JPH08242828A - Production of cooked food preservable at normal temperature - Google Patents

Abstract

PURPOSE: To obtain a cooked food preservable at normal temperature, packed/ packaged with the solid material crumbling and deterioration prevented while retaining in a sound state both the form and taste inherent in the materials. CONSTITUTION: This cooked food both distributable and preservable at normal temperatures is such that plural kinds of solid materials stand packed/packaged with their inherent forms left intact. To obtain this food, the respective materials are made virtually sterile by subjecting them cut to each specified form to crooking sterilization under conditions according to the corresponding respective size and properties thereof; the resultant respective materials are combined with one another and then packed and sealed in a heat-resistant pressure pouch or vessel; and the resultant material mixture thus packed and sealed, in a state as it is, is sterilized under relatively mitigated heat load conditions, thus obtaining the objective cooked food with both the materials' forms and tastes retained in a sound state.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing food, and more particularly to a method for producing a cooked food which can be distributed at room temperature and which is prepared by filling and packaging a plurality of types of solid materials while maintaining the solid form. It is a thing.

[0002]

2. Description of the Related Art Cooked foods such as retort foods have become the most popular form of food in recent years, and since they can be distributed at room temperature and are easy to handle, curry sauce is used. At the beginning, it is being developed for multiple purposes. As a characteristic of retort foods, there are many products in a mixed state of liquid and solid containing a large amount of solid materials, and in particular, the size of solid materials has recently been increasing, and products that meet people's tastes have been developed.

[0003] A general method for producing a retort pouch food is to blanching raw vegetables, meat and the like (weighing the raw material with hot water), weigh them, and fill the retort pouch separately with the properly prepared seasoning liquid, After degassing and hermetically packaging, the product is subjected to pressure heat sterilization (retort sterilization) at 120 ° C. for 4 minutes (F ₀ value of about 3.1) or more. The core of the product, if it contains solids, should be measured at the temperature of the center, in which case the conditions for retort sterilization become severe as the size of the solids increases, and therefore the conventional method In retort foods due to, there are often problems such as browning of products and collapse of solids,
This resulted in a reduction in product quality and yield.

On the other hand, for liquid foods and beverages, so-called aseptic filling packaging has been put into practical use, in which contents that have been sufficiently sterilized by plate sterilization and the like are filled and sealed in an aseptic environment, and sterilization conditions can be relaxed. However, the present situation is that a satisfactory method has not yet been established for foods containing a solid material while maintaining the solid form.

Therefore, the present invention can prevent the solid material from being boiled down and denatured, and can be stored and stored at room temperature while being filled and packaged while maintaining both the original form and taste of the material in good condition. It is intended to provide cooked food.

[0006]

SUMMARY OF THE INVENTION In order to solve the above problems, the present inventor compared a conventional cooked food product with a food product containing a solid substance that could not be produced by conventional aseptic filling packaging. As a result of diligent research into methods for obtaining cooked foods that have been filled and packaged while minimizing the deterioration caused by heating and maintaining the solid form of the material and the natural taste of the material to the maximum, If each material is subjected to cooking sterilization according to the contamination status of each material, and then combined and filled in an aseptic environment, the rigorous pressure heat sterilization required for conventional retort sterilization is necessary. The present inventors have found that it is not the case and completed the present invention.

That is, the method for producing a cooked food according to the present invention is a method for producing a cooked food that can be distributed at room temperature and is prepared by filling and packaging a plurality of types of solid materials while maintaining the solid form. , A plurality of types of raw materials that have been cut into a predetermined form are subjected to cooking and sterilization in advance according to the conditions according to the size and properties of each raw material, thereby making each raw material substantially sterile. Then, the materials cooked and sterilized in this way are combined and filled in a heat-resistant / pressure-resistant pouch or container, and then sealed, and then the heat-resistant / pressure-resistant pouch or container is filled with the material mixture thus filled. By performing sterilization under low heat load under relatively relaxed heat load condition in the as-filled state, filling and packaging can be performed while maintaining both the form and taste of the material in good condition. To obtain a cooked food which is Te is characterized in. DETAILED DESCRIPTION OF THE INVENTION The present invention will be described in detail in the order of processing.

