JP5844518B2 - EDUCATION-EQUIPMENT-CONTAINING OIL WITH PACKAGING BAG AND PROCESS FOR PRODUCING EDUCATION-EQUIPMENT-CONTAINING OIL WITH PACKAGING BAG - Google Patents

Description

  The present invention relates to an edible material-containing oil enclosed in a packaging bag and a method for producing the edible material-containing oil enclosed in a packaging bag.

  Conventionally, filled foods in bags in which various foods such as seasoning liquids and ingredients are filled in small bags have been manufactured.

  Examples of the properties of the contents of such a bag-filled food include liquids, pastes, solids, and solid (chopped) foods dispersed in a liquid (hereinafter, solid-liquid mixture). Can be mentioned).

  In particular, bag-filled foods filled with a solid-liquid mixture are filled while increasing the viscosity of the liquid or imparting vibration to the solid-liquid mixture so that the solid can maintain good dispersibility in the liquid. A device has been devised such as performing (see, for example, Patent Document 1).

JP 2000-109005 A

  However, in the conventional method for increasing the viscosity of the liquid material, the viscosity of the prepared solid-liquid mixture may significantly inhibit the texture.

  In addition, the method of filling the solid-liquid mixture while applying vibration has a problem that the dispersibility of the solid-liquid mixture in the bag is still insufficient.

  That is, when opening the bag and taking out the contents, if the opening is tilted downward, the liquid material flows out first, and there is a problem that the solid material tends to remain inside the bag. In particular, when the liquid material is oil, this phenomenon is prominent. As a result, the user tries to take out the ingredients remaining in the bag and shakes the bag, flips it with fingers, or takes it out with chopsticks, etc., which causes the hands and clothes to become dirty and causes inconvenience. It was. Moreover, the situation in which a considerable amount of ingredients remained in the bag remained unchanged.

  Moreover, when a liquid substance and a solid substance are separately put into the bag and mixed in the bag, the solid substances stick to each other, which further deteriorates dispersibility.

  The present invention has been made in view of such circumstances, has good dispersibility in the bag, and reduces the amount of solid matter remaining in the bag as much as possible when the contents are taken out. An edible ingredient-containing oil encapsulated in a packaging bag and a method for producing the edible ingredient-containing oil enclosed in a packaging bag are provided.

In order to solve the above-mentioned conventional problems, in the edible material-containing oil in a packaging bag according to claim 1 , the top piece material, the oil repellent layer covering the surface of the top piece material, and the surface of the oil repellent layer The processing tool material provided with adhering edible powder particles is an edible ingredient- containing oil in a packaging bag formed by being immersed in an edible oil inside an openable and closable packaging bag, The weight ratio between the tool material and the edible oil is 0.3: 9.7 to 7: 3, and the moisture content of the oil repellent layer forming material forming the oil repellent layer is 28 to 75% by weight. .

Moreover, in the packaging bag containing diet tool material containing oil of the second aspect, in the food equipment materials containing oil sealed in the packaging bag according to claim 1, eating utensil material containing oil of moisture content from 0.13 to 7. It is characterized by being 6% by weight.

Moreover, in the manufacturing method of the edible-material-containing oil enclosed in the packaging bag which concerns on Claim 3 , an oil-repellent layer formation process which forms an oil-repellent layer on the surface of a top piece material, and the surface of the formed oil-repellent layer is edible A processing tool material forming step of forming a processing tool material by spraying powder particles, and a filling and mixing step of filling the formed processing tool material and edible oil in a bag and sealing them in a mixed state A method for producing an edible material-containing oil enclosed in a packaging bag , wherein the oil-repellent layer forming material that forms the oil-repellent layer in the oil-repellent layer forming step has a water content of 28 to 75% by weight, and in the filling and mixing step The weight ratio of the processing tool material and the edible oil was determined to be 0.3: 9.7 to 7: 3 .

In the edible ingredient-containing oil in a packaging bag according to claim 1, the top piece material , the oil repellent layer covering the surface of the top piece material, and the edible powder particles adhering to the surface of the oil repellent layer Since the processing tool material provided is enclosed in edible oil in the edible oil inside the openable and closable packaging bag , the dispersibility within the bag is good, and when removing the contents, It is possible to provide an edible material-containing oil in a packaging bag that can reduce solids remaining in the inside as much as possible. Further, since the weight ratio of the processing tool material and the edible oil is 0.3: 9.7 to 7: 3, the dispersibility of the processing tool material in the edible oil is further improved. Can do. Further, since the water content of the oil repellent layer forming material for forming the oil repellent layer is 28 to 75% by weight, the oil repellent layer can be formed evenly on the ingredients, and the dispersibility in the packaging bag can be kept good. In addition, it is possible to provide an edible ingredient-containing oil in a packaging bag in which the propagation of microorganisms is suppressed as much as possible.

Moreover, in the edible ingredient-containing oil containing a packaging bag according to claim 2 , since the moisture content of the edible ingredient ingredient-containing oil is 0.13 to 7.6% by weight, the processing ingredient in the edible oil It is possible to provide an edible ingredient-containing oil in a packaging bag that does not impair the texture of the processed ingredient while improving dispersibility.

Further, in the method for producing edible material-containing oil enclosed in the packaging bag according to claim 3 , an oil-repellent layer forming step of forming an oil-repellent layer on the surface of the top piece material, and a surface of the formed oil-repellent layer is acceptable. A processing tool material forming step of forming a processing tool material by coating the pulverized powder particles, and a filling and mixing step of filling the formed processing tool material and edible oil in a bag and sealing them in a mixed state Production of oil containing edible ingredients enclosed in a packaging bag that has good dispersibility in the bag and can reduce the amount of solids remaining in the bag as much as possible when taking out the contents. A method can be provided. Further, since the weight ratio of the processing tool material and the edible oil is 0.3: 9.7 to 7: 3, the dispersibility of the processing tool material in the edible oil is further improved. Can do. Further, since the water content of the oil repellent layer forming material for forming the oil repellent layer is 28 to 75% by weight, the oil repellent layer can be formed evenly on the ingredients, and the dispersibility in the packaging bag can be kept good. Moreover, the propagation of microorganisms can be suppressed as much as possible.

  The present invention forms an oil repellent layer on the surface of the chopping material, and further forms a processing material by coating the surface of the oil repellent layer with edible powder particles, immersing the processing material in edible oil, It is an object of the present invention to provide an edible material-containing oil encapsulated in a packaging bag encapsulated in a possible packaging bag.

  Here, the chopping material is a material formed in a chopped shape of about 0.5 mm to 20 mm. The ingredients that form the basis of this chopped ingredient are not particularly limited. For example, oil onion ingredients such as fried onion and fried garlic, roasted cooked roast ingredients, vegetable protein, meat, vegetables Fish, seafood, nuts and seeds, and dried products thereof. By making these into pieces, a piece of cutting material can be formed.

  The oil repellent layer is a layer containing an edible component that repels oil, and can be realized, for example, by forming a layer containing moisture.

  The water content necessary for forming the oil repellent layer is preferably about 28 to 75% by weight. If it is less than 28%, the edible powder particles may not adhere to the oil repellent layer itself when coated with the edible powder particles, and it may not be possible to expect a remarkable oil repellency effect, and more than 75%. And the point which impairs the food texture of an ingredient itself and control of microorganisms cannot be performed, but in order to induce phenomena, such as decay, it becomes necessary to carry out sterilization more than necessary after enclosure of a packaging bag. As a result, it may lead to a point of impairing the texture of the ingredients, which is not preferable. More preferably, by setting the amount to about 30 to 65% by weight, the edible powder particles can be evenly adhered to the oil-repellent layer even when the edible powder particles are applied, and the microorganisms can be used without impairing the texture. Can be suppressed as much as possible.

  As a specific oil repellent layer, for example, a paste-like food containing water such as miso or gochujang, or a gel formed mainly of water with gelatin or a thickening polysaccharide can be used. In the following description, these materials forming the oil repellent layer are referred to as “oil repellent layer forming materials”.

  The oil repellent layer is preferably formed on the surface of the top cutting material so as to cover substantially the entire surface of the top cutting material. For convenience, the chopping material can be mixed with a paste-like food, or a gel film can be uniformly formed on the surface of the chopping material.

  That is, it is desirable that the amount of the oil repellent layer forming material necessary for forming the oil repellent layer is an amount that can evenly cover the top cutting material. If the chopping material is not evenly covered with the oil repellent layer forming material, there is a possibility that a remarkable oil repellency effect cannot be expected. In addition, if the amount of oil repellent layer forming material covering the chopping material is excessive, the formed oil repellant layer peels off during the manufacturing process, weakening the heat seal that seals the packaging bag, This is not preferable because there is a possibility that fluid foreign substances other than the above may be generated. In addition, the term “breadlessly” does not necessarily mean that the entire surface of the chopping material is completely covered. It is a concept including a state in which the surface is substantially covered with the oil repellent layer forming material. In this manner, the oil repellent layer formed on the surface of the chopping material is hereinafter referred to as “oil repellent material”.

  An edible powder granule is further adhered to the oil repellent layer of the oil repellent tool material to form a processing tool material. This edible powder granule plays a role of preventing the processing tool materials from sticking to each other and facilitating dispersion in edible oil described below.

  Specifically, as previously mentioned in the problem, when cooking oil (liquid) and chopping material (solid) are separately put into the bag, and both are mixed in the bag, It has the role of preventing the top cutting materials from sticking together and improving the dispersibility of the top cutting material in oil.

  The edible powder granule is not particularly limited as long as it is an edible powder or granule. Here, the granule may have the shape of the food material itself as long as it is capable of adhering to the oil-repellent layer as well as that granulated from powder. Examples of powders include seasonings such as sugar, salt, dried soy sauce, starch breakdown products, and chemical seasonings. Examples of granules include spices such as sesame, chili, and pepper, and herbs. Examples include powders.

  The processing tool material thus formed is immersed in edible oil. Here, the edible oil is a concept that includes not only the oil itself obtained from the object to be squeezed but also the oil seasoned appropriately, such as rapeseed oil, cottonseed oil, and soybean oil. Examples of such oils include flavor oils such as garlic oil, leek oil, and chili oil.

  The processing tool material may be immersed in edible oil by appropriately mixing the two in a container. However, the processing tool material may be sequentially or simultaneously contained in a bag to be filled and immersed in the bag. May be. The filling into the bag may be performed by hand packing or may be performed using a dedicated filling machine.

  In addition, the packaging bag here is a packaging bag which can be sealed after filling. The material used for such a packaging bag is preferably a synthetic resin film or a laminate film of a synthetic resin and a metal foil, etc., but the packaging bag is filled with liquid or ingredients. The film is not limited to these films as long as it is a food packaging film. For example, a heteropolymer film formed by laminating different synthetic resin films can be used. In particular, a film that can be heat sterilized or retort sterilized after heat sealing to obtain a sealed state is more desirable. In addition, the packaging bag that can be sealed after filling does not include cans, bottles, and bottles.

  Moreover, the composition ratio of the processing tool material and edible oil of the cooking tool material containing oil enclosed with a packaging bag assumes that the weight of a cooking tool material containing oil is set to 10, processing tool material: edible oil = 0.3: It is desirable to set it as 9.7-7: 3. When the processing tool material is the smallest, 0.3, and the edible oil at that time is 9.7. Conversely, when the processing tool material is the most, the edible oil is 7, and the edible oil at that time is 3. This shows the maximum and minimum values that the processing tool material is supposed to be immersed in edible oil. If the ratio of the processed ingredients is less than 0.3 (the ratio of the edible oil is greater than 9.7), the amount of ingredients is too small relative to the edible oil, which may represent the characteristics of the edible ingredient-containing oil product. It is not preferable because it is not possible, and when the ratio of the processed material exceeds 7 (the ratio of edible oil is less than 3), the fluidity of the material in the bag is lost and the material adheres to the inner wall of the bag. It is not preferable to occur. By setting the ratio within the above range, the dispersibility of the processing tool material in the cooking oil can be improved, and the material can adhere to the inner wall of the bag while maintaining good fluidity in the bag. The edible material-containing oil having the original characteristics as few as possible can be obtained.

  By performing such immersion, the granular material present on the surface of the processing tool material in the bag can be dropped into the oil, and the oil-repellent layer can be exposed in the oil. The chopping material having an oil layer can be effectively dispersed in the oil by the repulsive force with the oil.

  For example, the case where the processing tool material is introduced into the bag and then the edible oil is then charged and filled will be described in more detail. The surface of the processing tool material placed in the bag is covered with edible powder. Therefore, it is possible to prevent the processing tool materials from adhering to each other in the bag, and it is possible to prevent the cutting tool materials from becoming a lump. Moreover, it can prevent adhering to a bag inner wall.

  Next, when the cooking oil is put into the bag, the processing tool material is soared by the input cooking oil, and the processing tool material is dispersed in the oil. At this time, the edible powder adhered to the surface of the processing tool material is gradually dropped from the processing tool material and seasoning of the edible oil is performed. At the same time, the oil repellent layer of the processing tool material is exposed in the edible oil and becomes a state of the oil repellent tool material. Then, since edible oil will intervene between oil-repellent tool materials, an oil-repellent layer will repel with respect to edible oil, and the dispersibility of the processing tool material in edible oil will be improved more.

  In addition, edible oil is interposed between the inner wall of the bag and the processing tool material exposed to the oil-repellent layer, preventing the processing tool material from adhering to the inner wall of the bag and improving the dispersibility in the edible oil. It can be improved further.

  By such a mechanism, in a state of being sealed after filling, the dispersibility of the processing tool material in which the oil-repellent layer is exposed in the bag, that is, the chopping tool material, can be kept well in the cooking oil. it can. Therefore, when taking out the contents by opening at the time of use, the solid matter remaining in the bag can be reduced as much as possible.

  The water content of the edible material-containing oil prepared in this way should occupy 0.13 to 7.6% by weight when the total weight of the edible material-containing oil is 100% by weight. preferable. If it is less than 0.13% by weight, the processing tool material cannot be sufficiently dispersed in the oil, and as a result, the tools may stick to each other or the material may adhere to the inner wall of the bag. Moreover, even if it exceeds 7.6% by weight, the texture of the ingredients themselves is impaired, which is not preferable. More preferably, when the composition of the processing tool material and the edible oil is 2.5: 7.5 to 6: 4, the processing tool material is more in the edible oil by setting it to about 1.6 to 6.0% by weight. It is possible to reduce as much as possible the solid matter remaining in the bag even during use without being favorably dispersed and without sacrificing the texture.

  In addition, the edible ingredient-containing oil sealed in the sealed packaging bag does not necessarily have a sterilization process, but in order to perform microbial control in view of the distribution process to the market, boil sterilization, Retort sterilization may be performed.

  In addition, the content of the edible material-containing oil filled in the packaging bag can be about 1 g to 300 g. The edible material-containing oil enclosed in the thus manufactured packaging bag is sold as it is at a store or sold in a state attached to other foods. Moreover, the contents taken out by opening the packaging bag may be eaten over food as appropriate, or may be eaten by cooking after being put on the food. That is, the eating form can be appropriately determined according to the use of the filled contents.

  Next, the edible material containing oil enclosed in the packaging bag according to the present embodiment and the method for producing the edible material containing oil enclosed in the packaging bag will be described with specific examples. In the following description, opening the packaging bag and tilting the opening downward to take out the edible material-containing oil is referred to as “dispensing”. Also, the smooth removal of the edible material-containing oil at the time of dispensing is expressed as “good dispensing property”, and the case where the processing tool material or the like remains in the packaging bag is expressed as “poor dispensing property”.

[1. Preparation of oil containing edible ingredients enclosed in packaging bag]
The component ratio of the processing tool material and the edible oil was 4: 6, and 10 g of the edible oil content was prepared. First, 2.8 g of garlic, onion, and vegetable protein having a size of about 0.5 mm to 20 mm were obtained as a chopping material. The moisture content of these three kinds of chopping material was 4.8% by weight.

  Next, 2.8 g of the obtained three kinds of chopping material was placed in a bowl, and 0.4 g of gochujang was added as an oil repellent layer forming material. The moisture content of this gochujang was 35% by weight.

  Then, the three types of chopping material and gochujang housed in the bowl were mixed, and an oil repellent layer forming step was performed in which the gochujang was evenly adhered to the surface of the chopping material and an oil repellent layer was formed. The water content of the oil-repellent tool material obtained here, that is, the three kinds of top-cut material with the oil-repellent layer formed was 8.3 wt%.

  Next, a processing tool material forming step of forming a processing tool material by coating edible powder particles on the surface of the oil repellent tool material was performed. Specifically, 0.8 g of powder seasoning as an edible powder granule was sprinkled on the surface of the gochujang that was evenly attached to the three kinds of chopping material, and the processing material was formed. In addition, the powder seasoning used what mixed sugar, salt, and the starch decomposition product by the predetermined | prescribed compounding ratio.

  Next, the filling and mixing step of filling the processing bag material made of the three kinds of chopping material, gochujang and powder seasoning into the packaging bag together with the cooking oil formed in the processing tool material forming step Went.

  Specifically, first, the processing tool material was put into a packaging bag (length 80 mm × width 60 mm) formed of a laminated synthetic resin laminate film made of plastic for food packaging. At this time, the adhesion between the processing tool materials introduced and the adhesion with the inner wall of the packaging bag were not observed, and it was confirmed that the processing tool materials easily moved when the packaging bag was shaken lightly.

  Next, 6.0 g of lar oil as edible oil was charged into the packaging bag containing the processing tool material. The chili oil was prepared by adding a pungent flavoring ingredient to a vegetable edible oil, and the water content was below the detection limit (0.01 g / g). The total moisture content of the edible material-containing oil thus formed was 2.8% by weight.

  At this time, when the inside is observed from the opening of the packaging bag, the powder seasoning on the surface of the processing tool material is gradually dropped into the oil after the processing tool material is immersed in the rar oil, and an oil repellent layer formed of gochujang is formed. Exposure was observed. In addition, adhesion between the processing tool materials and adhesion to the inner wall of the packaging bag are not observed, and when the packaging bag is shaken lightly, the oil repellent tool material moves smoothly in the packaging bag according to the wave generated in the cooking oil. Was observed.

  Thereafter, the opening of the packaging bag was heat-sealed and sealed with a heat sealer to obtain a small bag-type ingredient-filled oil as an edible ingredient-containing oil enclosed in the packaging bag.

[2. Sensory comparison test)
Next, [1. 2) “Food texture of ingredients” and “Feeling out to food ingredients” 2 for the small-bag type ingredients containing oil obtained in “Preparation of oil containing food ingredients enclosed in packaging bag” and three comparative samples prepared separately. A sensory test was performed based on the points. Hereinafter, the edible-material-containing oil enclosed in the packaging bag used as a comparative sample is listed.

(Comparative sample A1)
0.5mm from about 20mm garlic, onion, chili oil and three chopped ingredient 2.8g consisting vegetable protein, in consideration certain amount flavoring charge vegetable edible oil without performing processing (edible oil ) Obtained an edible material-containing oil immersed in 4.2 g, filled and enclosed in a packaging bag. The water content of the three kinds of chopping material and chili oil was as described above.

(Comparative sample A2)
2.8g of 3 kinds of chopping material made of garlic, onion and vegetable protein of 0.5mm to 20mm and 0.4g of gochujang (oil repellent layer) were evenly attached to the surface of 3 kinds of chopping material. the processing tool material forming the oil-repelling layer to obtain a vegetable cooking oil chili oil that reflects a certain amount of flavoring charge (edible oil) diet tool material containing oil encapsulated immersed filled into the packaging bag to 4.8 g. The water content of the three kinds of chopping material, gochujang and chili oil was as described above.

(Comparative sample A3)
Powder seasonings (edible powder granules) seasoned with sugar, salt, starch breakdown products, etc. to 2.8 g of 3 kinds of sesame cutting materials consisting of garlic, onion and vegetable protein of about 0.5mm to 20mm machining ingredient certain amount considering the chili oil (edible oil) immersed in 5.4g filled with food equipment material containing sealed in a packaging bag flavoring charge vegetable edible oil which is formed in a state of crusted 0.8g on the surface Got oil. The water content of the three kinds of chopping material and chili oil was as described above.

(Comparative sample A4)
Attaching 0.71 g of gochujang (oil-repellent layer) to the surface of the three kinds of chopping material evenly to 4.97 g of the three kinds of chopping material consisting of garlic, onion and vegetable protein of about 0.5 mm to 20 mm, Furthermore, a certain amount of flavoring is added to the vegetable cooking oil with a processing ingredient formed with 1.42 g of powdered seasoning (edible powder granules) seasoned with sugar, salt, starch decomposition products, etc. A seasoned oil oil (edible oil) was obtained by immersing in 2.9 g, filling it and filling it in a packaging bag. The water content of the three kinds of chopping material, gochujang and chili oil was as described above. (The composition ratio of the processing tool material and edible oil was set to 7.1: 2.9.)

  The evaluation was performed by 15 test subjects who have abundant experience in manufacturing sachet seasonings and have sufficient discrimination ability. Moreover, the evaluation method made the thing which thinks that evaluation is bad as "0 point", and performed comparative evaluation in the score of 0-4 as the maximum "4 points" as evaluation improved. Table 1 shows the results of comparative evaluation.

  As a result of the evaluation, it was shown that the comparative sample A4 had the least texture and the payout, and the sachet-type ingredient oil according to the present embodiment had the best texture and the best payout. Moreover, about comparative sample A3, since it is evaluation which is not largely different from comparative sample A1, it was thought that the edible granular material itself was not able to adhere to ingredients uniformly. Moreover, in comparative sample A4, although it was evaluation which is not different from the small bag type ingredient oil according to this embodiment regarding the texture, the weight ratio of the processing tool material is higher than the cooking oil. The area immersed in edible oil is reduced, and as a result, the fluidity of the ingredients in the bag is lost, and the phenomenon that the ingredients adhere to the inner wall of the bag has been confirmed.

[3. Sensory comparison test by difference in moisture content of oil repellent layer forming material)
Next, with reference to the sachet-type ingredient oil according to the present embodiment, which had the highest evaluation, [1. Based on the small bag-type oil containing oil obtained in [Preparation of edible ingredient-containing oil enclosed in a packaging bag], four comparative samples with different moisture content of the oil-repellent layer-forming material forming the oil-repellent layer were produced. Evaluation was carried out. Hereinafter, the edible-material-containing oil enclosed in the packaging bag used as a comparative sample is listed. The filling of the edible ingredient material-containing oil into the packaging bag was performed by the same method as the above-mentioned small bag type ingredient oil.

(Comparative sample B1)
The gochujang was dried to remove moisture, and the water content was adjusted to 27% by weight to obtain 0.4 g of gochujang. It was added as an oil repellent layer forming material to obtain a comparative sample B1. At this time, the moisture content of the entire edible ingredient-containing oil was 2.4% by weight.

(Comparative sample B2)
After adding 60% by weight distilled water to gochujang, add 3% by weight starch to maintain the same viscosity as gochujang and adjust the water content to 76% by weight, 0.4g Got a gochujang. It was added as an oil repellent layer forming material to obtain a comparative sample B2. At this time, the moisture content of the entire edible material-containing oil was 4.2% by weight.

(Comparative sample B3)
The gochujang was dried to remove moisture, and the water content was adjusted to 28% by weight to obtain 0.4 g of gochujang. It was added as an oil repellent layer forming material to obtain a comparative sample B3. At this time, the moisture content of the entire edible ingredient-containing oil was 2.4% by weight.

(Comparative sample B4)
After adding 60% by weight of distilled water to gochujang, add 3% by weight of starch to maintain the same viscosity as gochujang and adjust the water content to 75% by weight, 0.4g Got a gochujang. It was added as an oil repellent layer forming material to obtain a comparative sample B2. At this time, the moisture content of the entire edible material-containing oil was 4.2% by weight.

  Next, comparative evaluation was performed about the small bag type ingredient oil according to this embodiment, and comparative samples B1-B4. The evaluation was performed by 15 test subjects who have abundant experience in manufacturing sachet seasonings and have sufficient discrimination ability. Moreover, the evaluation method made the thing which thinks that evaluation is bad as "0 point", and performed comparative evaluation in the score of 0-4 as the maximum "4 points" as evaluation improved. The results are shown in Table 2.

  As a result of the evaluation, the comparative sample B1 showed the worst payout, and the comparative sample B2 showed the worst texture. Conversely, it can be seen that the sachet-type ingredient oil according to the present embodiment has the best texture and good dispensing. At this time, when the inside is observed from the packaging bag, in Comparative Sample B1, the processing tool material is not easily dispersed even after the processing tool material is immersed in the chili oil, Several stickies were observed. In the comparative sample B2, the same phenomenon as in the comparative sample B1 was not observed, but as the day passed, the flavor and texture were extremely lowered, and as a result, the texture of the ingredients could be impaired. Further, in the comparative sample B3, although the processing tool material is dispersed after being immersed in the chili oil, the dispersibility is not as high as that of the labyrinth oil containing the sachet according to the present embodiment. Although it was not visually confirmed what was sticking to the inner wall, an image that was a border of whether or not to adhere was obtained. In Comparative Sample B4, the same phenomenon as in Comparative Sample B3 was not observed, but although it was within the allowable range, the taste and texture tended to decrease slightly with the passage of time, resulting in the texture of the ingredients. It became clear that it was an acceptable limit. From this, the moisture content range of the oil-repellent layer that gives the best texture and can be effectively dispensed is 28 to 75% by weight. If the range is exceeded, the texture and dispersibility of the processing tool material will be increased. Significant inhibition has been demonstrated. It was also demonstrated that the moisture content of the oil repellent layer-forming material has a significant influence as a component of the edible material-containing oil.

[4. Sensory comparison test by difference in water content)
Next, according to this embodiment having the highest evaluation [1. Comparison samples with different percentages of moisture content of the whole ingredient oil (the moisture content of the ingredients ingredient oil) based on the small-bag type ingredient oil obtained in “Preparation of food ingredient-containing oil enclosed in packaging bags” Four prototypes were made and evaluated for each. Hereinafter, the edible-material-containing oil enclosed in the packaging bag used as a comparative sample is listed. The filling of the edible ingredient material-containing oil into the packaging bag was performed by the same method as the above-mentioned small bag type ingredient oil.

(Comparative sample C1)
When the weight ratio of the processing tool material to the edible oil (the total is 10) is 0.3: 9.7 and the moisture content of the gochujang, which is the oil repellent layer forming material, is 28% by weight, the edible tool material is contained. A comparative sample C1 was obtained in which the water content of the entire oil was 0.13% by weight. The water content of the processing tool material at this time was 6.4% by weight.

(Comparative sample C2)
When the weight ratio of the processing tool material to the edible oil (the total is 10) is 2.5: 7.5, and the moisture content of the gochujang that is the oil repellent layer forming material is 30% by weight, the edible tool material is contained. A comparative sample C2 was obtained in which the water content of the entire oil was 1.6% by weight. The moisture content of the processing tool material at this time was 6.3 wt%.

(Comparative sample C3)
When the weight ratio of the processing tool material to the edible oil (the total is 10) is 6: 4 and the moisture content of the gochujang, which is the oil repellent layer forming material, is 65% by weight, the water content of the entire edible tool material-containing oil A comparative sample C3 having a rate of 6.0% by weight was obtained. The moisture content of the processing tool material at this time was 10.0% by weight.

(Comparative sample C4)
When the weight ratio of the processing tool material and edible oil (the total is 10) is 7.0: 3.0, and the moisture content of the gochujang, which is the oil repellent layer forming material, is 75% by weight, the edible tool material is contained. A comparative sample C4 was obtained in which the water content of the entire oil was 7.6% by weight. The moisture content of the processing tool material at this time was 10.8% by weight.

  Next, the above described [2. The sensory comparison test] was carried out by 15 test subjects who had rich experience in manufacturing sachet seasonings and sufficient discrimination ability. Moreover, the evaluation method made the thing which thinks that evaluation is bad as "0 point", and performed comparative evaluation in the score of 0-4 as the maximum "4 points" as evaluation improved. The results are shown in Table 3.

  As a result of the evaluation, among the four comparative samples, the comparative sample C4 had the worst texture and payout. However, also in this comparative sample C4, conversely, it can be seen that the sachet-type ingredient oil according to the present embodiment has the best texture and good dispensing. Especially in the comparative sample C4, there was a difference in the texture of the processing tool material, and it was found that the texture of the processing tool material itself was slightly disturbed by moisture, but among the samples that fall outside the scope of the present invention, The texture was better than sample A2 with the highest score. Moreover, although the weight ratio of the processing tool material is higher than the edible oil and the fluidity of the material in the bag is reduced, the fluidity is ensured better than the sample A2, and the payout performance is Was acceptable. As for comparative sample C1, the weight ratio of edible oil is higher than that of the processing tool material, so the material comes out together with the edible oil at the time of dispensing, but the dispersibility within the bag is somewhat not excellent, and the processing tool material Although there was no adhesion between the two, it seemed that the limit of the effect of the oil repellent layer was close. As for Comparative Samples C2 and C3, although a difference appeared when compared with the small-bag type ingredient oil oil according to the present embodiment, it was found that the texture and dispensing were good. In addition, when the filling suitability at the time of manufacture was compared, the samples with the best filling suitability were Comparative Samples C2 and C3, and the samples with the least appropriate filling suitability were the Comparative Samples C1 and C4. From this, the range of moisture content that gives the best texture and can be effectively dispensed is 1.6 when the composition of the processing tool material and edible oil is 2.5: 7.5 to 6: 4. It was demonstrated that the water content of the oil-repellent layer forming material was 30 to 65% by weight.

  In addition, the edible ingredient-containing oil enclosed in the packaging bag thus completed is dispersed without sticking to each other even in a sealed state and stays in a balanced state in the edible oil. There is also an effect that ingredients and cooking oil are dispensed at the same time.

  This is because, as mentioned above, in general, when dispensing the ingredients and the liquid material from the packaging bag, if the opening is tilted downward, the liquid material will flow out first and the inside of the bag There is a problem that solids are likely to remain. However, according to the present invention, even when sealed, the processing tool materials are dispersed without sticking and stay in a balanced state in the edible oil, so that this effect is maintained even when the bag is opened, and the edible oil and the ingredients are simultaneously or balanced. It is possible to reduce as much as possible the ingredients that flow out well and remain in the bag.

  As a result, it can be applied to the intended portion of the food without difficulty, and it is sealed in a packaging bag that is easier to use by avoiding the stress that the ingredients remain in the bag. An edible ingredient-containing oil was made possible.

  As described above, in the edible material containing oil enclosed in the packaging bag according to the present embodiment, an oil repellent layer is formed on the surface of the chopped cutting material, and further the edible powder particles are coated on the surface of the oil repellent layer. Forming the processing tool material, immersing the processing tool material in edible oil and enclosing it in an openable and closable packaging bag, so the dispersibility in the bag is good and it remains in the bag when taking out the contents It is possible to provide an edible material-containing oil enclosed in a packaging bag that can reduce the amount of solids to be reduced as much as possible.

  Finally, the description of each embodiment described above is an example of the present invention, and the present invention is not limited to the above-described embodiment. For this reason, it is a matter of course that various modifications can be made in accordance with the design and the like as long as they do not depart from the technical idea according to the present invention other than the embodiments described above.

Claims (3)

A processing tool material comprising a top cutting material, an oil repellent layer covering the surface of the top cutting material, and edible powder particles adhering to the surface of the oil repellent layer is disposed inside the openable packaging bag. It is an oil containing edible ingredients in a packaging bag enclosed in an edible oil in an immersed state ,
The weight ratio of the processing tool material and the edible oil is 0.3: 9.7-7: 3,
An oil containing edible material in a packaging bag, wherein the oil-repellent layer-forming material forming the oil-repellent layer has a water content of 28 to 75% by weight. The edible ingredient-containing oil in a packaging bag according to claim 1, wherein the moisture content of the edible ingredient-containing oil is 0.13 to 7.6% by weight. An oil repellent layer forming step for forming an oil repellent layer on the surface of the top cutting tool material, a processing tool material forming step for forming a processing tool material by coating the surface of the formed oil repellent layer with edible powder particles, A filling and mixing step of filling a bag with a tool material and edible oil, and sealing both in a mixed state, and a method for producing an edible material-containing oil enclosed in a packaging bag,
The water content of the oil repellent layer forming material for forming the oil repellent layer in the oil repellent layer forming step is 28 to 75% by weight,
The weight ratio of the said processing tool material and the said edible oil in the said filling mixing process shall be 0.3: 9.7-7: 3, The manufacturing method of the edible tool material containing oil enclosed with the packaging bag characterized by the above-mentioned. .