JPH104892A - Production of daily dish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing daily dish, reduced in process number, improved in workability, capable of uniformly carrying out heating treatment of raw materials for daily dish and sufficiently permeating a seasoning material into the raw materials and further, not impairing taste which raw materials have. SOLUTION: This method for producing daily dish comprises a process for packing and hermetically sealing a definite amount of daily dish raw materials 2 and a definite amount of seasoning water 3 such as soup into a packaging bag 4 having good heat resistance and heat transfer property and a boiling process for boiling packaging bag 4 in which the daily dish raw materials 2 and the seasoning water 3 are packed and hermetically sealed while absorbing seasoning water 3 into the daily dish raw materials 2 while repeatedly reversing the packaging bag 4 in the packing, hermetically sealing and packaging process.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to various vegetables, fish meat,
The present invention relates to a method for producing side dishes prepared by boiling and seasoning ingredients such as chicken, pork, and beef.

[0002]

2. Description of the Related Art Conventionally, in the case of producing a large amount of prepared foods as described above, vegetables are cooked in a large pot for each kind of meat, and meat is cooked in a large pot for each kind of meat. It is a common practice to fill a certain amount of boiled food and boiled meat together with boiled juice into a packaging bag, seal the package, and then heat it to about 70 ° C. to sterilize it.

[0003]

SUMMARY OF THE INVENTION In the conventional manufacturing method,
What was boiled and seasoned according to the type of side dish material as above,
Since it is boiled and then packed in a packaging bag and hermetically sealed, bacteria easily adhere to it in the process, and therefore it is necessary to heat sterilize the sealed packaging bag filled with boiled food at around 70 ° C. And the workability was very poor.

[0004] In addition, since the upper and lower portions of the ingredients in the pan are difficult to be heated evenly because the side dish ingredients are boiled in a large pot, the ingredients are boiled while stirring using a pot with stirring blades. At that time, the boiling tends to occur, and the commercial value is significantly reduced. Therefore, the worker uses a great nerve for the boiling operation, and the workability is further deteriorated. In addition, since a boiled soft product is filled in a packaging bag, it is difficult to perform a weighing operation or the like.

[0005] As an alternative to the above method, there is a retort treatment method in which raw food material is packed in a bag and subjected to a pressurization / sterilization treatment at about 130 ° C. This method has the disadvantage that the flavor of the prepared food material itself is impaired, and is not suitable for those who want to taste fresh food.

[0006] The present invention has been made in view of the above problems, the number of steps is small, the workability is good, the heat treatment of the side dish material can be performed uniformly, and the flavoring material can be used. An object of the present invention is to provide a method for producing a side dish that can sufficiently spread the ingredients and does not impair the flavor of the ingredients.

[0007]

In order to achieve the above object, according to the first aspect of the present invention, a fixed amount of prepared food material 2 and a seasoning water 3 such as soup are heat-resistant and transferred. A filling / sealing / packing step of filling / sealing the packaging bag 4 having good heat, and packing while moving the packing bag 4 in which the side dish material 2 and the flavored water 3 are filled / sealed in the heating / steam atmosphere as it is in the filling / sealing / packing step A method of producing a side dish, which comprises a cooking step of performing a steaming process while repeatedly inverting the bag 4 and absorbing the seasoning water 3 in the side dish material 2 in the packaging bag 4.

[0008] A second aspect of the present invention is the method for producing a side dish according to the first aspect, which comprises a cooling step of cooling the packaging bag 4 directly after the steaming step.

According to a third aspect of the present invention, in the method of manufacturing a side dish according to the second aspect, in the cooling step, a method is employed in which the packaging bag 4 is passed through a cool air atmosphere and cooled by the cool air. It is.

According to a fourth aspect of the present invention, in the method for producing a side dish according to the second aspect, in the cooling step, the packaging bag 4 is placed in a water tank 29.
A method is adopted in which cooling is performed by passing water through the inside.

According to a fifth aspect of the present invention, in the method for producing a side dish according to any one of the first to fourth aspects, a substantially boat-shaped bag main body 30a made of a slightly hard resin is formed as a packaging bag, and a sheet shape welded to the main body is formed. A packaging bag 30 including a lid member 30b is used.

[0012]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows an example of a side dish manufacturing apparatus for carrying out the side dish manufacturing method according to the present invention. In the side dish manufacturing using this apparatus, first, a certain amount of each is prepared by a filling device 1. The packaging bag 4 is filled with the side dish material 2 and the seasoning water 3, and the packaging bag 4
The opening 4a is welded by a heat welding machine or the like (not shown) and hermetically sealed.

The filling device 1 is provided with a pair of cups 6 and 6 which can rotate intermittently every half rotation around a horizontal rotation shaft 5 as shown in the figure, and a filling chute 7 is provided below the cups 6 and 6. A seasoning water injecting means 8 for injecting seasoning water into a required amount by a predetermined amount is provided. For example, the side dish material 2 which is intermittently dropped by a predetermined amount from a material supply hopper (not shown) is provided. Into the upper cup 6 located immediately below, the seasoning water injecting means 8 is inserted into the cup 6.
After injecting a certain amount of flavored water 3 according to
While the is rotated half a turn, the prepared food material 2 and the flavored water 3 in the cup 6 are put into the filling chute 7. Then, one of the cups 6 contains the prepared food material 2 and the seasoned water 3 on the filling chute 7.
Is completed, the other cup 6 is positioned so as to receive the prepared food material 2 and the seasoned water 3, and thereafter, the same operation as described above is repeated. The delicatessen material 2 and the seasoning water 3 charged into the filling chute 7 are filled into the packaging bag 4 set at a predetermined position below the filling port 7a at the lower end.

The side dish material 2 is made of an appropriate combination of various kinds of vegetables (fish), fish meat, poultry, pork, beef, etc., each of which is a living thing, and is cut into required sizes. The fixed amount is supplied from the material supply hopper or the like. The seasoning water 3 is made of a broth made by mixing a desired seasoning material suitable for the side dish material 2 with an appropriate amount of warm water or the like, that is, a soup or the like. In addition, in this seasoning water 3,
A required amount of health food materials such as chlorella powder, aloe powder, calcium powder, etc. may be mixed and dissolved.

Each of the packaging bags 4 must be made of a material having good heat resistance and heat conductivity, as thin as possible and having toughness. Specific examples include a polyethylene bag, a polypropylene bag, and a laminated bag of nylon and polyethylene. Such a bag can withstand thermal expansion well. As shown in FIG. 3, the packaging bag 4 can be used in which the left and right side edges 4b, 4b and the lower edge 4c are sealed in advance and the upper edge 4a is opened. Of course, the present invention is not limited to this. For example, a long bag-like body continuously formed in a long shape in advance is sealed at the lower edge portion for each bag, and the side dish material 2 and the seasoning water 3 are sealed. Filling may be performed.

After filling the side dish material 2 and the flavored water 3 into the packaging bag 4, the opening (upper edge) 4a of the packaging bag 4 is welded by the heat welding machine or the like, and the opening 4a is formed.
Seal to prevent leakage of contents. FIG. 3A shows a state in which a predetermined amount of the prepared food material 2 and the seasoning water 3 are filled in the packaging bag 4, respectively, and the state in which the opening 4a of the packaging bag 4 is sealed and sealed is shown in FIG. (B) of FIG.

Further, the packaging bag used in the present invention includes:
In addition to the packaging bag 4 as described above, a packaging bag 30 as shown in FIG. 4 can be used. The packaging bag 30 is formed by a substantially boat-shaped bag body 30a made of a slightly hard resin and a resin sheet-like lid member 30b welded to the bag body 30a. After the seasoning water 3, the sheet-like lid member 30b is integrally welded to the peripheral portion 30c of the bag body 30a as shown in the figure. According to this, since the bag body 30a is made of a slightly hard resin, the side dish material 2 is less likely to lose its shape and does not impair the product value.

The packaging bag 4 in which the side dish material 2 and the flavored water 3 have been filled and sealed in the filling and sealing and packaging step as described above is subjected to a steaming step as it is, and subsequently to a cooling step. The lower part of FIG. 1 shows a steaming device 9 and a cooling device 10 for performing a steaming process and a cooling process on the packaging bag 4.

That is, as shown in FIG. 1, the steaming device 9 and the cooling device 10 are provided with the heating body 1 provided adjacent to each other.
1, a cooling body 12 is provided, and both body parts 11 and 12 are provided with a communication port 13 communicating with each other;
The cooling body 12 is provided with an inlet 14, the cooling body 12 is provided with an outlet 15, and the heating body 11 is provided with a plurality of steam outlets 16 in a lower portion thereof and a steam outlet 17 in an upper portion thereof. Are provided, and a plurality of cold air outlets 18 are provided in an upper portion inside the cooling body 12.

Then, from inside the heating body 11 to the cooling body 1
2 is an endless conveyor chain 19 which is arranged in a plurality of upper and lower stages for each of the body portions 11 and 12 in a zigzag manner.
The conveyor chain 19 is provided with a mesh-shaped basket 20 for accommodating the packaging bags 4 one by one at a constant pitch. The chain 19 is provided outside the body portions 11 and 12. Mounted on the driven and driven sprockets 21 and 22, and both body portions 11 and 12.
It is mounted on a plurality of intermediate sprockets 23 disposed inside and travels. Each basket 20
Consists of a main body 20a and an openable / closable lid 20b. Further, a curtain 24 for blocking is provided at each of the communication port 13, the entrance 14, and the exit 15, and the curtain 24 is
For example, a flexible sheet made of polyethylene or nylon is hung from the upper end of each of the openings 13, 14, 15 so that the basket 20 can pass freely.

Therefore, first, in the steaming process by the steaming device 9, the prepared food material 2 and the seasoned water
Are packed into the main body 20a of the basket 20 with the lid 20b open near the outside of the inlet 14 of the steaming device 9 and stored therein. At 14, the lid 20 b is closed to enter the heating body 11, and the closed basket 20 is closed.
The inner packaging bag 4 moves in the heating body 11 while traveling around.
Each of the steam outlets 16 is heated to about 100 ° C. by the heated steam. In this steaming step, the side dish material 2 in each packaging bag 4 is steamed and the seasoned water 3
The seasoning material therein is absorbed by the side dish material 2, and at the same time, the side dish material 2 and the seasoning water 3 are sterilized.

In this case, since the traveling path of the conveyor chain 19 is formed in a zigzag manner in a plurality of upper and lower stages, the respective baskets 20 are turned upside down while traversing the heating body 11, and accordingly, Is turned upside down, and the side dish material 2 is stirred in the packaging bag 4, whereby the side dish material 2 in the packaging bag 4 can be uniformly steamed, and the seasoning material is reduced to the whole side dish material 2. And can be sufficiently impregnated. As described above, since the steaming process is performed while the packaging bag 4 is inverted, even if the amount of the seasoning water 3 in the packaging bag 4, that is, the amount of the seasoning material is small, the seasoning water 3 is evenly distributed on the side dish material 2. It can be evenly spread and penetrated, and as a result, the amount of the seasoning material used can be reduced, and the cost of the product can be reduced.

