JP2002000248A - Freezing method and freeze-drying method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent deterioration of quality and moisture absorption of a food, a chemical, a plant, a cell or the like after freezing and thawing, and after freeze-drying. SOLUTION: A raffinose is used when foods, chemica, plants, cells or the like are subjected to freezing or freeze-drying.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for freezing and freeze-drying foods, medicines, plants, cells and the like.

[0002]

2. Description of the Related Art Generally, what is generally said to be raw is frozen for preservation. However, the quality and function after thawing are deteriorated. There are problems such as deterioration of taste, texture and flavor. On the other hand, the lyophilization method is a technique that has been frequently used in recent years for processing high value-added products because its components, forms, functions, and the like can be maintained. However, the freeze-drying method also has the disadvantage that the taste and flavor are reduced as compared to before the treatment, and that the cell tissue structure is destroyed particularly in fruits and vegetables, and the original shape is not maintained. ing. Further, there is also a problem that it easily absorbs moisture after drying and that it does not completely return to its original state by adding water.

[0003] As a method of solving such a problem,
Conventionally, a method of adding saccharides such as dextrin, glycerol, sucrose, and glucose has been used. However, these methods have many disadvantages in terms of quality deterioration and hygroscopicity. In recent years, since trehalose has been produced at low cost, methods for using trehalose in freezing and freeze-drying have been proposed to overcome the above-mentioned drawbacks. (Japanese Patent No. 2139931, Heisei 11.
1.22)

[0004]

These saccharides such as dextrin, glycerol, sucrose, glucose and trehalose have some degree of sweetness, and when used in foods, they have a natural taste when used in foods. There is a possibility that the property may be impaired. In addition, dextrin, glycerol, sucrose, and glucose are very hygroscopic, contain water in the air after lyophilization, and lead to deterioration of the quality and function of foods and cells, making it almost impossible to actually use Met.

Further, trehalose, which has recently been frequently used, has a weak but hygroscopic property, and has a drawback in the use of freeze-drying. Moreover, it has a sweet taste, and a substitute for trehalose has been sought especially for use in foods.

[0006] In order to solve the above-mentioned drawbacks, the present invention provides a method capable of maintaining quality and function even in freezing and freeze-drying without impairing the original flavor and shape of foods, drugs, plants and cells. Is what you do.

[0007]

The inventors of the present invention have conducted intensive studies in order to achieve the above objects of the freezing method and the freeze-drying method. As a result, the present inventors have performed freezing and freeze-drying for the first time. However, the flavor and shape deteriorate,
It succeeded in maintaining the same quality as before the treatment without deteriorating the function, and adapted to this purpose and completed the present invention. The method of the present invention, food and medicine, plants, using raffinose for freezing cells, and in lyophilization,
It consists of containing raffinose, freezing, and then drying.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, preferred embodiments of the present invention will be described in more detail.

In the present invention, raffinose is composed of a trisaccharide and has a structure of 6-0-α-D-galactopyranosyl-2.
-0-α-D-glucopyranosyl-β-D-fructofuranoside. It is already known that raffinose is naturally contained in beets and beans in a large amount.

Further, the freeze-drying used in the present invention means that an object is frozen at a temperature lower than the freezing point and then sublimated by drying under reduced pressure to dry.

The amount of raffinose used in the present invention is preferably 0.1% to 50% (W / W). If it is less than 0.1%, the effect of the present invention cannot be obtained. Undesirably.

The method of using raffinose for freezing and freeze-drying is not particularly limited, but a method of freezing an object such as food in an aqueous solution of raffinose, a method of directly adding the substance during freezing or freeze-drying, and a method of using raffinose in an aqueous solution And a method of impregnating the object with the aqueous solution or directly injecting the aqueous solution.

[0013] The embodiment of the present invention does not hinder the use of raffinose in combination with other sugars.

Foods to which the method of the present invention can be applied include cereals, potatoes, starches, confectioneries, seeds, beans, fish, shellfish, animal poultry, eggs, milk, vegetables, fruits, mushrooms, and algae. ,
Preferred beverages such as preferred alcohol and tea, seasonings, and spices can be mentioned. In addition, foods processed and cooked are also included.

Similarly, the cells to which the present invention can be applied include:
Examples include cells contained in the human body such as bacteria, yeast, fungi, plant cells, animal cells, red blood cells, and white blood cells.

Since raffinose has little hygroscopicity, it hardly absorbs moisture in the air after freeze-drying. Also, since the sweetness is very weak, it does not interfere with the original taste of the food. Furthermore, the heating stability is good and 140
Since it does not decompose even at ℃, it is very excellent in processability.

Hereinafter, the present invention will be described in detail with reference to Examples, but this is for the purpose of illustration only, and the present invention is not limited to these Examples.

[0018]

Example 1 A cucumber was sliced into about 1 cm and put into a 50% aqueous solution of raffinose (W / W) at a liquid temperature of 40 ° C.
The pressure was reduced to impregnate the raffinose solution. After a few minutes, the cucumber was removed and frozen at -20 ° C. Then, after leaving to room temperature, it observed. As a result, the surface condition is good,
The color, flavor and taste were unchanged from before freezing.

[0019]

Example 2 Strawberries were placed in a 50% aqueous solution of raffinose (W / W) at a liquid temperature of 40 ° C., and the pressure was reduced to impregnate the raffinose solution. After a few minutes, the strawberries were removed and frozen at -30 ° C. Then, after leaving to room temperature, it observed. As a result, the shape did not change, the surface condition was good, and the color and flavor did not change from before freezing.

[0020]

Example 3 Strawberries were placed in a 50% aqueous raffinose (W / W) solution at a liquid temperature of 40 ° C., and the pressure was reduced to impregnate the raffinose liquid. After a few minutes, the strawberries were removed and frozen at -30 ° C. Then, it freeze-dried at the drying temperature of 50 degreeC. As a result, the shape did not change, the tissue did not collapse, and the color and flavor remained the same as before freezing.

[0021]

Example 4 An apple (weight 400 g) was cored (weight 2).
28 g) and sliced to about 1 cm. This is liquid temperature 40 ° C
In a 10% aqueous solution of raffinose (W / W), and the pressure was reduced to impregnate the raffinose solution. After a few minutes, the apples were removed and frozen at -30 ° C. Then, it freeze-dried at the drying temperature of 50 degreeC. As a result of freeze-drying, the shape did not change, the tissue did not collapse, the color and flavor remained the same as before freezing, and no browning was observed. At this time, one apple (228 g)
Was 4.0 g of raffinose. This is similarly performed by freeze-drying without the addition of raffinose, measuring the weight of the component flowing out of the apple and the weight of the apple after freeze-drying, and determining the weight obtained from the difference between the weight of the apple freeze-dried using the raffinose solution. That's it.

[0022] Similarly, the liquid temperature 4 without adding any apples
The solution was placed in an aqueous solution at 0 ° C. and the pressure was reduced. After a few minutes, the apples were removed and frozen at -30 ° C. Then, it freeze-dried at the drying temperature of 50 degreeC. As a result, the apple turned brown and colored brown, and the tissue became sponge-like.

The apple freeze-dried using raffinose and the apple freeze-dried without any addition were left in a room at room temperature of 25 ° C. and humidity of 30%, and the water content was measured by an infrared moisture meter. As a result, in an apple using raffinose, the moisture content was 2.0% for 0 minutes after drying and 2.% for 15 minutes after drying.
0%, 2.4% for 30 minutes, 4.0% for 60 minutes, and 4.0% for 6 hours. In the freeze-dried apple to which raffinose is not added, the moisture content after drying is 2.2% for 0 minute, 3.3% for 15 minutes, 4.2% for 30 minutes, 6.5% for 60 minutes, and 6.% for 6 hours. 9%, which proves that raffinose can effectively prevent hygroscopicity.

[0024]

Example 5 A leek was cut into 5 cm pieces, and the liquid temperature was 10% of 30 ° C.
The mixture was placed in an aqueous solution of raffinose (W / W), and the pressure was reduced to impregnate the raffinose solution. After a few minutes, take out the chive, -30
Frozen at ° C. Then, it freeze-dried at the drying temperature of 50 degreeC. As a result, the shape did not change, and the color, flavor, and aroma did not change or shrink as compared to before freezing.

[0025] The freeze-dried leek is put in hot water of 80 ° C for 1 hour.
After being pickled, the color and shape remained the same, the flavor and texture did not change, and the stickiness inside the chive was restored.

[0026]

Example 6 Yeast (Candida shahatae, Cand
ida shehatae) in a liquid medium containing 0.4% potato dextrose, 3% yeast extract, 1.5% glucose and 1.5% sucrose (pH
In 5.6), shaking culture was performed at 25 ° C. 1 ml of the culture solution containing the cells was taken, added to 2 ml of a 10% raffinose solution, and stored at -70 ° C. One week later, it was thawed and inoculated into a petri dish composed of a potato dextrose medium (Nissui Pharmaceutical Co., Ltd.), and the yeast was completely recovered.

[0027]

The present invention is embodied in the form described above and has the following effects.

The raffinose of the present invention is considered to be able to maintain the flavor, texture and shape in order to stabilize the cell tissue during freezing, and to lose food and intracellular water during freeze-drying. At times, raffinose seems to work inside cells to maintain their shape. Therefore, by using raffinose during freezing or freeze-drying, it is possible to prevent deterioration in quality after freeze-thaw, collapse of the shape after freeze-drying, moisture absorption, and the like.

Continued on the front page (51) Int.Cl. ⁷ Identification FI FI Theme Court II (Reference) C12N 1/04 C12N 1/04 F26B 5/06 F26B 5/06 (72) Inventor Toshitaka Taira Hirosaki, Aomori Pref. 276 No. 5 Tomita Daiichi Kagaku Co., Ltd. (72) Inventor Shinya Yamaguchi Aomori City, Aomori Prefecture Aoyama 202-4 Aoyamori Industrial Technology Development Center (72) Inventor Junji Ichida Aomori, Aomori Prefecture 4 in Ashiya 202, Aomori Prefecture Industrial Technology Development Center (72) Inventor Kazu Matsue, 2024 in Ashiya 202 in Aomori City, Aomori Prefecture F term (reference) 3L113 AB10 AC21 AC23 BA16 BA24 BA27 DA12 DA24 4B022 LA05 LB01 LB06 LJ04 4B065 AA73X BD09 BD11 BD35 4B069 BA07 CA04 HA01 HA11 KA08 KA10 KB03 KC29 4C076 AA29 DD67 FF36 GG06

Claims (2)

[Claims] 1. A method for freezing foods, medicines, plants and cells using raffinose. 2. A freeze-drying method comprising adding raffinose to foods, drugs, plants and cells.