JP2011250730A - Method for preserving banana flesh - Google Patents
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- JP2011250730A JP2011250730A JP2010125881A JP2010125881A JP2011250730A JP 2011250730 A JP2011250730 A JP 2011250730A JP 2010125881 A JP2010125881 A JP 2010125881A JP 2010125881 A JP2010125881 A JP 2010125881A JP 2011250730 A JP2011250730 A JP 2011250730A
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- 238000000034 method Methods 0.000 title claims abstract description 36
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 82
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000001301 oxygen Substances 0.000 claims abstract description 25
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 25
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- 239000011261 inert gas Substances 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims description 13
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 11
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- 238000004519 manufacturing process Methods 0.000 description 8
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- 238000007710 freezing Methods 0.000 description 7
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- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
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- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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Abstract
Description
本発明は、剥皮したバナナの果肉を、数日から１週間程度までの間、褐変させず、また食味を劣化させることなく保存できる方法に関するものである。 The present invention relates to a method capable of preserving the peeled banana pulp for several days to about one week without browning or deteriorating the taste.
洋菓子には、バナナ果肉を使用したものが多くある。例えば、スポンジケーキの間に挟んだクリームにバナナ果肉が入ったショートケーキ、ゼリーにバナナ果肉を入れたバナナゼリー、バナナ果肉を生クリームともにスポンジケーキで包み込んだものなどがある。このようなバナナ果肉を使用した洋菓子を製造する場合、バナナ果肉は剥皮されると常温の通常の雰囲気（空気）中では、１０分程度で褐変が見られるようになり、１時間もすれば表面全体が褐変してしまうため、製造現場において加工作業の直前に剥皮作業が行われる。
しかし、洋菓子の製造現場では、剥皮の手間もさることながら、良品・不良品の選別、及び大量に出る果皮や不良品を生ゴミとして廃棄するコストを省くために、剥皮済みの良品のみを原料製品として供給されることが望まれている。
Many Western confectioneries use banana pulp. For example, there are short cakes with banana pulp in cream sandwiched between sponge cakes, banana jelly with banana pulp in jelly, and banana pulp wrapped in sponge cake with fresh cream. When manufacturing a confectionery using such banana pulp, when the banana pulp is peeled, browning will be seen in about 10 minutes in a normal atmosphere (air) at room temperature, and after 1 hour the surface Since the whole is browned, the skinning operation is performed immediately before the processing operation at the manufacturing site.
However, at the confectionery manufacturing site, only the peeled good products are used as raw materials in order to reduce the cost of sorting non-defective and defective products and discarding large amounts of peels and defective products as raw garbage while saving labor. It is desired to be supplied as a product.
皮を剥いたバナナ果肉を褐変させずに保存するためには、特許文献１に記載されているように、剥皮後に速やかに冷凍して保存する方法がある。具体的には、バナナ果肉を−１８℃以下の温度に凍結させる方法、バナナ果肉をポリエチレン袋に入れて温度−７０℃程度のブライン中に浸漬することにより急速凍結させる方法、バナナ果肉をアスコルビン酸等の酸化防止剤を添加したシロップ液や薬剤溶液に浸漬して褐変防止処理をしてから凍結させる方法、バナナ果肉を包装容器内に密封した後、１００ｋｇｆ／ｃｍ２以上の圧力で高圧処理し、得られた高圧処理済みバナナを凍結させる方法などがあった。
In order to preserve the peeled banana pulp without browning, as described in Patent Document 1, there is a method of quickly freezing and storing after peeling. Specifically, a method of freezing banana pulp to a temperature of −18 ° C. or less, a method of rapidly freezing banana pulp by putting it in a polyethylene bag and immersing it in brine at a temperature of about −70 ° C., ascorbic acid A method of freezing by immersing in a syrup solution or a chemical solution to which an antioxidant such as is added and then performing a browning prevention treatment, sealing the banana pulp in a packaging container, then performing a high-pressure treatment at a pressure of 100 kgf /
バナナをはじめとする青果物の褐変には、酵素的褐変現象と非酵素的褐変現象とがある。
酵素的褐変現象は、バナナの場合、皮を剥いたり加工したりして細胞が破壊された際に比較的短時間で生ずるものであり、ポリフェノールオキシダーゼによってカテキン類が酸化されてメラニン色素を生成することによって生ずる。
非酵素的褐変現象は、青果物の特性によって多少相違するが、果皮や果肉が徐々に劣化する際の比較的長時間で生ずるものであり、糖(還元糖)がアミノ酸と反応してメラノイジンを生成することによって褐変物質が作られることによって生ずる。
The browning of bananas and other fruits and vegetables includes enzymatic browning and non-enzymatic browning.
Enzymatic browning occurs in bananas in a relatively short time when cells are destroyed by skinning or processing, and catechins are oxidized by polyphenol oxidase to produce melanin pigments. Caused by
The non-enzymatic browning phenomenon is somewhat different depending on the characteristics of fruits and vegetables, but it occurs in a relatively long time when the peel and flesh gradually deteriorate, and sugar (reducing sugar) reacts with amino acid to produce melanoidin This is caused by the production of browning substances.
上述のように、従来からある剥皮したバナナ果肉を褐変させずに保存する方法は冷凍によるものしかない。
しかし、上述のようなバナナ果肉入りの洋菓子を製造する場合には、完成した洋菓子製品は冷蔵保存される。一旦、冷凍したバナナ果肉は、細胞が破壊されているために、解凍するとおよそ果肉とは言い難いゲル状に溶解してしまい、空気に触れれば褐変するという問題点があった。
従って、洋菓子の製造現場では、褐変していないバナナ果肉を冷蔵状態で原料製品として提供されることが望まれ、剥皮したバナナ果肉を褐変させずに冷蔵状態で保存して原料製品として提供するには、加工、出荷、運送、保管、製造現場での使用などの時間を必要とするため、少なくとも剥皮から２日程度は褐変を抑制する必要がある。
As described above, the conventional method of storing peeled banana pulp without browning is only by freezing.
However, when producing a confectionery containing banana pulp as described above, the finished confectionery product is stored in a refrigerator. The frozen banana pulp has a problem that cells are destroyed, so when it thaws, it melts into a gel that is hardly called a pulp, and browns when exposed to air.
Therefore, at the production site of confectionery, it is desired that banana pulp that has not been browned is provided as a raw product in a refrigerated state, and the peeled banana pulp is stored in a refrigerated state without being browned and provided as a raw product. Requires time for processing, shipment, transportation, storage, use at the production site, etc., and therefore browning needs to be suppressed at least about 2 days from the peeling.
酸化防止剤を添加したシロップや薬剤溶液に浸漬して保存する方法も考えられるが、最近の食品添加物を排除する志向に逆行するものであって消費者から敬遠され易いという問題点があった。また、薬剤溶液に浸漬したまま保存すれば、薬剤溶液がバナナ果肉に浸潤して食味の劣化を招くと言う問題点があたった。 A method of immersing and storing in a syrup or drug solution containing an antioxidant is also conceivable, but it goes against the recent trend of eliminating food additives and has a problem of being easily avoided by consumers. . In addition, if stored while immersed in a drug solution, there was a problem that the drug solution infiltrated into the banana pulp and caused the taste to deteriorate.
本発明は、上記問題点に鑑みなされたものであり、バナナ果肉を冷凍せず、酸化防止剤等の薬剤を使用することなく、剥皮したバナナ果肉を１０℃未満の冷蔵状態なら少なくとも２〜３日は表面の褐変を起こさず、また、食味の劣化もなく保存することができるバナナ果肉を保存する方法を提供するものである。
また、３〜４℃程度の低い温度で変化が少ない冷蔵状態に管理すれば、１週間程度までは食味に多少の変化は生ずるにしても、褐変は防止することができるバナナ果肉を保存する方法を提供するものである。
The present invention has been made in view of the above-mentioned problems, and at least 2 to 3 if the peeled banana pulp is refrigerated at less than 10 ° C. without freezing the banana pulp and without using a chemical such as an antioxidant. Sun provides a method for preserving banana pulp that can be preserved without causing browning of the surface and without deterioration in taste.
Moreover, if it manages to the refrigeration state with few changes at the low temperature of about 3-4 degreeC, even if some changes arise in a taste until about one week, the method of preserving the banana pulp which can prevent browning Is to provide.
本発明の請求項１は、熟成した皮付きのバナナを予冷却する予冷却工程と、予冷却したバナナを剥皮する剥皮工程と、剥皮したバナナ果肉を不活性ガスとともに包装容器に封入する封入工程と、この封入工程後のバナナ果肉を冷蔵保存する冷蔵保存工程とからなることを特徴とするバナナ果肉の保存方法である。 Claim 1 of the present invention is a pre-cooling step for pre-cooling an aged banana with peel, a peeling step for peeling the pre-cooled banana, and a sealing step for enclosing the peeled banana pulp with an inert gas in a packaging container And a refrigerated storage step for refrigerated storage of the banana pulp after the encapsulation step.
本発明の請求項２は、熟成した皮付きのバナナを予冷却する予冷却工程と、予冷却したバナナを剥皮する剥皮工程と、剥皮したバナナ果肉を不活性ガスに０．３％以下の濃度の酸素を混合した雰囲気とともに包装容器に封入する封入工程と、この封入工程後のバナナ果肉を冷蔵保存する冷蔵保存工程とからなることを特徴とするバナナ果肉の保存方法である。
本発明の請求項３は、請求項１又は２記載のバナナ果肉の保存方法において、予冷却工程は２〜３℃の温度で行い、冷蔵保存工程は１０℃未満の温度で行うことを特徴とするものである。
本発明の請求項４は、請求項１又は２記載のバナナ果肉の保存方法において、予冷却工程は２〜３℃の温度で予冷却を行い、冷蔵保存工程は３〜４℃の間の一定温度で行うことを特徴とするものである。
本発明の請求項５は、請求項１、２、３又は４記載のバナナ果肉の保存方法において、封入工程は、酸素バリア性の包装容器を用いてなることを特徴とするものである。 According to a fifth aspect of the present invention, in the method for preserving banana pulp according to the first, second, third, or fourth aspect, the encapsulating step uses an oxygen-barrier packaging container.
本発明の請求項６は、請求項１、２、３又は４記載のバナナ果肉の保存方法において、封入工程は、バナナ果肉の代謝による呼吸で消費される酸素の量と包装容器を透過して入ってくる酸素の量が平衡して０．２％以下となるようにコントロールする酸素透過性を有する包装容器を用いてなることを特徴とするものである。
Claim 6 of the present invention is the method for preserving banana pulp according to
本発明の請求項７は、請求項１、２、３、４、５又は６記載のバナナ果肉の保存方法において、封入工程で封入される不活性ガスは、窒素であること特徴とするものである。 A seventh aspect of the present invention is the method for preserving banana pulp according to the first, second, third, fourth, or sixth aspect, wherein the inert gas sealed in the sealing step is nitrogen. is there.
請求項１及び請求項１に従属する請求項３又は５記載の発明によれば、洋菓子の製造現場に供給（出荷）するための期間に必要な最低２日の間、バナナ果肉を表面の褐変を起こさず、また、食味の劣化もなく保存することができるという効果を有するものである。 According to the invention according to claim 1 or claim 3 dependent on claim 1, the surface of the banana pulp is browned for a minimum of two days required for the period for supply (shipment) to the production site of confectionery. It has the effect that it can preserve | save without causing a deterioration and taste deterioration.
請求項２、請求項２に従属する請求項３又は５および請求項６記載の発明によれば、嫌気的呼吸への移行を遅らせて、異臭の発生を請求項１記載の発明より約半日〜１日伸ばすことができるという効果を有する。
According to the invention of
請求項４記載の発明によれば、洋菓子の製造現場に供給（出荷）するための期間に必要な最低２日の間、バナナ果肉を表面の褐変を起こさず、また、食味の劣化もなく保存することができ、１週間程度までは褐変を防止できるという効果を有するものである。
According to the invention described in
請求項７記載の発明によれば、入手し易い安価なガスを利用できるという効果を有する。 According to the seventh aspect of the present invention, there is an effect that an inexpensive gas that is easily available can be used.
熟成した皮付きのバナナを予冷却する予冷却工程と、予冷却したバナナを剥皮する剥皮工程と、剥皮したバナナ果肉を不活性ガス又は不活性ガスに微量の酸素を混合した雰囲気とともに包装容器に封入する封入工程と、この封入工程後のバナナ果肉を冷蔵保存する冷蔵保存工程とからなる。 A pre-cooling process for pre-cooling ripened bananas, a peeling process for peeling pre-cooled bananas, and an atmosphere in which a small amount of oxygen is mixed with inert gas or inert gas in a packaging container. It consists of a sealing step for sealing and a refrigerated storage step for refrigerated storage of the banana pulp after this sealing step.
本発明による剥皮したバナナ果肉の保存方法について図１に基づいて説明する。
（１）予冷却工程Ｓ１
バナナ自体の呼吸や代謝を抑えて、剥皮作業中の褐変や封入直後の嫌気的呼吸をできるだけ抑えるために、熟成した皮付きのバナナを２〜３℃の温度に予冷却する。
この予冷却は、冷蔵庫で行っておいても良いし、チラー水などによって直前に行っても良い。冷蔵庫で長時間予冷却した場合は、皮に低温障害が生じる可能性はあるが、剥いてしまうので問題はない。
剥皮されたバナナを無酸素の雰囲気中に置くと嫌気的呼吸を始めるが、温度が低い方がこの嫌気的呼吸の量が少ない。後述する冷蔵保存の初期から充分に温度を下げて嫌気的呼吸を抑えるために予冷却を行っておく。
（２）剥皮工程Ｓ２
予冷却されたバナナを剥皮し、筋などを取り除いて製品としての外見的体裁を整える。
（３）封入工程Ｓ３
剥皮されたバナナ果肉を、酸素バリア性を有する包装容器（袋を含む）に封入し、不活性ガスとしての窒素ガスを充填する。
（４）冷蔵保存工程Ｓ４
バナナ果肉の代謝を抑えるために、包装容器に封入したバナナ果肉を１０℃未満の温度で冷蔵保存する。
The preservation method of the peeled banana pulp by this invention is demonstrated based on FIG.
(1) Precooling step S1
In order to suppress the respiration and metabolism of the banana itself and to suppress browning during the peeling operation and anaerobic respiration immediately after encapsulation, the banana with ripened skin is precooled to a temperature of 2 to 3 ° C.
This pre-cooling may be performed in a refrigerator or may be performed immediately before using chiller water or the like. When pre-cooled for a long time in the refrigerator, there is a possibility that a low temperature damage may occur in the skin, but there is no problem because it peels off.
Placing the peeled banana in an anoxic atmosphere starts anaerobic breathing, but the lower the temperature, the less the amount of anaerobic breathing. In order to suppress anaerobic breathing by sufficiently lowering the temperature from the initial stage of refrigerated storage described later, precooling is performed.
(2) Peeling process S2
Peel the pre-cooled banana and remove the streaks to make the product look good.
(3) Enclosing step S3
The peeled banana pulp is sealed in a packaging container (including a bag) having oxygen barrier properties and filled with nitrogen gas as an inert gas.
(4) Refrigerated storage step S4
In order to suppress metabolism of banana pulp, the banana pulp enclosed in the packaging container is refrigerated at a temperature of less than 10 ° C.
以上の工程によって加工したバナナ果肉は、包装容器を開封しない限り、少なくとも２日程度、条件によっては３日程度までは表面の褐変を起こさず、また、食味の劣化もなく保存することができる。
４日目を過ぎると、果肉の軟化が始まるとともに前述した異臭も生じはじめるため、消費者の手許に届くまではまだ半日〜１日以上の時間を要する洋菓子の原料製品としての価値は大きく減少する。しかし、３〜４℃の一定温度で冷蔵保存した場合には１週間程度までは、多少の軟化や異臭などの点で食味は劣化するが受容限度の範囲であり、褐変はなく衛生上の問題もない。
The banana pulp processed by the above steps does not cause browning of the surface for at least about 2 days and, depending on conditions, for about 3 days unless the packaging container is opened, and can be stored without deterioration of the taste.
After the 4th day, the softening of the pulp begins and the above-mentioned strange odor begins to occur, so the value as a raw material for Western confectionery that still takes half a day to more than one day until it reaches the consumer's hand is greatly reduced. . However, when stored refrigerated at a constant temperature of 3 to 4 ° C., the taste deteriorates in terms of some softening and off-flavors until about one week, but it is within the acceptable limit, and there is no browning and no sanitary problem Nor.
前述の実施例１は、バナナ果肉とともに不活性ガスとして１００％の窒素ガスを包装容器に封入したが、微量（０．３％以下）の酸素を混合した窒素ガスを用いることもできる。
バナナ果肉は、酸素が存在する雰囲気中では、通常の代謝によって呼吸をするので嫌気的呼吸が抑えられる。そのため、包装容器内の酸素が消費されるまで嫌気的呼吸が抑えられて異臭の発生を遅らせることができる。
０．２％の酸素を有する場合、表面の褐変を起こさず、また、食味の劣化もなく保存することができる期間を半日〜１日程度伸ばすことができる。
In Example 1 described above, 100% nitrogen gas was sealed in the packaging container as an inert gas together with the banana pulp, but nitrogen gas mixed with a trace amount (0.3% or less) of oxygen can also be used.
Banana flesh breathes through normal metabolism in an oxygen-containing atmosphere, so anaerobic breathing is suppressed. Therefore, anaerobic breathing is suppressed until the oxygen in the packaging container is consumed, and the generation of off-flavor can be delayed.
When it has 0.2% of oxygen, the period which can be preserve | saved without causing browning of a surface and without deterioration of a taste can be extended about a half day-1 day.
しかし、酸素が存在すれば酵素的褐変現象も僅かずつ進んでおり、酸素の濃度が限度を超せば目に見える褐変現象にまで進んでしまい原料製品としての価値が低くなる。
つまり、雰囲気中の酸素濃度が高ければ目に見える酵素的褐変現象を起こす可能性が高くなり、低ければ嫌気的呼吸への移行が早くなり異臭の発生が早くなる。
ちなみに、０．５％の酸素を有する場合には、１日で目に見える褐変現象を起こしてしまい、原料製品としての価値がなくなる。０．４％の場合は、平均してやや目に見える褐変を始める程度であるが、原料製品として販売するには難がある。０．３％の場合は、ほとんど褐変現象は見られない。０．２％の場合は、全く褐変現象は見られない。
However, if oxygen is present, the enzymatic browning phenomenon progresses little by little, and if the oxygen concentration exceeds the limit, it will progress to a visible browning phenomenon and the value as a raw material product will be reduced.
That is, the higher the oxygen concentration in the atmosphere, the higher the possibility of causing a visible enzymatic browning phenomenon, and the lower the oxygen concentration, the faster the transition to anaerobic breathing and the faster the generation of off-flavors.
Incidentally, in the case of having 0.5% oxygen, a visible browning phenomenon occurs in one day, and the value as a raw material product is lost. In the case of 0.4%, on the average, it starts to be slightly visible browning, but it is difficult to sell it as a raw material product. In the case of 0.3%, almost no browning phenomenon is observed. In the case of 0.2%, no browning phenomenon is observed.
前述の実施例１及び２では、酸素バリア性を有する包装容器を用いたが、酸素透過性を有する包装容器を用いることができる。
バナナ果肉の代謝による呼吸で消費される酸素の量と包装容器を透過して入ってくる酸素の量が平衡して０．２％以下となるようにコントロールし、冷蔵温度を３〜４℃の一定温度にコントロールすれば、表面の褐変を起こさず、また、食味の劣化もなく保存することができる期間を半日〜１日程度伸ばすことができる。
実施例２と同じく、包装容器内を微量の酸素を有する雰囲気として、通常の代謝によって呼吸を行わせることによって嫌気的呼吸を抑えて異臭の発生を遅らせるものである。
In Examples 1 and 2 described above, the packaging container having oxygen barrier properties was used, but a packaging container having oxygen permeability can be used.
The amount of oxygen consumed by breathing due to the metabolism of banana pulp and the amount of oxygen that permeates through the packaging container are balanced and controlled to be 0.2% or less, and the refrigeration temperature is 3 to 4 ° C. If the temperature is controlled at a constant temperature, the period during which the surface can be preserved without causing browning of the surface and without deterioration of the taste can be extended by about half a day to one day.
As in Example 2, the atmosphere inside the packaging container has a trace amount of oxygen, and breathing is performed by normal metabolism, thereby suppressing anaerobic breathing and delaying the generation of off-flavors.
以上の実施例では、不活性ガスとして窒素を用いた例を示したが、本発明はこれに限られるものではなく、ヘリウムガス、窒素（Ｎ２）と二酸化炭素（ＣＯ２）の混合ガスでもよいし、食品や人体に悪影響がないものであればどのようなガスでも良い。但し、窒素と二酸化炭素の混合ガス場合は、二酸化炭素の濃度が高過ぎると、二酸化炭素がバナナ果肉の水分に溶解して炭酸水的な酸味を有する食味になる可能性がある。このような食味にさせないためには、二酸化炭素の濃度を３０％未満に抑える必要がある。 In the above embodiments, nitrogen is used as the inert gas. However, the present invention is not limited to this, and helium gas, a mixed gas of nitrogen (N2) and carbon dioxide (CO2) may be used. Any gas may be used as long as it does not adversely affect the food and human body. However, in the case of a mixed gas of nitrogen and carbon dioxide, if the concentration of carbon dioxide is too high, carbon dioxide may be dissolved in the moisture of the banana pulp, resulting in a taste with a carbonated sour taste. In order to prevent such a taste, it is necessary to suppress the concentration of carbon dioxide to less than 30%.
Ｓ１…予冷却工程、Ｓ２…剥皮工程、Ｓ３…封入工程、Ｓ４…冷蔵保存工程。 S1 ... Pre-cooling step, S2 ... Peeling step, S3 ... Enclosing step, S4 ... Refrigerated storage step.
Claims (7)
予冷却したバナナを剥皮する剥皮工程と、
剥皮したバナナ果肉を不活性ガスとともに包装容器に封入する封入工程と、
この封入工程後のバナナ果肉を冷蔵保存する冷蔵保存工程とからなることを特徴とするバナナ果肉の保存方法。 A pre-cooling process for pre-cooling the ripened peeled banana;
A peeling process to peel the precooled banana,
An encapsulation process of encapsulating the peeled banana pulp with an inert gas in a packaging container;
A method for preserving banana pulp, comprising a refrigerated preservation step of refrigerated preservation of the banana pulp after the encapsulation step.
予冷却したバナナを剥皮する剥皮工程と、
剥皮したバナナ果肉を不活性ガスに０．３％以下の濃度の酸素を混合した雰囲気とともに包装容器に封入する封入工程と、
この封入工程後のバナナ果肉を冷蔵保存する冷蔵保存工程とからなることを特徴とするバナナ果肉の保存方法。 A pre-cooling process for pre-cooling the ripened peeled banana;
A peeling process to peel the precooled banana,
A sealing step of sealing the peeled banana pulp in a packaging container together with an atmosphere in which oxygen at a concentration of 0.3% or less is mixed with an inert gas;
A method for preserving banana pulp, comprising a refrigerated preservation step of refrigerated preservation of the banana pulp after the encapsulation step.
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| JPH03183438A (en) * | 1989-12-11 | 1991-08-09 | Dainippon Printing Co Ltd | Production of cut fruit |
| JPH0549431A (en) * | 1991-08-21 | 1993-03-02 | Dainippon Printing Co Ltd | Production of fruit product |
| JPH05123124A (en) * | 1991-10-30 | 1993-05-21 | Dainippon Printing Co Ltd | Banana food and its production |
| JP2000210011A (en) * | 1999-01-21 | 2000-08-02 | Sumitomo Bakelite Co Ltd | Method for preserving banana |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH0353845A (en) * | 1989-07-22 | 1991-03-07 | Dainippon Printing Co Ltd | Production of cut fruit |
| JPH03183438A (en) * | 1989-12-11 | 1991-08-09 | Dainippon Printing Co Ltd | Production of cut fruit |
| JPH0549431A (en) * | 1991-08-21 | 1993-03-02 | Dainippon Printing Co Ltd | Production of fruit product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108740906A (en) * | 2018-06-13 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of preparation method of banana multielement nutrition jam |
| CN108740906B (en) * | 2018-06-13 | 2021-11-16 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | Preparation method of banana multi-element nutritional jam |
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