JPS6128337A - Production of packed food - 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 [Industrial Field of Application] The present invention relates to a method for producing a packaged food made from a secondary processed wheat flour product with good shelf life.

[Conventional technology]

Pizza Crust, Pancake, Watsuful, /Q Star, 7
9. Secondary processed flour products such as cakes do not require special storage conditions such as freezing or canning, but because of their high moisture content, they deteriorate in a short time at room temperature, and even if preservatives are not added. Even if it is added, its shelf life is not as long as light, and sometimes it may even require refrigerated storage. Therefore, attempts have been made to improve the shelf life of these secondary processed flour products, and this is one of them. Therefore, efforts have been made to reduce the water content and lower the water activity. However, in order to preserve the water for a period of
．． It must be lowered to about 86-0691,
Such a low water activity has the disadvantage that the texture of the secondary processed wheat product real rice is lost, coprecipitation occurs, aging progresses rapidly during storage, and the texture becomes hard. , it was not something that could actually be used.

[Problem that Part 8A aims to solve] Therefore, there was a desire to develop a method that could preserve secondary processed flour products for a long period of time without changing the original texture and without using preservatives. .

[Means for solving problems]

Under such circumstances, the present inventor has completed the present invention as a result of intensive research.

That is, the present invention provides a secondary processed product of wheat flour with a water activity of 0.94 to 0.96 and the processed product 1? The number of viable bacteria inside is 30
Fill it into a packaging container with gas barrier property [7, so that the oxygen content in the container is 0.01
% or less.

According to the present invention, secondary processed flour products include confectionery products such as grains, cakes, and castella cakes; pasta products such as macaroni and suhadatti; and products suitable for consumption such as raw flour, corn flour, and pizza crust. It refers to foods with a high water content, and is particularly suitable for producing packaged foods such as pizza crust, pancakes, Watsufules, and fresh pasta. .

If the moisture content of such secondary processed flour products is lowered, they will deteriorate during storage and the texture will be impaired. Therefore, in the present invention, the water activity is adjusted to 0.94 to 0.9 without deterioration of the texture.
Adjust to 6.

When the water activity of the processed product is high, self-regulation of water activity can be carried out by conventional methods such as drying, addition of salt, sugars, starch, etc. If the water activity is lower than this, aging will be accelerated during storage, so it is preferable.

It is necessary to keep the initial bacterial count of the secondary processed wheat flour product to 300 or less, and if it is more than this, the shelf life will deteriorate.

In order to suppress the initial number of bacteria, if the manufacturing process involves a heating process, it is sufficient to prevent contamination with bacteria in the subsequent process, but in the case of raw or Q-star products that do not require a heating process,
This can be achieved by using raw materials that have been sterilized in advance or by using raw materials that are less contaminated by dust, and by using manufacturing machines and equipment that have been sterilized in advance.

In this way, the secondary processed product whose water content and number of viable bacteria have been adjusted is filled into a packaging container with gas barrier properties.

As the material for the packaging container, for example, nylon, ester ester, vinyl chloride, etc., and combinations of these packaging materials are preferable.

Deoxygenation must be done faster than the growth rate of bacteria without damaging the structure of the food.Generally, a gas filling machine such as Nochan Station is used to fill the container with nitrogen gas, argon gas, etc. This can be done by filling with an inert gas or including a deoxidizing agent, but it is particularly preferable to use both in combination.

Oxygen absorbers include iron powder, sulfites, bisulfites, thiosulfates, oxalates, pyrogallol, Rongalite,
Any composition containing each S-reducing substance such as glucose, copper amine complex, ascorbic acid, hydroquinone, catechol, and chiliphenol oxidase as a main ingredient can be used. Among these oxygen scavengers, those containing iron powder and electrolytes, especially halogenated metals such as sodium chloride, are preferred in terms of odor and hygiene.

〔Effect of the invention〕

The packaged food obtained by the method of the present invention as described above can be stored for a long period of time without impairing the original texture of the secondary processed wheat flour product, as shown in the 11th Example.

〔Example〕

Next, the explanation will be given with examples.

Example 1 Strong wheat flour 700 (r) Thin-blade wheat flour 200 Sugar 20 Salt 20 Skimmed milk powder 20 Shortening 40 Yeast 30 Water 600 is added to the Vizak 2-stroke formulation having the above composition and mixed. The obtained dough was left to ferment at 28°C for 1 hour, and then rolled into 90t balls. After leaving this product for 30 minutes, it was placed on a plate, the dough was rolled out, and baked at 170° C. for 10 minutes. This was then filled in a gas barrier container made of pre-sterilized stretched nylon coated with vinylidene chloride and laminated with polyethylene, along with an oxygen scavenger (Esoles F-100X, manufactured by Mitsubishi Gas Chemical Co., Ltd.).
Replace the air in the container with nitrogen gas to reduce the oxygen concentration to 0.01
% and sealed.

Comparative Example 1 In the method of Example 1, sorbitol (solid content 70%)
The same procedure was followed except that 15 portions of the following ingredients were added and baking was performed at 180° C. for 10 minutes.

Comparative Example 2 The same procedure as in Example 1 was carried out except that oxygen-reducing packaging was not performed.

Comparative Example 3 In the method of Example 1, using 650 fItl of water,
The same procedure was followed except that the firing was performed at 160° C. for 10 minutes.

Comparative Example 4 The pizza crust obtained by the method of Example 1 was inoculated with Nosecteria (Micrococcus lupus and lactic acid bacteria) and packaged.

The packaged pizza crusts obtained by the methods of Example 1 and Comparative Examples 1 to 4 were stored at 30° C. for 3 days, and their storage properties were examined. The results are shown in Table 1.

Example 2 500 tons of durum wheat semolina and 50 tons of strong wheat flour
After adding 280- of water to 0f and mixing for 10 minutes,
The mixture was extruded under pressure while being degassed to obtain raw and e-gutti. This raw spadatsu was dried for 2 hours in a constant temperature and humidity chamber adjusted to a temperature of 45° C. and a humidity of 90%. The obtained S-Q gutti was heat-treated in the open at 80°C for 10 minutes, and then cooled to 15°C in a cooling chamber that had been sterilized in advance. Q Gutti (water activity 0.94, number of viable bacteria 300 or less)?
Polyester was coated with vinylidene chloride and sealed in a container laminated with polyethylene together with one oxygen absorber (from Example 1), and the air inside the container was replaced with nitrogen gas to bring the oxygen concentration inside to 0.01%. did.

Example 3 The following composition was added to melted butter 302, stirred with a vertical mixer, and then baked on an iron plate at 160° C. for 5 minutes to obtain a pancake. This pancake (water activity 0.95, number of viable bacteria 300 cells/f or less) was sealed in a pre-sterilized container (same as in Example 2), and the air inside the container was replaced with nitrogen gas (semi-automatic gas filling machine, CP-GTI type,
(manufactured by General 79) to reduce the internal oxygen concentration to 0.0.
It was set at 1%.

Written amendment to the above procedure (spontaneous) September 17, 1980 Patent Application No. 150670 2, Name of the invention Method for manufacturing packaged food 3, Relationship to the case of the person making the amendment Applicant's address Chuo-ku, Tokyo Japan Column Kokinumachi 19'4i12 Name: Nisshin Seifun Co., Ltd. Representative: Takashi Saeki 4 Agent 6, "Detailed Description of the Invention" column 7 of the specification subject to amendment, Contents of the amendment (1) In the specification, on page 12, line 11, after the statement ``The oxygen starch in the area was set to 0.01%.'', change the line and insert the following sentence.

[Pancake composition Flour 500 (f) Paking no 9 Uda 26 Salt 3 Sorvit 35 Granulated sugar 90 Eggs 170 Water 330 Correct it as C-7 0.3 J.

Claims (1)

[Claims] 1.Water activity of secondary processed wheat flour is 0.94-0.9
6 and prepare the processed product so that the number of viable bacteria per gram is 300 or less, and fill it into a packaging container with gas barrier properties so that the oxygen content in the container is 0.01% or less. A method for producing a packaged food characterized by: