JPS6038331B2 - Carbon dioxide supply device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a carbon dioxide supply device for food preservation for general households.

Since ancient times, many methods have been devised for preserving food.

One method is to sterilize food and seal it in a container, such as canning, the second method is to freeze food to reduce spoilage, and the third method has recently been to sterilize food in a low-temperature atmosphere with carbon dioxide gas. This method of preserving food is attracting attention.

This third method is said to slow down the respiration of plants and reduce the growth of aerobic bacteria by creating a low-temperature carbon dioxide atmosphere around the food when preserving food, especially vegetables. It utilizes phenomena.

Furthermore, the third method is said to have the advantage of not impairing the flavor of food compared to the other first and second methods.

Furthermore, by using this method of preserving vegetables in a low-temperature carbon dioxide atmosphere, it is possible to extend the shelf life of vegetables by 5 to 10% compared to leaving them at room temperature, and more than twice as long as when storing them at a normal low temperature. Many materials have been published.

However, the above method uses carbon dioxide gas cylinders, which are high-pressure containers, and is only used for transportation in large trucks or for storing large quantities of food at well-equipped bases, and is not suitable for use in general households. Currently, carbon dioxide gas cylinders are not widely used because there is no device available to replace carbon dioxide gas cylinders, which are expensive and difficult to handle.

The present invention provides a carbon dioxide gas supply device that is inexpensive and easy to use, so that such an excellent food preservation method can be easily utilized at home.

Embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

In Figures 1 and 2, 1 is a ceramic solid, paper, or fibrous hygroscopic material base (hereinafter referred to as a carrier), such as a dried yeast product such as brewer's yeast that is active even at low temperatures. and carbohydrate powder such as glucose 2
is attached.

3 is a water-resistant bag containing water 4 inside.

As will be described later, the bag 3 is made of a material that has the property of being easily torn when an external force is applied to it. The amount of water is such that the carrier 1 is just saturated with moisture. 5 is the carrier 1
, a bag for storing bag 3, which is made of a material that has high gas permeability to oxygen and carbon dioxide gas, but has a roughness of only 1 French or less in order to prevent the yeast inside from dissipating to the outside. There is.

Reference numeral 6 denotes a bag that protects the bag 5, which is made of a material with extremely low moisture permeability and has the purpose of protecting the carbon dioxide gas supply device of the present invention from atmospheric moisture, external forces, etc. before use. .

Next, a method of using the carbon dioxide gas supply device of this embodiment will be explained.

First, before use, the bag 6 is removed and an external force is applied across the bag 5 to cover the bag 3 without damaging the bag 5.

The water 4 contained in the bag 3 overflows and is absorbed by the carrier 1, resulting in the state shown in FIG. The yeast attached to the constant carrier 1 is absorbed by the glucose dissolved in the water 4 overflowing from the bag 3.
It is activated and starts producing carbon dioxide gas.

Next, the apparatus of this embodiment having undergone the above operations is placed in a storage bag together with the food to be stored, sealed, and then placed in, for example, a refrigerator for storage.

There is no need to prepare a special storage bag, and commercially available food storage bags can be used. The device of this embodiment, which is enclosed with food in a storage bag, continues to emit carbon dioxide gas, increasing the carbon dioxide concentration in the atmosphere surrounding the food.

Due to the above operation, food is stored in a carbon dioxide atmosphere and at low temperatures, so when it is placed on foods such as vegetables, it not only slows down the respiratory action, but also creates a high carbon dioxide atmosphere and increases carbon dioxide production. Since an atmosphere with a low oxygen concentration is created, the reproductive ability of aerobic bacteria is reduced, and the food is preserved fresh for a long time.

As described above, the present invention is an inexpensive and easy-to-handle method that uses enzymes to react carbohydrates with oxygen in the atmosphere without using expensive and complicated containers such as high-pressure cylinders. It is a safe device with no high-pressure parts, and has the advantage of supplying the carbon dioxide gas necessary for food preservation, while at the same time absorbing oxygen from the atmosphere.

Furthermore, it has a simple structure and is lightweight, so it has the advantage of being able to be stored in the refrigerator together with food.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of a carbon dioxide gas supply device showing an embodiment of the present invention, and FIG. 2 is a heat insulation diagram of the same device in use. 1...Support, 2...Mixture, 3...
Bag, 4...Water, 5...Bag. Figure 1 Figure 2

Claims (1)

[Claims] 1. A carbon dioxide gas supply device comprising a bag containing water, a carrier containing carbohydrate powder and yeast, and a gas permeable bag containing the bag and the carrier.