JP4733467B2 - Retort container manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a food in a retort container containing, for example, curry sauce, curry filling, white sauce, stew, coconut rice sauce, pasta sauce, demiglace sauce or ingredients.

In order to increase the viscosity, starch is generally added to curry sauce, white sauce (for stew etc.), pasta sauce, demiglace sauce and the like. Thus, the sauces which added starch as a thickener are accommodated in a retort container, retort-sterilized, and are distribute | circulating as various goods on the market.
Here, as a retort sterilization condition, a device has been proposed in which the retort pouch is not damaged and reaches a predetermined sterilization temperature in a short time (Patent Document 1). Here, the temperature is adjusted after retort sterilization. It cools in the range of about 40-20 degreeC (refer FIGS. 9-16). On the other hand, Patent Document 2 describes a method for producing a retort-filled food product without deterioration of flavor and free of solid content, so that it has a specific air content and a specific head space. It is disclosed that food is filled in a retort container and sterilized by retort. Here, a Demigra sauce having a starch content of 2 mass% is cooled to room temperature after retort sterilization.

  As described above, various retort sterilization treatments and subsequent cooling conditions have been proposed. For economic reasons, cooling after retort sterilization is generally set to about 40 ° C. In the thus prepared retort food, the viscosity immediately after cooling decreases, but the viscosity gradually increases during storage (storage) and becomes a suitable viscosity. However, after retort sterilization of sauces with starch content of 3% by mass or more, the retort food produced by cooling to around 40 ° C. is stored at a high temperature of about 40 ° C. as in summer, etc. It has been found that there is a problem that the viscosity lowered by retort sterilization does not rise so much, and the viscosity remains low and does not rise to a suitable viscosity even after returning to room temperature.

Japanese Patent Laid-Open No. 7-125779 JP 2001-61458 A

An object of this invention is to provide the manufacturing method of the foodstuff with a retort container in which suitable viscosity is hold | maintained, without the viscosity at the time of eating falling, even if it stores at about 40 degreeC and high temperature.
Another object of the present invention is to provide a method for producing and storing a food in a retort container that maintains a suitable viscosity without lowering the viscosity during eating.

The present invention relates to a food containing an aqueous liquid containing 3% by mass or more of starch, or a retort-contained food containing a food containing the aqueous liquid contained in a retort container. When the temperature of the food is cooled to a specific temperature within a specific short time and then cooled to a specific temperature, and then sealed and aged in a container formed of a heat-insulating material, the above problems are solved. It was based on the knowledge that it could be done.
That is, the present invention relates to a retort container after retort sterilizing a food comprising an aqueous liquid containing 3% by mass or more of starch or a food containing a food containing the aqueous liquid in a retort container. The retort is characterized in that the temperature of the food in the container is cooled to 30 ° C. or less within 60 minutes from the start to the end of cooling, and then aged in a container formed of a heat insulating material. Provided is a method for producing a food in a container.
In the present invention, the food in the retort container is sterilized by retort, the product temperature of the food in the retort container is cooled to a predetermined temperature or lower, and then left at a temperature lower than the predetermined temperature for a predetermined time or longer. It was made based on the knowledge that the above problems can be solved by storing at the above temperature.
That is, the present invention relates to a retort container after retort sterilizing a food comprising an aqueous liquid containing 3% by mass or more of starch or a food containing a food containing the aqueous liquid in a retort container. Manufacturing the food in a retort container, which comprises cooling the product temperature of the food to 30 ° C. or lower, and then leaving it to stand at a temperature of 30 ° C. or lower for 6 hours or more and then storing it at a temperature of 40 ° C. or higher.・ Provide storage methods.

Examples of foods comprising an aqueous liquid containing 3% by mass or more, preferably 4.5% by mass or more of the starch targeted by the present invention include curry sauce, curry filling, white sauce, stew, coconut rice sauce, pasta sauce or demigula. Source is given. These sauces basically use water as a medium, in which various components of the sauce are dissolved and / or dispersed, and contain 3% by mass or more of starch. Ingredients that can be added to the sauce include, for example, boiled vegetables, onion fines, various extracts, fats and oils, acidulants, emulsifiers, spices, salts, sweeteners, seasonings, and pigments. Moreover, you may add thickeners other than starch. Examples of the thickener include xanthan gum, guar gum, and gum arabic, and it is preferable to adjust the viscosity and texture of the final product using these. The starch content in the aqueous liquid is preferably 15% by mass or less.
In addition to the aqueous liquid, the food containing the aqueous liquid targeted in the present invention includes vegetables such as potatoes and carrots, curry containing various solids such as fruits and meats, various stews, and sauces Pasta and so on.
In this invention, the foodstuffs containing the said foodstuff in a retort container make object. Here, as the retort container, various conventionally known retort containers such as a retort pouch can be used, but it is preferable to use a retort pouch.

