JPS5898072A - Preventing method for spoilage of cooked food and the like - Google Patents

Abstract

PURPOSE:To make it possible to store processed and cooked foods without damaging the smell, taste, flavor, etc. thereof, by filling a heat-treated food and gaseous carbon dioxide in a packaging material, and refrigerating the food. CONSTITUTION:A processed or cooked food heated to 50-100 deg.C, preferably 60 deg.C or above, is filled in a packaging material, e.g. a container consisting of a laminated film, glass or aluminum, having the gas barrier properties, and sealed up in >=5%, preferably about 10-80%, gaseous carbon dioxide concentration and <=5%, preferably <=1%, oxygen concentration, and stored at 10 deg.C or below.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preventing spoilage that allows these products to be stored for a long period of time without impairing their flavor or the like.

Methods for long-term preservation of cooked or processed foods include canning and retort heating, but in these cases, the packaging was heated to 120°C or higher to kill heat-resistant bacteria. . When foods are heated to such high temperatures, they generally change physically or chemically, resulting in changes in aroma, taste, flavor, shape, texture, etc.

Therefore, in the case of foods that do not like such changes, 100%
Simple sterilization and preservation methods are used, such as by cooking and processing at temperatures below 100°C or after cooking and processing, by heating below 100°C, but in this case, heat-resistant bacteria are not killed, making them susceptible to spoilage. However, there was a problem of poor storage stability. Methods of imparting preservability include adding synthetic preservatives, lowering the temperature of the food to below 4 or 5, and creating an environment favorable for the growth of bacteria after sterilization and allowing the spores of heat-resistant bacteria to germinate. How to sterilize again (Unexamined Japanese Patent Publication No. 5
2-44251), but it is preferable not to add synthetic preservatives if possible, and the method of lowering the content is not preferable because it causes a sour taste. The third intermittent sterilization method has the disadvantage that the number of steps increases and sterilization is time-consuming.

The inventors of the present invention have conducted extensive research in order to develop a method that can reliably preserve cooked and processed foods for a long period of time without impairing the aroma, taste, flavor, etc. of the food using simple means. Heat-resistant bacteria that cannot be sterilized are simply sterilized by heating to 100℃ or less during or after cooking and processing, and the food packaging is filled with carbon dioxide or a mixture of carbon dioxide and nitrogen gas. The present inventors have discovered that if foods are kept in a bacteriostatic state by refrigerating them, they can satisfy the above conditions and be reliably preserved for a long period of time, and based on this finding, they have completed the present invention.

That is, in the present invention, the product is heated to a temperature of 50 to 100°C, filled in a container made of a packaging material having gas barrier properties, and the carbon dioxide concentration in the container is increased to 5 degrees or more and the oxygen concentration is The present invention relates to a method for preventing spoilage of processed foods and logical foods, which is characterized in that sealed foods containing 5 cm or less are maintained at a temperature of 10° C. or less.

In the present invention, first, the sealed food has a temperature of 50-1
It needs to be heated to 00°C. This heating is for sterilization, so the aroma of the food,
It is desirable to carry out the sterilization at a temperature as high as possible within a range that does not impair the body, flavor, etc. In this respect, sterilization tends to be opaque at 50 to 60°C, so a temperature of 60°C or higher is desirable. Heating time is also determined based on aroma, taste, flavor, etc. and sterilizing dust, and varies depending on the temperature, but from the viewpoint of sterilization, for example, at 60°C, it is 10 minutes or more after reaching temperature, preferably 30 minutes or more, and at 80°C, after reaching temperature. Heat for 3 minutes or more, preferably 5 minutes or more. The upper limit is determined based on the aroma, taste, flavor, etc. of the food.
This varies depending on the type of food. The heating method is not critical as long as it is done as uniformly as possible; for example, it may be heated in an oven or immersed in hot water for a predetermined period of time. You may heat using a microwave.

The timing of heating does not matter either before or after packaging, and packaging may be performed immediately after heating the membrane, or vice versa. If the heating conditions described above are satisfied during cooking or processing, the heating during cooking or processing can also be used as the heating in the present invention. Heating may be repeated any number of times; for example, heating may be performed again after packaging.

In the present invention, the sealed food product must then be filled and sealed in a container made of a packaging material with gas barrier properties. This is a condition to prevent the carbon dioxide gas filled in the container from escaping and to prevent oxygen from seeping into the container. Examples of such packaging materials include laminate film, glass, and metals such as aluminum.Although laminate films that are commonly used may be used, they must not have gas barrier properties. There must be. It goes without saying that packaging materials from which undesirable components for food hygiene are eluted by heating or the like are inappropriate for the present invention. It is preferable to use a laminate film for various purposes such as imparting strength and flexibility and improving gas barrier properties, and in this case, the above-mentioned thickness may be even thinner. An example of the Ubanate film is a three-layer film made of 15μ stretched nylon/5μ polyvinylidene/60μ polyethylene. The shape of the container is not critical, and bags, boxes, cans, bottles, etc. can be arbitrarily selected and used.

