JPH0353669Y2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a grilled fish packaged in a heat-sterilized container, in which grilled fish is housed in a dish-shaped container and then packaged in a film-made bag-shaped container.

(Conventional technology) Retort food made from fish has been developed since 1983.
It has been proposed in No. 175477, No. 59-42838, etc. The former is a technique in which raw fish and seasoning liquid are placed in a retort pouch, deaerated and sealed, and then retort sterilized, thereby preventing the formation of curds and boiling down during sterilization, and cooking the fish. The latter method involves soaking white fish meat in an acidic solution, steaming it, putting it into a retort pouch, injecting a seasoning liquid to keep the fish meat at a specific pH, vacuum packaging it, and sterilizing it under pressure and heat. It is a technology that The effect of this technology is to prevent curd generation and boiling down during sterilization.

By the way, the retort fish foods proposed in the above-mentioned known documents all relate to so-called "boiled fish" in which fish bodies and seasoning liquid are placed in a container and sterilized in a retort. On the contrary,
At present, retort foods for boiled fish have not yet been proposed.

In particular, the present inventors housed grilled fish in a dish-shaped container,
If the product is packaged in a film-made bag-like container and then subjected to heat sterilization treatment such as retort heat sterilization treatment or hot water sterilization treatment, grilled fish can be stored for a certain period of time, and when eaten, The present invention was considered to be practical because the dish-like container can be taken out from the bag-like container and used as an eating plate as it is. As a result of examining various trial productions of grilled fish in heat-sterilized containers of the above-mentioned form, it was found that when obtaining products of the same form, the following specific problems would occur.

That is, during sterilization, the fish body causes a water separation phenomenon and releases liquid juice (hereinafter referred to as drip), and this drip moves to the outer surface of the dish-shaped container, that is, the outer side surface and the outer bottom surface of the dish-shaped container during sterilization. This impairs the beauty of the product, and also makes your hands dirty when you take the dish out of the bag when you eat it, and the table gets dirty if you leave the dish on the table. As a result, product value is significantly impaired. On the other hand, in order to prevent the drips from moving, a dish-like container containing grilled fish was vacuum-packed in a bag-like container at an extremely high degree of vacuum, but even with this method, the drips during sterilization were It was not possible to completely prevent the movement of the fish, and in this case, there was a problem that the grilled fish would fall apart during vacuum packaging.

(Problems to be solved by the invention) The present invention solves the above-mentioned problems in the above-mentioned container-packed grilled fish, prevents the grilled fish from falling apart, and prevents drips that occur from the grilled fish during heat sterilization. To provide grilled fish in a heat-sterilized container, which is prevented from moving to the outer surface of the container, and which allows the user to take out the container from the bag-like container and place it on a table or the like to eat the grilled fish without getting his hands dirty when eating. The purpose is to

(Means for Solving the Problems) The inventors of the present invention obtained the following knowledge as a result of repeated trial production studies in order to achieve the above object.

That is, in grilled fish in a heat-sterilized container in which the grilled fish is stored in a dish-shaped container composed of a side wall and a bottom wall, and the fish is packaged in a film-made bag-like container, especially the entire area near the top of the side wall of the dish-shaped container is An absorbing means is provided around the circumference to absorb the liquid juice generated from the grilled fish during heat sterilization, and the bag-shaped container is vacuum-packed with the grilled fish in the dish-shaped container so that the air content is 35% or less. do. According to the grilled fish packaged in a heat-sterilized container having the above configuration, by providing an absorption means on the side wall of the dish-shaped container and performing vacuum packaging under specific conditions, the dish-shaped container is The upper part of the side wall and the inner surface of the film-made bag-like container are in contact with each other with appropriate pressure, and the part where they come into contact, that is, the part that serves as a path for drips to move to the outside surface of the dish-like container during sterilization, is securely equipped with an absorbing means. intervenes. When heat sterilization is performed under the above conditions, the action of the absorption means reliably prevents drips from moving to the outer surface of the dish-shaped container during sterilization. Further, by providing the absorbing means at the above-mentioned portion, there is no need to provide an extra amount and size of the absorbent material. In addition, when vacuum packaging is carried out under the above conditions, the grilled fish will not fall apart and drips from the grilled fish will be prevented as much as possible.

The present invention was developed based on the above knowledge, and its gist is that grilled fish is stored in a dish-shaped container composed of side walls and a bottom wall, then packaged in a film-made bag-shaped container and heat-sterilized. In the heated and sterilized grilled fish stored in a container, an absorbing means is provided around the entire circumference near the upper side of the side wall of the dish-shaped container to absorb the liquid juice generated from the grilled fish during the heat sterilization treatment, and the grilled fish is This grilled fish in a heat-sterilized container is characterized in that the dish-shaped container containing the fish is vacuum-packed in the film-made bag-shaped container so that the air content in the container is 35% or less.

The dish-shaped container used in the present invention is a molded container composed of a side wall and a bottom wall. The dish-shaped container includes
It also includes bowl-shaped items. It is desirable that the height of the side wall of the dish-shaped container be approximately the same as, or slightly higher than, the height of the grilled fish described later. This can prevent damage to the flesh and skin of the grilled fish during transportation or stacking of the grilled fish in containers. In addition, the height of the side wall is preferably 35 mm or less when the area of the bottom wall is 100 cm ² to 500 cm ² , for example.
The length should be 25 mm or less, so that a dish-shaped container can be easily vacuum-packed into a film-made bag-shaped container. The dish-shaped container may be provided with a flange portion projecting outward at the upper opening portion.

The dish-shaped container may be made of any material as long as it is water resistant and can withstand heating during sterilization. Specifically, nylon, polyethylene, polyester, polypropylene, vinylidene chloride, foams of these materials, paper materials, and appropriately laminated materials of these materials,
Examples include pottery and the like. In order to impart UV-blocking properties to the dish-shaped container, it is desirable to use a material obtained by laminating aluminum foil on the above-mentioned materials. In addition, when performing retort heat sterilization treatment, the thickness must be
It is preferably made of polypropylene, polyester, etc. with a diameter of 250μ or more, preferably 400μ to 2000μ.

In the present invention, an absorbent material is provided especially around the entire circumference near the top of the side wall of the dish-shaped container to absorb liquid juice generated from grilled fish during heat sterilization treatment. Here, the entire circumference near the top of the side wall of the dish-shaped container refers to, for example, the entire circumference of the upper edge of the side wall of the dish-shaped container, the entire circumference of the inner surface of the upper part of the side wall of the dish-shaped container, or the entire circumference of the flange on the top of the side wall of the dish-shaped container. , this means the entire circumference above the flange portion, and the absorbing means is provided at any location selected from these portions.
In addition, when the absorption means is provided on the flange of the dish-shaped container, it is possible to suitably prevent drips from moving to the outer surface of the dish-shaped container during heat sterilization.
Moreover, it is preferable because the absorption means can be easily installed.
When the absorbent means is provided in a dish-shaped container as described above, the distance between the upper end of the absorbent means and the upper end surface of the side wall of the dish-shaped container in the portion where the absorbent means is provided is (If the absorption means is provided in a recess etc. formed in a dish-shaped container, the distance between the upper end of the absorption means and the upper end surface of the recess etc.) is 0.3 mm.
It is preferable to provide it so that the distance is about 5 mm. This makes it possible to better prevent drips from moving to the outer surface of the dish-shaped container during heat sterilization.

Further, the means for providing the absorption means in the dish-shaped container is arbitrary, but for example, the absorption means is glued to the dish-shaped container, or an appropriate recess is formed in the dish-shaped container,
A preferred example is to fit an absorbing means into this portion.

Examples of the above-mentioned absorption means used in the present invention include foamable materials, nonwoven fabrics, pulp, sheets containing polymeric absorbents, and the like. In addition, the absorbing means may contain moisture and/or water of, for example, 5% to 30% by weight, preferably 10% to 18% by weight based on the grilled fish.
Alternatively, it is desirable to use an amount and size that can absorb oil. In this case, by setting the amount and size of the absorption means to the necessary and sufficient size, movement of drips during sterilization can be suitably prevented, and grilled fish packaged in a container can be obtained which is preferable in terms of cost, appearance, etc.

As described above, by providing the absorption means around the entire circumference near the upper part of the side wall of the dish-shaped container, when the dish-shaped container is vacuum-packed in a film-made bag-shaped container as described later, the dish-shaped container The absorbing means is reliably interposed at the portion where the upper side wall of the container and the inner surface of the film-made bag-like container come into contact, and it is possible to reliably prevent drips from moving to the outer surface of the dish-like container during sterilization. Further, there is no need to provide an extra amount or size of absorption means. In addition, when grilled fish is provided in a container after sterilization, most of the drips generated during sterilization are absorbed and retained by the absorption means provided on the upper side wall of the dish-shaped container, and the grilled fish hardly comes into contact with the drips during storage. Therefore, the quality of grilled fish can be maintained well.

It is also possible to form one or more recesses in the bottom wall of the dish-shaped container. An arbitrary number of the recesses can be provided at any position on the bottom wall of the dish-shaped container, for example, at the periphery and/or the center of the bottom wall, or over the entire bottom wall. Further, the shape of the recess can be arbitrary; for example, the recess may be formed in the leg that holds the dish-shaped container upward, or simply a recess can be formed in the bottom wall, or the bottom wall can be made uneven. can do. With the above configuration, drips generated during heat sterilization are accommodated in the recess, and in addition to the action of the absorption means provided on the side wall of the dish-shaped container, the drips generated during sterilization are absorbed by the outer surface of the dish-shaped container. It is possible to further suitably prevent movement to.

The volume of the recess is 3% by weight based on the weight of the grilled fish.
The volume should be such that it can accommodate up to 25% by weight of water, preferably between 5% and 20% by weight. Further, absorbing means similar to those described above can be provided in the recess.

A film-made bag-like container is formed by polymerizing two film materials and sealing the peripheral edges of each by heat sealing, adhesive, etc., or by folding the film materials and sealing the peripheral edges. It is something. The above-mentioned film material can also be sealed in a seal form that allows easy peeling (eg, peel strength = unsealing strength of 2.0 kg/15 mm or less). The film bag-like container may be made of any material as long as it is flexible, water resistant, and can withstand heat during heat sterilization. Specific examples include nylon, polyethylene, polyester, polypropylene, vinylidene chloride, and appropriate laminates of these materials. In order to impart ultraviolet blocking properties to film-made bag-like containers, it is desirable to use a material obtained by laminating aluminum foil on the above-mentioned materials. In order to obtain suitable flexibility, especially the flexural modulus (ASTM D 790) is 21000Kg/cm ²
Preferably 70-12000Kg/cm ² and thickness
The thickness is preferably 200μ or less, preferably 5μ to 120μ.
As a result, when vacuum packaging is performed as described later, it is possible to prevent the grilled fish from falling apart.
At the same time, the inner surface of the film-made bag-like container is brought into contact with the upper side wall of the dish-like container with an appropriate pressure, and an absorbing means is interposed between the two in a suitable state to better prevent drip movement during sterilization. be able to.

In addition, when the material of the film-made bag-like container is transparent or glossy, in addition to the above-mentioned effects, it is possible to obtain grilled fish in the container that has an excellent appearance with a three-dimensional effect and a fresh feeling. can. For transparent materials, haze (ASTM D1003−61)
It is preferably 15% or less, preferably 4.5% or less. The glossy material has a gloss level (20% Gardner
glossmeter) of 70% or more, preferably 90 to 180%.

Furthermore, by constructing the dish-shaped container and the film-made bag-shaped container from a material having gas-barrier properties and UV-blocking properties, it is possible to improve the shelf life of the grilled fish.
In addition, if one of the above-mentioned materials is used that does not contain aluminum foil, the grilled fish in a container can be heated as is in a microwave oven.

Grilled fish is obtained by grilling fish.
Any type of fish may be used, such as sardines,
Examples include horse mackerel, saury, mackerel, salmon, yellowtail, Spanish mackerel, herring, eel, conger eel, flounder, sea bream, and cod. Any means can be used for grilling the fish, and for example, direct flame, heating using infrared rays, etc. can be used. In addition, in order to bake fish to the specific compressive strength described below, it is particularly desirable to heat the fish over direct heat over medium to low heat.

The above grilled fish has a compressive strength of 85 to 1500, especially the fish meat.
g/cm ² , preferably 105 to 1250 g/cm ² . This can prevent the fish meat from collapsing when vacuum packaging grilled fish as described below, and can also minimize the outflow of drips from the fish body during sterilization.

Here, the compressive strength of grilled fish is determined by the measurement method described below. In other words, the compressive strength of grilled fish is measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.:
NRM-2010-CW model), (1) After baking, leave the grilled fish meat to cool to room temperature and cut it into ¹ cm square pieces to prepare a sample. (2) Place the above sample on the sample stand. Place the muscle fiber so that it is approximately parallel to the surface of the sample stand, and (3) use a flat circular plunger with a diameter of 18 mm, while the sample stand is set at a speed of 6.
cm/min until the clearance between the plunger and the sample stage is 5 mm (applying force perpendicular to the muscle fibers of the fish meat). (4) After the fish meat contacts the plunger, raise the height It was measured as the peak strength (g/cm ² ) applied to the plunger during compression to 5 mm. The compressive strength of fish meat measured by the above method indicates the compressive strength of fish tissue protein-denatured by baking. This is within the range of 85 to 1500 g/cm ² specified in this invention.
The fish tissue of the grilled fish becomes firm, which provides effects such as avoiding drips during sterilization.

Further, the shape of the grilled fish may be either a whole fish (including a gutted fish body) or a fillet cut by an appropriate means (half body, two pieces, etc.).
In order to prevent drips from flowing out during sterilization, it is desirable to use whole fish for grilling, or fillet raw fish before grilling.

The heat-sterilized container-packed grilled fish of the present invention is constructed by placing the above-described grilled fish in a dish-shaped container, vacuum-packaging it in a film-made bag-shaped container, and then heat-sterilizing it.

When vacuum packaging a plate-shaped container containing grilled fish in a film-made bag-shaped container, it is carried out by a conventional method such as vacuum sealing with a vacuum packaging machine.

The above-mentioned vacuum packaging is particularly performed so that the air content is 35% or less, preferably 25% or less, and more preferably 15% or less. Vacuum packaging is for example 16kpa~
It can be carried out under reduced pressure of 2.5 kpa, preferably 14 kpa to 5 kpa. Since the vacuum packaging is carried out under the above conditions, the grilled fish can be vacuum packaged without collapsing, and the inner surface of the film-made bag-like container is brought into contact with the upper side wall of the dish-like container with appropriate pressure.
interposing an absorption means between the two in a suitable state,
Movement of drips during sterilization can be more effectively prevented. Furthermore, the generation of drips from grilled fish during sterilization can be prevented as much as possible. Note that the air content ratio in the present invention refers to the ratio of the volume of air contained in the container to the volume of the container (total internal volume of the container after sealing).

Finally, the grilled fish vacuum-packed as described above is subjected to heat sterilization treatment to obtain grilled fish packaged in a heat-sterilized container. There are no particular restrictions on the method of heat sterilization.
Examples include hot water heat sterilization, steam heat sterilization, retort heat sterilization, high frequency heat sterilization, and combinations thereof. In addition, the conditions for heat sterilization treatment are, for example, 75°C to 145°C, and in the case of retort heat sterilization, the pressure is, for example, 0.8 to 1.7 Kg/cm ² (gauge pressure),
Preferably 1-1.5Kg/cm ² (gauge pressure), temperature
It is carried out at 115 to 130°C, preferably 121 to 127°C, for about 5 to 60 minutes. The present invention is particularly effective when performing retort heat sterilization where the occurrence of drips from grilled fish is significant.

