JP4975690B2 - Method for producing retort food - Google Patents

Description

The present invention is a method for producing a preserved food that provides a good texture by performing cooking sterilization using a pressure heating machine capable of performing a multi-step heating and heating process , and a conventional method for producing a retort food. It is an improvement .

  Since Clostridium botulinum dies at 120 ° C for 4 minutes, the standard for retort foods requires heat sterilization at a central temperature of 120 ° C for 4 minutes (F value 4). This means that the central part of the food is held at a constant temperature of 120 ° C. for a fixed time of 4 minutes, not the time from the start to the end of heating. However, conventional retort foods are often sterilized at a high temperature of F value 4 or more in consideration of temperature unevenness in the pressure heating tank, and have caused deterioration of foods due to overheating.

Developed to solve this problem, the temperature inside the tank is raised and maintained stepwise, the sterilization time at high temperatures is shortened as much as possible to prevent food deterioration, and the flavor, color, shape, and food of the material. There is known a pressurizing machine (Patent Document 1) capable of maintaining a feeling and capable of performing a multi-stage heating process.
As shown in the block diagram of FIG. 5, the pressurizing and heating machine stores the pretreated aerated food packaged in the pressurizing and heating tank 1 and seals the inside of the tank by the compressor 2. Pressurizing to the pressure, raising the temperature of the heated steam through the steam regulating analog valve 3 and the superheated steam generator 4 and flowing it to the heat exchanger 5, and spraying hot water heated to a high temperature by heat exchange into the tank, Controls the steam control analog valve 3 and the superheated steam generator 4 according to the bath temperature and hot water temperature, raises the bath temperature until the bath temperature reaches about 100 ° C., and the time until cooking of the aerated food (for example, 30 minutes) ) In this state, primary sterilization and cooking are performed, and after cooking, the superheated steam generator 4 is driven to supply hot hot water to raise the bath temperature t to 120 ° C. for a predetermined time (for example, 5 to 10 minutes) ) After a predetermined time has passed, the two-way switching valve 6 is switched to stop the hot water circulation, Circulate the reject water to lower the temperature of the aerated food.

  In this way, the temperature of hot water poured into the aerated food is rapidly raised, cooking is performed at approximately 100 ° C and sterilization at low temperature, and is increased to about 120 ° C after cooking is completed, for a predetermined time (5 to 10 minutes) ) Can be maintained in a short time by satisfying the sterilization condition of F value 4.

On the other hand, the proper temperature and time required for cooking and sterilizing retort foods vary depending on the size, hardness, ease of heat, and the amount of bacteria remaining on the surface.
Therefore, when using a pressure heating machine capable of performing multi-stage heating and heating processing, it is necessary to appropriately set the temperature and time in each heating and heating stage in consideration of these food characteristics.
Japanese Patent No.3342872

  The object of the present invention is to optimize the temperature and time setting in accordance with food characteristics when using a pressure heating machine capable of performing a multi-step heating process.

  Therefore, the present invention includes a preparatory process for preparing a preparatory process including cutting of foodstuffs, a pretreatment process for performing a pretreatment including blanching of foodstuffs, and a filling process of mixing the foodstuffs at a predetermined ratio and filling the bag. , Manufacturing retort foods consisting of a sealing process that replaces the air in the bag with an inert gas and seals the bag, and a cooking and sterilization process that continuously heats and heats the bag to perform cooking and sterilization. In the process, the most important feature is that the temperature and time required for the cooking sterilization are set in accordance with the type of food and the amount of food blanching.

In the present invention, the temperature and time required for cooking sterilization performed by heating and heating step by step are set according to the type of food and the amount of blanching of the food, so that the center temperature of the food is low enough not to overheat. Cooking and sterilization at a high temperature that satisfies the sterilization condition of F value 4 can be performed with an optimal time distribution.
Therefore, disaster-preventing foods so far have only survived hunger, such as dry bread and canned food, and nothing has been eaten for a long time. We can provide disaster-preventive food that can be preserved.
As described above, according to the present invention, the food can be stored for a long period of time as compared with the conventional retort food. Therefore, the food can be called an ultra anti-aging food. “Ultra anti-aging food” is a trademark of the applicant.

  Embodiments of the present invention will be described below.

