JP324I - Packaging for starchy hydrous foods - Google Patents
Packaging for starchy hydrous foodsInfo
- Publication number
- JP324I JP324I JP324I JP 324 I JP324 I JP 324I JP 324 I JP324 I JP 324I
- Authority
- JP
- Japan
- Prior art keywords
- package
- food
- oxygen
- oxygen gas
- bag
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013305 food Nutrition 0.000 title claims description 47
- 238000004806 packaging method and process Methods 0.000 title description 8
- 239000001301 oxygen Substances 0.000 claims description 38
- 229910052760 oxygen Inorganic materials 0.000 claims description 38
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims description 38
- 229910001882 dioxygen Inorganic materials 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 230000035699 permeability Effects 0.000 claims description 18
- 239000002516 radical scavenger Substances 0.000 claims description 17
- 229920002472 Starch Polymers 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 12
- 239000002985 plastic film Substances 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 8
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminum Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 239000004033 plastic Substances 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 3
- 238000005259 measurement Methods 0.000 claims description 2
- 239000006096 absorbing agent Substances 0.000 description 20
- 238000009835 boiling Methods 0.000 description 9
- -1 Polyethylene Polymers 0.000 description 8
- 240000007594 Oryza sativa Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 239000007789 gas Substances 0.000 description 6
- 239000004698 Polyethylene (PE) Substances 0.000 description 5
- 229920000573 polyethylene Polymers 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 230000001954 sterilising Effects 0.000 description 4
- 235000007189 Oryza longistaminata Nutrition 0.000 description 3
- 239000004743 Polypropylene Substances 0.000 description 3
- 229920001155 polypropylene Polymers 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- LGXVIGDEPROXKC-UHFFFAOYSA-N 1,1-Dichloroethene Chemical compound ClC(Cl)=C LGXVIGDEPROXKC-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 2
- TYQCGQRIZGCHNB-JLAZNSOCSA-N L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(O)=C(O)C1=O TYQCGQRIZGCHNB-JLAZNSOCSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000021058 soft food Nutrition 0.000 description 2
- BVDRUCCQKHGCRX-UHFFFAOYSA-N 2,3-dihydroxypropyl formate Chemical compound OCC(O)COC=O BVDRUCCQKHGCRX-UHFFFAOYSA-N 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N Butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L Calcium hydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 229920000298 Cellophane Polymers 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 229940093915 Gynecological Organic acids Drugs 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L Iron(II) sulfate Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- JVBXVOWTABLYPX-UHFFFAOYSA-L Sodium dithionite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])=O JVBXVOWTABLYPX-UHFFFAOYSA-L 0.000 description 1
