JP6694759B2 - Processed food in a container and method for manufacturing processed food in a container - Google Patents

Description

  The present invention relates to a processed food product in a container having a heat-resistant gelling agent and a solid food material having a desired hardness, and a method for producing the processed food product in a container.

When, for example, difficulty in chewing or dysphagia occurs in the diet, the diet may become difficult and fall into malnutrition. If nutrition is insufficient, pressure sores (bed sores) are likely to occur. If the food is simply softened, it becomes difficult to swallow due to the stickiness of the food and the degree of cohesion in the mouth, and the swallowing function is impaired. For example, when it becomes difficult to swallow a meal and aspiration occurs, the risk of aspiration pneumonia may increase.
In addition, even if the meal is completed and nourished, if the appearance and taste of the meal itself are not solid, the person does not feel like wanting to eat, and the meal becomes thin, which may lead to a loss of motivation to eat.

Patent Document 1 describes a processed food that can be stored at room temperature and that can be easily chewed and swallowed by a person who has difficulty in chewing and swallowing, while including a material having a size sufficient to induce appetite visually. In particular,
1) The particle size or long side length of the food material exceeds 15 mm and 1000 mm or less before and after the enzyme treatment and the sealed heat treatment. 2) The appearance of the food material is the material even after the enzyme treatment and the sealed heat treatment. 3) maintaining the above, it is disclosed that the food material after the enzyme treatment and the sealed heating treatment has a hardness that can be uniformly crushed only by the tongue.

  Further, it is described that a liquid is added to the food material in the sealed heat treatment, and the liquid is a seasoning liquid, that is, a jelly-like seasoning liquid having a viscosity of 0.5 Pa · s or more or a jelly strength of 500 Pa or more. Is disclosed.

  As the jelly-like seasoning liquid, for example, a boiled fish seasoning liquid (for miso simmering) or boiled soup sauce, in which deionized water or xanthan gum is dissolved, or deionized water or xanthan gum is dissolved, may be used. It is described.

JP, 2005-159753, A

  Patent Document 1 defines that "the hardness of the food material is such that the tongue alone can crush it evenly". In the case of having such hardness, food materials (such as food materials come into contact with each other, or food materials come into contact with a container, etc.) due to vibration or the like during transportation (especially long distance) in order to distribute processed foods. There is a problem that the shape of the solid food material) is destroyed. In particular, in a packaged food that is distributed at room temperature, if the hardness of the food is below a certain level, the shape of the solid food material may collapse due to vibration during distribution. When the shape of the solid food material collapses in this way, there is a risk that the appetite may be diminished due to poor appearance and the like during eating.

  Therefore, an object of the present invention is to provide a processed food in a container in which the shape of the solid food material does not easily collapse during distribution.

The first characteristic configuration of the processed food product in a container according to the present invention for achieving the above object is that a heat-resistant gelling agent that does not soften or dissolves at a predetermined temperature is provided at least at the bottom of the container and has a desired hardness. At least a part of the solid food material is immersed in the heat-resistant gelling agent for fixing the position of the solid food material , the predetermined temperature is 50 to 70 ° C., and the heat-resistant gelling agent is removed. It includes an acylated gellan gum and a calcium solution .

According to this configuration, the heat-resistant gelling agent is provided at least at the bottom of the container, and the solid foodstuff having a desired hardness is at least partially immersed in the heat-resistant gelling agent that fixes the position of the solid foodstuff. Since it is provided, it is easy to prevent the positional deviation of the solid food material and maintain the shape of the solid food material. Since the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature ( 50 to 70 ° C ), when the processed food in a container is circulated at room temperature, even when vibration or the like at the time of distribution occurs, The solid heat-resistant gelling agent makes it difficult for the solid food material to keep its shape.

Further, at the temperature at the time of eating (50 ° C. or lower), the heat-resistant gelling agent maintains a solid state. Therefore, for example, even when the processed food in a container is heated in a microwave oven (about 50 to 70 ° C.) before eating, the heat-resistant gelling agent is heated at a predetermined temperature (50 to 70 ° C.) during heating in the microwave oven. Since it does not soften or dissolve, the shape of the solid food can be reliably maintained by the heat-resistant gelling agent during eating.

  Therefore, in the processed food in a container of the present invention, not only can it be a processed food in a container in which the shape of the solid food material is not easily collapsed at the time of distribution, even when people with difficulty chewing or dysphagia eat Since it looks like, it is possible to prevent the appetite from decreasing.

In this configuration, the heat-resistant gelling agent is Ru containing Ndei deacylation gellan gum and calcium solution.

  According to this configuration, since a deacylated gellan gum which is one of commonly used gellan gums and a calcium solution such as calcium lactate or calcium chloride can be used, the heat-resistant gelling agent can be easily prepared. be able to.

A second characteristic configuration of the processed food product in a container according to the present invention is that the heat-resistant gelling agent contains the deacylated gellan gum in a range of 0.5 to 1.5%.

According to this configuration, in Example 1 described later, an experiment simulating vibration during transportation (especially long distance) is performed in order to distribute the processed food in a container. As shown in this Example 1, when the concentration of the deacylated gellan gum in the heat-resistant gelling agent was changed to various concentrations within the range of 0.5 to 1.5%, the concentration of the deacylated gellan gum was the When the concentration range was, no disintegration of the solid food material inside the container was observed.
Therefore, it was confirmed that the effective concentration of the deacylated gellan gum constituting the heat-resistant gelling agent was within the concentration range of the deacylated gellan gum of this constitution.

A third characteristic configuration of the processed food product in a container according to the present invention is that the heat-resistant gelling agent contains calcium lactate as the calcium solution.

  With this configuration, calcium lactate can be used as an easily available calcium solution.

The fourth characteristic configuration of the processed food in a container according to the present invention is that the hardness of the heat-resistant gelling agent is set to 5000 to 20000 Pa.

  According to this configuration, when the processed food in a container is circulated at room temperature, even if vibration or the like occurs at the time of distribution, the heat-resistant gelling agent having the hardness range causes the positional deviation of the solid foodstuff. It prevents it from happening, and the shape of the solid food becomes difficult to collapse.

The fifth characteristic configuration of the processed food product in a container according to the present invention is that the solid food material has a hardness softened by a softening treatment.

  According to this configuration, the solid food material is softened by a predetermined enzyme treatment (for example, a freeze impregnation method) to soften it so that the shape of the food material is retained while maintaining the original appearance of the food material. It can have hardness.

A sixth characteristic configuration of the processed food product in a container according to the present invention is that the thickness of the heat-resistant gelling agent provided at the bottom of the container is 1 to 5 mm.

  According to this configuration, at least part of the solid food can be immersed in the heat-resistant gelling agent that fixes the position of the solid food.

A seventh characteristic configuration of the processed food product in a container according to the present invention is that it has undergone a heating history with an F ₀ value of 3.1 or more.

  According to this configuration, it is possible to perform sterilization to the extent that it can withstand normal temperature distribution.

The method for producing a processed food product in a container according to the present invention includes a food material softening step of softening a solid food material by a softening treatment, and a solid food material housing step of housing a solid food material having a desired hardness in the food material softening step in a container, A heat-resistant gel in which at least a part of the solid food material contained in the container is filled in at least the bottom of the container so that the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature. have a, and agent filling step, there the predetermined temperature in that the 50-70 ° C..

  According to this configuration, the heat-resistant gelling agent is filled in at least the bottom portion of the container, and the solid foodstuff having a desired hardness is at least partially immersed in the heat-resistant gelling agent that fixes the position of the solid foodstuff. Since it is manufactured, it is easy to maintain the shape of the solid food material by preventing the positional deviation of the solid food material. Since the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature (for example, 100 ° C. or lower), when the processed food in a container is circulated at room temperature, even when vibration during distribution or the like occurs, The heat-resistant gelling agent in the solid state can prevent the positional deviation of the solid food material in advance and can provide a method for producing a processed food product in a container in which the shape of the solid food material is less likely to collapse.

