Method for producing food preservative aqueous solution and food preservative aqueous solution

Abstract

To provide a method for producing an aqueous solution for food preservation that allows food to be immersed therein or is kept attached to food, thereby preventing degradation of the food.SOLUTION: A method for producing an aqueous solution for food preservation is provided, wherein: from the whole or part of an organism subjected to solid-liquid separation, or the lees thereof, the edible portion of the organism is immersed in or attached to an aqueous solution for preserving the edible portion, the method employing the low-temperature vacuum separation technique and including all of following steps (1) to (3): (1) the whole or part of an organism subjected to solid-liquid separation, or the lees thereof is put into a container 100 of a solid-liquid separation device; (2) external heat is added while the pressure is reduced, keeping the organism subjected to the solid-liquid separation at 45°C or lower while reducing the internal pressure of the container with a decompressor 300; and (3) a gas distilled from the container is cooled to give an aqueous solution.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing an aqueous food preservative solution using a low-temperature vacuum separation method having specific steps to obtain an aqueous solution from a whole organism, a part of an organism, or a pomace of an organism that is the subject of solid-liquid separation; a food preservative solution obtained using the production method; and bottled, canned, pouched, or food preservative sheets using the food preservative solution. [Background technology]

[0002] Known methods for preserving food include heating, smoking, drying, fermenting, salting, sugaring, pickling, etc., before storage. In addition, there is also a known method of packing food in a container after attaching or permeating a preservative to the food or immersing the food in a preservative solution. Such preservatives and preservative solutions are particularly important for perishable foods such as fruits, vegetables, meat, and fish.

[0003] Patent Document 1 describes a technology for packaging and storing food using a material containing L-ascorbic acid and ferrous (II) salt, which is said to prevent spoilage even when stored at room temperature and maintain freshness even when applied to foods that easily lose their freshness.

[0004] Patent Document 2 describes a technique that can extend the shelf life of cooked meat products by coating the surface of the cooked meat products with a lactate salt.

[0005] Patent Document 3 describes a technology that uses protamine extracted from salmon milt in combination with carbonate (hydrogen) salt as a food preservative. It claims that this technology does not impair the flavor of food, which is impaired by salting, sugaring, pickling, etc.

[0006] Patent Document 4 describes an aqueous solution composition for preserving food, which contains thiamine lauryl sulfate and maltosyl cyclodextrin, and claims that the composition provides a stable and transparent aqueous solution even at low temperatures, has excellent storage stability, and can provide shelf-life effects, bacteriostatic effects, etc.

[0007] Patent Document 5 describes a method for preserving heated foods, in which a glycerin fatty acid ester or a sucrose fatty acid ester is added to form a heated mixture, to which lauric acid is added, and which is said to enable the food to be preserved for a longer period without deteriorating in taste or texture.

[0008] Furthermore, a technique for improving the safety of preserved foods by using "extracts from natural products" as a preservative for food is also known. For example, the following techniques are known as techniques for using extracts from natural products as a preservative.

[0009] Patent Document 6 describes a food preservation method in which natural plant extracts containing flavonoids and polyphenols are added to the food, the product is then packaged in a packaging material with specific functions, and the package is stored at low temperatures. It states that the added flavonoids and polyphenols act as antioxidants, antibacterial agents, and deodorizers for meat and fish.

[0010] Patent Document 7 describes a food additive that is obtained by spraying, immersing, applying, or mixing an extract extracted from grapefruit seeds into food to maintain the food's freshness, prevent spoilage, and prevent oxidation.

[0011] Patent Document 8 describes a method for preserving processed foods by diluting an extract material obtained by mixing extractive components extracted from the leaves, peels, or seeds of birch, Siberian water cherry, citrus fruits, etc. with a polyhydric alcohol, and then mixing the diluted extract material with an aqueous ethanol solution and soaking or spraying the processed foods in the solution. It also describes a method for improving the shelf life of processed foods by mixing lactic acid or butyric acid and chitosan into the diluted extract material.

[0012] However, the food preservative solutions and preservation methods described above do not provide sufficient food preservation properties, causing the food to deteriorate during storage. Furthermore, some of these solutions and preservation methods are only applicable to processed foods, not raw foods. Furthermore, it was necessary to use inorganic salts or other ingredients in combination, or to use special preservation methods. Therefore, there has been a demand for a food preservative solution that can be suitably applied to raw foods and has a high preservative effect. [Prior art documents] [Patent documents]

[0013] [Patent Document 1] Japanese Patent Application Publication No. 59-085278 [Patent Document 2] Japanese Patent Publication No. 62-285753 [Patent Document 3] Japanese Patent Application Publication No. 02-076563 [Patent Document 4] Japanese Patent Application Publication No. 11-253142 [Patent Document 5] Japanese Patent Application Laid-Open No. 2005-080634 [Patent Document 6] Japanese Patent Application Publication No. 02-100660 [Patent Document 7] Japanese Patent Application Publication No. 02-190170 [Patent Document 8] Japanese Patent Application Publication No. 08-280368 Summary of the Invention [Problem to be solved by the invention]

[0014] The present invention has been made in view of the above-mentioned background art, and its object is to provide an aqueous food preservation solution that suppresses deterioration of food over time by immersing the food in the solution or by allowing the solution to adhere to the food. Another object of the present invention is to provide a food product in the form of a container or packaging container, in which the food product is immersed in the food preservative aqueous solution or the food product is attached to the food preservative aqueous solution. [Means for solving the problem]

[0015] As a result of extensive research into solving the above-mentioned problems, the present inventors have found that if an organism is subjected to solid-liquid separation using a low-temperature vacuum separation method under specific conditions, an aqueous solution contained in the organism is obtained, and this solution is used as a preservation solution for the "portion of the organism that is used as food," the food portion is less likely to be specifically altered.

[0016] Furthermore, the inventors have discovered that if the part of the organism that has not been used as food is used as the target of solid-liquid separation, i.e., as the raw material for the food preservative aqueous solution, the shelf life of the food can be improved and the amount of waste can be reduced, which is cost-effective, and have led to the completion of the present invention.

[0017] That is, the present invention is a method for producing a food preservation aqueous solution for obtaining an "aqueous solution for preserving a part of a living organism to be used as food by immersing or adhering the part" from a whole living organism, a part of a living organism, or a pomace of the living organism that is the subject of solid-liquid separation, The present invention provides a method for producing a food preservative aqueous solution, characterized by using a low-temperature vacuum separation method comprising all of the following steps (1) to (3): (1) A step of introducing the whole organism, part of the organism, or the pomace of the organism to be subjected to solid-liquid separation into a container provided in a solid-liquid separation device. (2) A step of reducing the pressure inside the vessel with a pressure reducer while applying heat from the outside and maintaining the target of the solid-liquid separation at 45°C or less. (3) A step of cooling the gas distilled from the vessel to obtain an aqueous solution.

[0018] The present invention also provides a method for producing the above-mentioned food preservative aqueous solution, in which the aqueous solution is obtained by subjecting only the "subject to solid-liquid separation" to solid-liquid separation, without substantially using an extraction medium or heated steam.

[0019] The present invention also provides a method for producing the food preservative aqueous solution, which is produced without adding substantially any additives to the aqueous solution obtained in step (3) and without substantially diluting the aqueous solution.

[0020] The present invention also provides a method for producing the food preservation aqueous solution, wherein the "organism to be subjected to solid-liquid separation" is one that has not been used as a food product, or the "part of the organism to be subjected to solid-liquid separation" is a part other than the "part of the organism that is used as a food product."

[0021] The present invention also provides a food preservative aqueous solution produced using the above-mentioned method for producing a food preservative aqueous solution.

[0022] The present invention also provides a bottled, canned or pouched product in which the "food part of a living organism" is immersed in the food preservation aqueous solution and packed.

[0023] The present invention also provides a bottled, canned or pouched product in which the food preservative aqueous solution is attached to the "food-usable part of the living organism."

[0024] The present invention also provides a food preservation sheet containing the above-mentioned aqueous food preservation solution. [Effects of the Invention]

[0025] According to the present invention, the above problems and issues can be resolved, and a novel food preservation aqueous solution that has not existed (has not been known until now) can be provided. According to the present invention, it is possible to prevent deterioration, putrefaction, preservation of freshness, deodorization (prevention of odor generation), preservation of flavor, preservation of texture, etc. of foods such as agricultural products such as fruits, vegetables, etc.; marine products such as fish, shellfish, seaweed, etc.; and livestock products such as meat, eggs, etc., thereby enabling the foods to be suitably preserved.

[0026] The aqueous food preservative solution of the present invention enables the suitable preservation of any food, including raw foods and processed foods that have been heated, smoked, fermented, salted, or sugared, but the effects of the present invention are particularly evident in the preservation of raw foods.Raw foods are prone to deterioration, spoilage, and significant changes in flavor, texture, and appearance, particularly during storage and transportation, resulting in a loss of freshness, making the above-mentioned effects of the present invention particularly effective.

[0027] By immersing raw foods or other foods in the food preservative aqueous solution of the present invention, or by applying the food preservative aqueous solution of the present invention to raw foods or other foods, the foods can be preserved while maintaining their freshness, and can be stored in (packaging) containers such as bottles, cans, pouches, etc. for suitable long-term storage. Therefore, for example, the foods can be bottled, canned, pouched, etc., and delivered to consumers, and consumers can also conveniently store the foods. Here, the above-mentioned "bottled," "canned," and "pouched" refer to foods that are packaged and are not limited to those that have been sterilized by heating or the like.

[0028] Furthermore, a food preservation sheet can be produced by impregnating (soaking) a sheet with the food preservation aqueous solution of the present invention. The food preservation sheet can be used to wrap or attach food, thereby maintaining the freshness of the food and preserving it for a long period of time.

[0029] The "food" to be preserved here does not only refer to the portion that is actually eaten, but also to fruits such as pineapples, oranges, mangoes, and kiwis, which are actually eaten after being peeled, and can be preserved by immersing them with the skin in the food preservative aqueous solution of the present invention. The fruit may be immersed in the food preservative aqueous solution of the present invention after the skin is removed, i.e., after the fruit is in an edible state. However, in the case of transportation from production areas to processing or demand areas, as described below, it is preferable to preserve (transport, etc.) the collected organisms as they are by immersing them in the food preservative aqueous solution of the present invention.

[0030] By storing (raw) food products together with the food preservative solution of this invention in large-capacity containers such as 18 liter cans, pails, or even containers of several cubic meters from the place of origin (including overseas) of fruit or other foods, and transporting them to the "food processing location, including portioning and cooking" or the "final demand location," deterioration can be prevented. As a result, the addition of artificial preservatives or sterilization or insecticides by heating, fumigation, etc. is no longer necessary at the place of origin (point of departure), processing location (point of arrival), or demand location (point of arrival), and the food can be transported and consumed in a fresh state. Generally, when perishable foods are imported, they often need to be treated by insecticide, fumigation, etc. at the destination. However, if the food preservative aqueous solution of the present invention is present in the food, such treatment becomes unnecessary.

[0031] In areas where fresh produce is produced, damaged, small, large, non-standard, and other unmarketable items are also produced and harvested at the same time. In addition, in the case of fruits, vegetables, and mushrooms, inedible parts are produced (fruits: branches, leaves, peels, thinnings, etc.; vegetables: thinnings, cut-off parts, outer leaves, etc.). Furthermore, to produce juice, etc., fruits and vegetables are squeezed (pressed), but the resulting pomace usually still contains 80% by mass or more of aqueous solution (water) that cannot be used (used) for juice. If such living organisms (parts thereof), pomace, etc. are subjected to solid-liquid separation in the present invention to produce a food preservative aqueous solution, an extremely excellent food preservative aqueous solution that matches the ``(raw) food'' and is specifically designed for foods of the same living organism can be obtained.

[0032] In addition, the above-mentioned substandard products and inedible parts are generally disposed of as waste at great expense. According to the present invention, such disposal costs are eliminated and waste can be converted into a useful substance, namely, a food preservative aqueous solution, which is extremely advantageous in terms of cost. Also, so-called food waste can be reduced.

[0033] In the method for producing a food preservative solution of the present invention, the water and aqueous components are distilled off by reducing the pressure of a whole organism, a part of an organism, or the organism's pomace while maintaining the temperature at 45°C or below, so the food preservative solution itself obtained by cooling the distilled gas is not altered by heat. Furthermore, because separation is carried out while maintaining a low temperature, oxidation by oxygen, etc., does not occur in the container. Therefore, the food preservative aqueous solution of the present invention is a completely natural "liquid such as cell water" in which the enzymes contained in the cells of the organism have not been thermally decomposed and which is free of decomposition products and impurities. For this reason (i.e., due to the presence of undecomposed enzymes, trace amounts of unaltered water-soluble substances, and the water itself), it is believed to provide suitable preservative properties for "perishable foods."

[0034] Furthermore, the composite (food) of the "food preservative aqueous solution of the present invention" and "food (especially raw food)" is made entirely of natural ingredients. Therefore, it is safe and can be delivered to consumers with peace of mind. The fact that the food preservative aqueous solution of the present invention is a novel liquid is clear from the novel effects it exhibits, as shown in the examples. [Brief explanation of the drawings]

[0035] [Figure 1] 1 is a schematic diagram showing an embodiment of the entire separation apparatus used in the present invention. [Figure 2] 1 is a schematic cross-sectional view showing one embodiment of a container, a cooler, a recovery container, etc. provided in a separation device used in the present invention. [Figure 3] FIG. 1 is a schematic perspective view showing one embodiment of a crushing and stirring device provided in a container provided in a separation device used in the present invention. [Figure 4] FIG. 1 is a schematic cross-sectional view showing one embodiment of a horizontal jet type water ejector, which is a preferred pressure reducer provided in an apparatus used in the present invention, a water tank, a circulation pump, etc. DETAILED DESCRIPTION OF THE INVENTION

[0036] The present invention will be described below, but the present invention is not limited to the following specific embodiments and can be modified as desired within the scope of the technical concept.

[0037] [Method of manufacturing food preservative solution] The present invention is a method for producing a food preservation aqueous solution for preserving "food parts of an organism" from "a whole organism, a part of an organism, or the pomace of an organism" that is the subject of solid-liquid separation, using a low-temperature vacuum separation method under specific conditions.

[0038] <Subject to solid-liquid separation, raw material for producing food preservative aqueous solution> The "living thing" in the present invention is not particularly limited as long as it has at least an edible part, and examples include living things that are the source of "agricultural products such as fruits, vegetables, nuts, etc.; marine products such as fish, shellfish, seaweed, etc.; livestock products such as meat, eggs, etc.; etc."

[0039] The overall organisms that are the target of solid-liquid separation include those that were harvested in large quantities but not distributed as food; those that do not meet the standards for food (products), such as those with scratches, those that are too small or too large, those with a bad shape, those that have been thinned out, those that have been harvested at the wrong time, etc.; and organisms that are taxonomically closely related but are not considered food because of reasons such as a lack of eating habits. For example, fish species that were caught in nets but were traditionally discarded because they were not edible due to reasons such as a lack of eating habits are also included.

[0040] Furthermore, the parts of living organisms that can be subjected to solid-liquid separation include, if the food part is a fruit, "parts other than the fruit" such as leaves, stems, branches, roots, and outer skin of the "plant on which the fruit grows," and, if the food part is a vegetable, "inedible offcuts of the "plant on which the vegetable grows," such as "(outer) leaves, stems, flowers, roots, etc." For example, food preservative liquid obtained from cherry leaves can be used to preserve cherries.

[0041] When the edible part is derived from an animal, such as fish or meat, examples of the inedible part include the animal's head, internal organs, bones, skin, tendons, fat, blood, and the like. For example, a food preservative obtained from the head, innards, fins, bones, etc. of mackerel can be used as a soaking liquid for canned mackerel (fish meat). Also, for example, food preservatives obtained from the "inedible parts" of the cow can be used as a soaking liquid for canned beef and beef tallow.

[0042] It is particularly preferred that the "part of the living organism used as food" is a vegetable, fruit or nut, and that the living organism is a "plant from which the vegetable, fruit or nut is harvested or grown," as this will enable the effects of the present invention to be optimally obtained and there is a high demand for it as food. Furthermore, it is particularly preferable that the "part of a living organism used as food" is an edible part of meat or fish, and that the living organism is an "animal that provides the edible part of the meat or fish," since this will favorably obtain the effects of the present invention and there is a high demand for it as food.

[0043] It is particularly preferable that the "organism to be subjected to solid-liquid separation" is one that has not been used as food, or that the "part of the organism to be subjected to solid-liquid separation" is a part other than the "part of the organism that is used as food", since this allows the effects of the present invention to be optimally obtained and allows waste to be treated at the same time. It is particularly preferable that the "organism to be subjected to solid-liquid separation" or the "part of the organism to be subjected to solid-liquid separation" is an organism that has not been used as food and has been discarded, or a part of an organism that has been discarded.

[0044] "Biological pomace" is also a preferred target for solid-liquid separation, and examples of the "biological pomace" include those obtained after squeezing fruit juice, vegetable juice, green juice, etc. The "biological pomace" obtained by squeezing usually contains 60 to 90 mass% of water. When squeezing is performed at normal pressure without reducing the pressure, a large amount of water usually remains. According to the present invention, the aqueous solution is obtained by reducing the pressure while maintaining the target at 45°C or below and cooling the distilled gas, which allows the moisture remaining in the pomace to be recovered, and the aqueous solution (moisture) becomes an excellent food preservation liquid. Only by reducing the pressure can the cellular water contained in the cells of the organism be suitably extracted, and there is a high possibility that the cellular water will be suitable for preserving the organism.

[0045] The organisms used as food (the organisms to be eaten) and the organisms to be subjected to solid-liquid separation (the organisms that are the raw material for the food preservative solution) do not have to be completely identical as long as they are in a close relationship. For example, a food preservative solution made from mandarin oranges can be used to preserve oranges.

[0046] The method for producing a food preservative aqueous solution of the present invention is characterized by using a low-temperature vacuum separation method including all of the following steps (1) to (3).

[0047] (1) A step of introducing the whole organism, part of the organism, or the pomace of the organism to be subjected to solid-liquid separation into a container provided in a solid-liquid separation device. (2) A step of reducing the pressure inside the vessel with a pressure reducer while applying heat from the outside and maintaining the target of the solid-liquid separation at 45°C or less. (3) A step of cooling the gas distilled from the vessel to obtain an aqueous solution.

[0048] <Low temperature vacuum separation method> In the present invention, the "low-temperature vacuum separation method" is a method of solid-liquid separation by reducing the pressure while adding heat from the outside, preferably while stirring with a stirrer, without using substantially any extraction medium or superheated steam. Here, the "extraction medium" includes, for example, water, organic solvents such as alcohols, and supercritical and subcritical fluids such as carbon dioxide. The "steam" mentioned above refers to the 100°C steam used in the steam distillation method. Here, "substantially no use" means that only 5% by mass or less of the material to be separated is used, preferably 2% by mass or less, more preferably 1% by mass or less, and particularly preferably no use at all.

[0049] The method for producing a food preservative aqueous solution of the present invention is a method in which the solid-liquid separation conditions are further limited among the above-mentioned "low-temperature vacuum separation methods." That is, the separation conditions include at least all of steps (1) to (3) described below. The separation conditions are described below.

[0050] <Process (1)> Step (1) is a step of introducing the whole organism, part of the organism, or pomace of the organism to be subjected to solid-liquid separation into a container provided in a solid-liquid separator. A schematic diagram of the solid-liquid separator used in the present invention is shown in Fig. 1. Schematic diagrams of examples of the containers included in the separator are shown in Figs. Hereinafter, "a whole organism, a part of an organism, or a pomace of an organism that is the target of solid-liquid separation" may be abbreviated as "target of solid-liquid separation" or simply "target to be separated" or "target." Also, "solid-liquid separation device" may be abbreviated as simply "separation device."

[0051] The separation apparatus used in the separation method of the present invention, an example of which is shown in FIG. 1, is capable of performing low-temperature vacuum separation, and is configured to obtain food preservation aqueous solution B by reducing the pressure inside the container using a pressure reducer 300 while applying heat from the outside and maintaining the target temperature at 45°C or below, preferably while stirring with a stirrer, without using any extraction medium or heated steam. In the method for producing a food preservative aqueous solution of the present invention, it is preferable to obtain the aqueous solution by subjecting only the "subject to solid-liquid separation" to solid-liquid separation, without substantially using an extraction medium or superheated steam.

[0052] <<Separation device and preferred separation method>> Specific examples of a preferred separation device used in the separation method of the present invention include: a vessel 100 having a heating unit 120 for heating the object A of solid-liquid separation and the inside of the vessel 100, and a gas outlet 130 for extracting gases such as water vapor generated from the object A of separation; a cooler 200 for cooling the gas extracted from the gas outlet 130; a pressure reducer 300 for reducing the pressure inside the container 100; and The cooler 200 is provided with a collection container 400 for collecting and collecting the food preservative aqueous solution B that has been cooled and liquefied by the cooler 200.

[0053] Although not limited thereto, it is particularly preferable that the container 100 is equipped with a crushing / stirring machine 110 that crushes and stirs the separation subject A (see, for example, FIG. 3). By subjecting the separation target A to solid-liquid separation while crushing it in the crushing mixer 110 and reducing the pressure, an excellent food preservation aqueous solution containing cell water of living organisms and the like can be obtained from the target A.

[0054] The separation subject A is put into the container 100 through the input port 103. The separation subject A to be put in may be roughly cut in advance. It is preferable to carry out solid-liquid separation without adding substantially any substances other than the target A to be separated into the container. In the present invention, there is no need to add substantially any "substances other than the target A" from the outside, and the food preservation aqueous solution B obtained by not adding any substances can be made to consist only of components contained in the organism that is the target A. In other words, the food preservation aqueous solution B obtained by the present invention consists only of components that were contained in the organism that is the target A.

[0055] 2 and 3 are schematic diagrams showing an example of a vessel 100 of the separation device of the present invention. The vessel 100 is a vessel for containing the object A, preferably crushing and stirring with a crushing / stirring machine 110 (FIG. 3), and performing solid-liquid separation by reducing the pressure while applying heat from the outside with a heating unit 120. The vessel 100 is not equipped with the crushing / stirring machine 110 (FIG. 2), and separation may be performed without crushing or stirring during separation.

[0056] 1 to 3 comprises a lower semi-cylindrical portion 101 housing a crushing and agitating machine 110, and an upper rectangular portion 102 formed thereon. At least around the lower semi-cylindrical portion 101, there is a steam chamber 121 for applying heat to the inside of the container 100. A residue outlet 140 for taking out the separated solid residue C is preferably provided at the center of the bottom of the lower semi-cylindrical portion 101. Hereinafter, the above-mentioned "solid residue" may be abbreviated simply as "residue."

[0057] An insertion opening is preferably provided at the top of the upper rectangular portion 102, and an insertion opening lid is preferably provided to close the insertion opening. A gas outlet 130 for sucked steam is provided at the top of the upper rectangular portion 102, and a gas pipe 131 leading to the cooler 200 is connected to this gas outlet 130.

[0058] In the method for producing a food preservative aqueous solution of the present invention, preferably, the object A is crushed and stirred with the stirring blades provided in the crushing and stirring machine 110, and separation is carried out while the object A is crushed and stirred. In order to obtain the above-mentioned effects, it is particularly preferable to carry out the above-mentioned crushing and stirring in a separation device equipped with "rotary blade bodies 112a, 112b having multiple rotary blades 113a, 113b and multiple rotary blade grooves 114a, 114b" and "multiple convex fixed blades 111 provided on the inner surface of the separation device (preferably the lower inner surface of the lower semi-cylindrical part)" (Fig. 3).

[0059] For example, Figure 3 is a perspective view showing an example of the configuration of the crushing / mixing machine 110. The crushing / mixing machine 110 is rotated by a motor provided outside the container 100, and is configured as a structure without a central axis (a structure that can rotate without a central axis) by comprising left and right end plates rotatably supported on the end walls of the container 100 and rotating blade bodies 112a, 112b that are approximately in the shape of a "L" 115a, 115b and have both ends fixed between the tips of the left and right end plates.

[0060] By making the rotary blade bodies 112a, 112b approximately V-shaped, it becomes easier to mix the object A while crushing it with the mixing blades, and the residue C can be efficiently scraped off the inner wall of the container 100 and scraped toward the residue outlet 140. In the separation method of the present invention, it is preferable that the rotary blades 112a and 112b are rotated in the same direction to crush and agitate the target A, and after solid-liquid separation is completed, the residue C is scraped from the inner wall of the container 100 and scraped toward the residue outlet 140. However, a single rotary blade may be used. After solid-liquid separation is completed, the residue C may be scooped out from the top of the container 100.

[0061] In the separation method of the present invention, the lower part of the container 100 is cylindrical and has a plurality of fixed convex blades 111 on its inner wall, and the crushing / mixing machine 110 has rotary blade bodies 112a, 112b each having a plurality of rotary blades 113a, 113b and rotary blade grooves 114a, 114b, and by rotating the rotary blade bodies 112a, 112b, the object A in the container 100 is crushed and separated by "the fixed convex blade 111" and "the rotary blades 113a, 113b and rotary blade grooves 114a, 114b" (Fig. 3).

[0062] The vessel 100 is preferably further provided with a vacuum gauge and a thermometer for measuring the degree of vacuum inside the vessel 100. These are provided to measure the pressure (degree of reduced pressure) and temperature inside the vessel during the separation process, to indirectly measure the temperature of the target A during solid-liquid separation, and to determine the start and end of solid-liquid separation.

[0063] <Process (2)> Step (2) is a step of reducing the pressure inside the vessel with a pressure reducer while applying heat from the outside and maintaining the target of the solid-liquid separation at 45°C or less.

[0064] <<Temperature>> The temperature of target A during separation is maintained at 45°C or below by the heating unit 120 so as not to alter or inactivate enzymes, trace components, etc. contained in target A. In particular, during solid-liquid separation, it is preferable to cool target A using the heat of evaporation of water and then heat it using the heating unit 120, maintaining the temperature range from 10°C to 44°C. The temperature of the object A during separation is more preferably 15°C or higher and 42°C or lower, even more preferably 20°C or higher and 40°C or lower, particularly preferably 25°C or higher and 38°C or lower, and most preferably 30°C or higher and 36°C or lower.

[0065] The object A is heated by heated steam sent from the steam supply device 122 to the "steam chamber 121 on the outer wall of the container," and the object A is cooled by the heat of evaporation of water (solution) such as cellular water.

[0066] If the temperature is too low, the evaporation and separation may take too long on a commercial or industrial scale. On the other hand, if the temperature is too high, the substances contained in the object A may be altered, decomposed, inactivated, or oxidized. Within the above temperature range, the component composition, purity, trace components, low boiling point components, unstable substances, water, etc. contained in the object A can be obtained as food preservation aqueous solution B without any change, deterioration, or decomposition. The temperature (range) of the target A during solid-liquid separation is extremely important for achieving the effects of the present invention, and even if the target (organism) to be added is dead as an individual, it is desirable to use the above-mentioned temperature range (particularly the upper temperature limit) in which the individual can maintain life or in which cells, etc. do not die.

[0067] The thermometer provided in the vessel 100 is capable of measuring the temperature of the object A during separation with sufficient accuracy by utilizing the heat conduction of the vessel 100 containing the crushing / stirring machine 110, etc.

[0068] <<Pressure>> The gas discharge capacity of the pressure reducer 300 is not particularly limited, but 3 When using a container with a normal pressure volume of 20m 3 1 / hour or more is preferable because separation efficiency, water evaporation rate, cooling by evaporation, etc. are in the preferred ranges. The pressure reducer 300 is preferably a water ejector 301 (particularly preferably a horizontal jet type water ejector 301 having a water circulation pump 302) from the viewpoints of cooling by heat of evaporation, maintaining the temperature of the object A within a suitable range, and having the above-mentioned gas discharge capability.

[0069] The container 100 of the present invention is provided with a gas outlet 130 for extracting gas generated from the target A. It is preferable that the vicinity of the gas outlet 130 is also maintained within the above temperature range by sufficient heat conduction or the like to prevent water droplets from forming (condensation) near the gas outlet 130.

[0070] 1 and 2, the separation apparatus of the present invention is provided with a cooler 200 at the downstream side of the vessel 100 for cooling the gas taken out from the gas outlet 130. A known cooler can be used as the cooler 200. A pressure reducer 300 for reducing the pressure inside the container 100 is provided behind the cooler 200 . The pressure reducer 300 is configured to have an internal volume of 1 m, but is not limited to this, so that the temperature of the object A does not exceed 45°C by absorbing the heat of evaporation of water, or to be within a predetermined preferred temperature range. 3 When using a container with a normal pressure volume of 20m 3 It is preferable to use a pressure reducer 300 having a gas discharge capacity of 1 / hour or more.

[0071] As shown in an example in Figure 4, it is preferable to store water (preferably water cooled in advance in a water chilling unit) in a water tank 303, send pressurized water using a water circulation pump 302, and then eject the pressurized water in a water ejector 301 to reduce the pressure. The pressure is reduced by utilizing the property of a flowing liquid that the pressure is lower than that of a stationary liquid (Bernoulli's theorem), and gas is discharged.

[0072] In the present invention, the separation is preferably carried out while maintaining a pressure that is 80 kPa or more lower than 101.3 kPa (1 atmosphere). The degree of pressure reduction by the pressure reducer 300 during separation is preferably such that the pressure inside the vessel is 80 kPa or more lower than 101.3 kPa (1 atmosphere). It is more preferable that the degree of pressure reduction by the pressure reducer 300 is maintained at 1 kPa [-100.3 kPa for 1 atmosphere (101.3 kPa)] or more and 10 kPa [-91.3 kPa for 1 atmosphere (101.3 kPa)] or less during separation. It is more preferably 1.3 kPa (-100 kPa relative to 1 atmosphere) or more and 9 kPa (-92.3 kPa relative to 1 atmosphere) or less, particularly preferably 2 kPa (-99.3 kPa relative to 1 atmosphere) or more and 8.6 kPa (-92.7 kPa relative to 1 atmosphere) or less, and particularly preferably 3.3 kPa (-98 kPa relative to 1 atmosphere) or more and 8.3 kPa (-93 kPa relative to 1 atmosphere) or less.

[0073] If the degree of decompression is too low (if the pressure is too high), cooling of object A by the heat of evaporation of water cannot be expected, and the temperature of object A may become too high, or separation may take too long, which may result in the active ingredients contained in food preservation aqueous solution B decomposing, changing, oxidizing, etc. On the other hand, if the degree of pressure reduction is too high (if the pressure is too low), it may not be necessary to reduce the pressure to that low due to the relationship between the "boiling point of water at that pressure" and the "target temperature range" described below. Furthermore, when mass production is attempted, there may be cases where a pressure reducer 300 that has sufficient gas discharge capacity and can reduce the pressure to that extent does not exist or is extremely expensive.

[0074] Temperature (℃) Vapor pressure of water (kPa) 10 1.2 20 2.3 30 4.2 40 7.4 50 12.3

[0075] During separation, the pressure inside the container (degree of pressure reduction) by the pressure reducer 300 is preferably 0.10 to 1.0 times the vapor pressure of water at the "temperature of the object A to be separated", more preferably 0.2 to 0.99 times, even more preferably 0.4 to 0.95 times, and particularly preferably 0.6 to 0.9 times.

[0076] For the reasons mentioned above, the pressure reducer 300 is preferably a water ejector 301 that achieves pressure reduction by injecting water, and a horizontal injection type water ejector 301 having a water circulation pump 302 is particularly preferable because it has a high degree of pressure reduction and a high gas discharge capacity. In other words, it is preferable in that it is possible to achieve both a high degree of pressure reduction and a high gas discharge capacity, and it is easy to achieve the effects of the present invention. If it is a horizontal jet type with a water circulation pump 302, it is particularly easy to increase the gas discharge capacity. The solid-liquid separation method of the present invention preferably also serves to treat (industrial) waste, but since the amount of industrial waste per batch is generally large, it is important to use a pressure reducer 300 with a large gas discharge capacity.

[0077] The gas discharge capacity and the degree of pressure reduction (vacuum) can be suitably achieved by the "water ejector 301", and in particular, by using a horizontal jet type water ejector having a water circulation pump 302, both can be suitably achieved. Although the above-mentioned high gas discharge capacity can be achieved with such a water ejector, it is not a universal value. The above-mentioned high gas discharge capacity can be obtained by adjusting the structure of the pressure reducer having the water ejector (particularly, the suction hole, water level, silencer, etc.), the temperature of the injected water, the injection speed, the injection nozzle diameter, the injection amount per unit time, the injection distance, etc. (for example, preferred embodiments are described below).

[0078] A particularly preferred embodiment of a pressure reducer 300 according to the present invention is shown in FIG. The "horizontal injection type water ejector" shown in FIG. 4 has a main pipe throat 6 that is provided downstream of a water inlet piece located inside the inlet flange 2 (located inside and immediately after the inlet flange 2) and mixes the water flowing in from the water inlet piece with the suction gas, and an outlet piece that is provided connected to the downstream end of the main pipe throat 6 (located inside and just before the outlet flange 9). Furthermore, it is provided with a silencer 12 having a cylindrical shape, provided at the downstream end of the outlet piece, through which a mixture of water and suction gas flows, and an intake pipe 11 attached to the silencer 12, which takes in air into the silencer 12 when water flows out, thereby preventing a sudden change in air pressure within the silencer 12.

[0079] Furthermore, the above-mentioned water ejector 301 is preferably provided with an outer jacket pipe 8 that houses the water inlet piece, the main pipe throat 6, and the outlet piece, the suction pipe 3 that supplies gas from the container 100 is attached to the outer jacket pipe 8, the outer jacket pipe 8 is connected to a silencer 12, and the main pipe throat 6 is preferably made of a cylindrical pipe that is connected to the end of the water inlet piece and has a plurality of gas suction holes 4.

[0080] 4 shows a configuration in which a water ejector 301 is installed horizontally and connected to a water tank 303. A main pipe throat 6, which has a larger diameter than the water inlet piece, is connected to the water inlet piece. The main pipe throat 6 has a simple pipe shape. The silencer 12 has a pipe shape with an inner diameter larger than the inner diameter of the outlet of the outlet piece of the water ejector 301 .

[0081] As shown in Fig. 4, a preferred embodiment of the pressure reducer 300 of the present invention is configured to include a water tank 303 that stores water for immersing the silencer 12, in order to achieve extremely high gas discharge capacity of the water ejector 301, and the water used in the water ejector 301 is temporarily stored in the water tank 303. The water in the water tank 303 is preferably cooled to 20°C or less with cooling water (Figs. 1 and 4).

[0082] The preferred water ejector 301 of the present invention has a high (large) gas discharge capacity as described above compared to conventional water ejectors that suck gas through the gaps between pipes. Also, the preferred water ejector 301 of the present invention and the silencer 12 connected thereto can be installed horizontally with the water circulation path lower than the water level 17 of the water tank 303 as shown in Figure 4, and the "horizontal jet type water ejector 301 having the water circulation pump 302" has a high gas discharge capacity as described above.

[0083] In the separation method of the present invention, taking into account the vapor pressure of water at relatively low temperatures of 45°C or below, it is preferable to cool target A using the heat of evaporation of the "water contained in target A" rather than lowering the pressure (degree of vacuum) inside container 100 more than necessary relative to the vapor pressure, and instead use that amount to improve the gas discharge capacity. Furthermore, by setting the conditions in this way, it is possible to find a pressure reducer 300 that has sufficient pressure (degree of pressure reduction) and sufficient gas discharge capacity even for a commercial industrial-scale amount (treatment amount) of target A. Since the present invention preferably also serves to treat industrial waste, it is preferable to use the above-mentioned pressure reducer 300 with a large gas discharge capacity as a pressure reducer that can handle targets (living organisms) with a large mass per batch.

[0084] <<Time>> The time required for the main separation (until 95% by mass of the water contained in the target is distilled off and separated) is not particularly limited depending on the input amount, but is preferably from 30 minutes to 24 hours, more preferably from 45 minutes to 12 hours, and particularly preferably from 1 hour to 6 hours.

[0085] If the time is too short, the temperature will rise without cooling by evaporation heat, and in the first place, at a full-scale production scale, at a relatively low temperature of 45°C or less, there may not be a pressure reducer large enough to evaporate the water in a short time, or it may require an extremely large device. On the other hand, if the time is too long, time may be wasted, resulting in increased costs; or the special separation conditions (inside the vessel, gas discharge capacity, etc.) and the application of the separation device described above in the present invention may become meaningless; etc.

[0086] <Process (3)> Step (3) is a step of obtaining aqueous solution B (for food preservation) by cooling the gas distilled out of container 100 (from within the container).

[0087] 1 and 2, the separation device of the present invention is provided with a collection container 400 for collecting and obtaining the food preservation aqueous solution B that has been cooled and liquefied in the cooler 200. The food preservation aqueous solution B collected in the collection container 400 is taken out by opening the food preservation aqueous solution take-out valve 405. The cooler 200 is not particularly limited, and a known cooler may be used.

[0088] When an oil phase is obtained in the upper layer of the collection container 400 and an aqueous phase is obtained in the lower layer, the aqueous phase is removed and used as a food preservation aqueous solution B.

[0089] <Process (4)> Step (4) is a step of recovering the residue C remaining in the container 100 after step (3). Step (4) is not an essential requirement of the present invention, but is usually performed because it is not acceptable to leave the residue C in the container. The residue C may be scooped out from the top of the container 100 or removed from the residue removal outlet 140, but is preferably removed from the residue removal outlet 140.

[0090] The mass of the residue C obtained in step (4) is usually 30% by mass or less of the total mass of the target A used. It is often 20% by mass or less, and sometimes 10% by mass or less. Therefore, in addition to being able to obtain a useful food preservation aqueous solution B from the solid-liquid separation target (the part of the organism that is not used as food) that would otherwise be discarded, discarding the residue C reduces the mass by nearly one order of magnitude compared to discarding the target A, leading to significant cost savings. Furthermore, the residue C can be used (effectively utilized) as fertilizer, animal feed, pet food, food such as furikake, etc., without being discarded.

[0091] [Food preservation aqueous solution] The present invention also relates to a food preservative aqueous solution produced using the above-mentioned method for producing a food preservative aqueous solution. By using the food preservation aqueous solution B of the present invention, food can be preserved safely and securely, and in a suitable manner, since it is naturally derived.

[0092] The food preservative aqueous solution B of the present invention does not have a particular taste, but often has a fragrance and flavor, and therefore can impart a fragrance and flavor to the preserved food. Furthermore, since the food preservative aqueous solution B of the present invention often has no particular taste and has excellent food preserving properties, it is not necessary to add or blend preserved foods (seasonings, etc.) such as salt, sugar, soy sauce, miso, synthetic preservatives, edible oil, etc., and heating, fermentation, fumigation, etc. are also not required, so the food can be preserved (storage, transportation, etc.) while retaining its original flavor. Note that the present invention does not exclude the blending of the above preserved foods (seasonings, etc.) or the above-mentioned "cooking and other preservation treatments" such as heating, fermentation, fumigation, etc.

[0093] Since the food preservative aqueous solution B of the present invention has a pleasant aroma and flavor, it can be eaten as is. Alternatively, the food preservative aqueous solution B can be eaten after eating the "food portion of an organism" preserved with the food preservative aqueous solution B of the present invention, or simultaneously with the food portion (see Examples 3 to 7 (canned and bottled)). Furthermore, a mixture of "food-usable parts of living organisms" and "food preservative aqueous solution B" can also be eaten (see Example 6 (tomato puree) etc.).

[0094] <Bottled, canned or pouched> The food preservative aqueous solution B of the present invention can be used for any purpose as long as it is an aqueous solution for preserving food, but it is particularly preferably used as a soaking liquid or adhesive liquid for bottled, canned, pouched, and other packaged foods. In other words, the present invention also relates to a bottled, canned or pouched product in which the "part of a living organism to be used as food" is immersed in the food preservation aqueous solution B of the present invention and packed in that state. The present invention also relates to a bottled, canned or pouched product in which the food preservation aqueous solution B is packed in a state where it is attached to the "portion of the organism used as food." Here, the above-mentioned packed goods include those used by end users (end consumers) such as homes and restaurants, as well as temporary goods for transportation from producers (production sites) to processors or end users, etc.

[0095] <Food preservation sheet> An excellent food preservation sheet can be obtained by incorporating the food preservation aqueous solution of the present invention into a sheet of nonwoven fabric, woven fabric, paper, etc. The present invention also relates to a food preservation sheet characterized by containing the food preservation aqueous solution. The food preservation sheet can be used to wrap or attach food portions such as fish, meat, fruit, and vegetables, thereby allowing the food portions to be preserved in a suitable manner. [Example]

[0096] The present invention will be explained in more detail below by way of examples and comparative examples, but the present invention is not limited to these examples as long as it does not depart from the gist of the invention.

[0097] Example 1 The skin and seeds of the mangoes (fruit) were removed, and only the edible portion was cut out. The "edible portion" was then frozen and shipped separately.

[0098] The "mango (fruit) peel and seeds" removed above were placed in an amount of 10.0 kg into the container 100 shown in Figures 2 and 3 as the solid-liquid separation target A. No external additives such as water, ethanol, or sugar were added at this time.

[0099] Using the solid-liquid separator shown in FIG. 1, the pressure was reduced while applying heat from the outside, and while maintaining the target at 38° C., the pressure inside the container was reduced by the pressure reducer 300 shown in FIGS. The pressure inside the container was set to a pressure (vacuum degree) of -97.0 kPa to -98.0 kPa relative to 1 atmosphere (101.3 kPa).

[0100] The gas distilled from the vessel 100 was cooled by the cooler 200 shown in Figure 1. Ten minutes after the start of pressure reduction, gas of the food preservative aqueous solution began to be obtained. In addition, 20 minutes after the start of decompression, food preservation aqueous solution B at approximately room temperature began to accumulate in collection container 400. The above pressure was maintained over 1 hour and 30 minutes while maintaining the temperature at 38°C until food preservation aqueous solution B was no longer obtained. In the collection vessel 400, 8.2 kg of the aqueous food preservative solution for mango was obtained.

[0101] Eight ripe mangoes in the as-picked state without removing the skin or seeds were completely immersed in 5 kg of the obtained food preservative aqueous solution and packed into cans. In this state, the mixture was stored at room temperature (25°C) for one month.

[0102] After a month, the mangoes were removed from the food preservative solution, peeled, and pitted. They still tasted like freshly picked mangoes. Although it is canned, it is not preserved in syrup, so it does not have an oddly sweet taste and I was able to enjoy its natural flavor. Furthermore, the firmness and appearance of the mango remained intact and it did not become abnormally soft.

[0103] If you do the above (can the mangoes) in Thailand, where mangoes are produced, and change the above-mentioned "storing at room temperature (25°C) for one month" to "storing them while they are being transported by ship from Thailand to Japan," you will be able to enjoy the same taste as freshly picked mangoes even while in Japan. Furthermore, for example, in Japan, fumigation to eradicate pests and bacteria will no longer be necessary.

[0104] Comparative Example 1 Freshly harvested ripe mango fruits were placed in boxes and stored in air at room temperature (25°C) for one month. After a month, when I peeled and pitted the stored mangoes, they no longer retained the fresh-picked flavor and seemed overripe.

[0105] Additionally, mango fruits were harvested while young (early), placed in boxes, and stored in air at room temperature (25°C) for one month. After a month, when I peeled the stored mango, removed the seed, and ate it, it didn't taste like a ripe mango, but rather like a young mango. In other words, it tasted just like the imported mangoes that Japanese people usually perceive (and know).

[0106] Freshly harvested ripe mango fruits were placed in pure water and stored at room temperature (25°C) for one month. After one month, when the mango was removed from the purified water, peeled, and pitted, it had become extremely unpalatable. Its appearance had also deteriorated, and it felt mushy.

[0107] Example 2 In Example 1, banana was used instead of mango. When producing a food preservative aqueous solution, bananas that were too small to be shipped were selected as object A for solid-liquid separation, and 15.0 kg of them were placed in the container 100 shown in FIGS. Using the solid-liquid separator shown in FIG. 1, the pressure was reduced while applying heat from the outside, and while maintaining the target at 40° C., the pressure inside the vessel 100 was reduced by the pressure reducer 300 shown in FIG. The pressure inside the container was set to a pressure (vacuum degree) of -97.0 kPa to -98.0 kPa relative to 1 atmosphere (101.3 kPa). Other than that, the same procedure as in Example 1 was carried out to obtain a food preservation aqueous solution B.

[0108] 15 minutes after the start of depressurization, gas from the food preservative solution began to be obtained. In addition, 30 minutes after the start of decompression, food preservation aqueous solution B at approximately room temperature began to accumulate in collection container 400. The above pressure was maintained while maintaining the temperature at 40°C for 1 hour and 30 minutes until food preservation aqueous solution B was no longer obtained. In the collection vessel 400, 12.5 kg of aqueous food preservative solution for bananas was obtained.

[0109] A number of bananas in the intact state without peeling were completely immersed in 10 kg of the obtained food preservative aqueous solution and packed into cans. In this state, the mixture was stored at room temperature (30°C) for one month.

[0110] After one month, the bananas were removed from the food preservative solution, peeled, and eaten. They retained their fresh-picked flavor, and their firmness and appearance remained unchanged, without becoming abnormally soft. If you do the above (make large cans) in the banana-producing area and change the above ``storing at room temperature (30°C) for one month'' to ``storing during transport by ship from the producing area to Japan,'' you will be able to enjoy the same taste as freshly picked bananas even while in Japan.

[0111] Normally, all imported bananas are placed in a fumigation chamber in Japan and are fumigated to kill and disinfect insects, bacteria, etc. Bananas imported to Japan in cans as described above do not need to be fumigated, which reduces transportation costs. Also, because they are not fumigated, imported bananas can be eaten with the skin on (without peeling).

[0112] Comparative Example 2 Bananas are usually picked when they are green, turn yellow during transportation (import), and are eaten at the import destination. Therefore, ripe bananas can only be enjoyed in the place where they are produced, and fully ripe bananas cannot be enjoyed at the import destination. Also, since bananas are fumigated in the importing country, the only way to eat them in that country is to peel them and remove the pesticides and fungicides used in the process (so that they cannot be eaten).

[0113] Example 3 In Example 1, cabbage was used instead of mango. In order to make the cabbage suitable for shipping as food, some of the outer leaves (offcuts) were removed to make the cabbage itself look better (cleaner).

[0114] When producing food preservative aqueous solution B, the outer leaves of cabbage that were removed because they were slightly dirty, i.e., "cabbage scraps," were used as the solid-liquid separation target A, and 8.0 kg of them were placed in container 100 shown in Figures 2 and 3. Other than that, the same procedure as in Example 1 was carried out, and 6.5 kg of the food preservation aqueous solution was collected in the collection container 400. The outer leaves of cabbage (offcuts) were previously treated as industrial waste, but this has enabled the waste to be converted into useful materials, leading to cost reductions.

[0115] The cabbage, which had been cleaned by removing outer leaves, was immersed in 5 kg of the obtained food preservative aqueous solution. In this state, the mixture was stored at room temperature (30°C) for one month.

[0116] After one month, the cabbage was removed from the food preservative solution and eaten. It was still fresh and delicious. The firmness and appearance of the cabbage were also maintained, and it had not become abnormally soft.

[0117] Example 4 Tangerine juice was obtained by squeezing mandarin oranges (fruits), and the juice was used as a product (merchandise) as is.

[0118] 20.0 kg of the pomace obtained by squeezing was placed in the container 100 shown in Figures 2 and 3 as the object A for solid-liquid separation. At this time, no additives such as water, ethanol, or sugar were added from the outside. Other solid-liquid separation procedures were carried out in the same manner as in Example 1. In the collection container 400, 15.2 kg of the aqueous food preservative solution for mandarin oranges was obtained. Mandarin orange pomace was previously treated as industrial waste, but this waste can now be transformed into something useful, leading to cost reductions.

[0119] Normally, approximately 85% by mass of water (solution) remains in the pomace after squeezing alone. The 15.2 kg of food preservative solution obtained as described above (by reducing pressure) contains the important "tangerine cell water." This aqueous solution is difficult to extract as juice by squeezing only at normal pressure when producing juice, but can be easily extracted by reducing the pressure in step (2) of the present invention. This new aqueous food preservative solution was first extracted by the production method of the present invention.

[0120] In the food preservative aqueous solution prepared as described above, (1) mandarin oranges of the same species as those used in the solid-liquid separation (from which the juice was made) with the peel still attached, (2) mandarin oranges of the same species as those used in the solid-liquid separation with the peel removed, and (3) Valencia oranges, which are related to mandarin oranges, with the peel still attached, were immersed.

[0121] After storing at 25°C for one month, all of the above (1), (2), and (3) remained fresh when eaten. In (2), the mandarin oranges and the aqueous food preservative solution were eaten at the same time, and both were delicious. Furthermore, unlike regular "canned mandarin oranges," there was no sweet syrup taste, and the original flavor of the mandarin oranges could be enjoyed. Usually, canned mandarin oranges are prepared with an aqueous solution of sugars to improve preservation, but the canned mandarin oranges prepared with the aqueous food preservative solution of the present invention did not require "preservative sugars."

[0122] Example 5 In Example 1, cherries were used instead of "mango with the skin and seeds removed," which is the "part of a living organism used as food." In Example 1, cherry blossom leaves were used instead of the "mango skin and seeds" which are "parts of a living organism to be subjected to solid-liquid separation." Other than that, in the same manner as in Example 1, a food preservative aqueous solution B for cherries was produced.

[0123] Freshly picked cherries were completely immersed in 4 kg of the obtained food preservative aqueous solution and packed into cans. In this state, the mixture was stored at room temperature (25°C) for one month.

[0124] After one month, when cherries were taken out of food preservative solution B and eaten, the taste of freshly picked cherries was maintained. The cherries and food preservative solution B were also delicious when eaten together. Although the cherries were canned, they were not preserved in syrup, so they didn't taste strangely sweet and I was able to enjoy their natural flavor.

[0125] If the above process is carried out in cherry-producing areas (making large cans) and then transporting them to consumption areas, consumers can enjoy the same taste as freshly picked cherries.

[0126] Example 6 In Example 1, a non-standard tomato was used instead of "mango with the skin and seeds removed," which is "a part of a living organism used as food." In Example 1, tomato, which is suitable as a food product, was used instead of the "mango skin and seeds" which are "parts of a living organism to be subjected to solid-liquid separation." Other than that, in the same manner as in Example 1, an aqueous food preservative solution B for tomatoes was produced.

[0127] Tomatoes were immersed in the food preservative solution B and stored at 25°C for 6 months. When the tomatoes were eaten, they remained fresh and were delicious. Furthermore, when the soaked tomatoes and the "tomato food preservative aqueous solution" obtained above were both crushed in a mixer to form a paste, excellent tomato puree and tomato paste were obtained. Since no water was added from the outside, all-natural products were obtained. Not limited to tomatoes, the food preservative aqueous solution of the present invention can be used for food as well, by extracting and eating only the contents (food) after preservation, and not discarding the remaining food preservative aqueous solution, but rather by consuming it itself.

[0128] Example 7 In Example 1, instead of "mango with the skin and seeds removed" which is the "part of a living organism used as food," sardines with the head and internal organs removed were used. In addition, in Example 1, instead of the "mango skin and seeds" which are "parts of the organism to be subjected to solid-liquid separation", sardine heads, innards and other "non-marketable sardines" were used. Other than that, a food preservation aqueous solution B for sardines was produced in the same manner as in Example 1. It was also possible to reduce the amount of waste from parts of the sardines that could not be used as food, thereby reducing costs.

[0129] The above-mentioned "sardines with their heads and internal organs removed" were completely immersed in the obtained food preservation aqueous solution B and packed into cans to produce canned food. In this state, the container was stored at room temperature (30°C) for 6 months.

[0130] After six months, the edible sardine parts that had been immersed in the food preservative solution B were removed and eaten, and were found to be delicious. The edible parts could also be cooked and eaten as desired. Both the sardines and the food preservative solution were also delicious when eaten together. Although it is canned sardines, they are not pickled in oil to make them into "oil sardines," so you can enjoy their natural flavor.

[0131] Example 8 In Example 1, the edible part of tuna for sashimi was used instead of the "mango with the skin and seeds removed" which is the "part of the living organism used as food." In Example 1, instead of the "mango skin and seeds" which are "biological parts to be subjected to solid-liquid separation," "tuna offal" such as the head, internal organs, fins, and bones of the tuna were used. Other than that, food preservation aqueous solution B for tuna sashimi was produced in the same manner as in Example 1. Furthermore, the amount of waste from parts of the tuna that cannot be used as food was reduced, leading to cost savings.

[0132] The "aqueous food preservation solution for tuna sashimi" obtained above was impregnated into a nonwoven fabric until it was saturated (saturation amount), to produce a food preservation sheet.

[0133] The resulting "food preservation sheet" was wrapped around tuna sashimi and stored at 5°C for a week, and the tuna remained fresh and delicious even after the passage of time. The resulting "food preservation sheet" was wrapped around tuna sashimi and stored frozen at -5°C for one month. After thawing and eating, the tuna remained fresh and was delicious.

[0134] Comparative Example 3 The nonwoven fabric was saturated with pure water to produce a water-impregnated sheet. The resulting water-impregnated sheet was wrapped around tuna sashimi and stored at 5°C for one week, but after the time had passed, the tuna had rotted and was inedible.

[0135] Example 9 Even when bottled instead of canned as in Examples 1 to 7, it was proven that the preservation properties were as good as in Examples 1 to 7. However, since they cannot withstand ultraviolet rays, brown or black bottles are better for preservation than colorless, transparent bottles. The same effect can also be achieved by wrapping the bottle in light-blocking paper or film. [Industrial Applicability]

[0136] The food preservation aqueous solution obtained by the separation method of the present invention differs from conventional food preservation aqueous solutions in terms of chemical species and component composition, including water. Furthermore, since neither high heat nor a separation solvent is used in the solid-liquid separation process, the resulting solution is essentially a completely natural aqueous solution, and the properties of the resulting product are extremely excellent. Furthermore, the present invention also allows for the effective use of waste materials.

[0137] Therefore, the present invention can be widely implemented and used in food production fields such as agriculture, fishing, and livestock farming; food manufacturing and processing; food transportation; food storage; general food and health food; food retail; waste disposal; and the like. [Explanation of symbols]

[0138] 2 Inlet flange 3 Suction tube 4 Gas suction hole 6 Main throat 8 Jacket tube 9 Outlet flange 11 Intake pipe 12 Silencer 17 Water tank level 18 Overflow vent 100 containers 101 Lower semi-cylindrical part 102 Upper rectangular section 103 Inlet 104 Inlet lid 110 Crushing and Mixing Machine 111 Convex fixed blade 112a Rotary blade body 112b Rotary blade body 113a Rotary blade 113b Rotary blade 114a Rotary cutting groove 114b Rotary cutting groove 115a "ku" character 115b "ku" character 120 Heating unit (steam chamber 121 + steam supply device 122) 121 Steam Room 122 Steam supply device 130 Gas outlet 131 Gas piping 140 Residue outlet 200 cooler 300 Pressure Reducer 301 Water Ejector 302 Water circulation pump 303 Water Tank 400 Collection container 405 Food preservation solution extraction valve A (solid-liquid separation) target B Food preservation solution C residue R Rotation

Claims

1. A method for producing a food preservation aqueous solution from a whole organism, a part of an organism, or a pomace of an organism that is the subject of solid-liquid separation, to obtain an "aqueous solution for preserving a part of the organism that is used as food by immersing or adhering the part," The "organism to be separated into solid and liquid" has not been used as a food product of the organism, or the "part of the organism to be separated into solid and liquid" is a part other than the "part used as a food product of the organism", A method for producing a food preservative aqueous solution, characterized by using a low-temperature vacuum separation method comprising all of the following steps (1) to (3): (1) A step of introducing the whole organism, part of the organism, or the organism's pomace to be subjected to solid-liquid separation into a container provided in a solid-liquid separation device. (2) A step of reducing the pressure inside the vessel with a pressure reducer while applying heat from the outside and maintaining the target of the solid-liquid separation at 45°C or less. (3) A step of cooling the gas distilled from the vessel to obtain an aqueous solution.

2. 2. The method for producing a food preservative aqueous solution according to claim 1, wherein the aqueous solution is obtained by subjecting only the "subject to solid-liquid separation" to solid-liquid separation without using an extraction medium or heated steam.

3. 3. The method for producing a food preservative aqueous solution according to claim 1, wherein the aqueous solution obtained in step (3) is produced without adding any additives or diluting the aqueous solution.

4. 4. The method for producing a food preservative aqueous solution according to claim 1, wherein the step (2) is carried out while maintaining a pressure that is 80 kPa or more lower than 101.3 kPa (1 atmosphere).

5. 5. The method for producing a food preservative aqueous solution according to claim 1, wherein the pressure reducer is a horizontal jet type water ejector having a water circulation pump.

6. A method for producing a food preservation aqueous solution according to any one of claims 1 to 5, wherein the "food part of a living organism" is a vegetable, fruit or nut, and the living organism is a plant from which the vegetable, fruit or nut is harvested or grows.

7. A method for producing a food preservative aqueous solution according to any one of claims 1 to 5, wherein the "part of a living organism used as food" is an edible part of meat or fish, and the living organism is an animal that provides the edible part of meat or fish.

8. A method for producing a food preservation aqueous solution according to any one of claims 1 to 7, wherein the "organism to be subjected to solid-liquid separation" or the "part of the organism to be subjected to solid-liquid separation" is an organism that has not been used as food and has been discarded, or a part of an organism that has been discarded.

9. A method for producing bottled, canned or pouched food, comprising producing a food preservative aqueous solution using the method for producing a food preservative aqueous solution according to any one of claims 1 to 8, and packaging the "food part of the living thing" immersed in the food preservative aqueous solution.

10. A method for producing bottled, canned or pouched food, comprising producing a food preservative aqueous solution using the method for producing a food preservative aqueous solution according to any one of claims 1 to 8, and packaging the food preservative aqueous solution in a state where it is attached to the "portion of the organism to be used as food."

11. A method for producing a food preservation sheet, comprising producing a food preservation aqueous solution using the method for producing a food preservation aqueous solution according to any one of claims 1 to 8, and then containing the food preservation aqueous solution.

Images