JP2006230387A - Method for producing vacuum freeze dried whole peach - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing vacuum freeze dried peach intended for corresponding to the points that various researches are performed for raw peach and other fruits on keeping of freshness, long period storage, and freshness date, and there are a lot of loss crops, especially crops irregular, crops below standard and fallen fruits, so it is considered whether the crops are reprocessed to bring to marketable products while retaining original components, and also it is an important view that agricultural product waste can further increase yield as source of income for farm household management. <P>SOLUTION: This method for producing the peach comprises boil sterilizing and washing peach which is fallen, irregular and below standard, subjecting the peripheral surface of the peach to pinhole process with a frog-like needle or cut so as to instantly remove surplus water, instantly freezing the peach after finishing the process, and vacuum freeze treating the frozen peach. Alternatively, unripe fruits are boil treated in sugar hot water, instantly freezed and vacuum freeze-treated. It is possible to half-ripen and completely dry the fruits through adjusting dryness. As a result of this, it is possible to achieve long period storage, and extension of freshness date. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  Vacuum freeze-drying technology for whole fruits of fallen fruits, non-standard products, non-standard products, and immature products due to disasters, natural disasters, etc.

  Conventional peaches are stored in cold storage and are shipped in a timely manner, but once they are put on the market, the shelf life is one to two weeks. There was a difficult problem.

  Also, in terms of long-term storage, the fruits themselves are mostly rich in moisture components, and it has been difficult and problematic to cause the decay of moisture to be stored for a long period of time and extend the shelf life.

  Originally, to consider long-term storage and extension of the shelf life while maintaining the peach ingredients, fruit drying has been mainly considered, but as drying means there are mainly heat drying and dry drying methods, slicing and grinding Many post-processing, fiber components pectin, carotene, etc. contained in peaches were less consumed by the body due to component destruction at the drying treatment stage. I couldn't replenish it.

  In the component of peach itself, dietary fiber is almost formed, and pectin is a big nutritional component especially as an intestinal regulating agent. In addition, pantothenic acid and niacin have a high content ratio. In order to concentrate these components, a method of concentrating and collecting fallen fruits, non-standard products, and nonstandard products by vacuum freeze drying was considered.

  In addition, since peach contains a lot of potassium, in the case of slicing and pulverization, component destruction tends to occur in the heat treatment stage, and in the case of whole, the component destruction rate is low.

  For immature peaches and fruits, the product can be returned to the original peach component by replenishing the boiled component, and then returned to the product by vacuum freezing and drying.

  Originally, non-standard and non-standard fruits were not contributed to farmers' income sources and were processed as waste and fertilizer, but this processing can be reborn as added value and local special products. In addition, the taste and sugar content can be commercialized in the same state as the original peach. In addition, because it is freeze-processed, it can be processed from 3 months to 1 year longer than the raw best-before period, reducing costs in terms of storage management.

  In addition, vacuum freeze-drying vacuums only the moisture in the frozen part and the peach itself in a vacuum state, so most of the component elements remain, and the water neutralized solution is vacuumed by the vacuum pump, so non-standard products, non-standard products, etc. The sugar content of the peach itself increases and changes to a delicious state.

BEST MODE FOR CARRYING OUT THE INVENTION

  For this production method, it is a method to process the sugar content and ingredients of immature peaches to a state close to the standard value. Remove excess water as much as possible by applying a centrifuge, and supplementary refrigeration, vacuum refrigeration drying process for dried peaches and immature peaches, boiled at 80 ° C for 30 minutes with sugar water, centrifuge, auxiliary refrigeration, Perform vacuum freeze drying treatment. Dry peach and half-ripe peach can be adjusted by the dryness of vacuum freeze drying, and the processing method can be changed depending on the peach state of the material.

  The peach itself. On the other hand, it contains 88.7% water. It can also cause pain and decay. By removing excess moisture, drying and semi-ripening treatment, it is possible to extend the shelf life, retain nutrients, and save labor in storage management.

Claims (1)

About this manufacturing method, from processing peaches, non-standard products of fruits, non-standard products, whole berries of immature fruits, processing dried peaches that have been vacuum-frozen and dried, and seasoned semi-ripe peaches while maintaining the original form It is a manufacturing method aimed at long-term storage and extension of the expiration date.