JPH044863A - Method for improving preservability of food using fat or oil - Google Patents

Abstract

PURPOSE:To prepare a food having good flavor and texture and capable of being stored for a long period of time under a low sterilization condition by thermally sterilizing a food using a fat or oil as a water-in-oil type emulsion. CONSTITUTION:A food using a fat or oil, a raw material of a food, as a water- in-oil type emulsion is thermally sterilized to provide the objective food, the water-in-oil emulsion being prepared by emulsifying the fat or oil in water preferably containing an organic acid or antibiotic.

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Industrial Application Field The present invention relates to a method for improving the preservability of foods using fats and oils.

■ Conventional technology and its challenges Conventionally, heat sterilization has been frequently used as a way to preserve food for a long period of time, but the more severe the sterilization conditions are to improve preservability, the more difficult it becomes. Significantly impairs the original flavor and texture of food.

On the other hand, when foods containing fats and oils are heat sterilized under normal sterilization conditions, they are much more likely to spoil during storage than foods that do not contain fats and oils.

The purpose of the present invention is to moderate the sterilization conditions and obtain foods with good flavor without reducing the sterilization effect, and we have succeeded in achieving this goal.

■Means for solving the problem Foods that are the subject of this invention are, of course, intended for long-term storage and use fats and oils as one of the raw materials.

Examples of emulsifiers include glycerin fatty acid esters,
Sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, soybean phospholipids, etc., but especially glycerin fatty acid esters and sho I! It seems to be better to use i-fatty ester together.

The object of the present invention can be achieved if the fat or oil contains about 1% (parts by weight) or more of water. However, if it exceeds about 50%, the emulsified fats and oils will lose their state and characteristics as fats and oils, so it is usually kept below this.

Furthermore, the water for emulsification may contain organic acids and other antibacterial agents, such as citric acid, acetic acid, lactic acid, sorbic acid,
Add spice extract, ethanol, etc. These emulsifiers are added to a mixture of oil and water, and emulsified using a homogenizer (pressure type), homomixer (rotary blade type), ultrasonic waves, etc.

Use in the present invention means mixing, adding, spraying,
Addition of fats and oils to the inside or outside of foods by coating, sautéing, frying, etc. Such foods include, for example, various types of fried or stir-fried canned foods, bagged rice, spaghetti noodles, curry ingredients, retort foods such as fish pickled in oil, and the like.

That is, the emulsion is used in various foods such as those mentioned above. The specifics of use are based on conventional methods.

The desired food product is obtained by packaging the product in bags, canning, etc., and sterilizing it by heating.

■ Effect It is said that the heat resistance of microorganisms present in fats and oils is several thousand times stronger than that in water. In other words, most of the spores, which are said to be the most heat resistant among microorganisms, have a D value of 0.05 to 0.5 minutes at 121°C in water. However, in oil and fat, it takes more than 50 minutes.

That is, even if a very small number of spores are present in the fats and oils of food, under the normal heat sterilization conditions of FOD value ~8 minutes, these spores will survive in large numbers and lead to spoilage of the food.

The reason why sterilization is poor even though there is sufficient moisture in foods using fats and oils is thought to be as follows.

(1) In systems where water and fats and oils coexist, such as food products with added fats and oils, microorganisms migrate between water and fats and oils.

(2) When microorganisms are present in the water, they are effectively sterilized.

(3) The frequency of migration is proportional to the boundary area between water and fats and oils. That is, if only oils and fats are added, microorganisms that exist for a long time in water and oils will appear, resulting in poor sterilization.

Therefore, if we increase the interface area between water and oil and reduce the thickness of the oil, in other words, if we make emulsified oil, the chances of microorganisms migrating into water will increase, and the proportion of microorganisms present in water will increase. The sterilization efficiency is almost comparable to that in water, and sufficient heat sterilization is likely to be possible.

■ Examples Example 1 Bubbles licheniformis (B
As a result of measuring the heat resistance of spores of (acillus l1chenifornis) in 6 systems, it is clear from Sl that the heat resistance is significantly higher in the oil system. It can also be seen that even in a mixed system with only water added, the heat resistance is considerably higher than that of water. On the other hand, emulsified oils and fats have slightly higher heat resistance than water-based systems, but their sterilizing effect can be said to be almost the same as that of water.

Table 1 Note: 1) The mixing ratio of water and oil for both the water/oil mixed system and the emulsified oil/fat system was 1:9. 2) Commercially available corn salad oil was used as the oil.

3) Emulsified fats and oils were prepared by adding 1% emulsifier (glycerin fatty acid ester type) to the mixture ratio of 1) and stirring for 5 minutes at 12,000 rpm using a homomixer.

4) Citric acid was added at 5% (w/v) 8 degrees to Suito.

Regarding the unraveling of the noodles after retorting, there was no difference at all compared to when ordinary oil was used, and there was no difference in the effect of preventing the noodles from sticking together.

Table 2 Example 2 B and l1 used in Example 1 for spaghetti noodles (hereinafter referred to as >155C) prepared based on the formulation shown in Table 2
cheniforiis spore solution (number of bacteria 3 x 106/
After adding 1 cc of M12> and filling it into a retort pouch and sealing it, retort sterilization was carried out with an FO value of 10 minutes, and the deterioration rate of the sample was examined after storage at 35° C. for 2 weeks.

As shown in Table 3, when ordinary oil is used, the rate of deterioration is as high as 20%, whereas when emulsified oil is used, the rate of deterioration is zero, indicating that it has no significant bactericidal effect. It's obvious. Also note) 1. Noodles are 1.7111
1 diameter commercially available spaghetti noodles boiled for 8 minutes.

2. Both oil and emulsified fat were those used in Example 1.

Table 3 ■ Effects of the Invention The present invention can dramatically improve the heat sterilization effect of foods to which fats and oils are added.

Conversely, it will be possible to develop foods that can be stored for a long time with lower sterilization conditions than before. In other words, it is possible to provide consumers with safe preserved foods that have better flavor and texture.

Patent applicant: Ezaki Glico Co., Ltd.

Claims (2)

[Claims] (1) A method for improving the shelf life of foods using fats and oils, which comprises emulsifying fats and oils, which are one of the raw materials, and heat-sterilizing the food product, which is used as a water-in-oil emulsion. (2) Preservation of foods using oils and fats characterized by heat sterilization of foods made by emulsifying oils and fats, which are one of the ingredients, with water containing organic acids or antibacterial agents to form a water-in-oil emulsion. How to improve your sex.