1265789 玫、發明說明 (發明說明應敘明：發明所屬之技術領域、先前技術、內容 【翻臟之撕領域] 式及圖式卿麵) 本發明係有關於一種利用微生物進 法。尤其是關於-種利用微生物產生二氧化碳改处 組成進行調氣儲藏，以達成延長食品保存期限的目=广乱 【先前技術】 &品係為一種複雜的化學組成物，在食品儲放的過程 中常會造成食品品質的劣變。—般來說，造成劣變反應 原因主要有下列幾大類：⑴微生物；（2)酵素分解；學 反應；（4)物理性因素。在這些影響食品品質劣化的因子 中’氧氣扮演著極為重要的角色，因為氧氣無論對微生物 生長、酵素及化學反應方面皆有影響。因此，對於食品儲 藏時品質的劣變速率來說，如何控制空氣中氧氣的含量， 便成為是一件極重要的事。 基於此一理由，即有人提出利用調整空氣組成，以達 成控制食品劣變速率的目的，其係利用鈍性氣體來置換氧 氣，其中鈍性氣體較常被使用者為二氧化碳、氮氣，其中 又以二氧化碳的效果較佳，因二氧化碳可同時抑制好氧菌 及厭氧菌的生長。1265789 玫,发明说明(The description of the invention should be clarified: the technical field, prior art, and content of the invention. [The field of tearing of the dirty] and the image of the face) The present invention relates to a method of utilizing microorganisms. In particular, the use of microorganisms to produce carbon dioxide to change the composition of the gas to achieve the purpose of extending the shelf life of the food = the chaos [previous technology] & strain is a complex chemical composition in the process of food storage It often causes deterioration of food quality. In general, the main causes of the adverse reactions are the following categories: (1) microorganisms; (2) enzyme decomposition; learning reactions; (4) physical factors. Among these factors that affect the deterioration of food quality, 'oxygen plays an extremely important role, because oxygen has an impact on microbial growth, enzymes and chemical reactions. Therefore, how to control the oxygen content in the air becomes a very important thing for the quality deterioration rate of food storage. For this reason, it has been proposed to use the adjusted air composition to achieve the purpose of controlling the rate of deterioration of food, which uses a passive gas to replace oxygen, wherein the passive gas is more often used by users as carbon dioxide and nitrogen. The effect of carbon dioxide is better, because carbon dioxide can simultaneously inhibit the growth of aerobic and anaerobic bacteria.
習知調氣儲藏（modified atmosphere storage，MA storage)中調節氣體的方式，較常使用的方法係利用機械將 一氧化碳注入包裝容器中，以達到置換氣體的目的。但此 方式由於必須使用兩壓氣體鋼瓶，因此危險性較焉且成本 也較高’通常只適用於大型倉庫進行調氣儲藏，並不適用 0續次頁（發明說明頁不敷使用時，請註記並使用續頁） 丨 1265789 - ' 發明說明/續頁 於小量物品的包裝，亦不適用於需要運送的新鮮食品。 為此有人亦提出一種小量食品的調氣包裝方式，亦即 調氣小包。習知的調氣小包，係使用裝有氧化性高的有機 或無機物為主成分並配合催化劑的化學反應小包，其會進 行脫氧反應，並附帶產生氫氣或二氧化碳，藉此改變氣體 組成。此種方法雖然已改善了機械方式使用上的不便性及 降低些許使用上的成本，但其卻有嚴重的環保及安全性的 問題。其主要係因較常使用的化學藥劑一硼氳化鈉，具有 毒性，且反應進行時會產生具有爆炸危險性的氳氣。因此，鲁 並不適合用於食品包裝上。 綜上所述，調氣包裝雖可有效減緩食品劣變的速率， 並延長食品的儲藏期限，惟習知調氣包裝的方式仍有許多 > 缺點，如使用成本過高、環保問題、安全問題、使用不便、 ： 使用範圍不廣等。 【發明內容】 本發明之目的即在於提供一種安全性高，同時又可兼 具環保需求的調氣包裝方法。 籲 本發明之另一目的在於提供一種操作簡便，且操作成 本低廉的調氣包裝方法。 根據本發明所指出的調氣包裝方法，係利用微生物發 酵產生二氧化碳之原理，以醣類為基質將微生物培養於其 中，之後於適合的溫度下進行培養。微生物於生長時會利 用醣類進行發酵，微生物分解醣類後即會產生乙醇及二氧 化碳。