JPS6094078A - Preservation of food - Google Patents

Abstract

PURPOSE:To prevent the seepage and oxidation of fat in a food, the water-absorption of food, the proliferation of microorganisms, etc., and to improve the preservability of a food, by applying a rosin (ester) exuded spontaneously from wood or extracted from wood to the surface of the food. CONSTITUTION:The trunk of a tree such as cherry, Japanese black pine, etc. is bruised, and the exuded crude rosin is collected, melted by heating to remove the volatile component, and filtered to obtain the refined rosin. As an alternative method, the woody part of the plant is crushed and extracted with hot alcohol, etc., and the alcohol, etc. is removed from the extract to obtain the rosin. If necessary, the produced rosin is mixed with glycerol, etc. and heated to obtain the rosin ester. The rosin or rosin ester is melted with heat, diluted witha diluent such as alcohol to a desired concentration, and applied to the surface of a food by coating, spraying, immersion, etc. to improve the preservability of the food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving food using resin obtained from plants.

When food is stored raw, dried, salted, boiled in tsukudani, etc. in its raw or processed state, it undergoes various deterioration during storage due to deterioration due to microorganisms, oxidation of fats in the food itself, denaturation of proteins, etc. The phenomenon of deterioration occurs. In order to prevent food deterioration that occurs during food storage, whole or part of the food is improved by freezing, physical methods such as water activation, and chemical methods such as adding antioxidants and antibacterial agents. Therefore, efforts are being made to improve the preservability of foods, and improving the preservability of foods is an extremely important issue, and is a permanent issue in academia and industry.

As a result of intensive research on improving food preservation methods, the present inventor noticed that some resins secreted by plants attract insects, while others do not attract insects at all. Various tests have been conducted to control the growth of microorganisms in food through various tests, and it has been found that resin collected from trees by natural exudation or alcohol extraction has the effect of controlling the growth of microorganisms, and also prevents the leaching and oxidation of fats in food. It has been found that it has a remarkable effect on preventing moisture absorption in foods (particularly dry products).

The present invention has been made based on the above findings, and provides a food preservation method characterized by attaching resin exuded or extracted from trees, or esterified products of these resins, to the surface of the food. It is.

As natural food preservatives, there are many commercially available natural food preservatives, such as dry extracts of wood, smoke components, wood vinegar-based ones, and alcohol-based ones, but all of them have a unique aroma, so they are not universally used. The reality is that it cannot be used for all foods. In addition, a gum substance used as a thickener can be obtained from a resin, but this product does not have a significant effect in terms of food preservation. Therefore, at present, the natural food preservatives mentioned above are mainly used as flavoring agents and coloring agents rather than as preservatives.

Below, the food preservation method of the present invention will be explained in detail.

Examples of foods that can be subjected to the food preservation method of the present invention include seafood, algae, animal and poultry meat, fruits and vegetables, and processed products thereof such as dried products, reserves, tsukudani, and smoked products.

Examples of trees from which the resin used in the present invention can be collected by extraction or extraction include deciduous trees such as Japanese oak, sumac, oak, and fig; four fruit trees such as Japanese black pine, Japanese red pine, and rainbow pine; and evergreen trees such as rubber. Particularly preferred are oaks and pines.

As a method for obtaining the resin used in the present invention by exudation from the above-mentioned tree, for example, the trunk of the above-mentioned tree is scratched to exude resin, and this is scraped off with a knife several times a day to collect the crude resin. Thereafter, the crude resin may be heated and melted at 150° C. or higher to remove volatile components mainly consisting of turpentine, and then filtered to obtain the resin.

Further, as a method for obtaining the resin used in the present invention by extraction from the above-mentioned plant, for example, a method of pulverizing the woody part of the above-mentioned plant, extracting it with heated alcohol, and then removing the alcohol from the extract to obtain the resin. etc.

Further, the esterified resin used in the present invention is obtained by esterifying the resin obtained as described above by adding glycerin or the like and heating it, and an esterified product of an exuded resin is particularly preferable.

Esterification of the exuded resin described above can be carried out, for example, by first converting the resin into 2
After heating to around 00℃ and then adding 10 to 100 parts by weight of glycerin per 100 parts by weight of resin,
This can be done by heating to around 00°C.

Therefore, the food preservation method of the present invention is to deposit the above-mentioned resins extracted or extracted from trees, or esterified products of these resins, on the surface of the food. After the above resin or its esterified product is dissolved by heating or dissolved in alcohol, etc., it is diluted to a desired concentration with a diluent such as alcohol depending on the purpose, and the diluted liquid is sprayed onto the surface of the food or sprayed with a brush, etc. This can be carried out by applying the diluted solution and drying it in the air, or by immersing the food in the diluted solution and drying it in the air.

When the resin or its esterified product is attached to the surface of the food by the above method, the dilution concentration of the resin or its esterified product is preferably 0.05 to 5%.

The amount of the resin or its esterified product applied to the food surface varies depending on the target food, but regardless of the method of attachment, the amount of the resin or its esterified product applied to the food surface is 1 x 10 to
It is appropriate to set it to about 0.0 IXLO%.

The food preservation method of the present invention is as described above, by attaching resin exuded or extracted from 4M wood or esterified products of these resins to the surface of the food, thereby preventing the proliferation of microorganisms and the leaching of fat in the food. (exudation of oil droplets), oxidation of the fat, and hygroscopicity can be controlled to improve the shelf life of foods and also improve the gloss of the food surface. A particularly remarkable effect is obtained when using a resin, followed by a remarkable effect when an exuded resin is used.

Examples of the present invention will be shown below to specifically clarify the effects of the present invention.

In addition, A, B, and C in Examples are as shown below, and alcohol was used for dilution in Examples 1 to 7.

A... After making a wound on the tree trunk and exuding the resin, scraping it off with a knife several times a day to collect I'll resin, this crude resin is heated to 150℃ or higher and melted, mainly A resin that has been filtered to remove volatile components, mainly turpentine, and subjected to IF.

B...Resin obtained by crushing woody parts, extracting them with heated alcohol at 60°C, and then removing the alcohol from the extract.

C: Heat the above A to 200°C and add 100% resin to it.
An esterified resin obtained by adding 100 parts by weight of glycerin to the parts by weight and further heating to 300°C to perform esterification.

Example 1 A solution obtained from Japanese sardine, sumac, oak, fig, Japanese black pine, red pine, and rainbow pine was diluted to prepare a solution A having a concentration of 1%. Each of these A solutions was applied with a brush to a surface (water content: 60 to 70%), air-dried, and then placed in a constant temperature bath at 30° C. to observe changes in condition over time. As a result, in the control plot (untreated), nettle appeared on the second day and a rotting odor occurred on the fourth day, but in the control plot (oak plot, hereinafter referred to as each plot), a rotting odor occurred on the fourth day. The meaning is the same), and in the fig plot, a weak odor appeared on the third day, and only a weak odor of alteration could be detected on the fifth day. Sakura Ward,
In the Urushi area, there was almost no occurrence of nettle even in the 4th season, and a weak odor of decomposition was felt after 7 days. In all of the black pine, red pine, and rainbow pine wards, no growth of nettle was observed until the 6th day, and after 10 days, a weak odor of decomposition was felt.

Example 2 The ingredients obtained from Japanese oak, sumac (oak, fig, Japanese pine, red pine, rainbow pine, and rubber) were diluted to a concentration of 0.1, 0.25, 0.5, 1, respectively.

1III was prepared in 0.2.5.3.0% A solution. A sensory test was conducted in the same manner as in Example 1 using various solutions A having different concentrations. As a result, weak J fruit was observed in all plots even at a concentration of 0.1%, and in each plot, storage stability improved in proportion to the amount added, with the red pine plot showing the best effect. At a concentration of 3%, it was possible to prevent the occurrence of Neto for up to 20 days.

