JP5116173B2 - Kettle curry manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a pouch food that can be suitably used as a cooked food in which food such as curry or stew is packed in a pouch and has a good flavor and texture.

  Conventionally, cooked foods such as curry, stew, meat sauce, hamburger, etc. are filled and sealed in airtight and light-shielding bag-shaped retort pouches that are laminated with aluminum foil and plastic film. Retort foods that have been pasteurized at high temperatures and have the same preservability as canned foods have been produced and consumed in large quantities.

  Since retort foods are less thick than canned foods, heat sterilization requires a heating time of 1/2 to 1/3 shorter than that of canned foods, and the destruction of nutrients is much less. In addition, since the portion of the pouch that comes into contact with the food is a plastic film, there is little deterioration in quality, so the quality is not impaired for about two years, and it can be stored at room temperature. In addition, the retort pouch is useful because it is lightweight, easy to open, easy to process, and can be warmed and used in a short time.

  These canned foods and retort foods are usually produced by subjecting them to high pressure hot sterilization using high-temperature hot water or high-temperature steam at 115 to 125 ° C. or higher in a retort kettle for a few minutes to 30 minutes. And this process is a sterilization method whose main purpose is to maintain a strict condition that the contents are not spoiled or spoiled by spoilage bacteria by maintaining for 14 days in an atmosphere of 35 ° C. continuously. (Reference 1)

Yoshida Teruo, “Food Processing Process” Industry Research Board Publication 2003 ([285-287 pages])

  The high pressure sterilization treatment of the retort kettle that takes about 10 minutes at a high temperature of 115 to 125 ° C. as in the prior art, because the pressurization at high temperature reaches about 1.6 to 2.3 atm, In general, it is necessary to perform extra heating for the sake of safety, and extra heating for safety, and the actual processing time is longer than the necessary optimum sterilization time. Therefore, high-temperature heating acts on the contents for a long time, and the characteristics such as flavor and texture may be impaired, and the taste may not be maintained. Specifically, the sugar content of the contents breaks down and the flavor is lost, the protein of beef, pork, and chicken changes, loses elasticity and becomes hard, and the shape of the lump cannot be maintained and becomes smaller. is there.

  Recently, large refrigerators and freezers are always available in each household, and based on these, there are very few opportunities to store foods in an atmosphere that may continuously rot at 35 ° C. Considering this fact, the retort pouch food has to be further improved from the viewpoints of flavor and texture.

  The present invention solves these problems, and an object of the present invention is to provide a method for producing a pouch food using a sterilization method capable of cooking giving priority to the texture and taste of the original food.

To achieve the above object, a manufacturing method of kettle curry according to claim 1 of the present invention, the beef was cut processed to a size of about a piece 10～40Gr, cut into a size of about a piece 10~25gr And boiled or raw potatoes, carrot-containing vegetables and stuffed in a pouch, boiled from above, filled with curry sauce, degassed and sealed with pouch, then filled with food The pouch thus obtained is heated and sterilized with hot water at 90 to 100 ° C. for 60 to 150 minutes, and then cooled to obtain a kettle curry.

While the conventional retort process is performed at a high temperature of 115 to 125 ° C. using a pressurized high temperature of about 10 minutes, in the present invention, the cooking food is added to the hot water of 90 to 100 ° C. which is a lower temperature than the retort process. The pouch food packed with sachet is soaked for 60 to 150 minutes or showered with hot water to be sterilized by heating and cooked to obtain a pouch food. As cooking ingredients, curry sauce made by a regular method, beef, and vegetables such as potatoes, carrots, etc. that have been blanched for lye removal or coloring are used. In some cases, the branching process may be omitted. In this sterilization / cooking, the pouch curry food is referred to as a kettle curry because sterilization and cooking are performed with hot water at 90 to 100 ° C. using a kettle, without using a pressurized high temperature retort kettle.

With this configuration, in the manufactured kettle curry, even if extra heat for the sake of safety, i.e., even if over time 60 minutes, giving the contents to be the low temperature of 90 to 100 ° C. damage In addition, since heat is uniformly transmitted to all the contents, safer sterilization conditions can be satisfied. In addition, the contents of the potato are not hard, but the finish is succulent, and the potatoes that are easy to boil are not damaged in shape, and the texture is smooth. Moreover, curry sauce is stewed in beef and vegetables and the taste is sufficiently soaked, so that you can fully enjoy the natural taste of the original ingredients.

