JP2005185207A - High-moisture food packaged in hermetically sealed container and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a high-moisture food packaged in a hermetically sealed container having original flavor and palate feeling close to those of a food raw material, easy to hold at the time of eating by picking up with the fingers, excellent in continuously eating, portability and easiness of eating because of preventing the hand from getting dirty and sticky and having excellent long term preservability for 6 months at normal temperature, and to provide a method for producing the food. <P>SOLUTION: The method for producing the high-moisture food packaged in the hermetically sealed container comprises forming a coating layer containing a gelling agent and at least one selected from thickening polysaccharides on the surface of the food raw material, applying calcium ion to a high-moisture food packaged in the hermetically sealed container having 50-80 wt.% of water content and to the prepared food raw material, primarily drying the product, forming a coating layer thereon, followed by secondarily drying, filling the product in the container and sealing followed by heat sterilizing. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a high-moisture food in a sealed container in which food is filled and sealed in a state of being drained, and is eaten by a user directly by hand, and a method for producing the same.

  Conventionally, as a syrup-soaked food in a sealed container that has been sealed and heat-sterilized, after adhering solution A containing sodium alginate to cherry peach pulp, it is immediately immersed in solution B containing calcium chloride to paste the pulp surface A cherry peach pulp bottled product obtained by coating with a coating, bottled with a sugar solution, wound and sterilized is known (for example, see Patent Document 1).

In addition, as a food filled in a sealed container after draining, the peeled fruit food coated with a gelling agent such as sodium alginate and pectin and a coagulant such as a calcium salt on the surface of the peeled fruit (For example, refer to Patent Document 2).
In addition, as a food sterilized after draining, in the structure of fresh fruits, vegetables or their fine fragments, one or more polysaccharides selected from the group consisting of pectin and carrageenan, and alginic acid or its sodium A processed pulp obtained by heat-sterilizing a fruit or vegetable impregnated with an aqueous polysaccharide solution containing a salt, potassium salt or ammonium salt with boiling water is known (for example, see Patent Document 3).
Further, as other forms, fruits, vegetables and processed products impregnated with saccharides so that the water content is 15 to 45% and the saccharide concentration is 30 to 70% may be used in various forms such as sodium alginate and carrageenan. After applying a coating solution that gels with a valent metal salt, it is known that fruits, vegetables and processed products with a coating of gel-forming material formed by immersing in a polyvalent metal salt water such as calcium chloride solution. (For example, refer to Patent Document 4).

  Furthermore, as food in a sealed container that is sealed and heat-sterilized after draining, a gel coat containing carrageenan gum and calcium lactate is formed on the surface of sliced potato pieces, and then sealed in a packaging container and heated and pressurized Sliced potatoes that have been sterilized are known (for example, see Patent Document 5).

  However, in the canned fruit soaked in the seasoning liquid of Patent Document 1, not only the original flavor and texture of the raw food cannot be obtained, but it is difficult to eat as it is because it is in the liquid. Even if a container or the like is required, or the liquid is drained, the fruit surface is sticky, resulting in poor feeding, portability, and ease of eating. Moreover, it has the problem that the nutrient component of a fruit tends to elute in a seasoning liquid and nutrient intake efficiency worsens.

  In Patent Documents 2 and 3, foods with an excessively high water content of fruits and vegetables are targeted (water content 85 to 95% by weight) and cannot be stored for a long period of 6 months at room temperature. Moreover, in patent document 4, since it is fruits and vegetables adjusted to the water content of 15 to 45 weight%, there exists a problem that the original flavor and texture close | similar to raw food are not hold | maintained. Furthermore, in Patent Documents 2 to 4, since foods that are not subjected to sealed heat sterilization are targeted, it is not considered at all to prevent the drip (outflow) of the pulp and juice of the food material during sealed heat sterilization. Although the food material is coated with a gel-like material, there is room for improvement in the adhesion of the gel-like material in order to prevent dripping of the pulp and fruit juice of the food material during sealed heat sterilization.

