JPH07135894A - Material for retaining freshness and method for retaining freshness - Google Patents

Abstract

PURPOSE:To obtain a material for retaining freshness, using a natural substance. CONSTITUTION:Nonwoven fabric of silk is used as a material for retaining freshness. A target for retaining freshness is wrapped in the nonwoven fabric of silk and is stored in an atmosphere suitable for the target for retaining freshness. For example, results of freshness retaining tests of Japanese lobster, bigeye tuna and beef have proved to have freshness retaining effects for a period longer than that of a conventional method.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a freshness-retaining material used for maintaining the freshness of fresh seafood and the like, and a freshness-retaining method using the same.

[0002]

2. Description of the Related Art Conventionally, the following methods have been mainly used as a method for maintaining the freshness of fresh seafood.

(A) Freshness-keeping method by temperature control only The following three are typical as a freshness-keeping method by temperature control.

(1) Store at 0 ° C or above by ice temperature or refrigerator.

(2) Partial freezing (-3 °
Store in C).

(3) Store frozen (below -5 ° C).

(B) Method of maintaining freshness by using temperature control and packaging material together (1) A film having a high gas barrier property is put therein, nitrogen and carbon dioxide gas are respectively filled therein, and after sealing, they are stored at a predetermined temperature.

(2) A film having a high gas barrier property or the like is put thereinto, an oxygen scavenger and a carbon dioxide generating agent are put therein, and after sealing, it is stored at a predetermined temperature.

(C) Freshness Retaining Agent, Antioxidant, and Pigment Retaining Method As a freshness retaining agent, salts, vinegar, soy sauce, etc., which have been used for a long time, are used, and sorbic acid, potassium sorbate, etc. are also used. Used. Diptylhydroxytoluene (BHT), ascorbic acid and the like are used as the antioxidant. In addition to sodium nitrite, a general food coloring agent can be used as the coloring agent.

By the way, marine products such as seafood and marine products (hereinafter simply referred to as "fresh products"), after their death, start to be stiff in parallel with the decomposition of ATP (adenosine triphosphate), which is an energy substance in muscle. , The action of enzymes in the body initiates autolysis, and further progresses to rot by bacteria. The rate of progress of this freshness deterioration differs depending on the type of perishables and the ambient temperature, and it is generally said that the lower the temperature, the slower the rate. On the other hand, perishables each have a unique muscle pigment, and discoloration and fading of these pigments are also important decisive factors in determining the deterioration of freshness, and particularly in perishables and other perishables. . Therefore, the above (A)-
The other methods except (1) and (2) have many problems, especially when they are consumed for sashimi or the like, and are not generally performed. For example, in the methods (A)-(3), ice crystals generated by freezing grow, destroy the cell membrane of muscle cells, and drip flow out during thawing, impairing the quality. Also, the muscle pigment discolors and fades during freezing, which makes it unattractive at first sight and is not suitable for sashimi or the like. Further above (B)
According to the method of maintaining freshness by using temperature control and packaging material together, although it is effective in discoloring and fading muscle pigments, carbon dioxide gas is taken into the body, so that it gradually becomes astringent during storage. It is not suitable for sashimi.

Furthermore, the above-mentioned method (C) for keeping freshness by using a freshness-retaining agent, an antioxidant, and a coloring agent causes the addition of foreign substances such as artificial compounds, so that it is completely unsuitable for natural foods these days. is there. Therefore, for fresh foods, the temperature control method without additives (A)-(1) and (2), which has been used for a long time, is general.

[0012]

However, according to the freshness keeping method which consists only of temperature control, long-time temperature control is required in the case of long-distance transportation, and in this case, the freshness is deteriorated to some extent. To be forced. In addition, there is a limit to the temperature control at the store, and the deterioration of freshness will progress rapidly due to long-term display.

In view of the above problems, an object of the present invention is to provide a freshness-retaining material using a natural product and a freshness-retaining method using the same.

