JP2000139365A - Cooking of food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for cooking foods, which prevents deterioration of food taste or growth of bacteria without needing large quantities of energy. SOLUTION: This cooking method comprises a primary and secondary cooking step, wherein the primary cooking step cooks a food at 80 deg.C or higher in a container 10 which can be closed and is provided with a one-directional valve 7 which automatically releases inner pressure when it exceeds the atmospheric pressure, the primarily cooked food S being kept at 75 deg.C or higher while sealed by a gas space layer E formed between it and the one-directional valve to gradually cool the container to 3 to 6 deg.C, and the secondary cooking step cooks the food S under a vacuum and keeps it at 3 to 6 deg.C under vacuum until it is sent to the table.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for cooking prepared foods, and more particularly, to a method for preparing prepared foods which can be cooled and stored for a certain period of time so as to prevent deterioration of taste and generation of bacteria. .

[0002]

2. Description of the Related Art Conventionally, as a method of cooling and storing prepared foods after cooking, there is known a cook chill system which cools and stores the prepared foods after completing all cooking so that production and consumption of prepared foods are repeated systematically. ing. However, in this cook chill system, the food is always exposed to the air naked, so it is easy to cause secondary contamination. Therefore, in order to implement the cook chill system safely, it was necessary to strictly control the food hygiene at the cooking site. .

[0003] For example, in the case of chicken breast meat, which is preserved for 38 hours as a side dish, in view of the large number of viable bacteria,
Rapid cooling at below freezing after cooking is an essential requirement. However, in order to perform such rapid cooling, a large amount of energy is required for the operation of the cooler, and since the cooling air at the time of the rapid cooling process removes a large amount of moisture from the food along with heat, it is stored during storage. There is a problem that free amino acids evaporate from the food and the taste is reduced. As a conventional side dish cooking method, a vacuum cooking method is known. In this vacuum cooking method, a package in which foodstuffs and seasonings are vacuum-packaged is heated at a low temperature together with a bag by hot water bathing or the like. That is, since the boiling point is reduced by the vacuum, it is characterized in that cooking can be performed at a low temperature so as not to lose the taste.

[0004] However, in this cooking method, there is a problem that the extract (umami component) in the side dish is gradually extracted by the application of a vacuum and mixed into the sauce, thereby denaturing the side dish itself. In addition, it has the disadvantage that it is easy to multiply the remaining bacteria because it is cooked at low temperature, which is not always a preferable method from the viewpoint of food hygiene management. In some cases, the foam swelled and collapsed, making it impossible to perform cooking smoothly.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned conventional problems and to prepare side dishes which can prevent a decrease in taste and the growth of bacteria without requiring a large amount of energy consumption. It is to provide a method.

[0006]

According to the present invention, there is provided a method for preparing a side dish, comprising a container having a one-way valve for automatically releasing an internal pressure higher than the atmospheric pressure and having a sealable structure, wherein the container is provided in the container. The primary food obtained by primary cooking the food at a heating temperature of 80 ° C. or higher is sealed so that a gas space layer is interposed between the primary food and the one-way valve while maintaining the temperature at 75 ° C. or higher, and the container is 3 ° C. to
While gradually cooling to 6 ° C., the primary food is converted into a secondary food by secondary cooking in which the internal pressure is reduced to an internal pressure lower than the atmospheric pressure, and the secondary food is continuously maintained in the reduced pressure state and in a range of 3 ° C. to 6 ° C. It is characterized by being stored until serving. According to the present invention, the container in which the primary food is sealed at 75 ° C. or higher is subjected to secondary cooking by slow cooling, so that the container can be cooled without consuming a large amount of energy.

While the primary food is kept at a high temperature of 75 ° C. or higher, it is sealed in a container provided with a one-way valve, and the final pressure of 3 ° C. to 6 ° C. is automatically released through the one-way valve. Since the primary food is cooled to the range, the primary food can be depressurized to an internal pressure lower than the atmospheric pressure while being kept in a state of being isolated from the outside air. Also,
Steam evaporating from high-temperature primary foods releases internal air to reduce the pressure and reduce the internal oxygen concentration, so bacteria pass through a temperature range that promotes bacterial growth over a long period of time and shift to low temperatures. Is not propagated, and since the oxygen concentration is low, the generation of oxides is reduced and corrosion of foodstuffs is hardly caused.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Foodstuffs used in the present invention are not particularly limited, and any foodstuffs conventionally used for prepared foods can be used. For example, any of meat, fish, shellfish, and vegetables can be used. The cooking method of the present invention includes at least three steps of primary cooking, secondary cooking, and low-temperature storage under reduced pressure. If necessary, a tertiary cooking step of reheat treatment can be added after the reduced-pressure low-temperature storage step.

[0009] The first primary cooking step is a step of heating and cooking food ingredients to prepare ready-to-eat ready-to-eat foods. The heating temperature in the primary cooking step needs to be at least 80 ° C. or higher. Heating temperature up to 80 ℃
With the above, heat is easily passed through the entire food material, and the food can be eaten as it is. The pressure at the time of the primary cooking may be generally atmospheric pressure, but may be cooked under pressure using a pressure cooker or the like.

[0010] In the present invention, it is preferable that the seasoning of the side dish is performed by adding a seasoning during the primary cooking. When seasoning is performed at the time of the primary cooking, the seasoning can be gradually penetrated into the side dish when gradually cooled under reduced pressure in the next secondary cooking step, so that a delicious secondary food can be obtained. That is, when cooled in a short time such as rapid freezing, it is difficult for the seasoning to penetrate into the inside of the side dish, but by gradually cooling as in the present invention, the seasoning can be penetrated into the inside of the side dish. it can.

[0011] When seasoning something with a fragrance such as spices, when releasing the low-pressure low-temperature storage of the secondary food for serving and serving, or when re-heating the secondary food and tertiary cooking Should be added to By seasoning the spices when the secondary food is served or when it is reheated in the tertiary cooking, a savory side dish can be obtained.

In the secondary cooking step, a one-way valve for automatically releasing an internal pressure higher than the atmospheric pressure is used, and a container that is configured to be sealable is used, and the primary food obtained by the primary cooking is heated in this container. This is a step of enclosing the container in a high temperature state of 75 ° C or higher, preferably 80 ° C or higher, placing the sealed container in a low-temperature room, and gradually cooling it to a temperature of 3 ° C to 6 ° C to form a secondary food. . In this secondary cooking step, the internal pressure of the container in which the high-temperature primary food is sealed temporarily becomes higher than the atmospheric pressure. However, the pressure is gradually reduced because the pressure is automatically released from the one-way valve. As the temperature is cooled down to ６6 ° C., since the space volume is substantially constant, the internal pressure decreases according to Boyle-Charles' law and gradually becomes lower than the atmospheric pressure.

[0013] The container used in the secondary cooking process has a sealable seal structure, is provided with a one-way valve for automatically releasing internal pressure higher than atmospheric pressure, and is decompressed to a negative pressure as it is cooled to a low temperature. There is no particular limitation as long as it has a structure that can be achieved. For example, a structure as shown in FIG. 2 can be used.

The container shown in FIGS. 2A and 2B comprises a container body 1 and a lid 2, and two sets of annular packings 4, 5 are attached to the lid 2 on the periphery of the lower surface 3. One of the annular packings 4 is formed of hard rubber or resin into an L-shaped cross section, and when the tongue extending inwardly comes into contact with the inner wall of the container body 1, the lid 2 is subjected to the internal pressure by the elastic force and the frictional force. I try not to open it. The other annular packing 5 is formed into a hollow pipe-shaped cross section with soft rubber or resin softer than the annular packing 4, and is brought into close contact with the upper edge 9 of the container body 1 by pressure from the annular packing 4, thereby completely sealing the inside of the container. I do.

The lid 2 is provided with a one-way valve 7 penetrating from the upper surface 6 to the lower surface 3. This one-way valve 7 is made of rubber,
It is made of an elastic body such as an elastic resin, and is provided with a ventilation hole 8 at the center so as to penetrate inside and outside. This ventilation hole 8
When the internal pressure of the container is equal to or lower than the atmospheric pressure, the container is in a closed state due to its own elastic force. However, when the internal pressure is higher than the atmospheric pressure, the container is expanded and released into the atmosphere. Due to such a pressure releasing action, a certain space layer E is interposed between the primary food S stored in the container body 1 and the one-way valve 7.

The operation of using the container 10 to make the primary food S, which has been primarily cooked, into a secondary food by secondary cooking is carried out as follows. First, in the container body 1 with the lid 2 opened, the primary food S after the primary cooking is placed at a temperature of 75 ° C. or higher, preferably 8 ° C.
Store while maintaining 0 ° C or higher, and
Then, the lid 2 is closed to make a sealed state. The internal pressure of the container 10 is such that the primary food S is at least 75 ° C.
Is heated and the water vapor evaporates from the inside of the food, so that the pressure becomes higher than the atmospheric pressure. However, the high pressure opens the ventilation hole 8 of the one-way valve 7 and releases the internal air while releasing the air. Therefore, the pressure in the space layer E decreases, and the pressure is balanced near the atmospheric pressure. At the same time, the air that was present at the beginning of the sealing is replaced by inert steam that evaporates from the primary food S.

The reason why the primary food S is sealed in the container 10 at a temperature of 75 ° C. or higher, preferably 80 ° C. or higher, is that the primary food S
This is because the volatile matter (steam) evaporating from the container is increased as much as possible.
The replacement of the residual air within 0 with the vapor can be made more efficient.

When the container 10 is housed in a low-temperature room (cooling room) whose temperature is controlled at a low temperature of 3 ° C. to 6 ° C. and slow cooling is started, the internal pressure becomes higher than the atmospheric pressure while the temperature is high. The internal temperature gradually decreases while the discharge from the one-way valve 7 is performed. When the temperature of the primary food S reaches a certain temperature or lower, the generation of steam from the food stops, and when the food is further cooled, the internal pressure gradually increases due to Boyle-Charles' law because the space volume is substantially constant. The pressure decreases and the pressure is reduced to a pressure lower than the atmospheric pressure. Further, since the moisture in the steam in the space layer E is condensed, the internal pressure further decreases, and finally reaches the target temperature range of 3 ° C. to 6 ° C. to obtain the secondary food.

Although the depressurized state of the container 10 is not released until the secondary food is served for serving, when the cover 2 is removed from the container body 1, the decompression can be released to facilitate the removal operation. . The decompression is released by the one-way valve 7
Can be easily performed by setting the ventilation hole 8 to a ventilation state by pinching it from the outside to give a distortion.

When the above-mentioned secondary cooking step is performed, the primary food is sealed in the container 10 while maintaining the high temperature of 75 ° C. or higher, preferably 80 ° C. or higher, so that the heat kills the pathogenic bacteria, It will be in a state that does not exist at all in the container. Further, since the internal pressure is released only by releasing the internal pressure from the one-way valve 7, no new bacteria enter from the outside. The heat killing conditions of the main pathogens are, for example, 60 ° C. for 5 minutes for Shigella and 6 minutes for Salmonella.
2.8 ° C., 0.54 min.
Since it is 5 minutes, the above treatment does not allow the bacteria to exist and does not propagate.

Further, in the secondary cooking step of the present invention, since the container in which the primary food is sealed is gradually cooled, it can be cooled without requiring high energy such as rapid cooling. In addition, since the temperature is gradually cooled, the volume of the primary food containing the broth or the like can be maintained in a stable state as it is. In addition, the slow cooling under reduced pressure promotes the penetration of the seasoning into the primary food, so that a delicious secondary food can be obtained.

In the present invention, the cooling rate used for slow cooling is 12 ° C./h or less (temperature drop per hour is 12 ° C. or less), more preferably 10 ° C./h or less. Good to do. Therefore, the ambient temperature during cooling (the temperature of the cooling chamber) is 3 ° C.
Maintain in the range of 6 ° C. This cooling rate is high while the internal gas is being discharged from the one-way valve 7, and becomes slow as the discharge stops and the internal pressure is reduced.

The temperature at which cooling is achieved during slow cooling in the secondary cooking step is 3 to 6 ° C., preferably 3.5 to 4.5 ° C. If the cooling temperature is lower than 3 ° C., the water in the food and the broth is separated by freezing in the storage step following the secondary cooking step, and the food and the broth are easily degraded and the taste is reduced. If the temperature is higher than 6 ° C., long-term storage of the secondary food becomes difficult.

The reduced pressure condition applied to the container in the secondary cooking step may be a pressure lower than the atmospheric pressure. Preferably, it is 750 hPa to 950 hPa, and more preferably, it is 750 hPa to 900 hPa. This depressurizing operation can be sufficiently obtained only by slow cooling, but when the degree of depressurization is insufficient with depressurizing only by cooling, auxiliary means such as an inhaler is used and the suction port is connected to the outlet of the one-way valve 7 It may be attached to the side. The suction device used at this time is not particularly limited, but a suction device having a suction force of a hand cleaner (a hand-held vacuum cleaner) used in ordinary households is sufficient. When depressurizing the inside of the container via a hose with an air suction device, it is preferable to use a heat-resistant hose because high-temperature steam in the container passes through the hose.

The residual air in the container is released while being diluted with steam evaporating from the high-temperature primary food, and the residual oxygen concentration is reduced because the internal pressure is reduced to a pressure lower than the atmospheric pressure, thereby suppressing the oxidation of the food. And the long-term preservability of the secondary food in the reduced-pressure low-temperature storage step following the secondary cooking can be improved. In addition, it is possible to promote the penetration of the seasoning into the prepared food during the secondary cooking.

In the final storage step of reduced pressure and low temperature in the present invention, the secondary food obtained in the secondary cooking is obtained by reducing the reduced pressure condition used in the secondary cooking and the finally reached temperature condition (3 ° C. to 6 ° C., preferably Is a process of keeping 3.5-4.5 ° C.) until it is served for serving. By storing the secondary food in this way, for example, in the case of boiled mackerel and grated mackerel, even if it is opened after 150 hours, there is no deterioration and no pathogenic bacteria are present. can do. In the case of meat potato,
When opened after 150 hours, the fats and oils contained in the broth are separated to form a thin white plate, but there is no deterioration of the food or the presence of pathogenic bacteria. Can be eaten delicious.

In the present invention, in the above-mentioned secondary cooking step, the entire amount of the primary food obtained by the primary cooking may be processed in the same container, but the secondary food is divided into a plurality of containers and then subjected to the secondary cooking. It may be. That is, a large amount of primary food is produced by primary cooking, and the primary food is divided into a plurality of containers, each of which is necessary for individual use, and each is subjected to secondary cooking.

As described above, by separately enclosing in a plurality of containers and storing them at a reduced pressure and low temperature after the secondary cooking, the planned cooking of the food can be facilitated. In particular, in a buffet breakfast or the like performed in a hotel or the like, it is possible for the chef to avoid having to respond early in the morning. In other words, among the containers prepared and divided into a large number, some of them can be released from reduced-pressure low-temperature storage and served, or can be served after tertiary cooking of reheating.

When the lid is opened after releasing the reduced pressure during the secondary cooking and / or low-temperature storage at low pressure, it is immediately recognized that someone has opened the lid during storage since the reduced pressure is no longer applied. Also, it is possible to easily determine in advance whether or not an abnormality such as a foreign substance has occurred. FIG. 1 (A) and (B)
1 is a graph showing an embodiment of a method for preparing a side dish according to the present invention. In each of FIGS. 1A and 1B, in the primary cooking step, a seasoning is added while the food is boiled at about 100 ° C., and the primary food is prepared as a ready-to-eat primary food.

