JPH0514545B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Fields] Due to changes in eating habits in recent years, the use of prepared foods has become diverse and has been growing rapidly, including those prepared and sold in stores, convenience stores, supermarkets, department stores, etc. From packaged goods for individuals at food counters, to office lunches, to mass production in central kitchens for restaurant chains, each method is individually rational depending on the scale, supply route, and form of final consumption. is taken. However, depending on the type of prepared food and its cooking method, there are various technical constraints in handling the quantity and preservation of the seasoned food, and in addition, it is not economically viable. There are some things that cannot be done, and one of them is boiled food. The simmered food referred to in the present invention does not refer to curry, stew, stew of chicken and vegetables, etc., which are made by simmering shredded ingredients in broth or sauce, but have many liquid parts as a whole, such as horse mackerel, flatfish, etc. Whole fish excluding internal organs, fillets of fish such as tuna, cutlet, skipper, sweetfish, etc., fish and shellfish such as scallops, scallops, and shellfish, and their fillets, beef, pork, chicken, mutton, etc. Meat fillets, potatoes, sweet potatoes, eight heads, taro, carrots,
Vegetables such as meatballs, peas, peas, etc., or vegetables cut into appropriate sizes, such as hanpen, kamaboko, meatballs, hamburgers, etc., as well as fish and meat,
If necessary, minced meat, etc., mixed with chopped vegetables, starch, wheat flour or its processed products, soybean protein, etc., and molded into the desired shape, or soybeans such as tofu, rehydrated Koya tofu, and yuba. Processed products molded into appropriate sizes, or boiled foods made from large individuals as side dishes, such as Ganmodoki-like foods made from tofu or soybean protein and mixed with shredded vegetables, seaweed, and beans. In other words, molded foods that have already been heated, such as fish paste products such as chikuwa, fish cakes, tofu-related tofu-age, and ganmodoki, can be further heated and lightly roasted to give them a unique flavor. In some cases, these blended ingredients before heat processing also fall within the category of individual side dishes as defined in the present invention, and furthermore, vegetables such as lotus roots, carrots, taro, and bamboo shoots cut into appropriate sizes and chicken meat are also included. A mixture of fillets is also a side dish that is the object of the present invention. [Prior Art] Traditionally, boiled individual side dishes such as those mentioned above have of course been cooked at home and in restaurants, and have been sold at prepared food retailers over the counter, but they have not often been seen in office lunches, for example. However, it is limited on menus, and it is almost impossible to find it in prepared food packages at supermarkets, department stores, and other food counters. [Problems to be solved by the invention] The reason is that, first, to make boiled individual side dishes, individual side dishes are piled up in a heatable container and boiled, but a large amount of individual side dishes are piled up at the same time and boiled. The lower part of the fish may lose its flavor due to local heating, or even if it does not, the weight from above causes it to deform and fall apart, and in the case of fish, the meat part peels off from the fillet, making it less appealing to eat. In addition, to make simmered dishes, it is necessary to soak the entire individual side dish in broth and boil it.
For foods such as boiled fish, which are better for aesthetics and taste when a small amount of broth is used effectively, it is necessary to turn the side dishes upside down/upside down in the container to avoid uneven flavoring between the top and bottom positions in the container. However, it is impossible to perform this operation as it would damage the ingredients, and as a result, it is difficult to cook a large amount of homogeneous boiled food at once, and it does not have the mass productivity required for packaged products. exists in The second method is to transfer the finished simmered food to a packaging container and scoop or scoop the simmered food when changing, but depending on how you handle it, the simmered food can easily deform or collapse, and requires a lot of manpower and attention. However, it is not easy to handle, and it is inevitable that the yield will decrease due to the product losing its shape. Third
In the traditional method of making simmered dishes, there is a displacement phenomenon in which the water inside the dish moves to the outside due to heating during the boiling and heating process, and the flavor components in the broth move from the surface of the dish to the inside. After the core of the prepared dish has been heated, boiling is stopped as appropriate, and the flavor components of the broth are transferred from the broth to the center of the prepared dish during the condensation process that accompanies the cooling of the prepared dish itself, thereby forming the deliciousness of the simmered dish. It is said that the way to cook umami-tasting simmered food depends on the correct combination of the quality of the prepared food and the broth during the heating and cooling process of the individual dishes and the broth. There are some elements that cannot be cooked well in a short period of time.
Fourth, in order to impart preservability to boiled dishes, it is necessary to sterilize them while sealed in plastic film bags or heat-resistant containers, but this process is complicated and costly. Although the cost is high, avoid overcooked texture and taste that loses the original flavor of the prepared food due to the permeation of flavor components into the prepared food from the pressurized heating during sterilization and the subsequent cooling process. It becomes like a canned thing. With the development of low-temperature preservation and frozen storage systems, ready-to-eat foods are rapidly expanding, and the reason behind the lack of growth in simmered prepared foods lies in the reasons 1 to 4 mentioned above, which ultimately boil down to cost. This will inevitably hinder consumer acceptance. [Means for Solving the Problems] The present invention consolidates the boiling action into heating the prepared food and seasoning liquid immediately before serving, thereby making a great contribution to improving these points. The conventional method was to boil individual side dishes, seal them in a container, etc., store them at low temperatures or freeze them if necessary, and reheat them using hot water, steam, a microwave oven, etc. when ready to eat. However, in the present invention, the individual prepared food, which has been pretreated if necessary, is roasted in a roaster using far infrared rays as the main heating element, then transferred to a container, and the container is sealed after being poured with a seasoning solution in which viable bacteria have been reduced by a treatment such as heating. If necessary, the whole container is heated and sterilized like retort food to make it into a packaged product.There is an essential step in roasting the individual side dishes without boiling them together with the broth and then adding a seasoning liquid equivalent to the broth. There are differences. In the method of the present invention, individual prepared foods to be boiled are roasted, but prior to this step, pretreatment is performed as necessary to ensure smooth roasting and improve the flavor of the product depending on the prepared item. The degree of damage varies depending on the type of prepared food and the flavor of the simmered dish, but in the case of fish and shellfish, inedible parts such as the internal organs, head, and shell are removed, and the entire fish body or the body is removed. Cut and shape into shapes that are easy to eat as a side dish, such as round slices or open fillets, and wash thoroughly with water to remove foreign substances.
Either remove the water as is, or soak it in a 3% saline solution, seasoning solution, or diluted solution thereof for some time if necessary, and then remove the soaking liquid. For meat products, remove the bones, fat layer, sinews, and other parts that need to be removed, and cut the meat into a size convenient for consumption. After soaking in a seasoning solution or diluted solution containing ginger juice, pepper, herbs, etc., the pickling solution is removed. Vegetables should be thoroughly washed to remove dirt and other substances that may cause Salmonella contamination, such as mud, and then the inedible parts such as stems and seeds should be removed and cut into appropriate shapes. I'll leave it as that.
Mainly ingredients such as minced fish, minced meat, tofu, soybean protein, and in some cases vegetables, seaweed, tofu, starch, flour or processed products thereof,
In the case of molded products containing eggs, etc., the molded products are subjected to a roasting process. The shape of the individual side dish to be subjected to the roasting process may be the same thickness and width as a fish fillet, and the length may be about 1/2 to 1/3 of the width. Also, foods that have already been fried in oil, such as atsuage and satsuma-age, or roasted foods, such as chikuwa and grilled tofu, should be left as is or cut into appropriate sizes. The roasting process is the most important part of the present invention, and particularly requires the use of a roaster equipped with a far-infrared heater. When heating a side dish with a normal heat source, the side dish is heat-treated by roasting the surface and heat transfer from that surface. The infrared rays penetrate to the surface of the grilled side dish and to a certain depth just below it, and are converted into heating.As a result, the outer periphery of the side dish is baked and the flavor of the side dish is retained inside, which is often experienced when roasting fish using gas heating. There is no visible leakage of fats and juices, and roasting can be carried out with the inside cooked through. Next, the inside of the roaster is extremely hot and sterile, and the surface temperature of the prepared foods roasted in this space is heated to at least 120 degrees Celsius, so the roaster protects the prepared foods from contamination from the outside air. If you transfer it to a clean container, you can completely eliminate contamination by microorganisms. In addition, by roasting the prepared food using far infrared rays, the outer periphery of the prepared food is hardened due to heat denaturation without losing moisture, making it easier to handle and scooping without losing its shape. It is also possible. This represents a tremendous contribution in terms of operation in making prepared food packs. In conventional methods, taking boiled fish as an example, no matter how much care is taken, the deformation that occurs during the boiling process and the deformation that occurs when boiled fish is packed into a container, as mentioned above, are essentially avoided. However, according to the present invention, the deformation of prepared foods in these processes can be drastically improved, and the product yield can be improved. It is possible to secure at least 95% or more. In addition, since roasted side dishes have mechanical resistance, it is possible to continuously feed the side dishes from one end of the roaster, and immediately and continuously divide the roasted side dishes into containers after they are discharged from the other end. It is. In addition, the heated seasoning liquid is dispensed into containers (bags) containing small side dishes, or the pre-sterilized seasoning liquid is sealed immediately after dispensing under an inert gas (e.g. nitrogen gas), or the vacuum is evacuated just before sealing. It is possible to continuously and mechanically exclude air and seal it, and if the process after roasting is performed mechanically in an aseptic atmosphere, it is possible to produce a series of hygienically stable prepared food products without the need for manpower. It is possible to systemize integrated production. Next, the difference in flavor of prepared food pack products produced in this way is that the original umami components in the prepared food melt from the inside of the prepared food to the softened outer periphery of the prepared food during the simmering process. The flavor when eaten is created by the soup stock and the permeation of high osmotic pressure components in the broth into the side dishes, which occurs while the simmered food is transferred to a container with the broth and stored, resulting in a flavor that is better than when it is boiled. It has been experienced that the fish has a strong salty taste that does not lose its flavor, and when it comes to fish, it is said that ``nikogori'' is actually more delicious. However, the prepared food of the present invention is heat-treated with very little loss of inherent flavor components, and the outer periphery of the prepared dish has low moisture content and is sufficiently thermally coagulated, so that the added seasoning liquid does not enter the inside of the prepared dish. The permeation of salt is slow and the flavor is in harmony with the flavor of the prepared food itself, so the above-mentioned phenomenon of salt-based salt hardly occurs. This is related to the conventional retort food products, which sterilize by heating the whole container.If you simply pack the boiled food, it would result in overcooking, which would cause the side dish to lose its flavor, and the texture would be unsatisfactory due to the softening of the tissue. It can be said that there is an essential difference in that the present invention has improved these aspects. However, when turning boiled side dishes into packaged products, it is not expected that the products will be stored for a long period of time due to poor storage conditions, and the present invention is suitable for short-term conditions such as low-temperature or frozen distribution. According to this method, stable products can be supplied without the need for a sterilization process. Packed food products are stored at low temperatures or frozen and then reheated using hot water, steam, microwave ovens, etc., but there are changes during storage and the structure (texture) of prepared foods after reheating. In terms of both flavor and flavor, the food made by the present invention is overwhelmingly more stable and delicious than the packed boiled food made by the conventional method. The reason for this is that simmered dishes prepared using conventional methods are saturated with water to the inside of the prepared food, which facilitates the movement of flavor components between the prepared food and the broth during storage, and makes it easier to reheat. This is because the tissue of the prepared food becomes even softer, which is similar to the above retort product. In the present invention, as a result of reheating, the flavor of the prepared food itself retained inside the prepared food and the taste of the seasoning liquid on the surface of the prepared food that has gradually permeated are harmonized, resulting in the flavor and texture when the stew is boiled. similar to In particular, regarding frozen storage, conventional methods tend to form ice crystals during freezing due to the presence of a large amount of free water in the tissue of prepared foods, which causes the tissue to become coarse after thawing and heating, making it unsuitable for consumption. On the other hand, in the present invention, since the prepared food is heated in a non-aqueous state and has significantly lost free water, denaturation of the prepared food due to free water during frozen storage does not pose any problem. In other words, in the freezing resistance test of simmered foods prepared by normal methods, those that were left in the freezer of a home refrigerator for more than two months and then frozen were found to be inedible because most of the structure collapsed after answering the question or heating them in a microwave oven. No abnormalities were observed when boiled foods prepared according to the present invention were similarly frozen. The seasoning liquid used in the present invention includes dashi such as bonito flakes, mackerel flakes, shiitake mushrooms, kobushi, dried sardines, etc. for Japanese-style stews, soy sauce, salt, mirin, sake, sugar,
It is a so-called broth flavored with starch syrup, etc., and contains selected ingredients such as extracts of meat, fish and shellfish, seasonings called food additives, sweeteners, acidulants, coloring agents, amino acids, etc. aromatic vegetables (onions, onions,
Green onions, Japanese onions, garlic, perilla, chives, etc.) Spices (chili peppers, ginger, ginger, etc.)
