JP7202988B2 - Manufacturing method of retort food - Google Patents
Manufacturing method of retort food Download PDFInfo
- Publication number
- JP7202988B2 JP7202988B2 JP2019152068A JP2019152068A JP7202988B2 JP 7202988 B2 JP7202988 B2 JP 7202988B2 JP 2019152068 A JP2019152068 A JP 2019152068A JP 2019152068 A JP2019152068 A JP 2019152068A JP 7202988 B2 JP7202988 B2 JP 7202988B2
- Authority
- JP
- Japan
- Prior art keywords
- iron
- food
- retort
- fat
- retort food
- 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
Description
本発明は、レトルト食品の製造方法に関する。 The present invention relates to a method for producing retort food.
レトルト加熱は、食品を容器に密封した状態で加圧加熱する常用の殺菌方法であり、レトルト加熱を経て製造された食品はレトルト食品と呼ばれる。レトルト食品は、容器のまま常温で長期保存が可能であり且つ簡便に調理できるため利便性が高い。様々な種類のレトルト食品がヒト用又は動物用として提供されている。 Retort heating is a common sterilization method in which food is sealed in a container and heated under pressure, and food manufactured through retort heating is called retort food. Retort food is highly convenient because it can be stored for a long time at room temperature in its container and can be easily cooked. Various types of retort food are provided for human or animal use.
近年、１つの食品から様々な栄養素を補うことができる食品、例えば完全栄養食品、栄養強化食品などへの需要が高まっている。例えば、鉄分等のミネラル類、ビタミン類などを補充した食品が、ヒト用食品だけでなく、ペットフード等の動物用食品として市販されている。これらの食品については、栄養面の要求を満たすだけでなく、美味しさや見た目の良さを有していることが望まれる。特許文献１には、ヘム鉄、塩、澱粉及び油脂を含有する液状食品を製造するに当たって、予めヘム鉄を乳化剤溶液と混合することを特徴とするヘム鉄含有液状食品の製造方法が提案され、また、この方法により液状食品中に黒い凝集物が発生することを防止し、外観の良好なヘム鉄含有液状食品を得ることができることが記載されている。 In recent years, there is an increasing demand for foods that can supplement various nutrients from one food, such as complete nutritional foods and nutrient-enriched foods. For example, foods supplemented with minerals such as iron and vitamins are marketed not only as food for humans but also as food for animals such as pet food. These foods are desired not only to satisfy nutritional requirements but also to have good taste and appearance. Patent Document 1 proposes a method for producing a liquid food containing heme iron, characterized in that, prior to producing a liquid food containing heme iron, salt, starch, and fat, heme iron is preliminarily mixed with an emulsifier solution. Moreover, it is described that this method can prevent the formation of black aggregates in the liquid food and obtain a heme iron-containing liquid food with a good appearance.
鉄分強化食品の製造において、鉄分を補充された食品をレトルト加熱すると、該食品に含まれる肉類や魚介類が、該補充された鉄分の影響で黒っぽくくすんだ色になる（黒化）という現象が起こっていた。このような黒化は、食品の見た目を損ない、その商品価値を低下させる。補充された鉄分に起因するレトルト食品中の肉類又は魚介類の黒化の防止が望まれる。本発明は、補充された鉄分に起因する肉類又は魚介類の黒化がない、良好な外観を有するレトルト食品の製造方法に関する。 In the production of iron-fortified foods, when a food supplemented with iron is retort-heated, a phenomenon occurs in which the meat or seafood contained in the food turns dark and dull due to the supplemented iron (blackening). was happening. Such blackening impairs the appearance of food and reduces its commercial value. Prevention of blackening of meat or seafood in retort food due to supplemented iron is desired. TECHNICAL FIELD The present invention relates to a method for producing retort food having good appearance without blackening of meat or seafood caused by supplemented iron.
本発明者らは、鉄分を油脂と増粘多糖類を含む液体に混合し、食品に配合することで、該食品をレトルト加熱したときに生じる、補充された鉄分に起因する肉類や魚介類の黒化を抑制することができることを見出した。 The present inventors found that by mixing iron with a liquid containing oil and fat and polysaccharide thickener and adding it to food, the loss of meat and seafood caused by the supplemented iron caused when the food is retort-heated. It was found that blackening can be suppressed.
本発明は、肉類及び／又は魚介類を含む食材に、鉄分と油脂と増粘多糖類とを含有する混合液を添加することと、該混合液が添加された食材をレトルト加熱することとを含む、レトルト食品の製造方法を提供する。 The present invention comprises adding a mixed liquid containing iron, fat and polysaccharide thickener to a food material containing meat and/or seafood, and retorting the food material to which the mixed liquid has been added. To provide a method for manufacturing retort food, including:
本発明の方法は、鉄分を補充された食品をレトルト加熱したときに生じていた、該補充された鉄分に起因するレトルト食品中の肉類又は魚介類の黒化を抑制する。本発明によれば、肉類又は魚介類の黒化が抑制された、良好な外観を有する鉄分強化レトルト食品を提供することができる。 The method of the present invention suppresses the blackening of meat or seafood in retort food caused by the added iron, which occurs when the iron-supplemented food is retort-heated. According to the present invention, it is possible to provide an iron-enriched retort food product in which blackening of meat or seafood is suppressed and which has a good appearance.
本発明は、レトルト食品の製造方法を提供する。本発明により提供されるレトルト食品は、原料となる食材に由来しない（すなわち、外添の又は補充された）鉄分を含有する。従来、鉄分を補充された食品をレトルト加熱すると、該食品に含まれる肉類や魚介類が、該補充された鉄分の影響で、黒っぽくくすんだ色になる（黒化）という現象が起こっていた。このような肉類や魚介類の黒化は、ｐＨが５～９程度の食品で特に促進される。本発明は、該補充された鉄分に起因するレトルト食品中の肉類又は魚介類の黒化を抑制することによって、良好な外観を有する鉄分強化レトルト食品を提供することを可能にする。 The present invention provides a method for producing retort food. The retort food provided by the present invention contains iron that is not derived from raw materials (that is, externally added or supplemented). Conventionally, when iron-supplemented food is retort-heated, a phenomenon occurs in which the meat or seafood contained in the food turns dark and dull (blackening) due to the added iron. Such blackening of meat and seafood is particularly promoted in foods with a pH of about 5-9. INDUSTRIAL APPLICABILITY The present invention makes it possible to provide iron-enriched retort foods with good appearance by suppressing blackening of meat or seafood in retort foods caused by the added iron.
本発明によるレトルト食品の製造方法は、肉類及び／又は魚介類を含む食材に、鉄分と油脂と増粘多糖類とを含有する混合液を添加することと、該混合液が添加された食材をレトルト加熱することとを含む。 The method for producing retort food according to the present invention includes adding a mixed liquid containing iron, fat and thickening polysaccharide to a food material containing meat and/or seafood, and producing the food material to which the mixed liquid has been added. and retorting.
当該レトルト食品に用いられる肉類及び魚介類は、ヒト又は非ヒト動物用の食材として通常供されるものであれば、その種類は特に限定されない。該肉類には、畜肉、獣肉、家禽肉、野鳥肉が含まれ、その例としては、牛、豚、馬、羊、ヤギ、シカ、鶏、七面鳥、ウズラ、アヒル、鴨などが挙げられるが、これらに限定されない。魚介類の例としては、魚類、貝類、イカ、タコ、エビ、カニなどが挙げられるが、これらに限定されない。 The types of meat and seafood used in the retort food are not particularly limited as long as they are usually provided as foodstuffs for humans or non-human animals. The meat includes livestock meat, meat, poultry meat and wild fowl meat, examples of which include cattle, pigs, horses, sheep, goats, deer, chickens, turkeys, quails, ducks and ducks. It is not limited to these. Examples of seafood include, but are not limited to, fish, shellfish, squid, octopus, shrimp, crab, and the like.
