JPH0269169A - Preservation of solid food - Google Patents
Preservation of solid foodInfo
- Publication number
- JPH0269169A JPH0269169A JP21625888A JP21625888A JPH0269169A JP H0269169 A JPH0269169 A JP H0269169A JP 21625888 A JP21625888 A JP 21625888A JP 21625888 A JP21625888 A JP 21625888A JP H0269169 A JPH0269169 A JP H0269169A
- Authority
- JP
- Japan
- Prior art keywords
- ethanol
- bag
- package
- gas
- solid food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000021055 solid food Nutrition 0.000 title claims abstract description 34
- 238000004321 preservation Methods 0.000 title 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 89
- 239000007789 gas Substances 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 230000000694 effects Effects 0.000 claims abstract description 28
- 238000010438 heat treatment Methods 0.000 claims abstract description 23
- 239000011261 inert gas Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims description 42
- 238000004806 packaging method and process Methods 0.000 claims description 34
- 238000007789 sealing Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 11
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract 2
- 239000007787 solid Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 27
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 14
- 235000012771 pancakes Nutrition 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 7
- 239000004743 Polypropylene Substances 0.000 description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 description 7
- 239000001569 carbon dioxide Substances 0.000 description 7
- 229910001873 dinitrogen Inorganic materials 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 229920001155 polypropylene Polymers 0.000 description 7
- 238000009849 vacuum degassing Methods 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- -1 polypropylene Polymers 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 239000004033 plastic Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- 238000007872 degassing Methods 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 3
- 240000005856 Lyophyllum decastes Species 0.000 description 3
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 3
- 230000005856 abnormality Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000005033 polyvinylidene chloride Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 2
- 241000583531 Alpinia purpurata Species 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000131 polyvinylidene Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は固形食品の保存方法に関し、詳しくは水分活性
の大きい固形食品を従来の高温長時間の加熱殺菌を行な
うことなく長期間に亘り良好な品質を維持して保存する
方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for preserving solid foods, and more specifically, a method for preserving solid foods with high water activity for a long period of time without the need for conventional high-temperature, long-term heat sterilization. Concerning how to maintain and preserve quality.
［従来の技術１発明が解決しようとする課題］一般に、
食品はその保存中に該食品に含まれる酵素、微生物、酸
素等の影響や化学反応などによって品質が劣化し、食用
に供することが出来なくなることがある。[Prior art 1 Problem to be solved by the invention] Generally,
During storage, the quality of food may deteriorate due to the effects of enzymes, microorganisms, oxygen, etc. contained in the food, chemical reactions, etc., and the quality may become unusable.
このような食品の劣化現象は、該食品の水分活性と密接
な関連があることはよく知られており、特に水分活性の
大きい食品は酵素、微生物による変改が急速に進行する
。It is well known that such food deterioration phenomena are closely related to the water activity of the food, and in particular, food with a high water activity undergoes rapid modification by enzymes and microorganisms.
従来、食品を柔軟パウチに密封したのち微生物が死滅す
るまで加熱殺菌することにより、常温で長期間の流通を
可能としたレトルト殺菌法が畜肉、魚介、野菜類等の食
品に適用されていた。Conventionally, the retort sterilization method, which enables long-term distribution at room temperature by sealing food in a flexible pouch and then heating and sterilizing it until microorganisms are killed, has been applied to foods such as meat, seafood, and vegetables.
しかしながら、このレトルト殺菌法を菓子類その他の感
熱性食品に適用すると、色調の急変、風味の劣化０食感
の低下などの品質低下を招き、商品価値が著滅すること
がある。そのため、これら食品に対してレトルト殺菌法
で代表される高温殺菌法を適用することは出来ない。However, when this retort sterilization method is applied to confectionery and other heat-sensitive foods, quality deterioration such as sudden changes in color tone, deterioration of flavor and deterioration of texture may occur, resulting in a significant loss of commercial value. Therefore, high temperature sterilization methods such as retort sterilization methods cannot be applied to these foods.
菓子類等の感熱性食品の保存方法として、例えば糖類９
食塩等を添加して水分活性の低下を図ったり、エタノー
ルの添加により微生物の発育阻止を図ったり、あるいは
これらを組合せるなどの方法が実施されている。しかし
、これら方法が通用される食品は、酵母などの微生物の
発育を阻止するためにその水分活性を０．８５未満に抑
えることが必要とされる。水分活性を０．８５以上とし
て上記方法によって保存性の改善を図ろうとすると、甘
味や塩味が過度に強くなったり、エタノール臭が強く感
じられるようになり、嗜好上好ましくない。As a method of preserving heat-sensitive foods such as sweets, for example, sugar 9
Methods such as adding salt or the like to reduce water activity, adding ethanol to inhibit the growth of microorganisms, or a combination of these methods have been implemented. However, foods to which these methods are applied must have a water activity of less than 0.85 in order to inhibit the growth of microorganisms such as yeast. If an attempt is made to improve the storage stability using the above method by increasing the water activity to 0.85 or more, the sweetness and saltiness will become excessively strong, and the ethanol odor will become strong, which is not preferable in terms of taste.
そのため、水分活性の高い食品の保存方法として、マイ
クロ波を利用して短時間の加熱処理を行う方法があり、
例えば■三方をシールした袋に食品を充填し、密封した
後、袋上部に脱気口を設けて予備加熱、脱気後、該脱気
口をシールし、マイクロ波により加熱殺菌する方法（特
開昭６１−１２４３６４号公報）、■低水分含量の食品
に水、アルコールまたはこれらの混合物を添加してマイ
クロ波照射により加熱殺菌後、蒸気化した水、アルコー
ルなどを脱気して食品の水分含量を元の水準にまで戻す
方法（特開昭６１−２７１９７１号公報）等が提案され
ている。さらに、ガス買換を行なう方法として、０食品
を収容した包袋内に二酸化炭素とエタノールよりなる混
合ガスを充填し、密封後、加熱処理する方法（特開昭６
０−７８５７０号公報）やアルコールガスの持つ抗菌作
用を利用する方法として、■水分活性を低下させた菓子
、パン類にアルコールガス発生剤を添加し、カビ、細菌
類の増殖を抑制する方法（「食品と科学Ｊ １９８Ｂ増
刊号、■第１２２〜１２７頁）などがある。Therefore, one way to preserve foods with high water activity is to heat them for a short time using microwaves.
For example, ■ After filling food into a bag sealed on three sides and sealing the bag, a deaeration port is provided at the top of the bag, preheated, deaired, the deaeration port is sealed, and heat sterilization is performed using microwaves. (Kokai No. 61-124364), ■Water, alcohol, or a mixture thereof is added to food with a low moisture content, heat sterilized by microwave irradiation, and the vaporized water, alcohol, etc. are degassed to remove moisture from the food. A method of returning the content to its original level (Japanese Patent Application Laid-Open No. 61-271971) has been proposed. Furthermore, as a method for purchasing gas, a gas mixture consisting of carbon dioxide and ethanol is filled into a packaging bag containing 0 food items, and after the bag is sealed, it is heated.
0-78570) and a method that utilizes the antibacterial effect of alcohol gas: ■ Adding an alcohol gas generating agent to sweets and breads with reduced water activity to suppress the growth of mold and bacteria ( ``Food and Science J 198B Special Issue, ■Pages 122-127).
しかしながら、上記■の方法は１００℃以上の加熱殺菌
を常圧下で行なうので、内圧による破袋防止のために袋
を収納する支持体を必要とし、設備が大規模にならざる
を得ない。その上、加熱殺菌の時間は短縮されるものの
食品の色調が褐変化し、食味や香味も損なうことが不可
避であり、また包袋用袋の形状の変更が自由に行なえな
いという欠点もある。■の方法はマイクロ波照射の前後
に食品の水分含量等の調整を行なう必要があるので、工
程が繁雑となり、実用性に欠ける。一方、■の方法は密
封した包袋を加熱すると、内圧によって破袋するおそれ
があり、しかも食品の品温が上昇し難いため、加熱によ
る殺菌効果が劣るという問題がある。さらに、前記■の
方法は低水分活性、低初発菌数レベル、適正エタノール
濃度の条件を満足させることによりカビや細菌の発育抑
制効果が認められるけれども、酵母の発育を抑制するた
めにはエタノールの気中濃度を０．８容量％以上とする
必要があるため、食品本来の香味がアルコール臭によっ
て損なわれ、好ましくない。However, since method (2) above involves heat sterilization at 100° C. or higher under normal pressure, a support body for housing the bag is required to prevent the bag from breaking due to internal pressure, and the equipment must be large-scale. Furthermore, although the heat sterilization time is shortened, the color tone of the food changes to brown and the taste and flavor are inevitably impaired, and there is also the disadvantage that the shape of the packaging bag cannot be changed freely. Method (2) requires adjustment of the moisture content of the food before and after microwave irradiation, making the process complicated and lacking in practicality. On the other hand, method (2) has the problem that heating the sealed packaging bag may cause the bag to break due to internal pressure, and that the temperature of the food product is difficult to rise, resulting in poor sterilization effect due to heating. Furthermore, although method (2) above is effective in inhibiting the growth of mold and bacteria by satisfying the conditions of low water activity, low initial bacterial count level, and appropriate ethanol concentration, it is necessary to use ethanol to inhibit the growth of yeast. Since the air concentration needs to be 0.8% by volume or more, the original flavor of the food is impaired by the alcohol odor, which is undesirable.
［課題を解決するための手段］
本発明者らは鋭意検討を重ねた結果、上記課題を解決し
た食品の保存方法を見出し、本発明に到達したのである
。すなわち、本発明は以下の食品の保存方法を提供する
ものである。[Means for Solving the Problems] As a result of extensive studies, the present inventors have discovered a food preservation method that solves the above problems, and have arrived at the present invention. That is, the present invention provides the following food preservation method.
（１）水分活性０．８５以上の固形食品をエタノールと
共に開口部を設けた包袋内に収容し、マイクロ波照射に
よる予備加熱処理後、該包袋内を真空脱気し、次いで不
活性ガスを送入してガス置換したのち該包袋の開口部を
密封したのちマイクロ波照射による加熱処理を行なうこ
とを特徴とする固形食品の保存方法。(1) A solid food with a water activity of 0.85 or more is placed together with ethanol in a bag with an opening, and after preliminary heating treatment by microwave irradiation, the inside of the bag is vacuum degassed, and then an inert gas 1. A method for preserving solid foods, which comprises introducing gas for gas replacement, sealing the opening of the packaging bag, and then performing heat treatment by microwave irradiation.
