WO2022034626A1 - Strawberry scenting method and scented strawberry - Google Patents

Strawberry scenting method and scented strawberry Download PDF

Info

Publication number
WO2022034626A1
WO2022034626A1 PCT/JP2020/030529 JP2020030529W WO2022034626A1 WO 2022034626 A1 WO2022034626 A1 WO 2022034626A1 JP 2020030529 W JP2020030529 W JP 2020030529W WO 2022034626 A1 WO2022034626 A1 WO 2022034626A1
Authority
WO
WIPO (PCT)
Prior art keywords
strawberry
scent
component
strawberries
scented
Prior art date
Application number
PCT/JP2020/030529
Other languages
French (fr)
Japanese (ja)
Inventor
祐樹 松田
Original Assignee
ＭＤ－Ｆａｒｍ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ＭＤ－Ｆａｒｍ株式会社 filed Critical ＭＤ－Ｆａｒｍ株式会社
Priority to JP2021572678A priority Critical patent/JP7051174B1/en
Priority to PCT/JP2020/030529 priority patent/WO2022034626A1/en
Publication of WO2022034626A1 publication Critical patent/WO2022034626A1/en
Priority to JP2022046158A priority patent/JP2022081671A/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G22/00—Cultivation of specific crops or plants not otherwise provided for
    • A01G22/05—Fruit crops, e.g. strawberries, tomatoes or cucumbers
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G7/00—Botany in general
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
    • Y02A40/25—Greenhouse technology, e.g. cooling systems therefor

Definitions

  • the present invention relates to a strawberry scenting method and a scented strawberry.
  • Patent Document 1 discloses a method for allowing plants such as vegetables, matsutake mushrooms, and trumpet mushrooms to absorb the scent. Specifically, the plant is scented by spraying dextrins or the like that wrap the flavor on the soil and absorbing it from the roots of the plant, or by spraying the aqueous solution directly on the plant.
  • Patent Document 2 discloses a method for enhancing the aroma of the fruit itself without impairing the hardness and taste of the fruit. In this method, the fruit is brought into contact with the volatilized alcohol, and strawberry is mentioned as an example of the fruit.
  • strawberries are one of the products with high added value. If it is possible to add a scent different from the original strawberry-derived scent to strawberries, it can be differentiated from ordinary strawberries, and it is expected that the product appeal will be improved.
  • an object of the present invention is to add an arbitrary scent to strawberries.
  • the first invention provides a method for scenting strawberries.
  • the scent component is released to the air to release the scent component that should be added to the strawberry, and the scent component is exposed to the air in an environment where the scent component is floating in the air. It has a second step of adsorbing to the flesh.
  • the first step may be a step of releasing the scent component from the scent generator that generates the scent component into the cultivation room where the strawberry is cultivated.
  • the first step is preferably a step of releasing the scent component into the cultivation room by impregnating the filter provided in the air conditioning equipment installed in the cultivation room with the scent component.
  • the second invention provides scented strawberries.
  • This strawberry contains a scent component different from that derived from strawberry.
  • This scent component has a higher concentration on the pericarp side than in the central part of the flesh, and is distributed almost uniformly over the entire pericarp.
  • the strawberry tentacles have the property of adsorbing odors, and the strawberry is exposed to an environment in which the scent component is floating in the air. As a result, the scent component is adsorbed on the flesh via the pericarp, so that any scent can be added to the strawberry.
  • FIG. 1 is an explanatory diagram of a strawberry cultivation environment according to this embodiment. Cultivation of strawberries is carried out in the cultivation room 1.
  • the cultivation room 1 may be a simple greenhouse such as a vinyl house or a glass house using glass or plastic, but in the present embodiment, a closed environment is particularly assumed.
  • the "closed environment” refers to an environment that is a closed space separated from the outside and is not affected by or is not easily affected by outside air such as temperature and humidity, and is also called a plant cultivation factory or the like.
  • the temperature, humidity, carbon dioxide concentration, etc. are controlled by the environment adjusting device 2, and artificial light is used instead of sunlight as the light required for plants to perform photosynthesis. ..
  • a simple greenhouse such as a vinyl house or a glass house is strongly affected by the outside air even if it is equipped with the environment adjusting device 2, so even if it is a partitioned space, it is not included in the closed environment.
  • a plurality of cultivation shelves 3 are arranged in a matrix in the cultivation room 1, and strawberry, which is a cultivated product, is placed on each of the cultivation shelves 3 in a plurality of stages.
  • the scent generation source 4 is installed in the cultivation room 1.
  • the scent generation source 4 releases a scent component that gives off a scent to be added to the strawberry into the cultivation room 1.
  • any scent can be selected in consideration of product appeal and the like, and a preferable example is the scent of rose.
  • the scent of rose is excellent in harmony with the original scent of strawberries belonging to the Rosaceae family. By adding the scent of rose to the original scent of strawberries, it becomes the scent of rose strawberry as a whole, and it is possible to give a feeling of relaxation and luxury to those who smell it.
  • the scent of vanilla is added, the strawberry as a whole becomes the scent of vanilla and strawberry.
  • FIG. 2 is a configuration diagram of the scent generation source 4, and can be realized as an example based on the air conditioning equipment forming a part of the environment adjustment device 2.
  • the scent generation source 4 is mainly composed of an air conditioner 4a that discharges the adjusted gas, a filter 4b included in the air conditioner 4a, and a scent component supply unit 4c.
  • the scent component supply unit 4c supplies the filter 4b with an essential oil or the like that emits a desired scent, and soaks the filter 4b into the entire filter 4b.
  • the gas released from the air conditioner 4a passes through the filter 4b to contain a scent component and is released into the cultivation room 1. This scent component is diffused by the air flow in the cultivation room 1 and fills almost the entire cultivation room 1.
  • a diffuser that emits the scent component by ultrasonic waves, a heater that emits the scent component by heat, or the like may be used.
  • the diffusion efficiency is lower than these, cotton or the like impregnated with essential oil may be placed in the space to naturally diffuse the scent component.
  • FIG. 3 is an explanatory diagram of adsorption of aroma components to strawberries.
  • the release of the scent component by the scent source 4 creates an environment in which the scent component is floating in the air.
  • the scent component in the air is present around the strawberry, or more accurately, around the "receptacle" corresponding to the red edible part as a fruit.
  • this state is maintained for a certain period of time, for example, from one day to several days, the scent component is adsorbed on the flesh (inside the tentacle) via the pericarp (the surface of the tentacle).
  • the adsorption time of the scent component on strawberries was 1 day, the scent lasted for 3 days or more thereafter.
  • the temperature range is from 0 ° C (the temperature at which strawberries do not freeze) to 25 ° C (the temperature at which the pain of strawberries becomes faster).
  • the cultivation room 1 is always filled with the scent component regardless of the presence or absence of fruiting. ing. This is because it is difficult to control the switching between the state in which the scent is emitted and the state in which the scent is not emitted, and the work associated with the switching is reduced. As a result, the scent component in the air is absorbed by the strawberry, and the strawberry is harvested in the form of wearing the scent.
  • FIG. 4 is a cross-sectional view of a scented strawberry obtained by the above-mentioned scenting method.
  • This scented strawberry contains an externally added scent component that is different from that derived from strawberry, and emits a scent that is a mixture of the original scent derived from strawberry and the scent derived from the scent component.
  • This scented strawberry has the following two characteristics.
  • the first feature is that the concentration of the scent component is higher on the pericarp B side than in the central part A of the flesh.
  • the concentration on the pericarp side is the highest, and the concentration gradually decreases toward the inside.
  • This feature is derived from the fact that the scent component penetrates from the pericarp side to the inside. In this respect, when the scent component is supplied from the root through the soil instead of from the pericarp, the concentration tends to be higher in the central portion A than on the pericarp B side, so that the first characteristic cannot be obtained.
  • the second feature is that the scent component is distributed almost uniformly over the entire pericarp B. This feature is derived from the fact that the entire pericarp B is exposed to the air containing the scent component. In this respect, when water containing a scent component is sprayed, the second characteristic cannot be obtained. This is because the water is usually sprayed from a specific direction, so that the distribution of the scent component in the pericarp B is directional.
  • the concentration of the scented component may be estimated from the strength of the human sense of smell. Specifically, if the scent of the pericarp B side is stronger than that of the central part A of the flesh, it can be determined that the scent has the above-mentioned first characteristic, and the scent intensity of the entire pericarp B is almost the same. If it feels to be present, it can be determined that it has the above-mentioned second feature.
  • any scent can be easily and uniformly added to the strawberry.
  • strawberry tentacles have the property of adsorbing odors.
  • the inventor accidentally dropped a carrying tank containing oil for heating, and the house was filled with the smell of oil, resulting in an unpleasant oily smell attached to the strawberries. From this experience, I found that strawberry tentacles originally have the property of easily adsorbing odors. Then, I came up with the idea that not only unpleasant odors but also good odors could be adsorbed, and the present invention was born after repeated experiments.
  • the scent component by releasing the scent component into the cultivation room 1 where the strawberry is cultivated, the scent is efficiently added to the strawberry before harvesting (the state where the saplings are fruited). It can be carried out.
  • scenting strawberries when scenting strawberries is performed after harvesting, there is a concern that the freshness may decrease due to a time loss for the time required for scenting (for example, one day).
  • scenting strawberries since it is not necessary to separately provide a step for scenting, no time loss occurs. As a result, it becomes possible to distribute scented strawberries to the market in a state of high freshness.
  • scented strawberries by realizing scented strawberries, it is possible to differentiate from ordinary strawberries, it is expected to improve the product appeal, and it is possible to provide a new way of enjoying as food. ..
  • the novel scents such as rose strawberry and vanilla strawberry are further emphasized. , You can produce the enjoyment of food that has never been seen before.
  • the closed environment is described as an example of the cultivation room 1 in which the scent component is released.
  • the closed environment is the optimum space for confining the released scent component, but the present invention is not limited to this, and it is sufficient if the released scent component can be confined to some extent. It may be a greenhouse such as a vinyl house or a glass house.
  • open-field cultivation is not suitable as an environment for scenting strawberries because it cannot form an environment in which scent components are floating in the air.
  • the strawberry before harvesting is scented
  • the strawberry after harvesting may be scented. ..
  • a container for collecting harvested strawberries may be covered with a box such as Styrofoam to form a closed space, and then the space may be filled with a scent component and left for a predetermined time. ..

