200427409200427409
玫、發明說明（1 ). 【發明所屬之技術領域】 本發明是有關於-種無菌包裝調理食品的製造方法 種可將米飯和配料—起高壓高熱滅菌的無菌包 裝调理食品的製造方法。 闺匕 5【先前技術】 第一圖為習知包裝米飯的製造流程，其中先將生米利 用脫氣水洗米（步驟⑻）、接著是浸潰吸水（步驟ι〇2)，、 其含水率達到10-30%後，再定旦 103)。 再疋里充填到飯盒中（步驟 10 15 20Description of the invention (1). [Technical field to which the invention belongs] The present invention relates to a method for producing an aseptically packaged prepared food. A method for producing an aseptically packaged prepared food capable of sterilizing rice and ingredients by autoclaving and autoclaving. Girl 5 [Previous technology] The first picture shows the manufacturing process of conventional packaged rice, in which raw rice is washed with deaerated water (step ⑻), followed by immersion and absorption (step ι〇2), and its moisture content After reaching 10-30%, Dingdan 103). Fill it into the lunch box (step 10 15 20
接者’將裝有浸潰米的飯盒送入一密閉的滅菌裳置 中，然後以135°C〜_、蒸氣壓力約為2.7〜3.0kg/cm2 的高溫高壓蒸氣進行滅菌處理（步驟1()5)，每次時間為$ 10,，共進行8次，使飯盒中的米滅菌並_。上述的作 法是白飯的加工方法，如杲相並制 Μ要製作化有副食材料的米 飯’則在進行此-滅菌處理1G5步驟前，可將已處理好的 副食材料加人飯盒之中（步驟1G4)，再—同與浸潰米進行 滅菌處理105步驟，這些副食材料例如是各種豆類。 上面所說的米的α化’是使米粒中澱粉變細澱粉 (alpha伽叫。因為生米中的直鍵殿粉（邮。叫及支鍵殿 粉（amyl〇pectin)是以特定的排列方式緊密地結合在一起， 如果將米粒以X光加以照射’則可以產生一特定的繞射 圖形’若將米粒加水後加熱蒸煮’此時水分子將進入直鍵 殿粉及支鏈㈣之間’減弱其之間的結合，而使直鍵殿粉 及支鏈澱粉形成海綿網狀，即變成所謂的以澱粉。 200427409 砍、發明說明（2 ) 接下來’利用脫氣水作為煮飯水，並用調味液加以調 和（步驟106)，然後將調和後的煮飯水加在飯盒中（步驟 )’、、;後將裝有米粒及副食材料的飯盒送入一蒸氣事 置之中，進行吊籃式（gondola type)蒸氣煮飯（步驟1〇8)， 5其蒸氣溫度為98。〇〜l〇3°C，壓力約一大氣壓，煮飯時間 為8-12分鐘。由於米粒已以化，因此蒸氣煮飯之步驟 (108)便可以彳艮快將米粒煮熟。 接著將飯盒送入無菌室（clean room)進行封裝（步驟 1〇9)。封裝的步驟1G9包括先在飯盒中充填氮氣㈣，然 10 後用一蓋材將飯盒整個密封起來。 之後，將封裝好的飯盒上下翻轉過來並送入一水浴裝 置之中，進仃吊籃式（g〇nd〇la type)隔水加熱燜熟步驟 110，其中水溫65°c〜85°c，時間約15分鐘。此一步驟The receiver 'will send the lunch box containing impregnated rice into a closed sterilization rack, and then sterilize it with high temperature and high pressure steam at 135 ° C ~ _ and steam pressure of about 2.7 ~ 3.0kg / cm2 (step 1 ( ) 5), each time is $ 10, for a total of 8 times, the rice in the lunch box is sterilized and _. The above method is the processing method of white rice. For example, if you want to make rice with non-staple food when you make the rice, you can add the processed non-staple food to the lunch box before performing this-sterilization step 1G5 (step 1G4), and then-the same steps as the sterilization treatment 105 steps with impregnated rice, these non-staple food materials are, for example, various beans. The above-mentioned 'alpha' of rice is to make the starch in rice grains thinner (alpha gamma called. Because the straight-key temple powder (postal. Called amylopectin) in the raw rice is in a specific arrangement The methods are tightly combined. If the rice grains are irradiated with X-rays, a specific diffraction pattern can be generated. 'If the rice grains are heated and cooked with water,' then the water molecules will enter between the straight key and the branched chain. 'Weaken the bond between them, and make the straight bond powder and amylopectin form a sponge network, that is, the so-called starch. 200427409 Chopping, description of the invention (2) Next' Using deaerated water as cooking water, And seasoning liquid (step 106), and then add the mixed rice cooking water to the lunch box (step), ;; after that, the lunch box containing the rice grains and non-staple food materials is sent into a steam container and suspended Basket-type (gondola type) steamed rice cooking (step 108), 5 its steam temperature is 98. 