JP2001149054A - Method of peeling unskinned vegetables and fruits and tools therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a skin-peeling method and a skin-peeling tool for skin- having vegetables and fruits that can peel skins from the vegetables and fruits with extreme efficiency, as the deterioration in qualities including discoloration and the like in the vegetables and fruits covered with the skin on their surfaces. SOLUTION: The vegetables and fruits covered with the skins on their surfaces are soaked in a strong alkali aqueous solution at normal temperature to 80 deg.C for a prescribed time, subjected to rubbing treatment and water-washing treatment thereby peeling the skins off.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a vegetable and fruit with a skin whose surface is covered with a skin, and effectively removes the skin from the surface while effectively preventing quality deterioration such as discoloration. The present invention relates to a method for peeling vegetables and fruits with skin and an apparatus therefor.

[0002]

2. Description of the Related Art Generally, when peeling vegetables and fruits with a skin whose surface is covered with a skin, it is performed manually or mechanically using a knife or other cutting tools. However, peeling treatment using such knives is inefficient for manual work in spite of requiring high skill, and is not suitable for peeling a large amount of skinned vegetables and fruits. Further, even in the case of mechanically peeling, not only the skin but also the body in the vicinity thereof is scraped off, so that the yield is reduced.

To solve such a problem, Japanese Patent Laid-Open No. 2-203
No. 760 discloses a method of peeling the outer skin covering the pulp of fruits and vegetables. After a required amount of fruits, vegetables and caustic soda to be peeled is stored in a container, the container is placed in the container. By pouring boiling water into the boil and temporarily heating it to about 130 ° C, the hulls of fruits and vegetables are burnt, and after a short time, the fruits and vegetables are stirred. A technique is disclosed in which the outer skin is peeled from the pulp while being transferred to a tank, stirred and washed with water.

[0004] However, since the outer skin is treated in a scorched state, there is a problem that not only the outer skin but also the contents thereof are deteriorated. For example, when applied to potatoes, discoloration occurs when treated at high temperatures. Such quality deterioration (especially discoloration) due to peeling significantly reduces the commercial value of peeled vegetables and fruits such as potatoes when sold as peeled vegetable products or peeled fruit products. Let me do it.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned circumstances, and is effective in preventing deterioration of quality, such as discoloration, of skinned vegetables and fruits whose surfaces are covered with skin. It is an object of the present invention to provide a method for peeling vegetables and fruits with skin and a device therefor, which can peel the skin on the surface very efficiently while preventing the peeling.

[0006]

That is, according to the present invention, a vegetable / fruit with skin whose surface is covered with skin is immersed in a strongly alkaline aqueous solution at a treatment temperature of room temperature to 80 ° C. for a predetermined time, and The present invention relates to a method of peeling vegetables and fruits with skin, wherein the skin on the surface is peeled off by subjecting the vegetables and fruits with soaked skin to friction treatment and washing with water.

[0007] The present invention is also an apparatus for peeling skinned vegetables and fruits whose surface is covered with skin, which is filled with a strongly alkaline aqueous solution and heats the skinned vegetables and fruits at room temperature to 80 ° C. And a dipping means for passing while being dipped for a predetermined time at a treatment temperature, and provided on the downstream side of the dipping means, and performing a friction treatment and a water washing treatment on the vegetables and fruits with soaked peels to peel off the skin on the surface. The present invention relates to a peeling apparatus for peeled vegetables and fruits, comprising a peeling washing means and a transporting means for continuously transporting the peeled vegetables and fruits along a predetermined route.

Further, the present invention relates to peeled vegetables and fruits obtained by the above-mentioned peeling method or peeling apparatus.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a peeling method and an apparatus therefor according to the present invention will be described in detail.

In the peeling method according to the present invention, basically, a vegetable or fruit with a skin whose surface is covered with a skin is immersed in a strongly alkaline aqueous solution at a treatment temperature of room temperature to 80 ° C. for a predetermined time, and The skin on the surface is peeled off by subjecting the immersed skinned vegetables and fruits to a rubbing treatment and a water washing treatment.

The object to be treated in the peeling method of the present invention is a vegetable or fruit with a skin whose surface is covered with a skin (hereinafter simply referred to as a vegetable with a skin). As such skinned vegetables,
i) potato, sweet potato, yamato potato, long potato,
Root vegetables such as taro, carrot, radish, burdock, etc.
ii) Fruit vegetables such as pumpkin and tomato; and iii) Asparagus stem vegetables and the like, but are not limited thereto. Iv) Fruits such as tangerines, peaches, apples, and pears can be similarly treated. Of these, it is usually difficult to peel without using a knife (potatoes, etc.)
In particular, it is particularly effective to apply the present invention. Above all,
Since potatoes are liable to be discolored by ordinary peeling, it is most effective to apply the present invention.

[0012] By using such peeled vegetables as peeling targets, these peeled vegetables can be used as they are as ingredients for cooking, or as primary processed products (peeled vegetable products) for the ingredients. It can also be marketed. In particular, according to the peeling method of the present invention, since the quality of the peeled vegetables is hardly deteriorated, it is effective to obtain the peeled vegetables as a primary processed product for foods.

Here, it is desirable to remove stains on the surface of the skinned vegetables before immersion. Such removal of dirt may be performed by brushing, washing with water, or the like. For example, the polishing can be performed by polishing using a polishing means such as a brush, co-deviation caused by vibrating skinned vegetables, or a combination thereof.

Further, according to a preferred embodiment of the present invention, prior to immersion, a plurality of needle holes and / or cuts can be uniformly formed on substantially the entire surface of the skin of the vegetable with skins.
As a result, the time for the strong alkaline aqueous solution to permeate the skin can be significantly reduced, and the production efficiency is further improved.
In addition, since peeling can be performed efficiently even at a lower immersion temperature than usual, deterioration of the quality of peeled vegetables can be more effectively prevented.

[0015] A needle hole formed in the epidermis and / or
The shape and density of the cuts are strong
It may be determined as appropriate in consideration of the permeability of the potash aqueous solution, etc.
And is not particularly limited. For example, the density of the needle hole
20 to 60 pieces / cm ²Is preferred, more preferred
Or 40-60 pieces / cm²It is.

The method for forming such a needle hole may be performed by piercing the skin of vegetable with skin, and is not particularly limited. For example, a needle hole formed by providing a plurality of needles in a brush shape. It is efficient to use means.
On the other hand, a method of forming the cut may be performed by using a normal blade, and is not particularly limited. For example, it is efficient to use a cut forming means provided with a plurality of blades. The depth of the needle hole and the cut is preferably 1 mm or less, since scars are less likely to remain after peeling.

In the peeling method of the present invention, first, such a skinned vegetable is immersed in a strongly alkaline aqueous solution at a predetermined treatment temperature for a predetermined time. As a strongly alkaline aqueous solution,
Not particularly limited, sodium hydroxide, potassium hydroxide,
An aqueous solution such as barium hydroxide can be used. Among these, an aqueous sodium hydroxide solution is preferable because it is certified as a food additive.

The specific gravity and concentration of the strong alkaline aqueous solution used in the present invention are not particularly limited,
It is preferable that the angle is 5 to 35 degrees, more preferably 15 to 25 degrees. Within such a range, there is an advantage that efficient peeling can be performed for each processing object, and the strong alkaline aqueous solution attached to the peeled vegetables is easily removed by washing thereafter.

Incidentally, the strong alkaline aqueous solution may contain various optional components without departing from the object of the present invention.

The treatment temperature at the time of this immersion is from room temperature (for example, 25 ° C.) to 80 ° C., preferably 30 to 80 ° C., more preferably 40 to 70 ° C. It is most preferable that the temperature be appropriately set to a high temperature that does not cause quality deterioration such as discoloration. Within such a range, it is possible to prevent deterioration of not only the skin on the surface of the vegetable but also the inside thereof, so that it is possible to obtain a high-quality peeled vegetable that is unlikely to cause deterioration in quality such as discoloration.
In addition, since the time required for the strong alkaline aqueous solution to permeate the skin is short, the peeling efficiency can be improved. The optimum processing temperature for various kinds of skinned vegetables is, for example, 50 to 65 ° C for potato, 60 to 70 ° C for carrot, and 60 to 70 ° C for pumpkin.

The time of the immersion treatment may be appropriately set in consideration of the object to be treated, the treatment temperature, the work efficiency and the like as long as the peeling treatment can be finally performed, and is not particularly limited. However, depending on the type of vegetable with skin and the processing temperature,
It is preferable that the skin on the surface of the vegetable with skin is made short enough to be efficiently peeled from the viewpoint of performing efficient peeling treatment.
The optimum processing time for various kinds of skinned vegetables also depends on the processing solution concentration, the processing temperature, and the like.
~ 15 minutes, 5-7 minutes for carrots, 30 ~ for pumpkin
40 minutes. If the immersion time is less than 60% of such an optimal treatment time, the aqueous solution of sodium hydroxide does not sufficiently penetrate into the skinned vegetables, and peeling by the peeling and washing treatment may be difficult. Absent.

[0022] The skinned vegetables thus immersed include:
Subsequently, a friction treatment and a water washing treatment are performed. In the peeling method of the present invention, since the skin on the surface of the vegetable with peel is sufficiently peeled off by the above-mentioned immersion treatment, it is possible to easily and cleanly peel the skin by performing the friction treatment and the water washing treatment.

This friction treatment is not particularly limited as long as it can give some friction to the surface of the skinned vegetable, and various methods can be adopted. For example, the polishing can be performed by polishing using a polishing means such as a brush, co-deviation caused by vibrating vegetables, or a combination thereof. The washing process may be performed by spraying or running water, or may be immersed in still water, and is not particularly limited. It is preferable to simultaneously perform such a friction treatment and a water washing treatment in that peeling and washing can be efficiently performed.

After the rubbing treatment and the water washing treatment, the peeled vegetables may be immersed in an aqueous L-ascorbic acid solution in order to prevent discoloration of the peeled vegetables and maintain the quality.
By doing so, the quality deterioration preventing effect (particularly the discoloration preventing effect) according to the present invention can be further improved.

Hereinafter, an apparatus for carrying out the peeling method of the present invention will be described. FIG. 1 shows an example of a continuous peeling apparatus for carrying out the peeling method of the present invention, but the present invention is not limited to this.

The continuous peeling apparatus 10 shown in FIG. 1 comprises a supply means 12, a dirt removing means 14, an immersion means 16,
It has a stripping / cleaning means 18, an inspection / trimming tank 20, and a transport means 22.

The supply means 12 is for temporarily storing the vegetable A with skin and for quantitatively supplying it to the dirt removing means 14 which is the next step. Although the configuration of the supply means 12 is not particularly limited, for example, as shown in FIG.
6 and a feed conveyor 28 provided to connect the dirt removing means 14 from the lower end of the hopper 26 and transport the skinned vegetables A. Further, the hopper 26 may be provided directly above the dirt removing means 14 or the immersion means 16 without passing through the feed conveyor 28. In addition, it is good also as a structure which supplies the vegetable A with skin to the dirt removal means 14 or the immersion means 16 by hand directly, without providing such supply means 12.

The dirt removing means 14 is provided on the downstream side of the supply means 12 and on the upstream side of the dipping means 16 and is for removing dirt such as mud adhering to the surface of the vegetable A with skin.
The configuration of the dirt removing means 14 is not particularly limited, and various dirt removing means can be used as long as continuous processing is possible.

FIG. 2A shows such a dirt removing means 1.
4 is a schematic perspective view of one example, and (b) is a schematic sectional view of (a). The dirt removing means 14 includes a casing 30
And a plurality of roll brushes 32 and a motor (not shown)
And The casing 30 is a housing for accommodating the roll brush 32 therein and for performing a dirt removal process on the vegetable A with skin therein, and an input port 30a into which the vegetable A with skin is continuously fed, And a discharge port 30b for discharging the vegetable A with skin after removal by overflow. The roll brush 32 is a cylindrical roller having brushing hair provided on its surface, and is configured to be rotatable by a motor (not shown). Thereby, the dirt attached to the surface of the vegetable A with skin is rubbed by friction. A plurality of the roll brushes 32 are provided in the casing 30 in parallel to the transport direction, receive the vegetable A with skin supplied from the supply port 30a, and are discharged from the discharge port 30b by overflow. You. Specifically, in order to cause a large amount of skinned vegetables A to stay in the casing 30 for a certain period of time and make frictional contact with the roll brush 32 with a sufficient contact area, the plurality of roll brushes 32 have a concave surface as a whole. Are arranged to form.