接著再將微生物分解醣類所產生的二氧化碳導入裝 有食物之密閉包裝内，此即可降低密閉包裝内氧氣的比 0續次頁（發明說明頁不敷使用時，請註記並使用續頁） 1265789In the conventional atmosphere storage (MA storage) method of adjusting the gas, the method commonly used is to mechanically inject carbon monoxide into the packaging container to achieve the purpose of replacing the gas. However, since this method requires the use of a two-pressure gas cylinder, the risk is relatively high and the cost is high. Usually, it is only suitable for large-scale warehouses for gas storage. It is not applicable to the continuation page. (If the invention page is not enough, please Note and use the continuation page) 丨 1265789 - 'Inventive Note / Continued on the packaging of small items, does not apply to fresh food that needs to be shipped. To this end, it has also been proposed to adjust the air-conditioning package for small quantities of food, that is, to adjust the air bag. The conventional gas conditioning package uses a chemical reaction packet containing a highly oxidizing organic or inorganic substance as a main component and a catalyst, which deoxidizes and generates hydrogen or carbon dioxide to change the gas composition. Although this method has improved the inconvenience of mechanical use and reduced the cost of use, it has serious environmental and safety problems. It is mainly due to the more commonly used chemical, sodium borohydride, which is toxic and produces helium with explosive hazard during the reaction. Therefore, Lu is not suitable for use on food packaging. In summary, although the gas-regulating package can effectively slow down the rate of food deterioration and extend the shelf life of food, there are still many ways to know the packaging of gas-conditioning. The disadvantages are excessive cost, environmental protection, and safety. Problems, inconvenient use, : The scope of use is not wide. SUMMARY OF THE INVENTION An object of the present invention is to provide a gas-conditioning packaging method which has high safety and at the same time has environmental protection requirements. It is another object of the present invention to provide a gas-conditioning packaging method which is simple in operation and inexpensive in operation. According to the gas-conditioning packaging method of the present invention, microorganisms are cultured by using a sugar-based substrate by using the principle of microbial fermentation to produce carbon dioxide, followed by culturing at a suitable temperature. When microorganisms grow, they use sugar to ferment, and when the microorganisms break down sugars, they produce ethanol and carbon dioxide. Then, the carbon dioxide generated by the microbial decomposition of the sugar is introduced into the sealed package containing the food, thereby reducing the ratio of oxygen in the sealed package to the continuation page (please note and use the continuation page when the invention page is insufficient) 1265789
例，蕤舲并η mmmmmM 發酵^基所指出之調氣儲藏的方法，亦先將微生物 中，接‘將微’糖水)先裝入-透氣不透水之包裝袋 的包裝中放人其中’封口後置人欲進行調氣儲藏 中，達成卩可㈣產生三氧化韻人包裝容器 組成，降;氏=的，此即可有效調整包裝容器内空氣的 包裂袋谷器内氧氣的含量。其中該透氣不透水之 氣不透水知或未知可以達成本發明所要求的透 可舉出的=Λ可使用 並沒有特別的限制。在此 用作於卜、+作於尿布㈣透氣錢水的不織布。 二氧化碳^所指出的微生物，只要是可代謝_產生 為不具毒性，此並沒有特別的限制。該微生物較佳 短時門取好是可食用，此外較佳是能快速進行代兔 酵母ι較二氧化碳者’在此可舉出的例子包含 僅限於此。為玖焙酵母0cerevW«e)，但不 代謝指出的賴，只要是可使該微生物利用 類在此可；==可，在此並沒有特別的限制。該騎 較# j出的例子包含單糖、雙糖、寡糖及多n中 佳為早糖，但不僅限於此。 