JP6450807B2 - Long-term storage method of candy - Google Patents
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- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、含有水分率が３５％以下の干し柿の全表面に、ブドウ糖を８０％以上含有する白粉が、この干し柿の果肉色を外側から目視できるように薄く析出しているころ柿の長期保存方法に関するものである。 In the present invention, the long-term storage of the roller rice cake in which white powder containing 80% or more of glucose is thinly deposited on the entire surface of the dried rice cake having a moisture content of 35% or less so that the flesh color of the dried rice cake can be visually observed from the outside. It is about the method.
干し柿には、含有水分率が３５％以下の干し柿の全表面に、ブドウ糖を８０％以上含有する白粉が、果肉色を外側から目視できるように薄く析出しているころ柿と、含有水分率が３８％以上の干し柿であって、主としてブドウ糖から成る白粉が表面に析出することなく直接果肉色を目視でき、且つ羊羹用の食感を呈するあんぽ柿とがある。 Dried persimmons have a white powder containing 80% or more of glucose on the entire surface of the dried persimmons with a moisture content of 35% or less, and thinly precipitated so that the flesh color can be seen from the outside. There are 38% or more dried rice cakes, which can be directly observed with the color of the flesh without white powder mainly consisting of glucose depositing on the surface, and also have an anchovy rice cake with a texture for sheep's silkworms.
このような干し柿の生産は、柿の収穫時期の近傍、すなわち１０月〜１月に限られており、得られた干し柿を室内に放置すると、カビが発生したり、乾燥が進んで硬くなったりして、生産時の外観及び食感を保持できない。このことから、干し柿は、歳暮品等の季節品として取り扱われてきた。しかし、近年、干し柿は、菓子材料として用いられ、日本食の海外への普及に伴って、干し柿の輸出も要望されている。このことから、干し柿を、その生産時の外観及び食感を保持しつつ、長期保存が可能な保存方法が望まれている。従来の干し柿の保存方法は、下記特許文献１〜４に記載されている。 The production of such dried persimmons is limited to the vicinity of the persimmon harvesting period, that is, from October to January. If the obtained dried persimmons are left in the room, mold is generated or drying progresses and becomes hard. Thus, the appearance and texture during production cannot be maintained. For this reason, dried persimmons have been treated as seasonal goods such as year-end goods. However, in recent years, dried rice cake has been used as a confectionery material, and with the spread of Japanese food overseas, there has been a demand for export of dried rice cake. For this reason, there is a demand for a storage method that allows long-term storage of dried persimmon while maintaining its appearance and texture during production. Conventional methods for storing dried persimmons are described in Patent Documents 1 to 4 below.
前述した特許文献１には、あんぽ柿を収納した収納容器内を低酸素状態にし、５℃又は２５℃の雰囲気内に載置して３月間保存することが記載されている。特許文献２には、あんぽ柿を収納容器内に脱酸素剤と共に封入し、冷蔵保存又は冷凍保存することが記載されている。特許文献３には、干し柿を脱酸素剤と低酸素透過性の包装袋又は包装容器に収納して密封し、２０℃の雰囲気下に１４日載置することが記載されている。特許文献４には、あんぽ柿を収納容器内に脱酸素剤と共に封入し、温度１〜５℃に維持した雰囲気内に載置して４００日間の長期に亘って保存することが記載されている。 In Patent Document 1 described above, it is described that the inside of a storage container storing an anchovy is placed in a low oxygen state and placed in an atmosphere of 5 ° C. or 25 ° C. and stored for 3 months. Patent Document 2 describes that an anchovy is enclosed in a storage container together with an oxygen scavenger and stored refrigerated or frozen. Patent Document 3 describes that dried straw is stored in an oxygen scavenger and a low oxygen-permeable packaging bag or container, sealed, and placed in an atmosphere of 20 ° C. for 14 days. Patent Document 4 describes that an anchovy is encapsulated with an oxygen scavenger in a storage container, placed in an atmosphere maintained at a temperature of 1 to 5 ° C., and stored for a long period of 400 days. Yes.
前述した特許文献に記載された干し柿の保存方法は、含有水分率の高く且つ表面に主としてブドウ糖から成る白粉が析出していないあんぽ柿に適用することにより、カビの発生等を有効に防止できる。しかし、本発明者等の検討によれば、含有水分率があんぽ柿よりも低く且つ表面に主としてブドウ糖から成る白粉が薄く析出しているころ柿を冷蔵保存又は冷凍保存すると、カビの発生を防止できるものの、大量の白粉が表面に析出して厚い白粉層を形成し、果肉色を外側から目視できなくなり、白色の外観を呈することが判った。また、ころ柿を非酸素雰囲気の袋内に封入し、２０℃の室内に載置すると、析出した白粉が消失して表面がベタつき、果肉色が暗黒色に変色することが判明した。このように、従来の干し柿の方法によれば、ころ柿を、その生産時の外観及び食感を保持しつつ、長期保存することは困難である。 The method for preserving dried persimmons described in the above-mentioned patent documents can effectively prevent the occurrence of mold, etc. by applying it to the anpome which has a high moisture content and on which the white powder mainly composed of glucose is not deposited. . However, according to the study by the present inventors, when the rice bran having a moisture content lower than that of dandelion and on which the white powder mainly consisting of glucose is thinly deposited is refrigerated or frozen, generation of mold is caused. Although it can be prevented, a large amount of white powder is deposited on the surface to form a thick white powder layer. Further, it was found that when the candy is sealed in a non-oxygen atmosphere bag and placed in a room at 20 ° C., the precipitated white powder disappears, the surface becomes sticky, and the flesh color changes to dark black. Thus, according to the conventional method of dried rice cake, it is difficult to preserve the roller cake for a long time while maintaining the appearance and texture at the time of production.
