JP2001258522A - Method of storing ingredients to be added to instant food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of storing the ingredients to be added to an instant food, particularly provide a method of storing the ingredients to be added to instant noodles. SOLUTION: Food materials selected from the meat of <=14% water content, processed to <=0.8 water activity, particularly cha shao (roasted pork fillet), fishes, sea weeds, vegetable and their processed products, and food oil to which food tastes, flavor or an emulsifier are tightly packed with a gas-barrier packaging material or packed by gas-substitution packaging or vacuum packaging.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving ingredients attached to an instant food. More particularly, the present invention relates to a method for storing ingredients attached to instant noodles.

[0002]

2. Description of the Related Art With the development of food culture, ordinary consumers pursue deliciousness. Meat is indispensable for the growth of the body and the promotion and maintenance of health, but some meats are hard and difficult to eat. This is even more so for meat that has been subjected to drying treatment in consideration of shelf life. As a countermeasure, a method for producing dry meat, which is made by drying attached or injected fats and oils, is a known technique. The dried meat is not only appreciated as a "delicacy", but also used as an ingredient in instant foods. It is well known that it is also used as a material.

[0003] For example, JP-A-53-52653,
JP-A-56-96656, JP-B-6-73435.
And JP-A-6-62801. However, even if the dried meat is dried after being subjected to the oil treatment, it is unavoidable that the dried meat becomes hardened with the lapse of days, and the above-mentioned prior examples do not take this point into consideration.

On the other hand, there are various ingredients such as dried eggs, kamaboko, naruto, cinnabar, green onion, and other green vegetables other than dried meat as ingredients for ready-to-eat foods. .

[0005] As a method of attaching powdered seasonings and drying ingredients to ready-to-eat foods, they are filled in a cup container together with the food itself, or one or several kinds are simply packaged with plastic wrapping materials. It is common to attach it inside or outside the cup containing the food body.

[0006] In the conventional packaging, only the dried food material is hermetically packaged, so that it is exposed to the air and causes deterioration of flavor and browning. In particular, meats become harder over time, and the hot water returns worse. In addition, depending on the humidity of the outside air, moisture passes through the packaging material, causing overdrying and moisture absorption of the dried food material. If dried, the dried food ingredients become brittle and fragile,
In the case of moisture absorption, reversion is poor, browning is fastened, and the flavor is deteriorated.

[0007] Even if the dried food material is sealed and packaged together with the powdered soup, overdrying or moisture absorption occurs due to a difference in moisture, so that it becomes fragile, returns poorly, browns quickly, and the flavor deteriorates.

[0008]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for preserving a sealed and packaged dry food material which is less likely to deteriorate in flavor and browning during storage for a long period of time and which can maintain the original texture. That is.

[0009]

An object of the present invention is to provide a dry food material together with fats and oils and an oxygen permeability of 10 g / m 2.
^2/24 hr or, and can be solved by sealing packaged in packaging material having equivalent water vapor permeability 100g / m ^2/24 or more gas barrier properties. Since the dry food material and the fat and oil are hermetically packaged together, the flexibility of the food is maintained by covering the surface of the dry food material and / or soaking into the dry food material. Further, the gas-barrier packaging material prevents entry and exit of oxygen and moisture, and suppresses deterioration of food due to browning. In addition, the dry smell peculiar to the dried food material can be reduced.

[0010]

DETAILED DESCRIPTION OF THE INVENTION The present invention will be described in more detail.
Food material in the dry food material used in the present invention, pork, beef, meat such as chicken, shrimp, squid, crab,
Seafood such as Thailand, tuna, salmon, sardine, saury, clams, scallop, seaweed such as kelp, seaweed, cabbage, carrot, onion, leek, garlic, menma, radish, spinach, Chinese cabbage, jellyfish, shiitake, bamboo shoot, Peppers, tomatoes, potatoes, sweet potatoes,
It is composed of one or a combination of two or more selected from vegetables such as taro, grains such as rice and wheat, and processed products thereof.