(Effect of the invention) According to the grilled fish in a heat-sterilized container of the present invention having the above-described structure, the grilled fish does not fall apart, and drips generated from the grilled fish during heat sterilization are prevented from moving to the outer surface of the dish-shaped container. When eating, the plate-shaped container can be taken out from the bag-shaped container without getting the hands dirty, and the grilled fish can be eaten by placing it on a table or the like. Furthermore, according to the present invention, it is possible to warm grilled fish by extremely simple operations such as warming it in hot water in the container or heating it in a microwave oven, and also by using the dish-shaped container as an eating plate and adding soy sauce to it. The utility value is extremely high because it is possible to eat grilled fish by adding ingredients such as

Next, the present invention will be explained with reference to examples.

[Example 1] FIG. 1 is a longitudinal sectional view showing an example of the grilled fish in a heat-sterilized container of the present invention. According to this, the heat-sterilized container-packed grilled fish 1 is constructed by placing the grilled fish 4 in a dish-shaped container 2, vacuum-packaging it in a film-made bag-shaped container 3, and then heat-sterilizing it.

The dish-shaped container 2 is made of polypropylene with a thickness of 1.2 mm. The dish-shaped container 2 is composed of a side wall 5 and a bottom wall 6, and has an open portion at the top, and a flange 7 (width: 20 mm) is provided at the upper end of the open portion. The dish-shaped container 2 has a rectangular side wall 5 with a height hl of 15 mm, a bottom wall 6 of 130 mm x 90 mm, and an upper opening of 140 mm x
The shape is 100mm. Further, a recess 20 (distance L1 in the width direction of the flange 7 is 10 mm, depth dl is 2 mm) is formed in the center of the width direction over the entire circumference of the flange 7 of the dish-shaped container 2. A nonwoven fabric 21 is fitted and fixed in the. The nonwoven fabric 21 has a bulk density of
Made of 0.1g/ ^cm3 polyester dry non-woven fabric,
It is a strip-shaped material with a width of 10 mm and a thickness of 3 mm, which can absorb approximately 14% by weight of water and oil based on the grilled fish 4, and the distance L2 between the upper end of the nonwoven fabric 21 and the upper end of the flange 7 is 1 mm. It is set up like this.

Grilled fish 4 is a rib fillet grilled over direct (medium) heat (weighs about 70g, compressive strength of fish meat is about 250g).
g/cm ² ), and is placed and housed in the above-mentioned dish-shaped container 2. Film bag-like container 3 is 230mm×
It is a 190mm pouch made of PVDC coated PET/CPP (thickness 85μ).

The grilled fish 4 is placed on the above-mentioned dish-shaped container 2, placed in the film-made bag-shaped container 3, and evacuated using a vacuum packaging machine so that the air content in the container becomes approximately 25%. At the same time, the open portion of the film-made bag-like container 3 is heat-sealed. Next, the grilled fish in the container was heated to 1.5 kg/cm ² (gauge pressure) and temperature in a steam retort.
Heat sterilization treatment was performed at 121° C. for 24 minutes to obtain grilled fish 1 in a heat sterilized container.

Grilled fish in a heat-sterilized container 1 obtained in this way
The grilled fish 4 did not fall apart, and no drips were observed to migrate to the outer surface of the dish-shaped container 2, giving it an excellent appearance. Further, the above-mentioned grilled fish 1 in a heat-sterilized container was stored at room temperature for 3 months, then heated in a microwave oven and eaten. In this case as well, drips do not move to the outer surface of the dish-shaped container 2 during heating in the microwave oven, and after heating, the dish-shaped container 2 can be removed from the film-made bag-shaped container 3 without getting your hands dirty. is possible,
Furthermore, Grilled Fish 4 was of excellent quality and had a texture and flavor typical of grilled fish.

[Example 2] FIG. 2 is a longitudinal sectional view showing another example of the grilled fish in a heat-sterilized container of the present invention. According to this, the heat-sterilized container-packed grilled fish 11 is constructed by placing the grilled fish 14 on a dish-shaped container 12, vacuum-packing it in a film-made bag-shaped container 13, and then heat-sterilizing it.

The dish-shaped container 12 is similar to the dish-shaped container 2 of Example 1, except that the flange 17 is not formed with a recess. A nonwoven fabric 22 (a strip-shaped material having a width of 10 mm and a thickness w1 of 3 mm) is attached to the dish-shaped container 12 over the entire circumference of the upper inner surface of the side wall 15 and the upper side of the flange 17. The nonwoven fabric 22 is
Made of polyester dry non-woven fabric with a bulk density of 0.1g/ ^cm3 .
It can absorb about 14% by weight of water and oil based on grilled fish 4. The film-made bag-like container 13 and the grilled fish 14 are similar to the dish-like container 2 of Example 1. Then, by the same operation as in Example 1, the grilled fish 14 was placed in a dish-shaped container 12, vacuum-packed in a film-made bag-shaped container 13, and then heated and sterilized to obtain a grilled fish in a heat-sterilized container. .

Grilled fish in a heat-sterilized container obtained in this way 11
The grilled fish 14 does not fall apart, and the dish-shaped container 12
No migration of drips to the outer surface was observed, and the appearance was excellent. Further, even if the above-mentioned grilled fish 11 in a heat-sterilized container is stored at room temperature for three months and then warmed with hot water and eaten, the plate-shaped container 12 can be removed from the film-made bag-shaped container 13 without getting your hands dirty. I can,
Furthermore, grilled fish 14 was of excellent quality and had a texture and flavor typical of grilled fish.

[Brief explanation of the drawing]

FIGS. 1 and 2 are longitudinal sectional views showing an example of the grilled fish in a heat-sterilized container of the present invention. 1,11... Grilled fish in a heat-sterilized container, 2,1
2... Dish-shaped container, 3.13... Film bag-shaped container, 4, 14... Grilled fish, 5, 15... Side wall, 6,
16... Bottom wall, 7, 17... Flange, 20...
Recessed portions, 21, 22...nonwoven fabric.

Claims (1)

[Scope of Claim for Utility Model Registration] (1) Grilled fish in a heat-sterilized container is obtained by storing grilled fish in a dish-shaped container consisting of a side wall and a bottom wall, wrapping it in a film-made bag-shaped container, and heat-sterilizing it. An absorbing means for absorbing liquid generated from the grilled fish during heat sterilization is provided around the entire circumference near the upper side wall of the dish-shaped container, and the dish-shaped container containing the grilled fish is made of the film. A grilled fish packaged in a heat-sterilized container characterized by being vacuum-packed in a bag-like container so that the air content inside the container is 35% or less. (2) Grilled fish includes sardines, horse mackerel, saury, mackerel, salmon, yellowtail, Spanish mackerel, herring, eel, conger eel,
The grilled fish in a heat-sterilized container according to claim 1 of the utility model registration claim, which is a fish selected from the group consisting of flounder, sea bream, and cod. (3) Grilled fish in a heat-sterilized container according to claim 1 or 2 of the utility model registration, wherein the compressive strength of the grilled fish is 85 g/cm ² to 1500 g/cm ² . (4) The material of the film bag-like container has a bending modulus of elasticity.
21000Kg/cm ² or less and the thickness is 200μ or less Claims of Utility Model Registration Paragraphs (1) and (2)
Grilled fish in a heat-sterilized container as described in paragraph or paragraph (3). (5) The grilled fish in a heat-sterilized container according to claim (1), wherein the absorption means is provided over the entire circumference above a flange formed on the upper side wall of the dish-shaped container. (6) A request for utility model registration in which the absorbent means is provided such that the distance between the upper end of the absorbent means and the upper end surface of the side wall of the dish-shaped container in which the absorbent means is installed is 0.3 mm to 5 mm. Grilled fish in heat-sterilized containers as described in item (1) or item (5). (7) The absorption means is foamable material, nonwoven fabric, pulp,
A grilled fish packaged in a heat-sterilized container according to claim 1, item 5, or item 6 of the utility model registration, which is selected from the group consisting of a sheet containing a polymer absorbent. (8) The absorption means is 5% to 30% by weight of grilled fish.
Claim No. (1)
Grilled fish in a heat-sterilized container as described in paragraph (5), paragraph (6), or paragraph (7). (9) The grilled fish in a heat-sterilized container according to claim (1) of the utility model registration claim, wherein the heat-sterilization treatment is a retort heat-sterilization treatment.