JPH0256057B2 - - Google Patents
Info
- Publication number
- JPH0256057B2 JPH0256057B2 JP10700880A JP10700880A JPH0256057B2 JP H0256057 B2 JPH0256057 B2 JP H0256057B2 JP 10700880 A JP10700880 A JP 10700880A JP 10700880 A JP10700880 A JP 10700880A JP H0256057 B2 JPH0256057 B2 JP H0256057B2
- Authority
- JP
- Japan
- Prior art keywords
- gourd
- dried
- dried gourd
- fumigation
- mold
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 28
- 241000219122 Cucurbita Species 0.000 claims description 24
- 239000006096 absorbing agent Substances 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 238000003958 fumigation Methods 0.000 description 8
- 241000238631 Hexapoda Species 0.000 description 6
- 241000219104 Cucurbitaceae Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 229940123973 Oxygen scavenger Drugs 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は干瓢の貯蔵方法に関する。詳しくは干
瓢を燻蒸せずに干瓢を貯蔵する新規な方法に関す
る。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for storing gourd. More specifically, the present invention relates to a new method for storing dried gourd without fumigating it.
収穫した夕顔の実を薄くむき、天日または火力
乾燥したものが干瓢であるがその保存には従来か
らSO2燻蒸が必須とされている。そして、SO2燻
蒸は、SO2の漂白作用によつて、乾燥後褐色に変
色する干瓢を漂白すると共に、保存中の褐変の進
行を防止することが行われてきた。
Hanhyo is made by thinly peeling the harvested Yugao fruit and drying it under the sun or under fire, but SO 2 fumigation has traditionally been essential for preserving it. SO 2 fumigation has been used to bleach gourds that turn brown after drying due to the bleaching action of SO 2 and to prevent the progress of browning during storage.
しかしながら、SO2燻蒸では害虫の殺虫やカビ
の防止効果は不十分であり、さらに、SO2燻蒸さ
れた干瓢には食品衛生法の基準以上にSO2が残留
しているものが見出され、大きな問題となつてい
る。一般消費者も従来は、干瓢は白いものと思い
込んで購入していたが、SO2燻蒸の害が指摘され
て、必ずしも白くなくとも安全なものを求める傾
向となつてきている。 However, SO 2 fumigation is not effective enough to kill pests or prevent mold, and some SO 2 fumigated gourds have been found to have residual SO 2 in excess of the Food Sanitation Law standards. It has become a big problem. General consumers used to buy dried gourds under the assumption that they were white, but now that the harmful effects of SO 2 fumigation have been pointed out, there is a tendency to seek safe gourds that are not necessarily white.
また、SO2燻蒸すると干瓢の肉質が固くなつた
り、甘味が失われたりして干瓢本来の味が損なわ
れるという欠点があつた。 Additionally, SO 2 fumigation had the disadvantage that the flesh of the dried gourd became tough and the sweetness was lost, impairing the original taste of the dried gourd.
本発明の課題は、上記の従来技術の問題点に鑑
み、干瓢の貯蔵において、虫やカビの発生を防ぐ
ことはもとより、SO2の害をなくし、食味の低下
を防止することである。
In view of the problems of the prior art described above, an object of the present invention is to not only prevent the growth of insects and mold during the storage of dried gourd, but also to eliminate the harmful effects of SO 2 and prevent deterioration in taste.
前記の課題を解決する手段は、干瓢を燻蒸する
ことなく脱酸素剤と共に実質的に非通気性の容器
内に密封し貯蔵することである。
A means of solving the above problem is to store the gourd in a sealed, substantially air-impermeable container together with an oxygen scavenger without fumigating it.
上記の解決手段によれば、虫やカビの害を防ぎ
つつ、干瓢本来の味を保持したまま好適に貯蔵す
ること可能であり、SO2燻蒸をしないため、SO2
が残留せず健康上好ましい干瓢が得られる。
According to the above solution, it is possible to suitably store dried gourd while preserving its original taste while preventing damage from insects and mold, and since SO 2 fumigation is not performed, SO 2
The dried gourd leaves no residue and are good for health.
実施例 １
KOP／PE（20μ／50μ）の袋に無漂白干瓢（水
分20％）30ｇを脱酸素剤（エージレスＦ−20、三
菱瓦斯化学(株)製）と共に密封し35℃で放置した。
１ケ月経過後もカビ、虫の発生がなく、干瓢本来
の味を保持しており美味であつた。
Example 1 30 g of unbleached dried gourd (moisture 20%) was sealed in a KOP/PE (20μ/50μ) bag with an oxygen absorber (Ageless F-20, manufactured by Mitsubishi Gas Chemical Co., Ltd.) and left at 35°C.
Even after one month, there was no growth of mold or insects, and the original taste of the dried gourd was retained and it was delicious.
実施例 ２
KOP／PE（20μ／50μ）の袋にSO2燻蒸しない無
漂白干瓢30ｇを脱酸素剤（エージレスＦ−20、三
菱瓦斯化学(株)製）と共に密封し35℃で保存した。
１ケ月経過後もカビ、虫の発生がなく、褐変の進
行も殆どなかつた。軽く塩もみした後、ゆであげ
たところ約８分間で柔らかい、甘味のある干瓢を
得た。Example 2 30 g of unbleached dried gourd without SO 2 fumigation was sealed in a KOP/PE (20μ/50μ) bag with an oxygen absorber (Ageless F-20, manufactured by Mitsubishi Gas Chemical Co., Ltd.) and stored at 35°C.
Even after one month had passed, there was no growth of mold or insects, and there was almost no progress in browning. After lightly salting and boiling, a soft and sweet gourd was obtained in about 8 minutes.
比較例 １
脱酸素剤を入れない以外は実施例２と同様に保
存した。１ケ月の保存で干瓢は褐変するとともに
ほぼ全面にカビが発生し、もはや食用に供するこ
とはできなかつた。Comparative Example 1 Storage was carried out in the same manner as in Example 2 except that no oxygen absorber was added. After being stored for one month, the dried gourd turned brown and mold grew on almost its entire surface, making it no longer edible.
比較例 ２
KOP／PE（20μ／50μ）の袋にSO2燻蒸した漂白
干瓢30ｇを密封し35℃で保存した。１ケ月経過
後、褐変の進行、虫の発生は無かつたが、カビが
一部に発生していた。カビの部分だけ取り去り、
実施例２と同様にして調理したところ、ゆであげ
に約12分かかり柔らかくなつたが、甘味の薄い、
味のい干瓢であつた。Comparative Example 2 30g of SO 2 fumigated bleached gourd was sealed in a KOP/PE (20μ/50μ) bag and stored at 35°C. After one month, there was no progression of browning or insects, but mold had grown in some parts. Remove only the moldy part,
When cooked in the same manner as in Example 2, it took about 12 minutes to boil and became soft, but the sweetness was weak.
The dried gourd was delicious.
参考例
脱酸素剤（エージレスＦ−20、三菱瓦斯化学(株)
製）を干瓢と同封した以外は、比較例２と同様に
して漂白干瓢を保存した。１ケ月経過後、褐変の
進行、カビや虫の発生は無かつた。実施例２と同
様にして調理したところ、ゆであげに約12分かか
り柔らかくなつたが、甘味の薄い、味のない干瓢
であつた。Reference example Oxygen scavenger (Ageless F-20, Mitsubishi Gas Chemical Co., Ltd.)
Bleached dried gourd was stored in the same manner as in Comparative Example 2, except that the dried gourd was packaged with the dried gourd. After one month, there was no progression of browning, no mold or insect growth. When cooked in the same manner as in Example 2, it took about 12 minutes to boil and became soft, but the dried gourd had little sweetness and was tasteless.
本発明によれば、干瓢本来の味を保持したまま
好適に貯蔵すること可能であり、SO2燻蒸の健康
への影響を回避することができる。そして、本発
明により保存された干瓢は味もよく、調理時間が
著しく短いものである。
According to the present invention, it is possible to suitably store gourd while retaining its original taste, and the health effects of SO 2 fumigation can be avoided. In addition, the dried gourd preserved according to the present invention has good taste and requires a significantly shorter cooking time.
Claims (1)
的に非通気性の容器内に密封し貯蔵することを特
徴とする干瓢の貯蔵方法。1. A method for storing dried gourd, which comprises storing the dried gourd in a substantially air-impermeable container sealed together with an oxygen absorber without fumigating the dried gourd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10700880A JPS5733539A (en) | 1980-08-04 | 1980-08-04 | Preservation of dried gourd shavings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10700880A JPS5733539A (en) | 1980-08-04 | 1980-08-04 | Preservation of dried gourd shavings |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5733539A JPS5733539A (en) | 1982-02-23 |
| JPH0256057B2 true JPH0256057B2 (en) | 1990-11-29 |
Family
ID=14448152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10700880A Granted JPS5733539A (en) | 1980-08-04 | 1980-08-04 | Preservation of dried gourd shavings |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5733539A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6132958U (en) * | 1984-07-30 | 1986-02-27 | 株式会社島津製作所 | Preparative separation device |
| AU575198B2 (en) * | 1984-09-17 | 1988-07-21 | Byron Agricultural Company Pty Ltd | Food preservation by partial dehydration |
| ES2072823B1 (en) * | 1993-11-22 | 1996-02-16 | Jose Miguel Poveda S A Jomipsa | LONG-LASTING BAKERY AND BAKERY PRODUCTS. |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54140747A (en) * | 1978-04-24 | 1979-11-01 | Daiya Kemifua Kk | Preserving of dried vegetable by reducing bacteria count |
| JPS55124539A (en) * | 1979-03-16 | 1980-09-25 | Teijin Ltd | Oxygen trapping composition |
-
1980
- 1980-08-04 JP JP10700880A patent/JPS5733539A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54140747A (en) * | 1978-04-24 | 1979-11-01 | Daiya Kemifua Kk | Preserving of dried vegetable by reducing bacteria count |
| JPS55124539A (en) * | 1979-03-16 | 1980-09-25 | Teijin Ltd | Oxygen trapping composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5733539A (en) | 1982-02-23 |
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