JPH0445589B2 - - Google Patents

Description

[Detailed description of the invention]

B. Purpose of the invention "Field of industrial application" The present invention is applicable to noodles (udon, Japanese soba, Chinese noodles, wontons, sweet noodles, etc.), cooked rice, ingredients, and seasonings (udon soup, Chinese noodle soup, soup for rice porridge, etc.) In set foods (referred to as nabeyaki udon, nabeyaki zosui, etc.) in which the seasonings are placed in an unwrapped state and the seasonings come into direct contact with the aluminum container, Concerning corrosion prevention law. Note that the liquid nature of the seasoning used in the present invention is slightly acidic. "Prior art and its problems" The set food with the above structure is prepared by adding water or oil,
Alternatively, it is a type that can be cooked simply by heating without adding anything, and can be eaten without having to be transferred to other tableware, and is highly praised as a quick and convenient food. Many of these set foods are supplied as frozen foods, but when frozen liquid seasonings are used, the drips that inevitably occur during frozen storage corrode the aluminum container, resulting in approximately 3. After several months, there is a problem that holes may form at the bottom of the container, and if powdered, granulated, or solid seasonings are used, the frozen moisture in the noodles or cooked rice will gradually melt and absorb, resulting in a thick layer. It turned out to be a seasoning liquid, and corrosion of the container could not be avoided. In the case of chilled foods, use powdered, granular, or solid seasonings, as if liquid seasonings are used, the noodles or cooked rice will absorb too much of the seasonings, significantly impairing their appearance and taste. However, liquid seasonings are sometimes used after being solidified with agar, gelatin, etc. In any case,
For the same reasons as mentioned above, corrosion of aluminum containers could not be avoided. For set foods that are cooked directly over fire and eaten as is, if the container has collapsed parts or holes, it will not only make cooking and eating impossible but also cause the fire to go out and cause gas poisoning or a gas explosion. Since this can lead to burns, etc., an immediate solution is desired. ``Problems to be Solved by the Present Invention'' Regarding the corrosion prevention of aluminum containers, an application has already been filed for a frozen food product in which the inner surface of the container is coated with edible oil or fat. Although this invention can effectively achieve the object of the present invention, it can only be applied to frozen foods, and considering the time and effort involved in coating it,
There was a problem that it was not suitable for mass production.
Also, JP 58-35266, JP 58-91174, JP JP
58-181874, a method of adding ascorbate, erythorbate, etc. as a corrosion inhibitor for metal surfaces using a solution is being considered. However, these are not used in food for direct human consumption, but in industrial water systems such as boiler water and brine water, and general circulating water systems. Unlike the use in food, these uses are generally effective with alkali.
When used in foods, sufficient consideration must be given to workability, efficiency, etc. without impairing flavor or taste. Until now, there has been no knowledge regarding the anticorrosive effects of ascorbate and erythorbate on metal surfaces and their palatability under conditions where food is the cause of corrosion and the conditions are slightly acidic. The present invention aims to solve the problem of corrosion of aluminum containers by an effective method that is easy to work with and does not impair flavor or taste. B. Structure of the Invention ``Means for Solving Problems'' In the present invention, ascorbate or erythorbate, or both substances are used, and whether used alone or in combination, the same amount has almost the same effect. However, it is most desirable to use sodium L-ascorbate, which is permitted as a food additive and has a vitamin C effect. Ascorbic acid or erythorbic acid is also naturally compatible with the purpose of the present invention if used under conditions where it is substantially neutralized. The usage method is such that ascorbate, erythorbate, or both substances (hereinafter referred to as ascorbate, etc.) coexist with the seasoning when the liquid seasoning comes into contact with the aluminum container. If so, you can use either method. Examples include a method in which powder or granules of ascorbate, etc. are placed on the bottom of an aluminum container before food is placed therein, or a method in which ascorbate, etc. is mixed or dissolved in seasonings in advance. If the product is a frozen food, the most rational method in terms of workability and stability of effects is to pre-dissolve ascorbate in a liquid seasoning. The amount of ascorbate etc. to be used is approximately as follows. When distributing ascorbate etc. by mixing or dissolving it in seasonings, approximately 4% of the amount of salt in the seasonings is used.
% or more, the object of the present invention is achieved. The amount of salt in one serving of nabeyaki udon or nabeyaki zosui is approximately 5g.
The amount of ascorbate, etc. used per serving of the set food subject to the present invention is about 0.2 g or more, but if the amount of ascorbate, etc. used exceeds about 1 g, there is a tendency for the taste to deteriorate slightly. Therefore, the amount of ascorbate etc. to be used is approximately 0.2 to 1.0 g, most preferably approximately 0.5 g, per serving of the set food subject to the present invention. The object of the present invention is frozen foods, and in the method of pre-distributing powder or granules of ascorbate, etc. on the bottom of the container, drips generated during frozen storage are a part of the whole food, so ascorbate, etc. The effect is recognized even if the amount used is less than 0.2g as mentioned above. However, the effect stability is somewhat insufficient. C. Effects of the invention The effects of the invention will be specifically explained using experimental examples and examples. Experimental example 1 Udon soup (double concentrated, salt concentration approximately 4%)
Dissolve 0 to 2 g of sodium L-ascorbate (AsANa) in 150 ml (equivalent to one serving), place this in a commercially available aluminum container (approx. 80 μ thick, for one serving), and let it cool to room temperature (20 to 25°C). The progress of corrosion was observed after being left as it was. The results are shown in the table below.

[Table] As is clear from the above, it can be seen that sodium L-ascorbate exhibits significant effects when used in amounts of 0.2 g or more per serving. Experimental Example 2 Under the conditions of Experimental Example 1, sodium L-ascorbate When an experiment was carried out under the same conditions except for replacing part or all of erythorbate with sodium erythorbate, almost the same results as in Experimental Example 1 were obtained. Experimental Example 3 Under the conditions of Experimental Example 1, 150ml of water was added to 150ml of udon soup (to make a straight soup), and an experiment was conducted under the same conditions as in Experimental Example 1. The results were obtained.
(A significant effect was observed when sodium ascorbate was used in an amount of 0.3 g or more.) Experimental Example 4 Under the conditions of Experimental Example 1, the corrosion progress was observed at a temperature of approximately -20°C after rapid freezing.
It was found that one day of leaving at room temperature in Experimental Example 1 corresponded to approximately one month at -20°C, and the effects were found to be the same as those in Experimental Example 1. Example 1 Udon soup (double concentrated, salt concentration approx. 4%)
0.5 g of sodium L-ascorbate per 150 ml was dissolved and frozen to prepare approximately 50 ml of frozen udon noodle soup cubes each. In a commercially available aluminum container (thickness: 80μ, for single-serving pot frying), 3 frozen udon soups, boiled udon (240g immediately after washing and cooling), shrimp tempura (1 large piece), and kamaboko (2 slices thinly sliced) ) and green onions (a small amount) were added in a well-formed shape, and immediately frozen quickly in a freezer (approximately -35°C, air blast type) to obtain frozen nabeyaki udon noodles. 30 frozen nabeyaki udon noodles obtained in the above example and L
- 30 control frozen pot-fried udon noodles in which sodium ascorbate was not used were stored in a freezing room at about -20°C and observed over time. As a result, corrosion progressed in the control product after about 1 to 2 months of storage, with penetration holes appearing in about 80% of the entire product after 3 months and in all products after 4 months, whereas in the product according to the present invention, corrosion progressed. Even after 4 months, all products remained normal. Also, regarding products implementing the present invention,
When I cooked and ate the food after 4 months of frozen storage, there were no problems with its cookability, taste, or flavor. Example 2 Commercially available porridge (retort food containing glutinous rice, nameko mushrooms, mulberry, ginnan, wild vegetables, konbu soup stock, and salt (4g) as main ingredients and can be eaten just by heating, with a content of 420g) was added with L-ascorbine. 0.6 g of sodium chloride was dissolved in a small amount of water, mixed well, placed in an aluminum container similar to that used in Example 1, and then rapidly frozen. Three frozen pot-grilled rice porridge obtained in the above example and L-
Three control frozen pot-fried rice porridges in which sodium ascorbate was not used were stored in a freezing room at about -20°C and observed over time. As a result, all of the control products had through-holes after 3 months of frozen storage, but all of the products of the present invention remained normal even after 4 months.

Claims (1)

[Scope of Claims] 1. Noodles, cooked rice, ingredients, and seasonings are arranged in an unwrapped state, and the PH
6.5 or less, in which the seasoning is in direct contact with an aluminum container, the container contains ascorbate or erythorbate, or both substances per 5 parts by weight of salt in the seasoning.
A method for preventing corrosion of an aluminum container in a set food packaged in an aluminum container, characterized by allowing 0.2 to 1.0 parts by weight to coexist. 2. A method for preventing corrosion of an aluminum container in a set food packaged in an aluminum container according to claim 1, wherein the set food product is a frozen food product.