JP2015159753A - Processed food and method for manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food preservable at normal temperature, and enabling a person having chewing/swallowing difficulty to easily chew/swallow while containing an ingredient of a size enabling sufficient initiation of appetite through visual sense.SOLUTION: A processed food preservable at normal temperature, enabling a person having chewing/swallowing difficulty to easily chew/swallow, and having following 1)-3) characteristics is obtained by subjecting a food material to enzyme treatment and sealing heat treatment. 1) a grain diameter or a length of a long side of the food material exceeds 15 mm, and is 1,000 mm or less before and after enzyme treatment and sealing heat treatment; 2) the food material retains an external appearance of a raw material after enzyme treatment and sealing heat treatment; and 3) a hardness of the food material after enzyme treatment and sealing heat treatment is a hardness enabling evenly crushing only with the tongue.

Description

  The present invention relates to a processed food and a method for producing the same. More specifically, the present invention relates to a processed food that can be stored at room temperature and a method for producing the same.

  Various processed foods such as canned foods and retort foods are provided as foods that can be stored at room temperature. Various techniques have been developed for manufacturing such processed foods. For example, Patent Document 1 discloses a technique in which a thickening stabilizer is added as an anti-curing agent in order to prevent hardening of livestock meat and fishery meat and hardening over time. Patent Document 2 discloses a technique in which fish and shellfish blanched at a temperature lower than 100 ° C. is adjusted to pH 4.6 or lower with fruit juice, homogenized, and then sterilized with hot water. Furthermore, in Patent Document 3, in a state in which salt is included in livestock meat, heat treatment is performed in oil and fat at a certain temperature and time, and then heat and heat sterilization treatment is performed. A technique for providing rich processed meat products is disclosed. However, all of these processed foods are intended for healthy subjects, etc., and are not intended for elderly people with reduced chewing / swallowing functions, postoperative patients, and infants who have not developed such functions. There wasn't.

Processed foods that can be stored at room temperature that can be consumed by persons with reduced mastication / swallowing function, etc., for example, in Patent Document 4, the water content, the ratio of the solid content to the liquid part, the starch content, and the value measured with a spread meter Processed foods having a certain numerical range are disclosed.
In this processed food, the size of the ingredients forming the solid part is 2 to 15 mm in the case of a substantially cube, etc., and the longest part is 25 mm or less in the case of a flat shape or the like. It is too unfavorable for those who have been too big to eat. Moreover, it is said that the hardness of ingredients should be 1 × 10 ⁶ N / m ² or less, and examples of such processed foods include boiled white fish, curry, parent and child uncle. These processed foods are made from radish, carrots, potatoes, etc. cut into 1cm squares, chopped mushrooms, kelp, etc., so they cannot recognize the type of ingredients when eating, chewing and swallowing It could not be said that the appetite of eating persons such as those who were difficult could be sufficiently induced through vision.

In providing processed foods that can be easily chewed and swallowed by persons with difficulty in mastication and swallowing while having ingredients that are large enough to evoke the appetite of the eater through vision, the present inventors have disclosed Patent Documents 5-5. 7 foodstuffs, softened materials, softened cereals, etc. have been developed. However, although these foods and the like have been examined for storage by refrigeration, freezing, or drying, they have not been studied for room temperature storage. And if foodstuffs etc. which are indicated by these are just sealed and heat-processed as it is, foodstuffs etc. will become hard by heating and cannot provide a processed food which a person with difficulty in chewing / swallowing can easily chew / swallow.
In Patent Document 8, as a method for preventing the softening of straight roots for the purpose of improving the unnatural texture after thawing of frozen carrots, a technique for freezing straight roots and thawing them in a calcium solution Is disclosed. According to this technique, it is described that softness of 8 × 10 ⁴ Pa or more is obtained in 15 mm dice carrots, radishes, burdock and the like. These straight roots have a softness that can be consumed by persons with difficulty in chewing or swallowing, but even in this patent document, room temperature storage has not been studied.
Thus, in the conventional technology, processed foods that can be stored at room temperature that can be easily chewed and swallowed by persons with difficulty in mastication and swallowing can be obtained while containing ingredients that are large enough to cause appetite through vision. However, it is desired to provide such processed foods.

JP-A-9-0517757 Japanese Patent No. 4671835 JP 2009-201395 A JP 2000-83617 A JP2013-063094A JP 2012-055191 A Japanese Patent No. 5044588 JP 2006-187263 A

  An object of the present invention is to provide a processed food that can be stored at room temperature and that can be easily chewed / swallowed by persons with difficulty in chewing / swallowing while containing ingredients that are large enough to cause appetite through vision.

As a result of intensive studies in providing the processed food, the present inventors have found that a processed food having the following features 1) to 3) can be obtained by subjecting the food material to enzyme treatment and hermetically heat-treatment, The present invention has been completed.
1) The particle size or long side length of the food material exceeds 15 mm and is 1000 mm or less before and after the enzyme treatment and sealed heat treatment. 2) The food material is the appearance of the material even after the enzyme treatment and sealed heat treatment. 3) The food material after the enzyme treatment and sealed heat treatment is hard enough to be crushed evenly with the tongue. Such processed food of the present invention is large enough to cause appetite sufficiently through vision. It is a processed food that can be stored at room temperature and that can be easily chewed and swallowed by persons with difficulty in chewing or swallowing.

That is, this invention relates to the following processed food and its manufacturing method.
[1] A processed food obtained by subjecting a food material to enzyme treatment and hermetic heat treatment, and having the following characteristics 1) to 3).
1) The particle size or long side length of the food material exceeds 15 mm and is 1000 mm or less before and after the enzyme treatment and sealed heat treatment. 2) The food material is the appearance of the material even after the enzyme treatment and sealed heat treatment. 3) The hardness of the food material after the enzyme treatment and the sealed heat treatment is such that it can be uniformly crushed only with the tongue [2] The above [1] obtained by adding a liquid to the food material in the sealed heat treatment ] Processed food as described in.
[3] The processed food according to [2], wherein the liquid is a seasoning liquid.
[4] The processed food according to [2] or [3] above, wherein the liquid is a jelly-like seasoning liquid having a viscosity of 0.5 Pa · s or more or a jelly strength of 500 Pa or more.
[5] The processed food according to any one of the above [1] to [4], wherein the ability to crush evenly with only the tongue is any one of the following 1) to 3).
1) When the food material is seafood, the hardness of the seafood is 4.0 × 10 ⁴ Pa or less. 2) When the food material is meat, the hardness of the meat is 5.0 × 10 ⁴ Pa or less. 3) When the food material is vegetables, the hardness of the vegetables is 6.0 × 10 ³ Pa or less. [6] Including the following step 1 and step 2, the food material is evenly distributed only with the tongue The method for producing a processed food according to any one of the above [1] to [5], which is adjusted to a level that can be crushed.
Step 1. 1. Process step of contacting food material with enzyme and treating with enzyme The step [7] includes the following step 1 and step 2, wherein the food material that has undergone step 1 is sealed in a container together with a liquid and is heat-sealed. The process for producing a processed food according to any one of to [5].
Step 1. 1. Step of contacting an enzyme with a food material The food material that has undergone step 1 is sealed in a container together with the liquid, and the enzyme treatment is performed by sealed heat treatment [8] The liquid is a jelly-like seasoning liquid having a viscosity of 0.5 Pa · s or higher or a jelly strength of 500 Pa or higher [6 ] Or the process for producing a processed food according to [7].
[9] The method for producing a processed food according to any one of the above [1] to [5], comprising the following steps 1 and 2, wherein the food material is adjusted so as to be uniformly crushed with only the tongue.
Step 1. The step of bringing the food material into contact with the enzyme and performing the enzyme treatment until the food material becomes one of the following 1) to 3) 1) When the food material is seafood, the hardness of the seafood is set to 3. 2) When the food material is meat, the hardness of the meat is 4.0 × 10 ⁴ Pa or less. 3) When the food material is vegetables, the hardness of the vegetables is set to 0 × 10 ⁴ Pa or less. 1. Step for controlling to 5.0 × 10 ³ Pa or less The process of [6] to [9] above, wherein the food material that has undergone step 1 is sealed in a container and sealed and heat-treated [10] The following 1) to 3) The manufacturing method of the processed food in any one.
1) When the food material is seafood, the hardness of the seafood is 4.0 × 10 ⁴ Pa or less. 2) When the food material is meat, the hardness of the meat is 5.0 × 10 ⁴ Pa or less. 3) When the food material is vegetables, the hardness of the vegetables is 6.0 × 10 ³ Pa or less. [11] The processed food according to any one of [1] to [5] above, or The method to distribute | circulate the processed food manufactured by the manufacturing method in any one of said [6]-[10] at normal temperature.

