JPH0387165A - Method for preserving article - Google Patents

Abstract

PURPOSE:To store foods such as cakes, milk products, salted vegetables, fresh foods, drinks, marine processing foods and meats while retaining excellent taste and texture by dipping a vacuum-packed article in water in a vessel, applying a high pressure to water and subjecting the article to a high hydraulic pressurization treatment. CONSTITUTION:A vacuum-packed article is dipped in a water containing partly of alcohol in a vessel. A high pressurization in applied to the water and the article is subjected to a high hydraulic pressurization treatment to store the article.

Description

[Detailed description of the invention] (Technical field of invention) The present invention relates to a method for preserving articles, especially foods. Regarding.

BACKGROUND OF THE INVENTION (Prior Art and Problems Thereof) It is well known to vacuum pack articles, such as food, especially fresh food, clothing, etc., to increase their shelf life.

However, it is difficult to create a vacuum inside these.
The remaining bacteria etc. gradually become active and oxidize,
It is difficult to increase the shelf life sufficiently.

I also looked at vacuum-packing wooden products, but as mentioned above, there is a risk that this would deteriorate during storage.

However, in the case of foods, heat sterilization is used, and although they are delicious in their own way, the public is fed up with this, and there is a strong desire for foods with new flavors to appear.

It is also said that if raw eggs are immersed in water and ultra-high pressure exceeding several thousand atmospheres is applied, a processed egg that is as hard as a boiled egg can be produced, but since the shell is breathing, Even if the water penetrates and sterilizes the product in pressurized water, if it is taken out and left to stand, there is a high risk that bacteria will enter and the shelf life will deteriorate in a short period of time.

The present invention has solved these problems based on the above facts, and has also succeeded in adding even greater advantages.

(Structure and Utilization of the Invention) The present invention involves immersing a vacuum-packed article, particularly a food product, in water in a container that can withstand high pressure, applying high pressure to the water, and using the force of the water pressure to compress the article, particularly the food product, under high pressure. It is characterized by processing.

Goods, especially foods (hereinafter referred to as food), are vacuum-packed with a film that has zero or low oxygen permeability, so they are immersed in water in a container that can withstand high pressure.
Even if a high pressure is applied to the water and the food is subjected to high pressure treatment by the force of the water pressure, the food will not get wet, the inside of the pack will be a vacuum, the pressure will be applied evenly, and the food will not be destroyed.

Furthermore, the food is sufficiently sterilized and no external bacteria or the like can enter through the vacuum-packed film, resulting in extremely long shelf life.

Also, because it is not heated like in the past, it has a completely unique flavor.

Of course, high pressure of several thousand atmospheres can be applied, but since the food is vacuum-packed in advance, even lower high-pressure processing can be applied.
Preservability can be significantly increased.

In addition, conventional heat sterilization is carried out at temperatures above 60°C, but in the present invention, heating the water below this temperature, preferably below 40°C, above room temperature significantly suppresses the deterioration of food caused by heating. Furthermore, even with lower high pressure treatment, the shelf life can be significantly increased.

Conversely, if high-pressure water is cooled to a temperature below room temperature at which high-pressure water does not freeze, there will be no deterioration of the food due to food heating, and even with even lower high-pressure treatment, the shelf life can be significantly increased. .

Of course, when making a frozen food, it may be subsequently frozen, or if it is refrigerated, especially cooled to an ice temperature, it may be continued to be refrigerated, especially cooled to an ice temperature, and its shelf life will be further increased accordingly.

In addition, since the food is vacuum packed in the present invention, even if some water-soluble solvents such as ethyl alcohol are mixed into the water to prevent the freezing of water at low temperatures, the food will not have a solvent odor. Not at all.

Items that can be vacuum-packed to extend their preservability are optional, but commonly include foods, processed foods, fresh foods, clothing, paper products, wooden products, metal products that are easily oxidized, etc.
Particularly effective for foods.

The usual vacuum packing method is sufficient.

If an oxygen absorber is included, the effects of the present invention will be even more significant.

The effects of the present invention will be even more significant if a sterilizer or edible sterilizer is included in the case of food.

The degree of high pressure in the high-pressure treatment is arbitrary as long as it can increase the preservability of the food, but approximately 100,000 to 10,000 atmospheres is appropriate.

As for the high-pressure apparatus of the present invention, (1) a container for immersing vacuum-packed food in water and a high-pressure apparatus can withstand high pressure; (2) High pressure water will not leak.

(3) Immersing the vacuum-packed food in water - applying high pressure to the water - releasing the pressure - removing the vacuum-packed food. It is optional as long as it satisfies the condition that these series of operations can be easily and repeatedly performed.

Although the award-winning invention is effective for any product, it is extremely effective for foods and processed foods, such as confectionery, dairy products, pickles, fresh foods, beverages, processed marine foods, and meats.

(Effect of the invention) 1. The shelf life of the article can be increased.

2. It is possible to create foods with a long shelf life that have unique flavors and textures that have never existed before.

3. It is economical and allows for long shelf life without increasing the pressure too much.

Example: 2% fresh fish meat vacuum-packed and cooled to about 0°C.
A cylindrical rod that can withstand high pressure is immersed in water containing water to which ethyl alcohol has been added, and a cylindrical rod equipped with a fluororubber packing that slides according to the inner diameter of the container is pushed down. The water is brought to about 1000 atm and subjected to high pressure treatment for 10 minutes. Next, the pressure was released by pushing up the rod, and the vacuum-packed fresh fish was taken out to make the product of the present invention.

For comparison, we will designate A as a test sample that was completely the same except that it was not subjected to high-pressure treatment, and B as a test product that was completely the same without vacuum packing.

The product of the present invention was completely unique and extremely superior to A and B in terms of storage stability, freshness, flavor, and texture.

Claims (1)

[Claims] 1. An article characterized in that a vacuum-packed article is immersed in water in a container that can withstand high pressure, high pressure is applied to the water, and the article is subjected to high-pressure treatment by the force of the water pressure. Conservation method. 2. The method for preserving an article according to claim 1, wherein the vacuum-packed article is a food.