[0014]

In order to solve the above-mentioned problems, the present inventor has found, through many years of research, that natural silk components (mainly febrolin and sericin) exert an excellent freshness-retaining effect. Since this silk component is not a freshness-maintaining material as a foreign substance, the silk component can be used in various forms as a freshness-keeping material. For example, various forms such as cloth, non-woven fabric, liquid, powder, gel, granule, and container can be used. A freshness-keeping method using a sheet-shaped freshness-keeping material such as a cloth or a non-woven fabric made of such a silk component is used to wrap a freshness-keeping target with this or to immerse it in fresh water or salt water at a temperature of 0 ° C. It is stored in the surrounding atmosphere.

On the other hand, in the case of liquid, powder, gel or granules, the freshness-retaining material of each of the above dosage forms is used in an amount of 0.5 to 10 parts by weight after immersing the freshness-retaining target in salt water or fresh water. %, And similarly stored in an atmosphere at a temperature of around 0 ° C.

[0016]

[Function] When fresh food is packaged in the form of a sheet such as a non-woven fabric containing a silk component and stored in an atmosphere at a temperature of about 0 ° C, the silk component is kept between the externally supplied water or immersion water and the fresh food. A buffer is formed. As a result of the experiment, the epidermis of the fresh food is kept at an appropriate humidity due to the inherent humidity control effect of silk. Furthermore, as a result of the experiment, it is speculated that the amino acids in the silk-constituting protein are released, which has the effect of suppressing the rate of autolysis. In addition, it is considered that the myoglobin methation, which causes discoloration and fading of muscle pigments, is such that the silk component adsorbs or suppresses the action of enzymes that assist oxidation, and strives to maintain pigments.

[0017]

EXAMPLES Next, examples of the present invention will be described in detail.

Example 1 In this example, several freshwater prawns were used as freshness-retaining targets (test samples).

The method of maintaining the freshness is the Styrofoam box (30 cm
A silk non-woven fabric is laid inside (30 cm x 30 cm), and shrimp shrimp and ice water are put into the inside and these are wrapped with the silk non-woven fabric. Here, as the test sample, the shrimp shrimp that had been killed with ice water from a living state was used. Further, the silk non-woven fabric is a non-woven fabric containing silk, and is composed of 30% or more of silk fiber and 70% or less of thermoplastic fiber, and preferably 50% or more of silk fiber per basis weight of the non-woven fabric. This silk non-woven fabric is obtained by, for example, mixing short fibers of a residue obtained by spinning silk yarn and thermoplastic fibers at a required ratio, and using a dry method (adhesive fiber method, needle punch method, melt blow method) or a wet method of a usual non-woven fabric manufacturing method. (Papermaking method). The non-woven silk fiber containing silk may be not only the fiber after spinning but also silk fiber containing sericin. As the thermoplastic fiber, polyester, acrylic, polypropylene or the like can be used. Further, the ice water was 3% concentration salt water (about 9 l), and the ice had a diameter of about 2 cm.

A comparative test was carried out between the present example in which the silk non-woven fabric was wrapped and a conventional example in which only ice water was stored, and Table 1 shows the results of the sensory test.

[0021]

[Table 1]

As is clear from this table, in this example, although the water was slightly darkened on the 7th day of storage, there was no change in color or appearance and no odor. The tasting results showed that the texture was good, the sweetness peculiar to shrimp was present, and the taste was good. On the other hand, in the storage method using only ice water, the odor became strong on the third day, and it was not suitable for tasting, and was discarded.

As described above, according to the freshness-keeping method using the silk non-woven fabric of this example, it was possible to fully eat it as a raw food even on the 7th day of storage, and it was proved that the freshness-keeping effect was remarkable.

In this example, on the 13th day, deterioration of the freshness of the shrimp shrimp corresponding to the 3rd day of the conventional method was observed.

Example 2 In this example, raw bigeye tuna was used as a test sample. The freshness retention method is to wrap raw bigeye tuna with a silk non-woven fabric and store it in a refrigerator at 0 ° C. As a conventional method of Comparative Example, raw bigeye tuna was wrapped in a paper towel and stored under the same conditions.
The sensory results are shown in Table 2.

