JPH0870834A - Cooked food in cans for refrigeration or frozen storage - Google Patents

Abstract

(57) [Summary] [Structure] The contents are cooked foods that are prepared by storing and sealing food materials in cans and making use of their characteristics to leave their taste, texture and flavor for refrigerated or frozen storage. Cooked food in a can container. The can container used is used as a low temperature cooking container. The canned product after the food material is put therein and sealed is preferably placed in a substantially vacuum state in the range of 10 to 70 cmHg. The food material before being contained and sealed in the can container is unheated or heat-treated. The cooked food product includes the aspect of being a semi-finished product. [Effect] It is possible to provide a canned food in which the flavor of the food material is utilized, the nutritional properties are excellent, the texture and flavor are good, and the taste during cooking is retained. It is possible to industrially produce and provide gourmet food that takes a long time to cook. The excellent food can be stably supplied to the food service industry, and the time and effort of the cook can be saved. Refrigerated or frozen foods can be manufactured using the already established canned food manufacturing technology. It is possible to provide canned foods that are different from canned retort and are similar to homemade dishes.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a near handmade cooked food in a can container for refrigeration or frozen storage. INDUSTRIAL APPLICABILITY The present invention is a cooked food in a can container for refrigeration or frozen storage, which is a cooked food in which the contents are contained and sealed in a can container, and the taste, texture and flavor of the contents are preserved to be used. Regarding

[0002]

2. Description of the Related Art Canned food is defined as "a food product is packed in a can, sealed, and then heat sterilized to provide long-term storage." Retort canned foods have the advantage that they can be stored at room temperature, but retort high temperature heating causes extreme quality deterioration, and the color tone and texture of green vegetables can not be maintained at all, and even retort canned foods can be retorted. Although there were times when the flavor and texture were greatly reduced due to odors, and there were times when it was perceived to bend in the past, but in recent years, as the level of eating habits has improved, it is becoming a past food in times when better food is required. There are many canned foods, and they have to be reviewed.

For the purpose of cooking food, there is a method in which a food material is vacuum-packed with a plastic film and then heat-treated. This is called a vacuum cooking method. It is preheated, unheated, or uncooked food materials and seasonings are added, packed in a plastic film and vacuum-packed. It is cooked by heating at ℃, and it is a cooking method whose main purpose is to maintain the flavor and texture of cooked or cooked foods. However, in the above-mentioned vacuum cooking method, deaeration becomes insufficient due to insufficient control of the degree of vacuum during vacuum packaging, and residual gas expands in a hot water bath or a steam bath to create a heat insulating portion, resulting in uneven cooking. However, the plastic film is required to have a gas barrier property, the plastic film is liable to cause pinholes, and the quality of the film is easily affected by light.

[0004] Further, the bag-packaged foods after vacuum packaging are required to be heated uniformly in sterilization. However, if they are thrown into hot water as they are, they may be deformed or stacked with each other. Since it cannot be sterilized uniformly, it has to be sandwiched between metal plates or wire nets at regular intervals and put in hot water, keeping its thickness constant and leaving a gap between bags to allow sufficient hot water to pass. I was forced to devise it so that I could do it.

[0005]

SUMMARY OF THE INVENTION The present invention is a manufacturing method which combines the advantages of the retort canning technology and the frozen food technology,
The purpose is to supplement the quality deterioration due to conventional retort high temperature heating with low temperature or frozen preservation technology, prevent the quality deterioration due to sealing, which is an advantage of canning, and provide a cooking group that is similar to homemade cooking unlike canning retort. is there. INDUSTRIAL APPLICABILITY The present invention uses a can container as a cooking container for cooking while retaining the taste, texture and flavor of a food material, and also as a container for refrigerating or freezing the stored cooked food. The purpose is to provide cooked food in canned containers.

[0006]

The present inventor has found that while maintaining the advantages of a vacuum cooking method that makes the best use of the characteristics of food materials, it is difficult to control the degree of vacuum of a plastic bag, a broken bag in a sealed portion, and a pinhole. In order to avoid problems such as resistance and the influence of light and oxygen on quality, we examined various packaging methods and found that, surprisingly, canned containers have advantages over plastic bags as containers for vacuum cooking. To be
That is, the present invention was completed by discovering that not only the above problems of the plastic bag could be solved, but also the taste of the food material could be utilized more effectively for cooking, and based on this discovery, earnest research was advanced.

The present invention is intended for use as a cooking container for cooking a canned container while leaving the taste, texture and flavor of the food material, and for refrigerating or freezing the cooked food contained therein. It is a cooked food in a container used as a container. In the cooked food containing a can of the present invention, the used can is used as a low-temperature cooking container for cooking while leaving the taste, texture and flavor by utilizing the characteristic of the food material after containing and sealing the food material therein. I am using. The canned product after the food material is put and the can container is sealed is preferably 10 to 7
It is placed under near vacuum in the range of 0 cmHg. The food obtained by cooking the food material in a can at low temperature and vacuum is cooked in a state in which the flavor of the food material is utilized and the taste, texture and flavor remain.

That is, according to the present invention, after the food material is contained and sealed in the can container, the taste is utilized by utilizing its characteristic
It is a cooked food prepared in a can container for refrigeration or frozen storage, which is a cooked food cooked with the texture and flavor left.

The food material which is a raw material of the cooked food of the present invention is a raw material, an unheated prepared raw material, or a cooked intermediate material. The raw material may be any kind such as vegetables, fruits, meats and seafoods. For example, in the case of seafoods, those fresh and free from bacterial contamination are preferable.

The can container used for the cooked food containing can container of the present invention may be any heat-resistant rigid container. Heat resistance such as tin cans, aluminum cans, plastic cans and other can containers used for normal canning, and aluminum containers in which side walls are formed around the bottom having a predetermined flat surface and the ends of the side walls are wound. The rigid container is exemplified. By using a can container in place of the conventional plastic bag, not only all the problems of the plastic bag can be solved, but the cooked food in the can container is cooked more deliciously than the above conventional products.
The reason why the cooking finish is good is that the can container is easier to deaerate, can be easily heated uniformly, and is more suitable as a cooking container that takes advantage of the characteristics of food materials. it is conceivable that.

The food material is unheated or heat-treated as described above. Food ingredients are pre-treated to make dishes that take advantage of their quality, for example 90% cooking
Store the finished product in a can. Next, vacuum sealing performed in the general canning process is performed. Next, although there is a difference depending on the contents, the core temperature in the can is 60 at a temperature of 60 to 80 ° C.
Secondary sterilization is performed for the purpose of sterilizing hot water such that the temperature becomes ₀ ° C or retort sterilization of F ₀ = 1 to complete sterilization of bacteria and cooking. Next, rapid cooling is carried out by a usual method, and chilled storage or frozen storage is performed to obtain a product. The cooked food can be a semi-finished product.

A method for producing a canned cooked food for refrigeration or freezing according to the present invention will be described for the case where an aluminum can is used as a can container. First, food materials are filled in aluminum cans. When the filling is combined with a seasoning liquid, the seasoning liquid removes the air in the food material and the air in the can to facilitate the post-treatment. Then, the inside of the can is evacuated and sealed. The can is hermetically closed according to a normal operation procedure for can manufacturing, such as temporary winding and main winding after filling the food material. The air in the can is degassed by the winding and the inside of the can becomes a vacuum state.

The degree of vacuum is in the range of 10 to 70 cmHg. A nearly complete vacuum is placed by adjusting the contents and moisture in the can. In the case of a can container, a vacuum state can be stably obtained. Plastic film packaging has problems such as instability of the film waist and breathability,
Stable and not easy to obtain.

Then, the sealed can container is heated at a low temperature,
Cook the contents. That is, the canned food in a vacuum state is heated at 55 to 95 ° C. and cooked for a certain period of time.
This temperature range is low for cooking purposes.
At 55 ° C or lower, bacteria are easily propagated. At 60 ° C or higher, the protein begins to coagulate and becomes a boiling phenomenon. When it exceeds 68 ° C, the water in the food material is leached and the water-dividing action starts. Therefore, the core temperature of the food material mainly containing protein should not exceed 68 ° C. The main components such as vegetables and fruits that require this high heating temperature range are starch, glucose, cellulose, pectin, etc.
Among them, 85 to 95 is used to decompose cellulose.
This is because it has to be heated at a high temperature of ℃. The cooking temperature and time are appropriately determined depending on the food material.

In the temperature range of 55 to 95 ° C., the appearance is
The finished food does not change significantly, but the texture and flavor change with the length of cooking time. This 5
The heating temperature range of 5 to 95 ° C needs to be changed depending on the cooking material, and the material is heated by setting a predetermined temperature range by a combination of seasoning liquids (prepared within pH 5.0 to 7.5). The cooking time is appropriately set depending on the combination of materials.

When heated in this heating temperature range for a predetermined time, the inside of the can is in a vacuum state, the temperature of the seasoning liquid rises, the material is heated accordingly, the protein is solidified, and the extract from the material and the seasoning added are added. Boil it in the liquid and it will be in a boiled state. The extracts and flavors are trapped in the cans and remain, so the flavor of the ingredients is utilized. At the same time, some bacteria in the can are killed. The thermostable anaerobic spore bacteria may remain without being sterilized, but the product of the present invention is a refrigerated or frozen product, and there is no fear of germination or spreading of contamination.

The present invention can provide a cooked product which makes the best use of the characteristics of the fresh material even if it is canned for the first time by cooking at low temperature and storing at low temperature or frozen. For example, in the case of boiled raw squid, it is possible to provide a simmered dish with a good color and flavor that leaves an appropriate texture of the squid that is characterized by its crispy body. The present invention is characterized in that the canned container is utilized as a low temperature cooking container and the contents are heated and cooked at a low temperature. The sterilization is then secondary. Focusing on the deliciousness of food, reducing the change in quality, making full use of the flavor and umami of the ingredients, maintaining the nutritional value, and improving the texture and texture. The heating is performed in the temperature range of, preferably under vacuum. Specifically, the present invention is a raw or unprepared food material of an unheated and cooked intermediate material, which is filled in a can container together with a seasoning liquid and hermetically sealed in a vacuum state at 55 to 95 ° C. After cooking by heating, the process consists of cooling or freezing.

[0018]

EXAMPLES The present invention will be described with reference to examples. The invention is in no way limited by this example.

Example 1 Boiled squid After preparing raw squid, it is sliced into 2 cm wide pieces and packed in cans. After filling the same prepared leg in the central cavity of the sliced squid, seasoning liquid (soy sauce 1.6 liters, sugar 0.75 kg, salt 0.12 k)
g, 2.2 liters of water, Brix 32.5 degrees) are added to the upper edge of the can so that the liquid level covers the upper surface of the can, and deaeration and sealing are performed by a winding machine while removing air or gas from the can container. To do. Then, the sealed canned product was heated at 68 ° C. for 2 hours and then cooled.

After storing this in a refrigerator at 5 ° C for 1 month,
As a result of opening the cans and tasting them by 10 specialized panelists, they were found to be fresh and had a better texture and flavor than the conventional canned ones, and were well-received as freshly made.

Example 2 Ishikari Pot Description of Container The can container shown in FIG. 1 was used. The can container is 1, the can bottom 2 and the can body 3 are made of tin plate or tin-free steel,
The can lid 4 is made of full open aluminum. Pretreatment method of contents Preparation only for seasoning Put kelp and salmon roe in a fixed amount of water, boil for 8 to 10 minutes, and take out the soup stock. To this, add a certain amount of soy sauce, sugar, and sake to make a seasoning stock. Preparation of Ingredients (a) Chinese cabbage, Chinese cabbage, garland chrysanthemum, shiitake mushroom, scallop scallop, and salmon are cut into appropriate sizes and lightly heat-treated with the seasoning soup adjusted above. (B) Use cotton tofu that is resistant to freezing and cut it properly. (C) Use a thread konjac that is freeze-resistant, and remove the boil to cut it properly. (D) Bring the baked dough back in water. Preparation of seasoning liquid A certain amount of miso is added to the seasoning soup stock remaining after the heat treatment of the food in (a) to prepare a seasoning liquid. Filling and Sealing Method As shown in FIG. 2 showing a state in which the cans are opened, the empty can containers of the above-prepared ingredients are properly arranged so as to serve as dishes and dishes, and then the seasoning liquid is injected. Then, the canned product is normally wound and sealed so that the canned product has a vacuum degree of 10 to 20 cm. The filling amount is 10 to 50 m / m from the top of the can. Secondary sterilization cooling method After performing secondary sterilization at a sterilization temperature of 80 ° C and a sterilization time of 40 minutes,
Perform rapid cooling. Quick freezing Carefully handle and freeze the contents from mixing to sealing, sterilization, cooling and freezing so that the contents are not mixed.

[0022]

EFFECTS OF THE INVENTION It is possible to provide a canned food in which the flavor of the food material is utilized, the nutritional properties are excellent, the texture and flavor are good, and the taste during cooking is retained. It is possible to industrially produce and provide gourmet food that takes a long time to cook. The excellent food can be stably supplied to the food service industry, and the time and effort of the cook can be saved. Refrigerated or frozen foods can be manufactured using the already established canned food manufacturing technology. It is possible to provide canned foods that are different from canned retort and are similar to homemade dishes.

[Brief description of drawings]

FIG. 1 is a drawing showing a cooked food in a can container for refrigeration or frozen storage of Example 2.

FIG. 2 is a drawing showing a state in which a can container for cooked food of Example 2 is opened.

[Explanation of symbols]

 1 can container 2 can bottom 3 can body 4 can lid 5 pull top handle 6 salmon 7 scallop scallop 8 cotton tofu 9 roasted rice 10 Chinese cabbage 11 white cabbage 12 shiraku 13 13 shiitake 14 thread konjac

Claims (3)

[Claims] 1. A refrigerated or frozen storage characterized in that the content is a cooked food prepared by storing and sealing a food material in a can container and making the best use of its characteristics to leave its taste, texture and flavor. Food in canned containers. 2. The cooked food in a can container for refrigeration or frozen storage according to claim 1, wherein the food material before being contained and sealed in the can container is unheated or heat-treated. 3. The cooked food contained in a can container for refrigeration or frozen storage according to claim 1 or 2, wherein the cooked food is a semi-finished product.