JP2016179823A - Package suppressing decoloration of food raw material and method suppressing decoloration for the same - Google Patents
Package suppressing decoloration of food raw material and method suppressing decoloration for the same Download PDFInfo
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- JP2016179823A JP2016179823A JP2015059622A JP2015059622A JP2016179823A JP 2016179823 A JP2016179823 A JP 2016179823A JP 2015059622 A JP2015059622 A JP 2015059622A JP 2015059622 A JP2015059622 A JP 2015059622A JP 2016179823 A JP2016179823 A JP 2016179823A
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- 235000013305 food Nutrition 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000002994 raw material Substances 0.000 title abstract 5
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 claims abstract description 114
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 42
- MGWGWNFMUOTEHG-UHFFFAOYSA-N 4-(3,5-dimethylphenyl)-1,3-thiazol-2-amine Chemical compound CC1=CC(C)=CC(C=2N=C(N)SC=2)=C1 MGWGWNFMUOTEHG-UHFFFAOYSA-N 0.000 claims abstract description 18
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 claims abstract description 18
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims abstract description 14
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 9
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims abstract description 7
- 108010024636 Glutathione Proteins 0.000 claims abstract description 7
- 229960003067 cystine Drugs 0.000 claims abstract description 7
- 229960003180 glutathione Drugs 0.000 claims abstract description 7
- JVBXVOWTABLYPX-UHFFFAOYSA-L sodium dithionite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])=O JVBXVOWTABLYPX-UHFFFAOYSA-L 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 61
- 238000005562 fading Methods 0.000 claims description 30
- 235000020991 processed meat Nutrition 0.000 claims description 14
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 7
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 7
- 229960005055 sodium ascorbate Drugs 0.000 claims description 7
- 230000002401 inhibitory effect Effects 0.000 claims description 6
- 235000013332 fish product Nutrition 0.000 claims description 4
- 235000021485 packed food Nutrition 0.000 claims 1
- 230000001629 suppression Effects 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000007599 discharging Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 18
- 239000000047 product Substances 0.000 description 12
- 108010062374 Myoglobin Proteins 0.000 description 9
- 102000036675 Myoglobin Human genes 0.000 description 9
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 8
- 229910002651 NO3 Inorganic materials 0.000 description 7
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 7
- 230000014759 maintenance of location Effects 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 235000013580 sausages Nutrition 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 5
- 241000272525 Anas platyrhynchos Species 0.000 description 4
- 230000001603 reducing effect Effects 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 108010040031 myoglobin nitroxide Proteins 0.000 description 3
- 239000005022 packaging material Substances 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 150000003278 haem Chemical class 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000005192 partition Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 230000036962 time dependent Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 102000008015 Hemeproteins Human genes 0.000 description 1
- 108010089792 Hemeproteins Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N cystine group Chemical group C([C@@H](C(=O)O)N)SSC[C@@H](C(=O)O)N LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- GRWZHXKQBITJKP-UHFFFAOYSA-L dithionite(2-) Chemical compound [O-]S(=O)S([O-])=O GRWZHXKQBITJKP-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 description 1
- 229960004705 kojic acid Drugs 0.000 description 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- MYWUZJCMWCOHBA-VIFPVBQESA-N methamphetamine Chemical compound CN[C@@H](C)CC1=CC=CC=C1 MYWUZJCMWCOHBA-VIFPVBQESA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011755 sodium-L-ascorbate Substances 0.000 description 1
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Landscapes
- Packages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、食品素材、特に亜硝酸塩や硝酸塩といった発色剤が含まれている食品素材の退色を抑制するための包装体、及びその退色抑制方法、に関する。 The present invention relates to a package for suppressing fading of a food material, particularly a food material containing a coloring agent such as nitrite or nitrate, and a method for suppressing the fading.
牛肉、豚肉、羊肉、馬肉等の畜肉、鶏肉等の家禽肉、又は鰹、鮪等の魚肉の色調は、ヘムタンパク質であるミオグロビンの誘導体の混合割合に支配されている。生肉中のミオグロビンには、鮮赤色の酸素（オキシ）型、紫赤色の還元型、茶褐色のメト型の誘導体が存在する。 The color of beef, pork, lamb, horse meat and other livestock meat, chicken and other poultry meat, and fish and other fish meat such as salmon and salmon is governed by the mixing ratio of the myoglobin derivative which is a heme protein. In myoglobin in raw meat, there are bright red oxygen (oxy) type, purple red reduced type, and brownish brown meth type derivatives.
新鮮な食肉の内部は無酸素状態であるため、ミオグロビンのほとんどは還元型であるが、切断などによって空気と接触すると食肉中のミオグロビンは酸素と結合して酸素型となり鮮やかな赤色を呈する。これが市販されている新鮮な食肉の色の本体である。ミオグロビン分子内の鉄は二価（Ｆｅ2+）の状態である。 Since the inside of fresh meat is oxygen-free, most of myoglobin is in a reduced form, but when it comes into contact with air by cutting or the like, myoglobin in the meat combines with oxygen to become an oxygen form and shows a bright red color. This is the body of fresh meat color on the market. Iron in the myoglobin molecule is in a divalent (Fe 2+ ) state.
しかし、こうした鮮やかな食肉の色調も、長期に渡り空気に晒されると経時的に褐色化して商品価値を著しく低下させる。この褐色化の要因として、ミオグロビンやヘモグロビンの酸化が知られている。 However, the vivid color of the meat also browns over time when exposed to air for a long period of time, significantly reducing the commercial value. As a factor of this browning, oxidation of myoglobin and hemoglobin is known.
通常、食肉を加熱するとミオグロビンをはじめとするヘム色素の酸化変性によって褐色化する。その一方で、ハム、ソーセージなど食肉加工品では、発色剤として亜硝酸塩、硝酸塩を加えることで塩漬食肉製品に特徴的な桃赤色を付与したり、その色調の保持を目的としてＬ−アスコルビン酸、エリソルビン酸、ニコチン酸アミド等を添加する方法等が一般に行われている。こうした食肉加工品では、食肉中のミオグロビンは比較的安定なニトロシルミオグロビンを形成するため、精肉と比較して退色は遅いが、ニトロシルミオグロビンは光と酸素に対して弱いという性質を持っているために蛍光灯下での店頭展示などによる退色は避けられない。 Normally, when meat is heated, it browns due to oxidative modification of heme pigments including myoglobin. On the other hand, in processed meat products such as ham and sausage, nitrite and nitrate are added as color formers to give a characteristic reddish red color to salted meat products and to maintain its color tone, L-ascorbic acid In general, a method of adding erythorbic acid, nicotinic acid amide or the like is performed. In these processed meat products, the myoglobin in the meat forms a relatively stable nitrosyl myoglobin, so the fading is slower than the meat, but the nitrosyl myoglobin is weak against light and oxygen. Fading due to store displays under fluorescent lights is inevitable.
これまで、食肉加工品の退色抑制技術として、アスコルビン酸、シスチン類および所定量の澱粉加水分解物（又は、アスパラギン酸）を含有する退色抑制用組成物を添加する方法（特許文献１と２）、コウジ酸及びＬ−アスコルビン酸ナトリウムを肉類製品に含有させる方法（特許文献３）、所定量のラフィノースを添加する方法（特許文献４）が開示されている。また、食肉加工品ではないが、窒素酸化物を被着させたパッケージフィルムと精肉とを接触させることで、精肉表面に安定な赤色を発生させる方法が知られている（特許文献５）。 So far, as a technique for suppressing fading of processed meat products, a method of adding a composition for suppressing fading containing ascorbic acid, cystines and a predetermined amount of starch hydrolyzate (or aspartic acid) (Patent Documents 1 and 2) , A method of adding kojic acid and sodium L-ascorbate to meat products (Patent Document 3) and a method of adding a predetermined amount of raffinose (Patent Document 4) are disclosed. Moreover, although it is not a processed meat product, a method of generating a stable red color on the surface of the meat is known by bringing the package film on which the nitrogen oxides are deposited into contact with the meat (Patent Document 5).
このように様々な食肉あるいは食肉加工品の退色抑制技術が提案されているが、そのほとんどが食品素材に添加物を添加することが前提となっており、含気包装された包装体内に、窒素酸化物の循環剤を封入することで、食品素材の退色を抑制する技術はこれまでなかった。類似技術として特許文献５には、精肉と窒素酸化物が被着されたフィルムを接触させることで、精肉に窒素酸化物が移行し、これによってニトロシルミオグロビンを生じせしめる方法が開示されているが、密着させる必要があるほか、亜硝酸根残存量の制御が困難になるという問題を抱える。 As described above, various techniques for suppressing fading of various meats or processed meat products have been proposed, but most of them are based on the premise that additives are added to food materials. Until now, there has been no technology to suppress fading of food materials by encapsulating an oxide circulating agent. As a similar technique, Patent Document 5 discloses a method in which nitrogen oxide is transferred to the meat by bringing the meat and nitrogen oxide-coated film into contact with each other, thereby generating nitrosyl myoglobin. In addition to being in close contact, it has problems that it is difficult to control the remaining amount of nitrite.
そこで、本発明では上記事情に鑑み、食品素材由来の化学物質を利用することで食品素材へ添加をせずに、退色抑制の持続効果が得られるような食品素材の包装体、及びその退色抑制方法を提供することを目的とする。 Accordingly, in the present invention, in view of the above circumstances, a food material package that can provide a sustained effect of fading suppression without adding to the food material by using a chemical substance derived from the food material, and its fading suppression. It aims to provide a method.
そこで、本発明者らは、食品素材が含気包装された包装体において、包装体内の二酸化窒素を吸収した後、当該二酸化窒素を一酸化窒素に変換し、当該一酸化窒素を包装体内に放出する窒素酸化物の循環剤を封入することで、上記課題を解決できることを見出し、本発明を完成させるに至った。 Therefore, the present inventors have absorbed nitrogen dioxide in the package in a package in which the food material is aerated and then converts the nitrogen dioxide into nitric oxide and releases the nitric oxide into the package. The present inventors have found that the above problem can be solved by enclosing a nitrogen oxide circulating agent to complete the present invention.
即ち、本発明は、（１）食品素材が含気包装された包装体において、包装体内の二酸化窒素を吸収した後、当該二酸化窒素を一酸化窒素に変換し、当該一酸化窒素を包装体内に放出する窒素酸化物の循環剤が含まれており、前記循環剤は還元性を有することを特徴とする食品素材の包装体、（２）前記食品素材には発色剤が含まれることを特徴とする（１）記載の食品素材の包装体、（３）前記循環剤のｐＨは５．０未満であることを特徴とする（１）又は（２）記載の食品素材の包装体、（４）前記循環剤は、アスコルビン酸ナトリウム、グルタチオン、シスチン、及びハイドロサルファイトナトリウムから選ばれる１種以上であることを特徴とする（１）〜（３）のいずれか１つに記載の食品素材の包装体、（５）前記食品素材は、食肉加工品、獣肉加工品、又は、水産物加工品であることを特徴とする（１）〜（４）のいずれか１つに記載の食品素材の包装体、（６）食品素材の含気包装において、包装体内の二酸化窒素を吸収した後、当該二酸化窒素を一酸化窒素に変換し、当該一酸化窒素を包装体内に放出する窒素酸化物の循環剤が含まれており、前記循環剤は還元性を有することを特徴とする食品素材の退色抑制方法、（７）前記食品素材には発色剤が含まれることを特徴とする（６）記載の食品素材の退色抑制方法、（８）前記循環剤のｐＨは５．０未満であることを特徴とする（６）又は（７）記載の食品素材の退色抑制方法、（９）前記循環剤は、アスコルビン酸ナトリウム、グルタチオン、シスチン、及びハイドロサルファイトナトリウムから選ばれる１種以上であることを特徴とする（６）〜（８）のいずれか１つに記載の食品素材の退色抑制方法、（１０）前記食品素材は、食肉加工品、獣肉加工品、又は、水産物加工品であることを特徴とする（６）〜（９）のいずれか１つに記載の食品素材の退色抑制方法、に関する。 That is, the present invention is (1) in a package in which a food material is aerated, after absorbing nitrogen dioxide in the package, the nitrogen dioxide is converted into nitric oxide, and the nitrogen monoxide is contained in the package. A nitrogen oxide circulating agent to be released, wherein the circulating agent has a reducing property, and (2) the food material contains a coloring agent. (1) The food material package according to (1), (3) The food material package according to (1) or (2), wherein the circulating agent has a pH of less than 5.0, (4) The packaging material according to any one of (1) to (3), wherein the circulating agent is at least one selected from sodium ascorbate, glutathione, cystine, and sodium hydrosulfite. Body, (5) the food material is meat In the package of food material according to any one of (1) to (4), which is a processed product, processed meat product or processed fishery product, and (6) aerated packaging of food material A nitrogen oxide circulator that absorbs nitrogen dioxide in the package, then converts the nitrogen dioxide into nitric oxide and releases the nitric oxide into the package, and the circulator is reducible (7) The food material fading suppression method according to (6), wherein the food material contains a color former, and (8) the circulating agent. (6) The method for inhibiting fading of a food material according to (7), wherein (9) the circulating agent is sodium ascorbate, glutathione, cystine, and hydrosulfite One or more selected from sodium (10) The method for suppressing fading of a food material according to any one of (6) to (8), wherein the food material is a processed meat product, a processed meat product, or a processed fish product. It is related with the fading suppression method of the foodstuff material as described in any one of (6)-(9) characterized by being.
本発明によって、食品素材の退色を抑制することができ、さらにその効果を持続させることができる食品素材の包装体、及びその退色抑制方法を提供することができる。 According to the present invention, it is possible to provide a food material package capable of suppressing fading of a food material and maintaining the effect thereof, and a method for suppressing the fading thereof.
本発明は、食品素材が含気包装された包装体において、包装体内の二酸化窒素を吸収した後、当該二酸化窒素を一酸化窒素に変換し、当該一酸化窒素を包装体内に放出する窒素酸化物の循環剤が含まれており、前記循環剤は還元性を有することを特徴とする食品素材の包装体、に関する。 The present invention relates to a package in which a food material is aerated, and after absorbing nitrogen dioxide in the package, the nitrogen dioxide is converted into nitrogen monoxide, and the nitrogen oxide is released into the package The circulatory agent is contained, and the circulatory agent has a reducing property, and relates to a food material package.
本発明の窒素酸化物の循環剤とは、包装体内に蓄積する二酸化窒素を吸収した後、退色抑制効果のある一酸化窒素に変換し、それが食品素材に吸収されることで、食品素材の退色を抑制することができるが、この窒素酸化物は以下に述べるメカニズムで循環する。（１）亜硝酸塩又は硝酸塩等の発色剤が含まれている食品素材から、還元作用によって窒素酸化物である一酸化窒素が放出され、（２）当該一酸化窒素と元々包装体に含まれる酸素、又は、包装体外から包装体内に透過する酸素が結合することで二酸化窒素を形成し、（３）当該二酸化窒素は、アスコルビン酸ナトリウム、グルタチオン、シスチン、及びハイドロサルファイトナトリウム等の循環剤によって取り込まれた後、当該循環剤の作用で一酸化窒素に還元された上で、包装体内に放出され、（４）当該一酸化窒素は、食品素材に取り込まれ、硝酸塩又は亜硝酸塩に変換され、その硝酸塩又は亜硝酸塩の作用により食品素材の発色を維持する。即ち、（１）→（２）→（３）→（４）→（１）とプロセスが循環することで、包装体内の一酸化窒素の濃度を一定に保つことができ、持続的に食品素材の退色を抑制することができる。 The nitrogen oxide circulating agent of the present invention absorbs nitrogen dioxide accumulated in the package, and then converts it into nitric oxide having a fading-inhibiting effect, which is absorbed into the food material. Although fading can be suppressed, this nitrogen oxide circulates by the mechanism described below. (1) Nitric oxide, which is a nitrogen oxide, is released by a reducing action from a food material containing a color former such as nitrite or nitrate, and (2) the nitrogen monoxide and oxygen originally contained in the package. Or, oxygen that permeates from the outside of the package into the package forms nitrogen dioxide, and (3) the nitrogen dioxide is taken in by circulating agents such as sodium ascorbate, glutathione, cystine, and sodium hydrosulfite. After being reduced to nitric oxide by the action of the circulating agent, it is released into the package. (4) The nitric oxide is taken into the food material and converted into nitrate or nitrite, Maintain the color of the food material by the action of nitrate or nitrite. That is, (1)-> (2)-> (3)-> (4)-> (1), the process circulates, so that the concentration of nitric oxide in the package can be kept constant, and the food material is continuously Can be prevented from fading.
ここで、食品素材としては、ハム、ソーセージ、ベーコン等の食肉加工品、シカやイノシシ等の獣肉を加工した獣肉加工品、あるいは、魚肉、鯨肉、魚卵を加工した水産物加工品が挙げられるが、硝酸塩又は亜硝酸塩等の発色剤が含まれていれば、これらに限定されることはない。主には、人間が食べる食品素材のことであるが、動物が食べるペットフードであってもよい。 Here, examples of the food material include processed meat products such as ham, sausage, bacon, processed meat products such as deer and wild boar, and processed fish products processed fish meat, whale meat, and egg. However, it is not limited to these as long as a color former such as nitrate or nitrite is contained. Although it is mainly a food material that humans eat, it may be pet food that animals eat.
発色剤には、亜硝酸塩又は硝酸塩等を用いることができ、これらを添加することで、原料肉自身の持つ色素と結合して、加熱しても安定した桃赤色となる。この桃赤色は原料肉中のミオグロビンのヘムポケットに一酸化窒素が配位結合することで生じるものである。また、発色剤は、食肉製品特有の風味を与えたり、脂肪の酸化や食中毒菌などの増殖を抑えたりする働きもある。 As the color former, nitrite or nitrate can be used, and by adding these, it is combined with the pigment of the raw meat itself and becomes a stable pink red even when heated. This pinkish red color is caused by the coordinate bond of nitric oxide to the heme pocket of myoglobin in the raw meat. The color former also has a function to give a flavor peculiar to meat products and to suppress the oxidation of fat and the growth of food poisoning bacteria.
また、循環剤に含まれる還元物質としては、例えば、アスコルビン酸ナトリウム、グルタチオン、シスチン、及びハイドロサルファイトナトリウムを代表的に選択することができ、これらを適宜組み合わせることも可能である。因みに、同じような循環作用を有しているものであれば、これらに限定されることはない。循環剤は、固体状、液体状いずれの態様でもよいが、例えば、液体状の場合は、所定量の循環剤（液体）を採取し、それをろ紙に染み込ませることで、循環剤として使用することができる。食品素材とともに包装する際は、プラスチック製の仕切りによって、食品素材と循環剤とが接触しないよう分離することが好ましい。 Moreover, as a reducing substance contained in the circulating agent, for example, sodium ascorbate, glutathione, cystine, and sodium hydrosulfite can be representatively selected, and these can be combined as appropriate. Incidentally, as long as it has the same circulating action, it is not limited to these. The circulatory agent may be either solid or liquid. For example, in the case of liquid, a predetermined amount of circulator (liquid) is collected and used as a circulator by soaking it in the filter paper. be able to. When packaging together with the food material, it is preferable to separate the food material and the circulating agent so as not to contact each other by a plastic partition.
また、窒素酸化物をより最適に循環させるためには、循環剤のｐＨは５．０未満であることが望ましく、より望ましくはｐＨ４．５以下である。ｐＨ５．０未満であれば、食品素材の赤色度を有意に高く保持することが可能である。一方で、ｐＨ５．０以上であれば、食品素材の赤色度を保持することは困難である。 In order to circulate nitrogen oxides more optimally, the pH of the circulating agent is preferably less than 5.0, and more preferably pH 4.5 or less. If the pH is less than 5.0, the redness of the food material can be kept significantly high. On the other hand, if the pH is 5.0 or more, it is difficult to maintain the redness of the food material.
以下に本発明の実施例を掲載して、さらに詳細に説明するが、本発明はこれらに限定されるものではない。 Examples of the present invention will be described below in more detail, but the present invention is not limited to these.
（実施例１）窒素酸化物の循環剤を封入することによる退色抑制効果の検証
０．１％アスコルビン酸ナトリウム溶液を調製し（ｐＨ４．５）、その溶液を１ｍｌ採取し、φ９０ｍｍのろ紙に染み込ませて、窒素酸化物の循環剤とした。食品素材としては、常法で製造したソーセージ、モモハム、鴨ハム、たらこを、それぞれ１００ｇずつ準備し、それぞれ別々に窒素酸化物の循環剤とともに含気包装し、食品素材の包装体を製造した。食品素材と循環剤との間には、プラスチック製の仕切りが入っており、お互いが接触することがないよう包装されている。包装体に使用する包装材の酸素透過度は、５７ｃｃ・ａｔｍ−１・ｍ−２・ｄａｙ−１であった。このような包装体を１０℃のショーケース（光量２０００ｌｕｘ）で保持し、製造初日の赤色度（ａ＊）を１００％として、２日後、４日後、６日後、８日後、１０日後の赤色度の残存率（赤色保持率）を評価した。赤色度の測定は、コニカミノルタ製の分光測色計（ＣＭ−２００２）を使用した。
(Example 1) Verification of fading suppression effect by enclosing nitrogen oxide circulating agent A 0.1% sodium ascorbate solution was prepared (pH 4.5), 1 ml of the solution was sampled, and soaked in a filter paper of φ90 mm Thus, a nitrogen oxide circulating agent was obtained. As food materials, sausages, peach ham, duck ham, and octopus produced in a conventional manner were each prepared in an amount of 100 g each, and individually packaged with a nitrogen oxide circulator to produce a package of food materials. There is a plastic partition between the food material and the circulating agent so that they are not in contact with each other. The oxygen permeability of the packaging material used for the package was 57 cc · atm −1 · m −2 · day −1 . Such a package is held in a 10 ° C showcase (light intensity 2000 lux), and the redness (a * ) on the first day of production is 100% . The redness after 2 days, 4 days, 6 days, 8 days, 10 days The residual rate (red retention rate) of was evaluated. For the measurement of redness, a spectrocolorimeter (CM-2002) manufactured by Konica Minolta was used.
（結果）
図１より、ソーセージ、モモハム、鴨ハム、たらこのいずれの包装体も、循環剤を加えることによって、赤色保持率が、循環剤を加えない試験区（コントロール群；図１ではソーセージＣ、たらこＣ、鴨Ｃ、ハムＣと記載）よりも高く推移していることが明らかとなった。
(result)
From FIG. 1, the sausage, peach ham, duck ham, and tarako are all in the test group in which the red retention rate is not added with the circulating agent by adding a circulating agent (control group; sausage C, tarako C in FIG. 1). And duck C and ham C).
（実施例２）窒素酸化物の循環剤のｐＨが食品素材の退色抑制に与える影響
食品素材としてハム１００ｇと、窒素酸化物の循環剤のｐＨを２．５〜６．０まで０．５間隔で８種類準備し、ハムと窒素酸化物の循環剤を含気包装した後、それぞれのｐＨにおける食品素材の赤色度の残存率（赤色保持率）を評価した。ここで、循環剤の調製方法、食品素材と循環剤の包装方法、使用する包装材、包装体の保存条件、赤色度の残存率（赤色保持率）を評価方法は、前記実施例１と同様である。
(Example 2) Effect of pH of nitrogen oxide circulating agent on fading suppression of food material 100g of ham as food material and pH of nitrogen oxide circulating agent from 2.5 to 6.0 at 0.5 intervals 8 were prepared, and air-wrapped with a circulating agent of ham and nitrogen oxides, and then the residual rate (red retention rate) of the redness of the food material at each pH was evaluated. Here, the preparation method of the circulating agent, the packaging method of the food material and the circulating agent, the packaging material to be used, the storage condition of the package, and the evaluation method of the redness remaining rate (red retention rate) are the same as in Example 1 above. It is.
（結果）
図２より、窒素酸化物の循環剤のｐＨが４．５以下の場合であれば、赤色保持率は７０％以上を維持できたが、ｐＨが５．０以上となると６０％を下回る結果となった。外観を比較しても、ｐＨが５．０以上ではやや褐色がかっており退色が確認されたことから、退色抑制効果を発揮するためには、窒素酸化物の循環剤のｐＨを５．０未満とすることが望ましいことが示唆された。
(result)
From FIG. 2, when the pH of the nitrogen oxide circulating agent is 4.5 or less, the red retention rate could be maintained at 70% or more, but when the pH was 5.0 or more, the result was below 60%. became. Even when the appearance was compared, it was slightly brownish when the pH was 5.0 or more, and fading was confirmed. In order to exert a fading inhibiting effect, the pH of the nitrogen oxide circulating agent was less than 5.0. It was suggested that
本発明により、窒素酸化物の循環剤によって、退色させる二酸化窒素が吸収された後、一酸化窒素に変換されて包装体に放出されることから、食品素材の退色を抑制することができ、さらにその効果を持続させることができる食品素材の包装体、及びその退色抑制方法を提供することができる。 According to the present invention, after the nitrogen dioxide to be faded is absorbed by the nitrogen oxide circulating agent, it is converted into nitric oxide and released into the package, so that the fading of the food material can be suppressed. The package of the food material which can maintain the effect, and its fading suppression method can be provided.
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| JP2006212004A (en) * | 2005-02-07 | 2006-08-17 | Maruha Corp | Processed food of myoglobin-containing lean fish meat for raw diet |
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| JP2008007203A (en) * | 2006-05-17 | 2008-01-17 | Curwood Inc | Packaging product, film, method for enhancing retention of target color of meat, and thermo-formable reinforced packaging film with air permeability |
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| JP2011525116A (en) * | 2008-06-24 | 2011-09-15 | マイクロファーマ・リミテッド | Nitric oxide device and method of healing wounds, treating skin disorders and microbial infections |
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| JPH03226475A (en) * | 1990-02-01 | 1991-10-07 | Shinji Ito | Packaging sheet |
| JP2007508132A (en) * | 2003-10-03 | 2007-04-05 | イー・アイ・デュポン・ドウ・ヌムール・アンド・カンパニー | Oxygen scavenging composition and method of use |
| JP2006212004A (en) * | 2005-02-07 | 2006-08-17 | Maruha Corp | Processed food of myoglobin-containing lean fish meat for raw diet |
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