JP2006136202A - Method for producing frozen pickle and frozen pickle produced by the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing frozen pickles by which fresh pickles whose fresh palate feeling and full flavor are retained even after thawed though the pickles are made of vegetables, or the like, easy to notably cause freezing hindrance because their cell tissues are delicate and fragile, are reduced in salt concentration, have no necessity for addition of any antiseptics or antifreezing agents so as to allow anyone to enjoy the pickles without anxiety, and can be produced in an optimum condition throughout the year: and to provide frozen pickles produced by the method. <P>SOLUTION: The method for producing frozen pickles comprises making pickles reduced in salt concentration within <1.5 wt.%, storing the pickles in a package container 1, and soaking the pickles in cooled liquid at ≤-48°C to rapidly freeze the pickles. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing frozen pickles and a frozen pickle produced thereby, and more particularly to a technique for producing frozen pickles that can maintain a fresh taste without losing a good texture and umami after thawing.

  Traditionally, many pickles such as Chinese cabbages, cucumbers, takuan, and other pickles and kimchi have been distributed in the market and are lined up in stores. At this time, great care is taken not to freeze them. . If the pickles freeze during the distribution process, the pickles will be messed up when melted, and the texture will be significantly lost, resulting in a lack of umami. This principle is well known, and when freezing pickles, the water content in the cell tissue of the vegetable that is the raw material crystallizes and damages the cell tissue, so umami and nutrients drip out when thawing . At the same time, the texture is significantly impaired. It is known that such a problem can be suppressed by rapid freezing so as to pass through the maximum ice crystal formation zone (0 ° C. to −7 ° C.) in a short time.

  However, vegetables used as a raw material for pickles are not easy because they have weaker cell tissues than other foods, and even if they are subjected to a general freezing treatment, the quality cannot be denied. For this reason, there has been almost no ingenuity and research such as controlling the condition of pickling by freezing pickles or distributing them overseas. In reality, the salt concentration is simply increased to make it difficult to rot, or a preservative is used. Therefore, the frozen pickles were not actually lined up in stores, but rather were discarded when they were frozen in cold regions. For this reason, the time to enjoy pickles pickled with fresh raw vegetables was limited, and many pickles that lost their fresh taste were off the season.

  Also, when the pickles are distributed and stored without freezing as before, fermentation progresses over time and sourness increases, so a lot of chemicals such as preservatives and salt are added to prevent spoilage The quality is maintained. For this reason, for allergic diseases, hypertensive persons, diabetics, etc., eating conventional pickles has a risk of harming health and has to be avoided. Also, excessive salt intake can cause cancer, cerebral infarction, myocardial infarction, etc., so even those who are healthy and like pickles tend to refrain from eating pickles because they are salty. is there.

  In addition, the manufacturing method of the frozen pickles described in Unexamined-Japanese-Patent No. 11-313605 is known as a technique regarding frozen pickles (patent document 1). In the present invention, raw vegetables are heated to about 55 ° C. with steam or the like, and then immersed in an aqueous solution containing an antifreezing agent. As a result, the antifreezing agent penetrates into the tissue of the raw vegetable vegetables to prevent freezing, so that nutrient components are not lost even when frozen.

JP-A-11-313605

  However, even in the invention described in Patent Document 1, since a chemical seasoning called an antifreezing agent is infiltrated into the raw vegetable, a person who is weak in resistance to such an additive cannot eat safely. There is. In addition, since the permeated antifreeze agent changes the taste of the pickles, the original flavor of the pickles will not be able to be tasted. Furthermore, in the said patent document 1, since it is necessary to heat-process to 55 degreeC in order to improve the permeability | transmittance of a cryoprotectant, a food texture and a fall of a taste will not be denied, and a nutrient will also flow out. In addition, heat treatment equipment must be prepared separately, which is laborious and expensive.

  The present invention has been made in order to solve such problems, and since the cell tissue is delicate and easily damaged, it is a pickle such as vegetables that are prone to freezing damage. Because it keeps a fresh texture and umami, and does not need to contain preservatives or anti-freezing agents while reducing salt concentration, anyone can eat with confidence, and fresh pickles throughout the year It is an object of the present invention to provide a method for producing frozen pickles that can be provided in an optimal state and a frozen pickle produced thereby.

  The feature of the method for producing frozen pickles according to the present invention is that the pickles are pickled with a salt concentration of less than 1.5%, and the pickles are stored in a packaging container and rapidly frozen by being immersed in a cooling liquid of −48 ° C. or lower. It is in.

  Moreover, in this invention, it is preferable that the said pickles are brought close to the wall surface of the said packaging container, and all the pickles are stored within 30 mm from a cooling liquid.

  Further, in the present invention, it is preferable that the packaging container containing the pickles is floated in a cooling liquid and is quickly frozen by taking a cooling liquid shower from above.

  Moreover, the characteristic of the frozen pickles which concerns on this invention exists in the point manufactured by the manufacturing method of the frozen pickles in any one of Claims 1-3.

  According to the present invention, the cell tissue is delicate and easily damaged, so that it continues to retain a fresh texture and umami after thawing, even though it is a pickle such as vegetables that are prone to freezing damage, and has a salt concentration Since it is not necessary to add preservatives or antifreezing agents, etc., anyone can eat with peace of mind, and fresh pickles can be provided in an optimal state throughout the year.

  DESCRIPTION OF EMBODIMENTS Hereinafter, a method for producing frozen pickles according to the present invention and embodiments of the frozen pickles produced thereby will be described with reference to the drawings.

  As a result of trial and error, the inventor of the present application solved various problems of pickles that were not actually manufactured and sold as frozen products, and specified the optimal liquid freezing temperature for freezing of pickles. And the suitable salt concentration was discovered and it came to establish the manufacturing technique of the frozen pickles which do not require preservatives. In the present embodiment, the pickles include various kinds of pickles such as vegetables, fruits, marine products, and meat, and the freezing technique of the present embodiment is suitable for freezing vegetables with high difficulty.

  As shown in FIG. 1, the manufacturing method of the frozen pickles of this embodiment is a pickle manufacturing step (step S1) for picking and manufacturing pickles, a pickle storing step (step S2) for storing pickles in a packaging container, and pickles. And a pickle freezing step (step S3) for rapidly freezing.

  If it demonstrates in detail about each process, first, in the pickle manufacturing process of step S1, the vegetable used as a raw material will be pickled in salt, a vinegar, miso, and a koji, and a pickle will be manufactured. At this time, in this embodiment, since it can be stored for a long time by freezing, it is not necessary to increase the salt concentration of the pickles. Therefore, even if it is ingested every day, it is soaked so that it may become less than 1-1.5% which is the salt concentration which does not impair health. Since the pickles currently distributed are not frozen, they are manufactured to a salt concentration of 2 to 4% in order to have an antiseptic effect. Moreover, in this embodiment, it is not necessary to add any chemicals such as preservatives to the pickles. This is because if it is frozen, it can prevent rot and only thaw as much as you want.

  Next, in the pickled product storing step of step S2, the pickled product manufactured in step S1 and in an optimum state is stored in a predetermined packaging container 1. The packaging container 1 may be made of a material having excellent cold resistance, and may be a packaging case 1A as shown in FIG. 2 or a packaging bag 1B as shown in FIG. The packaging case 1 </ b> A in FIG. 2 includes a plurality of individual storage portions 2 for storing pickles, and the adjacent individual storage portions 2 are connected so as to provide a gap 3. Moreover, the packaging bag 1B of FIG. 3 has the opening part 4 for enclosing pickles, and this opening part 4 can be sealed now.

  When the pickles are stored in the packaging case 1A, as shown in FIG. 4, the pickles are packed close to the wall surface of the individual storage unit 2, and all the pickles are within about 30 mm from the outer wall surface 21 of the packaging case 1A. In consideration of the balance between the amount and the accommodation amount, it is more preferable that the distance is 20 to 25 mm. After housing in this way, the upper surface is sealed with the sealing film 5. Moreover, when accommodated in the packaging bag 1B, as shown in FIG. 5, after putting pickles, the opening part 4 is sealed, and it arranges in flat shape so that the thickness of the packaging bag 1B may become thinner than 30 mm. As described above, pickles are brought to the wall surface or arranged in a flat shape, so that heat conduction from the liquid freezing liquid described later is improved and the maximum ice crystal formation zone (0 ° C. to −7 ° C.) is passed through very quickly. It is done.

  Subsequently, in the pickle freezing process in step S3, the pickles accommodated in the packaging container 1 in step S2 are immersed in a cooling liquid 6 such as alcohol of −48 ° C. or lower for 30 to 60 minutes for quick freezing. The temperature of the cooling liquid 6 is preferably −48 ° C. to −60 ° C. in consideration of the refrigeration cost. When the liquid is frozen, the packaging container 1 may be completely submerged in the cooling liquid 6 as shown in FIG. 6, but the cooling liquid 6 may enter if the flange portion has poor adhesion. Therefore, as shown in FIG. 7, it is preferable that the packaging container 1 is floated so that the sealing film 5 is not immersed in the cooling liquid 6, and is quickly frozen by taking a cooling liquid shower from above. Thereby, inundation can be prevented, ensuring a freezing speed.

  In the case of rapid freezing using the packaging case 1A, the cooling liquid 6 enters the gap 3 and surrounds the entire outer wall surface 21 of each individual accommodating portion 2, so that the pickles accommodated inside are uniformly cooled. Further, even the pickles that are farthest from the outer wall surface 21 of the packaging case 1A are accommodated at a distance within 30 mm from the cooling liquid 6, so that they are rapidly cooled and the quality is not impaired. If the pickles are separated from the cooling liquid 6 by 30 mm or more, the pickles at the distant positions cannot pass through the maximum ice crystal formation zone immediately, and the freezing failure progresses to deteriorate the quality.

