WO2014098443A1 - Heating and ultra-high-pressure sterilisation method for ambient-temperature-sterile and refrigerated food - Google Patents

Abstract

The present invention relates to a heating and ultra-high-pressure sterilisation method for an ambient-temperature-sterile and refrigerated food, and, more specifically, to a heating and ultra-high-pressure sterilisation method for an ambient-temperature-sterile and refrigerated food, the method comprising: a filling step in which a cooked food is filled into a pouch; a pre-heating step in which the food filled in the pouch is heated to between 60 and 100°C; an ultra-high-pressure sterilization step in which the pre-heated food is subjected to an ultra-high-pressure treatment of between 500 MPa and 700 MPa; and a cooling step in which the food that has been treated at ultra-high-pressure is rapidly cooled. The heating and ultra-high-pressure sterilisation method for an ambient-temperature sterile and refrigerated food of the present invention has the effect of allowing the production of a high-quality processed food of which the appearance, colour and texture are preserved unaltered even while the immediate post-cooking taste and aroma of the sterilised food are maintained unaltered, despite an outstanding sterilisation effect.

Description

Sterilization and heating ultra-high pressure sterilization of refrigerated foods

The present invention relates to a method for sterilizing and heating ultra-high pressure sterilization of refrigerated foods, while having excellent sterilization effect, it is possible to maintain the taste and aroma immediately after cooking after sterilization, and preserves the appearance, color and texture as it is. And a method for sterilizing at room temperature and heating ultra-high pressure sterilization of refrigerated foods, which enables the production of refrigerated foods.

Retort food refers to foods that are cooked and processed at high temperatures, heated, sterilized and sealed for easy preservation, and can be eaten simply by pouring boiling water or heating in a microwave. Can be stored at room temperature or refrigerated for a certain period of time.

In recent years, the tendency to simplify the diet is increasing day by day, the type of retort foods, sauces, porridge, curry, soup, soup, stew, pasta, etc. are increasingly increasing.

The conventional sterilization method used in the preparation of retort food is sterilization for 20 to 60 minutes at 110-130 ° C. using a conventional retort facility, and it takes several ten minutes or more to raise the temperature to the sterilization temperature and also reaches the sterilization temperature. After sterilizing for several ten minutes, excessive heat treatment causes the appearance of raw materials with high protein or sugar content such as meat, aquatic products, vegetables, intestines, and dairy products in the retort food. Deterioration occurred, there was a problem that the quality of the retort food is significantly reduced.

In addition, since the retort facility used in the sterilization method has the latest rise in the central temperature, there is a quality deviation according to the temperature difference between a plurality of foods simultaneously introduced into the retort facility due to the deviation of the central temperature and the outer temperature. There was a problem such as the quality deviation in the dog's food.

On the other hand, a method of sterilizing the juice, dressing, etc. by a non-heating ultra-high pressure treatment process instead of heat treatment is disclosed in Korean Patent Publication No. 10-1006465. The non-heating ultra-high pressure treatment process, while overcoming disadvantages such as loss of nutrients, generation of heat odor, generation of abnormal substances, mass consumption of energy, which were problems of the sterilization method by heat treatment, which is a conventional conventional retort sterilization method, There is an advantage that can sterilize the microorganisms and maintain the quality of the original product, but for the spore-producing microorganisms had a low sterilization effect, if you want to get a sterilization effect on them had to have a very high pressure applied.

However, the higher the pressure applied, the higher the device cost and operating cost, and the lower the quality of the product. Therefore, the sterilization method using the non-heating ultra-high pressure treatment process is a refrigerated food having a short shelf life, that is, juice and dressing. Only a limited number of the same product was inevitably used.

Therefore, the sterilization effect is excellent, the taste and aroma immediately after cooking after sterilization can be maintained as it is, and the appearance, color and texture are preserved as it is, the sterilization method capable of manufacturing high quality room temperature sterilization and refrigerated food is urgently needed. .

[Patent Documents]

(Patent Document 1) KR 10-1006465 B1

In order to solve the problems of the prior art, the present invention has excellent sterilization effect, but can maintain the taste and aroma immediately after cooking after sterilization, appearance, color and texture are preserved as it is, high-quality room temperature sterilization and refrigerated foods It is an object of the present invention to provide a method for sterilizing at room temperature and heating ultra-high pressure sterilization of refrigerated foods.

In order to achieve the above object, the present invention relates to a method for sterilization and heating ultra-high pressure sterilization of refrigerated foods, and more particularly, a filling step of filling a pouch with cooked food; Preheating step of heating the food filled in the pouch to 60 ~ 100 ℃; Ultra high pressure sterilization step of ultra-high pressure treatment of the preheated food to 500MPa ~ 700MPa; It provides a super-high pressure sterilization method of the normal temperature sterilization and refrigerated food comprising a cooling step of quenching the ultra-high pressure processed food.

In the method for sterilizing and refrigerated foods, the ultra-high pressure heating method of the present invention is about 90 seconds required for boosting by applying a high pressure after preheating the food to a temperature of about 20 to 30 ° C. lower than the desired sterilization temperature. Since the temperature of the food reaches a desired sterilization temperature within a short time, a temperature change time of 100 ° C. or more, which affects the deterioration of the food, is relatively short, thereby preventing deterioration of the food due to excessive heat treatment.

In addition, the method for sterilization and heating ultra-high pressure sterilization of refrigerated foods of the present invention, because the ultra-high pressure treatment after the preheating process, the temperature inside the food rises uniformly at the same time without an additional heating process at the time of the ultra high pressure sterilization step, spores The bactericidal effect is excellent also for the produced bacteria.

In addition, the ultra-high pressure sterilization method of the room temperature sterilization and refrigerated foods of the present invention, because the ultra-high pressure without the additional heating step in the pre-heating step after the pre-heating step, the quality deviation according to the temperature difference between the plurality of food in the ultra-high pressure processor The effect is that there is no quality deviation inside the food.

Therefore, the ultra-high pressure sterilization method of the normal temperature sterilization and refrigerated food of the present invention has excellent sterilization effect, the sterilized room temperature sterilization and refrigerated food can maintain the taste and aroma immediately after cooking, and the appearance, color, and texture are intact. It is preserved and has the effect of providing high quality room temperature sterilization and refrigerated foods.

1 is a photograph comparing the beef rice bowl (Comparative Example 1) treated with a heating ultra-high pressure sterilization method of room temperature sterilization and refrigerated food of the present invention (Example 1) and the conventional retort sterilization method.

Figure 2 is a photograph comparing the spicy chicken rice sauce (Example 2) treated with a heating ultra-high pressure sterilization method of room temperature sterilization and refrigerated food of the present invention and the spicy chicken rice sauce (Comparative Example 2) treated by a conventional retort sterilization method

3 is a photograph comparing the cream sauce (Example 3) treated with the heating ultra-high pressure sterilization method of the normal temperature sterilization and refrigerated food of the present invention and the cream sauce (Comparative Example 3) treated with the conventional retort sterilization method.

Figure 4 is a view showing a schematic configuration of an apparatus for performing a heating ultra-high pressure sterilization method of room temperature sterilization and refrigerated food of the present invention.

The present invention relates to a method for sterilizing and sterilizing a heated ultra-high pressure of refrigerated foods, and more specifically, to filling a pouch with a cooked food; Preheating step of heating the food filled in the pouch to 60 ~ 100 ℃; Ultra high pressure sterilization step of ultra-high pressure treatment of the preheated food to 500MPa ~ 700MPa; It relates to a high temperature sterilization method of heating at room temperature sterilization and refrigerated food comprising a; cooling step of quenching the ultra-high pressure processed food.

In the ultra-high pressure sterilization method of room temperature sterilization and refrigerated food of the present invention, the filling step is a step of filling the pouch with the cooked food. The pouch in which the cooked food is filled is preferably made of a material that is sufficiently durable to accommodate temperature and pressure changes due to preheating and ultrahigh pressure treatment. Preferably, the heat-resistance, water resistance, and barrier properties should be excellent so that the lamination and sealing parts do not fall off or the strength decreases due to heat, and it is preferable to use a material having flexibility to accommodate shrinkage due to ultra high pressure. Do. More preferably, it is preferable to use a polyethylene terephthalate material excellent in high mechanical strength, dimensional stability, water resistance, toughness, and the like, but is not limited thereto.

