JP2023080791A - Carbon dioxide-generating composition and method for retaining freshness of vegetable using the same - Google Patents

Abstract

To provide a carbon dioxide generation source which can be used for a long period of time and a product for retaining freshness of vegetable using the same.SOLUTION: There are provided a carbon dioxide-generating composition containing components (A) through (D) of (A) solid tricarboxylic acid and/or dicarboxylic acid, (B) hydrogencarbonate and/or carbonate, (C) stearate acid, and (D) ascorbic acid, and a method for retaining freshness of vegetable uses the composition.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a carbon dioxide generating composition and a method for preserving freshness of vegetables using the same.

It is known that vegetables can retain their freshness under high-concentration carbon dioxide. Until now, techniques for generating high-concentration carbon dioxide in a short period of time (several days) that can be applied to containers used for distribution of vegetables are known (eg, Patent Documents 1 to 3).

However, when these technologies are used in refrigerators used at home, it is necessary to replace the source of carbon dioxide every few days.

In addition, stearic acid, polyethylene wax, and beeswax, which are used as hydrophobic materials to control the generation of carbon dioxide, are not suitable for use near food due to their peculiar odors. In addition, since it is used after being heated to the melting point or higher, there are problems such as the generation of carbon dioxide during mixing and the discoloration, odor, and deterioration of the chemical.

JP-A-6-327400 JP-A-8-91817 JP-A-8-183608

Accordingly, an object of the present invention is to provide a carbon dioxide generating source that can be used for a long period of time and a product for keeping vegetables fresh using the same.

As a result of intensive studies by the present inventors to solve the above problems, a composition containing solid tricarboxylic acid or dicarboxylic acid, hydrogencarbonate or carbonate, stearate, and ascorbic acid can release carbon dioxide for a long time. The inventors have found that it is possible to generate the period, and have completed the present invention.

That is, the present invention provides the following components (A) to (D)
A carbon dioxide generating composition comprising (A) solid tricarboxylic and/or dicarboxylic acid (B) hydrogencarbonate and/or carbonate (C) stearate (D) ascorbic acid.

The present invention also provides a product for preserving freshness of vegetables, characterized in that the carbon dioxide generating composition is contained in a container having a water vapor permeable material.

Furthermore, the present invention is a method for preserving freshness of vegetables, characterized by placing the above product for preserving freshness of vegetables together with the vegetables in a closed space.

The carbon dioxide generating composition of the present invention can continuously generate carbon dioxide over a long period of time. Therefore, a vegetable freshness-preserving product using this can maintain the freshness of vegetables in a closed space such as a refrigerator for a long period of time.

4 is a diagram showing the results of Test Example 1. FIG. FIG. 10 is a diagram showing the results of Test Example 2;

The carbon dioxide generating composition of the present invention (hereinafter referred to as "the composition of the present invention") comprises the following components (A) to (D)
(A) solid tricarboxylic and/or dicarboxylic acid (B) hydrogencarbonate and/or carbonate (C) stearate (D) ascorbic acid. It has been confirmed that if any one of the components (A) to (D) is missing, the carbon dioxide generation period is shortened, and if the component (C) is missing, discoloration tends to occur.

Component (A) solid tricarboxylic acid and/or dicarboxylic acid used in the composition of the present invention is not particularly limited. acid, malonic acid, glutaric acid, phthalic acid, metaphosphoric acid and the like. Although these components (A) can be used singly or in combination of two or more, it is preferable to use citric acid. The content of component (A) in the composition of the present invention is not particularly limited, but is, for example, 20 to 50 wt%, preferably 30 to 40 wt%.

The component (B) hydrogencarbonate and/or carbonate used in the composition of the present invention is not particularly limited, and examples thereof include sodium hydrogencarbonate, potassium hydrogencarbonate, ammonium hydrogencarbonate, calcium carbonate, magnesium carbonate, sodium carbonate, and the like. mentioned. Although these components (B) can be used singly or in combination of two or more, it is preferable to use sodium hydrogen carbonate. The content of component (B) in the composition of the present invention is not particularly limited, but is, for example, 50 to 70 wt%, preferably 55 to 65 wt%.

The component (C) stearate used in the composition of the present invention is not particularly limited. Lithium stearate etc. are mentioned. Although these components (C) can be used singly or in combination of two or more, it is preferable to use calcium stearate. The content of component (C) in the composition of the present invention is not particularly limited, but is, for example, 0.1 to 10 wt%, preferably 0.1 to 5 wt%. The particle size of the component (C) is not particularly limited, but is, for example, 1 μm to 50 μm, preferably 4 μm to 20 μm in terms of median diameter. Since calcium stearate has a fine particle size, it adheres to the surface of each particle simply by mixing it with components (A), (B), and (D) at room temperature, thereby prolonging the period of carbon dioxide generation and preventing discoloration. It's unlikely to happen. In addition, almost no medicinal odor is felt.

Component (D) ascorbic acid used in the composition of the present invention is not particularly limited, and examples thereof include L-ascorbic acid and isoascorbic acid. Although these components (D) can be used singly or in combination of two or more, it is preferable to use ascorbic acid. The content of component (D) in the composition of the present invention is not particularly limited, but is, for example, 1 to 30 wt%, preferably 1 to 10 wt%. Since ascorbic acid has a lower solubility in water than citric acid, the reaction with component (B) is slower than citric acid, and the carbon dioxide generation period can be extended.

The molar ratio of components (A) to (D) in the composition of the present invention is not particularly limited. Yes, (D):(A) is 1:20 to 1:2, preferably 1:10 to 1:5.

In addition to the above components (A) to (D), the composition of the present invention may further contain perfumes, deodorants, deodorants, antifungal agents, antibacterial agents, thickeners, pigments, etc., as long as the effects of the present invention are not impaired. may be included.

The method for producing the composition of the present invention is not particularly limited. A method of mixing the components (A) and (D), then mixing the component (C), and finally mixing the component (B) can be used. Among these production methods, the method of mixing the components (A) and (D), then mixing the component (C), and finally mixing the component (B) is the method in which the resulting composition of the present invention contains calcium stearate. Since the citric acid and ascorbic acid are coated, the reaction with calcium carbonate can be delayed, and discoloration due to oxidation of ascorbic acid can be delayed, which is preferable.

The composition of the present invention thus obtained can gradually react with moisture in the air to generate carbon dioxide for a long period of time. Here, the long term is 30 days or more, preferably 30 to 90 days.

The composition of the present invention can be made into a product for preserving the freshness of vegetables (hereinafter referred to as "the product of the present invention") by housing it in a container having a water vapor permeable material. Here, the container having a water vapor permeable material is, for example, a bag made of a water vapor permeable material, a part of which is made of a water vapor permeable material, and the rest of which is made of a water vapor impermeable material. A box etc. are mentioned. The water vapor permeable material has pores of a size that allows water vapor to pass through but does not allow an aqueous solution to pass therethrough. The water vapor permeability of such a water vapor permeable material is not particularly limited, but is, for example, 2000 g/m ² ·24h to 8000 g/m ² ·24h, preferably 2000 g/m ² ·24h to 4000 g/m ² ·24h. is. Such water vapor permeable materials are not particularly limited, and examples thereof include resins such as polyolefin resins. Although the thickness of the water vapor permeable material is not particularly limited, it is 20 μm or more and 200 μm or less.

Moreover, the water vapor permeable material may be fixed on both sides or one side thereof with a non-woven fabric through which water vapor can pass. Although the water vapor permeability of the nonwoven fabric is not particularly limited, it is 8000 g/m ² ·24h or more, preferably 10000 g/m ² ·24h or more. The non-woven fabric preferably has a basis weight of 10 g or more and 100 g or less.

As a preferred embodiment of the product of the present invention, 20 g to 100 g of the composition of the present invention is made of a microporous membrane having a water vapor permeability of at least 2000 g/m ² ·24 h to 8000 g/m ² ·24 h, and the content is 50 cm ^{3 .} It is stored in a bag of up to 150 cm ³ and placed in a bag or container made of water vapor-impermeable resin so as not to come into contact with moisture until use.

The product of the present invention can maintain the freshness of vegetables when placed in a closed space together with vegetables. Here, the closed space refers to the internal space of a refrigerator, a styrofoam box, a cardboard box, or the like. To keep the freshness of vegetables is to suppress the respiration of the vegetables, thereby suppressing the decrease in the water content of the vegetables and the wilting and discoloration of the leaves and stems. The types of vegetables that can maintain freshness are not particularly limited, but examples include lettuce, Japanese mustard spinach, bok choy, carrots, cucumbers, tomatoes, and strawberries. The product of the present invention can generate carbon dioxide for a long period of time in such a closed space. Here, the term "long term" means that the effect can be sustained for at least two months at a low temperature of 5 to 10°C. Moreover, the product of the present invention can maintain its effect regardless of the humidity in the closed space. Furthermore, after the product of the present invention has completely generated carbon dioxide, the composition of the present invention contained therein becomes aggregated (agglomerates), making it easy to dispose of.

EXAMPLES The present invention will be described in detail below with reference to Examples, but the present invention is not limited to these Examples.

Example 1
Manufacture of the carbon dioxide generating composition:
A carbon dioxide generating composition was produced by mixing the components listed in Table 1 in the order listed.

Example 2
Manufacture of products for keeping vegetables fresh:
50 g of the carbon dioxide generating composition produced in Example 1 was applied to both sides of a polyolefin resin microporous membrane having a water vapor permeability of 2800 g/m ² · 24 h and a basis weight of 50 g with a water vapor permeability of 8000 g / m ² · 24 h or more. A bag (capacity: 100 cm ³ ) made of a moisture-permeable sheet fixed with a nonwoven fabric having a thickness of 60 µm was placed in the bag and sealed to produce a product for keeping vegetables fresh.

Test example 1
Carbon dioxide generation test:
The product for preserving freshness of vegetables produced in Example 2 was placed in a refrigerator with a humidity of 80-90% (manufactured by Haier, electric freezer JF-WNC103F-1, volume: 103 L). The carbon dioxide concentration in the refrigerator at 9 to 10° C. was measured every 30 minutes using a carbon dioxide concentration meter (manufactured by Sato Shoji Co., Ltd., Satotec Data Logger CO ₂ Monitor CO ₂ -9904SD). The results are shown in FIG.

As is clear from FIG. 1, the product for preserving freshness of vegetables of the present invention generated carbon dioxide even after 60 days. Moreover, the powder after use was aggregated.

Test example 2
Vegetable freshness retention test:
The vegetable freshness-preserving product produced in Example 2 was placed in the same refrigerator as in Test Example 1, lettuce and Japanese mustard spinach were placed therein for 4 days, and the water content was measured before and after placing. Similarly, spinach, carrots, and cucumbers were added for 4 days, and their weights before and after addition were measured. During storage, the container was opened twice a day (morning and evening) for 30 seconds. The weight ratio results are shown in FIG.

As is clear from FIG. 2, the product for preserving freshness of vegetables of the present invention suppressed the decrease in the water content of vegetables and was able to maintain the freshness of the vegetables.

Test example 3
Vegetable freshness retention test:
The vegetable freshness-preserving product produced in Example 2 was placed in the same refrigerator as in Test Example 1, and Komatsuna was placed there for 6 days, bok choy for 7 days, and spinach for 14 days. The appearance of the vegetables after being added was evaluated according to the following evaluation criteria. Table 2 shows the results.

<Freshness evaluation criteria>
(Evaluation) (Content)
○: leaves are not wilted △: leaves are slightly wilted ×: leaves are not wilted

When the product for preserving the freshness of vegetables of the present invention was kept in the refrigerator, the vegetables were crispy even after storage, but when the product of the present invention was not used, the vegetables were shriveled.

Example 3
Manufacture of the carbon dioxide generating composition:
Among the components listed in Table 1, citric acid, ascorbic acid, and calcium stearate were mixed, and then sodium bicarbonate was added to prepare a carbon dioxide generating composition.

Test example 4
Preservation test:
The carbon dioxide generating composition produced in Example 1 and the carbon dioxide generating composition produced in Example 3 were each put in a commercially available polyethylene bag with a zipper and kept at room temperature of 25°C and humidity of 60% for 1 month. saved.

The carbon dioxide generating composition prepared in Example 3 is more stable than the carbon dioxide generating composition prepared in Example 1 because calcium stearate coats citric acid and ascorbic acid to delay the reaction with calcium hydrocarbon. Agglomeration progress (reaction with moisture in the bag) was slow. Also, the degree of discoloration of ascorbic acid was low.

Example 4
Manufacture of the carbon dioxide generating composition:
A carbon dioxide generating composition was produced by mixing the components listed in Table 3 in the order listed.

The carbon dioxide generating compositions described above are capable of generating carbon dioxide for an extended period of time.

The carbon dioxide generating composition of the present invention can be used to maintain the freshness of vegetables in a closed space such as a refrigerator for a long period of time.

Claims (9)

Components (A) to (D) below
A carbon dioxide generating composition comprising (A) solid tricarboxylic and/or dicarboxylic acid (B) hydrogencarbonate and/or carbonate (C) stearate (D) ascorbic acid. 2. The carbon dioxide generating composition according to claim 1, wherein the molar ratio of (A):(B) is from 1:2 to 1:5 and (D):(A) is from 1:10 to 1:5. The carbon dioxide generating composition according to claim 1 or 2, wherein (A) is 30 to 40 wt%, (B) is 55 to 65 wt%, (C) is 0.1 to 5 wt%, and (D) is 1 to 10 wt%. thing. (A) The carbon dioxide generating composition according to any one of claims 1 to 3, wherein the solid tricarboxylic acid and/or dicarboxylic acid is citric acid. (B) The carbon dioxide generating composition according to any one of claims 1 to 4, wherein the hydrogen carbonate and/or carbonate is sodium hydrogen carbonate. (C) The carbon dioxide generating composition according to any one of claims 1 to 5, wherein the stearate is calcium stearate. A product for preserving freshness of vegetables, characterized in that the carbon dioxide generating composition according to any one of claims 1 to 6 is contained in a container having a water vapor permeable material. The product for preserving freshness of vegetables according to claim 7, wherein the water vapor permeability of the water vapor permeable material is 2000 g/m ² ·24h to 8000 g/m ² ·24h. A method for preserving freshness of vegetables, which comprises placing the product for preserving freshness of vegetables according to claim 7 or 8 together with vegetables in a closed space.

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