JP2016036326A - Peeled tomato manufacturing method and system therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a peeled tomato having an excellent appearance.SOLUTION: The manufacturing method is constituted by a cutting step (S10), heating step (S20), water washing step (S30), immersing step (S40), and container-or-bag filling step (S50). First, a tomato 1 is cut. Then, the cut tomato 1A is heated. Then, the heated tomato 1A is washed with water, and thereby a skin 2 of the tomato 1A is automatically peeled. When plural cut tomatoes 1A are simultaneously washed with water, the tomatoes 1A rotate and contact with each other, and thereby peeling is accelerated.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing peeled tomatoes and a system therefor.

  In recent years, consumers have been interested in meals. Meals are a type of meal and refer to eating cooked foods sold at home. Such food-oriented backgrounds include the aging of household members, a decrease in the number of households, an increase in dual-income families, and a feeling of the end of income. Under the food-oriented orientation, retail stores are expanding at the prepared food section.

  On the other hand, it has always been a consumer's intention to maintain health. Vegetables are actively consumed by consumers to maintain their health. Although there are various methods for ingesting vegetables, for example, eating and drinking such as salads and vegetable drinks.

  With these orientations, it is vegetable side dishes that retail stores are actively selling. Vegetable side dish is a side dish, and the main ingredient is vegetable. Examples of the vegetable side dish are salads and salad noodles. These vegetable prepared dishes are tomatoes, and examples include cut tomatoes and cherry tomatoes. The role of tomatoes in vegetable prepared dishes is not only to add color, but also to secure nutrients.

  When demand for such tomatoes expands, consumers demand easy-to-eat tomatoes, specifically, peeled tomatoes. A peeled tomato is a tomato whose skin has been peeled off. The epidermis is hard and hard to eat.

  Non-Patent Document 1 discloses a tomato peeling method at home. The skinning procedure is cutting, heating, and hand peeling. The means for cutting tomatoes is a knife. The shape of the cut is generally a ten character. Next, the means for heating the cut tomato is boiling water or open flame. Heating causes the tomato skin to warp. It is the human hand that pulls the warped epidermis.

  Patent Document 1 discloses a tomato skinning method. The peeling method employs a heated air flow. That is, the tomato is burned by the heated air flow. It is easy to peel burned tomatoes. In this method, it is the person who finally peels the tomatoes. That is, the tomato skin is peeled off by hand.

  Patent Document 2 discloses a method for producing frozen tomatoes. The production method is composed of a general tomato skinning method. Examples of the peeling method include immersion in boiling water and immersion in an alkaline aqueous solution.

JP 59-210876 A Japanese Patent Laid-Open No. 2000-253812

“Home cooking recipe”, Kikkoman Corporation, July 29, 2014 search, Internet <http://www.kikkoman.co.jp/homecook/basic/vege_prepare/tomato.html>

  The problem with peeled tomatoes is poor appearance. The reason why the appearance of peeled tomatoes has not been emphasized so far is that peeling is only a pretreatment in processing tomatoes. That is, the tomato is peeled and then further diced or crushed. However, when peeled tomatoes are directly used as commodities or commodities, the poor appearance can no longer be ignored. Therefore, the present invention provides a peeled tomato that has an excellent appearance.

  In order to solve the said subject, the peeling means which this inventor paid attention to is a water flow. The premise of such water peeling is the thermal denaturation of tomatoes. This heat denaturation partially exposes the pulp (eg, outer skin). The water stream contacts at the boundary between the epidermis and the pulp, whereby the epidermis is removed.

  The manufacturing method of the peeled tomato according to the present invention comprises heating and washing with water. First, the tomato is heated and the means is heated water. The heated tomato is then washed with water, whereby the heated tomato is automatically peeled. The water used in this washing is preferably stored water. The stored water is circulating, and it is the heated tomatoes that are allowed to migrate. In the said manufacturing method, Preferably, several heated tomatoes are washed with water simultaneously.

  It is a heating tank, a stirrer, a water washing tank, and a water flow generator that comprise the peeling system which concerns on this invention. The heating tank stores heated water. The installation place of the stirrer is inside the heating tank. It is heated water that the stirrer stirs. The installation place of the washing tank is outside the heating tank. The washing tank stores water. The installation place of the water flow generator is inside the washing tank. The water flow generator generates a water flow that is spinning. That is, water is circulating in the washing tank.

