JP6690072B1 - Meat processed food packaging - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed meat food package capable of preserving food for a long time by preventing deterioration of quality such as shrinkage of food in a casing-processed processed meat food with time. A processed meat food package of the present invention has a packaging material and a casing-packed processed meat food that is hermetically packaged in the packaging material, and the casing has oxygen permeability and water vapor permeability. Made of a film having, the packaging material has oxygen impermeability, water vapor impermeability and light impermeability, and contains an oxygen absorber in the packaging material, or the packaging material has a deoxidizing function. And the oxygen scavenger and the oxygen scavenging function are water-dependent. The processed meat food is preferably a processed fish food. [Selection diagram] None

Description

  The present invention relates to a processed meat food package.

  BACKGROUND ART Conventionally, a casing-packed meat processed food obtained by filling a casing made of a synthetic resin film with meat has been known (for example, Patent Document 1). Such casings are usually formed from oxygen permeable and water vapor permeable films.

  On the other hand, as a method for preserving foods, it is known to enclose the foods in an oxygen barrier packaging material together with a deoxidizer (for example, Patent Document 2). In the example of Patent Document 2, Ageless (registered trademark) SAPE-100A or SAPE-50A, which is a self-reactive type, is used as the oxygen scavenger.

JP, 2013-220846, A JP, 2011-125314, A

The conventional casing-packed processed meat food as described in Patent Document 1 is usually packaged in a packaging material made of a synthetic resin for distribution and storage. The packaging material is also usually oxygen permeable and water vapor permeable. Such a packaged processed meat product packed in a casing retains its antibacterial property during long-term storage, but the phenomenon that water separation of the meat occurs, the volume of the meat portion decreases, and the casing surface becomes wrinkled. Such alteration limits the expiration date of the processed meat product packed in the casing.
Patent Document 2 describes a method of storing foods using an oxygen absorber. However, the invention described in Patent Document 2 is intended to suppress the growth of bacteria and does not consider prevention of deterioration of quality for long-term storage in processed meat products packed in casings.

  An object of the present invention is to prevent deterioration of quality such as shrinkage of food in a casing-packed processed meat food product with time and enable long-term storage of food.

  As a result of intensive studies by the present inventors, surprisingly, a casing-packed meat-processed food product using a casing made of a film having oxygen permeability and water vapor permeability was tested for oxygen impermeability, water vapor impermeability, and light impermeability. It was found that encapsulation with a moisture-dependent oxygen scavenger in a permeable packaging material can effectively improve the above water separation and reduction during long-term storage.

That is, the present invention has a packaging material, a casing-packed meat processed food that is hermetically packaged in the packaging material,
The casing is made of a film having oxygen permeability and water vapor permeability,
The packaging material has oxygen impermeability, water vapor impermeability and light impermeability,
Contains a deoxidizer in the packaging material, or the packaging material has a deoxidizing function,
It is intended to provide a processed meat food package in which the oxygen scavenger and the oxygen scavenging function are water-dependent.

  INDUSTRIAL APPLICABILITY According to the present invention, a processed meat food package is provided which is capable of long-term storage by preventing food from shrinking over time. Further, the present invention also prevents discoloration and texture change of food during long-term storage.

The present invention will be described below based on its preferred embodiments.
The processed meat food package of the present invention has a packaging material and a casing-packed processed meat food that is hermetically packaged in the packaging material, and the casing is made of a film having oxygen permeability and water vapor permeability, The packaging material has oxygen impermeability, water vapor impermeability and light impermeability, and the deoxidizer is contained in the packaging material, or the packaging material has a deoxidizing function. The oxygen scavenger and the oxygen scavenging function are water-dependent. With this configuration, the package of the present invention can prevent the foodstuff in the casing-packed processed meat food from shrinking with time. In addition, the package of the present invention is one in which the discoloration and texture change of food during long-term storage are also suppressed by the combination with the oxygen absorber or the oxygen absorber function and the packaging material. .

