JP3083262B2 - Manufacturing method of frozen grape and freezing and thawing method of fresh grape - Google Patents
Manufacturing method of frozen grape and freezing and thawing method of fresh grapeInfo
- Publication number
- JP3083262B2 JP3083262B2 JP33783796A JP33783796A JP3083262B2 JP 3083262 B2 JP3083262 B2 JP 3083262B2 JP 33783796 A JP33783796 A JP 33783796A JP 33783796 A JP33783796 A JP 33783796A JP 3083262 B2 JP3083262 B2 JP 3083262B2
- Authority
- JP
- Japan
- Prior art keywords
- grape
- frozen
- grapes
- raw
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000219095 Vitis Species 0.000 title claims description 133
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims description 133
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims description 133
- 235000014787 Vitis vinifera Nutrition 0.000 title claims description 133
- 238000007710 freezing Methods 0.000 title claims description 33
- 230000008014 freezing Effects 0.000 title claims description 32
- 238000010257 thawing Methods 0.000 title claims description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 238000000034 method Methods 0.000 title claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 65
- 241000219094 Vitaceae Species 0.000 claims description 45
- 235000021021 grapes Nutrition 0.000 claims description 45
- 239000000243 solution Substances 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 150000001720 carbohydrates Chemical class 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 230000001413 cellular effect Effects 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 20
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 10
- 229930003268 Vitamin C Natural products 0.000 description 10
- 235000019154 vitamin C Nutrition 0.000 description 10
- 239000011718 vitamin C Substances 0.000 description 10
- 210000004027 cell Anatomy 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000010899 nucleation Methods 0.000 description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 3
- 210000000170 cell membrane Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 3
- 229920002554 vinyl polymer Polymers 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000019674 grape juice Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 102200004779 rs2232775 Human genes 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は冷凍ぶどうの製造方
法及び生ぶどうの冷凍・解凍方法に関し、更に詳細に
は、剥皮及び種取りして得た生ぶどうを冷凍する冷凍ぶ
どうの製造方法、及 び剥皮及び種取りした生ぶどうを冷
凍して保管した冷凍ぶどうを解凍する生ぶどうの冷凍・
解凍方法に関する。The present invention relates to methods of making and freezing-thawing of fresh grapes frozen grapes BACKGROUND OF THE INVENTION, more particularly, a method for manufacturing frozen grapes frozen raw grapes obtained by peeling bark and breeding,及 And peeled and seeded fresh grape
Frozen raw grapes to defrost frozen grapes that have been frozen and stored
Decompression method .
【０００２】[0002]
【従来の技術】ぶどうは、生食される他に、多種用途に
加工される。例えば、剥皮及び種取りして得た生ぶどう
は、ぶどうジュース、ヨーグルト等の乳酸菌食品、或い
はゼリーに固形状態で混入されることがある。かかる加
工用のぶどうには、通常、ぶどうの採れる時期に缶詰め
とされて保存された缶詰め品が原料として用いられてい
る。2. Description of the Related Art Grapes are processed for various uses in addition to being eaten raw. For example, raw grapes obtained by peeling and seeding may be mixed in solid form with lactic acid bacteria foods such as grape juice and yogurt, or jelly. For such grapes for processing, usually, canned goods which are canned and stored at a time when the grapes can be collected are used as raw materials.
