JPS62239974A - Freshness retaining agent for food, freshness retention using said agent and apparatus therefor - Google Patents

Freshness retaining agent for food, freshness retention using said agent and apparatus therefor

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Publication number
JPS62239974A
JPS62239974A JP8311386A JP8311386A JPS62239974A JP S62239974 A JPS62239974 A JP S62239974A JP 8311386 A JP8311386 A JP 8311386A JP 8311386 A JP8311386 A JP 8311386A JP S62239974 A JPS62239974 A JP S62239974A
Authority
JP
Japan
Prior art keywords
food
freshness
carbon dioxide
foods
ammonium bicarbonate
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.)
Pending
Application number
JP8311386A
Other languages
Japanese (ja)
Inventor
Kazuyoshi Osumi
大角 員義
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NIPPON MICRO-BU KAGAKU KK
Original Assignee
NIPPON MICRO-BU KAGAKU KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by NIPPON MICRO-BU KAGAKU KK filed Critical NIPPON MICRO-BU KAGAKU KK
Priority to JP8311386A priority Critical patent/JPS62239974A/en
Publication of JPS62239974A publication Critical patent/JPS62239974A/en
Pending legal-status Critical Current

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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

PURPOSE:To impart bacteriostatic effect, prevent or remarkably delay putrefaction of a food and make it possible to retain the freshness of the food for a long period, by spraying a mixed aqueous solution of ammonium bicarbonate and common salt together with gaseous carbon dioxide on a food. CONSTITUTION:A mixed aqueous solution of ammonium bicarbonate and common salt is heated in a steam generator 3 to generate steam. Foods 9, e.g. fresh fish, are contained in a treating chamber 8 and the above-mentioned steam 6, together with gaseous carbon dioxide, is then sprayed on the foods 9. As a result, effect on inhibition of bacterial growth, e.g. bacteriostatic effect, can be imparted to various foods to prevent or remarkably delay putrefaction of the foods and the freshness of the foods can be sustained for a long period.

Description

【発明の詳細な説明】 〔技術分野〕 本発明は新規な食品の鮮度維持剤とこの維持剤を用いて
食品の鮮度を維持する方法及び装置に関するものである
DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention relates to a novel food freshness maintaining agent and a method and apparatus for maintaining food freshness using this preserving agent.

〔従来の技術とその問題点〕[Conventional technology and its problems]

従来、食品特に鮮魚、精肉、野菜等の生鮮食品の長期保
存乃至鮮度維持には冷凍貯蔵法、薬品添加法等各種の手
段が講じられており、それぞれ効果があるが、また難点
もあり充分満足するほどには至っていないのが現状であ
る。
Conventionally, various methods such as frozen storage methods and chemical addition methods have been used for long-term preservation and freshness maintenance of fresh foods, especially fresh fish, meat, vegetables, etc., and although each method is effective, they also have drawbacks and are not fully satisfactory. The current situation is that this has not yet been achieved.

例えば冷凍貯蔵法の場合、ごく低温下での取扱作業やそ
の設備を必要としたり、解凍後に却って腐敗が進行しや
すくなる等の問題がある。また化学薬品を添加する保存
法も近年各種合成防腐剤の使用による保健上の問題によ
り次第にその実施が禁止乃至制限される傾向にある。従
って折角生産した又は鯖大した食品も短時日の中に鮮度
を失って食用に供し得えず廃棄の止むなきに至ったり腐
敗したものを食べて中毒症状をおこしたり食品衛生、或
は食品経済の上からも種々難点があった。
For example, in the case of frozen storage, there are problems such as requiring handling operations and equipment at very low temperatures, and that spoilage is more likely to progress after thawing. Furthermore, in recent years, preservation methods that involve adding chemicals have been increasingly prohibited or restricted due to health problems caused by the use of various synthetic preservatives. Therefore, even food that has been produced with great effort or made into mackerel size loses its freshness within a short period of time, making it unusable and having to be discarded, or eating rotten food and causing poisoning symptoms, resulting in food hygiene or food economic problems. There were various difficulties from the top as well.

