JP5436742B2 - High-concentration retort fluid food and method for producing the same - Google Patents
High-concentration retort fluid food and method for producing the same Download PDFInfo
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
本発明は、高濃度レトルト流動食品及びその製造方法に関し、特に製造時に褐色付着物の生成を抑制した高濃度レトルト流動食品及びその製造方法に関する。また、本発明は、高濃度レトルト流動食品の製造において生成する褐色付着物の抑制方法に関する。 The present invention relates to a high-concentration retort fluid food and a method for producing the same, and more particularly to a high-concentration retort fluid food that suppresses the formation of brown deposits during production and a method for producing the same. Moreover, this invention relates to the suppression method of the brown deposit | attachment produced | generated in manufacture of a high concentration retort fluid food.
近年、常温流通や長期保存を目的とした、いわゆるレトルト食品が多数開発され、市場に広まっている。通常、食品の表面や内部には必ずカビ、酵母、細菌などの微生物が付着あるいは混入し、水分が多い場合には腐敗変敗を引き起こすため、食品を包装した後に加熱殺菌が行われる。この時、蒸気や加圧熱水を利用し、加圧下で１００℃を超えて加熱殺菌を行うレトルト殺菌を行うことで、常温長期保存が可能となる。 In recent years, a large number of so-called retort foods for the purpose of normal temperature distribution and long-term storage have been developed and spread on the market. Usually, microorganisms such as mold, yeast, and bacteria always adhere to or mix on the surface and inside of food, and when there is a lot of water, it causes decay and deterioration. At this time, by using steam or pressurized hot water and performing retort sterilization in which heat sterilization is performed under pressure exceeding 100 ° C., long-term storage at room temperature becomes possible.
一方、胃腸系疾患の患者や高齢者に対する効率的な栄養補給を行うために、高濃度で栄養素のバランスがとれており、１ｋｃａｌ／ｍｌ程度の高カロリーである種々の流動食品が開発されている。こうした流動食品はソフトバッグなどに包装され、レトルト殺菌された高濃度レトルト流動食品として知られており、臨床現場において作業効率を大幅に改善している。 On the other hand, in order to provide efficient nutritional support for patients with gastrointestinal diseases and the elderly, various liquid foods with a high concentration of nutrients and high calories of about 1 kcal / ml have been developed. . Such a liquid food is known as a high-concentration retort liquid food packaged in a soft bag and sterilized by retort, and greatly improves the work efficiency in the clinical field.
こうしたソフトバッグ入りレトルト流動食品は開発当初、１ｋｃａｌ／ｍｌ程度の組成が主流であったが、近年の技術革新により１．５ｋｃａｌ／ｍｌ程度の高濃度タイプが商品化されるようになり、将来的には２．０ｋｃａｌ／ｍｌの超高濃度タイプも開発が進み、さらに効率的な栄養補給が可能となると考えられる。 Such retort liquid foods containing soft bags were mainly developed at a composition of about 1 kcal / ml at the beginning of development. However, high-concentration types of about 1.5 kcal / ml have been commercialized in recent years due to technological innovation. The development of an ultra-high-concentration type of 2.0 kcal / ml is considered to enable more efficient nutritional supplementation.
しかし、高濃度タイプの流動食品を製造する際、レトルト殺菌時にソフトバッグなどの包装容器内のヘッドスペース（空気だまり）に褐色付着物が発生するという問題点がある。これは、今後の商品トレンドでもある内容液が高濃度タイプになるに従い、褐色付着物の絶対量が増えてしまう。この褐色付着物は、容器内のヘッドスペースに付着している内容液に由来し、レトルト殺菌処理における熱変性により発生すると考えられている。 However, when manufacturing a high-concentration type liquid food, there is a problem that brown deposits are generated in a head space (air pocket) in a packaging container such as a soft bag during retort sterilization. This is because the absolute amount of the brown deposit increases as the content liquid, which is a future product trend, becomes a high concentration type. This brown deposit originates from the content liquid adhering to the head space in the container and is considered to be generated by thermal denaturation in the retort sterilization treatment.
こうして発生してしまう褐色付着物は、食品由来であるために食品衛生上では問題が無いものの、褐色の異物が付着するということで、商品価値が著しく損なわれてしまったり、内容物の食味・風味が変わってしまうことがある。さらには褐色付着物が容器内で剥離した場合に、医療や介護の現場で使用する経鼻チューブなどへ、その剥離した物が詰まってしまうなどの問題が起きる可能性もあった。 Although the brown deposits that occur in this way are derived from food, there is no problem in food hygiene, but brown foreign matter adheres, so that the commercial value is significantly impaired, the taste and content of the contents The flavor may change. Further, when the brown deposit is peeled off in the container, there is a possibility that a problem such as clogging of the peeled matter may occur in a nasal tube used in medical or nursing care.
また、この現象は揺動式レトルト殺菌装置においては発生する程度が低いが、静置式レトルト殺菌装置においては顕著に発生してしまう。一般的に揺動式レトルト殺菌装置は、静置式レトルト殺菌装置と比べ設備費用が高く、それに伴い商品製造コストが高くなってしまう。従って製造コストを低く抑える為には、静置式レトルト殺菌装置を使用することが好ましく、当該問題の早急な解決を必要としている。また、今後はさらなる高濃度化により揺動式レトルト殺菌装置でも褐色付着物の発生は問題となることが予想される。 In addition, this phenomenon is less likely to occur in a rocking retort sterilizer, but it occurs remarkably in a stationary retort sterilizer. Generally, the swing-type retort sterilizer has a higher equipment cost than the stationary retort sterilizer, which increases the product manufacturing cost. Therefore, in order to keep the manufacturing cost low, it is preferable to use a stationary retort sterilizer, which requires an immediate solution to the problem. In the future, the occurrence of brown deposits is expected to become a problem even in a rocking retort sterilizer due to further higher concentration.
一方、例えば特許文献１には、可溶飽和量以下の炭酸ガスを含有する飲食品を、ガス遮蔽性容器に、完全無気相（容器内に気相を全く含有しない状態）で充填密封し、陽圧化による容器の破裂や破損などを防止する方法が記載されている。しかし、褐色付着物などの抑制については何ら開示も示唆もされていない。 On the other hand, for example, in Patent Document 1, a food and drink containing a carbon dioxide gas having a soluble saturation amount or less is filled and sealed in a gas shielding container in a completely gas-free state (a state in which no gas phase is contained in the container). A method for preventing rupture or breakage of the container due to positive pressure is described. However, there is no disclosure or suggestion about the suppression of brown deposits and the like.
したがって本発明では、高濃度レトルト流動食品の製造過程におけるレトルト殺菌時の褐色付着物の発生を抑制して、商品価値を維持し、かつ食品本来の食味・風味を損なわない、ソフトバッグなどの容器に封入された高濃度レトルト流動食品及びその製造方法を提供することを課題とする。また、特に静置式レトルト殺菌装置にて高濃度タイプ流動食品を製造することができる高濃度レトルト流動食品及びその製造方法を提供することを課題とする。さらに本発明では、高濃度レトルト流動食品の製造において生成する褐色付着物の抑制方法を提供することを課題とする。 Therefore, in the present invention, a container such as a soft bag that suppresses the occurrence of brown deposits during retort sterilization in the manufacturing process of high-concentration retort fluid food, maintains the commercial value, and does not impair the original taste and flavor of the food. It is an object of the present invention to provide a high-concentration retort fluid food encapsulated in and a manufacturing method thereof. It is another object of the present invention to provide a high-concentration retort fluid food that can produce a high-concentration type liquid food using a stationary retort sterilizer and a method for producing the same. Furthermore, this invention makes it a subject to provide the suppression method of the brown deposit produced | generated in manufacture of a high concentration retort fluid food.
そこで本研究者らは、上記課題を解決すべく鋭意検討した結果、通常のレトルト殺菌工程において、封入後の包装容器に発生するヘッドスペースを特定のガス組成物で置換することにより、褐色付着物の発生を著しく抑制することができることを発見し、本発明を完成するに至った。 Therefore, as a result of intensive studies to solve the above-mentioned problems, the present researchers have replaced brown head deposits with a specific gas composition in the normal retort sterilization process by replacing the head space generated in the sealed packaging container with a specific gas composition. It has been found that the occurrence of the above can be remarkably suppressed, and the present invention has been completed.
すなわち本発明は、少なくとも１ｋｃａｌ／ｍｌの高濃度流動食品組成物を包装容器に封入した後にレトルト殺菌して製造される高濃度レトルト流動食品であって、そのヘッドスペースを、二酸化炭素を少なくとも８０％含んでなるガス組成物にて置換した後にレトルト殺菌処理を行うことを特徴とする高濃度レトルト流動食品を提供することで、上記課題を解決することが可能となった。 That is, the present invention is a high-concentration retort fluid food produced by enclosing a high-concentration liquid food composition of at least 1 kcal / ml in a packaging container and then sterilizing by retort, the headspace comprising at least 80% carbon dioxide. By providing a high-concentration retort fluid food characterized by performing retort sterilization after substituting with a gas composition comprising the above, the above-described problems can be solved.
上記高濃度レトルト流動食品においては、前記レトルト殺菌処理が静置式レトルト殺菌装置を用いて行われることが好ましい。 In the said high concentration retort fluid foodstuff, it is preferable that the said retort sterilization process is performed using a stationary retort sterilizer.
また、この時、前記レトルト殺菌処理が、殺菌温度１２０℃以上、殺菌時間３〜３０分の条件で行われることが好ましい。 At this time, it is preferable that the retort sterilization treatment is performed under a sterilization temperature of 120 ° C. or higher and a sterilization time of 3 to 30 minutes.
