JPH066033B2 - Manufacturing method of soup in a container - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a soup product in a container, which can efficiently and hygienically produce a soup product in a container by using microwaves.

With the diversification of eating habits these days, along with the widespread use of canned foods and retort pouched foods, soups and prepared foods that can be stored in refrigerated storage containers for about 1 to 3 days can be stored in refrigerated storage containers. Is widely available in the world and is popular as an easy and fresh side food.

By the way, in general, these container foods are often mixed with ingredients such as egg products and fish paste products in order to improve the commercial properties. However, by mixing the ingredients in the food in a container as described above, various problems as described below have occurred when manufacturing the food.

That is, for example, in the case of producing a soup product in a container containing ingredients, the ingredients are usually first heated by means such as baking or frying, and then cut into an appropriate size to be molded, which is then filled in a container. After that, the juice was added, or the ingredients obtained as described above were mixed with the juice and then filled in a container. Therefore, according to these methods, the heating and the molding of the ingredient are carried out separately from the filling of the vessel with the ingredient, which makes the process complicated.

In addition, the tool after heating and molding is usually filled into the container by hand, and in this case, problems such as bacterial contamination occur, and if this operation is attempted mechanically, complicated and expensive mechanical equipment is required. Forced to use. Moreover, the usual ingredients are heated under dry heat conditions such as baking and frying that are not suitable for sterilization, and in the case of the food in a container having the above-mentioned form, after the food is filled in the container, it is particularly sterilized. Since these treatments are not performed, these foods often rot very early.

An object of the present invention is to provide a method for producing a soup product in a container which does not have the above-mentioned drawbacks. A first object thereof is to provide a method for producing a soup product in a container, which is capable of efficiently and hygienically producing a soup product in a container containing ingredients. In addition, a second object is to manufacture a soup product in a container, which is capable of producing a soup product in a container having improved storage stability as compared with a conventional one even after the container is filled with the soup product and is not particularly sterilized. To provide the law.

The present inventors have conducted research on a method for producing a soup product in a container in order to achieve the above object. As a result, a container of a material having a small microwave dielectric loss is filled with a thermocoagulable substance, and by irradiating it with microwaves, the thermocoagulant substance is 1) satisfactorily cooked and becomes a tasty ingredient. ,
2) Once the material is inflated and then contracted, it is molded into a solid shape that fits the shape of the container, does not adhere to the container, and 3) or is sterilized to a relatively microbiologically safe state. Then, when this container is filled with juice or a dried product of juice, and the container is sealed, heating, molding and sterilization of the ingredients are simultaneously achieved by microwaves, and the ingredients are extremely efficiently and hygienically placed. Moreover, it has been found that a soup product in a container having a relatively high shelf life than before can be produced.

The present invention was made based on the above findings, and the gist thereof is to fill a container made of a material having a small microwave dielectric loss with a thermocoagulable substance and irradiate it with microwaves. A method for producing a soup containing a container, which comprises heating and molding the thermocoagulable substance, and subsequently filling the container with a soup or a dried product of the soup and sealing the container.

Hereinafter, the present invention will be described in detail.

First, in the present invention, a container made of a material having a small microwave dielectric loss is filled with a thermocoagulable substance. Here, the container of a material having a small microwave dielectric loss, polystyrene, polyethylene, polypropylene, ethylene vinyl acetate copolymer and its partial silicide, polyethylene terephthalate, polybutylene terephthalate, polycarbonate,
Synthetic resins such as polyamides and polyfluoroeralenes,
It refers to a container made of a material that transmits microwaves, such as paper, glass, pottery, or a laminate of these. As will be described later,
If a container made of polyethylene, polypropylene, etc. is used to heat and mold the tool by irradiating it with microwaves, the tool after heating is released particularly well from the container, which allows the tool to match the shape of the container. And is molded extremely well. Even when a container made of the above-mentioned material is not used, before filling the container with the thermocoagulable substance, by applying oils and fats to the inner surface of the container in advance, after microwave heating, the tool is put in the container. Adhesion can be effectively prevented. Further, by providing concave portions (convex portions) having various shapes on the bottom surface and the side surface of the container described above, the tool can be molded into the same shape as that.