Example 3 A, B and C obtained from Japanese red pine were each mixed to give a concentration of 0.1.0.25.0.5.1.0.2.0.3.0%
A solution, B solution and C solution were prepared. A sensory test was conducted in the same manner as in Example 1 using these solutions A, B, and C at various concentrations. As a result, superior anti-corrosion effects were observed in both cases compared to the control plot. In addition, when comparing each wave at a concentration of 1%, Solution C was the most effective, followed by Solution A, and Solution C was the most effective. In the ward, a weak odor was observed on the 8th day and a weak odor of putrefaction was observed on the 155th day.

Example 4 Solution A with a concentration of 1% red pine shell used in Example 1 was
Spraying, brushing, and dipping f! When applied to the horse mackerel in three ways (instantly or for a few seconds) and subjected to a sensory test in the same manner as in Example 1, it was found that those applied by spraying and brushing had exactly the same effect. Even though the soaked product was air-dried, it felt slightly sticky.

Example 5 In the A solution with a concentration of 1% from Japanese red pine used in Example 1,
When raw sardines were immersed (instantly or for a few seconds) and stored frozen at -10°C, the control group developed an oxidized odor after two months, while the human wave treatment area developed an oxidized odor after the third month. However, I could not detect any oxidized odor.

Example 6 The 1% concentration B solution from Japanese red pine used in Example 3 was
After spraying smoked salmon and sardine products and air drying, a storage test was conducted in a 30'c incubator. As a result, in the control group, drip-like oil droplets were generated on the second day, and on the 31-1st day, a rancid odor accompanied by a sour odor was observed, and in the control group using the smoked sardine products, significant subcutaneous oil droplets were observed on the third day. expansion was observed. On the other hand, in the area treated with liquid B, in the case of smoked salmon, oil droplets appeared on the 4th day, and a weak rotten odor was felt on the 6th day, and in the case of smoked sardines, on the 3rd day. Oil droplets were generated, and a weak odor of spoilage was felt on the 5th day, but no expansion of the oil droplets was observed as in the control group. In addition, in all cases in the test areas, there was almost no drying of the surface and the gloss was good, and drying prevention and glossing effects were also observed.

Example 7 The C solution with a concentration of 1% red pine shell used in Example 3 was
It was sprayed on dried sardines, dried by pasteurization, and then stored at 30°C. As a result, two days later, the control area absorbed moisture and began to soften, whereas the area treated with liquid C had almost no change and had good gloss. In addition, in the control group, the abdomen became yellow after one week and an oxidized odor was generated after about two weeks, whereas in the control group, there was almost no moisture absorption even after two weeks, and the luster was good.

Example 8 Seasoning Wakame seaweed has high hygroscopicity due to the addition of salt and sugar. Therefore, we diluted 1 q of C from Japanese red pine with a seasoning liquid for Ajii 1 to make a seasoning C liquid with a C concentration of 1%, and then sprayed this seasoning liquid C on wakame seaweed, dried it, and heated it to remove the moisture. 3
% or less and left at room temperature, the control group treated with a seasoning liquid that did not contain C absorbed moisture and did not break after 6 hours, whereas the experimental group treated with seasoning C liquid still had parts that would break even after being left overnight. Ta. In the same way, when dry seaweed was removed, it absorbed moisture and softened after 1 hour in the target area.
However, in the test plots, even after 6 hours, they remained dry and had a good gloss, with no stickiness.

As shown above, the food preservation method of the present invention has the effect of controlling microbial growth, the effect of preventing fat (oil droplets) lt3 production, the effect of preventing fatty acid conversion, and the effect of preventing moisture absorption, and can improve the preservability of food. In addition to being able to reduce the surface of food,
・It also has the effect of improving the quality of foods such as soup stock.

patent applicant Taiyo Fishery Co., Ltd.

Claims (1)

[Claims] A food preservation method characterized by attaching resins exuded or extracted from trees, or esterified products of these resins, to the surface of the food.