JP2002058423A - Method for preserving freshness of food - Google Patents
Method for preserving freshness of foodInfo
- Publication number
- JP2002058423A JP2002058423A JP2000284334A JP2000284334A JP2002058423A JP 2002058423 A JP2002058423 A JP 2002058423A JP 2000284334 A JP2000284334 A JP 2000284334A JP 2000284334 A JP2000284334 A JP 2000284334A JP 2002058423 A JP2002058423 A JP 2002058423A
- Authority
- JP
- Japan
- Prior art keywords
- food
- freshness
- space
- water
- gas
- 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.)
- Pending
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、気体及び液体にマ
イナスの電荷を持つ荷電粒子を供給して得られた、還元
イオンを豊富に含有する気体及び液体の還元電位を、食
材および食品に直接または、間接的に作用させる食品の
鮮度保持方法に関する。BACKGROUND OF THE INVENTION The present invention relates to a method for directly applying a reduction potential of a gas or a liquid rich in reducing ions, obtained by supplying charged particles having a negative charge to a gas or a liquid, to a food or food. Alternatively, the present invention relates to a method for maintaining freshness of a food to be indirectly applied.
【０００２】[0002]
【従来の技術】従来、食材および食品の鮮度保持方法と
して、化学薬品を主成分とした鮮度保持剤を用いた提
案、天然素材を主成分とした鮮度保持剤を用いた提案、
そしてオゾン等を用いた鮮度保持方法や装置が提案さ
れ、それぞれ実用されている。2. Description of the Related Art Conventionally, as a method for preserving freshness of food and food, a proposal using a freshness preserving agent mainly containing a chemical agent, a proposal using a freshness preserving agent mainly containing a natural material,
Then, a method and an apparatus for maintaining freshness using ozone or the like have been proposed and practically used.
【０００３】そして、化学薬品を主成分とした鮮度保持
剤を用いた提案の一例として、特開２０００−６０５１
３では、食品に静菌剤液を炭酸ガスと共に噴霧し、さら
にオゾンとマイナスイオンを噴霧する鮮度保持方法の、
装置が提案されている。As an example of a proposal using a freshness preserving agent containing a chemical as a main component, Japanese Patent Application Laid-Open No. 2000-6051 is disclosed.
In the third method, a freshness maintaining method of spraying a bacteriostatic agent solution with carbon dioxide gas on food, and further spraying ozone and negative ions,
A device has been proposed.
【０００４】また、天然素材を主成分とした鮮度保持剤
を用いた提案の一例としては、特開２０００−１９７４
４５で、赤色酵母に、水添レシチンと水を加えて加温
し、窒素ガス置換下で９０分間超音波処理し、さらにソ
ルビットを加えたものが、鮮度保持剤として提案されて
いる。An example of a proposal using a freshness preserving agent containing a natural material as a main component is disclosed in Japanese Patent Application Laid-Open No. 2000-1974.
At 45, red yeast is added with hydrogenated lecithin and water, heated, sonicated for 90 minutes under nitrogen gas replacement, and further added with sorbite, which is proposed as a freshness preservative.
【０００５】[0005]
【発明が解決しようとする課題】従来の鮮度保持方法や
装置において、化学薬品等は出来るだけ使用をひかえる
べきであるし、天然素材のみの鮮度保持剤では、効果お
よびコストの面で問題をのこしている。In the conventional method and apparatus for maintaining freshness, chemicals and the like should be used as far as possible, and a freshness-retaining agent consisting only of natural materials would have problems in terms of effect and cost. ing.
【０００６】また、オゾンを用いる方法においては、作
業者の安全性とコストが問題であり、マイナスイオンを
用いる方法においては、静電放電で発生させたマイナス
イオンは極短命であり、有効に用いるのが難しいという
問題をのこしている。Further, in the method using ozone, the safety and cost of workers are problems. In the method using negative ions, the negative ions generated by electrostatic discharge are extremely short-lived and can be used effectively. The problem is that it is difficult.
