JP2006288270A - Method for packaging 'ampo' persimmon - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for packaging 'Ampo' persimmons (a kind of dried persimmons) by which fully ripened, sterilized and wrapped 'Ampo' persimmons get free from fear of browning during storage so as to keep the taste of the 'Ampo' persimmons favorable. <P>SOLUTION: The method for packaging 'Ampo' persimmons comprises the following process: naturally afterripening fresh persimmons, peeling the persimmons, putting the peeled persimmons in lines and hanging them on a drying shelf followed by drying/rapening them, housing the 'Ampo' persimmons 11 and a first organic deoxydizer 12 in a low oxygen-permeable packaging small bag 10 and sealing the bag; housing the packaging small bag 10 in a low oxygen-permeable packaging large bag 14 together with a second organic deoxidizer 15 and sealing the bag so as to be doubly packaged. An amount of oxygen inhalation of the deoxidizer 15 encapsulated in the large bag 14 is twice that of the deoxidizer 12 encapsulated in the small bag 10. Such a packaging process enables long storage of the 'Ampo' persimmons for 1 year or more in a condition where the freshness and also the taste of the 'Ampo' persimmons are kept favorable. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a packaging method for well-ripened red bean paste.

Dried persimmon is, peeled raw persimmon skin, bleaching, sterilization, or the sun drying is performed 15 to 30 minutes sulfur smoke steam for the purpose of insecticides, around 40 ℃, then gradually flame-dried at 60-70% humidity Then, the temperature is lowered in the middle to make the water uniform, and the drying is continued again in about one week. Instead of thermal drying, sulfur fumigation is followed by far-infrared irradiation to shorten the processing days. In any case, it is necessary to suppress the residual amount as sulfurous acid to 0.03 g or less per 1 kg of the product. Sulfur fumigation often pollutes the environment with odors and acid air associated with the emission and leakage of sulfur fumes. In addition, there is a growing interest among consumers that the consumption of pollution-free and pesticide-free foods is effective in maintaining health. It is desired to improve.
On the other hand, in order to improve the shelf life of dried persimmons, vacuum packaging and nitrogen gas filling packaging have been carried out slightly. However, despite the low unit price of dried persimmons, large-scale facilities had to be installed, and the cost was high. In addition, iron-based oxygen scavengers, ethanol preparations, and desiccants have been frequently used to maintain the freshness of dried persimmons.

Oxygen scavengers are mainly used to remove oxygen in packaging bags by chemical reaction and maintain the quality of foods. Filling air-permeable bags with iron powder, ascorbic acid, activated carbon, etc. based on paper or plastic. It is common. As the oxygen scavenger, there are an iron type (inorganic type) using an oxidation reaction of iron or an iron compound and an organic type using an oxidation reaction of reductones such as ascorbic acid and an adsorption ability of activated carbon. Inorganic oxygen scavengers are safe, easy to handle, and inexpensive, but organic ones are not affected by metal detectors.
In addition, the oxygen scavenger contains the moisture necessary for the reaction with oxygen in advance and is a self-reactive type that begins to absorb oxygen as soon as it comes into contact with oxygen, and a dry that begins to absorb oxygen upon exposure to air. It is classified as a moisture-dependent type that does not absorb oxygen in the atmosphere and absorbs oxygen after contact with high-humidity air. An iron-based oxygen absorber can maintain an atmosphere having a low oxygen concentration of 0.1% or less if the oxygen absorbing capacity of the oxygen absorber and the gas barrier property of the packaging material are appropriate. There is no need for high barrier packaging materials required for gas replacement packaging.
There are many manufacturers of oxygen scavengers, and AGELESS (registered trademark of Mitsubishi Gas Chemical Co., Ltd.) and Toppan Printing Co., Ltd. freshness-keeping agents are mainly used. AGELESS has a moisture-dependent type and a self-reactive type as a packaging form, but the main purpose of keeping freshness of dried persimmon is to prevent deterioration, mold prevention, discoloration, etc. When using (for example, Ageless F type, letterpress FT type) and packaging several raisins in one tray, use a self-reactive type (eg, Ageless Z type, Letterpress C type).

Problem: Very recently, harsh conditions have been demanded for dried straw from the viewpoint of ensuring food safety.
1. Since conventional oxygen scavengers are mainly composed of iron, they are detected by metal detectors. For this reason, there was a suspicion that metal pieces (needle, cutter blade) remained in the drying basket, which was inconvenient in shipment.
2. In the oxygen scavenger whose main component is iron, components such as manganese are also included. Dried persimmons (anpo persimmons) have a high moisture content of 40 to 50%, so they are fermented in packaging bags and generate harmful gases such as ethylene in warm rooms. It is said that carcinogens are generated when manganese and ethylene gas react. Because of this suspicion, iron-based oxygen scavengers should not be used.
3. The moisture-reactive iron-based oxygen scavenger is convenient for maintaining freshness if the oxygen scavenging period is 0.5 to 1 day in a room at 25 ° C., but the oxygen scavenger is mainly composed of a self-reactive organic substance. Then, since it takes 3 to 4 days for deoxygenation under the same conditions, it is not preferable for maintaining freshness.

  It was impossible to store anchovy (40-50%) with a particularly high moisture content for a year or more using a deoxidizer. The first is that the color changes, the second is that carbon dioxide and ethylene gas are generated, and the third is that the taste is poor. If you put an oxygen scavenger that exceeds the oxygen inhalation amount in the bag containing the anpo porridge, the flesh of the anpo porridge will quickly become unresilient, the color will also turn brown, and there will be no vitality Become.

