A method for preventing the disintegration of ingredients in processed foods in a container, and an additive used in the said method.

Abstract

To provide a method of preventing collapse of a food material of a processed food in a storage container where a shape of the food material scarcely collapses when the food is heated immediately before consumption.SOLUTION: The invention relates to a method of preventing collapse of a food material of a processed food in a storage container has an addition, and an additive to be used for the method. The method includes an addition step D of adding, after opening the storage container, the additive agent including a bivalent metal compound solution containing a bivalent metal compound, and a heating preparation step E of performing heating preparation after the addition step D in the processed food in the storage container which stores a vegetable which is the food material and a chelate agent solution containing a chelate agent in the storage container.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for preventing the disintegration of ingredients in processed foods contained in a container that has a desired hardness, and to an additive used in said method. [Background technology]

[0002] When eating, difficulties such as chewing or swallowing can make eating difficult and may lead to malnutrition, which in turn increases the risk of pressure ulcers (bedsores). Simply making food softer can make swallowing difficult due to its stickiness or how it holds together in the mouth, impairing swallowing function. For example, if swallowing becomes difficult and aspiration occurs, the risk of aspiration pneumonia may increase. Furthermore, even if a meal is completed and nutrition is obtained, if the food itself does not look or taste appealing, it may not truly inspire a desire to eat, leading to a decreased appetite and a loss of motivation to eat.

[0003] According to the Japan Association for Care Food's Universal Design Food program, the "can be crushed with the tongue" category has the highest number of registered products among care foods, suggesting that there is the greatest need for this category. The manufacturing methods vary, including retort processing, enzyme treatment, and reshaping after blending.

[0004] Patent Document 1 describes a processed food that can be stored at room temperature, containing ingredients of a size sufficient to sufficiently stimulate appetite through visual appeal, while being easy for people with chewing and swallowing difficulties to chew and swallow. Specifically, 1) The particle size or length of the longest side of the food material exceeds 15 mm and is 1000 mm or less before and after enzyme treatment and sealed heat treatment. 2) The food material maintains its appearance even after enzyme treatment and sealed heat treatment. 3) It is disclosed that the food material, after enzyme treatment and sealed heat treatment, has a structure that allows it to be uniformly crushed using only the tongue. [Prior art documents]

Patent Document

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] Food produced by the above method has ingredients that have been processed to have a desired hardness until just before eating. By heating before eating, the ingredients can be softened, for example, to the equivalent of "crushable with the tongue", but there is variation in hardness, and at least a part of the ingredients may be softened so much that their shape collapses.

[0007] Among the ingredients, there is a risk that the desire to eat may be lost due to the appearance of the meal itself, so it is desirable that the whole of the ingredients maintains the shape just before heating before eating (the shape before at least a part of the shape collapses).

[0008] Therefore, an object of the present invention is to provide a method for preventing the collapse of ingredients of a processed food in a container, in which the shape of the ingredients is difficult to collapse by heating just before eating, and an additive used in the method.

Means for Solving the Problems

[0009] A first characteristic configuration of a method for preventing the collapse of ingredients of a processed food in a container according to the present invention for achieving the above object is that in a processed food in a container containing a vegetable as an ingredient and a chelating agent solution containing a chelating agent in a container, after opening the container, an additive containing a divalent metal compound solution containing a divalent metal compound is added, and a cooking step of performing cooking by heating is performed after the adding step.

[0010] Food ingredients contain pectin, and the hardness of the food ingredients is determined by the cross-linking of pectin with metal ions. In other words, by impregnating the food ingredients with a chelating agent solution, the cross-linking can be broken through a chelation reaction, making the food ingredients softer. With this configuration, the addition process involves injecting the divalent metal compound solution into the container so that the additive (divalent metal compound solution) comes into contact with the food ingredients inside the opened container, and then adding the divalent metal compound solution so that it comes into contact with the food ingredients. By bringing the divalent metal compound solution into contact with the surface of the food ingredients, the food ingredients can be impregnated with the divalent metal compound solution. By impregnating the food ingredients with the divalent metal compound solution, the pectin whose cross-linking has been broken through the chelation reaction can be re-cross-linked.

[0011] Heating before consumption softens the food to a degree where it can be easily crushed with the tongue, for example. However, there is variation in hardness, and some parts of the food may become so soft that they lose their shape. Through an additive process, for example, by impregnating a desired part of the food with a divalent metal compound solution, the pectin in the desired part of the softened food can be re-crosslinked, thereby preventing the food from losing its shape.

[0012] The heating process allows the food to be heated to a temperature suitable for consumption.

[0013] Therefore, in this configuration, after the addition and heating processes, the inside and surface of the food ingredients maintain a hardness at least sufficient to be "crushed with the tongue," while preventing the collapse of their external shape. Thus, this method of preventing the collapse of food ingredients in a container makes it difficult for the ingredients to lose their shape, maintains their appearance, and prevents a decrease in appetite because the food ingredients look firm.

[0014] The second characteristic feature of the method for preventing the collapse of ingredients in processed foods contained in a container according to the present invention is that the divalent metal compound is one of calcium lactate, calcium chloride, magnesium chloride, iron sulfate, zinc sulfate, copper sulfate, calcium acetate, calcium ascorbate, and calcium gluconate.

[0015] This configuration allows for the use of divalent metal compounds that are suitable for use as food additives.

[0016] A third characteristic feature of the method for preventing the collapse of ingredients in processed foods contained in a container according to the present invention is that the concentration of the divalent metal compound solution in the additive is set to 1 mM to 4.33 M.

[0017] As described in Examples 4 and 7 below, by setting the concentration of the divalent metal compound solution within the range of this configuration, the disintegration of the food's shape can be suppressed as the food is impregnated with the divalent metal compound solution.

[0018] The fourth characteristic feature of the method for preventing the disintegration of ingredients in a packaged processed food according to the present invention is that, when the minimum amount of chelating agent necessary to soften the ingredients to a degree that they can be crushed with the tongue is added, the concentration of the divalent metal compound solution is set to 1.25 mM or less.

[0019] According to this configuration, as described in Example 7 below, by setting the concentration of the divalent metal compound solution within the range of this configuration, the hardness of the food can be reduced to an upper limit equivalent to being "crushed with the tongue" (2 × 10⁻¹⁰). 4 N / m 2 ) can be reduced to the following:

[0020] The fifth characteristic feature of the method for preventing the disintegration of ingredients in a packaged processed food according to the present invention is that, when the minimum amount of chelating agent necessary to soften the ingredients to a degree that they can be crushed with the tongue is added, the concentration of the divalent metal compound solution is set to be higher than 1.25 mM and 5 mM or less.

[0021] According to this configuration, as described in Example 7 below, by setting the concentration of the divalent metal compound solution within the range of this configuration, the hardness of the food can be made greater than the upper limit equivalent to being "crushed with the tongue" and greater than the upper limit equivalent to being "crushed with the gums" (5 × 10⁻¹⁰). 4 N / m 2 ) can be reduced to the following:

[0022] The sixth characteristic configuration of the method for preventing the disintegration of the food material in the processed food contained in the storage container according to the present invention is that when adding the minimum amount of chelating agent necessary to soften the food material to a considerable extent so that it can be crushed with the tongue, the concentration of the divalent metal compound solution is made higher than 5 mM.

[0023] According to this configuration, as described in Example 7 to be described later, by setting the concentration of the divalent metal compound solution within the range of this configuration, the hardness of the food material is made larger than the upper limit value corresponding to "can be crushed with a toothpick" and lower than the upper limit value (5×10 5 N / m 2 ) corresponding to "easily bite".

[0024] The seventh characteristic configuration of the method for preventing the disintegration of the food material in the processed food contained in the storage container according to the present invention is that when adding the minimum amount of chelating agent necessary to soften the food material to a considerable extent so that it can be crushed with the tongue, the concentration of the divalent metal compound solution is made 1.5 mM or less.

[0025] According to this configuration, as described in Example 7 to be described later, by setting the concentration of the divalent metal compound solution within the range of this configuration, the hardness of the food material can be made lower than the upper limit value (2×10 4 N / m 2 ) corresponding to "can be crushed with the tongue".

[0026] The eighth characteristic configuration of the method for preventing the disintegration of the food material in the processed food contained in the storage container according to the present invention is that when adding the minimum amount of chelating agent necessary to soften the food material to a considerable extent so that it can be crushed with the tongue, the concentration of the divalent metal compound solution is made higher than 1.5 mM and 50 mM or less.

[0027] According to this configuration, as described in Example 7 to be described later, by setting the concentration of the divalent metal compound solution within the range of this configuration, the hardness of the food material is made larger than the upper limit value corresponding to "can be crushed with the tongue" and lower than the upper limit value (5×10 4 N / m 2 ) corresponding to "can be crushed with a toothpick".

[0028] The ninth characteristic feature of the method for preventing the collapse of ingredients in processed foods contained in a container according to the present invention is that the concentration of the chelating agent solution is 0.1 to 0.45%, and the concentration of the divalent metal compound solution is 1.25 to 3 mM.

[0029] As described in Examples 5 and 6 below, by setting the concentrations of the chelating agent solution and the divalent metal compound solution within the range of this configuration, the disintegration of the food ingredients can be suppressed.

[0030] The tenth characteristic feature of the method for preventing the disintegration of ingredients in a packaged processed food according to the present invention is that, in addition to the minimum amount of chelating agent necessary to soften the ingredients to a degree that they can be crushed with the tongue, if an additional 0.025% of the chelating agent is added, the concentration of the divalent metal compound solution is set to 2-3 mM, or if an additional 0.05% of the chelating agent is added, the concentration of the divalent metal compound solution is set to 3 mM or higher.

[0031] As described in Examples 5 and 6 below, by setting the concentrations of the chelating agent solution and the divalent metal compound solution within the range of this configuration, the disintegration of the food ingredients can be suppressed.

[0032] The eleventh characteristic feature of the method for preventing the collapse of ingredients in processed food in a container according to the present invention is that the heating and cooking process is performed in a microwave oven.

[0033] This configuration allows for easy heating of processed foods in their containers before consumption.

[0034] The twelfth characteristic feature of the method for preventing the collapse of ingredients in processed foods contained in a container according to the present invention is that the vegetables are root vegetables.

[0035] According to this configuration, vegetables whose main component responsible for their firmness is pectin can be used as ingredients.

[0036] The thirteenth characteristic configuration of the method for preventing the collapse of ingredients in processed food in a container according to the present invention is that the hardness of the ingredients is 2 × 10 4 N / m 2Larger, 5 x 10 5 N / m 2 The following points apply.

[0037] According to this configuration, for example, if the food is not heated before consumption, the hardness of the food can be set to the equivalent of "can be crushed with the gums" to "can be easily chewed" according to the Universal Design Food Standard. Therefore, the hardness of the food can be set to the equivalent of "can be crushed with the tongue" by heating it just before consumption.

[0038] The characteristic feature of the additive according to the present invention is that it is used in a method to prevent the disintegration of ingredients in processed foods contained in a container, as described in any one of the first to thirteen characteristic features, and includes a divalent metal compound solution containing a divalent metal compound.

[0039] According to this configuration, by using an additive containing a divalent metal compound solution, if this additive is used in a method to prevent the disintegration of ingredients in processed foods contained in a container, it is possible to prevent the disintegration of the external shape of the ingredients while maintaining a hardness equivalent to at least being "crushed with the tongue" on both the inside and surface of the ingredients. [Brief explanation of the drawing]

[0040] [Figure 1] This flowchart illustrates a method for manufacturing processed food in a container and a method for preventing the disintegration of ingredients in the processed food in the container according to the embodiment. [Figure 2] This is a cross-sectional view showing a processed food product in a container according to an embodiment. [Figure 3] This is a cross-sectional view showing a processed food product in a container according to an embodiment. [Figure 4] This diagram shows the range of food hardness according to the Universal Design Food Standard. [Figure 5] This figure shows the results of measuring the hardness of the food ingredients in Example 2. [Figure 6] This figure shows the results of measuring the hardness of the food ingredients in Example 3. [Figure 7] This figure shows the results of measuring the hardness of the food ingredients in Example 5. [Figure 8] This figure shows the results of measuring the hardness of the food ingredient (turnip) in Example 6. [Figure 9] This figure shows the results of measuring the hardness of the food ingredient (burdock root) in Example 7. [Figure 10] This figure shows the results of measuring the hardness of the food ingredient (carrot) in Example 7. [Modes for carrying out the invention]

[0041] Embodiments of the present invention will be described below with reference to the drawings. As shown in Figures 1 to 3, the present invention provides a method for preventing the disintegration of ingredients in a packaged processed food X, wherein the packaged processed food X contains ingredients 1 (vegetables) and a chelating agent solution 2 (a chelating agent) in a packaged container 10. The method includes an addition step D in which an additive 20 containing a divalent metal compound solution is added after opening the packaged container 10, and a heating step E in which heating is performed after the addition step D.

[0042] In this invention, vegetables are used as ingredient 1. While the vegetables are not particularly limited, any vegetable in which pectin, a component of the cell wall, contributes to the vegetable's hardness can be used. Specifically, for example, it is preferable to use at least one of root vegetables, leafy and stem vegetables, and fruit vegetables. Since it is sufficient for at least one of root vegetables, leafy and stem vegetables, and fruit vegetables to be contained in the container 10, the number and quantity of root vegetables, leafy and stem vegetables, and fruit vegetables are not particularly limited. Among the above vegetables, root vegetables are particularly preferred. Therefore, in this embodiment, the case where root vegetables are used will be described.

[0043] Root vegetables include, for example, burdock, carrots, radishes, and turnips, while leafy and stem vegetables include, but are not limited to, cabbage, Chinese cabbage, broccoli, spinach, asparagus, and bamboo shoots. In addition to the above, fruit vegetables such as snow peas may also be used as ingredient 1.

[0044] The shape of ingredient 1 is not particularly limited; it may be in its original form or cut into appropriate sizes. However, considering the efficiency of the chelation reaction and other factors described below, it is preferable that the thickness of ingredient 1 be 10 mm or less.

[0045] Ingredient 1 should preferably be uncooked if it is heated or cooked immediately before consumption, for example using a microwave oven, but this does not preclude the use of pre-cooked or partially cooked ingredients. Therefore, ingredient 1 includes all types of ingredients, regardless of whether they are uncooked, cooked, or partially cooked.

[0046] Chelating agent solution 2 contains a chelating agent as its main component. The chelating agent is not particularly limited, but it is preferable to use a chelating agent intended for food additives, such as at least one of condensed phosphates and organophosphate esters.

[0047] Condensed phosphates include, but are not limited to, sodium acidic metaphosphate, sodium hexametaphosphate, potassium metaphosphate, sodium polyphosphate, potassium polyphosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, and ferric pyrophosphate.

[0048] Phytic acid is another example of an organic phosphate ester, but it is not the only one.

[0049] In this embodiment, we will describe the case in which New F-Cylinsan F (manufactured by FC Chemical Co., Ltd.), which contains acidic sodium metaphosphate, a condensed phosphate, is used.

[0050] The concentration of the chelating agent solution 2 depends on the type and size of the food ingredient 1. For example, if no heating is performed before consumption, food ingredient 1 with a hardness equivalent to "can be crushed with the gums" to "can be easily chewed" (as described later) can be served. The concentration should be set appropriately so that the hardness becomes equivalent to "can be crushed with the tongue" (as described later) after heating immediately before consumption. The concentration can be, for example, 0.1 to 0.45%.

[0051] The container 10 can be a molded container with practical strength that can be used for room temperature or chilled distribution. The container 10 may also have heat resistance to withstand heat sterilization and barrier properties to block oxygen gas. The container can be configured, for example, to be sealed using heat sealing with a plastic film 12. Such a container 10 can be made from a single material (e.g., resin), or it can be made by laminating multiple resins. As resins, thermoplastic resins such as olefins and polyesters, and biodegradable resins, that can be used in food applications can be used. Examples of olefin resins include polyethylene, polypropylene, ethylene-polypropylene copolymer, polybutene-1, or blends thereof. Examples of thermoplastic polyester resins include polyethylene terephthalate, polybutylene terephthalate, polyethylene naphthalate, or blends thereof. Resins such as polystyrene can also be used. Furthermore, biodegradable resins include microbial resins (those that utilize polyester accumulated in the bodies of microorganisms such as bacteria, fungi, and algae during metabolic processes, and include aliphatic polyesters such as biopolyesters, bacterial cellulose, and microbial polysaccharides such as pullulan and curdlan), natural product resins (those that have been modified to be thermoplastic, such as chitosan, cellulose, starch, cellulose acetate, and starch), and chemically synthesized resins (those obtained by polymerizing chemically or biologically synthesized monomers).

[0052] Furthermore, to add gas barrier properties and oxygen absorption capacity, a gas barrier resin or a gas barrier resin and an oxygen-absorbing resin can be laminated. Examples of gas barrier resins include ethylene vinyl alcohol copolymer and MXD6 nylon. Examples of oxygen-absorbing resins include resins containing oxygen absorbers such as iron and ascorbic acid and reaction accelerators, or resins containing oxidizing polymers such as polymers having aliphatic carbon-carbon double bonds in the main chain or side chains and oxidation initiators. The volume of the container 10 is not particularly limited, but a volume of about 200 to 600 mL is easy to handle during sterilization.

[0053] Furthermore, the container 10 may be made of materials other than plastic, such as paper, glass, or metal. If paper is used, the basic resin will be laminated, so heat sealing is sufficient for sealing. If glass is used, capping with a crown cap or screw cap is sufficient for sealing, while capping and heat sealing are sufficient for resin lamination. If metal such as stainless steel or aluminum is used, crimping is sufficient for single-layer containers, while crimping and heat sealing are sufficient for laminated containers. In addition, to increase the strength of the container 10, ribs may be added to the sides, for example.

[0054] If gas is to be filled into the containment container 10 as needed, the gas to be filled can be an inert gas such as air or nitrogen gas, or a mixture of nitrogen and carbon dioxide. Such a gas is filled into the containment container 10 from a gas supply device via a nozzle or the like. In this case, the oxygen concentration inside the containment container 10 should be 1% or less.

[0055] The container 10 contains the food ingredient 1 and the chelating agent solution 2. At this time, it is sufficient to immerse at least a portion of the food ingredient 1 in the chelating agent solution 2. This allows the food ingredient 1 to be impregnated with the chelating agent solution 2. Food ingredient 1 contains pectin, and the hardness of food ingredient 1 is determined by the crosslinking of pectin with metal ions (mainly calcium). In other words, by impregnating food ingredient 1 with the chelating agent solution 2, the crosslinking is broken by a chelating reaction, and food ingredient 1 can be softened.

[0056] In this way, ingredient 1 is softened by allowing the chelating agent solution 2 to penetrate the inside of the ingredient. By softening ingredient 1 in this way, it can be made into a solid state that maintains the appearance of the food material, and can be processed to a softness that does not lose its shape, for example, to the point where it can be "crushed with the tongue" by heating it just before eating.

[0057] When impregnating ingredient 1 with chelating agent solution 2, it is acceptable to do so at room temperature and pressure, but it may also be done under reduced pressure conditions, for example. The conditions for reduced pressure are not particularly limited, but for example, a reduced pressure of -80kPa to -100kPa is acceptable.

[0058] Depending on the pH of the chelating agent used, the pH of ingredient 1 can generally be set to 4.6 or lower, but the pH value is not particularly limited.

[0059] As a result of the chelation reaction treatment described above, ingredient 1 has a hardness of 2 × 10 4 N / m 2 Larger, 5 x 10 5 N / m 2 The following (equivalent to "can be crushed with gums" to "equivalent to easily chewed" according to the Universal Design Food Standard: Figure 4) is recommended. With this hardness, it is possible to create processed food X in a container that prevents the shape of ingredient 1 from collapsing during distribution, and even when consumed by people with chewing or swallowing difficulties, the healthy appearance prevents a decrease in appetite. Note that the upper limit for "equivalent to easily chewed" according to the Universal Design Food Standard is 5 × 10 5 N / m 2 The upper limit for what can be "crushed with the gums" is 5 x 10 4 N / m 2 The upper limit for something that can be "crushed with the tongue" is 2 x 10 4 N / m 2 The upper limit for what is equivalent to "no need to chew" is 5 x 10 3 N / m 2 That's how it is.

[0060] Furthermore, because the processed food X in the container has the above-mentioned hardness, heating it immediately before consumption can make it at least hard enough to be "crushed with the tongue."

[0061] The container 10 may contain a pouch container for seasoning the food ingredient 1, if necessary. The pouch container may contain, for example, a commercially available seasoning liquid, either as is or diluted, or a seasoning such as dashi, sugar, salt, vinegar, soy sauce, miso, mirin, curry spices, etc.

[0062] In the packaged processed food X, the packaged container 10 should be sealed. The method of sealing is as described above. By sealing the packaged container 10 containing the ingredients 1 and the chelating agent solution 2, the packaged processed food X can be distributed, for example, at room temperature or chilled.

[0063] Processed food X in a container should be sterilized after sealing the container 10 containing the ingredients 1 and chelating agent solution 2. The conditions for sterilization will be described later.

[0064] Ingredient 1 can be used after being blanched. Blanching is a preheating process in which ingredient 1 is heated before being placed in the container 10. Blanching should be carried out under conditions that soften the tissue of ingredient 1 or deactivate enzymes (described later).

[0065] (Method of manufacturing processed food in a container) The method for manufacturing the packaged processed food X comprises a packaging step A, in which ingredients 1 (vegetables) and a chelating agent solution 2 (containing a chelating agent) are placed in a packaged container 10; a sealing step B, in which the packaged container 10 is sealed; and a sterilization step C, in which the food is sterilized after the sealing step B (Figure 1).

[0066] Before carrying out these processes, a pre-treatment step a may be performed as needed. This pre-treatment step a may include, for example, preparation steps such as washing, peeling, cutting into appropriate sizes, and seasoning of the food ingredient 1. The preparation steps are not particularly limited as long as they are performed before the food ingredient 1 is placed in the container 10.

[0067] Furthermore, as a pre-treatment step a, a blanching step can be performed after the preparation step to preheat the food ingredient 1. The conditions for the blanching step should preferably be set according to the type and size of the food ingredient 1. For example, it is preferable to perform the blanching for 2 to 30 minutes using a water bath at 70 to 100°C or low-temperature steam, but it is not limited to these. The blanching step is preferably performed using a general constant-temperature bath or low-temperature steam device. By heat-treating the food ingredient 1 through the blanching step, it is possible to reduce oxidation of the vegetables and remove bitterness while preserving the flavor and sweetness of the vegetables. After the blanching step, the food ingredient 1 can be stored using known methods, such as refrigerated storage at 4°C or frozen storage at -20°C, but the following storage step A may be performed without such storage.

[0068] The storage step A involves placing the food ingredient 1 and the chelating agent solution 2 into the storage container 10. The food ingredient 1 has undergone the pre-treatment step a described above as appropriate, and it is preferable to place them in the storage container 10 such that at least a portion of the food ingredient 1 is in contact with (immersed in) the chelating agent solution 2. Preferably, the food ingredient 1 is immersed in the chelating agent solution 2, either entirely or at least half of it.

[0069] At this time, the food ingredient 1 may be placed (contained) at the bottom 11 of the container 10, and a predetermined amount of chelating agent solution 2 may be poured into the container 10 so that the chelating agent solution 2 comes into contact with the food ingredient 1. Alternatively, the food ingredient 1 may be placed (immersed) in the container 10 with a predetermined amount of chelating agent solution 2 already contained in the container 10. In these configurations, the chelating agent solution 2 can be brought into contact with the surface of the food ingredient 1, thereby ensuring that the food ingredient 1 is impregnated with the chelating agent solution 2. If the entire surface of the food ingredient 1 can be brought into contact with the chelating agent solution 2, the food ingredient 1 can be efficiently and reliably impregnated with the chelating agent solution 2.

[0070] Sealing step B seals the container 10 after the containment step A. The sealing method can be known, such as sealing the plastic film 12 using heat sealing, as described above. At this time, if necessary, the container 10 may be filled with gas or the flavoring pouch container may be placed inside before sealing the container 10.

[0071] Sterilization step C sterilizes the container 10 containing the food ingredient 1 and chelating agent solution 2 after sealing step B. The sterilization treatment conditions are 100°C or lower, preferably 80-100°C, and should be carried out for 10-60 minutes. Sterilization step C can be carried out by known methods such as heat sterilization including hot water bath sterilization or steam sterilization. If the pH of food ingredient 1 is 4.6 or lower, performing sterilization step C allows the processed food X in the container to be distributed at room temperature.

[0072] Immediately after the completion of the storage process A, the chelating agent solution 2 impregnates the food ingredient 1, and a chelation reaction proceeds within the food ingredient 1. This chelation reaction also proceeds during the sealing process B and the sterilization process C, but it also proceeds during storage after the sterilization process C and during the distribution of the processed food X in the storage container. Therefore, in order to prevent deformation of the food ingredient 1 during distribution, it is preferable to distribute it by chilled distribution, which slows down the rate of the chelation reaction.

[0073] After sterilization step C, the product can be stored using known methods, such as refrigerated storage at 4°C or frozen storage at -20°C. This storage can be carried out in a warehouse or refrigerator (freezer) at room temperature.

[0074] (Methods to prevent the disintegration of ingredients in processed foods in containers) The present invention provides a method for preventing the disintegration of ingredients in a packaged processed food, comprising, in the above-described packaged processed food X, an addition step D in which an additive 20 containing a divalent metal compound solution is added after opening the packaged container 10, and a heating step E in which heating is performed after the addition step D (Figure 1).

[0075] Addition step D involves injecting the additive 20 into the opened container 10 so that the divalent metal compound solution comes into contact with the food ingredient 1 inside the container (Figure 3). In addition step D, the additive 20 should be added so that the divalent metal compound solution comes into contact with the food ingredient 1. At this time, since the inside of the container 10 is such that the chelating agent solution 2 comes into contact (immerses) with at least a portion of the food ingredient 1, it is preferable to remove the chelating agent solution 2 from the inside of the container 10 before adding the additive 20 to the food ingredient 1. When removing the chelating agent solution 2 from the inside of the container 10, it is preferable to remove the chelating agent solution 2 in such a way that a large portion of the surface of the food ingredient 1 is exposed. By bringing the additive 20 (divalent metal compound solution) into contact with the surface of the food ingredient 1, the food ingredient 1 can be impregnated with the divalent metal compound solution. At this time, if the divalent metal compound solution can come into contact with a large portion of the surface of the food ingredient 1, the food ingredient 1 can be efficiently and reliably impregnated with the divalent metal compound solution. By impregnating ingredient 1 with a divalent metal compound solution, pectin whose cross-linking has been broken by a chelation reaction can be re-crosslinked.

[0076] Additive 20 may contain other components as long as it contains a divalent metal compound solution. Other components may include, for example, commercially available seasoning liquids, either as is or diluted, or seasonings such as dashi, sugar, salt, vinegar, soy sauce, miso, mirin, curry spices, etc.

[0077] Heating before consumption softens food ingredient 1 to the point where it can be "crushed with the tongue," but there is variation in hardness, and some parts of food ingredient 1 may soften to the point of losing their shape. Addition step D, for example, impregnates a desired part of food ingredient 1 with a divalent metal compound solution, thereby re-crosslinking the pectin in the desired part of the softened food ingredient 1 and preventing the food ingredient 1 from losing its shape. The desired part can be appropriately set depending on the shape of food ingredient 1, and may be, for example, a part of food ingredient 1 or the whole of food ingredient 1.

[0078] The divalent metal compound solution is not particularly limited as long as it contains a divalent metal compound that can be used as a food additive. For example, the divalent metal compound can be a solution of any of the following: calcium lactate, calcium chloride, magnesium chloride, iron sulfate, zinc sulfate, copper sulfate, calcium acetate, calcium ascorbate, and calcium gluconate. Multiple compounds may be used for nutritional enhancement. In this embodiment, the case in which the divalent metal compound is calcium lactate will be described.

[0079] The concentration of the divalent metal compound solution in the additive should be between 1 mM and 4.33 M. Within this concentration range, the impregnation of food ingredient 1 with the divalent metal compound solution will suppress the breakdown of its shape.

[0080] When adding the minimum amount of chelating agent necessary to soften food ingredient 1 to a degree where it can be "crushed with the tongue," it is preferable to keep the concentration of the divalent metal compound solution below 1.25 mM within the above concentration range. Within this concentration range, depending on the type and size of food ingredient 1, the internal and surface hardness of food ingredient 1 will reach the upper limit of being "crushed with the tongue" (2 × 10⁻¹⁰). 4 N / m 2 This method maintains the hardness of the food while preventing the shape of food ingredient 1 from collapsing.

[0081] Furthermore, when adding the minimum amount of chelating agent necessary to soften food ingredient 1 to a degree where it can be crushed with the tongue, it is preferable to set the concentration of the divalent metal compound solution to a level higher than 1.25 mM and 5 mM or less within the above concentration range. Within this concentration range, depending on the type and size of food ingredient 1, the internal and surface hardness of food ingredient 1 will reach the upper limit of being able to crush it with the gums (5 × 10⁻¹⁰). 4 N / m 2 This method maintains the hardness of the food while preventing the shape of food ingredient 1 from collapsing.

[0082] Furthermore, when adding the minimum amount of chelating agent necessary to soften food ingredient 1 to a degree where it can be "crushed with the tongue," it is preferable to increase the concentration of the divalent metal compound solution above 5 mM within the above concentration range. Within this concentration range, depending on the type and size of food ingredient 1, the internal and surface hardness of food ingredient 1 will reach the upper limit of being "easily chewable" (5 × 10⁻¹⁰). 5 N / m 2 This method maintains the hardness of the food while preventing the shape of food ingredient 1 from collapsing.

[0083] Furthermore, considering the type and size of food ingredient 1, it is advisable to set the concentration of the divalent metal compound according to the concentration of the chelating agent solution 2 described above. For example, the concentration of the chelating agent solution can be set to 0.1-0.45%, and the concentration of the divalent metal compound solution can be set to 1.25-3 mM.

[0084] The divalent metal compound solution may contain a seasoning liquid, or the seasoning liquid may be added either before or after adding the divalent metal compound solution.

[0085] The heating and cooking step E is performed after the addition step D. This heating and cooking can be carried out by heating the food ingredient 1 to a temperature at which it is sufficiently softened (for example, around 80-95°C), for example, by performing the heating and cooking step E in a microwave oven, but is not limited to this. The temperature range, heating time, etc., can be set as appropriate.

[0086] Although heating before consumption softens ingredient 1 to the point where it can be "crushed with the tongue," in this configuration, after the addition step D and the heating step E, the inside and surface of ingredient 1 maintain a hardness at least equivalent to "crushing with the tongue," while preventing the collapse of its external shape. Therefore, in the method of preventing the collapse of ingredients in processed food in a container of the present invention, ingredient 1 is less likely to lose its shape, maintaining its appearance, and thus preventing a decrease in appetite as ingredient 1 maintains a firm appearance. [Examples]

[0087] [Example 1] Processed food X in a container was manufactured as follows: For ingredient 1, commercially available burdock root was used. After peeling the burdock root (preparation step), it was blanched in boiling water at 100°C for 5 minutes and then frozen and stored at -20°C. As a chelating agent, New F-Cylin-San F (manufactured by FC Chemical Co., Ltd.), a food additive, was used.

[0088] 20g of thawed food ingredient 1 and 100mL of chelating agent solution 2 (0.35%) were placed in container 10 (containment step A). ​​Container 10 was a 136 x 130mm aluminum pouch (12μmPET / 15μmPA / 7μmAL / 50μmCPP: manufactured by Toyo Seikan Co., Ltd.).

[0089] The container 10 was sealed using a known method (sealing step B), and then sterilized in hot water at 90°C for 20 minutes (sterilization step C). After producing the processed food X in the container in this manner, it was stored in a refrigerator at 4°C.

[0090] [Example 2] The hardness of ingredient 1 was measured in the processed food X in a container manufactured in Example 1. The processed food X in a container manufactured in Example 1 was opened, and only 20g of ingredient 1 (burdock root) was transferred to a pyramidal container (bottom base 90mm, top base 95mm, height 23mm). Measurements were performed using samples from immediately after manufacture to 16 days after manufacture, both with and without microwave heating. In the case of microwave heating, 30mL of water was added, the container was covered with plastic wrap, and then heated in a microwave for 50 seconds. The hardness was measured after it returned to room temperature.

[0091] The measurement was performed using a small benchtop testing machine EZ-S (manufactured by Shimadzu Corporation). A cylindrical plunger with a diameter of φ20 mm was used, and the stress when the sample was compressed to 80% of its height at a speed of 600 mm / min was defined as the hardness of food ingredient 1. The results are shown in Figure 5 and Table 1.

[0092] [Table 1]

[0093] As a result, without microwave heating, the hardness of food ingredient 1 in samples from immediately after manufacture to 16 days later was 4.4 to 8.0 × 10 4 N / m 2 As a result, it maintained a level equivalent to "can be crushed with the gums" to "can be easily chewed." On the other hand, when heated in a microwave oven, the hardness of food ingredient 1 in the sample immediately after production was 4.6 × 10⁻⁶. 4 N / m 2 As a result, in samples taken 1 to 16 days after manufacturing, the hardness of ingredient 1 was 0.4 to 1.8 × 10 4 N / m 2 This means that in samples taken 1 to 16 days after manufacturing, the hardness of ingredient 1 remained equivalent to being "crushed with the tongue."

[0094] Processed food X in a container is to be stored without heating in a microwave oven until it is ready to eat. Based on the above results, in samples of processed food X in a container from immediately after manufacture to 16 days after manufacture, the hardness of ingredient 1 reaches the desired hardness (from "can be crushed with gums" to "can be easily chewed", i.e., 2 × 10⁻⁶) until it is ready to eat (without heating in a microwave oven). 4 N / m 2 Larger, 5 x 10 5 N / m 2 It was determined that the following conditions were maintained. Furthermore, when processed food X in its container was heated in a microwave oven immediately before consumption, in samples taken 1 to 16 days after manufacture, the hardness of ingredient 1 reached the desired hardness (equivalent to "can be crushed with the tongue," i.e., 5 × 10). 3 N / m 2 Larger, 2 x 10 4 N / m 2 It was confirmed that the food softened to the following extent. Furthermore, considering that it takes more than one day from the manufacturing of the processed food X in its container to its arrival at the consumer through storage and distribution, it was determined that the hardness of ingredient 1 being harder than "can be crushed with the tongue" after heating immediately before consumption in the sample immediately after manufacturing does not pose a practical problem.

[0095] [Example 3] The method for preventing the disintegration of ingredients in processed food contained in a container, according to the present invention, was carried out as follows. The packaged processed food X used was prepared using the same method as described in Example 1 for the production of packaged processed food, except that the chelating agent treatment was performed by reducing the pressure to -98 kPa (freeze impregnation treatment) to allow the chelating agent to penetrate the inside of the burdock, and then reacted in a chelating agent solution at 4°C for 24 hours.

[0096] In the processed food X packaged in a container, after opening the container 10, an additive 20 containing a divalent metal compound solution was added (addition step D). The divalent metal compounds used were calcium chloride, magnesium chloride, iron sulfate, zinc sulfate, and copper sulfate. The concentration of each divalent metal compound solution was 50 mM, and 30 mL of additive 20 was added.

[0097] After adding additive 20, the food was cooked by heating it in a 500W microwave oven for 50 seconds (cooking step E).

[0098] The hardness was measured after the sample returned to room temperature. The measurement was performed using the method described in Example 2. The results are shown in Figure 6 and Table 2. In Figure 6, the control sample was prepared by performing cooking step E without performing additive step D, and the measured hardness was 2.47 × 10⁻⁶. 4 N / m 2 That was the case.

[0099] [Table 2]

[0100] As a result, for all the divalent metal compounds (divalent metal ions) used, ingredient 1 (burdock root) showed approximately 16-27 × 10⁻¹⁰ units after the heating process E. 4 N / m 2 It was found to have a certain degree of hardness (equivalent to "easily chewable"). It is considered that ingredient 1 has at least a surface hardness within this range. Therefore, in the method for preventing the disintegration of ingredients in a packaged processed food of the present invention, it was found that by performing the addition step D and the heating step E, ingredient 1 exhibits a hardness approximately 6.5 (16 / 2.47) to 10.9 (27 / 2.47) times greater than that of the control sample. As a result, it was found that the packaged processed food X has an appropriate hardness that prevents ingredient 1 from disintegrating even when heated before consumption, thus preventing the disintegration of ingredient 1.

[0101] [Example 4] We investigated the effect of a saturated aqueous solution (concentration 4.33 M) of magnesium chloride, the compound with the highest solubility among the divalent metal compounds mentioned above, on the hardness of burdock root.

[0102] Addition step D and heating step E were carried out according to Example 3, and the hardness was measured. The measurement was performed using the method described in Example 2. The results are shown in Figure 7.

[0103] As a result, the hardness of the burdock was 19 x 10 4 N / m 2 (The upper limit for "easy to chew" is 5 x 10) 5 N / m 2 Based on the following, it was determined that 4.33M was the upper limit. The lower limit was set to 1mM, as shown in Example 7 below. Therefore, it was determined that if the concentration of the divalent metal compound solution is between 1mM and 4.33M, the disintegration of the food's shape can be suppressed by impregnating the food with the divalent metal compound solution.

[0104] [Example 5] In this example, we investigated the range of calcium concentrations within which food ingredient 1 does not collapse in shape, using burdock root with a chelating agent concentration of 0.4% required to soften it to the point where it can be "crushed with the tongue." Addition step D and heating step E were performed according to Example 3. Chelating agent solution 2 was used at concentrations of 0.4%, 0.425%, and 0.45%, and the relevant range was investigated for each case. The calcium concentration of the calcium lactate used in the experiment was in the range of 1 to 3 mM. Collapse in shape was defined as the formation of a distorted outline or partial cracking, and the presence or absence of collapse was evaluated. The results are shown in Table 3.

[0105] [Table 3]

[0106] The results showed that at a chelating agent concentration of 0.4%, disintegration could be suppressed at a calcium concentration of at least 1.25 mM. However, due to variations in hardness, it may not be possible to soften the material to the point where it can be "crushed with the tongue" at the minimum chelating agent concentration, so it is desirable to add a little extra chelating agent. It was found that disintegration could be suppressed at calcium concentrations of 2 mM at a chelating agent concentration of 0.425%, and at 3 mM at a 0.45% concentration.

[0107] [Example 6] This section describes the case where commercially available carrots were used as ingredient 1. Ingredient 1 was a carrot that required a chelating agent concentration of 0.15% to soften it to the point where it could be "crushed with the tongue." Addition step D and heating step E were carried out according to Example 3. Chelating agent solution 2 was used at concentrations of 0.15%, 0.175%, and 0.2%, and the relevant range was investigated for each case. The calcium concentration of the calcium lactate used in the experiment was in the range of 1 to 3 mM. Disintegration was evaluated according to Example 5. The results are shown in Table 4.

[0108] [Table 4]

[0109] These results showed that with a chelating agent concentration of 0.15%, disintegration could be suppressed at a calcium concentration of at least 1.5 mM. However, due to variations in hardness, it may not be possible to soften the material to the point where it can be "crushed with the tongue" with the minimum chelating agent concentration, so it is desirable to add a little extra chelating agent. It was found that disintegration could be suppressed at a calcium concentration of 3 mM with a chelating agent concentration of 0.175%, and at 3 mM with a 0.2% concentration.

[0110] Furthermore, as ingredient 1, we used turnips, which required a chelating agent concentration of 0.10% to soften them to the point where they could be "crushed with the tongue" (Figure 8). Addition step D and heating step E were carried out according to Example 3. The calcium concentration of the calcium lactate used in the experiment was in the range of 1 to 3 mM. As a result, it was found that disintegration could be suppressed at a calcium concentration of 1.25 mM when the chelating agent concentration was 0.10% (data not shown).

[0111] From Examples 5 and 6, it was found that the concentration of the chelating agent solution should be 0.1 to 0.45%, and the concentration of the divalent metal compound solution should be 1.25 to 3 mM.

[0112] Furthermore, from Examples 5 and 6, the following correlation was observed between the chelating agent concentration and the calcium concentration required to suppress disintegration. Based on the divalent metal ion content, the required chelating agent concentration to soften the material to the point where it can be "crushed with the tongue" is estimated: Add calcium concentration of 1.25~1.5 mM • When the chelating agent concentration is set to +0.025%: Add calcium concentration of 2-3 mM • When the chelating agent concentration is increased by +0.05%: Add calcium concentration of 3 mM or higher.

[0113] [Example 7] The concentration of divalent metal ions required to make ingredient 1 have the desired hardness (equivalent to "can be crushed with the gums," "can be easily chewed," and "can be crushed with the tongue") was investigated. The case where burdock and carrots were used as ingredient 1 is described below.

[0114] For the burdock, we used burdock with a chelating agent concentration of 0.4%, which is necessary to soften it to the point where it can be crushed with the tongue. The burdock was peeled and cut into 5mm thick slices. Furthermore, the carrots used were those with a chelating agent concentration of 0.15%, which is necessary to soften them to the point where they can be "crushed with the tongue." After peeling, they were cut into 5mm thick fan shapes. The blanching process and chelating agent treatment were carried out according to Example 1, and the addition process D and heating process E were carried out according to Example 3. Calcium lactate was used as the divalent metal compound. Calcium lactate solutions with concentrations of 0 to 50 mM were used. The presence or absence of disintegration was evaluated according to the definition of disintegration in Example 5. Hardness was measured using the method described in Example 2. The results are shown in Figures 9 and 10 and Table 5.

[0115] [Table 5]

[0116] As a result, the hardness of ingredient 1 (burdock root, Figure 9) was set to an upper limit equivalent to being "crushed with the tongue" (2 × 10⁻¹⁰). 4 N / m 2It was found that the concentration of divalent metal ions (calcium ions) required to keep the result below 1.25 mM is sufficient. Furthermore, even when the concentration of these divalent metal ions is 1 mM, it was found that a hardness sufficient to suppress the collapse of the shape of food ingredient 1 is achieved.

[0117] Furthermore, the hardness of the burdock root was set to be greater than the upper limit for being "crushed with the tongue" and greater than the upper limit for being "crushed with the gums" (5 x 10 4 N / m 2 It was found that the concentration of divalent metal ions (calcium ions) required to keep the concentration below 1.25 mM is higher than 1.25 mM, and should be 5 mM or less.

[0118] Furthermore, the hardness of the burdock root was set to be greater than the upper limit for being "crushed with the gums" and "easy to chew" (5 x 10). 5 N / m 2 It was found that the concentration of divalent metal ions (calcium ions) needed to be higher than 5 mM is sufficient to keep the concentration below 5 mM.

[0119] On the other hand, the hardness of ingredient 1 (carrot, Figure 10) is set to an upper limit (2 × 10) that is equivalent to being "crushed with the tongue". 4 N / m 2 It was found that the concentration of divalent metal ions (calcium ions) needed to be below 1.5 mM is sufficient to keep it below this limit. Furthermore, the hardness of the carrot should be greater than the upper limit for being "crushed with the tongue" and less than the upper limit for being "crushed with the gums" (5 × 10). 4 N / m 2 It was found that the concentration of divalent metal ions (calcium ions) required to keep the concentration below 1.5 mM is higher than 1.5 mM, and should be 50 mM or less. [Industrial applicability]

[0120] The present invention can be used for a method to prevent the disintegration of ingredients in processed foods contained in a container that has a desired hardness, and for additives used in said method. [Explanation of Symbols]

[0121] X Processed food in a container 1. Ingredients 2. Chelating agent solution 10 Containment containers 20 Additives D Addition process E Cooking process

Claims

1. In a processed food in a container, in which vegetables (as ingredients) and a chelating agent solution containing a chelating agent are contained in a container, After opening the aforementioned container, an additive step is taken to add an additive containing a divalent metal compound solution, The process includes a heating step in which heating is performed after the additive step, A method for preventing the disintegration of ingredients in processed food contained in a container, wherein the divalent metal compound content of the divalent metal compound solution is 1 mM to 40 mM.

2. A method for preventing the disintegration of ingredients in a container-type processed food according to claim 1, wherein the divalent metal compound is any one of calcium lactate, calcium chloride, magnesium chloride, iron sulfate, zinc sulfate, copper sulfate, calcium acetate, calcium ascorbate, and calcium gluconate.

3. A method for preventing the disintegration of ingredients in a container-packaged processed food according to claim 1, wherein the minimum amount of chelating agent necessary to soften the ingredients to a degree that they can be crushed with the tongue is added, and the concentration of the divalent metal compound solution is 1.25 mM or less.

4. A method for preventing the disintegration of ingredients in a container-packaged processed food according to claim 1, wherein the minimum amount of chelating agent necessary to soften the ingredients to a degree that they can be crushed with the tongue is added, and the concentration of the divalent metal compound solution is set to be higher than 1.25 mM and 5 mM or less.

5. A method for preventing the disintegration of ingredients in a container-packaged processed food according to claim 1, wherein the minimum amount of chelating agent necessary to soften the ingredients to a degree that they can be crushed with the tongue is added, and the concentration of the divalent metal compound solution is higher than 5 mM.

6. A method for preventing the disintegration of ingredients in a container-packaged processed food according to claim 1, wherein the minimum amount of chelating agent necessary to soften the ingredients to a degree that they can be crushed with the tongue is added, and the concentration of the divalent metal compound solution is 1.5 mM or less.

7. A method for preventing the disintegration of ingredients in a container-packaged processed food according to claim 1, wherein the minimum amount of chelating agent necessary to soften the ingredients to a degree that they can be crushed with the tongue is added, and the concentration of the divalent metal compound solution is set to be higher than 1.5 mM and 50 mM or less.

8. A method for preventing the collapse of ingredients in a container-packaged processed food according to claim 1 or 2, wherein the concentration of the chelating agent solution is 0.1 to 0.45%, and the concentration of the divalent metal compound solution is 1.25 to 3 mM.

9. A method for preventing the disintegration of ingredients in a container-packaged processed food according to claim 1 or 2, wherein, in addition to the minimum amount of chelating agent necessary to soften the ingredients to a degree that they can be crushed with the tongue, an additional 0.025% of the chelating agent is added, resulting in a concentration of the divalent metal compound solution of 2 to 3 mM, or, if an additional 0.05% of the chelating agent is added, the concentration of the divalent metal compound solution of 3 mM or more.

10. A method for preventing the disintegration of ingredients in a container of processed food according to any one of claims 1 to 9, wherein the heating and cooking step is performed in a microwave oven.

11. A method for preventing the disintegration of ingredients in a container-packaged processed food according to any one of claims 1 to 10, wherein the vegetables are root vegetables.

12. The hardness of the aforementioned food ingredient is 2 × 10 ４ N / m ２ Larger, 5 x 10 ５ N / m ２ A method for preventing the collapse of ingredients in a container-packaged processed food as described in any one of claims 1 to 11 below.

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