当該レトルト食品の製造に用いられる食材は、上述の肉類及び／又は魚介類を含んでいればよいが、必要に応じてその他の食材を含むことができる。その他の食材の例としては、野菜類、穀類、乳製品、油脂、糖類、だし、調味料などの通常の食材、及び、食物繊維、ビタミン類、ミネラル類、アミノ酸、微量元素、甘味料、着色料、保存料、増粘剤、安定剤、ゲル化剤、酸化防止剤、発色剤、漂白剤、防かび剤などの食品添加物が挙げられるが、これらに限定されない。 The ingredients used for the production of the retort food may contain the above-described meats and/or seafood, but may contain other ingredients as necessary. Examples of other foodstuffs include ordinary foodstuffs such as vegetables, grains, dairy products, oils and fats, sugars, soup stock, and seasonings, as well as dietary fibers, vitamins, minerals, amino acids, trace elements, sweeteners, and colorings. Food additives such as, but not limited to, food ingredients, preservatives, thickeners, stabilizers, gelling agents, antioxidants, color formers, bleaches, anti-mold agents, and the like.
当該レトルト食品に補充（外添）される鉄分は、食品添加物として許容されている種類のものであればよく、その例としては、塩化第二鉄、クエン酸第一鉄ナトリウム（クエン酸鉄ナトリウム）、クエン酸鉄、クエン酸鉄アンモニウム、グルコン酸第一鉄、乳酸鉄、硫酸第一鉄（硫酸鉄）、ピロリン酸第二鉄、ヘム鉄、フェリチン、ラクトフェリンなどが挙げられる。このうち、硫酸鉄が好ましい。 The iron content supplemented (externally added) to the retort food may be of a type that is permitted as a food additive. sodium), iron citrate, ammonium iron citrate, ferrous gluconate, iron lactate, ferrous sulfate (iron sulfate), ferric pyrophosphate, heme iron, ferritin, lactoferrin, and the like. Of these, iron sulfate is preferred.
本発明の方法において、当該鉄分は、該鉄分と油脂と増粘多糖類とを含有する混合液（以下の本明細書において、鉄混合液とも称する）に調製され、該混合液がレトルト食品の食材に添加される。該鉄混合液に含有される油脂は、食用油脂であればよいが、該鉄混合液の調製の容易さの観点からは、液状油脂が好ましい。サラダ油、綿実油、コーン油などの常温（２０℃）で液状の油脂がより好ましい。該鉄混合液に含有される増粘多糖類の例としては、キサンタンガム、タマリンドガム、グアーガム、カシアガム、ガラクトマンナン、カラギーナン、ローカストビーンガムなどが挙げられ、好ましくはキサンタンガム、タマリンドガム、及びグアーガムが挙げられる。これらの増粘多糖類は、いずれか１種又は２種以上の組み合わせで用いることができる。好ましくは、該鉄混合液は、該鉄分と油脂と増粘多糖類に加えて、水をさらに含有する。 In the method of the present invention, the iron is prepared into a mixed solution containing the iron, fat and thickening polysaccharide (hereinafter also referred to as an iron mixed solution), and the mixed solution is used for retort food. added to food. The fats and oils contained in the iron mixed liquid may be edible fats and oils, but liquid fats and oils are preferable from the viewpoint of ease of preparation of the iron mixed liquid. Fats and oils that are liquid at room temperature (20° C.), such as salad oil, cottonseed oil, and corn oil, are more preferred. Examples of thickening polysaccharides contained in the iron mixture include xanthan gum, tamarind gum, guar gum, cassia gum, galactomannan, carrageenan, locust bean gum, etc., preferably xanthan gum, tamarind gum, and guar gum. be done. These polysaccharide thickeners can be used either singly or in combination of two or more. Preferably, the iron mixture further contains water in addition to the iron, fat and thickening polysaccharide.
