JP2003250440A - Method for producing frozen strawberry - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing frozen strawberry solving the problem that, when a strawberry 1 is frozen after filling a recess 3 formed thereon with sauce 5 such as sweetened condensed milk, the shape of the recess 3 is altered as a result of the freezing and the sauce 5 is spilled out, thus impairing the commodity value of the strawberry 1. <P>SOLUTION: The method for producing frozen strawberry comprises the steps of freezing a strawberry 1 after forming a recess 3 thereon, filling the recess 3 with sauce 5, and freezing the sauce 5 in a refrigerator so as not to alter the shape of the recess 5 after filled with the sauce 5. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a frozen strawberry, which comprises a strawberry and a strawberry in which a recess is formed by hollowing out a leaf and a pulp around the leaf, and a frozen sauce filled in the recess.

[0002]

2. Description of the Related Art The yield and taste of fruits, which are agricultural products, vary greatly depending on the season. Therefore, if the fruits are of a type that can be frozen and eaten, the fruits that have a good taste and are harvested at a time when a large amount of harvest is produced are frozen and shipped to the market regardless of the season.

Strawberries are mentioned as a fruit suitable for such freezing. Since strawberries are about 2 cm to 3 cm in size, if they are frozen with the leaves removed from the harvested strawberries, the frozen strawberries can be eaten in one bite, and there is great demand in the market. However, if strawberry is frozen and eaten as it is, the sweetness is reduced and the sourness is strongly felt. On the other hand, when eating strawberry that is not frozen, it is often the case that a highly sweet sauce such as sweetened condensed milk is added to strawberry.

Therefore, when the leaf portion is removed from the strawberry, a part of the pulp including the core of the leaf-attached portion is hollowed out to form a concave portion, and the concave portion is filled with a sauce and frozen. Frozen strawberries are possible. With this frozen strawberry, the sauce is frozen in the recess, so it does not flow out of the recess, and when you eat it the sauce melts in your mouth and it mixes with the sweetness and the taste of the sauce itself The taste is more acceptable to consumers than frozen strawberry itself.

[0005]

Since both the hollowed-out strawberry and the sauce must be finally frozen and frozen, when the strawberry before freezing is hollowed out to form a recess, the recess is not frozen. It is possible to fill the sauce and then freeze and freeze both the strawberry and the sauce.

[0006] However, when a strawberry that has been hollowed out to form a recess is frozen, since the strawberry is a natural product and the internal structure is not uniform, the shape of the recess changes during the freezing process.
The internal volume is generally reduced. When the internal volume of the recess is reduced in this way, if the sauce is filled to the full extent before freezing, the sauce will spill from the recess during the freezing process. Then, the surface of the strawberry is frozen in a state where it is contaminated with the sauce, so the commercial value is significantly reduced.

Since the degree of decrease in the internal volume of the recess differs depending on the individual strawberry, if the filling amount of the sauce is uniformly reduced, the height of the surface of the sauce after freezing will vary from individual to individual, which is also a product. Value is reduced.

[0008] In view of the above problems, it is an object of the present invention to provide a method for producing frozen strawberries in which the sauce does not spill and the appearance amount of the sauce does not vary from individual to individual.

[0009]

In order to solve the above-mentioned problems, the method for producing frozen strawberry according to the present invention comprises a frozen strawberry having a recess formed by hollowing out the leaves and the surrounding flesh and filling the recess. In a method for producing a frozen strawberry consisting of a frozen sauce, a frozen strawberry in which the above-mentioned recess is formed is created, and an unfrozen sauce is filled into the recess of this frozen strawberry, and then the sauce is added together with the strawberry. Is cooled to freeze the source in the recess.

Since the strawberry has already been frozen at the time of filling the sauce in the recess, even if the sauce is frozen after filling the sauce in the recess, the internal volume of the recess does not change. Therefore, the sauce does not spill and spill, and the surface height of the sauce after freezing does not vary.

When freezing with the sauce filled in the recesses, the strawberries must be held with the recesses facing up. Therefore, using a pallet made of a resin thin plate in which a plurality of through holes having a size capable of holding a strawberry with the above concave portion is formed, a strawberry in a frozen state in which an unfrozen sauce is filled in each through hole. It is desirable that the sauce is held and the sauce is frozen.

According to this structure, since the pallet made of resin makes contact with the strawberry, when the frozen strawberry is set in the through hole, the contact portion of the strawberry is difficult to thaw, and the strawberry is frozen as it is. However, since the resin has a low affinity for water, it is difficult for strawberry to stick to the pallet.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION An example of a method for producing frozen strawberry according to the present invention will be described with reference to FIG. First, raw strawberries that are raw materials are selected (S1). In this sorting process, check the size of the strawberries and the presence of scratches on the surface,
Individuals smaller than the standard or having defects such as scratches on the surface are removed.

Next, in order to remove dust and foreign matters, 1
Subsequent cleaning is performed (S2), and then secondary cleaning is performed with new fresh water to remove fine dust and the like (S3). Further, a third cleaning is performed for sterilization with chlorine water (S4), and then a fourth cleaning is performed with clear water to remove the chlorine water (S5).

Next, referring to FIG. 2, the leaves 2 of the strawberry 1 and a part 21 of the pulp around the leaves are hollowed out to form a bottomed cylindrical recess 3 (S6). Although the work of forming the concave portion 3 is performed manually in the present embodiment, it may be performed using a machine such as a drill.

The strawberry 1 having the recess 3 formed in this manner is frozen (S7), and then inspected mainly for the presence or absence of scratches on the appearance, and selection is performed (S8). With reference to FIG. 3, the concave portion 3 of the frozen strawberry 1 is filled with the sauce 5 from the nozzle 4 (S9). In the case of the present embodiment, this sauce 5 is sweetened condensed milk. Further, the filling amount is not constant, and the source 5 is filled so that the gap from the upper edge of the recess 3 to the liquid surface of the source 5 becomes constant.

When the strawberry 1 filled with the sauce 5 is tilted, the sauce 5 spills out from the concave portion 3, so that the strawberry 1 is held on the pallet 6 shown in FIG. The pallet 6 is formed in upper and lower two stages, and a resin holding plate 63 is connected to the lower base 61 via a spacer 62 with a predetermined gap therebetween. The holding plate 63 is provided with a plurality of through holes 64. The diameter of the through hole 64 is set to a size such that when the strawberry 1 is inserted with the recess 3 facing upward, the strawberry 1 is caught and held in the middle. In the present embodiment, 100 through holes 64 are formed in the holding plate 63, and
Zero strawberries 1 are frozen in the freezer at the same time (S10).

After the sauce 5 in the recess 3 is sufficiently frozen, it is packed in a predetermined number or a predetermined weight (S1).
1) Inspect for the presence of metal pieces with a metal detector (S1
2), store in the frozen storage (S13). Then, at the time of shipping, the product is inspected again (S14) and then shipped (S14).
15).

It should be noted that in the above embodiment, the recess 3 was formed in the strawberry 1 before freezing, and then it was frozen.
May be frozen, the concave portion 3 may be formed thereafter, and the concave portion 3 may be filled with the sauce 5.

[0020]

As is apparent from the above description, according to the present invention, the strawberry is already frozen when filling the concave portion provided in the strawberry with the sauce. Therefore, when the sauce is frozen, the shape of the concave portion is changed. It is possible to solve the problem that the source does not change and spills from the recess.

[Brief description of drawings]

FIG. 1 is a diagram showing a configuration of an embodiment of the present invention.

FIG. 2 is a diagram showing a state in which a strawberry is hollowed out.

FIG. 3 is a diagram showing a step of filling a recess with a source.

FIG. 4 is a view showing a pallet for freezing the sauce filled in the recesses.

[Explanation of symbols]

1 strawberry 3 recess 5 sources 6 pallets

Claims (2)

[Claims] 1. A method for producing a frozen strawberry comprising a frozen strawberry having a recess formed by hollowing out the leaves and the pulp around the leaf, and a frozen strawberry filled with the frozen sauce and a frozen product having the recess. A method for producing a frozen strawberry, which comprises producing a strawberry in a state, filling the concave portion of this frozen strawberry with an unfrozen sauce, and then cooling the sauce with the strawberry to freeze the sauce in the concave portion. . 2. A freezer in which an unfrozen sauce is filled in each of the through holes using a pallet made of a resin thin plate having a plurality of through holes each having a size capable of holding a strawberry with the recess facing up. The method for producing a frozen strawberry according to claim 1, wherein the strawberry in the state is held and the sauce is frozen.