JP2635000B2 - Banana removal - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel banana removing method. More specifically, the present invention relates to the deaeration method, which avoids the danger of ignition, which has been a concern in the conventional deaeration step using alcohol, and has a simple treatment method and ensures the effectiveness of the deaeration. .

[0002]

BACKGROUND OF THE INVENTION Bananas are a tropical product. And it is usually harvested as ripe green fruit (blue banana), transported to the consuming area, ripened, and then astringent.
In addition, since fruits that have been ripened at a high temperature have an extremely poor shelf life, ripening at a low temperature is usually performed at present. For this reason, astringency remains in the ripened fruits, which is a major problem in banana sales.

[0003] About the astringent oysters that are often produced in Japan,
When the harvested astringent oysters were stuffed into freshly emptied sake barrels, it was discovered during the Tokugawa era that the astringent astringency was removed, and this was used as yaburaya, and ethyl alcohol was used to remove the astringent astringent (Yokido "Kaki no Cultivation and Utilization ”(1970) p.207). It is also known that treating a banana with ethyl alcohol can promote astringency, and it is known that banana is immersed in alcohol or used in combination with ethylene gas during the ripening process (see JP-B-52-37507, JP-A-54-11260), the effects of alcohol, such as delaying the yellowing of the pericarp, such that the ripening of the pericarp and the flesh are uniform are recognized. Conference, Abstracts 41
2-413).

However, these methods are all performed as a part of the ripening process in the consuming area, and the processing method is complicated, and also involves the danger of alcohol explosion.

[0005]

The problem to be solved by the present invention is to easily and efficiently remove the astringency of a blue banana and to provide a new blue banana which does not involve the risk of a flash explosion as described above. It is to provide an astringent removal method.

[0006]

The inventor of the present invention has made intensive studies to solve the above-mentioned problems, and as a result, before subjecting the green bananas to the ripening step, the blue bananas are brought into contact with alcohol. Can be solved. That is, the present invention, before subjecting the blue banana to the ripening step,
Blue banana is brought into contact with alcohol and plug the blue banana
This is a method for removing the astringency of bananas, which is sealed in a stick film .

Hereinafter, the present invention will be described in detail. In the present invention, "blue banana" refers to ripe green banana fruit. That is, it refers to a banana fruit in a stage before becoming a banana tree and yellow-ripening in the locality of banana belonging to Musaceae and native to the tropics. Usually, they are transported to Japan at the stage of this green banana, and after that they are ripened through a ripening process and then sent to Japan as edible bananas for distribution.

The above-mentioned blue banana is very astringent because it contains soluble tannins. The tannin content varies depending on the type of banana, and the same species tends to increase as the harvest time is earlier. The type of banana to which the method for removing astringent of the present invention can be applied is not particularly limited. Specifically, the astringent removal method of the present invention can be used for any of three shaku bananas, cooking bananas, and ordinary bananas. However, in consideration of the necessity of the astringent removal of the present invention, it is usually preferable to apply the method to bananas for fresh eating. As the raw food banana,
For example, "Cavendish", which is produced in Central and South America and is produced worldwide, "Northern", "Sennin", etc. originating in Taiwan; "Seniorita", "Morard", etc. originating in the Philippines; Amami Examples include "Ogasawara species" native to Oshima, but are not limited thereto. In addition, in particular, the above-mentioned "Seniorita species" native to the Philippines and "Cavendish species" from tropical Central and South America, which are harvested early because of their long transport distance, have a high tannin content and cause astringency. Can be mentioned as a suitable banana variety.

[0009] The "ripening step" refers to a chamber filled with steam, ethylene gas or the like (usually at a temperature of 15 to 25).
(° C.). In this step, the blue banana is yellow-ripened and, at the same time, deaerated. The “container” in the present invention is not limited as long as it is a form capable of sealing a blue banana.

The "alcohol" in the present invention is preferably a lower alcohol having volatility, and specific examples thereof include ethyl alcohol, methyl alcohol, propyl alcohol and butyl alcohol. In view of the safety of the above, it is particularly preferable to use ethyl alcohol. In addition, the higher the concentration of the alcohol, the more the desired astringent removal effect can be improved. However, if the concentration is excessively high, the skin tends to be damaged. Is preferred.

The method of contacting the "blue banana" alcohol is not particularly limited. For example, a method of spraying banana fruit (with skin) with alcohol; a method of immersing banana fruit in alcohol and taking out the same; adsorbing alcohol to a material capable of infiltrating or adsorbing alcohol, and sealing the banana fruit with the material Can be used in combination with a method of placing in a container or a combination of these methods.

In consideration of the efficiency of use of alcohol among these contact methods, a method of spraying alcohol on banana fruit or a method in which alcohol is adsorbed on a material capable of infiltrating or adsorbing alcohol, and the material is sealed in a container in which the banana fruit is sealed It is preferable to adopt a method of placing the floor inside. Examples of the method of spraying alcohol include a method of spraying with a sprayer. Examples of the material capable of infiltrating or adsorbing alcohol include paper and all other materials capable of adsorbing alcohol, but water absorbing material used as a raw material for disposable diapers and the like from the viewpoint of a large amount of adsorbing alcohol. A polymer sheet or the like can be mentioned as a particularly preferred material.

The amount of contact of the alcohol with the blue banana is
When alcohol is directly contacted with a blue banana, the above alcohol solution is about 2 to 20 ml per 1 kg of blue banana,
Preferably, it is 5 to 10 ml. Further, when a method is adopted in which alcohol is adsorbed on a material capable of infiltrating or adsorbing alcohol, and the material is placed in a container in which a banana fruit is hermetically sealed, a banana is applied to a material capable of infiltrating or adsorbing alcohol per 1 kg of blue banana. About 2-20 ml, preferably 5-10
Use what adsorbs about ml.

In the present invention, when the above-mentioned method is adopted in which the blue banana is brought into direct contact with the alcohol, it is necessary to seal the blue banana which has come into contact with the alcohol. In addition, when a method of adsorbing alcohol on a material capable of infiltrating or adsorbing alcohol is employed, it is necessary to seal the material impregnated or adsorbed with alcohol together with a blue banana to be astringent.

Here, as a specific sealing method, for example, a sealed package using a plastic film can be mentioned as a typical sealing method. The material of the plastic film is not particularly limited, but a film having relatively good gas permeability can be cited as a preferable film material. Specifically, a polyethylene film, a polyolefin film, a polyvinyl chloride film and the like can be mentioned, but from the viewpoint of strength and price, and in consideration of the case where the carbon dioxide concentration in the sealed package becomes too high, preferably 0.03 Examples thereof include a low-density polyethylene film having a thickness of about mm.

When a method is used in which a blue banana is brought into direct contact with alcohol, it is necessary to prevent the volatilization of the alcohol after contact with the alcohol, and thus it is necessary to seal as soon as possible after the contact. . Also,
After such sealing, it is preferable to leave the alcohol at room temperature (about 20 ° C. to 25 ° C.) for a certain period of time to promote absorption of the alcohol into the blue banana. The period is about 1 day to 3 days, preferably 1 day to 2 days. In addition, after the standing, the storage temperature after sealing is 15 ° C. or less, preferably 14 to 12 in order to prevent deterioration of banana quality due to temperature rise.
It is preferred to keep at ° C. However, the storage temperature is 8 ° C
Below, bananas are generally not preferred because they tend to blacken due to low-temperature damage.

Normally, blue bananas are usually transported to Japan from the place of origin of the green banana in the sealed storage state, during which time the removal of the desired blue banana is completed. The sweetness of banana is that the starch contained in blue banana is saccharified during the ripening process, and the final saccharified starch content does not change even by alcohol treatment in the deaeration method of the present invention. However, alcohol treatment is known to slightly delay the progress of coloring during ripening (Gardenological Society of Japan 1984 Spring Meeting, Abstracts of Research Presentation, pp. 412-413), so blue bananas are unloaded when they arrive in Japan. It can prevent you from becoming a banned yellow ripe banana. Further, when comparing banana fruits of the same color, the sweetness of the yellow-ripened banana which has been subjected to the ripening treatment through the deaeration method of the present invention is relatively higher than the yellow-ripened banana which has not been subjected to alcohol treatment. Further, the fruit processed by the deaeration method of the present invention tends to have a strong sweetness because the astringency is removed. In addition, since currently commercially available bananas tend to mature and age the pericarp faster than the flesh, it is possible to balance the progress of the maturity of the pericarp and the flesh by the astringent method of the present invention.
Furthermore, there is a possibility that the alcohol absorbed by the banana fruit by the method of removing astringency of the present invention may be synthesized into an ester, and it is also recognized that the fragrance peculiar to the banana may be enhanced by ripening the banana fruit.

[0018]

EXAMPLES The present invention will be described below with reference to examples, but the technical scope of the present invention cannot be limited by these examples. [Example 1] In Davao City, Philippines, 12 kg of a blue banana fruit of the Senorita species from the Philippines was washed with well water, dried, and then added with 50% by volume of ethyl alcohol to 60 kg.
ml was sprayed evenly with a sprayer. After the spraying, the blue banana fruit was sealed in a low-density polyethylene film (product name: OK bag, manufactured by Okura Kogyo Co., Ltd.) having a thickness of 0.03 mm, packed in a cardboard box as an inner package, and kept at room temperature for 2 days. (25 ℃)
And then at 14 ° C, from Davao Port to Japan,
Transported over 6 days.

After the transportation, the sealed blue banana was taken out of the sealed package and analyzed. As a result, tannin, which is a main component causing astringency, was insoluble. Was admitted.
When this blue banana was subjected to a normal ripening process in Japan, a yellow-ripened banana having a strong sweetness and excellent quality was obtained. [Example 2] In Davao City, the Philippines, 12 kg of a blue banana fruit of the Senorita species from the Philippines was washed with well water and dried. On the other hand, an alcohol-adsorbed paper diaper was prepared by adsorbing 60 ml of 50% by volume ethyl alcohol on a 10 × 10 cm paper diaper (trade name: adult paper diaper, manufactured by Hasegawa Cotton Co., Ltd.).

Next, the washed blue banana and the alcohol-adsorbed paper diaper were sealed in a low-density polyethylene film (product name: OK bag, manufactured by Okura Industry Co., Ltd.) having a thickness of 0.03 mm, and this was used as an inner package. They were packed in cardboard boxes, left at room temperature (25 ° C.) for 2 days, and then transported at 14 ° C. from Davao Port to Japan over 6 days. After the transportation, the sealed blue banana was taken out of the sealed package and observed.When tannin, which is a main component causing astringency, was analyzed, it was recognized that the green banana had already been removed at the stage of the blue banana. Was.

When this blue banana was subjected to a normal ripening step in Japan, a yellow-ripened banana having a strong sweetness and excellent quality was obtained. Table 1 below shows the results of Example 1 and Example 2 including the comparative example.

[0022]

[Table 1]

From the above results, even before the ripening, the blue banana to which the astringent-removing method of the present invention was applied was able to remove tannin, which is a main component of the astringent taste, more effectively than the comparative example which was subjected to the ordinary ripening treatment. It became clear that.

[0024]

According to the present invention, the danger of ignition, which has been a concern in the conventional deaeration process with alcohol, is avoided, the treatment method is simple, and the effectiveness of the deaeration is ensured. An astringent removal method is provided.

Claims (1)

(57) [Claims] 1. Prior to subjecting a blue banana to a ripening step, an alcohol is brought into contact with the blue banana and the blue banana is plasticized.
A method for removing astringency in bananas, which is sealed in a film .