JPH0352938B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Technical Field of the Invention The present invention relates to a method for preserving foods, particularly fresh foods.

(Prior art and its problems) The CA preservation method for fruits and vegetables burns propane gas or carbon to convert oxygen in the storage chamber to carbon dioxide gas, and the gas composition in the storage chamber is approximately 94 to 90% Titso and 5% Carbon dioxide. -3%, oxygen 5-3%,
It is well known that this composition significantly increases the preservability, but since it requires a combustion device, there is a risk of fire, etc., so it is not a preferred method.

A food preservation method is known in which the food is placed in an airtight container with zero or low oxygen permeability and an iron-based oxygen absorber is enclosed. Although this method can remove oxygen, it cannot increase carbon dioxide gas.

Perhaps for this reason, the shelf life may not be sufficient.
Furthermore, it is desired to increase the shelf life.

It is also known to preserve food by placing it in an airtight container with zero or low oxygen permeability and enclosing an organic oxygen scavenger that produces carbon dioxide gas, but the composition of normal air is approximately 78%, oxygen approx.
21%, and about 0.03% carbon dioxide, and although it is possible to increase carbon dioxide by converting oxygen to carbon dioxide, the composition ratio of Chitsuso cannot be changed. Perhaps for this reason, the shelf life may not be sufficient in some cases, and it is desired to further increase the shelf life.

OBJECTS OF THE INVENTION The purpose of the invention is to overcome these drawbacks.

(Structure and Effects of the Invention) The present invention involves placing food in a container with zero or small oxygen permeability and sealing it, and using a combination of an organic oxygen absorber that generates carbon dioxide gas and an iron oxygen absorber that does not generate carbon dioxide gas. The composition of the gas in the airtight container is changed to oxygen 7.
% or less, carbon dioxide gas is 10 to 0.5%, and carbon dioxide is 99 to 82%.

If food is stored in a sealed container with zero or small oxygen permeability, and an organic oxygen absorber and an iron-based oxygen absorber are used together, the iron-based oxygen absorber will absorb oxygen in the airtight container. The organic oxygen scavenger replaces oxygen with carbon dioxide, so by using both together, it is possible to arbitrarily adjust the composition of the gas inside the sealed container. Summer.

When various changes were made to this composition and a preservability test was conducted, it was found that the following composition ratio was significantly larger than that of the conventional method.

Its composition is as follows. Oxygen 7% or less,
Carbon dioxide 10-0.5% Chituso 99-82%.

Even if oxygen becomes 8% or more, carbon dioxide remains at 11%.
Even if it is above or below 0.4%, Chitsuso will be 100% or below.
This effect does not appear even if it falls below 81%.

This effect is further enhanced when food in a sealed container is cooled, and this effect is further enhanced when the food is cooled at a temperature as low as 10°C or lower, especially 4°C or lower, and above a temperature at which the food does not freeze at all or barely. Become big.

Food is optional, but fresh foods, especially fruits and vegetables, are particularly effective.

Foods that undergo significant deterioration in quality when frozen, such as fruits, vegetables, fresh fish, cheese, etc., need to be refrigerated and stored at a temperature that does not freeze if this is not desired.

The airtight container is durable and has a structure that can be opened and closed repeatedly, or the container is in a refrigerator, freezer, cold room,
Freezing rooms, refrigerator cars, freezer cars, etc. can be used semi-permanently and are therefore extremely preferable.

Also, if you store food in airtight containers in the refrigerator,
Even after the container is removed from the refrigerator, the composition of the gas in the closed container does not change, so this effect continues to be produced, which is extremely preferable.

Example 1 Spinach placed in a plastic tray was sealed with a plastic film with low oxygen permeability.
Organic oxygen scavenger Ageless G-30 (Mitsubishi Kos Chemical
KK) 1 bag and iron-based oxygen absorber Ageless FX-20
(Mitsubishi Kogyo Chemical KK) Enclose 1 bag and cool and store at 2℃ for 3 months.

The gas composition in the airtight container was approximately 92% Chituso, approximately 3% oxygen, and approximately 4% carbon dioxide.

When I took it out, it was completely fresh and had great flavor.

Also, the ones that were taken out and left as they were at room temperature for 7 days and then opened were still fresh and had an excellent flavor.

Example 2 Raw sea urchins placed in a plastic tray were sealed with a plastic film with extremely low oxygen permeability, and one bag of Ageless G-30 and one bag of Ageless FX-20 were placed in a plastic tray.
Enclose one bag and store it at 0℃ for 2 months.

The gas composition in the airtight container was approximately 95% Chituso, approximately 0.3% oxygen, and approximately 3% carbon dioxide.

When I took it out, it was completely fresh and had great flavor.

Also, the ones that were taken out and refrigerated as they were at 5°C for 3 days and then opened were still fresh and had an excellent flavor.

Claims (1)

[Claims] 1. Place the food in a container with zero or small oxygen permeability, seal it, and enclose both an organic oxygen absorber that produces carbon dioxide and an iron oxygen absorber that does not, to determine the composition of the gas inside the container. with less than 7% oxygen,
A food preservation method characterized by preserving carbon dioxide gas at 10 to 0.5% and carbon dioxide at 99 to 82%, and where % is volume %.