JPS61111675A - Food preservative - Google Patents

Abstract

PURPOSE:To obtain a food preservative to emit ethanol effectively, by supporting ethanol on a porous adsorbent having a specific equilibrium water content and pore volume. CONSTITUTION:A porous adsorbent such as silicon dioxide, active carbon, etc. having <=28wt% equilibrium water content (relative viscosity of environment is corresponding to water activity of a food to be preserved) at normal temperature and >=0.6ml pore volume is used as a porous adsorbent. Ethanol or hydrous ethanol containing >=80vol% ethanol is supported on the carrier in 30-90% pore volume.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Application of the Invention) The present invention relates to a food preservative, and more particularly to a food preservative that effectively releases ethanol to preserve food.

(Prior Art) The present applicant has applied for patent No. 104632 regarding a food preservation method using an absorber in which ethanol is adsorbed to an adsorbent.
6, but after filing the application, the inventors conducted research on food preservation methods and tools using ethanol vapor, and published Japanese Patent Application Laid-Open Nos. 55-141182 and 1982-14.
No. 2267, JP-A-57-22680 and JP-A-57
He has completed the invention disclosed in No.-125683.

In these conventional methods, ethanol is converted into secondary silicon,
Many methods utilize ethanol vapor emitted from freeze-dried α-starch etc. subjected to FA. However, in these conventional methods, the point of ``Which ethanol should be used more or less'' has not been sufficiently considered1. Using a regular glue gel with small pores, it is wasteful to carry more ethanol than is safe on the suction wj material.

The present inventors focused on this point and made a legend, and found that
It was discovered that even when the same absolute amount of ethanol is coexisted with the same food, the effect differs depending on the type of adsorbent used. In addition, the present inventors have found that the difference in the effectiveness of the adsorbent between strains is closely related to the "supported ethanol dispersion ability" of each adsorbent piece. This "supported ethanol dissipation property" can be expressed as the rate at which ethanol, once supported by the adsorbent, is dissipated as vapor in an open environment. The present inventor discovered that there are 1v of each stage from 1v to 0, and further discovered that this is controlled by the equilibrium moisture content of the adsorbent, and has arrived at the present invention.

(Ethics and Effects of the Invention) The present invention is characterized in that the equilibrium moisture content at room temperature (however, the relative humidity of the environment corresponds to the water activity of the food to be stored) is 28% by weight or less, and the pore volume is 0.61 nl/ A food preservative in which ethanol or hydrous ethanol with an ethanol content of 80 volumes or more is carried on a porous adsorbent with a volume of 80 volumes or more.

In the above gist of the present invention, normal temperature is 15°C to 30°C.
means. In addition, "water activity of food" is the number 1, which indicates the relative humidity of the space in contact with the surface of the food (1 represents 100% relative humidity).
The water activity/ri of ``Sakiika'' is 0.75, which is
The relative humidity of the space next to the "split squid" is 75
%. Therefore, the above-mentioned "relative humidity corresponds to the water activity of the food to be stored" means "the relative humidity is 75%" in the above-mentioned example.

If w7 is the increase in weight (moisture) when moisture is adsorbed and an equilibrium state is reached under the conditions of humidity and relative humidity, the equilibrium water content is expressed by the following equation.

In the present invention, there is no limitation on the "ethanol or water-containing ethanol electron" supported on the porous adsorbent. However, practically, it is preferable to use "ethanol or aqueous ethanol" in a volume range of 30 to 90% of the pore volume of the porous adsorbent. More preferably, this range is 50-90%
It is. The lower limit of this range is determined in order to avoid disadvantages caused by increasing the apparent volume of non-food preservatives, and the upper limit is determined by the "fluid liquid injection" of this food preservative. If you do it, you will fall in love.

Now, in a food (squid) that has a water activity of 0.75, that is, when kept in a closed space and gives a relative humidity of 75 cm to this space, ethanol can be adsorbed with a pore volume of 0.8 g/1 or more. It has been found that a small amount of ethanol is effective in preserving the food when the food is supported on an adsorbent with an adsorption capacity of preferably 1.1 units/P or more (see Tables 1 and 2). Similarly, a food with a water activity of 0.825 (Castella) has a pore volume of 1.11 nl/P, preferably 1.5 d/7 or more, and a food with a water activity of 0.895 (Ningyo-yaki) has a pore volume of 1.11 nl/P, preferably 1.5 d/7 or more. The N-absorbing agent with a volume of 1.5 m//f was able to achieve excellent preservation effects with a small amount of ethanol (Tables 1 and 3 and 81
, see No. 4). Although these results may be considered unconventional, if we compare them with Table 5, which shows the equilibrium moisture content of adsorbents under different relative humidity environments, we can see that it is possible to prepare foods with a small amount of ethanol. It is understood that the effective range for preservation can be uniformly expressed as the equilibrium water content of the adsorbent under the environment of use, which is less than a certain 1 m (281 JL quantity, preferably 15%).

The reason why the range in which a small amount of ethanol is effective is controlled by strain-specific parameters is not clear and unexpected, and was discovered for the first time by the present inventors. Using these parameters, the amount of ethanol required as a food preservative can be predicted from the water activity value of the food.
By determining the preferred adsorbent and amount of ethanol, it became possible to reliably preserve food without wasting it. The adsorbent used in the present invention having such characteristics is extremely limited, unlike general silica gel and the like, which have a small pore volume and have been conventionally used for food preservation. In addition, in the present invention, the water content of ethanol supported on the adsorbent is 20
Limited to volume f% unmeat. This is because it is effective when the water content of ethanol is 20 volumes;
For example, Table 6 shows the results of a preservation test of commercially available tea steamed buns using the adsorbent No. 5 in Table 1.

The pore volume of the adsorbent used in the present invention has a relationship with its flat-tubular water violet, but it depends on the ability of the adsorbent to support ethanol, which is originally liquid, while maintaining its wood-like shape. It serves as an indicator, and from that point this pore g*Irl 0.6
m/! / 51 or more is highly recommended and is an essential requirement of the present invention.

This number l1M is more preferably 1-72 or more, and even more preferably 1.5 ml/r (see Tables 1 and 5 together). A material with a large value has the advantage that, in addition to having a small equilibrium water content, it has good fluidity even when ethanol is loaded on it, is easy to fill into sachets, and has small variations in the amount filled. Note that the average pore diameter of the adsorbent is the larger the pore volume.

In addition to ethanol, it is optional to add auxiliary substances such as organic acids and supplements to the food preparation of the present invention. In addition, in order to improve the food preservation effect, it is also possible to use in combination with known preservatives with other action mechanisms, such as tax collectors and carbon dioxide generators.

The food preservative of the present invention can be used to store bread, Western confectionery, Japanese confectionery, delicacies, agricultural products, livestock products, marine products, processed foods thereof, and their raw materials and raw products that may be susceptible to mold growth, rot, insect damage, etc. widely available for certain foods;
It also has the effect of maintaining the flexibility of foods (especially bread, etc.).

The food preservative of the present invention is usually prepared by placing a certain amount of it in a pouch made of any material such as film, paper, cloth, or non-woven fabric that does not allow the adsorbent to leak out and that allows ethanol vapor and water vapor to easily pass through.
It is convenient to use it by placing it in a sealed box or bag with food, but its usage is not limited to this, such as spraying it inside food storage containers or bags, or using it as a molded product. How to use @ike is Fukagawa Sa i'L.

Next, the results of a preservation test of foods incorporating the examples of the present invention will be described.

Test Example 1 [Manufacture of sachets filled with porous adsorbent powder carrying ethanol] Various types of anhydrous ethanol were added to the porous adsorbent shown in Table 1 in an amount equivalent to 80 cm of the pore volume. In addition, they were mixed and supported in a closed container. Laminate a laminate of ethylene vinyl acetate copolymer (EVA) film (thickness 30 nm) and Japanese paper (basis weight 40 l/-) with EVA on the inside.
A small bag of 0 x 5 crn is filled with a calculated amount of ethanol-supported powder so as to have a predetermined ethanol content,
The opening was heat sealed.

Table 1 Note: #I hole volume was measured using a boron meter.

However, the values marked with * are listed in the catalog.

Boiled 1 is usually called silica gel.

[Food preservation test]

Approximately 1,005 ml of each of various commercially available foods (solid jelly, squid, castella, and ningyo-yaki) was placed in an ilm bag (ethanol high barrier) with a predetermined amount of ethanol-carrying solution N.
The cans were placed together with one of the above-mentioned shavings sachets, and the opening was heated with heat to seal the can. This container was kept at 25° C., and mold growth was visually inspected.

This Mytoki is shown in Table 2 for Chikika (water activity 0.75), Table 3 for Castella (water activity 0.825), and Table 4 for Ningyoyaki (water absorption 0.895).

Also, although not summarized in the table, the results for solid zeolite IJ- (water activity 0159) had almost the same tendency as in Table 2, and A1
When the adsorbents No. and &6 were used, the shelf life was shorter than when other adsorbents were used. In Tables 2 to 4, the numbers in the tables indicate the number of days until mold appears.

Also, the number of days is "90" because the observation was completed after 90 days, so it means more than 90 days.

Table 2: Split squid (water activity 0.75) Note: The shelf life of the product without preservative was 45 days.

Note: The product without preservative was 10 days.

Table 4 Ningyoyaki (water activity 0.895)
Equilibrium moisture content of each nursing agent shown in the table is shown. If we compare Table 5 with Tables 2 to 4, we can see that the usage environment
If the equilibrium water content of the adsorbent used is less than 283i, more preferably less than 15%, the equilibrium water content is better than that of an adsorbent exceeding this amount even with the same amount of ethanol, and there is less wastage of ethanol. is clear.

Table 5 Equilibrium moisture content of various adsorbents (25°C) Examples of the present invention used in Test Example 1 above are, for example, adsorbent A2. A3
, A4, A5, and A7 adsorbed ethanol at 1.0 Or, etc., and the equilibrium water content of the adsorbents is within the bold frame in Table 5, and all of them have a large food preservation effect.

Test (1) In Table 1, 5-2 is as follows: Add water-containing ethanol with a water content equivalent to 80% of the pore volume to silicon oxide, and mix in a closed container. A porous polyethylene film (thickness: 30 nm) and Japanese paper (basis weight: 40 f) were prepared.
/y+z') laminated paper was used to make a 5α x 5m pouch with the perforated polyethylene layer inside, and the calculated amount of supported powder was completely filled so that the ethanol content was a predetermined amount, and the opening was heat-sealed. 71 with one of these sachets
'] Commercially available tea steamed buns (water activity 0.885) 100
Together with F, it was placed in the same ethanol high barrier film bag (20 crn x 20 crn) used in Test Example 1, heat-sealed, and stored at 25° C., and visually observed for mold growth. The results are shown in Figure 6.

Table 6 Note: The numbers indicate the number of days until mold appears.

“30” indicates more than 30 days because observation was discontinued after 30 days.

Silicon dioxide (first
Table 5) is an example of the food preservative of the present invention.

Agent: Patent Attorney Masao Hori Procedural amendment (voluntary) Showa! year l/month 10th

Claims (1)

[Claims] 1. A porous adsorbent with an equilibrium moisture content at room temperature (however, the relative humidity of the environment corresponds to the water activity of the food to be stored) of 28% by weight or less and a pore volume of 0.6 ml/g or more,
A food preservative supported with ethanol or hydrous ethanol with an ethanol content of 80% by volume or more.