The food product to which the present invention is applied can be applied to all food products that have been conventionally subjected to retort processing, and is particularly suitable for a product in a mixed state of a solid material and a liquid material.

As for the solid material, the material that has been retorted once is used, or the material is cooked and sterilized according to the contamination status of each material in advance by cooking with a high-temperature pressurizing pot or other processing method. , Each material is cooked and sterilized according to the conditions according to the size and properties of the material. The cooking sterilization in the present invention includes all the cooking processing accompanied by the sterilization treatment performed for each material in this way.

Further, in the present invention, blanching (extracting treatment using hot water) can be performed prior to the cooking sterilization or at the same time as the cooking sterilization.

As an index of contamination of each material, heat-resistant spores are used, and sterilization conditions are determined according to the size of the solid material. For liquids as well, perform necessary and sufficient sterilization such as plate sterilization. The sterilization method is not particularly limited, but caution is required because even foodstuffs that can be stored at room temperature are not completely microbiologically sterile.

Generally, the above-mentioned cooking and sterilization can be carried out under the conditions depending on the size and properties of the material, depending on the contamination status of each material.

For example, when producing curry foods, curry roux requires heat sterilization of about F ₀ = 4 because spices containing a relatively large amount of heat-resistant bacteria are used, but in the case of potato, heat-resistant bacteria are used. Most of the potatoes peeled from the soil are on the outer surface of the soil, and therefore the peeled potatoes do not require the above-mentioned severe heating conditions.

As described above, prior to mixing and filling of the materials, it has not been conventionally performed to sterilize each material by cooking and sterilizing each material. According to the inventor's knowledge, the heat load condition of the heat and pressure sterilization after filling and sealing can be significantly reduced by performing the sterilization according to the condition of each material in the initial stage of manufacturing (heat The history can be reduced as much as possible), which is conventionally required, for example, 120 ° C. × 4 minutes to the center of the solid material (F ₀ value 3.
1) The above heating is no longer necessary, which prevents the solid material from boiling down or denaturing (including browning of the material and generation of so-called retort odor), and maintains both the original form and taste of the material in good condition. It is possible to manufacture a cooked food that is filled and packaged while holding it.

In the present invention, the materials cooked and sterilized as described above are combined according to a recipe to obtain heat resistance and heat resistance.
Fill and seal a pressure resistant pouch or container.

The method of mixing, filling and sealing the materials is not particularly limited and may be carried out according to a conventional method. However, in order to prevent the secondary contamination of the materials, the combination, mixing and filling of the materials are performed. It is desirable to carry out in a sterile environment as much as possible. Further, it is preferable to select and control the subsequent pressurizing and heating conditions (low heat load sterilization conditions) according to the sterility of the filling step. Also,
The sealing method is not particularly limited, and a conventionally known method can be adopted according to a conventional method. In addition to deaeration packaging, an inert gas replacement method such as nitrogen gas replacement can be used. is there.

Next, the raw material mixture thus filled is subjected to pressure heat sterilization under a relatively low heat load condition in a state where it is still filled in the heat resistant and pressure resistant pouch. The low heat load sterilization in the present invention means pressure heat sterilization carried out under conditions milder than those of the retort sterilization which has been unavoidable conventionally. The low heat load sterilization condition in this case means a low load condition such that boiling or denaturation of the solid material does not substantially occur. Specifically, the F ₀ value is 0.2 to 3. It is preferable to carry out under the condition of the range of 1, and more preferably, the F ₀ value is in the range of 0.5 to 2.0.

A conventional retort sterilizer can be used for the sterilization under pressure and heat, but in the method of the present invention, it is sufficient to achieve sterilization of a small amount of contaminating bacteria at the time of filling. Sterilization with an F ₀ value of 3.1 (corresponding to 120 ° C. × 4 minutes), which is the standard for ordinary retort sterilization, is not necessary. Therefore, in the present invention, depending on the sterility of the filling, it is possible to appropriately select and perform heating within the range of heating conditions of 120 ° C. and less than 4 minutes, which are conventionally required. In a normal case, for example, it is possible to selectively use 120 ° C. for less than 4 minutes, or 120 ° C. for 1 minute or less.

The above-mentioned F ₀ value is a sterilization condition defined for maintaining the quality of retort foods, and is represented by the following formula:

[0020]

[Equation 1] (However, F = heating time (minutes) at the reference temperature, t =
Time (minutes), T = temperature of food, Tr = reference temperature, Z = heat resistance value of microorganism (based on heat resistance of Clostridium botulinum spore), and Tr = 250 ° F. Z = 1
It means that the F value derived by the case of 8 ° F. is particularly defined as the F ₀ value.

The pressurizing condition in the above-mentioned low heat load sterilization may be arbitrarily controlled within a range in which the pouch or container is not broken or deformed.

As described above, according to the knowledge of the present inventor, performing sterilization according to the condition of each material in the initial stage of production is extremely efficient in enhancing the sterilization effect, and further, in the initial stage of production. It has been found that the heat sterilization in (1) can be performed under the minimum necessary and sufficient sterilization conditions for each material, so that deterioration of the material due to heating can be minimized. Further, the present inventor, in particular, the boiling and denaturation of the solid material is caused by the heat history in the final stage of production, and therefore, the cooking sterilization in the initial stage of production and the reduction of the thermal history in the final stage of production are performed. It was discovered that by combining them, it is possible to obtain a cooked food product that can be stored at room temperature while maintaining both the form and taste of the solid material in a good state.

[0023]

Example 1 (Production of curry) Potato, carrot, onion, meat and curry roux were used as materials, and the filling amount per bag was as shown in the table below.

30 g potato (weight of raw material: 4-6 g) Carrot 15 g (weight of raw material: 1-3 g) Onion 10 g (weight of raw material: 0.5-2 g) Meat 25 g (weight of raw material: 3) to 5 g) curry roux 140g solids cut into a predetermined size for each material, performed as pressure heating sterilization to be F ₀ = 4 for each material, also an expression of scraping the sterilizer F ₀ = It was filled and sealed under aseptic conditions with a curry roux sterilized to be 4.

After sealing, low heat load sterilization was performed so that F ₀ = 1 at the curry roux portion. Example 2 (Production of meat potato) Potato, onion, carrot, meat and seasoning liquid were used as materials, and the filling amount per bag was as shown in the table below.

40 g of potatoes (weight of material pieces: 6 to 8 g) Ginseng 20 g (weight of material pieces: 1 to 3 g) Onion 20 g (weight of material pieces: 0.5 to 2 g) Bulk meat 50 g (weight of material pieces: 2 ~ 6g) Seasoning liquid 130g Potatoes, carrots and onions should be fresh, peeled in a clean environment, and then cut to a predetermined size.
The meat was blanched at 0 ° C for 10 minutes, the meat was similarly cut into a predetermined size, and blanched at 90 ° C for 10 minutes. The seasoning liquid is heated in a pressure heating pot so that F ₀ = 4, and each is filled and sealed in an aseptic environment.
At the center of the potato, low heat load sterilization was performed for cooking so that F ₀ = 2.5, and a cooked food was obtained. Example 3 (Production of Torimama rice broth) Carrots, bamboo shoots, shiitake mushrooms, shimeji mushrooms, poultry meat, konjac, and fried tofu were weighed in a cup (weight of each material: 0.5 to 3).
g), sterilization under pressure (cooking sterilization), F ₀ = 4 in the central part of the poultry, and similarly, filling and sealing under aseptic conditions together with the sterilized seasoning liquid of F ₀ = 4, and then 110 ° C. Low temperature heat sterilization of F ₀ = 1 was performed in the product center (liquid part) at the temperature of. Comparative Example 1 As a production example corresponding to Example 1, the same composition as in Example 1 was used to fill each material without cooking sterilization, and after filling and sealing, low heat load sterilization of F ₀ = 4 at the center of the potato was performed. went. Comparative Example 2 As a production example corresponding to Example 2, the same composition as in Example 2 was filled and cooked and sterilized so that F ₀ = 4 at the center of the potato. Comparative Example 3 As a production example corresponding to Example 3, the same composition as in Example 3 was filled without sterilization, and after filling and sealing, 1
Heat sterilization was performed at 20 ° C. so that F ₀ = 6 in the central part (liquid part) of the product. Comparative Example 4 As a production example corresponding to Example 3, the same composition as in Example 3 was filled without sterilization, and after filling and sealing, 1
Heat sterilization was performed at 10 ° C. so that F ₀ = 6 at the liquid center.

The following table shows the conditions for low heat load sterilization after hermetically filling and the state of the contents after this low heat load sterilization in each production example. In each of the above-mentioned Examples and Comparative Examples, a laminated pouch having a PET / A1 / CPP structure was used and degassed and packaged.

Heating conditions Contents state Example 1 120 ° C. × 15 minutes Solid contents did not collapse and was good, no retort odor Example 2 120 ° C. × 19 minutes Solid contents did not collapse, good, no retort odor Implemented Example 3 110 ° C. × 18 minutes Boiled solid content, little browning and good, no retort odor Comparative Example 1 120 ° C. × 24 minutes Especially, boiling of potatoes was remarkably browned and retort odor was present Comparative Example 2 120 ° C. × 28 minutes Especially the boiling of potatoes is remarkably browned and has a retort odor Comparative Example 3 120 ° C x 17 minutes Carrot is slightly boiled down, shimeji mushrooms are browned and there is a retort odor Comparative Example 4 110 ° C x 72 minutes Carrot boiled down , Browning, browning of shimeji mushrooms, burning odor, and the prepared foods obtained in Examples 1 to 22 above.
When the product was stored at a temperature of 90 ° C. for 90 days and inspected for quality, no abnormality or damage to the package was observed, the taste and flavor of the contents were in good condition, and no change was observed.

As described above, according to the method of the present invention, it can be seen that cooked food of good quality can be obtained by suppressing collapse and browning of the contents.

Claims (7)

[Claims] 1. A method for producing a cooked food that can be stored at room temperature and distributed by filling and packaging a plurality of types of solid materials while maintaining a solid form, and comprising a plurality of types cut into a predetermined form. For the material,
By subjecting each material to cooking and sterilization in accordance with the conditions according to the size and properties of the material, each material is made substantially sterile, and then each material thus cooked and sterilized is combined. Fill and seal the heat- and pressure-resistant pouch or container, and then, with respect to the raw material mixture filled in this way, with the heat- and pressure-resistant pouch or container being filled as it is, under relatively relaxed heat load conditions. A method for producing a cooked food, which comprises filling and packaging while maintaining both the form and taste of the material in a good state, which comprises sterilizing under low heat load. 2. The low heat load sterilization is performed with an F ₀ value of 0.2 to 3.
The method according to claim 1, which is carried out under the condition of the range of 1. Wherein the low thermal load sterilization, F ₀ value 0.5 to 2.
The method according to claim 1, which is carried out under conditions in the range of 0. 4. The method according to claim 1, wherein the blanching is performed prior to or simultaneously with the cooking sterilization. 5. The method according to claim 1, further comprising a liquid material in the filling / packaging. 6. The method according to claim 1, wherein the filling and packaging is performed by an inert gas replacement method. 7. The method according to claim 1, wherein the low heat load sterilization also serves as cooking and heating.