JP2013233144A - Sealing body of cooked food for chilled preservation - Google Patents
Sealing body of cooked food for chilled preservation Download PDFInfo
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- JP2013233144A JP2013233144A JP2013080099A JP2013080099A JP2013233144A JP 2013233144 A JP2013233144 A JP 2013233144A JP 2013080099 A JP2013080099 A JP 2013080099A JP 2013080099 A JP2013080099 A JP 2013080099A JP 2013233144 A JP2013233144 A JP 2013233144A
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 39
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- 239000004471 Glycine Substances 0.000 claims abstract description 28
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Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
本発明は、チルド状態で長期保存可能な調理済食品封入体、および調理済食品の保存方法に関する。 The present invention relates to a cooked food inclusion body that can be stored for a long time in a chilled state, and a method for storing cooked food.
近年、生活習慣の変化により、家庭で調理を行わず、弁当や総菜などの調理済食品を購入して家庭で食することが増えている。調理済食品は、一般に、工場や店内の厨房で大量に製造され、その後配送または店頭に陳列されるので、製造から家庭で食されるまでの間に長時間が経過している場合がある。そのため、こうした大量製造されて店頭で販売される調理済食品には、食品の品質を長期間維持するための工夫が施されているのが通常である。 In recent years, due to changes in lifestyle habits, there is an increasing number of cooked foods such as lunch boxes and prepared dishes that are not cooked at home and eaten at home. In general, cooked foods are manufactured in large quantities in a factory or a kitchen in a store, and then delivered or displayed in a store, so that a long time may elapse between manufacture and eating at home. For this reason, cooked foods that are mass-produced and sold in stores are usually devised to maintain the quality of the food for a long period of time.
調理済食品を長期保存するとき問題となるのが、微生物の繁殖による食品の腐敗や変質である。特に、バチルス属やクロストリジウム属のような芽胞菌は、耐熱性が高く通常の調理の加熱で殺菌されにくいため問題となる。芽胞菌以外の菌でも、ミクロバクテリウムのような耐熱性の強い菌群は、通常の調理過程では殺菌されにくいため、制御が困難な菌である。 When storing cooked foods for a long period of time, the problem is the spoilage and alteration of foods caused by the growth of microorganisms. In particular, spore bacteria such as Bacillus and Clostridium are problematic because they have high heat resistance and are not easily sterilized by heating during normal cooking. Among bacteria other than spore bacteria, a group of bacteria having high heat resistance such as microbacteria is difficult to control because it is difficult to sterilize in a normal cooking process.
従来、調理済食品における微生物の繁殖を抑えてその品質を保持するための手段として、保存料や日持ち向上剤の添加が一般に行われている。保存料としては、例えば、ソルビン酸、安息香酸、プロタミン、ポリリジン等の塩基性ペプチドなど、日持ち向上剤としては、酢酸、フマル酸、アジピン酸等の有機酸またはその塩、グリシン、アラニン等のアミノ酸、低級脂肪酸エステル、ショ糖脂肪酸エステル、ビタミンＢ１エステル、含水エタノール、重合リン酸など、多くの物質が知られている（特許文献１〜６）。 Conventionally, as a means for suppressing the growth of microorganisms in cooked foods and maintaining their quality, addition of preservatives and shelf life improvers has been generally performed. Examples of preservatives include basic peptides such as sorbic acid, benzoic acid, protamine, and polylysine. Examples of shelf life improvers include organic acids such as acetic acid, fumaric acid, and adipic acid or salts thereof, and amino acids such as glycine and alanine. Many substances are known, such as lower fatty acid esters, sucrose fatty acid esters, vitamin B1 esters, hydrous ethanol, and polymerized phosphoric acid (Patent Documents 1 to 6).
従来の食品保存手段としてはまた、冷凍保存や加圧加熱殺菌（レトルト）が知られているが、これらの手段は、高価な設備や煩雑な温度管理が必要なうえ、食品の食味や食感、風味を損ねる場合がある。 As conventional food storage means, frozen storage and pressure heat sterilization (retort) are also known, but these means require expensive equipment and complicated temperature control, and the taste and texture of food. , The flavor may be impaired.
無酸素下や不活性ガス存在下で食品を保存することにより、食品における微生物の繁殖を抑えることができることが知られている。例えば、特許文献７には、弁当の内部を密閉し、内部の雰囲気を窒素ガスで置換することにより弁当の保存性を向上させる方法が記載されている。また特許文献８には、加熱され、炭酸ガス濃度５％以上酸素濃度５％以下の状態で密封された食品を、１０℃以下の温度で保存することにより食品の腐敗を防止する方法が記載されている。さらに、特許文献９には、食品を加熱した後、有機酸塩を添加して食品のｐＨを６．０〜７．０に保持し、さらに炭酸ガス濃度５％以上の状態で密封して、１０℃以下の温度で保存することにより食品の保存性を向上させる方法が記載されている。 It is known that the growth of microorganisms in food can be suppressed by storing the food in the absence of oxygen and in the presence of an inert gas. For example, Patent Document 7 describes a method for improving the storage stability of a lunch box by sealing the inside of the lunch box and replacing the internal atmosphere with nitrogen gas. Further, Patent Document 8 describes a method for preventing food spoilage by storing food that has been heated and sealed at a carbon dioxide concentration of 5% or more and an oxygen concentration of 5% or less at a temperature of 10 ° C. or less. ing. Furthermore, in Patent Document 9, after heating the food, an organic acid salt is added to maintain the pH of the food at 6.0 to 7.0, and further sealed in a state where the carbon dioxide concentration is 5% or more. A method for improving the preservability of food by storing at a temperature of 10 ° C. or lower is described.
