WO2018235815A1 - Food preservation container and method for improving taste of food using same - Google Patents

Abstract

Provided is a food preservation container coated with a heat-insulating ceramic coating, said food preservation container being capable of improving the taste of a food within a short preservation period. Also provided is a method for improving the taste of a food with the use of the container.

Description

Food storage container and food flavor improving method using the same

Related Application This application claims the benefit of priority to application number 2017-119617, filed with the Japan Patent Office on June 19, 2017. Priority basis applications are hereby incorporated by reference in their entirety.

The present invention relates to a container for preserving food and a method for improving the taste of food using the same.

2. Description of the Related Art Conventionally, in food such as beverages and meats including liquors, it is widely practiced to make them a new texture and flavor by storing them for a certain period of time, so-called aging. However, such ripening generally requires strict temperature control, long-term storage, and is expensive to manufacture.

Patent Document 1 discloses a method of maturing food which is irradiated with far infrared rays having a wavelength of 1 to 100 μm and aged at a low temperature within the temperature range from 0 ° C. to the freezing point of the material to be aged. However, it is a complicated one that combines strict temperature control and far infrared radiation. In Patent Document 2, a first magnetic field generating mechanism for applying a magnetic field to a liquid phase of liquor contained in a container, and a magnetic field applied to an air layer present on the liquid layer in the container And a second magnetic field generating mechanism is disclosed, but a liquor ripening device is disclosed, but a special device is required. Patent Document 3 discloses a method for accelerating the maturation of distilled liquor, which comprises contacting wood with undistilled distilled liquor under heating conditions, and bringing the obtained heat-treated distilled liquor into contact with action light. Although disclosed, it is a complicated one that combines heating and light irradiation.

Patent Document 4 discloses a heat insulating tableware using a heat insulating paint material and provided with a thin heat insulating layer, but it is characterized in that the high temperature food is difficult to cool and that the portion touched by the heat does not become high temperature. The invention relates to a dish used at the time of eating, and does not disclose a container for storing food.

The above documents and the documents shown in the present specification are incorporated herein by reference.

Unexamined-Japanese-Patent No. 5-49415 gazette JP, 2006-174761, A Japanese Patent Application Publication No. 2017-501750 JP 2005-342227 A

An object of the present invention is to provide a food storage container capable of improving the taste of food by short-term storage.

The present inventors have intensively studied the above-mentioned problems and as a result, they find that the problems can be solved by coating the container with a thermal insulation ceramic paint (ceramic-containing paint used for thermal insulation and thermal insulation coating), The present invention has been completed.

That is, the present invention
(1) A container for storing food, characterized in that it is coated with a thermal insulation ceramic paint,
(2) The container of (1) which is a plastic bottle, a glass bottle, a metal can, a tank for liquid, a barrel or a wine cellar,
(3) The container of (1) or (2), wherein the food is a non-alcoholic beverage or an alcoholic beverage,
(4) Before or after the food is put into the food storage container, the food storage container is coated with the insulating ceramic paint, and the food storage container containing the food is stored. Production method,
(5) Before or after the food is put into the food storage container, the food storage container is coated with the insulating ceramic paint, and the food storage container containing the food is stored. Flavor improvement method,
(6) The method according to (4) or (5), wherein the food storage container is a plastic bottle, a glass bottle, a metal can, a tank for liquid, a barrel or a wine cellar.
(7) The method according to any one of (4) to (6), wherein the food is a non-alcoholic beverage or an alcoholic beverage.
(8) The method according to any one of (4) to (7), wherein the storage is performed at 0 ° C. to 40 ° C. for 15 days to 5 years.
About.

By using the storage container of the present invention, the flavor of food in general can be improved. More specifically, by using the storage container of the present invention, so-called aging of food can be promoted and flavor can be improved in a short period of time. More specifically, according to the present invention, it is possible to shorten the ripening period of foods that are subjected to long-term ripening, such as tea, Shaoxing liquor, wine, and whiskey. In particular, sake is susceptible to flavor deterioration when it is intended to promote ripening. According to the present invention, the flavor can be improved by a simple operation of merely storing it using the container of the present invention.

It is a figure which shows the container which coated the heat resistant ceramic paint on the glass bottle. It is a figure which shows the container which carried out the light shielding process, after coating a heat resistant ceramic coating material to a glass bottle. It is a figure which shows the container which carried out the light shielding process, after coating a heat resistant ceramic coating material on a PET bottle. It is a figure which shows the container which coated the heat-resistant ceramic coating material to the enamel lining tank. It is a figure which shows the normal stainless steel bottle (right side), and the stainless steel bottle (left side) which coated the heat-resistant ceramic coating material. Left: commercially available home wine cellar, right: outside the commercially available home wine cellar coated with a heat-resistant ceramic paint. It is a figure which shows a mode that the heat-resistant ceramic coating material was apply | coated to the inside of a commercial household wine cellar. FIG. 18 is a diagram showing an analysis result based on Example 7. FIG. 18 is a diagram showing an analysis result based on Example 8. FIG. 16 is a diagram showing an analysis result based on Example 9. FIG. 16 is a diagram showing an analysis result based on Example 10. FIG. 18 is a diagram showing an analysis result based on Example 11.

Hereinafter, the present invention will be specifically described. In one aspect, the invention provides a food storage container coated with a thermal insulating ceramic paint.

The "insulation ceramic paint" in the present specification refers to a paint that contains a ceramic and is used for a heat shield / heat insulation coating. Specific examples include: GAINA (Nisshin Industry Co., Ltd.), Cool Therm (Daichou Shokai Co., Ltd.), Para Thermo (Japan Special Paints Co., Ltd.), Heat Cut (Toa System Create Ltd.), Ad Green Coat (Japan Central Research Institute And Astec (Astec Paint Japan Co., Ltd.), Miracool (Miracool), ceramic covers (Envirotrol), Thermo Shield (SPM Thermo Shield) and the like. These contain hollow ceramics and exhibit high thermal and thermal insulation effects. Preferably, the thermal insulating ceramic paint is GAINA.

The container in this embodiment may be directly coated with the heat insulating ceramic paint, or may be substantially coated by applying a tape to which the heat insulating ceramic paint is applied or kneaded. Alternatively, the container may be made of a raw material containing the insulating ceramic paint in advance.

The coating thickness of the heat insulating ceramic paint of the container in this embodiment is not particularly limited. Examples of coating thickness include 0.1 mm or more, 0.1 to 10 mm, 0.2 to 5 mm, 0.5 to 3 mm, and the like. Also, there may be a part that is not partially coated. For example, there may be a part due to uneven coating, or a part that is not coated due to a separate lid or a viewing window. Preferably, the container of the present embodiment is coated with 70% or more, for example, 75% or more, 80% or more, 85% or more, 90% or more, 95% or more of the surface area of the container. More preferably, the entire container is coated with the insulating ceramic paint.

In one embodiment, the container of the present aspect is for direct food storage. In yet another embodiment, the container of this aspect may be for storing and storing other containers filled with food. In this case, the coating may be applied to either the outside or the inside of the container, or to both.

The type of container in this aspect is not particularly limited as long as it is used for food. Examples of the material of the container include metals such as aluminum and iron, plastics such as PET, glass, pottery, porcelain, enamel, wood, paper, and polystyrene foam. Moreover, a bottle, a bottle, a barrel, a pouch, a bag, a box, a wine cellar, a refrigerator etc. are mentioned as an example of the kind of container. When the container of this embodiment is directly filled with food, it is preferable that the liquid does not leak and that the container can be sealed. Examples of more specific containers include aluminum cans, metal cans such as steel cans, plastic bottles such as PET bottles, glass bottles, paper containers, wooden barrels, plastic tanks, tanks for liquids such as stainless steel tanks and hollow tanks, plastic bags, etc. Can be mentioned.

The size of the container in the present embodiment is not particularly limited. For example, 180 ml, 300 ml, 350 ml, 500 ml, 633 ml, 750 ml, 1 L, 1.5 L, 1.8 L, 2 L, 2.5 L, 3 L, 3.6 L, 5 L, 10 L, 18 L, 20 L, 45 L, 60 L, 80L, 180L, 450L, 500L, 1000L, 2000L, 4000L, 5000L, 10000L, 15000L, 20000L, 50000L and the like. For example, any of these ranges can be set as the upper limit or the lower limit.

The type of food in this embodiment is not particularly limited. For example, meat such as beef, pork, chicken, fish meat; vegetables such as cabbage, lettuce, celery, carrot, potato, sweet potato; fruits such as orange, melon, strawberry, sweet potato; grains such as rice, wheat, soybean, red beans Teas such as green tea, black tea, oolong tea etc. Favorite products such as coffee, cocoa etc. Non-alcoholic beverages such as vegetable juice, fruit juice, soft drinks, etc .; Brewery such as sake, wine, beer, Shaoxing liquor, shochu, white liquor, whiskey, Alcoholic beverages including distilled spirits such as brandy, liqueurs, cocktails, etc .; seasonings; and processed food etc. Preferably, the food in this aspect is a non-alcoholic beverage or an alcoholic beverage. More preferably, the food in this aspect is an alcoholic beverage.

The form of the food in this aspect is not particularly limited. Examples include solids such as blocks, cut pieces, flakes, powders, granules, pellets, semi-solids such as pastes, and liquids such as solutions, suspensions, emulsions, and the like.

Although it is not clear with what mode of action the container in this embodiment achieves taste improvement by storage for a short time, it is possible that far infrared rays emitted from the heat insulating ceramic paint may be acting. .

In one aspect, the present invention provides a method for producing a food or a method for improving flavor using the container for preserving food according to the above aspect. Details of the heat insulating ceramic paint, the container, and the food that can be used in the present embodiment are as described above. In a more specific embodiment, the method for improving the flavor of food according to this aspect is a method for shortening the ripening period of a food.

The method of the present embodiment includes the step of coating the container with the thermal insulating ceramic paint before or after the food is introduced. The method of coating is not particularly limited, and coating can be performed by any method. Examples of the coating method include application with a brush, a roller or the like, immersion, spraying, electrostatic coating and the like. In addition, the substantial coating may be applied by winding a tape or the like to which the heat insulating ceramic paint is applied or kneaded. In a more specific embodiment, in the method of this aspect, the container itself containing the food is coated with the insulating ceramic paint. As a specific example of the present embodiment, for example, a beverage may be directly put into a glass bottle, a barrel, a tank or the like coated with a thermal insulation ceramic paint for storage. In another specific embodiment, in the method of this aspect, the food filled in the container not coated with the heat insulating ceramic paint is placed in the container coated with the heat insulating ceramic paint. As a specific example of this embodiment, for example, a beverage can or a bottle may be stored in a wooden box coated with a heat insulating ceramic paint, a styrofoam container, or the like. In this case, the coating may be applied to either the outside or the inside of the container, or to both.

The storage conditions can be adjusted according to the target food and the degree of flavor given. The method of this aspect may be stored outdoors or indoors without temperature control, or may be temperature managed. Examples of storage temperatures include -5 ° C, -2 ° C, -1 ° C, 0 ° C, 5 ° C, 10 ° C, 11 ° C, 12 ° C, 13 ° C, 14 ° C, 15 ° C, 20 ° C, 25 ° C, 30 ° C. 35 ° C., 40 ° C., 45 ° C., 50 ° C., 55 ° C., 60 ° C., 65 ° C., 70 ° C., 75 ° C., 80 ° C. and the like. For example, any of these ranges can be set as the upper limit or the lower limit. As an example of the storage period, 1 day, 3 days, 5 days, 10 days, 15 days, 20 days, 25 days, 30 days, 35 days, 40 days, 45 days, 50 days, 55 days, 60 days, 75 days , 90 days, 120 days, 150 days, 180 days, 1 year, 2 years, 3 years, 4 years, 5 years, and the like. For example, any of these ranges can be set as the upper limit or the lower limit. For example, in the case of wine, storage at 10 ° C. to 15 ° C., preferably 13 ° C. to 14 ° C. in a wine cellar, and the like can be mentioned.

In the method of the present embodiment, the flavor of the food can be improved without strict control of conditions such as temperature, humidity, oxygen amount, and light amount, but any one or more of them may be performed. For example, the atmosphere in the storage chamber may be replaced with nitrogen, or a light-shielding material may be added to the heat insulating ceramic paint.

According to the method of the present invention, effects such as increasing or decreasing aftertaste, increasing or decreasing aftertaste, reducing bitterness, increasing umami richness, mellow taste, refreshing taste, etc. are obtained. As used herein, “preceding taste,” “taste,” refers to the taste that is felt according to the passage of time when eating food, “taste” that is felt immediately after eating, and the taste that remains after swallowing food. "After taste", the middle is called "content".

Evaluation of food flavor can be performed using sensory evaluation or evaluation using a taste sensor. As an example of a taste sensor, a taste recognition device, TS-5000Z (manufactured by Intelligent Sensor Technology, Inc.) can be mentioned.

Although an example is described below, the present invention is not necessarily limited by the example.

Example 1: Storage test of commercially available sake Sake "Shosen" pure rice ginjo sake (Ginkai Shuzo Co., Ltd.), 720 mL glass bottle, with GAINA (Nisshin Sangyo Co., Ltd.) coated on the entire container with brush And those that had not been treated with GAINA were stored in the room for about 2 months. The room is dark and not temperature controlled. After preservation, one member of the Jury member of the National New Liquor Conference held a comparative tasting.

As a result, those that were not treated had a slight acidity while those treated were mild. It had a smooth flavor and was rated as well advanced in aging.

Example 2: Storage test of commercially available sake Sake "Sho Line" pure rice ginjo liquor treated and stored in the same manner as in Example 1 was subjected to comparative tasting by 12 men aged 32 to 55 after storage. There are 3 points on the untreated product and there are problems with the processed products: 1 point, a little problems: 2 points, no change: 3 points, I felt a little good: 4 points, clearly good: 5 points out of 5 points It evaluated by. The results are shown in Table 1.

In all the panels, it was evaluated as equal to or better than the untreated product, and the average score was as high as 4.3. To sum up the impressions of the flavor, the processed product had a mellow, taste of crispy, a refreshing taste, a feeling of calmness, a feeling of spreading on the tongue, and an upscale taste.

Example 3 Storage Test on a Large Capacity Scale of Sake About 450 liters of sake was placed in a GAINA coated about 600 liter capacity enamel lined tank (see FIG. 4), and stored for 20 days with a wood lid. The preserved product was taste-tested, and as in Example 2, it had a mellow, off-flavored taste. It has been confirmed that the present invention is effective when there is an uncoated part on the lid part and in the case of a large volume scale.

Example 4: Storage test of commercially available Chinese sake In Guangdong Province, China, white sake is GAINA-coated and after being stored for about 2 months in an untreated 1800 ml capacity stainless steel clip bottle (see FIG. 5), from the age of 23 A comparative tasting was performed by 10 44-year-old men and women. There are 3 points on the untreated product and there are problems with the processed products: 1 point, a little problems: 2 points, no change: 3 points, I felt a little good: 4 points, clearly good: 5 points out of 5 points It evaluated by. The results are shown in Table 2.

In all the panels, it was evaluated as equal to or better than the untreated product, and the average score was as high as 4.0. To sum up the impression of the flavor, it was said that the processed product was mellow, crispy, reduced miscellaneous taste, and upgraded.

Example 5 Storage Test of Various Beverages Commercially Available With respect to the various beverages described in Table 3, the entire container was coated with GAINA with a brush and the one not treated was stored for about 2 months in a room . There is no special shading and temperature control. Unprocessed products and processed products, roundness, ease of taking, ease of drinking, smell and taste, good: 5 points, slightly good: 4 points, ordinary: 3 points, slightly bad: 2 points, bad: It rated it by one point. The results are shown in Table 4.

For both beverages, the treated products showed better results than the untreated products. Particularly good results were obtained for sake, wine, whiskey and brandy.

Example 6: Treatment of a commercial wine cellar GAINA was applied to the outside and inside of a commercial wine cellar (see Figures 6, 7) and the wine was stored for 1 month. When tasting the preserved product, it was mellow and had a taste of removing the caddies. The present invention has been confirmed to be effective even when the food coated in a container with or without a coating is stored in a container coated with an insulating ceramic paint.

Example 7: Storage test of various commercially available beverages (analysis by taste sensor)
About the various drinks of Table 5, about what apply | coated GAINA to the whole container with the brush, and what did not process was preserve | saved in the room for about 1 year. There is no special shading and temperature control.

About the above-mentioned sample, a processed product and an untreated product were analyzed by a trust analysis to Kyusai Analysis Research Institute Co., Ltd. (Museic City, Fukuoka Prefecture). The analysis was performed using a taste recognition device, TS-5000Z (manufactured by Intelligent Sensor Technology, Inc.). Each sample was diluted twice with water and introduced into a taste recognizer for analysis. The difference in taste is sourness, bitterness (a bitter taste), astringency (astringent taste), umami (a taste of umami), saltiness, bitterness (a bitter finish), astringency (bitter taste) It was judged by comparing eight kinds of tastes of aftertaste and umami kok (aftert of umami). Basically, those with a strong fort and a weak aftertaste have a refreshing flavor, and those with a strong aftertaste have a firm flavor. An untreated product was judged as a control product (all values are regarded as 0). The results are shown in Table 6 and FIG.

Sample 4, which is a carbonated beverage that requires a refreshing sensation, has increased bitter taste, sourness and sour taste that correspond to foresight, and decreases foreplay and increases umami richness for other relatively firm flavored beverages. Showed a tendency to Among these, wine sample 2 showed a large change. Sample 2 showed very good results that the sourness decreased and the umami and umami richness were enhanced while maintaining the astringency.

Example 8: Preservation test of commercially available sake (analysis by taste sensor)
As sample 5, “Kiku Masamune” Kojo (Upper), 720 ml bottle, one with brush coated with GAINA over the whole container, and one not treated with GAINA, stored in a room for about 1 year did. The room is dark and not temperature controlled. The method is the same as in Example 7 except that “sake for cooking”, 500 mL (Sake Shuzo Co., Ltd.) is regarded as a control product (all values are considered to be 0), and the processed and non-processed products of the sample are determined. It analyzed by. The results are shown in Table 7 and FIG.

"Bitter taste miscellaneous taste" which is one of the clear disappearing tastes is reduced by the treatment, and "bitter taste" which is one of the later tastes is also considerably low. Therefore, it was considered that the bitter taste was reduced by the treatment, and it was mild, rounded and easy to drink.

Example 9: Preservation test of commercially available sake (analysis by taste sensor)
About the sake shown in Table 8, the thing which applied the GAINA to the whole container with the brush, and the thing which did not process by the GAINA were preserve | saved in the room for about 2 months. The room is dark and not temperature controlled.

Samples 6-8 were analyzed in the same manner as Example 7. The results are shown in Table 9 and FIG.

In all cases, although there was no change in the tendency, the taste increased with the treatment. In particular, high effects were obtained for pure rice ginjo sake.

Example 10: Storage test of commercially available shochu (analysis by taste sensor)
Sample 9: “Satsuma Kuro Nozuko” (Sasebo Co., Ltd.) Seisei Shuzo Co., Ltd., a 900 ml bottle coated with GAINA brushed over the entire container, coated with GAINA and then covered entirely with a brown adhesive tape for light shielding It stored about 1 year in the room about what was not processed by GAINA. The room is dark and not temperature controlled. These were analyzed in the same manner as in Example 7. The results are shown in Table 10 and FIG.

In shochu, "bitter taste miscellaneous taste" which is one of the disappearing astonishing tastes was increased by the treatment, and "astringency stimulation" was also increased. Similarly, "bitterness", which is one of the aftertaste tastes, was also stronger. It seems that the ones shielded from light are promoting this tendency.

Example 11: Storage test of commercial whiskey (analysis by taste sensor)
Sample 10: Suntory Old Whiskey, malt, grain, brewery from Santory's Spirits Co., Ltd. For 700 ml bottle, brush coated with GAINA over the whole container, covered with brown adhesive tape and shielded from light, according to GAINA It stored about 1 year in the room about what was not processed. The room is dark and not temperature controlled. They were analyzed in the same manner as in Example 7 except that they were diluted 4-fold with water. The results are shown in Table 9 and FIG.

In the case of whiskey, in addition to "bitter taste and miscellaneous taste", "acidity" was high.

By using the storage container of the present invention, the flavor of food in general can be improved. The present invention can be used in the fields of food and drink production, the food service industry and the like.

Claims (8)

1. A food storage container characterized in that it is coated with a thermal insulation ceramic paint.
2. The container according to claim 1, which is a plastic bottle, a glass bottle, a metal can, a tank for liquid, a barrel or a wine cellar.
3. The container according to claim 1 or 2, wherein the food is a non-alcoholic beverage or an alcoholic beverage.
4. A method for producing a food, comprising coating the food storage container with an insulating ceramic paint before or after putting the food into the food storage container, and storing the food storage container containing the food.
5. A food flavor improving method comprising coating the food storage container with a thermal insulation ceramic paint before or after putting the food into the food storage container, and storing the food storage container containing the food. .
6. The method according to claim 4 or 5, wherein the food storage container is a plastic bottle, a glass bottle, a metal can, a tank for liquid, a barrel or a wine cellar.
7. The method according to any one of claims 4 to 6, wherein the food is a non-alcoholic beverage or an alcoholic beverage.
8. The method according to any one of claims 4 to 7, characterized in that storage is carried out at 0 ° C to 40 ° C for 15 days to 5 years.

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