In the first aspect of the present invention, such food in a retort container is sterilized by retort. For retort sterilization, any of conventionally known rotary retort sterilization or stationary retort sterilization can be employed. In addition, as temperature and time at the time of sterilization, the conditions for about 5-130 minutes are mentioned at about 110-135 degreeC, for example.
In the first aspect of the present invention, after retort sterilization in this way, the temperature of the food in the retort container is cooled to 30 ° C. or less within 60 minutes from the start to the end of cooling. Cooling is preferably performed by introducing cooling water into the retort sterilizer. That is, after the retort sterilization is completed, the cooling water should be introduced promptly, preferably immediately. At this time, the temperature of the food in the retort container is preferably cooled to a predetermined temperature, for example, 30 ° C. to 20 ° C. within 40 minutes.
Here, the temperature of the food in the retort container is the same as the temperature of the food in the retort container because the temperature of the food in the retort container is uniform due to rotation when rotary retort sterilization is adopted. It can be. On the other hand, when stationary retort sterilization is employed, the temperature of the product may be measured by inserting a temperature sensor (for example, a temperature sensor of Elab) into the center of the retort container.

  In the present invention, the food in the retort container cooled in this manner is sealed and aged in a container formed of a heat insulating material. Here, it is preferable to use a cardboard box as a container formed of a heat insulating material, and it is accommodated tightly so that a head space is not generated in the cardboard box as much as possible, and the box is closed (sealed). preferable. By doing in this way, it is preferable to age the cooled foodstuff in a retort container at the cooling temperature. The aging is preferably performed for 12 hours or more, more preferably 24 hours or more. In the present invention, the upper limit of the aging time is not particularly set, but is preferably within 3 days for practical use. When storing the cooled food in a retort container in a cardboard box, it is preferable to insert cardboard paper or a plate as a partition between the retort containers. The cardboard box is preferably formed of a cardboard plate having a thickness of 4 to 6 mm.

In the second aspect of the present invention, after retort sterilizing a food made of an aqueous liquid containing 3% by mass or more of starch or a food containing a retort container containing a food containing the aqueous liquid in a retort container The retort container is characterized in that it includes cooling the temperature of the food in the retort container to 30 ° C. or lower, and then storing it at a temperature of 30 ° C. or lower for 6 hours or more and then storing it at a temperature of 40 ° C. or higher. Provide food manufacturing and storage methods. Here, it is preferable to leave at a temperature of 30 ° C. or less for 6 hours to 3 days. Moreover, as temperature of 30 degrees C or less, it is preferable that it is 5-30 degrees C, and storing at the temperature of 40 degrees C or more is preferable to store at 40-50 degrees C for half a day or more.
Other conditions can be the same as those in the first embodiment.
Next, an example explains the present invention.

Example 1
4 parts by weight of wheat flour and 6 parts by weight of lard were heated and mixed to a reaching temperature of 120 ° C. to obtain flour roux.
Next, to 10 parts by weight of the flour roux thus obtained, 1.7 parts by weight of tomato paste, 1 part by weight of corn starch, 1.5 parts by weight of curry powder, 2 parts by weight of sugar, 1.5 parts by weight of salt and 50 parts by mass of water was mixed and heated to a product temperature of 95 ° C. to obtain curry sauce (starch content of about 4.9% by mass).
The obtained curry sauce was filled with 3 kg of a retort-resistant standing pouch (height 350 mm, width 240 mm, bottom folding height 65 mm when flattened), stored in a rotary retort sterilizer, and 25 ° C. at 25 ° C. Heat sterilization for minutes was performed. Immediately after completion of the heat sterilization, cold water was poured into the retort sterilizer and cooled within 40 minutes so that the product temperature was 40 ° C., 35 ° C., 30 ° C., 25 ° C., 20 ° C., and five types of samples were produced.
These samples are immediately stored in cardboard boxes (long side: 440 mm, short side: 350 mm, height: 160 mm, thickness: 5 mm) for each product temperature in two rows with Z-shaped dividers, and with two pieces stacked in the middle divider plate. The cardboard box was covered and immediately stored in a constant temperature bath of 40 ° C., and the viscosity at the time of eating after 1 day and 7 days was measured.

