JP2022167437A - Packaged dried food - Google Patents

Abstract

To provide a technique for improving a preserving property of a dried food.SOLUTION: A dried food is packaged with a packaging material including a moisture absorbing sealant layer, thereby improving a preserving property of the dried food.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to technology for improving the storage stability of dry foods.

Development of preservation technology for dried food is required.

A desiccant such as silica gel, for example, is used to store dry food.

Patent Literature 1 discloses a technique for improving the storage stability of dried noodles by lowering Aw (water activity).

Patent Literature 2 discloses dried king crab juice enclosed in a bag made of a gas-barrier packaging material.

JP 2004-261012 JP 2000-325054

An object of the present invention is to provide a technique for improving the storage stability of dry foods.

The present inventors have found that the storage stability of dry food is improved by packaging the dry food with a packaging material containing a moisture-absorbing sealant layer, and have completed the present invention.

That is, the present invention can be exemplified as follows.
[1]
A prepackaged dry food,
dry food and
a hygroscopic packaging material for packaging the dry food,
A prepackaged dry food product, wherein the hygroscopic packaging material is a packaging material comprising a hygroscopic sealant layer.
[2]
the moisture absorbing sealant layer comprises a first sealant layer;
The packaged dry food, wherein the first sealant layer is a sealant layer containing a moisture absorbent.
[3]
Said packaged dry food, wherein said moisture absorbent is selected from zeolite, perlite, diatomaceous earth, activated carbon, pumice stone, calcium oxide, calcium silicate, calcium chloride.
[4]
The packaged dry food, wherein the content of the moisture absorbent in the first sealant layer is 30-60% (w/w).
[5]
wherein the moisture absorbing sealant layer further comprises a second sealant layer inside the first sealant layer and/or a third sealant layer outside the first sealant layer; food.
[6]
The prepackaged dry food, wherein the moisture-absorbing sealant layer has a thickness of 30 to 150 microns.
[7]
Said packaged dry food, wherein said first sealant layer has a thickness of 20 to 100 microns.
[8]
The prepackaged dry food product, wherein the second and third sealant layers each have a thickness of 7 to 20 microns.
[9]
The prepackaged dry food product, wherein the hygroscopic packaging material further comprises a substrate layer outside the hygroscopic sealant layer.
[10]
The packaged dry food, wherein the dry food is a dry food consisting of ingredients and remainder.
[11]
Said packaged dry food, wherein said ingredient has a water activity of 0.2 to 0.6.
[12]
Said packaged dry food, wherein said residual water activity is 0.1 to 0.4.
[13]
The packaged dry food, wherein the dry food is a soup containing ingredients or a stewed dish containing ingredients.
[14]
A method for improving the shelf life of dry food, comprising:
comprising packaging the dry food in a hygroscopic packaging material;
A method, wherein the hygroscopic packaging material is a packaging material comprising a hygroscopic sealant layer.
[15]
A method of manufacturing a prepackaged dry food product, comprising:
comprising packaging the dry food in a hygroscopic packaging material;
A method, wherein the hygroscopic packaging material is a packaging material comprising a hygroscopic sealant layer.
[16]
the moisture absorbing sealant layer comprises a first sealant layer;
The above method, wherein the first sealant layer is a sealant layer containing a moisture absorbent.
[17]
The above method, wherein the moisture absorbent is selected from zeolite, perlite, diatomaceous earth, activated carbon, pumice stone, calcium oxide, calcium silicate, calcium chloride.
[18]
The above method, wherein the content of the moisture absorbent in the first sealant layer is 30-60% (w/w).
[19]
The above method, wherein the moisture absorbing sealant layer further comprises a second sealant layer inside the first sealant layer and/or a third sealant layer outside the first sealant layer.
[20]
The method as described above, wherein the moisture absorbing sealant layer has a thickness of 30 to 150 microns.
[21]
The method, wherein the thickness of the first sealant layer is 20-100 microns.
[22]
The method as described above, wherein the thickness of the second and third sealant layers are each between 7 and 20 microns.
[23]
The above method, wherein the hygroscopic packaging material further comprises a substrate layer outside the hygroscopic sealant layer.
[24]
The above method, wherein the dry food is a dry food consisting of ingredients and remainder.
[25]
The above method, wherein the ingredients have a water activity of 0.2 to 0.6.
[26]
The method as described above, wherein the water activity of the balance is 0.1 to 0.4.
[27]
The above method, wherein the dry food is a soup containing ingredients or a stewed dish containing ingredients.

ADVANTAGE OF THE INVENTION According to this invention, the preservability of dry foods can be improved. According to the present invention, it is expected that the storage stability of dried foods containing dried ingredients exhibiting high Aw, such as vegetables, can be improved.

In the present invention, a hygroscopic packaging material is utilized for packaging dry food.

By packaging the dry food with a hygroscopic packaging material, the storage stability of the dry food can be improved, that is, the effect of improving the storage stability of the dry food can be obtained. Therefore, the hygroscopic packaging material may be used to improve the storage stability of dry foods. This effect is also called "storability improvement effect". Specifically, by packaging the dry food with the hygroscopic packaging material, the storage stability of the dry food may be improved as compared with the case where the dry food is not packaged with the hygroscopic packaging material. Examples of the case where the dry food is not packaged with the hygroscopic packaging material include the case where the dry food is packaged with other packaging materials. Other packaging materials include packaging materials that do not have a hygroscopic layer.

Moreover, by packaging a dry food with a hygroscopic packaging material, it is possible to produce a prepackaged dry food (specifically, a prepackaged dry food with improved preservability). Thus, the active ingredient may be utilized in the manufacture of prepackaged dry food products, particularly prepackaged dry food products with improved shelf life.

Examples of improving the storage stability of dried foods include suppressing deterioration of the taste of dried foods, suppressing discoloration of dried foods (for example, discoloration of ingredients of dried foods), and reducing Aw (water activity) of dried foods. . Improvements in the storage stability of dry foods include, in particular, suppression of deterioration in the taste of dry foods. For example, a decrease in Aw (water activity) of the dry food may suppress deterioration of the taste of the dry food and/or discoloration of the dry food.

In order to suppress the deterioration of the taste of dry food, for example, dry food packaged in a hygroscopic packaging material and dried food packaged in other packaging material are stored, and the change in taste of the dried food is measured and compared. can be confirmed by That is, for example, the degree of taste deterioration due to storage for a predetermined period (e.g., 1, 3, 6, 9, 12, or 15 months) is higher than that of dry foods packaged in other packaging materials. It can be judged that the deterioration of the taste of the dried food is suppressed when the dried food packaged in is small. Further, for example, when the storage period until the taste deteriorates to a predetermined extent is longer for the dried food packaged in a hygroscopic packaging material than for the dried food packaged in other packaging materials, the deterioration of the taste of the dried food. can be determined to be suppressed. Measurement and comparison of the taste of dry foods can be carried out, for example, by sensory evaluation by a specialized panel.

Suppression of discoloration of dry food can be confirmed, for example, by measuring and comparing changes in color tone of dry food when storing dry food packaged in a hygroscopic packaging material and dry food packaged in other packaging material. . That is, for example, the degree of discoloration due to storage for a predetermined period (e.g., 1, 3, 6, 9, 12, or 15 months) is higher than that of dry foods packaged in other packaging materials. When it is small for dry food, it can be judged that the discoloration of the dry food is suppressed. Measurement and comparison of the color tone of dry foods can be carried out, for example, visually.

A decrease in Aw of the dry food can be confirmed, for example, by measuring and comparing changes in Aw of the dry food when storing the dry food packaged in a hygroscopic packaging material and the dry food packaged in another packaging material. . That is, for example, Aw after storage for a given period of time (e.g., 1, 3, 6, 9, 12, or 15 months) is higher than dry food packaged in hygroscopic packaging material If it is small for the food, it can be determined that the Aw of the dry food has decreased. Aw can be measured, for example, using an Aw measuring instrument such as aw-box (novasina).

<1> Hygroscopic packaging material Hygroscopic packaging materials are used for packaging dry foods. The hygroscopic packaging material may be prepared in the form of a film and used for packaging dry foods. The hygroscopic packaging material may be sealed to form a bag when packaging dry food.

With respect to hygroscopic packaging, "inside" means the inside (ie, the side closer to the dry food) of the dry food packaged in the hygroscopic packaging. With respect to hygroscopic packaging, "outside" means the outside (ie, the side farthest from the dry food) of the dry food packaged in the hygroscopic packaging. The innermost layer of the hygroscopic packaging material is also referred to as the "innermost layer". The outermost layer of the hygroscopic packaging material is also called "outermost layer". When the hygroscopic packaging consists of a single layer, the single layer is the innermost layer and the outermost layer.

Moisture-absorbing packaging is packaging that includes a moisture-absorbing sealant layer.

By "hygroscopic sealant layer" is meant a layer having both hygroscopic and sealant functions. The term "hygroscopic function" means a function of removing moisture, and specifically, it may mean a function of removing moisture in the package after packaging the dry food with a hygroscopic packaging material. "Sealant function" means a function of being adhered by a seal, specifically, it may mean a function of being adhered by a seal when the dry food is packaged in the hygroscopic packaging material. A layer having a moisture absorption function is also referred to as a "moisture absorption layer". A layer having a sealant function is also referred to as a "sealant layer". That is, the hygroscopic sealant layer is a hygroscopic layer and a sealant layer. The moisture absorbing sealant layer may be the innermost layer.

The hygroscopic sealant layer includes a sealant layer containing a hygroscopic agent. A sealant layer containing a moisture absorbent is also referred to as a "central sealant layer" or a "first sealant layer".

The moisture absorbing sealant layer may or may not consist of the central sealant layer. That is, the moisture absorbing sealant layer may include further layers in addition to the central sealant layer. Other layers include sealant layers other than the central sealant layer. Sealant layers other than the central sealant layer include sealant layers containing no moisture absorbent. Moisture absorbing sealant layers may include, for example, a sealant layer (eg, a sealant layer that does not incorporate a moisture absorber) inside and/or outside the central sealant layer. A sealant layer contained inside the central sealant layer in the moisture absorbing sealant layer is also referred to as an "inner sealant layer" or a "second sealant layer". A sealant layer included in the moisture absorbing sealant layer outside the central sealant layer is also referred to as an "outer sealant layer" or a "third sealant layer." Moisture-absorbing sealant layers may include, among other things, an inner sealant layer. If the moisture absorbing sealant layers do not include an inner sealant layer, the central sealant layer may be the innermost layer. When the moisture absorbing sealant layer includes an inner sealant layer, the inner sealant layer may be the innermost layer.

Specifically, the moisture-absorbing sealant layer may include an inner sealant layer and a central sealant layer in order from the inside to the outside, or may include an inner sealant layer, a central sealant layer, and an outer sealant layer in order. good.

The central sealant layer can be produced by incorporating a moisture absorbent to form a sealant layer. Specifically, the central sealant layer can be produced by mixing the moisture absorbent and other raw materials to form a sealant layer.

The content of the hygroscopic agent in the central sealant layer is not particularly limited as long as the desired hygroscopic function and sealant function are obtained in the hygroscopic sealant layer. The content of the moisture absorbent in the central sealant layer can be appropriately set according to various conditions such as the type of moisture absorbent and the thickness of the central sealant layer. The content of the moisture absorbent in the central sealant layer is, for example, 20% (w/w) or more, 30% (w/w) or more, 40% (w/w) or more, or 50% (w/w) or more. may be 70% (w/w) or less, 60% (w/w) or less, 50% (w/w) or less, or 40% (w/w) or less; It may be a combination that does not. The content of hygroscopic agent in the central sealant layer may in particular be 30% (w/w) or more, more in particular 40% (w/w) or more. The content of hygroscopic agent in the central sealant layer may in particular be 60% (w/w) or less, more particularly 50% (w/w) or less. Specifically, the content of the moisture absorbent in the central sealant layer is, for example, 20-70% (w/w), 30-60% (w/w), or 40-50% (w/w). may

The type of hygroscopic agent is not particularly limited as long as the desired hygroscopic function and sealant function are obtained in the hygroscopic sealant layer. Moisture absorbents include zeolite, perlite, diatomaceous earth, activated carbon, pumice, calcium oxide, calcium silicate, and calcium chloride. Moisture absorbents include, in particular, zeolites. As the hygroscopic agent, one hygroscopic agent may be used, or two or more hygroscopic agents may be used in combination.

The material of the central sealant layer is not particularly limited as long as it contains a hygroscopic agent and the desired hygroscopic function and sealant function can be obtained in the hygroscopic sealant layer. Materials for the central sealant layer other than the moisture absorbent include those commonly used for the sealant layer. Specific materials for the central sealant layer other than the moisture absorbent include PE (polyethylene), LDPE (low density polyethylene), MDPE (medium density polyethylene), HDPE (high density polyethylene), L-LDPE (linear low density polyethylene). ), EVA (ethylene-vinyl acetate copolymer), EAA (ethylene-acrylic acid copolymer), EMAA (ethylene-methacrylic acid copolymer), CPP (unstretched polypropylene), metallocene polyethylene, ionomer polyethylene. . The material of the central sealant layer, other than the moisture absorber, is in particular PE (polyethylene). The central sealant layer may be composed of, for example, one material or a combination of two or more materials in addition to the moisture absorber.

