JPH03123451A - Production of packaged food - Google Patents

Abstract

PURPOSE:To obtain a packaged food by bringing a high-osmotic pressure substance and a food, respectively, with one side and the other side of a semipermeable membrane passable for water, but impassable for high-osmotic pressure substances such as saccharides and amino acids to effect dehydration of the food, which is then packed and sealed in a packaging container and sterilized by heating. CONSTITUTION:A high-osmotic pressure substances such as glycerin and a food such as mackerel are brought into contact, respectively, with one side and the other side of a semipermeable membrane passable for water and odor components such as ammonia, but impassable for high-osmotic pressure substances such as saccharides and amino acids, to effect dehydration of the food and removal of the odor components, and the food is then packed and sealed in a packaging container and sterilized by heating, thus obtaining the objective packaged food improved in taste and flavor.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for manufacturing packaged foods in which food is dehydrated to a desired degree and then filled and sealed in a packaging container such as a can. The present invention relates to a method for producing packaged foods, characterized in that an osmotic dehydration method is used in place of the steaming method that was previously used.

[Conventional technology]

When processing fresh foods such as seafood, meat, and vegetables into packaged foods such as canned foods and bagged foods, the fresh foods may be dehydrated. For example, the present applicant previously filed patent application No. 8 in 1985.
No. 6554 proposed a dry pack canned food in which the moisture content of the packaged food is kept at 30 to 55% based on the total amount of the food, filled into a packaging can, sealed, and then sterilized. If the range is exceeded, heat the fresh food under appropriate heating conditions (e.g. 90 to 100 for fish).
After the water content is kept within the above range by steaming and dehydration at a temperature of about 30 minutes (30 minutes at C), the water is subjected to prescribed processing and then filled into cans. As described above, conventionally, when it is necessary to dehydrate fresh foods when processing them into packaged foods, all dehydration has been carried out by steaming.

[Problem to be solved by the invention]

When fresh foods are dehydrated by the steaming method in this way, there is a drawback that the umami and flavor components in the food are eluted into the water that leaches out of the food, which impairs the umami and flavor of the food.

Therefore, the present invention provides a method for producing packaged foods that employs a new dehydration method that does not impair the taste and flavor of the food in place of the conventional steaming method when it is necessary to dehydrate the food when producing the packaged food. [Means and effects for solving the problem] The present inventors have focused on a dehydration method using a semipermeable membrane that selectively passes one component and does not allow other components to pass through, and has developed a wide variety of methods. As a result of repeated experiments and research on commercially available semipermeable membranes, we found that unpleasant fishy odor components such as ammonia and trimethylamine permeate through these semipermeable membranes along with water, but surprisingly, their molecular weights are significantly different from trimethylamine. The present invention was achieved by discovering that there is a semipermeable membrane that does not allow all amino acids to pass through, including amino acids such as glycine and alanine.

That is, the method for producing a packaged food of the present invention that achieves the above object allows water to pass through, but Il! The food is dehydrated by contacting the highly permeable substance with one side of a semipermeable membrane that does not permeate amino acids and the food on the other side, and then placing the dehydrated food in a packaging container. It is characterized by being filled, sealed, and heat sterilized.

The surface moisture of the food that comes into contact with the semi-permeable membrane is transferred to Ii
The water on the surface of the food is concentrated and the osmotic pressure increases, so the water inside the food is sucked out and transferred to the high osmolarity substances through a semi-permeable membrane, promoting dehydration. .

On the other hand, high osmolarity substances do not transfer to food through the semipermeable membrane, and amino acids contained in foods are also blocked by the semipermeable membrane and do not transfer to high osmolarity substances and remain within the food.

The semipermeable membrane used in the present invention is required to be permeable to water, but not to highly permeable substances such as sugars and salt, and to amino acids. A plastic film such as vinylon film used in the One Way Pichit (trademark) water absorbing sheet manufactured by Showa Denko ■ is suitable.

The high osmotic pressure substance is preferably one that does not pass through the semipermeable membrane and has as high an osmotic pressure as possible.In particular, in the case of the present invention, since the semipermeable membrane is used in direct contact with food, sugars and food additives are preferred. It is desirable to have a high osmotic pressure in the form of a neutral aqueous solution, such as glycerin, sucrose, high fructose sugar, and maltose. The high osmolarity substance is applied to one side of the semipermeable membrane by, for example, applying it in a film form to the surface of the semipermeable membrane, or forming the semipermeable membrane into a flat bag and filling it with the high osmotic substance. bring into contact.

The temperature at which the semipermeable membrane is used must be such that the food does not freeze, and the osmotic pressure must be proportional to the absolute temperature, and
Since the resistance of the membrane decreases as the temperature increases, it is more efficient to use a higher temperature to some extent, but from the viewpoint of maintaining the quality of the food, a temperature of 0 to 10°C is usually desirable.

Osmotic dehydration uses the difference in concentration of the liquid as the driving force for water movement, so it is necessary that the inside of the food is connected in a liquid state. Furthermore, since osmotic pressure is transmitted through contact, it is necessary to bring the food and the semipermeable membrane and the semipermeable membrane and the high osmotic pressure substance into close contact.

In order to compare the dehydration effect of the steaming method and the dehydration effect of the osmotic pressure method used in the present invention, Table 1 shows the results of measuring changes in the amount of general components of mackerel by the steaming method and the osmotic pressure method. Measurements using the osmotic pressure method were performed using the Showa Denko One-Way Pichit (a liquid high osmotic substance made of edible sugars, glue, and alcohol sealed in a flat bag-like sheet made of vinylon film). Ta.

Table 1 Changes in the amount of general components due to mackerel steaming and osmotic pressure treatment (%) Table 2 Changes in free amino acid content and NH content due to mackerel steaming and osmotic pressure treatment (■/100g) From Table 1, osmotic dehydration is dehydration It can be seen that the effect is not inferior to the steaming method, and the effects on proteins and other components are almost the same as the steaming method.

In addition, Table 2 shows the results of measuring changes in free amino acid content and NH content in the above experiment using mackerel.

As is clear from Table 3, according to the steaming method, some of the amino acids flow out together with the water leaching out of the fish meat, so the amino acid content decreases significantly, but according to the osmotic pressure method of the present invention, the amino acid content does not flow out at all and remains in the fish meat.

Furthermore, the fact that the NH3 component did not increase even after 72 hours had passed, but rather decreased slightly, indicates that the NH3 component is absorbed by the high osmotic substance together with water through the semipermeable membrane. This shows that the freshness of the fish meat has not deteriorated even after the passage of time.

The present invention is effective when applied to the dry pack canning of fresh foods such as seafood, meat, vegetables, etc., but is not limited to this, and can be widely applied to the production of ordinary canned foods. . The present invention can also be applied to the production of retort food. For example, when making vegetables such as pumpkin into retort food, the present invention can be applied in advance to dehydrate them, then fill and seal them in a retort pouch, and sterilize them by retort. Not only does it prevent the product from becoming watery, it also prevents water from accumulating inside the pouch, making it look nice.

〔Example〕

Examples of the present invention will be described below.

Example 1 Production and quality evaluation of canned mackerel and sardines with mirin-dried flavor The heads, tails, internal organs, and backbones of 4 kg each of mackerel and sardines were removed, wrapped in one-way pichit 21 type water-absorbing sheet, and wrapped at 5°C.
After being stored at C for 24 hours to reach a moisture content of 63%,
d Cut into cra-sized pieces, 450g mirin, 700g soy sauce, 1kg sugar, 1g monosodium glutamate.
3 to the seasoning liquid mixed with 5g of sodium inosinate and 5g of sodium inosinate.
It was immersed for 0 minutes. The seasoning liquid was thoroughly drained, white sesame seeds were sprinkled, and the mixture was dried at 100°C for 12 hours. 70g was packed in a No. 3 can, sealed, and heat sterilized at 121°C for 135 minutes.

For comparison, the above raw materials were heated at 95°C for 10
Canned food was produced in the same manner as above except for steaming and dehydration for a minute.

A product according to the present invention and a product according to the conventional method.

The table shows the results of the evaluation by a panel of top 50 people on a 5-point scale.

Conventional method for quality evaluation Mackerel 3 Sardines 3 Invention Mackerel 4 Sardines 5 Example 2 Production of canned chicken thighs and liver and quality evaluation Chicken thighs and liver 1101C each in 101 parts water and 300 parts salt
g, sugar 200g, saltpeter 10g, sodium nitrite 5
g1 Soaked in a seasoning solution containing 20 g of sodium inosinate and 40 g of sodium glutamate for 24 hours, then wrapped in one-way Pichit 21 type water-absorbing sheet and stored at 5°C overnight (moisture content 63%, dehydration rate: thigh 10%, liver 12 %)
After that, it was dried at 80℃ for 1 hour, smoked for 2 hours, cut into 10 pieces, packed into 70g No. 3 cans, added with 3g of salad oil containing 5% starch oil, sealed, and heat sterilized at 120℃ for 35 minutes. did.

For comparison, the above raw materials were dehydrated by steaming at 95°C for 10 minutes using the conventional method, and canned goods were produced using the same method as above except for the dehydration.

The quality evaluation results of the product according to the present invention and the product according to the conventional method are shown in the following table.

Quality evaluation dehydration treatment method Canned taste evaluation conventional method
Thigh 3 Liver 3 Present invention Thigh 5 Liver 5 Example 3 Production and quality evaluation of canned spread (1)
Dehydrated vegetables such as celery, pickles, and onions were sliced, wrapped in 21 g of one-way pichit, and stored at 5°C for 24 hours.

(2) Production of canned tuna spread 900 g of canned tuna meat (roughly cut), 45 g of each of the above dehydrated vegetables, 1 360 g of heat-resistant mayonnaise.

Salt 5g, Inoichiban (trademark) 1.8g, Koshiyo 2.7g
g and 27 g of gelatin were mixed, 100 g of the mixture was packed in a No. 3 can, and the mixture was sealed and sterilized by heating at 114° C. for 50 minutes.

(3) Production of canned salmon spread 900g of canned salmon (roughly cut), 45g of each of the above dehydrated vegetables, 360g of heat-resistant mayonnaise, 5g of salt, Inoichi Ichiban I, Sg, 3.6g of Koshiyo, 1.8g of ginger.
, mix 18g of gelatin, pack 100g in a No. 3 can,
After sealing, it was heat sterilized at 114°C for 50 minutes.

(4) Production of canned egg spread Boiled eggs (roughly cut) and 40g each of the above dehydrated vegetables,
300g of mayonnaise, 9g of common salt, 1.2g of Inoichiban, 1.8g of Koshiyo, and 36g of gelatin were mixed, 100g of the mixture was packed in a No. 3 can, sealed, and sterilized by heating at 114°C for 50 minutes.

The following table shows the quality evaluation results of the above-mentioned products according to the present invention and products manufactured by the same method as the present invention except that the vegetables were not dehydrated.

No quality evaluation Tuna 3 Slightly watery salmon 3 Egg 2
〃 The present invention Tuna 5 Salmon 4 Egg 5 Panelists: 10 people Evaluated using a 5-point method [Effects of the invention] According to the present invention, water in food that comes into contact with a semipermeable membrane passes through the semipermeable membrane to high osmotic substances. Dehydration occurs in the conventional steaming method, but the free amino acids that form the umami and flavor components of food are blocked by a semipermeable membrane and remain within the food without being transferred to high osmotic substances. The taste and flavor of foods are not impaired as in the case of dry pack canning, and the taste of packaged foods such as dry-packed canned foods is significantly improved. Furthermore, when the food is seafood or meat, the odor components such as ammonia and trimethylamine pass through the semipermeable membrane along with water and are absorbed by the high osmotic pressure substance, further improving the taste and flavor of the packaged food.

Display of incidents Heisei Patent application 2. Name of the invention Method of manufacturing packaged food 61815

Claims (1)

[Claims] The food is dehydrated by contacting the highly permeable substance with one side of a semipermeable membrane that permeates water but does not permeate highly permeable substances such as sugars and amino acids, and the food on the other side, and then dehydrates the food. A method for producing a packaged food, which comprises filling a packaging container with the food, sealing the container, and sterilizing the food by heating.