JP2019122274A - Preservative for food and method for preserving food - Google Patents

Abstract

To provide a preservative capable of inhibiting a salt component from moving even after storage for a long time to make it less liable to cause drip in foods such as meat and the like, and a method for preserving foods.SOLUTION: A preservative 1 is prepared by mixing PBS 2 which is a phosphoric acid-buffered physiological salt solution with crushed ice 3; a concentration of the PBS 2 is 0.3 to 2.5%, and a content thereof is 30 to 50 mass% based on the whole preservative; a content of the crushed ice 3 is 50 to 70 mass% based on the whole preservative; though a wide variety of foods can correspond to a food 4, meat and seafoods are suitable from the viewpoint of inhibiting drip; in the method for preserving foods according to the present embodiment, the preservative 1 prepared by blending the PBS 2 and the crushed ice 3 at a predetermined ratio is stored in a container 6, and the food 4 is dipped therein; in the present embodiment, an aluminum pouch container is used as the container 6; the food 4 may be put directly into the preservative 1 or may be wrapped, if necessary, in a meat paper 5.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a preservative for preserving food and a method of preserving food.

  2. Description of the Related Art Conventionally, as a method of preserving and transporting food such as meat and seafood in a fresh state, cooling of the food with crushed ice or the like has been performed. For example, in Patent Document 1, the salinity concentration and temperature of sherbet ice containing salt water and fine ice scraped from fresh water ice pillars are controlled, and the sherbet ice kept in the ripening area contains seafood, meats and fruits. Alternatively, a method is disclosed in which the vegetables are immersed and stored as they are for 48 hours or more for aging.

  According to the said method, while being able to maintain the freshness of fish and shellfish, meat, fruits, or vegetables, it is supposed that the ripening can be promoted. For example, in paragraph 0031 of the same document, when pork was dipped directly in sorbet ice and aged, there was almost no change in taste after 24 hours, but after 48 hours, the taste was clearly improved There is a description of. Specifically, the taste test is conducted after 48 hours, 72 hours and 120 hours.

JP, 2012-249563, A

  As in Patent Document 1 described above, as a method of ripening the food for a certain period of time for the purpose of ripening the food, it is possible to ripen the food after keeping the sherbet ice in a predetermined temperature range.

  On the other hand, in the food distribution process, some may be completed within 120 hours, that is, five days, or it may take more days. Moreover, since it preserve | saves 5 days or more in many cases when preserve | saving foodstuffs, there exists a possibility that it can not respond with the aging method of the said patent document 1. FIG.

  Furthermore, according to the results of the present inventors' verification, in the case of meat, when it is stored by the method of the above-mentioned Patent Document 1, salt may shift to the food and the original flavor of the food may be lost. There is a disadvantage in that dripping occurs and taste is reduced in

  In order to solve the above problems, the present invention aims to provide a preservative that inhibits the migration of salt even when stored for a long time and is less likely to cause drips in foods such as meat, and a method of preserving food. .

  In order to achieve the above object, the food preservative of the present invention is a preservative for preserving food and is characterized by mixing phosphate buffered saline and crushed ice. According to the preservative, the migration of the salt content is suppressed and the drip of the food is reduced as compared with the sherbet ice containing the conventional saline solution.

  In addition, in the preservative of the food of the present invention, the concentration of the phosphate buffered saline is 0.3 to 2.5%, and the total amount of the preservative is 30 to 50% by mass, and the crush ice is It is preferable that it is 50-70 mass% as the said whole preservative. Further, the preservative of the food of the present invention is particularly suitable when the food is meat or seafood.

  If the concentration of phosphate buffered saline is less than 0.3%, and if the preservative as a whole is less than 30% by mass, the drip of the food may increase and the taste may be reduced. If the concentration of phosphate buffered saline exceeds 2.5%, and if the preservative as a whole exceeds 50% by weight, the influence on the taste of the food becomes large, and the flavor may be reduced.

  Moreover, when the mass% of crush ice as a whole preservative is less than 50%, the proportion of PBS increases, so the influence on the taste of the food increases, and the flavor may be reduced. On the other hand, when the mass percentage of crush ice as the whole preservative exceeds 70%, the proportion of PBS decreases, so that the drip of the food may increase and the flavor may decrease.

  The method for preserving food according to the present invention is characterized in that the food is immersed in a preservative obtained by mixing phosphate buffered saline contained in a container and crushed ice. According to the said preservation | save method, compared with the conventional preservation | save method, the movement of salt content is suppressed and the drip of a foodstuff decreases.

  In the food storage method of the present invention, the concentration of the phosphate buffered saline is 0.3 to 2.5%, and the total amount of the preservative is 30 to 50% by mass, and the crush ice is It is preferable that it is 50-70 mass% as a whole preservative. Further, the method of preserving food according to the present invention is particularly suitable when the food is meat or seafood.

