JP2539653C

JP2539653C -

Info

Publication number: JP2539653C
Authority: JP
Publication date: 1998-09-03

Description

【発明の詳細な説明】（産業上の利用分野）本発明は、食感及び色調等に優れた魚介類及び肉類を原料として含んだ、レト
ルト食品の製造法に関する。（従来の技術）従来、レトルト食品等加熱殺菌処理を施す食品の原料として魚介類及び肉類を
使用する場合には、食品を一定期間保存後喫食する際に、魚介類及び肉類の食感
が硬く乾燥したものとなり、或いはこれらが変色することがある。例えば、レト
ルト米飯の原料としてえび等を使用する場合は、殺菌処理に先立って除菌の目的
でボイルされたえびを米飯に混ぜ、これをレトルト殺菌処理してレトルト米飯を
製造する。上記のレトルト米飯では、喫食時にえびが非常に硬く、乾燥してボソ
ボソとした食感となり、また保存中にえびが本来の淡い赤黄色を失して黄褐色に
変色する。上記の現象は、ボイル処理及びレトルト殺菌処理の際にえびが脱水さ
れ、また保存時にえびの水分が米飯に移行して更に脱水が進むため、或いは保存
中に油脂等が何らかの化学変化に関係することによって起こるものと考えられる
。（発明が解決しようとする課題）本発明は、魚介類及び肉類が、保存後の喫食時に食感が硬化せず、本来のウェ
ット感のある食感を有し、同時に変色の起こらない、レトルト食品の製造法の提
供を目的とする。（課題を解決するための手段）本発明者らは、上記の目的を達成すべく研究を進める過程で、食品の保水性を
有するリン酸塩及び食塩に注目し、これらを特定の方法、条件で作用させること
によって求める性能の魚介類及び肉類を含んだレトルト食品が得られることを見
出した。上記知見に基づいて成された本発明の要旨は、未加熱の魚介類及び肉類をリン
酸塩0.5〜1.5重量％及び食塩5〜15重量％を含む水溶液中に浸漬し、その後食塩1
〜10重量％を含む水溶液中で加圧加熱処理し、上記の魚介類及び肉類を米飯、麺
類、ベーカリー製品、ケーキ等保存時に吸水作用のある食品に含め、レトルト加
熱殺菌処理を施すことを特徴とするレトルト食品の製造法、である。以下、本発明を詳細に説明する。本発明の対象である魚介類としては、えび、かに、いか、たこ、各種魚類等が
、また、肉類としては、牛肉、豚肉、鶏肉等が各々列挙される。本発明は魚介類
、中でもえびに対して特に有効である。上記の原料としては、生のもの等未加熱
のものを使用する必要があり、加熱済みのものでは下記する本発明の処理を施し
ても、リン酸塩及び食塩が十分に作用せず、求める食感の硬化防止及び変色防止
効果を得難い。本発明では、上記の魚介類及び肉類をリン酸塩及び食塩を含む水溶液中に浸漬
し、その後食塩を含む水溶液中で加圧加熱処理する。上記の浸漬処理は、原料をリン酸塩0.5〜1.5重量％及び食塩5〜15重量％を含
む水溶液に5〜960分間(好ましくは120〜180分間)浸漬して行う。水溶液中のリン
酸塩、食塩の含量及び該水溶液での浸漬時間が上記の条件を下回る場合には、続
いて後記の加圧加熱処理を施しても、魚介類及び肉類の保存中の食感硬化及び変
色防止効果が顕著でなく、一方これらが上記の条件を上回る場合には、原料の食
味へ悪影響を与える傾向がある。かくして、上記の条件によって、後記の加圧加
熱処理と相まって原料の保水効果を得、保存中の食感硬化及び変色を良好に防止
し得る。尚、上記の水溶液のpＨは6〜10であるのが好ましく、pＨが6より低い場合には
、原料が酸により蛋白変性を起こして原料の食感及び食味へ悪影響を及ぼし、p
Ｈが10より高い場合には、原料の食味に悪影響を及ぼしやすい。浸漬時の水溶液
の量は、原料が漬かるだけの量があれば限定されず、通常原料1重量部に対して2
〜10重量部使用することができる。上記の水溶液中に使用するリン酸塩としては、ピロリン酸塩、ポリリン酸塩、
メタリン酸塩等の縮合リン酸塩及びオルトリン酸塩等が例示されるが、縮合リン
酸塩の使用が特に好ましい。次に、浸漬処理後の原料を必要に応じて浸漬水溶液から取出し、水切り或いは
水洗い後、水切り等したものを食塩を含む水溶液中で加圧加熱処理する。上記の加圧加熱処理は、原料を食塩1〜10重量％を含む水溶液中で圧力0.5〜3k
g/cm²(ゲージ圧、以下単にkg/cm²と記す)、温度100〜135℃で3〜30分間行うのが
よい。食塩の添加量及び加圧加熱の条件が上記の条件を下回る場合には、先の浸
漬処理を施しても、原料の保存中の食感硬化及び変色防止効果が充分でなく、一
方これらが上記の条件を上回る場合には、原料の食味に悪影響を及ぼし、また、
加圧加熱処理後又は更にこの後の工程の加熱殺菌処理後の原料の歩留(加圧加熱
処理後の原料の重量/未加熱の原料の重量又は殺菌後の原料の重量/未加熱の原料
の重量)が低下する傾向がある。かくして、上記の条件による加圧加熱処理を施
すことによって、前記の浸漬処理に加えて更に原料の保水効果を向上し、保存中
の食感硬化及び変色防止効果を向上し得る。また、加圧加熱処理後又は加熱殺菌
処理後の原料の歩留を高めることができる。加圧加熱処理の方法は特に限定されず、バッチ式の加圧加熱装置（レトルト等
）等を使用して行えばよい。以上説明した本発明の製造法における浸漬水溶液或いは加圧加熱用の水溶液に
は、前記の条件を逸脱しない限りにおいて各種調味料、香料、安定剤等を添加し
、溶液中での処理により調味等が達成されるようにしてもよい。尚、加圧加熱用
の水溶液にはリン酸塩が含まれてもよく、この場合にも、保存中の原料の食感硬
化及び変色防止効果を良好に達成することができ、従って、浸漬水溶液をそのま
ま加圧加熱用の水溶液として用いることもできる。この場合は処理工程が簡便化
される利点がある。但し、加圧加熱用の水溶液を食塩のみを含むものとする場合
は、リン酸塩を含む場合に比して加圧加熱処理後又は加熱殺菌処理後の原料の歩
留及び原料本来の食味を保持する効果が更に向上するので好ましい。前記のように水溶液に浸漬後食塩を含む溶液中で加圧加熱された魚介類及び肉
類は、水切り、調味等の適当な処理を施すか若しくは施さずに、米飯、麺類、ベ
ーカリー製品、ケーキ等保存時に吸水作用のあるレトルト食品の原料として使用する。具体的には、前記の処理を施された魚介類及び肉類を、吸水作用のある食品と
混合したものを容器に充填密閉してレトルト殺菌処理することによりレトルト食
品を製造することができる。レトルト食品(通常圧力1〜2kg/cm²、温度100〜130℃で30〜60分間殺菌処理さ
れる食品)では、前記保存時の魚介類及び肉類の食感硬化現象が著しいが、本発
明によってこれを有効に回避することができる。［実施例1］冷凍むきえび100gを解凍し、水洗い・水切りし、これをポリリン酸塩1.0重量
％及び食塩10重量％を含む水溶液300g(pＨ8.56)に2時間浸漬処理した。次に、上記浸漬水溶液から取出して水切りしたえびを、加圧釜により食塩3重
量％を含む水溶液300g中で圧力1.5kg/cm²、温度121℃で10分間加圧加熱処理した
。処理後水溶液からえびを取出して水切りし、求める原料であるえびを得た。上記のようにして得られたえびを調理した米飯(ピラフ)3kgと混合し、耐熱性
合成樹脂製のパウチに200gずつを充填密閉して容器入りピラフを製造した。これ
をレトルトで圧力1.5kg/cm²、温度121℃で10分間レトルト加熱殺菌処理した。上記の容器入りピラフを180日間常温にて保存後、ピラフを食したところ、ピ
ラフに含まれるえびはやわらかく、適度なウェット感を有し、本来のえびらしい
食感のものであった。また、えびは黄褐色に変色しておらず、自然感のある淡い
赤黄色をしていた。［比較例1］実施例1における浸漬後の食塩を含む水溶液中で加圧加熱処理に代えて、121℃
の水蒸気で10分間蒸煮すること以外は実施例1と全く同様にして原料であるえび
を得た。以下このえびを使用して実施例1と全く同様にして容器入りピラフを得、同様
に保存後これを食した。［比較例2］冷凍むきえび100gを解凍し、水洗い・水切りし、これを加圧釜により実施例1の
浸漬水溶液と同じポリリン酸塩1.0重量％及び食塩10重量％を含む水溶液300g(p
Ｈ8.56)中で圧力1.5kg/cm²、温度121℃で10分間加圧加熱処理した。処理後水溶
液からえびを取出して水切りし、求める原料であるえびを得た。以下このえびを使用して実施例1と全く同様にして容器入りピラフを得、同様
に保存後これを食した。表1は、各々実施例1及び比較例1、2により製造したえびの性能(水分、歩留)、
並びに各々により製造したえびを使用して実施例1と全く同様にして製造及び保
存した後の容器入りピラフに含まれるえびの性能(食感、色調)を示す。表1から明らかなように、実施例1で本発明によりリン酸塩及び食塩を含む水溶
液での浸漬処理及び食塩を含む水溶液中での加圧加熱処理を施して得られたえび
は、加圧加熱処理後も充分な水分を保持し、かつレトルト殺菌処理後の歩留も高
い。更に180日間保存後にも本来の柔かい食感及び色調を有し、極めて品質の優
れたものである。これに反し、実施例1における食塩を含む水溶液中で加圧加熱処理を施さず、
これに代えて水蒸気による蒸煮処理を施した比較例1、並びにリン酸塩及び食塩を含む水
溶液での浸漬処理を施さず、上記水溶液中でいきなり加圧加熱処理を施した比較
例2により得られたえびでは、加圧加熱処理後の水分及びレトルト殺菌後の歩留
がともに低くなっている。また、180日間保存後のえびの食感は硬く、色調も黄
褐色に変化している。（発明の効果）以上の如く、本発明によって製造されたレトルト食品によれば、これに含まれ
る魚介類及び肉類が保存後の喫食時に食感が硬化せず本来のウェット感のある柔
らかい食感を有し、同時に変色が起こらないため、この点で極めて品質の優れた
ものとなる。DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention relates to a letto containing seafood and meat having excellent texture and color tone as raw materials.
The present invention relates to a method for producing the default food. (Prior art) Conventionally, when seafood and meat are used as raw materials of foods to be subjected to heat sterilization treatment such as retort food, when the food is preserved for a certain period of time and eaten, the texture of the seafood and meat is hard. They may be dry or they may discolor. For example, when shrimp or the like is used as a raw material of retort cooked rice, shrimp boiled for the purpose of sterilization is mixed with cooked rice prior to sterilization treatment, and this is retort sterilized to produce retort cooked rice. In the above-mentioned retort cooked rice, shrimp are very hard at the time of eating and dry and have a rough