Patent Document 5 also has a gel coat formed on the surface of the food, but there is room for improvement in the adhesion of the gel coat, so it is difficult to prevent drip at the time of sealed heat sterilization of food ingredients containing high moisture. . In addition, there is a problem that the original flavor and texture close to raw foods are not maintained.

  As described above, in Patent Documents 1 to 5, even when food raw materials are sealed and heat-sterilized, dripping of pulp and fruit juice from raw foods is prevented, leaving the original flavor and texture closer to raw foods, and being pinched by hand. Until now, there has been no known high-moisture food that is easy to hold when eaten, and does not get dirty or sticky in the hand, and satisfies all of the requirements of fasting, portability, ease of eating, and long-term storage.

JP 54-143542 A (pages 2 to 3, Examples 1 and 2) JP-A-3-76531 JP 59-210863 A Japanese Patent Laid-Open No. 55-3755 JP-A-2-308762 (Page 3, Example)

  The present invention has been made in view of such circumstances, the purpose of which has an original flavor and texture close to raw food, and is easy to hold when eating by pinching by hand, The object is to provide a high-moisture food in a hermetically sealed container and a method for producing the same, because the hand is not soiled or sticky, and is excellent in continuous feeding, portability, and ease of eating, and is also excellent in long-term storage for 6 months at room temperature. .

  The present invention is a high-moisture food in a sealed container that is sterilized by heat-sealing after draining, and a coating layer containing at least one selected from a gelling agent and a thickening polysaccharide is formed on the surface of the food material The object is achieved by a high moisture food in a sealed container, wherein the moisture content is 50 to 80% by weight.

  Preferably, the coating layer has a thickness of 0.1 to 1.0 mm.

Moreover, the manufacturing method of the high moisture food containing a sealed container performs the following process (1)-(6) sequentially, It is characterized by the above-mentioned.
(1) A step of preparing food ingredients.
(2) A step of applying calcium ions to the food material.
(3) A step of primarily drying the food material to which calcium ions have been applied.
(4) A step of forming a coating layer containing at least one selected from a gelling agent and a thickening polysaccharide on a primary dried food material.
(5) The process of secondary-drying the food raw material in which the coating layer was formed.
(6) A step of filling the packaged container layer-formed food raw material that has been secondarily dried, sealed, and heat sterilized.

  Preferably, the primary drying conditions are 50 to 60 ° C. and 1 to 3 hours. More preferably, the secondary drying conditions are 50 to 60 ° C. and 0.5 to 1.5 hours.

  That is, the present inventors give the original flavor and texture close to raw foods, even though they are not sticky even if they are pinched by hand, in a form of high moisture food that is eaten by a person directly by hand from a container. As a result of examining foods to be used, it is possible to prevent drip such as pulp and fruit juice from food materials by providing a coating layer containing at least one selected from gelling agents and thickening polysaccharides on the surface of food materials In addition, by specifying the moisture content of the whole food, it can be imparted with a flavor and texture similar to raw food, and can be stored for a long time without impairing the flavor and texture, etc. by sealing and sterilization The present invention has been reached.

Since the high moisture food of the present invention is sealed and heat-sterilized after draining, the user can eat it directly by hand after opening the container, and there is no need for a container or spoon for eating, and it is easy to eat. is there.
Moreover, since the moisture content of the high moisture food of the present invention is set to a specific category, the original flavor and texture of raw food are given.
Furthermore, according to the present invention, since a specific coating layer is formed on the food material, it is possible to prevent drip such as pulp and fruit juice even by sealed heat sterilization. Therefore, the above flavor and texture are maintained, and hands are not soiled or sticky at the time of eating. Therefore, it is excellent in continuity, portability, convenience of eating, and further, elution of nutritional components can be prevented. It is excellent in nutrition intake efficiency.
According to the present invention, even after long-term storage at room temperature for about 6 months, it is possible to prevent spoilage and to prevent stickiness on the hands, excellent in fast feeding, portability, ease of eating, and good A good flavor and texture are maintained.

Next, the present invention will be described in detail.
The high moisture food in a sealed container of the present invention is a food in which a coating layer containing at least one selected from a gelling agent and a thickening polysaccharide is formed on the surface of the food material, and is in a state of being drained. It is filled in a sealed container.

  First, in general, a high moisture food refers to a food having a moisture content of 50% by weight or more based on the total weight of the food. However, in the present invention, among such high-moisture foods, setting the water content to 50 to 80% by weight based on the total weight of the high-moisture foods can suitably prevent drip and provide a flavor and texture close to that of raw foods. Important in terms of granting. More preferably, it is 60 to 75% by weight based on the total weight of the high moisture food.

  Next, the food material according to the present invention may be appropriately selected and used from generally known edible fruits, edible vegetables, etc., for example, pineapple, cranberry, apple, strawberry, orange, grape, apricot, fig. , Banana, mango, jujube, goat, dates, salmon, apricot, prunes, tomatoes, carrots, papaya, peach, pear, blueberry, cherry, guava, kiwi, oyster, navel, etc. Among these, pineapple and cranberry are particularly preferable in that the original flavor and texture close to raw food can be suitably maintained.

Examples of the gelling agent according to the present invention include carrageenan, gum arabic, gellan gum, agar, guar gum, xanthan gum, locust bean gum, tamarind seagum and the like.
Examples of the thickening polysaccharide according to the present invention include sodium alginate and pectin.
In the present invention, the gelling agent and the thickening polysaccharide may be appropriately selected and used alone or in combination. Among these, pectin is particularly preferable in terms of the flavor and texture of a high moisture food.

Next, the high moisture food in a sealed container of the present invention is manufactured, for example, as follows.
First, the food raw material is prepared by appropriately removing the skin or stickers of the food raw material, cutting it to an appropriate size, adjusting the sugar content by applying sugar, adjusting the water content by applying water, and the like.
The water content of the food material is preferably adjusted to 75% by weight or more, more preferably 85% by weight or more, based on the total weight of the food material, from the viewpoint of easy adjustment to the specific water content of the final product. . In this step, it is preferable that the prepared food material is adjusted to the above moisture content, and the starting form of the food material is appropriately selected from raw food, frozen products, canned products, candied products, etc. Can be used. Among these, raw foods are particularly preferable in that they have an original flavor and texture close to those of raw foods.
For example, in the case of a raw pineapple, the skin and the core are removed, a 10 mm thick pineapple is prepared, and further cut into about ¼ to prepare a substantially bite-sized pineapple.

The sugar content of the food material is preferably adjusted to Bx10 to 50, more preferably Bx20 to 25, from the viewpoint of flavor and the prevention of drip of pulp and fruit juice. Here, if the original sugar content of the food raw material is Bx10-50, it may be used as it is. If the sugar content of the food raw material is less than Bx10, for example, saccharide powder is applied, the saccharide solution is immersed, or the saccharide solution is sprayed. However, it is particularly preferable that the method of immersing in a saccharide solution is capable of obtaining a uniform sugar content in a short time.
Examples of the saccharide include sugar sweeteners such as sucrose, isomerized sugar, tagatose, trehalose, glucose, fructose, lactose, maltose, isomerized lactose, oligosaccharide, sugar alcohol, reduced starch saccharified product, etc. These may be selected as appropriate and used alone or in combination.

Moreover, in this process, for example, dairy products, fruit juice, pulp, alcoholic beverages, acidulants, stabilizers, emulsifiers, fragrances, coloring agents, various nutritional components (vitamins, minerals, dietary fiber, etc.), etc. The auxiliary material may be added.
Among these, in particular, when using a food raw material whose pH is not acidic, adjusting the pH of the food raw material to acid by adding a sour agent relaxes the conditions for sealing and heat sterilization in the subsequent process, thereby improving the quality of the food. Is more preferable in that it is maintained. In addition, you may perform adjustment of the pH of a food raw material not only in this process but in the below-mentioned application process of calcium ion.

Next, calcium ions are applied to the food material. By applying calcium ions, it is preferable in that the structure of the food material can be strengthened and the gel set of the coating layer described later can be strengthened.
Examples of the calcium ions include calcium lactate, calcium chloride, calcium phosphate, calcium carbonate, calcium gluconate, calcium hydroxide, and calcium sulfate, and these may be used alone or in combination. Alternatively, raw materials containing calcium such as eggshell calcium, bone calcium, shell calcium, and whey calcium containing these calcium alone or in several kinds may be used. Among these, calcium lactate is particularly preferable in terms of the flavor and texture of the high moisture food.

Examples of the method for applying calcium ions include spraying a calcium ion-containing solution, immersing food raw materials in the solution, and sprinkling a calcium ion powder. Among these, it is particularly preferable to use calcium ions in the form of a solution from the viewpoint of uniformly applying calcium ions and the permeability of calcium ions to food materials.
In addition, when adding the said calcium ion, you may add suitably acidulants, such as a citric acid, a fragrance | flavor, a pigment | dye, saccharides, etc. as an auxiliary material.

Next, if necessary, the food material is drained. Providing a liquid draining step is suitable in that it can prevent variations in the quality of the final product and can ease the conditions of the drying step described later.
The liquid draining method may be appropriately selected from methods such as centrifugation and wire mesh.
Further, the liquid draining condition is not particularly limited, and may be performed to such an extent that the liquid droplet does not easily fall.

Next, the food raw material to which calcium ions have been applied is primarily dried. By performing primary drying, the coating layer formed in the subsequent step has a moisture content that is easy to adhere, and a stable base of the coating layer can be formed, which is preferable in terms of adhesion strengthening of the coating layer.
The drying method is not particularly limited, and fluid drying, microwave drying, vacuum freeze drying, or the like may be selected as appropriate. Among these, fluid drying is particularly preferable in that the moisture content can be easily adjusted without impairing the food texture. Fluid drying is a general hot air drying device that circulates hot air, as well as a device that blows hot air directly on the object from above and below (for example, a jet zone system (continuous) manufactured by Arakawa Seisakusho, jet roast) (Batch type) and the like, and a device for convection of hot air used for roasting coffee, a fan, a dryer, a hot air machine, an air conditioner, etc., and spraying a fluid on food to dry.
The drying conditions may be appropriately set depending on the apparatus used, but the water content of the food material is preferably 60 to 90% by weight, more preferably 67 to 73% by weight, based on the total weight of the food material. This is desirable in that the adhesion of the coating layer formed in the process can be strengthened, and the moisture content of the final product is adjusted within a specific range. Specifically, setting to 50 to 60 ° C. and 1 to 3 hours is desirable in terms of preventing quality deterioration.

Next, a coating layer containing at least one selected from a gelling agent and a thickening polysaccharide is formed on the primary dried food material surface.
In the method for forming the coating layer, at least one selected from a gelling agent and a thickening polysaccharide is brought into contact with the calcium ions applied in the previous step. That is, when at least one selected from a gelling agent and a thickening polysaccharide and calcium ions react with each other, gel setting is performed and a coating layer is formed.
As a specific contact method, for example, a powder component containing at least one selected from a gelling agent and a thickening polysaccharide is applied, and at least one selected from a gelling agent and a thickening polysaccharide is contained. A method of immersing in a solution to be sprayed or spraying the solution may be selected as appropriate. Among them, immersing in a solution is preferable in that a uniform coating layer can be obtained in a short time.
The thickness of the coating layer is preferably 0.1 to 10 mm from the viewpoint of texture and drip prevention during sealed heat sterilization.

  Next, if necessary, the food material on which a coating layer containing at least one selected from a gelling agent or a thickening polysaccharide is formed is drained. The liquid draining method, liquid draining conditions, and the like are the same as those described in the liquid material draining step after the application of calcium ions.

Next, the coating layer forming food material containing at least one selected from the gelling agent and the thickening polysaccharide is secondarily dried. By performing the secondary drying, it is preferable in that the adhesion of the coating layer formed in the previous step to the surface of the food material is reinforced.
The drying method is the same as the primary drying described above. Among these, fluid drying is particularly preferable in terms of easy adjustment of the moisture content of the high moisture food finally obtained without impairing the texture of the food material.
Secondary drying conditions are such that the moisture content of the food is 50 to 80% by weight in the total weight of the food. Specifically, setting to 50 to 60 ° C. and 0.5 to 1.5 hours is desirable from the viewpoint of preventing quality deterioration.

Next, the coating layer-formed food raw material that has undergone the above steps is filled and sealed in a heat-resistant sealable packaging container such as a synthetic resin bag such as a can, bottle, or pouch, and then heat sterilized. At this time, it is important that the food raw material is filled and sealed in a state of being drained. That is, if the packaging container is sealed in a state of being immersed in a liquid such as a seasoning, it is impossible to prevent the hands from becoming dirty and sticky with the liquid such as the seasoning during eating.
Examples of the heat sterilization method include boil sterilization from the viewpoint of long-term storage and quality maintenance.
The condition of heat sterilization is 80-100 ° C., 20-60 minutes, the moisture content of the final product can be adjusted while preventing the collapse of the tissue of high moisture food, the texture, flavor and appearance of Desirable in terms.

  According to said manufacturing method, since primary drying and secondary drying are performed, even if it is a case where the high moisture food which is easy to raise | generate a drip is sealed and heat-sterilized, a drip can be prevented suitably. Therefore, the high-moisture food contained in the sealed container obtained as described above can be used for various processed foods such as confectionery ingredients and sugar coatings as well as eating as it is, and is a highly versatile sealed. It is a high moisture food in a container.

In addition, an example of the measurement of the water content and sugar content of the high moisture food of the present invention will be described below.
The moisture content is obtained by measuring 10 g of a high moisture food crushed with a smasher or the like at 105 ° C. for 30 minutes using a Kett infrared moisture meter (manufactured by Kett Co., Ltd.).
The sugar content is measured with a Bx meter by diluting 10 g of a high moisture food crushed with a smasher or the like with distilled water about 4 times.

  Hereinafter, the present invention will be specifically described based on examples.

<Example 1>
《Preparation of pineapple food in sealed container》
First, the raw pineapple skin and core were removed, and the pulp was cut into bite size (40 mm × 20 mm × 10 mm) to prepare five raw pineapple pieces. Each raw pineapple piece had a water content of 85% by weight, a sugar content of Bx15, and a pH of 3.4.
Next, the raw pineapple pieces were dipped in a 5% calcium lactate solution for 10 minutes, and then placed on a wire mesh and left until the liquid droplets of the calcium lactate solution did not fall off.
Thereafter, the raw pineapple pieces treated with the calcium lactate solution were subjected to primary drying by hot air shelf drying (conditions of 60 ° C. for 1 hour). The water content after primary drying was 77% by weight based on the total weight of the food.
Subsequently, the primary dried pineapple pieces were immersed in a 1% solution of pectin for 3 minutes to form a coating layer on the surface of the pineapple pieces, and were left on the wire net again until the droplets did not fall.
Subsequently, the pineapple piece on which the coating layer was formed was secondarily dried by hot air shelf drying (conditions of 60 ° C. for 1 hour).
Then, five pineapple pieces dried secondary were filled in a heat-resistant pouch, heat-sealed, and boil-sterilized at 90 ° C. for 4 minutes to obtain a pineapple food in a sealed container.

<Method for measuring moisture content>
In addition, the measuring method of the water content in the said process is the value which measured the pineapple piece in each process for 10 minutes by 105 degreeC 30 minutes with the Kett infrared moisture meter (made by Kett Co., Ltd.) after grind | pulverizing the pineapple piece with a masher. Is taken.

<Method for measuring sugar content>
The sugar content is measured in the above step by pulverizing a pineapple piece with a masher, diluting 10 g of pulverized pineapple about 4 times with distilled water, and measuring it with a Bx meter.

<Comparative example 1>
The same raw pineapple pieces as in Example 1 were hot-air shelf dried (60 ° C for 1 hour), then filled with 5 pieces of pineapple pieces in a heat-resistant pouch, heat-sealed, and boil sterilized at 90 ° C for 4 minutes. By doing so, a pineapple food in a sealed container was obtained.

<Comparative example 2>
A pineapple food in a sealed container was prepared in the same manner as in Example 1 except that hot air shelf drying was performed at 60 ° C. for 9 hours as primary drying, and hot air shelf drying was performed at 60 ° C. for 1 hour as secondary drying. Obtained.
<Comparative Example 3>
The pineapple food in a sealed container is the same as in Example 1 except that the primary drying is not performed, the coating layer is formed on the surface of the raw pineapple piece, the liquid is drained, and then the hot air shelf drying is performed at 60 ° C. for 1 hour. Got.

The pineapple foods in sealed containers obtained in Example 1 and Comparative Examples 1 to 3 were stored at room temperature for 6 months, then opened, and the moisture content and the thickness of the coating layer were measured. The results are shown in Table 1.
Thereafter, 20 professional panelists drank, and Table 1 also shows the results of evaluating the flavor, texture, stickiness to the hand, long-term storage, and drip prevention.

  The pineapple food contained in the sealed container of Example 1 was excellent in fast food, portability, and ease of eating even when it was pinched directly by hand after opening. Furthermore, despite the long-term storage of 6 months, the fresh flavor and texture of the raw food were maintained, and the pouch was prevented from becoming sticky due to the outflow of water from the food.

  On the other hand, the pineapple food in a sealed container of Comparative Example 1 produced fruit and fruit juice drip, and the hands became sticky when pinched by hand, resulting in inferior feeding, portability, and ease of eating. Moreover, due to the drip of the pulp and fruit juice, the flavor and texture were inferior to those inherent in raw foods. Furthermore, it was slightly discolored.

  The products of Comparative Example 2 were not sticky even if they were directly pinched by hand, and although they were excellent in continuous feeding, portability, and ease of eating, they were far from the original flavor and texture of raw foods.

  The product of Comparative Example 3 had a slight drip, and the hands became sticky when pinching the pineapple food by hand. Moreover, the original flavor and texture of raw foods could not be obtained. Furthermore, it was slightly discolored.

Claims (5)

A high-moisture food containing a sealed container that is sealed and heat-sterilized after draining, and a coating layer containing at least one selected from a gelling agent and a thickening polysaccharide is formed on the surface of the food material, and A high moisture food in a sealed container having a moisture content of 50 to 80% by weight. The high moisture food in a sealed container according to claim 1, wherein the thickness of the coating layer is 0.1 to 1.0 mm. The manufacturing method of the high moisture food containing a sealed container characterized by performing the following process (1)-(6) sequentially.
(1) A step of preparing food ingredients.
(2) A step of applying calcium ions to the food material.
(3) A step of primarily drying the food material to which calcium ions have been applied.
(4) A step of forming a coating layer containing at least one selected from a gelling agent and a thickening polysaccharide on a primary dried food material.
(5) The process of secondary-drying the food raw material in which the coating layer was formed.
(6) A step of filling the packaged container layer-formed food raw material that has been secondarily dried, sealed, and heat sterilized. The method for producing a high moisture food in a sealed container according to claim 3, wherein the primary drying conditions are 50 to 60 ° C and 1 to 3 hours. The method for producing a high moisture food in a sealed container according to claim 3 or 4, wherein the secondary drying conditions are 50 to 60 ° C and 0.5 to 1.5 hours.