JPH03151825A - Production of frozen grape - Google Patents
Production of frozen grapeInfo
- Publication number
- JPH03151825A JPH03151825A JP1289000A JP28900089A JPH03151825A JP H03151825 A JPH03151825 A JP H03151825A JP 1289000 A JP1289000 A JP 1289000A JP 28900089 A JP28900089 A JP 28900089A JP H03151825 A JPH03151825 A JP H03151825A
- Authority
- JP
- Japan
- Prior art keywords
- grapes
- frozen
- liquid nitrogen
- freezing
- instantaneously
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 title abstract description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 title abstract description 6
- 235000014787 Vitis vinifera Nutrition 0.000 title abstract description 6
- 240000006365 Vitis vinifera Species 0.000 title 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 48
- 241000219094 Vitaceae Species 0.000 claims abstract description 42
- 235000021021 grapes Nutrition 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 24
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 244000281309 Vitis aestivalis Species 0.000 claims description 14
- 230000008014 freezing Effects 0.000 abstract description 11
- 241000219095 Vitis Species 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 2
- 238000005507 spraying Methods 0.000 abstract 2
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000010257 thawing Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000006266 hibernation Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野１
この発明は、凍結後に解凍してもぶどうの細胞が壊れる
ことなく、美味な凍結ぶどうを提供することができる凍
結ぶどうの製造方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field 1] The present invention relates to a method for producing frozen grapes that can provide delicious frozen grapes without destroying grape cells even after thawing after freezing. be.
〔従来の技術］
従来の凍結ぶどうの製造方法としては、特開昭６２−６
５６３７号公報に記載された、収穫後のぶどう果実を有
機酸溶液に浸漬した後水洗し、その後凍結してシャーベ
ット状のぶどう果実を得るものが知られている。[Prior art] A conventional method for producing frozen grapes is disclosed in Japanese Patent Application Laid-Open No. 62-6
No. 5637 discloses a technique in which harvested grapes are immersed in an organic acid solution, washed with water, and then frozen to obtain sherbet-like grapes.
この従来例においては、未解凍のままシャーベット状で
食することを目的としているため、解凍した後のぶどう
の状態については考慮する必要がない。In this conventional example, since the purpose is to eat the grapes unfrozen in the form of sherbet, there is no need to consider the state of the grapes after thawing.
【発明が解決しようとする問題点］
しかしながら、上記従来例゛においては凍結が常法によ
って行なわれるため、シャーベット状になったものを凍
結後に解凍し、これを生食の用途に供しようとすると、
ぶどうの細胞が壊れて食味が大幅に低下してしまってい
るという欠点があった。[Problems to be Solved by the Invention] However, in the above-mentioned conventional example, freezing is performed by a conventional method, so when a sherbet-like product is frozen and then thawed and used for raw consumption,
The drawback was that the grape cells were destroyed and the taste was significantly reduced.
この発明は、凍結後に解凍してもぶどうの細胞が壊れる
ことがなく、食味の良好な生食用のぶどうを提供するこ
とができる凍結ぶどうの製造方法である。The present invention is a method for producing frozen grapes that does not destroy grape cells even when thawed after freezing and can provide table-ready grapes with good taste.
すなわち、この発明の凍結ぶどうの製造方法は、大房系
のぶどうを液体窒素で浸漬、あるいは液体窒素を噴霧し
た雰囲気中を通過させることにより、ぶどうを瞬間凍結
させることを特徴とするものである。That is, the method for producing frozen grapes of the present invention is characterized by flash-freezing large bunch grapes by immersing them in liquid nitrogen or passing them through an atmosphere sprayed with liquid nitrogen. .
また、大房系のぶどうを搬送コンベアに搭載して搬送す
るとともに、ぶどうを搭載した搬送コンベアを液体窒素
を噴霧した雰囲気中を通過させることにより、ぶどうを
瞬間凍結させることをも特徴としている。Another feature is that large bunch grapes are loaded onto a conveyor and transported, and the conveyor loaded with grapes is passed through an atmosphere sprayed with liquid nitrogen to instantaneously freeze the grapes.
この発明が適用可能な大房系のぶどうとしては、巨峰や
マスカット、マスカットベリーＡ、甲斐路、タルレッド
等が挙げられ、特に巨峰に適用して好適な結果が得られ
る。Examples of large bunch grapes to which this invention can be applied include Kyoho, Muscat, Muscat Berry A, Kaiji, Tarred, etc. Particularly suitable results can be obtained when applied to Kyoho.
上記大房系のぶどうは、液体窒素で浸漬、あるいは液体
窒素の噴霧した雰囲気中を通過させることによって、瞬
間的に凍結される。ここで使用される液体窒素は約−１
９５℃の極低温であり、ガス状に挙動することが知られ
ている。The large bunch grapes are instantly frozen by immersing them in liquid nitrogen or by passing them through an atmosphere sprayed with liquid nitrogen. The liquid nitrogen used here is approximately -1
It has an extremely low temperature of 95°C and is known to behave like a gas.
したがって液体窒素は、図示したように搬送コンベア１
の通路にトンネル状に区画した凍結エリア２を設け、こ
の凍結エリア２内を大房系のぶとう３を搭載した状態で
搬送コンベアｌを通過させることにより、大房系のぶと
う３に触れさせることができる。Therefore, liquid nitrogen is transferred to the conveyor 1 as shown in the figure.
A freezing area 2 partitioned into a tunnel is provided in the passageway, and a transport conveyor 1 is passed through this frozen area 2 with the large-shaped grapes 3 loaded therein, so that the large-shaped grapes 3 are brought into contact with the frozen area 2. Can be done.
凍結エリア２において、液体窒素は給気系４によって噴
霧されて充満する。The freezing area 2 is filled with liquid nitrogen sprayed by the air supply system 4.
大房系のぶどうは、液体窒素で浸漬、あるいは液体窒素
の噴霧した雰囲気中を通過して上記約−１９５℃の極低
温で約３分間冷却され、瞬間的に凍結される。このよう
にして凍結させた大房系のぶどうは、さらに２４時時間
−１８℃以下の冷凍庫に入れて凍結状態に保持する。Large bunch grapes are immersed in liquid nitrogen or passed through an atmosphere sprayed with liquid nitrogen, cooled at an extremely low temperature of about -195° C. for about 3 minutes, and instantly frozen. The large bunch grapes thus frozen are further kept in a frozen state for 24 hours in a freezer at -18°C or lower.
この発明の凍結ぶどうの製造方法は以上のように構成し
たので、極低温で瞬間凍結された状態のぶどうを効率よ
く低コストで生産することができ、得た凍結ぶどうが解
凍しても食味の低下しない、非常に品質的に優れた製品
の供給が可能な凍結ぶどうの製造方法を提供することが
できる。Since the method for producing frozen grapes of the present invention is configured as described above, grapes flash-frozen at extremely low temperatures can be produced efficiently and at low cost, and the resulting frozen grapes retain their flavor even after thawing. It is possible to provide a method for producing frozen grapes that can supply a product with very excellent quality without deterioration.
〔実施例１］
水洗して水切りした大房系のぶどう、巨峰を、−房の半
分で切り取り、図示したエンドレスベルトからなる搬送
コンベアｌ上に搭載して、凍結エリア２内に搬送した。[Example 1] Large bunch grapes, Kyoho grapes, which had been washed and drained, were cut in half, loaded onto a transport conveyor 1 consisting of an endless belt as shown, and transported into the freezing area 2.
大房系のぶどう（巨峰）３を搭載した搬送コンベアｌは
、連続ないし間欠送りによって制御され、約−１９５℃
の液体窒素の充満された凍結エリア２内で、約３分間液
体窒素の噴霧した雰囲気に曝された。The conveyor l loaded with large bunch grapes (Kyoho grapes) 3 is controlled by continuous or intermittent feeding, and is heated to approximately -190°C.
The specimens were exposed to an atmosphere sprayed with liquid nitrogen for about 3 minutes in the freezing area 2 filled with liquid nitrogen.
凍結エリア２から取り出した大房系のぶとう３は、さら
に冷凍庫内で一昼夜約２４時間、約−１８℃以下で冷凍
される。The large bunched grapes 3 taken out from the freezing area 2 are further frozen at about -18° C. or lower for about 24 hours a day and night in a freezer.
以上のようにして得た凍結ぶどうは、冷蔵状態では皮ご
と食することができる。しばらく常温で放置すると、皮
がするりと剥けてなお食べ易くなる。The frozen grapes obtained as described above can be eaten with their skins in a refrigerated state. If you leave it at room temperature for a while, the skin will peel off easily and it will be easier to eat.
また完全に解凍した場合には、大房系のぶとう３は細胞
が壊されていないので、元通りのぶどうに復し、非常に
おいしく食することができる。Furthermore, when the grapes are completely thawed, the cells of large bunch grapes 3 are not destroyed, so the grapes return to their original state and can be eaten very deliciously.
〔実施例２〕
水洗して水切りした大房系のぶどう、巨峰の−房を、液
体窒素で充満した容器の中に浸漬した。大房系のぶどう
（巨峰）は約−１９５℃の液体窒素の充満された容器内
で、約３分間液体窒素で浸漬された。[Example 2] Bunches of Kyoho grapes, which were washed and drained, were immersed in a container filled with liquid nitrogen. Large bunch grapes (Kyoho grapes) were immersed in liquid nitrogen for about 3 minutes in a container filled with liquid nitrogen at about -195°C.
