JPS63198935A - Novel production of frozen lightly pickled vegetables - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a novel method for producing frozen soaked fruits and vegetables.

(Prior Art) As is generally known, in ancient times, even up to the early modern period, highly salted pickles were extremely popular foods in Eastern countries. However, now people have changed their preference from high-salt pickles to those with medium-high salt content, and these days even lower salt pickles are becoming more popular. ! Nowadays, pickled foods have become the most welcomed food, and have become an indispensable food for modern people.

I was very familiar with the shelf life of soaked foods, which were usually around 7 to 10 days, and I was completely reliant on low-temperature refrigeration. Cold within this deadline, '511 tl! The components of crushed foods are gradually changing, and their nutritional content is gradually decreasing. It is very difficult to maintain the original color, flavor, and structure of frozen soaked foods, especially for fruits and vegetables whose structures are relatively soft and brittle, such as eggplants. However, although the general cold pickled vegetables have gone through the process of cooling and freezing up to now, the time required for freezing is very long (it takes about 50 to 80 minutes) and is difficult. Such freezing, ice crystals greatly destroy cell membranes, and after thawing, the water in the intercellular spaces flows out, the color of eggplants etc. deteriorates and discolors, the tissue becomes soft, rots, the taste deteriorates and becomes bland, Even if W4A people ask about it, the phenomenon is unacceptable.

(Problems to be Solved by the Invention) In view of the fact that general frozen soaked food products have the above-mentioned drawbacks, the purpose of the present invention is to provide a method for producing a kind of frozen pickled fruits and vegetables. According to the production of such frozen soaked fruits and vegetables according to the present invention, it is possible to improve the value of frozen fruits and vegetables over a long period without changing their color, flavor, IFL texture, or taste.

The method for producing frozen pickled fruits and vegetables of the present invention does not employ a general quick freezing method, so the freezing time can be greatly shortened and the freezing cost can also be greatly reduced. This is another object of the present invention.

(Means for solving the problem) These various methods are based on the fact that once the fruit and vegetable raw materials have been sorted, washed, drained, seasoned, under pressure, refrigerated, packed in bags, poured with liquid, sealed, etc. ) Achieved by a new manufacturing method for frozen pickled fruits and vegetables, which is characterized by high-speed freezing of the bag 5iIi manzuke fruits and vegetables packed with fruits and vegetables and liquid i1 using a calcium chloride immersion method. be done.

(Function) Detailed steps of the method for producing frozen pickled fruits and vegetables according to the present invention,
Other detailed purposes and effects can be fully understood with reference to the following description.

The production and use line for the frozen pickled fruits and vegetables of the present invention is as follows.

II Packing → Liquid injection → Vacuum sealing → Inspection → Float → Soaking in calcium chloride → Freezing and drying → Spray washing → Draining, Boxing → Backing, Date stamp → Store in refrigerator.

(Example) The above-mentioned manufacturing line will be explained in more detail with reference to an example.

(1) Raw materials: The raw materials for fruits and vegetables used in the production method of the present invention are:
It is desirable to strictly control seed infestation during cultivation, and at the same time, conduct a rough selection at the time of collection.

(2) Mechanical sorting: After harvesting, the fruit and vegetable raw materials are fed into the raw material table, and the raw material table has a sorting conveyor, which sends the fruit and vegetable raw materials to a stainless steel diagonal plate, which separates the fruits and vegetables from the vegetables and contaminants. Removes dirt, hair, etc. Blow off the removed vegetables, stems, fine hairs, and other impurities with a blower.

(3) Primary washing: After mechanical sorting, the fruit and vegetable raw materials slide into the secondary washing machine,
Wash with regular tap water to remove mud, sand, ash, other fine hairs, impurities, etc., and the washing time is a minimum of 2 minutes.

(4) Secondary washing: Wash, sterilize, and disinfect the fruit and vegetable raw materials after the first washing with water mixed with 0.4 ppm ozone, and then wash the vegetables and vegetables again.
Washing time to remove fine hair, branches, leaves, etc. is approximately 5 minutes.
minutes.

(5) Draining After the second washing, the fruits and vegetables are slid into a stainless steel mesh elevator, the water on the surface of the washed fruits and vegetables is drained, and artificial sorting is carried out on this conveyor to prevent insect damage. Remove diseased, scratched, ring-shaped, oversized or undersized raw fruits and vegetables.

(6) Seasoning: Usually 6 kg to 7 kg of seasoning is used for 100 kO of fruit and vegetable raw materials. The percentages of seasonings based on the fruit and vegetable ingredients are as follows.

■Salt 3.5% ■Sugar 1.5% ■Yakimeikyo 0.3% 0 Reascorpine! ! 0.3% ■ Glutamic acid 0°3% (7) Stirring seasoning: Gradually pour the seasoning mixture into the stirrer while referring to the fruit and vegetables synonymous raw materials, and after finishing the sprinkling operation, turn the stirrer again. Start and stir for about 3 minutes to ensure that the seasoning 1 and fruits and vegetables are completely mixed, and also rub the skin of the fruit and vegetables a little to make it easier for the seasoning to seep in. There should be no phenomenon where the meat and meat separate.

About 3 minutes is enough for 100 ko of fruits and vegetables.

(8) Immersion into the plastic bucket: Add the seasoned fruits and vegetables already stirred in the stirring bowl to the plastic bucket. Each plastic bucket is loaded with approximately 1200kQ, and the plastic bucket containing fruit and vegetables is moved by R unloading.

(9) Press with a weight After filling the plastic bucket, flatten it by hand, pave a stainless steel plate of disinfectant on top of it, and press the top of the stainless steel plate with a weight. It is best that the total ff1ffi of the weight is the same as the weight of the fruits and vegetables, and the time for pressing with the weight is 24 hours.

(10) Refrigerating pickles: The plastic buckets are sent into the refrigerator using an elevator, the temperature of the refrigerator is -5℃, and the refrigerating time is 24 hours. Mark the date.

(11) Packaging (Backing) Fruits and vegetables are transferred from the refrigerator to the outside of the cold storage room and sent to a sterilized and dry cooking room to prevent discoloration, scratches, insect damage, disease damage, rings, etc.
Vegetables of inferior size are sorted out and then weighed and solidified.

(12) Weighing: Before weighing, first adjust the otas.

(13) Bagging: After taking out the soaked vegetables and weighing them, they are immediately placed in a vacuum bag, and after being placed in a vacuum bag, they are left in a plastic disinfectant basket.

(14) Filling: After the pickled vegetables are removed, the remaining juice is further disinfected with ozone and then injected into the bag. That injection m
is 25 to 35%, and the ozone disinfection time is about 10 minutes.After the juice is injected into the bag, it is immediately sent out and sealed.

(15) Vacuum sealing (vacuum packing): After the juice is injected, the bag is paved diagonally on a true packing conveyor, and then sent into a vacuum bag and vacuum-sealed. After sealing, the products are sent to another conveyor where they are inspected to see if the seals are good or bad, and defective products are interposed and packaged again.

(1G) Float: Press the bag flat and evenly, evening out the vegetables and juices in the corners, and evenly freezing.

(17) High-speed freezing by immersion in calcium chloride: First, a fixed concentration of calcium chloride solution is put into one tub, and then it is cooled down to -35°C in a quick freezer. The material is paved on a conveyor and sent to an ultra-fast freezing liquid soaked in calcium chloride, where it is frozen at a temperature of -35°C. Therefore, the soaked vegetables are instantaneously frozen to -15°C, and the freezing time is within 20 minutes, and the center humidity of the product is required to be between 10°C and 12°C. Since the freezing time is shorter than the normal freezing time, the tissue of the fruits and vegetables will not be destroyed, and the water in the intercellular spaces after glycolysis will not flow out, and the color of the fruits and vegetables will retain their original color. The fruit tissue is not destroyed and is not in a state of decay.

(18) Spray cleaning: The product is cleaned after freezing using a spray method, and at the same time, calcium chloride on its surface is removed.

(19) Draining, box #4: After removing the calcium chloride, drain the water and then box it.

(20) Backing, freezing and cooling R: After R, seal the box and store it in a freezer. The appropriate cooling temperature is -25°C.

The frozen soaked fruit vegetables produced by the above procedure are first transported and sent to each sales location (for example, a supermarket freezer) in a freezer. Store it on the shelf, and when using it (
You can eat it directly by simply taking it out, rinsing it, and cutting it into a vacuum bag.

Test: A. Using calcium chloride immersion ultra-fast freezing method, frozen to a thickness of 2 cm, the amount of water is 800Q, the juice is 25
The change in the core temperature of the product over time for 0 g of soaked fruit vegetables (taking eggplant as an example) is as follows (for example, as shown in Figure 1).

B. Using calcium chloride immersion ultra-fast freezing method, 3.
For lightly pickled fruit vegetables (taking eggplant as an example) frozen to a thickness of 5c + a, 600g of fruit m, and 300o of juice, the change in the center temperature of the product over time is as follows (for example, B in Figure 1).
as per a1l).

The CO contact freezing method is -
The changes in time and temperature at the center of the product are as follows for lightly pickled fruit vegetables (taking eggplant as an example) frozen to a thickness of 3.5 cm at 35°C, with 300 g of reminiscence fruit vegetables and 150 g of juice. : (For example, as shown in line C in Figure 1).

D. Changes in time and core temperature of 300 g of Aminari IQF frozen to a thickness of 3.5 cm and 150 g of juice (take eggplant as an example) for soaking in fruit vegetables (eggplant is an example) is as follows: (for example, as shown in Dll in FIG. 1).

(1) Calcium chloride immersion instructional freezing method -35℃
The lightly pickled eggplants were frozen to a thickness of 2 cm at the freezing temperature of
After 15 minutes, the core temperature of the product had already dropped to below 110°C.

(2) Calcium chloride W1 crushed by ultra-fast freezing method -35
1M18 eggplant frozen to a thickness of 3,501 °C under freezing at 11 °C has already reached the center mI of the product after 20 minutes! !
The temperature has dropped to 110 degrees Celsius or less.

(3) In the contact freezing method, shallowly pickled eggplants are frozen to a thickness of 3.5 cm at a freezing temperature of -35°C, and the center temperature of the product is brought down to below -10°C after 50 minutes.

(4) In the Aminari IQF freezing method, II eggplant frozen to a thickness of 3.5 CI at a freezing temperature of -35°C is
Only after 70 minutes had passed did the core temperature of the product drop to below 110°C.

The curves of changes in freezing time and center temperature of the product for the various freezing methods described above are as shown in FIG.

Figure 2 shows a comparative analysis of product thickness and freezing time of various different freezing methods, and as can be seen from the above tests,
The freezing time of the calcium chloride freezing immersion ultra-fast freezing method is very short, so the shallowly pickled eggplants can be quickly passed through the ice crystals, and the ice crystals are very small, without destroying the cell membrane, and after thawing, the eggplants can be frozen. The water in the gaps does not flow out, the ITU-pickled eggplant does not discolor, the taste does not become diluted, and the tissue does not rot to the extent that it becomes unacceptable.

(Effect of re-lighting) As mentioned above, the present invention separates fruit and vegetable raw materials,
After washing, draining, seasoning, pressurizing, refrigeration, bagging, oiling, sealing, etc., the bag-packed lightly pickled fruits and vegetables, which have already been packed with pickled solid fruits and vegetables and juice, are soaked using calcium chloride. Freezing 1 characterized by proceeding with high-speed freezing
Since this is a new WIJ manufacturing method for pickled fruits and vegetables, it is possible to lower the center temperature of the product to a predetermined low temperature within an extremely short time, and this does not destroy the cell membranes of fruits and vegetables. After thawing, the water in the crevices of fruits and vegetables is not lost, and there is no change in their structure, and there is no adverse effect on their color, aroma, taste, etc.

On the other hand, in other conventional freezing methods, the center temperature of one crushed eggplant product drops to 110 degrees Celsius after 50 minutes or more of freezing, and the temperature of the crushed eggplant product drops to 110 degrees Celsius. If the temperature is too slow, the ice crystals will increase and destroy the cell membrane, which will have enough effect to destroy the water in the interstices of the cell membrane, and after thawing, the color will change, the taste will be pale, and the tissue It also deteriorates and cannot retain its original color, aroma, or taste.

[Brief explanation of the drawing]

FIG. 1 shows change curves of freezing time and product center temperature for various freezing methods, and FIG. 2 shows comparative analysis curves for product thickness and freezing time for various freezing methods. Patent applicant Jikaba Food Industry Co., Ltd. Freezing Time (6) Co., Ltd.
MIN) Fig. 1 Freezing time (MIN) Fig. 2

Claims (2)

[Claims] (1) After sorting the fruit and vegetable raw materials, washing, draining, seasoning, pressurizing, refrigeration, bagging, pouring, sealing, etc., the bags are packed with pickled solid fruits and vegetables and juice. A new method for producing frozen pickled vegetables, etc., characterized by rapidly freezing the fruits, vegetables, etc. using a calcium chloride immersion method. (2) Calcium chloride immersion method involves first cooling the calcium chloride solution to -35°C, and then passing the bagged pickled solid fruits and vegetables and juice on a conveyor into the already cooled calcium chloride solution. A novel method for producing frozen pickled fruits and vegetables according to claim 1, which comprises freezing at high speed.