JPH09191851A - Production of dressing containing sea food capable of being preserved at normal temperature - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a dressing containing sea foods and other solid materials which are packed in a state of having both appearances such as a shape and color and a taste of each material. SOLUTION: This production of a dressing containing solid materials such as sea foods capable of being preserved at normal temperatures comprises sterilizing solid materials containing the sea foods at 125-145 deg.C for 30 seconds - 5 minutes to be equivalent to >= (120 deg.C for 4 minutes) with steam. The sterilized solid materials are filled and closed with the separately prepared dressing in gas barrier and heat resistant bags or vessels and heat treated at 100-135 deg.C to be equivalent to >= (120 deg.C for 4 minutes) in liquid parts. When the pH of the filled materials is 4 or more and less than 5.5, the heat treatment after packing can be carried out at the above temperature range to be equivalent to >= (85 deg.C for 30 minutes).

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 dressing, and more particularly to a method for producing a dressing containing seafood and solids that can be stored at room temperature.

[0002]

2. Description of the Related Art In recent years, dressing has become popular, and various kinds of dressings are commercially available. Regarding the distribution method, some are chilled distribution, but most of them are at room temperature by non-heat treatment or hot filling due to pH (pH) decrease, high salt differentiation due to concentration, etc. It is distributed.

However, even with regard to such products that are distributed at room temperature, demands for consumer products have become more demanding, resulting in neutralization of the pH of the dressing and reduction of salt content. Along with the progress, there is a growing demand for adding seafood and other ingredients (solids) to the dressing. Such products are usually subjected to retort treatment, but heating conditions become strict depending on the type and size of ingredients, resulting in a significant deterioration in the overall quality of the product, and a product with satisfactory taste is also obtained. The current situation is that there are none.

[0004]

In the above dressing containing ingredients, particularly when the ingredients include seafood, the seafood tends to contain a large amount of heat-resistant fungi, and the retort treatment is performed. In carrying out the procedure, it is uneasy under the usual sterilization condition of 120 ° C. for 4 minutes, and over sterilization is often performed for safety. In such cases, ingredients other than seafood,
The quality of the liquid is unavoidably sacrificed. The present invention has been made to solve such a problem, and an object of the present invention is to provide a dressing containing seafood and other ingredients (solid matter) that are allowed to flow at room temperature in dressing. It is to establish a method for producing a dressing that does not impair the appearance of the liquid and is excellent in taste.

[0005]

[Means for Solving the Problems] As a result of earnest research to solve the above problems, basically, each material is subjected to cooking and sterilization according to the contamination state of each material, Combined in an environment, filled in a bag or container, sealed,
After that, it is best to sterilize under the minimum necessary conditions, but even in dressings containing seafood and solids,
By cooking and sterilizing solid substances such as fish and shellfish that require severe sterilization conditions separately, filling this in a bag or container together with the dressing, sealing it, and then heat-treating the liquid part under the necessary conditions. The present invention has been completed by finding that sterilization that can be stored at room temperature can be performed without impairing the appearance and taste of each material.

That is, according to the present invention, in a dressing containing seafood and other solids, the solid containing seafood is heated to 125 ° C.
The first step of performing steam sterilization at 120 ° C. for 4 minutes or more in the central part under the condition of the temperature of 145 ° C. or less and the high temperature of 30 seconds or more and 5 minutes or less, and the sterilization is completed. The second step of filling the solid material with the dressing into a gas barrier heat-resistant bag or container, sealing it, and heat-treating at 120 ° C. for 4 minutes or more in the liquid part at a temperature of 100 ° C. or higher and 135 ° C. or lower. The manufacturing method of the dressing is characterized by performing the processing treatment of.

Further, the present invention provides a dressing containing seafood and other solids at a pH of 4 or more and less than 5.5 at a temperature of 125.degree. C. to 145.degree.
The first step of performing steam sterilization at 120 ° C. for 4 minutes or more at the center under a high temperature and short time condition of 0 second to 5 minutes, and a gas barrier with the sterilized solid matter dressing. Fill a heat-resistant bag or container, seal it, and
At a temperature of 0 ° C or higher and 135 ° C or lower, 85 ° C, 30 ° C in the liquid part
The dressing manufacturing method is characterized by performing a processing process including a second process of performing a heat treatment for a time corresponding to or more than a minute.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in detail below based on manufacturing steps. The dressing targeted by the present invention is a dressing having a pH of 4 or more. pH
A dressing of less than 4 is relatively easy to store at room temperature and does not require the heat treatment method as practiced in the present invention. In addition, the contents of solids (ingredients) contained in dressings are mainly seafood, and in addition, meat, vegetables,
Mushrooms and the like may be added appropriately.

The solids such as seafood and other meats, vegetables, fungi, and the like are heated at a temperature of 125 ° C. or higher and 145 ° C. or lower for 30 seconds or longer and 5 minutes or shorter for a short period of time. Then, steam sterilization is performed at 120 ° C. for 4 minutes or more in the center. In order to enable such a manufacturing process, it is necessary to quickly heat and cool the solid matter,
Regarding the apparatus, for example, a solid material is put in a heat-resistant container, the atmosphere is evacuated by a vacuum pump, and then the temperature can be rapidly raised by blowing steam,
Further, an apparatus that enables vacuum cooling using a vacuum pump during cooling is also preferable. From this point, in the experiment of the present invention, the steam type solid content high temperature short time sterilizer RIC-
T (manufactured by Hisaka Seisakusho) was used.

Since the solid matter after sterilization is aseptic, it is desirable to carry out the steps of filling and sealing the bag or container in a clean environment as much as possible. Then, the solid material after sterilization and the separately prepared dressing are filled in a gas barrier heat resistant (for retort) bag or container with a predetermined composition and sealed. The bag or container used at this time is preferably as clean as possible.

After filling the dressing, 100 ° C. or higher 1
Under the temperature condition of 35 ° C. or lower, 120 ° C. and pressure heating sterilization treatment for 4 minutes or more are carried out in the liquid part. At this time, if the pH of the entire dressing is 4 or more and less than 5.5, 100
80 ° C, 3 ° C in the liquid part under the temperature condition of ℃ to 135 ℃
The heat treatment may be performed for 0 minutes or more. Since the solids have already been sterilized, it is not necessary to have a temperature in the center of the solids.

In the present invention, the material and structure of the bag or container for filling and sealing the dressing is not particularly limited, and any conventionally known bag or container used for retort food can be used. . In the present invention, since the solid matter sterilization treatment that requires particularly severe heating conditions is performed before packaging, the temperature is taken in the liquid portion of the dressing after filling and sealing, under conditions that are more relaxed than for solid matter. Since it can be heat-treated, it is advantageous in that the thermal load on the packaging material can be light and the degree of freedom in material selection can be widened.

[0013]

EXAMPLES The present invention will be described more specifically with reference to Examples and Comparative Examples below. (Example 1) "Dressing with clams" 1st step 40 g of the clams are desanded, stripped, boiled at 95 ° C for 3 minutes, weighed 40 g, filled in a heat resistant cup, and steamed. Type solid material high temperature short time sterilizer RIC-T (manufactured by Hisaka Seisakusho) at 135 ° C, 4
Minutes of sterilization (conditions under the apparatus atmosphere), and an F ₀ value of 8.
0 was obtained. Second step A Japanese-style dressing that has not been sterilized is prepared, and 260 g thereof is filled with the clams after the sterilization in a heat-resistant retort pouch in which an aluminum foil is laminated as an intermediate layer, and the mixture is sealed. Sterilization was carried out at 120 ° C. for 10 minutes to give a ₀ value of 5 to prepare a dressing containing seafood of Example 1.

(Embodiment 2) "Karin Salad Dressing" First Step 20 g of crab meat flakes, 5 corn grains
g, carrot shredded 10 g each, and filled in a heat resistant cup, then sterilized by steam type solid high temperature short time sterilizer RIC-T (manufactured by Hisaka Seisakusho) at 135 ° C for 1 minute (in the device atmosphere) Was carried out, and an F ₀ value of 7.0 was obtained. Second step 30 g of salad dressing adjusted to pH 4.3 was filled and sealed in a heat-resistant transparent retort pouch together with the sterilized ingredients so that the F ₀ value was 1.2 in the liquid part. Example 2 was carried out by sterilizing at 110 ° C. for 12 minutes.
I made a dressing with seafood.

(Embodiment 3) "Karin Salad Dressing" First Step 20 g of crab meat flakes, 5 corn grains
g, carrot shredded 10 g each, and filled in a heat resistant cup, then sterilized by steam type solid high temperature short time sterilizer RIC-T (manufactured by Hisaka Seisakusho) at 135 ° C for 1 minute (in the device atmosphere) Was carried out, and an F ₀ value of 7.0 was obtained. Second step 30 g of salad dressing adjusted to pH 4.3 was filled in a heat-resistant transparent retort pouch together with the above-mentioned sterilized ingredients and sealed so that the F ₀ value became 4.0 in the liquid part. Sterilization was carried out at 120 ° C. for 3 minutes to prepare a dressing containing seafood of Example 3.

(Comparative Example 1) "dressing with clams" The clams were desanded, peeled, boiled at 95 ° C for 3 minutes, and 40 g of the puddle was weighed.
Along with 260 g of unsterilized Japanese-style dressing that was separately adjusted, a heat-resistant retort pouch in which an aluminum foil was laminated as an intermediate layer was filled and sealed, and the F ₀ value was 8.0 ° C. at the center of the clams. After sterilization for 25 minutes, the dressing containing seafood of Comparative Example 1 was prepared.

(Comparative Example 2) "Karin Salad Dressing" 20 g of flaked crab flakes, 5 g of grain corn and 10 g of carrot shredded were each blanched, and this was separately adjusted and unsterilized pH 4.3 salad dressing. Along with 30 g, it was filled in a heat-resistant transparent retort pouch, sealed, and sterilized at 120 ° C. for 12 minutes so that the F ₀ value was 5.0 in the liquid part, and a dressing containing seafood of Comparative Example 2 It was created.

(Comparative Example 3) "Karin Salad Dressing" 20 g of crab meat flakes, 5 g of grain corn, and 10 g of carrot shredded were each blanched, and this was separately prepared and unsterilized salad dressing of pH 4.3 Along with 30 g, a heat-resistant transparent retort pouch was filled and sealed, and sterilized at 110 ° C. for 12 minutes so that the F ₀ value was 1.2 in the liquid part, and a dressing containing seafood of Comparative Example 3 was obtained. It was created.

(Evaluation and Results) Retort processed products of the dressing containing seafood with pouches of Examples 1, 2 and 3 and Comparative Examples 1, 2 and 3 prepared as described above,
Immediately after production and after storage at 22 ° C. for 3 months, it is divided into 2 times, that is, the state of the contents, that is, change in appearance such as color and shape, and taste,
Changes in taste such as smell were investigated, and the results are shown in Table 1. In addition, each sample was stored at 37 ° C. for 2 weeks with the pouch packed, and the number of general viable cells was measured by a conventional method. The results are shown in Table 2.

[0020]

[Table 1] (Below margin)

[0021]

[Table 2]

[0022]

As is apparent from the above description and evaluation results, according to the method for producing a dressing containing seafood of the present invention, the solid matter such as seafood added to the dressing is
Since this has already been sterilized by heating before it is filled in the bag or container together with the dressing, it can be sterilized under mild heating conditions for the liquid component of the dressing after filling and sealing in the bag or container. Therefore, the contents are not over-sterilized, and the appearance such as color and shape,
Moreover, it is possible to provide a dressing containing seafood that has a good taste and can be distributed at room temperature.

Claims (2)

[Claims] 1. In a dressing containing solid matter such as seafood, the solid matter containing seafood is heated at a temperature of 125 ° C. or higher and 145 ° C. or lower and a high temperature for a short time of 30 seconds or longer and 5 minutes or shorter at a central portion. At 120 ° C, the first step of performing steam sterilization for 4 minutes or more, and the sterilized solid matter are dressed together with a gas barrier heat-resistant bag or container and sealed, and the temperature is 100 ° C.
A method for producing a dressing, which comprises performing a processing treatment comprising a second step of performing heat treatment at 120 ° C. for 4 minutes or more in a liquid portion at a temperature of 135 ° C. or higher. 2. A pH of at least 4 including seafood and solids.
In a dressing of less than 5, the solid matter containing seafood is heated at a temperature of 125 ° C. or higher and 145 ° C. or lower, and a high temperature for a short time of 30 seconds or longer and 5 minutes or shorter at a temperature of 120 ° C.
The first step of performing steam sterilization for 4 minutes or more, and filling the sterilized solid with a dressing into a gas barrier heat-resistant bag or container, sealing, and 100 ° C.
A method for producing a dressing, which comprises performing a processing treatment comprising a second step of performing heat treatment at 85 ° C. for 30 minutes or more in a liquid portion at a temperature of 135 ° C. or lower.