JPH08238080A - Freshness-retaining material for food preservation - Google Patents

Abstract

PURPOSE: To obtain a freshness-retaining material ensuring commodities requiring freshness such as fishes and shellfishes and fruits to be preserved without declining in their freshness. CONSTITUTION: This freshness-retaining material is obtained by incorporating (e.g. applying, immersing) tannin in a silk material such as silk nonwoven fabric, silk fabric, silk cotton or Japanese silk paper. As an example of the silk material, nonwoven fabric comprising synthetic fibers and >=50wt.% of silk fibers can be used. By using this material for packaging and storing commodities such as fishes and shellfishes or fruits, the freshness of such commodities can be retained effectively.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a freshness-retaining material for food storage, which can be suitably used for storage and packaging of foods such as fresh fish, fresh meat and fruits, which require freshness.

[0002]

2. Description of the Related Art Silk has been used as a natural clothing material for a long time due to its excellent heat retention and humidity control properties, but it also has various excellent characteristics as a functional material. That is, since silk has a gas adsorption function, ammonia,
It has the function of adsorbing odorous components such as formalin and the function of adsorbing and chelating heavy metals such as mercury and chromium. For example, packaging non-woven paper containing silk fibers for food products is more suitable than packaging with ordinary paper. The freshness can be maintained and the damage to the food can be suppressed.

[0003]

As described above, since the packaging material containing the silk material has a suitable freshness-retaining property,
In particular, it can be suitably used as a packaging material for foods such as fresh fish, meats, fruits and vegetables which require freshness.
However, the one that simply utilizes the function of the silk material such as the non-woven paper containing the silk fiber is still insufficient in the freshness-retaining property, and there is a demand for one that can exhibit a higher freshness-retaining property and a storage function. There is. In view of these problems, the present inventor has studied a material having more excellent freshness retention and storability by utilizing the function of the silk material. The present invention
An object of the present invention is to provide a freshness-retaining material for food preservation, which has more remarkable freshness-maintaining property and storability as compared with a product using only a silk material.

[0004]

In order to achieve the above object, the present invention has the following constitution. That is, silk non-woven fabric,
It is characterized in that tannin is applied to a silk material including a silk material such as silk cloth, cotton wool, silk Japanese paper, etc. by dipping, immersing or the like, and the silk material contains at least the silk fiber and the synthetic fiber at least 50 times. A non-woven fabric having a content of not less than 100% is useful for packaging and preserving foods and the like.

[0005]

SUMMARY OF THE INVENTION The freshness preservation material for food preservation according to the present invention is characterized by being a composite material in which silk material and tannin are composited. When silk itself is used as a silk material such as silk cloth, non-woven silk cloth, and cotton, when the silk material is combined with other materials such as silk Japanese paper with silk fibers (fibroin, sericin). is there. When the freshness-retaining material is formed in the form of paper, as the silk material to be mixed, small-sized silk fibers can be used, and also granular or powdery silk material can be used. Further, not only Japanese paper but also synthetic paper such as polyester and acrylic can be used as the paper material.

When a silk non-woven fabric is used as the silk material, it is possible to use a silk non-woven fabric produced by an ordinary non-woven fabric production method by mixing the silk fiber and the thermoplastic synthetic fiber in an appropriate ratio. The manufacturing method may be either a dry method (melt blow method, adhesive fiber method, needle punch method) or a wet method (paper making method). The silk fiber to be added may be refined to remove sericin or may contain sericin. The thickness of the non-woven fabric and the amount of the silk fiber to be added may be appropriately set, but those containing 50% or more of the silk fiber are preferable in order to fully exert the action of the silk material.

As the tannin, a general tannin extracted from a plant is used. For example, persimmon astringent tannin obtained from persimmon astringent. As a method of combining the tannin and the silk material, a method of spraying an aqueous solution of tannin on the surface of the material or a method of immersing in an aqueous solution of tannin is convenient. For example, silk cloth, silk non-woven cloth, silk Japanese paper, etc. can be sprayed with an aqueous solution of tannin and dried to obtain a freshness-retaining material.

[0008] It is known that sake is used for lowering sake by using the function of tannin. This is due to the function that tannin has a strong binding property to proteins and alkaloids, whereby it is used as a protein lowering agent for sake and also as a raw material for cosmetics. Further, the function of tannin has an action of inhibiting a specific enzyme and an action of inhibiting oxidation. Although ascorbic acid contained in Japanese tea is originally susceptible to oxidative decomposition, the stability is maintained due to the oxidative inhibitory effect of tannin. It is also known to have a lipid peroxidation inhibitory action, a reduction action and the like.

The freshness-retaining material for food preservation according to the present invention is provided as a material having an excellent freshness-retaining effect by combining tannin and a silk material having such an effect, and as described later, The action is characterized in that it has a very remarkable action effect as compared with that of the silk material alone. The freshness-keeping material can be used for packaging and storage of foods that need to be kept fresh by forming it into a non-woven fabric or paper shape, and it is possible to effectively retain freshness by wrapping and storing foods. Is. Of course, it is also possible to form a bag shape so as to easily store the food, and it is also possible to form a container such as a box for storing the food with a freshness maintaining material. It can also be used as a filling when storing food in a box or the like. Thus, the freshness-retaining material can be selected in the most suitable form according to its use.

[0010]

EXAMPLES The results of testing the freshness-maintaining effect of the freshness-keeping material for food preservation according to the present invention will be described below together with comparative examples. (Test Example 1) Fresh fresh bigeye tuna fresh from the market was used as a test body for the freshness retention test, and the fish body was wrapped in the packing material of each of the test sections below, and how the freshness of the fish passed with the storage period It was observed whether it changed to. Styrofoam box (L400mm, W500mm, H300m) as a storage container for fish
m) was used, the fish body was wrapped with a wrapping material, stored in polyethylene bags, and stored in a storage container. The storage container was housed in a refrigerator at 0 ° C to -1 ° C and stored, and the freshness of the fish was observed at any time.

Test Group 1 A freshness-retaining material obtained by applying a 15% diluted solution of persimmon astringent tannin to a silk non-woven fabric produced by a dry thermocompression bonding method and drying it as a packaging material. As the silk non-woven fabric, a mixture of 60% of silk fiber and 40% of heat-welded polyester was used. Wrap it in water and squeeze it tightly before wrapping the fish. Test section 2 The same silk non-woven fabric as used in Test section 1 above was used, and the one not coated with tannin was used as the packaging material. Similarly, when wrapping the fish body, it was soaked in water and squeezed firmly before use. Test area 3 Fish paper towel was used as the packaging material. It is generally used for packaging fish bodies. Similarly, it was dipped in water and squeezed tightly to wrap the fish body.

The test results are shown below. Test area 1

[Table 1]

Test area 2

[Table 2]

Test area 3

[Table 3]

(Test Example 2) The results of testing the freshness-retaining action using the shrimp as a test body are shown below. The storage container is the Styrofoam box (L400mm, W500mm) as in the above test.
, H300 mm) was used. The shrimp was wrapped in a packing material and stored in a polyethylene bag. The storage container was filled with 1% -concentration salt water and ice to accommodate the test sample and stored in a refrigerator at 0 ° C to -1 ° C. The composition of the test zone for packaging materials is the above test zone 1,
Exactly the same as a few.

The test results are shown below. Test area 1

[Table 4]

Test area 2

[Table 5]

Test area 3

[Table 6]

From the above test results, it was confirmed that a product which could be stored for only 3 days by the conventional method can be stored for 1 week or more by using the freshness-retaining material according to the present invention. In the test plot 2, the limit of raw food is about 7 days, but in the test plot 1, it can be sufficiently preserved up to about 10 days, and when the test is conducted to the end, the good condition is maintained until the 12th day. . Thus, the freshness-retaining materials of the examples have a remarkable freshness-retaining effect.

(Test Example 3) The results of the freshness-preserving action of natural red snapper are shown below. The storage container is the same Styrofoam box (L400mm, W
500 mm, H300 mm) was used. The structure of the test section of the packaging material is the same as that of the test sections 1, 2, and 3. When storing fish in a storage container, lay half the ice in the container, lay the packaging flat on top of the fish, put the packaging on top of the fish, and cover the fish with the packaging. And put it on ice. The storage temperature of the storage container is 0 ° C to -1 ° C.

The test results are shown below. Test area 1

[Table 7]

Test area 2

[Table 8]

Test area 3

[Table 9]

According to the above-mentioned test, the limit of the raw diet is 4 to 5 days in the conventional method, whereas the limit of the raw diet can be extended to the 8th day according to the test section 2. .
In comparison with this, the test section 1 has several stages of higher freshness-maintaining ability, and the raw eating limit can be extended to about the 12th day. In this way, it was confirmed that the freshness-retaining materials of the examples had suitable freshness-retaining properties.

All of the samples taken in the above-mentioned test examples are for seafood. However, since the freshness of seafood has an important effect on the commercial value, how to maintain the freshness is extremely important as a storage technique. is important. Test example 2
The shrimp used as a test sample has a poorer storage stability than fish, but by using the freshness-retaining material according to the present invention, the freshness-keeping was extremely effective and lasted only about 3 days. It was possible to store it for about 1 week.

It is very important for the distribution of goods to be able to preserve fresh seafood for 2-3 days at the market or retail stage. That is, it is often expected that the market will be closed for a few days in the future due to the introduction of a two-day weekly system. In such a case, the ability to store seafood favorably reduces the freshness in the conventional method. There is an advantage that it is possible to sell a product that cannot be sold for a long time to eliminate waste of the product and to sell to a consumer in a state of high quality and high product value.

Since the preservation management can be performed for a relatively long period of time as described above, it becomes possible to suppress the prices during consecutive holidays and during the period of high prices around New Year. In addition, the seafood that had to be disposed of because it had lost its freshness can be utilized, which leads to effective use of resources. Further, since the freshness-retaining material according to the present invention is made of natural materials such as silk material and tannin to obtain preservability, it has a feature that it is completely harmless when applied to foods and the like. This method is much safer than using chemicals to keep the seafood fresh.

In the above test example, the freshness-retaining material was used for storing seafood, but it should be used as a packaging material for transporting seafood or packaging seafood and handing it to consumers. You can Further, the freshness-maintaining property and storability thereof are not limited to fish and shellfish, and can be similarly used for meats, fruits, vegetables and the like, which are important as products for maintaining freshness. That is, by using the freshness-retaining material according to the present invention for packaging fruits, vegetables, etc., it is possible to maintain a fresh state for a long time, thereby increasing the commercial value and enabling long-term storage. Become.

[0029]

The freshness preservation material for food preservation according to the present invention comprises:
As mentioned above, it has the function of maintaining the freshness very effectively by the combined action of silk material and tannin, and the freshness of seafood, meat, fruits, vegetables, etc. is an important part of the commercial value. It can be used for the preservation of existing products, which can maintain high commercial value, and also has a remarkable effect of preventing waste of food etc. and enabling effective use of resources. .

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Claims (2)

[Claims] 1. A freshness-retaining material for food preservation, which is prepared by coating tannin on a silk material including a silk material such as silk non-woven fabric, silk cloth, silk cotton, and silk Japanese paper by dipping or dipping. 2. The freshness-keeping material for food preservation according to claim 1, wherein the silk material is a non-woven fabric containing silk fibers and synthetic fibers in a proportion of at least 50% of the silk fibers.