（２）水分活性０．８５以上の固形食品を開口部を設け
た包袋内に収容し、マイクロ波照射による予備加熱処理
後、該包袋内を真空脱気し、次いで不活性ガスとエタノ
ールガスとの混合ガスを送入してガスＦｔ ｊＡしたの
ち該包袋の開口部を密閉し、マイク口波照射による加熱
処理を行なうことを特徴とする固形食品の保存方法。(2) A solid food with a water activity of 0.85 or more is placed in a packaging bag with an opening, and after preliminary heating treatment by microwave irradiation, the interior of the packaging bag is vacuum degassed, and then inert gas and ethanol are added. 1. A method for preserving solid foods, which comprises: introducing a mixed gas with a gas Ft jA, sealing the opening of the packaging bag, and performing heat treatment by irradiating microphone mouth waves.
（３）水分活性０．８５以上の固形食品を開口部を設け
た包袋内に収容し、マイクロ波照射による予備加熱処理
後、該包袋内を真空脱気し、次いで不活性ガスを送入し
てガス置換したのち該包袋の開口部を密閉したのち該包
袋内にエタノールを供給し、次いでマイクロ波照射によ
る加熱処理を行なうことを特徴とする固形食品の保存方
法。(3) A solid food with a water activity of 0.85 or more is placed in a packaging bag with an opening, and after preliminary heating treatment by microwave irradiation, the interior of the packaging bag is vacuum degassed, and then an inert gas is supplied. 1. A method for preserving solid food, which comprises: filling the bag to perform gas exchange, sealing the opening of the bag, supplying ethanol into the bag, and then heating the bag by microwave irradiation.
本発明の対象となる固形食品はパン、スポンジケーキ、
ホットケーキ、パイ、カステラ、ワツフル、水羊臭、プ
ディング、ゼリー等の半生または生菓子、鶏、豚等の鳥
畜肉の唐揚げ、ポテトスティック、パスタ等の調理食品
、軽食、そうざいなどであって、水分活性（＾Ｗ）が０
．８５以上の食品である。Solid foods targeted by the present invention include bread, sponge cake,
Half-baked or fresh sweets such as pancakes, pies, castella, watsuful, water sheep odor, pudding, and jelly, fried poultry meat such as chicken and pork, cooked foods such as potato sticks and pasta, snacks, and side dishes, etc. , water activity (^W) is 0
．． Foods with a rating of 85 or higher.
水分活性が０．８５未満の固形食品は、本発明の方法を
適用しなくても、一定量のエタノールの添加、脱酸素剤
の使用またはこれら両者の組合せによって保存性を高め
ることができる。Solid foods having a water activity of less than 0.85 can have their shelf life enhanced by adding a certain amount of ethanol, using an oxygen scavenger, or a combination of both, without applying the method of the invention.
未発明において、上記水分活性の高い固形食品を収容す
るために用いる包袋としては、耐熱性を有し、マイクロ
彼ｊ３過が可能であって、最内面がヒートシール可能な
ラミネート包材からなるものが考えられ、具体例として
は延伸ナイロン、無延伸ポリプロピレン等を主材とする
プラスチックフィルムであって総厚が５０〜１００μ程
度のものが好適である。なお、固形食品は予め、ボリカ
ーボネー１へ、テフロン等のプラスチック材料製のトレ
ーに入れた後、上記包袋に収容することも可能である。In the present invention, the wrapping bag used to contain the above-mentioned solid food with high water activity is made of a laminate packaging material that is heat resistant, can be subjected to micro-filtering, and has an innermost surface that can be heat-sealed. As a specific example, a plastic film mainly made of stretched nylon, unstretched polypropylene, etc. and having a total thickness of about 50 to 100 μm is suitable. Note that it is also possible to place the solid food in the polycarbonate 1 in advance into a tray made of a plastic material such as Teflon, and then store it in the above-mentioned packaging bag.
前記した如く、本発明は（１）〜（３）の３ｆ！１類の
方法からなっており、これらの方法について以下に詳し
く説明する。As mentioned above, the present invention meets (1) to (3) 3f! There are 1 types of methods, and these methods will be explained in detail below.
まず、第（１）の方法では固形食品をエタノールと共に
上記包袋に収容するが、その態様としては両者を別々に
包袋に収容するほか、固形食品の調製時にエタノールを
添加混合してエタノール含有固形食品を得、これを包袋
に収容してもよい。ここで、包袋内のエタノール気中濃
度は、後記するマイクロ波照射による加熱処理後におい
て０．１７〜０．８容量％となるように設定することが
必要である。包袋内気中のエタノール濃度が０．１７客
量％未満であると、生菌数を十分に抑制することが出来
ず、一方０．８容量％を超えると、食品にアルコール臭
を与え該食品本来の香味を損なうことになる。First, in method (1), the solid food is packed together with ethanol in the above-mentioned packaging bag, but in this case, in addition to storing both in the packaging bag separately, ethanol is added and mixed during the preparation of the solid food to contain ethanol. A solid food may be obtained and placed in a packaging bag. Here, it is necessary to set the concentration of ethanol in the air in the wrapping bag to be 0.17 to 0.8% by volume after heat treatment by microwave irradiation, which will be described later. If the ethanol concentration in the air inside the packaging bag is less than 0.17% by volume, the number of viable bacteria cannot be sufficiently suppressed, while if it exceeds 0.8% by volume, the food will give an alcoholic odor and may be damaged. The original flavor will be lost.
固形食品をエタノールと共に包袋に収容した後、マイク
ロ波オープン内に入れ、マイクロ波照射による予備加熱
処理を行なう。照射時間は食品の形状により異なるが、
通常は品温が１００℃付近に到達することを目安として
行なう。After the solid food is placed in a packaging bag together with ethanol, it is placed in a microwave oven and preheated by microwave irradiation. Irradiation time varies depending on the shape of the food, but
Normally, this is done when the product temperature reaches around 100°C.
次に、包袋内を真空脱気し、次いで不活性ガスを送入し
てガス置換する。真空脱気は、例えば真空脱気ガス置換
器などを用いて袋内の空気を脱気する。また、ガス置換
は炭酸ガス、窒素ガスなどの不活性ガスを単独もしくは
組合せて用い、袋内の空気と置換する。Next, the inside of the packaging bag is vacuum degassed, and then inert gas is introduced to perform gas replacement. Vacuum degassing involves degassing the air inside the bag using, for example, a vacuum degassing gas exchanger. Further, gas replacement uses inert gas such as carbon dioxide gas or nitrogen gas alone or in combination to replace the air in the bag.
包袋内を真空脱気し、次いで不活性ガスを送入してガス
買換後、該包袋の開口部を密封し、次いでマイクロ波を
、照射して加熱処理する。このときのマイクロ波照射は
固形食品の品温が８０℃程度に昇温するように行なえば
よい。なお、マイクロ波照射による加熱処理に代えて熱
水、蒸気、熱風等によって該包袋の外側からの伝熱によ
り固形食品の品温を上昇させた場合、加熱に長時間を要
する上に所定温度まで到達せず、内圧により破袋するこ
とがある。The inside of the packaging bag is vacuum degassed, then an inert gas is introduced to replace the gas, the opening of the packaging bag is sealed, and then microwaves are irradiated to heat the bag. The microwave irradiation at this time may be performed so that the temperature of the solid food increases to about 80°C. In addition, if the temperature of the solid food is increased by heat transfer from the outside of the package using hot water, steam, hot air, etc. instead of heat treatment using microwave irradiation, heating will take a long time and the temperature will not reach the specified temperature. The bag may not reach this point and break due to internal pressure.
本発明の第（２）の方法では、固形食品のみを包袋内に
収容し、前記第（１）の方法と同様にしてマイクロ波照
射による予備加熱処理を行なう９次いで、包袋内を真空
脱気後、不活性ガスとエタノールガスとの混合ガスを送
入する。ここで、混合ガスの送入は、包袋内に粉末エタ
ノールを添加したのちガス置換する方法によって行なう
こともできる。この場合も、エタノールはマイクロ波叩
射による加熱処理後の包袋内気中濃度が０．１７〜０．
８容量％となるように添加することが必要である。In the method (2) of the present invention, only the solid food is placed in the packaging bag, and the packaging bag is preheated by microwave irradiation in the same manner as in the method (1).9Then, the packaging bag is vacuumed. After degassing, a mixed gas of inert gas and ethanol gas is introduced. Here, the mixed gas can also be introduced by adding powdered ethanol into the packaging bag and then replacing the gas. In this case as well, the concentration of ethanol in the air inside the package after heat treatment by microwave bombardment is 0.17 to 0.
It is necessary to add it to 8% by volume.
不活性ガスとエタノールガスとの混合ガスを通人後、包
袋の開口部を密閉し、前記第（１）の方法と同様にして
マイクロ波照射による加熱処理を行なう。After passing through a mixed gas of inert gas and ethanol gas, the opening of the wrapping bag is sealed, and heat treatment by microwave irradiation is performed in the same manner as in method (1) above.
また、本発明の第（３）の方法では、上記第（２）の方
法と同様にして固形食品を包袋内に収容後、マイクロ波
照射による予備加熱処理を行ない、次いで前記第（１）
の方法と同様に包袋内を真空脱気し、次いで不活性ガス
を送入してガス置換したのち包袋の開口部を密封する。Further, in the method (3) of the present invention, after storing the solid food in the wrapping bag in the same manner as in the method (2) above, a preheating treatment is performed by microwave irradiation, and then
The inside of the packaging bag is vacuum degassed in the same manner as in the method described above, and then inert gas is introduced to replace the gas, and the opening of the packaging bag is then sealed.
しかる後、包袋内にエタノールを供給後、前記と同様に
してマイクロ波照射による加熱処理を行なう。ここで、
エタノールの供給は密閉した袋内に注射器等で注入し、
注入部をシールする方法などにより行なうことができる
。Thereafter, after supplying ethanol into the packaging bag, heat treatment by microwave irradiation is performed in the same manner as described above. here,
To supply ethanol, inject it into a sealed bag with a syringe, etc.
This can be done by a method such as sealing the injection part.
上記本発明の方法は常圧下でＦｉ単に実施することがで
きる上に、マイクロ波照射による加熱処理も約５分以内
の短時間で終了することができる。The above-mentioned method of the present invention can be carried out simply under normal pressure, and the heat treatment by microwave irradiation can also be completed in a short time of about 5 minutes or less.
したがって、従来のレトルト殺菌法が適用できない菓子
、スナック類などの感熱性食品についても、本発明の方
法によれば品質を低下させることな（長期保存が可能で
ある。Therefore, even heat-sensitive foods such as confectionery and snacks to which conventional retort sterilization methods cannot be applied can be stored for long periods of time without deteriorating their quality by the method of the present invention.
［実施例］
次に、本発明を試験例、実施ｊ５Ｑにより詳しく説明す
る。[Example] Next, the present invention will be explained in detail using a test example, Example j5Q.