texture, and during storage, shrimp lose their original pale red-yellow color and turn yellow-brown. The above phenomenon is that shrimp is dehydrated during boil treatment and retort sterilization treatment, and the moisture of the shrimp transfers to cooked rice during storage and further dehydration proceeds, or that oils and fats etc. are related to some chemical change during storage It is thought to occur by. (Problems to be Solved by the Invention) In the present invention , the texture of seafood and meat does not harden during eating after storage, and
A method for manufacturing retort foods that has a crisp texture and does not discolor at the same time.
Test shall be the purpose. (Means for Solving the Problems) In the course of conducting research to achieve the above object, the present inventors focused on phosphates and salt having water retentivity of foods, and identified these with specific methods and conditions. It was found that a retort food containing fish and shellfish and meat having the required performance can be obtained by acting the same. The gist of the present invention based on the above findings is that unheated fish and shellfish
Immersed in an aqueous solution containing 0.5 to 1.5% by weight of acid salt and 5 to 15% by weight of
Pressure and heat treatment in an aqueous solution containing up to 10% by weight, the above seafood and meat are cooked rice, noodles
Bakery products, cakes, etc.
A method for producing a retort food , which is subjected to a heat sterilization treatment . Hereinafter, the present invention will be described in detail. The fish and shellfish which are the objects of the present invention include shrimp, crab, squid, octopus and various fishes, and the meat includes beef, pork, chicken and the like. The present invention is particularly effective against seafood, especially shrimp. As the above raw materials, it is necessary to use unheated ones such as raw ones. In the case of the heated ones, even if subjected to the treatment of the present invention described below, the phosphate and salt do not act sufficiently, and thus are required. It is difficult to obtain the effects of preventing hardening of the texture and preventing discoloration. In the present invention, the above-mentioned fish and shellfish and meat are immersed in an aqueous solution containing phosphate and salt, and then subjected to a pressure heating treatment in an aqueous solution containing salt. In the above immersion treatment, the raw material contains 0.5 to 1.5% by weight of phosphate and 5 to 15% by weight of salt.
For 5 to 960 minutes (preferably 120 to 180 minutes) . If the contents of the phosphate and the salt in the aqueous solution and the immersion time in the aqueous solution are below the above conditions, the texture during storage of the fish and shellfish and meat can be maintained even if the subsequent pressurized heat treatment is performed. The hardening and discoloration prevention effects are not remarkable, while if they exceed the above conditions, they tend to have a bad influence on the taste of the raw materials. Thus, under the above conditions, the water retention effect of the raw material can be obtained in combination with the pressurizing and heating treatment described later, and the texture hardening and discoloration during storage can be favorably prevented. The pH of the above aqueous solution is preferably from 6 to 10, and when the pH is lower than 6, the raw material undergoes protein denaturation by acid, which adversely affects the texture and taste of the raw material.
When H is higher than 10, the taste of the raw material tends to be adversely affected. The amount of the aqueous solution at the time of immersion is not limited as long as the amount is sufficient to immerse the raw material.
Up to 10 parts by weight can be used. As the phosphate used in the above aqueous solution, pyrophosphate, polyphosphate,
Examples include condensed phosphates such as metaphosphates and orthophosphates, and the use of condensed phosphates is particularly preferred. Next, the raw material after the immersion treatment is taken out of the immersion aqueous solution as required, and after draining or washing, the drained material is subjected to pressure and heat treatment in an aqueous solution containing salt. The above-mentioned pressurization and heat treatment is carried out in an aqueous solution containing 1 to 10% by weight of salt at a pressure of 0.5 to 3 k
g / cm ² (gauge pressure, hereinafter simply referred to as kg / cm ² ) at a temperature of 100 to 135 ° C. for 3 to 30 minutes. When the amount of salt added and the conditions of heating under pressure are lower than the above conditions, the texture hardening and discoloration prevention effects during storage of the raw materials are not sufficient even if the previous immersion treatment is performed. If the above conditions are exceeded, it will adversely affect the taste of the ingredients,
Yield of raw material after heat treatment after pressurized heat treatment or further after this (weight of raw material after pressurized heat treatment / weight of unheated raw material or weight of raw material after sterilization / unheated raw material) Weight) tends to decrease. Thus, by applying the pressure and heat treatment under the above conditions, the water retention effect of the raw material can be further improved in addition to the immersion treatment, and the texture hardening during storage and the effect of preventing discoloration can be improved. Further, the yield of the raw material after the heat treatment under pressure or the heat sterilization treatment can be increased. The method of the pressure heating treatment is not particularly limited, and may be performed using a batch-type pressure heating device (such as a retort). To the immersion aqueous solution or the aqueous solution for heating under pressure in the production method of the present invention described above, various seasonings, flavors, stabilizers, etc. are added as long as the above conditions are not deviated, and the seasoning or the like is performed by treatment in the solution. May be achieved. Incidentally, the aqueous solution for heating under pressure may contain a phosphate, and in this case also, the texture hardening and the effect of preventing discoloration of the raw material during storage can be satisfactorily achieved. Can be used as it is as an aqueous solution for heating under pressure. In this case, there is an advantage that the processing steps are simplified. However, when the aqueous solution for pressurized heating contains only salt, the yield of the raw material after the pressurized heat treatment or the heat sterilization treatment and the original taste of the raw material are retained as compared with the case where the aqueous solution for phosphate heating contains the phosphate. This is preferable because the effect is further improved. Fish and shellfish and meat that have been pressurized and heated in a solution containing salt after being immersed in an aqueous solution as described above may be subjected to cooked rice, noodles, and bean paste with or without appropriate treatment such as draining and seasoning.
Used as a raw material for retort foods that have a water-absorbing effect during storage of curry products and cakes . Specifically, retort foods are manufactured by filling the container with the seafood and meat that have been subjected to the above-mentioned treatment and a food having a water-absorbing action, and sealing and retort-sterilizing the mixture. be able to. Retort food (normal pressure 1~2kg / cm ^2, 30~60 minutes sterilized is at a temperature 100 to 130 ° C.
Foods), the texture hardening phenomenon of seafood and meat during storage is remarkable.
This can be effectively avoided by the light. Example 1 100 g of frozen peeled shrimp was thawed, washed and drained, and immersed in 300 g (pH 8.56) of an aqueous solution containing 1.0% by weight of polyphosphate and 10% by weight of sodium chloride for 2 hours. Next, the shrimp taken out from the immersion aqueous solution and drained were subjected to a pressure heating treatment in a 300 g aqueous solution containing 3% by weight of sodium chloride at a pressure of 1.5 kg / cm ² and a temperature of 121 ° C. for 10 minutes. After the treatment, the shrimp was taken out of the aqueous solution and drained to obtain shrimp as a desired raw material. The shrimp obtained as described above was mixed with 3 kg of cooked cooked rice (pilaf), and 200 g each of heat-resistant synthetic resin pouches were filled and sealed to produce a pilaf in a container. This was subjected to a retort heat sterilization treatment with a retort at a pressure of 1.5 kg / cm ² and a temperature of 121 ° C. for 10 minutes. After storing the above-mentioned pilaf in a container at room temperature for 180 days, when the pilaf was eaten, the shrimp contained in the pilaf was soft, had an appropriate wet feeling, and had an original prawn-like texture. The shrimp did not turn yellow-brown, but had a light reddish yellow color with a natural feeling. [Comparative Example 1] Instead of pressurizing and heating in an aqueous solution containing sodium chloride after immersion in Example 1, 121 ° C
The raw material shrimp was obtained in exactly the same manner as in Example 1 except that steam was steamed for 10 minutes. Thereafter, using this shrimp, a pilaf in a container was obtained in the same manner as in Example 1, and after storage, the pilaf was eaten. [Comparative Example 2] 100 g of frozen peeled shrimp was thawed, washed with water and drained, and this was subjected to 300 g of an aqueous solution containing 1.0% by weight of polyphosphate and 10% by weight of sodium chloride (p
H8.56) under a pressure of 1.5 kg / cm ² and a temperature of 121 ° C. for 10 minutes. After the treatment, the shrimp was taken out of the aqueous solution and drained to obtain shrimp as a desired raw material. Thereafter, using this shrimp, a pilaf in a container was obtained in the same manner as in Example 1, and after storage, the pilaf was eaten. Table 1 shows the performance (moisture, yield) of shrimps produced according to Example 1 and Comparative Examples 1 and 2, respectively.
In addition, the performance (texture, color tone) of the shrimp contained in the pilaf in a container after production and storage in exactly the same manner as in Example 1 using the shrimp produced by each method is shown. As is clear from Table 1, the shrimp obtained in Example 1 by performing the immersion treatment in the aqueous solution containing phosphate and salt and the pressurizing and heating treatment in the aqueous solution containing salt according to the present invention, It retains sufficient moisture even after the heat treatment, and has a high yield after the retort sterilization treatment. Furthermore, after storage for 180 days, it has the original soft texture and color tone, and is extremely excellent in quality. On the contrary, without performing the pressurized heat treatment in the aqueous solution containing salt in Example 1,
Instead, this was obtained by Comparative Example 1 in which steaming treatment was performed with steam, and Comparative Example 2 in which the immersion treatment with an aqueous solution containing phosphate and salt was not performed, and the pressure and heat treatment was suddenly performed in the aqueous solution. In shrimp, both the moisture after pressurized heat treatment and the yield after retort sterilization are low. After storage for 180 days, the texture of the shrimp is hard, and the color tone has changed to yellow-brown. (Effect of the Invention) As described above , according to the retort food manufactured by the present invention,
Since seafood and meat do not harden during eating after storage and have a soft texture with an original wet feeling, and do not cause discoloration at the same time, the quality is extremely excellent in this respect.

Claims

(1) An unheated fish and shellfish and meat are immersed in an aqueous solution containing 0.5 to 1.5% by weight of phosphate and 5 to 15% by weight of sodium chloride, and then an aqueous solution containing 1 to 10% by weight of sodium chloride And heat-treated to absorb the above seafood and meat during storage of cooked rice, noodles, bakery products, cakes, etc.
A retort characterized by being subjected to a retort heat sterilization treatment in foods with an action
Food manufacturing method . (2) The method according to claim 1, wherein shrimp is used as fish and shellfish .