JP7093883B1 - Manufacturing method of packaged food - Google Patents
Manufacturing method of packaged food Download PDFInfo
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- JP7093883B1 JP7093883B1 JP2021191113A JP2021191113A JP7093883B1 JP 7093883 B1 JP7093883 B1 JP 7093883B1 JP 2021191113 A JP2021191113 A JP 2021191113A JP 2021191113 A JP2021191113 A JP 2021191113A JP 7093883 B1 JP7093883 B1 JP 7093883B1
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
【課題】具材及び液状部を含む容器詰め食品において、冷凍保存された状態から解凍した後においても具材の固形形状の崩壊が抑制され、且つ、素材の長所が活かされた新規の容器詰め食品を提供する。【解決手段】本発明の一態様に係る容器詰め食品の製造方法は、常温で固形の具材及び常温で液体の液状部を含み、前記具材が、澱粉がα化された澱粉質の野菜類を含む、容器詰め食品の製造方法であって、真空包装された状態で加熱された澱粉質の野菜類を含む、前記具材のうちの少なくとも一部と、前記液状部となる液体のうち少なくとも一部と、を容器に充填し、前記容器を封止する封止工程と、前記封止工程後の前記容器を冷凍する冷凍工程と、を含む。【選択図】なしPROBLEM TO BE SOLVED: To suppress disintegration of a solid shape of an ingredient even after thawing from a frozen storage state in a packaged food containing an ingredient and a liquid portion, and to utilize the advantages of the material in a new container. Serve food. SOLUTION: The method for producing a packaged food product according to one aspect of the present invention contains an ingredient that is solid at room temperature and a liquid portion that is liquid at room temperature, and the ingredient is a starchy vegetable in which starch is pregelatinized. A method for producing a packaged food product containing the above-mentioned ingredients, which comprises at least a part of the above-mentioned ingredients and the above-mentioned liquid to be a liquid part, including starchy vegetables heated in a vacuum-packed state. It includes a sealing step of filling a container with at least a part thereof and sealing the container, and a freezing step of freezing the container after the sealing step. [Selection diagram] None
Description
本発明は、容器詰め食品の製造方法に関する。 The present invention relates to a method for producing a packaged food product.
特許文献1には、ジャガイモを緩慢に蒸煮した後、急速冷凍する、凍結ジャガイモの製造方法が記載されている。また、特許文献2には、蒸煮した後冷凍した具材と、調味液とを入れた容器を脱気する、サラダの製造方法が記載されている。また、特許文献3には、気密性を有するシートから成る袋に、食べられる状態まで調理された皮つきの里芋が真空包装されている真空パック衣かつぎが記載されている。また、特許文献4には、蒸煮、真空包装、熱湯殺菌、及び冷水浸漬の処理工程を含む半調理馬鈴薯の製造方法が記載されている。また、特許文献5には、澱粉質食品を加熱調理する工程、及び冷凍することを含む調理済み食品の製造方法が記載されている。また、特許文献6には、食品素材を真空包装したのち加熱する、熱処理食品素材の製造法が記載されている。 Patent Document 1 describes a method for producing frozen potatoes, in which potatoes are slowly steamed and then quickly frozen. Further, Patent Document 2 describes a method for producing a salad, in which a container containing a steamed and then frozen ingredient and a seasoning liquid is degassed. Further, Patent Document 3 describes a vacuum-packed garment or a bag in which a taro with a skin cooked to an edible state is vacuum-packed in a bag made of an airtight sheet. Further, Patent Document 4 describes a method for producing a half-cooked potato, which includes a treatment step of boiling, vacuum packaging, sterilizing with boiling water, and immersing in cold water. Further, Patent Document 5 describes a step of cooking a starchy food and a method of producing a cooked food including freezing. Further, Patent Document 6 describes a method for producing a heat-treated food material, in which the food material is vacuum-packed and then heated.
長期保管が可能な容器詰め食品に対する需要は、その簡便性から年々高まっている。特に肉ジャガなどの、惣菜の容器詰め食品は、人気が高い。 Demand for packaged foods that can be stored for a long period of time is increasing year by year due to their convenience. In particular, prepared foods such as meat potatoes are very popular.
容器詰め食品としては、例えば冷凍保存された容器詰め食品がある。しかし、冷凍保存された容器詰め食品が、調味液等の常温で液体となる液状部を含んでいると、解凍して喫食する際には具材が煮崩れて元の形状を保持していなかったり、素材の味及び食感が残っていなかったりするなどの問題がある。特に、芋等の澱粉質の野菜は煮崩れし易い。 Examples of the packaged food include a frozen-preserved packaged food. However, if the frozen and stored packaged food contains a liquid part such as a seasoning liquid that becomes liquid at room temperature, the ingredients are boiled down and do not retain their original shape when thawed and eaten. There are also problems such as the taste and texture of the ingredients not remaining. In particular, starchy vegetables such as potatoes tend to crumble.
このように、容器詰め食品の食味については改善の余地がある。そこで、本発明の一態様は、具材及び液状部を含む容器詰め食品において、冷凍保存された状態から解凍した後においても具材の固形形状の崩壊が抑制され、且つ、素材の長所が活かされた新規の容器詰め食品を提供することを目的とする。 In this way, there is room for improvement in the taste of packaged foods. Therefore, one aspect of the present invention is that in a packaged food containing an ingredient and a liquid portion, the collapse of the solid shape of the ingredient is suppressed even after thawing from the frozen storage state, and the advantages of the material are utilized. The purpose is to provide new packaged food products that have been prepared.
本発明者等は、前記目的を達成すべく鋭意研究を重ねた。その結果、真空包装された状態で、少なくとも澱粉がα化されるまで加熱された澱粉質の野菜類を含む具材を用いれば、冷凍保存された状態から解凍する際に当該具材が液状部によって煮崩れることを抑制し、且つ、素材の長所が活かされた状態となることを見出し、本発明を完成するに至った。 The present inventors have conducted extensive research to achieve the above object. As a result, if an ingredient containing starchy vegetables that has been heated at least until the starch is gelatinized in a vacuum-packed state is used, the ingredient is a liquid portion when thawed from the frozen storage state. We have found that the simmering of the material is suppressed and the advantages of the material are utilized, and the present invention has been completed.
すなわち、本発明は、
(1)常温で固形の具材及び常温で液体の液状部を含み、前記具材が、澱粉がα化された澱粉質の野菜類を含む、容器詰め食品の製造方法であって、真空包装された状態で加熱された澱粉質の野菜類を含む、前記具材のうちの少なくとも一部と、前記液状部となる液体のうち少なくとも一部と、を容器に充填し、前記容器を封止する封止工程と、前記封止工程後の前記容器を冷凍する冷凍工程と、を含むことを特徴とする、容器詰め食品の製造方法、
(2)前記封止工程の後、前記冷凍工程の前に、前記容器を加圧加熱処理する加圧加熱工程をさらに含むことを特徴とする、(1)の容器詰め食品の製造方法、
(3)前記加圧加熱工程では、前記容器をF0値が0.1以上、8.0以下の加圧加熱処理に供することを特徴とする、(2)の容器詰め食品の製造方法、
(4)前記加圧加熱工程では、前記容器をF0値が0.1以上、3.1未満の加圧加熱処理に供することを特徴とする、(2)の容器詰め食品の製造方法、
(5)前記冷凍工程は、緩慢冷凍であることを特徴とする、(1)~(4)の容器詰め食品の製造方法、
(6)前記冷凍工程の後に、前記容器の内容物を緩慢解凍する解凍工程をさらに含むことを特徴とする、(1)~(5)の容器詰め食品の製造方法、
(7)前記具材は、短辺が1cm以上の大きさである澱粉質の野菜類を含んでいることを特徴とする、(1)~(6)の容器詰め食品の製造方法、
である。
That is, the present invention
(1) A method for producing a packaged food product containing a solid ingredient at room temperature and a liquid portion liquid at room temperature, wherein the ingredient contains starchy vegetables in which starch is pregelatinized, and is vacuum-packed. A container is filled with at least a part of the ingredients and at least a part of the liquid to be a liquid part, including starchy vegetables heated in a heated state, and the container is sealed. A method for producing a packaged food product, which comprises a sealing step of the container and a freezing step of freezing the container after the sealing step.
(2) The method for producing a packaged food product according to (1), further comprising a pressure heating step of pressurizing and heating the container after the sealing step and before the freezing step.
(3) The method for producing a packaged food according to (2), wherein in the pressure heating step, the container is subjected to a pressure heating treatment having an F0 value of 0.1 or more and 8.0 or less.
(4) The method for producing a packaged food according to (2), wherein in the pressure heating step, the container is subjected to a pressure heating treatment having an F0 value of 0.1 or more and less than 3.1.
(5) The method for producing a packaged food according to (1) to (4), wherein the freezing step is slow freezing.
(6) The method for producing a packaged food product according to (1) to (5), further comprising a thawing step of slowly thawing the contents of the container after the freezing step.
(7) The method for producing a packaged food according to (1) to (6), wherein the ingredient contains starchy vegetables having a short side having a size of 1 cm or more.
Is.
本発明の一態様によれば、具材及び液状部を含む容器詰め食品において、冷凍保存された状態から解凍した後においても具材の固形形状の崩壊が抑制され、且つ、素材の長所が活かされた新規の容器詰め食品を提供することができる。 According to one aspect of the present invention, in a packaged food containing an ingredient and a liquid portion, the collapse of the solid shape of the ingredient is suppressed even after thawing from the frozen storage state, and the advantages of the material are utilized. It is possible to provide a new packaged food product that has been prepared.
以下、本発明を詳細に説明する。なお、本発明において、格別に断らない限り、単に「%」と記載されている場合は「質量%」を、「部」は「質量部」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, unless otherwise specified, when simply described as "%", it means "% by mass", and "part" means "part by mass".
<本発明の容器詰め食品の製造方法の特徴>
本発明の一態様に係る容器詰め食品の製造方法は、常温で固形の具材及び常温で液体の液状部を含み、前記具材が、澱粉がα化された澱粉質の野菜類を含む、容器詰め食品の製造方法であって、真空包装された状態で加熱された澱粉質の野菜類を含む、前記具材のうちの少なくとも一部と、前記液状部となる液体のうち少なくとも一部と、を容器に充填し、前記容器を封止する封止工程と、前記封止工程後の前記容器を冷凍する冷凍工程と、を含む。これにより、冷凍保存された状態から解凍した後においても具材の固形形状の崩壊が抑制され、且つ、素材の長所が活かされた容器詰め食品を提供することができる。したがって、本発明の一態様に係る容器詰め食品の製造方法によって製造された容器詰め食品は、喫食時、例えば容器詰め食品を解凍した後の喫食時であっても、作り立ての手料理が有するような素材本来の食感を喫食者に感じさせ、喫食者を満足させることができる。また、本発明の一態様によって、具材の冷凍耐性が向上し、解凍後の煮崩れが発生し難く、素材の長所が維持される。
<Characteristics of the method for producing a packaged food product of the present invention>
A method for producing a packaged food product according to one aspect of the present invention comprises an ingredient that is solid at room temperature and a liquid portion that is liquid at room temperature, and the ingredient contains starchy vegetables in which starch is pregelatinized. A method for producing a packaged food product, which comprises at least a part of the ingredients including starchy vegetables heated in a vacuum package, and at least a part of the liquid to be the liquid part. , A sealing step of filling the container and sealing the container, and a freezing step of freezing the container after the sealing step. As a result, it is possible to provide a packaged food product in which the collapse of the solid shape of the ingredients is suppressed even after thawing from the frozen storage state, and the advantages of the ingredients are utilized. Therefore, the packaged food produced by the method for producing a packaged food according to one aspect of the present invention is such that a freshly prepared home-cooked food has even at the time of eating, for example, at the time of eating after thawing the packaged food. It is possible to make the eater feel the original texture of the material and satisfy the eater. Further, according to one aspect of the present invention, the freezing resistance of the ingredients is improved, the simmering after thawing is less likely to occur, and the advantages of the material are maintained.
「素材」とは、食品を構成する材料のことであり、例えば、具材及び液状部である。「素材の長所」とは、素材が有している性質の内の優れたところを指す。当該性質は素材によって異なるが、例えば、素材本来の味、食感、色合い等である。従って、「素材の長所が活かされた容器詰め食品」は、素材の長所が食品中で発現している容器詰め食品を指す。本発明の一態様に係る容器詰め食品の製造方法によって製造された容器詰め食品は、素材の長所が活かされることにより、作り立ての風味を残すことができる。また、味が良いことに加えて、食感や視覚にも訴えることができるため、喫食により得られる満足感がより向上する。 The "material" is a material constituting a food, for example, an ingredient and a liquid part. The "advantage of the material" refers to the superiority of the properties of the material. The properties vary depending on the material, but for example, the original taste, texture, color, etc. of the material. Therefore, "containered food that makes the best use of the advantages of the material" refers to the containerized food in which the advantages of the material are expressed in the food. The packaged food produced by the method for producing a packaged food according to one aspect of the present invention can retain a freshly made flavor by taking advantage of the advantages of the material. In addition to having a good taste, it can also appeal to the texture and the visual sense, so that the satisfaction obtained by eating is further improved.
<容器詰め食品の種類>
本発明に係る製造方法の一態様において、容器詰め食品の種類は、様々な食品であり得る。例えば、カレー、スープカレー、シチュー、煮物及びスープ等のように具材を調味液で煮た食品、あん、ソース、スープ及びだし等の調味液を具材にあえた食品等が挙げられる。
<Types of packaged food>
In one aspect of the production method according to the present invention, the type of packaged food can be various foods. For example, foods such as curry, soup curry, stew, simmered dishes and soup, which are boiled with seasoning liquid, and foods with seasoning liquid such as bean paste, sauce, soup and soup, etc. can be mentioned.
<具材>
具材は、容器詰め食品に含まれている、常温(例えば25℃)において固形である成分を指す。本発明の一態様では、具材の少なくとも一部は、真空包装された状態で加熱された澱粉質の野菜類である。
<Ingredients>
Ingredients refer to ingredients contained in packaged foods that are solid at room temperature (for example, 25 ° C.). In one aspect of the invention, at least a portion of the ingredients are starchy vegetables that have been vacuum-packed and heated.
<澱粉質の野菜類>
澱粉質の野菜類とは、水分を除く食品成分のうち、澱粉が主成分(最も多く含まれる成分)である野菜類を指す。澱粉質の野菜類としては、例えば、芋類、豆類、果菜類等が挙げられる。芋類としては、ジャガイモ、サツマイモ、サトイモ、長イモ等が挙げられる。豆類としては、ソラマメ、インゲンマメ、エンドウマメ、ひよこ豆等が挙げられる。果菜類としては、カボチャ等が挙げられる。澱粉質の野菜類は、1種類であってもよく、2種類以上の組み合わせであってもよい。
<Starch vegetables>
Starch-like vegetables refer to vegetables whose main component (the most abundant component) is starch among food components excluding water. Examples of starchy vegetables include potatoes, legumes, fruit vegetables and the like. Examples of potatoes include potatoes, sweet potatoes, taros, and long potatoes. Examples of beans include broad beans, common beans, peas, chickpeas and the like. Examples of fruit vegetables include pumpkins and the like. The starchy vegetables may be one kind or a combination of two or more kinds.
<澱粉のα化>
容器詰め食品に含まれている澱粉質の野菜類は、含まれる澱粉がα化している。澱粉のα化は、本発明の一態様に係る容器詰め食品の製造方法に含まれる加熱によって行われればよい。例えば、後述する、真空包装される前の予備加熱によって澱粉をα化してもよく、真空包装された状態で行なう加熱によってα化してもよく、封止工程の後に行なう調理工程によって澱粉をα化してもよい。また、いずれかの加熱処理によって少なくとも一部の澱粉をα化させ、その後に行なう加熱処理によって澱粉をα化させてもよい。
<Starch pregelatinization>
In the starchy vegetables contained in the packaged food, the starch contained in the vegetables is pregelatinized. The pregelatinization of starch may be carried out by heating included in the method for producing a packaged food product according to one aspect of the present invention. For example, the starch may be pregelatinized by preheating before vacuum packaging, which will be described later, or may be pregelatinized by heating performed in a vacuum packaged state, or the starch may be pregelatinized by a cooking step performed after the sealing step. You may. Further, at least a part of the starch may be pregelatinized by any of the heat treatments, and the starch may be pregelatinized by the subsequent heat treatment.
<澱粉質の野菜類の好ましい大きさ>
澱粉質の野菜類の大きさは、野菜類の種類、食品の種類等に応じて適宜設定すればよい。例えば、野菜類をカットする場合、そのカット方法は適宜選択すればよく、角切りや輪切り等から選択すればよい。野菜類の大きさは、食べ応えの観点から、短辺が1cm以上であることが好ましく、短辺が2cm以上であることがより好ましい。また、食べ易さ及び味の染み込み易さの観点から、長辺が4cm以下であることが好ましく、長辺が3cm以下であることがより好ましい。
<Preferable size of starchy vegetables>
The size of starchy vegetables may be appropriately set according to the type of vegetables, the type of food, and the like. For example, when cutting vegetables, the cutting method may be appropriately selected, and may be selected from diced, rounded and the like. The size of the vegetables is preferably 1 cm or more on the short side, and more preferably 2 cm or more on the short side, from the viewpoint of eating response. Further, from the viewpoint of ease of eating and easy penetration of taste, the long side is preferably 4 cm or less, and more preferably the long side is 3 cm or less.
<澱粉質の野菜類以外の具材>
具材は、澱粉質の野菜類以外の具材を含んでもよい。澱粉質の野菜類以外の具材としては、例えば、葉菜類、果菜類、根菜類及び花菜類等の野菜類、穀物類、肉類、魚類等が挙げられるが、これらに限定されない。
<Ingredients other than starchy vegetables>
The ingredients may include ingredients other than starchy vegetables. Examples of ingredients other than starchy vegetables include, but are not limited to, vegetables such as leafy vegetables, fruit vegetables, root vegetables and cauliflowers, grains, meats and fish.
葉菜類としては、例えば、キャベツ、玉ねぎ、ホウレン草、白菜、バジル、にんにく等を挙げられる。果菜類としては、例えば、トマト、ズッキーニ、コーン、ヤングコーン、りんご、バナナ、マンゴー等が挙げられる。根菜類としては、例えば、レンコン、人参、ゴボウ、生姜等が挙げられる。肉類としては、例えば、鶏肉、豚肉、牛肉等が挙げられる。魚類としては、例えば、白身魚、ツナ、サーモン、アサリ、ホタテ、イカ、エビ、タコ等が挙られる。澱粉質の野菜類以外の具材は、1種類であってもよく、2種類以上の組み合わせであってもよい。 Examples of leafy vegetables include cabbage, onions, spinach, Chinese cabbage, basil, garlic and the like. Examples of fruit vegetables include tomatoes, zucchini, corn, young corn, apples, bananas, mangoes and the like. Examples of root vegetables include lotus root, carrot, burdock, ginger and the like. Examples of meat include chicken, pork, beef and the like. Examples of fish include white fish, tuna, salmon, lajonkairia lajonii, scallops, squid, shrimp, octopus and the like. Ingredients other than starchy vegetables may be one kind or a combination of two or more kinds.
<液状部>
液状部は、容器詰め食品に含まれている、常温(例えば25℃)において液体である成分を指す。液状部の種類は、容器詰め食品の種類に応じて適宜設定することができる。例えば、スープ、だし、ソース及びあん等の調味液等が挙げられる。また、調味液は、例えば、砂糖、塩、醤油、清酒、醸造酢、液体だし、香辛料(例えば、カレー粉等)等の調味料、調理用スープ(例えば、チキンブイヨン等)、食用油等を含んでいてもよい。また、粘性を調整する目的等で、液状部は澱粉、増粘剤等を含んでいてもよい。なお、液状部が複数種類の素材を含んで構成される場合、当該複数種類の素材の全てが予め混合されたものが封止工程において容器に充填されてもよく、当該複数種類の素材の一部は、別の任意の工程において容器に充填されてもよい。
<Liquid part>
The liquid portion refers to a component contained in a packaged food that is liquid at room temperature (for example, 25 ° C.). The type of the liquid portion can be appropriately set according to the type of the packaged food. For example, soup, soup stock, sauce, seasoning liquid such as bean paste and the like can be mentioned. The seasoning liquid includes, for example, sugar, salt, soy sauce, sake, brewed vinegar, liquid sauce, seasonings such as spices (for example, curry powder, etc.), cooking soup (for example, chicken bouillon, etc.), cooking oil, and the like. It may be included. Further, for the purpose of adjusting the viscosity or the like, the liquid portion may contain starch, a thickener or the like. When the liquid portion is composed of a plurality of types of materials, a container in which all of the plurality of types of materials are mixed in advance may be filled in a container in the sealing step, and one of the plurality of types of materials. The portions may be filled in the container in any other step.
<液状部の含有量>
液状部の含有量は、容器詰め食品の種類に応じて適宜設定すればよく、特に制限されない。本発明の一態様によれば、冷凍後の解凍によって具材が煮崩れにくいので、具材が液状部に完全に浸る程度の量の液状部を含む容器詰め食品を製造することも可能である。
<Contents of liquid part>
The content of the liquid portion may be appropriately set according to the type of the packaged food, and is not particularly limited. According to one aspect of the present invention, since the ingredients do not easily collapse due to thawing after freezing, it is possible to produce a packaged food containing an amount of the liquid portion so that the ingredients are completely immersed in the liquid portion. ..
<封止工程>
封止工程は、具材の少なくとも一部であって、真空包装された状態で、少なくとも澱粉がα化されるまで加熱された澱粉質の野菜類を含む具材と、液状部となる液体のうち少なくとも一部と、を容器に充填し、容器を封止する工程である。
<Sealing process>
The sealing step is at least a part of the ingredients, and in a vacuum-packed state, the ingredients containing starchy vegetables that have been heated at least until the starch is pregelatinized, and the liquid that becomes the liquid part. This is a step of filling a container with at least a part of it and sealing the container.
<真空包装された状態での加熱>
封止工程において容器に充填される澱粉質の野菜類は、真空包装された状態で加熱されたものである。以下、真空包装された状態の素材を加熱することを「真空加熱処理」ともいう。真空加熱する具体的な方法は特に制限されず、従来公知の方法を採用すればよい。例えば、パウチ等の軟質の容器に澱粉質の野菜類を格納して真空処理した後に、加熱してもよいし、硬質の調理器等の容器内に澱粉質の野菜類を載置して、当該容器内を脱気した後に加熱してもよい。
<Heating in a vacuum packaged state>
The starchy vegetables filled in the container in the sealing step are those heated in a vacuum-packed state. Hereinafter, heating the material in a vacuum-packed state is also referred to as "vacuum heat treatment". The specific method of vacuum heating is not particularly limited, and a conventionally known method may be adopted. For example, starchy vegetables may be stored in a soft container such as a pouch and vacuum-treated and then heated, or starchy vegetables may be placed in a container such as a hard cooker. The inside of the container may be degassed and then heated.
