JP2015039331A - Packaged dry block seasoning - Google Patents
Packaged dry block seasoning Download PDFInfo
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- JP2015039331A JP2015039331A JP2013171955A JP2013171955A JP2015039331A JP 2015039331 A JP2015039331 A JP 2015039331A JP 2013171955 A JP2013171955 A JP 2013171955A JP 2013171955 A JP2013171955 A JP 2013171955A JP 2015039331 A JP2015039331 A JP 2015039331A
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- Buffer Packaging (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、包装された乾燥ブロック調味料及びその包装袋のピンホール発生抑制方法に関する。 The present invention relates to a packaged dry block seasoning and a pinhole generation suppression method for the packaging bag.
従来、乾燥食品としては、粉末状やブロック状等のものがあり、その中でもフリーズドライ（凍結乾燥）食品は、水や湯で速やかに戻して食することができるため、多種多様なものが市販されている。これらの代表的な商品としては、たまごスープなどのスープ類（特許文献１、２）、わかめなどの具材入り味噌汁などの味噌汁類（特許文献３）などを挙げることができる。そして、これらの乾燥食品は、通常気体及び水分不透過性の包材に包装されて流通している。 Conventionally, dry foods include powders and blocks, and among them, freeze-dried (freeze-dried) foods can be quickly put back in water or hot water, so a wide variety is available on the market. Has been. Typical examples of these products include soups such as egg soup (Patent Documents 1 and 2), miso soup such as miso soup with ingredients such as wakame (Patent Document 3), and the like. These dried foods are usually distributed in a package that is impermeable to gas and moisture.
このようなフリーズドライ食品は、簡便性だけでなく、凍結乾燥法の採用による具材や調味原料の風味を維持することが可能なため、鍋つゆ等の従来液体で供給されていたつゆ類にも応用可能な技術である。 Such freeze-dried foods are not only easy to use, but also maintain the flavor of ingredients and seasoning ingredients by adopting the freeze-drying method. Is also applicable technology.
本発明者らは、つゆ類の凍結乾燥品の開発に着手し、これを包装する検討を行った。ところが、つゆ類の凍結乾燥品（乾燥ブロック調味料）は、前記の味噌汁類や具入りスープ類に比べて硬度が高くなることが分った。そして、この硬度により、従来通りの包装を行ったところ、輸送時に包装材と乾燥ブロック調味料との接触がおこり、かなりの頻度で包装袋にピンホールが発生することが判明した。
従って、本発明の課題は、輸送時に起こりえる包装材と乾燥ブロック調味料との接触に起因するピンホールの発生を著しく抑制する方法及びその方法を達成するための包装された乾燥ブロック調味料を提供することにある。
The present inventors have started the development of freeze-dried souvenirs and studied to package them. However, it has been found that freeze-dried products (dried block seasonings) of soy sauce have higher hardness than the aforementioned miso soups and soups with ingredients. And when it was packaged as usual with this hardness, it was found that the packaging material and dry block seasoning contacted during transportation, and pinholes were generated in the packaging bag with considerable frequency.
Accordingly, an object of the present invention is to provide a method for remarkably suppressing the occurrence of pinholes caused by contact between a packaging material and a dry block seasoning that may occur during transportation, and a packaged dry block seasoning for achieving the method. It is to provide.
そこで、本発明者らは、輸送時に起こりえる包装材と乾燥ブロック調味料との接触に起因するピンホールの発生を抑制する方法を検討した結果、硬度２ｋｇ以上の乾燥ブロック調味料を気体不透過性包材で包装する際、袋内の容量の２０〜４５容量％の乾燥ブロック調味料とともに、袋内容量の６５〜１２０％の気体も封入させて包装することで、包装袋内の気体がクッションとなり、輸送時に起こりえる包装材と乾燥ブロック調味料との接触に起因するピンホールの発生を著しく抑制できることを見出し、本発明を完成させた。 Therefore, the present inventors have studied a method for suppressing the generation of pinholes caused by contact between the packaging material and the dry block seasoning that may occur during transportation. As a result, the dry block seasoning having a hardness of 2 kg or more is gas-impermeable. When packaging with a wrapping material, the package contains 20 to 45% by volume of the dry block seasoning of the capacity in the bag and 65% to 120% of the volume of the bag's internal gas. It became a cushion, and it discovered that generation | occurrence | production of the pinhole resulting from the contact with the packaging material and dry block seasoning which may occur at the time of transportation can be suppressed remarkably, and completed this invention.
