JPS61205440A - Method of removing astringency of persimmon after packing - Google Patents

Abstract

PURPOSE:To remove the astringency of persimmons while preventing blackening phenomena of persimmons, by sandwiching water-absorbing materials impregnated with an alcohol between a protecting material having dispersed air-permeable holes and a protecting material having no air-permeable holes, putting the persimmons in a packing box in such a way that the air-permeable holes are opposed to the astringent persimmons, and packing the box. CONSTITUTION:The water-absorbing materials 1 impregnated with an alcohol are sandwiched between the protecting material 2 having the dispersed air- permeable holes 4 and the protecting material 3 having no air-permeable holes, to give the transpiration material 5. The transpiration material 5 is put in a packing box with putting the air-permeable holes up, astringent persimmons are arranged, the transpiration material 4 is put in it, facing the air-permeable holes 4 down, the persimmons are packed and the astringency of the persimmons is removed. The vapor of the alcohol of the water-absorbing material 1 is fed from the air-permeable holes 4 to the astringent persimmons and simultaneously water evolved from the persimmons is absorbed in the water-absorbing material 1 and the humidity in the box is efficiently controlled.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for removing astringency from packaging astringent oysters, and particularly to a method for removing astringency from packaging in which the astringency is removed using alcohol during transportation after packaging.

[Conventional technology and its problems]

There are two types of oysters: sweet oysters and astringent oysters.Astringent oysters are not edible unless they are treated to remove astringency after being harvested. Therefore, research is being conducted on the treatment of astringent oysters to remove astringency.
The astringency removal methods include the next gas astringency removal method and the alcohol astringency removal method (
ethanol) is the mainstream. Incidentally, in recent years, staining of the fruit surface of oysters has occurred during this alcohol deastringency treatment, a phenomenon that has significantly lowered the commercial value. Normally, when astringent oysters are de-astringent with alcohol, they are packed in cardboard boxes before being shipped, and 120-160 mt of alcohol diluted 35-38% is sprayed directly onto the boxes before shipping. After that, it will lose its astringency in one to two weeks.

As described above, a blackening phenomenon occurs in the fruits while the astringency removal reaction progresses after the alcohol treatment and sealing.

It is known that the cause of this is that small cracks on the fruit surface oxidize and turn black, but this oxidation is promoted by the humidity (moisture) inside the box. In other words, there was a problem in that the higher the humidity, the higher the incidence of blackened fruit.

[Purpose of the invention]

An object of the present invention is to provide a method for removing astringency from packing astringent persimmons, which can prevent the occurrence of blackening of persimmon fruits.

[Summary of the invention]

In the present invention, a water-absorbing material impregnated with alcohol is sandwiched between a plurality of protective materials, and a transpiration material is formed by interspersing ventilation holes in one of the protective materials, and the transpiration material is stored in a packaging box with the ventilation holes facing the oyster side. , alcohol vapor is supplied to the oysters through the ventilation holes, and moisture generated from the oysters is absorbed into the water-absorbing material through the ventilation holes.

〔Example〕

1 to 3, a water-absorbent material 1 impregnated with alcohol is sandwiched between a plurality of protective materials 2.3, and a transpiration material 5 is formed by interspersing ventilation holes 4 in one of the protective materials 2. 4
are stored in the packaging box 7 facing the oysters 6 side, so that alcohol vapor is supplied to the oysters 6 through the ventilation holes 4 and moisture generated from the oysters 6 is absorbed into the water-absorbing material 1 through the ventilation holes 4. This is what was done. Water-absorbing material 1 refers to a material that can absorb alcohol, and is pulp.

Non-woven fabric etc. are preferred. Protective materials 2 and 3 are breathable.

Made of material with almost no water permeability, cardboard 8
Preferably, a synthetic resin layer 9 of polyester or the like is formed on one side, a synthetic resin film, a synthetic resin cardboard, or the like. The alcohol is preferably a neat solution or a highly concentrated alcohol. It is preferable that the ventilation holes 4 are formed so as to be located between the persimmon fruits 6 as shown in FIG. In Figures 1 and 2 @, packaging box 7
A protective material 10 without ventilation holes 4 is laid on the bottom of the container with the synthetic resin layer 9 facing upward, and oysters 6 are stacked in several tiers on top of the protective material 10, and the protective materials 2 and 3 are placed on top of the protective material 10 in the order shown in FIG. The evaporative material 5, which is made by overlapping the evaporative material 1, is placed on top of the other material with its ventilation hole 4 facing down. Therefore, low-humidity alcohol vapor transpires from the ventilation hole 4 of the transpiration material 5 into the storage chamber of the persimmon fruit 6 to induce astringency removal effect, and the moisture generated in the storage chamber is absorbed into the water-absorbing material 1 through the ventilation hole 4. Because of this, moisture can be effectively controlled and blackening of persimmon fruit can be prevented.

Next, an experimental example will be explained.

Judgment of the state of development of blackened fruit Judgment of degree of astringency removed Judgment was made using the tannin print method and converted into numerical values.

1. 100% astringency removal (completely astringent removal, no astringency at all) 2.
85 tp (slightly astringent taste left after one meal) 3, 60 # (half astringency removed) 4.
40 # (Astringent, but progress is being made in getting rid of astringency) 5.0/
/ (Astringent, astringent oysters themselves) Materials used and processing methods Packaging Box Laminated/cardboard protective material 3 Single-sided treated layer protective material 2 Single-sided treated layer water-absorbing material Paper material Alcohol -Grade 7 Leva denatured alcohol Water-absorbing material with a certain amount of alcohol The sprayed alcohol evaporates, and the alcohol vapor, which is heavier than air, passes through the vents in the protective material below and reacts with the fruit. Its characteristics were the best. Especially when using the undiluted solution, it seemed difficult to adjust the amount of transpiration. We also compared and investigated a method of using a polyurethane net between this water-absorbing material and a protective material with ventilation holes to promote diffusion.

Table 2 From Tables 1 and 2, regarding the presence or absence of the internet, those that were used had generally poor results. This result was determined to be the result of the evaporated alcohol vapor reaching the fruit surface too rapidly.

Looking at Table 2, for all of the products that use the undiluted solution, the results are good without a net, and on the contrary, the ones that contain moisture at 70 degrees and 50 degrees have good results when grown with a net. Considering this, it can be seen how quickly and intensely the undiluted solution transpires. Also, looking at this table, the water-absorbing materials of F, 2 are superior to F, 1, especially 4
Good results were obtained in the 5mt section. What I noticed during this investigation was that condensation forms inside the cardboard box, which does not allow any moisture to enter. The main reason for this seems to be that cardboard has high airtightness and low hygroscopicity, but this may vary depending on the amount of alcohol used and the material used.

When fruits respire, they release carbon dioxide, water, and heat, but especially when there is sufficient oxygen and aerobic respiration occurs, a large amount of water is expelled. Respiration when glucose is used for respiration is as follows.

CaH+20a+60t→6COt +6HtO+67
Because it is 4 cat, this dew condensation is also small (0,
In many cases, it becomes water droplets (around 1 order) and appears to shine.

Looking at the relationship between dew condensation and contamination, there is no condensation when the degree of contamination is about 0.3 to 0.5 degrees. Overall, it is better not to use a net, and the amount of alcohol stock is 45mt.
Since F.2 is the best water-absorbing material, it was decided to set it as the target of the next test and investigate it in a transportation test. In addition, in the control group, the humidity inside the cardboard box was higher than that in the case treated with the undiluted solution, and therefore the degree of contamination was also high, and the astringency removal was still poor.

Next, a transport test was conducted taking the above results into consideration. The destination is Hokkaido's Sapporo market, and this is a mass transportation test for the Kuni-scissors container.

Table 3 First, regarding the amount of alcohol used, 45 mt, which was our original target, had the best results, and the multiplier for the occurrence of black fruit per 1e/S was 0 to 1 fruit, and the astringency removal was also good. . In addition, the astringency seemed to be removed 1 to 2 days faster than the normal product that was transported at the same time, and the results were the best. Next, regarding the area with the lowest amount of usage, the removal of astringency is somewhat incomplete within this number of days (12 days after treatment). The occurrence of blackened fruits has increased slightly, and the contamination level is 1.1, which is an average of 3.6 per 1 e/S.
The occurrence of about 4 fruits and 10 or so fruits is inclusive of very few fruits, so only one fruit will affect the commercial value. In addition, the degree of astringency removal was considered to be better than the normal one, but the results were inferior to the 45wILt section. The size of the water passage hole 4 is 4 to 10'X, preferably around 8X; if it is small, evaporation is slow and moisture absorption is hindered, and if it is large, blackening may occur in the upper layer.

Table 4 (Note) The conditions are the same as (Table 3).In the present invention, alcohol is not applied directly to the fruit, and the fruit is processed after packaging, but as much moisture as possible is removed from the cardboard box. The aim is to prevent it from being introduced. As a result, the occurrence of black fruit is suppressed due to a decrease in the humidity inside the cardboard box, and the strength of the cardboard box is also improved. Furthermore, the rate of astringency removal is faster than that of conventional processing methods, and sufficient astringency can be removed even with a small amount of alcohol used.

〔Effect of the invention〕

In the present invention, a water-absorbing material impregnated with alcohol is sandwiched between a plurality of protective materials, and one of the protective materials is provided with ventilation holes, and the transpiration material is stored in a packaging box with the ventilation holes facing the oyster side. However, since alcohol vapor is supplied to the oysters through the ventilation holes, and the moisture generated from the oysters is absorbed by the water-absorbing material through the ventilation holes, blackening is prevented and the astringency removal effect is promoted, making the product highly effective. .

[Brief explanation of drawings]

FIG. 1 is an overall sectional view, FIG. 2 is an exploded perspective view of the transpiration material, and FIG. 3 is a plan view. 1. Water-absorbing material 2.3. Protective material 4. Ventilation holes 5. Transpiration material 6. Oysters 7. Packing box patent applicant Hamo Agricultural Cooperative Association Figure 1 w3 Figure 1 - 1 , pa′ w2 factor

Claims (1)

[Claims] A transpiration material made by sandwiching a water-absorbing material impregnated with alcohol between multiple protective materials and having ventilation holes scattered in one of the protective materials.
The oysters are housed in a packaging box with the ventilation holes facing the oysters, alcohol vapor is supplied to the oysters through the ventilation holes, and moisture generated from the oysters is absorbed from the ventilation holes into a water-absorbing material. How to remove astringency from packaging oysters.