JP2023100376A - Iron-containing cooked food product put in aluminium-free plastic container and method for reducing flavor deterioration thereof - Google Patents

Abstract

To provide an iron-containing cooked food product put in an aluminum-free plastic container which is intended to reduce flavor deterioration derived from iron that occurs during a long-term storage.SOLUTION: In an iron-containing cooked food product put in an aluminum-free plastic container, an iron content is 0.0010-0.0080% inclusive, and a ratio of a tomato content (raw conversion) relative to 1 part of the iron content is 400 parts or more.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an iron-containing cooked food in an aluminum-free plastic container in which flavor deterioration due to iron during long-term storage is suppressed, and a method for suppressing flavor deterioration thereof.

Recently, as one of convenient cooking methods, cooked foods for heating in a microwave oven have been on the market. With regard to retort pouches such as pasta sauces, curry roux, nursing care foods, and baby foods, the use of aluminum-free plastic containers has increased in addition to aluminum pouches, which had been the mainstream for some time, and microwave cooking has rapidly spread. rice field.

However, when the cooked food packed in an aluminum-free plastic container is stored for a long period of time, the flavor of the cooked food deteriorates more significantly than in the case of a container using aluminum.
In particular, iron, which is a mineral, tends to give off a strong rust-like taste over time and deteriorate the flavor of the food as a whole.
For example, for fermented milk, a method of suppressing the flavor derived from iron has been disclosed, but the method is a method of adding an iron preparation coated with an emulsifier to fermented milk, and knowledge about general cooked foods is still unknown. It is enough.

JP-A-10-225263

Accordingly, the present invention provides an iron-containing cooked food in an aluminum-free plastic container in which the deterioration of flavor caused by iron during long-term storage is suppressed.

The present inventors have made intensive studies in order to achieve the above object.
As a result, in the cooked food in aluminum-free plastic containers, the iron content and the ratio of the tomato content (raw conversion) to 1 part by mass of the iron content are within a specific range. The inventors have found that it is possible to obtain an iron-containing cooked food in an aluminum-free plastic container in which deterioration of the flavor caused by iron during storage is suppressed, and have completed the present invention.

That is, the present invention
(1) For cooked foods in aluminum-free plastic containers,
The iron content is 0.0010% or more and 0.0080% or less,
The ratio of the tomato content (raw conversion) to 1 part by mass of the iron content is 400 parts by mass or more,
An iron-containing cooked food in an aluminum-less plastic container, characterized by
(2) the iron is derived from ferric pyrophosphate and/or sodium ferrous citrate;
The iron-containing cooked food in an aluminum-free plastic container according to claim 1,
(3) A method for suppressing flavor deterioration of iron-containing cooked food in an aluminum-free plastic container, comprising:
The iron content is 0.0010% or more and 0.0080% or less,
The ratio of the tomato content (raw conversion) to 1 part by mass of the iron content is 400 parts by mass or more,
A method for suppressing flavor deterioration of iron-containing cooked food in an aluminum-less plastic container,
is.

According to the present invention, it is possible to provide an iron-containing cooked food in an aluminum-free plastic container in which the deterioration of the iron-derived flavor that occurs during long-term storage is suppressed. By filling it in an aluminum-free plastic container, it can also be used in microwave ovens, contributing to the expansion of the market for microwaveable foods.

The present invention will be described in detail below. In the present invention, "%" means "mass %" and "part" means "mass part".

<Characteristics of the present invention>
The present invention provides an aluminum-free cooked food in a plastic container, which has an iron content of 0.0010% or more and 0.0080% or less, and the tomato content (raw conversion) with respect to 1 part of the iron content. An iron-containing cooked food in an aluminum-free plastic container, characterized in that the ratio is 400 parts or more, and is characterized by suppressing the deterioration of the iron-derived flavor that occurs during long-term storage.
Moreover, it is preferable that the iron-containing cooked food in the aluminum-free plastic container is for microwave heating in which the plastic container is heated in a microwave oven. The mode of microwave heating is not particularly limited, and the container having a steam release valve may be heated in the microwave without being opened, or the microwave oven may be heated with the lid or bag opened. good too.
Furthermore, it is preferable that the iron-containing cooked food in an aluminum-free plastic container is for infants. Cooked foods for infants are lightly seasoned and tend to have an unpleasant iron flavor due to long-term storage, so the effects of the present invention are likely to be obtained.

<Cooked food>
The type of cooked food in the present invention is not particularly limited, and examples thereof include curry rice, stew, consommé soup, spaghetti, risotto, chicken rice, gratin, stewed udon, porridge, and simmered food.
The iron-containing cooked food in an aluminum-free plastic container of the present invention may be a retort food that is a pressure-heat sterilized food packed in a container or a non-retort food, but the effects of the present invention are more likely to be obtained with a retort food. . The retort food of the present invention means a food that has been sterilized by pressurizing and heating at a temperature equivalent to 120 ° C for 4 minutes at the center of the food, or under conditions that have an effect equivalent to or higher than this. do. Specifically, for example, it is preferable to carry out pressurized heat sterilization treatment at 110 to 130° C. for about 5 to 90 minutes.

<Container>
The iron-containing cooked food of the present invention is packed in an aluminum-free plastic container. An aluminum-free plastic container is a plastic container that does not use aluminum as a material, except for parts that peel off when heated in a microwave oven, such as lids and top seals. Since it is an aluminum-free plastic container, it is possible to heat the entire plastic container in a microwave oven, but the unpleasant taste of iron tends to occur due to long-term storage.
In addition, the plastic container used in the present invention uses a plastic material generally used in the field of packaging containers such as PET, PA, PP, etc., and other plastic materials are used as long as the effects of the present invention are not impaired. Materials may be used together.
The shape of the container is not particularly limited, and examples thereof include flat pouches, standing pouches, and cups.

<Iron>
The iron in the present invention may be iron derived from food raw materials, or may be added as iron itself in the form of a food additive. easy to obtain. The iron added in the form of a food additive is not particularly limited as long as it can be added to food. For example, ferric chloride, sodium ferrous citrate, ferric citrate, ferrous gluconate, There are ferric pyrophosphate, yeast iron, etc. In particular, when ferric pyrophosphate and / or ferrous citrate sodium is added, the above effect is easily obtained, and when ferric pyrophosphate is added The above effects are easily obtained.
In addition, the iron content in the present invention is 0.0010% or more and 0.0080% or less, the lower limit is preferably 0.0012% or more, and the upper limit is preferably 0.0040% or less. .
When the iron content is below the lower limit, no unpleasant taste due to iron occurs. If the iron content exceeds the above upper limit, the unpleasant taste derived from iron is felt strongly, and the effect of suppressing flavor deterioration of the present invention cannot be obtained.
The iron content can be measured by ICP emission spectroscopy.

<Tomatoes>
The tomato in the present invention is not limited to the fruit of the tomato itself, but also includes processed tomatoes such as tomato puree, tomato paste, tomato juice, and ketchup. Moreover, in the iron-containing cooked food of the present invention, a plurality of tomatoes can be combined.
In the present invention, the ratio of the tomato content (raw conversion) to 1 part of the iron content is 400 parts or more, the lower limit is preferably 900 parts or more, and the upper limit is preferably 9000 parts. or less, more preferably 6000 parts or less.
If the ratio of the tomato content (raw equivalent) is below the lower limit, it is not possible to sufficiently suppress iron-derived flavor deterioration. Moreover, when the ratio of the tomato content (raw equivalent) exceeds the upper limit, it is difficult to obtain an effect commensurate with the amount added.
In the present invention, the tomato content (raw conversion) is not particularly limited, but the lower limit is preferably 0.4% or more, more preferably 1% or more, and the upper limit is preferably 25% or less. Yes, more preferably 15% or less. When the tomato content (raw equivalent) is within the above range, the effect of suppressing the deterioration of the flavor derived from iron is likely to be obtained.

<Others>
The cooked food of the present invention can contain other raw materials as appropriate, in addition to the raw materials described above, within a range that does not impair the effects of the present invention.
For example, meat such as beef, pork, chicken and liver; fish such as salmon, cod, tuna and flounder; vegetables such as onion, carrot, potato, pumpkin, cabbage, green pepper, paprika, celery, broccoli and sweet potato; cheese; Dairy ingredients such as butter, fresh cream, milk, whey, powdered skim milk and milk fat, seasonings such as soy sauce, mirin, chicken extract and bouillon, and minerals such as calcium.

<Method for producing iron-containing cooked food>
An example of the method for producing the iron-containing cooked food of the present invention will be described. For example, first, solid raw materials such as vegetables and meat are cut into easy-to-eat sizes. After that, all raw materials including iron and tomatoes are put into a double boiler, etc., heated while stirring to produce iron-containing cooked food, and filled into an aluminum-free plastic container. An iron-containing cooked food can be obtained. Moreover, you may heat-sterilize after filling an aluminum-less plastic container.

Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples and Test Examples. In addition, this invention is not limited to these.

[Test Example 1]
In Test Example 1, the iron content and the ratio of the tomato content (raw conversion) to 1 part of the iron content were intended to examine the effect on the iron-derived flavor that occurs during long-term storage. , Examples 1-6, and Comparative Examples 1-3 were produced.
The formulation of Example 1 is shown in Table 1. In Examples 2 to 6 and Comparative Examples 1 to 3, the blending amounts of tomato paste (1.3 times concentrated) and ferric pyrophosphate were adjusted so that the tomato and iron contents were the values shown in Table 2. It was manufactured with the same formulation as in Example 1, except that it was adjusted.
The manufacturing method is the same for Examples 1 to 6 and Comparative Examples 1 to 3, and is as follows.
First, I cut potatoes, carrots, onions, and chicken into bite-sized pieces. All ingredients were then added to the pot and heated to 90°C. After that, the obtained iron-containing cooked food was filled in an aluminum-free plastic pouch and subjected to pressurized heat sterilization treatment at 120° C. for 30 minutes to obtain an iron-containing cooked food.

[Table 1]
<Example 1: Stew>
Potatoes 10%
10% carrot
Onion 7%
chicken 5%
Starch 3%
sugar 1%
Tomato paste 7.2%
(9.4% in tomato raw equivalent)
Ferric pyrophosphate 0.0080%
Zan Shimizu――――――――――――――――――
Total 100%

The obtained iron-containing cooked foods of Examples 1 to 6 and Comparative Examples 1 to 3 were stored at room temperature for 6 months, then opened, and heated in a microwave oven at 600 W for 20 seconds together with the container, and then according to the following evaluation criteria. evaluated. The results are shown in Table 2.

<Evaluation Criteria>
◎: No unpleasant iron-derived taste is felt, very favorable ○: Iron-derived unpleasant taste is felt a little, but within a range of no problem ×: Iron-derived unpleasant taste is strongly felt, not preferable

[Table 2]

As a result of the evaluation, all of Examples 1 to 3 were very favorable because they did not have an unpleasant iron-derived taste during long-term storage. In Examples 4 and 5, an unpleasant iron-derived taste was slightly felt, but it was within the range of no problem.
On the other hand, in Comparative Examples 1 and 2, the ratio of the tomato (raw equivalent) content to 1 part of the iron content was 0 or lower than 400 parts. .
In Comparative Example 3, the iron content in the iron-containing cooked food was more than 0.0080%, which was not preferable because the iron-derived unpleasant taste was felt strongly.
As described above, the iron content is 0.0010% or more and 0.0080% or less, and the ratio of the tomato content (raw conversion) to 1 part of the iron content is 400 parts or more. It can be understood that the effect of

[Example 7]
In Example 7, the purpose was to examine whether the effect of suppressing the deterioration of flavor derived from iron during long-term storage is observed even if the type of added iron is changed.
An iron-containing cooked food was prepared in the same manner as in Example 1, except that ferric pyrophosphate was changed to sodium ferrous citrate, and filled into an aluminum-free pouch. The amount of sodium ferrous citrate was adjusted so that the iron content and the ratio of the tomato content (raw conversion) to 1 part of the iron content in Example 7 were the same as in Example 1. .
The iron-containing cooked food thus obtained was stored in the same manner as in Test Example 1, and the flavor was evaluated. As a result, the iron-derived unpleasant taste was felt a little, but it was within the range of no problem.

[Example 8]
A minestrone soup of Example 8 was produced in order to examine whether the same effect would be observed with cooked foods other than the stew of Example 1.
Specifically, according to the recipe in Table 3, potatoes, carrots, onions, and beef were cut into easy-to-eat sizes, put into a pan together with other ingredients, and heated to 90°C. After that, the obtained iron-containing cooked food was filled in an aluminum-free plastic pouch and subjected to pressurized heat sterilization treatment at 120° C. for 30 minutes to obtain an iron-containing cooked food.
In Example 8, the iron content was 0.0019%, the tomato content (raw conversion) was 7.3%, and the tomato content (raw conversion) for 1 part of the iron content was The proportion was 3854 parts.
Next, the obtained iron-containing cooked food was stored in the same manner as in Test Example 1, and the flavor was evaluated.

[Table 3]
<Example 8: Minestrone soup>
Potatoes 10%
carrot 7%
10% onion
Beef 4%
Starch 2.5%
sugar 1%
tomato paste 4%
(5.2% in tomato raw equivalent)
tomato ketchup 3%
(2.1% in tomato raw equivalent)
Ferric pyrophosphate 0.0070%
Zan Shimizu――――――――――――――――――
Total 100%

[Example 9]
In order to examine whether cooked foods other than the stew of Example 1 would have similar effects, chicken rice of Example 9 was produced.
Specifically, according to the recipe in Table 4, carrots, onions, and chicken were cut into easy-to-eat sizes, put into a pan together with other ingredients, and heated to 90°C. After that, the obtained iron-containing cooked food was filled in an aluminum-free plastic pouch and subjected to pressurized heat sterilization treatment at 120° C. for 30 minutes to obtain an iron-containing cooked food.
In Example 9, the iron content was 0.0017%, the tomato content (raw conversion) was 6.7%, and the tomato content (raw conversion) for 1 part of the iron content was The proportion was 4056 parts.
Next, the obtained iron-containing cooked food was stored in the same manner as in Test Example 1, and the flavor was evaluated.

[Table 4]
<Example 9: Chicken rice>
rice 10%
carrot 5%
5% onion
chicken 5%
Starch 2%
sugar 2%
tomato paste 3%
(3.9% in tomato raw equivalent)
Tomato ketchup 4%
(2.8% in tomato raw equivalent)
Ferric pyrophosphate 0.0060%
Zan Shimizu――――――――――――――――――
Total 100%

[Example 10]
The stew of Example 10 was produced in order to examine whether a container other than a pouch would have the same effect.
Specifically, an iron-containing cooked food was obtained by filling an aluminum-free plastic cup with the stew produced by the same formulation and production method as in Example 1 and subjecting it to pressurized heat sterilization treatment at 120 ° C. for 30 minutes.
The iron content in Example 10 was 0.0021%, and the ratio of the tomato content (raw conversion) to 1 part of the iron content was 4382 parts.
Next, the obtained iron-containing cooked food was stored in the same manner as in Test Example 1, and the flavor was evaluated.

Claims (3)

For cooked foods in aluminum-free plastic containers,
The iron content is 0.0010% by mass or more and 0.0080% by mass or less,
The ratio of the tomato content (raw conversion) to 1 part by mass of the iron content is 400 parts by mass or more,
An iron-containing cooked food in an aluminum-less plastic container, characterized by: wherein the iron is derived from ferric pyrophosphate and/or sodium ferrous citrate;
The iron-containing cooked food in an aluminum-free plastic container according to claim 1. A method for suppressing flavor deterioration of iron-containing cooked food in an aluminum-free plastic container,
The iron content is 0.0010% by mass or more and 0.0080% by mass or less,
The ratio of the tomato content (raw conversion) to 1 part by mass of the iron content is 400 parts by mass or more,
A method for suppressing flavor deterioration of iron-containing cooked food in an aluminum-less plastic container, characterized by: