JPH0530951A - Treatment of food - Google Patents

Abstract

PURPOSE:To obtain dense, tasty food free from wateriness, highly excellent in preservability by putting to vacuum packing a hydro-extracted food or dried food after hydro-extraction in a container followed by pressurization under heating to effect sterilizing modification. CONSTITUTION:Firstly, a food is either hydro-extracted or dried after hydro- extraction and then put into a container and subjected to vacuum packing. Thence, the resulting food is pressurized under heating at a pressure of 1-10 kg/cm<2> and a temperature of 70 150 deg.C to effect sterilizing modification. The container to be used for vacuum packing is pref. made of a heat-resistant plastic film.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a treatment method for producing a delicious and dense food product and significantly improving the preservability thereof.

[0002]

2. Description of the Related Art It is known that water is added to fresh rice, vacuum packed, and pressure-heated to prepare packed rice. Although this method can significantly increase the storage stability,
It was very bad because it contained a large amount of water and could not be volatilized out of the pack.

It is also known that potatoes such as potatoes and sweet potatoes, raw soybeans, fruits such as apples, persimmons and chestnuts, tree nuts, seafood and animals are boiled or steamed, but the water content is reduced. As it absorbs, it becomes watery, is not very tasty, and has poor storage stability.

[0004] It is also known to vacuum-pack foods boiled in water to enhance their preservability, but since they are not heated under pressure after being packed, bacteria adhere to them before or during the packing, and their preservability is also improved. It doesn't grow comparatively.

[0005]

The problem to be solved is that the conventional method cannot produce a food that is extremely water-free and is not watery and that is dense and delicious.

[0006]

Means for Solving the Problems The present invention has remarkably large preservability by sterilizing and denaturing food by draining or draining and drying the food in a container, vacuum-packing and heating under pressure. It has achieved the purpose of easily and surely making a delicate and delicious food that is not watery.

[0007]

[Function] When food is drained or drained and dried, put it in a container, vacuum-pack it, and heat it under pressure so that water does not enter the pack and the moisture in the food does not evaporate outside the pack. , The food doesn't become watery and the water doesn't lose its dryness. Further, since the food is heated under pressure, the food is completely sterilized and modified, and it becomes extremely dense and easy to cut, so that delicious food can be easily and surely prepared without being oxidized. Further, since it is pressurized, the pack does not expand and break even when heated. The food of the present invention may be eaten as it is, but if it is heated and eaten in a microwave oven or the like, it will be significantly delicious. If there is a risk that the pack will expand and break at this time, it is advisable to open a few places in advance. Also suitable sauce for this, soy sauce, mayonnaise, acidulants, sweeteners, fats and oils such as butter, cheese or the like alone or appropriately selected while eating with a mixed food additive or liquid, the present invention food Since the food additive or liquid, that is, the seasoning or liquid is brought into contact with each other instantaneously, the advantages of the food of the present invention are maximized and the taste becomes extremely delicious. On the other hand, when the food is put in a container, when the food additive is added to one and vacuum-packed and heated, the two are fused together, and since the flavor of the food additive is strong, no matter how different the food is, Even if it is used, all becomes the flavor of the food additive liquid, and the meaning of using different kinds of food is lost, which is extremely unfavorable. Any food may be used as long as the effects of the present invention are exhibited. Particularly, sweet potatoes, potatoes such as potatoes, carrots, burdock roots, bamboo shoots, lotus root, rakkyo, broad beans, peas, raw soybeans, butterbur, ginger and other vegetables are preferable. The food used in the present invention needs to be sufficiently drained or dried after draining. this is,
This is to prevent the food of the present invention from becoming watery and unpleasant. This is necessary especially when the food is cut, particularly when it is cut into thin pieces. In the present invention, when a food is soaked or washed with water, a suitable food additive or liquid can be added to the water in order to drain it, particularly to dry it after draining. The reason is that even if the food additive liquid penetrates into the food, it is sufficiently drained and dried, so that most of the food additive is removed and excess water does not exist.
Since it is vacuum-packed and heated under pressure in this state, unlike the case where the food and food additive liquid are vacuum-packed under pressure and heated as described above, the flavor of the sterilized and modified food is delicious. In addition, the preservability is significantly increased.
Drying after draining is usually hot air drying, cold air drying, reduced pressure drying and the like. As for the vacuum pack, a commonly used method is sufficient, and a heat resistant plastic film is suitable as a material. The heating under pressure is suitably above the temperature at which the food is sterilized and below the temperature at which the plastic film for packing is not melted, and the heating medium is preferably hot water or steam. It is appropriate that the pressure is equal to or higher than the pressure that suppresses expansion and destruction of the pack due to heating. A pressure of approximately 1 to 10 kg / cm ^{2 and} approximately 70 to 150 ° C. is suitable.

[0008]

Example 1 Potatoes are washed with water, drained and then thoroughly dried. This is vacuum-packed by a conventional method, and then at a pressure of about 2 kg / cm ² , about 5 ° C. in steam at about 100 ° C.
After heating under pressure for 0 minutes, it was cooled under pressure. This is designated as Product A1 of the invention. This was cooled and stored at about 5 ° C. for 3 months. Then, this was left at room temperature for 10 days. For comparison,
Tested in exactly the same way except not draining A2
And A3 was tested in exactly the same manner except that it was not vacuum-packed. Both A1 and A2 had remarkably excellent storability, but when these were heated and ate in a microwave oven, A1 was extremely dense and capable of being cut into thin pieces, and was extremely delicious, as compared with A2. However, A2 was watery, coarse, and when cut into thin pieces, it collapsed and was extremely bad. A3 rots and loses its shape and could not be tested.

[0009]

[Example 2] Carrots were washed with water and thoroughly drained and dried.
This is vacuum packed by a conventional method, then about 2 kg / cm
After heating under pressure at a pressure of ² in steam at about 100 ° C. for about 50 minutes, it was cooled under pressure. This is designated as product B1. This was frozen and stored at about -30 ° C for 6 months. Then, this was left at room temperature for 10 days. For comparison, B2 is tested in exactly the same manner except that it is not drained. B was tested in exactly the same manner except that it was not vacuum packed.
Set to 3. Both B1 and B2 had remarkably excellent preservability, but when they were eaten by heating them in a microwave oven, B1
Was extremely fine and could be cut into thin pieces as compared with B2, and was extremely delicious. However, B2 was watery, coarse, and when cut into thin pieces, it collapsed and was extremely bad. B3 rots and loses its shape and could not be tested.

[0010]

As described above, in the method for treating food according to the present invention, since the drained or drained and dried food is put in a container and vacuum-packed, it is sterilized and modified by heating under pressure,
The storability is remarkably increased, and moreover, there is an effect that it is not watery and dense and can be cut into thin pieces without losing its shape so that delicious foods can be easily and surely produced.

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Claims (1)

Claim: What is claimed is: 1. A method for treating a food, which comprises placing a drained or drained and dried food in a container, vacuum-packing it, and heating under pressure to sterilize and modify it.