JP7144817B2 - How to store sea grapes - Google Patents

Description

The present invention relates to a sea grape preservation method for long-term preservation of sea grapes.

Sea grapes are a famous Okinawan product. Sea grapes are a kind of seaweed called kubirezuta, and kubirezuta is a seaweed belonging to the genus Iwazu of the family Iwazuaceae. In Japan, sea grapes naturally grow in the Nansei Islands, including Okinawa, but in Okinawa and Kagoshima, aquaculture is actively carried out. shipped to. In recent years, farmed sea grapes have also been shipped to China.
Sea grapes are also called green caviar because of their texture, and are eaten raw with sauces such as soy sauce or vinegar. Therefore, the texture of sea grapes is positioned as a very important factor in determining the commercial value.

Sea grapes have stolons, stems and twigs. The stolons grow large in the sea as the central skeleton of sea grapes, and the stems grow upright from the middle of the stolons. On this stem, globular (tufted, granular) twigs grow densely like the fruit grapes. These stems and twigs are the edible parts, and the stems and twigs of harvested sea grapes are generally cut off from the stolons, drained, and stored in transport containers such as styrofoam with lids. be done. The sea grapes are shipped (distributed) domestically or overseas while being stored in this transport container.

By the way, the texture of sea grapes is mainly caused by the momentary bursting of the tufted twigs of grapes, so it is necessary to prevent the sea grapes from shrinking or bursting until they are eaten. The outer shape (grain shape) of the twig must be maintained and distributed.

However, sea grapes are sensitive to changes in temperature, especially at low temperatures causing sea grape twigs to wilt. In principle, sea grapes should be stored at room temperature (15°C to 26°C), and even then, the storage limit is a little less than one week. Therefore, when distributing live sea grapes, temperature control is an important factor to maintain the freshness of sea grapes.

For example, if the temperature is high in summer, it is possible to maintain the freshness of sea grapes to some extent even if they are shipped as they are, but if the temperature is low in winter, it is necessary to warm the inside of the transportation container with a warmer. . In addition, when distributed in a live state, even if the temperature is properly controlled, the period during which freshness can be maintained (preservation period) is limited to several weeks at most. ) was restricted.

Therefore, as a conventional method of preserving the harvested sea grapes for a long period of time so that the texture is not impaired, the sea grapes are treated with salt water containing alum, or the processed sea grapes are treated with a pH of 6.5 or higher. It is known to seal it together with a storage solution (see Patent Document 1, for example). In addition, a concentrated nutrient solution consisting of salt water with a salt concentration of 3.5% by mass or more or a sauce with a solute concentration of 3.5% by mass or more is heated to a temperature of 60 ° C or higher, and raw sea grapes are added in it. It is also known to store by pickling and shrinking (see Patent Document 2, for example).

In addition, regarding packing during storage, Patent Document 2 describes that after preserving sea grapes, sea grapes are made into small spherical lumps, and this lump is put in a pack and has a concave shape that is approximately the same shape as the lump. It is also disclosed to press the pack from the outside with a jig having a spherical portion to eliminate the air inside the pack and seal it.

Japanese Unexamined Patent Application Publication No. 2012-200228 Japanese Patent No. 5685530

However, in Patent Documents 1 and 2, salt water containing alum, salt water of a predetermined concentration, or storage solution of a predetermined concentration is added during storage, and the taste may change depending on the additive. There is Furthermore, since it requires the cost of purchasing the additive itself and the process of mixing the additive with sea grapes, the manufacturing cost may increase and the manufacturing process may become complicated. In addition, in Patent Document 2, a jig is used to remove air when packing for storage, and the packing work is complicated and there is room for improvement.

In addition, consumers of sea grapes are sensitive not only to their texture but also to their taste. It is necessary to Even if the texture is good, if the taste is bad, the commercial value of sea grapes will decrease (there is a high possibility that it will not lead to purchasing behavior). That is, when trying to preserve sea grapes, it is strongly required not to impair both the taste and texture of sea grapes at the same time.

The present invention has been made in view of the circumstances described above, and is simple and low-cost, and can be stored for a long period of time without impairing both the taste and texture of sea grapes, saving time and distance. To provide a method for preserving sea grapes capable of suppressing restrictions and widely distributing them.

