JPH0276536A - Production of instant pickles - Google Patents
Production of instant picklesInfo
- Publication number
- JPH0276536A JPH0276536A JP63227221A JP22722188A JPH0276536A JP H0276536 A JPH0276536 A JP H0276536A JP 63227221 A JP63227221 A JP 63227221A JP 22722188 A JP22722188 A JP 22722188A JP H0276536 A JPH0276536 A JP H0276536A
- Authority
- JP
- Japan
- Prior art keywords
- pickles
- dried
- fruits
- vegetables
- water
- 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.)
- Granted
Links
- 235000021110 pickles Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 238000009447 edible packaging Methods 0.000 claims description 6
- 239000005022 packaging material Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 238000005562 fading Methods 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 235000008373 pickled product Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000004108 freeze drying Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000012266 salt solution Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は家庭などで手軽に復元させて食べることのでき
る即席漬物の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing instant pickles that can be easily reconstituted and eaten at home.
Ｕ従来の技術及び発明が解決しようとする課題］一般に
、漬物は保存中に程度の差はあるものの、品質上の変化
が起こり、特に色、つやの感度は商品価値を著しく低下
させるものであり、業界においては長年苦労している検
討課題であった。U Prior Art and Problems to be Solved by the Invention] In general, during storage, pickles undergo changes in quality, although there are differences in degree, and in particular, sensitivity to color and gloss significantly reduces the commercial value. This has been an issue that the industry has struggled with for many years.
そのため、色、つやを重視する漬物には変色防止剤を使
用したり、冷蔵庫による保存が行われているが、果菜類
の色が満足できる範囲で長期間保存性を付与することは
できなかった。For this reason, pickles that emphasize color and gloss are treated with anti-discoloration agents or stored in refrigerators, but it has not been possible to provide fruits and vegetables with long-term shelf life that satisfies their color. .
かかる点を改良するため、本発明者は食塩水に浸漬させ
た果菜類を一１０℃〜−４０℃で凍結し、真空内で品温
を上昇させながら乾燥させる方法を開発した（特公昭６
１−３１９７８号）。In order to improve this point, the present inventor developed a method in which fruits and vegetables soaked in saline solution are frozen at -10°C to -40°C, and then dried in a vacuum while raising the product temperature.
1-31978).
本発明は上記の保存法を利用したもので、色あせの少な
い漬物を家庭等で手軽にかつ即席で復元させて食するこ
とのできる即席漬物の製造方法を提供することを目的と
する。The present invention utilizes the above-mentioned preservation method, and aims to provide a method for producing instant pickles that can be easily restored and eaten at home, etc., with little fading.
［問題点を解決するための手段］
上記目的を達成するために本発明は、所定濃度の食塩水
に浸漬された果菜類を一１０℃〜−４０℃に調節した冷
凍室内で凍結させ、約ｌｍｍＨｇ以内の真空下て品温を
上昇させながら乾燥させて凍結真空乾燥を施した後、得
られた乾燥漬物を適宜の大きさに切断し、その所定量を
水溶性の食用包装材又はオブラートに包んで断熱性容器
に収納したことを特徴とする。[Means for Solving the Problems] In order to achieve the above object, the present invention freezes fruits and vegetables immersed in saline solution of a predetermined concentration in a freezing chamber adjusted to -10°C to -40°C. After drying under a vacuum of 1 mmHg or less while increasing the product temperature and subjecting it to freeze-vacuum drying, the obtained dried pickles are cut into appropriate sizes, and a predetermined amount of the pickles is placed in a water-soluble edible packaging material or wafer. It is characterized by being wrapped and stored in an insulating container.
［作 用コ
上記の即席漬物を食べる場合には、蓋を取り外して容器
内に温塩水又は温水を入れると、食用包装材又はオブラ
ートが溶解すると共に、乾燥漬物が色あせのない漬物に
復元されてゆく。漬物が復元された時点で、容器内の温
塩水又は温水を捨てると、容器内に盛り付けられたよう
な状態で漬物が出来上がる。[Operation: When eating the above instant pickles, remove the lid and fill the container with warm salt water or warm water.The edible packaging material or wafer will dissolve and the dried pickles will be restored to a pickle that will not fade. go. When the pickles are restored, the hot salt water or hot water in the container is discarded, and the pickles are completed in a state similar to that placed in the container.
［実施例］ 以下、本発明をさらに具体的に説明する。[Example] The present invention will be explained in more detail below.
本発明は、まず生野菜、果物などの果菜類を例えば濃度
１０〜２０％の食塩水中に浸漬させる。In the present invention, fruit vegetables such as fresh vegetables and fruits are first immersed in saline solution having a concentration of 10 to 20%, for example.
浸漬は果菜類の種類、大きさなどを考慮して大旨、１昼
夜程度、行う。この食塩水への浸漬により原料組織がし
まり、後工程での凍結真空乾燥における繊維組織の破壊
が防止される。この浸漬の後、原料を所定の容器内に入
れ、凍結真空乾燥する。この凍結真空乾燥は、予め一１
０℃〜−４０℃に調整した冷凍室内で凍結させた後、１
ｍｍＨｇ以下の真空下で品温を上昇させながら乾燥さ
せるものである。Soaking should be done for about one day and night, taking into account the type and size of the fruits and vegetables. This immersion in the saline solution tightens the raw material structure and prevents the fiber structure from being destroyed during freeze-vacuum drying in the subsequent process. After this immersion, the raw material is placed in a predetermined container and freeze-vacuum dried. This freeze-vacuum drying is carried out in advance for 11 days.
After freezing in a freezing room adjusted to 0°C to -40°C, 1
Drying is carried out under a vacuum of mmHg or less while increasing the temperature of the product.
以上のようにして得られた乾燥漬物１を食べ易い大きさ
に切断し、図面に示したようにその所定量を水溶性のシ
ート状食用包装材又はオブラート２で包んだ後、断熱性
容器３に収納し、蓋４で密閉することにより即席漬物が
形成される。The dried pickles 1 obtained as described above are cut into easy-to-eat sizes, and a predetermined amount of them is wrapped in a water-soluble sheet-like edible packaging material or wafer 2 as shown in the drawing, and then wrapped in a heat-insulating container 3. The instant pickles are then stored in the container and sealed with the lid 4 to form instant pickles.
上記の即席漬物を食べる場合には、蓋４を取り外して容
器３内に温温水又は温水を入れると、食用包装材又はオ
ブラート２が溶解すると共に、乾燥漬物１が色あせのな
い漬物に復元されてゆく。When eating the above-mentioned instant pickles, remove the lid 4 and fill the container 3 with hot or warm water, the edible packaging material or wafer 2 will dissolve, and the dried pickles 1 will be restored to a pickle without fading. go.
漬物が復元された時点で、容器３内の温塩水又は温水を
捨てると、容器内に盛り付けられたような状態で漬物が
出来上がる。さらに好みに応じて適宜の調味液をかける
ことにより食することができる。When the pickles are restored, the warm salt water or warm water in the container 3 is discarded, and the pickles are completed in a state similar to that placed in the container. Furthermore, it can be eaten by adding an appropriate seasoning liquid according to taste.
［発明の効果］
以上説明したように本発明によれば、家庭等で色あせの
ない漬物を手軽にかつ即席で復元させて食することので
きる即席漬物を得ることができる。[Effects of the Invention] As explained above, according to the present invention, it is possible to obtain instant pickles that can be easily and instantly restored and eaten at home without fading.
図は本発明によって得られた即席漬物の一実施例を示す
断面図である。
１・・・乾燥漬物、
２・・・食用包装材又はオブラート、
３・・・断熱性容器。
代理人 弁理士 佐藤英昭 −丁。
５ジ！−−」−ノThe figure is a sectional view showing an example of an instant pickle obtained by the present invention. 1...Dried pickles, 2...Edible packaging material or wafer, 3...Insulating container. Agent: Patent attorney Hideaki Sato - Ding. 5ji! --”-ノ
Claims (1)
０℃に調節した冷凍室内で凍結させ、約１ｍｍＨｇ以内
の真空下で品温を上昇させながら乾燥させて凍結真空乾
燥を施した後、得られた乾燥漬物を適宜の大きさに切断
し、その所定量を水溶性の食用包装材又はオブラートに
包んで断熱性容器に収納したことを特徴とする即席漬物
の製造方法。Fruits and vegetables immersed in saline solution with a predetermined concentration are heated to -10°C to -4°C.
After freezing in a freezing chamber adjusted to 0°C and drying while increasing the temperature under a vacuum of about 1 mmHg, freeze-vacuum drying, cut the obtained dried pickles into appropriate sizes, and A method for producing instant pickles, characterized in that a predetermined amount of the pickles is wrapped in a water-soluble edible packaging material or wafer and stored in an insulating container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63227221A JPH0276536A (en) | 1988-09-09 | 1988-09-09 | Production of instant pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63227221A JPH0276536A (en) | 1988-09-09 | 1988-09-09 | Production of instant pickles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0276536A true JPH0276536A (en) | 1990-03-15 |
| JPH0412692B2 JPH0412692B2 (en) | 1992-03-05 |
Family
ID=16857395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63227221A Granted JPH0276536A (en) | 1988-09-09 | 1988-09-09 | Production of instant pickles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0276536A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06209734A (en) * | 1993-01-21 | 1994-08-02 | Kira Shokuhin Kk | Instant kinpiragobo |
| CN103315255A (en) * | 2013-05-20 | 2013-09-25 | 李翠红 | Preparation method of tea sauce wild vegetables |
-
1988
- 1988-09-09 JP JP63227221A patent/JPH0276536A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06209734A (en) * | 1993-01-21 | 1994-08-02 | Kira Shokuhin Kk | Instant kinpiragobo |
| CN103315255A (en) * | 2013-05-20 | 2013-09-25 | 李翠红 | Preparation method of tea sauce wild vegetables |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0412692B2 (en) | 1992-03-05 |
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