TW202038743A - Processed meat food package body includes a packaging material being low oxygen permeability, low water vapor permeability, and low light transmission, and containing a deoxidizer or having a deoxidizing functionality - Google Patents

Processed meat food package body includes a packaging material being low oxygen permeability, low water vapor permeability, and low light transmission, and containing a deoxidizer or having a deoxidizing functionality Download PDF

Info

Publication number
TW202038743A
TW202038743A TW109103006A TW109103006A TW202038743A TW 202038743 A TW202038743 A TW 202038743A TW 109103006 A TW109103006 A TW 109103006A TW 109103006 A TW109103006 A TW 109103006A TW 202038743 A TW202038743 A TW 202038743A
Authority
TW
Taiwan
Prior art keywords
processed meat
food
mass
processed
fish
Prior art date
Application number
TW109103006A
Other languages
Chinese (zh)
Other versions
TWI747147B (en
Inventor
今村友哉
福田憲滋
長田敦
多田元比古
小西達也
Original Assignee
日商瑪魯哈日魯股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日商瑪魯哈日魯股份有限公司 filed Critical 日商瑪魯哈日魯股份有限公司
Publication of TW202038743A publication Critical patent/TW202038743A/en
Application granted granted Critical
Publication of TWI747147B publication Critical patent/TWI747147B/en

Links

Classifications

    • 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
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/266—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • 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
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • 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
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/30—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants by excluding light or other outside radiation

Landscapes

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

Abstract

A processed meat food package body of the present invention includes a packaging material, and a casing-stuffed processed meat food air-tightly packaged in the packaging material. The casing is made of a film having oxygen permeability and water vapor permeability. The packaging material has low oxygen permeability, low water vapor permeability, and low light transmission. A deoxidizer is contained in the packaging material, or the packaging material has a deoxidizing functionality. The deoxidizer and the deoxidizing functionality are moisture-dependent type. The processed meat food is preferably a processed fish food.

Description

肉品加工食品包裝體Meat processed food packaging body

本發明係關於肉品加工食品包裝體。The present invention relates to a package of processed meat food.

習知，已知有在由合成樹脂薄膜所構成的腸衣中填充肉品而獲得的腸衣填塞肉品加工食品(例如專利文獻1)。此種腸衣通常係由透氧性與水蒸氣穿透性的薄膜形成。Conventionally, there is known an intestine-packed meat processed food obtained by filling meat in an intestine made of a synthetic resin film (for example, Patent Document 1). Such casings are usually formed by oxygen-permeable and water vapor-permeable films.

另一方面，食品的保存方法已知有將食品與脫氧劑一起封入於阻氧性的包裝材料中(例如專利文獻2)。專利文獻2的實施例中，脫氧劑係使用自力反應型的AGELESS(註冊商標)SAPE-100A或SAPE-50A。 [先前技術文獻] [專利文獻]On the other hand, as a storage method of food, it is known that the food is enclosed in an oxygen barrier packaging material together with a deoxidizer (for example, Patent Document 2). In the examples of Patent Document 2, the self-reactive AGELESS (registered trademark) SAPE-100A or SAPE-50A was used as the deoxidizer. [Prior Technical Literature] [Patent Literature]

[專利文獻1]日本專利特開2013-220846號公報 [專利文獻2]日本專利特開2011-125314號公報[Patent Document 1] Japanese Patent Laid-Open No. 2013-220846 [Patent Document 2] Japanese Patent Laid-Open No. 2011-125314

(發明所欲解決之問題)(The problem to be solved by the invention)

如專利文獻1所記載的習知腸衣填塞肉品加工食品，通常係包裝於由合成樹脂所構成的包裝材中進行流通、保管。包裝材通常亦具有透氧性與水蒸氣穿透性。此種腸衣填塞肉品加工食品的包裝體雖在長期保管中能保有抗菌性，但會發生肉品離水，肉品部分的體積縮小而腸衣表面出現皺折的現象。此種變質會限制腸衣填塞肉品加工食品的保存期限。 專利文獻2係記載使用脫氧劑的食品之保存方法。但是，專利文獻2所記載發明之目的在於抑制細菌增殖，對於腸衣填塞肉品加工食品為能長期保存而防止品質劣化之事並無考慮在內。The conventional sausage-packed processed meat food as described in Patent Document 1 is usually packaged in a packaging material made of synthetic resin for circulation and storage. Packaging materials usually also have oxygen permeability and water vapor permeability. Although the packaging body of such casing-filled meat processed foods can maintain antibacterial properties during long-term storage, the meat is separated from water, the volume of the meat part is reduced, and the casing surface wrinkles. Such deterioration will limit the shelf life of processed meat stuffed with casings. Patent Document 2 describes a method of preserving food using a deoxidizer. However, the purpose of the invention described in Patent Document 2 is to suppress the proliferation of bacteria, and it does not take into consideration that the casing-filled processed meat food can be stored for a long time and prevent quality deterioration.

本發明之課題在於：防止腸衣填塞肉品加工食品的食品經時性收縮等品質劣化，俾達食品的長期保存。 (解決問題之技術手段)The subject of the present invention is to prevent quality deterioration such as time-dependent shrinkage of processed meat foods filled with sausage casings, and to achieve long-term storage of foods. (Technical means to solve the problem)

本發明者等經深入鑽研的結果，驚人地發現將使用由具有透氧性與水蒸氣穿透性的薄膜所構成腸衣的腸衣填塞肉品加工食品，在具有低透氧性、低水蒸氣穿透性及低透光性的包裝材中與水分依存型脫氧劑一起封入，藉此可有效地改善長期保存時的上述離水與縮小。As a result of intensive research, the inventors have surprisingly found that the use of casings composed of a film with oxygen permeability and water vapor permeability to stuff processed meat The packaging material with permeability and low light permeability is enclosed together with a moisture-dependent deoxidizer, which can effectively improve the aforementioned water separation and shrinkage during long-term storage.

即，本發明所提供的肉品加工食品包裝體，係具備有：包裝材、與氣密地包裝於該包裝材內的腸衣填塞肉品加工食品；且， 上述腸衣係由具有透氧性與水蒸氣穿透性的薄膜構成； 上述包裝材係具有低透氧性、低水蒸氣穿透性及低透光性； 在上述包裝材內收容脫氧劑、或包裝材具有脫氧機能； 上述脫氧劑與上述脫氧機能係水分依存型。That is, the processed meat food package provided by the present invention is provided with a packaging material, and a casing-filled meat processed food that is airtightly packaged in the packaging material; and, The casing system is composed of a film with oxygen permeability and water vapor permeability; The above-mentioned packaging materials have low oxygen permeability, low water vapor permeability and low light transmittance; The deoxidizer is contained in the above-mentioned packaging material, or the packaging material has a deoxidizing function; The deoxidizing agent and the deoxidizing function are moisture-dependent.

以下，針對本發明根據其較佳實施形態進行說明。 本發明的肉品加工食品包裝體係具備有：包裝材、以及氣密地包裝於該包裝材內的腸衣填塞肉品加工食品；且，上述腸衣係由具有透氧性與水蒸氣穿透性的薄膜構成；上述包裝材係具有低透氧性、低水蒸氣穿透性及低透光性；在上述包裝材內收容脫氧劑、或包裝材具有脫氧機能；上述脫氧劑與上述脫氧機能係水分依存型。本發明的包裝體係藉由此種構成，便可防止腸衣填塞肉品加工食品的食品經時性收縮。又，本發明的包裝體係藉由上述脫氧劑或該脫氧機能、以及與上述包裝材的組合，亦可抑制長期保管中的食品經時性變色及食感變化。Hereinafter, the present invention will be described based on its preferred embodiments. The processed meat food packaging system of the present invention is provided with a packaging material, and an intestine-filled meat processed food airtightly packaged in the packaging material; and, the intestine system is composed of a packaging material having oxygen permeability and water vapor permeability Film composition; the above-mentioned packaging material has low oxygen permeability, low water vapor permeability, and low light transmission; the above-mentioned packaging material contains a deoxidizer, or the packaging material has a deoxidizing function; the above-mentioned deoxidizer and the above-mentioned deoxidizing function are moisture Dependent. With this configuration, the packaging system of the present invention can prevent the time-dependent shrinkage of food stuffed with meat processed foods in casings. In addition, the packaging system of the present invention can also suppress the time-dependent discoloration and changes in food texture of foods in long-term storage by using the deoxidizer or the deoxidizing function, and the combination with the packaging material.

肉品加工食品的肉品除了畜肉、鯨魚肉、魚肉之外，尚可舉例如：貝類或頭足類的身體等。畜肉係可舉例如：牛肉、豬肉、雞肉、羊肉、家兔肉、家禽肉等。魚肉的魚種類係可舉例如：青花魚、黃線狹鱈、白帶魚、狗母魚、鮪魚、沙丁魚、秋刀魚、鯖魚、鰻魚、鮭魚、竹筴魚、星鰻、鮟鱇、鰹魚、土魠魚、鯡魚、鰤魚、鱈魚、鯛魚、褐菖鮋、南藍鱈、北太平洋無鬚鱈、紅目鰱、紅金眼鯛、金線鰱、花魚、鋸峰齒鯊、雙髻鯊、藍鯊、紅石斑、黃蓋鰈、箭齒鰈、白姑魚、黃牙鯛、黑皮旗魚、窩斑鰶等。頭足類係可舉例如：烏賊、章魚等。貝類係可舉例如：扇貝等。該等係可使用1種、或組合使用2種以上。其中，肉品加工食品的肉品較佳係魚肉。魚肉雖含有魚油，因為魚油容易氧化，因而藉由在特定包裝材中使用脫氧劑，便可輕易發揮本發明的效果。從此觀點，魚肉特佳係含有赤身魚的魚肉或青魚的魚肉。赤身魚係可舉例如：鮪魚、鰹魚、竹筴魚、沙丁魚、鯖魚、秋刀魚、紅魽、鰤魚(包含：中鰤魚(hamachi)(40~60cm)、小鰤魚(inada)(30~50cm)、大鰤魚(mejiro)(60~80cm)等成長名・季節名)、日本銀帶鯡、鯡魚、飛魚、黃尾鰤。青魚係可舉例如：竹筴魚、沙丁魚、鯖魚、秋刀魚、土魠魚、紅魽、鰤魚(中鰤魚、小鰤魚、大鰤魚等)、日本銀帶鯡、鯡魚、針魚、飛魚、青花魚、黃尾鰤、白帶魚。腸衣填塞肉品加工食品所使用肉品的狀態並無特別的限制，可舉例如：糊狀、碎末狀、絞碎狀等。本發明從提高使用特定脫氧劑的食品在長期保管時的收縮抑制效果、及抑制經時性變色與食感降低效果的觀點，在肉品中，赤身魚的魚肉或青魚的魚肉合計較佳係含有15質量%以上、更佳係含有18質量%以上。又，就提高機能性的觀點，在肉品中，赤身魚的魚肉或青魚的魚肉合計較佳係60質量%以下、更佳係50質量%以下。又，肉品中赤身魚的魚肉較佳比例、及肉品中青魚的魚肉較佳比例，均可以該等合計比例的形式列舉與上述所舉比例同樣的比例。In addition to meat, whale meat, and fish meat, processed meat foods include shellfish or cephalopods. The livestock meat system may include, for example, beef, pork, chicken, mutton, rabbit meat, poultry meat and the like. The types of fish meat include, for example, mackerel, yellowtail pollock, white ribbon, dogfish, tuna, sardines, saury, mackerel, eel, salmon, horse mackerel, conger eel, anglerfish, bonito, Earthen fish, herring, yellowtail, cod, sea bream, brown calamus, southern blue whiting, North Pacific hake, red-eyed silver carp, red golden-eyed bream, golden thread carp, scallop, serrated shark, hammerhead Sharks, blue sharks, red grouper, yellow plaice, arrowtooth plaice, white aunty, yellow tooth bream, black swordfish, scorpionfish, etc. Examples of cephalopods include squid, octopus, etc. Examples of shellfish series include scallops. These systems can be used 1 type or in combination of 2 or more types. Among them, the meat of processed meat food is preferably fish. Although fish meat contains fish oil, because fish oil is easily oxidized, the effect of the present invention can be easily exerted by using a deoxidizer in a specific packaging material. From this point of view, the best fish meat contains the flesh of naked fish or herring. Naked fish may include tuna, bonito, jack mackerel, sardine, mackerel, saury, red saury, yellowtail (including: hamachi (40~60cm)), small yellowtail (inada) (30~50cm), yellowtail (mejiro) (60~80cm) and other growth names/season names), Japanese silver herring, herring, flying fish, yellow tailed yellowtail. Examples of herring family include: horse mackerel, sardine, mackerel, saury, saury, red saury, yellowtail (medium yellowtail, small yellowtail, big yellowtail, etc.), Japanese silver herring, herring, needlefish , Flying fish, mackerel, yellowtail, white ribbon fish. The state of the meat used in the sausage casing stuffed meat processed food is not particularly limited, and examples include paste, minced, and minced. In the present invention, from the viewpoint of improving the shrinkage inhibitory effect of foods using a specific deoxidizer during long-term storage, and the effect of inhibiting chronological discoloration and reducing food texture, among meat products, the total of redfish or herring is preferable It contains 15% by mass or more, more preferably 18% by mass or more. In addition, from the viewpoint of improving the functionality, among meat products, the total amount of the flesh of redfish or herring is preferably 60% by mass or less, and more preferably 50% by mass or less. In addition, the preferable ratio of the flesh of the naked fish in the meat and the preferable ratio of the fish of the herring in the meat may be the same as the above-mentioned ratios in the form of the total ratio.

肉品加工食品中，肉品的比例通常係20質量%以上且60質量%以下，從含有其他成分而提高機能性的觀點、以及食感等觀點，較佳係25質量%以上且50質量%以下。In processed meat foods, the proportion of meat is usually 20% by mass or more and 60% by mass or less. From the viewpoint of containing other ingredients to improve the function and the food texture, it is preferably 25% by mass or more and 50% by mass the following.

腸衣填塞肉品加工食品係可舉例如：使用魚肉作為肉品的「魚肉加工食品」，而「魚肉加工食品」係可舉例如：「魚肉混練製品」。所謂「魚肉混練製品」係指以魚肉為主原料，經磨碎，再於其中添加調味料、補強材等其他材料，並施行混練者，利用蒸煮、燒烤、煮湯、油炸、煙燻等加熱操作而形成製品，亦可含有起司、蔬菜、豆腐、畜肉等作為副原料。本發明中腸衣填塞的「魚肉混練製品」，係除魚板、起司魚板、竹輪、魚肉山芋餅、炸魚板之外，尚可舉例如平成23年8月31日消費者廳告示第8號所揭載「魚肉火腿及魚肉香腸品質表示基準」中記載的「魚肉火腿」及「魚肉香腸」。Examples of processed meat foods with casing stuffed meat include: "processed fish foods" that use fish as meat, and "processed fish foods" include, for example, "fish and meat mixed products". The so-called "fish-meat kneaded products" refers to the fish meat as the main raw material, which is ground, and then other materials such as seasonings and reinforcing materials are added to it, and then mixed, using steaming, barbecue, soup, frying, smoking, etc. The product formed by heating operation may also contain cheese, vegetables, tofu, meat, etc. as secondary raw materials. The "fish-meat kneaded product" stuffed in the casing of the present invention is in addition to the fish plate, cheese fish plate, bamboo wheel, fish potato cake, and fried fish plate. For example, the Consumer Affairs Agency notice dated August 31, 2011 The "Fish Ham" and "Fish Sausage" described in the "Fish Ham and Fish Sausage Quality Indication Standard" published in No. 8.

肉品加工食品係含有水分，其水分量通常係40質量%以上且80質量%以下，就提高長期保管時的收縮抑制效果、及抑制經時性變色與食感降低效果的觀點，較佳係45質量%以上且75質量%以下。水分量係可依照後述實施例所記載的方法測定。Processed meat foods contain water, and the water content is usually 40% by mass or more and 80% by mass or less. From the viewpoints of improving the shrinkage suppression effect during long-term storage, and suppressing the effect of chronological discoloration and reduction of food texture, the preferred system 45 mass% or more and 75 mass% or less. The moisture content can be measured in accordance with the method described in the examples described later.

肉品加工食品中的脂質量，就肉品加工食品當作防災食品利用性的觀點，較佳係2.0質量%以上，從有效防止長期保管時的收縮、以及色調與食感變化的觀點，特佳係5.0質量%以上。習知，增加油脂等脂質，係與香腸等肉品加工食品的食感降低有關，故被視為不佳。然而，本發明者發現當使用特定脫氧劑的長期保存時，藉由將肉品加工食品中的脂質量設為5.0質量%以上，便可有效防止肉品加工食品在長期保存下的食品收縮、以及色調與食感變化。從此項觀點，肉品加工食品中的脂質量更佳係15.0質量%以上、最佳係18.0質量%以上。又，從降低卡路里的觀點，肉品加工食品中的脂質量較佳係35.0質量%以下、特佳係30.0質量%以下。The fat quality in processed meat food is preferably 2.0% by mass or more from the viewpoint of the usability of processed meat food as a disaster prevention food. From the viewpoint of effectively preventing shrinkage during long-term storage, as well as changes in color and texture, it is particularly The best system is 5.0% by mass or more. It is known that the increase in lipids such as fats and oils is related to the decrease in the appetite of processed meat foods such as sausages, so it is considered poor. However, the inventors of the present invention found that when using a specific deoxidizer for long-term storage, by setting the fat mass in processed meat foods to 5.0% by mass or more, it is possible to effectively prevent processed meat foods from shrinking during long-term storage. And changes in color and taste. From this point of view, the fat content in processed meat foods is preferably 15.0% by mass or more, and most preferably 18.0% by mass or more. From the viewpoint of calorie reduction, the fat content in processed meat foods is preferably 35.0% by mass or less, and particularly preferably 30.0% by mass or less.

肉品加工食品就提高長期保管時的食品收縮抑制效果、及抑制經時性變色與食感降低效果的觀點，較佳係含有油脂。油脂係可舉例如：從棕櫚油、棕櫚核油、椰子油、玉米油、棉籽油、大豆油、菜籽油、米油、葵花油、紅花油、牛油、乳脂、豬油、可可油、魚油、鯨油等各種植物油脂、動物油脂中選擇之1種以上的油脂，以及以該等油脂為原料，經施行從氫化、餾分及酯交換中選擇之一或二以上處理的加工油脂。特別是就消費者能有效攝取卡路里的觀點，較佳係肉品加工食品含有植物油脂。From the viewpoint of enhancing the effect of inhibiting food shrinkage during long-term storage, and inhibiting the effect of time-dependent discoloration and reduction of texture, the processed meat food preferably contains fats and oils. Examples of fats include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, tallow, milk fat, lard, cocoa butter, One or more oils selected from various vegetable oils and animal oils such as fish oil and whale oil, and processed oils that are processed by hydrogenation, distillate and transesterification with one or more selected from these oils as raw materials. Especially from the viewpoint that consumers can effectively consume calories, it is preferable that processed meat foods contain vegetable fats.

