JPH047188B2 - - Google Patents
Info
- Publication number
- JPH047188B2 JPH047188B2 JP59145169A JP14516984A JPH047188B2 JP H047188 B2 JPH047188 B2 JP H047188B2 JP 59145169 A JP59145169 A JP 59145169A JP 14516984 A JP14516984 A JP 14516984A JP H047188 B2 JPH047188 B2 JP H047188B2
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- container
- film
- frozen
- aluminum
- 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.)
- Expired - Lifetime
Links
- 229910052782 aluminium Inorganic materials 0.000 claims description 26
- 235000011194 food seasoning agent Nutrition 0.000 claims description 26
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 24
- 230000007797 corrosion Effects 0.000 claims description 8
- 238000005260 corrosion Methods 0.000 claims description 8
- 108010025899 gelatin film Proteins 0.000 claims description 7
- 235000013611 frozen food Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 description 17
- 235000014347 soups Nutrition 0.000 description 17
- 108010010803 Gelatin Proteins 0.000 description 8
- 229920000159 gelatin Polymers 0.000 description 8
- 239000008273 gelatin Substances 0.000 description 8
- 235000019322 gelatine Nutrition 0.000 description 8
- 235000011852 gelatine desserts Nutrition 0.000 description 8
- 239000003925 fat Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 229910052801 chlorine Inorganic materials 0.000 description 4
- 239000000460 chlorine Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- -1 chlorine ions Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、凍結した塩分含有調味汁をアルミ容
器に収容して、直火による調味汁や具の解凍、加
熱を、アルミ容器を鍋として行えるようにした冷
凍食品において、アルミ容器の腐食を防止する方
法に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention stores frozen salt-containing seasoning soup in an aluminum container and thaws and heats the seasoning soup and ingredients over an open flame, using the aluminum container as a pot. This invention relates to a method for preventing corrosion of aluminum containers in frozen foods.
従来、アルミ容器の腐食防止に対する特別な処
置を全く施さず、凍結調味汁を直接アルミ容器に
入れていた（例えば実公昭56−35020号公報）。
Conventionally, frozen seasoning soup has been directly poured into aluminum containers without taking any special measures to prevent corrosion of the aluminum containers (for example, Japanese Utility Model Publication No. 56-35020).
しかし、運搬等において凍結調味汁の一部が溶
けることがあり、調味汁の塩素濃度が高いと、氷
解温度差に起因して、極めて塩素濃度の高い液状
の調味汁がアルミ容器に接触し、塩素イオンによ
つてアルミ容器が腐食され、容器に穴があく欠点
があつた。
However, some of the frozen seasoning may melt during transportation, etc., and if the seasoning has a high chlorine concentration, the liquid seasoning with an extremely high chlorine concentration may come into contact with the aluminum container due to the difference in melting temperature. The aluminum container was corroded by chlorine ions, causing holes in the container.
本発明の目的は、凍結調味汁が溶けることに起
因してアルミ容器が損傷されることを十分に阻止
する点にある。 An object of the present invention is to sufficiently prevent aluminum containers from being damaged due to melting of frozen seasonings.
本発明の特徴手段は、塩分含有の凍結調味汁を
収容させるアルミ容器の内面を油脂膜で被覆し、
その油脂膜をゼラチン膜で被覆することにあり、
その作用効果は次の通りである。
The characteristic means of the present invention is to coat the inner surface of an aluminum container containing salt-containing frozen seasoning with an oil film,
The goal is to cover the oil and fat film with a gelatin film.
Its effects are as follows.
つまり、たとえ、凍結調味汁の一部が溶けて、
塩素イオン濃度の極めて高い液状調味汁が出て
も、油脂膜の隔絶作用によつて液状調味汁とアル
ミ容器の接触が確実に防止され、アルミ容器の塩
素イオンによる腐食が防止される。
In other words, even if some of the frozen seasoning melts,
Even if a liquid seasoning with an extremely high chlorine ion concentration is produced, the insulating effect of the oil and fat film reliably prevents contact between the liquid seasoning and the aluminum container, thereby preventing corrosion of the aluminum container by chlorine ions.
その上、ゼラチン膜の作用によつて、液状調味
汁中の水分による油脂膜の加水分解を効果的に抑
制できて、アルミ容器の腐食を長期にわたつて確
実に防止できると共に、油脂膜の酸化を十分に抑
制できて、油脂酸化による異臭、つまり、もどり
臭、変敗臭、加熱臭、加水分解臭等に起因しての
品質劣化を長期にわたつて確実に防止できる。 Furthermore, the action of the gelatin film can effectively suppress the hydrolysis of the oil and fat film caused by the water in the liquid seasoning, reliably preventing corrosion of aluminum containers over a long period of time, and preventing the oxidation of the oil and fat film. It is possible to sufficiently suppress the odor caused by oil oxidation, and reliably prevent quality deterioration caused by odor caused by oxidation of fats and oils, that is, stagnant odor, spoilage odor, heating odor, hydrolysis odor, etc. over a long period of time.
その結果、アルミ容器が不測に破損して、欠陥
商品ができるといつた、流通上の重大な問題を長
期にわたつて確実にかつ品質劣化の無い状態で防
止でき、商品価値の高い冷凍食品を提供できるよ
うになつた。
As a result, serious problems in distribution, such as aluminum containers breaking unexpectedly and producing defective products, can be prevented reliably and without quality deterioration over a long period of time, and frozen foods with high commercial value can be produced. Now we can provide it.
次に実施例を示す。 Next, examples will be shown.
第１図に示すように、鍋型アルミ容器１の内面
を、食品としての各種の植物性又は動物性油脂の
塗付けによつて、油脂膜５で被覆する。尚、油脂
膜５の厚さや形成範囲等は状況に応じて適当に決
める。 As shown in FIG. 1, the inner surface of a pot-shaped aluminum container 1 is coated with an oil film 5 by applying various vegetable or animal fats and oils as food. The thickness and formation range of the oil film 5 are appropriately determined depending on the situation.
次に、第２図に示すように、望ましくは調味汁
に対して0.01〜1.0wt％の割合で、ゼラチンを添
加した塩分含有の調味汁２を、低温状態でアルミ
容器１に入れ、調味汁２を凍結し、油脂膜５をゲ
ル化した又はそれに近い状態のゼラチン膜６で被
覆する。 Next, as shown in Fig. 2, salt-containing seasoning soup 2 to which gelatin has been added, preferably at a ratio of 0.01 to 1.0 wt% to the seasoning soup, is poured into an aluminum container 1 at a low temperature. 2 is frozen, and the oil and fat film 5 is covered with a gelatin film 6 that is in a gelatinous state or in a state close to gelling.
さらに、第３図に示すように、具３を低温にし
て、アルミ容器１に入れた後凍結するか、あるい
は、凍結した具３をアルミ容器１に入れ、嵌着や
接着等で取外し自在にカバー４をアルミ容器１に
取付け、もつて、アルミ容器１の直火加熱によつ
て調味汁２や具３の解凍及び加熱が可能な冷凍食
品を製造する。 Furthermore, as shown in Fig. 3, the ingredients 3 can be brought to a low temperature, placed in the aluminum container 1 and then frozen, or the frozen ingredients 3 can be placed in the aluminum container 1 and removed by fitting or gluing. A cover 4 is attached to an aluminum container 1, and a frozen food in which seasoning soup 2 and ingredients 3 can be thawed and heated is produced by heating the aluminum container 1 over a direct fire.
次に、実験例を示す。 Next, an experimental example will be shown.
実験(1)
97％Alの容器Ａ及び99％Alの容器Ｂ夫々に油
脂膜を形成し、容器Ａ，Ｂ夫々において、９％
NaClの調味汁に0.1％のゼラチンを添加した汁を
入れたものと、その調味汁のみを入れたものを準
備し、それらを５℃で冷蔵した。その結果、調味
汁のみを入れた容器Ａは24時間以内に腐食で穴が
でき、調味汁のみを入れた容器Ｂは72時間以内に
腐食で穴ができた。Experiment (1) Form an oil film on container A containing 97% Al and container B containing 99% Al.
One was prepared by adding 0.1% gelatin to the NaCl seasoning, and the other was prepared by adding just the seasoning, and they were refrigerated at 5°C. As a result, a hole formed in container A, which contained only seasoning soup, due to corrosion within 24 hours, and a hole formed in container B, which contained only seasoning soup, within 72 hours.
