JPH04144639A - Preservation of potato - Google Patents
Preservation of potatoInfo
- Publication number
- JPH04144639A JPH04144639A JP2271511A JP27151190A JPH04144639A JP H04144639 A JPH04144639 A JP H04144639A JP 2271511 A JP2271511 A JP 2271511A JP 27151190 A JP27151190 A JP 27151190A JP H04144639 A JPH04144639 A JP H04144639A
- Authority
- JP
- Japan
- Prior art keywords
- potatoes
- aqueous solution
- organic acid
- preserving
- weight
- 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
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 61
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 61
- 238000004321 preservation Methods 0.000 title claims description 4
- 239000007864 aqueous solution Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 150000007524 organic acids Chemical class 0.000 claims abstract description 16
- 230000035699 permeability Effects 0.000 claims abstract description 14
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 9
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 9
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 9
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- -1 organic acid salt Chemical class 0.000 claims abstract description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 4
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 4
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 4
- 239000001509 sodium citrate Substances 0.000 claims abstract description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 3
- 229960001790 sodium citrate Drugs 0.000 claims abstract description 3
- 235000011083 sodium citrates Nutrition 0.000 claims abstract description 3
- 235000012015 potatoes Nutrition 0.000 claims description 54
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 229910052760 oxygen Inorganic materials 0.000 claims description 12
- 239000001301 oxygen Substances 0.000 claims description 12
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 229960004106 citric acid Drugs 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 229940093915 gynecological organic acid Drugs 0.000 claims 1
- 235000005985 organic acids Nutrition 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 abstract description 2
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 238000009966 trimming Methods 0.000 description 13
- 102000004190 Enzymes Human genes 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 244000005700 microbiome Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000011179 visual inspection Methods 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〕
本発明は、食品工業において、広く用いられる馬鈴薯の
保存方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for preserving potatoes that is widely used in the food industry.
従来、馬鈴薯は、皮および泥つきの状態で保存され、使
用直前に皮を剥き、調理・加工に供されてきた。ところ
が、比較的大規模な食品工業で利用される場合、皮を剥
き、トリミングした状態で数日間保存か必要な場合かあ
る。この際、大きな問題となるのが、馬鈴薯の酵素によ
る変色および微生物の繁殖の問題である。現在、このよ
うな問題を解決するために、剥皮・トリミング、水洗後
の馬鈴薯を真空包装し、９５℃の熱水で３０分間程度ボ
イル処理し、殺菌および酵素の熱失活を行っている場合
がある。Conventionally, potatoes have been stored with their skins and mud on them, and the skins have been peeled immediately before use and then used for cooking and processing. However, when used in relatively large-scale food industries, it may be necessary to peel and trim the skin and store it for several days. In this case, the major problems are discoloration caused by potato enzymes and the proliferation of microorganisms. Currently, in order to solve this problem, potatoes are vacuum packaged after peeling, trimming, and washing, and then boiled in hot water at 95°C for about 30 minutes to sterilize and heat-inactivate enzymes. There is.
ところが上記の真空包装した後、ボイル殺菌処理を行う
場合、馬鈴薯同士か重なりあっている部分を殺菌する必
要があるため、殺菌時間か必然的に長くなり、馬鈴薯が
茹でられた状態になってその硬度が低下するため、用途
が限定されてしまうという欠点があった。However, when boiling sterilization is performed after vacuum packaging as described above, it is necessary to sterilize the overlapping parts of the potatoes, which inevitably lengthens the sterilization time and leaves the potatoes in a boiled state. Since the hardness decreases, there is a drawback that the applications are limited.
また、ボイル殺菌に長時間を必要とするため、多量の熱
量を消費し、エネルギーコストかかかるという欠点もあ
った。In addition, since boil sterilization requires a long time, a large amount of heat is consumed, resulting in high energy costs.
本発明は、これらの問題点を解消し、直ちに調理可能な
状態で馬鈴薯を保存する方法を提供することを目的とし
ている。The present invention aims to solve these problems and provide a method for preserving potatoes in a ready-to-cook state.
前記目的を達成するため、本発明者らは鋭意研究を重ね
た結果、殺菌・保存を特定条件とすることにより、風味
・品質が損なわれないことを知見し、本発明を完成する
に至った。すなわち、本発明は、剥皮、トリミング後の
馬鈴薯を水洗した後、加熱した有機酸および／または有
機酸塩水溶液中で短時間殺菌処理を行い、該殺菌処理後
の馬鈴薯を真空包装し、冷蔵で保存することを特徴とす
る馬鈴薯の保存方法を要旨とするものである。In order to achieve the above object, the present inventors conducted extensive research and found that the flavor and quality were not impaired by sterilization and preservation under specific conditions, and were able to complete the present invention. . That is, in the present invention, after peeling and trimming potatoes are washed with water, they are sterilized for a short time in a heated organic acid and/or organic salt aqueous solution, and the sterilized potatoes are vacuum packaged and refrigerated. The gist of this article is a method for preserving potatoes, which is characterized by preservation.
本発明の構成と作用について、詳細に説明する。 The structure and operation of the present invention will be explained in detail.
本発明において、剥皮・トリミング後の馬鈴薯は、次行
程での殺菌処理をより効果的に行うため、良く水洗し、
表面の微生物を洗浄する。In the present invention, the potatoes after peeling and trimming are thoroughly washed with water in order to more effectively sterilize them in the next step.
Cleans microorganisms from surfaces.
水洗後の馬鈴薯は、加熱した有機酸および／または有機
酸塩水溶液に短時間浸漬し、表面部分に存在する微生物
の殺菌および変色原因となる酵素（ポリエノールオキシ
ダーゼ）を失活させる。After washing, the potatoes are immersed for a short time in a heated organic acid and/or organic salt aqueous solution to kill microorganisms present on the surface and deactivate the enzyme (polyenol oxidase) that causes discoloration.
有機酸および／または有機酸水溶液を用いるのは、殺菌
を効果的に行い、かつ馬鈴薯中に残存した酵素活性を阻
害あるいは低下させるためである。The reason why an organic acid and/or an aqueous organic acid solution is used is to effectively sterilize and inhibit or reduce enzyme activity remaining in potatoes.
有機酸および／または有機酸塩水溶液としては、アスコ
ルビン酸、アスコルビン酸ナトリウム、クエン酸、クエ
ン酸ナトリウムの１種または２種以上の１〜５重量％水
溶液が望ましい。添加量か１重量％以下であると、殺菌
および酵素活性阻害効果が発現しにくく、また、５重量
％以上添加しても効果は増大せず、コスト的に問題が出
てくる。As the organic acid and/or organic acid salt aqueous solution, a 1 to 5% by weight aqueous solution of one or more of ascorbic acid, sodium ascorbate, citric acid, and sodium citrate is preferable. If the amount added is less than 1% by weight, the bactericidal and enzyme activity inhibiting effects will be difficult to develop, and if it is added more than 5% by weight, the effect will not increase, resulting in cost problems.
有機酸および／または有機酸塩水溶液の加熱温度は８０
℃〜９８℃の範囲内が好ましく、そして、有機酸および
／または有機酸塩水溶液への漬浸時間は、３〜１０秒の
範囲内か好ましい。漬浸時間か３秒以下であると、殺菌
不良や表面部分に酵素か残存する場合があり、また１０
秒以上漬浸した場合には、馬鈴薯表面のデンプンが膨潤
し、品質が低下する。漬浸時間は、３〜１０秒の範囲で
あれば、デンプンの膨潤はほとんど発生しないが、もし
それが問題となる場合には、有機酸および／または有機
酸水溶液中に塩化カルシウムを０．０１−１重量％添加
することにより、馬鈴薯の表面組織は固く維持される。The heating temperature of the organic acid and/or organic acid salt aqueous solution is 80
The temperature is preferably within the range of .degree. C. to 98.degree. C., and the immersion time in the organic acid and/or organic acid salt aqueous solution is preferably within the range of 3 to 10 seconds. If the soaking time is less than 3 seconds, sterilization may be poor or enzymes may remain on the surface.
If the potatoes are soaked for more than a second, the starch on the surface of the potatoes will swell and the quality will deteriorate. If the soaking time is in the range of 3 to 10 seconds, starch swelling will hardly occur, but if this becomes a problem, add 0.01% calcium chloride to the organic acid and/or organic acid aqueous solution. - By adding 1% by weight, the surface texture of potatoes is maintained hard.
塩化カルシウムの添加量が、０．０１重量％以下である
と効果か発現しにくく、また１重量％以上添加しても効
果は増大しない。If the amount of calcium chloride added is less than 0.01% by weight, it is difficult to exhibit the effect, and even if it is added in an amount of 1% by weight or more, the effect will not increase.
殺菌処理を行った後、馬鈴薯は真空包装に供せられる。After sterilization, the potatoes are vacuum packed.
この際、１００ｍｍＨｇ以下の減圧環境下で包装するの
が好ましい。ｌｏＯｍｍＨｇ以上の圧力環境下で包装し
た場合、馬鈴薯と包装袋の密着性が悪くなり馬鈴薯が移
動し易くなるため、馬鈴薯に傷が付いたり、破損する場
合かある。At this time, it is preferable to package the product under a reduced pressure environment of 100 mmHg or less. When packaging under a pressure environment of loOmmHg or higher, the adhesiveness between the potatoes and the packaging bag deteriorates and the potatoes tend to move, which may result in damage or damage to the potatoes.
包装袋を構成するフィルムの２３℃での酵素透過度は、
１ｏＯｃｃ／ｍ２−２４ｈｒｓ −ａｔｍ以下か好ま
しい。The enzyme permeability of the film constituting the packaging bag at 23°C is:
It is preferably less than 10Occ/m2-24hrs-atm.
酸素透過度が、１００ＣＣ／ｒｒｒ・２４ｈｒＳ−ａｔ
ｍ以上であると、保存中に包装袋内に進入してくる酸素
により、馬鈴薯の褐変が増長される場合がある。Oxygen permeability is 100CC/rrr・24hrS-at
m or more, browning of potatoes may be exacerbated by oxygen entering the packaging bag during storage.
包装後の馬鈴薯は、微生物の増殖および酵素反応を低下
させるために、０℃〜１０℃の範囲で冷蔵保存するのが
望ましい。保存温度か０℃以下であると、凍結する恐れ
かあり、また１０℃以上での保存は、微生物の増殖や酵
素による褐変の恐れかあり、好ましくない。It is desirable to store the packaged potatoes under refrigeration at a temperature in the range of 0°C to 10°C in order to reduce microbial growth and enzyme reactions. If the storage temperature is 0°C or lower, there is a risk of freezing, and storage at 10°C or higher is not preferable because there is a risk of microbial growth or browning due to enzymes.
以下、実施例および比較例により本発明の詳細な説明す
る。Hereinafter, the present invention will be explained in detail with reference to Examples and Comparative Examples.
実施例１
剥皮した後、トリミング処理を施し、芽を除去した馬鈴
薯を良く水洗した後、この馬鈴薯を９８℃のクエン酸２
重量％水溶液に３秒間浸漬し、殺菌処理を行った。Example 1 After peeling, trimming, and removing the buds, the potatoes were thoroughly washed with water.
Sterilization treatment was performed by immersing it in a wt% aqueous solution for 3 seconds.
該殺菌処理後の馬鈴薯３ケ（約５００ｇ）をＯＮ、５／
ＣＰＰ ＠ Ｏ（外寸：２００ｍｍＸ ３００ｍｍ、
２３℃ての酵素透過度：５２ｃｃ／ ｒｄ −２４ｈｒ
ｓ −ａｔｍ）のパウチに入れ、５０ｍｍＨｇの減圧環
境下で真空包装を行い、１０℃て２週間保存した。3 potatoes (approx. 500 g) after the sterilization treatment were turned on, 5/
CPP @ O (external dimensions: 200mm x 300mm,
Enzyme permeability at 23℃: 52cc/rd -24hr
s-atm), vacuum packed in a reduced pressure environment of 50 mmHg, and stored at 10° C. for 2 weeks.
実施例２
剥皮した後、トリミング処理を施し、芽を除去した馬鈴
薯を良（水洗した後、この馬鈴薯を９０℃のアスコルビ
ン酸２重量％水溶液に５秒間浸漬し、殺菌処理を行った
。Example 2 After peeling, trimming, and removing buds, the potatoes were washed with water, and then sterilized by immersing them in a 2% by weight aqueous solution of ascorbic acid at 90° C. for 5 seconds.
該殺菌処理後の馬鈴薯３ケ（約５００ｇ）をＯＮ、、／
ＣＰＰ、、 （外寸：２００ｍｍ Ｘ ３００ｍｍ、
２３℃での酸素透過度：５２ｃｃ／ｍ −２４ｈｒｓ
−ａｔｍ）のパウチに入れ、５０ｍｍＨｇの減圧環境
下で真空包装を行い、１０℃で２週間保存した。After the sterilization treatment, 3 potatoes (about 500 g) were turned on, /
CPP, (External dimensions: 200mm x 300mm,
Oxygen permeability at 23℃: 52cc/m -24hrs
-atm), vacuum packed in a reduced pressure environment of 50 mmHg, and stored at 10°C for 2 weeks.
実施例３
剥皮した後、トリミング処理を施し、芽を除去した馬鈴
薯を良く水洗した後、この馬鈴薯を８０℃のアスコルビ
ン酸ナトリウム１重量％、クエン酸１重量％水溶液に１
０秒間浸漬し、殺菌処理を行った。Example 3 After peeling, trimming, and removing the buds, the potatoes were thoroughly washed with water, and then added to an aqueous solution of 1% by weight of sodium ascorbate and 1% by weight of citric acid at 80°C.
It was immersed for 0 seconds and sterilized.
該殺菌処理後の馬鈴薯３ケ（約５００ｇ）をＯＮ、５／
ＣＰＰ、、 （外寸：２００ｍｍ Ｘ ３００ｍｍ、
２３℃での酸素透過度：５２ＣＣ／ｒｒｉ・２４ｈｒｓ
−ａｔＩｎ）のパウチに入れ、５０ｍｍＨｇの減圧環境
下で真空包装を行い、１０℃で２週間保存した。3 potatoes (approx. 500 g) after the sterilization treatment were turned on, 5/
CPP, (External dimensions: 200mm x 300mm,
Oxygen permeability at 23℃: 52CC/rri・24hrs
-atIn), vacuum packed in a reduced pressure environment of 50 mmHg, and stored at 10°C for 2 weeks.
実施例４
剥皮した後、トリミング処理を施し、芽を除去した馬鈴
薯を良く水洗した後、この馬鈴薯を９８℃のアスコルビ
ン酸ナトリウム１重量％、クエン酸１重量％、塩化カル
シウム０．５重量％水溶液に１０秒間浸漬し、殺菌処理
を行った。Example 4 After peeling, trimming, and removing buds, the potatoes were thoroughly washed with water, and then added to a 98°C aqueous solution of 1% by weight of sodium ascorbate, 1% by weight of citric acid, and 0.5% by weight of calcium chloride. was immersed in water for 10 seconds to perform sterilization.
該殺菌処理後の馬鈴薯３ケ（約５００ｇ）をＯＮ、５／
ＣＰＰ、、 （外寸：２００ｍｍ Ｘ ３００ｍｍ、
２３℃ての酸素透過度：５２ｃｃ／ｒｒｌ’ ・２４ｈ
ｒｓ −ａｔｍ）のパウチに入れ、５０ｍｍＨｇの減圧
環境下で真空包装を行い、１０’Ｃて２週間保存した。3 potatoes (approx. 500 g) after the sterilization treatment were turned on, 5/
CPP, (External dimensions: 200mm x 300mm,
Oxygen permeability at 23℃: 52cc/rrl' ・24h
rs-atm), vacuum packed in a reduced pressure environment of 50 mmHg, and stored at 10'C for 2 weeks.
実施例５
剥皮した後、トリミング処理を施し、芽を除去した馬鈴
薯を良く水洗した後、この馬鈴薯を９８℃のアスコルビ
ン酸ナトリウム１重量％、クエン酸１重量％水溶液に１
０秒間浸漬し、殺菌処理を行った。Example 5 After peeling, trimming, and removing the buds, the potatoes were thoroughly washed with water, and then added to an aqueous solution of 1% by weight of sodium ascorbate and 1% by weight of citric acid at 98°C.
It was immersed for 0 seconds and sterilized.
該殺菌処理後の馬鈴薯３０ケ（約５ｋｇ）をｏＮ、ｓ／
ＣＰＰ、。（外寸： ５００ｍｍ Ｘ ７００ｍｍ、
２３℃での酸素透過度＝５２ＣＣ／イ・２４ｈｒｓ−ａ
ｔｍ）のパウチに入れ、５０ｍｍＨｇの減圧環境下で真
空包装を行い、１０℃で２週間保存した。After the sterilization treatment, 30 potatoes (approximately 5 kg) were subjected to oN, s/
C.P.P. (External dimensions: 500mm x 700mm,
Oxygen permeability at 23°C = 52CC/I・24hrs-a
tm) pouch, vacuum packaging was performed under a reduced pressure environment of 50 mmHg, and the product was stored at 10° C. for 2 weeks.
比較例１
剥皮した後、トリミング処理を施し、芽を除去した馬鈴
薯を良く水洗した馬鈴薯３ケ（約５００ｇ）をＯＮ、、
／ＣＰＰ、、 （外寸： ２００ｍｍ Ｘ ３００ｍｍ
、 ２３℃での酸素透過度二５２ｃｃ／ｍ２ −２４ｈ
ｒｓ −ａｔｍ）のパウチに入れ、５０ｍｍＨＨの減
圧環境下で真空包装を行った。Comparative Example 1 Three potatoes (approximately 500 g) that were peeled, trimmed, and had their buds removed and thoroughly washed with water were turned on.
/CPP,, (External dimensions: 200mm x 300mm
, Oxygen permeability at 23℃ 252cc/m2 -24h
rs-atm), and vacuum packaging was performed under a reduced pressure environment of 50 mmHH.
該包装後の馬鈴薯を９５℃で３０分間ボイル殺菌処理を
行い、ｌｏ’ｃで２週間保存した。The packaged potatoes were sterilized by boiling at 95° C. for 30 minutes and stored at lo'c for 2 weeks.
比較例２
剥皮した後、トリミング処理を施し、芽を除去した馬鈴
薯を良く水洗した後、２５℃のアスコルビン酸ナトリウ
ム１重量％、クエン酸１重量％水溶液に３０秒間浸漬し
、殺菌処理を行った。Comparative Example 2 After peeling, trimming, and removing buds, the potatoes were thoroughly washed with water and sterilized by immersing them in an aqueous solution of 1% by weight of sodium ascorbate and 1% by weight of citric acid at 25°C for 30 seconds. .
該処理後の馬鈴薯３ケ（約５００ｇ）をＯＮ、 ｓ／Ｃ
ＰＰ５゜（外寸：２００ｍｍ Ｘ ３００ｍｍ、 ２３
℃での酸素透過度：５２ｃｃ／ｒｄ −２４ｈｒｓ −
ａｔｍ）のパウチに入れ、５０ｍｍＨｇの減圧環境下で
真空包装を行い、ｌＯｏＣで２週間保存した。Turn on 3 potatoes (approx. 500 g) after the treatment, s/C
PP5゜(External dimensions: 200mm x 300mm, 23
Oxygen permeability at °C: 52cc/rd -24hrs-
ATM), vacuum packed in a reduced pressure environment of 50 mmHg, and stored at 100C for 2 weeks.
比較例３
剥皮した後、トリミング処理を施し、芽を除去した馬鈴
薯を良く水洗した後、８０℃のアスコルビン酸ナトリウ
ム１重量％、クエン酸１重量％水溶液に１０秒間浸漬し
、殺菌処理を行った。Comparative Example 3 After peeling, trimming, and removing buds, the potatoes were thoroughly washed with water, and then sterilized by immersing them in an aqueous solution of 1% by weight of sodium ascorbate and 1% by weight of citric acid at 80°C for 10 seconds. .
該殺菌処理後の馬鈴薯３ケ（約５００ｇ）をＯＮ＋、／
ＣＰＰ、、 （酸素透過度：５２ｃｃ／ｍ ・２４ｈｒ
ｓ −ａｔｍ）のパウチに入れ、開口部をシールしく含
気包装）、ｌＯｏＣで２週間保存した。After the sterilization treatment, 3 potatoes (about 500 g) were turned ON+, /
CPP, (Oxygen permeability: 52cc/m ・24hr
s-atm), the opening was sealed and air-containing packaging), and the product was stored at 100C for 2 weeks.
比較例４
剥皮した後、トリミング処理を施し、芽を除去した馬鈴
薯を良く水洗した後、９８℃のアスコルビン酸ナトリウ
ム１重量％、クエン酸１重量％水溶液に２０秒間浸漬し
、殺菌処理を行った。Comparative Example 4 After peeling, trimming, and removing buds, the potatoes were thoroughly washed with water, and then sterilized by immersing them in an aqueous solution of 1% by weight of sodium ascorbate and 1% by weight of citric acid at 98°C for 20 seconds. .
該処理後の馬鈴薯３ケ（約５００ｇ）をＯＮ＋ ｓ／Ｃ
ＰＰ、。3 potatoes (approximately 500g) after this treatment are turned on + s/C
P.P.
（外寸： ２００ｍｍ Ｘ ３００ｍｍ、 ２３℃での
酸素透過度： ５２ｃｃ／ｍ−２４ｈｒｓ −ａｔｍ）
のパウチに入れ、５０ｍｍＨｇの減圧環境下で真空包装
を行い、１０℃で２週間保存した。(External dimensions: 200mm x 300mm, oxygen permeability at 23°C: 52cc/m-24hrs-atm)
The sample was placed in a pouch, vacuum packed in a reduced pressure environment of 50 mmHg, and stored at 10°C for 2 weeks.
比較例５
剥皮した後、トリミング処理を施し、芽を除去した馬鈴
薯を良く水洗した後、９８℃熱水に３秒間浸漬し、殺菌
処理を行った。Comparative Example 5 After peeling, trimming, and removing buds, the potatoes were thoroughly washed with water, and then immersed in hot water at 98° C. for 3 seconds to perform sterilization treatment.
該処理後の馬鈴薯３ケ（約５００ｇ）をＯＮ、 ５／Ｃ
ＰＰ、。3 potatoes (approximately 500 g) after this treatment are turned on, 5/C
P.P.
（外寸：２００ｍｍ Ｘ ３００ｍｍ、 ２３℃での酸
素透過度：５２ｃｃ／ｒｄ −２４ｈｒｓ −ａｔｍ）
のパウチに入れ、５０＋ｎｍＨＨの減圧環境下で真空包
装を行い、１０℃で２週間保存した。(External dimensions: 200mm x 300mm, oxygen permeability at 23°C: 52cc/rd -24hrs -atm)
The sample was placed in a pouch, vacuum packed in a reduced pressure environment of 50+nmHH, and stored at 10°C for 2 weeks.
以上、実施例１〜５．比較例１〜５の包装馬鈴薯を作成
した。これらの条件を第１表にまとめて示す。Above are Examples 1 to 5. Packed potatoes of Comparative Examples 1 to 5 were prepared. These conditions are summarized in Table 1.
（本質以下余白） １週間、 ２週間保存後に開封し、 外観検査、 膜検査を行った結果を第２表に示す。(margin below essence) 1 week, Open after storing for 2 weeks, Visual inspection, The results of the membrane test are shown in Table 2.
（本質以下余白）
第２表の結果より、本発明は、馬鈴薯の保存に有効な方
法であることか分かる。(Leaving space below the essence) From the results in Table 2, it can be seen that the present invention is an effective method for preserving potatoes.
本発明は、以上説明したように構成されているから、剥
皮・トリミング後の馬鈴薯を「生」の状態で長期間保存
できて、しかもその後の種々の用途に直ちに利用するこ
とかできるという効果を有し、また、殺菌時間か非常に
短時間であるため、光熱費を大幅に削減することができ
、産業上極めて有用である。Since the present invention is configured as explained above, it has the effect that potatoes after peeling and trimming can be stored in a "raw" state for a long period of time, and can be immediately used for various subsequent uses. Furthermore, since the sterilization time is extremely short, utility costs can be significantly reduced, making it extremely useful industrially.
Claims (1)
た有機酸および／または有機酸塩水溶液中で短時間殺菌
処理を行い、該殺菌処理後の馬鈴薯を真空包装し、冷蔵
で保存することを特徴とする馬鈴薯の保存方法。 ２、有機酸および／または有機酸塩水溶液が、アスコル
ビン酸、アスコルビン酸ナトリウム、クエン酸、クエン
酸ナトリウムの１種または２種以上の０．５〜５重量％
水溶液である請求項１記載の馬鈴薯の保存方法。 ３、有機酸および／または有機酸塩水溶液中に、塩化カ
ルシウムを０．０１〜１重量％添加した請求項１または
２記載の馬鈴薯の保存方法。 ４、有機酸および／または有機酸塩水溶液の加熱温度が
８０℃〜９８℃である請求項１記載の馬鈴薯の保存方法
。 ５、有機酸および／または有機酸塩水溶液中での殺菌処
理時間が３〜１０秒である請求項１記載の馬鈴薯の保存
方法。 ６、真空包装する際の圧力が、１００ｍｍＨｇ以下であ
る請求項１乃至５のいずれかに記載の馬鈴薯の保存方法
。 ７、真空包装する際に使用するフィルムの２３℃での酸
素透過度が、１００ｃｃ／ｍ＾２・２４ｈｒｓ・ａｔｍ
以下である請求項１乃至６のいずれかに記載の馬鈴薯の
保存方法。８、保存温度が、０℃〜１０℃である請求項
１乃至７のいずれかに記載の馬鈴薯の保存方法。[Claims] 1. After washing the peeled and trimmed potatoes with water, sterilize them for a short time in a heated aqueous solution of organic acids and/or organic salts, vacuum-package the sterilized potatoes, A method of preserving potatoes characterized by storing them in refrigeration. 2. The organic acid and/or organic acid salt aqueous solution contains 0.5 to 5% by weight of one or more of ascorbic acid, sodium ascorbate, citric acid, and sodium citrate.
The method for preserving potatoes according to claim 1, which is an aqueous solution. 3. The method for preserving potatoes according to claim 1 or 2, wherein 0.01 to 1% by weight of calcium chloride is added to the organic acid and/or organic acid salt aqueous solution. 4. The method for preserving potatoes according to claim 1, wherein the heating temperature of the organic acid and/or organic acid salt aqueous solution is 80°C to 98°C. 5. The method for preserving potatoes according to claim 1, wherein the sterilization time in the organic acid and/or organic salt aqueous solution is 3 to 10 seconds. 6. The method for preserving potatoes according to any one of claims 1 to 5, wherein the pressure during vacuum packaging is 100 mmHg or less. 7. The oxygen permeability of the film used for vacuum packaging at 23℃ is 100cc/m^2・24hrs・atm
The method for preserving potatoes according to any one of claims 1 to 6, which is as follows. 8. The method for preserving potatoes according to any one of claims 1 to 7, wherein the preservation temperature is 0°C to 10°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27151190A JP3058907B2 (en) | 1990-10-08 | 1990-10-08 | How to store potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27151190A JP3058907B2 (en) | 1990-10-08 | 1990-10-08 | How to store potatoes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04144639A true JPH04144639A (en) | 1992-05-19 |
| JP3058907B2 JP3058907B2 (en) | 2000-07-04 |
Family
ID=17501092
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27151190A Expired - Fee Related JP3058907B2 (en) | 1990-10-08 | 1990-10-08 | How to store potatoes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3058907B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0903083A2 (en) * | 1997-09-22 | 1999-03-24 | Epl Technologies, Inc. | Process for inhibiting enzymatic browning and maintaining textural quality of fresh peeled potatoes |
| KR20010025786A (en) * | 1999-09-01 | 2001-04-06 | 이태선 | Vacuum packing method of potato |
| JP2016144478A (en) * | 1998-01-09 | 2016-08-12 | マントローズ−ハウザー カンパニー， インコーポレイテッド | Fresh vegetable preservation processing method |
-
1990
- 1990-10-08 JP JP27151190A patent/JP3058907B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0903083A2 (en) * | 1997-09-22 | 1999-03-24 | Epl Technologies, Inc. | Process for inhibiting enzymatic browning and maintaining textural quality of fresh peeled potatoes |
| EP0903083A3 (en) * | 1997-09-22 | 1999-05-06 | Epl Technologies, Inc. | Process for inhibiting enzymatic browning and maintaining textural quality of fresh peeled potatoes |
| JP2016144478A (en) * | 1998-01-09 | 2016-08-12 | マントローズ−ハウザー カンパニー， インコーポレイテッド | Fresh vegetable preservation processing method |
| KR20010025786A (en) * | 1999-09-01 | 2001-04-06 | 이태선 | Vacuum packing method of potato |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3058907B2 (en) | 2000-07-04 |
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