KR900006865B1 - Process for making food packed - Google Patents

Abstract

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Description

Manufacturing method of packaged food

1 is a graph showing the relationship between the temperature change and the pressure change in the heat sterilization process carried out in the method for producing a packaging surface according to the present invention,

2 is a graph showing the relationship between temperature change and pressure change in the sterilization process carried out in the method for producing a packaged rice according to the present invention,

3 shows a process in which the lid of the container is deformed by heat treatment under pressure,

4 shows a process in which the bottom of the container is deformed by heat treatment under pressure,

5 shows a process in which the side wall of the container is deformed by heat treatment under pressure,

6 is a graph showing the relationship between temperature change and pressure change when the lid of the container is deformed by heat treatment under pressure.

In Figures 1 and 2, curve A shows the temperature change in the sterilizer, curve B the temperature change in the pavement surface, curve C the pressure change in the vessel, and curve D the pressure change in the sterilizer. do.

The present invention relates to a method for producing a packaged food in which non-dried noodles, boiled rice or boiled beans such as spaghetti, Japanese noodles, Chinese noodles or other raw noodles (non-cooked noodles) are packaged in a packaging container.

More specifically, the present invention relates to a method for producing a packaged food, in which cotton strands, rice grains or beans can be effectively prevented from sticking together in a container.

In terms of saving the time required to immerse dry noodles in water for cooking and to enjoy the taste of Inshand noodles, several types of packaged food have been shipped to the market to date. In general, ordinary products include plastic container types such as bags or cups obtained by filling raw noodles such as Japanese noodles, Chinese noodles or spaghetti and heat treatment under pressure.

It is true that such packaged raw noodles have the above advantages in cooking. However, the cotton strands packaged in a container such as a bag adhere to each other during the surface filling process, subsequent press or heat treatment, product dispensing process, or when displayed in a show window or the like.

As a result, when a consumer purchases such a packaged food, the appearance of the package is already damaged.

Noodles sticking in the container are difficult to separate and cannot be enjoyed when eating a quality unique to the texture. When a consumer attempts to separate sticking cotton strands, there is a special problem that the cotton strands are cut or damaged near the sticking positions.

In order to solve the above problems, there have been many proposals up to cash. For example, Japanese Patent Application Laid-Open No. 57-170155 discloses "retrot pack" cotton (retrot: sealed pouch made of metal thin film), in which raw noodles coated with an aqueous organic acid containing dispersed fat are subjected to heat treatment. It is described that these stickings can be prevented.

On top of that, the patent specifically states that when filling cotton in an airtight container, the air content in the container is at a level of 30-50% by volume of the volume of the filled cotton, which corresponds to 23-33% by volume of the total volume of the container. It is disclosed that holding is preferable.

By this method, unlike other prior arts, it is possible to effectively prevent the individual face strands from sticking to each other.

However, it is still impossible to obtain completely satisfactory results.

Several types of "Retorot Pack" rice (packed in sealed metal bags) are also on the market. To eat rice, the whole bag is heated and opened in hot water to transfer the contents (rice) to a dish, for example.

It is true that such packaging is simple to cook.

Packaged rice grains, however, will adhere to each other during rice filling, subsequent press or heat treatment, product distribution, or during display in shop windows.

As a result, when consumers get that kind of rice, the appearance of the packaging is already damaged.

Rice grains adhered to it in this way are difficult to separate and the grains of rice are partially broken in the container so that the texture quality is not enjoyed when eating.

According to the present invention, when non-dried noodles such as raw noodles, boiled rice grains or beans are packaged in an airtight container so that the air content in the container is kept within a specific range, and then heat-treated under pressure, the cotton strands, the ribs and the beans adhere to each other in the container. It is based on the knowledge that it can be effectively prevented.

It is therefore a primary object of the present invention to provide a method of gymnastics of packaged foods in which each of the cotton strands, the grains of rice and the beans are less sticky to each other than in the prior art.

Other and other objects of the present invention will become apparent from the following description.

According to the present invention, boiled noodles, raw noodles, half boiled noodles, non-dried noodles such as steamed noodles or slightly steamed noodles, boiled rice or boiled soybeans or other similar foods have an air content in the container of 40 to 85 of the total volume after completion of the packaging. Provided is a method of making a packaged food, which is hermetically filled in an internal combustion container so as to remain in volume% and then the container is subjected to heat treatment under pressure.

The present invention addresses the following. Non-dried noodles such as raw, boiled, steamed or slightly steamed Japanese noodles, buckwheat noodles, spaghetti, Chinese noodles or Chow Meen, rice grains such as steamed rice, steamed rice, boiled rice or half-boiled rice, and beans such as boiled soybeans, Naturally, the present invention is not limited to the above-mentioned foods, but the present invention can be applied to boiled noodles or half-boiled noodles obtained by boiling dried noodles by a known method.

In order to further enhance the effect of preventing such cotton strands and fine particles from sticking together, an emulsifier such as lecithin or saccharose fatty acid ester is added to the noodles or rice before the noodles are packaged in the internal combustion container.

Preferably, 0.01 to 0.1% by weight emulsifier is applied onto cotton strands or rice grains. Various fats may also be added at levels of 0.5 to 2% by weight for the same purpose.

Subsequently, the food, such as non-dried noodles, is packaged in an internal combustion container by known methods until the air content in the container reaches a level of 40 to 85% by volume. In this case, when the non-dried cotton is packaged, the air content is maintained at a level of 40 to 70% by volume, preferably 50 to 70% by volume.

When rice grains are packaged, the air content is maintained at a level of 40 to 85% by volume, preferably 45 to 80% by volume. Flame retardant containers made of heat-resistant materials of about 135 ° C, which may be suitably formed into polygons, cups or bowls, for example pouches, "retort pouches" or metal pouches), footnotes, cubes or parallel footnotes. Preference is given to using.

In addition, the flame retardant container is preferably made of a single layer or multilayer material such as polyethylene, polystyrene, polypropylene or polyester, which is water resistant and flexible.

Moreover, in the present invention, it is particularly suitable to use tray-shaped containers having rigid or semi-rigid.

Such rigid or semi-rigid containers can be heated directly by the microwave oven. For example, a container containing such food can be easily heated in a microwave after the seasoning is added to the non-dried surface or the curry sauce is added to the grains of rice. Also, of course, the heated food can be eaten as a sieve in a container immediately after heating without using a bowl or the like.

In the present invention, it is particularly important when the non-dried cotton or the grains of rice should be packaged in a container of the above-described type in order to maintain the air content of the container in the above-mentioned specific range.

The term "air content of the container" refers to the value obtained by subtracting the volume of unpacked cotton or particulate from the total volume of the container (100%). It refers to the total volume of inert gases such as nitrogen and air present in the vessel.

In order to obtain the above-mentioned air content, it is preferable to uniformly distribute it in the container when filling the container with the non-dried surface or fine particles.

After the non-dried surface is filled in the container by this method, the container is sealed by a known method such as heat fusion.

According to the present invention, the cotton strands, particulates or beans are packaged in rigid or semi-rigid containers and the air content of the containers is kept within a certain range.

This prevents surface strands, particulates, beans, etc. from being squeezed between the inner walls of the container during pressurized heat treatment or product distribution, so that they do not stick together.

According to the invention, the vessel is then subjected to a heat treatment under pressure. This treatment has a differential presure of −1.0 to +2.0 kg / cm 2, preferably 0.1 to 1.0 kg / cm 2, even more preferably 0.1 to 0.5 kg It is desirable to fall within the range of / cm 2.

It should be noted here that the method disclosed in Japanese Patent Application Laid-open No. 61-1371 to the present applicant can be effectively applied to the present method to a considerable extent, and thus can be used as a pressurized heat treatment in the manufacturing method of the present invention quite appropriately.