Materials for the inner sealant layer and the outer sealant layer are not particularly limited as long as the desired hygroscopic function and sealant function are obtained in the hygroscopic sealant layer. Examples of materials for the inner sealant layer and the outer sealant layer include materials commonly used for sealant layers. Specific examples of materials for the inner sealant layer and the outer sealant layer include materials for the central sealant layer other than the moisture absorbents exemplified above. Materials for the inner and outer sealant layers include, in particular, PE (polyethylene). Each of the inner sealant layer and the outer sealant layer may be composed of, for example, one material, or may be composed of a combination of two or more materials.

Materials for the sealant layers can be independently selected for the inner sealant layer, the central sealant layer, and the outer sealant layer.

The thickness of the hygroscopic sealant layer and each layer constituting it is not particularly limited as long as the desired hygroscopic function and sealant function are obtained in the hygroscopic sealant layer. The thickness of the hygroscopic sealant layer and each layer constituting it can be appropriately set according to various conditions such as the type of hygroscopic agent and the material of the layer.

The thickness of the moisture absorbing sealant layer is, for example, 10 microns or greater, 15 microns or greater, 20 microns or greater, 30 microns or greater, 40 microns or greater, 50 microns or greater, 60 microns or greater, 70 microns or greater, 80 microns or greater, 90 microns or greater, or may be 100 microns or greater, 300 microns or less, 250 microns or less, 200 microns or less, 150 microns or less, 120 microns or less, 100 microns or less, 90 microns or less, 80 microns or less, 70 microns or less, 60 microns or less, or It may be 50 microns or less, or any compatible combination thereof. The thickness of the moisture absorbing sealant layer may be specifically, for example, 10-300 microns, 20-200 microns, or 30-150 microns.

The thickness of the central sealant layer may be, for example, the thickness of the hygroscopic sealant layer exemplified above. Also, the thickness of the central sealant layer is, for example, 10 microns or greater, 15 microns or greater, 20 microns or greater, 30 microns or greater, 40 microns or greater, 50 microns or greater, 60 microns or greater, 70 microns or greater, 80 microns or greater, 90 microns or greater. , or may be 100 microns or more, 250 microns or less, 200 microns or less, 150 microns or less, 120 microns or less, 100 microns or less, 90 microns or less, 80 microns or less, 70 microns or less, 60 microns or less, 50 microns or less , 40 microns or less, or 30 microns or less, or any compatible combination thereof. The thickness of the central sealant layer may be specifically, for example, 10-250 microns, 15-150 microns, or 20-100 microns.

The thickness of the inner and outer sealant layers, respectively, may be, for example, 3 microns or greater, 5 microns or greater, 7 microns or greater, 10 microns or greater, 15 microns or greater, or 20 microns or greater, 50 microns or less, 40 microns or greater. It may be sub-micron, sub-30 micron, sub-25 micron, sub-20 micron, sub-15 micron, sub-10 micron, sub-7 micron, or any compatible combination thereof. The thickness of the inner sealant layer and the outer sealant layer, respectively, may be specifically, for example, 3-50 microns, 5-30 microns, or 7-20 microns.

The hygroscopic sealant layer may be configured, for example, to provide a desired amount of hygroscopicity. The moisture absorption may be, for example, 3 g/m ² or more, 3.5 g/m ² or more, 4 g/m ² or more, or 6 g/m ² or less, or a combination thereof. . Specifically, the moisture absorption amount may be, for example, 3 to 6 g/m ² .

The moisture wicking sealant layer may be configured, for example, to provide a desired moisture wicking rate. The moisture absorption rate may be, for example, 0.2 g/m ² /h or more, 0.22 g/m ² /h or more, or 0.25 g/m ² /h or more, and 0.4 g/m ² /h or more. or less, or a combination thereof. Specifically, the moisture absorption amount may be, for example, 0.2 to 0.4 g/m ² /h.

The hygroscopic packaging may or may not consist of a hygroscopic sealant layer. That is, the hygroscopic packaging material may contain other layers in addition to the hygroscopic sealant layer. Moisture-absorbing packaging materials may, for example, include other layers outside the moisture-absorbing sealant layer. A layer included outside the moisture-absorbing sealant layer in the moisture-absorbing packaging material is also referred to as a "base layer".

The material of the base material layer is not particularly limited as long as it does not impair the effects of the present invention. Examples of materials for the base material layer include materials commonly used for the base material layer. Specific examples of the material of the base layer include materials suitable for printing and materials with high gas barrier properties. Specific examples of materials for the base layer include PET (polyester), OPP (oriented polypropylene), ONY (oriented nylon), Al (aluminum), EVOH (ethylene-vinyl alcohol copolymer), PVDC (polyethylene vinylidene chloride). PET (polyester), OPP (oriented polypropylene), ONY (oriented nylon), for example, can be materials suitable for printing. Al (aluminum)
, EVOH (ethylene-vinyl alcohol copolymer), and PVDC (polyvinylidene chloride), for example, can be materials with high gas barrier properties. The base material layer may be composed of, for example, one material, or may be composed of a combination of two or more materials. For example, a film of one material may be coated with another material.

The substrate layer may consist of one layer, or may consist of two or more layers. The base material layer may include, for example, from the inside to the outside, a layer of a material with high gas barrier properties and a layer of a material suitable for printing. The substrate layer may include, for example, an Al (aluminum) layer and a PET (polyester) layer from the inside toward the outside. A layer of a material suitable for printing, such as a PET (polyester) layer, may be the outermost layer.

The thickness of the base material layer and each layer constituting it is not particularly limited as long as the effects of the present invention are not impaired. The thickness of the base material layer and each layer constituting it can be appropriately set according to various conditions such as the material of the layer.

The thickness of the substrate layer may be, for example, 3 microns or more, 5 microns or more, 7 microns or more, 10 microns or more, 15 microns or more, or 20 microns or more, 50 microns or less, 40 microns or less, 30 microns or less. , 25 microns or less, 20 microns or less, 15 microns or less, 10 microns or less, or 7 microns or less, or any compatible combination thereof. The thickness of the substrate layer may specifically be, for example, 3-50 microns, 5-30 microns, or 7-20 microns.

The thickness of each layer constituting the base layer may be, for example, 3 microns or more, 5 microns or more, 7 microns or more, or 10 microns or more, and may be 25 microns or less, 20 microns or less, 15 microns or less, or 10 microns or less. , or 7 microns or less, or any compatible combination thereof. Specifically, the thickness of each layer constituting the base layer may be, for example, 3 to 25 microns, 5 to 20 microns, or 7 to 15 microns.

If the hygroscopic packaging material comprises two or more layers, the hygroscopic packaging material can be produced by laminating the layers. Lamination of layers can be carried out, for example, by known techniques for producing laminate films. Such techniques include extrusion lamination and dry lamination.

<2> Dry food The type of dry food is not particularly limited. Dried foods include dried foods containing ingredients (hereinafter also referred to as "dried foods containing ingredients"). That is, the ingredient-containing dry food may consist of the ingredient and the remainder. "Ingredients" may mean, for example, materials that are solid when eaten. The “remainder” means a portion other than the ingredients (that is, a portion other than the ingredients constituting the ingredient-containing dried food), and may mean, for example, a material that is non-solid when eaten.

Dried food containing ingredients includes dried soup containing ingredients and dried stewed food containing ingredients. Examples of soups containing ingredients include Chinese-style soups, consommé soups, curry-flavored soups, soups, miso soups, potage soups, tomato soups, and the like, which contain ingredients. Stewed dishes containing ingredients include minestrone, clam chowder, curry, stew, porridge, rice porridge, and risotto.

The kind of ingredients is not particularly limited. Ingredients can be appropriately selected according to various conditions such as the type of dry food, for example. Ingredients include eggs, meat, grains, beans, potatoes, vegetables, fruits, mushrooms, seafood, seaweed, and processed products thereof. Examples of meat include meat of animals such as beef and pork, and meat of birds such as chicken. Cereals include rice, wheat, and corn. Beans include soybeans. Vegetables include cabbage, spinach, Japanese mustard spinach, green onion, onion, radish, carrot, burdock, tomato, eggplant, and pumpkin. Examples of potatoes include potatoes and sweet potatoes. Mushrooms include maitake, shiitake, shimeji, nibashimeji, oyster mushroom, nameko, and porcini. Examples of seafood include shellfish such as clams, crustaceans such as shrimp, fish meat such as shark fin and salmon, and fish roe such as cod roe and mullet roe. Examples of seaweed include wakame seaweed and seaweed. Processed products include processed meat products such as ham, bacon, sausage, pasta, other noodles, processed grain products such as croutons, processed beans such as tofu and fried tofu, processed potatoes such as konnyaku, and starch such as vermicelli Examples include processed products. For example, the ingredients may be dried as they are raw, or may be dried after heating such as boiling, frying, or stir-frying. As the ingredients, one ingredient may be used, or two or more ingredients may be used in combination. The types of ingredients may be, for example, 1 or more, 2 or more, 3 or more, 4 or more, or 5 or more, 20 or less, 15 or less, 10 or less, 5 or less, Alternatively, the number may be three or less, or a consistent combination thereof. Specifically, the types of ingredients may be, for example, 1 to 20 types, 1 to 10 types, 1 to 5 types, or 1 to 3 types.

