JP2012162323A - Mayonnaise-like food contained in bottle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mayonnaise-like food contained in a bottle, which can prevent the mayonnaise-like food from deteriorating with time due to oxidation, and maintain its favorable taste for a long period of time.SOLUTION: The mayonnaise-like food is contained in a bottle, the opening of which is sealed. The bottle is a flexible multilayer resin bottle having an oxygen barrier resin layer. The oxygen permeability when the opening of the bottle is sealed is 0.025 ml/day or lower per 100 g of the mayonnaise-like food in the bottle under conditions such that the temperature is 24°C, the relative humidity in the bottle is 95%, the relative humidity on the outside of the bottle is 76%, and the oxygen partial pressure difference between the inside and the outside of the bottle is 1 atmosphere.

Description

  The present invention relates to a bottled mayonnaise-like food, and more particularly, to a bottled mayonnaise-like food, which is a flexible multilayer resin bottle having a specific oxygen permeability.

  In the past, glass bottles and pottery were used for mayonnaise-like food containers represented by mayonnaise, but in recent years, flexible multilayer resin bottles by blow molding have become the mainstream because of their ease of use.

  On the other hand, in a mayonnaise-like food, maintaining the flavor immediately after production for a long time is an important issue. For example, after filling a mayonnaise-like food into a bottle, a method of suppressing the deterioration of flavor by replacing the air in the bottle headspace with nitrogen is generally performed. Moreover, the method of suppressing deterioration of a flavor by adding an additional component to mayonnaise itself is also examined (refer patent document 1 and 2 below).

  By the way, in the flexible multi-layer resin bottle used for mayonnaise-like food, a layer mainly composed of polyethylene and ethylene-vinyl alcohol as an oxygen barrier layer because of excellent moldability, usability, and durability at the time of dropping. A bottle composed of a copolymer (hereinafter referred to as “EVOH”) and a resin layer to which a resin for preventing delamination is added is employed.

  However, until now, there has been little investigation on the influence of such mayonnaise bottles on the deterioration of flavor. The reasons for this are (1) that oxygen entering into the container from outside air has not been regarded as important with respect to oxygen mixed at the time of manufacture, and (2) EVOH that is commonly used as the main component of the oxygen barrier layer. It is thought that the main factors are that the oxygen barrier performance varies depending on the humidity, and (3) that there is no measuring means for evaluating a very small amount of oxygen permeation in a bottle-shaped container.

JP 2000-308469 A JP 2000-300208 A

  An object of the present invention is to provide a bottled mayonnaise-like food that can prevent deterioration over time due to oxidation of the mayonnaise-like food and can maintain a good flavor for a long time.

  As a result of diligent investigation focusing on the influence of the flexible multi-layer resin bottle used in the mayonnaise-like food on the flavor of the mayonnaise-like food, the flexible that has been difficult to measure until now. Established a method for accurately measuring the oxygen permeability of porous multi-layer resin bottles, and based on this method, the extremely small amount of oxygen permeability of bottles used in mayonnaise-like foods has a significant effect on the flavor and expiration date of mayonnaise-like foods. In addition, by using the flexible multilayer resin bottle having a low oxygen permeability by this method, it was found that the period during which the flavor of the mayonnaise-like food is well maintained is greatly improved and the present invention was completed. I let you.

  That is, the present invention includes the following contents. (1) A mayonnaise-like food in a bottle, which is a flexible multilayer resin bottle having an oxygen barrier resin layer, and the oxygen permeability when the bottle opening is sealed has a temperature of 24 It is characterized in that it is 0.025 ml / day or less per 100 g of mayonnaise-like food in the bottle under the conditions of ℃, bottle relative humidity 95%, bottle relative relative humidity 76%, and oxygen partial pressure difference inside and outside the bottle at 1 atm. Bottled mayonnaise-like food with a bottle opening sealed, (2) Bottle opening characterized in that the oxygen permeability mentioned above is 0.012 ml / day or less per 100 g of mayonnaise-like food in the bottle Bottled mayonnaise-like food with a sealed part, (3) the oxygen permeability mentioned above is 0.010 ml / day or less per 100 g of mayonnaise-like food in the bottle And a bottled mayonnaise-like food with a sealed bottle opening, and (4) any one of the above, wherein the oxygen barrier resin layer of the flexible multilayer resin bottle is made of an ethylene-vinyl alcohol copolymer Bottled mayonnaise-like food.

  According to the present invention, the use of a flexible multilayer resin bottle with low oxygen permeability as a bottle of mayonnaise-like food in a bottle significantly suppresses deterioration over time due to oxidation of mayonnaise-like food and maintains a long flavor. Bottled mayonnaise-like food can be provided.

  The mayonnaise-like food in the present invention is an emulsified dressing mainly referred to in the Japanese Agricultural Standards (JAS), and refers to a semi-solid dressing having a high viscosity of an emulsion (30,000 CP or more). May include mayonnaise, salad dressing, tartar sauce, and other semi-solid dressings.

  In addition, mayonnaise-like foods according to the present invention also include commodity groups and emulsified sauces similar to mayonnaise that have similar properties but do not conform to JAS standards.

  The bottle in the present invention is a flexible multilayer resin bottle having flexibility and oxygen barrier properties. The bottle will be described below.

  The bottle in the present invention is a resin bottle having flexibility, and is a so-called squeeze bottle called a squeeze bottle that has a soft body and can push out a desired amount by grasping and pushing it with a hand. In general, such a bottle can be manufactured by so-called blow molding, in which heated molten resin extruded in a cylindrical shape is blown into a resin cylinder with a mold placed on the outside, and then molded into a bottle shape.

  The bottle in the present invention is a multilayer resin bottle having oxygen barrier properties. That is, the bottle in the present invention is a multilayered resin bottle having at least a main resin layer that contributes to the container shape and mechanical properties and an oxygen barrier resin layer that prevents oxidative deterioration of the contents over time.

  A polyolefin resin composition is preferably used as the resin constituting the main resin layer. Polyethylene is used from the viewpoints of blow molding processing characteristics, contents characteristics, mechanical characteristics, heat sealability when sealing the container opening, and cost. A resin composition is particularly preferably used.

  The polyethylene resin composition particularly preferably used for the bottle in the present invention has various melt properties at the time of blow molding, that is, various physical properties such as melting point, pour point, and melt viscosity, or mechanical properties of the molded bottle, that is, tensile strength / tensile elasticity. A mixture of low-density polyethylene and high-density polyethylene is used for the purpose of optimizing various physical properties such as rate, bending strength and flexural modulus, as well as practical strength of molded bottles, that is, bottle drop strength and bottle burst strength. Is preferred. Moreover, you may mix special polyethylene resins, such as linear low density polyethylene, medium density polyethylene, ultra high molecular weight polyethylene, and metallocene polyethylene.

  The main resin layer is preferably used in an amount of 2.0 g to 4.5 g per 100 g of bottle contents from the viewpoint of strength and the like, and the thickness of the layer is preferably 200 μm to 350 μm at the thinnest part. The thickest part is preferably 800 μ to 2,500 μ at the screw mouth or bottom.

  As the resin constituting the oxygen barrier resin layer, EVOH or metaxylenediamine / nylon is selected from the viewpoints of oxygen barrier properties and safety, but metaxylenediamine / nylon has a high melting point and is limited in multilayer extrusion with polyethylene. EVOH is most preferably selected.

  EVOH is usually obtained by hydrolyzing an ethylene-vinyl acetate copolymer, and the melting point, oxygen barrier property, and affinity with polyethylene differ depending on the ratio of ethylene residue to vinyl alcohol residue. From the viewpoint of oxygen barrier properties, those having a high vinyl alcohol residue ratio are preferred. However, when the residue ratio is too high, the melting point is high and the affinity with polyethylene is poor, so the vinyl alcohol residue ratio is 55% to 75%. % Is preferably selected.

  Conventionally, in a flexible multilayer resin bottle for mayonnaise-like food, a flexible multilayer resin bottle having a three-layer structure having an oxygen barrier layer between two main resin layers is generally used. In general, a polyethylene layer is used as the main resin layer, and a resin having high compatibility with EVOH and high affinity with polyethylene for improving the affinity of the laminated interface between polyethylene layers as the oxygen barrier layer. A mixed resin layer containing a composition (for example, a metal salt of an ethylene- (meth) acrylic acid copolymer, an ethylene-vinyl acetate copolymer, etc.) has been used.

  As described above, there has been no conventional method for accurately measuring the extremely small amount of oxygen permeation of such bottles, and the amount of oxygen permeation of the bottles affects the mayonnaise-like food. The effect was not clear. However, the present inventors have established a method for measuring an extremely small amount of oxygen permeation as described later, and the extremely small amount of oxygen permeation in the flexible multilayer resin bottle has a great influence on the flavor of the mayonnaise-like food as the contents. Found to exert.

  The flexible multilayer resin bottle having a high oxygen barrier property in the present invention is achieved by a bottle as described below, for example.

  In the bottle according to the present invention, the oxygen barrier resin layer is formed of an oxygen barrier resin alone represented by EVOH and laminated with the main resin layer. In the present invention, the oxygen barrier resin layer constituting the bottle is preferably used in an amount of 0.07 g to 0.35 g per 100 g of the bottle contents, and the thickness of the layer is preferably 8 μm to 20 μm at the thinnest part.

  For example, an oxygen barrier resin layer made of EVOH alone has a poor affinity with a polyethylene layer typically used as a main resin layer and tends to easily peel off the lamination interface. It is preferable to provide an adhesive resin layer between the resin composition layers.

  The resin composition constituting the adhesive resin layer is a resin composition having a high affinity for both the oxygen barrier resin layer and the main resin layer, and the melting point is not greatly separated from the resin composition constituting the main resin layer. If there is no particular limitation. Preferable specific examples of the adhesive resin layer when polyethylene resin is used as the main resin layer and EVOH is used as the oxygen barrier resin layer include maleic acid-polyethylene copolymer, maleic anhydride-polyethylene copolymer, ethylene- (meta ) Acrylic acid copolymer, a metal salt of a copolymer such as an ethylene- (meth) acrylic acid copolymer, an ethylene-vinyl acetate copolymer, and EVOH having a vinyl alcohol residue ratio of 25% or less. A resin composition obtained by mixing less than 50% of these resins with a highly compatible resin is also preferably used.

  In order to protect the oxygen barrier resin layer from scratches and pinholes, it is preferable to have a structure in which a main resin layer is disposed on both sides thereof. That is, the bottle in the present invention preferably has a multilayer structure of at least five layers arranged in the order of main resin layer / adhesive resin layer / oxygen barrier resin layer / adhesive resin layer / main resin layer from the outside, or more. .

  Those skilled in the art can easily manufacture a flexible multilayer resin bottle having such a multilayer structure based on the above description. Moreover, by adjusting the thickness of the oxygen barrier layer, various flexible multilayer resin bottles having different oxygen permeability can be easily produced.

  It is known that the oxygen barrier property of EVOH that is preferably used for the oxygen barrier resin layer is greatly affected by humidity, and as the humidity increases, the oxygen barrier property significantly decreases. The main resin layer disposed so as to sandwich the EVOH plays a role of protecting the EVOH from moisture from the viewpoint of oxygen barrier properties. Therefore, in terms of the position of the oxygen barrier resin layer in the multilayer structure, in bottles filled with mayonnaise-like food, the humidity inside the bottle is higher than the outside of the bottle, so the oxygen barrier resin layer has a multilayer structure. It is desirable to be located on the outside of the bottle.

  Conventionally, the following methods for evaluating the oxygen barrier properties of bottles have been proposed. For example, JIS K7126 defines a gas permeability test method for plastic films and sheets. There are a differential pressure method and an isobaric method. However, the differential pressure method is difficult to measure due to deformation of the bottle. In the isobaric method, oxygen permeated by an oxygen detector is detected but diluted with a carrier gas. Therefore, when the barrier property is high, the measurement takes time and the accuracy is not good.

  OX-TRAN2 / 20ML manufactured by MOCON is sold as an apparatus for actually measuring by the isobaric method. However, in a bottle as in the present invention, the oxygen permeability per 100 g of contents is 0.08 ml / The measurement for about 24 hours was the limit. Thus, conventionally, it is difficult to measure the oxygen permeability of a bottle having a high oxygen barrier property as required for the bottle in the present invention, and due to the humidity derived from the contents like the bottle in the present invention. There was no suitable technique for evaluating the oxygen permeability of bottles with varying oxygen barrier properties.

  The inventors have established a new method for measuring the oxygen barrier properties of such bottles. Specifically, after the inside of the bottle is purged with nitrogen, it is completely sealed and stored in oxygen at 1 atmosphere for a certain period. Thereafter, the bottle is taken out, and the oxygen permeated into the gas therein may be measured with a commercially available oxygen concentration measuring device or the like. In this specification, it measured using Toray Engineering Co., Ltd. oxygen concentration meter LC700F as an oxygen concentration measuring apparatus. From the oxygen concentration inside the bottle, the capacity of the container, and the number of days elapsed, the oxygen permeability of the container was derived by the following calculation formula. Oxygen permeability [ml / day] = {(oxygen concentration [%] ÷ 100) × container capacity [ml]} ÷ number of storage days [day]

  This measurement method can accurately measure the oxygen permeability of a bottle having a high oxygen barrier property, and can perform measurement with high reproducibility. Further, a test with higher accuracy can be performed by performing an oxygen permeability test on a plurality of bottles at a time.

  In this specification, the oxygen permeability test was performed with a storage period of 7 days. The number of tests was 5, and the average value was used as data.

  This measurement method has a great feature in that the test can be performed while maintaining the humidity inside and outside the container at the time of the test at a specific humidity by using the humidity adjusting salt.

  EVOH, which is preferably used for the oxygen barrier resin layer, has a large change in barrier property due to humidity. Therefore, in evaluating the barrier property, it is important to measure under a more realistic humidity condition. The humidity inside the bottle is in a state corresponding to about 95% humidity due to the vapor pressure on the surface of the mayonnaise. In measuring the barrier properties, the relative humidity inside the bottle is kept at 95% (24 ° C.). Evaluation can be performed under conditions close to actual conditions. Therefore, the measurement of oxygen permeability in this specification was carried out by filling a bottle with a saturated aqueous solution of inorganic salt with a relative humidity of 95% at 24 ° C., that is, a saturated disodium hydrogen phosphate solution containing a small amount of crystals. .

  On the other hand, the outside of the bottle is exposed to the atmosphere, and the water activity outside the bottle corresponds to the relative humidity during bottle distribution. Especially in Japan, the humidity changes with the seasons, so the annual average humidity was used as the measurement condition. In particular, it is hot and humid in major cities in Japan, and the humidity is 76% relative humidity (24 ° C) using the humidity of Naha, Okinawa, where the bottle barrier is considered to have the greatest impact on actual distribution. ). Therefore, the measurement of oxygen permeability in this specification was carried out in an environment in which bottles were stored using a sodium chloride aqueous solution containing a small amount of crystals under a condition where the relative humidity at 24 ° C. was 76%.

  Note that temperature is one of the major factors affecting the barrier properties. Although the temperature at which products are transported and stored is considered to be almost equal to the outside temperature, the outside temperature varies even during the day, and the seasonal variation is also large. Therefore, the effect of this change was corrected to the effective value by the Arrhenius equation, and in addition to the average temperature in Naha, Okinawa, measurement conditions close to actual distribution were derived. From the result, the measurement temperature was set to 24 ° C.

  Conventionally, in a flexible multilayer resin bottle for mayonnaise-like food, a flexible multilayer resin bottle having a three-layer structure having an oxygen barrier layer between two main resin layers has been used. In general, a polyethylene layer is used as the main resin layer, and a resin composition having good compatibility with EVOH and high affinity with polyethylene in order to improve the compatibility of the laminated interface between polyethylene layers as the oxygen barrier layer. A mixed resin layer containing a product (for example, a metal salt of an ethylene- (meth) acrylic acid copolymer, an ethylene-vinyl acetate copolymer, etc.) has been used.

  As already mentioned, there was no established method for measuring the extremely small amount of oxygen permeation in bottles, and the effect of bottle oxygen permeation on the mayonnaise-like food is clear. It was not. However, the present inventors established a method for measuring a very small amount of oxygen permeation, and that a very small amount of oxygen permeation in a flexible multilayer resin bottle has a great influence on the flavor of the mayonnaise-like food that is the content. I found it. The conventional flexible multilayer resin bottle having the oxygen barrier resin layer as described above does not exhibit the high oxygen barrier property as in the present invention.

  The oxygen permeability of the flexible multilayer resin bottle in the present invention is set to 0.025 ml / day or less per 100 g of mayonnaise-like food in the bottle from the viewpoint of favorably maintaining the flavor of the mayonnaise-like food as the contents. Furthermore, the oxygen permeability is 0.020 ml / day or less per 100 g of mayonnaise-like food in the bottle, further 0.015 ml / day or less, further 0.012 ml / day or less, further 0.010 ml / day or less, It is preferably 0.07 ml / day or less.

Examples 1-3

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited to this Example.

  Various flexible multilayer resin bottles with different oxygen permeability were filled and packaged with mayonnaise immediately after manufacture using mayonnaise manufacturing equipment, and after storage, a sensory evaluation test was performed using a panel. Filling / packaging uses commonly used industrial filling / packaging equipment, filling bottles with mayonnaise immediately after manufacture, replacing the headspace gas with nitrogen, and sealing the mouth with aluminum laminate film And then wrapped with an overlap film. This was placed in a cardboard box and stored in a dark place for 3 months under conditions of a temperature of 24 ° C. and a relative humidity of 78%, and then a sensory evaluation test using a panel of 30 people according to the scale shown in Table 1 below. Went. The sensory evaluation test was conducted by a so-called blind test in which the contents of the evaluation sample were not announced in advance. Then, the average value of the score was calculated | required and it was set as the evaluation result.

  The results are shown in Table 2 below. In Table 2, the comparative example is a conventionally used bottle, which is a three-layer bottle made of polyethylene as the main resin layer and a mixed resin of EVOH and polyethylene as the oxygen barrier resin layer. The embodiment is a bottle having a basic structure of five layers in which polyethylene is used as a main resin layer and EVOH is used only as a barrier resin layer, and the main resin layer and the barrier resin layer are bonded by an adhesive resin layer as described above. . Moreover, the bottle of an Example is three types of bottles from which the oxygen permeability which changed the thickness of the oxygen barrier property layer differs, and is evaluated as Examples 1-3. In addition, the measuring method of oxygen permeability was performed according to the method already described.

  From the above results, there is a correlation between the oxygen permeability of the flexible multilayer resin bottle measured by the method described above and the deterioration of the flavor of the mayonnaise-like food as the contents, and the oxygen permeability of the flexible multilayer resin bottle Has a great influence on the flavor.

  That is, by adopting a flexible multilayer resin bottle with low oxygen permeability by this measuring method and filling and sealing the mayonnaise-like food in the bottle, a bottled mayonnaise-like food with greatly improved flavor deterioration is provided. I understand that

Claims (4)

  A mayonnaise-like food in a bottle, wherein the bottle is a flexible multilayer resin bottle having an oxygen barrier resin layer, and the oxygen permeability when the bottle opening is sealed is 24 ° C., relative to the bottle A bottle opening characterized by having a humidity of 95%, a relative humidity outside the bottle of 76%, and a partial pressure difference between the inside and outside of the bottle of 1 atm is 0.025 ml / day or less per 100 g of mayonnaise-like food in the bottle. Sealed bottled mayonnaise-like food.   A mayonnaise-like food in a bottle, wherein the bottle is a flexible multilayer resin bottle having an oxygen barrier resin layer, and the oxygen permeability when the bottle opening is sealed is 24 ° C., relative to the bottle A bottle opening characterized by having a humidity of 95%, a relative humidity outside the bottle of 76%, and a partial pressure difference between the inside and outside of the bottle of 1 atm is 0.012 ml / day or less per 100 g of mayonnaise-like food in the bottle. Sealed bottled mayonnaise-like food.   A mayonnaise-like food in a bottle, wherein the bottle is a flexible multilayer resin bottle having an oxygen barrier resin layer, and the oxygen permeability when the bottle opening is sealed is 24 ° C., relative to the bottle A bottle opening characterized by a humidity of 95%, a relative humidity outside the bottle of 76%, and a partial pressure difference between the inside and outside of the bottle of 1 atm is 0.010 ml / day or less per 100 g of mayonnaise-like food in the bottle. Sealed bottled mayonnaise-like food.   4. The bottled mayonnaise-like food according to claim 1, wherein the oxygen barrier resin layer of the flexible multilayer resin bottle is made of an ethylene-vinyl alcohol copolymer.