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

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

DETAILED DESCRIPTION OF THE INVENTION

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]

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]

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]

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.

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.

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.

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.

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] 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] 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]

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").

(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

(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.

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.

The results of Example 1, Example 2, and Comparative Example were as follows.

[Table 1]

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.

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.

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.

(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] 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.

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.

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.

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]

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.

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.

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.

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] 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)

[Claims] 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. 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. 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. 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. 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. 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. 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.