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JP-7855000-B2 - How to store fresh food

JP7855000B2JP 7855000 B2JP7855000 B2JP 7855000B2JP-7855000-B2

Inventors

  • シン， ベンジャミン アミット

Assignees

  • シン， ベンジャミン アミット

Dates

Publication Date
20260507
Application Date
20211015
Priority Date
20201016

Claims (17)

  1. A method for preserving fresh food, consisting of the following steps: (a) A step of preparing an aqueous solution (1) which is an alkaline solution with a pH value greater than 11.5 and contains at least one hydroxide from sodium hydroxide and potassium hydroxide , (b) A step of preparing an aqueous solution (2) containing 0.5 w/w% to 25 w/w% ascorbate ions and/or isoascorbate ions, (c) The step of applying the aqueous solution (1) to fresh food, (d) A subsequent step of applying the aqueous solution (2) to the same fresh food, Methods for preserving fresh foods, including [specific examples of preservation methods].
  2. A method for preserving fresh food, consisting of the following steps: (a) A step of preparing an aqueous solution (1) which is an alkaline solution with a pH value greater than 11.5, (b) A step of preparing an aqueous solution (2) containing 0.5 w/w% to 25 w/w% ascorbate ions and/or isoascorbate ions, (c) The step of applying the aqueous solution (1) to fresh food, (d) A subsequent step of applying the aqueous solution (2) to the same fresh food, Includes, The aqueous solution (1) further contains 0.1 w/w% to 10.0 w/w% of ascorbic acid ions and/or isoascorbic acid ions, a method for preserving fresh food.
  3. The method according to claim 1 or 2 , wherein the aqueous solution (1) is an alkaline solution having a pH value of 12.0 or higher.
  4. The method according to any one of claims 1 to 3 , wherein the aqueous solution (1) contains at least one hydroxide having a concentration of 0.01 w/w% to 5 w/w%.
  5. The method according to claim 1 , wherein the aqueous solution (1) further comprises 0.1 w/w% to 10 w/w% ascorbic acid ions or isoascorbic acid ions.
  6. The method according to any one of claims 1 to 5 , wherein the pH value of the aqueous solution (2) is 3.0 to 5.0.
  7. The method according to any one of claims 1 to 6 , wherein the temperatures of the aqueous solution (1) and the aqueous solution (2) are 30°C or lower.
  8. The method according to any one of claims 1 to 7 , wherein the aqueous solution (1) and/or the aqueous solution (2) further comprises one or more excipients suitable for use in food.
  9. The method according to any one of claims 1 to 8 , comprising applying the aqueous solution (1) and/or the aqueous solution (2) for at least 5 seconds.
  10. The method according to any one of claims 1 to 9 , wherein the time between the application of the aqueous solution (1) and the application of the aqueous solution (2) does not exceed one hour.
  11. The method according to any one of claims 1 to 10 , wherein the aqueous solution (1) and/or the aqueous solution (2) are applied to fresh food by spraying, scattering, sprinkling, dipping, immersion, or a combination thereof.
  12. The method according to any one of claims 1 to 11 , further comprising step (e) drying, sieving, centrifugal separation, air blowing, draining, packaging or candying, and a combination thereof.
  13. The method according to any one of claims 1 to 12 , wherein no additional washing or neutralization step is applied between the application of the aqueous solution (1) and the application of the aqueous solution (2).
  14. The method according to any one of claims 1 to 13 , wherein a chelating agent is not used.
  15. The method according to any one of claims 1 to 14 , wherein the fresh food is selected from the group consisting of fresh fruits, fresh vegetables, and fresh herbs.
  16. (a) A compound, particularly a salt, for preparing the aqueous solution (1) or the aqueous solution (1) as defined in any one of claims 1 to 15 , (b) A fresh food preservation parts kit product comprising, in a separated location, the aqueous solution (2) or a compound, particularly a salt, for preparing the aqueous solution (2) as defined in any one of claims 1 to 15 .
  17. Use of the parts kit according to claim 16 for preserving fresh food .

Description

This invention relates to the technology of food preservation, and more particularly to the preservation of fresh produce such as fruits, vegetables, and herbs. Food preservation involves preventing the growth of undesirable microorganisms, slowing oxidation, and inhibiting and/or reversing processes that lead to visual deterioration, such as the browning reaction of fresh produce, especially fresh cut produce like vegetables, fruits, and herbs. Many food preservation processes are known and may encompass a variety of methods. Many processes fundamentally alter the characteristics of processed foods, such as their appearance and taste. In contrast to such processes, it is often desirable to make food more robust and extend its shelf life while maintaining as much of its characteristics as possible, such as flavor, texture, aroma, and visual appearance. Furthermore, many known processes are suitable for one or a selected food preservation response, such as preventing browning or slowing oxidation, but are not suitable for inhibiting microorganisms like bacteria and yeast, or vice versa. In particular, for the preservation of fresh produce such as fresh fruits, vegetables, and herbs, there is a need for a preservation process that can simultaneously address the most important preservation issues: slowing oxidation, anti-browning treatment, and inhibiting or reducing microorganisms such as bacteria, fungi, and/or yeast. Undesirable browning of fresh produce occurs due to oxidation, enzymatic reactions (also known as enzymatic browning), and discoloration caused by tissue damage after preservation treatment. A method for preserving fresh produce, particularly cut fruits and vegetables, is described in European Patent Application Publication No. 3338563. This method uses an aqueous solution containing potassium carbonate and at least one source of ascorbate ions and/or isoascorbate ions in a specific molar ratio ranging from 1.00:0.95 to 1.00:0.50 to prevent browning. The solution, a mixture of all components, is applied to fresh produce to preserve it and extend the shelf life of processed produce. The mixture is not used to prevent microbial deterioration, but rather possesses antioxidant and anti-browning properties. Korean Registered Patent No. 101848788 describes a method for processing fruit, which includes a fruit preparation step, a disinfection step, a step of cutting or removing parts of the fruit according to the type of fruit, a pretreatment step of removing the peel, a washing step of immersing the pretreated fruit in a soaking solution, and a step of dehydrating the washed fruit. Specifically, the disinfection step includes applying 200 ppm chlorine, and the washing step includes applying a mixed aqueous solution containing ascorbic acid and sodium bicarbonate. U.S. Patent Application Publication No. 2012/0045555 describes a process for preserving fresh cut fruit by applying a fresh fruit preservation solution containing water, ascorbic acid, calcium ascorbate, carbohydrates, sodium chloride, magnesium chloride, potassium bicarbonate, and malic acid. International Publication No. 94/12041 describes a process for keeping the cut surface of a fruit or vegetable fresh and maintaining its natural appearance, the process comprising briefly immersing the cut fruit or vegetable in a dilute aqueous solution containing sodium ions and/or potassium ions, calcium ions, chloride ions, ascorbic acid or ascorbate ions (or their isomers or derivatives), citric acid or citrate ions, malic acid or malate ions (or their isomers or derivatives). Regarding the application of metal ascorbic acid or a combination of ascorbic acid and metal salts in the treatment of fruits, vegetables, and other foods for the reduction of microbial contamination, prevention of discoloration, and preservation, this is disclosed in Japanese Patent Publication No. 06-181684, European Patent Application Publication No. 0141875, and International Publication No. 00/30460. The solutions described therein require the presence of ascorbic acid or its salts, sodium carbonate or potassium carbonate, and citric acid or its salts, sulfites, or bisulfite compounds, each present in an amount of 10% to 40%. The solutions described therein contain all components as a single mixture. U.S. Patent Application No. 2012/045555 relates to a preservative for fresh fruit, particularly for reducing oxidation of the exposed cut surface of fruit. The preservative comprises a single mixture of ascorbic acid, calcium ascorbate, carbohydrates, sodium chloride, magnesium chloride, potassium bicarbonate, and malic acid. Korean Published Patent No. 2013-0141017 describes a liquid composition for preventing browning of fruits, the composition comprising 1.5 wt% vitamin C, 0.3 wt% potassium carbonate, and 98.2 wt% water, resulting in a potassium cation to ascorbic acid anion molar ratio of 1:1.96, and the components exist as a single mixture. Therefore, the latest technol