  By providing processed foods that can be stored at room temperature according to the present invention, it is easy to provide foods that can be easily chewed and swallowed by elderly people with reduced chewing / swallowing functions, postoperative patients, etc. .

The “processed food” of the present invention refers to “a processed food obtained by subjecting a food material to enzyme treatment and sealed heat treatment, and having the following characteristics 1) to 3)”.
The “characteristics of the following 1) to 3)” are “1) The particle size or the length of the long side of the food material exceeds 15 mm and is 1000 mm or less before and after the enzyme treatment and the sealed heat treatment” "2) The food material maintains the appearance of the material even after the enzyme treatment and sealing heat treatment" and "3) The food material after the enzyme treatment and sealing heat treatment is evenly applied only with the tongue. "It is hard to crush."

The “food material” in the “processed food” of the present invention may be any food material as long as it can be consumed as food by animals such as humans, cats, dogs, mice, and horses.
For example, mackerel, saury, sardine, cod, thailand, flounder, yellowtail, skipjack, akao, salmon, horse mackerel, sawara, clams, sea bream, oysters, scallops, shellfish such as shrimp, crabs, pork, chicken, Examples include meat such as beef, vegetables such as carrots, radishes and beef bowls, and fruits such as apples and strawberries.

“Enzyme treatment” in the present invention refers to performing an enzyme reaction by bringing an enzyme or a liquid containing the enzyme into contact with a food material. The contact method may be any method as long as the enzyme reaction can be performed on the food material, and the enzyme or a liquid containing the enzyme is applied and injected into the food material, or the food material is applied to the enzyme. And a method of adding by dipping in a liquid containing an enzyme. In addition, impregnation of the food material with the enzyme added to the food material in this manner by decompression or the like is also included. You may combine several methods among these methods.
This “enzyme treatment” may be any enzyme as long as it is an enzyme capable of obtaining the processed food of the present invention, and can be selected according to the type and use of the food material. Examples of such enzymes include papain, protease, hemicellulase and the like, and commercially available enzyme preparations containing these enzymes can also be used.
The conditions for the enzyme reaction such as temperature and time in “enzyme treatment” may be any conditions as long as the processed food of the present invention can be obtained. The “enzyme treatment” of the present invention can be performed simultaneously with the “sealing heat treatment”. By “sealing heat treatment”, the temperature of the food material brought into contact by adding, impregnating, etc. with the enzyme rises to a temperature at which an enzyme reaction can be performed, so that “enzymatic treatment” is performed simultaneously with “sealed heat treatment”. obtain.

The “sealed heat treatment” of the present invention means that a food material that has been treated with an enzyme or a food material that has been contacted with an enzyme is sealed in a container, and a certain range of heat is applied.
In this “sealing heat treatment”, the temperature of the enzyme-treated food material or the food material in contact with the enzyme is raised, so that the enzyme deactivation treatment and the removal of excess water contained in the food material are also performed. It can be carried out. Furthermore, the “enzyme treatment” in which the enzyme brought into contact with the food material can be reacted with the food material brought into contact with the enzyme as described above. Conditions such as temperature and time in the “sealing heat treatment” may be any conditions as long as the processed food of the present invention can be obtained.

The container used for the “sealed heat treatment” of the present invention may be any container as long as these food materials can be sealed and sealed heat-treated, and commercially available ones can also be used. Examples of such containers include cans, bottles, retort-resistant plastic trays or retort aluminum pouches that can be sealed and heat-treated.
By passing through such “enzyme treatment” and “sealing heat treatment”, the processed food of the present invention can be obtained as a canned or retort food that is a container-packaging pressurized heat-sterilized food.

In the processed food of the present invention, “1) The particle size or the length of the long side of the food material before and after the enzyme treatment and sealing heat treatment exceeds 15 mm and is 1000 mm or less” means the enzyme treatment and sealing heat treatment. When a food material having a particle size or long side length of more than 15 mm and 1000 mm or less before being subjected to enzyme treatment and hermetic heat treatment, It means that the length of the side exceeds 15 mm and maintains a size of 1000 mm or less. This size is preferably substantially the same before and after the enzyme treatment and the sealing heat treatment.
Here, “the length of the particle size” refers to the length of the diameter of the food material when it is granular or spherical, or the length regarded as the diameter. Here, the length regarded as the diameter is the longest length of a straight or straight line extending from one point on the surface of the food material to the diagonal surface through the center of the food material in a granular or spherical shape. Say.
The “long side” means the length of the longest side when the food material is a rectangular parallelepiped. The same applies when the food material is cylindrical or cylindrical. When the food material is a polyhedron, the length of the straight line extending from one point on the surface of the food material to the diagonal surface through the center of the food material is the longest straight line length, This includes the height and width of food ingredients.

The size of the “food material” in the processed food of the present invention can be selected according to the type of food, application, etc. If the “particle size or long side length exceeds 15 mm and is 1000 mm or less” good.
For example, mackerel with a length of 80 mm as the size of the food material may be used for enzyme treatment and sealing heat treatment as a serving, or a whole carrot, radish etc. as it is with enzyme treatment and sealing heat treatment May be used for A whole carrot, Japanese radish, etc. can be cut into a desired size at a hospital or facility, cooked, and provided to an eater.

In the processed food of the present invention, “2) The food material maintains the appearance of the material even after the enzyme treatment and sealing heat treatment” means that the appearance, shape, color, etc. of the food material after the enzyme treatment and sealing heat treatment are used. Is equivalent to that before enzyme treatment and sealed heat treatment.
If the food material after enzyme treatment and sealed heat treatment can visually recognize what food material has been processed, and if the person is able to recognize what food material the user is eating It can be said that it is equivalent to that before the enzyme treatment and the sealed heat treatment. Depending on the type of food material, the food material before the enzyme treatment and sealed heat treatment may be raw, raw food that has been removed with water or the like, or those that have been heat-treated, It may be frozen or thawed after freezing.
For example, the food material after the enzyme treatment and sealed heat treatment is not damaged at all compared to the food material before the enzyme treatment and sealed heat treatment, and has a very good shape or slightly damaged. If the state is well tolerated, the shape will be the same as before the enzyme treatment and sealed heat treatment.
In addition, the food material after the enzyme treatment and sealed heat treatment is very good with no discoloration compared to the food material before the enzyme treatment and sealed heat treatment. If it is acceptable, it can be said that the color tone is equivalent to the color tone before the enzyme treatment and the sealing heat treatment.

In the processed food of the present invention, “3) The food material after the enzyme treatment and sealed heat treatment is a hardness that can be uniformly crushed only with the tongue” means that the food material after the enzyme treatment and sealed heat treatment is contained in the oral cavity, When it is crushed only with the tongue without using teeth, it means that it can be made into a paste with no unevenness.
The processed food of the present invention is preferably hard enough to be crushed even with the tongue alone, and more preferably hard to be easily crushed with the tongue.

This “hardness that can be crushed evenly with only the tongue” can be shown as a measured value of hardness when the processed food of the present invention is measured with a creep meter as follows.
That is, the food material after the enzyme treatment and the sealing heat treatment is filled in a circular container with an opening of 20 ° C., a diameter of 4 cm and a depth of 1.5 cm, and a plunger with a diameter of 20 mm is vertically applied to a 10 mm / s plunger. Descent at speed. The value obtained by dividing the maximum load (N) applied to the plunger by the time of 66.7% compression divided by the area of the plunger (πx ² = 0.01 m × 0.01 m × 3.14) Pa). This hardness (Pa) is measured at n = 10, and the average value thereof is defined as the hardness (measured value) of the processed food of the present invention.
When the food material is seafood, if the hardness (measured value) is 4.0 × 10 ⁴ Pa or less, it can be said that it is “hardness that can be crushed evenly with only the tongue”. If the food material is meat, the hardness (measured value) is 5.0 × 10 ⁴ Pa or less, and if the food material is vegetables, the hardness (measured value) is 6.0 × 10 ³ Pa or less, It can be said that it is “hardness that can be crushed evenly with only the tongue”.