試験例１
ホットケーキ川礫ドウの中に第１表に示した所定二のエ
タノールを添加し、焼き上げ寸法が直径１０ｃｍ、厚さ
１．７ｃｍで重量５０８１水分活性０．９２であり、嫌
気性生菌を３ Ｘ １０２個／ｇ含有するホットケーキ
を作成した。得られたホットケーキをプラスチック包袋
（材質：ポリ塩化ビニリデン被覆ポリプロピレン２０μ
厚／ポリエステル１５μ厚／ポリプロピレン２５μ厚の
３層積層体）内に１個づつ収容したのち袋ごと電子レン
ジ（周波数２４５０Ｍ＋（ｚ。Test Example 1 The predetermined amount of ethanol shown in Table 1 was added to pancake river gravel dough, and the baked dimensions were 10 cm in diameter, 1.7 cm in thickness, weight 5081, water activity 0.92, and anaerobic production. A pancake containing 3 x 102 bacteria/g was prepared. The obtained pancake was wrapped in a plastic bag (Material: polyvinylidene chloride coated polypropylene 20μ
After storing each bag one by one in a 3-layer laminate (thickness: polyester 15μ thick/polypropylene 25μ thick), the bag was placed in a microwave oven (frequency: 2450M+ (z).
出力ｓｏｏｗ）内に収納し、４０秒間マイクロ波照射し
て品温を１００℃に昇温させた。The product was placed in a microwave oven (output soow) and irradiated with microwaves for 40 seconds to raise the product temperature to 100°C.
次いで、該袋内を真空脱気ガス置換器（ＦｒＩＱＩａｒ
ｋＧ ｍ ｂ ＩＩ製、Ｖａｃ−５ｔａｒ型）により脱
気後、窒素ガス４０容、炭酸ガス６０容の比率の混合ガ
スを用いて袋内の空気をガス置換した。次いで、袋の開
口部を密封したのち前記電子レンジ内に収納し、１５秒
問マイクロ波を照射し、品温を８０℃とした。このもの
を３７℃で所定期間保存したときの゛嫌気性生菌数を測
定した。結果を第１表に示す。Next, the inside of the bag was placed in a vacuum degassing gas exchanger (FrIQIar).
After degassing with a Vac-5tar type manufactured by KG m b II, the air in the bag was replaced with gas using a mixed gas of 40 volumes of nitrogen gas and 60 volumes of carbon dioxide gas. Next, after sealing the opening of the bag, the bag was placed in the microwave oven and irradiated with microwaves for 15 seconds to bring the product temperature to 80°C. When this product was stored at 37°C for a predetermined period of time, the number of viable anaerobic bacteria was measured. The results are shown in Table 1.
表から明らかなように、エタノールの袋内気中濃度が０
．１７容量％以上であると、嫌気性生菌数の増加が抑制
される。As is clear from the table, the concentration of ethanol in the air inside the bag is 0.
．． When it is 17% by volume or more, an increase in the number of anaerobic viable bacteria is suppressed.
／
／
／
試験例２
２．５重量％のエタノールを添加したホットケーギ用ド
ウを用いて試験例１と同じ方Ｉ去により焼成したホット
ケーキを試験例１と同じプラスチ・ンク包袋内に収容し
た後、第２表に示した４ｆ重類の方法で袋詰ホットケー
キを作り、３７℃に保存した。/ / / Test Example 2 A pancake baked using the same method as in Test Example 1 using a dough for hot cakes to which 2.5% by weight of ethanol was added was housed in the same plastic bag as in Test Example 1. Thereafter, bagged pancakes were made using the method of 4F-weights shown in Table 2 and stored at 37°C.
この時の嫌気性生菌数の測定結果を第２表に示ず。The results of measuring the number of viable anaerobic bacteria at this time are not shown in Table 2.
／
／
／
表から明らかなように、マイクロ波照射、混合ガス置換
、密封処理およびマイクロ波照射の各工程を経るＮｏ、
４の本発明方法を採用した場合には３７℃で１週問およ
び１ケ月保存後の嫌気性生菌数の増加は顕著に抑制され
る。/ / / As is clear from the table, No.
When method 4 of the present invention is adopted, the increase in the number of anaerobic viable bacteria after storage at 37° C. for one week and one month is significantly suppressed.
実施例１
小麦粉１８０ｇ、ベーキングパウダー５ｇ、絹製塩１ｇ
およびマルトース４０ｇをよく混合し、これを牛乳１８
０ｇ、サラダ油１９ｇ、マルトース液８２．５ｇおよび
特級エタノール１２．５ｇとよく混合してホットケーキ
のドウを作った。ホットプレートを１５０℃に加熱し、
上記のドウ５０ｇを直径１０ｃｍの円形型枠内に流し込
んで３分間加熱後、裏返して２分間焼成してホットケー
キを得た。このホットケーキを１５ｃｍＸ Ｌ５ｃ＋ｎ
の寸法の３方シールのプラスチック包袋（材質：ポリプ
ロピレン２５μ厚／ポリ塩化ビニリデン５μ厚／ポリプ
ロピレン２５μ厚の３層構成）内に収納し、電子レンジ
（東芝製、ＥＲ３３０ＳＦ型、出力５００Ｗ）内に収納
してマイクロ波を４０秒間照射し、品温をｉｏｏ℃に約
１０秒間保持した。Example 1 180g of wheat flour, 5g of baking powder, 1g of silk salt
Mix well 40g of maltose and 18g of milk.