Moreover, since the hot water of 90-100 degreeC which heat-sterilizes is obtained under atmospheric pressure, the heat-sterilization processing apparatus which immerses or showers a pouch food in hot water is 115-2.3 atm under high pressure 115- Compared to a retort kettle that maintains 125 ° C., a pressurizing / depressurizing mechanism is not required, so that the apparatus is simple and inexpensive. Thus, since the heat sterilization treatment of the pouch food can be performed under atmospheric pressure, a pressure locking mechanism such as pressurization or decompression is unnecessary, and it is easy to carry and process continuously. As described above, the heat sterilization treatment according to the present invention is a simple operation and is economical because an apparatus that does not require a complicated mechanism is used.

In addition, the kettle curry pouch according to the present invention does not need to withstand high temperatures and pressures unlike the pouch of retort food, so the material can be downgraded, and the bag thickness can be reduced appropriately and economically. Also, it can be easily obtained at low cost.

The method for producing a kettle curry according to claim 2 is characterized in that, in the method for producing a kettle curry according to claim 1, the cooling is performed so that the temperature zone of 60 to 40 ° C. passes quickly.

With this configuration, germination of heat-resistant soil bacteria contained in the curry powder used in the curry sauce can be prevented, and the kettle curry can be stored in a sanitary manner.

A kettle curry according to claim 3 is obtained by the kettle curry manufacturing method according to claim 1 or 2. Compared to curry for retort foods, this kettle curry is not stiff and has a succulent finish, and potatoes that are easy to boil without losing their shape even though they maintain a lump shape. It is finished to the touch, and the beef and vegetables are simmered with curry sauce so that the taste is fully soaked, so that you can enjoy the taste of the natural taste that fully utilizes the taste of the original ingredients it can. In addition, if stored refrigerated, it can be stored for a longer time in a more sanitary and safe manner, and can be eaten without impairing the flavor and texture.

The method for producing a kettle stew according to claim 4 includes a piece of beef that has been cut to a size of about 10 to 40 gr , and a portion that has been cut to a size of about 10 to 25 gr and that has been blanched or raw. After filling the pouch with potatoes and carrot-containing vegetables, filling with stew sauce from above, deaerate and seal the pouch, then pour the pouch filled with food with hot water at 90-100 ° C. for 60- A kettle stew is obtained by cooling after heat sterilization cooking for 150 minutes.

With this configuration, as in the kettle curry described above, in the produced kettle stew, although the beef is maintained in a lump shape, the texture is not hard, it is succulent, and potatoes that are easy to boil Dimgra sauce is stewed in vegetables such as beef, potato, carrot, celery and so on, and the taste soaks well without sacrificing its shape. You can enjoy the deliciousness of the natural flavors that make the most of the ingredients.

According to the kettle curry manufacturing method and kettle curry according to claims 1, 2 and 3 of the present invention, the obtained kettle curry has a handmade feeling compared with conventional retort foods, and the taste of the original ingredients. You can enjoy the taste of natural cuisine that makes the most of it. Therefore, the range of dishes using kettle curry can be expanded.

In addition, according to this production method, since heat sterilization at normal pressure and lower temperature is applied than in the case of retort sterilization, the heat sterilization apparatus is also simpler and easier to operate, not only batch processing, Continuous processing is possible. As described above, this manufacturing method is easy to implement, can improve productivity, and can use economical equipment.

According to the method for producing a kettle stew according to claim 4 of the present invention, the obtained kettle stew has a handmade feeling compared to a conventional retort food and is a natural dish that makes use of the taste of the original ingredients. Enjoy the taste.

In addition, according to this production method, since heat sterilization at normal pressure and lower temperature is applied than in the case of retort sterilization, the heat sterilization apparatus is also simpler and easier to operate, not only batch processing, Continuous processing is possible. As described above, this manufacturing method is easy to implement, can improve productivity, and can use economical equipment.

FIG. 1 is a flow sheet showing a method for producing a kettle curry according to an embodiment of the present invention.

