JPH0811054B2 - Method for producing sterilized solid-liquid mixed food - Google Patents

Description

Description: <Industrial field of application> The present invention relates to a method for producing a sterilized solid-liquid mixed food product in which a solid material and a liquid material are well compatible with each other.

<Conventional technology> As a conventional technology for producing a sterilized solid-liquid mixed food, a solid material is heat-sterilized with a liquid such as water or oil, and then the above liquid is removed to sterilize the solid material. There has been a method in which a raw material is obtained and the solid raw material is mixed with a liquid raw material which has been subjected to heat sterilization treatment in advance. (For example, British Patent No. 1575070, JP-A-51-82744, etc.) <Problems to be solved by the invention> However, when a sterilized solid-liquid mixed food is produced by the above-mentioned method, a solid raw material is used. However, there is a problem that the two do not mix well in flavor when mixed with the liquid raw material. That is, in the above method, when the solid raw material is heat-sterilized, the solid raw material is heat-sterilized together with a liquid such as water or oil, so that the liquid permeates into each solid during the heat sterilization. At the same time, the extract in the solid is also eluted in the liquid. Then, the solid material remaining after removing the liquid is mixed with the liquid raw material which has been subjected to the heat sterilization treatment in advance. Therefore, the liquid raw material and the solid raw material in the final product are separately heat-sterilized under the respective sterilization conditions, and these mixtures are not heat-treated together in the same container. As a result, although the heat deterioration of the liquid raw material can be prevented, since the solid material raw material and the liquid raw material extract do not penetrate each other, the flavor familiarity between them (hereinafter simply referred to as "familiarization") becomes poor. Will end up.

<Means for Solving Problems> As a result of intensive research for solving the above problems, the present inventors have conducted a liquid raw material in which a liquid to be heat-sterilized together with a solid substance is mixed in the final stage. It was found that the use of the same or similar material improves the compatibility between the solid material and the liquid material when they are mixed.

Further, when the solid raw material and the liquid raw material are mixed and sterilized, the solid raw material must be sufficiently sterilized. Therefore, the liquid raw material receives an excessive heat history. Therefore, by performing the mixed sterilization process in a batch system, it is possible to reduce the amount of the liquid raw material used compared to the continuous system. We obtained the finding that the ratio of the generated liquid raw material is small.

The gist of the present invention completed based on the above findings,
What was sterilized only liquid raw material, on the other hand, a mixture of a liquid raw material and a solid raw material which is the same as or similar to the above liquid raw material and which has been sterilized by a batch method is characterized in that they are mixed under aseptic conditions. It is a method for producing a sterilized solid-liquid mixed food.

 Hereinafter, the present invention will be described in detail.

The sterilized solid-liquid mixed food finally obtained by the present invention is a soup or sauce containing a solid substance, and specific examples thereof include minestrone, chowder, stew, curry, miso soup and pork soup.

Further, as the solid matter, for example, meat such as beef, pork, carrots, potatoes, celery, peppers, onions, sliced vegetables such as mushrooms, die-shaped, or corn, green peas, etc. In particular, those that have not been subjected to processing are listed.

In the present invention, first, only liquid raw materials such as soups or sauces are heat-sterilized.

The heat sterilization may be performed so that the liquid raw material is not subjected to an excessive heat history and is sufficiently sterilized. Specifically, depending on the nature of the liquid raw material,
It is desirable to perform the treatment at 0 to 140 ° C. for 3 seconds to 4 minutes.

As a method for performing the above treatment, a plate type or tubular type heat exchanger or the like which is usually used when sterilizing a liquid raw material may be used.

Next, in the present invention, in sterilizing the solid material,
A mixture of the solid material and a liquid material such as soup or sauce which is the same as or similar to the liquid material is sterilized by a batch method. As a result, during the sterilization treatment, the liquid raw material sufficiently permeates into the solid material, and the extract component contained in the solid raw material is also eluted into the liquid raw material to improve the flavor and taste of both.

In the present invention, the liquid raw material similar to the above-mentioned liquid raw material means a liquid raw material which is substantially the same in taste and flavor as the liquid raw material, but partially different in composition. As a specific example of using a white sauce as a liquid raw material, when a white sauce containing a milk raw material is treated with a solid raw material at a relatively high temperature, milk protein is condensed by heat. Therefore, instead of the above-mentioned white sauce, a liquid material similar to the above-mentioned white sauce is prepared by removing a part of milk ingredients such as raw cream material from the above-mentioned white sauce so that the coagulation does not occur.

Next, as the sterilization conditions for the above-mentioned solid matter, it is desirable that the sterilization treatment is sufficiently performed up to the central portion of the solid matter, specifically, 120 to 130 ° C, and 10 to 20 minutes. . However, due to this, the liquid raw material that is sterilized together with the solid raw material is subjected to an excessive heat history, so that it becomes impossible to retain flavors or heat-sensitive components in the liquid raw material. In consideration of this point, the present invention treats the above sterilization by a batch method.

