JP3599406B2 - Meat potato retort processing method - Google Patents

Description

（ただし、Ｆ＝基準温度における加熱時間（分）、ｔ＝時間（分）、Ｔ＝食品の温度、Ｔｒ＝基準温度、Ｚ＝微生物の耐熱性値（ボツリヌス菌芽胞の耐熱性を基準とする））
で表される式に対し、Ｔｒ＝２５０Ｆ°（１２１．１℃）、Ｚ＝１８Ｆ°の場合により導かれるＦ値を特にＦ₀ と定義したものを意味する。この実施例１においては、内容物中心部は、１２０℃、７．８分間の加熱処理に付されることになる。
比較例１
調理済みの肉ジャガを袋に充填した他は実施例と同様に加工した。
比較例２
実施例１の１００℃にて１０分間のレトルト加熱処理を省略し、レトルトを１２０℃×２４分間の条件で実施し、Ｆ₀ ＝５とした他は実施例と同様に加工した。
比較例３
材料を窒素置換でなく、通常の含気包装をした他は実施例と同様に加工した。
比較例４
実施例と同じ配合にて真空包装し、１００℃にて１０分加熱後１２０℃にて１７分間加圧加熱殺菌を行い、Ｆ₀ ＝６とした。
比較例５
各材料をボイルした後、肉を調味液に浸漬させることなく各材料を袋に充填した他は、実施例と同様に加工した。
【００２０】
各製品の外観臭いおよび煮崩れの様子については下表の様な結果となった。
【００２１】
実施例 褐変、焦げ臭、煮崩れなく良好
比較例１ 煮崩れが特に著しく、馬鈴薯が原形を留めていない
比較例２ 褐変、焦げ臭が認められる
比較例３ 褐変、焦げ臭が認められる
比較例４ 運搬時、取り出し時と思われる煮崩れが認められる
比較例５ 肉に味がしみ込んでない
以上の結果より明らかな通り、本発明による馬鈴薯入り惣菜のレトルト食品の製造方法によれば、褐変、焦げ臭、煮崩れがなく良好な製品が得られる。[0001]
[Industrial applications]
The present invention relates to a method for producing retort food, and more particularly to a method for processing retort of meat potatoes.
[0002]
2. Description of the Related Art
Retort foods are the most widespread food form in recent years, and are being developed for curry sauce and other versatile uses due to their high storage stability and ease of handling. The side dish-related area is one of the fields that has attracted attention.
[0003]
For retort foods, relatively sterile foods with relatively large amounts of liquid or viscous foods can be obtained by deaeration packaging, but vacuum packaging is mainly used for foods that are solid and contain little liquid components. However, vacuum packaging has problems such as poor appearance and difficulty in taking out the contents. Therefore, demand for gas replacement packaging is high. On the other hand, retort foods generally have good heat transfer due to the large amount of liquid, but when gas replacement packaging is applied, the heating efficiency of the contents is significantly reduced, so excessive heating is required to achieve the standard sterilization state. Is required. Further, prepared foods containing potatoes have a problem that boiling is inevitably caused by heat treatment, and from the above problems, optimal conditions for retort processing of meat potatoes have not been obtained at present.
[0004]
An object of the present invention is to solve such a problem and to provide a retort food of meat potato with less deterioration of taste and less browning while minimizing potato boil and minimizing cooking conditions. .
[0005]
[Means for Solving the Problems]
In order to achieve the above object, the method for retorting meat potatoes according to the present invention is to cut meat potato materials such as vegetables and meat including potatoes into an appropriate size, and then heat these materials to 80 ° C. or more. A first step of boiling for 1 minute to 20 minutes with water, adding at least the meat and the seasoning liquid of the boiled ingredients to the meat for a time sufficient to impregnate the meat with the taste of the seasoning liquid; After the second step of impregnating the taste, filling each material and the seasoning liquid into a gas barrier heat-resistant bag or container, and performing a nitrogen gas replacement, and performing a cooking boil at 80 ° C to 100 ° C, content center portion 120 ° C. as it is, from the fourth step which is carried out by using the stationary type or rotary pressurizing and heating sterilizer a two-stage sterilizing performing retort sterilization at 7.8 minutes following conditions over 4 minutes Perform processing And it is characterized in and.
[0006]
Hereinafter, the present invention will be described in detail based on processing steps.
[0007]
First, vegetables and meat necessary for potatoes and meat potatoes are cut into appropriate sizes for processing, and then boiled in hot water at 80 ° C or higher for about 1 to 20 minutes to deactivate enzymes. Reduce microorganisms and remove lye. There are no particular restrictions on the selection of materials other than potatoes. If the heating time is less than 1 minute, the above-mentioned effects cannot be obtained, and if the heating time is more than 20 minutes, potatoes are particularly liable to be broken during retort, which is not preferable. Further, even if the temperature is lower than 80 ° C., the above-mentioned effects are hardly obtained, so that it is not preferable.
[0008]
The meat after boiling must be seasoned with a seasoning liquid, and when not immersed in the seasoning liquid, it is not preferable because only the meat is not soaked after retort.
[0009]
Next, vegetables necessary for potatoes and meat potatoes, and meat immersed in the seasoning liquid are weighed and filled. As a bag to be packed, a laminated packaging material having gas barrier properties is preferable in order to replace with nitrogen. In order to carry out, it is necessary to have heat resistance at least. Further, in some cases, a transparent packaging material having visibility may be required. For example, it is preferable to use a film having the following layer configuration.
[0010]
PET / Al / CPP
PET / ON / Al / CPP
PET / ON / CPP
PET / Barrier Nylon (MX Nylon ^R ) / CPP
PET / alumina deposition / ON / CPP
However, details of each of the above materials are as follows.
[0011]
PET: polyethylene terephthalate Al: aluminum deposited layer ON: stretched nylon ^R
MX Nylon ^R : Biaxially stretched polymethaxylylene adipamide CPP: Unstretched polypropylene In the present invention, the purpose of nitrogen substitution is to prevent oxidation of the product by oxygen in the bag, thereby browning the product during cooking and storage. Is prevented. Further, unlike vacuum packaging, there is an advantage that the contents are not pressed more than necessary and collapse does not occur, the contents are easily taken out, and the contents look delicious. The above-mentioned filling method, nitrogen replacement method and sealing method are not particularly limited and can be performed according to a conventional method. However, in order to prevent secondary contamination of the material, these steps should be aseptic as possible. It is preferable to carry out in an environment.
[0012]
After that, heat sterilization is performed, but after holding at a temperature range of about 80 ° C to 100 ° C, it is directly heated at 120 ° C by performing retort sterilization at 120 ° C for 4 minutes or more. In the case of performing pressure heat sterilization, unlike browning and retort smell, remarkable cooking and sterilization can be performed. In addition, the retort treatment may be of a stationary type, but it is more preferable to use low-speed rotary sterilization, since the taste and heat history become uniform.
[0013]
The pressurizing condition in the retort sterilization can be arbitrarily controlled within a range where the bag or the container is damaged or deformed.
[0014]
【Example】
The present invention will be described more specifically with reference to actual cooking examples.
Example 1
The potato was peeled, sprouted, cut into a size of about 9 g, and blanched at 85 ° C. for 10 minutes. Carrots were similarly cut to a predetermined size, blanched at 85 ° C. for 10 minutes, and each of onions and beef was cut to a predetermined size and blanched at 85 ° C. for 2 minutes.
[0015]
The boiled beef was immersed in the seasoning liquid so that the taste was evenly distributed throughout.
[0016]
The composition of the seasoning liquid and each material per bag is as follows.
[0017]
Potato 70g
20g meat
20g onion
Carrot 10g
Seasoning liquid 30g
Nitrogen replacement is performed using a Kashiwagi vacuum packing machine. The oxygen concentration is 0.5% or less. The packing material is composed of PET 12 µm, MX nylon 15 µm, and CPP 60 µm from the outside. Was.
[0018]
The retort treatment was performed using a hot water method, and after heating at 100 ° C. for 10 minutes, pressurization and heat sterilization was performed at 120 ° C. for 15 minutes to set F ₀ = 6. Here, the F ₀ value is a sterilization condition determined in maintaining the quality of the retort food, and is expressed by the following formula:
(Equation 1)

(However, F = heating time (minute) at reference temperature, t = time (minute), T = temperature of food, Tr = reference temperature, Z = heat resistance value of microorganism (based on heat resistance of botulinum spores) ))
In the formula represented by the formula, the F value derived when Tr = 250 F ° (121.1 ° C.) and Z = 18 F ° is particularly defined as F ₀ . In the first embodiment, the central part of the content is subjected to a heat treatment at 120 ° C. for 7.8 minutes.
Comparative Example 1
Processing was carried out in the same manner as in Example except that the bag was filled with cooked meat potatoes.
Comparative Example 2
Processing was performed in the same manner as in Example 1 except that the retort heat treatment at 100 ° C. for 10 minutes in Example 1 was omitted, and the retort was performed under the conditions of 120 ° C. × 24 minutes and F ₀ = 5.
Comparative Example 3
The material was processed in the same manner as in the example except that the material was not air-filled with nitrogen but was subjected to normal air-packing.
Comparative Example 4
Vacuum packaging was carried out with the same composition as in the example, and the mixture was heated at 100 ° C. for 10 minutes and then pressurized and heated at 120 ° C. for 17 minutes to obtain F ₀ = 6.
Comparative Example 5
After boiling each material, processing was carried out in the same manner as in the example except that each material was filled in a bag without immersing the meat in the seasoning liquid.
[0020]
The appearance of each product and the appearance of boiling were as shown in the table below.
[0021]
Example: Good without browning, burning odor, and boiling. Comparative Example 1 Comparative Example 2 in which boiling was particularly remarkable and potato did not retain its original form. Comparative Example 3, in which browning and burning odor were observed. Comparative Example 5 in which boiled-up seemed to occur at the time of transportation and removal It was not soaked in the meat. Good product without crushing.

Claims (2)

Vegetables including potatoes, meat jags such as meat are cut into appropriate sizes, and then these materials are boiled with hot water of 80 ° C. or higher for 1 minute to 20 minutes,
A second step of soaking the taste of the seasoning liquid into the meat for a time sufficient to combine the meat and the seasoning liquid with at least the meat of the boiled material, and to impregnate the meat with the taste of the seasoning liquid;
A third step of filling each material and the seasoning liquid into a gas-barrier heat-resistant bag or container and performing nitrogen gas replacement, and
After cooking boil at 80 ° C to 100 ° C, the center of the contents is kept as it is at 120 ° C and retort sterilization is performed for 4 minutes or more and 7.8 minutes or less. A method for retort processing meat potatoes, comprising performing a processing treatment comprising a fourth step performed using a pressurized heat sterilizer. Meat potato retort food obtained by the retort processing method.