上述した従来の方法により得られた調理済食品の保存性は、必ずしも十分ではなく、また食品の風味を低下させる場合があった。調理済食品の風味を低下させることなく、長期間の保存を可能にする保存手段の開発が望まれている。 The preservability of the cooked food obtained by the conventional method described above is not always sufficient, and the flavor of the food may be lowered. Development of a storage means that enables long-term storage without reducing the flavor of the cooked food is desired.
本発明は、食品の食味、風味や外観を維持しながら、チルド状態で長期保存可能な調理済食品を提供することを課題としている。 This invention makes it a subject to provide the cooked food which can be preserve | saved for a long time in a chilled state, maintaining the taste, flavor, and external appearance of a foodstuff.
本発明者らは、上記課題を解決すべく鋭意研究した結果、加熱調理され、且つ酢酸ナトリウム等の有機酸塩、グリシンおよびビタミンＢ１を添加された食品を、特定の組成のガスを用いて容器にガス置換包装すれば、１０℃前後のチルド状態で長期間保存しても食品中の微生物数の増殖を抑えることができるので、調理済食品をその風味や外観を損なうことなく長期保存することが可能になることを見出した。 As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention used a gas having a specific composition to prepare a food that was cooked and added with an organic acid salt such as sodium acetate, glycine, and vitamin B1. If the gas replacement packaging is used, the growth of the number of microorganisms in the food can be suppressed even if it is stored for a long time in a chilled state at around 10 ° C. Found that it would be possible.
すなわち本発明は、１種または２種以上の加熱調理された食品が容器にガス置換包装されているチルド保存用調理済食品封入体であって、該ガス置換包装用のガスはＯ2濃度１容量％以下且つＣＯ2濃度５容量％超のガスであり、該加熱調理された食品は有機酸塩、グリシンおよびビタミンＢ１を含む、チルド保存用調理済食品封入体を提供することにより、上記課題を解決したものである。
また本発明は、有機酸塩、グリシンおよびビタミンＢ１を含み且つ加熱調理された１種または２種以上の食品を準備する工程と；該食品を、Ｏ2濃度１容量％以下且つＣＯ2濃度５容量％超のガスを用いたガス置換包装により容器に封入して、調理済食品封入体を得る工程と；得られた調理済食品封入体をチルド状態で保存する工程とを含む、調理済食品の保存方法を提供することにより、上記課題を解決したものである。
That is, the present invention is a chilled-preserved cooked food inclusion body in which one or more kinds of cooked foods are gas-replaced and packaged in a container, and the gas for gas-replacement packaging has an O 2 concentration of 1 By providing a cooked food inclusion for preserving chilled food, wherein the cooked food contains a gas salt having a volume% or less and a CO 2 concentration of more than 5 volume%, the cooked food containing an organic acid salt, glycine and vitamin B1. Is a solution.
The present invention also comprises a step of preparing one or more foods containing an organic acid salt, glycine and vitamin B1 and cooked; the food is prepared with an O 2 concentration of 1% by volume or less and a CO 2 concentration of 5 A cooked food comprising a step of obtaining a cooked food inclusion body by enclosing it in a container by gas replacement packaging using a gas exceeding volume%; and a step of storing the resulting cooked food inclusion body in a chilled state The above-described problems are solved by providing a storage method.
本発明によれば、調理済食品を、その風味や外観を損なうことなく長期保存することが可能になる。また本発明によれば、食品における微生物の増殖を、０℃付近から１０℃前後までのチルド温度帯において長期間にわたり制御することができるので、冷凍保存等の煩雑でコストのかかる温度管理を行う必要なく食品を流通・販売することが可能になる。 ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to preserve | save the cooked food for a long term, without impairing the flavor and external appearance. In addition, according to the present invention, the growth of microorganisms in food can be controlled over a long period of time in a chilled temperature range from around 0 ° C. to around 10 ° C., thus performing complicated and costly temperature management such as frozen storage. It becomes possible to distribute and sell food without need.
本発明のチルド保存用調理済食品封入体は、加熱調理された食品をガス置換包装により密封したものである。当該加熱調理された食品としては、各種惣菜、例えば、煮物類、焼き物類、茹で物類、蒸し物類、炒め物類、揚げ物類、汁物類、麺類、飯類、パン類、菓子類等、通常の調理法で加熱調理された食品であれば、その種類や調理法は特に限定されない。好ましくは、本発明に適用される加熱調理された食品とは、中心温度が７５〜９０℃に到達するまで加熱された食品であり得、好ましくは、中心温度７５〜９０℃で１秒〜１０分間加熱された食品であり得る。 The cooked food inclusion body for chilled preservation of the present invention is a food cooked food sealed by gas replacement packaging. Examples of the cooked food include various side dishes, such as boiled foods, grilled foods, boiled foods, steamed foods, fried foods, fried foods, soups, noodles, rice, breads, confectionery, etc. If it is the food cooked by the cooking method, the kind and cooking method will not be specifically limited. Preferably, the cooked food applied in the present invention may be a food heated until the center temperature reaches 75 to 90 ° C., preferably 1 second to 10 at a center temperature of 75 to 90 ° C. It can be a food heated for minutes.
本発明のチルド保存用調理済食品封入体は、上記加熱調理された食品を１種類のみ含んでいてもよいが、２種以上を組み合わせて含んでいてもよい。２種以上の組み合わせとしては、複数種の異なる惣菜の組み合わせ、惣菜と飯との組み合わせ等、所望に応じて任意に設定することができる。 The cooked food inclusion body for chilled preservation of the present invention may contain only one kind of the cooked food, but may contain two or more kinds in combination. The combination of two or more kinds can be arbitrarily set as desired, such as a combination of different kinds of side dishes, a combination of side dishes and rice, and the like.
上記加熱調理された食品は、有機酸塩、グリシンおよびビタミンＢ１を含有する。上記有機酸塩としては、酢酸、クエン酸、乳酸、酒石酸、フマル酸等の有機酸のナトリウム塩、カリウム塩、カルシウム塩等、およびそれらの混合物が挙げられるが、酢酸ナトリウムが好ましい。上記ビタミンＢ１は、ラウリル硫酸塩、セチル硫酸塩等のエステル体であってもよい。上記有機酸塩、グリシンおよびビタミンＢ１は、加熱調理される前に食品に添加されても、加熱調理された後に食品に添加されてもよい。 The cooked food contains an organic acid salt, glycine and vitamin B1. Examples of the organic acid salt include sodium salts, potassium salts, calcium salts, and the like of organic acids such as acetic acid, citric acid, lactic acid, tartaric acid, and fumaric acid, and a mixture thereof. Sodium acetate is preferable. The vitamin B1 may be an ester such as lauryl sulfate or cetyl sulfate. The organic acid salt, glycine and vitamin B1 may be added to the food before being cooked, or may be added to the food after being cooked.
上記加熱調理された食品における上記有機酸塩の添加量は、当該加熱調理された食品の質量に対して、０．１〜０．３５質量％、好ましくは０．１〜０．３質量％、より好ましくは０．１〜０．２５質量％である。上記加熱調理された食品に対するグリシンの添加量は、当該加熱調理された食品の質量に対して、０．５〜１．５質量％、好ましくは０．５〜１．２質量％、より好ましくは０．５〜１．０質量％である。上記加熱調理された食品に対するビタミンＢ１の添加量は、当該加熱調理された食品の質量に対して、０．０００５〜０．０２５質量％、好ましくは０．０００５〜０．０１質量％、より好ましくは０．０００５〜０．００１質量％である。 The addition amount of the organic acid salt in the cooked food is 0.1 to 0.35% by mass, preferably 0.1 to 0.3% by mass, based on the mass of the cooked food. More preferably, it is 0.1-0.25 mass%. The amount of glycine added to the cooked food is 0.5 to 1.5% by weight, preferably 0.5 to 1.2% by weight, more preferably, based on the weight of the cooked food. 0.5 to 1.0% by mass. The amount of vitamin B1 added to the cooked food is 0.0005 to 0.025% by weight, preferably 0.0005 to 0.01% by weight, more preferably based on the weight of the cooked food. Is 0.0005-0.001 mass%.
次いで、上記加熱調理された食品をガス置換包装に供する。当該食品は、ガス置換包装用の容器に直接導入され得る。必要に応じて、当該ガス置換包装用の容器は、内部がいくつかの区画に仕切られていて、その各区画に加熱調理された食品が区分けされて配置されていてもよい。このような仕切りは、２種類以上の加熱調理された食品を分けて包装する場合や、１種類の加熱調理された食品を人数分小分けして包装する場合等に有利である。 あるいは、上記加熱調理された食品は、別の容器に収めた状態で、当該別の容器ごとガス置換包装用の容器に導入され、包装されてもよい。当該別の容器は、密封されていない容器であればその種類は特に限定されないが、トレー、カップなど開放された容器であるほうが、ガス置換しやすいため好ましい。当該別の容器もまた、必要に応じて内部がいくつかの区画に仕切られていて、その各区画に加熱調理された食品が区分けされて配置されてもよい。 Next, the cooked food is subjected to gas replacement packaging. The food product can be introduced directly into a container for gas replacement packaging. If necessary, the inside of the gas replacement packaging container may be divided into several compartments, and the cooked food may be divided into each compartment. Such a partition is advantageous when two or more kinds of cooked foods are divided and packaged, or when one kind of cooked food is divided and packaged by the number of people. Alternatively, the cooked food may be introduced into a gas replacement packaging container and packaged together with the other container in a state of being stored in another container. The type of the other container is not particularly limited as long as it is an unsealed container, but an open container such as a tray or a cup is preferable because it facilitates gas replacement. The other container may be divided into a plurality of compartments as necessary, and the cooked food may be divided into each compartment.
上記食品は、加熱調理された後直ちにガス置換包装に供されてもよく、加熱調理された後一旦無菌下または減菌下で冷却もしくは保温されてからガス置換包装に供されてもよい。あるいは、加熱調理された食品が、再加熱された後にガス置換包装に供されてもよい。 The food may be used for gas replacement packaging immediately after being cooked, or may be used for gas replacement packaging after being cooked and cooled or kept warm under aseptic or sterilization. Alternatively, the cooked food may be subjected to gas replacement packaging after being reheated.
必要に応じて、上記ガス置換包装に供される上記加熱調理された食品のｐＨを調整してもよい。一般に、食品のｐＨが微生物の増殖に好ましいｐＨから低くまたは高くなれば、その保存性は向上するが、他方、風味や品質に対する影響がある。上記加熱調理された食品のｐＨは、保存性の点からは、当該ガス置換包装前の状態でｐＨ７．５以下が好ましく、ｐＨ７．２以下がより好ましく、ｐＨ６．５以下がさらに好ましく、ｐＨ６．０以下がさらにより好ましい。他方、食品の風味の観点からは、当該ガス置換包装前の状態でｐＨ４．０以上が好ましく、ｐＨ４．５以上がより好ましく、ｐＨ５．０以上がより好ましく、ｐＨ５．５以上がさらに好ましく、ｐＨ６．０以上がさらにより好ましい。しかし、加熱調理された食品のｐＨは、当該食品の種類に応じて、風味が損なわれない範囲で調整されることが望ましい。 If necessary, the pH of the cooked food provided for the gas replacement packaging may be adjusted. In general, if the pH of a food is lower or higher than the pH preferred for the growth of microorganisms, its preservability is improved, but on the other hand, it has an influence on flavor and quality. The pH of the cooked food is preferably 7.5 or less, more preferably 7.2 or less, more preferably 6.5 or less, and even more preferably pH 6. 5 in the state before the gas replacement packaging from the viewpoint of storage stability. Even more preferably 0 or less. On the other hand, from the viewpoint of the flavor of the food, pH 4.0 or higher is preferable in the state before the gas replacement packaging, pH 4.5 or higher is more preferable, pH 5.0 or higher is more preferable, pH 5.5 or higher is more preferable, pH 6 0.0 or more is even more preferable. However, it is desirable that the pH of the cooked food is adjusted within a range that does not impair the flavor according to the type of the food.