  The peeled tomato according to the present invention is composed of mesocarp and pericarp. It is the mesocarp that the outer pericarp covers, and the coverage area is at least the entire area of the hip and the periphery. Thereby, when the peeled tomato is viewed from the side and the bottom, the vascular bundle is not exposed. A thick tube can be slightly transparent, but is difficult to see. In other words, the vascular bundle is inconspicuous.

  The effects exhibited by the present invention are high peel efficiency and good appearance of peeled tomato.

Flowchart of the method for producing peeled tomato according to the present embodiment Cross section of tomato Cross-sectional schematic diagram of skin and pulp External view of tomato head according to this embodiment External view of the bottom of the tomato according to the present embodiment External view of chemical-treated tomato External view of steam-heated tomato External view of peeled tomato according to the present embodiment Top view of the peeling system according to the present embodiment Front sectional view of the main part of the cutting device according to the present embodiment Side cutaway view of heating device according to this embodiment Side cutaway view of a water washing apparatus according to the present embodiment

  FIG. 1 shows a flowchart of a method for manufacturing a peeled tomato according to the present embodiment. The manufacturing method includes a cutting process (S10), a heating process (S20), a water washing process (S30), an immersion process (S40), and a container or bagging process (S50).

  FIG. 2 shows a cross-sectional view of the tomato 1. The tomato 1 is composed of an epidermis 2, a pulp part 3, a cocoon 4, a core 5, a placenta growth part (hereinafter referred to as “jelly part”) 6, and a placenta part 7. The head A of the tomato 1 is a portion of the tomato 1 where the cocoon 4 is present or is present. The bottom part B of the tomato 1 is a part of the tomato 1 and is opposite to the head A. The peripheral portion C of the tomato 1 is a portion of the tomato 1 and is between the head A and the head B. These definitions are the same for the peeled tomato 1 described later.

  FIG. 3 shows a schematic cross-sectional view of the skin 2 and the pulp part 3. The skin 2 and the pulp part 3 comprise a plurality of layers. The epidermis 2 is the uppermost layer. In other words, the outer skin 2 is present on the outermost side. The epidermis 2 is composed of epidermal cells and cuticles. The pulp part 3 is composed of an outer skin 3a, a middle skin 3b, and an inner skin 3c. The outer skin 3 a is the next layer of the epidermis 2. The outer pericarp 3a is red. The reason why the outer skin 3a is red is that the lycopene content is high. The mesocarp 3b is the next layer of the outer pericarp 3a. The mesocarp 3b is light red. The inner skin 3c is the next layer of the middle skin 3b. The inner skin 3c is light red. The vascular bundle (the details of which will be described later) is present in the lower layer than the mesocarp 3b and the mesocarp 3b.

<Cutting process>
The purpose of cutting the tomato 1 is to improve the peeling efficiency. That is, the tomato 1 is formed on at least one of the cut surface 8 and the cut line 9, and the tomato 1 is peeled from that point. In the present embodiment, both the cut surface 8 and the cut line 9 are formed on the tomato 1.

  FIG. 4 shows an external view of the head A of the tomato 1A according to the present embodiment. The cut surface 8 is formed around the persimmon 4 of the tomato 1A. When the head A of the tomato 1A is cut, it is the cocoon 4 and the core 5 that are removed by it. The means for forming the cut surface 8 is a cutting edge. The cutting edge is substantially U-shaped in top view and front view. The movement of the cutting edge during cutting is linear, thereby smoothing the state of the cutting surface. The blade tip stops in the forward path inside the tomato 1A, on the side of the placenta portion 7 with respect to the placenta augmented portion 6, so that the jelly does not leak.

  FIG. 5 shows an external view of the bottom B of the tomato 1A according to the present embodiment. In the present embodiment, the cut line 9 is formed in the bottom portion B of the tomato 1A, but is not limited thereto, and may be the peripheral portion C of the tomato 1A. The means for forming the score line 9 is a cutting edge. The cutting edge is circular or linear. The depth of cut is adjusted so that the jelly does not leak.

<Heating process>
The heating step (S20) is performed after the cutting step (S10). The purpose of heating the cut tomato 1A (hereinafter simply referred to as “tomato 1A” in the description of the heating process) is to separate the epidermis 2 and the outer skin 3a. That is, the epidermis is thermally contracted by heating the tomato 1A.

  The means for heating the tomato 1A is heated water. The heated water is stirred and thereby convects (so-called forced convection). The whole tomato 1A is heated uniformly by forced convection.

