JP3061453B2 - Refrigerated or frozen food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to refrigerated or frozen foods, and more particularly, to refrigerated or frozen foods obtained by stacking two or more slices of meat or fish meat, slices or individualized products of fruits or dairy products, and the like.

[0002]

2. Description of the Related Art Heretofore, it has been known that meat or fish fillets, slices or individual products of fruits or dairy products are placed on a water-absorbent sheet, or further placed in a plastic bag and refrigerated or frozen. . However, in such conventional refrigerated or frozen foods, upon refrigeration or freezing and thawing, the contact surfaces of the cuts, slices or individual pieces that have been in contact with the water-absorbent sheet are likely to be dehydrated, and the flavor and texture thereof are low. There is a problem of damage and loss, especially in the case of two or more stacked cuts, slices or individualized products that have been refrigerated or frozen, simply placing these stacked products on a water-absorbent sheet will result in the refrigeration. Alternatively, there is a problem that a large amount of drip is generated between two or more stacked cuts, slices, or individual products upon freezing and thawing. In the case of conventional refrigerated or frozen foods, the original quality of the foods is remarkably impaired, especially when two or more fillets, slices or individual pieces are stacked and refrigerated or frozen.

[0003]

The problem to be solved by the present invention is to provide a refrigerated or frozen food product obtained by stacking two or more cuts, slices or individualized products, etc. An object of the present invention is to prevent the occurrence of a dehydration state and drip that impair the original quality.

[0004]

Means for Solving the Problems Thus, the present inventors have
In order to solve the above-mentioned problems, as a result of various studies, in the case of stacking two or more cuts, slices or individualized products in refrigerated or frozen foods, a specific water absorbing sheet is interposed between them. Has been found to be correct and suitable.

[0005] That is, the present invention relates to a food refrigerated or frozen by stacking one or more foods selected from the following food groups in two or more stages, wherein a hydrophobic property is provided between the foods stacked in two or more stages. Refrigerated or frozen food characterized by comprising a water-absorbent sheet in which a water-absorbent film is laminated on one or both sides of a support made of a polymer film or an aluminum foil while the water-absorbent film is in contact with the food According to. Food group: fruit, animal meat, fish meat, pasty products, dairy products, bread dough, confectionery dough or confectionery slices, blocks, cuts or individualized products

In the present invention, the foodstuffs are fruits, animal meat, fish meat, pasty products, dairy products, bread doughs, confectionery doughs or confectionery slices, blocks, cuts or individualized products. More specifically, it is a slice of fruit, a slice of livestock meat, a cut of fish meat, a pasty product, a dairy product, a bread dough, a confectionery block, or an individual product. In the present invention, these are stacked or refrigerated or frozen in two or more stages. At this time, a water-absorbing sheet is interposed between the foods stacked in two or more stages. The water-absorbent sheet is obtained by laminating a water-absorbent film on one side or both sides of the support. In the present invention, the water-absorbent sheet is interposed between two or more stacked foods in a state where the water-absorbent film is in contact with the food. Allow to refrigerate or freeze.

In the present invention, as the water absorbing film, films made of various materials can be used.
Cellophane, polyvinyl alcohol, polyacrylate,
Polyacrylamide, polyethylene oxide, saponified ethylene-vinyl acetate copolymer, modified cellulose,
It is preferred to use a material selected from a starch graft polymer, gelatin and glucomannan. It is preferable that all of these have a thickness of 1 to 100 μm. The film of the above material may be used alone as a water-absorbing film, but may also be used as a laminate of films of two or more materials. Some commercially available cellophane films and polyvinyl alcohol films are coated with a moisture-proof coating, but these are not suitable for the present invention.

[0008] As the water-absorbing film is preferably used in the range that the water absorption amount is 0.3~300g / m ^2, to use a range of 1 to 100 g / m ² more preferred. If the amount of water absorption is smaller than 0.3 g / m ² , the adhesiveness between the water-absorbent film and the food will be poor, and the water-absorbing film will be easily shifted or peeled. Conversely, the water absorption is 300 g / m ²
If it is larger than this, the water-absorbing film absorbs too much moisture of the food, impairing the flavor and texture of the food and reducing the food. In particular, cellophane has excellent wet strength and is a suitable material as a water-absorbing film. Here, the water absorption was W ₀ (g) when the sample was dried in a desiccator at 23 ° C. for 24 hours, then the sample was immersed in tap water at 20 ° C., taken out and the surface water was wiped off. The weight at the time is W ₁ (g), and the surface area of the sample is S (m ² ).
This is a value A (g / m ² ) calculated by the following equation. A = (W ₁ −
W ₀ ) / S

In the present invention, a hydrophobic polymer film or aluminum foil is used as a support. As such a hydrophobic polymer film, a polyolefin film, a polyester film, a polyvinyl chloride film,
Examples include a polyvinylidene chloride film, a polyamide film, a polystyrene film, and a polycarbonate film.

The support has a thickness of 3-10.
Although it is usual to use one in the range of 00 μm,
It is preferable to use one having a range of 00 μ
It is more preferable to use one having a range of 0μ. Thickness 3
If it is smaller than μ, the rigidity is insufficient, and it becomes difficult to substantially support the water-absorbing film. Conversely, if the thickness is larger than 1000 μ, it is economically disadvantageous. Particularly preferable material for the support from the viewpoint of rigidity is polypropylene or PET.
(Polyethylene terephthalate). And since such a support is used by interposing a water-absorbing sheet in which a water-absorbing film is laminated on one or both sides of the support between foods stacked in two or more stages, it protects the foods stacked in two or more stages. For this purpose, it is preferable to use a material having a good oxygen barrier property.
A cc / m ² · day · atm or less is preferable.

As a method for laminating the water-absorbing film and the support, a method usually used in the industry, for example, dry lamination or extrusion coating can be applied. The adhesive used in the dry lamination is not particularly limited as long as it is approved for food packaging materials and has sufficient adhesive strength, but a polyurethane-based adhesive or an epoxy-based adhesive is used. Is preferred. The thickness of the adhesive is not particularly limited, but is preferably in the range of 1 to 10 μm in a dry state.

In the case of refrigeration or freezing and thawing of foods stacked in two or more stages, if the above-mentioned water-absorbing film is brought into contact with the surface of the foods between them, the moisture inherent in the foods is absorbed more than necessary. Without dripping, the drip generated from the food surface can be absorbed in place and the drip can be prevented from flowing out to other parts. That is, drip rate = (weight of drip that could not be completely absorbed by water-absorbing film among generated drip / weight of original food) × 100 (%), water absorption = (drip absorbed by water-absorbing film) Weight / original food weight) x 100
(%) And the dehydration rate = drip rate + water absorption rate (%) can be kept low, so that the flavor and texture of the food are not impaired.

The water-absorbing film alone softens, swells and swells at the time of absorbing water, causing wrinkles to be unsightly. Also, when the water-absorbing film is removed and food is to be used, the water-absorbing film is used. Is in close contact with the food, the trigger for peeling is difficult to grasp, and workability is poor, but if the water-absorbing film is laminated on one or both sides of the support as described above, The shape is maintained and workability is improved.

The water-absorbing sheet used in the present invention may be a sheet in which a water-absorbing film is laminated on one side of a support, but it is more preferable that the sheet is laminated on both sides. When stacking, for example, slices of food, it is only necessary to interpose one sheet of water-absorbing sheet between the slices, which is economical and at the same time prevents curling of the water-absorbing sheet due to expansion of the water-absorbing film. It is. Further, it is preferable that the water-absorbing sheet be present not only between the foods stacked in two or more stages but also on the upper surface of the food in the uppermost stage and the lower surface of the food in the lowermost stage in the foods stacked in the two or more stages. Also in this case, the water-absorbent sheet is present in a state where the water-absorbent film laminated on the support comes into contact with the upper surface of the uppermost food and the lower surface of the lowermost food.

[0015] In the present invention, the freezing performed to obtain the frozen food may be slow freezing, but rapid freezing is preferred. Rapid freezing at about −50 ° C. results in a food with good flavor and form, with little drip during thawing and retaining the original quality after thawing.

A water-absorbing sheet is interposed in a state where a water-absorbing film is brought into contact between foods stacked in two or more stages, and these are usually packed in a plastic bag, cooled or frozen, and refrigerated or frozen. The packaging may be vacuum packaging, nitrogen gas replacement packaging, natural packaging, or the like, but vacuum packaging or nitrogen gas replacement packaging is preferred from the viewpoint of maintaining quality during refrigeration or frozen storage.

[0017]

Embodiment 1 FIG. 1 is a longitudinal sectional view (partial front view) showing an embodiment of the present invention.
It is. The water-absorbing sheet 11 is formed by laminating a water-absorbing film 21 on one side of a support 31 with a urethane-based adhesive. The slice A of the food is provided on the cut surface with the water-absorbent film 2 of the two water-absorbent sheets 11 having the same configuration.
1 and 21 are stacked in contact with each other and sealed in a plastic bag 41 with a chuck.

In the state shown in FIG.
Cellophane having a thickness of 35 μm, PET having a thickness of 20 μm as a support 31, and a lemon slice having a thickness of 4 mm as a slice A were used.
A total of 10 slices of lemon slice A sandwiched between plastic bags 4
After being sealed at 1 and rapidly frozen at -50 ° C, and then thawed in running water at 8 ° C for 2 hours, the drip rate, the water absorption rate, the dehydration rate, and the shape of the water-absorbing sheet were examined.
%, The water absorption rate was 4.0%, the dehydration rate was 4.0%, and the shape of the water absorbing sheet was normal. The water absorption of cellophane having a thickness of 35 μm used as the water absorbing film 21 is 45 g / m 2.
^{Was 2} .

Comparative Example 1 When only a lemon slice was sealed in a plastic bag without using a water-absorbing sheet and evaluated in the same manner as in Example 1, the drip rate and dehydration rate were 7.7%, and the lemon slice was Water was remarkably lost, and the product had no commercial value.

In addition, the two slices of Example 1 and Comparative Example 1 were subjected to a sensory evaluation of the thawed lemon slices by 10 male and 10 female panelists. A good result was tested for significance in Example 1.

Example 2 In the state shown in FIG.
5 μm cellophane, 20 μm thick PE as support 31
A laminate of T and a 10 μm thick OPP (stretched polypropylene) was used as a slice A, each having a thickness of 1.5 cm of fish meat, and a total of three stages of fish meat A sandwiched by a total of six water-absorbing sheets 11 in a plastic bag. Sealed to 41, -50
After quick freezing at 8 ° C. and thawing for 2 hours in running water at 8 ° C., the drip rate, water absorption rate, dehydration rate and shape of the water-absorbing sheet were examined. 4.0%, the shape of the water-absorbing sheet was normal.

Comparative Example 2 When a fish fillet alone was sealed in a plastic bag without using a water-absorbing sheet and evaluated in the same manner as in Example 2, the drip rate and dehydration rate were 8.2%, and the fish fillet was 8.2%. Water was remarkably lost, and the product had no commercial value.

In addition, two points of Example 2 and Comparative Example 2 were compared, and the sensory evaluation of the thawed fish meat by 10 male and 10 female panelists was carried out at a risk of 0.1%. A good result was significantly tested in Example 2.

Embodiment 3 FIG. 2 is a longitudinal sectional view (partial front view) showing another embodiment of the present invention. The water absorbing sheet 12 is made of a water absorbing film 22
2 is made of a support 32 laminated on both sides with a polyurethane adhesive. And cut food B, B
Is provided on the cut surface with the water-absorbent film 22 of the water-absorbent sheet 12,
22 are stacked in contact with each other and sealed in a plastic bag 42 with a chuck.

In the state shown in FIG.
Cellophane having a thickness of 30 μm as 2, 22; PET having a thickness of 25 μm as a support 31;
5 flour dough B sandwiched between a total of 6 water-absorbing sheets 12 using the respective flour doughs (dough for confectionery)
Was sealed in a plastic bag 42 and refrigerated at 2 ° C. for 1 month, and then the flour dough B was baked at 230 ° C. for 30 minutes. The drip rate after refrigeration was 0%, and a good fired product was obtained.

Without using a water-absorbent sheet, only the flour dough was sealed in a plastic bag, refrigerated and fired in the same manner as in Example 3. The drip rate after refrigeration was 2.1%. Example 3 and Comparative Example 3 were compared at two points, and the baked products were 10 males and 1 female.
When sensory evaluation was performed by 0 panelists, a favorable result was significantly tested in Example 3 with a risk rate of 1%.

[0027]

As is apparent from the above description, the present invention described above prevents the stacked foods from being dehydrated or causing drip from the stacked foods during refrigeration or freezing and thawing. Therefore, there is an effect that it is possible to provide a multi-stage refrigerated or frozen food having the original quality of food and convenient for use.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view (partial front view) showing an embodiment of the present invention.

FIG. 2 is a longitudinal sectional view (partial front view) showing another embodiment of the present invention.

[Explanation of symbols]

11, 12 ... water-absorbing sheet, 21, 22 ... water-absorbing film, 31, 32 ... support, 41, 42 ...
Plastic bags, A, B ... food slices

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Satoshi Murata 321 Minami-Akada, Minami-Nasuno-cho, Nasu-gun, Tochigi Prefecture 1174 106 Yoshikawa Heights JP-A-2-6848 (JP, A) JP-A-2-39846 (JP, A) JP-A-62-272934 (JP, A) JP-A-60-130332 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23B 4/06 501 A23B 7/04 A23L 3/36

Claims (3)

(57) [Claims] 1. A refrigerated or frozen food obtained by stacking one or more foods selected from the following food groups in two or more stages, wherein a hydrophobic polymer film is interposed between the foods stacked in two or more stages. Alternatively, a refrigerated or frozen food product comprising a water-absorbent sheet in which a water-absorbent film is laminated on one or both sides of a support made of an aluminum foil while the water-absorbent film is in contact with the food. Food group: fruit,
Livestock meat, fish meat, pastry products, dairy products, bread dough, confectionery dough or confectionery slices, blocks, cuts or individual pieces 2. The refrigerated or frozen food according to claim 1, wherein a water-absorbing sheet is also provided on the upper surface of the uppermost food and the lower surface of the lowermost food among the foods stacked in two or more stages. 3. The water-absorbing film is made of cellophane, polyvinyl alcohol, polyacrylate, polyacrylamide,
It is made of a material selected from polyethylene oxide, saponified ethylene-vinyl acetate copolymer, modified cellulose, starch graft polymer, gelatin, and glucomannan, and has a water absorption of 0.3 to 300 g / m ² . The refrigerated or frozen food according to claim 1 or 2, which is a food.