0 ~ 103 ° C, the pressure is about one atmosphere, and rice cooking time is 8-12 minutes. Therefore, the step (108) of steaming rice can quickly remove rice grains Then, the lunch box is sent to a clean room for sealing (step 109). The sealing step 1G9 includes filling the lunch box with nitrogen gas, and then sealing the whole lunch box with a cover material. After that, The packaged lunch box is turned upside down and sent to a water bath device. It is heated in a gondola type (socket type) and heated and cooked in step 110, where the water temperature is 65 ° c ~ 85 ° c, time About 15 minutes. This step
110可以讓飯熟後的上層及下層部分的水分吸收均一化並 15 促進米粒更完全的α化。 W 飯盒完成網熟步驟後，接著讓飯盒通過一冷水水浴裝 置，進行冷卻步驟U卜水溫在4〇t以下，時間二 分鐘。飯盒經過冷卻步驟U1後，再將飯盒翻轉回來進行 表面乾燥（步驟112)，如此就可以得到無菌的包 20 飯或是混飯）（步驟113)。 （ 然而如果利用上述步驟所得到的混飯，由於副食材料 和米飯一起蒸煮，為能使食物能完全滅菌並熟化，除使用 相當高的溫度進行滅菌外，流程中並經過長時間反復的加 熱，因此將大幅損及食品的風味並可能發生食品褐化或黑 200427409 玫、發明說明（3 ) 化的問題。 …疋°果為了保持食品的風味，而將副食材料和米飯 / 刀開如此將增加製造的成本，而且對於消費者而 言，母次食用時必須分別打開副食材料和米飯的包裝，再 將它們加在一起’因此在食用上相當的不便。 【發明内容】 因此’本發明之目的，是在提供一種可將米飯和副食 ㈣-起μ高熱滅菌’而不影響食品風味且可長期保 10 15 存，並可增加消費者食用的便利性的無菌包裝調理食品的 製造方法。 於是，本發明無菌包裝調理食品的製造方法，包含有 下列步=使一主食材浸潰吸水，將該主食材定量充填至 接著將該包裝容器進行高溫高壓殺菌，並 使該主食材中的殿粉⑽，然後在該包裝容器中加入一炊 煮水。將副食材料加入該包裝容器中，接著將該包裝容器 密封，將該包裝容器進行炊熟及殺菌，最後獲得一無菌包 裝調理食品。 【實施方式】 本發明之前述以及其他技術内容、特點與功效，在以 下配合參考圖式的較佳實施例的詳細說明中，將可清楚的 解理。 本發明之無菌包裝調理食品的製造方法的較佳實施例 是以第二圖的流程圖來表示，並在以下作詳細的說明。 首先，將存放在洗務槽中的主食材，例如是精白米或 20 200427409 玖、發明說明（4 ) 疋丑類，利用脫氣水洗滌（步驟201)、浸潰吸水（步驟 2〇2)，使主食材含水率達到重量的10〜30%後，再定量充 填（步，2〇3)到_包裝容器之中。這裡所使用的包裝容器 例如是可耐高溫高壓且阻氣性良好的塑膠托盤。依照產品 5 的不同’有些主食材也會在此進行染色。 接著，將裝有主食材的包裝容器送入一密閉的滅菌裝 置中然後以135 °C〜140 °c、蒸氣壓力約為2.7〜3.〇 kg/cm的蒸氣進行高溫高壓滅菌處理（步驟如4)，每次時 間為5〜1〇秒，共進行8次，使包裝容器中的主食材滅 10 菌’並使主食材中的澱粉質α化。 上面所說的澱粉質（starch)的以化s是指主食材中澱粉 質變成α澱粉（aipha starch)。以生米中的澱粉質為例，澱 粉質中的直鏈澱粉（amyl〇se)及支鏈澱粉（amyl叩^如）是以 特定的排列方式緊密地結合在一起，如果將米粒以χ光 15加以照射，則可以產生一特定的繞射圖形，若將米粒加水 後加熱蒸煮，此時水分子將進入直鏈澱粉及支鏈澱粉之 間，減弱其之間的結合，而使直^澱粉及支鏈澱粉形成海 綿網狀，即變成所謂的α澱粉。 接下來，將一炊煮水用調味液加以調和並利用一有機 20 酸將炊煮水的ΡΗ值（酸鹼值）調整到合適的範圍（步驟 205) ’其中该炊煮水可以是一般的飲用水，而在本較較佳 實施例中該炊煮水是使用—脫氣水，而該有機酸則例如是 萄葡糖酸（gluconic acid)。然後將調整酸鹼值後的炊煮水 8 加入包裝容器中（步驟206)。接著，將已處理好的副食材 200427409 玖、發明說明（5 ) ''、' ,、':>'、、’ -,-；^ ί： ^ u .；'?'*； ?' 'Xr：u ' :¾，1 ^ί； ,Η-lf 料，例如是各種處理好的豆類附屬品及各種蔬菜等力’ 包裝容器之中（步驟207)並依需要添加調味油（步驟_入 由於油月旨會影響包裝容器外的印刷油墨，所以添加）特 別小心，油脂避免外溢。 奇 入副食材 則可以省 在此須加以說明的是，上述步驟207中加 料，是為了製造混飯，而如果只是要製作白飯， 略步驟207。 10 15 20110 can uniformize the moisture absorption of the upper and lower layers after the rice is cooked and promote more complete α-graining of the rice grains. W After the lunch box has completed the net-cooking step, the lunch box is then passed through a cold water bath to perform the cooling step. The water temperature is below 40 t for two minutes. After the lunch box has been cooled in step U1, the lunch box is turned back and dried on the surface (step 112), so that a sterile packaged rice or mixed rice can be obtained (step 113). (However, if you use the mixed rice obtained in the above steps, because the non-staple food and rice are cooked together, in order to fully sterilize and ripen the food, in addition to using a relatively high temperature for sterilization, the process and repeated long-term heating, Therefore, the flavor of the food will be greatly impaired, and the problem of browning or blackening of food 200427409 may occur. 