当該鉄混合液は、鉄分と油脂と増粘多糖類と、必要に応じて水とを混合することで調製することができる。鉄分に起因するレトルト食品中の肉類又は魚介類の黒化を抑制するためには、鉄分を油脂及び増粘多糖類とよく混合することが好ましい。より好ましくは、該鉄混合液は、鉄分と油脂と増粘多糖類とを水分と油脂が分離せず一様に分散する程度に均質に混合することにより調製される。さらに好ましくは、該鉄混合液は、鉄分と油脂と増粘多糖類と水とを、水分と油脂が分離せず一様に分散する程度に均質に混合することにより調製される。例えば、液状油脂と増粘多糖類を含む液体に鉄分を添加して撹拌するか、油脂と増粘多糖類と水を撹拌して得られた液体に鉄分を添加してさらに撹拌するか、又は鉄分、油脂、増粘多糖類、及び必要に応じて水を撹拌する、などの手順により該鉄混合液を調製することができる。撹拌には、ホイッパー、高速回転撹拌機、コロイドミル、超音波式乳化機、又はせん断型、衝撃型もしくはキャビテーション型のホモジナイザー、などを用いることができる。鉄分による肉類又は魚介類の黒化の抑制効果を高める観点からは、食材に添加される該鉄混合液は、鉄分と油脂と増粘多糖類と、必要に応じて水とを含む均質化された液体であることが好ましい。 The iron mixed solution can be prepared by mixing iron, oil, polysaccharide thickener, and, if necessary, water. In order to suppress blackening of meat or seafood in retort food due to iron, it is preferable to mix iron well with fats and oils and polysaccharide thickener. More preferably, the iron mixed solution is prepared by homogeneously mixing the iron, fat and thickening polysaccharide to such an extent that water and fat are uniformly dispersed without separating. More preferably, the iron mixed solution is prepared by homogeneously mixing iron, fat, polysaccharide thickener, and water to such an extent that water and fat are uniformly dispersed without separating. For example, iron is added to a liquid containing liquid oil and polysaccharide thickener and stirred, or iron is added to a liquid obtained by stirring oil, polysaccharide thickener and water and further stirred, or The iron mixed solution can be prepared by a procedure such as stirring iron, oil, polysaccharide thickener, and water if necessary. For stirring, a whipper, a high-speed rotating stirrer, a colloid mill, an ultrasonic emulsifier, or a shearing, impact or cavitation homogenizer can be used. From the viewpoint of enhancing the effect of suppressing the blackening of meat or seafood due to iron, the iron mixed solution added to the foodstuff is homogenized containing iron, fats and oils, polysaccharide thickener, and, if necessary, water. preferably a liquid.
当該鉄混合液における鉄分、油脂及び増粘多糖類の含有量は、質量比で、鉄分（鉄換算）：油脂＝好ましくは１：１０～５０００、より好ましくは１：３０～４０００、さらに好ましくは１：５０～３０００であり、かつ油脂：増粘多糖類＝好ましくは１：０．０３～０．０００１、より好ましくは１：０．０１～０．０００５である。 The content of iron, fat and thickening polysaccharide in the iron mixed solution is iron content (in terms of iron): fat and oil = preferably 1:10 to 5000, more preferably 1:30 to 4000, more preferably 1:50 to 3000, and fat:thickening polysaccharide=preferably 1:0.03 to 0.0001, more preferably 1:0.01 to 0.0005.
本発明の方法で製造されるレトルト食品中における、当該鉄混合液に含まれる鉄分の含有量は、鉄換算で、該レトルト食品の全量中、好ましくは０．００１質量％以上、より好ましくは０．００１～０．０１質量％である。該レトルト食品中における、該鉄混合液に含まれる油脂の含有量は、該レトルト食品の全量中、好ましくは０．１～１５質量％以上、より好ましくは０．２～１０質量％である。該レトルト食品中における、該鉄混合液に含まれる増粘多糖類の含有量は、該レトルト食品の全量中、好ましくは０．０００１～０．１質量％以上、より好ましくは０．００１～０．０５質量％である。 In the retort food produced by the method of the present invention, the content of iron contained in the iron mixture is preferably 0.001% by mass or more, more preferably 0, in terms of iron in the total amount of the retort food. 0.001 to 0.01% by mass. The content of fats and oils contained in the iron mixture in the retort food is preferably 0.1 to 15% by mass or more, more preferably 0.2 to 10% by mass, based on the total amount of the retort food. The content of the polysaccharide thickener contained in the iron mixture in the retort food is preferably 0.0001 to 0.1% by mass or more, more preferably 0.001 to 0, based on the total amount of the retort food. 0.05 mass %.
当該鉄混合液を食材へ添加するタイミングは、レトルト加熱前であればよいが、食材の調理後且つレトルト加熱前が好ましい。該鉄混合液を添加された食材をレトルト加熱することで、レトルト食品を製造することができる。例えば、肉類及び／又は魚介類を含む食材を通常の手順で調理し、レトルト加熱すればよい状態の食品を準備する。得られた食品に鉄混合液を添加し、次いでレトルト加熱すれば、レトルト食品を製造することができる。 The timing of adding the iron mixed solution to the food material may be before retort heating, but preferably after cooking the food material and before retort heating. Retort food can be produced by retorting the food to which the iron mixture has been added. For example, ingredients including meat and/or seafood are cooked in a normal procedure, and food ready for retort heating is prepared. A retort food can be produced by adding an iron mixed solution to the obtained food and then retorting the food.
レトルト加熱では、容器に当該鉄混合液を含有する食品を充填して密封し、加熱する。該容器は、レトルト加熱に使用可能なものであれば特に限定されず、缶や瓶、レトルトパウチ等の公知のものを用いることができる。該加熱は、一般的なレトルト加熱の条件、例えば、厚生労働省による「容器包装詰加圧加熱殺菌食品の製造基準」に従った条件であればよく、例えば１０２～１３０℃で３～１２０分間の加熱であり、好ましくは、品温１２３℃で１７分間の加熱、又はこれと同等もしくはそれ以上の効果を有する加圧加熱殺菌処理である。 In retort heating, a container is filled with food containing the iron mixed solution, sealed, and heated. The container is not particularly limited as long as it can be used for retort heating, and known containers such as cans, bottles, and retort pouches can be used. The heating may be performed under general retort heating conditions, for example, conditions in accordance with the "Manufacturing Standards for Container-Packaged Pressurized Heat Sterilized Food" by the Ministry of Health, Labor and Welfare, for example, at 102 to 130 ° C. for 3 to 120 minutes. Heating, preferably heating at a product temperature of 123° C. for 17 minutes, or pressurized heat sterilization with an effect equal to or greater than this.
本発明の方法で製造されたレトルト食品は、補充された鉄分に起因する肉類及び／又は魚介類の黒化が抑制されているため、良好な外観を有する。当該レトルト食品は、肉類及び／又は魚介類を含有する限りにおいて、その種類は特に限定されず、またヒト用食品及び非ヒト動物用食品（ペットフード等）を包含する。また、ｐＨ５～９で鉄分に起因する肉類や魚介類の黒化が促進されることから、該レトルト食品のｐＨが５～９であると、肉類及び／又は魚介類の黒化抑制効果をより享受できる点で好ましい。より好ましくは、本発明で製造されるレトルト食品のｐＨは５．５～６．５である。 The retort food produced by the method of the present invention has a good appearance because blackening of meat and/or seafood caused by supplemented iron is suppressed. The type of retort food is not particularly limited as long as it contains meat and/or seafood, and includes food for humans and food for non-human animals (pet food, etc.). In addition, since blackening of meat and seafood due to iron content is promoted at pH 5 to 9, when the pH of the retort food is 5 to 9, the effect of suppressing blackening of meat and / or seafood is enhanced. It is preferable in that it can be enjoyed. More preferably, the pH of the retort food produced in the present invention is 5.5-6.5.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.
試験１
表１の（Ａ）に示す材料を合わせ、ホイッパーを用いて均質になるまで混合し、混合液を調製した。得られた混合液と、表１の（Ｂ）に示す食材とを混合し、１４０ｇずつレトルトパウチに包装し、１２３℃で１７分間レトルト加熱した。得られたレトルト食品を２０℃で１週間保存後、パウチを開封し、内部の食品のｐＨ及び色を評価した。得られたレトルト食品のｐＨはいずれもｐＨ５．８～６．１の範囲であった。色評価では、訓練された１０名のパネラーが下記の評価基準に従って食品（各々ｎ＝３）の色を目視評価し、食品ごとに３０個のデータの平均値を求めた。色評価の結果を表１に示す。
＜色の評価基準＞
５点：対照例と同等
４点：対照例よりわずかに黒っぽくくすんでいるが良好
３点：対照例より黒っぽくくすんでいるが品質上問題はない
２点：対照例より黒っぽくくすみが目立ち、やや不良
１点：対照例より黒っぽくくすみが顕著で不良
test 1
The materials shown in (A) of Table 1 were combined and mixed with a whipper until homogeneous to prepare a mixed solution. The obtained mixed liquid and the foodstuff shown in (B) of Table 1 were mixed, 140 g each was packed in a retort pouch, and retort-heated at 123° C. for 17 minutes. After the obtained retort food was stored at 20°C for 1 week, the pouch was opened and the pH and color of the food inside were evaluated. The pH of the obtained retort foods was in the range of pH 5.8 to 6.1. In the color evaluation, 10 trained panelists visually evaluated the color of the foods (each n=3) according to the following evaluation criteria, and determined the average value of 30 data for each food. Table 1 shows the results of the color evaluation.
<Color evaluation criteria>
5 points: Equivalent to the control 4 points: Slightly darker than the control, but good 3 points: Darker than the control, but no quality problem 2 points: Darker than the control, slightly inferior 1 point: darker and darker than the control example, and poor
試験２
マグロを鶏胸肉に代えて、試験１と同様の手順でレトルト食品を製造及び保存し、食品のｐＨ及び色を評価した。レトルト食品の材料には表２に示すものを用いた。得られたレトルト食品のｐＨはｐＨ５．８～６．１の範囲であった。色評価の結果を表２に示す。
test 2
A retort food was produced and stored in the same manner as in Test 1, replacing tuna with chicken breast, and the pH and color of the food were evaluated. Materials shown in Table 2 were used for the retort food. The pH of the retort food thus obtained was in the range of pH 5.8-6.1. Table 2 shows the results of the color evaluation.
試験３
表３の（Ａ）に示す材料を合わせ、ホモジナイザーで均質化して混合液を調製した。表３の（Ｂ）に示す水とボイルマグロをミキサーにかけて粉砕し、これに、上記の混合液、及び表３の（Ｂ）に示す残りの食材を加えて撹拌した。得られた食品を１４０ｇずつレトルトパウチに包装し、１２３℃で１７分間レトルト加熱した。得られたレトルト食品を２０℃で１週間保存後、パウチを開封し、内部の食品をミキサーにかけた後、ｐＨ及び色を評価した。得られたレトルト食品のｐＨはいずれもｐＨ５．８～６．１の範囲であった。色評価では、色彩色差計（ＣＲ－５；コニカミノルタ）を用いて食品のL*、a*、b*を測定した。測定では、１食品につき３サンプルを用意し、１サンプルあたり２回の測定を行って、得られた６個のデータの平均値を求めた。各試験食品について、下記式により対照例との色差ΔE*abを求めた。
ΔE*ab = [(L*1 - L*2)2＋(a*1 - a*2)2＋(b*1 - b*2)2]1/2
ここで、L*1、a*1、b*1は、試験食品のL*、a*、b*
L*2、a*2、b*2は、対照例のL*、a*、b*
test 3
The materials shown in (A) of Table 3 were combined and homogenized with a homogenizer to prepare a mixed solution. The water and boiled tuna shown in (B) of Table 3 were pulverized in a mixer, and the mixture and the rest of the ingredients shown in (B) of Table 3 were added and stirred. 140 g of the obtained food was packed in a retort pouch and retort-heated at 123° C. for 17 minutes. After the obtained retort food was stored at 20° C. for one week, the pouch was opened, and the food inside was put in a mixer, and the pH and color were evaluated. The pH of the obtained retort foods was in the range of pH 5.8 to 6.1. For color evaluation, L*, a* and b* of the food were measured using a color difference meter (CR-5; Konica Minolta). In the measurement, 3 samples were prepared for each food, 2 measurements were performed per sample, and the average value of the obtained 6 data was obtained. For each test food, the color difference ΔE*ab from the control example was determined by the following formula.
ΔE*ab = [(L* 1 - L* 2 ) 2 + (a* 1 - a* 2 ) 2 + (b* 1 - b* 2 ) 2 ] 1/2
where L* 1 , a* 1 , b* 1 are the L*, a*, b*
L* 2 , a* 2 , b* 2 are the control L*, a*, b*
色評価の結果を表３に示す。ＪＩＳ Ｚ８７２１では、ΔE*abが３．２以下の場合、一般的な標準色見本と試料色との目視判定による許容色差範囲としている。実施例７での色の変化はこの許容範囲内に入った。 Table 3 shows the results of the color evaluation. According to JIS Z8721, when ΔE*ab is 3.2 or less, the allowable color difference range is determined by visual judgment between a general standard color sample and the sample color. The color change in Example 7 fell within this acceptable range.
Claims (10)
該鉄分が、塩化第二鉄、クエン酸第一鉄ナトリウム、クエン酸鉄、クエン酸鉄アンモニウム、グルコン酸第一鉄、乳酸鉄、硫酸鉄、ピロリン酸第二鉄、ヘム鉄、フェリチン、及びラクトフェリンからなる群より選択される、
レトルト食品の製造方法。 Adding a mixture containing iron, fat and thickening polysaccharide to a food material containing meat and / or seafood, and retort-heating the food material to which the mixture is added,
The iron is ferric chloride, sodium ferrous citrate, iron citrate, ammonium ferric citrate, ferrous gluconate, iron lactate, iron sulfate, ferric pyrophosphate, heme iron, ferritin, and lactoferrin selected from the group consisting of
A method for producing retort food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019152068A JP7202988B2 (en) | 2019-08-22 | 2019-08-22 | Manufacturing method of retort food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019152068A JP7202988B2 (en) | 2019-08-22 | 2019-08-22 | Manufacturing method of retort food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2021029161A JP2021029161A (en) | 2021-03-01 |
| JP7202988B2 true JP7202988B2 (en) | 2023-01-12 |
Family
ID=74674023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019152068A Active JP7202988B2 (en) | 2019-08-22 | 2019-08-22 | Manufacturing method of retort food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7202988B2 (en) |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002306126A (en) | 2001-04-16 | 2002-10-22 | Sanei Gen Ffi Inc | Tannin-containing composition |
| JP2002315550A (en) | 2001-02-19 | 2002-10-29 | House Foods Corp | Method for processed food preparation and retort food |
| JP2007117088A (en) | 2005-09-30 | 2007-05-17 | House Foods Corp | Method for producing processed solid food |
| JP2008099670A (en) | 2006-09-19 | 2008-05-01 | Well Haamonii:Kk | Gel-forming composition and gel using the composition |
| JP2009077651A (en) | 2007-09-26 | 2009-04-16 | Unicolloid Inc | Method for producing meat processed food |
| JP2013009671A (en) | 2011-06-02 | 2013-01-17 | House Foods Corp | Viscous liquid food |
| US20150320085A1 (en) | 2014-05-09 | 2015-11-12 | USPET Nutrition, LLC | Meat Like Pet Food Chunks |
| JP2016049056A (en) | 2014-08-29 | 2016-04-11 | ユニ・チャーム株式会社 | Pet food |
| WO2015105112A9 (en) | 2014-01-09 | 2016-06-02 | 味の素株式会社 | Manufacturing method for improved protein-containing food and formulation for improving protein-containing food |
| JP2016182121A (en) | 2016-05-06 | 2016-10-20 | ヒルズ・ペット・ニュートリシャン・インコーポレーテッド | Process for preparing pet food composition |
| JP2017000040A (en) | 2015-06-08 | 2017-01-05 | 毅臣 渡邉 | Alkaline composition or aqueous solution for preventing discoloration |
| JP2018082660A (en) | 2016-11-24 | 2018-05-31 | ユニ・チャーム株式会社 | Pet food package and method for producing the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2730825B2 (en) * | 1992-03-26 | 1998-03-25 | ハウス食品株式会社 | Method for producing heme iron-containing liquid food |
| JP2883823B2 (en) * | 1994-11-28 | 1999-04-19 | ハウス食品株式会社 | Method for producing heme iron-containing food |
-
2019
- 2019-08-22 JP JP2019152068A patent/JP7202988B2/en active Active
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002315550A (en) | 2001-02-19 | 2002-10-29 | House Foods Corp | Method for processed food preparation and retort food |
| JP2002306126A (en) | 2001-04-16 | 2002-10-22 | Sanei Gen Ffi Inc | Tannin-containing composition |
| JP2007117088A (en) | 2005-09-30 | 2007-05-17 | House Foods Corp | Method for producing processed solid food |
| JP2008099670A (en) | 2006-09-19 | 2008-05-01 | Well Haamonii:Kk | Gel-forming composition and gel using the composition |
| JP2009077651A (en) | 2007-09-26 | 2009-04-16 | Unicolloid Inc | Method for producing meat processed food |
| JP2013009671A (en) | 2011-06-02 | 2013-01-17 | House Foods Corp | Viscous liquid food |
| WO2015105112A9 (en) | 2014-01-09 | 2016-06-02 | 味の素株式会社 | Manufacturing method for improved protein-containing food and formulation for improving protein-containing food |
| US20150320085A1 (en) | 2014-05-09 | 2015-11-12 | USPET Nutrition, LLC | Meat Like Pet Food Chunks |
| JP2016049056A (en) | 2014-08-29 | 2016-04-11 | ユニ・チャーム株式会社 | Pet food |
| JP2017000040A (en) | 2015-06-08 | 2017-01-05 | 毅臣 渡邉 | Alkaline composition or aqueous solution for preventing discoloration |
| JP2016182121A (en) | 2016-05-06 | 2016-10-20 | ヒルズ・ペット・ニュートリシャン・インコーポレーテッド | Process for preparing pet food composition |
| JP2018082660A (en) | 2016-11-24 | 2018-05-31 | ユニ・チャーム株式会社 | Pet food package and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2021029161A (en) | 2021-03-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2650311C2 (en) | Pseudo-loaf food compositions | |
| CN102613595B (en) | Composite plant and animal canning method | |
| RU2302749C2 (en) | Foodstuff or feedstuff containing gel-like capsules or tablets | |
| JP5508703B2 (en) | Method for producing food quality improver and kneaded product production method | |
| CN104256685A (en) | A phosphorus-free composition for improving quality of meat products | |
| CN103330221A (en) | Composition for improving quality of meat product, method for treating meat by composition, and meat product obtained by treatment of method | |
| CN101112241A (en) | Black pudding and the method for making the same | |
| Tsaregorodtseva | An effect of the recipe composition on minced meat properties | |
| JP7202988B2 (en) | Manufacturing method of retort food | |
| CN105831612A (en) | Composition for improving quality of frozen meat product | |
| JP2007209283A (en) | Meat processed product distributed and mixed with jelly | |
| WO2021100766A1 (en) | Molded-food processing composition | |
| US20070104852A1 (en) | Casing-packed cooked rice and its production process | |
| KR20170007633A (en) | Pork head sausage and method for preparing the same | |
| RU2272546C2 (en) | Method for producing of farce from poultry meat containing additives | |
| RU2589792C1 (en) | Method of producing "silver line" fodder for unproductive animals with sensitive stomach | |
| RU2560068C2 (en) | Method for production of chicken mince with additives | |
| Nowsad et al. | Standardization of production of fish sausage from unwashed mince blend of low-cost marine fish | |
| RU2272545C2 (en) | Method for producing of semi-finished product from poultry meat containing additive | |
| CN106360344A (en) | Rice food sausage composition and preparation method thereof | |
| CN101884417A (en) | Novel preparation technology of meat-contained emulsion system and application thereof in meat product | |
| JP2011055818A (en) | Salting agent for ham, sausage and/or meat-processed product | |
| Muthulakshmi et al. | Shelf life of Samosa Utilizing Spent Hen Meat Emulsion | |
| Ulrikh et al. | CERVUS ELAPHUS: CULTIVATION IN THE KALININGRAD REGION, PROCESSING AND EVALUATION OF THE QUALITY AND SAFETY OF VENISON PRODUCTS | |
| JP2008005757A (en) | Processed raw material for egg dish, and method for producing egg dish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A711 Effective date: 20211223 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20211223 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220715 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20221114 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20221115 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20221214 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20221220 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20221226 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7202988 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |