JPS6041573B2 - How to preserve food - Google Patents

Description

[Detailed Description of the Invention] The purpose of the present invention is to improve the shelf life of confectionery products such as raw yatsuhashi with bean paste, kurimanjiyu, mushimajiyu, dorayaki, sakuramochi, and monaka, which are made by wrapping bean paste in an outer skin. This is what I did.

More specifically, the object of the present invention is to obtain a product that does not dry out the filling or the outer skin, does not allow moisture to migrate from the filling to the outer skin, and does not spoil for a long period of time. Conventionally, confectionery products with bean paste wrapped in an outer skin, such as Nama Yatsuhashi and Manjiyu, were often distributed and sold in non-sealed packaging, and due to microbial contamination, they were often sold in the summer.
, IU, J, NO Rokuchu 1 dere υ There was a problem that the loss was large and the sales area was limited.

In view of the above-mentioned current situation, the present inventor conducted research on a method for improving the shelf life of bean paste confectionery products, and found that the present inventor added a mixture of reduced starch hydrolyzate and sugar alcohol to the bean paste to impart moisture retention properties to the bean paste. By preventing the filling from drying out and sealing the confectionery product together with an oxygen absorber, the confectionery product can be
We have discovered that it is possible to prevent chemical quality deterioration such as putrefaction, oxidation, and drying caused by microorganisms, and to preserve the taste while preserving the taste, and based on this knowledge, we have completed the present invention. It is.

That is, the gist of the present invention is to produce a confectionery in which a bean paste containing a mixture of sugar alcohol and reduced starch hydrolyzate in an amount of 5 to 3% is wrapped in an outer skin, and then one or more of the confections are treated with an oxygen scavenger. This is a method for preserving foods characterized by sealing and packaging them with a synthetic resin film that has excellent barrier properties in the presence of food.

The above invention will be explained in more detail.

J First, in the present invention, as the bean paste, ordinary types and processed ones such as kneaded bean paste, strained bean paste, crushed bean paste, etc. can be used. Next, in the present invention, as the sugar alcohol, for example, one or a mixture of two or more of maltitol, sorbitol, xylitol, etc. can be used.

Next, as the reduced starch hydrolyzate, for example, a reduced starch hydrolyzate obtained by reducing a dextrin having a glycose chain length longer than an oligosaccharide can be used. In the present invention, a mixture of sugar alcohol and reduced starch hydrolyzate is added to the bean paste because sugar alcohol is particularly excellent in terms of permeability, while reduced starch hydrolyzate is particularly excellent in film forming properties. This is because a high moisturizing effect can be obtained by mixing both of these advantages. What is the ratio of sugar alcohol to 1 (4) parts of the mixture of sugar alcohol and reduced starch hydrolyzate? The proportion of the reduced starch hydrolyzate is preferably from 7 to (7) parts. If the amount of sugar alcohol or reduced starch hydrolyzate is less than (1) part, no excellent moisturizing effect can be achieved. Next, in the present invention, as a method for adding the mixture of sugar alcohol and reduced starch hydrolyzate, it is preferable to add the mixture to replace the sugar added when making sweetfish.

The amount added is preferably about 5 to 3% by weight; if it is less than 5% by weight, there will be no moisturizing effect, and the sweetfish will dry out during storage, and the water in the sweetfish will transfer to the outer skin. Also, (to) weight%
If it is more than that, the ayu becomes starch-like and loses the unique texture of the bean paste.

Next, in the above-mentioned present invention, as the outer skin, a known material such as raw Yatsuhashi or the dough constituting a normal steamed bun or the like can be used.

Accordingly, in the present invention, the outer skin contains sucrose. Addition of fatty acid ester, monoglyceride, propylene glycol, etc. in an amount of 0.2 to 1% can prevent aging and drying of starch, which is the main component of the hull.

Next, in the present invention, the above-mentioned sweetfish, outside! Any conventional method may be used to prepare the pastry and the like to produce the confectionery product.

