JPH0352938B2 - - Google Patents
Info
- Publication number
- JPH0352938B2 JPH0352938B2 JP28285286A JP28285286A JPH0352938B2 JP H0352938 B2 JPH0352938 B2 JP H0352938B2 JP 28285286 A JP28285286 A JP 28285286A JP 28285286 A JP28285286 A JP 28285286A JP H0352938 B2 JPH0352938 B2 JP H0352938B2
- Authority
- JP
- Japan
- Prior art keywords
- oxygen
- carbon dioxide
- food
- container
- composition
- 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.)
- Expired - Lifetime
Links
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 38
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 27
- 239000001301 oxygen Substances 0.000 claims description 27
- 229910052760 oxygen Inorganic materials 0.000 claims description 27
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 19
- 239000001569 carbon dioxide Substances 0.000 claims description 19
- 239000007789 gas Substances 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 14
- 239000006096 absorbing agent Substances 0.000 claims description 9
- 230000035699 permeability Effects 0.000 claims description 7
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 claims description 2
- 238000009920 food preservation Methods 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229940123973 Oxygen scavenger Drugs 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000002985 plastic film Substances 0.000 description 2
- 229920006255 plastic film Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000001294 propane Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Dairy Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
【発明の詳細な説明】
（発明の技術的分野）
本発明は、食品、特に生鮮食品の保存法に関す
る。DETAILED DESCRIPTION OF THE INVENTION Technical Field of the Invention The present invention relates to a method for preserving foods, particularly fresh foods.
（従来技術とその問題点）
青果物のCA保存法は、プロパンガス又は炭素
を燃焼して、貯蔵室内の酸素を炭酸ガスとし、貯
蔵室内の気体組成を、大体チツソ94〜90％、炭酸
ガス５〜３％、酸素５〜３％にする方法であり、
この組成にすると著しく保存性が大になることは
良く知られているが、燃焼装置を必須条件として
いるため、火災等の危険もあり好ましい方法でな
い。(Prior art and its problems) The CA preservation method for fruits and vegetables burns propane gas or carbon to convert oxygen in the storage chamber to carbon dioxide gas, and the gas composition in the storage chamber is approximately 94 to 90% Titso and 5% Carbon dioxide. -3%, oxygen 5-3%,
It is well known that this composition significantly increases the preservability, but since it requires a combustion device, there is a risk of fire, etc., so it is not a preferred method.
食品を酸素透過性がゼロか又は小さい密閉容器
にいれると共に、鉄系の脱酸素剤を同封する食品
の保存法は知られている。この方法は酸素は除去
できるが、炭酸ガスを増大することができない。 A food preservation method is known in which the food is placed in an airtight container with zero or low oxygen permeability and an iron-based oxygen absorber is enclosed. Although this method can remove oxygen, it cannot increase carbon dioxide gas.
このためか、保存性が十分でない場合もあり、
更に保存性を大にすることが望まれている。 Perhaps for this reason, the shelf life may not be sufficient.
Furthermore, it is desired to increase the shelf life.
食品を酸素透過性がゼロか又は小さい密閉容器
にいれると共に、炭酸ガスを生成する有機系の脱
酸素剤を同封する食品の保存法も知られている
が、通常の空気の組成は、チツソ約78％、酸素約
21％、炭酸ガス約0.03％からなつており、酸素を
炭酸ガスに変換して、炭酸ガスを増大することが
できるが、チツソの組成比を変更することはでき
ない。このためか、保存性が十分でない場合もあ
り、更に保存性を大にすることが望まれている。 It is also known to preserve food by placing it in an airtight container with zero or low oxygen permeability and enclosing an organic oxygen scavenger that produces carbon dioxide gas, but the composition of normal air is approximately 78%, oxygen approx.
21%, and about 0.03% carbon dioxide, and although it is possible to increase carbon dioxide by converting oxygen to carbon dioxide, the composition ratio of Chitsuso cannot be changed. Perhaps for this reason, the shelf life may not be sufficient in some cases, and it is desired to further increase the shelf life.
（発明の目的）
本発明は、これらの欠点を解決することにあ
る。OBJECTS OF THE INVENTION The purpose of the invention is to overcome these drawbacks.
（発明の構成および作用効果）
本発明は、食品を酸素透過性がゼロか又は小さ
い容器にいれて密閉すると共に、炭酸ガスを生成
する有機系脱酸素剤と生成しない鉄系脱酸素剤を
併用同封して、密閉容器内の気体の組成を酸素７
％以下、炭酸ガス10〜0.5％ チツソ99〜82％に
することを特徴とする方法である。(Structure and Effects of the Invention) The present invention involves placing food in a container with zero or small oxygen permeability and sealing it, and using a combination of an organic oxygen absorber that generates carbon dioxide gas and an iron oxygen absorber that does not generate carbon dioxide gas. The composition of the gas in the airtight container is changed to oxygen 7.
% or less, carbon dioxide gas is 10 to 0.5%, and carbon dioxide is 99 to 82%.
食品を酸素透過性がゼロか又は小さい容器にい
れて密閉し、有機系の脱酸素剤と鉄系の脱酸素剤
を併用して保存すると、密閉容器内で鉄系の脱酸
素剤は酸素を減少させ、チツソの組成比を大に
し、有機系の脱酸素剤は酸素を炭酸ガスに置換す
るため、両者を併用することにより、密閉容器内
の気体の組成を任意に調節することが可能になつ
た。 If food is stored in a sealed container with zero or small oxygen permeability, and an organic oxygen absorber and an iron-based oxygen absorber are used together, the iron-based oxygen absorber will absorb oxygen in the airtight container. The organic oxygen scavenger replaces oxygen with carbon dioxide, so by using both together, it is possible to arbitrarily adjust the composition of the gas inside the sealed container. Summer.
この組成を種々変更して保存性のテストをした
ところ、次の組成比のものが、従来法に比し、著
しく大になることが判明した。 When various changes were made to this composition and a preservability test was conducted, it was found that the following composition ratio was significantly larger than that of the conventional method.
その組成は次のとおりである。酸素７％以下、
炭酸ガス10〜0.5％ チツソ99〜82％。 Its composition is as follows. Oxygen 7% or less,
Carbon dioxide 10-0.5% Chituso 99-82%.
酸素が８％以上になつても、又炭酸ガスが11％
以上又0.4％以下になつても、又チツソが100％又
81％以下になつても、本効果はあらわれない。 Even if oxygen becomes 8% or more, carbon dioxide remains at 11%.
Even if it is above or below 0.4%, Chitsuso will be 100% or below.
This effect does not appear even if it falls below 81%.
密閉容器内の食品を冷却すると、本効果が更に
大になり、10℃以下、特に４℃以下のなるべく低
い温度で、しかも、食品が全く又は殆ど凍結しな
い温度以上で冷却すると、本効果が更に大にな
る。 This effect is further enhanced when food in a sealed container is cooled, and this effect is further enhanced when the food is cooled at a temperature as low as 10°C or lower, especially 4°C or lower, and above a temperature at which the food does not freeze at all or barely. Become big.
食品は任意であるが、生鮮食品、特に青果物に
特効がある。 Food is optional, but fresh foods, especially fruits and vegetables, are particularly effective.
凍結すると変質が大きい食品、たとえば、果
物、野菜、鮮魚、チーズ等のように風味、外観が
変質する食品に対しては、これを好まない場合は
凍結しない温度で冷却保存する必要がある。 Foods that undergo significant deterioration in quality when frozen, such as fruits, vegetables, fresh fish, cheese, etc., need to be refrigerated and stored at a temperature that does not freeze if this is not desired.
密閉容器が丈夫で繰り返えし開閉可能な構造を
有しているか、又は、冷蔵庫、冷凍庫、冷蔵室、
冷凍室、冷蔵車、冷凍車等であると半永久的に使
用することができ、極めて好ましい。 The airtight container is durable and has a structure that can be opened and closed repeatedly, or the container is in a refrigerator, freezer, cold room,
Freezing rooms, refrigerator cars, freezer cars, etc. can be used semi-permanently and are therefore extremely preferable.
又冷却庫内に密閉容器入り食品を収納すると、
冷却庫より取り出した後も、密閉容器内の気体の
組成変化がないため、本効果が継続してあらわれ
極めて好ましい。 Also, if you store food in airtight containers in the refrigerator,
Even after the container is removed from the refrigerator, the composition of the gas in the closed container does not change, so this effect continues to be produced, which is extremely preferable.
実施例 １
プラスチツクトレイにいれたほうれん草を酸素
透過性の小さいプラスチツクフイルムで密閉し、
有機系脱酸素剤エージレスＧ−30（三菱亙斯化学
K.K.）１袋と鉄系脱酸素剤エージレスFX−20
（三菱亙斯化学K.K.）１袋を同封し、２℃で３ケ
月間冷却保存する。Example 1 Spinach placed in a plastic tray was sealed with a plastic film with low oxygen permeability.
Organic oxygen scavenger Ageless G-30 (Mitsubishi Kos Chemical
KK) 1 bag and iron-based oxygen absorber Ageless FX-20
(Mitsubishi Kogyo Chemical KK) Enclose 1 bag and cool and store at 2℃ for 3 months.
密閉容器内の気体組成は、チツソ約92％ 酸素
約３％ 炭酸ガス約４％であつた。 The gas composition in the airtight container was approximately 92% Chituso, approximately 3% oxygen, and approximately 4% carbon dioxide.
これを取り出したところ、全く新鮮であり、風
味にもすぐれていた。 When I took it out, it was completely fresh and had great flavor.
又取りだしたものを、そのまま、室温で７日間
放置しておいてから、開封したものも新鮮であ
り、風味にもすぐれていた。 Also, the ones that were taken out and left as they were at room temperature for 7 days and then opened were still fresh and had an excellent flavor.
実施例 ２
プラスチツクトレイにいれた、生うにを酸素透
過性の極めて小さいプラスチツクフイルムで密閉
し、エージレスＧ−30 １袋とエージレスFX−20
１袋を同封し、０℃で２ケ月間冷却保存する。Example 2 Raw sea urchins placed in a plastic tray were sealed with a plastic film with extremely low oxygen permeability, and one bag of Ageless G-30 and one bag of Ageless FX-20 were placed in a plastic tray.
Enclose one bag and store it at 0℃ for 2 months.
密閉容器内の気体組成は、チツソ約95％ 酸素
約0.3％ 炭酸ガス約３％であつた。 The gas composition in the airtight container was approximately 95% Chituso, approximately 0.3% oxygen, and approximately 3% carbon dioxide.
これを取り出したところ、全く新鮮であり、風
味にもすぐれていた。 When I took it out, it was completely fresh and had great flavor.
又取り出したものを、そのまま、５℃で３日間
冷蔵しておいてから、開封したものも新鮮であ
り、風味にもすぐれていた。 Also, the ones that were taken out and refrigerated as they were at 5°C for 3 days and then opened were still fresh and had an excellent flavor.
Claims (1)
いれて密閉すると共に、炭酸ガスを生成する有機
系脱酸素剤と生成しない鉄系脱酸素剤を併用同封
して、密閉容器内の気体の組成を酸素７％以下、
炭酸ガス10〜0.5％ チツソ99〜82％にして保存
し、しかも％は体積％であることを特徴とする食
品の保存法。1. Place the food in a container with zero or small oxygen permeability, seal it, and enclose both an organic oxygen absorber that produces carbon dioxide and an iron oxygen absorber that does not, to determine the composition of the gas inside the container. with less than 7% oxygen,
A food preservation method characterized by preserving carbon dioxide gas at 10 to 0.5% and carbon dioxide at 99 to 82%, and where % is volume %.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61282852A JPS63137643A (en) | 1986-11-27 | 1986-11-27 | Preservation of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61282852A JPS63137643A (en) | 1986-11-27 | 1986-11-27 | Preservation of food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63137643A JPS63137643A (en) | 1988-06-09 |
| JPH0352938B2 true JPH0352938B2 (en) | 1991-08-13 |
Family
ID=17657904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61282852A Granted JPS63137643A (en) | 1986-11-27 | 1986-11-27 | Preservation of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63137643A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01317354A (en) * | 1988-06-20 | 1989-12-22 | Hitachimori Shigyo Kk | Preservation of vegetable and fruit keeping freshness over long period |
| JPH03216147A (en) * | 1990-01-17 | 1991-09-24 | Iwatani Internatl Corp | Gas sealing packaging device of food |
| US6235781B1 (en) | 1998-07-14 | 2001-05-22 | Alcon Laboratories, Inc. | Prostaglandin product |
| GB2491150A (en) * | 2011-05-24 | 2012-11-28 | Oliver Poyntz | Fungal insert for prolonging the shelf life of packaged food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5473140A (en) * | 1977-11-21 | 1979-06-12 | Toppan Printing Co Ltd | Agent for preserving freshness of food |
| JPS58141780A (en) * | 1982-02-19 | 1983-08-23 | Mitsubishi Gas Chem Co Inc | Cultivation of anaerobic bacteria |
-
1986
- 1986-11-27 JP JP61282852A patent/JPS63137643A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5473140A (en) * | 1977-11-21 | 1979-06-12 | Toppan Printing Co Ltd | Agent for preserving freshness of food |
| JPS58141780A (en) * | 1982-02-19 | 1983-08-23 | Mitsubishi Gas Chem Co Inc | Cultivation of anaerobic bacteria |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63137643A (en) | 1988-06-09 |
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