JP2001017074A - Retention of freshness of food and storage of food - Google Patents

Retention of freshness of food and storage of food

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Publication number
JP2001017074A
JP2001017074A JP11218398A JP21839899A JP2001017074A JP 2001017074 A JP2001017074 A JP 2001017074A JP 11218398 A JP11218398 A JP 11218398A JP 21839899 A JP21839899 A JP 21839899A JP 2001017074 A JP2001017074 A JP 2001017074A
Authority
JP
Japan
Prior art keywords
food
aqueous solution
solution containing
tea extract
freshness
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
JP11218398A
Other languages
Japanese (ja)
Inventor
Mitsuru Inamoto
本 充 稲
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MEIYO KK
Original Assignee
MEIYO KK
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 MEIYO KK filed Critical MEIYO KK
Priority to JP11218398A priority Critical patent/JP2001017074A/en
Publication of JP2001017074A publication Critical patent/JP2001017074A/en
Pending legal-status Critical Current

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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

PROBLEM TO BE SOLVED: To retain the freshness of a food such as the prevention of the autolysis of fish meat or bacterial actions by bringing an aqueous solution containing a green tea extract liquid into contact with the food. SOLUTION: A green tea extract liquid is contained in an aqueous solution and a food is brought into contact with the resultant solution by a method for, e.g. dipping the food in the solution. The green tea extract liquid is prepared by extraction-treating preferably 3 g of green tea with 540 cc of hot water and is preferably contained in an amount of 0.01-10 wt.% based on 100 wt.% of the aqueous solution. The aqueous solution containing the green tea extract liquid is preferably frozen to form ice, which is then brought into contact with the food, e.g. fishes placed in a container, etc., having heat insulating properties such as an expanded polystyrene to store the food. Thereby, the freshness is retained and slimes on the surfaces of the fishes are removed to reduce malodor.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】本発明は、食品の鮮度保持方法及び食品の
貯蔵方法に係り、特に、鮮度保持の良好な食品の鮮度保
持方法及び食品の貯蔵方法に関する。
The present invention relates to a method for maintaining freshness of food and a method for storing food, and more particularly, to a method for maintaining freshness of food and a method for storing food with good freshness retention.

【0002】[0002]

【従来の技術】食品、例えば、魚介は、冷蔵又は氷を利
用して貯蔵されているが、魚肉の自己消化及び細菌の作
用を完全に阻止できない。
2. Description of the Related Art Food, for example, seafood, is stored refrigerated or on ice, but cannot completely prevent the autolysis of fish meat and the action of bacteria.

【0003】[0003]

【発明が解決しようとする課題】そのため、貯蔵中は緩
慢ながら両作用が加わり、時間の経過に伴って魚介の品
位が劣化するという問題点があった。一方、茶葉は飲料
用及び食品加工用として流通し、近年緑茶の持つ様々な
機能性が注目され、緑茶から抽出されたカテキンが、例
えば、ガム、茶そば、お菓子等に使用されたり、食品の
酸化防止に使用されているが、魚介の鮮度保持に茶抽出
液を利用した例はない。本発明は、上述した問題点を除
去するようにした食品の鮮度保持方法及び食品の貯蔵方
法を提供するものである。
Therefore, during storage, both actions are added slowly, and there is a problem that the quality of the fish and shellfish deteriorates with time. On the other hand, tea leaves are distributed for use in beverages and food processing.In recent years, various functions of green tea have attracted attention, and catechins extracted from green tea are used in, for example, gums, tea buckwheat, confectionery, etc. It is used to prevent the oxidation of seafood, but there is no example of using a tea extract to maintain the freshness of fish and shellfish. The present invention provides a method for preserving the freshness of food and a method for storing the food, which eliminates the above-mentioned problems.

【0004】[0004]

【課題を解決するための手段】上記目的を達成するため
に、請求項1記載の食品の鮮度保持方法は、茶抽出液を
含む水溶液を食品に接触させて、該食品の鮮度を保持す
るものである。
According to a first aspect of the present invention, there is provided a method for maintaining the freshness of a food, wherein an aqueous solution containing a tea extract is brought into contact with the food to maintain the freshness of the food. It is.

【0005】また、請求項2記載の食品の鮮度保持方法
は、茶抽出液を含む水溶液と食品の接触方法が、前記茶
抽出液を含む水溶液中に前記食品を浸して浸漬するもの
である。
According to a second aspect of the present invention, there is provided a method for maintaining the freshness of a food, wherein the method of contacting the food with an aqueous solution containing a tea extract comprises immersing the food in an aqueous solution containing the tea extract.

【0006】また、請求項3記載の食品の鮮度保持方法
は、茶抽出液を含む水溶液と食品の接触方法が、前記茶
抽出液を含む水溶液を凍結させて氷を形成し、この氷を
前記食品に接触させて、該食品の鮮度を保持するもので
ある。
According to a third aspect of the present invention, there is provided a method for preserving the freshness of a food, wherein the method of contacting the food with the aqueous solution containing the tea extract forms ice by freezing the aqueous solution containing the tea extract. It comes into contact with food to maintain the freshness of the food.

【0007】また、請求項4記載の食品の鮮度保持方法
は、茶抽出液を含む水溶液と食品の接触方法が、前記茶
抽出液を含む水溶液中に前記食品を浸して浸漬するもの
であって、前記茶抽出液を含む水溶液に、茶抽出物を含
む水溶液又は茶抽出液を含む水溶液を凍結させて形成し
た氷が含まれているものである。
According to a fourth aspect of the present invention, there is provided a method for maintaining freshness of a food, wherein the method of contacting the food with an aqueous solution containing a tea extract comprises immersing the food in an aqueous solution containing the tea extract. In addition, the aqueous solution containing the tea extract contains ice formed by freezing the aqueous solution containing the tea extract or the aqueous solution containing the tea extract.

【0008】また、請求項5記載の食品の鮮度保持方法
は、請求項1乃至請求項4記載の食品の鮮度保持方法に
おいて、食品は、加工される前の食用魚介類、加工水産
物、食肉、肉製品の内の何れか一つである。
According to a fifth aspect of the present invention, there is provided the method for maintaining freshness of food according to any one of the first to fourth aspects, wherein the food is edible fish and shellfish, processed marine products, meat, Any one of the meat products.

【0009】また、請求項6記載の食品の貯蔵方法は、
カテキンを含む水溶液を凍結させて氷を形成し、この氷
を食品に接触させて前記食品を貯蔵するものである。
[0009] The method for storing food according to claim 6 is characterized in that:
An aqueous solution containing catechin is frozen to form ice, and the ice is brought into contact with food to store the food.

【0010】また、請求項7記載の食品の貯蔵方法は、
請求項6記載の食品の貯蔵方法において、カテキンを含
む水溶液は、茶抽出液を含む水溶液、茶抽出物を含む水
溶液、茶葉を粉砕した粉末茶を含む水溶液、粉茶を含む
水溶液の内の何れか一つであると共に、食品は、加工さ
れる前の食用魚介類、加工水産物、食肉、肉製品の内の
何れか一つである。
[0010] The method for storing food according to claim 7 is characterized in that:
7. The food storage method according to claim 6, wherein the aqueous solution containing catechin is any one of an aqueous solution containing tea extract, an aqueous solution containing tea extract, an aqueous solution containing powdered tea obtained by pulverizing tea leaves, and an aqueous solution containing powdered tea. In addition, the food is any one of edible seafood, processed marine products, meat, and meat products before being processed.

【0011】[0011]

【実施例】本発明の一実施例の食品の貯蔵方法を、食
品、例えば、魚介類(更に、具体的には、「かつおの切
り身」)を例に取って説明する。
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for storing food according to one embodiment of the present invention will be described with reference to food, for example, fish and shellfish (more specifically, "bonito fillet").

【0012】(実施例1)水溶液(100重量部)に茶
抽出液(茶抽出液は、割合的に、お茶3gに対して、熱
湯540ccで抽出したものを言い、以下同じ)を
(0.5重量部)を入れ、茶抽出液を含んだ水溶液(よ
り具体的には、通常のお茶のように、熱水抽出した茶抽
出液を含む水溶液)中にかつおの切り身を浸して浸漬さ
せ、その後、かつおの切り身を浸漬させた状態で、かつ
おの切り身(100g)を凍結しない程度の低温度にお
いて貯蔵(冷蔵・・・冷蔵庫内を、例えば、3℃)し、
かつおの切り身の外観(赤色度)、腐敗度の変化を、1
日後、3日後、5日後ごとに観察した。なお、観察評価
を以下のようにした。 ○○・・・極めて良好、○・・・良好、△・・・やや変
化、×・・・劣化、××・・・かなり劣化
(Example 1) An aqueous solution (100 parts by weight) was mixed with a tea extract (a tea extract was extracted with 540 cc of hot water with respect to 3 g of tea, and the same applies hereinafter). 5 parts by weight), and the bonito fillet is immersed in an aqueous solution containing a tea extract (more specifically, an aqueous solution containing a hot-water-extracted tea extract like ordinary tea), and immersed. After that, the bonito fillet (100 g) is stored at a low temperature such that the bonito fillet is not frozen (refrigerated ... in a refrigerator, for example, at 3 ° C.) with the bonito fillet immersed,
Change the appearance of bonito fillet (redness) and the degree of spoilage by 1
Observation was made every day, every 3 days, every 5 days. The observation evaluation was as follows. ○○ ・ ・ ・ very good, ○ ・ ・ ・ good, △ ・ ・ ・ Slight change, × ・ ・ ・ deterioration, XX ・ ・ ・ significant deterioration

【0013】(実施例2)また、氷を含む水溶液(10
0重量部)に茶抽出液(0.3重量部)を入れ、茶抽出
液を含んだ水溶液(より具体的には、通常のお茶のよう
に、熱水抽出した茶抽出液を含む水溶液)中にかつおの
切り身を浸して浸漬させ、その後、かつおの切り身を浸
漬させた状態で、かつおの切り身(100g)を低温度
において貯蔵(庫内を、例えば、−1℃)し、かつおの
切り身の外観(赤色度)、腐敗度の変化を、1日後、3
日後、5日後ごとに観察した。
(Example 2) An aqueous solution containing ice (10
0 parts by weight) and an aqueous solution containing the tea extract (0.3 parts by weight), and more specifically, an aqueous solution containing the tea extract extracted with hot water, such as ordinary tea. The bonito fillet is immersed in the bonito fillet, and then the bonito fillet (100 g) is stored at a low temperature (in a refrigerator, for example, -1 ° C.) with the bonito fillet immersed. Changes in the appearance (redness) and decay degree of
After 5 days, observations were made every 5 days.

【0014】なお、比較例として、かつおの切り身(1
00g)を冷蔵(冷蔵庫内を、例えば、3℃)し、かつ
おの切り身の外観(赤色度)、腐敗度の変化を、1日
後、3日後、5日後ごとに観察した。
As a comparative example, the bonito fillet (1
00g) was refrigerated (in a refrigerator, for example, at 3 ° C.), and the appearance (redness) of the cut bonito and the change in the degree of decay were observed after 1 day, 3 days, and 5 days.

【0015】実施例1、実施例2、比較例の結果は、以
下の通りとなった。
The results of Example 1, Example 2, and Comparative Example were as follows.

【表1】 [Table 1]

【0016】上述した結果から、茶抽出液を含む水溶液
で魚類を貯蔵すると、鮮度保持効果が良好であった。鮮
度保持効果以外に、特に、茶抽出液を含む水溶液で魚介
類を浸漬すると、魚類特有の表面上のぬめりが取れると
共に、臭みをも減少していた。その結果、魚介類の洗浄
方法として利用すると効果的である。
From the above results, when fish were stored in an aqueous solution containing a tea extract, the effect of maintaining freshness was good. In addition to the freshness preserving effect, especially when the fish and shellfish are immersed in an aqueous solution containing a tea extract, the surface peculiar to the fish can be removed and the odor is reduced. As a result, it is effective when used as a method for washing fish and shellfish.

【0017】また、上述した茶抽出液を含む水溶液中に
魚介類を浸漬したが、茶抽出物を含む水溶液又は茶抽出
液を含む水溶液を凍結させて氷を形成し、この氷を発泡
スチロ−ル等の断熱性のある容器(場合により、断熱性
のない容器でも良い。)内に入れた食品、例えば、魚
類、に接触させて前記食品を貯蔵しても、氷が解けて氷
中に含まれる茶抽出物又は茶抽出液が魚類に接触するこ
ととなり、食品の鮮度を保持することができると共に、
魚類特有の表面上のぬめりを取ることができ、更に、臭
みをも減少させることができる。
Further, although the fish and shellfish are immersed in the aqueous solution containing the above-mentioned tea extract, the aqueous solution containing the tea extract or the aqueous solution containing the tea extract is frozen to form ice, and the ice is formed by styrofoam. Even if the food is stored in contact with food, for example, fish, contained in a heat-insulating container (eg, a container without heat-insulating property) such as fish, the ice melts and becomes The contained tea extract or tea extract comes into contact with fish, and can maintain the freshness of food,
The slime on the surface peculiar to fish can be removed, and the odor can also be reduced.

【0018】なお、上述の実施例においては、茶抽出液
を0.5重量部(実施例1)、茶抽出液を0.3重量部
(実施例2)としたが、水溶液中に含まれる茶抽出液は
0.01重量%〜10重量%程度あれば良く、好ましく
は、0.1重量%〜7重量%、より好ましくは、0.5
重量%〜5重量%である。
In the above embodiment, the tea extract was 0.5 parts by weight (Example 1) and the tea extract was 0.3 parts by weight (Example 2). The tea extract may be about 0.01% to 10% by weight, preferably 0.1% to 7% by weight, more preferably 0.5% to 7% by weight.
% By weight to 5% by weight.

【0019】(実施例3)沸騰水50lに対して緑茶5
00gを入れて1〜2分煮出して茶抽出液を得る。この
茶抽出液に水100リットルを入れて薄め、氷等により
水温を約10℃にし、生鮮魚介類を浸漬した。この浸漬
方法によれば、生鮮魚介類の鮮度が保持され、併せて、
魚臭も消えた。また、上述の茶抽出液を含む水溶液を凍
結させて氷を形成し、この氷を食品(例えば、魚類)に
接触させて前記食品を貯蔵しても、同様な効果が得られ
た。
(Example 3) Green tea 5 per 50 l of boiling water
Add 00 g and boil for 1-2 minutes to obtain a tea extract. 100 liters of water was added to the tea extract to dilute it, the water temperature was adjusted to about 10 ° C. with ice or the like, and fresh seafood was immersed. According to this immersion method, freshness of fresh seafood is maintained, and
The fish smell has disappeared. Similar effects were obtained by freezing the aqueous solution containing the above-mentioned tea extract to form ice, and bringing the ice into contact with food (eg, fish) to store the food.

【0020】なお、茶抽出液をとる茶は、煎茶、玉露、
番茶、茎茶、粉茶、ほうじ茶、抹茶など何れでも良く、
また、茶抽出液は、通常のお茶のように、熱水抽出が通
例であるが、その他煮沸抽出、冷水抽出でも良い。ま
た、茶抽出液は、使用形態によって濃度を調整すれば良
く、濃厚抽出液を作り、これを希釈して用いても良く、
例えば、最終的に食品(例えば、魚)を浸漬(又は氷
蔵)する濃度に合わせて抽出液を得ても良い。また、食
品(例えば、魚)を浸漬しながら茶葉を存在させて茶抽
出液を得る状態で浸漬しても良い。なお、通常は濃厚液
を抽出してこれを希釈して用いるのが便利であり、その
場合、茶100g〜500gを熱水6リットルで抽出す
ると良い。
[0020] The tea using the tea extract is sencha, gyokuro,
Bancha, stem tea, powdered tea, roasted tea, matcha, etc.
The tea extract is usually extracted with hot water like ordinary tea, but may be extracted with boiling water or cold water. Also, the tea extract may be adjusted in concentration depending on the form of use, a concentrated extract may be prepared, and this may be diluted for use.
For example, an extract may be obtained in accordance with the concentration at which food (eg, fish) is finally immersed (or frozen). Also, the food (eg, fish) may be immersed in a state where tea leaves are present and a tea extract is obtained while immersing the food. Usually, it is convenient to extract a concentrated liquid and dilute it, and in this case, 100 g to 500 g of tea may be extracted with 6 liters of hot water.

【0021】また、茶抽出液を含む水溶液中に食品を浸
して浸漬する際、前記茶抽出液を含む水溶液に、茶抽出
物を含む水溶液又は茶抽出液を含む水溶液を凍結させて
形成した氷を含んでも良い。なお、上述の実施例におい
ては、茶抽出液を含む水溶液を食品に接触させる接触方
法の一態様として「浸漬」の例を挙げたが、接触方法は
浸漬に限らず、茶抽出物を含む水溶液又は茶抽出液を含
む水溶液を凍結させて氷を形成し、この氷を食品に接触
させて、該食品の鮮度保持を図っても良い(氷を利用し
て食品を貯蔵する氷蔵でも良い。)し、茶抽出物を含む
水溶液又は茶抽出液を含む水溶液を食品に噴霧したり、
塗布しても良い。要は、茶抽出液を含む水溶液を食品に
接触させることにより、食品の鮮度保持を図るようにす
れば良い。
Further, when the food is immersed in and immersed in an aqueous solution containing a tea extract, an ice solution formed by freezing the aqueous solution containing the tea extract or the aqueous solution containing the tea extract into the aqueous solution containing the tea extract. May be included. In the above-described embodiment, an example of “immersion” is given as an example of a contact method for bringing an aqueous solution containing a tea extract into contact with food, but the contact method is not limited to immersion, and an aqueous solution containing a tea extract is used. Alternatively, an aqueous solution containing a tea extract may be frozen to form ice, and the ice may be brought into contact with food to maintain the freshness of the food (ice storage for storing food using ice). And spraying an aqueous solution containing a tea extract or an aqueous solution containing a tea extract on food,
It may be applied. The point is that the aqueous solution containing the tea extract may be brought into contact with the food to maintain the freshness of the food.

【0022】また、茶抽出液を含む水溶液を凍結させて
氷を形成し、この氷を食品に接触させて、該食品の鮮度
保持を図ったが、前述した氷は、カテキンを含む水溶液
を凍結させたもので良く、カテキンを含む水溶液は、茶
抽出液を含む水溶液、茶抽出物を含む水溶液、茶葉を粉
砕した粉末茶を含む水溶液、粉茶を含む水溶液の内の何
れか一つであれば良い。
Further, the aqueous solution containing the tea extract is frozen to form ice, and the ice is brought into contact with food to maintain the freshness of the food. However, the aforementioned ice freezes the aqueous solution containing catechin. The aqueous solution containing catechin may be any one of an aqueous solution containing tea extract, an aqueous solution containing tea extract, an aqueous solution containing powdered tea obtained by pulverizing tea leaves, and an aqueous solution containing powdered tea. Good.

【0023】また、上述した食品には、加工される前の
食用魚介類(例えば、鮮魚、カキのムキ身)に限らず、
加工された魚介類(水産練製品、水産乾製品等の加工水
産物)、食肉、肉製品でも良い(上述した食品は、加工
される前の食用魚介類、加工された魚介類、食肉、肉製
品の内の何れか一つである)。
The above-mentioned foods are not limited to edible seafood before processing (for example, fresh fish and oysters).
Processed seafood (processed marine products such as seafood kneaded products and seafood dried products), meat, and meat products may be used. (The above-mentioned foods are edible seafood before processing, processed seafood, meat, meat products. Is one of them).

【0024】[0024]

【発明の効果】請求項1記載の食品の鮮度保持方法によ
れば、茶抽出液を含む水溶液を食品に接触させるため、
食品の鮮度を保持することができる。なお、特に、食品
が魚類であれば、魚類特有の表面上のぬめりを取ること
ができ、更に、臭みをも減少させることができる。
According to the method for maintaining the freshness of a food according to the first aspect, an aqueous solution containing a tea extract is brought into contact with the food.
Food freshness can be maintained. In particular, if the food is fish, the surface peculiar to the fish can be removed, and the odor can be reduced.

【0025】また、請求項2記載の食品の鮮度保持方法
によれば、茶抽出液を含む水溶液と食品の接触方法が、
前記茶抽出液を含む水溶液中に前記食品を浸して浸漬す
るものであるため、食品の鮮度を保持することができ
る。なお、特に、食品が魚類であれば、魚類特有の表面
上のぬめりを取ることができ、更に、臭みをも減少させ
ることができる。
According to the method for maintaining freshness of a food according to the second aspect, the method of contacting the food with an aqueous solution containing a tea extract is as follows:
Since the food is immersed in an aqueous solution containing the tea extract, the freshness of the food can be maintained. In particular, if the food is fish, the surface peculiar to the fish can be removed, and the odor can be reduced.

【0026】また、請求項3記載の食品の鮮度保持方法
は、茶抽出液を含む水溶液と食品の接触方法が、前記茶
抽出液を含む水溶液を凍結させて氷を形成し、この氷を
前記食品に接触させるため、食品の鮮度を保持すること
ができる。なお、特に、食品が魚類であれば、魚類特有
の表面上のぬめりを取ることができ、更に、臭みをも減
少させることができる。
According to a third aspect of the present invention, in the method for maintaining freshness of a food, the contacting method between the aqueous solution containing the tea extract and the food forms ice by freezing the aqueous solution containing the tea extract. Since the food is brought into contact with the food, the freshness of the food can be maintained. In particular, if the food is fish, the surface peculiar to the fish can be removed, and the odor can be reduced.

【0027】また、請求項4記載の食品の鮮度保持方法
は、茶抽出液を含む水溶液と食品の接触方法が、前記茶
抽出液を含む水溶液中に前記食品を浸して浸漬するもの
であって、前記茶抽出液を含む水溶液に、茶抽出物を含
む水溶液又は茶抽出液を含む水溶液を凍結させて形成し
た氷が含まれているものであるため、食品の鮮度を保持
することができる。なお、特に、食品が魚類であれば、
魚類特有の表面上のぬめりを取ることができ、更に、臭
みをも減少させることができる。
According to a fourth aspect of the present invention, there is provided a method for maintaining the freshness of food, wherein the method of contacting the food with an aqueous solution containing a tea extract comprises immersing the food in an aqueous solution containing the tea extract. Since the aqueous solution containing the tea extract contains ice formed by freezing the aqueous solution containing the tea extract or the aqueous solution containing the tea extract, the freshness of the food can be maintained. In particular, if the food is fish,
The slime on the surface peculiar to fish can be removed, and the odor can also be reduced.

【0028】また、請求項6記載の食品の貯蔵方法は、
カテキンを含む水溶液を凍結させて氷を形成し、この氷
を食品に接触させて食品を貯蔵するため、食品の鮮度を
保持することができる。
[0028] The method for storing food according to claim 6 is characterized in that:
The aqueous solution containing catechin is frozen to form ice, and the ice is brought into contact with the food to store the food, so that the freshness of the food can be maintained.

Claims (7)

【特許請求の範囲】[Claims] 【請求項1】茶抽出液を含む水溶液を食品に接触させ
て、該食品の鮮度を保持することを特徴とする食品の鮮
度保持方法。
1. A method for maintaining the freshness of a food, comprising contacting an aqueous solution containing a tea extract with the food to maintain the freshness of the food.
【請求項2】茶抽出液を含む水溶液と食品の接触方法
が、前記茶抽出液を含む水溶液中に前記食品を浸して浸
漬することを特徴とする食品の鮮度保持方法。
2. A method for maintaining the freshness of a food, wherein the method of contacting the food with an aqueous solution containing a tea extract comprises immersing the food in an aqueous solution containing the tea extract.
【請求項3】茶抽出液を含む水溶液と食品の接触方法
が、前記茶抽出液を含む水溶液を凍結させて氷を形成
し、この氷を前記食品に接触させて、該食品の鮮度を保
持することを特徴とする食品の鮮度保持方法。
3. A method of contacting an aqueous solution containing a tea extract with a food, wherein the aqueous solution containing the tea extract is frozen to form ice, and the ice is brought into contact with the food to maintain the freshness of the food. A method for maintaining the freshness of food.
【請求項4】茶抽出液を含む水溶液と食品の接触方法
が、前記茶抽出液を含む水溶液中に前記食品を浸して浸
漬するものであって、 前記茶抽出液を含む水溶液に、茶抽出物を含む水溶液又
は茶抽出液を含む水溶液を凍結させて形成した氷が含ま
れていることを特徴とする食品の鮮度保持方法。
4. A method for contacting an aqueous solution containing a tea extract with a food, wherein the food is immersed in the aqueous solution containing the tea extract, and the tea extract is added to the aqueous solution containing the tea extract. A method for maintaining the freshness of a food, characterized by containing ice formed by freezing an aqueous solution containing a product or an aqueous solution containing a tea extract.
【請求項5】食品は、加工される前の食用魚介類、加工
水産物、食肉、肉製品の内の何れか一つであることを特
徴とする請求項1乃至請求項4記載の食品の鮮度保持方
法。
5. The freshness of a food according to claim 1, wherein the food is any one of edible fish and shellfish, processed marine products, meat and meat products before being processed. Retention method.
【請求項6】カテキンを含む水溶液を凍結させて氷を形
成し、この氷を食品に接触させて前記食品を貯蔵するこ
とを特徴とする食品の貯蔵方法。
6. A method for storing food, comprising freezing an aqueous solution containing catechin to form ice, and contacting the ice with food to store the food.
【請求項7】カテキンを含む水溶液は、茶抽出液を含む
水溶液、茶抽出物を含む水溶液、茶葉を粉砕した粉末茶
を含む水溶液、粉茶を含む水溶液の内の何れか一つであ
ると共に、 食品は、加工される前の食用魚介類、加工水産物、食
肉、肉製品の内の何れかで一つあることを特徴とする請
求項6記載の食品の貯蔵方法。
7. The aqueous solution containing catechin is any one of an aqueous solution containing tea extract, an aqueous solution containing tea extract, an aqueous solution containing powdered tea obtained by pulverizing tea leaves, and an aqueous solution containing powdered tea. The food storage method according to claim 6, wherein the food is any one of edible fish and shellfish, processed marine products, meat, and meat products before being processed.
JP11218398A 1999-05-06 1999-08-02 Retention of freshness of food and storage of food Pending JP2001017074A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP11218398A JP2001017074A (en) 1999-05-06 1999-08-02 Retention of freshness of food and storage of food

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP11-126094 1999-05-06
JP12609499 1999-05-06
JP11218398A JP2001017074A (en) 1999-05-06 1999-08-02 Retention of freshness of food and storage of food

Publications (1)

Publication Number Publication Date
JP2001017074A true JP2001017074A (en) 2001-01-23

Family

ID=26462327

Family Applications (1)

Application Number Title Priority Date Filing Date
JP11218398A Pending JP2001017074A (en) 1999-05-06 1999-08-02 Retention of freshness of food and storage of food

Country Status (1)

Country Link
JP (1) JP2001017074A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008228702A (en) * 2007-03-23 2008-10-02 Toshiaki Oshima Flammulina velutipes extract-containing discoloration-preventing agent for meat product
CN115868528A (en) * 2022-11-21 2023-03-31 武汉职业技术学院 Composite preservative for shelled preserved eggs and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008228702A (en) * 2007-03-23 2008-10-02 Toshiaki Oshima Flammulina velutipes extract-containing discoloration-preventing agent for meat product
CN115868528A (en) * 2022-11-21 2023-03-31 武汉职业技术学院 Composite preservative for shelled preserved eggs and preparation method thereof

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