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WO2005018346A1 - Functional water - Google Patents

Functional water Download PDF

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Publication number
WO2005018346A1
WO2005018346A1 PCT/JP2004/012285 JP2004012285W WO2005018346A1 WO 2005018346 A1 WO2005018346 A1 WO 2005018346A1 JP 2004012285 W JP2004012285 W JP 2004012285W WO 2005018346 A1 WO2005018346 A1 WO 2005018346A1
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WIPO (PCT)
Prior art keywords
water
functional water
chitosan
food
effect
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Ceased
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PCT/JP2004/012285
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French (fr)
Japanese (ja)
Inventor
Hitomi Sakamoto
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SUZURAN Corp
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SUZURAN Corp
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Publication of WO2005018346A1 publication Critical patent/WO2005018346A1/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/779—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/788—Inorganic compounds
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/28—Treatment of water, waste water, or sewage by sorption
    • C02F1/286—Treatment of water, waste water, or sewage by sorption using natural organic sorbents or derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/68—Treatment of water, waste water, or sewage by addition of specified substances, e.g. trace elements, for ameliorating potable water
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/70—Treatment of water, waste water, or sewage by reduction

Definitions

  • the present invention relates to a functional water that is added to various foods or used as a conditioning water in food processing to exert an effect of enhancing the processing effect of the foods. Further, the functional water of the present invention is useful for promoting human health by drinking as drinking water.
  • fresh foods such as fresh fish, vegetables, fruits and the like are used for edible foods with simple processing such as cutting, so maintaining freshness and ensuring safety are particularly important. It becomes a problem.
  • fresh fish is immersed in a certain treatment liquid and delivered to various places in order to maintain the freshness of the landed fish.
  • the treatment liquid often contains components that have an adverse effect on the human body, the use thereof tends to be restricted or prohibited.
  • Patent No. 2890342 reducing water
  • This patent invention relates to reducing hydrogen water comprising a liquid which has been degassed under vacuum and has hydrogen gas passed to a saturated state, and this reducing hydrogen water is a cause of deterioration of foods and the like. It is said to have an effect of preventing oxidation.
  • Patent Document 1 Japanese Patent No. 2890342
  • an object of the present invention is to provide a functional water that has an effect of enhancing the processing effect of a food by adding it to various foods or using it as a conditioning water in foods. Still another object of the present invention is to provide functional water which is useful for promoting human health by drinking as drinking water.
  • the functional water of the present invention described in claim 1 is characterized in that chitosan is mixed with reducing hydrogen water saturated with hydrogen gas.
  • the functional water described in claim 2 is characterized in that chitosan is contained in a range of 11 to 13% by weight based on the reducing hydrogen water.
  • the functional water according to claim 3 is characterized in that it contains lactic acid in a range of 10 to 20% by weight together with chitosan.
  • the functional water according to claim 4 is characterized in that it contains an oligosaccharide in a range of 0.1-0.5% by weight together with chitosan and lactic acid.
  • the functional water of the present invention has an effect of contributing to promotion of human health by drinking as drinking water as it is.
  • the present invention is characterized in that chitosan is mixed with a reducing hydrogen water degassed under reduced pressure and saturated with hydrogen gas.
  • the reducing hydrogen water may be obtained by any method, but may be obtained by using an apparatus as disclosed in the aforementioned Patent No. 2890342.
  • the degree of reducibility of reducing hydrogen water is represented by an Eh value.
  • the Eh level due to water reduction is related to the amount of hydrogen dissolved during the production of reducing hydrogen water, and is somewhat free depending on the ratio of the flow rate of water to the flow rate of hydrogen and the state of rupture of bubbles. Can be adjusted.
  • the decrease in the reduction intensity due to oxygen in the air during the storage of the reducing hydrogen water is as follows: in the case of water with an Eh value of 470 mV, which is housed in a bathtub of about 1 ton capacity with the water surface open. It rises to about -150mV after standing. However, if the reduced water is sealed in the container without contact with air, the Eh value hardly increases.
  • Eh value is decreasing. Eh value also rises due to the addition of kalk.
  • the Eh value of groundwater is lower than this, about + 200- + 300mV.
  • River water is slightly lower than groundwater in summer due to the action of microorganisms, but is slightly higher in winter.
  • the surface water of the paddy field is about + 200- + 300mV due to the influence of microorganisms like the river water, and the paddy soil is reduced to -340-50mV.
  • Electrolytically reduced water is as low as _340 mV at the minimum, but the components having a high pH of 9 or more tend to change, so it is not suitable for food processing, and therefore cannot be applied to the present invention.
  • chitosan added to the reducing hydrogen water is a kind of darcosamine which is a constituent component of shells such as shrimp and renji and is produced by deacetylating chitin, which is a polysaccharide, such as Escherichia coli. Since it has a strong bactericidal activity against bacteria that rot fresh food and does not deteriorate for a long time, it has an effect of continuously suppressing the growth of bacteria and protecting fresh food from putrefaction. Since chitosan of general purity is commercially available, it can be used by adding it in the range of 13 to 13% by weight.
  • lactic acid can be added in a range of 10 to 20% by weight together with chitosan. No effect is observed when the content of chitosan is less than 10% by weight, and when the content exceeds 20% by weight, The effect is not noticeable.
  • oligosaccharide in the range of 0.5 1-0. 5 wt 0/0 with chitosan and lactic acid.
  • the main action of oligosaccharides is to improve the intestinal environment in the body, in addition to the taste effect as a sweetener.
  • Oligosaccharides that can be used in the present invention include fratatooligosaccharide (raw material: sucrose), soybean oligosaccharide (raw material: soybean), nectar oligosaccharide (raw material: sucrose and sugar), raffinose (raw material: beet molasses), Extra-galaxy oligosaccharide (raw material: lactose) and xylo-oligosaccharide (raw material: sorghum) Power S.
  • Functional water containing chitosan, lactic acid and oligosaccharides is suitable for drinking as it is because of the acidity and sweetness of lactic acid and oligosaccharides.
  • reducing hydrogen water is prepared using the apparatus disclosed in Japanese Patent No. 2890342.
  • This reducing hydrogen water had an Eh value of about 1300 mV.
  • Chitosan in an amount corresponding to about 2% by weight was added to this reducing hydrogen water, and this was used as treated water.
  • the peaches immediately after harvesting were immersed in the treated water at room temperature for about 1 hour, then pulled up and dried.
  • the immersed peach was left at room temperature for 7 days together with the untreated peach, and then used for food in a usual manner.
  • a sensory taste test performed by multiple panelists confirmed that the treated peaches had the same hardness as the freshly harvested peaches, but had an increased sweetness compared to the untreated peaches. .
  • untreated peaches became rotten and became unfit for food.
  • Example 2 About 1% by weight of chitosan and about 12% by weight of lactic acid were added to the same reducing hydrogen water used in Example 1 to obtain treated water. Fresh tuna cuts were halved, immersed in treated water at room temperature for about 10 minutes, then pulled up, wiped off the treated water, and stored in a refrigerator at about 5 ° C. For comparison, the other half of the tuna fillet was placed in a refrigerator.
  • the functional water of the present invention can effectively prevent deterioration and decay of the food by being applied to the surface of the food by, for example, immersing the food into the functional water. Can be greatly improved.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

A functional water capable of effectively preventing the deterioration and putrefaction of food only by application thereof to the surface of the food. There is provided a functional water comprising a reducing hydrogen water saturated with hydrogen gas and, mixed therewith, chitosan. The storability of food can be enhanced by treating the food with the functional water.

Description

明 細 書  Specification

機能性水  Functional water

技術分野  Technical field

[0001] 本発明は、種々の食品に添加し、あるいは食品加工に調整水として使用することに より、その食品の処理効果を増進する作用を発揮する機能性水に関する。さらに本 発明の機能性水は、飲料水として飲用することにより、人体の健康増進にも有用であ る。  [0001] The present invention relates to a functional water that is added to various foods or used as a conditioning water in food processing to exert an effect of enhancing the processing effect of the foods. Further, the functional water of the present invention is useful for promoting human health by drinking as drinking water.

背景技術  Background art

[0002] 近年の工業の発展に比例して、 自然環境の悪化が著しぐとくに水は、人間の生存 に不可欠であるにもかかわらず、有毒もしくは有害な成分の混入を回避することが困 難になってきており、水道水や井戸水の安全性に対する不安感から、天然の湧水に 消毒処理を施した水の消費量が急増してレ、る。  [0002] In recent years, the deterioration of the natural environment has been remarkable in proportion to the development of industry, and although water is indispensable for human survival, it is difficult to avoid the incorporation of toxic or harmful components. Due to concerns about the safety of tap water and well water, the amount of water used to disinfect natural spring water has increased rapidly.

