JPH06209747A - Method of preparing food - Google Patents

Abstract

PURPOSE:To produce a food not multiplying a so-called anaerobic thermostable bacterium such as botulism bacillus, etc., even in distribution in a packed state in vacuum of a food heated at low temperature. CONSTITUTION:In a method of preparing a food which has been closed under a vacuum condition and is to be heated at low temperature, before the food is closed under a vacuum condition, the food is pretreated with a solution containing an edible organic acid to prepare the food. The food to be prepared is especially roast beef.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing foods, which is mainly intended to suppress the growth of Clostridium botulinum in vacuum-cooked foods, which has been popular recently.

[0002]

2. Description of the Related Art Conventionally, foods that have been traditionally made at home, or produced exclusively by hand even when sold commercially, have been diversified in diet in recent years, and even for women. Due to the need to shorten the cooking time associated with social advancement, the establishment of technology for mass production of these foods and technology for improving the yield was required.

In view of such a background, there is a technique relating to foods in which foods are put in a bag having airtightness and vacuum-packed, the bag is boiled with hot water and heat-treated, and the bag itself is rapidly cooled to around 0.degree. Established (US Pat. No. 3966980)
. Such a method is an excellent technique that enables mass production of target foods and further improves the yield in the manufacturing process.

However, this method involves heating for a relatively long time under a low temperature and a vacuum, and since it is distributed in a vacuum-packed state during distribution, there is a risk of causing food poisoning by so-called anaerobic heat-resistant bacteria such as botulinum bacteria. It was accompanied by sex.

[0005]

Therefore, the present invention has an object to establish a method for producing a food which does not cause the growth of so-called anaerobic heat-resistant bacteria such as botulinum bacteria even when distributed in a vacuum-packed state as described above. To do.

[0006]

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventor has solved the above problems by treating the surface of food with an acid before vacuum treatment. I found that I could do it. That is, the present invention has the following technical idea as its gist. (1) In a method for preparing a food, which comprises heating a food sealed under a vacuum condition at a low temperature, pre-treating the food with a solution containing an edible organic acid prior to sealing the food under the vacuum condition. A method for preparing a featured food. (2) The food preparation method according to (1) above, wherein the food intended to be prepared is roast beef. (3) The method for preparing food according to (1) above, wherein the solution containing an edible organic acid contains edible vinegar and salt.

Next, these inventions will be described in detail. The vacuum cooking method, which is a method for preparing foods characterized by heating foods sealed under vacuum conditions at low temperature (100 ° C or less, usually 50 to 90 ° C), is described in detail in U.S. Patent No. 3966980. ing. However, the method for preparing the above food to which the present invention is applicable is not limited to the methods described in these documents.

The present invention is characterized in that, prior to vacuum treatment in the above food preparation method, the food intended to be prepared is pretreated with a solution containing an edible organic acid. As the edible organic acid contained in the solution, for example, acetic acid, malic acid, L-ascorbic acid, tartaric acid, lactic acid, succinic acid, oxalic acid and the like, or a mixture thereof can be used. When these organic acids are used, they can be appropriately dissolved in an edible solvent such as water before use.

Further, edible vinegar can be used as the organic acid. The use of such edible vinegar is preferable in that the flavor of the food product intended to be prepared can be kept constant. It should be noted that the edible vinegar referred to here may be brewed vinegar such as rice vinegar, apple vinegar, and wine vinegar, and may be synthetic vinegar. The amount of such organic acid added is such that the total amount of acid in the solution is 0.
It is added in an amount of 05 to 10% by weight, preferably 1.0 to 3.0% by weight. If the addition amount is less than 0.05% by weight, the bactericidal effect of anaerobic heat-resistant bacteria such as botulinum is not sufficient,
If the amount is more than 10% by weight, the organic acid to be added will impair the flavor of food, which is not preferable. It is necessary to finally adjust the pH of the solution to 4.5 to 5.0. pH is 4.
When it is lower than 5, the sourness of the organic acid itself is too strong in the food, which is not preferable. As a result of the addition of organic acid,
When the pH of the solution deviates from these pH ranges, a pH adjusting agent may be appropriately added to adjust the solution to fall within the above pH range. As such a pH adjusting agent, a known pH adjusting agent usually used in foods can be used. Specifically, when lowering the pH, acetic acid, citric acid, malic acid, lactic acid, etc., and when increasing the pH, sodium acetate, sodium phosphate, sodium malate, bicarbonate. Sodium or the like can be used.

Salt can be added to the solution in order to improve the bactericidal effect of the solution against anaerobic thermostable bacteria such as botulinum bacteria. As such salt, not only sodium chloride which is usually used but also potassium chloride can be used. The amount of sodium chloride added is 3 to 20% by weight, and more preferably 7 to 13% by weight, based on the whole solution.

Incidentally, a seasoning can be added as appropriate in order to adjust the flavor of the solution. Such seasonings can be used regardless of whether they are natural seasonings or synthetic seasonings. Further, the addition amount can be appropriately adjusted according to the type of seasoning intended to be added. The type of food subject to application of the method for preparing a food of the present invention is applicable to a method for preparing a food characterized by heating a food sealed under vacuum conditions, and anaerobic heat resistance such as Clostridium botulinum. The food is not particularly limited as long as it is a food that may be proliferated in the distribution process of sex bacteria. Specifically, roast beef,
Roast pork, roast chicken, roast turkey,
Roasted foods such as roasted lamb; stewed foods such as beef stew, borscht, beef curry, coc au ban, potoff; sauteed foods such as beef steak, pork chap, chicken saute, salmon saute; seafood salad,
Chicken salad, salad foods such as bacon salad and the like can be mentioned, but as long as they are foods having the above properties,
It is not limited to these.

The mode of treating food with the solution is not particularly limited. For example, dipping, coating, spraying and the like can be mentioned. Of these, immersion is preferable in that the solution is evenly contacted with the food. In this case, the soaking time varies depending on the kind of food to be prepared, but is about 10 minutes for roast beef, roast pork, or roast chicken, for example. Further, the volume ratio of the solution to the food intended to be adjusted is 1.5 or more, preferably about 5.0, of the solution to 1 food.

As described above, as a post-treatment method for the food treated with the solution, a method which is generally known and applied to vacuum-cooked foods can be used depending on the kind of food intended to be prepared.

[0014]

EXAMPLES The present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to the embodiments. [Example 1] Raw beef (Australian topside meat) was thawed, and then trimmed to remove streaks, fat and fog. Then cut such raw beef (around 650g, cross section 7cm x 9
I hung it on the net.

3L of the beef hung on this net was immersed in liquid (10% by weight of acetic acid, 5% by weight of salt, 20% by weight of sodium acetate)
It was immersed for 10 minutes in 3 L of a 10-fold diluted solution (pH 4.6)). After the soaking, salt and pepper were rubbed on the surface of the soaked beef to season it. Next, the treated beef was placed in a plastic pouch bag having a barrier property against air and water vapor, vacuum packed, and heated for 30 minutes at a hot water temperature of 65 ° C and a meat center of 63 ° C. After the heating, the vacuum-packed meat was rapidly cooled to around 4.4 ° C.

This vacuum-packed meat and the vacuum-packed meat (control) prepared without the above-mentioned dipping treatment were sliced into 3 mm thickness, and the taste test was conducted on 10 panelists. Eight people said that the taste of beef roast beef was more delicious or comparable in taste to the control roast beef. Therefore, it was revealed that the roast beef prepared by the method of the present invention is not inferior to the roast beef usually cooked in taste. [Test Example 1] Clostridium botulinum bacteriostatic test (A) To a Clostridia medium having the following composition, 0, 1, 5, 10% by weight of the immersion liquid prepared as described above was added, and
After confirming the pH, a botulinum bacterium (B-type bacterium) was inoculated and the growth of the botulinum bacterium was observed with time. The results are shown in Table 1.・ Clostridia medium composition Tryptose (Difco) 15.0 g Soyton (Difco) 7.5 g Yeast extract 7.5 g Meat extract 7.5 g Ammonium iron citrate 1.0 g Sodium metabisulfite 1.0 g L-Cysteine hydrochloride 0.75 g Agar 30.0 g Distilled water 1000 ml pH 7.6 ± 0.1 (adjusted with 2N NaOH)

[0017]

[Table 1]

In the table, + indicates that germination of Clostridium botulinum was confirmed, and-indicates the bacteriostatic state of Clostridium botulinum (the same applies to the following tables). From this result, it was found that the addition of at least 1% by weight of the acid solution in the above-mentioned growth medium has the effect of suppressing the growth of Clostridium botulinum. [Test Example 2] Clostridium botulinum bacteriostatic test (B) 10 ^3-4 cells / g of botulinum bacterium (B type bacterium) was added to 300 g of raw beef.
Was inoculated so that Next, this inoculated beef was diluted 10 times with the dipping solution used in Example 1 to prepare meat 1: liquid 5
It was immersed for 10 minutes at a ratio of (volume). Then, the state of growth of the inoculated botulinum was observed over time at 5, 10, 15, and 30 ° C. Table 2 shows the results of treated plots and Table 3 shows the results of untreated plots.
Shown in.

[0019]

[Table 2]

[0020]

[Table 3]

From this result, acid treatment with an acid solution and 15 ° C.
Under the following conditions, it was revealed that growth of Clostridium botulinum was not observed until the 15th day.

[0022]

Industrial Applicability According to the present invention, there is provided a method for producing a food which does not cause the growth of so-called anaerobic heat-resistant bacteria such as botulinum bacteria even when the food heated at low temperature is distributed in a vacuum pack.

Claims (3)

[Claims] 1. A method for preparing a food, which comprises heating a food sealed under a vacuum condition at a low temperature, wherein the food is pretreated with a solution containing an edible organic acid prior to sealing the food under the vacuum condition. A method for preparing a food characterized by the following. 2. A method of preparing a food product according to claim 1, characterized in that the food product intended to be prepared is roast beef. 3. The method for preparing a food according to claim 1, wherein the solution containing an edible organic acid contains edible vinegar and salt.