JP2014140319A - Method for manufacturing sealed packed food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a sealed packed food product, which prevents degradation of a food product due to oxidation or decomposition of fat contained in the food product, allowing for excellent long-term storage with better quality preservation compared to a conventional method; and a sealed packed food product.SOLUTION: The method for manufacturing a sealed packed food product includes steps of: drying a food product; removing air from the interior of the dried food product; filling the interior of the food product after deaeration with a first inert gas; accommodating the food product having interior filled with the first inert gas in a package together with a second inert gas and then sealing the package.

Description

  The present invention relates to a method for producing a sealed packaged food in which an inert gas or the like is directly filled in the food and a sealed packaged food, and in particular, an inert gas or the like for a food that can prevent food oxidation and suppress quality deterioration. The present invention relates to a method for producing a sealed packaged food in which is directly filled, and a sealed packaged food.

  In order to suppress the deterioration of food and to preserve it for a long period of time, it is necessary to prevent the deterioration and oxidation of fats and oils and other food components that are one of the major causes of food deterioration. Oxidation of food is a phenomenon that occurs as long as oxygen is present in the atmosphere, but it is possible to suppress oxidation by preventing contact with the oxygen.

  As a method for preventing and preserving contact between food and oxygen, for example, there is a method for preserving food by replacing the air in the food package with an inert gas such as nitrogen when the food is hermetically sealed. (See Patent Document 1 below). According to this method, air is exhausted from the package containing the food, and then nitrogen or the like is filled and sealed. As a result, the food is prevented from being oxidized in the package, and the generation of microorganisms is suppressed, and the food can be stored for a long time.

  However, with the conventional gas replacement packaging technology as described above, it is difficult to sufficiently remove even air remaining inside the food. Therefore, although oxidation on the food surface can be suppressed, there is a problem that oxidation of fats and oils progresses with the passage of time inside, the quality of the food is deteriorated and long-term storage is not sufficient.

JP-A-51-80479

  The present invention has been made in view of the above-mentioned conventional problems, and its purpose is to suppress deterioration of food due to oxidation and alteration of fats and oils contained in food, and to maintain better quality than before. Another object of the present invention is to provide a method for producing a sealed packaged food excellent in long-term storage stability and a sealed packaged food.

  As a result of studying to solve the conventional problems, the inventors of the present application have found that the above problem can be solved by adopting the following configuration, and have completed the present invention.

  That is, in order to solve the above problems, a method for producing a sealed packaged food according to the present invention is a method for producing a sealed packaged food, the step of drying the food, and the air inside the dried food A degassing step, a step of filling a first inert gas inside the degassed food, and the food filled with the first inert gas into a package together with a second inert gas And a step of sealing the package after storing.

  Oils and fats contained in food produce degradation products by oxidation with air (oxygen), heat, and moisture. For example, when fats and oils are denatured by hydrolysis, free fatty acids are thereby generated. Moreover, when fats and oils oxidize in contact with oxygen, lipid peroxide is generated. These degradation products such as free fatty acids and lipid peroxides are causative substances that lower the quality of food and reduce long-term storage stability. The present invention provides a method for producing a hermetically sealed food that can suppress the production of such deteriorated products.

  That is, in the present invention, the food is dried in advance as in the above configuration to remove or reduce moisture contained in the food. Thereby, fats and oils in food can be prevented from being oxidized due to oxygen generated from moisture. Furthermore, it is possible to prevent the hydrolysis of fats and oils from proceeding due to the presence of moisture. As a result, deterioration from the inside of the food can be suppressed. Moreover, since the proportion of the space volume inside the food is also increased by removing the water, it is possible to fill more first inert gas after degassing the air inside the food. As a result, a sealed packaged food having an antioxidant function inside the food can be produced. Further, in the above-described configuration, the food filled with the first inert gas is sealed in the package together with the second inert gas, so that oxidation and alteration are prevented even on the surface of the food. be able to. The “deaeration” refers to vacuuming the air inside the food to the outside. The term “sealed” refers to a state in which intrusion of air or the like from the outside is blocked from the outside of the package as well as the outflow of food and the mixing of foreign substances.

  Further, in order to solve the above problems, a method for producing a sealed packaged food according to the present invention is a method for producing a packaged sealed food, the step of freezing the food, and freeze-drying the frozen food. A step of filling the first inert gas into the food after freeze-drying, and a food filled with the first inert gas in a package together with the second inert gas. And a step of sealing the package.

  In the said structure, first, the water | moisture content which exists in a foodstuff is frozen by freezing the foodstuff. Next, the frozen food is placed under vacuum to sublimate the frozen water and exhaust it as water vapor. Thereby, the water | moisture content contained in a foodstuff can be reduced or removed, and the oxidation of the fats and oils resulting from the oxygen which arises from a water | moisture content can be prevented. Furthermore, it is possible to prevent the hydrolysis of fats and oils from proceeding due to the presence of moisture. As a result, deterioration from the inside of the food can be suppressed. Moreover, even in the case of foods whose components and the like are altered by heating, the method allows drying to be performed while preventing the food from being altered. Furthermore, since the proportion of the space volume inside the food is also increased by removing the water, it is possible to fill the inside with more first inert gas after degassing the air and water vapor inside the food. As a result, a sealed packaged food having an antioxidant function inside the food can be produced. Furthermore, in the above-described configuration, the food filled with the first inert gas is further contained in the package together with the second inert gas and sealed, so that the oxidation and alteration of fats and oils also on the surface of the food. Can be prevented.

  In the above structure, it is preferable that at least one of the first inert gas and the second inert gas is a nitrogen gas.

  Moreover, in order to solve the said subject, the sealed packaged food which concerns on this invention is manufactured by the manufacturing method of the above-mentioned sealed packaged food, It is characterized by the above-mentioned.

The present invention has the following effects by the configuration described above.
According to the present invention, since the moisture contained in the food is removed or reduced by drying the food, the internal degradation of the food caused by oxygen generated from the moisture can be prevented. Furthermore, it is possible to prevent the hydrolysis of fats and oils from proceeding due to the presence of moisture. Moreover, since the ratio of the space volume inside a foodstuff also increases by removal of a water | moisture content, more 1st inert gas can be filled. As a result, it is possible to produce a sealed packaged food having an excellent antioxidant function even inside the food.

  In other words, the present invention prevents or reduces the deterioration of food caused by oxidation, has better quality retention than before, has excellent long-term storage stability, can extend the expiration date, and can be used for the inventory period of sales, etc. An advantageous method for producing a sealed packaged food and a sealed packaged food can be provided.

It is a flowchart figure for demonstrating the manufacturing method of the sealed packaged food which concerns on Embodiment 1 of this invention. It is a flowchart figure for demonstrating the manufacturing method of the sealed packaged food which concerns on Embodiment 2 of this invention. It is a graph showing the relationship between the elapsed time and an acid value in AOL-G tablet (a powder mixture of soybean, wheat germ, brown rice, pigeon and green tea). It is a graph showing the relationship between the elapsed time and the peroxide value in AOL-G tablet (a powder mixture of soybean, wheat germ, brown rice, pigeon and green tea). It is a graph showing the relationship between the elapsed time and acid value in a capsule containing AOL bulk powder (a powder mixture of soybean, wheat germ, brown rice, pigeon and green tea). It is a graph showing the relationship between the elapsed time and the peroxide value in a capsule containing AOL bulk powder (a powder mixture of soybean, wheat germ, brown rice, pigeon and green tea). It is a graph showing the relationship between the elapsed time and acid value in a capsule with wheat germ. It is a graph showing the relationship between the elapsed time and the peroxide value in a capsule containing wheat germ. It is a graph showing the relationship between the elapsed time and acid value in peanut. It is a graph showing the relationship between the elapsed time and the peroxide value in peanut.

(Embodiment 1)
A method for producing a sealed packaged food according to Embodiment 1 of the present invention will be described below with reference to FIG. FIG. 1 is a flowchart for explaining a method for producing a sealed packaged food according to Embodiment 1.

  The sealed packaged food manufacturing method according to the first embodiment includes a step of drying the food (S1), a step of degassing the air inside the food (S2), and a step of filling the food with the first inert gas. (S3) and at least a step (S4) of containing and sealing the food in a package together with the second inert gas.

