JPS62146585A - Preservation of food - Google Patents

Abstract

PURPOSE:To stabilize and increase the taste of a food during preservation, by putting the food together with ascorbic acid (salt) in a hermetically sealed container and cooling and preserving the food at a specific temperature. CONSTITUTION:A food, particularly perishable food, together with ascorbic acid (salt), preferably L-ascorbic acid, is put in a hermetically sealed container and cooled and preserved at <=2 deg.C and a temperature at which the food is not frozen at all or hardly frozen.

Description

[Detailed Description of the Invention] It is known and excellent method to put food in a sealed container and store it at a temperature below 2°C, at a temperature where the food does not freeze at all or hardly. There is a strong desire to maintain freshness and improve the flavor of foods, and there is an increasing shift toward health foods.

The present invention addresses this need.

That is, in this method, food is placed in a sealed container and ascorbic acid or its salt is enclosed, and then the food is stored at a temperature as low as possible, below 2°C, and above a temperature at which the food does not freeze at all or hardly.

Ascorbic acid or its salts have reducing properties and are not only harmless but also very good for health. A representative example thereof is L-ascorbic acid, which has strong reducing properties. It has an excellent ability to prevent oxidation, but on the other hand, it has the disadvantage of being easily oxidized in air at room temperature and having a short shelf life.

However, when food is placed in an airtight container, ascorbic acid or its salt is enclosed, and the food is then cooled to a temperature as low as 2°C or below, but above a temperature at which the food does not freeze at all or almost never, ascorbic acid or its salts are removed. The oxidation of the salt is slowed down, resulting in greater sustainability, and the food is gradually and favorably aged, resulting in an extremely stable increase in umami flavor, making it extremely desirable as a health food.

Food is optional, but fresh foods, dairy products, cakes, and especially fresh foods have special effects.

This effect does not appear if the food is stored chilled at 3°C or higher.

Ascorbic acid or its salt, L-ascorbic acid is the most effective.

If the airtight container is durable and can be opened and closed repeatedly, such as a refrigerator, cold room, or refrigerator, it can be used repeatedly for a long period of time, and it can also be stored in large quantities, making it extremely economical and productive. This increases the transportability and transportability.

The present invention not only increases the flavor of foods but also increases their preservability, which is also a major feature.

Example 1 Strawberries in an open container are placed in a refrigerator that can be opened and closed freely and sealed, and approximately 50 g of L-ascorbic acid is added.
Enclose, seal, and store refrigerated at approximately -1°C for 5 days.

Compared to the product that did not contain L-ascorbic acid, it was completely fresh, had no abnormalities, and was extremely delicious when eaten, making it an excellent health food.

Example 2 Black tea was placed in a container made of a resin film with extremely low oxygen permeability, and approximately 3 g of L-ascorbic acid was enclosed, followed by heat sealing. Then -
Store refrigerated at 1°C for 3 months.

Compared to the product that did not contain L-ascorbic acid, it was completely fresh, had no abnormalities, was extremely delicious, and was excellent as a health food.

Example 3 A test was conducted in exactly the same manner as in Example 2 except that green tea was used instead of black tea, and the results were exactly the same.

Example 4 Fresh fish is placed in a waterproof container made of a resin film that has high oxygen permeability but almost no water permeation, and is stored in a refrigerator that can be opened and closed freely and that can be airtight, and does not contain L-ascorbic acid. Compared to this, it was completely fresh and had no abnormalities, and when I ate it, it was extremely delicious, and it was also extremely good as a health food.

Example 5 Example 4 except that the fresh fish was frozen at -20°C.
When tested in exactly the same manner as above, the results were exactly the same.

Example 6 Beef in an open container is placed in a refrigerator that can be opened and closed, and sealed, and about 50 g of L-ascorbic acid is sealed and stored at about -1°C for 10 days.This is L-ascorbic acid. Compared to the product that did not contain acid, it was completely fresh, no abnormalities were observed, and it was extremely delicious when eaten, making it an excellent health food.

Example 7 A baked manju was placed in a container made of a resin film with extremely low oxygen permeability, and L-ascorbic acid was added to the container.
Approximately 5g is enclosed and heat-sealed. This is approximately −
Store refrigerated at 3°C for 20 days.

This is compared to the one that does not contain L-ascorbic acid,
No abnormalities were observed, and when I ate it, it was extremely delicious.
It was also an excellent health food.

Example 8

Claims (1)

[Claims] 1. Food is placed in an airtight container, and ascorbic acid or its salt is enclosed, and then the food is stored at a temperature below 2°C, but above a temperature at which the food does not freeze at all or hardly. Characteristic food preservation methods. 2. The food preservation method according to claim 1, wherein the airtight container is strong and can be opened and closed repeatedly. 3. The method for preserving food according to claim 1 or 2, wherein the food is a fresh food. 4. Claim 1 or 2 in which the food is a dairy product
Preservation method of food mentioned in section. 5. Claim 1 or 2 in which the food is a cake
Preservation method of food mentioned in section.