JPS59146577A - Preservation of cooked food distributed in chilled state - Google Patents

Abstract

PURPOSE:To enable the long-term preservation of a food cooked at <=100 deg.C and distributed in chilled state without lowering the functional characteristics of the food even if the food is maintained at <=10 deg.C, by adding a specific amount of an organic acid to the food. CONSTITUTION:In the cooking of a food to be distributed in a chilled state, the food is added with 1/100-1/10 mol-concentration, preferably 1/100-1/20 mol- concentration of one or more organic acid salts such as sodium acetate, sodium citrate, and the sodium salt, potassium salt calcium salt, etc. of organic acids. The food containing the acid is cooked at <=100 deg.C and 6.0-7.0 pH, and the obtained cooked food is stored at <=10 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to cooked processed foods that are similar to those eaten raw and have a flavor, and its object is to produce foods that do not lose their freshness even when stored for a long period of time.

Long-term storage of cooked or processed foods
There are two methods: canning and straining, and retort heating. These must be heated to over 1200C to kill heat-resistant bacteria, which exposes the food to high temperatures.
The drawback is that the structure, flavor, and texture of the food change.

Therefore, in the case of this soft and variable food, +OOC
In the following, there is a method of cooking and processing, and a simple preservation method of heating to 100C or less after processing. In this case, there is a problem that P has a heat-resistant bacterium and does not die, so it is easily putrefied and has poor storage stability. There are several ways to improve preservability, such as adding stains and preservatives, lowering the pH of food to below 4.5, and sterilizing by germinating heat-resistant bacteria spores and heating them again. Yes, the use of preservatives in foods is not limited to unlimited use in cooked and processed foods, and restrictions on usage and amount are stipulated by Food Hygiene/2:V, so care must be taken when using them. be.

For example, methods of lowering the pH of processed foods prepared with acidic acid are undesirable because they produce a sour taste. Intermittent sterilization method? Shouldn't you be nervous? This is applied to the retainer hokokama manufacturing process, where the so-called molded products are stored for one day at 201Z" and then heat treated to kill heat-resistant bacteria, resulting in good shelf life and hokokama power. These ideas seem to have been devised based on product characteristics, but the general cooking process is time-consuming and time-consuming.
Le (1 ↓ Makidan (The disadvantage of ♀ is that the process increases in the calendar 33, -σ) 31, Una background upper length jO] Preservation 1 ζ -
Food manufacturing is one of the industry's most important issues, and there is great hope for its realization. , Akiyoshi Honko et al.*, the lower function of food 4.17 How does it damage its practical use as a food? Period, immediately, 2-: (extends by about a week)
- Thread i; :! u, (Mugishi 13 (7) Youn 3, What 1
In the human acid salt, I + J constant I1 constant flow 11 addition I de]-
1. Conventionally, the maintenance period or short period is limited to 1.0 even if the pH is in the range of 6-7.
Simple sterilization of 0 U or more and preserved vegetables of 1mC or more f'l
- New knowledge that the storage period has been extended even further, compared to the conventional method (how to use citrus acid in foods) 1-) J (・J, 1% (apex 1.p, l taste increase 1JII t: +1 tongue, preservation 1)
1 direction'r, i-); High 2a W or necessary-ζ-1 Therefore, food 0) Eating, salty, pungent! , ≦゛ increases 7JI
I-C1 There is a χ point that impairs the flavor of foods.

Using this bacteria, t4.
1-1j table liquid 1 note place (-・°buto 705%, yeast egisu 025φ, futotsu 1ν) 0.1%);・These various organic acid salts are also jl, /100 mole 1. / + 0-s-le concentration added, 10 t? A complete culture was carried out (,lll'
Sodium chloride, pH 6,000 mol, pH 7,0 +/30''L) for 3 weeks or more; 720
At molar concentrations, psychrophilic spore-forming bacteria [Y
]Efficacy (1↓・Headings 1 and 3, Edit button 11 below.), Commercially available side dishes (...n...ri, Suwarata), Frozen foods (
No 1 delicious, Kiriuri 1 Chinese bowl technique 1, gratin)
Packed in I007 size and heat treated for 80U]0 minutes.
After cooling for 10 hours, set the sample tube 11 and put it aside for 10 hours.

I'y M'A'I'yM'A' lI:2-1g1 minute (soul 1=,
l2. As a result of identifying representative strains of E.
-! Reus (13 aci l lus cereus)
), Huggles Riff-Up Soo/L Miss (B, Lic old +10rrlls), Hachino L/, Bamilus (B,
3
When we investigated the distribution of bacterial CI of 9 Jl et al., we found that similar bacteria tit
Upper pocket, air, vegetables, (tsu: meat, seafood JfJ, spices,
Grasping the wide range of flour, etc. t,''-distributed and various substances 1-1
Ta. Isolated and fixed bacteria are 1-80% dead even after treatment with 10 monme. 1-8 111j1 fever I'7I is present. ! The maximum preservative effect is achieved without sacrificing the taste, flavor, and aroma of the food. 1. ! ), the bacteriostatic effect of China and Germany, -low Ci'
i? ! '#, '1Jll is expected to be effective, so we decided to use 41 organic acid, 7 ethanol, and (11L) a substance with a large bacteriostatic effect, or use a common organic acid salt. By adding concentration -C2.ll:, the original I of the food is
) +((6,0~7.0), but above 100C -1・
Is it sufficient to have a bacteriostatic effect with chill F' rAE-containing foods that contain no fertile spore-forming bacteria?
j (period preservation tko1114getoku4) tilt distribution cooking addition]-
Complete the food presentation 1〕1, come) useful heading, misfire 1y]? It has arrived.

In other words, misfire ψ] is intoxication-acid sorter, citric acid sorter,
ε's disintegrating acid sorter or power IJ j name 1, so J runoum salt, etc. ↓ ・O, +CC10 and the concentration of food 1,,,,"' 100 molar concentration・
~1/10 good) shi<ha]/100~l ,,,/”'
20Mo2.1 concentration added, I) H6,0-7,0 range -C and +00C heat treatment l and all foods (
1: This is a method of preserving foods cooked in oil with a temperature of 1.5 or more. .

Experimental example Tsuno, E11゛ (Tsume 7 896, Hay)
Taste 111%, I, U: JL Crystal 15%, Wakame 2 悌, Water 74 楚) pH 6,+, Lawn Cream-
7 (Commercial frozen food, Section 17,) Section FfL53) plI6
．． 7,...n...ri (commercially available frozen food) l) H6,
2-concentration Il'14 acid nota i / 50 mono I, concentration, J / 25 molar concentration mystery and addition, well-trained eight taste pie L/L (16f1)? 11. ) Perform sensual evaluation 1 15-0' to 1 (1 effect Ijili evaluation J, from light to dark concentration (〇-Kura 1150,000〕L -> I
/ 25 things 1) L? - ■ I, revised (the song is an overall evaluation of 10 points with no additives as 5 points, 1 knob odor, taste 1 and no additives as 0 points, -1 to +1, no additives as O-+2, sourness, salty taste) :・3 made with -1-+1 as 0 point with no addition of Go
3 results are shown in Table 1 (Table 1 *Sodium acetate (1150), (']/25). Even if it is contained at a concentration of 1/25 molar, the overall flavor will not be impaired at all.

The present invention will be explained below with reference to Example P.

Example 1 Based on the presented production flow V
．． 273% (1/3 (1 mol) pH 6.5 non:y-
--r-I was prepared, and as a control, 7-yume without addition of sl-lium acetate was also prepared. Each N21 My F,
The identified psychrophilic spore-forming bacteria (Bacillus pumilus) was extracted from chilled distributed prepared foods for 10J minutes.
/2 inoculated. 80 minutes in a hot water bath in a sealed film package.
c. Heat sterilized for 10 minutes, cooled and stored for 10 minutes. The effect of the addition of I/Rium acetate was that the added and non-inoculated Tsuyumai had good taste, flavor, and sound for 17 days, and the added and inoculated Nyumai for 15 days. However, the additive-free, inoculated N'yumai rotted in 4 days, and the additive-free, non-inoculated N'yumai rotted in 7 days. The growth curve of psychrophilic spore-forming bacteria in the tsuyu-mai supplemented with sodium acetate of the present invention is shown in Figure 1F.

/Nimai's manufacturing flow Sensory evaluation from panel (16 people): aroma, appearance, taste, texture, and odor? A score of 10 was given to a stuck score with no change, an X mark was given to an average value of 7 points or less, a Δ mark was given to 7 to 8 points, and a ○ mark was given to a score of 8 points or more. Moe measurements were supervised by the Environmental Health Bureau of the Ministry of Health and Welfare (published by the Japan Food Hygiene Association in 1976).
The food sanitation inspection guidelines (1) of the Food Sanitation Inspection Guidelines (1), one of the 4 Tosei Inspection Laws, were complied with.

Each uninoculated container weighs 80 U.

Despite 10 minutes of 1M sterilization, psychrophilic spore bacteria are always present, and they multiply during the storage process, but even with such bacteria, the bacteriostatic effect is still effective. Table 2 shows the relationship between changes in the number of bacteria and sensory evaluation.

Example 2 The presented method was prepared using 33% sodium chloride acetate. -1 Preparation e.g. isolated from pulled foods, identification I and psychrophilic cystobacterium (LRac i l lu
s pumi Il+! , ) was inoculated with 10 l of the spore solution prepared in advance, wrapped in a sealed film, and placed in a hot water bath so that the bacteria in the huffbark were 101/'/) per crumb.
After heating and sterilizing 0U for 10 minutes, store it for 7 minutes.
The evaluation was carried out in the same manner as in Example 1. 3rd result
Table P Kozu 4゜... How to make Nbark without any additives. These have multiplied to the order of 107/7 □-, respectively, and the occurrence of abnormality has been observed in Nbark, and the J+ diet has become impossible □.

Sodium acetate o of the present invention, 33. % (1725 equivalent n addition four hamburgers +, Wjx oll, 7 y
15 days later, 41 kidney inoculations i'! Taste and aroma for 16 days□
There was no change in flavor, and there was no difference from the product immediately after manufacture.

Example 3 Acetic acid of the present invention according to the proposed method, 4.6 t (1/3', o mol), added I) H6,
6 Chinese style stew J8502 was prepared. This is 100
After sealing the proboscis, sterilize it for a minute, cool it down, and keep it at 10°C. The number of bacteria was determined by the method of Example 1, and the tube strength was evaluated. I did i. The binding is shown in Table 4. □ Table 4 □ □ ※＊ Performance evaluation fi [li: Taste, appearance, taste, □Texture, odor □Hard and no change, marked with ○ (10 points)
, If the average value is 7 points or less, mark △ (changes) *Number of bacteria: (co/f) The Chinese-style stew of the present invention was stored in a constant temperature room for 12 weeks at 10'C, but it did not produce the same "frenyu" as the product immediately after production. had a feeling.

Method for producing Chinese-style stew (distribution below 10C) Example 4 1150 mol m degree (0,'l 64
), 1/30 molar concentration ('0.273%), 1/20
Molar concentration (0,405%), 1/lO mo11 concentration (0
, 82%) added pf (7,0,6,5,6,0,5
A corn cream soup consisting of each Table 5 composition of Table 5 of , 5 was prepared.

As a control, the present invention product and 'white ability evaluation and '+S h” II: M) Review f song Lt;
119 Item 1-r, = , 1.1. jl rano:
Dispense J-/'Cream Souf into 1009 pieces each, according to the method of actual h1:)1'9111, and 7 for proof was 1°'JT? '3 cases of spore-forming bacteria (13 (Ici)
llus punch+lc+s) ”;x Corn cream soup with function I O'/y oak-1
1'fi/, ``Ruyou (Hakubyou L, Baori o, Child, Futai BO
C110 minutes (7) Heating sterilization 12, /9 1. It was then stored for 10 minutes. 3. Changes in the number of bacteria in overcultivated plants, changes in taste and flavor. ll determination and ゛Hakuno Seisen 1 (
・Executed 1 column 1 force a, I・Kobe(-1 processed 6, these results 9': ro-・Table 6 i) showed.

Table 6 - 10C Storage Sensory Evaluation
■ 1 value / "J△ No commercial value due to the smell of putrefaction. 1 East; ・ Hon, Komyo's corn cleave h 2- B is the TI-n-crino soup tJ- manufactured in Hatakeo.
In comparison, the flavor deteriorated - J-7, H, but 11 food's original taste, good tt'p H (7,0-60).
) Shi, Tsu-? 5. Example ``Produced by the deer method, 77 pieces of tarhikurata (Table 1'57 [
This shows that the (!l'l acid) of the present invention = 1 lium and li-
Added 1 liter of phosphoric acid. , It's from 1! ,) L (acetic acid, which is also known to be effective as a conditioner (low L agent) in terms of bacteria, etc.)
N1' Shun Iguichi Coffee Club! I7V Kosoe IJII 1.
-1 Example 1 force θ b, ′: a) 1-based on; if
:Ml made 1-7 Yuhiku-7's sensory evaluation and i:+:
One rule was established for the change in the i number. , Table 7* ○ Corn cream, -fu' M Has a flavor (market-priced product).

× Strong acidity, Rano 1ro (decreased flavor, no commercial value).

When shrimp gratin V was added with acetic acid at a 1/30 molar concentration, the pH decreased to 4.4, and when citric acid was added at a 1/20 molar concentration, the pH was reduced to 34, acetic acid at a 1/60 molar concentration.
Addition of 60 molar concentration lowers to 4.2, adds sourness,
It will spoil the taste and flavor of shrimp gratin. However, acetic acid
・Rium I/30 molar concentration, citric acid liter ・Rium liter/
Shrimp gratin prepared by adding 1/60 mol of sodium citrate to 1/60 mol of sodium acetate has a MOP'H of 65 to 7°O, and is functionally superior to shrimp without additives. Like gratin, it had a good taste and flavor. Next, additive-free and additive shrimp gratin at 25C11mC
Started saving. Table 8 shows that when the sodium acetate of the present invention was added at a concentration of 1/30 molar, the germination and proliferation of philosophic spore bacteria was extended for 7 days compared to 5 days without the addition. I found something that works. The addition of sodium citrate (l/60 molar concentration) to the sodium acetate (I/60 molar concentration) and the addition of sodium citrate (I/20 molar concentration) also extended the spoilage by 5 days beyond the control period.

1'J, as detailed above, according to the method of the present invention, the organic acid salt is added at a molar concentration of 1/100 to 1/10, preferably 1/10.
By adding at a molar concentration of 0 to I/20 and heat-treating at 100C or less, the original taste and flavor of the food (pl (60 to 7
We succeeded in suppressing the germination and proliferation of philic spore bacteria without any deterioration of 0), and increasing the shelf life of chilled foods.

[Brief explanation of drawings]

FIG. 1 is a graph showing the storage stability (1) I-16,5) before adding sodium acetate (0,273%) and without adding sodium acetate. - ■No addition of sodium acetate, seedlings, ■No addition of sulfur acetate, no inoculation, ■Addition of sl-lium acetate, no inoculation, ■Addition of sodium acetate, no inoculation. Patent applicant Ajinotsuso Co., Ltd.

Claims (1)

[Claims] Organic acid salts are added at a concentration of 1/loo mole to 1/10 mole of F during cooking processing, and the pH is in the range of 6.0 to 7.0 and
1. A method for preserving chilled distributed prepared food, which comprises maintaining the food heat-treated at a temperature below 1OC at a temperature below 1OC.