JPH0297348A - Freshness-keeping agent for food - Google Patents
Freshness-keeping agent for foodInfo
- Publication number
- JPH0297348A JPH0297348A JP63251498A JP25149888A JPH0297348A JP H0297348 A JPH0297348 A JP H0297348A JP 63251498 A JP63251498 A JP 63251498A JP 25149888 A JP25149888 A JP 25149888A JP H0297348 A JPH0297348 A JP H0297348A
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- propylene glycol
- preserving agent
- vinegar
- wood vinegar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000000052 vinegar Substances 0.000 claims abstract description 34
- 235000021419 vinegar Nutrition 0.000 claims abstract description 34
- 239000002023 wood Substances 0.000 claims abstract description 19
- 241000219492 Quercus Species 0.000 claims abstract description 9
- 235000016976 Quercus macrolepis Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 244000274847 Betula papyrifera Species 0.000 claims abstract description 4
- 235000009113 Betula papyrifera Nutrition 0.000 claims abstract description 4
- 235000009109 Betula pendula Nutrition 0.000 claims abstract description 4
- 235000010928 Betula populifolia Nutrition 0.000 claims abstract description 4
- 235000002992 Betula pubescens Nutrition 0.000 claims abstract description 4
- 235000010099 Fagus sylvatica Nutrition 0.000 claims abstract description 4
- 240000000731 Fagus sylvatica Species 0.000 claims abstract description 4
- 240000007049 Juglans regia Species 0.000 claims abstract description 4
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 4
- 230000000391 smoking effect Effects 0.000 claims abstract description 4
- 235000020234 walnut Nutrition 0.000 claims abstract description 4
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 3
- 235000019693 cherries Nutrition 0.000 claims abstract description 3
- 239000003755 preservative agent Substances 0.000 claims description 34
- 238000002156 mixing Methods 0.000 claims description 6
- 241000208140 Acer Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 abstract description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 241000039951 Lithocarpus glaber Species 0.000 abstract description 3
- 235000004422 Acer negundo Nutrition 0.000 abstract 1
- 244000046151 Acer negundo Species 0.000 abstract 1
- 235000003338 Ilex verticillata Nutrition 0.000 abstract 1
- 244000188413 Ilex verticillata Species 0.000 abstract 1
- 241001480053 Quercus dentata Species 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 235000015170 shellfish Nutrition 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 11
- 239000000243 solution Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 208000035404 Autolysis Diseases 0.000 description 5
- 206010057248 Cell death Diseases 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 230000028043 self proteolysis Effects 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- 238000004321 preservation Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 2
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- FDGQSTZJBFJUBT-UHFFFAOYSA-N Hypoxanthine Natural products O=C1NC=NC2=C1NC=N2 FDGQSTZJBFJUBT-UHFFFAOYSA-N 0.000 description 2
- 229930010555 Inosine Natural products 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 229960003786 inosine Drugs 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 1
- 241000218691 Cupressaceae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、食品の鮮度保持剤に係り、より詳細には、魚
介類、穀物等の食品の鮮度保持を図るための鮮度保持剤
に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a freshness-preserving agent for foods, and more particularly to a freshness-preserving agent for preserving the freshness of foods such as seafood and grains.
魚介類の鮮度保持剤としては、ソルビン酸、ソルビン酸
カリウムその他の食品添加物が知られている。これらの
鮮度保持剤は、微生物の発育を抑制することにより、魚
介類の肉質の分解を停止させるものである。Sorbic acid, potassium sorbate, and other food additives are known as freshness-preserving agents for seafood. These freshness-preserving agents stop the decomposition of the flesh of seafood by inhibiting the growth of microorganisms.
ところで、魚介類の鮮度判定法としては、２０数種類の
方法が提案されているが、今日では、Ｋ値を指標とする
判定方法が採用されている。すなわち、魚介類の筋肉中
のアデノシン三燐酸（ＡＴＰ）の分解過程より、その新
鮮さを鮮度指標とする方法である。そして、このに値が
小さいほど生鮮度が良好であるとされている。By the way, more than 20 different methods have been proposed for determining the freshness of seafood, but today a method using the K value as an index is adopted. That is, this method uses the decomposition process of adenosine triphosphate (ATP) in the muscles of seafood as a freshness indicator. It is said that the smaller the value, the better the freshness.
そこで、本発明者は、化学防腐剤や抗生物質等の鮮度保
持剤を用い、魚介類についてのに値を測定することで、
その効能等を検討した処、これらの鮮度保持剤を用いる
ことで、Ｋ値の」１昇を若干遅らせることができること
を確認できたものの、該鮮度保持剤の場合、腐敗、換言
すれば、微生物の増殖を抑え、それによる細菌数やトリ
メチルアミンの増大を抑えることができるだけであり、
魚体中の分解酵素の作用を押さえることはできず、自己
消化速度を遅延させ得ない、換言すれば、「生鮮さ」を
保持させ得ないことを知り得た。Therefore, the present inventor determined that by measuring the value of seafood using freshness preservation agents such as chemical preservatives and antibiotics,
After examining their efficacy, it was confirmed that by using these freshness-preserving agents, it was possible to slightly delay the increase in the K value by 1. It can only suppress the proliferation of bacteria and the resulting increase in the number of bacteria and trimethylamine.
We learned that it is not possible to suppress the action of degrading enzymes in the fish body, and that the rate of autolysis cannot be delayed. In other words, it is not possible to maintain the "freshness" of the fish.
なお、従来より、自己消化速度を遅延もしくは停止させ
る手段として、冷凍・塩蔵法が採用されている。しかし
、該方法の場合、魚肉自体の蛋白や脂肪の変成という問
題がある。Note that freezing and salting methods have conventionally been employed as a means of delaying or stopping the autolysis rate. However, this method has the problem of denaturation of the protein and fat of the fish meat itself.
本発明者は、上述した知見に鑑み、鮮度保持剤として有
効と考えられる液剤を検討し、その内で液燻法に用いら
れる燻液（木酢液）が有効であることを知り得た。すな
わち、木酢液を鮮度保持剤とするものにあっては、Ｋ値
を、２０％前後にすることが可能で、魚介類の「新鮮さ
」を保持できることを知り得た。しかし、反面、木酢液
のみによる場合は、肉質が軟質化し易いという問題もあ
り、木酢液のみで鮮度保持を図ることは難しいという問
題もある。In view of the above-mentioned knowledge, the present inventor investigated liquid agents considered to be effective as freshness-preserving agents, and found that liquid smoke (wood vinegar liquid) used in the liquid smoking method is effective among them. In other words, it has been found that using pyroligneous vinegar as a freshness-preserving agent, the K value can be set to around 20%, and the "freshness" of seafood can be maintained. However, on the other hand, when using wood vinegar alone, there is a problem in that the meat tends to become soft, and there is also the problem that it is difficult to maintain freshness with wood vinegar alone.
そこで、本発明者は、上述した木酢液による鮮度保持剤
の作用を向上させることができないかという観点に立脚
し、種々の鮮度保持剤を添加混合し、それによる検体の
に値測定を行うことで、プロピレングリコールが好まし
いということを究明した。Therefore, based on the viewpoint of whether it is possible to improve the effect of the above-mentioned wood vinegar freshness preserving agent, the present inventor added and mixed various freshness preserving agents and measured the value of the sample using the mixture. It was determined that propylene glycol is preferable.
本発明は、上述した点に対処しで創案したものであって
、その目的とする処は、魚介類、穀物その他の食品の品
質を低下させることな（鮮度保持可能な鮮度保持剤を提
供することにある。The present invention has been devised to address the above-mentioned problems, and its purpose is to provide a freshness-preserving agent that can maintain the freshness of seafood, grains, and other foods without deteriorating their quality. There is a particular thing.
〔問題点を解決するだめの手段および作用〕そして、」
１記目的を達成するだめの手段としての本発明の鮮度保
持剤は、木酢液とプロピレングリコールとを混合含有す
る溶液よりなる。[Means and actions to solve the problem] and,
The freshness-preserving agent of the present invention, which serves as a means for achieving the above object, comprises a solution containing a mixture of pyroligneous vinegar and propylene glycol.
ここで、上記構成において、通常、木酢液とプロピレン
グリコールとの配合比率を、９：ｌ〜７：３の割合とし
、また木酢液としては、桜、樫、楢、櫟、はん、柏、胡
桃、白樺、楓、ブナ等の木酢液を用いている。Here, in the above structure, the blending ratio of pyroligneous acid and propylene glycol is usually set at a ratio of 9:1 to 7:3, and the pyroligneous vinegar is selected from cherry, oak, oak, cypress, han, oak, etc. Wood vinegar from walnut, white birch, maple, beech, etc. is used.
そして、本発明の鮮度保持剤は、木酢液とプロピレング
リコールとの混合液が、原体である魚介類に浸透し、魚
体内の分解酵素の働きを低下させて、その自己消化の速
度を遅延させるように作用する。これは、■木酢液とプ
ロピレングリコールとの混合液、および■木酢液を、そ
れぞれ氷水（１０ｏｏｍｇで希釈化して得た調整液に魚
体（検体）を浸漬・凍結し、一定時間経過後、解凍して
、そのに値を測定した処、本発明の鮮度保持剤を用いた
ものにあっては、１０％前後の値が得られたのに対し、
木酢液よりなる鮮度保持剤の場合は、２０％前後の値が
得られたに過ぎないという結果を得たことより、本発明
の鮮度保持剤にあっては、自己消化を遅延できる作用を
有することが確認できる。In the freshness-preserving agent of the present invention, the mixture of pyroligneous vinegar and propylene glycol penetrates the raw material, seafood, and reduces the activity of degrading enzymes in the fish body, slowing down the rate of self-digestion. It acts to cause This is done by immersing and freezing the fish body (specimen) in a mixture of ■wood vinegar and propylene glycol, and ■diluting the wood vinegar with ice water (10 oomg), freezing the fish body, and then thawing it after a certain period of time. When the value was measured, the value was around 10% for the product using the freshness preserving agent of the present invention, whereas the value was around 10%.
In the case of the freshness-preserving agent made of pyroligneous vinegar, the value was only around 20%, which indicates that the freshness-preserving agent of the present invention has the effect of delaying autolysis. This can be confirmed.
以上のように、本発明の鮮度保持剤は、従来より鮮度保
持効果を有することが確認されている木酢液に、プロピ
レングリコールを混合することで、鮮度保持作用をより
向上させることができるという作用を奏するものである
。As described above, the freshness preserving agent of the present invention has the effect that the freshness preserving effect can be further improved by mixing propylene glycol with pyroligneous vinegar, which has been conventionally confirmed to have a freshness preserving effect. It is something that plays.
以下、本発明を具体化した実施例について説明する。 Hereinafter, embodiments embodying the present invention will be described.
本実施例の鮮度保持剤は、基本的には、木酢液とプロピ
レングリコールとの混合液よりなる。The freshness preserving agent of this example basically consists of a mixed solution of wood vinegar and propylene glycol.
ここで、木酢液としては、接材等の燻材を原料としたも
のを用いている。しかし、他の燻材、すなわち、樫、楢
、櫟、はん、柏、胡桃、白樺、楓、ブナ等の木酢液を用
いてもよい。そして、ここでは、木酢液とプロピレング
リコールとを、８：３の割合（重量比）で混合して、混
合液としている。Here, the wood vinegar used is one made from smoked wood such as glue. However, other smoking materials may be used, such as wood vinegar such as oak, oak, Japanese oak, Japanese oak, walnut, white birch, maple, beech, etc. Here, pyroligneous vinegar and propylene glycol are mixed at a ratio (weight ratio) of 8:3 to form a mixed solution.
次ぎに、上述した実施例による鮮度保持剤の作用・効果
を確認するために、鮮度保持検体として「魚介類」を用
い、■不実施例による鮮度保持剤、■木酢液、■プロピ
レングリコールによるそれぞれの生鮮度試験を行い、検
体の自己消化の過程を観察した。ここで、検体としては
、自己消化速度の速い「イワシ」を採用し、それぞれ、
サンプルとして、同一条件下にあるものを三匹づつを使
用した。なお、本実施例による鮮度保持剤としては、木
酢液８−にプロピレングリコール３ ｍｌを混合して得
た混合液（調整液）を用いた。また、木酢液としては、
「接材Ｊを原料とした木酢液を用いた。Next, in order to confirm the action and effect of the freshness-preserving agent according to the above-mentioned Examples, "seafood" was used as a freshness-preserving specimen. We conducted a freshness test and observed the autolysis process of the samples. Here, ``sardines'', which have a fast autolysis rate, were used as the specimen, and each
As samples, three animals each under the same conditions were used. As the freshness preserving agent according to this example, a mixed solution (adjusted solution) obtained by mixing 3 ml of propylene glycol with 8-ml of pyroligneous vinegar was used. In addition, as pyroligneous vinegar,
``We used pyroligneous vinegar solution made from Jizai J.
まず、本実施例による鮮度保持剤を用いた検体の冷凍・
解凍において滲出するトリップ量が、木酢液のめを鮮度
保持剤として用いた場合のドリップ量より多くないかど
うかについて観察した。すなわち、調整液をそれぞれ氷
水１０００ ｍＢに溶かして鮮度保持処理液とし、それ
ぞれのサンプルを該鮮度保持処理液に１５分間浸漬して
計量し、更にラップに包み冷凍保存（６日間）した後、
これを自然解凍（３時間程度）して再度、計量してドリ
ップ量により鮮度を判別することで、検体の変化過程を
観察した。なお、プロピレングリコールのみを鮮度保持
剤として用いた場合についても併せて観察した。First, the sample was frozen using the freshness preserving agent according to this example.
It was observed whether the amount of tripping that oozed out during thawing was greater than the amount of dripping when pyroligneous vinegar was used as a freshness-preserving agent. That is, each adjustment solution was dissolved in 1000 mB of ice water to obtain a freshness preservation treatment solution, each sample was immersed in the freshness preservation treatment solution for 15 minutes, weighed, and then wrapped in plastic wrap and stored frozen (for 6 days).
The sample was thawed naturally (about 3 hours), weighed again, and the freshness was determined based on the amount of drip, thereby observing the change process of the sample. In addition, observations were also made in the case where only propylene glycol was used as a freshness-preserving agent.
そして、その結果を次表に示す。The results are shown in the table below.
ここで、検体Ｉ、■、ＩＩＩは、それぞれサンプルを示
し、また、調整液Ａは木酢液、調整液Ｉ３はプロピレン
グリコール、調整液Ｃば本実施例による鮮度保持剤であ
る。Here, Specimens I, ■, and III respectively represent samples, and Adjustment Solution A is wood vinegar solution, Adjustment Solution I3 is propylene glycol, and Adjustment Solution C is the freshness preserving agent according to this example.
そして、この結果より、本実施例による鮮度保持剤であ
っても、他の調整液を用いた場合と同様に凍結・解凍に
よるト′リップの発生を、最小限に押さえることの可能
なことが確認できた。従って、本実施例による鮮度保持
剤の場合、凍結・解凍による特別な影響が生じないこと
を認められる。From this result, even with the freshness preserving agent according to this example, it is possible to minimize the occurrence of trips due to freezing and thawing, similar to when other conditioning liquids are used. It could be confirmed. Therefore, in the case of the freshness-preserving agent according to this example, it is recognized that no special influence occurs due to freezing and thawing.
そこで、本発明者は、ドリップ量に変化が認められない
ことを前提として、次ぎに「新鮮さ」の基準とされるに
値の測定を行うことで、その効果を確認することにした
。すなわち、自然解凍したサンプルより背向：ｏ、ｓｇ
を採取し、Ｆ １３試薬（１０倍希釈）：４．５＋＋＋
［を加え、これを粉砕して生鮮度試験紙（Ｆ Ｔ Ｐ
）を浸漬した後、これをランプで覆って約１０分間放置
し、これを色標で比色すると共に、Ｋ値の測定を行った
。なお、生鮮度試験紙（ＦＴＰ）は、イノシン（Ｈ，Ｒ
）とヒボキサンチン（ＨＸ）の台用を測定する試験紙で
あり、２つの酵素（ヌクレオシトボスホリラゼ、ギザン
ヂンオキシダーゼ）と酸化還元色素を吸着・固定させ、
ヒボキサンチンが尿素に分解される時に還元されて発色
する。また、発色した色素の濃度は、検体中のイノシン
（ＨＸＲ）とヒボキサンチン（ＨＸ ）の濃度が高りれ
ば色は濃く、低りれば色は淡くなる。Therefore, the present inventor decided to confirm the effect by measuring the value of "freshness", which is a standard for "freshness", on the premise that no change is observed in the drip amount. That is, backwards from the naturally thawed sample: o, sg
F13 reagent (10 times diluted): 4.5+++
Add [, crush it, and use freshness test paper (F T P
) was immersed, covered with a lamp and left for about 10 minutes, and the color was compared using a color standard and the K value was measured. In addition, the freshness test paper (FTP) is inosine (H, R
) and hyboxanthin (HX), which adsorbs and fixes two enzymes (nucleocytobosphorylase, gizandin oxidase) and redox dye,
When hyboxanthin is decomposed into urea, it is reduced and produces color. Furthermore, the concentration of the developed dye becomes darker as the concentration of inosine (HXR) and hypoxanthin (HX) in the specimen increases, and as the concentration decreases, the color becomes lighter.
ここで、ランプで覆うのは、水分の蒸発を防ぐことと、
試験紙に吸水量以上の溶液が載るのを排除することを考
慮したものである。Here, the purpose of covering with a lamp is to prevent moisture evaporation, and
This is done in consideration of eliminating the amount of solution that exceeds the amount of water absorbed on the test paper.
に向上し、官能評価において超新鮮とされる１０％に近
い値を確認でき、木酢液のみを原料とする鮮度保持剤の
効能を一層向上させることができること、および、肉質
の傷み具合が軽減されていることを確認できた。これは
、木酢液のみを鮮度保持剤とすることなく、木酢液にプ
ロピレングリコルを混合したことによるものと考えられ
る。因みに、本実施例による検体と同し状態の検体を用
い、鮮度保持剤を使用することなく凍結・解凍手段を採
用した場合のに値は、３０〜４０％であり、鮮度評価は
「やや不良」とされる。It was confirmed in the sensory evaluation that the value was close to 10%, which is considered to be super fresh, and it was possible to further improve the effectiveness of the freshness-preserving agent made only from pyroligneous vinegar, and to reduce the degree of spoilage of the meat quality. I was able to confirm that This is thought to be due to the fact that propylene glycol was mixed with the pyroligneous vinegar instead of using only the pyroligneous vinegar as a freshness-preserving agent. Incidentally, when using a sample in the same condition as the sample according to this example and using a freezing/thawing method without using a freshness preservation agent, the freshness value is 30 to 40%, and the freshness evaluation is "slightly poor". ”.
ところで、プロピレングリコールを鮮度保持剤とした場
合は、木酢液を用いた場合、本実施例による場合に比べ
、その鮮度保持効能が低いものであった。By the way, when propylene glycol was used as the freshness-preserving agent, the freshness-preserving efficacy was lower than that of the present example when pyroligneous vinegar was used.
なお、本発明は上述した実施例に限定されるものでなく
、本発明の要旨を変更しない範囲内において変形実施で
きるものを含む。因みに、上述した実施例においては、
木酢液とプロピレングリコルとの混合比を、８：３ （
重量比）で説明したが、この比率に限られるものでなく
、他の比率、例えば、９：１あるいは７：３等であって
もよいことは明らかである。これは、鮮度保持を行うた
めの魚介類の種類よって適宜変更することができる。と
ころで、上述した実施例においては、魚介類の鮮度保持
について説明したが、穀物等の食品の鮮度保持において
も採用できることは当然である。It should be noted that the present invention is not limited to the above-described embodiments, but includes modifications that can be made without departing from the gist of the present invention. Incidentally, in the embodiment described above,
The mixing ratio of wood vinegar and propylene glycol was 8:3 (
Although the explanation has been made using the weight ratio), it is clear that the ratio is not limited to this, and other ratios such as 9:1 or 7:3 may be used. This can be changed as appropriate depending on the type of seafood to maintain freshness. Incidentally, in the above-mentioned embodiments, explanation has been given on maintaining the freshness of seafood, but it is natural that the present invention can also be adopted for maintaining the freshness of foods such as grains.
以上の説明より明らかなように、本発明の鮮度保持剤に
よれば、従来鮮度保持剤としての作用を奏するものとし
て知られている木酢液にプロピレングリコールを混合し
て得ているので、木酢液の鮮度保持作用を、−層、有効
に働かせて、その魚介類、穀物等の食品の品質を低下さ
ゼることなく鮮度保持可能とできるという効果を有する
。As is clear from the above explanation, the freshness-preserving agent of the present invention is obtained by mixing propylene glycol with pyroligneous vinegar, which is conventionally known to function as a freshness-preserving agent. It has the effect of effectively working on the freshness-preserving effect of the food products, thereby making it possible to maintain the freshness of foods such as seafood and grains without deteriorating their quality.
特許patent
Claims (3)
溶液よりなることを特徴とする食品の鮮度保持剤。(1) A food freshness-preserving agent comprising a solution containing a mixture of wood vinegar and propylene glycol.
９：１〜７：３の割合よりなる請求項１に記載の食品の
鮮度保持剤。(2) The blending ratio of wood vinegar and propylene glycol is
The food freshness preserving agent according to claim 1, having a ratio of 9:1 to 7:3.
柏、胡桃、白樺、楓、ブナ等の木酢液である請求項１に
記載の食品の鮮度保持剤。(3) Wood vinegar can be used as a smoking material for cherry blossoms, oaks, oaks, oaks, hans, etc.
The food freshness-preserving agent according to claim 1, which is a wood vinegar solution of oak, walnut, white birch, maple, beech, etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63251498A JPH0297348A (en) | 1988-10-04 | 1988-10-04 | Freshness-keeping agent for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63251498A JPH0297348A (en) | 1988-10-04 | 1988-10-04 | Freshness-keeping agent for food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0297348A true JPH0297348A (en) | 1990-04-09 |
Family
ID=17223699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63251498A Pending JPH0297348A (en) | 1988-10-04 | 1988-10-04 | Freshness-keeping agent for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0297348A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100385445B1 (en) * | 2000-12-29 | 2003-05-27 | 이상현 | A manufacture method of innocuousness film using pasture liquid |
-
1988
- 1988-10-04 JP JP63251498A patent/JPH0297348A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100385445B1 (en) * | 2000-12-29 | 2003-05-27 | 이상현 | A manufacture method of innocuousness film using pasture liquid |
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