JP2005143325A - Hermetically packaged food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide hermetically packaged food applicable to normal-temperature distribution, causing no swing of contents in a container resulting from handling during distribution or storage, and preventing damage to the inside of the container due to solid contents. <P>SOLUTION: The hermetically packaged food is obtained through the following process: adding a reversible thermal gelling agent gelling at low temperatures and solating at high temperatures, to fluid food; charging the container with a solid and the fluid food in a fluid state; hermetically sealing the container; heat-sterilizing the hermetically sealed container followed by cooling to gelatinize the fluid food in normal temperature so as to fix the contents comprising the solid to be immovable during normal-temperature distribution or storage. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a food packaged in a sealed container, and more particularly to a food packaged in a sealed container that can be distributed at room temperature, including solids and fluid food as contents.

  Foods in sealed containers such as bottled, canned or retort pouches are foods that are easy to eat and easy to eat because they have excellent storage stability and can be distributed at room temperature and are easy to handle. However, in recent years, domestic consumption has reached its peak due to the development of freezing technology and food and changes in consumer preferences, and the development of products with some novel features has been desired.

  On the other hand, as far as the present inventors know, there has been no food in the form of bottled or canned food that can be distributed at room temperature as a whole with shells of crab, shrimp, shellfish and the like. This is because the shells and shells are hard, and the contents move inside the container due to handling during distribution and storage, damaging the inner surface of the container and lid, causing corrosion on the inner surface of the container, thereby deteriorating the taste and quality of the food. It seems to be because there is a problem of doing.

Patent Registration No. 2731882 discloses that a packaged cooked processed food is obtained at around 0 ° C. by dissolving a gelling agent containing apiin in a diluted ethanol solution and adding it to cooked processed food such as stew, curry, and soup. In the case of refrigerated transport, it is disclosed that the cooked processed food is fixed to a level that prevents shaking in the container by its gelling action. However, this technology has been difficult to apply to packaged foods that can be distributed at room temperature.
Patent Registration No. 2731882 ([0031], [0055])

  In view of the present situation, the present invention is a container-packed food that can be distributed at room temperature containing solids as contents, and the contents are not shaken in the container by handling during distribution or storage, and the inner surface of the container It is an object of the present invention to provide a packaged food that can prevent damage and a method for producing the same.

The sealed container-packed food that can be distributed at room temperature according to claim 1 is characterized in that solid food and fluid food are contained, and the fluid food is in a sol state when heated to 37 ° C or higher in a gel state at room temperature. To do. By doing so, the contents are fixed and the solid matter does not shake in the container, so that the inner surface of the container is prevented from being damaged.
As described in claim 2, in this sealed container-packed food that can be distributed at room temperature, the solid content is one or more of shellfish shells, shells, bones of birds and mammals, skewers, toothpicks It is particularly useful and desirable when it includes the following.
Further, as described in claim 3, the sealed container-packed food that can be distributed at room temperature preferably contains a reversible thermal gelling agent in which the fluid food of the contents gels at low temperature and sols at high temperature. Furthermore, as described in claim 4, it is preferable that one or both of carrageenan and locust bean gum is included as a gelling agent.

Further, in the method for producing a hermetically sealed packaged food of claim 5, a reversible thermal gelling agent that gels at a low temperature and forms a sol at a high temperature is added to the fluid food, and the solid food and the fluid food in a fluid state are contained in It is characterized in that it is sealed by heating, sterilized by heating, and then cooled to bring the fluid food into a gel state at room temperature.
According to a sixth aspect of the present invention, there is provided a method for producing a sealed container-packed food, wherein the container body of the container is made of a glass bottle, a can, a synthetic resin molded cup tray, or a synthetic resin film laminate. Any one of the bags is preferable because heat sterilization is possible.