  Further, at the temperature at the time of eating (50 ° C. or less), the heat-resistant gelling agent maintains a solid state. Therefore, for example, the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature even when heated in a microwave oven (about 50 to 70 ° C.). Therefore, the heat-resistant gelling agent should reliably maintain the shape of the solid food during eating. The method for producing a processed food in a container capable of

  Therefore, in the method for producing a processed food product in a container of the present invention, not only can it be a method for producing a processed food product in a container in which the shape of the solid food material is less likely to collapse during distribution, but when people with difficulty chewing or dysphagia eat However, since it has a solid appearance, it is possible to provide a method for producing a processed food product in a container that can prevent the appetite from decreasing.

It is sectional drawing which shows the processed food in a container of this invention. It is the figure which showed the outline of the manufacturing method of the processed food in a container of this invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
As shown in FIG. 1, the processed food product in a container according to the present invention has a heat-resistant gelling agent 1 that does not soften or dissolve at a predetermined temperature in at least the bottom portion 11 of the container 10 and has a desired hardness. 2 is provided by at least partially immersing it in the heat-resistant gelling agent 1 that fixes the position of the solid food material 2.

  The heat-resistant gelling agent 1 is not particularly limited as long as it has heat resistance. The heat-resistant gelling agent 1 of the present invention does not soften or dissolve at a predetermined temperature, for example, 100 ° C or lower after gel formation, while it softens or dissolves at 121 ° C or higher, which is the temperature of ordinary retort sterilization treatment. Can be used. That is, the heat-resistant gelling agent 1 used in the present invention does not soften or dissolve at the first predetermined temperature (100 ° C. or lower) and is heated at the second predetermined temperature (eg 121 ° C. or higher) higher than the first predetermined temperature. A material that softens or dissolves at times may be used. When the heat-resistant gelling agent 1 is heated in a microwave oven, the temperature is about 50 to 70 ° C., and therefore the heat-resistant gelling agent 1 does not soften or dissolve at the first predetermined temperature (100 ° C. or lower), At the time of eating, the heat-resistant gelling agent 1 can reliably maintain the shape of the solid food material.

  The container 10 has a heat resistance because it is sterilized by heating at a high temperature, can be circulated at room temperature, has a barrier property for blocking oxygen gas, and has a sealing property and a practical strength. In the case of a container, for example, the plastic film 12 may be configured to be heat sealed. Such a container 10 is manufactured by laminating a synthetic resin such as polypropylene on the food side and polyester (PET) on the outer side, or an oxygen barrier material. The volume of the container 10 is not particularly limited, but if it is about 200 to 600 mL, it is easy to handle during retort sterilization.

  When the container 10 is filled with gas, the filled gas may be air, an inert gas such as nitrogen gas, or a mixed gas of nitrogen and carbon dioxide. Such a gas is filled in the container 10 from a gas supply device via a syringe or the like. In this case, the oxygen concentration inside the container 10 may be 1% or less.

  In the processed food in a container of the present invention, the heat-resistant gelling agent 1 is provided on at least the bottom 11 of the container 10. That is, the heat-resistant gelling agent 1 may be filled from the bottom 11 of the container 10 in a mode having a certain thickness. The “some degree of thickness” generally depends on the volume and size of the container 10, the size of the solid food material 2, and the like, but is generally 1 to 10 mm, preferably 1 to 5 mm, and more preferably 1 to 10 mm from the bottom 11 of the container 10. The heat resistant gelling agent 1 may be filled to a thickness of about 2 to 3 mm. This thickness may be adjusted so that at least a part of the solid food material is immersed in the heat-resistant gelling agent 1 that fixes the position of the solid food material 2.

  For example, the heat-resistant gelling agent 1 is preferably 50% or less of the volume of the total solid food material 2, or 15% or less of the volume of the container 10. When the heat-resistant gelling agent 1 is 50% or less of the volume of the total solid foodstuff 2 or 15% or less of the volume of the container 10, the heat-resistant gelling agent 1 and the solid foodstuff 2 are put in a proper balance in the container. Can be accommodated in 10.

  Gellan gum, pectin, heat-resistant agar, and the like can be used as the heat-resistant gelling agent 1 having such heat resistance, but the invention is not limited thereto. In this embodiment, the case of using gellan gum will be described.

  Gellan gum used in the present invention is a polysaccharide produced by Sphingomonas elodea, and is mainly used as a thickening stabilizer for foods and cosmetics. A liquid medium is inoculated with the above-mentioned bacteria, aseptically cultivated, and the viscous substance produced outside the bacterial cells is recovered from the culture solution, dried, pulverized and the like to be manufactured into a powdery product. Gellan gum includes deacyl gellan gum and native gellan gum. Deacyl gellan gum (deacylated gellan gum) removes glyceryl groups and acetyl groups (deacylation) in the process of separating mucus. It was collected by Deacylated gellan gum is used in various foods such as dessert jelly, jam-like food, and filling. On the other hand, native gellan gum was recovered without processing. In the present invention, deacylated gellan gum is preferable from the viewpoint of gelation.

  The deacylated gellan gum contained in the heat-resistant gelling agent 1 is 0.5 to 1.5%, preferably 0.75 to 1%. Deacylated gellan gum is available under the trade name "Germate KA" (manufactured by Dainippon Pharmaceutical Co., Ltd.).

  When gellan gum is used as the heat-resistant gelling agent 1, it is preferable to add a calcium solution to the jelly solution. Gellan gum forms a very thermostable gel in the presence of divalent cations. The calcium solution may be an aqueous solution containing calcium salts such as calcium lactate, calcium chloride, calcium carbonate, calcium citrate and calcium phosphate. In this embodiment, a case where a calcium lactate solution is used as the calcium solution will be described. The calcium lactate solution can form a uniform gel by reaction with deacylated gellan gum.

  The calcium lactate solution is preferably in an amount of 50 to 75% of the gel concentration, for example. The amount of calcium added depends on the gel concentration because the gelling agent reacts with calcium to gel.

In addition to the gellan gum and the calcium solution described above, the heat-resistant gelling agent 1 may be mixed with one or more kinds of gelling agents such as carrageenan, locust bean gum, xanthan gum, sodium alginate, tara gum, and guar gum. By adding these, it is possible to obtain the heat-resistant gelling agent 1 which is rich in elasticity and has a pleasant mouthfeel. These may be added to the heat-resistant gelling agent 1 in an amount of about 0.05% by weight to 2.0% by weight.
Further, in addition to the heat-resistant gelling agent, sugars such as sucrose and trehalose, sugar alcohols such as sorbitol, coloring agents, pulp, fruit juice, or organic acids such as citric acid and ascorbic acid or salts thereof, or oxidation of tocopherol and the like. You may add an inhibitor etc.

  The heat-resistant gelling agent 1 used in the processed food in a container of the present invention is for fixing the position of the solid food material, but by adding the above-mentioned sugars, pulp and fruit juice, heat resistance The gelling agent 1 itself can also be eaten. The heat-resistant gelling agent 1 can be eaten even when the above-mentioned sugars, pulp and juice are not added.

The hardness of the heat resistant gelling agent 1 is preferably 5000 to 20000 Pa. By having such hardness, when the processed food in a container is circulated at room temperature, the solid food material 2 can be treated with the heat-resistant gelling agent having the hardness range even when vibration or the like occurs at the time of distribution. The positional deviation of the solid food material 2 is prevented and the shape of the solid food material 2 is less likely to collapse.
In the case of distributing packaged processed food at room temperature, sterilization enough to withstand normal temperature distribution, i.e. constant in the constant temperature and good F ₀ value of F ₀ value is under 3.1 or more heating history It is the heating time (minutes) required to kill the microorganisms at a concentration, which is usually the heating lethal time at 121.1 ° C.

  The processed food product in a container of the present invention is filled with a solid food material having a desired hardness. The "solid food material having a desired hardness" in the present specification means that the food material does not lose its shape even after being filled in a container and maintains the appearance of the food material. Has a solid appearance. Furthermore, for example, a user who has difficulty in chewing or has a dysphagia, even after opening the container by heating in a microwave oven or the like immediately before a meal, the food material does not lose its shape, and the food It maintains the appearance of the material.

  In the processed food product in a container of the present invention, the heat-resistant gelling agent is provided at least at the bottom of the container, and the solid food material having a desired hardness has at least a part of the heat-resistant gelling agent for fixing the position of the solid food material. Since it is provided by being dipped, it is easy to maintain the shape of the solid food material by preventing the positional deviation of the solid food material. Since the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature (100 ° C. or less in the present embodiment), when the processed food in a container is circulated at room temperature, a vibration or the like may occur during distribution. However, the heat-resistant gelling agent in the solid state makes it difficult for the solid food material to keep its shape.

  Further, at the temperature at the time of eating (50 ° C. or less), the heat-resistant gelling agent maintains a solid state. Therefore, for example, the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature even when heated in a microwave oven (about 50 to 70 ° C.). Therefore, the heat-resistant gelling agent should reliably maintain the shape of the solid food during eating. You can

  Therefore, in the processed food in a container of the present invention, not only can it be a processed food in a container in which the shape of the solid food material is not easily collapsed during distribution, even when people with difficulty chewing or dysphagia eat Since it looks like, it is possible to prevent the appetite from decreasing.

  The solid food material has a hardness softened by a predetermined softening treatment such as an enzyme treatment or a freeze impregnation method. The solid food material softened by such a softening treatment is a solid material that maintains the appearance of the food material, and is processed so that the food material does not lose its shape.

  As the enzyme treatment, a known enzyme treatment such as an enzyme soaking method or a freeze impregnation method may be applied. The enzyme soaking method is a technique of selecting an optimum enzyme for each food and allowing it to infiltrate while changing the pressure. The enzyme can be treated so that it retains its original texture and is soft enough to keep its shape.

  The freeze impregnation method is a method in which enzymes, seasonings and the like are rapidly introduced into foodstuffs, with two basic steps being a freeze / thaw operation step and a depressurization operation step. In the freeze / thaw operation step, the food material expands and loosens by forming ice crystals inside the food material. In the depressurization operation step, the air inside the food material is expanded, the enzyme solution is replaced with air when the atmospheric pressure is restored, and the enzyme is introduced into the food material. The loosening of the tissue by the freeze / thaw operation process accelerates the enzyme introduction rate in the depressurization operation process. In this method, the time difference between the enzyme reaction on the surface of the food and the enzyme reaction can be eliminated by rapidly introducing the enzyme into the food.

  The shape of the solid food material is not particularly limited, and may be a shape in which the original food material is used as it is or may be cut into an appropriate size. However, considering the efficiency of the softening treatment and the like, the thickness of the solid food material is preferably 10 mm or less.

The solid food material is not particularly limited, but may be a known solid food material such as vegetables such as burdock root, lotus root and carrot, meat such as beef and chicken, and seafood. The hardness of these solid foods is preferably 5.0 × 10 ⁵ N / m ² (corresponding to Category 1 of the universal design food standard) or less by the softening treatment. With this hardness, not only can it be a processed food in a container in which the shape of the solid food material does not easily collapse during distribution, but it has a healthy appearance even when eaten by people with difficulty chewing or dysphagia. It is possible to prevent the appetite from diminishing.

  As described above, the container 10 contains the heat-resistant gelling agent 1 and the solid food material 2, and may be filled with gas as necessary. Moreover, you may store the pouch container for seasoning of the solid foodstuff 2 as needed. The pouch container for seasoning may be, for example, a commercially available seasoning liquid as it is, or may be diluted, or as a seasoning for spices such as dashi stock, sugar, salt, vinegar, soy sauce, miso, mirin, and curry. Good.

Below, the manufacturing method of the processed food in a container is demonstrated (FIG. 2).
That is, the method for producing a processed food in a container is a food material softening step A for softening a solid food material by a softening treatment, and a solid food material housing step for housing a solid food material 2 having a desired hardness in the food material softening step A in a container 10. The heat-resistant gelling agent 1 is applied to at least the bottom 11 of the container 10 so that B and at least a part of the solid food material 2 contained in the container 10 are immersed in the heat-resistant gelling agent 1 which does not soften or dissolve at a predetermined temperature. And a heat-resistant gelling agent filling step C of filling.

  At this time, a sealing step D for sealing the plastic film 12 using heat sealing may be added after the heat-resistant gelling agent filling step C.

  In addition, the order of the solid foodstuff storing step B for storing the solid foodstuff 2 in the container 10 and the heat-resistant gelling agent filling step C for filling the heat-resistant gelling agent 1 in the container 10 may be interchanged.

[Example 1]
Examples of the present invention will be described.
Commercially available burdock was used as the solid food material. Burdock was diagonally cut to a thickness of 5 mm, heated at 100 ° C. for 5 minutes, and then cooled in running water. After draining the water, the food softening step A was performed by the freeze impregnation method.

That is, it was frozen overnight at −20 ° C., immersed in a 1% hemicellulase (trade name: hemicellulase “Amano” (manufactured by Amano Enzyme)) solution, and thawed. After performing a reduced pressure treatment of −98 kPa, the reaction was performed at 5 ° C. for 18 hours to obtain burdock softened to 2.0 × 10 ⁴ N / m ² or less (the burdock used in the following examples is the same except for the thickness. Manufactured).

  The heat-resistant gelling agent 1 has various concentrations changed in the range of 0.5 to 1.5%, and after deacylated gellan gum (trade name: Gelmate KA (manufactured by Dainippon Pharmaceutical Co., Ltd.)) is dissolved in ion-exchanged water by heating. Was prepared by adding calcium lactate in an amount of 70% of the gel concentration. At this time, the hardness of the heat-resistant gelling agent 1 was set to 5000 to 20000 Pa by changing the concentration of the deacylated gellan gum variously.

  After filling 10 g of the softened burdock produced in the food material softening step A into a cylindrical container 10 having a diameter of 85 mm and a height of 13 mm (solid food material containing step B), the heat-resistant gelling agent 1 was applied to the container bottom surface with a thickness of 1 Various changes were made so that the thickness was up to 5 mm and the mixture was filled (heat resistant gelling agent filling step C). After sealing the plastic film 12 using heat sealing (sealing step D), retort sterilization treatment was performed at 121 ° C. for 10 minutes under isobaric conditions so that the container 10 did not burst and cooled to 40 ° C. or less. .. At this time, the heat-resistant gelling agent 1 softens or dissolves at a temperature of 121 ° C., but by cooling to 40 ° C., the heat-resistant gelling agent 1 does not soften or dissolve but becomes a solid state. At this time, at least a part of the softened burdock was immersed in the heat-resistant gelling agent 1.

  When the sample after the retort sterilization treatment was shaken at an acceleration of 0.7 G for 5 minutes and the disintegration of the softened burdock was visually confirmed, the gel concentration of the deacylated gellan gum in the heat-resistant gelling agent 1 was 0.5% and the thickness was No collapse of softened burdock was observed even at 1 mm. Furthermore, no disintegration was observed even when the gel concentration of the deacylated gellan gum was 1.5% and the thickness was 5 mm.

  The shaking treatment for 5 minutes at an acceleration of 0.7 G is an experiment simulating vibration during transportation (especially long distance) in order to distribute the processed food in a container. Therefore, according to the present embodiment, even when the container-processed food of the present invention is distributed over a long distance, it is possible to prevent the positional deviation of the softened burdock and prevent the shape of the solid food from being destroyed during distribution. Was recognized.

[Example 2]
Using a sample using the same soft burdock, heat-resistant gelling agent 1 and container 10 as those used in Example 1, 15 mL of water assuming a seasoning solution was filled and 750 W, 20 W in a commercially available microwave oven. When heating was performed for 2 seconds, regardless of the gel concentration (deacylated gellan gum: 0.5 to 1.5%), the gel having a gel thickness of 1 mm was peeled off from the container 10 by slight vibration. On the other hand, peeling did not occur when the gel thickness was 3 mm or more.

[Example 3]
After filling softened burdock roots having a thickness of 5 mm, 7.5 mm, and 10 mm into cylindrical containers 10 having a diameter of 85 mm and a height of 13 mm at 10, 20, and 30 g, respectively, 0.54% calcium lactate (gel concentration) 0.75% deacylated gellan gum solution containing 70% amount) was filled so that the thickness from the bottom surface of the container 10 was 1, 3, 5 mm. After performing retort sterilization similar to that of Example 1, shake treatment was performed at an acceleration of 0.7 G for 5 minutes, and the collapse of the softened burdock was visually confirmed. As a result, no disintegration was observed even if the thickness of the softened burdock was 5 to 10 mm.
Similar results were obtained when the concentration of the deacylated gellan gum solution was 1% and the concentration of calcium lactate was 50 to 75% of the gel concentration (the results are not shown). ).
When the concentration of the deacylated gellan gum solution is 0.75%, the hardness of the heat-resistant gelling agent 1 is 12000 Pa, and when the concentration of the deacylated gellan gum solution is 1%, the hardness of the heat-resistant gelling agent 1 is It was 16000 Pa.

[Example 4]
The above Examples 1 to 3 have described the case where the heat-resistant gelling agent filling step is performed after the solid food material accommodation step. In the present embodiment, a case will be described in which the solid food material containing step is performed after the heat resistant gelling agent filling step.

  A pyramid-shaped container 10 having a bottom of 90 mm, a top of 95 mm, and a height of 23 mm on one side in the vertical and horizontal directions is prepared by adding 0.75% deacylated gellan gum solution containing 0.54% calcium lactate to the bottom of the container 10. It was filled to 3 mm (heat-resistant gelling agent filling step). After the gel was solidified, 10 g of softened burdock having a thickness of 5 mm was filled (solid food containing step), and the plastic film 12 was sealed using heat sealing. After performing retort sterilization similar to that of Example 1, shake treatment was performed at an acceleration of 0.7 G for 5 minutes, and the collapse of the softened burdock was visually confirmed. As a result, the softened burdock was soaked in the heat-resistant gelling agent 1 almost completely, and no collapse of the softened burdock was observed.

  INDUSTRIAL APPLICABILITY The present invention can be utilized for a processed food product in a container having a heat-resistant gelling agent and a solid food material having a desired hardness, and a method for producing a processed food product in a container.

1 Heat-resistant gelling agent 2 Solid food material 10 Container 11 Bottom part A Food material softening step B Solid food material accommodation step C Heat-resistant gelling agent filling step

Claims (8)

A heat-resistant gelling agent that does not soften or dissolve at a predetermined temperature is provided at least at the bottom of the container,
Solid food having a desired hardness, Ri Oh comprises at least partially immersed in the heat-gelling agent to fix the position of the solid food material,
The predetermined temperature is 50 to 70 ° C.,
A processed food in a container, wherein the heat-resistant gelling agent comprises deacylated gellan gum and a calcium solution . The processed food in a container according to claim 1 , wherein the heat-resistant gelling agent contains the deacylated gellan gum in a range of 0.5 to 1.5%. The processed food in a container according to claim 1 or 2 , wherein the heat-resistant gelling agent contains calcium lactate as the calcium solution. The packaged processed food according to any one of claims 1 to 3 hardness of heat-resistant gelling agent is a 5000～20000Pa. The solid foodstuff containers processed food according to any one of claim 1 to 4 having a hardness softened at the softening process. The processed food product in a container according to claim 1, wherein the heat-resistant gelling agent provided on the bottom of the container has a thickness of 1 to 5 mm. The processed food product in a container according to any one of claims 1 to 7 , which has been subjected to a heating history having an F ₀ value of 3.1 or more. A food softening process for softening a solid food by a softening treatment,
A solid foodstuff storing step of storing a solid foodstuff having a desired hardness in a container in the foodstuff softening step,
A heat-resistant gel in which at least a part of the solid food material contained in the container is filled in at least the bottom of the container so that the heat-resistant gelling agent does not soften or dissolve at a predetermined temperature. have a, and agent filling step,
The method for producing a processed food in a container , wherein the predetermined temperature is 50 to 70 ° C.

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