In the present invention, next, it is necessary to reduce the carbon dioxide concentration in the container in which the food is sealed to 5 cm or more and the oxygen concentration to 5 cm or less. This is to keep the inside of the container in a bacteriostatic state to prevent spoilage and to preserve the aroma, taste, flavor, etc. of the food.
The oxygen concentration is preferably 1% or less. Gyoza, shiumai, and other well-shaped foods may contain 100% carbon dioxide, but in general, if there is too much carbon dioxide, the carbon dioxide gas will be absorbed by the water in the food, resulting in a reduced pressure state. This is not preferable because the packaging is deformed and the shape of the food changes accordingly. The gas filling method is not particularly limited, and either a chamber-set gas displacement packaging machine or a gas flash type gas filling packaging machine may be used. It goes without saying that carbon dioxide alone may be used as the gas to be vented, but from the viewpoint of ease of use, it is preferable to use a gas mixture with nitrogen. Since the residual oxygen concentration is below the 5th factor, it is sufficient that the exchange rate with air is 75% or more. However, even without such a replacement rate, it is possible to lower the oxygen concentration by placing an oxygen absorber such as iron powder inside the packaging container, or by using an oxygen absorber that generates carbon dioxide gas without filling the container. It may be sealed together with air to obtain a predetermined gas composition.

Needless to say, it is desirable to perform the above series of operations in a clean environment that is sufficiently controlled to avoid microbial contamination.

After heating and gas filling, the sealed food is quickly cooled to below IOC and stored.

Foods to which the method of the present invention is applied are cooked foods and processed foods, which can be served on the table by simply heating them if necessary after taking them out of the refrigerator.

Examples include various salads such as potato salad, pizza,
Composite side dishes such as gratin, steamed side dishes such as shumai and dumplings, stir-fried foods such as kinpira and Chinese stir-fry, simmered foods such as simmered foods, stir-fried rice, rice dishes such as pilaf, snack foods such as efrea, fried noodles, rice noodles, etc. Examples include noodle dishes, vermicelli dressing, sesame dressing, and other dressings.

The method of the present invention allows for stable storage for a long period of time by simple means without impairing aroma, taste, flavor, etc. Conventionally, when stored at room temperature, it is about 1 to 2 days, and when refrigerated, it is about 7 to 10 days. However, by the method of the present invention, it has been made possible to store it stably for more than one month.

Examples are shown below. In addition, all the sections in this specification are capacity sections.

Example 1 Each food listed in Table 1 was cooked or processed,
While being careful not to contaminate microorganisms, they were filled into polypropylene trays and overwrapped with a laminate film made of 15μ stretched nylon/5μ vinylidene chloride/60μ polyethylene. Sealed, group B is Japan, J? A mixed gas of 50 parts carbon dioxide gas and 50 parts nitrogen gas was filled and sealed using a chamber complete gas displacement packaging machine manufactured by +7 Shichiro Kogyo Co., Ltd. In addition, the substitution rate in Group B was 98 and the residual oxygen amount was 0.4. These sealed foods were stored at each temperature shown in Table 1, and then the number of bacteria was measured and a sensory evaluation was performed by 10 panelists. The results obtained are shown in Table 1. The sensory evaluation includes aroma, appearance, taste, texture,
No change in odor was given a score of 10, an average value of 7 points or less was given an X mark, 7 to 8 points was given a Δ mark, and an average value of 8 points or more was given a ◯ mark. Furthermore, the detected bacteria were mainly heat-resistant shells of the genus Bacillus, such as Megatherium, Cereus, Subtilis, Circulans, and Firmus, both at the start of storage and after storage.

Procedural amendment December 21, 1980 Commissioner of the Japan Patent Office Shima 1) Haruki Tono Patent application filed on December 3, 1981 2 Name of the invention Method for preventing spoilage of cooked foods etc. 3 Person making the amendment Relationship with the case Patent applicant name: Ajinomoto Co., Inc. 4 Agent address: 2-1-3 Kyobashi, Chuo-ku, Tokyo 104 6 Subject of amendment Detailed explanation of the invention in the specification Column 7 Contents of amendment (1) Page 5, No. 13 “
There are some things... '' is corrected to ``no ga sho shikomi.''

(2) R k151 J listed in the column of bacterial count at the start of storage of pine mushroom salad in Table 1 on page 10 in "number/g"
, and correct "kara salad" written in the third column of the food name to "crab salad."

that's all

Claims (1)

[Claims] The product is heated to a temperature of 50 to 100 degrees Celsius, filled in a container made of a packaging material with gas barrier properties, and the carbon dioxide concentration in the container is increased to 5 degrees or more and the oxygen concentration is increased to 5 degrees.
1. A method for preventing spoilage of processed and cooked foods, which comprises maintaining sealed foods that have been reduced to 10° C. or lower.