疋 ° In order to maintain the flavor of the food, the addition of non-staple food materials and rice / knife will increase. The cost of manufacturing, and for consumers, the packaging of non-staple food and rice must be opened separately for the mother and child, and then added together 'so it is quite inconvenient to eat. [Summary of the invention] Therefore,' the purpose of the present invention Is to provide a method for manufacturing aseptic packaging prepared foods that can sterilize rice and non-staple foods with high heat without affecting the flavor of the food, which can be stored for 10 to 15 years, and can increase the convenience of consumers. The manufacturing method of the aseptic packaging prepared food according to the present invention includes the following steps: Fill quantitatively until the packaging container is subjected to high-temperature and high-pressure sterilization, and then the rice flour in the main food material is filled. Then, a cooking water is added to the packaging container. The non-staple food material is added to the packaging container, and then the packaging container is filled. Sealing, cooking and sterilizing the packaging container, and finally obtaining an aseptic packaged prepared food. [Embodiment] The foregoing and other technical contents, features and effects of the present invention are described in detail below with reference to the preferred embodiments of the drawings In the description, the cleavage will be clear. The preferred embodiment of the method for manufacturing the aseptic packaged conditioned food of the present invention is shown in the flow chart of the second figure, and will be described in detail below. First, it will be stored in the washing machine. The main ingredients in the tank are, for example, polished white rice or 20 200427409 玖, description of the invention (4) ugly, washed with degassed water (step 201), impregnated with water (step 202), so that the moisture content of the main ingredients After reaching 10 ~ 30% of the weight, it is quantitatively filled (step, 203) into the packaging container. The packaging container used here is, for example, resistant to high temperature and pressure and gas barrier Good plastic tray. Depending on the product 5, 'Some main ingredients will also be dyed here. Then, send the packaging container containing the main ingredients into a closed sterilization device, and then steam at 135 ° C ~ 140 ° c, steam The steam with a pressure of about 2.7 ~ 3.0 kg / cm is subjected to high-temperature and high-pressure sterilization treatment (step 4), each time is 5 to 10 seconds, and a total of 8 times are performed to kill 10 bacteria in the main ingredients in the packaging container ' And make the starch in the staple food alpha. The above-mentioned starch s means that the starch in the staple food becomes alpha starch. Taking starch in raw rice as an example, starch Amylose and amylopectin are closely combined in a specific arrangement. If the rice grains are irradiated with χ light 15, a specific Shoot the pattern, if the rice grains are heated and cooked after adding water, the water molecules will enter between amylose and amylopectin, weakening the bond between them, and the amylose and amylopectin will form a sponge network, which will become So-called alpha starch. Next, a seasoning liquid for cooking water is blended and the pH value (pH value) of the cooking