容器内から取り出した大房系のぶどうは、さらに冷凍庫
内で一昼夜約２４時間、約−１８℃以下で冷凍される。The large bunch grapes taken out from the container are further frozen at about -18° C. or lower for about 24 hours a day and night in a freezer.
以上のようにして得た凍結ぶどうは、やはり冷蔵状態で
は皮ごと食することができ、しばらく常温で放置すると
皮がするりと剥けてなお食べ易くなった。The frozen grapes obtained as described above can be eaten with their skins in the refrigerated state, and when left at room temperature for a while, the skins peel off easily and are still easy to eat.
この発明の凍結ぶどうの製造方法は以上のように構成し
たので５極低温で瞬間凍結され、冬眠状態となった状態
のぶどうを効率よく低コストで生産することができ、得
た凍結ぶどうが解４ 。Since the method for producing frozen grapes of this invention is configured as described above, it is possible to produce efficiently and at low cost grapes that have been flash-frozen at extremely low temperatures and are in a state of hibernation, and the obtained frozen grapes can be thawed. 4.
凍しても食味の低下しない、非常に品質的に優れた製品
の供給が可能である。It is possible to supply products of extremely high quality that do not lose their taste even when frozen.
またぶどうを搭載した搬送コンベアを液体窒素で浸漬、
あるいは液体窒素の噴霧した雰囲気中を通過させるよう
にしたので、凍結した大房系のぶどうを効率よく製造す
ることができ、低コストで凍結ぶどうを製造することが
できる。In addition, the conveyor carrying grapes was soaked in liquid nitrogen.
Alternatively, since the tube is passed through an atmosphere sprayed with liquid nitrogen, frozen large bunch grapes can be efficiently produced, and frozen grapes can be produced at low cost.
図面は本発明の凍結ぶどうの製造方法を適用した製造装
置の概略図である。The drawing is a schematic diagram of a manufacturing apparatus to which the frozen grape manufacturing method of the present invention is applied.
Claims (1)
素を噴霧した雰囲気中を通過させることにより、ぶどう
を瞬間凍結させることを特徴とする凍結ぶどうの製造方
法。 ２、大房系のぶどうを搬送コンベアに搭載して搬送する
とともに、ぶどうを搭載した搬送コンベアを液体窒素を
噴霧した雰囲気中を通過させることにより、ぶどうを瞬
間凍結させることを特徴とする凍結ぶどうの製造方法。[Claims] 1. A method for producing frozen grapes, which comprises flash-freezing large bunch grapes by immersing them in liquid nitrogen or passing them through an atmosphere sprayed with liquid nitrogen. 2. Frozen grapes, characterized in that the grapes are instantaneously frozen by loading and transporting large bunch grapes on a conveyor and passing the conveyor carrying the grapes through an atmosphere sprayed with liquid nitrogen. manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1289000A JPH03151825A (en) | 1989-11-07 | 1989-11-07 | Production of frozen grape |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1289000A JPH03151825A (en) | 1989-11-07 | 1989-11-07 | Production of frozen grape |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03151825A true JPH03151825A (en) | 1991-06-28 |
Family
ID=17737545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1289000A Pending JPH03151825A (en) | 1989-11-07 | 1989-11-07 | Production of frozen grape |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03151825A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0688499A3 (en) * | 1994-06-22 | 1996-03-20 | Ecoverde Pesquisa Producao E C | Preservation of fresh plant parts and their juices using liquid nitrogen |
| ES2207400A1 (en) * | 2002-10-04 | 2004-05-16 | Ricardo Valverde Lopez | Preservation of citric fruits consists of mechanical peeling, sectioning and immersion in liquid nitrogen for coating with edible film |
| JP2017099367A (en) * | 2015-12-04 | 2017-06-08 | 株式会社日清製粉グループ本社 | Method for producing frozen food |
-
1989
- 1989-11-07 JP JP1289000A patent/JPH03151825A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0688499A3 (en) * | 1994-06-22 | 1996-03-20 | Ecoverde Pesquisa Producao E C | Preservation of fresh plant parts and their juices using liquid nitrogen |
| ES2207400A1 (en) * | 2002-10-04 | 2004-05-16 | Ricardo Valverde Lopez | Preservation of citric fruits consists of mechanical peeling, sectioning and immersion in liquid nitrogen for coating with edible film |
| JP2017099367A (en) * | 2015-12-04 | 2017-06-08 | 株式会社日清製粉グループ本社 | Method for producing frozen food |
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