Next, in the present invention, one or more of the confectionery products produced as described above are overlapped with Japanese paper if necessary, and then sealed with an oxygen absorber and a synthetic resin film with high barrier properties. It's okay.

Here, Japanese paper has the effect of preventing moisture from confectionery products etc. from condensing in the sealed bag and damaging the appearance, and ordinary paper can be used. Next, in the present invention, a known oxygen absorber is used as the oxygen absorber, which is used in a sealed package to remove oxygen in the package and prevent quality deterioration of confectionery products. be able to.

Next, in the above-mentioned invention, as the synthetic resin film having a rich barrier property, for example, a film having the property of blocking or preventing the permeation of air, oxygen, etc. can be used, such as polyvinylidene chloride. Film, polyvinylidene chloride coated film (e.g. polyvinylidene chloride coated, polyethylene film, polyvinylidene chloride coated polypropylene film), polyamide/polyethylene laminate film, polyvinylidene chloride coated polypropylene/polyethylene laminate film, polyester/aluminum foil/polyethylene laminate film , aluminum foil/polyethylene laminated film, etc. can be used.

Therefore, in the present invention, the method for sealing and packaging using the above-mentioned film is arbitrary depending on the shape of the confectionery product, etc., but for example, a bag is made from the above-mentioned film and the confectionery product is placed in the bag. It can be carried out by a heat-sealing method, a pristar or stretch wrapping method, a shrink wrapping method, and other methods.

Specifically, for example, a pouch is manufactured from a polyvinylidene chloride coated polypropylene/polyethylene laminated film, an oxygen absorber is sealed together with the contents, and the pouch is sealed by heat sealing.

The sealing conditions are 150°C, 11 seconds, 30PSI (POnd
Iln2). According to the above invention, there are the following advantages. In other words, in confectionery products such as raw yatsuhashi with sweetfish and manjiyu, in which the bean paste is wrapped in an outer skin, 5~
By adding a mixture of 3% sugar alcohol and reduced starch hydrolyzate, wrapping it with washi paper as needed and sealing it with oxygen scavenger and a synthetic resin film with high barrier properties, it is possible to prevent microorganisms. It can prevent chemical quality deterioration such as putrefaction, oxidation, and drying.

As a result, there is no loss of products due to spoilage, etc., and the sales area can be expanded, while consumers who purchase the products for consumption can obtain safe and hygienic sweetfish confectionery products. Next, the present invention will be described in more detail with reference to Examples.

Example: A mashed sweetfish to which a mixture of maltitol and a reduced starch hydrolyzate with a glucose chain length of 3 to 6 was added in an amount of 2% was tested to determine its solubility in water HLB (HydrOphile-LjpOphil).
2 sucrose fatty acid esters with an eBalance) value of 15
% raw yatsuhashi wrapped in raw yatsuhashi with mackerel, overlapped with Japanese paper, and polyvinylidene chloride coated polypropylene 20μ/polyethylene 4 with oxygen scavenger.
It was filled and sealed in a pouch made of 0μ film and then stored at 35°C and 80% relative humidity.

When the pouch was opened after 15 days, it had a unique Yatsuhashi flavor, and no alcohol odor or mold growth was observed.

Claims (1)

[Claims] 1 Mix sugar alcohol and reduced starch hydrolyzate in 5 to 3
A bean paste with moisture retention properties containing 0% by weight, and 0% aging inhibitors such as sucrose fatty acid ester, monoglyceride, or propylene glycol that prevent starch from aging or drying out.
．． A confectionery is produced by wrapping it in a moisture-retaining outer skin to which 2 to 10% by weight has been added, and then the moisture-retaining confectionery is made into a barrier property in the presence of an oxygen scavenger that absorbs oxygen present in the sealed package. 1. A method for preserving food, which comprises sealing and packaging the confectionery with a rich synthetic resin film to prevent mold from forming on the confectionery having moisture retention properties.