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CN100466913C - 通过预先加热烹饪食品的方法和通过加热烹饪的食品 - Google Patents

通过预先加热烹饪食品的方法和通过加热烹饪的食品 Download PDF

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CN100466913C
CN100466913C CNB2003801030127A CN200380103012A CN100466913C CN 100466913 C CN100466913 C CN 100466913C CN B2003801030127 A CNB2003801030127 A CN B2003801030127A CN 200380103012 A CN200380103012 A CN 200380103012A CN 100466913 C CN100466913 C CN 100466913C
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中井利雄
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/005—Preserving by heating
    • A23B5/01—Preserving by heating by irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

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Abstract

对于其主要成份为蛋白质并要进行冷冻或冷藏存贮的食品，期望对其改进以便它能够在短时间内容易烹饪，而味道、风味和卫生出众。在冷冻(冷藏)作为通过加热烹饪的食品的钎子上的烤鸡肉前，通过导电，它被预先加热到不低于蛋白质改变性质的温度而低于烹饪温度的温度，直到其蛋白质被均匀地改变性质直至其内部，这样在加热烹饪期间，简单地通过预先加热至少其外部到不低于烹饪温度的温度，可以取得其中整个烤制的鸡肉被加热到内部的味道，而它能够在短时间内以出色的味道和口味、无变味地容易地烹饪。