The “processed food” of the present invention may be a processed food obtained by subjecting an enzyme-treated food material or a food material contacted with an enzyme to “sealed heat treatment” as it is. It may be a processed food obtained by adding a liquid.
Examples of such a liquid include water, oil, seasoning liquid and the like. Condiment soup, sugar, salt, vinegar, soy sauce, miso, sake, miso, noodle soup, soy sauce, curry and other condiments are used according to the food ingredients used and the taste of the eater Or a commercially available seasoning liquid as it is or after it has been diluted.
Such a liquid is not particularly limited as long as it can be easily ingested by ingestors such as those who have difficulty in chewing or swallowing when ingesting the food material of the present invention, and the viscosity is not particularly limited, but deionized water, xanthan or κ It may be a liquid in which viscosity is increased by adding carrageenan or a jelly-like seasoning liquid.
When the processed food of the present invention is distributed at room temperature, it is preferable to use a jelly-like seasoning liquid having a viscosity of 0.5 Pa · s or more, or a jelly strength of 500 Pa or more in order to prevent the shape of the processed food from collapsing.

When filling a container with a food material that has been treated with an enzyme or a food material that has been contacted with an enzyme for “sealing heat treatment”, the optimal amount that the “processed food” of the present invention can be manufactured is filled according to the size of the container. do it. For example, when filling a container with a food material treated with these enzymes or a food material contacted with an enzyme as it is, it may be filled so that the space of the container remains slightly (full filling), and the capacity of the container It may be filled so as to be about 50% of (non-full filling). In this case, it is preferable that the food material that has been subjected to the enzyme treatment or the food material that has been brought into contact with the enzyme is spread in a container so as to be about 50% or 50% or more.
The same applies to the case where these enzyme-treated food materials and food materials brought into contact with the enzyme are filled in a container together with a liquid. In this case, the ratio of the volume of these food materials and the liquid is 5: 1 to 1: 5. It is preferable to fill the container so as to be in the range.

As the “manufacturing method” of the processed food of the present invention, any method and apparatus may be used as long as the processed food of the present invention can be manufactured by subjecting the food material to an enzyme treatment and a sealed heat treatment.
As an example of such a manufacturing method, the following manufacturing methods 1-3 etc. are mentioned, for example. In these production methods, the above enzyme treatment, sealing heat treatment methods, enzymes, liquids, and the like can be used.

Manufacturing method 1:
A method comprising the following steps 1 and 2, wherein the food material is adjusted so that it can be crushed evenly with only the tongue.
Step 1. 1. Process step of contacting food material with enzyme and treating with enzyme The food material that has undergone step 1 is sealed in a container together with a liquid, and the heat-sealing process

In this manufacturing method 1, the food material after the enzyme treatment is sealed and heated together with the liquid, so that the food material can be prevented from being cured in the sealed heating process and adjusted so that the food material can be uniformly crushed only with the tongue. is there. The food material that has undergone Step 1 may be sealed in a container as it is, or may be sealed in a container after being rapidly frozen with a -40 ° C. blast chiller or the like before sealing.
As a specific example of the production method 1, for example, when using seafood as a food material, after bringing the enzyme into contact with the seafood, the atmosphere is changed from 60 ° C. to 93 ° C. with a heating time of 20 minutes. The step of performing the enzyme treatment by heating with steam until the core temperature reaches 90 ° C. (step 1) is performed, and the seafood is filled in a container together with a liquid such as seasoning liquid and sealed and heated (step 2). The method of performing etc. is mentioned.

In the case of using seafood as a food material in such production method 1, it is preferable to use papain, a microorganism-derived protease or the like as an enzyme, and a commercially available proteolytic enzyme preparation containing these may be used. When using an enzyme treatment solution containing these enzymes, it is preferable to use the enzyme dissolved in a solvent such as water so that the concentration is 0.0003 wt% to 10.0 wt%, and more preferably 0.0015 wt% to It is preferable to use it dissolved so that it may become 5.0 wt%.
The fish and shellfish in contact with the enzyme is heated in steam from 0 to 25 ° C. to 50 to 80 ° C. with a heating time of 1 to 120 minutes, and then steam-heated until the core temperature reaches 85 to 100 ° C. It is preferable to inactivate the enzyme, and further, the temperature is raised from 0 to 25 ° C. in steam to 50 to 80 ° C. with a heating time of 5 to 90 minutes, and then the steam is heated until the core temperature reaches 85 to 95 ° C. It is preferable to deactivate the enzyme.
Even if the fish and shellfish after the enzyme treatment have a hardness (measured value) higher than 3.0 × 10 ⁴ Pa, the food material can be evenly applied to the tongue only by sealing and heating with the liquid as described above. It is possible to adjust to how it can be crushed. This sealing heat treatment is performed under conditions of 1 to 400 minutes at 100 to 130 ° C. using a retort heater or the like (F ₀ value (in heat sterilization of food, the heat treatment time is heated at a reference temperature of 121.1 ° C. Value (minutes) converted to the measured time: 4 or more) is preferable, and it is more preferably performed at 110 to 121 ° C. for 4 to 90 minutes (F ₀ value: 6 to 15).

Moreover, when using meat as a foodstuff material in such a manufacturing method 1, the enzyme and enzyme treatment liquid similar to fishery products can be used.
The meat contacted with the enzyme is preferably subjected to an enzyme reaction by steam heating in an atmosphere of 85 to 100 ° C. in steam until the core temperature reaches 85 to 100 ° C., and at 85 to 95 ° C. in steam and a core temperature of 85 to 85 ° C. It is preferable to carry out the enzymatic reaction by heating with steam until the temperature reaches 95 ° C.
Even if the meat after the enzyme treatment has a hardness higher than 4.0 × 10 ⁴ Pa, the food material is adjusted to such a degree that the food material can be evenly crushed only with the tongue by performing a heat-sealing treatment with the liquid as described above. It is possible. This sealing heat treatment is preferably performed under conditions of 100 to 130 ° C. for 1 to 400 minutes using a retort heater or the like (F ₀ value: 4 or more), and under conditions of 110 to 121 ° C. for 4 to 90 minutes. It is more preferable to perform (F ₀ value: 6 to 15).

Furthermore, when using vegetables as a food material in such a manufacturing method 1, it is preferable to use hemicellulase etc. as an enzyme, and you may use the commercially available enzyme formulation containing these.
When an enzyme treatment solution containing these enzymes is used, it is preferable to use the enzyme dissolved in a solvent such as water or citrate buffer so as to be 2 wt% to 15 wt%, and further 3.5 wt%. It is preferable to use it by dissolving so that it becomes 10 wt%. In addition, other components such as trehalose may be appropriately added to the enzyme treatment solution. When trehalose is added, it may be added so as to be 5 wt% to 30 wt%, preferably 20 wt% to 25 wt%. preferable.
Vegetables in contact with the enzyme are stored in a temperature-controlled room at 0 to 10 ° C. for 3 to 30 hours in a state where the enzyme is in contact, and then are stored in a temperature chamber at 45 to 60 ° C. in a state where the enzyme is in contact. It is preferable to carry out the enzyme reaction by storing for 40 minutes.
It is preferable to subject the enzyme-reacted material to steam incubation by steam heating and steam-heating for 10 minutes to 100% for 5 minutes to 120 minutes for inactivation of the enzyme.
Even after the enzyme-treated vegetables have a hardness (measured value) higher than 5.0 × 10 ³ Pa, the food material can be evenly applied to the tongue only by sealing and heating with the liquid as described above. It is possible to adjust to how it can be crushed.
This sealing heat treatment is preferably performed under conditions of 100 to 130 ° C. for 1 to 400 minutes using a retort heater or the like (F ₀ value: 4 or more), and under conditions of 110 to 121 ° C. for 4 to 90 minutes. It is more preferable to perform (F ₀ value: 6 to 15).

Manufacturing method 2:
A method comprising the following steps 1 and 2, wherein the food material is adjusted so that it can be crushed evenly with only the tongue.
Step 1. 1. Step of contacting an enzyme with a food material The food material that has undergone step 1 is sealed in a container together with a liquid, and the enzyme treatment is performed by sealed heat treatment.

