JPS59216542A - Preservable perishable food and its processing - Google Patents

Abstract

PURPOSE:The titled foods having improved shelf stability, preventing decomposition caused by penetration of various germs in air, suppressing properly respiration, obtained by forming a digestible and limitedly permeable thin film consisting of sodium alginate and polygene by fermentation method on the surface of it, and attached to the surface of the food. CONSTITUTION:Perishable foods are washed, immersed in an aqueous solution containing about 0.01-0.1wt% sucrose ester, about 0.8-1.6wt% sodium alginate, then soaked in about 1.5wt% CaCl2 solution, to form gel of sodium alginate on the surface of the perishable foods. The foods are immersed in a phosphate or sulfonate buffer solution at 7.0pH, the gel is washed and stabilized, then soaked in about 1wt% aqueous solution of polygene obtained by fermentation process, the polygene is subjected to interfacial polymerization with the gel, so that a film is formed, to give the desired foods.

Description

[Detailed description of the invention] The present invention relates to a non-perishable fresh food and a method for processing the same.

In recent years, it has become possible to extend the storage period and transportation distance for fresh foods such as fruits and vegetables due to the development of low-temperature preservation methods. However, since these fresh foods are usually displayed and sold on display at store shelves rather than at low temperatures, their shelf life at the distribution end is extremely short. This means that the dealer bears a considerable amount of risk, and is also a factor in the high selling price. On the other hand, consumers would also benefit greatly if fresh foods could last even a day longer and the loss of useful ingredients could be prevented. In particular, peeled fruits can be said to be highly sought after fresh foods because they look appetizing and can be eaten immediately. The only way to preserve the natural properties of these fresh foods is to soak them in sugar or salt, heat sterilize them, put them in bottles or cans, or freeze them or dry them. flavor, texture, taste,
It had a defect of 61i when the active ingredients etc. were significantly lost.

Furthermore, as a long-term preservation method for fresh fruits, methods have been developed to delay ripening by suppressing the respiration of the fruit itself.
For fruits that are relatively hard or have good shape retention! There is a method of applying a special wax to form a film on the outer surface to suppress respiration, but this waxing method has problems with the digestibility and sealing properties of the wax itself. In the case of peeled fruit, the membrane completely seals the skin, which excessively restricts respiration and accelerates autolysis, making it difficult to apply.

In view of the above-mentioned conventional problems, the present invention is a method for preserving fresh fruits, vegetables, etc., which maintains and suppresses proper respiration for a long period of time, and maintains flavor, texture, taste, and active ingredients for a long period of time. Our goal is to capture and provide food products and their processing methods.

The basic technical idea of the present invention is to apply a selectively permeable, colorless, odorless, and digestible thin film to the surface of fresh food, thereby preventing the food from spoiling due to the acceptance of bacteria in the air. The purpose is to prevent this, moderately suppress respiration, and improve its shelf life at room temperature.

The preservative fresh food according to the present invention embodying this technical concept is characterized by having a digestible, limited permeability thin film formed from sodium alginate and botanical 1717 produced by a fermentation method adhered to its surface. It is said that

The processing method according to the present invention for treating fresh foods to improve their preservability includes the step of washing the fresh foods, and the addition of about 0.01 to 0.1% of sucrose ester and about 0.8 to 0.8 percent of sodium alginate.
immersion in an aqueous solution containing 1.6% and about 15%
A step of immersing the food in a calcium chloride solution to form a gel of sodium alginate on the surface of the food, a step of washing and stabilizing the gel by immersing it in a phosphoric acid or sulfonic acid buffer solution of pH 7.0, and a second step of fermentation. It is similar in that it includes a step of immersing Polygiene obtained by the method in a water bath for about 1 hour to form a film by interfacially attaching it to the gel.