For Western-style stews, sauces such as bouillon, brown, and pechamel are added, as well as vegetables, herbs, preserved meat, fish broth, butter, margarine, cream, cheese, wine, salt, and spices for flavoring. Furthermore, tomatoes, carrots, onions, mushrooms, preserved meat, bacon, ham, sausages, etc. chopped or combined with paste to a dispersible degree, and Chinese-style stews, etc., with bone-in preserved meat, green onions, garlic, and ginger. However, it includes simmered mushrooms, etc., flavored with soy sauce, sugar, spices, etc., and emulsified with pork fat, sesame oil, etc. as necessary, and other seasonings suitable for simmered side dishes. For non-Japanese-style stews, food additives are used in seasoning liquids as necessary, as with Japanese-style stews, and emulsifiers such as lecithin and monoglycerides are added to seasoning liquids that contain fat to disperse and homogenize them. Depending on the seasoning liquid, it may be better to have some viscosity, so starch such as corn starch may be added and heated to gelatinize and give viscosity, as well as natural gummy substances (carrageenan, xanthan gum, locust bean gum, etc.) After adding agar, gelatin, etc. to the seasoning liquid as appropriate and pouring the seasoning liquid that flows when heated into a container,
When the product is cooled and stored at a low temperature or frozen, the viscosity increases and the entire seasoning liquid can solidify into a jelly-like consistency. Adding viscosity or gelling to the seasoning liquid in this way prevents the movement and agitation of the seasoning liquid within the container during storage, and prevents the transfer of specific components in the seasoning liquid to side dishes, resulting in a concentrated liquid. It is effective in maintaining the balance of flavor components with high permeation pressure between the seasoning liquid and the prepared food, and preventing changes in flavor. In this case, either the prepared food itself is roasted without any seasoning, or the prepared food is soaked in a seasoning solution with a distinct flavor and then roasted to give it a slightly burnt flavor. This allows for diversification, such as ``ankake''-style stews, shrimp simmered in tomato sauce, sukiyaki-style beef stew, and saury simmered in Kabayaki. The containers used for packaging are made of heat-resistant synthetic resin suitable for food use (e.g. PET, PP, PVDC, PE, etc.).
There are also various packaging materials that combine these materials with paper, cloth, aluminum foil, etc., and the purpose of the present invention can be fully satisfied if the packaging materials are general bags, containers/lids used for retort products. For business use and school lunch use, it is also possible to store a large number of side dishes in one container by using a resealable container with an aluminum lid, in which case the container/lid can be collected and washed.・So-called returnable containers that are sterilized and reused can also be used. A roaster equipped with a far-infrared heater used for roasting is a furnace that burns kerosene, heavy oil, gas, etc. or uses an electric heater as the heating source, and the heat rays surrounding the prepared food are dissipated in two directions up and down, in multiple directions, or centripetally from the circumference. However, empirically, it is sufficient to use 2 to 4 directions up and down, and at least 1/4 of the input heat is absorbed through materials that generate abundant far-infrared rays (ceramics, special alloys, etc.), and the rest is absorbed. The object of the present invention can be achieved as long as the structure allows both to be synergistically dissipated through a red-hot hot plate or the like. By implementing the present invention, the flavor of the prepared dishes served at the dining table is delicious and improves the various drawbacks of conventional packaged foods. Because it greatly corrects the loss of shape during transfer, it is not only useful for home use, but also makes a great contribution to the rationalization of business use and school lunch use, which require manual labor to plate a large number of side dishes in a short period of time. It can be said that the economic effects are large, as it improves the production yield of packaged products and prevents wastage of raw materials for prepared foods. Next, examples of the present invention will be shown. Examples 1 to 6
The infrared roaster used for this purpose is a long box-shaped tunnel with a width of 250 mm, which is equipped with 6 infrared ceramic heaters (0.5KW) using electricity at the top and 4 regular plate heaters (1.6KW) at the bottom.
