtained. It came to do.

That is, the present invention provides the following [1] to [3].
[1] A method for producing a composite food in a container, in which a liquid food and a solid food are UHT sterilized by different methods, and then the solid food and the liquid food are combined and packaged in a container.
Liquid food sterilization is performed using a Joule heating sterilizer or direct heating sterilizer,
Sterilization of solid food is performed using a sterilizer that performs steam sterilization after vacuum deaeration.
Method.
[2] The method according to [1] above, wherein the composite food in a container is a food that can be stored at 0 to 15 ° C.
[3] The method of [2] above, wherein the composite food in a container is a food that can be stored at 0 to 15 ° C. for at least 30 days.

  According to the production method of the present invention, a composite food in a container having a good flavor and capable of long-term storage even after sterilization is obtained.

  The liquid food in the present invention includes all liquid edible foods regardless of the form such as liquid, solution, slurry, dispersion, oil system, water system and emulsion. In addition, not only the final product but also a food or raw material that exhibits a fluid liquid state in the middle of processing of an intermediate product or the like is included. The liquid food may be before heat treatment or after heat treatment.

  Examples of liquid foods include edible oils and fats such as olive oil, salad oil, butter and margarine, and solids in oils and fats (sugar, cacao mass, tea leaves, powdered milk, freeze-dried foods, dried cheese products, various dry powders, various spices, etc. ) Dispersed slurry liquids, oil-based creams, starch syrups made of various sugars, and solutions in which thickening polysaccharides (agar, carrageenan, guar gum, xanthan gum, tamarind gum, pectin, etc.) are dissolved, soy sauce, miso, etc. Examples include fermented seasonings, food extracts such as coffee and tea extracts, alcoholic beverages such as brandy, rum, distilled liquor, and liqueur, beverages such as fruit juice, juice, milk, and cocoa, condensed milk, yogurt, and fresh cream. It is done. In addition, flavors, sweeteners, acidulants, colorants, emulsifiers, vitamins, minerals, etc. are added as appropriate according to the purpose such as increasing nutritional value, imparting flavor and fragrance, and coloring. May be. Liquid foods include processed foods such as curry sauce, meat sauce, white sauce, demiglace sauce, tomato sauce, grilled meat sauce, and soups such as consomme soup, potage soup and miso soup. included.

Since the production method of the present invention has little influence on the color of the liquid food by the sterilization treatment, when the liquid food is a dairy product, browning due to the sterilization treatment can be suppressed, which is more preferable. Dairy products are raw milk (raw milk), milk, whole milk, skim milk, ingredient-adjusted milk, processed milk, concentrated milk, liquid food, nutritional food, cream, yogurt mix, ice cream mix and whey Liquid, such as white sauce, cream sauce and cream stew, which may be before heat treatment or after heat treatment. The ratio of the milk component contained in the dairy product is not particularly limited, but the upper limit of the milk protein content is 10% by weight or less, preferably 8% by weight or less, more preferably 5% by weight or less, and further preferably 3% by weight or less. And the upper limit of the lactose content is 12% by weight or less, preferably 9% by weight or less, more preferably 6% by weight or less, and even more preferably 4% by weight or less, the effect of inhibiting browning change by the production method of the present invention. Is preferable because it is prominently shown. In this case, the lower limit of the milk protein content and the lower limit of the lactose content may be 0.01% by weight, 0.1% by weight, or 0.5% by weight.
The influence on the color of the liquid food can be evaluated by, for example, color difference measurement. The color difference measurement is a measurement for quantitatively evaluating the color difference between the measurement sample and the standard sample. The difference in color between the measurement sample and the standard sample is smaller as the absolute value of the color difference is smaller, and is larger as the absolute value of the color difference is larger. The color difference measurement can be performed using, for example, a spectrocolorimeter CM-5 (manufactured by Konica Minolta).

The production method of the present invention can provide a composite food that has a good flavor and can be stored for a long time even when a viscous liquid food is used. The viscosity of the liquid food can be measured with a B-type viscometer (for example, VISCO METER-TV-10, Toki Sangyo Co., Ltd.). Specifically, a sample (specimen): 250 mL was filled into a beaker (a circular shape having a bottom surface of 7 cm in diameter, a cylindrical body, a volume: 300 mL) at 70 ° C. 4 (Toki Sangyo Co., Ltd.) can be used, and the rotor can be rotated (12 rpm, 30 seconds) for measurement. When the viscosity is measured by a method other than the above, which is measured with a B-type viscometer, it can be converted by adjusting with the difference in the measured value of the viscosity measured with the B-type viscometer.
The viscosity of the liquid food before sterilization measured at 70 ° C. with a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.) is preferably 100 to 20,000 mPa · s. The lower limit of the viscosity of the liquid food before sterilization measured by the above measurement method may be 500 mPa · s, 2,000 mPa · s, 3,000 mPa · s, 5,000 mPa · s. s, or 8,000 mPa · s. The upper limit of the viscosity of the liquid food before sterilization measured by the above measurement method may be 15,000 mPa · s, 13,000 mPa · s, or 11,000 mPa · s. The viscosity of the liquid food after sterilization is preferably as small as possible compared with the viscosity before sterilization. For example, the viscosity of a liquid food after sterilization may vary up to ± 70% compared to the viscosity before sterilization, and may vary up to ± 80%.

  Although the adjustment method of the viscosity of liquid food is not specifically limited, For example, a viscosity can be adjusted by including a thickener in liquid food. As the thickener, a thickener generally used in the production of foods such as carrageenan, gum arabic, tragacanth gum, karaya gum, gati gum, pectin, larch gum, locust bean gum, guar gum, psyllium seed gum, quince seed gum, agar, Examples include alginic acid, fareselelan, xanthan gum, potato starch, katsu starch, tapioca starch, gelatin, casein, albumin, soy protein, carboxymethyl cellulose, methyl cellulose, crystalline cellulose, sodium alginate, pregelatinized starch and sodium starch phosphate.

  The solid food in the present invention is a food having a certain shape and volume, for example, beans such as soybeans, green peas, green beans, chickpeas, cereals such as corn, wheat, rice, and the like, flakes, puffs, Rice flakes, corn flakes, puffed rice, puffed wheat processed into shoe strings, etc .; vegetables such as carrot, potato, onion, broccoli, eggplant, pumpkin, cabbage, fruits such as orange, strawberry, apple, almond, cashew nut Nuts such as mushrooms, mushrooms such as shiitake mushrooms, seaweed such as seaweed, kelp, hijiki, meat such as beef, pork and chicken, and seafood such as tuna, mackerel, shrimp, octopus, clams and tuna . In addition, flavors, sweeteners, acidulants, colorants, emulsifiers, vitamins, minerals, etc. are added as appropriate according to the purpose such as increasing nutritional value, imparting flavor and fragrance, and coloring. May be. In addition, for solid food, processed foods such as bread, pasta, udon, pizza dough, harsame, diced onion, boiled broccoli, dried strawberry, minced meat, bacon Also included are navels and the like. The solid food may be before heat treatment or after heat treatment.

  The thickness of the solid food is not particularly limited, but is preferably 5 to 10 mm because the effect of sterilization using a sterilizer that performs steam sterilization after vacuum deaeration is high.

  The composite food in the present invention is a food containing the above-described liquid food and solid food, and the liquid food and the solid food may be contained in an equal amount, regardless of whether the liquid food or the solid food is the main component. Examples of the composite food include stew, gratin, doria, pasta and pasta sauce, curry, potov, oden, miso soup with vegetables, miso soup and Chinese rice bowl.

  In the production method of the present invention, the sterilization treatment of the liquid food is performed using a Joule heating sterilizer or a direct heating sterilizer. The Joule heating type sterilizer is an apparatus that directly heats an object by energization. For example, the Joule type sterilization device (manufactured by Nisaka Manufacturing Co., Ltd.), the Joule heating type sterilization device (made by Iwai Kikai Kogyo Co., Ltd.) Frontier Engineering Co., Ltd.). The direct heating sterilizer is an apparatus that directly heats an object with steam, and examples thereof include a spin injection sterilizer, a steam injection sterilizer, and a steam infusion sterilizer. Specifically, for example, a spin Examples thereof include an injection sterilizer (manufactured by Nisaka Manufacturing Co., Ltd.), an infusion system (manufactured by Iwai Kikai Kogyo Co., Ltd.), and an injection system (manufactured by Iwai Kikai Kogyo Co., Ltd.).

  The sterilization temperature when liquid food is sterilized using a Joule heating sterilizer is not particularly limited, but may be, for example, 70 to 150 ° C or 90 to 140 ° C. When the viscosity of the liquid food is 100 to 20,000 mPa · s, 100 to 150 ° C. is preferable.