  In addition, as shown in FIG. 8, the temperature of the cooling liquid 6 in the present embodiment is that the pickles are actually rapidly frozen with the cooling liquid 6 having various temperatures, and the amount of drip flowing out in the pickles after thawing, and the taste / food It was identified by evaluating the feeling.

  As shown in FIG. 8, the temperature of the cooling liquid 6 in a general liquid freezing technique is −40 ° C., but deterioration of the taste and texture cannot be avoided even if the pickles such as vegetables are frozen in this temperature range. I understood. This is probably because vegetables and the like are delicate and have a high water content, so that freezing damage is likely to occur. Therefore, when the temperature of the cooling liquid 6 was gradually decreased and experimented, the amount of drip after thawing and the taste of pickles were improved with a boundary value of about −48 ° C., and the fresh taste, crispy and crunchy food were improved. It was found that the taste and umami were retained. In the case of pickles mainly made of vegetables, it is considered that if the temperature of the cooling liquid 6 is −48 ° C. or lower, the maximum ice crystal formation zone can be passed to the extent that the tissue is not damaged too much. In addition, if the liquid freezing process is performed at −48 ° C. or lower, deterioration of quality after thawing can be prevented. Is taken into consideration, it is preferable to set it in the range of -48 ° C to -60 ° C.

  In the present embodiment, the liquid is used as the cooling medium because the thermal conductivity is about 20 times higher than that of the cooling gas. In the present embodiment, alcohols such as ethyl alcohol and propylene glycol cooled to −48 ° C. to −60 ° C. are used as the cooling liquid 6. In addition, by using the alcohol having a concentration of less than 60%, it is easy to handle because it does not correspond to a dangerous substance under the Fire Service Law. Further, when the alcohol absorbs moisture in the air and the alcohol concentration is reduced, the alcohol freezes in a sherbet shape. Therefore, it is preferable to appropriately replenish alcohol having an alcohol concentration of 80% or more.

  The frozen pickles of this embodiment are manufactured by the above process. According to this frozen pickles, the frozen tissue temperature freezes as quickly as possible without damaging the cell tissue of the pickles, effectively preventing the drip from flowing out even after thawing, and having a fresh texture with a firm texture You can keep possessing umami. In addition, the salinity can be kept low, and no preservatives or antifreezing agents need be added, so even a sick person can eat safely. Moreover, since it can be stored for a long time, fresh pickles can be eaten optimally throughout the year.

  In addition, the manufacturing method of the frozen pickles which concerns on this invention, and the frozen pickles manufactured by this are not limited to the Example mentioned above, It can change suitably.

  For example, in this embodiment described above, it is not necessary to add any chemicals such as preservatives, but they may be added within a range that does not adversely affect the human body.

  In this embodiment, when the pickles are rapidly frozen, they are immersed in the cooling liquid 6 for 30 to 60 minutes. However, the present invention is not limited to this, and the cooling time is appropriately changed depending on the capacity, shape, material, etc. of the packaging container 1. May be.

It is a flowchart figure which shows embodiment of the manufacturing method of the frozen pickles which concerns on this invention. It is a figure which shows the packaging case which is an example of the packaging container of this embodiment. It is a figure which shows the packaging bag which is another example of the packaging container of this embodiment. It is the 4A-4A sectional view taken on the line of FIG. 2 in the state which pickled the case in the packaging case of this embodiment. It is sectional drawing which shows the state which accommodated the pickles in the packaging bag in this embodiment. It is a figure which shows an example of the quick freezing method in this embodiment. It is a figure which shows the other example of the quick freezing method in this embodiment. It is a table | surface which shows the experimental result for pinpointing the temperature of the cooling liquid of this embodiment.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Packaging container 1A Packaging case 1B Packaging bag 2 Individual accommodating part 3 Space | gap 4 Opening part 5 Sealing film 6 Cooling liquid 21 Outer wall surface

Claims (4)

  A method for producing frozen pickles characterized by immersing pickles with a salt concentration of less than 1.5%, storing the pickles in a packaging container, and immersing them in a cooling liquid of −48 ° C. or less to freeze them rapidly.   The method for producing frozen pickles according to claim 1, wherein the pickles are brought close to the wall surface of the packaging container, and all the pickles are stored within 30 mm from the cooling liquid.   3. The method for producing frozen pickles according to claim 1 or 2, wherein the packaging container containing the pickles is floated on a cooling liquid, and is quickly frozen by taking a cooling liquid shower from above.   The frozen pickles which were manufactured by the manufacturing method of the frozen pickles in any one of Claims 1-3.

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