JPS61117290A - Prevention of corrosion of aluminum container in set food contained in aluminum container - Google Patents

Abstract

PURPOSE:To prevent an al container from being corroded by a seasoning by disposing>=1 kinds of ascorbate and erthorbate and >=1 kinds of org. acid salt and phosphate to co-exist in a container for set food for which Al is used as the container. CONSTITUTION:>=1 kinds of the ascorbate or erthorbate and >=1 kinds of the alkaline metallic salt of org. acids such as malic acid, tartaric acid, citric acid and acetic acid or >=1 kinds of the alkaline metallic salt of phosphoric acids such as polyphosphoric aid and methaphosphoric acid are so disposed as to co-exist with the seasoning at 1:10-10:1 ratio in the set food disposed with noodles, cooked rice, shell fishes and seasoning in an unpacked state in the Al container when the liquid seasoning contacts with the Al container. The Al container is prevented from being corroded and pitted by the seasoning in the container. The use of the above-mentioned material in the base of the container is effective even if the food is fronzen.

Description

DETAILED DESCRIPTION OF THE INVENTION B. Object of the invention "Field of industrial application" , medium thin noodle soup, soup for rice porridge, etc.) are each placed in an unwrapped state, and the set food has a structure in which the seasoning comes into direct contact with the aluminum container (referred to as nabeyaki udon, nabeyaki zosui, etc.) ) relates to a method for preventing corrosion of aluminum W containers due to TLL admixtures.

``Prior art and problems J The set food with the structure described in # is a type that can be cooked by simply heating it with or without adding water or water, and can be eaten without having to be transferred to other tableware and stored. It is highly praised as a quick and convenient food.

Many of these set foods are supplied as frozen foods, but when frozen liquid seasonings are used, the drips that inevitably occur during frozen storage corrode the aluminum container, resulting in approximately 3+y After several months, there is a problem that holes may form at the bottom of the container, and mixing using powdered, granular, or solid seasonings will gradually melt and absorb the frozen moisture in the noodles or cooked rice, resulting in a thick layer. It became a seasoning liquid, and corrosion of the container could not be avoided.

In the case of chilled foods, if seasonings are used in powdered form, the seasonings or cooked rice will absorb too much seasoning, which will seriously impair the appearance and taste. Generally, liquid seasonings are used after being solidified with agar, gelatin, etc. In either case, corrosion of the aluminum container could not be avoided for the same reasons as mentioned above.

For set foods that are cooked directly through a hole and eaten as is, if the container has collapsed parts or through holes, it will not only make cooking and eating impossible, but also cause the fire to go out and cause gas poisoning or a gas explosion. Since this can lead to burns, etc., an immediate solution is desired.

[Problems to be Solved by the Invention] Regarding corrosion prevention of core aluminum containers, an application has already been filed for a frozen food product in which the inner surface of the container is coated with edible fat. This invention also achieves the purpose of the present invention in terms of its growth effect, but it has the problem that it can only be applied to frozen foods and is not suitable for mass production, considering the time and effort required for coating.

The present invention attempts to solve the problem of corrosion of aluminum containers by a method that is easy to work with, is efficient, and is relatively inexpensive.

In the present invention, one or more substances selected from ascorbate or erythorbate and at least one substance selected from organic acid salts or phosphates are used. of substances are used.

Ascorbate or erythorbate is an alkali metal salt, and both have similar effects, but sodium monoascorbate is allowed as food additive IX1 and has vitamin C action. The richest.

As the acid salt, alkali metal salts of organic acids such as citric acid, malic acid, tartaric acid, lactic acid, acetic acid, fumaric acid, and gluconic acid are used.

As the phosphate, alkali metal salts such as polyphosphoric acid, metaphosphoric acid, birophosphoric acid, phosphoric acid, etc. are used.

None of the above organic acid salts and phosphate salts exhibits great effects when used alone, but when used in combination with ascorbate or erythorbate, they all exhibit remarkable synergistic effects.

All of the substances used in the present invention are salts, but even if they are acids, if they are used under conditions that substantially neutralize them,
Naturally suitable for the purposes of the invention.

The method of use is that when a liquid seasoning comes into contact with an aluminum container, one or more substances selected from ascorbate or erythorbate (hereinafter referred to as ascorbate, etc.) and an organic acid salt or phosphoric acid are mixed together. One or more substances selected from salts (hereinafter referred to as organic acids, mulberry can be obtained by any method).

For example, before setting food, a mixed powder of ascorbate, etc. and an organic acid salt, etc. or a mixture of t! Examples include a method of distributing grains, and a method of pre-mixing or dissolving a 7'4F salt such as ascorbate in a seasoning. When the product is a frozen food, the most rational method in terms of workability and stability of effects is to pre-dissolve ascorbate, etc., and organic acid salt, etc. in a liquid seasoning.

The amounts of ascorbate, etc. and organic acid salts, etc. used are approximately as follows.

The usage volume ratio of ascorbate, etc. and organic acid salts, etc. is approximately 1.
: 10 to 10:1 shows a synergistic effect, and the object of the present invention is achieved when the total amount of ascorbate etc. and organic acid salt etc. is approximately 4% or more of the amount of salt in the seasoning. Since the amount of salt in one serving of nabeyaki udon or nabeyaki porridge is approximately 51, the total amount of ascorbate, etc. and organic acid salt, etc. used in one serving of the set food subject to the present invention is approximately 0.21 or more. If the amount of the acid salt or organic acid salt used exceeds approximately 1 g, there is a tendency for the palatability to deteriorate somewhat. Therefore, the amount of ascorbate, etc., organic acid salt, etc. to be used is approximately 0.1 to IN, most preferably approximately 0.2 to 0.7 Y, per serving of the set food subject to the present invention.

In the method of pre-distributing ascorbate, etc., since the drip generated during frozen storage is a part of the whole, the effect can be recognized even if the total amount of ascorbate, etc. and organic acid salt, etc. used is less than 0.2g as mentioned above. . However, the effect stability is somewhat insufficient.

C. Effects of the Invention The effects of the invention will be specifically explained using experimental examples and examples.

Experimental example 1 Udon soup (double concentration, salt temperature approx. 4%) 150a
l! (equivalent to one serving), 0 to 1 g of sodium L-ascorbate (AsANa), and O to 1 g of organic acid salts, etc.
Dissolve 1 g, put this in a commercially available aluminum miso, n (thickness approx. 80 μm for public pot roasting), and heat at room temperature (20 to 25°C).
The corrosion progress was observed approximately every 0.5 days for up to 7 days.

The number of days for corrosion inhibition was determined by subtracting 0.5 from the number of days of storage in which through-holes or black spots due to corrosion were clearly observed in either of the two experimental sections.

The results are shown in Tables 1-3.

From Tables 1 to 3, it is clear that the combined use of sodium ascorbate and organic acid salts has a synergistic effect on corrosion inhibition of aluminum containers.

For example, when using only 0.2 g of sodium phosphate or 0.5 g of sodium citrate, the corrosion inhibition days are 1, 0, or 0.5, respectively, but when both are used together, it is 5.0 days. is significantly extended.

1 [G1 table (numbers in the table are days of corrosion suppression; the same applies hereafter) 2nd
Table 3 Experimental Example 2 Under the conditions of Experimental Example 1, part or all of sodium L-ascorbate was replaced with sodium erythorbate, the amount of organic acid salts etc. used was fixed at 0.59-, and the other conditions were the same. When an experiment was conducted under the conditions, almost the same results as in Experimental Example 1 were obtained.

Experimental Example 3 Under the conditions of Experimental Example 1, udon soup 150 + all
150 d of water was added (to make a straight soup), and the other conditions were the same (however, the amount of sodium ascorbate used was 0.2 g and 0.511 g, and the amount of '4 salt, etc. used was 0.2 g and 0.511 g, etc.).
When an experiment was conducted using 5 g of the same product, the results showed that the usage effect tended to be slightly lower than that of Experiment 1.

Experimental Example 4 Regarding the test plots under the conditions shown in Table 1 of Experimental Example 1, the progression of corrosion was observed by heating 1 ul of quick-frozen air at approximately -℃. It was found that the effect was the same as that of Experimental Example 1.

Example 1 Udon soup (2 times concentrated, 4% salt concentration) 150d
Dissolve 0.3 g of sodium ascorbate and 0.4 g of sodium citrate, freeze, and make about 5 tons each)
1 of frozen udon noodle soup was prepared.

Commercial aluminum incorrect answer 11'! (approximately 80μ thick, for single-serving pot grilling), 3 pieces of frozen udon soup, boiled udon (
After washing and cooling, add shrimp tempura (1 large piece), kamaboko (2 slices thinly sliced), and green onions (a little bit) in their proper shape, then immediately place them in the freezer (approximately -35g).
Frozen nabeyaki udon was obtained by rapid freezing using a 1°C arblast method.

The frozen nabeyaki udon blade side obtained in the above example and the control frozen nabeyaki udon (9 pieces) that did not use sodium ascorbate and sodium citrate were stored in a freezer at approximately -20°C. Observations were made over time.

As a result, corrosion progressed in the control product after about 1 to 2 months of storage.
Approximately 80% of the products had through holes after 3 months, and all products had through holes after 4 months, whereas all of the products according to the present invention were normal even after 5 months. In addition, when the products of the present invention were cooked and eaten after 5 months of frozen storage, there were no problems with cooking, taste, or flavor. This is a retort food that uses konbu dashi and salt as the main ingredients and can be eaten just by heating it.Contents: 420.
To g), add 0.3 g of sodium ascorbate and 0.41 g of sodium pyrophosphate dissolved in a small amount of water, mix well, and place in an aluminum container similar to the one used in Example 1. It was then quickly frozen.

The three frozen pot-fried porridges obtained in the above examples and the three control frozen pot-fried porridges in which sodium L-ascorbate and sodium pyrophosphate were not used were stored in a freezer at approximately -20'C. Observed daily.

As a result, all of the control products had through-holes after 3 months of frozen storage, but all of the products of the present invention were normal even after 5 months.

Claims (1)

[Claims] 1. A set food in which noodles, cooked rice, ingredients, and seasonings are arranged in an unwrapped state, and the seasonings are in direct contact with an aluminum container,
A set containing an aluminum container, characterized in that one or more substances selected from ascorbate or erythorbate and one or more substances selected from organic acid salts or phosphates coexist in the container. Method for preventing corrosion of aluminum containers for food. 2. The method for preventing corrosion of an aluminum container in a set food packaged in an aluminum container according to claim 1, wherein the set food product is a frozen food product.