JP2022142559A - Production method of container-packaged food - Google Patents

Abstract

To provide a new container-packaged food having lots of flavor adsorbed to ingredients and taking full advantage of the materials.SOLUTION: A production method of a container-packaged food according to an aspect of the present invention comprises: a sealing step of filling a container with materials of the container-packaged food and sealing the container; a pressurization and heating step of subjecting the container after the sealing step to pressurization and heating treatment at an F0 value of 0.3 or more and less than 3.1; and a freezing step of freezing the container after the pressurization and heating step.SELECTED DRAWING: None

Description

The present invention relates to a method for producing packaged food.

Patent Literature 1 describes a method for producing a liquid food on the assumption that it is filled in a container and stored at a low temperature. In addition, Patent Document 2 describes a method for producing container-packed egg-cooked rice sauce. Further, claim 3 describes a method for producing retort food containing beef.

JP-A-11-91737 Japanese Unexamined Patent Application Publication No. 2016-101118 JP 2015-226484 A

Demand for container-packed foods that can be stored for a long period of time is increasing year by year due to their convenience. Consumers are constantly demanding improvements in the taste of packaged foods. Conventionally known container-packed foods include, for example, container-packed foods subjected to retort treatment. However, there are problems such as the deterioration of the flavor of foodstuffs due to the strong sterilization process called retort treatment.

Thus, there is room for improvement in the taste of packaged foods. Accordingly, an object of one aspect of the present invention is to provide a novel container-packed food product in which the ingredients permeate well with the taste and in which the advantages of the ingredients are utilized.

The inventors of the present invention have made intensive studies in order to achieve the above object. As a result, the pressure and heat treatment conditions when producing the container-packed food are set to conditions where the _F0 value is 0.3 or more and less than 3.1. In addition, the present inventors have found that it is possible to provide a packaged food that makes the most of the advantages of the material, and have completed the present invention.

That is, the present invention
( ₁ ) A method for manufacturing a container-packaged food, comprising: a sealing step of filling a container with a material of the container-packaged food and sealing the container; A method for producing a container-packed food, comprising a pressure heating step of subjecting to a pressure heating treatment of 3 or more and less than 3.1, and a freezing step of freezing the container after the pressure heating step. ,
(2) The method for producing a container-packed food according to (1), wherein the freezing step is slow freezing;
(3) The method for producing a container-packed food according to (1) or (2), which includes a thawing step of slowly thawing the contents of the container after the freezing step,
(4) Any one of (1) to (3), wherein the container-packed food contains a seasoning liquid and ingredients, and the ingredients include those having a size of 1 cm or more. two containerized food manufacturing methods,
(5) The container-packed food contains a seasoning liquid and ingredients, and the ingredients contain 30% by mass or more and 90% by mass or less with respect to the total amount of the seasoning liquid and the ingredients. The method for producing a container-packed food according to any one of (1) to (4),
(6) Production of the container-packed food according to any one of (1) to (5), wherein the salt equivalent of the container-packed food is 0.3 g or more and 2.0 g or less per 100 g. Method,
is.

ADVANTAGE OF THE INVENTION According to one aspect of the present invention, it is possible to provide a novel container-packed food in which the ingredients permeate well with the taste and the advantages of the ingredients are utilized.

The present invention will be described in detail below. In the present invention, unless otherwise specified, the term "%" means "% by mass" and "parts" means "parts by mass".

<Characteristics of the method for producing container-packed food of the present invention>
A method for producing a container-packed food according to one aspect of the present invention includes a sealing step of filling a container with food and _sealing the container; , and a freezing step of freezing the container after the pressure-heating step. As a result, it is possible to produce a container-packed food product in which the taste permeates well into the ingredients and in which the advantages of the ingredients are utilized.

Here, the container-packed food in which the ingredients are well soaked with the taste means that the ingredients are seasoned to the extent that the person who ate the container-packed food can feel that the ingredients are soaked with the taste. Refers to packaged food that is saturated with flavor. The container-packed food product manufactured according to one aspect of the present invention has good flavor permeation into the ingredients, so that the taste permeates even large ingredients well. In addition, according to one aspect of the production method of the present invention, since the flavor permeates well into the ingredients, it is easy to perceive deliciousness even with light seasoning. In recent years, due to the growing health consciousness, there are consumers who want light taste (for example, products with low salt content). According to one aspect of the production method of the present invention, it is possible to provide packaged food that meets such consumer needs.

In addition, "ingredients" refer to materials that constitute food, such as ingredients and seasoning liquids. "Ingredients" refers to solids contained in food. On the other hand, "liquid seasoning" refers to liquid components of food other than solids. The "advantage of a material" refers to the outstanding properties of the material. The property varies depending on the material, but includes, for example, the original taste, texture, and color of the material. Therefore, "packaged food that makes the most of the advantages of the ingredients" refers to packaged foods in which the advantages of the ingredients are expressed in the food. The container-packed food manufactured by the method for manufacturing a container-packed food according to one aspect of the present invention can retain the feeling of freshly cooked food by making the best use of the advantages of the ingredients. Moreover, in addition to the good taste, the texture and visual appeal are also appealing, so that the feeling of satisfaction obtained by eating is further improved.

<Sealing process>
The sealing step is a step of filling a container with the material of the packaged food and sealing the container. The conditions for filling the container with the material of the packaged food are not particularly limited. For example, the food may be filled into the container in an environment that is not hermetically sealed and the material is exposed to the atmosphere. After filling the container with the material of the packaged food, the inside of the container may or may not be replaced with an inert atmosphere such as nitrogen gas. For example, in a mode in which the inside of the container is not replaced with an inert atmosphere such as nitrogen gas, the container after sealing may contain some air.

<Pressure heating process>
The pressurizing and heating step is a step of subjecting the container after the sealing step to a pressurizing and heating treatment with an F ₀ value of 0.3 or more and less than 3.1. Under pressure heating conditions where the _F0 value is 0.3 or more and less than 3.1, adverse effects on advantages such as flavor and color of food ingredients are suppressed. By adopting such pressurization and heating conditions, it is possible to produce a container-packed food product in which the taste permeates well into the ingredients and in which the advantages of the ingredients are utilized. One aspect of the pressurizing and heating step of the present invention can also serve as a sterilization step.

<F0 value _>
The _F0 value is the microbial lethal dose of a sterilization process, expressed in minutes, equivalent to a temperature of 121.1°C for a microorganism with a z-value of 10°C. where the z-value is the temperature change required for a 10-fold change in the D-value and the D-value is the exposure required to inactivate 90% of the microbial population used in the test under defined conditions. It's time. In this specification, JIS T0816-1:2010 is referred to for the F ₀ value. A microorganism with a z-value of 10° C. is for example Clostridium botulinum and the F ₀ value also defines the conditions under which heat-resistant spores of Clostridium botulinum can be killed. The _F0 value can be calculated by the method described in the examples below.

<More preferable range of F0 value _>
The F ₀ value is preferably 0.5 or more from the viewpoint of better permeation of the taste into the ingredients. In addition, the F0 value is preferably ₂ or less from the viewpoint of making the most of the advantages of the material.

<Conditions etc. of other pressurizing and heating steps>
The temperature, pressure, and treatment time of the pressurized and heated process in the pressurized and heated step can be appropriately determined within a range in which the _F0 value satisfies the above range. In addition, the temperature is set to 103° C. to 116° C., the pressure is set to 0.05 MPa to 0.30 MPa (as gauge pressure), the time is set to the range of 5 minutes to 90 minutes, and the F ₀ value is set to be in the above range. is more preferable.

The apparatus for performing the pressurization and heating step can be appropriately selected from among apparatuses capable of performing pressurization and heating treatment under the condition that the F ₀ value satisfies the above range. For example, it can be carried out using a known pressure heating device for cooking.

<Freezing process>
A freezing process is a process of freezing the container after a pressure heating process. The freezing process makes it easier for the flavors to permeate.

The freezing method is not particularly limited. For example, freezing may be rapid freezing or slow freezing. According to slow freezing, needle crystals of ice form fine holes in the ingredients. As a result, it is thought that the taste of the seasoning liquid penetrates better. “Quick freezing” refers to a freezing method in which an object is passed through the temperature zone of maximum ice crystal formation (-1°C to -5°C) within 30 minutes and cooled to -18°C or below. On the other hand, "slow freezing" means that the object is passed through the maximum ice crystal formation zone (-1°C to -5°C) over a period of time longer than 30 minutes, and the object is cooled to -18°C or below. A freezing method for cooling.

The freezing temperature may be appropriately selected according to the type of container-packed food, storage method, etc. For example, from the viewpoint of suitability for long-term storage, it is more preferable to freeze so that the product temperature is -18 ° C. or lower. .

<Thawing process>
The method for producing a container-packed food product according to the present invention may include a thawing step. The thawing step is a step of thawing the contents of the container after the freezing step. The thawing method includes, for example, rapid thawing and slow thawing, among which slow thawing is more preferable. Slow thawing refers to a thawing method in which an object is thawed in an environment of 1°C to 35°C. ) over a period of time longer than 30 minutes to thaw. Examples of the thawing method include natural thawing at room temperature (25° C.) and thawing at refrigeration temperature. In the thawing step, the slow thawing of the frozen product has the effect of making it easier for the flavor to permeate the ingredients. In addition, the meat does not become too hard, and a moderate texture is maintained.

<Materials for container-packed food>
In the manufacturing method according to the present invention, the material of the container-packed food to be filled in the container is not particularly limited, and can be appropriately determined according to the type of the container-packed food to be produced. The materials of the packaged food may include ingredients (solid content), seasoning liquid, and the like. The ingredients of the packaged food may be pre-cooked or uncooked ingredients.

<Types of packaged foods>
In one aspect of the manufacturing method according to the present invention, the container-packed food may be of various types. For example, the ingredients include foods prepared with a seasoning liquid such as red bean paste, sauce, soup, and soup stock, and foods prepared by boiling the ingredients in a seasoning liquid such as curry, stew, simmered dish, and soup.

<Types of Seasoning Liquid>
A packaged food product obtained according to one aspect of the present invention may contain a seasoning liquid. Liquid seasoning refers to liquid components among food materials. The seasoning liquid may be highly viscous or gelatinous. The type of the seasoning liquid is not particularly limited as long as it is capable of imparting the desired flavor to the ingredients and the like, and can be appropriately selected. Seasoning liquids include, for example, sugar, salt, soy sauce, sake, brewed vinegar, liquid soup stock, seasonings such as spices (e.g., curry powder, etc.); cooking soups (e.g., chicken bouillon, etc.); edible oils; You can stay. In addition, the seasoning liquid may contain starch, a thickening agent, etc. for the purpose of adjusting the thickness. The composition of the seasoning liquid is not particularly limited, and can be appropriately determined according to the type of packaged food.

According to the method for producing a container-packed food product according to one aspect of the present invention, the flavor of the seasoning liquid can be maintained even after the pressurization and heating step, and the flavor permeates well into the ingredients. Therefore, in the method for producing a container-packed food according to one aspect of the present invention, it is possible to make the taste of the seasoning liquid lighter. In addition, according to the method for producing a container-packed food according to one aspect of the present invention, the flavor of the seasoning liquid can be maintained, so that the delicate taste of the seasoning liquid for Japanese food and the seasoning liquid can be maintained even after the pressure heating process. It is possible to maintain the rich aroma of brewed vinegar contained in and the spicy feeling of spices. Therefore, these seasoning liquids can be preferably used.

<Types of ingredients>
The container-packed food obtained by the method for producing a container-packed food according to one aspect of the present invention may contain ingredients. Ingredients refer to solid components among food ingredients. The type of ingredients is not particularly limited, and necessary ingredients can be appropriately selected according to the type of container-packed food. According to one aspect of the present invention, since the advantages of the material can be utilized, materials that are usually difficult to use as ingredients for container-packed foods due to deterioration in texture, deterioration in color, etc. can be used as ingredients. can be used. Examples of ingredients include leaf vegetables, root vegetables, fruit vegetables, and proteins such as meat and fish.

Leafy vegetables include, but are not limited to, cabbage, onions, spinach, Chinese cabbage, basil, and garlic. According to one aspect of the present invention, since the advantage of the material can be utilized, the color tone of the leafy vegetables can be maintained. In addition, it is possible to prevent the leaf vegetables from collapsing and losing their presence as ingredients, and it is possible to maintain the moderate texture of the leaf vegetables even after the pressurized heat treatment. For example, cabbage and onions can maintain a moderately soft texture.

Fruit vegetables include, but are not limited to, tomatoes, beans, zucchini, corn, young corn, and the like. According to one aspect of the present invention, since the advantage of the material can be utilized, it is possible to maintain the fresh texture and moderate texture of fruit vegetables even after the pressure and heat treatment. For example, tomatoes can maintain a fresh and juicy texture. In addition, if it is beans, it is possible to maintain a moderately soft texture.

Examples of root vegetables include, but are not limited to, lotus root, carrot, potato, burdock, sweet potato, taro, mulberry, and ginger. According to one aspect of the present invention, since the advantages of the ingredients can be utilized, it is possible to maintain a moderate texture of root vegetables even after the pressure and heat treatment. For example, lotus root can maintain a moderately crispy feeling. Carrots can maintain a moderately soft texture.

Examples of meat include chicken, pork, and beef, but are not limited to these. Examples of fish include, but are not limited to, white fish, tuna, salmon, clams, scallops, squid, shrimp, and octopus. Since proteins are coagulated by heating, in conventional retort pouch foods that undergo strong sterilization, meat often has a hard texture and fish has a dry texture. On the other hand, according to the method for producing a container-packed food according to one aspect of the present invention, it is possible to maintain the juicy texture and moderately soft texture of meat and fish even after the pressure and heat treatment. Therefore, one aspect of the present invention can be preferably applied to a form using meat and fish as ingredients. In addition, as proteins, soybeans (granular ones, etc.), hen's eggs, and the like can be suitably applied.

<Size of ingredients>
The size of the ingredients may be appropriately determined according to the type of container-packed food, and is not particularly limited. According to one aspect of the present invention, the ingredients are less likely to fall apart by pressure and heat treatment, and the taste permeates well into the ingredients. It is also possible to In this specification, the size of an ingredient refers to the length of the longest portion of the ingredient, for example, the length of the diagonal line.

In particular, meat can be remarkably increased in size compared to conventional retort food. This is because, in conventional retort pouch foods that are strongly sterilized, even if the meat is thin, it tends to become hard. This is because the juiciness and moderately soft texture of the meat can be maintained, and the flavor permeates well, so the size can be increased while taking advantage of the meat's advantages. Therefore, it can be said that the method for producing a container-packed food according to one aspect of the present invention is particularly advantageous for meat. For example, when a container-packed food contains an ingredient having a size of 1 cm or more, the food is more satisfying to eat, and the feeling of satisfaction obtained by eating the food is enhanced.

<Preferred size of ingredients>
The size of the ingredient is preferably 1 cm or more, more preferably 2 cm or more, from the viewpoint of eating comfort. There is no particular upper limit to the size of the ingredient, but it is preferably 4 cm or less, more preferably 3 cm or less, from the viewpoint of ease of eating and ease of penetration of flavor.

<Content of ingredients>
The content of ingredients may be appropriately determined according to the type of container-packed food, and is not particularly limited. According to one aspect of the present invention, the ingredients are less likely to fall apart due to the pressure and heat treatment, and the taste permeates well into the ingredients. It is also possible to produce a packaged food containing more than 90% by mass and less than 90% by mass. When the container-packed food contains 30% by mass or more of the ingredients with respect to the total amount of the seasoning liquid and the ingredients, the food is more satisfying to eat, and the satisfaction obtained by eating is further enhanced.

<Preferred content of ingredients>
The content of the ingredients is preferably 40% by mass or more, more preferably 50% by mass or more, from the viewpoint of eating response. In addition, although there is no particular upper limit for the size of the ingredients, from the viewpoint of flavor penetration, it is preferably 90% by mass or less, more preferably 80% by mass or less, and 70% by mass or less. It is even more preferable to have

<Container>
The material and shape of the container are not particularly limited as long as it can seal the food contained therein and has heat resistance to withstand the pressure and heat treatment in the pressure and heat process. It can be appropriately selected from those commonly used as containers for packaged foods.

Examples of materials for the container include thermoplastic resins such as polyethylene, polypropylene, polyethylene terephthalate, and nylon. Above all, it is preferable that the material of the container is one that can be cooked in a microwave oven. Examples of such materials include polypropylene, polyethylene, and nylon. Among them, polyethylene and polypropylene are more preferable from the viewpoint of excellent sealing properties, and polypropylene is more preferable from the viewpoint of heat resistance. Moreover, the material of the container may be a single layer or multiple layers.

In addition, it is preferable that at least a part of the container includes a portion having a light-transmitting property so that the contents can be visually recognized from the outside. In the present specification, the term “light transmissive” means light transmissive to the extent that the contents can be visually recognized from the outside. Also, the size of the light-transmitting portion is not particularly limited, and may be at least a size that allows the contents to be visually recognized from the outside. In addition, from the viewpoint of improving the visibility of the contents, it is preferable that the front surface of the container includes a portion having the light transmittance.

Moreover, it is preferable that the container has a self-supporting shape because it is advantageous for display. Examples of materials and shapes of such containers include cans, bottles, PET bottles, bag-like self-supporting containers, and the like. A self-supporting bag-like container is preferable from the viewpoint of easier transportation and display.

<Characteristics of the container-packed food of the present invention>
A container-packed food manufactured by the method for manufacturing a container-packed food according to one aspect of the present invention is also included in the scope of the present invention. Since the container-packed food according to one aspect of the present invention is produced by the method for producing a container-packaged food according to one aspect of the present invention, the ingredients are well soaked with the taste, and the advantages of the ingredients are utilized. there is Whether or not the container-packed food according to one aspect of the present invention has undergone the pressure heating step can be confirmed by analyzing the heat history of the container.

Moreover, the container-packed food according to one aspect of the present invention has the advantage of being delicious despite having undergone a freezing step in the manufacturing process. Whether or not the container-packed food according to one aspect of the present invention has undergone the freezing process can be confirmed by checking the presence or absence of a temperature zone change indication on the container of the container-packed food.

The present invention is not limited to the above-described embodiments, but can be modified in various ways within the scope of the claims, and can be obtained by appropriately combining technical means disclosed in the embodiments. is also included in the technical scope of the present invention.

<How to calculate the F0 value _>
F ₀ values were measured using a thermoprocess monitor (Ellab, E-Val Flex). The measurement conditions were a reference temperature of 121.1°C, a Z value of 10°C, and a calculation start temperature of 91.1°C.

<Food example 1>
(Description of ingredients)
As the chicken, thigh meat was cut into pieces with a side length of 3 cm.
The lotus root used was chopped into pieces with a side length of 3 cm.
The onion used was diced into 1 cm squares.

(Combination amount)
The blending amount (unit: mass %) was as follows, and the total was 100 mass %.
(Ingredients)
chicken 25
lotus root 20
onion 10
(seasoning liquid)
sugar 5
brewed vinegar 5
Sake 5
soy sauce 7
Starch 1
water, other remainder.

