JP3417898B2 - Manufacturing method of heat sterilized solid food - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a heat-sterilized solid food by subjecting solid food such as meat, grains or vegetables to steam for direct heat sterilization. In particular, the present invention relates to a method for producing a heat-sterilized solid food in which no or almost no deterioration odor due to the heat-sterilization treatment is felt.

[0002]

2. Description of the Related Art Conventionally, preservative foods (retort foods, chilled foods, etc.) in containers, which are obtained by filling and sealing foods in pouches or molded containers and heat-sterilizing them, have been known. However, the storable food in the above container has a flavor problem in that a scent of a muffled odor is felt. Therefore, a so-called open system sterilization technology was developed in which a food is filled in a container, steam or hot water is brought into direct contact with the food, pressure heat treatment is performed, and then the container is filled and sealed to produce a preservative food. Has been done. As the open-type sterilization technique, for example, a method for processing an aseptic packaged food is characterized in that a food material is filled in a container, sterilized by heating under pressure, and then aseptically sealed.
No. 370081), or a method of heat treatment of meat in which steam or hot water is directly contacted with the raw meat to heat-treat it, and the container is filled and sealed (JP-A-6-46800).
Is proposed.

The open sterilization technique has succeeded in reducing the muffled odor of the preservative food, but the present inventor has newly found that the open sterilization technique has the following two problems. The problem is that, firstly, the flavor of the open-type sterilized food is weaker than that before the sterilization. Secondly, there is a problem that the components in the object to be treated are deteriorated by the heat at the time of open system sterilization and the deteriorated odor becomes stronger. This deteriorated odor is a component such as fats and oils contained in foods, proteins, etc., which is affected by heat during open system sterilization, and causes chemical changes such as oxidation, polymerization, modification or decomposition. Depends on the type of target food. For example, foods with a high oil and fat content such as meat have a strong smell of deterioration of oil and fat. Foods with a high protein content generate odors due to the thermal denaturation of the proteins.

[0004]

An object of the present invention is a method of heat-sterilizing a solid food by bringing it into direct contact with steam, in which the deteriorated odor generated by the heat-sterilization is sensed at all. Heat sterilization treatment that has a flavor superior to that of sterilized solid food obtained by conventional open-type sterilization technology by masking to a level that is not present or hardly felt and suppressing the reduction of flavor of solid food. It is to provide a method for producing a used solid food.

[0005]

Means for Solving the Problems As a result of repeated studies by the present inventors to solve the above-mentioned problems, the heat sterilization treatment that was the cause of the above-mentioned deteriorated odors was performed simultaneously with the sterilization treatment which is the original purpose. The inventors have come to the idea that it is possible to produce a heat-sterilized solid food having an excellent flavor by using it as a treatment for improving the flavor of the solid food. Then, as a result of repeated research based on this idea, vapors in which aroma substances are dispersed are brought into direct contact with solid foods and subjected to heat sterilization treatment to mask the deteriorated odor to a level that is organoleptically acceptable. The present inventors succeeded in maintaining the flavor of solid foods, and completed a method for producing a solid food that has been excellent in flavor and has been subjected to heat sterilization treatment. That is, the present invention is a method for producing a solid food having undergone heat sterilization, which comprises subjecting the solid food to heat sterilization by directly contacting a vapor in which an aroma substance is dispersed with the solid food.

Another object of the present invention is to store the solid food and the aroma substance-containing raw material in a heat sterilization chamber and to bring the solid food and the aroma substance-containing raw material into direct contact with steam to obtain the solid substance. A method for producing a solid food after heat sterilization, which comprises subjecting food to heat sterilization.

Another subject matter of the present invention is a method for producing a heat-sterilized solid food, wherein the solid food in the above-mentioned production method is a fat-and-oil-containing food.

[0008] Another subject matter of the present invention is a method for producing a heat-sterilized solid food, wherein the fat-and-oil-containing food in the above-mentioned production method is meat.

The solid food of the present invention is not limited as long as it is a solid food. For example, beef, pork, chicken, fish, shellfish, meat such as peeled crab or shrimp, radish, sweet potato, carrot, root vegetables such as potato, Chinese cabbage,
Leafy vegetables such as cabbage, bulbs such as onions and onions, fruit vegetables such as eggplant, peppers and pumpkin, pods such as kidney beans and peas, grains such as rice, wheat, wheat, acne, bubbles and corn, or Processed foods such as hamburger steak, pasta, cooked rice, tofu and the like can be mentioned.

In the present invention, it is preferable to use a food containing fats and oils as the solid food. This is because the deterioration odor masking effect is higher than that of foods that do not contain oil and fat. Although the reason why the masking effect is improved is not clear, since many of the aroma substances are oil-soluble, they are easily dissolved in the oils and fats contained in solid foods, so the deterioration odor caused by heat sterilization is masked. It is thought to be because it is. The oil-and-fat-containing food may be a solid food containing oil and fat, but the present invention has a high effect of masking the deterioration odor of meat, and therefore exhibits an excellent effect as a method for producing heat-sterilized meat. .

Further, since bulbs such as onions and green onions contain sulfides, heating during sterilization may cause a strong offensive odor, mainly sulfur odor. However, according to the present invention, since the offensive odor can be masked, no or almost no offensive odor mainly including the sulfur odor is felt.
Heat-sterilized bulbs are obtained. Therefore, the present invention has an excellent effect as a method for producing heat-sterilized bulbs.

The above solid food may be cut into an arbitrary shape in advance before being subjected to heat sterilization treatment,
You may use what was cooked beforehand. Further, for the purpose of improving the texture of the solid food, the solid food is steamed,
You may perform blanching by the hot water of 60 degreeC or more, and also 80 degreeC-100 degreeC, or oil-fat treatment, such as deep-fried or oil-fat spraying or coating.

In the present invention, as described above, it is preferable to use the fat-and-oil-containing food as the solid food. Therefore, by subjecting the solid food to an oil and fat treatment, by increasing the oil and fat content of the solid food, compared to the case of using a solid food not subjected to the oil and fat treatment, the flavor of the heat-sterilized food finally obtained Will be good. The above-mentioned oil and fat treatment may be carried out by applying the oil and fat to the solid food, spraying or immersing it in the oil and fat, and attaching the oil and fat to the surface layer of the solid food. Further, heated fats and oils may be used when the fats and oils are treated on the solid food. When using heated oils and fats, the temperature of the oils and fats is preferably 60 ° C or higher, and more preferably 80 ° C to 100 ° C. Thereby, the fats and oils can be penetrated into the solid food to increase the fats and oils content, and the fats and oils used in the fats and oils treatment may be edible, for example, the masking effect of the deteriorated odor. Can be improved. It may be appropriately selected from animal fats and oils such as beef tallow, lard and fish oil, or edible fats and oils such as salad oil, cottonseed oil, olive oil, rice oil, rapeseed oil, rapeseed white oil, soybean oil and corn oil.

A feature of the present invention is that deterioration caused by the solid food which is the object to be sterilized is caused by directly contacting the steam in which the aroma substance is dispersed during the heat sterilization with the solid food which is the object to be sterilized. The point is that the odor is masked and the flavor reduction of the solid food is suppressed, and a solid food that has been heat-sterilized and has an excellent flavor can be obtained.

The fragrance substance to be dispersed in the vapor may be one having a scent that can be perceptually perceived. Therefore, if a generally defined fragrance molecule, that is, a volatile molecule having a functional group such as a carbonyl group, a hydroxyl group, an ester group, or an unsaturated bond and a molecular weight of 20 to 300, and a substance containing this molecule are used, In the present invention, sufficient effects can be achieved. Examples of the aroma substances are eugenol (main flavor of clove), linalool (main flavor of coriander), cumin aldehyde (containing cumin), cinnamic aldehyde (main flavor of cinnamon), anethole (main flavor of anise seed, fennel). , Anisaldehyde,
Furfural, pinene, citral, octanal, linalool, C ₈ aldehydes, C ₁₀ aldehydes, vanillin, 2-heptanone, 2-octanone, 2-undecanone, carboxylic, alpha-, beta-, .gamma.-ionone, Ezuran,
Examples include methyl dihydrojasmonate and maltol. The aroma substance may be appropriately selected depending on the flavor of the solid food that is the object to be treated. The amount of aroma substances dispersed in the steam varies depending on the type of aroma substances used,
When it is 0.05 or more, more preferably 0.1 ppm or more, the effect of masking the deterioration odor can be sufficiently obtained.

A method of dispersing the aroma substance in steam is to allow the aroma substance to exist in a certain volume of steam,
It suffices that a mixture of steam and a fragrant substance can be obtained, so to speak, the following two methods are preferable. Primarily,
This is a method in which the above-mentioned aroma substance is directly mixed with steam.
Second, raw materials containing aroma substances such as herbs or spices,
This is a method in which the solid food is stored in a room where it is subjected to heat sterilization treatment, and steam is brought into direct contact with the solid food and the aroma substance-containing raw material. These methods will be described more specifically.
The heat sterilization chamber is not particularly limited as long as it can heat-treat an object to be treated using steam, and a known steam retort sterilizer or the like may be used.

