JP2708794B2 - Manufacturing method of packaged fruit jelly - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing fruit jelly, and more particularly, to a method of producing fresh fruit, which is used in a so-called raw state without boil-sterilizing the fruit. The present invention relates to a novel method for producing a high-packaged fruit jelly product.

[Conventional technology]

In recent years, the trend toward sophistication of dessert products against the background of the so-called gourmet boom has been remarkable, and even for fruit jelly products, there is a growing tendency to prefer genuine taste full of freshness and freshness. In light of this, competition for the development of new types of new products has been actively developed.

By the way, conventionally, in order to impart preservative properties, fruit jelly is filled with a raw material fruit in a packaging container together with a jelly solution, sealed, and then subjected to a so-called boil sterilization treatment at about 85 ° C. or higher for about 20 minutes. This is a general manufacturing method, and a normal fruit jelly product is one that performs this boil sterilization.

In addition, as a method of not performing the boil sterilization, a method of so-called canning is performed by setting the sugar content of the jelly liquid to 60 Brix% or more.

[Problems to be solved by the invention]

By the way, among these conventional techniques, the boil-sterilized fruit jelly is subjected to high temperature treatment, so that the freshness of the fruit is remarkably reduced, and not only the original fresh feeling of the raw fruit, the texture is completely lost, Precious nutrients such as various vitamins contained in fresh fruit are destroyed, and there is an essential problem that makes it extremely difficult to upgrade fruit jelly products.

In addition, fruit jelly products with a jelly liquid sugar content of 60 Brix% or more are similar to so-called candied sugars, and not only have the problem that the original taste and flavor of the fruit are lost at all, but rather There is a problem that it becomes another product distinguished from the fruit jelly.

[Means for solving the problem]

Based on such essential problems in the prior art and conventional products, the present inventors have studied various measures to fundamentally solve these problems in fruit jelly products, As a result of accumulating research and development to develop a new type of fruit jelly that raises the sugar content of the liquid and so-called candied, avoids boiling sterilization, and maintains the original freshness of the fruit sufficiently, Fruits whose surface pH has been reduced with an organic acid aqueous solution, and an appropriate jelly solution subjected to heat sterilization, are filled in a packaging container having oxygen barrier properties, and after the packaging container is sealed, held for a certain period of time,
Next, the present inventors have found that the conventional problems can be completely solved by cooling and solidifying, and have completed the present invention.

That is, the present invention does not sterilize the raw fruit without boil sterilizing, and does not raise the sugar content of the jelly liquid to be candied. It is an object of the present invention to provide a method for producing a novel packaged fruit jelly and a product thereof.

The configuration of the present invention adopted to achieve the object of the present invention is to treat a fruit whose surface pH has been reduced by treating it with an aqueous solution of an organic acid and an appropriate jelly solution which has been heat-sterilized, The method is based on filling a packaging container having barrier properties, sealing the packaging container, holding the container for a certain period of time, and then cooling and solidifying the container.

As a raw material fruit, generally, since many germs are attached to the outer skin surface of the fruit, a well-washed fruit is used.
Depending on the type of fruit, it may be peeled and, if necessary, cut into an easy-to-eat shape before use.

As the organic acid used in the organic acid aqueous solution, ascorbic acid, citric acid, malic acid and the like are suitable, and in addition, any type can be used as long as the pH of the organic acid aqueous solution can be 3.5 or less, preferably 3.0 or less. Can be used. The fruit is treated with this organic acid aqueous solution and the surface of the fruit is treated.
Reduce the pH sufficiently. In this case, the method of immersing the fruit in an organic acid aqueous solution is preferable, but the organic acid aqueous solution may be directly sprayed, and an appropriate means is used.

The fruit which has been treated with an aqueous solution of an organic acid to sufficiently lower the surface pH thereof is filled in a packaging container having oxygen barrier properties, and then the container containing the fruit is filled with an appropriate jelly solution which has been heat-treated in a conventional manner. However, it is also within the scope of the present invention to appropriately change the filling order as needed, such as filling fruits and jelly liquid simultaneously.

The use of a packaging container having an oxygen barrier property as a packaging container is to prevent deterioration in quality due to oxidation during storage of the fruit jelly, such as a metal can, a glass bottle, and a cup tray made of a thermoplastic resin. Although cups and trays made of thermoplastic resin can be used, a cup tray made of a thermoplastic resin is preferable in terms of price, handling, and the like.

The thermoplastic resin cup tray is not particularly limited as long as it has a sufficient oxygen barrier property for storage. For example, polypropylene (PP) or polystyrene (PS) / ethylene. Laminated sheet of vinyl acetate copolymer saponified product / PP or PS, PP or PS / vinylidene chloride / P
A P or PS laminated sheet or the like formed into an appropriate form is suitable.

