JPH0775508A - Cooked food and manufacturing method thereof - Google Patents
Cooked food and manufacturing method thereofInfo
- Publication number
- JPH0775508A JPH0775508A JP5225583A JP22558393A JPH0775508A JP H0775508 A JPH0775508 A JP H0775508A JP 5225583 A JP5225583 A JP 5225583A JP 22558393 A JP22558393 A JP 22558393A JP H0775508 A JPH0775508 A JP H0775508A
- Authority
- JP
- Japan
- Prior art keywords
- vacuum
- cooking
- cooked food
- pressure treatment
- raw material
- 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.)
- Pending
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
(57)【要約】
【目的】 調理操作および調理条件の設定が簡単で、か
つ保存性の優れた調理食品およびその製造法を提供す
る。
【構成】 原料を真空調理した後、超高圧処理すること
により得られる調理食品およびその製造法。
【効果】 調理操作、条件の設定の簡単な、かつ製品管
理、製造工程の簡便化を図ることのできる新規は調理食
品を提供できる。(57) [Abstract] [Purpose] To provide a cooked food which is easy to set the cooking operation and the cooking conditions and has excellent storability, and a manufacturing method thereof. [Structure] A cooked food obtained by subjecting a raw material to vacuum cooking and then subjecting it to ultrahigh pressure, and a method for producing the same. [Effect] It is possible to provide a new cooked food, which can be easily cooked and the conditions can be set, and which can simplify product management and manufacturing processes.
Description
【０００１】[0001]
【産業上の利用分野】本発明は、調理食品およびその製
造法、さらに詳しくは、真空調理と超高圧処理とを組み
合わせて得られる、加熱による品質の劣化を最小にした
調理食品およびその製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked food and a method for producing the same, and more specifically, a cooked food obtained by combining vacuum cooking and ultra-high pressure treatment with a minimum deterioration in quality due to heating and a method for producing the same. Regarding
【０００２】[0002]
【従来の技術】従来より、調理食品の製造には種々の方
法が採用されており、例えば、調味した食肉の調理食品
を製造するには、ローストした食肉を、要すれば、糸で
結わえて調味液または煮汁中で煮込む方法、さらに、タ
レをつけてオーブン中で焼く方法が一般的に採用されて
いる。しかし、これを大規模に工業的に行う場合、大量
の調味液、タレの製造のみならず、煮込み、オーブン処
理、包装、輸送の工程が煩雑であり、加工中における材
料の目減りも多く、調味液の食品材料への浸透も不均一
であるなどのため、工業的製造に適した方法の開発が望
まれている。2. Description of the Related Art Conventionally, various methods have been adopted for producing cooked foods. For example, in order to produce cooked foods of seasoned meat, roasted meat is tied with a thread if necessary. The method of simmering in seasoning liquid or broth, and the method of adding sauce and baking in the oven are generally adopted. However, when this is carried out on a large scale industrially, not only the production of a large amount of seasoning liquid and sauce, but also the steps of simmering, oven treatment, packaging, and transportation are complicated, and there is a lot of loss of material during processing, so seasoning Since the permeation of the liquid into the food material is uneven, it is desired to develop a method suitable for industrial production.
【０００３】近年、調理食品の工業的製造に採用できる
方法として、真空調理法が提唱されている［例えば、
「調理科学」、Ｖｏｌ．２２，Ｎｏ．３，ｐｐ１９０−
１９５（１９８９）；「食品と開発」、Ｖｏｌ．２５，
Ｎｏ．２，ｐｐ２−１２およびＶｏｌ．２５，Ｎｏ．１
０，ｐｐ１２−１５；ジャパンフードサイエンス、１９
９０−１０、４９−５３頁、特開平４−２６２７３４
号］。例えば、真空調理法は、固体状食品材料および調
味料を真空包装し、３０〜１００℃で低温加熱すること
による調理法である。しかし、この方法で処理された食
品は、滅菌が不十分で保存性に問題がある。In recent years, a vacuum cooking method has been proposed as a method that can be adopted for industrial production of cooked foods [eg,
"Cooking Science", Vol. 22, No. 3, pp190-
195 (1989); "Food and Development", Vol. 25,
No. 2, pp2-12 and Vol. 25, No. 1
0, pp12-15; Japan Food Science, 19
90-10, pages 49-53, JP-A-4-262734.
issue]. For example, the vacuum cooking method is a cooking method in which a solid food material and a seasoning are vacuum-packaged and heated at a low temperature of 30 to 100 ° C. However, the food processed by this method is sterilized insufficiently and has a problem of preservability.
【０００４】一方、食品の保存性から、従来より種々の
加熱殺菌法が知られており、調理食品の殺菌には主とし
てレトルト殺菌が採用される。しかし、高温で比較的時
間を要するため、加熱によるムレ臭、香り成分の分解等
品質劣化が激しく、また、テクスチャーの面でもコント
ロールが難しいという問題がある。さらに、近年、加熱
による品質の劣化を防ぐ食品の保存法として、超高圧処
理が提唱されている（例えば、特開平２−１８６９６６
号、特開平３−３０６２７号）。超高圧処理法は、数千
気圧もの高圧が生体やその成分に及ぼす作用に基づいて
殺菌等を行うものであるが、一般に調理加工には不適で
ある。On the other hand, various heat sterilization methods have been conventionally known from the viewpoint of the storability of foods, and retort sterilization is mainly used for sterilization of cooked foods. However, since it takes a relatively long time at a high temperature, there is a problem that quality deterioration such as stuffy smell and decomposition of scent component due to heating is severe, and it is difficult to control in terms of texture. Furthermore, in recent years, ultra-high pressure treatment has been proposed as a method for preserving foods that prevents deterioration of quality due to heating (for example, JP-A-2-186966).
No. 3,30,627). The ultra-high pressure treatment method is a method for sterilization based on the action of a high pressure of several thousand atmospheric pressure on a living body and its components, but is generally unsuitable for cooking and processing.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、調理操作お
よび調理条件の設定が簡単で、製品の品質管理が容易で
あり、かつ、加熱による品質劣化を最小にし、保存性の
高い調理食品を提供することを目的とする。DISCLOSURE OF THE INVENTION The present invention provides a cooked food which has a simple cooking operation and setting of cooking conditions, easy product quality control, and which minimizes quality deterioration due to heating and has a high shelf life. The purpose is to provide.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、上記目的
を達成すべく、鋭意研究を行った結果、意外にも、真空
調理および超高圧処理を組み合わせたところ、上記目的
が極めて有効に達成されることを見い出し、本発明を完
成するに至った。真空調理および超高圧処理を組み合わ
せることを示唆する先行文献は見当たらない。Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have surprisingly found that the combination of vacuum cooking and ultra-high pressure treatment makes the above object extremely effective. After finding what has been achieved, the present invention has been completed. No prior literature is found suggesting a combination of vacuum cooking and ultra high pressure treatment.
【０００７】すなわち、本発明は、原料を真空調理後、
超高圧処理に、または超高圧処理後、真空調理に付して
得られる調理食品を提供するものである。また、本発明
は、原料を真空調理後、超高圧処理に付す、または超高
圧処理後、真空調理に付すことを特徴とする調理食品の
製造法も提供する。以下、本発明を詳細に説明する。That is, according to the present invention, after the raw materials are vacuum-cooked,
The present invention provides a cooked food obtained by subjecting to ultrahigh pressure treatment or vacuum treatment followed by vacuum cooking. The present invention also provides a method for producing a cooked food, characterized in that a raw material is subjected to vacuum cooking and then subjected to ultra-high pressure treatment, or after ultra-high pressure treatment and then to vacuum cooking. Hereinafter, the present invention will be described in detail.
