JPS6227785B2 - - Google Patents
Info
- Publication number
- JPS6227785B2 JPS6227785B2 JP6262178A JP6262178A JPS6227785B2 JP S6227785 B2 JPS6227785 B2 JP S6227785B2 JP 6262178 A JP6262178 A JP 6262178A JP 6262178 A JP6262178 A JP 6262178A JP S6227785 B2 JPS6227785 B2 JP S6227785B2
- Authority
- JP
- Japan
- Prior art keywords
- oxygen
- container
- vegetables
- fruits
- 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
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 23
- 239000001301 oxygen Substances 0.000 claims description 23
- 229910052760 oxygen Inorganic materials 0.000 claims description 23
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 239000006096 absorbing agent Substances 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 239000011790 ferrous sulphate Substances 0.000 claims description 2
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 2
- 150000004688 heptahydrates Chemical class 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
- 229940123973 Oxygen scavenger Drugs 0.000 description 16
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 12
- 235000001270 Allium sibiricum Nutrition 0.000 description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 8
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 6
- 239000001569 carbon dioxide Substances 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- 239000007789 gas Substances 0.000 description 6
- 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 6
- 239000005033 polyvinylidene chloride Substances 0.000 description 6
- 241000220225 Malus Species 0.000 description 5
- 235000021016 apples Nutrition 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 230000029058 respiratory gaseous exchange Effects 0.000 description 5
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- LLSDKQJKOVVTOJ-UHFFFAOYSA-L calcium chloride dihydrate Chemical compound O.O.[Cl-].[Cl-].[Ca+2] LLSDKQJKOVVTOJ-UHFFFAOYSA-L 0.000 description 3
- 239000000920 calcium hydroxide Substances 0.000 description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 230000005068 transpiration Effects 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 description 2
- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 description 2
- 229940052299 calcium chloride dihydrate Drugs 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 2
- 239000011755 sodium-L-ascorbate Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000004383 yellowing Methods 0.000 description 2
- 241001280436 Allium schoenoprasum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229960002713 calcium chloride Drugs 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 150000004683 dihydrates Chemical class 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- WMJRPJZQQSSDBU-UHFFFAOYSA-L disodium;sulfite;heptahydrate Chemical compound O.O.O.O.O.O.O.[Na+].[Na+].[O-]S([O-])=O WMJRPJZQQSSDBU-UHFFFAOYSA-L 0.000 description 1
- GRWZHXKQBITJKP-UHFFFAOYSA-L dithionite(2-) Chemical compound [O-]S(=O)S([O-])=O GRWZHXKQBITJKP-UHFFFAOYSA-L 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
Description
本発明は、野菜、果物、生畜肉、鮮魚等の生鮮
食品の保存方法に関するものである。
詳しくは、低酸素濃度、一定低気圧の維持した
容器内に生鮮食品を密封保存する方法に関するも
のである。
野菜や果物等の青果物を低酸素濃度、低気圧状
態で保存すれば、青果物の呼吸作用が緩慢にな
り、そのうえ蒸散作用が抑制されるので、しお
れ、軟化および黄変が防止される。また畜肉、鮮
魚を青果物と同様な状態の容器内に収容すると、
畜肉、鮮魚の酵素の働きを鈍化せしめると同時に
微生物の働きが緩慢化し品質劣化を抑制すること
ができる。このような利点がありながら、従来か
ら上記生鮮食品を家庭等で簡便に行なわれる貯蔵
方法は殆んどなかつた。一般に冷凍したり、ポリ
エチレンフイルムまたはポリ塩化ビニリデンフイ
