JP2007110940A - Package body for bamboo shoot and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a package body for a bamboo shoot obtained by packaging a natural bamboo shoot with sheath as it is in a packaging material: and to provide a method for producing the package body comprising packaging the bamboo shoot with sheath in the packaging material enabling preservation of the natural bamboo shoot just after harvested as it is without spoiling its flavor, and also supply of the bamboo shoot as a commercial product even in seasons other than a term from April to June regarded as an original harvesting season. <P>SOLUTION: The package body for a bamboo shoot is obtained by subjecting a natural bamboo shoot after picked in such a state as to keep the sheath part attach to its flesh part to vacuum packaging and heat sterilization. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a bamboo shoot package and a method for manufacturing the same, more specifically, a bamboo shoot package in which a natural bamboo shoot with skin is directly wrapped with a wrapping material, and such a peeled bamboo shoot is packaged with a wrapping material. The present invention relates to a manufacturing method for manufacturing a package.

  As is well known, bamboo shoots are collected from April to June in Japan, but cannot be collected after that. Therefore, natural bamboo shoots immediately after collection cannot be purchased at various stores such as fruit and vegetable stores and supermarkets unless the harvest time is from April to June. However, it is sold as a food material all year round, and bamboo shoots other than the harvesting time are collected and stored, and then stored in a synthetic resin wrapping material or the like.

  Therefore, bamboo shoots sold outside the harvest period in this way are preserved after harvesting and sold to various retail stores through wholesalers etc. in a large canned or bottling state at the manufacturer. Products are divided into small parts at retail stores and stored in the above-mentioned synthetic resin packaging materials. However, according to such a distribution process, since the skin part is peeled off and the body part is hot, the original flavor of natural bamboo shoots is impaired.

  In view of such problems, as a method for preserving vegetables, which is excellent in flavor and texture, can be stored for a long time without using any preservative additives, and can be easily used as a cooking ingredient. Patent applications such as the following Patent Document 1 have been filed.

  In the invention according to Patent Document 1, after removing foreign substances adhering to the outer periphery of the harvested vegetables, the vegetables are dried, and after the completion of the first stage, the vegetables are dried. A second stage in which fresh vegetables are soaked in water or slightly warm water and pulled up before the interior becomes completely soft, and after completion of this second stage, the hydrated vegetables are dried around the surface layer by air drying. After the stage and the third stage, the vegetables are sealed in a plastic resin container or bag in a fixed amount, the opening is sealed, the vegetables are sealed, and the vacuum pack body is kept at a temperature condition of 95 ° C. or higher. And after the completion of the fourth stage, after cooling the vacuum packed body in which the vegetables are encapsulated, the fifth stage is again heated under a temperature condition of 95 ° C. or higher. 4 steps It is obtained so as to return the vegetables in the pack to the edible state by heat treatment of two stages in the di- and fifth stage ([0005 ").

  However, the invention according to Patent Document 1 as described above is not limited to bamboo shoots and is intended to be applied to all vegetables such as carrots, mushrooms, burdock, lotus root, asparagus ([0001], [0014]). It is not an invention made especially considering application to bamboo shoots. In fact, if the method of Patent Document 1 including the step of removing impurities and drying is applied to bamboo shoots, it does not meet the requirement of preventing the original flavor of natural bamboo shoots from being impaired. That is, when the invention according to the above-mentioned Patent Document 1 is applied to bamboo shoots, it is only intended for products in packs that are generally sold at times other than the harvest time, and in the first place, commercialization of natural bamboo shoots immediately after harvesting is intended. Not intended.

  On the other hand, as another invention of the method for preserving bamboo shoots, there is a technique as described in Patent Document 2 below. In other words, the invention according to Patent Document 2, as described in the claims, removes the ginger skin and cuts it into an appropriate size. This is a method for preserving ginger, which is divided and combined with the lower part, and is housed in a transparent polyethylene or the same effect bag together with an appropriate amount of vinegar and shochu and sealed.

  However, in the method of storing together with vinegar and shochu as in Patent Document 2, there is a possibility that the taste of bamboo shoots may change, and at least it does not meet the requirement of maintaining the natural bamboo shoot flavor immediately after harvesting. Is.

Japanese Patent Laid-Open No. 2004-159537 JP-A-7-123913

  The present invention has been made to solve the above-mentioned problems, and can be preserved without sacrificing the flavor of the natural bamboo shoots immediately after harvesting, and the bamboo shoots in such a state can be stored. An object of the present invention is to provide a bamboo shoot package that can be used as a product at a time other than the original harvest time, from April to June.

  In order to solve such problems, the present invention was made as a bamboo shoot package and a method for producing the same. The invention according to claim 1 relating to a bamboo shoot package is a natural bamboo shoot after collection. The bamboo shoot with the skin part attached to the body part is vacuum-packed and heat-sterilized.

  The invention according to claim 2 relating to the method for manufacturing a bamboo shoot package is a natural bamboo shoot after harvesting, and the bamboo shoot with the skin part attached to the body part is housed in a heating tank together with water. In addition, the water contained is boiled and heated, left after heating, and then the heated and left bamboo shoots are stored and cooled in a cooling tank containing water, and then the cooled bamboo shoots are wrapped. Is packaged in a vacuum state, and then the packaged bamboo shoots are manufactured by heat sterilization.

  Furthermore, the invention described in claim 3 is characterized in that, in the method for manufacturing a bamboo shoot package according to claim 2, the packaged bamboo shoot is sterilized by heating at a temperature of 90 to 95 ° C. The invention described in claim 4 is characterized in that, in the method for manufacturing a bamboo shoot package according to claim 2 or 3, heat sterilization of the packaged bamboo shoot is performed for 3 to 5 minutes.

  Furthermore, the invention of claim 5 is the method for manufacturing a bamboo shoot package according to any of claims 2 to 4, wherein the heating step of the bamboo shoot housed in the heating tank by boiling is performed for 30 to 50 minutes. It is characterized by that. Furthermore, the invention according to claim 6 is the method for manufacturing a bamboo shoot package according to claim 5, wherein the heating step by boiling is a heating step for 15 to 25 minutes by high heat, and a heating step for 15 to 25 minutes by low heat. It is characterized by comprising.

Furthermore, the invention described in claim 7 is characterized in that, in the method for manufacturing a bamboo shoot package according to any one of claims 2 to 6, the step of leaving after heating is performed for 50 to 70 minutes.
Furthermore, the invention described in claim 8 is the method for manufacturing a bamboo shoot package according to any one of claims 2 to 7, wherein the bamboo shoot after heating and standing is cooled to 30 ° C or lower. .

As described above, the present invention is a natural bamboo shoot after harvesting, which is vacuum-packed and heat-sterilized with the bamboo shoot in a state where the skin remains attached to the body, and therefore the skin is attached. The natural bamboo shoots just after harvesting can be preserved as they are, and the bamboo shoots in such a state can be used as a product at times other than the original harvesting period from April to June. is there.

  In particular, in the case of bamboo shoots, the present inventors pay attention to the fact that the contact part between the skin part and the body part has an original umami taste, and the skin part is peeled off from the body part in order to maintain such a savory contact part. Therefore, there is an effect that it can be used as a product while maintaining the original flavor of natural bamboo shoots immediately after harvesting.

  In addition, bamboo shoots with the skin part still attached to the body part are manufactured through processes such as heating, cooling, vacuum packaging, and heat sterilization, so the skin part is peeled from the body part and the body part canned or bottling. In comparison with the conventional method using a large-scale apparatus, there is an effect that significant labor saving in the manufacturing process can be achieved.

Furthermore, since the bamboo shoots are vacuum-packed as described above and then heat sterilized, the preservation effect is improved. In addition, if the skin is stored without peeling off the body, it is more likely to cause acne and discoloration than the case where the skin is peeled off from the body and only the body is stored. By carrying out heat sterilization after vacuum packaging, there is an effect that it is possible to suitably prevent the occurrence of such an agitation and discoloration.

  In particular, the heat sterilization temperature of 90 to 95 ° C. and the heat sterilization time of 3 to 5 minutes are the most suitable temperature conditions and time conditions for heat sterilization of vacuum-packed bamboo shoots. By performing the heat sterilization, the effect of preventing the occurrence of the above-mentioned acne and discoloration is further improved.

  Furthermore, when the heating process by boiling the bamboo shoots contained in the heating tank is 30 to 50 minutes, it becomes a temperature suitable for heat preservation of the bamboo shoots with skin, in particular, a heating process for 15 to 20 minutes by strong fire and When the heating process for 15 to 20 minutes by low heat is carried out, the core part of the bamboo carcass part can be suitably heated.

  Furthermore, since the heating is stopped and left for a certain period of time after the heating step, the body part of the bamboo shoot covered with the skin can be softened to some extent, and it is particularly preferable that this standing time is 50 to 70 minutes. Can be soft.

  Furthermore, even if left after heating, if the temperature of the heated bamboo shoots is high and not cooled, the packaging material may burst during subsequent vacuum packaging. Since it cools later, it can prevent that such a packaging material bursts. In particular, by cooling the bamboo shoot until it reaches 30 ° C. or less, the effect of preventing the packaging material from bursting is further improved.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
First, an embodiment of a bamboo shoot package will be described. As shown in FIGS. 1 and 2, the bamboo shoot package of the present embodiment is formed by vacuum packaging bamboo shoots in the packaging material 1. The bamboo shoot 2 is packaged in its natural collected form without peeling off the skin. As shown in FIGS. 1 and 2, the wrapping material 1 is a bag having a substantially rectangular front shape composed of front and back pieces 1a and 1b, and both side edges 3a and 3b are sealed. The top 4 and bottom 5 of the packaging material 1 are also sealed. As the packaging material 1, what consists of a polyamide-type synthetic fiber is used in this embodiment.

Next, an embodiment of a method for manufacturing a bamboo shoot package having such a configuration will be described.
First, a bamboo shoot is prepared as an item to be packaged. This bamboo shoot is used in its collected form without peeling off the skin.

  This peeled bamboo shoot and water are accommodated in a large heating tank 6 as shown in FIG. The heating tank 6 is a so-called kettle, and is composed of a tank body 7 and an outer lid 8 as shown in FIGS. 3 and 4, and contains about 9% by volume of water 9 in the tank body 7. . Then, as shown in FIG. 4, the inner lid 10 is inserted into the tank body 7, and the inner lid 10 is installed in the tank body 1 so as to contact the bamboo shoot 2 floating on the water surface. As a result, the bamboo shoot 2 is immersed in the contained water 9.

  Thus, the inner lid 10 has a function like a so-called drop lid. By installing the inner lid 10, air is introduced into the tank body 7 in which the water 9 and the bamboo shoot 2 are accommodated. There will be less state and heating will be done efficiently. The outer diameter of the inner lid 10 is smaller than the inner diameter of the tank body 7 so that it can be inserted into the tank body 7. On the other hand, the outer diameter of the outer lid 8 is formed larger than the outer diameter of the tank body 7 so that it can be placed on the edge of the opening of the tank body 7.

In addition, Takanotsume is added to the water 9 in the tank body 7 as an actuating agent, and if necessary, powdered clam shells and oyster shells are added. Clam shells and oyster shells have a bactericidal effect, and by adding these, the preservation effect of bamboo shoots becomes better.
Moreover, the operation | movement and handling which are added in the heating tank 6 can be made easy by making these powdery.

  Next, after installing the inner lid 10 in this way, the water in the tank body 7 is boiled. This boiling is carried out for 20 minutes. Boil for 20 minutes, then heat on low heat for an additional 20 minutes. Thereafter, the heating is stopped and left for 1 hour. Thus, the bamboo shoot becomes moderately soft by leaving it to stand for 1 hour after heating.

  Next, after leaving for 1 hour in this way, the bamboo shoots are taken out of the heating tank 6 and accommodated in the cooling tank 11 as shown in FIG. Water 12 is accommodated in the cooling tank 11, and bamboo shoots are immersed in the water 12. The water 12 in the cooling tank 11 is water at room temperature, and is only for cooling the heated bamboo shoots.

  Next, the bamboo shoots after cooling are vacuum packaged. In this case, if the bamboo shoot is not completely cooled in the cooling step, the packaging material 1 may be ruptured in the vacuum packaging step. Therefore, the bamboo shoot needs to be completely cooled in the cooling step. Preferably, the bamboo shoots are cooled to 30 ° C. or lower.

  This vacuum packaging process is performed by a vacuum apparatus as shown in FIG. As shown in the figure, the vacuum apparatus includes an apparatus main body 13 including an apparatus body 14 and a lid 15, a vacuum pump 16, and an operation panel 17. The lid body 15 is rotatably attached to the apparatus body 14, and the lid body 15 can be opened and closed by rotating the lid body 15. A pressure gauge 18 is attached to the upper part of the lid 15, and a handle 19 is attached to the side surface of the lid 15 for gripping when opening and closing. Further, in the longitudinal direction on the inner surface side of the lid body 12, as shown in FIG. 7, a seal body 20 for sealing the packaging material by heat is provided.

  The device body 14 is formed in a plate shape, and frames 26 and 27 for sandwiching the packaging material 1 are placed on the device body 14 as shown in FIGS. A seal plate 28 for sealing the packaging material 1 is attached to the inside of the upper frame 26. The sealing plate 28 is provided at a position where the side edges 3a and 3b, the upper portion 4 and the bottom portion 5 of the packaging material 1 can be sealed. The vacuum pump 16 is connected to the apparatus main body 13 via a suction hose 24, and the operation panel 17 is connected to the apparatus main body 13 via a connector 25. Further, as shown in FIG. 6, the apparatus main body 13 is placed on a pedestal 23 composed of a trunk portion 21 and a leg portion 22.

  And when implementing a vacuum packaging process with the above vacuum devices, as shown in FIG.7 and FIG.8, first, it opens the cover body 15 by rotating upward, and then it shows in FIG.9 and FIG.10. In this manner, the upper frame 26 is lifted and separated from the lower frame 27, and as shown in FIG. 11, a plurality of (four in this embodiment) bamboo shoots 2 are formed with two long synthetic resin sheets 29. The encapsulated material is placed on the lower frame 27.

  In this case, the outer edge portion 29a of the long synthetic resin sheet 29 is on the inner side of the outer edge portion 27a of the lower frame 27 and the frame 27 so that the long synthetic resin sheet 29 does not protrude from the apparatus main body portion 13 during vacuum packaging. The long synthetic resin sheet 29 is placed so as to be located on the outer side of the inner edge portion 27b.

  Next, as shown in FIG. 12, the upper frame 26 is overlapped with the lower frame 27 again. As a result, the peripheral edge of the long synthetic resin sheet 29 is sandwiched and fixed between the upper and lower frames 26 and 27. At the same time, a seal plate 28 attached to the upper frame 26 is placed on the long synthetic resin sheet 29.

  Thereafter, the lid body 15 is rotated downward to close the apparatus main body 13 as shown in FIG. When the vacuum pump 16 is operated in this state, the space in the closed device main body 13, that is, the space in the space between the device body 14 and the lid 15 is sucked and decompressed. At the same time, the seal plate 28 attached to the upper frame 26 heat-seals the longitudinal side edge 29a of the long synthetic resin sheet 29 and the predetermined positions 29b, 29b, 29b in the lateral direction, and further the lid. 15, the other side edge 29c in the longitudinal direction of the long synthetic resin sheet 29 is heat-sealed.

  Then, when the inside of the space between the device body 14 and the lid 15 is depressurized to be in a vacuum state, the operation of the vacuum pump 16 is stopped. Thereafter, the pressure in the space is opened to atmospheric pressure, the lid 15 is opened, and the long synthetic resin sheet 29 containing the bamboo shoot 2 is taken out. In this case, the lid 15 is configured to be automatically opened when the inside of the space between the device body 14 and the lid 15 becomes atmospheric pressure.

  By sucking in vacuum in this way, the long synthetic resin sheet 29 comes into close contact with the bamboo shoot 2, and as shown in FIG. 14, one side edge 29 a in the longitudinal direction, predetermined positions 29 b and 29 b in the short direction, 29b and the package body by the synthetic resin sheet 29 by which the other edge part 29c of the longitudinal direction was heat-sealed will be obtained.

  1 and 2 by cutting the predetermined positions 29b, 29b, 29b in the short direction of the package constituted by the long synthetic resin sheet 29 in the direction as indicated by the one-dot chain line in FIG. A plurality (4 in this embodiment) of bamboo shoot packaging bodies 30 as shown in FIG.

  Next, such a bamboo shoot wrapping body 30 is taken out from the vacuum device, accommodated in the heating tank 6, and heated at 90 to 95 ° C. for 3 to 5 minutes. Thus, the obtained bamboo shoot package 30 is sterilized. In this case, if the heating time is less than 3 minutes, the bactericidal effect may not be obtained. On the other hand, if it exceeds 5 minutes, water or ak may come out of the bamboo shoots and the bamboo shoots may be discolored. Therefore, it is desirable to heat for 3 to 5 minutes as described above.

  Further, regarding the temperature, if it exceeds 95 ° C., the bamboo shoot adjusted to an appropriate hardness may be too soft, and a temperature close to the boiling point is not preferable for the packaging material 1, and if it is less than 90, the desired sterilization is performed. The effect may not be obtained. Therefore, it is desirable to heat at 90-95 degreeC as mentioned above.

  By performing such a sterilization process, the preservation period of bamboo shoots will be extended for half a year to one year. This is consistent with the Japanese bamboo shoot distribution situation that the collection time is around April to June and the shipping time is half a year to one year later.

Although the manufacturing method of the bamboo shoot package of the present embodiment is as described above, a storage step at a low temperature can be performed as necessary. That is, the storage effect is further improved by storing the packaged bamboo sterilized in a vacuum packaged and sterilized as described above in a refrigerator or the like and managing it at a temperature of 2 ° C to 5 ° C. Here, if the temperature exceeds 5 ° C., the storage effect is slightly reduced, and if it is less than 2 ° C., the bamboo shoot package may freeze, so that it is stored and managed at a temperature of 2 ° C. to 5 ° C. as described above. It is desirable.

  In the above embodiment, the packaged bamboo shoots were heat sterilized at a temperature of 90 to 95 ° C., and the heat sterilization time was 3 to 5 minutes. It is within the scope of the present invention to perform the heat sterilization step at a temperature outside the temperature range of the heat sterilization or at a time outside the range.

  Moreover, in the said embodiment, since the heating process by the boiling of the bamboo shoots accommodated in the heating tank 6 was made for 30-50 minutes, the above preferable effects were acquired, but this heating time is not limited to the said embodiment. . Furthermore, in the said embodiment, since the heating process by boiling was implemented by the heating process for 15-20 minutes by a strong fire, and the heating process for 15-20 minutes by a low fire, the above preferable effects were acquired, but this As described above, it is not an essential condition for the present invention to perform both the high heat and the low heat.

  Furthermore, in the above embodiment, since the step of leaving after heating was performed for 50 to 70 minutes, the above preferable effect was obtained. However, this standing time is not limited to this embodiment. Furthermore, in the above embodiment, since the bamboo shoot was cooled until the temperature became 30 ° C. or less after being left, the above-described preferable effect was obtained, but this temperature is not limited to this embodiment.

Further, the shape of the packaging material 1 is not limited to the substantially rectangular shape in the front of the embodiment, and the material of the packaging material 1 is not limited to the polyamide-based synthetic resin of the embodiment, and examples thereof include polyester, polyethylene, polypropylene, and the like. It may be configured by.

  Furthermore, in the said embodiment, although the case where four bamboo shoots were packaged with the long synthetic resin sheet 29 at the vacuum packaging process was demonstrated, the number of bamboo shoots packaged with the long synthetic resin sheet 29 is limited to this embodiment. Is not to be done.

The front view of the bamboo shoots package as one embodiment. AA sectional view taken on the line AA of FIG. FIG. The schematic sectional drawing of the state which accommodated the bamboo shoot and water in the heating tank in the accommodation process to the heating tank in the manufacturing method of the bamboo shoot package as one embodiment. The schematic sectional drawing which shows the state which installs an outer cover and an inner cover in a container. The schematic sectional drawing which shows the state which transfers a bamboo shoot to a cooling tank and cools. The schematic front view of the vacuum apparatus which implements a vacuum packaging process. The schematic front view of the vacuum apparatus of the state which opened the cover body. FIG. The schematic front view of the vacuum apparatus which shows the state which lifted the upper frame. FIG. The schematic plan view of the state which mounted the elongate synthetic resin sheet which covered the bamboo shoot on the lower frame. The schematic plan view which shows the state which clamped the elongate synthetic resin sheet with the up-and-down frame. The schematic plan view of the state which closed the cover. The schematic plan view which shows the elongate synthetic resin sheet after sealing. The schematic sectional drawing which shows the process of heat-sterilizing a bamboo shoot package.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Packaging material 2 ... Bamboo shoot 6 ... Heating tank 11 ... Cooling tank

Claims (8)

A bamboo shoot package characterized in that the bamboo shoot (2), which is a natural bamboo shoot after being collected, is vacuum-packed and heat-sterilized with the skin part still attached to the body.   The bamboo shoot (2), which is a natural bamboo shoot after harvesting, with the skin part attached to the body part, is housed in a heating tank (6) together with water, and the contained water is boiled and heated. After the heating, the bamboo shoot (2) after being heated and left in the cooling tank (11) containing water is cooled by cooling, and then the bamboo shoot (2) after cooling is vacuumed by the packaging material. A method for producing a bamboo shoot package, characterized in that the bamboo shoot (2) is then sterilized by heat sterilization.   The method for producing a bamboo shoot package according to claim 2, wherein the packaged bamboo shoot (2) is heat sterilized at a temperature of 90 to 95 ° C.   The method for producing a bamboo shoot package according to claim 2 or 3, wherein the packaged bamboo shoot (2) is sterilized by heating for 3 to 5 minutes.   The method for manufacturing a bamboo shoot package according to any one of claims 2 to 4, wherein the heating step by boiling the bamboo shoot (2) accommodated in the heating tank (6) is performed for 30 to 50 minutes.   6. The method for manufacturing a bamboo shoot package according to claim 5, wherein the heating step by boiling includes a heating step for 15 to 25 minutes by high heat and a heating step for 15 to 25 minutes by low heat. The method for producing a bamboo shoot package according to any one of claims 2 to 6, wherein the step of leaving after heating is performed for 50 to 70 minutes.   The method for manufacturing a bamboo shoot package according to any one of claims 2 to 7, wherein the bamboo shoot (2) after being heated and left is cooled to 30 ° C or lower.

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