JPS58107160A - Method for improving preservability of hygroscopic food - Google Patents

Abstract

PURPOSE:To maintain the taste, flavor, luster, palatability, etc. of a hygroscopic food at desirable state for a long period, by coating the surface of the food with a small amount of shellac to prevent the moisture absorption of the food. CONSTITUTION:A shellac solution (e.g. ethanol solution of about 3-30wt% concentration) stored in the tank 1 is dripped slowly through the outlet 2, and impregnated into the elastic foam sheet 3 wrapped around a rotary free roll. A hygroscopic food 6 (e.g. laver sheet) is transferred with the feed roll 7 along the direction of the arrow, coated with the shellac solution, and dried at about 30- 80 deg.C to remove the solvent.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for improving the shelf life of confectionery and hygroscopic foods such as seaweed, cereals, or ice cream cups.

Many foods, including seaweed, grains, and sweets, tend to absorb moisture 1-1 while being on display in stores, causing the entire food to become soft. This not only impairs the flavor, but also the unique taste of the food product, such as texture and texture, and if left for a long time, the product value will be significantly reduced, such as the loss of luster and the formation of mold. Conventionally, to solve this problem, these foods are packaged in sealed containers made of polyethylene or the like together with a solid desiccant such as silica gel to prevent them from absorbing moisture. However, when these foods are removed from the sealed container, 1. For example, when using seaweed to make sushi rolls, apart from when making sushi rolls and eating them immediately, when making sushi rolls and eating them several minutes or several hours later, the moisture from the rice may be absorbed by the seaweed. There is a problem in that the seaweed softens and its flavor and glossy texture are considerably reduced compared to the original one, and this problem has not been solved to date. This invention solves the problems encountered in this invention, and maintains the flavor, gloss, texture, etc. of foods that are used under conditions that tend to absorb moisture for a long time, such as seaweed for rolled sushi, etc., for a long period of time. In addition, the present invention provides a food preservation method that prevents the growth of mold and increases product value.

The present invention is a method for improving food preservability, which is characterized by applying a small amount of shellac to a hygroscopic food such as seaweed.

Shellac is a substance that resembles shellac, and female shellac insects parasitize plants in the Fabaceae family or Sapindaceae family, and live off the sap of the plants. It is a substance. For the seventh rank, the twigs to which the secretion has adhered are collected and crushed into small pieces, and then sieved to remove impurities, washed with water, and dried. This is produced by a hot melting method, a soda method, a solvent extraction method, etc. Since shellac has a unique color, it is prepared by bleaching it by treating it with chlorine scum, hypochlorous acid, etc. as necessary, acidifying it with sulfuric acid or hydrochloric acid, washing the precipitate with warm water, and drying it. be able to.

To apply shellac to food, the shellac obtained by the above method is dissolved in a solvent that is harmless to the human body, such as ethanol, and the solution is applied or impregnated onto food, and the solvent is removed by drying under certain conditions. It can be done by For example, the method of applying shellac to a sheet of seaweed is to pour an ethanol solution in which Rank 7 is completely dissolved into a storage container fl equipped with a solution dripping port (2) at the lower end, as shown in Figure 1, From (2), the ethanol solution is gradually dropped onto a free-rotation roll (4) on which the elastic foam layer (3) is wound through the middle U-roll, and the elastic foam layer is (3) Impregnate inside. Then, the sheet-shaped seaweed (6) placed on the conveyor belt (5) is sent in the direction of the arrow by the feed roll z1, and the ethanol solution of shellac is uniformly applied to one surface of the sheet, and then It is sent into a dryer (8) and dried at a predetermined temperature for a certain period of time to completely remove the 7 ethanol. By applying the shellac solution to the surface of seaweed, that is, the smooth and shiny side, it is possible to improve the gloss of the surface and further increase the commercial value.

Also, when applying shellac to both sides of sheet-shaped nori,
An elastic foam layer is also wound on the surface of the feed roll (7), and the feed roll is placed in the liquid level of the shellac solution so that it is continuously impregnated with the shellac ethanol solution as the feed roll rotates. Place the shellac solution reservoir in contact with a part of ・1,'+:, ・Paper, <,! ,;*
, '6. CMG) e 1b, QG eQ sea,)
This is possible by directly rolling the moss.

Shellac is not necessarily applied by such a method, and various methods can be employed, but it is also possible, for example, by directly immersing a sheet of seaweed in a reservoir of 7-rank ethanol solution having a predetermined concentration.

Next 1 (The shellac concentration in the shellac solution is usually 3 to 30% by weight. If it is less than 3% by weight, the amount of shellac on the food surface will be insufficient and no improvement in storage stability or appearance can be expected. It is necessary to repaint the damaged line.
Moreover, if it exceeds 30% by weight, the shellac concentration on the surface of the food becomes too high and the whole becomes hard, resulting in a bad texture and spoiling the original flavor of the food, which is undesirable.
It is used in a range of 5% by weight. The solvent for dissolving rank 7 is preferably one that is harmless to the human body, such as alcohol or ester, and ethanol is particularly preferred.

Next, the food coated or impregnated with the shellac solution is usually dried at a temperature ranging from room temperature to 115° C. for a predetermined period of time, but the conditions must be selected depending on the type of food. For example, to dry sheet nori, it is usually 30~
At 80°C (preferably 60-70°C) for several minutes, e.g.
Do this for 2 minutes. When the temperature exceeds 70°C, shellac begins to soften and lagoon occurs, leading to discoloration of the surface of the seaweed and reducing its commercial value without losing its luster. On the other hand, if it is below 60°C, the seaweed will shrink and its appearance will be impaired, which is not preferable. However, even if the temperature exceeds 70 degrees Celsius, there is no adverse effect on taste, texture, or other preservation properties, so food products where surface discoloration and gloss are not important, such as confectionery such as ice cream cutlets or biscuits, exceed the above temperature. Can be dried under certain conditions.

However, if the temperature exceeds 115°C, the shellac will begin to melt and its storage stability will be significantly reduced.

The method of the invention is therefore particularly intended for the preservation of food products used under conditions of intense moisture absorption, such as seaweed for sushi rolls or ice cream cups, for example to preserve the original flavor, gloss and texture of the food. It has the effect of maintaining the texture and texture for a long time, further improving the gloss and appearance, and increasing the added value of the product. Furthermore, the shellac used in the invention has moisture-proofing effects, prevents the growth of mold, and has an antibacterial effect, and since it is a natural additive, it is safe and does not cause any harm to the human body.

Test example 1 An ethanol solution containing 10wt% of shellac was prepared and 2
0txt In addition, as a comparative example, we measured the change in hygroscopicity of these seaweeds over time in an oven at room temperature and 100% humidity using sheets that were not coated at all.
As shown in the figure. In the figure, curve A is coated on both sides (Example 1), curve B is coated on one side (Example 2), and curve C is coated on one side (Example 2).
A sample without coating (Comparative Example 1) is shown below. As is clear from the figure, hygroscopicity is considerably improved by coating on both sides. Next, the samples were allowed to absorb moisture for 10 hours under the above-mentioned conditions, and the appearance, taste, and mold growth were evaluated, and the results are shown in Table 1.

The reason why the method of the present invention shows a high level of taste evaluation and prevention of mold growth despite showing high hygroscopicity when coated on one side is simply due to the hygroscopicity of shellac. but when applied to food, especially seaweed,
This shows that taste and appearance can be synergistically improved and maintained. Note that the taste evaluation was performed by five people who comprehensively evaluated gloss, appearance, texture, etc. using a five-point scale, and the average value is shown.

High score ■ Excellent! : Show all.

@Table 1 Test Example 2 Ethanol solutions containing 8% by weight and 5% by weight of shellac were prepared, and slices of almond nuts were immersed in each solution for 60 seconds. We also measured the comparative example and changes in sex over time, and what were the results? @ Shown in Figure 3. In the figure, the curve All1 was immersed in an ethanol solution containing 8% by weight of 70ml (
Curve B shows the product immersed in an ethanol solution containing 5% by weight of shellac (Example 4), and curve C shows the product without immersion (Comparative Example 2). As is clear from the figure, it can be seen that the I/I hygroscopicity was considerably improved in Example 3.

It can also be seen that in Example 4, although it is slightly inferior to Example 3, it is improved. Then under the above conditions 24
After absorbing moisture for 48 hours and 72 hours, the samples were evaluated for flavor, color, and typhoid fever at a room temperature of 30'C.The results are shown in Table 2. Example 3
．． It can be seen that both 4 are improved.

Create ethanol solutions containing 8% by weight and 5% by weight of shellac on the 2nd side of the chopsticks, and spray each solution uniformly onto the pie dough.
Ta. In addition, as a comparative example, we used one that was not sprayed at all.
These pies were kept in a container at a room temperature of 25° C. and a humidity of 100%, and the change in hygroscopicity over time was measured. As a result, the drawing is omitted because the tendency is almost the same as that shown in FIG. 3 of I/'i. Also flavor,
Regarding color tone and typhoid fever, evaluation was conducted under the same conditions as in Test Example 2. The results were almost the same as in the case of Ka2 table.

[Brief explanation of the drawing]

Figure 1 is a side view showing an example of a coating device, -1 and 2 are diagrams showing changes in the hygroscopicity of seaweed over time, and Figure 3 is a diagram showing changes in the hygroscopicity of almond nuts over time. . Patent applicant Hiko Foods Co., Ltd.

Claims (1)

[Claims] (1) A method for improving food preservability, which comprises applying a small amount of shellac to a hygroscopic food such as seaweed. (2) Shellac (43 to 30% by weight ethanol solution) is applied to the food surface and the ethanol is removed by drying. (3) After application, 30°C ~ The method according to claim (1), characterized in that drying is carried out at a temperature of 80° C. for several minutes. (4) The method according to claim 1, characterized in that the hygroscopic food is seaweed, confectionery or cereals. The method described in the Range E/) section. (6) The method according to claim (a), characterized in that the method is applied to one side of the food.