[0003] さらに、時代の要求に応じて種々の食品、食材、食用加工品、食品添加物が開発 され、広く使用されるに至っている力 これらの中には人体に種々の好ましくない影 響を与えることが懸念されてレ、る。  [0003] Furthermore, various foods, foodstuffs, edible products, and food additives have been developed in response to the demands of the times, and the power has been widely used. Among them, there are various unfavorable effects on the human body. I am worried about giving.

[0004] 中でも鮮魚、野菜、果物等の生鮮食品は、カットのような単純な加工を施したままの 状態で食用に供されるために、その鮮度の保持と安全性の確保がとくに重要な問題 となる。このような問題を回避するために、例えば鮮魚については、水揚げされた魚 類の鮮度を保っために、ある種の処理液に漬け込んで各地に配送されている。しか しながら、処理液には人体に悪影響を及ぼす成分が含有されていることが多いので 、その使用が制限もしくは禁止される傾向にある。  [0004] Above all, fresh foods such as fresh fish, vegetables, fruits and the like are used for edible foods with simple processing such as cutting, so maintaining freshness and ensuring safety are particularly important. It becomes a problem. In order to avoid such a problem, for example, fresh fish is immersed in a certain treatment liquid and delivered to various places in order to maintain the freshness of the landed fish. However, since the treatment liquid often contains components that have an adverse effect on the human body, the use thereof tends to be restricted or prohibited.

[0005] このような実情から、還元性の水を使用することが提案されている（例えば特許第 2 890342号)。この特許発明は、真空下で脱気し且つ水素ガスを飽和状態にまで通 気した液体からなる還元性水素水に係るもので、この還元性水素水は、食品等の劣 化の原因である酸化を防止する効果があるとされている。  [0005] Under such circumstances, it has been proposed to use reducing water (for example, Patent No. 2890342). This patent invention relates to reducing hydrogen water comprising a liquid which has been degassed under vacuum and has hydrogen gas passed to a saturated state, and this reducing hydrogen water is a cause of deterioration of foods and the like. It is said to have an effect of preventing oxidation.

特許文献 1：特許第 2890342号公報  Patent Document 1: Japanese Patent No. 2890342

発明の開示 発明が解決しょうとする課題 Disclosure of the invention Problems the invention is trying to solve

[0006] 解決しょうとする問題点は、上記特許発明に係る還元性水素水では、食品等の劣 化の原因である酸化をある程度は遅らせる効果はあるが、その効果は顕著でないと レ、うことである。したがって本発明の目的は、種々の食品に添加し、あるいは食品加 ェに調整水として使用することにより、その食品の処理効果を増進する作用を発揮す る機能性水を提供することである。 さらに本発明の他の目的は、飲料水として飲用 することにより、人体の健康増進にも有用な機能性水を提供することである。  [0006] The problem to be solved is that the reducing hydrogen water according to the above-mentioned patented invention has an effect of delaying the oxidation which causes deterioration of foods to some extent, but the effect is not remarkable. That is. Therefore, an object of the present invention is to provide a functional water that has an effect of enhancing the processing effect of a food by adding it to various foods or using it as a conditioning water in foods. Still another object of the present invention is to provide functional water which is useful for promoting human health by drinking as drinking water.

課題を解決するための手段  Means for solving the problem

[0007] 請求項 1に記載した本発明の機能性水は、水素ガスで飽和させた還元性水素水に キトサンを混合してなることを特徴とする。 [0007] The functional water of the present invention described in claim 1 is characterized in that chitosan is mixed with reducing hydrogen water saturated with hydrogen gas.

請求項 2に記載した機能性水は、還元性水素水に対してキトサンが 1一 3重量％の 範囲で含有されていることを特徴とする。  The functional water described in claim 2 is characterized in that chitosan is contained in a range of 11 to 13% by weight based on the reducing hydrogen water.

請求項 3に記載した機能性水は、キトサンとともに 10 20重量％の範囲で乳酸を 含有してレ、ることを特徴とする。  The functional water according to claim 3 is characterized in that it contains lactic acid in a range of 10 to 20% by weight together with chitosan.

さらに請求項 4に記載した機能性水は、キトサン及び乳酸とともに 0. 1-0. 5重量 %の範囲でオリゴ糖を含有していることを特徴とする。  Further, the functional water according to claim 4 is characterized in that it contains an oligosaccharide in a range of 0.1-0.5% by weight together with chitosan and lactic acid.

発明の効果  The invention's effect

[0008] 本発明の機能性水は、種々の食品に添加し、あるいは食品加工に調整水として使 用することにより、その食品の処理効果を増進する作用を発揮するという効果が発生 する。  [0008] By adding the functional water of the present invention to various foods or using it as a conditioning water in food processing, an effect of exhibiting the effect of enhancing the processing effect of the food is produced.

さらに本発明の機能性水は、飲料水としてそのまま飲用することにより、人体の健康 増進に寄与するという効果も得られる。  Furthermore, the functional water of the present invention has an effect of contributing to promotion of human health by drinking as drinking water as it is.

発明を実施するための最良の形態  BEST MODE FOR CARRYING OUT THE INVENTION

[0009] 本発明は、減圧下で脱気し、水素ガスで飽和させた還元性水素水にキトサンを混 合してなることを特徴とする。 [0009] The present invention is characterized in that chitosan is mixed with a reducing hydrogen water degassed under reduced pressure and saturated with hydrogen gas.

還元性水素水は、どのような方法で得られたものでもよいが、前述の特許第 28903 42号明細書に開示されているような装置を用いて得られたものを使用することができ る。 The reducing hydrogen water may be obtained by any method, but may be obtained by using an apparatus as disclosed in the aforementioned Patent No. 2890342. The

[0010] 還元性水素水の還元性の度合いは Eh値で表される。水の還元処理による Ehレべ ノレは、還元性水素水の製造時における水素の溶解量とも関連し、また水の流量と水 素の流量との比率、及び気泡の破断状態に応じてある程度自由に調整することが可 能である。  [0010] The degree of reducibility of reducing hydrogen water is represented by an Eh value. The Eh level due to water reduction is related to the amount of hydrogen dissolved during the production of reducing hydrogen water, and is somewhat free depending on the ratio of the flow rate of water to the flow rate of hydrogen and the state of rupture of bubbles. Can be adjusted.

[0011] 還元性水素水の保蔵中における空気中の酸素による還元強度の減衰は、水面が 解放状態にある容量約 1トンの浴槽内に収容された Eh値一 470mVの水の場合、 1晚 の放置後に- 150mV程度まで上昇する。しかし、還元水を容器内に空気と接触しな い状態で密閉した場合、 Eh値の上昇はほとんど生じない。  [0011] The decrease in the reduction intensity due to oxygen in the air during the storage of the reducing hydrogen water is as follows: in the case of water with an Eh value of 470 mV, which is housed in a bathtub of about 1 ton capacity with the water surface open. It rises to about -150mV after standing. However, if the reduced water is sealed in the container without contact with air, the Eh value hardly increases.

なお、 自然界の Ehレベルについては、通常の水道水は酸化条件で、 + 300— + 6 OOmVの広い範囲の Eh値を示す力 浄水場から遠い地点での水道水は、配管の酸 化に伴レ、 Eh値が低下している。またカルキの添カ卩によっても Eh値が上昇する。  Regarding the Eh level in the natural world, ordinary tap water is subjected to oxidizing conditions.レ, Eh value is decreasing. Eh value also rises due to the addition of kalk.

[0012] また地下水の Eh値はこれより低ぐ + 200— + 300mV程度である。河川水は、夏 期には微生物の作用により地下水よりやや低下するが、冬季はやや上昇する。水田 の田面水も、河川水と同様に微生物の影響により + 200— + 300mV程度となり、水 田土壌は- 340—- 50mVの還元状態である。  [0012] The Eh value of groundwater is lower than this, about + 200- + 300mV. River water is slightly lower than groundwater in summer due to the action of microorganisms, but is slightly higher in winter. The surface water of the paddy field is about + 200- + 300mV due to the influence of microorganisms like the river water, and the paddy soil is reduced to -340-50mV.

さらに最近注目されている市販の活性水素水は、 + 280—一 50mV程度の幅広い 分布を示す。電解還元水は最低で _340mVと低レ、が、 pHが 9以上と高ぐ成分の変 化を生じやすいので、食品加工には向かないために、本発明に適用することはでき ない。  Commercially available active hydrogen water, which has recently attracted attention, has a wide distribution of about +280 to 50 mV. Electrolytically reduced water is as low as _340 mV at the minimum, but the components having a high pH of 9 or more tend to change, so it is not suitable for food processing, and therefore cannot be applied to the present invention.

[0013] 本発明において、還元性水素水に添加されるキトサンは、ェビ、力二等の甲殻の構 成成分で多糖類であるキチンを脱ァセチル化して生成させるダルコサミンの一種で、 大腸菌など生鮮物を腐敗させる菌に対する殺菌力が強ぐ且つ、長く変質することが ないから、細菌の増殖を継続的に抑制し、生鮮物を腐敗から保護する作用を有する 。一般的な純度のキトサンは市販されているので、 1一 3重量％の範囲で添加して利 用可能である。  [0013] In the present invention, chitosan added to the reducing hydrogen water is a kind of darcosamine which is a constituent component of shells such as shrimp and renji and is produced by deacetylating chitin, which is a polysaccharide, such as Escherichia coli. Since it has a strong bactericidal activity against bacteria that rot fresh food and does not deteriorate for a long time, it has an effect of continuously suppressing the growth of bacteria and protecting fresh food from putrefaction. Since chitosan of general purity is commercially available, it can be used by adding it in the range of 13 to 13% by weight.

[0014] またキトサンとともに 10— 20重量％の範囲で乳酸を添加することもできる。キトサン の含有量が 10重量％未満では効果が認められず、 20重量％を超える量の添加によ る効果は顕著でない。 [0014] Further, lactic acid can be added in a range of 10 to 20% by weight together with chitosan. No effect is observed when the content of chitosan is less than 10% by weight, and when the content exceeds 20% by weight, The effect is not noticeable.

[0015] さらにキトサン及び乳酸とともに 0. 1-0. 5重量0 /0の範囲でオリゴ糖を添加すること もできる。オリゴ糖の主な作用は、甘味料としての味覚上の作用のほかに、体内で腸 内環境の改善作用である。本発明に利用できるオリゴ糖としては、フラタトオリゴ糖（ 原料:ショ糖)、大豆オリゴ糖 (原料:大豆)、乳果オリゴ糖 (原料:ショ糖と砂糖)、ラフィ ノース (原料:ビート糖蜜）、ガラ外オリゴ糖 (原料:乳糖)、及びキシロオリゴ糖 (原料： 卜ゥモロコシ）力 S挙げられる。 [0015] Furthermore it is also possible to add oligosaccharide in the range of 0.5 1-0. 5 wt 0/0 with chitosan and lactic acid. The main action of oligosaccharides is to improve the intestinal environment in the body, in addition to the taste effect as a sweetener. Oligosaccharides that can be used in the present invention include fratatooligosaccharide (raw material: sucrose), soybean oligosaccharide (raw material: soybean), nectar oligosaccharide (raw material: sucrose and sugar), raffinose (raw material: beet molasses), Extra-galaxy oligosaccharide (raw material: lactose) and xylo-oligosaccharide (raw material: sorghum) Power S.

キトサン、乳酸及びオリゴ糖を含有する機能性水は、乳酸及びオリゴ糖の有する酸 味及び甘味により、そのまま飲用するのに好適である。  Functional water containing chitosan, lactic acid and oligosaccharides is suitable for drinking as it is because of the acidity and sweetness of lactic acid and oligosaccharides.

実施例  Example

[0016] 〔実施例 1〕  [Example 1]

特許第 2890342号明細書に開示されている装置を用いて、まず、還元性水素水 を準備する。この還元性水素水は、 Eh値が約一 300mVのものであった。この還元性 水素水に対して、約 2重量％に相当する量のキトサンを添カ卩し、これを処理水とした。  First, reducing hydrogen water is prepared using the apparatus disclosed in Japanese Patent No. 2890342. This reducing hydrogen water had an Eh value of about 1300 mV. Chitosan in an amount corresponding to about 2% by weight was added to this reducing hydrogen water, and this was used as treated water.

[0017] この処理水中に、収穫直後の桃を常温で約 1時間浸漬し、ついで引き上げて乾燥 した。この浸漬処理した桃を、未処理の桃とともに常温で、 7日間放置したのち、通常 の方法で食用に供した。複数人のパネラーによる官能味覚テストの結果、処理済み の桃は、収穫直後のものと同等の固さを保持しながら、処理しなかった桃と比較して 甘みが増していることが確認された。一方、処理しなかった桃は、腐敗が進んで食用 には適さない状態となった。  [0017] The peaches immediately after harvesting were immersed in the treated water at room temperature for about 1 hour, then pulled up and dried. The immersed peach was left at room temperature for 7 days together with the untreated peach, and then used for food in a usual manner. A sensory taste test performed by multiple panelists confirmed that the treated peaches had the same hardness as the freshly harvested peaches, but had an increased sweetness compared to the untreated peaches. . On the other hand, untreated peaches became rotten and became unfit for food.

[0018] 〔実施例 2〕  [Example 2]

実施例 1で用いたのと同じ還元性水素水に、キトサン約 1重量％、及び乳酸約 12重 量％を添カ卩して処理水とした。新鮮なマグロの切り身を半分に分け、これを処理水中 に、常温で約 10分間浸漬し、ついで引き上げて処理水を拭き取つたのち、約 5°Cの 冷蔵庫中で保存した。また比較のために、マグロの切り身の残りの半分をそのまま冷 蔵庫にいれた。  About 1% by weight of chitosan and about 12% by weight of lactic acid were added to the same reducing hydrogen water used in Example 1 to obtain treated water. Fresh tuna cuts were halved, immersed in treated water at room temperature for about 10 minutes, then pulled up, wiped off the treated water, and stored in a refrigerator at about 5 ° C. For comparison, the other half of the tuna fillet was placed in a refrigerator.

[0019] 3日間の保存後に 2種のマグロ切り身を取り出して比較した結果、処理済みの切り 身には外観上ほとんど変化が認められず、色も変化なかった。これに対して処理して いない切り身は、表面が乾いた状態となり、色は暗褐色に変化していた。 [0019] After storage for 3 days, two kinds of tuna cuts were taken out and compared. As a result, the treated cuts showed little change in appearance and color. Process for this Unfilled cuts had a dry surface and had changed color to dark brown.

産業上の利用可能性 Industrial applicability

本発明の機能性水は、その中に食品を浸漬する等の手段で食品表面に塗布した 状態とすることにより、その食品の変質、腐敗を効果的に防止できるので、多くの食品 の保存性を大幅に向上させることが可能である。  The functional water of the present invention can effectively prevent deterioration and decay of the food by being applied to the surface of the food by, for example, immersing the food into the functional water. Can be greatly improved.

Claims

請求の範囲 The scope of the claims [1] 水素ガスで飽和させた還元性水素水にキトサンを混合してなることを特徴とする機 能性水。  [1] Functional water characterized by mixing chitosan with reducing hydrogen water saturated with hydrogen gas. [2] 前記還元性水素水に対してキトサンが 1一 3重量％の範囲で含有されていることを 特徴とする請求項 1に記載の機能性水。  [2] The functional water according to claim 1, wherein chitosan is contained in a range of 13 to 13% by weight based on the reducing hydrogen water. [3] キトサンとともに 10 20重量％の範囲で乳酸を含有していることを特徴とする請求 項 2に記載の機能性水。 3. The functional water according to claim 2, wherein the functional water contains lactic acid in an amount of 10 to 20% by weight together with chitosan. [4] キトサン及び乳酸とともに 0. 1-0. 5重量0 /0の範囲でオリゴ糖を含有していることを 特徴とする請求項 3に記載の機能性水。 [4] Functional water according to claim 3, characterized by containing the oligosaccharides in the range of 0.5 1-0. 5 wt 0/0 with chitosan and lactic acid.
PCT/JP2004/012285 2003-08-26 2004-08-26 Functional water Ceased WO2005018346A1 (en)

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KR101076629B1 (en) 2010-08-22 2011-10-27 주식회사 선도 Hydrogen Water Refrigeration Showcase
JP5740659B1 (en) * 2014-11-07 2015-06-24 有限会社プレジール Hydrogen aqueous solution, hydrogen aqueous solution manufacturing kit, and hydrogen aqueous solution manufacturing method

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CN116268084B (en) * 2023-02-13 2025-01-03 宁波市农业科学研究院 Fruit and vegetable sterilization and preservation device and method

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