すなわち、本発明は、次の〔１〕〜〔８〕を提供するものである。
〔１〕硬度２ｋｇ以上の乾燥ブロック調味料を袋内容量の２０〜４５容量％含有し、袋内容量の６５〜１２０％の気体を封入させてなる、気体不透過性包材袋で包装された乾燥ブロック調味料。
〔２〕乾燥ブロック調味料の硬度が２〜７ｋｇである〔１〕記載の乾燥ブロック調味料。
〔３〕乾燥ブロック調味料が、凍結乾燥法により調製した調味料である〔１〕又は〔２〕記載の乾燥ブロック調味料。
〔４〕気体が、空気、不活性ガスまたはその混合物である〔１〕〜〔３〕のいずれかに記載の乾燥ブロック調味料。
〔５〕硬度２ｋｇ以上の乾燥ブロック調味料を気体不透過性包材で包装する際、袋内容量の２０〜４５容量％の乾燥ブロック調味料とともに、袋内容量の６５〜１２０％の気体を封入させた状態で包装することで、包材内の気体がクッションとなり、輸送時に起こりえる包装材と乾燥ブロック調味料との接触に起因するピンホールの発生を抑制する方法。
〔６〕乾燥ブロック調味料の硬度が２〜７ｋｇである〔５〕記載の方法。
〔７〕乾燥ブロック調味料が、凍結乾燥法により調製した調味料である〔５〕又は〔６〕記載の方法。
〔８〕気体が、空気、不活性ガスまたはその混合物である〔５〕〜〔７〕のいずれかに記載の方法。
That is, the present invention provides the following [1] to [8].
[1] Packaged in a gas-impermeable packaging bag containing 20 to 45% by volume of dry block seasoning with a hardness of 2 kg or more and enclosing 65 to 120% of gas in the bag. Dry block seasoning.
[2] The dry block seasoning according to [1], wherein the dry block seasoning has a hardness of 2 to 7 kg.
[3] The dry block seasoning according to [1] or [2], wherein the dry block seasoning is a seasoning prepared by a freeze-drying method.
[4] The dry block seasoning according to any one of [1] to [3], wherein the gas is air, an inert gas, or a mixture thereof.
[5] When a dry block seasoning having a hardness of 2 kg or more is packaged with a gas-impermeable packaging material, a gas having a bag content of 65 to 120% is mixed with a dry block seasoning of 20 to 45% by volume of the bag content. A method of suppressing the generation of pinholes due to contact between a packaging material and a dry block seasoning that may occur during transportation by packaging the package in an encapsulated state and serving as a cushion.
[6] The method according to [5], wherein the dry block seasoning has a hardness of 2 to 7 kg.
[7] The method according to [5] or [6], wherein the dried block seasoning is a seasoning prepared by a freeze-drying method.
[8] The method according to any one of [5] to [7], wherein the gas is air, an inert gas, or a mixture thereof.
後述の実施例に示すように、乾燥ブロック調味料を包材で包装する際、乾燥ブロック調味料とともに気体も封入させることにより、包装袋内の気体がクッションとなり、輸送時に起こりえる包装材と乾燥ブロック調味料との接触に起因するピンホールの発生を著しく抑制することができる。 As shown in the examples described later, when packaging the dried block seasoning with a packaging material, by enclosing the gas with the dried block seasoning, the gas in the packaging bag becomes a cushion, and the packaging material and the drying that may occur during transportation Generation of pinholes due to contact with the block seasoning can be remarkably suppressed.
従来、乾燥ブロック調味料の硬度、乾燥ブロック調味料の充填量、袋への気体の封入量及びピンホール発生との関係は何ら検討されておらず、四者の関係を見出したのは、本発明者らが初めてである。本発明により、ピンホールの発生を防止することができ、もって、内容物の吸湿、変敗、腐敗等を防止することができ、包装済み乾燥ブロック調味料の有用性を大いに高めることができる。 Conventionally, the relationship between the hardness of the dried block seasoning, the filling amount of the dried block seasoning, the amount of gas enclosed in the bag, and the occurrence of pinholes has not been studied at all. The inventors are the first. According to the present invention, the occurrence of pinholes can be prevented, so that moisture absorption, deterioration, decay, etc. of the contents can be prevented, and the usefulness of the packaged dry block seasoning can be greatly enhanced.
本発明において、乾燥ブロック調味料とは、調味液を乾燥してブロック状にしたものをいう。ここで乾燥法は、凍結乾燥法が好ましい。また、ブロック状とは、角を有する形状であり、例えば、立方体状、直方体状、板状、柱状等が挙げられる。調味液としては、洋風だし、洋風スープ、和風だし、和風つゆ、中華だし、中華スープ等が挙げられ、好ましくは鍋もの用調味液が挙げられる。 In the present invention, the dry block seasoning refers to a product obtained by drying the seasoning liquid into a block shape. Here, the drying method is preferably a freeze-drying method. The block shape is a shape having corners, and examples thereof include a cube shape, a rectangular parallelepiped shape, a plate shape, and a column shape. Examples of the seasoning liquid include Western-style soup, Western-style soup, Japanese-style soup, Japanese-style soup, Chinese soup, Chinese soup, and the like, and preferably a pot-type seasoning liquid.
また、本発明の乾燥ブロック調味料は、大きな具材を含まないのが好ましい。ここで、大きな具材としては、例えば一辺が５ｍｍ以上のものが挙げられ、具体的には野菜、根菜、畜肉類、豆類などの一定の形状を有する具材であって、一辺が５ｍｍ以上のものが挙げられる。ただし、これらの具材は、細かく裁断又は粉砕した場合には本発明の乾燥ブロック調味料の原料として使用してもかまわない。 Moreover, it is preferable that the dry block seasoning of this invention does not contain a big ingredient. Here, as a big ingredient, for example, one whose side is 5 mm or more is mentioned, specifically, an ingredient having a certain shape such as vegetables, root vegetables, livestock meats, beans, etc., and one side is 5 mm or more Things. However, these ingredients may be used as raw materials for the dry block seasoning of the present invention when finely cut or pulverized.
また、本発明の乾燥ブロック調味料の一個あたりの大きさは、例えば体積が２０〜３５ｃｍ3であるのが好ましく、２５〜３０ｃｍ3であるのがより好ましい。 The drying block seasoning per one of the magnitude of the present invention, for example, is preferably volume is 20～35Cm 3, and more preferably 25~30cm 3.
このような乾燥ブロック調味料は、一定の形状の具材を含まないため、具材を含む場合と比較してその硬度が大きくなる傾向がある。具体的には、本発明の乾燥ブロック調味料の硬度は２ｋｇ以上、好ましくは２〜７ｋｇ程度、さらに好ましくは３〜６ｋｇ程度であることが、できあがった乾燥ブロック調味料の形状の保持と溶解性の点で好適である。なお、本発明における硬度は、以下の装置と条件で測定した時の値を意味する。 Since such a dry block seasoning does not contain ingredients with a certain shape, its hardness tends to be higher than when it contains ingredients. Specifically, the hardness of the dried block seasoning of the present invention is 2 kg or more, preferably about 2 to 7 kg, more preferably about 3 to 6 kg. This is preferable. In addition, the hardness in this invention means the value when measured with the following apparatuses and conditions.
＜装置＞
乾燥ブロック調味料の硬度測定はテクスチャーアナライザー（型式：ＴＡ．ＸＴ ｐｌｕｓ、英弘精機製）にニードルを装着したものにて測定を行った。
<Device>
The hardness of the dried block seasoning was measured using a texture analyzer (model: TA.XT plus, manufactured by Eihiro Seiki Co., Ltd.) equipped with a needle.
＜測定条件＞
乾燥ブロック調味料の硬度測定条件については、２５℃下でブロック天面の中心部へ垂直方向に２ｍｍ/秒の速度で、底面から５ｍｍのところまで降下させた際の最大応力を測定した。
<Measurement conditions>
As for the hardness measurement conditions of the dried block seasoning, the maximum stress was measured when it was lowered from the bottom to 5 mm at a speed of 2 mm / sec in the vertical direction to the center of the block top surface at 25 ° C.
本発明の乾燥ブロック調味料は、公知の方法で調製可能である。すなわち、常法に従って、液状調味料の原液を調製し、これをブロック状のトレイに入れ、これを凍結乾燥することで調製することができる。以下、鍋つゆの場合を例に挙げ説明すれば、調味成分としては、例えば、エキス類、タンパク加水分解物などの天然調味料、醤油、味噌、酸味料、香料、香辛料抽出物等が挙げられる。これらの水分を含有する調味成分は単独で用いても良いし、２種以上を併用してもよい。いずれも好適には市販品を使用することができる。 The dry block seasoning of the present invention can be prepared by a known method. That is, according to a conventional method, a liquid seasoning stock solution is prepared, placed in a block-shaped tray, and freeze-dried. Hereinafter, the case of hot pot soup will be described by way of example. Examples of the seasoning ingredients include natural seasonings such as extracts and protein hydrolysates, soy sauce, miso, sour seasonings, flavorings, and spice extracts. . These moisture-containing seasoning components may be used alone or in combination of two or more. In any case, a commercially available product can be preferably used.
エキス類としては、特に限定されないが、例えば、ビーフエキス、ポークエキス、チキンエキス等の畜肉エキス；鰹エキス、牡蠣エキス、昆布エキス等の魚介エキス；オニオンエキス、椎茸エキス等の野菜エキス；酵母エキス等が挙げられる。 Extracts are not particularly limited, but include, for example, meat extracts such as beef extract, pork extract, and chicken extract; fish and shellfish extracts such as salmon extract, oyster extract and kelp extract; vegetable extracts such as onion extract and shiitake extract; Is mentioned.
タンパク加水分解物としては、特に限定されないが、大豆、小麦、とうもろこしなどの植物性タンパク質または牛、豚、鶏、魚などの動物性タンパク質を、酵素を用いて加水分解したもの、あるいは麹を調製し、加水分解したものが挙げられる。 The protein hydrolyzate is not particularly limited, but a vegetable protein such as soybean, wheat, corn, or animal protein such as cow, pig, chicken, fish, etc., hydrolyzed using an enzyme, or a cocoon is prepared. And hydrolyzed ones.
醤油としては、特に限定されないが、例えば、濃口醤油、淡口醤油、たまり醤油、再仕込醤油、白醤油等の液状の醤油等が挙げられる。味噌・麹としては、特に限定されないが、例えば、米味噌、麦味噌、豆味噌、調合味噌等、塩麹、米麹、しょうゆ麹が挙げられる。 The soy sauce is not particularly limited, and examples thereof include liquid soy sauce such as thick soy sauce, light soy sauce, tamari soy sauce, recharged soy sauce, and white soy sauce. Although it does not specifically limit as miso and miso, For example, rice miso, wheat miso, bean miso, blended miso, salted miso, rice miso, and soy sauce.
酸味料としては、特に限定されないが、例えば、アジピン酸、クエン酸、グルコン酸、コハク酸、酢酸、酒石酸、乳酸、フマル酸、リンゴ酸、リン酸等が挙げられる。香料としては、例えば、植物性または動物性の天然香料、合成香料等が挙げられる。 The acidulant is not particularly limited, and examples thereof include adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and phosphoric acid. Examples of the fragrances include plant or animal natural fragrances and synthetic fragrances.
香辛料抽出物としては、例えば、コショウ抽出物、バニラ抽出物、ローレル抽出物、シナモン抽出物など既存添加物名簿収載品目リストに香辛料抽出物として掲載されているもの等が挙げられる。その他にも、乳糖、麦芽糖、デキストリン、澱粉、グラニュー糖、ザラメ糖、白糖等の糖類や、食塩、アミノ酸系調味料、核酸系調味料、有機酸系調味料、無機塩系調味料などの各種調味料も必要により使用可能である。 Examples of the spice extract include those listed as spice extracts in the existing additive list items such as pepper extract, vanilla extract, laurel extract, cinnamon extract, and the like. In addition, various sugars such as lactose, maltose, dextrin, starch, granulated sugar, salmon sugar, sucrose, salt, amino acid seasonings, nucleic acid seasonings, organic acid seasonings, inorganic salt seasonings, etc. Seasoning can also be used if necessary.
このような原料を用いて、鍋つゆの所定のレシピに従って各種原料をタンクに投入し、これを攪拌して鍋つゆの原液を調製する。また、原液を調製中又は調製後、溶解・殺菌などの目的で原液を５０〜１２０℃に加熱してもかまわない。 Using such raw materials, various raw materials are put into a tank according to a predetermined recipe for hot pot soup, and this is stirred to prepare a stock solution of hot pot soup. In addition, during or after preparing the stock solution, the stock solution may be heated to 50 to 120 ° C. for the purpose of dissolution and sterilization.
このようにして調製した鍋つゆ原液は、凍結した塊状ブロックを形成し、必要により塊状ブロックをブロック状の小片に切断し、切断された複数の凍結ブロック小片を真空凍結乾燥することで、本発明の乾燥ブロック調味料を調製することができる。なお、凍結乾燥工程の詳細は、たとえば、特許文献１記載のかき卵ブロックと同じであり、これを参照することができる。 The pan soup stock solution prepared in this way forms a frozen block, and if necessary, cuts the block into block-shaped pieces and vacuum freeze-drys a plurality of cut pieces of the frozen block. A dry block seasoning can be prepared. The details of the freeze-drying process are the same as those of the egg block described in Patent Document 1, for example, and can be referred to.
本発明の乾燥ブロック調味料は、気体不透過性包材袋中に、袋内容量の２０〜４５容量％、好ましくは２５〜４０容量％充填され、袋内容量の６５〜１２０％の気体を封入して製造される。ここで袋容量とは、シール後の袋に充填できる容積のことを意味する。 The dry block seasoning of the present invention is filled in a gas-impermeable packaging bag with 20 to 45% by volume, preferably 25 to 40% by volume of the bag content, and 65 to 120% of the bag content with gas. Manufactured by sealing. Here, the bag capacity means a volume that can be filled in the sealed bag.
袋中の乾燥ブロック調味料の含有量（充填量）は、袋内容量の２０〜４５容量％であり、２５〜４０容量％が好ましい。２０容量％未満の充填量では乾燥ブロック調味料が袋中での移動の自由度が増し、ピンホールの発生を十分に防止できない。また、４５容量％を超える量充填すると、充填自体が面倒であるとともに、気体を充填したとしてピンホールの発生を十分に防止できない。なお、乾燥ブロック調味料の含有量が上記範囲であれば、包装袋中に乾燥ブロック調味料は１〜４個充填していてもよい。 The content (filling amount) of the dry block seasoning in the bag is 20 to 45% by volume, and preferably 25 to 40% by volume, of the content in the bag. When the filling amount is less than 20% by volume, the degree of freedom of movement of the dried block seasoning in the bag is increased, and pinholes cannot be sufficiently prevented from occurring. If the amount exceeds 45% by volume, the filling itself is troublesome, and even if the gas is filled, the generation of pinholes cannot be sufficiently prevented. In addition, if content of a dry block seasoning is the said range, 1 to 4 dry block seasonings may be filled in the packaging bag.
封入する気体の量は、袋内容量（ｍｌ）の６５〜１２０％、好ましくは７０〜１００％相当分の気体であれば良く、少なすぎるとピンホールを防止することができず、多いとシールに手間取り、効率的ではない。 The amount of gas to be sealed may be 65 to 120%, preferably 70 to 100%, of the bag volume (ml). If the amount is too small, pinholes cannot be prevented. It is tedious and inefficient.
