JP2614541B2 - How to improve food quality - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the quality of food stored in a sealed container, and more particularly to a method for improving the quality of food stored by heating and sterilizing a food containing sulfur in a sealed container.

[Conventional technology and its problems]

Conventionally, as a method for preserving food for a long period of time, the food is packed in a sealed container and sterilized by heating.
However, heat sterilization kills microorganisms and suppresses deterioration and discoloration caused by microorganisms.However, in foods containing a large amount of sulfur, such as crab meat and scallop, bad odors and odors occur due to hydrogen sulfide generated during heat sterilization. When they occur, discoloration of foods due to hydrogen sulfide or the like, particularly blackening of sulfurization, often occurs. For this reason, in order to prevent this, conventionally, a known deodorant is added, a C enamel or a phenolic resin is applied to the inner surface of the can, or a sulfuric acid paper is disposed therein.

[0003] However, such conventional means cannot be said to be sufficiently effective in eliminating malodors and off-flavors due to hydrogen sulfide, and on the contrary, they often destroy the flavor of foods, especially sulfuric acid. It was not possible to prevent blackening of foods themselves by hydrogenation due to hydrogen. Japanese Patent Application Laid-Open No. 61-47344 discloses marine products.
Oily tree containing zinc oxide particles at the bottom of the inner body surface of cans
It has been proposed to apply a grease coating,
Methods include bottles and plastics other than tin and aluminum cans.
Disadvantages that cannot be applied to sealed containers such as stick containers
This method only applies to the bottom of the inner body of the can.
I can't attach it. This is because zinc oxide particles do not have elasticity,
When an oil-based resin coating containing this is formed on a cylindrical part, plastic flow
This is because voids and fissures occur due to movement. Temporary coating formation
Even if it can be spread over the entire inner surface of the can,
It alone is not good for foods with strong blackening or sulfuric odor.
May not be able to
Always prepare cans with different coating areas according to the degree of occurrence
Has the drawback that it is virtually impossible to do so. _ Further above
In the known example, an oil-based resin containing zinc oxide particles on the inner surface of a can
A baking process is indispensable to form a coating film,
There is also a problem in terms of safety such as manufacturing cost and resin elution. This
As described above, the sulfur content of sulfur-rich black food such as crab meat is high.
Generation of off-flavors is a major problem and is
The solution of these problems has long been awaited.

[Means for solving the problems]

[0004] The present invention has been made in view of the above points, and it is an object of the present invention is that when a sealed food containing a large amount of sulfur components is placed in a container and subjected to heat sterilization treatment, an off-flavor and odor is generated inside. It is intended to provide a method for improving the quality of food that does not remain and does not cause discoloration in the food itself, and is particularly applicable to any sealed container.
Can be easily adapted according to the characteristics of the prepared food, and is cheap and safe
It is intended to provide a method for improving the quality of food.

[0005] It is an gist consists made of synthetic resin material containing zinc oxide with food in a sealed container
This is a method for improving the quality of food, which comprises disposing a sheet , sealing and heat-sterilizing the sheet . In the present invention, the sealed container is not particularly limited as long as it is a container that can withstand heating, and is typically a can for can, but a bottle, a retort container made of aluminum foil or the like, a synthetic resin container, paper It also includes other sealed containers such as containers. The food to which the present invention is applied in such a sealed container is preferably a food containing sulfur, and particularly, crab meat, fish meat, scallop, seafood such as red mussel, vegetables, meat, It is applied to foods with relatively high sulfur content such as eggs. It does not matter whether sulfur is contained as a simple substance or as a compound in food.

[0006] Along with such foods, in the present invention,
A synthetic resin material containing zinc oxide as a mixed component is disposed in the sealed container. Here, the synthetic resin material may be any material, for example, low density polyethylene, high density polyethylene, polypropylene, polystyrene, hard vinyl chloride, polyvinylidene chloride, poly-4-methylpentene-1, unsaturated polyester, fluorine Resin, polycarbonate, nylon-6, nylon-66, polyethylene phthalate, polybutylene terephthalate, polyphenine terephthalate and the like can be mentioned. Desirably, polyethylene, especially high density polyethylene, is suitable.