他方、調味汁とゼラチンの混合汁を入れた容器
Ａ，Ｂは、いずれも14日間後でも腐食がなかつ
た。 On the other hand, both containers A and B containing the seasoning juice and gelatin mixture did not corrode even after 14 days.
実験(2)
前記容器Ａにおいて、７％NaClの調味汁に0.1
％のゼラチンを添加したものと、その調味汁のみ
を入れたものを準備し、それらを−20℃で冷凍保
存した。その結果、調味汁のみを入れた容器Ａは
１カ月程で腐食により穴ができたが、調味汁とゼ
ラチンの混合汁を入れた容器は、１カ月目でも腐
食がなかつた。Experiment (2) In the container A, add 0.1 to the 7% NaCl seasoning.
% of gelatin and one containing only the seasoning were prepared and stored frozen at -20°C. As a result, a hole appeared in container A containing only seasoned juice after about one month due to corrosion, but there was no corrosion in the container containing seasoned juice and gelatin mixture even after the first month.
調味汁２は、麺だし、和風だし、中華だし、そ
の他いかなるものでもよく、また、具３も、麺
類、肉類、魚類、野菜類、加工食品類等いかなる
ものでもよい。
The seasoning soup 2 may be noodle soup stock, Japanese soup stock, Chinese soup stock, or any other type of soup stock, and the ingredients 3 may be any type of soup stock, such as noodles, meat, fish, vegetables, processed foods, etc.
アルミ容器１は形状、寸法等において適宜変更
自在である。 The aluminum container 1 can be changed in shape, dimensions, etc. as appropriate.
ゼラチンは、例えばスープストツク（ブイヨン
だし）等の状態で調味汁に添加してもよい。ま
た、ゼラチンを、調味汁２をアルミ容器１に入れ
る前に、適当な手段で油脂膜５を被覆する膜６に
形成してもよく、あるいは、油脂中に予めゼラチ
ンを混入して、油脂膜５を形成した状態で、実質
的には油脂膜５がゼラチン膜６で被覆保護される
ようにしてもよい。 Gelatin may be added to seasoned soup, for example, in the form of soup stock (bouillon stock) or the like. Furthermore, before putting the seasoning juice 2 into the aluminum container 1, gelatin may be formed into the film 6 that covers the oil film 5 by an appropriate means, or gelatin may be mixed into the oil in advance to prevent the oil film from forming. In the state in which the gelatin film 5 is formed, the oil film 5 may be substantially covered and protected by the gelatin film 6.
第１図ないし第３図は、本発明による冷凍食品
の製法を例示する説明図である。
１……アルミ容器、２……調味汁、５……油脂
膜、６……ゼラチン膜。
FIGS. 1 to 3 are explanatory views illustrating the method for manufacturing frozen food according to the present invention. 1... Aluminum container, 2... Seasoning soup, 5... Oil film, 6... Gelatin film.
Claims (1)
容器１の内面を油脂膜５で被覆し、その油脂膜５
をゼラチン膜６で被覆する冷凍食品のアルミ容器
腐食防止法。1 The inner surface of an aluminum container 1 containing salt-containing frozen seasoning 2 is coated with an oil film 5, and the oil film 5
A method for preventing corrosion of aluminum containers for frozen foods by coating them with a gelatin film 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14516984A JPS6125448A (en) | 1984-07-11 | 1984-07-11 | Method for preventing corrosion of aluminum container for frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14516984A JPS6125448A (en) | 1984-07-11 | 1984-07-11 | Method for preventing corrosion of aluminum container for frozen food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6125448A JPS6125448A (en) | 1986-02-04 |
| JPH047188B2 true JPH047188B2 (en) | 1992-02-10 |
Family
ID=15379025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14516984A Granted JPS6125448A (en) | 1984-07-11 | 1984-07-11 | Method for preventing corrosion of aluminum container for frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6125448A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060159806A1 (en) * | 2005-01-20 | 2006-07-20 | Kraft Foods Holdings, Inc. | Food modifier transferable article |
-
1984
- 1984-07-11 JP JP14516984A patent/JPS6125448A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6125448A (en) | 1986-02-04 |
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