  The temperature of the heated water is 80 degrees to 100 degrees if there is no rise in boiling point. The time for heating the tomato 1A is 20 seconds to 180 seconds. When the tomato 1A is a commercially available tomato having a weight of about 80 g (for example, kokumi tomato round (“Kukumi” is a registered trademark)), the heating temperature is 95 degrees. The time for heating the tomato 1A is 20 to 60 seconds. In the present embodiment, a value (bath ratio) obtained by dividing the input amount of tomato 1A by the volume of the heating tank is about 0.06.

  The present embodiment employs stirring, but is not limited to this. An alternative to agitation is a combination of natural convection (or free convection) and boiling point rise. Natural convection is convection and the generation source is a heat source. The method of increasing the boiling point is to increase the molar concentration of heated water. What is needed to increase the molarity is to add salt (eg, sodium chloride, etc.) to the heated water.

  Table 1 shows the relationship between each pretreatment, the principle of skin separation, the appearance of tomato 1 after peeling, and the treatment time. The advantage of the heat treatment is at least a short treatment time. But the element which determines the said external appearance is a heating method, and this point is mentioned later.

  FIG. 6 shows the appearance of the tomato 1B that has been subjected to chemical treatment. The benefits of chemical treatment are not found. The main drawback of chemical treatment is poor appearance, specifically, redness, shape collapse, and exposure of the vascular bundle 3d. The cause of these defects is that the outer skin 3a is melted. The vascular bundle 3d exists in the lower layer than the mesocarp 3b and the mesocarp 3b. Examples of chemical treatment include caustic treatment and acid treatment. Even in the treatment time, the inferiority of chemical treatment is obvious. Furthermore, it is a chemical odor that adheres to the chemical-treated tomato 1B.

  Table 2 shows the relationship between each heating method, appearance, and unpleasant odor. The most advantageous heating method is heated water. The advantage of this method is that it has a good appearance. A further advantage of this method is that there is no oxidation odor and burnt odor (hereinafter referred to as unpleasant odor). If there is no oxidative odor and burnt odor, the unique fresh scent of tomato 1 is felt. Needless to say, in the heating with heated water, the above-mentioned chemicals are not used, and there is no smell of the chemicals.

  FIG. 7 shows an external view of a tomato 1C that has been steam-heated (so-called puffing). Disadvantages of the heated steam are poor appearance, specifically, thinness of redness, collapse of shape, and exposure of the vascular bundle 3d. Particularly noticeable is the collapse of the shape. The cause of these defects is that the outer skin 3a and the middle skin 3b are thermally denatured. That is, first, moisture in the pulp expands and the epidermis 2 is broken. Next, the outer peel 3a and the intermediate peel 3b are rapidly heat-denatured and drowned.

  Secondly, the first drawback of heated air is an unpleasant odor. The temperature of the heated air is 400 degrees or more. Due to the heated air, the tomato 1C is oxidized and baked. The second drawback of heated air is poor appearance. Certainly, when heated by heated air, the appearance is slightly better than puffing. However, the appearance defect partially occurs. The cause of poor appearance is heating spots. The place where the heated air is difficult to hit is a portion of the tomato 1, such as a portion hidden on the mounting table or other tomato 1.

<Washing process>
The water washing step (S30) is performed after the heating step (S20). The purpose of washing the heated tomato 1A (hereinafter simply referred to as “tomato 1A” in the description of the washing process) is peeling. That is, the tomato 1A is washed with water, whereby the skin 2 is automatically peeled off. The peeled skin 2 is washed away.

  The means for washing the tomato 1A with water is stored water. “Water” is interpreted in common sense, and “water” includes not only pure water but also tap water, aqueous solution, and the like. Water is stored in the tank. The water temperature is not limited but is preferably 5 to 40 degrees. The destination to which the tomato 1A is introduced is a water tank. In the aquarium, the stored water is circulating, whereby the tomato 1A rotates and migrates. That is, the entire surface of the tomato 1A is washed with water without touching it. In other words, it is the entire surface of the tomato 1A that is hit by the water flow. When a plurality of tomatoes 1A are input, the plurality of tomatoes 1A are washed with water at the same time. In this case, the tomatoes 1A come in contact with each other while migrating, thereby promoting peeling. The means for circulating the water is an injection nozzle. The jet nozzle generates a water flow, and the total flow rate (L / min) is a predetermined value. The total flow rate is determined by the discharge pressure (MPa). The discharge pressure is a pressure when water is pumped to the pipe. The discharge pressure correlates with the bath ratio (kg / L). The bath ratio is a value obtained by dividing the input amount (kg) of tomato 1A by the water tank volume (L). When the discharge pressure is constant and the bath ratio is increased, some of the added vegetables and the like are not peeled. Therefore, if the bath ratio increases, the discharge pressure also increases. However, if the discharge pressure is too strong, vegetables etc. will be damaged. Therefore, when the upper limit value of the discharge pressure is determined, the upper limit value of the bath ratio is also determined. This embodiment uses four spray nozzles. In this case, the total flow rate of water is 100 to 120 L / min. This value is larger than that during normal cleaning.

  Table 3 shows the relationship between each process, appearance, and processing amount. The most advantageous treatment is washing with water. The advantages of washing with water are good appearance and high processing efficiency.

  On the other hand, the disadvantages of hand peeling are as follows. If the appearance is emphasized, the amount of processing decreases. If importance is attached to the processing amount, the appearance deteriorates. That is, the relationship between the appearance and the processing amount is a trade-off. If both good appearance and high processing efficiency are achieved, personnel costs will increase.

  Next, the drawback of rolls is poor appearance. In this process, the skin 2 is sandwiched and peeled off. However, not only the skin 2 but also the pulp part 3 is sandwiched between the rolls. Therefore, the shape of the tomato 1 collapses.

<Appearance of peeled tomato>
FIG. 8 shows an external view of a peeled tomato 1D according to the present embodiment. The peeled tomato 1D is composed of an outer skin 3a, a middle skin 3b, an inner skin 3c, a vascular bundle 3d, a jelly portion 6, and a placenta portion 7. In the present embodiment, the skin 2, the ridge 4 and the core 5 are removed.

  A characteristic of the peeled tomato 1D is that the vascular bundle 3d is inconspicuous. In other words, the vascular bundle 3d is not exposed. The reason why the vascular bundle 3d is not exposed is that the mesocarp 3b is covered. It is the outer pericarp 3a that covers the middle pericarp 3b.

  When the cut surface 8 is formed, the range in which the mesocarp 3b is covered is at least the entire region of the butt portion B and the peripheral portion C. The head A is removed because the cut surface 8 is included. Existence. In the head A, the cut surface of the vascular bundle 3d is exposed, but such exposure hardly affects the appearance.

  On the other hand, when the cut surface 8 is not formed, the outer skin 3a remains even in the head A, so that the vascular bundle 3d is not exposed. The cut surface 8 is not formed when the cut surface 8 is unnecessary. Illustrating this case, it is the case where the variety of tomato 1 is easy to remove strawberry 4.

  In the present embodiment, the cut line 9 is formed in the peeled tomato 1 </ b> D in addition to the cut surface 8. The cut line 9 is formed in the bottom portion B, but it may be in the peripheral portion C. The shape of the score line 9 is one character. In addition, the peeled tomato 1D does not have a burning odor or an oxidizing odor.

<Immersion process>
The dipping process (S40) is performed after the water washing process (S30). The purpose of dipping the peeled tomato 1D is to maintain the shape. That is, the peeled tomato 1D is soaked, whereby the pulp becomes hard. A calcium solution is used for the immersion. An example of the calcium solution is an aqueous calcium chloride solution. The calcium concentration in the calcium solution is 17 to 340 mmol / L. The immersion time is 5 minutes to 6,000 minutes.

<Container or bagging process>
The container or bagging process (S50) is performed after the dipping process (S40). The purpose of the container or bagging process is the distribution of peeled tomato 1D. In other words, the peeled tomato 1D is packaged or bagged, and it is the alteration of the peeled tomato 1D that is prevented thereby. The container and bag are preferably transparent.

  It is liquid that the peeled tomato 1D packed in a container or bag is immersed. The liquid is tasteful or tasteless. An example of a seasoned liquid is a seasoning liquid. The seasoning liquid is composed of bonito, sugar, salt, yeast extract, calcium chloride, lactic acid and the like. The purpose of adding sugar is to reduce the sourness of tomato 1D. The purpose of adding calcium chloride is to maintain the shape. The purpose of adding lactic acid is to adjust pH.

<Oden production method>
The peeled tomato 1D packed in a container or bag is used as a business. The use of the peeled tomato 1D is oden ingredients. A place where oden is provided is a convenience store. In the provision place, the oden manufacturing method is to open the ingredients, put them in the pan, and keep the ingredients warm. When the peeled tomato 1D is input, the seasoning liquid is not input and is discarded. The reason for discarding the seasoning liquid is that its taste is sweet and disturbs the taste of oden.

<Peeling system>
The peeled tomato manufacturing method according to the present embodiment is realized by the peeled system 10, but needless to say, it is not limited to this system. FIG. 9 shows a top view of the peeling system 10. The peeling system 10 is constituted by a cutting device 20, a heating device 30, a water washing device 40, and conveying devices 50 and 51. These devices may be installed separately, or all or a part thereof may be integrated.

<Cutting device>
The cutting device 20 realizes the cutting step S10. The present specification uses the contents of the specification of Japanese Patent Application No. 2014-157113 to describe the cutting device 20 in detail. The onion automatic centering machine NT-9 type (manufactured by Nakaya Kogyo Co., Ltd.) embodies the background art of these technologies.

  FIG. 10 shows a front sectional view of the main part of the cutting device 20. The cutting device 20 includes a seat plate 21, a support frame 22, an air cylinder 23, a U-shaped blade 24, and a circular blade 25.

  The seat plate 21 is installed on a belt conveyor (not shown). What is formed in the seat plate 21 is a hole, and it is the tomato 1 that fits in the hole.

  The support frame 22 is installed above the seat plate 21. The support frame 22 is formed with a hole, and the tomato 1 is fitted into the hole. That is, it is the seat plate 21 and the support frame 22 that sandwich and fix the tomato 1.

  The pair of air cylinders 23 are installed inside the support frame 22. The air cylinder 23 a is installed on the right side of the support frame 22. The air cylinder 23 b is installed on the left side of the support frame 22. The pair of air cylinders 23a and 23b reciprocate linearly alternately.

  The pair of U-shaped blades 24 are respectively installed at the tips of the pair of air cylinders 23. That is, the installation place of the pair of U-shaped blades 24 is outside the washing tank described later. A blade edge 24 a is formed at the tip of the U-shaped blade 24. The shape of the blade edge 24a is U-shaped in a top view and a front view. The pair of cutting edges 24 a stops in the forward path inside the tomato 1 and closer to the placenta portion 7 than the jelly portion 6. As a result, it is the tomato 1 that the U-shaped blade 24 cuts, and thereby the cut surface 8 is formed on the tomato 1. That is, the basket 4 and the core 5 of the tomato 1 are excised. At this time, since the jelly part 6 is not cut, the jelly part 6 does not leak out.

  The circular blade 25 is installed below the seat plate 21. A blade edge 25 a is formed on the outer periphery of the circular blade 25. The circular blade 25 is supported by a drive unit (not shown). The circular blade 25 moves straight and rotates. That is, it is the tomato 1 that the circular blade 25 cuts, and thereby the cut line 9 is formed in the tomato 1.

<Heating device>
What the heating device 30 realizes is the heating step S20. The heating device 30 is connected to the cutting device 20, and the conveyance device 50 is interposed between them. The present specification uses the contents of Japanese Patent No. 2622094 to describe the heating device 30 in detail.

  FIG. 11 shows a side cutaway view of the heating device 30. The heating device 30 includes a heating tank 31, a basket 32, a heater 33, and a stirrer 34.

  The heating tank 31 is installed next to a water washing tank described later. The heating tank 31 stores heated water.

  The basket 32 is installed inside the heating tank 31. A rotation shaft 35 supports the basket 32 rotatably. It is heated water that fills the basket 32.

  The heater 33 is installed inside the heating tank 31. The heater 33 is installed outside the basket 32. The heater 33 heats the water in the heating tank 31.

  The stirrer 34 is installed inside the heating tank 31. The stirrer 34 is installed outside the basket 32. The stirrer 34 stirs heated water, thereby causing the heated water to convect (forced convection). The tomato 1A is heated uniformly by forced convection.

  Note that the heating device 30 can be diverted to a basket reversal type multi-vessel vegetable washer (Raccoon series manufactured by Hosoda Industry Co., Ltd.).

<Washing device>
The water washing apparatus 40 realizes the water washing step S30. The present specification uses the contents of Japanese Patent No. 2622094 and the contents of Japanese Patent Application No. 2014-159958 in order to explain the washing apparatus in detail. The latter is an improvement of the former.

  FIG. 12 shows a side cutaway view of the water washing apparatus 40. The water washing apparatus 40 includes a water washing tank 41, a basket 42, and a water flow generator 43.

  The water washing tank 41 is installed next to the heating tank 31. The water washing tank 41 stores water. The water always overflows, and the overflowed water is reused.

  The basket 42 is installed inside the washing tank 41. A rotation shaft 44 supports the basket 42 rotatably. What is formed in the basket 42 is a slit 42b. The position where the slit 42b is formed is in the vicinity of the upper end 42a. A horizontal plane is parallel to the longitudinal direction of the slit 42b. It is water that fills the basket 42. When the water is full, the position of the water surface is in the vicinity of the upper end portion 42a, and the skin 2 is lifted up to this position. The skin 2 that has floated has spread, and the spreading direction is the horizontal direction. That is, the skin 2 that floats is efficiently discharged.

  The water flow generator 43 is installed inside the washing tank 41. The water flow generator 43 is installed outside the basket 42. The water flow generator 43 generates a water flow. As described above, the total flow rate of the water flow is 100 to 120 L / min. This value is larger than that during normal cleaning. An example of the water flow generator 43 is an injection nozzle. The tip of the water flow generator 43 is directed in the horizontal direction, whereby a rotating flow W is generated. It is a horizontal plane that is substantially parallel to the rotation axis of the rotating flow W. The rotating flow W is generated inside the basket 42. The rotary flow W pressurizes the tomato 1A that has been cut, whereby the cut tomato 1A rotates and migrates.

  Note that this embodiment can be applied to a basket reversing type multi-tank vegetable washer (Raccoon series manufactured by Hosoda Kogyo Co., Ltd.).

<Effects of the present embodiment>
Although it concerns on this Embodiment, the main effects which are show | played are the high peeling efficiency and the external appearance. The details are as follows.

  The reason for the high skinning efficiency is that almost no manpower is required. That is, since the means for peeling the tomato 1A is a water stream, the peeling is substantially automated. The reason why the peeling efficiency is further improved is one of the following. (1) Since the stored water is circulating, the entire surface of the tomato 1A is uniformly pressurized. (2) Since a plurality of tomatoes 1A are washed with water at the same time, the tomatoes 1A collide with each other and pressurize each other. (3) Since the heel 4 is excised, the epidermis 2 does not hang. (4) Since the cut surface 8 is formed and becomes a boundary, the starting point of the peeling increases. (5) Since the cut line 9 is formed and becomes the boundary, the starting point of the peeling increases. In this case, the skinning efficiency is about three times that in the case where there is no score line 9.

  The first reason that the appearance of the peeled tomato 1D is good is that the tomato 1A is not easily crushed. That is, since the means for peeling the tomato 1A is a water flow, the pressure on the tomato 1A is appropriate. A second reason that the appearance of the peeled tomato 1D is good is that it is difficult for heating spots to occur. That is, since the means for heating the tomato 1A is heated water, the entire surface of the tomato 1A is uniformly heated. The reason why the appearance of the peeled tomato 1D is better is one of the following. (1) Since heated water is forced to convection, heating spots are less likely to occur. (2) Since the water temperature at the time of washing is 10 degrees or less, the tomato 1A is tightened. (3) Since the peeled tomato 1D is immersed in calcium, its shape does not collapse even during distribution.

  The further effect which this Embodiment has is the favorable fragrance of peeled tomato 1D. That is, since the means for heating the tomato 1A is heated water, an oxidizing odor and a burning odor are not generated.

  The effects exhibited by the peeled tomato 1D according to the present embodiment are as follows. (1) Since the outer skin 3a remains, the vascular bundle 3d is not conspicuous. Since the vascular bundle 3d is not conspicuous, the consumer is not repelled. (2) Since the outer skin 3a remains, the red color is dark. Suitable uses are salads, oden, confectionery and the like. (3) Since there is no burning odor or oxidation odor, the scent of tomato 1 remains. Suitable uses are salads, confectionery and the like. (4) Since 蔕 4 is removed, it is easy for consumers to eat. (5) Since the core 5 is removed, it is easy for consumers to eat. (6) Since the cut surface 8 is formed, the taste is easily stained. A preferred application is oden ingredients. (7) Since the score line 9 is formed, the taste is easily stained. (8) Since the formation part of the cut line 9 is the bottom part B, the cut line 9 is not conspicuous. (9) Since the shape of the score line 9 is one character, the consumer is not avoided. (10) Since the jelly part 6 is not leaking, the beauty of the peeled tomato 1 is maintained. (11) Since the peeled tomato 1 is immersed in calcium, the shape of the peeled tomato 1D is maintained. (12) Since the peeled tomato 1D is packed in a container or bag, the preservation period of the peeled tomato 1D is extended. (13) Since the liquid is packed in a container or bag, external force is absorbed. Since the external force is absorbed, the shape of the peeled tomato 1D is maintained. (14) Since the liquid is a seasoning liquid, the peeled tomato 1D is seasoned in advance. (15) Since the container or bag is transparent, the appearance of the peeled tomato 1D is easy to see. The appearance is easy to see, making it easy for consumers to pick up.

  Fields in which the present invention can be industrially used are a tomato prepared food business, a tomato seasoning business, a confectionery business, and the like.

DESCRIPTION OF SYMBOLS 1 Tomato 1D Peeling tomato 8 Cutting surface 9 Cutting line 10 Peeling system 24 U-shaped knife 25 Circular knife 31 Heating tank 34 Stirrer 41 Flushing tank 43 Water flow generator

Claims (25)

A method for producing peeled tomatoes,
What constitutes the manufacturing method is heating and washing with water,
It is tomato that is heated, and it is heated water that is used for the heating,
What is washed with water is the heated tomatoes, which automatically peel the tomatoes. In the manufacturing method of Claim 1,
What is used in washing with water is stored water, and that water is circulating. In the manufacturing method of Claim 2,
It is the tomatoes that are washed simultaneously with the circulating water. In the manufacturing method in any one of Claims 1 thru | or 3,
The heated water is being stirred. In the manufacturing method in any one of Claims 1 thru | or 4,
Further constituting the manufacturing method is cutting,
It is tomato that is cut, and the cutting time is before heating. In the manufacturing method of Claim 5,
What is cut is at least one place around the persimmon of the tomato, the peripheral surface, and the bottom surface. A peeling system,
The system consists of a heating tank, a stirrer, a water washing tank, and a water flow generator,
The heating tank stores heated water,
The installation place of the stirrer is inside the heating tank,
It is heated water that the stirrer stirs.
The installation location of the washing tank is outside the heating tank,
The washing tank stores water,
The installation location of the water flow generator is inside the washing tank,
What is generated by the water flow generator is a water flow, and the water flow is rotating. The system of claim 7, wherein
It is a horizontal plane that is substantially parallel to the rotation axis of the water flow. The system of claim 7 or 8,
Further comprising the system is a basket,
The installation location of the basket is inside the washing tub,
What is formed in the vicinity of the upper end of the basket is a slit. The system of claim 9, wherein
What is parallel to the longitudinal direction of the slit is a horizontal plane. The system according to any one of claims 7 to 10,
The system further comprises a blade,
The installation location of the blade is outside the heating tank and outside the washing tank,
The cutlery cuts the tomato. The system of claim 11, wherein
Further comprising the system is a seat plate,
It is tomato that is placed on the seat plate,
The blades are installed above and below the seat plate,
It is the head of the tomato that the blade cuts above the seat plate, thereby forming the cut surface,
What the blade cuts below the seat plate is the bottom or circumference of the tomato, and what it forms is a score line. Peeled tomatoes,
The peeled tomato constitutes the mesocarp and the pericarp,
What is covered by the outer skin is the mesocarp, and the range to be covered is at least the entire region of the hip and the periphery. The peeled tomato according to claim 13,
There is no burning odor or oxidation odor. In the peeled tomato according to claim 13 or 14,
Things with the heels removed. The peeled tomato according to any one of claims 13 to 15,
The one with the core removed. The peeled tomato according to any one of claims 13 to 16,
A thing in which a score line is formed. The peeled tomato according to claim 16,
The cut line is formed at the bottom. In the peeled tomato according to claim 17 or 18,
The shape of the score line is one character. The peeled tomato according to any one of claims 13 to 19,
The jelly is not leaking. In the peeled tomato according to any one of claims 13 to 20,
The peeled tomato is one that is immersed in calcium. In the peeled tomato according to any one of claims 13 to 21,
The peeled tomato is a container or bag. The peeled tomato according to claim 22,
The peeled tomato is soaked in liquid. The peeled tomato according to claim 23,
The liquid is a seasoning liquid. In the peeled tomato according to any one of claims 22 to 24,
The container or bag is transparent.