JPS5820670A - Package of processed foodstuff - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for reducing the moisture content of pre-meat, natto, dried fruits, etc.
This relates to a package that preserves the quality of the following processed foods for a long period of time while preventing quality deterioration and maintaining a certain level of freshness. More specifically, the processed food is prevented from deteriorating by placing an oxygen absorber and the processed food with a moisture content of 50% or less in a sealed packaging container that substantially does not allow oxygen to pass through or in a package using an oxygen gas barrier film as the packaging material. It's a method.

When processed foods are left in the air due to their moisture content or the unique properties of the food, they undergo significant oxidative deterioration due to oxygen, and due to the effects of moisture and temperature, they may develop mold and rot, which is undesirable in terms of food hygiene. Ta. In view of this situation, the inventor of the present invention has conducted extensive research on easy and inexpensive processed foods and prevention of product deterioration. For example, even if the moisture content of pre-meat of processed foods exceeds 20 cm, which causes mold to form, Mold does not grow under conditions where oxygen is not present, and in the case of packages in the form of separate packages on the normal distribution market, the oxygen content is zero based on the volume of the package. .5
It was found that it is essential to maintain the value below %A,
We have arrived at the present invention.

As a commonly used food packaging and preservation method, for example, there is a method using vacuum packaging, and even with this method, it is possible to maintain the oxygen content in the system at 0.5% or less as described in the present invention. This method has the disadvantage that the processed food is destroyed and the water is separated from the food, resulting in loss of commercial value and is not practical.

It is also possible to maintain the oxygen content in the sealed system below the 0.5% of the present invention by creating a vacuum and filling it with nitrogen gas, but the so-called gas replacement equipment that creates a vacuum and fills it with nitrogen gas is expensive. However, it has the disadvantage of being relatively expensive due to the fact that it requires a large amount of nitrogen gas, and the quality varies. However, according to the present invention, a processed food that is easy to use, inexpensive, and has a high commercial value without such drawbacks is provided with long-term preservation without sacrificing freshness. Tsumugi The present invention involves putting an oxygen absorber and a processed food whose water content is adjusted to 50 or less in a sealed packaging container that does not allow substantially 1iK oxygen to permeate or a package made of an oxygen gas barrier film as a packaging material. The opening of the packaging container or package is sealed by welding, for example, by heat sealing. Due to the action of the oxygen absorbent in a sealed package, the inside of the packaging container or package gradually becomes deficient in oxygen, and the residual scattering rate is 0.1%.
Becomes inside and outside.

This residual oxygen rate changes color when it detects oxygen.An oxygen detector is placed in a bag before the opening of the package is sealed, and the degree of color change during the oxygen depletion process after sealing is used to determine the oxygen deficiency inside the bag. It is very effective and convenient because it can be read directly from the outside. Currently, oxygen detectors are convenient, which turn pink when oxygen is deficient and blue when oxygen is present, and the standard rule is that when the color turns blue, the residual oxygen rate is 1%, and below 0.5%. Since it is pink in color, the effect of oxygen deficiency on long-term storage of the package can be confirmed from the outside. In addition, in the present invention, when determining the oxygen deficiency effect using an oxygen absorber, the oxygen in the internal volume of the sealed package is absorbed and the volume decreases by approximately 21% (the amount of oxygen contained in the air). The internal volume of the package decreases, and the package adheres closely to the processed food contained therein, which poses a problem for processed foods that require volume. To solve this problem, when the oxygen absorbent and the processed food are placed in a packaging container or package, nitrogen gas is blown into the package using a nozzle or the like, and the opening of the package is sealed. The capacity of nitrogen gas varies depending on the size of the package, but it is usually slightly larger than the oxygen capacity of the package, and on average it may be 10% or more and 70 g or less of the content of the package. Even if the oxygen depletion effect caused by the oxygen absorber progresses inside the package sealed under these conditions, the absolute amount of oxygen is small, so the polyneem inside the package will not decrease and the product will maintain its polyisland and mucus feel. It has high value and is effective in preserving the freshness of processed foods. Furthermore, compared to conventional replacement equipment that performs gas replacement after vacuuming, this method has the great effect of being able to produce reliable packaging at a lower cost and using less nitrogen gas.

The oxygen absorber used in the present invention absorbs oxygen by contacting with oxygen in an atmosphere where oxygen exists, and is a sealed system in which the oxygen absorber and processed food with a moisture content of 5096 or less coexist. rate 0.5-
Any material may be used as long as it satisfies the following, but it is preferable to use a material that does not generate harmful gas (for example, 802 gas). Furthermore, when the moisture content of a processed food is around 50-50, the aroma and taste may deteriorate to some extent if it remains sealed for a long time due to the influence of oxygen contained in the moisture. Therefore, the present invention has developed a method that makes it possible to maintain the freshness of processed foods with a relatively high moisture content in a stable state by adding a freshness maintaining agent that reacts with moisture and generates carbon dioxide gas in combination with an oxygen absorber. effective. Of course, in this case as well, before sealing the opening of the package, nitrogen gas may be blown into the package and then the opening may be sealed. In the present invention, the airtight packaging container or package may be of any material as long as it does not substantially allow oxygen to pass through; for example, metal containers, glass containers, or plastic containers with low oxygen permeability are preferably used. . On the other hand, a film with low oxygen permeability is generally called a gas barrier film, and is a package consisting of three layers: a relvolipropylene film, a gas-impermeable hinilon film, and polyethylene. Although a composite film may be used in terms of properties, it is not limited thereto as long as it does not substantially permeate oxygen or absorb moisture. The above-mentioned packaging may be of any shape and size as long as it is made using a gas barrier film. As described above, the present invention is a package that is simpler and cheaper than conventional methods, and can reliably obtain an oxygen deficiency effect, prevent the quality of processed foods, and maintain freshness. This makes it possible to preserve the color, taste, and aroma of processed foods for long periods of time.

The present invention will be explained in more detail below with reference to Examples.

Example! Seasoned pre-meat Sat with moisture content of 18% and oxygen absorber 5
t is a gas barrier film (building block ON, gVAL, P
After placing the bag in a bag with a space capacity of 750 mm made from the three-layer film of R) and sealing it, the oxygen concentration, mold growth status (1 color), and gloss change were checked over time, and the bag was opened after 6 months to check the texture and texture. I learned about Kosho. In addition, the results obtained in the same manner as in Example (2) except that no oxygen absorbent was used are shown in Table (2) as Comparison I together with the results of Example (2).

Table I

Claims (3)

[Claims] (1) An oxygen absorber and a processed food whose moisture content has been adjusted to 50% or less are placed in a sealed packaging container that is substantially impermeable to oxygen or in a package made of an oxygen gas barrier film as the packaging material. A package for a processed food, characterized in that the oxygen content in the container or package is maintained at 0.5% or less. (2) An oxygen absorbent, an acid reaction detector that changes color when sensing oxygen, and a pigmented water body for determining the degree of color change of the oxygen detector are housed in or displayed on the outside of the packaging container or package, as described in claim 1. packaging for processed foods. (3) A patented method of blowing inert gas of 10% or more based on the volume of a packaging container or package into a processed food whose oxygen absorbent and water content has been adjusted to 50 g or less to maintain the oxygen content at Oj- or less. A package of the processed food described in item 1 of the scope.