<Food example 2>
(Description of ingredients)
As the pork, pork belly was cut into pieces of 3 cm in length.
The cabbage used was chopped into 3 cm squares.
The chickpeas used were soaked in water overnight and then boiled.
The onion used was diced into 1 cm squares.
Carrots were diced into 1 cm squares.
The whole tomato used was roughly crushed with a chopper.

(Combination amount)
The blending amount (unit: mass %) was as follows, and the total was 100 mass %.
(Ingredients)
Pork 15
Cabbage 10
Chickpea 10
onion 10
carrot 5
whole tomato 20
(seasoning liquid)
oil 2
chicken bouillon 1
sugar 1
salt 1
curry powder 1
water, other remainder.

<Container>
A self-supporting pouch made of polypropylene was used.

<Production of packaged food>
[Example 1]
A container is filled with ingredients and a seasoning liquid that are materials of Food Example 1, and the opening of the container is heat-sealed with an electric sealer (manufactured by Fuji Impulse Co., Ltd., OPL-300-10) to seal the container ( sealing process). Next, the container was pressurized and heated at 103 ° C. and 0.15 MPa (as gauge pressure) for 35 minutes in a pressurized heating device (Flavorace, manufactured by Hisaka Seisakusho Co., Ltd.) (pressurized and heated process). The temperature of the pressurized heat treatment is the ambient temperature of the container to be treated. The _F0 value in the heating process was 0.3.

After the pressurized heat treatment, the container was frozen for 12 to 24 hours until the product temperature reached -18°C or lower (freezing step).

The packaged food after freezing was slowly thawed in a refrigerator at 5°C over 24 hours (thawing step) to produce the packaged food of Example 1. After that, it was heated in a microwave oven (600 W, 1 minute) so that it reached a temperature suitable for eating, and subjected to an evaluation test described later.

[Examples 2-6, Comparative Examples 1-2]
Containerization of Examples 2 to 6 and Comparative Examples 1 and 2 in the same manner as in Example 1 except that the temperature, time, and F0 value shown in Table ₁ were used for the pressure and heat treatment conditions in the pressure and heating step. Each food was prepared.

[Example 7]
Except that the temperature, time, and F0 value shown in Table ₁ were used as the conditions for the pressure and heat treatment in the pressure and heat process, and that the container-packed food was rapidly thawed at 20 ° C. over 30 minutes in the thawing process. A packaged food of Example 7 was produced in the same manner as in Example 1.

[Example 8, Comparative Example 3]
The temperature shown in Table 1 is that the ingredients and seasoning liquid that are the ingredients of Food Example 2 are filled in the container instead of the ingredients and seasoning liquid of Food Example 1, and the conditions of the pressurized heating treatment in the pressurized and heated bacteria process. , time, and F ₀ value, the packaged foods of Example 8 and Comparative Example 3 were produced in the same manner as in Example 1, respectively.

<Evaluation test>
(Evaluation method)
Four trained panelists ate each container-packed food of Examples 1 to 9 and Comparative Examples 1 to 3, and evaluated "penetration of taste into ingredients", "strength of material" and Each evaluation was made for the "comprehensive evaluation (commercial value)". Table 1 shows the results. The numerical values shown in Table 1 are the values obtained by rounding off the average points given by the four panelists.

[Evaluation Criteria for Infiltration of Taste into Ingredients]
4 The taste is very well soaked into the ingredients, which is very desirable.
3 The taste permeates well into the ingredients, which is preferable.
2 The taste permeates the ingredients, which is somewhat preferable.
1 The taste is not well soaked into the ingredients, which is not desirable.

[Evaluation criteria for merits of materials]
4 The advantages of the ingredients (the original texture, taste, and color) of the ingredients are fully utilized, which is highly desirable.
3 The advantages of the ingredients (the original texture, taste, and color) of the ingredients are well utilized, which is desirable.
2 Slightly preferable because the advantages of the ingredients (the original texture, taste, and color) of the ingredients are utilized.
1 The advantages of the material (texture, taste, and color inherent to the material) are not utilized, which is undesirable.

The following materials were evaluated with particular emphasis on the advantages of the materials shown below.
・Chicken and pork: juicy
・Lotus root: Is there a moderate texture (crispy)? ・Onions: Is there a moderate texture (softness)? ・Cabbage: Is there a moderate texture (softness)? Chickpeas: Is there a moderate texture (softness)? Carrots: Is there a moderate texture (softness)? Whole tomatoes: Is there a feeling of freshness?

In addition, "moderately" means that the seasoning is just right, not too much or too little. For example, "moderate texture (softness)" means that the texture is neither too hard nor crumbly. Further, for example, "moderate texture (crispy feeling)" means a texture that is not too hard and has a crispy feeling. Also, for example, “moderate fragrance” means a good fragrance (a fragrant and rich fragrance) of an evaluation target (for example, brewed vinegar). Also, "freshness" means freshness and freshness.

[Evaluation Criteria for Comprehensive Evaluation (Commodity Value)]
4 Very high value as a product and very desirable.
3 It has high value as a product and is desirable.
2 It has value as a product and is somewhat preferable.
1 Low value as a product, not desirable.

<Quantitative evaluation>
The "ingredient size", "ingredient content" and "salt equivalent" of each packaged food of Examples 1 to 8 and Comparative Examples 1 to 3 were measured.

[Measurement of size of ingredients]
The sizes of ingredients contained in each container-packed food of Examples 1-8 and Comparative Examples 1-3 were measured with a ruler.

[Measurement of ingredients content]
The content of ingredients in each container-packed food of Examples 1 to 8 and Comparative Examples 1 to 3 was measured as follows. That is, the seasoning liquid portion and the ingredient portion were separated using a colander, the weight of each portion was measured, and the content of the ingredients was calculated based on the following formula.
Content of ingredients (% by mass) = weight of ingredients / (weight of ingredients + weight of seasoning liquid) x 100

[Measurement of salt equivalent]
The salt equivalent per 100 g of each container-packed food of Examples 1-8 and Comparative Examples 1-3 was measured using a salt meter (manufactured by Atago Co., Ltd., PAL-SALT).

<Results>
Table 1 shows the results of the above evaluation and measurement. In addition, the size of the ingredient was maintained at the size before filling the container.

2. As shown in Table ₁ , a sealing step of filling a container with the material of the packaged food and sealing the container; By the method for producing a container-packed food, which includes a pressure heating step of subjecting to pressure heating treatment of less than 1, and a freezing step of freezing the container after the pressure heating step, the taste permeates the ingredients well. And, it was shown to provide a novel packaged food that makes the most of the advantages of the material. For example, it was shown that the strengths of each material, including the points that were particularly emphasized, are well maintained.

Claims (6)

A method for producing a container-packed food,
A sealing step of filling a container with the material of the container-packed food and sealing the container;
A pressurization and heating step of subjecting the container after the sealing step to a pressurization and heating treatment with an F ₀ value of 0.3 or more and less than 3.1;
A freezing step of freezing the container after the pressure heating step,
A method for producing packaged food. The freezing step is slow freezing,
The method for producing the container-packed food according to claim 1. characterized by including a thawing step of slowly thawing the contents of the container after the freezing step,
The method for producing the container-packed food according to claim 1 or 2. The container-packed food includes a seasoning liquid and ingredients,
The ingredients are characterized by including those with a size of 1 cm or more,
A method for producing the container-packed food according to any one of claims 1 to 3. The container-packed food includes a seasoning liquid and ingredients,
It contains 30% by mass or more and 90% by mass or less of the ingredients with respect to the total amount of the seasoning liquid and the ingredients,
The method for producing the container-packed food according to any one of claims 1 to 4. The container-packed food has a salt equivalent of 0.3 g or more and 2.0 g or less per 100 g,
The method for producing the container-packed food according to any one of claims 1 to 5.