JP2013172687A - Method of manufacturing packed, half-dried persimmon - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a storage method for appropriately storing over a long period a half-dried persimmon having a water content in excess of 50%, so that it can be eaten throughout the year.SOLUTION: A method of storing a half-dried persimmon includes: a skin-peeling step for peeling skin from a persimmon, a drying step for applying infrared radiation to the peeled persimmon peeled in the skin-peeling step, drying, aging, and removing astringency to obtain a dried persimmon with a water content of not less than 50% and not more than 60%, and a sealing step for sealing the dried persimmon obtained through the drying step into a sealing bag within 30 minutes from a time when the water content is not less than 50% and not more than 60%.

Description

  The present invention relates to a method for producing bagged semi-dried persimmons.

  Dried persimmons are peeled from ginger, dried for 15-30 minutes with sulfur fumigation for bleaching, sterilization and insecticidal purposes, or dried in the sun at 40 ° C and 60-70% humidity. The temperature is lowered in the middle to make the moisture uniform, and then drying is continued again, and the drying is completed in about one week. Also, instead of thermal drying, sulfur fumigation is followed by far-infrared irradiation to shorten the processing days.

  In addition, with the recent aging of society, the demand for soft semi-boiled dried persimmons has increased steadily. Semi-dried rice cake is a dried rice cake having a water content of 35% or more, as represented by Ampo rice cake.

JP 2006-75037 A

  As mentioned above, in recent years, there has been a demand for softer, semi-dried dried persimmons, but even the most soft ampo persimmons that are currently available on the market have their water content. Only about 35-45%. In other words, although it is possible to produce ampo rice cake with a water content exceeding 50%, dried rice cake with a high water content has various difficulties in terms of long-term storage, and can be used for edible use throughout the year. , Distribution and transportation in the market was difficult.

  First, there is a case where a conventional semi-boiled rice cake (ampo rice cake) has been confirmed to have a modding phenomenon in which moisture oozes out after production. When the moisture of the semi-dried persimmon oozes out into the outer shell of the persimmon, even if the persimmon is stored hermetically, mold may form on the surface. In particular, in the past, semi-dried persimmons were transported from the drying room to another room and packaged several hours later. As a result, the dried persimmons were taken up by excess moisture in the air, which caused a modding phenomenon.

  In addition, when a semi-dried rice cake with a large amount of water is sealed, there is a problem that carbon dioxide gas is generated in the sealed bag and the sealed bag expands when fermentation of the ampo rice cake, which is a semi-dried rice cake, proceeds. If the sealed bag containing the semi-dried rice cake is inflated, for example, if it is transported by truck, the sealed bag may be ruptured, and the dried bag in the sealed bag may jump out.

  In addition, the fermentation progresses as the pulp of the half-boiled dried persimmon softens. At this time, carbon dioxide is generated by the respiration of semi-dried rice cake. Then, when the dried rice cake is sealed with a sealed bag, there is no escape for carbon dioxide, and the sealed bag is filled with carbon dioxide. For this reason, the semi-dried rice cake is soaked in carbon dioxide in a sealed bag, and the carbon dioxide that is squirted soaks into the pulp. In this way, when the bag that sealed the semi-dried rice cake swells to the maximum, there was a problem that the drip leached out and the dried rice cake had an unusual taste.

  Also, if the semi-dried dried persimmon enclosed bag is left in a fully swelled condition and the dried persimmon is left soaked in carbon dioxide, the fruit meat of the semi-dried dried persimmon will be bleached and the surface will turn whitish. As described above, it has been confirmed that the dried persimmons having a whitish surface have a bad taste.

  Furthermore, although it is desired that semi-dried persimmons with a water content of over 50% can be provided to consumers, semi-dried persimmons with a water content of over 50% have residual astringency. Has been confirmed.

  As described above, it is now difficult to manufacture ampo-potatoes with a water content exceeding 50%, store them for long-term consumption, and distribute and transport them. It had been. In addition, although there are cases where desiccated persimmons are made into dried persimmons, the taste is inferior because alcohol odor remains, the flesh is crisp, and the sweetness is low. In addition, the dried persimmon dried persimmons are dull in color and do not look delicious. For this reason, it is not realistic to turn the debuckle ア ン into an ampo 柿.