Further, the thermosetting substance, for example, egg products, seafood paste,
Starch products, mixtures of these, or those mixed with meat, vegetables, fruits, etc. cut into appropriate sizes, which are cooked by irradiation with microwaves to give a solid state (coagulation) Say. It is also possible to use curdlan mixed with meat, vegetables, fruits, etc. cut into appropriate sizes as a tool. In this case, the meat is placed in the curdlan that has been transparently solidified by microwave heating. It is possible to form a tool in which vegetables, fruits, etc. are scattered.

The thermosetting substance as described above is usually in the form of liquid or paste before being irradiated with microwaves, and when it is filled in a container, an ordinary filling machine can be used, and each container is Can be filled with an equal amount of filling.
A desired amount of the heat-coagulable substance to be included in the soup, that is, a small amount to be partially included in the soup, is used depending on the kind of the soup, and the thermosetting substance is filled so as to be partially present on the inner surface of the container. That is, the thermocoagulable substance is partially adhered to the inner surface of the container, or is made to exist thinly on the bottom surface.

In the present invention, after filling the container with the thermocoagulable substance as described above, the container is irradiated with microwaves. In this case, the microwave used has an oscillation frequency in the range of 300 to 30,000 megahertz (MHz). In addition, the ones of this frequency that are currently approved for use in food processing are 915MHz, 2450MHz, 5800MHz,
And 22125MHz, of which 915MHz
And 2450 MHz are commonly used.

The heating temperature and heating time for heating the ingredient using the microwave are usually 60 seconds to 100 ° C for 10 seconds to 3 minutes, and for example, when processing 10 to 20 g of whole egg liquid,
90-100 ° C using 2450MHz microwave
30 ~ 35 seconds, 1 ~ 5% curdlan solution 10
When treating ~ 20g, it is preferred to heat at 90-100 ° C for 2-3 minutes using a 2450MHz microwave.

In addition, in order to sterilize the various germs (microorganisms) of the ingredients and the germs adhered to the food container by irradiating the microwave, the heating temperature is
Although it depends on the type of bacteria, it is usually necessary to set the temperature to 60 to 150 ° C. Further, the heating time may be longer than the time for killing various bacteria in the above temperature range, and the time can be appropriately determined by an experiment depending on the kind of bacteria.

By heating the heat-coagulable substance by microwaves as described above, the heat-coagulable substance takes on a solid state and is well cooked to be a preferable ingredient in terms of taste. In addition, in the above case, a tool having a desired shape such as a small piece shape or a thin piece shape can be molded according to the shape of the container, and the molded tool does not adhere to the container. Therefore, as will be described later, when the container is filled with the juice, the ingredient floats on the surface of the liquid, and it looks good even when it is eaten after being commercialized. In addition, by sterilizing the ingredients and the inner surface of the container by setting the heating temperature in the case of heating by irradiating microwaves to the temperature required for sterilization.

In addition, when a heating means other than microwave heating is used for heating the tool, for example, the tool does not swell well and is not formed into a desired shape.

Next, in the present invention, following the above microwave heating, the container is filled with juice or a dried product of juice, and finally the container is sealed.

Here, the soup or the dried product of the soup refers to, for example, liquid substances such as miso soup, soups, soups and sauces, pastes or dried substances thereof. These juices or dried products thereof are filled in a container by using an ordinary filling machine or the like. Finally, the container is sealed by means such as heat-sealing an aluminum lid material laminated with a synthetic resin or a heat-fusible material.

