JPH01228425A - Method for retaining freshness of edible flowers - Google Patents

Abstract

PURPOSE:To retain freshness of edible flowers for a long period, by dipping the edible flowers in a boiling solution of a polymerized phosphate at a pH within a prescribed range or spraying the above-mentioned boiling solution on the flowers, then spraying a solution of high polymer polysaccharides on the back sides of the flowers and refrigerating or vacuum freeze drying the flowers. CONSTITUTION:Edible flowers, such as chrysanthemum, cherry, rapeseed flowers or cauliflower, are dipped in a boiling solution of a polymerized phosphate, such as sodium polyphosphate, at pH 7-12 or the above-mentioned boiling solution is sprayed on the afore-mentioned flowers to carry out blanching. The concentration of the above-mentioned polymerized phosphate is effectively about 0.1-1%. A solution of high polymer polysaccharides or analogs thereof in about 0.0001-0.3% concentration is then sprayed on the back sides of the blanched flowers and then refrigerated or vacuum freeze dried. Thereby, the flowers can be preserved for a long period and further returned to the original fresh state by placing the preserved flowers in water.

Description

[Detailed description of the invention] [Industrial application fields] The present invention relates to a method for preserving the freshness of edible flowers.

More specifically, the present invention relates to an excellent method for preserving the freshness of chrysanthemum flowers, cherry blossoms, rape blossoms, cauliflower, etc.

[Prior Art] Chrysanthemum flowers, cherry blossoms, rape blossoms, cauliflower, and the like have been used as edible ingredients for various dishes. It is difficult to maintain the freshness of these flowers for a long period of time, and wilting and deterioration can only be prevented by refrigeration.

[Problems to be Solved by the Invention] Edible flowers have poor shelf life and are difficult to keep fresh for a long period of time, so they cannot be supplied to the market cheaply and in large quantities. Also, - it was impossible to use it whenever needed throughout the year.

For example, taking edible chrysanthemums as an example, Table 1 below shows the relationship between the storage temperature and the number of days that they can be kept fresh.

Table 1 As can be seen from the table above, it takes 7 days in winter and only 3 days in summer.
It can only be stored for a few days, which is very inconvenient for distribution and use, and it is also undesirable from a food hygiene perspective.

There is also a method of drying flowers under reduced pressure as they are, but this method causes the flowers to wilt and significantly impair their appearance and color, so even if they are rehydrated with water before use, they will not return to their original desirable state.

The present invention aims to eliminate these drawbacks.

[Means for Solving the Problems] The method for preserving the freshness of edible flowers of the present invention involves immersing edible flowers in a boiling solution of polymerized phosphate with a pH of 117 to 12, or spraying the boiling solution on the flowers to blanch them. This method is characterized by spraying a solution of a polymeric polysaccharide or a similar substance onto the back side of the flower, followed by freezing or vacuum freeze-drying.

By applying this method to edible flowers, it is possible to preserve them for a long period of time, and by placing the preserved flowers in water, it is possible to return them to their original fresh state, preventing severe atrophy. It does not cause any deterioration or deterioration.

Polymerized phosphates (condensed phosphates) used in the method of the present invention include sodium pyrophosphate, acidic sodium pyrophosphate, potassium pyrophosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, sodium acidic metaphosphate, and metaphosphoric acid. potassium, etc., and an effective concentration of these polymerized phosphates is about 0.1 to 1%.

If this concentration is too low, the effect of preserving the color of the petals due to the polymerized phosphate treatment cannot be obtained, while even if the concentration is higher than the above range, the effect of the present invention will not be further enhanced, so it is economical. unfavorable to

In addition, the high molecular weight polysaccharides or similar substances (hereinafter simply referred to as "polysaccharides") used in the method of the present invention include:
Guar gum, xanthan gum, carrageenan, sodium polyacrylate, pullulan, agar, farcellan, locust bean gum, cod bean gum, tamarind gum,
Examples include gum arabic, gum karaya, gum tragacanth, pectin, almond gum, CMC, sodium alginate, gelatin, and crystalline cellulose.

The concentration of these polysaccharides when sprayed is approximately 0.0001-0.
3%, but more specific examples of suitable spray concentrations for some polysaccharides are shown in Table 2 below.

Table 2 In vacuum freeze-drying in the method of the present invention, the material to be dried is frozen and treated under reduced pressure of about 1 mmHH or less to remove moisture.

By processing edible flowers by the above method,
They can be offered on the market.

In addition, by later reconstitution of these treated products with water, it is possible to obtain good edible flowers that have the same color tone as when they were harvested.

[Function] In the method of the present invention, edible flowers are treated with p1 of polymerized phosphate.
Blanching is carried out by first immersing or spraying in a boiling alkaline solution as described in 17-12, and then spraying a polymeric polysaccharide or similar substance on the underside of the flower, but the former is not immersed in a solution of polymerized phosphate. , or by spraying, it maintains the freshness of pigments and chlorophyll in flower and leaf cells, and prevents browning.
It has effects such as preserving color and can improve the shelf life of flowers by preventing them from deteriorating.

It is also believed that spraying polysaccharides on the underside of flowers prevents them from wilting and further improves their storage stability.

[Example] The method of the present invention will be explained in more detail below with reference to Examples.

Example 1 Chrysanthemum flowers were blanched by spraying a boiling solution of 0.5% sodium phosphate for 4 minutes, and then a 0.03% solution of xanthan gum was sprayed on the back of the flowers and frozen.

When this was stored at -20°C for 300 days and thawed, chrysanthemum flowers similar to those at the time of harvest were obtained.

Example 2 Chrysanthemum flowers were immersed in a boiling solution of 0.5% sodium polyphosphate for 3 minutes, pulled out, sprayed with a 0.1% solution of guar gum, and dried in a vacuum freeze dryer to 1 mm) Ig. Dry. The water content of the chrysanthemum flowers was 50-65%, and the freeze-drying time was 10-12 hours.

When this was stored at -20°C for 300 days and reconstituted with water, chrysanthemum flowers similar to those at the time of harvest were obtained.

Example 3 Chrysanthemum or cherry blossoms were blanched by spraying a boiling solution of 0.3% sodium phosphate for 4 minutes, and then sprayed with a 0.02% solution of xanthan gum on the back of the flowers and frozen.

When this was stored at -20°C for 300 days and thawed, fresh flowers similar to those at the time of harvest were obtained.

[Effects of the Invention] As described above, according to the method of the present invention, it is possible to improve the shelf life of edible flowers, and therefore, it is possible to supply flowers at a desired time. This has the effect of not only increasing the marketability of products, but also being able to respond to critical needs at any time.

Furthermore, it is also beneficial from the perspective of food hygiene, since it can prevent flowers from deteriorating or rotting.

Patent applicant Miyako Chemical Co., Ltd.

Claims (3)

[Claims] (1) Blanching is performed by immersing edible flowers in a boiling solution of polymerized phosphate with a pH of 7 to 12, or by spraying the boiling solution on the flowers, and then coating the underside of the flowers with a polymeric polysaccharide or similar substance. A method for preserving the freshness of edible flowers, which comprises spraying a solution and then freezing or vacuum freeze-drying. (2) The polymerized phosphate is composed of at least one of sodium pyrophosphate, acidic sodium pyrophosphate, potassium pyrophosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, acidic sodium metaphosphate, and potassium metaphosphate, and The method for preserving the freshness of edible flowers according to claim 1, wherein the concentration of the solution is in the range of 0.1% to 1%. (3) The polymeric polysaccharides or similar substances include guar gum, xanthan gum, carrageenan, sodium polyacrylate, pullulan, agar, farcellan, locust bean gum, cod bean gum, tamarind gum, gum arabic, gum karaya, gum tragacanth, pectin, and almond. 2. The method for preserving the freshness of edible flowers according to claim 1, which comprises at least one of gum, CMC, sodium alginate, gelatin and crystalline cellulose, and the concentration of the solution is in the range of 0.0001% to 0.3%.