JPH0630742A - Production of retort pouch food (1) - Google Patents

Abstract

PURPOSE:To produce a retort pouch food capable of effectively preventing generation of a special harsh taste or a special stuffy odor without requirement for an additive and of preventing occurrence of cloudiness or discoloration in a fluid layer of a soup, etc. CONSTITUTION:When initially heat-treating a foodstuff such as a vegetable or a meat in the presence of water, the heat treatment is carried out in a state where water is in contact with activated carbon. The heat-treated foodstuff is then subjected to retort treatment according to the conventional method. Specifically, active carbon packed in a tea bag is put in water and the foodstuff is heated therein. This heat treatment is carried out recommendably at 60 to 100 deg.C for 2 to 30min.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a retort food product which effectively prevents retort odor, browning and the like.

[0002]

2. Description of the Related Art Conventionally, when food materials such as vegetables and meat are retort-treated, adverse effects such as retort odor and browning occur. In order to solve these problems, there is a method of adding alum during the retort treatment, and its effect is also recognized.

Based on these circumstances, the present inventors have conducted a study on a method for solving the above-mentioned problems caused by the retort treatment without using an additive such as alum as much as possible.

As a result, before the food material such as vegetables and meat is retort-treated, the food material is heat-treated in the presence of water in advance, and the water and the activated carbon are brought into contact with each other. We have found that the problems can be effectively resolved.

[0005]

DISCLOSURE OF THE INVENTION The present invention uses the additives as much as possible to solve the problems caused by subjecting various food materials to retort treatment, that is, the problems of the astringent taste and the stuffy smell peculiar to retort foods. It is an object of the present invention to provide a method for producing a retort food product, which effectively prevents turbidity and discoloration of liquid parts such as soups without causing turbidity.

[0006]

The feature of the present invention is that when various food materials such as vegetables and meat are heat-treated in the presence of water, after the heat treatment is performed while bringing the water into contact with activated carbon. The point is that the retort treatment is performed by a conventional method.

The method of the present invention can be applied to food materials to be retorted and various foods using them. For example, Chinese cabbage, carrot, radish,
Vegetables such as green onions and bamboo shoots, sweet potatoes, potatoes such as potatoes, meats such as beef, pork and chicken, mushrooms such as shiitake mushrooms, shimeji mushrooms, etc. Examples thereof include soups such as corn soup, consommé soup, vegetable soup, and Chinese soup, and various foods such as beef bowls, Chinese rice bowls, and rice bowls such as oyakodon.

First, in the present invention, various food materials are preliminarily heat-treated in the presence of water. This is mainly for improving the adsorption efficiency of activated carbon described later, but some of the substances that cause retort odors and stuffy odors that occur when retort treatment is performed, as well as browning, etc. It is also effective for removing it from food materials. Further, at this time, depending on the type of food material, it may also be combined with cooking and removal of scum.

The conditions for the heat treatment in the presence of water are:
Although it varies depending on the amount of activated carbon used, the type of food material, and the like, which will be described later, conditions of 60 to 100 ° C. for 2 minutes or more, preferably 2 to 30 minutes can be exemplified.
When the heating temperature is low, a long time treatment is required to achieve the effect of the present invention, not only the workability is deteriorated, but also a phenomenon of spoilage occurs depending on the food material.

In the heat treatment in the presence of water, various seasonings may be added if necessary, but some flavor substances may be adsorbed on the activated carbon and the flavor may be deteriorated. Yes, it is necessary to take this into consideration.

The method of the present invention is characterized in that the heat treatment is carried out while bringing the water into contact with activated carbon. That is, by causing the activated carbon to adsorb unnecessary substances extracted from the food material during the heat treatment, it is possible to effectively prevent the occurrence of problems due to the retort treatment in the subsequent process.

Therefore, the amount of the activated carbon used is not particularly limited, and the larger the amount used, the more prominent the effect of the present invention. Examples of the method of bringing the water into contact with the activated carbon include a method of allowing the activated carbon to coexist in the water and a method of circulating the water in the activated carbon layer.

As a method of coexisting activated carbon in water,
There is a method of adding activated carbon to water as it is and heat-treating it in that state, or a method of filling activated carbon into a tea bag and putting it in water to heat-treat, but the former method removes activated carbon after heat treatment. Therefore, the latter method is preferable in terms of efficiency.

As a method of circulating water in the activated carbon layer, a heat treatment tank for heating the food material and an activated carbon tank filled with layered activated carbon are separately provided, and the heat treatment tank and the activated carbon tank are connected through a pipe. Then, a method of circulating water between the heat treatment tank and the activated carbon tank can be exemplified.

The food material heat-treated by the above method is separated from water and subjected to retort treatment. In the retort treatment, the food material is directly filled and sealed in the retort pouch, or the retort pouch is filled and sealed together with other food materials, or is filled and sealed together with various seasoning liquids. The point is that those skilled in the art may appropriately carry out the method according to the form of the final product.

The retort treatment conditions may be appropriately determined by those skilled in the art, and may be 2 to 3 at 120 to 140 ° C.
The condition of 0 minutes can be exemplified. In carrying out the present invention, additives such as alum may be used without any problem.

Comparative Experimental Example (Product of the Invention) 1 part by weight of ingredients was added to 3 parts by weight of treated water at 95 ° C. containing 2% by weight of activated carbon (containing tea bag).
After boiling for 10 minutes, the ingredients were taken out and cooled with running water at about 20 ° C. for 10 minutes. After that, water was drained, 50 g of ingredients and 200 g of fresh water were filled and sealed in a retort pouch, heated at 1.5 kg / cm ² , 121 ° C. for about 30 minutes, and cooled to room temperature.

(Comparative product) All the products were treated in the same manner as the product of the present invention except that activated carbon was not used. Thus, the obtained product of the present invention and the comparative product were sensory-evaluated for acrid taste, browning odor, browning degree of broth, turbidity of broth, and browning degree of ingredients. The results are shown in Table 1. In Table 1, the evaluation criteria are as follows:-: almost unknown, +: understood, ++: clearly understood.

Table 1 Ingredients Muki shrimp Beef Chinese cabbage Inventive product Comparative product Inventive product Comparative product Inventive product Comparative product Egg taste − − − − − ++ Browning odor − + − + − ++ Degree of browning of broth − − − + − + Degree of turbidity of broth − ＋ − ＋ − ＋ Degree of browning of ingredients − ＋ − − − ++

[0020]

[Example 1] Chinese cabbage, radish, carrot, bamboo shoot, taro,
After cutting each konjac into bite-sized pieces, put each ingredient separately in treated water containing 2% by weight of activated carbon (with tea bag) at a weight ratio of 1: 3, and heat-treat under each condition did. Chinese cabbage: 95 ° C, 3 minutes, radish: 80 ° C, 5 minutes, carrot: 95 ° C, 5 minutes,
Bamboo shoot: 95 ° C, 3 minutes, taro: 65 ° C, 30 minutes, konjac: 95 ° C, 10 minutes. Then, each ingredient was taken out and cooled with running water at about 20 ° C. for 10 minutes. After that, drainage is done, Chinese cabbage 30g, radish 40g, carrot 10g, bamboo shoot 9g, taro 30g, konjac 30
Fill and seal a retort pouch with 151 g of soy sauce flavored soup with bonito dashi, 121 ° C, 30
A retort treatment was applied for a minute to obtain a vegetable soup. Therefore, the obtained vegetable soup was very good with almost no astringency, browning odor, browning of broth, turbidity of broth and browning of ingredients due to retort treatment.

[0021]

Example 2 Frozen beef (25 mm die) was thawed, then put in treated water containing 2% by weight of activated carbon (containing tea bag) at a weight ratio of 1: 3, and heat-treated in a fine boiling state for 10 minutes. Then, the beef was taken out and cooled with running water at about 20 ° C. for 10 minutes. Separately, potatoes, carrots, cabbage and small onions cut into bite-sized pieces were separately put in treated water containing 2% by weight of activated carbon (with tea bag) at a weight ratio of 1: 3, and Heat treatment was performed under the conditions. Potato: 65 ° C, 30 minutes, carrot: 95 °
C, 5 minutes, cabbage: 65 ° C, 30 minutes, small onion:
65 ° C, 30 minutes. After that, it is drained, and the above-mentioned beef 20g, potato 50g, carrot 30g, cabbage 4
0, Kodama onion 20g, further green beans 10g together with consommé soup 100g, filled and sealed in a retort pouch,
A retort treatment was performed at 121 ° C. for 30 minutes to obtain a potoff. Therefore, the obtained potofu was very good with almost no astringency, browning odor, browning of broth, turbidity of broth and browning of ingredients due to retort treatment.

[0022]

EFFECTS OF THE INVENTION According to the method of the present invention, an extremely good retort food can be obtained which has almost no astringency, browning odor, browning of broth, turbidity of broth and browning of ingredients due to retort treatment. In addition, it is not necessary to intentionally use additives such as alum to obtain such effects.

Claims (3)

[Claims] 1. When heat-treating food materials such as vegetables and meat in the presence of water, the heat treatment is carried out while bringing the water into contact with activated carbon, and then the retort treatment is carried out by a conventional method. Retort food manufacturing method. 2. The method of producing a retort food product according to claim 1, wherein water and activated carbon are allowed to coexist during the heat treatment. 3. The method for producing a retort food product according to claim 1, wherein the heat treatment is performed while circulating water in the activated carbon layer.