In such a dirt removing means 14, the skinned vegetables A supplied from the supply port 30a are subjected to friction and co-displacement due to the rotation of the roll brush 32, while the dirt attached to the surface is removed while the downstream. It is discharged by overflow from a discharge port 30b provided on the upper side.
The skinned vegetables A from which dirt has been removed in this way are conveyed to the immersion means 16 via the feed conveyor 34. It is to be noted that the vegetables A with skins may be supplied to the dipping means 16 without directly providing the stains without providing the stain removing means 14 or without performing the stain removal.

The immersion means 16 is filled with a strongly alkaline aqueous solution and passes the skinned vegetable A while immersing it for a predetermined time.
The temperature is set to a predetermined processing temperature in the range of ° C. The immersion means 16 shown in FIG. 1 is provided in a solution tank 36 filled with an aqueous solution of sodium hydroxide B, and is provided in the solution tank.
With the transport conveyor 38 while immersing the skinned vegetables A in the solution,
A heater 40 for heating and maintaining the aqueous sodium hydroxide solution B at the predetermined temperature. The skinned vegetables A supplied to the immersion means 16 are transported downstream by the transport conveyor 38 while being immersed in the aqueous sodium hydroxide solution B in the solution tank 36. Vegetables with skin A immersed in aqueous sodium hydroxide solution B in this way are fed to conveyor 42
Is transported to the peeling and washing means 18 via

The peeling and washing means 18 is provided on the downstream side of the dipping means 16 and removes the skin on the vegetable surface by performing a friction treatment and a water washing treatment on the vegetable A with skin. FIG. 3 is a schematic sectional view of the peeling and cleaning means 18 of FIG. The peeling and cleaning means 18 is provided in the casing 3
It has the same configuration as the dirt removing means 14 shown in FIGS. 1 and 2 except that it has a sprinkling means 44 for supplying water into the inside of a shower. Therefore, in FIG. 3, the same members as those in FIG. 2 are denoted by the same reference numerals.

In the peeling and washing means 18, the peeled vegetables A supplied from the supply port 30 a are peeled off while being subjected to friction and co-shift due to the rotation of the roll brush 32, and the watering means 44. While the peeled skin and dirt are removed by the water supplied from the water, the water is discharged from the discharge port 30b provided on the downstream side. Thus, the peeled vegetables intended in the present invention are obtained.
Further, in the apparatus of the illustrated example, the obtained peeled vegetable A
The inspection / trimming tank 20 is
Transported to

The inspection / trimming tank 20 is for removing defective portions of the peeled vegetables A and performing inspection work. Inspection / trimming tank 20 in the illustrated example
Is a water tank 48 filled with water and into which peeled vegetables A are charged,
A feed conveyer 50 is provided extending above the water tank and transports the peeled vegetable A after inspection or trimming to the next step. Water conveyor 48 from feed conveyor 46
The peeled vegetables A supplied to the container are trimmed and inspected, for example, manually by an inspector, and only the passed peeled vegetables A are placed on the feed conveyor 50, and the feed conveyor 50 performs the next process (for example, pack). (Packing process). In such an inspection / trimming tank 20, the peeled vegetables A are supplied quantitatively via the feed conveyor 46, and the feed conveyor 50 for discharge is driven on the water tank 48. It is difficult to control the speed, and the inspection and trimming work can be performed efficiently by the flow work.

As described above, in the continuous peeling apparatus of the illustrated example, the transporting means 22 including the plurality of feed conveyors 28, 34, 42, 46 and 50 is provided not only within each means but also between each means. , So that it can be continuously conveyed. By doing so, unlike the batch processing in which each step is performed independently, a continuous continuous processing from the supply of the vegetable with skin A to the peeling and washing processing and finally the inspection and trimming work becomes possible. The peeling operation of the vegetables A can be performed in a very large amount and efficiently.

Although the continuous peeling apparatus of the present invention has been described above, the present invention is not limited to this, and various modifications can be made without departing from the object of the present invention.

[0037]

Hereinafter, the present invention will be described in more detail with reference to specific examples. In addition, these examples were performed using the continuous peeling apparatus 10 shown in FIG.

Peeling Test I (Examples 1 to 10) As a vegetable with skin, 50 kg of potato (variety: baron) was prepared and put into the hopper 26 of the supply means 12. On the other hand, in the immersion means 16, an aqueous sodium hydroxide solution 2 having a Baume degree shown in Tables 1 and 2 was placed.
The liter was filled to 00 liters, heated to the processing temperature shown in Tables 1 and 2, and kept warm.

The aqueous sodium hydroxide solution of each Baume degree was prepared in the following compounding ratio. Baume about 10 degrees: 5000cc water and sodium hydroxide 4
50 g Baume approx. 20 degrees: 1,050 g of sodium hydroxide in 5000 cc of water Baume approx. 30 degrees: 1,950 g of sodium hydroxide in 5000 cc of water

The continuous peeling apparatus 10 thus prepared was operated, and the potatoes supplied to the supply means 12 were subjected to various treatments in the dirt removing means 14, the immersion means 16 and the peeling cleaning means 18. At this time, the immersion means 16 was controlled so as to pass the potatoes for the immersion time shown in Table 1. Peeling washing means 1 in this way
With respect to the potato discharged from No. 8, the state of peeling was visually confirmed. Further, a state of discoloration was visually confirmed 72 hours after the discharge from the peeling and washing means 18. Further, the working efficiency was evaluated based on the time required for the immersion treatment. The results are shown in Tables 1 and 2.

Example 11 Potatoes with high freshness (hereinafter referred to as "new potatoes") as a vegetable with skin (variety: baron)
A peeling test was performed under the conditions shown in Table 1 in the same manner as in Example 1 except that 20 kg was used. Table 1 shows the results.

(Examples 12 and 13) A peeling test was conducted under the conditions shown in Table 1 in the same manner as in Example 1 except that 20 kg of sweet potato (variety: Venezuma) was used as a vegetable with skin. Done. Table 1 shows the results.

(Examples 14 and 15) Except for using 20 kg of Yamatoimo (Gunma product) as a skinned vegetable,
In the same manner as in Example 1 above, under the conditions shown in Table 1,
A peel test was performed. Table 1 shows the results.

(Examples 16 and 17) Except for using 20 kg of length (Hokkaido) as a skinned vegetable,
In the same manner as in Example 1 above, under the conditions shown in Table 1,
A peel test was performed. Table 1 shows the results.

(Examples 18 and 19) Peeling test under the conditions shown in Table 2 in the same manner as in Example 1 except that 20 kg of pumpkin (variety: Miyako Pumpkin) was used as the vegetable with skin. Was performed. Table 2 shows the results.

(Examples 20 and 21) A peeling test was carried out under the conditions shown in Table 2 in the same manner as in Example 1 except that 20 kg of carrot (variety: Koyo) was used as the skinned vegetable. Done. Table 2 shows the results.

(Examples 22 and 23) A peeling test was carried out under the conditions shown in Table 2 in the same manner as in Example 2 except that 20 kg of radish (from Gunma) was used as the vegetable with skin. Was. Table 2 shows the results.

(Examples 24 and 25) A peeling test was carried out under the conditions shown in Table 2 in the same manner as in Example 1 except that 20 kg of burdock (Gunma) was used as the skinned vegetable. Was. Table 2 shows the results.

(Examples 26 and 27) A peeling test was carried out under the conditions shown in Table 2 in the same manner as in Example 1 except that 20 kg of garlic (from Aomori) was used as the skinned vegetable. Was. Table 2 shows the results.

(Examples 28 and 29) Peeling test under the conditions shown in Table 2 in the same manner as in Example 1 except that 20 kg of pear (variety: Kosui) was used as the vegetable with skin. Was performed. Table 2 shows the results.

(Examples 30 and 31) Peeling test under the conditions shown in Table 2 in the same manner as in Example 1 except that 20 kg of apples (variety: San Tsugaru) was used as the skinned vegetables. Was performed. Table 2 shows the results.

[0052]

[Table 1]

[0053]

[Table 2]

The evaluation criteria shown in Tables 1 and 2 are as follows. <Peeling state> A: Peeling is peeled off neatly. B: The skin is peeled off normally. C: The skin is partially left. D: The skin is hardly peeled off (fail). <Discoloration state> A: No discoloration is observed. B: Discoloration is slightly observed. C: Discoloration is observed to some extent. D: Discoloration is remarkable (fail). <Work efficiency> A: The immersion time is less than 20 minutes. B: The immersion time is 20 minutes or more and less than 1 hour. C: The immersion time is 1 hour or more and less than 4 hours. D: Immersion time is 4 hours or more (fail).

Evaluation Test of Residual Amount of Sodium Hydroxide (Example 32 and Comparative Example 1) With respect to the potato obtained in Example 4, the remaining amount of sodium as a component of the treatment solution was determined by an atomic absorption spectrophotometry (hydrochloric acid extraction method). ). First, grated peeled potatoes as specimens, prepare a fixed amount (2 g), and add 1% hydrochloric acid to 200 g
Then, the mixture was added and mixed to obtain a sodium extract. The sodium in this extract was measured using an atomic absorption spectrophotometer. Further, as a comparative example, the remaining amount of sodium was measured in the same manner as in Example 32 for potatoes peeled using a knife, not according to the present invention. Table 3 shows the results.

Example 33 and Comparative Example 2 Example 13
, The remaining amount of sodium as a component of the treatment liquid was measured by an atomic absorption spectrophotometry (hydrochloric acid extraction method) in the same manner as in Example 32. Further, as a comparative example, the remaining amount of sodium was measured in the same manner as in Example 33 for carrots peeled using a knife, not according to the present invention. Table 3 shows the results.

[0057]

[Table 3]

According to the results shown in Table 3, the remaining amount of sodium in the peeled vegetables obtained according to the present invention is equal to or lower than that of the vegetables peeled by the knife without using the present invention. Therefore, the peeled vegetables obtained by the present invention have sufficiently removed sodium hydroxide, which is a treatment liquid, and have sufficiently secured the safety as a foodstuff.

Peeling Test II (Example 34) After passing through the stain removing means 14 and immersing means 1
6 and a needle hole (diameter: about 0.5) at a density of about 40 pieces / cm ² using a wire brush
mm, depth: about 0.5 mm), and the peeling test was performed under the same operation and conditions as in Example 2 except that the immersion time was set to 10 minutes. As a result, the peeled state, the discolored state, and the work efficiency were all “A” in the evaluation. As is clear from this result, by forming a needle hole in the skin of the potato before immersion, the immersion time was greatly shortened to 1/5 of Example 2 (immersion time: 50 minutes). It can also be seen that excellent quality equivalent to that of Example 2 can be ensured.

[0060]

As described above, according to the method for peeling vegetables and fruits with skin of the present invention and the apparatus therefor, the discoloration of vegetables and fruits with skin whose surface is covered with skin is started. The skin on the surface can be peeled off very efficiently while effectively preventing quality deterioration.

[Brief description of the drawings]

FIG. 1 is a conceptual diagram showing an example of a continuous peeling apparatus for performing a peeling method of the present invention.

2A is a schematic perspective view of the stain removing means 14 shown in FIG. 1, and FIG. 2B is a schematic sectional view of FIG.

FIG. 3 is a schematic sectional view of the peeling and washing means shown in FIG. 1;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Continuous peeling apparatus 12 Supply means 14 Dirt removing means 16 Dipping means 18 Stripping cleaning means 20 Inspection / trimming tank 22 Transport means A Vegetable B Sodium hydroxide aqueous solution

Claims (20)

[Claims] 1. A vegetable / fruit with skin whose surface is covered with skin is immersed in a strongly alkaline aqueous solution at a treatment temperature of room temperature to 80 ° C. for a predetermined time, and then a friction treatment is applied to the vegetable / fruit with skin soaked. And peeling off the skin on the surface by performing a water washing treatment. 2. The method for peeling vegetables and fruits with skins according to claim 1, wherein the strongly alkaline aqueous solution is an aqueous sodium hydroxide solution. 3. The vegetable with skin according to claim 1, wherein the processing temperature is high enough to prevent discoloration of the vegetable or fruit with skin according to the type of the vegetable or fruit with skin. -How to peel the fruit. 4. A method according to claim 1, wherein said predetermined period of time is short enough to allow peeling of the skin on the surface of the vegetable / fruit with skin according to the type of the vegetable / fruit with skin. The method for peeling vegetables and fruits with skin according to any one of the above. 5. The leather with a skin according to claim 1, wherein the friction treatment is performed by polishing with a brush and / or co-shifting by vibration of the vegetable and fruit with the skin. How to peel vegetables and fruits. 6. The specific gravity of the strong alkaline aqueous solution is 5
The method for peeling skinned vegetables and fruits according to any one of claims 1 to 5, which is at an angle of -35 degrees. 7. The vegetable or fruit with skin is potato,
A method for peeling vegetables and fruits with skin according to any one of claims 1 to 6. 8. The method for peeling vegetables and fruits with skins according to any one of claims 1 to 7, wherein the treatment temperature is 40 to 70 ° C. 9. The method according to claim 1, further comprising, prior to said immersion, a step of forming a plurality of needle holes and / or cuts evenly over substantially the entire surface of the epidermis of the skinned vegetables and fruits.
The peeling method according to any one of the above. 10. An apparatus for peeling vegetables and fruits with skin whose surface is covered with skin, wherein the vegetable and fruits with skin are filled with a strongly alkaline aqueous solution, and the skin and vegetables are treated at a processing temperature of room temperature to 80 ° C. Immersion means for passing while immersing for a predetermined time, provided on the downstream side of the immersion means, by performing a friction treatment and a water washing treatment on the vegetables and fruits with immersed peel, peeling cleaning means for peeling the skin on the surface; A peeling device for peeled vegetables and fruits, comprising: transport means for continuously transporting the skinned vegetables and fruits along a predetermined route. 11. The peeled vegetable / fruit peeled skin according to claim 10, further comprising a dirt removing means provided on the upstream side of said dipping means for removing dirt on the surface of said skinned vegetable / fruit. apparatus. 12. A supply means which is provided upstream of said dipping means or said dirt removing means and quantitatively supplies said vegetables and fruits with skin to said dipping means or said dirt removing means while temporarily storing them. The peeling apparatus for peeled vegetables and fruits according to claim 10 or 11, further comprising: 13. The peeling apparatus for peeled vegetables and fruits according to claim 10, wherein the strongly alkaline aqueous solution is an aqueous sodium hydroxide solution. 14. The method according to claim 10, wherein the treatment temperature is high enough to prevent discoloration of the skinned vegetables and fruits depending on the type of the skinned vegetables and fruits. A peeling apparatus for vegetables and fruits with skin as described. 15. The method according to claim 10, wherein the predetermined time is short enough to allow peeling of the skin on the surface of the vegetable / fruit with skin according to the type of the vegetable / fruit with skin. The peeling apparatus for vegetables and fruits with skin according to claim 1. 16. The peeling of vegetable and fruit with skin according to claim 10, wherein the friction treatment is carried out by polishing with a brush and / or co-shifting by vibration of the vegetable and fruit with skin. apparatus. 17. The peeling apparatus for peeled vegetables and fruits according to claim 10, wherein the specific gravity of the strong alkaline aqueous solution is 5 to 35 degrees Baume. 18. The peeling apparatus for skinned vegetables and fruits according to claim 10, wherein the vegetables and fruits with skins are potatoes. 19. The peeling apparatus for peeled vegetables and fruits according to claim 10, wherein the treatment temperature is 40 to 70 ° C. 20. Peeled vegetables and fruits obtained by the peeling method or the peeling apparatus according to any one of claims 1 to 19.