Effectiveness of snow during storage of food.

Joetsu City, Niigata Prefecture , has announced the results of research on the effectiveness of snow during storage of food , the effect of temperature and humidity that a stable increase the eating quality has been confirmed .
It has been said to be effective to increase the taste of food in the Snow room . Sometimes after the Great East Japan Earthquake , snow has been attracting attention as a new energy , three years from fiscal 2011 , and was commissioned a study to snowman Foundation of Joetsu City, tries to validate scientifically the effect of Snow room .
In the study, were analyzed for five items sake , rice , apple , meat , coffee , effect was observed especially sake , for coffee . The reason is that in addition to sensory evaluation , the quality of the snow storage sake of better it is for the generation of isovaleric acid aldehyde is the identity of the unpleasant odor is suppressed was found . Coffee was also found that the aldehydes are extremely reduced by storage in the snow , and deterioration odor is reduced . Also three other items , such as water retention increase , superiority was confirmed than if they were refrigerated machine .
The Snow room with a low temperature environment conditions stable , high humidity , and completely calm , have many advantages such as no carbon dioxide emissions . Takano Tokyo University of Agriculture professor of Review Committee Chairman said, " want to consider with . Other items is superior in excess of refrigeration in terms of energy conservation ."
The idea would like to make use of even new product development findings , the city will hold a seminar to explore the possibility of snow in storage at the hotel in the city on March 12 . I expect that the snow room is gradually established as the effective use of snow , which is also the blessings of nature .



新潟県上越市は、食品の雪中貯蔵の有効性に関する調査の結果、安定した温度や湿度などが食味を増す効果が確認されたと発表した。
　雪室には食品のうま味を増す効果があると言われてきた。東日本大震災後、新しいエネルギーとして雪が注目されていることもあり、雪室の効果を科学的に検証しようと２０１１年度から３年間、上越市の雪だるま財団に調査を委託していた。
　調査では、日本酒、米、リンゴ、食肉、コーヒーの５品目について分析し、酒、コーヒーについて特に効果がみられた。その理由として、官能評価のほか、雪中貯蔵酒の品質が優れるのは嫌な臭いの正体であるイソ吉草酸アルデヒドの生成が抑制されるためであることが判明した。コーヒーも、雪中に貯蔵することでアルデヒド類が極端に減少し、変質臭などが減ることが分かった。他の３品目についても、保水性が増すなど、機械冷蔵した場合よりも優位性が確認された。
　安定した低温、高い湿度、完全無風という環境条件を持つ雪室は、二酸化炭素排出がないなど利点が多い。検討委員会委員長の高野東京農大教授は「省エネルギーの点で冷蔵を上回る優位性がある。他品目でも検討したい」と話した。
　市は、調査結果を新商品開発にも生かしたい考えで、３月１２日に市内のホテルで雪中貯蔵の可能性を探るセミナーを開催する。自然の恵みでもある雪の有効活用として雪室が定着していくことを期待します。