Distributors and distributors are hoping to sell anpochi from spring to summer. However, in April, even if put in the refrigerator, oxygen enters the low-oxygen permeable bag, so that the anpochi ferments and becomes discolored, generates gas, and tastes bad. When thawing frozen anpo rice cake, the flesh is sticky and difficult to eat.
An object of this invention is to provide the packaging method which can preserve | save the fully-ripened red bean paste for a long term, without deterioration of a taste.

In order to achieve the above object, claim 1 of the present invention is to store an anchovy cake having a water content of 40 to 50% and an oxygen scavenger in a low oxygen permeable packaging bag or container and sealed for a long period of time. It is a packaging method of anpo rice cake characterized by being adapted to. According to a second aspect of the present invention, an anchovy cake having a moisture content of 40 to 50% and the first oxygen scavenger are housed and sealed in a small low oxygen permeable packaging bag, and the sealed packaging bag and the second oxygen scavenger are sealed. The oxygen scavenger is accommodated in a larger packaging bag or packaging container than the small low oxygen permeable packaging bag and sealed to be suitable for long-term storage.
The third aspect of the present invention is characterized in that, among the low oxygen permeable packaging bags, the oxygen suction amount of the oxygen scavenger of the large bag is more than twice that of the small bag.

  As described above, the present invention can be stored for a long period of time without fear of discoloration because the dried bean paste and the oxygen scavenger are housed and sealed in a low oxygen permeable packaging pouch.

FIG. 1 shows a state in which an anchovy 11 having a moisture content of 40 to 50% and an oxygen scavenger 12 are housed in a low oxygen permeable packaging bag 10 and sealed by a heat seal part 13. In this case, instead of the packaging bag 10, it may be housed and sealed in a low oxygen permeable packaging container (not shown).
FIG. 2 shows that the anpox 11 and the first oxygen scavenger 12 are housed in a small, low oxygen permeable packaging bag 10 and sealed with a heat-sealing portion 13, and further the sealed packaging bag 10 and 2 shows a case where two oxygen scavengers 15 are accommodated in a larger packaging bag 14 or a packaging container than the small low-oxygen permeable packaging bag 10 and sealed with a heat seal portion 16. Of the low oxygen permeable packaging bags, the oxygen absorbing amount of the oxygen absorber in the large packaging bag 14 is preferably at least twice that of the small bag 10.

  When an oxygen scavenger is enclosed in a low oxygen permeable packaging bag or when air in the packaging bag is extracted, a small amount of oxygen enters the bag, so that the oxygen concentration in the bag gradually increases. The anpochi in the bag begins to ferment, causing discoloration and gas. As a result, the taste of the anpo rice cake becomes progressively worse. A method for solving this problem is to prevent oxygen from entering the packaging bag. Double the low oxygen permeable packaging bags and store and seal the oxygen agent standing in both the small bag as the inner bag and the large bag as the outer bag. It is desirable that the oxygen absorber of the large bag has an oxygen inhalation amount twice or more that of the small bag. The storage temperature is set between 1 ° C and 5 ° C. The inside of the large bag is in an oxygen-free state for a long time, and the anpochi stored in the small bag together with the oxygen scavenger is also in an oxygen-free state. As described above, the anpochi stored in the double oxygen-free bag has no discoloration, no gas generation, and no bad taste. This state persists for more than a year in the dark at 1 ° C to 5 ° C.

  Next, a comparative test between the packaging using the low oxygen permeability single bag and the double packaging of the present invention was performed as follows, and the results are shown in Table 1.

[Comparative test]
a. Location: Tachibana Paperware Co., Ltd. Fukushima Office b. Implementation period: November 10, 2003 to January 10, 2005 c. Raw material dried rice cake: bee rice cake about 120g 1 piece drying rate 40%
d. Oxygen scavenger: Secur SW-150 (organic) manufactured by Nippon Soda.
Secur BP-500 (iron-based).
e. Packaging bag: OPP (stretched polypropylene) / Eval (Poval) / PE
20/17/40 (thickness of each layer is micron)
Oxygen permeability 0.3~4cc / ^m 2 / 20~25 ℃
f. Refrigerator: Sanyo Electric SRR-UV1881C2
Volume 1,550 liters. Temperature setting range: refrigerator −6 ° C. to 12 ° C.
g. Taste display: 5 stages Hide: Very delicious.
Yu: Delicious but fluffy.
Ryo: You can eat if you do it.
OK: Bad. Feels tangled on the tip of the tongue.
Impossible: Cannot eat. It smells rotten.
h. Material drought: 25 single bags. 25 double bags
(15 for each taste)
i. Chamber temperature: 5 ℃

The top view of the packaged goods by this invention. The top view of the double package by this invention.

Explanation of symbols

10 Low oxygen permeable packaging sachet 11 Anpo porcelain 12, 15 Oxygen absorber 13, 16 Heat seal part 14 Low oxygen permeable packaging sachet

Claims (3)

  Anpo-pocket packaging, characterized in that an anchovy with a moisture content of 40-50% and an oxygen scavenger are housed in a low-oxygen-permeable packaging bag or container and sealed to be suitable for long-term storage. Method.   An anchovy with a moisture content of 40 to 50% and the first oxygen scavenger are housed in a small low oxygen permeable packaging bag and sealed, and the sealed packaging bag and the second oxygen scavenger are further sealed. A method for packaging an anchovy, which is suitable for long-term storage by storing in a large low oxygen-permeable packaging bag or packaging container rather than a small low-oxygen-permeable packaging bag.   3. The packaging of red bean paste according to claim 2, wherein the oxygen absorption amount of the oxygen scavenger in the large bag among the low oxygen permeable packaging bags is more than twice that of the small bag. Method.

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