water is adjusted to an appropriate range using an organic 20 acid (step 205) 'where the cooking water can be ordinary Drinking water, and in the preferred embodiment, the cooking water is use-deaerated water, and the organic acid is, for example, gluconic acid. The pH-adjusted cooking water 8 is then added to the packaging container (step 206). Next, the processed non-staple food ingredients 200427409 玖, invention description (5) '', ',,': >',,--,-; ^ ί: ^ u.;'? '*;?' ' Xr: u ': ¾, 1 ^ ί;, Η-lf materials, such as various processed legumes and vegetables, etc., in packaging containers (step 207) and seasoning oil (step_in Because the oil month will affect the printing ink outside the packaging container, so add) special care to prevent grease from spilling. Strange ingredients can be saved. It should be explained here that the addition in step 207 is to make bibimbap, and if it is only to make white rice, step 207 is omitted. 10 15 20
然後，將包裝容器進行封裝（步驟209)，封裝的步舉 包括先在包裝容器中充填氮氣(ν2)以取代原有二 氣’然後用-蓋材，例如是_膜等，將包裝容器整個落 ，地封裝起來。為防止封裝過程巾主食材及副食材料因竭 露於空氣中而再次受到污染，因此步驟2G9是在無菌度」 等級為102〜103的無菌室（cleanr〇〇m)中進行。 又 接下來，將裝有主食材及副食材料的包裝容器靜置約 5分鐘（步驟210)，使包裝容器中的水份分布的更為均 勻。然後將封裝好的包裝容器上下翻轉過來（步驟2ιι)之 後，再运入蒸氣滅菌釜（ret〇rt)中進行再一次的炊煮，使包 裝容，中的食物炊熟及殺g (步驟212)，其中加熱處理條 件為蒸氣溫度lOOlUiTC，壓力卜2個大氣壓力，時間 約15-20分鐘。在此一步驟中，條件的選擇需依照其中食 材（包括米及副食材料）的前處理狀況而定，如果之前食材 中米的α化較佳，且副食材料的熟度夠，則處理的溫度、 壓力和時間就較低，反之，則處理的溫度、壓力和時間就 較高。 200427409 玖、發明說明（6 ) 在70成蒸氣滅菌釜的炊熟及殺菌的步驟212後，再將 包裝容器翻轉回來進行表面的除水乾燥（步驟213)，如此 六σ 、得到無菌包裝調理食品，例如是白飯或是混飯（步 驟 214)。 將步驟214獲得的無菌包裝的米飯以瓊脂平面培養法 ㈣耵plateculture)進行分析，、结果其中的生菌數及耐熱性 牙胞菌數均低於300以下，達到包裝食品無菌化的標準。 人在本發明之無菌包裝調理食品的製造方法中，由於主 食材（如精白米）先進行高溫高壓的蒸氣殺菌步驟2〇4，之 1〇後再與副食材料一起經過蒸氣滅菌爸的炊熟及殺菌的步驟 212，並未像習知的方法一樣進行長時間反復加熱步驟（包 v驟105、1 〇8和11 〇等），因此利用本發明所製造出來 、飯4乃月匕4呆有食物的風味，而不會發生食品褐化 題。 、，另方面’利用本發明的方法製作混飯，不需將副食 材料和米飯分開加工，因此將可減少製造的成本，而且對 於消費者而言，打開包裝後即可立即食用，不必分別打開 副食材料和米飯的包裝，再將它們加在一起，因此在食用 ，上相田的方便。另外，本發明無菌包裝調理食品的製造方 ί〇法亦能適用於稀舨、廣東粥等無菌包裝調理食品的製作及 殺菌。 再者，利用本發明上述方法所製造的白飯，在經過_ &%間的冷滚冷藏後，再拿出來用微波爐或是電鋼加数， 所得到的白飯就如同剛煮好的—樣，因此消費者吃飯時會 10 200427409 玖、發明說明（7 ) 得到相當不錯的口感。 歸納上述，本發明之無菌包裝調理食品的製造方法， 確實能達到本發明之目的。 惟以上所述者，僅為本發明之較佳實施例而已，當不 能以此限定本發明實施之範圍，即大凡依本發明申請專利 範圍及發明說明書内容所作之簡單的等效變化與修飾，皆 應仍屬本發明專利涵蓋之範圍内。 10【囷式簡單說明】 第一圖是習知包裝米飯的製造流程圖；以及 第一圖是本發明無菌包裝調理食品的製造流程圖。 【圏式之主要元件代表符號簡單說明】 〜113·步驟 201〜214·步驟 11Then, the packaging container is sealed (step 209). The packaging steps include first filling the packaging container with nitrogen (ν2) to replace the original two gases', and then using a cover material, such as a film, to package the entire packaging container. Fall, ground up. In order to prevent the main ingredients and non-staple food materials from being contaminated again due to exposure to the air during the packaging process, steps 2G9 are performed in a clean room (cleanr 00m) with a sterility level of 102 ~ 103. Next, the packaging container containing the main food material and the non-staple food material is left to stand for about 5 minutes (step 210), so that the water distribution in the packaging container is more uniform. Then, turn the packaged container upside down (step 2), and then transport it into the steam sterilizer (retort) for cooking again to cook and kill the food in the packaging container (step 212). ), Where the heat treatment conditions are a steam temperature of 100 lUiTC, a pressure of 2 atmospheric pressures, and a time of about 15-20 minutes. In this step, the selection of conditions should be based on the pre-processing conditions of the ingredients (including rice and non-staple food materials). If the α of the rice in the previous ingredients is better and the maturity of the non-staple food is sufficient, the processing temperature , Pressure and time are lower, and conversely, the processing temperature, pressure and time are higher. 200427409 发明, Description of the invention (6) After the cooking and sterilizing step 212 of the 70% steam sterilization kettle, the packaging container is turned back and the surface is dehydrated and dried (step 213). In this way, aseptically prepared food with six σ , Such as white rice or mixed rice (step 214). The aseptically packaged rice obtained in step 214 was analyzed by agar plate culture (plate culture). As a result, the number of germs and heat-resistant dental bacteria was less than 300, which reached the standard of aseptic packaging food. In the manufacturing method of the aseptic packaging prepared food of the present invention, the main food ingredients (such as polished white rice) are first subjected to a high-temperature and high-pressure steam sterilization step 204, and then 10% of them are steam-sterilized with the non-staple food ingredients. And sterilization step 212, as in the conventional method, the heating step is not repeated for a long time (including steps 105, 108, and 11). Therefore, using the present invention, Have food flavor without food browning. In the other aspect, using the method of the present invention to make mixed rice does not need to separate the non-staple food materials and rice, so it can reduce the manufacturing cost, and for consumers, they can be eaten immediately after opening the package, without having to open them separately. Packing of non-staple food and rice, and then adding them together, so it is convenient to eat and go to Aida. In addition, the manufacturing method of the aseptic packaging prepared food of the present invention can also be applied to the production and sterilization of aseptic packaging prepared foods such as thin soup and Cantonese porridge. Furthermore, the white rice produced by the above method of the present invention is cold-rolled and refrigerated between _ &%, and then taken out and added in a microwave oven or electric steel, the obtained white rice is just cooked—like Therefore, when consumers eat 10 200427409, the invention description (7) gets a pretty good taste. To sum up, the manufacturing method of the aseptic packaging prepared food of the present invention can indeed achieve the object of the present invention. However, the above are only the preferred embodiments of the present invention. When the scope of implementation of the present invention cannot be limited by this, that is, the simple equivalent changes and modifications made according to the scope of the patent application and the content of the invention specification, All should still fall within the scope of the invention patent. 10 [Brief description of 囷 style] The first figure is a manufacturing flow chart of a conventional packaged rice; and the first figure is a manufacturing flow chart of an aseptically packaged prepared food of the present invention. [Simplified explanation of the representative symbols of the main elements] ~ 113 · step 201 ~ 214 · step 11