JP4054489B2 - Retort food - Google Patents
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- JP4054489B2 JP4054489B2 JP22499399A JP22499399A JP4054489B2 JP 4054489 B2 JP4054489 B2 JP 4054489B2 JP 22499399 A JP22499399 A JP 22499399A JP 22499399 A JP22499399 A JP 22499399A JP 4054489 B2 JP4054489 B2 JP 4054489B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、風味等に優れるとともに、高温での保存性に優れたレトルト食品に関する。
【０００２】
【従来の技術】
缶詰、瓶詰め、あるいはレトルトパウチ入りのレトルト食品は、一般にＦ0 値（「食品微生物」相磯和嘉監修、医歯薬出版（株）、第１５３頁参照）が１０〜３０程度の加熱処理を行って、微生物による腐敗を防止している。かかる加熱条件では、耐熱性の強い胞子が残存する場合があるが、これらは通常の保存温度（室温以下）では増殖できない高温菌であるため、室温以下で保存すれば食品が腐敗することはない。
【０００３】
しかしながら、夏場に直射日光に晒されたり、熱帯地方で保存される等高温で保存されると、残存した耐熱性胞子が増殖し、食品を腐敗させる場合がある。かかる耐熱性胞子は、１２０℃で数時間の加熱でも残存するものがある等極めて耐熱性が強い。特に貝類や野菜類等に常在するクロストリディウム・サーモサッカロリティカム（Clostridium thermosaccharolyticum ）、クロストリディウム・スポロゲネス（sporogenes）等のクロストリディウム属菌は、耐熱性が極めて強く、高温保存中に食品を腐敗させる。このため、貝類や野菜類を含有する食品を滅菌するには、一般にＦ0 値が５０以上の過酷な加熱処理が必要であった。
【０００４】
【発明が解決しようとする課題】
しかしながら、かかる加熱処理を行うと、食品は、褐変や硬化を起こす等風味、食感、外観が著しく劣化することが多かった。
【０００５】
したがって本発明は、風味、食感、外観に優れるとともに、室温以上の高温での保存性に優れたレトルト食品を提供することを目的とする。
【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した結果、Ｆ0 値１０〜５０で加熱処理した、２５℃における溶存酸素濃度が０．８〜２．５ｐｐｍであるレトルト食品であれば、風味、食感、外観に優れるとともに、室温以上の高温で保存した場合でも腐敗することがないことを見出し、本発明を完成した。
【０００７】
すなわち本発明は、レトルト食品中の２５℃における溶存酸素濃度が０．８〜２．３ｐｐｍとなるように、レトルト食品用原料全てを充填・密閉した後のレトルト食品用容器のヘッドスペース容量を選択し、原料中一部の原料を予め混合してなるレトルト食品用原料混合物をレトルト食品用容器に充填し、次いで残余の原料をこのレトルト食品用容器に充填した後、このレトルト食品用容器の中心部がＦ 0 値２０〜５０となるように加熱処理するレトルト食品の製造方法により上記目的を達成したものである。
また本発明は、レトルト食品中の２５℃における溶存酸素濃度が０．８〜２．３ｐｐｍとなるように、レトルト食品用原料全てを充填・密閉した後のレトルト食品用容器のヘッドスペース容量を選択し、原料中一部の原料を予め混合してなるレトルト食品用原料混合物をレトルト食品用容器に充填し、次いで残余の原料をこのレトルト食品用容器に充填した後、このレトルト食品用容器の中心部がＦ 0 値２０〜５０となるように加熱処理したレトルト食品により上記目的を達成したものである。
【０００８】
【発明の実施の形態】
本発明のレトルト食品は、Ｆ0 値１０〜５０で加熱処理され、かつレトルト食品中の２５℃における溶存酸素濃度が０．８〜２．５ｐｐｍのものである。加熱処理条件及び２５℃における溶存酸素濃度が上記範囲であれば、風味、食感、外観に優れるとともに、室温以上の高温で保存した場合でも腐敗することがない。本発明のレトルト食品は、例えば以下の方法により製造することができる。
【０００９】
まずレトルト食品用原料をレトルト食品用容器に充填し、密閉する。本発明のレトルト食品の製造に用いる、レトルト食品用原料に特に制限はなく、レトルト食品の種類に応じて一般に用いられる原料を用いることができる。各原料は室温保存品、冷蔵品、冷凍品等いずれでもよい。また、形態も液状、粉状、顆粒状、千切り状、みじん切り状、ブロック状等任意である。
【００１０】
レトルト食品用原料は、全原料を予め混合してからレトルト食品用容器に充填するか、あるいは一部原料を予め混合してレトルト食品用容器に充填し、次いで残余の原料を別途レトルト食品用容器に充填する（以下、レトルト食品用原料の全部又は一部を予め混合したものを「レトルト食品用原料混合物」という）。レトルト食品用原料混合物を調製する場合のレトルト食品用原料の混合順序に特に制限はなく、レトルト食品の種類に応じた一般的な順序に従って混合することができる。レトルト食品用原料は予め加熱処理を行ってから混合してもよい。レトルト食品用原料混合物を調製した後、これを均一化するため、加熱処理を行ってもよい。レトルト食品用容器は、缶、レトルトパウチ、ビン等いずれでもよい。また、密閉方法に特に制限はない。
【００１１】
ここで、高頻度で食品を腐敗させるクロストリディウム属菌等の偏性嫌気性菌の増殖を防止し、かつ保存中の酸化による風味等の劣化を防止する観点から、レトルト食品中の２５℃における溶存酸素濃度が０．８〜２．５ｐｐｍ、好ましくは１．０〜２．０ｐｐｍとすることが必要である。溶存酸素濃度を０．８〜２．５ｐｐｍとする手段としては、例えば（１）レトルト食品用原料混合物調製の際の撹拌条件を選択する方法、（２）レトルト食品用原料混合物を充填、密閉した後のレトルト食品用容器のヘッドスペース容量を選択する方法等が挙げられる。（１）の方法では、レトルト食品用原料混合物の温度や粘度等を考慮して、撹拌の回転数、撹拌時間等を適宜選択すればよい。また、（２）の方法では、ヘッドスペース容量とレトルト食品用容器の容量との比率を考慮して、ヘッドスペース容量を適宜選択すればよい。また、（１）、（２）の方法を併用してもよい。
【００１２】
次いで、レトルト食品用容器に充填、密閉したレトルト食品用原料をＦ0 値１０〜５０、好ましくは２０〜４５で加熱処理する。１０未満では加熱効果が不十分で、室温以上で保存した場合のレトルト食品の腐敗を防止することができず、また５０を超えると食品が褐変したり硬くなったりする等、食品の風味、食感、外観が劣化するため好ましくない。なお、ここでＦ0 値は、最も熱が伝導し難いレトルト食品用容器中心部のＦ0 値である。加熱処理は、例えばレトルト殺菌機やオートクレーブ等を用いて行うことができる。Ｆ0 値が１０〜５０であれば、加熱処理温度に特に制限はないが、１１０〜１３０℃が好ましい。
【００１３】
加熱終了後、水冷、氷冷等適当な手段で速やかに４０℃以下に冷却することが好ましい。かくして得られたレトルト食品は、室温以上、特に約５５℃で長期間保存した場合でも、腐敗することがなく、また風味、食感、外観に優れたものである。
【００１４】
本発明のレトルト食品の種類には、特に制限はなく、例えばボンゴレソース、野菜ソース等のパスタ用ソース類；コンソメ野菜スープ、コーンポタージュスープ等のスープ類；缶入りコーヒー飲料、缶入りジュース等の缶入り飲料等が挙げられる。このうち、ｐＨが５．５〜７．０の中性又は中性付近のレトルト食品、あるいは貝類や野菜類を含有するレトルト食品が好ましく、ボンゴレソースが特に好ましい。
【００１５】
【実施例】
次に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。
【００１６】
実施例１、２及び比較例７
レトルト殺菌機による加熱処理条件を変更してレトルト食品を製造した。
みじん切りにしたにんにく２ｋｇをサラダ油２ｋｇでよく炒め、これにダイス状にカットしたにんじん５ｋｇ、種をとってみじん切りにしたピーマン２ｋｇ、ダイス状にカットしたたまねぎ２０ｋｇを加えて１０分間炒めた。これに食塩１．３ｋｇ、調味料４．２ｋｇ、香辛料０．１ｋｇ及び水８０ｋｇを混合し、２０ｒｐｍで撹拌しながら９０℃に加熱した後、７０℃に冷却した（レトルト食品用原料混合物）。該レトルト食品用原料混合物を３００個の７号缶に２１５ｇずつ充填し、さらに生のむき身あさり３０ｇ及びマッシュルーム４０ｇを充填した（原料の全充填量２８５ｇ）。次いで、クロストリディウム・サーモサッカロリティカムを１缶当たり７．２×１０2 個ずつ接種して、巻き締めた。次いで、レトルト殺菌機を用い、レトルト食品用容器の中心部のＦ0 値が２０となるように加熱処理して、レトルト食品（ボンゴレソース）を製造した。得られたレトルト食品３００個中から任意の１０個について、２５℃における溶存酸素濃度を測定した（実施例１）。実施例２及び比較例７は、実施例１において、レトルト殺菌機による加熱処理をＦ0 値５０（実施例２）、Ｆ0 値７（比較例７）とした以外は、実施例１と同様にしてレトルト食品を製造し、さらに実施例１と同様にして溶存酸素濃度を測定した。２５℃における溶存酸素濃度は、実施例１、２及び比較例７とも０．８〜１．４９ｐｐｍであった。
【００１７】
実施例３、４及び比較例８
実施例１、２及び比較例７において、レトルト食品用原料混合物充填量を変更してレトルト食品を製造した。
実施例３は、実施例１において、レトルト食品用原料混合物の充填量を２００ｇ（原料の全充填量２７０ｇ）とした以外は、実施例１と同様にしてレトルト食品を製造し、さらに実施例１と同様にして溶存酸素濃度を測定した。実施例４は、実施例２において、レトルト食品用原料混合物の充填量を２００ｇ（原料の全充填量２７０ｇ）とした以外は、実施例２と同様にしてレトルト食品を製造し、さらに実施例２と同様にして溶存酸素濃度を測定した。比較例８は、比較例７において、レトルト食品用原料混合物の充填量を２００ｇ（原料の全充填量２７０ｇ）とした以外は、比較例７と同様にしてレトルト食品を製造し、さらに比較例７と同様にして溶存酸素濃度を測定した。２５℃における溶存酸素濃度は、実施例３、４及び比較例８とも１．５〜２．３ｐｐｍであった。
【００１８】
比較例１〜３
実施例１、２及び比較例７において、レトルト食品用原料混合物充填量を変更してレトルト食品を製造した。
比較例１は、比較例７において、レトルト食品用原料混合物の充填量を２４０ｇ（原料の全充填量３１０ｇ）とした以外は、比較例７と同様にしてレトルト食品を製造し、さらに比較例７と同様にして溶存酸素濃度を測定した。比較例２は、実施例１において、レトルト食品用原料混合物の充填量を２４０ｇ（原料の全充填量３１０ｇ）とした以外は、実施例１と同様にしてレトルト食品を製造し、さらに実施例１と同様にして溶存酸素濃度を測定した。比較例３は、実施例２において、レトルト食品用原料混合物の充填量を２４０ｇ（原料の全充填量３１０ｇ）とした以外は、実施例２と同様にしてレトルト食品を製造し、さらに実施例２と同様にして溶存酸素濃度を測定した。２５℃における溶存酸素濃度は、比較例１〜３とも０．１〜０．２ｐｐｍであった。
【００１９】
比較例４〜６
実施例１、２及び比較例７において、レトルト食品用原料混合物充填量を変更してレトルト食品を製造した。
比較例４は、比較例７において、レトルト食品用原料混合物の充填量を２３０ｇ（原料の全充填量３００ｇ）とした以外は、比較例７と同様にしてレトルト食品を製造し、さらに比較例７と同様にして溶存酸素濃度を測定した。比較例５は、実施例１において、レトルト食品用原料混合物の充填量を２３０ｇ（原料の全充填量３００ｇ）とした以外は、実施例１と同様にしてレトルト食品を製造し、さらに実施例１と同様にして溶存酸素濃度を測定した。比較例６は、実施例２において、レトルト食品用原料混合物の充填量を２３０ｇ（原料の全充填量３００ｇ）とした以外は、実施例２と同様にしてレトルト食品を製造し、さらに実施例２と同様にして溶存酸素濃度を測定した。２５℃における溶存酸素濃度は、比較例４〜６とも０．３〜０．７９ｐｐｍであった。
実施例１〜４及び比較例１〜８におけるレトルト食品用原料混合時における撹拌の回転数、原料の全充填量、レトルト殺菌機による加熱処理条件及びレトルト食品中の２５℃における溶存酸素濃度を表１に示す。
【００２０】
【表１】
試験例１
レトルト食品の保存試験
上記で得られた各レトルト食品を５５℃で２週間保存した後、膨張缶の発生率及び腐敗率を測定した。結果を表１に示す。次いで、実施例１〜４のレトルト食品の風味、食感、外観を評価した。
実施例１及び３のレトルト食品は、実施例２及び４のレトルト食品と同様に、膨張缶の発生率及び腐敗率とも０％であった。すなわち、２５℃における溶存酸素濃度を０．８〜２．５ｐｐｍとすることにより、過酷な加熱処理を行わなくとも、高温での保存性に優れたレトルト食品を得ることができることが確認された。これに対し、２５℃における溶存酸素濃度が０．８ｐｐｍ未満である比較例１〜８のレトルト食品では、弱い加熱処理条件のみならず、過酷な加熱処理条件であっても膨張缶の発生及び腐敗を０％にすることはできなかった。なお、各実施例及び比較例において、膨張缶の発生率及び腐敗率が同じであることは、レトルト食品の腐敗がクロストリディウム・サーモサッカロリティカムに起因することを示唆している。また、実施例１及び３のレトルト食品は、加熱臭、焦げ臭、褐変、あさりの硬化等がなく、実施例２及び４のレトルト食品より、風味、食感、外観が優れていた。
【００２２】
【発明の効果】
本発明のレトルト食品は、風味、食感、外観に優れるとともに、高温での保存性に優れたものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a retort food excellent in flavor and the like and excellent in storage stability at high temperatures.
[0002]
[Prior art]