As a method of directly mixing the scented substance with the steam, a method of introducing steam into the heat sterilization treatment chamber to form a steam atmosphere in the heat sterilization treatment chamber, and dispersing the scented substance in the steam atmosphere, or preliminarily vaporization And a fragrance substance are mixed to disperse the fragrance substance in the steam, and this is supplied to the heat sterilization chamber.

Further, the second method, that is, the method of directly bringing the steam into direct contact with the aroma substance-containing raw material and the solid food in the heat sterilization treatment chamber, will be specifically described as follows. First, the solid food and the aroma substance-containing raw material, which are the objects to be treated, are stored in the heat sterilization treatment chamber. The aroma substance-containing raw material is a raw material containing the aroma substance described above, for example, clove, coriander, cumin, fennel,
Laurel, basil, pimenta, capsicum, garlic, ginger, star anise, nutmeg, pepper,
Examples include spices or herbs such as mustard, cinnamon, thyme and clove, and plants containing other aroma substances.

Next, steam is introduced into the heat sterilization chamber to form a steam atmosphere. As a result, the aroma substance contained in the aroma substance-containing raw material is dispersed in the vapor atmosphere, and vapor obtained by dispersing the aroma substance is obtained. When the vapor in which the aroma substance is dispersed comes into contact with the solid food in the heat sterilization chamber, the aroma of the solid food is masked by the aroma substance. Furthermore, the flavor of the solid food is maintained. As a result, a sterilized solid food product having a good flavor can be finally obtained. When the aroma substance-containing raw material is put into the heat sterilization chamber, the aroma substance-containing raw material is preferably shredded in advance. This is because the aroma substance in the raw material is more easily dispersed in the vapor than when the raw substance containing the aroma substance that is not shredded is used.

When the solid food is subjected to heat sterilization treatment, the steam temperature and the steam pressure used in the treatment are:
There is no particular limitation as long as it can achieve a predetermined sterilization value according to the storage conditions of the solid food to be treated. For example, 1
When producing a heat-sterilized solid food that is circulated under chilled conditions of 0 ° C. or lower, the steam to be used may be at atmospheric pressure and 100 ° C. In addition, when producing the heat-sterilized normal temperature distribution solid food, the steam to be used may be at a pressure higher than atmospheric pressure and brought into contact with the solid food at a temperature higher than 100 ° C.

[0021] In particular, the case of subjecting solid foods to pressure heat sterilization will be further explained. Using a known pressure heat sterilizer such as a steam type retort sterilizer, 0.05 MPa
~ 0.25 MPa, further 0.1 MPa-0.2 MP
In the pressurized atmosphere of a, 110 ° C to 135 ° C, and further 12
Steam containing a fragrant substance at 0 ° C to 130 ° C for 5 minutes to 40
It is preferable to directly contact the solid food for 10 minutes to 20 minutes. The pressure in this specification is
All are stated in gauge pressure.

The heat-sterilized solid food obtained by the above heat-sterilization treatment can be provided as a preservable food having a better flavor than conventional products by aseptically packaging in various containers.

[0023]

Example 1 100 parts by weight of chicken meat was cut into a 20 mm square die shape, which was blanched with hot water at 90 ° C., then filled in a bottomed container with an upper opening and placed in a pressure heat sterilizer. Stowed. Next, the pressure heat treatment apparatus was sealed, saturated steam at 100 ° C. was introduced into the apparatus to fill the apparatus with steam, and this state was maintained for 8 minutes and 20 seconds.
Next, 0.1 ppm of a mixture of thyme extract and laurel extract was previously mixed in the pressure heat treatment apparatus.
The steam at 0 ° C. was introduced to fill the inside of the apparatus, and the inside of the pressurized heat treatment apparatus was under a pressurized steam atmosphere of 0.1 MPa and 120 ° C. In this state, chicken was held for 11 minutes and 20 seconds. Next, the pressure heating device was restored to normal pressure, and the chicken subjected to the pressure heating treatment was taken out from the device. Then, the sterilized chicken is filled and sealed in a container in a sterile atmosphere,
A container of pressure-sterilized chicken meat was obtained. After that, the container was opened, and the flavor of the pressure-heated chicken inside was subjected to a sensory evaluation. As a result, no odor of deterioration was felt from the chicken, and the chicken had a good flavor.

[0024]

[Example 2] 90 parts by weight of 100 parts of chicken used in Example 1
It was blanching-treated with hot water at 0 ° C., then filled in a bottomed container having an upper opening and stored in a pressure heat sterilizer. Next, 5 parts by weight of Hall time and 5 parts by weight of hole laurel were housed in the pressure heat treatment apparatus, and the apparatus was sealed.
Then, saturated steam at 100 ° C. was introduced into the pressure heat treatment apparatus to fill the inside of the apparatus with steam, and this state was maintained for 8 minutes and 20 seconds. After that, the inside of the pressure heat treatment apparatus is set to 120
℃ steam is introduced, and the inside of the pressure heat treatment apparatus is heated to 0.
In a pressurized steam atmosphere of 1 MPa and 120 ° C., chicken was held in this state for 11 minutes and 20 seconds. Next, the pressure heating device was restored to normal pressure, and the sterilized chicken meat was then transferred to a filling chamber and aseptically filled and sealed in a container to obtain a container under pressure and heat sterilized chicken meat. Then, the container was opened, and the flavor of the pressure-heated chicken inside was sensory-evaluated, and no deterioration odor was sensed from the chicken.

[0025]

[Comparative Example 1] A pressure-heated chicken meat in a container was produced in the same manner as in Example 1 except that 0.1 ppm of the mixture of the thyme extract and the laurel extract was not mixed in the steam. Then, the container was opened, the sterilized chicken inside was taken out, and the flavor was sensory evaluated. As a result, the deterioration odor peculiar to chicken was strongly felt, and the flavor was obviously inferior to that of the product of Example 1. It was

[0026]

Comparative Example 2 100 parts by weight of chicken used in Example 1, 5 parts by weight of thyme for hall and 5 parts by weight of laurel were mixed at 90 ° C.
Was dipped in hot water for 10 minutes to subject the chicken to blanching and to give thyme and laurel scent to the chicken, which was stored in a pressure heat treatment apparatus and the apparatus was sealed. Then, saturated steam at 100 ° C. was introduced into the pressure heat treatment apparatus to fill the inside of the apparatus with steam, and this state was maintained for 8 minutes and 20 seconds. After that, steam at 120 ° C. is introduced into the pressure heat treatment apparatus so that the inside of the pressure heat treatment apparatus becomes a pressurized steam atmosphere of 0.1 MPa and 120 ° C., and the chicken is kept in this state for 11 minutes and 20 seconds. Held Next, the pressure heating device was restored to normal pressure, and the sterilized chicken meat was then transferred to a filling chamber and aseptically filled and sealed in a container to obtain a container under pressure and heat sterilized chicken meat. After that, when the flavor of the pressure-heated chicken was sensory-evaluated, this chicken was
The scent of thyme and laurel felt before the pressure heat treatment was very weak. Further, as in the case of the product of Comparative Example 1, the deterioration odor peculiar to the chicken subjected to pressure and heat treatment was strongly felt, and the flavor was remarkably inferior to the products of Example 1 and Example 2.

[0027]

According to the present invention, it is possible to mask the deteriorated odor generated when a solid food is heat-sterilized to a level at which there is no sensory problem. Further, it is possible to suppress the reduction of the flavor of the solid food. Therefore, it is possible to provide a solid food that has been subjected to heat sterilization treatment and has no deteriorated odor and maintains a good flavor.

Further, even when oil-and-fat-containing foods having a strong deterioration odor, particularly meats such as chicken meat and fish meat, are heat-sterilized as a solid food, the deterioration odor is masked to a level where there is almost no problem sensory. be able to. Further, even when bulbs such as onions and onions that emit an offensive odor containing a sulfur odor are subjected to heat sterilization treatment, the above offensive odor can be masked to a level where there is no sensory problem. Therefore, as compared with the conventional heat-sterilized meats or bulbs, it is possible to produce those having an excellent flavor.

In particular, when the solid food is brought into direct contact with steam for heat sterilization under pressure, a deteriorated odor is generated more strongly than when heat sterilization is performed under normal pressure. However, according to the present invention, it is possible to sufficiently mask the deteriorated odor generated by the sterilization under pressure. Therefore, it is possible to provide a solid food that has been heat-sterilized and has an excellent flavor that can be distributed at room temperature for a long period of time.

Claims (4)

(57) [Claims] 1. A method for producing a solid food after heat sterilization, which comprises subjecting the solid food to heat sterilization by directly contacting a vapor in which an aroma substance is dispersed with the solid food. 2. The solid food and the aroma substance-containing raw material are housed in a heat sterilization chamber, and the solid food and the aroma substance-containing raw material are subjected to heat sterilization treatment by directly contacting steam with the solid food and the aroma substance-containing raw material. A method for producing a heat-sterilized solid food. 3. The method for producing a heat-sterilized solid food according to claim 1 or 2, wherein the solid food is a fat-and-oil-containing food. 4. The method for producing a heat-sterilized solid food according to claim 3, wherein the fat-and-oil-containing food is meat.