JPH05219922A - Method for preserving food boiled hard with soy - Google Patents

Abstract

PURPOSE:To preserve a food, boiled hard with soy and excellent in flavor and keeping quality for a long period by hermetically sealing and packing the food boiled hard with the soy in a retortable pouch while deaerating the interior of the pouch, housing the pouch in a can, filling the can with boiling water, deaerating the can, seaming a lid of the can and carrying out the retort heat treatment. CONSTITUTION:A material 1 such as a slice of a carp is boiled hard with soy and the resultant material 1 and its broth (1a) are hermetically sealed in a retortable pouch 3 without containing an aluminum foil under deaerated conditions to provide a state of a retort pack. The resultant pack in this state is directly introduced into a can body 4 and boiling water 5 is simultaneously filled therein to seam a lid 6 of the can under deaerated conditions. Retort heat treatment is then carried out to preserve the food boiled hard with the soy.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving boiled foods, and relates to a method for preserving boiled foods such as fish meat for extending the shelf life of the preserved foods without degrading the flavor.

[0002]

2. Description of the Related Art Conventionally, there are two methods for preserving food by retort sterilization: a general canning method and a retort pouch method, both of which are packaged in cans or retort pouches and then heat-treated. It becomes a preserved food product. And 1 for canned food
Retort pouch-stuffed foods are usually subjected to retort heating at 100 ° C or lower at 10 to 135 ° C.

Comparing the above-mentioned storage methods, they generally have the following advantages and disadvantages. As for canned food, it is suitable for long-term storage of food because its contents are completely shielded from the outside air to prevent deterioration of quality. However, it is unavoidable that the peculiar can odor and the deterioration of flavor are unavoidable, and there are various problems in taste. On the other hand, some retort pouches may or may not contain aluminum foil, and the packaging process is simple in both cases, and there is no change in flavor or flavor due to the packaging member. However, it is not suitable for long-term storage of foods, especially for retort pouches that do not contain aluminum foil, because it is a transparent resin sheet, it cannot completely block light, oxygen, and water vapor, and it can be stored at room temperature as it is. Because it is not possible, it is handled as food that requires refrigeration or frozen.

[0004]

By the way, with the recent diversification of foods, the demands on the quality and taste of preserved foods from consumers have become higher, and the taste of raw materials is impaired for processed food manufacturers. There is a wide variety of demands such as the lack of taste, the elimination of disliked taste and odor elements, and the ability to enjoy the fresh flavor of raw materials throughout the year. In response to such demands, canned foods can meet the demand for long-term storage, but the disadvantage that the taste and flavor are impaired due to the can odor cannot be solved, and conversely, retort pouch-stuffed foods have excellent taste. Even if there is no problem, it is not suitable for long-term storage, and any of the methods remains a problem to meet the above-mentioned various demands.

In addition, when a boiled food of fish meat is made into a can, in general, the fish meat is often enclosed in the can as a sweet dew roast or a sweet roast, and therefore, when it is subjected to a high heat retort sterilization treatment. There is a problem that the inner surface of the can burns. Furthermore, it is pointed out that canned foods in general can be pointed out that direct contact of food with the inner surface of the can may cause defects in the coating film inside the can.
There is a problem that inspection and management of mel Rater Value) must be strictly performed.

In view of the above, the present invention makes it possible to utilize the advantages of both of the canned packaging and the retort pouch by combining the packaging of the canned food and the retort pouch with respect to the preservation of boiled foods, and to utilize the deodorizing action of the permeability and permeability of the retort pouch. It was created for the purpose of providing a method capable of preventing burning during heating and defects in the coating film inside the can.

[0007]

According to the present invention, a boiled food is degassed while it is hermetically packed with a retort pouch containing no aluminum foil, and the product after packing the retort pouch is stored in a can and boiled around it. The present invention relates to a method for storing boiled foods, which comprises filling water with a can lid while being deaerated in that state, winding the can lid, and subjecting the can after the winding to a retort heat treatment.

[0008]

According to the present invention, the boiled food is packaged in a retort pouch under a degassing atmosphere and stored in boiling water in the can, and is sealed in the can under the degassing atmosphere in the packaged state. Here, performing the filling of the retort pouch in a degassing atmosphere and boiling the water to be filled are performed by removing the gas contained in the boiled food or water before the retort heat treatment. This is for preventing the atmospheric pressure inside from abnormally increasing, and for the same purpose, it is performed in a degassing atmosphere when the can lid is wound.

As a result, when the food is heated in the retort, the food is indirectly heated through the retort pouch and water, and the boiled food itself does not burn to the inner surface of the can, and the food is heated at high heat for a long time. Retort heating is possible.