It is a continuous roaster that is operated by a Teflon belt, and the intensity of roasting can be varied by changing the speed of the belt and adjusting the amount of power input to the heater. Example 1 Mackerel fillets (average size: 6 cm in width, 8 cm in length, and 2 cm in thickness) that had been washed with water to remove moisture were continuously passed through a roaster with full electric heating input and roasted for 10 minutes. After that, heat-time-package them into polypropylene bags, add about 100 ml of each of the following seasoning liquids heated to about 95℃, and immediately heat-seal them to make miso-stewed mackerel products.The flavors are listed in Table 1. I did a scoring test. The seasoning liquid is made by mixing 10 parts of sugar, 11 parts of Japanese sake, 2.5 parts of dark soy sauce, 37.5 parts of sweet miso, and 39 parts of broth. After crushing the solids with a mixer and adjusting the taste with chemical seasonings, mix for about 20 minutes to avoid burning. Boil it gently, and the broth is 1 part shaved bonito flakes, 2 parts kneaded, and 97 parts water. Add each ingredient to the boiling water. After it comes to a boil, remove the knuckles and reduce the water by about 5 parts.
The solids were removed by boiling until the percentage decreased. Example 2 Prepared and washed flounder fillets (average size: width 4 cm, length 18 cm, thickness 2.5 cm) were thawed, thoroughly washed with water, and soaked in 2% saline solution for about 10 minutes. After passing through a roaster and roasting for about 11 minutes, each horse mackerel was packaged with about 80 ml of seasoning liquid in the same manner as in Example 1 to obtain boiled horse mackerel products.Evaluations were made in the same manner as in Table 1, and no changes in meat quality were observed. It was a small amount.
The seasoning liquid is a mixture of boiled mirin, soy sauce, and the broth from Example 1 in weight ratios of 4, 2, and 4, flavored with chemical seasonings if necessary, and then boiled and dispensed while hot. Nikiri mirin is made by boiling mirin to remove most of the alcohol and adding 5% sugar. Example 3 Fillets of flounder (average size: width 12 cm, length 15 cm, thickness 2 cm) from which the head, internal organs, and tail had been removed were soaked in 3% saline for 2 hours, and then soaked under the same conditions as in Example 1. After roasting, seal with 120ml of seasoning liquid to obtain a boiled flounder product. The seasoning liquid has a weight ratio of 10 parts dark soy sauce,
10 powdered starch syrup, 8 sugar, 7 salt mirin, 1 dashi base,
Natural gum mix containing 1 salt and gelatin
1.2, water 61.4, and sodium glutamate 0.2 are mixed and boiled. The product evaluation was good as shown in Table-1. Example 4 Approximately 1 bite of chicken, mainly chicken meat
Cut into 2.5-2cm cubes and add 1 part white wine to 1 part water.
Mix 0.5 with 2% table salt and mix with approx.
Soak for 10 minutes. Thoroughly drain the pickling liquid and roast in a continuous roaster at 80% heating input for about 11 minutes. Take out 5 slices per bag and seasoning liquid heated to 95℃.
Immediately after dispensing 100 ml, the product was sealed and a chicken cream sauce boiled product was obtained.A flavor test was conducted according to the method shown in Table 1, and the flavor was found to be good. The seasoning liquid has a weight ratio of margarine of 4.5, flour of 2.5, onion of 8.8,
Consists of 2.0% of mushyrum, 1.5% of salt, 2.5% of white wine, 0.2% of chemical seasoning, and 60% of milk.Made with margarine, finely chopped onions, flour, half of the salt, finely chopped mushyrum, boiled in that order, and then boiled with milk. The taste was adjusted with the remaining salt, 0.5% of the total monoglyceride and 0.1% of lecithin were added, flavored with strainer, the whole was stirred to homogenize, and then boiled. Example 5 A pork loin fillet (approximately 8 to 10 cm in size and about 2 cm thick) is coated with a mixture of flour, salt, and pepper in a weight ratio of 85, 10, and 5 on both sides, and placed in a roaster. After roasting for 10 minutes with a heating input of 90%, dispense each piece into a flat plate-shaped plastic container, then dispense the seasoning liquid heated to 95℃ or higher into 100ml portions.
Immediately seal and obtain the pork simmered in tomato sauce product.
When the flavor test as shown in 1 was conducted, there was no change in meat quality and the meat was delicious. The seasoning liquid consists of finely chopped onions, bell peppers, tomato puree, tomato sauce, vegetable oil, water 27, 5, 10, according to the weight ratio of the ingredients.
Consists of 10, 45, and 5, onions and green peppers are stir-fried in vegetable oil, then tomato piure, tomato sauce, and water are added and simmered.Furthermore, locust bean gum, xanthan gum compound 0.4, and chemical seasonings are added.
0.2, salt and pepper residue were added and boiled. Example 6 Mini onions, carrots (sliced diagonally), potatoes (sliced into rounds and then diced), and cut into cubes, each with their outer skins and adhesion removed, and cut into 2-2.5 cm thick and sized pieces.
Cut into 2.5 to 3 cm pieces and wash thoroughly with water to remove moisture. Separately, chicken meatballs (about 3 in diameter)
Prepare a piece of dough (2cm thick, 2cm thick) that has been lightly coated with oil to make the surface sticky and maintain its shape. One serving of each of the above vegetables as a side dish,
Place two meatballs together as one serving on a Teflon belt at intervals, roast for 9 minutes at 75% heating input in a continuous roaster, then place each serving in a plastic bag and pour in the seasoning liquid. Approximately 150
Dispense into ml and seal to make a Western-style vegetable stew product. The seasoning liquid was prepared by mixing 90 parts of chicken bone soup with 9 parts of cheese, 0.5 parts of corn starch, 0.2 parts of chemical seasonings, salt, and the remainder of pepper and boiling it.The flavor test was conducted as shown in Table 1. There was almost no change in flesh quality. Regarding the condition of the products of the present invention after storage, as shown in Table 1, the pack products of Examples that were heated after storage received high scores.

【table】

[Table] 1 The conventional method for making samples was to boil prepared foods in the seasoning liquid of each corresponding example over low heat and then immediately seal them in a bag as in the example. 2 Flavor rating when heated is done by heating the preserved Patsuku product in boiling water for 10 minutes, then
The contents were transferred to a plate, tasted by a panel of five people, and the flavor was scored as shown in Table 2. This is the average value of all the totals.

Claims (1)

[Scope of Claims] 1. An individual prepared dish that has been previously washed, cut, shaped, seasoned and crushed if necessary is roasted in a roaster using a far-infrared heater as the main heating medium, and placed in a container together with a heat-sterilized seasoning liquid. A method for producing a side dish pack product with good flavor by sealing the inside to eliminate air as much as possible. 2. The method for producing a side dish pack product as set forth in claim 1, which includes a step of heating and sterilizing a container in which the side dish is sealed with hot water, steam, etc. to improve the shelf life of the product. . 3. Claim 1, characterized in that the seasoning liquid is a seasoning liquid in which a gelling stabilizer is added to give the seasoning liquid viscosity increasing property or coagulability after cooling.
A method for producing a prepared food pack product according to item 2. 4. Claims characterized by the use of fish, shellfish, meat, vegetables, or cut products thereof, molded products made from them, tofu, molded products thereof, etc. as individual side dishes. 1st
The method described in items 3 to 3.