The type of the remainder (portion other than ingredients) is not particularly limited. The remainder can be appropriately selected according to various conditions such as the type of dry food. The remainder includes seasonings (soy sauce, miso, sauces, salt, sugar, vinegar, other soup ingredients, etc.) and other various additives (preservatives, excipients, etc.). For the balance, one component may be used, or two or more components may be used in combination. The powder may or may not be granulated. The remainder may be in powder form, for example.

The content of the ingredients in the ingredient-containing dry food is, for example, 5% (w/w) or more, 10% (w/w) or more, 20% (w/w) or more, 30% (w/w) or more , 40% (w/w) or more, or 50% (w/w) or more, 90% (w/w) or less, 80% (w/w) or less, 70% (w/w) or less, 60% (w/w) w/w) or less, 50% (w/w) or less, or 40% (w/w) or less, or any compatible combination thereof. Specifically, the content of ingredients in the ingredient-containing dry food is, for example, 5 to 90% (w / w), 10 to 80% (w / w), or 20 to 70% (w / w) may be

The degree of drying of the dried food, ingredients, and remainder is not particularly limited as long as the effects of the present invention are not impaired. The degree of drying of the dry food, the ingredients, and the remainder may be set, for example, so that the Aw of the dry food, the ingredients, and the remainder fall within a predetermined range. "Aw" for dry food, ingredients, and remainders means initial Aw (ie, Aw at time of packaging in hygroscopic packaging) unless otherwise specified.

Aw of the dry food is, for example, 0.15 or more, 0.2 or more, 0.25 or more, 0.3 or more,
0.35 or more, or 0.4 or more, 0.6 or less, 0.55 or less, 0.5 or less, 0.45 or less, 0.4 or less, or 0.35 or less or any non-contradictory combination thereof. The Aw of the dry food may specifically be, for example, 0.15-0.55, or 0.25-0.5. The Aw of the dry food may be a value calculated from, for example, the Aw of the ingredients and the remainder described later and the content of the ingredients in the above-described ingredient-containing dry food.

Aw of the ingredients may be, for example, 0.2 or more, 0.25 or more, 0.3 or more, 0.35 or more, or 0.4 or more, 0.6 or less, 0.55 or less, 0 0.5 or less, 0.45 or less, or 0.4 or less, or any compatible combination thereof. Specifically, Aw of the ingredients may be, for example, 0.2 to 0.6, or 0.3 to 0.5. When two or more ingredients are used in combination, the "Aw of the ingredients" means the Aw of the entire ingredients.

The remainder Aw may be, for example, 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, or 0.3 or more, and may be 0.4 or less, 0.35 or less, or 0.35 or more. It may be 3 or less, 0.25 or less, or 0.2 or less, or any compatible combination thereof. The remaining Aw may specifically be, for example, 0.1 to 0.4, or 0.15 to 0.3. When two or more components are used in combination as the balance, "balance Aw" means the Aw of the balance as a whole.

All of the dried food, the ingredients, and the remainder can be produced, for example, by appropriately drying raw materials. The ingredients may or may not all be dried together. For example, when two or more raw materials are used to produce a dried food, ingredients, or remainder, the raw materials may be dried separately and then combined, or partially dried together and then combined. Alternatively, all may be dried together. A dry food product may in particular be produced by combining separately prepared dry ingredients and dry remainders. A method for drying the raw material is not particularly limited. Drying of the raw material can be carried out, for example, by a known method for drying an object. Such techniques include hot air drying (AD) and freeze drying (FD).

<3> Packaged dry food of the present invention The packaged dry food of the present invention is a dry food packaged with a hygroscopic packaging material.

Specifically, the packaged dry food of the present invention is
A prepackaged dry food,
dry food and
and a hygroscopic packaging material for packaging the dry food.

Dry foods and hygroscopic packaging are described above.

The packaged dry food of the present invention can be produced, for example, by packaging the dry food with a hygroscopic packaging material. Specifically, the packaged dry food of the present invention can be produced, for example, by the method of the present invention described below.

<4> Method of the present invention The method of the present invention is a method including the step of packaging a dry food with a hygroscopic packaging material. This process is also called a "packaging process".

According to the method of the present invention, specifically, by packaging the dry food with a hygroscopic packaging material, the storage stability of the dry food can be improved, that is, the effect of improving the storage stability can be obtained. Therefore, the method of the present invention may be practiced to improve the shelf life of dry foods. That is, the method of the present invention may be, for example, a method for improving the storage stability of dry food. This method is also referred to as the "preservability improving method of the present invention".

