JPH04104759A - Preparation of dried pickle - Google Patents

Abstract

PURPOSE:To prepare a dried pickle containing the original nutrients, keeping the taste, flavor and shape of the original vegetable and preservable over a long period without using preservative and colorant by cutting pickled vegetables, inspecting and selecting the pickles, washing with aseptic water, instantaneously freezing, instantaneously sterilizing under high pressure and freeze-drying in vacuum. CONSTITUTION:Pickles of Chinese cabbage, Japanese radish, eggplant, cucumber, etc., are washed with water, selected by inspection, washed with aseptic water and subjected to instantaneous freezing, instantaneous high-pressure sterilization and freeze-drying in vacuum to obtain the objective pickles.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing dried pickles.

[Conventional technology]

Various rJl foods are indispensable as accompaniments to Japanese food.

These pickles can withstand storage to a certain extent while pickled in rice bran or salt, but even then, the period during which they are suitable for consumption is limited, and they cannot be stored for long periods of time.

Moreover, given the current housing situation, these pickled l#J
Since there is no place to put a barrel, the current situation is that many pickles are taken out of Ikioi, Nukazuke barrels, etc., washed with water, and then packaged and eaten.

These pickles undergo drastic changes in taste and color and cannot be stored for long periods of time, making it difficult to maintain the flavor they had when they were first made.

Therefore, preservatives and coloring agents are currently used for long-term preservation, and their effects on the human body have become a problem. In addition, the use of these ingredients impairs the original taste of pickles, and the value of pickles as a natural food is significantly diminished due to the destruction of nutrients.

[Problem to be solved by the invention]

The present invention aims to provide dried pickles that do not impair the taste and flavor originally possessed by pickles, and in which nutrients are decomposed with extremely little decomposition during the manufacturing process.

(Means for Solving the Problems) The method for producing dried pickles of the present invention includes a process of washing the pickles with water using various vegetables and fruits, and inspecting and inspecting the pickles for damage or deformed ones. It consists of a step of sorting and eliminating, a step of sterile water washing, a flash freezing step, a flash high pressure sterilization step, and a vacuum freeze drying step.

[Effect]

Known pickles include salt pickles, bran bran pickles, mirin pickles, narazukes, miso pickles, kelp pickles, moromi pickles, shiva pickles, lees pickles, koji pickles, vinegar pickles, karashi pickles, and sugar pickles.

Things that can be pickled include vegetables, fruits, and meat.

Vegetables that can be pickled include Chinese cabbage, radish, eggplant, cucumber, Nozawana, cabbage, pumpkin, carrot, and quince, and fruits that can be pickled include apple, banana, pineapple, watermelon, mango, and papaya.

As for meat, in addition to beef and pork, there are also fish and shellfish.
Various materials can be used.

Put these ingredients into pickle barrel 1.

In the case of salt pickling, the items to be pickled 2 are layered one on top of the other, sprinkled with salt, a weight is placed on the items (see Figure 1(a)), and the items are left to stand for a predetermined period of time to form pickles.

In the case of rice bran pickles, lees pickles, miso pickles, etc., pickled items 2 such as eggplants, cucumbers, apples, etc. are submerged in rice bran, miso, etc. and left for a predetermined period of time to make pickles.

In addition, it can be made into pickles by known methods such as pickling in sugar or vinegar.

In this way, the finished pickles include pickled vegetables, fruits, and meat, as well as additives for pickling (miso, salt, mustard,
), etc., are attached, so first wash them with water to remove them (Figure 1 Cb1).

Washing is carried out by preparing a washing bath filled with water 3 as shown in FIG. 1(b), throwing the pickles into the bath, and stirring the pickles.

At this time, prepare a basket 1a made of stainless steel wire mesh,
It is preferable to place the pickles in layers and wash them by moving them up and down in the bathtub, as this makes handling for the next step easier (FIG. 1(C)).

Further, if the washing is performed while applying ultrasonic waves to the bathtub, the washing time can be shortened.

Furthermore, it is also possible to wash continuously with water instead of using such a hatch method.

For example, pickles can be moved on a held conveyor belt, and foreign substances on the surface of the pickles can be removed by applying java to the pickles from above and below the belt.

If the pickles obtained in this way are damaged or misshapen, their commercial value will decrease, so they are inspected and sorted here, and such items are eliminated.

Inspections for scratches and shapes are often performed visually by humans. Humans watch the pickles flowing through the Held Conhair and remove defective products.

It is also possible to automate these.

The shapes of cucumbers and eggplants are memorized in a computer, the shapes of cucumbers, etc. flowing on a conveyor belt are read with an image scanner, and compared with those stored in the computer to judge whether the shape is good or bad. It is. According to this method, size grading can also be automated.

Since the value of products varies depending on not only their shape but also their size, they may be graded during this inspection and sorting process.

The following process may be considered as a method for selecting the size of vegetables, etc.

(11 Sorting method using optical sensor Vegetables, etc. that are flowing on the held container are inserted between the opposing light-emitting element and the light-receiving element. Then, the size is determined from the moving speed of the vegetables, etc. and the time it takes for the vegetables, etc. to cross the light-receiving element. They are identified, inspected, and sorted.

(2) Laser sorting method In the case of (1) above, two or three typical measuring sections are installed to determine the size. However, in this laser method, a line is drawn perpendicular to the moving direction of the belt conhair. Since the light beam is scanned in the same manner as the image, it is possible to determine not only the dimensions but also the shape of vegetables and the like.

The vegetables and the like to be inspected are transported in the same manner as in (1) above and are measured by passing the laser beam at right angles.

(3) Method of sifting by mesh size A gently sloping sieve plate is swung, and the sieve is sorted by the size of the holes in the sieve plate. The sieving plate may be a plate-like plate with holes of a standard size, or a screen may be used to screen the sieves based on the mesh. First, a reference hole of the minimum size is created to eliminate small vegetables, etc., then a reference hole of the maximum size is created and sieved, and vegetables of the specified size are dropped through the hole to be collected and sorted.

Afterwards, it is sterilized and washed with water.

Aseptic washing is carried out in the same manner as the washing step described above, using water that is pumped into a tank, boiled with boiling water, and then cooled.

This is to prevent the growth of E. coli and other bacteria without using preservatives during the processing of pickles.

The aseptically washed pickles are stored in a flash freezing device 5 as shown in Figure 2.
is placed on a belt conveyor 6 and continuously fed into the device. In this case, the speed of the healtcon hair 6 is 3 to 4 seconds.
ec/m. If it is faster than this, freezing is incomplete,
In addition, if it is too late, the amount of nitrogen gas supplied for freezing will be consumed unnecessarily, resulting in high processing costs.

At approximately the center of the tunnel section of this device, nitrogen gas (-19
6°C) is sprayed onto the pickles in a strip and flash frozen. This process instantly cools the water, fibers, cells, etc. in the pickles, making it easier to maintain the original shape when the pickles are rehydrated in water when eaten later.

The frozen pickles are placed in an instant high-pressure sterilizer 7 and are instantly sterilized by applying a pressure of 250 PA to 300 PA (FIG. 3).

When sterilizing by heating, if the heating temperature is low or the heating time is short, sterilization will not be carried out sufficiently.On the other hand, if the heating temperature is high or the heating time is long, the nutrients and ingredients in the pickles that are sensitive to heat will be destroyed. .

However, this instantaneous high-pressure sterilization causes extremely little destruction of such nutrients.

The pickles 8 thus sterilized are placed in a vacuum freeze dryer 9 as shown in FIG. 4 and vacuum freeze-dried.

In this step, first, sterilized pickles 8 are placed in a stack 13 in a chamber. At this time, it is preferable to avoid overlapping the pickles. This is to complete vacuum freeze-drying.

Thereafter, the refrigerator 11 is operated to quickly freeze the sterilized pickles, turning the water in the pickles into ice, and the vacuum pump 10 is further operated to pressurize the vacuum state, so that the water is It is dehydrated by suddenly sublimating it into water vapor.

The pickles obtained in this way do not lose their color, taste, flavor, or shape, have little change in nutrients, retain their original flavor, and can be eaten as pickles.

Vacuum freeze-drying is performed at a vacuum level of 0.1 mHG to 0.3 mH.
G, drying temperature is between 30°C and 90″C.

If the drying temperature is below 30°C, complete drying will be impossible and long-term storage will be impossible.If the drying temperature is above 90°C, the color, flavor, taste, and nutrients will change, which is not desirable. be.

Vacuum freeze-drying time is 8 to 24 hours. If the drying time is less than 8 hours, the drying will be incomplete, making it impossible to store the product for a long time.On the other hand, if the product is dried for more than 24 hours, the effect will not change, and processing time will be wasted, resulting in high costs.

Of course, these temperatures etc. vary depending on the material and size of the pickles, so some may deviate from the above range.

The dried pickles obtained in this manner can be returned to their original form by placing them in water for about 2 to 3 minutes. The pickles thus obtained maintain their original shape and do not lose flavor or taste.

[Effects of the Invention] As described above, according to the present invention, it is possible not only to provide pickles that can be stored for a long time without using preservatives or colorants, but also to preserve the original taste, flavor, and shape of pickles. It is possible to provide dried pickles that do not change the ingredients (and also retain their nutrients).

In addition, this dried pickle can be stored in a convenient storage container, making it easy to handle.

[Brief explanation of drawings]

Figure 1 is a diagram of the water washing process, Figure 2 is a conceptual diagram of the flash freezing device, Figure 3 is a conceptual diagram of the instant high pressure sterilizer, and Figure 4 is
A conceptual diagram of a vacuum freeze dryer is shown. 1-Pickle dal, 2-Pickles, 3-Water, 4-Basket, 5-1 freezing 1i1.6-Belt conveyor, 7-Instant high-pressure sterilizer, 8--Sterilized pickles, 9-Vacuum freeze-drying machine, 0---compressor 1-refrigerator, 2-pressure tank, -stack. Patent applicant Welsan Co., Ltd.

Claims (1)

[Claims] A method for producing dried pickles, which comprises the steps of washing the pickles with water, inspecting and sorting them, sterilizing them with water, flash freezing them, flash high-pressure sterilization, and vacuum freeze-drying.