JPH05304902A - Production of intermediate moisture boiled food by utilizing microwave heating - Google Patents

Abstract

PURPOSE:To produce the subject boiled food excellent in taste, texture and color tone and capable of automatic mass-production by boiling raw materials such as fish meat in a seasoning solution, separating the boiled materials from the seasoning solution and thereafter, seasoning and adjusting the moisture activity value under specified conditions. CONSTITUTION:After suitably seasoning raw materials such as fish meat by boiling them in a seasoning solution composed of soy source, sugar, etc., using a heating unit such as gas or steam, the above-mentioned boiled materials are separated from the seasoning solution. The separated materials are subsequently subjected to microwave heating in under the conditions of 600 to 1400W and 10 to 120sec so as to readily adjust the moisture activity value giving a criterion for improving the shelf life, thus producing the objective boiled food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention utilizes microwave heating capable of uniformly and automatically producing a high-quality product having a good color tone and a light taste by using microwave heating in combination with a low-cost heating means such as gas. Manufacturing method of boiled and matured products in the middle moisture range.

[0002]

2. Description of the Related Art Conventionally, the method of manufacturing Tsukudani, which is a type of processed marine product, uses raw materials such as fish meat, soy sauce, sugar, starch syrup,
It is put into a seasoning liquid that contains a rich mixture of chemical seasonings and boiled sufficiently with a gas heater. As mentioned above, it is heated to 103 to 120 ° C in a concentrated seasoning liquid that mainly consists of soy sauce and sugar. Therefore, most of the bacteria other than the thermostable spores are killed, the food is strongly dehydrated, and the water activity value is lowered by the seasoning liquid that has infiltrated at the same time, so that the growth of microorganisms is suppressed thereafter. Therefore, such a product can be stored for a long period of time, but a product which is simply sprinkled with a highly viscous seasoning liquid on the surface without being boiled has low storability. Therefore, in order to obtain a good product, it is necessary to pay attention to the selection, blending, and simmering process of seasonings, and in particular, there is a close relationship between the simmering process and the product quality and storability. However, it is necessary to sufficiently simmer the raw materials with the seasoning liquid. However, when it is boiled for a long time, the taste, texture, color tone, yield, etc. deteriorate. In addition, since the Tsukudani prepared by the above method has a strong flavor, it has become more and more health-conscious, and nowadays, salt reduction and sugar reduction are being highlighted. However, in terms of manufacturing, since the old-fashioned manufacturing is still mainly based on many years of experience and intuition, it has problems such as difficulty in mechanization and extremely low production efficiency.

[0003]

SUMMARY OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems of the prior art. The object of the present invention is to heat a material having a complicated shape from the surface or from the inside at substantially the same time. Is used to heat evenly in a short time without any unevenness, and microwave heating, which has the characteristic that water vaporization is large, is used.By combining this microwave heating with ordinary heating means, low cost and thin The object of the present invention is to provide a method for producing a boiled heat product in the intermediate moisture zone, which uses microwave heating to obtain high-quality taste, good storage stability, mechanized production, and high production efficiency.

[0004]

[Means for Solving the Problems] Means for producing a boiled-ripened product in an intermediate moisture zone using microwave heating according to the present invention for achieving the above-mentioned object is a raw material made of fish meat or the like, gas or steam. After being boiled with a seasoning solution composed of soy sauce, sugar, etc. by a heating means such as, and appropriately seasoned, the seasoning solution and the boiled product are separated, and the boiled product is output 600 to 1400 w,
It is characterized in that the water activity value, which is a standard for improving the preservability, is easily obtained by microwave heating under the condition of 10 to 120 seconds. Further, in the present invention, the separated seasoning liquid may be added to the microwave-heated raw material for packaging. Since the microwave heating consumes a large amount of power, it is preferable to use it with a minimum output and time from the viewpoint of cost. In consideration of these, a low-cost aging means such as gas or steam is combined. This will greatly contribute to the automation.

[0005]

EXAMPLE Next, an example of a method for producing a boiled and boiled product in an intermediate moisture zone using microwave heating according to the present invention will be described. In this example, eel white roast is used as a raw material and a predetermined eel white is used. A small piece of grilled meat is boiled by gas heating with a seasoning liquid consisting of soy sauce, sugar, mirin, etc., and then seasoned, then it is divided into boiled eel and seasoning liquid, and this boiling eel is heated by microwave heating. It shows the method of heating, the existing eel white roast is thawed and cut into 2 cm squares and 300 g of this rectangular cut is prepared, while the soy sauce 2
00 ml, sugar 100 g, mirin 100 ml, water 250
Make a seasoning liquid consisting of ml and add 3 to the above seasoning liquid.
After adding 00g of raw material and simmering it with gas for heating for 15 minutes at a temperature of 100-104 ° C with a heating means consisting of gas and seasoning it, put it in a colander and season the seasoning liquid to ripen eel and seasoning liquid (sauce). Divide into Further, the cooked eel is divided into two pieces of 150 g and placed in a microwave heater. At this time, the microwave output was 1,120 W, which was heated for a short time of 30 seconds, and 50 g of cooked eel immediately heated to prevent secondary contamination by various bacteria.
On the other hand, it is vacuum packed with 5 ml of the above seasoning liquid.

[0006]

[Table 1]

Since microwave heating has high power consumption,
From the viewpoint of cost, it is preferable to use with minimum output and time. Therefore, as a result of investigating the combination of low cost gas and steam heating, after appropriate seasoning by gas or steam ripening, it is separated into seasoning liquid and cooked eel, and only the broiled eel is microwave heated. (Output 600-1400w
-For 10 to 120 seconds), the optimum conditions were found so that the water activity values of both the seasoning liquid and the boiled product were uniform. In the case of the cooked eel products of the above Examples, the values shown in Table 1 could be obtained, that is, the eel white roast was boiled with the seasoning liquid (soy sauce, sugar, mirin) by gas heating and this was moderately cooked. After seasoning, the seasoning liquid and the cooked eel were separated and heated at a microwave output of 1,120 w for 30 seconds to obtain a boiled product with an intermediate moisture band. As a result of examining the sensuality and quality of this eel product, the color was bright and the texture was good. It was also revealed that microwave heating suppresses lipid oxidation during processing, and was highly evaluated in terms of quality. From the above, by using microwave heating, high quality products with good color tone and light taste were obtained, and it became possible to develop products with good storability.

[0008]

[Table 2]

According to Table 2, the acid value (AV) and peroxide value (PO) of the cooked eel products of the above examples and the conventional products were compared.
V), which shows the relationship between the production of general Tsukudani and the production according to the present invention as a result of analysis of the degree of oxidation of lipids. It was confirmed that the deterioration of the can be suppressed.

Next, another embodiment of the present invention will be described. In this embodiment, tuna is used as a raw material, and tuna processed into a rounded knot-shaped tuna is cut into small pieces by soy sauce and sugar. It is a method of heating the boiled fish meat by microwave heating after it has been boiled and seasoned with a seasoning liquid consisting of, mirin, ginger, etc. 2cm square of each piece, and prepare 500g of this cut, while 250ml of soy sauce, 200g of sugar, 50m of mirin
1. A seasoning liquid consisting of 150 ml of water was prepared, and 500 g of the above raw material was put into this seasoning liquid, and the mixture was boiled and boiled for 18 minutes at a temperature of 100 ° C. to 104 ° C. by a heating means consisting of gas and seasoned. Then, open in a colander and divide the seasoning liquid into boiled ripe fish meat and seasoning liquid (sauce). 25 more boiled ripe fish meat
This is divided into two parts of 0 g and placed in a microwave heater.
At this time, the microwave output is heated to 980 W for a short time of 45 seconds, and 50 g of heated fish meat is immediately vacuum-packed with 5 ml of the seasoning liquid in order to prevent secondary contamination by various bacteria.

In both of the above-mentioned embodiments, examples of using eel white roast and tuna as raw materials have been shown. However, in addition to this, grains, vegetables, etc. may be used. Show.

[0012]

As described above, the method for producing a boiled and boiled product in the intermediate moisture zone utilizing microwave heating according to the present invention uses raw materials such as fish meat and soy sauce, sugar and the like by heating means such as gas and steam. After simmering with the seasoning liquid to give an appropriate seasoning, the seasoning liquid and the boiled product are separated and the boiled product is output 600
It is characterized by easily obtaining the water activity value, which is a guideline for improving the storage stability, by heating the microwave under the condition of ~ 1400w for 10 ~ 120 seconds. It is said that even a material having such a shape emits heat from the surface or from the inside substantially at the same time, so that the material is uniformly heated in a short time, and the evaporation of water is extremely large. Low cost gas utilizing this property,
When used in combination with a heating means such as steam, a thin and high-quality product can be uniformly obtained, and it is possible to develop a product having good storage stability, and automation can be promoted in manufacturing. In addition, the taste, texture, color tone, and yield are extremely good, and since it is a light seasoning, it is a product that meets health consciousness and consumer needs. Further, since the manufacturing is not based on experience and intuition, there is a peculiar effect that mechanized production is possible and production efficiency can be greatly increased. Incidentally, by adding the separated seasoning liquid to the microwave-boiled boiled product and packaging the boiled product, the boiled product is seasoned again with the seasoning liquid containing the extract extracted from the raw material when the boiled product is boiled, and it is even better. There is a practical effect that a boiled product can be obtained. Also,
In the present invention, the microwave output is 10
If the condition is less than a second, heating will be insufficient and commercialization will be difficult, and if it is 120 seconds or more at 600w,
It takes a long time for heating, resulting in extremely poor workability and poor mass productivity. Further, under the condition of 1400w for 120 seconds or more, the boiled and boiled product scatters to cause charred destruction, which also makes commercialization difficult.

Claims (2)

[Claims] 1. A raw material composed of fish meat or the like is boiled with a seasoning liquid composed of soy sauce, sugar or the like by a heating means such as gas or steam for proper seasoning, and then the seasoning liquid and the boiled product are prepared. Separate and output the boiled product 600-1400w, 10-1
Cooked product in the intermediate moisture zone using microwave heating, characterized in that the water activity value, which is a guideline for improving shelf life, was easily obtained by microwave heating for 20 seconds. Manufacturing method. 2. The method for producing a boiled product in the intermediate moisture zone using microwave heating according to claim 1, wherein the seasoning liquid separated is added to the boiled product heated by microwaves and packaged.