The above objects of the present invention are achieved by the configurations described below.
(1) A charging step of charging the harvested raw sea grapes into the sheet-like package, and after the charging step, a decompression step of degassing and decompressing the inside of the sheet-like package, After the decompression step, a sealing step of sealing the sheet-like package in a decompressed state, and a freezing step of immersing the sheet-like package in a cooled liquid and freezing it to −23° C. or lower after the sealing step. How to preserve sea grapes, including .
(2) The storage method according to (1), wherein the sheet-like package containing the sea grapes is frozen to -25 ° C. or less in the freezing step.
(3) The method for preserving sea grapes according to (1) or (2), wherein in the decompression step, the internal pressure of the sheet-like package is reduced to a range of 0.085 MPa to 0.09 MPa.
(4) The method for preserving sea grapes according to any one of (1) to (3), wherein the sea grapes are charged into the sheet-like package at 50 g or less in the charging step.
(5) Any one of (1) to (4), wherein the sheet-like package is provided by bonding a pair of films, and the thickness of each of the films is set in the range of 75 μm to 80 μm. The method for preserving sea grapes described in .
(6) A purification step of dissolving salt in a predetermined amount of water to purify salt water with a higher salt concentration than the salt water inside the grape tufted twigs in the harvested raw sea grapes, and the purification step After that, a charging step of charging the salt water and the raw sea grapes into the sheet-like package, and a decompression step of degassing and decompressing the internal air of the sheet-like package after the charging step. a sealing step of sealing the degassed and depressurized sheet-like package after the decompression step; and a freezing step of freezing the sheet-like package by immersing it in a cooled liquid after the sealing step; How to store sea grapes, including
(7) In the freezing step, the method for preserving sea grapes according to (6), wherein the sheet-shaped package is frozen to -30 ° C. or less.
(8) The salt water according to (6) or (7), wherein in the purifying step, the salt water is purified by dissolving a limit concentration of salt in the predetermined amount of water at room temperature without overheating or cooling. How to store sea grapes.
(9) In the charging step, the salt water and the raw sea grapes are charged into the sheet-like package with the whole sea grapes immersed in the salt water, (6) to (8) Method for preserving sea grapes according to any one of.

According to the configuration (1), the inside of the sheet-like package in which the sea grapes are charged is deaerated and decompressed, so that the moisture inside is moderately removed from the membrane of the twigs (grains) of the sea grapes. infiltrate and go outside. As a result, the twigs of sea grapes are slightly withered in this decompression process, but in the subsequent freezing process, even if the remaining internal moisture expands due to freezing, the twigs (grains) are damaged. never. In addition, since the sheet-like package is immersed in a cooled liquid and frozen to -23 ° C or less, it can be quickly frozen and stored for a long time, and both the taste and texture of sea grapes are alive. The quality as well as the condition can be maintained. In addition, since there is no need to add any other material as a preservative to the harvested sea grapes, or it is not necessary to prepare jigs separately, the increase in manufacturing costs and complication of the manufacturing process are suppressed. can do. As described above, it is possible to store sea grapes for a long period of time without impairing both the taste and texture of sea grapes while being simple and low cost, and to widely distribute them while suppressing time and distance restrictions.
According to the configuration of (2) above, since the sheet-like package containing sea grapes is frozen to -25 ° C. or less in the freezing step, both the taste and texture of sea grapes are more intact. It is possible to more reliably maintain the same quality as the original state.
According to the configuration (3) above, the internal pressure of the sheet-like package is reduced in the range of 0.085 MPa to 0.09 MPa in the decompression step. For this reason, the internal moisture can more moderately permeate through the membrane of the twig (grain) of sea grapes and be released to the outside, and even when it is quickly frozen in the freezing process, the membrane of the twig (grain) of sea grapes is more reliable. can be prevented from being damaged. As a result, it is possible to more reliably reproduce the texture similar to that of live sea grapes.
According to the configuration of (4), sea grapes are charged into the sheet-like package at 50 g or less in the charging step, so both the taste and texture of the sea grapes are more reliably impaired for a long period of time. can be stored over time. In addition, convenience for the purchaser can be enhanced as a single-use pack.
According to the configuration (5) above, the sheet-like package is provided by bonding a pair of films, and the thickness of each of the films is set within the range of 75 μm to 80 μm. For this reason, during the decompression process, the film surface deforms appropriately following the outer shape of the twigs (grains) of sea grapes, and the damage can be prevented without crushing the membrane of the twigs during the decompression process. In addition, it is possible to regulate the movement of sea grapes inside the sheet-like package to improve storage or handling.
According to the configuration of (6), salt is dissolved in a predetermined amount of water to purify salt water with a higher salt concentration than the salt water inside the grape tuft-shaped twigs in the harvested raw sea grapes. Using the salt water, raw sea grapes are charged into the sheet-like package and stored frozen together with the salt water. For this reason, the moisture inside penetrates from the membrane of the sea grape twig (grain) to the salt water side (osmotic pressure effect). As a result, the twigs of sea grapes are slightly withered, and even if the remaining internal moisture expands due to the freezing in the subsequent freezing process, the twigs (grains) will not be damaged. In addition, since it is stored frozen together with salt water, the storage period can be extended. As described above, it is possible to store sea grapes for a long period of time without impairing both the taste and texture of sea grapes while being simple and low cost, and to widely distribute them while suppressing time and distance restrictions.
According to the configuration of (7) above, the sheet-like package is immersed in a cooled liquid and frozen to −30° C. or less, so even when frozen with salt water, it can be quickly frozen and stored for a long time, It is possible to maintain the same quality as in a live state without impairing both the taste and texture of sea grapes.
As in the configuration of (8) above, it is preferable to purify salt water by dissolving a salt of a limit concentration in a predetermined amount of water at room temperature without overheating or cooling. In this case, the complexity of the work can be eliminated and the efficiency of manufacturing can be improved. In addition, it is possible to extend the storage time at room temperature when taken out of the freezer.
As in the configuration of (9), it is preferable to insert salt water and raw sea grapes into the sheet-like package while the whole sea grapes are soaked in salt water. In this case, it is possible to appropriately store the whole sea grape twigs stored inside the sheet-shaped package, and to suppress deterioration in quality.