  Examples of the meat in the processed meat food include livestock meat, whale meat, fish meat, and shellfish and cephalopod meat. Examples of meat include beef, pork, chicken, lamb, rabbit meat, and poultry meat. Examples of fish species include mamakari, pollock, mackerel, sardine, tuna, sardine, saury, mackerel, eel, salmon, horse mackerel, eel, anglerfish, skipjack, sawara, herring, yellowtail, cod, thailand, scorpionfish, minamidara, shiroganedara. , Kintokidai, Kindaidai, Itoyoridai, Hokke, Blue shark, hammerhead shark, mako shark, akauo, scarab flounder, velvet flounder, shiroguchi, lotus cod, black swordfish, white-bellied white and the like. Examples of cephalopods include squid and octopus. Examples of shellfish include scallops. These can be used alone or in combination of two or more. Among them, the meat in the processed meat food is preferably fish meat. Since fish meat contains fish oil and fish oil is easily oxidized, the effect of the present invention can be easily exhibited by using a deoxidizer in a specific packaging material. From this viewpoint, it is particularly preferable that the fish meat includes red fish meat and blue fish meat. Examples of the red fish include tuna, bonito, horse mackerel, sardine, mackerel, saury, amberjack, yellowtail (including growth and season names such as yellowtail, inada, and Japanese white-eye), kibinago, herring, flying fish, and flatfish. Examples of the blue fish include horse mackerel, sardine, mackerel, saury, sawara, amberjack, yellowtail (Hamachi, Inada, Japanese white-eye, etc.), Japanese quinobago, herring, good-bye, flying fish, mamakali, flatfish, and fishtail. The state of the meat used for the casing-packed processed meat product is not particularly limited, and examples thereof include paste, surimi, and minced meat. In the present invention, the effect of suppressing shrinkage during long-term storage of foods using a specific oxygen scavenger, and from the viewpoint of enhancing the effect of suppressing discoloration and deterioration of texture over time, red fish meat or blue fish meat is a total. The meat content is preferably 15% by mass or more, and more preferably 18% by mass or more. Further, the total amount of red fish meat or blue fish meat in the meat is preferably 60% by mass or less in terms of enhancing functionality, and more preferably 50% by mass or less. Further, the preferable ratio of the red meat fish meat in the meat and the preferable ratio of the blue fish meat in the meat also include the same ratios as those mentioned above as the total ratio thereof.

  In the processed meat food, the proportion of meat is usually 20% by mass or more and 60% by mass or less, and from the point of including other components to enhance the functionality and the texture, 25% by mass or more and 50% by mass or less preferable.

  Examples of processed meat products packed in casings include “processed fish products” using fish meat as meat, and examples of “processed fish products” include “fish paste products”. "Mixed fish products" are made by grinding fish meat as the main ingredient, adding seasonings, reinforcing materials and other ingredients, and kneading it, and then heating it to steam, boil, boil, fried, smoke, etc. Depending on the product, cheese, vegetables, tofu, meat, etc. may be included as an auxiliary material. Examples of the "fish paste product" packed in the casing in the present invention include kamaboko, cheese kamaboko, chikuwa, hanpen, fried kamaboko, and, for example, "fish meat described in Consumer Affairs Agency Notification No. 8 of August 31, 2011. "Fish ham" and "fish sausage" described in "Ham and fish sausage quality labeling standard" can be mentioned.

  The processed meat food contains water, and its water content is usually 40% by mass or more and 80% by mass or less, and 45% by mass or more and 75% by mass or less, the effect of suppressing shrinkage during long-term storage, and It is preferable because it enhances the effect of suppressing discoloration with time and deterioration of texture. The water content can be measured by the method described in Examples described later.

  The amount of lipids in the processed meat food is preferably 2.0% by mass or more from the viewpoint of the availability of the processed meat food as a disaster food, and it is effective for shrinkage and change in color tone and texture during long-term storage. From the viewpoint of preventing the above, it is particularly preferable that the content is 5.0% by mass or more. It has been conventionally considered unfavorable to increase lipids such as oils and fats because it leads to deterioration in texture in processed meat foods such as sausages. However, in the case of long-term storage using a specific oxygen scavenger, the present inventor sets the amount of lipid in the processed meat food to 5.0% by mass or more, so that the processed meat can be stored under long-term storage. The inventors have found that shrinkage of foods and changes in color tone and texture can be effectively prevented. From this viewpoint, the amount of lipid in the processed meat food is more preferably 15.0% by mass or more, and most preferably 18.0% by mass or more. Further, from the viewpoint of reducing calories, the amount of lipid in the processed meat food is preferably 35.0% by mass or less, and particularly preferably 30.0% by mass or less.

  It is preferable that the processed meat food contains fats and oils from the viewpoint of enhancing the effect of suppressing shrinkage of the food during long-term storage and the effect of suppressing discoloration with time and deterioration of texture. Examples of fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil and the like. Examples include one or more kinds of fats and oils selected from various vegetable fats and oils and animal fats, and processed fats and oils obtained by subjecting these fats and oils as raw materials to one or more treatments selected from hydrogenation, fractionation and transesterification. . In particular, it is preferable that the processed meat food contains vegetable oils and fats, because consumers can effectively ingest calories.

  When the processed meat food contains fats and oils, the content is preferably 2.0% by mass or more from the viewpoint of availability as a disaster food, and it is effective in reducing the shrinkage of foods and the change in color tone and texture during long-term storage. From the viewpoint of effective prevention, it is particularly preferably 5.0% by mass or more, and most preferably 20.0% by mass or more. In addition, the oil / fat content in the processed meat food is preferably 35.0% by mass or less, and particularly preferably 30.0% by mass or less, from the viewpoint of reducing calories. The fats and oils referred to here include not only fats and oils added to meat but also fats and oils contained in meat.

  The processed meat food preferably contains an oil or fat containing docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA) as a constituent fatty acid. In this case, the effect of the present invention due to the use of the specific oxygen absorber in the specific packaging material is more likely to be exhibited. From this viewpoint, the casing-packed processed meat food preferably contains 0.1% by mass or more of fish oil as an oil and fat source containing docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA) as a constituent fatty acid, and 0.3% by mass. The above content is more preferable, and the most preferable content is 8.0 mass% or more. From the viewpoint of stability of the processed meat food such as color tone, the amount of fish oil in the processed meat food is preferably 20.0 mass% or less, more preferably 15.0 mass% or less, and 10. It is particularly preferably 0% by mass or less.

  In 50 g of the processed meat food, the total amount of DHA and EPA is preferably 3 mg or more, from the viewpoint that the effect of the present invention can be easily exhibited by using the specific oxygen scavenger in the specific packaging material, and is preferably 20 mg or more. It is particularly preferable that the change in the color tone of the meat during long-term storage is effectively suppressed, and it is most preferably 50 mg or more. From the viewpoint of production cost, the total amount of DHA and EPA is preferably 3000 mg or less, more preferably 2000 mg or less in 50 g of processed meat food. The amounts of DHA and EPA mentioned here refer to the amounts including DHA and EPA present as the constituent fatty acids of triglyceride. The amounts of DHA and EPA can be measured by the chloroform-methanol mixed liquid extraction method and the methyl esterification method.

  The casing-packed meat processed food is, in addition to the oils and fats, water, cereals, starches, proteins, oils and fats, plants, seasonings, coloring agents, preservatives, and the like, if necessary, added to the meat and mixed. After that, it is obtained by filling the obtained mixture into a casing.

  For example, typically, the amount of protein not derived from meat in the processed meat food is preferably 2% by mass or more and 25% by mass or less from the viewpoint of improving texture. The amount of starch in the processed meat food is preferably 2% by mass or more and 25% by mass or less, and more preferably 4% by mass or more and 20% by mass or less from the viewpoint of improving the texture.

  The casing is made of a film having oxygen permeability and water vapor permeability. The film here refers to a film made of a polymer material, and is preferably a non-edible portion formed by molding a synthetic resin into a film. Examples of the synthetic resin include VDC / VC (vinylidene chloride / vinyl chloride copolymer), VDC / MA (vinylidene chloride / methyl acrylate copolymer), HIPS (high impact polystyrene), PVDC (polyvinylidene chloride), PVC (polyvinyl chloride), PA (polyamide), PE (polyethylene), PP (polypropylene), EVOH (ethylene / vinyl alcohol copolymer), PET (polyethylene terephthalate resin) and one or more composite materials thereof. Among them, polyvinylidene chloride, polyamide, polypropylene, or a composite material of two or more of these is preferable in terms of resistance to tearing, storage stability, and the like. It is preferable that the film forming the casing is a thermoplastic resin because a tubular casing having both ends in the longitudinal direction fused can be easily obtained.

  The thickness of the film forming the casing is preferably 30 to 60 μm from the viewpoint of resistance to tearing and storage stability.

Having oxygen permeability preferably means having an oxygen permeability of 10 cc / (m ² · day · MPa) or more, and having an oxygen permeability of 15 cc / (m ² · day · MPa) or more. Is more preferable, and it may be 20 cc / (m ² · day · MPa) or more or 35 cc / (m ² · day · MPa) or more in some cases. Oxygen permeability can be measured by an isobaric method (mocon method). For the oxygen permeability, refer to JIS K7126-2A: 2006 (Plastic-Film and Sheet-Gas Permeability Test Method-Part 2: Isobaric Method, Appendix A: Oxygen Gas Permeability Test Method by Electrolytic Sensor Method) The measurement can be performed using an oxygen gas permeability measuring device (manufactured by MOCON, oxygen permeability measuring device) under conditions of a measuring temperature of 23 ° C. and a humidity of 65% RH. The oxygen permeability of the casing is preferably, for example, 80 cc / (m ² · day · MPa) or less from the viewpoint that it is easy to suppress shrinkage of foods and changes in color tone and texture during long-term storage, and 70 cc / (m ^2). -Day · MPa) is more preferable.

Further, having water vapor permeability preferably means having a water vapor permeability of 2.0 g / (m ² · day) or more, and has a water vapor permeability of 2.5 g / (m ² · day) or more. More preferably, it may be 6.0 g / (m ² · day) or more, or 6.5 g / (m ² · day) or more. The water vapor permeability can be measured by an isobaric method (mocon method). The water vapor permeability is measured in accordance with JIS K-7129: 2008 using a water vapor permeability measuring device (manufactured by MOCON, water vapor permeability measuring device) under the conditions of a temperature of 38 ° C. and a relative humidity of 90% RH. The water vapor permeability of the casing is preferably 10 g / (m ² · day) or less from the viewpoint that it is easy to suppress the shrinkage of foods and the change in color tone and texture during long-term storage, and 9g / (m ² · day · MPa). ) The following is more preferable.

  When the above-mentioned processed meat product packed in a casing is manufactured through a sterilization process by heating, the water vapor permeability and the oxygen permeability of the casing may be slightly different before and after the sterilization process. However, in the present invention, the water vapor permeability and the oxygen permeability of the casing are preferably within the above ranges both before and after the sterilization step.

  The casing usually consists of a tubular film that is long in one direction. The tubular film is formed, for example, by overlapping both side edges of a belt-shaped synthetic resin film and heat-sealing the overlapped portion with a predetermined width in the longitudinal direction of the film. Both ends of the tubular film in the longitudinal direction are sealed to form a sealed portion. The sealing part may be formed by applying ultrasonic waves, high frequencies, or heat to a converging part in which the end parts of the tubular film are converged and fusing. Alternatively, the sealing portion may be formed by winding a synthetic resin wire around the bundling portion and fusing the wound portion. Alternatively, the sealing portion may be formed by winding a sealing member made of a metal wire material such as aluminum around the converging portion and ligating it, or may be formed by combining these methods. Good. In particular, it is easy to suppress shrinkage of foods and color tone and change of color tone during long-term storage because the casing has both longitudinal ends fused and sealed by ultrasonic waves, high frequencies, or heat. Is preferred.

  It is preferable that the casing-packed processed meat product filled in the casing is sterilized after filling the casing. As the sterilization method, it is preferable to perform wet heat sterilization. Specific examples of sterilization include steam type, hot water type (static type, rotary type), hot water shower type, hydrostatic pressure type, water sealing type, continuous type and the like, and the hot water type is preferable. The sterilization temperature is preferably 115 ° C or more and 125 ° C or less, more preferably 118 ° C or more and 121 ° C or less, and the sterilization time is preferably 2 minutes or more and 25 minutes or less, more preferably 3 minutes or more and 20 minutes or less. The heat sterilization may be accompanied by pressurization or at normal pressure.

  In general, the oxygen absorber composition is a "moisture-dependent" oxygen absorber that starts absorbing oxygen by using moisture evaporated from a substance to be preserved, and an oxygen absorber composition that contains moisture necessary for the oxygen absorption reaction in advance. There are "self-reactive type" oxygen scavengers. The present inventor has found that a self-reactive oxygen scavenger makes it difficult to store casing-packed processed meat food for a long period of time. In the present invention, by using a water-dependent oxygen absorber as a deoxidizer to be packaged with a casing-packed processed meat food, it is possible to quickly reduce the residual oxygen content in the package and effectively prevent quality deterioration such as shrinkage of the casing food. At the same time, the appearance of the casing food is maintained. On the other hand, when the self-reaction type is used, the appearance is deteriorated and long-term storage is difficult, as shown in Comparative Examples 1 and 2 described later.

  Iron-based oxygen scavengers, organic oxygen scavengers, and the like are known as moisture-dependent oxygen scavengers. Iron-based oxygen scavengers are oxygen scavengers that exert a deoxidizing function by a mechanism that absorbs oxygen necessary for iron oxidation from the surrounding atmosphere.Organic oxygen scavengers oxidize organic substances. An oxygen scavenger that exerts its oxygen scavenging function by the absorption mechanism. Among them, the water-dependent iron-based oxygen scavenger is preferable because it has a high oxygen removal effect and a low cost.

  Examples of water-dependent iron-based oxygen scavengers include Ageless (registered trademark) FX, FX-L, FJ-FJ, FM (manufactured by Mitsubishi Gas Chemical Co., Inc.), Wonderkeep (registered trademark) XW, XP (powder). Tec Co., Ltd.), Everfresh KWX type (Torishige Sangyo Co., Ltd.), Moduran (registered trademark) W (Nippon Kayaku Food Techno Co., Ltd.), Keypit (registered trademark) KWX, WR (manufactured by Drainy Co., Ltd.), Vitalon LT, GS, GM (manufactured by Tokiwa Sangyo Co., Ltd.), SECURE (registered trademark) DU (manufactured by Nisso Fine Co., Ltd.), Oxita (registered trademark) iron-based / water-dependent type (manufactured by Ueno Food Techno Co., Ltd.), Sansoles (Registered trademark) KM type (made by Hakuyo Co., Ltd.), Sansocut (registered trademark) WYR (Iris Fine Products Co., Ltd.) ), FT, FTS (Toppan Printing Co., Ltd.), and the like.

  The form of the oxygen scavenger may be any of a sheet form, a film form, a tablet form, a card form, etc., and may or may not be in a pouch form. Further, when the oxygen absorber has a shape having two opposite surfaces such as a sheet shape, a film shape, and a card shape, it may be either a single-sided absorption type or a double-sided absorption type. It is preferable in terms of sex and deoxidation rate. The single-sided absorption type is a deoxidizer that absorbs oxygen only on one of the two opposite surfaces, and the double-sided absorption type is a deoxidizer that absorbs oxygen on both the two opposite surfaces. Say.

  The oxygen absorption amount of the oxygen scavenger is preferably 10 cc or more at 25 ° C. and 1 atm from the amount of oxygen present inside the packaged product, and more preferably 15 cc or more. The upper limit of the oxygen absorption amount is preferably less than 500 cc, for example, from the viewpoint of shortening the oxygen absorption time.

  The oxygen scavenger may be enclosed in the packaging material together with the processed meat-packed processed food, or the packaging material may be made of a resin in which the oxygen scavenger component is kneaded so that the packaging material has a deoxidizing function. It may be configured to have. The oxygen scavenger when enclosed in the packaging material is disposed between the packaging material and the casing-packed processed meat product. In the case of the single-sided absorption type, the absorption surface of the oxygen scavenger is preferably facing the casing-packed processed meat product.

  The packaging material for packaging the casing-stuffed meat-processed food has poor oxygen permeability, poor water vapor permeability, and poor light permeability. In the present invention, a packaging material having poor oxygen permeability, poor water vapor permeability and light impermeability, by combining a specific oxygen scavenger, discoloration of the casing packed meat processed food, deterioration of quality such as texture change. Not only can it be prevented, but the appearance including the prevention of shrinkage can be maintained. Examples of the packaging material used in the present invention include those containing a metal vapor deposition film or a metal foil, and examples thereof include a metal vapor deposition film, a laminated sheet of a metal vapor deposition film and a synthetic resin, a metal foil, and a metal foil and a synthetic resin. Examples include laminated sheets. Examples of the metal vapor deposition film include those obtained by vapor depositing a metal on a synthetic resin film. Further, as the synthetic resin referred to here, the same ones as the above-mentioned synthetic resin constituting the casing can be mentioned. Moreover, aluminum is mentioned as a metal in metal vapor deposition. Examples of the metal foil include aluminum foil. Examples of the synthetic resin in the above-mentioned laminated sheet include the same synthetic resins as those constituting the casing described above. When using a metal-deposited film, a laminated sheet of a metal-deposited film and a synthetic resin or a laminated sheet of a metal foil and a synthetic resin, it is easy to seal the resin layer by fusing the thermoplastic resin layer to the inner surface side. It is preferable because it exists.

And has a poor oxygen permeability, 0.5 cc ^/ is preferably to have a (m 2 · day · atm) or less of oxygen ^{permeability, 0.1cc / (m 2 · day} · atm) or less of oxygen It is more preferable to have transparency. Having oxygen impermeability includes the case of being oxygen impermeable.

Further, having a water vapor permeability is preferably having a water vapor permeability of 0.5 g / (m ² · day) or less, and a water vapor permeability of 0.1 g / (m ² · day) or less. It is more preferable to have. Having poor water vapor permeability includes the case of being impermeable to water vapor.

  Having poor light transmittance preferably means that no light transmission is visually observed.

  The thickness of the packaging material is preferably 40 μm or more and 100 μm or less, and more preferably 60 μm or more and 90 μm or less, from the viewpoint of easily increasing oxygen impermeability, water vapor impermeability and light impermeability, and reducing material cost. More preferably.

  The shape of the packaging material is not limited, and the oxygen-impermeable and water vapor-impermeability of the casing packed meat processed food and the oxygen scavenger are kept airtight, and the light shielding property for the casing packed meat processed food is maintained. It only needs to be enclosed. The casing-packed processed meat food and the oxygen absorber may or may not be vacuum-sealed in the packaging material.

The packaging material is hermetically sealed with the casing-packed processed meat product placed inside. In the present specification, airtight preferably means satisfying the following three conditions (1) to (3).
(1) Sensory test: After packaging, sandwich the product with both hands and apply pressure with both hands so that no air leak is felt. (2) Leak inspection: The sealed portion is sprayed with an ageless checker (for example, Mitsubishi Gas Chemical Co., Inc. ageless seal check) evenly, stored in a free fall state, and no leakage occurs from the sealed portion for 20 minutes or more. .
(3) Residual oxygen concentration (%): 0.2 vol% or less.

  The volume of the package is preferably 100 ml or more and 320 ml or less, particularly 120 ml or more and 310 ml or less with respect to 100 g of the processed meat-stuffed product in the casing in terms of easiness of storage and the like. Here, the capacity of the package includes the volume of the processed meat food, when the processed meat food is enclosed in the package.

  The processed meat packed food of the present invention in which the casing-packed processed meat food and the oxygen absorber are enclosed in a packaging material having oxygen impermeability, water vapor impermeability and light impermeability, shrinkage of meat due to water separation is suppressed. In addition, since the discoloration is suppressed and the deterioration of the texture is further suppressed, the expiration date can be made longer than before, preferably 12 months or longer, more preferably 30 months or longer, and particularly It is preferably 84 months or more.

  Hereinafter, the present invention will be described in more detail with reference to Examples. However, the scope of the invention is not limited to such embodiments.

[Example 1]
25 parts by mass of fish surimi (including 20% by mass of blue fish meat), 9.4 parts by mass of vegetable protein, 10 parts by mass of vegetable oil and fat, 1 part by mass of flavored vegetable surimi, 8.4 parts by mass of starch, calcium carbonate 1. 3 parts by mass, 4.9 parts by mass of seasoning and 40 parts by mass of water were added to obtain a fish meat paste as a paste. The proportion of fish oil in this fish meat paste was 0.6% by mass. The fish paste was filled into a tubular film having a diameter of 25 mm, a length of 180 mm, and a thickness of 54 μm, and the focusing portions at both ends of the tubular film were ultrasonically sealed to obtain a casing-packed meat. This casing-packed meat was sterilized at 120 ° C. for 4 to 7 minutes using a retort sterilizer (model: UHR-W137 / 40; manufactured by Kagaki Iron Works) to obtain a processed meat product packed in a casing. When the water content of the processed meat food was measured by the following method, it was 64.0 mass%. The amount of lipid in the processed meat food was measured by the following method, and it was 8.8% by mass. The amount of DHA or EPA in 50 g of the processed meat food was 25 mg. The film used for the casing is a composite material of PA (polyamide) and PP (polypropylene), and has an oxygen permeability of 43 cc / (m ² · day · MPa) and a water vapor permeability of 6.9 g / (m ^2). * Day) (after sterilization, oxygen permeability was 57 cc / (m ² · day · MPa), and water vapor permeability was 6.1 g / (m ² · day).
As a packaging material, a rectangular parallelepiped bag (capacity: 430 ml) made of a rectangular aluminum foil having a length of 245 mm and a width of 130 mm and a laminated sheet of synthetic resin (thickness 84 μm) having one end in the longitudinal direction opened was prepared. The laminated sheet is formed by laminating a polyethylene layer, an aluminum foil and a polyamide layer from the inner surface side. Two casing-packed processed meat products (150 g in total) were placed in a packaging material, vacuumed with a vacuum packaging machine (TOSPACK AUTOVACUUMPACKER), and the open end was sealed with heat sealing to obtain the package of Example 1. Got The oxygen permeability of the aluminum foil constituting the packaging material was 0 cc / (m ² · day · atm), and the water vapor permeability was 0 g / (m ² · day). An oxygen scavenger [FT-100 manufactured by Toppan Printing Co., Ltd. (water-dependent type, single-sided absorption type, oxygen absorption amount 100 cc)] was enclosed in the package.

  Method of measuring water content: Measured by a normal pressure heat drying method. The drying temperature was 105 ° C. and the drying time was 5 hours.

  Lipid measuring method: Measured by an acid decomposition method.

[Example 2]
In the composition of the fish paste of Example 1, the amount of vegetable oil was changed to 26 parts by mass, and instead of this, the amount of water was changed to 24 parts by mass. A casing-packed processed meat product was obtained in the same manner as in Example 1 except for this point. When the water content of the processed meat food was measured by the above method, it was 49.9 mass%, and when the lipid content was measured, it was 26.2 mass%.

[Comparative Example 1]
As an oxygen absorber, Toppan Printing Co., Ltd. FHPP-100 (self-reaction type) was used. A package of Comparative Example 1 was obtained in the same manner as in Example 1 except for this point.

[Comparative Example 2]
As an oxygen absorber, Toppan Printing Co., Ltd. FHPP-100 (self-reaction type) was used. A package of Comparative Example 2 was obtained in the same manner as in Example 2 except for the above points.

(Evaluation)
The packages obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were stored at 35 ° C. for 35 months. Considering that the reaction rate (Q ₁₀ ) of the quality index corresponding to the temperature change of 10 ° C. of lipid is around 2, assuming Q ₁₀ of the processed meat food to be 2, 35 ° C. is tripled. It is an accelerating condition (for the “reaction rate (Q ₁₀ ) of quality index corresponding to temperature change of 10 ° C.” of lipid), see, for example, Table 2 of Materials Life, 2 (1) p19-27 (1990).
[Sensory]
Seven healthy adult panelists (6 males and 1 female) were allowed to sample by the following evaluation criteria and evaluated according to the following evaluation criteria. The results are shown in Table 1. In the appearance evaluation, neither defects nor cracks were observed in any of the samples, and stains were not observed in the samples of Examples.

● Appearance ・ There is no change in appearance such as defects, cracks, dirt, shrinkage, etc. compared to the casing food before storage. 5 points ・ Compared to the casing food before storage, there is almost no change in appearance such as defects, cracks, stains, and shrinkage. 4 points ・ Compared to the casing food before storage, a slight shrinkage was visually recognized, but there was no defect, crack, or stain. 3 points ・ Compared to the casing food before storage, a large shrinkage was visually recognized, but there were no defects, cracks or stains. 2 points ・ A large shrinkage is visually recognized compared to the casing food before storage, or there is a large change in appearance such as defects, cracks, and stains. 1 point

● Color tone ・ Casing food has a unique color before storage and has no discoloration. 5 points ・ It has the characteristic color of casing food before storage and there is almost no discoloration. 4 points ・ It looks slightly dull compared to the casing food before storage. 3 points ・ It clearly looks dull compared to the casing food before storage. 2 points ・ Discoloration of casing food before storage is severe. 1 point

● Texture ・ No change in texture due to the unique texture of casing food before storage. 5 points ・ There is almost no change in texture with the original texture of the casing food before storage. 4 points ・ Compared to the casing food before storage, it is slightly uneven and you can feel the change in texture. 3 points ・ Compared to the casing food before storage, it feels firmer and has a clear change in texture.
2 points ・ Compared to the casing food before storage, it is very hard and changes in texture significantly. 1 point

(Example 3)
In Example 1, the evacuation was not performed. A package of Example 3 was obtained in the same manner as in Example 1 except for this point.

(Comparative example 3)
No oxygen scavenger was used. A package of Comparative Example 3 was obtained in the same manner as in Example 3 except for the above points.

(Example 4)
35 parts by mass of fish ground, 10 parts by mass of vegetable protein, 4.6 parts by mass of vegetable oil and fat, 1 part by mass of vegetable ground meat, 10 parts by mass of starch, calcium carbonate Was 2.5 parts by mass, the amount of seasoning was 6.9 parts by mass, and the amount of water was 30 parts by mass. A package of Example 4 was manufactured in the same manner as Example 3 except for the above. The lipid content of the processed meat food was 4.0% by mass. The water content of the processed meat food was 50% by mass.

(Example 5)
44 parts by mass of fish surimi, 6 parts by mass of vegetable protein, 9 parts by mass of fish oil, 2 parts by mass of vegetable surimi, 8 parts by mass of starch, 0 parts of calcium carbonate Parts by weight, the amount of seasoning was 1 part by weight, and the amount of water was 30 parts by weight. A package of Example 5 was manufactured in the same manner as Example 3 except for the above. The lipid content of the processed meat food was 10% by mass. The water content of the processed meat food was 50% by mass. The amount of DHA or EPA in 50 g of the processed meat food was 1050 mg.

(Example 6)
34 parts by mass of livestock meat (ground chicken meat) was used instead of 35 parts by mass of fish meat. The amount of vegetable oil was 6.5 parts by mass, the amount of starch was 9.5 parts by mass, and the amount of seasoning was 6.5 parts by mass. A package of Example 6 was manufactured in the same manner as Example 4 except for the above. The lipid content of the processed meat food was 7.2% by mass. The water content of the processed meat food was 60% by mass. The amount of DHA or EPA in 50 g of the processed meat food was 3 mg.

(Comparative example 4)
A package of Comparative Example 4 was produced in the same manner as in Example 6 except that the oxygen absorber was not used.

(Example 7)
As an oxygen scavenger, FT-250 manufactured by Toppan Printing Co., Ltd. (water-dependent type, single-sided absorption type, oxygen absorption amount 250 cc) was used instead of FT-100. Except for this point, the same procedure as in Example 3 was performed.

(Evaluation)
The packages obtained in Examples 3 to 7 and Comparative Examples 3 and 4 were stored at 35 ° C for 4 months.
[Sensory]
Nine panelists (6 males and 3 females) who were healthy adults were observed and sampled, and evaluated according to the following evaluation criteria. The results are shown in Table 1. In addition, in the appearance evaluation, defects, cracks, and stains were not observed in any of the samples, and therefore they are not described in the following evaluation criteria.

● Appearance ・ Compared to the casing food before storage, there is no change in appearance such as shrinkage. 5 points ・ Compared to the casing food before storage, there is almost no change in appearance such as shrinkage. 4 points ・ Slight shrinkage was visually recognized compared to the casing food before storage. 3 points ・ Shrinkage was visually recognized compared to the casing food before storage. 2 points ・ A large shrinkage was visually recognized compared to the casing food before storage. 1 point

● Color tone ・ Casing food has a unique color before storage and has no discoloration. 5 points ・ It has the characteristic color of casing food before storage and there is almost no discoloration. 4 points ・ It looks slightly dull compared to the casing food before storage. 3 points ・ It clearly looks dull compared to the casing food before storage. 2 points ・ Discoloration of casing food before storage is severe. 1 point

● Texture ・ No change in texture due to the unique texture of casing food before storage. 5 points ・ There is almost no change in texture with the original texture of the casing food before storage. 4 points ・ Compared to the casing food before storage, it is slightly uneven and you can feel the change in texture. 3 points ・ Compared to the casing food before storage, it feels firmer and has a clear change in texture.
2 points ・ Compared to the casing food before storage, it is very hard and has a great change in texture 1 point

As shown in Table 2, it can be seen that in Examples 3 to 7 in which the package is sealed without evacuation, shrinkage can be suppressed and discoloration and change in texture can be prevented as in Example 1. Further, as can be seen from the evaluation results of Example 4 and Examples 3, 5, 6 and 7, the change in appearance, color tone and texture such as shrinkage is particularly effective when the lipid amount is 5% by mass or more. It turns out that it can be suppressed.
Furthermore, looking at the evaluation results of Example 6 and Comparative Example 4, the sausage of livestock meat has an increase in the average appearance point of +1.6 points and the average color tone point of +1.2 points by using a specific oxygen absorber. To do. On the other hand, looking at the evaluation results of Example 3 and Comparative Example 3, the sausage of fish meat has an average appearance point of +2.0 and an average color tone of +1.4 by using a specific oxygen scavenger. The point rises. From this, it can be seen that in the present invention, when a fish sausage is targeted, the effect of using a specific oxygen scavenger is higher than that of a livestock sausage.

Claims (9)

A packaging material and a casing-packed meat processed food that is hermetically packaged in the packaging material,
The casing is made of a film having oxygen permeability and water vapor permeability,
The packaging material has oxygen impermeability, water vapor impermeability and light impermeability,
Contains a deoxidizer in the packaging material, or the packaging material has a deoxidizing function,
A processed meat food package in which the oxygen scavenger and the oxygen scavenging function are water-dependent.   The processed meat food package according to claim 1, wherein the processed meat food is a processed meat food.   The processed meat food package according to claim 2, wherein the processed meat food is at least one selected from kamaboko, cheese kamaboko, chikuwa, hanpen, fried kamaboko, fish ham and fish sausage.   The processed meat food package according to claim 1, wherein the processed meat food contains an oil or fat containing docosahexaenoic acid or eicosapentaenoic acid as a constituent fatty acid.   The processed meat food package according to any one of claims 1 to 4, wherein an amount of lipid in the processed meat food is 5% by mass or more and 35% by mass or less.   The processed meat food package according to claim 1, wherein the oxygen absorber is a single-sided absorption type iron-based oxygen absorber.   The processed meat food package according to any one of claims 1 to 6, wherein the packaging material includes a metal vapor deposition film or a metal foil.   The fat or oil is contained in the processed meat food, and the amount of the fat or oil in the food is 2.0% by mass or more and 35.0% by mass or less, The method according to claim 1. Meat processed food packaging.   The processed meat food package according to any one of claims 1 to 8, wherein the film having oxygen permeability and water vapor permeability is made of at least one selected from polyvinylidene chloride, polyamide and polypropylene.