KR20170014389A - Method for extending shelf-life of bamboo treated with organic acid and heat sterilization - Google Patents
Method for extending shelf-life of bamboo treated with organic acid and heat sterilization Download PDFInfo
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- KR20170014389A KR20170014389A KR1020150107704A KR20150107704A KR20170014389A KR 20170014389 A KR20170014389 A KR 20170014389A KR 1020150107704 A KR1020150107704 A KR 1020150107704A KR 20150107704 A KR20150107704 A KR 20150107704A KR 20170014389 A KR20170014389 A KR 20170014389A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 126
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 126
- 241001330002 Bambuseae Species 0.000 title claims abstract description 126
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 126
- 239000011425 bamboo Substances 0.000 title claims abstract description 126
- 150000007524 organic acids Chemical class 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 46
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- 238000004659 sterilization and disinfection Methods 0.000 title claims description 18
- 238000007654 immersion Methods 0.000 claims abstract description 56
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 68
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
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- 238000010438 heat treatment Methods 0.000 claims description 4
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- 238000007598 dipping method Methods 0.000 claims description 3
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- 238000002791 soaking Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 32
- 235000019640 taste Nutrition 0.000 abstract description 9
- 230000007774 longterm Effects 0.000 abstract description 8
- 235000014659 low sodium diet Nutrition 0.000 abstract description 3
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- 206010019233 Headaches Diseases 0.000 description 2
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- 239000004475 Arginine Substances 0.000 description 1
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
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- 239000003673 groundwater Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
More particularly, the present invention relates to a method of storing a bamboo shoot in an immersion liquid containing 0.1 to 5% by weight of an organic acid, and a step of vacuum-packing and heat-sterilizing the bamboo shoot which has been immersed The present invention relates to a method for storing bamboo shoots which enables long-term storage of bamboo shoots at room temperature, has excellent texture and taste, is excellent in hygiene, is suitable for a low salt diet, and enables low-cost distribution.
Description
The present invention relates to a method for storing bamboo shoots.
Among the bamboo trees that are native to Korea, bamboo trees with high economic value and large distribution area are chrysanthemum, bamboo, and bamboo. More than 60% of them are concentrated in Jeonnam province, and the amount of bamboo shoots in Damyang is 6,546 tons. In general, bamboo shoot refers to a young shoot that emerges from the bamboo underground. The efficacy of bamboo shoots was effective in reducing the phlegm, enthusiasm, encouraging headache, nervous headache, dizziness of the pregnant woman, acute infectious disease, and spinal cord in children. , Insomnia, obesity, and hypertension.
The bamboo shoots are usually stored in a canned, salted or frozen storage method and are distributed through the period of harvest from June to June every year. Since bamboo shoots are deteriorated in texture and taste, The use range is very limited. The bamboo shoots can be stored for a relatively long time when the temperature is controlled, since there is no major change in the frozen tissue, however, there is a disadvantage that the storage device for frozen storage requires a fully equipped storage facility and a distribution facility, which is costly . On the other hand, bamboo shoots stored with salt method have a risk of causing excessive sodium intake. In addition, microbial safety is not ensured in salted bamboo shoots and frozen bamboo shoots, which makes it difficult to ensure hygiene conditions during long-term storage and distribution. Therefore, it is urgent to develop a long-term storage method of bamboo shoots at room temperature, which can improve the nutritional and economic value of stored bamboo shoots, which can replace the commonly used storage methods, and is superior in terms of hygiene.
It is an object of the present invention to provide a method capable of long-term storage at room temperature with excellent texture and functionality of bamboo shoots.
1. immersing bamboo shoots in an immersion liquid containing 0.1 to 5% by weight of an organic acid; And vacuum packaging and heat-sterilizing the bamboo shoot treated by immersion.
2. The method according to 1 above, wherein the organic acid is contained in an amount of 0.3 to 2% by weight.
3. The method according to 1 above, wherein the immersion time is 1 minute to 30 minutes.
4. The method according to 1 above, wherein the organic acid is contained in an amount of 0.5 to 1.5% by weight and the immersion time is 5 to 15 minutes.
5. The method according to 1 above, wherein the organic acid is at least one selected from the group consisting of acetic acid and citric acid.
6. The method of 1 above, further comprising removing the bamboo shoot after steaming the bamboo shoot before the dipping.
7. The method of storing a bamboo shoot as set forth in claim 6, further comprising the step of soaking the bamboo shoot removed in water for 5 to 20 hours.
8. The method of 1 above, wherein the packaging is performed with a nylon / polyethylene laminated film.
9. The method of claim 1, wherein the heat sterilization is performed by heating the vacuum packed bamboo shoots in boiling water for 1 to 10 minutes.
10. The method for storing bamboo shoots according to 1 above, wherein the bamboo shoot after the immersion treatment, the vacuum packaging and the heat sterilization treatment has a hydrogen ion concentration (pH) of 4.00 to 4.50.
According to the storage method of the present invention, the bamboo shoot can be stored at room temperature for a long time without using salt.
The bamboo shoot according to the storage method of the present invention is excellent in texture and taste even after storage for a long period of time, and thus can be used as a food material.
The bamboo shoot according to the storage method of the present invention is sterilized in a packaged state, and thus has excellent hygiene.
The storage method of the present invention is suitable for low-cost distribution because facilities such as a freeze storage device are unnecessary.
According to the storage method of the present invention, bamboo shoots are prevented from breakage and deterioration of texture due to salt and the like.
The present invention enables a low-cost long-term storage and distribution by using a sterilization and storage process that is easy to introduce even in a small-scale factory, more specifically, pH control by acid treatment and high temperature sterilization method using boiling water, And excellent in hygiene, and can provide a bamboo shoot suitable for a low salt diet.
1 is a bamboo shoot storage method according to an embodiment of the present invention.
The present invention comprises a step of immersing bamboo shoots in an immersion liquid containing 0.1 to 5% by weight of an organic acid, and a step of vacuum-packing and heat-sterilizing the bamboo shoots soaked, To a storage method of bamboo shoot having an excellent taste, an excellent hygiene property, a low-salt diet, and a low-cost distribution.
Hereinafter, the present invention will be described in more detail.
The method for storing bamboo shoots according to the present invention comprises: immersing bamboo shoots in an immersion liquid containing 0.1 to 5% by weight of an organic acid; And vacuum packaging and heat sterilizing the bamboo shoot which has been subjected to the immersion treatment.
The bamboo shoots are immersed in an immersion liquid containing 0.1 to 5% by weight of an organic acid.
Bamboo shoots are young and light buds that bloom in bamboo shoots. Among the bamboo shoots, bamboo shoots are usually used for edible purposes such as royal crowns, pods, and bamboo shoots. It is known to contain calcium, phosphorus, iron, and salt in addition to proteins, sugars, lipids, fibers and ash.
Organic acid is a generic term for organic compounds with acidity. Organic compounds containing carboxyl groups or sulfone groups are representative organic acids.
The organic acid is, for example, acetic acid or citric acid. Acetic acid and citric acid can be used in various ways such as vegetables and fruit products which can be easily used in farm households and can be stored at low cost because they are low in cost.
The immersion liquid includes purified water and organic acid, and may further include sugar, salt and calcium chloride as necessary.
The organic acid in the immersion liquid is contained in an amount of 0.1 to 5% by weight. The content of the organic acid may vary within the above range depending on the type of the organic acid, the immersion time, the amount of the bamboo shoot, etc., and is preferably from 0.3 to 2% by weight and more preferably from 0.5 to 1.5% by weight under ordinary conditions.
The immersion time is preferably from 1 minute to 30 minutes. It may vary depending on the kind and content of the organic acid.
For example, when citric acid or acetic acid is used as an organic acid when immersing in an immersion liquid capable of completely immersing 2 kg of bamboo shoots, 2 kg of bamboo shoots are added to the immersion liquid containing citric acid or acetic acid at 0.5 to 1.5 wt% for 5 to 15 minutes It is preferable to immerse the film.
If the pH of the bamboo shoot is lowered to 4.5 or less by immersing the bamboo shoot in the immersion liquid containing 0.1 to 5 wt% of the organic acid in the present invention, the growth of microorganisms can be suppressed and the distribution period can be prolonged. If the content of the organic acid exceeds 5 wt%, the texture of the bamboo shoot raw material is softened, and the strong acid strong flavor is strong, so that there is a problem that the sensory preference is lowered.
In the present invention, the soaked bamboo shoot treated by immersion is heat-sterilized after vacuum packaging.
Vacuum packaging means wrapping bamboo shoots on a flexible film and degassing the inside of the film while sealing the periphery of the film by welding.
Plastic films for foods are mainly used as packaging materials, for example, nylon, polyethylene and the like can be used.
Bamboo shoots are heat sterilized after vacuum packaging. The heat sterilization method can be applied without limitation to those widely used in the field of food. For example, the bamboo shoots packed in boiling water (at a temperature of 100 ° C at normal pressure) may be immersed for 1 to 10 minutes to sterilize by heating.
The heat sterilization time may be from 1 to 10 minutes, from 2 to 8 minutes, or from 3 to 6 minutes. The heat sterilization time may vary depending on the content of organic acid in the previous step, the amount of bamboo shoots, the immersion time, and the like. According to one embodiment, the bamboo shoots immersed in an immersion liquid containing 1 wt% of citric acid are preferably heat-sterilized in boiling water for 4 to 6 minutes, and the bamboo shoots immersed in an immersion liquid containing 1 wt% It is preferable to heat sterilize in boiling water for 3 to 6 minutes.
If the heat sterilization time is less than 1 minute, the microorganisms may not be sufficiently killed, resulting in corruption of bamboo shoots during storage for a long period of time. If the heat sterilization time exceeds 10 minutes, .
The storage method of the present invention may further include the following steps as needed.
First, the bamboo shoots can be treated with steam (at 100 캜 water vapor at normal pressure) before being immersed in the immersion liquid containing the organic acid. Steam treatment is effective in removing the epidermis of bamboo shoots. According to one embodiment, the bamboo shoots can be heated with steam at about 100 캜 for 30 to 60 minutes. If excessive steam treatment is applied, the texture of bamboo shoots may be deteriorated.
Next, after the steam treatment, the bamboo shoots can be immersed in running water for 5 to 20 hours, preferably 8 to 12 hours to remove the arginine taste.
Finally, it may include a variety of additional processes commonly used in food packaging processes.
Hereinafter, the present invention will be described in more detail by way of examples. It is to be understood that these embodiments are only for describing the present invention in more detail, and the scope of the present invention is not limited to those exemplified in these embodiments.
Example 1 : To the organic acid solution Immersion Analysis of pH and Microbiological Characteristics of Bacillus sp.
<1-1> pH analysis of bamboo shoots immersed in organic acid solution
The bamboo shoot used in this experiment is Phyllostachys snigramunis which is harvested from the farmhouse of Damyeong-si in the middle of May 2014. After harvesting, it is boiled for 40 minutes at 100 ℃ by using ground water. After removing the epidermis, The taste was removed and then used in the experiment.
For the treatment method, 5 kg of the organic acid solution prepared by each concentration was immersed in 2 kg of boiled bamboo shoots for 5, 10 and 15 minutes. To 5 g of the sample, 45 mL of distilled water was added, finely pulverized with a blender (SMX-757CM, Shinil, Korea), centrifuged (3,000 rpm, 20 minutes) with a centrifuge (UNION 32R PLUS, Hanil, Korea) The supernatant was repeatedly measured three times using a pH meter (EF-7732, Istek, Korea). The results of the analysis are summarized in Tables 1 and 2.
Values represent mean ± standard deviation.
The suffix NS at the top right of the data shows no statistically significant difference at p <0.05.
The uppercase suffix AC in the upper right corner of the data indicates statistically significant difference in each row (p <0.05).
The lower case suffix ac in the right-hand side of the data indicates statistically significant difference in each column (p <0.05).
Values represent the mean ± SD
The subscript NS at the top right of the data indicates statistically insignificant at p <0.05.
The uppercase suffix AC in the upper right corner of the data indicates statistically significant difference in each row (p <0.05).
The lower case suffix ac in the right-hand side of the data indicates statistically significant difference in each column (p <0.05).
In the above Tables 1 and 2, pH was decreased with increasing citrate and acetic acid concentration and immersion time. In Table 1, the pH of the bamboo shoots immersed in the immersion liquid containing 0.5 and 1 wt% of acetic acid for 5 minutes, 10 minutes, and 15 minutes was decreased to 4.5 or less. In Table 2, the pH of bamboo shoots immersed in the immersion liquid containing citric acid at 0.5 wt% for 10 minutes and 15 minutes was decreased to 4.5 or less, and the immersion solution containing citric acid at 1 and 1.5 wt% , 10 min and 15 min, respectively. Therefore, it can be seen that a pH suitable for long-term storage and distribution at room temperature of bamboo shoots can be obtained at the time of treatment as described above.
<1-2> Microbiological characterization of hot-bacterium bamboo shoots
Acetic acid and citric acid at a concentration of 1% by weight was immersed in bamboo shoots for 10 minutes, packed in polypropylene, sterilized in boiling water for 1, 2, 3, 4, 5 and 6 minutes, The number of molds was measured and the results are summarized in Table 3.
Total bacterial counts, yeast and molds were determined by standard plate culture method (Jwa, 2002). Samples were homogenized for 3 minutes using a Stock marker (Serial No. 8X0125, Sibata scientific technology LTD, Japan). The mixed sample was diluted with 10 1 -10 7. Total bacterial counts were cultured at 35 ± 1 ° C for 24-48 hours using Plate Count Aagar (Difco, Detroit, USA). Yeast and mold were cultured for 72 hours using 3M Petrifilm ™ Yeast and Mold Count Plate (3M Co., Saint Paul, Minn., USA), and colonies were counted by choosing 30-300 colonies.
All experiments were repeated three times and the mean and standard deviation were obtained. The statistical analysis of the experimental data was performed by Duncan's multiple range test using a SPSS program (version SPSS 19.0) based on Kim (2011) p <0,05).
1% CA: Bamboo shoots immersed in 1% citric acid for 10 minutes
ND: Not detected
Unit: CFU / g
In the case of bamboo shoot (AA 1%) treated with the immersion liquid containing 1% by weight of acetic acid, the total number of bacteria, yeast and molds were detected at 1 and 2 minutes of sterilization, but after 3 minutes of sterilization, total bacteria, yeast and mold And the number was not detected. On the other hand, in the bamboo shoot (CA 1%) treated with the immersion liquid containing 1 wt% of citric acid, the total number of bacteria, yeast and mold number were detected at sterilization times 1, 2 and 3, And yeast and mold were not detected. Therefore, in this study, it seems that the microbiological safety is high when sterilized in boiling water for 3 minutes and 4 minutes after 10 minutes treatment with immersion liquid containing 1% by weight of acetic acid and citric acid, and it can be stored and distributed at room temperature It is expected to be.
<1-3> Sensory characteristics of bamboo shoots after immersion in organic acid at high temperature
The sensory evaluation was carried out by 50 students of Chonnam National University Food Science and Technology, color, aroma, flavor, texture, overall acceptability. In the sensory evaluation, acid treatment and bamboo shoots were immersed in water for 3 hours to remove acids and salts. The results were statistically analyzed with SPSS 19.0 and the significance of the samples was verified by Duncan's multiple range test using ANOVA (significance level p <0,05). Table 4 summarizes the results of analyzing the sensory characteristics of bamboo shoots when the bamboo shoots were immersed in an immersion liquid containing 1% by weight of organic acid for 10 minutes and then heat-sterilized.
(Color)
(Flavor)
(Taste)
(Chewiness)
(Overall
acceptance)
1% AA: immersed in 1% acetic acid for 10 minutes, then heated in boiling water at 100 ° C for 4 minutes,
1% CA: 1% citric acid for 10 minutes and then boiled in boiling water at 100 ° C for 5 minutes.
Values represent the mean ± SD
The suffix ad in the upper right corner of the data indicates statistically significant difference in each column (p <0.05).
In all items except color, the control group showed the highest preference level, and there was no significant difference in preference of color. Incense was lowest at 3.96 and 3.98 points after heat treatment, followed by heat sterilized bamboo shoots and frozen bamboo shoots. The taste showed the lowest preference at 2.92 points for frozen bamboo shoots. The heat - sterilized bamboo shoots and salted bamboo shoots after acetic acid and citric acid treatment showed no significant difference. The texture of frozen bamboo shoots was the lowest at 2.90 points. The overall preference was 4.34 points and 4.32 points for heat-sterilized bamboo shoots and salted bamboo shoots after citric acid treatment, respectively, and showed higher preference than heat-sterilized bamboo shoots and frozen bamboo shoots after acetic acid treatment.
On the other hand, it was confirmed that the sour taste of the organic acid affects the bamboo shoot in the organic acid treatment, and the 1% solution of each organic acid had a sensory level of sour taste, but the bamboo shoot was immersed in each organic acid solution for 10 minutes After 3 hours immersion in water, the treated organic acids did not affect the taste of bamboo shoots. Therefore, the sensory characteristics were better than the heat - sterilized bamboo shoots and bamboo shoots after citric acid treatment, and the salty bamboo shoots showed no significant difference in all items except for the texture. Therefore, It is considered to be desirable as a method of possible storage distribution.
<1-4> Long-term storage stability of bamboo shoot after high temperature sterilization after immersion in organic acid
In order to test the long-term storage stability of the bamboo shoots after being dipped in organic acids, the bamboo shoots immersed in an immersion liquid containing 1 wt% of organic acid for 10 minutes and then heat sterilized at 45, 35, After storage for 150 days and 300 days, microorganisms were detected. The experimental results are summarized in Tables 5 to 7.
ND: Not detected
1% AA: immersed in 1% acetic acid for 10 minutes, and then incubated at 100 占 폚 for 4 minutes
1% CA: 1% citric acid for 10 minutes, then sterilized at 100 ° C for 5 minutes,
ND: Not detected
1% AA: immersed in 1% acetic acid for 10 minutes, and then incubated at 100 占 폚 for 4 minutes
1% CA: 1% citric acid for 10 minutes, then sterilized at 100 ° C for 5 minutes,
ND: Not detected
1% AA: immersed in 1% acetic acid for 10 minutes, and then incubated at 100 占 폚 for 4 minutes
1% CA: 1% citric acid for 10 minutes, then sterilized at 100 ° C for 5 minutes,
The above results show that the bamboo shoots treated according to the bamboo shoot storage method according to the present invention are not spoiled even when stored at room temperature.
Claims (10)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108702946A (en) * | 2018-05-02 | 2018-10-26 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of new fresh bamboo shoots picking and preservation method |
| CN108719869A (en) * | 2018-05-10 | 2018-11-02 | 重庆上口佳农业开发有限公司 | A kind of bamboo shoot process method |
| CN109997900A (en) * | 2019-05-16 | 2019-07-12 | 江西鹏鑫食品有限公司 | A kind of preservation method of green bamboo shoots |
| KR20230073038A (en) | 2021-11-18 | 2023-05-25 | 오자연 | Method of wrapping instant bamboo shoots |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090049842A (en) | 2007-11-14 | 2009-05-19 | 이영식 | Seasoning compositon to prevent a softening of onion and to maintain edible texture of onion without harm |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006314221A (en) * | 2005-05-11 | 2006-11-24 | Yamasan Shokuhin Kogyo Kk | New method for producing boiled bamboo shoot |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090049842A (en) | 2007-11-14 | 2009-05-19 | 이영식 | Seasoning compositon to prevent a softening of onion and to maintain edible texture of onion without harm |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108702946A (en) * | 2018-05-02 | 2018-10-26 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of new fresh bamboo shoots picking and preservation method |
| CN108719869A (en) * | 2018-05-10 | 2018-11-02 | 重庆上口佳农业开发有限公司 | A kind of bamboo shoot process method |
| CN109997900A (en) * | 2019-05-16 | 2019-07-12 | 江西鹏鑫食品有限公司 | A kind of preservation method of green bamboo shoots |
| KR20230073038A (en) | 2021-11-18 | 2023-05-25 | 오자연 | Method of wrapping instant bamboo shoots |
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| KR101739367B1 (en) | 2017-05-24 |
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