JPH07170956A - Method for retaining freshness of food with gas of eutrema wasabi maxim. and apparatus used tehrefor - Google Patents

Abstract

PURPOSE:To provide a method for retaining the freshness in which only a gas of Eutrema wasabi Maxim., is filled in a container for a food and an apparatus for producing the gas of the Eutrema wasabi Maxim. CONSTITUTION:This method for retaining the freshness is to stir and mix a solution of Eutrema wasabi Maxim. and water which are separately prepared with a stirring part 2, produce a gas of the Eutrema wasabi Maxim., stir the produced gas in a tank part 3 for housing the gas of the Eutrema wasabi Maxim. at a uniform concentration, take out the gas of the Eutrema wasabi Maxim. and fill the resultant gas in a container for a food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods such as meat, seafood and vegetables, or ham and sauce, using horseradish.
TECHNICAL FIELD The present invention relates to a method for controlling the sterilization and sterilization of fungi adhering to processed foods such as jelly to prevent corrosion and maintaining the freshness and quality of foods, and an apparatus used therefor.

[0002]

2. Description of the Related Art The antibacterial and bactericidal action of horseradish is widely known, and it has recently been revealed that it has no selectivity for the type of bacteria. Therefore, as a method for maintaining the freshness and quality of foods, various methods using a horseradish component (allyl isocyanate) have been proposed. For example, a wasabi component may be contained in a clay mineral having a fibrous crystal structure, and the product may be attached to a packaging container containing food and sealed, or a clay mineral having a fibrous crystal structure containing a wasabi component may be further added to volatilize wasabi gas. A method of wrapping in a packaging material capable of controlling the amount, attaching to a packaging container containing food, and hermetically packaging. A method in which a horseradish component is dispersed in an organic solution and directly sprayed on food as a spray solution. In addition, a method of mixing a gas containing wasabi gas into the sealed space is currently in use.

[0003]

However, when the horseradish component is used by incorporating it into a clay mineral having a fibrous crystal structure, or when it is wrapped in a packaging material for controlling the gas volatilization amount, the product is volatilized. Although the amount is controlled, it is always volatilized and volatilized, and its storage is limited in time. Moreover, it is considered that the presence of foreign substances other than food in the same package causes unnecessary confusion for general consumers.

Further, a method in which wasabi is dispersed in an organic solution and directly sprayed on a food as a spray solution is a method in which wasabi components are dispersed in an organic solution in a stable state, and an antibacterial effect is applied to a portion where this solution is not adhered. Will not be reached. Therefore, in order to exert an effect on the whole food, it is necessary to spray on the whole food, the work becomes very troublesome, and the surface of the food will be wet with a wasabi solution, which may cause inconvenience depending on the food that dislikes moisture. Become. Further, the method of mixing the gas containing wasabi gas into the closed air requires a heating device and a recovery / cooling device for the generation of wasabi vapor, which increases the facility cost. In order to solve the above problems, the present invention aims to provide a method of generating wasabi gas by mixing a wasabi solution and water, and a method of filling only the wasabi gas into a container and a wasabi gas generator used therefor. Is.

[0005]

Means for Solving the Problems The present invention utilizes the property that a wasabi active ingredient (allyl isothiocyanate) does not dissolve in water and becomes very unstable when dispersed in water, and wasabi gas is generated. That is, the gist of the method is to produce a wasabi gas by stirring and mixing separately prepared wasabi solution and water, and this wasabi gas is filled in a container in which the food is stored. A stirring unit including a stirring blade that is driven to rotate,
In a wasabi gas generator main body composed of a wasabi gas storage tank portion in communication with the stirring portion, a stirring fan is included in the wasabi gas storage tank portion, and a wasabi gas take-out hole is provided to penetrate therethrough, and an air supply is further provided. It is a wasabi gas generator characterized in that it is configured such that the parts are attached in a communicating manner.

[0006]

In the present invention, the wasabi solution and water are separately prepared, and by stirring and mixing them, wasabi gas is generated and only this wasabi gas is filled into the food container, so that the work efficiency is extremely high. Good, and also the effect of maintaining freshness is improved.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The method for maintaining the freshness of foods using wasabi gas and the wasabi gas generator according to the present invention will be described in detail below with reference to the drawings showing the embodiments. FIG. 1 is a front view of the device of the present invention, and FIG. 2 is a side view of the same. 1 is a stirring unit 2
The washer gas generator body is composed of the wasabi gas storage tank portion 3, and the agitating portion 2 includes an agitating blade 5 which is driven and rotated by a drive motor-4. The wasabi gas storage tank portion 3 is connected to the stirring portion 2 in a communicating manner, and a fan 6 driven and rotated by a drive motor-4 is included in the upper portion of the wasabi gas storage tank portion 3. It is something. Further, a wasabi gas take-out hole 7 is provided at the upper end of the above-mentioned wasabi gas storage tank part 3, and a suction pump is sucked through the wasabi gas take-out hole 7 to fill each tray. Reference numeral 9 denotes an air supply section which is in communication with the wasabi gas storage tank section 3.

That is, the stirring section 2 is driven by the pump 8 from the two-liquid tanks 10 and 10 in which water and wasabi solution are separately stored.
At the same time as being supplied, it is mixed by the stirring blade 5. At that time, wasabi gas is generated and stirred by the fan 6 in the wasabi gas storage tank portion 3 so as to have a uniform concentration. And pump 8 from the wasabi gas extraction hole 7
The air is supplied to the inside of the wasabi gas storage tank portion 3 by the air supply portion 9. Further, when the wasabi solution and water do not react with each other, they are stored in the waste liquid tank 11.

Therefore, as shown in FIG. 3, wasabi-extracted oil (allyl isothiocyanate) was added in an amount of 1.0% by weight to 10% by weight.
A wasabi solution dissolved in ethanol at a ratio of 0% by weight and water were stirred and mixed at a ratio of 1: 1 to generate wasabi gas. The concentration of this wasabi gas was measured by gas chromatography, and it was within the range of 0.1 to 0.5 ppm. This wasabi gas is filled in a container containing food by a pump and a solenoid valve.

Next, using pork, squid, tuna, beef, and cut vegetables, with the above wasabi gas filled in a closed container, and with no wasabi gas filled, 1 day after storage, 2 days after storage The number was measured. The results are shown in Table 1. The analysis method was the standard agar plating method.

[0012]

[Table 1]

[0013] From Table 1 above, it was revealed that the effect of significantly suppressing the growth of viable bacteria was remarkable when the wasabi gas was filled and when it was not filled.

[0014]

As described above, according to the present invention, wasabi gas is easily generated by stirring and mixing a wasabi solution and water, and only this wasabi gas is filled into a container in a food packaging process. This makes it possible to efficiently enhance the preservation effect of food.

[0015]

[Brief description of drawings]

FIG. 1 is a partially cutaway front view showing an embodiment of the device of the present invention.

FIG. 2 is a side view showing an embodiment of the device of the present invention.

FIG. 3 is a block diagram showing a process of maintaining freshness of food using wasabi gas according to the present invention.

[Explanation of symbols]

 1 Wasabi gas generator main body 2 Stirring unit 3 Wasabi gas storage tank unit 6 Fan 7 Wasabi gas extraction hole 9 Air supply unit

Claims (2)

[Claims] 1. A method of maintaining freshness of food, characterized in that wasabi gas is generated by stirring and mixing separately prepared wasabi solution and water, and this wasabi gas is filled in a container for storing food. . 2. A body of a wasabi gas generator comprising a stirring section containing a drivingly rotating stirring blade, and a wasabi gas storage tank section communicating with the stirring section,
A wasabi gas generator characterized in that a fan for agitation is contained in the wasabi gas storage tank part, a wasabi gas take-out hole is formed through, and an air supply part is attached in a communicating manner.