[0026]

[Table 2]

As can be seen from this table, the conventional method is 9
It was the limit for raw food on the day, but according to this example, 16
Even on the first day, it can be eaten raw. This example is also more effective in suppressing surface dryness. The 6th day of the conventional example corresponds to the 16th day of this example, and the freshness-maintaining effect was remarkable also in the bigeye tuna.

[Example 3] Since beef and horse meat have a high myoglobin value, a discoloration layer is formed at a depth of 5 mm to 1 cm in the meat from the meat surface about 12 hours after cutting. It is speculated that this discolored layer is generated by oxidation, but it is a factor that reduces the commercial value after cutting.

Therefore, it is necessary to suppress the generation of the color change layer. Therefore, in this example, beef was used as a test sample. As a test method, beef that had been slaughtered for two weeks was purchased, a peach meat portion was cut from a large block meat, and 400 g of small block pieces were further cut into test samples. Each test sample was wrapped in a silk nonwoven fabric, placed on a polystyrene foam tray, covered with wrap, and stored at 0 ° C in a refrigerator. As a comparative example, the untreated one and the one wrapped with meat paper were stored under the same conditions. The sensory results are shown in Table 3. In this table, "Escherichia coli" refers to Escherichia coli measurement value. A sample was taken from a test sample after 225 hours with a reagent, and kept in a 37 ° C warming cabinet for 48 hours.
It is the numerical value after time culturing.

[0030]

[Table 3]

As is clear from this table, the discoloration layer was generated before 24 hours in the untreated and paper-using methods, but in this example using the silk non-woven fabric, the discoloration layer was generated after 24 hours. did. Further, in this example, drip outflow was small on the second day. On day 9, the E. coli measured value in this case was also low, and it can be inferred that the use of the silk non-woven fabric exerts an antibacterial action.

The present invention is not limited to the freshness-retaining object used in each of the above-mentioned embodiments, but can be applied to other fresh products of animals and plants. Further, not only the silk non-woven fabric, but also a solid, liquid or gas containing a silk component is suitable for keeping freshness.

[0033]

As described above, the present invention is characterized by the freshness-retaining material containing the silk component as a raw material. This freshness-maintaining material makes it possible to maintain the freshness of fresh products for a long period of time, which cannot be expected by conventional methods. Since a natural product is used, there is no sense of discomfort in consumer psychology, and a method of maintaining freshness can be provided. Also, the method of maintaining freshness is as simple as the operation in the conventional method.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Shinichi Miyashita 3101 Matsuogami groove, Iida city, Nagano prefecture (72) Masato Ikeda 101 Kitakata, Iida city, Nagano prefecture Kobayashi Seizo Sangyo Co., Ltd.

Claims (9)

[Claims] 1. A freshness-retaining material containing a silk component as a raw material. 2. The freshness-retaining material defined in claim 1,
A material for keeping freshness, which is a silk cloth. 3. The freshness-retaining material as defined in claim 1, which is a non-woven fabric containing silk. 4. The freshness-retaining material defined in claim 1,
A material for keeping freshness, which is a liquid containing a silk component. 5. The freshness-retaining material as defined in claim 1,
A material for keeping freshness, which is a gel-like material containing a silk component. 6. The freshness-retaining material defined in claim 1,
A material for maintaining freshness, which is a granular material containing a silk component. 7. A freshness-retaining target is wrapped with a freshness-retaining material as defined in any one of claims 1 to 3, and a temperature of 0 is set.
A method for maintaining freshness, characterized by storing in an atmosphere of around ° C. 8. The freshness keeping method according to claim 7, wherein the freshness keeping target is immersed and stored in fresh water or salt water. 9. A freshness-retaining object is immersed in fresh water or salt water mixed with the freshness-retaining material as defined in any one of claims 4 to 6 and stored in an atmosphere at a temperature of about 0 ° C. A method for maintaining freshness, which is characterized in that