【０００８】本発明の調理食品の原料としては、特に限
定するものではなく、通常、調理食品として製品化でき
る食品原料もしくはその配合物でありれば、いずれのも
のでもよい。例えば、食肉（畜肉、家禽肉、魚介肉）、
野菜類、これらを各種の調味料、香辛料等で調味したも
の、総菜類等が挙げられる。特に、本発明によれば、調
味料や香辛料が内部までよく浸透した食品が得られるの
で、調味食肉、調味野菜、各種総菜類、例えば、調味牛
肉としてはハッシュドビーフ、ビーフシチュー、ボルシ
チ、ストロガノフ、タンシチュー、ポトフ、テールスー
プ、ロールキャベツ、すき焼き、牛舌煮込み、牛もつ煮
込み、調味豚肉としてはポークチャップ、ポークカレ
ー、クリーム煮、チャーシュー、角煮、煮豚、豚汁、調
味鶏肉としてはトマトソース煮、クリーム煮、チリソー
ス煮、ローストチキン、チキンカレー、中華スープ、水
炊き、もつ煮、調味魚介としては魚介のリゾット、コン
ソメスープ、クラムチャウダー、クリーム煮、ブイヤベ
ース、シーフードカレー、煮魚、いかの煮つけ、つみれ
汁、深川どんぶり、調味野菜としては野菜のクリーム
煮、スイートポテト、パンプキンスープ、かぶら蒸し、
炊き合わせ、しぐれ煮、煮ころがし、きんとん、煮びた
し、土びん蒸し、各種総菜類としてはボルシチ、各種カ
レー、ポトフ、八宝菜、酢豚、ニラレバ、茶碗蒸し等の
原料配合物が好適である。The raw material of the cooked food of the present invention is not particularly limited, and may be any raw material which can be commercialized as a cooked food or a mixture thereof. For example, meat (livestock, poultry, seafood),
Examples include vegetables, those seasoned with various seasonings and spices, and side dishes. In particular, according to the present invention, it is possible to obtain foods in which seasonings and spices are well penetrated to the inside. Therefore, seasoned meat, seasoned vegetables, various side dishes, for example, as seasoned beef, hashed beef, beef stew, borscht, stroganoff, Tan stew, pot-au-feu, tail soup, roll cabbage, sukiyaki, stewed beef tongue, stewed beef topping, pork chap as seasoned pork, pork curry, cream stew, pork chow, stewed pork, pork juice, tomato sauce stewed as seasoned chicken , Cream boiled, chili sauce, roast chicken, chicken curry, Chinese soup, water boiled, simmered, seafood risotto as seasoned seafood, consommé soup, clam chowder, cream boiled, bouillabaisse, seafood curry, boiled fish, squid boiled, Tsumire soup, Fukagawa donburi, and chestnuts for seasoning Beam boiled, sweet potato, pumpkin soups, steamed turnip,
It is suitable to mix raw materials such as cooked, sigured, simmered, kinton, boiled, steamed in earthen pots, and as various side dishes, borscht, various curries, potato curry, porridge, vinegared pork, leek, steamed egg custard, etc.
【０００９】本発明における真空調理処理は、一般に、
原料もしくはその配合物を、常法に従って真空包装用包
装材で真空包装し、これを、適宜の加熱処理に付す。加
熱条件は特に限定するものではなく、目的とする調理食
品の用途、所望の品質等に応じて適宜選択できる。通
常、３０〜１００℃、好ましくは５０〜９５℃の温湯中
で加熱するのが好ましい。用いる真空包装用包材は、加
熱調理可能で、ガスバリヤー性が良く、超高圧処理に耐
え得るものであれば、いずれでもよく、例えば、ポリ塩
化ビニリデンコートナイロン（ＫＯＮ）／エチレン・酢
酸ビニル共重合体ケン化物（ＥＶＡＬ）、配向ナイロン
（ＯＮ）／ＥＶＡＬ／直鎖状低密度ポリエチレン（ＬＬ
ＤＰＥ）、ポリエステル（ＰＥＴ）／ＯＮ／ＬＬＤＰ
Ｅ、ＰＥＴ／アルミ箔（Ａｌ）／未延伸ポリプロピレン
（ＣＰＰ）、ＯＮ／Ａｌ／ＬＬＤＰＥ等が挙げられる。
かかる真空包装用包装材は、そのまま本発明の調理食品
の包装材となるもので、その用途に応じて、素材、形状
等と適宜選択する。The vacuum cooking process of the present invention generally comprises
The raw material or a mixture thereof is vacuum-packed with a packaging material for vacuum packaging according to a conventional method, and this is subjected to an appropriate heat treatment. The heating conditions are not particularly limited and can be appropriately selected depending on the intended use of the cooked food, desired quality and the like. Usually, it is preferable to heat in hot water at 30 to 100 ° C, preferably 50 to 95 ° C. The vacuum packaging material used may be any material as long as it can be cooked by heat, has good gas barrier properties, and can withstand ultra-high pressure treatment. For example, polyvinylidene chloride coated nylon (KON) / ethylene / vinyl acetate Saponified polymer (EVAL), oriented nylon (ON) / EVAL / linear low density polyethylene (LL)
DPE), polyester (PET) / ON / LLDP
E, PET / aluminum foil (Al) / unstretched polypropylene (CPP), ON / Al / LLDPE, etc. are mentioned.
Such a packaging material for vacuum packaging serves as the packaging material for the cooked food of the present invention as it is, and the material, shape and the like are appropriately selected according to the application.
