JPS6136913B2 - - Google Patents
Info
- Publication number
- JPS6136913B2 JPS6136913B2 JP1810583A JP1810583A JPS6136913B2 JP S6136913 B2 JPS6136913 B2 JP S6136913B2 JP 1810583 A JP1810583 A JP 1810583A JP 1810583 A JP1810583 A JP 1810583A JP S6136913 B2 JPS6136913 B2 JP S6136913B2
- Authority
- JP
- Japan
- Prior art keywords
- freshness
- iron
- ascorbic acid
- food
- present
- 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.)
- Expired
Links
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 30
- 229960005070 ascorbic acid Drugs 0.000 claims description 15
- 239000002211 L-ascorbic acid Substances 0.000 claims description 14
- 235000000069 L-ascorbic acid Nutrition 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 14
- 239000003755 preservative agent Substances 0.000 claims description 14
- 229910052742 iron Inorganic materials 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 5
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 2
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 claims description 2
- 229910002651 NO3 Inorganic materials 0.000 claims description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 claims description 2
- 229960002089 ferrous chloride Drugs 0.000 claims description 2
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 2
- 239000011790 ferrous sulphate Substances 0.000 claims description 2
- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 claims description 2
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 2
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims 1
- 238000004321 preservation Methods 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000234295 Musa Species 0.000 description 3
- 235000009337 Spinacia oleracea Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 2
- 241000219315 Spinacia Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000417 fungicide Substances 0.000 description 2
- -1 iron ions Chemical class 0.000 description 2
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- RFBYLSCVRUTUSB-ZZMNMWMASA-L (2r)-2-[(1s)-1,2-dihydroxyethyl]-3-hydroxy-5-oxo-2h-furan-4-olate;iron(2+) Chemical compound [Fe+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] RFBYLSCVRUTUSB-ZZMNMWMASA-L 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 206010048245 Yellow skin Diseases 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002506 iron compounds Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Description
本発明は散布、塗布などすることにより、空気
（酸素）を特に除去しなくとも野菜・果物や肉類
などの鮮度を長く保持できるようにした食品の鮮
度保持剤に関する。
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、食品衛生上の毒性や保存設備
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、肉類に用いて
も安全な防腐、保存方法ないしは鮮度保持剤の開
発が望まれている。
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（）
化合物とを所定比率で、すなわち圧縮的多量の鉄
に対しきわめて少量のＬ−アスコルビン酸を用い
て組み合わせた組成物の水溶液を散布、塗布する
ことにより、従来のような特に酸素を排除しなく
ても野菜、果実、肉類などの鮮度が低下せず、新
鮮に保たれて長持ちし、防腐効果が達せられるこ
とを見い出した。本発明はこの知見に基づきなさ
れるに至つたものである。
すなわち本発明は、Ｌ−アスコルビン酸と硫酸
第一鉄、塩化第一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（）化合物を含有する
水性溶液からなることを特徴とする食品の鮮度保
持剤を提供するものである。
本発明において、鮮度保持剤中のＬ−アスコル
ビン酸の使用割合は、鉄（）化合物中の鉄に対
し、３〜15重量％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、組成物
が紫色に着色しかつ経済的でなくなり、かつ目的
とする、空気の存在下での鮮度保持効果が得られ
ない。また、Ｌ−アスコルビン酸がこの範囲の下
限未満では十分な鮮度保持効果が得られないし、
鉄（）の安定効果も不足する。
この水性鮮度保持剤中のＬ−アスコルビン酸と
鉄（）化合物の液濃度は、食品の種類、液の適
用方法によつて異なるが通常Ｌ−アスコルビン酸
と鉄（）化合物の合計量の濃度で0.1〜30重量
％であり、好ましくは1.0〜20重量％範囲であ
る。
本発明において食品に対するＬ−アスコルビン
酸及び鉄（）化合物の適用量は特に制限はな
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。
Ｌ−アスコルビン酸と鉄（）化合物を含む本
発明の水性鮮度保持剤は通常、食品に塗布、散布
したり食品を浸漬したりして用いられるが適用方
法には特に制限はなく、どのようにして用いても
よい。
本発明の鮮度保持剤の作用機構については、Ｌ
−アスコルビン酸の存在下において、活性な２価
鉄イオンが接触する分子状酸素と反応し次式に従
つてスーパーオキシド（O2）が安定状態で生成
し、これが大きく作用しているものと考えられ
る。
Fe（）＋O2Fe（）・O2Fe（）・O2
Fe（）・O2＋Fe（）Fe（）・O2・Fe（）Fe（）・O2・Fe（）
本発明によれば従来のような酸素を完全に除去
する必要がなく、逆に酸素を利用して食品の鮮度
を長く保持して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
の落ちやすい野菜、果実、肉類、魚介類などの生
鮮食料品や水産練製品などの鮮度保持、防腐、保
存に適用するのに好適である。本発明の鮮度保持
剤は有害な殺菌剤を一切使用せず、人畜に対し安
全な成分の組合わせであり、それ故産地から市場
までの流通段階においてばかりでなく、主婦など
の末端消費者も安心して使用でき、したがつて産
地から消費者まで通した一貫した鮮度保持ができ
る点で特に有利である。
次に本発明を実施例に基づきさらに詳細に説明
する。
実施例
(A) 鮮度保持剤の調製
硫酸第一鉄七水塩（分子量278.03）27.5ｇを
水を用いて溶解し100mlとしてのち、Ｌ−アス
