JPS58201970A - Prevention of rottenness - Google Patents

Abstract

PURPOSE:To prevent the rottenness of a food, cosmetic, etc. without using a synthetic chemical substance, etc. at all, by blending uniformly the desired material with wild rice processed into powder or granules in a fixed ratio. CONSTITUTION:For example, a raw material for solid food such as bread, noodles, Tofu (bean curd), etc. is uniformly blended with >=0.0001, perferably 0.1- 1wt% wild rice processed into powder or granules. The blend is made into directly or through a processing treatment to give a commodity, to keep an antiseptic effect not inferior to an existing antiseptic. When liquid such as especially Sake (liquor), soy sauce, juice, etc. is used as the object, wild rice is crushed thinly into powder, which is mixed with water to give a supernatant liquid, which is added to the liquid, to give a practically sufficient antiseptic effect.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preventing spoilage of foods, cosmetics, etc. without using any synthetic chemicals or the like.

Traditionally, the most widely used method for long-term preservation of foods, etc. at room temperature, in a moist, open state is to add so-called chemical preservatives, which are biochemically compatible with the human body. It is something that cannot be enjoyed by customers, and its harmfulness has recently become a problem. On the other hand, even if it is a natural product, conventional methods such as salting and sugaring add too much, so its applicability is limited due to taste, price, health, etc.

The present invention is an epoch-making preservative method that overcomes these problems, and uses true komo, which grows abundantly in nature, so that it can be widely applied to foods, etc. Here, I would like to explain a little about Makoto. Makoto is a perennial plant of the Poaceae family with a height of 1 to 2 meters that grows naturally near the waterfront of marshes and rivers.Recently, efforts have been made to make it edible due to its health benefits. It is something. The inventor of the present invention had already confirmed that wrapping and preserving food products, etc. with the leaves of the ``Trueberry'' leaves has a clear preservative effect, but after that, as a result of various research and experiments, he unexpectedly found that the leaves of the ``Trueberry'' powder can be used as a powder. They discovered that by homogeneously mixing the finely divided substances and their supernatant into foods, etc., even a very small amount can exhibit an amazing preservative effect, making industrial use possible. In other words, although the theoretical basis has not yet been clarified, for example, solid No.
, 8. 0.001% by weight or more, preferably 0.1 to 1% by weight of mako processed into powder or granules in food raw materials, etc.
By uniformly mixing the product and commercializing it without any heating or other processing, it is possible to maintain a preservative effect comparable to that of conventional preservatives, and therefore this is the first invention. Alternatively, if the target is a liquid (especially alcoholic beverages, oil, juice), mix the shredded powder into water and use it later! It is preferable to mix the supernatant liquid obtained by mixing with the supernatant liquid, since no precipitation occurs, but even in this case, a practically sufficient preservative effect was obtained, so this is referred to as the second invention.

To describe a more specific example, 1 part by weight of brown Makoto powder produced by a known fermentation method and 1 part by weight of green Makoto powder produced by a dry pulverization method were mixed in advance [2, and this was mixed at 1,000% by weight.
0Φ fish meat or grains, etc., the above-mentioned IJ [1', ',
U, mixed into food (solid) raw materials, stirred, and then
It is made into food using conventional methods by adding appropriate processing such as heating. However, as mentioned above, mixing the shinko powder of the cupping method and the crushing method is effective! +j h, although it is desirable, it is not necessarily necessary. In addition, when it is made into granules, it is desirable that it is completely dispersed in powder form, but even if it remains in granule form, the effect will not be significantly reduced. As the world continues to grow, the appropriate amount of mixture tends to increase slightly. In this case, there is no need to set an upper limit on the amount of the mixture, since the radish itself is a natural food and has a light taste and odor, but a value of 10% by weight or less is suitable for practical use.

By the way, according to various experiments conducted by the present inventor on the preservative effect, it was found that the temperature was generally kept at 60°C to
It was found that better results were obtained by heating to 0°C. However, due to its power, this step is included in most food processing steps. In addition, even if the amount of the mixture is less than 0,001% by weight, a certain degree of preservative effect can be observed, but in order to be meaningful for practical use, it is necessary to prepare for a larger amount of the mixture, so this is set as the lower limit of the present invention. value.

Next, an example in which the supernatant liquid is used will be shown. 7 to about 95°
150 g of the supernatant obtained by mixing in 200 cc of hot water of Nα5 with stirring and leaving for 481 hours was mixed with 15 g of soymilk prepared by a known method. The resulting product took more than 10 times as long to spoil than the unmixed product, regardless of whether it was in a paper pack or not.

When using this supernatant liquid, it is preferable to use the formulation as shown in the above example, but it is important to note that the amount may vary depending on the purpose, packaging form, etc. Nor. In addition, since the act of taking the supernatant liquid itself is novel and artificial, there is no numerical limitation in the scope of the claims, but it is necessary for industrial use. Of course, the amount is determined.

As described above, according to the present invention, although the theoretical basis thereof has not yet been fully clarified, it is harmless compared to conventional chemical preservatives, and has no four colors in terms of cost and mass production. In addition to the above-mentioned aspects, for example, when mixed with pickles, not only will vinegar not be harmful to insects, but even non-food products such as cosmetics and pastes may come into contact with the skin or accidentally come into contact with it. It has a wide range of effects, such as making it desirable for things that are worrisome to swallow.

Patent applicant Toshio Takai

Claims (2)

[Claims] (1) A preservative method characterized by uniformly mixing 0.001% by weight or more of powdered or granulated mako into a desired material. (2) A preservative method characterized by mixing finely divided mako and water, and then uniformly mixing the resulting supernatant liquid into a desired raw material.