當肉品加工食品係含有油脂的情況，從使用為防災食品利用性的觀點，其含量較佳係2.0質量%以上，而就有效防止長期保管時的食品收縮、以及色調與食感變化的觀點，特佳係5.0質量%以上、最佳係20.0質量%以上。又，肉品加工食品中的油脂含量，從降低卡路里等觀點，較佳係35.0質量%以下、特佳係30.0質量%以下。此處所謂「油脂」不僅是指添加於肉品中的油脂，亦包含肉品所含的油脂份。In the case of processed meat foods containing fats and oils, the content is preferably 2.0% by mass or more from the viewpoint of use as disaster-preventing foods, and from the viewpoint of effectively preventing food shrinkage during long-term storage and changes in color and texture , The best system is more than 5.0 mass%, and the best system is more than 20.0 mass%. In addition, the fat content in the processed meat food is preferably 35.0% by mass or less, and particularly preferably 30.0% by mass or less from the viewpoint of reducing calories. The term "fat" here not only refers to the fats and oils added to meat products, but also includes fats and oils contained in meat products.

肉品加工食品較佳係含有以二十二碳六烯酸(DHA)或二十碳五烯酸(EPA)為構成脂肪酸的油脂。此情況，藉由在特定包裝材中使用特定脫氧劑，便可更加發揮本發明的效果。從此項觀點，腸衣填塞肉品加工食品中，以二十二碳六烯酸(DHA)或二十碳五烯酸(EPA)為構成脂肪酸的油脂源，較佳係魚油含有0.1質量%以上、更佳係含有0.3質量%以上、最佳係含有8.0質量%以上。從肉品加工食品的色味等安定性的觀點，肉品加工食品中的魚油量較佳係20.0質量%以下、更佳係15.0質量%以下、特佳係10.0質量%以下。The processed meat food preferably contains fats containing docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA) as constituent fatty acids. In this case, by using a specific deoxidizer in a specific packaging material, the effects of the present invention can be more exerted. From this point of view, in sausage casing stuffed meat processed foods, docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA) is used as the fatty acid source of fat, preferably fish oil containing more than 0.1% by mass, More preferably, it contains 0.3% by mass or more, and most preferably contains 8.0% by mass or more. From the viewpoint of stability of the color and taste of the processed meat food, the amount of fish oil in the processed meat food is preferably 20.0% by mass or less, more preferably 15.0% by mass or less, and particularly preferably 10.0% by mass or less.

肉品加工食品50g中，就藉由在特定包裝材中使用特定脫氧劑而輕易發揮本發明之效果的觀點，DHA與EPA的合計量較佳係3mg以上，而就特別有效抑制長期保存時的肉品色調變化之觀點，較佳係20mg以上、最佳係50mg以上。又，從製造成本的觀點，DHA與EPA的合計量在肉品加工食品50g中，較佳係3000mg以下、更佳係2000mg以下。此處所謂「DHA與EPA的量」係指以三酸甘油酯之構成脂肪酸之形式存在的DHA與EPA所含之量。DHA與EPA的量係利用氯仿‐甲醇混液萃取法及甲基酯化法等方法便可測定。In 50g of processed meat food, from the viewpoint that the effect of the present invention can be easily exerted by using a specific deoxidizer in a specific packaging material, the total amount of DHA and EPA is preferably 3 mg or more, which is particularly effective in suppressing long-term storage. From the viewpoint of changes in the color of meat, it is preferably 20 mg or more, and most preferably 50 mg or more. In addition, from the viewpoint of manufacturing cost, the total amount of DHA and EPA in 50 g of processed meat food is preferably 3000 mg or less, more preferably 2000 mg or less. The "amount of DHA and EPA" here refers to the amount of DHA and EPA in the form of the constituent fatty acids of triglycerides. The amount of DHA and EPA can be determined by chloroform-methanol mixed liquid extraction method and methyl esterification method.

腸衣填塞肉品加工食品係在肉品中，視需要除了上述油脂、水之外，適當添加穀物粉類、澱粉類、蛋白質、油脂、植物體、調味料、著色料、保存料等，經混合後，再將所獲得混合物填充於腸衣中便可獲得。Casing stuffed meat processed foods are meat products. In addition to the above oil and water, if necessary, grain flour, starch, protein, oil, vegetable matter, seasonings, coloring materials, preservatives, etc. are appropriately added. After that, the obtained mixture can be filled in the casing.

例如典型地，就改善食感的觀點，肉品加工食品中非源自肉品的蛋白質量，較佳係例如2質量%以上且25質量%以下。肉品加工食品中的澱粉量，就改善食感的觀點，較佳係2質量%以上且25質量%以下、特佳係4質量%以上且20質量%以下。For example, typically, from the viewpoint of improving food texture, the amount of protein in a processed meat food that is not derived from meat is preferably, for example, 2% by mass or more and 25% by mass or less. The amount of starch in the processed meat food is preferably 2% by mass or more and 25% by mass or less, and particularly preferably 4% by mass or more and 20% by mass or less from the viewpoint of improving food texture.

腸衣係由具有透氧性與水蒸氣穿透性的薄膜構成。此處所謂「薄膜」係指由高分子材料構成的膜，較佳係將合成樹脂成形為膜狀的非食用部分。合成樹脂係可舉例如：VDC/VC(偏二氯乙烯/氯乙烯共聚合體)、VDC/MA(偏二氯乙烯/丙烯酸甲酯共聚合體)、HIPS(耐衝擊性聚苯乙烯)、PVDC(聚偏二氯乙烯)、PVC(聚氯乙烯)、PA(聚醯胺)、PE(聚乙烯)、PP(聚丙烯)、EVOH(乙烯・乙烯醇共聚合體)、PET(聚對苯二甲酸乙二酯樹脂)、及該等之1或2種以上的複合材，就破裂難度及保存性等觀點，較佳係聚偏二氯乙烯、聚醯胺、聚丙烯、或該等中之2種以上的複合材。構成腸衣的薄膜係熱可塑性樹脂時，可輕易獲得筒狀且長邊方向兩端熔接之腸衣，故較佳。The casing system is composed of a film with oxygen permeability and water vapor permeability. The term "film" herein refers to a film made of a polymer material, preferably a non-edible part formed of a synthetic resin formed into a film. Examples of synthetic resins include VDC/VC (vinylidene chloride/vinyl chloride copolymer), VDC/MA (vinylidene chloride/methyl acrylate copolymer), HIPS (impact resistant polystyrene), PVDC ( Polyvinylidene chloride), PVC (polyvinyl chloride), PA (polyamide), PE (polyethylene), PP (polypropylene), EVOH (ethylene and vinyl alcohol copolymer), PET (polyterephthalic acid) Polyvinylidene chloride, polyamide, polypropylene, or 2 of them are preferred from the viewpoints of difficulty of fracture and preservation, etc. More than species of composite materials. When the film constituting the casing is a thermoplastic resin, the casing can be easily obtained in a cylindrical shape and welded at both ends in the longitudinal direction, which is preferable.

構成腸衣的薄膜厚度，從破裂難度及保存性等觀點，較佳係30~60μm。The thickness of the film constituting the casing is preferably 30 to 60 μm from the viewpoints of difficulty of breaking and storage.

所謂「具有透氧性」，較佳係具有10cc/(m2 ・day・MPa)以上的透氧度、更佳係具有15cc/(m2 ・day・MPa)以上的透氧度，依情況亦可係20cc/(m2 ・day・MPa)以上或35cc/(m2 ・day・MPa)以上。透氧性係利用等壓法(MOCON法)等方法便可測定。透氧度係參考JIS K7126-2A：2006(塑膠膜及片-透氣度試驗方法-第2部：等壓法、附錄A：利用電解感測法進行的透氧度試驗方法)，在測定溫度23℃、濕度65%RH的條件下，使用透氧度測定裝置(MOCON公司製、透氧率測定裝置)便可測定。腸衣的透氧度，就可輕易抑制長期保管時的食品收縮、以及色調與食感變化的觀點，較佳係例如80cc/(m2 ・day・MPa)以下、更佳係70cc/(m2 ・day・MPa)以下。The so-called "with oxygen permeability" preferably has an oxygen permeability of 10cc/(m 2 ·day·MPa) or more, and more preferably has an oxygen permeability of 15cc/(m 2 ·day·MPa) or more, depending on the situation It can also be above 20cc/(m 2・day・MPa) or above 35cc/(m 2・day・MPa). Oxygen permeability can be measured by methods such as the isobaric method (MOCON method). The oxygen permeability refers to JIS K7126-2A: 2006 (Plastic film and sheet-Air permeability test method-Part 2: Isobaric method, Appendix A: Oxygen permeability test method using electrolytic sensing method), and the temperature is measured It can be measured using an oxygen permeability measuring device (manufactured by MOCON, oxygen permeability measuring device) under the conditions of 23°C and a humidity of 65%RH. The oxygen permeability of the casing can easily suppress the shrinkage of the food during long-term storage, as well as the change in color tone and taste. It is preferably 80cc/(m 2・day・MPa) or less, and more preferably 70cc/(m 2・Day・MPa) or less.

再者，所謂「具有水蒸氣穿透性」，較佳係具有2.0g/(m2 ・day)以上的水蒸氣穿透度、更佳係具有2.5g/(m2 ・day)以上的水蒸氣穿透度、亦可係6.0g/(m2 ・day)以上或6.5g/(m2 ・day)以上。水蒸氣穿透度係利用等壓法(MOCON法)等方法便可測定。水蒸氣穿透度係根據JISK-7129：2008，在溫度38℃、相對濕度90%RH的條件下，使用水蒸氣穿透度測定裝置(MOCON公司製、水蒸氣穿透率測定裝置)進行測定。腸衣的水蒸氣穿透度，就可輕易抑制長期保管時的食品收縮、以及色調與食感變化的觀點，較佳係10g/(m2 ・day)以下、更佳係9g/(m2 ・day・MPa)以下。Furthermore, the so-called "water vapor permeability" preferably has a water vapor permeability of 2.0g/(m 2 ·day) or more, and more preferably has a water vapor permeability of 2.5g/(m 2 ·day) or more The vapor permeability can also be 6.0g/(m 2・day) or more or 6.5g/(m 2・day) or more. The water vapor permeability can be measured by the equal pressure method (MOCON method) and other methods. Water vapor permeability is measured in accordance with JISK-7129:2008 at a temperature of 38°C and a relative humidity of 90%RH using a water vapor permeability measuring device (manufactured by MOCON, water vapor transmission rate measuring device) . The water vapor permeability of the casing can easily suppress food shrinkage during long-term storage, as well as changes in color and texture. It is preferably 10g/(m 2・day) or less, and more preferably 9g/(m 2・day・MPa) or less.

當上述腸衣填塞肉品加工食品係經過利用加熱施行殺菌步驟進行製造時，腸衣的水蒸氣穿透性與透氧性在殺菌步驟前後會有些微差異的情況。然而，本發明中不管殺菌步驟前後，腸衣的水蒸氣穿透性與透氧性較佳係在上述範圍內。When the above-mentioned casing-stuffed meat processed food is manufactured through a sterilization step by heating, the water vapor permeability and oxygen permeability of the casing may be slightly different before and after the sterilization step. However, in the present invention, regardless of before and after the sterilization step, the water vapor permeability and oxygen permeability of the casing are preferably within the above range.

腸衣通常係在一方向上由長筒狀薄膜構成。筒狀薄膜係例如使帶狀合成樹脂薄膜的兩側緣部重疊，再將重疊部分朝薄膜長邊方向依既定寬度施行熱熔接而形成者。筒狀薄膜係其長邊方向兩端部被密封形成密封部。密封部亦可係對由筒狀薄膜端部集束而成的集束部，施加超音波、高頻、或熱並進行熔接而成者。或者，密封部亦可係將合成樹脂線材捲繞於上述集束部，再將捲繞處進行熔接而成者。或者，密封部亦可係在上述集束部捲繞由鋁等金屬線材構成的密封構件並打結而成者，或者亦可係組合該等手法而形成者。特別係就可輕易抑制長期保管時的食品收縮、以及色調與色調變化之觀點，腸衣較佳係其長邊方向兩端部為利用超音波、高頻、或熱施行熔接並密封而成者。Casings are usually made of long cylindrical film in one direction. The cylindrical film is formed by, for example, overlapping both side edges of a band-shaped synthetic resin film, and then thermally fusing the overlapped portion in a predetermined width in the longitudinal direction of the film. The cylindrical film has both ends in the longitudinal direction sealed to form a sealed portion. The sealing part may be formed by applying ultrasonic waves, high frequency, or heat to the bundling part formed by bundling the ends of the cylindrical film. Alternatively, the sealing portion may be obtained by winding a synthetic resin wire around the above-mentioned bundling portion, and then welding the winding portion. Alternatively, the sealing part may be formed by winding a sealing member made of a metal wire material such as aluminum around the above-mentioned clustering part and knotting it, or may be formed by combining these methods. In particular, from the viewpoint that food shrinkage during long-term storage and changes in color tone and color can be easily suppressed, casings are preferably formed by welding and sealing both ends in the longitudinal direction using ultrasonic waves, high frequency, or heat.

填充於腸衣中的腸衣填塞肉品加工食品，較佳係在腸衣填充後施行殺菌。殺菌方法較佳係施行濕熱殺菌。殺菌的具體例係可舉例如：蒸氣式、熱水式(靜置式、旋轉式)、熱水淋浴式、靜水壓式、水封式、連續式等，較佳係熱水式。殺菌溫度較佳係115℃以上且125℃以下、更佳係118℃以上且121℃以下，又，殺菌時間較佳係2分鐘以上且25分鐘以下、更佳係3分鐘以上且20分鐘以下。加熱殺菌係可伴隨加壓實施，亦可依常壓實施。The casing stuffed meat processed food stuffed in the casing is preferably sterilized after the casing is filled. The sterilization method is preferably damp heat sterilization. Specific examples of the sterilization include, for example, a steam type, a hot water type (stationary type, rotary type), a hot shower type, a hydrostatic pressure type, a water-sealed type, a continuous type, etc., and a hot water type is preferred. The sterilization temperature is preferably 115°C or more and 125°C or less, more preferably 118°C or more and 121°C or less, and the sterilization time is preferably 2 minutes or more and 25 minutes or less, more preferably 3 minutes or more and 20 minutes or less. The heat sterilization system can be carried out with pressure or under normal pressure.

一般脫氧劑係有：利用從被保存物等之中蒸散的水分，而開始吸收氧的「水分依存型」脫氧劑，以及使脫氧劑組成物預先具有氧吸收反應所需要水分的「自力反應型」脫氧劑。本發明者發現自力反應型脫氧劑難以進行腸衣填塞肉品加工食品的長期保管。本發明藉由使用水分依存型作為與腸衣填塞肉品加工食品一起包裝的脫氧劑，便可迅速降低包裝體內的氧殘存量，能有效防止腸衣食品的收縮等品質降低之情形，且可維持腸衣食品的外觀。相對於此，若使用自力反應型，則如後述比較例1與2所示，外觀會惡化且長期保存困難。General deoxidizers include: "moisture-dependent" deoxidizers that start to absorb oxygen by using the moisture evaporated from the objects to be preserved, and "self-reactive type" that preliminarily contains the water required for the oxygen absorption reaction in the deoxidizer composition "Deoxidizer." The inventors of the present invention found that the self-reactive deoxidizer is difficult to carry out long-term storage of processed meat food stuffed with casings. The present invention uses a moisture-dependent type as a deoxidizer to be packaged with the casing-filled meat processed food, which can quickly reduce the amount of residual oxygen in the package, effectively prevent the shrinkage of the casing-coated food and other quality degradation, and can maintain the casing The appearance of the food. In contrast, if the self-reaction type is used, as shown in Comparative Examples 1 and 2 described later, the appearance deteriorates and long-term storage is difficult.

已知水分依存型脫氧劑係有鐵系脫氧劑、有機系脫氧劑等。「鐵系脫氧劑」係指藉由從周圍環境吸收鐵被氧化時所需要氧的機構，發揮脫氧機能的脫氧劑；「有機系脫氧劑」係指藉由氧化吸收有機物的機構，發揮脫氧機能的脫氧劑。其中，從脫氧效果高且成本低的觀點，較佳係水分依存型鐵系脫氧劑。Known moisture-dependent deoxidizers include iron-based deoxidizers and organic deoxidizers. "Iron-based deoxidizer" refers to a deoxidizer that exhibits a deoxidizing function by absorbing oxygen from the surrounding environment when iron is oxidized; "organic deoxidizer" refers to a mechanism that absorbs organic matter through oxidation and exhibits a deoxidizing function The deoxidizer. Among them, from the viewpoint of high deoxidizing effect and low cost, a moisture-dependent iron-based deoxidizer is preferred.

水分依存型鐵系脫氧劑係可舉例如：AGELESS(註冊商標)FX、FX-L、FJ-FJ、FM(三菱瓦斯化學股份有限公司製)；Wonderkeep(註冊商標)XW、XP(Powdertech股份有限公司製)；EVER FRESH KWX式(鳥繁產業股份有限公司製)；MODULAN(註冊商標)W(日本化藥食品科技股份有限公司)；KEEPIT(註冊商標)KWX、WR(Dorency股份有限公司製)；VITALLON LT、GS、GM(常盤產業股份有限公司製)；SEQUL(註冊商標)DU(NISSO FINE股份有限公司製)；OXY-EATER(註冊商標)鐵系・水分依存型(UENO FOOD TECHNO INDUSTRY股份有限公司製)；SANSO-RESU(註冊商標)KM式(博洋股份有限公司製)；SANSO-CUT(註冊商標)WYR(IRIS FINEPRODUCTS股份有限公司製)；FT、FTS(凸版印刷股份有限公司)等。Examples of moisture-dependent iron-based deoxidizers include: AGELESS (registered trademark) FX, FX-L, FJ-FJ, FM (manufactured by Mitsubishi Gas Chemical Co., Ltd.); Wonderkeep (registered trademark) XW, XP (Powdertech Co., Ltd.) Company system); EVER FRESH KWX type (manufactured by Toshige Industrial Co., Ltd.); MODULAN (registered trademark) W (Nippon Kayaku Food Technology Co., Ltd.); KEEPIT (registered trademark) KWX, WR (manufactured by Dorency Co., Ltd.) ; VITALLON LT, GS, GM (manufactured by Tokiwa Sangyo Co., Ltd.); SEQUL (registered trademark) DU (manufactured by NISSO FINE Co., Ltd.); OXY-EATER (registered trademark) iron-based and moisture dependent type (UENO FOOD TECHNO INDUSTRY shares) Co., Ltd.); SANSO-RESU (registered trademark) KM type (manufactured by Boyang Co., Ltd.); SANSO-CUT (registered trademark) WYR (manufactured by IRIS FINEPRODUCTS Co., Ltd.); FT, FTS (Toppan Printing Co., Ltd.) Wait.

脫氧劑的形態係可為片狀、膜狀、錠劑狀、卡片狀等之任一形態，可為小袋分裝形態、亦可非如此。又，當脫氧劑係片狀、膜狀、卡片狀等具有相對向二個面的形狀時，可為單面吸收式與雙面吸收式之任一者，但就包裝作業性・脫氧速度的觀點，較佳係單面吸收式。「單面吸收式」係指相對向二面之中僅一面會吸收氧的脫氧劑；「雙面吸收式」係指相對向二面雙方均會吸收氧的脫氧劑。The form of the deoxidizer may be in any form of sheet, film, lozenge, card, etc., and may be in a sachet-packed form or not. In addition, when the deoxidizer has a sheet, film, or card-like shape with two opposing surfaces, it can be either a single-sided absorption type or a double-sided absorption type. However, the packaging workability and deoxidizing speed are important From a viewpoint, a single-sided absorption type is preferable. "Single-side absorption type" refers to a deoxidizer that absorbs oxygen on only one of the two opposing surfaces; "double-sided absorption type" refers to a deoxidizer that absorbs oxygen on both sides of the opposing surface.

脫氧劑的氧吸收量，從包裝後在內部所存在氧量的觀點，在25℃、1氣壓下，較佳係10cc以上、更佳係15cc以上。氧吸收量的上限從縮短氧吸收時間的觀點，較佳係例如未滿500cc。The oxygen absorption amount of the deoxidizer is preferably 10 cc or more, and more preferably 15 cc or more at 25°C and 1 atmosphere from the viewpoint of the amount of oxygen present inside after packaging. The upper limit of the oxygen absorption amount is preferably less than 500 cc from the viewpoint of shortening the oxygen absorption time.

脫氧劑係可與腸衣填塞肉品加工食品一起封入於包裝材內，或者亦可使包裝材由經捏和入脫氧劑成分的樹脂構成，而使包裝材具有脫氧機能。當封入於包裝材內的情況，脫氧劑係配置於包裝材與腸衣填塞肉品加工食品之間。單面吸收式的情況，脫氧劑的吸收面較佳係朝向腸衣填塞肉品加工食品側。The deoxidizer system can be enclosed in the packaging material together with the sausage casing stuffed meat processed food, or the packaging material can be made of resin kneaded into the deoxidizer component, so that the packaging material has a deoxidizing function. When enclosed in a packaging material, the deoxidizer is arranged between the packaging material and the casing-filled meat processed food. In the case of the single-sided absorption type, the absorption surface of the deoxidizer is preferably toward the side of the casing-filled meat processed food.

將腸衣填塞肉品加工食品予以包裝的包裝材，係具有低透氧性、低水蒸氣穿透性及低透光性。本發明係藉由在具有低透氧性、低水蒸氣穿透性及低透光性的包裝材中，組合特定脫氧劑，便可防止腸衣填塞肉品加工食品出現變色、食感變化等品質劣化之情形，且可維持包含防止收縮在內的外觀。本發明所使用的包裝材係可舉例如含有金屬蒸鍍膜或金屬箔者，例如：金屬蒸鍍膜、金屬蒸鍍膜與合成樹脂的積層片、金屬箔、以及金屬箔與合成樹脂的積層片等。金屬蒸鍍膜係可舉例如：在合成樹脂薄膜上蒸鍍金屬者。又，此處所謂「合成樹脂」係可舉例如與上述構成腸衣的合成樹脂為同樣者。又，金屬蒸鍍時的金屬係可舉例如：鋁。金屬箔係可舉例如：鋁箔。上述積層片的合成樹脂，係可舉例如與上述構成腸衣的合成樹脂為同樣者。當使用金屬蒸鍍膜、金屬蒸鍍膜與合成樹脂的積層片、或金屬箔與合成樹脂的積層片時，熱可塑性樹脂層的內面側利用該樹脂層的熔接便可輕易密封，故較佳。The packaging material used to pack meat processed food stuffed with casings has low oxygen permeability, low water vapor permeability and low light permeability. The present invention combines a specific deoxidizer in a packaging material with low oxygen permeability, low water vapor permeability, and low light permeability to prevent discoloration and changes in food texture of processed meat stuffed with casings. Deterioration, and maintain the appearance including preventing shrinkage. The packaging material used in the present invention includes, for example, a metal vapor deposited film or metal foil, such as a metal vapor deposited film, a laminate sheet of a metal vapor deposited film and synthetic resin, a metal foil, and a laminate sheet of metal foil and synthetic resin. Examples of the metal vapor-deposition film system include those that vapor-deposit metal on a synthetic resin film. In addition, the "synthetic resin" used herein may be, for example, the same as the synthetic resin constituting the casing. In addition, examples of the metal system during metal vapor deposition include aluminum. The metal foil system can be, for example, aluminum foil. The synthetic resin of the said laminated sheet is the same as the synthetic resin which comprises the said casing, for example. When a metal vapor deposition film, a laminate sheet of a metal vapor deposition film and synthetic resin, or a laminate sheet of metal foil and synthetic resin is used, the inner side of the thermoplastic resin layer can be easily sealed by the fusion of the resin layer, which is preferable.

所謂「具有低透氧性」，較佳係具有0.5cc/(m2 ・day・atm)以下的透氧度、更佳係具有0.1cc/(m2 ・day・atm)以下的透氧度。所謂「具有低透氧性」係包含氧不穿透性的情況。The so-called "with low oxygen permeability" preferably has an oxygen permeability of 0.5cc/(m 2・day・atm) or less, and more preferably has an oxygen permeability of 0.1cc/(m 2・day・atm) or less . The so-called "with low oxygen permeability" includes the case of oxygen impermeability.

再者，「具有低水蒸氣穿透性」，較佳係具有0.5g/(m2 ・day)以下的水蒸氣穿透度、更佳係具有0.1g/(m2 ・day)以下的水蒸氣穿透度。「具有低水蒸氣穿透性」係包含水蒸氣不穿透性的情況。Furthermore, "has low water vapor permeability", preferably having a water vapor permeability of 0.5g/(m 2 ·day) or less, more preferably having water of 0.1g/(m 2 ·day) or less Vapor penetration. "With low water vapor permeability" includes the case of water vapor impermeability.

「具有低透光性」較佳係指目視未發現透光。"Having low light transmittance" preferably means that no light transmission is found visually.

包裝材的厚度，就容易提高低透氧性、低水蒸氣穿透性及低透光性的觀點，以及降低材料成本的觀點，較佳係40μm以上且100μm以下、更佳係60μm以上且90μm以下。The thickness of the packaging material is easy to improve the viewpoint of low oxygen permeability, low water vapor permeability and low light transmittance, as well as the viewpoint of reducing material cost, preferably 40μm or more and 100μm or less, more preferably 60μm or more and 90μm the following.

包裝材的形狀並無限定，只要可將腸衣填塞肉品加工食品與脫氧劑維持氣密地低透氧性、低水蒸氣穿透性，且能依維持遮光性狀態封入腸衣填塞肉品加工食品的話便可。腸衣填塞肉品加工食品及脫氧劑係可真空封入於包裝材中、亦可非真空封入。The shape of the packaging material is not limited, as long as the casing-filled meat processed food and the deoxidizer can maintain air-tightness, low oxygen permeability, low water vapor permeability, and can be enclosed in the casing-filled processed meat food while maintaining the light-shielding state If you can. The casing stuffed meat processed food and the deoxidizer can be enclosed in the packaging material in a vacuum or non-vacuum.

包裝材係在內部配置有腸衣填塞肉品加工食品的狀態下氣密地密封。本說明書中，所謂「氣密」較佳係指滿足下述(1)~(3)的3項條件： (1)官能檢査：雙手夾住包裝後製品並用手施壓而沒有感受到有空氣洩漏； (2)洩漏檢査：對所密封的部分沒有遺漏地噴霧AGELESS檢查劑(例如三菱瓦斯化學股份有限公司製AGELESS密封檢查)，在自然落下狀態下保管，20分鐘以上沒有發生從密封部分洩漏的狀況； (3)殘存氧濃度(%)：0.2體積%以下。The packaging material is airtightly sealed in a state where the casing is arranged inside to stuff the processed meat food. In this manual, the so-called "air tightness" preferably means that the following three conditions (1) to (3) are met: (1) Sensory inspection: hold the packaged product with both hands and apply pressure by hand without feeling air leakage; (2) Leak inspection: spray AGELESS inspection agent (for example, AGELESS seal inspection manufactured by Mitsubishi Gas Chemical Co., Ltd.) on the sealed part, and store it in a natural falling state. No leakage from the sealed part occurs for more than 20 minutes ； (3) Residual oxygen concentration (%): 0.2% by volume or less.

包裝體的容量，就保管容易度等觀點，相對於腸衣填塞肉品加工食品100g，較佳係100ml以上且320ml以下、特佳係120ml以上且310ml以下。此處，包裝體的容量係當包裝體中已封入肉品加工食品的情況，便指含有該肉品加工食品的體積。The capacity of the package, from the viewpoint of ease of storage, is preferably 100 ml or more and 320 ml or less, and particularly preferably 120 ml or more and 310 ml or less, relative to 100 g of a meat processed food stuffed with casing. Here, the capacity of the package refers to the volume of the processed meat food when the package has been enclosed in processed meat food.

將腸衣填塞肉品加工食品及脫氧劑，封入具有低透氧性、低水蒸氣穿透性及低透光性的包裝材中之本發明肉品加工食品包裝體，可抑制因離水造成的肉品收縮，且可抑制變色，進而可抑制食感劣化，因而保存期限可較長於習知，較佳係可設為12個月以上、更佳係30個月以上、特佳係84個月以上。 [實施例]The processed meat food packaging body of the present invention, in which casings are stuffed with meat processed foods and deoxidizers, enclosed in packaging materials with low oxygen permeability, low water vapor permeability, and low light transmittance, can inhibit the meat caused by water separation. The product shrinks and can inhibit discoloration, thereby inhibiting the deterioration of food texture, so the shelf life can be longer than conventional ones, preferably more than 12 months, more preferably more than 30 months, and more preferably more than 84 months . [Example]

以下，利用實施例針對本發明進行更詳細說明。然而，本發明範圍並不侷限於該實施例。Hereinafter, the present invention will be described in more detail using examples. However, the scope of the present invention is not limited to this embodiment.