士本發明將藉由下述的詳細說明及實施例做進一牛 =明’這些實施例並不限制本發明前面所揭示之内容^ 本=3藝者’可做些許之改良與修飾，但仍不脫: Q續次: 頁 (發明說明頁不敷使用時，請註記並使用續頁) 8 1265789 【實施方式】 本發明係利用微生物代謝醣類，將醣類分解成二氧化 · 奴，接著再利用所產生的二氧化碳來改變包裝容器内的空 氣組成，來達成調氣的目的。 根據本發明所指出的聽類及酵母菌，皆為人類日常食 用之食品，且亦常為被使用於食品加工上製作食品，應無 任何安全性上的問題，且無環保問題。此外，這些物品皆 可輕易的於市面上購得，價格十分便宜，因此可大幅降低 調氣儲藏之成本。 一 為使本發明可以使熟習本發明技藝者易於瞭解，在此春 藉由烘培酵母及果糖水，對本發明之技術内容做進一步之 解釋。 實施例一 - 取市售果糖（豐年果糖90%)以無菌水調製成10%、 20%、30%的果糖水溶液各100毫升，再加入1%(w/v)的燕 子牌金裝即發酵母（S· I· Lesaffre，法國），之後於37°C下 進行發酵。於30分鐘後以飽和的澄清石灰來測定二氧化碳_ 產量。 結果如第一圖所示，由第一圖中可以看出當果糖濃度 越高時’有越高的二氧化碳產量。例如，3〇%果糖組培養 30分鐘後即可產生28毫升的二氧化碳。 實施例二 取市售果糖（豐年果糖‘90%)以無菌水調製成10〇/〇、 20%、30%的果糖水溶液各100毫升，再加入l%(w/v)的燕 □續次Η (翻麵頁不雜觸，請_搬臓頁） 1265789 發明說明_® 子牌金裝即發酵母（S· I· Lesaffre，法國），之後於25°(3下 ’ 進行發酵，再以飽和的澄清石灰來測定烘焙酵母產生二氧 · 化碳的持績時間。 結果如第二圖所示，由，第二圖中可以看出，隨著果糖 濃度的增加，微生物代謝產生二氧化碳的時間亦會隨著延 長。例如，30%果糖組於25°C下培養時，可連續產生二氧 化碳長，違約98小時。此乃由於糖的濃度越高，即有越多醣 類可供微生物代謝使用。 實施例三 取市售果糖（豐年果糖90%)以無菌水調製成30%的果 糖水溶液100毫升，將其置入250毫升之廣口瓶中，再加 ， 入1克的燕子牌金裝即發酵母（S. I. Lesaffre，法國），之後 J 將廣口瓶瓶口密封並插入一通氣管，通氣管的另一端則插 入一裝有草莓的密封包裝中，以使瓶内空氣可經由該通氣 管導入裝有草莓的密封包裝中，如第三圖所示。另做一對 照組，亦將等量之草莓置於相同之密閉包裝中，此兩組分筆 別於24°C下進行儲藏，其結果示於表一。 表一不同儲藏方式對草莓儲藏期間品質的影響For example, the method of adjusting the gas storage indicated by the ηmmmmmM fermentation base is also first placed in the package of the permeable, airtight container in the microbe, and then the 'sealing' After the person wants to carry out the air conditioning storage, the achievement can be achieved. (4) The composition of the three-oxidation rhyme packaging container is reduced, which can effectively adjust the oxygen content in the cracked bag of the air in the packaging container. Wherein the gas permeable, impervious gas is impervious to water or unknown, it can be achieved by the present invention. The use of Λ is not particularly limited. It is used here as a non-woven fabric for diapers (4) ventilated money. The microorganisms indicated by carbon dioxide are not particularly limited as long as they are metabolizable. Preferably, the microorganism is short-lived and is edible, and further preferably, the rabbit can be rapidly reacted with carbon dioxide. The examples exemplified herein are limited thereto. For the baking yeast 0cerevW «e), but not by the metabolism, as long as it can make the microorganisms use the class here; == can be, there is no particular limitation. Examples of the ride are more than monosaccharides, disaccharides, oligosaccharides, and poly n, but are not limited thereto. The invention will be further described in the following detailed description and examples. These embodiments do not limit the disclosure of the present invention. This is a modification and modification of the artist. Do not take off: Q Continuation: Page (When the invention page is not enough, please note and use the continuation page) 8 1265789 [Embodiment] The present invention utilizes microorganisms to metabolize sugars, and decomposes sugars into dioxide and slaves. The carbon dioxide produced is used to change the air composition in the packaging container to achieve the purpose of gas regulation. According to the present invention, both the hearing and the yeast