JP2003274893A - Seasoning having suppressed discoloration tendency and processed food containing the seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a seasoning having suppressed discoloration tendency or a processed food containing the seasoning. <P>SOLUTION: A seasoning or a processed food containing the seasoning is sealed in an oxygen-absorbing laminated packaging film or sheet composed of an oxygen barrier layer, an oxygen absorbing layer and a sealant layer arranged in this order from the outside as the minimum essential constitution elements and the sealed seasoning, or the like, is heat-treated. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to seasonings whose discoloration is suppressed or processed foods containing them.

[0002]

[Prior Art] Seasoning using bonito, sardines, shiitake mushrooms, kelp, etc., soy sauce, seasoning using miso, and various seasoning sauces including corn and white sauce are used for a wide range of processed foods. Has been done. However, when these seasonings are heat-treated or as the storage period after processing becomes longer, the color originally possessed by the seasonings gradually changes due to oxidation etc. and the appearance deteriorates. There was that. In order to prevent these problems, a method of storing in a sealed container using a method such as nitrogen substitution so as not to cause oxidative deterioration can be considered, but there is a drawback that the nitrogen substitution treatment requires cost and labor. . Further, it is technically very difficult to perform nitrogen substitution in order to make the oxygen-free state completely. In addition, when a light-shielding material such as aluminum foil is used for the packaging container, the discolored state cannot be seen from the outside, but the discoloration of internal products is progressing, so this is not a fundamental solution. It was

[0003]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide seasonings or processed foods containing them in which discoloration is effectively suppressed by a simple means without any special pretreatment such as nitrogen substitution treatment. To develop.

[0004]

Means for Solving the Problems As a result of intensive studies to solve this problem, the present inventors have used various types of soup stock, soy sauce, miso, corn, etc., which are heat-treated after hermetically storing in a packaging material. In seasonings, seasoning sauces, white sauces or processed foods containing them, at least a part of the packaging material is a film or sheet having an oxygen barrier layer, an oxygen absorption layer, and a sealant layer as the minimum constituent elements from the outside. By using an oxygen-absorbing laminated packaging material, sealing and accommodating this packaging material and then performing heat treatment, the above problems are solved and the scent, flavor, and taste of the contents are significantly improved. It was found that the present invention has been completed.

That is, the first aspect of the present invention is that the seasoning in which discoloration is suppressed is hermetically housed in the oxygen-absorbing laminated packaging material constituting the oxygen barrier layer / oxygen-absorbing layer / sealant layer from at least the outside and heat-treated. Or a processed food containing them, the second of which is hermetically housed in at least an outer layer / oxygen barrier layer / nylon layer / oxygen absorbing layer / sealant layer in an oxygen absorbing laminated packaging material, and heat treated Seasonings with suppressed discoloration or processed foods containing them, the third is that the oxygen absorbing layer is contained in the packaging material existing in a part of the oxygen-absorbing laminated packaging material, and the discoloration is suppressed by heat treatment. The fourth is a seasoning with suppressed discoloration or a processed food containing them, in which the seasoning is a liquid, a semi-solid or a paste. The fifth is seasonings in which discoloration is suppressed and the processed food containing them is the fifth, and the sixth is the average value of the absorbance at 562 nm and 532 nm of the seasonings is 4.5 or less. It is a seasoning in which discoloration is suppressed or a processed food containing them.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The oxygen-absorbing laminated packaging material used in the present invention may be a conventionally known deoxidizing packaging material having a capability of absorbing oxygen existing in the packaging material. The layered structure of this packaging material may be at least an oxygen barrier layer / oxygen absorbing layer / sealant layer from the outside, and if necessary, other layers, for example, an outer layer on the outside of the oxygen barrier layer, and an oxygen barrier layer and an oxygen absorbing layer. A configuration in which a nylon layer or the like is provided between the layers may be used.

The packaging container, pouch, etc. for storing the seasonings or processed foods containing them may be entirely composed of the oxygen-absorbing laminated packaging material or may be a part thereof. The amount of the oxygen-absorbing layer of the oxygen-absorbing laminated packaging material can be empirically determined by the amount of the seasoning contained in the seasoning-containing food stored. The oxygen-absorbing laminated packaging material is a film-like or sheet-like material having the oxygen barrier layer, the oxygen absorbing layer, and the sealant layer as the minimum constituent elements from the outside. With this configuration, an oxygen-free or low-oxygen atmosphere inside the packaging material is achieved by preventing oxygen from entering from the outside of the packaging material and absorbing oxygen inside as well.

Further, the outermost layer of the oxygen-absorbing laminated packaging material plays a role of protecting the oxygen barrier layer from external force and / or a role of printing, and the nylon layer is a compound existing in the oxygen-absorbing layer. It serves to protect the oxygen barrier layer from certain oxygen absorbers. By adopting this configuration, the oxygen barrier property of the oxygen barrier layer is unlikely to deteriorate even if heat treatment is performed.

The resin film forming the outermost layer is preferably a thermoplastic resin film such as a polyethylene terephthalate film, a stretched polypropylene film, or a nylon film in terms of heat resistance, strength physical properties, transparency, printability, and moisture permeability. You can The thickness of the outermost layer is 5
˜50 μm, preferably 9˜30 μm.

The oxygen absorbing layer of the oxygen absorbing laminated packaging material is
There is no particular limitation as long as it has a function of absorbing oxygen. For example, a polyolefin resin layer in which fine iron powder coated with a metal halide such as calcium chloride is dispersed,
Examples thereof include polyester-based, polyolefin-based or vinyl-based polymers in which a polyolefin segment having a carbon-carbon unsaturated bond is bonded in the molecule.

The oxygen barrier layer is not particularly limited as long as the oxygen permeability before the heat treatment is 2.0 cc / m ² · D · atm or less for the film alone. For example, metal foil such as aluminum foil,
A film obtained by baking and depositing a metal vapor deposition film such as a silica vapor deposition film or an alumina vapor deposition film, or a mixture of a poly (meth) acrylic acid-based polymer and a polyhydric alcohol on the surface of a heat resistant resin film [for example, "Besera" (trade name) , A barrier film manufactured by Kureha Chemical Industry Co., Ltd.] is preferably used. The thickness of the oxygen barrier layer is about 3 to 50 μm, preferably about 6 to 30 μm. In the present invention, the greater the oxygen absorption performance of the oxygen-absorbing laminated packaging material, and the higher the oxygen barrier property of the oxygen barrier layer, the greater the effect of flavor retention and sensory improvement.

Since the sealant film constituting the inner layer is disposed on the surface which comes into contact with the seasoning, the seasoning sauce or the processed product containing them, it is natural that the sealant film is limited to a highly safe film. General-purpose polyolefin,
A film of special polyolefin can be mentioned.
Specifically, low density polyethylene (LDPE), medium density polyethylene (MDPE), high density polyethylene (HD
PE), unstretched polypropylene (CPP), linear low-density polyethylene (L-LDPE), ultra-low density polyethylene (VLDPE), ethylene-vinyl acetate copolymer (E
VA), ethylene / acrylic acid copolymer (EAA), ethylene / methacrylic acid copolymer (EMAA), ethylene / ethyl acrylate copolymer (EEA), ethylene /
It is a film of a methyl methacrylate copolymer (EMMA), an ethylene / methyl acrylate copolymer (EMA), an ionomer (IO), or the like. The thickness of the inner layer is not generally specified by the type of sealant material used,
Usually about 10 to 100 μm, preferably 15 to 80 μm
It is a degree.

Different from other common foods (such as sheep's can and carrot paste), seasonings tended to have a strong browning stuffy odor with discoloration due to deterioration, and tended to affect the taste and flavor.

The details of the mechanism by which discoloration is suppressed are unknown, but the following hypotheses are conceivable. Amino groups of free amino acids present in foods and aldehyde groups such as sugars cause a Maillard reaction to produce melanoidin in the presence of oxygen. The formation of this melanoidin is considered to be the cause of discoloration. Therefore, it is possible to suppress the generation of melanoidin and suppress discoloration by making the inside of the container oxygen-free by using the oxygen-absorbing laminated packaging material.

The method for producing seasonings with suppressed discoloration or processed foods containing them according to the present invention is a seasoning for an oxygen-absorbing laminated packaging material constituting an oxygen barrier layer / oxygen absorbing layer / sealant layer from at least the outside. It is carried out by heat-treating the product itself or a processed food containing the product, which is hermetically sealed by a usual method. The heat treatment is not particularly limited in its condition as long as it plays a role of sterilization or processing and cooking, 50 ° C.
It may be heated at the above temperature for 1 minute or more. The upper limit of the heating temperature is not particularly limited as long as it is in a common sense range.
It is also possible to employ heating at 20 ° C. or higher and pressure (retort) treatment.

The food of the present invention is not particularly limited as long as it is a seasoning itself or one containing it and subjected to heat treatment. For example, seasonings such as bonito stock, kelp stock, soy sauce-containing seasoning, and miso. The seasonings contained therein, and various seasoning sauces using these seasonings, corn soup, white sauce and the like can be mentioned.

The seasoning itself contained in the present invention or a food containing the seasoning and subjected to heat treatment is not particularly limited as long as it can be visually recognized when discolored. However, 5
The average value of absorbance measured at 62 nm and 532 nm is 4.
Foods having a number of 5 or less are preferable because the effect of suppressing discoloration remarkably appears. For example, soy sauce whose discoloration is generally not visible has an average absorbance of 5.0 or more, and "Katsumaru" (manufactured by Ajinomoto Co., Inc.) whose discoloration can be visually observed has an average absorbance of 4. It is 20 and is good at simmering (Ajinomoto Co., Inc.)
Manufactured), the average value of absorbance was 0.13.

The form of the seasoning is not particularly limited, but the effect is more remarkable when it is liquid, semi-solid or paste.

[0019]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the examples.

Reference Example (Preparation of Pouch 1) 5% by weight of granular anhydrous calcium chloride was added to iron powder having an average particle size of 10 μm, and anhydrous chloride was added using a vibrating mill whose inside was replaced with an inert gas. Oxygen absorbent was obtained by pulverizing calcium and coating iron powder. Next, the obtained oxygen absorbent was kneaded with polypropylene by a side-feed method using a biaxial extrusion kneader with a vent so that the iron powder content was 20% by weight, and then the obtained strand was obtained. Was pelletized with a pelletizer to obtain an oxygen absorbent-containing resin composition.

Polyethylene terephthalate [PET] (12 μm) / aluminum foil (7 μm) / stretched nylon [ONY] (15 μm) / unstretched polypropylene [CPP] (30 μm) laminated with a urethane adhesive by a normal dry laminating method. ) And white unstretched polypropylene [CPPw] (30 μm) containing titanium oxide, the above oxygen absorbent-containing resin composition was extruded from a T-die using an extruder to form an oxygen absorbing layer (30 μm). Next, an oxygen-absorbing pouch was manufactured by bag-making the obtained oxygen-absorbing multilayer film with a bag-making machine (pouch 1). The layer structure is as follows.

The layer structure of the oxygen-absorbing laminated packaging material is PET (12 μm) / aluminum foil (7 μm) / ONY (15) from the outside.
μm) / CPP (30 μm) / oxygen absorption layer (30 μm) / C
It was PPw (30 μm).

(Preparation of Pouch 2) Polyethylene terephthalate [PET] (12 μm) / silica vapor-deposited PET (12 μm) laminated with a urethane adhesive by a usual dry laminating method (“Tech Barrier manufactured by Mitsubishi Kagaku Kojin Pax” T ") / stretched nylon [ONY] (15 μm)
/ Unstretched polypropylene [CPP] (30 μm) and titanium oxide-containing white unstretched polypropylene [CPPw] (30
The resin composition containing oxygen absorber was extruded from a T-die with an extruder to form an oxygen absorbing layer (30 μm). Next, an oxygen-absorbing pouch was manufactured by bag-making the obtained oxygen-absorbing multilayer film with a bag-making machine (pouch 2). The layer structure is as follows.

The layer structure of the oxygen-absorbing laminated packaging material is PET (12 μm) / silica vapor deposition PET (12 μm) / O from the outside.
NY (15 μm) / CPP (30 μm) / oxygen absorption layer (30
μm) / CPPw (30 μm).

(Preparation of pouch 3) Further, PET (12 μm) is formed by a urethane adhesive by an ordinary dry laminating method.
/ Aluminum foil (7 μm) / CPP (70 μm) was laminated. Then, the obtained multilayer film was formed into a bag in the same manner as above to produce a pouch without an oxygen absorbing layer (pouch 3).

Example 1 Table 1 shows the composition of each material of bonito stock liquid seasoning. After the bonito Aramoto-bushi was added to the heated water for extraction, solid-liquid separation, filtration, and liquid volume adjustment were carried out to obtain a bonito stock liquid seasoning.

Fill the pouch 1 with the bonito stock liquid seasoning, and add F
After heat and pressure sterilization at 126 ° C. for 6 minutes so that the ₀ value (index of sterilization effect required for killing a certain number of bacteria at a constant temperature) becomes 8, the content of 562 nm and 532 n
Measurement of absorbance at m and sensory evaluation were performed.

The panel of sensory evaluation was carried out by 10 persons, and 4 items of fragrance, flavor, taste and comprehensive evaluation were evaluated by the scale of Table 2.

[0029]

[Table 1]

[0030]

[Table 2]

The average value of absorbance and the result of sensory evaluation are shown in Table 3.
Shown in. In addition, the score regarding the sensory evaluation in the table is an average value of 10 panelists.

[0032]

[Table 3]

Comparative Example 1 The same operation as in Example 1 was carried out except that the pouch 3 was used, and the average value of the absorbance measurement results and the sensory evaluation results are also shown in Table 3.

Example 2 Liquid seasoning containing soy sauce Table 4 shows the composition of each material. Mix soy sauce, mirin, sake, water, and various seasonings, then add granulated sugar, salt, MS
G and salt were added and mixed, and bonito extract was added and heated, and then cooled to obtain a liquid seasoning containing soy sauce.

200 g of the obtained liquid seasoning containing soy sauce was sealed in a pouch 1 and sterilized by heating under pressure at 126 ° C. for 6 minutes (F ₀
Value = 8) and then 562 nm and 53 for the contents
The absorbance at 2 nm was measured and sensory evaluation was performed.

The panelists for sensory evaluation were conducted by 10 persons, and the four items of aroma, flavor, taste and comprehensive evaluation were evaluated by the scale of Table 5. The results of sensory evaluation are shown in Table 6.

[0037]

[Table 4]

[0038]

[Table 5]

[0039]

[Table 6]

Comparative Example 2 The same operation as in Example 2 was carried out except that the pouch 3 was used, and the average value of the absorbance measurement results and the sensory evaluation results are also shown in Table 6.

The above results show that in a liquid seasoning in which a packaging material is sealed and then heat-treated, the use of an oxygen-absorbing laminated packaging material as the packaging material effectively suppresses discoloration as well as the scent and flavor. It also shows that the sensory aspects such as taste are significantly improved.

Example 3 Table 7 shows the composition of each material of corn soup. 1 cm for heated salad oil
The onion cut into pieces was added and fried, and then corn paste was added and fried again. After that, roux, salt, MSG,
A mixture of granulated sugar, water, and various seasonings, which was stirred, was added thereto and simmered, and milk was further added and simmered until just before boiling to obtain corn soup.

200 g of the obtained corn soup was added to pouch 2
And sterilize under heat and pressure at 126 ° C for 10 minutes (F ₀ value =
After 8), sensory evaluation of the contents was performed by a panelist.

The panel of sensory evaluation was conducted by 10 people, and the color
The four items of (yellowness) preference, corn aroma, flavor, taste, and overall evaluation were evaluated according to the scale of Table 8. The results of sensory evaluation are shown in Table 9.

[0045]

[Table 7]

[0046]

[Table 8]

[0047]

[Table 9]

Comparative Example 3 The same operation as in Example 3 was carried out except that the pouch 3 was used, and the average value of the absorbance measurement results and the sensory evaluation results are also shown in Table 9.

The above results show that in the liquid seasoning which is sealed in the packaging material and then subjected to heat treatment, the use of the oxygen-absorbing laminated packaging material as the packaging material effectively suppresses the discoloration and gives the scent and flavor. It also shows that the sensory aspects such as taste are significantly improved.

Results of Sensory Evaluation after Storage Test Pouch samples containing contents (sealed food samples) obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were stored at 34 ° C. for 3 days.
After storage for a month, sensory evaluation was performed in the same manner as each example. The respective results are shown in Tables 10-12.

[0051]

[Table 10]

[0052]

[Table 11]

[0053]

[Table 12]

As a result of the storage tests shown in Tables 10 to 12, the difference in taste and flavor between the examples and the comparative examples was enlarged while the color difference was maintained, and the foods of the present invention were It was confirmed that the storability was also good.

[0055]

EFFECTS OF THE INVENTION According to the present invention, in seasonings or processed foods containing these which are heat-treated after being sealed in a packaging material, at least a part of the packaging material is an oxygen barrier layer and an oxygen absorbing layer from the outside. By using a film-like or sheet-like oxygen-absorbing laminated packaging material having a sealant layer as a minimum constituent, seasonings whose discoloration is suppressed or processed foods containing them can be produced.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Toru Ikeda             1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa             Sou Co., Ltd. Production Technology Development Center (72) Inventor Harutoshi Harada             1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa             Elementary Food Research Institute F-term (reference) 4B021 LA15 LA16 LA17 LW07 MC07                 4B047 LB09 LP05 LP15

Claims (6)

[Claims] 1. A seasoning with suppressed discoloration, which is hermetically housed in an oxygen-absorbing laminated packaging material constituting an oxygen barrier layer / oxygen-absorbing layer / sealant layer from at least the outside, and subjected to heat treatment, or a process for containing them. Food. 2. A seasoning in which discoloration is suppressed, which is hermetically housed in an oxygen-absorbing laminated packaging material constituting an outer layer / oxygen barrier layer / nylon layer / oxygen absorbing layer / sealant layer from at least the outside and heat-treated. Or processed foods containing them. 3. The seasonings with suppressed discoloration according to claim 1 or the processed food containing them, wherein the oxygen absorbing layer is present in a part of the oxygen absorbing laminated packaging material. 4. The seasonings with suppressed discoloration according to claim 1 or processed foods containing them, wherein the seasonings are liquid, semi-solid or pasty. 5. The seasoning is dashi soup, which is one of claims 1 to 3.
The seasonings of which discoloration is suppressed or the processed food containing them. 6. The seasonings with suppressed discoloration according to claim 1, wherein the average value of the absorbance of the seasonings at 562 nm and 532 nm is 4.5 or less, or the processed food containing them.