上記ガス置換包装に使用される置換ガスとしては、酸素を実質的に含まないガスであって、且つ食品包装のために使用可能なガスが好ましい。本発明においてガス置換包装に用いることのできるガスとしては、ＣＯ2、Ｎ2、Ｈｅ、Ｎｅ、Ａｒガス、およびそれらの混合ガスが挙げられる。好ましい例として、Ｏ2濃度１容量％以下、ＣＯ2濃度５容量％超を含むガスが挙げられる。より好ましくは、当該ガスのＣＯ2濃度は５容量％超〜５０容量％であり、さらに好ましくは５容量％超〜４０容量％であり、さらにより好ましくは５容量％超〜３０容量％であり、なお好ましくは１０〜３０容量％である。また好適には、上記Ｏ2濃度１容量％以下、ＣＯ2濃度５容量％超を含むガスの残りはＮ2である。ＣＯ2濃度が５容量％以下であると、食品の保存性が低下し、他方、ＣＯ2濃度が５０容量％を超えると、食品の風味が低下するおそれがある。 The replacement gas used in the gas replacement packaging is preferably a gas that is substantially free of oxygen and that can be used for food packaging. Examples of the gas that can be used for gas replacement packaging in the present invention include CO 2 , N 2 , He, Ne, Ar gas, and a mixed gas thereof. Preferable examples include a gas containing an O 2 concentration of 1% by volume or less and a CO 2 concentration of more than 5% by volume. More preferably, the CO 2 concentration of the gas is more than 5% by volume to 50% by volume, more preferably more than 5% by volume to 40% by volume, and even more preferably more than 5% by volume to 30% by volume. More preferably, it is 10 to 30% by volume. Preferably, the remainder of the gas containing the O 2 concentration of 1% by volume or less and the CO 2 concentration of more than 5% by volume is N 2 . If the CO 2 concentration is 5% by volume or less, the preservability of the food will be reduced. On the other hand, if the CO 2 concentration exceeds 50% by volume, the flavor of the food may be reduced.
ガス置換包装においては、製造された調理済食品封入体中の雰囲気が上記所定のガス組成になりさえすれば、ガス置換の手段は特に限定されない。例えば、加熱調理された食品を含む包装容器に予め調製された所与の組成のガスをフラッシュして容器内のガスを置換する方法や、加熱調理された食品を含む包装容器を真空脱気した後に、所与の組成のガスを充填する方法が挙げられる。あるいはさらに、通常使用される脱酸素剤を包装容器に同封することによって、容器内の酸素を除去し、上記所定の雰囲気を実現してもよい。 In the gas replacement packaging, the gas replacement means is not particularly limited as long as the atmosphere in the prepared cooked food inclusion body has the predetermined gas composition. For example, a method of replacing a gas in a container by flushing a gas of a given composition prepared in advance in a packaging container containing cooked food, or vacuum degassing of a packaging container containing cooked food Later, a method of filling a gas of a given composition is mentioned. Alternatively, a predetermined oxygen atmosphere may be realized by enclosing a commonly used oxygen scavenger in a packaging container to remove oxygen in the container.
上記ガス置換包装のための包装容器としては、食品のガス置換包装に通常使用される材料、例えばガスバリア性または酸素バリア性のプラスチック類や金属等から製造された包装容器であればよい。このような包装容器材料の例としては、アルミニウム等の金属類、ポリビニルアルコール（ＰＶＡ）、ナイロン（ＮＹ）類、エチレン／ビニルアルコール共重合体（ＥＶＯＨ）、ポリ塩化ビニリデン（ＰＶＤＣ）、ポリエチレンテレフタレート（ＰＥＴ）、ポリ塩化ビニル（ＰＶＣ）、アルミラミネート（ＡＬ）、アルミ蒸着フィルム（ＶＭ）シリカ蒸着フィルム、ＰＥＴ／ＮＹ／ポリプロピレン（ＰＰ）またはポリエチレン（ＰＥ）、ＰＥＴ／ＮＹ／ＡＬ／ＰＰまたはＰＥ、ＰＰ／ＥＶＯＨ／ＰＥ、ＰＰ／ＰＶＡ／ＰＥ等が挙げられるが、これらに限定されない。 The packaging container for the gas replacement packaging may be a packaging container manufactured from materials usually used for gas replacement packaging of foods, such as gas barrier or oxygen barrier plastics and metals. Examples of such packaging container materials include metals such as aluminum, polyvinyl alcohol (PVA), nylon (NY), ethylene / vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), polyethylene terephthalate ( PET), polyvinyl chloride (PVC), aluminum laminate (AL), aluminum vapor deposition film (VM) silica vapor deposition film, PET / NY / polypropylene (PP) or polyethylene (PE), PET / NY / AL / PP or PE, Although PP / EVOH / PE, PP / PVA / PE, etc. are mentioned, it is not limited to these.
容器包装の手順も通常行われる方法に従えばよい。例えば、上述のような包装容器に上記加熱された食品とガス、必要に応じて脱酸素剤等を充填し、ヒートシール等の通常の方法で該容器を密封すればよい。 The procedure for container packaging may be in accordance with a commonly performed method. For example, the packaged container as described above may be filled with the heated food and gas, an oxygen scavenger and the like as necessary, and the container may be sealed by a normal method such as heat sealing.
好ましい一例として、本発明の調理済食品封入体においては、０．１〜０．３５質量％の有機酸塩、０．５〜１．５質量％のグリシン、０．０００５〜０．０２５質量％のビタミンＢ１を含む加熱調理された食品が、Ｏ2濃度１容量％以下、ＣＯ2濃度５容量％超〜７０容量％、残りがＮ2であるガスでガス置換包装されている。
別の好ましい例として、本発明の調理済食品封入体においては、０．１〜０．３５質量％の有機酸塩、０．５〜１．５質量％のグリシン、０．０００５〜０．０２５質量％のビタミンＢ１を含む加熱調理された食品が、Ｏ2濃度１容量％以下、ＣＯ2濃度５容量％超〜５０容量％、残りがＮ2であるガスでガス置換包装されている。
より好ましい例として、本発明の調理済食品封入体においては、０．１〜０．３５質量％の有機酸塩、０．５〜１．５質量％のグリシン、０．０００５〜０．０２５質量％のビタミンＢ１を含む加熱調理された食品が、Ｏ2濃度１容量％以下、ＣＯ2濃度５容量％超〜３０容量％、残りがＮ2であるガスでガス置換包装されている。
さらに好ましい例として、本発明の調理済食品封入体においては、０．１〜０．２５質量％の有機酸塩、０．５〜１．０質量％のグリシン、０．０００５〜０．０１質量％のビタミンＢ１を含む加熱調理された食品が、Ｏ2濃度１容量％以下、ＣＯ2濃度５容量％超〜３０容量％、残りがＮ2であるガスでガス置換包装されている。
別のさらに好ましい例として、本発明の調理済食品封入体においては、０．１〜０．２５質量％の有機酸塩、０．５〜１．０質量％のグリシン、０．０００８〜０．０１質量％のビタミンＢ１を含む加熱調理された食品が、Ｏ2濃度１容量％以下、ＣＯ2濃度５容量％超〜３０容量％、残りがＮ2であるガスでガス置換包装されている。
別のさらに好ましい例として、本発明の調理済食品封入体においては、０．１〜０．２５質量％の有機酸塩、０．５〜１．０質量％のグリシン、０．０００５〜０．００１質量％のビタミンＢ１を含む加熱調理された食品が、Ｏ2濃度１容量％以下、ＣＯ2濃度５容量％超〜３０容量％、残りがＮ2であるガスでガス置換包装されている。
上記に挙げた例において、該有機酸塩は、好ましくは酢酸塩であり、より好ましくは酢酸ナトリウムである。また上記に挙げた例において、該加熱調理された食品のｐＨは、好ましくはｐＨ５．５〜７．５、より好ましくはｐＨ６．０〜７．２である。
As a preferable example, in the cooked food inclusion body of the present invention, 0.1 to 0.35 mass% organic acid salt, 0.5 to 1.5 mass% glycine, 0.0005 to 0.025 mass% The cooked food containing the vitamin B1 is gas-replaced and packaged with a gas having an O 2 concentration of 1% by volume or less, a CO 2 concentration of more than 5% by volume to 70% by volume, and the remainder being N 2 .
As another preferable example, in the cooked food inclusion body of the present invention, 0.1 to 0.35% by mass of organic acid salt, 0.5 to 1.5% by mass of glycine, 0.0005 to 0.025 The cooked food containing mass% vitamin B1 is gas-replaced and packaged with a gas having an O 2 concentration of 1% by volume or less, a CO 2 concentration of more than 5% by volume to 50% by volume, and the balance being N 2 .
As a more preferable example, in the cooked food inclusion body of the present invention, 0.1 to 0.35 mass% organic acid salt, 0.5 to 1.5 mass% glycine, 0.0005 to 0.025 mass The cooked food containing 1% vitamin B1 is gas-substituted and packaged with a gas having an O 2 concentration of 1% by volume or less, a CO 2 concentration of more than 5% by volume to 30% by volume, and the balance being N 2 .
As a more preferable example, in the cooked food inclusion body of the present invention, 0.1 to 0.25% by mass of organic acid salt, 0.5 to 1.0% by mass of glycine, 0.0005 to 0.01% by mass. The cooked food containing 1% vitamin B1 is gas-substituted and packaged with a gas having an O 2 concentration of 1% by volume or less, a CO 2 concentration of more than 5% by volume to 30% by volume, and the balance being N 2 .
As another more preferable example, in the cooked food inclusion body of the present invention, 0.1 to 0.25% by mass of organic acid salt, 0.5 to 1.0% by mass of glycine, and 0.0008 to 0.001. The cooked food containing 01% by mass of vitamin B1 is gas-replaced with a gas having an O 2 concentration of 1% by volume or less, a CO 2 concentration of more than 5% by volume to 30% by volume, and the remainder being N 2 .
As another more preferable example, in the cooked food inclusion body of the present invention, 0.1 to 0.25% by mass of organic acid salt, 0.5 to 1.0% by mass of glycine, 0.0005 to 0.00. A cooked food containing 001 mass% vitamin B1 is gas-replaced and packaged with a gas having an O 2 concentration of 1% by volume or less, a CO 2 concentration of more than 5% by volume to 30% by volume, and the balance being N 2 .
In the examples given above, the organic acid salt is preferably acetate, more preferably sodium acetate. Moreover, in the example given above, the pH of the cooked food is preferably pH 5.5 to 7.5, more preferably pH 6.0 to 7.2.
上記の手順により、本発明の調理済食品封入体を製造することができる。当該封入体中の生地は、チルド状態で長期保存が可能である。
本明細書において、「チルド状態」とは、保存環境の平均温度が０℃〜１０℃の範囲内にある条件をいい、「チルド保存」とは、上記チルド状態での保存をいう。なお、チルド状態には、冷蔵装置の稼働状況や、本発明の封入体の移送時、搬入・搬出時などの作業中における、一時的な上記温度からの逸脱（一般的には、品温として±２℃程度）も含まれるものとする。したがって、本明細書において「チルド保存」とはまた、品温が−２℃〜＋１２℃に維持される温度条件下での保存であり得る。本発明の封入体は、上記チルド状態の中でも高温域である８℃〜１０℃といった温度帯においても長期保存が可能であり、より低温域で取り扱うための手間やコストを軽減することができるので、きわめて有用性が高い。
本明細書において、「長期保存」とは、７日間以上、好ましくは１０日間以上、より好ましくは１４日間以上、さらに好ましくは２１日間以上の期間の保存をいう。
The cooked food inclusion body of the present invention can be manufactured by the above procedure. The dough in the inclusion body can be stored for a long time in a chilled state.
In the present specification, the “chilled state” refers to a condition where the average temperature of the storage environment is in the range of 0 ° C. to 10 ° C., and the “chilled storage” refers to storage in the chilled state. It should be noted that the chilled state includes a temporary deviation from the above temperature during operation of the refrigeration system and during operations such as transferring, loading and unloading the enclosure of the present invention (generally, as the product temperature). ± 2 ° C) is also included. Therefore, “chilled storage” in this specification can also be storage under temperature conditions in which the product temperature is maintained at −2 ° C. to + 12 ° C. The inclusion body of the present invention can be stored for a long period of time in the temperature range of 8 ° C. to 10 ° C., which is a high temperature region even in the chilled state, and can reduce labor and cost for handling in a lower temperature range. Very useful.
In this specification, “long-term storage” refers to storage for a period of 7 days or longer, preferably 10 days or longer, more preferably 14 days or longer, and even more preferably 21 days or longer.
本発明の調理済食品封入体に封入された食品においては、微生物の増殖が抑えられており、チルド状態で７日間、好ましくは１０日間、より好ましくは１４日間、さらに好ましくは２１日間保存した後でも、該食品１ｇあたりの微生物数は、１×１０5未満に保たれている。
本発明の封入体において増殖が抑制される微生物の例としては、バチルス（Bacillus）属、クロストリジウム（Clostridium）属等の芽胞菌、ミクロバクテリウム（Microbacterium）属等の耐熱性菌等が挙げられる。
本発明の封入体に封入された食品における微生物数を測定する場合、例えば、平板塗沫法等の通常の方法に従って行えばよい。
In the food enclosed in the cooked food inclusion body of the present invention, the growth of microorganisms is suppressed, and after being stored in a chilled state for 7 days, preferably 10 days, more preferably 14 days, and even more preferably 21 days. However, the number of microorganisms per gram of food is kept below 1 × 10 5 .
Examples of microorganisms whose growth is suppressed in the inclusion bodies of the present invention include spore bacteria such as Bacillus genus and Clostridium genus, and heat-resistant bacteria such as Microbacterium genus.
When the number of microorganisms in the food enclosed in the inclusion body of the present invention is measured, for example, it may be performed according to a normal method such as a flat plate coating method.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
試験例１ 微生物増殖試験
（１）試験培地の調製
試験培地は、Bacillus属用には標準寒天培地（栄研化学）を、Clostridium属用にはＡＢＣＭ寒天培地（栄研化学）をそれぞれ使用した。酢酸ナトリウム、グリシン、ビタミンＢ１をそれぞれ異なる濃度で添加した各培地を、標準寒天培地は１２１℃で１５分間、ＡＢＣＭ寒天培地は１１５℃で１５分間予め加熱し滅菌した。試験培地のｐＨは、いずれもｐＨ７．０に調整した。これらの試験培地に、Bacillus属菌またはClostridium属菌を、菌数が１．０×１０2〜９．９×１０3ｃｆｕ／ｇの範囲内に収まるように植菌した。
（２）ガス置換包装
Ｎ2とＣＯ2をＭＡＰ Ｍｉｘ９００１ＭＥ（ＰＢＩ Ｄａｎｓｅｎｓｏｒ社）およびバッファータンクによって混合し、ＣＯ2：Ｎ2が３０：７０の混合ガスを調整した。当該混合ガスを用いて、卓上型真空包装器Ｖ−３８０Ｇ（東静電気株式会社）により、上記試験培地をガス置換包装し、密封して封入体を製造した。製造した封入体は、ＣｈｅｃｋＭａｔｅ（ＰＢＩ Ｄａｎｓｅｎｓｏｒ社）を用いたサンプリング検査により、ガス置換包装後の封入体内の雰囲気がＣＯ2濃度は目標値±２．５容量％以内、Ｏ2濃度は０〜１容量％の範囲であることを確認した。製造された封入体を１０℃でチルド保存した。
Test Example 1 Microbial Growth Test (1) Preparation of Test Medium Standard agar medium (Eiken Chemical) was used for the genus Bacillus, and ABCM agar medium (Eiken Chemical) was used for the Clostridium genus. Each medium supplemented with sodium acetate, glycine, and vitamin B1 at different concentrations was preliminarily heated and sterilized at 121 ° C. for 15 minutes and ABCM agar medium at 115 ° C. for 15 minutes. The pH of each test medium was adjusted to pH 7.0. Bacillus or Clostridium was inoculated into these test media so that the number of bacteria was within the range of 1.0 × 10 2 to 9.9 × 10 3 cfu / g.
(2) Gas replacement packaging N 2 and CO 2 were mixed by MAP Mix9001ME (PBI Dancer) and a buffer tank to prepare a mixed gas of CO 2 : N 2 of 30:70. Using the mixed gas, the test medium was replaced with a gas by a desktop vacuum packaging device V-380G (Tosei Kasei Co., Ltd.) and sealed to produce an enclosure. The produced inclusion body is subjected to a sampling inspection using CheckMate (PBI Dancer Company), and the atmosphere inside the inclusion body after gas replacement packaging has a CO 2 concentration within the target value ± 2.5% by volume, and the O 2 concentration is 0 to 1 It was confirmed that it was in the range of volume%. The produced inclusion body was chilled at 10 ° C.
（３）菌数の測定
封入体中の培地中の微生物数を、包装直後、および１４日間保存後にそれぞれ測定した。微生物数は表面塗抹平板法により計測した。具体的には次の通りで行った。
試料液は希釈液にて１０倍に希釈し、よく混合することで調製した。その後、各種寒天培地をあらかじめ平板として固めた培地表面に、試料液０．１ｍＬあるいは１００倍、１００００倍に希釈した試料液０．１ｍＬを滴下し、コンラージ棒で均等に塗抹し、培養した。培地および培養条件としては、Bacillus属の菌数測定には、標準寒天培地（栄研化学）を用いた２５℃、４８時間または３５℃、４８時間の好気培養、Clostridium属菌数測定には、ＡＢＣＭ寒天培地（栄研化学）を用いた３５℃、４８時間の嫌気培養を採用した。
微生物数は、培地で生育したコロニー数に希釈倍数を乗じて培地１ｇあたりの微生物数（ｃｆｕ／ｇ）として計測した。例えば、試料液を希釈せずに０．１ｍＬの試料液を接種した培地において、培養後に３個のコロニーが観察された場合、３．０×１０2ｃｆｕ／ｇとした。各菌についての培地のなかで最大の微生物数となった培地の値を、微生物数測定結果とした。
(3) Measurement of the number of bacteria The number of microorganisms in the medium in the inclusion body was measured immediately after packaging and after storage for 14 days. The number of microorganisms was measured by the surface smear plate method. Specifically, it was performed as follows.
The sample solution was prepared by diluting 10 times with a diluent and mixing well. Thereafter, 0.1 mL of the sample solution or 0.1 mL of the sample solution diluted 100-fold or 10000-fold was dropped onto the surface of the medium on which various agar media had been hardened in advance, and the cells were smeared evenly with a congeal bar and cultured. As for the culture medium and culture conditions, the number of Bacillus bacteria was measured by aerobic culture at 25 ° C., 48 hours or 35 ° C., 48 hours using a standard agar medium (Eiken Chemical), and the number of Clostridium bacteria was measured. Anaerobic culture at 35 ° C. for 48 hours using ABCM agar medium (Eiken Chemical) was employed.
The number of microorganisms was counted as the number of microorganisms per gram of medium (cfu / g) by multiplying the number of colonies grown in the medium by the dilution factor. For example, when 3 colonies were observed after culture in a medium inoculated with 0.1 mL of the sample solution without diluting the sample solution, the concentration was set to 3.0 × 10 2 cfu / g. The value of the medium that gave the maximum number of microorganisms among the medium for each bacterium was taken as the result of the microorganism count measurement.
試験例２ 品質評価試験
各材料に、酢酸ナトリウム、グリシン、ビタミンＢ１をそれぞれ異なる濃度で添加、よく混合し、８５℃で２．５分加熱調理してハンバーグを製造した。このハンバーグを、上記試験例１（２）と同様の手順でＣＯ2：Ｎ2が３０：７０の混合ガスを用いてガス置換包装して密封し、１０℃で１４日間チルド保存した。対照（無添加）として酢酸ナトリウム、グリシン、ビタミンＢ１をいずれも含有しないハンバーグを製造し、同様にガス置換包装して密封し、チルド保存した。保存後のハンバーグの品質を下記評価基準にて評価した。
評価基準
５： 無添加と同等の非常に良好な風味
４： 無添加よりやや劣るが良好な風味
３： 無添加と比べて風味が劣る
２： 無添加と比べて風味が著しく劣る
１： 風味が悪く、商品として提供できない
Test Example 2 Quality Evaluation Test Sodium acetate, glycine, and vitamin B1 were added to each material at different concentrations, mixed well, and cooked at 85 ° C. for 2.5 minutes to produce hamburgers. The hamburger was sealed by gas replacement packaging using a mixed gas of CO 2 : N 2 of 30:70 in the same procedure as in Test Example 1 (2), and stored at 10 ° C. for 14 days. As a control (no addition), a hamburger containing neither sodium acetate, glycine nor vitamin B1 was produced, sealed in a gas replacement package, and stored in a chilled manner. The quality of the hamburger after storage was evaluated according to the following evaluation criteria.
Evaluation criteria 5: Very good flavor equivalent to no additive 4: Slightly inferior to additive-free but good flavor 3: Inferior flavor compared to additive-free 2: Flavor remarkably inferior to additive-free 1: Flavor It is bad and cannot be offered as a product
結果
酢酸ナトリウム（０．２５質量％）、グリシン（１．０質量％）およびビタミンＢ１（０．０１質量％）の３成分を添加した培地では、１４日間保存した後でも、Bacillus属およびClostridium属の増殖はいずれも観察されなかった。これに対し、同じ量の酢酸ナトリウムのみを添加した培地では１４日間保存後には菌の増殖が観察された。酢酸ナトリウムに加えてグリシンまたはビタミンＢ１のいずれかのみを添加した培地では、Bacillus属およびClostridium属の一方または両方が増殖した。また、酢酸ナトリウム、グリシンおよびビタミンＢ１の添加濃度をさらに下げた場合でも、当該３成分を添加することにより菌の増殖を抑制することができた（表１）。
酢酸ナトリウムの添加量が０．３５質量％を超えた場合、またはグリシンの添加量が１．５質量％を超えた場合、またはビタミンＢ１の添加量が０．０２５質量％を超えた場合、食品の風味が低下することが明らかになった（表２）。
したがって、酢酸ナトリウム、グリシンおよびビタミンＢ１を組み合わせて添加することにより、単独添加（例えば酢酸ナトリウムのみ）と比べて、ガス置換包装食品の保存性を向上させることができる。また当該上記成分を組み合わせて添加することによって、各成分の添加量を大幅に減らすことができるので、食品の風味を良好に保つことができる。
Results In a medium supplemented with three components of sodium acetate (0.25% by mass), glycine (1.0% by mass) and vitamin B1 (0.01% by mass), the genus Bacillus and Clostridium even after storage for 14 days None of the growth was observed. On the other hand, in the medium to which only the same amount of sodium acetate was added, bacterial growth was observed after 14 days of storage. One or both of the genera Bacillus and Clostridium grew on media supplemented with either glycine or vitamin B1 in addition to sodium acetate. Moreover, even when the addition concentrations of sodium acetate, glycine and vitamin B1 were further lowered, the growth of the bacteria could be suppressed by adding these three components (Table 1).
When the amount of sodium acetate exceeds 0.35% by mass, the amount of glycine added exceeds 1.5% by mass, or the amount of vitamin B1 added exceeds 0.025% by mass, food It became clear that the flavor of (2) decreased.
Therefore, by adding sodium acetate, glycine and vitamin B1 in combination, the preservability of the gas replacement packaged food can be improved as compared to the single addition (for example, only sodium acetate). Moreover, by adding the said component in combination, since the addition amount of each component can be reduced significantly, the flavor of foodstuffs can be kept favorable.
試験例３
標準寒天培地（栄研化学）に、表３記載の量で酢酸ナトリウム、グリシンおよびビタミンＢ１を添加した。培地のｐＨはｐＨ７．０に調整した。この培地を１２１℃で１５分間加熱滅菌した後、Bacillus属菌を植菌し、次いで、上記試験例１（２）と同様の手順でＣＯ2／Ｎ2混合ガスを用いてガス置換包装して密封し、封入体を製造した。得られた封入体を１０℃でチルド保存した。ガス置換包装に用いた混合ガスのＣＯ2濃度は表３の通りであった。
上記試験例１（３）と同様の手順で、封入体中の培地中の微生物数を、包装直後および保存１４日後にそれぞれ測定した。結果を表３に示す。ＣＯ2濃度が５容量％を超えた場合、Bacillus属菌の増殖は観察されなかった。
Test example 3
Sodium acetate, glycine and vitamin B1 were added to standard agar medium (Eiken Chemical) in the amounts shown in Table 3. The pH of the medium was adjusted to pH 7.0. This medium is sterilized by heating at 121 ° C. for 15 minutes, and then Bacillus is inoculated, followed by gas replacement packaging using a CO 2 / N 2 mixed gas in the same manner as in Test Example 1 (2) above. Sealed to produce an inclusion body. The obtained inclusion body was stored in a chilled form at 10 ° C. Table 3 shows the CO 2 concentration of the mixed gas used for gas replacement packaging.
In the same procedure as in Test Example 1 (3), the number of microorganisms in the medium in the inclusion body was measured immediately after packaging and 14 days after storage. The results are shown in Table 3. When the CO 2 concentration exceeded 5% by volume, no growth of Bacillus was observed.
試験例４
添加物（０．２５質量％酢酸ナトリウム、１．０質量％グリシン、および０．０１質量％ビタミンＢ１）を添加し、表４の通り加熱して製造された惣菜を容器に充填し、菌液（Bacillus属）を全体に滴下し、上記試験例１（２）と同様の手順でＣＯ2：Ｎ2が３０：７０の混合ガスを用いてガス置換包装して密封し、封入体を製造した。得られた封入体を１０℃でチルド保存した。
Test example 4
Additives (0.25% by mass sodium acetate, 1.0% by mass glycine, and 0.01% by mass vitamin B1) were added to the container with sugar beet prepared by heating as shown in Table 4, and the bacterial solution (Bacillus genus) was added dropwise to the whole, and gas replacement packaging was performed using a mixed gas of CO 2 : N 2 of 30:70 in the same procedure as in Test Example 1 (2) above, and sealed to produce an enclosure. . The obtained inclusion body was stored in a chilled form at 10 ° C.
上記試験例１（３）と同様の手順で、封入体中の惣菜中の微生物数を、包装直後、ならびに保存７日後、１０日後、１４日後および２１日後にそれぞれ測定した。
結果を表５に示す。酢酸ナトリウム、グリシンおよびビタミンＢ１の添加により、惣菜の保存性が向上した。
In the same procedure as in Test Example 1 (3), the number of microorganisms in the sugar beet in the inclusion bodies was measured immediately after packaging, and after 7 days, 10 days, 14 days, and 21 days, respectively.
The results are shown in Table 5. Addition of sodium acetate, glycine and vitamin B1 improved the preservability of sugar beet.
Claims (8)
該食品を、Ｏ2濃度１容量％以下且つＣＯ2濃度５容量％超のガスを用いたガス置換包装により容器に封入して、調理済食品封入体を得る工程と；
得られた調理済食品封入体をチルド状態で保存する工程と
を含む、調理済食品の保存方法。 Preparing one or more foods comprising an organic acid salt, glycine and vitamin B1 and cooked;
Enclosing the food in a container by gas replacement packaging using a gas having an O 2 concentration of 1% by volume or less and a CO 2 concentration of more than 5% by volume to obtain a cooked food enclosure;
A method for preserving cooked food, comprising: storing the obtained cooked food inclusion body in a chilled state.
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