The dry food material used in the present invention means that the above food material has a water content of 14% or less or a water activity of 0.8%.
It is dried below, and the drying method may be any of hot air drying, freeze drying, vacuum freeze drying, puffing, microwave, fry, vacuum fry and a combination thereof. In addition, as long as the above-mentioned conditions of water or water activity are satisfied, it is not always necessary that the food material is produced through a drying process.

The fats and oils used in the present invention are not particularly limited except that they are edible and have a preservative property of not being rancid for about 6 months, and include natural fats and oils such as animal and vegetable oils and fish oils. Processing fats and oils such as butter and shorting are exemplified. The fats and oils are not limited in liquid, solid and other properties at ordinary temperature.

Further, the fats and oils used in the present invention may be flavored oils to which the flavors of various food materials are transferred or flavors are added. The use of the flavoring oil is more preferable because the flavor is transferred to the dried food material and the flavor of the dried food is improved.

The fat or oil covers the periphery of the dried food material and eliminates contact with the outside air, so that the moisture of the dried food material is retained. In addition, since moisture transfer from the outside is also prevented, browning and flavor deterioration of the dried food material are prevented. Further, the fat permeates the dried food material over time, whereby the flavor of the fat is imparted to the dried food material, and the dried food material has a preferable flavor.

In the dry food material, particularly, meat and seafood are hardened because the protein muscle fibers of animal meat and seafood associate with each other over time, so that the protein muscle fibers can be prevented from moving flexibly. This is to increase the hardness. The fats and oils can permeate and physically prevent the association between muscle fibers, so that the original soft texture can be maintained.

It is more preferable to use an emulsifier by adding an emulsifier to the fat or oil. When an emulsifier is used by adding an emulsifier to the fat or oil, the emulsifier increases the extensibility of the fat or oil over time, so that the fat or oil easily penetrates into the muscle fiber, or binds the hydrophilic group on the muscle fiber surface to the fat or oil. Maintain the flexibility of the dried food material even more.

The emulsifier is preferably one which does not coagulate and solidify in fats and oils at normal temperature. Liquid monoglycerin fatty acid esters and polyglycerin fatty acid esters in paste form at normal temperature (for example, decaglycerin monooleate, decaglycerin pentaoleate, Decaglycerin decaoleate, triglycerin monolaurate, triglycerin monocyristate) and the like.

The ratio between the dry food material and the fat is 1 to 0.3.
About 1 to 10 is preferable. If the ratio is less than 1: 0.3, the fat or oil may not cover the dried food material, which may result in 1:10.
If there is, cover it more than enough. The point is that the amount of fat or oil should be long enough to cover the dried food material. If it is too large, the effect does not increase as much, but only increases the cost. Usually, about 1 to 1 to 5 is adopted.

As a packaging method, a sufficient effect can be obtained by ordinary hermetic packaging. When gas replacement packaging and degassing packaging (also called vacuum packaging) are performed, a greater effect can be obtained. In the gas replacement packaging, replacement is performed with an inert gas such as N ₂ or CO ₂ so that the oxygen concentration in the packaging bag becomes 0.1% to 10%. When the oxygen concentration is higher than 10%, the effect is almost the same as in the case of ordinary air.

The packaging material can be arbitrarily selected depending on the purpose, but it is generally necessary to use a material which is generally used as an attached seasoning for instant noodles. In the case of gas replacement, it is preferable to select a packaging material having a high gas barrier property, such as an aluminum packaging material, a packaging material using eval (EVOH), and a packaging material on which silica or aluminum is deposited.

The packaging form can be arbitrarily selected from various packaging forms such as a three-sided seal, a four-sided seal, pillow packaging, and deep drawing. Hereinafter, the present invention will be specifically illustrated by way of examples.

(Test 1)

[0023]

Example 1 Hot air dried pork peach meat char siu prepared by a conventional method (66% dry pork peach meat in terms of anhydride, sugar 28)
%, Soy sauce 4%, salt 2% and moisture 14% or less,
2.7 g of water activity (0.6 or less) and mixed fat (lard 68)
%, Sesame oil 7%, garlic flavored oil 20%, ginger flavored oil 5%), 6 g, were degassed and sealed with a laminated packaging material of nylon, Eval and polyethylene.

[0024]

Comparative Example 1 Only 2.7 g of the char siu in Example 1 was degassed and hermetically sealed with a laminated packaging material of nylon, Eval, and polyethylene as in Example 1.

(Test 2)

[0026]

Example 2 2.7 g of char siu in Example 1
And 0.2% of a 1: 1 mixture of pentaglycerin monooleate and caprylic acid monoglyceride as an emulsifier was added to the mixed oil / fat of Example 1
g in the same manner as in Example 1 and was air-tightly sealed with a laminated packaging material of nylon, Eval, and polyethylene.

[0027]

Comparative Example 2 As in Comparative Example 1, only 2.7 g of the char siu in Example 1 was air-tightly sealed with a laminated packaging material of nylon, Eval, and polyethylene as in Example 1.

(Test 3)

[0029]

Example 3 5 g of hot air dried cabbage having a water content of 8% or less,
6 g of the mixed oil and fat having the same composition as in Example 1 was subjected to gas replacement sealing packaging in which 70% of the air in the packaging bag was replaced with CO ₂ by using a laminated packaging material of nylon, Eval and polyethylene as in Example 1. The oxygen concentration in the packaging bag was approximately 5%.

[0030]

Comparative Example 3 The same operation as in Example 3 was carried out except for 6 g of the mixed fat and oil. The oxygen concentration was also approximately 5%.

(Test 4)

[0032]

Embodiment 4 5 g of epi-freeze dried by vacuum freezing with a water content of 3% or less
When a mixed oil 6g having the same composition as in Example 1, Example 1 Similarly nylon, EVAL, a laminated packaging material of polyethylene, 70% air in the same packaging as in Example 3 gas replacement seal to replace the CO ₂ Packaging was done. The oxygen concentration in the packaging bag was approximately 5%.

[0033]

Comparative Example 4 The same operation as in Example 4 was performed except that 6 g of the mixed oil and fat was used. The oxygen concentration was also approximately 5%.

(Test 5)

[0035]

Example 5 5 g of kamaboko containing vegetable chips dried with hot air having a water content of 8% or less and 6 g of mixed oil and fat having the same composition as in Example 1
Was subjected to ordinary hermetic packaging using a laminated packaging material of nylon, Eval, and polyethylene as in Example 1.

[0036]

Comparative Example 5 The same operation as in Example 5 was performed except that 6 g of the mixed fat and oil was used. (Evaluation 1) Tests 1 to 5 (Examples 1 to 5, Comparative Examples 1 to 5)
Immediately after production of each sample, one month after storage at room temperature,
After 2 months, 3 months, 4 months, and 5 months, the sensory evaluation of the flavor and texture was performed by 20 panelists. Evaluation method: very good; 5 points, good; 4
Three points, moderate; two points, poor; one point were evaluated on a 5-point scale. The results are shown in Table 1.

[0037]

[Table 1]

From these results, it can be seen that the dried food material is sealed with oil and fat, gas-displaced, and degassed.
It can be seen that the flavor and texture are maintained for a long period of up to 5 months. Tests 1 and 2 show that the addition of an emulsifier to the fats and oils further maintains the flavor and texture.

(Test 6)

[0040]

Example 6 2.7 g of dried pork leg meat char siu and dried mixed fat (68% lard, 7% sesame oil, 20% garlic flavored oil, 20% ginger flavored oil 5%) in the same manner as in Example 1 were mixed with nylon, Deaerated packaging was carried out using a laminated packaging material of EVAL and polyethylene.

[0041]

Comparative Example 6 6 g of the mixed fat and oil in Example 6 was added to lard 9
It was replaced with 6 g of a mixed fat and oil containing 3% and sesame oil 7%.

[0042]

Example 7 5 g of hot air dried cabbage having a water content of 8% or less,
6 g of the mixed oil / fat having the same composition as in Example 6 was subjected to deaeration packaging using a laminated packaging material of nylon, eval and polyethylene as in Example 1.

[0043]

Comparative Example 7 In the same manner as in Comparative Example 6, 6 g of the mixed oil and fat in Example 7 was replaced with lard. (Evaluation 2) Each sample of Test 6 (Examples 6 to 7 and Comparative Examples 6 to 7) was subjected to a sensory evaluation by 25 panelists.
The sample was used two weeks after production, and the evaluation criteria were the same as in Evaluation 1. The results are shown in Table 2.

[0044]

[Table 2]

From these results, it can be seen that the fats and oils used in the present invention are more effective when using flavored oils than when using simple fats and oils.

[0046]

According to the present invention, the dried food material sufficiently exhibits a favorable flavor and texture, and the dried food material has a flavor and texture of 3%.
It can be maintained for as long as ~ 5 months. The enclosed fats and oils are also preferably flavored to provide a delicious foodstuff. Furthermore, the instant food itself to which such ingredients are attached is tasted delicious.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) B65D 85/50 A23D 9/00 514 4B046 (72) Inventor Narumi Hatano 4-24-37 Honcho, Kokubunji-shi, Tokyo Hanazawa Heights 102 (72) Inventor Kazunari Takahashi 370-32 Yamaguchi, Tokorozawa, Saitama F-term (reference) 3E035 AA02 AA04 AA05 AA11 AB10 BD02 BD04 DA02 4B021 LA07 LA16 LA24 LA32 LW01 4B026 DC03 DK01 DL07 DX01 4B036 LC05 LE05 LF LH13 LH38 LP12 LP19 4B042 AC06 AD39 AE03 AE05 AG03 AH01 AK06 AP07 AP26 AP30 AW06 4B046 LA10 LB06 LC09 LE15 LE18 LG11 LG42 LP73

Claims (10)

[Claims] 1. A method for preserving an instant food-attached foodstuff, wherein foodstuffs processed to a water content of 14% or less or a water activity of 0.8 or less and edible fats and oils are individually sealed and packaged. 2. A method for preserving an instant food-attaching ingredient, wherein food ingredients processed to a water content of 14% or less or a water activity of 0.8 or less and edible fats and oils are individually packaged by gas replacement. 3. A method for preserving foodstuffs for instant food attachment, comprising deaerated packaging of foodstuffs processed to a water content of 14% or less or a water activity of 0.8 or less and edible fats and oils. 4. The processed food material is at least one processed food material selected from meat, seafood, seaweed, vegetables, cereals, and processed products thereof. A method for preserving the instant food attachment tool according to any one of claims 2 and 3. 5. The method according to claim 1, wherein the processed food material is meat, especially char siu. 6. The edible oil / fat is a flavored oil to which flavors of various foods are transferred or flavors are added.
The method for storing the instant food attachment tool according to any one of the above. 7. The instant food attachment tool according to claim 1, wherein the edible fat is an edible fat to which an emulsifier is added. How to save the material. 8. The use amount of the edible oil / fat is such that the use amount ratio of the processed food material to the edible oil / fat is 1: 0.3 to 1:10. , Claim 6
And the method of storing the instant food attachment tool according to any one of claims 1 to 7. 9. The individual packaging wrapper has an oxygen permeability of 10 g / g.
m ² / 24hr, and a water vapor permeability of 100g / m ^2/24
The method for storing an instant food attachment component according to any one of claims 1, 2, and 3, wherein the packaging material is made of a packaging material having a gas barrier property equal to or greater than hr. 10. The instant food is instant noodles, wherein the instant foods are instant noodles. A method for preserving the instant food attachment tool according to claim 9.