  Moreover, in the preservation | save method of the foodstuff of this invention, it is preferable that the said container is an aluminum pouch container. According to the configuration, the food can be packaged easily, transported and stored, and the external influence on the contents can be suppressed. In particular, the container further facilitates transport and storage by further comprising a cardboard box capable of containing a plurality of the containers.

  ADVANTAGE OF THE INVENTION According to this invention, even if it preserve | saves for a long time, the movement of salt content is suppressed and the preservative which a drip does not produce easily in foodstuffs, such as a meat, and the preservation method of foodstuffs can be provided.

Explanatory drawing which shows each structure in embodiment of this invention. The graph which shows the result of the drip test of the preservative of Example 1, 2 of this invention, and Comparative example 1, 2, and a preservation | save method. The graph which shows the result of the sensory test of the preservative of Example 1, 2 of this invention, and Comparative example 1, 2, and a preservation | save method. The graph which shows the result of the drip test of the preservative of Example 3, 4 of this invention, and Comparative Example 3, 4 and a preservation method. The graph which shows the result of the sensory test of preservation | save agent of Example 3, 4 of this invention, and Comparative Example 3, 4 and a preservation method.

  Next, a preservative for food which is an example of the embodiment of the present invention will be described with reference to FIGS. 1 to 5. The preservative 1 of this embodiment is a mixture of phosphate buffered saline 2 and crush ice 3. Phosphate buffered saline 2 is an English name "Phosphate buffered saline", and is a buffer solution that may be used in experiments that treat cells. Hereinafter, phosphate buffered saline is abbreviated as "PBS" as needed.

  Crush ice 3 is a crush of ice that has fresh water frozen, and its size can be appropriately adjusted depending on the food to be stored. This crashed ice 3 can be used even if it has produced ice of small particle size.

  The concentration of PBS 2 is 0.3 to 2.5%, and is formulated to be 30 to 50% by mass as the whole preservative. Crush ice 3 is blended so as to be 50 to 70% by mass as a whole of the preservative. In the present embodiment, the ratio is adjusted so that the total of mass% of PBS 2 and crush ice 3 is 100% in the above ratio. In addition, PBS2 is not restricted to the composition shown in the following Example 1, It is possible to use widely what is sold as a product.

  A wide range of application is possible as the food 4 to which the preservative of the present embodiment is applied, but from the viewpoint of drip suppression, meat and seafood are preferable. As meat, other than meat such as beef, pork, and chicken, meat of other animals such as horse meat is targeted. As fish and shellfish, in addition to fresh fish before processing, shellfish, cut fish of the fish, shellfish in a state where the shell is removed, etc. are targeted.

  Next, the method of preserving food according to the present embodiment will be described with reference to FIG. The food preservation method of the present embodiment is a method of storing the preservative 1 containing PBS 2 and crush ice 3 in a predetermined ratio in the container 6, and immersing the food 4 in the preservative 1 for preservation . In the present embodiment, an aluminum pouch container is used as the container 6. Further, the food 4 may be directly put into the preservative 1 and may be wrapped with meat paper 5 as needed.

  Further, the plurality of containers 6 can be sealed and stored in the cardboard box 7, transported in the state stored in the cardboard box 7, and can be stored in that state. At the time of conveyance, if conveyance is performed by a conveyance vehicle with a refrigerator, conveyance by the cardboard box 7 becomes possible without using a container such as a cold storage box.

  The container 6 is not particularly limited with respect to the product, and a commercially available aluminum pouch container can be used. The shape can also be appropriately selected to conform to the shape of the food 4 to be stored.

  The meat paper 5 is also not particularly limited as to the product, and generally commercially available products can be used. Moreover, the meat paper 5 is not necessarily required, and the food 4 may be directly dipped in the preservative 1.

Next, specific examples will be described. The PBS 2 in Example 1 contained 8.00 g of sodium chloride (NaCl), 0.20 g of potassium chloride (KCl), 1.44 g of disodium hydrogenphosphate (Na ₂ HPO ₄ ), and dihydrogen phosphate in 1 liter of water. A blend of 0.24 g of potassium (KH ₂ PO ₄ ) is used. The PBS 2 has a pH of 7.4.

  The crush ice 3 uses manually crushed ice made by a general purpose ice maker. The preservative 1 in Example 1 was blended so as to be 40% by mass of the PBS 2 described above and 60% by mass of the crush ice 3 described above.

  The container 6 in Example 1 uses an aluminum pouch container which is generally widely distributed. An appropriate amount of the preservative 1 described above is accommodated in the container 6. The amount of the preservative 1 is preferably equivalent to the mass of the food 4, and specifically, preferably 80 to 100 mass% with respect to the food 4.

  If the preservative 1 is less than 80% by weight with respect to the food 4, it becomes difficult to keep the food 4 in a well-preserved state. On the other hand, even if the preservative 1 exceeds 100% by mass with respect to the food 4, there is no change in the preservation state of the food, which is not preferable because the preservative 1 is wasted.

  The food 4 in Example 1 selected the pork tongue which is meat. In Example 1, the food 4 is directly immersed in the container 6 containing the preservative 1. In addition, the container 6 was housed in a cardboard box 7 and stored in a refrigerator compartment controlled at 2 ° C. The cardboard box 7 can use what is widely distributed widely and generally.

  The result of the drip test of Example 1 is shown in FIG. Comparative Example 1 is the same as Example 1 except that the PBS 2 in Example 1 is changed to physiological saline. In Comparative Example 2, pork tongue was wrapped in a food wrap and stored in a cold storage room temperature-controlled at 4 ° C.

  As apparent from FIG. 2, in the state of storage for one day, dripping has already occurred in Comparative Example 1, and dripping has already occurred in Comparative Example 2 as well. On the other hand, in the first embodiment, the drip has a negative value. In the state of storage for 7 days, dripping occurs further in Comparative Example 1 and Comparative Example 2, whereas the negative value is larger in Example 1. The significant difference in the test of Example 1 was the result of “significantly different” because the P value was smaller than 0.05, regardless of the results of the above-mentioned 1-day storage and 7-day storage.

  Next, the result of the sensory test is shown in FIG. In this sensory test, five evaluators rated the appearance, smell, taste and texture of the pork tongue with a score of 5 each. Specifically, five points are "specially good", four points are "good", three points are "normal", two points are "bad", and one point is "especially bad". In Example 1, those stored for 7 days are “appearance: 23, 21: 21: taste, texture: 25”, and for all evaluation items, Comparative Example 1 “appearance: 21; odor The evaluation results were higher than those in the case of: 22, taste: 19, texture: 20 "and Comparative Example 2" appearance: 15, odor: 10, taste: 5, texture: 15 ".

  In addition, Example 1 also has higher scores in all evaluation items than food 4 in a state before storage (“appears: 20, odor: 19, taste: 19, texture: 19” not shown). It has become. This is considered to be because Preservative 1 of Example 1 promotes the ripening of food 4.

  In Comparative Example 1 and Comparative Example 2, the items stored for 7 days are significantly lower in evaluation than the tongues of Example 1 and Example 2 for all evaluation items. In particular, the taste of Comparative Example 2 strongly feels the taste of blood and significantly lowers the evaluation. This seems to be the result of the occurrence of dripping on the food 4.

  Next, the results of the bacteriological examination are shown in Tables 1 and 2. Table 1 is a test result of coliform count, and Table 2 is a test result of coliform count. In Example 1, even when 14 days have passed, the number of coliforms and the number of coliforms are both "negative" without any problem as food. On the other hand, in Comparative Example 1, both the number of coliforms and the number of coliforms are positive from the eighth day, and in Comparative Example 2, positive from the fifth day.

  Next, a second embodiment of the present invention will be described. Example 2 is a pork tongue similar to Example 1, and the difference from Example 1 is that the food 4 is immersed in the container 1 containing preservative 1 in a state of being wrapped in meat paper 5 It is. The other conditions are the same as those of the first embodiment, and thus the detailed description will be omitted.

  The result of the drip test in Example 2 is as shown in FIG. In Example 2, the drip has a negative value in the state of storage for one day. In the state of 7 days preservation, the negative value is large. The significant difference in the test of Example 2 was the result of “significantly different” because the P value was smaller than 0.05, regardless of the results of the above-mentioned 1-day storage and 7-day storage.

  Next, the result of the sensory test in Example 2 is shown in FIG. The test results were the same as in Example 1 for all evaluation items ("appearance: 23, odor: 21, taste: 23, texture: 25"). That is, also in Example 2, the results of storage for 7 days resulted in the evaluation points exceeding those of Comparative Examples 1 and 2 for all evaluation items.

  The results of the bacterial test in Example 2 are as shown in Tables 1 and 2. Also in Example 2, the number of coliforms and the number of coliforms after 14 days are both "negative" without any problem as food.

  Next, a third embodiment of the present invention will be described. In Example 3, the food 4 is a pork belly. Other conditions are the same as in the first embodiment. The result of the drip test in Example 3 is as shown in FIG. Comparative Example 3 is the same as Example 3 except that the PBS 2 in Example 3 is changed to physiological saline. Comparative Example 4 is one in which pork belly is wrapped in a food wrap and stored in a cold storage room temperature-controlled at 4 ° C.

  In Example 3, the drip has a negative value in the state of storage for one day. In the state of storage for 7 days, although the drip has turned to positive, it has a smaller value than in Comparative Examples 1 and 2. The significant difference from the comparative example in the test of Example 3 in any of the results of the above 1 day storage and 7 day storage is that the P value is smaller than 0.05, so that it is the result of “with significant difference”. The

  Next, the result of the sensory test in Example 3 is shown in FIG. The test results are "appearance: 24, odor: 23, taste: 23, texture: 24", and those stored for 7 days are comparative example 1 "appearance: 21, odor: 17," for all evaluation items. As compared with the taste: 18, the texture: 19 "and the comparative example 2" appearance: 10, the odor: 10, the taste: 5, the texture: 15 ", the evaluation score was higher than the evaluation result. The results of the bacteriological examination in Example 3 are as shown in Tables 1 and 2. Also in Example 3, the number of coliforms and the number of coliforms after 14 days are both "negative" without any problem as food.

  A fourth embodiment of the present invention will now be described. Example 4 is the same as that of Example 3, except that food 4 is the same as that of Example 3. The difference from Example 3 is that food 4 is dipped in meat paper 5 and dipped in container 6 containing preservative 1 It is. The other conditions are the same as those of the third embodiment, and thus the detailed description will be omitted.

  The result of the drip test in Example 4 is as shown in FIG. In the fourth embodiment, the drip has a negative value when stored for one day. In the state of storage for 7 days, although the drip has turned to positive, it has a smaller value than in Comparative Examples 1 and 2. The significant difference from the comparative example in the test of Example 4 in any of the results of the above 1 day storage and 7 day storage is that the P value is smaller than 0.05, so it is a result of “with significant difference”. The

  Next, the result of the sensory test in Example 4 is shown in FIG. The test results were "appearance: 24, odor: 24, taste: 24, texture: 24". That is, also in Example 4, the results of storage for 7 days resulted in the evaluation points exceeding those of Comparative Examples 3 and 4 for all the evaluation items.

  The results of the bacteriological examination in Example 4 are as shown in Tables 1 and 2. Also in Example 4, the number of coliforms and the number of coliforms after 14 days are both "negative" without any problem as food. On the other hand, in Comparative Examples 3 and 4, both the number of coliforms and the number of coliforms are positive on the ninth day in Comparative Example 3 and positive on the seventh day in Comparative Example 4.

  As described above, according to each embodiment of the present invention, the food 4 can be stored for at least 14 days, and when the food 4 is meat, it is matured and taste and the like become better than before storage. It was a result. Further, in each embodiment of the present invention, since the container 6 is an aluminum pouch container or a package with the corrugated box 7 in addition to this, the packaging material is simple and versatile, and the cost in the packaging and distribution process is reduced. be able to.

  In each of the above embodiments, the preservative 1 is formed of PBS 2 and crush ice 3. However, other additives such as an antioxidant (vitamin C) may be added. Moreover, as the food 4, not only the said embodiment but preservation | save of a wide range of foodstuffs, such as beef, pork, chicken, horse meat, fish and shellfish, is possible. As for the container 6, although an aluminum pouch container is preferable as in the above embodiment, another synthetic resin bag or a synthetic resin container with a lid having a certain degree of rigidity may be used.

1 ... preservative, 2 ... phosphate buffered saline (PBS), 3 ... crush ice, 4 ... food, 5 ... meat paper, 6 ... container, 7 ... cardboard box.

Claims (9)

A preservative for preserving food,
A preservative comprising a mixture of phosphate buffered saline and crush ice. A preservative according to claim 1, wherein
The concentration of the phosphate buffered saline is 0.3 to 2.5%, and the whole preservative is 30 to 50% by mass,
The preservative, wherein the crush ice is 50 to 70% by mass as a whole of the preservative. A preservative according to claim 1 or 2,
The preservative, wherein the food is meat or fish and shellfish. A method of preserving food,
A method of preserving food comprising immersing the food in a preservative comprising a mixture of phosphate buffered saline and crush ice contained in a container. A method of preserving food according to claim 4, wherein
The concentration of the phosphate buffered saline is 0.3 to 2.5%, and the whole preservative is 30 to 50% by mass,
The method according to any one of the preceding claims, wherein the crush ice is 50 to 70% by mass as the whole preservative. A method of preserving food according to claim 4 or 5, wherein
A method of preserving food, wherein the food is meat or fish and shellfish. A method of preserving food according to claim 6, wherein
A method of preserving food, comprising immersing the food in the preservative in a state of being wrapped by meat paper. A method of preserving food according to any one of claims 4 to 7, wherein
A method of storing food, wherein the container is an aluminum pouch container. The method for preserving food according to any one of claims 4 to 8, wherein
The method according to any one of the preceding claims, wherein the container further comprises a cardboard box capable of containing a plurality of the containers.

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