The packaging bag 4 that has undergone the steaming process by the steaming device 9 is sent to the cooling process by the cooling device 10. That is, the packaging bag 4 in the basket 20 that has finished circulating inside the heating body 11 enters the cooling body 12 of the cooling device 10 from above the inside of the heating body 11 through the communication port 13, and While circulating in the body 12, the boiled food of the prepared food material 2, that is, the prepared food prepared by steaming in the packaging bag 4, is cooled by the cool air blown from each cool air outlet 18, for example, at a temperature of 2 to 1 ° C. or less. Tightness and texture are improved, and freshness, flavor and taste of the prepared food can be maintained for a long time. Also in this cooling step, since the traveling path of the conveyor chain 19 in the cooling body 12 is formed in a zigzag shape in a plurality of upper and lower stages similarly to the inside of the heating body 11, each basket is traversed in the cooling body 12. 20 is turned upside down, the side dish material 2 is stirred in the packaging bag 4, and the packaging bag 4 can be cooled uniformly.

As described above, the basket 20 that has been cooled by circulating through the inside of the cooling body 12 to the lower side thereof, as shown in FIG.
b with the opening of the main body 20a facing downward around the driving sprocket 21,
The packaging bag 4 in a is discharged.

Through the above-mentioned steps, fresh, delicious and delicious side dishes are continuously produced in a state of being placed in the packaging bag 4. Then, in this manufacturing method, the raw side dish material 2 and the seasoning water 3 are filled and sealed in the packaging bag 4, and the packaging bag 4 is moved in the heating steam atmosphere of the steaming device 9 as it is while repeatedly inverting. Since the cooking process is performed, the number of steps is small, and the working efficiency can be significantly improved. In addition, since the cooking process of the prepared food material 2 is performed while the packaging bag 4 is inverted, the packaging bag 4
Even if the amount of seasoning ingredients inside is small, the seasoning water 3 can be evenly distributed and permeated into the side dish ingredients 2,
Therefore, the amount of the seasoning material used can be reduced, and the cost of the product can be reduced. In this case, since the side dish material 2 in the packaging bag 4 is agitated by repeatedly inverting the packaging bag 4, there is no danger of boiling, and therefore there is no concern that the commercial value will be reduced. In addition, since the raw side dish material 2 is filled in the packaging bag 4 and packed in a bag, unlike the conventional manufacturing method of packing a boiled soft thing in a bag, there is no need to use nerves for measurement or the like. Workability becomes extremely good.

Further, after the steaming step, the boiled food of the side dish material 2 steamed in the packaging bag 4, that is, the side dish is tightened by cooling with the cool air by passing through the cooling step described above. The freshness, flavor and taste of the prepared food can be maintained for a long time.

FIG. 2 shows another steaming device 25 and a cooling device 28 in the manufacturing apparatus for carrying out the method of the present invention.
The steaming device 25 uses the heating body 11 of the steaming device 9 shown in FIG. 1 as a first heating body 26 as it is, and connects the cooling body 14 of the cooling device 10 shown in FIG. Part 27, and the lower part of the first heating body part 26 and the second part
A plurality of steam outlets 16 are provided below the heating body 27 and steam outlets 17 are provided above the heating body 26 and 27, respectively. The other configuration is exactly the same as that of FIG. 1, and is an endless conveyor chain that is arranged in a plurality of upper and lower stages from the inside of the first heating body 26 to the inside of the second body 27. 1
9 is provided and the conveyor chain 19
0 are attached at a constant pitch. In addition, the same components as those in the apparatus of FIG. 1 are denoted by the same reference numerals.
The cooling device 28 is composed of a water tank 29 storing cold water, and the steamed packaging bag 4 is passed through the water tank 29 for cooling.

In the steaming step performed by the steaming apparatus 25, the sealed packaging bags 4 filled with the prepared food material 2 and the seasoning water 3 are put into each basket 20, and the packaging bags 4 in the basket 20 are placed in the first heating chamber. After patrol in the torso 26, the second
While patrol the heating trunk 27, while patrol both trunks 26, 27,
While being heated by the heating steam blown out from each steam outlet 16, the basket 20 can be turned upside down as the baskets 20 are turned upside down, so that the side dish material 2 can be uniformly cooked. In addition, it can be sufficiently impregnated. Thus, the basket 20 which has been cooled by circulating through the inside of the second heating body portion 27 to the lower side thereof, has the lid 20b opened when it exits the outlet 15 as shown in FIG. With the opening of 20a facing downward, the packaging bag 4 in the main body 20a is opened.
Is dropped into the water tank 29 of the cooling device 28 below. The packaging bag 4 dropped into the water tank 29 is cooled by the cold water in the water tank 29, thereby tightening the prepared foods in the packaging bag 4 and improving the texture, and the freshness, flavor, and taste of the prepared foods for a long time. Can be maintained.

According to the steaming device 25, since the circulation path of the packaging bag 4 in the heated steam atmosphere is considerably long, the cooking of the prepared food material 2 in each packaging bag 4 can be performed very effectively, and The permeability of the seasoning material is further improved.
Further, since the packaging bag 4 after the steaming step is cooled by the cooling device 28 including the water tank 29, the equipment of the cooling device 28 is extremely simple.

In the cooling step of the present invention, natural cooling by outside air may be adopted in addition to cooling by cold air and cooling by water.

FIGS. 5 to 7 show the above-described steaming devices 9 and 25.
2 shows a detailed structure of each basket 20 used in the cooling device 10. Each basket 20 has a body 2
Mounting brackets 31 attached to both ends of the brackets 31a, 31a.
The chain 19 is driven by the drive of the chain 19. Swing arms 32, 32 are attached to both ends of each lid 20b, and the base end of each swing arm 32 is pivotally attached to the main body 20a by a pivot 36, whereby the lid 20b is attached to the main body 20a. It can be opened and closed.
A coil spring 35 is interposed between a hook 33 protruding from the free end of each swing arm 32 and a pin 34 protruding from the bracket 31, and the spring 35 causes the lid 20b to be in a closed position and an open position. Will be retained.

For example, as shown in FIG.
0, the lid 20b is opened until the supply of the packaging bag 4 into the main body 20a near the inlet 14 of the steaming device 9 and the lid 20b is closed after the supply, and the heating cylinder of the steaming device 9 is closed in this closed state. From inside the part 13, it travels inside the cooling body 12 of the cooling device 10, and the lid 20 b is opened at the outlet 15 of the cooling device 10. FIG. 5 shows the main body 20a of the basket 20.
The packaging bag 4 accommodated therein is shown by a broken line.

The operation of opening and closing the lid 20b will be described with reference to FIGS. 5 and 6. FIG. 6 shows a state in which the lid 20b is in the closed position. In this closed position, the spring 35 closes the lid more than the pivot 36. Side 20b, the lid 20b
The urging force of the spring 35 presses against the upper end side opening of the main body 20a and is held at the closed position. FIG. 5 shows a state in the open position, in which the spring 35 has moved to the lid open side from the pivot 36 position of the lid 20b, and the base end side projection 32a of the swing arm 32 is The cover 20b is held in this open position because it is in contact with the stopper piece 31b of the base 31.

Also, as shown in FIG.
The lid 20b is open up to the inlet 14 of the steaming device 9, but when trying to enter the heating body 11 from the inlet 14, the lid 20b is attached to the wall of the heating body 11 as shown in FIG. This causes the lid 20b to swing and close clockwise about the pivot 36 against the biasing force of the spring 35 with respect to FIG. Thus, each basket 20 has a lid 20
After the circuit goes from the inside of the heating body 11 to the inside of the cooling body 12 with the b closed, a hook at the free end of the swing arm 32 is attached to a cam 37 provided at the outlet 15 of the cooling device 10. 33 engages in sliding contact, the swing arm 32 swings counterclockwise in FIG. 5 around the pivot 36 against the urging force of the spring 35 as the basket 20 travels, and the spring 45 pivots 36
Is exceeded, the lid 20b is opened at a stretch by its spring force, and is held at the open position as shown by the solid line in FIG.

[0035]

According to the production method of the first aspect, the raw side dish material and the seasoning water are filled and sealed in a packaging bag, and the packaging bag is repeatedly inverted while being moved in a heated steam atmosphere as it is. While we are trying to do the steaming process,
Compared to the conventional side dish manufacturing method, the number of steps is significantly reduced, and workability can be significantly improved. In particular, since the cooking process is performed while inverting the packaging bag in a heated steam atmosphere, even if the amount of the seasoning material in the packaging bag is small, it can be evenly distributed and permeated into the prepared food material, and Therefore, the amount of seasoning ingredients used is small,
As a result, the product cost can be reduced. Further, in this case, the side dish material in the packaging bag is agitated by repeatedly inverting the packaging bag, so that there is no danger that the dish will be boiled and the commercial value will not be reduced. In addition, since the raw side dish material is packed in a packaging bag and packed in a bag, unlike the conventional manufacturing method in which a boiled soft product is packed in a bag, there is no need to use nerves for weighing, etc. It can be improved.

Furthermore, the production method of the present invention does not apply pressure and heating as in the conventional retort treatment method, but moves the packaging bag in a heated steam atmosphere while inverting it at about 100 ° C. Can be subjected to a steaming treatment, so that the flavor of the prepared food material is not impaired and the freshness of the material can be retained.

According to the second aspect, by cooling the packaging bag as it is following the steaming step, the cooked food of the prepared food material steamed in the packaging bag, that is, the prepared food is tightened by cooling with cold air, and the texture is improved. In addition, the freshness, flavor, and taste of the material can be maintained for a long time.

According to the third aspect, by passing the packaging bags through a cool air atmosphere and performing cooling by the cool air, a large number of packaging bags can be continuously and efficiently cooled.

According to the fourth aspect, when the packaging bag is passed through the water tank and cooled by the water, the equipment of the cooling device is simplified, and the equipment cost can be significantly reduced.

According to the fifth aspect, since the bag body is boat-shaped and made of a slightly hard resin, the side dish material is less likely to lose its shape and does not impair the product value.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a manufacturing process according to an embodiment of the present invention.

FIG. 2 is an explanatory view showing a manufacturing process of another embodiment of the present invention.

FIG. 3 (A) is a partial cross-sectional perspective view showing a packaging bag used in the production process of the present invention and a state in which the prepared food material and seasoning water are filled and sealed, and FIG. 3 (B) is a front view of the packaging bag. FIG.

FIG. 4 is a sectional view showing another example of a packaging bag.

FIG. 5 is a side view showing an open state of a basket used for the steaming device and the cooling device.

FIG. 6 is a side view showing a closed state of the basket.

FIG. 7 is a plan view showing a closed state of the basket.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Filling apparatus 2 Side dish material 3 Seasoning water 4 Packaging bag 9 Steaming device 10 Cooling device 11 Heating body 12 Cooling body 16 Heating steam outlet 17 Cold air outlet 19 Conveyor chain 20 Basket 26 Steaming device 28 Cooling device 29 Water tank 30 Packaging bag

Claims (5)

[Claims] 1. A filling / sealing / packing step of filling and sealing a fixed amount of a side dish material and flavored water of soup in a packaging bag having good heat resistance and heat conductivity; A steaming step in which the packaging bag filled with water and sealed is moved in a heated steam atmosphere as it is while the packaging bag is repeatedly inverted, and the cooking is performed while absorbing the seasoning water in the prepared food material in the packaging bag. Side dish manufacturing method. 2. The method according to claim 1, further comprising a cooling step of cooling the packaging bag as it is after the steaming step. 3. The method according to claim 2, wherein in the cooling step, the packaging bag is passed through a cool air atmosphere to perform cooling by the cool air. 4. The method according to claim 2, wherein in the cooling step, the packaging bag is passed through a water tank and cooled by the water. 5. A packaging bag comprising a substantially boat-shaped bag main body made of a slightly hard resin and a sheet-like lid material welded to the main body, as the packaging bag.
4. The method for producing a side dish according to any one of 4.