Note that the juice is usually heated to about 100 ° C. for cooking, so after heating the juice as described above, by filling and sealing the container while preventing the invasion of various bacteria, the above microwave heating is used. In addition to the sterilization of the inner surface of the container, it is possible to produce a soup product in a container, which has a better shelf life than the conventional one, even when the container is not sterilized after sealing. Of course, after sealing the container, it is also possible to sterilize it by means such as retort sterilization. The sterilization conditions in this case can be relaxed more than in the case of a soup containing a container made without using a normal microwave,
Normally 70 to 130 ° C (ambient temperature in the kettle) for 30 seconds to 60
Minutes.

As described above, according to the present invention, by utilizing the microwave, heating, molding and sterilization of the ingredient are achieved at the same time, and it is possible to produce a container-containing soup containing the ingredient extremely efficiently and hygienically. it can. In addition, in the present invention, after the soup is filled in a container, the storability is improved as compared with the conventional one even when the sterilization treatment is not performed, for example, 5 to 1 in the cold storage.
It is possible to produce a soup product in a container that can be stored for 0 days.

Example 1 70 parts whole egg paste, 15 parts chopped green onion, 15 small dried shrimps
A suitable amount of seasoning such as parts and salt was mixed, and this was filled in a polypropylene container, and this was irradiated with a microwave of 2450 MHz at 98 ° C. for 30 seconds. The ingredients obtained as described above had a solid shape, were well cooked, were formed to match the shape of the bottom of the container, and did not adhere to the container.

Subsequently, the miso soup obtained by a conventional method was filled in a container, and a synthetic resin lid material was heat-sealed to the mouth of the container to seal the container.

The container-made miso soup obtained as described above was stirred at -5 ° C for 5 minutes.
After storage for a day, it was heated and opened. In this case, the miso soup had the ingredients floating and had a good appearance, and when this was eaten, the flavor was also good.

Example 2 40 parts of grated fish meat, 40 parts of egg white, 10 parts of chopped green onion, 10 parts of dried shrimp, and an appropriate amount of seasoning such as salt were mixed, and the mixture was filled in a polyethylene container whose inner surface was coated with oil and fat. Then, this was irradiated with a microwave of 2450 MHz at 98 ° C. for 35 seconds. Also in this case, as in the case of the first embodiment,
A well-cooked and shaped ingredient was obtained.

Then, the soot obtained by a conventional method was filled in a container, and the container was sealed in the same manner as in Example 1. The container-containing soup obtained as described above was heated at 120 ° C. using a retort kettle.
It was sterilized at (ambient temperature in the kettle) for 30 minutes, stored at room temperature for 20 days, and then heated and opened. In this case, the soup had the ingredients floating and looked good, and the taste was also good.

Example 3 First, 90 parts of a 3% curdlan solution was prepared, and 10 parts of dried shrimp was added thereto and mixed, and this was filled in a polypropylene container, and a microwave of 2450 MHz was used for 98 times.
Irradiate at 0 ° C for 2 minutes. In this case as well, as in the case of Example 1 above, a well cooked and molded ingredient was obtained.

Thereafter, in the same manner as in Example 1, the miso soup was filled, the container was sealed, and after storage, it was eaten. Also in this case, the miso soup looked good and the taste was very good.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP 54-67043 (JP, A) JP 42-15733 (JP, B1) JP 57-56857 (JP, B2) JP 57- 9347 (JP, B2)

Claims (1)

[Claims] 1. A synthetic resin having a small microwave dielectric loss,
A small amount of liquid or pasty thermosetting substance to be used as a material is filled in an edible container made of materials such as paper, glass, pottery, and a laminate of these materials, and is partially present in the container. By irradiating the coagulable substance with microwaves under the condition that the temperature is 60 to 150 ° C., the thermocoagulable substance is heated and sterilized, and in addition to the partially existing shape, small pieces, flakes, etc. 1. A method for producing a soup product in a container, which comprises molding the container into a container, and subsequently filling the container with a juice or a dried product of the juice while sealing the container.