ルムで包装し冷蔵庫内に保存する方法が用いられ
ていた。またCA貯蔵法と呼ばれる酸素、炭酸ガ
ス濃度および水蒸気濃度を一定濃度に保つて保存
する方法が用いられていた。
しかしこれらの方法は、多くの問題を有してい
た。すなわちフイルムでの包装方法は、作業的に
も煩雑であるうえ、フイルムと接触する青果物の
接触面は、呼吸が著しく低下してしまうため、黄
変、黒化現象が生じてしまい長く保存することは
できなかつた。
次にCA貯蔵法は、有用な方法ではあるが、ガ
ス組成を調節するには、多大な設備が必要で、家
庭で手軽に用いることは、困難である。
本発明は、これら従来の欠点を解消するもので
あり、容器内を０〜10℃の温度、外気圧より低く
600mmHgの圧力、０〜５％の酸素濃度に保ち、こ
の状態で生鮮食品を密封保存する生鮮食品の保存
方法である。
本発明は、硫酸第一鉄・７水塩を含む脱酸素剤
を用いて減圧状態を作り出し、更に容器内の酸素
濃度を低下させる方法で容器内ガス組成を制御す
るものである。
野菜、果物の鮮度を保持するには呼吸及び蒸散
作用を抑制する方法が、最も一般的に用いられる
方法であり、それを達成する手段として
冷蔵 湿度の保持 酸素、炭酸ガス濃度
の制御 減圧 等、手段が知られている。
本発明は何ら物理的手段を用いず、脱酸素剤を
用い
減圧 酸素、炭酸ガス濃度の制御 湿度
の保持が可能な方法であり、この点において従来
技述方法とは著しく異るものである。
本発明において湿度保持が良好に達成される理
由は、脱酸素剤が大気と触れ脱酸素水酸を開始す
れば、脱酸素反応とともに水分を遊離して容器内
の乾燥を防止するとともに呼吸、蒸散作用を抑制
するからである。
従来方法は、この湿度を制御することが出来
ず、水分の蒸散による重量変化が激しいか又は大
規模な装置による調湿を行うのが常であつた事か
らも本発明は有効である。
本発明の一定圧力、一定酸素濃度に保つため、
ハイドロサルフアイト系、還元鉄系、酸化第一鉄
系、硫酸第一鉄系またはアスコンビン酸系の脱酸
素剤を用いる。
この脱酸素剤の具体的な配合例を示す。
脱酸素剤Ａ
鉄 粉 11重量部
硫酸第一鉄・７水塩 16.5〃
水酸化カルシウム 4.4〃
亜硫酸ナトリウム・７水塩 ３〃
塩化カルシウム・２水塩 ５〃
活性炭 １〃
脱酸素剤Ｂ
鉄 粉 11重量部
硫酸第一鉄・７水塩 16.5〃
水酸化カルシウム 10〃
亜硫酸ナトリウム・７水塩 ３〃
塩化カルシウム・２水塩 ５〃
活性炭 １〃
脱酸素剤Ｃ
Ｌ−アスコルビン酸ナトリウム １重量部
水酸化カルシウム １〃
硫酸第一鉄・７水塩 ２〜５〃
活性炭 0.8〃
塩化カルシウム・２水塩 0.5〃
脱酸素剤Ｄ
Ｌ−アスコルビン酸ナトリウム １重量部
水酸化カルシウム ３〃
硫酸第一鉄・７水塩 ２〜５〃
活性炭 0.8〃
塩化カルシウム・２水塩 0.5〃
また食品を収容する容器としては、酸素濃度の
減少による容器内の減圧による変形しない構造お
よび材質からなり、気密が保たれるようになつて
いる。
以下、本発明の実施例について説明する。
実施例 １
容積10の空容器内に前記脱酸素剤をそれぞれ
100ｇずつ入れ、密封し５℃の冷蔵状態での容器
内の圧力、酸素濃度および炭酸ガス濃度を経時的
に測定した。
その結果は表１に示す。
The present invention relates to a method for preserving fresh foods such as vegetables, fruits, raw meat, and fresh fish. Specifically, the present invention relates to a method for sealing and preserving fresh foods in a container maintained at a low oxygen concentration and constant low pressure. When fruits and vegetables, such as vegetables and fruits, are stored under conditions of low oxygen concentration and low pressure, the respiration of the fruits and vegetables is slowed down, and transpiration is suppressed, thereby preventing wilting, softening, and yellowing. Also, if livestock meat and fresh fish are stored in containers with the same conditions as fruits and vegetables,
It slows down the action of enzymes in livestock meat and fresh fish, and at the same time slows down the action of microorganisms, thereby suppressing quality deterioration. Despite these advantages, until now there has been almost no method for storing the above-mentioned fresh foods that can be easily carried out at home. Generally, the method used was to freeze it or wrap it in polyethylene film or polyvinylidene chloride film and store it in a refrigerator. In addition, a method called the CA storage method was used, in which oxygen, carbon dioxide, and water vapor concentrations were maintained at constant concentrations. However, these methods had many problems. In other words, the film packaging method is labor-intensive, and the contact surface of fruits and vegetables that come into contact with the film significantly reduces respiration, resulting in yellowing and blackening, making it difficult to store for a long time. I couldn't. Next, although the CA storage method is a useful method, it requires a large amount of equipment to adjust the gas composition, and it is difficult to use it easily at home. The present invention solves these conventional drawbacks by keeping the temperature inside the container at 0 to 10 degrees Celsius and lower than the outside pressure.
This is a method of preserving fresh foods in which the pressure is maintained at 600 mmHg and the oxygen concentration is between 0 and 5%, and the fresh foods are sealed and stored under these conditions. The present invention controls the gas composition within the container by creating a reduced pressure state using an oxygen scavenger containing ferrous sulfate heptahydrate and further reducing the oxygen concentration within the container. The most commonly used method to maintain the freshness of vegetables and fruits is to suppress respiration and transpiration, and the means to achieve this include refrigeration, maintenance of humidity, control of oxygen and carbon dioxide concentrations, depressurization, etc. The means are known. The present invention is a method that uses an oxygen absorber to reduce pressure, control oxygen and carbon dioxide gas concentrations, and maintain humidity without using any physical means, and is significantly different from conventional methods in this respect. The reason why humidity retention is well achieved in the present invention is that when the oxygen absorber comes into contact with the atmosphere and starts deoxidizing hydroxyl, water is liberated along with the deoxidizing reaction, preventing drying inside the container, and preventing respiration and transpiration. This is because it suppresses the action. The present invention is also effective because conventional methods have been unable to control this humidity, resulting in large weight changes due to moisture evaporation, or where humidity control has been carried out using large-scale equipment. In order to maintain constant pressure and constant oxygen concentration according to the present invention,
Use a hydrosulfite-based, reduced iron-based, ferrous oxide-based, ferrous sulfate-based, or asconbic acid-based oxygen scavenger. A specific formulation example of this oxygen scavenger will be shown below. Oxygen absorber A Iron powder 11 parts by weight Ferrous sulfate heptahydrate 16.5〃 Calcium hydroxide 4.4〃 Sodium sulfite heptahydrate 3〃 Calcium chloride dihydrate 5〃 Activated carbon 1〃 Oxygen absorber B Iron powder 11 Parts by weight Ferrous sulfate, heptahydrate 16.5〃 Calcium hydroxide 10〃 Sodium sulfite, heptahydrate 3〃 Calcium chloride, dihydrate 5〃 Activated carbon 1〃 Oxygen scavenger C Sodium L-ascorbate 1 part by weight Hydroxide Calcium 1〃 Ferrous sulfate heptahydrate 2-5〃 Activated carbon 0.8〃 Calcium chloride dihydrate 0.5〃 Oxygen scavenger D Sodium L-ascorbate 1 part by weight Calcium hydroxide 3〃 Ferrous sulfate heptahydrate Salt 2-5〃 Activated carbon 0.8〃 Calcium chloride/dihydrate 0.5〃 Containers for storing food should be made of a structure and material that will not deform due to depressurization within the container due to a decrease in oxygen concentration, and must be airtight. It's summery. Examples of the present invention will be described below. Example 1 Each of the above oxygen scavengers was placed in an empty container with a volume of 10.
The pressure, oxygen concentration, and carbon dioxide concentration inside the container were measured over time while 100 g of each container was added, sealed, and refrigerated at 5°C. The results are shown in Table 1.
【表】
度の単位は％である。
またれぞれの測定は、以下のようにして行なつ
た。
容器内圧力：マノメーター
酸素濃度：ガスクロマトグラフ、東レ製ジルコニ
ア式酸素濃度計
炭酸ガス濃度：ガスクロマトグラフ
表１に示される様に脱酸素剤Ａ〜Ｄは５℃状態
において良好に作用し、大気中に存在する分子状
酸素を吸収除去し、酸素の減少にかかる分圧分だ
け空気内の気圧を低下させる事が可能であつた。
さらにこれら脱酸素剤を収容した包装材料は、
純白紙（50ｇ／m2）／ポリエチレンフイルム（20
μ）／帯状にした延伸ポリプロピレンを交叉させ
た布（19ｇ／m2）／酢酸ビニル含有率３％含有ポ
リエチレンフイルム（25μ）からなる。
実施例 ２
実施例１と同じ容器に、ニラ、ピーマン、トマ
トの野菜、りんご、レモン、メロンの果物をそれ
ぞれ収容し、さらに実施例１の脱酸素剤を１個入
れ密封した状態で10℃に保ち保存した。脱酸素剤
は各々７日ごとに新しいものと交換した。
この密封容器を１日に３回各１分間ずつ開放
し、家庭内の冷蔵庫と同じ状態にし、30日後の品
質検査を行なつた。
これと同時に、上記野菜および果物を容器でな
くポリ塩化ビニリデンフイルムで包装した保存試
験を同時に行なつた。
その結果を以下説明する。
脱酸素剤Ａ〜Ｄを用いた場合：
重量減少率：野菜、果物のいずれも２％以下であ
つた。
果物の硬さ：木屋式硬度計を使用し測定
初期と同じであつた
にらについて：脱酸素剤Ｂ、Ｄを用いたものが特
に良好、しおれ、いたみ、変色は認められなか
つた。
脱酸素剤Ａ〜Ｄを用いない場合：
重量減少率：野菜、果物とも10〜20％、特ににら
は30％以上であつた。
果物の硬さ：測定値は、初期値に対して10〜30％
の低下を示し、軟化が認められ、食用に適さな
い状態になつた。
ピーマンは赤変、にらはしおれ、軟化がはなは
だしく食用には適さず、とまとは着色進行し過
熟状態となつた。
ポリ塩化ビニリデンフイルムで包装した場合：
脱酸素剤を用いない場合と同じ傾向で、保存状
態は用いない場合より悪かつた。
脱酸素剤Ａ〜Ｄを用いた本発明の保存方法は、
従来の乾燥、脱水を防止するだけの冷蔵庫内の野
菜、果物の保存およびポリ塩化ビニリデンフイル
ムによる包装に比較して、著しく優れた効果が得
られた。
また呼吸作用がさかんで密封状態では炭酸ガス
濃度が高濃度になり易い葉菜類では、炭酸ガス吸
収効果のある脱酸素剤ＢまたはＤを用いると効果
がある。
実施例 ３
実施例３では、本発明による保存方法と従来の
減圧法による保存方法とを比較した。
本発明では脱酸素剤Ａ、Ｃを用い、りんごおよ
びにらを同じに密封し５℃で保存した。そして容
器を１日に１回各１分間開放し、30日間保存しそ
の結果を観察した。脱酸素剤は10日ごとに新しい
ものと交換した。
また従来の減圧法は、真空ポンプを用い、容器
内を600mmHg、700mmHgに減圧しりんごおよびに
らを保存し30日後の状態を観察した。
その結果を表３に示す。[Table] The unit of degree is %.
Moreover, each measurement was performed as follows. Pressure inside the container: Manometer Oxygen concentration: Gas chromatograph, Toray zirconia oxygen concentration meter Carbon dioxide concentration: Gas chromatograph As shown in Table 1, oxygen scavengers A to D work well at 5°C, and are released into the atmosphere. It was possible to absorb and remove the existing molecular oxygen and lower the atmospheric pressure in the air by the amount of partial pressure required to reduce the oxygen. Furthermore, packaging materials containing these oxygen scavengers are
Pure white paper (50g/m 2 )/polyethylene film (20
µ)/crossstretched polypropylene cloth (19 g/m 2 ) in the form of a belt/polyethylene film containing 3% vinyl acetate (25 µ). Example 2 In the same container as in Example 1, vegetables such as chives, green peppers, and tomatoes, and fruits such as apples, lemons, and melons were placed, and one oxygen absorber from Example 1 was added, and the containers were heated to 10°C in a sealed state. I kept it and saved it. Each oxygen absorber was replaced with a new one every 7 days. This sealed container was opened three times a day for one minute each to create the same conditions as a refrigerator at home, and a quality inspection was conducted after 30 days. At the same time, a storage test was conducted in which the vegetables and fruits were packaged in polyvinylidene chloride film instead of in containers. The results will be explained below. When oxygen scavengers A to D were used: Weight loss rate: 2% or less for both vegetables and fruits. Fruit hardness: Measured using a Kiya type hardness tester. Chives were the same as at the beginning. Chives: Those using oxygen scavengers B and D were particularly good; no wilting, damage, or discoloration was observed. When oxygen scavengers A to D are not used: Weight loss rate: 10 to 20% for both vegetables and fruits, especially 30% or more for chives. Fruit hardness: measured value is 10-30% of the initial value
It showed a decrease in the content and softened, making it unfit for consumption. The green peppers turned red, the chives wilted and softened to such an extent that they were no longer suitable for eating, and the peppers were discolored and overripe. When packaged with polyvinylidene chloride film: Same trend as when no oxygen scavenger was used, and storage conditions were worse than when no oxygen scavenger was used. The preservation method of the present invention using oxygen scavengers A to D is as follows:
Compared to conventional methods of storing vegetables and fruits in the refrigerator and packaging them with polyvinylidene chloride film, which only prevents drying and dehydration, significantly superior effects were obtained. In addition, for leafy vegetables that have active respiration and tend to have a high carbon dioxide concentration in a sealed state, it is effective to use oxygen scavenger B or D, which has a carbon dioxide absorbing effect. Example 3 In Example 3, a preservation method according to the present invention and a conventional preservation method using a reduced pressure method were compared. In the present invention, apples and chives were sealed and stored at 5° C. using oxygen scavengers A and C. The container was then opened for 1 minute once a day and stored for 30 days to observe the results. The oxygen absorber was replaced with a new one every 10 days. In the conventional depressurization method, a vacuum pump was used to reduce the pressure inside the container to 600 mmHg or 700 mmHg, preserve the apples and chives, and observe the condition 30 days later. The results are shown in Table 3.
【表】
このように従来の減圧法により、密封保存して
もガス組成は、大気と変らないためりんごやにら
の追熟や重量の減少がみられた。
これに対して本発明のような方法で減圧状態に
し、保存した場合、重量の減少や追熟がみられな
かつた。
実施例 ４
実施例４は生鮮畜肉の鮮度保持効果の実験で、
生牛肉を実施例１の容器に２Kg充填し15日後およ
び30日後に開封して鮮度保持効果を調べた。
脱酸素剤はＡを使用し、また脱酸素剤を用いな
いものは実施例３の減圧法で保存した。これと同
時にポリ塩化ビニリデンフイルムで包装保存した
ものも調べた。
この結果を表４および表５に示す。[Table] As shown above, even if the apples and chives are stored in a sealed container, the gas composition remains the same as in the atmosphere, resulting in ripening of apples and chives and a decrease in their weight. On the other hand, when stored under reduced pressure using the method of the present invention, no weight loss or overripening was observed. Example 4 Example 4 is an experiment on the freshness preservation effect of fresh meat.
2 kg of raw beef was filled into the container of Example 1, and the container was opened 15 and 30 days later to examine the freshness retention effect. Oxygen absorber A was used, and those without oxygen absorber were stored using the reduced pressure method of Example 3. At the same time, samples packaged and preserved in polyvinylidene chloride film were also examined. The results are shown in Tables 4 and 5.
【表】【table】
【表】
本発明の保存方法は、従来の方法と比較して生
菌数、PH、肉汁のいずれの検査でも優れており、
開始時と比較してほとんど低下が認められなかつ
た。
また所定期間保存後生肉を大気に接触した場
合、本発明では、１〜２時間以内に表面が赤紫色
から鮮紅色に変化するのに対して、減圧法は鮮江
色に変化せず、くすんだ赤色のままであつた。さ
らにポリ塩化ビニリデンフイルム包装のものは腐
敗してしまつていた。[Table] The preservation method of the present invention is superior to conventional methods in all tests of viable bacteria count, pH, and meat juice.
Almost no decrease was observed compared to the starting point. Furthermore, when raw meat is exposed to the atmosphere after being stored for a predetermined period of time, in the present invention, the surface changes from reddish-purple to bright red within 1 to 2 hours, whereas in the vacuum method, the surface does not change to bright red and becomes dull. It remained red. Furthermore, the polyvinylidene chloride film packaging had rotted.
Claims (1)
を硫酸第一鉄・７水塩を含む脱酸素剤と共に容器
内に収容、密封し、容器内の圧力を600mmHg以
上、760mmHg以下、酸素濃度を０〜50％に保ち、
０〜10℃の温度で保存する生鮮食品の保存方法。1. Place fresh foods such as vegetables, fruits, raw meat, or fresh fish in a container together with an oxygen absorber containing ferrous sulfate/heptahydrate, seal it, and keep the pressure inside the container at 600 mmHg or more and 760 mmHg or less and the oxygen concentration. Keep it between 0 and 50%.
A method of preserving fresh food at a temperature of 0 to 10°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6262178A JPS54154542A (en) | 1978-05-25 | 1978-05-25 | Preserving of fresh food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6262178A JPS54154542A (en) | 1978-05-25 | 1978-05-25 | Preserving of fresh food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS54154542A JPS54154542A (en) | 1979-12-05 |
| JPS6227785B2 true JPS6227785B2 (en) | 1987-06-16 |
Family
ID=13205561
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6262178A Granted JPS54154542A (en) | 1978-05-25 | 1978-05-25 | Preserving of fresh food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS54154542A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56117747A (en) * | 1980-02-21 | 1981-09-16 | Mitsubishi Gas Chem Co Inc | Storage of grilled and seasoned eel |
| JPS56117746A (en) * | 1980-02-20 | 1981-09-16 | Mitsubishi Gas Chem Co Inc | Storage of grilled eel without seasoning |
| DE3171360D1 (en) * | 1980-02-15 | 1985-08-22 | Mitsubishi Gas Chemical Co | Novel method of storing processed fish and roe |
| JPS6087849A (en) * | 1983-10-18 | 1985-05-17 | Daishiro Fujishima | Disoxidizing agent |
| JPS6296076A (en) * | 1986-08-18 | 1987-05-02 | Toshiyuki Oota | Preservation of food |
| JPH10327807A (en) * | 1997-05-28 | 1998-12-15 | Kureha Chem Ind Co Ltd | Method of packing sliced roast beef and package thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5290485A (en) * | 1976-01-26 | 1977-07-29 | Mitsubishi Gas Chem Co Inc | Oxygen absorbent |
| JPS52139745A (en) * | 1976-05-17 | 1977-11-21 | Matsushita Electric Ind Co Ltd | Method of storing vegetables * fruits |
| JPS52154535A (en) * | 1976-06-16 | 1977-12-22 | Daiya Totsukiyo Purojiekuto Kk | Method of preserving food and animal feed |
-
1978
- 1978-05-25 JP JP6262178A patent/JPS54154542A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5290485A (en) * | 1976-01-26 | 1977-07-29 | Mitsubishi Gas Chem Co Inc | Oxygen absorbent |
| JPS52139745A (en) * | 1976-05-17 | 1977-11-21 | Matsushita Electric Ind Co Ltd | Method of storing vegetables * fruits |
| JPS52154535A (en) * | 1976-06-16 | 1977-12-22 | Daiya Totsukiyo Purojiekuto Kk | Method of preserving food and animal feed |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS54154542A (en) | 1979-12-05 |
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