JP2019195306A - Method for producing frozen product of rosaceous fruit - Google Patents

Abstract

To provide a method for producing a frozen product of the rosaceous fruit in which the browning from a cut cross section of the product obtained by thawing the frozen product of the rosaceous fruit can be suppressed, the hardness and flavor of the flesh can be maintained, and the removal of concomitant and foreign matter, the facilitation of inspection work and the reduction of burden can be achieved simultaneously.SOLUTION: A method for producing a frozen product of the rosaceous fruit is characterized by comprising: a step of cutting the rosaceous fruit having a size of 40-80 mm to 1/8 to half; a blanching step of giving heat treatment for 5-20 minutes at 80-100°C in the rosaceous fruit being cut to 1/8 to half; a cooling step of giving the cooling treatment to the heat-treated rosaceous fruit; and a freezing step of giving the freezing treatment to the cooling-treated rosaceous fruit.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a frozen product of a Rosaceae fruit.

  Fruits have traditionally been eaten raw by themselves, but have been shipped and eaten as processed foods for canned and bottled foods. However, in recent years, due to changes in lifestyle (for example, women's social advancement, increase in single households) As foods become easier and more diversified, there are more opportunities to eat products in the form of fruit-mixed processed foods such as yogurt or jelly with fruit mix that can easily and easily taste the deliciousness of fruits. I came. Various kinds of fruits are used in this fruit mix processed food, and among them, rose family fruits such as yellow peach and white peach are particularly popular, and recently they have been added to many fruit mix processed foods. In addition to adding deliciousness and nutritional value by adding this rose fruit to processed foods, it can give various colors, unique texture, presence of pulp, etc. in the food industry Demand for roses for processed foods is expected to increase in the future.

  Taking yellow peach, which is one of the Rosaceae fruits, as an example, yellow peach has a bright variety of bright yellow to orange, its flesh is stiff and has a unique chewy texture even when heated. It is characterized by little boiling. In addition, because it has the characteristic that the sweetness of peach-specific flavor is not so strong, it does not affect the overall taste of processed food so strongly, so it is used in many processed foods, Demand is very high.

  Currently, most of the commercial yellow peaches used in processed foods in Japan are imported processed products from overseas such as the United States, China and Europe. This imported processed product of yellow peach is traditionally cut in the field, peeled, peeled, seeded, etc., and then subjected to the necessary processing such as filling it into a can, injecting syrup, degassing and sealing It has been imported in the form of a syrup-packed can made by processing, degassed and sealed canned food by heat sterilization and cooling. However, as a matter of course, since cans and syrup are used, the cost of raw materials is high, and because the containers are cans, they are bulky and are heavy because they are stored in syrup. Therefore, there is a problem that it is inconvenient to transport and also costs transportation.

  Therefore, in order to deal with such problems, in recent years, frozen products obtained by freezing rose fruits such as yellow peaches, especially frozen products individually frozen (IQF: Individual Quick Frozen) are put in packaging bags and pouched. There is a tendency to increase the number of cases that are imported in the same packaging. Thereby, raw material cost and transportation cost can be suppressed lower than before, and there is an advantage that overall cost can be reduced.

  Individual quick freezing, one of the quick freezing methods, freezes the maximum ice crystal formation temperature range (-5 to -1 ° C) quickly and at a stretch, so that the moisture in the cell expands like conventional freezing technology. Thus, the expanded ice crystals do not destroy the cells from the inside, and therefore, the food can be stored for a long time without destroying the cells of the food or degrading the quality. Therefore, the IQF frozen product has an advantage that the texture, color tone, flavor, hardness, nutrition, etc. can be maintained in a state that is not much different from that before freezing.

  Conventionally, the production of frozen products of rosaceae fruits such as yellow peaches is, for example, 1) cutting the raw yellow peaches into the desired size (peeling, seed removal, fruit pattern removal, etc.) 2) Heat sterilization step for heating pulp such as yellow peach at 85-90 ° C. for 2-3 minutes for the purpose of sterilization, 3) Step for cooling the heat sterilized pulp, 4) Cooling It is performed in the process of freezing the pulp.

  However, a frozen product of a rose family fruit such as yellow peach has a problem that the pulp of the cut cross section tends to brown after thawing. One of the reasons for the browning of the pulp is that the flesh of rosaceae fruits such as yellow peach contains polyphenol oxidase, and the raw fruits are peeled, grated, cut, etc. It is known that when a tissue is damaged, polyphenol oxidase is activated and reacts with polyphenols such as chlorogenic acid and tannin contained in the pulp to produce a brown substance called melanin. And as the browning of the pulp progresses, the appearance and flavor are impaired, so the product value is significantly reduced. Therefore, it becomes difficult to use the fruit whose brown has turned brown for processed foods in which the appearance and flavor of the fruit are important. Regarding peach polyphenol oxidase, the presence of multiple isozymes responsible for activity has been reported.

  Therefore, when manufacturing frozen products of the Rosaceae fruits, it is necessary to take measures for browning of the pulp to avoid the above situation. Based on the above mechanism of pulp browning, blanching (heat treatment), which is known as a method to suppress discoloration and alteration mainly when making frozen vegetables, is given to the Rosaceae fruits before freezing, thereby A method for inhibiting browning by inactivating the polyphenol oxidase is considered as a countermeasure against browning.

  However, when actually implementing this method, it has been difficult to set appropriate heating conditions. This is because browning cannot be sufficiently prevented if the heating temperature is low or the heating history is low, and on the other hand, if the heating temperature is high or the heating history is excessive, the pulp becomes too soft and after thawing This is because the texture and taste of the flesh will be deteriorated. Therefore, it is necessary to perform the heat treatment in a range where these disadvantages do not occur. However, in practice, it has not been easy to set heating conditions that can simultaneously achieve both sufficient suppression of browning and retention of pulp hardness after thawing.

  Further, when setting the heating conditions, it is necessary to consider the size of the article to be heated. For example, if yellow peach pulp is cut and heated to a relatively small cut product such as a dice cut, heating tends to be excessive, resulting in a decrease in pulp hardness as described above. become. In addition to that, the flow of the characteristic fragrance and taste originally possessed by the pulp is increased, and the original flavor of the fruit is impaired.

  Therefore, it is actually very difficult to properly set the heating conditions that can suppress the browning of the pulp and maintain the hardness and flavor of the pulp while taking the size of the fruit into consideration. there were.

  However, when viewed from the consumer side, the above problems have been solved because consumers are increasingly demanding the appearance, hardness, texture, flavor, etc. close to raw fruit for processed fruit products. There is an urgent need for the establishment of a method for producing a frozen product of a Rosaceae fruit.

  Conventionally, several inventions related to the suppression of fruit browning have been reported, and for example, Patent Documents 1 to 3 can be cited. Patent Document 1 discloses that easily-browned pulp (mango, papaya, pear, banana, avocado, strawberry, etc.) taken out from fruits is not browned and is not degraded in taste and is thawed. The method of freezing and preserving fruits that are not easily browned is disclosed, including the pre-cooling step of cooling the fruits to a low temperature in advance, the step of removing the pulp from the pre-cooled fruits, and immersing the extracted pulp in liquid sugar In addition, a method for freezing and preserving pulp is disclosed which comprises a sealing step of sealing the extracted pulp in an airtight container filled with an inert gas, and a freezing storage step of freezing the pulp sealed in the sealed container. ing.

  Patent Document 2 discloses a method for producing frozen pulp by peeling off fruits and vegetables, such as bananas, mangos, and papayas, whose pulp is likely to brown when peeled, and the contents include a freezing process for freezing the fruits and vegetables. And the manufacturing method of the frozen fruit pulp which consists of the thawing | decompression process which thaws the frozen fruit and fruit peel with a heat source, and the peeling process which peels the thawed fruit peel is disclosed.

  In Patent Document 3, browning phenomenon does not occur in a short time even if opened after being refrigerated for a long time in a sealed bag or container, and the texture, flavor (taste), and color are kept fresh. A method for maintaining the freshness of a peeled cored cut apple is disclosed, which includes cleaning or disinfecting the apple, peeling the apple and removing the core, 0.02-0.05% L-ascorbine Immerse in an antioxidant solution of acid, or spray the antioxidant solution, then cut to a predetermined size and cut apples, and then immerse in a predetermined freshness-keeping solution, or the freshness After spraying the holding solution and removing the excess freshness-keeping solution adhering to the apple flesh surface, the cut apple and oxygen scavenger are stored together in a gas-impermeable bag or container, and the bag or container 1 to 99 vol% carbon dioxide gas Filled with nitrogen-free gas, sealing the bag or container, a method of cold storage are disclosed in 1 to 10 ° C. The sealed bag or container.

  By the way, when producing a frozen product of a rose family fruit such as yellow peach, in addition to the above-described problem of pulp browning, there is also a problem of contamination and contamination. In order to produce a frozen product of a rose family fruit, the fruit as a raw material is usually cut to a desired size, and the skin, seeds, fruit pattern, etc. are removed and sent to the subsequent processing step. In some cases, seeds, fruit patterns, and other contaminants are contained and sent to subsequent processing steps. And if the processing of the flesh of the Rosaceae fruit is performed while the impurities are included, the impurities will remain in the frozen product. If it becomes so, the quality of food will be reduced and it is not preferable from a viewpoint of the quality of food.

  Moreover, in the manufacturing process of the frozen product of the Rosaceae fruit, foreign matters such as hair, insects, plastics, metals, paper, stones, glass, and wood chips may be mixed at many stages in the process. If processing is performed in a state where such foreign matter is mixed, the frozen product will be shipped in a state where foreign matter is mixed, which is not preferable from the viewpoint of food hygiene.

  Therefore, it is necessary to remove the contaminants and foreign matters as described above in the manufacturing process of the frozen product. As this removal method, an operator placed in the production line of the frozen product can visually remove the contaminants and foreign matters. A method of sorting and removing is usually employed.

  However, in the production of frozen products, the removal work of foreign substances and foreign matters is not an easy work. In particular, in the case of a small cut product such as a die cut, there is a high risk of overlooking contaminants and foreign matters, and the work load increases during inspection work.

  Conventionally, Patent Document 4 discloses a foreign substance and / or foreign substance detection method for removing impurities and foreign substances contained in food with high accuracy, and the contents thereof include food and foreign substances contained in the food. Measure the absorption spectrum of the visible light and near-infrared light of the reflected light obtained by irradiating light to the contaminants, perform a second derivative process on the absorption spectrum, the food and the foreign matter and By selecting a wavelength band that shows a second-order differential spectrum different from that of contaminants and creating a second-order differential spectral image of the wavelength band for the food, foreign substances and / or impurities contained in the food A method for detecting an object is disclosed.

JP 2013-5755 A JP2011-229415A JP 2006-191824 A JP 2004-301690 A

  As mentioned above, in manufacturing frozen products of rose family fruits such as yellow peach and white peach, the above-mentioned problems exist, and the conventional technology cuts products that thaw frozen products of rose family fruits. It was difficult to simultaneously achieve browning suppression from the cross section, maintenance of the hardness and flavor of the pulp, removal of foreign substances and foreign matters, ease of inspection work, and reduction of burden. Therefore, there has been a demand for a new production method that solves these technical problems with respect to the production of frozen products of Rosaceae fruits.

  In view of these circumstances, the problems of the present invention are to suppress browning from the cut cross section of a product obtained by thawing a frozen product of Rosaceae fruit, to maintain the hardness and flavor of the pulp, and to facilitate the removal and inspection of impurities and foreign substances. An object of the present invention is to provide a method for producing a frozen product of a Rosaceae fruit, which can simultaneously reduce the burden and reduce burden.

  In order to solve the above-mentioned problems, the present inventors set the size of the rose family fruit as a raw material, how to cut (how much size and shape to cut), and the heating conditions of the cut fruit. As a result of comprehensively and systematically examining, the above-mentioned by cutting the rosaceae fruit of a predetermined size as a raw material into 1/8 to half, and setting the heating temperature and the heating time to a predetermined range, respectively As a result of finding out that the problem can be solved and further studying other preferable conditions and the like, the present invention has been completed.

Thus, the present invention provides the following.
[1] A method for producing a frozen product of a Rosaceae fruit,
A cutting step of cutting a rosaceae fruit having a size of 40 to 80 mm into 1/8 to half;
A blanching step of performing heat treatment at 80 to 100 ° C. for 5 to 20 minutes on the rosaceae fruit cut into 1/8 to half;
A cooling step of performing a cooling treatment on the heat-treated rose fruit,
A method for producing a frozen product of the Rosaceae fruit, comprising: a freezing step of freezing the cooled Rosaceae fruit.
[2] The production method according to [1], wherein in the blanching step, the rosaceae fruit cut into 1/8 to half is subjected to heat treatment at 80 to 100 ° C. for 7 to 13 minutes.
[3] The production method according to [1], wherein, in the blanching step, heat treatment is performed so that an internal temperature of the fruit of the Rosaceae fruit reaches 80 ° C or higher.
[4] The manufacturing method according to any one of [1] to [3], wherein in the cooling step, the heat-treated rosaceae fruit is subjected to a cooling treatment at 5 to 30 ° C. for 1 to 30 minutes.
[5] The production according to any one of [1] to [4], wherein in the freezing step, the cooled rosaceae fruit is subjected to a freezing treatment at −95 to −20 ° C. for 1 to 100 minutes. Method.
[6] The production method according to any one of [1] to [5], wherein the Rosaceae fruit is selected from the group consisting of peach, pear, pear, apple, plum, apricot, plum, and loquat. .
[7] The production method according to any one of [1] to [6], wherein the Rosaceae fruit is yellow peach or white peach.
[8] The rosaceae fruit is yellow peach or white peach, and the flesh hardness after thawing of the frozen product of the rosaceae fruit is 0.4 kg or more, according to any one of the above [1] to [7]. Production method.
[9] The production method according to any one of [1] to [8], wherein the frozen product of the Rosaceae fruit is one in which browning of the pulp after thawing is prevented.

  According to the present invention, it is possible to simultaneously reduce the browning of a product obtained by thawing a frozen product of the Rosaceae fruit, maintain the hardness and flavor of the pulp, and reduce the burden of removing foreign substances and inspection work, A method for producing a frozen product of a rose family fruit can be provided.

As described above, the present invention includes a cutting step of cutting a rosaceae fruit having a size of 40 to 80 mm into 1/8 to half, and the rosaceae fruit cut into 1/8 to half with 80 to 100 ° C. A blanching step of performing a heat treatment for 5 to 20 minutes, a cooling step of performing a cooling treatment on the heat-treated rose family fruit, and a freezing step of performing a freezing treatment on the cooled rose fruit. It is a manufacturing method of the frozen product of the Rosaceae fruit characterized by including this.
Hereinafter, each step will be described in detail.

(Cut process)
In order to produce a frozen product of a Rosaceae fruit according to the present invention, first, a Rosaceae fruit as a raw material for a frozen product of a Rosaceae fruit is prepared. Rosaceae fruit refers to fruits derived from Rosaceae plants, and specific examples include peaches such as yellow peach and white peach, pear, pear, apple, plum, apricot, plum, loquat, karin, quince, strawberry, Plums, cherries, etc. can be mentioned. Peach such as yellow peach and white peach, pear, pear, apple, plum, apricot, plum or loquat are preferable, and peach such as yellow peach and white peach is more preferable. The variety of each fruit is not particularly limited.

  The Rosaceae fruit has a size (diameter or major axis) in the range of 40 to 80 mm, preferably 50 to 75 mm. If it is out of this range, the effects of the present invention may not be sufficiently obtained.

The prepared Rosaceae fruit is usually first washed with water and the seeds are removed, and then cut into 1/8 to half of the Rosaceae fruit, which is one of the characteristics of the present invention. This cutting may be performed manually using a knife or the like, or may be automatically performed using various devices for cutting fruit. In the present invention, how to cut the Rosaceae fruits, among the many possibilities, by adopting as a component the process of cutting the rosaceae fruits of the size to 1/8 to half Thus, it is possible to reduce the burden of removing foreign substances and foreign substances and performing inspection work, and to sufficiently exhibit the browning suppression effect with respect to the heating conditions set in the present invention. In other words, cutting less than 1/8 increases the burden of removing contaminants and foreign matter and inspecting work, which may result in excessive heating, while cutting more than half reduces yield and work efficiency. However, there is a risk that heating will be insufficient.
In the present invention, “cut to 1/8 to half” means cut (divided) into a size within a range of 1/8 to half of the volume of the pulp before cutting (ie, the portion of the pulp from which the seed has been removed). ) Means. Also, in addition to equal division of 8 equal parts, 6 equal parts, 4 equal parts, 2 equal parts, etc., when 1/8 cut and 1/2 cut are mixed, 1/4 cut and 1/2 cut are A case where the cut sizes are different from each other, such as a case where they are mixed, is included. However, an equally divided cut that can make the pulp hardness after blanching as uniform as possible is preferable. The size of each pulp after equal division may not be completely the same, and the error of size may be within 10%, within 8%, within 5%, or within 3%.
The mode of cutting is not limited. In the case of cutting 3 to 8 rosaceae fruits, comb cutting, ring cutting, random cutting and the like can be exemplified, and comb cutting is preferable. In the case of 1/8 cut, first, it is divided into four parts (preferably divided into four equal parts), and then cut into two parts (preferably divided into two equal parts) in a direction perpendicular to the cut direction of the four divided parts. An aspect may be sufficient.
The size of the rose fruit after cutting is not particularly limited as long as it is cut to 1/8 to half. Preferably, the thickness of the thinnest part is 8 mm or more, more preferably It is 9 mm or more.

  Prior to the branching process that follows this cutting process, in order to obtain the effect of the blanching (heat treatment) sufficiently, seed (nuclear) removal, fruit pattern removal, removal of flower arrangements, and skinning are performed in advance. It is desirable to finish processing such as sorting and removing foreign substances and foreign matters. In addition, although these processes are normally performed after cutting of a fruit, it is not limited in this invention in which step it performs. Further, the order in which these processes are performed is not particularly limited. For example, the seeding treatment can be performed manually using an instrument having a spoon-shaped cutter or the like, or can be performed using a seeding device in which the seeding operation is mechanized. In addition, seed fragments, fruit pattern residue, flower buds, skin residue, etc., discolored parts, damaged parts, and hair, insects, plastic, metal, paper, stone, glass, wood fragments, etc. The removal can be carried out by using a dedicated machine or instrument for automatic removal, in addition to sorting and removing by visual inspection by an operator placed on the production line. The skin can be peeled off, for example, by dipping in a dilute sodium hydroxide solution of about 5% and then using hand peeling or a dedicated machine. In addition, in order to make it easy to peel, you may perform the process etc. which steam a Rosaceae fruit and apply water vapor | steam to the surface before peeling.

(Branching process)
The rosaceae fruit cut in the cutting step is then subjected to blanching (heating treatment) in the blanching step. The blanching is performed at 80 to 100 ° C., preferably 90 to 100 ° C., for 5 to 20 minutes, preferably 7 to 13 minutes. One of the features of the present invention is that, with respect to blanching, the temperature range and the time range in which browning can be suppressed while maintaining the hardness of the pulp after thawing are examined in detail, and based on the examination results, The heating conditions are optimized in the temperature range and time range. If the temperature and time of blanching are lower than the lower limit of the above setting range, the browning suppression effect will be insufficient, while if higher than the upper limit of the above setting range, the hardness of the pulp will be reduced and the texture and taste will be reduced. Damaged. The blanching is usually performed by immersing in hot water in a water bath in the above temperature range, but steam blanching to which water vapor is applied may be used, and the method is not particularly limited.

  In addition, the blanching may be heat-treated so that the internal temperature of the cut rose fruit reaches 80 ° C or higher, preferably 85 to 95 ° C. For example, when performing blanching under conditions where the ambient temperature of the Rosaceae fruit increases with time, for example, when performing in an atmosphere where the temperature of the water is increased by immersing in water and heating, The state where the central temperature of the Rosaceae fruit is 80 ° C. or higher is preferably performed for 1 to 15 minutes, and preferably the state of 85 to 95 ° C. is continued for 1 to 5 minutes.

(Cooling process)
The rosaceae fruit subjected to the blanching treatment is immediately cooled in order to increase the freezing efficiency. Conditions and methods for cooling are not particularly limited. For example, cooling is performed in water or in an air atmosphere at 5 to 30 ° C. for 1 to 30 minutes.

(Freezing process)
After cooling, the Rosaceae fruit is frozen to obtain a frozen product of the Rosaceae fruit which is the object of the present invention. The conditions and method for freezing are not necessarily limited, but are usually left for about 1 to 100 minutes at an ambient temperature of −95 to −20 ° C. for freezing treatment. From the standpoint of maintaining the hardness and flavor of the fruit, it is particularly preferable to perform individual quick freezing at −30 to −20 ° C. for 20 to 70 minutes, preferably 30 to 40 minutes. In addition, a freezing device such as an IQF device, air blast, or block freezing device can be used for freezing, but it is preferable to use an IQF device in view of the fact that individual quick freezing is preferable. During freezing, it is preferable to provide a space between the products so that air circulates between the rose fruit products. If there is no space between the products, even if cold air is blown at high speed, the inside of the product may freeze slowly. In order to prevent the growth of pathogenic microorganisms, it is important to cool the hot spot of the Rosaceae fruit product as quickly as possible. When taking out from the freezer after completion of freezing, the ambient temperature is −18 in order to minimize exposure to warm air and moisture, to quickly move to a freezer warehouse, and to prevent deterioration in texture and flavor. It is desirable to store the temperature so that the temperature change is at a minimum at a temperature not higher than ° C.

  The frozen product of the Rosaceae fruit obtained by the above production method can be thawed by any thawing method to obtain a thawing product of the Rosaceae fruit without browning, in which the original hardness of the fruit is sufficiently maintained. When the Rosaceae fruit is yellow peach or white peach, the preferable pulp hardness after thawing of the frozen product obtained in the present invention is 0.4 kg or more. More preferably, it is 0.5 kg or more, More preferably, it is 0.6 kg or more. If the pulp hardness is less than 0.4 kg, the texture becomes worse, and the pulp may collapse during further processing or the shape cannot be maintained after processing, such being undesirable. The thawing method may be appropriately selected, and examples include thawing in a refrigerator, natural thawing where a frozen product is allowed to stand at room temperature, thawing by immersing in water, and thawing with a microwave oven.

(Measurement method of pulp hardness)
In the present invention, the method for measuring the pulp hardness is not particularly limited. For example, a destructive method such as measuring the hardness by penetrating a plunger or the like, and a nondestructive method such as measuring a resistance force against external compression, preferably a nondestructive method is adopted. The measuring instrument is not particularly limited, and a commercially available instrument may be used. However, when a nondestructive measuring method is adopted, for example, a fruit hardness tester manufactured by Fujiwara Seisakusho Co., Ltd. may be used. May be selected (for example, KM type, MT type, or CF type). The measurement timing of the flesh hardness is arbitrary as long as the frozen fruit is sufficiently thawed, but preferably, the measurement object is one that has passed a certain time from the start of standing at room temperature, for example, 6 hours and 12 hours from the start of standing at room temperature. After 18 hours, 24 hours, or 30 hours, preferably 24 hours have passed.

(Browning confirmation method)
As confirmation of the effect of the present invention, it can be confirmed whether the inside of the frozen fruit turns brown when exposed to air. Although the method is not particularly limited, for example, the obtained frozen rose family fruit (for example, yellow peach or white peach) is cut so that the center is exposed to the air, and the cut product is allowed to stand at room temperature and naturally thawed. After a certain period of time after thawing (for example, 6 hours, 12 hours, 18 hours, 24 hours, or 30 hours), the presence or absence of browning of the cross-section exposed in the air of the thawed product is visually confirmed. The presence or absence can be evaluated.
Alternatively, the obtained frozen rose fruit (for example, yellow peach or white peach) is cut so that the center is exposed to the air, guaiacol is sprayed on the cross section of the cut product, and the sprayed product is left at room temperature. It may be naturally thawed, and the presence or absence of browning may be evaluated by visually confirming the presence or absence of browning on the spray surface after a certain time.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to the examples.

(Example 1)
Yellow peach (major axis: 55-75 mm) was obtained as a raw material. After washing, seeding, fruit patterning, etc. were performed manually, half-cut, and peeled off by dipping in a 5% sodium hydroxide solution. The thickness of the pulp after cutting (thickness from the center to the surface) was almost uniform and was about 12 to 18 mm. Then, the peeled fruit peel, bruise, and nucleus residue were removed. Thereafter, blanching was performed by immersing in warm water of 88 ° C. for 10 minutes. The average fruit internal temperature after blanching was 82 ° C. After blanching, it was cooled by exposure to water at 20 ° C. for 4 minutes. Next, using an IQF apparatus, a freezing treatment was performed at −25 ° C. for 70 minutes, and after that, by visual selection and removal of foreign matters, a frozen product of yellow peach was obtained. The average surface temperature of the frozen product after the freezing treatment was -24 ° C.
The obtained frozen product of yellow peach is cut in half so that the inside of the pulp is exposed, left to stand in a room temperature atmosphere, naturally thawed, and visually observed for browning of the thawed product 24 hours after thawing It was evaluated by. Also, the frozen product of the yellow peach obtained was allowed to stand in a room temperature atmosphere for 24 hours to thaw naturally, and the fruit hardness of the thawed product was measured using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.). The average value was determined by pressing the surface of the fruit in the vicinity of the center of the fruit in a circle. In addition, the defrosted fruit was mounted on the rubber | gum stand so that hardness might be measured so that the defrosted fruit might not deform | transform by pressing of a fruit hardness meter (a following example and a comparative example are also the same). The results are shown in Table 1.

(Example 2)
Yellow peach (major axis: 50-75 mm) was obtained as a raw material. After washing, seeding, fruit patterning, etc. were performed manually, half-cut, and peeled off by dipping in a 5% sodium hydroxide solution. The thickness of the pulp after cutting (thickness from the center to the surface) was almost uniform and was about 13 to 20 mm. Then, the peeled fruit peel, bruise, and nucleus residue were removed. Then, blanching was performed by immersing in 90 ° C. warm water for 9 minutes. The average fruit internal temperature after blanching was 83 ° C. After blanching, it was cooled by exposure to water at 20 ° C. for 4 minutes. Next, using an IQF apparatus, a freezing treatment was performed at −30 ° C. for 40 minutes, and after that, by visual selection and removal of foreign matters, a frozen product of yellow peach was obtained. The average surface temperature of the frozen product after the freezing treatment was -24 ° C.
The obtained frozen product of yellow peach is cut in half so that the inside of the pulp is exposed, left to stand in a room temperature atmosphere, naturally thawed, and visually observed for browning of the thawed product 24 hours after thawing It was evaluated by. Also, the frozen product of the yellow peach obtained was allowed to stand in a room temperature atmosphere for 24 hours to thaw naturally, and the fruit hardness of the thawed product was measured using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.). The average value was determined by pressing the surface of the fruit in the vicinity of the center of the fruit in a circle. The results are shown in Table 1.

(Example 3)
White peach (major axis: 50-70 mm) was obtained as a raw material. After washing, seeding, fruit pattern removal, etc. were performed manually, half-cut, and peeled by dipping in a 5% sodium hydroxide solution. The thickness of the pulp after cutting (thickness from the center to the surface) was almost uniform and was about 9 to 14 mm. Then, the peeled fruit peel, bruise, and nucleus residue were removed. Thereafter, blanching was performed by immersing in 98 ° C. warm water for 12 minutes. The average fruit internal temperature after blanching was 92 ° C. After blanching, it was cooled by exposure to water at 20 ° C. for 10 minutes. Next, using an IQF apparatus, a freezing treatment was performed at −30 ° C. for 20 minutes, and thereafter, a frozen product of white peach was obtained by visual selection and removal of foreign substances. The average surface temperature of the frozen product after the freezing treatment was −19 ° C.
The obtained white peach frozen product is cut in half so that the inside of the pulp is exposed, left to stand in a room temperature atmosphere, and naturally thawed. After thawing, the thawed product is visually checked for browning. evaluated. In addition, the obtained white peach frozen product was allowed to stand in a room temperature atmosphere for 24 hours to thaw naturally. It was pressed against the surface of the fruit (near the center of the fruit) and measured to obtain an average value. The results are shown in Table 1.

(Comparative Example 1)
White peach (major axis: 50-70 mm) was obtained as a raw material. After washing, seeding, fruit patterning, etc. were performed manually, half-cut, and peeled off by dipping in a 5% sodium hydroxide solution. The thickness of the pulp after cutting (thickness from the center to the surface) was almost uniform and was about 10 to 15 mm. Then, the peeled fruit peel, bruise, and nucleus residue were removed. Thereafter, blanching was performed by immersing in warm water of 98 ° C. for 4 minutes. The average fruit internal temperature after blanching was 70 ° C. After blanching, it was cooled by exposure to water at 20 ° C. for 10 minutes. Next, using an IQF apparatus, a freezing treatment was performed at −30 ° C. for 20 minutes, and after that, by visual selection and removal of foreign matters, a white peach frozen product was obtained. The average surface temperature of the frozen product after the freezing treatment was −19 ° C.
The obtained white peach frozen product is cut in half so that the inside of the pulp is exposed, left to stand in a room temperature atmosphere, and thawed naturally. After thawing, the thawed product is visually checked for browning. evaluated. In addition, the obtained white peach frozen product was allowed to stand in a room temperature atmosphere for 24 hours to thaw naturally, and the fruit hardness of the thawed product was measured using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.). It was pressed against the surface of the fruit (near the center of the fruit) and measured to obtain an average value. The results are shown in Table 1.

(Comparative Example 2)
White peach (major axis: 50-70 mm) was obtained as a raw material. After washing, seeding, fruit patterning, etc. were performed manually, half-cut, and peeled off by dipping in a 5% sodium hydroxide solution. The thickness of the pulp after cutting (thickness from the center to the surface) was almost uniform and was about 11 to 15 mm. Then, the peeled fruit peel, bruise, and nucleus residue were removed. Thereafter, blanching was performed by immersing in 98 ° C. warm water for 26 minutes. The average fruit internal temperature after blanching was 90 ° C. After blanching, it was cooled by exposure to water at 20 ° C. for 10 minutes. Next, using an IQF apparatus, a freezing treatment was performed at −30 ° C. for 20 minutes, and after that, by visual selection and removal of foreign matters, a white peach frozen product was obtained. The average surface temperature of the frozen product after the freezing treatment was −19 ° C.
The obtained white peach frozen product is cut in half so that the inside of the pulp is exposed, left to stand in a room temperature atmosphere, and thawed naturally. After thawing, the thawed product is visually checked for browning. evaluated. In addition, the obtained white peach frozen product was allowed to stand in a room temperature atmosphere for 24 hours to thaw naturally, and the fruit hardness of the thawed product was measured using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.). It was pressed against the surface of the fruit (near the center of the fruit) and measured to obtain an average value. The results are shown in Table 1.

  As can be seen from Table 1, in Examples 1 to 3, browning after thawing was not observed, and the hardness inherent to the yellow peach or white peach as a raw material was sufficiently maintained. On the other hand, in Comparative Example 1, browning after thawing was observed, and Comparative Example 2 was too soft compared to Examples 1-3.

(Example 4)
Yellow peach (major axis: 55-75 mm) was obtained as a raw material. After washing, seeding, fruit pattern removal, etc. were carried out by hand, and a 1/8 cut of comb cutting was performed, and the skin was peeled off by dipping in a 5% sodium hydroxide solution. The thickness of the pulp after cutting (thickness from the center to the surface) was approximately uniform and was about 12 to 17 mm, and the thickness around the thinnest seed was about 9 to 10.5 mm. Then, the peeled fruit peel, bruise, and nucleus residue were removed. Then, blanching was performed by immersing in warm water at 85 ° C. for 7 minutes. The average fruit internal temperature after blanching was 81 ° C. After blanching, it was cooled by exposure to water at 20 ° C. for 4 minutes. Next, using an IQF apparatus, a freezing treatment was performed at −25 ° C. for 70 minutes, and after that, by visual selection and removal of foreign matters, a frozen product of yellow peach was obtained. The average surface temperature of the frozen product after the freezing treatment was -24 ° C.
The resulting frozen product of yellow peach is further cut in half so that the inside of the pulp is exposed, left to stand in a room temperature atmosphere, naturally thawed, and whether the thawed product is browned 24 hours after thawing Visual evaluation was made. Also, the frozen product of the yellow peach thus obtained was allowed to stand in a room temperature atmosphere for 24 hours to naturally thaw, and the fruit hardness of the thawed product was measured using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.). Measurement was performed by pressing against the surface of a thin seed, and the average value was obtained. The results are shown in Table 2.

(Example 5)
Yellow peach (major axis: 50-75 mm) was obtained as a raw material. After washing, seeding, fruit pattern removal, etc. were carried out by hand, and a 1/8 cut of comb cutting was performed, and the skin was peeled off by dipping in a 5% sodium hydroxide solution. The thickness of the pulp after cutting (thickness from the center to the surface) was almost uniform, about 11 to 16 mm, and the thickness around the thinnest seed was about 9 to 11 mm. Then, the peeled fruit peel, bruise, and nucleus residue were removed. Thereafter, blanching was performed by immersing in warm water at 85 ° C. for 10 minutes. The average fruit internal temperature after blanching was 83 ° C. After blanching, it was cooled by exposure to water at 20 ° C. for 4 minutes. Next, using an IQF apparatus, a freezing treatment was performed at −30 ° C. for 40 minutes, and after that, by visual selection and removal of foreign matters, a frozen product of yellow peach was obtained. The average surface temperature of the frozen product after the freezing treatment was -27 ° C.
The resulting frozen product of yellow peach is further cut in half so that the inside of the pulp is exposed, left to stand in a room temperature atmosphere, naturally thawed, and whether the thawed product is browned 24 hours after thawing Visual evaluation was made. The obtained frozen product of yellow peach is left to stand in a room temperature atmosphere for 24 hours to naturally thaw, and the fruit hardness of the thawed product is measured using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.). Measurements were made by pressing against the surface of the thinnest seed, and the average value was obtained. The results are shown in Table 2.

(Example 6)
White peach (major axis: 50-70 mm) was obtained as a raw material. After washing, seeding, fruit pattern removal, etc. were carried out by hand, and a 1/8 cut of comb cutting was performed, and the skin was peeled off by dipping in a 5% sodium hydroxide solution. The thickness of the pulp after cutting (thickness from the center to the surface) was approximately uniform, about 10 to 15 mm, and the thickness around the thinnest seed was about 9 to 10.5 mm. Then, the peeled fruit peel, bruise, and nucleus residue were removed. Thereafter, blanching was performed by immersing in warm water of 90 ° C. for 13 minutes. The average fruit internal temperature after blanching was 85 ° C. After blanching, it was cooled by exposure to water at 20 ° C. for 10 minutes. Next, using an IQF apparatus, a freezing treatment was performed at −30 ° C. for 20 minutes, and after that, by visual selection and removal of foreign matters, a white peach frozen product was obtained. The average surface temperature of the frozen product after the freezing treatment was −22 ° C.
The obtained white peach frozen product is further cut in half so that the inside of the pulp is exposed, left in a room temperature atmosphere and naturally thawed, and the thawed product is visually checked for browning 24 hours after thawing. It was evaluated by. In addition, the obtained white peach frozen product is allowed to stand for 24 hours in a room temperature atmosphere and thawed naturally, and the fruit hardness of the thawed product is measured using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.). Measurements were made by pressing against the surface around the seed, and the average value was obtained. The results are shown in Table 2.

