JPS59210874A - Production of preservable food - Google Patents

Abstract

PURPOSE:To produce a preservable food storable for a long term without stickiness of a food in a container, by heat sterilizing the food in a container with an opening part under pressure, and sealing up the opening part. CONSTITUTION:A food is put into a container, e.g. a baglike or boxlike container, preferably a heat-resitance plastic having heat resistance and an opening part, and the above-mentioned container is heat sterilized under a higher pressure than the atmospheric pressure. The opening part of the container is then sealed under germfree conditions.

Description

【発明の詳細な説明】 本発明は、保存食品の製法に関し、特に加熱殺菌及び調
理された保存食品の製法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing preserved foods, and more particularly to a method for producing preserved foods that have been heat sterilized and cooked.

最近、食生活の変化にともない、長期間の保存に劇えし
かもインスタントに食用に供することのできる食品の需
要が高まってきている。このため、イ重々の食品が市場
に提供されてさたが、それら食品の風味などについて、
今−歩という感がある。Recently, with changes in eating habits, there has been an increasing demand for foods that can be stored for long periods of time and can be eaten instantly. For this reason, a large number of foods have been offered to the market, but the flavor and other aspects of these foods have not been evaluated.
I feel like I'm walking now.

本発明者は、この点を改良するため独々検的した結果、
本発明を見い出した。The inventor conducted an independent investigation to improve this point, and found that
The present invention has been discovered.

ｌＡ１１も、本発明は、内容物を入れた容器に開口部を
設け、「亥容器を大気圧より高い圧力下で加熱殺菌し、
次に無菌状態で該−口γＩＳをシールすることより成る
保存食品の製法に関する。In lA11, the present invention also includes providing an opening in the container containing the contents, and sterilizing the container by heating under pressure higher than atmospheric pressure.
Next, the present invention relates to a method for producing preserved foods, which comprises sealing the γIS in a sterile state.

本発明に用いられる容器としては、食品を収容しうるも
のであれば、どんな材質のものでも、どんな形状のもの
でも良い。The container used in the present invention may be made of any material and in any shape as long as it can accommodate food.

例えば袋状物、箱状物が好ましく、又材質としては耐熱
性のものが好ましく、アルミニウムなどの金属、耐熱性
プラスチック、陶磁器などが挙げられるが、加工のしや
すさの点から耐熱性プラスチックが好ましい。そして、
生産の都合上、開口部周辺のみがプラスチックであって
もよい。　該開口部を設ける位置は、厳密を要しないが
、容器の底部より頂部の方が好ましい。For example, bag-like or box-like objects are preferable, and heat-resistant materials are preferable, such as metals such as aluminum, heat-resistant plastics, and ceramics, but heat-resistant plastics are preferable from the viewpoint of ease of processing. preferable. and,
For production reasons, only the area around the opening may be made of plastic. Although the location where the opening is provided is not critical, it is preferable to provide the opening at the top of the container rather than at the bottom.

本発明を実施するには、前述のような特徴を有する容器
に、食品例えば未調理の食品又は調理された食品を入れ
る。この場合、内容物は後で加熱されるため、未調理の
食品を入れることが可能で、例えば米などの食品原料１
．調味料、水などを処方に応じて入れたり、化ハンバー
グ、肉だんごなどを入れる。そのＬめ、他の従来の保存
食品例えばレトルト食品に比べて、容器−・の充填が極
めて容易であり、その上殺菌とシー塩とが同時に出来る
ので、味の良い食品を作ることが出来、又熱ネルギーの
省略も出来、処理時間の短縮も可能である。調理したも
のを使うどきには、予め加熱の程度を控え目にしておい
た方が良い。又、容器に入れる食品の量は、容器の７又
は８分目が好ましい。In carrying out the invention, a container having the characteristics as described above is filled with food, eg uncooked food or cooked food. In this case, the contents are heated later, so it is possible to put in uncooked food, for example food ingredients such as rice 1
．． Add seasonings, water, etc. according to the recipe, and add hamburgers, meatballs, etc. Second, compared to other conventional preserved foods, such as retort foods, it is extremely easy to fill containers, and in addition, sterilization and sea salt can be done at the same time, making it possible to make delicious foods. Further, heat energy can be omitted, and processing time can also be shortened. When using cooked food, it is best to heat it to a moderate level in advance. Further, the amount of food to be put into the container is preferably at the 7th or 8th minute of the container.

容器に内容物を入れた後、容器をシールするが、この除
開口部を設ける。この開口部の人ぎさは、内容物に夾雑
物が入らないならば、大きい方が良い。例えば、四角い
形状の袋状物ならば、三方をシールし、一方を開口部と
する。After filling the container, the container is sealed, but an opening is provided for this purpose. The size of this opening should be larger, as long as foreign substances do not get into the contents. For example, if it is a square shaped bag, three sides should be sealed and one side should be an opening.

内存物を入れた容器を次に大気圧より高い圧力下で加熱
殺菌を行う。この際、内容物である食品も加熱されて、
成る程度調理される。加熱の条件は、通常の加熱ｒｉ菌
条件で良く、内容物によって異なるが、大体１１０〜１
２０℃で数分乃至１時１１Ｍである。又、加熱には、水
蒸気が都合が良い。The container containing the contents is then heat sterilized under pressure higher than atmospheric pressure. At this time, the food contents are also heated,
Cooked to perfection. The heating conditions may be the usual heating conditions for RI bacteria, and vary depending on the contents, but are generally 110 to 1
A few minutes to 1:11M at 20°C. Also, steam is convenient for heating.

力ｎ熱Ｍ、凶後、容器の開口部を無閉状ノルでシールす
る。After applying force and heat, seal the opening of the container with a closed knot.

シールに当っては、熱圧泗、超音波処理などで行うこと
ができる。　この場合、容器内より開口部をηきて水蒸
気がなるべ（容器外に出てから、ソールを行うのが好ま
しい。Sealing can be performed by heat pressing, ultrasonic treatment, or the like. In this case, it is preferable to carry out the sole operation after the water vapor has flowed through the opening from inside the container (outside the container).

シール後、低温、例えば−１８℃以下に冷凍し、冷凍食
品としてもよい。又、そのま工、常温でｊｉｊ通させる
とともできる。After sealing, the product may be frozen at a low temperature, for example, -18°C or lower, and may be used as a frozen food. It can also be processed as is or by passing it through a jij at room temperature.

本発明方法によれば、従来の殺菌包装、例えばレトルト
食品に比べて、容器内の水蒸気が容器外へ出るため、容
器内の食品がべとつかず、米飯などでは、いわゆる「立
った放」を得ることが出来、風味も一段と向上している
。又、包装が容易であり、調理部殺菌が可能で、熱エネ
ルギーや時間が極めて節約される。According to the method of the present invention, compared to conventional sterilized packaging, such as retort food, the water vapor inside the container escapes to the outside of the container, so the food inside the container does not become sticky, and the so-called "standing release" is obtained for cooked rice. The flavor is even better. It is also easy to package, allows for sterilization of the cooking area, and greatly saves thermal energy and time.

その上、内容物の品質を損うことがな（、しかも殺菌及
びシール方法が簡単であり、長期間にわたり貯蔵が可能
で、保存期間中であっても微生物の増殖が極めて少なか
った。Moreover, the quality of the contents is not impaired (in addition, the sterilization and sealing methods are simple, the product can be stored for a long period of time, and the growth of microorganisms is extremely low even during the storage period).

実施例１゜ うるち米３Ｋｙを水洗し、次に水切りすると膨潤して３
．５　Ｋ５１となった。Example 1: When 3K of non-glutinous rice is washed with water and then drained, it swells and becomes 3K.
．． 5 K51.

膨潤したうるち米１７５ｙ及び水＋７０ｐを、ポリ塩化
ビニール製箱（１２Ｑｓｘ７偏Ｘ　３　Ｕｔｂ　）に入
れ、頂部の三方をシールした。175 y of swollen nonglutinous rice and 70 p of water were placed in a polyvinyl chloride box (12 Qs x 7 x 3 Utb), and the top three sides were sealed.

シール後、箱をレトルト内で１１５°Ｃで３０分間加熱
した。After sealing, the box was heated in the retort at 115°C for 30 minutes.

加熱後、無菌室内で箱内の水蒸気が放出してから、箱の
頂部の開口部、即ち一方をシールした。After heating, the water vapor inside the box was released in a sterile room, and then the opening at the top of the box, ie, one side, was sealed.

箱内の米飯は、電子レンジ又は熱湯中で箱を加熱して食
すると、ベトつかず、美味であった。又、６箇月間常温
で保存しても、何等変化は認められなかった。The rice in the box was not sticky and delicious when heated in the microwave or in boiling water. Further, no change was observed even after storage at room temperature for 6 months.

実施例λ 小豆１５０１を水３ＫＰに加え、加熱して５分間沸騰さ
せ、次に冷却した。Example λ Red beans 1501 were added to 3 KP of water and heated to boiling for 5 minutes, then cooled.

もち米３ＫＰを洗い、上記の小豆を加えると、１時間後
もち米は吸水し、３９に２となり、着色した。When 3KP of sticky rice was washed and the red beans mentioned above were added, the sticky rice absorbed water after 1 hour, became 39 to 2, and was colored.

この米と小豆との混合物から１３０ｐをとり、ポリ塩化
ビニール製箱（１００ｍ×５Ｃ７／、・Ｘ３ｆｌ・）に
入れ、箱の頂部の三方をシールした。130p of this rice and red bean mixture was taken and placed in a polyvinyl chloride box (100m x 5C7/.X3fl.), and the top three sides of the box were sealed.

シール後、箱をレトルト内で１１５℃で３０分間加熱し
た後、無菌室内で箱の開口部即ち一方をシールした。After sealing, the box was heated in a retort at 115° C. for 30 minutes, and then the opening or one side of the box was sealed in a sterile room.

箱内の赤飯は、箱を電子レンジ内で加熱し、開封して食
すると、ベトつかず、美味であった。又、６箇月問常温
で保存しても何等変化しなかった。The red rice inside the box was not sticky and delicious when the box was heated in a microwave oven, opened and eaten. Further, no change occurred even after storage at room temperature for 6 months.

実施例３゜ 牛肉７００ｙ、反ひ豚肉３００ノをチョッパー処理した
、ひき肉、みじん切り後いため処理し瓦玉ねぎ２００　
、＠、　、　　　全卵１５０７’、パン粉１５０ｊｉ１
’、、ｉｔ！ｌ味ネ１）２０ｐ、香辛料４ノをミキサー
で拭く混線した後、成型して生ハンバーグを作った。Example 3゜700y of beef, 300y of roasted pork processed by chopper, minced meat, chopped and roasted 200y of tiled onion
, @, , whole egg 1507', breadcrumbs 150ji1
',,it! After wiping 1) 20 pieces of spices and 4 pieces of spices in a mixer, I molded it to make a raw hamburger steak.

作った生ハンバーグを、三方シールしたポリ塩化ビニー
ルＧ　（ｌ　７　ＧｒＬ　Ｘ　ｌ　３０１７１　）　ｋ
Ｃ入れ、レトルトにて１２０°Ｃで３分間加熱した。加
熱後、無菌室で開口している一方をシールした。The raw hamburger you made is sealed on three sides with polyvinyl chloride G (l 7 GrL X l 30171) k
C and heated in a retort at 120°C for 3 minutes. After heating, the open end was sealed in a sterile room.

次に、−２０℃に冷凍し、冷凍ハンバーグを得た。Next, it was frozen to -20°C to obtain a frozen hamburger steak.

この冷凍ハンバーグを一２５℃に６箇月間保存したが、
味は良（、しかも微生物の増殖は認められなかった。This frozen hamburger was stored at -25℃ for 6 months,
The taste was good (and no microbial growth was observed).

Claims (1)

【特許請求の範囲】[Claims] 内在物を入れた容器に開口部を設け、該容器を大気圧よ
り高い圧力下で加熱殺菌し、次に無菌状態で該開口部を
シールすることより成る保存食品の憲法。A method of preserving food consisting of providing an opening in a container containing internal substances, heating and sterilizing the container at a pressure higher than atmospheric pressure, and then sealing the opening under aseptic conditions.