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Food packaged in hard container, and method for producing same

A manufacturing method and container technology, which can be used in food preparation, packaging, containers, etc., and can solve problems such as the method of enzymatic reaction and deformation of hard containers that have not been thought of.

Inactive Publication Date: 2015-09-02
CHRISTAR CORP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, if it is not distributed as a frozen food, there is a problem of deformation
None of the existing literature has thought of a method for enzymatic reactions in rigid containers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0094] Bamboo shoots and carrots cut into thickness 5mm and 20mm×20mm, lotus root and burdock cut into thickness 5mm were boiled in boiling water with 0.1% vitamin C for 10 minutes. Chicken thighs cut so that the fibers are cut into bite-sized pieces are used as they are. An aqueous solution in which ingredients, enzymes (Orientale team, manufactured by Eichibiiai, 0.3% by mass, Papain W-40, manufactured by Amano Enzyme, 0.3% by mass), amino acid seasoning, salt, sugar, mirin, and soy sauce were dissolved in small amounts in a tinplate can (Viscosity measured by a B-type rotational viscometer at 20° C.: 3 mPa·s), and the can was sealed. Then, it heated to 60 degreeC at the speed|rate of 0.5 degreeC / min with the steam convection oven (Sanyo Electric Co., Ltd. SOB-VS10). After holding at 60° C. for 10 minutes, it was rapidly heated to 124° C. using a retort sterilizer (Autoclave SR-240, manufactured by Tomy Seiko Co., Ltd.). The hardness of the obtained food material was measu...

example 2

[0095] [Example 2] (comparison)

[0096] Bamboo shoots and carrots cut into thickness 5mm and 20mm×20mm, lotus root and burdock cut into thickness 5mm were boiled in boiling water with 0.1% vitamin C for 10 minutes. Chicken thighs cut so that the fibers are cut into bite-sized pieces are used as they are. Ingredients, enzymes (Orientale team, manufactured by Eichibiiai, 0.3% by mass, Papain W-40, manufactured by Amano Enzyme, 0.3% by mass), amino acid seasoning, salt, sugar, mirin, and soy sauce were placed in a pouch for pressure cooking A small amount of dissolved aqueous solution (viscosity measured with a B-type rotational viscometer at 20° C.: 3 mPa·s) and sealed. Then, it heated to 60 degreeC at the speed|rate of 0.5 degreeC / min with the steam convection oven (Sanyo Electric Co., Ltd. SOB-VS10). After holding at 60° C. for 10 minutes, it was rapidly heated to 124° C. using a retort sterilizer (Autoclave SR-240, manufactured by Tomy Seiko Co., Ltd.). The hardness of th...

example 3

[0098] Bite-sized lotus root, squid, taro, carrot, chicken, and pork cut into a thickness of 10 mm were heated at 95° C. using a steam convection oven (SOB-VS10 manufactured by Sanyo Electric Co., Ltd.). Then, ingredients and 1.0% by mass of enzymes (hemicellulase "Amano" 90 and Papain (manufactured by Amano Enzyme)) and commercially available seasoning (2%), pH adjuster (0.1% of citric acid and its sodium Salt 0.8%), salt (2%) aqueous solution (viscosity measured with a B-type rotational viscometer at 20°C: 3mPa·s) was put into tinplate cans, and arranged in a vacuum packaging machine (TOSEI Co., Ltd. V- 280A) inner tray, depressurization (vacuum degree 95%, 5 minutes). After returning to the can at normal pressure, add a 5% by mass aqueous solution of processed starch and seal it (viscosity measured by a B-type rotational viscometer at 20°C at this time: 900mPa·s), and use a retort sterilizer (Autoclave SR -240, manufactured by Tomy Seiko Co., Ltd.) was rapidly heated to 12...

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PUM

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Abstract

[Problem] To provide: a food packaged in a hard container for normal-temperature or chilled distribution use, which can be produced at low cost and by a simple procedure without requiring the use of any specialized apparatus, and in which a softened food material can be packaged while keeping the shape thereof; and a method for producing the food. [Solution] A food packaged in a hard container for normal-temperature or chilled distribution use can be developed by: a method in which a food material, a degrading enzyme and a seasoning solution are packaged in a hard container, the hard container is warmed in a hermetically sealed state to achieve an enzyme impregnation step and an enzymatic reaction step in the hard container, and then the hard container is heated without any modification to achieve the entire process of an enzyme deactivation step and a sterilization step in the hard container; or a method in which the degrading enzyme is introduced into the food material and then the enzymatic reaction step, the enzyme deactivation step and a part of the sterilization step are achieved in the hard container.

Description

technical field [0001] The invention relates to a hard container packaged food and a manufacturing method thereof. More specifically, the present invention relates to a food packaged in a hard container for normal temperature distribution or refrigerated distribution, which maintains the original shape of the food and has its hardness adjusted, and prevents deformation during the manufacturing process or transportation, and its production. method. In the present invention, enzyme impregnation, enzyme reaction, enzyme inactivation, low-temperature sterilization or pressure cooking sterilization are carried out in a hard container, or the food is put into the container after the food is impregnated with enzyme under pressure and before it is softened by the enzyme reaction, Enzyme reaction, enzyme inactivation, low-temperature sterilization, or pressure retort sterilization in a rigid container prevents deformation, and at the same time, shape-retaining softening food can be ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/01A23B4/00A23B7/00A23L1/29A23L1/30A23L3/00A23L5/10A23L33/00
CPCA23B9/28A23B7/155A23L1/01B65D81/00A23B4/22A23B5/16A23L1/296A23L1/034A23L3/3571A23L5/10A23L29/06A23L33/40A23L3/10A23V2002/00B65D81/24B65D81/28
Inventor 坂本宏司柴田贤哉丰田文彦
Owner CHRISTAR CORP
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