Description

通过预先加热烹饪食品的方法和通过加热烹饪的食品
技术领域
本发明涉及通过预先加热烹饪食品的方法和通过加热烹饪的食品。
背景技术
在诸如肉、鱼、蛋的包含蛋白质的食品及其经处理的产品中，一些是未加工而被冷冻或冷藏和销售，而其它的通过加热被烹饪，然后被冷冻或冷藏，进行销售。
诸如未经加工而销售的食品能够被存储而不会失去其味道和口味，但当在家里或饭店等处烹饪时，需要花费很长的时间加热此类食品到其内部。此外，由于很难确定食品中的蛋白质已被充分地改变性质，当烤制或煮沸时，内部可能会不熟。此外，对于钎子上的诸如肉或鱼片(例如拷鸡肉串，具体地讲就是钎子上的鸡肉)，由于它们生着(即未经加热)被存贮，如果它们被诸如大肠杆菌的细菌污染，则它们许多会仍活着。
通过在诸如微波炉中进行预先加热，可以快速提供通过加热烹饪后而销售的食品。但由于烹饪后呆的时间很长，与刚刚被烹饪的食品相比，其味道和风味较差。
发明内容
本发明的一个目的在于改进通过加热烹饪的食品，该食品的主要成份为动物蛋白质且进行冷冻或冷藏存贮，以便它在保持味道、风味和卫生的同时，能够短时间内容易地烹饪。
本发明提供一种烹饪食品的方法，所述食品的主要成份是动物蛋白质，所述方法包含如下步骤：在食物被冷冻或冷藏前，通过将电流通过食物而利用焦耳热将整个食物均匀预加热到50℃到80℃的温度范围内。
根据本发明，提供一种通过加热而被烹饪的食品，所述食品具有作为主要成份的动物蛋白质且要被冷冻或冷藏储存，其特征在于：在所述食品被冷冻或冷藏前，所述整个食品被通过将电流通过食物而利用焦耳热预先均匀加热到50℃到80℃的温度范围内。
具体地讲，在被冷冻或冷藏前，通过将其主要成份为动物蛋白质的食品预先加热到不低于蛋白质改变性质或结构而低于烹饪温度的某一温度范围，仅通过将至少其外部加热到不低于烹饪温度的温度，就如同整个食品被烹饪到内部，可以保持味道和风味。此外，这可以在短时间内无变味地容易地烹饪。采用这种方法，由于食品在可食用前马上被烹饪，所以可以保持优良的风味和口味。此外，由于食品在存贮前被预先加热到蛋白质改变性质，即使使用其中带有细菌的食品，通过预先加热，由于杀菌功能，活的细菌会大量减小而几乎不会存留。
作为预加热手段，可以使用火焰加热、蒸汽加热、热空气加热、微波加热和电加热。
如果预加热手段为其中电流经过食品而利用焦耳热(Joule heat)加热的电加热，由于整个食品利用焦耳(Joule)热被均匀地加热，就可以在短时间内，充分地改变蛋白质的性质，直到食品内部。作为一种电加热方法，例如日本专利公开11-192060中描述的，可以使用一种其中电流经过围绕食品形成的电解液薄膜或电解质的方法。
这种预加热的温度范围不低于30℃并且不大于135℃，优选地不低于50℃并且不大于80℃。
如果食品要被冷冻，通过在预加热后(不进行预先冷却)将其冷冻，可以抑制动物细胞中水分的蒸发和精华的流失，这样食品可富含细胞水分和富含食品精华地被存储。因此，即使在融化和烹饪后，食品可富含美味的肉汤和汁，而营比较养完整。此外，也不用担心预加热步骤中活细菌的生长。这是很卫生的。
本发明的通过加热烹饪的食品，要被冷冻或冷藏存储，其主要成份为动物蛋白质，在被冷冻或冷藏前。该食品被预先加热到不低于蛋白质改变性质的温度，而低于烹饪温度。
如上所述，在根据本发明的通过预先加热烹饪食品的方法中，在冷冻或冷藏前，通过加热烹饪的其主要成份为动物蛋白质的食品，被预先加热到不低于蛋白质改变性质的温度而低于烹饪温度，以使内部的蛋白质改变性质，以便当通过加热烹饪时，通过至少将其外部加热到烹饪温度或更高温度，就可以简单地取得如同食品被烹饪到内部的味道和风味。因此，这可以在短时间内无变味地烹饪。食品的味道和风味均很出色。此外，由于食品在存贮前被预先加热到蛋白质改变性质，即使使用其中带有细菌的食品，由于预先加热的杀菌功能，活的细菌会大量减小而几乎不会存留。
作为预先加热的手段，通过使用其中电流经过食品以利用“焦耳”热对其加热的电加热，整个食品被“焦耳”热均匀地加热。因此，蛋白质可以在短时间内有效地改变性质直到内部。
如果食品要被冷冻，通过在预加热后(不进行预先冷却)将其冷冻，可以抑制动物细胞中水分的蒸发和精华的流失，这样食品可富含细胞水分和富含食品精华地存储。因此，即使在融化和烹饪后，食品可富含美味的肉汤和汁，而比较完整。此外，也不用担心预加热步骤中活的细菌的生长。这是很卫生的。
本发明的通过预先加热烹饪的食品具有作为主要成份的动物蛋白质，并适合被冷冻或冷藏。由于它被预先加热到不低于蛋白质改变性质的温度而低于烹饪温度的温度，任何人均可在短时间内无变味地烹饪它，而其味道和风味很出色。此外，它可以卫生地销售，而几乎不存在细菌。
附图说明
图1为显示根据本发明的食品预先加热烹饪方法的制造要被冷冻(冷藏)存储的烤制鸡肉的步骤图；和
图2为显示图1的预先加热步骤中所使用电加热设备的局部被切掉的正视图。
具体实施方式
以下，参照附图描述本发明的实施例。图1为显示使用根据本发明的食品预先加热烹饪方法的准备要被冷冻存储的棍上烤制鸡肉(即烤鸡肉串)的步骤图。首先，在材料准备步骤中，准备作为烤鸡肉串材料的鸡肉片。在穿肉步骤中，预定数量的鸡肉片被置于每个钎子上。在预先加热步骤中，钎子上的鸡肉片被加热到50℃到80℃的温度范围内，以便内部的蛋白质改变性质，直到红色肉变白。此后，它们被立即送到冷冻步骤而被制冷到-18℃或以下的温度。冷冻的“烤鸡肉串”被运送到食品店、烤鸡肉串摊等处。
图2显示了在预加热步骤中使用的电加热设备。该电加热设备包括：用于传送钎子上的烤鸡肉串A的传送带或传送装置1；和上部载流部或通电部2和下部电极3，它们被布置以便使传送带1的传送表面夹在其间。诸如盐水的电解液4从载流部2滴下以在传送带1上的烤鸡肉串A的表面上形成电解液4的薄膜。然后，利用载流部2和电极3，电流经过电解液4的薄膜而通过，以利用焦耳(Joule)热均匀地加热整个烤鸡肉串A。
软刷6从其中存贮电解液4的供应箱5的底部形成的狭缝7悬挂，以易弯地接触正在传送带1上传送的烤鸡肉串A。供应箱5中的电解液4沿刷子6向下流动，而在烤鸡肉串A上形成薄膜。此外，在电极3中形成有多个通孔8，以便任何过剩的电解液4将被收集在下端存贮箱9中。利用泵10，已收集在存贮箱9中的电解液4被返回到供应箱5。
在该实施例中，本发明被应用于将被冷冻(冷藏)的烤鸡肉。但根据本发明的方法可应用于通过加热烹饪的其主要成分是动物蛋白且应被冷冻或冷藏的任何食品，例如除鸡肉外，可用于鱼、蛋类和诸如油炸肉饼的经处理食品的肉类。

Claims (1)

1.一种烹饪食品的方法，所述食品的主要成份是动物蛋白质，所述方法包含如下步骤：
在食物被冷冻或冷藏前，通过将电流通过食物而利用焦耳热将整个食物均匀预加热到50℃到80℃的温度范围内。
CNB2003801030127A 2002-11-19 2003-11-18 通过预先加热烹饪食品的方法和通过加热烹饪的食品 Expired - Fee Related CN100466913C (zh)

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JP2002335348A JP4139192B2 (ja) 2002-11-19 2002-11-19 食品の予備加熱調理方法

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JP4139192B2 (ja) 2008-08-27
CN1711029A (zh) 2005-12-21
EP1563740A1 (en) 2005-08-17
BR0316321A (pt) 2005-09-27
AU2003280860A1 (en) 2004-06-15
KR100682107B1 (ko) 2007-02-12
EP1563740A4 (en) 2006-11-22

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