As a result, the viscosities after one day were cooled to 20 ° C, and the designed viscosity was obtained even when stored at 40 ° C (2200mPa · s). (1984 mPa · s), 35 ° C. (1668 mPa · s), and cooling to 40 ° C. (1624 mPa · s) were considerably low. That is, in the case of cooling to 35 ° C. or 40 ° C. after retort sterilization, a desired viscosity increase effect could not be obtained even when sealed and aged in a container formed of a heat insulating material.
On the other hand, regarding the viscosity after 7 days, the one cooled to 40 ° C has a slight increase in viscosity, but it is considerably lower than the design level (1752 mPa · s), and the one cooled to 35 ° C rises. Slightly low (2000 mPa · s). On the other hand, by cooling to 30 ° C., the viscosity increased to the design level after storage for 1 week, and the value converged to the values when cooled to 25 ° C. and 20 ° C. From the above results, retort can be obtained after cooling to 35 ° C or 40 ° C after retort sterilization, even if it is sealed and aged in a container formed of a heat-insulating material. It was confirmed that the effect of increasing the desired viscosity can be obtained by cooling to 30 ° C. or lower after sterilization and sealing and aging in a container formed of a heat insulating material.

In the above method, the product temperature is defined as the product temperature based on the surface temperature because the temperature inside the pouch is uniform due to rotation.
Moreover, after measuring 200 ml from each sample and making the product temperature 80-90 degreeC with a 100 degreeC hot water bath, what was cooled to 60 degreeC in a 60 degreeC constant temperature water bath is B type viscosity. The viscosity after 30 seconds was measured while rotating with a meter (rotor No. 3, rotation speed 30 rpm).

Example 2
4 parts by weight of wheat flour and 6 parts by weight of lard were heated and mixed to a reaching temperature of 120 ° C. to obtain flour roux.
Next, to 10 parts by weight of the flour roux thus obtained, 1.7 parts by weight of tomato paste, 1 part by weight of corn starch, 1.5 parts by weight of curry powder, 2 parts by weight of sugar, 1.5 parts by weight of salt and 50 parts by mass of water was mixed and heated to a product temperature of 95 ° C. to obtain curry sauce (starch content of about 4.9% by mass).
1 kg of the obtained curry sauce was filled in a retort-resistant pouch (height 290 mm, width 200 mm), housed in a stationary retort sterilizer, and sterilized by heating at 123 ° C. for 50 minutes.
Immediately after the heat sterilization, cold water was poured into the retort sterilizer to cool the product to a temperature of 50 ° C or lower. Next, the sample was taken out from the retort sterilizer, immersed in water at 20 ° C. and 5 ° C., and cooled within 60 minutes from the start of cooling until the product temperature reached each temperature.
(1) Samples with a product temperature of 5 ° C are immediately stored in a 5 ° C constant temperature bath for 1 day, then moved to a 40 ° C constant temperature bath, and the viscosity at eating after 1 day and 6 days is measured. Samples with a temperature of 20 ° C are immediately stored in a constant temperature bath at 20 ° C for 6 hours, then moved to a constant temperature bath at 40 ° C, and the viscosity at eating after 0.75 days and 6.75 days is measured. A sample with a temperature of 20 ° C. is immediately stored in a constant temperature bath at 20 ° C. for 1 day, then moved to a constant temperature bath at 40 ° C., and the viscosity at eating after 1 day and 6 days is measured. (4) Product temperature is 20 ° C. The sample was immediately stored in a constant temperature bath at 20 ° C. for 3 days, then moved to a constant temperature bath at 40 ° C., and the viscosity at the time of eating after 4 days was measured. (5) The sample was taken out from the retort sterilizer and immediately Store in a thermostatic bath and measure the viscosity when eating 1 day and 7 days later (target)
The viscosity (mPa · s) was measured in the same manner as in Example 1. The results are summarized in Table 1.

Table-1

As is apparent from the results in Table 1, the viscosity of (1) transferred to a constant temperature bath at 40 ° C. after storage at 5 ° C. for 1 day is obtained with the desired increase in viscosity after 1 day of storage, and is constant even after 6 days of storage. It can be seen that a stable viscosity can be obtained as designed.
The viscosity of (2), which was stored in a 20 ° C constant temperature bath for 6 hours and then transferred to a 40 ° C constant temperature bath, showed a desired increase in viscosity after 0.75 days of storage and remained constant even after 6.75 days of storage. As a design, a stable viscosity could be obtained. In (3), which was stored in a 20 ° C constant temperature bath for 1 day and then transferred to a 40 ° C constant temperature bath, the desired increase in viscosity was obtained by 1 day after storage, and was constant even after 6 days of storage, as designed and stable The obtained viscosity could be obtained. Even in (4), which was stored in a 20 ° C. thermostat for 3 days and then transferred to a 40 ° C. thermostat, the desired viscosity was obtained by 4 days after storage. Therefore, it was confirmed that the period for storing the curry sauce in a constant temperature bath at 20 ° C. in order to increase the viscosity to the desired viscosity is sufficient in the range of at least 6 hours to 3 days.

Example 3
About the curry sauce similar to Example 2, it heat-sterilized similarly to Example 2. FIG.
That is, immediately after completion of the heat sterilization, cold water was poured into the retort sterilizer to cool the product to 50 ° C. or less. Next, the sample was taken out from the retort sterilizer, immersed in water at 20 ° C. and 5 ° C., and cooled for over 60 minutes from the start of cooling until the product temperature reached each temperature (20 ° C .: 104 minutes, 5 minutes (C: 91 minutes).
(1) Samples with a product temperature of 5 ° C are immediately stored in a 5 ° C constant temperature bath for 1 day, then moved to a 40 ° C constant temperature bath, and the viscosity at eating after 1 day and 6 days is measured. Samples with a temperature of 20 ° C are immediately stored in a constant temperature bath at 20 ° C for 6 hours, then moved to a constant temperature bath at 40 ° C, and the viscosity at eating after 0.75 days and 6.75 days is measured. A sample with a temperature of 20 ° C. is immediately stored in a constant temperature bath at 20 ° C. for 1 day, then moved to a constant temperature bath at 40 ° C., and the viscosity at eating after 1 day and 6 days is measured. (4) Product temperature is 20 ° C. The sample was immediately stored in a constant temperature bath at 20 ° C. for 3 days, then moved to a constant temperature bath at 40 ° C., and the viscosity at the time of eating after 4 days was measured. (5) The sample was taken out from the retort sterilizer and immediately at 40 ° C. Store in a constant temperature bath and measure the viscosity when eating after 1 day and 7 days (target)
The viscosity (mPa · s) was measured in the same manner as in Example 1. The results are summarized in Table 2.

Table-2

From the results in Table 2, the viscosity of (1) transferred to a constant temperature bath at 40 ° C. after storage at 5 ° C. for 1 day is the desired viscosity increase after 1 day of storage, and is constant even after 6 days of storage. It can be seen that a consistent and stable viscosity can be obtained.
The viscosity of (2), which was stored in a 20 ° C constant temperature bath for 6 hours and then transferred to a 40 ° C constant temperature bath, showed a desired increase in viscosity after 0.75 days of storage and remained constant even after 6.75 days of storage. As a design, a stable viscosity could be obtained. In (3), which was stored in a 20 ° C constant temperature bath for 1 day and then transferred to a 40 ° C constant temperature bath, the desired increase in viscosity was obtained by 1 day after storage, and was constant even after 6 days of storage, as designed and stable. Viscosity could be obtained. Also in (4) which was transferred to a 40 ° C. thermostat after storing in a 20 ° C. thermostat for 3 days, the desired viscosity was obtained by 4 days after storage. Therefore, it was confirmed that the period for storing the curry sauce in a constant temperature bath at 20 ° C. in order to increase the viscosity to the desired viscosity is sufficient in the range of at least 6 hours to 3 days.

Claims (6)

Retort sterilized food containing an aqueous liquid containing 3% by mass or more of starch or containing 1 to 3 kg of food containing the aqueous liquid in a retort container at a temperature of 110 to 135 ° C. Then, the temperature of the food in the retort container is cooled to 30 to 20 ° C. within 40 minutes from the start to the end of cooling, and then sealed and aged in a container formed of a heat insulating material. A method for producing a food in a retort container.   The method according to claim 1, wherein the aqueous liquid contains 4.5% by mass or less of starch.   The method according to claim 1 or 2, wherein the heat insulating material is cardboard.   The method according to any one of claims 1 to 3, wherein the aging is performed for 12 hours or more after the container is hermetically stored in a container formed of a heat insulating material.   The method according to any one of claims 1 to 4, wherein the aqueous liquid is curry sauce, curry filling, white sauce, stew, coconut rice sauce, pasta sauce or demiglace sauce. Retort sterilized food containing an aqueous liquid containing 3% by mass or more of starch or containing 1 to 3 kg of food containing the aqueous liquid in a retort container at a temperature of 110 to 135 ° C. Thereafter, the temperature of the food in the retort container is cooled to 5 to 30 ° C. , then left at a temperature of 30 ° C. or less for 6 hours to 3 days , and then stored at a temperature of 40 to 50 ° C. Manufacturing and storage of food in containers.