【０００７】本発明は以上のような問題点に鑑み成され
たものであり、安価で、安全性の高い食品の鮮度保持方
法を提供することを目的としている。The present invention has been made in view of the above problems, and has as its object to provide an inexpensive and highly safe food freshness preserving method.
【０００８】[0008]
【課題を解決するための手段】上記目的を達成するため
に、本発明の食品の鮮度保持方法においては、気体及び
液体にマイナスの電荷を持つ荷電粒子を供給して得られ
た、還元イオンを豊富に含有する気体及び液体の還元電
位を、食材および食品に直接または間接的に作用させ
て、食品の鮮度保持を図るように構成した。Means for Solving the Problems To achieve the above object, in the method for maintaining the freshness of food according to the present invention, reduced ions obtained by supplying charged particles having a negative charge to a gas or a liquid are obtained. The reduction potential of the abundantly contained gas and liquid is applied directly or indirectly to food and food to maintain the freshness of the food.
【０００９】係る還元イオンを含有する気体及び液体を
用いた鮮度保持方法の一例として、目的物が冷蔵庫内で
貯蔵保管中の畜肉、魚介類、生鮮野菜等である場合は、
その冷蔵庫内の任意の箇所に、本発明の出願人が、気体
及び液体のイオン化触媒として開発し、既に特許出願
（特願平８−１６２２６４）を行っているところの、ヘ
テロポリ酸で形成されたイオン放出部を設置する。As an example of a method for maintaining freshness using a gas and a liquid containing reducing ions, when the target substance is meat, seafood, fresh vegetables, etc. stored and stored in a refrigerator,
At any point in the refrigerator, the applicant of the present invention has formed a heteropolyacid which has been developed as a gas and liquid ionization catalyst and has already been filed as a patent application (Japanese Patent Application No. 8-162264). Install the ion emitting section.
【００１０】係る、ヘテロポリ酸で形成されたイオン放
出部内には、被覆電線に接続された電極板が埋設されて
おり、被覆電線を通じて、直流電圧の陰極のみが印加さ
れるよう構成してある。An electrode plate connected to the covered electric wire is buried in the ion emitting portion formed of the heteropoly acid, and only a cathode of a DC voltage is applied through the covered electric wire.
【００１１】また、畜肉、魚介類、生鮮野菜等に対し
て、直接還元イオンを作用させる鮮度保持方法の一例と
しては、清浄水にヘテロポリ酸で形成されたイオン放出
部を浸漬した状態で、適宜の直流電圧の陰極を印加して
得られた還元電位の清浄水中に、浸漬あるいは、還元電
位清浄水を噴霧することで鮮度保持を図る。As an example of a method for maintaining freshness by directly reducing ions on livestock meat, fish and shellfish, fresh vegetables, etc., an example is a method in which an ion emitting portion formed of a heteropolyacid is immersed in clean water. The freshness is maintained by immersing or spraying the reduced potential clean water in the clean water of the reduced potential obtained by applying the cathode of the direct current voltage.
【００１２】[0012]
【作用】本発明の食品の鮮度保持方法を用いると、貯蔵
保管中の畜肉、魚介類、生鮮野菜等を、常時還元雰囲気
中に貯蔵保管出来るので、酸化や腐敗を遅らせて、鮮度
を永く保持する作用を及ぼす。According to the method for preserving freshness of food of the present invention, livestock meat, fish and shellfish, fresh vegetables and the like can be stored and preserved in a reducing atmosphere at all times. Has the effect of
【００１３】また、畜肉、魚介類、生鮮野菜等に対し
て、直接還元イオンを作用させて、酸化や腐敗を遅ら
せ、鮮度を保持する作用を及ぼす。[0013] In addition, reducing ions act directly on meat, fish and shellfish, fresh vegetables, and the like to delay oxidation and spoilage and maintain freshness.
【００１４】[0014]
【実施例】以下に、本発明の実施例を示す。尚、本実施
例は、幅広い用途を有する本発明の一部分である。Examples of the present invention will be described below. This embodiment is a part of the present invention having a wide range of applications.
【００１５】酸化還元電位がプラス３００ｍＶの市販の
蒸溜水１０００ｃｃに、ヘテロポリ酸でコーティングし
た電極を浸漬し、係る電極に、陰極の直流電圧５０００
Ｖを２４時間印加して、酸化還元電位がマイナス５００
ｍＶの還元電位水１０００ｃｃを作成した。An electrode coated with heteropolyacid is immersed in 1000 cc of commercially available distilled water having an oxidation-reduction potential of +300 mV, and a DC voltage of 5,000 is applied to the electrode.
V for 24 hours, and the oxidation-reduction potential is
1000 cc of mV reduction potential water was prepared.
【００１６】係る還元電位水を、市販のスプレー容器
（容量１００ｃｃ、１スプレー能力０，３ｃｃ）に入れ
て、市販の、鰯の刺身１００ｇ、鮪の赤身の刺身１００
ｇ、豚肉ローススライス１００ｇを用意し、それぞれを
約５０ｇずつトレーに取り分けてＡ群とＢ群とし、Ａ群
のトレーに、各々２回ずつスプレーを噴霧して約０．６
ｃｃの還元電位水を供給して後、Ａ群とＢ群の鰯の刺身
と鮪の赤身の刺身を、各々２切れずつ取り出し、あとは
すべて、ラップをかけて冷蔵庫に保存した。The reduced potential water is put into a commercially available spray container (capacity: 100 cc, spray capacity: 0.3 cc), and commercially available 100 g of sardine sashimi and tuna red sashimi 100
g, pork loin slices 100 g each, and about 50 g of each were separated into trays to make groups A and B, and sprayed twice on the trays of group A for about 0.6 times each.
After supplying cc of reducing potential water, sashimi sashimi of group A and group B and red sashimi of tuna were each taken out in two slices, and all were wrapped and stored in a refrigerator.
【００１７】上記の、２切れずつ取り出したＡ群とＢ群
の鰯の刺身と鮪の赤身の刺身を、それぞれ、臭気と身の
弾力性に留意して試食した結果、Ａ群は臭みがほとんど
無いのと、身に弾力性（歯ごたえ）を有していたが、Ｂ
群はそれぞれ特有の不快な臭気が有り、身の弾力性（歯
ごたえ）も弱いままであった。The sashimi sashimi and the tuna lean sashimi of the groups A and B, which were taken out in two slices, were tasted, respectively, while paying attention to the odor and elasticity of the body. Had no elasticity (chewyness), but B
The groups each had their own unpleasant odor and their elasticity (chewyness) remained weak.
【００１８】また、上記で冷蔵庫に保存したサンプル
を、６時間後に取り出して、ドリップ、臭気および身の
弾力性について調べたところ、Ａ群はドリップが微小で
あったのに対し、Ｂ群のトレーにはドリップが多く認め
られたのと、臭気および身の弾力性についても、上記の
差異が認められた。Further, the sample stored in the above refrigerator was taken out after 6 hours and examined for drip, odor and elasticity of the body. The odor and the elasticity of the body also showed the above-mentioned differences.
【００１９】[0019]
【発明の効果】本発明は、以上説明したように構成され
ているので、以下に記載されるような効果を奏する。Since the present invention is configured as described above, it has the following effects.
【００２０】食品に還元電位を作用させて、鮮度を保持
する優れた能力を有する。It has an excellent ability to maintain freshness by applying a reducing potential to food.
【００２１】還元イオンは、絶縁体に供給するのも容易
であるので、様々な目的物に対し、効率良く作用させる
ことが出来る。Since the reduced ions can be easily supplied to the insulator, the reduced ions can efficiently act on various objects.
Claims (3)
空間中の気体分子と空間中に湿度として存在する水分子
に、マイナスの電荷を持つ荷電粒子を供給して、気体の
マイナスイオン化と、水分子中には還元イオンを生成さ
せることで、その空間を還元雰囲気の空間として保っ
て、食品の鮮度を保持する事を特徴とする食品の鮮度保
持方法。In a space for storing and storing food, charged particles having a negative charge are supplied to gas molecules in the space and water molecules existing as humidity in the space, thereby negatively ionizing the gas and water. A method for maintaining the freshness of food, characterized in that by generating reducing ions in the molecule, the space is maintained as a space of a reducing atmosphere and the freshness of the food is maintained.
たは鉱石等を用いて固有の酸化還元電位を変動させるべ
く、マイナスの電荷を持つ荷電粒子を供給して、還元イ
オンを含有する環元電位水を作成し、その中に食品を浸
潰して、食品に還元電位を作用させる事を特徴とする食
品の鮮度保持方法。2. Rings containing reduced ions are supplied to clean water by supplying charged particles having a negative charge to fluctuate the specific oxidation-reduction potential using electricity, a catalyst, electromagnetic waves, ore, or the like. A method for preserving the freshness of a food, characterized by producing original potential water, immersing the food therein, and applying a reducing potential to the food.
して、直接または間接的に、霧状に噴霧またはスプレー
する等の方法で、還元電位を作用させる事を特徴とする
食品の鮮度保持方法。3. The method of claim 1, wherein the reducing potential is applied to the food by directly or indirectly spraying or spraying the reducing potential water according to claim 2 on the food. Freshness retention method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000284334A JP2002058423A (en) | 2000-08-16 | 2000-08-16 | Method for preserving freshness of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000284334A JP2002058423A (en) | 2000-08-16 | 2000-08-16 | Method for preserving freshness of food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002058423A true JP2002058423A (en) | 2002-02-26 |
Family
ID=18768560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000284334A Pending JP2002058423A (en) | 2000-08-16 | 2000-08-16 | Method for preserving freshness of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002058423A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011250721A (en) * | 2010-06-01 | 2011-12-15 | Yoshio Maekawa | Oxidation-reduction potential dropping method of substance |
| JP2013188163A (en) * | 2012-03-13 | 2013-09-26 | Ottochi Green Station:Kk | Vegetable of excellent antioxidant capability using electrolytic hydrogen water, and method of processing the same |
| WO2015111090A1 (en) * | 2014-01-21 | 2015-07-30 | 新エネルギー産業株式会社 | Substance modification method |
| WO2015121895A1 (en) * | 2014-02-17 | 2015-08-20 | 新エネルギー産業株式会社 | Potential variation-type substance modification device |
| WO2015121896A1 (en) * | 2014-02-17 | 2015-08-20 | 新エネルギー産業株式会社 | Method for power supply-free substance modification |
| CN114982814A (en) * | 2022-06-28 | 2022-09-02 | 邝德昌 | Preservation instrument based on micro magnetic resonance |
-
2000
- 2000-08-16 JP JP2000284334A patent/JP2002058423A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011250721A (en) * | 2010-06-01 | 2011-12-15 | Yoshio Maekawa | Oxidation-reduction potential dropping method of substance |
| JP2013188163A (en) * | 2012-03-13 | 2013-09-26 | Ottochi Green Station:Kk | Vegetable of excellent antioxidant capability using electrolytic hydrogen water, and method of processing the same |
| WO2015111090A1 (en) * | 2014-01-21 | 2015-07-30 | 新エネルギー産業株式会社 | Substance modification method |
| WO2015121895A1 (en) * | 2014-02-17 | 2015-08-20 | 新エネルギー産業株式会社 | Potential variation-type substance modification device |
| WO2015121896A1 (en) * | 2014-02-17 | 2015-08-20 | 新エネルギー産業株式会社 | Method for power supply-free substance modification |
| CN114982814A (en) * | 2022-06-28 | 2022-09-02 | 邝德昌 | Preservation instrument based on micro magnetic resonance |
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