JP2000004778A - Preserving liquid for perishable containing trehalose - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a pharmaceutically stabilized preserving liquid for perishables capable of retaining the freshness of the perishables. SOLUTION: This preserving liquid contains a trehalose and an essence extracted from a garlic. The concentration of the trehalose is within the range of 10-2,000 mM/L and the concentration of the essence extracted from the garlic is within the range of 0.001-200 g/L.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a fresh food preservation solution,
More particularly, it relates to a solution used to maintain the freshness of fresh food.

[0002]

2. Description of the Related Art Meat such as chicken, pork, beef and fish, or fresh food such as vegetables and fruits must be preserved so as not to lose freshness. Therefore, these fresh foods have been conventionally stored at low temperatures. For example, unprocessed meat is stored frozen or refrigerated, and processed meat into slices, slices, minced meat, and the like is stored at a low temperature of about 0 to 10 ° C. Also, the meat may be vacuum packaged to maintain the freshness of the meat for a longer time.

[0003]

The edible period of unprocessed meat is as short as 10 days for chicken, 14 days for pork and 45 days for beef, even when stored under the best conditions. Also, the processed meat has an edible period of only 7 days when stored at 0 to 10 ° C. Therefore, an object of the present invention is to provide a pharmaceutically stable fresh food preservation solution that can maintain freshness of fresh food.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above problems, and as a result, have completed the fresh food preservation solution of the present invention containing trehalose as an active ingredient. Trehalose has an action of protecting cells of fresh food, so that when fresh food is immersed in the fresh food preservation solution of the present invention, freshness can be maintained for a long time.

[0005] An extract extracted from garlic may be added to a fresh food preservation solution containing trehalose.
Since there are a large number of compounds having a bactericidal action in the extract extracted from garlic, propagation of various bacteria is suppressed. Therefore, freshness of fresh food can be maintained for a longer time. Moreover, the extract extracted from garlic is safe without injuring the human body even when ingested with fresh food.

[0006] Instead of or together with the extract extracted from garlic, at least one compound having a fungicidal action may be added. Compounds that have a bactericidal effect include, for example, allicin, alliin, Ajoene
, Dithiin, scordinine, diallyl sulfide, diallyl disulfide (Di
allyl disulfide), diallyl trisulfide
risulfide), Methylallyl trisulfide
trisulfide) and germanium compounds. All of the compounds exemplified herein are also present in garlic.

In order to prevent the perishable food from being deteriorated by immersion in the perishable food preservation solution of the present invention, the osmotic pressure and the pH may be adjusted to appropriate ranges by adding a colloid osmotic agent and an electrolyte. The preferred range of osmotic pressure is 150-2000 mOsm /
L, and particularly preferably in the range of 270 to 380 mOsm / L. Also p
A preferred range for H is 5-8.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be specifically described below. There are three types of trehalose, α, α-trehalose, α, β-trehalose, and β, β-trehalose, and any of them may be used. Preferably, naturally occurring α, α-trehalose is used. The oncotic agents include hydroxyethyl starch and dextran starch. The hydroxyethyl starch has a substitution degree in the range of 0.4 to 0.8, preferably has an average molecular weight of 200,000 to 900,000, and more preferably has an average molecular weight of 350,000 to 800,000.

Examples of the electrolyte include sodium salts or potassium salts of organic acids, sodium chloride, potassium chloride, magnesium chloride, calcium chloride, sodium dihydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, and hydrogen phosphate. Dipotassium, sodium bicarbonate,
Examples thereof include potassium hydrogen carbonate, sodium carbonate, and potassium carbonate. Examples of the organic acid include gluconic acid, lactic acid, acetic acid, propionic acid, β-hydroxybutyric acid, and citric acid.

The preferred composition of the fresh food preservation solution of the present invention (in a 1000 ml aqueous solution) is as follows. Trehalose ^{10~2000mM Na + 1~ 140mM K + 1~} 140mM H 2 PO 4 - or _{^{HPO 4 - 1~ 65mM Cl -,}} HCO -, CO 3 -, organic acid or an organic acid anion. 1 to 150 mM hydroxyethyl starch Or dextran starch 1-80 g Extract extracted from garlic, or compound showing bactericidal action (one or several) 0.001-200 g Osmotic pressure: 150-2000 mOsm / L, pH: 5-8

[0011] More preferred compositions of the perishable preservation solution of the present invention when indicating the (in 1000ml aqueous solution), trehalose ^{100~1500mM Na + 20~120mM K + 20~130mM H} 2 PO 4 - or HPO ₄ ^-. 20 to 60 mM _{^{Cl -, HCO -, CO 3}} -, extract is extracted from an organic acid or an organic acid anion 20~120mM hydroxyethyl starch or dextran starch. 20 to 40 g garlic, or compounds exhibiting a fungicidal activity (1 to several kinds) 0.001 200 g Osmotic pressure: 270-1500 mOsm / L, pH: 5-8. Further, Mg ⁺⁺ and / or Ca ⁺⁺ may be added at 1 to 10 mM each. Further, an agent such as an active enzyme scavenger or an oxygen scavenger can be added.

To prepare the fresh food preservation solution of the present invention,
First, the solute may be dissolved in sterile distilled water, then put into a container while filtering with a filter, sealed, and then steam-sterilized. To add the extract extracted from garlic, put the garlic in powdered form or grated garlic (garlic oil) into a fresh food preservation solution containing trehalose, stir for a while, then filter with a filter. Just do it.

In order to preserve fresh food using the fresh food preservation solution of the present invention, for example, after immersing fresh food in the fresh food preservation solution of the present invention for several to several tens of seconds, the fresh food is preserved in the same manner as before. Good to store at low temperature.

[0014]

EXAMPLES Example 1 Preparation of Fresh Food Stock Solution (1) 100 g of α, α-trehalose in 800 ml of distilled water at about 50 ° C.
(292 mM), add distilled water to make a total volume of 1000 ml
And This was immediately filtered, placed in a glass bottle, sealed, and then steam-sterilized to obtain an osmotic pressure of 292 mOsm /
L, a fresh food preservation solution 1 of the present invention having a pH of 7.4 was obtained.

(2) After dissolving 200 g (584 mM) of α, α-trehalose in 800 ml of distilled water at about 50 ° C., distilled water was added to make a total volume of 1000 ml. This was immediately filtered, placed in a glass bottle, sealed, and then steam sterilized to obtain a fresh food preservation solution 2 of the present invention having an osmotic pressure of 584 mOsm / L and pH 7.4.

(3) 300 g (876 mM) of α, α-trehalose was dissolved in 800 ml of distilled water at about 50 ° C., and distilled water was added to make a total volume of 1000 ml. This was immediately filtered, put in a glass bottle, sealed, and then steam sterilized to obtain a fresh food preservation solution 3 of the present invention having an osmotic pressure of 876 mOsm / L and pH 7.4.

(4) 400 g (1170 mM) of α, α-trehalose was dissolved in 800 ml of distilled water at about 50 ° C., and distilled water was added to make a total volume of 1000 ml. This was immediately filtered, put in a glass bottle, sealed, and then steam-sterilized to obtain a fresh food preservation solution 4 of the present invention having an osmotic pressure of 1170 mOsm / L and pH 7.4.

(5) After dissolving 500 g (1460 mM) of α, α-trehalose in 800 ml of distilled water at about 50 ° C., distilled water was added to make a total volume of 1000 ml. This was immediately filtered, put in a glass bottle, sealed, and then steam-sterilized to obtain a fresh food preservation solution 5 of the present invention having an osmotic pressure of 1460 mOsm / L and pH 7.4.

(6) α, α-trehalose 4lg (120 mM), hydroxyethyl precipitate (average molecular weight 429000, substitution degree 0.55) 30 g, sodium gluconate 2 g in 800 ml of distilled water at about 50 ° C.
1.81 g (100 mM), potassium dihydrogen phosphate 0.885 g (6.5 m
M) and 3.222 g (18.5 mM) of dipotassium hydrogen phosphate were dissolved, and distilled water was added to make a total volume of 1000 ml. This was immediately filtered, put in a glass bottle, sealed, and then steam-sterilized to obtain a fresh food preservation solution 6 of the present invention having an osmotic pressure of 366 mOsm / L and pH 7.4.

(7) 4 lg (120 mM) of α, α-trehalose, 30 g of hydroxyethyl ester (average molecular weight 429000, substitution degree 0.55) in 800 ml of distilled water at about 50 ° C., sodium gluconate
4.362 g (20 mM), potassium gluconate 20.263 g (86.5 m
M), 0.885 g (6.5 mM) of potassium dihydrogen phosphate, and 3.222 g (18.5 mM) of dipotassium hydrogen phosphate, and distilled water was added to make a total volume of 1000 ml. This was immediately filtered, put in a glass bottle, sealed, and then steam-sterilized to obtain a fresh food preservation solution 7 of the present invention having an osmotic pressure of 377 mOsm / L and pH 7.4.

Example 2 Test of Beef Freshness Maintaining Effect 1 Fresh beef peach meat freshly dismantled at a slaughterhouse and peach meat of beef chilled and stored for 7 days in a vacuum pack are used to produce freshness of the present invention. The freshness maintaining effect of the food preservation solution was examined as follows.

[0022] The fresh mass of beef peach meat and chilled preserved beef peach meat mass (about 2 kg) are immersed in the above fresh food preservation solutions 1 to 7 for 10 seconds, respectively, and then packaged in a vacuum pack. Stored refrigerated at 1-2 ° C. 70 days or 80 days after the start of refrigeration, meat color, meat juice color, meat elasticity, meat smell, and meat taste were evaluated. The evaluation was performed blindly by two experts. For comparison, EC solution (Euro-Collins solution), which is a preservation solution for clinical transplant organs, and
After immersion in UW solution (University of Wisconsin solution) for 10 seconds, packaged in a vacuum pack, refrigerated at 1-2 ° C, and as a control, in a vacuum pack without immersion in any solution as before. It was similarly evaluated about what was packaged and refrigerated at 1-2 degreeC. The compositions of the EC solution and the UW solution are as shown in Table 1.

[0023]

[Table 1]

Tables 2 and 3 show the evaluation results 70 days or 80 days after the start of refrigeration of the fresh beef thigh meat, respectively.
Also, after starting to chill chilled preserved beef thigh meat
The evaluation results after 70 days and 80 days are shown in Tables 4 and 5, respectively.

[Table 2] Results 70 days after starting to chill fresh beef thighs -------------------------------- ----------------------------------- Liquid 1 Liquid 2 Liquid 3 Liquid 4 Liquid 5 Liquid 6 Liquid 7 EC Liquid UW liquid Control ---------------------------------------------- --------------------- flesh color red red red red red red red red red black gravy color red red red red red red red red red red meat elasticity yes yes yes Yes Yes Yes Yes Yes Yes Yes No No smell of meat No No No No No No No No No No taste of meat Delicious Delicious Delicious Delicious Delicious Delicious Delicious Normal Normal------------------ --------------------------------------------------

[0025]

[Table 3] Results of Refrigeration of Fresh Wagyu Thigh Meat after 80 Days -------------------------------- ----------------------------------- Liquid 1 Liquid 2 Liquid 3 Liquid 4 Liquid 5 Liquid 6 Liquid 7 EC Liquid UW liquid Control ---------------------------------------------- --------------------- flesh color red red red red red red red red red black gravy color red red red red red red red red red red meat elasticity yes yes yes Yes Yes Yes Yes Yes Yes Yes No No smell of meat No No No No No No No No No No taste of meat Delicious Delicious Delicious Delicious Delicious Delicious Delicious Normal Normal------------------ --------------------------------------------------

[0026]

[Table 4] Results of 70 days after chilling of chilled preserved beef thigh meat ------------------------------ ------------------------------------- Liquid 1 Liquid 2 Liquid 3 Liquid 4 Liquid 5 Liquid 6 Liquid 7 EC solution UW solution Control -------------------------------------------- ----------------------- Meat color Red Red Red Red Red Red Red Red Red Black Gravy color Red Red Red Red Red Red Red Red Red Red Meat elasticity Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes No No Meat smell No No No No No No No smell No smell Meat taste Delicious Delicious Delicious Delicious Delicious Delicious Delicious -------------------------------------------------- -

[0027]

[Table 5] Results of refrigeration of chilled preserved beef thighs 80 days after the start ------------------------------ ------------------------------------- Liquid 1 Liquid 2 Liquid 3 Liquid 4 Liquid 5 Liquid 6 Liquid 7 EC solution UW solution Control -------------------------------------------- ----------------------- Meat color Red Red Red Red Red Red Red Red Red Black Gravy color Red Red Red Red Red Red Red Red Red Red Meat elasticity Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes No No Meat smell No No No No No No No Smell No smell Meat taste -------------------------------------------------- ---

As shown in Tables 2 and 3, in the case of freshly cut beef thigh meat that has just been slaughtered, immersion in the fresh food preservation solution of the present invention has a better taste than immersion in the EC solution or UW solution. Was. As for the control, the meat color was black, the meat had no elasticity, and the smell was smelled, so that it was not possible to sample. In addition, as shown in Tables 4 and 5, in the case of the beef peach meat stored chilled for 7 days, the taste of the meat was better when immersed in the fresh food preservation solution of the present invention than when immersed in the UW solution. The sample immersed in the EC solution and the control could not be tasted because of the smell. From the above, it was found that the fresh food preservation solution of the present invention can maintain the freshness of beef for a long period of time.

Example 3 Test of Freshness Maintaining Effect of Chicken The freshness preserving effect of the fresh food preservation solution of the present invention was examined using freshly slaughtered chicken thigh and teva as follows.

[0030] Chicken peach meat and teva meat chunks (200 g) were immersed in the above-mentioned fresh food preservation solutions 2, 4, 6 and 7, respectively, for 10 seconds. Subsequently, it was packaged in a film (ON pack manufactured by Okura Corporation) or packaged in a vacuum pack, and stored refrigerated at 1-2 ° C. Eight days after refrigeration of the film packaged product, and 14 days after the vacuum packaged product, meat color, juice color, meat elasticity, meat smell, and meat taste were evaluated. The evaluation was performed blindly by three experts. In addition, as a control, a product which was packaged in a film or a vacuum pack without being immersed in any solution and stored refrigerated at 1-2 ° C. was similarly evaluated.

Table 6 shows the evaluation results when packaged with chicken thigh film, and Table 7 shows the evaluation results when packaged with vacuum packs. Table 8 shows the results of evaluation when packaged with chicken litter film, and Table 9 shows the results of evaluation when packaged with vacuum packaging.

[Table 6] Results when chicken peach meat is wrapped in film ------------------------------------ ----------------------- Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control ------------------ ----------------------------------------- flesh color red white red white red white red white Yellow juice color red red red red yellowish (turbid) (no) (no) (no) (no) (yes) flesh elasticity yes yes yes yes yes meat smell no no no no smell meat taste delicious delicious delicious − ------------------------------------------------- ----------

[0032]

[Table 7] Result of vacuum-packed chicken thigh meat ------------------------------------ ---------------------- Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control ------------------- -------------------------------------- Meat color Red white Red white Red white Red white Red white Gravy Color Red Red Red Red Red (turbidity) (No) (No) (No) (No) (Yes) Meat elasticity Yes Yes Yes Yes Yes Meat smell No No No No smell Meat taste Delicious Delicious Delicious Delicious-- -------------------------------------------------- -----

[0033]

[Table 8] Result of film packaging of chicken fever ------------------------------------- -------------------- Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control --------------------- ------------------------------------ Meat color Red white Red white Red white Red white Yellow Gravy color Red Red Red Red Red (turbid) (No) (No) (No) (No) (Yes) Meat elasticity Yes Yes Yes Yes Yes Yes No smell of meat No No No No smell Meat taste Delicious Delicious Delicious -------------------------------------------------- -

[0034]

[Table 9] Results when chicken teva is vacuum-packed ------------------------------------ --------------------- Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control -------------------- ------------------------------------- Meat color Red white Red white Red white Red white Red white Gravy color Red Red Red Red Red (turbid) (No) (No) (No) (No) (Yes) Meat elasticity Yes Yes Yes Yes No Meat smell No No No No smell Meat taste Delicious Delicious Delicious Delicious---- -------------------------------------------------- ----

As shown in Tables 6 to 9, when immersed in the fresh food preservation solution of the present invention and then refrigerated, the flesh color,
It was excellent in color of gravy, meat elasticity or meat smell.
In addition, the taste of the meat was good when immersed in the fresh food preservation solution, but the control could not be tasted. From the above, it was found that the fresh food preservation solution of the present invention can maintain the freshness of chicken for a long period of time.

Example 4: Test for maintaining freshness of pork 1 The freshness preserving effect of the perishable food preservation solution of the present invention is as follows using pork leg meat and pork meat that have been slaughtered and stored chilled for 4 days. I checked it.

The pork leg meat and the pork meat (600 g) were immersed in the above-mentioned fresh food preservation solutions 2, 4, 6 and 7, respectively, for 10 seconds. Subsequently, it was packaged in a film or packaged in a vacuum pack and stored refrigerated at 1-2 ° C. Then, 14 days after the start of refrigeration, meat color, meat juice color, meat elasticity, meat smell, and meat taste were evaluated. The evaluation was performed blindly by three experts. In addition, as a control, package the product in a film or vacuum pack without immersing it in any solution.
Those refrigerated at ℃ were evaluated in the same manner.

Table 10 shows the results of the evaluation when wrapped with a pork peach meat film, and Table 11 shows the results of the evaluation when wrapped with a vacuum pack. Table 12 shows the results of evaluation when wrapped with pork meat, and Table 13 shows the results of evaluation when wrapped with vacuum packaging.

[Table 10] Results of film packaging of pork leg meat ------------------------------------ ---------------------- Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control ------------------- --------------------------------------- Meat color Red Red Red Red Inferior Gravy color Red Red Red Red Yellowish (turbid) (No) (No) (No) (No) (No) Meat elasticity Yes Yes Yes Yes Yes Yes No smell of meat No No No No smell Meat taste Delicious Delicious Delicious----- -------------------------------------------------- ----

[0039]

[Table 11] Results when pork leg meat is vacuum-packed ----------------------------------- ------------------------ Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control ----------------- ------------------------------------------ Meat color Red Red Red Red Red Gravy color Red Red Red Red Yellowish (turbid) (No) (No) (No) (No) (Slightly yes) Meat elasticity Yes Yes Yes Yes Yes No smell of meat No No No No smell Meat taste Delicious Delicious Delicious-- -------------------------------------------------- --------

[0040]

[Table 12] Results of film packaging of pork meat ------------------------------------ ----------------------- Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control ------------------ ----------------------------------------- Meat color Red Red Red Red Inferior, foaming gravy Color Red Red Red Red Yellowish (turbid) (No) (No) (No) (No) (No) Meat elasticity Yes Yes Yes Yes No Meat smell No No No No smell Meat taste Delicious Delicious Delicious Delicious -------------------------------------------------- ---------

[0041]

[Table 13] Results when pork meat is vacuum-packaged ----------------------------------- ----------------------- Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control ------------------ ---------------------------------------- Meat color Red Red Red Red Red Gravy color Red Red Red Red Yellowish (turbid) (No) (No) (No) (No) (Yes) Meat elasticity Yes Yes Yes Yes Yes Meat smell No No No No smell Meat taste Delicious Delicious Delicious Delicious----- -------------------------------------------------- ----

As shown in Tables 10 to 13, immersion in the fresh food preservation solution of the present invention followed by refrigeration was superior to the control in meat color, juice color, meat elasticity or meat smell. In addition, the meat immersed in the fresh food preservation solution had a good taste of meat, whereas the control could not taste, or the taste was bad even if it could be tasted. From the above, it was found that the fresh food preservation solution of the present invention can maintain the freshness of pork for a long period of time.

Example 5: Beef freshness maintaining effect test 2 Using fresh meat preservation solution of the present invention, the freshness preserving effect of the fresh food preservation solution of the present invention was examined using neck meat of Japanese beef that had been chilled and stored for 10 days after being slaughtered. Was.

The neck of Wagyu beef (600 g) was immersed in the fresh food preservation solution 2, 4, 6, or 7 for 10 seconds, packaged in a film, and refrigerated at 1-2 ° C. After 8 days, 14 days, 34 days, and 45 days after the start of refrigeration, meat color, meat juice color, meat elasticity, and meat smell were evaluated. After 34 days and 45 days, the taste of meat was also evaluated. The evaluation was performed blindly by three experts. Further, as a control, a product which was packaged in a film without being immersed in any solution and stored refrigerated at 1-2 ° C. was similarly evaluated.

The evaluation results 8, 14, 34, and 45 days after the start of refrigeration are shown in Tables 14, 15, 16, and 17, respectively.

[Table 14] Results of refrigeration of Wagyu neck meat 8 days after starting -------------------- ------------------------ Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control ----------------- ----------------------------------------- Meat color Red Red Red Red Inferior Gravy color Red Red Red Red Red (turbid) (No) (No) (No) (No) (No) Meat elasticity Yes Yes Yes Yes Yes Meat smell No No No No No -----------------------------------------------

[0046]

[Table 15] Results of 14 days after starting chilling of beef neck meat ---------------------------------- ---------------------- Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control ------------------- ------------------------------------- Meat color Red Red Red Red Inferior gravy color Red Red Red Red Yellow (Haze) (No) (No) (No) (No) (Yes) Meat elasticity Yes Yes Yes Yes No Meat smell No No No No Odor ---------------- ----------------------------------------

[0047]

[Table 16] Results of 34 days after starting chilling of Wagyu neck meat ---------------------------------- ---------------------- Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control ------------------- ------------------------------------- Meat color Red Red Red Red − Gravy color Red Red Red Red − (Turbidity) (no) (no) (no) (no) − meat elasticity yes yes yes yes − meat smell no no no no − meat taste delicious delicious delicious − −---------- ----------------------------------------------

[0048]

[Table 17] Results of 45 days after refrigeration of beef neck meat started ---------------------------------- ---------------------- Liquid 2 Liquid 4 Liquid 6 Liquid 7 Control ------------------- ------------------------------------- Meat color Red Red Red Red − Gravy color Red Red Red Red − (Turbidity) (no) (no) (no) (no) − meat elasticity yes yes yes yes − meat smell no no no no − meat taste delicious delicious delicious − −---------- ----------------------------------------------

As shown in Tables 14 to 17, the control had a slightly inferior flesh color eight days after the start of refrigeration. Also, after 34 days, it had corroded so that it could not be evaluated. On the other hand, when immersed in the fresh food preservation solution of the present invention, meat color, meat juice color, meat elasticity, and meat smell were well maintained after 45 days, and freshness was maintained.
With respect to the fresh food preservation solutions 2, 4, and 6, after 45 days, the surface of the meat turned green in a spot-like manner, but the taste was good. From the above, according to the fresh food preservation solution of the present invention, it was found that even if the beef was chilled and stored for 10 days, there was an edible period of 45 days.

Example 6: Bactericidal Effect Test 1 The bactericidal effect of the fresh food preservation solution of the present invention on Salmonella, Escherichia coli and Staphylococcus aureus was examined.

The test strains include Salmonella enteritidis ATCC 1331 as Salmonella.
1) Escherichia coli as Escherichia coli
oliATCC 25922) and Staphylococcus aureus ATCC as Staphylococcus aureus
Using 6538P), these test strains were subcultured twice in ordinary broth, and then adjusted to 10 ⁷ CFU / ml with sterile phosphate buffer to obtain test bacterial solutions. This test was carried out by Mitsubishi Chemical BC as follows.

First, 200 g of dry powder of "Garlic Arabiki" manufactured by SUBY Food Co., Ltd. was placed in 1 L of the above fresh food preservation solution 7, and stirred for 30 minutes to extract a garlic extract. Then, the supernatant liquid was sequentially filtered through a gauze filter, a paper filter, and a filter having a pore size of 0.22 μm to obtain a fresh food preservation solution 8 of the present invention. The fresh food preservation solution 8 was used as a test solution A, which was diluted 1/2 times, 1/4 times, and 1/8 times with the fresh food preservation solution 7 to obtain test solutions B, C, and D, respectively. Subsequently, each test solution 20 ml
, 1 ml of each of the test bacterial solutions was added and stored at 4 ° C. At 30 minutes, 2 hours, 6 hours, and 24 hours after the start of storage, 1 ml of each sample was collected and cultured by a pour culture method using an SCDLP agar medium to measure the number of bacteria. Further, as a control, the number of bacteria was measured in the same manner for a sample obtained by adding 1 ml of the test bacterial solution to 20 ml of a sterilized phosphate buffer. Changes in the number of bacteria for Salmonella, Escherichia coli, and Staphylococcus aureus are shown in FIGS. 1, 2, and 3, respectively.

As can be seen from FIGS. 1 and 2, the numbers of Salmonella and Escherichia coli increased after 6 hours in the control, but decreased after 6 hours in the test solution. . Bacteria were hardly measured in the test solution A. In addition, also for the Staphylococcus aureus of FIG. 3, when the test bacterial solution was added to the test solution, the number of bacteria always decreased after 6 hours. From the above, it became clear that the fresh food preservation solution of the present invention to which the extract extracted from garlic was added had a bactericidal effect.

Example 7: Bactericidal effect test 2 The bactericidal effect of the fresh food preservation solution of the present invention on O-157 E. coli was examined. O-157 Escherichia coli and Escherichia coli ATCC 43895 were used as test strains, and adjusted to 10 ⁷ CFU / ml in the same manner as in Example 6 to obtain test bacterial solutions. This test was carried out by Mitsubishi Chemical BC as follows.

First, 0.33 ml, 8 ml, and 32 ml of an aqueous solution (15 mg / ml) of diallyl trisulfide, which is a garlic component, was added to 500 ml, 492 ml, and 468 ml of the fresh food preservation solution 7, respectively.
Test solution E (10mg /
L), F (240 mg / L) and G (960 mg / L) were obtained. Next, 1 ml of the test bacterial solution prepared at 10 ⁷ CFU / ml was added to 50 ml of each test solution, and stored at 4 ° C. Six hours after starting to save,
After 24 hours, 72 hours and one week later, collect 1 ml each,
The cells were cultured by a pour culture method using an LP agar medium, and the number of bacteria was measured. In addition, as a control, the number of bacteria was measured in the same manner for a sample obtained by adding 1 ml of the test bacterial solution to 50 ml of a sterile phosphate buffer. FIG. 4 shows the change in the number of bacteria.

As shown in FIG. 4, when the bacterial solution of O-157 E. coli was added to the test solution, the number of bacteria decreased. Also, the higher the diallyl trisulfide concentration, the more significant the decrease. This confirmed that diallyl trisulfide has a bactericidal effect. Furthermore, it was found that the fresh food preservation solution of the present invention also exhibited a bactericidal effect against O-157 E. coli.

Example 8: Test for maintaining freshness of pork 2 Using a commercially available pork peach that has a shelf life of only half a day, the freshness preserving effect of the fresh food preservative solution of the present invention is as follows. I checked.

First, 0.4 ml, 0.8 ml of an aqueous solution (15 mg / ml) of diallyl trisulfide, which is a garlic component, was added to 199.6 ml, 199.2 ml, and 196.8 ml of fresh food preservation solution 7, respectively.
l, 3.2 ml each by aseptic operation, test solution H (3
0 mg / L), I (60 mg / L) and J (240 mg / L). Next, the above-mentioned mass of pork leg (100 g) was immersed in each test solution and fresh food preservation solution 7 for 10 seconds, and then wrapped with a film.
Stored refrigerated at 8 ° C. And three days after starting refrigeration,
After 6 days, 10 days and 16 days, meat color, juice color, meat elasticity and meat odor were evaluated. After 10 days and 16 days, the taste of the meat was also evaluated. The evaluation was performed blindly by three experts. Further, a TTC test was performed after 6, 10, and 16 days. As a control, a product which was packaged in a film without being immersed in any solution and stored refrigerated at 8 ° C. was similarly evaluated and tested.

Tables 18, 19, 20, and 21 show the results 3, 6, 10, and 16 days after the start of refrigeration.

[Table 18] Results of 3 days after starting chilling of pork peach meat ---------------------------------- -------------------------- Liquid H Liquid I Liquid J Liquid 7 Control --------------- --------------------------------------------- flesh red red red red Red juice color red red red red red (turbid) (none) (none) (none) (none) (none) meat elasticity yes yes yes yes yes meat smell no no no no smell -------- -------------------------------------------------- -

[0060]

[Table 19] Results 6 days after starting chilling of pork leg meat ---------------------------------- ---------------------------- Liquid H Liquid I Liquid J Liquid 7 Control ------------- ------------------------------------------------- flesh color Red red red red red white gravy red red red yellowish yellowishish (turbidity) (none) (none) (none) (yes) (yes) meat elasticity yes yes yes yes yes meat smell no no no no smell TTC Test Negative Negative Negative Negative Positive -------------------------------------------- ------------------

[0061]

[Table 20] Results 10 days after starting chilling of pork leg meat ---------------------------------- ---------------------------- Liquid H Liquid I Liquid J Liquid 7 Control ------------- ------------------------------------------------- flesh color Red red red red red white gravy red red red yellowish yellowish yellow (turbidity) (none) (none) (none) (yes) (yes) meat elasticity yes yes yes yes no meat smell no no no slightly sweet acid smell Taste of meat Delicious Delicious Delicious--TTC test Negative Negative Negative Positive Positive ----------------------------------- ---------------------------

[0062]

[Table 21] Results 16 days after starting chilling of pork leg meat ---------------------------------- -------------------------- Liquid H Liquid I Liquid J Liquid 7 Control --------------- --------------------------------------------- flesh red red red − − Gravy color red red red − − (turbidity) (none) (none) (none) − − meat elasticity yes yes yes − − meat smell no no no − − meat taste delicious taste delicious − − TTC test negative negative Negative − − ----------------------------------------------- -------------

As shown in Tables 18 to 21, in the control, the smell of meat became odorous three days after the start of refrigeration, and after six days, the result was positive in the TTC test, and propagation of various bacteria was recognized. In addition, when immersed in the fresh food preservation solution 7, freshness was still maintained after 3 days, but the color of the gravy became poor after 6 days, and the TTC test was positive after 10 days. In addition, when immersed in the fresh food preservation solution 7 and the control, 16
After days, it was quite corroded and could not be evaluated. On the other hand, when immersed in the test solution, meat color, meat juice color, meat elasticity, meat odor and meat taste were kept good after 16 days, and the TTC test was negative. From the above, according to the fresh food preservation solution of the present invention,
It has been found that the edible period is prolonged even for pork with a shelf life of only half a day. In particular, it has been found that a fresh food preservation solution containing a compound having a bactericidal action such as diallyl trisulfide is significantly prolonged.

[0064]

According to the fresh food preservation solution of the present invention, freshness of fresh food can be maintained for a long time.

[Brief description of the drawings]

FIG. 1 is a graph showing changes in the number of Salmonella bacteria.

FIG. 2 is a graph showing changes in the number of bacteria of Escherichia coli.

FIG. 3 is a graph showing changes in the number of Staphylococcus aureus.

FIG. 4 is a graph showing changes in the number of O-157 E. coli cells.

 ──────────────────────────────────────────────────の Continued on the front page (72) Inventor Hiromi Wada 2-32-16 Nango, Otsu City, Shiga Prefecture (72) Inventor Harue Liu 1-7-50 Mizuo, Ibaraki-shi, Osaka Maison Dou-IJC, ▲ ▼ No.303 (72) Inventor Kenji Onaka 570-8, South side of Gion-cho, Higashiyama-ku, Kyoto-shi, Kyoto Prefecture F-term (reference)

Claims (10)

[Claims] A fresh food preservation solution containing trehalose as an active ingredient. 2. The fresh food preservation solution according to claim 1, wherein the concentration of the trehalose is in the range of 10 to 2000 mM / L. 3. The fresh food preservation solution according to claim 1, comprising the trehalose and an extract extracted from garlic. 4. The fresh food preservation solution according to claim 3, wherein the concentration of the trehalose is in the range of 10 to 2000 mM / L, and the concentration of the extract extracted from the garlic is in the range of 0.001 to 200 g / L. 5. The fresh food preservation solution according to claim 1, comprising the trehalose and at least one compound having a bactericidal action. 6. The compound exhibiting a bactericidal action is allicin,
Alliin, Ajoenes, Dithiin
, Scordinine, diallyl sulfi
The fresh food preservation solution according to claim 5, which is selected from de), diallyl disulfide, diallyl trisulfide, methylallyl trisulfide, and germanium compounds. 7. The trehalose concentration is in the range of 10 to 2000 mM / L, and the sum of the bactericidal compound concentrations is
The fresh food preservation solution according to claim 5 or 6, wherein the concentration is in the range of 0.001 to 200 g / L. 8. The fresh food preservation according to claim 1, wherein the osmotic pressure is adjusted to 150 to 2000 mOsm / L and the pH is adjusted to 5 to 8 by further adding a colloid osmotic agent and an electrolyte. liquid. 9. The fresh food preservation solution according to claim 8, wherein the concentration of the oncotic agent is in the range of 1 to 80 g / L. 10. The fresh food preservation solution according to claim 8, wherein the concentration of the electrolyte is in the range of 1 to 150 mM / L.