PURPOSE: To minimize deterioration in quality such as color, aroma or flavor of a stewed food and obtain the subject food capable of ensuring keeping quality in distribution stages by cooking the food at a specific temperature, then hermetically sealing the cooked food, sterilizing the hermetically sealed food under specific conditions and quenching the sterilized food.
CONSTITUTION: A material is cooked within a temperature zone of 85°C to boiling temperature and 0.01-0.3wt.% flavor, preferably emulsion type flavor (prepared by homogeneously emulsifying various oranges, etc., in a dextrin solution, etc.) is then added to the cooked material. The resultant mixture is then packed in a hermetically sealed container, sterilized at 90-110°C for 10-60min and subsequently quenched to afford the objective food. Furthermore, the food is distributed at ≤10°C temperature.
KUSUMOTO SOICHIRO
KAIDA HIDEYUKI