上記高濃度レトルト流動食品の包装容器の形状としては、平袋またはスタンディングパウチが好ましく用いられる。 As the shape of the packaging container for the high-concentration retort liquid food, a flat bag or a standing pouch is preferably used.
また、高濃度レトルト流動食品をある特定の製造方法を提供するにより、上記課題を解決することができる。すなわち本発明は、高濃度レトルト流動食品の製造方法であって、少なくとも１ｋｃａｌ／ｍｌの高濃度流動食品組成物を包装容器に入れる工程と、そのヘッドスペースを、二酸化炭素を少なくとも８０％含んでなるガス組成物にて置換して封止する工程と、包装容器封入後の前記食品組成物を所定温度、所定時間で、レトルト殺菌する工程とを含んでなる高濃度レトルト流動食品の製造方法により上記課題を解決することができる。 Moreover, the said subject can be solved by providing a certain specific manufacturing method of a high concentration retort fluid food. That is, this invention is a manufacturing method of a high concentration retort fluid foodstuff, Comprising: The process which puts a high concentration fluid food composition of at least 1 kcal / ml in a packaging container, The head space contains at least 80% of carbon dioxide By the method for producing a high-concentration retort fluid food comprising the steps of substituting and sealing with a gas composition, and retort sterilizing the food composition after enclosing the packaging container at a predetermined temperature and for a predetermined time The problem can be solved.
なお、上記方法のレトルト殺菌工程は、静置式レトルト殺菌装置を用いて行われることが好ましい。 In addition, it is preferable that the retort sterilization process of the said method is performed using a stationary retort sterilizer.
また、前記レトルト殺菌工程における前記所定温度は１２０℃以上であることが好ましく、また、前記所定時間は３〜３０分であることが好ましい。 Moreover, it is preferable that the said predetermined temperature in the said retort sterilization process is 120 degreeC or more, and it is preferable that the said predetermined time is 3 to 30 minutes.
上記方法において用いられる包装容器の形状としては、平袋またはスタンディングパウチであることが好ましい。 The shape of the packaging container used in the above method is preferably a flat bag or a standing pouch.
また、本発明は、高濃度レトルト流動食品の製造において生成する褐色付着物の抑制方法を提供する。本発明の褐色付着物の抑制方法は、少なくとも１ｋｃａｌ／ｍｌの高濃度流動食品組成物を包装容器に封入する工程と、包装容器封入後の前記食品組成物を所定温度、所定時間で、レトルト殺菌する工程とを含んでなる高濃度レトルト流動食品の製造方法において、封入後の包装容器に発生するヘッドスペースを、二酸化炭素を少なくとも８０％含んでなるガス組成物にて置換することを特徴とする。 Moreover, this invention provides the suppression method of the brown deposit produced | generated in manufacture of a high concentration retort fluid foodstuff. The method for suppressing brown deposits of the present invention includes a step of enclosing a high-concentration fluid food composition of at least 1 kcal / ml in a packaging container, and retort sterilization of the food composition after enclosing the packaging container at a predetermined temperature and a predetermined time. In the method for producing a high-concentration retort fluid food comprising the step of: a head space generated in the packaged container after the encapsulation is replaced with a gas composition containing at least 80% carbon dioxide. .
本発明により、高濃度タイプ流動食品組成物を採用した場合であっても、その製造過程においてレトルト殺菌時の褐色付着物の発生を大幅に抑制することが可能となる。これにより、高濃度レトルト流動食品の商品価値を維持し、かつ食品本来の食味・風味を損なわない、ソフトバッグ入り高濃度レトルト流動食品を提供することが可能となる。また、当該流動食品を製造できる製造方法を提供することができる。 Even if it is a case where a high concentration type liquid food composition is employ | adopted by this invention, it becomes possible to suppress significantly generation | occurrence | production of the brown deposit | attachment at the time of the retort sterilization in the manufacture process. Thereby, it is possible to provide a high-concentration retort fluid food containing soft bags that maintains the commercial value of the high-concentration retort fluid food and does not impair the original taste and flavor of the food. Moreover, the manufacturing method which can manufacture the said liquid food can be provided.
さらに本発明により、特に静置式レトルト殺菌装置にて高濃度レトルト流動食品を製造することが可能となり、コストアップを抑制することができるため経済効果も大きい。 Furthermore, according to the present invention, it is possible to produce a high-concentration retort fluid food, particularly with a stationary retort sterilizer, and an increase in cost can be suppressed, resulting in a great economic effect.
以下、本発明について詳細に説明するが、本発明は、以下に述べる個々の形態には限定されない。なお、本明細書において用語「食品」は、食品組成物とそれを包装した商品の形態のものの双方を包含する意味で用いられ、それぞれは適宜解釈される。 Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below. In the present specification, the term “food” is used to include both a food composition and a product in the form of a product in which the food composition is packaged, and each is interpreted as appropriate.
本発明の高濃度の流動食品は経口、経管的に投与されるための食品組成物に適用されるものであり、主に胃腸系疾患の患者や高齢者などに対する効率的な栄養補給を行うためのものである。特に入院患者における術前・術後の栄養管理に使用される場合が多い。こうした流動食品は、高濃度、高カロリーであることが必要であり、消化吸収も良く、蛋白質、脂質、糖質の３大栄養素とビタミン類、ミネラル類がバランスよく配合されていることが好ましい。 The high-concentration liquid food of the present invention is applied to a food composition for oral or tube administration, and provides efficient nutritional supplementation mainly for patients with gastrointestinal diseases or the elderly. Is for. It is often used for pre- and post-operative nutrition management, especially in hospitalized patients. Such a liquid food is required to have a high concentration and a high calorie, has good digestion and absorption, and preferably contains three major nutrients of protein, lipid and carbohydrate, vitamins and minerals in a well-balanced manner.
本発明における流動食品組成物に用いられる蛋白質としては、これらに限定されないが、例えば、乳蛋白、肉蛋白などの動物性蛋白、大豆蛋白などの植物性蛋白、ペプチドやアミノ酸を含む先の蛋白質の酵素分解物などを、単独あるいは任意の組み合わせで用いることができる。蛋白質の流動食品組成物中に占めるエネルギー量は、全エネルギー量の１０〜３０％であることが好ましい。 Proteins used in the liquid food composition of the present invention are not limited to these, but include, for example, animal proteins such as milk protein and meat protein, vegetable proteins such as soybean protein, and proteins including peptides and amino acids. Enzymatic degradation products and the like can be used alone or in any combination. It is preferable that the energy amount which occupies in the fluid food composition of protein is 10 to 30% of the total energy amount.
本発明における流動食品組成物に用いられる糖質としては、これらに限定されないが、例えば、ブドウ糖、果糖などの単糖類、でんぷん、デキストリンなどの多糖類やマルトース、乳糖などの２糖類を含むオリゴ糖類を、単独あるいは任意の組み合わせで用いることができる。糖質の流動食品組成物中に占めるエネルギー量は、全エネルギー量の３０〜８５％であることが好ましい。 The carbohydrate used in the liquid food composition in the present invention is not limited to these, but includes, for example, monosaccharides such as glucose and fructose, polysaccharides such as starch and dextrin, and oligosaccharides including disaccharides such as maltose and lactose. Can be used alone or in any combination. It is preferable that the energy amount which occupies in the fluid food composition of saccharides is 30 to 85% of the total energy amount.
本発明における流動食品組成物に用いられる脂質としては、これらに限定されないが、例えば、大豆油、コーン油、綿実油、シソ油、ヤシ油、菜種油などの植物油、牛脂、豚脂、魚油などの動物油、合成トリグリセリドなどを、単独あるいは任意の組み合わせで用いることができる。脂質の流動食品組成物中に占めるエネルギー量は、全エネルギー量の５〜４０％であることが好ましい。 Examples of lipids used in the liquid food composition of the present invention include, but are not limited to, vegetable oils such as soybean oil, corn oil, cottonseed oil, perilla oil, coconut oil, and rapeseed oil, and animal oils such as beef tallow, lard, and fish oil. Synthetic triglycerides and the like can be used alone or in any combination. The amount of energy occupying in the liquid food composition of lipid is preferably 5 to 40% of the total amount of energy.
本発明における流動食品組成物には、その他の成分として、これらに限定されないが、例えば、食物繊維、ビタミン類、ミネラル類、有機酸、有機塩基、果汁、フレーバー類などを組み合わせることができる。 In the fluid food composition of the present invention, as other components, for example, dietary fiber, vitamins, minerals, organic acids, organic bases, fruit juices, flavors and the like can be combined.
本発明における流動食品組成物は、好ましくは１ｋｃａｌ／ｍｌ以上であり、より好ましくは１．５ｋｃａｌ／ｍｌ以上である。１ｋｃａｌ／ｍｌ未満では、本発明の目的である効率的な栄養補給を行うことが困難となる。 The liquid food composition in the present invention is preferably 1 kcal / ml or more, more preferably 1.5 kcal / ml or more. If it is less than 1 kcal / ml, it is difficult to perform efficient nutritional supplementation, which is an object of the present invention.
本発明における流動食品組成物の粘度は、好ましくは５〜１００ｃＰであり、より好ましくは５〜３０ｃＰである。 The viscosity of the fluid food composition in the present invention is preferably 5 to 100 cP, more preferably 5 to 30 cP.
