JPH0259714B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a direct dehydration solution for foods that can be dehydrated to a desired dehydration rate without changing the taste of the food, and can be used repeatedly over a long period of time. [Conventional technology] If only water is removed without altering the quality of the food, food can be kept fresh, prevented from freezing, and improved in shape retention.
Reduced heating energy and heating time during cooking, etc.
Due to its many advantages, various research efforts have been conducted to dehydrate foods at low temperatures using osmotic pressure differences. This method uses a special sheet that combines a high osmotic pressure substance and a water-permeable semipermeable membrane (hereinafter referred to as semipermeable membrane), as described in Japanese Patent Publication No. 58-58124, USP-4383376, etc. This is a method of dehydrating food by wrapping it in a substance like this. However, this method is difficult to automate with a machine, requires manpower, and is unsuitable for mass production. Therefore, the present inventors first packaged food in a semi-permeable membrane and immersed it in a direct dehydration solution of a high osmotic substance for a predetermined period of time to dehydrate the food to the desired dehydration rate and absorb water etc. The directly dehydrated liquid is depressurized and
The above problem was solved by removing these and repeatedly using them. However, the above-mentioned direct dehydration solution has the disadvantage that the growth rate of common bacteria is fast and it is easily putrefied, making it unsustainable for long-term use. [Prior art and its problems] In view of the above circumstances, the present invention aims to provide a direct dehydration solution that does not spoil and can be used for a relatively long period of time. [Means for Solving the Problems] The present invention has been made to achieve the above object, and its gist is that food packaged in a water-permeable semi-permeable membrane is packaged through the water-permeable semi-permeable membrane. A direct dehydration solution for food that absorbs and removes moisture in the food through a water-permeable semipermeable membrane;
A direct dehydration solution of food consisting of ethanol and at least one selected from amino acids or salts thereof, or a liquid hyperosmotic substance, ethanol, at least one selected from amino acids or salts thereof, and an organic acid or salt thereof. , in the direct dehydration of foods containing one or more selected types of egg white lysozyme. [Specific structure and operation of the invention] The present invention will be explained in detail below. Foods targeted by the present invention include fresh animal foods such as raw seafood and meat, and plant foods such as vegetables and fruits, and in particular foods whose preservability is increased by dehydration and whose freeze resistance is improved. Foods, foods with improved taste, foods with improved cooking properties, etc. In addition, the semipermeable membrane used is one that allows water and molecules approximately the same size as water to pass through, but does not allow polymeric materials to pass through, and is safe even when it comes into direct contact with food. for example,
Low-stretchability vinylon film, ordinary cellophane, collodion film, ethylene vinyl acetate copolymer film, etc. are suitable. These films allow water and unnecessary components in food, such as ammonia, trimethylamine, dimethylamine, formaldehyde, and salt, to pass through, but they hardly allow active ingredients such as proteins, sugars, minerals, and vitamins to pass through. Furthermore, the liquid high osmotic pressure substance that is the main component of the direct dehydration solution according to the present invention must be one that does not substantially pass through the semipermeable membrane, but it is not possible to completely prevent its permeation. , those approved for use as foods, food additives, and food processing materials are used. For example, concentrated aqueous solutions of sugars such as starch syrup and sucrose, natural polymers such as mannans, sodium alginate, carrageenan, and gum arabic, synthetic polymers or compounds such as methylcellulose, sodium polyacrylate, glycerin, and propylene glycol. is suitable. Further, among the substances added to the liquid high osmotic pressure substance, ethanol is used to suppress the growth of mold, and the amount thereof is preferably 0.5 to 5 wt% in terms of the concentration in the direct dehydration liquid. If this amount is less than 0.5 wt%, there is no effect of suppressing the growth of mold, and if it exceeds 5%, it is not only uneconomical, but also gives the food an alcohol odor and reduces the amount of dissolved amino acids.
The amino acid or its salt suppresses the growth of general bacteria, and for example, glycine, glutamic acid, alanine, or salts thereof are used, and the amount thereof is preferably 0.5 to 2 wt%, and if the amount is less than 0.5 wt%, ,
It has no inhibitory effect on general bacteria, and if it exceeds 2wt%, crystals may be more likely to precipitate or food may taste or color. Addition of the above-mentioned ethanol, amino acids or their salts greatly retards the spoilage of the directly dehydrated liquid, but adding organic acids or their salts, egg white lysozyme, and propylene glycol exerts various effects and further delays the spoilage. be done. In other words, organic acids or their salts have the effect of neutralizing generated NH ₃ , amines, etc. and lowering the pH. For example, malic acid, citric acid, acetic acid, ascorbic acid, sorbic acid, or their salts are used. , the amount is
0.1-1wt% is preferable, and if the amount is less than 0.1wt%, the PH
If it exceeds 1wt%, the equipment and materials become expensive, and the food may develop an odor or change in taste. Egg white lysozyme has a bacteriolytic effect, and its amount ranges from 0.01 to
0.05wt% is preferred. If the amount added is less than 0.01 wt%, the above effect will not be exhibited, and if it exceeds 0.05 wt%, it will be expensive and lose economic efficiency. In addition, propylene glycol is added as necessary. This lowers the vapor pressure of ethanol and suppresses the growth of general bacteria, but
Naturally, it is not used when the liquid hyperosmolar substance is propylene glycol. When used, the amount is preferably 1 to 3 wt%. The amount is 1wt%
If it is less than 3 wt%, the above effect will not be obtained, and if it exceeds 3 wt%, the viscosity of the direct dehydration solution will increase, energy cost will increase, and the amount of dissolved amino acids will decrease. In this way, ethanol, liquid hyperosmotic substance,
A direct dehydration solution containing at least one selected from amino acids or their salts, or a direct dehydration solution containing at least one selected from amino acids or salts thereof, or organic acids or salts thereof, one or more selected from egg white lysozyme, and propylene glycol as necessary. The dehydrating liquid is resistant to the growth of mold, the growth of common bacteria is slow, and spoilage is delayed, making it possible to use it as a direct dehydrating liquid for foods over a long period of time. [Example] Next, the present invention will be explained with reference to Examples and Comparative Examples. Example 1 100g each of fresh sardines and steak beef were vacuum-packed separately using 18μm-thick vinylon sheets (manufactured by Tokyo Cellophane Paper Co., Ltd., LH-18), and the ethanol was kept at 2°C.
0.5wt%, separate concentrations containing 0.5wt% glycine
Each sample was immersed in a 50wt% sucrose aqueous solution for 24 hours. Repeat this and add 30g each of sardines and beef.
was immersed. Open the top of the container containing the liquid from which sardines and beef were processed, and heat it to 20°C.
After being left in a room for 5 hours, it was sealed and the general bacterial count, presence of mold growth, and odor were examined over time. The results are shown in Table 1.

[Table] Comparative Example 1 The same procedure as in Example 1 was used except that a dehydrated solution containing no ethanol or glycine was used, and the general bacterial count over time, presence or absence of mold growth, and odor were examined. The results are shown in Table 2.

【table】

[Table] From Tables 1 and 2, it can be seen that the dehydrated liquid that does not contain alcohol or glycine increases the number of general bacteria, generates mold and putrid odor quickly, and deteriorates in a short period of time. Example 2 As dehydrating liquid, 5 wt% ethanol and glycine
2wt%, dl-malic acid 1wt%, egg white lysozyme
Contains 0.05wt%, propylene glycol 3wt%
Using 30 wt% starch syrup aqueous solution 1 and using the same procedures and conditions as in Example 1, except that the room temperature at the time of opening the container was 25° C., the general bacterial count, presence or absence of mold growth, and odor were examined over time. The results are shown in Table 3.

[Table] Comparative Example 2 The general bacterial count and mold count over time were determined using the same operations and conditions as in Example 2, except that a dehydrated solution containing no ethanol, glycine, dl-malic acid, egg white lysozyme, or propylene glycol was used. The presence or absence of odor was investigated. The results are shown in Table 4.

〔effect〕

As mentioned above, the direct dehydration solution for food according to the present invention has little deterioration over time, and can be used repeatedly by removing absorbed water under reduced pressure, making it extremely efficient for direct dehydration of food. I can do it.

Claims (1)

[Scope of Claims] 1. A direct dehydration solution for food, which is brought into contact with food packaged in a water-permeable semi-permeable membrane through the water-permeable semi-permeable membrane, and absorbs and removes moisture in the food through the water-permeable semi-permeable membrane. 1. A direct dehydration solution for food, which comprises at least one selected from a liquid hyperosmotic substance, ethanol, and an amino acid or a salt thereof. 2 A direct dehydration liquid for food that is brought into contact with food packaged in a water-permeable semi-permeable membrane through the water-permeable semi-permeable membrane, and absorbs and removes water in the food through the water-permeable semi-permeable membrane. A direct dehydration solution for food, characterized by containing at least one selected from osmotic substances, ethanol, and amino acids or salts thereof, and at least one selected from organic acids or salts thereof, and egg white lysozyme.