PROBLEM TO BE SOLVED: To provide a method for producing retort food enabling most suitable temperature/time setting according to food properties when using a pressure heating machine which can conduct multistage temperature-rise heating treatment.SOLUTION: The method for producing retort food comprises: (S1) a preliminary process for cleaning, peeling or cutting food material (S2) a preprocessing process for blanching the preliminarily processed food and adjusting pH (S3) a filling process for mixing the preprocessed food materials at a prescribed ratio, measuring the materials, and filling a prescribed amount of the food together with seasoning liquid in a bag (retort pouch) (S4) a sealing process for once exhausting air in the bag, newly charging inert gas and sealing the opening of the bag via heat sealing for example (S5) a cooking sterilization process for housing the bag where the food material is sealed, in a pressurizing/heating tank applicable to the multistage temperature-rise heating treatment to gradually raise temperature and heat, and subsequently cooking and sterilizing the food material, in series and setting the temperature and the time required for cooking/sterilization in (S5) the cooking/sterilization process according to the kind of food and the blanching amount of the food material.COPYRIGHT: (C)2010,JPO&INPIT【課題】多段階昇温加熱処理可能な加圧加熱機を使用する際の温度・時間設定を食品特性に応じて最適にする。【解決手段】食材の洗浄、皮むき、カッティングなどを行う下準備工程(S1)と、下準備をした食材のブランチング、pH調整などを行う前処理行程(S2)と、前処理をした食材を所定の割合で混ぜ合わせ、計量して一定量を調味液とともに袋(レトルトパウチ)に充填する充填工程(S3)と、袋内の空気をいったん排気して新たに不活性ガスを注入し、袋口を熱シール加工等により密封する密封工程(S4)と、食材を密封した袋を多段階昇温加熱処理可能な加圧加熱槽に収納して段階的に昇温・加熱し、調理と殺菌を連続して行う調理殺菌工程(S5)を順次経て、調理殺菌工程(S5)における調理殺菌に要する温度と時間を食品の種類と食材のブランチング量に応じて設定する。【選択図】図1
