JPH0198466A - Method for preserving thermally cooked food - Google Patents

Abstract

PURPOSE:To preserve a cooked food at ordinary temperature at home for 2 weeks-1 month, by placing a food in a container having a packing, thermally sterilizing the food with microwaves, deaerating and hermetically sealing the container. CONSTITUTION:A food (e.g. curry) just after thermal cooking is filled in a body 3 while hot and the body 3 is covered with a lid 1 to pressurize the top surface by hand to partially discharge air in the container from an air hole 5 of a check valve 4, which is then closed to hermetically seal the container with a packing 2. The hermetically sealed container is directly placed in a microwave oven and thermally sterilized for, e.g. 3-5min, and the food is subsequently taken out of the microwave oven. The lid is directly pressurized to partially discharge the steam in the interior, hermetically reseal and cool the container. Thereby the aimed good is preserved.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for preserving cooked food at room temperature for a medium period of about two weeks to one month while retaining its fresh taste. .

(Prior art and problems) Conventionally, when storing such foods at home, they were stored in Tupperware (trade name) type plastic sealed containers or clasp type sealed containers, or they were stored in films with barrier properties such as vinylidene chloride. It is stored by wrapping it in refrigeration or freezing, but refrigeration has a limited shelf life, and when frozen, it takes time to thaw, and the taste often deteriorates.

The present invention solves the above-mentioned drawbacks when preserving cooked food, and allows the food to be kept at room temperature or refrigerated for about 2 weeks to 1 month without losing its freshness, and reheated in the microwave if necessary. The purpose of the present invention is to provide a method for preserving food at room temperature at home, which allows the user to enjoy the flavor immediately after cooking.

(Means for Solving the Problems) -a. In the food industry, retort pouch foods, canned foods, etc. are processed through the following steps: cooking, filling the container, air-sealing, sterilization by heating in a retort, and cooling.

Among these, deaeration, sealing, and heat sterilization are the main preservation principles, but since high-temperature and high-pressure processing such as retort heat sterilization is difficult at home, the present invention uses microwave sterilization as an alternative sterilization method. It uses heat sterilization.

In general, microwave heating converts food into thermal energy quickly, so sterilization time is short and the temperature is high (110-130℃).
It is well known that it has the characteristic of being heated uniformly without losing its umami flavor, but this purpose can be achieved to some extent by storing it in the conventional storage container mentioned above and storing it in combination with refrigeration. It is insufficient to maintain the freshness of food and to preserve it at room temperature for a medium period of time.

Therefore, in the present invention, the object can be achieved by microwave heating sterilization, degassing, and sealing according to the food preservation principles described above. The process for retort food, canned food, etc. is in the order of degassing, sealing, and sterilization, but in the present invention, the order of degassing and sealing is simultaneous with microwave heating sterilization, and the process is reversed, but the three steps of food preservation principles are followed. The same thing is true.
According to the present invention, it is possible to store the product at room temperature for a medium period.

That is, the gist of the present invention is to consist of a heat-resistant and microwave-permeable synthetic resin container body and a lid equipped with a check valve on the top surface, and a heat-resistant container inside a gasket case connected to the periphery of the lid. After hot-packing cooked food into a vacuum-sealed container in which a gasket having elasticity and cushioning properties is fitted, a part of the air inside is discharged by covering the lid and pressing the top surface of the lid. After depressurizing the container and temporarily sealing it under reduced pressure, the container is placed in a microwave oven and heated with microwaves to heat and sterilize the food inside the container, while at the same time rapidly removing the moisture from the food and cooking moisture. The air and gas inside the food and the head space are discharged and degassed together with the generated steam, and then the sealed container is removed from the microwave, and the lid is pressed again or the steam inside is discharged and sealed using a vacuum pump, and then the container is sealed. The present invention provides a method for preserving cooked food at room temperature, characterized by cooling the container and its contents and creating a high vacuum inside the container.

The vacuum-sealed container used in the present invention is constructed as follows so that it can be degassed and sealed at the same time as microwave heat sterilization.

That is, the container consists of a container body made of synthetic resin with good heat resistance and microwave transmission, and a lid made of the same resin with a reverse valve on the top surface, and a plastic case that is connected to the periphery of the lid. It is a vacuum-sealed container with a structure fitted with a packing that has cushioning properties and heat resistance.

With the above structure, when you put the lid on the main body and press the top surface of the toma with your hand, the gasket is compressed and the air inside the container is discharged to the outside from the air hole of the check valve, and when the pressure is stopped, the inside is in a reduced pressure state, and the main body and lid are brought into close contact with each other via the gasket and can be sealed. If microwave heating is performed in a sealed state, the check valve will function as a safety valve, and if heating continues and the internal pressure increases due to the steam generated, the sealed state will be released.

In order to facilitate understanding of the present invention, examples will be given and explained.

Example 1 Curry, which is a paste-like food that is a mixture of many kinds of foods, will be described. In other words, curry is made from meat, flour,
Contains edible oils and fats, vegetables, curry powder, salt, sugar, and various fruit pastes, especially potatoes that do not last long.
It is difficult to preserve because it contains onions and is in a paste-like form, but other cooked foods can be preserved in the same way, so I will explain this preservation method.

The method of the present invention is carried out according to the following sequence. Cooking->filling into a sealed container according to the present invention--temporary sealing--sterilization by microwave heating in a microwave oven, and simultaneously deaeration--sealing--cooling steps.

To describe this process in detail, fill the main body 3 as shown in the figure with hot curry that has just been cooked using another cooking utensil (91°C), cover the lid 1, and press the top surface with your hand to prevent backlash. A part of the air in the head space inside the container is discharged through the air hole 5 of the valve 4, and when the pressure is stopped, the check valve 4 closes and the inside of the container is maintained at a reduced pressure state, and the main body and lid are sealed through the gasket 2. The vessel is sealed. If you put this in the microwave and heat it, the curry will be heated and steam will be generated, then it will boil rapidly and the seal will be released after 20 seconds, allowing air and gas to escape from between the main body and the lid along with the steam. It is discharged. When microwave heating is continued for 3 to 5 minutes, the curry is uniformly heated from the inside (110℃ to 130℃), sterilized, and the air that is drawn in during filling and the air in the head space is separated from the main body by the intense steam generated. It is completely discharged to the outside from between the lids. That is, heat sterilization and deaeration are performed simultaneously.

After performing microwave heating for the required time, take it out of the microwave as it is and immediately apply pressure to the lid to expel some of the internal steam and seal it again.

After leaving it as it is for 1 to 5 minutes, the container is cooled with stored water or running water to create a high vacuum inside the container. At this time, if the head space inside the container is large, use an appropriate vacuum capacity (100
Using a simple diaphragm-type vacuum pump with a pressure of ~250 dragons/l1g), place the suction cup 6 connected to the vacuum pump over the check valve and apply suction for 30 seconds to reduce the pressure inside and seal it. Complete.

Now, after storing this at room temperature for two weeks, I put it in the microwave and reheated it for 5 minutes, and the seal was naturally broken by the steam generated after about 3 minutes.

I tried this after heating, and it was delicious and the flavor soaked into the meat well.

Example 2 Cooked rice that had been stored in a thermos jar for 6 hours after cooking was filled into this container, then covered with a lid and pressed to seal in the same way as the curry above, placed in a microwave oven, and heated in the microwave for 3 minutes. Completed deaeration at the same time as sterilization, took it out of the microwave, resealed it by hand, stored it at room temperature, reheated it in the microwave after 20 days, and tried it, but the rice was cooked unevenly. It is extremely delicious, no different from the taste immediately after cooking.

Currently, the rice is stored in the refrigerator for 2 to 3 days, but it becomes dry and not tasty.

In comparison, the preservation method of the present invention retains the taste of freshly cooked rice even after 20 days, making it an extremely excellent method for preserving cooked rice.

(Effects of the Invention) As described above, according to the method of the present invention, cooked food can be stored at room temperature for a medium period of 2 weeks to 1 month at home. It is economical to eat this in 2 or 3 meals, and it also has the effect of making curry, stew, etc. more flavorful and delicious. Also, the present invention is useful as a method for preserving cooked rice at home.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing an embodiment of a vacuum-tight container for carrying out the present invention. 1...Lid, 2...Packskin, 3...Body, 4...
・Check valve, 5... air hole, 6... suction cup. Procedural amendment (voluntary) November 17, 1988 Patent Application No. 256321 of 1988 Relationship with the case of the person making the amendment Patent applicant representative Minoru Somura 4, agent 100 Marunouchi, Chiyoda-ku, Tokyo 2-4-1-6, Claims column of the specification subject to amendment, Detailed description of the invention column,
Brief Description of Drawings, Drawing 7, Contents of Amendment (1) The scope of claims is amended as shown in the attached sheet. (2) Insert the following between lines 5 and 6 on page 4 of the specification. ``Therefore, in the case of canned food, retort food, etc., retort heat sterilization is performed after degassing and sealing, but in the present invention,
Microwave heating sterilization and deaeration are performed at the same time, so when removing the microwave from the microwave and leaving it to cool at room temperature, immediately press the lid to prevent air from flowing back inside. If the pressure is forcibly reduced and the container is sealed, cooling will proceed and the inside of the container will become a high vacuum. (3) The last line of page 4 will be changed to "pressurize and exhaust some of the steam inside." (4) 2nd line from the bottom of page 7 to 5th line of page 8 “At this time...
・Delete "It's complete if it's sealed." (5) Delete ",6...sucker" at the end of page 9. (6) Figure 1 is revised as shown in the attached sheet. Attached Patent Claims: A heat-resistant and microwave-transparent synthetic resin container body;
Heat-cooked food is heated in a vacuum-sealed container consisting of a lid with a check valve on the top surface, and a heat-resistant and cushioning gasket inserted into a gasket case connected to the periphery of the lid. After filling the lid for a while, put the lid on and press the top surface to release some of the air inside to reduce the pressure. Temporarily seal the lid while keeping it under reduced pressure, then put it in a microwave oven and heat it in the microwave. A method for preserving cooked food, which comprises heating the food inside the container to sterilize it, and at the same time cooling the water content of the food to create a high vacuum inside the container. Procedural amendment (voluntary) November 1988 253 to the Commissioner of the Patent Office Yoshi 1) Takeshi Moon 1, Indication of the case 1988 Patent Application No. 256321 2 Name of the invention Preservation method for heat-cooked food 3, Amendment Relation to the case of a patent applicant Representative Minoru Nomura 4, Agent 2-4-1 Marunouchi, Chiyoda-ku, Tokyo 100 (1) The scope of the patent claims is amended as shown in the attached sheet. Attached Patent Claims: A heat-resistant and microwave-transparent synthetic resin container body;
Heat-cooked food is heated in a vacuum-sealed container consisting of a lid with a check valve on the top surface, and a heat-resistant and cushioning gasket inserted into a gasket case connected to the periphery of the lid. After filling the lid for a while, put the lid on and press the top surface to release some of the air inside to reduce the pressure. Temporarily seal the lid while keeping it under reduced pressure, then put it in a microwave oven and heat it in the microwave. The food inside the container is heated and sterilized from the inside, and at the same time, the temporary seal is released by the steam rapidly generated from the moisture in the food and the cooking moisture. Completely remove air from between the stop valve and the lid and the main body, then remove the container from the microwave, immediately press the lid to release part of the internal ■ to reduce the pressure, and seal the container to release air. A method for preserving cooked food, which comprises: preventing the re-inflow of food; and then cooling the container and its contents to create a high vacuum inside the container.

Claims (1)

[Claims] A heat-resistant and microwave-transparent synthetic resin container body;
Heat-cooked food is heated in a vacuum-sealed container consisting of a lid equipped with a check valve on the top surface, and a packing case with heat resistance and cushioning properties inserted into a packing case connected to the periphery of the lid. After filling the lid for a while, put the lid on and press the top surface to release some of the air inside to reduce the pressure. Temporarily seal the lid while keeping it under reduced pressure, then put it in a microwave oven and heat it in the microwave. The food in the container is heated from the inside to sterilize it, and at the same time, the air and gas inside the food and in the head space are discharged and degassed together with the steam rapidly generated from the moisture in the food and cooking moisture, and then the airtight container is removed. After taking it out of the microwave, press the lid again or use a vacuum pump to exhaust the internal steam and seal it.
A method for preserving cooked food, characterized by cooling the container and its contents and creating a high vacuum inside the container.