  Therefore, an object of the present invention is to solve any one or more of the above problems. That is, the present invention provides a method for producing bagged semi-dried persimmons in order to appropriately preserve long-term semi-dried persimmons whose water content exceeds 50% so that they can be edible throughout the year. Objective.

In order to solve the above problems, in the method for producing a half-boiled dried persimmon according to the present invention,
A peeling process to peel raw material cocoons,
In the far-infrared chamber, a drying step of irradiating far-infrared rays to the peeled cocoon peeled in the peeling step, drying, ripening, and removing astringency, and obtaining a dried strawberry having a moisture content of 50% to 60%;
A sealing step of sealing the dried persimmon obtained through the drying step in a sealing bag within 30 minutes from when the moisture content becomes 50% or more and 60% or less is performed.
In addition, the moisture content here is 50% or more and 60% or less, that the weight of the dried straw after the drying process is 50% by weight or more and 60% by weight with respect to the weight of the peeled straw after the peeling process. means.

  As in the above process, the dried cocoon obtained by drying the peeled cocoon in the far-infrared chamber is in a dry state. And when the skin is in a dry state, it is possible to prevent the dried straw from taking in excess moisture by enclosing the dried straw in a sealed bag. Therefore, even when a dried cocoon containing a large amount of moisture is sealed in a sealed bag, the modding phenomenon in which moisture oozes out can be prevented, and at the same time, the problem of mold on the surface of the dried potato can be solved.

  In the present invention, the sealing step is preferably a step of sealing the dried persimmon in a sealed bag in the far infrared room within 30 minutes from the time when the moisture content becomes 50% or more and 60% or less.

  As in the above process, drying the dried straw in the far-infrared chamber and immediately sealing it in the sealed bag in the far-infrared chamber eliminates as much as possible the factors that cause the dried straw to take in excess moisture. be able to. In other words, the semi-dried rice cake with a lot of water shows various molds due to the phenomenon of modri. In addition, if the dried persimmons are transported from the drying room to another room and left for several hours, various bacteria will adhere to the persimmon skin. In this way, the cause of mold on the surface of dried persimmons can be attributed to the moisture phenomenon and leaving it for several hours. Therefore, in order to reduce the possibility of mold on the surface of the dried persimmon as much as possible, it is better to immediately pack the dried persimmon after the drying process in the far infrared room. As a result, it is possible to more effectively prevent the modding phenomenon and mold.

  In the present invention, the drying step is a step in which the peeled wrinkle is placed in the far-infrared room for 24 hours or more and 48 hours or less in a state where the room temperature in the far-infrared room is 40 to 50 degrees and the humidity is 30% to 35%. It is preferable.

  By controlling the temperature and humidity of the far-infrared chamber according to the above conditions, a semi-dried rice cake having a moisture content of 50% to 60% in 24 hours to 48 hours can be obtained.

  In the present invention, after the sealing step, it is preferable to further perform a freezing step of freezing the dried persimmon sealed in the sealing bag.

  The reason why carbon dioxide is generated in the sealed bag and causes the bag to inflate is because ampo rice cake, a semi-dried rice cake, is fermented. In particular, if the room temperature where the dried straw is placed exceeds 10 degrees, the fermentation will accelerate. In addition, most of the ampo rice cake with a water content exceeding 35% is fermented. Therefore, in order to prevent the expansion of the sealed bag, it is preferable to freeze the dried straw enclosed in the sealed bag as in the above-described process. By freezing the semi-dried dried persimmons, the issuance of the dried persimmons is stopped, thus preventing an increase in the swelling of the sealed bag. In addition, if the dried bag is stored frozen before the unusual taste of the semi-boiled dried potatoes occurs, that is, when the bag is less bulging, the sealed bag can be stored for 1 to 2 years. .

In the present invention, a plurality of pores are formed in the sealed bag in a time period not less than 12 hours and not more than 48 hours before starting the thawing of the dried cake frozen in the freezing process, and then the dried cake enclosed in the sealed bag It is preferable to carry out a degassing step of continuing freezing and extracting the carbon dioxide in the sealed bag.
The term “thawing” as used herein refers to a process in which the frozen dried persimmon is left to stand until it returns to room temperature or heated until it has returned to room temperature. Removing (eg within 1 hour) is not included in “thawing”.

  Before removing the frozen semi-dried rice cake from the sealed bag and eating it, as shown in the above process, if you make multiple holes with small holes (diameter 0.5mm to 1mm) and freeze them, The carbon dioxide gas can be removed. As a result, even if you eat frozen semi-boiled dried persimmons, it is possible to prevent the occurrence of a crisp and unusual taste and to obtain the same taste as freshly made. That is, for example, sugar-rich (45 degrees) ampo coffee (Saijo coffee, Ichida coffee) is fluffy even when frozen at minus 25 degrees. Ampo coffee with a medium sugar content (about 35 degrees) (Hirakumu Mutsuo, Hachiya Coffee) is as hard as sherbet. However, if a hole is made in the inflated ampoule-filled bag and left in a room temperature room for more than one day, the ampoule will darken and mold will form after a few days. In this regard, according to the present invention, since the frozen ampo bag is punctured and further frozen, the ampo porridge is vivid in color, does not generate mold, and does not have an unusual taste.

  In the sealing process, an organic oxygen scavenger is enclosed in a sealed bag together with the dried candy, and after the freezing process, before the thawing of the dried potato frozen in the freezing process, a plurality of pores are formed in the sealed bag. It is preferable to drill.

  As described above, semi-boiled dried persimmons having a moisture content of 50% to 60% may have some residual astringency. In this case, when enclosing the semi-dried rice cake in a sealed bag, an organic oxygen scavenger is used to measure further complete drainage. The organic oxygen absorber absorbs oxygen in the bag and releases the same amount of carbon dioxide as it absorbs. Using this function, we will try to completely remove the half-dried dried persimmon. The carbon dioxide gas generated in the sealed bag is opened with a plurality of small holes (diameter 0.5mm to 1mm) before the frozen semi-dried rice cake is taken out of the sealed bag and eaten as described above. It can be removed from the sealed bag by freezing it.

  In the present invention, since a semi-dried dried persimmon having a moisture content of 50% or more and 60% or less is obtained, a sealing process of sealing in a sealing bag is performed immediately. Semi-dried persimmons whose content exceeds 50% can be stored for a long period of time so that they can be eaten throughout the year.

FIG. 1 is a flowchart showing an embodiment of a method for producing semi-dried rice cake according to the present invention.

Hereinafter, embodiments for carrying out the present invention will be described with reference to the drawings. The present invention is not limited to the embodiments described below, but includes those appropriately modified by those skilled in the art from the following embodiments.
In the present application, “A to B” means “A or more and B or less”.

FIG. 1 is a flowchart showing an embodiment of a method for producing semi-dried rice cake according to the present invention.
As shown in FIG. 1, the present invention includes a peeling process (step S 1) for peeling a raw material straw that has been harvested, and a sterilization treatment process that performs sterilization, oxidation prevention, dust removal and the like removal processing on the peeled peeled straw. (Step S2), a drying process (step S3) for irradiating far-infrared rays to the peeled cocoon, drying, ripening, and removing the astringency, a sealing process (step S4) for sealing the dried candy in a sealed bag, and a sealed bag The freezing process (step S5) which freezes the dried persimmon enclosed in and the degassing process (step S6) which extracts the carbon dioxide gas in a sealing bag are included. In the embodiment of the present invention, the semi-dried rice cake is manufactured and stored through these steps. Hereinafter, each process included in the embodiment of the present invention will be described.

(1. Peeling process)
The peeling process (step S1) is a process of peeling the harvested raw material straw. Moreover, in the peeling process, after harvesting raw material straw, it is good also as washing with water and ripening. As a raw material rice cake used for the production of the dried rice cake, a known rice cake for the dried rice cake can be used. For example, examples of the types of cocoons used for raw material cocoons include plain nuclear cocoons, bee candy, Saijo cocoons, and Ichida cocoons.

  In the peeling process, the raw material can be peeled off using, for example, a known vacuum peeling apparatus. For example, as the new empty skin peeling device, a device having a suction part for sucking the raw material slag and a cutting blade part for peeling the skin of the sucked raw material slag can be adopted. The raw material cake is peeled by adsorbing the raw material cake to the suction part of the peeling apparatus and rotating the adsorbed material cake or cutting blade. In addition, for example, the raw material can be peeled off manually using a knife such as a knife or a peeler.

(2. Sterilization process)
Next, sterilization, oxidation prevention, and dust removal processing are performed on the peeled peel candy (step S2). Known methods can be employed for the sterilization, oxidation prevention, and dust removal treatment of peeled candy. For example, the peeled salmon may be fumigated with sulfur dioxide or may be subjected to hot water treatment. In particular, in the present invention, it is preferable that the peel peel is treated with hot water to perform sterilization, oxidation prevention, and dust removal simultaneously.

  As for the hot water treatment method for the peel peel, those disclosed in, for example, Japanese Patent No. 3162670 and Japanese Patent Laid-Open No. 2003-158994 can be employed. That is, in the sterilization treatment step (step S2) of the present invention, the peeled candy is immersed in hot water at 80 ° C. to 100 ° C. for about 5 seconds to 10 seconds, or in hot water at 40 ° C. to 60 ° C. for about 5 minutes to 10 minutes. It is good also as immersing and performing hot water processing. As a result, it is possible to clean even fine dust that has been difficult to find through the naked eye or a magnifying glass, and to perform sterilization / antioxidation treatment of the peeled candy.

(3. Drying process)
The drying process (step S3) is a process in which the peeled candy is placed in a far-infrared chamber and irradiated with far-infrared rays to remove astringency, mature, and dry. In the present invention, a soft semi-dried rice cake having a moisture content of 50% to 60% is obtained by drying the peeled rice cake. That is, the weight of the dried straw after the drying process is adjusted to be 50 wt% or more and 60 wt% with respect to the weight of the peeled straw after the peeling process. The process for obtaining a soft semi-dried rice cake having a moisture content of 50% to 60% is not particularly limited, and a known process can be employed.

  For example, in the far-infrared chamber, a drying rack for placing the peel peel or a suspension hook for hanging and holding the peel peel is prepared, and a plurality of peel peels are placed or suspended in succession there. To do. The far-infrared chamber is provided with a far-infrared stove for managing the room temperature. The far-infrared stove can generate far-infrared light, which is an electromagnetic wave having a wavelength of about 4 μm to 1000 μm, and this far-infrared light is irradiated to the peeled wrinkles. In addition, the far-infrared room has a dehumidifier and a ventilation fan for controlling the humidity in the room, a fan for generating a wind that directly hits the peeling skin, a thermometer for measuring the temperature and humidity in the room, and a peeling skin. Install an anemometer in place to measure the wind speed of the wind directly hitting the kite. However, these devices are examples, and various known devices can be appropriately employed as long as they can adjust and manage the indoor temperature, humidity, and wind speed.

  In order to obtain a semi-dried rice cake having a moisture content of 50% to 60%, for example, the room temperature in the far-infrared chamber is kept at 35 to 55 degrees, preferably 40 to 50 degrees. Further, the humidity in the far-infrared chamber is kept at 25% to 40%, preferably 30% to 35%. Further, a wind speed of 1 m / sec to 4 m / sec, preferably 2 m / sec to 3 m / sec, is directly applied to the peeled wrinkles. Then, the peeled wrinkle is placed in the far-infrared chamber in this state for 12 to 48 hours. For example, small cocoons (about 100 to 200 g) may be dried for 24 hours, and large and medium sizes (about 200 to 400 g) may be dried for 48 hours.

  Here, an example for obtaining semi-dried dried persimmons having a water content of 50% to 60% is shown below.

As shown in the table above, when using a plain nuclear powder with a weight of about 200 g after peeling, the temperature in the far-infrared room is 40-50 ° C, the humidity is 30-35%, and the wind speed is 2m / If it was kept for 2 seconds and the astringency processing time was 24 hours, an ampoule having a weight of about 120 g could be obtained. For this reason, the water content of the resulting ampo soup was about 60%.
In addition, when using Saijo mochi with a weight of about 250g after peeling, the temperature in the far-infrared room is kept at 40-50 degrees, humidity is kept at 30-35%, wind speed is kept at 2m / sec, and de-astringency processing time is 24 hours. If so, an ampoule having a weight of about 150 g could be obtained. For this reason, the water content of the resulting ampo soup was about 60%.
In addition, when using a bee jar that weighs about 350g after peeling, the temperature in the far-infrared room is kept at 40-50 ° C, the humidity is 30-35%, the wind speed is 2m / second, and the removal processing time is 48 hours. If so, an ampoule having a weight of about 200 g could be obtained. For this reason, the water content of the resulting ampo coffee was about 57%.

(4. Sealing process)
The sealing step (step S4) is a step of enclosing the dried straw obtained through the drying step in a sealing bag. At this time, it is sealed in a sealed bag within 30 minutes, preferably within 20 minutes, more preferably within 10 minutes from the time when the moisture content of the dried straw becomes 50% or more and 60% or less. As the sealing bag, for example, a film-like bag having sealing properties such as plastic may be used. In addition, the dried straw may be enclosed in individual sealed bags, or a plurality of dried straws may be placed in the tray and then sealed in the sealed bag for each tray.

  Dried persimmon obtained through the above drying process (step S3) has a moisture content of 50% to 60%, and although it has a large moisture content as a whole, it is heated by a far-infrared stove and a direct wind by a fan. In response, the surface is dry and dry. When the surface is dry, it is possible to prevent the dried straw from taking in excess moisture by enclosing it with a sealing bag before moisture inside the skin leaches out. Therefore, it leads to the suppression of dried potato mottle and mold.

  Moreover, it is preferable that a sealing process is performed in the far-infrared room | chamber interior in which the said drying process was performed. That is, after the moisture content of the dried persimmon is 50% to 60%, the persimmon is packed in the far-infrared room within 30 minutes without being transferred from the far-infrared room to another room.

  In the sealing step, it is preferable to enclose one or a plurality of organic oxygen scavengers together with the dried straw and its tray. Organic oxygen scavengers are made by filling an oxygen-absorbing main agent into a highly air-permeable sachet based on paper or plastic. Various known organic compounds can be used as the main component of the organic oxygen scavenger. For example, a low molecular phenol compound such as catechol, polyaniline, resorcin, hydroquinone, cresol, or pyrogallol can be used as the main component of the organic oxygen scavenger. The main components of organic oxygen scavengers are ascorbic acid and its salts, polyhydric alcohols such as glycerin and glucose, phenolic compounds such as catechol, resorcin, and gallic acid, unsaturated fats and oils such as vegetable oil and fish oil, and their fatty acids and butadiene oligomers. It may be an unsaturated polymer such as As the organic oxygen scavenger, for example, Secur made by Nippon Soda can be used. For example, Secure SW150 can be used for dried straw of 150 g or less, and Secure SW500 can be used for those of 300 g or less.

  As mentioned above, by enclosing an organic oxygen scavenger along with the dried persimmons, we can measure further complete astringency of semi-dried persimmon dried persimmons. The organic oxygen absorber absorbs oxygen in the bag and releases the same amount of carbon dioxide as it absorbs. Using this function, it is possible to completely remove a half-boiled dried persimmon.

(5. Freezing process)
A freezing process (step S5) is a process which freezes the dried persimmon enclosed in the sealing bag. In the freezing process, for example, the dried rice cake is stored in a sealed bag in a freezer of minus 20 degrees to 30 degrees. If stored frozen, the expiration date for dried persimmons can be secured for one to two years.

  In addition, the freezing of dried persimmons is carried out by managing a sealed bag containing both dried persimmon and an organic oxygen scavenger at room temperature (10 to 15 degrees) for 5-10 days, and then drying the dried persimmon together with the sealed bag. It is preferable to store in It has been confirmed that the desiccation of dried persimmons with an organic oxygen scavenger is completed within 5 to 10 days at room temperature. Therefore, by starting to freeze the dried persimmons when the dried persimmons have been removed, it is possible to preserve the persimmons for a long time with the astringency removed and the taste and flavor improved. For this reason, the best taste can be obtained when the dried persimmon is thawed.

(6. Degassing process)
The degassing step is a step of piercing the sealed bag with a plurality of pores to release the carbon dioxide in the sealed bag before starting the thawing of the dried rice cake stored in the freezing step. That is, in the step of drilling a plurality of pores in the sealing bag, for example, the sealing bag is taken out from the freezer and the pores are drilled in a time period from 12 hours to 48 hours before taking out the dried straw from the sealing bag. . Thereby, carbon dioxide gas can be discharged from the pores formed in the sealing bag. The pores formed in the sealing bag are, for example, 0.5 mm to 1 mm in diameter, and preferably provided at about 3 to 10 locations.

  After making a plurality of pores in the sealed bag, the sealed bag is returned to the freezer again. Then, the drying of the dried persimmon enclosed in the sealed bag is continued until the thaw of the dried persimmon starts. That is, the dried rice cake is maintained in the frozen state for 12 hours to 48 hours again in the refrigerator after a plurality of pores are formed in the sealed bag.

  The frozen dried rice cake is thawed after the frozen state is maintained for 12 hours to 48 hours after the pores are formed in the sealed bag. The frozen dried persimmon can be taken out of the sealed bag and eaten immediately after thawing is started, or it can be eaten after thawing is started and left at room temperature to return to a normal state. The frozen dried persimmon may be thawed by being heated by a cooking device such as a so-called microwave oven.

  In this way, one or two days before eating frozen ampo rice cake, if you make multiple holes with a diameter of 1 to 0.5 mm in the bag and freeze it, the carbon dioxide in the sealed bag will be completely drained and freshly made. The same taste can be obtained. Ampo coffee (Saijo coffee, Ichida coffee) with high sugar content (about 45 degrees) has fluffy flesh even if it is frozen at minus 25 degrees. Ampo coffee with a medium sugar content (about 35 degrees) (Hirakumu Mutsuo, Hachiya Coffee) is as hard as sherbet. Normally, when a hole is made in a swelled ampoule-sealed bag in a room temperature and left for one day, the ampoule becomes darkened, and mold will occur after a few days. In this respect, if a hole is made in a frozen ampo bag as in the above degassing process and frozen again, the ampo pork will have a vivid color, no mold, and no unusual taste. .

  The present invention relates to a method for producing bagged semi-dried persimmons. Therefore, the present invention can be suitably used in the dried cocoon production and processing industry.

Claims (6)

A peeling process to peel raw material cocoons,
In the far-infrared chamber, a drying step of irradiating far-infrared rays to the peeled cocoon peeled in the peeling step, drying, ripening, and removing astringency, and obtaining a dried strawberry having a moisture content of 50% to 60%;
The dried cocoon obtained through the drying process is sealed in a sealed bag within 30 minutes from when the moisture content is 50% or more and 60% or less. Production method.   The sealing step is a step of sealing the dried persimmon in the sealing bag within the far-infrared chamber within 30 minutes from the time when the moisture content becomes 50% or more and 60% or less. In the drying step, the peeled wrinkle is placed in the far-infrared room for 24 hours or more and 48 hours or less in a state where the room temperature in the far-infrared room is 40 to 50 degrees and the humidity is 30 to 35%. It is a process. The manufacturing method of Claim 1 or Claim 2. The manufacturing method according to any one of claims 1 to 3, further comprising a freezing step of freezing the dried straw enclosed in the sealing bag after the sealing step. A plurality of pores are formed in the sealing bag in a time period not less than 12 hours and not more than 48 hours before starting the thawing of the dried straw frozen in the freezing step, and then the dried straw enclosed in the sealing bag The manufacturing method according to claim 4, further comprising the step of degassing and further degassing the carbon dioxide in the sealed bag. The manufacturing method according to claim 5, wherein in the sealing step, an organic oxygen scavenger is enclosed in the sealing bag together with the dried straw.

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