JP6326208B2 - Carbon dioxide containing food and method for producing the same - Google Patents

Description

  The present invention relates to a carbon dioxide-containing food and a method for producing the same.

  As a method for producing a carbon dioxide-containing food, conventionally, (1) a method of sealing jelly in a small container together with carbon dioxide in an outer bag and impregnating the jelly with carbon dioxide that has permeated through the small container (see, for example, Patent Document 1) ), (2) A method of cooling and solidifying after filling a solution containing carbon dioxide gas and a jelly solution (for example, see Patent Document 2), (3) After dispersing the gelling agent in water, carbon dioxide gas is contained. , A method of heat sterilization after filling (for example, see Patent Document 3, Patent Document 4, Patent Document 5), (4) After preparing a gel containing carbonate, filling with a solution containing a sour agent, sealing, A method of generating a carbon dioxide gas by reacting hot water at a minimum temperature for re-dissolution and reacting the contents (see, for example, Patent Document 6), (5) After filling a solution containing particulate matter, A filling method (see, for example, Patent Document 7) That.

JP 2006-223257 A JP 2004-298113 A JP 2009-112236 A JP 2009-261359 A JP 2010-29129 A JP2013-106601A Special table 2009-544544 gazette

  However, in the method described in Patent Document 1, it is necessary to enclose the outer bag of the jelly container and the carbon dioxide gas into the outer bag, which requires a dedicated facility. In the method described in Patent Document 2, it is necessary to prepare and fill two kinds of liquids, a solution containing carbon dioxide gas and a jelly liquid, which takes more time than a general jelly manufacturing process in which only a jelly liquid is filled. There was a problem. In addition, a carbonator is required to prepare a solution containing carbon dioxide gas, and a dedicated filling facility is required to fill the carbon dioxide gas so that it does not escape. The methods described in Patent Literature 3, Patent Literature 4, and Patent Literature 5 have a problem that a carbonator is required to contain carbon dioxide gas.

  In the method described in Patent Document 6, it is necessary to prepare two liquids of a jelly liquid and a sour agent solution, and there is a problem that the efficiency is poor because the jelly liquid needs to be cooled and gelled once. Moreover, since the heating conditions after sealing are not mentioned, when industrial mass production is examined, the risk of microorganisms due to expansion, rupture, and sterilization failure of the container due to heating becomes a problem. Moreover, regarding patent documents 1-6, it is the method of making a jelly basically contain a carbon dioxide gas, and it is not mentioned regarding making another food contain a carbon dioxide gas. The method described in Patent Document 7 relates to a method for producing a carbonated beverage containing particulate matter in particular. In order to avoid clogging of the particulate matter in the counter pressure filling machine, the particulate matter is first distributed to the container and then the counter pressure. Although a carbonated beverage is filled with a filling machine, there is no facility for filling solid matter in a normal carbonated beverage production line, and there is a problem that it is necessary to change the line configuration.

  The present invention has been made paying attention to such problems, and an object thereof is to provide a carbon dioxide-containing food and a method for producing the same, which does not require a dedicated facility, is easy to manufacture, and does not matter what kind of food. And

In order to achieve the above object, the carbon dioxide-containing food according to the present invention comprises 0.46 to 0.92% by mass of calcium carbonate , glucono delta lactone contained at least 20/7 times the calcium carbonate , moisture, and the carbonic acid. It contains carbon dioxide generated by the reaction of calcium and the glucono delta lactone.
The method for producing a carbon dioxide-containing food according to the present invention seals a food containing 0.46 to 0.92% by mass of calcium carbonate, glucono delta lactone and water containing 20/7 times or more of the calcium carbonate, and the calcium carbonate. And glucono delta lactone are reacted to generate carbon dioxide gas.

The carbon dioxide-containing food according to the present invention preferably has a solid portion and a liquid or gel-like portion, and contains the carbon dioxide gas in the solid portion and the liquid or gel-like portion. The carbonate and glucono delta lactone may be included as a solid or a solution. In the carbon dioxide-containing food according to the present invention, the liquid or gel-like portion preferably has a pH of 6.0 or less. The calcium carbonate is preferably made of shell calcium.

In the method for producing a carbon dioxide-containing food according to the present invention, the glucono delta lactone is preferably contained in the food at 20 times or less of the calcium carbonate. The carbonate and glucono delta lactone may be included as a solid or a solution. In the method for producing a carbon dioxide-containing food according to the present invention, the food preferably has a solid portion and a liquid or gel-like portion. In this case, the liquid or gel-like part is preferably acidic or neutral. In the method for producing a carbon dioxide-containing food according to the present invention, it is preferable to heat the food at 50 ° C. or higher after sealing. In the present invention, the solid portion may be made of fruit, vegetables, eggs or meat, and the liquid or gel portion may be made of jelly, fruit juice or water.

  According to the present invention, it is possible to provide a carbon dioxide-containing food and a method for producing the same, which does not require a dedicated facility, is easy to manufacture, and does not matter the type of food. In particular, the time from filling to the start of foaming can be lengthened to enable one-pack filling and improve production efficiency. Moreover, the foodstuff which contains a carbon dioxide gas in solids, such as a fruit and vegetables, can be manufactured easily.

It is a graph which shows the pressure change in a can at the time of sterilizing for 30 minutes at the center temperature of 85 degreeC in the manufacturing method of the carbon dioxide containing foodstuff of embodiment of this invention.

  The carbon dioxide-containing food according to the present embodiment includes calcium carbonate, glucono delta lactone, moisture, and carbon dioxide generated by the reaction of the calcium carbonate and glucono delta lactone. In the method for producing a carbon dioxide-containing food according to the present embodiment, a food containing calcium carbonate, glucono delta lactone, and moisture is sealed, and the carbonate and the glucono delta lactone are reacted to generate carbon dioxide. Let After sealing, the food is preferably heated at 50 ° C. or higher, more preferably heat sterilized at a central temperature of 75 ° C. or higher for 1 minute or longer, and particularly preferably pressurized and heat sterilized.

  Foods containing carbon dioxide and foods used as its raw materials are not limited to jelly, water, fruit juice, beverages, fruits, vegetables, rice cakes, noodles, nata de coco, konjac, beans, eggs, meat, fish, etc. Any food can be selected. Moreover, the manufacturing method of the carbon dioxide containing foodstuff which concerns on this Embodiment is characterized by making a carbon dioxide gas contain stably, without using a carbonator. According to the present embodiment, it becomes possible to mass-produce a carbon dioxide-containing food in a general manufacturing process of raw material preparation, filling, and heat sterilization using a general manufacturing facility.

  In this embodiment, after putting a food containing carbon dioxide into a container, it is filled with a solution in which calcium carbonate such as glucono delta lactone and shell shell calcium, and further a gelling agent dispersed as necessary, and sealed. To do. Then, after calculating the pressure at the time of the heating according to the usage-amount of calcium carbonate, pressure sterilization is performed using a retort sterilizer. Thereby, even if there is no equipment such as a carbonator, the product can contain a certain amount of carbon dioxide.

  Basically, carbonate and acid are reacted to generate carbon dioxide. However, it is not limited to the production of jelly, but is characteristic in that it can contain carbonic acid for all foods. In addition, by combining calcium carbonate such as shell calcium and glucono delta lactone, it can be prevented from foaming for 1 hour even if dispersed in one liquid, so that it can be filled with one liquid and manufacturing efficiency can be improved. It is characteristic. Furthermore, by adjusting the pressure at the time of sterilization, even if a heat sterilization treatment is performed, the carbon dioxide-containing food can be produced without damaging the container due to the internal pressure.

  According to the present embodiment, it is possible to provide a carbon dioxide-containing food and a method for producing the same, which does not require a dedicated facility, is easy to manufacture, and does not depend on the type of food. In particular, the time from filling to the start of foaming can be lengthened to enable one-pack filling and improve production efficiency. Moreover, the foodstuff which contains a carbon dioxide gas in solids, such as a fruit and vegetables, can be manufactured easily.

[Types of carbonate and acid]
1. Carbonate and acid combination test <Purpose>
When mass production is assumed, it takes time from preparation to completion of filling. If carbon dioxide gas is generated in the compounding tank, the carbon dioxide content of the product will not be stable.
<Method>
Each test section was prepared with the formulation shown in Table 1. The raw materials were mixed and dispersed in water at 25 ° C., then filled in a transparent pouch, and the time until carbon dioxide gas began to be generated was measured by observing the generation of bubbles. Table 1 shows the time until blending and gelation. Hereinafter, unless otherwise specified, “%” means “mass%” in the present specification.

<Result>
As shown in Table 1, the combination of glucono delta lactone and calcium carbonate or shell calcium did not foam for the longest time and foamed 60 minutes after the start.
<Discussion>
The foaming start time is considered to depend on the solubility of carbonate and acid. Since citric acid has high solubility, it is considered that foaming occurred immediately even when the solubility of carbonate was low. Although fumaric acid is an acid with low solubility, the pH is inclined to the alkali side due to the basic carbonate, so that the solubility is improved, and it is considered that foaming is caused by gradually reacting in a chain. It is known that glucono delta lactone is cleaved into a lactone ring to become gluconic acid when heated to 50 ° C. or higher. However, since the pH is inclined to the alkali side by the carbonate, it becomes an environment where gluconic acid tends to be formed, and it is considered that foaming occurs without heating. However, when combined with low-solubility calcium carbonate, shell calcium, and magnesium carbonate, the foaming start time was dramatically increased. In particular, with calcium carbonate and shell calcium, it takes 60 minutes to start foaming, so it can be completed before firing from preparation to filling.

2. Examination of carbonate content <Purpose>
Examine the amount of carbonate blended, and examine the conditions under which a moderate carbonic acid stimulus can be felt and heat sterilization is possible.
<Method>
Each test section was prepared with the formulation shown in Table 2. Table 2 shows the blending, blending ratio, and theoretical gas volume value. The raw materials were mixed and then dispersed in water, and then filled into a No. 5 can and tightened. Thereafter, it was sterilized with a retort sterilizer at 85 ° C. for 40 minutes under the condition of a can internal pressure of 0.34 MPa.

<Result>
Table 3 shows the evaluation results. As shown in Table 3, when the shell calcium was 0.23% (W / V), the stimulation of carbon dioxide was hardly felt, and it was felt at 0.46% or more. 1.15% could not be evaluated because it was damaged by expansion during sterilization. Also, shell calcium 0.46% to 0.92% did not break during sterilization.

<Discussion>
It was found that moderate carbonic acid stimulation can be obtained by adjusting the amount of carbonate so that the theoretical value of the gas volume is 1 to 1.5 GV. If the theoretical value of the gas volume is adjusted to 2 GV or more, a strong stimulation of carbonic acid is obtained, but the pressure during heat sterilization increases, so that the container may be damaged. The retort sterilizer used in the test was only able to raise the internal pressure of the can to 0.34 MPa, so it was considered that the difference from the internal pressure of the container was increased at 2.5 GV and was damaged. In addition, since a general No. 5 can was used, it was considered that the container was deformed because it could not withstand the internal pressure even under conditions where the container did not break. It was considered necessary to change the container to one that supports positive pressure or to adjust the pressure in the container.

3. Examination of mixing ratio of calcium carbonate and glucono delta lactone <Purpose>
Adjust the blending ratio of calcium carbonate and glucono delta lactone, and examine the stimulation of carbonation, pH, sourness, and solubility of calcium carbonate in each blending, and study the optimum blending ratio.
<Method>
Each test section was prepared with the formulation shown in Table 4. Table 4 shows the recipe. The raw materials were mixed and then dispersed in water, and then filled into a No. 5 can and tightened. Thereafter, it was sterilized with a retort sterilizer at 85 ° C. for 40 minutes under the condition of a can internal pressure of 0.34 MPa.

<Result>
Table 5 shows the evaluation results. As shown in Table 5, carbonic acid stimulation could be obtained by adding 2.0 or more gluconodeltalactone to 0.7 calcium carbonate. When glucono delta lactone is less than 2.0, calcium carbonate becomes difficult to dissolve, and stimulation of carbonic acid stimulation cannot be obtained.

<Discussion>
It was found that by adding glucono delta lactone at least 20/7 times (about 3 times) calcium carbonate, calcium carbonate was dissolved and carbonic acid stimulation was obtained. Further, it was found that the upper limit of the finished pH can be increased to 6.0, and carbonic acid can be stimulated even in a system that does not require acidity.

4). Examination of sterilization conditions and container pressure conditions <Purpose>
Measure the pressure in the can during heat sterilization, and examine the change in pressure in the can when sterilized for 30 minutes at a central temperature of 85 ° C.
<Method>
The contents were prepared with the formulation shown in Table 6, filled with 150 g in a M2 can, and wound with a vacuum of −60 kPa. Then, using a retort sterilizer, while monitoring the internal pressure of the can with a pressure sensor, the atmospheric pressure is adjusted to be +0.01 to 0.04 MPa from the internal pressure of the can, and the central temperature is 85 ° C. at an ambient temperature of 87 ° C. The sterilization was performed for 30 minutes. Then, it cooled, pressurizing.

<Result>
The result is shown in FIG. As shown in FIG. 1, the pressure inside the can when the center temperature reached 85 ° C. was 0.3 MPa. The finished pH was 3.7.
The gas volume of the prototype is estimated to be about 1 GV in consideration of the head space. Since the internal pressure of the can at high temperature is considered to be almost proportional to the gas volume, at 85 ° C., it can be predicted to be 0.45 MPa at 1.5 GV, 0.6 MPa at 2 GV, and 7.5 MPa at 2.5 GV. Since the maximum endurance pressure of a general retort sterilizer is 0.4 MPa, it is considered that GV1.2, which is 0.36 MPa at 85 ° C., is suitable for making the atmospheric pressure and the can internal pressure equal. However, as can be seen from the results of the examination of the carbonate compounding amount shown in Table 3, the can was not damaged even under the conditions of GV1.5 to 2.0 where the internal pressure of the can was higher than the atmospheric pressure. It is considered good if the pressure minus the pressure does not exceed the endurance pressure of the can itself. A negative pressure can was used for the test, but when using a positive pressure can or a PET bottle, the atmospheric pressure was adjusted to be lower than the pressure in the container because the structure was maintained by the pressure in the container. It is considered necessary to prevent the differential pressure from exceeding the durable pressure of the container.

  After dispersing carbonate and glucono delta lactone with calcium carbonate as main components in water, filling the container within 1 hour and heat sterilizing at 50 ° C or higher to obtain food containing carbon dioxide it can. In addition, by adding fruits and other solids in the container, carbonic acid can be contained in the solids. Depending on the blending amount of glucono delta lactone, it can be adjusted from acidic to neutral, and seasoning can also be made freely. At the time of heat sterilization, damage to the container can be prevented by adjusting so that the differential pressure between the pressure in the container and the atmospheric pressure does not exceed the durable pressure of the container.

  The carbon dioxide-containing food according to the present embodiment and the food serving as a raw material thereof include amino acids such as sodium L-aspartate, nucleic acids such as disodium 5′-inosinate, and citric acid as long as the effects thereof are not hindered. Seasonings such as organic acids such as potassium, and inorganic salts such as potassium chloride, mustard extract, wasabi extract, kojic acid and other shelf-life improvers, white coconut extract, polylysine, sorbic acid, etc. Preservatives, enzymes such as α- and β-amylase, α- and β-glucosidase, papain, pH adjusters such as citric acid, fumaric acid, succinic acid, sucrose fatty acid ester, glycerin fatty acid ester, organic acid Emulsifiers such as monoglycerides and lecithins, fragrances, pigments, water-soluble soybean polysaccharides, carrageenan, xanthan gum, gellan gum, native shell Thick gum, sodium alginate, agar, konjac, pectin, guar gum, tara gum, karaya gum, tragacanth gum, gati gum, ramzan gum, welan gum, curdlan, pullulan, thyme seed gum, etc., swelling agent, whey protein, soybean Proteins such as proteins, sugars such as sucrose, fructose, reduced starch saccharified products, sugars such as erythritol and xylitol, sweeteners such as sucralose, thaumatin, acesulfame potassium, aspartame, vitamin A, vitamin C, vitamin E, vitamin K, etc. Vitamins, minerals such as iron and calcium, etc. can be added.

  Hereinafter, the content of the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. Unless otherwise specified, “%” means “% by mass”.

<Fruit in jelly with carbonates>
With the formulation shown in Table 7, a carbonated fruit in jelly was prepared. After mixing the powder raw material, it was dispersed in water, added with a fragrance, then filled into a No. 5 can with cut pineapple added in advance, and tightened. Using a retort sterilizer, sterilization was performed at 85 ° C. for 40 minutes under the condition of a can internal pressure of 0.32 MPa. As a result, a fruit jelly in which carbonic acid soaked into the jelly portion and the pulp of pineapple apple was obtained.

<Boiled egg with carbonate>
Boiled eggs with carbonates were prepared with the formulation shown in Table 8. After mixing the powder raw material, it was dispersed in water, and the seasoning liquid was added, followed by bottling with boiled eggs. Using a retort sterilizer, sterilization was performed at 85 ° C. for 40 minutes under the condition of a can internal pressure of 0.34 MPa. As a result, a boiled egg in which carbonate was soaked in the egg was obtained.

<Beverage drink containing finely foamed apple fruits>
With the formulation shown in Table 9, a fruit juice beverage containing finely foamed apple fruits was prepared. After adding a pH adjuster to the concentrated fruit juice to neutralize it, the powder raw material was mixed and dispersed in water, and fruit juice, isomerized liquid sugar, and flavor were added. The apples were filled in a 280 ml beverage can that had been pre-added with apples and then tightened. Using a retort sterilizer, the pressure inside the can was set to the same pressure and sterilization at 85 ° C for 40 minutes. As a result, a beverage containing fruit juice containing apple fruits in which carbon dioxide was infiltrated into the liquid part and the pulp of the apple fruits was obtained.

<Canned dice cut tomato with carbonate>
With the formulation shown in Table 10, canned diced tomatoes containing carbonate were prepared. After neutralizing the tomato juice by adding a pH adjuster, the powder raw material was mixed, dispersed in water, and tomato juice was added. Dice-cut tomato pulp was filled into No. 4 cans that had been added in advance and tightened. Using a retort sterilizer, the pressure inside the can was set to the same pressure and sterilization at 85 ° C for 45 minutes. As a result, canned diced tomatoes with carbon dioxide soaked in the liquid part and tomato pulp were obtained.

<Low calorie jelly with carbonate>
Carbonated low calorie jelly was prepared with the formulation shown in Table 11. After the powder raw material was mixed, it was dispersed in water, and after adding a fragrance, it was filled into a No. 5 can that had been pre-added with Nata de Coco and granulated konjac, and then tightened. Using a retort sterilizer, sterilization was performed at 85 ° C. for 40 minutes under the condition of a can internal pressure of 0.32 MPa. As a result, a low calorie jelly in which carbonic acid soaked into the jelly part, the nata de coco, and the grain konjac was obtained.

Claims (8)

0.46 to 0.92% by mass of calcium carbonate , glucono delta lactone contained at least 20/7 times the calcium carbonate , water, and carbon dioxide generated by the reaction of the calcium carbonate and glucono delta lactone A carbon dioxide-containing food characterized by that. And a solid portion and a liquid or gel portion, the solid portion and to contain the carbon dioxide in the liquid or gel portions, carbon dioxide-containing food according to claim 1, wherein. 3. The carbon dioxide-containing food according to claim 2 , wherein the solid portion is made of fruit, vegetables or eggs / meat, and the liquid or gel-like portion is made of jelly, fruit juice or water. The said liquid or gel-like part is pH 6.0 or less, The carbon dioxide containing foodstuff of Claim 3 characterized by the above-mentioned. The said calcium carbonate consists of shell calcium, The carbon dioxide containing foodstuff of any one of the Claims 1 thru | or 4 characterized by the above-mentioned. A food containing 0.46 to 0.92% by mass of calcium carbonate, glucono delta lactone containing 20/7 times or more of the calcium carbonate, and water is sealed, and the calcium carbonate and glucono delta lactone are reacted to generate carbon dioxide. A method for producing a carbon dioxide gas-containing food, characterized in that The method for producing a carbon dioxide-containing food according to claim 6, wherein the food has a solid portion and a liquid or gel-like portion, and the liquid or gel-like portion is acidic or neutral. The method for producing a carbon dioxide-containing food according to claim 6 or 7 , wherein after the sealing, the food is heated at 50 ° C or higher.

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