JP324I

JP324I - Packaging for starchy, moist foods

Info

Publication number: JP324I
Authority: JP
Publication date: 1994-12-14

Description

【考案の詳細な説明】「産業上の利用分野」本考案は、合成保存料、合成殺菌料等の添加物を特に使
用せずに、最も腐敗しやすい食品であるでんぷん性含水
食品をその品質をほとんど損なうことなく効率的に保存
できるでんぷん性含水食品の包装体に関する。「従来の技術」でんぷん性含水食品に保存性を付与する目的で、従来よ
り過酸化水素、グリシン、プロピレングリコール、エチ
ルアルコール、脂肪酸モノグリセライド、有機酸類等を
共存せしめ、充分な加熱殺菌を施すなどの方法が行われ
てきたが、これらの方法では食品の風味及び物性の劣化
がまぬがれず、又添加物の過多使用による人体に及ぼす
安全性等の問題があった。又、食品を汚染する好気性微生物の増殖阻止の目的で、
脱気包装又はガス置換包装が行われる場合もあるが、酸
素ガスの完全に近い除去が困難であり、大気中の酸素ガ
スの袋若しくは容器内への浸透を完全に阻止することも
難しいため、前記増殖阻止の目的が充分には達成されて
いない。そこで、酸素ガス透過性の小さいフィルムを使用して食
品を密封する際、脱酸素剤の包装体を共存せしめ包装内
の酸素ガスと大気中より浸透してくる酸素ガスをほぼ完
全に除去する方法が開発され、かなりの効果をおさめて
いる。しかしこの方法の難点として、前記脱酸素剤がその包装
内から漏出して食品を汚染する危険性が大きいこと、及
び脱酸素剤を添付した食品の加熱殺菌が脱酸素剤の機能
を低下せしめ、又前記漏出を促進するおそれがあるため
加熱殺菌処理が不適切であり、従って酸素ガスが存在し
なくても増殖できる易熱性菌の殺菌が困難であること等
が掲げられる。又特開昭53−15268号公報や、特開昭52−110841号公報
に、脱酸素剤成分の漏出汚染を防ぐ方法が開示されてい
る。しかし、いずれも脱酸素剤自体に工夫をこらしたも
のであって、脱酸素剤の包装体を、食品とともに酸素ガ
ス透過性の小さい袋に封入しているので、次のような問
題があった。すなわち、包装後加熱殺菌する場合、脱酸
素剤の機能を低下させるおそれがあること、ゆでうどん
等の表面粘着力が強く、かつ軟弱な食品の場合、脱酸素
剤の包装体を直接添付すると、食品表面を傷つけて外観
を劣化させたり、脱落あるいは剥離して食品片が脱酸素
剤包装体の通気部分を遮断して脱酸素剤の機能を阻害す
るおそれがあること、及び食品に脱酸素剤の包装体を直
接添付すると、脱酸素剤の包装体が食品の内部に侵入し
て外部から見つけにくくなって、消費者が脱酸素剤を誤
って「調理」してしまうおそれがあった。「考案が解決しようとする問題点」本考案者は、以上の問題を全て解決して、脱酸素剤の機
能を阻害せず、又脱酸素剤を誤認調理することのない包
装食品について究明した。「問題点を解決するための手段」従来、脱酸素剤の包装体を、包装していない状態の食品
とともに袋若しくは容器に封入していたのは、この構成
でないと脱酸素剤の機能が発揮されないと考えられてい
たことによると推察される。従って、慣用手段と考えら
れる二重包装の採用が、脱酸素剤を使用する食品につい
ては積極的に排除されていたものと考えられる。しかる
に、本考案者が、酸素ガス透過性の大きい袋を選び、こ
れに高水分活性を示す食品を封入した食品包装体と、脱
酸素剤の包装体とを、酸素透過性の小さい袋に完全密封