Sucrose ester used in the processing method according to the invention,
- Sodium alginate, calcium chloride and polylysine are all permitted as food additives. 11 (: Sugar esters are used as surfactants to improve the drying properties of sodium alginate, which is a digestible gel-forming agent, on the food surface. The polylysine produced has a molecular weight of 1000 to 30000.
It is a mixture of algin 1v and 0, which reacts with algine 1v soda to cause interfacial polymerization and pass through the imitation cut. However, it is extremely effective from the viewpoint of forming a film that allows slight permeation of moisture and air, and from the viewpoint of edibility. There are various amino acid polymers, lactic acid polymers, gelatin, etc. as substances that interfacially polymerize with sodium alginate to form a non-existent, non-irritating and digestible film. This is because, when applied to fresh food, it forms a film that completely blocks the permeation of the food, leading to early deterioration of the food tissue.

The coating applied to fresh foods by the processing method of the present invention is colorless, tasteless, and odorless, giving it a value of 7.1 points, and it is easy to handle the food as a product because it rarely sticks to each other. , and because it is thick and thin, it is a food with a chewy texture.
0 There is no loss of texture.

Note that the shelf life of fresh foods processed by the method of the present invention can be further improved by taking into consideration the packaging and transportation methods. In other words, as an auxiliary means to suppress the respiration of plant tissue, it is wrapped in vinylidene chloride packaging material that does not allow oxygen to pass through, and if necessary, an oxygen absorber is enclosed, and the freshness can be maintained for a long time by keeping it at a low temperature of 0 to 10 degrees Celsius during transportation. will be extended.

Next, the present invention will be explained in more detail using processing examples, storage test examples, etc.

Power I Process 15 Ri 1 Processing of Fresh Strawberries The picked fresh 4'+k I Kp are washed with an aqueous solution of neutral detergent for food washing, rinsed with water, and loaded into a basket.

Four 31-volume polyethylene buckets were prepared in semi-1iff as treatment tanks.
fL, put 21 of the following solutions into each of these four tanks.

1st tank: 0.02% sucrose ester and 0 sodium alginate
．． Aqueous solution 2nd tank containing 7%: 15% calcium chloride aqueous solution No. 34 Sodium: State hI Lingyuan? iWhite liquor (pH7,
0) Fourth tank: Part 1 polylysine aqueous solution (polylysine obtained by the 1% method, molecular weight 5,000 to 1,501) A mixture of the above-mentioned side-packed strawberries is first immersed in the first tank. Raise and lower the basket several times, being careful not to float, to fully adhere the sodium alginate solution to the surface of the strawberries.Then, pull up the basket and drain excess liquid, then immerse the strawberries in the basket in the second tank and do the same. If this treatment is performed, the sodium alginate solution attached to the surface of the strawberries will gel.

Next, the caged strawberries are immersed in the third tank and treated in the same manner, thereby achieving cleaning and stabilization of the gel. Pull up the strawberries in baskets from the third tank, drain them, and enjoy the 41st i! 7 to form a film from the gel. The immersion time in this fourth pot is required to be at least about 10 minutes.

After being treated in the fourth tank, the strawberries are washed with water and packed in a predetermined number into sealed vinylidene chloride packaging containers.

In addition, 1IIi binary absorbent (usually tablet) is placed in the above packaging container.
When stored at 5 to 10°C, the treated strawberries retained their freshness for three times as long as untreated strawberries.

Note that similar gel cleaning and stabilizing effects were obtained even when a sulfonic acid buffer (pH 7.0) was used in place of the phosphate buffer (third tank solution).

Processing Example 2 Processing of Matsutake Mushrooms Matsutake mushrooms were collected and washed, and then treated in the same manner as in Processing Example 1 to coat their surfaces. The treated matsutake mushrooms can be kept in a container similar to that described in Processing Example 1.
Furthermore, when sliced matsutake mushrooms were treated in the same manner and sealed in a container, the original flavor could be maintained without exhibiting dehydration or spoilage over a long period of time.

Chikara Nikko (Row 3) Processing of citrus fruitsRemove the outer skin of 10 summer mandarin oranges, thoroughly remove the thin skin,
800 g of pulp was obtained. The process described in Processing Example 1 was not performed on this fruit, taking care not to disintegrate the pulp.

By arranging this processed pulp in a vinylidene chloride container, adding an oxygen absorber, and sealing the container, a new type of fresh fruit product that can withstand distribution can be created.

Note that fruits other than citrus fruits such as cherries can also be treated in the same manner to make them shelf-stable.

Application example Add an appropriate amount of sugar, citric acid, etc. to water 11 to make the pressure isotonic, add 25 g of gelice to this, heat and dissolve, then rapidly cool to 40°C, then dispense into containers such as cups. .

The banana from which the outer skin has been removed is cut into slices and inserted into each of the containers described above, and the containers are kept at 5° C. for 60 minutes in a refrigerator to solidify the contents.

If the exposed surface of the first part of the container of this solid material (banana-containing jelly) is treated 110 times with each liquid described in Processing Example 1, it will be protected against sterilization and slightly permeable to air and moisture. Since a thin film is formed, a fruit jelly with good shelf life can be obtained.

Room-temperature storage test Foods processed according to the methods described in Processing Examples 1 to 3 and Application Examples were used as the test group, and corresponding untreated foods were used as the control group.These foods were not packaged and exposed to air. at room temperature (
The food itself was allowed to stand at a temperature of 10 to 25° C.), and the occurrence of self-digestion and the degree of mold growth were observed over time, and the results shown in Table 1 below were obtained.

Although it was not possible to completely prevent the growth of mold because the coating process was performed only by washing without sterilization, the food in the test group was clearly preserved compared to that in the control group. It shows improvement in sex.

Table 1 Foods processed according to the methods described in Processing Examples 1 to 3 and Application Examples were sealed in vinylidene chloride containers together with a commercially available oxygen absorber to serve as test plots, and corresponding untreated foods were packaged. As a control group, each of these test foods was stored at low temperature (5 to 10℃) and the occurrence of autolysis and the degree of mold growth were observed over time, as shown in Table 2 below. The results were obtained.

In the case of this test, the food was only washed and not sterilized, but the low-temperature storage was able to suppress mold generation and self-digestion to a certain extent, and the food in the test group was different from the food in the control group. The storage stability is improved compared to
The results of this test are clear.

Table 2 Picked fresh lv as IJl: Sample A) Test strawberry that was washed and left at room temperature 1 B) Test turtle that was washed, processed according to the present invention, and left at room temperature C) Washed and left at room temperature Test strawberries that were processed and sealed in a plastic container with an oxygen absorber (the same agent used in the low-temperature storage test) and left at room temperature, and D) Same as C above. When we measured the change in pulp white sugar concentration over time for the sample strawberries that had been washed, processed, and encapsulated, and then kept cool at 0 to 10°C, and plotted the results, we obtained the graph shown in the attached drawing. It was done.

From this graph, processing according to the present invention, oxygen-blocking packaging,
It can be seen that low-temperature storage is effective in reducing sugar loss and, in turn, maintaining the freshness of foods.

Note that in this graph, there are variations in the initial sugar concentration, but this is because there were variations in sugar concentration among the individual strawberries used as test specimens.

[Brief explanation of the drawing]

The attached drawings are graphs showing changes in sugar concentration over time when strawberries are stored as specimens, where curve A is for the control specimen, curve B is for the processed specimen according to the present invention, and curve mC is
curvature is when a product processed according to the present invention is packaged in an oxygen-blocking package, and curve is when a product processed according to the present invention is packaged in an oxygen-blocking package and maintained at a low temperature. h. 11 Imo r

Claims (2)

[Claims] (1) A non-perishable fresh food product, characterized in that an i5-digestible, limited-permeability thin film formed from sodium alginate and polydine produced by a fermentation method is adhered to the surface. (2) The process of washing fresh food and sucrose ester of about 0.
0.01%~0.1% and sodium alginate approx. 0.8~16
% in an aqueous solution containing about 15% calcium chloride solution, forming a gel of sodium alginate on the food surface by immersing it in an approximately 15% calcium chloride solution, and immersing it in a 11117.0 phosphoric acid or sulfonic acid buffer solution. The step of washing and stabilizing the gel, and about 1% of the polylysine obtained by the fermentation method.
1. A method for processing fresh foods to improve their preservability, the method comprising the step of immersing them in a % aqueous solution and interfacially polymerizing them with the gel to form a film.