In this production method 2, the temperature of the food material in contact with the enzyme by the sealed heat treatment or the temperature of the food material impregnated with the enzyme rises to a temperature at which an enzyme reaction can be performed, so that the enzyme treatment is performed together with the sealed heat treatment. It is possible.
As a specific example of such production method 2, for example, when using seafood as a food material, after bringing the seafood into contact with an enzyme, the seafood is filled into a container together with a liquid such as a seasoning liquid. For example, a method in which the enzyme treatment is also performed by sealing and heat treatment.
In this case, the sealing heat treatment may be performed under a two-stage condition in which the sealing heat treatment is performed under a condition in which an enzyme reaction is likely to occur and then the sealing heat treatment is performed under a condition in which the enzyme deactivation treatment is possible.

When seafood is used as the food material in the production method 2 as described above, the same enzyme or enzyme treatment solution as in the production method 1 can be used.
The fish and shellfish brought into contact with the enzyme can be adjusted to such a degree that the food material can be uniformly crushed only with the tongue, by subjecting it to a sealing heat treatment together with the liquid as described above. This sealed heat treatment is preferably performed at 50 to 80 ° C. for 1 to 120 minutes using a retort heater or the like, and more preferably at 50 to 80 ° C. for 5 to 90 minutes.
Furthermore, after this sealing heat treatment, a sealing heat treatment may be further performed at 100 to 130 ° C. for 1 to 400 minutes using a retort heater or the like (F ₀ value: 4 or more). It is more preferable to carry out under the condition of 4 to 90 minutes (F ₀ value: 6 to 15).

Moreover, when using meat as a foodstuff material in such a manufacturing method 2, the enzyme and enzyme treatment liquid similar to the manufacturing method 1 can be used.
The meat that has been brought into contact with the enzyme can be adjusted to such a degree that the food material can be uniformly crushed only with the tongue by subjecting it to a heat-sealing process together with the liquid as described above.
This sealing heat treatment is preferably performed under conditions of 100 to 130 ° C. for 1 to 400 minutes using a retort heater or the like (F ₀ value: 4 or more), and under conditions of 110 to 121 ° C. for 4 to 90 minutes. It is more preferable to perform (F ₀ value: 6 to 15).

Furthermore, when using vegetables as a food material in such a manufacturing method 2, the enzyme and enzyme treatment liquid similar to the manufacturing method 1 can be used.
Vegetables brought into contact with the enzyme can be adjusted to such a degree that the food material can be evenly crushed with only the tongue by subjecting it to a heat-sealing process together with the liquid as described above.
This sealed heat treatment is preferably performed at 100 to 130 ° C. for 1 to 400 minutes using a retort heater or the like, and more preferably at 110 to 121 ° C. for 4 to 90 minutes.

Manufacturing method 3:
A method of adjusting the food material to a level that can be crushed evenly with only the tongue is included, including the following step 1 and step 2.
Step 1. The step of bringing the food material into contact with the enzyme and performing the enzyme treatment until the food material becomes one of the following 1) to 3) 1) When the food material is seafood, the hardness of the seafood is set to 3. 2) When the food material is meat, the hardness of the meat is 4.0 × 10 ⁴ Pa or less. 3) When the food material is vegetables, the hardness of the vegetables is set to 0 × 10 ⁴ Pa or less. 1. Step for controlling to 5.0 × 10 ³ Pa or less The process of sealing the food material which passed through the process 1 in a container, and carrying out sealing heat processing

In this production method 3, by increasing the softening degree of the food material by enzyme treatment, it is possible to avoid hardening of the food material in the sealed heat treatment and to adjust the food material so that it can be crushed evenly with only the tongue.
When the food material is seafood, it is preferably softened to 3.0 × 10 ⁴ Pa or less by enzyme treatment, and further preferably softened to 2.0 × 10 ⁴ Pa or less. When the food material is meat, it is preferably softened to 4.0 × 10 ⁴ Pa or less by enzyme treatment, more preferably softened to 3.0 × 10 ⁴ Pa or less, particularly 2.0 × 10 ^4. It is preferable to soften to Pa or lower. When the food material is vegetables, it is preferably softened to 5.0 × 10 ³ Pa or less by enzyme treatment, more preferably softened to 4.0 × 10 ³ Pa or less, particularly 3.0 × 10. It is preferable to soften to ³ Pa or less. In addition, the food material which passed through the process 1 may be sealed in a container as it is, and may be sealed in a container after quick-freezing with a -40 degreeC blast chiller etc. before sealing.
As a specific example of such production method 3, for example, when using seafood as a food material, after bringing the enzyme into contact with the seafood, the atmosphere is changed from 60 ° C. to 60 minutes in temperature. The temperature is raised to 93 ° C. and steam-heated until the core temperature reaches 90 ° C., and then the step of enzyme treatment is carried out until the hardness of the seafood becomes 3.0 × 10 ⁴ Pa or less. For example, a method of performing a heat-sealing process may be used.

In the case of using seafood as a food material in such production method 3, the same enzymes and enzyme treatment solutions as those in production method 1 can be used.
The fish and shellfish in contact with the enzyme are heated in steam from 0 to 25 ° C. and raised to 50 to 80 ° C. in a heating time of 5 to 120 minutes, and then steam-heated until the core temperature reaches 85 to 100 ° C. It is preferable to inactivate the enzyme, and further, the temperature is raised from 0 to 25 ° C. in steam to 50 to 80 ° C. in a heating time of 10 to 120 minutes, followed by steam reaction until the core temperature reaches 85 to 95 ° C. It is preferable to deactivate the enzyme. Thereby, the hardness of the seafood after the enzyme treatment can be set to 3.0 × 10 ⁴ Pa or less.
The sealed heat treatment of the seafood softened to 3.0 × 10 ⁴ Pa or less is preferably performed at 100 to 130 ° C. for 1 to 400 minutes using a retort heater or the like (F ₀ value: 4 or more). It is more preferable to carry out at 110 to 121 ° C. for 4 to 90 minutes (F ₀ value: 6 to 15).

Moreover, when using meat as a foodstuff material in such a manufacturing method 3, the enzyme and enzyme treatment liquid similar to the manufacturing method 1 can be used.
The meat contacted with the enzyme is heated in steam from 0 to 25 ° C. to 50 to 80 ° C. with a heating time of 5 to 120 minutes, and then steam-heated until the core temperature reaches 85 to 100 ° C. It is preferable to inactivate the enzyme. Further, the temperature is raised from 0 to 25 ° C. in steam to 50 to 80 ° C. in a heating time of 10 to 120 minutes, and then steam-heated until the core temperature reaches 85 to 95 ° C. It is preferable to deactivate the enzyme. Thereby, the hardness of the meat after enzyme treatment can be 4.0 × 10 ⁴ Pa or less.
The sealed heat treatment of meat softened to 4.0 × 10 ⁴ Pa or less is preferably performed at 100 to 130 ° C. for 1 to 400 minutes using a retort heater or the like (F ₀ value: 4 or more). It is more preferable to carry out at 110 to 121 ° C. for 4 to 90 minutes (F ₀ value: 6 to 15).

Furthermore, when using vegetables as a food material in such a manufacturing method 3, the enzyme and enzyme treatment liquid similar to the manufacturing method 1 can be used. Vegetables in contact with the enzyme are stored in a temperature-controlled room at 0 to 10 ° C. for 3 to 30 hours in a state where the enzyme is in contact, and then are stored in a temperature chamber at 45 to 60 ° C. in a state where the enzyme is in contact. It is preferable to carry out the enzyme reaction by storing for 40 minutes.
It is preferable to subject the enzyme-reacted material to steam incubation at an internal temperature of 70 to 120 ° C., humidity of 10 to 100%, and steam heating for 5 to 120 minutes, and further to steam inactivation. It is preferable that the enzyme inactivation treatment is performed by steam heating at an internal temperature of 70 to 120 ° C., humidity of 10 to 100%, and 10 to 120 minutes. Thereby, the hardness of vegetables after enzyme treatment can be 5.0 × 10 ³ Pa or less.
The sealed heat treatment of vegetables softened to 5.0 × 10 ³ Pa or less is preferably performed at 100 to 130 ° C. for 1 to 400 minutes using a retort heater or the like (F ₀ value: 4 or more). It is more preferable to carry out at 110 to 121 ° C. for 4 to 90 minutes (F ₀ value: 6 to 15).

  The “method for distributing processed food at room temperature” of the present invention refers to transporting the processed food of the present invention as it is or packed in a packing material, cardboard, or the like at room temperature. This method of the present invention may be any conventionally known distribution method, and is particularly preferably a distribution method that can prevent the food material contained in the processed food of the present invention from being damaged. The processed food of the present invention used in this method is preferably in the form of canned food, retort food or the like.

  EXAMPLES Hereinafter, although an Example etc. are given and this invention is demonstrated further in detail, this invention is not limited to these.

In the examples and comparative examples of the present invention, the following I.I. Samples were prepared and used as follows. The following II. According to the evaluation criteria, the processed food of the present invention was evaluated. The F ₀ values in the examples and comparative examples of the present invention were both in the range of 6-15.

I. Sample preparation Food material 1) Seafood The mackerel stored frozen was thawed, cut 60 g, and the length of the long side was 9 cm. Hereinafter, this may be simply referred to as mackerel in the examples and comparative examples.
2) Meat A chicken breast with a 10 g cut and a long side length of 4 cm was used. Hereinafter, in the examples and comparative examples, this may be simply indicated as chicken breast.
3) Vegetables A carrot having a diameter of about 35 mm was cut into a thickness of about 10 mm, peeled and scraped, and then removed by dipping in water. Hereinafter, this may be simply referred to as carrot in Examples and Comparative Examples.

2. Enzyme treatment solution 1) Enzyme treatment solution A
Deionized water treated with an ion-exchange resin so that the content of a protein-degrading enzyme preparation containing papain and a microorganism-derived protease (“Ecola Superba” manufactured by Katayama) is 3.0 wt%. The enzyme-treated solution A was prepared by dissolving in the solution. Hereinafter, in the examples and comparative examples, this may be simply referred to as enzyme treatment solution A.
2) Enzyme treatment solution B
Trehalose 25 wt% and hemicellulase 5 wt% were dissolved in 0.020 M citrate buffer (pH 5.0) to prepare enzyme treatment solution B. Hereinafter, this may be simply referred to as an enzyme treatment solution B in Examples and Comparative Examples.

3. Jelly-like seasoning liquid 1) Jelly-like seasoning liquid A
Deionized water or xanthan is dissolved in a boiled fish seasoning liquid (for miso boiled, made by Maruhachi Muramatsu, hereinafter sometimes referred to simply as a boiled fish seasoning liquid), and has a viscosity of 0.1 Pa · s, 0.2 Pa. The jelly-like seasoning liquid A was prepared so as to be s, 0.5 Pa · s, 1.0 Pa · s, or 2.0 Pa · s. This viscosity was measured at 20 ° C. and a shear rate of 50 sec ⁻¹ using HAAKE RheoStress 6000 (Thermo Fisher Scientific Co., Ltd.).
A jelly-like seasoning liquid A was also prepared by dissolving κ carrageenan in a seasoning liquid for boiled fish and having a jelly strength of 500 Pa, 1000 Pa, or 2000 Pa. This jelly strength (Pa) is obtained by using this seasoning liquid with a creep meter RE-2 33005B (Yamaden Co., Ltd.) (hereinafter, this may be simply referred to as a creep meter in Examples and Comparative Examples). Fill a 4cm open container with a depth of 1.5cm into a full container, drop a plunger with a diameter of 20mm vertically at a speed of 1mm / s, and when the jelly breaks, It is a numerical value obtained by dividing the applied load by the area of the plunger (πx ² = 0.01 m × 0.01 m × 3.14).
Hereinafter, these may be simply referred to as jelly-like seasoning liquid A in Examples and Comparative Examples. Any of these jelly-like seasonings A can be easily chewed and swallowed by persons with difficulty in chewing / swallowing.

2) Jelly-like seasoning liquid B
Deionized water or xanthan is dissolved in boiled tsuyu (dark color, made by Maruhachi Muramatsu, hereinafter referred to simply as boiled tsuyu), and the viscosity is 0.1 Pa · s, 0.2 Pa · s, 0.5 Pa · What was prepared so that it might become s, 1.0Pa * s, and 2.0Pa * s was made into the jelly-like seasoning liquid B. FIG. This viscosity was also measured using HAAKE RheoStress 6000 (Thermo Fisher Scientific Co., Ltd.) at 20 ° C. and a shear rate of 50 sec ⁻¹ .
A jelly-like seasoning liquid B was also prepared by dissolving κ carrageenan in boiled soup and having a jelly strength of 500 Pa, 1000 Pa, or 2000 Pa. This jelly strength (Pa) is also a numerical value specified using a creep meter in the same manner as the jelly-like seasoning liquid A.
Hereinafter, this may be simply referred to as jelly-like seasoning liquid B in Examples and Comparative Examples. Any of these jelly-like seasonings B can be easily chewed or swallowed by persons with difficulty in chewing or swallowing.

II. Evaluation criteria In the evaluation, “Even after sealing heat treatment, the appearance (shape / color tone) before sealing heat treatment is maintained as it is, and the texture (smoothness, hardness) is soft enough to be crushed only by the tongue. “Easily swallowed” is an ideal model suitable for the processed food of the present invention.
<Comprehensive evaluation>
After sealed heat treatment, the obtained processed food is taken out of the container, the size of the food material, appearance (shape, color tone) by sensory evaluation, texture evaluation (smoothness, hardness), hardness measured with a creep meter, A comprehensive evaluation was performed from a total of six items. If the evaluation is A or more (S or A) in all items, it is equivalent to or close to the ideal model described above, and is suitable for the processed food of the present invention.

1. Size of food material The size (particle diameter or long side length) of the food material after the sealing heat treatment was evaluated as follows.
50 mm or more: S, 25 mm or more and less than 50 mm: A, 10 mm or more and less than 25 mm: B, 5 mm or more and less than 10 mm: C, less than 5 mm: D

2. Sensory evaluation Two types of four items of appearance (shape / color tone) and texture (smoothness, hardness) of the food material after the sealing heat treatment were evaluated (n = 10).
By comparing with the above ideal model, any score of 1 to 5 was given according to the following evaluation criteria. Table 1 shows specific evaluation criteria for each item. In an ideal model, the evaluation points of specific evaluation criteria for each item are all 5 points.
The average score of 10 evaluations is 1.0 or more and less than 1.5: D, 1.5 or more and less than 2.5: C, 2.5 or more and less than 3.5: B, 3. 5 points or more and less than 4.5 points: A, 4.5 points or more and 5.0 points: S.

<Evaluation criteria>
5 points: equivalent to the ideal model, suitable for the processed food of the present invention 4 points: close to the ideal model, 3 points suitable for the processed food of the present invention: slightly close to the ideal model, 2 points unsuitable for processed foods: Slightly far from the ideal model, unsuitable for processed foods of the present invention 1 point: far from the ideal model, unsuitable for processed foods of the present invention

3. Measurement of hardness using a creep meter Hardness (measured value) was measured using a creep meter.
That is, the food material after the sealing heat treatment is filled into a circular container with an opening of 20 ° C., a diameter of 4 cm and a depth of 1.5 cm, and a plunger with a diameter of 20 mm is lowered vertically at a speed of 10 mm / s. The maximum load (N) applied to the plunger up to the point of 66.7% compression divided by the plunger area (πx ² = 0.01 m × 0.01 m × 3.14) Hardness (Pa) was used. Hardness was measured at n = 10, and the average value of these was taken as hardness (measured value). This hardness (measured value) was comprehensively evaluated according to the criteria shown in Table 2.

I. Manufacturing of processed foods that can be stored at room temperature (1)
[Example 1-1]
Step 1.
1) Injection apparatus (Tonichi Co., Ltd., “Super Mini Injector” (hereinafter referred to as “Injection apparatus” in Examples and Comparative Examples) In some cases). This injection device was provided with a total of 30 injection needles, one at a 1 cm square interval.
2) The mackerel after the injection of the enzyme treatment liquid A was further immersed in the enzyme treatment liquid A (150 ml), decompressed to -0.09 MPa, and then returned to normal pressure. After soaking in the enzyme treatment solution A for 15 to 20 hours, the mackerel was taken out from the enzyme treatment solution A. The mackerel was placed in a steam convection, and the atmosphere was increased from 60 ° C. to 93 ° C. in a heating time of 20 minutes in steam, and heated with steam until the core temperature reached 90 ° C.
Step 2.
After the mackerel (40g) which passed through the process 1 was frozen in the -40 degreeC blast chiller, it was filled in the flat No. 3 can with the seasoning liquid for boiled fish (90g). This was wound and sealed, and sealed and heated at 115 ° C. for 80 minutes with a retort heater. This was cooled to room temperature to obtain the processed food of the present invention.

[Example 1-2]
The steam heating in step 1.2) of Example 1-1 was changed to “steam heating until the temperature in steam increased from 60 ° C. to 93 ° C. in 60 minutes and the core temperature reached 90 ° C.” Except for the above, both steps 1 and 2 were performed in the same manner as in Example 1-1, and the processed mackerel was used as the processed food of the present invention.

[Example 1-3]
Step 1.
The steam heating in step 1.2) of Example 1-1 was changed to “steam heating until the temperature was increased from 60 ° C. to 93 ° C. in a heating time of 60 minutes and reached a core temperature of 90 ° C. in steam”. The procedure was the same as in Step 1 of Example 1-1 except that the hardness of the mackerel was 3.0 × 10 ⁴ Pa or less.
Step 2.
The processed mackerel (40 g) was processed in the same manner as in step 2 of Example 1-1 except that the mackerel (40 g) was filled in a flat No. 3 can without adding the seasoning liquid for boiled fish. Processed food.

[Comparative Example 1-1]
Except for filling in the flat No. 3 can without adding the seasoning liquid for boiled fish, Example 1-1. And processed mackerel.
[Comparative Example 1-2]
The mackerel was placed in a steam convection as it was and steam-heated in a 93 ° C. atmosphere until the core temperature reached 90 ° C., and this mackerel (40 g) was filled into a flat No. 3 can with a seasoning solution for boiled fish (90 g). This was wound and sealed, and sealed and heated at 115 ° C. for 80 minutes with a retort heater. This was cooled to room temperature.

[Comparative Example 1-3]
Current room-temperature nursing food 5 kg of the following ingredients were placed in a pan and heated at 90 ° C. for 20 minutes. At this time, the mackerel was loosened in advance, the radish and carrots were peeled and cut into 1 cm squares, and the peas, kelp and ginger were chopped.
<Solid part>
Mackerel: 23.0%, Radish: 12.0%, Carrot: 10.0%, Saya-endo: 3.0%, Kelp: 0.1%, Ginger: 0.1% (Total: 48.2%)
<Liquid part>
Potato starch: 2.5%, tamarind gum: 0.2%, salad oil: 5.0%, soy sauce: 1.0%, liquid and soup stock: 0.9%, mirin: 0.9%, salt: 0.00. 3%, Shimizu: 41.0% (total 51.8%)

Process conditions and step 1 for each example and comparative example (part). Table 3 summarizes the hardness (measured value) of the food material (mackerel) after heating.
Moreover, about each Example and each comparative example, the size of the food material in the obtained processed food (mackerel), appearance (shape, color tone) by sensory evaluation, evaluation of texture (smoothness, hardness), hardness by a creep meter Table 4 shows the results of the evaluation of the total 6 items and the overall evaluation. Of the six evaluation results, the lowest evaluation result was taken as the overall evaluation.
As a result, as shown in Table 4, the processed food of each Example showed a value that may be any evaluation item, but the processed foods of Comparative Example 1-1 and Comparative Example 1-2 were both hard ( The evaluation of texture and measurement values is low, and the processed food of Comparative Example 1-3 has low evaluation in any of size, appearance (shape, color tone), texture (smoothness, hardness) and hardness (measurement value). It was.

[Example 2-1]
Step 1.
1) 50 wt% of the enzyme treatment solution A was injected into the chicken breast with an injection device with respect to the initial weight (raw weight).
2) The chicken breast after the injection of the enzyme treatment solution A was immersed in the enzyme treatment solution A (10 ml), decompressed to -0.09 MPa, and then returned to normal pressure. After being immersed in the enzyme treatment solution A at 4 ° C. for 15 to 20 hours, the chicken breast was taken out from the enzyme treatment solution A. The chicken breast was placed in a steam convection and steam heated in a steam atmosphere at 93 ° C. until the core temperature reached 90 ° C.
Step 2.
After freezing chicken breast (40 g) after step 1 in a -40 ° C. blast chiller, curry-like seasoning liquid (prepared by mixing commercial curry powder and water at a weight ratio of 1:10, the following In some cases, it was simply indicated as a curry-like seasoning liquid) (90 g) and filled into a flat No. 3 can. This was wound and sealed, and sealed and heated at 115 ° C. for 80 minutes with a retort heater. This was cooled to room temperature to obtain the processed food of the present invention.

[Example 2-2]
The steam heating in step 1.2) of Example 2-1 was changed to “steam heating until the temperature in steam increased from 60 ° C. to 93 ° C. in 60 minutes and the core temperature reached 90 ° C.” Except for the above, both steps 1 and 2 were performed in the same manner as in Example 2-1, and the processed chicken breast was used as the processed food of the present invention.

[Example 2-3]
Step 1.
The steam heating in step 1.2) of Example 2-1 was changed to “steam heating until the temperature was increased from 60 ° C. to 93 ° C. in 60 minutes and the core temperature reached 90 ° C. in steam”. The procedure was the same as in Step 1 of Example 2-1, except that the hardness of the chicken breast was 4.0 × 10 ⁴ Pa or less.
Step 2.
The chicken breast that was processed in the same manner as in step 2 of Example 2-1 except that the chicken breast (40 g) that had undergone step 1 was filled into a flat No. 3 can “without adding curry-like seasoning liquid”. The processed food of the present invention was used.

[Comparative Example 2-1]
Except for filling in a flat No. 3 can without adding “curry-like seasoning liquid”, both the steps 1 and 2 were performed in Example 2-1. And processed chicken breast.
[Comparative Example 2-2]
The chicken breast was placed in a steam convection as it was and steam-heated in a 93 ° C. atmosphere until the core temperature reached 90 ° C., and this chicken breast (40 g) was filled into a flat No. 3 can together with a curry-style seasoning liquid (90 g). This was wound and sealed, and sealed and heated at 115 ° C. for 80 minutes with a retort heater. This was cooled to room temperature.

[Comparative Example 2-3]
Room temperature nursing food (curry)
5 kg of the raw material of the following blending ratio was put in a pan, heated at 90 ° C. for 30 minutes, then packed in a transparent pouch bag, and rapidly frozen to produce a room temperature nursing food (curry), and the meat contained therein was used.
The carrots, potatoes and onions used as raw materials were peeled and cut into 1 cm squares, and the mushrooms were chopped.
<Solid part>
Beef pork minced meat: 20.0%, Carrot: 10.0%, Potato: 10.0%, Onion: 8.0%, Mushroom: 5.0% (Total: 53.0%)
<Liquid part>
Milk: 20.0%, salad oil: 3.0%, curry powder: 1.0%, flour: 2.0%, Worcester sauce: 2.0%, salt: 0.5%, sodium glutamate: 0.5% Corn starch: 1.5%, guar gum: 0.2%, fresh water: 16.3% (total 47.0%)

Process conditions and step 1 for each example and comparative example (part). Table 5 summarizes the hardness (measured value) of the food material (chicken breast) after heating.
Moreover, about each Example and each comparative example, the size of the food material in the obtained processed food (avian breast) or ground beef pork, appearance by sensory evaluation (shape, color tone), texture (smoothness, hardness) Table 6 shows the results of evaluation, hardness measurement with a creep meter, evaluation of a total of six items, and comprehensive evaluation. Of the six evaluation results, the lowest evaluation result was taken as the overall evaluation.
As a result, as shown in Table 6, the processed food of each example showed a value that could be any evaluation item, whereas the example showed a value that could be any evaluation item, whereas the comparative example Both the processed foods of 2-1 and 2-2 had low evaluations of hardness (texture, measured values), and the processed foods of Comparative Example 2-3 had low evaluations of appearance such as shape and color tone.

