JP2000217559A - Bran-based freshness retaining agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a freshness retaining agent less expensive and easily applicable to foods. SOLUTION: A freshness retaining agent prepared by using bran. It is used as it is, after solidified with an adhesive, or after it is fixed on a plastic sheet with an adhesive.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a freshness preserving agent using bran.

[0002]

2. Description of the Related Art Synthetic zeolites,
Activated carbon and chlorophyll are known. The former two adsorb the plant hormone ethylene and the like, and chlorophyll is expensive. There is a need for a freshness preservative that is inexpensive and can be easily applied to food.

[0003]

The present invention is to find a freshness preserving agent which is a waste, has a freshness preserving effect and is not harmful even when used in foods.

[0004]

Means for Solving the Problems The inventors have found that bran obtained in the barley process of wheat has an effect of maintaining freshness. Bran has been discarded and application development is required. Further, the bran is harmless and can be washed even if it adheres to fruits and fish. Furthermore, bran has no peculiar smell like rice bran. Thus, the bran freshness retaining agent has excellent characteristics.

[0005] Bran is obtained from wheat, barley, barley and other barley. Here, rice bran is also included. Wheat bran has an extremely useful advantage that it is almost odorless and does not impart a peculiar smell or taste to fruits and fish. Rice bran has a peculiar odor, and it has another disadvantage that it is transmitted. The bran is used as it is, or is mixed with a piece of paper, plastic, silk, or a piece of cloth and hardened with an adhesive. When using the bran as it is, it is better to put the fruit or fish in the container and fill the bran to fill the container. When hardening with an adhesive (preferably harmless starch paste, polyvinyl alcohol, dextran, etc.), the bran ratio is increased as much as possible so that the bran directly contacts the target product. By further proceeding with this method, an adhesive is applied to one side of a cardboard, plastic sheet, or the like, and bran is evenly placed on the adhesive and solidified to obtain a freshness retaining sheet. This type can wrap the fish and can be made into a bag, which is convenient for transportation. Also, the surface of a plastic ball with a diameter of several millimeters is coated with an adhesive, and then the granules fixed with bran are
It easily adheres to fish and gives a favorable effect.

[0006]

[Effect] There are five possible ways to maintain the freshness of bran. One is that bran absorbs gas, so it absorbs ethylene gas from the fruit and keeps it fresh. This effect is only effective for fruits and vegetables. It is not necessary that the bran and fruit be in direct contact for this purpose. Second, it is considered that bran has an antioxidant effect. To confirm this, a comparison was made between the sprayed blue fish with the ethyl alcohol extract of bran and the one not sprayed. First, the degradation of blue fish could not be prevented with only ethyl alcohol. Next, the bran extract apparently did not undergo oxidative discoloration of the fish surface, whereas the unsprayed one did. Third, since bran has a buffering effect on vibration and impact, it also has an effect of preventing fruits and fish from being damaged during transportation. Fourth, it has the effect of absorbing water moderately and keeping the surface of fruits and fish inside with an appropriate amount of water. Fifth, it is thought that bran has an antibacterial effect. In bran, things are hard to cool. The bran freshness retaining action is a combination of these five actions.

[0007]

[Practical Example 1] Two blue avocados of the same degree were prepared, one was put in 250 g of wheat bran of Natural House Co., Ltd., and the other was left outside to compare the ripening on the 5th day. In the bran, the inside was hard and the ripening was progressing slowly, while those in the bran were soft and ripening was clearly progressing.

[0008]

Example 2 The same experiment was conducted for Philippine mango and banana. Those that were put in the bran had a lot of greenery remaining, and the inside was not very soft, but those that were not put started to turn yellow in one day and began to soften in the third day . In the case of rice bran, the effect was stronger, but the fruit smelled of rice bran.

[0009]

[Example 3] A horse mackerel or saury offal was taken,
One of them was covered with 50 g of wheat bran, and the other was left as it was in polyethylene bags and left at 20 ° C. for 12 hours. The wheat bran had little smell and was hard, but the raw one had a slightly discolored surface, a rotten smell, and a soft body. It should be emphasized that bluefish such as horse mackerel and saury degrade and rot overnight, but the ones put in bran are completely fresh and retain the smell of fresh bluefish. Was.

[0010]

Example 4 A modified silicone adhesive "Bathcoke" from Cemedine was evenly applied to a polyethylene sheet.
Wheat bran was evenly adhered thereon, and allowed to stand overnight to be fixed to obtain a bran sheet. The same fixation was achieved by using an acrylic resin adhesive (adhesive) instead of the modified silicone adhesive.

Claims (1)

[Claims] 1. A freshness preserving agent comprising bran.