packaged sauce

Abstract

Provided is a sauce packaged in a sealed bag that can be heated in a microwave oven without the bag bursting. The sauce package comprises a sauce and a microwave-heatable packaging bag for packaging the sauce, the sauce having a viscosity of 1000 to 5000 mPa·s at 25°C and being filled in the packaging bag at an amount of 20 to 60% by volume of the volume of the packaging bag, the packaging bag being sealed and having no steam holes for allowing steam generated during microwave heating to escape to the outside of the packaging bag.

Description

Technical Field

[0001] The present invention relates to a sauce in a packaging bag.

Background Art

[0002] In recent years, packaged foods that are hermetically sealed and can be stored for a long time, and can be eaten simply by heating the whole package in a microwave oven have been sold. Generally, packaged foods are sealed from the perspective of preventing contamination. On the other hand, when a hermetically sealed food is heated in a microwave oven, the moisture in the food becomes steam during heating and the volume increases, so there is a risk of the package bursting.

[0003] Therefore, the package of a packaged food for microwave heating usually has a steam vent hole for venting the steam generated during heating, or is configured to be used for microwave heating after opening the package. Patent Documents 1 to 3 describe packages for microwave heating in which when the internal pressure of the container increases due to heating, the seal of the package is locally peeled off to form a steam vent hole. However, in these packages, since a steam vent hole is formed during heating, the contents may leak out through the steam vent hole during or after heating, or when operating immediately after heating, hot steam or the contents may spurt out from the steam vent hole and cause burns. On the other hand, Patent Document 4 describes that in order to prevent the spillage of a highly viscous food from a container due to bumping during microwave reheating, a retort sterilizable cup-shaped synthetic resin container is filled with the highly viscous food at an air content of 4 to 40% and a headspace height of 4 to 20 mm.

[0004] Patent Document 5 describes a method of packaging food with a laminate film consisting of a base layer made of PET film having a barrier layer, an intermediate layer made of PET film, and a sealant layer made of heat-sealable polyolefin film, thereby preventing the packaging from puncturing due to localized excessive heat generation and high temperatures of solid matter in the food inside during microwave heating. However, as mentioned above, this packaging also poses a risk of bursting if steam is generated during heating, so it needed to have steam vents. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 10-42800 [Patent Document 2] Japanese Patent Publication No. 2007-137478 [Patent Document 3] Japanese Patent Publication No. 2007-168846 [Patent Document 4] Japanese Patent Publication No. 2001-61458 [Patent Document 5] Japanese Patent Publication No. 2008-308183 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] The present invention provides a packaged sauce that can be sealed and stored, and can be heated in a microwave oven while sealed, without the package bursting due to steam. [Means for solving the problem]

[0007] The inventors have discovered that by adjusting the viscosity and amount of the sauce filled into the packaging bag to a specific range, the sauce can be heated in a microwave oven while remaining sealed, without the packaging bag bursting, even without providing steam vents in the packaging bag.

[0008] The present invention provides the following: [1] A sauce in a packaged bag, It consists of a sauce and a microwave-safe packaging bag that contains the sauce. The source has a viscosity of 1000 to 5000 mPa·s at 25°C and is filled into the packaging bag in an amount of 20 to 60 volume percent relative to the volume of the packaging bag. The packaging bag is sealed and does not have a vent for releasing steam generated during microwave heating. Sauce in a packaged bag. [2] The packaged sauce according to [1], wherein the sauce contains ingredients with a minimum cross length of 5 mm or more in an amount of 50% by mass or less of the total amount of the sauce. [3] The packaging bag containing the sauce according to [1] or [2], wherein the puncture strength of the packaging bag is 10 N or more. [4] The packaging bag of the sauce described in any one of items [1] to [3], wherein the pressure resistance of the packaging bag is 20 kPa or more. [5] The packaging bag of the sauce according to any one of items [1] to [4], wherein the packaging bag is a flexible packaging bag with an expansion deformation rate of 110% or less. [6] The packaged sauce according to any one of [1] to [5], wherein the packaged bag forms a through hole when the packaged sauce is overheated. A method for heating sauce, comprising heating a packaged sauce described in any one of items [7], [1], to [6] in a microwave oven. [Effects of the Invention]

[0009] The packaged sauce of the present invention allows the sauce to be stored in a sealed state and heated in a microwave oven. The packaged sauce of the present invention can avoid the packaging bag bursting due to steam even without a steam vent. Furthermore, because the packaged sauce of the present invention does not have a steam vent, it can prevent contamination and burns caused by heated steam or contents escaping from a steam vent. [Modes for carrying out the invention]

[0010] The present invention provides a packaged sauce. The packaged sauce of the present invention consists of the sauce and a microwave-safe packaging bag that packages the sauce, and the packaging bag is sealed. Thus, the packaged sauce of the present invention is provided in the form of a packaging bag containing the sauce. The packaged sauce allows the sauce to be stored in a sealed state, and the sauce can be heated in a microwave oven or the like while the packaging bag is sealed, without the need for opening the bag or transferring the contents to another container.

[0011] The packaging bag constituting the packaged sauce of the present invention is a deformable, flexible packaging bag. In this specification, "deformable" means that the shape of the packaging bag can change in response to the expansion and deformation of the contents due to the generation of steam during heating in a microwave oven or the boiling or flow of the sauce, and does not mean that the packaging bag itself stretches like rubber. However, in the present invention, it is permissible for the packaging bag to expand and deform to some extent due to the increase in internal pressure during heating. The permissible expansion and deformation rate of the packaging bag depends on the material of the packaging bag, but is preferably 110% or less, and more preferably 105% or less. If the expansion and deformation rate exceeds 110%, the film material of the packaging bag will stretch and become thinner, which may make it more prone to bursting. In this specification, the expansion and deformation rate of the packaging bag refers to the amount of water (50 mL / 100 cm³). 3 This refers to the ratio (volume %) of the volume of the packaging bag containing the specified packaging bag after microwave heating (under conditions that result in a water temperature of 90°C, for example, 30 seconds to 2 minutes at 500W or 20 seconds to 1 minute 30 seconds at 600W) to the volume of the packaging bag before microwave heating (25°C).

[0012] The material of the packaging bag can be any material that is microwave-safe, such as nylon film, polyethylene (PE) film, polypropylene (PP) film, polyethylene terephthalate (PET) film, or ethylene-propylene copolymer film. It is preferable not to use film materials containing metals such as aluminum, as they may generate sparks due to microwave radiation. Films with enhanced barrier properties, such as those coated with alumina or silica, can also be used. Furthermore, the packaging bag may be composed of a laminated film made by laminating two or more of the above-mentioned films. For example, a two-layer structure with a barrier film and sealant film laminated from the outside, or a three-layer structure with a base film, barrier film, and sealant film laminated, can be used to form the packaging bag using a laminated film with different properties in each layer. Using a laminated film simplifies the manufacturing of the packaging bag and allows for long-term preservation of the quality of the contents. Examples of base film materials include biaxially oriented nylon (ONy) and ceramic-deposited ONy film with alumina or silica deposited on the surface. Materials for barrier films include PET, alumina-deposited PET, ceramic-deposited PET, and barrier resin-coated PET. Materials for sealant films include heat-sealable unoriented polypropylene (CPP) film, linear low-density polyethylene (LLDPE) film, low-density polyethylene (LDPE) film, and high-density polyethylene (HDPE) film.

[0013] The thickness of the film (including laminated film) of the packaging bag is preferably 50 to 250 μm, more preferably 70 to 220 μm, and even more preferably 90 to 180 μm. The puncture strength of the film is preferably 10 N or higher, more preferably 14 N or higher, and even more preferably 18 N or higher, according to the method conforming to JIS Z 1707 (1997) "General rules for plastic films for food packaging: Puncture strength test". The pressure resistance of the packaging bag is according to JIS Z 0238 (1998) "Test method for heat-sealable flexible packaging bags and semi-rigid containers:Container burst The strength test is preferably 20 kPa or higher, more preferably 24 kPa or higher, and even more preferably 27 kPa or higher, using a method compliant with the "strength test" guidelines.

[0014] The size and shape of the packaging bag are not particularly limited, but when packaging a typical single serving of sauce, examples of packaging bags include three-sided pouches, gusseted pouches, side-gusseted pouches, bottom-gusseted pouches, stand-up pouches, side-sealed pouches, and bottom-sealed pouches, with widths of 110mm to 180mm and heights of 130mm to 220mm. The size and shape of the packaging bag should be determined according to the amount of sauce to be filled, so that the amount of sauce filled relative to the volume of the packaging bag falls within the range described later.

[0015] The packaged sauce of the present invention can be heated in a microwave oven or the like while the sauce is sealed in the package. Therefore, the package does not have a steam vent to release steam generated during microwave heating. More specifically, the package does not have a steam vent even when it is not heated, nor when it is heated in a microwave oven or the like to a temperature suitable for consumption, for example, 55°C to 75°C. However, for safety reasons, the package may be configured to form a through hole if the packaged sauce is overheated. This prevents the package from bursting or from becoming filled with steam and shaking when the packaged sauce is accidentally overheated. Excessive heating of packaged sauces refers to heating for a longer time or at a higher power than necessary to heat the sauce to a suitable temperature for consumption, or the microwave power (for example, the recommended microwave heating time and wattage indicated on the product). Preferably, this means continuing heating at 500W for 20 seconds or more, or at 600W for 10 seconds or more, after the internal temperature of the sauce has reached 75°C.

[0016] In the packaged sauce of the present invention, the type of the sauce filled in the packaging bag is not particularly limited, and a sauce that can be heated in a microwave oven can be arbitrarily selected. Examples of the type of the sauce include, but are not limited to, tomato sauce, white sauce, brown sauce, curry sauce, etc. The sauce preferably has a viscosity of the sauce part without ingredients at 25°C of 1000 to 5000 mPa·s, more preferably 1400 to 4300 mPa·s, and still more preferably 1800 to 3600 mPa·s. The viscosity of the sauce in this specification refers to the value measured at a rotation speed of 3 to 13 rpm using a rotational viscometer. If the viscosity of the sauce is too high or too low, uneven heating of the sauce is likely to occur during microwave heating. Also, if the viscosity of the sauce is lower than 1000 mPa·s, when heating the packaged sauce in a microwave oven, the packaging bag filled with steam may sway and cause displacement in the microwave oven cavity. On the other hand, if the viscosity of the sauce exceeds 5000 mPa·s, when heating the packaged sauce in a microwave oven, the packaging bag may be locally heated to a high temperature near the sauce liquid surface, resulting in pinholes in the bag.

[0017] The filling amount of the source into the packaging bag should be 20 to 60% by volume, preferably 25 to 50% by volume, and more preferably 30 to 43% by volume, based on the volume of the packaging bag. The volume of the packaging bag in this specification refers to the maximum volume in the sealed state of the packaging bag. More specifically, it refers to the volume of water when the packaging bag is filled with water and sealed so that no air enters. If the filling amount of the source is too much or too little, uneven heating of the source is likely to occur during microwave heating. Also, if the filling amount of the source is less than 20% by volume, when heating the source in the packaging bag in a microwave oven, the packaging bag filled with steam is likely to sway or the packaging bag is likely to burst. On the other hand, if the filling amount of the source exceeds 60% by volume, when heating the source in the packaging bag in a microwave oven, the packaging bag is locally heated and pinholes are likely to open in the bag, or the packaging bag is likely to burst. In the case of conventionally commercially available sources in packaging bags, usually 70 to 100% by volume of the source is filled in consideration of reducing the cost of the packaging material and the transportation cost of the source in the packaging bag and the loss of the source due to adhesion to the inner surface of the packaging bag.

[0018] The filling amount of the source into the packaging bag can be adjusted by determining the volume of the packaging bag required from the amount of the source to be filled and filling the source into the packaging bag of that volume. For example, when the amount of the source is 150 mL, the volume of the packaging bag is 750 to 250 mL. Since the packaging bag used in the present invention is flexible, it is possible to prevent the intrusion of outside air into the packaging bag by filling and sealing the source into the folded packaging bag. At that time, it is preferable to seal while preventing the intrusion of outside air so that the headspace of the packaging bag is reduced.

[0019] The sauce may contain ingredients. The type of ingredients can be appropriately selected depending on the type of sauce, etc., and examples include, but are not limited to, vegetables such as carrots and potatoes, meats such as beef, pork, and chicken, seafood such as salmon and shrimp, and mushrooms such as shimeji and maitake. Preferably, the ingredients have a minimum cross-section length of 5 mm or more, more preferably a minimum cross-section length of 7 mm or more and a maximum cross-section length of 40 mm or less, and even more preferably a minimum cross-section length of 9 mm or more and a maximum cross-section length of 30 mm or less. If the minimum cross-section length of the ingredients is less than 5 mm, the ingredients may be overheated during microwave heating, causing pinholes to form in the packaging bag in contact with the ingredients. In addition, ingredients with a membrane structure (e.g., squid, fish roe, chicken eggs, small mushrooms, etc.) may burst when heated in a microwave, so when used in the present invention, it is preferable to perform pre-treatment to destroy or remove the membrane structure (e.g., cutting, grinding, etc.).

[0020] When ingredients are included in the sauce, the amount of ingredients in the sauce is preferably 50% by mass or less, more preferably 43% by mass or less, and even more preferably 37% by mass or less, relative to the total amount of the sauce. Including ingredients in an amount of 50% by mass or less relative to the total amount of the sauce is preferable because it reduces the likelihood of uneven heating of the sauce during microwave heating. On the other hand, if the amount of ingredients is large, a large amount of ingredients will be exposed from the sauce, and the surface of the exposed ingredients may become overheated and reach extremely high temperatures, which can cause the packaging bag in contact with the ingredients to melt and create pinholes.

[0021] The packaged sauce of the present invention can be manufactured according to conventional methods. Preferably, the sauce (including ingredients as needed) is prepared, and the sauce is adjusted to a desired viscosity by dilution or the addition of a viscosity modifier. Then, the sauce is filled into a packaging bag to a desired filling rate, and the packaging bag is sealed to manufacture the packaged sauce. The sealed packaged sauce is preferably further sterilized to improve its shelf life. Sterilization can be carried out, for example, by boiling or retorting.

[0022] The packaged sauce of the present invention can be heated to a suitable temperature for consumption by heating the package while it remains sealed. Microwave heating is preferred, but heating by methods such as a hot water bath is also possible. Because the packaged sauce of the present invention can be heated in a microwave while sealed, there is no leakage of steam or contents during or immediately after microwave heating, making it easy and safe to heat. [Examples]

[0023] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0024] (Manufacturing of packaging bag 1) A two-layer film (92 μm thick) consisting of a barrier film (polyethylene terephthalate (PET) film) and a sealant film (low-density polyethylene (LDPE) film) was molded and heat-sealed to produce a three-sided bag with a width of 140 mm and a height of 200 mm. The maximum volume of this three-sided bag was measured from the amount of water injected and was found to be 330 mL. The puncture strength (measured with an FRTS rheometer manufactured by IMADA) and pressure resistance (measured with a ZTS digital force gauge manufactured by IMADA) of this three-sided bag were measured to be 15 N and 25 kPa, respectively.

[0025] (Manufacturing of packaging bag 2) A three-layer film (98 μm thick) consisting of a base film: biaxially oriented nylon (ONY), a barrier film: polyethylene terephthalate (PET) film, and a sealant film: low-density polyethylene (LDPE) film was molded and heat-sealed to produce a three-sided bag with a width of 140 mm and a height of 200 mm. The maximum volume of this three-sided bag was measured from the amount of water injected and was found to be 330 mL. The puncture strength (measured with an FRTS rheometer manufactured by IMADA) and pressure resistance (measured with a ZTS digital force gauge manufactured by IMADA) of this three-sided bag were measured to be 17 N and 26 kPa, respectively.

[0026] (Test Example 1) A commercially available tomato sauce (Salsa Pomodoro: manufactured by Nissin Foods) was diluted with water to produce a sauce with a viscosity of 2800 mPa·s. The viscosity of the sauce was measured using a B-type viscometer at a temperature of 25°C and a rotation speed of 3 to 13 rpm. The obtained sauce was filled into packaging bags 1 in different amounts, heat-sealed, and packaged sauces as shown in Table 1 were produced. As a reference example, five steam vents were made on the microwave-safe top surface of the packaging bag of Comparative Example 2 using a 0.5 mm diameter pin vise to produce packaged sauces with steam vents.

[0027] The obtained packaged sauce was stored at room temperature of 25°C for 24 hours. With the package unopened, it was heated in a microwave oven at 600W for 1 minute per 100 mL of sauce. The presence or absence of rupture of the package after heating, the presence or absence of pinholes (areas melted at high temperature), and the presence or absence of shaking of the package during heating were evaluated. After heating, the sauce was gently transferred to a bowl, and the degree of heating of the sauce was evaluated by 10 trained panelists according to the evaluation criteria below, and the average value was calculated.

[0028] (Evaluation of heating) 5 points: No uneven heating. 4 points: There are a few parts that have been overheated and started to solidify. 3 points: There is one spot that has hardened due to overheating. Points 2: There are two areas that have hardened due to overheating. 1 point: There are three or more areas that have been overheated and hardened.

[0029] The results are shown in Table 1. In the reference example, there was no uneven heating of the sauce, nor any bursting or pinholes in the packaging bag. However, steam was released from the steam vents during heating, and occasional spills of sauce were observed. Also, when removing the packaging bag from the microwave after heating, steam leaked from the steam vents, and the bag felt hot.

[0030] [Table 1]

[0031] (Test Example 2) Commercially available tomato sauce (salsa pomodoro: manufactured by Nissin Foods) was diluted with water or cornstarch was added to produce sauces of various viscosities. The viscosity of the sauces was measured using a B-type viscometer at a temperature of 25°C and a rotation speed of 3 to 13 rpm. Following the same procedure as in Test Example 1, the obtained sauces were filled into packaging bags 1 in the same quantities as in Production Example 3 to produce packaged sauces as shown in Table 2. The obtained packaged sauces were evaluated using the same procedure as in Test Example 1. The results are shown in Table 2.

[0032] [Table 2]

[0033] (Test Example 3) A commercially available white sauce (Heinz) was diluted with water to produce a sauce with a viscosity of 3200 mPa·s. The viscosity of the sauce was measured using a B-type viscometer at a temperature of 25°C and a rotation speed of 3-13 rpm. Carrots were cut into 1 cm cubes and boiled in boiling water for 3 minutes to obtain boiled carrots. The obtained sauce and boiled carrots were filled into packaging bag 2, heat-sealed, and sealed to produce packaged sauce as shown in Table 3. The obtained packaged sauce was evaluated using the same procedure as in Test Example 1. The results are shown in Table 3.

[0034] [Table 3]

Claims

1. It is a sauce in a packaged bag. It consists of a sauce and a microwave-safe packaging bag that contains the sauce. The sauce contains ingredients with a minimum cross-section length of 5 mm or more in an amount of 30% by mass or less of the total amount of the sauce. The sauce has a viscosity of 1,000 to 3,600 mPa·s at 25°C in the portion that does not contain the ingredients, and the sauce is filled into the packaging bag in an amount of 20 to 60 volume percent relative to the volume of the packaging bag. The packaging bag is sealed and does not have a steam vent to allow steam generated during microwave heating to escape from the packaging bag, The packaging bag has a puncture strength of 15 N or more and a pressure resistance of 25 kPa or more. Sauce in a packaged bag.

2. The packaging bag containing the sauce according to claim 1, wherein the packaging bag is a flexible packaging bag with an expansion deformation rate of 110% or less.

3. The packaged sauce according to claim 1 or 2, wherein the packaged bag is configured to form through holes when the packaged sauce is overheated.

4. A method for heating sauce, comprising heating a packaged sauce according to any one of claims 1 to 3 in a microwave oven.

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