JPH11192077A - Production of sterilized solid-liquid mixed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a sterilized solid-liquid mixed food capable of providing good familiarity of flavors of the solid and liquid materials for a long period by mixing the sterilized solid material and the sterilized liquid material, and holding the temperature of the obtained mixture within a specific temperature range for a specified time. SOLUTION: This method for producing the sterilized solid-liquid mixed food comprises mixing a sterilized solid material with a sterilized liquid material and holding the temperature of the obtained mixture at temperatures of 40-100 deg.C for 1-60 min. Each temperature before mixing is regulated by separately sterilizing the solid material and the liquid material and regulating each of the temperatures of the sterilized solid material and the sterilized liquid material so as to be 40-100 deg.C following the sterilization, or cooling the sterilized solid material and the sterilized liquid material to a preserving temperature and heating both of the solid and liquid materials to each 40-100 deg.C. The sterilized solid material and the sterilized liquid material are preferably mixed in a steam atmosphere.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a sterilized solid-liquid mixed food, and more particularly, to a method for producing a sterilized solid-liquid mixed food in which the flavor of a solid and a liquid is good.

[0002]

2. Description of the Related Art Conventionally, ingredients and sauces are separately heat-sterilized, and both are put together under aseptic conditions and sealed and packaged to produce soups or stews containing ingredients and sauces with good flavors. Method (JP-A-62-275672)
No.) has been proposed. However, the soup or stew lacks a sense of unity between the ingredients and the flavor of the sauce. That is, although the flavor of each ingredient and sauce is good, for example, as seen in stewed dishes such as curry or stew, to obtain the integral flavor of ingredients and sauce, so-called solid-liquid familiarity Did not reach.

In order to improve the solid-liquid conformability of solid-liquid-containing foods, the applicant of the present invention has developed a sterilized solid material consisting of a sterilized solid material excluding mushrooms and a liquid material having a specified pH or Aw. An application was filed for an invention relating to a sterilized solid-containing liquid material obtained by further subjecting the liquid material to heat sterilization (Japanese Patent Application Laid-Open No. 62-79762). In addition, the applicant of the present invention mixed under sterile atmosphere a product obtained by sterilizing only the liquid raw material and a product obtained by sterilizing a mixture of the same or similar liquid raw material and the solid raw material by the batch method. An application was filed for an invention relating to a method for producing a sterilized mixed food characterized by the following (JP-B 8-11054). However, the present inventor has not yet been able to satisfy the solid-liquid conformability according to the above-mentioned invention, and has studied a method for further improving the solid-liquid conformability.

[0004]

DISCLOSURE OF THE INVENTION The present invention improves the compatibility between a solid material such as ingredients contained in a solid-liquid mixed food and a liquid material such as a sauce or soup, and provides an integrated solid-liquid flavor. It is an object of the present invention to provide a method for producing a sterilized solid-liquid mixed food having the following.

[0005]

Means for Solving the Problems As a result of diligent research conducted by the present inventor to achieve the above-mentioned object, solids and liquids which have been separately sterilized are mixed, and then the mixture is used as an article. It has been found that by holding at a temperature of 40 ° C. to 100 ° C. for 1 minute to 60 minutes, a sterilized solid-liquid mixed food having better solid-liquid adaptability than the above-mentioned conventional technology can be obtained. In addition, it has been found that by adjusting the temperature of each of the sterilized solid and liquid to the above-mentioned temperature range in advance, and then performing solid-liquid mixing, the conformability of the solid and liquid can be further improved.

The present invention has been made based on the above-mentioned findings. After mixing a sterilized solid and a sterilized liquid, the temperature of the mixture is maintained at 40 ° C. to 100 ° C. for 1 minute to 60 minutes. A method for producing a sterilized solid-liquid mixed food, characterized by the following.

[0007] The present invention also relates to the above method, wherein the temperature of each of the sterilized solid and the sterilized liquid is set to 40
It is another object of the present invention to provide a method for producing a sterilized solid-liquid mixed food, which comprises adjusting the temperature to between 100C and 100C and then mixing both.

The present invention also provides, in another aspect, a method for producing a sterilized solid-liquid mixed food, which comprises mixing a sterilized solid and a sterilized liquid in a steam atmosphere. Is what you do.

[0009] The present invention also provides a sterilized solid container containing a container, wherein the container is filled with the sterilized solid-liquid mixed food obtained by the above-mentioned production method, and then the opening of the container is sealed in a steam atmosphere. Another object of the present invention is to provide a method for producing a liquid mixed food.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The solid-liquid mixed food of the present invention is a food containing a solid and a liquid, and examples of the form include the following. In other words, the liquid food is mainly composed of a liquid such as sauces or soups, and the food contains food ingredients or solid food, and the liquid is added to the food. Specific examples of the former include curry, stew, beef stroganoff, borscht, minestrone, miso soup, Chinese rice bowl sauce, clam chowder and the like. Specific examples of the latter include beef bowl ingredients, hamburgers, spaghetti, and the like. In addition, foods in a form containing substantially equal amounts of a liquid substance and a solid substance, such as porridge or porridge, are also included in the solid-liquid mixed food of the present invention.

The solid contained in the solid-liquid mixed food may be any solid as long as it is solid, such as potato, onion,
Vegetables such as celery, cabbage, etc., meat such as beef, pork, chicken, seafood such as crumbs, fish meat, beans such as green peas, beans, corn, grains such as glutinous rice, fungi such as mushrooms, shiitake, etc. Foods that have been subjected to processing such as cutting, heating, drying, molding and the like can be given.

The liquid substance contained in the solid-liquid mixed food is water containing a seasoning and a thickener as appropriate, a mixture of water and oil or fat, or an emulsion of water and oil and fat, and has fluidity. Any source can be used, such as curry sauce, white sauce, Dumigrass sauce, tomato sauce, grilled meat sauce, and other soups, or consommé soup, potage soup, miso soup, and pork soup.

The solid-liquid mixed food of the present invention is obtained by mixing the above-mentioned solid and liquid substances. Before mixing the above-mentioned solid and liquid substances, the solid and liquid substances are separately heat-sterilized separately. Perform processing. This makes it possible to heat-sterilize the solid and the liquid under optimum conditions. Accordingly, high-quality sterilized solids and liquids with less damage due to heat sterilization, such as deterioration of the flavor of each solid and liquid, browning, or collapse of the solids, can be obtained.

When subjecting the solid material to heat sterilization, any heat sterilization method may be selected and heat sterilization conditions may be set according to the method of preserving the sterilized solid-liquid mixed food, and there is no particular limitation. In addition, when the solid material is subjected to the heat sterilization treatment, by pre-heating the solid material in advance, the sterilization time can be reduced as compared with the case where the pre-heating is not performed. Therefore, it is effective in preventing deterioration of the quality of the solid. Although the temperature of the preheating is not particularly limited, 80 to 100 ° C is sufficient.

The above-mentioned heat sterilization methods include, for example, hot water immersion, hot water spray, infrared heating, microwave irradiation,
Examples thereof include Joule heating and steam heating, and these may be used alone or in combination of two or more. The heat sterilization conditions include, for example, 105 ° C. to 140 ° C. when the sterilized solid-liquid mixed food is stored at room temperature for a long time.
0.5 ° C to 120 minutes at ° C, preferably 115 ° C
What is necessary is just to heat-sterilize a solid substance on condition of -135 degreeC for 2 minutes-40 minutes. When the sterilized solid-liquid mixed food is stored under chilled conditions of 10 ° C. or less, F
The solid may be sterilized under the condition that 90 is 2 minutes or more, and preferably F100 is 1 minute to 30 minutes. Note that F90 is 2
The heat sterilization condition of more than one minute means a heat sterilization condition that can provide a sterilization effect equivalent to that obtained by heating at 90 ° C. for two minutes or more.

When subjecting the liquid material to heat sterilization, the heat sterilization conditions may be adjusted according to the method of preserving the sterilized solid-liquid mixed food using a known heat sterilization means such as a plate or tube heat exchanger. You only need to set it.

Next, the sterilized solid liquid is mixed. Mixing of the above-mentioned sterilized solid-liquid may be performed by an arbitrary method, and the order or timing of the mixing is not limited. For example, after filling the container with the sterilized solid material, it may be mixed in the order of filling the sterilized liquid material, or may be filled in the container in the reverse order to mix the sterilized solid liquid. You may. Alternatively, the container may be filled with a sterilized solid liquid at the same time.

In the present invention, when mixing the solid and liquid, the temperature of each solid and liquid is previously set to 40 ° C. to 100 ° C.
More preferably, the temperature is adjusted to 60 ° C to 80 ° C. As a result, a sterilized solid-liquid mixed food is obtained in which solid-liquid conformability is better than when the solid-liquid temperature is not adjusted.

The method of adjusting the temperature of each solid and liquid is arbitrary, and examples thereof include the following. That is, each solid-liquid is heat-sterilized, and subsequently, the temperature of each product is cooled from the sterilization temperature to the above temperature range, or a sterilized solid and a sterilized liquid are sterilized at a storage temperature of, for example, room temperature or lower. For example, a method in which the solid-liquid is heated and adjusted to the above-mentioned temperature range when the solid-liquid is mixed and then solid-liquid mixed is performed.

