JPH04320671A - Cooked food preservable in cold storage for long period of time and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title food preservable for a long period of time by a refrigerating means without reducing flavor and taste of product by solidifying a (half) cooked food into a jellied state by a specific method. CONSTITUTION:First, in an ordinary processing of food, soup of food is mixed with 2wt.% gelatinizing agent of natural material comprising cow bone, etc., as a raw material and cooked. Then, the food is put in a heat-resistant container, deaerated and sealed. Successively, the food is sterilized at 80-100 deg.C in a short time, kept in cold storage at 0-10 deg.C and the soup is solidified into a jellied state to give the objective product. In use, just before meal, the food together with the heat-resistant container is preferably heated by an electric oven, etc.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention relates to a cooked food that can be stored under refrigeration for a long period of time and a method for producing the same, and in particular, the present invention relates to a cooked food that can be stored under refrigeration for a long period of time and a method for producing the same, and in particular, it can be stored under refrigeration for a long period of time while maintaining good quality without changing the taste of various cooked foods. It is about food that can be eaten.

0002

2. Description of the Related Art As a conventional food preservation method, a refrigerated preservation means or a frozen preservation means using a commercial or home refrigerator or the like is generally used. Generally, the above-mentioned refrigerated storage means is useful as a means for short-term food preservation, while frozen storage means is suitable for long-term food preservation.

[0003] Furthermore, in the field of conventional food processing, means for utilizing cooked or semi-cooked foods as preserved foods have been developed and are widely used for general household or business use. Canning is a typical method for preserving such cooked foods, but recently many types of retort foods, which are sealed in bag-like containers such as aluminum vapor-deposited bags, have become commercially available. Such canned or retorted foods are usually sterilized at a high temperature of 100° C. or higher after being sealed.

[0004]Furthermore, instead of the above-mentioned means using cans or aluminum vapor-deposited bags, food products have recently been provided that use gelling agents such as gelatin to improve the distribution of prepared foods such as prepared dishes. By adding such a gelling agent to foods, it is possible to preserve the quality of the above-mentioned side dishes for a short period of time, and they are mainly used for commercial purposes.

[0005]

[Problems to be Solved by the Invention] However, among such conventional food preservation means, the ordinary refrigerated preservation means using a refrigerator as described above is useful as a short-term food preservation means; The disadvantage is that it is not suitable for long-term storage. In addition, although frozen storage methods allow for fairly long-term preservation, there is the problem that freezing may change the taste and flavor of the food, and there are many foods that cannot be frozen. The problem is that the types of food that can be prepared are limited. For example, many vegetables cannot be preserved by freezing because their fibers are destroyed and their quality deteriorates when they are frozen.

[0006]Furthermore, it takes time to thaw frozen foods, and when thawed, foods with strong fibers remain, while foods with weak ingredients do not regain their original texture. The problem is that the taste is significantly reduced, and the storage period after thawing is extremely short due to the moisture generated during thawing.

[0007] Furthermore, the above-mentioned means using canned food or sealed aluminum vapor-deposited bags, etc., is such that after the cooked food is sealed,
Since high-temperature sterilization treatment at temperatures above 0° C. is required, the flavor and taste of foods are significantly reduced by such heat. Furthermore, in the case of foods that are sealed together with juices, the flavor of the juices will excessively permeate into the food during long-term storage, resulting in over-seasoning of the food and the loss of the taste of the food immediately after cooking. It has the disadvantage that

On the other hand, as mentioned above, by using a gelling agent such as gelatin, the quality of cooked foods can be maintained and stored for a short period of time, but when such a method is used, Even if there is, the refrigerated storage period is only about one week at most, and therefore, when used for long-term storage, there is a problem that it is necessary to rely on frozen storage means.

[0009]The present invention solves the problems of such conventional means for preserving cooked foods, and allows food to be preserved for a long period of time without deteriorating the flavor or taste of the food. The purpose of this invention is to provide food that can be preserved and a method for producing the same.

0010

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention provides a method for adding a gelling agent made of a natural material made from cow bones etc. during normal food processing, and then making the food heat-resistant. Place in a container, deaerate, seal, and heat to 100°C.
To provide a cooked food that can be stored under refrigeration for a long period of time, by solidifying the cooked or semi-cooked food into a jelly by sterilizing it at the following temperature and then refrigerating it.

[0011] Also, as a method for producing the above food, during normal food processing, cooking is carried out by adding about 2% by weight of a gelling agent to the broth, and the cooked soup food is placed in a heat-resistant container; After degassing, sealing, and then sterilizing for a short time at a temperature of 80℃ to 100℃ or lower, the temperature is 10℃ or lower and 0℃
By keeping the broth cold in the above manner, a method for producing a cooked food that can be stored under refrigeration for a long period of time, in which the broth is solidified into a jelly-like state, is provided.

0012

[Effect] Foods subjected to such processing have their juices solidified into a jelly-like substance, and the surface of the cooked food is coated with a jelly-like substance, making it difficult to preserve food during long-term refrigerated storage. This prevents the flavor of the juice from seeping into the food excessively, so the taste, color, and aroma of the food immediately after cooking are retained. As a result, we are able to provide customers with dishes that are difficult to maintain quality in regular restaurants at any time, and we are also able to offer food that could previously only be eaten in rural areas or require special cooking techniques. This makes it possible to eat foods that require a lot of food at the point of consumption.

[0013] Furthermore, since the food is sterilized at a temperature of 100°C or lower, the flavor and taste of the food will not deteriorate due to heat. Furthermore, since the juice is solidified into a jelly by refrigeration after sterilization, it is possible to provide food that tastes the same as freshly prepared food even after long-term storage.

[0014]

[Example] An example of the cooked food and the method for producing the same according to the present invention will be described in detail below. That is, in the present invention, by adding a gelling agent made of a natural material manufactured from cow bones etc. to the broth of food processed based on ordinary food processing means, cooked or semi-cooked food can be prepared. It is characterized by solidified cooked food into a jelly-like state. Furthermore, the cooked or semi-cooked food is characterized by being sealed in a heat-resistant container and then sterilized for a short time at a low temperature of 100° C. or lower. By applying such processing, cooked or semi-cooked foods are refrigerated so that the juices are solidified into a jelly-like state, and the surface of the cooked food is coated with a jelly-like substance. Saved in Therefore, it can be stored in a refrigerator for a long period of at least 6 months or more.

[0015] When the user uses the product, the user heats the heat-resistant container in a microwave oven or with boiling water immediately before eating, so that the jelly-like portion dissolves inside the pack. food can be returned to its freshly cooked state.

[0016] Examples of cooked or semi-cooked foods are applicable to a wide range of cuisines, including Japanese, Chinese, and Western cuisine, and are especially applicable to foods after cooking, such as pork soup, simmered dishes, oden, stew, curry, spaghetti sauce, etc. It is effective when applied to foods with a lot of juice.

[0017] As a gelling agent to be added to foods, natural materials 1 manufactured by a well-known method using cow bones etc. as raw materials are used.
00% is appropriate. An example of this gelling agent is Gourmet Powder GP, a granular product sold by Nishii Co., Ltd. (1-15-14 Utsugi-cho, Nishi-ku, Osaka).
88 (product name) is optimal.

The above gelling agent is made from bovine bone and has a white granular shape, and has a water content of 8 to 12% by weight and a protein content of 85% by weight.
Weight% or more, lipids and carbohydrates less than 1% by weight, ash less than 2% by weight, heavy metals less than 10ppm, arsenic 1ppm
It is composed of less than m. This gelling agent is heated at 30℃
It begins to melt at this temperature and becomes completely liquid at 50 to 60°C. The method for producing the above-mentioned gelling agent includes crushing, degreasing, deashing, washing with water, liming, washing with water, extraction, filtration, desalting, concentration, sterilization, cooling, and drying steps, followed by crushing, testing, and drying. The product is produced as a granular gelling agent through the mixing process.

When producing food, approximately 2% by weight of the above-mentioned gelling agent is added to the broth, and normal cooking is carried out using seasonings, etc. After that, the cooked soup food is wrapped in heat-resistant polyester. Place it in a bag, degas it, and then seal it. Furthermore, to prevent the fibers of the raw material from being destroyed, the temperature is below 100°C, for example, 80°C.
Sterilization is carried out at ℃ for about 8 minutes to kill airborne bacteria in the air remaining in the container and at the same time sterilize the center of the raw material. and 1
By keeping the food cold at temperatures below 0°C and above 0°C, the food solidifies into a jelly-like product. FIG. 1 is a process diagram showing the gist of this manufacturing process.

[0020] By performing such processing, the surface of the food after cooking is coated with a jelly-like substance, so that the flavor of juices may excessively permeate into the food even during long-term storage. This prevents over-seasoning of the food, and maintains the taste of the food immediately after cooking. In particular, the coating effect retains the color and aroma of the food,
Since no excess moisture is generated during use, it can be used chilled.

If the amount of the gelling agent added is less than about 2% by weight, gelation will be insufficient, so the amount of the gelling agent added is at least 2% by weight.
It is necessary to add Furthermore, although there is no problem in terms of quality if 2% by weight or more is added, the viscosity increases, so it is sufficient to add only about 2% by weight.

[0022] Users who have purchased this product can:
Since the jelly-like portion dissolves and becomes liquid, the food can be returned to the state immediately after cooking and can be eaten.

Therefore, according to the present invention, by adding a gelling agent made from bovine bones to foods, cooked foods can be stored for a long period of time while maintaining their quality. Therefore, soups made by local industries, boiled crustaceans, boiled fish, etc. can be sent to consumption areas without destroying their original flavor.

[0024]Furthermore, in the past, foods that could only be eaten in rural areas, such as simmered sweetfish, simmered sweetmego, simmered mackerel, ingredients for pheasant kamameshi, beach-boiled crab, bonito rice, simmered octopus, and pork. It is especially effective for commercial use because it allows foods such as braised braised meat to be eaten at the consumption area.

[0025]

EFFECTS OF THE INVENTION As described in detail above, the long-term refrigerated cooked food and method for producing the same according to the present invention exhibit the following effects. In other words, in the food processed according to the present invention, the surface of the food after cooking is coated with a jelly-like substance, so even during long-term refrigerated storage, the taste of juices does not excessively permeate into the food. The taste, color, and aroma of the food immediately after cooking can be maintained as it is.

[0026] Therefore, even if the food is not sold very frequently, such as pork soup or oden, by using it as a snack, it is possible to respond quickly when an order is placed, so there is no need to miss out on business opportunities. The effect is that there is no

[0027] Furthermore, it is difficult to make boiled and soupy foods that require special cooking techniques while maintaining quality at ordinary restaurants, so there is a drawback that such dishes cannot be included in variations. By using cooked foods to which this method is applied, food of uniform quality can be provided to customers at any time, and the above-mentioned difficulties can be solved. Furthermore, it is possible to eliminate work that must be started early in the morning at a restaurant, thereby increasing work efficiency and making it possible to deal with the shortage of manpower at restaurants.

[0028] Also, by applying the present invention to fish caught in excess at fishing ports in various places, for example, by processing them as boiled fish.
Fish loss can be minimized. Furthermore, it is possible to commercialize foods that could only be eaten in rural areas or foods that require special cooking techniques and provide them to consumption areas.

[Brief explanation of drawings]

FIG. 1 is a process diagram showing the outline of the manufacturing process.

Claims (3)

[Claims] Claim 1: After adding a gelling agent made of a natural material made from cow bones or the like during normal food processing, the food is placed in a heat-resistant container, deaerated and sealed, and then heated for 10 minutes.
A cooked food that can be stored under refrigeration for a long period of time, characterized by solidifying a cooked or semi-cooked food into a jelly-like form by sterilizing it at a temperature of 0° C. or lower and then refrigerating it. 2. During normal food processing, cooking is performed by adding about 2% by weight of a gelling agent to the broth, and the cooked soup food is placed in a heat-resistant container, degassed, and then sealed;
A dish that can be refrigerated for a long period of time, characterized in that the broth is solidified into a jelly-like state by sterilizing it for a short time at a temperature of 80°C to 100°C or lower, and then keeping it cold at a temperature of 10°C or lower and 0°C or higher. Method of manufacturing ready-made foods. 3. The method for producing a cooked food that can be refrigerated for a long period of time according to claim 2, wherein the sterilization temperature is 80° C. and the sterilization time is about 8 minutes.