JP4152995B2 - Method for producing room temperature storage food - Google Patents

Description

  The present invention relates to a method for producing a room temperature storage food having a good texture and appearance, which is a combination of starchy foods such as cooked rice and noodles and liquids such as soups and sauces.

Conventionally, as a room temperature preservable food, for example, a retort-treated starchy food (for example, cooked rice) is widely used as being storable at room temperature or can be eaten only by heating in a microwave oven. ing. In addition, it is desirable that products containing these starchy foods be filled in containers in a form in contact with the starchy food with liquids and / or ingredients having a high water content such as curry sauce, according to taste. In many cases. Examples of such products include curry rice, hayashi rice, and various foods.
However, when such a product is stored at room temperature, the starchy food such as cooked rice has a lower water content than the liquid with a high water content, so that the water transfer from the liquid with a high water content to the starchy food is not allowed. Arise. As a result, the starchy food absorbs moisture, so that dandruff occurs, and the texture and appearance as a preservative food become undesirable. Moreover, the water | moisture content in a high moisture content liquid substance reduces, the ratio of the sauce and starchy foodstuff in a product becomes unbalanced, and it becomes the appearance unpreferable as a product. For example, when the starchy food is cooked rice, it is difficult to loosen as a result of the moisture transfer as described above, and the rice grains lose elasticity, become more sticky, eaten and become crusty, and are undesirable. It becomes.
On the other hand, curry rice, Hayashi rice, and the like as described above are often distributed as frozen preservative foods in consideration of their preservability. However, such frozen-preserving foods tend to be expensive due to the need for freezing means in the production process and distribution stage.

  The present invention relates to a room temperature preservable food in which a starchy food having a moisture content lower than that of the liquid is stored in a container in contact with the liquid having a high water content, from the liquid to the starchy food. It is intended to suppress the moisture transfer of the food and to improve the food texture and appearance of the food.

The present invention is based on the knowledge that when the starchy food is distributed at room temperature, the above problem can be solved efficiently by subjecting the starchy food to a heat treatment and then a refrigeration treatment.
That is, the present invention is a method for producing a room temperature preservable food comprising a container containing a starchy food having a moisture content lower than that of the liquid in a form in contact with the liquid having a high moisture content, The present invention provides the production method characterized by subjecting food to heat treatment and then refrigeration treatment.

  According to the present invention, by adopting the above configuration, in a room temperature storage food containing a starchy food in a form in contact with a liquid with a higher water content, the starchy food from the liquid with a high water content As a result, the starchy food does not become dull and the texture and appearance as a preservative food are desirable. For example, when the starchy food is cooked rice, it becomes easy to loosen as a result of moisture transfer as described above, and the cooked rice grains are elastic, and the overall texture is desirable. Further, since the moisture transfer is suppressed, the moisture in the liquid material is retained, and therefore the ratio of the starchy food and the liquid material can be maintained in a desired balance. Further, since the starch is not eluted from the starchy food, the turbidity of the liquid is also eliminated.

First, in the present invention, the room temperature storage food is stored in a predetermined container and can be stored in a temperature range generally recognized as room temperature (preferably 15 to 40 ° C., more preferably 20 to 30 ° C.). It means food that can be distributed in the market. Such food can be made into a product that can be eaten only by cooking (for example, cooking in a microwave oven or cooking by immersing a container in hot water).
In addition, the starchy food may be a food mainly composed of starch that can be gelatinized at the time of heat treatment, and examples thereof include cooked rice, noodles, dumplings, etc. The main raw materials include cereals, cereal flours, Raw or processed starch may be used. Examples of cereals include rice, wheat, corn, potato and sweet potato, and examples of cereal flour include rice flour, wheat flour, corn flour, potato starch and white egg flour. As starch, starch, such as wheat starch, corn starch, potato starch, sweet potato starch, and tapioca starch, or these modified starches can be mentioned.

The liquid with a high water content in the present invention refers to a liquid with a water content higher than that of the starchy food. For example, the liquid may have a water content higher by 1% by mass or more. In the present invention, the texture and appearance of starchy food can be maintained even when a liquid having a very high water content such as 10 to 40% by mass is high. Play. In the present invention, the liquid having a high water content is stored in a container in a form in contact with the starchy food. This liquid addition process can be performed at any stage. For example, it may be performed before the refrigeration treatment of the starchy food or after the refrigeration treatment, but it is more preferable that the temperature of the liquid product is low and the temperature difference from the starchy food is small. In addition, when adding a high moisture content liquid substance to starchy food, it is preferable that both goods temperature is 0-10 degreeC.
Specific examples of the liquid with a high moisture content include sauces such as curry sauce, pasta sauce, and hayashi sauce, miscellaneous cooking, seasoning liquid of ramen, ramen, udon noodles, soup or liquid portion of soup. It is done. In addition, solid substances such as carrots, burdock, radish, potato, sweet potato, green beans, peas, meat, eggs, bamboo shoots, konnyaku, shiitake, seafood, etc. may be added as ingredients to the liquid product. . In addition, when using the liquid substance which contains starch in a sauce like curry sauce, it is preferable to mix | blend an emulsifier or a thickener with a liquid substance. This prevents the source itself from separating, and more reliably prevents the moisture released by the starch in the liquid from moving to the starchy food. Preserved food is obtained. Moreover, it is preferable to perform heat sterilization of these liquids and ingredients separately from the starchy food. In the present invention, on the assumption that the water content of these liquids is higher than the water content of starchy foods, for example, the water content of liquids is 70 to 100% by mass, and the water content of starchy foods However, you may use it combining so that it may become the range of 50-70 mass%.

