JP4192185B2 - Method for producing room temperature storage food - Google Patents

Description

  The present invention relates to a method for producing a food that can be stored at room temperature, including starchy foods such as cooked rice and noodles in contact with ingredients having a high water content such as vegetables, seafood, and meat.

Conventionally, as a room temperature preservable food, for example, a retort-treated starchy food (for example, cooked rice) is widely used as being storable at room temperature or can be eaten only by heating in a microwave oven. ing. In addition, products containing these starchy foods are often desired to be filled in containers in a form in contact with the starchy foods, for example, with high moisture content ingredients such as vegetables, according to their preference. . Examples of such products include pilaf, gomoku rice, and the like in which ingredients such as vegetables such as carrots and meat are dispersed in cooked rice.
However, when such a product is stored at room temperature, the starchy food has a lower water content than the ingredients, so that moisture transfer from the ingredients to the starchy food occurs. As a result, the ingredients tend to shrink and their texture and appearance tend to be undesirable. In addition, starchy foods absorb moisture released from ingredients and tend to have an unpleasant texture and appearance, and the ingredients may move in color and look bad.
Thus, in conventional cold-storing foods containing starchy foods such as cooked rice in a form in contact with ingredients having a higher moisture content, improvements in the texture and appearance of the products are desired.
On the other hand, pilaf, gomoku rice, and the like as described above are often distributed as frozen preservative foods in consideration of their preservability. However, such frozen-preserving foods tend to be expensive due to the need for freezing means in the production process and distribution stage.
In addition, when an impact is received at the distribution stage, a dent, a deficiency, or the like may occur in a portion where starchy foods come into contact with each other, which may result in an undesirable product in terms of texture and appearance.

  The present invention suppresses the above-described moisture transfer in a room temperature preservable food containing starchy food such as cooked rice in a form in contact with ingredients with high moisture content such as vegetables, and the food texture and appearance of the food are good. The purpose is to be. Moreover, this invention provides the manufacturing method of this foodstuff which suppresses the dent, defect | deletion, etc. of the site | part where starchy foodstuffs contact in the normal temperature preservation foodstuff which does not contain ingredients.

The present invention is based on the knowledge that when the starchy food is distributed at room temperature, the above problem can be solved efficiently by subjecting the starchy food to a heat treatment and then a refrigeration treatment.
That is, the present invention is a method for producing a room temperature storable food comprising a container containing a starchy food having a moisture content lower than that of the ingredient in a form in contact with the ingredient having a high moisture content. The present invention provides the production method characterized by subjecting food to heat treatment and then refrigeration treatment. The present invention also provides a method for producing a room temperature storage food comprising a starchy food contained in a container, wherein the starchy food is subjected to a heat treatment and then subjected to a refrigeration treatment. To do.

According to the present invention, by adopting the above-mentioned configuration, in a room temperature storage food containing starchy food in a form in contact with ingredients having a higher moisture content, moisture from the ingredients to the starchy food Transition is suppressed. As a result, the shrinkage of the ingredients can be suppressed, and the appearance and texture of the ingredients can be maintained well. Moreover, it can suppress that this starchy food absorbs the water | moisture content from ingredients, and can maintain food texture and an external appearance favorably. Furthermore, it can suppress effectively that the color of ingredients shifts to the starchy food around ingredients.
Moreover, the dent of the site | part where starchy foods contact, a defect | deletion, etc. can be suppressed effectively, and the food texture and external appearance of this foodstuff can be hold | maintained favorably. In addition, in this invention, also when it is set as the normal temperature storage food of the aspect which does not contain ingredients, the flavor and food texture of starchy food are favorable.

First, in the present invention, the room temperature storage food is stored in a predetermined container and can be stored in a temperature range generally recognized as room temperature (preferably 15 to 40 ° C., more preferably 20 to 30 ° C.). It means food that can be distributed in the market. Such food can be made into a product that can be eaten only by cooking (for example, cooking in a microwave oven or cooking by immersing a container in hot water).
In addition, the starchy food may be a food mainly composed of starch that can be gelatinized at the time of heat treatment, and examples thereof include cooked rice, noodles, dumplings, etc. The main raw materials include cereals, cereal flours, Starch such as raw or modified starch may be used. Examples of cereals include rice, wheat, corn, potato and sweet potato, and examples of cereal flour include rice flour, wheat flour, corn flour, potato starch and white egg flour. As starch, raw starch, such as wheat starch, corn starch, potato starch, sweet potato starch, and tapioca starch, or these modified starches can be mentioned.

The high moisture content ingredient in the present invention means an ingredient having a moisture content higher than that of the starchy food, as long as the moisture content is 1% by mass or more. In the present invention, this high moisture content ingredient is preferably contained in a container in contact with the starchy food. The step of adding the ingredients may be performed before the heat treatment of the starchy food, but is preferably performed after the heat treatment and before the cooling treatment. More preferably, it is added after the cooling treatment. Thereby, the water | moisture content transfer from an ingredient to a starchy foodstuff can be suppressed more reliably. When adding a high moisture content ingredient to starchy food, it is preferable that the product temperature of both is below normal temperature, for example, 0-10 degreeC.
Specific examples of the ingredients having a high water content include carrots, burdock, radish, potato, sweet potato, kidney beans, peas, meat, eggs, bamboo shoots, konnyaku, shiitake, and seafood. In addition, as these ingredients, it is preferable to use those originally having a low water activity or those previously impregnated with a water activity regulator to reduce the water activity. Thereby, the shrinkage prevention of ingredients and the moisture transfer prevention effect to starchy food are further improved. Moreover, it is preferable that the water activity of the said material is 0.99 or less, Furthermore, it is 0.78-0.97. Thereby, shrinkage of the ingredients and moisture transfer can be more reliably prevented while maintaining the wet feeling of the ingredients.
The water activity modifier may be any agent that reduces the water activity of the ingredients, and sugars, sugar alcohols, polyhydric alcohols, salts, and the like can be used. Examples of the sugar include trehalose, sucrose and maltose. Examples of sugar alcohols include sorbitol and maltitol. Examples of the polyhydric alcohol include glycerol. Examples of the salt include sodium chloride, potassium chloride and calcium chloride. Of these, trehalose is most effective as a water activity regulator. Thereby, the shrinkage-preventing effect of ingredients is improved, and the texture and appearance of ingredients and starchy food are further improved. In order to impregnate the ingredients with trehalose, the ingredients are preferably immersed in a trehalose solution having a concentration of 10% by mass to 30% by mass. By using a trehalose solution of this concentration, the ingredients are prevented from being dehydrated during immersion, and the texture of the ingredients is maintained well. Moreover, the heat sterilization of these ingredients may be performed separately from the starchy food, or may be performed at the same time after being added to the starchy food. In the present invention, on the assumption that the moisture content of these ingredients is higher than the moisture content of starchy foods, for example, the moisture content of ingredients is 70 to 99% by mass, and the moisture content of starchy foods However, what is in the range of 50-70 mass% can be combined suitably.

Hereinafter, the production method of the present invention will be described. In the present invention, the starchy food is heated. By this heat treatment, the starch in the starchy food is gelatinized. The heat treatment may be performed by a known heating means such as steaming or hot water immersion, and can be performed as heat cooking or heat sterilization treatment of starchy food. Examples of the heat cooking include rice cooking, boiled noodle processing, steaming of dumplings and cooked rice, and the like. Examples of the heat sterilization treatment include closed sterilization treatment such as retort sterilization, and open sterilization treatment in which a heating medium such as water vapor is directly brought into contact with starchy food. The heat sterilization treatment conditions can be set such that the sterilization value of the starchy food (if the ingredients are included, the sterilization value of the ingredients) achieves F = 4 or more. As the heat sterilization condition that the starchy food can achieve F = 4 or more, 110 to 135 ° C. and 10 seconds to 40 minutes are preferable. In addition, it is preferable to inject an inert gas such as nitrogen into the head space when performing open system sterilization and sealing the container. As a result, when the starchy food is heat-treated, filled and sealed in the container, and refrigerated, the container is prevented from being depressurized due to condensation in the container. Separation and the like can be prevented.
Moreover, the oxidation of starchy foods and ingredients during storage at room temperature can be suppressed, and the flavor can be maintained well.

In the production method of the present invention, a refrigeration process is performed after the end of the heat treatment of the starchy food. The refrigeration treatment can be performed, for example, by holding the starchy food in a low temperature atmosphere such as in a refrigerator or by bringing it into contact with a refrigerant. The refrigeration treatment conditions can be appropriately determined in consideration of the type, amount, size, form, etc. of the starchy food to be processed. In the case of the refrigeration treatment in which the starchy food is held in the refrigerator, the starchy food is used. For example, it is preferable to hold the product temperature at 0 to 10 ° C. for 12 hours or longer, and further at 1 to 5 ° C. for 12 hours to 14 days. This refrigeration process is preferably started as short as possible after the heat treatment. For example, the refrigeration process may be started within 120 minutes, more preferably within 60 minutes after the heat treatment. Further, this low temperature holding time can be made shorter when the starchy food is rapidly cooled and then refrigerated.
In addition, in this invention, also when manufacturing the normal temperature preservation | save food which contains starchy food and does not contain ingredients, it heat-processes to starchy food, and then refrigerates.

