JP2542945B2 - Manufacturing method for packaging sliced apples, etc. - Google Patents
Manufacturing method for packaging sliced apples, etc.Info
- Publication number
- JP2542945B2 JP2542945B2 JP11253490A JP11253490A JP2542945B2 JP 2542945 B2 JP2542945 B2 JP 2542945B2 JP 11253490 A JP11253490 A JP 11253490A JP 11253490 A JP11253490 A JP 11253490A JP 2542945 B2 JP2542945 B2 JP 2542945B2
- Authority
- JP
- Japan
- Prior art keywords
- apple
- apples
- packaging
- gas
- ascorbic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Packaging Frangible Articles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、消費者がナイフを用いることなく食するこ
とができるリンゴを生鮮な状態で供給する、包装スライ
スリンゴの製造方法に関するものである。Description: FIELD OF THE INVENTION The present invention relates to a method for producing packaged sliced apples, which supplies apples that can be consumed by consumers without using a knife in a fresh state.
発明の背景と従来の技術 リンゴは大衆に愛好される果物で持ち運びも便利であ
る。しかし、みかんのように素手で皮を剥くことができ
ず、また1個の大きさが小食化傾向の消費者にとってや
ゝもて余し気味となる消費上の欠点がある。また、生鮮
果実を割截したり、剥皮すると、自然酸化によって短時
間のうちに褐変し、食品的価値を失うことは日常よく経
験される事実である。細切リンゴを食塩水に浸漬する家
庭段階の品質保持方法は、褐変の進行をある程度抑制す
るが、気慰め程度の効果でしかない。BACKGROUND OF THE INVENTION AND PRIOR ART Apples are popular fruits and are easy to carry. However, there is a disadvantage in consumption that one skin cannot be peeled with bare hands like mandarin orange, and one size is too much for consumers who tend to eat less. In addition, it is a common fact that when fresh fruit is cracked or peeled, it naturally browns in a short time and loses its food value. The household quality preservation method of immersing finely chopped apples in saline solution suppresses the progress of browning to some extent, but it is only a comforting effect.
一方、各種食品の品質保持方法として、ポリエチレン
等のフィルム包装や、KOP等の包材による真空包装、あ
るいは窒素置換フィルム包装が広く採用されているが、
リンゴ細片に適用した場合には期待した品質保持効果は
得られていない。On the other hand, as a method for maintaining the quality of various foods, film packaging such as polyethylene, vacuum packaging with packaging material such as KOP, or nitrogen substitution film packaging is widely adopted.
When applied to apple strips, the expected quality retention effect is not obtained.
このようなリンゴの特性と既存品質保持技術の限界性
とにより、スライスリンゴの適切な加工方法、品質保持
技術は、従来知られていなかった。Due to such characteristics of apples and the limitations of existing quality preservation techniques, suitable processing methods and quality preservation techniques for sliced apples have not been known.
(従来の技術) 青果物またはそのカット加工品等の貯蔵ないしは品質
保持の方法については、見かけ上もしくは部分的に本発
明と類似する技法がいくつか知られている。しかし、
「加工青果物」の新概念に基づいて鋭意研究された本発
明の技術的思想とは、いずれも根底から相異なる。念の
ため疑似的技術を精査すると次のようである。(Prior Art) Regarding the method for storing or maintaining the quality of fruits and vegetables or cut processed products thereof, some techniques apparently or partially similar to those of the present invention are known. But,
The technical idea of the present invention, which has been earnestly studied based on the new concept of "processed fruits and vegetables", is fundamentally different. To be on the safe side, the pseudo-technique is as follows.
(1)青果物(無加工品)の貯蔵技術として従来一般に
知られている方法の一つは、いわゆるCA貯蔵である。そ
の趣旨は、酸素濃度10%以下,二酸化炭素濃度1〜10
%,相対湿度80%以上のガス組成の雰囲気内に青果物を
貯蔵するもので、無酸素状態の雰囲気を造成するもので
ない。別の一法は、いわゆる減圧貯蔵で、貯蔵室内をわ
ずかに減圧状態にすることにより、青果物から生成され
るエチレンの拡散を助長しようとするもので、酸素分圧
を低下するだけで酸素除去やエチレン除去の技法ではな
い。(1) One of the methods generally known as a storage technology for fruits and vegetables (unprocessed products) is so-called CA storage. The purpose is to have an oxygen concentration of 10% or less and a carbon dioxide concentration of 1-10.
%, The relative humidity is 80% or more, the fruits and vegetables are stored in an atmosphere of a gas composition, and an atmosphere of anoxic state is not created. Another method is so-called decompression storage, which aims to promote diffusion of ethylene produced from fruits and vegetables by slightly depressurizing the inside of the storage chamber. It is not a technique for removing ethylene.
これらの改良技術とされる「青果物等の貯蔵方法」
(特許出願公開、昭64−85038)は、部分的に窒素ガス
を補給したり、わずかな減圧状態に導くことなどを特徴
とはするが、貯蔵庫の雰囲気ガスとして、空気(酸
素),二酸化炭素,窒素あるいはエチレンを一定水準に
保ち、それらの存在を肯定的に認めている。"A method of storing fruits and vegetables" that is said to be an improved technology
(Patent application publication, Sho 64-85038) is characterized by partially supplementing nitrogen gas or leading to a slight depressurized state, but the atmosphere gas of the storage is air (oxygen), carbon dioxide. , Keeping nitrogen or ethylene at a certain level, and positively recognizing their existence.
(2)包装容器内に青果物とエチレン除去剤を共存させ
て青果物の鮮度保持を図る方法(特許出願公開,平1−
211446:青果物の追熱・老化防止法)は、容器内のエチ
レン濃度を相対的に低下させる技法であって、空気成分
を除去した条件下の青果物貯蔵法ではなく、また窒素ガ
ス置換という技術的思想の方法でもない。(2) A method of maintaining the freshness of fruits and vegetables by coexisting the fruits and vegetables and an ethylene removing agent in the packaging container (Patent application publication, Hei 1-
211446: A method for reheating and preventing aging of fruits and vegetables) is a technique for relatively lowering the ethylene concentration in a container, and is not a method for storing fruits and vegetables under conditions where air components have been removed, and is also a technical method of nitrogen gas replacement. It's not a way of thinking.
(3)カット野菜のフィルム包装を機械的に簡易化した
技術は、カット野菜切断面の褐変や、エタノールなどの
異臭発生を抑止することを意図している−(特許出願公
開、昭64−34237:カット野菜自動脱気包装装置)一が、
ガス透過性プラスチックフィルムの使用を前提条件とす
る。それゆえ、脱気操作を施しても、無酸素状態を造成
する技術ではない。(3) The technology of mechanically simplifying the packaging of cut vegetables into a film is intended to suppress browning of cut surfaces of cut vegetables and generation of offensive odors such as ethanol- (Patent Application Publication, Sho 64-34237). : Automatic deaeration packaging device for cut vegetables)
The prerequisite is the use of gas permeable plastic film. Therefore, even if a deaeration operation is performed, it is not a technique for creating an anoxic state.
(4)目的物の包装技術とは無関係に、カットした植物
部分を一定の化学組成からなる水溶液に浸漬処理するこ
とにより、目的物の貯蔵寿命を延長しようとする技術が
ある(特許出願公開、平1−160451)。この化学的処理
は『アスコルビン酸に代表される抗酸化剤、クエン酸に
代表される酸剤、酸性ピロリン酸ナトリウムに代表され
るアルカリ金属酸性ポリリン酸塩(金属イオン封鎖
剤)、および塩化カルシウムに代表される無機クロリド
酵素阻害剤』の4種類の化合物を一つに配合した水溶液
にカットしたリンゴなどを短時間浸漬処理するだけの技
術である。これに対して本発明者の知見によれば、この
ような化学的処理はリンゴの褐変防止には有効である
が、この処理だけによって2〜3日以上リンゴを生鮮状
態に保持することは至難で、むしろ半乾燥品化すること
を免れない。(4) Irrespective of the packaging technology for the target, there is a technique for extending the shelf life of the target by immersing the cut plant part in an aqueous solution having a certain chemical composition (Patent Application Publication, Flat 1-160451). This chemical treatment is applied to “antioxidants such as ascorbic acid, acid agents such as citric acid, alkali metal acid polyphosphates (sequestering agents) such as sodium acid pyrophosphate, and calcium chloride. It is a technology that only apples cut into an aqueous solution containing four kinds of compounds of "inorganic chloride enzyme inhibitors" are cut in a short time. On the other hand, according to the knowledge of the present inventor, such a chemical treatment is effective for preventing browning of apples, but it is extremely difficult to keep apples in a fresh state for 2-3 days or longer only by this treatment. Therefore, it is inevitable that it will be semi-dried.
(5)一種の果実ゼリーの製造において、果実の前処理
としてアスコルビン酸などの有機酸水溶液に浸漬し、別
途に調整したゼリー液とともに包装容器に密封する方法
がある。この場合丸果実だけでなく、剥皮した果実、カ
ットした果実にも本法が適用されるとして、「手で剥皮
した夏みかん」および、「剥皮、輪切りしたキウイフル
ーツ」についての2実施例が示されているが、カットも
しくはスライスしたリンゴについての適用性は全く示さ
れていない(特許出願公開、平2−27953)。(5) In the production of a kind of fruit jelly, there is a method of pre-treating a fruit by immersing it in an aqueous solution of an organic acid such as ascorbic acid and sealing it in a packaging container together with a separately prepared jelly solution. In this case, not only round fruits but also peeled fruits and cut fruits are supposed to be applied to this method, and two examples of "hand peeled summer mandarin oranges" and "peeled and sliced kiwi fruits" are shown. However, the applicability to cut or sliced apples is not shown at all (Patent Application Publication, Hei 2-27953).
また、酸素バリヤー性包装容器に果実とゼリー液とを
封入する技法も付加されているが、脱気、その他の技術
的操作は含まれていない。Also, a technique of enclosing fruit and jelly liquid in an oxygen barrier packaging container is added, but deaeration and other technical operations are not included.
(6)青果物の中でも品痛みしやすいサクランボについ
て、エチレン吸収剤を使用し、ガスバリヤー性フィルム
包装した後、一定の温度処理を行う「サクランボの保存
方法」(特許出願公開、昭63−112944)がある。このサ
クランボの保存方法においては、包装容器内の酸度濃度
を1〜15%に保持することを技術的な特徴としており、
真空操作や窒素充填を行うものではない。(6) Regarding cherries that tend to be painful among fruits and vegetables, "a method for storing cherries" in which ethylene absorbent is used, a gas barrier film is packaged, and then a certain temperature treatment is performed (patent application publication, Sho 63-112944). There is. In this cherry storage method, the technical feature is to maintain the acidity concentration in the packaging container at 1 to 15%,
It does not perform vacuum operation or nitrogen filling.
(7)さらに、「新鮮な果実片の貯蔵法」(特許出願公
開、昭64−20056)として、ガスバリヤー性容器に密封
する方法がある。この方法は、目的の果実片から二酸化
炭素の発生を促すなどの独自の生化学反応的理論を技術
的な背景としており、容器内の酸素の混在を肯定視する
ものである。(7) Furthermore, as a "storage method for fresh fruit pieces" (Patent Application Publication, Sho 64-20056), there is a method of sealing in a gas barrier container. This method is based on an original biochemical reaction theory such as promoting the generation of carbon dioxide from the target fruit pieces, and affirms the mixing of oxygen in the container.
したがって必ずしも、真空操作や窒素充填を行わない
が、二酸化炭素や酸素との共存下で窒素やヘリウムなど
の不活性ガスを混在させる包装技術も含まれるものとし
ている。Therefore, it is not always necessary to perform vacuum operation or nitrogen filling, but it also includes packaging technology in which an inert gas such as nitrogen or helium is mixed in the presence of carbon dioxide or oxygen.
以上を要するに、見かけ上、または部分的に類似する
先行技術があるとしても、それらはいずれも、ある程度
の濃度水準で酸素、二酸化炭素、エチレン等のガス体の
存在を積極的ないしは肯定的に認める方法、技術であ
り、窒素以外のこれらのガス体を極力拝除する(実用的
にゼロにする)本発明の思想とは根底から異なる。In short, even if there are apparently or partially similar prior arts, they all positively or positively recognize the presence of gaseous bodies such as oxygen, carbon dioxide, and ethylene at a certain concentration level. It is a method and a technique, and is fundamentally different from the idea of the present invention in which these gas bodies other than nitrogen are removed as much as possible (practically zero).
また、本発明のように、全固形分濃度1%未満の希薄
水溶液によるリンゴ細片の浸漬処理、並びに、そのよう
な化学的な還元処理と、物理的機械的な還元的雰囲気の
造成とを組み合わせたスライスリンゴの加工包装方法は
他に見出されない。Further, as in the present invention, the dipping treatment of apple pieces with a dilute aqueous solution having a total solid content concentration of less than 1%, such a chemical reduction treatment, and the creation of a physical-mechanical reducing atmosphere are performed. No other method of processing and packaging combined sliced apples is found.
発明が解決しようとする課題 スライスリンゴの褐変防止法として食塩水浸漬処理の
効果が微弱なことは前述したとおりである。DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention As described above, the effect of salt solution immersion treatment is weak as a method for preventing browning of sliced apples.
本発明者らは、アスコルビン酸(別称、ビタミンC)
水溶液浸漬処理、およびアスコルビン酸のほか数種の品
質保持的食品添加物からなる混合水溶液浸漬処理が、ス
ライスリンゴの褐変防止に有効なことを見出したが、こ
のような薬液浸漬処理による効果の持続性は、室温(15
℃)において2〜3日間程度に留まり、自然状態の色調
と生鮮な食味を長く保持することは難しい。The present inventors have found that ascorbic acid (also known as vitamin C)
We have found that dipping treatment with an aqueous solution and dipping treatment with a mixed aqueous solution consisting of ascorbic acid and several types of quality-preserving food additives are effective in preventing browning of sliced apples. At room temperature (15
It is difficult to maintain the natural color tone and fresh taste for a long time by staying for about 2 to 3 days at (° C).
なおこのような還元的薬液浸漬処理において、その濃
度やpH条件によっては、発黴、軟化、不味等の好ましく
ない現象をもたらすこともあり得る。In such a reductive chemical solution immersion treatment, depending on the concentration and pH conditions, undesirable phenomena such as mold development, softening, and taste may be brought about.
次に、細切リンゴを単なるフィルム包装した場合に
は、外観的に褐変するだけでなく、短時日のうちに変
質、変敗する。また、ガスバリヤー性フィルムを使って
真空包装しただけのものは、保存時間の経過ともに二酸
化炭素やエチレンガスによる内部圧発生により、包装容
器が膨満し、内容物のリンゴの変質・劣化を免れない。
さらにまた、単なる窒素ガス置換包装によっても、1日
程度の品質保持効果はあるが、3日以上の品質保持は困
難である。Next, when the finely chopped apples are simply packaged in a film, not only the appearance of the apples turns brown, but also the apples deteriorate and deteriorate in a short time. Also, if the product is only vacuum-packed using a gas barrier film, the packaging container will swell due to the internal pressure generated by carbon dioxide and ethylene gas over the storage time, and the contents of the apple will be deteriorated and deteriorated. .
Further, even if the packaging is simply replaced with nitrogen gas, there is an effect of maintaining the quality for about one day, but it is difficult to maintain the quality for three days or more.
以上のように、スライスした細切リンゴの褐変防止と
品質保持について、従来知られている化学的手段、物理
的手段では適当な加工方法が見出せなかった。As described above, no suitable processing method has been found for preventing browning and maintaining quality of sliced sliced apples by the conventionally known chemical or physical means.
課題を解決する手段 本発明は上記の課題を解決するために『スライスした
リンゴ細切を一定濃度のL.アスコルビン酸液に浸漬処理
して後、ガスバリヤー性プラスチックフィルム容器に収
納し、真空度を68〜78cm・Hgとし、望ましくは3秒間前
後72〜74cm・Hgの真空度を維持し、引き続いて窒素ガス
を3〜15秒間導入してゲージ圧を10〜60cm・Hg、望まし
くは40cm・Hgに至らしめてヒートシールし、密封するリ
ンゴの加工・包装方法』が、褐変防止と品質保持に有効
なことを見い出したものである。Means for Solving the Problems In order to solve the above-mentioned problems, the sliced apple shredded is immersed in a constant concentration L. ascorbic acid solution and then stored in a gas barrier plastic film container, and the degree of vacuum is Is 68 to 78 cm · Hg, preferably a vacuum degree of 72 to 74 cm · Hg for about 3 seconds is maintained, and then nitrogen gas is introduced for 3 to 15 seconds to obtain a gauge pressure of 10 to 60 cm · Hg, preferably 40 cm · Hg. The method of processing and packaging apples that is heat-sealed and sealed after reaching Hg ”has been found to be effective in preventing browning and maintaining quality.
この際の減圧(真空度)及び窒素封入の工程におい
て、減圧を極度にして例えば74cm・Hg以上の真空度にす
ると、リンゴ組織内の液部分が沸騰し、リンゴの細胞を
損傷するため、反ってリンゴ品質を劣化させる要因とな
る。本発明者らはこの問題点を見出し、解説策を検討し
た結果、上記の真空度範囲が、リンゴ細胞をほとんど損
傷することなく、高真空を保てることに成功した。ま
た、排気した後の窒素封入量が、過小であると不活性窒
素ガスによる還元的雰囲気の効果が小さく、また、過大
であると、包装容器内のリンゴ細片個体同志の移動によ
る擦傷などの二次的損傷が起こり易い。この問題点を解
決するために、上記の窒素封入状態(容器内ガス圧)が
至適であるとの結論を見出したものである。At this time, if the pressure is reduced to a vacuum level of, for example, 74 cm · Hg or more in the vacuum (vacuum) and nitrogen sealing steps, the liquid part in the apple tissue will boil and damage the apple cells, causing warping. It becomes a factor that deteriorates apple quality. The present inventors have found this problem and studied the explanations. As a result, the above-mentioned vacuum range succeeded in maintaining a high vacuum with almost no damage to apple cells. In addition, if the nitrogen filling amount after exhausting is too small, the effect of the reducing atmosphere due to inert nitrogen gas is small, and if it is too large, such as scratches due to movement of apple apple individuals in the packaging container, etc. Secondary damage is likely to occur. In order to solve this problem, the inventors have found that the above-mentioned nitrogen-filled state (gas pressure in the container) is optimal.
次に、上記の方法を用いても、リンゴの種類(品種、
成熟度等)によって褐変防止が困難な場合があることが
見出された。すなわち、「つがる」の褐変防止は比較的
容易であるが、「千秋」のような品種に対しては必ずし
も満足な結果が得られない。そこで、本発明の改良方法
として、上記フィルム包装過程において、予め一般食品
品質保持用の脱酸素剤、二酸化炭素吸収剤、およびエチ
レン吸収剤を各単独に、または、いずれか2種類の組合
せ、ないしは3種類組合せとして、リンゴ細片とともに
包材内に収納し、前記の排気、窒素封入を行うスライス
リンゴ加工方法を発明するにに至った。Next, using the above method, the type of apple (varieties,
It has been found that it may be difficult to prevent browning depending on the maturity etc.). That is, it is relatively easy to prevent browning of "Tsugaru", but satisfactory results are not always obtained for varieties such as "Chiaki". Therefore, as an improved method of the present invention, in the above film packaging process, a deoxidizer for maintaining general food quality, a carbon dioxide absorbent, and an ethylene absorbent are used alone or in combination of any two kinds, or As a combination of three types, the inventors have invented a sliced apple processing method in which the apple pieces are housed in a packaging material, and the exhaust and nitrogen are enclosed.
作用 現段階において、本発明の作用機構を学理的に明言す
るに至らないが、次の四つの作用が機軸となっている。Action At the present stage, the action mechanism of the present invention has not been clarified scientifically, but the following four actions are at the core.
