WO2022034626A1 - Procédé de parfumage de fraise et fraise parfumée - Google Patents

Procédé de parfumage de fraise et fraise parfumée 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
English (en)
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/ja
Priority to PCT/JP2020/030529 priority patent/WO2022034626A1/fr
Publication of WO2022034626A1 publication Critical patent/WO2022034626A1/fr
Priority to JP2022046158A priority patent/JP2022081671A/ja

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

Le problème abordé par la présente invention est d'ajouter un parfum arbitraire à une fraise. Selon la solution de l'invention, premièrement un composant parfumant qui dégage l'odeur à ajouter à la fraise est émis dans l'air. Ensuite, en exposant la fraise à un environnement dans lequel le composant parfumant est dans l'air, on amène le composant parfumant à être absorbé dans la pulpe de fruit à travers la peau de fruit. Ainsi, une fraise qui est parfumée, comprenant non seulement un composant parfumant dérivé de fraise, mais également un composant parfumant qui diffère de celui-ci, est réalisée. Dans cette fraise parfumée, le côté peau de fruit de la pulpe de fruit a une concentration plus élevée en composant parfumant que celle de la partie centrale, et le composant parfumant est distribué de manière sensiblement homogène sur la totalité de la peau de fruit.
PCT/JP2020/030529 2020-08-10 2020-08-10 Procédé de parfumage de fraise et fraise parfumée WO2022034626A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2021572678A JP7051174B1 (ja) 2020-08-10 2020-08-10 イチゴの香り付け方法
PCT/JP2020/030529 WO2022034626A1 (fr) 2020-08-10 2020-08-10 Procédé de parfumage de fraise et fraise parfumée
JP2022046158A JP2022081671A (ja) 2020-08-10 2022-03-22 イチゴの香り付け方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2020/030529 WO2022034626A1 (fr) 2020-08-10 2020-08-10 Procédé de parfumage de fraise et fraise parfumée

Publications (1)

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

Family

ID=80247774

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2020/030529 WO2022034626A1 (fr) 2020-08-10 2020-08-10 Procédé de parfumage de fraise et fraise parfumée

Country Status (2)

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

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04151438A (ja) * 1990-10-15 1992-05-25 Kajima Corp 芳香発生方法
JP2002335763A (ja) * 2001-05-14 2002-11-26 Nippon Paper Industries Co Ltd 香味を改善した野菜、その製造方法およびこれに使用する香料
JP2018529627A (ja) * 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 植物抽出物組成物およびその調製方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0541957A (ja) * 1990-07-30 1993-02-23 Asahi Chem Ind Co Ltd フレーバー付与食品
JPH119186A (ja) * 1997-06-20 1999-01-19 Wakayama Nookiyoo Shokuhin Kogyo Kk 生鮮食品の保存方法
JP3565823B2 (ja) * 2002-03-27 2004-09-15 ユーシーシー上島珈琲株式会社 粉体食品の製造方法
JP2014171463A (ja) * 2013-03-12 2014-09-22 Idec Corp 植物処理方法
JP6391314B2 (ja) * 2013-06-21 2018-09-19 吉恭 山崎 香り卵の製造方法
JP2016127807A (ja) * 2015-01-09 2016-07-14 タチバナペーパーウェアー株式会社 包み込み式の香り付き木なり脱渋柿の製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04151438A (ja) * 1990-10-15 1992-05-25 Kajima Corp 芳香発生方法
JP2002335763A (ja) * 2001-05-14 2002-11-26 Nippon Paper Industries Co Ltd 香味を改善した野菜、その製造方法およびこれに使用する香料
JP2018529627A (ja) * 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 植物抽出物組成物およびその調製方法

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 (fr) 2022-02-17
JP2022081671A (ja) 2022-05-31
JP7051174B1 (ja) 2022-04-11

Similar Documents

Publication Publication Date Title
TWI248335B (en) Equipment for nursing seedlings, and method for nursing plant seedlings
KR102439171B1 (ko) 수경 실내 원예 방법
JP2016034243A (ja) 高麗人参の水耕栽培方法及び水耕栽培装置
KR20160139009A (ko) 수경 재배를 위한 디바이스
CN108718920A (zh) 一种红托竹荪压块出菇的栽培方法
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 (fr) Procédé de parfumage de fraise et fraise parfumée
JP3727327B1 (ja) もやしの製造方法
KR20100111560A (ko) 곡물 저장용 창고
Debaggio et al. The encyclopedia of herbs: a comprehensive reference to herbs of flavor and fragrance
EP0655201A1 (fr) Traitement des produits agricoles
JP6332696B2 (ja) にんにくの栽培方法
Bridgen Using ultraviolet-c light as a plant growth regulator©
KR100817241B1 (ko) 사과 또는 버섯을 숙성시켜 향료를 투입시키는 방법
JP3631648B2 (ja) 色光を利用した緑色栄養大豆もやし及びその栽培方法
JP4816398B2 (ja) 保存庫および冷蔵庫
Saraiva et al. Greenhouse tomato technologies and their influence in Mediterranean region
CN108575715A (zh) 一种美丽马醉木的扦插育苗方法
KR101800076B1 (ko) 곰취의 기능성 물질함량 증진법
JP2018015108A (ja) 植物による空間内の消臭方法
KR20100051992A (ko) 참솔곶감의 제조방법
JP2005214593A (ja) 鮮度保持装置及び冷却加湿器
Rosenthal Easy Marijuana Gardening
JP2005065559A (ja) 植物貯蔵装置、植物貯蔵用照明装置及び植物貯蔵照明方法

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