JPS59156239A - Production of bottled food - Google Patents

Abstract

PURPOSE:Bottles are filled with raw fishes, shell or meat, sealed tightly and sterilized under pressure in a pressure kettle containing water to give a new type of bottled food with high long-term storability, giving a sense of safety and easiness, because the content can be seen. CONSTITUTION:Bottles are filled with fishes, shells or meat, usually deaerated, and capped. Then the tightly sealed bottles are placed in a kettle containing water and sterilized above 100 deg.C under pressure, then cooled down gradually under pressure to give the objective food. EFFECT:The food product is good in taste, smell and quality.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Technical field The present invention particularly relates to a method for producing a novel bottled food with a high shelf life, in which seafood and meat are bottled raw and then heated and sterilized.

(b) Background technology There are canning, retort pouch, and bottling methods for long-term preservation of processed food products.In particular, canning has been widely used because it is superior in terms of storage stability, manufacturing handling, and cost. However, the drawback is that the contents cannot be seen from the outside, and the smell of the can remains when the contents are removed.

Therefore, for example, jam, candied chestnuts, baby food, etc. have traditionally been packaged in bottles because of the sense of security that the contents can be seen as well as the sense of luxury in terms of consumer psychology. After being cooked at a high temperature, it is again sterilized by heating at 70 to 700 degrees Celsius for a short time before being filled into bottles.

However, although seafood and meat can be cooked and then packaged in cans or bottles, they must be sterilized by heating at high temperatures for long periods of time due to the nature of the bacteria that breed in these foods. For example, a size 2 can of salmon (220y-packed)
For canned foods, it is necessary to heat sterilize at temperatures above 2°C for 1/-5 minutes. However, if cooked seafood or livestock meat is heated again at high temperatures for sterilization, overcooking may occur, resulting in burnt retorts and the like, resulting in a significant deterioration in taste and quality.

Therefore, in order to produce boiled fish or meat and preserve it for a long time, it is necessary to cook and sterilize it at the same time by filling containers with fresh, low-temperature materials before cooking, sealing them, and heating them. Since the bottles lack heat and impact resistance, the method of manufacturing them as cans has been adopted as a necessity.

(C) Disclosure of the Invention The present invention takes into consideration the characteristics of the bottle, and the raw seafood and meat are bottled in the same way as canned food, and then heat sterilized and cooked, resulting in a long-term shelf life comparable to that of canned food. The present invention provides a method for producing bottled foods that not only ensures the quality of food, but also provides consumers with a sense of security and luxury that can't be found in canned foods because the contents can be seen. The details will be explained below.

First, fresh fish or meat is cut to fit a predetermined bottle size and filled into a bottle, and the bottle is degassed using a steam displacement method. For example 0. In the evening, steam at 700°C or higher at 1 pressure is blown into the mouth of the bottle to replace the air with steam, and the cap is quickly tightened to cool the bottle. Cooling causes the water vapor inside the bottle to solidify, reducing the internal pressure.

Note that degassing is effective in suppressing the proliferation of aerobic bacteria and also in reducing the expansion of pressure inside the bottle during high-temperature heating as described below.

Next, the sealed bottle is placed in a high-pressure heating pot (retort) filled with water and sterilized by heating. The reason why a pressure cooker is used is because bottle caps are unstable, unlike canned lids that are tightened with a sear. This is because it is necessary to hold down the cap to prevent it from flying off due to the expansion of the pressure inside the bottle due to heating.
The pressure cooker is filled with water, and the bottled material is immersed in a water bath to heat and pressurize it. This ensures that the pressure from the compressed air is evenly applied to the entire bottle, and that heat conduction is also uniform, with no air pockets and water acting as a cushioning material. This is because damage to the bottle can be prevented.

Heating under pressure can be used to sterilize and cook bottled foods (
For example, to soften the bones, etc., the water temperature in the pot should be set at 700℃ or higher, preferably 1/J-'C or lower.
It is desirable to maintain the temperature below the boiling point. The reason for setting the temperature below the boiling point is that when the water in the pot boils, the bottles dance and collide with each other or with other points of contact, and there is a risk that the bottles will be damaged.

The above bottles are sterilized by heating and pressurizing them in a pot for a predetermined period of time.
Once cooking is complete, the food is gradually cooled under pressure. In addition, when heating and slowly cooling under pressure, the pressure must be adjusted with due consideration to pressure changes within the bottle.

The bottled seafood or livestock meat obtained as described above is superior to canned food in terms of quality and shelf life.

B) Example An example of producing bottled boiled sockeye salmon by the method of the present invention will be described below.

First, fresh sockeye salmon is cut into a specified size, packed directly into bottles, and then steamed (θ) using a paper sealing machine.
J~/, OK9/crA pressure, 100°C) was degassed by displacement degassing method, and the cap was automatically tightened and sealed. Next, a large number of these bottles were placed in a metal bathnut, filled with water and heated to about 70°C, and then immersed in a vertical retort pot, and the pressure in the pot was adjusted to ~2OLBS/lN.
2 (/, 3~/, 7/crA) for a period of 2/2"C to satisfy the prescribed sterilization lethal value (Fo = F, 0) and to soften the bones. Heat sterilization cooking was performed.

Next, the hot water in the retort pot is gradually replaced with water under pressure to gradually cool it down, and the temperature reaches the desired temperature within 30 minutes. The temperature was lowered to 0°C, and the bottled product was taken out from the retort pot, and then cooled in air and returned to room temperature.

The resulting bottled sockeye salmon had no detached caps, no deformation, no damage to the bottles, etc., and the meat quality of the sockeye salmon was milder than that of canned salmon, and both taste and odor were extremely good.

←Effects of the Invention As mentioned above, with water kinho, seafood and meat are filled in bottles in their fresh state, just like canned food, and then heat sterilized and cooked, so they last semi-permanently at room temperature, just like canned food. It can be stored for a long time, and there is no can smell like canned food, and there is no taste.
Both odor and quality are good, and because of the nature of the bottle, the contents can be seen, giving consumers a sense of security and luxury that canned foods do not have, and making it possible to provide a new type of bottled food that has not existed before. It has advantages such as:

Patent applicant: Hoko Suisan Co., Ltd.

Claims (3)

[Claims] (1) After filling the raw raw materials of seafood and meat into bottles and tightening the caps, the sealed bottles are placed in a pressurized heating pot filled with water and immersed, and the temperature above the pressure is set to 700. A method for producing a bottled food, which is characterized by heating and sterilizing cooking at a temperature above ℃ or higher, followed by slow cooling under pressure. (2) The manufacturing method according to claim 1, wherein when tightening the cap, the inside of the bottle is degassed by a steam displacement method. (3) The heating under pressure is performed at a temperature of //! ; The manufacturing method according to claim 1, which is carried out at a temperature of not less than 0.degree. C. and not more than the boiling point.