The mixing of the sterilized solid-liquid is preferably performed in a sterile atmosphere. Thereby, invasion of various bacteria in the solid-liquid mixing step is reliably prevented, and a sterilized solid-liquid mixed food having excellent storage stability is obtained. The sterile atmosphere may be composed of steam, sterile air, or sterile nitrogen gas.

In the present invention, it is particularly preferable to mix the sterilized solid-liquid in a steam atmosphere. This is because the temperature of each sterilized solid-liquid can be adjusted by holding the sterilized solid-liquid in the steam atmosphere. This eliminates the need to provide a separate means for adjusting the temperature of the solid-liquid mixture, thereby simplifying the temperature adjustment process.

Further, by holding a sterilized solid-liquid or solid-liquid mixture in a steam atmosphere for a certain period of time, even if each of the solid and liquid is not completely sterilized in the solid-liquid sterilization step, The residual bacteria can be killed in the steam atmosphere. As a result, the solid-liquid sterilization can be performed more reliably, and the preservability of the solid-liquid mixture is improved.

Next, the solid-liquid mixture is heated at 40 ° C. to 100 ° C.
Hold for 1 minute to 60 minutes at ° C. In the present invention, the temperature of the solid-liquid mixture is 40 ° C to 100 ° C, preferably 60 ° C.
C to 80 ° C is essential. When the temperature of one or both of the solid and liquid contained in the solid and liquid mixture is lower than 40 ° C., the effects of the present invention cannot be obtained. On the contrary, when the temperature of one or both of the solid and liquid is higher than 100 ° C., the liquid material excessively permeates into the solid material, so that the flavor of the liquid material is strongly felt. That is, the flavor balance of the solid-liquid is lost, and it is hard to say that the liquid has good conformability. In addition, the flavor of the material tends to decrease due to overheating. In the present invention, it is not necessary that the solid-liquid temperature is the same. That is, the liquid temperature is 7
The effects of the present invention can be obtained if the solid-liquid product temperature is in the range of 40 ° C to 100 ° C, such as 0 ° C and the solid product temperature is 80 ° C.

Next, it is essential that the time for maintaining the temperature of the solid-liquid mixture be 1 minute to 60 minutes, and further 10 minutes to 30 minutes. If the holding time is less than 1 minute, the solid and liquid materials cannot be adapted.
Conversely, when the holding time exceeds 60 minutes, the solid-liquid flavor balance tends to be lost. Further, there is a possibility that a problem such as a decrease in texture of the solid material or a collapse of the solid material may occur. When maintaining the temperature of the solid-liquid mixture, the container may be filled and sealed after maintaining the temperature of the solid-liquid mixture, and conversely, after the solid-liquid mixture is filled and sealed in the container, May be maintained.

The solid-liquid mixture is filled in a container before or after keeping the product temperature. Next, the opening of the container is sealed with a cover material such as a sheet or a film. In sealing the container, it is preferable to perform the process under an inert gas such as nitrogen or a steam atmosphere. Thereby, since oxygen is removed from the head space of the container, it is possible to prevent oxidation of the solid-liquid mixture in the container,
This is because the quality of the solid-liquid mixed food can be maintained for a long time.

The sterilized solid-liquid mixed food obtained by the above steps has better solid-liquid conformability than a conventional solid-liquid mixed food in which sterilized solid-liquid is simply mixed.
Therefore, if the method of the present invention is applied to stewed dishes such as curries and stews in which the compatibility of solids and liquids is important, a sterilized solid-liquid mixed food with excellent flavor can be obtained.

[0027]

Example 1 (Chukadon sauce) First, as a solid,
25 parts by weight of onion pieces and Chinese cabbage pieces (hereinafter, referred to as ingredients) cut to 30 mm × 30 mm were prepared and filled in a retainer having an upper opening having a plurality of small holes at the bottom. Next, after disposing the retainer in the pressurized heat sterilization chamber,
The sterilization chamber was closed, steam at 100 ° C. was introduced to form a steam atmosphere, and the ingredients were preheated for 120 seconds in the atmosphere. After the preheating, the inside of the sterilization chamber was pressurized to increase the room temperature to 121 ° C., and the ingredients were subjected to a heat sterilization treatment for 530 seconds. After the sterilization treatment, in order to prevent bumping of water in the ingredients, the inside of the sterilization chamber was gradually returned to normal pressure, and the temperature of the ingredients was cooled to about 100 ° C.

Next, the retainer containing the sterilized ingredients was transferred to the filling chamber. The filling chamber is a chamber that is aseptically communicated from the sterilization chamber and is filled with steam at 100 ° C. In the filling chamber, the sterilized ingredients were transferred from the retainer to a synthetic resin container that had been sterilized with superheated steam in advance. The temperature of the ingredients after the transfer was about 80 ° C.

Apart from the above ingredients, 15 parts by weight of sake, 48 parts by weight of soy sauce, 15 parts by weight of Chinese dashi, 24 parts by weight of starch, 120 parts by weight of starch liquid (1% concentration), 6 parts by weight of sucrose as liquid substances , 1.2 parts by weight of spices, 65 parts by weight of fats and oils, and 327 parts by weight of water were cooked to prepare 621.2 parts by weight of a Chinese bowl sauce.

Next, the above-mentioned Chinese rice bowl sauce was subjected to a sterilization treatment at 135 ° C. for 10 seconds using a tube sterilizer to obtain a sterilized Chinese rice bowl sauce. After sterilization, the temperature of the sauce was cooled to 100 ° C. in order to prevent bumping of the sauce. Next, the above-mentioned sauce is transferred from the tube-type sterilizer to the filling chamber, and is placed in a container containing sterilized ingredients.
Parts by weight were charged. The temperature of the above sauce in the container is about 80 °
C. In this way, a sauce for Chinese bowl as a solid-liquid mixture was obtained.

Next, the container accommodating the above-mentioned sauce for Chinese rice bowl was transferred to a seal room. The sealing chamber is a chamber located downstream of the filling chamber and filled with steam at about 100 ° C. In this seal chamber, the opening of the container is sealed with a sterilized lid made of synthetic resin, the temperature of the sauce for Chinese rice bowl is maintained at about 80 ° C. for 30 minutes, and the sauce 150 Parts by weight were obtained.

The sauce for Chinese rice bowl in the container obtained through the above steps is immersed in hot water for 3 minutes while being kept in the container, heated to the eating temperature, and then the container is opened. After eating, the familiarity between the ingredients and the sauce is good,
It had a flavorful sense of unity, and the texture of the ingredients was also good.

[0033]

According to the present invention, a sterilized solid substance and a sterilized liquid substance are mixed, and the temperature of each of them is set at 40 ° C to 10 ° C.
By keeping the temperature within the range of 0 ° C., it is possible to obtain a sterilized solid-liquid mixed food having a better solid-liquid flavor familiarity than conventional products.

Further, when mixing the sterilized solid and the sterilized liquid, the solid-liquid temperature is adjusted to the above-mentioned temperature in advance, so that the solid-liquid flavor can be further improved. A sterilized solid-liquid mixed food can be obtained.

Further, by filling and sealing the solid-liquid mixture in a container under a steam atmosphere, the solid-liquid mixture is stored in the container in a state where the contact with oxygen is completely shut off. Oxidation of food can be suppressed. Accordingly, a sterilized solid-liquid mixed food having good solid-liquid flavor familiarity over a long period of time can be obtained.

Claims (6)

[Claims] 1. A sterilized solid-liquid mixture, wherein the temperature of the mixture is maintained at 40 ° C. to 100 ° C. for 1 minute to 60 minutes after mixing the sterilized solid and the sterilized liquid. Food production method. 2. The sterilized solid-liquid mixture according to claim 1, wherein the temperature of each of the sterilized solid and the sterilized liquid is adjusted to 40 ° C. to 100 ° C., and then both are mixed. Food production method. 3. A sterilization treatment for a solid substance and a liquid substance separately,
Next, from the sterilization treatment, the temperature of each of the sterilized solid and the sterilized liquid is set to 40 ° C to 100 °.
The method for producing a sterilized solid-liquid mixed food according to claim 2, wherein the method is adjusted to C. 4. The sterilized solid and the sterilized liquid are cooled to a storage temperature, and when mixing the solid and liquid, both are heated separately, and the respective product temperatures are raised to 40 ° C. to 100 ° C.
The method for producing a sterilized solid-liquid mixed food according to claim 2, wherein the food is mixed. 5. A sterilized solid and a sterilized liquid,
The method for producing a sterilized solid-liquid mixed food according to claim 1 or 2, wherein the mixing is performed in a steam atmosphere. 6. A container filled with the sterilized solid-liquid mixed food obtained by the method according to any one of claims 1 to 5, and then the opening of the container is sealed under a steam atmosphere. A method for producing a sterilized solid-liquid mixed food in a container, comprising: