JP2011078400A - System for freeze-preservation and shipping of dried persimmon - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve a problem of a dried persimmon comprising poor preservability to restrict the persimmon as a seasonal item of winter season from December to February or thereabout and to provide a system for freeze-preservation and shipping of the dried persimmon to serve the high-quality dried persimmon throughout the year by taking advantage of relatively low water-content of the dried persimmon. <P>SOLUTION: Dried persimmons having uniform quality can be served throughout the year by freezing the dried persimmons in a temperature range from -20 to -30°C, preserving while keeping the freshness of the persimmon and shipping in frozen state. Since cells of the dried persimmon are broken in drying process in contrast with fresh fruits, denaturation of the dried persimmon hardly occurs in thawing. There is a tendency to increase surface powder of dried persimmons in the case of cold-storage of the persimmon, however, crystallization is suppressed by freeze preservation. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method of shipping dried persimmons after freezing.

  Traditionally, dried persimmon has been a seasonal product in winter from December to February.

  This is a problem of storability. When the storage temperature is increased, the following problems occur and the quality is remarkably deteriorated.

  First, there is a problem that the color becomes dark due to the progress of the enzyme reaction during storage.

  The next feature is the surface glucose crystal, which is called frost, but it has the problem of sticking to the surface when it absorbs moisture.

  And there exists a problem that it will be in the conditions which are easy to generate | occur | produce bacteria and mold | fungi, when temperature and humidity rise.

  Therefore, focusing on the fact that the moisture content of dried persimmon is relatively low and little alteration when frozen and thawed, we have invented an appropriate storage packaging and shipping system for dried persimmon by determining the optimum conditions for frozen storage.

  There are various inventions related to techniques for freezing and preserving vegetables and fruits.

  Freezing preservation (patent documents 1-8) about vegetables, the preservation method by freeze-drying (patent documents 9), etc. are mentioned as the technique of frozen preservation.

Moreover, the technique (patent document 10) etc. which permeate | freeze the cryoprotectant component in the structure | tissue of fruit and vegetables and patent are mentioned.

These are all techniques for storing fresh vegetables and the like for use in processing, and their properties differ greatly before and after freezing.

  As a technique for freezing and preserving fruits, there is a manufacturing method (Patent Document 11) in which peaches are dried by vacuum freezing. However, peaches are freeze-dried and used as processing raw materials, and the properties after freezing are different.

There are other techniques related to frozen storage of fruits (Patent Documents 12 to 14). However, after freezing, the fruit is in a state different from that before freezing, such as frozen or thawed into a processed raw material.

  There is a method of storing refrigerated raw material by adding a deoxidized material (Patent Document 15) as a method for preserving anpox, but it is a technique related to the timing of starting freezing depending on the water content in the process of making anpox It does not show the mechanism of quality degradation prevention due to.

In addition to the above technique, there is a method for preventing the deterioration of quality caused by the oxygen scavenger (Patent Document 16) as a method for preserving the anpochi but this is not a technique for freezing the dried persimmon.

As a patent related to dried persimmon and frozen storage, there is an invention (Patent Document 17) related to frozen storage after peeling astringent persimmon, but this is related to the process of making dried persimmon and related to frozen storage after the dried persimmon is completed is not.

Japanese Patent Application Laid-Open No. 2007-325578 Japanese Patent Application Laid-Open No. 10-127225 Patent application title: Japanese radish processing method Patent application title: Method for cryopreserving vegetables JP 2000-505072 Frozen spicy raw vegetable product Patent application title: Frozen eggplant and method for producing the same Japanese Patent Application Laid-Open No. 2001-000131 Cooked tomatoes and methods for freezing and thawing them Japanese Patent Application Laid-Open No. 09-294532 Processing method of vegetable by freeze-drying manufacturing method JP-A-11-313605 Processed foods and vegetables that can be stored frozen Japanese Patent Application Laid-Open No. 2006-230387 Whole vacuum frozen manufacturing method of peach Method for producing dried citrus fruit slice Processed food containing gold kiwi fruit pulp Processed food of plum and processed method of plum processed food Patent application title: Method for preserving an anchovy Method for preserving an anchovy JP-A-2000-217536 Astringency Processing Method

The problem of darkening due to enzyme reaction during storage of dried persimmons.

The problem is that the surface glucose crystals that are characteristic during the storage of dried persimmons become sticky due to moisture absorption.

Due to high water activity, it is a condition that tends to cause bacteria and mold.

In view of the above problems, the present invention aims to provide a frozen storage shipping system that can provide high-quality dried persimmons throughout the year, taking advantage of the relatively low moisture content of the persimmons. Yes.

Dried persimmon has a relatively high sugar content of Brix 50% or higher, and a moisture content of 25% to 35%, so it does not freeze in the temperature range of -10 ° C to -20 ° C. Increased risk.

Therefore, it is stored in a freezer in a temperature range of minus 20 ° C. to minus 30 ° C. and shipped in an appropriate process, thereby preventing quality deterioration peculiar to dried straw.

In the case of dried persimmons, because the cell structure changes during the drying process, and the dried persimmons have less water, there is little effect on the alteration of the pulp part due to freezing, and there is no need to worry about the effects of cell wall destruction due to freezing, When thawed, the same texture as before freezing can be maintained.

In order to completely freeze the pulp part having a high sugar content, it is necessary to store it frozen at a temperature range lower than usual.

By storing it in a refrigeration facility of minus 20 ° C. to 30 ° C., the water activity becomes 0, so that the enzyme reaction does not proceed, and thus blackening does not proceed, so that the fading can be maintained.

By freezing the liquid part containing the sugar content in the pulp, the speed at which the sugar content oozes out is suppressed as much as possible, so that an increase in the surface glucose crystals can be suppressed.

Naturally, the water activity is kept low by freezing, so bacteria and mold do not grow.

Effects of the present invention

Throughout the year, we were able to deliver high quality dried persimmons.

It can lead to the development of a new food culture, such as being able to taste cold dried persimmons in summer, and can be said to be a food form that can be called frozen dried fruits (Frozen Dred Fruits) different from conventional dried fruits and frozen fruits.

  Hereinafter, an embodiment of the present invention will be described with reference to FIG.

Each 4 kg of plastic bag is sealed in a plastic bag and dried in a cardboard box in a freezer at minus 20 ° C. to minus 30 ° C. (relative humidity about 30% to 40%).

The dried rice cake is stored in a freezer at minus 20 ° C. to minus 30 ° C. (relative humidity about 30% to 40%).

Dried persimmons during frozen storage are in close contact with each other, so that under the indoor temperature conditions of 0 ° C or higher and 13 ° C or lower, the wind speed is applied to the 4 kg of dried persimmon lump so that the surface glucose crystals do not absorb water and become deliquescent. A wind of 5 m / s is applied by a blower, and it is separated one by one so that the surface is not damaged.

Sorting, packing, and boxing operations are performed based on surface tannins, wrinkles, etc. under conditions of indoor temperature of 13 ° C. or lower.

After completion of product packaging, the product is put on standby in a minus 30 ° C storage.

At the time of shipment, it is possible to provide dried potatoes that maintain quality to the consumer's home by shipping it at about minus 18 ° C and storing it in a home freezer immediately after arrival at each consumer's home. Become.

Frozen storage process diagram

Claims (2)

After freezing dried persimmons at -20 ° C to -30 ° C, store them in a temperature range of -20 ° C to -30 ° C. At the time of shipment, blow them away without damaging the coffins that are in close contact with each other. A system that packs and packs and ships frozen.   Dried persimmon provided by the above method.

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