JP3243758B2 - Manufacturing method of packaged food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for manufacturing a packaged food, in which, at the time of packaging, a carbon dioxide gas having a rich scent favorable for the food is enclosed together with the food, and the effect of the inert gas encapsulation is used to package the food. The present invention relates to a method for producing a packaged food, which enhances preservability and, when the packaged food is opened, has an excellent aroma rising and inviting appetite.

[0002]

2. Description of the Related Art Heretofore, rice confections, delicacy foods, snacks and the like have been known to be provided with flavors such as curry, beef, soy sauce, crab and shrimp. Further, it is known that carbon dioxide gas is put in an airtight packaging container together with food and sealed.

[0003]

The former of the above-mentioned prior arts has a drawback that the characteristic fragrance gradually disappears with the lapse of time and the commercial value decreases. In the latter case, deterioration due to oxidation of food can be prevented, but loss of fragrance over time cannot be prevented.

[0004]

SUMMARY OF THE INVENTION The present invention has been completed for the purpose of resolving such disadvantages.
The present invention relates to a method for producing a packaged food, which comprises bringing a liquid substance or a supercritical state of carbon dioxide into contact with a flavor substance, and putting the obtained gaseous section together with the food in an airtight packaging container, and sealing the food. is there.

[0005]

When a liquid substance or supercritical carbon dioxide is brought into contact with a flavor substance, the flavor substance is extracted to the carbon dioxide side, and this is sealed together with the food.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. First, as the flavor substance used in the present invention, liquid foods having a high fragrance (for example, extracts of shrimp, crab, bonito etc., liquid seasonings such as soy sauce); food flavors (for example, vanilla essence, beef flavor, curry flavor) Broiled soup, boiled broth (eel broiled broth, sukiyaki broth) produced as a by-product during cooking, and other flavoring substances having a rich desired aroma.

In practicing the present invention, the above flavor substances are brought into contact with carbon dioxide in a liquid state or a supercritical state, and the resulting gas fraction is separated.

[0008] The carbon dioxide used in the present invention is used in a liquid state or a supercritical state. Here, the carbon dioxide in a supercritical state means its critical point (31 ° C., 75.2 Kg /
cm ² ) means carbon dioxide at a temperature and pressure of not less than ² cm ^{2. The} carbon dioxide in a liquid state is preferably in a state of being pressurized to a vapor pressure or higher at the liquid temperature.

Next, in order to carry out the present invention, the flavor substance is brought into contact with carbon dioxide in a liquid state or a supercritical state.
For example, it is performed by filling a pressure-resistant container with a flavor substance, introducing carbon dioxide in the above-described state into the pressure-resistant container filled with the flavor substance, and directly contacting the flavor substance in the above-described state.

[0010] temperature when contacted is preferably 0 to 100 ° C., more preferably from 20 to 70 ° C., and the pressure at which the contacting is preferably ^{40~500Kg / cm 2, 50~300Kg / cm} 2 is More preferred.

The contact operation between carbon dioxide and the flavoring substance may be carried out simply by flowing the carbon dioxide in the above-mentioned state through the flavoring substance. Alternatively, both may be agitated if necessary. May be continuously circulated in the pressure vessel to make repeated contact. Further, the carbon dioxide in the above state and the flavor substance may be brought into countercurrent contact in the pressure column.

The contact time between the carbon dioxide and the flavoring substance is preferably set to a sufficient time so that the fragrance peculiar to the flavoring substance is hardly felt functionally. Depending on the flow rate ratio, the range is usually several seconds to several hours. Specifically, the flavor substances before and after the contact treatment with carbon dioxide were subjected to gas chromatography to quantify some specific fragrance components.
%, Especially 50 to almost 0%, that is, the removal rate of the fragrance component is 30% or more, particularly 50 to about 10
It is preferable to carry out until the concentration becomes 0%.

[0013] Further, carbon dioxide in a supercritical state is preferable because carbon dioxide in a liquid state has an increased ability to extract a flavor component of a flavor substance and can increase the extraction efficiency. However, if it is desired to reduce the mixing of water as much as possible, the extraction efficiency decreases, but the pressure at which the solubility of water is low
Extraction conditions of １００100 kg / cm ² can be employed.

In practicing the present invention, for example, a supercritical fluid extraction device shown in FIG. 1 is used. Hereinafter, the supercritical fluid extraction device and its operation will be described.

In the supercritical fluid extraction apparatus, as shown in FIG. 1, a carbon dioxide cylinder 1 for supplying carbon dioxide and a lower end of a pressure-resistant cylindrical extraction column 5 having a temperature control jacket 4 are connected by a pipe 2. I do.

In the pipe 2, a cooler 8 for cooling the carbon dioxide, a pressurizing pump 9 for pressurizing the cooled carbon dioxide to a liquid state or a supercritical state, and detecting the pressure Pressure gauge 10 is provided in this order.

Further, the flavor substance raw material tank 13 containing the flavor substance raw material 3 is connected to the upper end of the pressure-resistant cylindrical extraction column 5 by using a pipe 15 having a raw material supply pump 14.
Further, the upper end of the pressure-resistant cylindrical extraction column 5 and the aroma substance cooling and dehumidifying device 7 for exhausting carbon dioxide after the contact treatment are connected using a pipe 6 having a back pressure regulating valve 11 with a built-in heater. Further, the treated flavor substance recovery tank 17 and the lower end of the pressure-resistant cylindrical extraction column 5 are connected to each other by using a pipe 16 having an extract discharge valve 12.

As described above, the present apparatus is provided with a carbon dioxide cylinder 1, a cooler 8, a pressurizing pump 9, a pressure gauge 10, a pressure-resistant cylindrical extraction column 5, and a back pressure regulating valve 11, and is provided with a cooling and dehumidifying fragrance substance. A dashed line of carbon dioxide reaching the apparatus 7 and a flavor substance raw material tank 13, a raw material supply pump 14, a pressure-resistant cylindrical extraction column 5, and an extracted liquid discharge valve 12 are provided to a treated flavor substance recovery tank 17. A flow path of the flavor substance indicated by a dashed line is formed so that the flavor substance and the carbon dioxide can be sufficiently countercurrently contacted in the pressure-resistant cylindrical extraction column 5.

To operate the above supercritical fluid extraction device,
The chiller 8 and the pressurizing pump 9 are operated to adjust the liquefied carbon dioxide to, for example, 200 kg / cm ² , the liquefied carbon dioxide is introduced into the pressure-resistant cylindrical extraction column 5, and at the same time, the raw material supply pump 14 is operated. Then, the raw material flavor substance is introduced into the extraction column 5, and carbon dioxide and the flavor substance are brought into countercurrent contact with each other.

At this time, while the pressure in the pressure-resistant cylindrical extraction column 5 is kept constant by the back pressure regulating valve 11, the liquefied carbon dioxide is set so that it can flow at a predetermined flow rate, and the extraction liquid discharge valve 12 is discharged. By controlling the flow rate, the processed flavor substance may be continuously discharged.

When the flavor substance is brought into contact with carbon dioxide in a liquid state or a supercritical state as described above, a strong fragrance component peculiar to the flavor substance is extracted into the carbon dioxide, and this carbon dioxide is separated and recovered. It is possible to obtain an aroma substance having a target scent at a high concentration.

The fragrance substance thus obtained can be obtained as it is or, if necessary, enclosed in a pressure-resistant metal container (gas cylinder) so that it can be taken out whenever necessary.

In the case of packaging a food that does not like slight moisture, it is also possible to dehumidify fragrance substances. For example, the odorant may be once cooled to about −10 ° C. to condense and remove moisture.

As mentioned at the beginning, some foods such as rice crackers, delicacies, snacks and the like are provided with flavors such as curry, beef, soy sauce, crab and shrimp. Has the disadvantage that their characteristic fragrance gradually disappears over time and the commercial value decreases.
However, according to the above-described method, a fragrance substance suitable for each food is prepared in advance, and as a carbon dioxide gas having a desired fragrance, the fragrance substance is placed together with the food in an airtight packaging container and sealed. These foods can be flavored with the desired scent and increase their commercial value, while the use of carbon dioxide gas, known as an inert gas, prevents the quality from deteriorating due to the oxidation of the food and enhances the shelf life. Can be enhanced. In addition, the food obtained in this way has a good aroma when opened, rises,
It has the advantage of inducing appetite.

Hereinafter, the present invention will be described in detail with reference to examples. (Example 1) 1000 ml of commercially available concentrated soy sauce was added to a volume of 200
The mixture was boiled in a 0 ml Erlenmeyer flask for 20 minutes to obtain a soy sauce having a rich burnt aroma of soy sauce.

In this embodiment, first, using the above-mentioned supercritical fluid extraction device, carbon dioxide and the above-mentioned heated soy sauce are brought into countercurrent contact under the following conditions to obtain a fragrant substance having a very rich burned scent of soy sauce. Was.

That is, in the supercritical fluid extraction apparatus shown in FIG.
In order to improve the contact efficiency, a Raschig ring made of stainless steel was filled and set as shown in FIG.

The heated soy sauce 3 is introduced into the pressure-resistant cylindrical extraction column 5 through the raw material supply pump 14 at a flow rate of 10 ml / min.
Was operated to adjust the pressure of liquefied carbon dioxide to 100 kg / cm ² , and liquefied carbon dioxide was introduced into the pressure-resistant cylindrical extraction column 5. At this time, the pressure inside the pressure-resistant cylindrical extraction column 5 was kept constant by the back pressure adjusting valve 11 with a built-in heater, and hot water was allowed to flow through the jacket 4 so that the extraction reaction was performed at a temperature of 40 ° C. .

Then, the liquefied carbon dioxide adjusted to the above temperature is continuously countercurrently contacted with the heated soy sauce 3 at a flow rate of 11.0 liter / min (when converted to a gas at atmospheric pressure and room temperature). Then, an aromatic substance having a burnt scent of soy sauce was obtained.

Next, the thus obtained fragrance substance was cooled to -10 ° C. and dehumidified, and then heated again to room temperature to obtain a fragrance substance having a rich burnt scent of soy sauce.

In a vinylidene chloride resin (PVDC) coated polypropylene bag (inner size 25 cm × 20 cm),
Flavored and baked hail was added and sealed with the seasoning based on the aroma substance and soy sauce obtained in the above example.

Two months later, when this was opened, the aroma of soy sauce rose at the same time as the opening, and the appetite was invited. In addition, the product had a good texture and had a rich soy sauce flavor. It was also found that barking and oxidation can be prevented.

[0033]

As described above, according to the present invention, flavor substances are efficiently extracted with carbon dioxide, which is an inert gas, and put into a hermetically sealed packaging container together with food to seal. When the packaged food is opened while the preservability of the food is enhanced, an excellent aroma rises, and a packaged food that induces appetite can be obtained.

[Brief description of the drawings]

FIG. 1 is a schematic explanatory diagram of a supercritical fluid extraction device used in the present invention.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Carbon dioxide cylinder, 3 ... Flavor substance, 4 ... Temperature regulation jacket, 5 ... Pressure-resistant cylindrical extraction column, 7 ... Cooling and dehumidifying device for fragrance substance, 8 ... Cooler, 9 ... Pressurizing pump, 10 ... Pressure gauge,
11: back pressure regulating valve, 12: extract liquid discharge valve, 13: flavor material raw material tank, 14: raw material supply pump, 17: treated flavor material recovery tank, 18: food packaging device.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hikotaka Hashimoto 339 Noda, Noda-shi, Chiba Prefecture Kikkoman Corporation (72) Inventor, etc.Imamura et al. 72) Inventor Saburo Hayakawa 4-320 Tsukagoshi, Saiwai-ku, Kawasaki-shi, Kanagawa Prefecture Japan Oxygen Co., Ltd. (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 3/3409 A23L 1/22 A23L 3/00 101

Claims (1)

(57) [Claims] 1. A packaged food product characterized by contacting a flavor substance with carbon dioxide in a liquid state or a supercritical state, putting the obtained gas fraction together with the food in an airtight packaging container, and sealing the packaged food. Manufacturing method.