<真空加熱処理の条件>
真空加熱処理の条件は、野菜類の種類及び大きさに応じて、適宜設定すればよい。また、野菜類に含まれる澱粉のα化は、前述の通り、本発明の一態様に係る容器詰め食品の製造方法に含まれる、いずれかの加熱処理によって行われればよいが、真空加熱処理における加熱によってα化されていることがより好ましい。換言すれば、真空包装された状態で、少なくとも澱粉がα化するまで加熱された澱粉質の野菜類を、封止工程に用いることが好ましい。その後の調理を簡易にすることができるためである。真空加熱処理において野菜類が含む澱粉をα化する場合、当該澱粉がα化する条件を設定すればよい。当業者は、野菜に含まれる澱粉がα化したか否かは容易に判断できるため、当業者であれば、野菜類が含む澱粉がα化されるまでの加熱の条件は適宜設定することができる。後述する、予備加熱、調理工程等において澱粉をα化する場合も同様である。
<Vacuum heat treatment conditions>
The conditions for the vacuum heat treatment may be appropriately set according to the type and size of the vegetables. Further, as described above, the pregelatinization of starch contained in vegetables may be carried out by any of the heat treatments included in the method for producing a packaged food according to one aspect of the present invention, but in the vacuum heat treatment. It is more preferable that it is pregelatinized by heating. In other words, it is preferable to use starchy vegetables that have been vacuum-packed and heated at least until the starch is gelatinized in the sealing step. This is because the subsequent cooking can be simplified. When the starch contained in vegetables is pregelatinized in the vacuum heat treatment, the conditions for pregelatinizing the starch may be set. Since a person skilled in the art can easily determine whether or not the starch contained in the vegetables has been gelatinized, a person skilled in the art can appropriately set the heating conditions until the starch contained in the vegetables is gelatinized. can. The same applies to the case of pregelatinizing starch in the preheating, cooking process and the like, which will be described later.
真空加熱処理における減圧条件は、具材の固形形状の崩壊を抑制する観点から、ゲージ圧として、0.020MPa以下が好ましく、0.015MPa以下がより好ましい。また、減圧条件は、野菜類等の具材の長所を維持する観点から、ゲージ圧として、0.0001MPa以上が好ましく、0.0005MPa以上がより好ましく、0.001MPa以上がさらに好ましい。なお、減圧条件の圧力は、真空加熱の際に澱粉質の野菜類が置かれている空間の圧力を指し、具体的には、真空包装における脱気後の圧力を指す。 The pressure reducing condition in the vacuum heat treatment is preferably 0.020 MPa or less, more preferably 0.015 MPa or less, as the gauge pressure from the viewpoint of suppressing the collapse of the solid shape of the ingredients. Further, as the depressurizing condition, from the viewpoint of maintaining the advantages of the ingredients such as vegetables, the gauge pressure is preferably 0.0001 MPa or more, more preferably 0.0005 MPa or more, still more preferably 0.001 MPa or more. The pressure under the depressurized condition refers to the pressure in the space where the starchy vegetables are placed during vacuum heating, and specifically refers to the pressure after degassing in the vacuum packaging.
真空加熱処理における加熱温度は、澱粉質の野菜類が含む澱粉をできるだけ均一にα化し、かつ、具材の固形形状の崩壊を抑制する観点から、85℃以上であることが好ましく、95℃以上であることがより好ましい。また、真空加熱処理における温度は、野菜類等の具材の長所を維持する観点から、110℃以下であることが好ましく、105℃以下であることがより好ましい。例えば、澱粉のα化は50℃~65℃付近にて始まるが、澱粉質の野菜類が含む澱粉をできるだけ均一にα化するためには、加熱温度は上記範囲内であることが好ましい。 The heating temperature in the vacuum heat treatment is preferably 85 ° C. or higher, preferably 95 ° C. or higher, from the viewpoint of pregelatinizing the starch contained in the starchy vegetables as uniformly as possible and suppressing the collapse of the solid shape of the ingredients. Is more preferable. Further, the temperature in the vacuum heat treatment is preferably 110 ° C. or lower, more preferably 105 ° C. or lower, from the viewpoint of maintaining the advantages of the ingredients such as vegetables. For example, the pregelatinization of starch starts at around 50 ° C. to 65 ° C., but in order to pregelatinize the starch contained in starchy vegetables as uniformly as possible, the heating temperature is preferably within the above range.
真空加熱処理における加熱時間は、澱粉質の野菜類に含まれる澱粉を十分にα化する観点から、10分以上であることが好ましく、20分以上であることがより好ましく、120分以下であることが好ましい。 The heating time in the vacuum heat treatment is preferably 10 minutes or more, more preferably 20 minutes or more, and more preferably 120 minutes or less, from the viewpoint of sufficiently pregelatinizing the starch contained in the starchy vegetables. Is preferable.
<予備加熱処理>
本発明の一態様において、澱粉質の野菜類は、真空加熱処理の前に、予備加熱処理されていてもよい。予備加熱処理の条件は、澱粉質の野菜類の種類及び大きさに応じて、適宜に設定されたものであってよい。予備加熱処理は、例えば、澱粉質の野菜類を、温度80℃~100℃で、1分~20分の間、ボイルすることによって、実施されてもよい。真空加熱処理等の予備加熱処理以降の加熱処理によって澱粉質の野菜類に含まれる澱粉がα化しやすくなる観点から、5分以上が好ましい。また、予備加熱処理によって野菜類に含まれる澱粉類の少なくとも一部をα化してもよい。
<Preliminary heat treatment>
In one aspect of the invention, the starchy vegetables may be preheated prior to the vacuum heat treatment. The conditions for the preheat treatment may be appropriately set according to the type and size of the starchy vegetables. The preheat treatment may be carried out, for example, by boiling starchy vegetables at a temperature of 80 ° C to 100 ° C for 1 to 20 minutes. From the viewpoint that starch contained in starchy vegetables is easily gelatinized by heat treatment after preliminary heat treatment such as vacuum heat treatment, 5 minutes or more is preferable. Further, at least a part of starches contained in vegetables may be pregelatinized by preheat treatment.
<封止方法>
封止工程において容器に充填される具材、及び、液状部となる液体は、容器詰め食品に含まれる成分の一部であってもよく、全部であってもよい。また、真空加熱処理された具材は、真空加熱処理を行なった容器を開封して取り出した後に、封止工程に供すればよい。
<Sealing method>
The ingredients filled in the container in the sealing step and the liquid to be the liquid part may be a part or all of the components contained in the packaged food. Further, the ingredients that have been subjected to the vacuum heat treatment may be subjected to the sealing step after the container that has been subjected to the vacuum heat treatment is opened and taken out.
封止工程において容器に充填される液体は、容器詰め食品に含まれる液状部となる液体の一部であってもよく全部であってもよい。液体は、液状部と同一若しくは同様の性質を有するものであってもよく、封止工程以降に行われる処理によって液状部へと変性するものであってもよい。例えば、封止工程において液体及び増粘剤を充填し、封止工程以降の工程によって、あん等に変性してもよい。 The liquid filled in the container in the sealing step may be a part or the whole of the liquid to be the liquid part contained in the packaged food. The liquid may have the same or similar properties as the liquid part, or may be denatured into a liquid part by the treatment performed after the sealing step. For example, the liquid and the thickener may be filled in the sealing step, and the mixture may be modified into an anther or the like by the steps after the sealing step.
封止工程において容器に充填される液体は、常温のものであってもよいし、予め加熱されたものであってもよい。常温の液体を用いることは、液体を予め加熱する処理を必要としないため、製造方法が簡便になる観点から好ましい。また、予め加熱された液体を用いることは、具材及び液体に含まれる雑菌を殺菌できるので、その後に改めて殺菌工程を行なうことを省略したり、条件を緩和したりすることができる。 The liquid filled in the container in the sealing step may be a liquid at room temperature or a preheated liquid. It is preferable to use a liquid at room temperature from the viewpoint of simplifying the manufacturing method because it does not require a treatment for preheating the liquid. Further, by using the preheated liquid, it is possible to sterilize the ingredients and various germs contained in the liquid, so that it is possible to omit the subsequent sterilization step or relax the conditions.
予め加熱された液体を用いる場合、容器詰め食品に充填される液体の温度は、上述の観点から、50℃以上であることが好ましく、70℃以上であることがより好ましい。また、予備加熱した液体を容器に充填した後に、液体を加熱して所望の温度としてもよい。 When a preheated liquid is used, the temperature of the liquid filled in the packaged food is preferably 50 ° C. or higher, more preferably 70 ° C. or higher from the above viewpoint. Further, after filling the container with the preheated liquid, the liquid may be heated to a desired temperature.
封止工程において具材及び液体を容器に充填する条件は、特に限定されない。例えば、密閉されておらず、具材及び液体が外気に曝される環境下で、具材及び液体を容器に充填してよい。また、具材及び液体を容器に充填後に、容器内を窒素ガス等の不活性雰囲気に置換してもよく、置換しなくてもよい。例えば、容器内を窒素ガス等の不活性雰囲気に置換しない態様においては、封止後の容器内にはいくらかの空気が含まれていてもよい。 The conditions for filling the container with the ingredients and the liquid in the sealing step are not particularly limited. For example, the container may be filled with the ingredients and the liquid in an environment where the ingredients and the liquid are exposed to the outside air without being sealed. Further, after filling the container with the ingredients and the liquid, the inside of the container may or may not be replaced with an inert atmosphere such as nitrogen gas. For example, in an embodiment in which the inside of the container is not replaced with an inert atmosphere such as nitrogen gas, some air may be contained in the container after sealing.
具材及び液体を容器に充填する順番は、特に限定されない。例えば、具材を容器に充填した後に液体を当該容器に充填してもよいし、液体を容器に充填した後に具材を当該容器に充填してもよい。また、具材及び液体を予め混合した後に、混合物を容器に充填してもよい。 The order in which the ingredients and the liquid are filled in the container is not particularly limited. For example, the container may be filled with the liquid after the ingredients are filled in the container, or the container may be filled with the ingredients after the liquid is filled in the container. Further, after mixing the ingredients and the liquid in advance, the mixture may be filled in the container.
<容器>
封止工程において、具材、及び、液状部となる液体を充填する容器は、内包する食品を密封でき、封止工程後の工程に耐えられるものであれば、素材及び形状は特に限定されない。容器詰め食品の容器として通常使用されるものから適宜選択することができる。
<Container>
In the sealing step, the material and shape of the container filled with the ingredients and the liquid to be the liquid part are not particularly limited as long as they can seal the contained food and can withstand the step after the sealing step. It can be appropriately selected from those normally used as containers for packaged foods.
容器の素材としては、例えば、ポリエチレン、ポリプロピレン、ポリエチレンテレフタレート、ナイロン等の熱可塑性樹脂が挙げられる。中でも、容器の素材は、電子レンジで調理可能なものであることが好ましい。このような素材としては、例えば、ポリプロピレン、ポリエチレン、ナイロン等を挙げることができる。中でも、シール性に優れる観点からポリエチレン及びポリプロピレンがより好ましく、耐熱性の観点からポリプロピレンがより好ましい。また、容器の材質は、単層でもよく、複層でもよい。 Examples of the material of the container include thermoplastic resins such as polyethylene, polypropylene, polyethylene terephthalate, and nylon. Above all, the material of the container is preferably one that can be cooked in a microwave oven. Examples of such a material include polypropylene, polyethylene, nylon and the like. Among them, polyethylene and polypropylene are more preferable from the viewpoint of excellent sealing property, and polypropylene is more preferable from the viewpoint of heat resistance. Further, the material of the container may be a single layer or a plurality of layers.
<調理工程>
本発明の一態様に係る容器詰め食品の製造方法は、封止工程の後、冷凍工程の前に、調理工程を行なってもよい。調理工程は、容器内の具材、液体を調理する工程である。調理の具体的な方法は、容器詰め食品、具材、液体等の種類に応じて選択すればよく、例えば、加熱してもよく、加圧してもよく、加熱及び加圧を共に行なってもよい。調理工程を行う段階でα化していない澱粉が残っている場合は、調理工程内の加熱(後述する殺菌工程における加熱、加圧加熱工程における加熱等)によって、当該澱粉をα化してもよい。
<Cooking process>
In the method for producing a packaged food product according to one aspect of the present invention, a cooking step may be performed after the sealing step and before the freezing step. The cooking process is a process of cooking the ingredients and liquids in the container. The specific method of cooking may be selected according to the type of packaged food, ingredients, liquid, etc. For example, it may be heated, pressurized, or heated and pressurized together. good. If starch that has not been pregelatinized remains at the stage of performing the cooking step, the starch may be pregelatinized by heating in the cooking step (heating in the sterilization step described later, heating in the pressurizing heating step, etc.).
<殺菌工程>
本発明の一態様に係る容器詰め食品の製造方法は、封止工程の後に、殺菌工程を行なってもよい。殺菌工程は、容器内を殺菌する工程である。殺菌の具体的な方法は、容器詰め食品、具材、液体等の種類に応じて選択すればよく、例えば、加熱してもよく、加圧してもよく、加熱及び加圧を共に行なってもよく、γ線照射等による殺菌であってもよい。加熱及び加圧の少なくとも一方を行なう場合は、冷凍工程の前であることが好ましい。
<Sterilization process>
In the method for producing a packaged food product according to one aspect of the present invention, a sterilization step may be performed after the sealing step. The sterilization step is a step of sterilizing the inside of the container. The specific method of sterilization may be selected according to the type of packaged food, ingredients, liquid, etc. For example, it may be heated, pressurized, or heated and pressurized together. It may be sterilized by γ-ray irradiation or the like. When at least one of heating and pressurization is performed, it is preferable that it is before the freezing step.
<加圧加熱工程>
本発明の一態様に係る容器詰め食品の製造方法は、封止工程の後、冷凍工程の前に、加圧加熱工程をさらに含んでもよい。加圧加熱工程は、具材の入った容器を加圧加熱処理する工程である。加圧加熱工程は、例えば、前述の調理工程の一態様であってもよく、また、前述の殺菌工程の一態様であってもよい。
<Pressurization heating process>
The method for producing a packaged food product according to one aspect of the present invention may further include a pressure heating step after the sealing step and before the freezing step. The pressure heating step is a step of applying pressure heat treatment to a container containing ingredients. The pressure heating step may be, for example, one aspect of the above-mentioned cooking step, or may be one aspect of the above-mentioned sterilization step.
加圧加熱処理の温度、圧力及び処理時間は、所望の容器詰め食品の種類等に応じて、適宜に設定することができる。加圧加熱処理の条件は、F0値に換算して、例えば、殺菌効果をより高める観点から、0.1以上が好ましく、0.3以上がより好ましく、また、素材の長所をより活かす観点から、8.0以下が好ましく、6.0以下がより好ましい。また、一般的なレトルト食品の場合はF0値が3.1以上であるが、冷凍保存する場合は、一般的なレトルト食品ほどの殺菌条件は必要ないため、素材の長所をより活かす観点から、3.1未満がさらに好ましい。 The temperature, pressure and treatment time of the pressurized heat treatment can be appropriately set according to the desired type of packaged food and the like. The conditions of the pressure heat treatment are preferably 0.1 or more, more preferably 0.3 or more, and further utilizing the advantages of the material, for example, from the viewpoint of further enhancing the bactericidal effect in terms of F0 value. Therefore, 8.0 or less is preferable, and 6.0 or less is more preferable. In addition, in the case of general retort foods, the F0 value is 3.1 or more, but in the case of frozen storage, sterilization conditions are not required as in general retort foods, so from the viewpoint of making the best use of the advantages of the material. Less than 3.1 is more preferable.
<F0値>
F0値は、滅菌プロセスの微生物致死量であって、10℃のz値を有する微生物について、121.1℃の温度に等価な時間(分)で表される値である。ここで、z値は、D値が10倍変化するのに要する温度変化であり、D値は、定められた条件下で、試験に用いる微生物数の90%を不活化するのに要するばく露時間である。本明細書において、F0値については、JIS T0816-1:2010が参照される。10℃のz値を有する微生物は、例えば、ボツリヌス菌(Clostridium botulinum)であり、F0値は、ボツリヌス菌の耐熱性芽胞を死滅させることができる条件をもともに定めたものである。F0値は、後述する実施例に記載の方法によって算出することができる。
<F 0 value>
The F0 value is a lethal dose of microorganisms in the sterilization process, which is a value expressed in time (minutes) equivalent to a temperature of 121.1 ° C. for a microorganism having a z value of 10 ° C. Here, the z value is the temperature change required for the D value to change 10 times, and the D value is the exposure required for inactivating 90% of the number of microorganisms used in the test under the specified conditions. It's time. In the present specification, JIS T0816-1 : 2010 is referred to for the F0 value. The microorganism having a z value of 10 ° C. is, for example, Clostridium botulinum, and the F0 value also defines the conditions under which the heat-resistant spores of Clostridium botulinum can be killed. The F0 value can be calculated by the method described in Examples described later.
<その他の加圧加熱工程の条件等>
加圧加熱工程における加圧加熱処理の温度、圧力及び処理時間は、F0値が上述の範囲を満たす範囲で適宜決定することが好ましい。また、温度は103℃~116℃、圧力は0.05MPa~0.30MPa(ゲージ圧として)、時間は5分~90分の範囲で、かつ、F0値が上述の範囲となるように設定することがより好ましい。
<Other conditions for pressurized heating process, etc.>
It is preferable that the temperature, pressure and treatment time of the pressure heat treatment in the pressure heating step are appropriately determined within a range in which the F0 value satisfies the above range. The temperature is set to 103 ° C to 116 ° C, the pressure is set to 0.05 MPa to 0.30 MPa (as a gauge pressure), the time is set to be in the range of 5 minutes to 90 minutes, and the F0 value is set to be in the above range. It is more preferable to do so.
加圧加熱工程を行う装置は、F0値が上述の範囲を満たす条件で加圧加熱処理することができる装置の中から適宜選択することができる。例えば、公知の調理用の加圧加熱装置を用いて行うことができる。 The device for performing the pressure heating step can be appropriately selected from the devices capable of performing the pressure heating treatment under the condition that the F0 value satisfies the above range. For example, it can be carried out using a known pressure heating device for cooking.
<冷凍工程>
本発明の一態様に係る容器詰め食品の製造方法は、冷凍工程を含む。冷凍工程は、封止工程後の容器を冷凍する工程である。
<Freezing process>
The method for producing a packaged food product according to one aspect of the present invention includes a freezing step. The freezing step is a step of freezing the container after the sealing step.
冷凍工程が実施されることによって、具材への味の染み込みを促進することができる。また、冷凍工程が実施されることによって、容器詰め食品を好適に喫食するために許容される保存期間(「賞味期限」と呼ばれることがある)を延長することができる。従来、冷凍された食品は、喫食される前に少なくとも一度は解凍されることが一般的であるが、解凍時に具材と液状部とが一体的に溶け合ってしまうため、喫食者が素材本来の食感を感じることができないことがある。しかしながら、本発明の一態様に係る製造方法によって製造された容器詰め食品は、解凍処理を経ても、作り立ての手料理が有するような素材本来の食感を喫食者に感じさせ、喫食者を満足させることができる。すなわち、本発明の一態様に係る製造方法は、冷凍工程を実施することにより容器詰め食品の食味の向上及び長期保存への適合を実現しつつ、続く解凍処理時に従来引き起こされる食感の損失は低減することができる。 By carrying out the freezing process, it is possible to promote the permeation of taste into the ingredients. In addition, by carrying out the freezing step, it is possible to extend the storage period (sometimes referred to as "best-by date") allowed for the packaged food to be preferably eaten. Conventionally, frozen foods are generally thawed at least once before being eaten, but since the ingredients and the liquid part are integrally melted at the time of thawing, the eater is the original material. You may not be able to feel the texture. However, the containerized food product produced by the production method according to one aspect of the present invention makes the eater feel the original texture of the material as that of a freshly prepared home-cooked food even after being thawed, and satisfies the eater. be able to. That is, in the production method according to one aspect of the present invention, the loss of texture conventionally caused during the subsequent thawing process is achieved while improving the taste of the packaged food and adapting it to long-term storage by carrying out the freezing step. Can be reduced.
冷凍方法は特に限定されず、例えば、急速冷凍であってもよく、緩慢冷凍であってもよい。冷凍方法が緩慢冷凍であることにより、生成した氷の針状結晶が具材に微細な孔をあけ、液状部が有する味の染み込みがより促進されると考えられるため、冷凍方法は緩慢冷凍であることが好ましい。なお、「急速冷凍」とは、最大氷結晶生成帯(-1℃~-5℃)の温度帯を30分以内に通過させて、品温-10℃以下まで対象物を冷却する冷凍方法を指す。一方、「緩慢冷凍」とは、最大氷結晶生成帯(-1℃~-5℃)の温度帯を30分よりも長い時間をかけて通過させて、品温-10℃以下まで対象物を冷却する冷凍方法を指す。 The freezing method is not particularly limited, and may be, for example, quick freezing or slow freezing. Since it is considered that the freezing method is slow freezing, the needle-shaped crystals of the generated ice make fine holes in the ingredients and the taste of the liquid part is more promoted, so the freezing method is slow freezing. It is preferable to have. In addition, "quick freezing" is a freezing method in which an object is cooled to a product temperature of -10 ° C or lower by passing through the temperature zone of the maximum ice crystal formation zone (-1 ° C to -5 ° C) within 30 minutes. Point to. On the other hand, "slow freezing" means that the object is passed through the temperature zone of the maximum ice crystal formation zone (-1 ° C to -5 ° C) for a longer time than 30 minutes, and the product temperature is -10 ° C or less. Refers to the freezing method for cooling.
冷凍温度は、容器詰め食品の種類、保存方法等に応じて適宜選択すればよく、例えば、長期保存に適している観点から、品温が-18℃以下になるように冷凍することがより好ましい。 The freezing temperature may be appropriately selected according to the type of the packaged food, the storage method, etc. For example, from the viewpoint of being suitable for long-term storage, it is more preferable to freeze the product so that the product temperature is −18 ° C. or lower. ..
<解凍工程>
本発明に係る容器詰め食品の製造方法は、冷凍工程の後に、解凍工程をさらに含んでもよい。解凍工程は、容器の内容物を解凍する工程である。解凍工程を実施することは、容器の内容物が解凍されるため、解凍工程から容器詰め食品が喫食されるまでの期間、例えば輸送中、販売中及び保存中に、容器詰め食品の冷凍状態を維持しなくともよいため、好ましい。
<Thawing process>
The method for producing a packaged food product according to the present invention may further include a thawing step after the freezing step. The thawing step is a step of thawing the contents of the container. Since the contents of the container are thawed by carrying out the thawing step, the frozen state of the packaged food is kept during the period from the thawing step to the eating of the packaged food, for example, during transportation, sale and storage. It is preferable because it does not have to be maintained.
解凍方法は、例えば、急速解凍及び緩慢解凍等が挙げられ、中でも緩慢解凍がより好ましい。「緩慢解凍」とは、対象物を1℃~35℃までの環境下で解凍する方法を指し、例えば、品温-18℃以下の対象物を最大氷結晶生成帯(-1℃~-5℃)の温度帯を30分よりも長い時間をかけて通過させて解凍する方法を指す。緩慢解凍の具体的な方法としては、例えば、容器を常温環境下に静置する自然解凍、容器を冷蔵温度環境下に静置する解凍、等が挙げられる。解凍工程において、容器の内容物を緩慢解凍することによって、味が具材により染み込み易くなるという効果を奏する。また、容器に含まれる肉類が硬くなりすぎず、程よい食感が維持される。 Examples of the thawing method include rapid thawing and slow thawing, and slow thawing is more preferable. "Slow thawing" refers to a method of thawing an object in an environment of 1 ° C to 35 ° C. For example, an object having a product temperature of -18 ° C or lower is subjected to a maximum ice crystal formation zone (-1 ° C to -5 ° C). It refers to a method of thawing by passing through a temperature range of (° C.) over a period of longer than 30 minutes. Specific methods of slow thawing include, for example, natural thawing in which the container is allowed to stand in a normal temperature environment, thawing in which the container is allowed to stand in a refrigerated temperature environment, and the like. By slowly thawing the contents of the container in the thawing step, the effect is that the taste is easily absorbed by the ingredients. In addition, the meat contained in the container does not become too hard, and a moderate texture is maintained.
本発明は上述した各実施形態に限定されるものではなく、請求項に示した範囲で種々の変更が可能であり、異なる実施形態にそれぞれ開示された技術的手段を適宜組み合わせて得られる実施形態についても本発明の技術的範囲に含まれる。 The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope of the claims, and the embodiments obtained by appropriately combining the technical means disclosed in the different embodiments. Is also included in the technical scope of the present invention.
以下、実施例、比較例及び参考例を総称して「実施例等」という。
(野菜)
各実施例等において使用した野菜は以下の通りである。
・ジャガイモ(品種:さんじゅう丸、男爵、スノーマーチ、とよしろ、北海コガネ)
・サツマイモ
・サトイモ
各野菜について、皮を剥き、スノーマーチは一辺1.0cmの角切り、サツマイモは厚さ1.0cmのスライスとし、他は、一辺の長さが1.5cmになるように角切りしたものを用いた。サトイモは皮を剥き、半割にしたものを用いた。
(液状部の原料)
・食油 3%
・香辛料 10%
・チキンエキス 8%
・その他原料及び清水 79%
(合計100%)
Hereinafter, Examples, Comparative Examples, and Reference Examples are collectively referred to as “Examples, etc.”.
(vegetable)
The vegetables used in each example are as follows.
・ Potato (variety: Sanjumaru, Baron, Snow March, Toyoshiro, Hokkai Kogane)
・ Sweet potatoes and taros Peel the skin, cut the snow march into diced pieces with a side of 1.0 cm, slice the sweet potatoes into slices with a thickness of 1.0 cm, and make the other diced pieces so that the length of each side is 1.5 cm. The cut one was used. The taro was peeled and halved.
(Raw material for liquid part)
・ Cooking oil 3%
・ 10% spices
・ Chicken extract 8%
・ Other raw materials and Shimizu 79%
(100% in total)
<F0値の算出方法>
F0値は、サーモプロセスモニター(Ellab社、E-Val Flex)を用いて測定した。測定条件は、参照温度121.1℃、Z値10℃、計算開始温度91.1℃とした。
<Calculation method of F0 value >
The F0 value was measured using a thermoprocess monitor ( Ellab , E-Val Flex). The measurement conditions were a reference temperature of 121.1 ° C, a Z value of 10 ° C, and a calculation start temperature of 91.1 ° C.
<容器詰め食品の製造>
〔実施例1〕
澱粉質の野菜類としてさんじゅう丸を、パウチに充填し、バキュームシーラー(株式会社古川製作所製、型式FVC-2-G)を用いて、0.001MPa(ゲージ圧として)の減圧条件で真空包装した。野菜が真空包装された状態で、105℃にて60分間、ボイルして、真空加熱処理を行った。
<Manufacturing of packaged food>
[Example 1]
Fill the pouch with starchy vegetables, vacuum-packed using a vacuum sealer (Furukawa Seisakusho Co., Ltd., model FVC-2-G) under a reduced pressure condition of 0.001 MPa (as gauge pressure). did. The vegetables were vacuum-packed and boiled at 105 ° C. for 60 minutes for vacuum heat treatment.
真空包装を開封し、次いで、真空加熱処理後の野菜及び液状部の原料をパウチに充填し、パウチの開口部を電動シーラー(富士インパルス株式会社製、OPL-300-10)によって熱溶着させて、パウチを封止した(封止工程)。 The vacuum package is opened, then the pouch is filled with the raw materials of the vegetables and the liquid part after the vacuum heat treatment, and the opening of the pouch is heat-welded by an electric sealer (manufactured by Fuji Impulse Co., Ltd., OPL-300-10). , The pouch was sealed (sealing step).
パウチを加圧加熱装置(株式会社日阪製作所製、Flavor ace)内で、105℃、0.15MPa(ゲージ圧として)、55分間加熱して、加圧加熱処理を行なった(加圧加熱工程)。なお、加圧加熱処理の温度は、処理対象の容器の雰囲気温度である。加圧加熱工程におけるF0値は1.3であった。 The pouch was heated at 105 ° C., 0.15 MPa (as a gauge pressure) for 55 minutes in a pressure heating device (Flavor ace, manufactured by Hisaka Works, Ltd.) to perform pressure heating treatment (pressure heating step). ). The temperature of the pressure heat treatment is the atmospheric temperature of the container to be treated. The F0 value in the pressurizing and heating step was 1.3.
加圧加熱処理後のパウチを、品温が-18℃以下になるまで12~24時間かけて緩慢冷凍した(冷凍工程)。 The pouch after the pressure heat treatment was slowly frozen over 12 to 24 hours until the product temperature became −18 ° C. or lower (freezing step).
冷凍後の容器詰め食品を、5℃の冷蔵庫内で24時間かけて緩慢解凍し(解凍工程)、実施例1の容器詰め食品(スープカレー)を製造した。その後、喫食に適した温度となるように電子レンジ(600W、1分)によって加熱して、これを後述する評価試験に供した。 The frozen packaged food was slowly thawed in a refrigerator at 5 ° C. for 24 hours (thawing step) to produce the packaged food (soup curry) of Example 1. Then, it was heated by a microwave oven (600 W, 1 minute) so as to have a temperature suitable for eating, and this was subjected to an evaluation test described later.
〔実施例2~17、比較例1~3、参考例1〕
澱粉質の野菜類、真空加熱処理の条件、及び加圧加熱工程における加圧加熱条件を表1に示すようにしたこと以外は、実施例1と同じ方法で、各実施例等の容器詰め食品をそれぞれ製造した。
[Examples 2 to 17, Comparative Examples 1 to 3, Reference Example 1]
The packaged foods of each example and the like are used in the same manner as in Example 1 except that the starchy vegetables, the conditions of vacuum heat treatment, and the conditions of pressure heating in the pressure heating step are as shown in Table 1. Was manufactured respectively.
実施例11においては、封止工程において、容器に充填する前に一度80℃まで加熱した液状部を、60℃以上の温度で容器に充填し、封止工程と冷凍工程との間の加圧加熱工程を実施しなかった。 In Example 11, in the sealing step, the liquid portion once heated to 80 ° C. before filling in the container is filled in the container at a temperature of 60 ° C. or higher, and pressurization between the sealing step and the freezing step is performed. No heating step was carried out.
また、実施例12、比較例3及び参考例1においては、真空加熱処理の前に、各野菜を7分間ボイル(予備加熱)した。 Further, in Example 12, Comparative Example 3 and Reference Example 1, each vegetable was boiled (preheated) for 7 minutes before the vacuum heat treatment.
また、比較例2において、真空加熱工程の温度が十分に高くなく、その後も加熱処理をしなかったため、野菜類に含まれる澱粉がα化されておらず、硬さが残った。 Further, in Comparative Example 2, since the temperature of the vacuum heating step was not sufficiently high and the heat treatment was not performed thereafter, the starch contained in the vegetables was not pregelatinized and the hardness remained.
<官能評価>
[評価方法]
訓練されたパネリスト4名が、各実施例等の各容器詰め食品を喫食して、以下の評価基準により「具材の固形形状の維持」、「素材の長所」及び「総合評価(商品価値)」についてそれぞれ評価した。結果を表1に示す。表1に示した数値は、パネリスト4名が付けた点数の平均点を四捨五入した値である。
<Sensory evaluation>
[Evaluation method]
Four trained panelists eat each packaged food such as each example, and "maintain the solid shape of the ingredients", "advantages of the material" and "comprehensive evaluation (commercial value)" according to the following evaluation criteria. Was evaluated respectively. The results are shown in Table 1. The numerical values shown in Table 1 are the values obtained by rounding off the average score given by the four panelists.
[具材の固形形状の維持]
目視によって以下の通り評価した。
4 具材の形が非常によく残っていて、大変好ましい。
3 具材の形がよく残っていて、好ましい。
2 具材の形が残っていて、やや好ましい。
1 具材の形が残っておらず、好ましくない。
[Maintaining the solid shape of ingredients]
It was evaluated visually as follows.
4 The shape of the ingredients remains very well, which is very preferable.
3 The shape of the ingredients remains well, which is preferable.
2 The shape of the ingredients remains, which is somewhat preferable.
1 The shape of the ingredients does not remain, which is not preferable.
[素材の長所の評価基準]
4 素材の長所(素材本来の食感、味)が非常に残っていて、大変好ましい。
3 素材の長所(素材本来の食感、味)がよく残っていて、好ましい。
2 素材の長所(素材本来の食感、味)が残っていて、やや好ましい。
1 素材の長所(素材本来の食感、味)が残っておらず、好ましくない。
[Evaluation criteria for material strengths]
4 The advantages of the material (the original texture and taste of the material) remain very much, which is very preferable.
3 The advantages of the material (the original texture and taste of the material) remain well, which is preferable.
2 The advantages of the material (the original texture and taste of the material) remain, which is somewhat preferable.
1 The advantages of the material (the original texture and taste of the material) do not remain, which is not preferable.
[総合評価(商品価値)の評価基準]
4 商品としての価値が非常に高く、大変好ましい。
3 商品としての価値が高く、好ましい。
2 商品としての価値があり、やや好ましい。
1 商品としての価値が低く、好ましくない。
[Comprehensive evaluation (commercial value) evaluation criteria]
4 The value as a product is very high and it is very preferable.
3 High value as a product and preferable.
2 It has value as a product and is somewhat preferable.
1 The value as a product is low, which is not preferable.
表1に示したように、常温で固形の具材及び常温で液体の液状部を含み、前記具材が、澱粉がα化された澱粉質の野菜類を含む、容器詰め食品の製造方法であって、真空包装された状態で加熱された澱粉質の野菜類を含む、前記具材のうちの少なくとも一部と、前記液状部となる液体のうち少なくとも一部と、を容器に充填し、前記容器を封止する封止工程と、前記封止工程後の前記容器を冷凍する冷凍工程と、を含むことを特徴とする、容器詰め食品の製造方法によって、冷凍保存された状態から解凍した後においても具材の形状の崩壊が抑制され、且つ、素材の長所が活かされた新規の容器詰め食品を提供することができることが示された。なお、本願発明の一態様は容器詰め食品が液状部を含む場合に、解凍の際に生じる煮崩れを防止することを課題としたが、参考例1に示すように液状部が含まれない形態において、具材の固形形状が維持され、且つ、素材の長所が活かされた状態となった。 As shown in Table 1, a method for producing a packaged food containing a solid ingredient at room temperature and a liquid portion liquid at room temperature, wherein the ingredient contains starchy vegetables in which starch is pregelatinized. The container is filled with at least a part of the ingredients and at least a part of the liquid to be the liquid part, including starchy vegetables heated in a vacuum package. It was thawed from a frozen storage state by a method for producing a packaged food, which comprises a sealing step of sealing the container and a freezing step of freezing the container after the sealing step. It was shown that it is possible to provide a new packaged food that suppresses the collapse of the shape of the ingredients and makes the best use of the advantages of the ingredients. One aspect of the present invention is to prevent the boiled food from collapsing when the food is thawed when the packaged food contains a liquid part, but as shown in Reference Example 1, the liquid part is not contained. In, the solid shape of the ingredients was maintained, and the advantages of the ingredients were utilized.
Claims (7)
真空包装された状態で加熱された澱粉質の野菜類(容器に水も充填して脱気後密封された状態で加圧と加熱をされた野菜類を除く)を含む、前記具材のうちの少なくとも一部と、前記液状部となる液体のうち少なくとも一部と、を容器に充填し、前記容器を封止する封止工程と、
前記封止工程後の前記容器を冷凍する冷凍工程と、を含むことを特徴とする、
容器詰め食品の製造方法。 A method for producing a packaged food product, which comprises a solid ingredient at room temperature and a liquid portion liquid at room temperature, wherein the ingredient contains starchy vegetables in which starch is pregelatinized.
Among the above-mentioned ingredients, including starchy vegetables heated in a vacuum package (excluding vegetables that have been pressurized and heated in a sealed state after being degassed by filling a container with water) . A sealing step of filling a container with at least a part of the liquid and at least a part of the liquid to be the liquid portion and sealing the container.
It is characterized by including a freezing step of freezing the container after the sealing step.
Manufacturing method for packaged foods.
請求項1に記載の容器詰め食品の製造方法。 It is characterized by further including a pressure heating step of pressurizing and heating the container after the sealing step and before the freezing step.
The method for producing a packaged food product according to claim 1.
請求項2に記載の容器詰め食品の製造方法。 The pressure heating step is characterized in that the container is subjected to a pressure heating treatment having an F0 value of 0.1 or more and 8.0 or less.
The method for producing a packaged food product according to claim 2.
請求項2に記載の容器詰め食品の製造方法。 The pressure heating step is characterized in that the container is subjected to a pressure heating treatment having an F0 value of 0.1 or more and less than 3.1.
The method for producing a packaged food product according to claim 2.
請求項1~4のいずれか1項に記載の容器詰め食品の製造方法。 The freezing step is characterized by slow freezing.
The method for producing a packaged food product according to any one of claims 1 to 4.
請求項1~5のいずれか1項に記載の容器詰め食品の製造方法。 After the freezing step, a thawing step of slowly thawing the contents of the container is further included.
The method for producing a packaged food product according to any one of claims 1 to 5.
請求項1~6のいずれか1項に記載の容器詰め食品の製造方法。 The ingredient is characterized by containing starchy vegetables having a short side having a size of 1 cm or more.
The method for producing a packaged food product according to any one of claims 1 to 6.
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