【発明の詳細な説明】[Detailed description of the invention]
〔発明の技術分野〕
この発明はドライパツク缶詰食品の改良に関す
るものである。
〔従来の技術〕
缶詰は包装食品中にあつて他に類を見ないほど
に長期貯蔵が可能である優れた長所を有する食品
である。
ただこの長期の貯蔵性は該缶詰食品が密封され
て充分な殺菌が行われていることが前提であり、
その一要件として缶内に充分な液汁分が存在し殺
菌時の内容物食品への熱の通りが良いことが不可
欠である。
〔発明が解決しようとする問題点〕
他方かかる比較的多量の液汁分の存在は次のよ
うな欠点が免がれない。
(i) 主たる食品固形物の旨味及び風味成分の多く
が該液汁部分に移行してしまうこと、
(ii) 液汁部分により缶内面に腐食及び変色等を生
じ商品価値を低下すること、
(iii) 車内あるいは行楽地等での不安定な姿勢での
開缶時缶衝撃により液汁がこぼれる恐れがある
等の開缶時の安心感が得難いこと、
〔問題点を解決するための手段〕
ここに発明者等はかかる問題を解決すべく鋭意
検討を行つた結果この発明に到達したのである。
即ち本発明は、食品をその総量比での水分含量
を30〜55％に保ち、包装用缶に充填密封した後殺
菌してなる液汁の殆んど存在しない包装状態、即
ちドライパツク缶詰食品である。
本発明の対象とする食品は魚介類並びに肉類、
あるいはこれらの加工品、更に特定の野菜、特に
ごぼうなど、あるいは更にこれらの混合品であ
り、これら食品を固形品としたものである。
そしてその調理方法及び充填及び殺菌等の缶詰
製造手段には特に限定はなく液汁を充填しないこ
とを除いては、常法の手段で行われる。
具体的な調理手段等は以下の通りである。
(i) 魚類は頭、尾、内臓を除去後、90〜100℃30
分間蒸煮し、皮、骨を除去して精肉とする。精
肉を一口大に切断後180〜190℃で３〜５分間油
ちようし少量の塩、香辛料をふりかけ、または
塩、香辛料をふりかけたのち３〜５分間焼き、
それぞれを缶に肉詰し、未注液下で密封後113
〜115℃、30〜60分間加熱殺菌する。
(ii) 貝類は冷凍剥身を解凍し、180〜190℃で３〜
５分間油ちよう、又は焼いた後少量の塩香辛料
をふりかけ同様に肉詰、未注液下で密封、殺菌
する。
(iii) 肉類は90〜100℃、３〜10分間蒸煮し、市販
の焼肉タレに10〜30分間浸漬したのち同様に油
ちよう、肉詰、未注液下で密封、殺菌する。
これらの場合水分含量を内容総量に対して30〜
55％の範囲に保持するものとする。水分含量が30
％未満では後述の如く殺菌時の缶内水蒸気量が不
足し殺菌不良等の原因になり、又55％を超えると
固形分と液汁分が分離し本発明の上記目的が達成
できなくなる。
通常上記殺菌は110〜120℃、30〜50分の条件で
行われる。この場合上述の如く液汁分が少ないこ
とにより、充填時に予め減圧（約20〜40cm真空
度）されているため殺菌終了後の外圧による影響
が著しく大きく缶サイズによつては凹み缶の原因
になる。そこで比較的缶高の小さい缶の使用が望
ましい。例えば通常307径缶において高さ84mm以
下、好ましくは52mm以下、特に好ましくは40mm以
下程度にするのが良い。
上記缶内減圧分を例えばLN2、GN2置換で補う
ことによつて上記缶高制限を緩和しても良い。
〔作 用〕
本発明缶詰は上述の如く未注液下にあるにもか
かわらず水分含量30〜55％の存在により、殺菌
時、例えば115℃、40分の条件にて固形分から出
る水蒸気が伝熱媒体となつて充分な殺菌が行わ
れ、以後該水分は固形分中に浸み込み余剰液汁を
殆んど残さないものとなる。
〔実施例〕
実施例１〜28、比較例１〜５
サバの頭、尾、内臓を除去し90〜100℃にて30
分間蒸煮し、一夜放冷したのち背骨、皮、小骨を
除去した後、180〜190℃のサラダ油中で処理し、
油を充分切つて塩、コシヨウを振りかけたたもの
40ｇをツナ３号缶に詰め、未注液下で密封し、
115℃、40分の殺菌条件で加熱殺菌した（実施例
１）。
以下実施例２〜28については、それぞれ内容
物、水分含量、肉詰量等を下表通りとしそれぞれ
液汁を充填しないことを除いては、常法により缶
詰を得た。
比較のために下表にしたがつて液汁を加えて密
封殺菌を行う通常の方法で水分含量を変え同様に
缶詰を得た。
これら各缶詰について、20パネルにて開缶評価
したところ同表の通りであつた。
[Technical Field of the Invention] This invention relates to improvements in dry pack canned foods. [Prior Art] Canned food is a packaged food product that has the excellent advantage of being able to be stored for an unparalleled period of time. However, this long shelf life is based on the premise that the canned food is sealed and sufficiently sterilized.
One of the requirements is that there is sufficient liquid content in the can and that heat can pass through the food contents well during sterilization. [Problems to be Solved by the Invention] On the other hand, the presence of such a relatively large amount of liquid juice has the following drawbacks. (i) Most of the umami and flavor components of the main solid food product are transferred to the liquid portion; (ii) the liquid portion causes corrosion and discoloration on the inner surface of the can, reducing the product value; (iii) [Means for Solving the Problems] Herein, the invention is made to solve the problem that it is difficult to feel safe when opening cans, such as when opening a can in an unstable position in a car or at a resort, etc., as there is a risk of liquid juice spilling due to the impact of the can. The present invention was achieved as a result of intensive studies aimed at solving these problems. That is, the present invention is a dry pack canned food, which is obtained by keeping the moisture content of the food at 30 to 55% in terms of the total amount of the food, filling it into a packaging can, sealing it, and sterilizing it, in which there is almost no liquid juice. . Foods targeted by the present invention include seafood, meat,
Alternatively, these processed products, specific vegetables, especially burdock, etc., or mixtures thereof, and these foods are made into solid products. There are no particular limitations on the cooking method and canning methods such as filling and sterilization, and conventional methods can be used except for not filling with liquid. The specific cooking methods are as follows. (i) After removing the head, tail, and internal organs of fish, heat at 90-100℃30
Steam for a minute, remove the skin and bones, and prepare the meat. After cutting the meat into bite-sized pieces, fry for 3-5 minutes at 180-190℃, sprinkle with oil and a small amount of salt and spices, or sprinkle with salt and spices and grill for 3-5 minutes.
After filling each in a can and sealing without pouring liquid, 113
Heat sterilize at ~115°C for 30-60 minutes. (ii) For shellfish, thaw frozen shellfish and heat at 180 to 190℃ for 3 to 30 minutes.
After frying for 5 minutes, sprinkle with a small amount of salt and spices, stuff with meat, and seal and sterilize without pouring liquid. (iii) Meat is steamed at 90 to 100°C for 3 to 10 minutes, immersed in a commercially available yakiniku sauce for 10 to 30 minutes, and then sealed and sterilized in the same way without adding oil, meat, or liquid. In these cases, the moisture content should be 30 to 30% of the total content.
shall be kept within 55%. Moisture content is 30
If it is less than 55%, the amount of steam in the can during sterilization will be insufficient as described below, resulting in poor sterilization, and if it exceeds 55%, the solid content and liquid will separate, making it impossible to achieve the above object of the present invention. The above sterilization is usually carried out at 110 to 120°C for 30 to 50 minutes. In this case, as mentioned above, due to the small amount of liquid, the pressure is reduced (approximately 20 to 40 cm vacuum) before filling, so the influence of external pressure after sterilization is extremely large, which may cause dented cans depending on the size of the can. . Therefore, it is desirable to use cans with a relatively small can height. For example, in a 307 diameter can, the height is usually 84 mm or less, preferably 52 mm or less, particularly preferably 40 mm or less. The above-mentioned can height restriction may be relaxed by supplementing the above-mentioned reduced pressure inside the can by, for example, replacing LN 2 or GN 2 . [Function] As mentioned above, the canned food of the present invention has a water content of 30 to 55% even though it is not filled with liquid, so that the water vapor released from the solids is transmitted during sterilization, for example, at 115°C for 40 minutes. Acting as a heat medium, sufficient sterilization is carried out, and thereafter the water permeates into the solid content, leaving almost no surplus liquid. [Example] Examples 1 to 28, Comparative Examples 1 to 5 The head, tail, and internal organs of mackerel were removed and heated at 90 to 100°C for 30 minutes.
After steaming for a minute and cooling overnight, the backbone, skin, and small bones were removed, and then processed in salad oil at 180-190℃.
Drain the oil thoroughly and sprinkle with salt and koshiyo.
Pack 40g into a No. 3 tuna can, seal it without pouring liquid,
Heat sterilization was performed at 115°C for 40 minutes (Example 1). In Examples 2 to 28, the contents, water content, amount of stuffed meat, etc. were as shown in the table below, and canned goods were obtained in a conventional manner, except that no liquid was added. For comparison, canned goods were obtained in the same manner as shown in the table below, with the water content changed using the usual method of adding liquid and sealing sterilization. When each of these cans was opened and evaluated using 20 panels, the results were as shown in the table.
【表】【table】
〔発明の効果〕〔Effect of the invention〕
上記説明及び実施例の結果から明らかなように
本発明によれば缶詰評価において全く従来品に遜
色のない缶詰であることが明らかであつた。
そして事実上液汁分が缶内に残存せず下記列挙
の如き効果を奏する。
(i) 旨みが十分固形分に残る
(ii) テクチヤーが良くなる
(iii) 付焼、塩焼、空揚げなどドライ物が可能とな
る。
(iv) 処理の方法により様々な味付ができる
(v) 缶重量が軽くなる
(vi) 液汁がないので食べる時等に液だれの心配が
ない。
As is clear from the above description and the results of the examples, it was clear that the canned products of the present invention were comparable to conventional products in terms of canned food evaluation. In fact, no liquid remains in the can, producing the following effects. (i) Sufficient flavor remains in the solid content (ii) Texture improves (iii) Dry foods such as grilling, salt-grilling, and air-frying are possible. (iv) Various flavors can be added depending on the processing method (v) The weight of the can is reduced (vi) Since there is no liquid, there is no need to worry about dripping when eating.