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Knowledge of heat treatment for food

Knowledge of heat treatment for food

Heat treatment for food is an indispensable technology in our life.
To make food safe and delicious, raw materials of food are heat-treated in various way, heat treatment called roasting is one of them.
We will explain from heat treatment in ordinary households to industrial level heat treatment.

1. Heat treatment at home
The ingredients we bought at the supermarket are heat treated according to the characteristics of the ingredients such as "boiling", "simmering", "steaming", "baking", "stir-frying", "roasting" then arranged in the table.
Sometimes, there is also a heating method called "Chin" with a microwave oven.
Of course, you may eat fresh ingredients like a salad or sashimi without heating them, but most of them are subjected to some sort of heat treatment.
The purpose of heat treatment for foods is roughly divided into two: sterilization and cooking.

 

1-1 Heating for sterilization
There are many types of microorganisms in the natural world, and humans live in coexistence with those microorganisms.
In some cases, food is processed using the power of microorganisms, but it may also have adverse effects of corruption such that food can not be eaten.
Foods are more or less covered with microorganisms or mixed within the range prescribed by the Food Sanitation Law.
Food not to be cooked immediately is kept in a cool and dark place such as a refrigerator, but microorganisms are not killed only by suppressing the growth of microorganisms.
Foods are more or less covered with microorganisms or mixed within the range prescribed by the Food Sanitation Law.
Food not to be cooked immediately is kept in a cool and dark place such as a refrigerator, but microorganisms are not killed only by suppressing the growth of microorganisms.
When eating these foods and processed foods, it means that microorganisms present in foods are reduced to a safe level or heated to kill them.

 

1-2 Heating for delicious eating
Heat treatment which softens fibers and relieves bitterness and sorghum is performed by heat treatment such as "boiling" and "steaming" foods which you can not feel delicious directly when eating.
There is also heat treatment called "boil" to highlight the taste of ingredients using seasonings.
In addition, in order to heat without increasing the moisture of processed foods, heat treatment "baking" or "stir-frying" may be performed.
These are heat treatments to eat all ingredients deliciously.

In addition, when humans eat foods, not only taste but also odor are important factors.
That is heat treatment "roasting".
By "roasting" sesame or soybeans, you can add a savory flavor to foodstuffs.

 

2. Heat treatment in the food processing industry
Many foods and processed foods that are distributed for commercial purposes are subjected to heat treatment for the same purpose as when they are done at home.
In providing processed foods to consumers, companies pay attention to sterilization and flavor, and further heat treatment that does not impair nutrients contained in foodstuffs.

 

2-1 Heat treatment for industrial-level sterilization
Sterilization by heat treatment performed at home is not a social problem even if food is poorly heated due to insufficient heating.

However, it is not to happen that the processed foodstuffs provided by companies will become a cause of food poisoning after they reach the hands of consumers, and the law called the Food Hygiene Law stipulates that.
However, it is not to happen that the processed foodstuffs provided by companies will become a cause of food poisoning after they reach the hands of consumers, and the law called the Food Hygiene Law stipulates that.
Not only cooked foods such as groceries and lunch boxes sold at supermarkets or convenience stores, but also all processed foods that can be obtained by consumers, such as dry food ingredients, various seasonings and dairy products, and also powder products such as wheat flour food ingredients include a sterilization process centered on heat treatment.

In addition, within the range of expiration date determined according to the characteristics of processed foods and foodstuffs provided by enterprises, it is not permissible for microorganisms to grow and exceed the standards of the Food Sanitation Law during distribution. However, vegetables and fruits that can be eaten raw can not be heated, so it will be sterilized by another method.

 

2-2 Notes on heat treatment at the industrial level
It is a prerequisite that consumers can eat delicious processed foods provided by companies.
It is commonplace that consumers do not purchase unless they are delicious normally.
Of course, the more you heat, the less the number of microorganisms contained in the ingredients, the lower the risk of food poisoning.
However, excessive heat treatment will deprive the nutrients and deliciousness of the ingredients.
Foods provided by companies are basically distributed at ambient temperature or low temperature.
That is, when shipping from the factory most of the food is in a state of cold or low temperature.

On the other hand, in order to eat food deliciously, we choose the heating treatment method from two kinds of methods: low temperature long time and high temperature short time.
In either case, after the heat treatment is completed, it will be cooled to a low temperature of normal temperature or lower promptly.

Especially, in heat treatment at high temperature and short time, it is necessary to cool in as short a time as possible in order not to impair nutrients and flavor, and there are many entrepreneurial know-how in there.
Basically, it is also important to blend so that there are no variations in temperature and unevenness.

Also, in the case of high temperature and short time, it becomes important technology how to shorten the time to cool down to room temperature after heat treatment at high temperature.
Most companies do not do simple as they heat machines in large quantities using machines.

Companies supplying foodstuffs are aiming to improve technology in order to keep nutrients and flavor from being compromised while meeting the standards set by the Food Sanitation Law.

 

3. Heat treatment called "roasting"
The heat treatment "baisen" in the industry corresponds to heat treatment "roasting" at home.
Roasting sesame and soybeans will add fragrant flavor.
In addition, unpolished rice, barley of barley tea, coffee beans etc. contained in brown rice tea are operated "roasting" to give fragrance when making into drinks.

In the heat treatment called "roasting", it adds a taste of fragrance and bitterness to food.
Since fragrant scent is an aroma component, it can not take time to cool after heat treatment.
Besides, bitter taste added with fragrance utilizes browning reaction utilizing carbohydrate, but when it takes time to cool, the browning reaction progresses and the color changes from brown to darker color as strong bitterness.
Of course, if you want to add strong bitterness we will heat strongly, but in the heat treatment "roasting" control of the cooling process to bring it back to normal temperature is an important process to determine scent and taste along with heating process.

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