JPH0344735B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing pickles that are made from vegetables, fruits, etc. and can be stored for a long period of time.

[Prior art] In general, pickles undergo quality changes during storage, albeit to varying degrees, and in particular, adverse changes in color and gloss significantly reduce the product value. This was an issue for consideration.
Therefore, for pickles where color and gloss are important, anti-discoloration agents are used or stored in refrigerators, but it is not possible to impart long-term shelf life to fruits and vegetables while maintaining a satisfactory color. Ta.

In order to improve this point, the present applicant has developed a method in which fruits and vegetables are soaked in saline solution, frozen at -10°C to -40°C, and then dried in a vacuum while raising the temperature of the product. 16541).

[Problems to be Solved by the Invention] According to the above-mentioned improved method, pickles can be stored for a long time without fading, and when reheated, they can be eaten as they are, and can also be seasoned with a specified flavor. This made it possible to use it as a raw material for general pickle production. However, in this method, the fruits and vegetables are exposed to low temperatures of -10°C to -40°C, and the rate of freezing of water is fast, so the water in the raw material is separated from the raw material tissue and frozen. As a result, the raw material structure is damaged by the generated ice crystals, and many small holes are created in the pickle when it is restored. In addition, since the temperature of the product is raised during drying, the frozen raw material thaws, resulting in a decrease in freshness.

Therefore, it is an object of the present invention to further improve the above-mentioned technique to provide a method for producing dried pickles that does not damage raw materials and can easily preserve freshness.

[Means for Solving the Problems] In order to achieve the above object, the present invention provides for freezing fruits and vegetables immersed in saline solution of a predetermined concentration at -5°C to -20°C, and then freezing them in a vacuum at the above-mentioned temperature atmosphere. It is characterized by drying while irradiating far infrared rays.

[Function] Since the present invention is configured as described above, -5°C
By freezing at ~-20°C, water becomes integrated with the raw material tissue and freezes. Moreover, drying proceeds without increasing the temperature of the product due to far-infrared irradiation.

[Example] The present invention will be explained in more detail below.

In the present invention, fruit vegetables such as fresh vegetables and fruits are first immersed in saline solution having a concentration of 10 to 20%. Soaking should be done for about one day and night, taking into account the type and size of the fruits and vegetables. This immersion in the saline solution tightens the raw material structure and prevents the fiber structure from being destroyed during freeze-vacuum drying in the subsequent process. After this immersion, the raw material is placed in a predetermined container and freeze-dried under vacuum. In freeze-vacuum drying, the raw material is first frozen to a temperature within the same range in a freezing chamber adjusted to -5°C to -20°C. In the present invention, the reason why the raw material can be brought to a relatively high freezing temperature of -5°C to -20°C is that drying is facilitated by far-infrared irradiation, which will be described later. Therefore, unlike the conventional technology, there is no need to use extremely low temperatures of -10°C to -40°C, so the water in the raw material is frozen integrally with the raw material tissue without being separated from the raw material tissue, resulting in uniform freezing. becomes possible. The raw material frozen as described above is then subjected to vacuum drying. Drying is done by drying the raw material in a temperature atmosphere of -5℃ to -20℃ to a thickness of 1 mm.
This is carried out by creating a vacuum below Hg, and the drying is carried out while irradiating the raw material with far infrared rays. Irradiation with far infrared rays promotes sublimation of frozen ice crystals and facilitates drying. Therefore, the frozen state immediately changes to a dry state, and
There is no need to heat during drying, and the freshness of the raw material can be maintained because there is no thawing of ice crystals caused by heating. In particular, the present invention has the advantage that the temperature of the product can be maintained between -5°C and -20°C during freezing, and the obtained dried pickles do not fade or lose freshness and can be stored for a long time. It becomes possible.

By sealing the dried pickles obtained in the above manner in a container that blocks moisture, there is no need to store them in a low-temperature environment such as a refrigerator, and they can be stored for long periods in a cool, dark room such as a general warehouse. It is. or,
By soaking the dried pickles in water, hot water, etc. to restore them, pickles without fading or small holes can be obtained. It is also possible to restore the material by soaking it in saline solution with a concentration of 10 to 20% (below 60°C). Furthermore, restored pickles can be used as raw materials, and new pickles can be produced by adding desired seasoning to the pickles.

[Effect of the invention] As described above, the present invention eliminates the need for heating by irradiating far infrared rays when vacuum drying raw materials frozen at -5°C to -20°C, thereby maintaining the color and luster of the raw materials. Pickles can be obtained with good freshness and can be stored for a long period of time. In addition, there is no need to store pickles in a refrigerator or the like, and once frozen and vacuum-dried fruits and vegetables can be stored in a general warehouse, the amount of electricity etc. is significantly reduced, making it economical. Furthermore, since a predetermined amount of freeze-dried fruits and vegetables are reconstituted as necessary, it is possible to always produce fresh pickles without waste.

Claims (1)

[Claims] 1 Fruits and vegetables immersed in saline solution with a specified concentration -5
A method for producing dried pickles, which comprises freezing at a temperature of -20°C and then drying the pickles while irradiating them with far infrared rays in a vacuum at the above-mentioned temperature.