【０００３】[0003]
【発明が解決しようとする課題】缶詰めされて保管され
た缶詰めぶどうは、保管が容易であり、且つ弾力性を呈
することができ、乳酸菌食品等に固形状態で混合された
缶詰めぶどうは、良好な食感を呈することができる。し
かし、ぶどうの缶詰め工程は煩雑であるため、製造コス
トを含めた缶詰めぶどうの保管コストは高価となる。ま
た、缶詰めぶどうの呈する色彩や弾力性は、ぶどうを剥
皮及び種取りして得た生ぶどうに加熱処理を施している
ため、生ぶどうの呈する色彩や弾力性よりも劣る。この
ため、製造コストをを含めた保管コストを缶詰めぶどう
よりも安価とし得ると共に、加熱処理が施されず、生ぶ
どうに近似した解凍ぶどうが期待できる冷凍ぶどうの工
業的製造が試みられている。ところが、本発明者等の試
みによれば、ぶどうを剥皮及び種取りして得た生ぶどう
を冷凍する際に、冷却速度が遅いと生ぶどうが完全冷凍
されるまでに内部まで褐変が進行する。このため、褐変
が内部に進行する前に生ぶどうを完全冷凍すべく、生ぶ
どうに急速冷凍を施して冷凍ぶどうとしたところ、内部
までの褐変の進行は防止できたものの、依然として表面
部は褐変している。しかも、得られた冷凍ぶどうを解凍
した解凍ぶどうは、弾力性を喪失しており、良好な食感
が得られないことが判明した。そこで、本発明の課題
は、解凍して得た解凍ぶどうが生ぶどうに近似した色彩
や弾力性を呈し得る冷凍ぶどうの製造方法及び生ぶどう
の冷凍・解凍方法を提供することにある。The canned grape stored in a canned state is easy to store and can exhibit elasticity, and canned grape mixed in a solid state with lactic acid bacteria foods and the like has a good quality. A texture can be exhibited. However, since the process of canning grape is complicated, the storage cost of canned grape including the production cost is high. Further, the color and elasticity of canned grape are inferior to the color and elasticity of raw grape, because raw grape obtained by peeling and seeding grape is subjected to heat treatment. For this reason, industrial production of frozen grapes which can be made cheaper in storage cost including production costs than canned grapes, is not subjected to heat treatment, and can be expected to have thawed grapes similar to fresh grapes has been attempted. However, according to an attempt by the present inventors, when freezing grape obtained by peeling and seeding grape, if the cooling rate is low, browning proceeds to the inside until the grape is completely frozen. For this reason, to completely freeze the grape before the browning progresses to the inside, the fresh grape was rapidly frozen and frozen, and although the progress of browning to the inside could be prevented, the surface part was still browned. doing. Moreover, it was found that the thawed grape obtained by thawing the obtained frozen grape lost elasticity and could not obtain a good texture. Therefore, an object of the present invention is to provide a method for producing a frozen grape and a method for producing a frozen grape in which the thawed grape obtained by thawing can exhibit color and elasticity similar to those of the grape.
And a method for freezing and thawing .
【０００４】[0004]
【課題を解決するための手段】本発明者等は前記課題を
解決すべく検討した結果、ぶどうを剥皮及び種取りして
得た生ぶどうを糖水溶液に浸漬そして冷凍したところ、
得られた冷凍ぶどうは生ぶどうの色彩を保持した状態で
冷凍されており、しかも得られた冷凍ぶどうを解凍した
解凍ぶどうは生ぶどうに近似した瑞々しい色彩と良好な
弾力性とを呈し得ることを見出し、本発明に到達した。
すなわち、本発明は、剥皮及び種取りして得た生ぶどう
を冷凍して冷凍ぶどうを製造する際に、該生ぶどうと空
気との接触を実質的に遮断し得るように、前記生ぶどう
を糖水溶液に浸漬した後、前記生ぶどうが糖水溶液から
成る氷塊中に生ぶどうの色彩を保持した状態で冷凍され
るように、前記生ぶどうの細胞形態を実質的に保持して
冷凍することを特徴とする冷凍ぶどうの製造方法にあ
る。また、本発明は、剥皮及び種取りした生ぶどうを冷
凍して保管した冷凍ぶどうを解凍する際に、該生ぶどう
と空気との接触を実質的に遮断し得るように、前記生ぶ
どうを糖水溶液に浸漬した後、前記生ぶどうが糖水溶液
から成る氷塊中に生ぶどうの色彩を保持した状態で冷凍
されるように、前記生ぶどうの細胞形態を実質的に保持
して冷凍し、次いで、前記氷塊中に冷凍されて保管され
た冷凍ぶどうを解凍することを特徴とする生ぶどうの冷
凍・解凍方法でもある。 Means for Solving the Problems As a result of investigations made by the present inventors to solve the above-mentioned problems, the fresh grape obtained by peeling and seeding the grape was immersed in an aqueous sugar solution and frozen.
The obtained frozen grape is frozen while maintaining the color of the fresh grape, and the thawed grape obtained by thawing the obtained frozen grape can exhibit a fresh color similar to fresh grape and good elasticity. The inventors have found that the present invention has been achieved.
That is, the present invention is, raw grape obtained by peeling bark and breeding
In the production of frozen grapes and frozen cold, and biological grapes and sky
As can be substantially prevented from contacting with the air, after the raw grapes <br/> immersed in an aqueous sugar solution, the raw grape sugar solution
Frozen while retaining the color of the grape in the ice mass
So that, there a method of manufacturing a frozen grapes, characterized in Rukoto to be substantially retained to freeze <br/> cold cell morphology of the raw grape. The present invention also provides a method for cooling peeled and seeded fresh grape.
When thawing frozen grapes that have been frozen and stored,
So that the contact with the air can be substantially shut off.
After immersing the grapes in the aqueous sugar solution,
Frozen while maintaining the color of the grape in the ice block consisting of
Substantially preserves the cell morphology of the raw grape
And then frozen and stored in the ice block
Raw grape cold, characterized by thawing frozen grape
It is also a freezing and thawing method.
【０００５】かかる本発明において、糖水溶液として、
生ぶどうから離水された離水液と砂糖水等の糖水とから
成る糖水溶液を用いることによって、砂糖水等の糖水の
添加量を少なくできる。また、砂糖水を添加する場合に
は、砂糖水の糖度を生ぶどうのよりもやや高目の糖度８
〜２０とすることが、生ぶどうから流出した糖分を補う
ことができ好ましい。In the present invention, the aqueous sugar solution is
By using a sugar aqueous solution composed of a syneresis solution separated from raw grapes and sugar water such as sugar water, the amount of sugar water such as sugar water added can be reduced. When sugar water is added, the sugar content of sugar water is slightly higher than that of grape.
It is preferable to set it to 20 because it can compensate for the sugar content flowing out of the raw grape.
【０００６】ぶどうを剥皮及び種取りして得た生ぶどう
を、冷凍して冷凍ぶどうを製造する際に、生ぶどうが褐
変する現象は、空気中の酸素が生ぶどう中に含まれてい
る酵素と反応することによって惹起される。また、冷凍
ぶどうを解凍して得た解凍ぶどうの弾力性が喪失される
原因は、生ぶどうの冷凍中に、生ぶどうの細胞中の水分
が凍結して形成された氷結晶が成長し、細胞膜を破壊す
るからである。この点、本発明においては、生ぶどうを
冷凍する際に、生ぶどうを砂糖水等の糖水溶液に実質的
に浸漬して冷凍することによって、生ぶどう中の酵素と
空気中の酸素とを実質的に遮断し、且つ生ぶどう中の水
分を糖水溶液に置換できるものと考えられる。このた
め、生ぶどうは、その細胞形態を実質的に保持して冷凍
を完了することができる。その結果、生ぶどうは、褐変
することなく鮮やかな色彩を保持して凍結され、しかも
得られた冷凍ぶどうを解凍しても、細胞が凍結によって
実質的に破壊されておらず、生ぶどうと同程度の色彩と
弾力性とを呈し得る解凍ぶどうを得ることができる。[0006] When the fresh grape obtained by peeling and seeding the grape is frozen to produce a frozen grape, the phenomenon of browning of the grape is caused by oxygen contained in the air and the enzyme contained in the grape. Triggered by reacting. In addition, the cause of loss of elasticity of thawed grapes obtained by thawing frozen grapes is that ice crystals formed by freezing water in cells of raw grapes grow during freezing of raw grapes and cell membranes Because it destroys In this regard, in the present invention, when freezing grape, the fresh grape is substantially immersed in an aqueous sugar solution such as sugar water and frozen to freeze the enzyme in the fresh grape and oxygen in the air. It is considered that the water in the fresh grape can be blocked and the sugar aqueous solution can be replaced. For this reason, fresh grapes can be completely frozen while substantially retaining their cell morphology. As a result, the raw grape is frozen while keeping its vivid color without browning, and even when the obtained frozen grape is thawed, the cells are not substantially destroyed by freezing, and are the same as raw grape. Thawed grapes can be obtained which can exhibit a certain degree of color and elasticity.
【０００７】[0007]
【発明の実施の形態】本発明においては、収穫されたぶ
どうを剥皮及び種取りして生ぶどうとする。得られた生
ぶどうをビタミンＣ溶液に浸漬処理することが好まし
い。かかる浸漬処理によって、生ぶどう中の酵素をビタ
ミンＣと反応させて不活性化して褐変を防止できる。更
に、生ぶどう中に含まれている酒石酸を予めビタミンＣ
溶液中に析出させることができ、酒石酸の析出物が析出
したビタミンＣ溶液から分離した生ぶどうを冷凍するこ
とによって、冷凍工程以降の工程において、生ぶどう中
に含まれる酒石酸が析出する事態を防止できる。また、
生ぶどうをビタミンＣ溶液に浸漬する浸漬時間は、３０
〜６０分程度とすることが好ましい。浸漬時間が３０分
未満の場合、生ぶどうの褐変防止等が不十分となる傾向
にあり、他方、６０分を越える浸漬時間としても、その
改善効果は既に略飽和に達している。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, harvested grapes are peeled and seeded to produce fresh grapes. It is preferable to immerse the obtained fresh grape in a vitamin C solution. By such an immersion treatment, the enzyme in the raw grape is reacted with vitamin C to inactivate it, thereby preventing browning. In addition, tartaric acid contained in the raw grape is pre-vitamin C
Prevents tartaric acid contained in the raw grape from being precipitated in the steps after the freezing step by freezing the raw grape that can be precipitated in the solution and separated from the vitamin C solution in which the tartaric acid precipitate has precipitated. it can. Also,
The immersion time for immersing fresh grape in vitamin C solution is 30
It is preferably set to about 60 minutes. If the immersion time is less than 30 minutes, the prevention of browning of the fresh grape tends to be insufficient. On the other hand, even if the immersion time exceeds 60 minutes, the improvement effect has already reached almost saturation.
【０００８】本発明においては、この様な処理が施され
た生ぶどうを、液切り等を施した後、直ちに砂糖水等の
糖水溶液に浸漬して冷凍を開始することが大切である。
ところで、剥皮及び種取りした生ぶどうからは、生ぶど
うから糖分が含まれた水が離水するため、生ぶどうから
の離水液も糖水溶液に使用できる。このため、離水液量
を考慮して砂糖水等の糖水添加量を調整できる。この様
に、本発明では、糖水溶液に生ぶどうが実質的に浸漬さ
れるため、生ぶどうは、空気中の酸素との接触が実質的
に遮断され、冷凍完了までに生ぶどうの褐変を防止でき
る。また、糖水溶液には糖分が含有されているため、糖
水溶液は凍結温度が水よりも低温となる難凍結溶液であ
る。かかる糖水溶液は、生ぶどう中に浸透し、生ぶどう
を冷凍する際に、生ぶどうを形成する細胞中の氷結晶の
成長を抑制するものと考えられる。このことは、糖水溶
液に実質的に浸漬して生ぶどうとを冷凍して得た冷凍ぶ
どうを解凍すると、弾力性を呈する解凍ぶどうを得るこ
とができることからも判る。つまり、解凍ぶどうが弾力
性を呈し得るのは、冷凍の際に、生ぶどうを形成する細
胞膜が細胞中の氷結晶の成長によって破壊されなかった
からである。[0008] In the present invention, it is important that the fresh grape treated in this way is immediately immersed in an aqueous solution of sugar such as sugar water to start freezing after draining.
By the way, from the peeled and seeded raw grape, water containing sugar is released from the raw grape, so that a liquid from the raw grape can be used for the aqueous sugar solution. Therefore, the amount of added sugar water such as sugar water can be adjusted in consideration of the amount of syneresis liquid. As described above, in the present invention, since the grape is substantially immersed in the aqueous sugar solution, the grape is substantially cut off from contact with oxygen in the air, thereby preventing browning of the grape by the completion of freezing. it can. Further, since the aqueous saccharide solution contains a saccharide, the aqueous saccharide solution is a hard-freezing solution whose freezing temperature is lower than that of water. It is thought that such a sugar aqueous solution permeates the raw grape and suppresses the growth of ice crystals in cells forming the raw grape when the raw grape is frozen. This is also clear from the fact that when the frozen grape obtained by freezing the raw grape by immersing it in a sugar aqueous solution is thawed, a thawed grape showing elasticity can be obtained. In other words, the reason why the thawed grape can exhibit elasticity is that the cell membrane forming the raw grape was not destroyed by the growth of ice crystals in the cells during freezing.
【０００９】かかる糖水溶液に用いる糖水としては、砂
糖水、ぶどう糖水、或いは多糖類が溶解されたものを使
用でき、砂糖水が好適である。この糖水は、生ぶどうの
糖度よりもやや高目である糖度８〜２０、特に完熟ぶど
うの糖度に近似した糖度１２〜１８となるように、ぶど
う糖等で調整することが好ましい。ここで、糖度が８未
満の糖水を用いた場合、処理ぶどうの細胞が冷凍中に破
損され易くなる傾向があり、他方、糖度が２０を越える
糖水を用いた場合、生ぶどう中の水分が糖水溶液中に抜
き出されるため、生ぶどうが萎び易い傾向がある。ま
た、糖水の生ぶどうに対する添加比率（糖水／生ぶど
う）は、１／１９以上、特に１／９〜４／６とすること
が好ましい。かかる添加比率が１／１９未満である場
合、離水液と糖水溶液から実質的に露出して空気中の酸
素と接触する生ぶどうの割合が多くなり、生ぶどうが褐
変し易くなる傾向がある。尚、糖水溶液中には、生ぶど
うの褐変を更に一層防止すべく、ビタミンＣを加えても
よく、酸度調整のためにクエン酸を加えてもよい。As the sugar water used for the sugar aqueous solution, sugar water, glucose water, or a solution in which polysaccharides are dissolved can be used, and sugar water is preferred. The sugar water is preferably adjusted with glucose or the like so as to have a sugar content of 8 to 20, which is slightly higher than that of fresh grape, and particularly a sugar content of 12 to 18 which is close to the sugar content of ripe grape. Here, when sugar water having a sugar content of less than 8 is used, the cells of the treated grape tend to be easily broken during freezing. On the other hand, when sugar water having a sugar content of more than 20 is used, the water in the raw grape is reduced in sugar content. Since the grape is extracted into the aqueous solution, the grape tends to wither. Further, the addition ratio of sugar water to fresh grape (sugar water / fresh grape) is preferably at least 1/19, particularly preferably 1/9 to 4/6. When the addition ratio is less than 1/19, the proportion of the grape that is substantially exposed from the syneresis solution and the aqueous saccharide solution and comes into contact with oxygen in the air increases, and the grape tends to be easily browned. In addition, vitamin C may be added to the aqueous sugar solution to further prevent browning of the raw grape, and citric acid may be added to adjust the acidity.
【００１０】本発明では、この様に、凍結温度が水より
も低温の難凍結溶液である糖水溶液に、生ぶどうを実質
的に浸漬して冷凍を開始した後、生ぶどうの細胞形態を
実質的に保持して冷凍を完了することが大切である。か
かる冷凍完了の時期は、冷凍温度と冷凍時間とによって
調整でき、実験的に予め求めておくことが好ましい。例
えば、生ぶどう９．５ｋｇに砂糖水０．７ｋｇを添加
し、生ぶどうを糖水溶液中に実質的に浸漬した状態で冷
凍した場合、−２０℃の雰囲気下において、２４時間で
冷凍を完了した。得られた冷凍ぶどうは、糖水溶液が凍
った氷塊中に生ぶどうの鮮やかな色彩を保持した状態で
冷凍されていた。また、この冷凍ぶどうを通常の解凍条
件で解凍したところ、得られた解凍ぶどうは生ぶどうと
略同程度の鮮やかな色彩と弾力性とを併せ呈するもので
あり、加熱処理を伴う缶詰めぶどうよりも良好なもので
あった。かかる冷凍ぶどうの保管や運送等は、−１８℃
程度で行うことができ、家庭用冷蔵庫の冷凍室でも保管
は可能である。[0010] In the present invention, as described above, after the fresh grape is substantially immersed in an aqueous sugar solution which is a hard-to-freeze solution having a lower freezing temperature than water, freezing is started, and then the cell morphology of the fresh grape is substantially reduced. It is important to complete the refrigeration while maintaining the temperature. The timing of the completion of the freezing can be adjusted by the freezing temperature and the freezing time, and is preferably obtained in advance experimentally. For example, when 0.7 kg of sugar water is added to 9.5 kg of fresh grape and frozen while the fresh grape is substantially immersed in an aqueous solution of sugar, freezing is completed in an atmosphere of −20 ° C. in 24 hours. . The obtained frozen grape was frozen in a state where the vivid color of the raw grape was kept in the ice block in which the sugar aqueous solution was frozen. In addition, when this frozen grape was thawed under normal thawing conditions, the obtained thawed grape exhibited both vivid color and elasticity almost the same as fresh grape, and it was better than canned grape with heat treatment. It was good. Storage and transportation, etc. of such frozen grapes, -18 ℃
It can be stored in the freezer of a home refrigerator.
【００１１】[0011]
【実施例】実施例１ ぶどうとして巨峰（登録商標）を用い、収穫されたぶど
うの剥皮及び種取りして得た生ぶどうを、ビタミンＣが
１重量％溶解されたビタミンＣ溶液に３０〜６０分浸漬
した。次いで、ビタミンＣ溶液から取り出した生ぶどう
の液切りを約５分間行った後、直ちに生ぶどう９．５ｋ
ｇと砂糖水０．７ｋｇとをビニル袋に入れた。かかる砂
糖水中には、砂糖が２０重量％、クエン酸が０．２重量
％、及びビタミンＣが０．３重量％含有されている。開
封状態のビニル袋に入れられた生ぶどうを、冷凍パンに
整列させて冷凍を開始した。冷凍開始したときの生ぶど
うは、砂糖水と生ぶどうからの離水液との糖水溶液中に
実質的に浸漬状態となっていた。冷凍条件は、冷凍温度
を−２０℃とすると共に、冷凍時間を２４時間とした。
冷凍開始から２４時間経過後に得られた冷凍ぶどうは、
砂糖水と生ぶどうからの離水液とから成る糖水溶液が凍
った氷塊中に、生ぶどうの鮮やかな色彩を保持した状態
で冷凍されていた。また、この冷凍ぶどうを通常の解凍
条件で解凍したところ、解凍ぶどうは生ぶどうと略同程
度の鮮やかな色彩と弾力性とを併せ呈するものであり、
加熱処理を伴う缶詰めぶどうよりも良好なものであっ
た。EXAMPLE 1 Using Kyoho (registered trademark) as a grape, peeling and seeding of the harvested grape, fresh grape was added to a vitamin C solution containing 1% by weight of vitamin C for 30 to 60 minutes. Dipped. Next, the fresh grape taken out of the vitamin C solution was drained for about 5 minutes, and immediately thereafter, the fresh grape 9.5k
g and sugar water 0.7 kg were put in a vinyl bag. Such sugar water contains 20% by weight of sugar, 0.2% by weight of citric acid, and 0.3% by weight of vitamin C. Fresh grapes placed in an opened vinyl bag were arranged in a frozen pan and freezing was started. The raw grape at the start of freezing was substantially immersed in the aqueous sugar solution of the sugar water and the syneresis liquid from the raw grape. The refrigerating condition was such that the refrigerating temperature was −20 ° C. and the refrigerating time was 24 hours.
The frozen grapes obtained 24 hours after the start of freezing,
An aqueous sugar solution consisting of sugar water and a syneresis liquid from fresh grape was frozen in a frozen ice block while maintaining the vivid color of the fresh grape. In addition, when this frozen grape is thawed under normal thawing conditions, the thawed grape combines vivid color and elasticity that are almost the same as raw grape,
It was better than canned grape with heat treatment.
【００１２】比較例１ 実施例１において、砂糖水を添加することなく、生ぶど
うを直接冷凍した他は実施例１と同様にして冷凍した。
生ぶどうからの離水液が糖水溶液としてビニル袋中に存
在するものの、冷凍開始時の生ぶどうの殆どは糖水溶液
から実質的に露出している状態であった。得られた冷凍
ぶどうは、内部まで褐変しているものであった。また、
この冷凍ぶどうを解凍したところ、解凍ぶどうは弾力性
を喪失しているものであった。Comparative Example 1 The same procedure as in Example 1 was carried out except that the fresh grape was directly frozen without adding sugar water.
Although the syneresis liquid from the raw grape was present as an aqueous sugar solution in the vinyl bag, most of the raw grape at the start of freezing was substantially exposed from the aqueous sugar solution. The obtained frozen grape had browned to the inside. Also,
When the frozen grape was thawed, the thawed grape had lost its elasticity.
【００１３】比較例２ 実施例１において、冷凍を急速冷凍（冷凍温度；−３７
℃、冷凍時間；１２時間）としたことの他は実施例１と
同様にして冷凍ぶどうを得た。得られた冷凍ぶどうは、
生ぶどうの鮮やかな色彩を保持した状態で冷凍されてい
るものの、冷凍ぶどうを通常の解凍条件で解凍したとこ
ろ、解凍ぶどうは弾力性を喪失しているものであった。
生ぶどうを形成する細胞膜が、冷凍中に氷結晶の成長で
破壊されたものと推察される。Comparative Example 2 In Example 1, the refrigeration was performed by rapid freezing (refrigeration temperature: -37
° C, freezing time: 12 hours), and frozen grape was obtained in the same manner as in Example 1. The frozen grape obtained is
Although the fresh grape was frozen while maintaining the vivid color, when the frozen grape was thawed under normal thawing conditions, the thawed grape lost its elasticity.
It is presumed that the cell membrane forming the raw grape was destroyed by the growth of ice crystals during freezing.
【００１４】[0014]
【発明の効果】本発明によれば、製造コストを含む保管
コストが缶詰めぶどうよりも安価とし得る冷凍ぶどうに
よって、採取時期が限られるぶどうを保存できる。しか
も、本発明によって得られた冷凍ぶどうを解凍すること
によって、生ぶどうと略同程度の鮮やかな色彩と弾力性
とを併せ呈する解凍ぶどうを得ることができ、ぶどうジ
ュース、ヨーグルト等の乳酸菌食品、或いはゼリーに固
形状態で混入するぶどう原料とすることができる。According to the present invention, grapes whose collection time is limited can be preserved by frozen grapes whose storage costs including production costs can be lower than canned grapes. Moreover, by thawing the frozen grape obtained according to the present invention, it is possible to obtain a thawed grape exhibiting both vivid color and elasticity substantially the same as fresh grape, grape juice, lactic acid bacteria foods such as yogurt, Alternatively, it may be a grape raw material mixed in a solid state with jelly.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23B 7/00 - 7/08 A23G 9/00 - 9/04 A23L 3/36 ──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. 7 , DB name) A23B 7/ 00-7/08 A23G 9/00-9/04 A23L 3/36
Claims (5)
凍して冷凍ぶどうを製造する際に、 該生ぶどうと空気との接触を実質的に遮断し得るよう
に、前記生ぶどうを糖水溶液に浸漬した後、前記生ぶどうが糖水溶液から成る氷塊中に生ぶどうの色
彩を保持した状態で冷凍されるように、 前記生ぶどうの
細胞形態を実質的に保持して冷凍することを特徴とする
冷凍ぶどうの製造方法。The method according to claim 1] peeling skin and breeding-obtained raw grapes, in producing a frozen and frozen grapes, as can substantially block the contact of the grape biological and air
To, after the raw grapes immersed in an aqueous sugar solution, the raw grape raw grape in ice blocks consisting of an aqueous sugar solution color
As it will be frozen while maintaining the saturation, method for producing frozen grapes, characterized in Rukoto to be frozen cooling to substantially retain the cellular morphology of the raw grape.
た離水液と砂糖水等の糖水とから成る糖水溶液を用いる
請求項１記載の冷凍ぶどうの製造方法。2. The method for producing frozen grapes according to claim 1, wherein the aqueous saccharide solution is an aqueous saccharide solution composed of a syneresis solution separated from raw grapes and an aqueous sugar solution such as sugar water.
項１又は請求項２記載の冷凍ぶどうの製造方法。3. The method for producing frozen grapes according to claim 1, wherein sugar water having a sugar content of 8 to 20 is added.
保管した冷凍ぶどうを解凍する際に、 該生ぶどうと空気との接触を実質的に遮断し得るよう
に、前記生ぶどうを糖水溶液に浸漬した後、 前記生ぶどうが糖水溶液から成る氷塊中に生ぶどうの色
彩を保持した状態で冷凍されるように、前記生ぶどうの
細胞形態を実質的に保持して冷凍し、 次いで、前記氷塊中に冷凍されて保管された冷凍ぶどう
を解凍することを特徴とする生 ぶどうの冷凍・解凍方
法。4. Freezing the peeled and seeded fresh grape
When the stored frozen grapes are thawed , the contact between the fresh grapes and the air can be substantially cut off.
Then, after the raw grape is immersed in an aqueous sugar solution, the color of the raw grape is
The fresh grape must be frozen so that it retains its color.
Frozen grape frozen while substantially retaining cell morphology, and then stored frozen in the ice block
A method of freezing and thawing fresh grapes, characterized by thawing .
た離水液と砂糖水等の糖水とから成る糖水溶液を用いる
請求項４記載の生ぶどうの冷凍・解凍方法。5. An aqueous sugar solution which is separated from raw grapes.
The method for freezing and thawing fresh grape according to claim 4, wherein a sugar aqueous solution comprising a syneresis liquid and sugar water such as sugar water is used .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33783796A JP3083262B2 (en) | 1996-12-18 | 1996-12-18 | Manufacturing method of frozen grape and freezing and thawing method of fresh grape |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33783796A JP3083262B2 (en) | 1996-12-18 | 1996-12-18 | Manufacturing method of frozen grape and freezing and thawing method of fresh grape |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10174551A JPH10174551A (en) | 1998-06-30 |
| JP3083262B2 true JP3083262B2 (en) | 2000-09-04 |
Family
ID=18312447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33783796A Expired - Lifetime JP3083262B2 (en) | 1996-12-18 | 1996-12-18 | Manufacturing method of frozen grape and freezing and thawing method of fresh grape |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3083262B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2536878C2 (en) * | 2011-12-30 | 2014-12-27 | Наталья Анатольевна Грибова | Fresh berries freezing method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841582B (en) * | 2019-11-28 | 2023-09-22 | 内蒙古伊利实业集团股份有限公司 | Jam, yoghourt containing jam and preparation method of yoghourt |
-
1996
- 1996-12-18 JP JP33783796A patent/JP3083262B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2536878C2 (en) * | 2011-12-30 | 2014-12-27 | Наталья Анатольевна Грибова | Fresh berries freezing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10174551A (en) | 1998-06-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20110027439A1 (en) | Method for freezing fruit and vegetable produce | |
| US4996070A (en) | Natural fruit flavor extracts | |
| US2865758A (en) | Cranberries and process of preparing the same | |
| US9204658B2 (en) | Process for the production of frozen foods, particularly vegetables or fruits | |
| CN103564617A (en) | Micro-ice crystal freeze-preservation freezing aid for animals and plants and application method thereof | |
| JPH07163291A (en) | Instant preserved edible fruit products and their production | |
| EP0266141A2 (en) | Texture stable food product | |
| US4879127A (en) | Method of preserving produce for further processing | |
| JP3083262B2 (en) | Manufacturing method of frozen grape and freezing and thawing method of fresh grape | |
| CA1258438A (en) | Process for producing apple juice and apple wine | |
| CN109043101A (en) | The preparation method of dried mango | |
| JP2019122328A (en) | Method of producing paste and method of producing ice cream | |
| CN112998068A (en) | Fresh-keeping method of bamboo shoots | |
| JP2004081136A (en) | Method for producing frozen raw sea urchin and frozen raw sea urchin produced thereby | |
| JP2003339338A (en) | Processing of fruits and vegetables | |
| CN114794229A (en) | Quick-frozen bamboo shoot and preparation method thereof | |
| US3009814A (en) | Preparation of frozen foods | |
| CN1356057A (en) | Process for preparing frozen beverage of fruit pulp type | |
| KR102323442B1 (en) | Method of preparing half-dried oriental melon | |
| CN1127603A (en) | Process for producing quick frozen Chinese toon | |
| JP3281619B2 (en) | Processing method of fresh fish and its processed product | |
| JPH10309162A (en) | Storage of perishable food | |
| JP2005237372A (en) | Method for producing processed japanese apricot food and the processed japanese apricot food produced by the method | |
| JP7378095B2 (en) | Red fish meat processing method and red fish meat | |
| JP3206731B2 (en) | How to make whole frozen persimmon fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090630 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100630 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100630 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110630 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120630 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130630 Year of fee payment: 13 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |