JPS6041572B2 - How to preserve food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The object of the present invention is to improve the shelf life of confectionery products in which bean paste is wrapped in an outer skin, such as raw yatsuhashi with bean paste and manjiyu.

More specifically, without the filling or outer skin drying out,
Moreover, the purpose is to obtain a product that does not spoil for a long time.

Conventionally, confectionery products with bean paste wrapped in an outer skin, such as Nama Yatsuhashi and Manjiyu, are often distributed and sold in unsealed packaging, and due to microbial contamination, the shelf life is only 4 to 5 days in summer. However, there were problems such as large losses due to spoilage, etc., and limited sales areas.

In view of the above-mentioned current situation, the present invention provides a method for improving the shelf life of confectionery products in which bean paste is wrapped in an outer skin.

That is, in the present invention, in order to prevent the bean paste from drying out during storage, sugar alcohols such as maltitol and sorbitol are kneaded into the bean paste as a humectant, and after wrapping it with an outer skin, one or more pieces are overlapped with Japanese paper. Furthermore, the present invention relates to a method for preserving food, which is characterized by sealing the food with a synthetic resin packaging material having high gas barrier properties together with an oxygen scavenger.
The above invention will be explained in more detail.

First, in the present invention, as the bean paste, ordinary types such as kneaded bean paste, strained bean paste, mashed bean paste, etc., or those with a degree of processing can be used, but the addition of sugar alcohol helps the bean paste retain its moisturizing properties. This is to prevent it from drying out.
Accordingly, in the present invention, as the sugar alcohol, for example, maltitol, sorbitol, xylitol, etc. can be used alone or in a mixture of two or more.

As for the addition method, it is preferable to add it in place of the sugar added when producing the bean paste. The amount added is preferably about 5 to 3% by weight, and is 5% by weight or less,
It has no moisturizing effect, and the bean paste dries out during storage, and the water in the bean paste transfers to the outer skin. If the amount is more than 3%, the filling becomes starch syrup-like and loses the unique texture of rice.

Next, in the above-mentioned present invention, as the outer skin, it is possible to use a known material, for example, raw Yatsuhashi or dough constituting ordinary manju, etc.

Accordingly, in the present invention, by adding sucrose fatty acid ester, monoglyceride, etc. to the husk, aging and drying of starch, which is the main component of the husk, can be prevented. Furthermore, in the present invention, any conventional method may be used to produce confectionery products by separately using rice, hulls, etc. as described above.

Next, in the present invention, as the Japanese paper, for example, it is used to remove moisture generated from confectionery products etc. in a sealed bag, and ordinary paper can be used.

Next, in the present invention, a known deoxidizing material can be used as the deoxidizing material, which is used in a sealed package to remove oxygen in the package and prevent quality deterioration of confectionery products. I can do it.

Next, in the above-mentioned invention, as the synthetic resin film having high barrier properties, for example, a film having 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 polyester/aluminum foil/polyethylene laminate film, aluminum foil /Polyethylene laminated film etc. can be used.

Therefore, in the present invention, the method for sealing and packaging using the above-mentioned film is arbitrary depending on the shape of the confectionery product, etc., but for example, a bag is made from the above-mentioned film and the confectionery product is placed in the bag. This can be done by placing the package in a heat seal and sealing it, using a pristar or stretch packaging method, a shrink wrapping method, or other methods.

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

The sealing conditions are 150℃, 1 second, 30PSI (POndl
in2). According to the above invention, there are the following advantages.

In other words, in confectionery products such as Nama Yatsuhashi with bean paste and Manjiyuu, in which bean paste is wrapped in an outer skin, sugar alcohol of 5 to 3% by weight is added to the bean paste, and it is overlapped with Japanese paper to provide barrier properties together with deoxidizing material. By sealing and packaging with a rich I synthetic resin film, it is possible to prevent chemical deterioration of quality such as putrefaction, oxidation, and drying caused by microorganisms.

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 and use them for consumption can obtain safe and hygienic confectionery products. Next, the present invention will be described in more detail with reference to Examples.

Example 1 Manjiyu 1 fence in which the sugar added to the bean paste was replaced with 1% maltitol based on the bean paste was overlapped with Japanese paper,
It is filled and sealed in a pouch made of KOP (vinylidene chloride coated polypropylene) 20μ/PE (polyethylene) 40μ film together with the deoxidizing material, and then the pouched manjiyu is placed in a constant temperature room at 35° C1 and 80% relative humidity. saved.

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 water evaporation or transfer to the outer skin of the ayu, and there was almost no change in taste from when it was produced. No manjiyu was obtained.

Example 2 ELB value (
IpOphiLeBalanc on HydrOphile
e: Solubility in water) Raw Yatsuhashi 10 with sweetfish wrapped in raw Yatsuhashi to which 2% of sucrose fatty acid ester of 15 has been added
Overlap the pieces with Japanese paper and KOP them with an oxygen absorber.
It was filled and sealed in a pouch made of 2Oμ/PE4Oμ film, and then stored at 35°C and 80% relative humidity.

Claims (1)

[Claims] 1 A bean paste with moisturizing properties containing 5 to 30% by weight of sugar alcohol is mixed with 1 to 1% of aging inhibitors such as sucrose fatty acid esters and monoglycerade to prevent starch from aging or drying.
A confectionery is manufactured by wrapping the confectionery with a moisture-retaining outer skin containing 0% by weight, and then the confectionery with moisture-retention properties is overlapped with Japanese paper, and furthermore, the presence of an oxygen scavenger that absorbs oxygen present in the sealed packaging. 1. A method for preserving food, comprising: sealing the confectionery with a synthetic resin film having high barrier properties at the bottom to prevent mold from forming on the confectionery having moisture retention properties.