According to the present invention, while being simple and low cost, live sea grapes can be stored for a long period of time without impairing both taste and texture, suppressing time and distance constraints and widely can be circulated.

The present invention has been briefly described above. Furthermore, by reading through the modes for carrying out the invention described below (hereinafter referred to as "embodiments") or examples thereof (hereinafter also referred to as "embodiments") with reference to the accompanying drawings, the present The details of the invention will be clarified further.

FIG. 1 is a flow chart explaining the flow of steps in the method for preserving sea grapes according to the first embodiment of the present invention. FIG. 2 is a schematic diagram showing how the charging step shown in FIG. 1 is performed. FIG. 3 is a schematic diagram showing how the depressurization process and the sealing process shown in FIG. 1 are performed. FIG. 4 is a schematic diagram showing how the freezing step shown in FIG. 1 is performed. FIG. 5 is a flow chart explaining the flow of steps in the method for preserving sea grapes according to the second embodiment of the present invention. FIG. 6 is a schematic diagram showing how the charging step shown in FIG. 5 is performed. FIG. 7 is a schematic diagram showing how the vacuum pack is temporarily placed until the next process during the charging process. FIG. 8 is a schematic diagram showing how the pressure reduction step and the sealing step shown in FIG. 5 are performed. FIG. 9 is a schematic diagram showing how the freezing step shown in FIG. 5 is performed.

A plurality of embodiments of the method for preserving sea grapes according to the present invention will be described below with reference to each figure.
However, more detailed description than necessary may be omitted. For example, detailed descriptions of well-known matters and/or redundant descriptions of substantially the same configurations may be omitted. This is to avoid unnecessary verbosity in the following description and to facilitate understanding by those skilled in the art.
It should be noted that the accompanying drawings and the following description are provided for a thorough understanding of the present disclosure by those skilled in the art and are not intended to limit the claimed subject matter. In addition, each drawing shall be viewed according to the direction of the reference numerals.

(First embodiment)
First, referring to FIGS. 1 to 4, a method for preserving sea grapes according to the first embodiment of the present invention will be described.

[・Regarding the steps of the storage method according to the present embodiment]
A method for preserving sea grapes CL according to the present embodiment will be described with reference to FIGS. 1 to 4. FIG. FIG. 1 is a flow chart explaining the flow of steps in the method for preserving sea grapes CL according to the present embodiment. FIG. 2 is a schematic diagram showing how the charging step S11 shown in FIG. 1 is performed. FIG. 3 is a schematic diagram showing how the depressurization step S12A and the sealing step S12B shown in FIG. 1 are performed. FIG. 4 is a schematic diagram showing how the freezing step S13 shown in FIG. 1 is performed.

As shown in FIG. 1, the method for preserving sea grapes CL of the present embodiment includes at least a charging step S11, a depressurizing step S12A, a sealing step S12B, and a freezing step S13. The freezing method of this embodiment is performed in order of charging process S11, decompression process S12A, sealing process S12B, and freezing process S13. However, in the present embodiment, the depressurizing step S12A and the sealing step S12B are performed simultaneously as described below.

As shown in FIG. 2, in the charging step S11, a predetermined worker prepares a vacuum pack 1 (an example of a sheet-like package), and harvested raw sea grapes CL inside this vacuum pack 1. to load. However, before the charging step S11, the operator pulls up the sea grapes CL from the aquaculture farm as a pretreatment and cleans it with seawater on the spot to remove the attached crabs and / or shrimps. do. After removal, the operator destemmers, ie, cuts off the stem and twig parts from the stolons of sea grapes CL. The cut off part is the edible part, and the operator drains the edible part, and the drained sea grapes CL are charged into the vacuum pack 1 described above.
The vacuum pack 1 is made of a transparent synthetic resin material such as a transparent nylon plastic bag.

The vacuum pack 1 is a three-sided seal bag, and is provided by bonding a pair of films (not shown). In this embodiment, the thickness of each of the films is set in the range of 75 μm to 80 μm. When charging the edible part of the sea grapes CL into the vacuum pack 1, the operator weighs the edible part of the sea grapes CL to 50 g or less with a weighing machine 2 and subdivides and charges. At the same time, the operator uses a spatula, chopsticks, or the like to disperse and arrange the sea grapes CL in the vacuum pack 1 so as to spread flatly.

As shown in FIG. 3, after the charging step S11, the operator uses, for example, a chamber-type vacuum packaging machine 3 to seal the vacuum pack 1 in which the sea grapes CL is charged. Step S12B is performed at the same time. That is, the vacuum pack 1 is hermetically sealed after air is removed from the vacuum pack 1 by the vacuum packaging machine 3 . Specifically, the operator places the opening of the vacuum pack 1 in a vacuum-capable chamber 4 so as to be sandwiched by the holding bar 5 and the heater (not shown) of the vacuum packaging machine 3 . Close the lid 6 of the . In this state, the inside of the vacuum pack 1 is degassed to reduce the pressure, and the vacuum pack 1 is thermally welded and completely sealed. When the inside of the vacuum pack 1 is decompressed, the internal pressure is decompressed within the range of 0.085 MPa to 0.09 MPa.

As shown in FIG. 4, the operator freezes the sealed vacuum pack 1 using the liquid freezer 7 after the depressurization step S12A and the sealing step S12B are completed. Specifically, in the liquid refrigerator 7, the vacuum pack 1 is immersed in cooled alcohol AL (liquid) and frozen to −23° C. or lower, more preferably −25° C. in this embodiment. The alcohol AL has a higher thermal conductivity than gases such as air, and rapid freezing is achieved by the cooled alcohol AL. As a result, the moisture inside the membrane of the twigs (hereinafter also referred to as "grains") of sea grapes CL quickly passes through the maximum ice crystal formation zone during the freezing process, so the size of ice crystals inside the membrane during freezing It is possible to keep it small. As a result, it is possible to suppress the degree of swelling in the moisture inside the membrane, prevent cell destruction of the grains of sea grapes CL, and maintain the same quality as sea grapes CL in a live state even after thawing. Become.
As the liquid freezer 7, a rapid liquid freezer "Yoshimin" (registered trademark) series manufactured by Technican Co., Ltd. is preferably exemplified. In addition, the “liquid” in the present embodiment is not limited to alcohol AL, and includes various substances that maintain a liquid state even at a minus temperature, that is, have a very low freezing temperature and good thermal conductivity. It is possible to adopt.

In this way, the charging step S11, the depressurization step S12A, the sealing step S12B, and the freezing step S13 are sequentially performed, so that the sea grapes CL are packed and frozen in a subdivided state. In this frozen state, the packed sea grapes CL are packed in a predetermined number of units and shipped (distributed).

[About advantages of this embodiment]
As described above, according to this embodiment, the charging step S11 for charging the harvested raw sea grapes CL into the vacuum pack 1 (an example of the sheet-like package), and after the charging step S11 , a decompression step S12A for degassing and depressurizing the inside of the vacuum pack 1, a sealing step S12B for sealing the vacuum pack 1 in a decompressed state after the decompression step S12A, and a vacuum pack 1 after the sealing step S12B. and a freezing step S13 of immersing in cooled alcohol AL (an example of liquid) and freezing to −23° C. or below.

For this reason, in order to deaerate and decompress the inside of the vacuum pack 1 (an example of a sheet-like package) in which the sea grapes CL is charged, the membrane of the twigs (grains) of the sea grapes CL Moisture permeates moderately and goes outside. As a result, in this decompression step S12A, the twigs of the sea grapes CL wither slightly, but in the freezing step S13, which is a post-process, even if the remaining internal moisture expands due to the freezing, the twig (grain) film will not damage the In addition, since the vacuum pack 1 is immersed in cooled alcohol AL (liquid) and frozen to -23 ° C or less, it can be quickly frozen and stored for a long time, and both the taste and texture of sea grapes CL are impaired. It is able to maintain quality similar to that of a living state without any problems. In addition, since there is no need to add any other material as a preservative to the harvested sea grapes CL, or it is not necessary to prepare a jig separately for work, the manufacturing cost is increased and the manufacturing process is complicated. can be suppressed. As described above, it is possible to store sea grapes CL for a long period of time without impairing both the taste and texture of the sea grapes CL, and to distribute them widely while suppressing the restrictions of time and distance, while being simple and low cost.

Further, according to this embodiment, the vacuum pack 1 (sheet-like package) charged with sea grapes CL in the freezing step S13 is frozen to −25° C. or less. Therefore, both the taste and the texture of the sea grapes CL can be more reliably maintained and the same quality as in a live state can be maintained.

Further, according to the present embodiment, the internal pressure of the vacuum pack 1 (an example of the sheet-like package) is reduced within the range of 0.085 MPa to 0.09 MPa in the decompression step S12A. For this reason, the internal moisture can more moderately permeate through the membrane of the twigs (grains) of the sea grapes CL and be released to the outside, and even when quick freezing in the freezing step S13, the twigs (grains) of the sea grapes CL can be more reliably ) can be prevented from being damaged. As a result, it is possible to more reliably reproduce the texture similar to that of live sea grapes CL.

In addition, according to this embodiment, in the charging step S11, sea grapes CL are charged into the vacuum pack 1 (an example of a sheet-like package) at 50 g or less, so both the taste and texture of the sea grapes CL are Even more reliably it can be stored for a long period of time without spoilage. In addition, convenience for the purchaser can be enhanced as a single-use pack.

Further, according to the present embodiment, the vacuum pack 1 (an example of a sheet-like package) is provided by bonding a pair of films, and the thickness of each of the films is set in the range of 75 μm to 80 μm. . For this reason, during the decompression step S12A, the film surface deforms appropriately following the outer shape of the twigs (grains) of the sea grapes CL, and the damage can be prevented without crushing the twig membrane during the decompression step S2A. . In addition, it is possible to regulate the movement of the sea grapes CL inside the vacuum pack 1 to improve the storability or handleability.

(Second embodiment)
Next, referring to FIGS. 5 to 9, a method for preserving sea grapes according to the second embodiment of the present invention will be described.
The same or equivalent parts as those of the above-described first embodiment may be denoted by the same or equivalent reference numerals in the drawings, and the description thereof may be omitted or simplified.

[・Regarding the steps of the storage method according to the present embodiment]
A method for preserving sea grapes CL according to the present embodiment will be described with reference to FIGS. FIG. 5 is a flowchart explaining the flow of steps in the method for preserving sea grapes according to the present embodiment. FIG. 6 is a schematic diagram showing how the charging step S21 shown in FIG. 5 is performed. FIG. 7 is a schematic diagram showing how the vacuum pack 1 is temporarily placed until the next step in the charging step S21. FIG. 8 is a schematic diagram showing how the pressure reducing step S22A and the sealing step S22B shown in FIG. 5 are performed. FIG. 9 is a schematic diagram showing how the freezing step S23 shown in FIG. 5 is performed.

As shown in FIG. 5, the method for storing sea grapes CL of the present embodiment includes at least a refining step S20, a charging step S21, a depressurizing step S22A, a sealing step S22B, and a freezing step S23. be done.

The freezing method of this embodiment is performed in order of refining process S20, charging process S21, decompression process S22A, sealing process S22B, and freezing process S23. The method for storing sea grapes CL of the present embodiment further includes a purification step S20 compared to the first embodiment described above, and the sea grapes CL is purified in the purification step S20 Salt water SW (see later ) are enclosed (inserted) in the vacuum pack 1 . That is, in the present embodiment, the sea grapes CL are frozen and stored by freezing the salt water SW charged together in the vacuum pack 1 .

In the step preceding the charging step S21, for example, the operator purifies the salt water SW by dissolving salt (for example, crystalline salt, powdered salt, etc.) in a predetermined amount of water stored in a container (that is, the purification step S20). In the refining step S20, the harvested raw sea grapes are purified to become salt water SW with a higher salt concentration than the salt water SW inside the bunched twigs of grapes, for example, the salt concentration is in the range of 3% to 6%. should be set to More preferably, the salt water SW is purified by dissolving a limit concentration of salt in a predetermined amount of water at room temperature without heating or cooling. In this case, it is possible to eliminate the complexity of the work and improve the efficiency of manufacturing. In addition, it is possible to extend the storage time at room temperature when taken out of the freezer.

In the charging step S21, the operator weighs the edible portion of the sea grapes CL with the scale 2, subdivides and charges. As shown in FIG. 6, after charging the sea grapes CL, the operator also charges the salt water SW purified in the purification step S20 described above into the vacuum pack 1, for example, both corners on the opening side of the vacuum pack 1 The part is grasped with both hands and lifted, and the sea grapes CL and the salt water SW are shifted to the bottom side. As a result, it becomes possible to insert the salt water SW and raw sea grapes into the vacuum pack 1 in a state where the whole sea grapes are immersed in the salt water SW.

Also, at this time, as shown in FIG. 7, in order to maintain this state, the vacuum pack 1 is half of it, or the charged (present) part and non-charged (absent) part of the salt water SW and sea grapes CL It may be temporarily placed in, for example, a box-shaped container until the next step while being folded at the boundary with the portion.

As shown in FIG. 8, after the charging step S21, the operator uses the vacuum packaging machine 3 to decompress the vacuum pack 1 in which the sea grapes CL and the salt water SW are charged. and S22B are performed at the same time. In the decompression step S22A, the internal air of the vacuum pack 1 is degassed and decompressed. At this time, the worker clamps the above-mentioned bent portion or the vicinity thereof in the vacuum pack 1 between the holding bar 5 and the heater of the vacuum packaging machine 3 and seals the vacuum pack 1 (that is, the sealing step S22B).
The inside of the vacuum pack 1 is adjusted so as not to be excessively decompressed. As a result, the twigs of the sea grapes CL are sealed while being restrained (prevented) from being crushed by pressure and bursting. Specifically, the internal pressure is preferably set (adjusted) in the range of 0.2 standard atmospheric pressure to 0.3 standard atmospheric pressure and sealed.

As shown in FIG. 9, after the depressurization step S22A and the sealing step S22B are completed, the operator freezes the sealed vacuum pack 1 using the liquid refrigerator 7. As shown in FIG. In this embodiment, the vacuum pack 1 is frozen in a state in which both the sea grapes CL and the salt water SW are charged into the vacuum pack 1 .
Other configurations are the same as those of the above-described first embodiment.

[About advantages of this embodiment]
As described above, according to this embodiment, salt is dissolved in a predetermined amount of water, and the salt concentration is higher than the salt water SW inside the grape tuft-shaped twigs in the harvested raw sea grapes CL. A purification step S20 for purifying the salt water SW, and after the purification step S20, a charging step S21 for charging the salt water SW and raw sea grapes CL into the vacuum pack 1 (an example of the sheet-like package), and charging After the step S21, a decompression step S22A for degassing and decompressing the internal air of the vacuum pack 1, a sealing step S22B for sealing the deaerated and decompressed vacuum pack 1 after the decompression step S22A, and a sealing step. After S22B, a freezing step S23 is included in which the vacuum pack 1 is immersed in cooled alcohol AL (an example of a liquid) and frozen.

For this reason, salt is dissolved in a predetermined amount of water to purify the salt water SW with a higher salt concentration than the salt water SW inside the grape tuft-shaped twigs in the harvested raw sea grapes, and the salt water SW is purified. Raw sea grapes are put into a vacuum pack 1 (an example of a sheet-like package) using a vacuum pack 1 and stored frozen together with the salt water SW. For this reason, the moisture inside penetrates from the membrane of the twigs (grains) of sea grapes to the salt water SW side (osmotic pressure effect). As a result, the twigs of sea grapes are slightly withered, and even if the remaining internal moisture expands due to the freezing in the subsequent freezing step S23, the twigs (grains) will not be damaged. In addition, since it is stored frozen together with the salt water SW, the storage period can be extended. As described above, it is possible to store sea grapes for a long period of time without impairing both the taste and texture of sea grapes while being simple and low cost, and to widely distribute them while suppressing time and distance restrictions.

Further, according to the present embodiment, the vacuum pack 1 (an example of a sheet-like package) is immersed in cooled alcohol AL (an example of a liquid) and frozen to −30° C. or lower, so that it is stored frozen together with the salt water SW. Even in such a case, it is possible to rapidly freeze the sea grapes so that they can be stored for a long period of time, and maintain the same quality as in the live state without impairing both the taste and texture of the sea grapes.

Further, according to the present embodiment, it is preferable to purify the salt water SW by dissolving the salt of the limit concentration in a predetermined amount of water at room temperature without overheating or cooling. In this case, it is possible to eliminate the complexity of the work and improve the efficiency of manufacturing. In addition, it is possible to extend the storage time at room temperature when taken out of the freezer.

Further, according to this embodiment, when the salt water SW and the raw sea grapes CL are inserted into the vacuum pack 1 (an example of the sheet-like package) while the whole sea grape CL is immersed in the salt water SW good. In this case, the entire twig of sea grapes CL stored inside the vacuum pack 1 can be appropriately stored to prevent deterioration of quality.
Other functions and effects are the same as those of the above-described first embodiment.

Hereinafter, the effectiveness of the present invention will be described more specifically by citing a plurality of examples according to the present invention.
However, the examples described below are merely for detailed explanation as an example of the present invention, and are not interpreted in any way to limit the technical scope of the present invention.
In addition, the contents not described below can be technically inferred by a skilled person belonging to this technical field, so description thereof will be omitted.

(First embodiment)
In this example, a sensory test was conducted on the freezing temperature according to the first embodiment. A sensory test was conducted by changing the freezing temperature in the freezing step (S13). That is, five types of evaluation samples were prepared by changing only the freezing temperature conditions in the freezing step (S13) described above and frozen at -21°C, -22°C, -23°C, -24°C and -25°C. evaluated. As for the other conditions, the film thickness of the vacuum pack (1) is 80 μm, the amount charged in the charging step (S11) is 25 g, and the pressure reduction value in the pressure reduction step (S12A) is 0.09 MPa. All of the evaluation samples were aligned.

The evaluation items of the sensory test were five items of texture, taste, color, aftertaste and overall evaluation. The evaluation scale for each evaluation item is a scale value from "1" to "7", with "1" being "no commercial value" and "7" being "similar to live sea grapes". defined as

Each endpoint was rated by 10 evaluators. All of the evaluators were restaurant managers or related parties, and were recruited from those who routinely handle sea grapes (CL) at the restaurant. Evaluators were eight males and two females, with an average age of 36.3 years. Moreover, the standard deviation of the evaluator's age was 5.3.
In the sensory test, freshly harvested sea grapes (CL) and conventional frozen sea grapes are always placed on a plate by each of the evaluators, and these standards can be eaten even during the test. did. In addition, the test was conducted by randomizing the evaluation order of the samples.

A scale rated (selected) by each evaluator on each of the six samples frozen at -20°C, -21°C, -22°C, -23°C, -24°C and -25°C. are shown in Tables 1 to 6.

For each evaluation item, the average value of the scale (evaluation scale) evaluated (selected) by the evaluator was calculated for each evaluation item. Table 7 shows the results. In addition, if the average value is in the range of 0 or more and less than 3, "x" means "improper", if it is 3 or more and less than 4.5, it means "good", and if it is 4.5 or more For example, the final evaluation of the ranking was performed with “◎” meaning “excellent”. Table 8 shows the evaluation results.

As shown in Tables 7 and 8, it can be seen that the evaluation samples at −23° C. or lower received “○” or “⊚” in any of the evaluation items. In particular, the −25° C. evaluation sample showed the best values in “taste”, “aftertaste” and “overall”, and also had the largest number of “⊚”. Also, it can be seen that the lower the temperature, the higher the numerical value and the final evaluation tend to be.

That is, through this sensory test, the vacuum pack (1, sheet-like package) charged with sea grapes (CL) in the freezing step (S13) is -23 ° C. or less, more preferably -25 ° C. It may be frozen. I found out. That is, it was revealed that freezing in this way does not impair both the taste and texture of sea grapes (CL), and more reliably maintains the same quality as in the live state. .

(Second embodiment)
In this example, a sensory test was conducted on the freezing temperature according to the above-described second embodiment. Sensory tests were carried out by changing the freezing temperature and the freezing time in the freezing step (S23) in the same manner as in the test of the first example described above. That is, in the freezing step (S23) described above, only the freezing temperature and freezing time conditions were changed, freezing at -20 ° C. for 30 minutes, freezing at -22 ° C. for 20 minutes, freezing at -22 ° C. for 30 minutes, freezing at -24 ° C. Freeze at -24°C for 20 minutes Freeze at -24°C for 30 minutes Freeze at -26°C for 20 minutes Freeze at -26°C for 30 minutes Freeze at -28°C for 20 minutes Freeze at -28°C for 30 minutes A sensory test was conducted with 11 types of freezing, freezing at −30° C. for 20 minutes, and freezing at −30° C. for 30 minutes in random order.

Each evaluation item in this example was evaluated by 11 evaluators. All of these evaluators were recruited from those who routinely handle sea grapes (CL) in the same manner as in the second example described above, but the recruitment was performed separately from the first example described above. The test according to this example was conducted on a different day as a separate test from the above-described first example. The breakdown of the evaluators was 10 males and 1 female. The age group consisted of 3 people in their 20s, 4 people in their 30s, and 4 people in their 40s, with an average age of 34.5.

Similarly, in this example, the evaluation items of the sensory test were texture, color, taste, aftertaste, and overall evaluation. However, in this embodiment, the evaluation scale of each evaluation item is a scale value from "1" to "5", "1" is "no commercial value", "5" is "live sea It is about the same as grapes.”
In this example, similarly, freshly harvested sea grapes (CL) and conventional frozen sea grapes are placed on a plate by each of the evaluators at all times, and these standards can be eaten even during the test. environment.

Freeze at -20°C for 30 minutes Freeze at -22°C for 20 minutes Freeze at -22°C for 30 minutes Freeze at -24°C for 20 minutes Freeze at -24°C for 30 minutes Freeze at -26°C for 20 minutes Freeze at -26°C for 30 minutes, Freeze at -28°C for 20 minutes, Freeze at -28°C for 30 minutes, Freeze at -30°C for 20 minutes and Freeze at -30°C for 30 minutes. Tables 9 to 19 show the scales (evaluation scales) evaluated (selected) by each evaluator for each of the 11 types of samples.

Freeze at -20°C for 30 minutes Freeze at -22°C for 20 minutes Freeze at -22°C for 30 minutes Freeze at -24°C for 20 minutes Freeze at -24°C for 30 minutes Freeze at -26°C for 20 minutes Freeze at -26°C for 30 minutes, Freeze at -28°C for 20 minutes, Freeze at -28°C for 30 minutes, Freeze at -30°C for 20 minutes and Freeze at -30°C for 30 minutes. For each of the 11 types, the average value was calculated for each evaluation item on the evaluation scale selected by the evaluator. This calculated average value was used as the final evaluation for each evaluation item. Table 20 shows the evaluation results. If the average value is in the range of 0 or more and less than 3.5, "X" means "improper"; If it is 0 or more, the final evaluation of the ranking was performed as "excellent" meaning "excellent". Table 21 shows the evaluation results.

As shown in Tables 20 and 21, it can be seen that evaluation samples that were frozen at −30° C. for 20 minutes and −30° C. for 30 minutes were evaluated as “⊚” in all evaluation items. No difference was found in the freezing time (20 minutes, 30 minutes) in the freezing step (S23). That is, through this sensory test, a vacuum pack (1, an example of a sheet-like package) in which both sea grapes (CL) and salt water (SW) were charged in the freezing step (S23) -30 ° C. or less It was found that it was better to freeze to It was clarified that freezing in this way does not impair both the taste and texture of sea grapes (CL), and it is possible to obtain quality close to that of the raw state.

Although the foregoing concludes the description of specific embodiments and examples, it should be understood that the present disclosure is not limited to such example embodiments and examples. It is obvious that a person skilled in the art can conceive of various modifications, modifications, substitutions, additions, deletions, and equivalents within the scope of the claims. Naturally, it is understood that it belongs to the technical scope of the present disclosure. Also, the components in the above-described embodiments may be combined arbitrarily without departing from the gist of the invention.

The present invention is simple and low-cost, and can be stored for a long period of time without impairing both the taste and texture of sea grapes, and can be widely distributed by suppressing time and distance restrictions. It is useful as a method of preserving grapes.

1: Vacuum pack (an example of a sheet-like package)
2: Weighing device 3: Vacuum packaging machine 4: Chamber 5: Holding bar 6: Lid 7: Liquid refrigerator AL: Alcohol CL: Sea grape SW: Salt water S11: Charging step S12A: Decompression step S12B: Sealing step S13: Freezing Step S20: Refining step S21: Charging step S22A: Pressure reducing step S22B: Sealing step S23: Freezing step

Claims (7)

A charging step of charging the harvested raw sea grapes into the sheet-like package,
After the charging step, a decompression step of degassing and decompressing the inside of the sheet-like package;
After the decompression step, a sealing step of sealing the sheet-like package in a decompressed state;
After the sealing step, a freezing step of immersing the sheet-like package in a cooled liquid and freezing it to −23° C. or lower ,
In the decompression step, the internal pressure of the sheet-like package is decompressed to be in the range of 0.085 MPa to 0.09 MPa.
How to store sea grapes. Freezing the sheet-like package containing the sea grapes in the freezing step to -25 ° C. or less,
The storage method according to claim 1. In the charging step, the sea grapes are charged into the sheet-like package at 50 g or less,
The method for preserving sea grapes according to claim 1 or 2 . The sheet-like package is provided by bonding a pair of films,
The thickness of each of the films is set in the range of 75 μm to 80 μm,
A method for preserving sea grapes according to any one of claims 1 to 3 . A refining step of dissolving salt in a predetermined amount of water to purify the salt water with a higher salt concentration than the salt water inside the grape tufted twigs in the harvested raw sea grapes;
After the refining step, a charging step of charging the salt water and the raw sea grapes inside the sheet-like package,
After the charging step, a degassing step of degassing the internal air of the sheet-like package;
After the degassing step, a sealing step of sealing the degassed sheet-like package;
After the sealing step, a freezing step of immersing the sheet-like package in a cooled liquid for a predetermined time and freezing it ,
In the charging step, the whole sea grape is charged in the salt water,
In the freezing step, the sheet-like package is subjected to a temperature of −30° C. for 20 minutes to 30 minutes, a temperature of −28° C. for 30 minutes, or a temperature of −20° C. for 30 minutes. freezing at any one temperature and time combination for a time of
How to store sea grapes. In the purifying step, the salt water is purified by dissolving a salt of a limit concentration in the predetermined amount of water at room temperature without overheating or cooling.
The method for preserving sea grapes according to claim 5 . In the degassing step, the internal air of the sheet-like package is degassed to reduce the internal pressure to a range of 0.2 standard atmospheric pressure to 0.3 standard atmospheric pressure.
The method for preserving sea grapes according to claim 5.

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