JPS6132938B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for preserving ripe fruits, freshly picked vegetables, etc. in a fresh and delicious state for a long period of time. Conventional refrigeration methods for fruits and vegetables include ordinary refrigeration and simple controlled atmosphere (CA) refrigeration (gas refrigeration). Although this is a method of preservation, it is not possible to preserve it for a long time because the ingredients are consumed by breathing, the color fades, and the progress of decomposition is significant.
CA refrigeration (including polyethylene packaging refrigeration) not only lowers the temperature, but also suppresses respiration of environmental gases under conditions of lower oxygen and higher carbon dioxide than air, and has better storage performance than ordinary refrigeration. Although this method is certainly more effective than the normal refrigeration method in preserving the color of the fruit skin and preventing rot, it leaves fruit grown under natural conditions (in the air) under harsh environmental gas conditions. Therefore, ripe fruits and vegetables whose vitality has weakened have the disadvantage that they cannot be stored for long periods of time due to gas disturbance during storage, which causes browning of the pulp and pericarp, loss of flavor, and discoloration of leafy vegetables. The present inventor has discovered that conventional stored foods (fruits and vegetables)
As a result of various research into refrigeration methods for fruits and vegetables, which eliminates the drawbacks of refrigeration methods and allows freshly picked fruits and vegetables to be stored for long periods of time without loss of flavor,
The present invention has been achieved. The present invention provides fruits and vegetables that can be stored for a long period of time without losing their freshness or flavor.
The object of the present invention is to provide a method for producing a cold-storage food of vegetables. The present invention is characterized in that fruits and vegetables are made to absorb the freezing point drop to lower the freezing point, and then coated with ice or the like and stored at a temperature of -0°C to 8°C.・This is a method for producing cold storage foods of vegetables. The cold-storable food obtained by the present invention refers to the freezing point of fruits and vegetables that is lowered as much as possible from 0°C to -
It means a stored food that maintains its freshness and good flavor even when stored at a temperature of 10°C, preferably -0.1°C to -0.8°C, and means a food with a controlled freezing point. In other words, the freezing point of fruits is usually between -2.0℃ and -
3.0℃, the freezing point of vegetables is -0.1℃~1.0℃,
Vegetables, which are particularly sensitive to low temperatures, have a freezing point close to 0℃, so it is difficult to control the temperature using a cooler, etc. Especially when storing live vegetables, slight fluctuations in temperature can have a direct impact on life or death. The risk is extremely high because of the relationship involved. Therefore, in the present invention, as a pretreatment, the freezing point of the raw material itself is artificially adjusted, the width of the freezing temperature range is expanded, cold resistance is imparted, storage stability is increased, and safety for sustaining life is increased. Freezing point controlled food (Controlled food)
Freezing Point Storage of Fruits Or
vegetable) and its manufacturing method. The freezing point depressing agent in the present invention is one that does not cause physiological disorders in fruits and vegetables and is produced in nature, and is preferably sorbitol, vitamin C, urea, etc. In particular, vitamin C has a freezing point depressing effect as low as urea. Reinforcement of vitality (ripe fruits,
It was also revealed that vegetables have a great effect on vegetables (even if they are freshly picked, their vitality is weakened). Its applied concentration is sorbitol 0.05-1.5
%, vitamin C 0.1 to 1.0%, and urea 0.8 to 1.5%, at a temperature of +4 to +6 degrees Celsius.
It is absorbed from the leaves, roots, and stems over a period of about 15 days. After performing this operation to adjust and lower the freezing point of fruits and vegetables, ice coating treatment (Ice Coating)
Film method (hereinafter referred to as ICF processing)
That's what I do. This ICF treatment involves intermittently watering fruits and vegetables whose freezing point has been lowered in a storage room at around -3°C, and then applying a film of ice, snow, or frost 5 to 10 mm thick to the fruits and vegetables. is sprayed until the entire surface is covered. The storage temperature after ICF treatment is -
0.8 to -5°C is preferred. In addition, cell damage due to partial freezing of the epidermis that occurs during ICF treatment,
It was also observed that by leaving the cells at room temperature for several hours, the cells were restored to normal tissue. Also, this IC
The F treatment has an excellent effect that is most effective in preventing shrinkage and low-temperature damage that occur rapidly in the temperature loss range below 0°C. Conventionally, when preserving fish by freezing, there is a method called glazing, in which water is poured onto the surface of the fish to form a film of ice. This is done as a method to prevent the surface from becoming oxidized, causing oil stains and resulting in a significant deterioration in quality. Therefore, this method only prevents chemical changes on the surface of dead fish that have been frozen deep.
In contrast, the ICF treatment of the present invention is a process in which the surface of live fruits and vegetables that are not frozen inside is coated with ice, and the fruits and vegetables are stored in a live state. In addition to preventing chemical changes, it also prevents low-temperature damage even in the temperature range below 0℃,
This is an operation to cover living things with a protective film to safely protect them. Experimental example Kanran with an ice film formed at -3°C and Kanran wrapped in newspaper or polyethylene without forming an ice film at -8°C.
As a result of storage for one month in the following table, the IC
Those treated with F retained their freshness well.

[Table] Next, embodiments of the present invention will be described. Example 1 After immersing the root cuttings of wasabi leaves in +5 various sub-freezing solutions listed in Table 1 for 15 days, this was soaked in −3
It was placed in a storage room at a temperature of -0.8°C, and its surface was sprayed with water several times to form an ice film of about 0.8 mm (required time: 4 hours), and then stored in a storage room at -0.8°C for 30 hours. The results are shown in Table 1.

【table】

[Table] Those treated with urea and vitamin C had almost the same freshness and flavor as immediately after harvest. According to the present invention, the freezing point of living organisms in fruits and vegetables is artificially lowered using a freezing point depressant while taking into account their physiological aspects, thereby imparting cold resistance to fruits and vegetables. Increases storability and also 0
In order to protect fruits and vegetables that easily suffer from low-temperature damage due to subtle changes in temperature and environmental conditions at temperatures below ℃, the entire surface of the fruits and vegetables is coated with a film of ice to prevent low-temperature damage and wilting. Freshly picked fruits and vegetables can be stored in a fresh state for a long period of time.
It is possible to produce cold-storable foods (ice-cold foods) of fruits and vegetables with good flavor.

Claims (1)

[Claims] 1. In the cold storage of fruits and vegetables, after the fruits and vegetables absorb the ice temperature lowering agent solution, they are coated with a film of ice, and then stored at a temperature of -1°C to -8°C. A method for producing ice-cold food, characterized by: