JP2006141378A - Production method of fresh dried vegetable and fruit by oxide film and colloid produced by hydrated iron - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a production method enabling freshness retention of dried papaya for a long period. <P>SOLUTION: This production method comprises cutting green papaya and soaking the papaya in an aqueous solution with main constituent of iron (Fe) with a pH(5.5-7) followed by drying. In the process, the complexes of an amorphous iron hydration compound are formed on and in the skin of the green papaya, and an inactive iron oxide film is formed on the skin. As a result of this, functions inhibiting oxidation, and suppressing propagation of anaerobic bacteria and enzyme activity are added to the papaya. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a method for producing dried vegetables / dried fruits, which can maintain the freshness of the outside and inside of the vegetables / fruits by a complex of amorphous iron hydrated compound (5FeO ₂ O ₃ .nH ₂ O). is there.
[Background of the invention]

It is now well known that the papaya boom that has been rolled out in Japan contains papain enzymes that are effective in maintaining health and dieting only in the unripe papaya.
However, only green papayas from Okinawa are currently available in Japan. Moreover, it takes time for Okinawan green papayas to be harvested from the tree and reach them, and the amount of papain contained is reduced, reducing the value of precious blue papayas.
Therefore, I found a hint in the manufacturing process of our developed ferrihydrite humus complex. (Refer to Republished Patent Document 1)
Hydrated ions of divalent iron and trivalent iron form a polymer colloid by coordination with the oxygen of the carboxyl group of proteins and lipids. I focused on how to use this colloid.
[Republished Patent Document 1] International Publication Number WO 2002/079483
[Disclosure of the Invention]
[Problems to be solved by the invention]

Conventional dry papaya is cut, sun-dried, by far infrared rays or a dry dryer, and there is no process to make a film on the cut surface.
Therefore, conventional dry green papaya touches the air and increases the oxidation speed with acceleration. As a result, the freshness of the water and the papain content are drastically reduced.
The object of the present invention is to provide long-term maintenance of dry papaya that cannot be achieved with conventional dry papaya.
[Means to solve the problem]

The present invention utilizes the characteristics of Fe (OH) ₃ and Fe (OH) ₂ ⁺ and sulfate radicals (SO ₄ ²⁻ ) in an aqueous solution (hereinafter referred to as P solution) of an inorganic acid extract of sedimentary rock soil, By immersing pre-cut papaya in a 5,000-fold diluted solution (pH 5.5 to 6.0) of P solution for about 3 minutes, iron ions Fe (OH) ₃ , Fe (OH) ₂ ⁺ and Fe (OH) ²⁺ enters inside from papaya epidermal tissue cells, and in the epidermis, a complex of epidermal tissue protein and lipid carboxyl group or carbonyl group and amorphous iron hydrated compound (5FeO ₂ O ₃ .nH ₂ O) Form. However drying combines with Fe (OH) ₂ ⁺ oxygen for a reduction in skin pH occurs by deactivated and oxide film, a complex of an amorphous Shitsutetsu hydrated compounds also form a double film that is present .

Since the surface area of the complex of oxide film and amorphous iron hydrated compound is large, adsorption of oxygen that causes oxidation and ethylene gas that causes enzyme activity occurs, preventing oxidation, inhibiting the growth of anaerobic bacteria, and antibacterial It makes it possible to suppress antibacterial and enzymatic activities.
Iron ions and sulfate radicals absorbed inside suppress the growth of anaerobic bacteria in the epidermis and have the effect of sterilizing pathogens and spoilage bacteria. In addition, a complex of amorphous iron hydrated compound (5FeO ₂ O ₃ · nH ₂ O) is formed in the skin as well as the skin, which has the effect of removing malodors and the cause of oxidation.
A major feature of the present invention is that the pH change due to moisture change during the drying process enables the multiple iron ion reactions as described above without adjusting the pH of the papaya or the solution.

As described above, the point of the present invention is that the pH adjustment is caused by moisture change, and it is possible to cause a plurality of effective reactions of iron ions. It is possible to maintain the freshness of dried papaya by forming a complex of amorphous iron hydrated compound inside the skin, and a film of amorphous iron hydrated compound complex and iron oxide film on the skin.
Although the present invention was developed for the purpose of maintaining the freshness of papaya, it is not limited to maintaining the freshness of papaya, but it is also possible to maintain the freshness of various dried vegetables, dried fruits, meat, fish and other dried food It can be modified within the scope of the above.
Embodiments of the present invention will be described below with reference to the drawings.
[Best Mode for Carrying Out the Invention]

In this embodiment, after cutting the green papaya, it is immersed in a mineral aqueous solution and dried to form a composite of amorphous iron hydrated compound and a composite of amorphous iron hydrated compound in the skin. This is a method for producing a dried papaya that has been formed with the above-mentioned film and an iron oxide film to maintain the freshness. The work flow is shown in FIG.
In this specification, the amorphous iron hydrate compound (5FeO ₂ O ₃ .nH ₂ O) complex is an amorphous iron hydration by a chelate bond, which can also be called an amorphous ferrihydrite complex. It is a complex of compound and organic matter. Ferrihydrite has the property of coordinating with the OH end and O end of an organic carboxyl group or carbonyl group, and forms an aggregate. It is known that the specific surface area is as large as about 200 (m ² / g) and the field used for the reaction with the OH end and O end of organic substances is wide, so the catalytic ability is high and the ability to form aggregates is high. Yes.

In this embodiment, a naturally-derived ionized mineral concentrate extracted by adding an inorganic acid to sedimentary rock soil of basalt or andesite is used as the mineral liquid.
In the present specification, this ionized mineral concentrate is referred to as a mineral liquid.
The mineral liquid is an acid-soluble component extracted by adding an aqueous sulfuric acid solution having a concentration of 10 to 20% by weight to sedimentary rock soil (clay) of basalt and andesite.
The mineral liquid of this embodiment contains iron (Fe) as a main component, and also contains cations such as manganese (Mn), magnesium (Mg), and calcium (Ca). However, the sum of the amount of magnesium and the amount of calcium is less than 30% by weight of the amount of iron contained in the mineral liquid. The mineral liquid of this embodiment contains about 7,000-13,000 (ppm) of iron, and pH is about 0.27. Moreover, the diameter of the polymer contained in the mineral liquid of this embodiment is about 3 to 5 (nm), and is absorbed into the epidermal cells of papaya.

Iron contained in the mineral liquid of the present embodiment exists in different forms depending on pH. Below PH3, iron is Fe ³⁺ , Fe ³⁺ and Fe (OH) ₂ ⁺ at pH 3-4, Fe ³⁺ Fe (OH) ²⁺ Fe (OH) ₂ ⁺ at pH 4-5, and Fe higher than pH 5 at Fe ^{3+. (OH)} present as ^{2 +} and Fe _(OH) ^{2 +} and Fe _{(OH) 3.} Since the material of the composite of amorphous iron hydrate compound is Fe (OH) _3, it is immersed in a mineral liquid having a pH of 5.5 to 7, so that amorphous iron is contained in the epidermis and in the epidermis. A complex of hydrated compounds (5FeO ₂ O ₃ .nH ₂ O) can be formed. Next, by drying the papaya, the reaction of iron ions changes with a decrease in pH with a rapid change in water content. Crystallization occurs as the valence of the ion changes, but the water content also decreases, so that a complex of amorphous iron hydrated compound remains,
The dried papaya described above can be produced.

In addition, the composition of an example of the mineral liquid used by this embodiment is shown in FIG. Moreover, the result of having measured an example of the residue which extracted the mineral liquid used by this embodiment with a sulfuric acid Mossbauer spectrometry is shown in FIG.
As a drying method, the water content is reduced to 12% or less by drying for about 4 hours using a far infrared ray or a dryer.

[Fig. 1] Manufacturing process diagram of dried papaya [Fig. 2] Composition of an example of mineral liquid [Fig. 3] Measurement result of an example of residue obtained by extracting mineral liquid with sulfuric acid

Claims (2)

Freshness preservation method by ferrihydrite-like oxide film of dried vegetables and fruits (antioxidation by oxygen adsorption, freshness retention effect, antibacterial and antibacterial effect by anaerobic bacterial growth inhibition) Freshness preservation method with ferrihydrite-like colloids inside dried vegetables and fruits (freshness preservation of internal tissues with ions containing iron and sulfate radicals)

Images