An embodiment for carrying out the method for producing a kettle curry according to the present invention will be described with reference to the flow sheet of FIG. As shown in FIG. 1, beef is cut to a size of about 10 to 40 gr , and then the surface is baked to prevent the loss of gravy and confine the umami in the meat. Vegetables including potatoes and carrots are all cut into a size of about 10 to 25 gr and subjected to a blanching treatment for removing lye and for coloring. In the case of potatoes and carrots, the blanching treatment is preferably performed by immersing in hot water at 80 to 100 ° C. for several minutes to 20 minutes. In some cases, the branching process may be omitted. Moreover, you may pre-process with vinegar etc. at normal temperature. The stewed curry sauce is made by mixing and heating seasoned boiled chicken broth with curry roux made from wheat flour, cooking oil and curry powder. These beef and vegetables are packed in a bag-shaped pouch laminated with a plastic film, filled with curry sauce and boiled from above, and then degassed to seal the pouch to obtain a pouch food before heat sterilization cooking.

Next, the pouch filled with ingredients is heated and sterilized with hot water at 90 to 100 ° C. for 60 to 150 minutes, and then cooled to obtain a kettle curry pouch. Moreover, although the conditions of the heat sterilization cooking temperature and the heating time are appropriately set according to the size of the beef or the solids of the vegetables, it is normally heated for 120 minutes with hot water at 95 to 100 ° C. Sterilized cooking is sufficient. Moreover, the above-mentioned cooling can prevent germination of the heat-resistant soil fungi contained in the curry powder used in the curry sauce by cooling so as to quickly pass the temperature range of 60 to 40 ° C., and kettle curry Easy to store hygienically.

In the present invention, a pouch filled with ingredients is immersed in hot water for 60 to 150 minutes in hot water of 90 to 100 ° C., which is lower than conventional retort processing using pressurized high temperature of about 115 minutes at 125 to 125 ° C. Or hot water is showered and sterilized by heating, and cooking is performed to obtain a kettle curry pouch. That is, in this method, the kettle curry cooked under sterilization conditions suitable for the contents of 60 to 150 minutes in the temperature range of 90 to 100 ° C. belonging to pasteurization that does not impair the flavor and umami of the contents of the pouch, By storing it in an environment of 20 ° C. or lower, it becomes a curry that allows you to enjoy the taste of natural taste throughout the year.

That is, the produced kettle curry has a solid texture despite the beef being maintained in the lump shape, and the potatoes that are not hard and juicy and easily boiled are not damaged. It is finished, and beef and vegetables are simmered with curry sauce and soaked in taste, so that you can taste the natural taste of the original ingredients.

Moreover, the heat sterilization processing apparatus of a pouch food is an apparatus which heats and sterilizes the pouch food by immersing or showering the pouch food in hot water for 60 to 150 minutes using 90 to 100 ° C hot water heated at normal pressure. Compared to retort kettle using high temperature 115-125 ° C under 2.3 atm pressurization, pressurization and decompression mechanism is not required, and it is easy to carry pouch food into and out of the device, simpler and more economical device It is. In contrast to batch processing of retort kettles, this device is capable of continuous processing of pouch food, so even if the sterilization heating time is long, it is easy to scale up the device and improve productivity. Is possible.

Also, the kettle curry pouch of this method can withstand high temperatures and pressures, unlike the pouches of retort foods, and it is not necessary to withstand changes in pressure and vacuum, so aluminum foil (aluminum deposition), polyethylene, polypropylene, Air-tight and light-shielding pouch-shaped pouch materials with laminated plastic films such as nylon can be downgraded, and the bag thickness can be reduced appropriately, making it economical and easy to obtain and inexpensive. Can be.

Moreover, according to the method of the present invention, kettle stew can be manufactured by adjusting beef and vegetables instead of kettle curry and using demiglace sauce which is a stewed stew sauce. In addition, the production method according to the present invention has a wide range of applications such as being able to be used for cooking pasta sauce and soup by appropriately selecting ingredients.

  The manufacturing method of the kettle curry of this invention is demonstrated based on the following actual cooking examples.

  The beef is cut into pieces of about 10 to 40 gr after removing the muscles, membranes and fat from the beef block. Put the cut beef into a frying pan and bake it to a brown surface with high heat to confine the beef flavor. Vegetables such as potatoes and carrots are each peeled and cut into sizes of 10 to 25 gr. Potatoes and carrots are each soaked in boiling water and brunch for 1-3 minutes depending on the size.

  Buion is prepared from chicken, vegetables, bay leaf and water. In addition, curry roux is prepared using curry powder, cooking oil, wheat flour and garlic, and ginger. Also, sautéed onion is prepared by frying from sliced onion and cooking oil. The curry sauce is prepared by adding flavoring ingredients such as tomato paste, tomato puree, and mango chutney, with bion, curry roux and saute onion as the main ingredients, and seasoning with wine, butter and salt.

  Each material of a kettle curry bag (with a content of 250 gr) is as follows.

  It is a total of 250 gr of beef 40 gr, potato 25 gr, carrot 25 gr and curry sauce 160 gr.

  The filling was processed into a bag of a material that can withstand heating at 100 ° C. for 120 minutes or more and does not transmit oxygen (in this example, ON (biaxially stretched nylon) / Al foil / CPP (unstretched polypropylene) laminated film). Beef and vegetables are filled in a predetermined amount in a cold state so as not to damage the shape. Finally, hot curry sauce is injected to facilitate degassing, and then sufficiently degassed and sealed with a sealing machine. .

  In the kettle sterilization, the content was 250 gr and the F value was usually in the range of 2 to 5 with boiling water at 97 to 100 ° C. In this example, the F value was set to 5 and sterilization was performed. The time required for the contents to reach F value = 5 was 120 minutes, and then the time required for the contents to reach room temperature or lower with cooling water was 15 minutes. Because it is a low temperature and long time sterilization process, even if the size of solids is uneven, the temperature spreads slowly and uniformly, so there is no need for extra sterilization time and the contents are not easily overheated, The flavor and flavor of the ingredients were not impaired. In addition, as the sterilization conditions, if the temperature is 100 ° C. for 60 minutes, the F value is 2, which satisfies the conditions sufficiently, but if the muscle fiber is hard and solid like beef, it is not for sterilization. In order to soften the contents, the heating time was 120 minutes in this example.

  This kettle curry product and a commercially available retort curry product manufactured by Company A (using a hot water retort kettle and sterilizing F value within the range of 15 to 20) were evaluated by comparing with 10 monitors each.

  Evaluation of kettle curry product monitors is as follows: I feel freshness like handmade that I can't think of as a processed product. 2. Compared to retort curry, the spice has a good fragrance and the whole flavor is good. 3. Large chunks of beef are very tasty with their unique umami and elasticity. 4). The large chunks of vegetables are delicious and soaked in taste. 5). At the time of opening, the smell of the resin inside the bag and the smell of curry and beef burned (retort odor) are hardly felt.

  Evaluation of a commercially available retort curry as a comparative example is 1. I feel that the scent of spices is inferior to kettle curry. 2. The beef lump is small, has no umami and elasticity, the fiber is disjointed and the meat is unknown. 3. I feel a slightly burnt smell in the curry sauce. 4). When opening, the smell of the resin on the inner surface of the bag and the smell of burnt curry and beef may cause a strange odor (retort odor).

  The kettle curry of the present invention was evaluated in terms of the deliciousness of the natural taste that made full use of the taste of the original ingredients.

It can be widely used not only for curry, stew, soup and sauce but also for pouch foods such as side dishes.

Claims (4)

A pouch of beef cut to a size of about 10 to 40 gr and a vegetable containing carrots and carrots that have been cut to a size of about 10 to 25 gr and blanched or raw. After filling, boiled curry sauce from above, deaerate and seal the pouch, and then heat and sterilize the pouch filled with food with hot water at 90-100 ° C for 60-150 minutes, then cool To obtain a kettle curry. The method for producing a kettle curry according to claim 1, wherein the cooling is performed so as to quickly pass through a temperature range of 60 to 40 ° C. 3. A kettle curry obtained by the method for producing a kettle curry according to claim 1. A pouch of beef cut to a size of about 10 to 40 gr and a vegetable containing carrots and carrots that have been cut to a size of about 10 to 25 gr and blanched or raw. After filling, stewed from above and filling with stew sauce, degassed and sealed the pouch, then the pouch filled with food was heated and sterilized with hot water at 90-100 ° C for 60-150 minutes, then cooled A method for producing a kettle stew comprising obtaining a kettle stew.

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