JPH07147887A - Food packed in sealed vessel - Google Patents

Abstract

PURPOSE:To obtain a food packed in a sealed vessel, enriched with calcium, resistant to the browning and the deterioration of the taste and flavor of meat, having excellent long-term storage stability and useful as a patient food, etc., by adding edible meat and powdery egg shell to a wet fluid food other than rice gruel, sealing the mixture in a vessel and thermally sterilizing the sealed food. CONSTITUTION:A wet fluid food (excluding rice gruel) containing (A) an edible meat such as fish meat and cattle meat and (B) preferably 2-20wt.% (based on the edible meat) of powdery egg shell such as powdery shell of chicken egg is sealed in a sealable vessel such as bottle or can and thermally sterilized in a hot water bath or a retort to obtain the objective food sealed in a vessel.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel hermetically sealed food product.

[0002]

2. Description of the Related Art Conventionally, wet fluid foods such as stewed udon and gratin have been known to be stored for a long period of time by packing them in a sealed container and then heat-sterilizing them. In recent years, such forms of food have been widely used as baby food, food for sick people, and the like.

[0003]

However, when edible meat such as fish meat or livestock meat is blended as an ingredient of such a wettable liquid food, the color of the edible meat turns brown after heat sterilization or during storage. Deterioration of flavor is likely to occur. Such a phenomenon is particularly noticeable when the edible meat is white, such as shirasu and cod. Therefore, an object of the present invention is to provide a food in a hermetically sealed container in which browning of the edible meat and deterioration of the flavor hardly occur even after long-term storage.

[0004]

The present inventors have already proposed that
Regarding porridge containing edible meat, patent application for effect of adding powdered egg shell (Japanese Patent Application No. 5-75705)
However, as a result of further studies, even with regard to wettable liquid foods other than rice porridge, if powdered egg shells are blended as a part of the raw material before heat sterilization, the obtained product has the above-mentioned purpose. They have found that they have been achieved, and have completed the present invention. That is, the present invention is
Even after long-term storage, the above problems are unlikely to occur,
The present invention provides a sealed container-packaged food characterized in that a wettable liquid food (excluding porridge) containing edible meat and powdered eggshell is sealed in a container and then heat-sterilized.

The present invention will be described in detail below. In the description of the present invention, the following "%" means "% by weight". In the present invention, edible meat refers to edible meat such as fish meat and livestock meat that are normally eaten. As the fish meat, for example, white fish such as cod, white fish, sea bream, flatfish, and flatfish, and red fish such as shirasu, sardines, tuna, mackerel, and bonito are generally used. Also, as meat, for example, beef, pig,
Meat such as chicken and sheep is generally used. Although the form of such edible meat is not particularly limited, it is preferably cut into a size that is easy to eat or ground. In addition, the compounding ratio is generally about 0.5 to 20% in the total weight of the wettable liquid food.

[0006] The powdered eggshell means a crushed egg shell of a bird. The egg shell powder does not matter what kind of egg is used, and examples thereof include chicken eggs and quail eggs. Eggshell powder of hen's eggs is preferable from the viewpoint of easy availability and large quantity. The powder state is not particularly limited, but fine powder is preferable, specifically, 4
It is particularly preferable that the particles are so fine as to pass through a sieve of 00 mesh (opening of about 35 microns). This is because even if added to food, it does not cause a feeling of discomfort in texture such as graininess. Even an egg shell finely powdered to this extent has a myriad of extremely fine pores (about 0.2 micron diameter) peculiar to the egg shell on its surface. Such finely powdered egg shells are commercially available, and examples thereof include Cal Hope manufactured by QP Corporation. The addition ratio may vary somewhat depending on the type of meat used, but generally it is preferably about 0.1 to 30%, and more preferably about 2 to 20% with respect to the amount of meat. If the amount of powdered egg shell is too small, it is difficult to obtain the effect of preventing browning of the edible meat, and if too much is added, the texture becomes rough.

The wettable liquid food (excluding porridge) is
A food product having a water content of about 50% or more and having the property that when the container is tilted, the contents flow and flow out from the container. There is no particular limitation other than porridge as long as it has wettability and is in a fluid state, and examples thereof include stewed udon with soup, stew and gratin.

The term "heat-sterilized" means that the wettable fluid food (excluding porridge) sealed in a container has been heat-sterilized in a hot water bath or a pressure cooker. The heating temperature and the holding time are not particularly limited. As standard,
In the hot water bath system, the temperature is about 80 ° C. for about 20 to 90 minutes, and in the pressure cooker system, the temperature is 100 ° C. to 120 ° C. for several minutes to 60 minutes.

The container is not particularly limited as long as it has heat resistance. Typically, there are bottles, cans, containers having a sealing property made of a material such as plastic or aluminum.

Next, a typical method for producing the product of the present invention will be described. Generally, foods that are eaten in a wet state and have a fluid form, for example, foods such as stewed udon, gratin, and stew with edible meat as ingredients are targeted. When such a food product is produced according to a conventional method, an arbitrary amount of powdered egg shell is added at an arbitrary stage and mixed appropriately to disperse the entire product properly. Next, this may be filled in a container, sealed, and then sterilized by heating. As auxiliary materials, vegetables such as carrots, radish, corn, spinach, seasonings such as salt, sugar, soy sauce, starch, and the like may be optionally added as long as the object of the present invention is not impaired.

[0011]

Action Since edible meat such as fish meat and livestock meat contains proteins and sugars as constituents, when heat-sterilized, the Maillard reaction or the like proceeds during storage, resulting in browning or deterioration of flavor. The powdered egg shell has a structure that has a large number of ultrafine pores of about 0.2 micron diameter on its surface, and these ultrafine pores contain components involved in the Maillard reaction, that is, free amino acids and sugars. It is speculated that the incorporation into the pores may hinder the above browning reaction and the like.

[0012]

EXAMPLES AND TEST EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. Example 1 Of the following raw materials, a soup is prepared according to a conventional method using soup stock and seasonings. Udon (dried product) and vegetables are boiled as a preparation. When the above soup is boiled, add boiled udon and vegetables and simmer until the taste is sufficiently absorbed. At this stage, shirasu and powdered egg shell (Cal Hope) were added, and the mixture was further simmered to produce sardine-containing stewed udon. Kind of raw material Combination (g) Udon (dry product) 60 Shirasu 40 Carrot (1-2 mm thick slice) 30 Radish (same as above) 30 Shiitake mushroom (dry product, 2 mm square) 5 Starch (corn starch) 30 Top white sugar 5 Dashi soup 100 Soy sauce (Thin mouth) 20 Powdered egg shells (Cal Hope) 5 Fresh water Total remaining amount 1000 (g) 1 of the obtained shirasu-boiled sardine in a retort pouch
After filling with 00g each, heat sealing and sealing, 12
Retort sterilization was performed under the condition of 0 ° C. × 25 minutes to obtain a food in a sealed container. Udon with stewed shirasu is 35 ℃
The browning phenomenon of shirasu was hardly observed even after storage for 3 months in A., and the flavor was not different from that immediately after the production, and the deterioration of quality was hardly observed in general. Further, no discomfort such as texture and flavor due to the powdered egg shell was felt.

Example 2 A cod-containing stewed udone was produced according to the method of Example 1 by using the following ingredients. As the cod, a commercially available cod fillet was steamed and then passed through a chopper (mesh diameter: 5 mm) to be ground meat. Types of raw materials Blend (g) Udon (dry product) 60 Cod (ground meat) 35 Carrot (1-2 mm thick slice) 30 Shiitake mushroom (dry product, 2 mm square) 5 Starch (corn starch) 30 Top white sugar 5 Dashi soup 100 Soy sauce ( (Thin mouth) 10 Powdered egg shells (Cal Hope) 5 Fresh water Total remaining amount 1000 (g) The obtained cod-cooked udone was sterilized by retort according to the above Example 1 to prepare a food in a sealed container.

Example 3 Using the raw materials having the following composition, a stewed udone containing chicken was produced according to the method of Example 1. The chicken used was a commercially available meat that was ground through a chopper (grain size: 5 mm). Kind of raw material Combination (g) Udon (dry product) 60 Chicken (ground meat) 30 Carrot (1-2 mm thick slice) 30 Shiitake mushroom (dry product, 2 mm square) 5 Starch (corn starch) 30 Spinach (10 mm chopped) ) 30 White sucrose 5 Dashi soup 100 Soy sauce 20 Powdered egg shell (Cal Hope) 5 Fresh water Total remaining amount 1000 (g) The obtained braised udon with chicken was sterilized by retort according to the above-mentioned Example 1 to prepare a food in a sealed container.

Test Example According to the method of Example 1 above, the addition amount of the powdered egg shell to be used was 0.1% with respect to the amount of shirasu to be added.
%, 0.5%, 2.0%, 5.0%, 10.0%, 2
Stewed sardines with shirasu were prepared, which were changed to 0.0% and 30.0%. Also, except that no powdered egg shell was added at all, stewed sardine containing shirasu was produced under the same conditions and used as a control product. The food in a sealed container thus obtained was stored at 55 ° C., and the change in color tone of shirasu with time was examined. The results are as shown in the table below.

[0016]

[Table 1] Note 1: The symbols in the table have the following meanings regarding the change in the color tone of shirasu. (-) No discoloration is observed (±) Some discoloration is recognized (+) Browning is recognized (++) Remarkable browning is recognized Note 2: 3 against powdered egg shell (calhope)
The product of the present invention added at a ratio of 0.0% had some rough feeling when eaten, both immediately after production and after long-term storage. Note 3: Regarding the flavor when eaten, none of the products of the present invention differed from those immediately after production even after long-term storage, whereas the control product had a stronger taste as the storage period became longer. Was given. From the results in the above table, it is understood that the sealed container-packaged food of the present invention to which the powdered egg shell is added does not easily cause the browning phenomenon of edible meat even after long-term storage. It was also found that the flavor was not different from that immediately after the production, the quality was maintained for a long period of time, and the product value was high.

[0017]

EFFECTS OF THE INVENTION The food packaged in hermetically sealed containers according to the present invention has extremely high commercial value because it is unlikely to cause browning or deterioration of flavor of the edible meat which is a raw material for compounding even after long-term storage. Moreover, since it contains the powdered egg shell, it is also excellent in terms of calcium fortification of the food.

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Claims (1)

[Claims] 1. A sealed container-packed food, characterized in that a wettable liquid food (excluding porridge) containing edible meat and powdered eggshell is sealed in a container and then sterilized by heating.