JP3055977B2 - Method of producing restorable food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a process for the preparation of ingredients of taste and texture loss intends that no storable at room temperature restoration of food a.

[0002]

2. Description of the Related Art Conventionally, restorable foods such as hijiki, wakame, sakura shrimp, dried baked pork, etc. which are added to water or hot water or boiled or steamed in hot water to return to the original shape and eat. It has been known. Many types of this renewable food are known, such as dried and salted seaweed, vegetables, seafood, and meat.

[0003]

However, the restorative food according to the prior art described above is one which is dried to completely remove water from the food, or has a reduced water activity by adding a large amount of seasonings and the like. It seems to be lower than 8, so the food material is damaged and it becomes bloated when it is restored, it has a rough texture, and it is especially animal restoration such as seafood, meat storage Sexual foods have problems such as a significant loss of flavor.
Note that the water activity (Aw), is the ratio of the vapor pressure P of the food and P ₀ (vapor pressure of pure water) Maximum vapor pressure at that temperature, can be expressed by the equation Aw = P / P ₀ . Further, the water activity values in the present invention are all values measured by a water activity meter (WA-360, manufactured by Shibaura Electronics Works).

[0004] In view of the circumstances described above, the present invention provides a novel restoring property which has a good texture and does not lose the original flavor of the material by not removing more water than necessary and increasing the water activity. and to provide a method for producing food.

[0005]

The method for producing a restorable food according to the present invention, which achieves the above object, has a water activity of 0.95 or more.
Ingredients and seasoning liquid of 0.5 or more and 0.7 or less are filled and sealed in a container, and sterilized by heating at 100 ° C or less to make the water activity of the ingredients and the seasoning liquid 0.8 or more and less than 0.94. It is characterized by doing.

Further , in claim 1, the pH is 4.5 or more.
It is characterized by being.

Hereinafter, the contents of the present invention will be described in detail.

Here, the ingredients in the present invention may be any materials such as seaweed, vegetables, fish and shellfish, and meat, but in the case of the present invention, fish and shellfish, meat, etc. It is effective to use a material that contains a large amount of protein as an ingredient. Also, even if these materials are raw,
It may be cooked. In the case of a raw material, it is cooked simultaneously with heat sterilization. However, dry matter,
Restorative foods such as salted foods and those with a strong flavor such as boiled in tsukudani are unsuitable as ingredients.

In the present invention, any seasoning liquid may be used as long as it has a lower water activity than the ingredients. Adjustment of the water activity of the above seasoning liquid is, for example, sugar,
What is necessary is just to perform suitably by using common seasonings, such as salt and soy sauce.

[0010] In the present invention, the container for enclosing the ingredients and the seasoning liquid is not particularly limited. For example, an aluminum pouch container or a can for canning may be used as long as the food can be stored for a long time. .

Next, the procedure for producing the restorable food of the present invention will be described.

First, the above ingredients and a seasoning liquid having a lower water activity than the ingredients are mixed, and sealed in a container such as an aluminum pouch which can be stored for a long period of time. Next, heat sterilization is performed, and the temperature at this time must be 100 ° C. or less.
This means that when heat sterilization is performed at a high temperature of 100 ° C or higher, not only the flavor of the ingredients is lost, but also free water (water not bound to protein molecules, etc.) existing between protein molecules in the ingredients. This is because the protein molecules rapidly move to the seasoning liquid having a low water activity, and the protein molecules may be damaged, resulting in a rough texture. It is considered that the protein molecules are damaged mainly because the three-dimensional structure of the protein molecule is changed, and further, the free water existing between the protein molecules has a change in the three-dimensional structure of the protein molecule. It seems to have the effect of suppressing

It is important to produce the restorable food of the present invention that the ingredients and the seasoning liquid after heat sterilization have a water activity of 0.8 or more and less than 0.94 before filling. It is to adjust the water content of the ingredients and the seasoning liquid and the mixing amount of the ingredients and the seasoning liquid.

That is, in the restorable food of the present invention, free water slowly moves from the ingredient having a high water activity to the seasoning liquid having a low water activity during the heat sterilization, and both the ingredient and the seasoning liquid after the heat sterilization. It has almost the same water activity. However, if the water activity of the ingredients and the seasoning liquid after heat sterilization is not 0.8 or more, since the free water in the ingredients is too small, the protein molecules are damaged and have a rough texture, This is not desirable.

If the water activity is not less than 0.94,
Heat-resistant bacteria that have not been killed by sterilization at 100 ° C. or less may grow during storage at room temperature, which is not preferable. In addition, for example, spores of a heat-resistant bacterium represented by botulinum can withstand sterilization at 100 ° C. or higher, but have a water activity of 0.
Germs do not germinate under the conditions of less than 94, and the spores remain dormant. Therefore, if the water activity is set to less than 0.94, bacteria will not propagate during storage of the product at room temperature. Here, storage at room temperature refers to storage at a general room temperature of about 15 to 30 ° C.

The heat sterilization time for producing the restorable food of the present invention varies depending on the ingredients, the amount of the seasoning liquid, the size of the container, etc., but is preferably as short as possible. Further, when filling the ingredients and the seasoning liquid into the container, if the container is simultaneously degassed, the sterilization time can be shortened, which is more preferable. That is, the shorter the heat sterilization time, the smaller the damage to the protein molecules in the ingredients and the better.

The water content of the restorable food of the present invention is close to the water activity of so-called Tsukudani (approximately 0.6 to 0.9). It is characterized in that the protein molecules of the material are not damaged. In contrast, Tsukudani boiled the ingredients under severe heating conditions, thoroughly removing free water existing between protein molecules, damaging proteins,
It is characterized by producing a flavor and texture different from the original flavor and texture of the material, and both are completely different. Therefore, the restorable food of the present invention does not include such foods as in the conventional boiled-in boiled rice. In addition, the restorable food of the present invention is prepared by adding water or hot water, or boiled or steamed in hot water to return to the original shape and serving the table. Depending on the seasoning, it can be eaten as it is without reverting to its original shape, for example, as an appetizer for sake, which is very convenient.

[0018]

Ingredients and a seasoning liquid having a lower water activity than the ingredients are filled and sealed in a container, and sterilized by heating at a relatively low temperature of 100 ° C. or less. Free water moves slowly. Therefore, since the ingredient does not unnecessarily remove the free water inherent in the ingredient and does not rapidly remove free water, damage to protein molecules in the ingredient is minimized. be able to. Therefore, the flavor and texture of the ingredients are not impaired. In addition, by setting the water activity of the ingredients and seasoning liquid after heat sterilization to 0.8 or more, a lot of free water can be left in the ingredients, and the products have good texture and flavor. Can be. Furthermore, since the water activity of the ingredients and seasoning liquid after heat sterilization is 0.94 or less, even if the spores of the heat-resistant bacteria do not die in the heat sterilization step, they will not germinate during storage at room temperature, Breeding can be prevented.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below.

Example 1 (Eel Kabayaki) As an ingredient in this example, eel kabayaki was used. The manufacturing method followed the usual method. In other words, it is a process in which eels are cut, unglazed, steamed, and sauces are baked. Cut the eel kabayaki into a width of about 1-2 cm. This is because small ingredients are easier to eat because they are used as cooked rice ingredients. The water activity of eel kabayaki produced by the above method is generally 0.9.
5 or more. As the seasoning liquid in this example, a mixture containing 30% by weight of sugar (hereinafter referred to as "%") soy sauce 40%, mirin 25%, and a chemical seasoning of 5% was used. According to the water activity 0.5
What was boiled down to about 0.7 was used.

Manufacturing procedure An aluminum pouch (120 mm x 160 mm) is filled with 40 g of the above-mentioned eel kabayaki and 40 g of the seasoning liquid, degassed, and then sealed. 2. Next, it puts in a sterilization tank and heat-sterilizes in 85 degreeC hot water for 40 minutes. During this heat sterilization, a small amount of free water moves from the eel kabayaki to the seasoning liquid, so that the water activities of the eel kabayaki and the seasoning liquid after sterilization become almost the same, about 0.83. In the case of this example, it is preferable that the water activity after sterilization is 0.82 to 0.88 from the viewpoint of storage stability and texture and flavor after restoration. 3. When using the restorable food prepared as described above, for example, open an aluminum pouch, put the eel kabayaki and seasoning liquid in a container together with 150 g of fast-cooked rice and 150 g of clear water in a rice cooker, By cooking for up to 20 minutes, "rice cooked with eel" can be made. In addition, the above-mentioned fast-cooked rice is processed rice which can be cooked in a short time, which is obtained by half-polished rice by steaming or the like.

When the “eel-cooked rice” obtained as described above was tasted, the eel kabayaki had a firm texture, did not crumble, had a good texture and flavor, and had a freshly baked eel. It was no different from Kabayaki.
Further, the restorable food of this example was stored at 25 ° C. for 6 months, opened, and tasted, but it was not different from that immediately after production.

Example 2 (Boiled pork) As the ingredients in this example, pork shoulder meat (cut into blocks of about 2 cm square) was prepared using hot water or a seasoning soup (Pitan) containing no seasoning. Soup: a soup cooked from chicken and pork was used. The water activity of the pork obtained from the above is generally 0.95% or more. The seasonings in this example were as follows: 60% soy sauce, 10% sake, 2.5% salt, 17% sugar, 6% chemical seasoning, 3% ginger, 1% onion, 0.5% garlic.
% Of these raw materials having a water activity of 0.5 to 0.7.
What was boiled until it became about was used.

Manufacturing procedure 150 g of the above-mentioned pork stew and 120 g of the seasoning liquid are filled in an aluminum pouch (135 mm × 175 mm), deaerated, and then sealed. 2. Next, it is put in a sterilization tank and sterilized by heating in hot water at 90 ° C. for 60 minutes. During this sterilization, a small amount of free water moves from the pork stew to the seasoning solution, so that the water activity of the pork stew and the seasoning solution after sterilization becomes almost the same, about 0.86. 3. When using the restorable food produced as described above, for example, open the aluminum pouch, and put the pork inside and the seasoning liquid in a rice cooker together with 450 g of washed and watered rice and 450 g of fresh water. Put in and cook for about 30 minutes, then you'll have "cooked rice with pork kakuni." As a result of tasting the obtained “cooked rice with pork simmered rice”, the pork simmered rice had a firm texture, did not slurp, and had a good texture and flavor. In addition, the restorable food of this example was stored at 25 ° C. for 6 months, opened, and tasted, but it was not different from that immediately after production. It should be noted that the pork stew of the present embodiment can be eaten deliciously as it is as a dish of sake without being restored, and is very convenient.

[0025]

As described above in detail with the embodiments, according to the method for producing a restorable food of the present invention, free water inherent in ingredients is not unnecessarily removed from ingredients. A restorable food can be produced. for that reason,
The restorable food obtained by the present invention has the original flavor and texture of the ingredients and can be stored at room temperature for a long period of time.

Continuation of front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 3/00 A23L 1/00

Claims (2)

(57) [Claims] (1) Ingredients having a water activity of 0.95 or more and 0.5 or less
The container is filled with a seasoning liquid of 0.7 or less, sealed and heat-sterilized at 100 ° C or less to reduce the water activity of ingredients and the seasoning liquid to 0.8.
A method for producing a restorable food, characterized in that the above is less than 0.94. (2) 2. The method according to claim 1, wherein the pH is 4.5 or more.
A method for producing a restorable food.