In addition, according to the method of the present invention, a packaged dry food (specifically, a packaged dry food with improved storage stability) can be produced by specifically packaging the dry food with a hygroscopic packaging material. can. Thus, the active ingredient may be implemented for the production of prepackaged dry food products, in particular prepackaged dry food products with improved shelf life. That is, the method of the present invention may be, for example, a method for producing a packaged dry food (specifically, a packaged dry food with improved storage stability). This method is also referred to as "the manufacturing method of the present invention".

The wrapping process can be carried out, for example, by a known method of wrapping an object with a film containing a sealant layer. For example, one hygroscopic packaging material is folded or two hygroscopic packaging materials are stacked so that the hygroscopic sealant layers face each other, and the dry food is placed between the opposing hygroscopic sealant layers to provide a hygroscopic packaging material. A packaged dry food product is obtained by sealing the packaging material. Alternatively, for example, a packaged dry food is obtained by filling a hygroscopic packaging material that has been processed into a bag in advance so that the hygroscopic sealant layers face each other, and sealing the opening of the hygroscopic packaging material. . Processing the hygroscopic packaging material into a bag can be carried out by, for example, folding one hygroscopic packaging material or stacking two hygroscopic packaging materials and sealing the hygroscopic packaging materials. The shape of the bag is not particularly limited as long as it can be filled with dry food. The form of the bag may be, for example, any form such as a two-side seal type, a three-side seal type, a side seal type, a bottom seal type, a gusset type, and a folded bag type. Sealing can be performed, for example, by known techniques for sealing films containing a sealant layer. Such techniques include heat sealing. When the dry food product comprises two or more ingredients, the ingredients may or may not be precombined and then packaged. For example, separately prepared dry ingredients and dry remainders may be combined within the package at the time of packaging to complete the dried food product within the package. That is, "packaging a dry food with a hygroscopic packaging material" is not limited to the case where the finished dry food is packaged with a hygroscopic packaging material, but also includes the case where the dry food is completed in the packaging at the time of packaging. .

The present invention will now be described in more detail with reference to non-limiting examples.

Raw materials were mixed according to the formulation shown in Table 1 to prepare a dry soup containing ingredients. In the table, "FD" indicates freeze-drying, and "AD" indicates hot-air drying (air-drying). Aw (water activity) of each raw material and dried soup containing ingredients was measured with an aw-box (novasina).

The prepared dried soup containing ingredients was packaged with the packaging material shown in Table 2 to obtain a dried soup containing packaged ingredients. In the table, "Construction" lists the layers constituting the packaging material in the order of lamination, with the outer layer on the left and the inner layer on the right. Further, in the table, the alphabet of "constitution" indicates the material of the layer, and the numerical value of "constitution" indicates the thickness [microns] of the layer. In the table, "hygroscopic sealant 50" indicates a hygroscopic sealant layer with a thickness of 50 microns. The packaged dried soup containing the ingredients was stored at 5°C, 24°C, 34°C, or 44°C for up to 15 months, and the Aw and taste of the dried soup containing the ingredients were evaluated over time.

Aw (water activity) was measured with an aw-box (novasina).

Taste was measured by sensory evaluation by two expert panels. In the sensory evaluation, the product stored at 5°C was used as a control product, and the taste of the product stored at 24°C, 34°C, or 44°C was evaluated on a 6-point scale (below) from 0 to 5 points, with 3 points being the lower limit of acceptance.
5 points: exactly the same as the control product 4 points: almost the same as the control product 3 points: slightly different from the control product 2 points: different from the control product 1 point: considerably different from the control product 0 points: control product very different from

From the change in taste over time at storage temperatures of 34°C and 44°C, the storage period at which the taste fell below 3 points at storage temperatures of 34°C and 44°C was calculated. A TTT analysis was performed based on the calculation results, and a relational expression between the storage temperature and the storage period at which the taste fell below 3 points was derived. From the same relational expression, the storage period at which the taste is below 3 points at a storage temperature of 24°C was calculated.

Tables 3 to 5 show the measurement results of Aw of the dried soup containing ingredients. Packaging materials with a moisture-absorbing sealant layer (test packaging materials 1 and 2) showed lower Aw after 15 months of storage compared to packaging without a moisture-absorbing sealant layer (control packaging material). was maintained. From the above, it was clarified that the storage stability of the dried food is improved by packaging the dried food with a packaging material containing a moisture-absorbing sealant layer.

Tables 6 to 8 show the measurement results of the taste of the dried soup containing ingredients, and Table 9 shows the results of the TTT analysis. When packaged with a packaging material containing a moisture-absorbing sealant layer (test packaging materials 1 and 2), the taste was improved at a storage temperature of 24°C compared to packaging with a packaging material without a moisture-absorbing sealant layer (control packaging material). The storage period for breaking the 3 points was extended, that is, the deterioration of the taste due to storage was suppressed. From the above, it was clarified that the storage stability of the dried food is improved by packaging the dried food with a packaging material containing a moisture-absorbing sealant layer.

Claims (27)

A prepackaged dry food,
dry food and
a hygroscopic packaging material for packaging the dry food,
A prepackaged dry food product, wherein the hygroscopic packaging material is a packaging material comprising a hygroscopic sealant layer. the moisture absorbing sealant layer comprises a first sealant layer;
2. The prepackaged dry food product of claim 1, wherein the first sealant layer is a sealant layer containing a moisture absorbent. 3. The prepackaged dry food product of Claim 2, wherein the moisture absorbent is selected from zeolite, perlite, diatomaceous earth, activated carbon, pumice stone, calcium oxide, calcium silicate, calcium chloride. The prepackaged dry food product according to claim 2 or 3, wherein the content of said moisture absorbent in said first sealant layer is 30-60% (w/w). Claims 2-, wherein the moisture absorbing sealant layer further comprises a second sealant layer inside the first sealant layer and/or a third sealant layer outside the first sealant layer. 5. The packaged dry food according to any one of 4. The prepackaged dry food product according to any one of claims 1 to 5, wherein the thickness of said moisture-absorbing sealant layer is from 30 to 150 microns. A prepackaged dry food product according to any one of claims 2 to 6, wherein the thickness of said first sealant layer is from 20 to 100 microns. A prepackaged dry food product according to any one of claims 5 to 7, wherein the thickness of said second and third sealant layers are each 7 to 20 microns. The prepackaged dry food product according to any one of claims 1 to 8, wherein the hygroscopic packaging material further comprises a substrate layer outside the hygroscopic sealant layer. The packaged dry food according to any one of claims 1 to 9, wherein the dry food is a dry food consisting of ingredients and remainder. The prepackaged dry food according to claim 10, wherein the ingredients have a water activity of 0.2 to 0.6. The prepackaged dry food product according to claim 10 or 11, wherein the water activity of said balance is 0.1-0.4. The packaged dry food according to any one of claims 1 to 12, wherein the dry food is a soup containing ingredients or a stewed dish containing ingredients. A method for improving the shelf life of dry food, comprising:
comprising packaging the dry food in a hygroscopic packaging material;
A method, wherein the hygroscopic packaging material is a packaging material comprising a hygroscopic sealant layer. A method of manufacturing a prepackaged dry food product, comprising:
comprising packaging the dry food in a hygroscopic packaging material;
A method, wherein the hygroscopic packaging material is a packaging material comprising a hygroscopic sealant layer. the moisture absorbing sealant layer comprises a first sealant layer;
16. The method of claim 14 or 15, wherein the first sealant layer is a moisture absorbent formulated sealant layer. 17. The method of claim 16, wherein the moisture absorbent is selected from zeolite, perlite, diatomaceous earth, activated carbon, pumice stone, calcium oxide, calcium silicate, calcium chloride. A method according to claim 16 or 17, wherein the moisture absorbent content in the first sealant layer is 30-60% (w/w). Claims 16-, wherein the moisture absorbing sealant layer further comprises a second sealant layer inside the first sealant layer and/or a third sealant layer outside the first sealant layer. 19. The method of any one of 18. A method according to any one of claims 14 to 19, wherein the moisture absorbing sealant layer has a thickness of 30 to 150 microns. The method of any one of claims 16-20, wherein the thickness of the first sealant layer is 20-100 microns. 22. The method of any one of claims 19-21, wherein the thickness of the second and third sealant layers are each 7-20 microns. A method according to any one of claims 14 to 22, wherein the hygroscopic packaging material further comprises a substrate layer outside the hygroscopic sealant layer. The method according to any one of claims 14 to 23, wherein the dry food is a dry food consisting of ingredients and remainder. The method according to claim 24, wherein the ingredients have a water activity of 0.2 to 0.6. A method according to claim 24 or 25, wherein said balance water activity is between 0.1 and 0.4. A method according to any one of claims 14 to 26, wherein the dry food is a soup with ingredients or a stewed dish with ingredients.