JPS5985278A - Preservation of food and preserving material - Google Patents
Preservation of food and preserving materialInfo
- Publication number
- JPS5985278A JPS5985278A JP57193468A JP19346882A JPS5985278A JP S5985278 A JPS5985278 A JP S5985278A JP 57193468 A JP57193468 A JP 57193468A JP 19346882 A JP19346882 A JP 19346882A JP S5985278 A JPS5985278 A JP S5985278A
- Authority
- JP
- Japan
- Prior art keywords
- ferrous
- ascorbic acid
- iron
- preservation
- foods
- 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.)
- Granted
Links
Landscapes
- Apparatus For Disinfection Or Sterilisation (AREA)
- Packages (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は食品を包装、収納することによりその鮮度を保
持できるようにした防腐、保存方法及びそれに用いる防
腐、保存材に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method of preserving and preserving foods by packaging and storing them to maintain their freshness, and a preservation material used therefor.
食品の輸送、貯蔵の過程における腐敗や鮮度の低下を防
止するため、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、貯蔵庫や収納器の密閉真空保存など各種の
防腐、保存方法が実施されている。しかし、食品衛生上
の毒性の問題や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、魚介類
に用いても安全な防腐、保存方法の開発が望まれている
。In order to prevent food spoilage and loss of freshness during the transportation and storage process, fruits, vegetables, seafood, etc. have been frozen or refrigerated, dried, or, like imported oranges, directly sprayed with fungicides, stored in storage, etc. Various preservative and preservation methods are used, such as storing in sealed containers under vacuum. However, there are advantages and disadvantages in terms of food hygiene toxicity issues and equipment costs.
Therefore, it is desired to develop a preservative and preservation method that is easy to implement and is safe for use with fruits, vegetables, and seafood.
本発明者らは、このような食品の防腐、保存及び鮮度保
持についての要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（■［）化合物とを組み合せ
た組成物の水溶液を、包装紙などに含浸させるなどして
使用することにより、包装された果実、魚介類などの鮮
度が低下せず、新鮮に保たれて長持ちし、防Ｉ４効来が
達仕られることを見い出した。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 inventors have conducted various studies 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 (■[) compound. It has been discovered that by impregnating wrapping paper, etc., the freshness of packaged fruits, seafood, etc. does not decrease, the product remains fresh for a long time, and the anti-I4 effect can be achieved. Ta. The present invention has been made based on this knowledge.
すなわち本発明は、し−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ども
ｔ ｆｉｔ＋の鉄（Ｊ［）化合物を含有する液を含浸さ
せた材料を用いて、食品を包装、収納することを！特徴
とする食品の防腐、保存方法及びこれに用いる保存材を
提供するものである。That is, the present invention provides a combination of ascorbic acid and ferrous sulfate,
Packaging and storing foods using materials impregnated with a liquid containing at least t fit+ iron (J[) compound selected from ferrous chloride and ferrous nitrate! The present invention provides characteristic food preservative and preservation methods and preservation materials used therein.
本発明方法において、包装、収納材料中のＬ−アスコル
ビン酸の使用割合は、鉄（ＩＩ）化合物に対し、通常２
〜３０重量％であり、好ましくは３〜ｌＯ重ｉ％の範囲
である。この範囲の上限を越えてＬ−アスコルビン酸を
用いると、効果の持続性が低下しかつ経済的でな（なり
、また、Ｌ−アスコルビン酸がこの範囲の下限未満では
十分な防腐効果が得られないし、鉄（ＩＩ）の安定効果
も不足する。In the method of the present invention, the ratio of L-ascorbic acid used in the packaging and storage materials is usually 2% to the iron(II) compound.
-30% by weight, preferably in the range of 3-10% by weight. If L-ascorbic acid is used in an amount exceeding the upper limit of this range, the durability of the effect will be reduced and it will become uneconomical.If L-ascorbic acid is used in an amount below the lower limit of this range, a sufficient preservative effect may not be obtained. Moreover, the stabilizing effect of iron (II) is also insufficient.
本発明において食品の包装、収納材料中のＬ−アスコル
ビン酸及び鉄（ＩＩ）化合物の含有開は特に制限はなく
、対象食品、望まれる保存期間などに応じて適宜定める
ことができるが、通常０．５〜ｌＯチの範囲である。In the present invention, the content of L-ascorbic acid and iron (II) compounds in food packaging and storage materials is not particularly limited and can be determined as appropriate depending on the target food, desired storage period, etc., but is usually 0. It is in the range of .5 to lOchi.
本発明において用いられる包装、収納材料としては、果
実をくるむような薄紙、クラフト紙、段ボール紙、布、
不織布などが好ましく用いられ、これらの茫（」に」−
記のＬ−アスコルビン酸と鉄（１，［）化合物を含有す
る液を、塗布、散布、Ｖ漬などにより含有させて防腐、
保育料が調製される。Packaging and storage materials used in the present invention include thin paper for wrapping fruits, kraft paper, corrugated paper, cloth,
Non-woven fabrics are preferably used, and these
The liquid containing L-ascorbic acid and iron (1,
Childcare fees are prepared.
この防腐、保育料の調製に用いるし一アスコルビン酸と
鉄（ｎ）化合物の液ハ度は、包装、収納祠料の種類、液
の適用方法によって異なるが通常り俤の範囲である。The liquid concentration of mono-ascorbic acid and iron (n) compound used in the preparation of this preservative and nursery material varies depending on the packaging, the type of storage material, and the method of applying the liquid, but is usually within a range of about 100 ml.
Ｌ −−７’スコルビン酸と鉄（Ｈ）化合物を含む液を
塗布、散布、浸漬した包装、収納利料は肩、乾させたの
ち、これをそのまま用いるかあるいは袋、箱などの収納
容器に加工して防腐、保存材とする。L--7' Coating, spraying, and immersing a solution containing a scorbic acid and iron (H) compound in a package, then storing it on the shoulder.After drying, use it as it is or put it in a storage container such as a bag or box. It is processed and used as a preservative and preservative.
なおこのＬ−アスコルビン酸と鉄（ＩＩ）化合物を含有
させた紙等は時間がたつと淡褐色に着色することがある
が、チオ硫酸ナトリウムのようなブーオ硫酸塩又はアニ
チオン酸ナトリウムのようなアニヂオン酸塩を適量、好
ましくはし一アスコルビン酸と鉄（ＩＩ）化合物の合計
量のＪ−以下共存させること０
により、それを防止することができ、かつ防腐、保存作
用の持続性を高めることができる。Note that paper containing L-ascorbic acid and iron (II) compounds may turn light brown over time; By allowing an appropriate amount of an acid salt to coexist, preferably less than J of the total amount of ascorbic acid and iron (II) compound, this can be prevented and the sustainability of the preservative action can be increased. can.
この防腐、保存材を用いるには、果実蒲鉾など□ の食
品を、くるんだり、紙袋、箱などとしたものに収納し、
適宜対をするだけでよい。このよう援すれば常温でも食
品の保存性が顕著に向上する。To use this preservative and preserving material, wrap the □ food such as fruit kamaboko or store it in a paper bag, box, etc.
Just pair them as appropriate. If supported in this way, the shelf life of foods will be significantly improved even at room temperature.
すなわち本発明によれば食品の鮮度を保持し゛〔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、鮮度の落ちやすい果実、野菜、魚介類な
どの生鮮食料品や水産紳製品などの防腐、保存に適用す
るのに好適である。また本発明の防腐、保存材は有害な
殺菌剤を一切使用せず、人畜に対し安全な成分の組合せ
であり、それ故流通段階ばかりでなく、末端消費者の段
階でも主婦などが安心して取扱える点で特に有利である
。That is, according to the present invention, it is possible to maintain the freshness of foods and prevent spoilage. The present invention is particularly suitable for application to the preservation and preservation of fresh foods such as fruits, vegetables, seafood, and seafood products that tend to lose their freshness. In addition, the preservatives and preservatives of the present invention do not use any harmful fungicides and are a combination of ingredients that are safe for humans and livestock, so they can be handled with confidence by housewives and others not only at the distribution stage but also at the end consumer stage. This is particularly advantageous in terms of
次に本発明を実施例に基づきさらに詳細に説明する。Next, the present invention will be explained in more detail based on examples.
実施例
（Ａ）Ｌ−アスコルビン酸鉄含浸の防腐保存料の調製
硫酸箱−鉄七水塩（分子量２７８．０３）２７．５ｇを
水を用いて溶解しｌｏＯｍＬとしたのち、Ｌ−アスコル
ビン酸０．５ｇを加え溶解しし一アスコルビン酸鉄水溶
液原液を調製した。Example (A) Preparation of antiseptic preservative impregnated with iron L-ascorbate .5 g was added and dissolved to prepare an aqueous solution stock solution of iron monoascorbate.
次にこの原液を水で５倍に希釈し、これをクラフト紙袋
（Ｒ３３，２ｃｍ Ｘ横２４創）の表裏全面に霧吹きで
吹き付け、このようにして液を１５重量％吹き付けてか
ら常温で乾燥した。Next, this stock solution was diluted 5 times with water, and this was sprayed onto the entire front and back surfaces of a kraft paper bag (R33, 2cm x 24 holes), and after spraying 15% by weight of the solution in this way, it was dried at room temperature. .
（ロ）鮮度保持試験
上記のＬ−アスコルビン酸鉄含浸処理のクラフト紙袋と
共に、比較用として未処理のクラフト紙袋を用意し、両
袋に、市販の購入したばかりの、板蒲鉾（九又蒲Ｎ製造
有限会ｒ１．製）２２０訃冷凍（解凍筒）車海老８５ｇ
、種なしぶど５１２０ｇ又は巨峰１２０ｇを、それぞれ
詰め、密封して、常温）−（２０Ｃ）各食品の鮮度の経
口変化及び腐敗（カビ、ぬめり、腐敗臭）の発生
・を比較観察した。その結果を次表に示した。(b) Freshness Retention Test In addition to the kraft paper bags impregnated with iron L-ascorbate, untreated kraft paper bags were prepared for comparison, and both bags were filled with freshly purchased ita kamaboko (Kumata Kamaboko). Manufactured by R1 Manufacturing Co., Ltd.) 220 frozen tiger prawns (defrosting tube) 85g
, 5120 g of seedless grapes or 120 g of Kyoho grapes were packed and sealed, room temperature) - (20C) Oral change in freshness of each food and occurrence of spoilage (mold, slime, rotten odor)
- Comparative observations were made. The results are shown in the table below.
下記表の結果より、本発明によれば、常温下で板蒲鉾、
種なしぶどう、巨峰では比較例に対し総合的にみて約７
日間も長持ちすることがわかる。また冷凍車海老でも本
発明によれば比較例に対し総合的にみて約５日間も長持
ちり−ることがわかる。From the results in the table below, according to the present invention, it is possible to produce kamaboko at room temperature.
For seedless grapes and Kyoho grapes, the overall value is about 7 compared to the comparative example.
I know it will last for days. Furthermore, it can be seen that according to the present invention, frozen tiger prawns can be kept for about 5 days longer than the comparative example.
手続補正書（自発）
昭和５８年１月７ ＋７１１
１１゛許庁長官 若杉和夫殿
】 小ｆ’ｌの表示
昭和５フイ１ 特ＷＦ 願第１９３４６８ 号２
、発明の名称 食品の保存方法及び保イｒ判３ 補正
をする者
４１叶との関係 特許出願人
１１： ＋ｉｌｉ 東京都千代田区痕が関１丁目
３酢１号氏 ’Ｉ’ｌ（１’ｉ山、）（１１４）工業技
術院長 石 火 誠 −８補正の内容
（１）明細■の第３ページｙＢ ａ ｑｊｏ ｒ ｇ′
！：（Ｉｆ）化合物に対し」を１−秩（１１）化合物中
の鉄に★・１し」に補正しオす、（ツ同■四ページ第１
６〜１７行の１−０．５〜１０ｑ／ｊＪを［０，５〜１
（］東ｆｉｔ％、１に袖ｉＥ Ｌ ｔ −１−６（、【
状 」二 ）Procedural amendment (voluntary) January 7, 1980 +711 11 Mr. Kazuo Wakasugi, Commissioner of the License Agency] Display of small f'l Showa 5 F1 Patent WF Application No. 193468 No. 2
, Title of the invention Food preservation method and preservation size 3 Person making the amendment 41 Relationship with Kano Patent applicant 11: +ili Mr. 1 Suzu, 1-3 Atogaseki, Chiyoda-ku, Tokyo 'I'l(1') (114) Director-General of the Agency of Industrial Science and Technology Makoto Ishihi - Contents of the 8th amendment (1) Page 3 of details■
! : (If) "for the compound" is corrected to "1 - Chichi (11) for the iron in the compound ★・1", (Ts same■ Page 4, 1st
1-0.5-10q/jJ in lines 6-17 [0,5-1
(] East fit%, 1 sleeve iE L t -1-6 (, [
2)
Claims (2)
ｆｉ −鉄及び硝酸第一鉄の中から選ばれた少なくとも
１種の鉄（ＪＩ）化合物とを含有する材料を用いて食品
を包装、収納することを特徴とする食品の防腐、保存方
法。(1) L, -ascorbic acid and ferrous sulfate, f chloride
A method for preserving and preserving foods, which comprises packaging and storing foods using a material containing fi - iron and at least one iron (JI) compound selected from ferrous nitrate.
び硝酸第一鉄の中から選ばれた少なくとも１種の鉄（ｎ
）化合物とからなる液を紙、布などの基利に含浸させて
なることを特徴とする防腐、保存材。(2) L-ascorbic acid and at least one type of iron (n) selected from ferrous sulfate, ferrous chloride and ferrous nitrate.
) A preservative and preservation material characterized by impregnating a material such as paper or cloth with a liquid consisting of a compound.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57193468A JPS5985278A (en) | 1982-11-05 | 1982-11-05 | Preservation of food and preserving material |
| KR1019830004263A KR880001350B1 (en) | 1982-11-05 | 1983-09-10 | Chemical active water solution and solid containing fe++ |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57193468A JPS5985278A (en) | 1982-11-05 | 1982-11-05 | Preservation of food and preserving material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5985278A true JPS5985278A (en) | 1984-05-17 |
| JPS6136912B2 JPS6136912B2 (en) | 1986-08-21 |
Family
ID=16308508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57193468A Granted JPS5985278A (en) | 1982-11-05 | 1982-11-05 | Preservation of food and preserving material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5985278A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6162868U (en) * | 1984-09-28 | 1986-04-28 | ||
| JPS61137570U (en) * | 1985-02-18 | 1986-08-26 | ||
| JPS61169078U (en) * | 1985-02-18 | 1986-10-20 | ||
| WO1995022335A1 (en) * | 1994-02-21 | 1995-08-24 | Aberdeen University | Acidified nitrite as an antimicrobial agent |
| US6709681B2 (en) | 1995-02-17 | 2004-03-23 | Aberdeen University | Acidified nitrite as an antimicrobial agent |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5210884A (en) * | 1975-06-30 | 1977-01-27 | Reisuke Saito | Production process of oxygen absorbent for furnishing in containers of foodstuffs |
| JPS5433287A (en) * | 1977-08-19 | 1979-03-10 | Toyo Ink Mfg Co Ltd | Oxygen absorbing structure |
| JPS5473140A (en) * | 1977-11-21 | 1979-06-12 | Toppan Printing Co Ltd | Agent for preserving freshness of food |
| JPS573416A (en) * | 1980-06-09 | 1982-01-08 | Nippon Technical Co Ltd | Push button type tuner |
-
1982
- 1982-11-05 JP JP57193468A patent/JPS5985278A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5210884A (en) * | 1975-06-30 | 1977-01-27 | Reisuke Saito | Production process of oxygen absorbent for furnishing in containers of foodstuffs |
| JPS5433287A (en) * | 1977-08-19 | 1979-03-10 | Toyo Ink Mfg Co Ltd | Oxygen absorbing structure |
| JPS5473140A (en) * | 1977-11-21 | 1979-06-12 | Toppan Printing Co Ltd | Agent for preserving freshness of food |
| JPS573416A (en) * | 1980-06-09 | 1982-01-08 | Nippon Technical Co Ltd | Push button type tuner |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6162868U (en) * | 1984-09-28 | 1986-04-28 | ||
| JPS61137570U (en) * | 1985-02-18 | 1986-08-26 | ||
| JPS61169078U (en) * | 1985-02-18 | 1986-10-20 | ||
| WO1995022335A1 (en) * | 1994-02-21 | 1995-08-24 | Aberdeen University | Acidified nitrite as an antimicrobial agent |
| AU693851B2 (en) * | 1994-02-21 | 1998-07-09 | Aberdeen University | Acidified nitrite as an antimicrobial agent |
| US6709681B2 (en) | 1995-02-17 | 2004-03-23 | Aberdeen University | Acidified nitrite as an antimicrobial agent |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6136912B2 (en) | 1986-08-21 |
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