かくてこれら食品を繁鎖な低湿下の作業を必要とけず高
価な設備や保健上難点を右する薬品を用いることなく、
長く保存乃至鮮度保持をはかり少なくともその腐敗の進
行を一定期間遅延させて、生産者の出荷調整、需要への
即時対応等をはかりうる食品の鮮度維持剤とこの維持剤
を用いて食品の鮮度を維持する方法及び装置を提供する
ことが本発明の目的である。
In this way, these foods can be processed without the need for laborious work in low humidity conditions, without the use of expensive equipment or chemicals that pose health risks.
A food freshness preserving agent that can be preserved or kept fresh for a long time and at least delay the progress of spoilage for a certain period of time, allowing producers to adjust shipments and respond immediately to demand; and a food freshness preserving agent using this preserving agent. It is an object of the present invention to provide a method and apparatus for maintaining.

(問題点を解決するための手段) かくて本発明は重炭酸アンモニウムと食塩の混合水溶液
からなり、炭酸ガスとともに噴霧して用いる食品の鮮度
維持剤を提供するものである。本発明はまた重炭酸アン
モニウムと食塩の混合水溶液を炭酸ガスとともに食品に
噴霧することからなる食品の鮮度維持法を提供するもの
であり、更に本発明は重炭酸アンモニウムと食塩の混合
水溶液を加熱して蒸気を発生する装置、処理すべき食品
を収容し、これに前記蒸気を炭酸ガスとともに噴霧する
処理室を有することを特徴とする食品の鮮度維持効果を
提供するものである。
(Means for Solving the Problems) Thus, the present invention provides a food freshness maintaining agent which is made of a mixed aqueous solution of ammonium bicarbonate and common salt and is used by spraying with carbon dioxide gas. The present invention also provides a method for maintaining the freshness of food, which comprises spraying a mixed aqueous solution of ammonium bicarbonate and common salt onto the food along with carbon dioxide gas. The present invention provides an effect of maintaining the freshness of food, which is characterized by having a device for generating steam, a processing chamber for accommodating the food to be processed, and spraying the steam together with carbon dioxide gas onto the food.

本発明について更に説明づる。  ゛ 本発明はまず食品の鮮度維持剤を提供するものであり、
本発明にかかる鮮度保持剤は、重炭酸アンモニウム(N
 l−I  HCO3)と食塩(NaCI)の混合水溶
液であり、炭酸ガス(CO2)とともに噴霧して用いる
ものである。
The present invention will be further explained.゛First of all, the present invention provides a food freshness maintaining agent,
The freshness preserving agent according to the present invention comprises ammonium bicarbonate (N
It is a mixed aqueous solution of l-I HCO3) and common salt (NaCI), and is used by spraying it together with carbon dioxide gas (CO2).

この混合液をつくるに当っては重炭酸アンモニウムの過
飽和液をつくりこれを冷却して針状結晶を析出させたそ
の上澄液を採取して重炭酸アンモニウムの飽和液をつく
り、これを食塩水溶液と混合する。食塩は1〜1.5%
、特に1.15%の濃度の水溶液とするのがよい。水溶
液をつくる際は飲料用地下水を用いるのが好ましい。混
合液は食塩水1容に対して重炭酸アンモニウム飽和液1
.5〜2.5容とするのがよく、もっとも好ましい混合
液の組成は1.15%食塩水1容に対して重炭酸アンモ
ニウム飽和液2容である。このときの111度は重炭酸
アンモニウム9.66%、食塩0.38%、比重1.0
83である。
To make this mixed solution, a supersaturated solution of ammonium bicarbonate is made, and this is cooled to precipitate needle-like crystals.The supernatant liquid is collected to make a saturated solution of ammonium bicarbonate, and this is added to a saline solution. Mix with. Salt is 1-1.5%
In particular, an aqueous solution having a concentration of 1.15% is preferable. When preparing an aqueous solution, it is preferable to use potable groundwater. The mixture is 1 volume of saline solution and 1 volume of saturated ammonium bicarbonate solution.
.. The volume is preferably 5 to 2.5 volumes, and the most preferred composition is 1 volume of 1.15% saline to 2 volumes of saturated ammonium bicarbonate. At this time, 111 degrees is ammonium bicarbonate 9.66%, salt 0.38%, specific gravity 1.0
It is 83.

本発明ではかかる重炭酸アンモニウムと食塩の混合液を
加熱し、その蒸気を食品に噴霧するのであり通常炭酸ガ
スとともに噴射する。その際混合液の蒸気を加圧下の炭
酸ガスとともに送り噴霧し別に炭酸ガスのみを同時に噴
霧するのがよいが、この態様に限られない。混合液のみ
の噴霧によっても相当の鮮度維持効果をあげることがで
きる。
In the present invention, such a mixed solution of ammonium bicarbonate and common salt is heated, and the resulting vapor is sprayed onto foods, and is usually sprayed together with carbon dioxide gas. At this time, it is preferable to send and spray the vapor of the mixed liquid together with carbon dioxide gas under pressure, and separately to spray only carbon dioxide gas at the same time, but the method is not limited to this embodiment. Even by spraying only the mixed liquid, a considerable freshness maintenance effect can be achieved.

噴霧は数秒から約1分間程度行なう。Spraying is carried out for about a few seconds to about 1 minute.

上記混合液及び炭酸ガスによる鮮度維持効果をみるため
に細菌を培養した試験管内の培地や市販の各種食肉切片
に上記混合液と炭酸ガスを噴射して試験した結果を示す
後記試験例からも上記混合液には細菌発育阻止効果すな
わち静菌効果がある(殺菌効果はない)こと、噴霧後ポ
リ塩化ビニリデンフィルム等につつんで密閉して0〜4
℃に保持すれば5〜7日内は効果を持続することができ
ることが明らかである。而してこの液を食品に噴霧する
と培地表面は8.6〜9.0のアルカリ性に保たれ、こ
れにより細菌の増殖が抑制されるのであり、更に炭酸ガ
スにより培地乃至食品の表面に均一な薄膜乃至被膜が形
成されて空気中の酸素との接触も抑えて酸化をも防止す
るすることができる。又重炭酸アンモニウムのみでも静
菌効果を発揮しうるが食塩を加えることによってその効
果を高め且保存後も新鮮な色調を保持することができる
。尚この試剤を用いても人体に有害な点はみられない。
In order to see the freshness maintenance effect of the above mixed liquid and carbon dioxide gas, the above test examples are also shown below showing the results of tests by spraying the above mixed liquid and carbon dioxide gas on culture media in test tubes in which bacteria were cultured and on various commercially available meat slices. The mixed solution should have a bacteriostatic effect (not a bactericidal effect) to inhibit bacterial growth, and after spraying, wrap it in polyvinylidene chloride film, etc. and seal it.
It is clear that the effect can be maintained for 5 to 7 days if kept at ℃. When this liquid is sprayed onto food, the surface of the medium is maintained at an alkalinity of 8.6 to 9.0, which inhibits bacterial growth, and the carbon dioxide gas evenly spreads over the surface of the medium and food. A thin film or coating is formed to suppress contact with oxygen in the air and prevent oxidation. Although ammonium bicarbonate alone can exhibit a bacteriostatic effect, adding common salt can enhance this effect and maintain a fresh color tone even after storage. It should be noted that no harm to the human body is observed when using this reagent.

かくて、本発明の鮮度維持剤を好ましくは炭酸ガスとと
もに食品に噴霧すれば、後密閉して0〜4℃の低温に維
持することによって5〜7日間は細菌の発育を阻止して
食品の鮮度を維持し、腐敗を遅らせることができ、ひい
ては生産者の出荷調整をはかり極低温下での作業をなく
し得、又折角生産したものを廃棄するような無駄をはふ
くことができて生産者、消費者、流通業名にも有効であ
る。
Thus, if the freshness maintaining agent of the present invention is sprayed on food, preferably together with carbon dioxide gas, the growth of bacteria is inhibited for 5 to 7 days by sealing the food and maintaining the food at a low temperature of 0 to 4°C. It is possible to maintain freshness and delay spoilage, which in turn allows producers to adjust shipments, eliminate work at extremely low temperatures, and eliminate waste such as discarding produced products. , also valid for consumer and distributor names.

本発明は亦、このような鮮r!I雑持剤を用いて実際に
食品の鮮度維持をはかるための装置を提供するものであ
り、本発明の装置は重炭酸アンモニウムと食塩の混合澄
液を加熱してその然気を発生ずる装置、処理すべき食品
を収容し、これに前記蒸気を炭酸ガスとともに噴霧する
ための処理室を有している。
The present invention also has such freshness! The present invention provides an apparatus for actually maintaining the freshness of food using a miscellaneous agent, and the apparatus of the present invention heats a clear liquid mixture of ammonium bicarbonate and common salt to generate its vapor. , has a processing chamber for accommodating the food to be processed and spraying the steam together with carbon dioxide thereon.

今その一実施例を第1〜2図について順次説明する。1
が上記混合溶液2を貯蔵するためのタンク、3はタンク
2からパイプ4を経て得られる混合溶液2を電気ヒータ
ー5を用いて加熱して然気6を発生する装置であり、7
が高圧の炭酸ガスボンベである。8は処理室でありここ
にたとえばトレイに入れられた処理すべき食品9が収容
される。
One embodiment will now be explained with reference to FIGS. 1 and 2. 1
is a tank for storing the mixed solution 2, 3 is a device for heating the mixed solution 2 obtained from the tank 2 through a pipe 4 using an electric heater 5 to generate natural gas 6;
is a high-pressure carbon dioxide cylinder. Reference numeral 8 denotes a processing chamber in which food 9 to be processed, placed in a tray, for example, is accommodated.

この処理室8の上方には噴霧ノズルが設けられ、この場
合噴霧ノズル10からは炭酸ガスと混合液蒸気、ノズル
11.11からは炭酸ガスが噴射される。処理室8の下
部には、ブロアー12と処理筒13を有する廃気ガス処
理装置14が設けられ、これはパイプ15により処理室
8と接続されている。16は処理室8を冷却しておくた
めの冷凍ユニットである(第2図には図示されていない
)。
A spray nozzle is provided above the processing chamber 8, and in this case, the spray nozzle 10 sprays carbon dioxide gas and mixed liquid vapor, and the nozzle 11.11 sprays carbon dioxide gas. A waste gas treatment device 14 having a blower 12 and a treatment tube 13 is provided at the bottom of the treatment chamber 8 , and is connected to the treatment chamber 8 through a pipe 15 . 16 is a refrigeration unit for cooling the processing chamber 8 (not shown in FIG. 2).

炭酸ガスボンベ7からのパイプ17は後に二つに別れ、
一方のパイプ18は蒸気発生器3の上部に接続し他方の
パイプ19は処理室8の噴霧ノズル11.11に接続す
る。又蒸気発生器3の上方ど処理室8の噴霧ノズル1o
とはパイプ2oによって接続される。上記パイプ4,1
8.19には夫々電磁弁21.22.23が設けられ、
パイプ17には炭酸ガス減圧通気弁24が設けられる。
The pipe 17 from the carbon dioxide cylinder 7 was later separated into two parts,
One pipe 18 is connected to the upper part of the steam generator 3 and the other pipe 19 is connected to the spray nozzle 11.11 of the processing chamber 8. Also, the spray nozzle 1o in the upper processing chamber 8 of the steam generator 3
and are connected by a pipe 2o. The above pipes 4, 1
8.19 are provided with solenoid valves 21, 22, and 23, respectively,
The pipe 17 is provided with a carbon dioxide gas decompression vent valve 24 .

第1図より明らかなように、図示の場合炭酸ガスボンベ
7以外はハウジングAに収容されており、処理室8内部
のみ透視窓より外部から見えるようになっている。
As is clear from FIG. 1, in the case shown, everything except the carbon dioxide gas cylinder 7 is housed in the housing A, and only the inside of the processing chamber 8 can be seen from the outside through the see-through window.

