JPH0249568A - Sterilization method for processed grains - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for sterilizing processed grains, which can efficiently sterilize processed grains without altering their quality.

(Prior Art) Conventionally, a method called a retort method has been adopted as a food sterilization method.

In this method, a bag containing food and being sealed is placed in a retort oven and heated to a temperature of 120 to 130
Heat sterilization is performed at a high temperature of °C for about 15 to 20 minutes.

(Problems to be Solved by the Invention) However, when processed grains such as spaghetti and macaroni are subjected to retort heat sterilization, there is a problem that the surface of the processed grains turns brown, spoiling the appearance and reducing the food value.

In order to avoid this browning phenomenon, a relatively low temperature (100
A method of sterilizing by heating below ℃ (for example, 90 degrees) is also considered, but if you try to achieve the same sterilization state as retort heat sterilization, the sterilization process will take a long time (for example, 40 to 50 degrees).
There is a problem that the production efficiency is low.

The basic purpose of this invention is to solve the above-mentioned problems, and to provide a method for sterilizing processed grains that can prevent browning of processed grains and efficiently sterilize them by heat.

(Means for Solving the Problems) In order to solve the above problems, the method for sterilizing processed grains of the present invention includes: terminating the boiling of processed grains in a state where the moisture content of the processed grains is less than a desired content; This processed grain is stored in a packaging container, and the packaging container is further filled with water equivalent to the amount of water lacking, the packaging container is sealed, and the packaging container is heated to cause the processed grain to absorb the water. It is characterized by sterilization.

Examples of processed grains to be heat sterilized include spaghetti, macaroni, pasta, udon, soba, and cooked rice.

The desired content of the processed grain is the moisture content of the processed grain after the boiling process is completed.

The insufficient amount of water when the boiling process ends before this amount of water is reached is determined by taking into account the amount of water to be added later and the heating time. For example, the insufficient water content is about 10 to 20% by weight.

This processed grain is stored in a packaging container after finishing the boiling process, or is boiled while being stored in the packaging container. After the boiling process is completed, it is desirable to wash the processed grains by washing with water or the like.

The above-mentioned packaging container may be a tray-shaped container as well as a bag.

This packaging container is filled with water corresponding to the amount of water lacking. This water may be simple water, but it may also be flavored or added with vitamins and minerals.

The packaging container is then sealed by closing the opening. The sealing means can be selected as appropriate, and for example, the packaging container is sealed by thermally welding the opening at one end of the bag or by pasting a film on the opening of the tray container.

The sealed packaging container is desirably sterilized at a high temperature of 100° C. or higher (for example, 120 to 130° C.) so that the sterilization process can be carried out quickly until the moisture inside is absorbed by the processed grain. Therefore, the amount of water in the packaging container is
The amount should be large enough to provide sufficient time for sterilization.

Note that during heating, the pressure inside the packaging container increases due to evaporation of water within the packaging container, so it is desirable to heat the product in a pressure oven such as a retort oven that can control the pressure difference between the inside and outside of the container.

(Function) That is, according to this invention, processed grains that have been processed in a state where the moisture content is insufficient are stored in a sealed state together with moisture in a packaging container. By heating the packaging container, the temperature inside the packaging container rises and the container is sterilized. In this state, the processed grain absorbs the water, and some of it evaporates, filling the airtight container with steam. This steam is also gradually absorbed into the processed grains, and heating ends when the water absorption is complete.

The processed grain has reached the desired moisture content, has been properly boiled, and has been successfully heat sterilized.

Note that even when the obtained processed grains were heated at high temperatures (about 120 to 130°C), no browning phenomenon occurred on the surface.

This is thought to be caused by the browning phenomenon coming into contact with high-temperature air, but in the present invention, part of the water evaporates during heating, creating a saturated state inside the container, which then comes into contact with the surface of the processed grain. It is thought that the above phenomenon can be prevented by doing so.

(Example 1) An embodiment of the present invention will be described below.

Boil spaghetti of 1.7 diameter for 5 minutes to bring the moisture content to 56% by weight.

Incidentally, over time, the spaghetti will acquire appropriate elasticity and can be bent and stored in a container such as a deep dish. Therefore, even long spaghetti can be stored in a small container and used for subsequent processing.

This spaghetti is washed with water to remove starch etc. eluted from the surface of the spaghetti, and then stored in a tray container. The desired water content of this spaghetti is 66% by weight, and 10% by weight of water, which is the difference from the water content of the spaghetti that has been subjected to the boiling process, is placed in a tray container as a water deficit. Note that this water may be cold water, but it may also be heated water.

The upper surface of the tray container is open, and a heat-resistant film is attached to this opening to seal the tray container.

A desired number of sealed tray containers are placed in a retort kiln, and the kiln is filled with hot water at 120° C. under pressure. Sterilization is performed by heating at this high temperature for about 15 minutes.

In the tray container taken out from the retort oven, the water in the container was absorbed by the spaghetti, and the water content of the spaghetti was 66% by weight.

This spaghetti was well sterilized and had excellent storage stability. Moreover, no browning phenomenon was observed on the surface of the spaghetti, and the commercial value was not reduced.

(Example 2) Next, other embodiments will be described below.

Boil macaroni for 10 minutes for 5 minutes until the water content is 51% by weight. This macaroni is washed with water and then stored in a deep-bottomed cup-shaped container in the same manner as in the previous example. Furthermore, as in the above example, water (13
% by weight) and cover the top of the container with a film or the like to seal it.

This container was heated in a retort oven at 120°C for 15 minutes,
After the macaroni absorbs the water in the air, the heating is finished. The obtained macaroni had no browning phenomenon and was well sterilized as in the above example.

(Effects of the Invention) As explained above, according to the present invention, the boiling process of the processed grain is finished when the moisture content of the processed grain is less than the desired content, and the processed grain is stored in a packaging container. Then, water equivalent to the amount of water lacking is poured into the packaging container, the packaging container is sealed, and the packaging container is heated to absorb the moisture into the processed grains while sterilizing them. It has the effect that it is possible to complete the sterilization process, and it also enables heating at high temperatures without causing any browning phenomenon, allowing for efficient sterilization treatment.

Claims (1)

[Scope of Claims] 1. The boiling process of the processed grain is finished in a state where the moisture content of the processed grain is less than the desired content, the processed grain is stored in a packaging container, and the water content is further removed from the water content in the packaging container. Processed grain sterilization method 2, characterized in that a packaging container is sealed with moisture equivalent to the amount of water added, and the packaging container is heated to allow the moisture to be absorbed into the processed grains while sterilizing the processed grains.Heating the packaging container The method for sterilizing processed grains according to claim 1, characterized in that the sterilization treatment is carried out in a retort kiln.