  The sterilization time when liquid food is sterilized using a Joule heating sterilizer is not particularly limited, but may be, for example, 1 second to 3 minutes, or 1 second to 2 minutes. When the viscosity of the liquid food is 100 to 20,000 mPa · s, 100 to 150 ° C. is preferable.

  Although the sterilization temperature in the case of sterilizing liquid food using a direct heating sterilizer is not particularly limited, it may be, for example, 70 to 150 ° C or 90 to 140 ° C. When the direct heating sterilizer is a spin-jet sterilizer, the sterilization temperature is preferably 70 to 150 ° C. When the viscosity of the liquid food is 100 to 20,000 mPa · s, 100 to 150 ° C. is preferable.

  The sterilization time when liquid food is sterilized using a direct heating sterilizer is not particularly limited, but may be, for example, 70 to 150 ° C or 90 to 140 ° C. The sterilization treatment time when the direct heating sterilizer is a spin-jet sterilizer is preferably 70 to 150 ° C. When the viscosity of the liquid food is 100 to 20,000 mPa · s, 100 to 150 ° C. is preferable.

  In the production method of the present invention, the sterilization treatment of the solid food is performed using a sterilization device that performs the steaming sterilization treatment after the vacuum degassing among the pressure heating sterilization devices. The vacuum degassing is, for example, 30 torr, and the steaming sterilization process includes, for example, a process in which the object is accommodated in a kettle of the apparatus and the object is directly heated by high-temperature steam. Examples of such a sterilizer include a short-time cooking sterilizer (manufactured by Nisaka Seisakusho).

  Although the sterilization temperature in the case of performing UHT sterilization processing of solid food using a sterilization device that performs steam sterilization processing after vacuum deaeration is not particularly limited, for example, the temperature of steam used for heating is 100 to 150 ° C. It may be 110 to 140 ° C.

  The sterilization processing time in the sterilization processing of the solid food is not particularly limited. For example, the time from the end of the decompression degassing of the apparatus to the start of temperature reduction may be 30 seconds to 10 minutes, and 1 to 6 minutes. Good.

  The liquid food and the solid food are each subjected to UHT sterilization by different methods, and then packaged together in a container. Packaging means filling liquid containers and solid foods into containers and sealing them. For example, the packaging may be performed in an aseptic environment from filling to sealing of liquid food and solid food, or may be sealed after secondary sterilization after filling the container with liquid food and solid food. Secondary sterilization may be performed, for example, by sterilization using a retort sterilizer as long as the sterilization strength of the liquid portion is 95 ° C.-1.5 minutes or more. Examples of the bactericidal strength equivalent to a sterilizing strength of 95 ° C.-1.5 minutes include 85 ° C.-15 minutes and 105 ° C.-0.15 minutes. That is, 80 ° C.-48 minutes to 90 ° C.-4.8 minutes, 90 ° C.-4.8 minutes to 100 ° C.-0.48 minutes, or 100 ° C.-0.48 minutes to 110 ° C.-0.05 minutes. It may be done by doing.

  The container can be appropriately selected in consideration of the type of the composite food and the like, and examples thereof include metal containers, plastic cups and trays, and pouches.

  The container-containing composite food of the present invention is a food that can be chilled and is preferably stored at 0 to 15 ° C., for example.

  The container-containing composite food of the present invention is a food that can be stored in a chilled state for a long period of time. For example, it is preferably storable at 0 to 15 ° C. for at least 115 days, 100 days, 60 days, 45 days, or 30 days. . The lower limit of storage temperature may be 4 degreeC, 5 degreeC, or 6 degreeC, for example. The upper limit of the storage temperature is 15 ° C.

  Whether or not it can be stored can be appropriately determined by those skilled in the art depending on the type of the composite food. For example, the microbiological storage stability of the composite food can be measured over time, and a period during which quality can be guaranteed is set based on the result, and this period can be set as the storage period of the composite food. The storable period can be represented by, for example, the expiration date and the expiration date.

  The production method of the present invention is carried out on an industrial scale. The industrial scale includes, for example, producing 40 to 1,000 kg or 100 to 1,000 kg of composite food in 30 minutes to 1 hour.

[Example 1 Sterilization Treatment of Liquid Food]
A white sauce was prepared according to the formulation shown in Table 1 below. The viscosity was measured using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.) at 70 ° C. and 12 rpm / 30 seconds.

  The prepared white sauce 40 kg was sterilized at 140 ° C. for 3 seconds using a spin-jet sterilizer (manufactured by Nisaka Manufacturing Co., Ltd.). As a comparative example, the white sauce of Example 1 was sterilized at 121 ° C. for 4 minutes using a retort sterilizer (manufactured by Toyo Seikan). Table 2 shows the results of evaluating the physical properties of each white sauce after the sterilization treatment. The color difference measurement was performed using a spectrocolorimeter CM-5 (manufactured by Konica Minolta).

  In Example 1, both the flavor and color change due to the sterilization treatment were both small and good. On the other hand, in Comparative Example 1, a burning odor was recognized in flavor, and the browning was also progressing.

  Table 3 shows sensory evaluation results obtained by feeding Example 1 and Comparative Example 1 to five skilled panelists. The numerical values in Table 3 are the average values of the scores evaluated in five stages of 1 to 5, and the higher the score, the higher the score of the evaluation item.

  Example 1 was excellent in flavor and color tone retention, and the overall evaluation was high. On the other hand, in Comparative Example 1, flavor evaluation and color fading occurred, and the overall evaluation was low.

[Example 2 Sterilization Treatment of Solid Food]
Various solid foods were sterilized using a short-time cooking sterilizer (manufactured by Nisaka Seisakusho). Table 4 shows the conditions and results of the sterilization treatment. The heating time means the time from the end of the decompression degassing to the start of temperature reduction.

  As shown in Table 4, sterilization using a sterilizer that performs steam sterilization after vacuum deaeration is effective for various solid foods, and is particularly excellent in maintaining the texture.

[Example 3 Production and storage evaluation of compound food]
A cream sauce was prepared according to the formulation shown in Table 5 below. The viscosity was measured using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.) at 70 ° C. and 12 rpm / 30 seconds.

  40 kg of the prepared cream sauce was sterilized at 130 ° C. for 10 seconds using a spin-jet sterilizer (manufactured by Nisaka Seisakusho).

  Under the conditions shown in Table 6 below, vegetables (carrots, potatoes, onions) and chicken breasts were sterilized using a short-time cooking sterilizer (manufactured by Nisaka Seisakusho).

  Two containers (size: diameter 140 mm, height 3.7 mm, material: ramicon cup (EVOH 4 wt%)) were each filled with sterilized vegetables (carrot 19 g, potato 40 g, onion 20 g, chicken breast 28 g). From there, 200 g of each sterilized cream sauce was filled. A top seal was applied, and secondary sterilization (95 ° C., 1.5 minutes at the center of the liquid component material) was performed with a retort sterilizer (manufactured by Toyo Seikan Co., Ltd.). Comparative Example 2 is a composite food prepared in the same manner as in Example 11 except that the same cream sauce as in Example 11 was sterilized at 90 ° C. for 5 minutes using Leonider (manufactured by Otake Food Machinery Co., Ltd.). . Table 7 shows the results of measuring the microbiological storage stability of the composite food over time. SMA is a result of detecting the number of general viable bacteria by a standard method using a standard agar medium, and <10 indicates that it is below the detection limit. MYP is a result of detecting Bacillus cereus, which is one of the causes of food poisoning, by using a MYP agar medium, and <100 indicates that it is below the detection limit. GMA is a result of detecting the number of anaerobic bacteria by a conventional method using a GMA agar medium, and <10 indicates that it is below the detection limit. The storage temperature was 15 ° C. for all.

  As shown in Table 7, the composite food of Example 11 was below the detection limit in any of SMA, MYP, and GAM until 113 days later, and was excellent in storage stability as compared with Comparative Example 2.

  In addition, Table 8 shows the sensory evaluation results of Example 11 and Comparative Example 2 prepared after 0 days were eaten by five skilled panelists. The numerical values in Table 8 are the average values of the scores evaluated in five stages of 1 to 5, and the higher the score, the higher the score of the evaluation item.

  In Example 11, the items of milk richness, non-gummyness and umami taste were evaluated as the same score as in Comparative Example 2, and the overall evaluation was also the same score. It was evaluated as inferior.

Claims (3)

A liquid food and a solid food are each subjected to UHT sterilization by different methods, and then the solid food and the liquid food are combined and packaged in a container.
Liquid food sterilization is performed using a Joule heating sterilizer or direct heating sterilizer,
Sterilization of solid food is performed using a sterilizer that performs steam sterilization after vacuum deaeration.
Method.   The method according to claim 1, wherein the composite food in a container is a food that can be stored at 0 to 15 ° C.   The method according to claim 2, wherein the composite food in a container is a food that can be stored at 0 to 15 ° C. for at least 30 days.