In FIG. 1, the processing flow of the manufacturing method of the retort food which implemented this invention is shown.
The method for producing the retort food includes a preparatory step (S1) for cleaning, peeling, and cutting the ingredients, a pretreatment step (S2) for performing blanching and pH adjustment of the prepared ingredients, and a pretreatment. The filling process (S3), which mixes the measured ingredients at a predetermined ratio, weighs them and fills the bag (retort pouch) with a seasoning liquid, exhausts the air in the bag once, and generates new inert gas. Injecting and sealing the bag mouth by heat sealing, etc. (S4), and storing the food-sealed bag in a pressurizing and heating tank capable of multi-step heating and heating, gradually heating and heating Then, the cooking sterilization step (S5) in which cooking and sterilization are continuously performed is sequentially performed, and the temperature and time required for cooking sterilization in the cooking sterilization step (S5) are set in accordance with the type of food and the amount of blanching of the ingredients.

  Blanching is a pretreatment whose main purpose is to sterilize the surface, and boiled, steamed, baked and fried. By carefully performing blanching, cooking sterilization processing to be performed later can be reduced, and cooking sterilization can be performed in a shorter time.

  pH adjustment improves the sterilization efficiency during heating by bringing the food material into contact with acid or alkali, lowering the pH, stabilizing the food quality, preventing discoloration and denaturation over time, and the effects of preservatives and antioxidants To improve the shelf life of food.

  In the cooking process, first, the temperature in the tank is raised to the cooking temperature necessary for cooking, and this temperature is maintained for the cooking time required for cooking. During this time, the center temperature of the food reaches the cooking temperature, and the cooking is performed while maintaining the cooking temperature constant for the remaining cooking time. Since the cooking temperature at this time is not as high as the temperature required for sterilization, it is possible to prevent deterioration of food due to overheating. Also, the cooking time depends on the blanching implementation status and can be shortened in proportion to the blanching amount.

  In the next sterilization step, first, the temperature in the tank is raised to the sterilization temperature necessary for sterilization, and this temperature is maintained for the sterilization time necessary for sterilization. During this time, the central temperature of the food reaches the sterilization temperature, and the sterilization temperature is maintained at a constant sterilization temperature for the remaining sterilization time. The central temperature of the food before entering the sterilization process has already risen to the cooking temperature, and immediately after entering the sterilization process, the temperature is raised to the sterilization temperature, so that the sterilization time can be minimized. In addition, the sterilization time depends on the execution status of blanching and can be shortened in proportion to the blanching amount.

  Hereinafter, examples (cooking results) of the present invention will be described.

(Boiled Chikuzen)
Seven types of ingredients were used: frozen chicken, carrot, beef bowl, bamboo shoot, lotus root, frozen taro, and konjac.
Frozen chicken is thawed and cut, boiled for 5 minutes as a pretreatment, and then oil-branched with 160 ° C oil for 10 seconds.
Carrots are peeled and cut. As a pretreatment, boil them for 5 minutes with a 0.1% L-ascorbic acid, 0.2% calcium lactate or 0.2% calcium chloride solution, and then wash and cool them by exposing them to running water. Next, the pH is adjusted to 4.6 by immersing in an aqueous solution containing 0.1% L-ascorbic acid, calcium lactate or 0.2% calcium chloride for 30 to 60 minutes.
The beef bowl is washed, cut and exposed to water. As a pretreatment, the beef bowl is soaked in 60 ° C. water of 0.1% L-ascorbic acid 0.1%, calcium lactate or 0.2% calcium chloride for 30 minutes, and then washed with running water. Next, the pH is adjusted to 4.6 by immersing in an aqueous solution containing 0.1% L-ascorbic acid, calcium lactate or 0.2% calcium chloride for 30 to 60 minutes.
Cut the bamboo shoots and boil them for 10 minutes as a pre-treatment, then cool them with running water. Next, it is immersed in a citric acid acidic pH 3.0 to 3.5 aqueous solution for 30 to 60 minutes to adjust the pH to 4.6.
The lotus root is cut and, as a pre-treatment, immersed in hot water of 80% aqueous solution of L-ascorbic acid 0.1%, calcium lactate or 0.2% calcium chloride for 30 minutes, washed and cooled by exposure to running water. Next, the pH is adjusted to 4.6 by immersing in an aqueous solution containing 0.1% L-ascorbic acid, calcium lactate or 0.2% calcium chloride for 30 to 60 minutes.
As a pretreatment, the frozen taro is thawed by reboiling with a 0.1% aqueous solution of L-ascorbic acid for 10 minutes and then cooled with running water. Next, it is immersed in an L-ascorbic acid 0.1% aqueous solution for 30 to 60 minutes to adjust the pH to 4.6.
The konnyaku is cut and immersed in hot water at 80 ° C. for 30 minutes as a pretreatment, and then immersed in a 0.1% aqueous solution of L-ascorbic acid for 30 to 60 minutes to adjust the pH to 4.6.

The pretreated material is mixed in a predetermined ratio, weighed and filled into an aluminum pouch, and a seasoning solution is injected to replace the air in the bag with nitrogen, and the aluminum pouch is sealed.
In this state, the container was stored in a pressurized heating tank, and the temperature in the tank was raised stepwise. In the case of a small bag, cooking and sterilization were performed simultaneously under sterilization conditions of 102 ° C. for 30 minutes and 110 ° C. for 10 minutes.
The F0 value at the time of sterilization of Chikuzenni cooked in this way is at a level of 0.3 to 0.5, achieving commercial asepticity. Moreover, the texture of chicken, carrots, beef bowl, bamboo shoots, lotus root, taro, and konjac was good.

In FIG. 2, the texture comparison graph of the carrot and chicken of Chikuzenni is shown.
The texture comparison graph compares the texture of Chikuzenni carrots and chicken cooked in a pan, the cooking method of the present invention, and the conventional retort cooking method. It is expressed by the stress against the compression of the plunger measured in (manufactured).
FIG. 2 shows that in the case of carrots, in the conventional retort cooking method, a decrease in stress is seen with respect to the compression of the plunger, and it is boiled. On the other hand, the pot and the cooking method of the present invention have a stress approximately three times that of the conventional retort cooking method, and it can be seen that the original texture of carrots is maintained.

  In the case of chicken, in the conventional retort cooking method, a peak is observed at a stress of about 30%, which is a biological yield point, and a decrease in stress is observed with respect to the compression of the plunger. This is a result of the collapse of the fibrous structure that constitutes the meat, and the stress is reduced therefrom, and it is understood that the so-called viscoelasticity of the meat is lost and the texture becomes brittle and crispy. On the other hand, in the cooking method of the pan or the present invention, the stress increases in proportion to the compression of the plunger, and it can be seen that the original viscoelasticity of the meat is maintained.

(Meat and potatoes)
The materials used were potato, onion, beef, konjac, and carrot.
Peel the potatoes and cut them. As a pretreatment, boil them for 5 minutes at 90 to 95 ° C in hot water, then cool them with running water and drain them.
The onions are peeled and washed, then cut into combs.
The beef is sliced and cut, re-boiled and boiled for 5 minutes as a pretreatment, then cooled with running water and drained.
As a pre-treatment, the thread konjac is extracted with hot water at 80 ° C. for 30 minutes, then cooled with running water and drained.
Carrots are peeled and cut. As a pretreatment, reboiling boil for 5 minutes with citric acid acidic pH 3.0-3.3, calcium lactate or calcium chloride 0.2% aqueous solution, then cooled and washed with running water, drained To do.

The pretreated material is mixed in a predetermined ratio, weighed and filled into an aluminum pouch, and a seasoning solution is injected to replace the air in the bag with nitrogen, and the aluminum pouch is sealed.
In this state, it is stored in a pressurized heating tank and the temperature inside the tank is raised stepwise. In the case of a sachet, cooking and sterilization are performed simultaneously under sterilization conditions of 100 ° C for 5 minutes, 110 ° C for 25 minutes, and 115 ° C for 10 minutes. It was.
The cooked meat potato has a sterilization F0 value of around 3.6, achieving commercial sterility. In addition, the texture of potatoes, onions, beef, konjac and carrots was good.

(Miso soup with pork and vegetables)
Six types of ingredients were used: pork, carrots, konjac, taro, beef bowl, and deep-fried.
Pork is sliced and cut, boiled for 5 minutes as a pretreatment, and then cooled with running water and drained.
Carrot is subjected to the same treatment as Chikuzenni in Example 1.
Konjac is subjected to the same treatment as the meat potato of Example 2.
The taro is subjected to the same treatment as the Chikuzenni in Example 1.
Beef bowl is subjected to the same treatment as Chikuzenni in Example 1.
Fried oil is sliced, boiled for 3 minutes as a pretreatment, drained, then cooled with running water and drained.

The pretreated material is mixed in a predetermined ratio, weighed and filled into an aluminum pouch, and a seasoning solution is injected to replace the air in the bag with nitrogen, and the aluminum pouch is sealed.
In this state, it was housed in a pressurized heating tank, and the temperature in the tank was raised stepwise, and cooking and sterilization were performed simultaneously under sterilization conditions of 110 ° C. for 25 minutes and 115 ° C. for 10 minutes.
The F0 value at the time of sterilization of pork soup prepared in this way is 3.4, achieving commercial sterility.
In addition, the texture of pork, carrots, konjac, taro, beef bowl and fried chicken was good.

(Boiled mackerel)
The material used was firewood.
Put the salmon into 3 slices and fillet into 3-4 cuts and steam for 10 minutes in a steamer as a pre-treatment.
The aluminum pouch is filled with the material pretreated in this way, seasoning liquid is injected, air in the bag is replaced with nitrogen, and the aluminum pouch is sealed.
In this state, it was housed in a pressure heating tank and the temperature inside the tank was raised stepwise, and cooking and sterilization were performed simultaneously under sterilization conditions of 100 ° C. for 5 minutes, 110 ° C. for 30 minutes, and 115 ° C. for 10 minutes.
F0 value at the time of sterilization of cooked mackerel miso so prepared is 3.3 level, and commercial aseptic is achieved. In addition, the koji had almost no protein heat denaturation and a good texture.

(Hamburger stew)
The materials used were minced mince, onion, bread crumbs, chicken bouillon, chicken eggs, ketchup, salt, spices and the like.
As a pretreatment, hamburger is mixed into a minced minced chopped onion, bread crumbs, and other ingredients in a predetermined ratio and mixed into an oval shape. Next, lightly bake the surface with a heated iron plate and harden the surface so that the gravy does not come out. Next, heat about 70% of the heat in a tunnel-type or batch-type steam oven at about 200 ° C.
The pretreated material is put in an aluminum pouch, a hamburger sauce is injected, the air in the bag is replaced with nitrogen, and the aluminum pouch is sealed.
In this state, it was housed in a pressure heating tank and the temperature inside the tank was raised stepwise, and cooking and sterilization were performed simultaneously under sterilization conditions of 100 ° C. for 5 minutes, 110 ° C. for 30 minutes, and 120 ° C. for 10 minutes.
The F0 value at the time of sterilization of the hamburger thus cooked was 3.8. After sterilization, the results of the bacterial test after 14 days storage at 35 ± 1 ° C. were negative for both general viable counts and anaerobic bacteria, and were commercially sterile. Hamburger was delicious with the original texture of meat. Moreover, in the abuse test for determining the expiration date, it was normal in the sensory test after a period equivalent to 5 years.

3 and 4 are graphs showing the relationship between the heating temperature and sterilization time of hamburgers cooked by the cooking method of the present invention and the conventional retort cooking method.
From the figure, it can be seen that in the conventional retort cooking method, the center temperature of the food does not readily reach the predetermined sterilization temperature, and the sterilization takes about twice as long as the cooking method of the present invention. It can also be seen that the cooling takes approximately twice as much time.

It is a processing flow of the manufacturing method of the retort food which implemented this invention. It is a texture comparison graph of carrots and chicken in Chikuzenni. It is a relationship graph of the heating temperature and sterilization time of the hamburger cooked with the cooking method of this invention. It is a relationship graph of the heating temperature and sterilization time of the hamburger cooked with the conventional retort cooking method. It is a block diagram which shows the structure of the pressurization heating machine used by this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pressurization heating tank 2 Compressor 3 Steam control analog valve 4 Superheated steam generator 5 Heat exchanger 6 Two-way selector valve

Claims (5)