  In the sealed container-packed food of the present invention that can be distributed at room temperature, the flowable food in the contents is gelled at room temperature, so that the contents are fixed during movement and storage, the movement is restricted, and the solid content of the contents It is possible to prevent the inner surface of the container from being damaged by being shaken in the container. Therefore, it is possible to provide a new packaged food that can be enjoyed visually, including solid contents such as shells of shellfish such as shrimp, crabs, and clams, shells, and bones of birds and mammals, which have been difficult in the past. it can. In addition, when eating, by heating the container in hot water or a microwave oven, the fluid food of the contents becomes sol and exhibits fluidity, so the contents can be easily removed from the container. it can. The fluid food can also be tasted as a warm soup.

  In the method for producing a sealed container-packed food that can be distributed at room temperature according to the present invention, the fluidity food is heated to obtain a fluid filling medium, so that the operability during filling and the efficiency of deaeration are increased. Further, since the medium is a fluid even during heat sterilization, heat conduction and convection are good and sterilization efficiency is excellent.

(Reversible thermal gelling agent)
As the reversible thermal gelling agent used in the present invention, it can be used for foods, and the gel-forming ability does not decrease even when subjected to pressure and heat sterilization. There is something. Examples of the gelling agent having such reversible gel performance include carrageenan, locust bean gum, gelatin, collagen, agar, pectin, xanthan gum, gellan gum, glucomannan and the like. It is preferable to add at least one or more of these gelling agents to the fluid food used as the filling medium of the present invention. The flowable food to which the gelling agent is added needs to have a gelation start temperature during cooling of 37 ° C. or higher.

  Of the above gelling agents, it is preferable to use carrageenan and roast bean gum from the viewpoints of gelling performance and thermal stability. In particular, carrageenan is preferable because gel forming ability is not lost even when retort sterilization (for example, temperature 115 ° C.) is performed. Moreover, it is more preferable to use carrageenan and locust bean gum in combination. By using roast bean gum in combination with carrageenan, it becomes a transparent gel with little water separation. The amount of these gelling agents added is preferably 0 to 3% by weight of carrageenan and 0 to 3% by weight of locust bean gum. More preferably, they are used in combination within the range of 0.3 to 0.5% by weight and 0.3 to 0.5% by weight, respectively. If the amount of the gelling agent is small, the gelation is not sufficient and the contents cannot be fixed. When the addition amount exceeds the above range, there is a problem that the viscosity at the time of heating is high and the operability of filling is inferior, and the texture at the best taste is different from the desired one.

In addition to the gelling agent, it is preferable to add KCl, CaCl ₂ or the like and add calcium or potassium metal ions in the range of 0 to 2% by weight to the fluid food because gel strength is enhanced. When calcium is added to carrageenan, a gel having elasticity and low water separation can be obtained. A preferable range of the addition amount is 0.1 to 0.3% by weight. Moreover, the texture of the whole gel can be adjusted by adjusting the addition amount of potassium. The preferred range is 0.3-0.5% by weight.

  By adding carrageenan, locust bean gum, calcium, and potassium in the above ranges and adding them to fluid foods, for example, when changing from liquid to solid, the sol begins to solidify from about 55 ° C and gels at about 45 ° C. When changing from a solid to a liquid, the gel can begin to melt at about 50 ° C. and sol at about 65 ° C.

(container)
The container used in the present invention needs to be resistant to heat sterilization. As the container body, any of a glass bottle, a can, a synthetic resin molded cup / tray, or a packaging bag made of a synthetic resin film laminate is preferably used. In particular, if a transparent and visible item such as a glass bottle is used, it can be made into a novel container-packed food that can be visually enjoyed when the contents contain solids such as shells of shellfish and shells. In the case of glass bottles, the bottle itself is hard and does not damage the inner surface, but the bottle lid (cap) is usually formed from a painted metal plate. In conventional bottling, the lid is used during handling during transportation. There is a risk of shells and shells coming into contact with the inner surface and damaging them. According to the present invention, the content is fixed in the container and does not move, so there is no such problem.
Hereinafter, based on an Example, this invention is demonstrated concretely.

(Voyager-based bottling)
1. Prepare (1) Cut the cod into 3cm squares and salt and pepper. Stir on high heat.

(2) After shrimp, peel off the shell and keep the back intestine.

(3) After crunching, crabs are cut into sizes that fit into the bottle.

(4) Clams are soaked in saline solution, sanded out, washed with water and blanched.

(5) Mince the onion and garlic, and fry until clear with vegetable oil.

(6) chop garlic.

2. Production of filling medium (fluid food) (1) 40 saffron, 293 g of Humed Poisson, 200 g of tomato puree without salt, 25 g of salt, 0.5 g of pepper, 60 g of white wine, 3 laurel leaves, 0.04 g of thyme, After mixing a total of 120 g of sauteed onion and garlic, water was added to a total amount of 4000 g.
(2) Thereafter, 0.5% by weight of Carrageenan trade name WG-108 made by Sanki Co., Ltd., 0.2% by weight of Carrageenan trade name JJ made by Sanki Co., Ltd., and Sanki Co., Ltd. The roast bean gum product name RL-200-J made by 0.3% by weight and KCl 0.3% by weight were added. In the case of this example, calcium was not added because calcium was dissolved from crabs and the like.

3. Fill container with contents

(1) Put 10 g of clam with shell, 7.5 g of crab with shell, 11.5 g of shrimp with shell, and 13 g of cod into a glass bottle (jam 140ST) manufactured by Toyo Glass Co., Ltd. Further, the container is filled with a filling medium heated and fluidized to adjust the total content to 130 g. The filling temperature was 80 ° C.
4). Seal the lid tightly, sterilize

(1) A bottle lid (53RTS-D white plain) made by Nippon Crown Cork Co., Ltd. was wrapped and sealed in a bottle filled with the contents with a sealing machine, and then sterilized by heating under pressure with a retort. Sterilization was performed at 115 ° C. for 130 minutes by a steam pressure heating sterilization shower cooling system. Fo = 28.4.

  In bottling after sterilization and cooling, the filling medium was gelled and solidified, and the contents were fixed. Therefore, the contents did not fall from the bottom of the bottle even when the bottle was inverted. Next, when the bottle was immersed in hot water at about 70 ° C. and heated, the filling medium turned into a sol and liquefied. Therefore, the contents could be taken out smoothly after opening the lid. The contents including seashells and crab shells could be placed on the dish as a bouillabaisse base.

Moreover, the produced bouilla-based bottling was packed in a carton, and a transportation test was conducted between Osaka and Tokyo on a truck-mixed flight. The condition of the inner surface of the lid after transportation was examined, but no damage was observed.

Claims (6)

  A sealed container-packed food that can be distributed at room temperature, characterized in that the liquid food contains a solid and a fluid food, and the fluid food becomes a sol when heated to 37 ° C or higher in a gel state at room temperature.   2. The sealed container-packed food according to claim 1, wherein the solid material includes one or more of shells of shellfish, shells, bones of birds and mammals, skewers, and toothpicks.   The hermetically sealed food according to claim 1 or 2, wherein the flowable food contains a reversible thermal gelling agent that gels at a low temperature and sols at a high temperature.   4. The hermetically sealed container-packed food according to claim 3, comprising one or both of carrageenan and locust bean gum as a gelling agent.   Add reversible thermal gelling agent that gels at low temperature and sols at high temperature to fluid food, fills the fluid food in solid and fluid state, seals, heat sterilizes, cools and cools A method for producing food in a hermetically sealed container, wherein the fluid food is brought into a gel state at room temperature. The sealed container according to claim 5, wherein the container body of the container is any one of a packaging bottle made of a glass bottle, a can, a synthetic resin molded cup tray, or a synthetic resin film laminate. Manufacturing method of stuffed food.