JP2001275636A - Method for preserving food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preserving a food by which the taste and appearance color are excellent and the putrefaction with thermostable microbes can be suppressed even when the food is preserved at high temperatures. SOLUTION: This method for preserving the food is characterized by formulating a food containing a starch and an oil and fat with one or more kinds of emulsifying agents selected from sucrose esters of fatty acids, decaglyceryl monolaurate and decaglyceryl monomyristate, regulating the content of the emulsifying agents to 0.01-1 wt.% then filling and hermetically sealing the resultant food in an airtight container and heat-treating the filled and hermetically sealed food. Thereby, the putrefaction with the thermostable microbes can be suppressed without deteriorating the taste or appearance color even in the food containing the starch and oil and fat and the food can stably be preserved even at high temperatures for a long period.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for preserving food which is excellent in taste and appearance color and can suppress spoilage by heat-resistant bacteria even when stored at high temperatures.

[0002]

2. Description of the Related Art As a method for preserving food for a long period of time by filling and sealing food in an airtight container, applying heat treatment such as retort treatment, disinfecting microorganisms that can grow at room temperature, and storing food for a long period of time, canned food and retort food are used. Are known. The retort treatment at this time is generally performed under heating conditions that can kill microorganisms that can grow at room temperature. However, among the microorganisms, there are thermophilic spore-forming bacteria that do not die by ordinary retort treatment, and when canned foods and the like are stored at a high temperature of 40 ° C. or more, the bacteria grow and decay or swell the container. May cause.

[0003] Conventionally, canned foods and the like that may be placed at high temperatures have been subjected to very strong retort treatment or addition of an acidulant to prevent decay by heat-resistant bacteria. However, when a strong heat treatment is applied, the taste and appearance of the food deteriorate significantly, and when an acidulant is added,
There was a problem that the sour taste was strong and the original taste of the food was impaired. For this reason, in beverages such as coffee, the use of an emulsifier having antibacterial properties prevents the growth of microorganisms at high temperatures. However, in foods containing starch and fats and oils such as pasta sauce, since these components are combined with the emulsifier, it is necessary to add a large amount of the emulsifier. Problem.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to inhibit spoilage caused by heat-resistant bacteria even in foods containing starch and fats and oils even when stored at high temperatures without impairing the taste and the like. It is to provide a method of preserving food.

[0005]

Under such circumstances, the present inventors have conducted intensive studies and as a result, by using a specific emulsifier even in foods containing starch and fats and oils,
The present inventors have found that spoilage due to heat-resistant bacteria can be suppressed without impairing taste and appearance color, and completed the present invention.

That is, according to the present invention, a food containing starch and fats and oils is mixed with one or more emulsifiers selected from sucrose fatty acid esters, decaglycerin monolaurate and decaglycerin monomyristate to reduce the emulsifier content to 0. .
An object of the present invention is to provide a method for preserving food, characterized in that after the content is adjusted to 01 to 1% by weight, an airtight container is filled and sealed, followed by heat treatment.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION As the sucrose fatty acid ester used in the present invention, the constituent fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, erucic acid and the like. Of saturated or unsaturated fatty acids having 8 to 22 carbon atoms can be used. In particular, those of myristic acid, palmitic acid, stearic acid and oleic acid are preferred. Further, those having a low degree of ester substitution are preferable, monoesters are particularly preferable, and sucrose fatty acid esters having a monoester content of 70% or more are more preferable. The emulsifier used in the present invention is selected from sucrose fatty acid esters, decaglycerin monolaurate and decaglycerin monomyristate. These emulsifiers can be used alone or in combination of two or more. In particular, it is preferable to use a combination of decaglycerin monolaurate and decaglycerin monomyristate. In this case, the amount of the latter is 10% of the former.
It is preferable to set it to 1000 wt%.

[0008] These emulsifiers are contained in the total amount of food in 0.01%.
To 1% by weight, preferably 0.03 to 0.5% by weight, particularly preferably 0.05 to 0.3% by weight. 0.0
If the content is less than 1% by weight, a sufficient effect cannot be obtained, and if it exceeds 1% by weight, the taste becomes poor.

The foods to be used in the present invention are foods containing starch and fats and oils, such as pasta sauce, curry, white stew, soup, gratin sauce, coquille, tomato sauce, demiglace sauce and the like. In the present invention, after a predetermined amount of the emulsifier is added to these foods and stirred, the foods are filled in an airtight container and heat-treated by a usual method. Examples of the airtight container include a retort pouch and a can. The heat treatment is preferably performed using a retort apparatus at 100 to 140 ° C. for 10 to 120 minutes, particularly at 110 to 130 ° C. for 20 to 40 minutes.

[0010]

According to the present invention, even in foods containing starch and fats and oils, the taste and appearance color are not impaired.
Decay by heat-resistant bacteria can be suppressed, and stable storage can be performed for a long period of time even at high temperatures.

[0011]

EXAMPLES Next, the present invention will be further described with reference to examples, but the present invention is not limited to these examples.

Example 1 Pasta sauce containing 0.5% by weight of starch and 1% by weight of fat and oil contains 0.1% by weight of a sucrose fatty acid ester.
And stirred. This is 300 7
No. 300g was filled into each of the cans and wound tightly, and then heated at 115 ° C. for 30 minutes using a hot water retort apparatus to obtain pasta sauce.

Examples 2 to 7 and Comparative Examples 1 to 6 The same as Example 1 except that the emulsifier and its content in Example 1 and the contents of starch and fat in the pasta sauce were changed as shown in Table 1. To obtain a pasta sauce (Examples 2 to 7 and Comparative Examples 1 to 6). Table 1 also shows the conditions of Example 1.

[0014]

[Table 1]

Test Example 1 Each of the pasta sauces obtained in Examples 1 to 7 and Comparative Examples 1 to 6 was stored at 55 ° C. for 2 weeks, and then opened, and the presence or absence of putrefaction was evaluated. The appearance and appearance were evaluated according to the following criteria. Table 2 shows the results.

[0016]

[0017]

[Table 2]

From the results shown in Table 2, sucrose fatty acid esters,
When decaglycerin monolaurate and / or decaglycerin monomyristate were used, rot by heat-resistant bacteria could be suppressed without impairing the taste and appearance. In contrast, when other emulsifiers are used, these are conventionally known as antibacterial emulsifiers,
As in the present invention, rot could not be suppressed, and the taste and appearance were impaired.

Claims (2)

[Claims] 1. An emulsifier selected from the group consisting of sucrose fatty acid ester, decaglycerin monolaurate and decaglycerin monomyristate is blended with a food containing starch and fats and oils so that the emulsifier content is 0.01 to 1%. A method for preserving food, characterized in that, after being adjusted to a weight percent, the airtight container is filled and sealed and heat-treated. 2. The storage method according to claim 1, wherein decaglycerin monolaurate and decaglycerin monomyristate are used in combination as emulsifiers.