- VXMKYRQZQXVKGB-CWWHNZPOSA-N Tannin Chemical compound O([C@H]1[C@H]([C@@H]2OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)O[C@H]([C@H]2O)O1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 VXMKYRQZQXVKGB-CWWHNZPOSA-N 0.000 description 1
- 229920002978 Vinylon Polymers 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive Effects 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- 230000000844 anti-bacterial Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- GRWZHXKQBITJKP-UHFFFAOYSA-L dithionite(2-) Chemical compound [O-]S(=O)S([O-])=O GRWZHXKQBITJKP-UHFFFAOYSA-L 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 230000001747 exhibiting Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N furane Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 description 1
- 229910000460 iron oxide Inorganic materials 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000000149 penetrating Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
Description
【考案の詳細な説明】
「産業上の利用分野」
本考案は、合成保存料、合成殺菌料等の添加物を特に使
用せずに、最も腐敗しやすい食品であるでんぷん性含水
食品をその品質をほとんど損なうことなく効率的に保存
できるでんぷん性含水食品の包装体に関する。
「従来の技術」
でんぷん性含水食品に保存性を付与する目的で、従来よ
り過酸化水素、グリシン、プロピレングリコール、エチ
ルアルコール、脂肪酸モノグリセライド、有機酸類等を
共存せしめ、充分な加熱殺菌を施すなどの方法が行われ
てきたが、これらの方法では食品の風味及び物性の劣化
がまぬがれず、又添加物の過多使用による人体に及ぼす
安全性等の問題があった。
又、食品を汚染する好気性微生物の増殖阻止の目的で、
脱気包装又はガス置換包装が行われる場合もあるが、酸
素ガスの完全に近い除去が困難であり、大気中の酸素ガ
スの袋若しくは容器内への浸透を完全に阻止することも
難しいため、前記増殖阻止の目的が充分には達成されて
いない。
そこで、酸素ガス透過性の小さいフィルムを使用して食
品を密封する際、脱酸素剤の包装体を共存せしめ包装内
の酸素ガスと大気中より浸透してくる酸素ガスをほぼ完
全に除去する方法が開発され、かなりの効果をおさめて
いる。
しかしこの方法の難点として、前記脱酸素剤がその包装
内から漏出して食品を汚染する危険性が大きいこと、及
び脱酸素剤を添付した食品の加熱殺菌が脱酸素剤の機能
を低下せしめ、又前記漏出を促進するおそれがあるため
加熱殺菌処理が不適切であり、従って酸素ガスが存在し
なくても増殖できる易熱性菌の殺菌が困難であること等
が掲げられる。
又特開昭53−15268号公報や、特開昭52−110841号公報
に、脱酸素剤成分の漏出汚染を防ぐ方法が開示されてい
る。しかし、いずれも脱酸素剤自体に工夫をこらしたも
のであって、脱酸素剤の包装体を、食品とともに酸素ガ
ス透過性の小さい袋に封入しているので、次のような問
題があった。すなわち、包装後加熱殺菌する場合、脱酸
素剤の機能を低下させるおそれがあること、ゆでうどん
等の表面粘着力が強く、かつ軟弱な食品の場合、脱酸素
剤の包装体を直接添付すると、食品表面を傷つけて外観
を劣化させたり、脱落あるいは剥離して食品片が脱酸素
剤包装体の通気部分を遮断して脱酸素剤の機能を阻害す
るおそれがあること、及び食品に脱酸素剤の包装体を直
接添付すると、脱酸素剤の包装体が食品の内部に侵入し
て外部から見つけにくくなって、消費者が脱酸素剤を誤
って「調理」してしまうおそれがあった。
「考案が解決しようとする問題点」
本考案者は、以上の問題を全て解決して、脱酸素剤の機
能を阻害せず、又脱酸素剤を誤認調理することのない包
装食品について究明した。
「問題点を解決するための手段」
従来、脱酸素剤の包装体を、包装していない状態の食品
とともに袋若しくは容器に封入していたのは、この構成
でないと脱酸素剤の機能が発揮されないと考えられてい
たことによると推察される。従って、慣用手段と考えら
れる二重包装の採用が、脱酸素剤を使用する食品につい
ては積極的に排除されていたものと考えられる。しかる
に、本考案者が、酸素ガス透過性の大きい袋を選び、こ
れに高水分活性を示す食品を封入した食品包装体と、脱
酸素剤の包装体とを、酸素透過性の小さい袋に完全密封
することに着目して実験したところ、この構成によって
も、保存目的を充分に達成できることを発見して、本考
案を完成した。すなわち、本考案は、「酸素ガス透過度
が1000cc／m2／24hr／atm以上である酸素ガス透過性の
大きいプラスチック製フィルム製の袋に、水分活性0.90
（測定温度25℃）以上を示すでんぷん性含水食品を封入
した包装体１と、脱酸素剤の包装体２とを、酸素ガス透
過度が100cc／m2／24hr／atm以下である酸素ガス透過性
の小さいプラスチックフィルム若しくはプラスチックと
アルミニウムの積層フィルムより製造された袋３に入
れ、完全密封してなることを特徴とするでんぷん性含水
食品の包装体」に関する。
本考案で、でんぷん性含水食品とはめん類、米飯類の
他、でんぷん若しくはでんぷん質類を主原料として製造
される全ての食品の内、その水分活性（グラフ挿入法に
よる25℃での測定値）が0.90以上のものをさし、例えば
ゆでうどん、生うどん、ゆで日本そば、生日本そば、蒸
し中華めん、生中華めん、白飯、赤飯、五目飯及び米を
主原料として製造されるめん様食品等が掲げられる。
前記水分活性が0.90未満の食品はいわゆる中間水分食品
又は乾燥食品の範ちゅうに入り、相応した保存性を示す
ものであるので、本考案の対象食品から除外する。
本考案で酸素ガス透過性の大きいプラスチックフィルム
製の袋とは、前記フィルムの酸素ガス透過度が約1000cc
／m2／24時間／atm（20℃・80%RH）以上のものをさし、
ポリエチレン、ポリプロピレンが最適である。又酸素ガ
ス透過性の小さいプラスチックフィルム若しくはプラス
チックとアルミニウムの積層フィルムより製造された袋
とは、そのフィルムの酸素ガス透過性が約100cc／m2／2
4時間／atm(20℃・80%RH）以下のものをさし、例えばポ
リエチレン、ポリプロピレン、ポリエステル又はセロフ
ァン等と塩化ビニリデンとの積層フィルム、ビニロン及
び前記プラスチックフィルムとアルミニウムとの積層フ
ィルムが最適である。
本考案で使用できる脱酸素剤としてアスコルビン酸並び
にエリソルビン酸及びこれらの塩類、亜二チオン酸塩、
酸化第一鉄、硫酸第一鉄、タンニン、リグニン、ブチル
ヒドロキシトルエン、ブチルヒドロキシアニソール等の
還元性物質の１種若しくは２種以上と必要に応じて、こ
れらとアルカリ金属若しくはアルカリ土類金属の水酸化
物、活性炭、水、その他の粉状若しくは粒状物質又は多
孔状物質との配合物を掲げることができる。
以上の脱酸素剤は酸素ガス透過が容易な紙製等の袋若し
くは容器に密封することが適当である。
本考案において、酸素ガス透過性の大きいプラスチック
フィルム製の袋にでんぷん性含水食品を封入する際、完
全密封を施しても本考案目的が充分達成できるが、封入
食品が外部に漏出しない程度のガス流通孔を設けること
により、より一層の効果が期待できる。
前記ガス流通孔は、前記封入の際、間欠シールすること
により設けても良いし、あるいは前記食品を封入する
前、封入時又は封入後にピンホール程度以上の孔を１ケ
所若しくは２ケ所以上設けることによっても良い。
なお、前記食品に、酸素ガスが存在しなしても増殖でき
る微生物が汚染している場合は、前記食品を酸素ガス透
過性の大きいプラスチックフィルム製の袋に封入後、極
力加熱殺菌することが望ましい。
以下、実施例を示す。
実施例 １
常法により製造されたゆでうどん200gをポリエチレン製
（0.04mm厚）に、含気率が約30％になるように封入し
て、でんぷん性含水食品の包装体１を得た。
前記包装体１と、脱酸素剤（亜二チオン酸ナトリウム0.
5g、水酸化カルシウム２ｇ、活性炭0.2g及び水0.1gの混
合物）を紙製袋に封入して得た包装体２とを、ポリエチ
レン（0.4mm厚）と塩化ビニリデン（0.022mm厚）の積層
フィルムで作られた酸素ガス透過性の小さい袋３（以
下、ガスバリヤー袋という）にいれ、完全密封して本考
案に係るゆでうどんの包装体（Ａ）を得た。
別に、実施例１で得た未包装のゆでうどん200gと脱酸素
剤の包装体２とを、含気率が約30%になるようにガスバ
リヤー袋３に完全密封して対照のゆでうどんの包装体
（Ｂ）を得た。
前記（Ａ）と（Ｂ）のゆでうどんの包装体を25℃のフラ
ン器で１週間保存したところ、いずれもカビ発生及び腐
敗等は認められず正常な外観を示したが、（Ｂ）のゆで
うどんにおいては脱酸素剤の成分が一部漏出し汚染を生
じていた。
実施例 ２
常法通り製造した赤飯200gをポリプロピレン袋に入れ密
封してでんぷん性含水食品の包装体１を得た。これを10
0℃で20分間蒸気加熱殺菌した。
冷後、実施例１と同一組成の脱酸素剤の包装体２ととも
にガスバリヤー袋３に脱気密封して本考案に係るでんぷ
ん性含水食品の包装体を得た。
前記包装体を25℃をフラン器に保存したところ、60日後
も正常な外観を示した。
なお、前記実施例で脱酸素剤を使用せず他は同一条件と
した赤飯の包装体は、保存７日目に腐敗（溶け）した。
実施例 ３
市販切りもちをポリエチレン袋（0.03mm厚）に入れ、脱
気密封したもの（Ａ）、間欠シールしたもの（Ｂ）、及
び密封後数ケ所にピンホールを設けたもの（Ｃ）それぞ
れ２個づつ計６個を、実施例１と同一組成の脱酸素剤の
包装体２とともに、ガスバリヤー袋３に含気密封し、25
℃のフラン器で保存したところ、（Ｂ）と（Ｃ）は30日
後も正常な外観を示したが、（Ａ）は保存３日後に極微
小なカビが発生し、以後の増殖は認めなかった。
前記脱気密封区（Ａ）について100℃で５分間加熱し冷
後前記実施例と同様に行ったものは30日後も正常な外観
を示した。
「効果」
本考案は、以上の如く構成したので次のような格別な効
果を奏する。
脱酸素剤がその包装内から漏出して食品を汚染する危
険性がない。
食品の包装体のみを加熱することができるので、脱酸
素剤の機能を低下させることなく、酸素ガスが存在しな
くても増殖できる易熱性菌の殺菌が可能である。
ゆでうどん等の表面粘着力が強く、かつ軟弱な食品の
場合、脱酸素剤の包装体を直接添付すると、食品表面を
傷つけて外観を劣化させたり、脱落あるいは剥離した食
品片が脱酸素剤包装体の通気部分を遮断して脱酸素剤の
機能を阻害するおそれがある。本考案ではこのようなお
それは全くない。
食品に脱酸素剤の包装体を直接添付すると、脱酸素剤
包装体が食品の内部に侵入して外部から見つけにくくな
ることがあり、消費者が脱酸素剤を誤って「調理」し、
「喫食」してしまうことが散見される。本考案ではこの
ようなおそれもない。[Detailed Description of the Invention] "Industrial field of application" The present invention uses starch-containing water-containing foods, which are the most perishable foods, without using additives such as synthetic preservatives and synthetic bactericides. The present invention relates to a starch-containing water-containing food package which can be efficiently preserved with almost no loss. "Prior art" For the purpose of imparting preservability to starch-containing water-containing foods, hydrogen peroxide, glycine, propylene glycol, ethyl alcohol, fatty acid monoglyceride, organic acids, etc. have been made to coexist, and sufficient heat sterilization is performed. Although methods have been carried out, these methods have problems such as deterioration of flavor and physical properties of foods, and safety of human body due to excessive use of additives. Also, for the purpose of inhibiting the growth of aerobic microorganisms that contaminate food,
Although degassing packaging or gas replacement packaging may be performed, it is difficult to remove oxygen gas almost completely, and it is also difficult to completely prevent permeation of oxygen gas in the atmosphere into the bag or container. The above-mentioned purpose of inhibiting growth has not been fully achieved. Therefore, when sealing a food using a film with low oxygen gas permeability, a method of coexisting a package of an oxygen scavenger and removing almost completely the oxygen gas in the package and the oxygen gas penetrating from the atmosphere Has been developed and has been quite effective. However, the disadvantage of this method is that the oxygen absorber has a high risk of leaking out of the package and contaminating the food, and heat sterilization of the food with the oxygen absorber reduces the function of the oxygen absorber, Further, the heat sterilization treatment is inappropriate because it may promote the leakage, and therefore it is difficult to sterilize heat-labile bacteria that can grow even in the absence of oxygen gas. Further, JP-A-53-15268 and JP-A-52-110841 disclose methods for preventing leakage and contamination of oxygen scavenger components. However, in both cases, the oxygen scavenger itself was devised, and the oxygen scavenger package was enclosed together with food in a small oxygen gas permeable bag, so there were the following problems. . That is, when heat sterilizing after packaging, there is a possibility that the function of the oxygen scavenger may be reduced, surface adhesive strength such as boiled udon is strong, and in the case of soft food, if the oxygen absorber package is directly attached, There is a risk that the food surface will be damaged and the appearance will be deteriorated, or that it will fall off or be peeled off and the food piece may block the ventilating part of the oxygen absorber package and inhibit the function of the oxygen absorber. If the package of (3) is directly attached, the package of the oxygen scavenger may enter the inside of the food and be difficult to find from the outside, and the consumer may erroneously "cook" the oxygen absorber. "Problems to be solved by the device" The present inventor has solved all of the above problems and has investigated a packaged food that does not inhibit the function of the oxygen absorber and does not misidentify the oxygen absorber. . "Means to solve the problem" Conventionally, the oxygen absorber package was enclosed in a bag or container together with the unwrapped food. It is presumed that this was due to what was thought not to be done. Therefore, it is considered that the adoption of double packaging, which is considered to be a conventional means, was actively excluded for foods using an oxygen absorber. Therefore, the present inventor chose a bag with high oxygen gas permeability, and put a food package containing a food exhibiting high water activity and a package of oxygen scavenger into a bag with small oxygen permeability. As a result of an experiment focusing on sealing, the present invention was completed by discovering that this configuration can also sufficiently achieve the preservation purpose. That is, the present invention is oxygen gas permeability larger plastic film bag of it "oxygen gas permeability of 1000cc / m 2 / 24hr / atm or higher, water activity 0.90