  The object and kind of the food are not particularly limited. For example, seeds such as cereals, soybeans, and peanuts, and foods such as dried fruits can be mentioned. The food also includes health foods, health supplements, functional nutritional foods, foods for specified health use, functional foods and the like. The health food means a food having a function useful for maintaining and promoting health. Health supplements mean foods that supplement nutrients that cannot be adequately taken with a daily diet alone. The nutritional functional food means food that is used for supplementing nutrients (vitamins and minerals) and displays the function of the nutrients. The food for specified health means a food that indicates to a person who takes in for a specific health purpose in a diet that the specific health purpose can be expected by the intake. Functional food means food with functions such as biological defense, physical rhythm control, disease prevention and recovery.

  Moreover, normally used dosage forms, such as a capsule, a tablet, a granule, a powder agent, can be employ | adopted for the said foodstuff. However, liquid or pasty foods such as aqueous solutions, suspensions, and emulsions are preferably filled with the first inert gas after drying.

  The step (S1) of drying the food is performed for the purpose of reducing or removing moisture contained in the food. If the food contains moisture, oxygen gas is released from the moisture and the fats and oils may be oxidized due to the oxygen. Moreover, hydrolysis of fats and oils progresses, a free fatty acid produces | generates, and alteration of fats and oils may arise. However, by removing the moisture in the food in advance by a drying treatment as in this step, it is possible to prevent the fats from being oxidized or altered. Moreover, the amount of the first inert gas that is desired to be filled in the food can be increased by removing the moisture in the food (the process relating to the filling of the first inert gas will be described later).

  The drying method performed in this step S1 is not particularly limited. For example, natural drying, hot air drying, blow drying, dehumidified air drying, spray drying, indirect heating drying, far infrared heating drying, microwave heating drying, solar heat drying Adsorption drying, expansion drying, heating steam drying and the like. Among these drying methods, for example, hot air drying is performed by directly or indirectly blowing the heated air as hot air under normal pressure. Moreover, the foodstuff which blows a hot air may be a stationary state, or you may carry out in the state which stirred or circulated foodstuff. Further, belt drying or conveyor drying in which hot air is blown on a moving belt or conveyor may be used. Furthermore, the rotating drum drying which dries with a hot air, stirring and moving the inside of the rotating drum may be used.

  The drying method and drying conditions (drying temperature, drying time, etc.) in this step S1 are appropriately set according to the type of food. In addition, when the target food causes alteration of its components or the like by heating, it is preferably produced by a method for producing hermetically packaged food applying freeze-drying (details will be described later).

  It is preferable that the moisture content of the water contained in the food immediately after drying is reduced to 4% or less by the drying treatment of the food, more preferably 3% or less. Moreover, from the viewpoint of suppressing damage such as alteration due to heat treatment on food, the lower limit of the moisture content is preferably 2% or more. The moisture content is a value measured with a heat-drying moisture meter manufactured by A & D Co., Ltd.

  The step (S2) of degassing the air inside the food is performed for the purpose of sucking the air contained in the food and removing it by vacuum. Even if an attempt is made to introduce the first inert gas in the next step without degassing the air, it is difficult to fill the first inert gas. Accordingly, oxygen remains in the food and it becomes difficult to prevent the oxidation and alteration of fats and oils in the food. The degassing method is not particularly limited, and for example, a conventionally known vacuum machine can be used.

  The step (S3) of filling the food with the first inert gas is performed for the purpose of introducing the first inert gas into the food. Thereby, the oxidation from the inside of the foodstuff resulting from oxygen can be prevented. As a method for introducing the first inert gas, for example, it is possible to introduce the first inert gas into the vacuum machine in which food is placed under vacuum.

  The first inert gas is a gas that is chemically inert and has a low tendency to bind to other elements. Specifically, it does not oxidize food, is tasteless and odorless, and has a low reactivity. Say. For example, noble gases such as nitrogen, helium, neon, and argon, carbon dioxide, ethanol gas, and the like can be given. These first inert gases can be used alone or in combination of two or more. Further, the first inert gas is preferably nitrogen or argon, more preferably nitrogen, from the viewpoint of cost and availability. The purpose of using the first inert gas in the present embodiment is to prevent oxidation and alteration of fats and oils due to the presence of oxygen. Therefore, the oxygen concentration in the first inert gas is preferably 2% or less, more preferably 1% or less, and particularly preferably 0% or less.

  The steps S2 and S3 may be repeated as shown in FIG. Thereby, the air remaining in the vacuum machine and in the food can be further removed, and the residual oxygen concentration can be further reduced. Further, the number of repetitions of step S2 and step S3 is not particularly limited.

  The step of storing and sealing the food in the package together with the second inert gas (S4) is performed for the purpose of preventing the food from being deteriorated due to the presence of oxygen in the package. By simply replacing the air inside the food with the first inert gas, when the food is stored in a package filled with air, the deterioration of the food progresses over time. However, as in the present step S4, the food is contained in a package together with the second inert gas and sealed, thereby preventing oxidation and alteration of fats and oils on the surface of the food and further improving long-term storage stability. Improvement can be achieved. This step S4 is preferably performed promptly after the step of filling the food with the first inert gas is completed. Thereby, it can prevent that the 1st inert gas with which the foodstuff was filled is replaced with external air.

  It does not specifically limit as a sealing method, For example, after putting a foodstuff with a 2nd inert gas inside the package, you may seal. Moreover, the package in which food is stored in advance is placed in a vacuum machine, and the air inside the package is also degassed by degassing the air inside. Then, by introducing a second inert gas, the inside of the package may be replaced with the second inert gas from the air, and the package may be sealed.

  Examples of the second inert gas include rare gases such as nitrogen, carbon dioxide, ethanol gas, and the like, similar to the first inert gas described above. These can be used alone or in combination of two or more. Further, as the second inert gas, nitrogen and argon are preferable from the viewpoint of cost and availability, and nitrogen is more preferable. Further, the purpose of using the second inert gas is to prevent the deterioration of food due to the presence of oxygen, as in the case of the first inert gas. Therefore, the oxygen concentration in the second inert gas is also as described above. The second inert gas used in this step S4 may be the same as or different from the first inert gas filled in the food.

  The package is not particularly limited, and is preferably a package that can prevent the stored food and second inert gas from leaking to the outside and can prevent outside air from entering the package. That is, it is not particularly limited as long as the food in the package can maintain a state where the food in the package is isolated from the air outside the package. Examples of such airtight packages include container packaging, film packaging, cup packaging, deep drawing packaging, overlap packaging (shrink packaging, stretch packaging), tray packaging, skin pack packaging, bag packaging, and the like. It is done.

  Thus, the sealed packaged food according to the first embodiment is obtained. The sealed packaged food obtained by the production method can suppress deterioration due to the presence of oxygen in the food, has better food quality retention than before, and is excellent in long-term storage.

  In the present embodiment, instead of the step of degassing the air inside the food, the step of freezing the food (S5) and the step of freeze-drying (S6) may be performed. (See FIG. 1). In this manufacturing process, the deaeration step S2 is practically performed in the freeze vacuum drying step S6, and the moisture in the food can be further reduced or removed while shortening the steps. Further, even when the food component is altered by heating, the production process is effective in that the food can be dried without such alteration.

(Embodiment 2)
A method for producing a sealed packaged food according to Embodiment 2 of the present invention will be described below with reference to FIG. FIG. 2 is a flowchart for explaining a method for producing a sealed packaged food according to the second embodiment.

  The manufacturing method of the sealed packaged food according to the second embodiment includes a step of freezing the food (S7), a step of freeze-drying the food (S8), and a step of filling the food with the first inert gas (S3). ), And at least a step (S4) of storing the food in a package together with a second inert gas (S4).

  The step of freezing the food (S7) is performed for the purpose of freezing the water contained in the food. The freezing treatment may be either slow freezing or quick freezing depending on the type of food. When slow freezing is adopted, the ice obtained by the solidification of the water inside the food can be made relatively large. Therefore, after removing the ice by vacuum drying in the next step, a large porous (void) can be formed inside the food. As a result, the degree of vacuum inside the food can be increased and the filling of the first inert gas can be facilitated. Furthermore, the filling amount of the first inert gas can be increased. On the other hand, when rapid freezing is adopted, the volume expansion of ice obtained by coagulation of water inside the food is suppressed, so that it is possible to prevent the formation of a large porous inside the food. As a result, it is possible to prevent the food tissue from being destroyed.

  Processing conditions such as temperature and freezing time in the freezing process can be appropriately set according to the type of food. However, regarding the temperature, it is preferable to freeze the sample surely by setting it below the temperature at which the sample freezes (eutectic point). In the present embodiment, a preliminary freezing process may be further performed before the freezing process. As a result, the shape retention of the food can be improved.

  The step of freezing and vacuum drying the food (S8) is performed for the purpose of drying the ice frozen in the step S7 under vacuum by sublimation and removing air inside the food. That is, this step S8 is not intended only for drying by removing ice. The drying conditions such as the temperature and the degree of vacuum in this step S8 can be set as appropriate as long as the air inside the food can be sufficiently removed and the food does not melt.

  Note that a secondary drying process may be performed immediately after the step S8 for the purpose of further removing water. Specifically, the food is heated to a temperature that does not affect the food, and the food is finally dried at a constant rate. In the case where alteration occurs in the ingredients of the food by heating, the secondary drying treatment may be omitted. Processing conditions such as the heating temperature and the heating time can be appropriately set according to the type of food. Thereby, the water which has couple | bonded with the molecule | numerator which comprises a foodstuff can also be removed.

  After freeze-drying the food, the step of filling the first inert gas inside the food (S3) and the step of storing the food in a package and sealing it (S4) are sequentially performed. These steps are as described in the first embodiment.

  As described above, the sealed packaged food according to the second embodiment is obtained. The sealed packaged food obtained by the production method has no quality change due to heating and can suppress deterioration due to the presence of oxygen inside. In addition, the quality of food is better than before, and the shelf life is excellent.

(Measurement of moisture content)
The moisture content was measured based on the principle of thermal mass spectrometry. That is, first, the weight W ₀ of the sample before heat drying was measured, and then the weight W ₁ of the sample after heat drying with a halogen lamp was measured. In the heat drying, the heating temperature was set to 105 ° C., and the heating time was set to 0 until the moisture content became 0 in each sample. After the measurement, the moisture content was calculated by the following formula.
Moisture content (mass%) = (W ₀ −W ₁ ) / W ₀ × 100

(Measurement of peroxide value)
1. Sample Pretreatment First, 100 g of a sample was weighed and placed in a stoppered Erlenmeyer flask. 200 ml of ether was then added until the sample was immersed in the stoppered Erlenmeyer flask. Thereafter, the stoppered Erlenmeyer flask was allowed to stand for 2 hours with occasional shaking.

  Subsequently, after the solution in the stoppered Erlenmeyer flask was filtered, 100 ml of ether was added to the stoppered Erlenmeyer flask. Furthermore, the solution in the stoppered Erlenmeyer flask was filtered. The filtrate after filtration was transferred to a separatory funnel, and an amount of water of about 1/2 to 1/3 of the filtrate was added. Further, the solution in the separatory funnel was shaken and the aqueous layer was washed away. Then, after adding the water, the operation of shaking the solution in the separatory funnel and draining the aqueous layer was repeated twice. This removed the aqueous component and fractionated the ether layer.

  The separated ether layer was transferred to a 300 ml Erlenmeyer flask with a stopper and dehydrated with anhydrous sodium sulfate. Subsequently, the dehydrated ether was transferred to another Erlenmeyer flask, and nitrogen gas was passed through the ether in the Erlenmeyer flask. Nitrogen gas was aerated while the Erlenmeyer flask was bathed in water at a water temperature of 40 ° C. This removed the ether, and the oil and fat were sampled and sealed with nitrogen gas and stored at a temperature of 5 ° C.

2. Measurement of Peroxide Value (POV) 2 g was accurately weighed from a sample stored in an atmosphere of nitrogen gas, and placed in an Erlenmeyer flask with a stopper. Next, 40 ml of a mixed solution of chloroform and glacial acetic acid (chloroform: glacial acetic acid = 2: 3) was added to the Erlenmeyer flask.

  Subsequently, 1 ml of a saturated potassium iodide solution was added to the sample in the Erlenmeyer flask while a nitrogen gas was vented. Then, the Erlenmeyer flask was immediately sealed and shaken for 1 minute. Then, it left still for 5 minutes in the environment of temperature 5 degreeC.

  Further, 40 ml of distilled water was added to the Erlenmeyer flask and shaken to prepare a sample. A few drops of 1% starch reagent was added as an indicator to the sample and titrated with 0.01N sodium thiosulfate solution. And the titration amount (usage amount) of the sodium thiosulfate solution when it changed from dark purple blue to yellowish white was measured. Also, a sample not containing the sample was titrated with 0.01N sodium thiosulfate solution after adding a few drops of 1% starch reagent. Thereby, the usage-amount of the sodium thiosulfate solution in the blank test was also measured separately.

The value of the peroxide value was calculated by the following formula (1).
Peroxide value (meq / kg) = ((A−B) × F) / S × 10 (1)
S: Sampling amount (g)
A: Use amount of 0.01N sodium thiosulfate solution (ml)
B: Use amount of 0.01N sodium thiosulfate solution in the blank test (ml)
F: Factor of 0.01N sodium thiosulfate solution

(Measurement of acid value)
1. Sample pretreatment The same pretreatment as in the measurement of the peroxide value was performed.
2. Measurement of Acid Value (AV) 2 g was accurately weighed from a sample stored in an atmosphere of nitrogen gas, and placed in an Erlenmeyer flask with a stopper. Next, 100 ml of a mixed solution of alcohol and ether (alcohol: ether = 1: 2) was added to the Erlenmeyer flask to dissolve the sample.

  Next, a few drops of phenolphthalein solution was added as an indicator to the sample in the Erlenmeyer flask, and a 0.1N alcoholic potassium hydroxide solution was titrated until a pale red color lasting 30 seconds was exhibited. And the titration amount (usage amount) of the alcoholic potassium hydroxide solution at this time was measured. A sample not containing the sample was also titrated with a 0.1N alcoholic potassium hydroxide solution after adding a few drops of a phenolphthalein solution as an indicator. Thereby, the usage-amount of the alcoholic potassium hydroxide solution in a blank test was also measured separately.

The acid value was calculated by the following formula (2).
Acid value = (5.611 × (ab) × f) / s (2)
s: Amount of sample collected (g)
a: Amount used of 0.1N alcoholic potassium hydroxide solution (ml)
b: Amount of 0.1N alcoholic potassium hydroxide solution used in the blank test (ml)
f: Factor of 0.1N alcoholic potassium hydroxide solution

Example 1
In this example, about 500 AOL-G tablets (300 mg / grain) of AOL-G tablets (a powder mixture of soybean, wheat germ, brown rice, pigeon and green tea) were used. First, granulation was performed to improve the fluidity of the raw material powder, and after tableting to a weight of 9 mm and a weight of 300 mg (5 to 7% by mass), hot air drying was performed using a shelf type hot air dryer. Drying conditions were a hot air temperature of 80 ° C. and a hot air blowing time of 3 hours. The hot air drying was performed until the moisture content became about 3% by mass or less.

  Next, the sample was placed in a vacuum machine, and the air inside the vacuum machine was gradually deaerated. At this time, the degree of vacuum was 0.4 kPa. Thereby, the air inside a sample was removed.

  Subsequently, nitrogen gas as a first inert gas was introduced into the vacuum machine, and the inside of the vacuum machine was returned to atmospheric pressure. Thereby, nitrogen gas was filled in the sample. Here, the moisture content, acid value (AV) and peroxide value (POV) of the obtained sample were measured as described above.

  Further, a wrapping bag (trade name: aluminum wrapping bag manufactured by Wrap Co., Ltd.) for sealing and storing the sample was prepared, and the sample was sealed in the wrapping bag together with nitrogen gas as a second inert gas. . Four months after sealing, the sample was taken out from the sachet, and the moisture content, acid value, and peroxide value of the sample were measured again. The results are shown in Table 1, FIG. 3 and FIG.

(Comparative Example 1)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Moreover, when putting a sample in a sachet, it enclosed with air, without filling nitrogen gas. Otherwise, the same procedure as in Example 1 was performed. The results of the measured moisture content, acid value and peroxide value of the sample are shown in Table 1, FIG. 3 and FIG.

(Comparative Example 2)
In this comparative example, the air inside the sample was degassed and filled with nitrogen gas. Moreover, when putting a sample in a sachet, it enclosed with air, without filling nitrogen gas. Otherwise, the same procedure as in Example 1 was performed. The results of the measured moisture content, acid value and peroxide value of the sample are shown in Table 1, FIG. 3 and FIG.

(Comparative Example 3)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Moreover, when putting a sample in a sachet, it enclosed, filling nitrogen gas. Otherwise, the same procedure as in Example 1 was performed. The results of the measured moisture content, acid value and peroxide value of the sample are shown in Table 1, FIG. 3 and FIG.

(Comparative Example 4)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Moreover, the sample was preserve | saved in the state exposed to the air, without enclosing in a package. The results of the measured moisture content, acid value and peroxide value of the sample are shown in Table 1, FIG. 3 and FIG.

(Example 2)
In this example, 500 capsules containing AOL bulk powder (a powder mixture of soybean, wheat germ, brown rice, pigeon and green tea) were used as samples. As the AOL bulk powder, one having a water content of about 3% by mass was used. In addition, No. 1 capsule was used as the capsule, and about 350 mg of AOL bulk powder was filled in the capsule. Further, the moisture content, acid value, and peroxide value of the sample were measured not only immediately after filling with nitrogen gas but also at 2 months and 6 months after sealing. Otherwise, the same procedure as in Example 1 was performed. The results are shown in the following Table 2, FIG. 5 and FIG. 6 for the moisture content, acid value and peroxide value of the measured samples.

(Comparative Example 5)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Moreover, when putting a sample in a bag, it enclosed with air, without filling nitrogen gas. Otherwise, the same procedure as in Example 2 was performed. The results are shown in the following Table 2, FIG. 5 and FIG. 6 for the moisture content, acid value and peroxide value of the measured samples.

(Comparative Example 6)
In this comparative example, when the sample was put in the package, it was sealed with air without filling with nitrogen gas. Otherwise, the same procedure as in Example 2 was performed. The results are shown in the following Table 2, FIG. 5 and FIG. 6 for the moisture content, acid value and peroxide value of the measured samples.

(Comparative Example 7)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Otherwise, the same procedure as in Example 2 was performed. The results are shown in the following Table 2, FIG. 5 and FIG. 6 for the moisture content, acid value and peroxide value of the measured samples.

(Comparative Example 8)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Moreover, the sample was preserve | saved in the state exposed to the air, without enclosing in a package. The results are shown in the following Table 2, FIG. 5 and FIG. 6 for the moisture content, acid value and peroxide value of the measured samples.

(Example 3)
In this example, capsules containing wheat germ powder were used as samples. As a capsule, No. 1 capsule was used, and about 300 mg of wheat germ powder was filled in the capsule. Further, the moisture content, acid value and peroxide value of the sample were measured not only immediately before sealing in the sachet but also in the second and sixth months after sealing. Otherwise, the same procedure as in Example 1 was performed. The results of the measured moisture content, acid value and peroxide value of the sample are shown in Table 3, FIG. 7 and FIG.

(Comparative Example 9)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Moreover, when putting a sample in a package, it sealed with air, without filling nitrogen gas. Otherwise, the same procedure as in Example 3 was performed. The results of the measured moisture content, acid value and peroxide value of the sample are shown in Table 3, FIG. 7 and FIG.

(Comparative Example 10)
In this comparative example, when the sample was put in the package, it was sealed with air without filling with nitrogen gas. Otherwise, the same procedure as in Example 3 was performed. The results of the measured moisture content, acid value and peroxide value of the sample are shown in Table 3, FIG. 7 and FIG.

(Comparative Example 11)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Otherwise, the same procedure as in Example 3 was performed. The results of the measured moisture content, acid value and peroxide value of the sample are shown in Table 3, FIG. 7 and FIG.

(Comparative Example 12)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Moreover, the sample was preserve | saved in the state exposed to the air, without enclosing in a package. The results of the measured moisture content, acid value and peroxide value of the sample are shown in Table 3, FIG. 7 and FIG.

(Example 4)
In this example, commercially available peanut grains that had been previously dried were used as samples. Further, the moisture content, acid value and peroxide value of the sample were measured not only immediately before sealing in the sachet but also in the second and sixth months after sealing. Otherwise, the same procedure as in Example 1 was performed. The results are shown in the following Table 4, FIG. 9 and FIG.

(Comparative Example 13)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Moreover, when putting a sample in a package, it sealed with air, without filling nitrogen gas. Otherwise, the same procedure as in Example 4 was performed. The results are shown in the following Table 4, FIG. 9 and FIG.

(Comparative Example 14)
In this comparative example, when the sample was put in the package, it was sealed with air without filling with nitrogen gas. Otherwise, the same procedure as in Example 4 was performed. The results are shown in the following Table 4, FIG. 9 and FIG.

(Comparative Example 15)
In this comparative example, the air inside the sample was not deaerated and filled with nitrogen gas. Otherwise, the same procedure as in Example 4 was performed. The results are shown in the following Table 4, FIG. 9 and FIG.

(result)
In each of Examples 1 to 4, compared with Comparative Examples 1 to 16, the acid value and the peroxide value are sufficiently suppressed even after a predetermined time has elapsed, and both maintain the quality of the sample. It was confirmed that it was excellent in long-term storage.

  For example, in Example 1, it was confirmed that the acid value and the peroxide value were suppressed as compared with Comparative Examples 1 to 4 even after 4 months (Table 1, FIG. 3). And FIG. 4). In particular, the value of the acid value was suppressed, and it was confirmed that this was effective in suppressing free fatty acids generated by hydrolysis of fats and oils.

  Moreover, in Example 2, it was confirmed that the value of an acid value and a peroxide value was suppressed compared with Comparative Examples 5-8 in both after 2 months and after 6 months. (See Table 2, FIG. 5 and FIG. 6). In particular, the value of the peroxide value was suppressed, and it was confirmed that this was effective in suppressing lipid peroxide produced by the oxidation of fats and oils.

  About Example 3, it was confirmed that the value of an acid value and a peroxide value is fully suppressed compared with Comparative Examples 9-12 in any of 2 months and 6 months later (Table). 3, see FIGS. 7 and 8). That is, in Example 3, the production amount of free fatty acids produced by hydrolysis of fats and oils and lipid peroxides produced by oxidation of fats and oils was suppressed.

In Example 4, it was confirmed that the values of the acid value and the peroxide value were sufficiently suppressed as compared with Comparative Examples 13 to 16 both after 2 months and after 6 months (Table 4). FIG. 9 and FIG. 10). In particular, the peroxide value was sufficiently suppressed as compared with each comparative example, and it was confirmed that the production of lipid peroxide caused by the oxidation of fats and oils was sufficiently suppressed.

Claims (4)

A method for producing sealed packaged food, comprising:
A process of drying the food;
Degassing the air inside the dried food;
Filling the first inert gas inside the food after deaeration;
A method for producing a sealed packaged food, the method comprising: sealing the package after the food filled with the first inert gas is contained in the package together with the second inert gas. A method for producing sealed packaged food, comprising:
A step of freezing the food;
Freeze-drying the frozen processed food; and
Filling the first inert gas inside the food after freeze-drying;
A method for producing a hermetically packaged food product, the method comprising: enclosing the first inert gas filled in the package together with the second inert gas and then sealing the package.   The method for producing a sealed packaged food according to claim 1 or 2, wherein at least one of the first inert gas and the second inert gas is nitrogen gas. The sealed packaged food manufactured by the manufacturing method of the sealed packaged food of any one of Claims 1-3.

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