WO2004045294A1 - 食品の予備加熱調理方法および加熱調理用食品 - Google Patents
食品の予備加熱調理方法および加熱調理用食品 Download PDFInfo
- Publication number
- WO2004045294A1 WO2004045294A1 PCT/JP2003/014683 JP0314683W WO2004045294A1 WO 2004045294 A1 WO2004045294 A1 WO 2004045294A1 JP 0314683 W JP0314683 W JP 0314683W WO 2004045294 A1 WO2004045294 A1 WO 2004045294A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food
- heating
- cooking
- frozen
- preheating
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
Definitions
- the present invention relates to a preheating method for food and a food for cooking.
- Meats, fish, eggs and processed foods containing animal protein as a main component, and foods for cooking that are frozen or chilled can be stored raw or frozen or chilled for distribution. After being cooked, some are frozen or chilled and stored for distribution.
- the former food which is available for distribution as is, can be stored without relatively impairing its flavor, but it takes time to heat the inside of the food when cooking at home or a restaurant.
- since it is stored raw without heating, for example, grilled chickens that are processed by skewering, etc. will retain many viable bacteria if they are contaminated with bacteria such as Escherichia coli during the processing process. Will do.
- an object of the present invention is to provide a cooking method for heating and cooking, which contains animal protein as a main component and is stored frozen or chilled, in a short time without variation, and has a flavor, texture, and hygiene. It is to be excellent.
- the food preheating method according to the present invention is a method of preheating and cooking frozen or chilled food containing animal protein as a main component, the frozen or chilled food being stored before the frozen or chilled storage.
- a method of preheating to a temperature range above the protein denaturation temperature and below the cooking temperature was adopted.
- the food for heating and cooking mainly composed of animal protein is preheated to a temperature range between the protein denaturation temperature and the cooking temperature before freezing or chilled storage to denature the protein and heat it.
- the food texture and flavor were cooked to the inside of the food, making it easy to cook in a short period of time without any variation. In this way, the food is cooked just before it is eaten, thus maintaining excellent flavor and texture.
- pre-heating for protein deterioration is performed before freezing or chilled preservation of food.For example, even if there is concern about bacterial contamination in the processing process such as yakitori, sterilization by pre-heating Due to the effect, viable bacteria are drastically reduced and hardly remain.
- preheating means flame heating, steam heating, hot air heating, microwave heating, conduction heating, or the like can be employed.
- the preheating means is energized by heating the food and heating it with Joule heat, the whole food is uniformly heated by Joule heat.
- the protein can be denatured.
- a method of applying electric current for example, a method of applying electric current through a thin film of an electrolytic solution formed around the food, such as that described in Japanese Patent Application Laid-Open No. 11-190600, may be adopted. it can.
- the temperature range of the preheating is 3 or more and less than 135 t :, preferably, 50 or more and less than 80.
- the food for cooking according to the present invention is a food for cooking which contains animal protein as a main component and is frozen or chilled, wherein the food is frozen or chilled and stored at a protein denaturation temperature or higher before the food is frozen or chilled.
- a configuration was adopted in which preheating was performed to a temperature range lower than the cooking temperature.
- the preheating method for food according to the present invention includes the step of preheating the food for cooking mainly containing animal protein to a temperature range not lower than the protein denaturation temperature and lower than the cooking temperature before freezing or chilled storage.
- the inside of the food can be denatured and the food can be cooked up to the inside of the food by heating at least the outer part at the cooking temperature or higher during cooking.
- the flavor and texture of the food can be improved.
- pre-heating for denaturing proteins is performed before preservation of food, so even if there is concern about bacterial contamination in the processing process, such as yakitori, the sterilization effect of pre-heating is As a result, viable bacteria are drastically reduced and hardly remain.
- the preheating means is energized heating in which the food is energized and heated with Joule heat, so that the whole food is uniformly heated by Joule heat. It can be denatured.
- preheating and then freezing without going through a pre-cooling step will suppress the evaporation of water in animal cells and the outflow of extracts, Can be stored in a rich state of intracellular water and extract, and even after thawing and cooking, there is a lot of savory meat juice and the like, and a fluffy texture can be obtained. In addition, it is sanitary with no fear of live bacteria growing in the pre-cooling process.
- the food for cooking according to the present invention is intended for foods containing animal protein as a main component and stored frozen or chilled.
- the cooking temperature is higher than the protein denaturation temperature. It is preheated to a temperature range below, so anyone can cook easily in a short period of time without variation, and its flavor and texture are excellent, and it is a sanitary product with almost no viable bacteria remaining. Can be distributed.
- FIG. 1 is a process diagram showing a manufacturing process of a yakitori for frozen storage employing the food preheating method according to the present invention
- FIG. 2 is a partially cutaway front view showing an electric heating device used in the preheating process of FIG. FIG. BEST MODE FOR CARRYING OUT THE INVENTION
- FIG. 1 shows a process for producing a grilled chicken for frozen storage using the method of preheating and cooking food according to the present invention.
- chicken pieces which are the raw materials for the yakitori, are prepared in the raw material preparation step, and these chicken pieces are stabbed into a predetermined number of skewers in the skewering step.
- the yakitori stuck on the skewer is heated to a temperature range of 50 or more and less than 80 in the pre-heating step, and the protein is denatured to the inside so that its leanness becomes white, and then immediately sent to the freezing step 18X: Stored frozen at the following temperature. Frozen preserved yakitori will be sent to food stores and yakitori shops as appropriate.
- FIG. 2 shows an electric heating device used in the preheating step.
- This energization heating device is comprised of a conveyor i for transporting the skewered yakitori A, an upper energization section 2 and a lower electrode 3 arranged so as to vertically sandwich the transport surface of the conveyor 1, and the yakitori on the conveyor 1
- the electrolyte 4 such as saline solution flows down from the upper current-carrying part 2 to form a thin film of the electrolyte 4, and the thin film of the electrolyte 4 is energized by the upper current-carrying part 2 and the lower electrode 3 to be baked by Joule heat. It heats bird A uniformly throughout.
- a flexible brush 6 hangs down from the slit 7 at the bottom of the supply tank 5 for storing the electrolytic solution 4 in the upper energizing section 2, and comes into flexible contact with the yakitori A conveyed on the conveyor 1. ing.
- the electrolyte 4 in the supply tank 5 flows down along the brush 6 to form a thin film on the surface of the yakitori A.
- the lower electrode 3 is provided with a large number of through-holes 8, and excess electrolyte 4 is collected in a storage tank 9 thereunder. Electrolyte 4 collected in storage tank 9 is returned to supply tank 5 by pump 10.
- the present invention is applied to the frozen grilled chicken.
- the method of preparing the food according to the present invention may be any food that is frozen or chilled and stored with animal protein as a main component. It can also be applied to meat other than chicken, fish, eggs, and processed foods such as hamburgers.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP03772883A EP1563740A4 (en) | 2002-11-19 | 2003-11-18 | PROCESS FOR COOKING FOODS BY PREHEATING AND HEATING TO COOKING FOODSTUFFS |
BR0316321-0A BR0316321A (pt) | 2002-11-19 | 2003-11-18 | Método de cozinhar alimentos por pré-aquecimento e alimento a ser cozinhado por aquecimento |
US10/532,680 US20060034983A1 (en) | 2002-11-19 | 2003-11-18 | Method of cooking food by preheating and foodstuff to be cooked by heating |
AU2003280860A AU2003280860A1 (en) | 2002-11-19 | 2003-11-18 | Method of cooking food by preheating and food to be cooked by heating |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002-335348 | 2002-11-19 | ||
JP2002335348A JP4139192B2 (ja) | 2002-11-19 | 2002-11-19 | 食品の予備加熱調理方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2004045294A1 true WO2004045294A1 (ja) | 2004-06-03 |
Family
ID=32321763
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2003/014683 WO2004045294A1 (ja) | 2002-11-19 | 2003-11-18 | 食品の予備加熱調理方法および加熱調理用食品 |
Country Status (8)
Country | Link |
---|---|
US (1) | US20060034983A1 (ja) |
EP (1) | EP1563740A4 (ja) |
JP (1) | JP4139192B2 (ja) |
KR (1) | KR100682107B1 (ja) |
CN (1) | CN100466913C (ja) |
AU (1) | AU2003280860A1 (ja) |
BR (1) | BR0316321A (ja) |
WO (1) | WO2004045294A1 (ja) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4714879B2 (ja) * | 2006-09-29 | 2011-06-29 | 秋田県 | ハタハタ卵巣の凍結加工品の製造方法 |
CN104687092A (zh) * | 2014-11-26 | 2015-06-10 | 吉林厚德食品有限公司 | 一种冷冻凝固蛋制品的加工装置及加工方法 |
JP6010240B1 (ja) * | 2015-03-13 | 2016-10-19 | ケレス株式会社 | 加温・冷却一体型食材加工システム |
US10292409B2 (en) * | 2016-10-07 | 2019-05-21 | Sugar Creek Packing Co. | System and method for cooking pieces of protein |
JP7158247B2 (ja) * | 2018-11-09 | 2022-10-21 | 大阪瓦斯株式会社 | 軟化食品製造方法 |
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US7011335B2 (en) * | 2004-01-29 | 2006-03-14 | Deven Faye Kight | Adjustable, bi-directional, removable baby stroller handle |
-
2002
- 2002-11-19 JP JP2002335348A patent/JP4139192B2/ja not_active Expired - Fee Related
-
2003
- 2003-11-18 US US10/532,680 patent/US20060034983A1/en not_active Abandoned
- 2003-11-18 KR KR1020057007304A patent/KR100682107B1/ko not_active IP Right Cessation
- 2003-11-18 EP EP03772883A patent/EP1563740A4/en not_active Withdrawn
- 2003-11-18 CN CNB2003801030127A patent/CN100466913C/zh not_active Expired - Fee Related
- 2003-11-18 AU AU2003280860A patent/AU2003280860A1/en not_active Abandoned
- 2003-11-18 BR BR0316321-0A patent/BR0316321A/pt not_active IP Right Cessation
- 2003-11-18 WO PCT/JP2003/014683 patent/WO2004045294A1/ja active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS4975762A (ja) * | 1972-11-28 | 1974-07-22 | ||
JPH0775490A (ja) * | 1993-06-16 | 1995-03-20 | Nippon Suisan Kaisha Ltd | カニ類脚肉の冷凍品 |
JPH0947265A (ja) * | 1995-08-10 | 1997-02-18 | Sanrei:Kk | ハンバーグの製造方法及び調理方法 |
JPH11192060A (ja) * | 1997-10-28 | 1999-07-21 | Toyo Alum Kk | 食品の通電加工装置 |
Non-Patent Citations (1)
Title |
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See also references of EP1563740A4 * |
Also Published As
Publication number | Publication date |
---|---|
EP1563740A4 (en) | 2006-11-22 |
BR0316321A (pt) | 2005-09-27 |
KR20050072121A (ko) | 2005-07-08 |
KR100682107B1 (ko) | 2007-02-12 |
JP4139192B2 (ja) | 2008-08-27 |
AU2003280860A1 (en) | 2004-06-15 |
CN100466913C (zh) | 2009-03-11 |
JP2004166572A (ja) | 2004-06-17 |
US20060034983A1 (en) | 2006-02-16 |
CN1711029A (zh) | 2005-12-21 |
EP1563740A1 (en) | 2005-08-17 |
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