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Botany (AREA)
  • Environmental Sciences (AREA)
  • Biodiversity & Conservation Biology (AREA)
  • Ecology (AREA)
  • Forests & Forestry (AREA)
  • Cultivation Of Plants (AREA)
  • Disinfection, Sterilisation Or Deodorisation Of Air (AREA)

Abstract

[Problem] To add an arbitrary scent to a strawberry. [Solution] First, a scenting component that gives off the scent that is to be added to the strawberry is emitted into the air. Next, by exposing the strawberry to an environment in which the scenting component is in the air, the scenting component is made to be absorbed into the fruit pulp through the fruit skin. Thereby, a strawberry that is scented, including not only a strawberry-derived scenting component, but also a scenting component that differs therefrom, is realized. In this scented strawberry, the fruit skin side of the fruit pulp has a higher concentration of the scenting component than the central portion does, and the scenting component is distributed substantially homogeneously across the entirety of the fruit skin.

Description

イチゴの香り付け方法および香り付きイチゴHow to flavor strawberries and scented strawberries
　本発明は、イチゴの香り付け方法および香り付きイチゴに関する。 The present invention relates to a strawberry scenting method and a scented strawberry.
　例えば、特許文献１には、野菜、松茸、エリンギ茸などの植物に香りを吸収させる方法が開示されている。具体的には、香味を包み込んだデキストリン類などを土壌に散布して植物の根から吸収させ、あるいは、その水溶液を植物に直接散布することによって、植物に対する香り付けが行われる。また、特許文献２には、果実の硬度や味を損なうことなく、果実そのものの香りを高める方法が開示されている。この方法は、果実と、揮発したアルコールとを接触させるものであり、果実の一例としてイチゴが挙げられている。 For example, Patent Document 1 discloses a method for allowing plants such as vegetables, matsutake mushrooms, and trumpet mushrooms to absorb the scent. Specifically, the plant is scented by spraying dextrins or the like that wrap the flavor on the soil and absorbing it from the roots of the plant, or by spraying the aqueous solution directly on the plant. Further, Patent Document 2 discloses a method for enhancing the aroma of the fruit itself without impairing the hardness and taste of the fruit. In this method, the fruit is brought into contact with the volatilized alcohol, and strawberry is mentioned as an example of the fruit.
特開２００５－１５１９６５号公報Japanese Unexamined Patent Publication No. 2005-151965 特開２０１９－２０８３８２号公報Japanese Unexamined Patent Publication No. 2019-208382
　ところで、市場に流通している数多の生鮮食品の中で、イチゴは付加価値の高い商品の一つである。イチゴに対して、イチゴ由来の本来のものとは別の香りを付加することができれば、通常のイチゴと差別化でき、商品訴求力の向上が期待できる。 By the way, among the many fresh foods on the market, strawberries are one of the products with high added value. If it is possible to add a scent different from the original strawberry-derived scent to strawberries, it can be differentiated from ordinary strawberries, and it is expected that the product appeal will be improved.
　そこで、本発明の目的は、イチゴに対して任意の香りを付加することである。 Therefore, an object of the present invention is to add an arbitrary scent to strawberries.
　かかる課題を解決すべく、第１の発明は、イチゴの香り付け方法を提供する。この方法は、イチゴに付加すべき香りを放つ香り成分を空気中に放出する第１のステップと、香り成分が空気中を漂っている環境下にイチゴを晒すことによって、香り成分を果皮を介して果肉に吸着させる第２のステップとを有する。 In order to solve such a problem, the first invention provides a method for scenting strawberries. In this method, the scent component is released to the air to release the scent component that should be added to the strawberry, and the scent component is exposed to the air in an environment where the scent component is floating in the air. It has a second step of adsorbing to the flesh.
　ここで、第１の発明において、上記第１のステップは、香り成分を発生する香り発生器より、イチゴの栽培が行われる栽培室内に香り成分を放出するステップであってもよい。この場合、上記第１のステップは、栽培室に設置された空調設備が備えるフィルタに香り成分を染み込ませることによって、栽培室内に香り成分を放出するステップであることが好ましい。 Here, in the first invention, the first step may be a step of releasing the scent component from the scent generator that generates the scent component into the cultivation room where the strawberry is cultivated. In this case, the first step is preferably a step of releasing the scent component into the cultivation room by impregnating the filter provided in the air conditioning equipment installed in the cultivation room with the scent component.
　第２の発明は、香り付きイチゴを提供する。このイチゴは、イチゴ由来のものとは異なる香り成分を含む。この香り成分は、果肉の中央部分よりも果皮側の方が濃度が高く、かつ、果皮全体に亘ってほぼ均質に分布している。 The second invention provides scented strawberries. This strawberry contains a scent component different from that derived from strawberry. This scent component has a higher concentration on the pericarp side than in the central part of the flesh, and is distributed almost uniformly over the entire pericarp.
　本発明によれば、イチゴの花托には匂いを吸着する性質があることを利用して、香り成分が空気中を漂っている環境下にイチゴを晒す。これにより、香り成分が果皮を介して果肉に吸着されるので、イチゴに対して任意の香りを付加することができる。 According to the present invention, the strawberry tentacles have the property of adsorbing odors, and the strawberry is exposed to an environment in which the scent component is floating in the air. As a result, the scent component is adsorbed on the flesh via the pericarp, so that any scent can be added to the strawberry.
イチゴの栽培環境の説明図Explanatory diagram of strawberry cultivation environment 香り発生源の構成図Configuration diagram of the scent source イチゴに対する香り成分の吸着の説明図Explanatory diagram of adsorption of scent components to strawberries 香り付きイチゴの断面図Cross section of scented strawberries
　図１は、本実施形態に係るイチゴの栽培環境の説明図である。イチゴの栽培は、栽培室１内で行われる。栽培室１は、ビニールハウスや、ガラスやプラスティックなどを使用したグラスハウスといった単なる温室であってもよいが、本実施形態では、特に閉鎖型環境を想定している。ここで、「閉鎖型環境」とは、外部とは隔てられた閉じた空間であって、温度、湿度といった外気の影響を受けない、または、受け難い環境をいい、植物栽培工場などとも称される。このような閉鎖型環境において、温度、湿度、二酸化炭素濃度などは、環境調整装置２によって制御されると共に、植物が光合成を行うのに必要な光として、太陽光の代わりに人工光が用いられる。閉鎖型環境では、外気や太陽光は果実の品質や栽培期間に影響を及ぼす外乱要因となるので、これらの影響は極力排除される。この点において、ビニールハウスやグラスハウスといった単なる温室は、環境調整装置２を備えていたとしても外気などの影響を強く受けるので、区画された空間といえども、閉鎖型環境には含まれない。栽培室１内には、複数の栽培棚３が行列状に配置されており、それぞれの栽培棚３には、栽培物であるイチゴが複数段に亘って載置されている。 FIG. 1 is an explanatory diagram of a strawberry cultivation environment according to this embodiment. Cultivation of strawberries is carried out in the cultivation room 1. The cultivation room 1 may be a simple greenhouse such as a vinyl house or a glass house using glass or plastic, but in the present embodiment, a closed environment is particularly assumed. Here, the "closed environment" refers to an environment that is a closed space separated from the outside and is not affected by or is not easily affected by outside air such as temperature and humidity, and is also called a plant cultivation factory or the like. To. In such a closed environment, the temperature, humidity, carbon dioxide concentration, etc. are controlled by the environment adjusting device 2, and artificial light is used instead of sunlight as the light required for plants to perform photosynthesis. .. In a closed environment, outside air and sunlight are disturbing factors that affect fruit quality and cultivation period, so these effects are eliminated as much as possible. In this respect, a simple greenhouse such as a vinyl house or a glass house is strongly affected by the outside air even if it is equipped with the environment adjusting device 2, so even if it is a partitioned space, it is not included in the closed environment. A plurality of cultivation shelves 3 are arranged in a matrix in the cultivation room 1, and strawberry, which is a cultivated product, is placed on each of the cultivation shelves 3 in a plurality of stages.
　また、栽培室１には、香り発生源４が設置されている。香り発生源４は、イチゴに付加すべき香りを放つ香り成分を栽培室１内に放出する。イチゴに付加する香りとしては、商品訴求性などを考慮した上で任意のものを選択できるが、好ましい一例として、ローズの香りが挙げられる。ローズの香りは、バラ科に属するイチゴ本来の香りとの調和性に優れている。イチゴ本来の香りにローズの香りを付加することで、全体としてローズ・ストロベリーの香りとなり、これを嗅いだ者に対してリラックス感と高級感とを与えことができる。また、他の例として、バニラの香りを付加すれば、イチゴ全体としてバニラ・ストロベリーの香りとなる。 In addition, the scent generation source 4 is installed in the cultivation room 1. The scent generation source 4 releases a scent component that gives off a scent to be added to the strawberry into the cultivation room 1. As the scent to be added to the strawberry, any scent can be selected in consideration of product appeal and the like, and a preferable example is the scent of rose. The scent of rose is excellent in harmony with the original scent of strawberries belonging to the Rosaceae family. By adding the scent of rose to the original scent of strawberries, it becomes the scent of rose strawberry as a whole, and it is possible to give a feeling of relaxation and luxury to those who smell it. As another example, if the scent of vanilla is added, the strawberry as a whole becomes the scent of vanilla and strawberry.
　図２は、香り発生源４の構成図であり、一例として、環境調整装置２の一部をなす空調設備をベースとして実現できる。具体的には、この香り発生源４は、調整された気体を放出する空調設備４ａと、この空調設備４ａが備えるフィルタ４ｂと、香り成分供給部４ｃとを主体に構成されている。香り成分供給部４ｃは、所望の香りを放つエッセンシャルオイルなどをフィルタ４ｂに供給し、これをフィルタ４ｂ全体に染み込ませる。空調設備４ａから放出された気体は、フィルタ４ｂを経ることで香り成分を含んだものとなって、栽培室１内に放出される。この香り成分は、栽培室１内の気流によって拡散され、栽培室１内のほぼ全体に充満される。 FIG. 2 is a configuration diagram of the scent generation source 4, and can be realized as an example based on the air conditioning equipment forming a part of the environment adjustment device 2. Specifically, the scent generation source 4 is mainly composed of an air conditioner 4a that discharges the adjusted gas, a filter 4b included in the air conditioner 4a, and a scent component supply unit 4c. The scent component supply unit 4c supplies the filter 4b with an essential oil or the like that emits a desired scent, and soaks the filter 4b into the entire filter 4b. The gas released from the air conditioner 4a passes through the filter 4b to contain a scent component and is released into the cultivation room 1. This scent component is diffused by the air flow in the cultivation room 1 and fills almost the entire cultivation room 1.
　なお、香り発生源４としては、空調設備をベースとしたものの他に、超音波によって香り成分を放出する拡散器や、熱によって香り成分を放出する加熱器などを用いてもよい。また、これらよりも拡散効率は落ちるが、エッセンシャルオイルを染み込ませた綿などを空間内に配置し、香り成分を自然拡散させてもよい。 As the scent generation source 4, in addition to the one based on the air conditioning equipment, a diffuser that emits the scent component by ultrasonic waves, a heater that emits the scent component by heat, or the like may be used. Further, although the diffusion efficiency is lower than these, cotton or the like impregnated with essential oil may be placed in the space to naturally diffuse the scent component.