  Hereinafter, the production method of the present invention will be described. In the present invention, the starchy food is heated. By this heat treatment, the starch in the starchy food is gelatinized. The heat treatment may be performed by a known heating means such as steaming or hot water immersion, and can be performed as heat cooking or heat sterilization treatment of starchy food. Examples of the heat cooking include rice cooking, boiled noodle processing, steaming of dumplings and cooked rice, and the like. Examples of the heat sterilization treatment include closed sterilization treatment such as retort sterilization, and open sterilization treatment in which a heating medium such as water vapor is directly brought into contact with starchy food. The heat sterilization treatment conditions can be set such that the sterilization value of the starchy food (if the ingredients are included, the sterilization value of the ingredients) achieves F = 4 or more. As the heat sterilization condition that the starchy food can achieve F = 4 or more, 110 to 135 ° C. and 10 seconds to 40 minutes are preferable. When performing open system sterilization and sealing the container, it is preferable to inject an inert gas such as nitrogen into the head space. As a result, when the starchy food is heat-treated, filled and sealed in the container, and refrigerated, the container is prevented from being depressurized due to condensation in the container. Problems such as peeling can be prevented. Moreover, the oxidation of starchy foods and liquids during normal temperature storage can be suppressed, and the flavor can be maintained well. In addition, when only the high moisture content liquid is sterilized by heating, the condition may be set so as to achieve F = 4 or more, but it is preferable to adopt high temperature and short time sterilization conditions. For example, it is preferable to set it as 1 second-5 minutes at 120-145 degreeC. Thereby, the flavor of a liquid substance can be maintained favorable.

  In the production method of the present invention, a refrigeration process is performed after the end of the heat treatment of the starchy food. The refrigeration treatment can be performed, for example, by holding the starchy food in a low temperature atmosphere such as in a refrigerator or by bringing it into contact with a refrigerant. The refrigeration treatment conditions can be appropriately determined in consideration of the type, amount, size, form, etc. of the starchy food to be processed. In the case of the refrigeration treatment in which the starchy food is held in the refrigerator, the starchy food is used. For example, it is preferable to hold the product temperature at 0 to 10 ° C. for 12 hours or longer, and further at 1 to 5 ° C. for 12 hours to 14 days. This refrigeration process is preferably started as short as possible after the heat treatment. For example, the refrigeration process may be started within 120 minutes, more preferably within 60 minutes after the heat treatment. Further, this low temperature holding time can be made shorter when the starchy food is rapidly cooled and then refrigerated.

  The starchy food after the refrigeration treatment can be kept in the room temperature atmosphere as it is from the refrigeration treatment atmosphere, and at least the sterilization value of the liquid with a high water content is F = 4 or more, more preferably the heat-sterilized starchy food The sterilization value may be F = 4 or more.

  According to the present invention, room temperature preservable foods exemplified below can be produced. In other words, cooked rice such as curry rice, hayashi rice, doria, miscellaneous cooking, rice cakes such as oyakodon, katsudon, pasta such as spaghetti and macaroni, noodles such as udon, buckwheat and Chinese noodles, and rice cakes such as dumplings and rice cakes Zenzai or soup powder containing In addition, it goes without saying that the room temperature preservable food targeted by the present invention is not limited to these as long as the effects of the present invention are obtained.

Next, although the aspect of the manufacturing method of this invention is demonstrated according to the kind of starchy food to be used, this invention is not necessarily limited to these.
(1) Cooked rice The following 3 aspects are mentioned.
a) A mode in which cooked rice cooked by a conventional method and a high moisture content liquid are separately heat-sterilized, and then the high moisture content liquid is aseptically added in contact with the cooked rice and refrigerated.
b) A mode in which after the sterilized cooked rice is refrigerated, the heat-sterilized high moisture content liquid is added aseptically in contact with the cooked rice.
c) A mode in which hot water is added to the soaked rice during hot sterilization and cooked or cooked after heat sterilization, and a liquid with a high water content is added and refrigerated. In addition, at the time of heat sterilization treatment, sterilization time can also be shortened by adding hot water and cooking rice.
In addition, when the seasoning liquid and cooked rice are integrated as in the cooking, the seasoning liquid is preferably mixed after the heat sterilization of the cooked rice, and the product temperature at the time of mixing the cooked rice and the seasoned liquid is normal temperature or lower, preferably 10 It is preferable that the temperature is not higher than ° C.
(2) Noodles The following two aspects are mentioned.
a) A mode in which boiled noodles and a high water content liquid are separately heat-sterilized by a conventional method, and then the high water content liquid is aseptically added in contact with the noodles and refrigerated. In addition, as heat-sterilized noodles, the noodles that have been boiled after the boiled noodles may be used.
b) A mode in which boiled noodles that have been heat-sterilized are refrigerated, and then the heat-sterilized high moisture content liquid material is added aseptically in a form in contact with the noodles. In addition, as heat-sterilized noodles, the noodles that have been boiled after the boiled noodles may be used.
In addition, it is preferable to add the high moisture content liquid material to the heat-sterilized noodles when the product temperature of both is normal temperature or lower.
(3) Rice cake The following two aspects are mentioned.
a) A mode in which a glutinous product and a high moisture content liquid material are separately sterilized by heating, and then a high moisture content liquid material is aseptically added in a form in contact with the glutinous material, and then refrigerated. In addition, you may use the thing which performed the steaming process by the conventional method before or after heat sterilization as glutinous rice after heat sterilization.
b) A mode in which after heat-sterilized glutinous rice, the high-moisture content liquid material sterilized by heating is aseptically added in contact with the glutinous rice. In addition, you may use the thing which performed the steaming process by the conventional method before or after heat sterilization as glutinous rice after heat sterilization.
In addition, it is preferable to perform mixing of a high moisture content liquid substance and heat-sterilized glutinous rice when the product temperature of both is below normal temperature.

Example 1
70 parts by mass of water is added to 100 parts by mass of immersed rice obtained by immersing in 25 ° C. water for 2 hours, and rice is cooked for 30 minutes under steam at 100 ° C. to obtain 170 parts by mass of cooked rice. The bottomed cylindrical synthetic resin molded container having an opening was filled and subjected to heat sterilization treatment at 120 ° C. for 6 minutes.
Separately, 100 parts by mass of curry sauce was heat sterilized using a tube sterilizer at 135 ° C. for 10 seconds.
Next, the above cooked rice is transferred to a sterile atmosphere (100 ° C. steam atmosphere) together with the container, and 100 parts by mass of curry sauce (water content: about 85% by mass) in the atmosphere is cooked (water content: about 65% by mass). Then, the container opening was sealed with a lid. Next, the curry rice in a container was put into a low-temperature atmosphere of 1 ° C., where it was held for 7 days and subjected to a refrigeration treatment to obtain a curry rice in a container.
After that, the above-mentioned curry rice in a container was stored in a thermostatic chamber at 30 ° C. for 2 months and then opened, and the state of the curry sauce and cooked rice was confirmed. It was maintained. In addition, the rice grains had little puffiness, and the curry sauce capacity had hardly decreased.
Next, the curry rice in a container was ate by heating in a 600 W microwave oven for 3 minutes.
As a result, white rice was very easy to loosen, and the rice grains were elastic and had a good texture as a whole.

Example 2
100 parts by mass of immersed rice (urchin rice) obtained by immersing in 25 ° C. water for 2 hours and 70 parts by mass of water are mixed and cooked while being held in a steam atmosphere at 100 ° C. I got cooked rice. Next, 170 parts by mass of the cooked rice was filled in a heat-resistant container having a bottomed opening, and subjected to a heat sterilization treatment at 120 ° C. for 6 minutes to obtain 170 parts by mass of cooked rice.
Separately, a seasoning liquid containing 198 parts by mass of water and 2 parts by mass of sodium chloride was prepared. This seasoning liquid was subjected to high-temperature and short-time heat sterilization treatment at 135 ° C. for 10 seconds using a tube sterilizer to obtain 200 parts by mass of a sterilized seasoning liquid.
Next, 200 parts by mass of heat-sterilized seasoning liquid and 170 parts by mass of heat-sterilized cooked rice were previously sterilized in a clean room filled with aseptic air when the product temperature was reduced to 10 ° C. The resin container was filled and hermetically sealed to obtain 370 parts by mass of miscellaneous food in a container.
Next, the said mixture was hold | maintained in the low temperature atmosphere of 1 degreeC for 7 days, and the refrigeration process was carried out, and this obtained 370 mass parts of storable miscellaneous foods containing a container.
After storing this container-containing savory cooking in a thermostatic chamber at 30 ° C. for 5 months, the container was sealed, and the presence or absence of crumbled rice grains in the container and the cloudiness of the seasoning liquid were confirmed. As a result, there was no broken rice grains, and the seasoning liquid was not turbid.
In addition, when the storable miscellaneous food contained in the container was eaten after being heated in a microwave oven of 600 W, the rice grains maintained elasticity, and the texture of the miscellaneous food as a whole was well maintained.

Claims (2)

Filled and sealed in a container with a starchy food selected from the group consisting of cooked rice, pasta and noodles, and a liquid with a high water content, to suppress moisture transfer from the liquid to the starchy food A method for producing a room temperature storage food that can be heated and sterilized, and the liquid food that has been cooked and cooked in a clean room after the product temperature is set to 0 to 10 ° C. A method for producing a room-temperature-preserving food, comprising a step of filling and sealing and refrigeration treatment.   The manufacturing method according to claim 1, wherein the refrigeration treatment is performed at 0 to 10 ° C. for 12 hours to 14 days.