JP2010229082A - Method for storing abelmoschus manihot and method for enhancing viscosity thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for storing Abelmoschus manihot and a method for enhancing its viscosity, the method enabling to store Abelmoschus manihot for an extended period of time with its quality maintained, enabling to increase an amount of a viscous material to be extracted and also enabling to enhance its viscosity. <P>SOLUTION: With the method for storing Abelmoschus manihot, Abelmoschus manihot can be stored for an extended period of time through a vacuum sealing step by which harvested Abelmoschus manihot is contained and a slow freezing step in which the Abelmoschus manihot is slowly frozen in the vacuum-sealed state. The method for enhancing the viscosity of Abelmoschus manihot includes a step of extracting a viscous material from Abelmoschus manihot after it is subjected to a vacuum-sealing step, a slow freezing step and a thawing step. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to, for example, a method for preserving troro-oyster used as a thread (hereinafter simply referred to as “troro-oi”) and a method for improving the viscosity thereof, in order to uniformly disperse fibers when handmade Japanese paper is made.

  Conventionally, when handmade Japanese paper is made, a liquid called nellie has been used as an auxiliary material, and as this nellie, a highly viscous liquid that is normally extracted from fibers of troro-aoi. Neri is obtained by crushing trout mallow and extracted from the fibers. When nelli is handmade and used for making Japanese paper, the fibers of the stock can be uniformly dispersed to make a durable Japanese paper. The viscosity when paper is made can be adjusted by sledge. On the other hand, examples of mucus obtained from other than Troy's include a so-called chemical nelly such as acripers. However, the nelly obtained from Trolley can be considered more natural and environmental than chemical neri, and the original texture of handmade Japanese paper with a focus on materials that cannot be obtained with chemical neri is obtained, so mucus used for handmade Japanese paper As more preferred.

  Trolley is usually harvested during the harvest period from September to October, and is preserved after harvesting. Then, when making handmade Japanese paper, an appropriate amount is used from the stored trolley mushroom each time. However, since it is difficult to store long-lasting trout as it is, it is generally stored by drying in a well-ventilated dark place, or, for example, as disclosed in Patent Document 1, such as cresol It is often preserved using preservatives. Dried troro mallow is used by reconstitution with water.

  On the other hand, Non-Patent Document 1 discloses a method for preserving taro aoi by a dry freezing method (so-called freeze drying). In this preservation method, the roots of troro mallow are cut into pieces having a thickness of about 3 cm, and this is dried and frozen in a freeze-drying apparatus.

JP 2006-226490 A

Published by Gifu Prefectural Industrial Technology Center, "Gifu Prefectural Industrial Technology Center Research Report No. 1 Pursuit of problems related to the manufacture of handmade Japanese paper (Takanori Nomura, Eiji Tachikawa)", 2007

  However, when trolley mushrooms are dried or stored using preservatives such as cresol, the amount of squeezed nellies decreases with the passage of time, and as a result, handmade Japanese paper in the summer when the time has passed since harvesting. There is not enough burrs when making paper. In addition, among these, when the troro mallow is dried, the viscosity of the berries may be lowered, or the amount of lye contained in the berries increases, which may adversely affect the quality of the handmade Japanese paper. In addition, when preservatives are used, handmade Japanese paper contains harmful substances, which may cause health hazards and lead to environmental pollution. It was.

On the other hand, since Non-Patent Document 1 preserves trolley mushrooms by the dry freezing method, physical changes occur in the freezing and drying processes, and there is a risk that the viscosity and the extraction amount may be reduced as compared with the berries obtained from trolley mushrooms immediately after harvesting. There is. In addition, since it is easy to absorb moisture and oxidize, it is easy to change quality, and packaging by sealing, mixing of antioxidants, and the like are necessary. Furthermore, since the troro mallow obtained by the dry freezing method is vulnerable to impacts and vibrations, packaging is required to prevent breakage, etc., and the storage efficiency is poor due to the small volume change after drying. It was.
For these reasons, it has been desired to develop a technique capable of storing trolley mushrooms for a long period of time without using preservatives and the like, and maintaining the quality while suppressing a decrease in the viscosity and extraction amount of the extracted berries.

  The present invention has been developed to solve the above-mentioned problems, and the object of the present invention is that it can be stored for a long period of time while maintaining the quality of troro-oyster, and the extraction amount and viscosity of viscous substances It is an object of the present invention to provide a method for preserving trolley mushrooms and a method for improving the viscosity thereof.

  In order to achieve the above object, the present invention provides a trolley mushroom that can be stored for a long period of time through a vacuum sealing process in which the harvested troro mallow is stored and a slow freezing process in which the troro mucking is performed by a slow freezing means in this vacuum sealed state. It is a storage method.

  Further, the present invention is a process of slowing the freezing rate so that the slow freezing step has a time for passing through the maximum ice crystal formation zone when the temperature of the trolling water is lowered is equal to or longer than the time for the trolling to the cell by the ice crystals. This is a method for preserving Troloaoi.

  Further, the present invention is a method of storing trolley mushrooms in which the harvested trolley mushrooms are stored in a vacuum bag and sealed in a vacuum, and then the bag is slowly frozen to -30 ° C.

  On the other hand, another invention is an extraction process for extracting a viscous substance from a troro-oyster after passing through a vacuum-sealing process in which the harvested tro-rooy is stored, a slow-freezing process in which the tro-rooy is squeezed with a slow freezing means in this vacuum-sealed state, and a thawing process. This is a method for improving the viscosity of a troolo mallow whose viscosity has been improved through a process.

  In another invention, the slow freezing step is slowed so that the time required to pass through the maximum ice crystal formation zone when the temperature of trolling is reduced is equal to or longer than the time when trolling is destroyed by ice crystals. This is a method for improving the viscosity of troro-aoi as a process.

  In addition, another invention is a method for improving the viscosity of a troolo mallow that allows a viscous substance obtained through the extraction process to be extracted at substantially the same degree when the extraction process is repeated at least about 19 times.

  Another invention relates to a method for improving the viscosity of trolley mallow, wherein the absorbance of the viscous substance is 0.349 Abs or less.

  According to the present invention, there is provided a method for storing trolling water that can be stored for a long period of time while maintaining the quality of trolling water, and can improve the extraction amount and viscosity of the paste, which is a viscous substance, over a long period of time. Moreover, it is possible to produce good quality handmade Japanese paper by reducing the amount of lye contained in the obtained sash, and because it does not contain harmful substances such as chemicals, such as sick house syndrome due to handmade Japanese paper after paper making It is possible to prevent the occurrence of health damage and prevent environmental pollution, and it is possible to improve the value of handmade Japanese paper. For this reason, it is also possible to make a decorative item with higher decorativeness using handmade Japanese paper made using this thread.

  In addition, according to the present invention, the maximum ice crystal formation zone until the trolling can be completely frozen is not less than the time when the trolling can destroy the cellular tissue, so that the moisture contained in the cell is outside the cell. You can freeze more and extract more trolls.

  In addition, according to the present invention, since the cellulose sealed in a vacuum bag is slowly frozen to −30 ° C., cells are necrotized, so that the progress of decay due to the generation of ethylene gas is suppressed. Long-term storage is possible without using.

  On the other hand, according to another invention, a method for improving the viscosity of trolley can be preserved while maintaining the functionality of trolley, and it is possible to obtain a paste from trolley that has an extraction amount and viscosity almost the same as when harvested. It is.

  In addition, according to another invention, the maximum ice crystal formation zone until the trolling can be completely frozen is longer than the time when the trolling can destroy the cell tissue, so that the moisture contained in the cell is discharged outside the cell. When it is frozen in a state and thawed, it can dissolve more of the moisture that has flowed out of the cells and extract more nellies from the taro mallow.

  In addition, according to another invention, it is possible to repeatedly extract berries having the same viscosity from stored trolley mushrooms, and to extract a large amount of berries efficiently from harvested trolley mushrooms.

  In addition, according to another invention, it becomes possible to suppress the amount of impurities such as lye generated in the throat obtained after long-term storage, and it is possible to make high-quality Japanese paper using this throat.

It is the flowchart which showed an example of the preservation method and the viscosity improvement method of the trolley mushroom of this invention. It is the graph which showed the relationship between slow freezing and quick freezing. It is the schematic diagram which showed the growth process of the ice crystal. (A) is the schematic diagram which showed the growth process of the ice crystal | crystallization at the time of slow freezing. (B) is the schematic diagram which showed the growth process of the ice crystal | crystallization at the time of rapid freezing. It is a graph which shows the result of an absorbance measurement test. It is a graph which shows the result of a viscosity measurement test.

  Hereinafter, preferred embodiments and actions of the method for preserving trolling mallow according to the present invention will be described with reference to the drawings. In the flowchart of FIG. 1, an example of the method for storing trolling water of the present invention is shown. The method for preserving trolling mushrooms of the present invention includes a vacuum sealing process and a slow freezing process, and in this embodiment, each process of the harvesting process, the cleaning process, the vacuum sealing process, and the slow freezing process including these processes. The method of preserving troro mallow is described.

In the above-mentioned process, in the harvesting process, for example, trolling mushrooms that have been cultivated at a general harvesting time from September to October are harvested. Then, after harvesting, taro aoi is separated from other parts (stems, leaves, etc.).
Next, in the washing step, the harvested taro aoi is washed. This washing may be performed with general water washing, and mud or insects attached to the troro mallow can be washed away.

  Subsequently, in the vacuum sealing process, the harvested taro aoi is vacuum sealed. In the vacuum sealing step, the cleaned troro mallow is stored in a vacuum bag, for example, and vacuum sealed. This vacuum sealing process blocks the oxygen and moisture of the troro mallow, and prevents the growth of the bacterium by preventing the growth of bacteria. At the time of the vacuum sealing process, it is not always necessary to store the trolley muck in the vacuum bag, but may be stored in a container such as a vacuum container. In this case, it is advisable to put trolley mushrooms beforehand in a bag made of synthetic resin such as polyethylene.

  Next, the vacuum-sealed troro mallow is slowly frozen to −30 ° C. by a slow freezing step. The slow freezing step in this embodiment is a step in which the freezing rate is slowed so that the time for passing through the maximum ice crystal formation zone when the temperature of trolling is reduced is equal to or longer than the time for trolling to destroy cells by ice crystals. is there.

  In detail, in FIG. 2, the maximum ice crystal formation zone is a temperature zone in which ice crystallizes from the start of freezing until the material completely freezes when the temperature of the material is lowered. In this temperature zone, the freezing curve, that is, the gradient indicating the change in temperature with respect to the cooling time is gentler than the previous gradient. That is, the time required to pass through the maximum ice crystal formation zone when the temperature of the trorooy is lowered is the time taken for a gradual temperature drop of the freezing curve from the time when the trorooy is completely frozen until it completely freezes. This is called freezing time or effective freezing speed. Generally, if the time required for freezing is within 30 minutes, it is regarded as “rapid freezing”, and if it is longer, it is regarded as “slow freezing”. Yes.

In addition, the time required for troro-aoy to break down by ice crystals is the time it takes for ice crystals that have grown along with the expansion of the volume when the substance is frozen to break the cell membrane and freeze outside the cells. Say time. In that case, the volume at the time of freezing generally expands by about 6 to 9% as compared with that before freezing.
For these reasons, in the above-described slow freezing step, when the temperature of the taro aoi is lowered, the slow freezing is performed until the cells of the taro aoi are destroyed.

In this case, in FIG. 2, it takes more than 30 minutes for the cell membrane to be destroyed by ice crystals after trolling begins to freeze, which is necessary for the slow freezing step in the present invention. The time T is set longer than the time required for freezing (30 minutes). In the figure, T ₁ represents the freezing time required at the time of quick freezing, T ₁ the freezing time required is within 30 minutes.
In addition, the cooling temperature at the time of slow freezing is not limited to −30 ° C., and may be an appropriate temperature within a range from −30 ° C. to −18 ° C. For this reason, a slow freezing process can also be implemented using the freezer which has a general cooling capacity.

  Next, a method for improving the viscosity of trolley mallow will be described. FIG. 1 shows an example of a method for improving the viscosity of trolley mallow. In another invention, the method for improving the viscosity of troolo mallow is obtained by performing the extraction process after the vacuum sealing process and the slow freezing process in the above-described method for preserving the troro mallow. It is intended to improve. The steps in this method for improving viscosity will be described below, but the harvesting step, the washing step, the vacuum sealing step, and the slow freezing step are the same as the method for preserving trolley mushrooms, so that the description thereof is omitted.

The extraction process in the present embodiment includes a thawing process, a crushing process, and an immersion process.
In the thawing step, the taro mallow frozen in the slow freezing step is thawed by an appropriate thawing means such as thawing with a refrigerator, natural thawing, or thawing with water. At this time, as in the slow freezing step, it is preferable to slow down the thawing rate so that the time for passing through the maximum ice crystal formation zone of the trorooy is longer than the time for the trorooy to break down the cells by ice crystals. . After the thawing process, the bag is opened and the troro mallow is taken out and soaked in water as necessary. The time for soaking in water is preferably, for example, about 2 to 3 days, which is the same as in the case of extracting nellies from trooi mushrooms immediately after harvesting.

  Next, in the crushing step, the thawed troro mallow is crushed to break the fibers. This operation is performed, for example, by hitting with a mallet. At this time, the troro-oyster fiber is crushed to the tip of the root while adjusting the force so as not to be crushed more than necessary.

  In the dipping process, the taro aoi that has undergone the thawing process and the crushing process after slow freezing is directly immersed in water. The container for immersion may be an appropriate one, for example, a general bucket may be used. The troro mallow crushed in the crushing process is put into this soaking container, and an appropriate amount, for example, about 10 to 20 L of water is added to 1 kg of troro mallow to immerse the troro mallow in water. Then, by replacing the water several times until a certain amount of lye is removed, a viscous substance, i.e., jelly, is extracted from the trolley that is suitable for handmade Japanese paper. Since this thread has a high viscosity, it is desirable to dilute and use the extracted thread when actually spreading Japanese paper.

  The dipping process can be repeatedly applied to the taro aoi that has undergone the thawing process and the crushing process, and the neri obtained through the extraction process is approximately the same viscous material when the extraction process is repeated at least about 19 times. Can be extracted.

In addition, after a dipping process, you may make it filter nelly with a suitable filtration apparatus as needed, Thus, the filtration process may be included in the extraction process.
In addition, the vacuum sealing process, the slow freezing process and the extraction process, the harvesting process, and the washing process described above are preferable examples of each process in the method for preserving troarooy and improving the viscosity thereof. It can be set as a suitable aspect according to implementation.

  According to the method for preserving trolley mushroom and the method for improving its viscosity according to the present invention, the troro mallow nelly extracted by the extraction process is subjected to the slow freezing process described above, so that the cells of troro mallow are necrotic and rot due to generation of ethylene gas By suppressing the progress, it can be stored for a long time without using a preservative or other chemicals. For this reason, while improving the value of handmade Japanese paper while suppressing the occurrence of health damage and environmental damage, the necessary amount of trolley can be ensured even in the summer when trolley is insufficient, and nellies can be extracted from the trolley.

Further, in the slow freezing step, since the time required for freezing is long, the growth of ice crystals is promoted as shown in FIG. 3 (a), and the dripping at the time of thawing increases, so that cells and tissues are destroyed. As a result, compared with the case where trolley mushrooms are preserved by drying or using a preservative, the viscosity of the berries is remarkably improved, and the amount of berries obtained can be increased up to about 5 times. . Furthermore, since it is possible to suppress lye that adversely affects the quality of handmade Japanese paper, the quality of handmade Japanese paper can be further improved.
In addition, in FIG.3 (b), the comparative example by quick freezing is shown. In this case, ice crystals are difficult to grow due to rapid freezing, and drip during thawing is reduced.

Next, in order to observe changes in the state of lye discharge due to differences in storage, the absorbance measurement test was carried out using a spectrophotometer. The conditions of the troolo mallow used in this test are as follows.
The trolley mallow used for sample A was 240 g that was dried in a cool and dark place after harvesting (trolo mallow used in general papermaking).
The trolley mushroom used for sample B is in accordance with the above-described trolley mushroom storage method and viscosity improving method. The trolley mushroom is vacuum-packed in the vacuum sealing process after harvesting, and then the freezing period of about 3 months in the slow freezing process. In addition, it was 240 g that was frozen for about 1 month in the refrigerator in the thawing step.

Next, nellies are extracted from each of the above-mentioned trolleys by an extraction process. In the extraction process, each taro aoi was soaked in water for about 8 hours in the thawing process, beaten with a wooden mallet in the crushing process to loosen the fibers, and nellies were extracted with a bucket filled with water in the soaking process. And at the time of a measurement, what collected nail | claws 500mL from each bucket which put sample A and B was used.
These were centrifuged for 10 minutes at a rotational speed of 3000 rpm, and the supernatant was collected and diluted with a distillate to measure with a spectrophotometer. At that time, the absorbance at 265 nm was measured. The measurement results are shown in Table 1, and a graph of Table 1 is shown in FIG.

  From Table 1 and FIG. 4, the absorbance of Sample B was 0.349, and the absorbance of Sample A was 1.875. From this result, the absorbance of the sample B was about 1/5 or less of the absorbance of the sample A, and a nelly with less impurities such as lye was obtained. Further, it was confirmed that the sample B was less turbid and less impurity than the sample A even when visually recognized with the naked eye.

Subsequently, the viscosity of trorooy mushrooms was measured in order to observe changes in viscosity due to differences in storage methods. The conditions of trolley mallow used in this viscosity measurement test are as follows.
The taro aoi used for the sample C was 520 g according to the above-described method for preserving the troro aoi and the method for improving its viscosity, which was vacuum-packed in a vacuum sealing step, and once thawed and then thawed.
The taro aoi used for the sample D was 52 g that was dried for about 1 year and 6 months in a cool dark place after harvesting (troloa oyster used in general papermaking).

  Each of these tropical mallows was soaked in water for about 48 hours, and then beaten with a mallet to loosen the fibers, and the berries were extracted with a bucket filled with water. The extraction of this nelly was repeatedly performed on the trochoids after loosening the fibers, and when measuring the viscosity, the nellies of each bucket containing samples C and D were filtered, and 500 mL each was collected from this. A thing was used. Furthermore, after filtration, all the water was replaced after one measurement, and the sample was filtered after adding 4 L of water each time during each measurement.

  At the time of measurement, the temperature of each sample is adjusted to 20 ° C., and a B-type viscometer (B8H type manufactured by Tokyo Keiki Co., Ltd., rotation speed: 0.5 to 100 rpm, viscosity: ± 2% vs. rated value) is used. The viscosity was measured separately from the first to the 22nd. The measurement results are shown in Table 2, and a graph of Table 2 is shown in FIG. In addition, in order to compare with these viscosities, the measurement result of the viscosity of ion-exchange water which is a common solvent and is used as a reference for comparison is described.

From the results of Table 2 and FIG. 5, the viscosity of Sample C and Sample D is higher than the viscosity of ion-exchanged water. As a result, it was confirmed that nellie was extracted by troro-aoi.
The viscosity of the sample C continuously shows a high value, specifically, a high value up to the 19th time. Thereby, it was confirmed that the viscosity of the throat obtained by the above-described method for improving the viscosity of trolley mallow is similar when the extraction process is repeated 19 times. On the other hand, the viscosity of the sample D is maintained until the fourth time. From this, it can be said that, compared with the sample C, the extraction amount of the nelly obtained from the same amount of trooy can be reduced.
From the results of the above examples, the neri obtained by the above-described method for preserving troro-oyster and the method for improving its viscosity are more viscous when stored for a longer period of time compared to the case where tro-rooy is dried and stored. It was confirmed that the decrease was suppressed and a large amount of extraction could be secured.

  T Maximum ice crystal formation zone transit time

Claims (7)

  2. A method for preserving troro-oi, which is capable of storing tro-rooy for a long period of time through a vacuum-sealing process in which harvested tro-roia is housed and a slow-freezing process in which the tro-rooy is stored in the vacuum-sealed state with a slow freezing means.   2. The slow freezing step according to claim 1, wherein the slow freezing step is a step of slowing the freezing rate so that the time for passing through the maximum ice crystal formation zone when the temperature of trolling is reduced is equal to or longer than the time for cell destruction of trolling by ice crystals. How to save the trolley mushrooms.   3. The method for preserving troro mallow according to claim 1 or 2, wherein the harvested troro mallow is stored in a vacuum bag and sealed in a vacuum, and then the bag is slowly frozen to -30 ° C.   Viscosity is improved through a vacuum sealing process that contains the harvested taro aoi, a slow freezing process in which the troro mallow is slowly frozen in this vacuum sealed state, and a thawing process, followed by an extraction process that extracts the viscous material from the troro mallow. A method for improving the viscosity of troolo mallow characterized by the above.   5. The slow freezing step according to claim 4, wherein the slow freezing step is a step of slowing the freezing rate so that the time for passing through the maximum ice crystal formation zone when the temperature of the trolling water is lowered is equal to or longer than the time for trolling to the cell by icy crystals. To improve the viscosity of the troro-aoi.   6. The method for improving the viscosity of trolley mushroom according to claim 4, wherein the viscous substance obtained through the extraction step can be extracted with substantially the same viscous substance when the extraction step is repeated at least about 19 times.   The method for improving the viscosity of a trolley mallow according to any one of claims 4 to 6, wherein the absorbance of the viscous substance is 0.349 Abs or less.

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