Canned, bottled, or retort pouched retort foods are generally heat treated with an F 0 value (see “Food Microorganisms” supervised by Kazuyoshi Aiso, Medical and Dentistry Publishing Co., Ltd., page 153). This prevents rot caused by microorganisms. Under such heating conditions, spores with strong heat resistance may remain, but since these are high-temperature bacteria that cannot grow at normal storage temperature (room temperature or lower), food will not spoil if stored at room temperature or lower. .
[0003]
However, if it is exposed to direct sunlight in the summer or stored at a high temperature such as being stored in the tropics, the remaining heat-resistant spores may grow and the food may be spoiled. Such heat-resistant spores have extremely high heat resistance, such as those that remain even after heating at 120 ° C. for several hours. In particular, Clostridium bacteria such as Clostridium thermosaccharolyticum and Clostridium sporogenes, which are resident in shellfish and vegetables, have extremely high heat resistance. Rot foods during high temperature storage. For this reason, in order to sterilize food containing shellfish and vegetables, generally, severe heat treatment with an F 0 value of 50 or more is required.
[0004]
[Problems to be solved by the invention]
However, when such heat treatment is carried out, foods often deteriorate significantly in flavor, texture and appearance such as browning and hardening.
[0005]
Accordingly, an object of the present invention is to provide a retort food that is excellent in flavor, texture, and appearance, and that is excellent in storage stability at room temperature or higher.
[0006]
[Means for Solving the Problems]
As a result of diligent research to achieve the above object, the present inventors have conducted heat treatment at an F 0 value of 10 to 50, and if the retort food has a dissolved oxygen concentration at 25 ° C. of 0.8 to 2.5 ppm, The present invention was completed by finding out that it is excellent in flavor, texture and appearance and does not rot even when stored at a high temperature of room temperature or higher.
[0007]
That is, the present invention provides the head space capacity of the retort food container after filling and sealing all the retort food raw materials so that the dissolved oxygen concentration at 25 ° C. in the retort food is 0.8 to 2.3 ppm. Select, fill a retort food container with a mixture of some of the raw materials in advance, and then fill the retort food container with the rest of the retort food container. The above object is achieved by a method for producing a retort food that is heat-treated so that the center portion has an F 0 value of 20 to 50 .
In addition, the present invention selects the head space capacity of the retort food container after filling and sealing all the raw material for retort food so that the dissolved oxygen concentration at 25 ° C. in the retort food is 0.8 to 2.3 ppm. And filling the retort food container with a part of the raw material mixed in advance, and then filling the retort food container with the remaining raw material. The above object is achieved by a retort food that has been heat-treated so that the portion has an F 0 value of 20 to 50.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The retort food of the present invention is heat-treated at an F 0 value of 10 to 50 and has a dissolved oxygen concentration of 0.8 to 2.5 ppm at 25 ° C. in the retort food. When the heat treatment conditions and the dissolved oxygen concentration at 25 ° C. are in the above ranges, the flavor, texture and appearance are excellent, and even when stored at a high temperature of room temperature or higher, it does not rot. The retort food of the present invention can be produced, for example, by the following method.
[0009]
First, a retort food material is filled in a retort food container and sealed. There is no restriction | limiting in particular in the raw material for retort food used for manufacture of the retort food of this invention, The raw material generally used according to the kind of retort food can be used. Each raw material may be a room temperature storage product, a refrigerated product, a frozen product, or the like. Also, the form is arbitrary such as liquid, powder, granule, shredded, chopped, block or the like.
[0010]
Retort food ingredients are premixed and then filled into a retort food container, or some ingredients are premixed and filled into a retort food container, then the remaining ingredients are added separately to the retort food container. (Hereinafter, a mixture of all or part of the raw material for retort food is referred to as a “retort food raw material mixture”). There is no restriction | limiting in particular in the mixing order of the raw material for retort foods in the case of preparing the raw material mixture for retort foods, It can mix according to the general order according to the kind of retort food. The raw material for retort food may be mixed after heat treatment in advance. After preparing the raw material mixture for retort food, in order to make this uniform, you may heat-process. The container for retort food may be a can, a retort pouch, a bottle or the like. Moreover, there is no restriction | limiting in particular in the sealing method.
[0011]
Here, from the viewpoints of preventing the growth of obligate anaerobic bacteria such as Clostridium bacteria that cause food to rot at high frequency and preventing deterioration of flavor and the like due to oxidation during storage, It is necessary that the dissolved oxygen concentration at 0 ° C. is 0.8 to 2.5 ppm, preferably 1.0 to 2.0 ppm. As means for adjusting the dissolved oxygen concentration to 0.8 to 2.5 ppm, for example, (1) a method of selecting a stirring condition when preparing a raw material mixture for retort food, (2) filling and sealing the raw material mixture for retort food Examples include a method of selecting a head space capacity of a later retort food container. In the method (1), the rotational speed of stirring, stirring time, etc. may be appropriately selected in consideration of the temperature, viscosity, etc. of the raw material mixture for retort food. In the method (2), the head space capacity may be appropriately selected in consideration of the ratio between the head space capacity and the capacity of the retort food container. Moreover, you may use together the method of (1) and (2).
[0012]
Next, the retort food material filled and sealed in the retort food container is heat-treated at an F 0 value of 10 to 50, preferably 20 to 45. If it is less than 10, the heating effect is insufficient, and the retort food cannot be prevented from being spoiled when stored at room temperature or higher, and if it exceeds 50, the food may be browned or hardened. It is not preferable because the feeling and appearance deteriorate. Here, the F 0 value is the F 0 value at the center of the container for retort food that is most difficult to conduct heat. The heat treatment can be performed using, for example, a retort sterilizer or an autoclave. If F 0 value of 10 to 50, there is no particular limitation on the heat treatment temperature is preferably 110-130 ° C..