0 g, 19 g of salad oil, 82.5 g of maltose liquid, and 12.5 g of special grade ethanol to make a pancake dough. Heat the hot plate to 150℃,
50 g of the above dough was poured into a circular mold with a diameter of 10 cm and heated for 3 minutes, then turned over and baked for 2 minutes to obtain a pancake. This pancake is 15cmX L5c+n
Store it in a three-sided sealed plastic bag with the dimensions (Material: 3-layer composition of 25 μ thick polypropylene / 5 μ thick polyvinylidene chloride / 25 μ thick polypropylene) and put it in a microwave oven (manufactured by Toshiba, ER330SF model, output 500 W). It was stored and irradiated with microwaves for 40 seconds, and the product temperature was maintained at ioo°C for about 10 seconds.
次に、該袋内の空気を真空脱気ガス置換器（Ｆｒｆａｒ
ｋ ＧｍｂＨ製、Ｖａｃ−５ｔａｒ型）により脱気後、
炭酸ガス、窒素ガスおよびエタノールガスよりなる混合
ガスでガス置換した。次いで、袋の開口部を密閉した。Next, the air in the bag is removed using a vacuum degassing gas exchanger (Frfar).
After degassing with Vac-5tar type (manufactured by K GmbH),
Gas replacement was performed with a mixed gas consisting of carbon dioxide gas, nitrogen gas, and ethanol gas. The opening of the bag was then sealed.
なお、上記ガス置換は昭和炭酸■製、ＳＨＯＭＩＸ−Ａ
混合ガス装置を使用し、混合ガスとしては炭酸ガス５４
％、エタノールガス６％および窒素ガス４０％の混合比
のものを使用した。In addition, the above gas replacement was made by Showa Carbonate, SHOMIX-A.
Using a mixed gas device, the mixed gas is carbon dioxide 54
%, a mixture ratio of 6% ethanol gas and 40% nitrogen gas was used.
開口部を密閉した包袋を再び上記電子レンジ内に収納し
て１５秒間マイクロ波照射しく強度コケ）、品温を１０
０℃に５秒間保持した。得られたホットケーキの水分活
性は０，９２で、該包袋内のエタノール気中濃度は０．
５０容量％であった。この袋詰ホットケーキを３７℃の
恒温器内で保存試験を実施したところ、２０日間経過し
ても食味に何等異常を認めなかった。Place the packaging bag with the opening sealed in the microwave oven again and irradiate it with microwaves for 15 seconds.
It was held at 0°C for 5 seconds. The water activity of the obtained pancake was 0.92, and the concentration of ethanol in the air inside the package was 0.92.
It was 50% by volume. When this bagged pancake was subjected to a storage test in a constant temperature chamber at 37°C, no abnormality in taste was observed even after 20 days.
実施例２
新鮮な若鶏のモモ肉６Ｈｇを１〜１．５ｃ＋ｍの大きさ
のブロック状に切断し、日本酒ｔ６ｇ、しよう油８ｇ、
みりん４ｇおよび塩４ｇをイ昆合した調味ン夜に２０分
間漬は込んだ。このものに片栗粉をまぶし、油温１６０
℃のサラダ油で１５０秒間油煤し、若鳥の唐揚げを作っ
た。該唐揚げを５０ｇずつ耐油性の紙製トレー内に入れ
、３方シールの１５ｃｍＸ １５ｃｍの包袋（構成：ポ
リプロピレン２５μ厚／ポリ塩化ビニリデン５μ厚／ポ
リプロピレン２５μ厚の３層より構成）内に収容し、電
子レンジ（東芝製、ＥＲ３３０ＳＦ型、出力５００Ｗ）
内に収納してマイクロ波を６０秒間照射（強度二弱）し
、品温を１００℃に２０秒間保持した。次に、該包袋内
の空気を真空脱気ガス置換器（Ｆｒｉｍａｒｋ Ｇｍｂ
Ｈ製、Ｖａｃ−５ｔａｒ型）により真空脱気後、窒素ガ
スで置換し、次いで包袋の開口部を密閉した。この密閉
包袋内に特級エタノール０．５ｃｃを注射針を使用して
注入後、注入部をシールし前記と同じ電子レンジ内に収
納し、１５秒間加熱しく強度コケ）、品温を９０℃に５
秒間保持した。得られた若鶏の唐揚げの水分活性は０．
９４であり、該包袋内のエタノールの気中濃度は０．７
容量％であった。Example 2 6Hg of fresh young chicken thigh meat was cut into blocks of 1 to 1.5c+m in size, and mixed with 6g of Japanese sake, 8g of soybean oil,
At night, I mixed 4 g of mirin and 4 g of salt and soaked it in the seasoning for 20 minutes. Sprinkle potato starch on this and oil temperature 160.
Deep-fried young chicken was prepared by soaking it in salad oil at ℃ for 150 seconds. Place 50 g of the fried chicken in oil-resistant paper trays and store them in a 15 cm x 15 cm wrapping bag (composition: 3 layers of 25 μ thick polypropylene / 5 μ thick polyvinylidene / 25 μ thick polypropylene) sealed on three sides. Microwave oven (manufactured by Toshiba, ER330SF type, output 500W)
The product was stored in a container and irradiated with microwaves (intensity 2-lower) for 60 seconds, and the product temperature was maintained at 100° C. for 20 seconds. Next, the air in the bag was removed using a vacuum degassing gas exchanger (Frimark GmbH).