are foods for daily consumption by humans, and are often used for food processing to produce foods without any safety problems and without environmental problems. In addition, these items are easily available on the market and are very inexpensive, thus significantly reducing the cost of air conditioning storage. In order that the present invention can be easily understood by those skilled in the art, the technical contents of the present invention will be further explained by baking yeast and fructose water in the spring. Example 1 - Commercially available fructose (90% of harvested fructose) was prepared into 10%, 20%, 30% aqueous solution of fructose in 100 ml of sterile water, and then added 1% (w/v) of swallow brand gold. Yeast (S.I. Lesaffre, France), followed by fermentation at 37 °C. The carbon dioxide _ yield was measured with saturated clarified lime after 30 minutes. As a result, as shown in the first figure, it can be seen from the first figure that the higher the fructose concentration, the higher the carbon dioxide production. For example, a 30% carbohydrate group can produce 28 ml of carbon dioxide after 30 minutes of incubation. In the second embodiment, the commercially available fructose (Fengnian fructose '90%) was prepared into 100 ml of 10 wt./〇, 20%, 30% fructose aqueous solution in sterile water, and then added 1% (w/v) of swallows. Η (The page is not miscellaneous, please _ move the page) 1265789 Description of the invention _® The brand of gold is yeast (S·I· Lesaffre, France), and then fermented at 25° (3 times) Saturated clarified lime to determine the duration of production of dioxycarbonated carbon by baking yeast. The results are shown in the second figure. From the second figure, it can be seen that the time of microbial metabolism produces carbon dioxide as the concentration of fructose increases. It will also be extended. For example, when the 30% fructose group is cultured at 25 ° C, it can continuously produce carbon dioxide for a period of 98 hours. This is because the higher the concentration of sugar, the more polysaccharides can be used for microbial metabolism. In the third embodiment, the commercially available fructose (90% of the fructose fructose) is prepared into a 30% aqueous solution of fructose in 100 ml of sterile water, placed in a 250 ml jar, and added to a 1 gram swallow brand gold. Instant yeast (SI Lesaffre, France), after which J seals the jar mouth and Into a snorkel, the other end of the snorkel is inserted into a sealed package containing strawberries, so that the air inside the bottle can be introduced into the sealed package containing strawberries through the vent tube, as shown in the third figure. In the same group, the same amount of strawberries were placed in the same sealed package. The two components were stored at 24 ° C. The results are shown in Table 1. Table 1 Effect of different storage methods on the quality of strawberries during storage
比較 控制組（密閉包裝） 實驗組（密閉包裝通入 烘焙酵母產生之co2) 可儲藏天數 3〜4天 16天 腐爛判定標準 局部變軟、變白超 過2公分 局部變軟、變白超過2 公分 儲藏溫度 24〇C 24〇C 0續次頁（發明說明頁不敷使用時，請註記並使用續頁) 1265789 發明說明續頁 表一為不同儲藏方式對草莓儲藏期間品質的影響。由 表一中可以看出以一般密閉包裝方式於室溫下儲藏草莓， 約3〜4天草莓的品質即無法接受。反觀有通入烘焙酵母所 產生之二氧化碳者，雖同樣於室溫下儲藏，但卻可延長期 保存期限至16天，使原有之保存期間增加四倍。 實施例四 取尿布内層之不織布，將其縫製成袋狀，取預先配置鲁 好之30%果糖水5毫升置入袋中，再加入l%(w/v)的燕子 牌金裝即發酵母（S.I.Lesaffre，法國），以製成調氣小包。 接著將調氣小包封口後置入内裝有21台斤蓮霧的塑膠袋 (體積約16公升）中（如第四圖所示），接著將塑膠袋封口後 先置於25°C下約2小時，之後再移至7°C下進行儲藏。另 做一對照組，直接將採收預冷後的蓮霧置入塑膠袋内封 口，接著於7°C下進行儲藏，其結果示於表二。 γ]續次頁（發明說明頁不敷使用時，請註記並使用續頁) 11 1265789 =同儲藏方式對^霧儲藏期間 「 控制組（密閉包裝） 發明說明續頁Comparative control group (closed packaging) Experimental group (co2 produced by sealed packaging into baking yeast) Storage days 3 to 4 days 16 days Decay criteria Local softening, whitening more than 2 cm Local softening, whitening more than 2 cm Storage temperature 24〇C 24〇C 0 Continued page (Notes on the page when the invention is not available, please note and use the continuation page) 1265789 Description of the invention Table 1 shows the effect of different storage methods on the quality of strawberries during storage. It can be seen from Table 1 that the strawberry is stored at room temperature in a general closed packaging manner, and the quality of the strawberry is unacceptable for about 3 to 4 days. On the other hand, those who have access to the carbon dioxide produced by baking yeast, although stored at room temperature, can extend the shelf life to 16 days, increasing the original storage period by four times. In the fourth embodiment, the non-woven fabric of the inner layer of the diaper is taken into a bag shape, and 5 ml of 30% fructose water which has been pre-configured is placed in a bag, and then 1% (w/v) swallow brand gold is sprayed into the bag. (SILesaffre, France) to make a small bag of gas. Then, the air-conditioning pouch is sealed and placed in a plastic bag (about 16 liters) containing 21 pounds of lotus powder (as shown in the fourth figure), and then the plastic bag is sealed and placed at 25 ° C. After 2 hours, it was moved to 7 ° C for storage. In addition, as a control group, the pre-cooled lotus mist was directly placed in a plastic bag and then stored at 7 ° C. The results are shown in Table 2. γ] Continued page (Please note and use the continuation page when the invention page is not available) 11 1265789 = Same storage method vs. fog storage period "Control group (closed package) Invention description Continued
i〇^_ •採收後預冷 2· 7 C儲藏 置入 -- •採收後預冷 丨·將微生物保鮮包置入密 閉包裝内。 丨.先於25。(：下維持2小 局部變軟、變白 儲藏 八丨支氣、變白超過2公 表二為不同儲藏方式對蓮霧 表二中可以看出’依一般包裝蓮霧之方影響。由 存，其保存期限約10天左右，口 / C下冷藏保 本發明所指出的方法，於包裝蓮霧卩^。但若根據 合液），先於饥下使微线活母的混 約2小時後，再移至7°C下進行儲在生一虱化碳 天數，至原㈣H)天(控制組)延長t2lJ可有效延長儲藏 了兩倍的時間。 啕欢的延長 實施例五 取市售果糖（豐年果糖90%)以無菌水調製成3〇%的果 糖水溶液100毫升，將其置入250毫升之廣口瓶中，再加 0續次頁（發明說明頁不敷使用時，請註記並使用續頁） 12I〇^_ • Pre-cooling after harvesting 2· 7 C Storage Placement -- • Pre-cooling after harvesting 丨 Place the microbiological fresh-keeping bag in a closed package.丨. Prior to 25. (: Maintain 2 small partial softening, whitening storage gossip gas, whitening more than 2 public meter 2 for different storage methods can be seen in the lotus fog table 2 'according to the general packaging lotus fog side. The shelf life is about 10 days, and the method indicated in the invention is carried out under the mouth/c, and the method of packaging the lotus sputum is used. However, if the liquid is mixed under the hungry, the micro-line live mother is mixed for about 2 hours. After moving to 7 ° C for storage in a carbonized day, to the original (four) H) days (control group) extended t2lJ can effectively extend the storage twice. The fifth embodiment of Yanhuan is to take the commercial fructose (90% of Fengnian fructose) into 100 ml of a 0.3% aqueous solution of fructose in sterile water, place it in a 250 ml jar, and add 0 consecutive pages ( Note that when the page is not enough, please note and use the continuation page. 12
1265789 入1克的燕子牌金裝即發酵母（S.I.Lesaffre，法國），之後 將廣口瓶瓶口密封並插入一通氣管，通氣管的另一端則插 入一裝有香蕉的密封包裝中，以使瓶内空氣可經由該通氣 管導入裝有蕃茄、香蕉、萵苣、茼蒿或莧菜的密封包裝中。 闾時另做一對照組，亦將等量之蕃茄、香蕉、萵苣、茼萬 或莧菜置於相同之密閉包裝中，此兩組分別於24°C下進行 儲藏，其結果示於第五圖。 第五圖為利用微生物進行調氣包裝對不同蔬果儲藏 期限的影響。由第五圖中可以看出，根據本發明所指出之 利用微生物產生二氧化碳進行調氣儲藏的方法，可顯著的 延長食物的儲藏期限。由數據中可以看出經以本發明所述 之調氣儲藏法，皆可使原有保存方式之保存期限，延長兩 倍以上的時間。 【圖式簡單說明】 第一圖為不同果糖濃度對烘焙酵母產氣能力之影 響。 第二圖為不同果糖濃度對烘焙酵母產氣持續力之影 響。 第三圖為自包裝容器外通入微生物產生的二氧化碳 之裝置示意圖。 第四圖為包裝容器中置入調氣小包之示意圖。 第五圖為利用微生物進行調氣包裝對不同蔬果儲藏 期限的影響。 131265789 Into a 1 gram swallow brand of yeast (SILesaffre, France), then seal the jar mouth and insert a snorkel, the other end of the snorkel is inserted into a sealed package containing bananas, so that The air inside the bottle can be introduced into a sealed package containing tomatoes, bananas, lettuce, chrysanthemum or leeks via the vent tube. In addition, a control group was also prepared. The same amount of tomatoes, bananas, lettuce, glutinous rice or leeks were placed in the same sealed package. The two groups were stored at 24 ° C. The results are shown in the fifth chart. . The fifth picture shows the effect of using microbes on the storage period of different fruits and vegetables. As can be seen from the fifth figure, the method of using the microorganisms to produce carbon dioxide for gas-conditioning storage according to the present invention can significantly prolong the shelf life of the food. It can be seen from the data that the gas storage method according to the present invention can extend the shelf life of the original storage method by more than two times. [Simple description of the diagram] The first figure shows the effect of different fructose concentrations on the gas production capacity of baked yeast. The second picture shows the effect of different fructose concentrations on the sustained gas production of baked yeast. The third figure is a schematic diagram of a device for introducing carbon dioxide generated by microorganisms from outside the packaging container. The fourth picture is a schematic diagram of placing a gas-regulating packet in a packaging container. The fifth picture shows the effect of using microbes on the storage period of different fruits and vegetables. 13