JP6072639B2 - Canned kuan products and methods for their production - Google Patents

Description

  The present invention relates to a canned product and a method for producing the same.

  Takuan is one of the most popular pickles made from radish. Various methods are used to produce takuan depending on the season, place of production, and variety of radish used. Mainly, the production method of salt-pressing the harvested radish is common, but as an old-fashioned production method, there is also a method of salting radish dried in the sun.

  Takuan used as an industrial product is pickled with 3.0% to 10.0% salt added to radish, and if it is from a few days to long, store it for more than a year, and then add it as a seasoning and seasoning. And packaged (Patent Documents 1 and 2).

  Takuan was highly salty and relatively preservable. For this reason, takuan was packed in barrels in the old days, delivered to retailers mainly in greengrocers through wholesalers, and sold to consumers. In other words, Takuan itself was sold through retail, and was not established as an individual product that could be sold directly to consumers from the manufacturer.

However, since the mid-1950s, with the development of laminate packaging technology, takan distributed in the market became a product sold directly to consumers in the form of laminate packaging. At present, most of the products that are distributed in the market are laminated products, and there are currently no other products in the form of other packages.

JP-A-06-030893 JP 2003-047397 A

As mentioned above, most of the goods distributed in the market are laminated products that have been laminated, and this situation has continued for about 30 years.
The inventors belong to a long-established corporation that has been manufacturing and selling takuan for about 70 years since its founding. When we examined the current status of the product, we focused on the fact that the technical advantages of laminate packaging stand out.

In other words, in the case of laminated packaging, the consumer can select the container by visually recognizing the object itself, and the appearance itself of the object is appealing to the consumer.
Laminate packaging can be easily redesigned by applying a sticker or changing the printing, etc., and does not take up much space compared to barrels, etc. Management is also easy. As a result, laminate packaging can keep costs low compared to other packaging methods and product forms.
Furthermore, the heat sterilization performed in laminated packaging is highly sterilizing, and the heat sterilization is more effective and the quality of the product is stable when it is originally highly preserved (non-perishable). .

However, the inventors felt that there were some problems with the laminated product.
The first problem is that the odor leaks. In other words, laminate packaging tends to leak a very unique odor, which is not always desirable.
The second issue is the packaging strength. In other words, the laminate packaging may be damaged if subjected to a strong impact during transportation. This also leads to liquid leakage.

The inventors felt that the above-mentioned problem impairs the portability of takan, which is excellent as a preserved food. In other words, if there is a more appropriate packaging form, it is thought that the superiority of takuan as a preserved food can be utilized more and takuan can be enjoyed easily.
Against the background of the above circumstances, an object of the present invention is to develop a takuan product that can make better use of takuan's superiority as a preserved food.

The inventors, contrary to the common technical knowledge of laminated packaging products that have continued for 30 years, have conceived canned products and completed inventions related to canned products.
As a result, it is possible to prevent the leakage of odors and improve the strength of the packaging compared to laminated packaging products, so that it is possible to make better use of the advantages of takan as preserved food. .
In addition, we have completed the invention of an improved canned food product that has been improved in the shape of the canned food and the contents of the food container so that you can enjoy it easily.

However, the inventors have discovered a new problem in the process of manufacturing these canned ankle products.
In other words, the heat and pressure sterilization method normally performed on canned products causes discoloration and softening of the takuan, so that the texture that makes a crispy sound when chewed is lost, which is not necessarily preferable. Therefore, the inventors have devised the radish as a raw material or manufacturing conditions, and have completed an invention relating to a canned dish overcoming this problem and a manufacturing method.

The present invention has the following configuration.
The first composition of the present invention is a canned candy product characterized in that a daikon radish is used as a main raw material, a seasoning liquid containing a pH adjusting agent is added thereto, and the can is packed in a can.

A second configuration of the present invention is the canned product according to the first configuration, wherein the can is a pull-top can.
A third configuration of the present invention is the canned product according to the first or second configuration, wherein the radish is processed into a slice shape.
A fourth structure of the present invention is the canned product according to the third structure, wherein the slice thickness is 3 to 5 mm.

According to a fifth configuration of the present invention, the seasoning liquid contains one or more of sugar, lactic acid, malic acid, citric acid, succinic acid, sodium glutamate, sodium ascorbate, sucralose, alanine, and glycine, and each weight ratio The canned candy product according to the first to fourth configurations, wherein the radish is a dried radish, wherein the radish is a dried radish. The canned product according to the fifth configuration.
A seventh aspect of the present invention is a canned sauce according to any one of the first to sixth aspects, characterized in that the temperature of the canned content is 60 ° C. or higher and lower than 100 ° C. and is sterilized by heating for 30 to 60 minutes. It is a product.
The eighth configuration of the present invention is the canned product according to any one of the first to seventh configurations, wherein the pH is adjusted to 4.6 or less by the pH adjusting agent.

The ninth configuration of the present invention includes a radish stuffing process for putting radish into canned foods, a seasoning liquid adding process for adding seasoning liquid, a wrapping process for sealing the cans, and a sealed canned dish with heat. A method for producing a canned product comprising a heat sterilization step, wherein the conditions for heat sterilization are that the temperature of the canned food is 60 ° C. or higher and lower than 100 ° C., and the heating time is 30 minutes to 60 minutes. This is a method for producing a canned raft.
According to a tenth aspect of the present invention, there is provided the method for producing a canned sauce according to the ninth aspect, wherein the pH is 4.6 or less by a pH adjusting agent.

According to the present invention, it is possible to provide a takuan product that can make better use of takuan's superiority as a preserved food. That is, the present invention has the following excellent effects.
(1) The canned food product according to the first aspect of the present invention can avoid odor leakage and container breakage, and can make use of the superiority of food product as a preserved food without impairing portability as a food product. It has the effect.
(2) According to the second to fourth configurations of the present invention, it is not necessary to empty the canned product with a can opener or to cut the content with a knife. Can be enjoyed, and the convenience of the canned product is improved.
(3) According to the fifth to eighth configurations of the present invention, it becomes possible to further improve the crunchiness and taste of the tangerine in the canned sauce product, and the quality of the canned sauce product is improved. .
(4) According to the ninth to tenth aspects of the present invention, the canned product can be efficiently manufactured.

Flow chart showing the manufacturing process of canned kuan products Figure showing temperature transition in heat sterilization of canned anan products Figure showing the appearance after 34 days of canned product Figure showing the appearance after 34 days of canned product Figure showing the appearance after 34 days of canned product Figure showing the appearance after 34 days of a non-canned product

  Hereinafter, the canned product of the present invention will be described.

[I. Composition of canned ramen
1. Takuan ingredients
(1) Use radish as the raw material for takuan. As the radish species to be used, daikon radish, which is usually used for takuan, may be used, and examples include dried ideals, Shinyasu and Hakushu. Moreover, about the radish to be used, a fresh radish may be used and a dried radish may be used.
(2) It is preferable to use dried radish as a raw material for takuan. As a result, the texture of the takuan can be further improved, and the heat sterilization conditions described below can be performed under a relatively wide range of conditions, which contributes to the yield and quality improvement of canned kang products.
When dried radish is used as a raw material, it can be aged by storing it in a refrigerator (internal temperature -1 ° C to 5 ° C) at a low temperature, but there is no abnormal fermentation during this aging period, and the raw material salt soaked in It is preferable to use a low-chlorinated product (4.5% to 5%). As a result, unlike a general bamboo manufacturing process, it is not necessary to provide a desalting process, and it is a raw material that preserves the condensed taste of dried radish.

(3) As dried radish, for example, dried radish from Miyazaki Prefecture, which is excellent in quality, can be used. In addition, it is preferable that dried radish used as a raw material should be well dried, and must not be used if it is moldy, discolored or insufficiently dried due to rain or cold waves.
(4) Takuan shall be pre-treated by salt pressing or pickling as described below. At this time, it is preferable to use a slice processed. As a result, the takuan after opening the can can be enjoyed as it is without cutting with a knife, and the convenience of the canned kang product is improved. In addition, the slice thickness is preferably at least 3 mm and at most 5 mm. This makes it easy to maintain the texture even after heat sterilization, and can effectively infiltrate the seasoning liquid in the seasoning liquid addition process, which will be described later. As a result, the quality and yield of canned kang products Has the effect of improving.

2. Seasoning liquid
(1) The seasoning liquid is not particularly limited as long as it contains a pH adjuster, and can be a seasoning liquid having various configurations. As the seasoning liquid, for example, sugar, salt, sodium glutamate, brewed vinegar, various extract extracts and the like can be used.
(2) As the pH adjusting agent, various pH adjusting agents recognized as food additives can be used, and for example, lactic acid, malic acid, citric acid, succinic acid and the like can be used.

(3) As a seasoning liquid, sugar, lactic acid, malic acid, citric acid, succinic acid, sodium glutamate, sodium ascorbate, sucralose, alanine, or glycine is included, and each weight ratio is 4% or less It is preferable. Thereby, while improving the taste of the canned kuan product, it has the effect that the change of the taste by heat sterilization mentioned later, etc. can be suppressed.
(4) It should be noted that other auxiliary materials may be added to the canned product of the present invention. Thereby, it can be set as a product full of variety by selecting an auxiliary material suitably. Examples of the auxiliary material include kombu and pepper.

3. can
(1) There is no particular limitation on the cans used for canned products, and various cans used for foods can be used.
(2) Preferably, a pull top can can be used. This makes it possible to open the can without using a can opener, and has the effect of improving the convenience of the canned product.

[II. Manufacturing method for canned tangerine products]
1. Seasoning process (S1)
The seasoning process is a process in which takuan ingredients are soaked in seasoning liquid and seasoned. It is not necessary to limit the seasoning of the raw material with the seasoning liquid as much as possible, and various methods can be used. For example, the takuan raw material is soaked in the seasoning liquid at 10 ° C. or lower for 2 days or more.

2. Slicing process (S2)
(1) The slicing process is a process of slicing raw ingredients. The slicing emperor need not be limited as long as the raw material can be sliced, and can be performed using various methods. Moreover, you may carry out after the seasoning process and can also carry out before it.
(2) In the slicing process, slice the raw material with a machine to a thickness suitable for eating. In this case, it is preferable that the thickness is at least 3 mm and the upper limit is a slice thickness of about 5 mm. This makes it easy to maintain the texture even after heat sterilization, and can effectively infiltrate the seasoning liquid in the seasoning liquid addition process, which will be described later. As a result, the quality and yield of canned kang products Has the effect of improving.

3. Radish filling process (S3)
(1) The radish stuffing process is a process that packs takuan ingredients into canned foods. There is no particular limitation as long as the raw material can be packed into canned food, and it can be done by machine or manual work.
(2) As a radish stuffing process, for example, a cooked slice radish heated with hot water to 25 to 45 ° C. may be filled into a can, and when using a pocket No. 4 can, about 70 to 100 g What is necessary is just to fill a cooked slice radish.

4). Seasoning liquid addition process (S4)
(1) The seasoning liquid addition process is a process of adding seasoning liquid to canned foods. The addition of the seasoning liquid to the can is not particularly limited as much as possible, and the seasoning liquid can be added by various methods.
(2) As the seasoning liquid adding step, for example, a seasoning liquid heated to 75 ° C. to 90 ° C. may be filled into a can.
(3) It is preferable to adjust the pH in the can to 4.6 or less by adding the seasoning liquid. Thereby, it becomes possible to suppress the growth of Clostridium botulinum on the container-packed food, and it has the effect of contributing to the quality improvement of canned anan products.

5. Winding process (S5)
The winding process is a process of sealing the can after adding the ingredients and seasoning liquid. There is no particular limitation as long as the can can be sealed, and various methods can be used. Usually, the can is rolled up and visually inspected for liquid leaks and capping of the lid.

6). Heat sterilization process (S6)
(1) The heat sterilization process is a process for sterilizing canned food products after heating by heating. It is not necessary to limit the sterilization of the canned product with heat as much as possible, and various methods can be employed.
(2) One example of the heat sterilization step is heat and pressure sterilization (120 ° C., 4 minutes), which is generally performed in canned foods.
(3) As a condition of the heat sterilization step, it is preferable to set the heat sterilization time from 30 minutes to 60 minutes while controlling the temperature in the can in 60 ° C. or more and less than 100 ° C. As a result, discoloration and softening of takuan are less likely to occur, which has the effect of improving the taste and quality of canned kang products.

7). Others Manufacture of canned anion products is completed after the heat sterilization process by, for example, the following processes.
(1) Cooling / drying After heat sterilization, cool at 35 ° C or lower for 20 minutes or longer, and dry to obtain the canned product, which is a can.
(2) X-ray inspection, label application, appearance inspection, boxing Perform X-ray inspection of canned products and attach labels to the sides. Next, the winding defects, the dents and scratches on the can are visually inspected again, and the non-defective products are packed in a box and shipped.

According to the present invention, it is possible to provide a takuan product that can make better use of takuan's superiority as a preserved food. Furthermore, the present invention has the following excellent effects.
(1) When seasoning liquids such as vinegar, ume vinegar, and acidulant are added to adjust the pH to 4.6 or less, the sterilization conditions after tightening of the can are 60 ° C. or more and less than 100 ° C. for 30 to 60 minutes. For this reason, it has a crispy texture while maintaining a good flavor unique to takuan, and it is easy to carry and easily eat.
(2) Stable control of quality deterioration problems such as mold growth will improve shelf life, allow you to eat deliciously even in harsh environments with temperature differences, and stimulate new demand for emergency foods, etc. it can.

<< Experimental Example 1 >>
1. For canned anan, we made prototypes that were heat-sterilized under various conditions, and examined their taste, texture, appearance, and shelf life. The storage stability was evaluated in a sterility test after 34 days while storing canned anxiety products under various conditions at 35 ° C.

[Sensory test]
1. A sensory test was performed by tasting. For the manufacturing method, a prototype manufactured according to Condition 3 was used.
2. There were 20 panelists, 10 of whom were women and the age ranged from 20 to 60 years. It is a comparative test in eating such as taste and fragrance texture.
3. As a result, it was evaluated that the texture was good and tasty even compared to general takuan. “I don't get tired of eating”, “I want to eat repeatedly”, “I want to recommend it to other people”, and so on. Based on these facts, I realized the necessity of commercializing the canned takuan of the present invention as a local special product and disaster prevention product in Miyazaki Prefecture and spreading it to consumers.

<< Experimental example 2 >>
1. Using dried radish as a raw material, a canned product containing 80 g of raw material sliced into about 3 mm and 25 g of seasoning liquid was prepared before heating and sterilization.
2. The canned product, 3 cans, were sterilized by heating according to Condition 3 of Experimental Example 1, and the temperature of the external environment (temperature in the tank) and the temperature in the can (center temperature) were monitored.
3. The results are shown in FIG. With heating at 70 ° C., the center temperature increased, and with heating for about 15 minutes, the center temperature reached about 70 ° C. After that, it was found that by heating at 120 ° C temporarily, the center temperature rose and became almost below 100 ° C.
4). From these results, it was confirmed that the temperature inside the can can be controlled by controlling the temperature of the external environment by heat sterilization.

<< Experimental Example 3 >>
1. The quality of sample samples manufactured under the following conditions was confirmed immediately after trial production and after storage.
2. The results are shown in Table 2 and FIGS.
(1) Regarding canned garlic products, sample 1 was affected by heating conditions, and the impression was that the garlic slices softened and the texture was slightly inferior.
(2) In samples 2 to 3, the texture was good, and in sample 3, the balance of taste and luster were the best.
(3) In addition, none of the canned anxiety products had any particular problems in appearance after 34 days (Figures 3 to 5).
(4) In addition, it was confirmed that Sample 4 as a comparison object turned black after 34 days and could not withstand storage.

Claims (2)

A canned bun with a can of dried radish processed into slices of 3-5mm as a main ingredient, added with a seasoning liquid containing a pH adjuster, and packed in a pull-top can,
The seasoning liquid contains one or more of sugar, lactic acid, malic acid, citric acid, succinic acid, sodium glutamate, sodium ascorbate, sucralose, alanine, and glycine, each having a weight ratio of 4% or less,
Radish stuffing process to put dried radish processed into slices of 3-5mm into canned foods,
A seasoning liquid addition step of filling a can with a seasoning liquid heated from 75 ° C. to 90 ° C. and adjusted to pH 4.6 or less by a pH adjusting agent;
A tightening process for sealing the can;
A sealed canned bean paste produced by a heat sterilization process in which the temperature of the canned content is 60 ° C. or higher and lower than 100 ° C. and the heating time is 30 minutes to 60 minutes, and the heat sterilization process is performed. Product A method for producing canned buns packed in pull-top cans, using dried radish processed into slices of 3-5 mm as the main ingredient, adding a seasoning liquid containing a pH adjuster to this,
The seasoning liquid contains one or more of sugar, lactic acid, malic acid, citric acid, succinic acid, sodium glutamate, sodium ascorbate, sucralose, alanine, and glycine, each having a weight ratio of 4% or less,
Radish stuffing process to put dried radish processed into slices of 3-5mm into canned foods,
A seasoning liquid addition step of filling a can with a seasoning liquid heated from 75 ° C. to 90 ° C. and adjusted to pH 4.6 or less by a pH adjusting agent;
A tightening process for sealing the can;
A sealed canned bean paste produced by a heat sterilization process in which the temperature of the canned content is 60 ° C. or higher and lower than 100 ° C. and the heating time is 30 minutes to 60 minutes, and the heat sterilization process is performed. Product manufacturing method