JPS6041574B2 - How to preserve food - Google Patents

Description

[Detailed Description of the Invention] The purpose of the present invention is to improve the shelf life of confectionery products such as raw yatsuhashi with bean paste, kurimanjiyu, mushimajiyu, dorayaki, sakuramochi, and monaka, which are made by wrapping bean paste in an outer skin. This is what I did.

More specifically, the object of the present invention is to obtain a product that does not dry out the filling or the outer skin, does not allow moisture to migrate from the filling to the outer skin, and does not spoil for a long period of time. Traditionally, confectionery products with bean paste wrapped in an outer skin, such as Nama Yatsuhashi and Manjiyu, were often distributed and sold in non-sealed packaging, and due to microbial contamination, they were easily damaged in the summer.
- [Mountain 1Lj-' ≠ Width L , , There were problems that L full was too large and the sales area was limited.

In view of the above-mentioned current situation, the present inventor conducted research on a method for improving the shelf life of bean paste confectionery products, and found that by adding a reduced starch hydrolyzate to the bean paste and giving it moisturizing properties, We have discovered that it is possible to prevent dryness and, together with an oxygen absorber, prevent confectionery products from spoilage caused by microorganisms, oxidation, drying, and other chemical deterioration in quality, and to preserve the taste of confectionery products. The present invention was completed based on this knowledge.

That is, the gist of the present invention is to produce a confectionery in which a bean paste containing 5 to 3% of reduced starch hydrolyzate is wrapped in an outer skin, and then one or more of the confectionery is treated with barrier properties in the presence of an oxygen scavenger. This is a food preservation method characterized by sealing and packaging food with a synthetic resin film rich in

The above invention will be explained in more detail.

First, in the present invention, as the bean paste, it is possible to use ordinary types and processed ones such as kneaded bean paste, koshian bean paste, and mashed bean paste. Next, in the present invention, as the reduced starch hydrolyzate, for example, a reduced starch hydrolyzate obtained by reducing a dextrin having a glucose chain length longer than an oligosaccharide can be applied.

Next, in the present invention, as a method for adding the reduced starch hydrolyzate, it is desirable to add the reduced starch hydrolyzate to replace the sugar added when making sweetfish.

The amount added is preferably about 5 to 3% by volume; if it is less than 5% by weight, there will be no moisturizing effect, and the bean paste will dry out during storage, or the water in the bean paste will transfer to the outer skin. Moreover, if the saliva content is 3% or more, the bean paste becomes starch syrup-like and loses its unique texture.

Next, in the above-mentioned invention, as the outer skin, a known material such as raw Yatsuhashi or the dough constituting a normal steamed bun or the like can be used.

Therefore, in the present invention, by adding 0.2 to 1% by weight of sucrose fatty acid ester, monoglyceride, propylene glycol, etc. to the husk, aging and drying of starch, which is the main component of the husk, can be prevented. I can do it.

Furthermore, in the present invention, any conventional method may be used to produce the confectionery product by preparing the filling, outer skin, etc. as described above.

Next, in the present invention, one or more of the confectionery products produced as described above are overlapped with Japanese paper if necessary, and then sealed with a synthetic resin film having high barrier properties together with an oxygen absorber. Good too. Here, Japanese paper has the effect of preventing moisture from confectionery products etc. from condensing in the sealed bag and damaging the appearance, and ordinary paper can be used. Next, in the present invention,
As an oxygen absorber, it can be used as an oxygen absorber in a sealed package. It removes oxygen from confectionery products and prevents quality deterioration of confectionery products, and any known one can be used.

Next, in the above-mentioned present invention, examples of the synthetic resin film having high barrier properties include empty. Materials that have the property of blocking or preventing the permeation of air, oxygen, etc. can be used, such as polyvinylidene chloride film, polyvinylidene chloride coated film, (e.g. polyvinylidene chloride coated polyethylene film, polyvinylidene chloride coated polypropylene). film), polyamide/polyethylene laminate film, polyvinylidene chloride coated polypropylene/polyethylene laminate film, polyester/aluminum foil/polyethylene laminate film, aluminum foil/polyethylene laminate film, etc. can be used.

Accordingly, in the present invention, the above-mentioned film may be used in any sealed packaging method depending on the shape of the confectionery product, but for example, a bag may be made from the above-mentioned film and the confectionery product may be placed in the bag. It can be carried out by heat-sealing, plistering or stretch wrapping, shrink wrapping, and other methods.

Specifically, for example, a pouch is manufactured from a polyvinylidene chloride coated polypropylene/polyethylene laminated film, an oxygen absorber is sealed together with the contents, and the pouch is sealed by heat sealing.

The sealing conditions are 150°C, 11 seconds, 30PSI (POnd
/In2). According to the above invention, there are the following advantages. In other words, in confectionery products such as Nama Yatsuhashi and Manjiyu with bean paste wrapped in an outer skin, 5~
By adding 3% reduced starch hydrolyzate and wrapping it with washi paper as needed and sealing it with a synthetic resin film with excellent barrier properties along with an oxygen absorber, it can prevent spoilage caused by microorganisms, oxidation, and drying. It is possible to prevent chemical quality deterioration such as

As a result, there is no loss of products due to spoilage, etc., and the sales area can be expanded, while consumers who purchase the products for consumption can obtain safe and hygienic sweet bean paste products. Next, the present invention will be further explained with reference to Examples.

Example Manjiyu w in which the sugar added to the bean paste was replaced with a reduced starch hydrolyzate with a glucose chain length of 3 to 6 at 1% by weight based on the bean paste.
The pieces were overlapped with Japanese paper, filled and sealed together with an oxygen absorber in a pouch made of polyvinylidene chloride coated polypropylene 20μ/polyethylene 40μ film,
Thereafter, the pouched manjiyu was stored in a constant temperature room at 35° C. and 80% relative humidity.

When I took it out after 20 days and opened the pouch, there was no alcohol odor, no mold growth was observed, and there was no drying due to evaporation of water in the filling or transfer to the outer skin, and there was almost no change in taste from when it was manufactured. No manjiyu was obtained.

Claims (1)

[Claims] 1. A moisturizing filling containing 5 to 30% by weight of reduced starch hydrolyzate, and 0.2 to 0.2 to 0.2 to 100% of an antiaging agent that prevents starch aging or drying, such as sucrose fatty acid ester, monoglyceride, or propylene glycol. A confectionery is produced by wrapping it in a moisture-retaining outer shell containing 10% by weight of the moisture-retaining material, and then the moisture-retaining confectionery is wrapped in a barrier-enriched composition in the presence of an oxygen scavenger that absorbs the oxygen present in the sealed packaging. A method for preserving food, which comprises sealing and packaging the confectionery with a resin film to prevent the growth of mold on the moisture-retaining confectionery.