JP2012223139A - Method for freezing and storing food containing ascorbic acid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a freezing and storing method for freezing and storing foods containing ascorbic acid, capable of safely freezing and storing the food for a long period of time, and capable of freezing and storing the food for a long period of time without deteriorating the nutrient value thereof.SOLUTION: The food containing ascorbic acid is subjected to glazing treatment with strong acid electrolytically generated water, a thin ice layer comprising the strong acid electrolytically generated water is formed on the surface of the food, and the food on which the thin ice layer is formed is quickly freezed and stored while freezing. The thin ice layer covering the food holds the food during being the freezed and stored in a sterilized and antiseptic condition due to sterilizing ability of the same, inactivates an enzyme by modifying protein being an enzyme contained in the food due to the acidity of the same, and greatly suppresses the decomposition of the ascorbic acid contained in the food.

Description

  The present invention relates to a method of glazing a food containing ascorbic acid and storing it frozen.

The consumption of frozen foods such as frozen foods and frozen processed foods is greatly expanding, and foods such as foods and processed foods tend to be stored in a frozen state for a long time. Conventionally, in order to store food in a frozen state, the raw food or the blanched food is glazed, a thin ice layer is formed on the surface of the food, and the food with the surface covered with the thin ice layer is frozen. The method of storage is taken.
In recent years, from the viewpoint of food safety, there has been a demand for a frozen storage method in which food can be stored in a frozen state for a long period of time. A patent application has already been filed under the name "Frozen storage method of food" (see Patent Document 1).

  The invention described in Patent Document 1 is intended for safe frozen storage of food for a long period of time. Prior to freezing and storing food, the surface of the food has an antibacterial water ice coating having sterilizing ability. And the food in this state is stored frozen. According to the frozen storage method, the food is kept in a sterilized state and / or a sterilized state during frozen storage due to the sterilizing ability of the ice film, and is stored safely frozen for a long time.

JP 2004-33053 A

  By the way, the above-described invention described in Patent Document 1 is intended to “safely store food in a frozen state for a long period of time”. There is no disclosure about “refrigerated storage for a period of time”.

  Therefore, an object of the present invention is to provide a frozen storage method capable of “freezing and storing frozen food for a long period of time safely”, as well as “freezing food for a long period of time without impairing its nutritional value”. It is to provide.

The present invention relates to a method for freezing and storing a food containing ascorbic acid. The frozen storage method according to the present invention is a method of glazing and storing frozen foods such as root vegetables and leaves containing ascorbic acid, employing strongly acidic electrogenerated acidic water as glaze-treated water, The food is glazed with strongly acidic electrolytically generated acidic water, and the glazed food is rapidly frozen and stored frozen.
In the frozen storage method according to the present invention, foods such as fresh root vegetables and leaves, processed foods obtained by cutting these foods (processed foods), and the like can be used as the food. A blanched food can be employed.
Further, in the frozen storage method according to the present invention, as the treatment water used for the glazing treatment of the food, electrolytic production generated in the anode-side electrolytic chamber by diaphragm membrane electrolysis using a dilute aqueous solution of sodium chloride as electrolyzed water Water (strongly acidic electrogenerated acidic water) can be employed.

In the frozen storage method according to the present invention, a thin ice layer made of strongly acidic electrolytically generated acidic water is formed on the surface of a glazed food. The thin ice layer formed on the surface of the food keeps the food in the frozen state in a sterilized state and / or sterilized state due to its sterilizing ability. The protein, which is an enzyme component contained, is denatured to inactivate the enzyme, and the decomposition of ascorbic acid, which is a nutrient component contained in the food, is greatly suppressed.
For this reason, according to the frozen storage method of the present invention, the food can be safely frozen and stored for a long period of time due to both these actions of the thin ice layer, and the nutritional value of the food is not impaired. Can be stored frozen for a long time.

It is process drawing which shows each process which is one Embodiment of the frozen storage method which concerns on this invention with a block. It is a graph (a) and (b) which show the influence of frozen storage on the viable count of each foodstuff (root vegetables) which carried out glaze processing. It is a graph (a) and (b) which show the influence of frozen storage on the viable count of each food (leaf material) which carried out glaze processing. It is the graphs (a) and (b) which show the influence of the frozen storage which has on the ascorbic acid content of each foodstuff (root vegetables) which carried out the glaze process. It is the graphs (a) and (b) which show the influence of the frozen storage on the ascorbic acid content of each foodstuff (leaf material) which carried out the glaze process.

The present invention relates to a method for freezing and storing a food containing ascorbic acid. The frozen storage method according to the present invention is characterized in that a food containing ascorbic acid is glazed with strongly acidic electrogenerated acidic water as treated water, rapidly frozen and stored frozen. .
In the frozen storage method according to the present invention, food containing ascorbic acid is a target for frozen storage, and typical examples of the food are vegetables containing ascorbic acid such as root vegetables and leaves. Potato, carrot, broccoli, asparagus, spinach, leeks and the like. These vegetables can be subjected to freezing storage in the form as they are or in an appropriately cut processed state.
The glaze treatment defined by the frozen storage method according to the present invention is similar to the glaze treatment that is generally performed, and a thin ice layer is formed on the surface of the food by immersing or submerging the food to be frozen in glaze-treated water. To form. However, in the frozen storage method according to the present invention, the object of frozen storage is specified as a food containing ascorbic acid, and strongly acidic electrolytically generated acidic water is adopted as glaze treated water. is there. As the electrolytically generated acidic water, electrolytically generated acidic water (strongly acidic electrolytically generated acidic water) generated by diaphragm membrane electrolysis using a dilute aqueous solution of sodium chloride as electrolyzed water can be suitably used.

  In addition, in the glaze treatment defined by the frozen storage method according to the present invention, it is possible to employ raw food, but it is also possible to employ food that has been subjected to heat treatment (branching treatment) such as boiled food.

  In such a glazed food, a thin ice layer made of strongly acidic electrolytically generated acidic water is formed on the surface of the food. The food on which the thin ice layer is formed is quickly frozen and stored frozen in a freezer.

  FIG. 1 shows an embodiment of a frozen storage method according to the present invention. In the figure, each step of the frozen storage method is shown in blocks. In this embodiment, raw food and food that has been blanched are employed as the target for frozen storage. For this reason, the said embodiment is comprised in three processes, a blanching process, a glaze process, and a frozen storage process.

  The blanching treatment step includes a steam convection type oven, and blanches the food by steam heat treatment using the oven. In this embodiment, the food is steamed for 1 minute to be in a semi-lived state and the food is steamed for 3 minutes to be in a fully heated state. Therefore, in this embodiment, the objects of the glazing process are three types of foods: a raw food that has not been blanched, a half-boiled food that has been blanched, and a completely heated food.

  In the glaze treatment process, raw food, frozen semi-food, and fully heated food are immersed in glaze-treated water to form a thin ice layer on the surface of the food. In the present embodiment, strong acid electrolytically generated acidic water (Example) and pure water (Comparative Example) are employed as the glaze-treated water.

  In the present embodiment, as strongly acidic electrolytically generated acidic water, electrolytically generated acidic water generated in the anode side electrolysis chamber of the diaphragm membrane electrolytic cell is adopted in diaphragm membrane electrolysis using a dilute aqueous solution of sodium chloride as electrolyzed water. ing. The electrolytically generated acidic water is strongly acidic electrolytically generated water having a pH of about 2 to 3.5.

  In the frozen storage process, the glazed food is quickly frozen and stored in a freezer. In this embodiment, it is stored frozen for 7 days in a freezer set at about -20 ° C.

  In this way, food that has been frozen and stored for a long period of time has a thin ice layer made of strongly acidic electrogenerated acidic water formed on the surface of the food in the glaze treatment process. When formed in the acidic water produced, the thin ice layer has bactericidal ability, denatures the protein, which is an enzyme component contained in the food, inactivates the enzyme, and ascorbic acid contained in the food It has the ability to suppress decomposition that significantly suppresses the decomposition of.

For this reason, during the frozen storage of the frozen food, the thin ice layer retains the food during the frozen storage in a sterilized state and / or aseptic condition due to its sterilizing ability, and also due to its ability to prevent degradation. Then, the decomposition of ascorbic acid contained in the food is prevented.
Therefore, according to the frozen storage method, the food can be safely frozen and stored for a long period of time due to both of these actions in the thin ice layer formed of the strongly acidic electrolytically generated acidic water, The food can be stored frozen for a long time without impairing its nutritional value (ascorbic acid).

  In this example, various root vegetables and leaves and other vegetables were employed as foods, and an experiment for freezing and storing according to one embodiment of the frozen storage method according to the present invention shown in FIG. 1 was attempted. . In this experiment, potatoes and carrots that are root vegetables are used as foods containing ascorbic acid, and broccoli, asparagus, spinach, and green onions that are leaves.

  Among these foods, potatoes and carrots were sliced to a size of (length 5 mm x width 5 mm x height 3 mm), broccoli was cut into bite sizes, and asparagus and spinach were cut into 3 to 4 cm. As for stuff and leeks, chopped foods were used as sample foods.

  (1) Blanching treatment: In this experiment, in the blanching treatment step, a steam convection type oven was used and a blanching treatment (steam mode 100 ° C.) was performed for 0 minute, 1 minute, 3 minutes, Three types of foods were prepared: a half-life food and a fully-heated food.

(2) Glaze treatment: In this experiment, two types of glaze treated water, pure water and strongly acidic electrogenerated acid water, were adopted as the glazed water, and the above-mentioned raw food, semi-raw food, and complete heating were used. The food was immersed in glaze-treated water and subjected to glaze treatment, and a thin ice layer resulting from each of the adopted glaze-treated water was formed on the surface of each food.
(3) Frozen storage treatment: In this experiment, each glazed food was snap frozen and stored in a freezer set at about -20 ° C for 7 days.
(4) Measurement items: In this experiment, the number of viable bacteria and the content of ascorbic acid were measured for each frozen food stored frozen. A conventional method using an agar medium was used to measure the number of viable bacteria, and a hydrazine colorimetric method was used to measure the content of ascorbic acid. In addition, in this experiment, the external appearance of each frozen food was also observed and the presence or absence of the change was confirmed.
(5) Results and discussion (viable bacteria count): Regarding the number of viable bacteria, in all frozen foods, frozen foods glazed with strongly acidic electrogenerated acidic water compared to frozen foods glazed with pure water. , Confirming that it is decreasing quickly and significantly. The effects of frozen storage on the viable count of frozen foods treated with glaze are shown in the graphs of FIG. 2 (a: potato, b: carrot) and FIG. 3 (a: broccoli, b: asparagus).
(6) Results and Discussion (Ascorbic Acid Content): As for the content of ascorbic acid, in all frozen foods, frozen foods glazed with strongly acidic electrogenerated acidic water are frozen foods glazed with pure water. It is confirmed that it retains more ascorbic acid than The effects of frozen storage on the content of ascorbic acid in a frozen food that has been glazed are shown in the graphs of FIG. 4 (a: potato, b: carrot) and FIG. 5 (a: spinach, b: leek).
(7) Results and Discussion (Changes in Appearance): Appearance is slightly different between root vegetables and leaves. There is no change in the appearance of root vegetables between frozen foods glazed with strongly acidic electrogenerated acidic water and frozen foods glazed with pure water. On the other hand, the appearance of leaves (green vegetables) was not blanched (raw), and frozen food that had been glazed with strongly acidic electrogenerated acid water and glazed with pure water. There is no change between frozen foods. On the other hand, frozen foods that have been blanched (half-life, fully heated) and glazed with strongly acidic electrogenerated acidic water have a green color fading (green) than frozen foods that have been glazed with pure water. Decreased). The green fading is presumed to be due to the influence of blanching treatment because complete heating is more severe than half-living. The changes in the appearance of the frozen food in the frozen storage after the glaze treatment are shown in Table 1 for root vegetables and in Table 2 for leaves (green vegetables).

Claims (4)

It is a method of glazing and storing frozen food containing ascorbic acid, glazing the food using strongly acidic electrogenerated acidic water as treated water, rapidly freezing and storing the glazed food A method for freezing and storing a food containing ascorbic acid characterized by the above. The frozen storage method of the foodstuff containing ascorbic acid of Claim 1 WHEREIN: The fresh foodstuff is employ | adopted as the said foodstuff, The frozen storage method of the foodstuff containing ascorbic acid characterized by the above-mentioned. The frozen storage method of the foodstuff containing ascorbic acid of Claim 1 WHEREIN: The foodstuff blanched as the said foodstuff is employ | adopted, The frozen storage method of the foodstuff containing ascorbic acid characterized by the above-mentioned. In the frozen storage method of the foodstuff which contains ascorbic acid as described in any one of Claims 1-3, the process water used for the glaze process of the said foodstuff is diaphragm electrolysis which uses the dilute aqueous solution of salt as electrolyzed water A method for frozen storage of food containing ascorbic acid, characterized in that the product is electrolytically generated acidic water produced in step (1).

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