Carbon dioxide generating composition and method for preserving the freshness of vegetables using the same

Abstract

To provide a carbon dioxide generation source which can be used for a long period of time and a product for retaining freshness of vegetable using the same.SOLUTION: There are provided a carbon dioxide-generating composition containing components (A) through (D) of (A) solid tricarboxylic acid and / or dicarboxylic acid, (B) hydrogencarbonate and / or carbonate, (C) stearate acid, and (D) ascorbic acid, and a method for retaining freshness of vegetable uses the composition.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a carbon dioxide generating composition and a method for preserving the freshness of vegetables using the same. [Background technology]

[0002] It is known that vegetables can maintain their freshness when exposed to high concentrations of carbon dioxide. There are currently known technologies for generating high concentrations of carbon dioxide in a short period of time (several days) that can be applied to containers used for distributing vegetables (e.g., Patent Documents 1 to 3).

[0003] However, when using these technologies in a home refrigerator, the carbon dioxide source would have to be replaced every few days, which is not practical, and there was a demand for something that could be used for a long period of time.

[0004] Additionally, stearic acid, polyethylene wax, beeswax, and other hydrophobic materials used to regulate carbon dioxide emissions have a distinctive odor and are therefore unsuitable for use near food. Furthermore, because they are heated above their melting point, carbon dioxide is generated during mixing, and the chemicals can discolor, deodorize, or deteriorate. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 6-327400 [Patent Document 2] Japanese Patent Application Publication No. 8-91817 [Patent Document 3] Japanese Patent Application Publication No. 8-183608 Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, an object of the present invention is to provide a carbon dioxide generating source that can be used for a long period of time and a product for preserving the freshness of vegetables using the same. [Means for solving the problem]

[0007] As a result of intensive research to solve the above problems, the present inventors have found that a composition containing a solid tricarboxylic acid or dicarboxylic acid, a bicarbonate or carbonate, a stearate, and ascorbic acid can generate carbon dioxide for a long period of time, and have completed the present invention.

[0008] That is, the present invention provides the following components (A) to (D): (A) Solid tricarboxylic acid and / or dicarboxylic acid (B) Bicarbonate and / or Carbonate (C) Stearates (D) Ascorbic acid The carbon dioxide generating composition is characterized by containing:

[0009] The present invention also provides a product for preserving the freshness of vegetables, which comprises the carbon dioxide generating composition housed in a container made of a water vapor permeable material.

[0010] Furthermore, the present invention provides a method for preserving the freshness of vegetables, which comprises placing the above-mentioned vegetable freshness preservation product together with vegetables in a closed space. [Effects of the Invention]

[0011] The carbon dioxide generating composition of the present invention can generate carbon dioxide continuously for a long period of time, and therefore a vegetable freshness preservation product using this composition can preserve the freshness of vegetables in a closed space such as a refrigerator for a long period of time. [Brief explanation of the drawings]

[0012] [Figure 1] FIG. 1 is a diagram showing the results of Test Example 1. [Figure 2] FIG. 10 is a diagram showing the results of Test Example 2. DETAILED DESCRIPTION OF THE INVENTION

[0013] The carbon dioxide generating composition of the present invention (hereinafter referred to as "the composition of the present invention") comprises the following components (A) to (D): (A) Solid tricarboxylic acid and / or dicarboxylic acid (B) Bicarbonate and / or Carbonate (C) Stearates (D) Ascorbic acid It has been confirmed that if any one of components (A) to (D) is missing, the period for carbon dioxide generation will be shortened, and if component (C) is missing, discoloration will be more likely to occur.

[0014] The solid tricarboxylic acid and / or dicarboxylic acid (Component (A)) used in the composition of the present invention is not particularly limited, and examples thereof include citric acid, tartaric acid, succinic acid, fumaric acid, maleic acid, adipic acid, malic acid, oxalic acid, malonic acid, glutaric acid, phthalic acid, and metaphosphoric acid. These components (A) can be used alone or in combination of two or more, with citric acid being preferred. The content of Component (A) in the composition of the present invention is not particularly limited, and is, for example, 20 to 50 wt %, preferably 30 to 40 wt %.

[0015] The component (B) bicarbonate and / or carbonate used in the composition of the present invention is not particularly limited, and examples thereof include sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate, calcium carbonate, magnesium carbonate, and sodium carbonate. These components (B) can be used alone or in combination of two or more, with sodium bicarbonate being preferred. The content of component (B) in the composition of the present invention is not particularly limited, and is, for example, 50 to 70 wt%, preferably 55 to 65 wt%.

[0016] The stearate salt (component (C)) used in the composition of the present invention is not particularly limited, and examples thereof include calcium stearate, zinc stearate, magnesium stearate, lithium stearate, sodium stearate, calcium 12-hydroxystearate, and lithium 12-hydroxystearate. While these components (C) can be used alone or in combination, calcium stearate is preferred. The content of component (C) in the composition of the present invention is not particularly limited, and may be, for example, 0.1 to 10 wt%, preferably 0.1 to 5 wt%. The particle size of component (C) is not particularly limited, and may be, for example, a median diameter of 1 μm to 50 μm, preferably 4 μm to 20 μm. Because calcium stearate has a fine particle size, it adheres to the particle surfaces of components (A), (B), and (D) simply by mixing them at room temperature. This extends the period of carbon dioxide generation and reduces discoloration. Furthermore, the composition has almost no medicinal odor.

[0017] The component (D) ascorbic acid used in the composition of the present invention is not particularly limited, and examples thereof include L-ascorbic acid and isoascorbic acid. These components (D) can be used alone or in combination of two or more, but ascorbic acid is preferred. The content of component (D) in the composition of the present invention is not particularly limited, but is, for example, 1 to 30 wt%, preferably 1 to 10 wt%. Ascorbic acid has a lower solubility in water than citric acid, it reacts more slowly with component (B), thereby extending the period for carbon dioxide generation.

[0018] The molar ratio of components (A) to (D) in the composition of the present invention is not particularly limited, but for example, (A):(B) is 1:1 to 1:6, preferably 1:2 to 1:5, and (D):(A) is 1:20 to 1:2, preferably 1:10 to 1:5.

[0019] The composition of the present invention may further contain fragrances, deodorants, anti-mold agents, antibacterial agents, thickeners, pigments, etc. in addition to the above components (A) to (D), as long as the effects of the present invention are not impaired.

[0020] The method for producing the composition of the present invention is not particularly limited, and examples thereof include a method of sequentially mixing the components, a method of mixing components (B) and (C) and then mixing components (A) and (D), a method of mixing components (A) and (D) and then mixing component (C) and finally mixing component (B), etc. Among these production methods, the method of mixing components (A) and (D) and then mixing component (C) and finally mixing component (B) is preferred because the calcium stearate coats the citric acid and ascorbic acid in the resulting composition of the present invention, thereby delaying the reaction with calcium carbonate and delaying discoloration due to oxidation of ascorbic acid.

[0021] The composition of the present invention thus obtained can react gradually with moisture in the air to generate carbon dioxide for a long period of time, where a long period of time means 30 days or more, preferably 30 to 90 days.

[0022] The composition of the present invention can be made into a product for preserving the freshness of vegetables (hereinafter referred to as "the product of the present invention") by storing it in a container made of a water vapor-permeable material. Examples of containers made of a water vapor-permeable material include bags made of a water vapor-permeable material and boxes made of a water vapor-impermeable material with a portion made of a water vapor-permeable material. The water vapor-permeable material has pores large enough to allow water vapor to pass through but not allow aqueous solutions to pass through, and examples thereof include microporous membranes having a plurality of pores with a diameter of 0.1 μm to 10 μm. The water vapor permeability of such water vapor-permeable materials is not particularly limited, but may be, for example, 2000 g / m 2 24h~8000g / m 2 24h, preferably 2000g / m 2 24h~4000g / m 2 24 hours. Such a water vapor permeable material is not particularly limited, and examples thereof include resins such as polyolefin resins. The thickness of the water vapor permeable material is not particularly limited, but is 20 μm or more and 200 μm or less.

[0023] The water vapor permeable material may be fixed on one or both sides with a nonwoven fabric that allows water vapor to pass through. The water vapor permeability of the nonwoven fabric is not particularly limited, but is preferably 8000 g / m 2 24 hours or more, preferably 10,000 g / m 2 The nonwoven fabric preferably has a basis weight of 10 g or more and 100 g or less.

[0024] In a preferred embodiment of the product of the present invention, 20 g to 100 g of the composition of the present invention is mixed with a cloth having a water vapor permeability of at least 2000 g / m 2 24h~8000g / m 2 24h microporous membrane with a capacity of 50cm 3 ~150cm 3 The product is then placed in a bag or container made of a water vapor impermeable resin to prevent contact with moisture until use.

[0025] The product of the present invention can maintain the freshness of vegetables by placing it together with the vegetables in a closed space. Here, a closed space refers to the interior space of a refrigerator, a polystyrene foam box, a cardboard box, etc. Maintaining the freshness of vegetables means suppressing the respiration of the vegetables, thereby preventing loss of moisture content, wilting, and discoloration of the leaves and stems. The types of vegetables that can be maintained fresh are not particularly limited, but examples include lettuce, komatsuna, bok choy, carrots, cucumbers, tomatoes, strawberries, etc. The product of the present invention can generate carbon dioxide for a long period of time in such a closed space. Here, a long period means that the effect can be maintained for at least two months at a low temperature of 5 to 10°C. Furthermore, the product of the present invention can maintain its effect regardless of the humidity in the closed space. Furthermore, after the product of the present invention has completely generated carbon dioxide, the composition of the present invention contained therein becomes granular (lumpy), making it easy to dispose of. [Example]

[0026] The present invention will be described in detail below by way of examples, but the present invention is not limited to these examples in any way.

[0027] Example 1 Preparation of carbon dioxide generating composition: The components listed in Table 1 were mixed in the order listed to prepare a carbon dioxide generating composition.

[0028] [Table 1]

[0029] Example 2 Vegetable freshness keeping products manufacturing: 50 g of the carbon dioxide generating composition produced in Example 1 was added to a container having a water vapor permeability of 2800 g / m 2 24h polyolefin resin microporous membrane on both sides with water vapor permeability of 8000g / m 2 A bag (capacity 100cm) made of a breathable sheet fixed with a nonwoven fabric of 50g and 60μm thickness for 24 hours or more 3 ) and sealed to produce a product for preserving the freshness of vegetables.

[0030] Test Example 1 Carbon dioxide evolution test: The vegetable freshness-preserving product produced in Example 2 was placed in a refrigerator (Haier Electric Freezer JF-WNC103F-1, volume: 103 L) with a humidity of 80-90%. The carbon dioxide concentration in the refrigerator at 9-10°C was measured every 30 minutes using a carbon dioxide concentration meter (Satotech Data Logger CO2 Monitor CO2-9904SD, Sato Shoji Co., Ltd.). The results are shown in Figure 1.

[0031] As is clear from Figure 1, the product for preserving the freshness of vegetables of the present invention continued to generate carbon dioxide even after 60 days had passed. Furthermore, the powder had become agglomerated after use.

[0032] Test Example 2 Vegetable freshness test: The vegetable freshness-keeping product produced in Example 2 was placed in the same refrigerator as in Test Example 1, and lettuce and komatsuna were placed therein for four days, and the moisture content was measured before and after placement. Similarly, spinach, carrots, and cucumbers were placed therein for four days, and the weights before and after placement were measured. During storage, the container was opened twice a day (morning and evening) for 30 seconds. The weight before placement in the refrigerator was converted to 100%, and the weight ratio results are shown in Figure 2.

[0033] As is clear from FIG. 2, the product for preserving the freshness of vegetables of the present invention was able to prevent the loss of moisture content in vegetables and maintain their freshness.

[0034] Test Example 3 Vegetable freshness test: The vegetable freshness-keeping products produced in Example 2 were placed in the same refrigerator as in Test Example 1, and komatsuna (Japanese mustard spinach) was placed there for 6 days, bok choy for 7 days, and spinach for 14 days. After placement, the appearance of the vegetables was evaluated according to the following criteria. The results are shown in Table 2.

[0035] <Freshness evaluation criteria> (Evaluation) (Content) ○: Leaves are not wilted △: Leaves are slightly wilted ×: Leaves are not wilted

[0036] [Table 2]

[0037] When the vegetable freshness preservation product of the present invention was placed in the refrigerator, the vegetables remained crisp even after storage, but when the product of the present invention was not present, the vegetables remained limp.

[0038] Example 3 Preparation of carbon dioxide generating composition: Of the ingredients listed in Table 1, citric acid, ascorbic acid, and calcium stearate were mixed together, and then sodium bicarbonate was added to prepare a carbon dioxide generating composition.

[0039] Test Example 4 Preservation test: The carbon dioxide generating composition produced in Example 1 and the carbon dioxide generating composition produced in Example 3 were each placed in a commercially available zippered polyethylene bag and stored for one month at room temperature of 25°C and humidity of 60%.

[0040] In the carbon dioxide generating composition produced in Example 3, calcium stearate coats citric acid and ascorbic acid, delaying the reaction with calcium carbonate, so the progress of crumbing (reaction with water in the bag) was slower than in the carbon dioxide generating composition produced in Example 1. In addition, the degree of discoloration of the ascorbic acid was also less.

[0041] Example 4 Preparation of carbon dioxide generating composition: The components listed in Table 3 were mixed in the order listed to prepare a carbon dioxide generating composition.

[0042] [Table 3]

[0043] The carbon dioxide generating compositions described above are capable of generating carbon dioxide for an extended period of time. [Industrial Applicability]

[0044] The carbon dioxide generating composition of the present invention can be used to maintain the freshness of vegetables in a closed space such as a refrigerator for a long period of time.

Claims

1. The following components (A) to (D) (A) Citric acid (B) bicarbonate and / or carbonate (C) Calcium stearate (D) Ascorbic acid A product for preserving the freshness of vegetables, characterized in that the carbon dioxide generating composition contains the above-mentioned carbon dioxide generating composition, in which the molar ratio of (A):(B) is 1:2 to 1:5 and the molar ratio of (D):(A) is 1:10 to 1:5, and the carbon dioxide generating composition is contained in a container made of a water vapor permeable material.

2. 2. The product for preserving the freshness of vegetables according to claim 1, wherein (A) is 30 to 40 wt%, (B) is 55 to 65 wt%, (C) is 0.1 to 5 wt%, and (D) is 1 to 10 wt%.

3. 3. The product for preserving the freshness of vegetables according to claim 1 or 2, wherein the bicarbonate and / or carbonate (B) is sodium bicarbonate.

4. The water vapor permeability of the water vapor permeable material is 2000 g / m ２ ・24h~8000g / m ２ The vegetable freshness-keeping product according to any one of claims 1 to 3, wherein the freshness-keeping product is 24 hours.

5. A method for preserving the freshness of vegetables, comprising placing the vegetable freshness preservation product according to any one of claims 1 to 4 together with vegetables in a closed space.

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