JPS6031465B2 - Food freshness preservation agent - Google Patents

Description

[Detailed description of the invention] The present invention relates to a freshness-preserving agent for foods.

Oxygen is extremely often involved in various phenomena that cause changes in the quality of foods. For example, oxidation of fats and oils, browning, decrease in nutrients such as vitamin C, proliferation of microorganisms, proliferation of insects, discoloration and fading of pigments, etc. Vacuum packaging or gas exchange packaging is commonly used as a method to prevent these various phenomena and maintain the freshness of foods, but depending on the type and shape of the food, it may cause the food to collapse or change in taste. There were many cases where it could not be used due to problems such as insufficient substitution rate.

In addition, these packaging methods require special packaging machine equipment and equipment with sufficient replacement capacity. In addition, in this packaging method, unless the material of the bag used to package the food has excellent gas barrier properties, it is insufficient to maintain the freshness of the food.

The present invention eliminates these conventional drawbacks and makes it possible to preserve foods for a long period of time by using a freshness-preserving agent for foods. Another object of the present invention is to provide a freshness-preserving agent for foods that allows foods to be stored for a long period of time without using a material with excellent gas barrier properties. The present invention will be explained in detail below.

The present invention is characterized in that iron group or manganese primary salts such as ferrous sulfate, ferrous chloride, and manganous sulfate, and calcium hydroxide,
This is a food freshness-preserving agent characterized by adding a small amount of sulfite such as sodium sulfite, metal powder such as iron powder, and necessary additives to a mixture of alkaline compounds such as sodium hydroxide.

Activated carbon and silica gel are used as additives here.

Furthermore, the present invention is a freshness-preserving agent for foods, which is obtained by adding an alkali carbonate such as sodium hydrogen carbonate to the above-mentioned freshness-preserving agent.

Next, the reaction of the freshness preserving agent of the present invention is as follows.

For example, in a freshness preserving agent made of ferrous sulfate, calcium hydroxide, and sodium sulfite, ferrous sulfate and sodium sulfite first react, and the water liberated by this reaction triggers the reaction between ferrous iron and calcium hydroxide. It wakes up and absorbs oxygen.

Since metal powder such as iron powder is mixed, the water of crystallization liberated in the above reaction is absorbed, and an oxygen absorption reaction occurs even in the presence of water of crystallization, thereby improving the oxygen absorption ability. In addition, a freshness-preserving agent prepared by adding ferrous carbonate and sodium hydrogen carbonate to the above-mentioned freshness-preserving agent starts the same reaction as above, and further generates carbon dioxide through the reaction between ferrous sulfate and sodium hydrogen carbonate. be. When actually using these freshness-preserving agents for foods, the freshness-preserving agent is filled and sealed in a material with appropriately controlled air permeability, so that it absorbs the oxygen inside the package and at the same time generates carbon dioxide. It is used as a freshness-preserving agent for foods.

Next, examples of the freshness preserving agent of the present invention will be given. [A] (○) It can be adjusted by changing the above-mentioned mixing ratio, such as oxygen absorption rate, carbon dioxide generation rate, etc., and can be selected depending on the purpose of use.

Although 3 parts by weight of NaSO3.7day 20, which contributes to the initiation of this reaction, may be added, the absorption capacity can be further improved by adding 12 to 14 parts by weight.

It is also possible to add necessary additives such as activated carbon for adsorbing off-flavor components and silica gel for absorbing excess moisture.

The amount of this additive added is 0.5 to 5 parts by weight of iron group salts such as ferrous chloride and sulfuric acid, or 3 parts by weight of primary manganese salts.
A range of parts by weight is appropriate. Furthermore, when there is more metal powder than iron group or manganese primary salt, such as W, the reaction rate is slow but the oxygen absorption capacity is large, and the ratio of metal powder may be changed depending on the purpose.

Next, the reaction of the freshness preserving agent of the present invention will be explained.

I will describe my reaction to {i}.

FeS04・7th 20 ten Na2S03・7th 20→Fe
S03 10 Na2S04 14th 20 is eS04・7th 2
01Xa(OH)2 11/202 10th 20→ gae(OH)30XaS04114 ratio○ Yosa.

Oshinki-o. ￥Mobile Building M2 Taisuke 4Fe+302日20 2Fe203 In this way, the iron group or manganese compound and the sulfite react to liberate water of crystallization.

This free crystal water contributes to the oxygen absorption reaction. By mixing metal powder such as iron powder, free crystal water is absorbed and an oxygen absorption reaction occurs even in the presence of crystal water, thereby improving the oxygen absorption capacity. {〇Ru-19, a food freshness-preserving agent, exhibits almost the same reaction as the above reaction. Next, examples in which the freshness preserving agent of the present invention is used will be described.

Example 1 Comparison of absorption capacity with conventional freshness-preserving agents The oxygen concentration was measured.

Example 2 Effect of Free Water The same freshness-preserving agent as in Example 1 was sealed together with a piece of dried glue, and the moisture absorption of the glue was measured.

The amounts of each freshness-preserving agent used were as follows.

The present invention {Small... 7.0 ta The present invention... 8.6 ta Subordinate product... 8.6 ta Example 3 Preservation test A freshness preserving agent having the following composition is enclosed with mochi confectionery and preserved. We conducted a preservability test on conventional air-containing packaging, nitrogen gas purged packaging, and conventional air-containing packaging.

Freshness preserving agent of the present invention In the table (10): Filamentous fungus outbreak (1): No filamentous fungi

Claims (1)

[Claims] 1. A freshness-preserving agent for foods prepared by adding sulfite, metal powder, and necessary additives to a mixture of an iron group or manganese primary salt and an alkaline compound. 2. A freshness-preserving agent for foods prepared by adding sulfite, metal powder, alkali carbonates, and necessary additives to a mixture of a primary salt of iron group or manganese and an alkaline compound.