JPH0454750B2 - - Google Patents

Description

[Detailed description of the invention]

B. Purpose of the invention "Field of industrial application" The present invention is directed 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.) Corrosion of the aluminum container caused by the seasoning occurs 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 containers. Regarding prevention methods. ``Prior art and its problems'' The set food with the above structure can be prepared by adding water or hot water.
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.
The present invention aims to solve the problem of corrosion of aluminum containers by a method that is easy to work with, is efficient, and is relatively inexpensive. B. Structure of the Invention "Means for Solving Problems" In the present invention, one or more substances selected from ascorbate or erythorbate and one or more substances selected from organic acid salts or phosphates are used. is used. Alkali metal salts of ascorbate and erythorbate are used, and both have similar effects, but it is most desirable to use sodium L-ascorbate, which is acceptable as a food additive and has a vitamin C effect. As the organic acid salt, alkali metal salts of organic acids such as citric acid, malic acid, tartaric acid, lactic acid, acetic acid, fumaric acid, and gluconic acid are used. As the phosphate, alkali metal salts such as polyphosphoric acid, metaphosphoric acid, pyrophosphoric acid, phosphoric acid, etc. are used. None of the above organic acid salts and phosphate salts exhibits great effects when used alone, but when used in combination with ascorbate or erythorbate, they all exhibit remarkable synergistic effects. All of the substances used in the present invention are salts, but even acids are naturally compatible with the purpose of the present invention if they are used under conditions that substantially neutralize them. The method of use is that when a liquid seasoning comes into contact with an aluminum container, one or more substances selected from ascorbate or erythorbate (hereinafter referred to as ascorbate, etc.) and an organic acid salt or phosphoric acid are mixed together. Any method may be used as long as one or more substances selected from salts (hereinafter referred to as organic acid salts, etc.) are present so as to coexist with the seasoning. For example, a method of distributing mixed powder or mixed granules of ascorbate etc. and organic acid salts etc. on the bottom of an aluminum container before setting the food;
Alternatively, there may be a method in which an ascorbate or the like and an organic acid salt or the like are mixed or dissolved in a seasoning in advance. When the product is a frozen food, the most rational method in terms of workability and stability of effects is to pre-dissolve ascorbate, etc., and organic acid salts, etc. in a liquid seasoning. The amounts of ascorbate, etc. and organic acid salts, etc. used are approximately as follows. A synergistic effect is exhibited when the ratio of the amounts used of ascorbate etc. and organic acid salts etc. is in the range of approximately 1:10 to 10:1,
The object of the present invention can be achieved when the total amount of ascorbate, etc. and organic acid salt, etc. is approximately 4% or more of the amount of salt in the seasoning. Since the amount of salt for one serving of nabeyaki udon or nabeyaki porridge is approximately 5 g, the total amount of ascorbate, etc. and organic acid salt, etc. used for one serving of the set food subject to the present invention is approximately 0.2 g or more. If the amount of ascorbate or organic acid salt used exceeds approximately 1 g, there is a tendency for the taste to deteriorate somewhat. Therefore, the amount of ascorbate, organic acid salt, etc. to be used is approximately 0.1 to 1 g, most preferably approximately 0.2 to 1 g, per serving of the set food subject to the present invention.
It is 0.7g. The object of the present invention is frozen food, and in the method in which powders or granules of ascorbate, etc. and organic acid salts, etc. are arranged in advance on the bottom of the container, drips generated during frozen storage are a part of the whole food. The effect is recognized even if the total amount of ascorbate, etc. and organic acid salt, etc. used is less than the aforementioned 0.2 g. 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 1 g of sodium L-ascorbate (AsANa) and 0 to 1 g of organic acid salts in 150 ml (equivalent to 1 serving), and place this in a commercially available aluminum container (approx. 80 μ thick for 1 serving). , leave it at room temperature (20-25℃) to allow corrosion to progress for up to 7 days.
Observations were made approximately every 0 to 5 days. The number of days for corrosion inhibition was determined by subtracting 0.5 from the number of days of storage in which through holes or black spots due to corrosion were clearly observed in any one of the two points in one experimental area. The results are shown in Tables 1-3. From Tables 1 to 3, it is clear that the combined use of sodium L-ascorbate and organic acid salts has a significant synergistic effect on corrosion inhibition of aluminum containers. For example, sodium L-ascorbate 0,2
When only g is used, or when only 0 or 5 g of sodium citrate is used, the corrosion inhibition days are respectively 1 and 0 or 0 and 5, but when both are used together, it is significantly extended to 5.0 days.

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[Table] Experimental Example 2 Under the conditions of Experimental Example 1, part or all of sodium L-ascorbate was replaced with sodium erythorbate, and the amount of organic acid salt etc. used was changed to 0 or 5.
When the experiment was carried out under the same conditions except that g was fixed, 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 the other conditions were the same (however, the amounts of sodium L-ascorbate used were 0.2g and 0.5g, organic acid The amount of salt used was 0.5 g), and the results showed that the effects tended to be slightly lower than in Experimental Example 1. Experimental Example 4 Regarding the test plots under the conditions shown in Table 1 of Experimental Example 1, the corrosion progress was observed after rapid freezing at a temperature of about -20°C. At 20°C, this corresponds to about one month, and it was found that the effect was the same as in Experimental Example 1. Example 1 Udon soup (double concentrated, salt concentration approx. 4%)
Sodium L-ascorbate 0.3 per 150ml
g and 0.4 g of sodium citrate were dissolved and frozen to prepare approximately cubic frozen udon soup of approximately 50 ml each. In a commercially available aluminum container (approximately 80μ thick, 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 thinly sliced pieces) After adding green onions (one piece) and green onions (a small amount) in a well-shaped manner, they were immediately quickly frozen 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 without using sodium ascorbate or sodium citrate 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, and after 3 months, about 80% of the products had through-holes, and after 4 months, all the products had through holes. Even after 5 months, all products remained normal. Furthermore, when the products of the present invention were cooked and eaten after 5 months of frozen storage, there were no problems in cookability, taste, or flavor. Example 2 Sodium L-ascorbate was added to commercially available rice porridge (420 g of retort food containing glutinous rice, nameko mushrooms, mulberry, ginnan, wild vegetables, kelp soup stock, and salt as the main ingredients and can be eaten as is by heating) with 0 sodium L-ascorbate. , 3 g and 0.4 g of sodium pyrophosphate dissolved in a small amount of water were added, mixed well, placed in the same aluminum container 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 that did not use sodium ascorbate and sodium pyrophosphate were
It was stored in a freezer 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 the products according to the present invention had 5 holes.
Even after several months, all products were still in good condition.

Claims (1)

[Scope of Claims] 1. A set food in which noodles, cooked rice, ingredients, and seasonings are arranged in an unwrapped state, and the seasonings are in direct contact with an aluminum container. A set food packaged in an aluminum container, characterized in that one or more substances selected from ascorbate or erythorbate and one or more substances selected from organic acid salts or phosphates coexist within the set food. How to prevent corrosion of aluminum containers. 2. The 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.