包材袋は、気体不透過性の包材である。このような包材としては、フィルム材、例えば、ポリエチレン、ポリプロピレン等のポリオレフィン系樹脂、ポリスチレン、ポリ塩化ビニル等のビニル系樹脂、ナイロン６、ナイロン６６等のポリアミド系樹脂、ポリエチレンテレフタレート、ポリテトラメチレンテレフタレート等のポリエステル系樹脂などの未延伸フィルムや、一軸又は二軸延伸フィルムを用いることができる。さらに、これらのフィルム材は、単層で、又は二種以上を積層して用いることができるほか、アルミニウム等の金属箔、金属又は金属酸化物の蒸着フィルムなどを積層して用いることもできる。 The packaging bag is a gas-impermeable packaging material. Such packaging materials include film materials, for example, polyolefin resins such as polyethylene and polypropylene, vinyl resins such as polystyrene and polyvinyl chloride, polyamide resins such as nylon 6 and nylon 66, polyethylene terephthalate, and polytetramethylene. An unstretched film such as a polyester resin such as terephthalate, or a uniaxial or biaxially stretched film can be used. Furthermore, these film materials can be used in a single layer or in a laminate of two or more, and can also be used by laminating a metal foil such as aluminum, a vapor deposition film of metal or metal oxide, or the like.
封入する気体は、空気又は不活性ガス（窒素など）を使用することでき、充填前に好ましくは殺菌又はフィルターを通すことで、微生物や異物の混入を防止することができる。 As the gas to be sealed, air or an inert gas (nitrogen or the like) can be used, and it is possible to prevent contamination of microorganisms and foreign matters by preferably sterilizing or passing through a filter before filling.
乾燥ブロック調味料の充填及び気体の封入方法としては、例えば乾燥ブロック調味料を筒状の前記フィルムに収納し、該包装袋中に、気体を充填し、さらに必要により乾燥剤を封入する方法が挙げられる。より詳細にはたとえば、縦型充填包装機を用いて、前記乾燥ブロック調味料と気体を筒状フィルム内に封入し、熱シール後、個々に切断することでピロー包装された本発明の包装済み乾燥ブロック調味料を製造するができる。 As a method for filling the dry block seasoning and enclosing the gas, for example, there is a method in which the dry block seasoning is stored in the cylindrical film, the gas is filled in the packaging bag, and a desiccant is encapsulated if necessary. Can be mentioned. More specifically, for example, by using a vertical filling and packaging machine, the dried block seasoning and gas are enclosed in a tubular film, and after heat sealing, individually packaged by pillow cutting by cutting individually. Can produce dried block seasonings.
以下、実施例をあげて具体的に説明するが、本発明はこれらによって何ら限定されるものではない。 Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.
実施例１
＜乾燥ブロック調味料の調製＞
乾燥ブロックの配合割合は塩麹・酒粕６０質量部、でんぷん・デキストリン１０質量部、エキス類などのその他調味料３０質量部となるように調味料原液を調製した。この調味料原液を加熱調理し、３０ｍｌ容量のトレーに充填し、冷凍後、凍結乾燥を行い大きさ３０ｃｍ3、硬度５．０±２．０ｋｇの乾燥ブロック調味料を得た。
＜包装済み乾燥ブロック調味料の調製＞
包装済み乾燥ブロック調味料を得るために、巾１７０ｍｍ×ピッチ１２０ｍｍ（袋内容量：８５ｃｍ3）、ＰＥＴ／ＰＥ／ＡＬ／ＰＥ／ＬＬＤＰＥの５層からなる気体不透過性包材を使用し、乾燥ブロック調味料のピロー包装を行った。ピロー包装を行う際、（１）空気を袋内容量の６０％封入したサンプル、（２）空気を袋内容量の６５％封入したサンプル、および（３）空気を袋内容量の７０％封入したサンプルを各５００個作成した。
＜輸送試験の方法と結果＞
上記で作成した包装済み乾燥ブロックをそれぞれポリ袋へ各５００個ずつ入れ、天面をテープ止めた後ダンボールへ入れて封をした。その後、長野県と千葉県間を輸送しそれぞれの包装済みブロックサンプルについて全数検品を行った。結果を以下の表１に示す。なお、各試験品の条件は以下の通りである。
＜試験品Ａ＞
硬度：５．０±２．０ｋｇ
袋内容量に占める乾燥ブロック調味料の割合：３５．３％
袋内容量に占める封入気体の割合：６０％
＜試験品Ｂ＞
硬度：５．０±２．０ｋｇ
袋内容量に占める乾燥ブロック調味料の割合：３５．３％
袋内容量に占める封入気体の割合：６５％
＜試験品Ｃ＞
硬度：５．０±２．０ｋｇ
袋内容量に占める乾燥ブロック調味料の割合：３５．３％
袋内容量に占める封入気体の割合：７０％
Example 1
<Preparation of dry block seasoning>
The seasoning stock solution was prepared so that the blending ratio of the dried block was 60 parts by mass of salted koji and sake lees, 10 parts by mass of starch and dextrin, and 30 parts by mass of other seasonings such as extracts. This seasoning stock solution was cooked and filled into a 30 ml tray, frozen, and lyophilized to obtain a dry block seasoning of 30 cm 3 in size and 5.0 ± 2.0 kg in hardness.
<Preparation of packaged dry block seasoning>
In order to obtain a packaged dried block seasoning, a gas impermeable packaging material consisting of 170 mm width × 120 mm pitch (bag content: 85 cm 3 ) and five layers of PET / PE / AL / PE / LLDPE is used and dried. Pillow packaging of block seasoning was performed. When performing pillow packaging, (1) a sample in which 60% of the volume in the bag is sealed, (2) a sample in which 65% of the volume in the bag is sealed, and (3) 70% of the volume in the bag is sealed. 500 samples were prepared.
<Method and result of transportation test>
Each of the 500 pre-packed dry blocks prepared above was put into a plastic bag, the top surface was taped, and then put into cardboard and sealed. After that, they were transported between Nagano Prefecture and Chiba Prefecture, and 100% inspection was performed on each packed block sample. The results are shown in Table 1 below. The conditions for each test product are as follows.
<Test article A>
Hardness: 5.0 ± 2.0kg
Percentage of dry block seasoning in the bag content: 35.3%
Percentage of sealed gas in the bag volume: 60%
<Test article B>
Hardness: 5.0 ± 2.0kg
Percentage of dry block seasoning in the bag content: 35.3%
Ratio of sealed gas in the volume of the bag: 65%
<Test article C>
Hardness: 5.0 ± 2.0kg
Percentage of dry block seasoning in the bag content: 35.3%
Ratio of sealed gas in the volume of the bag: 70%
表１に示されているように、袋内容量に占める封入気体の割合を６０％から６５％以上に上昇させることで、ピンホールの発生を劇的に減少させることが明らかとなった。 As shown in Table 1, it was revealed that the generation of pinholes was dramatically reduced by increasing the ratio of the enclosed gas in the bag volume from 60% to 65% or more.
実施例２
＜乾燥ブロック調味料の調製＞
乾燥ブロックの配合割合は醤油２０質量部、でんぷん・デキストリン２５質量部、エキス類などのその他調味料５５質量部となるように調味料原液を調製した。この調味料原液を加熱調理し、３０ｍｌ容量のトレーに充填し、冷凍後、凍結乾燥を行い、大きさ３０ｃｍ3、硬度０．４±０．３ｋｇの乾燥ブロック調味料を得た。
＜包装済み乾燥ブロック調味料の調製＞
包装済み乾燥ブロック調味料を得るために、巾１７０ｍｍ×ピッチ１２０ｍｍ（袋内容量：８５ｃｍ3）、ＰＥＴ／ＰＥ／ＡＬ／ＰＥ／ＬＬＤＰＥの５層からなる気体不透過性包材を使用し、乾燥ブロック調味料のピロー包装を行った。ピロー包装を行う際、（１）空気を袋内容量の６０％封入したサンプルと（２）空気を袋内容量の６５％封入したサンプルを各５００個作成した。
＜輸送試験の方法と結果＞
上記で作成した包装済み乾燥ブロックをそれぞれポリ袋へ各５００個ずつ入れ、天面をテープ止めた後ダンボールへ入れて封をした。その後、長野県と千葉県間を輸送しそれぞれの包装済みブロックサンプルについて全数検品を行った。結果を以下の表２に示す。なお、各試験品の条件は以下の通りである。
＜試験品Ｄ＞
硬度：０．４±０．３ｋｇ
袋内容量に占める乾燥ブロック調味料の割合：３５．３％
袋内容量に占める封入気体の割合：６０％
＜試験品Ｅ＞
硬度：０．４±０．３ｋｇ
袋内容量に占める乾燥ブロック調味料の割合：３５．３％
袋内容量に占める封入気体の割合：６５％
Example 2
<Preparation of dry block seasoning>
The seasoning stock solution was prepared so that the blending ratio of the dry block was 20 parts by mass of soy sauce, 25 parts by mass of starch / dextrin, and 55 parts by mass of other seasonings such as extracts. This seasoning stock solution was cooked, filled in a 30 ml capacity tray, frozen, and freeze-dried to obtain a dried block seasoning having a size of 30 cm 3 and a hardness of 0.4 ± 0.3 kg.
<Preparation of packaged dry block seasoning>
In order to obtain a packaged dried block seasoning, a gas impermeable packaging material consisting of 170 mm width × 120 mm pitch (bag content: 85 cm 3 ) and five layers of PET / PE / AL / PE / LLDPE is used and dried. Pillow packaging of block seasoning was performed. When carrying out pillow packaging, 500 samples each of (1) a sample in which 60% of the volume in the bag was sealed and (2) a sample in which 65% of the volume in the bag was sealed were prepared.
<Method and result of transportation test>
Each of the 500 pre-packed dry blocks prepared above was put into a plastic bag, the top surface was taped, and then put into cardboard and sealed. After that, they were transported between Nagano Prefecture and Chiba Prefecture, and 100% inspection was performed on each packed block sample. The results are shown in Table 2 below. The conditions for each test product are as follows.
<Test article D>
Hardness: 0.4 ± 0.3kg
Percentage of dry block seasoning in the bag content: 35.3%
Percentage of sealed gas in the bag volume: 60%
<Test article E>
Hardness: 0.4 ± 0.3kg
Percentage of dry block seasoning in the bag content: 35.3%
Ratio of sealed gas in the volume of the bag: 65%
表１に示されているように、硬度が２ｋｇ未満の乾燥ブロック調味料においては、袋内容量に占める封入気体の割合が６０％であっても、ピンホールの発生は確認できなかった。 As shown in Table 1, in the dry block seasoning having a hardness of less than 2 kg, the occurrence of pinholes could not be confirmed even when the proportion of the enclosed gas in the bag volume was 60%.
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| JP2015221005A (en) * | 2014-05-22 | 2015-12-10 | 興人ライフサイエンス株式会社 | Flavor promoter for cinnamon |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001069955A (en) * | 1999-08-31 | 2001-03-21 | Ina Food Ind Co Ltd | Tabletlike liquid food stock |
| JP2006042720A (en) * | 2004-08-06 | 2006-02-16 | Nissin Food Prod Co Ltd | Solid seasoning food having easily collapsing property and method for producing the same |
| WO2012077560A1 (en) * | 2010-12-06 | 2012-06-14 | 株式会社 明治 | Packaged solid body and production method thereof |
| JP2013013377A (en) * | 2011-07-05 | 2013-01-24 | Ajinomoto Co Inc | Solid seasoning food containing pregelatinized starch |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001069955A (en) * | 1999-08-31 | 2001-03-21 | Ina Food Ind Co Ltd | Tabletlike liquid food stock |
| JP2006042720A (en) * | 2004-08-06 | 2006-02-16 | Nissin Food Prod Co Ltd | Solid seasoning food having easily collapsing property and method for producing the same |
| WO2012077560A1 (en) * | 2010-12-06 | 2012-06-14 | 株式会社 明治 | Packaged solid body and production method thereof |
| JP2013013377A (en) * | 2011-07-05 | 2013-01-24 | Ajinomoto Co Inc | Solid seasoning food containing pregelatinized starch |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015221005A (en) * | 2014-05-22 | 2015-12-10 | 興人ライフサイエンス株式会社 | Flavor promoter for cinnamon |
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