A method for producing Chikuzenni retort food,
A preparation process for preparing preparations including cutting of ingredients;
A pre-processing step of performing pre-processing including blanching of ingredients;
A filling step of mixing the ingredients at a predetermined ratio and filling the bag;
A sealing step of sealing the bag by replacing the air in the bag with an inert gas;
A cooking sterilization process in which the bag is heated and heated stepwise to continuously cook and sterilize, and the temperature and time required for the cooking sterilization are set according to the type of food and the amount of food blanching Prepared to do,
5 minutes for boiled frozen chicken, 160 ° C / 10 seconds for oil blanching,
5 minutes for carrot voile
Boil the beef bowl at 60 ° C for 30 minutes.
10 minutes of bamboo shoot boil
Boil the lotus root at 80 ℃ for 30 minutes.
Frozen taro re-boiling boil for 10 minutes,
Add konjac boiled water at 80 ℃ for 30 minutes.
The primary heating after the blanching is 102 ℃ / 30 minutes,
A method for producing a retort food for Chikuzenni, wherein the secondary heating is 110 ° C / 10 minutes. A method for producing meat potato retort food,
A preparation process for preparing preparations including cutting of ingredients;
A pre-processing step of performing pre-processing including blanching of ingredients;
A filling step of mixing the ingredients at a predetermined ratio and filling the bag;
A sealing step of sealing the bag by replacing the air in the bag with an inert gas;
A cooking sterilization process in which the bag is heated and heated stepwise to continuously cook and sterilize, and the temperature and time required for the cooking sterilization are set according to the type of food and the amount of food blanching Prepared to do,
Pour the potato boiled for 90-95 ℃ / 5 minutes,
5 minutes to boil the beef again
Thread konjac boiled at 80 ℃ for 30 minutes,
Carrot reboiling boil for 5 minutes,
The primary heating after the blanching is 100 ℃ / 5 minutes,
Secondary heating is 110 ℃ / 25min,
Tertiary heating heating is 115 ° C. / 10 min, the production method of the retort food'm meat. A method for producing pork soup retort food,
A preparation process for preparing preparations including cutting of ingredients;
A pre-processing step of performing pre-processing including blanching of ingredients;
A filling step of mixing the ingredients at a predetermined ratio and filling the bag;
A sealing step of sealing the bag by replacing the air in the bag with an inert gas;
A cooking sterilization process in which the bag is heated and heated stepwise to continuously cook and sterilize, and the temperature and time required for the cooking sterilization are set according to the type of food and the amount of food blanching Prepared to do,
5 minutes to boil pork
5 minutes for carrot voile
Add konjac boiled water at 80 ℃ for 30 minutes.
Frozen taro re-boiling boil for 10 minutes,
The primary heating after the blanching is 110 ℃ / 25 minutes,
A method for producing a retort food for pork juice, wherein the secondary heating is 115 ° C./10 minutes. A method for producing a retort food made from mackerel miso,
A preparation process for preparing preparations including cutting of ingredients;
A pre-processing step of performing pre-processing including blanching of ingredients;
A filling step of mixing the ingredients at a predetermined ratio and filling the bag;
A sealing step of sealing the bag by replacing the air in the bag with an inert gas;
A cooking sterilization process in which the bag is heated and heated stepwise to continuously cook and sterilize, and the temperature and time required for the cooking sterilization are set according to the type of food and the amount of food blanching Prepared to do,
The primary heating after the steaming of the firewood for 10 minutes is 100 ℃ / 5 minutes,
Secondary heating is 110 ° C / 30 minutes,
A method for producing a retort-boiled mackerel miso, which is heated at 115 ° C for 10 minutes. A method for producing hamburger stewed retort food,
A preparation process for preparing preparations including cutting of ingredients;
A pre-processing step of performing pre-processing including blanching of ingredients;
A filling step of mixing the ingredients at a predetermined ratio and filling the bag;
A sealing step of sealing the bag by replacing the air in the bag with an inert gas;
A cooking sterilization process in which the bag is heated and heated stepwise to continuously cook and sterilize, and the temperature and time required for the cooking sterilization are set according to the type of food and the amount of food blanching Prepared to do,
The primary temperature rise after baking 70% of the hamburger in a 200 ° C oven is 100 ° C / 5 minutes.
Secondary heating is 110 ° C / 30 minutes,
A method for producing hamburger stewed retort food, wherein the tertiary heating is 120 ° C./10 minutes.

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