Next, in the secondary cooking step, the primary food S
Is kept in a container 10 provided with a one-way valve 7 as shown in FIGS. To Since the inside of the container 10 becomes high pressure due to the expansion of the gas, the oxygen concentration is reduced by replacing the inert gas evaporating from the primary food S while discharging the internal air from the one-way valve 7. Such replacement of the internal air with steam is preferably performed while the primary food S put at a temperature of 75 ° C. or higher maintains 65 ° C. or higher.

Next, the container 10 is housed in a low-temperature room controlled at a temperature of 3 ° C. to 6 ° C., and gradually cooled to lower the temperature to a range of 3 ° C. to 6 ° C. Thus, the primary food S is sealed in the container 10 while the temperature is 75 ° C. or higher, and
Since the residual air is replaced by steam from the primary food S while the temperature is not lower than ° C, and then the inside is depressurized by cooling, the primary food S inside the container 10 is in a state where no pathogenic bacteria are present at all. In addition, since cooling is performed gradually, high energy such as rapid cooling is not required. In addition, the volatiles that come out of the primary food S during the temperature decrease are condensed and gradually cooled, so that the penetration of the seasoning into the primary food S is promoted, so that a delicious secondary food can be obtained.

The secondary food obtained in the secondary cooking process is continuously subjected to a reduced-pressure low-temperature storage process, stored under low-temperature conditions of 3 ° C. to 6 ° C. without releasing the reduced pressure, and is continued until it is used for serving. . Such storage under reduced pressure and low temperature does not cause deterioration such as separation and freezing of water in the food, so that the taste of the food does not deteriorate during storage, and pathogenic bacteria are present or grow. I do not even do.

When serving the secondary foods stored under reduced pressure and low temperature as described above, the reduced pressure and low temperature may be released. However, depending on the taste when eating, the secondary foods may be arranged as shown in FIG. 1A. Or, as shown in FIG.
As mentioned above, the tertiary cooking of the reheating treatment may be performed before serving.

Seasoning with seasonings is 80 ° C. during primary cooking
It is desirable to carry out the above steps and then to infiltrate the food during the secondary cooking. Seasonings that are seasoned only on the surface without infiltration may be performed at a stage during tertiary cooking at 70 ° C. or higher. As described above, the seasoning and ripening can be performed by performing the heating at 70 ° C. or more during the tertiary cooking.

[0035]

Example 1 A curry mixed with beef, potatoes, onions, and carrots was cooked as follows according to the temperature / decompression curve shown in FIG. First, a curry mixed with beef, potatoes, onions, and carrots was boiled at about 100 ° C. using 1/2 hotel bread to obtain a primary food. Next, a lid with a one-way valve was attached to the hotel bread containing the primary food while the temperature was at 85 ° C., to obtain a sealed state shown in FIG. 2 (B).

Next, the hotel bread was immediately heated to 4 ° C.
And then gradually cooled in a cooling room controlled to obtain a secondary food in which the internal temperature of the hotel pan reached 4 ° C. after about 9 hours. The internal pressure of the hotel bread at this time is about 850h
Pa. The hotel bread containing the secondary food is continuously stored at a temperature of 4 ° C. and an internal pressure of about 850 hPa, and the storage state is changed from the above-mentioned slow cooling to 12 hours.
After 0 hour, the lid was opened and removed, and a taste test and a bacterial test were performed. As a result, the number of general viable bacteria was 2.5 × 10 ² or less, and the number of Escherichia coli was 1.5 × 10 ² or less, which was a number having no problem in eating. The taste was almost the same as that of the primary food, and maintained a delicious state.

Example 2 A curry containing beef, potatoes, onions, and carrots was cooked in the following manner according to the temperature / pressure reduction curve shown in FIG. 1 (B). First, curries mixed with beef, potatoes, onions, and carrots were boiled at about 100 ° C. using 1/2 hotel bread to obtain a seasoned primary food. Next, the temperature of the hotel bread containing the primary food was 95 ° C.
The lid with the one-way valve is attached while
The sealed state shown in (B) was obtained.

Next, the hotel pan is left in a room at room temperature for about 1 hour to be naturally cooled, and then put into a cooling room controlled at a temperature of 4 ° C., and secondary cooking by slow cooling is performed.
After 30 minutes, it was made into a secondary food in which the internal temperature of the hotel bread reached 4 ° C. The internal pressure of the hotel bread at this time is about 840
hPa. The hotel bread was continuously kept at a temperature of 4 ° C. and a reduced pressure of about 840 hPa, and the storage was continued. After 96 hours from the start of slow cooling, the lid was opened and taken out, and a taste test and a bacterial test were performed. As a result, the numbers of general viable bacteria and Escherichia coli almost the same as those in Example 1 were obtained, and the numbers had no problem in eating. The taste was almost the same as that of the primary food, and maintained a delicious state.

[0039]

As described above, according to the present invention, the secondary cooking for cooling the container in which the primary food is sealed at a temperature of 80 ° C. or more is performed by slow cooling, so that a large amount of energy is not consumed. Can be cooled. In addition, the primary food is sealed in a container provided with a one-way valve while maintaining the high temperature of 75 ° C. or more, and the internal pressure is automatically released through the one-way valve to cool to 3 ° C. to 6 ° C. Can be reduced to an internal pressure lower than the atmospheric pressure in a state of being cut off from the outside air. In addition, since the internal oxygen concentration is reduced by this reduced pressure, bacteria are not propagated even when the temperature is lowered to a low temperature by passing through a temperature range that promotes the growth of bacteria, and the oxide concentration is low because the oxygen concentration is low. It reduces generation and makes it hard to cause corrosion of foodstuffs.

[Brief description of the drawings]

1 (A) and 1 (B) are graphs showing the preparation method of a side dish according to the present invention over time.

FIG. 2 shows an example of a container used in the present invention, and (A)
2 is a plan view, and FIG. 2B is a sectional view taken along line XX in FIG.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Container main body 2 Lid 3 Lower surface 4,5 Annular packing 6 Upper surface 7 One-way valve 8 Vent 9 Upper edge 10 Container S Primary food E Space layer

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Moriya Tanaka 24-19 Todorikawa-cho, Toyokawa-shi, Aichi Pref. LP08 LP09 MQ05 4B035 LC05 LE02 LP01 LP43 LP46 LP55 4B036 LC04 LF05 LP01 LP17 LP21 4B048 PE03 PE04 PE05 PE09 PE11 PE12 PS13 PS15 PS18

Claims (4)

[Claims] 1. A container having a one-way valve for automatically releasing an internal pressure higher than the atmospheric pressure and having a sealable structure, wherein food is primarily cooked at a heating temperature of 80 ° C. or higher in the container. The primary food is sealed so that a gas space layer is interposed between the primary food and the one-way valve while maintaining the temperature at 75 ° C. or higher, and the container is gradually cooled to 3 ° C. to 6 ° C. and lower than the atmospheric pressure. The primary food is converted into a secondary food by secondary cooking in which the internal pressure is reduced, and the secondary food is continuously maintained in the reduced pressure state at 3 ° C. to 6 ° C.
How to cook prepared foods that are kept until the time of serving while maintaining within the range. 2. The internal pressure during the pressure reduction is 750 hPa to 95.
2. The method for cooking a prepared dish according to claim 1, wherein the pressure is 0 hPa. 3. The method according to claim 1, wherein the cooling rate during the slow cooling is 12 ° C./h or less. 4. The method according to claim 1, wherein the primary food is divided into a plurality of containers and sealed, and each container is subjected to the secondary cooking.