　図３は、イチゴに対する香り成分の吸着の説明図である。香り発生源４による香り成分の放出によって、香り成分が空気中を漂っている環境が形成される。この環境下にイチゴが晒されることで、空気中の香り成分は、イチゴの周囲、より正確には、果物としての赤い食用部に相当する「花托」の周囲に存在する状態になる。この状態を一定期間、例えば１日から数日程度保つと、香り成分は、果皮（花托の表面）を介して果肉（花托の内部）に吸着される。発明者が行った実証実験によれば、イチゴに対する香り成分の吸着時間が１日の場合、その後３日以上香りが持続することが確認できた。 FIG. 3 is an explanatory diagram of adsorption of aroma components to strawberries. The release of the scent component by the scent source 4 creates an environment in which the scent component is floating in the air. When the strawberry is exposed to this environment, the scent component in the air is present around the strawberry, or more accurately, around the "receptacle" corresponding to the red edible part as a fruit. When this state is maintained for a certain period of time, for example, from one day to several days, the scent component is adsorbed on the flesh (inside the tentacle) via the pericarp (the surface of the tentacle). According to the empirical experiment conducted by the inventor, it was confirmed that when the adsorption time of the scent component on strawberries was 1 day, the scent lasted for 3 days or more thereafter.
　イチゴに対する香り付けの条件について、温度や湿度に大きな制約はないが、最低限、０℃（イチゴが凍らない温度）から２５℃（これ以上だとイチゴの痛みが早くなる）までの温度範囲とする必要がある。また、香り付けを行う時期については、最低限、イチゴが結実している時期を含む必要があるが、本実施形態では、結実の有無を問わず、栽培室１内を常に香り成分で充満させている。これは、香りを放出する状態と、放出しない状態との切り替えが制御上が難しいこと、および、その切り替えに伴う作業を軽減するためである。これにより、空気中の香り成分がイチゴに吸い取られ、その香りをまとった形でイチゴの収穫が行われる。 There are no major restrictions on the temperature and humidity of the scented conditions for strawberries, but at a minimum, the temperature range is from 0 ° C (the temperature at which strawberries do not freeze) to 25 ° C (the temperature at which the pain of strawberries becomes faster). There is a need to. In addition, it is necessary to include at least the time when the strawberry is fruiting, but in this embodiment, the cultivation room 1 is always filled with the scent component regardless of the presence or absence of fruiting. ing. This is because it is difficult to control the switching between the state in which the scent is emitted and the state in which the scent is not emitted, and the work associated with the switching is reduced. As a result, the scent component in the air is absorbed by the strawberry, and the strawberry is harvested in the form of wearing the scent.
　図４は、上述した香り付け方法によって得られる香り付きイチゴの断面図である。この香り付きイチゴは、イチゴ由来のものとは異なる、外的に付加された香り成分を含んでおり、イチゴ由来の本来の香りと、香り成分に由来した香りとがミックスされた香りを放つ。この香り付きイチゴには、以下のような２つの特徴がある。 FIG. 4 is a cross-sectional view of a scented strawberry obtained by the above-mentioned scenting method. This scented strawberry contains an externally added scent component that is different from that derived from strawberry, and emits a scent that is a mixture of the original scent derived from strawberry and the scent derived from the scent component. This scented strawberry has the following two characteristics.
　第１の特徴は、香り成分の濃度について、果肉の中央部分Ａよりも果皮Ｂ側の方が濃度が高いことである。実際の濃度分布としては、果皮側の濃度が最も高くなり、内部に向かうに従って濃度が徐々に低下していく。この特徴は、香り成分が果皮側から内部に浸透することに由来するものである。この点、香り成分を果皮からではなく、土壌を介して根から供給した場合、果皮Ｂ側ではなく中央部分Ａの方が高濃度になる傾向があるため、第１の特徴は得られない。 The first feature is that the concentration of the scent component is higher on the pericarp B side than in the central part A of the flesh. As for the actual concentration distribution, the concentration on the pericarp side is the highest, and the concentration gradually decreases toward the inside. This feature is derived from the fact that the scent component penetrates from the pericarp side to the inside. In this respect, when the scent component is supplied from the root through the soil instead of from the pericarp, the concentration tends to be higher in the central portion A than on the pericarp B side, so that the first characteristic cannot be obtained.
　第２の特徴は、香り成分が果皮Ｂ全体に亘ってほぼ均質に分布していることである。この特徴は、果皮Ｂ全体が香り成分を含む空気に晒されることに由来するものである。この点、香り成分を含有した水分を散布した場合、第２の特徴は得られない。なぜなら、通常、水分の散布は特定の方向から行われるため、果皮Ｂにおける香り成分の分布に指向性が生じるからである。 The second feature is that the scent component is distributed almost uniformly over the entire pericarp B. This feature is derived from the fact that the entire pericarp B is exposed to the air containing the scent component. In this respect, when water containing a scent component is sprayed, the second characteristic cannot be obtained. This is because the water is usually sprayed from a specific direction, so that the distribution of the scent component in the pericarp B is directional.
　香り付きイチゴが以上のような特徴を備えるか否か、換言すれば、イチゴが上述した方法によって作られたものであるか否かは、香り成分の濃度を測定することによって検証できる。ただし、より簡易な手法として、人の嗅覚による強弱から濃度を推定してもよい。具体的には、果肉の中央部分Ａよりも果皮Ｂ側の方が香りが強く感じるならば、上記第１の特徴を具備するものと判断でき、果皮Ｂ全体の香りの強さがほぼ同じであると感じるならば、上記第２の特徴を具備するものと判断できる。 Whether or not the scented strawberry has the above characteristics, in other words, whether or not the strawberry is produced by the above-mentioned method, can be verified by measuring the concentration of the scented component. However, as a simpler method, the concentration may be estimated from the strength of the human sense of smell. Specifically, if the scent of the pericarp B side is stronger than that of the central part A of the flesh, it can be determined that the scent has the above-mentioned first characteristic, and the scent intensity of the entire pericarp B is almost the same. If it feels to be present, it can be determined that it has the above-mentioned second feature.
　このように、本実施形態によれば、香り成分が空気中を漂っている環境下にイチゴを晒すことで、イチゴに対して、任意の香りを簡単かつ均質に付加することができる。これは、イチゴの花托は匂いを吸着する性質を有するとの発明者の知得に基づいている。発明者は、イチゴのハウス栽培時に、暖房用の石油を貯留した携行タンクを誤って落下しまい、ハウス内が溢れた石油の匂いで充満した結果、イチゴに不快な石油臭が付着してしまったという経験があり、この経験から、イチゴの花托には元々匂いを吸着させ易い性質があることを見出した。そして、不快な匂いばかりではく良い香りも吸着できるのではないかとの考えに至り、実験を重ねた末に生まれたのが本発明である。 As described above, according to the present embodiment, by exposing the strawberry to an environment in which the scent component is floating in the air, any scent can be easily and uniformly added to the strawberry. This is based on the inventor's knowledge that strawberry tentacles have the property of adsorbing odors. When cultivating strawberries in a house, the inventor accidentally dropped a carrying tank containing oil for heating, and the house was filled with the smell of oil, resulting in an unpleasant oily smell attached to the strawberries. From this experience, I found that strawberry tentacles originally have the property of easily adsorbing odors. Then, I came up with the idea that not only unpleasant odors but also good odors could be adsorbed, and the present invention was born after repeated experiments.
　また、本実施形態によれば、イチゴの栽培が行われる栽培室１内に香り成分を放出することで、収穫前のイチゴ（苗に花托が結実した状態）に対して香り付けを効率的に行うことができる。この点、イチゴに対する香り付けを収穫後に行う場合、香り付けに必要な時間（例えば１日）だけ時間的なロスが生じるためで、鮮度の低下が懸念されるが、本実施形態によれば、香り付けのための工程を別途設ける必要がないので、時間的なロスは生じない。その結果、香り付きイチゴを鮮度が高い状態で市場に流通させることが可能となる。 Further, according to the present embodiment, by releasing the scent component into the cultivation room 1 where the strawberry is cultivated, the scent is efficiently added to the strawberry before harvesting (the state where the saplings are fruited). It can be carried out. In this respect, when scenting strawberries is performed after harvesting, there is a concern that the freshness may decrease due to a time loss for the time required for scenting (for example, one day). However, according to the present embodiment, there is a concern. Since it is not necessary to separately provide a step for scenting, no time loss occurs. As a result, it becomes possible to distribute scented strawberries to the market in a state of high freshness.
　さらに、本実施形態によれば、香り付きイチゴを実現することで通常のイチゴと差別化でき、商品訴求力の向上が期待できるとともに、食としての新たな楽しみ方を提供することが可能となる。例えば、白ワインが入ったグラスに香り付きイチゴを浮かべて飲んだり、白ワインと一緒に香り付きのイチゴを食することで、ローズ・ストロベリーやバニラ・ストロベリーといった斬新な香りが一層強調されるので、従来にはない食の楽しみを演出できる。 Further, according to the present embodiment, by realizing scented strawberries, it is possible to differentiate from ordinary strawberries, it is expected to improve the product appeal, and it is possible to provide a new way of enjoying as food. .. For example, by floating a scented strawberry in a glass of white wine and drinking it, or eating a scented strawberry with white wine, the novel scents such as rose strawberry and vanilla strawberry are further emphasized. , You can produce the enjoyment of food that has never been seen before.
　なお、上述した実施形態では、香り成分が放出される栽培室１として、閉鎖型環境を例に説明した。閉鎖型環境は、放出された香り成分を閉じ込めておくのに最適な空間ではあるが、本発明はこれに限定されるものではなく、放出された香り成分をある程度閉じ込めておくことができれば足り、ビニールハウスやグラスハウスといった温室であってもよい。ただし、露地栽培は、香り成分が空気中を漂っている環境そのものを形成できないので、イチゴの香り付けを行う環境としては適さない。 In the above-described embodiment, the closed environment is described as an example of the cultivation room 1 in which the scent component is released. The closed environment is the optimum space for confining the released scent component, but the present invention is not limited to this, and it is sufficient if the released scent component can be confined to some extent. It may be a greenhouse such as a vinyl house or a glass house. However, open-field cultivation is not suitable as an environment for scenting strawberries because it cannot form an environment in which scent components are floating in the air.
　さらに、上述した実施形態では、収穫前のイチゴに対して香り付けを行う例について説明したが、鮮度の低下を問題視しないのであれば、収穫後のイチゴに対して香り付けを行ってもよい。この場合、例えば、収穫されたイチゴを集めた容器を発泡スチロールなどの箱体で覆うことで閉じた空間を形成した上で、この空間内に香り成分を充満させて、所定の時間放置すればよい。 Further, in the above-described embodiment, an example in which the strawberry before harvesting is scented has been described, but if the decrease in freshness is not regarded as a problem, the strawberry after harvesting may be scented. .. In this case, for example, a container for collecting harvested strawberries may be covered with a box such as Styrofoam to form a closed space, and then the space may be filled with a scent component and left for a predetermined time. ..
　１　栽培室
　２　環境調整装置
　３　栽培棚
　４　香り発生源
　４ａ　空調設備
　４ｂ　フィルタ
　４ｃ　香り成分供給部

  1 Cultivation room 2 Environmental adjustment device 3 Cultivation shelf 4 Aroma source 4a Air conditioning equipment 4b Filter 4c Aroma component supply unit

Claims (4)

  1. 　イチゴの香り付け方法において、
    　イチゴに付加すべき香りを放つ香り成分を空気中に放出する第１のステップと、
    　前記香り成分が空気中を漂っている環境下にイチゴを晒すことによって、前記香り成分を果皮を介して果肉に吸着させる第２のステップと
    を有することを特徴とするイチゴの香り付け方法。     In the method of scenting strawberries
    The first step of releasing the scent component that gives off the scent that should be added to strawberries into the air,
    A method for scenting strawberries, which comprises a second step of adsorbing the scent component to the flesh through the pericarp by exposing the strawberry to an environment in which the scent component is floating in the air.
  2. 　前記第１のステップは、イチゴの栽培が行われる栽培室内に前記香り成分を放出するステップであることを特徴とする請求項１に記載されたイチゴの香り付け方法。 The strawberry scenting method according to claim 1, wherein the first step is a step of releasing the scent component into a cultivation room where strawberry is cultivated.
  3. 　前記第１のステップは、前記栽培室に設置された空調設備が備えるフィルタに前記香り成分を染み込ませることによって、前記栽培室内に前記香り成分を放出するステップであることを特徴とする請求項２に記載されたイチゴの香り付け方法。 2. The first step is a step of releasing the scent component into the cultivation room by impregnating the filter provided in the air conditioner installed in the cultivation room with the scent component. How to add strawberry scent as described in.
  4. 　香り付きイチゴにおいて、
    　イチゴ由来のものとは異なる香り成分を含み、
    　前記香り成分は、果肉の中央部分よりも果皮側の方が濃度が高く、かつ、果皮全体に亘ってほぼ均質に分布していることを特徴とする香り付きイチゴ。

          In scented strawberries
    Contains scent components different from those derived from strawberries,
    The scented strawberry is characterized in that the concentration of the scent component is higher on the pericarp side than in the central part of the flesh, and the scent component is distributed almost uniformly over the entire pericarp.
PCT/JP2020/030529 2020-08-10 2020-08-10 Strawberry scenting method and scented strawberry WO2022034626A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2021572678A JP7051174B1 (en) 2020-08-10 2020-08-10 How to add strawberry scent
PCT/JP2020/030529 WO2022034626A1 (en) 2020-08-10 2020-08-10 Strawberry scenting method and scented strawberry
JP2022046158A JP2022081671A (en) 2020-08-10 2022-03-22 Strawberry scenting method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2020/030529 WO2022034626A1 (en) 2020-08-10 2020-08-10 Strawberry scenting method and scented strawberry

Publications (1)

Publication Number Publication Date
WO2022034626A1 true WO2022034626A1 (en) 2022-02-17

Family

ID=80247774

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2020/030529 WO2022034626A1 (en) 2020-08-10 2020-08-10 Strawberry scenting method and scented strawberry

Country Status (2)

Country Link
JP (2) JP7051174B1 (en)
WO (1) WO2022034626A1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04151438A (en) * 1990-10-15 1992-05-25 Kajima Corp Method and apparatus for generating perfume
JP2002335763A (en) * 2001-05-14 2002-11-26 Nippon Paper Industries Co Ltd Vegetable improved in flavor, method for producing the same, and aroma to be used in the method
JP2018529627A (en) * 2015-05-20 2018-10-11 アピール テクノロジー，インコーポレイテッド Plant extract composition and method for preparing the same

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0541957A (en) * 1990-07-30 1993-02-23 Asahi Chem Ind Co Ltd Flavored food
JPH119186A (en) * 1997-06-20 1999-01-19 Wakayama Nookiyoo Shokuhin Kogyo Kk Preservation of perishable food
JP3565823B2 (en) * 2002-03-27 2004-09-15 ユーシーシー上島珈琲株式会社 Powder food manufacturing method
JP2014171463A (en) * 2013-03-12 2014-09-22 Idec Corp Plant processing method
JP6391314B2 (en) * 2013-06-21 2018-09-19 吉恭 山崎 Method for producing scented eggs
JP2016127807A (en) * 2015-01-09 2016-07-14 タチバナペーパーウェアー株式会社 Production method of persimmon whose astringency is removed on tree having aroma which is packed type

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04151438A (en) * 1990-10-15 1992-05-25 Kajima Corp Method and apparatus for generating perfume
JP2002335763A (en) * 2001-05-14 2002-11-26 Nippon Paper Industries Co Ltd Vegetable improved in flavor, method for producing the same, and aroma to be used in the method
JP2018529627A (en) * 2015-05-20 2018-10-11 アピール テクノロジー，インコーポレイテッド Plant extract composition and method for preparing the same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SMOKED CRAFTSMAN HATTORI: "How to make smoked strawberry jam [Smoked quick recipe]", YOUTUBE, 30 April 2019 (2019-04-30), XP055909829, Retrieved from the Internet <URL:https://www.youtube.com/watch?v=jCnOz4unMqI> [retrieved on 20201016] *

Also Published As

Publication number Publication date
JPWO2022034626A1 (en) 2022-02-17
JP2022081671A (en) 2022-05-31
JP7051174B1 (en) 2022-04-11

Similar Documents

Publication Publication Date Title
TWI248335B (en) Equipment for nursing seedlings, and method for nursing plant seedlings
KR102439171B1 (en) Hydroponic indoor gardening method
JP2016034243A (en) Hydroponic method and hydroponic apparatus of panax ginseng
KR20160139009A (en) Device for hydroponic cultivation
CN108718920A (en) A kind of cultural method of Dictyophora rubrovalvata briquetting fruiting
Bridgen Using ultraviolet-C (UV-C) irradiation on greenhouse ornamental plants for growth regulation
Lanoue et al. The power of far-red light at Night: Photomorphogenic, physiological, and yield response in pepper during dynamic 24 hour lighting
WO2022034626A1 (en) Strawberry scenting method and scented strawberry
JP3727327B1 (en) Sprout production method
KR20100111560A (en) Storage for cereals
Debaggio et al. The encyclopedia of herbs: a comprehensive reference to herbs of flavor and fragrance
EP0655201A1 (en) Treatment of agricultural produce
JP6332696B2 (en) How to grow garlic
Bridgen Using ultraviolet-c light as a plant growth regulator©
KR100817241B1 (en) The Method for the Apples and the Mushrooms to mature with some spiceries, thereof its manufacture
JP3631648B2 (en) Green nutritional soybean sprouts using colored light and its cultivation method
JP4816398B2 (en) Storage and refrigerator
Saraiva et al. Greenhouse tomato technologies and their influence in Mediterranean region
CN108575715A (en) A kind of cuttage and seedling culture method of Pieris Formosa
KR101800076B1 (en) Method of enhancing content of functional phytochemicals in Ligularia fischeri
JP2018015108A (en) Method for deodorizing inside space by plant
KR20100051992A (en) Process of dried persimmons using pine needles
JP2005214593A (en) Freshness keeping device and cooling humidifier
Rosenthal Easy Marijuana Gardening
JP2005065559A (en) Plant storage device, illumination device for plant storage, and illumination method for plant storage

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 2021572678

Country of ref document: JP

Kind code of ref document: A

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 20949488

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 20949488

Country of ref document: EP

Kind code of ref document: A1