JPH09220081A - Preservation of food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To manifest synergistic effects by treating a food with ozonized water or placing the food together with the ozonized water in a container, hermetically sealing the food therein, heating the hermetically sealed food under pressure or quick freezing or drying the food, thereby remarkably reduce the deterioration in flavor and taste of the food and enable the solution of an increase in keeping quality at the same time. SOLUTION: (1) This method for preserving a food comprises treating the food with ozonized water, then placing the resultant food in a container or placing the food therein together with the ozonized water therein, hermetically sealing the container and heating the hermetically sealed food under pressure. (2) The method for preserving the food comprises treating the food with the ozonized water and then quick freezing the treated food or quick freezing the food together with the ozonized water. (3) The method for preserving the food comprises treating the food with the ozonized water and then drying the treated food.

Description

Detailed Description of the Invention

The present invention relates to a method for preserving foods which significantly enhances the taste and texture.

[Prior Art] It has been found that when fresh vegetables are dipped in cooling water containing ozone, the wilted vegetables become fresh, but this is only a temporary phenomenon.

Although it is widely practiced to freeze foods rapidly to increase their storage stability, freezing cannot kill bacteria. For this reason, when it is thawed, bacteria start to act again, the flavor and texture of the food rapidly deteriorate, and the storability of the food remarkably deteriorates.

Food is placed in a container and hermetically sealed, and as it is or inside the container is evacuated, is replaced with an inert gas, is enclosed with an oxygen scavenger, or is directly heated under pressure to sterilize the product to greatly preserve it. It is known to do, but it is impossible to avoid that the flavor and texture of the food deteriorate due to heating,
The current situation is to give up.

[Problems to be Solved by the Invention] The problem to be solved is to put the food in a container and seal it, and as it is or in the container is evacuated or replaced with an inert gas. Although it is known that the composition is enclosed and heated under pressure to increase the preservability, deterioration of the flavor and texture of the food due to heat sterilization cannot be avoided. Also, it is known that foods are frozen rapidly to improve their shelf life.
When it is thawed, the bacteria start to act again, the flavor and texture of the food rapidly deteriorate, and the storability of the food remarkably deteriorates. The point is that these problems cannot be solved.

[Means for Solving the Problems] In the present invention, after the food is treated with ozone water or put in a container together with ozone water, the container is hermetically sealed, heated under pressure, or rapidly frozen. When it is dried again, synergistic effect appears,
It has become possible to solve the problem that the deterioration of the flavor and texture of foods is remarkably improved and, at the same time, the preservability is also increased, and the object was completed.

[Operation] After the food is treated with ozone water or put in a container together with ozone water and sealed and heated under pressure, the food is first sterilized by ozone water treatment, and then preferably as much as possible. It is rapidly pressurized and heated to carry out secondary sterilization. For this reason, sterilization becomes more complete even by heating under pressure and lower temperature than in the conventional method. Deterioration of the flavor and texture of sterilized foods is extremely dependent on the heating temperature, and is significantly improved by low-temperature heat treatment. The closed container may be sterilized by heating under pressure as it is, but if it is evacuated, replaced with an inert gas, enclosed with an oxygen scavenger, and heated under pressure to perform sterilization, It is even more effective. In addition, if food is treated with ozone water and then rapidly frozen with ozone water, the food is first sterilized by ozone water treatment and then rapidly frozen as quickly as possible. Compared with the method, due to the synergistic effect, both preservability after thawing and deterioration of flavor and texture are significantly improved. Also, when the food is treated with ozone water and then dried as quickly as possible, the synergistic effect of the food improves both preservability and deterioration of flavor and texture.
Even when a food is treated with ozone water and then dried, the preservability and the deterioration of flavor and texture are remarkably improved by the synergistic effect of the ozone water treatment. Drying may be carried out by an ordinary drying method, but spray drying, particularly freeze drying is most preferable. From this point of view, the method of freeze-drying after rapid freezing according to claim 2 is extremely preferable. When using a closed container and heating under pressure, it can be naturally predicted that food has bones and that it can be eaten as it is by increasing pressure heating. Moreover, it becomes easy if the ozone water treatment of the present invention is used together. The closed container is optional as long as the present invention appears, but plastic, metal and the like are common. Ozone water is generally produced by releasing ozone generated by a normal ozone generator into water. The water temperature may be room temperature, but a low temperature, for example, 2 to 0 ° C. is more preferable. Any food may be used as long as the effects of the present invention are exhibited. Raw, dried, heat-cured, frozen, or processed and cooked ones of these are usually used. For example, plants, fruits, grains, medicinal plants, mushrooms, seaweeds, vegetables, root vegetables, seafood, birds, beasts, live seafood,
Or it is common that these are processed or cooked as they are. Further, the state may be any of solid, mud-like, liquid, powdery, lumpy and the like. The thermal aging is usually boiled, steamed, baked, fried, fried or the like. It is more preferable that the agar is semi-agar. The processed and cooked food is usually a processed food, seasoned, or dried after seasoning.
It is optional at any stage before, during, and after the seasoning process and all steps. Seasoning agents are also optional. For example, sweeteners, salt, acidulants, alcohols, spices, thickeners, fruit acids, soy sauce, miso, sauce, sake lees, fats and oils, cheese,
Spices, vitamins, etc. are common, and these are used alone or in combination. Pressurization is about 1-100kg /
cm ² is normal. The heating temperature is usually about 40 to 150 ° C. The rapid freezing temperature is arbitrary as long as the effect of the present invention is exhibited, but is generally -10 to -80 ° C.

[Example 1] Ozone generated by an ozone generator is jetted into water at about 0 ° C to produce ozone water. The live flounder was immediately immersed in ozone water for 3 minutes. Next, this was immediately frozen rapidly at -40 ° C for 10 minutes, and then transferred to a freezing room at -20 ° C and stored frozen for 3 months. This is the product of the present invention. It was thawed at room temperature and stored for 1 day before eating. For comparison, a test product was tested in exactly the same manner as in Example 1 except that the ozone water treatment was changed to water treatment. The present invention is significantly superior to the comparative product in terms of freshness, flavor and texture.

[Example 2] Sliced radish 50 parts Sasa-kama 50 parts Seasoning agent 20 parts Ozone water of Example 1 50 parts Water 100 parts was sealed in a container at a pressure of ² kg / cm ² . It was sterilized and modified by heating under pressure at 80 ° C. for 20 minutes. This is the product of the present invention. This was stored at room temperature for 6 months and then ate. For comparison, a comparative product is tested in exactly the same manner except that water is used instead of ozone water. The product of the present invention was significantly superior to the comparative product in terms of freshness, flavor and texture.

[Effect of the Invention] The product of the present invention is a conventional product and is markedly superior in flavor, texture and storability.

Claims (3)

[Claims] 1. A method for preserving a food, which comprises treating the food with ozone water or placing the food together with ozone water and sealing the container, followed by heating under pressure. 2. A method for preserving a food, which comprises treating the food with ozone water or rapidly freezing with the ozone water. 3. A method for preserving a food, which comprises treating the food with ozone water and then drying it.