Next, the above synthetic resin material contains zinc oxide. The content of zinc oxide is in the range of 0.01% to 50% by weight, preferably in the range of 10% to 20% by weight. Conventional means are used for mixing the zinc oxide and forming the sheet.

The synthetic resin material is preferably used in the form of a sheet, but may be used in the form of a plate or an extremely thin film. This synthetic resin material is used by arranging it in a sealed container.Here, arranging means that the whole food in the sealed container is wrapped with a sheet-shaped synthetic resin material or the food is divided and each of them is separated. Includes any state that coexists with food in a sealed container, such as wrapping, placing it on top of food, or placing it as a partition. Therefore, for example, the synthetic resin material may be shredded or powdered, placed in a net or a water-permeable material, and placed in a closed container.

In this manner, the synthetic resin material containing the zinc oxide mixed with the food is placed in the sealed container, and the sealed container is closed and sterilized by heating. The heating temperature is generally 80 ° C. or higher, and heating is performed at an appropriate heating temperature for a time necessary for sterilization according to the quality and quantity of the content food.

【The invention's effect】

As described above, in the present invention, since a sheet made of a synthetic resin material containing zinc oxide is merely disposed in a container, it can be used regardless of the material of the container. It can also be used for plastic containers. Also, since it is not applied to the inner surface of the can, the application area is not limited as in the case of paint, so there is no limit on the amount used in principle, and an appropriate amount of oxidation is immediately applied according to the characteristics of the food. A synthetic resin material containing zinc can be selectively disposed in the container. In the case of a conventional oil-based resin coating film containing zinc oxide particles, if formed on the tubular portion of the tube, the zinc oxide particles do not have elasticity and plastic flow causes voids and cracks. Although it could be used only on the bottom of the inner surface, the present invention does not form a coating film, but simply places a sheet-like synthetic resin material containing zinc oxide in a container as appropriate,
There are no such drawbacks. Furthermore, the production of a synthetic resin containing zinc oxide does not require a baking step or the like, but merely involves the incorporation of zinc oxide, so that it can be made easily and is highly safe. In addition, the synthetic resin sheet containing zinc oxide of the present invention has a large contact area with liquid.
In particular, the sulfide adsorbing ability can be easily increased by reducing the thickness and increasing the area with many irregularities.

Example 1 (Scalloped scallop cans boiled in water) The scallop stalks were boiled for 10 minutes, washed with water, and then placed in a flat No. 2 can covered with a sheet of a synthetic resin material containing zinc oxide according to the present invention. Fill with meat and add 2% saline to add 210%
g, and the whole was wrapped with the sheet and sealed. This synthetic resin sheet is larger than the bottom of the can and is large enough to reach above the opening from the side even when laid on the bottom of the can. A sheet was used. Thereafter, the canned body was sterilized by heating at 110 ° C. for 90 minutes. On the other hand, the scallops were wrapped in parchment paper in the above-mentioned cans, and boiled cans were similarly produced. The two were opened immediately after production, and the quantification of the amount of hydrogen sulfide, the sensory evaluation of the smell of food, and the visual evaluation of Irozawa, including blackening of sulfidation, were judged as “good”, “normal”, and “bad” by 10 panelists. did. The result

The results are shown in Table 1.

Example 2 (canned shrimp boiled) 6% stripped shrimp
Cook in saline for 15 minutes and add 1% to 0.04% citric acid solution.
After immersion for 5 minutes, 125 g of a tuna No. 2 can be packed with a sheet of a synthetic resin material containing the zinc oxide according to the present invention, and 50 g of a 2% saline solution containing 0.3% citric acid was injected.
The whole was wrapped with the sheet, and after sealing, the canned body was heat-sterilized at 116 ° C. for 26 minutes. On the other hand, shredded shrimp were wrapped in parchment paper in the above-mentioned can, and boiled cans were produced in the same manner. Immediately after production, both were opened, and the amount of hydrogen sulfide, off-flavor, and color were judged. The result

The results are shown in Table 1.

Example 3 (Canned clams boiled in water)
Boil for 0 minutes, remove the strip, wash it thoroughly,
150 g is packed in a No. 7 can covered with a sheet of a synthetic resin material containing zinc oxide according to the present invention, 140 g of 2% saline containing 0.15% citric acid is injected, and the whole is wrapped with the sheet. After sealing, the canned body was heat-sterilized at 126 ° C. for 60 minutes. On the other hand, clam shells were wrapped in parchment paper in the above-mentioned cans, and boiled cans were produced in the same manner. The result

The results are shown in Table 1.

Example 4 (canned sardine oil-picked) Sardine head,
Remove internal organs, immerse in 15% saline for 20 minutes, then 3
Dry at 5 ° C. for 60 minutes, fry at 150-180 ° C. for about 4 minutes, and after shaping, 90 g in a square 3B can laid on the bottom with a sheet of a synthetic resin material containing zinc oxide according to the present invention.
After filling, 15 g of oil was poured, the sheet was placed, and the sardine was sandwiched between the top and bottom of the sheet. After sealing, the can was heat-sterilized at 111.3 ° C. for 70 minutes. On the other hand, sardines treated in the same manner were sandwiched with parchment paper in the above-mentioned cans in the same manner to produce cans. These were opened immediately after production, and the amount of hydrogen sulfide, off-flavor, and color were judged. The result

The results are shown in Table 1.

Example 5 (Canned quail eggs boiled in water) The quail eggs are boiled for 10 minutes, the shell is removed, immersed in a citric acid solution overnight, washed with water, and then synthesized using the zinc oxide according to the present invention. After 18 pieces were packed in a No. 7 can covered with a sheet of resin material, 2% saline was injected and sealed, the whole was wrapped with the same sheet, and after sealing the can, the can body was sterilized by heating at 113 ° C. for 40 minutes. On the other hand, quail eggs were similarly wrapped in parchment paper in the above-mentioned cans, and canned in the same manner. These were opened immediately after production, and the amount of hydrogen sulfide, off-flavor, and color were judged. The result

The results are shown in Table 1.

Example 6 (Canned boiled crab) The raw material of frozen crab meat is thawed, washed with water, shelled, sorted, dehydrated, and dehydrated to obtain a synthetic resin material containing zinc oxide according to the present invention. 140 g of a 2.5 g saline solution, pH-adjusted with citric acid, was filled in 140 g of meat in a tuna No. 2 can covered with a sheet, and the whole was wrapped in the sheet and sealed.
Rotation heat sterilization was performed for 5 minutes. On the other hand, the same frozen crab meat was packaged in parchment paper in the above-mentioned can, and boiled cans were similarly produced. These were opened immediately after production, and the amount of hydrogen sulfide, off-flavor, and color were judged. The result

The results are shown in Table 1.

[Table 1] Can open evaluation

Claims (8)

(57) [Claims] 1. A method for improving the quality of food, comprising disposing a sheet made of a synthetic resin material containing zinc oxide together with food in a sealed container, sealing and heat sterilizing the sheet. 2. The container according to claim 2, wherein the sealed container is a can, a bottle, a retort container,
2. The method for improving the quality of food according to claim 1, wherein the method is one of a synthetic resin container and a paper container. 3. The method according to claim 2, wherein the zinc oxide is contained in an amount of 0.01 to 50% by weight.
2. The method for improving the quality of food according to claim 1, wherein the content is contained in the synthetic resin material in a ratio of% by weight. 4. The method for improving the quality of food according to claim 1, wherein said zinc oxide is contained in the synthetic resin material at a ratio of 10% by weight to 20% by weight. 5. The method according to claim 1, wherein the sheet made of the synthetic resin material is made of a high-density polyethylene resin. 6. A sheet made of the synthetic resin material is used for food.
2. The method for improving the quality of food according to claim 1, wherein the food is improved. 7. The method according to claim 7, wherein the sheet made of the synthetic resin material is
2. The method for improving the quality of food according to claim 1, wherein the method is arranged in a vertical position. 8. A sheet made of a synthetic resin material,
2. The method for improving the quality of food according to claim 1, wherein the method is arranged so as to cover the whole and a part thereof.