JP2014155473A - Packed food product and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packed food product which does not cause deterioration of quality of the food product, e.g. discoloration, in heat-treating the packed food product in such a state that the food product, with a fat dispersed in water, is sealed in a container in the presence of a head space.SOLUTION: A packed food product which consists of a fat, a first emulsifier consisting of a hydrophilic emulsifier, a second emulsifier having an HLB value lower than that of the first emulsifier and, if necessary, other food materials, dispersed in water, is sealed in a container in the presence of a head space and heat-treated. A method of producing a packed food product comprises sealing a food product consisting of a fat, a first emulsifier consisting of a hydrophilic emulsifier, a second emulsifier having an HLB value lower than that of the first emulsifier and, if necessary, other food materials, dispersed in water, in the presence of a head space and heat-treating the sealed food product.

Description

  The present invention relates to a packaged food and a method for producing the same.

In Japanese Patent No. 3792599 (Patent Document 1), oil is attached to the inner surface of the bottom wall of a dish-shaped container, and then fluidized heat treatment and / or cooling including a paste containing a protein-containing material and a gelling agent. The container is filled with a food material that is gelled by processing, and the lid is heat-sealed to the upper edge of the peripheral wall of the container so that there is a head space, the container is sealed, and the container is turned upside down ( A method for producing a food in a container is described in which the heat treatment is performed in a state where the lid is at the bottom.
When filling a dish-shaped container with viscous fluid food material and sealing the container by heat-sealing the lid to the upper edge of the peripheral wall of the container, if the food material bites into the sealing surface, serious sealing failure will occur. Therefore, it is necessary to seal in a state where there is a head space, that is, in a state where the surface of the filled food material is located below the upper edge of the peripheral wall of the container. Furthermore, when the lid is opened, the top and bottom of the container is reversed and heat treatment is performed in this state for the purpose of preventing browning and unevenness on the upper surface of the food.
In the invention described in Patent Document 1, when the food in the container is heat-treated in a reverse state, the dish is used for the purpose of solving the problem that the concentrated dry product of the raw material adheres to the inner surface of the bottom wall of the container. After the oil is adhered to the inner surface of the bottom wall of the container, a specific gel food material is filled in the container and hermetically sealed, and the heat treatment is performed with the top and bottom reversed.

  On the other hand, Japanese Patent Application Laid-Open No. 57-174078 (Patent Document 2) discloses a sucrose fatty acid ester in a retort food containing a specific raw material as a technique for preventing flavor deterioration and browning of the retort food. A method for preventing flavor deterioration of retort food, characterized by adding from 05 to 3% by weight, is disclosed.

  In the invention described in the above-mentioned Patent Document 1, although food products include gel-like foods using protein-containing pastes or liquids (paragraph 0009), foods in a form in which oils and fats are dispersed in water, For example, in the case of a gel-like food made of a paste or liquid material in which fats and oils are dispersed in water, the food color changes in the portion where the headspace exists (the surface portion of the food that contacts the headspace) during the heat treatment. There was a problem that caused quality degradation.

  Furthermore, for the purpose of improving the gel stability when heat treatment (such as retort heating) of gel food is performed, if the food contains a heat-resistant gelling agent, the inner surface of the bottom wall of the dish-shaped container Even when the oil is attached, when the food in the container is heat-treated in the reverse state, there is a problem that the raw material adheres to the inner surface of the bottom wall of the container due to the strong adhesion of the heat-resistant gelling agent. In particular, when food in a form in which fats and oils are dispersed in water adheres to the wall surface of the container, there has been a problem that quality deterioration such as discoloration of the food stuck by heat treatment is remarkable. Even when the food in the container is heat-treated not in the reverse state but in a normal state, the same problem occurs when the food adheres to the inner surface of the lid by vibration or the like before the heat-treatment step.

  The problem of lowering the quality of food when the food in the container is heat-treated is that the oil described in Patent Document 1 is attached to the inner surface of the bottom wall of the container. According to the described invention, it could not be solved by adding a specific amount of sucrose fatty acid ester to food. That is, the above-mentioned problem is a specific problem that occurs when a food in a form in which fats and oils are dispersed in water is heat-treated in a container containing the headspace. Moreover, the problem that food adheres to the wall surface of the container during the heat treatment and leads to quality deterioration is a particular problem that occurs when the food contains a heat-resistant gelling agent.

Japanese Patent No. 3792599 Japanese Patent Laid-Open No. 57-174078

  The problem to be solved is that when food in a container in which oil and fat is dispersed in water is heat-treated in a container in which the headspace exists, the food is discolored in the portion where the headspace exists. This is a point that leads to quality degradation.

  The present invention provides a food in a form in which oils and fats, a first emulsifier that is a hydrophilic emulsifier, a second emulsifier having a lower HLB value than the first emulsifier, and, if necessary, other food materials are dispersed in water. The main feature is a food in a container that is sealed in a container and heat-treated in the presence of a headspace.

  The present invention provides a food in a form in which oils and fats, a first emulsifier that is a hydrophilic emulsifier, a second emulsifier having a lower HLB value than the first emulsifier, and, if necessary, other food materials are dispersed in water. Another main feature is a method for producing a food in a container, which is characterized in that the container is hermetically sealed and heat-treated in the presence of a headspace.

  The food in a container according to the present invention is such that a food in a form in which fats and oils are dispersed in water is sealed in a container in a state where a headspace is present, and the food is discolored in a portion where the headspace is present when heat-treated. There is an advantage that quality deterioration can be reduced. Moreover, when heat-treating the said foodstuff in a container, there exists an advantage that the quality fall of the foodstuff which adhered to the wall surface of the container can be reduced.

(Food)
The food may be any food as long as it is a form in which oils and fats and, if necessary, other food materials are dispersed in water. Means and apparatus for dispersing fats and oils and other food materials as necessary in water are arbitrary. What is necessary is just to take means, such as mixing or homogenizing fats and oils and other food materials in water, and using various homogenizers, such as various mixing apparatuses and a homogenizer.

  The food contains 50% by mass or more, preferably 60 to 80% by mass of moisture. Further, it is desirable that the food contains 3% by mass or more, preferably 5-10% by mass of fats and oils. The following emulsifiers can be uniformly dispersed in these foods. In addition, in this invention, a foodstuff refers to the foodstuff (dispersion system) of the form which disperse | distributed fats and oils and another foodstuff material in the said water, The ingredients etc. which are suitably added to the said foodstuff are not included. In the present specification, ingredients other than the above foods, other dispersions (that is, dispersions not including the intended emulsifier provided separately from the food (dispersion) of the present invention), etc. May be called. Unless otherwise specified in the present specification, the content of each component refers to the ratio to the total amount of the food (dispersed system) of the present invention excluding other systems.

  The property of the food is arbitrary such as solid, paste, and liquid. Since foods such as solids and pastes are difficult to move in the container, only the surface part in contact with the head space in the container is heated in contact with gas during heat treatment, and this part tends to cause quality degradation. The invention is useful. In particular, solid foods and high-viscosity paste foods are applicable. Solid foods and pasty foods include foods containing liquid or pasty food materials containing gelling agents and the like, and appropriately prepared in gel or high viscosity properties.

  Specific examples of foods include gel foods such as jelly, pudding, and chawanmushi as solid foods, jams and fillings as paste foods, and sauces, stews, and curries as liquid foods. The taste of food is arbitrary.

(emulsifier)
The 1st emulsifier which is a hydrophilic emulsifier, and the 2nd emulsifier whose HLB value is lower than this 1st emulsifier are used.
The first emulsifier is a hydrophilic emulsifier having an HLB value of 8 or more, preferably 13-16. The second emulsifier may be any as long as it has a lower HLB value than the first emulsifier in relation to the first emulsifier, and preferably has a HLB value 3-15 lower than that of the first emulsifier. The second emulsifier is desirably a lipophilic emulsifier having an HLB value of 7 or less, preferably 3 to 7. Any of the first emulsifier and the second emulsifier can be used as long as it is an emulsifier recognized for foods. Specifically, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin Is mentioned.

  In either case of the first emulsifier and the second emulsifier, it is desirable that each food contains 0.05 to 2% by mass, preferably 0.1 to 1% by mass, more preferably 0.1 to 0.5% by mass. . By including both in these ranges, it is possible to effectively reduce the problem of quality deterioration such as the color change of the food in the portion where the head space is present in the container without impairing the flavor of the food.

(Heat-resistant gelling agent)
A gelling agent having heat resistance can be included in the food for the purpose of improving the stability of the gel and the viscosity when the heat treatment (retort heating or the like) is performed on the gel food or the viscous paste food. The heat-resistant gelling agent can be appropriately selected and used according to the required heat resistance, and gellan gum, heat-resistant agar, sodium alginate, pectin, glucomannan and the like can be suitably used. The heat-resistant gelling agent is preferably contained in the food in an amount of 0.01 to 4% by mass, preferably 0.1 to 0.5% by mass. Thereby, a gel-like food having particularly high heat-resistant gel stability is obtained.

(Other food ingredients)
Examples of other food materials that are arbitrarily dispersed in the food product (dispersion system) of the present invention include proteins and / or sugars. For foods containing these, the present invention is useful because it tends to cause quality deterioration such as discoloration in the portion where the head space is present in the container during the heat treatment. Other food materials can be used as appropriate according to the taste of the food, and can include meat and vegetable pastes, extracts and seasonings, flavors, and the like. Any other food material can be used in any amount as long as it does not depart from the spirit of the present invention.

  In addition, other systems, such as cooked rice, meat, and vegetable ingredients, can be included in the food (dispersed system) of the present invention. The food (dispersion system) of the present invention and the other system can be used in a form in which both are layered or the food of the present invention is topped on another system. In these cases, any other system can be used in any amount as long as it does not depart from the spirit of the present invention.

(Manufacture of food in containers)
The food of the present invention is sealed in a container in the presence of a head space and subjected to heat treatment to produce a food in a container.
As said container, a dish-shaped container, a pouch, a tetrapack etc. can be used arbitrarily, and the thing of the form which heat-sealed the cover body to the dish-shaped container disclosed by patent document 1 is mentioned. Note that the matters disclosed in Patent Document 1 are included in this specification. Depending on the heat resistance, availability, etc. required, the container can be made of any material such as synthetic resin such as polypropylene, polyethylene, polyethylene terephthalate (PET), metal such as aluminum, paper, glass, or a composite material of any material. What was made can be used.

The method of filling and sealing the food in the container can be performed by a conventional method, and is not particularly limited. An appropriate amount of food may be filled according to the capacity of the container, and the container may be sealed in a state where there is a head space. What is necessary is just to heat-process the foodstuffs with a sealed container using a retort etc. by a conventional method. Although the conditions of heat processing can be set according to the objective of sterilization etc., it can carry out at 80 to 122 degreeC, for example.
After oil adheres to the inner surface of the bottom wall of the dish-shaped container, the food in the container can be heat-treated in a reverse state, and in this case, the problem of the raw material sticking to the inner surface of the bottom wall of the container can be effectively reduced. .

When the first emulsifier and the second emulsifier are dispersed in the food, each emulsifier may be dispersed after being used as an emulsified raw material that is simultaneously or separately dispersed (including homogenization) in water or oil. desirable. Thereby, each emulsifier can be uniformly dispersed in the food, and the desired effect of reducing the quality deterioration of the food during the heat treatment can be achieved satisfactorily.
When the food of the present invention (dispersion system) and another system are layered, or when the food of the present invention is topped on another system, it can be carried out in a conventional manner, producing a layered gel food A technique or a means for sequentially filling and sealing the container of the food of the present invention and another system may be used. In the case of a liquid or the like, means such as specific gravity separation may be used.

For example, a gel food can be produced by the following procedure.
A food material in which oils and fats, a first emulsifier, a second emulsifier, a gelling agent, and other food materials as necessary are dispersed in water is sealed in a container in the presence of a headspace. The food in the container is cooled and gelled, and then heat-treated and cooled. In the above case, a gel-like food with higher heat resistance can be obtained by including a heat-resistant gelling agent or a protein that gels by heating in the food material.

Example 1
(Food material)
To 25 parts by mass of water, 0.3 part by mass of sucrose fatty acid ester (hydrophilic emulsifier) of HLB16 was added and mixed and dispersed. 0.1 part by mass of sucrose fatty acid ester (lipophilic emulsifier) of HLB5 was added to 4 parts by mass of vegetable oil and fat, and mixed and dispersed. The above dispersions were put into a homogenizer, combined and homogenized to produce an emulsified raw material.
Furthermore, 5 parts by weight of paste of surimi chicken, 2 parts by weight of vegetable paste, 0.3 parts by weight of gellan gum, 5 parts by weight of sugar, 7 parts by weight of extract / condiments and powder in a homogenizer 21.3 parts by mass of body raw materials were added, combined, and homogenized to obtain a paste-like food material having a fat content of about 7% by mass and a moisture content of 77% by mass. The food material described above corresponds to the food product (dispersed system) of the present invention.

(Manufacture of food in containers)
Using a filling apparatus, a paste-like container made of heat-resistant resin having a capacity of about 84 ml was filled with about 70 g of the pasty food material so that its upper surface was positioned about 3 mm below the upper edge of the peripheral wall of the container. The lid was placed on the flange on the upper edge of the peripheral wall of the dish-shaped container and heat sealed.
The heat-sealed dish-like container was stored in a retort and subjected to cooling treatment to gel the raw material, followed by heat treatment (also sterilization treatment) at 122 ° C. (pressure: 0.25 MPa), followed by cooling treatment. The foodstuffs in a container were manufactured by the above operation. The food was a terrine-like gel food.

  2000 pieces of food in a container were produced using a continuous production apparatus. In any product, when the lid was removed, no discoloration was observed on the surface of the food, and the original quality was maintained.

Example 2
Similar to Example 1 except that the processing oil and fat is uniformly sprayed on the inner surface of the bottom wall of the dish-shaped container before filling with the food material, and the heat-sealed dish-shaped container is stored in the retort with the top and bottom reversed. In this way, a food in a container was produced.
In all the products, the properties when the lid was removed were the same as those in Example 1. Furthermore, when the food was taken out of the container, no discoloration was seen on the bottom surface of the food, and even if the raw material adhered to the bottom wall inner surface of the container, no discoloration was seen on the adhered portion, and the original quality was maintained. .

Example 3
HLB13 sucrose fatty acid ester (hydrophilic emulsifier) 0.2% by mass and HLB7 glycerin fatty acid ester (lipophilic emulsifier) 0.1% by mass were added to a cream stew produced by a conventional method and homogenized with a homogenizer. The cream stew contains about 7% by mass of fats and oils.

About 70 g of the above-mentioned cream stew was accommodated in a dish-like container in the same manner as in Example 1 and stored in a retort, heated (also sterilized) at 122 ° C. (pressure: 0.25 MPa), and subsequently cooled.
2000 pieces of food in a container were produced using a continuous production apparatus. Further, in any of the products, when the lid was taken, no discoloration was observed on the surface of the cream stew, and the original quality was maintained.

Example 4
About 35 g of cooked rice was filled in the same dish-like container as in Example 1. From there, about 35 g of a paste-like food material obtained in the same manner as in Example 1 was filled so that its upper surface was positioned about 3 mm below the upper edge of the peripheral wall of the container. After the heat sealing of the lid material, the heat-sterilized food in a container was manufactured by the same operation as in Example 1. The food was a rice topped with a terrine-like gel food. In all the products, the properties when the lid was removed were the same as those in Example 1. In this example, the cooked rice corresponds to another system.

Comparative example

Comparative Example 1
Other than the emulsified raw material that is added to 25 parts by weight of water as an emulsified raw material, and 0.4 parts by weight of sucrose fatty acid ester (hydrophilic emulsifier) of HLB16 is added and mixed into a homogenizer and homogenized. Example 1 except that 0.3 parts by weight of gellan gum dispersed in 30 parts by weight of water was replaced by 0.3 parts by weight of vegetable oil and fat and 0.3 parts by weight of gellan gum dispersed in 30 parts by weight of water. Similarly, a food in a container was produced. As for the food in the container, when the lid was removed, many things showed brown discoloration on the surface of the food.

Comparative Example 2
Similar to Comparative Example 1 except that the processing oil and fat was uniformly sprayed on the inner surface of the bottom wall of the dish-shaped container before filling the food material, and the heat-sealed dish-shaped container was stored in the retort with the top and bottom reversed. In this way, a food in a container was produced.

  As for the food in the container, when the lid was removed, many things showed brown discoloration on the surface of the food. Further, when the food was taken out of the container, the same color change was observed on the bottom surface of the food, and the same color change was also observed on the raw material adhering to the inner surface of the bottom wall of the container.

Comparative Example 3
A packaged food was produced in the same manner as in Example 2 except that 0.3 parts by mass of κ-carrageenan was used instead of 0.3 parts by mass of gellan gum.
As for the food contained in the container, when the lid was removed, there was hardly any color change observed on the surface of the food. Further, when the food was taken out from the container, there was almost no discoloration on the bottom surface of the food, and few materials were found to adhere to the bottom wall inner surface of the container.

  The present invention can be applied to applications in which food in a form in which fats and oils are dispersed in water is heat-treated in a container sealed in a container in the presence of a head space.

Claims (9)

  There is a head space for a food in a form in which oil and fat, a first emulsifier which is a hydrophilic emulsifier, a second emulsifier having a lower HLB value than the first emulsifier, and other food materials as necessary are dispersed in water. A food in a container, which is sealed in a container and heat-treated.   The food in a container according to claim 1, wherein the second emulsifier is a lipophilic emulsifier.   The food in a container according to claim 2, wherein the first emulsifier has an HLB value of 8 or more and the second emulsifier has an HLB value of 7 or less.   The food in a container according to any one of claims 1 to 3, wherein the food contains protein and / or sugar.   The packaged food according to any one of claims 1 to 4, wherein the food is solid or pasty.   The food in a container according to any one of claims 1 to 5, wherein the food contains a gelling agent having heat resistance.   There is a head space for a food in a form in which oil and fat, a first emulsifier which is a hydrophilic emulsifier, a second emulsifier having a lower HLB value than the first emulsifier, and other food materials as necessary are dispersed in water. A method for producing a food in a container, wherein the container is sealed in a state where the container is heated and subjected to a heat treatment.   The manufacturing method of the foodstuffs in a container of Claim 7 which seals the said foodstuff to a dish-shaped container in the state where head space exists, and heat-processes this dish-shaped container in the state which reversed the top and bottom.   The method for producing a packaged food according to claim 7 or 8, wherein the food contains a gelling agent having heat resistance.