JPH057483A - Method for preserving food - Google Patents

Abstract

PURPOSE:To enable preservation and transportation in a living state of living aquatic animals or plants and preserve a frozen food without drying or deteriorating the food by covering the food with a water absorbing sheet containing water and then cooling the food at a low temperature. CONSTITUTION:A food is covered with water absorbing sheet with 30-40% water content in which parts in contact with the covered surface of the food are covered or uncovered with a waterproof film having innumerable micropores. The aforementioned food is then cooled at a low temperature. Furthermore, the cooling temperature is preferably <=2 deg.C without freezing in the case of preservation of fresh vegetables, live fishes, etc., and -30 to -160 deg.C in the case of cryopreservation. The water absorbing sheet covered with the aforementioned waterproof film is preferably used as the water absorbing sheet.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving foods, particularly for preserving live aquatic plants and animals.

[0002]

2. Description of the Related Art A water absorbent sheet or a water absorbent sheet coated with a waterproof plastic film having innumerable minute holes is known. This is used for diapers or sanitary belts, and excreted small water, for example, is absorbed by the water absorbent sheet so that the human body is always kept dry. It is also known that a tuna fillet is covered with a water-absorbent sheet coated with a hydrophilic vinylon film to absorb and remove drip exuding from the tuna fillet to maintain freshness to some extent. However, in any of these, the purpose is to cover the coated body with a dried water-absorbent sheet to absorb discharged small water or absorb exuded drip.

[0003] It is also known to immerse pickles, kelp and the like in water to return to a soft state, but it is difficult to adjust, and if it is short, the core does not soften, and if it is long, the surface layer becomes fluffy and the flavor is remarkable. It has the drawback of deterioration.

[0004] It is known to store live fish in a narrow aquarium, cool it to an ice-cold state and immobilize it for storage, or mail it, but there is a limit to how narrow the aquarium can be. Yes, water is transported along with live fishing, which is not efficient.

[0005] After catching tuna in the open sea, removing flakes, gills, etc., and cleaning it, it is frozen at an ultra-low temperature of about -40 to -90 ° C, transported, and stored in a quick-freezing car to keep it fresh. It is also known as a good method to hold the soybeans, but it is the fact that deterioration is unavoidable because the rapid freezing at break is not utilized because water is applied during thawing or natural thawing is performed.

[0006]

The problem to be solved is that the conventional method does not improve the preservability of foods, especially frozen foods and live aquatic plants and animals.

[0007]

According to the present invention, a food containing at least a water content of 30 to 30 is coated with a waterproof film having innumerable micropores at least in a portion in contact with the coated surface of the food.
By coating with a 400% water-absorbent sheet and then cooling at a low temperature, the object of significantly improving the preservability of foods, particularly frozen foods and live water plants and animals, was achieved.

[0008]

Since the food is covered with a water-absorbent sheet having a water content of 30 to 400% and cooled at low temperature, the water of the food is not retained or is not further retained by water and dried. There is almost no water layer between the water-absorbent sheet and the water-absorbent sheet, and the preservability is significantly low because it is cooled at a low temperature. When the water-absorbent sheet coated with a water-absorbent sheet is coated with a water-absorbent sheet having a number of micropores at least in a portion in contact with the coated surface of the food, the water-absorbent sheet absorbs water. Even if there are restrictions when used as a food additive, the waterproof film is more preferable because it does not exude because the numerous micropores of the waterproof film are small and the water absorbent is gelled. A bactericidal agent or a preservative having little or no harm to food in the water absorbent sheet, for example, ozone water, hydrogen peroxide solution, zeolite or the like, water-soluble organic acid such as acetic acid, malic acid, citric acid, or soda. Or potassium salts, alcohols, vitamin C. E
Alternatively, if an appropriate amount of its analogue is added, the preservability is further remarkably increased. The water content of the water absorbent sheet is 30 to 400.
% Is appropriate. If it is less than 30%, this effect does not appear,
If it exceeds 400%, it is not preferable in terms of economy. The low-temperature cooling is optional as long as it is lower than room temperature, but is generally 10 ° C. or lower, preferably 5 ° C. or lower, particularly preferably 2 ° C. or lower,
It is most suitable for the preservation of foods that are frozen and have a deteriorated flavor because they do not freeze when cooled at low temperatures above the temperature at which they do not freeze at all, or in some cases at temperatures above the temperature at which they hardly freeze. . Dry foods, for example
Surimi, dried seaweed, dried vegetables, dried rice cake, etc. when cooled at low temperature in the same manner, the dried food, from the water-absorbent sheet of the present invention,
It absorbs water and returns to the state before drying, and moreover,
Since the water-absorbent sheet absorbs and retains an excessive amount of water, it does not rot and the food has a uniform water content, which is preferable. In addition, live aquatic plants and animals retain their own water, gradually absorb the water of the water-absorbent sheet, and live in a so-called hibernation state quietly, and its surface layer is always activated without drying, The flavor never deteriorates. Further, according to the present invention, since it is sufficient to cover with a water-absorbent sheet, it is possible to accommodate a plurality of animals in a narrow container, and in the case of one animal, the container can be further narrowed. It is extremely favorable in terms of both economically and economically because the transportability is significantly increased. It is a good idea to replenish the proper amount of air or oxygen during storage or transportation. Live aquatic flora and fauna are usually fish, shrimp, tuna, eel, shavings, carp, tuna, sea otter, old man, flounder, kelp, young cloth, wasabi, vegetables, especially rooted vegetables. When the food is coated with a water-absorbent sheet having a water content of 30 to 400% and is particularly frozen, particularly when it is rapidly frozen at an ultralow temperature, the food does not sublime even during freezing and the food does not dry, and thus does not deteriorate. Even if it is taken out of the freezing chamber, it is frozen for a long time and is not easily thawed because it is covered with the frozen water absorbent sheet. For this reason, the preservability is remarkably increased as compared with the conventional method. Also when thawing, first the surface layer of the water-absorbent sheet is thawed and a part is evaporated and dried, this gradually moves inside, and then the food is thawed,
Thawing of food is extremely natural, and the drip exuding from the food is not absorbed by the water absorbent sheet at all,
Even if the drip exudes, it is immediately absorbed by the water absorbent sheet, the drip is not accumulated, and the food is not deteriorated. Freezing is optional at temperatures below the temperature at which the food is frozen, but quick freezing at ultra-low temperatures is most preferred. An appropriate ultra-low temperature is approximately -30 to -160 ° C. The most suitable food is fresh fish meat, beef meat, etc., but it is not limited to foods such as vegetables, fruits, beans, cereals, etc. which are not suitable for drying. In short, the present invention is effective on all foods. In addition, the effect of the present invention is also greatly exhibited in foods seasoned or seasoned with seasonings, spices, sweeteners, seasonings such as salt, vinegar, and fruit acid. Any waterproof film may be used as long as it has waterproof property, but polyethylene or polypropylene plastics are generally used. Water absorbent sheet, water absorbent paper,
Water-absorbent fibers, cross-linked water-absorbent polymer agents, polysaccharides, glues, sugars, and other materials with high water-absorption properties are used individually or in combination to make sheets. Those covered with cloth are particularly preferable. It may be covered on both sides with a waterproof film to seal the ends, or a sheet which is difficult to form a sheet by itself may be put in a waterproof film bag and sealed. The water absorbent sheet may be made into a bag and food may be put therein.

[0009]

Example 1 A space having a height of about 1 cm from the bottom of a polyethylene container is provided, and a filter plate is placed there to allow air or oxygen to flow therethrough, and a lid which allows ventilation to some extent is provided. Also, oxygen is blown into the space of about 1 cm so that the amount can be freely adjusted, and this is precooled to about 1 ° C. Next, immediately after coating the live sea bream with a water-absorbing sheet containing a 100% water content consisting of a cross-linked polymer water-absorbing agent coated with polyethylene film having innumerable micropores, about 1
What was cooled to 0 ° C. was vertically housed in the container, and 10 containers were easily housed. It was then capped, sparged with oxygen in small portions, and cooled at about 1 ° C. for 7 days. Next, this was taken out, the water-absorbent sheet was removed, and it was released into a seaweed tank at about 8 ° C., and all started swimming vigorously. The productivity was about 10 times higher than that of the conventional method, and not only was it extremely economically productive, but its freshness was also completely new and the flavor was extremely fresh.

[0010]

Example 2 Raw beef was coated with a water-absorbent sheet containing a cross-linked polymer agent coated with a polyethylene film having innumerable micropores and having a water content of 80%. Next, this was rapidly frozen at −70 ° C. for 20 minutes and then slowly frozen at −20 ° C. for 1 month. When this was taken out and allowed to stand at room temperature for 3 days and then the water-absorbent sheet was removed, there was no drip at all, and the raw beef was fresh, extremely fresh and delicious. For comparison, those tested in exactly the same manner, but without the water absorbent sheet, had not only severe drip but also rot. Also, when the same test was conducted except that a water absorbent sheet having a dried water content of 7% was used instead, the raw beef was dry and deteriorated.

[0011]

Example 3 A lens was coated with a water absorbent sheet having a moisture content of 150%, which was composed of a crosslinked polymer absorbent coated with a polyethylene film having innumerable micropores. Next, when this was stored vertically and in a styrofoam container that had been cooled to 0 ° C., 20 sheets were lightly contacted and filled. Then, the container was capped, and stored by cooling at about 1 ° C. for 10 days. Next, when this was taken out and the water-absorbent sheet was removed, the pearl was soft, and when this was baked and soaked with soy sauce, it was extremely soft and delicious.

[0012]

Effect of the Invention Even if a plurality of live aquatic plants and animals are stored in a narrow conventional container or even a single container is stored in a significantly narrower container, it remains active for a long period of time, and its storage and transport properties are significantly greater than those of conventional methods. It is extremely productive and economical, without being hampered or spoiled. 2. Even when food is frozen, especially when it is frozen at ultra-low temperature, it sublimes and deteriorates due to drying, and drip or the like does not exude during thawing, resulting in a significantly long storage period. 3. Even if the frozen food is left at room temperature, its preservability becomes significantly large as compared with the conventional method. 4. Dried food can be easily returned to the state before drying without spoilage. 5. When the water-absorbent sheet is coated with a waterproof film with innumerable micropores, even if a bactericide or antiseptic agent whose use is restricted as a food additive is added to the water-absorbent agent, it may adhere to food. There is no safety. 6. Even if a food having a high water content is cooled at a low temperature, it does not dry and does not exude drip or the like, so that the flavor is not deteriorated.

[Procedure amendment]

[Submission date] July 14, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0008

[Correction method] Change

[Details of correction] [0008] [Function] Since the food is covered with a water-absorbent sheet having a water content of 30 to 400% and cooled at a low temperature, the water of the food is retained or further hydrated and dried. Moreover, there is almost no water layer between the food and the water-absorbent sheet, and the preservability is significantly low because it is cooled at low temperature. To cover means that food and water-absorbent sheet come in contact with each other.
It means that even if it is in full contact,
A state in which the effect of the present invention is exhibited regardless of incomplete contact.
It is optional if it is in a state. Further, when the water-absorbent sheet coated with a water-absorbent sheet coated with a waterproof film having innumerable micropores at least in a portion in contact with the coated surface of the food is coated with water, the water-absorbent agent of the water-absorbent sheet serves as a food additive. Even if there are restrictions when using it, the countless micropores of the waterproof film are small, and the water-absorbent agent is gelled, so it is preferable because it does not exude. A germicide with little or no harm to food in the water absorbent sheet, a preservative, for example,
Ozone water, hydrogen peroxide water, zeolite or the like,
Water-soluble organic acids such as acetic acid, malic acid, citric acid,
Alternatively, if a suitable amount of soda or potassium salt thereof, alcohols, vitamins C, E or a similar substance is added, the preservability becomes significantly greater. The water content of the water absorbent sheet is 30
~ 400% is appropriate. If it is less than 30%, this effect does not appear, and if it exceeds 400%, it is not preferable in terms of economy. The low-temperature cooling is optional as long as it is lower than room temperature, but is generally 10 ° C. or lower, preferably 5 ° C. or lower, and particularly preferably 2 ° C.
In the following, low-temperature cooling is performed at a temperature at which it does not freeze at all, or in some cases, at a temperature at which it hardly freezes. So-called low temperature cooling with ice temperature does not freeze the food, so it is most suitable for preservation of food that freezes and deteriorates in flavor. When dried foods, such as sardines, dried seaweeds, dried vegetables, dried rice cakes, are similarly cooled at low temperature, the dried foods absorb water from the water-absorbent sheet of the present invention and are dried before drying. It returns to almost the same state, and since the water-absorbent sheet absorbs and stores excess water, it does not rot and the food moisture is uniform, which is preferable. In addition, live aquatic plants and animals retain their own water, gradually absorb the water of the water-absorbent sheet, and live in a so-called hibernation state quietly, and its surface layer is always activated without drying. , The flavor never deteriorates. Further, according to the present invention, if coated with a water-absorbing sheet, immediately
Then, insert a water-absorbent sheet between live plants and animals and lightly contact it.
Since it can be touched, multiple animals or multiple animals can be collected in a narrow container.
It is extremely preferable because it can be contained and the transportability is remarkably increased economically in terms of productivity. In case of singular, narrow the container further.
You can do it. It is a good idea to replenish the proper amount of air or oxygen during storage or transportation. Live aquatic flora and fauna are usually fish, shrimp, tuna, eel, shavings, carp, tuna, flounder, sea bream, kelp, young cloth, wasabi, vegetables, especially rooted vegetables. After the food is coated with a water-absorbent sheet containing 30 to 400% of water content, it is particularly frozen, preferably, if it is frozen rapidly at an ultra-low temperature, it will not sublime even if it is frozen and the food will not be dried. There is no. Even if it is taken out of the freezing room, it is frozen for a long time and is not easily thawed because it is covered with the frozen water-absorbent sheet.
For this reason, the preservability is significantly higher than that of the conventional method. Also when thawing, first the surface layer of the water-absorbent sheet is thawed and a part of the water is evaporated and dried, this gradually moves inside, and then the food is thawed, so the food is thawed very naturally,
Moreover, the drip exuding from the food is not absorbed by the water-absorbent sheet at all, and even if the drip exudes quickly, the drip is immediately absorbed by the water-absorbent sheet, the drip is not accumulated, and the food is not deteriorated. Freezing is optional as long as it is below the temperature at which the food freezes, but rapid freezing at ultra-low temperature is most preferred. An appropriate ultra-low temperature is approximately -30 to -160 ° C.
Fresh fish meat, beef meat, etc. are most suitable as foods, but not only foods such as vegetables, fruits, beans, cereals, etc. that are not suitable for drying, but also effective for reconstitution of dried foods.
In short, the present invention is effective for all foods. Also, foods seasoned or seasoned by adding seasoning agents such as seasonings, spices, sweeteners, salt, vinegar, and fruit acid to the food,
The effect of the present invention is significantly exhibited. Any waterproof film can be used as long as it is waterproof, but polyethylene or polypropylene plastics are generally used. The water-absorbent sheet is made of a material having a high water-absorption property such as water-absorbent paper, water-absorbent fiber, cross-linked water-absorbent polymer agent, polysaccharide, sizing agent, or saccharide, either alone or in combination. Those that are difficult to coat with absorbent paper or absorbent cloth are particularly preferable. It may be covered on both sides with a waterproof film to seal the ends, or it may be sealed by putting it into a waterproof film bag if it is difficult to form a sheet by itself. The water absorbent sheet may be made into a bag and food may be placed in it.

Continuation of front page (51) Int.Cl. ⁵ Identification code Internal reference number FI technical display area A23B 9/10

Claims (4)

[Claims] 1. A food is coated with a water-absorbent sheet having a moisture content of 30 to 40%, which is coated with a waterproof film having innumerable micropores at least in a portion in contact with the coated surface of the food, and then cooled at a low temperature. Preservation method of food to be 2. A method for preserving foods, characterized in that the low-temperature cooling of claim 1 is performed at a temperature of 5 ° C. or lower or above a temperature at which it hardly freezes. 3. A method for preserving foods, characterized in that the low-temperature cooling according to claim 1 freezes at a freezing temperature or lower, particularly rapid freezing at ultra-low temperature. 4. A method for preserving a food, wherein the food according to claim 1, 2, or 3 is an aquatic plant or animal.