この装置を使用するに当っては、タンク1に貯えられて
いた重炭酸アン、モニウムと食塩の混合液2を電磁弁2
1を問いて蒸気発生装置3に送りここで電気ヒーター5
で加熱、沸騰させて混合液の蒸気6を発生させる。一方
電磁弁22を開いて炭酸ガスボンベ7から炭酸ガスを減
圧通気弁24を経て所定圧力で蒸気発生器3に送り、そ
こで発生した混合液蒸気6とともにパイプ20を通って
噴霧ノズル10から処理室8内の食品9に噴霧する。
When using this device, the mixture 2 of ammonium bicarbonate, monium bicarbonate, and salt stored in the tank 1 must be pumped through the solenoid valve 2.
1 and sends it to the steam generator 3 where the electric heater 5
Heat and boil the mixture to generate steam 6. On the other hand, the electromagnetic valve 22 is opened to send carbon dioxide gas from the carbon dioxide gas cylinder 7 to the steam generator 3 at a predetermined pressure via the decompression vent valve 24, and the mixed liquid vapor 6 generated there passes through the pipe 20 from the spray nozzle 10 to the processing chamber 8. Spray the food 9 inside.

次に電磁弁23を聞いて炭酸ガスのみをパイプ19を通
って処理室8に送り噴霧ノズル11゜11から食品9に
噴霧する。
Next, by listening to the electromagnetic valve 23, only carbon dioxide gas is sent through the pipe 19 to the processing chamber 8 and sprayed onto the food 9 from the spray nozzle 11°11.

処理後は処理室8内に残留する霧をブロアー12により
廃気バイブ15を経て廃気ガス処理装置14に吸引せし
め、ここで無臭化、中和処理して処理筒13から装置外
へ排出させる。尚この処理室8の内部は大気圧により負
圧にし処理中は噴霧が装置外へ漏れないようにし、又こ
の処理室8は別に設けた冷凍ユニット16により内部を
常時冷却せしめておき、処理する場合にも温度を上げな
いようにしながら行なうようにする。又この装置は混合
液のアルカリ性に耐えられる材料によってつくられる。
After the treatment, the mist remaining in the processing chamber 8 is sucked into the exhaust gas processing device 14 via the exhaust vibrator 15 by the blower 12, where it is deodorized and neutralized, and then discharged from the processing cylinder 13 to the outside of the device. . The inside of this processing chamber 8 is kept under negative pressure due to atmospheric pressure to prevent the spray from leaking out of the apparatus during processing, and the inside of this processing chamber 8 is constantly cooled by a separately provided refrigeration unit 16 during processing. Even if this is the case, try not to raise the temperature. The device is also made of materials that can withstand the alkalinity of the mixture.

かくて本発明の装置によるときは、混合液と炭酸ガスの
食品への噴霧作業は短時間に容易、簡単に実施し得、極
低温での面倒な操作など必要でない。装置全体をコンパ
クトに形成し得、少酊の混合液と炭酸ガスの消費によっ
て、酸味臭気を加えることなく、コストを増大させるこ
となく各種良品の腐敗乃至新鮮度喪失を著しく遅延させ
長期の保存をはかることができる。又コンパクトに形成
しつるため工場等に据置いて利用しうるとともに大型の
食品貯蔵車や運搬車に取付けて移動中に利用することも
出来て便利である。
Thus, when using the apparatus of the present invention, the operation of spraying the mixed liquid and carbon dioxide onto foods can be carried out easily and easily in a short time, and there is no need for troublesome operations at extremely low temperatures. The entire device can be made compact, and by consuming a small amount of mixed liquid and carbon dioxide gas, it significantly delays spoilage or loss of freshness of various quality products without adding sour odor or increasing costs, allowing for long-term storage. It can be measured. In addition, since it is compact and can be hung, it can be placed in a factory or the like, and it can also be conveniently attached to a large food storage vehicle or transport vehicle for use while on the move.

尚本発明に係る食品の鮮度維持法はこのような装置を用
いるばかりでなく携帯しうるエアゾール容器に鮮度維持
剤をつめて実施することもできる。
The method for maintaining food freshness according to the present invention can be carried out not only by using such an apparatus, but also by filling a portable aerosol container with a freshness maintaining agent.

たとえば重炭酸アンモニウムと食塩の混合水溶液を35
〜60℃に加熱しこれを液化炭酸ガスと混合して容f1
280〜500!7程度のエアゾール容器につめる。つ
めるときの液化炭酸ガス圧力は2.5〜6気圧である。
For example, a mixed aqueous solution of ammonium bicarbonate and common salt
Heating it to ~60℃ and mixing it with liquefied carbon dioxide gas to make a volume f1
Fill an aerosol container with a size of 280 to 500!7. The liquefied carbon dioxide gas pressure during filling is 2.5 to 6 atmospheres.

これによるときは携帯用の容器により随時食品に手によ
り鮮度維持剤を数秒間噴霧して手軽に食品の鮮度維持を
はかることができる。
In this case, the freshness of the food can be easily maintained by manually spraying the freshness maintaining agent onto the food for a few seconds using a portable container.

(試験例) (1) 重炭酸アンモニウムの結晶粉末4 Kgを水(
飲料用地下水)5gに混合し、ゆっくり加熱しながら4
7℃で過飽和に保つ。このときの液の比重は1.091
である。これを13℃になるまで自然冷ff1l L、
て針状結晶を析出させ、その上澄液(比重1.085)
を静かに採取して重炭酸アンモニウム飽和液を得る。
(Test Example) (1) 4 kg of ammonium bicarbonate crystal powder was mixed with water (
(drinking groundwater) and mix with 5g and slowly heat the
Keep supersaturated at 7°C. The specific gravity of the liquid at this time is 1.091
It is. Cool this naturally until it reaches 13℃.
to precipitate needle-shaped crystals, and the supernatant liquid (specific gravity 1.085)
is gently collected to obtain a saturated ammonium bicarbonate solution.

一方結晶粉末食塩23gを2081.5gの水(飲料用
地下水)に混合溶解し、約1.15%の濃度、約1.0
50の比重の食塩水をつくる。
On the other hand, 23g of crystal powdered salt was mixed and dissolved in 2081.5g of water (drinking underground water) to give a concentration of about 1.15%, about 1.0
Make a saline solution with a specific gravity of 50.

このようにしてえられた重炭酸アンモニウム2容伍と食
塩水1容Rを混合して食品の鮮度維持剤を得る。この場
合の組成比はNH4HCO39,66%、NaC10,
38%であり、比重は1.08である。この液は透明で
粘度が低くアンモニア臭を有する。
A food freshness maintaining agent is obtained by mixing 2 volumes of the ammonium bicarbonate thus obtained and 1 volume R of a saline solution. The composition ratio in this case is NH4HCO39.66%, NaC10,
38%, and the specific gravity is 1.08. This liquid is transparent, has a low viscosity, and has an ammonia odor.

(2) 今栄養条件の異なる寒天培地に一定量の細菌を
植え、その後に、上記のように形成された鮮度維持剤を
炭酸ガスとともに1分間噴霧しこれを0〜4℃に30分
間保った侵、37℃で24時間培養したところ表1のよ
うな結果がえられた。
(2) A certain amount of bacteria was planted on an agar medium with different nutritional conditions, and then the freshness preserving agent formed as above was sprayed with carbon dioxide gas for 1 minute and kept at 0 to 4℃ for 30 minutes. When the cells were incubated at 37°C for 24 hours, the results shown in Table 1 were obtained.

本発明の鮮度維持剤の噴霧処理をうけたときものは細菌
の増殖が抑えられていることが明らかである。予め寒天
培地に噴霧しておいて一定量のll1l菌を植えたもの
でも細菌の増殖は抑えられていた。
It is clear that the growth of bacteria is suppressed when the food is sprayed with the freshness maintaining agent of the present invention. Bacterial growth was also suppressed even when a certain amount of ll1l bacteria was planted on an agar medium by spraying it in advance.

