JP2009039053A - Freshness keeping liquid - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid composition keeping the freshness of fresh food, safely usable and industrially advantageous: and to provide a method for keeping the freshness of fresh food. <P>SOLUTION: The liquid composition is obtained by naturally fermenting a composition containing the following (A), (B), (C) and (D) at a mass ratio of (A)/(B)/(C)/(D)=100/(250-300)/(10-20)/(200-250): wherein (A) comprises a mixture liquid composed of water and fired shell powder; (B) comprises a nonspore plant; (C) comprises a spore-bearing plant; and (D) comprises salt. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a liquid composition used for keeping food fresh and a method for keeping food fresh.

Foods, especially fresh foods, are often disposed of in order to adjust prices and shipments when the yield is high. And when the yield is low, the price goes up. For this reason, in order to supply fresh food stably, the method of preserve | saving for a long term, keeping the freshness of fresh food is considered. As a method for long-term storage, in addition to freezing, for example, a substance that radiates far infrared rays and a heat-generating material are applied alone or in combination in a refrigerator housing that stores food and foodstuffs, and the refrigerator housing is also applied. By attaching an electrode serving as a conductor in the body, generating heat from the heat-generating material and radiating far infrared rays to heat and heat the inside of the refrigerator case with far infrared rays, and setting the heating and keeping temperature to a predetermined value, Method for maintaining freshness of food (see Patent Document 1), water 56.9% by weight, glycerin 40% by weight, sodium lactate 8% by weight, potassium chloride 0.1% by weight, sodium dihydrogen phosphate 2% by weight and catechin After impregnating fresh sea urchin treated with alum or fresh food such as shrimp and salmon with a liquid containing 1% by weight, the fresh food is either refrigerated or frozen. In the foamed resin material, the fresh food product is placed in a cylindrical container, and the foamed solidified liquid is foamed and solidified after injection to become a foamed resin material. A method for preserving fresh food products characterized by embedding fresh food products in the market is known (see Patent Document 3).
However, the conventional methods for maintaining the freshness of fresh foods described above have been difficult to put into practical use because the effect of maintaining the freshness is not sufficient or an expensive and complicated device is required. Also, the use of synthetic additives and chemicals can be harmful to the human body and the environment. Further, frozen storage may cause freeze denaturation such as protein and lipid degradation, and drip during freezing storage and thawing becomes a problem.
JP 2004-41047 A JP 2004-65053 A JP 2002-262765 A

  An object of the present invention is to provide an industrially advantageous liquid composition that can maintain the freshness of fresh food and can be used safely, and a method for maintaining the freshness of food.

  In order to solve the above problems, the present inventors have intensively studied and mixed a mixture of water and a calcined powder of shellfish, a non-spore plant and a spore plant, salt, or grain vinegar and sugar with a certain mass. It was found that the freshness of the food is maintained when the food is frozen after the food is brought into contact with a liquid composition obtained by natural fermentation of the composition comprising the ratio. The inventors have further studied and have completed the present invention.

That is, the present invention
[1] Mass ratio (A) / (B) / (C) / (D) = 100 / 250-300 / 10-20 / (A) / (B) / (C) / (D) A liquid composition obtained by natural fermentation of a composition comprising 200 to 250;
(A) Mixed liquid of water and calcined shellfish powder (B) Non-spore plant (C) Spore plant (D) Salt,
[2] The liquid composition according to [1], which is used for maintaining food freshness,
[3] Mass ratio (E) / (A) / (B) / (C) / (F) = 100 / with the following (A), (B), (C), (E), and (F) A liquid composition obtained by natural fermentation of a composition comprising 20-40 / 250-300 / 0.2-0.4 / 30-50;
(A) Mixed liquid of water and shellfish calcined powder (B) Non-spore plant (C) Spore plant (E) Grain vinegar (F) Sugar,
[4] The liquid composition according to [3], which is for maintaining food freshness,
[5] A food comprising a step of bringing the liquid composition according to any one of [1] to [4] into contact with the food, and a step of freezing the food in contact with the liquid composition after the step. A method for maintaining the freshness of [6], and [6] a food obtained by contacting the liquid composition according to any one of [1] to [4],
About.

The liquid composition according to the present invention is useful as a composition for maintaining freshness of food, particularly fresh food. The food material (hereinafter also referred to as food) subjected to the method for maintaining the freshness of the food according to the present invention can suppress deterioration in quality over a long period of time and can extend the storage period of the food. Further, if the deterioration of the food is suppressed, the subsequent rot is also suppressed, so that the odor due to rot can also be suppressed. Furthermore, when the food is thawed, it is possible to reduce a drip caused by cells being destroyed due to a temperature difference between the surface and the inside of the food, and a decrease in taste. For this reason, foodstuffs that have been subjected to the method for maintaining the freshness of food according to the present invention and have been frozen and stored can be reproduced without losing the flavor of the foodstuff before freezing. In addition, since drip does not occur and moisture can be prevented from oozing out from the food, it is possible to keep the moisture, freshness, color, texture, etc. of the food in an optimum state. The food freshness maintaining method according to the present invention can also be expected to have an effect of suppressing drying and freezing burns due to freezing.
Furthermore, even if the food subjected to the method for maintaining the freshness of the food according to the present invention is re-frozen after thawing, it is almost equivalent to the frozen state before re-freezing. For this reason, the freshness of food is maintained even if it is re-frozen. Therefore, it is possible to carry out planned production activities without having to immediately process the food by processing the food using the method for maintaining freshness of the present invention at the time of mass harvesting of the food.
Moreover, since the liquid composition which concerns on this invention uses a natural substance harmless to a human body, it can be used safely.

First, the liquid composition according to the present invention will be described. The liquid mixture (A) used in the liquid composition according to the present invention can be prepared by mixing water and a baked powder of shellfish. In this case, the fired powder of shellfish may be added to water and mixed, or water may be added to the fired powder of shellfish and mixed. The ratio of the water and the calcined shellfish powder is usually about 0.05 mg to 1 g, and preferably about 0.08 to 0.12 mg, with respect to 1 L of water. .
The mixing can be performed by a known method such as stirring. The water used for the mixed solution is not particularly limited as long as it can be used for food. Examples of water include purified water, tap water, well water, oxygen water, hydrogen water, mineral water, hot spring water, spring water, and the like. Examples of shells include hokki, scallops, oysters, clams, clams, pearl oysters, and red oysters. Shells include corals and pearl layers of pearls. The fired powder may be powdered after firing the shells as they are, or shells that have been powdered beforehand may be fired. The firing temperature is usually about 800 to 2000 ° C, preferably about 1000 to 1500 ° C. A known method can be used as the powder method, for example, a method of pulverizing with a mixer, a mill, a roll crusher, a pin mill, or the like, for example, a method using a polishing machine such as a rotary tilting barrel polishing machine. . Moreover, commercially available shell calcined calcium can be used as the calcined powder. As commercially available shell shell calcined calcium, for example, Surfclam Ca (manufactured by Mizumoto Co., Ltd.) or Surfcera (manufactured by Surfcera Co., Ltd.) is preferably exemplified. A mixed solution of water and a calcined powder of shellfish can be used as it is, but it is preferable to adjust the pH of the mixed solution to be alkaline, preferably about pH 7.5 to 9.9. The pH can be adjusted with a pH adjusting agent. As the pH adjuster, those that can be used as food additives are preferable. For example, trisodium citrate, citric acid, lactic acid, L-tartaric acid, potassium carbonate, sodium bicarbonate, sodium carbonate, dipotassium hydrogen phosphate, phosphoric acid Examples include potassium dihydrogen and acetic acid.

  The non-spore plant of (B) is preferably an edible plant that does not grow on spores, and examples include onion, ginger, perilla, eggplant, carrot, perilla and parsley. These may be raw materials that are not heated. Further, for example, a size of about 3 to 5 mm square is preferable.

  The spore plant of (C) is not limited to terrestrial and aquatic as long as it is a plant that propagates in spores, but aquatic spore plants are preferred. Examples of terrestrial spore plants include shiitake, maitake, enokitake, shimeji, and eringi. Examples of the aquatic spore plant include kombu, wakame, honda walla, kazime, arame, crow nobi (Haba), and the like. These are preferably dried. Further, for example, a size of about 3 to 5 mm square is preferable.

  Although it will not specifically limit as a salt of (D) if it is an edible salt, A natural salt is preferable. Examples of natural salt include natural sea salt or rock salt, and natural sea salt containing sodium chloride of about 95% by mass or more, preferably about 98% by mass or more is more preferable. Examples of such salts include salts produced by natural evaporation in the Guerrero Negro salt field on the California peninsula in Baja, Mexico. For example, the natural salt may remove water contained in the salt crystals under reduced pressure.

  Examples of the grain vinegar of (E) include rice vinegar or grains other than rice, for example, grain vinegar mainly made of grains such as wheat, barley, rice, sake lees, and corn.

  Examples of the sugar (F) include sucrose, tri-warm sugar, brown sugar, and salam.

The liquid composition according to the present invention can be produced by the following steps.
Step 1: Mix at least the above (A), (B), (C), and (D), or mix (A), (B), (C), (E), and (F) Preparing a product.
Step 2: A step of spontaneously fermenting the composition prepared in Step 1 above.

  In step 1, the ratio (mass ratio) of (A), (B), (C), and (D) is (A) / (B) / (C) / (D) = about 100 / 260-270. / 15-18 / 230-240 are preferred. The ratio (mass ratio) of (A), (B), (C), (E), and (F) is (E) / (A) / (B) / (C) / (F) = about 100 / 25-35 / 260-270 / 0.25-0.35 / 35-40 are preferable. The liquid composition prepared at the mass ratio is suitable for maintaining the freshness of food. Mixing can be performed by a well-known method using stirrers, such as a mixer and a homomixer, for example.

In step 2, natural fermentation is preferably performed at a natural temperature (usually about 5 to 30 ° C., preferably 20 to 25 ° C.). Fermentation is preferably carried out until white bubbles appear in the composition and transparency is recognized. Although fermentation time changes with temperature, humidity, etc., it is about 5 to 30 days normally, Preferably it is about 10 to 15 days.
The liquid composition after natural fermentation may be used as it is, or may be filtered using a filter medium such as a cloth or a filter.

  As long as the liquid composition according to the present invention does not interfere with its effect, organic acids and antioxidants, alcohols, sweeteners, preservatives, emulsifiers, thickening stabilizers, vitamins and other reinforcing agents as necessary, Various additives usually used in the food field, such as spices, enzymes, pH adjusters, seasonings, colorants or brighteners, can be used in combination. Moreover, these components can be appropriately added to the liquid composition according to the present invention as necessary.

  Examples of the organic acid include ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate, potassium citrate, sodium citrate, and sodium malate.

  Antioxidants include, for example, apple extracts, dokudami extract, blueberry leaf extract, rice bran oil extract, natural extracts such as gallic acid, ellagic acid, catechin or proanthocyanidins, erythorbic acid, citrate ester or erythorbic acid Examples thereof include organic acids such as sodium, vitamins such as vitamin C or vitamin E, or sodium edetate.

  Examples of alcohols include ethanol (synthetic alcohol, fermentation alcohol) and the like.

  Examples of the sweetener include sorbit, glucose, saccharin, sodium saccharin, aspartame, xylitol, sodium glycyrrhizinate, stevia, monosaccharide, disaccharide or oligosaccharide.

  Examples of the preservative include natural extracts such as shirako protein and polylysine, sorbic acid or potassium sorbate, and the like.

  Examples of the emulsifier include natural extracts such as saponin, soybean saponin or lecithin, glycerin ester, sucrose ester, sorbitan ester or propylene glycol ester.

  Examples of the thickening stabilizer include polysaccharides such as guar gum, tara gum, gum arabic, curdlan or xanthan gum, seaweed extracts such as carrageenan or alginic acid, shell extracts such as chitin or chitosan, plant extracts such as pectin, or Dextran and the like.

Examples of the fortifier include vitamin A, vitamin B ₂ , vitamin B ₆ , vitamins such as vitamin C or vitamin E, calcium salts such as calcium citrate or calcium carbonate, iron salts such as iron chloride or iron citrate, or Examples include amino acids such as leucine, theanine, and glutamic acid.

  Examples of the spices include spices based on pepper, sesame, mint, basil, garlic or oregano.

  Examples of the enzyme include amylase, catalase, tannase, papain, protease, lactic acid bacteria, glucose oxidase, or transferase.

  Examples of the pH adjuster include trisodium citrate, citric acid, lactic acid, L-tartaric acid, potassium carbonate, sodium bicarbonate, sodium carbonate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, and acetic acid.

  Examples of the seasoning include amino acids such as asparagine or valine, nucleic acids such as sodium inosinate or ribonucleotide calcium, mirin, vinegar, miso, yeast extract or kelp extract.

  Examples of the colorant include natural extracts such as anato, gardenia, carotenoid, anthocyanin or flavonoid, metals such as aluminum powder, gold or silver, red No. 2, red No. 40, yellow No. 4, yellow No. 5, green. No. 3, blue No. 1 or iron chlorophyll.

  In addition, the preferable addition amount to the liquid composition of the various additive components as described above is that when the liquid composition is brought into contact with the food for the purpose of maintaining the freshness of the food, the effective amount of the various additives maintains the freshness. What is necessary is just to make it contain in presence.

  The liquid composition according to the present invention is a food, particularly fresh food, such as seafood (e.g., hockey, skipjack, millet, makari, gurukun, sawara, horse mackerel, mackerel, tuna, anchovy, saury, thailand, flounder, flounder, Sea fish such as flying fish, squid, firefly squid, shrimp, scallops, sea bream, sea bream, sea urchin, sea urchin, whale, dolphin, shark, etc .; Sheep, etc.), vegetables (eg, carrots, parsley, large leaves, cucumbers, potatoes, onions, etc.) or fruits (eg, cherries, prunes, pineapples, corals, pears, peaches, etc.) . The food may be round or fillet. Moreover, the site | part of a foodstuff is not limited, For example, a liver, intestine, stomach, an ovary, a heart, or porridges, such as a white child, etc. may be sufficient. The liquid composition according to the present invention can be used in the method for maintaining the freshness of the food.

Next, the food freshness maintaining method according to the present invention will be described. The food freshness maintaining method includes the following steps.
Step a: Step of bringing the food into contact with the liquid composition according to the present invention Step b: Step of freezing the food brought into contact with the liquid composition after step a

Examples of the contact method between the food and the liquid composition according to the present invention in step a include a method of immersing the food in the liquid composition, or a method of applying, spraying or injecting the liquid composition to the food. . The contact time varies depending on the type, size, contact method, and the like of the food. For example, when a fresh fish book (about 150 to 250 g) is immersed, the immersion time is usually about 3 seconds to 10 minutes, preferably about 3 Seconds to 4 minutes. If it is the said range, while being able to fully obtain the freshness maintenance effect, it will not become too salty. After the food is immersed in the liquid composition, the food may be directly subjected to the next step, or may be washed with water or salt water.
In step b, the temperature at which the food is frozen is usually about −50 to −10 ° C., preferably −45 to −30 ° C. In the present invention, the freshness of the food is maintained even when frozen at a relatively high temperature of about −10 ° C. The freezing time is preferably about 12 to 24 hours. Thereafter, it may be stored frozen at a temperature of −50 ° C. or lower. When seafood is used for raw consumption, it can be frozen at a relatively high temperature of about −10 ° C., but it is preferably stored frozen at about −30 ° C. or lower for about 24 hours or longer. Thereafter, it may be stored frozen at a temperature of −50 ° C. or lower. In freezing, it is preferable that the moisture adhering to the food is removed by, for example, cloth or paper. Further, the food may be frozen after being packaged by a known method (for example, vacuum packaging).

  The frozen food can be stored as it is under freezing, and is preferably stored frozen. The frozen food may be thawed by a known method such as immersing in water or salt water at about 20 to 26 ° C. The thawed food can be re-frozen. Refreezing can be performed by the method described in the freezing.

  In addition, after bringing the liquid composition according to the present invention into contact with food, the food may be stored refrigerated as it is, or may be stored dry. Examples of the drying method include natural drying and artificial drying by heating, blowing, or decompression.

  The following examples explain the present invention in more detail, but the present invention is not limited to these examples.

In Examples 1 and 2 (Liquid Compositions 1 and 2) and Comparative Examples 1 to 4 (Comparative Compositions 1 to 4), a mixed solution of water and a fired powder of shells was added to 1 L of water with Surfera (manufactured by Surfcella Corporation). ) A solution mixed with 0.1 mg was used. The salt used in the Guerrero Negro Salt Field in the California Peninsula of Baja, Mexico was imported from a salt crystal that had been naturally evaporated and backed into a fine powder. As a non-spore plant, a mixture of onion, ginger, and large leaf (onion: ginger: large leaf weight ratio was 100: 10: 1) was used. Kelp was used as a spore plant. These were mixed in the composition shown in Table 1 below, and spontaneously fermented at about 20 ° C. for 2 weeks.
In Examples 3 and 4 (Liquid Compositions 3 and 4) and Comparative Examples 5 to 8 (Comparative Compositions 5 to 8), the mixed solution and the salt of water and the calcined powder of shellfish are the same as in Example 1, 2 and Comparative Examples 1 to 4 were used. Further, Ginwash (trade name) manufactured by Mitsukan was used as grain vinegar, and white sugar manufactured by Hado Method was used as sugar. These were mixed in the composition shown in Table 2 below, and spontaneously fermented at about 20 ° C. for 2 weeks.

Evaluation of composition (1)
32 kg of rice cakes landed early in Choshi Port were cut into approximately 200 g books. Subsequently, the book was immersed in each liquid composition or comparative composition 1 L for 3 minutes. After immersion, the book was washed with water and the surface moisture was wiped off with a paper towel. The book was then vacuum packaged, frozen at -30 ° C and stored at -30 ° C for 10 days. Ten days later, the frozen book was naturally thawed at room temperature (about 20 ° C.). The thawed book was observed with the naked eye, and the moisture retention state and drip on the book surface were judged according to the following criteria.
Drip: A almost does not come out-B comes out a little-C comes out Moisturizing state: A almost dry-B slightly dry-C dry Also, odor is judged by smell (A hardly smells)・ B smelled a little. Further, about 15 g of the thawed book was cut out and ground by adding water. The aerobic bacteria and the number of E. coli in the total amount of the ground fish liquid were respectively W55000 Petrifilm (AC plate for viable count measurement; manufactured by Sunplattech Co., Ltd.) and W55001 Petrifilm (CC plate for E. coli group count measurement; Measured using a sampler product. Each measurement followed the product instructions. Colonies appearing on the W55000 Petri film after 48 hours of culture and the W55001 Petri film after 24 hours of culture were observed, and those in which no colonies appeared on both Petri films after culture were considered as bacterial negative, and either or both Petri films Bacteria were positive if one or more colonies appeared.
The results are shown in Tables 1 and 2.
The overall evaluation of the bee buds immersed in the liquid compositions 1 to 4 obtained in Examples 1 to 4 is ○ or ◎, there is no growth of bacteria, the drip and moisturizing conditions are good, and the freshness is maintained. I found out.

Evaluation of composition (2)
In the same manner as in the evaluation (1), the beet bowl was treated with each liquid composition obtained in Examples 1 to 4 and frozen at −30 ° C. After storage at −30 ° C. for 10 days, the frozen book was naturally thawed at room temperature (about 20 ° C.). It was washed, wiped off moisture, vacuum packaged, and stored frozen at -30 ° C or lower again. Ten days later, it was completely thawed and examined in the same manner as in Example 5. As a result, the camellia immersed in the liquid compositions 1 to 4 obtained in Examples 1 to 4 did not grow bacteria, had good drip and moisture retention, and maintained freshness.

Evaluation of composition (3)
Muro-aji and kimiji (fried yellowfin tuna) landed in Hachijojima are dropped into three pieces, and each body is immersed in the liquid composition 1 (MR: Miracleno) of Example 1 for 5 minutes and then stored in a freezer (−15 ° C.). did. As a control, the grated mojiji and kimiji were stored in a freezer as they were. One day after storage, each fish was thawed and the appearance was observed. The body of Muroaji treated with the liquid composition 1 (MR) of Example 1 was generally glossy, the skin on the back side was blue, and the skin on the abdomen side was shining white compared to the body of the control Muroaji. In addition, the blood color of the control pheasant was brown, whereas the blood of the pheasant treated with MR was red, which was the same as the color of the pheasant immediately after landing. In addition, when the fillet was cut, the control texture had no gloss, whereas the MR-treated texture had elasticity and gloss, the cut was vivid, and the body was tight.
From the above, it was found that the freshness of Muroazi and Kimji treated with MR was maintained.

  The liquid composition of the present invention can be safely used for maintaining the freshness of food, particularly fresh food. In addition, when the method for maintaining the freshness of food of the present invention is used, the food can be stored for a long time in a fresh state, so that the shipping time can be controlled without being influenced by the yield.

Claims (6)

(A) / (B) / (C) / (D) = 100/250 to 300/10 to 20/200 to 250 (A) / (B) / (C) / (D) A liquid composition obtained by natural fermentation of a composition comprising
(A) Mixed liquid of water and calcined shellfish powder (B) Non-spore plant (C) Spore plant (D) Salt   The liquid composition according to claim 1, which is used for maintaining food freshness. The following (A), (B), (C), (E), and (F) are mass ratios (E) / (A) / (B) / (C) / (F) = 100 / 20-40 /250-300/0.2-0.4/30-50, The liquid composition characterized by being obtained by carrying out natural fermentation.
(A) Mixed liquid of water and calcined shellfish powder (B) Non-spore plant (C) Spore plant (E) Grain vinegar (F) Sugar   The liquid composition according to claim 3, which is used for maintaining food freshness.   A method for maintaining the freshness of a food, comprising the step of bringing the liquid composition according to any one of claims 1 to 4 into contact with the food, and the step of freezing the food brought into contact with the liquid composition after the step.   A food obtained by contacting the liquid composition according to any one of claims 1 to 4.