JPS6125448A - Method for preventing corrosion of aluminum container for frozen food - Google Patents
Method for preventing corrosion of aluminum container for frozen foodInfo
- Publication number
- JPS6125448A JPS6125448A JP14516984A JP14516984A JPS6125448A JP S6125448 A JPS6125448 A JP S6125448A JP 14516984 A JP14516984 A JP 14516984A JP 14516984 A JP14516984 A JP 14516984A JP S6125448 A JPS6125448 A JP S6125448A
- Authority
- JP
- Japan
- Prior art keywords
- aluminum container
- seasoning
- frozen
- container
- gelatin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、凍結した塩分含有調味汁をアルミ容器に収容
して、直火による調味汁や具の解凍、加熱を、アルミ容
器を鍋として行えるようにした冷凍食品において、アル
ミ容器の腐食を防止する方法に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention stores frozen salt-containing seasoning soup in an aluminum container, and thaws and heats the seasoning soup and ingredients over an open flame, using the aluminum container as a pot. The present invention relates to a method for preventing corrosion of aluminum containers in frozen foods.
従来、ア′ルミ容器の腐食防止に対する特別な処置を全
く施さず、凍結調味汁を直接アルミ容器に入れていた（
例えば実公昭５６−３５０２０号公報）。Previously, frozen seasonings were poured directly into aluminum containers without taking any special measures to prevent corrosion of the aluminum containers.
For example, Japanese Utility Model Publication No. 56-35020).
しかし、運搬等において凍結調味汁の一部が溶けること
があり、調味汁の塩素濃度が高いと、氷解温度差に起因
して、極めて塩素濃度の高い液状の調味汁がアルミ容器
に接触し、塩素イオンによってアルミ容器が腐食され、
容器に穴があく欠点があった。However, some of the frozen seasoning may melt during transportation, etc., and if the seasoning has a high chlorine concentration, the liquid seasoning with an extremely high chlorine concentration may come into contact with the aluminum container due to the difference in melting temperature. Aluminum containers are corroded by chlorine ions,
The problem was that there was a hole in the container.
本発明の目的は、凍結調味汁が溶けることに起因してア
ルミ容器が損傷されることを十分に阻止する点にある。An object of the present invention is to sufficiently prevent aluminum containers from being damaged due to melting of frozen seasonings.
本発明の特徴手段は、塩１分含有の凍結調味汁を収容さ
せるアルミ容器の内面を油脂膜で被覆し、その油脂膜を
ゼラチン膜で被覆することにあり、その作用効果は次の
通りである。The characteristic means of the present invention is to coat the inner surface of an aluminum container containing frozen seasoning soup containing 1 minute salt with an oil film, and to cover the oil film with a gelatin film, and its effects are as follows. be.
つまり、たとえ、凍結調味汁の一部が溶けて、塩素イオ
ン濃度の極めて高い液状調味汁が出ても、油脂膜の隔絶
作用によって液状調味汁とアルミ容器の接触が確実に防
止され、アルミ容器の塩素イオンによる腐食が防止され
る。In other words, even if some of the frozen seasoning melts and liquid seasoning with an extremely high chlorine ion concentration comes out, the insulating action of the oil film will reliably prevent contact between the liquid seasoning and the aluminum container. Corrosion caused by chlorine ions is prevented.
その上、ゼラチン膜の作用によって、液状調味汁中の水
分による油脂膜の加水分解を効果的に抑制できて、アル
ミ容器の腐食を長期にわたって確実に防止できると共に
、油脂膜の酸化を十分に抑制できて、油脂酸化による異
臭、つまり、もどり臭、変敗臭、加熱臭、加水分解臭等
に起因しての品質劣化を長期にわたって確実に防止でき
る。Furthermore, the action of the gelatin film can effectively suppress the hydrolysis of the oil film caused by the water in the liquid seasoning, reliably preventing corrosion of aluminum containers over a long period of time, and sufficiently suppressing the oxidation of the oil film. This makes it possible to reliably prevent quality deterioration over a long period of time due to abnormal odors caused by fat oxidation, such as stagnant odors, deterioration odors, heating odors, and hydrolysis odors.
その結果、アルミ容器が不測に破損して、欠陥商品がで
きるといった、流通上の重大な問題を長期にわたって確
実にかつ品質劣化の無い状態で防止でき、商品価値の高
い冷凍食品を提供できるようになった。As a result, we are able to reliably prevent serious distribution problems such as unexpected breakage of aluminum containers and the creation of defective products over a long period of time without quality deterioration, and provide frozen foods with high product value. became.
次に実施例を示す。 Next, examples will be shown.
第１図に示すように、組型アルミ容器（１）の内面を、
食品としての各種の植物性又は動物性油脂の塗付けによ
って、油脂膜（５）で被覆する。As shown in Figure 1, the inner surface of the assembled aluminum container (1) is
It is coated with an oil film (5) by applying various vegetable or animal oils as food.
尚、油脂膜（５）の厚さや形成範囲等は状況に応じて適
当に決める。The thickness and formation range of the oil film (5) are appropriately determined depending on the situation.
次に、第２図に示すように、望ましくは調味汁に対して
０．０１〜１．０ｗｔ％の割合で、ゼラチンを添加した
塩分含有の調味汁（２）を、低温状態でアルミ容器（１
）に入れ、調味汁（２）を凍結し、油脂膜（５）をゲル
化した又はそれに近い状態のゼラチン膜（６）で被覆す
る。Next, as shown in Fig. 2, salt-containing seasoning soup (2) to which gelatin has been added, preferably at a ratio of 0.01 to 1.0 wt% to the seasoning soup, is poured into an aluminum container (2) at a low temperature. 1
), the seasoning soup (2) is frozen, and the oil and fat film (5) is covered with a gelatin film (6) in a state that is or is close to gelling.
さらに、第３図に示すように、具（３）を低温にして、
アルミ容器（１）に入れた後凍結するか、あるいは、凍
結した具（３）をアルミ容器（１）に入れ、嵌着や接着
等で取外し自在にカバー（４）をアルミ容器（１）に取
付け、もって、アルミ容器（１）の直火加熱によって調
味汁（２）や具（３）の解凍及び加熱が可能な冷凍食品
を製造する。Furthermore, as shown in Figure 3, the ingredients (3) are brought to a low temperature,
Either put it in the aluminum container (1) and freeze it, or put the frozen ingredients (3) in the aluminum container (1) and attach the removable cover (4) to the aluminum container (1) by fitting or gluing. By attaching and holding the aluminum container (1), a frozen food product is manufactured in which seasoning soup (2) and ingredients (3) can be thawed and heated by direct heating of the aluminum container (1).
次に、実験例を示す。 Next, an experimental example will be shown.
実験（１）
９７％ＡＩ！の容器（Ａ）及び９９％八ｌへ容器（Ｂ）
夫々に油脂膜を形成し、容器（Ａ） 、 （Ｂ）夫々に
おいて、９％ＮａＣ１の調味汁に０．１％のゼラチンを
添加した汁を入れたものと、その調味汁のみを入れたも
のを準備し、それらを５℃で冷蔵しな。 その結果、調
味汁のみを入れた容器（＾）は２４時間以内に腐食で穴
ができ、調味汁のみを入れた容器（８）は７２時間以内
に腐食で穴ができた。Experiment (1) 97% AI! container (A) and 99% container (B)
Containers (A) and (B) each contain a 9% NaCl seasoning with 0.1% gelatin, and the other contains only the seasoning. Prepare and refrigerate them at 5°C. As a result, the container containing only seasoning soup (^) developed a hole due to corrosion within 24 hours, and the container containing only seasoning soup (8) developed a hole due to corrosion within 72 hours.
他方、調味汁とゼラチンの混合汁を入れた容器（Ａ）
、 （Ｂ）は、いずれも１４日間後でも腐食がなかった
。On the other hand, a container containing a mixture of seasoning juice and gelatin (A)
, (B) showed no corrosion even after 14 days.
実験（２）
前記容器（Ａ）において、７％ＮａＣｊ！の調味汁に０
．１％のゼラチンを添加したものと、その調味汁のみを
入れたものを準備し、それらを−２０℃で冷凍保存した
。 その結果、調味汁のみを入れた容器（Ａ）は１力月
程で腐食により穴ができたが、調味汁とゼラチンの混合
汁を入れた容器は、１力月目でも腐食がなかった。Experiment (2) In the container (A), 7% NaCj! 0 for seasoning soup
．． One containing 1% gelatin and the other containing only the seasoning were prepared and stored frozen at -20°C. As a result, the container (A) containing only the seasoning juice had a hole due to corrosion after about one month, but the container containing the mixed juice of seasoning juice and gelatin had no corrosion even after the first month.
調味汁（２）は、麺だし、和風だし、中華だし、その他
いかなるものでもよく、また、具（３）も、麺類、肉類
、魚類、野菜類、加工食品類等いかなるものでもよい。The seasoning soup (2) may be noodle soup stock, Japanese-style soup stock, Chinese soup stock, or any other type of soup stock, and the toppings (3) may also be of any type, such as noodles, meat, fish, vegetables, processed foods, etc.
アルミ容器（１）は形状、寸法等において適宜変更自在
である。The shape, dimensions, etc. of the aluminum container (1) can be changed as appropriate.
ゼラチンは、例えばスープストック（ブイヨンだし）等
の状態で調味汁に添加してもよい。Gelatin may be added to the seasoning soup, for example, in the form of soup stock (bouillon stock) or the like.
また、ゼラチンを、調味汁（２）をアルミ容器（１）に
入れる前に、適当な手段で油脂膜（５）を被覆する膜（
６）に形成してもよく、あるいは、油脂中に予めゼラチ
ンを混入して、油脂膜（５）を形成した状態で、実質的
には油脂膜（５）がゼラチン膜（６）で被覆保護される
ようにしてもよい。In addition, before putting the seasoning soup (2) into the aluminum container (1), gelatin is added to the film (
6), or gelatin may be mixed in the oil and fat in advance to form an oil film (5), and the oil film (5) is essentially covered and protected by the gelatin film (6). It is also possible to do so.
第１図ないし第３図は、本発明による冷凍食品の製法を
例示する説明図である。
（１）・・・・・・アルミ容器、（２）・・・・・・調
味汁、（５）・・・・・・油脂膜、（６）・・・・・・
ゼラチン膜。FIGS. 1 to 3 are explanatory views illustrating the method for producing frozen food according to the present invention. (1)...Aluminum container, (2)...Seasoning soup, (5)...Oil film, (6)...
Gelatin membrane.
Claims (1)
１）の内面を油脂膜（５）で被覆し、その油脂膜（５）
をゼラチン膜（６）で被覆する冷凍食品のアルミ容器腐
食防止法。Aluminum container (2) containing frozen seasoning soup containing salt (2)
The inner surface of 1) is coated with an oil film (5), and the oil film (5)
A method for preventing corrosion of aluminum containers for frozen foods by coating them with a gelatin film (6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14516984A JPS6125448A (en) | 1984-07-11 | 1984-07-11 | Method for preventing corrosion of aluminum container for frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14516984A JPS6125448A (en) | 1984-07-11 | 1984-07-11 | Method for preventing corrosion of aluminum container for frozen food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6125448A true JPS6125448A (en) | 1986-02-04 |
| JPH047188B2 JPH047188B2 (en) | 1992-02-10 |
Family
ID=15379025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14516984A Granted JPS6125448A (en) | 1984-07-11 | 1984-07-11 | Method for preventing corrosion of aluminum container for frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6125448A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1683734A1 (en) * | 2005-01-20 | 2006-07-26 | Kraft Foods Holdings, Inc. | Food modifier transferable article |
-
1984
- 1984-07-11 JP JP14516984A patent/JPS6125448A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1683734A1 (en) * | 2005-01-20 | 2006-07-26 | Kraft Foods Holdings, Inc. | Food modifier transferable article |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH047188B2 (en) | 1992-02-10 |
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