  The starchy food after the refrigeration treatment can be kept in a normal temperature atmosphere as it is from the refrigeration treatment atmosphere. In the case where the starchy food includes an ingredient, at least the sterilization value of the heat-sterilized ingredient is F = 4 or more, and further, the sterilization value of the heat-sterilized starch food is also If F = 4 or more, it can be stored for 3 months or more, and further for 6 months or more in the normal temperature atmosphere.

  According to the present invention, room temperature preservable foods exemplified below can be produced. That is, cooked rice with rice or ingredients, fried rice, pilaf, dry curry and other rice, spaghetti, macaroni and other pasta, udon, buckwheat, Chinese noodles, etc. , Noodles such as fried noodles, dumplings, and sticky rice cakes. In addition, it goes without saying that the room temperature preservable food targeted by the present invention is not limited to these as long as the effects of the present invention are obtained.

Next, although the aspect of the manufacturing method of this invention is demonstrated according to the kind of starchy food to be used, this invention is not necessarily limited to these.
(1) Cooked rice The following 4 modes are mentioned.
a) A mode in which cooked rice cooked by a conventional method and ingredients with high moisture content are separately heat-sterilized, and then the ingredients with high moisture content are aseptically added to the cooked rice and refrigerated.
b) A mode in which after the sterilized cooked rice is refrigerated, the heat-sterilized high moisture content ingredients are added aseptically in a form in contact with the cooked rice.
c) A mode in which a high moisture content ingredient is added to the soaked rice, cooked at the same time as the heat sterilization treatment or after the heat sterilization, and refrigerated. In addition, the heat sterilization and rice cooking time can also be shortened by adding hot water and cooking rice in the case of heat sterilization treatment.
d) A mode in which a high moisture content ingredient is added to cooked rice by a conventional method, heat sterilized, and then refrigerated.
(2) Noodles The following three aspects are mentioned.
a) A mode in which boiled noodles and ingredients with high moisture content are separately heat-sterilized by a conventional method, and then the ingredients with high moisture content are added aseptically in contact with the noodles and refrigerated. In addition, as heat-sterilized noodles, the noodles that have been boiled after the boiled noodles may be used.
b) A mode in which boiled noodles that have been heat-sterilized are refrigerated, and then the heat-sterilized high moisture content ingredients are aseptically added in contact with the noodles. In addition, as heat-sterilized noodles, the noodles that have been boiled after the boiled noodles may be used.
c) A mode in which boiled noodles and ingredients with high water content are mixed, heat-sterilized, and refrigerated by a conventional method.
(3) Rice cake The following two aspects are mentioned.
a) A mode in which glutinous foods and ingredients with high moisture content are separately heat-sterilized, and then the high moisture content ingredients are added aseptically in contact with glutinous foods and refrigerated. In addition, you may use the thing which performed the steaming process by the conventional method before or after heat sterilization as glutinous rice after heat sterilization.
b) A mode in which the heat-sterilized rice cakes are sterilized and then the heat-sterilized high moisture content ingredients are added aseptically in contact with the rice cakes. In addition, you may use the thing which performed the steaming process by the conventional method before or after heat sterilization as glutinous rice after heat sterilization.

Example 1
70 parts by mass of water was added to 100 parts by mass of immersed rice obtained by immersing in 25 ° C. water for 2 hours, and rice was cooked for 30 minutes under steam at 100 ° C. to obtain 170 parts by mass of cooked rice. Next, 170 parts by mass of cooked rice was filled into a bottomed cylindrical synthetic resin container having an opening at the top, and then subjected to heat sterilization at 120 ° C. for 6 minutes.
After the heat sterilization treatment, the cooked rice was transferred to a sterile atmosphere (100 ° C. steam atmosphere) together with the container, and the container opening was sealed with a lid material in the atmosphere.
Next, the above-mentioned cooked rice in a container was put into a low-temperature atmosphere of 1 ° C., where it was held for 7 days and subjected to a refrigeration treatment, thereby obtaining aseptic white rice in a container.
After that, after storing the above-mentioned aseptic white rice in a container in a thermostatic chamber at 30 ° C. for 1 month, opening it and heating it in a 600 W microwave oven for 2 minutes, the white rice is very easy to loosen. And had a good texture as a whole.

Example 2
After 100 parts by mass of immersed rice obtained by immersing in water at 25 ° C. for 2 hours was filled in a retainer, it was sterilized by heating so that steam was in direct contact with the immersed rice. This heat sterilization treatment was performed by first bringing steam at 100 ° C. into contact with the soaked rice for 60 seconds as pre-cooking, and then contacting saturated steam at 121 ° C. for 5 minutes and 36 seconds under a pressure of 0.1 Mpa. This obtained 100 mass parts of sterilized rice.
Next, 70 parts by mass of 100 ° C. sterile water is added to 100 parts by mass of the sterilized rice and cooked by holding it under 100 ° C. steam for 30 minutes, and 170 parts by mass of heat-sterilized rice ( Water content: about 65% by mass) was obtained and transferred into a clean room filled with sterile air.
Next, separately from this, 30 parts by weight of carrot pieces (water content: about 95) that were immersed in a 20% strength trehalose solution (20 ° C.) for 12 hours and then heat-sterilized at 120 ° C. for 6 minutes. Mass%, Aw: 0.95, 5 mm square) was transferred to the clean room.
In the above clean room, in a form in which 170 parts by mass of the heat-sterilized cooked rice and 30 parts by mass of the sterilized carrot pieces are in contact with a bottomed cylindrical container made of a synthetic resin that has been previously sterilized. Filled and sealed, kept in a low temperature atmosphere of 1 ° C. for 7 days and refrigerated to obtain 200 parts by mass of cooked cooked rice.
After storing this cooked cooked rice in a thermostatic chamber at 30 ° C. for 5 months, the degree of contraction of the carrot pieces in the container was confirmed, but it was immediately after refrigeration treatment despite being in contact with the cooked rice with a lower moisture content. The size of the carrot pieces was the same, and no contraction was observed.
Next, the cooked cooked rice was heated in the same manner as in Example 1 and then carrots and cooked rice were eaten.

Example 3
A metal retainer was filled with 100 parts by weight of immersed rice obtained by immersing in water at 25 ° C. for 2 hours, 15 parts by weight of pretreated 10 mm square carrot pieces and 15 parts by weight of burdock pieces. . Next, the retainer was placed in a steam heat sterilization apparatus, and the apparatus was sealed. Thereafter, saturated steam at 100 ° C. is introduced into the heat sterilization treatment apparatus to fill the apparatus with steam at 100 ° C. In this state, the immersed rice, carrot pieces and burdock pieces are held for 60 seconds, and preheating is performed. It was.
Subsequently, saturated steam at 120 ° C. was introduced into the sterilizer, and after 3 minutes had passed, the seasoned liquid that had been heated to 120 ° C. in advance and separately prepared was poured into the immersed rice, carrot pieces and burdock pieces in the retainer. The rice was cooked at the same time as the heat sterilization treatment.
Next, after 5 minutes and 30 seconds had elapsed from the start of introduction of 120 ° C. saturated steam, the steam was discharged to finish sterilization and rice cooking.
Next, the retainer is transferred to an aseptic filling chamber that is aseptically connected to the above heat sterilization apparatus, and the cooked rice, carrot pieces, and burdock pieces are transferred from the retainer to a sterilized molded container made of synthetic resin. The container opening was hermetically sealed with a lid and subjected to refrigeration at 1 ° C. for 7 days to obtain cooked cooked rice.
Next, after carrying out a storage test in the same manner as in Example 1, the degree of contraction of the carrot pieces and burdock pieces in the container was confirmed. As a result, the size of the carrot pieces and burdock pieces immediately after the refrigeration treatment remained unchanged. No shrinkage of the burdock pieces was observed. In addition, the color of the burdock pieces that easily changed color did not move to the cooked rice. Then, when microwave oven heating was eaten, the food texture of ingredients and cooked rice was favorable.

Example 4
After aseptically filling and sealing 170 parts by mass of cooked rice that had been subjected to heat sterilization in the same manner as in Example 1, this was stored in a low-temperature atmosphere at 1 ° C. for 24 hours and subjected to refrigeration. Apart from this, 30 parts by mass of sterilized burdock pieces were obtained in the same manner as in Example 2.
Next, after the heat-sterilized rice-containing container and the sterilized burdock pieces are transferred to a clean room filled with sterile air, the sterilized burdock pieces are filled in a form in contact with the rice-containing container, and the opening of the container is opened. Sealing was performed to obtain 200 parts by mass of cooked rice with burdock pieces.
Then, after storing the above-mentioned cooked rice in a temperature-controlled room at 30 ° C. for 3 months, the degree of shrinkage of the burdock in the container was confirmed. I did not. In addition, the cooked rice had no part where the color of the burdock shifted. Next, when the above-mentioned cooked rice was microwave-heated in the same manner as in Example 1 and burdock pieces and cooked rice were eaten, both had a good texture.

Claims (2)

Filling and sealing a container with a starchy food selected from the group consisting of cooked rice, pasta and noodles, and ingredients having a higher water content than the starchy food, and suppressing shrinkage of the ingredients A method for producing a room temperature storage food that can be cooked, wherein the starchy food that has been sterilized by heating and the ingredient that has been sterilized by heating are filled in a container in a form in which the ingredients are in contact with the starchy food in a clean room After sealing, the manufacturing method of the normal temperature preservation | save foodstuff characterized by including the process of refrigeration-processing on the conditions for 12 hours-14 days at 0-10 degreeC.   The manufacturing method according to claim 1, wherein the ingredients contain trehalose.