Production method of chilled pouch filled with stew cuisine

Abstract

To provide a production method of a chilled pouch filled with stew cuisine capable of achieving both extension of freshness date of the stew cuisine filled in the chilled pouch in refrigeration storage and aroma and flavor of the stew cuisine.SOLUTION: In a production method of a chilled pouch filled with stew cuisine, liquid temperature is maintained to be equal to or higher than a predetermined temperature even when an ingredient or condiment is added after the liquid temperature in a pot for stew is increased.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for manufacturing a chilled pack filled with stew food, and in particular to a method for manufacturing a chilled pack filled with stew food that can extend the shelf life of the stew food packed in the chilled pack when stored in a refrigerator by suppressing the growth of heat-resistant bacteria, while maintaining the aroma and flavor of the stew food. [Background technology]

[0002] Chilled packs filled with stewed dishes are prone to the proliferation of heat-resistant bacteria during the manufacturing process. Because there is a high risk of food poisoning caused by heat-resistant bacteria in stewed dishes, chilled packs filled with stewed dishes are stored in the refrigerator and have a shelf life of 90 days. There is a particular risk that heat-resistant bacteria that cause food poisoning can easily multiply when stewed dishes are cooked in large quantities.

[0003] On the other hand, in retort pouch foods as shown in Patent Document 1, heat-resistant bacteria can be completely killed by heating at 120°C for 4 minutes or more. Therefore, even if the contents are stewed dishes, it is possible to set a best-before date of 1 to 2 years. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2010-130944 Summary of the Invention [Problem to be solved by the invention]

[0005] However, there is a problem with retort pouch foods: when heated at 120°C for more than four minutes, the aroma and flavor of the stew and the texture of the ingredients are deteriorated.

[0006] Therefore, the present invention aims to provide a method for manufacturing a chilled pack filled with stew food that can extend the shelf life of the stew food packed in the chilled pack when stored in the refrigerator, while also maintaining the aroma and flavor of the stew food. [Means for solving the problem]

[0007] The method for manufacturing a chilled pack filled with stew food according to claim 1 of the present invention is a method for manufacturing a chilled pack filled with stew food, in which the liquid is maintained at a predetermined temperature or higher even when additional ingredients and seasonings are added after the temperature of the liquid is raised in a stew pot.

[0008] When cooking a stew, if the temperature of the liquid drops and the environment becomes suitable for the growth of heat-resistant bacteria, the heat-resistant bacteria will continue to grow. When the temperature of the liquid rises above a predetermined temperature through reheating, the grown heat-resistant bacteria form spores and become spore-forming bacteria. The spore-forming bacteria can survive in the stew, where the liquid temperature has risen. When the environment becomes suitable for the growth of heat-resistant bacteria again, the surviving spore-forming heat-resistant bacteria will germinate again, and the heat-resistant bacteria will continue to grow. The method for producing a chilled pack filled with a stew as claimed in claim 1 does not lower the temperature of the liquid even when additional ingredients and seasonings are added after the temperature of the liquid is raised in a pot. Therefore, the growth of heat-resistant bacteria can be suppressed during the production process.

[0009] The method for manufacturing a chilled pack filled with a stew dish of claim 2 of the present invention is the same as the method for manufacturing a chilled pack filled with a stew dish of claim 1, except that before the ingredients are added, they are heated in a pot separate from the stew pot that raised the temperature of the liquid, and then added in a state where the temperature of the ingredients has been raised.

[0010] In the method for manufacturing chilled packs filled with stewed food of claim 2, in addition to the same effect as claim 1, it is possible to prevent the temperature of the liquid in the stew pot from dropping when adding ingredients to the pot.

[0011] The method for producing a chilled pack filled with a stew according to claim 3 of the present invention is the method for producing a chilled pack filled with a stew according to claim 2, in which the ingredients are heated in different pots depending on the type of ingredient.

[0012] For example, if vegetables and meat are heated in the same pot, the reducing substances contained in the meat can maintain an anaerobic state, which can lead to the proliferation of anaerobic heat-resistant bacteria attached to the vegetables. In addition to the same effect as in claim 2, the method for producing chilled packs filled with stewed dishes as in claim 3 can prevent an environment in which heat-resistant bacteria can grow by heating each type of ingredient in a different pot.

[0013] The method for manufacturing a chilled pack filled with a stew according to claim 4 of the present invention is a method for manufacturing a chilled pack filled with a stew according to any one of claims 1 to 3, in which the stew is filled into the chilled pack while maintaining the temperature of the liquid at or above a predetermined temperature, and then the stew is rapidly cooled together with the chilled pack in water.

[0014] The method for manufacturing chilled packs filled with stewed food of claim 4 has the same effects as claims 1 to 3, and in addition, even when producing a large amount of stewed food, it is possible to divide it into small chilled packs, and the stewed food can be efficiently cooled rapidly so that it does not become a temperature environment suitable for the growth of heat-resistant bacteria. [Effects of the Invention]

[0015] The invention of any one of claims 1 to 4 has the effect of extending the shelf life of stewed food packed in a tilt pack when stored in the refrigerator while maintaining the aroma and flavor of the stewed food. [Brief explanation of the drawings]

[0016] [Figure 1] 1 is a flowchart showing a method for producing a chilled pack filled with curry, which is a stew dish, according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0017] As one embodiment of the present invention, a method for producing a chilled pack filled with curry, a stew dish, will be described below.

[0018] The method for manufacturing chilled packs filled with curry, a stewed dish, includes a curry roux ingredient mixing and frying step S1, a water supplying step S2, a first heating step S3, a curry roux ingredient adding step S4, a second heating step S5, a beef frying step S6, a beef adding step S7, an onion frying step S8, an onion adding step S9, a first simmering step S10, a seasoning adding step S11, a second simmering step S12, a third heating step S13, a dairy product adding step S14, a third simmering step S15, a fourth simmering step S16, a measuring and filling step S17, and a water cooling step S18.

[0019] In the curry roux ingredient mixing and frying process S1, the ingredients of the curry roux, namely curry powder, wheat flour, spices and lard, are measured and mixed. The mixed curry powder, wheat flour and spices are fried in a frying pan.

[0020] In the water supply step S2, water is supplied to the stewing pot.

[0021] In the first temperature-raising step S3, the temperature of the water in the stewing pot is raised to 40°C.

[0022] In the curry roux raw material introduction step S4, the curry roux raw material mixed and fried in S1 is introduced into a pot for stewing.

[0023] In the second heating step S5, the temperature of the liquid in the stewing pot is raised to 85° C. From the second heating step S5 to the measuring and filling step S16, the temperature of the liquid is maintained at 80° C. or higher.

[0024] In a beef frying step S6, beef is fried in a pot separate from the stewing pot, and in a beef adding step S7, the fried beef is added to the stewing pot.

[0025] By frying the beef in the beef frying step S6, the beef is kept at a high temperature before being added to the stewing pot in the beef adding step S7, thereby minimizing the temperature drop in the liquid in the stewing pot into which the beef has been added.

[0026] Similarly, in the onion frying step S8, the onions are fried in a pot separate from the stewing pot and separate from the pot used to fry the beef, and then in the onion adding step S9, the fried onions are added to the stewing pot.

[0027] By frying the onions in the onion frying step S8, the temperature of the onions is maintained at a high level and they are then added to the stew pot in the onion adding step S9, which minimizes the temperature drop of the liquid in the stew pot into which the onions have been added.

[0028] In the first stewing step S10, the temperature of the liquid in the stewing pot containing the beef and onion is kept at 85°C for 15 minutes.

[0029] In the seasoning adding step S11, seasonings are added to a stewing pot.

[0030] In the second stewing step S12, the temperature of the liquid in the stewing pot containing the seasonings is kept at 85° C. for 15 minutes.

[0031] In the third temperature-raising step S13, the temperature of the liquid in the stewing pot is raised to 90°C. The temperature is raised in advance so that the temperature of the liquid will not fall below 80°C even if a low-temperature dairy product is added in the next dairy product-adding step S14.

[0032] In this way, there are cases where the temperature of the food poured into the stewing pot is low and there is a possibility that it will drop below the predetermined temperature. In such cases, by increasing the temperature difference between the temperature of the stewing pot and the predetermined temperature in advance, the liquid in the stewing pot after the food is poured can be maintained at or above the predetermined temperature.

[0033] In the dairy product introduction step S14, the dairy product is introduced into a pot for stewing.

[0034] In the third stewing step S15, the temperature of the liquid in the stewing pot containing the dairy product is kept at 90° C. for 20 minutes.

[0035] In the fourth simmering step S16, the temperature of the liquid in the simmering pot is kept at 97°C for 20 minutes. The fourth simmering step S16 is performed to kill common live bacteria that are not heat-resistant and can cause food poisoning.

[0036] In the measuring and filling step S17, the curry in the stew pot is measured and filled into chilled packs. In the measuring and filling step S17, the temperature of the curry liquid, which is the stew dish, is maintained at 80°C or higher while measuring and filling are performed. The curry in the stew pot is divided into multiple chilled packs.

[0037] In the water cooling process S18, the chilled packs filled with curry are placed in water. The curry can be rapidly cooled to below 20 degrees Celsius in the water, including the chilled packs. Because the curry is divided into multiple chilled packs, the area of the curry that comes into contact with the water through the chilled packs is increased. This increased area of contact with water increases the amount of heat transferred from the curry to the water, allowing the curry to be rapidly cooled.

[0038] The chilled packed curry produced by the above-mentioned production method was tested for viable cell count of heat-resistant bacteria.

[0039] The test method involved diluting a sample of curry taken during the manufacturing process as a sample, heating it at 90°C for 10 minutes, and then counting the number of colonies cultured on standard agar medium.

[0040] Five samples of curry taken during the manufacturing process on different days were tested, and no samples were found to contain more than 300 cfu / gram after the water cooling step S18.

[0041] Chilled-pack curry produced by conventional manufacturing methods could only be stored for 90 days in the refrigerator, but chilled-pack curry produced by the manufacturing method of this embodiment can be stored for 120 days in the refrigerator.

[0042] In the above embodiment, the stew dish is described as curry, but it is not limited to this and may be other stew dishes such as stew, beef bowl toppings, oden, etc.

[0043] In the above embodiment, the temperature, time, etc. are specifically described depending on the process, but are not limited to these. The temperature, holding time, etc. can be changed as long as the aroma and flavor of the stewed dish can be maintained and the growth of heat-resistant bacteria and general live bacteria can be prevented.

[0044] In the above embodiment, the preparation steps before putting the ingredients into the stewing pot, such as the curry roux ingredient mixing and frying step S1, the beef frying step S6, and the onion frying step S8, may be carried out in parallel with other steps to coincide with the timing of putting the ingredients into the stewing pot.

Claims

1. A method for producing a chilled pack filled with stewed food This method for producing a chilled pack filled with stewed food is characterized in that the liquid maintains a predetermined temperature or higher even when ingredients and seasonings are added after the temperature of the liquid is increased in a stew pot.

2. The method for producing a chilled pack filled with stewed food according to claim 1, characterized in that the ingredients are heated in a pot separate from the pot used for stewing in which the temperature of the liquid is raised before being added, and the ingredients are added in a state in which the temperature of the ingredients has been raised.

3. 3. The method for producing chilled packs filled with stewed food according to claim 2, wherein each type of ingredient is heated in a different pot.

4. A method for producing a chilled pack filled with a stew dish according to any one of claims 1 to 3, characterized in that the stew dish is filled into the chilled pack while the temperature of the liquid is maintained at a predetermined temperature or higher, and then the stew dish together with the chilled pack is rapidly cooled in water.

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