本発明は、ころ柿を、その生産時の外観及び食感を保持しつつ、長期の保存を可能とするころ柿の長期保存方法を提供することを目的とする。 It is an object of the present invention to provide a method for long-term storage of a roller that allows long-term storage while maintaining the appearance and texture during production of the roller.
本発明は、含有水分率が３５％以下の干し柿であって、その全表面にブドウ糖を８０％以上含有する白粉が、前記干し柿の果肉色を外側から目視できるように薄く析出している状態のころ柿を、非通気性の材料から成る容器内に収納し密封した後、前記ころ柿を前記状態に保持して６月以上の長期に亘って保存できるように、前記容器を温度が１４〜１６℃に維持された雰囲気中に載置することを特徴とするころ柿の長期保存方法である。 The present invention is a dried persimmon having a moisture content of 35% or less, and the white powder containing 80% or more glucose on the entire surface is thinly deposited so that the flesh color of the dried persimmon can be seen from the outside. After the roller cage is stored in a container made of a non-breathable material and sealed, the container is kept at a temperature of 14 to 15 so that the roller cage can be kept in the above state and stored for a long period of 6 months or more . It is a long-term storage method of a roller roll characterized by mounting in the atmosphere maintained at 16 degreeC.
このような本発明において、前記雰囲気の温度を１４〜１５℃とすることが、ころ柿を、その生産時の外観及び食感を更に一層保持しつつ、更に長時間保存できる。 In the present invention, when the temperature of the atmosphere is 14 to 15 ° C. , the roller can be stored for a longer time while further maintaining the appearance and texture during production.
また、前記容器内を、非酸素雰囲気とすることにより、保存中にころ柿にカビの発生を有効に防止できる。 Moreover, generation | occurrence | production of mold | fungi can be effectively prevented during storage by making the inside of the said container into a non-oxygen atmosphere.
更に、前記ころ柿の保存の期間を、１年以下とすることが好ましい。 Furthermore, it is preferable that the storage period of the roller cake is 1 year or less .
前記容器として、非通気性のフィルムで形成した袋を用いることが、ころ柿の密封を簡単で且つ保存したころ柿を袋に密封した状態で出荷できる。 Using a bag made of a non-breathable film as the container makes it easy to seal the roller cage and can be shipped with the stored roller cage sealed in the bag.
前記ころ柿の含有水分率を、２９〜３３％とすることにより、ころ柿の食感を良好とすることができる。 By setting the moisture content of the roller cake to 29 to 33%, the texture of the roller cake can be improved.
前記ころ柿として、果肉色が赤橙色のアメ色を呈するころ柿を用いることにより、保管後のころ柿の外観も良好とすることができる。 By using a roller with a flesh-colored reddish orange color as the roller, the appearance of the roller after storage can be improved.
本発明に係るころ柿の長期保存方法によれば、ころ柿を、その生産時の外観及び食感を可及的に保持しつつ、６月以上の長期保存を可能にできる。このため、良好な外観及び食感を呈するころ柿を通年に亘って供給でき、特にころ柿の供給が殆どない夏場にも供給できる。また、良好な外観及び食感を呈するころ柿の海外への輸出も可能にできる。 According to the method for long-term storage of a roller according to the present invention, the roller can be stored for as long as 6 months or more while maintaining the appearance and texture of the roller as much as possible. For this reason, it is possible to supply roller rolls having a good appearance and texture throughout the year, and in particular, it can also be supplied in summer when there is almost no supply of roller rolls. In addition, it is possible to export the rice cake with a good appearance and texture to overseas.
以下、本発明を詳細に説明するが、本発明の範囲はこれらに限定されるものではない。 Hereinafter, the present invention will be described in detail, but the scope of the present invention is not limited thereto.
本発明に用いるころ柿は、含有水分率が３５％以下の干し柿の全表面に、ブドウ糖を８０％以上含有する白粉（以下、単に白粉と称する）が、この干し柿の果肉色を外側から目視できるように薄く析出しているものである。特に、果肉色が赤橙色のアメ色を呈するころ柿が好ましい。このようなころ柿の生産方法は、先ず、適度に熟した渋柿を追熟、剥皮、乾燥し、含有水分率を３５％以下のオレンジ色を呈する干し柿とする。この乾燥では、柿内の水分を蒸発しつつ、柿に含まれている渋み成分であるタンニンを不溶化すると共に、柿内のショ糖を主としてブドウ糖に転化する。乾燥の程度は、得られる干し柿の含有水分率は３５％以下であればよいが、干し柿の食感の観点等からは、干し柿の含有水分率が２９〜３３％となるように乾燥することが好ましい。干し柿の含有水分率が２９％未満の場合、干し柿の食感が硬くなる傾向にあり、含有水分率が３３％を超える場合、表面に析出した白粉の消失やカビが発生し易くなる傾向がある。 In the koji used in the present invention, white powder containing 80% or more of glucose (hereinafter simply referred to as white powder) can be visually observed from the outside on the entire surface of the dried koji with a moisture content of 35% or less. As such, it is thinly deposited. In particular, it is preferable that the flesh color shows a reddish-orange candy color. In such a koji production method, first, a moderately ripe astringency is ripened, peeled, and dried to obtain a dried koji exhibiting an orange color with a moisture content of 35% or less. In this drying, tannin, which is an astringent component contained in the koji, is insolubilized while the moisture in the koji is evaporated, and sucrose in the koji is mainly converted into glucose. The dry moisture content of the dried persimmon may be 35% or less, but from the viewpoint of the texture of the dried persimmon, the dried persimmon may be dried so that the moisture content of the dried persimmon is 29-33%. preferable. When the moisture content of the dried persimmon is less than 29%, the texture of the dried persimmon tends to become hard, and when the moisture content exceeds 33%, the disappearance of white powder deposited on the surface and the tendency to generate mold are likely to occur. .
乾燥を終了した干し柿は、表面に白粉が析出していないものである。このような干し柿には、内部に蓄積されたブドウ糖を表面に白粉として析出させる柿もみを施すことにより、干し柿の果肉色が外側から目視できるように、全表面に白粉が薄く析出したころ柿を得ることができる。 Dried persimmons that have been dried are those on which no white powder is deposited. For such dried persimmons, a koji with a thin white powder deposited on the entire surface is applied so that the flesh color of the dried persimmon can be visually observed from the outside by applying a rice bran that deposits glucose accumulated inside as a white powder on the surface. Can be obtained.
ころ柿の生産方法において、乾燥に供する剥皮した渋柿に、硫黄燻蒸処理を施すことにより、得られるころ柿の果肉色を鮮やかな赤橙色のアメ色とすることができる。また、乾燥は自然乾燥であってもよく、人工乾燥であってもよい。自然乾燥は、日中は太陽の光が十分に当たり乾燥状態となり、夜間は温度が下がり発生した霧により高湿度状態となるような場所が好ましい。また、人工乾燥は、例えば特開２０１３−１７４７５号公報に提案されているように、皮を剥いた柿を収容した室内を、大気圧との差圧が最大でも５００ｍｍＨ２Ｏの減圧下で外気温よりも高温の３５〜５０℃の室温に保持しつつ、柿の表面から水分を蒸発すると共に、柿に含まれている酵素のインベルターゼによって柿内のショ糖を転化糖に加水分解する乾燥工程と、室内に外部空気を導入し、室内を大気圧に復圧すると共に、室温を外気温まで冷却して保持しつつ、柿の内部水分を表面側に拡散する拡散工程とを交互に繰り返すことが好ましい。 In the production method of cocoons, the flesh of the resulting cocoons can be made into a bright red-orange candy color by subjecting the peeled amber to be dried to a sulfur fumigation treatment. The drying may be natural drying or artificial drying. The natural drying is preferably a place where the sunlight is sufficiently exposed during the day to be in a dry state, and at night the temperature is lowered and a high humidity state is caused by the generated fog. Artificial drying is performed under the reduced pressure of 500 mmH 2 O at the maximum in the pressure difference from the atmospheric pressure, as proposed in, for example, Japanese Unexamined Patent Application Publication No. 2013-17475. A drying step of evaporating water from the surface of the cocoon while maintaining the temperature at 35-50 ° C., which is higher than the temperature, and hydrolyzing sucrose in the cocoon into invert sugar by the enzyme invertase contained in the cocoon In addition, it is preferable to alternately repeat the diffusion step of introducing the outside air into the room, returning the pressure to the atmospheric pressure in the room, and cooling and holding the room temperature to the outside temperature while diffusing the moisture inside the bag to the surface side. .
このようして得られたころ柿を３月以上の長期間に亘って生産時の外観及び食感を可及的に保持して保存するには、ころ柿を非通気性の材料から成る容器内に収納し密封した後、この容器を温度が１３〜１７℃に維持された雰囲気中に載置することが必要である。非通気性の材料から成る容器内にころ柿を収納し密封することにより、容器内への外気の流入を防止し、ころ柿のカビの発生や過乾燥を抑制できる。非通気性の材料から成る容器としては、金属製や陶器製の容器を用いることができるが、軽量で且つ取扱いが簡単な非通気性フィルムから成る袋を用いることが好ましい。特に、透明な非通気性フィルムから成る袋を用いることにより、保存期間が終了した後、袋内にころ柿を封入した状態で市場に供することができる。 In order to preserve the appearance and texture at the time of production as much as possible for a long time of three months or more, the roller cake obtained in this way is stored in a container made of a non-breathable material. After being housed and sealed, it is necessary to place this container in an atmosphere maintained at a temperature of 13 to 17 ° C. By storing the roller cage in a container made of a non-breathable material and sealing it, the inflow of outside air into the container can be prevented, and the occurrence of mold and overdrying of the roller cage can be suppressed. As the container made of a non-breathable material, a container made of metal or earthenware can be used, but it is preferable to use a bag made of a non-breathable film that is lightweight and easy to handle. In particular, by using a bag made of a transparent air-impermeable film, after the storage period is over, the bag can be put on the market in a state in which a roller is enclosed in the bag.
非通気性フィルムとしては、乾燥食品包装に用いられているものを使用できる。具体的には、二軸延伸ナイロン／低密度ポリエチレン、ポリエチレンテレフタレート（ＰＥＴ）／低密度ポリエチレン、二軸延伸ポリプロピレン（ＯＰＰ）／低密度ポリエチレン、ポリ塩化ビニリデン（ＰＶＤＣ）コートＯＰＰ／低密度ポリエチレン、ＰＶＤＣコート二軸延伸ナイロン／低密度ポリエチレン、ＰＶＤＣコートＰＥＴ／低密度ポリエチレン、ＯＰＰ／エチレンビニールアルコール共重合体（ＥＶＯＨ）／低密度ポリエチレン、ＰＥＴ／ＥＶＯＨ／低密度ポリエチレン、ナイロン／ポリメタキシレンアジパミド／ナイロン／低密度ポリエチレン、ポリビニルアルコール（ＰＶＡ）コートＯＰＰ／低密度ポリエチレン、シリカ（アルミナ）蒸着／ＰＥＴ／低密度ポリエチレンなどのラミネートフィルムを例示できる。 As the non-breathable film, those used for dry food packaging can be used. Specifically, biaxially oriented nylon / low density polyethylene, polyethylene terephthalate (PET) / low density polyethylene, biaxially oriented polypropylene (OPP) / low density polyethylene, polyvinylidene chloride (PVDC) coated OPP / low density polyethylene, PVDC Coated biaxially oriented nylon / low density polyethylene, PVDC coated PET / low density polyethylene, OPP / ethylene vinyl alcohol copolymer (EVOH) / low density polyethylene, PET / EVOH / low density polyethylene, nylon / polymetaxylene adipamide / Laminate film such as / nylon / low density polyethylene, polyvinyl alcohol (PVA) coated OPP / low density polyethylene, silica (alumina) deposition / PET / low density polyethylene.
非通気性の材料から成る容器内を非酸素雰囲気にしてころ柿を密封することにより、保存中にころ柿にカビが発生するおそれを更に一層低減でき好ましい。この容器内を非酸素雰囲気とするには、容器内の空気を窒素ガスやアルゴン等の不活性ガスで置換したり、脱酸素剤をころ柿と一緒に容器内に収納し密封することによっても可能である。脱酸素剤としては、亜硫酸塩、亜硫酸水素塩、チオ硫酸塩、鉄粉等の従来公知の脱酸素剤を使用することができるが、酸素吸収能及び取扱い易さの点から鉄系又は非鉄系の脱酸素剤が好ましく、鉄系の脱酸素剤の中でも短時間に脱酸素状態にすることができる速効タイプの脱酸素剤が好ましい。この鉄系の速効タイプの脱酸素剤としては、鉄粉に、塩化ナトリウム等の金属塩化物、活性炭、水、アルミナなどを配合した従来公知の速効タイプのものを挙げることができ、より具体的には「モデュランＳ」（日本化薬フードテクノ株式会社製）、「エージレスＳ」（三菱ガス化学株式会社製）を例示できる。また、非鉄系の脱酸素剤である有機系の脱酸素剤としては、「エージレスＧＬＳ」（三菱ガス化学株式会社製）を例示できる。この脱酸素剤は通常通気性袋材内に収容して用いられ、通気性包材としては有孔ポリエチレン等の有孔プラスチックフィルムをラミネートした有孔包材が用いられるが、この有孔包材の孔径を大きくすることによっても、速効タイプの脱酸素剤とすることができる。 It is preferable that the container made of a non-breathable material be sealed in a non-oxygen atmosphere to further reduce the possibility of mold forming during storage. In order to create a non-oxygen atmosphere in the container, the air in the container may be replaced with an inert gas such as nitrogen gas or argon, or an oxygen scavenger may be stored in the container together with the roller and sealed. Is possible. As the oxygen scavenger, conventionally known oxygen scavengers such as sulfite, hydrogen sulfite, thiosulfate, iron powder, etc. can be used. This type of oxygen scavenger is preferable, and among the iron-based oxygen scavengers, a fast-acting oxygen scavenger that can be deoxidized in a short time is preferable. Examples of this iron-based fast-acting oxygen scavenger include conventionally known fast-acting types in which iron powder is mixed with metal chlorides such as sodium chloride, activated carbon, water, and alumina. Examples include “Modulan S” (manufactured by Nippon Kayaku Food Techno Co., Ltd.) and “Ageless S” (manufactured by Mitsubishi Gas Chemical Co., Ltd.). Moreover, "AGELESS GLS" (made by Mitsubishi Gas Chemical Co., Inc.) can be illustrated as an organic oxygen absorber which is a non-ferrous oxygen absorber. This oxygen scavenger is usually used by being accommodated in a breathable bag material. As the breathable packaging material, a perforated packaging material laminated with a perforated plastic film such as perforated polyethylene is used. Also, by increasing the pore diameter, a rapid-acting oxygen scavenger can be obtained.
非通気性の材料から成る容器内に密封したころ柿の保存温度は、１３〜１７℃とすることが必要である。このような保存温度下でのころ柿は、生産時の外観及び食感を、３月以上に亘って可及的に保持できる。このため、良好な外観及び食感を呈するころ柿を夏場にも供給でき、ころ柿の海外への輸出も可能となる。 The storage temperature of the roller sealed in a container made of a non-breathable material needs to be 13 to 17 ° C. Rollers under such storage temperatures can retain the appearance and texture during production as much as possible over 3 months. For this reason, it is possible to supply a roll with good appearance and texture even in summer, and it is possible to export the roll to overseas.
この保存温度が１３℃未満の場合、保存期間中に、ころ柿の表面に析出した白粉の層が厚くなり、生産時のころ柿の果肉色を外側から目視できず白色となって、あたかもカビが発生したような外観を呈すると共に、ころ柿内の水分の蒸発が進行して食感も硬くなる。このようなころ柿は、生産時の外観及び食感を保持できておらず、市場に供することはできない。また、保存温度が１７℃を超える場合、保存期間中に、ころ柿の表面に析出した白粉が消失し、表面がベタつき且つ果肉色が暗黒色となる。このようなころ柿も、生産時の外観及び食感を保持できておらず、市場に供することはできない When this storage temperature is less than 13 ° C., the white powder layer deposited on the surface of the roll becomes thick during the storage period, and the flesh color of the roll at the time of production becomes white from the outside, as if it is mold. In addition to the appearance of the occurrence of water, the evaporation of water in the roller cage progresses and the texture becomes harder. Such a roll cannot maintain the appearance and texture at the time of production, and cannot be offered to the market. On the other hand, when the storage temperature exceeds 17 ° C., the white powder deposited on the surface of the rolls disappears during the storage period, the surface becomes sticky and the flesh color becomes dark black. Such candy cannot maintain the appearance and texture at the time of production, and cannot be offered to the market.
ころ柿の保存温度を１４〜１６℃とすることにより、ころ柿の生産時の外観及び食感を保持しつつ、ころ柿を６月以上保存できる。更に、保存温度を１４〜１５℃にした場合、６月以上保存しても、ころ柿を生産時の外観を可及的に保持でき、食感が生産時よりも改善される。特に、保存温度を１５℃に保持した場合、６月以上保存しても、ころ柿を生産時の外観を更に一層保持でき、食感も生産時よりも更に改善される。このようにころ柿を長時間保持したとき、食感が生産時よりも改善される理由は、生産時に残存していたタンニン等の渋み成分の不溶化が、保存中に更に一層進行したものと推察される。このことから、天候不順等の原因により新規なころ柿の生産量が歳暮等の需要期に不足する場合であっても、保存したころ柿を市場に供給できる。１４〜１５℃の保存温度下では、１年を超えるころ柿の保存は可能であるが、保存期間が１年を超えた時期には、新たに生産された新規なころ柿が市場に供給されることから、ころ柿の保存期間を１年以下とすることが好ましい。 By setting the storage temperature of the roller cake to 14 to 16 ° C., the roller cake can be stored for more than six months while maintaining the appearance and texture when the roller cake is produced. Furthermore, when the storage temperature is 14 to 15 ° C., the appearance of the roller cake can be maintained as much as possible even when stored for more than 6 months, and the texture is improved as compared with the production time. In particular, when the storage temperature is kept at 15 ° C., the appearance of the roller cake can be further maintained even when stored for more than 6 months, and the texture is further improved than that during production. It is inferred that the reason why the texture is improved more than during production when the koji is kept for a long time is that the insolubilization of astringent components such as tannin remaining during production further progressed during storage. Is done. For this reason, even if the production amount of a new roller is insufficient in the demand period such as year-end due to unseasonable weather, the stored roller can be supplied to the market. Under the storage temperature of 14-15 ° C, it is possible to store the rolls for more than one year, but when the storage period exceeds one year, newly produced new rolls are supplied to the market. In view of this, it is preferable that the storage period of the roll is set to one year or less.
また、ころ柿を保存温度１３〜１７℃で保存することにより、ころ柿の外観の保持と食感の改善とに加え、保存前のころ柿では検出されない遊離アミノ酸の一種であるアルギニン成分が生成し、その成分量は保存期間に比例して増加することが判明した。ここで、１４℃未満の低温保存温度、例えば５℃では、保存期間中にアルギニン成分は生成しない。他方、１６℃を超える高温保存温度、例えば２０℃では、アルギニン成分は生成し、その成分量は高温保存期間に比例して急激に増加する。但し、２０℃の高温保存温度で保存したころ柿を５℃の低温保存温度で保存しても、この低温保存期間中にアルギニン成分は生成しない。従って、ころ柿中のアルギニン成分の生成及び成分量は、その保存温度と保存期間とに依存することから、ころ柿の保存温度及び保存期間は、ころ柿の外観及び食感に加え、ころ柿中のアルギニン成分量を測定することより推定可能である。尚、保存温度と保存期間とに依存するアルギニン成分の生成には、ころ柿中の酵素が関与しているものと推察される。 Moreover, by storing the roll at a storage temperature of 13 to 17 ° C., in addition to maintaining the appearance of the roll and improving the texture, an arginine component that is a kind of free amino acid that is not detected in the roll before storage is generated. It was found that the amount of the component increased in proportion to the storage period. Here, at a low temperature storage temperature of less than 14 ° C., for example, 5 ° C., no arginine component is generated during the storage period. On the other hand, at a high temperature storage temperature exceeding 16 ° C., for example, 20 ° C., an arginine component is generated, and the amount of the component increases rapidly in proportion to the high temperature storage period. However, even if the roll stored at a high temperature storage temperature of 20 ° C. is stored at a low temperature storage temperature of 5 ° C., no arginine component is produced during this low temperature storage period. Therefore, since the production and amount of arginine components in the roll depend on the storage temperature and the storage period, the storage temperature and storage period of the roll include the appearance and texture of the roll, It can be estimated by measuring the amount of arginine component in it. In addition, it is guessed that the enzyme in a cocoon is involved in the production | generation of the arginine component depending on storage temperature and a storage period.
ころ柿の保存温度を１３〜１７℃、好ましくは１４〜１６℃、更に好ましくは１４〜１５℃、特に好ましくは１５℃に保持するには、加熱手段と冷却手段とを併有した室内に、ころ柿を収納し密封した容器を載置し、室内温度が保存温度となるように加熱手段と冷却手段とを制御することにより行うことができる。このような温度調整装置として、例えば国際公開第２００８／０７８５２５号パンフレットに記載された装置を挙げることができる。 In order to maintain the storage temperature of the roller cake at 13 to 17 ° C., preferably 14 to 16 ° C., more preferably 14 to 15 ° C., and particularly preferably 15 ° C., a room having both heating means and cooling means, This can be done by placing a sealed container containing the roller cage and controlling the heating means and the cooling means so that the room temperature becomes the storage temperature. As such a temperature control apparatus, the apparatus described in the pamphlet of international publication 2008/078525 can be mentioned, for example.
以下、本発明を実施例で更に一層説明する。 Hereinafter, the present invention will be further described with reference to examples.
（実施例１）
生産者Ａが平成２６年の秋に長野県飯田下伊那地域の市田柿を自然乾燥して生産したころ柿を保存に供した。このころ柿は、含有水分率が２８〜３２％（平均３０．５％）であって、全表面に白粉が薄く析出しており、赤橙色のアメ色を呈する果肉色を外側から目視できるものであった。６〜１０個のころ柿と脱酸素剤としての「エージレスＳ」（三菱ガス化学株式会社製）とを、非通気性の透明フィルムである低密度ポリエチレン／エチレンビニールアルコール共重合体（ＥＶＯＨ）／ポリエチレンテレフタテレート（ＰＥＴ）からなるラミネートフィルムのＰＥＴ側が内側となるようにして形成した袋内に収納し密封した。この袋を、室温が１５℃に保持されている室内に載置し、１年間保管した。保管後のころ柿の外観は、生産時のころ柿に比較して特段の変化がなく、全表面に白粉が薄く析出しており、赤橙色のアメ色を呈する果肉色が外側から目視できるものであった。
Example 1
In the fall of 2014, producer A used the dried rice cake produced by naturally drying Ichida rice cake in the Iida-Shimoina area, Nagano Prefecture. This koji has a moisture content of 28-32% (average 30.5%), and white powder is thinly deposited on the entire surface, and the flesh color showing a red-orange candy color can be visually observed from the outside. Met. 6 to 10 rolls and “AGELESS S” (manufactured by Mitsubishi Gas Chemical Co., Ltd.) as an oxygen scavenger are combined with a low-density polyethylene / ethylene vinyl alcohol copolymer (EVOH) / The laminate film made of polyethylene terephthalate (PET) was housed and sealed in a bag formed so that the PET side was the inside. The bag was placed in a room where the room temperature was maintained at 15 ° C. and stored for one year. The appearance of the roller after storage is not significantly different from that of the roller at production, white powder is thinly deposited on the entire surface, and the flesh color showing red-orange candy color is visible from the outside Met.
（比較例１）
実施例１の保存温度を５℃とした他は実施例１と同様にして１年間保管した。保管後のころ柿の外観は、白粉が過剰に析出して厚い白粉層で全表面が覆われており、果肉色が外側から目視できず白い外観を呈するものであった。
(Comparative Example 1)
It was stored for one year in the same manner as in Example 1 except that the storage temperature of Example 1 was set to 5 ° C. The appearance of the rolled koji after storage was such that white powder was excessively precipitated and the entire surface was covered with a thick white powder layer, and the flesh color was not visible from the outside and exhibited a white appearance.
（比較例２）
実施例１の保存温度を２０℃とした他は実施例１と同様にして保管を開始したが、保管開始から２週間で白粉が消失するものがあったので、保存温度を５℃に変更して保管を続行した。１年間保管した後のころ柿の外観は、殆どのころ柿で白粉が消失し、果肉色が暗黒色に変色していた。但し、一部のころ柿には、暗黒色の表面にカビ様に見える大きな白色結晶が見られた。この白色結晶は融けたブドウ糖が再析出したものと考えられる。
(Comparative Example 2)
Storage was started in the same manner as in Example 1 except that the storage temperature of Example 1 was set to 20 ° C. However, since some white powder disappeared in 2 weeks from the start of storage, the storage temperature was changed to 5 ° C. And continued to save. The appearance of the roll after storage for one year was that the white powder disappeared and the flesh color was changed to dark black. However, a large amount of white crystals that looked like mold on the dark black surface were observed in some of the coffins. This white crystal is thought to be the precipitate of melted glucose.
（実施例２）
実施例１、比較例１及び比較例２について、無作為に選出した１３人のパネリスト（男性５人、女性８人）により官能評価を行った。評価は、外観、食感、味（風味）、内部色の観点で行い、各観点で良い（２点）、やや良い（１点）、普通（０点）、やや悪い（−１点）、悪い（−２点）として各パネリストが評価点を付けた。各観点について、各パネリストの評価点の平均値を下記表１に示す。また、各観点の平均値を総合した総合評価も表１に併せて示す。尚、保管に供したころ柿と同一生産者が平成２７年秋に生産した生産時のころ柿について、参考例として同様に官能評価した結果を表１に併せて示す。この結果をグラフ化したものを図１に示す。尚、総合評価が普通（０点）以上のころ柿が市場に供給できるものである。
(Example 2)
For Example 1, Comparative Example 1 and Comparative Example 2, sensory evaluation was performed by 13 panelists (5 men and 8 women) selected at random. Evaluation is performed from the viewpoints of appearance, texture, taste (flavor), and internal color. Each point may be good (2 points), slightly good (1 point), normal (0 points), slightly bad (-1 point), Each panelist scored as bad (-2 points). Table 1 below shows the average score of each panelist for each viewpoint. In addition, Table 1 also shows a comprehensive evaluation that combines the average values of the various viewpoints. Table 1 also shows the results of a sensory evaluation of the roller at the time of production produced in the fall of 2015 by the same producer as the roller for storage, as a reference example. A graph of this result is shown in FIG. Rollers with a general evaluation of normal (0 points) or higher can be supplied to the market.
表１及び図１から明らかなように、実施例１の条件で保存したころ柿は、外観、食感及び味（風味）の各観点で良好であって、特に、食感の観点では、実施例１のころ柿は、生産時のころ柿（参考例）よりも良好であり、総合評価でも普通以上であった。これに対し、比較例１及び比較例２の条件で保存したころ柿は、外観、食感及び味（風味）の各観点で普通以下であり、市場に供し得ないものであった。 As can be seen from Table 1 and FIG. 1, the koji stored under the conditions of Example 1 is good in terms of appearance, texture and taste (flavor), and particularly in terms of texture. The roller cage of Example 1 was better than the roller cage at the time of production (reference example), and was also more than normal in the overall evaluation. On the other hand, the rolls preserved under the conditions of Comparative Example 1 and Comparative Example 2 were generally below in terms of appearance, texture and taste (flavor), and could not be marketed.
（実施例３）
実施例１の保管後のころ柿の味（風味）が、参考例の生産時のころ柿よりも良好であったので、両者を味認識装置（ＴＳ−５０００Ｚ：株式会社インテリジェントセンサーテクノロジー製）で調査した。その結果、実施例１の保管後のころ柿は、旨味を示すＡＡＥの値が参考例の生産時のころ柿よりも高い値を示し,渋味刺激を示すＡＥ１の値及び渋味雑味を示すＣＯＯの値は参考例の生産時のころ柿よりも低い値を示した。このことから、ころ柿の保管中に、生産時のころ柿に残存しているタンニン等の渋味成分が不溶性に変化したものと推察される。尚、味認識装置は、脂質センサーの膜電位変化を検知することにより味を総合的に評価するものである。
Example 3
Since the taste (flavor) of the roller cake after storage in Example 1 was better than the roller cake at the time of production of the reference example, both of them were taste recognition apparatus (TS-5000Z: manufactured by Intelligent Sensor Technology Co., Ltd.). investigated. As a result, after storage of Example 1, the roller candy shows a higher value of AAE indicating the umami than the roller candy during production of the reference example, and the value of AE1 indicating astringency stimulation and the astringency taste. The COO value shown was lower than the roller at the time of production of the reference example. From this, it can be inferred that the astringent components such as tannin remaining in the roller at the time of production changed to insoluble during storage of the roller. Note that the taste recognition device comprehensively evaluates the taste by detecting changes in membrane potential of the lipid sensor.
（実施例４〜８、比較例３、比較例４）
実施例１の保管に供したころ柿の保存温度と保管期間とを下記表２のように変更し、保管後のころ柿の外観、食感及び食味を、保管前のころ柿と比較して評価した。
(Examples 4 to 8, Comparative Example 3, Comparative Example 4)
The storage temperature and storage period of the roller used for storage in Example 1 were changed as shown in Table 2 below, and the appearance, texture and taste of the roller after storage were compared with those before storage. evaluated.
表２から明らかなように、ころ柿の保存温度を１３〜１７℃とすることにより、生産時のころ柿の外観及び食感を可及的に保持して、ころ柿を３月間保存できる。更に、保存温度が１４〜１６℃の水準では、保存期間を４月間、５月間、６月間と延長しても、ころ柿は生産時の外観及び食感を可及的に保持して保管できる。特に、保存温度が１４〜１５℃の水準では、生産時の外観及び食感を更に一層保持した状態で保管できる。 As is apparent from Table 2, by setting the storage temperature of the roller to 13 to 17 ° C., the appearance and texture of the roller at the time of production can be maintained as much as possible, and the roller can be stored for three months. Furthermore, when the storage temperature is 14 to 16 ° C., the roll can be stored while maintaining the appearance and texture as much as possible even if the storage period is extended to 4 months, 5 months, and 6 months. . In particular, at a storage temperature of 14 to 15 ° C., it can be stored in a state where the appearance and texture during production are further maintained.
（実施例９）
他の生産地で生産され市販されているころ柿であって、賞味期限の残存期間が２週間〜１月間有するものを購入した。購入したころ柿を、室温１５℃に保持している室内に３月間保管し、ころ柿の保管後の外観を保管前と比較して評価し、食感及び食味も併せて評価した。生産地及びころ柿の品種と評価結果を下記表３に示す。
Example 9
Purchased a koji that is produced in other production areas and is commercially available and has a shelf life of 2 weeks to 1 month. The purchased koji was stored for 3 months in a room maintained at a room temperature of 15 ° C., and the appearance after storage of the koji was evaluated in comparison with that before storage, and the texture and taste were also evaluated. Table 3 below shows the production areas, varieties of potatoes and evaluation results.
（実施例１０）
実施例１（保存温度１５℃）、比較例１（保存温度５℃）、比較例２（保存温度２０℃で２週間、その後保存温度５℃）のころ柿、及び生産者Ａのころ柿を生産者Ｂのころ柿に変更した他は実施例１、比較例１、比較例２と同様に保存した実施例１Ｂ、比較例１Ｂ、比較例２Ｂのころ柿の各々について、遊離アミノ酸の一種であるアルギニン成分量の経時変化を下記測定方法で測定した。
（１）測定装置
株式会社島津製作所製の超高速液体クロマトグラフ Nexera X2
検出器：株式会社島津製作所製の蛍光検出器 RF-20XS
検出器セル：標準フローセル
（２）測定条件
カラム：株式会社ワイエムシ製のTriart C18 1.9μｍ（10mmL×3.0mmI.D）
ガードフィルター：EXPTM ガードフィルターカードリッジ
移動相Ａ：りん酸二水素カリウム（15mmol/L）及びりん酸二水素カリウム水溶液(5mmol/L)
移動相Ｂ：水／アセトニトリル／メタノール=15/45/40(v/v/v)
初期Ｂ濃度：11％
流量：0.8mL/min
ミキサ容量：180μＬ
カラムオーブン温度：35℃
洗浄液RO：水／メタノール=20/80(v/v)
洗浄液R3：水／アセトニトリル=80/20(v/v)
初期検出波長：Ex 350nm,Em 450nm
（３）測定方法
（ａ）準備
・サンプル準備：測定対象の干し柿の可食部を概ね１０ｇ採取し、１０倍容程度の純水を添加し、磨砕した。これをろ過し、所定希釈率となるように純水で希釈してサンプルとした。
・標準液の準備：アルギニン標準品を所定モル濃度となるように０．１mol/L塩酸水溶液に溶解して標準液とした。
（ｂ）測定及び計算
先ず、上記測定条件で駆動されている上記超高速液体クロマトグラフに標準液を所定量注入し、得られたクロマトグラムのアルギニン標準品に該当するピークのピーク面積（Ｓare）を測定する。次いで、サンプルを上記超高速液体クロマトグラフに所定量注入し、得られたクロマトグラムのピークのうち、アルギニンに該当するピークのピーク面積（Ｐare）を測定する。測定した各ピーク面積を用いてアルギニン成分量を下記式で算出した。
(Example 10)
Example 1 (storage temperature 15 ° C.), Comparative Example 1 (storage temperature 5 ° C.), Comparative Example 2 (storage temperature 20 ° C. for 2 weeks, and then storage temperature 5 ° C.), and producer A's roller Each of the roller cages of Example 1B, Comparative Example 1B, and Comparative Example 2B stored in the same manner as in Example 1, Comparative Example 1 and Comparative Example 2 except that they were changed to the producer B's roller cages was a kind of free amino acid. The change with time of a certain amount of arginine component was measured by the following measuring method.
(1) Measuring equipment Ultra-high performance liquid chromatograph made by Shimadzu Corporation Nexera X2
Detector: Fluorescence detector RF-20 XS manufactured by Shimadzu Corporation
Detector cell: Standard flow cell (2) Measurement conditions Column: Triart C18 1.9μm (10mmL × 3.0mmI.D) manufactured by YMC Co., Ltd.
Guard filter: EXP TM guard filter cartridge Mobile phase A: Potassium dihydrogen phosphate (15 mmol / L) and aqueous potassium dihydrogen phosphate solution (5 mmol / L)
Mobile phase B: water / acetonitrile / methanol = 15/45/40 (v / v / v)
Initial B concentration: 11%
Flow rate: 0.8mL / min
Mixer capacity: 180 μL
Column oven temperature: 35 ° C
Cleaning liquid RO: water / methanol = 20/80 (v / v)
Cleaning solution R3: water / acetonitrile = 80/20 (v / v)
Initial detection wavelength: Ex 350nm, Em 450nm
(3) Measurement method (a) Preparation / sample preparation: Approximately 10 g of the edible portion of the dried persimmon to be measured was collected, and about 10 times its volume of pure water was added and ground. This was filtered, and diluted with pure water to obtain a predetermined dilution rate to obtain a sample.
-Preparation of standard solution: An arginine standard product was dissolved in a 0.1 mol / L hydrochloric acid aqueous solution so as to have a predetermined molar concentration to obtain a standard solution.
(B) Measurement and Calculation First, a predetermined amount of standard solution is injected into the ultra high performance liquid chromatograph driven under the above measurement conditions, and the peak area of the peak corresponding to the arginine standard product in the obtained chromatogram (S are ). Next, a predetermined amount of the sample is injected into the ultrahigh performance liquid chromatograph, and the peak area (P are ) of the peak corresponding to arginine among the peaks of the obtained chromatogram is measured. The amount of arginine component was calculated by the following formula using each measured peak area.
測定したころ柿中のアルギニン成分量の経時変化を図２に示す。図２から明らかなように、ころ柿を保存温度１５℃で保存する実施例１、実施例１Ｂのころ柿では、保存前のころ柿では検出されないアルギニンが生成し、アルギニン成分量が保存期間にほぼ比例して増加する。つまり、保存温度１５℃では、アルギニン成分量が３月目で８２μｇ／ｇ以上に増加し、１２月目で４４２μｇ／ｇ以上に増加する。これに対し、比較例１、比較例１Ｂの保存温度５℃の低温保存温度では、その保存期間中にころ柿中にアルギニン成分は生成していない。他方、比較例２、比較例２Ｂのように、２週間ほど保存温度が２０℃の高温で保持したころ柿は、アルギニン成分量は高温保持の期間中に急激に増加する。但し、２０℃の高温保存温度で保存したころ柿を５℃の低温保存温度で保存しても、アルギニン成分量は一定値を維持していることから、比較例１、比較例１Ｂでは、アルギニン成分濃度は２週間の高温保持の期間中に３８４μｇ／ｇ程度まで急増加し、その後の低温保持の期間中にはアルギニン成分は殆ど生成せず高温保持期間に生成したアルギニン成分量を保持しているものと考えられる。このようにころ柿中のアルギニン成分の生成及びその成分量は、その保存温度と保存期間とに依存することから、ころ柿の保存温度及び保存期間は、ころ柿の外観及び食感に加え、ころ柿中のアルギニン成分量を測定することより推定可能である。 FIG. 2 shows the change over time in the amount of arginine component in the measured candy. As is clear from FIG. 2, in the rolls of Example 1 and Example 1B in which the rolls are stored at a storage temperature of 15 ° C., arginine that is not detected in the rolls before storage is generated, and the amount of arginine component is reduced during the storage period. It increases almost proportionally. That is, at a storage temperature of 15 ° C., the amount of arginine component increases to 82 μg / g or more in the third month, and increases to 442 μg / g or more in the 12th month. On the other hand, at the low storage temperature of 5 ° C. in Comparative Example 1 and Comparative Example 1B, no arginine component was generated in the roll during the storage period. On the other hand, as in Comparative Example 2 and Comparative Example 2B, the amount of the arginine component rapidly increases during the high temperature holding period of the rolls held at a high storage temperature of 20 ° C. for about 2 weeks. However, since the amount of the arginine component remains constant even when stored at a low temperature storage temperature of 5 ° C., the arginine is maintained in Comparative Example 1 and Comparative Example 1B. The component concentration rapidly increased to about 384 μg / g during the high temperature holding period of 2 weeks, and almost no arginine component was generated during the subsequent low temperature holding period, and the amount of arginine component generated during the high temperature holding period was maintained. It is thought that there is. Thus, since the production of arginine component in the roll and the amount of the component depend on the storage temperature and the storage period, the storage temperature and storage period of the roll add to the appearance and texture of the roll, It can be estimated by measuring the amount of arginine component in the cocoon.
本発明のころ柿の保存方法によれば、ころ柿の生産時の外観及び食感を可及的に保持して３月以上の長期間に亘って保管できることから、従来不可能であった、ころ柿の夏場での供給や海外への輸出を可能にできる。 According to the method for preserving a roller of the present invention, since the appearance and texture at the time of production of the roller can be kept as much as possible and can be stored for a long period of 3 months or more, it has been impossible in the past. It can be supplied in the summer or exported overseas.
Claims (7)
前記ころ柿を前記状態に保持して６月以上の長期に亘って保存できるように、前記容器を温度が１４〜１６℃に維持された雰囲気中に載置することを特徴とするころ柿の長期保存方法。 Dried persimmons with a moisture content of 35% or less, and white flour containing 80% or more glucose on the entire surface is thinly deposited so that the flesh color of the dried persimmons can be seen from the outside, After storing and sealing in a container made of non-breathable material,
The container is placed in an atmosphere maintained at a temperature of 14 to 16 ° C. so that the roller can be kept in the state and stored for a long period of 6 months or longer. Long-term storage method.
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