JPH0543335B2 - - Google Patents
Info
- Publication number
- JPH0543335B2 JPH0543335B2 JP61156194A JP15619486A JPH0543335B2 JP H0543335 B2 JPH0543335 B2 JP H0543335B2 JP 61156194 A JP61156194 A JP 61156194A JP 15619486 A JP15619486 A JP 15619486A JP H0543335 B2 JPH0543335 B2 JP H0543335B2
- Authority
- JP
- Japan
- Prior art keywords
- vegetables
- fruits
- pickles
- freezing
- drying
- 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 - Fee Related
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は浅漬の製造法に係り、特に長期の間、
新鮮な風味を維持することが可能な浅漬の製造法
に関する。[Detailed description of the invention] [Industrial field of application] The present invention relates to a method for producing pickles, especially for a long period of time.
This invention relates to a method for producing lightly pickled vegetables that can maintain fresh flavor.
近年、減塩食品が盛んになり、漬物類も含塩等
の少ない浅漬類が多用されている。かかる浅漬類
は一般の漬物のように多量の食塩を使用しないた
め、容易に変質、変色あるいは風味、香味の劣化
がある。このため、浅漬類を一般の流通過程に供
する場合には、低温貯蔵が不可欠となつている。
In recent years, low-salt foods have become popular, and pickles that contain less salt are often used. Since such lightly pickled foods do not use large amounts of salt like regular pickles, they are easily subject to deterioration, discoloration, or deterioration of flavor and flavor. For this reason, low-temperature storage is essential when lightly pickled foods are to be sent to the general distribution process.
従つて、従来における浅漬類は低温管理が必要
であり、特異な流通経過を必要としている。又、
このように低温管理を行つても２〜３日で食品と
して不適当となつている。
Therefore, conventional lightly pickled foods require low temperature control and require a unique distribution process. or,
Even if the temperature is controlled in this way, the product becomes unsuitable as food within 2 to 3 days.
本発明は上記事情を考慮してなされ、簡単な工
程で長期保存が可能な浅漬の製造方法を提供する
ものである。 The present invention has been made in consideration of the above circumstances, and provides a method for producing pickles that can be stored for a long period of time using simple steps.
本発明は真空凍結乾燥をすると共に、その乾燥
および保存を容易にするため果菜類に特別の処理
を施したものである。
In the present invention, fruits and vegetables are subjected to vacuum freeze-drying and special processing to facilitate drying and storage.
このため本発明に係る製造方法は、果菜類を食
塩水に浸漬した後、細切りする工程と、細切りさ
れた果菜類を−10〜−40℃で凍結する工程と、凍
結した果菜類を水分約50％になるように真空乾燥
して非通気性袋内に封入する工程とからなること
を特徴とする。 For this reason, the production method according to the present invention includes a step of immersing fruits and vegetables in saline solution and then cutting them into pieces, a step of freezing the chopped fruits and vegetables at -10 to -40°C, and a step of freezing the frozen fruits and vegetables at about It is characterized by comprising the steps of vacuum drying it to a dryness of 50% and sealing it in an air-impermeable bag.
食塩水に浸漬された果野類を細切りすることに
より、凍結が均一に行われる。又、真空乾燥にお
いて水分を50％とすると、果菜類の戻りが容易と
なる。
By slicing the fruit and vegetables soaked in saline solution, freezing is achieved evenly. Also, if the moisture content is 50% during vacuum drying, the fruits and vegetables can be returned easily.
以下、本発明をさらに具体的に説明する。 The present invention will be explained in more detail below.
本発明は、まず果菜類を食塩水に浸漬し、その
後、これを細切りにする。食塩水の濃度および浸
漬時間は一般の浅漬の製造と全く同様であり、果
菜類の種類、鮮度、嗜好性によつて適宜、変更す
ることができる。又、細切りは、後工程である凍
結を容易に且つ均等に行うものであり、これも果
菜類の種類等によつて適宜、変更することができ
る。 In the present invention, fruits and vegetables are first soaked in salt water, and then cut into thin pieces. The concentration of the saline solution and the soaking time are exactly the same as in the production of general pickled vegetables, and can be changed as appropriate depending on the type, freshness, and palatability of the fruits and vegetables. In addition, finely slicing allows the post-process of freezing to be carried out easily and evenly, and this can also be changed as appropriate depending on the type of fruits and vegetables.
細切りされた果菜類は、次に凍結されるが、こ
の凍結は−10〜−40℃程度に調整された冷凍室内
に果菜類を投入することで行われる。凍結は果菜
類の内部に至るまで行う必要があり、上記のよう
に細切りすることによつて短時間で、しかも均一
に凍結することができる。 The shredded fruits and vegetables are then frozen, and this freezing is performed by placing the fruits and vegetables in a freezing chamber adjusted to a temperature of about -10 to -40°C. Freezing must be carried out to the inside of fruits and vegetables, and by slicing them into pieces as described above, they can be frozen evenly in a short time.
凍結された果菜類は真空凍結に供される。真空
凍結乾燥は公知の方法で行うことができる。即
ち、果菜類を真空室内に投入し、品温を上昇させ
ながら真空室を減圧することで行われる。真空凍
結乾燥においては、果菜類の組織内の水がそのま
ま、昇華するから組織細胞を破壊することがな
い。この乾燥にあつては、水分約50％前後となる
ように行う。水分50％以下では、果菜類の戻りが
悪くなり、又、50％以上では早期に品質が劣化す
るからである。このように水分調整された後は、
ポリエチレン、ポリプロピレン、これらの共重合
体、ナイロン等の非通気性袋内に封入し、流通過
程に供する。 Frozen fruits and vegetables are subjected to vacuum freezing. Vacuum freeze-drying can be performed by a known method. That is, this is carried out by putting fruits and vegetables into a vacuum chamber and reducing the pressure in the vacuum chamber while increasing the temperature of the product. In vacuum freeze-drying, the water in the tissues of fruits and vegetables sublimates as is, so tissue cells are not destroyed. This drying is done so that the moisture content is approximately 50%. If the moisture content is less than 50%, the fruit and vegetables will not return well, and if the moisture content is more than 50%, the quality will deteriorate early. After adjusting the moisture in this way,
It is sealed in a non-breathable bag made of polyethylene, polypropylene, a copolymer thereof, nylon, etc., and subjected to the distribution process.
このようにして製造された浅漬は乾燥され、し
かも非通気性袋内に封入されているため、長期間
（２〜３箇月）品質が維持される。又、低温貯蔵
の必要もなく、通常の室温ルートで流通させるこ
とが可能である。なお、この浅漬は食する量だけ
を袋内から取り出し、ぬるま湯あるいは味汁等に
浸漬することにより、乾燥前の状態に戻るから、
使用上、極めて便利であると共に、細切りされて
いるから、そのままの状態で盛り付けも可能とな
る。 Since the pickles produced in this way are dried and sealed in a non-breathable bag, their quality is maintained for a long period of time (2 to 3 months). Furthermore, there is no need for low-temperature storage, and it is possible to distribute the product through normal room temperature routes. In addition, by removing only the amount you will eat from the bag and soaking it in lukewarm water or flavored soup, it will return to its pre-drying state.
It is extremely convenient to use, and since it is cut into small pieces, it can be served as is.
以上のとおり本発明によると、真空凍結乾燥前
に細切りすると共に、凍結乾燥では水分約50％に
調整したから、長期の間、室温で貯蔵できると共
に、戻りが良好で食するのに便利となる、効果を
奏する。
As described above, according to the present invention, it is cut into small pieces before vacuum freeze-drying, and the moisture content is adjusted to about 50% during freeze-drying, so it can be stored at room temperature for a long period of time, and it reconstitutes well, making it convenient to eat. , has an effect.
Claims (1)
程と、 細切りされた果菜類を−10〜−40℃で凍結する
工程と、 凍結した果菜類を水分約50％になるように真空
乾燥して非通気性袋内に封入する工程とからなる
ことを特徴とする浅漬の製造法。[Scope of Claims] 1. A step of soaking fruits and vegetables in saline solution and then cutting them into pieces, a step of freezing the cut fruits and vegetables at -10 to -40°C, and a step of reducing the moisture content of the frozen fruits and vegetables to about 50%. 1. A method for producing pickles, which comprises the steps of vacuum drying the pickles so that the pickles are dry and then sealing them in an air-impermeable bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61156194A JPS6312246A (en) | 1986-07-04 | 1986-07-04 | Production of fresh vegetable preserved with salt and malt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61156194A JPS6312246A (en) | 1986-07-04 | 1986-07-04 | Production of fresh vegetable preserved with salt and malt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6312246A JPS6312246A (en) | 1988-01-19 |
| JPH0543335B2 true JPH0543335B2 (en) | 1993-07-01 |
Family
ID=15622426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61156194A Granted JPS6312246A (en) | 1986-07-04 | 1986-07-04 | Production of fresh vegetable preserved with salt and malt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6312246A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100362190B1 (en) * | 1995-12-16 | 2003-03-06 | 주식회사 하이닉스반도체 | Polyside Electrode Formation Method |
| CN105310036B (en) * | 2015-11-11 | 2019-03-15 | 湖北吉姥爷农业科技股份有限公司 | A kind of intelligent preparation method of hot and sour fermented pickles |
| CN105310037B (en) * | 2015-11-11 | 2019-03-15 | 余湘集团股份有限公司 | A kind of intelligent pretreatment method of hot and sour fermented pickles |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5945828A (en) * | 1982-09-06 | 1984-03-14 | Manabu Nomura | Pickled radish and its preparation |
| JPS6016541A (en) * | 1983-07-08 | 1985-01-28 | Takagami Shoten:Kk | Long-term preservation of pickles |
-
1986
- 1986-07-04 JP JP61156194A patent/JPS6312246A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6312246A (en) | 1988-01-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |