JPH11113510A - Production of food preservable without putrefying even by warming and preserving for long period - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for efficiently producing a food preservable without putrefying even by warming and preserving for a long period by which the food is not putrefied even by heating, warming and preserving the food for the long period in an automatic vending machine or the like and the shape, taste, flavor and freshness of a raw material rice and an ingredient material can be maintained. SOLUTION: A raw material rice is washed, immersed in water, subsequently dehydrated and entangled with an edible oil and fat or a mixture thereof with an emulsifying agent, fried at a low temperature until transparentized, then subjected to thermal sterilization treatment with an edible oil and fat heated to 100-200 deg.C or dry steam at 100-200 deg.C, subsequently deoiled and cooled. On the other hand, an ingredient material is washed, dehydrated and then subjected to the thermal sterilizing treatment with the edible oil and fat heated at 100-200 deg.C or the dry steam at 100-200 deg.C, further deoiled and cooled. The raw material rice and the ingredient material thus treated are then mixed, filled in an oxygen barrier container composed of a material of a synthetic resin and hermetically sealed to subsequently carry out the simultaneous cooking and thermal sterilizing treatment under pressure.

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 preserved food (hereinafter referred to as a hot food) which does not spoil even if it is heated and stored at a temperature of 50 to 65 ° C. for a long time in a vending machine or the like.

[0002]

2. Description of the Related Art Conventionally, in a method of producing rice for retort foods such as fried rice, pilaf, dried curry, okowaki, red rice, etc., generally, rice is washed, then immersed in water, and then drained. A method has been adopted in which ingredients mixed with rice, cooked and cooked are filled in a container, degassed, sealed, heated and sterilized with a retort or the like, and cooled to produce a product. The retort food is heated to a temperature of about 120 ° C. by a heating means such as a microwave oven immediately before a meal, and bacteria adhered to the food in the container are instantaneously sterilized by a microwave oven or the like.

[0003]

However, in the conventional method as described above, the raw rice and the ingredients are cooked, cooked and filled into a container, and then sterilized by heating. In addition, there is a problem that the shape, taste, flavor, and freshness of the ingredients cannot be maintained.

[0004] In addition, the vending machine always has 50 to 50% so that it can be eaten as soon as the product is taken out therefrom.
Since the product is heated by heating at 65 ° C, if the conventional retort food is warmed for a long time by a vending machine, the retort food rots due to bacteria because it is not sterilized before filling the container. Sometimes. That is, when a conventional retort food is heated at a temperature of 50 to 65 ° C. by a vending machine, since this temperature is a temperature at which microorganisms are activated, when bacteria that have been thermally damaged such as Bacillus exist, Corruption is expected. And as a result of activation of these bacteria,
Carbon dioxide gas is generated in the container filled with food, and the retort food rots. Therefore, in a vending machine that constantly heats the product by heating at 50 to 65 ° C., the retort food cannot be stored for a long time, and as a result, the vending machine cannot sell the retort food in a heated state. There is also a problem.

The present invention has been made to solve the above-mentioned conventional problems, and it does not rot even if it is heated and stored for a long time in a vending machine or the like. It is an object of the present invention to provide a method for efficiently producing a hot food capable of maintaining the shape, taste, flavor and freshness of the food.

[0006]

Means for Solving the Problems The present invention has been completed as a result of intensive studies by the present inventor to achieve the above object. That is, the present invention is to wash the raw rice,
The raw rice is immersed in water and then dehydrated. Further, the raw rice is entangled with edible fat or a mixture of edible oil and fat and an emulsifier and fried at low temperature until it becomes transparent.
Using edible oil heated to 0 ° C. or dry steam at 100 ° C. to 200 ° C., heat-sterilized, then deoiled and cooled, while edible heated to 100 ° C. to 200 ° C. after washing and dewatering ingredients Heat sterilization using fats or oils or dry steam at 100 to 200 ° C., further deoiling and cooling, and then mixing the thus-processed raw rice and ingredients with oxygen made of synthetic resin It is characterized in that after filling in a barrier container, oxygen in the aerated portion is replaced with nitrogen gas and sealed, then cooking and heat and pressure sterilization are performed simultaneously.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The manufacturing method of the present invention will be described below. For example, raw rice such as polished rice and brown rice is washed with a rice washer, for example, and the raw rice is immersed in water for about 60 minutes, for example, and then dewatered using a centrifuge, etc., and then the raw rice is edible oil or edible oil or fat. And stir at low temperature using a low heat until clear. Then, the raw rice is fried in edible oil and fat heated to 100 to 200 ° C., heat-sterilized, and then deoiled and cooled using a centrifuge or the like. Edible oils and fats include salad oil, olive oil,
Vegetable edible oils such as rapeseed oil, soybean oil, palm (coconut) oil and peanut oil, and animal edible oils such as lard are used.

On the other hand, the ingredients are washed and dehydrated in the same manner as in the case of the raw rice, and then washed in the same manner as in the case of the raw rice.
It is fried in edible oil and fat heated to 0 to 200 ° C., heat-sterilized, then deoiled and cooled. As the ingredients, carrots, onions, shiitake mushrooms and the like, which have been roasted with edible oil such as salad oil and then brought to a normal temperature state, are used.

[0009] Instead of heat-sterilizing the raw rice and the ingredients using the edible oil heated to 100 to 200 ° C as described above, each of the raw rice and the ingredients is replaced with 1 part.
Heat sterilization may be performed by heating using dry steam at 00 to 200 ° C.

[0010] The raw rice thus treated and the ingredients are mixed, seasonings are mixed if necessary, and the mixture is filled in an oxygen barrier container, and nitrogen gas is blown into the container to remove air from the container. Is replaced with nitrogen gas, the container is sealed with a sealing material, and then the container is heated and pressurized by a conventional method to simultaneously perform cooking and sterilization to obtain a product. As the container, a heat-resistant and ultraviolet-resistant oxygen-barrier container capable of blocking outside air is used. As an oxygen barrier container, for example,
The outer layer is a polypropylene resin, the intermediate layer is an ethylene-vinyl alcohol copolymer resin, the inner layer is a polypropylene resin, and an adhesive layer made of a polyolefin resin adhesive is interposed between the outer layer and the intermediate layer and between the intermediate layer and the inner layer. 5
A container made of a layer type synthetic resin is used. In addition, the shape of the barrier container is preferably a cylindrical one because the convection of water is good and rice cooking can be performed well.

The above-mentioned sealing material also has an oxygen barrier property like a container. For example, the first layer (outermost layer) is a nylon film or a polyester film, the second layer is an ethylene-vinyl alcohol copolymer resin film, The third layer is made of a nylon film, the fourth layer (the innermost layer, the sealing layer for the container) is made of a polyolefin resin, and the polyester resin is used between the first and second layers and between the second and third layers. A material made of synthetic resin and having an oxygen barrier property with an adhesive layer made of an adhesive interposed is used.

[0012]

The hot food obtained by the method of the present invention is obtained by heat-sterilizing raw rice and ingredients before filling the container, and after filling the container, further heat-pressurizing and sterilizing. It also sterilizes germs mixed in the case of time, etc., so even if it is stored at a vending machine or the like that is always heated at 50-65 ° C to warm the product and stored, it is aseptic and does not rot for a long time. . In addition, in this hot food, 50 to 65
Even when heating is continued at ℃, all thermophilic bacteria activated at this temperature are not generated, and long-term storage in a warm state is possible. Further, since the container used in the method of the present invention has an oxygen barrier property, it can block the outside air, prevent oxidation and breeding of bacteria caused by the presence of oxygen, and prevent food spoilage. Therefore, the hot food obtained by the method of the present invention can be sold even in a vending machine or the like which is always heated at 50 to 65 ° C.

In the method of the present invention, the raw rice and ingredients are cooked and cooked in advance without filling the container, so that the shape, taste, flavor,
A hot food with freshness and the like maintained is obtained. Further, in the method of the present invention, unlike in the case of retort food, in the pressurized heat sterilization step, sterilization and cooking can be performed simultaneously and the product can be efficiently produced, so that the cost of the product can be reduced. . In addition, according to the method of the present invention, the processed raw rice and ingredients are filled in a barrier container, and oxygen in the aerated portion is replaced with nitrogen gas. be able to.

[0014] The hot food obtained by the method of the present invention having such features can be widely applied to hot-warmers, microwave ovens, and the like in addition to vending machines, and therefore, the industrial significance of the method of the present invention. Is extremely large.

Claims (2)

[Claims] 1. A raw rice is washed, the raw rice is immersed in water, and then dehydrated. Further, the raw rice is mixed with an edible oil or a mixture of an edible oil and an emulsifier, and is stir-fried at a low temperature until it becomes transparent. Thereafter, the raw rice is heat-sterilized using edible oil or fat heated to 100 to 200 ° C. or dry steam at 100 to 200 ° C., then deoiled and cooled. Edible fat or oil heated to 200 ° C or 10
Heat sterilization treatment using dry steam at 0 to 200 ° C., further deoiling and cooling, and then mixing the raw material rice and ingredients thus treated with oxygen barrier properties made of synthetic resin material A method for producing hot food, characterized in that the container is filled with the container, the oxygen in the air-containing portion is replaced with nitrogen gas, and the container is sealed. 2. The method according to claim 1, wherein the edible oil or fat is a vegetable edible oil or an animal edible oil.