After vacuum degassing using a Vac-5tar type (manufactured by H. Co., Ltd.), the air was replaced with nitrogen gas, and then the opening of the packaging bag was sealed. After injecting 0.5 cc of special grade ethanol into this airtight bag using a syringe needle, seal the injection part, store it in the same microwave oven as above, heat it for 15 seconds (strong moss), and bring the product temperature to 90°C. 5
held for seconds. The water activity of the obtained fried chicken was 0.
94, and the air concentration of ethanol in the bag is 0.7.
It was % by volume.
該包袋内に密閉された若鶏の唐揚げを３０℃の恒温器内
で保存試験を実施したところ、２ケ月間経過しても食味
に何等異常を認めなかった。When the fried chicken sealed in the package was subjected to a storage test in a thermostat at 30°C, no abnormality in taste was observed even after 2 months.
実施例３
小麦粉１６５ｇ、ベーキングパウダー５ｇ、マルトース
７５ｇ、グルタミン酸ソーダ１ｇおよび精製塩１．５ｇ
を混合し、この混合物をマルトースシラツブ４０ｇ、水
２００ｇおよび特級エタノール５ｇとよく混合してドウ
を作った。一方、１６０℃のサラダ油を使用し、長さ５
〜１０ｍｍに刻んだ市販イカの燻製を５０秒間、みじん
切りにしたキャベツを６０秒間、みじん切りにしたワケ
ギを３０秒間、みじん切りにした紅しょうがを４０秒間
それぞれ油煤した。Example 3 165g of wheat flour, 5g of baking powder, 75g of maltose, 1g of monosodium glutamate and 1.5g of refined salt
This mixture was thoroughly mixed with 40 g of maltose syrup, 200 g of water, and 5 g of special grade ethanol to make a dough. On the other hand, using salad oil at 160℃, length 5
Commercially available smoked squid cut into ~10 mm pieces was soaked in oil for 50 seconds, chopped cabbage for 60 seconds, chopped spring onion for 30 seconds, and chopped pickled ginger for 40 seconds.
これらの８具を前述のドウにそれぞれイカ５０ｇ、キャ
ベツＬ５ｇ、ワケギ５ｇ、紅ショウガ７ｇを添加混合し
た。該８具混合ドウをあわせ焼型内に２０ｇ宛流し込み
、１３０℃に加熱し、表４分間、裏３分間焼成した。該
焼成品を３個づつ紙のトレー上にのせて３方シールのプ
ラスチック包袋内に収容し、電子レンジ（東芝製、ＥＲ
３３Ｏ５Ｆ型。These 8 ingredients were mixed into the above-mentioned dough by adding 50 g of squid, 5 g of large cabbage, 5 g of spring onion, and 7 g of red ginger. 20 g of the 8-ingredient mixed dough was poured into a baking mold, heated to 130° C., and baked for 4 minutes on the front side and 3 minutes on the back side. Place the baked products in batches of three on paper trays, store them in a three-sided plastic bag, and place them in a microwave oven (Toshiba, ER).
33O5F type.
出力５００Ｗ）内に入れて４０秒間マイクロ波照射加熱
して品温を１００℃に１０秒間保持した０次に、該包袋
内の空気を真空脱気ガス置換器（ＦｒｉｍａｒｋＧのｂ
）ｌ製、Ｖａｃ−５ｔａｒ型）により真空脱気後、炭酸
ガスと窒素ガスとの混合ガスを送入してガス置換した。The product was heated by microwave irradiation for 40 seconds and kept at 100°C for 10 seconds.Then, the air in the bag was removed using a vacuum degassing gas exchanger (Frimark G's b).
After vacuum deaeration using a Vac-5tar type (manufactured by )l Co., Ltd., a mixed gas of carbon dioxide gas and nitrogen gas was introduced for gas replacement.
次いで、包袋の開口部を密閉した。なお、上記混合ガス
としては炭酸ガス７０％、窒素ガス３０％の混合比のも
のを使用した。Next, the opening of the wrapping bag was sealed. The mixed gas used had a mixing ratio of 70% carbon dioxide gas and 30% nitrogen gas.
開口部を密閉した包袋を再び上記電子レンジ内に収納し
て１５秒間マイクロ波照射加熱し、品温を９０℃に５秒
間保持した。得られたお好み焼の水分活性は０．８＠で
、該包袋内のエタノールの気中濃度は０，１７容量％で
あった。該包袋内に密閉されたお好み焼きを３７℃の恒
温器内で２週間保存試験を実施したところ、食味に何等
異常を認めなかった。The packaging bag with its opening sealed was placed in the microwave oven again and heated by microwave irradiation for 15 seconds, and the product temperature was maintained at 90° C. for 5 seconds. The water activity of the obtained okonomiyaki was 0.8@, and the air concentration of ethanol in the package was 0.17% by volume. When the okonomiyaki sealed in the package was stored in a thermostat at 37° C. for 2 weeks, no abnormality was observed in taste.
［発明の効果］
本発明によれば、水分活性０．８５以上の半生または生
菓子類、調理食品等の高木 ３４を、該食品が本来有
する食感、香味１色調等の品質を損なうことなく長期間
に亘って安定的に保存することができる。[Effects of the Invention] According to the present invention, semi-fresh or fresh confectionery, cooked foods, etc., with a water activity of 0.85 or more, can be grown for a long time without deteriorating the quality of the food, such as the texture, flavor, color tone, etc. It can be stably stored over a period of time.
Claims (3)
共に開口部を設けた包袋内に収容し、マイクロ波照射に
よる予備加熱処理後、該包袋内を真空脱気し、次いで不
活性ガスを送入してガス置換したのち該包袋の開口部を
密封したのちマイクロ波照射による加熱処理を行なうこ
とを特徴とする固形食品の保存方法。(1) A solid food with a water activity of 0.85 or more is placed together with ethanol in a bag with an opening, and after preliminary heating treatment by microwave irradiation, the inside of the bag is vacuum degassed, and then an inert gas 1. A method for preserving solid foods, which comprises introducing gas for gas replacement, sealing the opening of the packaging bag, and then performing heat treatment by microwave irradiation.
た包袋内に収容し、マイクロ波照射による予備加熱処理
後、該包袋内を真空脱気し、次いで不活性ガスとエタノ
ールガスとの混合ガスを送入したのち該包袋の開口部を
密閉し、マイクロ波照射による加熱処理を行なうことを
特徴とする固形食品の保存方法。(2) A solid food with a water activity of 0.85 or more is placed in a packaging bag with an opening, and after preliminary heating treatment by microwave irradiation, the interior of the packaging bag is vacuum degassed, and then inert gas and ethanol are added. 1. A method for preserving solid foods, which comprises introducing a mixed gas with gas, sealing the opening of the packaging bag, and performing heat treatment by microwave irradiation.
た包袋内に収容し、マイクロ波照射による予備加熱処理
後、該包袋内を真空脱気し、次いで不活性ガスを送入し
てガス置換したのち該包袋の開口部を密閉したのち該包
袋内にエタノールを供給し、次いでマイクロ波照射によ
る加熱処理を行なうことを特徴とする固形食品の保存方
法。(3) A solid food with a water activity of 0.85 or more is placed in a packaging bag with an opening, and after preliminary heating treatment by microwave irradiation, the interior of the packaging bag is vacuum degassed, and then an inert gas is supplied. 1. A method for preserving solid food, which comprises: filling the bag to perform gas exchange, sealing the opening of the bag, supplying ethanol into the bag, and then heating the bag by microwave irradiation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21625888A JPH0269169A (en) | 1988-09-01 | 1988-09-01 | Preservation of solid food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21625888A JPH0269169A (en) | 1988-09-01 | 1988-09-01 | Preservation of solid food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0269169A true JPH0269169A (en) | 1990-03-08 |
| JPH0570419B2 JPH0570419B2 (en) | 1993-10-05 |
Family
ID=16685736
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21625888A Granted JPH0269169A (en) | 1988-09-01 | 1988-09-01 | Preservation of solid food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0269169A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281116A (en) * | 1991-03-08 | 1992-10-06 | Sharp Corp | Heating cooker |
| WO2020100873A1 (en) * | 2018-11-12 | 2020-05-22 | 日清フーズ株式会社 | Okonomiyaki and production method therefor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6078570A (en) * | 1983-10-06 | 1985-05-04 | Showa Tansan Kk | Method for sterilizing food |
| JPS60244274A (en) * | 1984-05-21 | 1985-12-04 | Toppan Printing Co Ltd | Microwave sterilization of food |
-
1988
- 1988-09-01 JP JP21625888A patent/JPH0269169A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6078570A (en) * | 1983-10-06 | 1985-05-04 | Showa Tansan Kk | Method for sterilizing food |
| JPS60244274A (en) * | 1984-05-21 | 1985-12-04 | Toppan Printing Co Ltd | Microwave sterilization of food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04281116A (en) * | 1991-03-08 | 1992-10-06 | Sharp Corp | Heating cooker |
| WO2020100873A1 (en) * | 2018-11-12 | 2020-05-22 | 日清フーズ株式会社 | Okonomiyaki and production method therefor |
| JPWO2020100873A1 (en) * | 2018-11-12 | 2021-10-07 | 日清フーズ株式会社 | Okonomiyaki and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0570419B2 (en) | 1993-10-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0162644B1 (en) | Food products and methods for their manufacture and preparation for consumption | |
| DE2002287A1 (en) | Process for the preparation and preservation of food | |
| GB2036533A (en) | Intermediate moisture food products | |
| JP6628922B1 (en) | Packaged cooked seafood products and method for producing the same | |
| US3914445A (en) | Intermediate moisture formulated foods and process | |
| JPH0269169A (en) | Preservation of solid food | |
| JP4111683B2 (en) | Packaged noodles and method for producing the same | |
| JPS61239836A (en) | Production of snack foods | |
| JP3056418B2 (en) | Canned food and its manufacturing method | |
| JPH08228712A (en) | Potato processed product and production of retort food with the same | |
| JP2002262796A (en) | Packed noodles and method for producing the same | |
| JPS5898073A (en) | Heat insulation treatment method for making food keep long | |
| JPS61202647A (en) | Method for cooling and packing long-term preserving baked food and packed product by said method | |
| JP2003199542A (en) | Food packaging | |
| JPH0337905B2 (en) | ||
| JPH11149A (en) | Production of sealed packed food | |
| JPS59106250A (en) | Preservation of bread and bread dough | |
| JPS6010701B2 (en) | How to heat sealed starchy foods | |
| JP2717195B2 (en) | Instant handmade pie | |
| JPS6255822B2 (en) | ||
| JPH03228637A (en) | Treatment of meat | |
| JP2004057133A (en) | Method for keeping and packaging bread | |
| JPH04229143A (en) | Spongy food and production thereof | |
| JPS6151850B2 (en) | ||
| JPH0448411B2 (en) |