(Comparative Example 3)
White peach (major axis: 50-70 mm) was obtained as a raw material. After washing, seeding, fruit pattern removal, etc. were carried out by hand, and a 1/8 cut of comb cutting was performed, and the skin was peeled off by dipping in a 5% sodium hydroxide solution. The thickness of the pulp after cutting (thickness from the center to the surface) was approximately uniform, about 10 to 14 mm, and the thickness around the thinnest seed was about 9 to 10 mm. Then, the peeled fruit peel, bruise, and nucleus residue were removed. Thereafter, blanching was performed by immersing in 90 ° C. warm water for 2 minutes. The average fruit internal temperature after blanching was 75 ° C. After blanching, it was cooled by exposure to water at 20 ° C. for 10 minutes. Next, using an IQF apparatus, a freezing treatment was performed at −30 ° C. for 20 minutes, and after that, by visual selection and removal of foreign matters, a white peach frozen product was obtained. The average surface temperature of the frozen product after the freezing treatment was -21 ° C.
The obtained white peach frozen product is further cut in half so that the inside of the pulp is exposed, left in a room temperature atmosphere and naturally thawed, and the thawed product is visually checked for browning 24 hours after thawing. It was evaluated by. In addition, the obtained white peach frozen product is allowed to stand for 24 hours in a room temperature atmosphere and thawed naturally, and the fruit hardness of the thawed product is measured using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.). The average value was obtained by pressing the surface around the seed. The results are shown in Table 2.

(Comparative Example 4)
White peach (major axis: 50-70 mm) was obtained as a raw material. After washing, seeding, fruit pattern removal, etc. were carried out by hand, and a 1/8 cut of comb cutting was performed, and the skin was peeled off by dipping in a 5% sodium hydroxide solution. The thickness of the pulp after cutting (thickness from the center to the surface) was almost uniform, about 11 to 16 mm, and the thickness around the thinnest seed was about 9 to 11 mm. Then, the peeled fruit peel, bruise, and nucleus residue were removed. Thereafter, blanching was performed by immersing in warm water of 95 ° C. for 24 minutes. The average fruit internal temperature after blanching was 92 ° C. After blanching, it was cooled by exposure to water at 20 ° C. for 10 minutes. Next, using an IQF apparatus, a freezing treatment was performed at −30 ° C. for 20 minutes, and after that, by visual selection and removal of foreign matters, a white peach frozen product was obtained. The average surface temperature of the frozen product after the freezing treatment was -23 ° C.
The obtained white peach frozen product is further cut in half so that the inside of the pulp is exposed, left in a room temperature atmosphere and naturally thawed, and the thawed product is visually checked for browning 24 hours after thawing. It was evaluated by. Also, the frozen product of yellow peach obtained is allowed to stand in a room temperature atmosphere and naturally thawed, and the fruit hardness of the thawed product is measured using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.). An average value was determined by pressing against the rotating surface. The results are shown in Table 2.

  As can be seen from Table 2, in Examples 4 to 6, browning after thawing was not observed, and the hardness inherent to yellow peach or white peach as a raw material was sufficiently maintained. On the other hand, in Comparative Example 3, browning after thawing was observed, and Comparative Example 4 was too soft compared to Examples 1-3.

Claims (9)

A method for producing a frozen product of a rose family fruit,
A cutting step of cutting a rosaceae fruit having a size of 40 to 80 mm into 1/8 to a half,
A blanching step of performing a heat treatment at 80 to 100 ° C. for 5 to 20 minutes on the rosaceae fruit cut in 1/8 to half;
A cooling step of performing a cooling treatment on the heat-treated rose fruit,
A method for producing a frozen product of the Rosaceae fruit, comprising: a freezing step of freezing the cooled Rosaceae fruit.   The manufacturing method according to claim 1, wherein in the blanching step, heat treatment is performed at 80 to 100 ° C. for 7 to 13 minutes on the rosaceae fruit cut in 1/8 to half.   The manufacturing method of Claim 1 which heat-processes in the said blanching process so that the pulp internal temperature of the said Rosaceae fruit reaches 80 degreeC or more.   The said cooling process WHEREIN: The manufacturing method of any one of Claims 1-3 which performs the cooling process for 1 to 30 minutes at 5-30 degreeC to the said Rosaceae fruit heat-processed.   The manufacturing method according to any one of claims 1 to 4, wherein in the freezing step, the cooled rosaceae fruit is subjected to a freezing treatment at -95 to -20 ° C for 1 to 100 minutes.   The manufacturing method according to any one of claims 1 to 5, wherein the Rosaceae fruit is selected from the group consisting of peach, pear, pear, apple, plum, apricot, plum, and loquat.   The manufacturing method of any one of Claims 1-6 whose said Rosaceae fruit is yellow peach or white peach.   The manufacturing method according to any one of claims 1 to 7, wherein the Rosaceae fruit is yellow peach or white peach, and the flesh hardness after thawing of the frozen product of the Rosaceae fruit is 0.4 kg or more.   The manufacturing method according to any one of claims 1 to 8, wherein the frozen product of the Rosaceae fruit is one in which browning of the pulp after thawing is prevented.