することに着目して実験したところ、この構成によって
も、保存目的を充分に達成できることを発見して、本考
案を完成した。すなわち、本考案は、「酸素ガス透過度
が1000cc／m²／24hr／atm以上である酸素ガス透過性の
大きいプラスチック製フィルム製の袋に、水分活性0.90
（測定温度25℃）以上を示すでんぷん性含水食品を封入
した包装体１と、脱酸素剤の包装体２とを、酸素ガス透
過度が100cc／m²／24hr／atm以下である酸素ガス透過性
の小さいプラスチックフィルム若しくはプラスチックと
アルミニウムの積層フィルムより製造された袋３に入
れ、完全密封してなることを特徴とするでんぷん性含水
食品の包装体」に関する。本考案で、でんぷん性含水食品とはめん類、米飯類の
他、でんぷん若しくはでんぷん質類を主原料として製造
される全ての食品の内、その水分活性（グラフ挿入法に
よる25℃での測定値）が0.90以上のものをさし、例えば
ゆでうどん、生うどん、ゆで日本そば、生日本そば、蒸
し中華めん、生中華めん、白飯、赤飯、五目飯及び米を
主原料として製造されるめん様食品等が掲げられる。前記水分活性が0.90未満の食品はいわゆる中間水分食品
又は乾燥食品の範ちゅうに入り、相応した保存性を示す
ものであるので、本考案の対象食品から除外する。本考案で酸素ガス透過性の大きいプラスチックフィルム
製の袋とは、前記フィルムの酸素ガス透過度が約1000cc
／m²／24時間／atm（20℃・80%RH）以上のものをさし、
ポリエチレン、ポリプロピレンが最適である。又酸素ガ
ス透過性の小さいプラスチックフィルム若しくはプラス
チックとアルミニウムの積層フィルムより製造された袋
とは、そのフィルムの酸素ガス透過性が約100cc／m²／2
4時間／atm(20℃・80%RH）以下のものをさし、例えばポ
リエチレン、ポリプロピレン、ポリエステル又はセロフ
ァン等と塩化ビニリデンとの積層フィルム、ビニロン及
び前記プラスチックフィルムとアルミニウムとの積層フ
ィルムが最適である。本考案で使用できる脱酸素剤としてアスコルビン酸並び
にエリソルビン酸及びこれらの塩類、亜二チオン酸塩、
酸化第一鉄、硫酸第一鉄、タンニン、リグニン、ブチル
ヒドロキシトルエン、ブチルヒドロキシアニソール等の
還元性物質の１種若しくは２種以上と必要に応じて、こ
れらとアルカリ金属若しくはアルカリ土類金属の水酸化
物、活性炭、水、その他の粉状若しくは粒状物質又は多
孔状物質との配合物を掲げることができる。以上の脱酸素剤は酸素ガス透過が容易な紙製等の袋若し
くは容器に密封することが適当である。本考案において、酸素ガス透過性の大きいプラスチック
フィルム製の袋にでんぷん性含水食品を封入する際、完
全密封を施しても本考案目的が充分達成できるが、封入
食品が外部に漏出しない程度のガス流通孔を設けること
により、より一層の効果が期待できる。前記ガス流通孔は、前記封入の際、間欠シールすること
により設けても良いし、あるいは前記食品を封入する
前、封入時又は封入後にピンホール程度以上の孔を１ケ
所若しくは２ケ所以上設けることによっても良い。なお、前記食品に、酸素ガスが存在しなしても増殖でき
る微生物が汚染している場合は、前記食品を酸素ガス透
過性の大きいプラスチックフィルム製の袋に封入後、極
力加熱殺菌することが望ましい。以下、実施例を示す。実施例１常法により製造されたゆでうどん200gをポリエチレン製
（0.04mm厚）に、含気率が約30％になるように封入し
て、でんぷん性含水食品の包装体１を得た。前記包装体１と、脱酸素剤（亜二チオン酸ナトリウム0.
5g、水酸化カルシウム２ｇ、活性炭0.2g及び水0.1gの混
合物）を紙製袋に封入して得た包装体２とを、ポリエチ
レン（0.4mm厚）と塩化ビニリデン（0.022mm厚）の積層
フィルムで作られた酸素ガス透過性の小さい袋３（以
下、ガスバリヤー袋という）にいれ、完全密封して本考
案に係るゆでうどんの包装体（Ａ）を得た。別に、実施例１で得た未包装のゆでうどん200gと脱酸素
剤の包装体２とを、含気率が約30%になるようにガスバ
リヤー袋３に完全密封して対照のゆでうどんの包装体
（Ｂ）を得た。前記（Ａ）と（Ｂ）のゆでうどんの包装体を25℃のフラ
ン器で１週間保存したところ、いずれもカビ発生及び腐
敗等は認められず正常な外観を示したが、（Ｂ）のゆで
うどんにおいては脱酸素剤の成分が一部漏出し汚染を生
じていた。実施例２常法通り製造した赤飯200gをポリプロピレン袋に入れ密
封してでんぷん性含水食品の包装体１を得た。これを10
0℃で20分間蒸気加熱殺菌した。冷後、実施例１と同一組成の脱酸素剤の包装体２ととも
にガスバリヤー袋３に脱気密封して本考案に係るでんぷ
ん性含水食品の包装体を得た。前記包装体を25℃をフラン器に保存したところ、60日後
も正常な外観を示した。なお、前記実施例で脱酸素剤を使用せず他は同一条件と
した赤飯の包装体は、保存７日目に腐敗（溶け）した。実施例３市販切りもちをポリエチレン袋（0.03mm厚）に入れ、脱
気密封したもの（Ａ）、間欠シールしたもの（Ｂ）、及
び密封後数ケ所にピンホールを設けたもの（Ｃ）それぞ
れ２個づつ計６個を、実施例１と同一組成の脱酸素剤の
包装体２とともに、ガスバリヤー袋３に含気密封し、25
℃のフラン器で保存したところ、（Ｂ）と（Ｃ）は30日
後も正常な外観を示したが、（Ａ）は保存３日後に極微
小なカビが発生し、以後の増殖は認めなかった。前記脱気密封区（Ａ）について100℃で５分間加熱し冷
後前記実施例と同様に行ったものは30日後も正常な外観
を示した。「効果」本考案は、以上の如く構成したので次のような格別な効
果を奏する。脱酸素剤がその包装内から漏出して食品を汚染する危
険性がない。食品の包装体のみを加熱することができるので、脱酸
素剤の機能を低下させることなく、酸素ガスが存在しな
くても増殖できる易熱性菌の殺菌が可能である。ゆでうどん等の表面粘着力が強く、かつ軟弱な食品の
場合、脱酸素剤の包装体を直接添付すると、食品表面を
傷つけて外観を劣化させたり、脱落あるいは剥離した食
品片が脱酸素剤包装体の通気部分を遮断して脱酸素剤の
機能を阻害するおそれがある。本考案ではこのようなお
それは全くない。食品に脱酸素剤の包装体を直接添付すると、脱酸素剤
包装体が食品の内部に侵入して外部から見つけにくくな
ることがあり、消費者が脱酸素剤を誤って「調理」し、
「喫食」してしまうことが散見される。本考案ではこの
ようなおそれもない。[Detailed description of the invention] "Field of industrial application" This invention relates to a package for starch-based hydrated foods that can efficiently preserve starch-based hydrated foods, which are the most easily spoiled foods, with almost no loss in quality, without the use of any additives such as synthetic preservatives or synthetic bactericides. "Prior art" In order to impart shelf life to starch-based hydrated foods, methods have traditionally been used that involve the coexistence of hydrogen peroxide, glycine, propylene glycol, ethyl alcohol, fatty acid monoglycerides, organic acids, etc., followed by sufficient heat sterilization, but these methods inevitably result in deterioration of the food's flavor and physical properties, and there are also safety issues with the excessive use of additives, such as their hazards to the human body. Also, in order to prevent the growth of aerobic microorganisms that contaminate food,
Although deaeration packaging or gas replacement packaging is sometimes used, it is difficult to almost completely remove oxygen gas, and it is also difficult to completely prevent oxygen gas from the atmosphere from penetrating into the bag or container, so the purpose of preventing the proliferation of the bacteria is not fully achieved. Therefore, a method has been developed in which a package of an oxygen scavenger is made to coexist with the food when sealing the food using a film with low oxygen gas permeability, and this method has been quite effective in removing almost completely the oxygen gas in the package and the oxygen gas penetrating from the atmosphere. However, the difficulties of this method include the high risk of the oxygen scavenger leaking from the package and contaminating the food, and the fact that heat sterilization of foods containing oxygen scavenger reduces the function of the oxygen scavenger and may promote the leakage of the oxygen scavenger, making heat sterilization inappropriate, and therefore making it difficult to sterilize heat-labile bacteria that can grow even in the absence of oxygen gas. In addition, Japanese Patent Publication No. 15268/1978 and Japanese Patent Publication No. 110841/1977 disclose methods for preventing the leakage and contamination of oxygen scavenger components. However, all of these oxygen absorbers are designed with special care, and the oxygen absorber package is enclosed in a small oxygen gas permeable bag together with the food, which causes the following problems: the function of the oxygen absorber may be reduced if the package is sterilized by heating after packaging; in the case of foods with strong surface adhesion and softness, such as boiled udon noodles, attaching the oxygen absorber package directly to the food may damage the food surface and deteriorate the appearance, or the food may fall off or peel off, blocking the ventilation part of the oxygen absorber package and inhibiting the function of the oxygen absorber; and if the oxygen absorber package is attached directly to the food, the oxygen absorber package may get inside the food and be difficult to find from the outside, which may cause consumers to mistakenly "cook" the oxygen absorber. "Problems to be solved by the invention" The inventor has solved all of the above problems and has investigated a packaged food that does not inhibit the function of the oxygen absorber or cause people to mistakenly cook the oxygen absorber. "Means for solving the problem" Conventionally, oxygen absorber packages have been enclosed in bags or containers together with unpackaged food, presumably because it was believed that the oxygen absorber would not function properly without this configuration. It is therefore believed that the use of double packaging, which is considered to be the conventional method, was actively avoided for foods that use oxygen absorbers. However, the inventor of the present invention conducted experiments focusing on selecting a bag with high oxygen gas permeability, completely sealing a food package in which food with high water activity is enclosed in the bag, and the oxygen absorber package, in a bag with low oxygen permeability, and discovered that the preservation purpose can be fully achieved with this configuration, leading to the completion of the present invention. In other words, the present invention is a method of "sealing a food package made of a plastic film with high oxygen gas permeability, with an oxygen gas permeability of 1000cc/ ^m2 /24hr/atm or more, with a water activity of 0.90
The present invention relates to a package for starchy water-containing food, which is characterized by being formed by placing a package 1 enclosing a starchy water-containing food having an oxygen gas permeability of 100cc/ ^m2 /24hr/atm or less and a package 2 for an oxygen absorber in a bag 3 made of a plastic film or a laminated film of plastic and aluminum with low oxygen gas permeability, and completely sealing the bag. In this invention, starchy water-containing food refers to all foods made mainly from starch or starchy substances, including noodles, cooked rice, and other foods with a water activity (measured at 25°C by the graph insertion method) of 0.90 or more, such as boiled udon noodles, raw udon noodles, boiled Japanese soba noodles, raw Japanese soba noodles, steamed Chinese noodles, raw Chinese noodles, white rice, red rice, mixed rice, and noodle-like foods made mainly from rice. The food with a water activity of less than 0.90 falls into the category of so-called intermediate moisture foods or dry foods, and shows a corresponding preservation property, so it is excluded from the target food of this invention. In this invention, the plastic film bag with high oxygen gas permeability is the film with an oxygen gas permeability of about 1000cc.
/m ² /24 hours/atm (20℃・80%RH) or more.
Polyethylene and polypropylene are the best. Bags made from plastic film with low oxygen gas permeability or plastic and aluminum laminated film have an oxygen gas permeability of about 100cc/ ^m2 /2.
The most suitable examples of such deoxidizers are laminated films of polyethylene, polypropylene, polyester, cellophane, etc. with vinylidene chloride, vinylon, and laminated films of the above plastic films with aluminum. The deoxidizers that can be used in this invention are ascorbic acid, erythorbic acid, and their salts, dithionites,
Examples of the oxygen absorber include one or more reducing substances such as ferrous oxide, ferrous sulfate, tannin, lignin, butylhydroxytoluene, and butylhydroxyanisole, and, if necessary, a mixture of these with hydroxides of alkali metals or alkaline earth metals, activated carbon, water, other powdery or granular substances, or porous substances. The oxygen absorber is suitable for sealing in a bag or container made of paper or the like that is easily permeable to oxygen gas. In the present invention, when a starchy water-containing food is enclosed in a bag made of a plastic film with high oxygen gas permeability, the object of the present invention can be fully achieved even if the bag is completely sealed, but more effective effects can be expected by providing a gas circulation hole that does not allow the enclosed food to leak to the outside. The gas circulation hole may be provided by intermittent sealing during the above-mentioned sealing, or may be provided by providing one or more holes of the pinhole size or larger before, during, or after the above-mentioned food is enclosed. If the food is contaminated with microorganisms that can grow even in the absence of oxygen gas, it is desirable to seal the food in a plastic film bag with high oxygen gas permeability and then heat sterilize it as much as possible. Examples are shown below. Example 1 200 g of boiled udon noodles produced by a conventional method were sealed in a polyethylene bag (0.04 mm thick) so that the air content was about 30%, to obtain a package 1 of starchy water-containing food. The package 1 and an oxygen scavenger (sodium dithionite 0.
The package 2 obtained by sealing 200 g of unpackaged boiled udon obtained in Example 1 and the oxygen absorber package 2 in a paper bag was placed in a low oxygen gas permeable bag 3 (hereinafter referred to as a gas barrier bag) made of a laminated film of polyethylene (0.4 mm thick) and vinylidene chloride (0.022 mm thick) and completely sealed to obtain a boiled udon package (A) according to the present invention. Separately, 200 g of unpackaged boiled udon obtained in Example 1 and the oxygen absorber package 2 were completely sealed in a gas barrier bag 3 so that the air content was about 30%, to obtain a control boiled udon package (B). When the boiled udon packages (A) and (B) were stored in a fryer at 25°C for one week, neither mold nor decay was observed and both had normal appearances, but the boiled udon in (B) had some of the oxygen absorber components leaking out and causing contamination. Example 2 200 g of red rice produced in a conventional manner was placed in a polypropylene bag and sealed to obtain a package 1 of starch-based water-containing food.
The product was sterilized by steam heating at 0°C for 20 minutes. After cooling, it was vacuum-sealed in a gas barrier bag 3 together with a package 2 of an oxygen absorber with the same composition as in Example 1 to obtain a package of starchy water-containing food according to the present invention. When the package was stored in a fryer at 25°C, it still showed a normal appearance after 60 days. The package of red rice in the above example, which was stored under the same conditions except for not using an oxygen absorber, spoiled (melted) on the 7th day of storage. Example 3 Commercially available kirimochi (rice cakes) were placed in polyethylene bags (0.03 mm thick) and vacuum-sealed (A), intermittently sealed (B), and sealed with pinholes in several places (C), for a total of six bags, were vacuum-sealed in a gas barrier bag 3 together with a package 2 of an oxygen absorber with the same composition as in Example 1, and then vacuum-sealed in a gas barrier bag 3 for 25
When stored in a fryer at 100°C, (B) and (C) showed normal appearances even after 30 days, but (A) showed very small mold growth after 3 days of storage, and no further growth was observed. The deaerated sealed section (A) was heated at 100°C for 5 minutes, cooled, and then treated in the same manner as in the above example, and showed normal appearance even after 30 days. "Effects" The present invention, which is configured as described above, has the following special effects. There is no risk of the oxygen absorber leaking from the package and contaminating the food. Since only the food package can be heated, it is possible to sterilize heat-labile bacteria that can grow even in the absence of oxygen gas without reducing the function of the oxygen absorber. In the case of foods with strong surface adhesion and softness, such as boiled udon, if the oxygen absorber package is directly attached, the food surface may be damaged, deteriorating the appearance, or the food pieces that fall off or peel off may block the ventilation part of the oxygen absorber package and inhibit the function of the oxygen absorber. There is no such risk with the present invention. If oxygen absorber packaging is directly attached to food, the packaging may get inside the food and become difficult to find from the outside, and consumers may mistakenly "cook" the oxygen absorber.
There are occasional cases where people end up "eating" the food. This device eliminates this risk.

【図面の簡単な説明】図面は、本考案の一実施例を示す一部切欠斜視図であ
る。１……でんぷん性含水食品を封入した包装体２……脱酸素剤の包装体３……酸素ガス透過性の小さい袋BRIEF DESCRIPTION OF THE DRAWINGS The drawing is a partially cutaway perspective view showing one embodiment of the present invention. 1 ... package containing starchy water-containing food 2 ... package containing oxygen absorber 3 ... small bag with oxygen gas permeability

Claims

[Corrected specification] [Utility model registration claim] [Claim 1] Oxygen gas permeability is 1000cc/ ^m2 /24hr/atm
The package 1, which contains starchy water-containing food with a water activity of 0.90 or more (measured at 25°C) sealed in a plastic film bag with high oxygen gas permeability of 100cc/m2/24hr/atm or more, and the package 2 containing oxygen absorbers, are placed in a plastic film bag with high oxygen gas permeability of 100cc/ ^m2 /24hr/atm or more.
A package for starch-based water-containing food, characterized in that the starch-based water-containing food is placed in a bag 3 made of a plastic film or a laminated film of plastic and aluminum having low oxygen gas permeability of the following amount and completely sealed. [Claim 2] A package for starch-based water-containing food as described in claim 1 of the utility model registration, in which the package 1 enclosing the starch-based water-containing food is intermittently sealed or the package 1 has one or more holes of a size equal to or larger than a pinhole.