Further, since the retort pouch is made of a resin sheet containing no aluminum foil, it has permeability of air and permeability due to the difference in the concentration of liquid, and the inside of the retort pouch is heated during heating. The air remaining in a small amount permeates the retort pouch and dissolves in water, and since the molar concentration of the solution contained in the boiled food inside is higher than the water filled outside, the flavor moves due to osmotic pressure. Occurs and the odor of the boiled food is dissolved in the water filled outside. Further, the resin-based flexible retort pouch does not damage the coating film on the inner surface of the can, and can prevent the coating film inside the can from being defective.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described in detail below with reference to FIG. This example relates to a method for preserving a sweet-boiled food of carp, which is a freshwater fish.
Shows the processing procedure from the preparation of the material to the storage state. First, the carp collected as a natural fish or a cultured fish is processed into a so-called diced state with its bones and scales removed, and then it is further washed to obtain fillet 1 as a cooking material. [FIG. 1 (A)].

Next, the carp fillet 1 is placed in a pan 2 filled with the adjusted sweetening broth 1a, and simmered for a certain period of time to be sweetened and boiled. At this stage, broth peculiar to carp also comes out from the fillets 1, and the broth 1a has a peculiar flavor [Fig. 1 (B)].

When the above-mentioned boiling process is completed,
Each fillet 1 and a predetermined amount of broth 1a are enclosed in a retort pouch 3 containing no aluminum foil [Fig. 1 (C)]. However, this encapsulation process consists of 1 fillet and 1 broth in a retort pouch.
After the introduction of a, it is performed by high-frequency sealing the opening in a deaeration atmosphere, whereby the carp fillet 1 that has been sweet and boiled becomes a normal retort packed state.

Next, the intermediate product in the retort packed state is transferred to the canning process. In this canning process, the intermediate product is put into the can body 4, and then the can body 4 is filled with boiling water 5 and the can lid 6 is wound around the can body 4 in a deaerated atmosphere.

Then, the canned product after tightening is subjected to high heat retort heating in a retort kettle in conformity with legal standards. At this time, the retort-packed intermediate product housed in the can body 4 is naturally heated, but the retort pouch 3 as a synthetic resin sheet has air permeability and permeability due to the concentration difference of the solution. And its properties work effectively during this retort heating stage. That is, as described above, sealing is performed in a degassing atmosphere when the retort packed state is set. However, the fillet 1 and the broth 1a after boiling contain a small amount of air, and the air is heated in the retort heating. At this time, the water permeates into the outside water 5, and the contents 1 and 1a of the retort pouch 3 have a higher molar concentration than the water 5 filled in the surroundings. Occurs. Then, the permeation phenomenon and the permeation phenomenon described above occur synergistically, and the odor such as the mud odor peculiar to carp contained in the fillet 1 in the retort pouch 3 and the boiled juice 1a in the filled state moves into the water 5. Then removed. As a result, when the canned product as the final product is opened and the fillet 1 in the retort pouch 3 is eaten, only a pleasant taste is left without a mud odor.

In addition, in the retort heating stage, heating is performed at a temperature of 100 ° C. or higher for several tens of minutes.
Since a is indirectly heated via the water 5 filled between the retort pouch 3 and the inner wall of the can, the fillet 1 and the broth 1a do not burn to the inner wall of the can, and the heating also causes The bones of carp fillet 1 become soft, and it becomes possible to eat not only the meat part but also the nutritious bone part. Furthermore, the fillet 1, which is the content, does not directly touch the inner wall of the can, and there is no possibility that the inner wall of the can is damaged and the ERV deteriorates.

On the other hand, the shelf life of this preservation method can be semi-permanent at room temperature as in the case of normal canned products, and the retort pouch-stuffed food can be stored in a frozen state in a short period of time. Bacterial reproduction was observed, but the period can be dramatically extended. As for the taste, the indirect packaging method via the retort pouch 3 as described above does not destroy the flavor of carp fillet 1 or broth due to the can odor peculiar to canned food. That is, the retort pouch 3 prevents the odor on the can side from transferring to the contents.

[0018]

EFFECTS OF THE INVENTION The method for storing boiled food according to the present invention has the following effects due to the above constitution. Since a double packaging method is used in which boiled food is canned and packaged through a retort pouch and water, the shelf life of the canned packaging can be dramatically extended, and the retort pouch packaging provides a unique canned odor. Can prevent the flavor of food from being extinguished, and further, unnecessary odor of food can be removed by the permeability of air exerted by the retort pouch in the retort heating stage and the permeability due to the difference in boundary concentration. This makes it possible to eliminate the disadvantages of canned foods while making the best use of them, and to maintain the fresh flavor of boiled foods regardless of the season. It also has an advantage that it is possible to effectively prevent charring during heating of the retort and generation of defects in the coating film inside the can due to direct contact of food with the inner wall of the can.

[Brief description of drawings]

FIG. 1 is a process chart showing a method for storing boiled carp food according to an embodiment of the present invention.

[Explanation of symbols]

 1 Material (carp fillet) 1a Boiled soup 2 Pan 3 Retort pouch 4 Can body 5 Boiling water or water 6 Can lid

Claims (1)

[Claims] 1. A boiled food is degassed while being hermetically packed with a retort pouch containing no aluminum foil, and the product after retort pouch packing is stored in a can and filled with boiling water in that state. A method for preserving boiled food, characterized in that a can lid is wound around the can while degassing, and the can after winding is subjected to a retort heat treatment.