As the jelly component, gelatin, agar, pectin, carrageenan and the like can be used as appropriate, and there is no particular limitation. The jelly component and sugar are dissolved in water to obtain a jelly solution. It goes without saying that auxiliary materials such as improvers and seasonings can be blended.

The heat sterilization of the jelly solution is for disinfecting various germs contained in the jelly component, sugar, etc., and it is possible to perform a heat sterilization treatment at 120 ° C. for 4 minutes or more to disinfect heat-resistant bacterial spores. desirable.

When filling the packaging container with the heat-sterilized jelly liquid, it is preferable to hot-fill at 80 ° C. or higher. The hot filling of the jelly liquid at 80 ° C or higher is for disinfecting the surface of the fruit and the packaging container whose surface pH has been reduced, and a temperature of 85 ° C or higher is particularly desirable to obtain a sufficient sterilizing effect. .

In the filling step of the jelly liquid, the preservation effect can be enhanced by hot filling at 80 ° C. or higher and by filling the packaging container with full filling. In the subsequent sealing step of the packaging container, it is necessary to seal with a lid material having an oxygen barrier property. Removes oxygen and prevents the fruit jelly from being oxidized during storage by the oxygen in the headspace and the oxygen permeating from the lid, and may fall into the packaging container as falling bacteria during filling. This is to prevent mold growth.

As a material for imparting oxygen barrier properties to the lid material, KO is used.
N, KOP, KPET, AL and the like. As the material of the lid material,
KON / CPP, KPET / CPP, KOP / CPP, PET / AL / CPP, PE with a sealant layer that can be heat-sealed with PS or PP on the above materials
T / AL / EVA, PET / AL / PS, PET / AL / heat sealant and the like are preferably used.

After sealing the packaging container, by holding it for a certain period of time, the surface of the fruit and the packaging container are sterilized.However, in this process, inverting and holding the packaging container for a certain period of time ensures that the lid material is sterilized. It is preferable to hold for 10 seconds to 60 seconds. In general, sterilization may be insufficient at 10 seconds or less, and if maintained for 60 seconds or more, the freshness of the fruit may be reduced, and the original fresh feeling and texture of the fruit may be lost. The time depends on the type of raw material, the type and form of the packaging container, etc.
Needless to say, it should be appropriately set in a suitable range. Inversion of the packaging container can also be appropriately selected, and a method of holding the packaging container for a certain period of time without being inverted or in a rotating state is also included in the scope of the present invention.

After holding the packaging container for a certain period of time, it is cooled by appropriate means such as running water or ice water to solidify the jelly liquid, thereby obtaining a packaged fruit jelly which is the final product of the present invention.

As described above, in the configuration of the present invention, a fruit that has been treated with an organic acid aqueous solution to lower its surface pH and an appropriate jelly solution subjected to heat sterilization are filled in a packaging container having oxygen barrier properties. After sealing the packaging container, it is basically held for a certain period of time, and then cooled and solidified, and a preferred embodiment thereof will be described below.

1) The fruits whose surface pH has been lowered by immersion in an aqueous solution of an organic acid having a pH of 3.5 or less are filled in a packaging container having an oxygen barrier property, and then the packaging containers containing the fruits are heat-sterilized to 80 ° C or more. A method for producing a packaged fruit jelly, comprising filling the container with an appropriate jelly liquid, sealing the packaging container, holding for 10 to 60 seconds, and then cooling and solidifying.

2) The method for producing a packaged fruit jelly according to the above 1), wherein the organic acid is ascorbic acid, citric acid or malic acid.

3) The method for producing packaged fruit jelly according to 1) above, wherein the pH of the organic acid aqueous solution is preferably 3.0 or less.

4) The method for producing a packaged fruit jelly according to 1) above, wherein the fruit is a fruit that has been washed, peeled, and optionally cut.

5) The method for producing packaged fruit jelly according to 1) above, wherein the step of sealing the packaging container comprises sealing with a lid having oxygen barrier properties.

6) The method for producing a packaged fruit jelly according to the above 1), wherein the step of holding the package for 10 to 60 seconds after sealing the package comprises inverting the package and holding the package for 10 to 60 seconds.

7) The method for producing a packaged fruit jelly according to the above 1), wherein the step of filling an appropriate jelly liquid comprises full filling with an appropriate jelly liquid at 80 ° C or higher, preferably 85 ° C or higher.

Next, the features of the present invention will be described in detail with reference to examples and comparative examples of the present invention.

(Examples and Comparative Examples)

 Example 1 A packaged fruit jelly was produced by the following steps.

 The Kanatsu oranges were washed with water and peeled by hand.

The peeled sweet summer oranges are immersed in a 2% ascorbic acid aqueous solution, the pH of the fruit surface is 2.9, the diameter is 80mm, and the depth is 50m.
m PP / EVOH / PP trays (oxygen permeability: 0.1 cc / 24 hr.atm) were filled in three by three.

100g of gelatin ("Zeirai" manufactured by Taiyo Fishery Co., Ltd.)
500 g of upper sucrose was dissolved in distilled water 2 by heating to prepare a jelly solution (21.6 Brix%). The prepared jelly solution is sterilized by heating at 120 ° C for 5 minutes in an autoclave, cooled to 80 ° C, and then filled in the tray containing the sweet summer oranges, and KON / CP is used as a lid.
Using a P film, heat sealing was performed.

After the tray was inverted and held for 30 seconds, it was cooled and solidified in running water for 2 hours, and then left overnight at 3 ° C. to produce a packaged fruit jelly.

Table 2 shows the storage test results when 10 packs were manufactured by the above method and stored at 10 ° C. for one month.

Comparative Examples 1 to 7 As shown in Table 1, 10 packs each of Comparative Examples 1 to 7 were manufactured and stored at 10 ° C. for one month.

Example 2 A packaged fruit jelly was manufactured by the following steps.

After washing the kiwifruit with water, peel the skin, about 5 mm thick
It was sliced.

The sliced kiwi fruit is immersed in a 0.5% ascorbic acid aqueous solution, and the pH of the fruit surface is set to 3.3, and the diameter is 80 m.
m, 50mm deep PP / EVOH / PP tray (oxygen permeability 0.1cc / hr.
atm).

Agar 40g (Junsei Chemical Co., Ltd., first-class reagent), upper white sugar 5
00g was dissolved in distilled water 2 by heating to prepare a jelly solution (2
1.0Brix%). Autoclave the prepared jelly solution for 120
After sterilizing by heating at 5 ° C. for 5 minutes and cooling to 90 ° C., the above-mentioned tray with kiwifruit was filled and filled, and heat-sealed using a KON / CPP film as a lid material.

After the tray was inverted and held for 30 seconds, it was cooled and solidified in running water for 2 hours, and then left overnight at 3 ° C. to produce a packaged fruit jelly.

Table 4 shows the storage test results when 20 packs were manufactured by the above method and stored at 10 ° C. for one month.

Comparative Examples 8 to 13 As shown in Table 3, 20 packs each of Comparative Examples 8 to 13 were manufactured and stored at 10 ° C. for one month.

As is clear from the storage test results in Tables 2 and 4, the production method of the packaged fruit jelly of the present invention has a remarkable storage effect over a long period of time, and has a natural taste,
It was found that the flavor was kept well. It was confirmed that such a long-term preservation effect and the retention effect of the original taste, flavor, texture, and the like of the fruit can be similarly obtained when treated in the same manner as other fruits.

〔The invention's effect〕

As described in detail above, according to the method for producing a packaged fruit of the present invention, the raw fruit is boil-sterilized, or the sugar content of the jelly liquid is increased without being candied, and the preservability is high, and It is possible to easily and inexpensively produce a fruit jelly rich in freshness that retains the original freshness of the fruit, and the result is that it is a remarkable thing that can not be seen in conventional technology and conventional products. found.

Claims (7)

(57) [Claims] 1. A fruit having a surface pH lowered by treating with an aqueous solution of an organic acid having a pH of 3.5 or less and an appropriate jelly solution having a temperature of 80 ° C. or more subjected to heat sterilization, are packaged in a packaging container having oxygen barrier properties. A method for producing packaged fruit jelly, which comprises filling, sealing the packaging container, holding for 10 to 60 seconds, and then cooling and solidifying. 2. A fruit whose surface pH has been lowered by immersion in an organic acid aqueous solution having a pH of 3.5 or less is filled in a packaging container having oxygen barrier properties, and then the fruit-containing packaging container is heat-sterilized. A method for producing a packaged fruit jelly, which comprises filling an appropriate jelly liquid at 80 ° C. or higher, sealing the packaging container, holding for 10 to 60 seconds, and then cooling and solidifying. 3. The method for producing a packaged fruit jelly according to claim 1, wherein the organic acid is ascorbic acid, citric acid or malic acid. 4. The process for producing a packaged fruit jelly according to claim 1, wherein the fruit is a fruit which has been washed, peeled, and optionally cut. 5. The method according to claim 1, wherein the step of sealing the packaging container comprises sealing with a lid material having oxygen barrier properties.
A method for producing the packaged fruit jelly according to the above. 6. The packaged fruit jelly according to claim 1, wherein the step of holding the package for 10 to 60 seconds after sealing the package comprises inverting and holding the package for 10 to 60 seconds. Manufacturing method. 7. The method for producing a packaged fruit jelly according to claim 1, wherein the step of filling the appropriate jelly liquid comprises full filling the appropriate jelly liquid at 80 ° C. or higher.