The package 1 encapsulating starch hydrous foods showing the (measurement temperature 25 ° C.) or higher, and a package 2 of the oxygen absorber, the oxygen gas permeability of oxygen gas transmission rate is less than 100cc / m 2 / 24hr / atm The present invention relates to a starch-containing water-containing food package, which is characterized in that it is put in a bag 3 made of a plastic film having a low property or a laminated film of plastic and aluminum and completely sealed. In this invention, water activity of starchy hydrous foods, noodles, cooked rice, and all foods produced mainly from starch or starches (measured by the graph insertion method at 25 ° C) Is 0.90 or more, for example, boiled udon, raw udon, boiled Japanese buckwheat, raw Japanese buckwheat noodles, steamed Chinese noodles, raw Chinese noodles, white rice, red rice, gome rice and noodle-like foods that are manufactured mainly from rice are listed. To be Foods having a water activity of less than 0.90 fall into the category of so-called intermediate-moisture foods or dry foods and exhibit appropriate preservability, and are therefore excluded from the foods of the present invention. In the present invention, a bag made of a plastic film having high oxygen gas permeability means that the oxygen gas permeability of the film is about 1000cc.
/ M 2/24 hr / atm refers to those (20 ℃ · 80% RH) or more,
Polyethylene and polypropylene are the most suitable. The oxygen gas permeability of small plastic film or plastic and the aluminum bag made from laminated films, the oxygen gas permeability of the film is about 100cc / m 2/2
4 hours / atm (20 ℃ ・ 80% RH) or less, for example, a laminated film of polyethylene, polypropylene, polyester or cellophane and vinylidene chloride, vinylon and a laminated film of the plastic film and aluminum are most suitable. is there. As an oxygen scavenger that can be used in the present invention, ascorbic acid, erythorbic acid and salts thereof, dithionite,
One or more reducing substances such as ferrous oxide, ferrous sulfate, tannin, lignin, butylhydroxytoluene, and butylhydroxyanisole, and, if necessary, these and alkali metal or alkaline earth metal water. Blends with oxides, activated carbon, water and other powdery or granular substances or porous substances can be mentioned. It is suitable to seal the above oxygen scavenger in a bag or container made of paper or the like that allows easy permeation of oxygen gas. In the present invention, when the starch-containing water-containing food is enclosed in a plastic film bag having a high oxygen gas permeability, the object of the present invention can be fully achieved even if the container is completely sealed, but the enclosed food does not leak to the outside. Further effects can be expected by providing the flow holes. The gas flow holes may be provided by intermittent sealing at the time of the encapsulation, or one or two or more pin holes or more may be provided before, during, or after encapsulating the food. Is also good. If the food is contaminated with microorganisms that can proliferate even in the absence of oxygen gas, it is desirable to sterilize the food by heating it after enclosing it in a plastic film bag having a large oxygen gas permeability. . Examples will be shown below. Example 1 200 g of boiled udon produced by a conventional method was enclosed in polyethylene (thickness 0.04 mm) so that the air content was about 30% to obtain a starch-containing water-containing food package 1. The package 1 and an oxygen absorber (sodium dithionite 0.
5 g, a mixture of 2 g of calcium hydroxide, 0.2 g of activated carbon and 0.1 g of water) was enclosed in a paper bag to obtain a packaging body 2 and a laminated film of polyethylene (0.4 mm thickness) and vinylidene chloride (0.022 mm thickness). The bag 3 (hereinafter referred to as a gas barrier bag) having a low oxygen gas permeability made in (4) was completely sealed and the boiled udon package (A) according to the present invention was obtained. Separately, 200 g of unwrapped boiled udon obtained in Example 1 and the package 2 of the oxygen scavenger were completely sealed in a gas barrier bag 3 so that the air content was about 30%. A package (B) was obtained. The boiled udon packages of (A) and (B) were stored in a Flanker at 25 ° C for 1 week, and no normal mold or spoilage was observed, but the normal appearance was observed. In the boiled udon, part of the oxygen scavenger component leaked out and caused contamination. Example 2 200 g of red rice produced according to a conventional method was placed in a polypropylene bag and sealed to obtain a starch-containing water-containing food package 1. This 10
Sterilized by steam heating at 0 ° C for 20 minutes. After cooling, it was degassed and hermetically sealed in a gas barrier bag 3 together with a package 2 of the oxygen scavenger having the same composition as in Example 1 to obtain a starch-containing water-containing food package according to the present invention. When the package was stored in a Flan container at 25 ° C., it showed a normal appearance even after 60 days. In addition, the package of red rice under the same conditions except that the oxygen scavenger was not used in the above-mentioned example was putrefaction (melted) on the 7th day of storage. Example 3 A commercially available mochi was put in a polyethylene bag (0.03 mm thick) and degassed and sealed (A), intermittently sealed (B), and pinholes were provided at several places after sealing (C). A total of 6 pieces of 2 pieces, together with a package 2 of the oxygen scavenger having the same composition as in Example 1, were air-tightly sealed in a gas barrier bag 3, 25
When stored in a furan container at ℃, (B) and (C) showed a normal appearance even after 30 days, but (A) had microscopic mold after 3 days of storage, and no further growth was observed. It was The deaeration-sealed section (A) was heated at 100 ° C. for 5 minutes, cooled, and then subjected to the same procedure as in the above-mentioned Example, and showed a normal appearance after 30 days. "Effect" Since the present invention is configured as described above, it has the following special effects. There is no risk of oxygen absorber leaking out of its packaging and contaminating food. Since only the package of food can be heated, it is possible to sterilize heat-labile bacteria that can grow even in the absence of oxygen gas without lowering the function of the oxygen scavenger. In the case of soft foods such as boiled udon that have strong surface adhesiveness and are soft, if the oxygen absorber packaging is directly attached, the food surface may be damaged and the appearance may be deteriorated, or the removed or peeled food pieces may be packaged with oxygen absorber. It may block the ventilated parts of the body and interfere with the function of the oxygen scavenger. The present invention has no such fear. If the oxygen absorber package is directly attached to the food, the oxygen absorber package may enter the inside of the food product and become difficult to find from the outside, so that the consumer erroneously "cooks" the oxygen absorber.
It is often seen that they "eat". The present invention does not have such a fear.
【図面の簡単な説明】
図面は、本考案の一実施例を示す一部切欠斜視図であ
る。
１……でんぷん性含水食品を封入した包装体
２……脱酸素剤の包装体
３……酸素ガス透過性の小さい袋BRIEF DESCRIPTION OF THE DRAWINGS The drawing is a partially cutaway perspective view showing an embodiment of the present invention. 1 ... Packing body containing starch-containing water-containing food 2 ... Package of oxygen absorber 3 ... Bag with small oxygen gas permeability
Claims (1)
以上である酸素ガス透過性の大きいプラスチックフィル
ム製の袋に、水分活性0.90（測定温度25℃）以上を示す
でんぷん性含水食品を封入した包装体１と、脱酸素剤の
包装体２とを、酸素ガス透過度が100cc／m2／24hr／atm
以下である酸素ガス透過性の小さいプラスチックフィル
ム若しくはプラスチックとアルミニウムの積層フィルム
より製造された袋３に入れ完全密封してなることを特徴
とするでんぷん性含水食品の包装体。 【請求項２】前記でんぷん性含水食品を封入した包装体
１が、間欠シールされているか、あるいは包装体１にピ
ンホール程度以上の大きさの孔を１ケ所若しくは２ケ所
以上設けてなる実用新案登録請求の範囲第１項に記載の
でんぷん性含水食品の包装体。[Corrected statement] [Claims for utility model registration] [Claim 1] Oxygen gas permeability of 1000cc / m 2 / 24hr / atm
In the above-mentioned plastic film bag having a large oxygen gas permeability, a package 1 in which a starchy water-containing food having a water activity of 0.90 (measurement temperature 25 ° C) or more is enclosed, and a package 2 of an oxygen scavenger, Oxygen gas permeability is 100cc / m 2 / 24hr / atm
A package for a starch-containing water-containing food, characterized in that it is put in a bag 3 made of a plastic film having a low oxygen gas permeability or a laminated film of plastic and aluminum and completely sealed. 2. A utility model in which the package 1 in which the starchy hydrous food is enclosed is intermittently sealed, or the package 1 is provided with one or two or more holes each having a size equal to or larger than a pinhole. A package for a starchy water-containing food according to claim 1.
Family
ID=
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