(1)減圧脱気、窒素封入および脱酸素剤添加が、リン
ゴ細胞を損傷せしめぬ限度において、充分な無酸素状態
を保持するために、褐変現象に関与するフェノールオキ
シダーゼ活性が抑止される。化学的還元剤であるアスコ
ルビン酸は物理的操作による無酸素状態の密閉系が形成
される直前の還元状態保持に有効であり、密閉系内にお
いても、さらに補完的役割を果し、これによって全体系
の無酸素・還元状態がいっそう完備される。なお、アス
コルビン酸を含む4種類化合物(食品添加物)混合水溶
液は、褐変およびその他の変質要因にかかわる酸素系の
不活性化に有効に作用する。また、全固形分濃度が1%
未満の希薄水溶液であるため、食味に悪影響を及ぼすこ
ともない。(1) Since deaeration under reduced pressure, nitrogen encapsulation and addition of a deoxidizer maintain a sufficient anoxic state to the extent that apple cells are not damaged, the phenol oxidase activity involved in the browning phenomenon is suppressed. Ascorbic acid, which is a chemical reducing agent, is effective in maintaining the reduced state immediately before the formation of an oxygen-free closed system by physical operation, and plays a complementary role even in the closed system. The oxygen-free / reduced state of the system is even more complete. In addition, the mixed aqueous solution of four kinds of compounds (food additives) containing ascorbic acid effectively acts on the inactivation of oxygen system related to browning and other alteration factors. In addition, the total solid content concentration is 1%
Since it is a dilute aqueous solution of less than 1, it does not adversely affect the taste.
(2)エチレン吸収剤、および二酸化炭素吸収剤は、起
こり得る生化学反応を阻止し、品質劣化原因となるエチ
レンの生成を防止する。二酸化炭素吸収剤は、リンゴ組
織の分解産物を吸収し、起こり得る微生物の嫌気的生育
を阻害する。また、封入窒素ガス圧も、このようなエチ
レンや二酸化炭素の生成反応を抑制する方向に働く結
果、リンゴ細片の品質が元の状態のまま保持される。(2) The ethylene absorbent and the carbon dioxide absorbent prevent biochemical reactions that may occur and prevent the production of ethylene, which causes quality deterioration. Carbon dioxide absorbents absorb the degradation products of apple tissue and inhibit possible anaerobic growth of microorganisms. Further, the enclosed nitrogen gas pressure also acts to suppress such a production reaction of ethylene and carbon dioxide, and as a result, the quality of apple pieces is maintained in the original state.
この機作は、従来、多くの青果物の鮮度保持に提案さ
れている。酸素濃度、二酸化炭素濃度を一定水準に保つ
ガス雰囲気のもとに青果物を貯蔵する概念とは根底から
異なる。本発明においては人工的に封入した窒素ガス以
外の気体成分を極力除去した雰囲気に目的のリンゴ細片
を保持することにより、いわば生化学的活性を休眠させ
た状態で保持させることに特徴がある。This mechanism has hitherto been proposed for keeping the freshness of many fruits and vegetables. It is fundamentally different from the concept of storing fruits and vegetables under a gas atmosphere that keeps oxygen concentration and carbon dioxide concentration at a certain level. The present invention is characterized in that by holding the apple pieces of interest in an atmosphere in which gas components other than artificially enclosed nitrogen gas have been removed as much as possible, so to speak, the biochemical activity is retained in a dormant state. .
(3)リンゴ果実を予め密閉収納庫に収納し、減圧脱気
して後、約1気圧の窒素ガス雰囲気において2〜24時間
保持する前処理は、上記(1)、(2)無酸素・還元状
態に維持し、リンゴ細片内の生化学的活性を休眠状態に
保持することに相乗的な効果を発揮する。またリンゴの
乾燥防止に有効である。なお、本発明にかかわる包装ス
ライスリンゴの貯蔵温度としては、20℃以下の低温がよ
く、望ましくは5℃が好適である。これは褐変や品質劣
化にかかわる化学反応が低温なほど抑止される、化学反
応の一般則に従うからである。(3) The pretreatment of storing apple fruits in a closed storage in advance, degassing under reduced pressure, and then holding in a nitrogen gas atmosphere of about 1 atm for 2 to 24 hours is the above (1), (2) oxygen-free It maintains a reducing state and exerts a synergistic effect in keeping the biochemical activity in apple strips dormant. It is also effective in preventing apples from drying. As a storage temperature of the packaged sliced apple according to the present invention, a low temperature of 20 ° C. or lower is preferable, and 5 ° C. is preferable. This is because the chemical reaction related to browning and quality deterioration is suppressed at lower temperatures, and the general rule of chemical reaction is followed.
(4)リンゴ細片をプラスチックトレイに分配した後、
フィルム包装容器に収納し窒素ガス置換包装する方法
は、包装内のリンゴ細片同志の重なり合いによる圧傷の
防止に効果的である。(4) After dispensing the apple pieces on the plastic tray,
The method of packing in a film packaging container and performing nitrogen gas displacement packaging is effective in preventing pressure injury due to the overlapping of apple strips in the packaging.
さらに、脱酸素剤、二酸化炭素吸収剤、およびエチレ
ン吸収剤などの品質保持剤を同封する場合は、包装容器
内で適宜の間隔が保たれ、それぞれの機能が有効に発揮
される。また、これらの品質保持剤はリンゴ細片と接触
しても何ら悪影響がないよう、それぞれ安全な個別包材
に含有されているが、トレイの使用により、リンゴ細片
との直接的接触はなくなり、消費者に対しては心理的に
一層の安全性を確保できる利点もある。Furthermore, when a quality-retaining agent such as an oxygen absorber, a carbon dioxide absorbent, and an ethylene absorbent is enclosed, appropriate intervals are maintained in the packaging container and each function is effectively exhibited. In addition, these quality preservatives are contained in individual safe packaging materials so that they do not have any adverse effects even if they come into contact with apple strips, but the use of trays eliminates direct contact with apple strips. There is also the advantage that psychological safety can be secured for consumers.
なお、以下の実施例において各種の品質保持剤はその
ものの製品特性により各固有名詞で例示されているが、
それぞれの目的機能を果す製剤であればよく、とくに、
各特定の商品名を指示するものでない。In the following examples, various quality preservatives are exemplified by their proper nouns according to their product characteristics.
As long as it is a formulation that fulfills each objective function,
It does not indicate each specific product name.
実施例1 リンゴ(品種名:つがる)を洗浄後、一区分の果実は
剥皮し、別の一区分は剥皮せずして除芯し、ステンレス
製ナイフで八ッ切りに細切した。これらの細切リンゴを
100mg%濃度のL−アスコルビン酸(別称ビタミンC)
液に1分間浸漬し、ドレイン除去した後、K−ナイロン
ポリ袋(酸素等過度20ml/m2・24hr・atm以下)に収納し
た。この場合、1包装容量は30cm×22cm角のフィルム袋
に丸(生鮮)リンゴ1個分であった。Example 1 After washing an apple (variety name: Tsugaru), one section of the fruit was peeled, the other section was not peeled and cored, and the fruit was chopped into eight pieces with a stainless knife. These shredded apples
100 mg% concentration of L-ascorbic acid (also known as vitamin C)
After immersing in the solution for 1 minute and removing the drain, it was stored in a K-nylon polybag (excess oxygen 20 ml / m 2 · 24 hr · atm or less). In this case, one packaging capacity was one round (fresh) apple in a 30 cm × 22 cm square film bag.
このものを直ちにガス置換式包装機内に装着し、気体
ゲージ圧をマイナス74cm・Hgで約3秒間維持し、引き続
いて窒素ガスを包装系内に導入し、約5秒間ゲージ圧40
cm・Hgまで封入した後ヒートシールをおこなった(試験
区(イ))。対照として、(イ)と同様に処理しなが
ら、窒素ガス封入を行わなかったもの(試験区
(ロ))。L−アスコルビン酸処理を行わずに、(イ)
または(ロ)と同様に包装したもの(試験区(ハ)、
(ニ))、の3方法を併行して実施した。以上の4試験
区加工品を、いずれも5℃冷蔵庫に貯蔵し、経時変化を
調べた。This product was immediately installed in the gas displacement type packaging machine, the gas gauge pressure was maintained at minus 74 cm · Hg for about 3 seconds, and then nitrogen gas was introduced into the packaging system, and the gauge pressure 40 for about 5 seconds.
After sealing to cm · Hg, heat sealing was performed (test section (a)). As a control, the same treatment as in (a) but without nitrogen gas filling (test group (b)). Without the L-ascorbic acid treatment, (a)
Or the one packed in the same way as (b) (test area (c),
(D)) and 3 methods were performed in parallel. All the processed products of the above four test sections were stored in a refrigerator at 5 ° C., and changes with time were examined.
結果は表1のとおりで、試験区(イ)すなわち、L−
アスコルビン酸浸漬処理と窒素封入の併用が少なくとも
6日間、生鮮状態を保つ良好な加工法であることが認め
られた。なお、試験区(ロ)(L−アスコルビン酸処理
後、単なる真空包装)は3日後に明らかに褐変が認めら
れ、試験区(ハ)(無処理後、窒素封入包装)は1日後
において試験区(イ)と同等の良好な状態を維持したも
のの、3日後以降、わずかながら変色を起こし、また、
試験区(ニ)(無処理後単なる真空包装)は、すでに1
日後明らかな褐変を起こすことが認められた。The results are shown in Table 1, and the test section (a), that is, L-
It was found that the combined use of ascorbic acid dipping treatment and nitrogen encapsulation is a good processing method for keeping fresh for at least 6 days. In addition, the test section (b) (after L-ascorbic acid treatment, simply vacuum packaging) was clearly browned after 3 days, and the test section (c) (after no treatment, nitrogen-filled packaging) was tested after 1 day. Although maintaining the same good condition as (a), after 3 days, a slight discoloration occurred, and
The test area (d) (simple vacuum packaging after no treatment) is already 1
It was confirmed that a clear browning occurred after a day.
実施例2 実施例1の(イ)と同条件で包装スライスリンゴ(試
験品種ふじ)を加工した。 Example 2 A packaged sliced apple (test variety Fuji) was processed under the same conditions as in (a) of Example 1.
この試験では、褐変防止剤として用いるL−アスコル
ビン酸の有・無及びその使用濃度と、浸漬処理時間の検
討を行った。L−アスコルビン酸の条件として、0(無
使用),50,100または200mg%、浸漬時間を30秒、1分ま
たは2分とした。これら2条件についての6試験区加工
品を、いずれも冷蔵庫(5℃)に貯蔵し、経時変化を調
べた。結果は表2の通りで、試験区(ハ)すなわち、L
−アスコルビン酸100mg%1分間浸漬が、少なくとも6
日間、全く褐変(変質)及び異味異臭が認められなかっ
た。In this test, the presence / absence of L-ascorbic acid used as an anti-browning agent, the concentration used, and the immersion treatment time were examined. The conditions for L-ascorbic acid were 0 (no use), 50, 100 or 200 mg%, and the immersion time was 30 seconds, 1 minute or 2 minutes. All the processed products in the 6 test sections under these 2 conditions were stored in a refrigerator (5 ° C.) and examined for changes over time. The results are shown in Table 2, and the test section (C), that is, L
-Ascorbic acid 100mg% 1 minute soak, at least 6
No browning (deterioration) or off-flavor was observed during the day.
なお、試験区(イ)(L−アスコルビン酸無処理)
は、実施例1の(ニ)と同条件であり、1日後に明らか
な褐変を起こした。試験区(ロ)(濃度50mg%1分浸
漬)及び(ホ)(濃度100mg%30秒浸漬)は3日後まで
良好であったが、6日後一部に若干の褐変が認められ
た。試験区(ニ)(濃度200mg%1分間浸漬)及び
(ヘ)(濃度100mg%2分間浸漬)は少なくとも6日後
まで褐変(変質)は認められなかったが、生鮮リンゴと
比べて若干の異味異臭が認められた。In addition, test section (a) (without L-ascorbic acid treatment)
Under the same conditions as in (1) of Example 1, and obvious browning occurred after 1 day. The test sections (b) (concentration 50 mg% for 1 minute immersion) and (e) (concentration 100 mg% for 30 seconds immersion) were good until after 3 days, but after 6 days, some browning was observed. No browning (alteration) was observed in the test sections (d) (concentration 200 mg% for 1 minute immersion) and (f) (concentration 100 mg% for 2 minutes) until at least 6 days, but a slight off-flavor compared to fresh apples. Was recognized.
実施例3 実施例2の(ハ)と同条件で包装スライスリンゴ(試
験品種ふじ)を加工した。この試験では、品質保持剤と
して脱酸素剤(バイタロンLT−250M東亜合成化学工
業)、エチレン吸収剤(ニーブEA−102日本化薬)、鮮
度保持剤<脱酸素+エチレン吸収>(ニーブEA−120日
本化薬)、二酸化炭素吸収剤(エージレスC三菱瓦斯化
学)の4種類を用いて、それぞれの有効性と併用方法に
ついて検討を行った。使用条件として、非使用、脱酸素
剤、エチレン吸収剤、鮮度保持剤、二酸化炭素吸収剤の
4種類の単独使用に、脱酸素剤とエチレン吸収剤の併
用、鮮度保持剤と脱酸素剤の併用を設定した。以上の6
試験区加工品を、いずれも冷蔵庫(5℃)に貯蔵し、経
時変化を調べた。 Example 3 A packaged sliced apple (test variety Fuji) was processed under the same conditions as in (c) of Example 2. In this test, deoxidants (Vitalon LT-250M Toagosei Kagaku Kogyo Co., Ltd.), ethylene absorbents (Neve EA-102 Nippon Kayaku) as quality preserving agents, freshness preserving agents <deoxygenation + ethylene absorption> (Neve EA-120 Using four kinds of carbon dioxide absorbent (Nippon Kayaku Co., Ltd.) and carbon dioxide absorbent (Ageless C Mitsubishi Gas Chemical Co., Inc.), the respective efficacy and combined use method were examined. As the conditions of use, non-use, deoxidizer, ethylene absorbent, freshness-retaining agent, carbon dioxide absorbent can be used alone, combined use of oxygen absorber and ethylene absorbent, combined use of freshness-retaining agent and oxygen absorber It was set. 6 above
All the processed products in the test section were stored in a refrigerator (5 ° C.) and examined for changes over time.
結果は表3の通りで、試験区(ヘ)すなわち、鮮度保
持剤と二酸化炭素吸収剤の併用が、少なくとも10日間、
全く褐変(変質)及び異味異臭が認められなかった。こ
の条件により、実施例2までの6日間の品質保持期間が
少なくとも10日間延びることが確認できた。なお、試験
区(イ)(脱酸素剤)は3日後まで良好であったが、7
日後に異味異臭が認められ、10日後には一部褐変も認め
られた。試験区(ロ)(エチレン吸収剤)は7日後まで
は褐変発生しなかったものの、若干の異味異臭があり、
10日後には一部褐変も認められた。試験区(ハ)(鮮度
保持剤)、(ニ)(二酸化炭素吸収剤)、(ホ)(脱酸
素剤+エチレン吸収剤)は7日後まで良好であったが、
10日後に褐変が発生したものの、若干の異味異臭が認め
られた。The results are shown in Table 3, and the test section (f), that is, the combination of the freshness-retaining agent and the carbon dioxide absorbent was used for at least 10 days,
No browning (deterioration) or off-flavor was observed. Under these conditions, it was confirmed that the quality retention period of 6 days until Example 2 was extended by at least 10 days. The test section (a) (oxygen scavenger) was good until 3 days later, but
An off-flavor and off-flavor were observed day after day, and some browning was also observed 10 days later. In the test section (b) (ethylene absorbent), browning did not occur until after 7 days, but there was a slight off-taste,
Some browning was also observed after 10 days. The test plots (c) (freshness retention agent), (d) (carbon dioxide absorbent), (e) (oxygen absorber + ethylene absorbent) were good until 7 days later,
Although browning occurred 10 days later, a slight off-flavor was observed.
実施例4 実施例3の(ヘ)と同条件で、包装スライスリンゴ
(試験品種ふじ)を加工した。この試験では、真空度と
窒素置換量について、最も効果的な条件を検討した。真
空度は気体ゲージ圧74cm・Hg(3秒間維持)、72cm・Hg
(瞬時)、68cm・Hg(瞬時)の3段階、窒素置換量は、
60cm・Hg(置換時間3秒間)、40cm・Hg(同6秒間)、
10cm・Hg(同10秒間)の3段階とし、合計5試験区の加
工品を製造し、いずれも5℃冷蔵庫に貯蔵し、経時変化
を調べた。結果は表4のとおりで、試験区(イ:真空度
74cm・Hg;窒素圧40cm・Hg)が最も効果的で、少なくと
も10日間、安定した品質を保持できることが確認され
た。なお、試験区(ロ:72;40)及び(ハ:68;40)(ニ:7
4;60)は7日後まで良好であったが、10日後一部に若干
の変色が認められた。 Example 4 A packaged sliced apple (test variety Fuji) was processed under the same conditions as in (f) of Example 3. In this test, the most effective conditions for the degree of vacuum and the amount of nitrogen substitution were examined. Vacuum degree is gas gauge pressure 74cm ・ Hg (maintained for 3 seconds), 72cm ・ Hg
(Instantaneous), 68cm · Hg (instantaneous) three stages, the amount of nitrogen substitution,
60 cm · Hg (replacement time 3 seconds), 40 cm · Hg (same 6 seconds),
Processed products of 5 test plots in total with 10 cm · Hg (10 seconds for the same 10 seconds) were manufactured and stored in a refrigerator at 5 ° C., and the change with time was examined. The results are shown in Table 4.
It was confirmed that 74cm · Hg; nitrogen pressure 40cm · Hg) is the most effective and can maintain stable quality for at least 10 days. The test plots (b: 72; 40) and (c: 68; 40) (d: 7
4; 60) was good until after 7 days, but after 10 days, some discoloration was observed.
試験区(ホ:74;10)は(イ)同様少なくとも10日間品
質保持できたが、窒素充填量が少なくてすむ(イ)が実
用的条件と認められた。As in (a), the test section (e: 74; 10) was able to maintain quality for at least 10 days, but it was confirmed that (b) was a practical condition because the nitrogen filling amount was small.
実施例5 実施例4の(イ)と同条件で、包装スライスリンゴ
(試験品種ふじ)を加工し、5、10、15、20℃の1段階
の貯蔵温度において、2週間貯蔵し、その間の品質経時
変化を調べた。結果は表5のとおりで、5℃貯蔵試験区
(イ)によって、少なくとも10日間品質が保持されるこ
とが確認された。又、10℃、15℃、20℃と貯蔵温度が高
くなる程、包装スライスリンゴの品質劣化が進行した
(試験区(ロ)、(ハ)、(ニ))。なおまた、表5の
官能的品質評価と併行して、各種の理化学的性状試験を
おこなった結果、全般的に貯蔵温度が高いほど吸光度は
増大し、硬度は低下し、アルコール生成量及び二酸化炭
素生成量は増加し、細菌数も増加した。 Example 5 A packaged sliced apple (test variety Fuji) was processed under the same conditions as in (a) of Example 4, and stored for two weeks at a single storage temperature of 5, 10, 15, 20 ° C., during which time. The quality change with time was examined. The results are shown in Table 5, and it was confirmed that the 5 ° C. storage test section (a) maintained the quality for at least 10 days. In addition, the higher the storage temperature was 10 ℃, 15 ℃, and 20 ℃, the more the quality of the packaged sliced apples deteriorated (test sections (b), (c), and (d)). In addition, as a result of conducting various physicochemical property tests in parallel with the sensory quality evaluation of Table 5, the higher the storage temperature is, the higher the absorbance is, the lower the hardness is, and the alcohol production amount and carbon dioxide are generally increased. The production amount increased and the bacterial count also increased.
この傾向は20℃貯蔵の場合に、貯蔵日数7日後ですで
に顕著であり、5℃貯蔵の場合は貯蔵14日後に、諸分析
値に若干の変化が見られるに留まった。pHについては、
20℃貯蔵の場合、他の貯蔵温度区に比べて、明らかな上
昇傾向を示した。This tendency was already remarkable after 20 days of storage at 20 ° C., and after 14 days of storage at 5 ° C., only slight changes were observed in various analytical values. For pH,
In the case of storage at 20 ° C, there was a clear tendency to increase compared to other storage temperature zones.
以上の結果は表5とよく符合していた。 The above results were in good agreement with Table 5.
表6はその一例である。 Table 6 is an example.
実施例6 実施例4の(イ)と同条件で「つがる」、「千秋」
「ふじ」の3品種を用いて、包装スライスリンゴを加工
した。この試験では、品種間における品種保持特性につ
いて、一部温度別条件も加え検討を行った。つがるは室
温(18℃±3℃)で、千秋は、5、15、25℃の3段階、 ふじは5ないし20℃の4段階の貯蔵温度で経時変化を調
べた。結果は表7のとおりで、つがるが最も変質しにく
い品種であることがわかった。 Example 6 “Tsugaru” and “Chiaki” under the same conditions as (a) of Example 4
Packaged apples were processed using three types of "Fuji". In this test, the product retention characteristics among the product types were examined by adding some conditions according to temperature. Tsugaru is room temperature (18 ° C ± 3 ° C), and Chiaki has three stages of 5, 15 and 25 ° C. Fuji was examined for changes with time at four storage temperatures of 5 to 20 ° C. The results are shown in Table 7, and it was found that the varieties that are most unlikely to change in quality are vines.
千秋とふじとの品種間の貯蔵性の差はほとんどなく、
5℃の低温が効果的なことがわかった。There is almost no difference in storability between the varieties of Chiaki and Fuji,
It has been found that a low temperature of 5 ° C is effective.
実施例7 実施例4の(イ)と同条件で、「つがる」、「千
秋」、「ふじ」の3品種を用いて、包装スライスリンゴ
を加工した。この試験では、加工品の果皮の有・無につ
いて、品種別に品質保持特性の検討を行った。3品種、
果皮の有無別に6試験区加工品を、つがるについては室
温(18±3℃)で、千秋、ふじについては冷蔵庫(5
℃)で貯蔵し、経時変化を調べた。経過は表8のとおり
で、3品種とも外観には顕著な差は見られなかったが7
日後以降の食間(テクスチャー)において皮有りの方
が、より生鮮状態に近く、品質保持性は高いことが確認
できた。 Example 7 Packaged sliced apples were processed under the same conditions as in (a) of Example 4 using three varieties of “Tsugaru”, “Chiaki” and “Fuji”. In this test, the quality retention characteristics were examined for each product type with and without the peel of the processed product. 3 varieties,
Processed products in 6 test areas according to presence or absence of pericarp, at room temperature (18 ± 3 ° C) for hanging, and in the refrigerator (5 for Chiaki and Fuji).
It was stored at (° C.) And examined for changes over time. The progress is as shown in Table 8, and there was no significant difference in appearance among the three varieties, but 7
It was confirmed that the presence of skin was closer to the fresh state and the quality retention was higher in the space between meals (texture) after the day.
実施例8 実施例4の(イ)と同条件で、包装スライスリンゴ
(試験品種ふじ)を加工した。この試験では、細切リン
ゴの形状、大きさ並びに包装内トレイの有無について品
質保持性の検討を行った。Example 8 A packaged sliced apple (test variety Fuji) was processed under the same conditions as in Example 4 (a). In this test, the shape retention and size of the shredded apples and the presence or absence of a tray in the package were examined for quality retention.
すなわち、リンゴの形状、大きさについては、八ッ切
り(皮無)とスライス薄片(5〜6mm、皮無)の2種類
とし、トレイについては、透明プラスチック材または白
色発泡材使用と、トレイなし(対照)の3条件を設定
し、以上5条件の加工品を冷蔵庫(5℃)で貯蔵し、経
時変化を調べた。結果は表9のとおりで、形状について
は、 スライス薄片より、八ッ切りの方が若干品質保持が良好
と認められた。トレイ使用の有無については、品質保持
上、差異が認められなかった((イ)、(ロ)、
(ニ))。ただし、白色発泡材トレイ使用のもの
((ハ)、(ホ))に限って著しい褐変を起こした。In other words, there are two types of apple shape and size: chopped (no skin) and sliced slices (5-6 mm, no skin), and the tray uses transparent plastic material or white foam material, and no tray. The three conditions (control) were set, and the processed products under the above five conditions were stored in a refrigerator (5 ° C.) and examined for changes over time. The results are shown in Table 9, and regarding the shape, It was confirmed that the quality was slightly better when cut into eight pieces than from sliced slices. Regarding the use of trays, no difference was observed in terms of quality maintenance ((a), (b),
(D)). However, remarkable browning occurred only in those using the white foam material tray ((c) and (e)).
実施例9 実施例4の(イ)と同条件で、包装スライスリンゴ
(試験品種ふじ)を加工した。この試験では、加工前
に、生果を窒素置換下で一昼夜放置した場合の品質保持
特性の検討を行った。 Example 9 Packaged sliced apples (test variety Fuji) were processed under the same conditions as in Example 4 (a). In this test, the quality retention characteristics were examined when raw fruits were left under nitrogen substitution for one day before processing.
前処理なし(対照)と合わせて2条件加工品を冷蔵庫
(5℃)で貯蔵した。結果は表10のとおりで、品質保持
性においては両者と同等と認められた。The two-condition processed product was stored in a refrigerator (5 ° C.) together with no pretreatment (control). The results are shown in Table 10, and it was recognized that the two products were equivalent in terms of quality retention.
実施例10 リンゴ(品種ふじ)を剥皮し、八ッ切りに細切し、芯
部を切除した。これを表11に示す組成の褐変防止水溶液
(全固形分濃度0.62%、pH4.9)に1分間浸漬し、ドレ
イン除去してナイロポリ袋、Kプアスチック製リンゴ・
トレイとともに収納し、実施例1と同様にして脱気、窒
素置換包装した。 Example 10 An apple (cultivar Fuji) was peeled, shredded into eight pieces, and the core portion was cut off. This was immersed in an aqueous browning preventive solution having the composition shown in Table 11 (total solid content concentration: 0.62%, pH 4.9) for 1 minute, the drain was removed, and a Niropoly bag, an apple made by K-Puastic.
It was stored together with the tray, and then degassed and packaged with nitrogen in the same manner as in Example 1.
この包装スライスリンゴを室温(20℃前後)に放置し
た結果、10日後も、外観的に変色(褐変)が認められな
かった。さらに、このものを開封して食味試験した結
果、異臭、異味がなく、加工当初とほとんど同等の良好
な生鮮状態と認められた。As a result of leaving this packaged sliced apple at room temperature (around 20 ° C.), no discoloration (browning) was visually observed even after 10 days. Furthermore, as a result of opening and taste-testing this product, it was found that there was no offensive odor or off-taste, and that it had a good fresh state almost equivalent to that at the beginning of processing.
なお、表11の褐変防止水溶液は、本発明の研究過程に
おいて見出された各濃度の混合水溶液で、これらの各成
分の濃度は、たまたま特許出願公開、平−160451に示さ
れた同類組成分の各有効濃度を下廻り、全固形分濃度1
%未満の希薄水溶液であることを特徴とする。 The browning-preventing aqueous solution in Table 11 is a mixed aqueous solution of each concentration found in the research process of the present invention, and the concentration of each of these components happened to be the same composition as shown in Japanese Patent Application Publication No. 160451. Below each effective concentration of, total solids concentration 1
% Dilute aqueous solution.
実施例11 リンゴ(品種つがる)を剥皮し、八ッ切りに細切し、
芯部を切除した。これを表12に示す10種類の浸漬液のい
ずれかに1分間浸漬後、それぞれ室温開放状態で観察し
た。結果は表13のとおりで、3日後まで、No.8(重合硫
酸ナトリウム+リン酸一カリウム)が3日後まで、抜群
の褐変防止効果を示したが、異味異臭が強く、食味に耐
えられなかった。他の浸漬液処理は、無処理と比べて、
1日後まで、一定の褐変防止効果を示し、酸化防止剤と
して一般的に使用されているL−アスコルビン酸(以下
V・Cと記す)と、ほぼ同等の効果が認められた。しか
し、異味異臭の点でNo.1(V・C)が最も良好であっ
た。Example 11 Apples (variety Tsugaru) were peeled and chopped into 8 pieces,
The core was cut off. This was immersed in any one of the 10 kinds of immersion liquids shown in Table 12 for 1 minute and then observed at room temperature. The results are shown in Table 13, and after 3 days, No.8 (polymerized sodium sulfate + monopotassium phosphate) showed an excellent browning-preventing effect until 3 days, but it had a strong off-taste and bad odor and could not withstand the taste. It was Other immersion liquid treatments, compared to untreated,
Up to 1 day later, a certain browning-preventing effect was exhibited, and an effect almost equal to that of L-ascorbic acid (hereinafter referred to as VC) which is generally used as an antioxidant was recognized. However, No. 1 (VC) was the best in terms of off-flavor and off-flavor.
発明の効果 本発明によれば、リンゴ細片を褐変、変質せしめずに
一定期間、生鮮状態のまま保蔵できる。 Effect of the Invention According to the present invention, apple pieces can be stored in a fresh state for a certain period without being browned or altered.
予め直接可食状態に加工・包装してある新製品である
から、消費者側の持ち運び保管および摂食が簡便にな
る。このような製品形態とその製造法は従来技術では達
成できなかったものである。Since this is a new product that has been directly processed and packaged in an edible state, it is easy for consumers to carry and store and eat. Such a product form and its manufacturing method have not been achieved by the prior art.
なお、この発明はリンゴ以外の青果物にも適用でき
る。The present invention can be applied to fruits and vegetables other than apples.
Claims (5)
し、任意の大きさに割截または細切し、50〜100mg%濃
度のアスコルビン酸液に30秒間〜2分間浸漬し、ドレイ
ン除去した後、酸素透過度20〔ml/m2・24hr・atm〕以下
のガスバリヤー性プラスチックフィルム容器に収納し、
包装系内の気体ゲージ圧をマイナス68〜74cm・Hgに少な
くとも3秒間保持することにより元の空気を排除し、引
き続いて窒素ガスを包装系内に導入し、3〜15秒間、そ
のときの気体ゲージ圧がマイナス10〜60cm・Hgを保持す
るよう調整、封入した時点で、ヒートシールにより包装
容器の開口部を密封することを特徴とする、包装スライ
スリンゴの製造法。1. An apple is peeled or coreless without peeling, cut or shredded to an arbitrary size, and immersed in an ascorbic acid solution having a concentration of 50 to 100 mg% for 30 seconds to 2 minutes, After removing the drain, store it in a gas barrier plastic film container with an oxygen permeability of 20 [ml / m 2 · 24 hr · atm] or less,
The original air is eliminated by keeping the gas gauge pressure in the packaging system at −68 to 74 cm · Hg for at least 3 seconds, and then nitrogen gas is introduced into the packaging system for 3 to 15 seconds, the gas at that time. A method for producing a packaged sliced apple, which is characterized in that the opening of the packaging container is sealed by heat sealing when the gauge pressure is adjusted to hold -10 to 60 cm · Hg and sealed.
ラスチックフィルム容器内に、脱酸素剤、二酸化炭素吸
収剤、およびエチレン吸収剤から選択された1種類また
は2種類以上を、リンゴ細片とともに封入することを特
徴とする、包装スライスリンゴの製造法。2. The processing step according to claim 1, wherein one or more kinds selected from an oxygen scavenger, a carbon dioxide absorbent, and an ethylene absorbent are placed in a plastic film container in an apple strip. A method for producing a packaged sliced apple, which is characterized in that it is enclosed together with.
おいて、アスコルビン酸に代えて、アスコルビン酸、ク
エン酸、ピロリン酸ナトリウム及び塩化カルシウムから
なる混合水溶液を用いる包装スライスリンゴの製造法。3. A method for producing a packaged sliced apple, wherein in the ascorbic acid immersion treatment according to claim (1), a mixed aqueous solution of ascorbic acid, citric acid, sodium pyrophosphate and calcium chloride is used instead of ascorbic acid.
るスライスリンゴのフイルム包装工程においてプラスチ
ック材トレイに細切リンゴを分配した後フィルム包装容
器に収納することを特徴とする包装スライスリンゴの製
造法。4. A packaging slice, characterized in that in the film packaging process of sliced apples according to claims (1), (2) and (3), the finely chopped apples are distributed to a plastic material tray and then stored in a film packaging container. How to make apples.
鮮リンゴを気密性収納庫に収納し、庫内空気を窒素ガス
と置換して、庫内圧が0±10cm・Hgになるよう調整し、
そのガス圧状態に2ないし24時間保持した後、リンゴを
搬出し、以下請求項(1)、(2)、(3)または
(4)の記載にしたがうことを特徴とする、包装スライ
スリンゴの製造法。5. Prior to the processing step according to claim (1), fresh apples are stored in an airtight storage and the air in the storage is replaced with nitrogen gas so that the internal pressure becomes 0 ± 10 cm · Hg. Adjust,
After holding the gas pressure state for 2 to 24 hours, the apple is carried out, and according to the following claim (1), (2), (3) or (4), a packaged sliced apple is characterized. Manufacturing method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11253490A JP2542945B2 (en) | 1990-04-28 | 1990-04-28 | Manufacturing method for packaging sliced apples, etc. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11253490A JP2542945B2 (en) | 1990-04-28 | 1990-04-28 | Manufacturing method for packaging sliced apples, etc. |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0411860A JPH0411860A (en) | 1992-01-16 |
JP2542945B2 true JP2542945B2 (en) | 1996-10-09 |
Family
ID=14589053
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP11253490A Expired - Lifetime JP2542945B2 (en) | 1990-04-28 | 1990-04-28 | Manufacturing method for packaging sliced apples, etc. |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2542945B2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2162425C (en) * | 1995-11-08 | 2002-10-01 | William Duncan Powrie | Preparation and preservation of fresh, vitaminized, flavoured and unflavoured cut apple pieces |
ES2134175B1 (en) * | 1998-02-24 | 2000-04-16 | Quisqueya S L | PROCEDURE FOR PRESERVATION OF PEELED AND CHOPPED FRUIT IN WATERPROOF CONTAINERS, AS WELL AS CONTAINERS AND MIXTURE OF PRESERVATIVE PRODUCTS USED FOR THE SAME. |
EP1996485A4 (en) * | 2006-03-21 | 2011-11-02 | Loong Keng Lim | A reusable plastic storage container and lid with gas-permeable membranes for modified atmosphere storage of food and perishables |
-
1990
- 1990-04-28 JP JP11253490A patent/JP2542945B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH0411860A (en) | 1992-01-16 |
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