JPS60168371A - Preparation of packed food - Google Patents

Abstract

PURPOSE:To obtain a high-quality packed food not causing softening of texture of food, change in appearance and deterioration of taste, by heating rapidly a food raw material having a high water content to form a dehydrated hardened film on the surface, sealing it, seasoning, etc. within a bag, sterilizing them under heating. CONSTITUTION:A food raw material (e.g., sweet potato, Japanese noodles, or macaroni) having a high water content is rapidly heated by infrared rays, etc., water in the core part remains as it is, water on the surface is dehydrated by 3-20wt% raw material, and a dehydrated hardened film is formed on the surface. The heated raw material, and water are packed into a heat-resistant bag, sealed hermetically, and sterilized under heating. Consequently, a packed food making the most of the raw material, having high quality and high shelf stability, wherein the raw material dehydrated by heating absorbs a seasoning solution or water, is restored to the original state, and the seasoning solution is penetrated into the raw material food, is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION Purpose of the Invention Industrial Field of Application The present invention relates to a method for producing packaged foods, and in particular, after forming a dehydration hardening film on the surface of a high-moisture food raw material by rapid heating, a seasoning solution, water The present invention relates to a method for producing a packaged food, which is characterized in that the food is packaged in a bag together with other ingredients, sealed, and sterilized by heating.

BACKGROUND ART Conventionally, when packaged foods are heated, the structure of the food itself softens, which impairs the appearance of the food, deteriorates the texture of the food, and significantly reduces the value of the food (1).

In order to eliminate such conventional drawbacks, the present inventor has carried out various research and
As a result of continued experiments, we have found that during the food processing stage, food or raw materials are dehydrated and coated on the surface of the food with a strong I! By adding seasoning liquid, water, etc. to compensate for the moisture dehydrated during bagging, sealing and heating the food, the food is restored and seasoned, and the structure of the food changes to a minimum, resulting in high quality. The present invention was developed based on the discovery that it is well maintained.

Components of the Invention That is, the present invention provides a packaging characterized in that after forming a dehydration-cured film on the surface of a high-moisture food raw material by rapid heating, the product is packed in a bag with a seasoning liquid, water, etc., sealed, and heat sterilized. In the food manufacturing method, seasoned processed foods or raw materials are heated using vacuum oil soot or infrared rays to dehydrate the surface moisture of the high-moisture food raw materials by 3 to 20% of the raw materials. The surface is agglomerated and the components are changed to form a strong film, which can be used as is or after cooking processing (2) and packed in a heat-resistant bag-like container with seasoning liquid, water, etc. to compensate for the moisture dehydrated in the drying process. After adding it, it is sealed and heated at a predetermined temperature to obtain a packaged food.

In the present invention, by heating the sealed food, the dehydrated food absorbs the seasoning liquid or water and restores itself, and the seasoning liquid penetrates well and a tough film is formed on the surface. This structure prevents tissue softening, changes in appearance, and food deterioration that occur in high-moisture foods, resulting in high-quality, long-lasting bagged foods that make the most of the natural flavors of the raw materials.

In addition, the high-moisture food ingredients of the present invention include all foods with a relatively high water content, such as vegetables such as sweet potatoes, potatoes, goho, kahochiya, turnips, asparagus, broccoli, and cauliflower, and buckwheat noodles. ,Udon,
・Grain-based foods such as custard, wontons, rice noodles, and spaghetti, as well as sausages, hamburger steaks, meat slices,
It has a wide range of applications, including meat sauce, konnyaku, shirataki, and other cooked food ingredients.

Next, the present invention will be explained in more detail with reference to Examples.

Example 1 Boiled macaroni was placed in a mesh container to prevent it from sticking, the surface was dried with infrared rays, the material was assimilated, this was packaged in bags with separately cooked meat sauce, and the material was heat sterilized at 121C for 20 minutes. By drying the surface with infrared rays, macaroni was prevented from softening and dissolving, and macaroni in meat sauce with excellent texture was obtained.

Example 2 Cut carrots, onions, potatoes, meat, etc. into small pieces, expose them to water for a few minutes, vacuum soot in 185C oil for a few seconds to form a thin, dehydrated film on the surface, and make a curry roux.
When packed in a heat-resistant bag and retort sterilized at 121 C' for 20 minutes, a curry roux containing potatoes with extremely good shape retention was obtained, with the oil-sooted potatoes not dissolving even after long-term storage at high temperatures. Ta.

Effects of the Invention As is clear from the above examples, according to the present invention, after forming a dehydration-cured film on the surface of a high-moisture food material by rapid heating, it is packed in a bag with a seasoning liquid, water, etc., and sealed. -1
Since heat sterilization is performed, only the surface moisture is dehydrated while the moisture in the core of the food remains, forming a tough film on the surface. This method has the advantage that it is possible to obtain a packaged food that is comfortable and of high quality without deterioration in texture.

Applicant: Kibun Co., Ltd. Agent Yukio Maruyama

Claims (1)

[Claims] After forming a dehydration-cured film on the surface of high-moisture food raw materials by rapid heating, they are packed in bags with seasoning liquid, water, etc., and sealed.
A method for producing a packaged food, characterized by heat sterilization.