JPH08131136A - Heating and cooking of food and cooking of rice - Google Patents
Heating and cooking of food and cooking of riceInfo
- Publication number
- JPH08131136A JPH08131136A JP27359894A JP27359894A JPH08131136A JP H08131136 A JPH08131136 A JP H08131136A JP 27359894 A JP27359894 A JP 27359894A JP 27359894 A JP27359894 A JP 27359894A JP H08131136 A JPH08131136 A JP H08131136A
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- Japan
- Prior art keywords
- cooking
- rice
- food
- water
- permeable film
- 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.)
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Links
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食品の加熱調理方法及
び炊飯方法に関し、詳しくは、各種食品、特に加工米飯
を長期間保存，流通させるための無菌充填包装食品を製
造する際の加熱調理方法及び炊飯方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of cooking food and a method of cooking rice, and more specifically, cooking for producing aseptically filled packaged foods for storing and distributing various foods, especially processed cooked rice for a long period of time. Method and rice cooking method.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】近年、
各種食品を無菌状態で包装した商品が広く流通してい
る。このような、無菌充填包装食品を製造する方法とし
ては、食品の種類によって、食品をガスバリアー性のフ
ィルム，シート等で密封包装する前、あるいは密封包装
した後、高温に加熱して殺菌処理を施す方法が一般的に
採用されている。2. Description of the Related Art In recent years,
Products in which various foods are aseptically packaged are widely distributed. As a method for producing such aseptically-filled packaged food, depending on the type of the food, before the food is hermetically sealed with a gas barrier film, sheet or the like, or after hermetically sealed, the food is heated to a high temperature and sterilized. The method of applying is generally adopted.
【０００３】しかし、密封包装する前に加熱殺菌を行う
ものでは、殺菌工程を終えてから密封包装するまでの間
に細菌類が食品に付着する二次汚染を防止するため、ク
リーンルーム等の無菌設備を設ける必要があり、設備投
資が大きくなるため、コスト高の要因となっていた。こ
のため、密封包装後に加熱殺菌を行うことが望ましい
が、食品の種類によっては、この加熱殺菌時の高温での
加熱処理により製品の品質に悪影響が出るものがあっ
た。However, in the case of performing heat sterilization before hermetically packaging, in order to prevent secondary contamination that bacteria adhere to foods after the sterilization step and before hermetically packaging, aseptic equipment such as a clean room is used. Since it is necessary to provide the equipment, the capital investment becomes large, which causes a high cost. For this reason, it is desirable to perform heat sterilization after hermetically packaging, but depending on the type of food, heat treatment at high temperature during heat sterilization may adversely affect product quality.
【０００４】一方、米飯類の場合、通常、枯草菌（Ｂａ
ｃｉｌｌｕｓ）属，単球菌（Ｍｉｃｒｏｃｏｃｃｕｓ）
属，緑膿菌（Ｐｓｅｕｄｏｍｏｎａｓ）属等の細菌が原
料米１グラム当たり１０2 〜１０5 程度付着している
が、米飯を変質させるのはＢａｃｉｌｌｕｓ属であり、
なかでもこれらの胞子（耐熱性芽胞）が最も問題とな
る。この耐熱性芽胞菌は、炊飯時の加熱だけでは十分に
殺菌を行うことが困難なため、例えば、特開平５−１７
６６９６号公報に記載されるように、あらかじめ通常の
炊飯方法で炊飯した米飯を無菌設備の中で脱酸素剤と共
に包装した後、さらに高温での加熱殺菌処理を行って耐
熱性芽胞菌を死滅させるようにしている。ところが、こ
の方法では、クリーンルーム等の無菌設備が必須である
だけでなく、高温での再加熱により製品米飯の品質が劣
化することがある。On the other hand, in the case of cooked rice, Bacillus subtilis (Ba) is usually used.
illus), monococcus (Micrococcus)
Bacteria such as the genus, Pseudomonas genus adhere to about 10 2 to 10 5 per 1 gram of raw rice, but it is Bacillus that deteriorates cooked rice,
Of these, these spores (heat-resistant spores) are the most problematic. Since it is difficult to sterilize the heat-resistant spore-forming bacteria only by heating during rice cooking, for example, JP-A-5-17
As described in Japanese Patent No. 6696, boiled rice cooked in advance by a normal cooking method is packed with an oxygen scavenger in an aseptic facility, and then heat-sterilized at high temperature to kill heat-resistant spores. I am trying. However, in this method, not only aseptic equipment such as a clean room is indispensable, but also the quality of cooked rice may deteriorate due to reheating at high temperature.
【０００５】また、極端な加熱による完全滅菌ではな
く、無菌化（無菌の状態に近付ける）の範疇で静菌剤に
より微生物の繁殖を抑制する方法も行われている。しか
し、この場合は、厳密には無菌状態とはいえないものが
多く、また、静菌剤の添加により食品の品質に影響を与
えることもあった。In addition, a method of suppressing the growth of microorganisms by a bacteriostatic agent is also performed in the category of sterilization (approaching aseptic condition) rather than complete sterilization by extreme heating. However, in this case, many of them are not strictly sterilized, and the addition of a bacteriostatic agent may affect the quality of food.
【０００６】例えば、特開平５−１７６６９３号公報に
は、グルコノデルタラクトンや有機酸類等の静菌効果を
有する物質を米の浸漬水や炊飯水に添加し、炊飯後の米
飯のｐＨを低下させることにより、製品の保存性を高め
る方法が記載されているが、これらの物質により製品に
酸味が出て品質が損なわれることがあった。[0006] For example, in JP-A-5-176693, substances having a bacteriostatic effect such as gluconodeltalactone and organic acids are added to rice soaking water or cooking water to lower the pH of cooked rice. Although a method of improving the shelf life of the product by using the above-mentioned substances is described, these substances sometimes give a sour taste to the product and impair the quality.
【０００７】そこで本発明は、高温での再加熱や静菌剤
の添加による品質低下、さらに、クリーンルーム設備等
の導入によるコスト高を解消することができ、常温で長
期間の保存が可能な無菌充填包装食品を得ることができ
る食品の加熱調理方法、及び、原料米に付着している耐
熱性芽胞菌を炊飯時に確実に殺菌処理することができる
炊飯方法を提供することを目的としている。In view of the above, the present invention is capable of eliminating quality deterioration due to reheating at a high temperature and addition of a bacteriostatic agent, and eliminating the high cost due to the introduction of clean room equipment, etc. It is an object of the present invention to provide a food cooking method capable of obtaining a filled packaged food, and a rice cooking method capable of surely sterilizing heat-resistant spore-forming bacteria adhering to raw rice during rice cooking.
【０００８】[0008]
【課題を解決するための手段】上記した目的を達成する
ため、本発明の食品の加熱調理方法は、食品を蒸気透過
性フィルムで被覆して加熱調理することを特徴としてい
る。In order to achieve the above object, the method for cooking food according to the present invention is characterized in that the food is covered with a vapor permeable film and cooked.
【０００９】また、本発明の炊飯方法は、洗米，浸漬，
炊飯工程を経て精白米を炊飯するにあたり、少なくとも
炊飯工程で用いる炊飯水に、室温で、ｐＨが４．０以
下，酸化還元電位が８２０ｍＶ以上，溶存塩素濃度が１
〜２００ｐｐｍ，溶存酸素濃度が５０ｐｐｍ以下の殺菌
水を用いることを特徴とし、さらに、前記精白米と殺菌
水とを蒸気透過性フィルムで被覆してから炊飯工程を行
うことを特徴としている。Further, the rice cooking method of the present invention comprises washing rice, soaking,
At the time of cooking polished rice through the rice cooking process, at least in the cooking water used in the rice cooking process at room temperature, pH is 4.0 or less, redox potential is 820 mV or more, and dissolved chlorine concentration is 1
It is characterized in that sterilized water having a concentration of up to 200 ppm and a dissolved oxygen concentration of 50 ppm or less is used, and further that the rice cooking step is performed after the polished rice and the sterilized water are covered with a vapor permeable film.
【００１０】本発明で用いる蒸気透過性フィルムは、耐
熱性を有し、蒸気を透過し、かつ、微生物を透過させな
いメッシュサイズのフィルムであれば各種のものを用い
ることが可能であり、例えば、紙パルプとポリエチレン
の混抄紙で、０．５μｍのメッシュサイズのフィルムを
用いることができる。As the vapor permeable film used in the present invention, various types can be used as long as they have a heat resistance, a vapor permeable film, and a mesh size film that does not allow microorganisms to permeate. A mixed paper made of paper pulp and polyethylene, and a film having a mesh size of 0.5 μm can be used.
【００１１】このような蒸気透過性フィルムで被覆して
から食品を加熱調理するとともに、該加熱により殺菌処
理を行うことにより、加熱時に発生する余分な水分を排
出して食品が水っぽくなることを防止できるとともに、
加熱調理により無菌状態となっている食品に空気中の細
菌類が付着する二次汚染を防止できる。したがって、加
熱調理後に放置しておいても無菌状態を保つことがで
き、高温のまま、あるいは冷却後に食す場合でも、細菌
類の付着を心配することがない。The food is cooked after being coated with such a vapor permeable film, and the food is sterilized by the heating to prevent excess water generated at the time of heating to make the food watery. While you can
It is possible to prevent secondary contamination in which bacteria in the air adhere to food that has been sterilized by heating. Therefore, the sterilized state can be maintained even if left as it is after cooking with heat, and there is no fear of adhesion of bacteria even when eating at high temperature or after cooling.
【００１２】また、上記加熱調理後に、必要に応じて常
温付近まで冷却してから、通常のガスバリアー性のフィ
ルム，シート等で密封包装することにより、空気や水分
が前記蒸気透過性フィルムを透過して食品に影響を及ぼ
すことを防止でき、長期保存が可能な無菌充填包装食品
を得ることができる。これにより、クリーンルーム等の
無菌設備を必要とせずに無菌充填包装食品を製造するこ
とができる。After the above-mentioned cooking, if necessary, after cooling to near room temperature, air and moisture can permeate the vapor permeable film by hermetically packaging with a normal gas barrier film or sheet. As a result, it is possible to prevent the influence on foods, and to obtain aseptically filled packaged foods that can be stored for a long period of time. As a result, aseptic filled packaged food can be manufactured without requiring aseptic equipment such as a clean room.
【００１３】また、米飯のように、通常の加熱工程、即
ち炊飯工程では十分な殺菌処理を行えないものの場合
は、少なくとも炊飯工程の炊飯水に前記殺菌水を用いる
ことにより、原料米に付着している耐熱性芽胞菌を炊飯
時に確実に殺菌処理することができる。さらに、炊飯工
程時に、精白米と殺菌水とを前記蒸気透過性フィルムで
被覆することにより、炊飯時に殺菌水は蒸気となって蒸
気透過性フィルムから排出されるので、炊飯後の米飯に
余計な水分が残留することがなく、通常の炊飯工程と同
様の炊飯操作で行うことができる。また、殺菌水に含ま
れる塩素分も、蒸気と共に排出されるので、炊飯後の米
飯に塩素臭が残ることもない。しかも、炊飯後に大気中
に放置しておいても、蒸気透過性フィルムが細菌類の透
過を防止するので、細菌類が米飯に付着することもな
い。In the case of cooked rice that cannot be sufficiently sterilized in the normal heating step, that is, the rice cooking step, the sterilized water is used at least in the rice cooking water in the rice cooking step to adhere to the raw rice. The heat-stable spores that are present can be sterilized reliably during rice cooking. Further, by covering the polished rice and sterilized water with the steam permeable film during the rice cooking process, the sterilized water becomes steam and is discharged from the steam permeable film during rice cooking, which is unnecessary for cooked rice. Water does not remain, and the rice can be cooked by the same rice cooking operation as in the normal rice cooking process. In addition, since the chlorine content contained in the sterilized water is also discharged together with the steam, no chlorine odor will remain on the cooked rice. Moreover, even if the rice is left in the air after cooking, the vapor-permeable film prevents the bacteria from permeating, so that the bacteria do not adhere to the cooked rice.
【００１４】したがって、炊飯時の加熱だけで殺菌処理
を行えるので、これをガスバリアー性のフィルム，シー
ト等で密封包装することにより、常温で長期間の保存が
可能な無菌状態の米飯を得ることができ、再加熱あるい
は静菌剤の添加による品質低下のない高品質な無菌充填
包装米飯を得ることができる。Therefore, since sterilization can be performed only by heating at the time of cooking rice, it is possible to obtain aseptic cooked rice which can be stored at room temperature for a long period of time by hermetically packaging it with a gas barrier film or sheet. As a result, it is possible to obtain high-quality, aseptically-filled packaged cooked rice without quality deterioration due to reheating or addition of a bacteriostatic agent.
【００１５】前記殺菌水は、前述の通り、室温で、ｐＨ
が４．０以下，酸化還元電位が８２０ｍＶ以上，溶存塩
素濃度が１〜２００ｐｐｍ，溶存酸素濃度が５０ｐｐｍ
以下という物性を有するものであり、例えば、食塩水を
電気分解することにより得ることができる。すなわち、
イオン交換膜で仕切った容器内に少量の食塩水を充填
し、前記イオン交換膜を挟んで陰極と陽極とを配して電
圧を印加し、電気分解によって陽極側にできる液体を採
取することによって得ることができる。この殺菌水は、
常温でも殺菌作用を有してはいるが、４０℃以上で被処
理物に接触させると、耐熱性を有する細菌類をも確実に
殺菌処理することができる。As described above, the sterilized water has a pH of room temperature.
Is 4.0 or less, redox potential is 820 mV or more, dissolved chlorine concentration is 1 to 200 ppm, dissolved oxygen concentration is 50 ppm
It has the following physical properties and can be obtained, for example, by electrolyzing a saline solution. That is,
By filling a small amount of saline in a container partitioned by an ion exchange membrane, arranging a cathode and an anode with the ion exchange membrane sandwiched, applying a voltage, and collecting a liquid that can be formed on the anode side by electrolysis. Obtainable. This sterilized water is
Although it has a bactericidal action even at room temperature, if it is brought into contact with the object to be treated at 40 ° C. or higher, the heat-resistant bacteria can be sterilized with certainty.
【００１６】したがって、この殺菌水を炊飯水として用
いることにより、炊飯工程での加熱により殺菌水と精白
米とが４０℃以上で接触する状態になるので、通常の加
熱殺菌では残存してしまう耐熱性芽胞菌も確実に殺菌処
理することができる。Therefore, when this sterilizing water is used as cooking water, the sterilizing water and the polished rice come into contact with each other at 40 ° C. or more due to the heating in the rice cooking process, so that heat resistance that would remain in ordinary heat sterilization Spore bacillus can also be surely sterilized.
【００１７】次に、１食分に小分けした無菌充填包装米
飯を製造する手順を例に挙げて本発明をさらに詳細に説
明する。Next, the present invention will be described in more detail by taking as an example the procedure for producing aseptically filled packaged cooked rice divided into one serving.
【００１８】まず、原料となる精白米を通常の機械的撹
拌法や気泡水洗法等によって洗米した後、所定時間の浸
漬工程を行う。このとき、原料米の汚染度が高い場合に
は、洗米工程や浸漬工程でも前記殺菌水を用いることが
でき、引続き行う炊飯工程での殺菌処理に先立って原料
米に付着している細菌数を低減させることができる。さ
らに、洗米工程や浸漬工程で殺菌水を用いる場合、品質
に影響のない範囲で殺菌水の温度を高めることにより、
さらに殺菌能力を高めることができる。First, the milled rice as a raw material is washed by a usual mechanical stirring method, bubble washing method or the like, and then subjected to a dipping process for a predetermined time. At this time, when the contamination degree of the raw rice is high, the sterilizing water can be used also in the rice washing step and the dipping step, and the number of bacteria attached to the raw rice can be determined before the sterilization treatment in the subsequent rice cooking step. Can be reduced. Furthermore, when sterilizing water is used in the rice washing process and the dipping process, by raising the temperature of the sterilizing water within the range that does not affect the quality,
Further, the sterilizing ability can be enhanced.
【００１９】次に、浸漬工程を終えた所定量の精白米
を、所定量の殺菌水とともに耐熱性容器に充填し、開口
部を前記蒸気透過性フィルムで完全にシール（一次シー
ル）する。そして、蒸し庫あるいはコンベアー式の連続
蒸気炊飯器等で１０〜２０分間加熱するなどの従来の炊
飯法と同様の方法で炊飯工程を行う。Next, a predetermined amount of polished rice that has undergone the dipping process is filled in a heat-resistant container together with a predetermined amount of sterilized water, and the opening is completely sealed (primary seal) with the vapor permeable film. Then, the rice cooking step is performed by the same method as the conventional rice cooking method such as heating for 10 to 20 minutes in a steamer or a conveyor type continuous steam rice cooker.
【００２０】なお、浸漬工程で殺菌水を用いる場合は、
浸漬水をそのまま炊飯水として用いることができ、耐熱
性容器に精白米と殺菌水とを所定量充填してから浸漬工
程を行うようにしてもよい。また、前記耐熱性容器は、
所望の量目に見合った任意の大きさのもので、耐熱性を
有していれば各種のものを用いることができ、例えば、
塩化ビニリデンフィルムを中間層とし、上下層にポリプ
ロピレンを積層したシートをトレー状に成型した耐熱性
プラスチックトレーを用いることができる。When sterilizing water is used in the dipping process,
Immersion water can be used as it is as cooked rice water, and the immersion step may be performed after filling a heat-resistant container with a predetermined amount of polished rice and sterilized water. Further, the heat-resistant container,
Any size suitable for the desired amount can be used as long as it has heat resistance, for example,
It is possible to use a heat-resistant plastic tray in which a vinylidene chloride film is used as an intermediate layer and polypropylene sheets are laminated in upper and lower layers to form a tray.
【００２１】このように、炊飯水に殺菌水を用いて炊飯
工程を行うことにより、通常の加熱殺菌では残存してし
まう耐熱性芽胞菌を通常の炊飯加熱操作のみで完全に死
滅させることができる。また、微生物が通過せず、蒸気
のみを排出することが可能な蒸気透過性フィルムで容器
開口部をシールすることにより、炊飯時の蒸気圧による
容器の破裂を防止することができるとともに、余分な水
分が容器内に残ることも防止できる。しかも、炊飯滅菌
後に、空気中に存在する菌による二次汚染を完全に防止
することができるので、クリーンルーム等の無菌設備を
必要とせず、設備コストの低減が図れる。As described above, by performing the rice cooking process using sterilized water for the rice cooking water, the heat-resistant spore bacterium that remains in the ordinary heat sterilization can be completely killed only by the normal rice cooking heating operation. . Also, by sealing the container opening with a vapor permeable film that does not allow microorganisms to pass through and can only discharge vapor, it is possible to prevent the container from bursting due to vapor pressure during rice cooking, It is also possible to prevent water from remaining in the container. Moreover, after rice sterilization, secondary contamination due to bacteria existing in the air can be completely prevented, so that aseptic equipment such as a clean room is not required, and equipment cost can be reduced.
【００２２】さらに、所定の蒸らしを行って放冷した
後、容器全体をガスバリアー性の高いフィルムで二次シ
ールすることにより、空気や水分の通過による品質劣化
や乾燥を防止することができ、常温での長期間の保存に
十分に耐えることができる無菌充填包装米飯を得ること
ができる。なお、二次シールの内側に必要に応じて脱酸
素剤を入れてもよく、この場合でも脱酸素剤自体の殺菌
は不要である。Furthermore, after performing predetermined steaming and allowing to cool, by secondary sealing the entire container with a film having a high gas barrier property, it is possible to prevent quality deterioration and drying due to passage of air and moisture, It is possible to obtain aseptically filled packaged cooked rice that can sufficiently withstand long-term storage at room temperature. If necessary, an oxygen scavenger may be placed inside the secondary seal, and even in this case, it is not necessary to sterilize the oxygen scavenger itself.
【００２３】[0023]
【実施例】次に、本発明の実施例及び比較例を説明す
る。 実施例１ 耐熱性プラスチックトレーに生米１０ｇと、前記電解処
理で得た殺菌水（電解酸性水）１２．５ｇとを入れた
後、開口部を０．５μｍのメッシュサイズの紙パルプと
ポリエチレンの混抄紙からなる蒸気透過性フィルムで一
次シールした。家庭用炊飯器に４１０ｇの水を張り、炊
飯時間１６分，蒸らし時間１５分として６個のトレーを
同時に炊飯した。できあがった米飯は、水分が６０．０
％となり、通常の炊飯米と同等のものであった。常温に
冷却した後、トレー全体をガスバリアー性のフィルムで
二次シールして無菌充填包装米飯とした。これを２５℃
で保存して経時的にサンプリングし、一般細菌数検査を
行った。EXAMPLES Next, examples and comparative examples of the present invention will be described. Example 1 10 g of raw rice and 12.5 g of sterilized water (electrolytic acid water) obtained by the electrolytic treatment were placed in a heat-resistant plastic tray, and the opening was made of paper pulp and polyethylene having a mesh size of 0.5 μm. Primary sealing was performed with a vapor permeable film made of mixed paper. 410 g of water was poured into a domestic rice cooker, and six trays were cooked at the same time with a cooking time of 16 minutes and a steaming time of 15 minutes. The cooked rice has a water content of 60.0
%, Which was equivalent to ordinary cooked rice. After cooling to room temperature, the entire tray was secondarily sealed with a film having a gas barrier property to give a sterile filled packaged cooked rice. This at 25 ℃
The sample was stored in, sampled over time, and tested for general bacterial count.
【００２４】比較例１ 実施例１において、殺菌水に代えて通常の水道水を用い
た以外は同様にして包装米飯を製造し、同様に２５℃で
保存して経時的にサンプリングし、一般細菌数検査を行
った。Comparative Example 1 Packaged cooked rice was prepared in the same manner as in Example 1 except that ordinary tap water was used instead of sterilizing water, and it was similarly stored at 25 ° C. and sampled over time to obtain general bacteria. Several inspections were done.
【００２５】比較例２ 実施例１において、殺菌水に代えて通常の水道水を用い
るとともに、蒸気透過性フィルムで一次シールしなかっ
た以外は同様にして包装米飯を製造し、同様に２５℃で
保存して経時的にサンプリングし、一般細菌数検査を行
った。Comparative Example 2 A packaged cooked rice was produced in the same manner as in Example 1 except that ordinary tap water was used in place of the sterilizing water, and the primary sealing was not performed with a vapor permeable film, and at 25 ° C. as well. The sample was stored, sampled over time, and tested for general bacterial count.
【００２６】上記実施例１及び比較例１，２の一般細菌
数検査の結果（２０検体平均の菌数［ｃｅｌｌｓ／
ｇ］）を以下に示す。 保存日数 実施例１ 比較例１ 比較例２ ０ 検出されず １．２５×１０ １．２５×１０ ４ 〃 ５．６４×１０ １．３５×１０6 ７ 〃 ９．４５×１０ ７．０８×１０8 １４ 〃 ６．２０×１０2 １．０５×１０9 ２１ 〃 ８．３０×１０8 １．５４×１０9 ２８ 〃 １．０５×１０9 ２．３２×１０9 ６０ 〃 １．２０×１０9 ２．５４×１０9 ９０ 〃 １．２０×１０9 ２．６２×１０9 Results of the general bacteria count test of Example 1 and Comparative Examples 1 and 2 (average number of bacteria of 20 samples [cells /
g]) is shown below. Number of preservation days Example 1 Comparative example 1 Comparative example 2 0 Not detected 1.25 × 10 1.25 × 10 4 〃 5.64 × 10 1.35 × 10 6 7 〃 9.45 × 10 7.08 × 10 8 14 〃 6.20 × 10 2 1.05 × 10 9 21 〃 8.30 × 10 8 1.54 × 10 9 28 〃 1.05 × 10 9 2.32 × 10 9 60 〃 1.20 × 10 9 2.54 × 10 9 90 〃 1.20 × 10 9 2.62 × 10 9
【００２７】保存２８日目に実施例１の検体を電子レン
ジにより加熱して官能検査を行った結果、異味・異臭等
は感じられず、通常の水で炊飯した米飯と変わりがなか
った。一方、比較例１，２の検体は、保存数日目から激
しい異臭を伴う腐敗検体が多く認められた。On the 28th day of storage, the sample of Example 1 was heated in a microwave oven and subjected to a sensory test. As a result, no unusual taste or smell was observed, and it was no different from cooked rice cooked with normal water. On the other hand, in the samples of Comparative Examples 1 and 2, many spoiled samples with a strong offensive odor were observed from the few days of storage.
【００２８】なお、一般の加熱調理で殺菌処理を行える
食品、例えば、ギョーザ，シューマイ，中華まん等の場
合は、前記殺菌水を用いることなく多少の水と共にある
いは水を加えることなく蒸気透過性フィルムで被覆して
加熱調理するだけで十分な殺菌処理を行うことができる
とともに、二次汚染を防止して無菌設備内で作業を行う
ことなく良好な保存性を有する無菌充填包装食品を得る
ことができた。In the case of foods that can be sterilized by general cooking, such as gyoza, shoumai, Chinese buns, etc., a vapor permeable film can be used without adding the sterilizing water or with some water. Sufficient sterilization can be performed only by coating and heating, and aseptic filled packaged food with good preservability can be obtained without secondary contamination and work in an aseptic facility. It was
【００２９】[0029]
【発明の効果】以上説明したように、本発明の加熱調理
方法によれば、クリーンルーム等の無菌設備を必要とせ
ずに無菌充填包装食品を低コストで製造することができ
る。また、所定の殺菌水を用いて炊飯することにより、
原料米に付着している耐熱性芽胞菌を炊飯時の加熱だけ
で確実に殺菌処理することができる。さらに、精白米と
殺菌水とを蒸気透過性フィルムで被覆してから炊飯する
ことにより、二次汚染を防止することができ、高品質の
無菌充填包装米飯を容易に低コストで製造することがで
きる。As described above, according to the heating and cooking method of the present invention, aseptic filled packaged food can be produced at low cost without requiring aseptic equipment such as a clean room. Also, by cooking rice with the prescribed sterilized water,
The heat-resistant spore bacterium attached to the raw rice can be reliably sterilized only by heating during rice cooking. Furthermore, by coating polished rice and sterilized water with a vapor-permeable film before cooking rice, secondary contamination can be prevented, and high-quality, sterile-filled packaged cooked rice can be easily produced at low cost. it can.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 安藤 敏文 埼玉県比企郡吉見町大字田甲16−10 日本 酸素株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Toshifumi Ando 16-10 Takou, Yoshimi-cho, Hiki-gun, Saitama Japan Oxygen Co., Ltd.
Claims (3)
加熱調理することを特徴とする食品の加熱調理方法。1. A method for cooking food by heating the food by coating the food with a vapor permeable film.
炊飯工程で用いる炊飯水に、室温で、ｐＨが４．０以
下，酸化還元電位が８２０ｍＶ以上，溶存塩素濃度が１
〜２００ｐｐｍ，溶存酸素濃度が５０ｐｐｍ以下の殺菌
水を用いることを特徴とする炊飯方法。2. When cooking polished rice, at least room temperature of the cooking water used in the cooking process has a pH of 4.0 or less, an oxidation-reduction potential of 820 mV or more, and a dissolved chlorine concentration of 1 or less.
A rice cooking method characterized by using sterilized water having a dissolved oxygen concentration of up to 200 ppm and a dissolved oxygen concentration of 50 ppm or less.
炊飯工程で用いる炊飯水に、室温で、ｐＨが４．０以
下，酸化還元電位が８２０ｍＶ以上，溶存塩素濃度が１
〜２００ｐｐｍ，溶存酸素濃度が５０ｐｐｍ以下の殺菌
水を用いるとともに、前記精白米と炊飯水とを蒸気透過
性フィルムで被覆して炊飯工程を行うことを特徴とする
炊飯方法。3. When cooking polished rice, at least the pH of the cooked water used in the cooking process at room temperature is 4.0 or less, the redox potential is 820 mV or more, and the dissolved chlorine concentration is 1 or more.
A rice cooking method is characterized in that sterilized water having a dissolved oxygen concentration of up to 200 ppm and a dissolved oxygen concentration of 50 ppm or less is used, and the polished rice and rice cooking water are covered with a vapor permeable film to perform a rice cooking step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27359894A JP3612752B2 (en) | 1994-11-08 | 1994-11-08 | Cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27359894A JP3612752B2 (en) | 1994-11-08 | 1994-11-08 | Cooking method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08131136A true JPH08131136A (en) | 1996-05-28 |
| JP3612752B2 JP3612752B2 (en) | 2005-01-19 |
Family
ID=17530010
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27359894A Expired - Fee Related JP3612752B2 (en) | 1994-11-08 | 1994-11-08 | Cooking method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3612752B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100379190B1 (en) * | 1999-09-28 | 2003-04-08 | 학교법인고려중앙학원 | Novel processing method for the production of aseptic packaged cooked rice by acidic electrolyzed water |
| JP2008514232A (en) * | 2004-10-01 | 2008-05-08 | クラフト・フーヅ・ホールディングス・インコーポレイテッド | Storage stable food product and method for preparing the same |
| JP5155466B1 (en) * | 2012-03-28 | 2013-03-06 | 株式会社マルエー食糧 | Method for producing cooked rice |
-
1994
- 1994-11-08 JP JP27359894A patent/JP3612752B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100379190B1 (en) * | 1999-09-28 | 2003-04-08 | 학교법인고려중앙학원 | Novel processing method for the production of aseptic packaged cooked rice by acidic electrolyzed water |
| JP2008514232A (en) * | 2004-10-01 | 2008-05-08 | クラフト・フーヅ・ホールディングス・インコーポレイテッド | Storage stable food product and method for preparing the same |
| JP5155466B1 (en) * | 2012-03-28 | 2013-03-06 | 株式会社マルエー食糧 | Method for producing cooked rice |
| CN103211151A (en) * | 2012-03-28 | 2013-07-24 | 株式会社丸营食粮 | Method for producing cooked rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3612752B2 (en) | 2005-01-19 |
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