JPH10229861A - Preservation of food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To safely and simply eliminate problems due to bacteria, molds or yeasts, etc., causing putrefaction of a food or food poisoning at a low cost without producing a change in physical properties of the food and without requiring any special apparatus and equipment. SOLUTION: A food and dimethyl fumarate, monomethyl fumarate or diethyl fumarate are housed without contact with each other, preferably such substances having antimicrobial activities are housed in an air-permeable packaging material as a small bag. The resultant small bag is hermetically sealed in an air- impermeable container to thereby prevent the food from putrefying and enable the preservation of the food for a long period.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention is to prevent spoilage caused by bacteria, mold, yeast or the like that can grow in foods,
It relates to a method for preserving food for a long time.

[0002]

2. Description of the Related Art Chemical substances having an antibacterial activity used for preserving food have been used by being added to food. However, in recent years, with increasing health consciousness, ingestion of unnecessary chemical substances from food tends to be avoided.

[0003] Therefore, as methods for preventing food spoilage caused by microorganisms or food poisoning caused thereby, conventionally known methods include (1) refrigeration and freezing methods, and (2)
A method of reducing water activity by adding salt or sugar to food or drying it, (3) A method of sterilizing by heating in a heat-resistant container, etc., (4) Adding an acidic substance such as acetic acid to adjust the pH. There is a way to lower.

[0004] However, (1) Both the refrigeration and freezing methods require expensive equipment and cost, and have the drawback of causing a significant decrease in taste. In addition, (2) the method of reducing water activity has a problem that, for example, hypertension due to salt and risk of diabetes due to sugar may occur due to a decrease in taste and a large intake of salt or sugar. . Furthermore, in the method of heat sterilization (3), it is necessary to heat at a high temperature and high pressure, especially considering the possibility of contamination with heat-resistant spores, so that the physical properties of the food significantly change, causing a significant decrease in taste, In addition, there are drawbacks such as requiring special equipment and equipment for processing, and further requiring a large amount of heat energy. And
(4) The method of lowering the pH by adding an acidic substance such as acetic acid also has a drawback that the taste is remarkably reduced. For this reason, even if the conventional antiseptic technique can prevent the spoilage of food and the occurrence of food poisoning, various problems such as the change in the physical properties of the food and the deterioration of the taste of the food under severe use conditions cannot be solved.

[0005]

DISCLOSURE OF THE INVENTION The present invention does not require special equipment and equipment, does not cause a change in the physical properties of food, and is low-cost, safe and easy to cause food spoilage and food poisoning. It is an object of the present invention to overcome problems caused by bacteria, mold, yeast, and the like.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in view of the above problems, and have found that dimethyl fumarate, monomethyl fumarate or diethyl fumarate having antibacterial activity can be obtained without directly adding them to food. Contactlessly,
By sealing the container together with the food in an air-impermeable container, it has been found that the growth of microorganisms such as bacteria, mold and yeast in the food can be remarkably suppressed, and the food can be stored for a long time. That is, the present invention relates to a non-breathable container of food and dimethyl fumarate, monomethyl fumarate or diethyl fumarate, in a non-contact manner, preferably as a small bag containing these substances in a breathable packaging material. It is intended to provide a method for preserving food, characterized by being sealed.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, dimethyl fumarate, monomethyl fumarate or diethyl fumarate may be used as an adsorbent such as pulp, absorbent cotton, zeolite, diatomaceous earth or the like as a powder or in the form of tablets. Used in impregnated form, the amount used is 0.0 g per 100 g of food
1 g or more is sufficient. The use of dimethyl fumarate is particularly preferred because it has no odor, is easy to handle as a powder, and has high antibacterial activity.

[0008] In the present invention, dimethyl fumarate, monomethyl fumarate or diethyl fumarate and food are
Non-contact, sealed in a non-breathable container, for example,
Dimethyl fumarate, monomethyl fumarate or diethyl fumarate and food may be separated and immobilized in a non-breathable container, or one or both may be wrapped in a breathable packaging material and contacted by both It may not be done. Furthermore, it is particularly preferable to use dimethyl fumarate, monomethyl fumarate or diethyl fumarate as a small bag wrapped in a gas-permeable packaging material, because handling is easy and cost is advantageous.

The packaging material for packaging dimethyl fumarate, monomethyl fumarate or diethyl fumarate in a small bag is as follows:
Gurley type air permeability (JIS P8117) is 10 to 100,000 seconds / air
A 100-ml air-permeable packaging material is used, for example, a perforated plastic film or a packaging material obtained by laminating the same on paper, cloth, nonwoven fabric, or the like, or a microporous synthetic resin exemplified by polyethylene, polypropylene, and polyfluoroethylene. Film and the like are particularly preferably used.

In the present invention, the non-breathable container used for packaging food is not particularly limited as long as it has high gas barrier properties. For example, those having an oxygen permeability of 100 ml / m ² · day · atm (20 ° C.) or less are preferable. Specifically, in addition to containers such as various bottles made of glass, plastics or ceramics, various cans made of metal or plastics, etc., PET
(Polyethylene terephthalate), PP (polypropylene), NY (nylon), PET / PE (polyethylene), NY / PE, PVDC-coated OPP (polyvinylidene chloride-coated stretched polypropylene) / PE, PVDC
Coated OPP / CPP (unstretched polypropylene), PV
DC coated ONY (Polyvinylidene chloride coated stretched nylon) / PE, PVDC coated ONY / CPP, ONY
(Stretched nylon) / PE, PVDC coated PET (polyvinylidene chloride coated polyethylene terephthalate) /
PE, PVDC coated PET / CPP, PET / Al
(Aluminum) Evaporation / PE, Al foil / PE, ONY
/ Al foil / PE, PET / Al foil / PE, OPP (stretched polypropylene) / EVOH (ethylene vinyl alcohol copolymer) / PE, OV (stretched polyvinyl alcohol) / PE Bags, bottles, boxes or the like manufactured from the above-mentioned multilayer materials are preferred containers.

[0011]

Next, the present invention will be described in more detail with reference to examples.

[0012] according to a first embodiment bacterium Staphylococcus aureus (Staphylo
coccus auerus ; 1 PCA agar medium inoculated with description) and (Eiken Chemical Co., Ltd.) flat plates, Saccharomyces cerevisiae yeast (Saccharomyces ce
revisiae ; the test bacterium No. 2), and a plate or mold of Penicillium chrysogen (Eiken Chemical Co., Ltd.)
genum : The test bacteria No. is shown in the table. 3))
PVDC-coated ONY together with a small bag containing an A-agar medium (manufactured by Eiken Chemical Co., Ltd.) in a packaging material in which 1.0 g of dimethyl fumarate is laminated with perforated polyethylene on paper.
(Polyvinylidene chloride-coated stretched nylon) / PE (polyethylene) film bag, sealed at 25 ° C. for 2 to 5 days, opened, opened, and grown on the agar plate based on the number and size of colonies appearing on the agar plate Was determined. The results are shown in Table 1.

Comparative Example 1 An experiment was conducted in the same manner as in Example 1 except that a small bag containing dimethyl fumarate was not enclosed. The results are shown in Table 1.

[0014]

[Table 1]

Example 2 0.1 ml of a spore solution of Eurotium rubrum adjusted to 2.3 × 10 ³ cfu / ml with physiological saline was used to purchase about 70 g of surface 8 of castella purchased at a supermarket in Tokyo. Approximately equal doses were inoculated into 10 places. This was sealed in a PVDC-coated ONY (polyvinylidene chloride-coated stretched nylon) / PE (polyethylene) film bag together with a small bag containing 0.5 g of dimethyl fumarate in a packaging material obtained by laminating perforated polyethylene on paper, and then sealed at 25 ° C. And visually observed for the occurrence of mold. The results are shown in Table 2.

Comparative Example 2 Castella was sealed and stored in the same manner as in Example 2 except that a small bag containing dimethyl fumarate was not enclosed.
The occurrence of mold was visually observed. The results are shown in Table 2.

[0017]

[Table 2] Mold generation status;-Mold was not recognized + Mold generation ++ Mold generated considerably +++ Mold generated significantly

[0018]

According to the method of the present invention, a substance having an antibacterial activity can be applied to food preservation very easily without directly adding the substance to the food. The present invention achieves prevention and enables long-term storage of food without lowering the taste of the food.

Claims (3)

[Claims] 1. A method for preserving food, comprising sealing the food and dimethyl fumarate, monomethyl fumarate or diethyl fumarate in a non-permeable container in a non-contact manner. 2. The method for storing food according to claim 1, wherein a small bag made of a breathable packaging material containing dimethyl fumarate, monomethyl fumarate or diethyl fumarate is sealed in a non-breathable container together with the food. 3. The air-permeable packaging material is Gurley-type air permeability (JIS P81).
17. The method for preserving food according to claim 2, wherein 17) is a packaging material of 10 to 100,000 seconds / 100 ml of air.