【００１０】本発明においては、上記のごとく、真空包
装して調理した食品を包装したまま、さらに、食品中の
微生物、酵素が死滅、失活する条件下、通常、処理圧２
０００ｋg／cm2以上、処理温度０℃〜９０℃、好ましく
は、処理圧３０００〜６０００ｋg／cm2、処理温度５０
〜９５℃にて常法に従い、超高圧処理に付す。処理圧保
持時間は特に限定するものではない。In the present invention, as described above, the food which is vacuum-packaged and cooked is kept packed, and further, under the condition that the microorganisms and enzymes in the food are killed and inactivated, the treatment pressure is usually 2
000 kg / cm 2 or more, processing temperature 0 ° C. to 90 ° C., preferably processing pressure 3000 to 6000 kg / cm 2 , processing temperature 50
It is subjected to ultrahigh pressure treatment at a temperature of up to 95 ° C according to a conventional method. The processing pressure holding time is not particularly limited.
【００１１】本発明によれば、真空包装した食品原料を
真空調理に付すことにより畜肉の調味、ならびにテクス
チャーを好みの状態にすることができ、同時に、この包
装のまま超高圧処理に付し、滅菌することができる。し
たがって、真空包装の後、調理、滅菌、保存、輸送と一
連の操作が包装したままでできるため、品質、保存性を
従来のものより向上させることが可能であるばかりでな
く、作業性が非常に良く、工場での大量生産を可能にす
るという、大きな利点を有する。According to the present invention, it is possible to bring the taste and texture of livestock meat into a desired state by subjecting the vacuum-packaged food material to vacuum cooking, and at the same time, subject this package to ultra-high pressure treatment, It can be sterilized. Therefore, after vacuum packaging, a series of operations such as cooking, sterilization, storage, and transportation can be performed in the package as it is, so that not only the quality and storability can be improved from the conventional one, but also the workability is extremely high. It has a great advantage that it can be mass-produced in a factory.
【００１２】[0012]
【実施例】以下、実施例を挙げて、本発明をさらに具体
的に説明するが、本発明はこれらの実施例に限定される
ものではない。 実施例１ チャーシュー これらを、鍋で煮込んだ後、固形分を濾過して除いて、
調味液を調製した。この調味液３００mlと、豚もも肉の
かたまり１ｋg（径約１０ｃｍ）を真空調理用包材（Ｏ
Ｎ／ＥＶＡＬ／ＬＬＤＰＥ）に充填、真空包装した。こ
れを７０℃、３時間湯浴中に保持後、実験用超高圧処理
装置（（株）神戸製鋼所製）を用いて、温度７０℃、圧
力４０００ｋg／cm2、保持時間１０分間の条件にて超高
圧処理した。（本豚もも肉は、７０℃湯浴保持において
肉中心温度は約４０分で６３℃に達し、約６０分で７０
℃に達した。）調味液は、肉の中心まで浸透し、テクス
チャーも良好であった。また、１０℃で１ケ月間保存後
官能検査においても品質的に変化もなく、生菌数は、超
高圧処理直後と同様３００個／g以下であった。The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. Example 1 Char siu After boiling these in a pan, remove the solids by filtration,
A seasoning liquid was prepared. 300 ml of this seasoning liquid and 1 kg of pork thigh chunks (diameter of about 10 cm) are packed in a vacuum cooking packaging (O.
N / EVAL / LLDPE) and vacuum packed. After holding this in a hot water bath at 70 ° C. for 3 hours, using an experimental ultra-high pressure treatment device (manufactured by Kobe Steel, Ltd.), the temperature was 70 ° C., the pressure was 4000 kg / cm 2 , and the holding time was 10 minutes. Ultra high pressure treatment. (The pork leg meat reaches a center temperature of 63 ° C in about 40 minutes and 70% in about 60 minutes when kept in a 70 ° C water bath.
Reached ℃. ) The seasoning liquid penetrated to the center of the meat and had a good texture. The organoleptic test after storage at 10 ° C. for 1 month showed no change in quality, and the viable cell count was 300 cells / g or less, just after the ultrahigh pressure treatment.
【００１３】実施例２ ビーフ・カレー味（煮込み） これらを混合して調味液を調製した後、これと２００mm
にカットした牛もも肉１ｋgを真空調理用包材（ＯＮ／
ＥＶＡＬ／ＬＬＤＰＥ）に充填、真空包装した。これ
を、７０℃、１０時間湯浴中に保持後、実験用超高圧処
理装置（（株）神戸製鋼所製）を用いて、温度７０℃、
圧力４０００ｋg／cm2、保持時間１０分間の条件にて超
高圧処理した。調味液は、肉の中心まで浸透し、テクス
チャー、調味液の調理感も良好であった。また、１０℃
で１カ月間保存後官能検査においても品質的に変化もな
く、生菌数は、超高圧処理直後と同様３００個／g以下
であった。Example 2 Beef curry taste (simmered) After mixing these to prepare the seasoning liquid, this and 200 mm
1 kg of beef thigh meat cut into pieces is packed for vacuum cooking (ON /
EVAL / LLDPE) and vacuum packed. After holding this in a hot water bath at 70 ° C. for 10 hours, a temperature of 70 ° C. was set using an experimental ultra-high pressure processing apparatus (manufactured by Kobe Steel, Ltd.).
Ultra high pressure treatment was carried out under the conditions of a pressure of 4000 kg / cm 2 and a holding time of 10 minutes. The seasoning liquid penetrated to the center of the meat, and the texture and the feeling of cooking of the seasoning liquid were good. Also, 10 ℃
In the sensory test after storage for 1 month, there was no change in quality, and the viable cell count was 300 cells / g or less as in the case immediately after the ultrahigh pressure treatment.
【００１４】実施例３ 酢豚 ロースト風味調味料 これらを混合し調味液を調製した。豚肩ロース１ｋgを
２０mm角に切った後、片栗粉をまぶし１８０℃のサラダ
油で２０秒揚げ、焦げ目を付けた。これを調味液と共に
真空調理用包材（ＯＮ／ＥＶＡＬ／ＬＬＤＰＥ）に充
填、真空包装した。これを、８０℃、３時間湯浴中に保
持後、実験用超高圧処理装置（（株）神戸製鋼所製）を
用いて、温度７０℃、圧力４０００ｋg／cm2、保持時間
１０分間の条件にて超高圧処理した。調味液は、肉、野
菜の中心まで浸透し、テクスチャーも良好であった。ま
た、１０℃で１カ月間保存後官能検査においても品質的
に変化もなく、生菌数は、超高圧処理直後と同様３００
個／g以下であった。Example 3 Sweet and sour pork roasted flavor seasoning These were mixed and the seasoning liquid was prepared. 1 kg of pork shoulder loin was cut into 20 mm squares, sprinkled with potato starch and fried in salad oil at 180 ° C. for 20 seconds, and browned. This was packed in a packaging material for vacuum cooking (ON / EVAL / LLDPE) together with the seasoning liquid, and vacuum packed. After holding this in a hot water bath at 80 ° C. for 3 hours, a condition of temperature 70 ° C., pressure 4000 kg / cm 2 and holding time 10 minutes was set using an experimental ultra-high pressure processing apparatus (manufactured by Kobe Steel, Ltd.). Ultra high pressure treatment. The seasoning liquid penetrated to the center of meat and vegetables and had a good texture. In addition, there was no quality change in the sensory test after storage at 10 ° C for 1 month.
It was less than the number / g.
【００１５】実施例４ 味付けメンマ これらを、鍋で煮込んだ後、固形分を濾過して除いて、
調味液を調製した。この調味液２５０ｍｌと乾燥メンマ
を水戻ししたもの（約７×４０ｍｍ巾カット）５００g
を真空調理用包材（ＯＮ／ＥＶＡＬ／ＬＬＤＰＥ）に充
填、真空包装した。これを７０℃、５時間湯浴中に保持
後、実験用超高圧処理装置（（株）神戸製鋼所製）を用
いて、温度７０℃、圧力４０００ｋg／cm2、保持時間１
０分間の条件にて超高圧処理した。調味液は、メンマの
中心まで浸透し、テクスチャーも良好であった。また、
１０℃で１カ月間保存後官能検査においても品質的に変
化もなく、生菌数は、超高圧処理直後と同様３００個／
g以下であった。Example 4 Seasoned Menma After boiling these in a pan, remove the solids by filtration,
A seasoning liquid was prepared. 250 g of this seasoning liquid and dried menma rehydrated (about 7 x 40 mm width cut) 500 g
Was filled in a packaging material for vacuum cooking (ON / EVAL / LLDPE) and vacuum-packed. After keeping this in a hot water bath at 70 ° C. for 5 hours, using an experimental ultrahigh pressure treatment apparatus (Kobe Steel Co., Ltd.), temperature 70 ° C., pressure 4000 kg / cm 2 , holding time 1
Ultra high pressure treatment was performed under the condition of 0 minutes. The seasoning liquid penetrated to the center of Menma and had a good texture. Also,
After 1 month storage at 10 ° C, there was no quality change in the sensory test, and the viable cell count was 300 /
It was less than g.
【００１６】実施例５ かれい煮付け これらを、鍋で煮込み調味液を調製した。この調味液５
０mlと切りかれい１枚（約２００g）を真空調理用包材
（ＯＮ／ＥＶＡＬ／ＬＬＤＰＥ）に充填、真空包装し
た。これを８５℃、２時間湯浴中に保持後、実験用超高
圧処理装置（（株）神戸製鋼所製）を用いて、温度７０
℃、圧力４０００ｋg／cm2、保持時間１０分間の条件に
て超高圧処理した。調味液は、身の中心まで浸透し、テ
クスチャーも良好であった。また、１０℃で１カ月間保
存後官能検査においても品質的に変化もなく、生菌数
は、超高圧処理直後と同様３００個／g以下であった。Example 5 Boiled karei These were boiled in a pan to prepare a seasoning liquid. This seasoning liquid 5
0 ml and one piece (about 200 g) of cut pieces were filled in a vacuum cooking packaging material (ON / EVAL / LLDPE) and vacuum packed. After keeping this in a hot water bath at 85 ° C. for 2 hours, the temperature was adjusted to 70 by using an experimental ultra-high pressure processing apparatus (manufactured by Kobe Steel, Ltd.).
Ultra high pressure treatment was carried out under the conditions of ℃, pressure of 4000 kg / cm 2 and holding time of 10 minutes. The seasoning liquid penetrated to the center of the body and had a good texture. The organoleptic test after storage at 10 ° C. for 1 month showed no change in quality, and the viable cell count was 300 cells / g or less as in the case immediately after the ultrahigh pressure treatment.
【００１７】[0017]
【発明の効果】本発明は、真空調理法を用いるため、食
品材料の種類とその部位を選ぶことがなく、種々の調味
料と組み合わせて調味付けができ、テクスチャーも真空
調理条件により、変化させることができるため、多様な
製品を提供することができる。また、真空調理法の特徴
として、調味液が食品の内部まで均一にしみ込んだ風味
の良い製品を提供することができる。さらに、本発明
は、真空調理法と超高圧処理法を組み合わせることで、
保存性の向上した製品を提供することができる。また、
真空包装後、包装したままで、調理、殺菌、保存、輸送
ができるため、製品の品質管理と製造工程の簡便化を図
ることができる。Industrial Applicability According to the present invention, since the vacuum cooking method is used, seasoning can be performed in combination with various seasonings without selecting the type of food material and its site, and the texture can be changed depending on the vacuum cooking conditions. Therefore, various products can be provided. In addition, as a feature of the vacuum cooking method, it is possible to provide a product with a good flavor in which the seasoning liquid is evenly soaked into the food. Furthermore, the present invention combines the vacuum cooking method and the ultrahigh pressure processing method,
A product with improved storability can be provided. Also,
After vacuum packaging, the product can be cooked, sterilized, stored, and transported as it is, so that product quality control and manufacturing process can be simplified.
Claims (7)
は超高圧処理後、真空調理に付して得られる調理食品。1. A cooked food obtained by subjecting a raw material to an ultrahigh pressure treatment after vacuum cooking, or to an ultrahigh pressure treatment and then vacuum cooking.
の調理食品。2. The cooked food according to claim 1, wherein the raw material is seasoned meat.
載の調理食品。3. The cooked food according to claim 1, wherein the raw material is seasoned vegetables.
食品。4. The cooked food according to claim 1, wherein the raw material is edible vegetables.
は超高圧処理後、真空調理に付すことを特徴とする調理
食品の製造法。5. A method for producing a cooked food, which comprises subjecting a raw material to an ultrahigh pressure treatment after vacuum cooking, or to an ultrahigh pressure treatment and then vacuum cooking.
の湯水中で真空調理する請求項５記載の製造法。6. After vacuum packing the raw material, 30 to 100 ° C.
The manufacturing method according to claim 5, wherein the cooking is performed in vacuum in hot water.
2以上、温度０〜９０℃の条件下で行う請求項５記載の
製造法。7. Ultra high pressure treatment, pressure 2000 kg / cm
The method according to claim 5, which is carried out under the conditions of 2 or more and a temperature of 0 to 90 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5225583A JPH0775508A (en) | 1993-09-10 | 1993-09-10 | Cooked food and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5225583A JPH0775508A (en) | 1993-09-10 | 1993-09-10 | Cooked food and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0775508A true JPH0775508A (en) | 1995-03-20 |
Family
ID=16831591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5225583A Pending JPH0775508A (en) | 1993-09-10 | 1993-09-10 | Cooked food and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0775508A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100378782B1 (en) * | 2000-06-23 | 2003-04-07 | 한국식품개발연구원 | Process for Preparing Seasoned Meat Product |
| JP2007129948A (en) * | 2005-11-10 | 2007-05-31 | Itoham Foods Inc | Meat processing method |
| CN106307151A (en) * | 2016-08-19 | 2017-01-11 | 中国农业大学 | Method of accelerating curing of meat material by using combined ultrahigh pressure and proteinase process |
| JP2018506281A (en) * | 2015-02-12 | 2018-03-08 | ミックバック・エービーＭｉｃＶａｃ ＡＢ | Cooking and sterilization methods |
| JP2018530338A (en) * | 2015-10-14 | 2018-10-18 | タイ ユニオン グループ パブリック カンパニー リミテッド | Combined high pressure and high temperature treatment (HPTP) process for producing organized meat products and improved meat products obtained from the process |
| JP2020146057A (en) * | 2015-10-14 | 2020-09-17 | タイ ユニオン グループ パブリック カンパニー リミテッド | A combination method of high pressure and high temperature treatment (HPTP) for producing organized meat products and improved meat products obtained from the methods. |
| JP2021153577A (en) * | 2020-03-06 | 2021-10-07 | 中国農業大学China Agricultural University | Non-heat processing method of fresh food swallow's nest and fresh food swallow's nest |
-
1993
- 1993-09-10 JP JP5225583A patent/JPH0775508A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100378782B1 (en) * | 2000-06-23 | 2003-04-07 | 한국식품개발연구원 | Process for Preparing Seasoned Meat Product |
| JP2007129948A (en) * | 2005-11-10 | 2007-05-31 | Itoham Foods Inc | Meat processing method |
| JP2018506281A (en) * | 2015-02-12 | 2018-03-08 | ミックバック・エービーＭｉｃＶａｃ ＡＢ | Cooking and sterilization methods |
| JP2018530338A (en) * | 2015-10-14 | 2018-10-18 | タイ ユニオン グループ パブリック カンパニー リミテッド | Combined high pressure and high temperature treatment (HPTP) process for producing organized meat products and improved meat products obtained from the process |
| JP2020146057A (en) * | 2015-10-14 | 2020-09-17 | タイ ユニオン グループ パブリック カンパニー リミテッド | A combination method of high pressure and high temperature treatment (HPTP) for producing organized meat products and improved meat products obtained from the methods. |
| AU2015411555B2 (en) * | 2015-10-14 | 2021-05-06 | Thai Union Group Public Company Limited | The combinatorial methods of high pressure and temperature process (HPTP) for producing texturized meat products and the improved meat products obtained from the methods thereof |
| US12414581B2 (en) | 2015-10-14 | 2025-09-16 | Thai Union Group Public Company Limited | Combinatorial methods of high pressure and temperature process (HPTP) for producing texturized meat products and the improved meat products obtained from the methods thereof |
| CN106307151A (en) * | 2016-08-19 | 2017-01-11 | 中国农业大学 | Method of accelerating curing of meat material by using combined ultrahigh pressure and proteinase process |
| CN106307151B (en) * | 2016-08-19 | 2020-05-12 | 中国农业大学 | A method for accelerating the marinating of meat products by utilizing ultra-high pressure combined with protease method |
| JP2021153577A (en) * | 2020-03-06 | 2021-10-07 | 中国農業大学China Agricultural University | Non-heat processing method of fresh food swallow's nest and fresh food swallow's nest |
| JP2022084806A (en) * | 2020-06-11 | 2022-06-07 | タイ ユニオン グループ パブリック カンパニー リミテッド | A combination method of high pressure and high temperature treatment (HPTP) for producing organized meat products and improved meat products obtained from the methods. |
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