The amount of liquid raw material used for the treatment by the batch method is
It is desirable that the heating be uniform and the minimum amount necessary for sufficient heat transfer, and that the solid matter not be damaged during sterilization. Therefore, the amount of the liquid raw material can be suppressed to an extremely small amount as compared with the case where the sterilization treatment is performed by the continuous method. As a result, in the liquid raw material of the finally obtained product, the proportion of the liquid raw material in which thermal deterioration has occurred is extremely small, and the influence on the liquid raw material of the final product is extremely small.

As a method of performing sterilization treatment by the batch method,
Examples include a method of sterilizing while rolling in a rotary pot, a method of sterilizing while stirring in a pressure pot equipped with a stirring blade, and the like.

Finally, the present invention provides a sterilized liquid raw material as described above and a sterilized mixture of a liquid raw material and a solid raw material which is the same as or similar to the liquid raw material by a batch method under aseptic conditions. By mixing in, a sterilized solid-liquid mixed food is obtained. In the above-mentioned mixing, as described above, since the liquid raw material which is the same as or similar to the liquid raw material to be mixed has sufficiently penetrated into the solid substance, the solid raw material and the liquid raw material become extremely well compatible in the final product.

As the mixing method, a method of directly filling each raw material into a product container from a tank subjected to each treatment and mixing solid-liquid in the container, or one to the other of the tanks subjected to each treatment The method of transferring raw materials to the tank, mixing the solid and liquid therein, and filling the mixture into the product container can be exemplified.

<Example 1> 30 parts by weight of demiglace sauce was subjected to high temperature short time sterilization treatment at 130 ° C for 30 seconds using a tubular heat exchanger.

Separately from the above treatment, 40 parts by weight of solid raw materials such as beef, potatoes, carrots and sliced onions, which were molded into a die of about 20 mm square, were filled in a hermetically sealed pressure pot equipped with a stirring blade. Thereafter, 30 parts by weight of a separately prepared demiglace sauce was poured into the pressure cooker, and the pressure cooker was sealed and then subjected to heat sterilization while stirring and mixing the solid material and the demiglace sauce at 125 ° C. for 25 minutes. did.

Next, the sterilized demiglace sauce is transferred into the closed pressure vessel, and the demiglace sauce, the demiglace sauce, and the solid raw material sterilized in the pressure vessel are mixed and stirred to obtain a beef stew. It was

The beef stew obtained by the production method as described above has a umami component extracted from meat or the like, and a demiglace sauce that retains the flavor of flavors and spices and a solid material sufficiently impregnated with the sauce are sufficient. I was familiar.

<Example 2> 50 parts by weight of white sauce was subjected to a high temperature short time sterilization treatment at 135 ° C for 10 seconds using a plate heat exchanger.

Separately from the above treatment, 30 parts by weight of a solid material such as crumb, potato molded in a die shape of about 10 mm square, onion, and slice-cut bacon were filled in a sealable pressure vessel equipped with a stirring blade. Then, 20 parts by weight of white sauce obtained by removing the raw cream raw material from the raw material of the white sauce was poured into the pressure pot. Then, after closing the pressurizing pot, the solid raw material and the white sauce were stirred and mixed under the condition of 120 ° C. for 20 minutes to perform heat sterilization treatment.

Next, the sterilized white sauce is transferred into the closed pressure vessel, and the white sauce excluding the raw cream raw material and the solid material are mixed and sterilized in the pressure vessel. Were mixed and stirred to obtain clam chowder.

The clam chowder obtained by the production method as described above has a umami component extracted from crumb, and a white sauce in which heat condensation of milk protein does not occur and a solid material sufficiently impregnated with the sauce are sufficient. I was familiar with it.

<Effects of the Invention> The present invention, a sterilized liquid raw material only, and a mixture of a liquid raw material and a solid raw material which is the same as or similar to the liquid raw material and sterilized by a batch method under aseptic conditions. By mixing in, the solid raw material and the liquid raw material contained in the final product become extremely compatible. At the same time, in the liquid raw material in the final product, the proportion of the liquid raw material in which the thermal deterioration has occurred is extremely small, and the influence on the liquid raw material of the final product is extremely small, which is a remarkable effect. In addition, the solid-liquid mixing sterilization treatment as described above allows the extract components of the respective raw materials to permeate each other, so that the flavor and taste can be further improved.

 ─────────────────────────────────────────────────── --- Continuation of the front page (72) Inventor Masayuki Nakatani 1-5-7 Mikitei-cho, Higashiosaka-shi, Osaka House Food Industry Co., Ltd. Eriko Suzuki (56) Reference British Patent 1445942 (GB, A)

Claims (1)

[Claims] 1. A sterilized liquid material alone and a sterilized mixture of a liquid material which is the same as or similar to the liquid material and a solid material by a batch method are mixed under aseptic conditions. A method for producing a sterilized solid-liquid mixed food characterized by the following.