JP2009148166A - Alcohol-treated kiwi fruit - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide kiwi fruits enhanced in sweetness feeling through suppressing production of acid component of kiwi fruits as much as possible and suppressing acidity according to shipment, and to provide a kiwi fruit treating method. <P>SOLUTION: In an after-ripening chamber, one-one thousandth to one-five hundredth of an ethyl alcohol aqueous solution of 30-50 wt.% concentration, per a weight of kiwi fruits, is sprayed to unripened kiwi fruits which are plucked from a tree and harvested, are hard and sour, and have a low sugar content. As a result of this, about 3 days later, increase of sour taste is suppressed, and the kiwi fruits are greatly enhanced in sweetness feeling. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a kiwi fruit whose sweetness is enhanced by treating with alcohol and a method for treating kiwi fruit.

  Kiwi fruit is one of the fruits that are growing in demand in recent years because of its pleasant light green color and agar-like, rich in water, taste and aroma. Most of the kiwi fruit is imported from New Zealand, and some domestic products are in circulation, including in Ehime Prefecture. Hard, sour and low sugar content kiwifruit harvested from trees, like bananas, is ripened in an ethylene-containing environment to enhance sweetness, but originally has a low starch content Therefore, ripening does not significantly increase the sweetness like bananas. In addition, unlike bananas, it does not contain astringent ingredients, so it cannot be expected to enhance the sweetness by masking astringency.

Bananas are imported by sea from the Philippines, Indonesia, Taiwan, China, Ecuador, etc., and are unripe fruits (green) when they arrive in Japan. Shipped. Since the progress of ripening of bananas is greatly influenced by temperature, a method of controlling the temperature at the time of ripening according to shipment (JP 2000-21001), nitrous oxide, argon, oxygen, nitrogen, dioxide dioxide There are known methods for preserving fruits using various procedures combining carbon and inert gas (Japanese Patent Publication No. 2006-52512). The purpose of all such means is to delay the synthesis of ethylene, thereby delaying the onset of the fruit ripening process.

Kiwi fruit, on the other hand, has a relatively high acidity and its sourness is attractive, but the sugar content is not much different from natural ripening even with ethylene ripening. And since it does not contain an astringent component, a general heat treatment as a means for ripening a fruit containing an astringent component is not effective for kiwi fruits.
JP 2000-2100111 JP 2006-525010 A

  The present invention has been made in view of the above-described problems, and is a key with enhanced sweetness that enhances sweetness enhancement while keeping the production of sourness components of kiwifruit as much as possible, and matching with shipment. It is in the place which provides the processing method of wee fruit and kiwi fruit.

  The present inventors suppressed the sourness after about three days by spraying the hard, sour, low-sugar content of kiwifruit harvested from the tree with an aqueous ethyl alcohol solution in a ripening chamber. The present inventors have found that a kiwi fruit having a texture with a greatly enhanced sweetness can be obtained, and the present invention has been completed based on this finding.

  According to the present invention, the production of acidity of kiwi fruit is suppressed and the sweetness is greatly improved, but these effects are improved extremely easily and in a short time, and the conventional sour taste is strong and the sweetness is inferior in Japan. Even the kiwi fruit produced in Japan has a great effect that a product with a strong sweetness can be obtained while suppressing an increase in acidity.

  In preparing a kiwi fruit with enhanced sweetness and reduced sourness by carrying out the present invention, it is a hard, high acidity, low sugar content harvested from wood. It is preferable to spray the kiwi fruit directly with the aqueous ethyl alcohol solution in the ripening chamber. The concentration of the aqueous ethyl alcohol solution is preferably 20 to 50% by weight, more preferably 30 to 40% by weight.

The amount of the ethyl alcohol aqueous solution used is 1/2000 to 1/100, more preferably 1/1000 to 1/500, per weight of the kiwi fruit treated with the 30-50 wt% ethyl alcohol aqueous solution. A double amount is appropriate. The temperature of the ripening chamber is suitably 15 to 25 degrees Celsius, more preferably 18 to 20 degrees Celsius.
Since the kiwifruit sprayed with the aqueous ethyl alcohol solution can be eaten about 5 days after the treatment, it is preferable to manage the schedule so that it is shipped 3 days after the treatment.

Example 1
At room temperature in the ripening room, spray 10 parts of 1000% by weight of an aqueous solution of 33% strength ethyl alcohol to each 10 pieces of immature kiwifruit (average weight 100g / piece) using an atomizer. I left it as it was. Five days after the treatment, the acidity and sugar content were measured by a conventional method. The results are shown in Table 1. As shown in Table 1, the acidity of the kiwifruit treated with ethyl alcohol was clearly reduced.

Example 2
On November 23, 2007, a panel of 26 housewives resident in the housing estate randomly collected at the housing estate association in Nishi-ku, Kobe, treated and treated in the same way as in Example 1 I tasted and asked about the taste. The results are shown in Table 2. As shown in Table 2, there were many responses of a decrease in sourness and an improvement in sweetness of kiwifruit treated with ethyl alcohol significantly.

Claims (3)

Kiwi fruit with enhanced sweetness, characterized by spraying an aqueous solution of ethyl alcohol on hard, high acidity, low sugar content unripe fruit fruit in an ripening chamber. The kiwi fruit with enhanced sweetness according to claim 1, wherein the concentration of the aqueous ethyl alcohol solution is 30 to 50% by weight. 3. The sweetness-enhancing sweetness according to claim 1, wherein the aqueous solution of ethyl alcohol having a concentration of 30 to 50% by weight is sprayed in an amount of 1/1000 to 1/500 times the weight of kiwifruit. Kiwi fruit.