[Example 3-1]
Step 1.
1) Carrot was heat-treated in a saturated steam cooker at an internal temperature of 120 ° C. for 10 minutes, and then 20 wt% of enzyme treatment solution B was added to the weight of the carrot. This was placed under reduced pressure (-0.095 MPa) for 1 minute, and then returned to normal pressure four times (total pressure reduction time: 4 minutes) to impregnate the enzyme.
2) After storing the carrot which passed through said 1) as it is in a 4 degreeC refrigerator for 16 hours, it was accommodated in a 45 degreeC thermostat for 30 minutes, and the enzyme reaction was performed. Then, the enzyme inactivation process was performed by steam heating by steam convection at a chamber temperature of 70 ° C., humidity of 100%, and 40 minutes.
Step 2.
The carrot (40g) which passed through the process 1 was frozen in the -40 degreeC blast chiller, and was filled in the flat No. 3 can with the curry-like seasoning liquid (90g). This was wound and sealed, and sealed and heated at 115 ° C. for 80 minutes with a retort heater. This was cooled to room temperature to obtain the processed food of the present invention.

[Example 3-2]
Except for changing the steam heating in step 1.2) of Example 3-1 to “internal temperature 90 ° C., humidity 50%, heating for 10 minutes”, both steps 1 and 2 are the same as in Example 3-1. The processed and processed carrot was used as the processed food of the present invention.

[Example 3-3]
The carrot was processed in the same manner as in Example 3-1 except that it was filled in a flat No. 3 can without adding a curry-like seasoning liquid to obtain the processed food of the present invention. At this time, the hardness of the carrot immediately after the step 1 was set to 5.0 × 10 ³ Pa or less.

[Comparative Example 3-1]
Step 1.
Except for changing the steam heating in step 1.2) of Example 3-1 to “heating in the cabinet at 90 ° C./humidity of 50% / 10 minutes”, the same procedure as in Step 1 of Example 3-1 was performed.
Step 2.
Carrots (40 g) that had undergone Step 1 were processed in the same manner as in Step 2 of Example 3-1, except that "No curry seasoning liquid was added" into a flat No. 3 can.
[Comparative Example 3-2]
Carrot (40 g) was filled in a flat No. 3 can together with a curry-like seasoning liquid (90 g). This was wound and sealed, and sealed and heated at 115 ° C. for 80 minutes with a retort heater. This was cooled to room temperature.
[Comparative Example 3-3]
Room temperature nursing food (curry)
A normal temperature nursing food (curry) was produced in the same manner as Comparative Example 2-3, and carrots contained therein were used.

Process conditions and step 1 for each example and comparative example (part). Table 7 summarizes the hardness (measured value) of the food material (carrot) after heating.
Moreover, about each Example and each comparative example, the size of the food material in the obtained processed food (carrot), appearance (shape, color tone) by sensory evaluation, evaluation of texture (smoothness, hardness), hardness by a creep meter Table 8 shows the results of the evaluation of the total 6 items and the overall evaluation. Among the evaluation results of the six items, the evaluation result having the lowest evaluation result among the five evaluation items excluding the color tone was set as the comprehensive evaluation.
As a result, as shown in Table 6, while the processed food of each Example showed a value that may be any evaluation item, the processed foods of Comparative Examples 3-1 and 3-2 were all hard (food The evaluation of the appearance such as shape and color tone was low in the processed food of Comparative Example 3-3.

II. Manufacturing of processed foods that can be stored at room temperature (2)
[Example 4-1]
Step 1.
1) 10 wt% of the enzyme treatment solution A was injected into mackerel with respect to the initial weight (raw weight) using an injection device.
2) The mackerel after the injection of the enzyme treatment solution A was immersed in the enzyme treatment solution A (150 ml), decompressed to -0.09 MPa, and then returned to normal pressure. After soaking in the enzyme treatment solution A for 15 to 20 hours, the mackerel was taken out from the enzyme treatment solution A.
Step 2.
The mackerel (40g) which passed through the process 1 was filled in the flat No. 3 can with the seasoning liquid for boiled fish (90g). This was tightened and sealed, sealed and heated at 60 ° C. for 10 minutes with a retort heater, and then further sealed and heated at 115 ° C. for 80 minutes to carry out enzyme reaction and enzyme deactivation treatment. This was cooled to room temperature to obtain the processed food of the present invention.

[Example 4-2]
Step 1.
1) 50 wt% of the enzyme treatment solution A was injected into the chicken breast with an injection device with respect to the initial weight (raw weight).
2) The chicken breast after the injection of the enzyme treatment solution A was immersed in the enzyme treatment solution A (10 ml), decompressed to -0.09 MPa, and then returned to normal pressure. After being immersed in the enzyme treatment solution A at 4 ° C. for 15 to 20 hours, the chicken breast was taken out from the enzyme treatment solution A.
Step 2.
The chicken breast (40g) which passed through the process 1 was filled in the flat No. 3 can with the curry-like seasoning liquid (90g). This was wound and sealed, and the enzyme reaction and enzyme deactivation treatment were performed by sealing and heat treatment at 115 ° C. for 80 minutes with a retort heater. This was cooled to room temperature to obtain the processed food of the present invention.

[Example 4-3]
Step 1.
1) Carrot was heat-treated in a saturated steam cooker at an internal temperature of 120 ° C. for 10 minutes, and then 20 wt% of enzyme treatment solution B was added to the weight of the carrot. This was placed under reduced pressure (-0.095 MPa) for 1 minute, and then returned to normal pressure four times (total pressure reduction time: 4 minutes) to impregnate the enzyme. This carrot was stored in a refrigerator at 4 ° C. for 16 hours.
Step 2.
The carrot (40g) which passed through the process 1 was filled in the flat No. 3 can with the curry-like seasoning liquid (90g). This was wound and sealed, and the enzyme reaction and enzyme deactivation treatment were performed by sealing and heat treatment at 115 ° C. for 80 minutes with a retort heater. This was cooled to room temperature to obtain the processed food of the present invention.

About each Example, the size of the food material in the obtained processed food, appearance (shape, color tone) by sensory evaluation, evaluation of texture (smoothness, hardness), measurement value of hardness with a creep meter, a total of six items The results of evaluation and comprehensive evaluation are shown in Table 9. As for Examples 4-1 and 4-2, the lowest evaluation result among the evaluation results of the six items is set as the comprehensive evaluation, and regarding Example 4-3, the evaluation result is the lowest among the five evaluation items excluding the color tone. The thing was made into comprehensive evaluation.
As a result, as shown in Table 9, it can be confirmed that the food material suitable for the processed food of the present invention can be obtained by heating in the can, and these were sealed as shown in Examples 1 to 3. After the heat treatment, it was the same as the food material filled in the can.

III. Manufacturing of processed foods that can be stored at room temperature (3)
Example 5
Step 1.
1) 10 wt% of the enzyme treatment solution A was injected into mackerel with respect to the initial weight (raw weight) using an injection device.
2) The mackerel after the injection of the enzyme treatment liquid A was further immersed in the enzyme treatment liquid A (150 ml), decompressed to -0.09 MPa, and then returned to normal pressure. After soaking in the enzyme treatment solution A for 15 to 20 hours, the mackerel was taken out from the enzyme treatment solution A. The mackerel was placed in a steam convection, and the atmosphere was increased from 60 ° C. to 93 ° C. in a heating time of 20 minutes in steam, and heated with steam until the core temperature reached 90 ° C.
Step 2.
After freezing mackerel (40 g) after step 1 in a blast chiller at −40 ° C., along with seasoning liquid for boiled fish (90 g), No. 3 can, bottle (diameter 15 cm, height 15 cm, cylindrical) Retort resistant plastic tray (85 mm x 50 mm x 30 mm) or retort aluminum pouch N type (plain) standard bag 13-18 (130 mm x 180 mm) (Fukusuke Industrial Co., Ltd.). These were wound and sealed, and heat-treated at 115 ° C. for 80 minutes with a retort heater. These were cooled to room temperature to obtain processed foods of the present invention.

The results of the total evaluation and total evaluation of the size of food ingredients in each processed food, the appearance (shape, color tone) by sensory evaluation, the evaluation of texture (smoothness, hardness), the measured value of hardness with a creep meter Table 10 shows. Among the evaluation results of the six items, the lowest evaluation was taken as the overall evaluation.
As a result, as shown in Table 10, it was confirmed that it was suitable as the processed food of the present invention regardless of the type of container to be filled.

IV. Normal temperature distribution [Example 6]
Step 1.
The mackerel was injected with 10 wt% of the enzyme treatment solution A with respect to the initial weight (raw weight) using an injection device. This mackerel was dipped in enzyme treatment solution A (150 ml), decompressed to -0.09 MPa, and then returned to normal pressure. After soaking in the enzyme treatment solution A for 15 to 20 hours, the mackerel was taken out from the enzyme treatment solution A. The mackerel was placed in a steam convection, and the atmosphere was increased from 60 ° C. to 93 ° C. in a heating time of 20 minutes in steam, and heated with steam until the core temperature reached 90 ° C.

Step 2.
After the mackerel that had undergone step 1 was frozen in a -40 ° C. blast chiller, the flat No. 3 can was filled in either of the following 1) or 2). After filling, it was wound and sealed, and heat-treated at 115 ° C. for 80 minutes with a retort heater. These were cooled to room temperature to obtain processed foods of the present invention.
1) Non-full filling Filled with mackerel (40 g) after freezing together with the jelly-like seasoning liquid A (45 g) prepared in the respective viscosities and jelly strengths shown in Table 11, the No. 3 can is about half the capacity of the can. Filled.
2) Filling up Full of frozen mackerel (40 g) with jelly-like seasoning liquid A (90 g) prepared for each viscosity and jelly strength shown in Table 11 in a flat No. 3 can to fill the capacity. did.

Each processed food manufactured above was shaken for 1 minute at a distance of 30 cm horizontally at a rate of 300 reciprocations per minute, and the usefulness in normal temperature distribution was examined by evaluating the appearance (shape, color tone) after shaking. did.
As a result, as shown in Table 11, when filled with a jelly-like seasoning liquid having a viscosity of less than 0.5 Pa · s, the shape tends to collapse due to shaking, whether it is non-full or full. However, when filled with a jelly-like seasoning liquid having a viscosity of 0.5 Pa · s or more, or when filled with a jelly-like seasoning liquid of 500 Pa or more, the shape or It was shown that the color tone can be maintained.

Example 7
Step 1.
1) Meat A 50 wt% enzyme-treated solution A was injected into the chicken breast with an injection device based on the initial weight (raw weight). The chicken breast after the injection of the enzyme treatment solution A was further immersed in the enzyme treatment solution A (10 ml), and the pressure was reduced to -0.09 MPa, and then returned to normal pressure. After being immersed in the enzyme treatment solution A at 4 ° C. for 15 to 20 hours, the chicken breast was taken out from the enzyme treatment solution A. The chicken breast was placed in a steam convection and steam heated in a steam atmosphere at 93 ° C. until the core temperature reached 90 ° C.
2) Vegetables Carrot was heat-treated in a saturated steam cooker at an internal temperature of 120 ° C. for 10 minutes, and then 20 wt% of enzyme treatment solution B was added to the weight of the carrot. This was placed under reduced pressure (-0.095 MPa) for 1 minute, and then returned to normal pressure four times (total pressure reduction time: 4 minutes) to impregnate the enzyme. The carrot was stored in a refrigerator at 4 ° C. for 16 hours as it was, and then stored in a thermostatic chamber at 45 ° C. for 30 minutes to carry out an enzyme reaction. Then, the enzyme inactivation process was performed by steam heating by steam convection at a chamber temperature of 70 ° C., humidity of 100%, and 40 minutes.

Step 2.
The chicken breasts and carrots obtained in step 1 were frozen in a -40 ° C. blast chiller, and the chicken breasts (40 g) after freezing were prepared to the respective viscosities and jelly strengths shown in Table 12. Along with (45 g), a flat No. 3 can was filled to be about half the capacity of the can. This was wound and sealed, sealed and heat treated at 115 ° C. for 80 minutes with a retort heater, cooled to room temperature, and processed food of the present invention.

Each processed food manufactured above was shaken for 1 minute at a distance of 30 cm horizontally at a rate of 300 reciprocations per minute, and the usefulness in normal temperature distribution was examined by evaluating the appearance (shape, color tone) after shaking. did.
As a result, as shown in Table 12, when filled with a jelly-like seasoning liquid having a viscosity of less than 0.5 Pa · s, the shape tends to collapse by shaking, but a jelly-like seasoning liquid having a viscosity of 0.5 Pa · s or more is used. It was shown that the shape and color tone can be maintained even in meat and vegetables when filled or filled with a jelly-like seasoning liquid of 500 Pa or more.

  The processed food that can be stored at room temperature according to the present invention can be provided in hospitals, nursing homes, and the like as food suitable for elderly people with reduced chewing / swallowing functions, postoperative patients, and the like. Further, since it can be distributed at room temperature and can be stored for a long time, it can be stored as an emergency food in a state of canned food, retort food or the like.

Claims (11)

A processed food obtained by subjecting a food material to enzyme treatment and hermetic heat treatment, and having the following characteristics 1) to 3).
1) The particle size or long side length of the food material exceeds 15 mm and is 1000 mm or less before and after the enzyme treatment and sealed heat treatment. 2) The food material is the appearance of the material even after the enzyme treatment and sealed heat treatment. 3) The hardness of the food material after the enzyme treatment and sealed heat treatment can be crushed evenly with the tongue alone The processed food according to claim 1, which is obtained by adding a liquid to a food material in a sealed heat treatment. The processed food according to claim 2, wherein the liquid is a seasoning liquid. The processed food according to claim 2 or 3, wherein the liquid is a jelly-like seasoning liquid having a viscosity of 0.5 Pa · s or more or a jelly strength of 500 Pa or more. The processed food according to any one of claims 1 to 4, wherein the ability to crush evenly with only the tongue is one of the following 1) to 3).
1) When the food material is seafood, the hardness of the seafood is 4.0 × 10 ⁴ Pa or less. 2) When the food material is meat, the hardness of the meat is 5.0 × 10 ⁴ Pa or less. 3) When the food material is vegetables, the hardness of the vegetables is 6.0 × 10 ³ Pa or less. The manufacturing method of the processed food in any one of Claims 1-5 including the following process 1 and the process 2, and adjusting to the hardness which can crush food material equally only with a tongue.
Step 1. 1. Process step of contacting food material with enzyme and treating with enzyme The food material that has undergone step 1 is sealed in a container together with a liquid, and the heat-sealing process is performed. The manufacturing method of the processed food in any one of Claims 1-5 including the following process 1 and the process 2, and adjusting to the hardness which can crush food material equally only with a tongue.
Step 1. 1. Step of contacting an enzyme with a food material The food material that has undergone step 1 is sealed in a container together with a liquid, and the enzyme treatment is performed by sealed heat treatment. The method for producing a processed food according to claim 6 or 7, wherein the liquid is a jelly-like seasoning liquid having a viscosity of 0.5 Pa · s or more or a jelly strength of 500 Pa or more. The manufacturing method of the processed food in any one of Claims 1-5 including the following process 1 and the process 2, and adjusting to the hardness which can crush food material equally only with a tongue.
Step 1. The step of bringing the food material into contact with the enzyme and performing the enzyme treatment until the food material becomes one of the following 1) to 3) 1) When the food material is seafood, the hardness of the seafood is set to 3. 2) When the food material is meat, the hardness of the meat is 4.0 × 10 ⁴ Pa or less. 3) When the food material is vegetables, the hardness of the vegetables is set to 0 × 10 ⁴ Pa or less. 1. Step for controlling to 5.0 × 10 ³ Pa or less The process of sealing the food material which passed through the process 1 in a container, and carrying out sealing heat processing The method for producing a processed food according to any one of claims 6 to 9, wherein the ability to crush evenly with only the tongue is one of the following 1) to 3).
1) When the food material is seafood, the hardness of the seafood is 4.0 × 10 ⁴ Pa or less. 2) When the food material is meat, the hardness of the meat is 5.0 × 10 ⁴ Pa or less. 3) When the food material is vegetables, the hardness of the vegetables is 6.0 × 10 ³ Pa or less. The method of distribute | circulating the processed food in any one of Claims 1-5, or the processed food manufactured by the manufacturing method in any one of Claims 6-10 at normal temperature.