JPH0242935A - Method for preserving edible plant - Google Patents

Abstract

PURPOSE:To enable preservation for a long period without impairing aroma or flavor of a plant by forming films of a gelatinous edible substance having water holding properties on the surface of an edible plant. CONSTITUTION:Films are formed from a gelatinous edible substance (e.g., agar or Pholiota nameko) having water holding properties are formed on the surface of an edible plant, such as vegetable, mushroom or spice, to preserve the above- mentioned edible plant.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a method for preserving or transporting plants collected and grown for consumption for a long period of time without losing their aroma or flavor. This article concerns methods for preserving edible plants.

[Prior Art] When preserving or transporting edible plants such as vegetables, mushrooms, and spices, it is an important issue to maintain the unique aroma and flavor of the plants for a long time. Conventional.

In order to preserve aroma and flavor, plants are wrapped in plastic films such as polyethylene or vinyl, vacuum packed, canned, or bottled. However, with the methods described above, it is extremely difficult to retain sufficient moisture in food, or even if it is possible to retain moisture, cell tissue deteriorates, resulting in loss of freshness, and at the same time, aroma and flavor are lost. often damaged.

[Objective of the Invention] The object of the present invention is to form a coating on the surface of edible plants using a gel-like material capable of containing sufficient water, thereby improving freshness, aroma, and flavor without causing major alterations to cell tissues. The purpose of the present invention is to provide a method for preserving edible plants.

[Summary of the Invention] The gist of the present invention for achieving the above-mentioned object is to form a coating on the surface of an edible plant with a water-retentive gel-like edible material to preserve the edible plant. This is a method of preserving edible plants.

[Embodiments of the invention] The method according to the present invention will be explained in detail based on examples.

This method is described in sidebars for each step.

(1) Fine particles of a sol-like agar solution heated by spraying or the like are sprayed onto an edible plant to form a film on the surface of the plant.

(2) Cool and dry the film until it becomes gel-like.

(3) Repeat steps (1) and (2) several times to thicken the film.

In the step (1), the warmed sol-like agar solution that is sprayed on is applied to the surface of the food in the form of fine particles, so it immediately releases heat and does not cause thermal damage to the plants. A film is formed. In addition, if a water-retentive material that undergoes sol-gel conversion at low temperatures is used for the coating,
The edible plants to be preserved need only be immersed in the material, and the edible plants treated in this way are stored at relatively low temperatures.

Furthermore, if vinegar or the like is mixed in the sol-like agar solution in advance, the film will become slightly acidic, making it difficult for bacteria to propagate, allowing for longer-term storage.

The process of forming a coating on edible plants does not cause any problems even after they have been collected for ordinary foods, but for things like matsutake mushrooms and tree buds, their quality rapidly changes after they are collected, and the plant's unique aroma and flavor are lost. When it comes to things, it is more effective to collect and preserve them after treating them with a coating when they are raw, raw, or shriveled.

In addition to agar, the coating material may also include gelatin, potato starch, wheat flour, and other edible materials that form a gel when combined with water.
It is preferable to use a natural gel-like edible material such as a viscous substance such as nameko mushroom.

Next, we will explain an experiment that was actually conducted using buds of Yamabi as an edible plant. It is known that when Yamabi buds are collected from tree branches, the scent usually disappears completely within a few hours. Therefore, we vacuum-packed and preserved the Jailbreak Buds in a polyethylene bag and packed them with agar to a thickness of 0.5 mm.
When comparing the samples stored with a water-retentive film of about 1 mm thick, the former's scent disappeared within a few hours, while the latter's scent could be maintained for 2 to 3 days. Ta. Furthermore, it was confirmed that when the thickness of the coating was increased and the product was stored in a state of clear habo agar, it was possible to maintain the fragrance for more than one week.

When edible, the coating can be washed off before cooking, but if the edible plant does not have a particular aroma or flavor, or depending on the cooking method, washing off the coating is not necessary and there is no problem if you eat it as is. do not have.

[Effects of the invention] As explained above, the method for preserving edible plants according to the present invention is as follows:
Edible plants are stored by covering their surfaces with a water-retaining film, so the surface of the plants is always covered with moisture, which helps them retain their freshness even in dry environments such as refrigerators, and retains their aroma and flavor. There is. Therefore, with this preservation method,
Even edible plants with significant deterioration in freshness, aroma, flavor, etc. can be transported over long distances without deterioration.

Claims (1)

[Claims] 1. A method for preserving edible plants, which comprises forming a film on the surface of the edible plants with a gel-like edible material having water-retentive properties to preserve the edible plants.