表  1 [、coli     +++   ++  +   
++  +  モ  −P、acruginosa  
++  +   +++   )−十+   −−3,
marcascenS  ++  +’  ++  十
++  +   −−s、aurcus       
 +−ト  士    ++  ±    ++  ±
    −−3,epideIidis ++ −+十
± ++十−−H,Iutcus  ++ 十± 十±
−−B、5ubtilis   ++ ±  +十−士
十  −±  −c、 albicans    + 
 −+  −++  −++−表示は9 cmプレート
当たりのコロニー数(接種菌数2X10  CFtJ)
”+:500以上、+:50〜500、±:50以下、
−:生育せず(3) 次に上記鮮度維持剤を培地(トリ
プトソーヤ寒天培地)に噴霧しこれを冷蔵庫にて0〜4
℃に保存して経日的に取出し細菌を植えて培養したとこ
ろ表2の如き結果が得られた。これから明らかである。
Table 1 [, coli +++ ++ +
++ + Mo-P, acruginosa
++ ++++ )−10+ −−3,
marcascenS ++ +' ++ 10++ + --s, aurcus
+-ト士 ++ ± ++ ±
−−3, epideIdis ++ −+10± ++10−−H, Iutcus ++ 10± 10±
--B, 5ubtilis ++ ± +Jyu-shiju -± -c, albicans +
-+ -++ -++-Displayed number of colonies per 9 cm plate (number of inoculated bacteria 2 x 10 CFtJ)
”+: 500 or more, +: 50 to 500, ±: 50 or less,
-: No growth (3) Next, spray the above freshness maintaining agent onto the medium (Trypto Soya agar medium) and store it in the refrigerator for 0 to 4 hours.
When the cells were stored at ℃ and taken out over time, bacteria were inoculated and cultured, the results shown in Table 2 were obtained. It is clear from this.

しかし噴霧後開放で室温に保つと2〜3日しか持続しな
かった。
However, if it was left open at room temperature after spraying, it lasted only 2 to 3 days.

表  2 菌数\処理後日数 037101520E、C0Ii 
                 −−−±    
十    −ト    十P、aeruginosa 
  −−± + + +S、marcescens  
 −−−± + +s、 aureus     −−
−± + +S、epidermidis   −−−
−+  +H,+uteus     −−−± + 
+B、5ubtilis    −−−± 十 ±C,
albiCanS    −−−−士 士トリプトソー
ヤ寒天培地を維持剤で処理し、0〜4℃に保存し、それ
ぞれの日数後に2X103菌を接種し、37℃24時間
培養後のコロニー数(−:O,±:0〜50.+:50
〜500)(4) 二つの食肉試料、ホルズ、ロース、
スライスと豚ロース・テキ(ナーロイン)に上記鮮度維
持剤を噴霧して食品衛生法(食品の規格基準)により生
菌数(単位:個数/g>の変化を調べ、未処理のものと
比較した結果は夫々法の表3と表4のとおりである。処
理のものは細菌の発育が遅く、表面の色調も鮮かであっ
た。
Table 2 Number of bacteria\Number of days after treatment 037101520E, C0Ii
−−−±
10-to 10P, aeruginosa
−−± + + +S, marcescens
−−−± + +s, aureus −−
-± + +S, epidermidis ---
−+ +H, +uteus −−−± +
+B, 5ubtilis ---± ten ±C,
albiCanS --- Treat trypto-sawyer agar medium with a maintenance agent and store it at 0-4℃, inoculate 2X103 bacteria after each number of days, and calculate the number of colonies after 24 hours of culture at 37℃ (-: O, ± :0~50.+:50
~500) (4) Two meat samples, Holz, loin,
Slices and pork loin steak (narrowloin) were sprayed with the above freshness preserving agent, and changes in the number of viable bacteria (unit: number/g) were investigated according to the Food Sanitation Act (food standards) and compared with untreated ones. The results are shown in Tables 3 and 4 for each method.In the treated samples, bacterial growth was slow and the surface color was bright.

表  3 処     理       未  処  理1日  
1.9x10   3.9x1043   2.3X1
0   1.4X1057   2.4x10   2
.3x10710   3.6x10   4.5x1
0914   1.7X10   2.5X1012□ 処     理       未  処  理1日  
1.lXl0   2.6X1053   1.1x1
0   5.2x1057   1.8x10   1
.9x10710   1.9X10   1.3X1
0814   2.8X10   5.IX1011(
発明の効果) このように本発明にJ:る鮮度維持剤並びにこれを用い
た食品の鮮度維持方法及び装置によるときは各種食品の
細菌の成育を阻止する効果、即ち静菌効果を有し、食品
の腐敗を防止し、乃至は著しく遅延せしめて食品の鮮度
を長期に亘って維持することができるのである。従って
食品衛生上好ましいことは勿論食品経済上も誠に有効で
あり、本発明は食品の生産者、流通業名そして消費者に
とって有益なものである。
Table 3 Treated Untreated 1 day
1.9x10 3.9x1043 2.3X1
0 1.4X1057 2.4x10 2
.. 3x10710 3.6x10 4.5x1
0914 1.7X10 2.5X1012□ Treated Untreated 1 day
1. lXl0 2.6X1053 1.1x1
0 5.2x1057 1.8x10 1
.. 9x10710 1.9X10 1.3X1
0814 2.8X10 5. IX1011(
Effects of the Invention) As described above, the freshness maintaining agent of the present invention and the method and apparatus for maintaining food freshness using the same have an effect of inhibiting the growth of bacteria in various foods, that is, a bacteriostatic effect, It is possible to prevent or significantly delay spoilage of food and maintain the freshness of food for a long period of time. Therefore, it is not only favorable in terms of food hygiene, but also very effective in terms of food economy, and the present invention is beneficial to food producers, distributors, and consumers.

【図面の簡単な説明】[Brief explanation of drawings]

図面箱1,2図は夫々本発明にかかる食品の鮮度維持装
置の一実施例の内部をも示した外概観図及び系統図であ
る。 1・・・混合液貯蔵タンク、3・・・蒸気発生器、7・
・・炭酸ガスボンベ、8・・・処理室。 出願人代理人  佐  藤  −雄 も1図 躬2図
Drawing boxes 1 and 2 are an external view and a system diagram, respectively, showing the inside of an embodiment of the food freshness maintaining device according to the present invention. 1... Mixed liquid storage tank, 3... Steam generator, 7.
...carbon dioxide cylinder, 8...processing chamber. Applicant's agent Mr. Sato - Figure 1 and Figure 2

Claims (1)

【特許請求の範囲】 1、重炭酸アンモニウムと食塩の混合水溶液からなり、
炭酸ガスとともに噴霧して用いる食品の鮮度維持剤。 2、重炭酸アンモニウムと食塩の混合水溶液を炭酸ガス
とともに食品に噴霧することからなる食品の鮮度維持法
。 3、重炭酸アンモニウムと食塩の混合水溶液を加熱して
蒸気を発生する装置、処理すべき食品を収容し、これに
前記蒸気を炭酸ガスとともに噴霧する処理室を有するこ
とを特徴とする食品の鮮度維持装置。
[Claims] 1. Consists of a mixed aqueous solution of ammonium bicarbonate and common salt,
A food freshness preservation agent that is used by spraying with carbon dioxide gas. 2. A method for maintaining the freshness of foods, which consists of spraying a mixed aqueous solution of ammonium bicarbonate and salt onto the foods together with carbon dioxide gas. 3. Food freshness characterized by having a device that generates steam by heating a mixed aqueous solution of ammonium bicarbonate and common salt, and a processing chamber that houses food to be treated and sprays the steam together with carbon dioxide gas thereon. maintenance equipment.
JP8311386A 1986-04-10 1986-04-10 Freshness retaining agent for food, freshness retention using said agent and apparatus therefor Pending JPS62239974A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8311386A JPS62239974A (en) 1986-04-10 1986-04-10 Freshness retaining agent for food, freshness retention using said agent and apparatus therefor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8311386A JPS62239974A (en) 1986-04-10 1986-04-10 Freshness retaining agent for food, freshness retention using said agent and apparatus therefor

Publications (1)

Publication Number Publication Date
JPS62239974A true JPS62239974A (en) 1987-10-20

Family

ID=13793146

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8311386A Pending JPS62239974A (en) 1986-04-10 1986-04-10 Freshness retaining agent for food, freshness retention using said agent and apparatus therefor

Country Status (1)

Country Link
JP (1) JPS62239974A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002274608A (en) * 2001-03-21 2002-09-25 Ube Ind Ltd Storage chamber capable of controlling internal humidity and/or oxygen gas concentration
JP2008212126A (en) * 2007-03-08 2008-09-18 Unicolloid Inc Avocado fruit flesh processed product and production and its preservation method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002274608A (en) * 2001-03-21 2002-09-25 Ube Ind Ltd Storage chamber capable of controlling internal humidity and/or oxygen gas concentration
JP2008212126A (en) * 2007-03-08 2008-09-18 Unicolloid Inc Avocado fruit flesh processed product and production and its preservation method

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