JPS62232366A - Solution for dehydrating food directly - Google Patents
Solution for dehydrating food directlyInfo
- Publication number
- JPS62232366A JPS62232366A JP7620586A JP7620586A JPS62232366A JP S62232366 A JPS62232366 A JP S62232366A JP 7620586 A JP7620586 A JP 7620586A JP 7620586 A JP7620586 A JP 7620586A JP S62232366 A JPS62232366 A JP S62232366A
- Authority
- JP
- Japan
- Prior art keywords
- food
- solution
- water
- foods
- salt
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 46
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 47
- 230000018044 dehydration Effects 0.000 claims abstract description 28
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 239000012528 membrane Substances 0.000 claims abstract description 17
- 239000000126 substance Substances 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 150000001413 amino acids Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 102000016943 Muramidase Human genes 0.000 claims abstract description 9
- 108010014251 Muramidase Proteins 0.000 claims abstract description 9
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 9
- 239000004325 lysozyme Substances 0.000 claims abstract description 9
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 9
- 229960000274 lysozyme Drugs 0.000 claims abstract description 9
- 150000007524 organic acids Chemical class 0.000 claims abstract description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 235000014103 egg white Nutrition 0.000 claims description 9
- 210000000969 egg white Anatomy 0.000 claims description 9
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract description 30
- 239000000243 solution Substances 0.000 abstract description 25
- 230000003204 osmotic effect Effects 0.000 abstract description 6
- 239000007864 aqueous solution Substances 0.000 abstract description 3
- 229920000057 Mannan Polymers 0.000 abstract description 2
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 abstract description 2
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 16
- 239000004471 Glycine Substances 0.000 description 8
- 235000001014 amino acid Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 235000019645 odor Nutrition 0.000 description 6
- 239000001630 malic acid Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 241000555825 Clupeidae Species 0.000 description 3
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000019512 sardine Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920000298 Cellophane Polymers 0.000 description 2
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 229920002978 Vinylon Polymers 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000978776 Senegalia senegal Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000001420 bacteriolytic effect Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000005038 ethylene vinyl acetate Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000002727 hyperosmolar Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- LUEWUZLMQUOBSB-GFVSVBBRSA-N mannan Chemical class O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O[C@H]3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-GFVSVBBRSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 229910000069 nitrogen hydride Inorganic materials 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、食品の食味を変えることなく、所望。[Detailed description of the invention] [Industrial application field] The present invention can achieve desired results without changing the taste of foods.
の脱水率に脱水することを可能とし、しかも長期にわた
って反復使用出来る食品の直接脱水液に関する。The present invention relates to a direct dehydration solution for foods that can be dehydrated to a dehydration rate of 1, and can be used repeatedly over a long period of time.
食品を変質させないで水分のみを除去すれば食品の鮮度
保持、冷凍破壊の防止、保形性の向上、調理時の加熱エ
ネルギーや加熱時間の減少など、多くの利点があるため
、種々研究が推進され、食品を低温で浸透圧の差によっ
て脱水する方法が行なわれるようになった。この方法は
、例えば特公昭５８−５８１２４、ＵＳＰ−４３８３３
７６などに記載されているように、高浸透圧物質と、透
水性半透膜（以下、半透膜という）とを組合わせた特殊
なシート状物質を用い、これに食品を包んで脱水する方
法である。しかし、この方法は機械によって自動化する
ことは困難で、人手を要し、人聞生産には不適当であっ
た。Removing only water without altering the quality of food has many benefits, such as keeping food fresh, preventing breakage by freezing, improving shape retention, and reducing heating energy and heating time during cooking, so various research is being promoted. As a result, a method of dehydrating food at low temperatures using the difference in osmotic pressure began to be used. This method is used, for example, in Japanese Patent Publication No. 58-58124, USP-43833.
As described in 76, etc., food is dehydrated by wrapping it in a special sheet-like material that combines a high osmotic pressure substance and a water-permeable semipermeable membrane (hereinafter referred to as semipermeable membrane). It's a method. However, this method is difficult to automate with a machine and requires human labor, making it unsuitable for human production.
そのため、本発明者等は、先に食品を半透膜に包装し、
これを高浸透圧物質の直接脱水液に所定時間浸漬し、食
品を所望の脱水率に脱水するとともに、水分等を吸収し
た直接脱水液を減圧して、これらを除去し、反復使用す
る方法により上記の問題を解決した。Therefore, the present inventors first packaged food in a semipermeable membrane,
The food is immersed in a direct dehydration solution of a high osmotic substance for a predetermined period of time to dehydrate the food to the desired dehydration rate, and the direct dehydration solution that has absorbed moisture is depressurized to remove these and then used repeatedly. Solved the above problem.
しかし、上記直接脱水液は、一般菌の増殖速度が早くて
腐敗し易く、長期の使用に耐えない欠点があった。However, the above-mentioned direct dehydration solution has the drawback that the growth rate of common bacteria is fast and it is easily putrefied, making it unsustainable for long-term use.
（従来技術とその問題点〕
本発明は上記の事情に鑑み、腐敗することなく、比較的
長期間にわたって使用出来る直接脱水液を提供すること
を目的とする。(Prior art and its problems) In view of the above circumstances, the present invention aims to provide a direct dehydration solution that can be used for a relatively long period of time without spoiling.
本発明は上記の目的を達成するためになされたもので、
その要旨は、透水性半透膜に包装された食品に、上記透
水性半透膜を介して接触させ、食品中の水分を透水性半
透膜を通して吸収除去する食品の直接脱水液であって、
液状高浸透圧物質、エタノール、およびアミノ酸または
その塩から選ばれた少なくとも一種類よりなる食品の直
接脱水液、或いは、液状高浸透圧物質、エタノール、ア
ミノ酸またはその塩より選ばれた少なくとも一種類と、
有機酸またはその塩、卵白リゾチームより選ばれた一種
類以上を含む食品の直接脱水液にある。The present invention has been made to achieve the above objects,
Its gist is that it is a direct dehydration solution for food that is brought into contact with food packaged in a water-permeable semi-permeable membrane through the water-permeable semi-permeable membrane, and absorbs and removes water in the food through the water-permeable semi-permeable membrane. ,
A direct dehydration solution of food consisting of at least one selected from a liquid hyperosmotic substance, ethanol, and an amino acid or its salt; or a liquid hyperosmotic substance, ethanol, and at least one selected from an amino acid or its salt. ,
Direct dehydration of foods containing one or more selected organic acids or their salts and egg white lysozyme.
以下、本発明の詳細な説明する。 The present invention will be explained in detail below.
本発明において対象とする食品は、生の魚介類、肉等の
生鮮動物性食品、野菜、果物などの植物性食品で、特に
脱水することによって保存性が増す食品、冷凍耐性が向
上する食品、食味がよくなる食品、調理性が改善される
食品等である。Foods targeted by the present invention include fresh animal foods such as raw seafood and meat, plant foods such as vegetables and fruits, and in particular, foods whose preservability is increased by dehydration, foods whose freezing resistance is improved, These include foods that taste better and foods that are easier to cook.
また、半透膜は、水ｄ３よび水分子とほぼ同じ大きさの
分子は通すが高分子物を通さず、食品に直接接触しても
安全なものが用いられる。例えば、低延伸性ビニロンフ
ィルム、普通セロハン、コロジオン膜、エヂレン酢酸ビ
ニール共重合体フィルム等が好適である。これらフィル
ムは、水および食品中の不要成分であるアンモニア、ト
リメチルアミン、ジメチルアミン、ホルムアルデヒド、
食塩などは透過するが、有効成分である蛋白質、糖類、
ミネラル、ビタミン類などはほとんど透過しない。In addition, the semipermeable membrane used is one that allows water d3 and molecules approximately the same size as water molecules to pass through, but does not allow polymer substances to pass through, and is safe even when it comes into direct contact with food. For example, low-stretchability vinylon film, ordinary cellophane film, collodion film, ethylene vinyl acetate copolymer film, etc. are suitable. These films contain unnecessary components such as ammonia, trimethylamine, dimethylamine, and formaldehyde in water and food.
Salt and other substances pass through it, but the active ingredients such as proteins, sugars,
Minerals and vitamins hardly pass through.
また、本発明に係る直接脱水液の主成分となる液状高浸
透圧物質は、上記半透膜を実質的に通さないものでなけ
ればならないが、完全にその透過を阻止することは出来
ないので、食品、食品添加物、食品加工材として使用が
許可されたものが用いられる。例えば、水あめ、ショ糖
等の糖類の濃厚水溶液、マンナン質、アルギン酸ソーダ
、カラギーナン、アラビヤゴム等の天然高分子、メチル
セルローズ類、ポリアクリル酸ソーダ、グリセリン、プ
ロピレングリコールなどの合成高分子物あるいは合成物
が好適である。Furthermore, the liquid high osmotic pressure substance that is the main component of the direct dehydration solution according to the present invention must be one that does not substantially pass through the semipermeable membrane, but it is not possible to completely prevent its permeation. , those approved for use as foods, food additives, and food processing materials are used. For example, concentrated aqueous solutions of sugars such as starch syrup and sucrose, natural polymers such as mannans, sodium alginate, carrageenan, and gum arabic, synthetic polymers or compounds such as methylcellulose, sodium polyacrylate, glycerin, and propylene glycol. is suitable.
また、上記液状高浸透圧物質に添加されるもののうち、
エタノールは、カビの発生を抑制するためのもので、そ
の■は、直接脱水液中の濃度として０．５〜５ｗｔ％が
好ましい。この聞が０．５ｗｔ％未満では、カビの発生
を抑制する効果がなく、５％を越えると不経済であるば
かりでなく、食品にアルコール臭がつき、アミノ酸の溶
解聞が減少する。アミノ酸またはその塩は、一般菌の増
殖を抑制するもので、例えば、グリシン、グルタミン酸
、アラニン、またはそれらの塩等が用いられ、その母は
０．５〜２ｗｔ％が好ましく、農が０．５ｗｔ％未満で
は、一般菌に対する抑制効果がなく、２ｗｔ％を越える
と、結晶が析出し易くなったり、食品に味、或いは色が
つくことがある。Furthermore, among the things added to the liquid hyperosmotic substance,
Ethanol is used to suppress the growth of mold, and its concentration in the direct dehydration solution is preferably 0.5 to 5 wt%. When this content is less than 0.5 wt%, there is no effect of suppressing the growth of mold, and when it exceeds 5%, it is not only uneconomical, but also gives the food an alcohol odor and reduces the amount of amino acids dissolved. The amino acid or its salt suppresses the growth of general bacteria, and for example, glycine, glutamic acid, alanine, or salts thereof are used. If it is less than 2% by weight, there will be no inhibitory effect on general bacteria, and if it exceeds 2wt%, crystals will tend to precipitate or the food may be stained with taste or color.
上記エタノール、アミノ酸またはその塩の添加により、
直接脱水液の腐敗は大幅に遅延されるが、有機酸または
その塩、卵白リゾチーム、プロピレングリコールを添加
すると、種々な効果が発揮され、腐敗はさらに遅延され
る。すなわら、有機酸またはその塩は発生するＮＨ３、
アミン等を中和してｐｌ−１を下げる効果があり、例え
ばリンゴ酸、クエン酸、酢酸、アルスコルピン酸、ソル
ビン酸または、その塩などが用いられ、その量は、０．
１〜１ｗｔ％が好ましく、守が０．１ｗｔ％未満ではｌ
）Ｈを下げる効果がなく、１ｗｔ％を越えると、設備材
料が高価につき、さらに、食品に臭いがついたり、食味
が変化したりすることがある。卵白リゾチームは溶菌作
用があり、その邑は、０．０１〜０．０５Ｗｔ：％が好
ましい。添加のが０．０１ｗｔ：％未満では、上記効果
が発揮されず、０、Ｑ５ｗｔ％を越えると、高価なもの
であるため、経済性を失う。By adding the above ethanol, amino acid or its salt,
The spoilage of direct dehydration liquid is significantly delayed, but the addition of organic acids or their salts, egg white lysozyme, and propylene glycol exerts various effects and further delays the spoilage. In other words, the organic acid or its salt generates NH3,
It has the effect of lowering pl-1 by neutralizing amines, etc., and for example, malic acid, citric acid, acetic acid, ascorbic acid, sorbic acid, or a salt thereof is used, and the amount thereof is 0.
1 to 1 wt% is preferable, and if the protection is less than 0.1 wt%, l
) If it exceeds 1 wt%, the equipment and materials become expensive, and furthermore, the food may develop an odor or change in taste. Egg white lysozyme has a bacteriolytic effect, and its concentration is preferably 0.01 to 0.05 Wt:%. If the amount added is less than 0.01 wt:%, the above effects will not be exhibited, and if it exceeds 0.5 wt%, it will be expensive and lose economic efficiency.
この他、必要に応じて添加されるものとしてプロピレン
グリコールがある。これはエタノールの蒸気圧を低下さ
せ、−殺菌の増殖を抑制するが、液状高浸透圧物質がプ
ロピレングリコールの場合には当然のことながら使用さ
れない。使用される場合のｍは、１〜３ｗｔ％が好まし
い。伍が１Ｗし％未）１では、上記効果がなく、３ｗｔ
％を越えると直接脱水液の粘度が上り、エネルギーコス
トが高くなり、またアミノ酸の溶解量が低下する。In addition, propylene glycol is added as necessary. This lowers the vapor pressure of the ethanol and - inhibits the growth of germs, but is of course not used if the liquid hyperosmolar substance is propylene glycol. When used, m is preferably 1 to 3 wt%. When 5 is 1W and %)1, there is no above effect, and 3wt
%, the viscosity of the direct dehydration solution increases, energy cost increases, and the amount of dissolved amino acids decreases.
このように、液状高浸透圧物質にエタノール、アミノ酸
またはその塩より選ばれた少なくとも一種類を配合した
直接脱水液、或いは上記直接脱水液にさらに有様酸また
はその塩、卵白リゾチームより選ばれた一種以上および
必要に応じてプロピレングリコールを配合した直接脱水
液は、カビが発生しにくく、−殺菌の増殖も遅く、腐敗
が遅延され、食品の直接脱水液としての使用を良期にわ
たって可能とする。In this way, a direct dehydration solution containing at least one selected from ethanol, an amino acid, or a salt thereof added to a liquid hyperosmotic substance, or a direct dehydration solution containing at least one selected from ethanol, an amino acid, or a salt thereof, or a specific acid or salt thereof, or egg white lysozyme added to the above-mentioned direct dehydration solution. A direct dehydration solution containing one or more types of food and propylene glycol as necessary is less likely to grow mold, - slows the growth of germs, and delays spoilage, making it possible to use it as a direct dehydration solution for food for a good period of time. .
次に実施例、比較例を示して本発明を説明する。 Next, the present invention will be explained by showing examples and comparative examples.
実施例１
厚さ１８μｍのビニロンシート（東京セロハン紙株式会
社製、ＬＨ−１８＞を用いて、新鮮ないわし、ステーキ
用牛肉それぞれ１００ｇを別個に真空包装し、これらを
２℃に保持したエタノール０．５ｗｔ％、グリシンＱ、
５ｗｔ％を含む別個の濃度５０ｗｔ％のショ糖水溶液に
、それぞれ２４時間浸漬した。Example 1 100 g each of fresh sardines and steak beef were vacuum-packed separately using a 18 μm thick Vinylon sheet (manufactured by Tokyo Cellophane Paper Co., Ltd., LH-18), and these were packaged in ethanol 0, which was maintained at 2°C. .5wt%, glycine Q,
Each sample was immersed in a 50 wt% aqueous sucrose solution containing 5 wt% for 24 hours.
これを繰返して、いわし、牛肉それぞれ３００ｑを浸漬
処理した。これら、いわし、牛肉をそれぞれ処理した液
のはいった容器の上部を開き、２０℃の室内に５時間放
置した侵密閉して、経時的−殺菌数、カビ発生の有無、
臭いを調べた。結比較例１
エタノール、グリシンを含まない脱水液を用いた他は、
実施例１と全く同じにして、経時的−殺菌数、カビ発生
の有無、臭いを調べた。結果を第２表に示す。This process was repeated to soak 300q of each of sardines and beef. The tops of the containers containing the solutions used to treat sardines and beef were opened, and the containers were sealed and left in a room at 20°C for 5 hours.
I checked the smell. Comparative Example 1 Except for using a dehydrated solution containing no ethanol or glycine,
In exactly the same manner as in Example 1, the number of sterilizations over time, presence or absence of mold growth, and odor were examined. The results are shown in Table 2.
第２表
第１表および第２表より、アルコール、グリシンを含ま
ない脱水液は、−殺菌の増加、カビおよび腐敗臭の発生
が早く、短期間に変質することがわかる。Table 2 From Tables 1 and 2, it can be seen that the dehydrated solution containing no alcohol or glycine increases sterilization, generates mold and putrid odors quickly, and deteriorates in a short period of time.
実施例２
脱水液として、エタノール５ｗｔ％、グリシン２ｗｔ％
、ｄＪ−リンゴ酸１ｗｔ％、卵白リゾチームＯ，Ｑ５ｗ
ｔ％、プロピレングリコール３ｗｔ％を含む３Ｑｗｔ％
の水あめ水溶液１．１を用い、容器開放時の至温を２５
℃とした他は実施例１と同じ操作、条件で経時的な一般
菌数、カビの発生の有無、臭いを調べた。結果を第３表
に示す。Example 2 As dehydration liquid, ethanol 5wt%, glycine 2wt%
, dJ-malic acid 1wt%, egg white lysozyme O, Q5w
t%, 3Qwt% containing propylene glycol 3wt%
Using a starch syrup aqueous solution 1.1, the maximum temperature when opening the container is 25
The general bacterial count, the presence or absence of mold growth, and odor were examined over time under the same operations and conditions as in Example 1, except that the temperature was changed to ℃. The results are shown in Table 3.
第３表
比較例２
エタノール、グリシン、ｄＪ−リンゴ酸、卵白リゾデー
ム、プロピレングリコールを含まない脱水液を用いた他
は、実施例２と全く同じ操作、条件で、経時的な一般菌
数、カビの発生有無、臭いを調べた。結果を第４表に示
す。Table 3 Comparative Example 2 The general bacterial count and mold count over time were determined under the same operations and conditions as in Example 2, except that a dehydrated solution containing no ethanol, glycine, dJ-malic acid, egg white lysodeme, or propylene glycol was used. The presence or absence of odor was investigated. The results are shown in Table 4.
第４表
第３表、第４表よりアルコール、グリシン、ｄｉ−リン
ゴ酸、卵白リゾチーム、プロピレングリコールを含まな
い脱水液は、短期間に変質、腐敗してしまうことがわか
る。From Tables 3 and 4, it can be seen that dehydrated liquids that do not contain alcohol, glycine, di-malic acid, egg white lysozyme, and propylene glycol deteriorate and spoil in a short period of time.
また、ショ糖と水あめの違いはあるが、第１表、第３表
の比較により、エタノール、グリシンに、ざらにｄＪ−
リンゴ酸、卵白リゾチーム、プロピレングリコールを加
えた脱水液の方が、−殺菌数の増加が遅いことがわかる
。Also, although there is a difference between sucrose and starch syrup, a comparison of Tables 1 and 3 shows that ethanol, glycine, and dJ-
It can be seen that the dehydrated solution containing malic acid, egg white lysozyme, and propylene glycol increases the number of sterilizations more slowly.
（効果）
以上述べたように、本発明に係る食品の直接脱水液は、
経時的な変質が少なく、吸収した水分を減圧除去すれば
、反復使用することが可能で、極めて効率的な食品の直
接脱水が出来る。(Effects) As described above, the direct dehydration solution for food according to the present invention has the following effects:
There is little deterioration over time, and if absorbed water is removed under reduced pressure, it can be used repeatedly, and extremely efficient direct dehydration of foods is possible.
Claims (2)
透膜を介して接触させ、食品中の水分を透水性半透膜を
通して吸収除去する食品の直接脱水液であって、液状高
浸透圧物質、エタノール、およびアミノ酸またはその塩
から選ばれた少なくとも一種類よりなることを特徴とす
る食品の直接脱水液。(1) A direct dehydration solution for food that is brought into contact with food packaged in a water-permeable semi-permeable membrane through the water-permeable semi-permeable membrane, and absorbs and removes water in the food through the water-permeable semi-permeable membrane, A direct dehydration solution for food, comprising at least one selected from a liquid hyperosmotic substance, ethanol, and an amino acid or a salt thereof.
透膜を介して接触させ、食品中の水分を透水性半透膜を
通して吸収除去する食品の直接脱水液であって、液状高
浸透圧物質、エタノール、およびアミノ酸またはその塩
より選ばれた少なくとも一種類と、有機酸またはその塩
、卵白リゾチームより選ばれた一種類以上を含むことを
特徴とする食品の直接脱水液。(2) A direct dehydration solution for food that is brought into contact with food packaged in a water-permeable semi-permeable membrane through the water-permeable semi-permeable membrane, and absorbs and removes water in the food through the water-permeable semi-permeable membrane, A direct dehydration solution for food, comprising at least one selected from a liquid hyperosmotic substance, ethanol, and an amino acid or a salt thereof, and one or more selected from an organic acid or a salt thereof, and egg white lysozyme.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7620586A JPS62232366A (en) | 1986-04-02 | 1986-04-02 | Solution for dehydrating food directly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7620586A JPS62232366A (en) | 1986-04-02 | 1986-04-02 | Solution for dehydrating food directly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62232366A true JPS62232366A (en) | 1987-10-12 |
| JPH0259714B2 JPH0259714B2 (en) | 1990-12-13 |
Family
ID=13598656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7620586A Granted JPS62232366A (en) | 1986-04-02 | 1986-04-02 | Solution for dehydrating food directly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62232366A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63133973A (en) * | 1986-11-27 | 1988-06-06 | Ribu Internatl:Kk | Dehydration of food |
-
1986
- 1986-04-02 JP JP7620586A patent/JPS62232366A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63133973A (en) * | 1986-11-27 | 1988-06-06 | Ribu Internatl:Kk | Dehydration of food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0259714B2 (en) | 1990-12-13 |
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| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |