JPH08331973A - Prolongation of period for retaining freshness of lentinus edodes sing. in mushroom bed and apparatus for prolonging period for retaining freshness - Google Patents

Abstract

PURPOSE: To rapidly reduce the weight of raw Lentinus edodes Sing. on a mushroom bed with a dehumidified air stream controlled to a suitable temperature quickly after collection, efficiently prolong the period for retaining the freshness of the raw Lentinus edodes Sing. and reduce waste due to deterioration in merchandise value. CONSTITUTION: The weight of raw Lentinus edodes Sing. is reduced with an air stream, controlled to 10-25 deg.C temperature and dehumidified at 3-4 m/sec quickly after collection so as to provide the weight loss ratio with at least 15-30% and the period for retaining the freshness of the raw Lentinus edodes Sing. in the mushroom bed is prolonged. Furthermore, the apparatus for prolonging the period for retaining the freshness of the Lentinus edodes Sing. in the mushroom bed is obtained from a cooling and dehumidifying system comprising a drying chamber 10 for arranging the raw Lentinus edodes Sing., a refrigerant evaporator 21 for cooling and dehumidifying air at a high humidity returned from the drying chamber, a refrigerant condenser 22 for heating the cooled and dehumidified air to a suitable temperature, an outdoor refrigerant condenser 26 for discharging the energy in a larger quantity than that required for heating the air to a suitable temperature to the open air, a refrigerant compressor 23 and a refrigerant pipe 24 for connecting these devices as main constituent elements and an air blasting system for feeding the air at the suitable temperature and suitable humidity controlled with the cooling and dehumidifying system into the drying chamber 10 and returning the air to the cooling and dehumidifying system.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for extending the freshness keeping period of fresh mushrooms and a device for extending the freshness keeping period.

[0002]

2. Description of the Related Art Mushroom bed Shiitake mushrooms are cultivated in a fungus bed and supplied to users. In particular, it is cultivated in a house where the temperature and humidity are controlled, the yield per cultivation area is large, and it has the advantage that it is cultivated throughout the year with a single bacterial species. Once harvested, they are pre-cooled overnight in a pre-cooler (3-5 ° C) of the growers, packaged and shipped,
Stored at a collection agency for shipment adjustment for about 0 to 3 days (3 to 5 °
C) is done.

[0003]

However, because the moisture content of fungi such as mushrooms of Shiitake mushrooms is short, the number of days to keep freshness is short, and although it depends on quality control despite pre-cooling, the product value is maintained in winter. It is said that 7 days is the limit. Of these days, if about three days are spent for shipping adjustment, the period in which the intermediate distributor and the consumer can enjoy the fresh mushrooms of the mushroom bed is extremely short.

Therefore, according to the present invention, the freshness-keeping period of the mushroom-bed fresh shiitake mushrooms can be extended and consumed by a freshness-keeping treatment for a short time without adjusting the shipment at the harvesting time (harvesting with a 7-minute opening). It is an object of the present invention to provide a method and apparatus for extending the freshness retention period of a mushroom bed shiitake mushroom that can be quickly obtained by a person.

[0005]

In order to achieve the above object, the invention of claim 1 is to reduce the weight of a fungal bed shiitake mushroom by a dehumidified air flow, which is quickly controlled to an appropriate temperature after collection. This is a method of extending the freshness retention period of the fungal bed shiitake mushroom characterized by the above.

Further, the invention of claim 2 is the method of extending the freshness keeping period of fresh mushrooms of the fungus bed, characterized in that, in the invention of claim 1, the air flow has a temperature of 10 to 25 ° C.

According to a third aspect of the present invention, in the method of the first and second aspects of the present invention, the air flow is 3 to 4 m / s. I am trying.

According to the invention of claim 4, in the invention of claim 1, the weight reduction is at least a weight reduction rate of 15 to 3
The method is to extend the freshness retention period of fresh-bed mushrooms, which is characterized by 0%.

Further, the invention according to claim 5 is such that a drying chamber in which the mushroom bed shiitake mushrooms are lined up, a refrigerant evaporator for cooling and dehumidifying the humid air returned from the drying chamber, and the cooled and dehumidified air are heated to an appropriate temperature. Refrigerant condenser that heats up, outdoor refrigerant condenser that releases energy more than necessary for heating air to an appropriate temperature, refrigerant compressor, and cooling with refrigerant pipes connecting them as main components Dehumidification system, a blast system that sends air of appropriate temperature and humidity by the cooling dehumidification system to the drying chamber, and sends back moist air from the drying chamber, and a drying chamber in which mushroom bed shiitake mushrooms are lined up It is used as a device to extend the freshness retention period for floor fresh shiitake mushrooms.

[0010]

According to the present invention, the fungal bed Shiitake mushrooms are quickly controlled to a proper temperature after being collected, and the weight of the mushrooms is rapidly reduced by a dehumidified air flow to prevent spoilage bacteria from propagating and keep freshness for a long time.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the drawings.

1 to 3 show an embodiment of the present invention. In FIG. 1, reference numeral 01 is an outer contour of the entire device for extending the freshness preservation period. Most of them are the drying chamber 10, and the air passages 11 are provided on the left and right and above the drying chamber 10. The upper part is completely partitioned by a partition plate 12, but the left and right sides are partitioned by a partition plate 13 that allows ventilation, and it is devised so that a uniform and parallel wind flows as much as possible.

Air comes out from the left ventilated partition plate 13 in a relatively high humidity state, goes to the right side through the upper air passage 11, and goes to the right ventilated partition plate 1.
Return to the drying chamber 10 through 3. A part of the air enters the machine room 20 through the bottom of the machine room partition plate 14, rises and contacts the refrigerant evaporator 21, is cooled and dehumidified, and further rises and contacts the refrigerant condenser 22 to be heated. Be warmed. The thus heated air returns to the air passage 11 through the outlet on the upper side of the machine room 20, and is mixed with the moist air that does not enter the machine room 20 to have an appropriate temperature. As a result, the humidity becomes appropriate.

Air of appropriate temperature and humidity enters the drying chamber 10 and
Moisture is taken from the mushroom bed Shiitake mushroom, which is the material to be dried, and the humidity is raised and the temperature is lowered to leave through the partition plate 13 on the left side that allows ventilation.

The flow of air sent into and returned from the drying chamber 10 is created by an air blowing system constituted by the electric fan 15 at the outlet of the machine chamber 20 and the upper passage.

On the other hand, the refrigerant is compressed by the refrigerant compressor 23, becomes a high-temperature and high-pressure gas, is sent to the refrigerant condenser 22 by the three-way valve 25 through the refrigerant pipe 24, is condensed and liquefied and radiates heat. Warm the rising air. When heated to the required temperature, the three-way valve is switched and the refrigerant
It is sent to the outdoor refrigerant condenser 26, condensed and liquefied, and the energy is released to the outside.

The liquefied refrigerant merges in the liquid receiver 27 and enters the refrigerant evaporator 21 through the expansion valve 28. Here, after completely evaporating and taking energy from the contacting air, the air is directed to the refrigerant compressor 23.

As described above, the refrigerant evaporator 21, the refrigerant condenser 22,
A cooling / dehumidifying system is constituted by an outdoor refrigerant condenser 26, a refrigerant compressor 23, and a refrigerant pipe 24 connecting them as main components. The air sent into the drying chamber 10 by this cooling / dehumidifying system is, for example, 30 to 60%.
And dried at 15-25 ° C.

The temperature-controlled and dried air is sent to the drying chamber 10 by the electric fan 15 for rectification of 3 to 4 m / s. The mushroom-bed fresh shiitake mushrooms arranged in shelves (not shown) in the drying chamber 10 are forcibly exposed to an air stream of appropriate temperature and low humidity. As a result, the mushroom bed shiitake absorbs water and dries, and the weight is rapidly reduced.

The measure for reducing the weight is a technique used for long-term storage of citrus fruits and the like, and is a technique of extending the storage period by drying the surface before storage. This is simply called a precautionary measure or a dryness precaution. This pretreatment is a pretreatment rate (weight reduction rate) of at most 4 or 5%, and it takes a long time such as one week to one month.

FIG. 2 is a graph showing the relationship between the pretreatment rate and the pretreatment time for each pretreatment temperature. Here, the pretreatment rate is the value of (weight before pretreatment-weight after pretreatment) / weight before pretreatment expressed as a percentage, and is also the weight reduction rate. The pretreatment time is the time required to reach the desired pretreatment rate.

This is because the mushroom bed shiitake mushrooms after harvesting have a pretreatment temperature of 1
There are three types, 5 ° C, 20 ° C and 25 ° C, and the pretreatment time is 30
From every minute to 180 minutes every 30 minutes,
The pretreatment rate was 11 to 38%.

After this preparatory measure, the product was stored in a tray pack package in a refrigerator at temperatures of 5 ° C, 10 ° C and 15 ° C, and a freshness retention test was conducted.

According to this, regarding the pretreatment temperature, there is some advantage in the low temperature pretreatment, and there is a difference of one day in the freshness preservation period between the 15 ° C pretreatment and the 25 ° C pretreatment. It was However, the difference in the freshness preservation period was small between the 15 ° C pretreatment and the 20 ° C pretreatment. The lower the pretreatment temperature is, the longer the pretreatment time is. Therefore, a low temperature is desired within the range allowed by the working time. By comparing the advantages of both, the 20 ° C pretreatment is desirable.

The pretreatment time is influenced not only by the pretreatment temperature but also by the size, the wind speed and the stacking method of the fresh shiitake mushrooms.

The large, medium and small shiitake-sized pieces are stacked flat,
The pretreatment was carried out at 20 ° C. in the horizontal flow of the wind velocity of 3 to 4 m / s, aiming at the pretreatment rates of 25% and 30%.

The storage temperature for keeping the freshness is 15
Storage is better at 10 ° C lower than ° C and 5 ° C lower than 10 ° C, but consider the current transportation, bidding in the market, storage at brokers, and display at mass retailers. If you do, 10
Many are kept at ° C, which is considered to be the limit. Therefore, the internal temperature in the freshness retention test was set to 10 ° C.

FIG. 3 shows a pretreatment temperature of 20 ° C. and a storage temperature of 10
It is a freshness preservation test of a group of fungal bed shiitake mushrooms, that is, a pretreatment section, according to each pretreatment rate when the tray pack is used at a temperature of ° C. The soundness is set to 70% or more as a guide. According to this, the fresh-bed mushrooms in the non-prediction area that did not take any pre-treatment measures could keep the freshness for 7 days after the harvest, and similarly, the fresh-bed mushrooms in the 20% pre-treatment area had 11 Is the day
The mushroom bed Shiitake mushrooms in the 25% pretreatment area are for 13 days.

In the case of the pretreatment rate of 20 to 30%, the one with the high pretreatment rate could maintain the freshness.

Therefore, as a result of several tests, the pretreatment rate (weight reduction rate) at which the freshness can be maintained most without losing the commercial value was 20 to 30%. However, the desirable pretreatment rate from the viewpoint of appearance (visual) is 15 to 25%,
The desirable pre-treatment rate from the endurance perspective is 30-35%.

[0031]

As described above, according to the present invention,
The water content of the live mushrooms of the fungus bed is removed in a short time, and the weight of the mushrooms is reduced to prevent the spoilage bacteria from propagating, which allows the freshness to last longer.

Since the freshness can be maintained for a long period (two weeks), the handling becomes easy even in the distribution process, and the producer, the intermediate distributor and the consumer can benefit. The effect largely includes a revolutionary element of the distribution of the fungal bed shiitake mushroom.

By further preparatory measures, the surface of the shiitake mushroom is tense, the color of the umbrella changes to light brown, the baking time is shortened (1/2 of the conventional value), and the taste is improved (the taste is improved by removing water). It is also effective in terms of quality such as condensation. The demerit of weight reduction due to precautionary measures can be avoided by changing from conventional weight selling to unit selling.

[Brief description of drawings]

FIG. 1 is a vertical cross-sectional view of a schematic configuration of a freshness retention period extension device of the present invention.

FIG. 2 is a graph showing a relationship between a pretreatment rate and a pretreatment time for each pretreatment temperature.

FIG. 3 is a graph showing the relationship between the number of days of storage and the degree of soundness according to a preparatory measure rate.

[Explanation of reference numerals] 10 ... Drying chamber 11 ... Air passages 12, 13, 14 ... Partition plate 15 ... Electric fan 21 ... Refrigerator evaporator 22 ... Refrigerant condenser 23 ... Refrigerant compressor 24 ... Refrigerant piping 25 ... Three-way valve 26 ... Outdoor refrigerant condenser 27 ... Liquid receiver

Front Page Continuation (72) Minor Nagano Minoru Nagano 3224-1 6th ward, Kita-cho, Takamatsu City, Kagawa Prefecture

Claims (5)

[Claims] 1. A method of extending the freshness retention period of a mushroom bed shiitake mushroom, which comprises rapidly controlling the temperature of the mushroom bed shiitake mushroom after collection and rapidly reducing the weight thereof with a dehumidified air stream. 2. The method for extending the freshness-keeping period of fresh-bed mushrooms according to claim 1, wherein the air flow has a temperature of 10 to 25 ° C. 3. The method for extending the freshness-keeping period of mushroom-bed shiitake mushrooms according to claim 1, wherein the air flow is 3 to 4 m / s. 4. The weight reduction is at least a weight reduction rate of 15-.
It is 30%, The extension method of the freshness preservation period of the fungal bed shiitake of Claim 1 characterized by the above-mentioned. 5. A drying chamber for arranging mushroom bed shiitake mushrooms, a refrigerant evaporator for cooling and dehumidifying high-humidity air returned from the drying chamber, and a refrigerant condenser for heating the cooled and dehumidified air to an appropriate temperature. , A cooling / dehumidifying system having as its main components an outdoor refrigerant condenser, a refrigerant compressor, and a refrigerant pipe connecting them, which emits more energy than necessary to heat the air to an appropriate temperature, and the cooling Keeping the freshness of the fungus bed shiitake mushrooms characterized by comprising a ventilation system that sends air of appropriate temperature and humidity by the dehumidification system to the drying room and sends back moist air from the drying room, and a drying room where the mushroom bed shiitake mushrooms are lined up Period extension device.