JPH0412692B2 - - Google Patents
Info
- Publication number
- JPH0412692B2 JPH0412692B2 JP22722188A JP22722188A JPH0412692B2 JP H0412692 B2 JPH0412692 B2 JP H0412692B2 JP 22722188 A JP22722188 A JP 22722188A JP 22722188 A JP22722188 A JP 22722188A JP H0412692 B2 JPH0412692 B2 JP H0412692B2
- Authority
- JP
- Japan
- Prior art keywords
- pickles
- freeze
- container
- drying
- fruits
- 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
- 235000021110 pickles Nutrition 0.000 claims description 23
- 238000009447 edible packaging Methods 0.000 claims description 6
- 239000005022 packaging material Substances 0.000 claims description 6
- 235000012431 wafers Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 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
- 238000004519 manufacturing process Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000005562 fading Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 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
- 239000002932 luster Substances 0.000 description 1
- 238000004321 preservation Methods 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
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.
［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、つやの悪変
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つた。
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、冷蔵庫により保存が行われてい
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つた。[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, adverse changes in color and gloss significantly reduce the product value. This has been an issue that the industry has struggled with for many years.
For this reason, pickles that are important for their color and luster are treated with anti-discoloration agents or stored in refrigerators, but it has not been possible to give fruits and vegetables a 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−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61−31978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 temperature. -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を製造方法を
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 are less likely to fade and can be easily restored and eaten at home or the like.
［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−10℃〜−40℃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。[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 the product under a vacuum of 1 mmHg or less while increasing its temperature and subjecting it to freeze-vacuum drying, the obtained dried pickles are cut into appropriate sizes, and a predetermined amount of them is placed in water-soluble edible packaging material or wafers. It is characterized by being wrapped and stored in an insulating container.
［作用］
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。[Function] When eating the above instant pickles, remove the lid and pour warm salt water or hot water into the container, the edible packaging material or wafer will dissolve, and the dried pickles will be restored to a pickle without fading. . 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。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−10℃〜−40℃に調整し
た冷凍室内で凍結させた後、１mmHg以下の信空
下で品温を上昇させながら乾燥させるものであ
る。 In the present invention, fruit vegetables such as raw vegetables and fruits are first immersed in saline solution having a concentration of 10 to 20%, for example. Soaking should be done based on the type and size of the fruits and vegetables.
Do this day and night. 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 involves freezing the product in a freezer chamber pre-adjusted to -10°C to -40°C, and then drying it under a vacuum of 1 mmHg or less while increasing the product temperature.
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 thereof is wrapped in a water-soluble sheet-like edible packaging material or wafer 2 as shown in the drawing. 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。
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 eating the above-mentioned instant pickles, remove the lid 4 and pour warm water into the container 3, the edible packaging material or wafer 2 will dissolve, and the dried pickles 1 will be restored to a pickle without fading. go.
When the pickles are restored, the warm salt water or warm water in the container 3 is discarded, and the pickles are completed as if they were 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.
図は本発明によつ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。
The figure is a sectional view showing an example of instant pickles obtained by the present invention. 1... Dried pickles, 2... Edible packaging material or wafer, 3... Insulating container.
Claims (1)
℃〜−40℃に調節した冷凍室内で凍結させ、約１
mmHg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。1 Fruits and vegetables immersed in saline solution of a specified concentration are
Freeze in a freezer room adjusted to between ℃ and -40℃ for about 1 hour.
After drying while increasing the temperature under vacuum within mmHg and freeze-vacuum drying, the obtained dried pickles are cut into appropriate sizes and a predetermined amount is placed in water-soluble edible packaging material or wafers. A method for producing instant pickles, characterized in that they are wrapped 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 JPH0276536A (en) | 1990-03-15 |
| JPH0412692B2 true 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) |
Families Citing this family (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
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0276536A (en) | 1990-03-15 |
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