CN101044070B - Emulsified food packed into container - Google Patents

Emulsified food packed into container Download PDF

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Publication number
CN101044070B
CN101044070B CN2005800354645A CN200580035464A CN101044070B CN 101044070 B CN101044070 B CN 101044070B CN 2005800354645 A CN2005800354645 A CN 2005800354645A CN 200580035464 A CN200580035464 A CN 200580035464A CN 101044070 B CN101044070 B CN 101044070B
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China
Prior art keywords
container
oil
food
oxygen
type emulsion
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Expired - Fee Related
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CN101044070A (en
Inventor
野田治郎
松田始
小林英明
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Kewpie Corp
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QP Corp
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
    • B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A23L3/3436—Oxygen absorbent
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/18—Layered products comprising a layer of synthetic resin characterised by the use of special additives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/30—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers
    • B32B27/306—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers comprising vinyl acetate or vinyl alcohol (co)polymers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
    • B65D1/02—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents
    • B65D1/0207—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents characterised by material, e.g. composition, physical features
    • B65D1/0215—Bottles or similar containers with necks or like restricted apertures, designed for pouring contents characterised by material, e.g. composition, physical features multilayered
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2264/00—Composition or properties of particles which form a particulate layer or are present as additives
    • B32B2264/10—Inorganic particles
    • B32B2264/105—Metal
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2307/00—Properties of the layers or laminate
    • B32B2307/50—Properties of the layers or laminate having particular mechanical properties
    • B32B2307/552—Fatigue strength
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2307/00—Properties of the layers or laminate
    • B32B2307/70—Other properties
    • B32B2307/724—Permeability to gases, adsorption
    • B32B2307/7242—Non-permeable
    • B32B2307/7244—Oxygen barrier
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2307/00—Properties of the layers or laminate
    • B32B2307/70—Other properties
    • B32B2307/74—Oxygen absorber
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2439/00—Containers; Receptacles
    • B32B2439/40—Closed containers
    • B32B2439/60—Bottles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2439/00—Containers; Receptacles
    • B32B2439/70—Food packaging

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Ceramic Engineering (AREA)
  • Mechanical Engineering (AREA)
  • Seasonings (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Packages (AREA)

Abstract

The invention relates to an emulsification food with excellent storage stability, which is contained in a container, in particular to a contained emulsification food with excellent storage stability, which can be prevented from oil separating even after the container is unsealed and repeatedly extruded. The invention is formed by filling oilinwater emulsion food made of an unsaturated fatty acid contained emulsification material into a flexible multilayer-resin made container made. The invention is comprises: (1) the container made of flexible multilayer-resin has a resin layer with oxygen absorption capacity, and the emulsification food contained by the container with an anti-oxygen resin layer is arranged on the external side of the oxygen absorption resin layer; (2) the flexible multilayer-resin made container is provided with a resin layer with oxygen absorption capacity, and a first anti-oxygen resin layer is positioned on the external side of the oxygen absorption resin layer, and the emulsification food contained by the container with a second anti-oxygen resin layer, which is made of resin with reduced anti-oxygen performance caused by moisture, is arranged on the internal side of the oxygen absorption resin layer; (3) the emulsification food contained by the container made of an oxygen absorption and anti-oxygen resin layer is positioned in the multilayer-resin made container, wherein, the oxygen absorption and anti-oxygen resin layer is made by mixing the oxygen absorption resin and anti-oxygen resin.

Description

Emulsified food packed into container
Technical field
The present invention relates to emulsified food packed into container.More specifically, the present invention relates to be filled in the container dress food of the excellent storage stability in the flexible multi-layer resin container, even especially after container Kaifeng, for extruding content squeeze receptacle repeatedly, also can avoid oil-in-water type emulsion shape food the emulsified food packed into container of the excellent storage stability of separation to occur.
In addition, the invention still further relates to the specific oil-in-water type emulsion shape food of use, the emulsified food packed into container that higher degree ground reaches storage stability and avoids food separation.
In addition, the invention still further relates to not only storage stability good, can avoid food separation, but also have the emulsified food packed into container of more welcome strong taste and mouthfeel.
Background technology
In the prior art, consider factors such as convenience, the oil-in-water type emulsion shape food of mayonnaise class is filled in the flexible multi-layer resin container,, discharge or pour out oil-in-water type emulsion shape food by this container of extruding behind Kaifeng.
What be widely known by the people is, such flexible multi-layer resin container dress oil-in-water type emulsion shape food causes oil phase and aqueous phase separation because of extruding can destroy the part emulsified state, and separation of oil is especially remarkable, produces the problem that so-called oil separates.
And what be widely known by the people is that oil-in-water type emulsion shape food also exists the problem of local flavor deterioration in the preservation.
The contriver thinks, above-mentioned oil-in-water type emulsion shape food because of extruding causes that oil separates, the problem of local flavor deterioration and so on is subjected to by the very big influence of airborne oxygen institute oxidation.
Therefore, the contriver thinks, in the container of as far as possible avoiding airborne oxygen to see through, loads oil-in-water type emulsion shape food, can avoid the problems referred to above, therefore considers above-mentioned emulsification shape food is filled in the low flexible multi-layer resin container of oxygen permeability.
And, promptly know before this, by increasing the thickness of flexible multi-layer resin container, especially the thickness of ethylene-vinyl alcohol copolymer resin layer, can reduce oxygen permeating amount, increase the wall thickness of ethylene-vinyl alcohol copolymer resin layer,, can avoid local flavor deterioration (spy opens the 2002-255249 communique) in that oxygen permeating amount is substantially equal under the situation of loading emulsification shape food in the micro-multi-layer resinous container made of pliability.
Patent documentation 1: the spy opens the 2002-255249 communique.
Summary of the invention
The technical matters that invention will solve
Yet, even at above-mentioned oxygen permeating amount infinite tendency trace, particularly, load oil-in-water type emulsion shape food in the flexible multi-layer resin container for the oxygen permeating amount of above-mentioned communique (0.025mL/ day is following), although can avoid the local flavor deterioration, be not enough to solve the problem of the oil separation that causes because of extruding.
The inventor infers, its reason is, even reduce the transit dose of airborne oxygen, the oxygen that with regard to the problem that the oil that causes with regard to extruding separates, be adsorbed on the oxygen of this inner surface of container during the moulding of flexible multi-layer resin container, remains in the hoot in the gap between said vesse inside face and the emulsification shape food when filling emulsification shape food still can make a big impact.
In addition, the container with oxygen uptake function is recorded in the following communique: the spy opens that 2004-196337 communique, spy are opened the 2002-240813 communique, the spy opens 2001-58363 communique, special fair 6-49354 communique.
People have just known the container that this class absorbs oxygen a long time ago, yet, documents such as above-mentioned communique are about improving the patent application of resistance oxygen, particularly, be to absorb airborne oxygen from the outside, the result avoids oxygen to be penetrated into the interior patent application of container, but do not put down in writing by oil-in-water type emulsion shape food is filled in the flexible multi-layer resin container, absorb the content of oxygen from container inside, particularly, record does not absorb the oxygen that is adsorbed on when forming the flexible multi-layer resin container on this inner surface of container, or remain in the content of a small amount of oxygen in the gap between said vesse inside face and the emulsification shape food when absorb filling emulsification shape food, there is not to enlighten the problem that whether can solve the oil separation that causes because of extruding fully yet.
In addition, the inventor infers, with regard to the problem that oil separates, make the composition specialization of oil-in-water type emulsion shape food, particularly, make in the grease chlorophyll class content and (or) trans-fatty acid content is particular value, the oil that can avoid being filled in the oil-in-water type emulsion shape food in the specific flexible multi-layer resin container separates, and the raising storage stability, and then improve local flavor.And, although because of the nutrition feature aspect after the painted of existing oil-in-water type emulsion shape food and even the picked-up, and chlorophyll class, trans acids etc. are paid close attention to some extent, but do not enlighten fully by being conceived to this two constituents, the component content of these two kinds of character is controlled at below the scheduled volume, whether can reaches the oil of avoiding oil-in-water type emulsion shape food and separate, improve contents such as storage stability.
The technical scheme of dealing with problems
When addressing the above problem, absorb epoxy layer for utilizing, be adsorbed on oxygen on this inner surface of container when further absorbing the moulding of flexible multi-layer resin container, remain in a small amount of oxygen in the gap between said vesse inside face and the emulsification shape food when filling emulsification shape food, employing is invented the 1st, 2,3 described containers as solution.
Because of the contact site generation oxidation of above-mentioned oxygen and oil-in-water type emulsion shape food, particularly, because it is oxidized to contain the emulsified material of unsaturated fatty acid, it is unstable that emulsified state becomes.When being in oil-in-water type emulsion shape food under the unstable emulsified state and being squeezed the physical impact that causes, emulsified state is damaged, and will cause oil and separate.
Especially the oil-in-water type emulsion shape food that has the heavy body rerum natura because its flowing power is low, makes to only limit to the concentrated oxidation of position quilt that above-mentioned oxygen contacts, and is easy to cause the emulsified state instability.When being in oil-in-water type emulsion shape food under the unstable emulsified state and being squeezed the physical impact that causes, cause oil and separate.
For addressing the above problem, emulsified food packed into container of the present invention is to be filled into the emulsified food packed into container that forms in the flexible multi-layer resin container with containing the oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms, it is characterized in that, above-mentioned flexible multi-layer resin container has the oxygen absorption resin bed, and, has resistance oxygen resin bed at the exterior side of above-mentioned oxygen absorption resin bed.
And another emulsified food packed into container of the present invention is to be filled into the emulsified food packed into container that forms in the flexible multi-layer resin container with containing the oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms, it is characterized in that, above-mentioned flexible multi-layer resin container is when having the oxygen absorption resin bed, exterior side at above-mentioned oxygen absorption resin bed, also has the first resistance oxygen resin bed, and, in the inner face side of above-mentioned oxygen absorption resin bed, also be formed with by the second resistance oxygen resin bed that constitutes because of the resin that exists moisture to cause oxygen resistance to reduce.
And another emulsified food packed into container of the present invention is to be filled into the emulsified food packed into container that forms in the flexible multi-layer resin container with containing the oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms, it is characterized in that the oxygen that above-mentioned flexible multi-layer resin container has oxygen absorption resin and resistance oxygen resin dissolves mixing formation absorbs and the block resin bed.
In a preferred embodiment, said vesse of the present invention dress emulsification shape food comprises, containing the oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms is the above oil-in-water type emulsion shape food of 30Pas.
In a preferred embodiment, said vesse of the present invention dress emulsification shape food comprises, containing the oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms is the above oil-in-water type emulsion shape food of 100Pas.
In a preferred embodiment, said vesse dress emulsification shape food of the present invention comprises that above-mentioned emulsified material is the food of lipoprotein.
In a preferred embodiment, said vesse dress emulsification shape food of the present invention comprises that above-mentioned lipoprotein is the food of yolk lipoprotein.
In a preferred embodiment, said vesse dress emulsification shape food of the present invention comprises that emulsification shape food is the emulsification shape food of Mayonnaise-like food.
And the inventor finds, in the emulsified food packed into container of the invention described above, by using specific oil-in-water type emulsion shape food, can reach higher storage stability and can avoid food separation better.
Therefore, in a preferred embodiment, said vesse of the present invention dress emulsification shape food comprises, contains oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms and be the oil-in-water type emulsion shape food of chlorophyll class content below 200ppb in the lipid.
Said vesse of the present invention dress emulsification shape food more preferably comprises, contains oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms and be the oil-in-water type emulsion shape food of chlorophyll class content below 100ppb in the lipid.
In a preferred embodiment, said vesse of the present invention dress emulsification shape food comprises, contains oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms and be the oil-in-water type emulsion shape food of trans-fatty acid content below 3 weight % in the lipid.
Said vesse of the present invention dress emulsification shape food more preferably comprises, contains oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms and be the oil-in-water type emulsion shape food of trans-fatty acid content below 2 weight % in the lipid.
And discoveries such as the inventor when oil droplet size of oil-in-water type emulsion shape food is particular value, not only can have storage stability, avoid food separation, and, can obtain more welcome emulsified food packed into container with strong taste and mouthfeel.
Therefore, in a preferred embodiment, said vesse of the present invention dress emulsification shape food comprises, containing oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms and be the mean grain size that is dispersed in the oil droplet particle in this oil-in-water type emulsion shape food is the emulsified food packed into container of 1～2 μ m.
In a preferred embodiment, said vesse of the present invention dress emulsification shape food comprises, contains the emulsified food packed into container more than oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms accounts for the TL amount for the lipid amount that exists with the oil droplet more than the particle diameter 1 μ m, below the 2 μ m the 70 weight %.
In a preferred embodiment, said vesse of the present invention dress emulsification shape food comprises, containing the oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms is the emulsified food packed into container of lipid content below 40 weight %.
In a preferred embodiment, said vesse of the present invention dress emulsification shape food comprises, containing the oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms is the emulsified food packed into container of content of starch below 1 weight %.
The invention effect
In the present invention, be filled into and have oxygen and absorb in the flexible multi-layer resin container of resin bed by containing oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms, just can remove the oxygen that adsorbs or remain in the said vesse inside face, thereby avoid the oil of oil-in-water type emulsion shape food to separate very effectively.And, because of keeping the storage stability of oil-in-water type emulsion shape food for a long time, so can improve local flavor.
According to the present invention, emulsification shape food is being filled in the emulsified food packed into container that forms in the flexible multi-layer resin container, by
(1) make above-mentioned flexible multi-layer resin container have the oxygen absorption resin bed, and make above-mentioned oxygen absorption resin bed exterior side have resistance oxygen resin bed,
(2) make above-mentioned flexible multi-layer resin container have the oxygen absorption resin bed, and make above-mentioned oxygen absorption resin bed exterior side have the first resistance oxygen resin bed, and above-mentioned oxygen absorption resin bed inner face side also is formed with by the second resistance oxygen resin bed that constitutes because of the resin that exists moisture to cause oxygen resistance to reduce
(3) above-mentioned flexible multi-layer resin container has oxygen absorption and the block resin bed that oxygen absorption resin and resistance oxygen resin dissolves are mixed,
Just can remove the oxygen that adsorbs or remain in the said vesse inside face, therefore, separate very effective because of the oil that extruding causes for oil-in-water type emulsion shape food.And, the container dress oil-in-water type emulsion shape food that can effectively avoid the local flavor deterioration that the oxidation because of oil-in-water type emulsion shape food causes can be provided.
And, in the emulsified food packed into container of the invention described above, by using specific oil-in-water type emulsion shape food, just can reach good storage stability, and avoid the separation of food better.
And the oil-in-water type emulsion shape food with the invention described above of specific oil droplet size not only can avoid oil to separate, and, also have more welcome strong taste and mouthfeel, have excellent flavor, and the local flavor equilibrium.
Description of drawings
Fig. 1 is the cross-sectional view of the preferred concrete example of flexible multi-layer resin container of the present invention.
Fig. 2 is the cross-sectional view of the preferred concrete example of flexible multi-layer resin container of the present invention.
Fig. 3 is the cross-sectional view of the preferred concrete example of flexible multi-layer resin container of the present invention.
Fig. 4 is a flexible multi-layer resin container wall thickness measuring of the present invention position scheme drawing.
Fig. 5 be by EVOH form the bottle the oxygen permeating amount scheme drawing.
The specific embodiment
Suppress the mechanism that emulsified food packed into container separates
Although the people was just arranged in the past to oxygen permeability by the inhibition wall of container, seek to avoid the scheme of content oxidation to carry out research, but not at the peculiar problem that is filled into certain food such as emulsification shape food in the flexible container and is produced when pushing emulsification shape food, be conceived to be present in the oxygen of the interface portion between emulsification shape food and the inner surface of container, according to system analysis, seek to address the above problem.
Emulsified food packed into container of the present invention separates than the oil that the existing emulsification shape food that is filled in the flexible multi-layer resin container more can suppress to cause because of extruding.Although its detailed mechanism of action is determined as yet, but inventor's deduction is to utilize following effects to suppress oil to separate.
In case be adsorbed on the oxygen of flexible multi-layer resin container inside face and remain in the emulsified material oxidation that oxygen in the gap of said vesse inside face and content will contain unsaturated fatty acid when filling, the performance of this emulsified material is changed, will significantly reduce emulsion stability.Certainly, be under the situation of Mayonnaise-like food at emulsification shape food, to oxidation, cause emulsion stability significantly to reduce as the yolk lipoprotein receptor of emulsified material.
As mentioned above, because of oxidation makes the emulsified state physical impact such as in a single day obvious unsettled oil-in-water type emulsion shape food be squeezed that become, just can not keep emulsified state, fat particles will associate, and can see that oil separates.
Especially the oil-in-water type emulsion shape food that possesses the heavy body rerum natura because its flowing power is low, makes the residual emulsified material in position that only limits to be contacted with above-mentioned oxygen be concentrated oxidation, emulsified state easily to become extremely unstable.
Therefore, remove absorption or remain in the oxygen of flexible multi-layer resin container inside face, separate extremely effective for the oil of the oil-in-water type emulsion shape food of avoiding heavy body such as Mayonnaise-like food, lazy flow.
In the present invention, oil-in-water type emulsion shape food further adopts specific components, particularly, make in the lipid chlorophyll class content and (or) trans-fatty acid content is particular value, the said vesse dress emulsification shape food more specific than emulsified material more can suppress oil and separate, and can further improve the storage stability of oil-in-water type emulsion shape food.And, the plant wet goods of the lipid of chlorophyll class by being commonly used for oil-in-water type emulsion shape food is present in the oil-in-water type emulsion shape food, these chlorophyll classes are behind refining steps such as the decolouring of passing through vegetable oil and deodorizing operation, still remain in the food, even under the preservation condition of oil-in-water type emulsion shape food, also has the effect of accelerating oxidation (especially photooxidation).Trans acids is the accessory substance that is created in the vegetable oil manufacturing process, is the accessory substance that mainly is created on the hoot in the deodorizing operation, when this trans-fatty acid content more for a long time, equally can be under the preservation condition of oil-in-water type emulsion shape food accelerating oxidation.Chlorophyll class and trans acids are in existing oil-in-water type emulsion shape food, sometimes be conceived to also that cholesterol after painted and even the picked-up suppresses, the nutrition feature aspect, but for improving the storage stability that is filled in the oil-in-water type emulsion shape food in the flexible multi-layer resin container, especially for suppress oil separate the content notice these two kinds of compositions and control two compositions scheduled volume following aspect, do not do as yet in the past and appeared research.
And, in the present invention, by make the oil droplet particle that is dispersed in this oil-in-water type emulsion shape food adopt specific particle diameter and (or) particle size distribution of oil droplet particle, can improve the strong taste of oil-in-water type emulsion shape food and the local flavor and the harmony thereof of mouthfeel.Particularly, the mean grain size of oil droplet particle under the situation of 1～2 μ m or the lipid amount that exists of the oil droplet more than with particle diameter 1 μ m, below the 2 μ m account under the situation more than the 70 weight % of TL amount, the strong taste and the mouthfeel of oil-in-water type emulsion shape food have been significantly improved, but in the prior art, this oil-in-water type emulsion shape food that is dispersed with the even oil droplet of small particle diameter is difficult in does not basically have oil to separate, the steady in a long-term preservation in the absence of deteriorations such as the sense of taste, local flavor.This be because, the particle diameter of oil droplet is more little, the face area of oil droplet is big more on the contrary, increases more with the contact probability of oxygen, more is subject to the influence of temperature, light etc.
In addition, the improvement of the strong taste of oil-in-water type emulsion shape food, mouthfeel can improve the texture of food.Like this, just can seek to add the omission of the starch of joining or reduce its consumption for the texture that reduces the lipid amount in the oil-in-water type emulsion shape food and improve in the past.
One of concrete example of emulsification shape food
The present invention relates to emulsification shape food such as Mayonnaise-like food (the mayonnaise-type oil-in-water type emulsion shape food that comprises mayonnaise and have functions such as low-calorie), yolk sauce, semi-solid flavoring additives.This class emulsification shape food be if heavy body will be easy to illustrate problem of the present invention, especially comprise above, the above oil-in-water type emulsion shape food of the present invention of 100Pas particularly of 30Pas.For example, oil-in-water type emulsion shape food such as Mayonnaise-like food, yolk sauce, semi-solid flavoring additives etc. just belong to above-mentioned emulsification shape food.
Emulsification shape food of the present invention has like this cooperated the emulsified material that contains unsaturated fatty acid.The concrete preference of such emulsified material can be enumerated the emulsified material that (1) has the unsaturated fatty acid residue, phosphatide such as lecithin for example, lysophosphatides such as lysophosphatide, mono-fatty acid glyceride, sucrose fatty ester, poly-glycerine fatty acid ester and derivant thereof, and the emulsified material of (2) above-mentioned (1) or to contain with the free unsaturated fatty acid be the emulsified material of the lipoprotein of constituent, for example yolk lipoprotein, phospholipase A1 are handled yolk, phospholipase A2 is handled yolk, newborn source lipoprotein etc.
The preferred concrete example of emulsification shape food of the present invention can be enumerated for example particularly preferred example such as following mayonnaise.
(1) mayonnaise
Vinegar 10.0kg, clear water 4.0kg, salt 1.7kg, mustard meal 0.2kg, sodium glutamate 0.4kg are stirred in puddle mixer, add raw egg yolk 7.2kg then, raw albumen 4.0kg stirs in puddle mixer, and the vegetable oil 72.5kg that annotates then carries out thick emulsification.With colloid mill the thick emulsion of gained is made with extra care emulsification.
Gained mayonnaise viscosity is about 250Pas (Brookfield viscometer, (strain) Tokyo gauge system, rotor No.6, about 20 ℃ of product temperature, measurement under the revolution 2rpm).
Table 1
Mayonnaise
Cooperate raw material Use level (kg)
Oil phase material plant oil 72.5
Water raw material vinegar raw egg yolk clear water raw albumen salt sodium glutamate mustard meal 10.07.24.04.01.70.40.2
Add up to 100.0
(2) Mayonnaise-like food (low-calorie mayonnaise-type flavoring additives)
Vinegar 15.0kg, clear water 27.2kg, salt 2.5kg, mustard meal 0.5kg, sodium glutamate 0.5kg, dextrin 0.1kg, starch 3.0kg, xanthans 0.2kg are stirred in puddle mixer, add raw egg yolk 6.0kg then, raw albumen 15.0kg, stir in puddle mixer, the vegetable oil 30.0kg that annotates then carries out thick emulsification.With colloid mill the thick emulsion of gained is made with extra care emulsification.
Gained mayonnaise viscosity is about 130Pas (Brookfield viscometer, (strain) Tokyo gauge system, rotor No.6, about 20 ℃ of product temperature, measurement under the revolution 2rpm).
Table 2
Mayonnaise-like food
Cooperate raw material Use level (kg)
Oil phase material plant oil 30.0
Water raw material vinegar raw egg yolk clear water raw albumen salt sodium glutamate mustard meal dextrin starch xanthans 15.06.027.215.02.50.50.50.13.00.2
Add up to 100.0
(3) the above oil-in-water type emulsion shape food of 30Pas
Vinegar 8.0kg, clear water 13.0kg, salt 2.0kg, pepper 0.5kg, sodium glutamate 1.0kg, starch 2.0kg, cheese 10.0kg, xanthans 0.5kg, raw egg yolk 3.0kg are stirred in puddle mixer, and the vegetable oil 60.0kg that annotates then carries out thick emulsification.With colloid mill the thick emulsion of gained is made with extra care emulsification.
This oil-in-water type emulsion shape food viscosity of gained is about 40Pas (Brookfield viscometer, (strain) Tokyo gauge system, rotor No.6, about 20 ℃ of product temperature, measurement under the revolution 2rpm).
Table 3
The oil-in-water type emulsion shape food that 30Pas is above
Cooperate raw material Use level (kg)
Oil phase material plant oil 60.0
Water raw material vinegar raw egg yolk clear water cheese salt sodium glutamate pepper starch xanthans 8.03.013.010.02.01.00.52.00.5
Add up to 100.0
Two of the concrete example of emulsification shape food
Preferred other concrete example of emulsification shape food of the present invention can be enumerated the described particularly preferred example in for example following (4)～(7).
(4) the oil-in-water type emulsion shape food of lipid middle period chlorins content below 200ppb
One of preferred concrete example of emulsified food packed into container of the present invention can be enumerated, and contains the emulsified material that includes unsaturated fatty acid and be the oil-in-water type emulsion shape food of chlorophyll class content below 200ppb in the lipid.When the chlorophyll class content in the lipid surpassed 200ppb, storage stability was not enough sometimes.In the present invention, the chlorophyll class content in the lipid is particularly preferably in below the 100ppb.
Wherein, " chlorophyll class " mainly is meant four kinds of materials that are contained in usually in the refined plant grease, promptly, phaeophytin a (Pheophytin a) (hereinafter referred to as " Phy a "), phaeophytin b (Pheophytin b) (hereinafter referred to as " Phy b "), burnt phaeophytin a (Pyropheophytin is (hereinafter referred to as " Pyr a "), burnt phaeophytin b (Pyropheophytin b) (hereinafter referred to as " Pyr b ") a), and " chlorophyll class content " is meant the part by weight of the aggregate value of these four kinds of materials with respect to grease.The contriver thinks that these four kinds of materials are in the following formula (I), has following appointment X, R 1, R 2Substituent, (Chlorophyll a) (hereinafter referred to as " Chl a ") and chlorophyll b (Chlorophyll b) (hereinafter referred to as " Chl b ") is at vegetable fat extracts or full-refined arbitrary stage generates derivant to contained chlorophyll a in the oilseed as raw material.
Figure S05835464520070419D000121
Phy?a：X＝H 2、R 1＝CH 3、R 2＝COOCH 3
Phy?b：X＝H 2、R 1＝CHO、R 2＝COOCH 3
Pyr?a：X＝H 2、R 1＝CH 3、R 2＝H
Pyr?b：X＝H 2、R 1＝CHO、R 2＝H
Chl?a：X＝Mg、R 1＝CH 3、R 2＝COOCH 3
Chl?b：X＝Mg、R 1＝CHO、R 2＝COOCH 3
The content of contained above-mentioned chlorophyll class is subjected to the influence of the breed difference of feed oil tannin plant seed and degree of ripeness etc. in the edible vegetable oil and fat, and usually, the content in soybean, rapeseed seed etc. is more.In general, in these oilseed plant seeds contained chlorophyll through extract, come unstuck, treatment process such as depickling, decolouring and deodorizing, be removed successively and/or decompose.Representational extraction is handled and can be enumerated the hexane-extracted processing, and representational decolouring is handled can enumerate the atlapulgite processing, representative deodorizing operation can be enumerated steam distillation and handle.
Usually, contained chlorophyll class content is subjected to the influence of the condition etc. of raw material and above-mentioned each operation (especially bleaching process and deodorizing operation) in the refined plant oil.For reducing the content of chlorophyll class, the actv. scheme is to increase the atlapulgite amount in bleaching process, or improve the heating condition of steam distillation in the deodorizing operation, but excessively steam treatment might increase the growing amount of accessory substances such as trans acids, conjugated diene.
Preferred oil-in-water type emulsion shape food of the present invention can enumerate the lipid middle period chlorins content that for example obtains according to the method described above below the 200ppb, be preferably the oil-in-water type emulsion shape food below the 100ppb.Chlorophyll class content quantitatively can be according to " the temporary 5-2000 chlorophyll of standard grease test method(s) class (high performance liquid chromatography) " (with reference to " establishment of the high performance liquid chromatography sizing technique of vegetable fat middle period chlorins and contract experimental result ", Japan oiling association will, the 47th volume, o.11 (1998)) implement.
In the present invention, use specific flexible multi-layer resin container, and the chlorophyll class content that will have a photooxidation facilitation is reduced to below the 200ppb, just can suppresses oil and separate, improve storage stability.
Other method of making vegetable fat can be enumerated for example organic (organic food) vegetable fat etc. and extract processing without organic solvents such as hexanes in Fabrication procedure, but the oil expression method of at first squeezing etc.The preferred oil-in-water type emulsion shape of the present invention food comprises the emulsification shape food that utilizes this oil expression method to obtain.
(5) the oil-in-water type emulsion shape food of trans-fatty acid content below 3 weight % in the lipid
One of preferred concrete example of emulsified food packed into container of the present invention can be enumerated, and contains that the emulsified material that includes unsaturated fatty acid forms, the oil-in-water type emulsion shape food of the trans-fatty acid content in the lipid below 3 weight %.In the present invention, trans-fatty acid content is more preferably below 2 weight %.
Trans acids and conjugated diene etc. also are the oxidized products of oil-in-water type emulsion shape food initial stage.Therefore, in oil-in-water type emulsion shape food, suppress trans-fatty acid content and conjugated diene hydrocarbon content and can effectively improve the storage stability of oil-in-water type emulsion shape food after being filled in the container and separate with avoiding.
In the present invention, the trans-fatty acid content in the oil-in-water type emulsion shape food can be tried to achieve according to " AOCSOfficial Method Celf-96 " (" Determination of cis-and trans-Fatty Acids in Hydrogenated and Refined Oils and Fats byCapillary GLC ").
In addition, it is said that trans acids has increases LDL cholesterol in the blood, reduce the effect of HDL cholesterol level, therefore, has report to show, under the situation of huge uptake, can improve the cardiopathic risk that artery sclerosis etc. causes.Usually, only contain a small amount of trans acids in the vegetable fat, but, should make trans-fatty acid content low as far as possible according to above-mentioned background.
The adjusting of trans-fatty acid content mainly can realize by the condition (for example reducing the temperature of steam distillation etc.) that relaxes steam distillation in the deodorizing operation.
In the present invention, adopt specific flexible multi-layer resin container, and trans-fatty acid content is controlled at below the 3 weight %, just can avoid the separation of food, improve storage stability.
(6) the oil-in-water type emulsion shape food of oil droplet average particle size 1～2 μ m and
(7) the lipid amount that exists with the oil droplet form more than the particle diameter 1 μ m, below the 2 μ m accounts for the oil-in-water type emulsion shape food more than the TL amount 70 weight %.
One of preferred concrete example of emulsified food packed into container of the present invention can be enumerated, contain that the emulsified material that includes unsaturated fatty acid forms, the mean grain size that is dispersed in the oil droplet particle in this oil-in-water type emulsion shape food is the oil-in-water type emulsion shape food of 1～2 μ m.
The oil-in-water type emulsion shape food that this oil droplet average particle size is little more preferably has the emulsification shape food of strong taste and mouthfeel.Especially to account for the oil-in-water type emulsion shape food of the present invention more than the TL amount 70 weight % be mouthfeel to the lipid amount that exists with the oil droplet form more than the particle diameter 1 μ m, below the 2 μ m along good food such as sliding, deep or light, local flavors.In the present invention, as mentioned above, because even the little oil-in-water type emulsion shape food of oil droplet average particle size also can reach good storage stability, therefore, local flavor and local flavor harmony that the oil-in-water type emulsion shape food before can keeping for a long time preserving under harmless basically situation is had.
When the mean grain size of oil droplet particle was higher than 2 μ m, the viscosity of oil-in-water type emulsion shape food might relax, in addition, be lower than the emulsification shape food of 1 μ m for stable manufacturing mean grain size, need special manufacturing equipment, in food industry, be difficult under appropriate cost, make.Therefore, the mean grain size of oil droplet particle is preferably 1～2 μ m especially.In addition, when the ratio that the lipid amount that the oil droplet form more than with particle diameter 1 μ m, below the 2 μ m exists accounts for the TL amount is lower than 70 weight %, although for example mean grain size is 1～2 μ m, but because of containing the oil droplet particle of a large amount of particle diameters, so be difficult to obtain having target texture, the oil-in-water type emulsion shape food of texture greater than 2 μ m.
On the other hand, in recent years, for the prevention lifestyle disease, be intended to go on a diet etc., people have the trend of the oil-in-water type emulsion shape food of preference low-calorie, and therefore, people wish to develop the low oil-in-water type emulsion shape food of fat content.Oil-in-water type emulsion shape food of the present invention as mentioned above, mouthfeel is along sliding, deep or light, local flavors etc. are good, and has good storage stability, therefore, especially preferably as the low oil-in-water type emulsion shape food of fat content (for example, lipid content is the following oil-in-water type emulsion shape food of 40 weight %).
In addition, usually, the oil-in-water type emulsion shape food that fat content is low is low because of fat content, thus might feel that viscosity is improper, or deficiencies such as strong taste, texture.These problems can improve by adding the starch of joining more than the 1 weight % usually, but in the case, add the starch of joining and might impair flavours in food products, or make a mouthful molten sense variation.Therefore, as long as can reach strong taste, texture of expection etc., be preferably starch to add dosage the least possible.
Oil-in-water type emulsion shape food of the present invention as mentioned above, even under the low situation of fat content, strong taste, local flavor etc. are also good, therefore, do not join starch even do not add fully, perhaps add and join amount of starch, can reach welcome strong taste and texture yet.Therefore, in oil-in-water type emulsion shape food of the present invention, do not join starch, perhaps add and join the following amount of starch of 1 weight %, can reach welcome strong taste and texture yet even do not add fully.
The flexible multi-layer resin container
Flexible multi-layer resin container of the present invention is any container of following (1)～(3).
(1) the flexible multi-layer resin container is for having the oxygen absorption resin bed, and at the exterior side of above-mentioned oxygen absorption resin bed, has the container of resistance oxygen resin bed.
(2) the flexible multi-layer resin container is for having the oxygen absorption resin bed, and at the exterior side of above-mentioned oxygen absorption resin bed, has the first resistance oxygen resin bed, and, also be formed with container by the second resistance oxygen resin bed that constitutes because of the resin that exists moisture to cause oxygen resistance to reduce in the inner face side of above-mentioned oxygen absorption resin bed.
(3) the flexible multi-layer resin container is to have that the oxygen that oxygen absorption resin and resistance oxygen resin dissolves are mixed absorbs and the container of block resin bed.
Fig. 1 is the cross-sectional view of one of preferred concrete example of the flexible multi-layer resin container of above-mentioned (1).In this Fig. 1,1 is the sidewall of flexible multi-layer resin container, and 1a is the inside face (that is, the food side surface of container) of this flexible multi-layer resin container sidewall 1, and 1b is the outside face (that is outside of containers surface) of this flexible multi-layer resin container sidewall 1.2 expression oxygen absorption resin beds, 3 expression resistance oxygen resin beds.5 and 6 expression soft resin layers.This flexible multi-layer resin container 1 has the structure of utilizing above-mentioned oxygen absorption resin bed 2 to absorb the oxygen on the interface that is present between inner surface of container and the emulsification shape food.
Fig. 2 is the cross-sectional view of one of preferred concrete example of the flexible multi-layer resin container of above-mentioned (2).In this Fig. 2,1 is the sidewall of flexible multi-layer resin container, and 1a is the inside face (that is, the food side surface of container) of this flexible multi-layer resin container sidewall 1, and 1b is the outside face (that is outside of containers surface) of this flexible multi-layer resin container sidewall 1.2 expression oxygen absorption resin beds, 31 expressions, the first resistance oxygen resin bed, 32 expressions, the second resistance oxygen resin bed.5 and 6 expression soft resin layers.
This flexible multi-layer resin container also has the structure of utilizing above-mentioned oxygen absorption resin bed 2 to absorb the oxygen on the interface that is present between inner surface of container and the emulsification shape food.
The above-mentioned second resistance oxygen resin bed 32 was adsorbed on oxygen on the oxygen absorption resin bed 2 before emulsification shape food is filled in the said vesse, avoided the oxygen uptake ability of this oxygen absorption resin bed 2 to disappear.Yet, being preferably this second resistance oxygen resin bed 32 and having after being filled into oil-in-water type emulsion shape food in the said vesse, available oxygen absorbent resin layer 2 will adsorb or remain in the oxygen permeability of appropriateness of the oxygen absorption of flexible multi-layer resin container inside face.Therefore, preferably this second resistance oxygen resin bed 32 hinders the material formation of oxygen reduction, for example ethylene-vinyl alcohol copolymer resin (at this specification sheets hereinafter, being also referred to as " EVOH ") by along with humidity rises.Its reason as described later.
Fig. 3 is the cross-sectional view of one of preferred concrete example of the flexible multi-layer resin container of above-mentioned (3).In this Fig. 3,1 is the sidewall of flexible multi-layer resin container, and 1a is the inside face (that is, the food side surface of container) of this flexible multi-layer resin container sidewall 1, and 1b is the outside face (that is outside of containers surface) of this flexible multi-layer resin container sidewall 1.4 expression oxygen absorption resins mix the oxygen that forms with resistance oxygen resin dissolves and absorb and the block resin bed.5 and 6 expression soft resin layers.This flexible multi-layer resin container has the structure of utilizing oxygen absorption and block resin bed 4 to absorb the oxygen on the interface that is present between inner surface of container and the emulsification shape food.Thickness shown in following is the result of a measurement of device body shown in Figure 4 portion.
Under the situation of flexible multi-layer resin container shown in Figure 1, the thickness of oxygen absorption resin bed 2 is preferably 5～30 μ m.The thickness of resistance oxygen resin bed 3 is preferably 3～20 μ m.The thickness of moisture resistance resin bed 5 is preferably 10～50 μ m.The thickness of soft resin layer 6 is preferably 100～190 μ m.
Under the situation of flexible multi-layer resin container shown in Figure 2, the thickness of oxygen absorption resin bed 2 is preferably 5～30 μ m.The thickness of the first resistance oxygen resin bed 31 is preferably 3～20 μ m.The thickness of the second resistance oxygen resin bed 32 is preferably 3～20 μ m.The thickness of soft resin layer 5 is preferably 10～50 μ m.The thickness of soft resin layer 6 is preferably 80～180 μ m.
Under the situation of flexible multi-layer resin container shown in Figure 3, oxygen absorbs and the thickness of block resin bed 4 is preferably 5～30 μ m.The thickness of soft resin layer 5 is preferably 30～100 μ m.The thickness of soft resin layer 6 is preferably 70～170 μ m.
In flexible multi-layer resin container of the present invention, as long as without prejudice to purport of the present invention, other layer outside above-mentioned just can be set as required.For example, can be as required, between soft resin layer 5 and resistance oxygen resin bed 3, between resistance oxygen resin bed 3 and oxygen absorption resin bed 2, between the soft resin layer 5 and the first resistance oxygen resin bed 31, between the first resistance oxygen resin bed 31 and oxygen absorption resin bed 2, between soft resin layer 5 and oxygen absorption and block resin bed 4, knitting layer (not shown) is set.In addition, also can form identical position, position with above-mentioned knitting layer as required, regeneration zone (reproduction, not shown) or resistance oxygen resin bed (not shown) are being set.In addition, also can form two or more in above-mentioned knitting layer, regeneration zone, the resistance oxygen resin bed.In the present invention, " regeneration zone " be meant leftover pieces such as impact bits that produced by container blow molding etc. or chip pulverized regeneration, and resin in the soft resin etc. etc. is sneaked in fusion again.
Oxygen absorption resin bed 2 can use suitable arbitrary substance in the flexible multi-layer resin container of the present invention when considering to use it for containers for food use.For example, can use and contain a kind of resin combination that absorbs the composition of airborne oxygen at least.Both can be that resinous principle itself has oxygen absorption, also can be to add the organic or inorganic composition that fits over wherein to have oxygen absorption.(1) the former can enumerate and contain oxidisability resin (the ethylene series resin that for example has the carbon side chain, polyester based resin with side chain, have the polyamide-based resin of side chain etc.) and catalyst compounds (for example iron, cobalt, nickel, copper, silver, tin, titanium, zirconium, vanadium, or their salt etc.) resin combination, (2) latter can enumerate and add the be furnished with the oxygen absorption cmpd various resin combinations of (for example reducibility iron).The preferred especially concrete example of oxygen absorption resin bed 2 comprises that transition metal series oxide catalyst or iron oxide oxygen absorbent are dispersed in the goods in the resin.In addition, but resin combination and gradation composition thereof both all have oxygen absorption.
Resistance oxygen resin bed 3,31,32 also can utilize the resin bed that meets purpose arbitrarily.In the present invention, preferred for example (1) ethylene-vinyl alcohol copolymer that utilizes, (2) are polyamide-based, especially preferably utilize nylon 6, nylon 6,6, nylon 6,10, nylon 11, nylon 12, nylon 13 etc.
Wherein, the second resistance oxygen resin bed 32 can be formed by the material that rises, hinders oxygen decline along with humidity, and for example ethylene-vinyl alcohol copolymer resin (EVOH), nylon 6 etc. are preferably EVOH especially.
Its reason is, after in said vesse, filling Mayonnaise-like food, because of having moisture in the oil-in-water type emulsion shape food, though this part moisture is few, but can see through the soft resin layer and arrive resistance oxygen resin, reduce the resistance oxygen resistance that epoxy layer had, thereby can effectively absorb the oxygen that adsorbs or remain in flexible multi-layer resin container inside face.
In the described flexible multi-layer resin container with oxygen absorption resin bed of the 2nd invention, have under the situation of layer (hereinafter referred to as evoh layer) that for example constitutes in above-mentioned oxygen absorption resin bed inner surface side as resistance oxygen resin bed by EVOH, in said vesse, fill before the oil-in-water type emulsion shape food, because of there not being moisture, so oxygen resistance can maintain higher level.But, exist under the situation of moisture at evoh layer as can be known, even moisture is seldom, also can causes hindering oxygen and obviously reduce, oxygen is seen through in a large number.
Therefore, the contriver thinks, by utilizing because of existing moisture to reduce the peculiar characteristic of EVOH of the oxygen resistance of evoh layer in the above-mentioned oil-in-water type emulsion shape food, oil-in-water type emulsion shape food such as Mayonnaise-like food are filled into oxygen absorption resin bed inner surface side have the resistance oxygen resin (for example EVOH) the flexible multi-layer resin container in the time, absorption or the oxygen that remains in container inside see through because of existing moisture to hinder the evoh layer of oxygen reduction, being absorbed resin bed by oxygen absorbs, therefore, separate extremely effective to the oil of avoiding causing because of extruding.
Promptly, EVOH is documented in for example document 1 " about transparency high retaining property bottle " Block ロ-エ-ス " " because of humidity causes the block content that great changes will take place, last field and man's work, " japanese food science " (in July, 1989 number the 61st page) and document 2 " various block film ", the pig respectful youth work of hunting is in " packing technique " (clear and in April, 60 number the 25th page).Shown in the document 2, even under such situation that has moisture such as for example polyethylene terephthalate (PET), oxygen permeating amount does not change yet, but EVOH transfers high humidity to along with environment, and oxygen permeating amount rises.In addition, the application Fig. 5 represents foregoing shown in the above-mentioned document 1, foregoing shown in the above-mentioned document 2 of table 4 expression of present specification.
Therefore, the second resistance oxygen resin bed 32 is preferably formed by the material that rises, hinders oxygen decline along with humidity, for example ethylene-vinyl alcohol copolymer resin (EVOH).Use this because of existing moisture to make the emulsified food packed into container of the present invention of the peculiar characteristic of above-mentioned resin of oxygen permeating amount increase, be to suppress emulsification shape food to fill the container dress food that the oxygen uptake ability of preceding oxygen absorption resin bed 2 reduces, and after filling emulsification shape food, can effectively absorb the oxygen in the container, therefore, excellent especially to the effect of avoiding causing oil to separate because of extruding.
Table 4
Figure S05835464520070419D000191
In flexible multi-layer resin container of the present invention, oxygen absorbs and block resin bed 4 can utilize arbitrary substance.For example, can use illustrative above-mentioned resin combination in illustrative above-mentioned resin combination in the oxygen absorption resin bed (i.e. (1) contain the resin combination of oxidisability resin and catalyst compounds and (2) add the various resin combinations of being furnished with the reducibility cmpd) and the resistance oxygen resin bed 3 (i.e. (1) ethylene-vinyl alcohol copolymer resin and (2) polyamide-based etc. resin combination) is dissolved the resin combination that mixes.
Soft resin layer 5,6 preferably utilizes (1) ethylene series resin, for example polyethylene, polypropylene, ethylene-propylene copolymer, poly-1-butylene, ethylene-butene copolymer, propene-1-butene copolymer, ethylene-propylene-butylene copolymer etc., (2) polyester based resin etc.
In the flexible multi-layer resin container of the present invention, the thickness of above-mentioned each layer can be arbitrary value.Mayonnaise uses preferred especially each thick layer by layer and concrete layer structure of flask in the lump shown in following example.In addition, the layer of Far Left record is the container skin, and the layer of rightmost record is the container internal layer.Numeral in the bracket is that each layer is with respect to integral thickness proportion (%).
(1) PE (10%)/the one EVOH31 (3%)/PE+Co (5%)/the 2nd EVOH32 (3%)/PE (79%)
(2) PE (30%)/EVOH+ nylon+Co (20%)/PE (50%)
(3) PP (10%)/knitting layer (2.5%)/EVOH (3%)/knitting layer (2.5%)/poly-m-xylene adipamide+Co (5%)/knitting layer (2.5%)/EVOH (3%)/knitting layer (2.5%)/PP (69%)
(4) PE (30%)/knitting layer (5%)/cobaltous octadecanate+PP+EVOH (10%)/knitting layer (5%)/PE (50%)
(5) PP (20%)/EVOH (5%)/oxygen-getter layer (10%)/PP (65%)
Wherein, PE represents polyethylene, and EVOH represents ethylene-vinyl alcohol copolymer resin, and PE+Co represents the resin combination that become to be grouped into by polyethylene composition and cobalt, EVOH+ nylon+Co represents the resin combination that become to be grouped into by EVOH composition, nylon composition and cobalt, and PP represents polypropylene.Oxygen-getter layer can example illustrate oxygen absorbent (being preferably iron is oxygen absorbent, ascorbic acid, new cobalt decanoate etc.) with adhesive resin that adds as required and/or MX nylon resin etc. be distributed to form in resin material (being preferably PE, PP etc.) layer.Wherein, iron is that oxygen absorbent comprises reducibility iron powder and pro-oxidant and/or mixture of catalysts and the goods that form by the layer coating reducibility iron powder system ball particle that contains pro-oxidant and/or catalyst.
The size of flexible multi-layer resin container of the present invention, shape, thickness of container wall and manufacture method etc. can take the circumstances into consideration to determine as required.For example, desired various requirement etc. is taken the circumstances into consideration definite in the time of can selling according to the proterties of container capacity, oil-in-water type emulsion shape food, necessary storage stability, oxygen absorption energy, flexible, cost and as circulation of commodities.
Representative container can be enumerated blank (Parison) moulding of the about 200 μ m of wall thickness of for example adopting coetrusion will have the structure of above-mentioned (1)～(5), the container of the high 20cm that this multilayer blank melt-blown moulding is made.
Embodiment
Adopt embodiment and comparative example, as follows to the explanation and the evaluation method thereof of emulsification shape food, flexible multi-layer resin container.
(I) emulsification shape food
Mayonnaise
Vinegar 10.0kg, clear water 4.0kg, salt 1.7kg, mustard meal 0.2kg, sodium glutamate 0.4kg are stirred in puddle mixer, add raw egg yolk 7.2kg then, raw albumen 4.0kg stirs in puddle mixer, and the vegetable oil 72.5kg that annotates then carries out thick emulsification.With colloid mill the thick emulsion of gained is made with extra care emulsification.
Gained mayonnaise viscosity is about 250Pas (Brookfield viscometer, (strain) Tokyo gauge system, rotor No.6, about 20 ℃ of product temperature, measurement under the revolution 2rpm).
Table 5
Mayonnaise
Cooperate raw material Use level (kg)
Oil phase material plant oil 72.5
Water raw material vinegar raw egg yolk clear water raw albumen salt sodium glutamate mustard meal 10.07.24.04.01.70.40.2
Add up to 100.0
(II) flexible multi-layer resin container
Container A (embodiment container)
With polyethylene (soft resin), ethylene-vinyl alcohol copolymer resin (resistance oxygen resin) and comprise that the resin combination (oxygen absorption resin) of polyethylene composition and cobalt composition is laminated into four layers, fill the resin system bottle container of mayonnaise etc. according to blow molding method preparation, the high 20cm of this container is the flask of upper end open.
Table 6
Container A
Material PE EVOH PE+Co PE
Layer constituent ratio (%) 10 3 5 82
Thickness (μ m) 20 6 10 164
Container B (embodiment container)
With polyethylene (soft resin), ethylene-vinyl alcohol copolymer resin (resistance oxygen resin) and comprise that the resin combination (oxygen absorption resin) of polyethylene composition and cobalt composition is laminated into five layers, fill the resin system bottle container of mayonnaise etc. according to blow molding method preparation, the high 20cm of this container is the flask of upper end open.
Table 7
Container B
Material PE EVOH PE+Co EVOH PE
Layer constituent ratio (%) 10 3 5 3 79
Thickness (μ m) 20 6 10 6 158
Container C (comparative example container)
Polyethylene (soft resin), ethylene-vinyl alcohol copolymer resin (resistance oxygen resin) are laminated into three layers, fill the resin system bottle container of mayonnaise etc. according to the blow molding method preparation, the high 20cm of this container is the flask of upper end open.
Table 8
Container C
Material PE EVOH PE
Layer constituent ratio (%) 37.5 5 57.5
Thickness (μ m) 75 10 115
(III) evaluation method
As above the gained mayonnaise is filled in said vesse A, container B and the container C, with the sealing of said vesse peristome, makes emulsified food packed into container with the aluminium envelope.Respectively to its enforcement following " extruding separation test ", " standing separation test ", " flavor evaluation test " and " oxidative degradation test ".
The extruding separation test
As above the gained mayonnaise is filled in said vesse A, container B and the container C, and container finish under 25 ℃ environment, leaves standstill and preserved 10 days, 3 months, 6 months, 10 months, 12 months, 15 months up.
Through the moment during above-mentioned, take out each container, open container cover, strip off aluminium is honored as a queen, from oral area remove the mayonnaise the container total weight 10%, slowly tighten container cover then, the mayonnaise oral area makes container be erectility up.Under this state, with (1) with hand squeeze receptacle central portion, go up simultaneously squeeze mayonnaise to not with the container cover state of contact, (2) unclamp hand then, treat that mayonnaise relies on from the recondition original state, implement repeatedly five times, leave standstill 2 hours operation then.This a succession of cover step that is operating as.
Implement this a succession of operation repeatedly, at distance mayonnaise 30cm place, the state of the mayonnaise that detects by an unaided eye.According to the tricks of the consecutive operation till separating until affirmation oil, estimate the oily separation property due to pushing.
The result is shown in following table.
Table 9
The extruding separation test
Leave standstill preservation condition Container A Container B Container C
25 ℃ * 10 days 24 20 10
25 ℃ * 3 months 20 20 8
25 ℃ * 6 months 18 16 5
25 ℃ * 10 months 14 12 2
25 ℃ * 12 months 10 10 1
25 ℃ * 15 months 4 4 0
The standing separation test
As above the gained mayonnaise is filled in said vesse A, container B and the container C, and container finish under 25 ℃ environment, leaves standstill and preserved 10 days, 3 months, 6 months, 10 months, 12 months, 15 months up.
Naked eyes confirm that mayonnaise separates state at the oil of container finish and device body portion.
The result is shown in following table.
In addition, in following table
"-" expression does not have separation
" ± " expression has a little separation (closely to the certifiable degree of 20cm)
"+" expression separates (closely to the certifiable degree of 30cm)
Serious separate (the open-and-shut degree) of " ++ " expression.
Table 10
The standing separation test
Figure S05835464520070419D000241
Flavor evaluation test (1)
As above the gained mayonnaise is filled in said vesse A, container B and the container C, and container finish under 25 ℃ environment, leaves standstill and preserved 10 days, 3 months, 6 months, 10 months, 12 months, 15 months up.
Confirm the harmony (aggregative equilibrium of delicious food, tart flavour, strong taste, mouthfeel, slaking flavor) of the activated flavour and the local flavor of each sample.
The result is shown in following table.
Table 11
The flavor evaluation test
Figure S05835464520070419D000251
Oxidative degradation test (TBARS)
As above the gained mayonnaise is filled in said vesse A, container B and the container C, and container finish under 25 ℃ environment, leaves standstill and preserved 10 days, 3 months, 6 months, 10 months, 12 months, 15 months up.
Start at the position cutting container of about 8cm from each container bottom with cutting knife, gathering the mayonnaise sample of 1g from wall.Each sample is diluted to 5 times with 0.15mol/L NaCl solution respectively, gets wherein 1mL in test tube, vibrate after adding 20% (W/V) trichloroacetic acid solution 1mL.Add 0.67% (W/V) thiobarbituric acid solution 2mL again, after in boiling water, heating about 10 minutes, with pin type filter (Cellulose Acetate 0.45 μ m (hydrophilic), the ADVANTEC system) filtering residue, use survey meter (U-2010 then, spectrophotometer, Hitachi's system) measures the absorbance at wavelength 535nm place.In addition, to the contrast liquid that the do not contain sample absorbance of assaying reaction gained supernatant too, subtract each other then.
The result is shown in following table.
Table 12
Oxidative degradation test (TBARS)
Leave standstill preservation condition Container A Container B Container C
Just make 0.080 0.080 0.080
25 ℃ * 10 days 0.075 0.080 0.080
25 ℃ * 3 months 0.068 0.082 0.103
25 ℃ * 6 months 0.074 0.089 0.143
25 ℃ * 10 months 0.076 0.084 0.188
25 ℃ * 12 months 0.079 0.088 0.209
25 ℃ * 15 months 0.078 0.090 0.251
By The above results as can be known, be filled in the oil-in-water type emulsion shape food preservation good stability in the flexible multi-layer resin container of the present invention (container A and container B), especially behind container Kaifeng, though in order to extrude content squeeze receptacle repeatedly, also can effectively avoid oil to separate.The contriver thinks, this be because, by the test results of oxidative degradation shown in the table 12 as can be known, container C as time goes by, degree of oxidation increases the weight of, it is unstable that emulsified state becomes.Otherwise even container A and container B through 15 months, almost do not have oxidation yet, therefore, emulsified state is stable.
Like this, emulsified food packed into container of the present invention by the separation test of extruding shown in the table 9 result as can be known, even be to stand physical impact, particularly, can not produce the emulsified food packed into container that oil separates even be through extruding yet.And this emulsified food packed into container also can guarantee good local flavor by the test results of flavor evaluation shown in the table 11 as can be known for a long time.
Flavor evaluation test (2)
Vinegar 10.0kg, clear water 4.0kg, salt 1.7kg, mustard meal 0.2kg, sodium glutamate 0.4kg are stirred in puddle mixer, add raw egg yolk 7.2kg then, raw albumen 4.0kg stirs in puddle mixer, and the vegetable oil 72.5kg that annotates then carries out thick emulsification.With colloid mill the thick emulsion of gained is made with extra care emulsification, make following mayonnaise ( sample 1,2,3).
Sample 1: in said method, vegetable oil is commercially available refined soybean oil atlapulgite (the GALLEON EARTH V that will buy 2, marshy land chemical frbre industry (strain) system) and the decolouring vegetable oil of the processing of decolouring (100 ℃, in the vacuum), make mayonnaise (the chlorophyll class content of this sample 1 is about 80ppb, and trans-fatty acid content is 1.7 weight %).
Sample 2: in said method, vegetable oil is commercially available refined soybean oil atlapulgite (the GALLEON EARTH V that will buy 2, marshy land chemical frbre industry (strain) system) and the decolouring vegetable oil of the processing of decolouring (100 ℃, in the vacuum), make mayonnaise (the chlorophyll class content of this sample 2 is about 200ppb, and trans-fatty acid content is 1.7 weight %).
Sample 3: in said method, vegetable oil directly uses commercially available refined soybean oil to make mayonnaise (the chlorophyll class content of this sample 3 is about 500ppb, and trans-fatty acid content is 1.7 weight %).
Be filled in said vesse B or the container C each mayonnaise 350g of above-mentioned sample 1～3 airtight.To the fluorescent lamp of a certain side-irradiation 10000Lx of container 24 hours, cut container then open, get the mayonnaise sample from the container contact inside face (part about thick 5mm) of shadow surface, confirm peroxide value (POV), local flavor harmony and activated flavour thereof.
In addition, the mensuration of peroxide value (POV) is as described below carries out.
At first, get above-mentioned mayonnaise sample 1g, adopt common Bl igh﹠amp; The Dyer method is extracted lipid components, should extract composition and make sample solution.Adopt difference of potential-coulometry, use Iijima electronics industry (strain) system POV instrument IP200 to measure the peroxide value of this gained sample solution.
The result is as shown in the table.
Table 13
POV: the meq/kg of unit
A ++: excellent (with preserve before compare, do not feel variation); A +: with preserve before directly contrast, only feel the degree of some difference; A: good, as the degree of food no problem.
Like this, use the present invention of the container B that contains the oxygen absorption resin bed,, also can effectively avoid the oxidative degradation of mayonnaise even under harsh fluorescence exposure experiment.
Flavor evaluation test (3)
Vinegar 10.0kg, clear water 4.0kg, salt 1.7kg, mustard meal 0.2kg, sodium glutamate 0.4kg are stirred in puddle mixer, add raw egg yolk 7.2kg then, raw albumen 4.0kg stirs in puddle mixer, and the vegetable oil 72.5kg that annotates then carries out thick emulsification.With colloid mill the thick emulsion of gained is made with extra care emulsification, make following mayonnaise ( sample 4,5,6).
Sample 4: in said method, vegetable oil is with commercially available refined soybean oil (chlorophyll class content is about 500ppb, and trans-fatty acid content is 1.7 weight %) atlapulgite (GALLEONEARTH V 2, marshy land chemical frbre industry (strain) system) and the vegetable oil of the processing of decolouring (100 ℃, in the vacuum), make mayonnaise (the chlorophyll class content of this sample 4 is about 80ppb, and trans-fatty acid content is 1.7 weight %).
Sample 5: in said method, vegetable oil is with commercially available refined soybean oil (chlorophyll class content is about 200ppb, and trans-fatty acid content is 2.8 weight %) atlapulgite (GALLEONEARTH V 2, marshy land chemical frbre industry (strain) system) and the decolouring vegetable oil of the processing of decolouring (100 ℃, in the vacuum), make mayonnaise (the chlorophyll class content of this sample 5 is about 80ppb, and trans-fatty acid content is 2.8 weight %).
Sample 6: in said method, vegetable oil directly uses commercially available refined soybean oil (chlorophyll class content is about 80ppb, and trans-fatty acid content is 5.4 weight %) to make mayonnaise.
Be filled in said vesse B or the container C each mayonnaise 350g of above-mentioned sample 4～6 airtight.Under 40 ℃ environment, preserved 30 days, cut container then open, get the mayonnaise sample from container contact inside face (part about thick 5mm), according to above-mentioned " flavor evaluation test (2) " same method, confirm peroxide value (POV), local flavor harmony and activated flavour.
The result is as shown in the table.
Table 14
Figure S05835464520070419D000281
POV: the meq/kg of unit
A ++: excellent (with preserve before compare, do not feel variation); A +: with preserve before directly contrast, only feel the degree of some difference; A: good, as the degree of food no problem.
Like this, use the present invention of the container B that contains the oxygen absorption resin bed, even promote also can effectively avoid the oxidative degradation of mayonnaise in the test in harsh oxidation.
Flavor evaluation test (4)
Use phospholipase A 2Handle raw egg yolk, the phospholipase A that obtains hemolysis rate 30% is handled yolk (solid constituent 50%).Above-mentioned phospholipase A processing yolk 60g, raw egg yolk 150g (solid constituent 12%), vinegar (acidity 4%) 150g, clear water 300g, salt 25g, xanthans 5g, mustard meal 5g, sodium glutamate 5g are stirred in puddle mixer, be modulated into water, add the 300g rapeseed oil then and carry out thick emulsification.With homogenizer for example " PHYSCOTRON NS-30U " ((strain) Microtec Nition system) the thick emulsion of gained is made with extra care emulsification, according to the oil droplet mean grain size and the particle size distribution of following method mensuration gained Mayonnaise-like food, the oil droplet proportion that mean grain size 1.5 μ m, particle diameter 1 μ m are above, 2 μ m are following is a grease single-piece 73%.
The measuring method of mean grain size and particle size distribution: gather the sample of 0.2～0.3g in the 100mL beaker, one side stirs one side with the policeman rabble and adds 0.5% sodium dodecyl sulfate solution to 20～30mL by amount, with sample dispersion.The sample that disperses is joined in the sample collector of particle size distribution meter (Shimadzu Seisakusho Ltd.'s system " SALD-200V ER ") in right amount,, measure to the degree that can in " measuring the zone ", show.
210g is filled in said vesse B and the container C airtight with Mayonnaise-like food.Preserve down at normal temperature (25 ℃), measure time dependent TBA number (TBARS), confirm the equilibrium and the activated flavour of local flavor simultaneously.
The result is shown in following table.
The measuring method of TBA number: will be kept at Mayonnaise-like food in embodiment container (container B) and the comparative example container (container C) respectively after 0,4,8,10,12 normal temperature (25 ℃) is preserved below the moon, cool off a week down at-40 ℃, be separated into water and oil phase.By oil phase part precision weighing 300mg sample, add 0.8% sodium dodecyl sulfate solution 0.40mL successively, acetate buffer (pH3.5) 1.50mL, butyl hydroxy toluene solution 50 μ L, TBA solution 1.50mL, water 0.80mL, under 5 ℃, handled through 60 minutes, directly in the boiling water-bath, handled 60 minutes, directly in the boiling water-bath, heated 60 minutes then.After the cooling, add water 1.0mL, normal butyl alcohol-pyridine mixed liquor (15:1) 5.0mL, vigorous stirring.Centrifugalization was measured the absorbance at supernatant 535nm place after 10 minutes under 3000rpm.Deduct the absorbance that other the contrast liquid that does not contain sample that records reacts the gained supernatant too.The value that so obtains is labeled as TBARS.In addition, measure the used survey meter of absorbance and above-mentioned oxidative degradation test in (TBARS) used identical, that is, and U-2010, spectrophotometer, Hitachi's system.
As above the gained mayonnaise is filled in said vesse A, container B and the container C, and container finish under 25 ℃ environment, leaves standstill and preserved 10 days, 3 months, 6 months, 10 months, 12 months, 15 months up.
Start at the position cutting container of about 8cm from each container bottom with cutting knife, gathering the mayonnaise sample of 1g from wall.Each sample is diluted to 5 times with 0.15mol/L NaCl solution respectively, gets wherein 1mL in test tube, vibrate after adding 20% (W/V) trichloroacetic acid solution 1mL.Add 0.67% (W/V) thiobarbituric acid solution 2mL again, heating is after about 10 minutes in boiling water, with pin type filter (Cellulose Acetate 0.45 μ m (hydrophilic), the ADVANTEC system) filtering residue, use survey meter (U-2010 then, spectrophotometer, Hitachi's system) measures the absorbance at wavelength 535nm place.
Table 15
Figure S05835464520070419D000301
The absorbance at TBARS:532nm place
Be filled in the moment of food before preservation among container B, the C, be: below the TBARS:0.05; Harmonious: good; Activated flavour: do not have
A ++: excellent (with preserve before compare, do not feel variation); A +: fabulous (with preserve before directly contrast, only feel the degree of some difference); A: good (as the degree of food no problem).
The result shows that in container B (embodiment container), even preserve 12 months, the increase of TBARS is also very slow, changing below 0.1, and in 12nd month flavor evaluation test, also be the result who satisfies as the good standard of flavours in food products.Otherwise in container C (comparative example container), TBARS sharply rose from 8th month, surpassed 0.15 at 10th month, after this also increased always.Be correlated with, sense result can confirm, surpasses after 8th month, and harmony is bad slightly, at 10th month, a little activated flavour is arranged.

Claims (7)

1. emulsified food packed into container; To contain oil-in-water type emulsion shape food that the emulsified material that includes unrighted acid forms is filled in the flexible multi-layer resin container and forms; Wherein, Described flexible multi-layer resin container is when having the oxygen absorption resin bed; Exterior side at described oxygen absorption resin bed also has the first oxygen barrier resin bed; And; Inner face side at described oxygen absorption resin bed; Also be formed with by the second oxygen barrier resin bed that consists of because of the resin that exists moisture to cause oxygen barrier to reduce
It is wherein, described that to contain oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms be the oil-in-water type emulsion shape food of the trans-fatty acid content of chlorophyll class content below 100ppb and in the lipid below 2 weight % in the lipid.
2. emulsified food packed into container, to contain oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms is filled in the flexible multi-layer resin container and forms, wherein, described flexible multi-layer resin container has the oxygen absorption resin and hinders oxygen absorption and the block resin bed that the oxygen resin dissolves mixes
It is wherein, described that to contain oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms be the oil-in-water type emulsion shape food of the trans-fatty acid content of chlorophyll class content below 100ppb and in the lipid below 2 weight % in the lipid.
3. emulsified food packed into container as claimed in claim 1 or 2, wherein, containing oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms is that the mean grain size that is dispersed in the oil droplet particle in this oil-in-water type emulsion shape food is the oil-in-water type emulsion shape food of 1～2 μ m.
4. emulsified food packed into container as claimed in claim 1 or 2, wherein, contain oil-in-water type emulsion shape food more than oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms accounts for the TL amount for the lipid amount that exists with the oil droplet more than the particle diameter 1 μ m, below the 2 μ m the 70 weight %.
5. emulsified food packed into container as claimed in claim 1 or 2, wherein, the lipid content that contains the oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms is below 40 weight %.
6. emulsified food packed into container as claimed in claim 1 or 2, wherein, the content of starch that contains the oil-in-water type emulsion shape food that the emulsified material that includes unsaturated fatty acid forms is below 1 weight %.
7. emulsified food packed into container as claimed in claim 1 or 2, wherein, described emulsification shape food is Mayonnaise-like food.
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