JPH06141768A - Method for storing vegetable by aqueous solution of garlic - Google Patents

Abstract

PURPOSE:To provide a method for storing vegetables by an aqueous solution of garlic, capable of simply and safely retaining freshness of vegetables for a long period in general homes. CONSTITUTION:Fresh garlic is heated and the heated garlic is powdered and water is added to the garlic powder to prepare an aqueous solution of garlic. Vegetables are immersed in the solution and hermetically sealed with a vinyl bag and subjected to cold storage.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving vegetables using an aqueous garlic solution.

[0002]

2. Description of the Related Art Generally, in general households, as a method for keeping and maintaining the freshness of vegetables, a method of storing them in a refrigerator-dedicated room for vegetables or a method of sealing the vegetables in a wrap and storing them in a refrigerator are adopted. There is.

[0003]

However, by simply storing the vegetables in the refrigerator, the freshness of the vegetables can be kept for about 3 to 4 days at most, and the vegetables stored for longer than that. Has the problem that the fresh colors and flavors of freshly harvested vegetables are lost. Therefore, the present inventor has focused on the metabolic action of alliin and allicin contained in garlic, and has been engaged in research and development of a method for long-term preservation of vegetables in a fresh state. In view of the above problems in the prior art, the present invention provides a method capable of easily and safely storing fresh vegetables for a long period of time even in a general household.

[0004]

Therefore, in the present invention, raw garlic is heat-treated at a temperature of 100 ° C. or higher and 150 ° C. or lower, and the heat-treated garlic is made into a flour-like powder, and water 5
Make an aqueous solution of garlic powder at a ratio of 1 g for 000 cc or more and 10,000 cc or less, immerse the vegetables in the garlic aqueous solution for 3 minutes to 10 minutes, seal the vegetables soaked in the garlic aqueous solution with a packaging material, and store in a cool place. It is something that is done.

[0005]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a process drawing showing an embodiment of a method for storing vegetables with an aqueous garlic solution according to the present invention.

As shown in FIG. 1, first, raw garlic 1
Is heated at a temperature of 150 ° C. in the microwave oven 3 (A). By heating here, the odor of garlic is halved. Next, the heat-treated garlic is cut into small pieces with a knife or the like, and made into a paste by the mixer 4 (B). This paste-like garlic is made into a flour-like powder by the vacuum freeze dryer 5 (C). Here, the garlic is first frozen at about −20 ° C. by the vacuum freeze dryer 5, and then the frozen garlic is exposed to a vacuum to sublimate the moisture therein, and the garlic is heated by its heat of vaporization to be powdered. become. Then, 1 g of garlic powder is dissolved in 5000 cc of water placed in a container or the like to prepare a garlic aqueous solution (D). Soak fresh vegetables 2 such as bell peppers and cabbage in the resulting garlic solution for 5 minutes (E). Finally, the vegetables dipped in the garlic aqueous solution are put in a vinyl bag 7, sealed and stored in a refrigerator (F). In the above examples, the temperature at which the raw garlic was heat-treated was 150 ° C., but the temperature is not limited to this, and is 100 ° C. or higher.
The temperature may be 50 ° C. or lower, and the garlic aqueous solution was prepared with 5000 cc of water per 1 g of garlic powder, but the present invention is not limited to this.
It may be cc or less, and the time for immersing the vegetables in the garlic aqueous solution is set to 5 minutes, but the time is not limited to this and may be 3 minutes or more and 10 minutes or less. A plastic bag is used as a method for sealing the vegetables, but a plastic wrap or the like may be used.

Next, the results of using the garlic aqueous solution according to this embodiment will be shown. Prepare several kinds of fresh vegetables, divide them into two sets, and leave one as it is, and the other 5
It was soaked for a minute, put in a plastic bag, and sealed and stored in a refrigerator. It was confirmed that the vegetables that had not been dipped in the garlic aqueous solution in about 4 days had the water removed and the color faded. On the other hand, at this point, the vegetables dipped in the garlic aqueous solution were still in their original fresh state. As a result of continuing the observation as it was, some dryness and fading were observed in about 12 days, but vegetables not soaked in the garlic aqueous solution were already inedible. Furthermore, when the present inventors who confirmed the above results sprayed the garlic aqueous solution on plants such as Omoto and orchid, they found that the growth thereof was promoted.

[0008]

EFFECTS OF THE INVENTION According to the present invention, as constituted as described above, fresh vegetables can be stored easily and safely for a long period of time even in a general household, so that vegetables can always be eaten in a fresh and nutritious state. Since it can be done and there is no waste of discarding vegetables that have become less fresh, it has an excellent effect in terms of improving eating habits and also in helping households.

[0009]

[Brief description of drawings]

FIG. 1 is a process diagram showing an example of a method for storing vegetables with an aqueous garlic solution according to the present invention.

[Explanation of code] 1 raw garlic 2 vegetables 3 microwave oven 4 mixer 5 vacuum freeze dryer 6 water 7 plastic bag

Claims (1)

[Claims] 1. A method of storing vegetables with an aqueous garlic solution, which comprises the following steps. (1) a step of heat-treating raw garlic at a temperature of 100 ° C. or higher and 150 ° C. or lower, (2) a step of converting the heat-treated garlic into a flour-like powder, (3) water 5000 cc or more and 10000 cc or less,
A step of making a garlic aqueous solution at a ratio of 1 g of garlic powder, (4) a step of immersing vegetables in the garlic aqueous solution for 3 minutes to 10 minutes, (5) sealing the vegetables soaked in the garlic aqueous solution with a packaging material,
The process of storing in a cold place.