レトルト殺菌に適した包装用容器に必要とされる性能としては、ａ）食品衛生法やＦＤＡなどに定められている食品の安全性法規に適合していること、ｂ）無味、無臭であること（特にシーラント剤など）、ｃ）レトルト殺菌時の高温に対して耐熱性が十分であること、ｄ）ヒートシールなどにより完全密封できること、ｅ）素材強度（シール強度、突刺し、耐圧など）が十分なレベルであること、ｆ）流通保存時における防湿性、酸素遮断性に優れていること、などが挙げられる。 The performance required for packaging containers suitable for retort sterilization includes: a) conforming to food safety regulations stipulated by the Food Sanitation Act and FDA, b) tasteless and odorless. (Especially sealant, etc.), c) sufficient heat resistance against high temperatures during retort sterilization, d) complete sealing by heat sealing, etc. e) material strength (seal strength, piercing, pressure resistance, etc.) And a sufficient level, and f) excellent moisture resistance and oxygen barrier properties during distribution storage.
本発明の高濃度レトルト流動食品に用いられる包装容器には、一般的に知られている多層構造のレトルト包装容器を用いることができ、また、そうしたレトルト包装容器に使用されている素材であれば、任意の素材を使用することができる。また、包装容器の形状については特に限定されないが、平袋、スタンディングパウチ、成形トレイ、成形カップなどが挙げられる。静置式レトルト殺菌装置を用いた場合に、横向きに寝かされた状態で殺菌する包装容器では、ヘッドスペースが容器内で横向きに大きく広がり、充填される流動食品組成物と容器とが常時で接触しない面積が大きくなる。この状態で包装容器が横向きに寝かされてレトルト殺菌処理が行われると褐色付着物が多くなる傾向があるために、本発明は、平袋またはスタンディングパウチに適用することが好ましい。 As the packaging container used for the high-concentration retort fluid food of the present invention, a generally known multilayered retort packaging container can be used, and any material used for such a retort packaging container can be used. Any material can be used. Further, the shape of the packaging container is not particularly limited, and examples thereof include a flat bag, a standing pouch, a molding tray, and a molding cup. When a stationary retort sterilizer is used, in a packaging container that sterilizes while lying down sideways, the head space widens laterally in the container, and the liquid food composition to be filled and the container are always in contact with each other. The area that is not increased. In this state, when the packaging container is laid sideways and subjected to retort sterilization, brown deposits tend to increase. Therefore, the present invention is preferably applied to a flat bag or a standing pouch.
本発明において適用されるレトルト殺菌方法は一般的に知られている方法を用いることができる。本発明は、これには限定されないが、例えば、温度範囲としては、１００℃〜１４０℃、より好ましくは１０５℃〜１３５℃であり、さらに好ましくは１２０℃〜１３０℃であるが、対象となる食品組成物、包装容器形状などに応じて適宜設定することができる。また、殺菌時間については、適用される温度によっても異なるが、数秒から４００分程度である。例えば、１２０℃〜１３０℃で３〜３０分の温度・時間条件などが一般的に用いられる範囲である。 As the retort sterilization method applied in the present invention, a generally known method can be used. Although this invention is not limited to this, For example, as a temperature range, it is 100 to 140 degreeC, More preferably, it is 105 to 135 degreeC, More preferably, it is 120 to 130 degreeC, but becomes object. It can set suitably according to a food composition, a packaging container shape, etc. The sterilization time is about several seconds to about 400 minutes, although it varies depending on the applied temperature. For example, temperature and time conditions of 120 to 130 ° C. for 3 to 30 minutes are generally used.
レトルト殺菌はレトルト殺菌用の特殊な装置によって行われ、大別するとバッチ式と連続式が挙げられる。特に本発明の解決すべき褐色付着物が顕著に生じてしまうバッチ式の中の静置式レトルト殺菌において大幅な改良効果が得られる。 Retort sterilization is performed by a special device for retort sterilization, which can be roughly classified into a batch type and a continuous type. In particular, a significant improvement effect can be obtained in the stationary retort sterilization in the batch system in which the brown deposit to be solved of the present invention is remarkably generated.
本発明においては、レトルト殺菌時にレトルト包装容器内のヘッドスペースに褐色付着物が生じることを抑制することを課題とする。ここで言う「ヘッドスペース」とは、レトルト包装容器に食品組成物を充填して密閉した時に充填した食品上部に残る空間である。一般的には、このヘッドスペースはヒートシール前後に脱気処理することで空気が残留しないように処理はなされるが、完全に無くすことができず、空間が残ってしまう。 In this invention, it makes it a subject to suppress that a brown deposit arises in the head space in a retort packaging container at the time of retort sterilization. The “head space” referred to here is a space remaining on the top of the filled food when the retort packaging container is filled with the food composition and sealed. In general, this head space is processed so that air does not remain by performing a deaeration process before and after heat sealing, but it cannot be completely eliminated, and a space remains.
一般的なレトルト殺菌を施す容器のヘッドスペースには、様々な理由から窒素ガスが充填されているが、本発明においては、この空間を、二酸化炭素を少なくとも８０％含んでなるガス組成物にて置換する。これにより静置式レトルト殺菌装置を用いたレトルト殺菌においても褐色付着物の発生を効果的に抑制することができる。本発明において使用される二酸化炭素を含むガス組成物とは、二酸化炭素を少なくとも８０％、好ましくは９０％、より好ましくは９５％含んでいるガス組成物であることが必要であるが、二酸化炭素が１００％であってもよい。 The head space of a container for performing general retort sterilization is filled with nitrogen gas for various reasons. In the present invention, this space is filled with a gas composition containing at least 80% carbon dioxide. Replace. Thereby, generation | occurrence | production of a brown deposit can be effectively suppressed also in the retort sterilization using a stationary retort sterilizer. The gas composition containing carbon dioxide used in the present invention is required to be a gas composition containing at least 80%, preferably 90%, more preferably 95% carbon dioxide. May be 100%.
また、（ヘッドスペース容量／（食品組成物量＋ヘッドスペース容量））をＶとした場合、二酸化炭素の水溶性を考慮すると、前記ガス組成物の置換前のＶが３％〜４０％であり、置換・殺菌後のＶが０％〜１％であることが好ましい。ただし、置換前のＶが大きすぎると、製品のｐＨが大きく変化し、風味や物性へ悪影響を及ぼす可能性がある。そのため、置換前のＶとして好ましくは３％〜３０％、より好ましくは５％〜２０％、さらに好ましくは５％〜１５％である。 When (head space capacity / (food composition amount + head space capacity)) is V, considering the water solubility of carbon dioxide, V before replacement of the gas composition is 3% to 40%, It is preferable that V after substitution and sterilization is 0% to 1%. However, if V before substitution is too large, the pH of the product may change greatly, which may adversely affect the flavor and physical properties. Therefore, the V before substitution is preferably 3% to 30%, more preferably 5% to 20%, and further preferably 5% to 15%.
以下、本発明について実施例を挙げて説明するが、本発明は、これらにより限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited by these.
［実施例１］
最大容量が４００ｍｌのソフトバッグレトルト殺菌用容器へ、水２６６ｍｌを常法に従い充填した。この容器のヘッドスペースを、二酸化炭素ガス組成物と窒素ガス組成物とでそれぞれ置換した試料を２種作成し、それぞれ試料１、試料２とした。得られた試料について充填から約１０分後に、ヘッドスペースの容量と組成を比較した。なお、充填時のヘッドスペース容量は約２０ｍｌであった。
[Example 1]
A soft bag retort sterilization container having a maximum capacity of 400 ml was filled with 266 ml of water according to a conventional method. Two types of samples were prepared by replacing the headspace of this container with a carbon dioxide gas composition and a nitrogen gas composition, respectively, and they were designated as Sample 1 and Sample 2, respectively. About 10 minutes after the filling of the obtained sample, the capacity and composition of the head space were compared. The head space capacity at the time of filling was about 20 ml.
試料１：ヘッドスペース容量 ８．０ｍｌ
試料２：ヘッドスペース容量 ２０．０ｍｌ
Sample 1: Head space capacity 8.0 ml
Sample 2: Head space capacity 20.0 ml
二酸化炭素ガス組成物を用いた試料１では、ヘッドスペース容量が試料２と比べて激減した。なお、上記ヘッドスペースの二酸化炭素ガス組成物と窒素ガス組成物の組成は以下の通りであった。 In sample 1 using the carbon dioxide gas composition, the headspace capacity was drastically reduced as compared to sample 2. The composition of the carbon dioxide gas composition and the nitrogen gas composition in the head space was as follows.
［二酸化炭素ガス組成物のガス組成］
ＣＯ2：９１％、Ｎ2：７％、Ｏ2：２％
［窒素ガス組成物のガス組成］
ＣＯ2：４％、Ｎ2：９６％、Ｏ2：０％
[Gas composition of carbon dioxide gas composition]
CO 2 : 91%, N 2 : 7%, O 2 : 2%
[Gas composition of nitrogen gas composition]
CO 2 : 4%, N 2 : 96%, O 2 : 0%
［実施例２］
次いで、実際の高濃度の流動食品組成物を充填し、レトルト殺菌を行った。用いた流動食品組成物の組成は以下の通りである。
[Example 2]
Subsequently, the actual high-concentration liquid food composition was filled, and retort sterilization was performed. The composition of the fluid food composition used is as follows.
［成分組成］
固形分 ：３４．４重量％
蛋白質 ： ６．０重量％
脂質 ： ４．２重量％
炭水化物：２３．２重量％
灰分 ： １．０重量％
水分 ：６５．６重量％
[Ingredient composition]
Solid content: 34.4% by weight
Protein: 6.0% by weight
Lipid: 4.2% by weight
Carbohydrate: 23.2% by weight
Ash content: 1.0% by weight
Moisture: 65.6% by weight
［配合組成］
ＭＰＣ ： ３．７５０重量％
Ｎａカゼイネート ： ３．１７９重量％
デキストリン ：２０．７５５重量％
食物繊維 ： １．６３４重量％
亜鉛酵母 ： ０．００９重量％
ミネラル酵母 ： ０．０７４重量％
セレン酵母 ： ０．００２重量％
クロム酵母 ： ０．００２重量％
マンガン酵母 ： ０．０４０重量％
ヨウ素酵母 ： ０．００５重量％
ペクチン ： ０．０５０重量％
ショ糖 ： １．０００重量％
シャンピニオンエキス ： ０．０５０重量％
クエン酸 ： ０．２９０重量％
水酸化カリウム ： ０．２１５重量％
塩化ナトリウム ： ０．３２１重量％
リン酸一カリウム ： ０．０５２重量％
硫酸第一鉄 ： ０．００７重量％
炭酸マグネシウム ： ０．１０４重量％
リン酸カルシウム ： ０．０６０重量％
植物油脂 ： ３．８８８重量％
レシチン ： ０．２２５重量％
フレーバー ： ２．７００重量％
アスコルビン酸ナトリウム： ０．５４９重量％
[Composition composition]
MPC: 3.750% by weight
Na caseinate: 3.179% by weight
Dextrin: 20.755% by weight
Dietary fiber: 1.634% by weight
Zinc yeast: 0.009% by weight
Mineral yeast: 0.074% by weight
Selenium yeast: 0.002% by weight
Chrome yeast: 0.002% by weight
Manganese yeast: 0.040% by weight
Iodine yeast: 0.005% by weight
Pectin: 0.050% by weight
Sucrose: 1.000% by weight
Champignon extract: 0.050% by weight
Citric acid: 0.290% by weight
Potassium hydroxide: 0.215% by weight
Sodium chloride: 0.321% by weight
Monopotassium phosphate: 0.052% by weight
Ferrous sulfate: 0.007% by weight
Magnesium carbonate: 0.104% by weight
Calcium phosphate: 0.060% by weight
Vegetable oil: 3.888% by weight
Lecithin: 0.225% by weight
Flavor: 2.700% by weight
Sodium ascorbate: 0.549% by weight
［実験方法］
最大容量が４００ｍｌのソフトバッグレトルト殺菌用容器へ、上記組成の流動食品組成物２６６ｍｌ（４００ｋｃａｌ）を充填した。この容器のヘッドスペースを、二酸化炭素ガス組成物と窒素ガス組成物とでそれぞれ置換した試料を２種作成し、それぞれ試料３、試料４とした。得られた試料について充填から約１０分後の殺菌処理前に、ヘッドスペースの容量と組成を比較した。なお、充填時のヘッドスペース容量は約３５ｍｌであった。
[experimental method]
A soft bag retort sterilization container having a maximum capacity of 400 ml was filled with 266 ml (400 kcal) of the fluid food composition having the above composition. Two types of samples were prepared by replacing the head space of the container with a carbon dioxide gas composition and a nitrogen gas composition, respectively, and were designated as Sample 3 and Sample 4, respectively. About the obtained sample, the capacity | capacitance of the head space and the composition were compared before the sterilization treatment about 10 minutes after filling. The head space capacity at the time of filling was about 35 ml.
［ヘッドスペース容量］
試料３：殺菌前 ２．０ｍｌ（充填時の約６％）
殺菌後 １．５ｍｌ（充填時の約４％）
試料４：殺菌前 ３３．０ｍｌ
殺菌後 ２８．０ｍｌ
[Head space capacity]
Sample 3: 2.0 ml before sterilization (about 6% of filling)
1.5ml after sterilization (about 4% of filling)
Sample 4: 33.0 ml before sterilization
28.0ml after sterilization
二酸化炭素ガス組成物を用いた試料３では、ヘッドスペース容量が試料４と比べて激減した。なお、上記ヘッドスペースの二酸化炭素ガス組成物と窒素ガス組成物の組成は以下の通りであった。 In the sample 3 using the carbon dioxide gas composition, the head space capacity was drastically reduced as compared with the sample 4. The composition of the carbon dioxide gas composition and the nitrogen gas composition in the head space was as follows.
［二酸化炭素ガス組成物のガス組成］
ＣＯ2：８５％、Ｎ2：１２％、Ｏ2：３％
［窒素ガス組成物のガス組成］
ＣＯ2：４％、Ｎ2：９６％、Ｏ2：０％
[Gas composition of carbon dioxide gas composition]
CO 2 : 85%, N 2 : 12%, O 2 : 3%
[Gas composition of nitrogen gas composition]
CO 2 : 4%, N 2 : 96%, O 2 : 0%
ヘッドスペースの容量と組成を測定した後に、それぞれの試料を静置式レトルト殺菌装置にてレトルト殺菌処理（１２１℃、９分３０秒）した。レトルト殺菌処理後に、試料３、試料４について、ヘッドスペース内に生成した褐色付着物量を付着面積として測定した。なお、容器半面の面積は約２５０ｃｍ2であった。結果を以下に示す。 After measuring the capacity and composition of the headspace, each sample was subjected to retort sterilization treatment (121 ° C., 9 minutes 30 seconds) using a stationary retort sterilizer. After the retort sterilization treatment, the amount of brown deposit generated in the head space was measured as the deposition area for Sample 3 and Sample 4. The area of the half surface of the container was about 250 cm 2 . The results are shown below.
［付着面積］
試料３：０〜１ｃｍ2
試料４：約５０ｃｍ2（容器半面の約２０％）
[Adhesion area]
Sample 3: 0 to 1 cm 2
Sample 4: about 50 cm 2 (about 20% of the half of the container)
比較の試料４では、褐色付着物が多く観察されたが、本発明による試料３では、褐色付着物は無かった。実験結果から明らかなように、本発明により褐色付着物の生成を大幅に抑制できることが判った。 In the comparative sample 4, many brown deposits were observed, but in the sample 3 according to the present invention, there was no brown deposit. As is clear from the experimental results, it was found that the production of brown deposits can be greatly suppressed by the present invention.
一方、試料３と試料４のレトルト殺菌処理後のｐＨを比較した。 On the other hand, the pH after retort sterilization treatment of Sample 3 and Sample 4 was compared.
［レトルト殺菌処理後のｐＨ］
試料３：ｐＨ ６．８０
試料４：ｐＨ ６．８９
[PH after retort sterilization]
Sample 3: pH 6.80
Sample 4: pH 6.89
これらの試料について、さらに風味を官能試験で評価したが、二酸化炭素による風味への影響は無く、従来と同等であった。 About these samples, the flavor was further evaluated by a sensory test, but there was no influence on the flavor by carbon dioxide, and it was the same as before.
本発明によれば、高濃度レトルト流動食品の製造過程におけるレトルト殺菌時の褐色付着物の発生を抑制して、商品価値を維持し、かつ食品本来の食味・風味を損なわない、ソフトバッグなどの容器に封入された高濃度レトルト流動食品及びその製造方法を提供することができる。また、特に静置式レトルト殺菌装置にて高濃度タイプ流動食品を製造することができ、その経済的効果は大きい。
According to the present invention, the occurrence of brown deposits during retort sterilization in the production process of high-concentration retort fluid food is suppressed, the commercial value is maintained, and the original taste and flavor of the food are not impaired. A high-concentration retort fluid food enclosed in a container and a method for producing the same can be provided. In particular, a high-concentration type liquid food can be produced by a stationary retort sterilizer, and its economic effect is great.
Claims (9)
少なくとも１ｋｃａｌ／ｍｌの高濃度流動食品組成物を包装容器に入れる工程と、
そのヘッドスペースを、二酸化炭素を少なくとも８０％含んでなるガス組成物にて置換して封止する工程と、
包装容器封入後の前記食品組成物を、（ヘッドスペース容量／（食品組成物量＋ヘッドスペース容量））をＶとした場合、Ｖが０〜１％となるまでヘッドスペースが減少した後に、所定温度、所定時間で、レトルト殺菌する工程と
を含んでなり、ここで、殺菌後のＶが０〜１％である、高濃度レトルト流動食品の製造方法。 A method for producing a high-concentration retort fluid food,
Placing a high concentration liquid food composition of at least 1 kcal / ml in a packaging container;
Replacing the headspace with a gas composition comprising at least 80% carbon dioxide and sealing;
When the food composition after enclosing the packaging container is (head space capacity / (food composition amount + head space capacity)) V, the head space is reduced until V becomes 0 to 1%, and then the predetermined temperature is reached. , at predetermined time, comprises a step of retort sterilization, where, V after disinfecting a is 0 to 1%, the method of producing a high density retort pourable food.
少なくとも１ｋｃａｌ／ｍｌの高濃度流動食品組成物を包装容器に封入する工程と、
包装容器封入後の前記食品組成物を所定温度で所定時間、レトルト殺菌する工程と
を含んでなる高濃度レトルト流動食品の製造方法において、
封入後の包装容器に発生するヘッドスペースを、二酸化炭素を少なくとも８０％含んでなるガス組成物にて置換して、（ヘッドスペース容量／（食品組成物量＋ヘッドスペース容量））をＶとした場合、殺菌処理前のＶが０〜１％となるまでヘッドスペースが減少し、ここで、殺菌後のＶが０〜１％である、褐色付着物の抑制方法。 A method for suppressing brown deposits produced in the production of high-concentration retort fluid food,
Enclosing at least 1 kcal / ml high-concentration fluid food composition in a packaging container;
In the method for producing a high-concentration retort fluid food comprising the step of retort sterilizing the food composition after enclosing the packaging container at a predetermined temperature for a predetermined time,
When the head space generated in the sealed packaging container is replaced with a gas composition containing at least 80% carbon dioxide, and (head space capacity / (food composition amount + head space capacity)) is set to V , V before sterilization headspace is reduced until the 0 to 1%, where, V after disinfecting is 0 to 1%, method of inhibiting brown deposits.
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