JP2007135455A - Method for making baked apple - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for making an obviously delicious-looking baked apple, which enables production of a vivid-color baked apple. <P>SOLUTION: The method for making a baked apple comprises the following process: horizontally cutting off an upper part of a fruit to prepare a part to be used as a lid; leaving the root part of a fruit stem as it is with the fruit; making holes around the fruit stem; removing a fruit core part with a corer; shaving the fruit flesh of the periphery of the fruit core to make a hole followed by soaking the fruit in weak salty water; charging a mixture of sugar and cinnamon powder in the cored open hole; putting the cut-off upper part on the open hole as the lid; placing the thus prepared fruits on a top board over which aluminum wheel is laid; baking the fruits at high temperature of about 240°C for 7 minutes and 50 seconds with a jet-spray high-speed conveyor oven; freezing the baked apple product in a refrigerator at ≤-20°C; packaging a piece of the product in a thin plastic bag; and deaerating or vacuum-packaging the bag. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a baked apple.

  Conventionally, even when a baked apple is made, since the natural color of the apple turns brown, it has only been possible to provide a product that has a seemingly unsatisfactory appearance.

  The reason for this was that when apples were heated at high temperatures, they initially faded to become greenish and had almost no red color like immature fruits. It has been found that when it reaches a certain time (constant accumulated temperature), it develops color again and changes to the original beautiful red color.

  Therefore, the inventors adjusted to be baked at the highest time of color development and enabled the production of crisp baked apples, and invented a method of producing baked apples with a color that seems to be delicious for humans. It is an object to provide a baked apple that can be stored for a long period of time.

  In addition, although prior art literature was investigated regarding this invention, there was nothing about the manufacturing method of a baked apple. However, there was only a processing method for heating the peeled apple pieces put in a vacuum pack bag to make the pulp flesh red (see Patent Document 1).

JP 2004-166598 A

  Therefore, in order to achieve the above object, it is important to process at high temperature and high speed, and continuous mass production is achieved by using a conveyor oven.

  The present invention horizontally cuts the upper part of the fruit to make a part that becomes a lid, leaves the base part of the fruit pattern on the fruit and opens the periphery of the fruit pattern, and further removes the fruit core part with a dedicated core removal tool And the surrounding pulp is shaved and opened, and then the fruit is immersed in a thin salt water, and a mixture of sugar and cinnamon powder is poured into the cored opening, and the cut is cut onto the opening. Place the upper part of the lid as a lid, arrange the fruits prepared in this way on a top plate with an aluminum wheel, and bake the fruits in a jet-jet high-speed conveyor oven at 240 ° C for 7 minutes and 50 seconds. It is chilled in a freezer at -20 ° C or lower, and this product is addressed to one, accommodated in a thin plastic bag, which is degassed or vacuum packed to produce a product.

  According to the production method of the present invention, it is possible to continuously produce a large amount of crisp red baked apples, to provide baked apples with a seemingly delicious color, and to obtain baked apples with high commercial value.

  Moreover, the baked apple with a natural color can be stored frozen for a long time.

1. Washing process The apple skin, the root of the fruit handle, and the buttocks are washed with a brush to remove mud and dust. In this case, if the fruit is put in water in advance, the mud and dust are likely to fall off.

2. Opening process In order to prevent the skin from tearing during heating, a small opening is made at the appropriate place on the side and top of the fruit with a tool similar to Kenzan (non-metal is less dangerous).

  At this time, the depth of the opening is not relevant, and it is sufficient if the skin surface has a perforation. This is to prevent the upper skin of the fruit, which will be described later, from being lifted away from the pulp during heating.

3. Salt water pickling process The fruit is soaked in thin salt water (about 0.5%) to prevent browning of the pulp.

4). Cutting the lid part Horizontally cut the upper part of the fruit to make the part that becomes the lid.

5. Centering step The root portion of the fruit pattern is left on the fruit side, and the periphery of the fruit pattern is opened in the upper lid part cut out.

  Otherwise, during heating, the syrup hung in advance in the hole (the core part of the lower fruit) will boil up and the lid part will fly off.

  Next, the fruit core part is removed by a dedicated core removal tool 1 composed of the blade part 2 and the handle part 3, and the pulp around the fruit core part is scraped off to form a relatively large hole.

  Then, this fruit is immersed in thin salt water (about 0.5%) to prevent the fruit from turning brown.

6). Sweetening process A well-mixed mixture of sugar and cinnamon powder is stored in the cored hole, and the upper part cut out on the hole is placed as a lid.

  The powder is mixed with apple juice to form a syrup.

  In addition, since butter is hardened when eaten as a frozen dessert, it is difficult to make it edible.

7). The top plate arrangement process The apples prepared in this way are arranged on the top plate, but at this time, to prevent the bottom of the apple from burning too much, and to prevent the spilled syrup from burning on the top plate. Therefore, it is better to lay an aluminum wheel case No. 8 or No. 9.

  Moreover, if edible oil is sprayed on the top plate in advance, the sugar liquid overflowing from the fruit does not burn, and there is an advantage that it is easy to clean afterwards.

  If the cut of the lid part is not horizontal when viewed from the side at this time, the lid part will slide down due to the vibration of the machine described below unless the lower cut part is directed to the inside of the fruits that are arranged. Need to be careful.

8). Baking process The machine used in the present invention is a jet spray type high-speed conveyor oven. By setting the oven temperature to 240 ° C. and baking time to 7 minutes 50 seconds, an ideal baked apple can be made.

  The heating temperature and the heating time are adjusted depending on the size of the fruit and the like (there is a preference for scoring), but the allowable ranges are a temperature of ± 5 ° C. and a time of about ± 10 seconds.

9. Stuffing process Dried fruits or the like may be packed into the baked fruit holes to make it even more delicious. For example, in the case of raisins, a brandy or carbados or the like and cinnamon are added and mixed in advance, and the openings are filled and then covered.

  At this time, if the cut end of the lid portion and the cut surface of the fruit are made to coincide with each other, a product with a beautiful appearance can be obtained.

10. Freezing process The finished baked apple product is frozen in a freezer at -20 ° C. or lower in preparation for long-term storage.

  At the time of freezing, if the residual heat of the fruit is not completely removed in advance, the lid may blow off with the steam of the boiling syrup due to the high temperature in the hole of the apple after being put in the freezer.

  By freezing, the colored color is fixed more clearly, and the product can withstand long-term storage.

11. Bagging process This fruit product is destined for one, placed in a thin plastic bag and degassed or vacuum-packed.

  Care must be taken when using thick bags, as frozen fruit products can be pulled and deformed when thawed.

  Also, if the bagging operation is not performed quickly, the fruit product may be thawed, so care must be taken.

12 Storage Process The finished fruit product is packed in a box, and then stored in a freezer (−20 ° C. or lower).

  If it is not packed in a box, it will become icy or dry, and the original shape of the fruit product cannot be maintained.

  The baked apple produced according to the present invention can be stored for about three years, and no discoloration phenomenon occurs.

  By the way, after freezing fresh apples for a long period of time, when they are thawed, it turns out that the color fades and fades over time.

The above manufacturing process is summarized as follows.
Cleaning → Opening → Salted → Cut lid → Core removal → Salted → Drained → Sweet stuffed → Placed on the top → Grilled → Roughly cooked → Raisin filled → Roughly cooked → Frozen → Bagged → Boxed → Frozen

  In apple fruit, a is a fruit stem (fruit pattern), b is a fruit stem depression, c is a ovary (core), d is a seed, e is a bowl depression, f is a fruit skin (fruit surface), and g is a horizontal cut. Is a line.

Perspective view of the centering tool Apple vertical section

Explanation of symbols

1 Core remover 2 Handle 3 Blade

Claims (1)

Cut the upper part of the fruit horizontally to make a part that will become the lid, leave the root part of the fruit pattern on the fruit and open the perimeter of the fruit pattern, and remove the fruit core part with a coring tool and the surrounding pulp Then, the fruit is dipped in a thin salt water, and sugar and cinnamon powder are mixed and poured into the cored hole, and the upper part cut out is covered with a lid. The fruits prepared in this way are arranged on a top plate laid with an aluminum wheel, and the fruits are baked in a jet spray high-speed conveyor oven at a high temperature of about 240 ° C. for about 7 minutes and 50 seconds, and the finished baked apple product Is a method of producing a baked apple, which is formed by freezing in a freezer at -20 ° C. or lower, storing the product in a thin plastic bag, and degassing or vacuum packaging the product.

Images