[0013]
After the heating, it is preferable to quickly cool to 40 ° C. or lower by an appropriate means such as water cooling or ice cooling. The retort food product thus obtained does not rot even when stored at room temperature or higher, particularly about 55 ° C. for a long period of time, and has excellent flavor, texture and appearance.
[0014]
There is no restriction | limiting in particular in the kind of retort food of this invention, For example, sauces for pasta, such as a bongole sauce and a vegetable sauce; Soups, such as a consomme vegetable soup and a corn potage soup; Canned coffee drink, canned juice, etc. Examples include canned beverages. Among these, neutral or near neutral retort food having a pH of 5.5 to 7.0, or retort food containing shellfish or vegetables is preferable, and bongole sauce is particularly preferable.
[0015]
【Example】
EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
[0016]
Examples 1 and 2 and Comparative Example 7
Retort food was manufactured by changing the heat treatment conditions with the retort sterilizer.
2 kg of chopped garlic was well fried with 2 kg of salad oil. To this was added 5 kg of carrots cut into dies, 2 kg of peppers chopped and chopped, and 20 kg of onions cut into dies, then fried for 10 minutes. This was mixed with 1.3 kg of salt, 4.2 kg of seasoning, 0.1 kg of spice and 80 kg of water, heated to 90 ° C. with stirring at 20 rpm, and then cooled to 70 ° C. (raw material mixture for retort food). The raw material mixture for retort food was filled into 300 No. 7 cans at a rate of 215 g, and further filled with 30 g of raw peeled clams and 40 g of mushrooms (total raw material filling amount 285 g). Subsequently, 7.2 × 10 2 clostridium thermosaccharolytic cams were inoculated per can and tightened. Next, using a retort sterilizer, the retort food (bongo sauce) was manufactured by heat treatment so that the F 0 value at the center of the retort food container was 20. The dissolved oxygen concentration in 25 degreeC was measured about arbitrary 10 pieces from 300 obtained retort foodstuffs (Example 1). Example 2 and Comparative Example 7 are the same as Example 1 except that the heat treatment by the retort sterilizer is F 0 value 50 (Example 2) and F 0 value 7 (Comparative Example 7) in Example 1. Then, a retort food was produced, and the dissolved oxygen concentration was measured in the same manner as in Example 1. The dissolved oxygen concentration at 25 ° C. was 0.8 to 1.49 ppm in both Examples 1 and 2 and Comparative Example 7.
[0017]
Examples 3 and 4 and Comparative Example 8
In Examples 1 and 2 and Comparative Example 7, retort food was manufactured by changing the filling amount of the raw material mixture for retort food.
In Example 3, a retort food was produced in the same manner as in Example 1, except that the filling amount of the raw material mixture for retort food was 200 g (total filling amount of raw material 270 g). The dissolved oxygen concentration was measured in the same manner as described above. In Example 4, a retort food was produced in the same manner as in Example 2 except that the amount of the raw material mixture for retort food was 200 g (total amount of raw material was 270 g). The dissolved oxygen concentration was measured in the same manner as described above. In Comparative Example 8, a retort food was produced in the same manner as in Comparative Example 7, except that the filling amount of the raw material mixture for retort food was 200 g (total filling amount of raw material 270 g). The dissolved oxygen concentration was measured in the same manner as described above. The dissolved oxygen concentration at 25 ° C. was 1.5 to 2.3 ppm in Examples 3 and 4 and Comparative Example 8.
[0018]
Comparative Examples 1-3
In Examples 1 and 2 and Comparative Example 7, retort food was manufactured by changing the filling amount of the raw material mixture for retort food.
In Comparative Example 1, a retort food was produced in the same manner as in Comparative Example 7, except that the filling amount of the raw material mixture for retort food was 240 g (total filling amount of raw material 310 g). The dissolved oxygen concentration was measured in the same manner as described above. In Comparative Example 2, a retort food was produced in the same manner as in Example 1 except that the filling amount of the raw material mixture for retort food was 240 g (total filling amount of raw material 310 g). The dissolved oxygen concentration was measured in the same manner as described above. In Comparative Example 3, a retort food was produced in the same manner as in Example 2 except that the filling amount of the raw material mixture for retort food was 240 g (total filling amount of raw material 310 g). The dissolved oxygen concentration was measured in the same manner as described above. The dissolved oxygen concentration at 25 ° C. was 0.1 to 0.2 ppm in both Comparative Examples 1 to 3.
[0019]
Comparative Examples 4-6
In Examples 1 and 2 and Comparative Example 7, retort food was manufactured by changing the filling amount of the raw material mixture for retort food.
In Comparative Example 4, a retort food was produced in the same manner as in Comparative Example 7, except that the filling amount of the raw material mixture for retort food was changed to 230 g (total filling amount of raw material 300 g). The dissolved oxygen concentration was measured in the same manner as described above. In Comparative Example 5, a retort food was produced in the same manner as in Example 1 except that the filling amount of the raw material mixture for retort food was changed to 230 g (total filling amount of raw material 300 g). The dissolved oxygen concentration was measured in the same manner as described above. In Comparative Example 6, a retort food was produced in the same manner as in Example 2 except that the filling amount of the raw material mixture for retort food was changed to 230 g (total filling amount of raw material 300 g). The dissolved oxygen concentration was measured in the same manner as described above. The dissolved oxygen concentration at 25 ° C. was 0.3 to 0.79 ppm in Comparative Examples 4 to 6.
Tables 1 to 4 and Comparative Examples 1 to 8 show the number of revolutions of stirring during mixing of raw materials for retort food, the total amount of raw materials, the heat treatment conditions by the retort sterilizer, and the dissolved oxygen concentration at 25 ° C. It is shown in 1.
[0020]
[Table 1]
Test example 1
Retort food storage test Each retort food obtained above was stored at 55 ° C. for 2 weeks, and then the rate of occurrence of the expansion can and the decay rate were measured. The results are shown in Table 1. Next, the flavor, texture, and appearance of the retort foods of Examples 1 to 4 were evaluated.
In the retort foods of Examples 1 and 3, as with the retort foods of Examples 2 and 4, both the rate of occurrence of the expansion can and the decay rate were 0%. That is, by setting the dissolved oxygen concentration at 25 ° C. to 0.8 to 2.5 ppm, it was confirmed that a retort food excellent in storability at high temperatures could be obtained without performing severe heat treatment. In contrast, in the retort foods of Comparative Examples 1 to 8 having a dissolved oxygen concentration at 25 ° C. of less than 0.8 ppm, not only weak heat treatment conditions but also severe heat treatment conditions were generated and spoiled. Could not be reduced to 0%. In each of the examples and comparative examples, the same rate of expansion cans and decay rate suggests that the decay of the retort food is caused by Clostridium thermosaccharity cam. In addition, the retort foods of Examples 1 and 3 did not have a heated odor, a burnt odor, browning, a clam cure, etc., and were superior in flavor, texture and appearance to the retort foods of Examples 2 and 4.
[0022]
【The invention's effect】
The retort food of the present invention is excellent in flavor, texture and appearance, and is excellent in storage stability at high temperatures.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22499399A JP4054489B2 (en) | 1999-08-09 | 1999-08-09 | Retort food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22499399A JP4054489B2 (en) | 1999-08-09 | 1999-08-09 | Retort food |
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| Publication Number | Publication Date |
|---|---|
| JP2001046034A JP2001046034A (en) | 2001-02-20 |
| JP4054489B2 true JP4054489B2 (en) | 2008-02-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22499399A Expired - Lifetime JP4054489B2 (en) | 1999-08-09 | 1999-08-09 | Retort food |
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| JP (1) | JP4054489B2 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7714085B1 (en) * | 2024-05-10 | 2025-07-28 | 森永乳業株式会社 | Food and drink in sealed container and method for producing food and drink in sealed container |
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1999
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| Publication number | Publication date |
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| JP2001046034A (en) | 2001-02-20 |
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