JPH08242825A - Retorting method for stew of potato with meat - Google Patents

Abstract

PURPOSE: To obtain a retort food for NIKUJAGA (stew of potato with meat) with slight palate decline and browning by mitigating heating condition to the utmost while suppressing potato crumbling to a minimum. CONSTITUTION: This retorting method for NIKUJAGA is made up of the following four consecutive processes: 1st process: materials for NIKUJAGA such as meat and vegetables including potatoes are cut into pieces of appropriate size and then boiled in hot water at >=80 deg.C for about 1 to 20min; 2nd process: at least meat among the boiled materials is combined with a liquid seasoning to infiltrate the meat with the taste of the seasoning; 3rd process: a gas-barrier heat-resistant bag or vessel is packed with the respective boiled materials followed by conducting a nitrogen gas substitution; and 4th process: two-stage sterilization comprising cook boiling at about 80-100 deg.C and subsequent direct retort sterilization at 120 deg.C for 4min equivalent or longer is conducted using a static or rotary pressure heat sterilizing machine.

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, and more particularly to a method for processing a meat potato with retort.

[0002]

[Background Art] [Problems to be Solved by the Invention] Retort foods are the most popular form of food in recent years, and because of their high storability and ease of handling, they can be used for various purposes including curry sauce. Has been. The side dish is an area that is drawing attention.

Optimum sterilization conditions can be obtained by deaeration packaging for retort foods containing a relatively large amount of liquid or for viscous foods, but vacuum packaging has been mainly used for foods that are solid and have a small amount of liquid components. However, there is a great demand for gas replacement packaging because it has problems such as poor appearance in vacuum packaging and difficulty in taking out contents. On the other hand, in general, retort foods have a lot of liquid and therefore have good heat transfer.However, when gas-exchange packaging is applied, the heating efficiency of the contents is significantly reduced, so excessive heating is required to achieve the standard sterilization state. Will be required. Further, there is a problem that cooked vegetables including potatoes are apt to be boiled down by heat treatment, and therefore, under the present circumstances, optimum conditions have not been obtained for retort processing of meat potatoes.

It is an object of the present invention to solve the above problems, and particularly to provide a retort food product for meat potatoes with less deterioration of taste and less browning, while suppressing the boiling of potatoes to a minimum and relaxing the heating conditions as much as possible. It is a thing.

[0005]

Means for Solving the Problems In order to achieve the above object, the method for retorting meat potatoes according to the present invention is a method for cutting potato meat containing potatoes, raw materials for meat potatoes such as meat into appropriate sizes, The first step is to boil these ingredients with hot water at 80 ° C. or higher for about 1 to 20 minutes, and at least the meat and seasoning liquid of the boiled materials are combined to impregnate the meat with the flavor of the seasoning liquid. Two steps, each material is filled in a gas barrier heat-resistant bag or container, and a third step of performing nitrogen gas replacement, and after cooking boil at about 80 ° C to 100 ° C, 120 ° C for 4 minutes in that state. The present invention is characterized in that a two-stage sterilization for performing retort sterilization under a considerably higher condition is performed by a processing process including a fourth step in which a static or rotary pressure heating sterilizer is used.

The present invention will be described below in detail based on the processing steps.

First, after cutting vegetables, meat, etc. necessary for potatoes and meat potatoes into a size suitable for processing, 80 ° C
Boil for about 1 to 20 minutes with the above hot water,
Inactivate enzymes, reduce microorganisms, and remove lye. There are no specific rules regarding the selection of materials other than potatoes. If it is less than 1 minute, the above effect cannot be obtained, and if it is heated for more than 20 minutes, potatoes are apt to be boiled down during retort, which is not preferable. Further, even if the temperature is lower than 80 ° C., the above-mentioned effect becomes difficult to obtain, which is not preferable.

The meat after boiling needs to be seasoned with a seasoning liquid, and if it is not dipped in the seasoning liquid, the meat will not be soaked in the taste after retort, which is not preferable.

Next, the potatoes and the meat potatoes necessary for vegetables and the meat soaked in the seasoning solution are weighed and filled. The bag to be packed is preferably a laminated packaging material having a gas barrier property in order to replace nitrogen. In addition, it is necessary to have heat resistance in order to carry out retort.
In addition, it is considered that a transparent wrapping material having visibility is required in some cases. For example, it is preferable to use a film having the following layer structure.

PET / Al / CPP PET / ON / Al / CPP PET / ON / CPP PET / Barrier Nylon (MX Nylon ^R ) / CPP PET / Alumina Deposition / ON / CPP However, details of the above materials are as follows: Is.

PET: Polyethylene terephthalate Al: Aluminum vapor deposition layer ON: Stretched nylon ^R MX Nylon ^R : Biaxially stretched polymethaxylylene adipamide CPP: Unstretched polypropylene In the present invention, the purpose of nitrogen substitution is by oxygen in the bag. Antioxidant of the product, which prevents browning of the product during cooking and storage. Also, unlike vacuum packaging, it has the advantages that it does not press the contents more than necessary and does not collapse, the contents are easy to take out, and the contents look delicious. The above-mentioned filling method, nitrogen substitution method and sealing method are not particularly limited and may be performed according to a conventional method, but in order to prevent secondary contamination of the material, these steps should be as sterile as possible. It is preferable to perform it in a different environment.

After that, heat sterilization is carried out at about 80 ° C.
After holding in the temperature range up to 100 ° C, retort sterilization is performed as it is under the condition of 120 ° C for 4 minutes or longer, so that browning or retort odor occurs when pressure heat sterilization is directly performed at 120 ° C. However, it is possible to perform optimal cooking and sterilization. Further, the retort treatment may be a static type, but it is more preferable to use low-speed rotary sterilization together, because the taste and heat history become uniform.

Further, the pressurizing condition in the retort sterilization can be arbitrarily controlled within a range in which the bag or container is not damaged or deformed.

[0014]

EXAMPLES The present invention will be described in more detail with reference to actual cooking examples. Example 1 The potatoes were peeled and budded, cut to a size of about 9 g, and blanched at 85 ° C. for 10 minutes. Similarly, carrots were cut into a predetermined size and blanched at 85 ° C. for 10 minutes, and onions and beef were cut into predetermined sizes and blanched at 85 ° C. for 2 minutes.

The boiled beef was dipped in a seasoning solution so that the taste could be evenly spread throughout the whole.

The mixing ratio of the seasoning liquid and each material per bag is as follows.

Potato 70 g Meat 20 g Onion 20 g Carrot 10 g Seasoning liquid 30 g Nitrogen substitution was performed using a Kashiwagi type vacuum packaging machine, oxygen concentration was 0.5% or less, packaging material was PET 12 from the outside.
μm, MX nylon 15 μm, CPP 60 μm, and a stand pouch with 130 × 180 mm and a bottom of 36 mm was used.

The retort treatment uses a hot water system at 100 ° C.
After heating for 10 minutes at 120 ° C., it was sterilized by heating under pressure for 15 minutes to set F ₀ = 6. Here, the F ₀ value is a sterilization condition defined for maintaining the quality of the retort food, and is represented by the following formula.

[0019]

[Equation 1] (However, F = heating time (minutes) at the reference temperature, t =
Time (minutes), T = food temperature, Tr = reference temperature, Z = microorganism heat resistance value (based on the heat resistance of Clostridium botulinum spores)), and Tr = 250 F °, Z = 1
It means that the F value derived by the case of 8 F ° is specifically defined as F ₀ . Comparative Example 1 Processing was performed in the same manner as in Example except that the cooked meat potato was filled in a bag. Comparative Example 2 Retort was carried out at 120 ° C. for 24 minutes, and F ₀ =
Processing was performed in the same manner as in the example except that the number was 5. Comparative Example 3 The material was processed in the same manner as in Example, except that the material was not replaced with nitrogen and was subjected to normal air-containing packaging. Vacuum packaging in the same formulation as in Comparative Example 4 Example, performed 17 minutes pressurizing and heating sterilization at 10 minutes after heating 120 ° C. at 100 ° C., F ₀
= 6. Comparative Example 5 After boiling each material, the same processing as in Example was carried out except that each material was filled in a bag without immersing the meat in the seasoning liquid.

The following table shows the appearance odor and the state of boiling down of each product.

Example: Good without browning, burning odor, and simmering Comparative Example 1 Boiling is particularly remarkable and potatoes are not in their original shape Comparative Example 2 Browning and burning odor are observed Comparative Example 3 Browning and burning odor are observed Comparative Example 4 Boiled-down which is considered to be caused during transportation and removal is observed. Comparative Example 5 Taste is not soaked in meat As is clear from the above results, according to the method for producing a retort food containing prepared potatoes according to the present invention, browning occurs. A good product with no burning odor or simmering can be obtained.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification number Reference number within the agency FI Technical display location A23L 3/10 A23L 3/10 (72) Inventor Kozo Mita 1-chome, Ichiya-Kagacho, Shinjuku-ku, Tokyo No. 1 Dai Nippon Printing Co., Ltd. (72) Inventor, Kiwa Okumura, 3-4 Kita 4 Nishi, Chuo-ku, Sapporo-shi, Hokkaido Inside Hokuren Agricultural Cooperative Association (72) Terumi Yasuda, Kita 4 Chuo-ku, Sapporo-shi, Hokkaido Josai 1-3 chome Hokuren Agricultural Cooperative Association

Claims (2)

[Claims] 1. A material for meat jaga such as vegetables and meat containing potatoes is cut into an appropriate size, and then these materials are mixed with 80
The first step of boiling for about 1 to 20 minutes with hot water of ℃ or more, the second step of soaking the taste of the seasoning liquid into the meat by combining at least the meat and seasoning liquid of the boiled material, each material In a gas barrier heat-resistant bag or container, and subjecting the gas to nitrogen gas substitution, and about 80 ° C to 100 ° C
After cooking boiled at
Characterized in that the second stage sterilization for performing retort sterilization under conditions of 4 ° C. or more for 4 minutes is performed by using a static or rotary pressure heating sterilizer for the fourth step.
Retort processing method for meat potatoes. 2. A retort food product for meat potatoes obtained by the retort processing method.