The method described in Japanese Patent Laid-Open No. 61-1371 will be described in detail. In this method, the rate of increase of the external pressure acting on the vessel is changed in accordance with the rate of increase of the internal pressure acting on the vessel, and at the same time, the time of dropping the external pressure of the vessel is adjusted to lag behind the start of the subsequent cooling step.

In this pressure control method, the first step is to detect the pressure change pattern of the vessel under a predetermined temperature condition. Containers containing air and contents to be sterilized are used as examples of such containers.

In this detection step, for example, a thermocouple is placed in the package for measuring the temperature of the contents and the space, and the package thus placed is placed in the sterilizer.

In this state, while sterilizing the package under a predetermined sterilization temperature, the measurement of the change pattern of the temperature of the contents and the temperature of the space in the package is carried out.

The pattern of change in internal pressure of the package is calculated based on this measurement result.

More specifically, the schematic for pressure in the vessel is as follows:

Saturated vapor pressure (kg / ㎠ absolute)}-Atmospheric pressure (kg / ㎠ absolute)

In the above, the pressure in the container before the sterilization process is assumed to be atmospheric pressure, and the initial temperature of the space is assumed to be approximately equal to the initial temperature of the contents.

When performing the sterilization process on a flexible container, it is preferable to adjust the pressure of the treatment tank to minimize the measurement error caused by the volume change of the container accompanying the pressure change of the package.

Other methods of detecting the pressure change pattern can also be used by directly measuring the initial pressure of the vessel thereon. On the basis of the pressure change pattern of the vessel obtained by the above method, detection of the peak pressure in the elapsed vessel in which the change in the course of the rise of the pattern occurs is performed.

In addition to these results, the differential pressure at the start of sterilization and when the internal pressure of the container reaches its peak value is also considered.

Thus, this rate of pressure increase is calculated so that the rate of increase of the internal pressure of the vessel can be changed around the point of change. (To ensure a proper level of differential pressure, the form of changing the pressure in the sterilizer is consistent with the form in the vessel. Is preferred). Based on the results, each control aid for the rate of rise of the sterilizer pressure is determined.

In addition, each control condition for the pressure drop in the sterilizer is determined such that the pressure drop start point in the sterilizer is later than the start point of the subsequent cooling step.

Thus, control of the pressure control method is completed in this way.

However, when the differential pressure provided when the sterilization process described above is started or the internal pressure of the container reaches its peak value, however, the differential pressure obtained by subtracting the internal pressure of the container from the external pressure of the container is -1.0 to +2.0 kg / cm 2 with respect to the internal pressure of the container, Preferably it is maintained in the range of +0.1 to 1.0 kg / cm 2, more preferably +0.1 to 0.5 kg / cm 2.

On top of that, the point of changing the pressure rise rate of the sterilizer is fixed close to the point of changing the pressure rise pattern of the vessel, i.e., in the range corresponding to 80% (the required period between the onset of disinfection and the pressure change point in the vessel). .

This makes it possible to maintain a suitable differential pressure at a constant level while increasing the internal pressure of the vessel. Incidentally, the above pressure control method can be automatically and stably performed by the use of a computer.

In addition to the above method, it is preferable that the lid or bottom of the container is made of a material which can be temporarily deformed by heat treatment under pressure, and the lid or bottom is not lower than 115 ° C, more preferably more than 100 ° C. While not low, it is desirable to temporarily deform by adjusting the pressure during heat treatment to bring the lid into contact with the food top surface in the container.

The pressure is controlled so that the area of the lid in contact with the upper surface of the food in the container is preferably less than 60%, preferably between 70 and 100%.

In other words, this effectively prevents browning and stretching occurring at the upper surface of the food facing the head space during heat treatment, where the temperature of the vessel is no less than 100 ° C., more specifically not less than 115 ° C. In this case, the air content of the container does not change because the container is sealed, so that the air in the container does not move to food even if the lid is deformed for a while as described above.

Examples of the above modifications include modifying the lid referred to in FIG. 3 and modifying a portion of the side wall of the container referred to in FIG.

According to the present invention, the phenomenon that the surface strands normally stick to each other can be successfully prevented, thereby enabling the production of a packaging surface excellent in appearance, texture quality, and separation of the surface strands.

In particular, the method of the present invention is Japanese Patent No. Incorporating the pressure control method specified in 1317/1986 pressure-heat sterilization, it is possible to more effectively prevent the surface strands from sticking together. Thus, the pavement prepared by the method of the present invention is suitably used in the form of instant food with a source or a stuffing. In particular, according to the present invention, the air content in the container is large and the surface strands hardly stick together.

The source or stub can easily penetrate between them through the gaps between the individual facets, and since the container has enough space to accommodate the source or stub, the source or spout does not flow out of the container. Furthermore, the source or spout can be evenly applied to the cotton strands and can be eaten immediately after heating the entire vessel in an electronic oven.

However, it should be noted that the present invention packaging surface may, of course, be sold without a source or stub attached. Packaged rice prepared according to the invention is suitably used in the form of instant foods with curry sauce, and the present invention also provides advantageous advantages in this case.

Electron ovens are used as examples in the above description as means for heating non-drying surfaces and rice, but are not limited to the use of such electron ovens.

For example, the surface may be heated by water or by other suitable heating means.

The invention is further illustrated by the following unlimited examples.

Description of Examples

In the following examples, the air content in the vessel was measured by the following method. A vessel containing cotton strands was placed in water and the volume of air in the same vessel was measured.

Based on the results, the air content was calculated by the following equation. The same method was also followed for the rice.

Example 1

Dry spaghetti with each strand 1.9 mm in diameter was boiled for 6 minutes 30 seconds and half boiled spaghetti was obtained.

The sample thus obtained was transferred onto a collector and water was drained from the sample, so that purified rapeseed oil containing tablet weight percent was applied to the drained sample at 1.25 weight percent.

200 g of the sample was then packaged in a polypropylene dish having a thickness of 0.7 mm (130 mm wide, 180 mm long and 20 mm deep) and the dish was heat sealed with a film consisting of a polypropylene inner layer and a nylon outer layer (130 mm wide, 180 mm long).

In this case, the value of the air content obtained was about 57% by volume.

The dish was then placed in a sterilizer.

Note that a thermocouple is attached to the dish to measure the temperature of the contents.

Next, after sealing the sterilizer, the inside of the sterilizer was initially pressurized to 0.25 kg / cm 2 and moved to sterilize water at 90 ° C. from the hot water tank. The temperature of the sterilizer was then increased as indicated by line A shown in FIG. 1 and after reaching 123 ° C., the dish was subjected to sterilization for 12 minutes. (During this time, the pressure in the sterilizer did not deform the dish. To adjust by manual valve)

Next, the measurement was performed regarding the temperature change pattern of the contents. The results are shown by line B in FIG.

Based on the result obtained by the measurement of this temperature change pattern, the pressure in the dish was calculated by the following equation.

Line C in FIG. 1 shows the pattern of pressure change in the dish obtained from this calculation.

In this calculation, it is assumed that the temperature of the space in the container sample is equal to the temperature of the contents.

Saturated atmospheric pressure (kg / cm2abs)-atmospheric pressure (kg / cm2abs)

In this equation, the internal pressure of the dish was assumed to be atmospheric pressure.

Based on the pressure change pattern of the dish thus obtained, the internal pressure of the dish was changed 21 minutes after the start of sterilization.

At this time, the sterilizer pressure was fixed at 2.2 kg / cm 2 (differential pressure, ie, the internal pressure of the sterilizer internal pressure negative plate was +0.2 kg / cm 2).

A constant level of pressure application was applied 31 minutes after the start of heat sterilization and fixed at this time with the pressure of the sterilizer (differential pressure was +0.2 kg / cm 2).

The pressure applied to the dish was maintained until 33 minutes after the start of sterilization (about 1 minute after the start of cooling) and the pressure of the sterilizer was maintained 37 minutes after the start of sterilization (5 minutes after the start of cooling) 1.3 kg / cm2 (differential pressure: = 0.2 kg / cm 2).

In the above method, the pressure change pattern of the sterilizer was obtained based on the pressure change pattern of the dish.

Line D represents the pressure change pattern of the sterilizer.

In this case, the temperature of the space in the vessel is assumed to be the same as the temperature of the contents to calculate the pressure change pattern of the dish, but the temperature of the space is at least equal to the actual pressure of the dish, at least until the cooling begins. It is higher than the value indicated by the pressure change pattern of.

For this reason, the pressure change pattern of the sterilizer was maintained at a higher level than the value indicated by the pressure change pattern of the dish.

Moreover, in order to prevent the sealing material from being removed from the dish, it is desirable to maintain the dish pressure at a level higher than the pressure of the sterilizer.

The dish was sterilized under the conditions described above based on the pressure change pattern of the sterilizer described above, thus obtaining a dish-packed spaghetti.

The appearance of spaghetti was good. In this embodiment, the contact area of the spaghetti top surface and the lid is about 1% of the relative total area of the spaghetti top surface in the container while the temperature of the container is at least 115 ° C.

The dish containing spaghetti was heated at 95 ° C. for 5 minutes in boiling water, then the dish was opened and 150 g of meat sauce was poured into the dish. When spaghetti was eaten in this state, the spaghetti strands did not stick together, the separability was good, and the texture of the strands was good.

Example 2

Autoclave sterilization was carried out at a certain level of pressure.

The pressure level was 1.5kg / ㎠, sterilization temperature was 120 ℃ and sterilization time was 25 minutes.

Apart from these conditions, dish-packed spaghetti was obtained in the same manner as in Example 1.

In this embodiment, the top surface of the spaghetti is not in contact with the lid while the temperature of the vessel is above 115 ° C.

Example 3

355 g of spaghetti was packed in a dish (air content was about 40% by volume).

Pressurization-heat sterilization was carried out at a certain level of pressure.

The pressure level was 1.5kg / ㎠, sterilization temperature was 120 ℃ and sterilization time was 25 minutes.

Apart from these conditions, dish-packed spaghetti was obtained in the same manner as in Example 1. However, in this embodiment, the top surface of the spaghetti is not in contact with the lid while the temperature of the container is at least 115 ° C.

Comparative Example 1

384 g of spaghetti was served on a plate (air content was about 32% by volume). Autoclave sterilization was carried out at a constant level of pressure. The pressure level was 1.5 kg / cm 2, the sterilization temperature was 120 ° C. and the sterilization time was 25 minutes. Apart from these conditions, dish-packed spaghetti was obtained in the same manner as in Example 1. However, in this embodiment, the top surface of the spaghetti is not in contact with the lid while the temperature of the container is at least 115 ° C.

Comparative Example 2

413 g of spaghetti was charged into a dish (air content was about 27% by volume). Pressurization-heat sterilization was carried out at a certain level of pressure. The pressure level was 1.5kg / ㎠, sterilization temperature was 120 ℃ and sterilization time was 25 minutes.

Apart from these conditions dish-packed spaghetti was obtained in the same manner as in Example 1. However, in this embodiment, the top surface of the spaghetti is not in contact with the lid while the temperature of the container is at least 115 ° C.

Ten members tested the dish-packed spaghetti prepared in Examples 1 to 3 and Comparative Examples 1 and 2 described above, and examined the items "separability", "appearance" and "texture quality" for spaghetti, respectively.

Table 1 shows the summary results.

TABLE 1

Note: The figures shown in Table 1 are based on the quality levels of 10 levels of spaghetti for each of the "Separability", "Appearance" and "Texture Quality" items.

Each member expressed spaghetti with the highest rating of 10 points each of them thought ideally and marked spaghetti.

The above values were obtained by averaging the values thus obtained (rounded to one decimal place).

Example 4

A sample of Chinese noodles, in which each strand was boiled and half-boiled for 2 minutes, was made of Chinese noodles having a diameter of 1.5 mm.

The half boiled cotton sample was transferred to a filter and the water was drained from the sample, followed by applying 1.25% by weight of refined rapeseed oil containing 1.2% by weight of purified soy lecithin.

200 g of the sample was then packaged in a polypropylene dish having a thickness of 130 mm, a length of 180 mm, and a depth of 20 mm of 0.7 mm, and the dish was heat sealed with a film consisting of a polypropylene inner layer and a nylon outer side (130 mm wide, 180 mm long). In this case, the air content value was about 59 vol%.

Subsequently, the Chinese noodles contained in the dish were sterilized under a certain level of pressure at a pressure of 1.5 kg / cm 2, a sterilization temperature of 120 ° C. and a sterilization time of 25 minutes, thus obtaining a dish-packed Chinese noodles. The appearance of the Chinese cotton strand was good.

In this embodiment, the upper surface of the noodles is not in contact with the lid while the temperature of the container is at least 115 ° C.

After the dish containing noodles was heated at 95 ° C. in boiling water, the dish was opened and 250 g of Chinese soup was poured into the dish at 80 ° C. When the Chinese noodles were eaten in this state, the noodles did not substantially stick to each other, and the separability and texture of the strands were good.

Example 5

180 g of boiled rice obtained by the same method was filled into a polypropylene plate having a thickness of 0.7 mm (upper diameter 150 mm, lower diameter 80 mm and depth 30 mm) and the plate was heat-sealed with a film composed of a polypropylene inner layer and a nylon outer layer (150 mm diameter). It was. In this case, the value of the air content obtained was about 47% by volume.

The dish was then placed in a sterilizer. It should be noted that a thermocouple was attached to the dish to measure the temperature of the contents.

Next, after sealing the sterilizer, the inside of the sterilizer was initially pressurized to 0.25 kg / cm 2 and water at 90 ° C. was transferred from the hot water tank to the sterilizer.

The temperature of the sterilizer was then increased as indicated by line A in FIG. 2 and the dish was sterilized for 15 minutes when it reached 123 ° C (during this time, the pressure in the sterilizer was controlled by a manual valve so that the dish was not deformed). Adjusted).

Next, the measurement was performed regarding the temperature change pattern of the contents. The results are shown by line B in FIG.

Based on the result obtained by the measurement of this temperature change pattern, the pressure of the dish was calculated in the same manner as in Example 1.

Based on the pressure change pattern of the dish thus obtained, the internal pressure of the dish was changed 20 minutes after the start of disinfection.

At this time, the pressure of the sterilizer was fixed at 1.6 kg / cm 2 (differential pressure, ie, the pressure within the sterilizer minus the plate pressure was +0.2 kg / cm 2) The application of a certain level of pressure began 30 minutes after the start of heat sterilization. At this time, the pressure of the sterilizer was fixed at 2.5 kg / cm 2 (differential pressure was +0.2 kg / cm 2).

The pressure applied to the dish was maintained at a constant level until 36 minutes after sterilization began (about 1 minute after the start of cooling) and the pressure of the sterilizer was 40 minutes after the start of sterilization (5 minutes after start of cooling) l.6kg / ㎠ (Differential pressure: + 0.2kg / cm 2) In the above manner, the pressure change pattern of the sterilizer was calculated based on the pressure change pattern of the dish.

Line D represents the pressure change pattern of the sterilizer.

In this case, it was assumed that the temperature of the space in the vessel was the same as the temperature of the contents to calculate the pressure change pattern of the dish, but the temperature of the space was substantially higher than the temperature of the contents until at least cooling began. The actual pressure of the dish was higher than the value indicated by the pressure change pattern of the same dish.

For this reason, the pressure change pattern of the sterilizer was maintained at a higher level than the pressure change pattern of the dish.

Moreover, in order to prevent the sealant from being removed from the dish, it is desirable to maintain the out-of- dish pressure at a level higher than the pressure of the sterilizer.

Based on the sterilizer pressure change pattern described above, the dish was sterilized under the above-mentioned conditions and thus dished rice was obtained.

The appearance of the rice was good. In this embodiment, the upper surface of the contents (rice) is not in contact with the lid while the temperature of the dish is 115 ° C or higher.

The dish containing rice was heated to 95 ° C. in boiling water for 5 minutes, then the dish was opened and 150 g of curry was poured into the dish. When the rice was eaten in this state, the rice grains did not stick together and the rice grains had good separability and texture.

Example 6

Pressurized heat sterilization was performed at a constant pressure.

The pressure level was 2.2kg / ㎠, sterilization temperature was 120 ℃ and sterilization time was 25 minutes.

Apart from these conditions, dish-packed rice was obtained in the same manner as in Example 5. In this embodiment the upper surface of the contents (rice) is not in contact with the lid while the temperature of the dish is above 115 ° C.

Example 7

The rice was packaged in a dish with an air content of about 40% by volume. The air-heat sterilization was rinsed at a constant pressure. The pressure level was 2.2kg / ㎠, sterilization temperature was 120 ℃ and sterilization time was 25 minutes.

Apart from these conditions, dished rice was obtained in the same manner as in Example 5. In this embodiment, the upper surface of the contents (rice) is not in contact with the lid while the temperature of the dish is 115 ° C or higher.

Comparative Example 3

The rice was packaged in a dish in such a way that the air content was about 32% by volume. Press-heat sterilization was carried out at a certain level of pressure.

The pressure level was 2.2 kg / cm 2, the temperature was 120 ° C. and the sterilization time was 25 minutes. Apart from these conditions, dished rice was obtained in the same manner as in Example 5.

In this embodiment, the upper surface of the contents (rice) is not in contact with the lid while the temperature of the dish is 115 ° C or higher.

Comparative Example 4

The rice was packed in a dish in such a way that the air content was about 27% by volume. Press-heat sterilization was carried out at a certain level of pressure. The pressure level was 2.2 kg / cm 2, the sterilization temperature was 120 ° C. and the sterilization time was 25 minutes.

Apart from these conditions, dish-packed rice was obtained in the same manner as in Example 5.

In this embodiment, the upper surface of the contents is not in contact with the lid while the temperature of the dish is at least 115 ° C.

Ten members tested the dish-packed rice prepared in Examples 5 to 7, Comparative Examples 3 and 4 described above, and examined the items "separability", "appearance" and "texture quality" for the rice, respectively.

Table 2 shows the summary results.

TABLE 2

Note: The figures shown in Table 2 are based on 10 levels of rice quality grades in terms of "gruffiness", "appearance" and "texturing quality". Each commissioner voted him with the highest grade of 10 points that marked him the ideal rice.

The above values were obtained by averaging the values thus obtained (the first decimal places were rounded off).

Example 8

1300 g of rice soaked in water was steamed at 100 ° C. for 5 minutes and then soaked in hot water (98 ° C.) for 2 minutes.

Meanwhile, seasoning solution (80 cps) comprising 18 parts by weight of soy sauce, 1.0 part by weight of tuna extract, 0.7 parts by weight of sodium glutamate, 5.3 parts by weight of salt, 6 parts by weight of sugar, 0.2 parts by weight of xanthan gum and 68.8 parts by weight of water. do.

The rice was treated with 300 g of sauce, and the rice was then steamed for 20 minutes at a temperature of 100 ° C.

The water content of the resulting rice was 64% by weight.

The rice (ie pregelatinized rice) was air dried for about 3 minutes at 40 ° C. and RH 47%.

Result 200 g of rice was packed in a polypropylene dish having a thickness of 0.7 mm (upper diameter of 134 mm, lower diameter of 90 mm, depth of 35 mm and volume of 350 ml) and the dish was heat sealed with a film consisting of a polypropylene inner layer and a nylon outer layer (135 mm diameter). In this case, the air content value obtained was about 52% by volume.

The dish was then placed in a sterilizer.

The pressure of the sterilizer was changed as shown in FIG. 6 to carry out the heat treatment under pressure. In this regard, the plates and lids are not deformed at an early stage, about 75% of the total area of the upper surface of the contents (rice) is brought into contact with the lids while the temperature of the vessel is at least 100 ° C and the plates and lids are The pressure was adjusted by hand in such a way that it did not deform when the temperature was lower than 100 ° C.

With respect to the rice packaged in the dish, browning and crushing were not observed on the top surface of the rice in the dish.

Result The dish containing rice was heated after being heated in an electronic oven. The rice grains did not stick together and the rice grains had good separability and texture.

Comparative Example 5

The rice packaged in the dish was prepared in the same manner as shown in Example 8, but the pressure was adjusted by hand in such a way that the lid was not deformed.

With respect to the rice packaged in the dish, browning and pressing were observed on the rice top surface of the dish.

Claims (14)

Packaging rice grains or soybeans in a heat-resistant container, such that the air content in the heat-resistant container is in a range of 40 to 85% by volume of the container and pressurizing-heating the container. Way. The method of claim 1, wherein the grain of rice is selected from the group consisting of steamed rice, semi-steamed rice, boiled rice, and half-boiled rice. The production method according to claim 1, wherein the pressure-heating treatment is performed such that the differential pressure obtained by subtracting the internal pressure of the container from the external pressure of the container is varied in the range of -1.0 to +2.0 kg / cm 2 with respect to the internal pressure of the container. 2. The pressure-heating treatment according to claim 1, wherein the pressure-heating treatment is performed by a pressure regulating system in which the rate of increase in the external pressure of the vessel is changed in accordance with the rate of internal pressure rise of the vessel and the pressure of the vessel is lowered than the time at which cooling starts. Manufacturing method. The method of claim 1 wherein the heat resistant container is made of a flexible material. The method of claim 1, wherein the heat-resistant container is a rigid or semi-rigid tray. The method of claim 1 wherein the pressure is adjusted during pressurized heat treatment such that at least 60% of the upper surface of the food in the container contacts the lid. Packaging the non-dried surface in the heat-resistant container so that the air content in the heat-resistant container is in the range of 40 to 70% by volume of the total volume of the container, and pressurizing-heating the container. Manufacturing method. The method according to claim 8, wherein the non-dried noodles are selected from the group consisting of raw noodles, knee noodles, half-boiled noodles, steamed noodles and semi-steamed noodles. The manufacturing method according to claim 8, wherein the pressure-heating treatment is performed such that the differential pressure obtained by subtracting the internal pressure of the container from the external pressure of the container is varied in the range of -1.0 to +2.0 kg / cm 3 with respect to the internal pressure of the container. 9. The pressure-heating treatment according to claim 8, wherein the pressure-heating treatment is performed in which the rate of increase in the external pressure of the container is changed according to the rate of increase in the pressure of the container, and the time for lowering the external pressure of the container is performed by a pressure regulating system which is behind the time at which cooling is started. Manufacturing method. The method of claim 8, wherein the heat resistant container is made of a flexible material. The method of claim 8, wherein the heat resistant container is a rigid or semi-rigid tray. The method of claim 8, wherein the pressure is adjusted during pressurized heat treatment such that at least 60% of the food surface in the container contacts the lid.

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