[實施例1] 在魚漿(含青魚魚肉20質量%)25質量份中，添加：植物性蛋白質9.4質量份、植物性油脂10質量份、香味蔬菜碎末1質量份、澱粉8.4質量份、碳酸鈣1.3質量份、調味料4.9質量份、以及水40質量份，獲得糊狀的魚肉糊。該魚肉糊中，魚油比例係0.6質量%。將魚肉糊填充於直徑25mm、長度180mm、厚度54μm的筒狀薄膜中，再將筒狀薄膜兩端的集束部利用超音波施行密封，獲得腸衣填塞肉品體。將該腸衣填塞肉品體使用加壓殺菌裝置(型式：UHR-W137/40；神垣鐵工所製)，依120℃施行4~7分鐘殺菌，獲得腸衣填塞肉品加工食品。肉品加工食品的水分量依下述方法測定，結果為64.0質量%。肉品加工食品的脂質量依下述方法測定，結果為8.8質量%。肉品加工食品50g中的DHA或EPA量係25mg。腸衣所使用薄膜的材質係PA(聚醯胺)、PP(聚丙烯)的複合材，透氧度係43cc/(m2 ・day・MPa)、水蒸氣穿透度係6.9g/(m2 ・day)(殺菌後的透氧度係57cc/(m2 ・day・MPa)、水蒸氣穿透度係6.1g/(m2 ・day))。 包裝材係準備長邊方向的一端部呈開口之由長245mm、寬130mm的長方形鋁箔與合成樹脂的積層片(厚度84μm)所構成之立方體狀袋(容量430ml)。積層片係從內面側起積層著聚乙烯層、鋁箔、聚醯胺層。將2條腸衣填塞肉品加工食品(合計150g)放入包裝材中，利用真空包裝機(TOSPACK AUTOVACUUMPACKER)抽真空，然後施行熱封而將開口端部予以密封，獲得實施例1的包裝體。構成包裝材的鋁箔，透氧度係0cc/(m2 ・day・atm)、水蒸氣穿透度係0g/(m2 ・day)。在包裝體中封入脫氧劑(凸版印刷股份有限公司製FT-100(水分依存型、單面吸收式、氧吸收量100cc))。[Example 1] To 25 parts by mass of fish paste (containing 20% by mass of herring fish meat), add: 9.4 parts by mass of vegetable protein, 10 parts by mass of vegetable oil, 1 part by mass of fragrant vegetable grits, and 8.4 parts by mass of starch, 1.3 parts by mass of calcium carbonate, 4.9 parts by mass of seasoning, and 40 parts by mass of water were obtained to obtain a paste-like fish paste. In this fish paste, the proportion of fish oil was 0.6% by mass. The fish paste was filled into a cylindrical film with a diameter of 25 mm, a length of 180 mm, and a thickness of 54 μm, and the bundles at both ends of the cylindrical film were sealed by ultrasonic waves to obtain a casing stuffed meat body. Use a pressure sterilization device (model: UHR-W137/40; manufactured by Kamigaki Iron Works) to fill the casings with meat and sterilize at 120°C for 4-7 minutes to obtain processed meats with casings. The moisture content of the processed meat food was measured by the following method, and it was 64.0% by mass. The fat mass of the processed meat food was measured by the following method, and the result was 8.8% by mass. The amount of DHA or EPA in 50g of processed meat food is 25mg. The material of the film used in the casing is a composite of PA (polyamide) and PP (polypropylene), with an oxygen permeability of 43cc/(m 2・day・MPa) and a water vapor permeability of 6.9g/(m 2・Day) (Oxygen permeability after sterilization is 57cc/(m 2・day・MPa), water vapor permeability is 6.1g/(m 2・day)). The packaging material prepared a cubic bag (volume 430ml) composed of a rectangular aluminum foil with a length of 245mm and a width of 130mm and a laminated sheet (thickness 84μm) of synthetic resin with an open end in the longitudinal direction. In the laminated sheet, a polyethylene layer, aluminum foil, and polyamide layer are laminated from the inner surface side. Put two sausage casings stuffed meat processed foods (150 g in total) into a packaging material, vacuum with a vacuum packaging machine (TOSPACK AUTOVACUUMPACKER), and then heat seal to seal the open end to obtain the package of Example 1. The aluminum foil constituting the packaging material has an oxygen permeability of 0cc/(m 2・day・atm) and a water vapor permeability of 0g/(m 2・day). A deoxidizer (FT-100 manufactured by Toppan Printing Co., Ltd. (moisture-dependent type, single-sided absorption type, 100 cc of oxygen absorption)) is enclosed in the package.

水分量的測定方法：依常壓加熱乾燥法進行測定。乾燥溫度設為105℃，乾燥時間設為5小時。Moisture content measurement method: Measure according to normal pressure heating and drying method. The drying temperature was set to 105°C, and the drying time was set to 5 hours.

脂質的測定方法：利用酸分解法進行測定。Lipid measurement method: use acid decomposition method for measurement.

[實施例2] 針對實施例1的魚肉糊組成，將植物性油脂量變更為26質量份，且將水量變更為24質量份。除此之外，依照與實施例1同樣的方式獲得腸衣填塞肉品加工食品。依照上述方法測定肉品加工食品的水分量，結果為49.9質量%，測定脂質量的結果為26.2質量%。[Example 2] With respect to the fish paste composition of Example 1, the amount of vegetable oils and fats was changed to 26 parts by mass, and the amount of water was changed to 24 parts by mass. Except this, in the same manner as in Example 1, a processed meat stuffed food with casing was obtained. The moisture content of the processed meat food was measured according to the above method, and the result was 49.9% by mass, and the result of measuring the fat mass was 26.2% by mass.

[比較例1] 脫氧劑係使用凸版印刷股份有限公司製FHPP-100(自力反應型)。除此之外，依照與實施例1同樣的方式獲得比較例1的包裝體。[Comparative Example 1] As the deoxidizer, FHPP-100 (self-reactive type) manufactured by Toppan Printing Co., Ltd. was used. Otherwise, in the same manner as in Example 1, a package of Comparative Example 1 was obtained.

[比較例2] 脫氧劑係使用凸版印刷股份有限公司製FHPP-100(自力反應型)。除此之外，依照與實施例2同樣的方式獲得比較例2的包裝體。[Comparative Example 2] As the deoxidizer, FHPP-100 (self-reactive type) manufactured by Toppan Printing Co., Ltd. was used. Otherwise, in the same manner as in Example 2, a package of Comparative Example 2 was obtained.

(評價) 將實施例1及2、比較例1及2所獲得包裝體，在35℃的條件下保管35個月。另外，考量脂質之「10℃溫度變化所對應的品質指標反應速度(Q10 )」係2前後，若將肉品加工食品的Q10 假設為2，則35℃便係3倍加速條件的(脂質之「10℃溫度變化所對應的品質指標反應速度(Q10 )」，例如參照Materials Life, 2(1)p19-27(1990)的表2等)。 [官能] 由7位健康成人的官能檢查員(男性6位、女性1位)根據下述評價基準進行試吃，並依下述評價基準進行評價。其結果示於表1。另外，外觀評價時，任一樣品均沒有觀察到缺損、龜裂，且實施例的樣品亦無觀察到髒污。(Evaluation) The packages obtained in Examples 1 and 2, and Comparative Examples 1 and 2 were stored under 35°C conditions for 35 months. In addition, considering that the "quality index response speed (Q 10 ) corresponding to a temperature change of 10°C" of lipids is around 2, if the Q 10 of processed meat food is assumed to be 2, then 35°C is a triple acceleration condition ( For the "response speed of quality index (Q 10 ) corresponding to a temperature change of 10°C" of lipids, for example, refer to Table 2 of Materials Life, 2(1) p19-27 (1990), etc.). [Sensory] Seven panelists of healthy adults (6 males and 1 female) tested the food according to the following evaluation criteria, and evaluated them in accordance with the following evaluation criteria. The results are shown in Table 1. In addition, in the appearance evaluation, no chip or crack was observed in any sample, and no stain was observed in the sample of the example.

●外觀 ・相較於保存前的腸衣食品，完全沒有缺損、龜裂、髒污、收縮等外觀上的變化。                                                                 5分 ・相較於保存前的腸衣食品，幾乎沒有缺損、龜裂、髒污、收縮等外觀上的變化。                                                                 4分 ・相較於保存前的腸衣食品，雖有發現到些微收縮，但沒有缺損、龜裂、髒污。                                                                    3分 ・相較於保存前的腸衣食品，雖有發現到較大收縮，但沒有缺損、龜裂、髒污。                                                                    2分 ・相較於保存前的腸衣食品，有發現到較大收縮，或缺損、龜裂、髒污等外觀上的變化較大。                                                  1分●Appearance ・Compared with the casing food before storage, there is no change in appearance such as defects, cracks, dirt, shrinkage, etc. 5 points ・Compared with the casing food before storage, there are almost no changes in appearance such as defects, cracks, dirt, and shrinkage. 4 points ・Compared with the casing food before preservation, although slight shrinkage was found, there were no defects, cracks, or dirt. 3 points ・Compared with the casing food before preservation, although large shrinkage was found, there was no defect, cracking, or dirt. 2 minutes ・Compared with the casing foods before storage, large shrinkage or large changes in appearance such as defects, cracks, and dirt were observed. 1 point

●色調 ・具有保存前的腸衣食品之固有色澤，完全沒有變色。       5分 ・具有保存前的腸衣食品之固有色澤，幾乎沒有變色。       4分 ・相較於保存前的腸衣食品，僅發現些微暗沉。                3分 ・相較於保存前的腸衣食品，發現明確暗沉。                   2分 ・從保存前的腸衣食品色澤嚴重變色。                            1分●Color ・With the inherent color of the casing food before storage, there is no discoloration at all. 5 points ・It has the inherent color of the casing food before storage, with almost no discoloration. 4 points ・Compared with the casing food before preservation, only slightly dullness was found. 3 points ・Compared with the casing food before preservation, it is clearly dull. 2 minutes ・The color of the casings before storage is severely discolored. 1 point

●食感 ・具有保存前的腸衣食品之固有食感，完全沒有食感變化。   5分 ・具有保存前的腸衣食品之固有食感，幾乎沒有食感變化。   4分 ・相較於保存前的腸衣食品，有些微乾柴，感受到食感變化。3分 ・相較於保存前的腸衣食品，乾柴且堅硬，感受到明確的食感變化。 2分 ・相較於保存前的腸衣食品，非常堅硬，嚴重食感變化。       1分●Appetite ・It has the inherent taste of the casing food before storage, and there is no change in the taste. 5 points ・It has the inherent taste of the casing food before storage, with almost no change in taste. 4 points ・Compared with the casing food before storage, it is slightly dry, and you can feel a change in food texture. 3 points ・Compared with the sausage-coated food before preservation, it is dry and hard, and you can feel a clear change in food texture. 2 minutes ・Compared with the casing food before storage, it is very hard and severely changed in taste. 1 point

[表1]    外觀 色調 食感 實施例1 4.0 3.4 3.0 實施例2 4.1 4.3 4.0 比較例1 1.0*1 3.0 3.1 比較例2 1.0*1 3.4 3.1 (*1：比較例1與2係腸衣表面與包裝材內側均有發生如黑水般的髒污，品質出現問題。)[Table 1] Exterior tone Appetite Example 1 4.0 3.4 3.0 Example 2 4.1 4.3 4.0 Comparative example 1 1.0 *1 3.0 3.1 Comparative example 2 1.0 *1 3.4 3.1 (*1: Both the surface of the casings of Comparative Examples 1 and 2 and the inside of the packaging material are stained like black water, which causes quality problems.)

[實施例3] 實施例1中未施行抽真空。除此之外，依照與實施例1同樣的方式獲得實施例3的包裝體。[Example 3] In Example 1, no vacuum was applied. Otherwise, in the same manner as in Example 1, the package of Example 3 was obtained.

[比較例3] 未使用脫氧劑。除此之外，依照與實施例3同樣的方式獲得比較例3的包裝體。[Comparative Example 3] No deoxidizer is used. Otherwise, in the same manner as in Example 3, a package of Comparative Example 3 was obtained.

[實施例4] 魚漿量設為35質量份、植物性蛋白質量設為10質量份、植物性油脂量設為4.6質量份、蔬菜碎末量設為1質量份、澱粉量設為10質量份、碳酸鈣量設為2.5質量份、調味料量設為6.9質量份、水量設為30質量份。除此之外，依照與實施例3同樣的方式製造實施例4的包裝體。肉品加工食品的脂質量係4.0質量%。肉品加工食品的水分量係50質量%。[Example 4] The amount of fish paste is set to 35 parts by mass, the amount of vegetable protein is set to 10 parts by mass, the amount of vegetable oils is set to 4.6 parts by mass, the amount of vegetable scraps is set to 1 part by mass, the amount of starch is set to 10 parts by mass, and the amount of calcium carbonate It was 2.5 parts by mass, the amount of seasoning was 6.9 parts by mass, and the amount of water was 30 parts by mass. Except for this, the package of Example 4 was manufactured in the same manner as in Example 3. The fat mass of processed meat food is 4.0% by mass. The moisture content of processed meat food is 50% by mass.

[實施例5] 魚漿量設為44質量份、植物性蛋白質量設為6質量份、魚油量設為9質量份、蔬菜碎末量設為2質量份、澱粉量設為8質量份、碳酸鈣量設為0質量份、調味料量設為1質量份、水量設為30質量份。除此之外，依照與實施例3同樣的方式製造實施例5的包裝體。肉品加工食品的脂質量係10質量%。肉品加工食品的水分量係50質量%。肉品加工食品50g中的DHA或EPA量係1050mg。[Example 5] The amount of fish paste is set to 44 parts by mass, the amount of vegetable protein is set to 6 parts by mass, the amount of fish oil is set to 9 parts by mass, the amount of vegetable mince is set to 2 parts by mass, the amount of starch is set to 8 parts by mass, and the amount of calcium carbonate is set to 0 parts by mass, the amount of seasonings are set to 1 part by mass, and the amount of water is set to 30 parts by mass. Except for this, the package of Example 5 was manufactured in the same manner as in Example 3. The fat content of processed meat food is 10% by mass. The moisture content of processed meat food is 50% by mass. The amount of DHA or EPA in 50g of processed meat food is 1050mg.

[實施例6] 使用畜肉(雞胸肉的絞肉)34質量份取代魚肉35質量份。植物性油脂量設為6.5質量份、澱粉量設為9.5質量份、調味料量設為6.5質量份。除此之外，依照與實施例4同樣的方式製造實施例6的包裝體。肉品加工食品的脂質量係7.2質量%。肉品加工食品的水分量係60質量%。肉品加工食品50g中的DHA或EPA量係3mg。[Example 6] 34 parts by mass of livestock meat (ground meat of chicken breast) were used instead of 35 parts by mass of fish. The amount of vegetable oils and fats was set to 6.5 parts by mass, the amount of starch was set to 9.5 parts by mass, and the amount of seasoning was set to 6.5 parts by mass. Except for this, the package of Example 6 was manufactured in the same manner as in Example 4. The fat mass of processed meat food is 7.2% by mass. The moisture content of processed meat food is 60% by mass. The amount of DHA or EPA in 50g of processed meat food is 3mg.

[比較例4] 除未使用脫氧劑之外，依照與實施例6同樣的方式製造比較例4的包裝體。[Comparative Example 4] The package of Comparative Example 4 was manufactured in the same manner as in Example 6, except that the deoxidizer was not used.

[實施例7] 脫氧劑係使用凸版印刷股份有限公司製FT-250(水分依存型、單面吸收式、氧吸收量250cc) 取代FT-100。除此之外，依照與實施例3同樣的方式進行。[Example 7] As a deoxidizer, FT-250 (moisture-dependent, single-sided absorption, 250cc of oxygen absorption) manufactured by Toppan Printing Co., Ltd. was used instead of FT-100. Except for this, it was performed in the same manner as in Example 3.

(評價) 將實施例3~7、以及比較例3與4所獲得包裝體，在35℃的條件下保管4個月。 [官能] 由9位健康成人的官能檢查員(男性6位、女性3位)進行觀察與試吃，並依下述評價基準進行評價。其結果示於表2。另外，外觀評價時，因為任一樣品均沒有觀察到缺損、龜裂、髒污，因而在下述評價基準中便不記載。 ●外觀 ・相較於保存前的腸衣食品，完全沒有收縮等外觀上的變化。  5分 ・相較於保存前的腸衣食品，幾乎沒有收縮等外觀上的變化。  4分 ・相較於保存前的腸衣食品，發現到些微收縮。                    3分 ・相較於保存前的腸衣食品，發現到收縮。                          2分 ・相較於保存前的腸衣食品，發現到較大的收縮。                1分(Evaluation) The packages obtained in Examples 3 to 7 and Comparative Examples 3 and 4 were stored at 35°C for 4 months. [Functional] Observation and tasting were conducted by 9 healthy adult panelists (6 males and 3 females), and evaluated according to the following evaluation criteria. The results are shown in Table 2. In addition, in the appearance evaluation, since chipping, cracking, and staining were not observed in any sample, it was not described in the following evaluation criteria. ●Appearance ・Compared to the casing food before storage, there is no change in appearance such as shrinkage. 5 points ・Compared with the casing food before storage, there is almost no change in appearance such as shrinkage. 4 points ・Compared to the casing food before preservation, a slight shrinkage was found. 3 points ・Compared with the casing food before preservation, shrinkage was found. 2 minutes ・Compared with the casing food before preservation, a larger shrinkage was found. 1 point

●色調 ・具有保存前的腸衣食品之固有色澤，完全沒有變色。          5分 ・具有保存前的腸衣食品之固有色澤，幾乎沒有變色。          4分 ・相較於保存前的腸衣食品，僅發現些微暗沉。                   3分 ・相較於保存前的腸衣食品，發現明確暗沉。                      2分 ・從保存前的腸衣食品色澤嚴重變色。                               1分●Color ・With the inherent color of the casing food before storage, there is no discoloration at all. 5 points ・It has the inherent color of the casing food before storage, with almost no discoloration. 4 points ・Compared with the casing food before preservation, only slightly dullness was found. 3 points ・Compared with the casing food before preservation, it is clearly dull. 2 minutes ・The color of the casings before storage is severely discolored. 1 point

●食感 ・具有保存前的腸衣食品之固有食感，完全沒有食感變化。   5分 ・具有保存前的腸衣食品之固有食感，幾乎沒有食感變化。   4分 ・相較於保存前的腸衣食品，有些微乾柴，感受到食感變化。3分 ・相較於保存前的腸衣食品，乾柴且堅硬，感受到明確的食感變化。2分 ・相較於保存前的腸衣食品，非常堅硬，嚴重食感變化。      1分●Appetite ・It has the inherent taste of the casing food before storage, and there is no change in the taste. 5 points ・It has the inherent taste of the casing food before storage, with almost no change in taste. 4 points ・Compared with the casing food before storage, it is slightly dry, and you can feel a change in food texture. 3 points ・Compared with the sausage-coated food before preservation, it is dry and hard, and you can feel a clear change in food texture. 2 minutes ・Compared with the casing food before storage, it is very hard and severely changed in taste. 1 point

[表2]    魚肉/畜肉類別 脂質量(質量%) 外觀 色調 食感 實施例3 魚肉 8.8 4.7 3.6 4.6 比較例3 魚肉 8.8 2.7 2.2 2.9 實施例4 魚肉 4.0 4.3 3.4 4.1 實施例5 魚肉 10.0 4.7 4.2 4.7 實施例6 畜肉 7.2 4.6 3.6 4.4 比較例4 畜肉 7.2 3.0 2.4 2.7 實施例7 魚肉 8.8 4.7 3.8 4.6 [Table 2] Fish/Livestock Category Fat mass (mass%) Exterior tone Appetite Example 3 Fish 8.8 4.7 3.6 4.6 Comparative example 3 Fish 8.8 2.7 2.2 2.9 Example 4 Fish 4.0 4.3 3.4 4.1 Example 5 Fish 10.0 4.7 4.2 4.7 Example 6 Meat 7.2 4.6 3.6 4.4 Comparative example 4 Meat 7.2 3.0 2.4 2.7 Example 7 Fish 8.8 4.7 3.8 4.6

如表2所示，得知即使在未施行抽真空下將包裝體施行密封的實施例3~7，亦與實施例1同樣地，抑制收縮、且可防止變色與食感的變化。又，由實施例4與實施例3、5、6及7的評價結果得知，藉由脂質量為5質量%以上，便可特別有效地抑制收縮等外觀、色調及食感的變化。 又，若觀察實施例6與比較例4的評價結果，畜肉香腸係藉由使用特定的脫氧劑，使外觀的平均分數上升1.6分、色調的平均分數上升1.2分。相對於此，若觀察實施例3與比較例3的評價結果，魚肉香腸係藉由使用特定的脫氧劑，使外觀的平均分數上升2.0分、色調的平均分數上升1.4分。由此現象得知，本發明係以魚肉香腸為對象的情況，相較於畜肉香腸之下，使用特定脫氧劑的效果較高。 (產業上之可利用性)As shown in Table 2, it was found that even in Examples 3 to 7 in which the package was sealed without applying a vacuum, the shrinkage was suppressed, and the change in discoloration and food texture could be prevented as in Example 1. In addition, from the evaluation results of Example 4 and Examples 3, 5, 6, and 7, it is found that when the fat mass is 5% by mass or more, changes in appearance, color tone, and texture such as shrinkage can be particularly effectively suppressed. In addition, observing the evaluation results of Example 6 and Comparative Example 4, the use of a specific deoxidizer for meat sausages increased the average score of appearance by 1.6 points and the average score of hue by 1.2 points. In contrast, when the evaluation results of Example 3 and Comparative Example 3 are observed, the use of a specific deoxidizer for fish sausages increases the average score of appearance by 2.0 points and the average score of hue by 1.4 points. From this phenomenon, it is known that when the present invention targets fish sausages, the effect of using specific deoxidizers is higher than that of livestock sausages. (Industrial availability)

藉由本發明可提供：防止食品經時性收縮、可長期保存的肉品加工食品包裝體。又，本發明亦可防止長期保管時的食品變色與食感變化。With the present invention, it is possible to provide a package of processed meat food that prevents food from shrinking over time and can be stored for a long time. In addition, the present invention can also prevent food discoloration and changes in texture during long-term storage.

Claims (9)

一種肉品加工食品包裝體，係具備有：包裝材、與氣密地包裝於該包裝材內的腸衣填塞肉品加工食品；且， 上述腸衣係由具有透氧性與水蒸氣穿透性的薄膜構成； 上述包裝材係具有低透氧性、低水蒸氣穿透性及低透光性； 在上述包裝材內收容脫氧劑、或包裝材具有脫氧機能； 上述脫氧劑與上述脫氧機能係水分依存型。A packaging body for processed meat foods, which is provided with: packaging materials and casing-filled meat processed foods airtightly packed in the packaging materials; and, The casing system is composed of a film with oxygen permeability and water vapor permeability; The above-mentioned packaging materials have low oxygen permeability, low water vapor permeability and low light transmittance; The deoxidizer is contained in the above-mentioned packaging material, or the packaging material has a deoxidizing function; The deoxidizing agent and the deoxidizing function are moisture-dependent. 如請求項1之肉品加工食品包裝體，其中，上述肉品加工食品係魚肉加工食品。For example, the processed meat food package of claim 1, wherein the above-mentioned processed meat food is a processed fish food. 如請求項2之肉品加工食品包裝體，其中，上述魚肉加工食品係從魚板、起司魚板、竹輪、魚肉山芋餅、炸魚板、魚肉火腿及魚肉香腸中選擇之至少一種。For example, the processed meat food package of claim 2, wherein the processed fish food is at least one selected from fish plate, cheese fish plate, bamboo wheel, fish potato cake, fish fried plate, fish ham and fish sausage. 如請求項1至3中任一項之肉品加工食品包裝體，其中，上述肉品加工食品係含有以二十二碳六烯酸或二十碳五烯酸為構成脂肪酸的油脂。The processed meat food package of any one of claims 1 to 3, wherein the processed meat food system contains fats and oils containing docosahexaenoic acid or eicosapentaenoic acid as the constituent fatty acid. 如請求項1至4中任一項之肉品加工食品包裝體，其中，上述肉品加工食品的脂質量係5質量%以上且35質量%以下。The processed meat food package according to any one of claims 1 to 4, wherein the fat mass of the processed meat food is 5 mass% or more and 35% by mass or less. 如請求項1至5中任一項之肉品加工食品包裝體，其中，上述脫氧劑係單面吸收式鐵系脫氧劑。The processed meat food package of any one of claims 1 to 5, wherein the deoxidizer is a single-sided absorption iron-based deoxidizer. 如請求項1至6中任一項之肉品加工食品包裝體，其中，上述包裝材係含有金屬蒸鍍膜或金屬箔。The processed meat food package of any one of claims 1 to 6, wherein the packaging material contains a metal vapor-deposited film or metal foil. 如請求項1至7中任一項之肉品加工食品包裝體，其中，上述肉品加工食品中含有油脂，且該食品中的該油脂量係2.0質量%以上且35.0質量%以下。The processed meat food package of any one of claims 1 to 7, wherein the processed meat food contains fats and oils, and the amount of fats and oils in the food is 2.0% by mass or more and 35.0% by mass or less. 如請求項1至8中任一項之肉品加工食品包裝體，其中，具有透氧性與水蒸氣穿透性的上述薄膜，係包含從聚偏二氯乙烯、聚醯胺及聚丙烯中選擇之至少一種。The package of processed meat food according to any one of claims 1 to 8, wherein the above-mentioned film having oxygen permeability and water vapor permeability is composed of polyvinylidene chloride, polyamide and polypropylene Choose at least one of them.
TW109103006A 2019-02-08 2020-01-31 Meat processing food packaging body TWI747147B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019021333 2019-02-08
JP2019-021333 2019-02-08

Publications (2)

Publication Number Publication Date
TW202038743A true TW202038743A (en) 2020-11-01
TWI747147B TWI747147B (en) 2021-11-21

Family

ID=70413789

Family Applications (1)

Application Number Title Priority Date Filing Date
TW109103006A TWI747147B (en) 2019-02-08 2020-01-31 Meat processing food packaging body

Country Status (3)

Country Link
JP (2) JP6690072B1 (en)
CN (1) CN111547384B (en)
TW (1) TWI747147B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230000021A (en) * 2021-06-23 2023-01-02 (주)이녹스첨단소재 Adhesive film for display

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60148264U (en) * 1984-03-14 1985-10-02 キユーピー株式会社 Combination of outer bag and bagged product
JP2991526B2 (en) * 1991-04-16 1999-12-20 呉羽化学工業株式会社 Tray packaging
JP2653337B2 (en) * 1993-03-24 1997-09-17 東洋製罐株式会社 Double package
JP2002240862A (en) * 2001-02-16 2002-08-28 Snow Brand Milk Prod Co Ltd Formed food package in double packaging
JP4634701B2 (en) * 2003-07-30 2011-02-16 株式会社クレハ Vinylidene chloride resin film, casing for meat paste products, and packaged meat paste products
JP2006075037A (en) * 2004-09-08 2006-03-23 Tachibana Paper Wear Kk Method for packaging dried persimmon together with organic deoxidant
CN101053419A (en) * 2007-04-30 2007-10-17 徐天铭 Processing method of fish meat foods
JP4991620B2 (en) * 2008-04-16 2012-08-01 田中製紙工業株式会社 Deoxidation sheet for food

Also Published As

Publication number Publication date
JP6690072B1 (en) 2020-04-28
CN111547384B (en) 2021-10-29
TWI747147B (en) 2021-11-21
JP2020128256A (en) 2020-08-27
JP2020128261A (en) 2020-08-27
CN111547384A (en) 2020-08-18

Similar Documents

Publication Publication Date Title
US8377528B2 (en) Additive delivery laminate, process for making and using same and article employing same
US20010008658A1 (en) Additive transfer film suitable for cook-in end use
JPH073045A (en) Film containing movable denaturant
JP2009502659A (en) Vacuum skin packaging structure with high oxygen permeability
Rawdkuen et al. Antimicrobial packaging for meat products
Yildirim Active packaging for food biopreservation
TWI747147B (en) Meat processing food packaging body
US5799463A (en) Method for preservation of article
JP2023178451A (en) Packaged raw tuna meat, method for producing packaged raw tuna meat, and method for preventing chunk of raw tuna meat from discoloring
Wijayanti et al. Effect different packaging on proximate and lysine content of milkfish [Chanos Chanos (Forsskål, 1775)] Floss during storage
JPH1045177A (en) Method for storing article
JP3354545B2 (en) How to store the ingredients for attaching instant noodles
JP3995958B2 (en) Crustacean packaging and method for producing the same
Eie et al. New technologies for extending shelf life.
JP6595753B2 (en) Transfer sheet for deep drawing packaging and food transfer method for deep drawing packaging using the sheet
JP2000287612A (en) Preservation of animal meal food
KR860000363B1 (en) Method for storaging fish
WO2021045204A1 (en) Packaged fish meat paste product
JP6341624B1 (en) Processed food of minced tuna and bonito meat for frozen raw food stored and distributed at -18 ° C or lower and its production method
JP3204994U (en) Water absorption mount for food
Bindu et al. Thermal Processing of Smoked Yellowfin Tuna (Thunnus albacares) in Flexible Pouches
Ginson et al. Shelf life of high pressure treated Indian white prawn (Fenneropenaeus indicus) during chilled storage
JPS62224233A (en) Storage of meat food
Patyukov et al. USE OF NATURAL BIOPOLYMERS AS PROTECTIVE COATINGS DURING COLD TREATMENT AND STORAGE OF INLAND WATER FISH.
AU768009B2 (en) Additive transfer film suitable for cook-in end use

Legal Events

Date Code Title Description
MM4A Annulment or lapse of patent due to non-payment of fees