JPS59132876A - Preservation of food - Google Patents

Abstract

PURPOSE:To preserve a food for a long period giving little influence to the taste, flavor, smell, texture, etc. of the food, by putting a mixture of ethyl alcohol and an essential oil, etc. in the packaging container, keeping the mixture from the direct contact with the food. CONSTITUTION:A mixture of ethyl alcohol and an essential oil, esential oil component, spice or spice component such as allyl mustard oil, beefsteak plant oil, etc. is supported on a carrier such as nonwoven cloth, zeolite, talc, etc., and the supported mixture is placee in a container together with a food preventing the direct contact with the food, and sealed with a non-permeable material.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving food, and primarily to a method for improving the preservation of food that rots or deteriorates due to the growth of microorganisms.

[Prior art]

Conventionally, various food additives have been used to preserve food, and the best way to add these additives is to add them directly to food by mixing or coating it during food production or harvesting. Many (used.

However, due to the social situation in recent years, the use of these additives directly into food has been discouraged, and the amount of use and the foods to which they can be used are limited. Moreover, there was a drawback that the original taste, color, flavor, etc. of the food were not changed.

In addition, this direct addition method requires addition at the time of manufacturing or harvesting, so the methods of use are limited and the food products to which it can be applied are also limited.

Recently, taking advantage of the bactericidal or bacteriostatic effect of ethyl alcohol, it is stored in a container together with food carriers such as silica gel carrying ethyl alcohol, and the ethyl alcohol vapor emitted from the carrier prevents the generation of mold. Although some attempts have been made, a large amount of ethyl alcohol vapor is required to sufficiently suppress the growth of yeast and bacteria that occur in highly nutritious foods such as food. The so-called alcohol smell is strong,
Because it significantly changes the flavor and odor of foods, the amount used is limited, and it has not been practically satisfactory against many microorganisms.

On the other hand, it has been known since ancient times that essential oils, spices, or their components (hereinafter referred to as essential oils, etc.) have the effect of inhibiting the growth of microorganisms. At concentrations that have a suppressive effect, the odor is too strong, so it was only used for special foods such as pickled vegetables.In this way, when trying to preserve foods only with sea urchin alcohol or essential oils, etc. Since it has a relatively high concentration to be sufficiently effective against many microorganisms that cause spoilage of food, it has a strong alcohol odor or odor characteristic of essential oils, and in practical terms, It could only be applied to very limited foods. In recent years, attempts have been made to improve these shortcomings,
Attempts have been made to mix mixtures of several types of essential oils, mixtures of ethyl alcohol and essential oils, organic acids, etc. into foods.
However, this is a direct addition to food, and how to use it,
The disadvantages are that the applicable foods are limited and the effect on the flavor of the food cannot be ignored.

In addition, a method of attaching a carrier that emits organic acids, especially acetic acid vapor, to the food container is also being considered.
Due to the acetic acid vapor that filled the packaging, the smell of acetic acid was often felt, and it even decreased appetite. Furthermore, the foods to which this method can be applied are limited to foods such as shumai and dumplings, which have relatively little effect even if they have a slight acetic acid odor.

〔Technical field〕

The present invention attempts to solve the drawbacks of such conventional methods, and aims to preserve food for a long period of time without substantially affecting the flavor, odor, texture, etc. of the food. By storing a mixture of ethyl alcohol and essential oils in a packaging container without coming into direct contact with foods, the synergistic effect of ethyl alcohol and essential oils on inhibiting the growth of microorganisms enhances the preservation effect of various foods.

[Detailed explanation]

To explain the present invention in detail, a carrier or a sachet selected according to the food to be preserved is supported or filled with a mixture of ethyl alcohol and essential oil, and the ethyl alcohol is placed in a packaging container containing the food. This is a food preservation method in which essential oils and the like are placed in liquid form so as not to come into direct contact with the food, and the packaging container is sealed.

Examples of carriers include materials that allow the mixture to easily permeate and be supported by adsorption, such as paper, nonwoven fabric, zeolite, silicon dioxide, aluminum silicate, Merck powder, starch, sugar, salt, and other powders. The following substances are used, but those that are harmless from a food hygiene perspective are preferred.
In addition, packaging materials with a material composition that allows each component of the mixture to gradually evaporate through the pouch are suitable, and specifically, microporous sheets made of polyethylene or polyprorelene, paper, layered materials made of perforated polyethylene, etc., and polyvinyl alcohol. , ethylene-vinyl acetate copolymer, cellulose triacetate, etc., or a composite material thereof.

In the present invention, ethyl alcohol refers to ethyl alcohol and the ethyl alcohol component in an aqueous ethyl alcohol solution, and essential oils are distilled, pressed, extracted from plant branches and leaves, rhizomes, bark fruits, buds, resins, etc. It is a natural product obtained by a method such as the above, or the main component of the natural product, or a chemical composition of the component, such as essential oil, essential oil component spice, fragrance component, fragrance, etc.

Specifically, there are rosemary oil, coconut oil, clove, thyme, allyl mustard oil, etc. Among them, allyl mustard oil (allyl isothioanate CH2-CHCH2NC8) and silica oil are highly effective.

In the present invention, the vapor of a mixture of ethyl alcohol, essential oil, etc. is gradually released from the adsorbent or the pouch and diffuses into the packaging container, thereby covering the surface of the food and, depending on the type of food, penetrating into the interior of the food. The sterilization of the vapor mixture inhibits the growth of microorganisms in foods due to its bacteriostatic action, thereby extending the shelf life of foods and preventing mold.

The microbial inhibitory effects of ethyl alcohol and essential oils are already known, and the excellent effects of essential oils, especially AJ) and mustard oil against Durham-negative bacteria, are well known.

By diffusing the ethyl alcohol and essential oil mixture vapor into the packaging system, the present invention has less influence on the flavor, odor, texture, etc. of food and has a higher preservation effect than using only ethyl alcohol or only essential oil. You can get it.

Foods that can be stored for a long time according to the present invention include processed foods such as nokun, sponge cake, castella, and Japanese sweets, processed fish products,
It can be applied to an extremely large number of perishable foods such as processed meat products, grains, and vegetables.

For sealing the packaging container in the present invention, general sealing methods such as a general thermocompression bonding method and a binding method can be used. When complete sealing is performed by thermocompression bonding, gas filling such as carbon dioxide gas or nitrogen gas can be used. Packaging, vacuum packaging, or combined packaging with oxygen absorbers and freshness-preserving agents is possible, and a synergistic effect can be achieved.

In this way, in the present invention, complete sealing is preferred, but it is not necessarily necessary to be completely sealed, and the escaping mixed vapor is further dissipated from the adsorbent or the pouch, and an atmosphere containing the mixed vapor above a certain concentration is created within the package. I can keep it.

Moreover, even better effects can be obtained by adjusting the hydrogen ion concentration (pH) and water activity of the food itself in advance.

Next, the present invention will be explained in detail with reference to Examples.

<Example 1> A potato dextrose agar medium whose water activity was adjusted to 0.90 with glycerin was inoculated with 6 strains of yeast isolated from foods with a water activity of 0.90, and 5 y of the drug from the test group shown in Table 1 was inoculated. The carrier supported on a 7 cm paper (Toyo Rikishi, Notification 2) was placed and sealed in a laminated film made of polypropylene and polyethylene so as not to come into contact with the culture medium 609, and stored at 25°C. Visual observation of the occurrence of yeast colonies on the culture medium and sensory test of the odor of the gas inside the packaging bag were conducted over time, and the results shown in Table 2 were obtained.

Table 1 Test area Table 2 Results A: Observation of colonies with the naked eye M: Hardly observed or only one plant +: Two or more plants are easily observed T: Significant growth: Particularly significant growth B: Sensory test Odor ○: Only weak alcohol odor ×: Strong alcohol odor and/or allyl mustard oil odor △
: Weak allyl mustard oil odor [Note] For ethyl alcohol, a first class reagent was used, and for allyl mustard oil, mustard oil -7811 manufactured by Takasago Co., Ltd. was used. Moreover, both mixtures were mixed in advance and then supported on two pieces of paper.

As is clear from Table 2, areas 1 and 2 using the ethyl alcohol and allyl mustard oil mixture of the present invention
Compared to the group using only ethyl alcohol, even a small amount of ethyl alcohol has the same effect on yeast growth as using a large amount of ethyl alcohol, and has less odor. Also, compared to the area using only allyl mustard oil,
Low odor and excellent effects were observed.

<Example 2> Silica gel was immersed in a mixture of 100 parts of ethyl alcohol and 0.1 part of allyl mustard oil, taken out after 2D minutes, and 2g of it was covered with a 10 μm thick polyethylene film to form a fish paste product (commercially available kamabo and kamabo). ) was placed in a sealed polyethylene container with 100 g, covered with a lid, and stored in a constant temperature room at 25°C. The contents of the fish paste product remained unchanged for 5 days, whereas the permeated silica gel as a control did not change. The unused fish paste product developed an unpleasant odor after 25 days.

Furthermore, when silica gel soaked in ethyl alcohol was used in the same manner, an unpleasant odor was felt after 3 days.

<Example 6> Potato dextrose agar medium whose water activity was adjusted by adding 10% salt was exposed to air K for 1.5 hours, the lid of the petri dish was closed, and the following test chemicals were added to the air permeability: ioooo seconds/1o.

ml of high-quality paper and a bag made of perforated polyethylene, and the agar medium was sealed in a packaging bag made of polypropylene film (20μ) and polyethylene film (60μ) coated with vinylitin chloride.

Table 6 Test group Perilla oil herring ether extract The growth status of airborne fungi was visually observed from the outside of the packaging bag, and the control group (11
), many mold colonies were formed in the fungus and %□, whereas in the test group (8) of the present invention using perilla oil and ethyl alcohol, no or only a few fungal colonies formed. The colony growth rate was also weak.

Furthermore, in the test plot 00) using a water suspension of perilla oil, approximately the same number of colonies grew as in the control plot. Although the number of colonies in the test plot (9) using only ethyl alcohol was slightly lower than that in the test plot (10), it was larger than in the test plot (8) of the present invention, and the growth rate was also vigorous.

As described above, the combination of perilla oil and ethyl alcohol was found to have an inhibitory effect on the growth of airborne fungi.

patent applicant Toppan Printing Co., Ltd.

Claims (3)

[Claims] (1) A food preservative method in which a carrier carrying a mixture of ethyl alcohol and essential oil or essential oil components, spices, or spice components is sealed and packaged together with the food in an air-impermeable material without direct contact with the food. (2) The method for preserving food according to claim 1, wherein the mixture supported on the carrier is an essential oil or allyl mustard oil whose main components are ethyl alcohol and allyl mustard oil. (3) The method for preserving food according to claim 1, wherein the mixture supported on the carrier is an essential oil or perilla oil whose main components are ethyl alcohol and perilla oil.