JPS59151876A - Preservative for freshness of food - Google Patents
Preservative for freshness of foodInfo
- Publication number
- JPS59151876A JPS59151876A JP2478383A JP2478383A JPS59151876A JP S59151876 A JPS59151876 A JP S59151876A JP 2478383 A JP2478383 A JP 2478383A JP 2478383 A JP2478383 A JP 2478383A JP S59151876 A JPS59151876 A JP S59151876A
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- ferrous
- ascorbic acid
- preservative
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は散布、塗布などすることにより、野菜・果物や
肉用などの鮮度を長く保持でさるようにした食品の鮮度
保持剤に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food freshness-preserving agent that maintains the freshness of vegetables, fruits, meat, etc. for a long time by spraying, coating, etc.
食品の輸送、貯蔵の過程に１６ける腐敗僚鮮度の低下を
防ＩＥするため、従来、果実、野菜、魚介類などの冷凍
・冷蔵保存、乾燥、あるいは輸入オレンジのように殺菌
剤の直接散布、貯＃、犀や収納器の密閉真空保存など各
種の防腐、保存方法が実施さｇている。しかし、食品衛
生上の４性や保冷設備などの経費の点で一長一短があり
、そのため手軽に実施できて、かつ、果実、野菜、肉類
に用いても安全な防腐、保存方法ｌ工いしは鮮度保持剤
の開発が望まれている。In order to prevent spoilage and loss of freshness during the transportation and storage process of food, conventional methods have been to preserve fruits, vegetables, seafood, etc. by freezing or refrigerating, drying, or directly spraying with fungicides as in the case of imported oranges. Various preservative and preservation methods are being implemented, such as storage, sealing and vacuum storage of rhinoceros and containers. However, there are advantages and disadvantages in terms of the four aspects of food hygiene and the cost of cold storage equipment, so it is easy to implement and is a safe preservative and preservation method for fruits, vegetables, and meat. Development of a retention agent is desired.
本発明者らは、このような食品の防腐、保存及び鮮度保
持についての請求を満足するため種々検討を重ねた結果
、Ｌ−アスコルビン酸と鉄（、ＩＩ）化合物とを組み合
わせた組成物の水溶液を散布、塗布することにより、野
菜、果実、肉類なとのｇ￥度が低下せず、新鮮に昧たれ
て長持すし、防腐効果が達せられることを見い出した。The present inventors have conducted various studies in order to satisfy the requirements for food preservation, preservation, and freshness preservation, and have developed an aqueous solution of a composition combining L-ascorbic acid and an iron (II) compound. It has been discovered that by spraying and applying the powder, vegetables, fruits, and meats do not lose their weight, stay fresh for a long time, and have a preservative effect.
本発明はこの知見に基づきなされるに至ったものである
。The present invention has been made based on this knowledge.
すなわち本発明は、Ｌ−アスコルビン酸と硫酸第一鉄、
塩化第−鉄及び硝酸第一鉄の中から選ばれた少なくとも
１橿の鉄（１）化合物を倉荷する水性溶液か゛らなるこ
とを特徴とする食品の鮮度葆持剤を提供するものである
。That is, the present invention provides L-ascorbic acid and ferrous sulfate,
The present invention provides a food freshness preserving agent characterized by comprising an aqueous solution containing at least one iron (1) compound selected from ferrous chloride and ferrous nitrate.
本発明に２いて、鮮度保持剤中のＬ−アスコルビン酸の
使用割合は、鉄（ＩＩ）化合物中の鉄に対し、通常２〜
３０重量係であり、好ましくは３〜１０重景係の範囲で
ある。この範囲の上限を越えてし−アスコルビン酸を用
いると、組成物が紫色沈着色しかつ経断的でなくなり、
また、Ｌ〜アスコルビン酸がこの範囲の丁限未満では十
分な鮮度保持効果が得られないし、鉄（ＩＩ）の安定効
果も不足する。In the present invention, the ratio of L-ascorbic acid used in the freshness-preserving agent is usually 2 to 2 to
30 weight ratio, preferably in the range of 3 to 10 weight ratio. If ascorbic acid is used above the upper limit of this range, the composition will develop a purple coloration and become non-transparent;
Further, if L~ascorbic acid is less than the limit of this range, a sufficient freshness-keeping effect cannot be obtained, and the stabilizing effect of iron (II) is also insufficient.
この水性鮮度保持剤中のＬ−アスコルビン酸と鉄（■）
化合物の液濃度は、食品の種類、液の適用方法によって
異なるが通常Ｌ−アスコルビン酸と妖（１１）化合物の
合計量の請１比で０．１〜３０重量％であり、好ましく
は１，０〜２０東量チ範囲である。L-ascorbic acid and iron (■) in this aqueous freshness preserving agent
The concentration of the compound in the liquid varies depending on the type of food and the method of applying the liquid, but is usually 0.1 to 30% by weight of the total amount of L-ascorbic acid and the compound (11), preferably 1, The range is 0 to 20.
本発明に君い又食品に対するＬ−アスコルビン酸及び鉄
（Ｌ［）化合物の適用Ｍ、は特に耐限はなく、対象賞品
、望まれる保存期間などに応じて適宜定めることができ
ろ。According to the present invention, there is no particular limit to the application of L-ascorbic acid and iron (L[) compounds to food products, and it can be determined as appropriate depending on the target prize, desired storage period, etc.
１、−アスコルビン酸と鉄（ＩＩ）化合物を含む本発明
の水性鮮度保持剤は通常、賞品に傾イ［１、散布（−た
り食品を浸漬したりして用い２っれるが適用方法゛には
特に市０１涙は４ｃ＜、どのようにして用い−（もよ（
）。1. The aqueous freshness preserving agent of the present invention containing ascorbic acid and an iron(II) compound is usually applied to prizes. is especially the city 01 tear is 4c<, how to use -(Moyo(
).
本発明によれば食品の鮮度を長く保持して腐敗を防止す
ることができるというすぐれた効果を奏する。本発明は
、特に、鮮度のｉ＆ちやすい野菜、果実、肉類、魚介類
などの生鮮食料品や水産練製品などの鮮度保持、防腐、
保存に適用するのに好適である。本発明の鮮度保持剤は
有害な殺菌剤ケー切使用せず、人畜に対し安全ｌヨ成分
の組合わせであり、それ故産地から市場までの流通段階
においてばかりでな（、主婦ｌヨどの末端消費者も安心
して使用でさ、したがって産地から消費者まで通した一
貫した鮮度保持かでさる点で特に有利である。According to the present invention, it is possible to maintain the freshness of foods for a long time and prevent spoilage, which is an excellent effect. The present invention is particularly applicable to maintaining the freshness and preserving the freshness of perishable foods such as vegetables, fruits, meat, seafood, etc.
Suitable for preservation applications. The freshness preservation agent of the present invention does not use harmful disinfectants and is a combination of ingredients that are safe for humans and livestock. It is particularly advantageous in that it can be used by consumers with peace of mind, and its freshness is consistently maintained from the place of production to the consumer.
次に本発明を実施世」に基づぎさらに詳細に説明する。Next, the present invention will be explained in more detail based on its practical application.
実施例
■ 鮮度保持剤の調製
硫酸第−鉄七水塩（分子量２７８．０３ ） ２７．５
ｇを水を用いて浴’ｌ！４ Ｌ １０ Ｎ−’ｍｌとし
たのち、Ｌ−アスコルビン酸０．５ｇを加え溶解しＬ−
アスコルビン酸鉄水溶液原液を調製した。Example ■ Preparation of freshness preserving agent Ferrous sulfate heptahydrate (molecular weight 278.03) 27.5
Bath with water! After adjusting the volume to 4 L 10 N-'ml, 0.5 g of L-ascorbic acid was added and dissolved.
An iron ascorbate aqueous solution stock solution was prepared.
仄にこの原液を水で５０倍に希釈し、鮮度保持剤を調製
した。This stock solution was slightly diluted 50 times with water to prepare a freshness preserving agent.
（１３） 県Ｔ１度保持試験
市場より購入したばかＩ、）のほうれん草（１００ｇ）
、バナナ（１本１１５ｇ）、」爪肉（、ＬＯＯｇ）に上
ｌ−ｉ己の計度保持剤を５ｍｔそれぞれ敢４ｆｉ Ｌ、
ｇ１品丁（２０℃）でポリエブーレン製ス方明袋（３０
ｃｍ×２５ｃｍ）中で密封保存して各食品σ刀ｔ！１：
度の経口変化及び腐敗（ぬめり、腐敗臭）の発生を観察
したつ未処理の場合の試験を並行してイｉつた。(13) Spinach (100g) from Baka I, purchased from the prefecture T1 degree retention test market.
, Banana (115g each), Nail meat (LOOg) and 5mt of my own weighing agent, 4fi L each.
1 piece (20℃) in a polyethylene bag (30℃)
cm x 25 cm) and store each food item in a sealed container. 1:
In parallel, tests were conducted on untreated samples to observe changes in oral health and the occurrence of putrefaction (sliminess, putrid odor).
このＭ来を次表に示した。This M value is shown in the following table.
ド記衣の結果より、比較例に比べ本発明υ刀ＱＩ度保Ｍ
” ＡＩＪを用いればはウオシん草では４〜５（４間鮮
度が長持らし、バナナでは反の黄色が元の緑色に復）し
し、身が比較のものよりも５〜６日間ｔ＋ ＜ ＩａＪ
＜、維持されるという効果が見られる。From the results of the test, it was found that the present invention had a lower QI degree than the comparative example.
” If AIJ is used, the freshness will be maintained for 4 to 5 days (longer freshness for 4 days, and the yellow color will return to its original green color for bananas), and the flesh will remain t+ < IaJ for 5 to 6 days longer than the comparison product.
＜, the effect of being maintained can be seen.
ｆた豚肉で、３〜４日間長持らした。I used fried pork and it lasted for 3 to 4 days.
なおＬ−アスコルビン酸水浴？（Ｕ（１０，ｉＪｊ：ｉ
ｒ＜％）を上記方法と同様にしてホウレン草、バナナ、
豚肉に散布して試験したところ結果はＦ記表の比較例と
・、よとんど同じであり、鮮度保持効果はみもれなかっ
た。Also, L-ascorbic acid water bath? (U(10,iJj:i
r<%) in the same manner as above, spinach, banana,
When tested by spraying it on pork, the results were almost the same as the comparative example shown in table F, and the freshness preservation effect was not observed.
Claims (1)
化第−鉄び硝ｒＩＲ第一鉄の中から選ばれた少なくとも
１桶の鉄（ＩＩ）化合物とな含仔する水性ｍ孜からなる
ことを特徴とする食品の鮮度保持剤。(1) L-ascorbic acid and #L acid ferrous acid 1. 1. A food freshness-preserving agent comprising at least one tub of an aqueous matrix containing an iron (II) compound selected from ferrous iron and ferrous iron.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2478383A JPS59151876A (en) | 1983-02-18 | 1983-02-18 | Preservative for freshness of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2478383A JPS59151876A (en) | 1983-02-18 | 1983-02-18 | Preservative for freshness of food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59151876A true JPS59151876A (en) | 1984-08-30 |
Family
ID=12147777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2478383A Pending JPS59151876A (en) | 1983-02-18 | 1983-02-18 | Preservative for freshness of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59151876A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61141626A (en) * | 1984-12-13 | 1986-06-28 | Nippon Zeon Co Ltd | Aqueous solution of iron compound |
-
1983
- 1983-02-18 JP JP2478383A patent/JPS59151876A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61141626A (en) * | 1984-12-13 | 1986-06-28 | Nippon Zeon Co Ltd | Aqueous solution of iron compound |
| JPH0475168B2 (en) * | 1984-12-13 | 1992-11-30 |
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