JPH0655114B2 - Food cooking container and storage container, and food cooking method and storage method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a food cooking container and a storage container, and a food cooking method and a storage method using the cooking container and the storage container.

(Prior Art) Conventionally, a so-called vacuum cooking method in which food is vacuum-packaged in a container made of a special film having heat and cold resistance and then heated and cooked as it is, and what is vacuum cooked in this way There are known preservation methods such as freezing or refrigerating as it is.

(Problems to be Solved by the Invention) This conventional vacuum cooking method or a method of storing vacuum-cooked food as it is by freezing or refrigerating is stored and cooked and preserved without losing the freshness, flavor, taste and aroma of food. However, when heating or sterilizing by heating, there is no choice but to use the method of boiling water to prevent heating and uneven heating. There was a problem that it was not suitable for cooking and storing.

Further, the above-mentioned vacuum cooked food and fresh food are usually stored for a short period of time of about 5 days, and it is necessary to use a refrigerating car in a frozen state when transporting them. there were.

An object of the present invention is to retain the advantages of the above-mentioned vacuum cooking method, and to cook without causing damage to the container or uneven heating even if steam that can be processed in large quantities without using hot water is used. The purpose is to provide a food cooking container and cooking method.

The next object of the present invention is food that can be stored for a longer period than conventional ones without causing so-called freezing and burning during freezing, and can be transported without using a refrigerating car. The storage container and storage method are provided.

(Means for Solving the Problem) In order to achieve the above-mentioned object, the present invention provides a cooking container for food, a first container having heat-resistant cold resistance, air-tightness, and water-tightness obtained by vacuum-packing the food. The heat- and cold-resistant second container obtained by vacuum-packing the first container together with the heat-conductive liquid.

Further, according to the present invention, the heat conductive liquid used for the cooking container of this food is composed of water, ionic water, saline or acetic acid aqueous solution.

Further, the present invention relates to a first container having heat and cold resistance, airtightness, and watertightness in which a food storage container is vacuum-packed with food, and a second container having heat resistance obtained by vacuum-packing the first container. And a cooling medium filled between the second container and the first container by wrapping and filling the first container.

Further, according to the present invention, the cooling medium used in this storage container is constituted by water, ion water, or ice such as saline.

Further, the present invention, when cooking food, vacuum-packs the food to be cooked in a first container having heat resistance, cold resistance, airtightness, and watertightness, and then, the first container together with a heat conductive liquid. Similarly, it is stored in a second container having heat resistance and cold resistance, vacuum packed, and heated at an appropriate temperature.

Further, according to the present invention, in the heating treatment, the heat conductive liquid is composed of water, ionic water and saline.

Further, in the present invention, when preserving food, the food to be preserved is vacuum-packaged in a first container having heat and cold resistance, airtightness, and watertightness, and then the first container is heat-conductive liquid. In addition, the heat-conductive liquid is used as a cooling medium by being housed in a heat-resistant second container and vacuum-packed, and then sterilized by heating, followed by rapid cooling and freezing.

Further, according to the present invention, the cooling medium is composed of ice of water, ionic water, saline or acetic acid aqueous solution.

(Operation) The cooking container configured as described above is easy to carry and handle, and the thermally conductive liquid serves as a cushioning material even if it is handled roughly, so that the food in the first container is not damaged. .

Further, since the heating of the food is performed through the heat conductive liquid filled between the first container and the second container, even when only a part of the second container is heated or heated. That is, the temperature of the heat conductive liquid becomes constant and the food in the first container is uniformly heated.

Furthermore, since the thermally conductive liquid presses the first container from the outside during heating, there is no fear that the first container will be destroyed even if it is heated by steam using a steam pot instead of boiling.

Further, even when it is used as a storage container, it is easy to carry and handle, and even if it is handled somewhat violently, the cooling medium serves as a cushioning material, so there is no risk of food damage.

Furthermore, in the case of transportation, even if a refrigerating car is not used, the temperature of the food in the first container does not rise rapidly due to the cooling medium filled between the first container and the second container.

Next, even when heat treatment is performed for storage, the food contained in the first container is uniformly heated through the heat conductive liquid, so there is no uneven heating that hinders long-term storage. In addition, even if heated by steam, the first container does not burst during heating as described above.

Further, even if the outside of the storage container is frozen to, for example, minus several tens of degrees, the food covered with the cooling medium via the first container is cooled only at an ice temperature of 0 ° C to -5 ° C at most. Since it does not occur, so-called freeze-burn does not occur.

(Example) FIG. 1 shows a cooking container according to the present invention, where 1 has heat and cold resistance, airtightness, and watertightness and is chemically stable, for example, polyethylene phthalate, unstretched nylon, unstretched polypropylene. It is a first container made of a multi-layered body formed by stacking films such as the above, and is flexible and has a bag shape. This first container has a length and width of 18 when it is flattened.
The size is about cm × 11 cm, and 500 g of roast beef 2 is vacuum-packaged inside. This vacuum packaging machine has a nozzle system and a chamber system depending on the deaeration system, but it is preferable that the vacuum packaging machine is equipped with a W sealer that can completely deaerate the material without losing its shape.

Reference numeral 3 denotes a second container having heat and cold resistance, and the material thereof is preferably the same as that of the first container. The second container 3 also has a flexible bag shape, and when it is flat, the size is 23 cm × 14 cm in each length and width,
A heat-conducting liquid 4 such as fresh water is filled in the inside together with the first container 1 in an amount of 1200 cc, and is also vacuum-packed.

Now, a plurality of cooking vessels configured as described above are placed in a steam pot (not shown) and heated at a temperature of 70 ° C. for 40 minutes.
Then, the steam first heats the heat conductive liquid 4, and the center temperature of the roast beef 2 in the first container 1 is 7 through the heated heat conductive liquid 4 while making the temperature uniform.
It was heated to the same temperature of 0 ° C. This temperature distribution was confirmed by a needle-shaped thermometer inserted into each part of the roast beef 2, and it was possible to uniformly heat the roast beef 2 without moving the cooking container.

When the material is meat, the heating temperature is 62 ° C, the protein coagulation onset temperature, and when it exceeds 68 ° C, the water splitting action starts, and the taste goes out with the juice, reducing the taste and taste of the material. Deterioration will occur, 53 ℃ to 10 ℃
It is necessary to consider that it is a temperature zone where the activities of bacteria are all active, so in the case of something like roast beef, the core temperature of the material is 5
The heating region between 5 ° C and 62 ° C will be arbitrarily selected according to the taste of each person. On the other hand, when simmering meat, it is necessary to arbitrarily select a temperature range having a central temperature of 62 ° C. to 68 ° C. according to the taste of each person.

When the material is vegetables or fruits, the main component is starch, glucose, cellulose, pectin, etc., and therefore a heating region of 90 ° C. to 95 ° C. is selected in order to decompose cellulose.

As described above, the one cooked using the steam cooker has all the advantages of the conventional vacuum cooking method, and even if it does not rely on the conventional hot water bath, the cooking container can be moved in the hot water pot. It is possible to obtain roast beef without uneven heating in a short time without any trouble.

Next, the thus cooked food can be used by opening the cooking container as it is, but generally it is better to cool meat once it tastes better and the growth of bacteria can be suppressed, so the cooking container Each was cooled. In order to prevent the growth of bacteria during this cooling time, it is necessary to lower the centering temperature of the material once to 10 ° C. within 2 hours after the completion of the heating process.
If the cooling temperature is not rapid, the finished taste will be better. Then, after that, the container was cooled so that the center temperature of the material became an ice temperature state of 0 ° C to 3 ° C.

Then, the heat-conducting liquid 4 filled between the first container 1 and the second container 3 freezes and becomes the cooling medium 5, and thus the storage container remains as it is.

Bacteria are roughly divided into aerobic bacteria and anaerobic bacteria,
Typical examples of the former are Escherichia coli, intestinal vibrio, vine, vine, salmonella, etc. These bacteria can be sterilized by heating at 53 ° C or higher. Representative anaerobic bacteria are Clostridium botulinum and Clostridium perfringens, which are the bacteria that require the most attention in the vacuum cooking method of cooking in a vacuum state by low-temperature heating. Therefore, it is necessary to cool the material once heated to 10 ° C or less within 2 hours. This will prevent the growth of anaerobic bacteria.

Next, in the storage process, for example, the outside of the storage container is
Even if it is cooled to 30 ° C., the roast beef 2 contained in the first container 1 is cooled to about −5 ° C. at most, so that so-called freezing and burning can be prevented.

Then, the product thus frozen and preserved was taken out after 6 months, thawed and then reheated to be eaten, and the freshness, flavor, taste, aroma and the like were left as they were, and it was possible to eat deliciously. .

Next, when ionized water is used as the heat conductive liquid, and as a cooling medium, the material in the first container can be heated more uniformly during heating, and the cooling medium can be heated during cooling. The material in the first container could be kept in an ice temperature state of 0 ° C to 4 ° C while being iced at -5 ° C.

This ionized water can be added to saline solution such as water or seawater, and acetic acid aqueous solution at 4 to
It is obtained by irradiating far infrared rays in the specific wavelength region of 14 cumylons in the room temperature region, and water molecules are activated by absorbing the far infrared rays in the specific wavelength region, and the hydrogen ion concentration increases from around 7 to 8 and 3. Increases to weakly alkaline ionized water.

Next, the frozen storage container was transported as described above,
In the case of short-distance transportation, even if the storage container is placed in a bucket as it is and transported, the temperature inside the first container 1 does not rise while the cooling medium 5 is thawed, so the inside roast beef 2 can be used for a long time. It was not altered or damaged.

In the above embodiments, the case where only the roast beef is cooked has been described, but it goes without saying that the so-called vacuum cooking method can be applied to various processed foods.

Next, the following is an example of the case where other foods were heat-treated mainly for the purpose of vacuum cooking and storage.

(1) Prepare 150 g of poultry, store it in a first container of 16 cm x 10 cm and vacuum package it, and then put this first container together with 800 cc of ionized water in a second container of 26 cm x 20 cm. It was put in a container and similarly vacuum-packed. The thus-obtained product was placed in a steam oven and heated so that the center temperature of the poultry meat became 66 ° C. for 40 to 90 minutes, taken out, cooled, and then frozen.

(2) Prepare a 200g steak, which is 20cm x 7cm.
After being placed in the first container of No. 1 and vacuum-packaged, the first container was put together with 500 cc of ionized water into a second container of 30 cm × 17 cm in length and width and vacuum-packed in the same manner. The thus-prepared product was placed in a steam oven and heated for 25 minutes so that the center temperature of the steak became 60 ° C., taken out, cooled, and then frozen.

(3) Prepare a mass of 150 g, put it in a first container of 20 cm x 10 cm and vacuum package it, and then put this first container together with 500 cc of seawater in a second container of 35 cm x 20 cm. And vacuum packaged as well. The thus treated product was placed in a steam oven and heated for 20 minutes so that the center temperature of the mass became 68 ° C., taken out, cooled, and then frozen.

(4) Prepare 200 g of asparagus, put it in a first container, and vacuum-pack it.
It was put in a second container together with cc and vacuum packed in the same manner. Then, it was put in a steam oven at 90 ° C., left for 35 minutes, taken out, cooled, and then frozen.

When all the foods preserved as described above were taken out and thawed after 6 months, no frozen scorch or damage was observed, and the meat could be reheated and eaten deliciously. Further, although the frozen product was transported in this way, in the case of short-distance transportation, even if it is transported in a bucket as it is, the temperature inside the first container 1 does not rise while the cooling medium 5 is thawed. Roast beef 2 inside did not deteriorate or be damaged for a long time.

Also, tuna troats and raw meat were double packed as described above and stored frozen at -20 ° C without heat 6
Even after the lapse of months, the freshness could be maintained without causing freezing.

(Effects of the Invention) Since the present invention is configured as described above, the following effects can be obtained.

When the food packaged in the first container is heated for cooking or for storage, even if only a part of the second container is heated, heat conduction Since the ionic liquid is heated uniformly and heats the entire first container,
So-called heating or unevenness does not occur in food.

Therefore, according to the present invention, while maintaining the advantages of the conventional vacuum cooking or storage method as it is, it is necessary to add the time-consuming method of treating each one by a method such as boiling water as in the conventional method. Even if it is not heat-treated, a large amount can be processed using a steam pot or the like, and the first container will not be damaged during heating.

In addition, since the present invention does not cause uneven heating, the food is uniformly heated, so that it can endure long-term storage.

Even when the food is cooled for storage, since the food is cooled through the cooling medium, the temperature does not become too low, so that the freshness can be maintained.

Even in the case of transportation, it takes a long time until the cooling medium is completely thawed, so that it can be transported without using a refrigerating vehicle and the transportation cost can be reduced.

[Brief description of drawings]

The drawings show one embodiment of the present invention. FIG. 1 is a sectional view of a cooking container, and FIG. 2 is a sectional view of a storage container. 1 ... First container, 2 ... Food 3 ... Second container, 4 ... Heat transfer liquid 5 ... Cooling medium

Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI Technical display location A23B 7/00 9281-4B 7/005 A23L 3/00 101 A B65D 81/20 D 9028-3E 81/34 R 7501-3E 9281-4B A23B 7/00 101

Claims (8)

[Claims] 1. Heat and cold resistance, airtightness, and vacuum packaging of food
And a water-tight first container, and a heat-resistant second container obtained by vacuum-packing the first container together with a heat conductive liquid, a food cooking container. 2. The cooking container for food according to claim 1, wherein the heat conductive liquid is water, ionic water, an aqueous acetic acid solution or saline. 3. Heat and cold resistance, airtightness, and vacuum packaging of food in a vacuum.
And a water-tight first container, a heat-resistant second container obtained by vacuum-packing the first container, and the first container between the second container and the first container. A storage container for food, characterized in that it comprises a cooling medium that surrounds and is filled with. 4. The food storage container according to claim 3, wherein the cooling medium is ice such as water, ionized water, or salt water. 5. The food to be cooked is vacuum packaged in a heat- and cold-resistant, air-tight, and water-tight first container, and then the first container together with a thermally conductive liquid is a second heat-resistant container. A cooking method characterized in that it is housed in a container, vacuum-packed, and heated at an appropriate temperature. 6. The method for cooking food according to claim 5, wherein the thermally conductive liquid is water, ionic water, an aqueous acetic acid solution, or saline. 7. A food to be preserved is vacuum-packaged in a first container having heat, cold resistance, airtightness, and watertightness, and then this first container together with a heat conductive liquid is provided in a second heat resistant container. A method for preserving food, characterized by using a heat-conductive liquid as a cooling medium by storing it in a container, vacuum-packing it, heating and sterilizing it, then cooling and freezing it. 8. The method for cooking food according to claim 7, wherein the heat conductive liquid is water, ionic water, an aqueous acetic acid solution or saline.