JP2012244987A - Method for freeze-preserving paprika and green pepper - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a freeze-preserving technique for giving a fresh state before preserving to paprika and green pepper even when fresh freeze-preserving followed by thawing.SOLUTION: This freeze-preserving technique includes adjusting sorbitol which influences the freeze temperatures of paprika and green pepper, and adding pectin which is related to weakness of fruit flesh, together with calcium lactate having nonmetallic ion so as to restore the freshness degree of fruit flesh after freeze-preserving.

Description

  The present invention relates to long-term freezing storage of paprika and peppers in fruits and vegetables, and is a technique that can be provided to consumers in a raw state before storage after being frozen and thawed.

  Among the agricultural products, the current situation is that most of the agricultural products are discarded, except for some items that can be pickled in the case of worm-eaten or wounded products. Among them, when paprika and peppers are used as ingredients, most of them are used as ingredients except for stuffed dishes such as meat stuffing, but they are raw materials after harvesting. Even though it is currently frozen and frozen, it can not be used because it is frozen and burned (frostbite). Generally, even if it is stored at room temperature or refrigerated, it cannot be used after a certain period of time and is discarded. Is the current situation.

  An object of the present invention is to develop a frozen storage method that can be used as a raw cooking material after thawing paprika and peppers, which has not been made at present.

  The invention of claim 1, which solves this problem, sets the freezing temperature of fruits and vegetables to prevent cell deterioration due to freezing so that paprika and bell pepper can be thawed and used in a raw state after being frozen. We decided to solve this problem by adjusting the sorbitol, which affects the pectin and non-metal ions.

  According to the present invention, wounds, worms, and wastes that have been disposed of in the past can be supplied as a product to consumers in the restaurant, vegetable industry, and general households by removing damaged parts and cutting them into a peeled shape.

Usually, when paprika and peppers are completely frozen and then thawed, they become so soft that they cannot be used as general cooking ingredients. This is usually referred to as freeze-burning, but is due to the destruction of the cells caused by freezing.
In order to make the cell destruction less likely to occur, a trial was carried out in which the content of pectin contained in a small amount in berries was increased and the content of sorbitol, which affects the freezing temperature of berries, was also increased. In the process of increasing the sorbitol content, non-metal ions were allowed to act in order to increase the cell binding of pectin, and a calcium lactate was used in combination.

上記の量を２組用意し、裁断しピール状にしたパプリカ、ピーマンを其々上記、配合液の３倍量を浸漬し２４時間後、網状のトレーに移し、工業用扇風機にて風を当てながら表面の水分除去をおこなった後、急速凍結庫で凍結をした後、通常の冷凍庫でマイナス２５℃の保管をした。As a result of several trial productions, good results were obtained with the following trial productions.
First, paprika and peppers are cut into 5 mm widths, peeled into strips, washed, drained with a centrifugal dehydrator, immersed in an aqueous solution of 5% pectin for 12 hours, and then drained (liquid draining). Then, it was immersed in the following blended aqueous solution for 24 hours.

Prepare two sets of the above amounts, cut the peeled and peeled paprika and peppers into each of the above three times the amount of the blended solution, transfer to a net-like tray after 24 hours, and apply wind with an industrial fan. However, after removing the moisture on the surface, it was frozen in a quick freezer and then stored at −25 ° C. in a normal freezer.

After 240 hours of storage at minus 25 ° C in a freezer, move to the refrigerator and slowly thaw at a temperature in the refrigerator of 10 ° C to 12 ° C to confirm the results. It was possible quality.
The same processing and storage were performed 5 times, but the results were almost the same as before cutting and when cutting.
From this result, it was ensured that paprika and peppers were in a state of freshness before freezing storage after freezing and freezing storage.

      The pre-treated frozen storage technology according to the present invention can be applied commercially, and not only to improve the profits of producers of paprika and peppers, but also to commercial consumers and users of restaurants, etc. Have potential.

  The figure represents the processing steps of the present invention.

Claims (1)

Freezing and freezing paprika and peppers of fruits and vegetables, and after a long time thawing Freezing and baking even after returning to room temperature, storage method and product that keeps the raw state before freezing without causing cell destruction.

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