In addition, in the ultra-high pressure sterilization method of room temperature sterilization and refrigerated foods of the present invention, the preheating step is a step of heating the food filled in the pouch to a temperature of 60 ~ 100 ℃. In the preheating process, it is preferable to use a water bath or to use a steam preheating or hydrothermal shower method, and more preferably a water bath (Conditioning bath, Stansted Fluid Power, FPG 11500B 110 high pressure conditioning bath). .

In the preheating step, it is preferable to preheat the food to a temperature of 90 ~ 100 ℃ in order to make it suitable for room temperature distribution, it is preferable to preheat to a temperature of 60 ~ 90 ℃ to make the food suitable for refrigeration distribution. .

In addition, in the heating ultra-high pressure sterilization method of the normal temperature sterilization and refrigerated food of the present invention, the ultra-high pressure sterilization step is a step of ultra-high pressure sterilization of the preheated food at a pressure of 500MPa ~ 700MPa. The ultra-high pressure sterilization time is preferably about 1 to 10 minutes.

In the ultra-high pressure sterilization step of the method of sterilization and heating ultra-high pressure sterilization of refrigerated foods of the present invention, the preheated food is transferred to a high pressure processor (High Vessel, Stansted Fluid Power, FPG 11500 System FPG 11570 110 Vessel) without additional heating treatment. Just by applying a very high pressure, the temperature inside the preheated food for a short time to increase the pressure quickly rises, characterized in that the food can be effectively sterilized within a short time.

That is, the conventional retort sterilizer has a long time to reach the sterilization temperature, the food is exposed to heat for a long time until the sterilization temperature is reached, while the present invention is 20 ~ 30 ℃ than the sterilization temperature before the ultra-high pressure sterilization step After the food is preheated to a low temperature, in the ultra-high pressure sterilization step, only the ultra-high pressure is applied without any additional heating process, and the temperature of the food preheated within a very short time of about 90 seconds required for the boosting is desired. The sterilization temperature is reached at 80-130 ° C. Therefore, the temperature change time of 100 ° C. or more, which affects the deterioration of the food, is relatively short, thereby effectively preventing the deterioration of the food due to excessive heat treatment.

In addition, the method for sterilization and heating ultra-high pressure sterilization of refrigerated foods of the present invention, because the ultra-high pressure treatment after the preheating process, the temperature inside the food rises uniformly at the same time without the additional heating process during the ultra-high pressure sterilization step, spores The bactericidal effect of the produced bacteria is superior to that of the conventional non-heating ultrahigh pressure sterilization method.

In addition, the ultra-high pressure sterilization method of the room temperature sterilization and refrigerated food of the present invention, since only the ultra-high pressure without additional heating process in the ultra-high pressure sterilization step after the preheating step, the quality deviation according to the temperature difference between the plurality of food in the ultra-high pressure processor B, there is no effect of quality variation inside the food.

In addition, in the ultra-high pressure sterilization method of room temperature sterilization and refrigerated foods of the present invention, the cooling step is a step of rapidly cooling the ultra-high pressure processed food at about 5 ° C. or less for about 20 minutes.

If the cooling rate is slow after sterilization, the amount of hydrogen sulfide from the protein in the food tends to be blackened, and in addition, Clostridium nigrificans , a cause of blackening , is a thermophilic bacterium. Since the optimum growth temperature is 55 ° C, spores tend to germinate in this temperature range when gently cooled, and therefore, quenching is preferable.

In the method of sterilization and heating ultra high pressure sterilization of refrigerated foods of the present invention, when the ultra high pressure is removed, the temperature of the product falls below the preheating temperature within a short time of 90 seconds required for the pressure to drop to 0.1 MPa. Quick cooling time is effective.

In the heating ultrahigh pressure sterilization method of the room temperature sterilization and refrigerated food of the present invention, it is preferable that the movement for the preheating step, the ultrahigh pressure processing step, and the quenching step is automatically transferred through the conveyor belt.

Hereinafter, the present invention will be described in detail through examples. However, these examples are merely illustrative for describing the present invention in detail, and the scope of the present invention is not limited to these examples.

Example A: Experiment of confirming whether room temperature distribution or refrigeration distribution is possible for various processed foods sterilized by heating ultrahigh pressure sterilization method of room temperature sterilization and refrigerated food of the present invention

A-1. Cold or cold distribution of cream sauce Experiment to check the availability

When the cream sauce was preheated to various preheating temperatures and then subjected to ultra-high pressure, the following experiment was conducted to determine whether room temperature distribution or refrigeration distribution is possible.

(1) Ultra high pressure treatment of cream sauce preheated to 90 ° at 600 MPa for 5 minutes.

After the preparation of the cream sauce, the initial number of bacteria was 1 × 10 ¹ level and all of them were heat resistant bacteria.

After filling the cream sauce into the pouch, it was preheated to a temperature of 90 ℃ in a water bath (Conditioning bath, Stansted Fluid Power, FPG 11500B 110 high pressure conditioning bath.). Subsequently, after being transferred to an ultra high pressure processor (Vessel, Stansted Fluid Power, FPG 11500 System FPG 11570 110 Vessel) was subjected to ultra high pressure at 600MPa for 5 minutes. The product temperature was raised to 115-120 ° C. during the 90 seconds stepped up to 600 MPa, and the ultrahigh pressure treatment was performed for 5 minutes in this state.

It was then quenched for 20 minutes at 5 DEG C or lower.

Then, the retort room temperature distribution product bacteria development test specified in the Food Code was used to confirm whether the room temperature distribution is possible.

10 samples of the quenched heated ultra-high pressure sterilized food were stored in a 35 ° C. incubator for 10 days and then microbiological test was performed. The result was microbial negative results for all 10 samples.

This is a result showing that the method of sterilization and heating ultra-high pressure sterilization of refrigerated food of the present invention is suitable as a sterilization method of the normal temperature distribution products, especially when the preheating temperature is treated at a pressure of 600MPa after the preheating temperature is higher than 90 ℃. .

(2) Ultra high pressure treatment of cream sauce preheated at 70 ℃ for 5 minutes at 600MPa

After the preparation of the cream sauce, the initial bacterial count was 1 × 10 ² , and 1 × 10 ¹ was detected as heat-resistant bacteria.

After filling the cream sauce into the pouch, it was preheated to a temperature of 70 ℃ in a water bath (Conditioning bath, Stansted Fluid Power, FPG 11500B 110 high pressure conditioning bath). Subsequently, after being transferred to an ultra high pressure processor (Vessel, Stansted Fluid Power, FPG 11500 System FPG 11570 110 Vessel) was subjected to ultra high pressure at 600MPa for 5 minutes.

The product temperature was raised to 95-99 ° C. during the 90 seconds of stepping up to 600 MPa, and in this state, ultrahigh pressure treatment was performed for 5 minutes.

The product was then quenched at 5 ° C. or lower for 20 minutes.

Thereafter, the quenched heated ultrahigh pressure sterilized food was stored in a 10 ° C. and 15 ° C. incubator, respectively, and the expiration date test was performed.

Immediately after sterilization, no bacteria, including heat-resistant bacteria, were detected and no bacteria were detected during the storage period of 12 weeks.

Through this, the cream sauce treated by the method of heating high-temperature sterilization of the room temperature sterilization and refrigerated food of the present invention was confirmed that refrigeration distribution is possible with a shelf life of 12 weeks.

(3) Ultra high pressure treatment for 5 minutes at 600MPa cream sauce preheated to 80 ℃

After the preparation of the cream sauce, the initial bacterial count was 2 × 10 ² , and 1.5 × 10 ¹ was detected as heat resistant bacteria.

The cream sauce was filled into the pouch and then preheated to 80 ° C. in a water bath (Conditioning bath, Stansted Fluid Power, FPG 11500B 110 high pressure conditioning bath). Subsequently, after being transferred to an ultra high pressure processor (Vessel, Stansted Fluid Power, FPG 11500 System FPG 11570 110 Vessel) was subjected to ultra high pressure at 600MPa for 5 minutes. The product temperature was raised to 105-109 ° C. during the 90 seconds stepped up to 600 MPa, and the ultrahigh pressure treatment was performed for 5 minutes in this state.

The product was then quenched at 5 ° C. or lower for 20 minutes.

Thereafter, the quenched heated ultrahigh pressure sterilized food was stored in a 10 ° C. and 15 ° C. incubator, respectively, and the expiration date test was performed.

Immediately after sterilization, no bacteria, including heat-resistant bacteria, were detected and no bacteria were detected during the storage period of 12 weeks.

Through this, the cream sauce treated by the method of heating high-temperature sterilization of the room temperature sterilization and refrigerated food of the present invention was confirmed that refrigeration distribution is possible with a shelf life of 12 weeks.

A-2. Refrigerated distribution of meat sauce Experiment to check the availability

In the case of ultra-high pressure treatment after preheating the yukyukbap sauce at various preheating temperatures, the following experiments were conducted to determine whether refrigeration distribution is possible.

(1) Ultra-high pressure treatment for 5 minutes at 600MPa of the meat-covered rice sauce preheated to 70 ℃

The total number of bacteria was 7 × 10 ⁴ after preparation of the Jeok-yuk bowl sauce, of which 3 × 10 ² was detected as heat-resistant bacteria. .

The fleshed rice bowl was filled with a pouch and preheated to 70 ° C. in a water bath (Conditioning bath, Stansted Fluid Power, FPG 11500B 110 high pressure conditioning bath). Subsequently, after being transferred to an ultra high pressure processor (Vessel, Stansted Fluid Power, FPG 11500 System FPG 11570 110 Vessel) was subjected to ultra high pressure at 600MPa for 5 minutes. The product temperature was raised to 95-99 ° C. during the 90 seconds of stepping up to 600 MPa, and in this state, ultrahigh pressure treatment was performed for 5 minutes.

The product was then quenched for 20 minutes below 5 ° C.

Thereafter, the quenched heated ultrahigh pressure sterilized food was stored in a 10 ° C. and 15 ° C. incubator, respectively, and the expiration date test was performed.

Immediately after sterilization, no bacteria, including heat-resistant bacteria, were detected and no bacteria were detected during the storage period of 12 weeks.

As a result, it was confirmed that the meat-covered rice sauce treated by the heating ultrahigh pressure sterilization method of the normal temperature sterilization and refrigerated food of the present invention can be refrigerated with a shelf life of 12 weeks.

(2) Ultra-high pressure treatment for 5 minutes at 600MPa of the meat-covered rice sauce preheated to 80 ℃

After preparation of the yukyukdonbap sauce, the initial number of bacteria was 7 × 10 ⁴ , of which 3 × 10 ² was detected as heat-resistant bacteria.

After filling the puffed rice sauce with a pouch, it was preheated to a temperature of 80 ° C. in a water bath (Conditioning bath, Stansted Fluid Power, FPG 11500B 110 high pressure conditioning bath). Subsequently, after being transferred to an ultra high pressure processor (Vessel, Stansted Fluid Power, FPG 11500 System FPG 11570 110 Vessel) was subjected to ultra high pressure at 600MPa for 5 minutes. The product temperature was raised to 105-109 ° C. during the 90 seconds stepped up to 600 MPa, and the ultrahigh pressure treatment was performed for 5 minutes in this state.

The product was then quenched at 5 ° C. or lower for 20 minutes.

Thereafter, the quenched heated ultrahigh pressure sterilized food was stored in a 10 ° C. and 15 ° C. incubator, respectively, and the expiration date test was performed.

Immediately after sterilization, no bacteria, including heat-resistant bacteria, were detected and no bacteria were detected during the storage period of 12 weeks.

As a result, it was confirmed that the meat-covered rice sauce treated by the heating ultrahigh pressure sterilization method of the normal temperature sterilization and refrigerated food of the present invention can be refrigerated with a shelf life of 12 weeks.

A-3. Experiment to confirm whether cold distribution of beef bowl sauce is possible

When the beef bowl was preheated to a predetermined preheating temperature and then treated with ultra high pressure, the following experiment was conducted to determine whether refrigeration distribution is possible.

(1) 600MPa 5 minutes ultra high pressure treatment of beef rice sauce preheated to 80 ℃

After preparing the beef bowl sauce, the initial bacterial count was 1 × 10 ¹ , and all of them were detected as heat-resistant bacteria. .

The beef bowl sauce was filled into pouches and preheated to 80 ° C. in a water bath (Conditioning bath, Stansted Fluid Power, FPG 11500B 110 high pressure conditioning bath). Subsequently, after being transferred to an ultra high pressure processor (Vessel, Stansted Fluid Power, FPG 11500 System FPG 11570 110 Vessel) was subjected to ultra high pressure at 600MPa for 5 minutes. The product temperature was raised to 105-109 ° C. during the 90 seconds stepped up to 600 MPa, and the ultrahigh pressure treatment was performed for 5 minutes in this state.

The product was then quenched at 5 ° C. or lower for 20 minutes.

Thereafter, the quenched retort foods were stored in 10 ° C. and 15 ° C. incubators, respectively, and the expiration date test was performed.

Immediately after sterilization, no bacteria, including heat-resistant bacteria, were detected and no bacteria were detected during the storage period of 12 weeks.

Through this, it was confirmed that the beef bowl source treated with the heating ultrahigh pressure sterilization method of the normal temperature sterilization and refrigerated food of the present invention can be refrigerated with a shelf life of 12 weeks.

Example B: Investigation of consumer's preference for processed food sterilized by heating ultrahigh pressure sterilization method of room temperature sterilization and refrigerated food of the present invention

B-1. Comparison of consumer preference and color comparison with conventional retort treatment products

In order to evaluate the sensory properties and product characteristics of the processed foods (Examples 1 to 3) and the retort foods (Comparative Examples 1 to 3) treated by the conventional retort sterilization method, the beef rice bowl Consumer preference for sauce, spicy chicken rice sauce, and cream sauce was investigated.

Both the ultra-high pressure sterilization and the retort foods of Examples and Comparative Examples were conducted under conditions where normal temperature distribution was possible.

In other words, in the case of the above embodiment, the temperature was treated at a temperature of 90 ℃ in the preheating step and then quenched after treatment with a pressure of 600MPa, in the case of the comparative example sterilized after sterilization for 20 to 60 minutes at 110 ~ 130 ℃, Examples and All of the comparative examples were sterilized under conditions in which normal temperature distribution was possible.

The consumer preference survey was conducted for 50 to 60 housewives aged 25 to 50 living in Gyeonggi-do, Seoul, and the survey was conducted with a consumer preference survey using the 5-point hedonic test. Survey analysis method was performed by Mean / ANOVA / Open item analysis method, the results are shown in Table 1 to 3. GAP means the difference in scores between the two sterilization methods for each item.

Table 1 Consumer Survey on Beef Rice Sauce

	Comparative Example 1	Example 1	GAP
First half diagram	3.38	3.63	0.25
Source color	3.64	3.73	0.09
Chewing of meat	3.24	3.81	0.57

Beef bowl sauce (Example 1) treated by the heating ultra-high pressure sterilization method of the room temperature sterilization and refrigerated food of the present invention compared to the beef bowl sauce (Comparative Example 1) treated with the conventional retort sterilization method, the first sign, sauce color, meat It was confirmed that the chewing feeling is excellent.

TABLE 2 Consumer Survey on Spicy Chicken Rice Sauce

	Comparative Example 2	Example 2	GAP
First half diagram	3.24	3.74	0.5
Source color	2.97	3.78	0.77
Chewing of meat	3.35	3.91	0.56

Compared to the spicy chicken rice sauce (Example 2) treated with the heating ultra-high pressure sterilization method of the present invention compared to the spicy chicken rice sauce (Comparative Example 2) treated with the conventional retort sterilization method, the taste of the sauce, the color of the chewing, etc. This excellence was confirmed.

TABLE 3 Consumer Survey Results for Cream Sauce

	Comparative Example 3	Example 3	GAP
First half diagram	3.43	3.57	0.14
Exterior Symbol	3.15	3.39	0.24
Cream flavor symbol	3.59	3.62	0.03

It was confirmed that the cream sauce (Example 3) treated by the heating ultrahigh pressure sterilization method of the present invention had superior first half symbol, appearance symbol, and cream flavor compared to the cream sauce (Comparative Example 3) treated by the conventional retort sterilization method.

In addition, Figure 1 is a photograph comparing the beef bowl sauce (Example 1) of the present invention and the beef bowl sauce (Comparative Example 1) treated by a conventional retort sterilization method. It can be seen that the color of the beef bowl sauce of Comparative Example 1 is darker than the beef bowl sauce of Example 1.

2 is a photograph comparing the spicy chicken rice sauce (Example 2) of the present invention and the spicy chicken rice sauce (Comparative Example 2) treated by the conventional retort sterilization method. It can be seen that the color of the spicy chicken rice sauce of Comparative Example 2 is darker than the spicy chicken rice sauce of Example 2.

3 is a photograph comparing the cream sauce (Example 3) of the present invention with the cream sauce (Comparative Example 3) treated by the conventional retort sterilization method. While the color of the cream sauce of Comparative Example 3 changed dark, it can be seen that the cream sauce of Example 3 maintains its original cream color.

Therefore, the ultra-high pressure sterilization method of the room temperature sterilization and refrigerated foods of the present invention through the above experimental results is excellent in sterilization effect, while maintaining the original taste, aroma, texture and color of the product immediately after cooking, It can be seen that the production of food sterilization and refrigerated food.

B-2. Experiment with consumer preference when different mixing conditions

Based on the formulation of the products of Tables 1 to 3, the results of the consumer survey of only products sterilized by the heating ultra-high pressure sterilization method of the present invention are Table 4 and Table 5.

Sterilization method Table 4 is the sterilization treatment under refrigeration distribution conditions (preheating temperature 70 ℃ after ultra-high pressure treatment), Table 5 is the result of sterilization treatment at room temperature distribution conditions (preheating temperature 90 ℃ after ultra-high pressure treatment).

In Table 1, since the retort sterilization had a large effect on meat texture, the meat was used at about 5 mm. However, in view of the fact that the heating ultra-high pressure sterilization method of the present invention had a small effect on the texture, the thickness of the meat was reduced to 3 mm. Increased chewing preference. In addition, the content of vegetables that are weak in retort was increased by 5% and the meat content was reduced by 5% to increase the overall taste. Cream sauce has the disadvantage that the emulsification stability is broken when the ultra-high pressure sterilization is heated, the viscosity is lower than the retort after sterilization. In Table 5, to improve this, the content of starch was increased, and the addition of xanthan gum ensured the emulsion stability and prevented the phenomenon of low viscosity. In Table 3, the super high pressure and retort treatment were used as the formulation for the retort product, but in Table 5, only the super high pressure sterilization formulation with the content of cream, milk, and bacon was used.

The investigation method was the same as the above B-1.

Table 4 Beef Rice Sauce Consumer Survey

	Overall taste score
First half diagram	3.86
Exterior Symbol	3.97
Fragrance	3.84
Dried Chew Symbol	4.03
Taste taste of sauce	3.73

Table 5 Cream Sauce Consumer Survey

	Overall taste score
First half diagram	3.82
Exterior Symbol	3.8
Taste taste of sauce	3.9
Cream flavor symbol	3.84
Cheese flavor	3.76
Aftertaste sign	3.82

Through the results of the above Tables 4 to 5, the beef rice sauce (Example 4) and cream sauce (Example 5) treated by the heating ultra-high pressure sterilization method of the room temperature sterilization and refrigerated foods of the present invention has an overall taste score of 3.8 or more In addition, it was confirmed that consumer preference was high.

Claims (6)

1. In the ultra-high pressure sterilization method of room temperature sterilization and refrigerated food,

   A filling step of filling the pouch with cooked food;

   Preheating step of heating the food filled in the pouch to 60 ~ 100 ℃;

   Ultra high pressure sterilization step of ultra-high pressure treatment of the preheated food to 500MPa ~ 700MPa;

   Sterilizing the food at room temperature sterilization and refrigerated food comprising a cooling step of quenching the ultra-high pressure sterilized food.
2. The method of claim 1,

   The preheating step is a method for heating ultra-high pressure sterilization of the normal temperature sterilization and refrigerated food, characterized in that using one of the water bath (water bath), steam tunnel, hot water shower method.
3. The method of claim 1,

   The preheating step is a heating ultrahigh pressure sterilization method of the normal temperature sterilization and refrigerated food, characterized in that the water bath (water bath).
4. The method of claim 1,

   Method for sterilization and refrigeration of cold foods, characterized in that the preheating step so that the temperature of the food in the preheating step to the ambient temperature distribution possible conditions.
5. The method of claim 1,

   Sterilization method for heating and normal temperature sterilization and refrigerated foods, characterized in that the preheating step so that the temperature of the food in the preheating step for the refrigerated distribution possible conditions.
6. The method of claim 1,

   The treatment time of the ultra-high pressure sterilization step is a heating ultra-high pressure sterilization method of room temperature sterilization and refrigerated foods, characterized in that 1 to 10 minutes.

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