コルビン酸0.5ｇを加え溶解しＬ−アスコルビ
ン酸鉄水溶液原液を調製した。
次にこの原液を水で50倍に希釈し、鮮度保持
剤を調製した。
(B) 鮮度保持試験
市場より購入したばかりのほうれん草（100
ｇ）、バナナ（１本115ｇ）、豚肉（100ｇ）に上
記の鮮度保持剤を５mlそれぞれ散布し、常温下
（20℃）でポリエチレン製透明袋（30cm×25
cm）中で密封保存して各食品の鮮度の経日変化
及び腐敗（ぬめり、腐敗臭）の発生を観察し
た。未処理の場合の試験を並行して行つた。こ
の結果を次表に示した。
下記表の結果より、比較例に比べ本発明の鮮
度保持剤を用いればほうれん草では４〜５日間
鮮度が長持ちし、バナナでは皮の黄色が元の緑
色に復元し、身が比較のものよりも５〜６日間
長く固く、維持されるという効果が見られる。
また豚肉で３〜４日間長持ちした。
なおＬ−アスコルビン酸水溶液（10重量％）
を上記方法と同様にしてホウレン草、バナナ、
豚肉に散布して試験したところ結果は下記表の
比較例とほとんど同じであり、鮮度保持効果は
みられなかつた。
The present invention relates to a food freshness-preserving agent that can be sprayed or applied to maintain the freshness of vegetables, fruits, meat, etc. for a long time without the need to specifically remove air (oxygen). In order to prevent spoilage and loss of freshness during the transportation and storage process of food, conventional methods include freezing or refrigerating fruits, vegetables, seafood, etc., drying or directly spraying fungicides (as in the case of imported oranges), and storing and storing foods. Various preservative and preservation methods are used, such as sealed vacuum storage. However, there are advantages and disadvantages in terms of food hygiene toxicity and the cost of storage equipment, so the development of preservatives and preservation methods or freshness-preserving agents that are easy to implement and safe for use on fruits, vegetables, and meat. is desired. The present inventors have conducted various studies in order to satisfy the requirements for food preservation, preservation, and freshness preservation, and as a result, L-ascorbic acid and iron ()
By spraying and applying an aqueous solution of a composition in which a compound is combined in a predetermined ratio, that is, using a compressively large amount of iron and a very small amount of L-ascorbic acid, it is not necessary to specifically exclude oxygen as in the conventional method. It has also been found that vegetables, fruits, meat, etc., do not lose their freshness, can be kept fresh for a long time, and have a preservative effect. The present invention has been made based on this knowledge. That is, the present invention is characterized by comprising an aqueous solution containing L-ascorbic acid and at least one iron compound selected from ferrous sulfate, ferrous chloride, and ferrous nitrate. It provides a freshness preserving agent for foods. In the present invention, the proportion of L-ascorbic acid used in the freshness-preserving agent is in the range of 3 to 15% by weight based on the iron in the iron compound. If L-ascorbic acid is used in an amount exceeding the upper limit of this range, the composition will be colored purple and will be uneconomical, and the desired effect of preserving freshness in the presence of air will not be achieved. Furthermore, if L-ascorbic acid is below the lower limit of this range, a sufficient freshness preservation effect cannot be obtained;
The stabilizing effect of iron () is also insufficient. The liquid concentration of L-ascorbic acid and iron () compound in this aqueous freshness preservation agent varies depending on the type of food and the method of application of the liquid, but it is usually the concentration of the total amount of L-ascorbic acid and iron () compound. The content ranges from 0.1 to 30% by weight, preferably from 1.0 to 20% by weight. In the present invention, the amount of L-ascorbic acid and iron () compound applied to the food is not particularly limited and can be determined as appropriate depending on the target food, desired storage period, etc. The aqueous freshness-preserving agent of the present invention containing L-ascorbic acid and iron () compound is usually used by applying or spraying on food, or by dipping the food, but there are no particular restrictions on the method of application. It may also be used. Regarding the mechanism of action of the freshness preserving agent of the present invention, please refer to L
- In the presence of ascorbic acid, active divalent iron ions react with contacting molecular oxygen to generate superoxide (O 2 ) in a stable state according to the following formula, and it is thought that this plays a major role. It will be done. Fe()+O 2 Fe()・O 2 Fe()・O 2 Fe()・O 2 +Fe()Fe()・O 2・Fe()Fe()・O 2・Fe() According to the present invention In this case, it is not necessary to completely remove oxygen as in the conventional method, and on the contrary, it is possible to use oxygen to maintain the freshness of food for a long time and prevent spoilage, which is an excellent effect. The present invention is particularly suitable for application to maintaining the freshness, preservative, and preservation of fresh foods such as vegetables, fruits, meat, seafood, etc., which tend to lose their freshness, and fish paste products. The freshness preservation agent of the present invention does not use any harmful fungicides and is a combination of ingredients that are safe for humans and livestock. It is especially advantageous in that it can be used with confidence and can maintain consistent freshness from the place of production to the consumer. Next, the present invention will be explained in more detail based on examples. Example (A) Preparation of freshness preserving agent 27.5 g of ferrous sulfate heptahydrate (molecular weight 278.03) was dissolved in water to make 100 ml, then 0.5 g of L-ascorbic acid was added and dissolved to form an aqueous solution of iron L-ascorbate. A stock solution was prepared. Next, this stock solution was diluted 50 times with water to prepare a freshness preserving agent. (B) Freshness retention test Spinach freshly purchased from the market (100
g), bananas (115 g each), and pork (100 g) were each sprayed with 5 ml of the above freshness preserving agent, and placed in a transparent polyethylene bag (30 cm x 25 cm) at room temperature (20°C).
The freshness of each food was observed over time and the occurrence of spoilage (sliminess, putrid odor) was observed. An untreated test was conducted in parallel. The results are shown in the table below. From the results in the table below, compared to the comparative example, using the freshness preserving agent of the present invention will keep spinach fresh for 4 to 5 days, the yellow skin of banana will return to its original green color, and the flesh will be better than the comparative example. The effect is that it stays hard for 5 to 6 days.
Also, pork lasted for 3 to 4 days. In addition, L-ascorbic acid aqueous solution (10% by weight)
In the same way as above, spinach, banana,
When tested by spraying it on pork, the results were almost the same as the comparative example in the table below, and no freshness preservation effect was observed.
【表】【table】
Claims (1)
から選ばれた鉄（）化合物の少なくとも１種と
Ｌ−アスコルビン酸とを組合せてなり、Ｌ−アス
コルビン酸の量が前記鉄（）化合物中の鉄に対
し３〜15重量％の範囲である水溶液からなること
を特徴とする食品の鮮度保持剤。1 A combination of at least one iron () compound selected from ferrous sulfate, ferrous chloride, and ferrous nitrate and L-ascorbic acid, and the amount of L-ascorbic acid is the same as the iron ( ) A food freshness-preserving agent comprising an aqueous solution containing 3 to 15% by weight of iron in the compound.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1810583A JPS59143576A (en) | 1983-02-08 | 1983-02-08 | Agent for keeping freshness of food |
| 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 |
|---|---|---|---|
| JP1810583A JPS59143576A (en) | 1983-02-08 | 1983-02-08 | Agent for keeping freshness of food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59143576A JPS59143576A (en) | 1984-08-17 |
| JPS6136913B2 true JPS6136913B2 (en) | 1986-08-21 |
Family
ID=11962341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1810583A Granted JPS59143576A (en) | 1982-11-05 | 1983-02-08 | Agent for keeping freshness of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59143576A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4745129A (en) * | 1983-06-18 | 1988-05-17 | Technology and Minato Sangyo Co. Ltd. | Chemically-active aqueous solution and solid substance containing divalent iron ions |
-
1983
- 1983-02-08 JP JP1810583A patent/JPS59143576A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59143576A (en) | 1984-08-17 |
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