JPS59154974A - Method for keeping freshness of food, and ice to be used therefor - Google Patents

Abstract

PURPOSE:To keep the freshness of a food, especially a fresh food such as fish and shellfish, for a long period, by using an ice containing a composition composed of an iron (II) compound and L-ascorbic acid. CONSTITUTION:A food is cooled or refrigerated with an ice containing 0.01- 0.5W/V% of a composition composed of (A) at least one iron (II) compound selected from ferrous sulfate, ferrous chloride and ferrous nitrate and (B) 2- 30wt%, preferably 3-10wt%, based on the iron in the iron (II) compound, of L-ascorbic acid.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving the freshness of foods, particularly fresh foods such as seafood, and wood used therein.

To prevent food spoilage and loss of freshness during the transportation and storage process, various methods have been used to prevent food spoilage and loss of freshness, such as freezing or refrigerating fruits, vegetables, seafood, etc., using chemical preservatives, and storing airtight vacuum containers in storage containers. method is implemented. However, there are advantages and disadvantages in terms of the toxicity of chemical preservatives and the cost of cold storage equipment, so it is still not sufficient. Especially when it comes to seafood, the method used is to use a sufficient amount of crushed ice to cool the fish as quickly as possible onboard the fishing boat immediately after catching it. However, if careful attention and prompt action are not taken, the seafood will be warmed up due to melting of crushed ice or insufficient low temperature maintenance, and as a result, it will not be possible to sufficiently suppress the growth of bacteria attached to the fish body, and the fish meat will be damaged in a short period of time. The freshness of the product decreases, and the product value decreases. In some cases, it becomes inedible.

The present inventors have conducted various studies to overcome the problems associated with maintaining the freshness of such foods, especially fresh foods such as seafood, and as a result, they have developed a combination of an iron (In) compound and L-ascorbic acid. By keeping food cold and refrigerated using ice containing a composition containing
It was discovered that the color, texture, taste, etc. of fish meat can be preserved for a long time. The present invention has been made based on this knowledge.

That is, the present invention uses wood containing a composition consisting of at least one iron (II) compound selected from ferrous sulfate, ferrous chloride, and ferrous nitrate and L-ascorbic acid. The present invention provides a method for preserving the freshness of food, which is characterized by keeping food cool and refrigerated, and wood used therein.

In the present invention, the proportion of L-ascorbic acid in the composition consisting of the iron(I[) compound and L-ascorbic acid in wood is usually 2-30% by weight relative to the iron in the iron(II) compound. It is preferably in the range of 3 to 10M.

If L-ascorbic acid is used above the upper limit of this range, the composition will become purple colored and uneconomical;
- If ascorbic acid is below the lower limit of this range, a sufficient freshness-keeping effect cannot be obtained, and the stabilizing effect of iron (II) is also insufficient.

The content of the composition consisting of iron (II) compound and L-ascorbic acid in wood is 0.0! W/v% to 0.5 w/v is good.

The production of this wood does not require the use of special equipment or production methods and can be carried out using existing ice-making machines.

In the present invention, this wood is used to keep food cold and refrigerated. The mechanism by which this wood retains its freshness is not yet clear, but if it is kept at a temperature below 3°C, microbial activity decreases due to low-temperature storage, but this is no different from regular ice. Next, ascorbic acid/iron (-II) has a denticidal effect against coliform bacteria (Japanese Patent Application No. 16827-1982).
No. 0). In addition to this state, the presence of ascorbic acid and iron (II) activates the oxygen molecules in the air in the coexistence of ice containing these, and the active oxygen acts on the fish body to maintain freshness. It is estimated that it is effective in sterilization.

Particularly, according to the freshness preservation method of the present invention, it is possible to prevent discoloration of fish meat and fishy odor due to a decrease in freshness in fish and shellfish, and to maintain freshness for a long time, thereby increasing the commercial value of the fish and shellfish.

Furthermore, as a freshness-preserving effect of the present invention, when applied to fish and shellfish immediately after being caught, it becomes surprisingly easy to bring back to the port what would otherwise be injured by nets or fishing hooks. In this respect as well, the effect of preserving freshness is great.

Furthermore, in the present invention, no conventional harmful preservatives are used in the wood, and only ingredients that are safe for humans and animals are combined. It is particularly advantageous in that it can be safely and easily applied at the distribution stage from the production market to the consumption market at fresh food store counters, sushi restaurants (so-called neta cases), homes, etc.

Next, the present invention will be explained in more detail based on examples.

Example: Production of wood 27.5 g of ferrous sulfate heptahydrate (molecular weight 278.03) was dissolved in water to make 100 mt, then 0.5 g of L-ascorbic acid was added and dissolved L L -iron ascorbate. An aqueous stock solution was prepared. This stock solution was diluted 300 times with water, and wood with a size of about 1 to 2 crn was produced using this diluted solution.

■) Fish and shellfish freshness retention test Fill a Styrofoam box (length 50 cm x width 30α x depth 30 cm) with the above wood to a thickness of about 10 crn, spread paper on top of it, and remove it from the market. Various types of fresh seafood were placed on the container, and the container was covered and stored for 5 days.

The temperature inside the box was below 3°C. As a control, seafood was stored in a Styrofoam box for 5 days in the same manner as in Section E using ordinary ice. Fresh seafood purchased from the market was divided into two and subjected to the same conditions for both tests.

After 5 days, the lid was opened and 10 monitors compared and evaluated the freshness of both seafoods based on the appearance, firmness, texture, taste, etc. of the fish meat. Combining the results with the results in the table above,
Even though the storage period is winter, the freshness was very low in a control test using ordinary ice, but according to the present invention, this can be prevented and the product can be stored without a fishy odor and has good gloss and texture. It can be seen that the freshness of seafood can be maintained for a long time under this condition.

Patent applicant: Minato Sangyo Co., Ltd. The same Igari imitator Side: Yue Rakuji iL Lin Shiki Kaiki Agent Patent Attorney Ii 1) Toshizo

Claims (2)

[Claims] (1) At least one iron (II) compound selected from ferrous sulfate, ferrous chloride, and ferrous nitrate and L-
A method for preserving the freshness of food, characterized by keeping food cool and refrigerated using wood containing a composition consisting of ascorbic acid. (2) It is characterized by containing a composition consisting of at least one iron (, I[) compound selected from ferrous sulfate, ferrous chloride, and ferrous nitrate and L-ascorbic acid. and wood.