JP2901007B2 - Method for maintaining freshness of stripped sweet summer oranges and package thereof - Google Patents

Description

The present invention relates to a method for maintaining freshness of stripped sweet summer oranges and a package thereof.

ADVANTAGE OF THE INVENTION According to this invention, the package of stripped sweet summer oranges which can maintain freshness for a long period of time in a "raw" state without boil sterilization or candied preparation is provided.

[Conventional technology]

Traditionally, most sweet summer oranges were sold without peeling. Also, when peeled, it was sold in a form packed in a tray and the upper part was wrapped with a wrap film. In addition, a method is known in which sweet summer oranges are peeled and then sterilized in boiled or candied.

The sweet summer oranges were not peeled, and were very cumbersome to serve. Moreover, the sweet summer oranges after peeling had a very quick decrease in freshness, and the edible period was as short as one to two days even when stored in a refrigerator. In addition, the method of boil-sterilizing or canning sweetened mandarin oranges in a stripped state has a problem that the original fresh feeling and texture of the sweetened mandarin oranges are lost.

[Problems to be solved by the invention]

The present inventors aim to enhance the image of sweet summer oranges,
Deepening the recognition that it is an important issue in the industry to develop a stripped sweet summer oranges product that has good shelf life and has the original freshness and texture of sweet summer oranges so that consumption can be expanded. As a result of intensive studies on a sterilization method and a packaging method for stripped sweet summer oranges, the present invention was completed.

[Means for solving the problem]

The present invention includes the inventions described in the following (1) to (7).

(1) Stripped sweet summer oranges are treated with an ascorbic acid aqueous solution and / or a citric acid aqueous solution and, if desired, further treated with an ethanol preparation, and then stored in a container having an oxygen barrier property so that the residual oxygen concentration is 0.1% or less. A method for preserving the freshness of stripped sweet summer oranges, characterized by packing with N ₂ gas.

(2) The method for maintaining freshness of stripped sweet oranges described in (1) above, wherein the concentration of the aqueous solution of ascorbic acid and / or the aqueous solution of citric acid is 1 to 5% by weight.

(3) The sweet summer oranges after the ascorbic acid aqueous solution and / or citric acid aqueous solution treatment are further treated with an ethanol preparation containing 30 to 80% by weight of ethanol. To preserve the freshness of sweet summer oranges.

(4) The method for retaining freshness of stripped sweet summer oranges according to (1) to (3), wherein the alcohol preparation contains protamine extracted from egg white lysozyme and / or salmon milt.

(5) The oxygen permeability of the container having oxygen barrier properties is 0.
The method for maintaining freshness of stripped sweet oranges described in the above (1) to (4), which is 1 to 10 cc / container / 24 hrs.atm.

(6) The method for preserving freshness of peeled sweet summer oranges according to the above (1) to (5), wherein the N ₂ gas replacement packaging is carried out under enclosing of a carbon dioxide gas absorbent.

(7) Stripped sweet summer oranges treated with an ascorbic acid aqueous solution and / or a citric acid aqueous solution are packed in an oxygen-barrier container with N ₂ gas replacement so that the residual oxygen concentration is 0.1% or less. The package of stripped sweet summer oranges.

 Hereinafter, the present invention will be described in detail for each step.

Step of preparing stripped sweet mandarin oranges Since many germs are attached to the outer skin surface of the sweet summer oranges, they are sufficiently washed and peeled to prepare stripped sweet summer oranges. In particular, when acetic acid is used as a detergent for the outer skin, it is effective for sterilizing various bacteria. The concentration of acetic acid solution is 0.1-5
% By weight is desirable.

Step of treating stripped sweet summer oranges with an aqueous solution of ascorbic acid and / or citric acid The proliferation of microorganisms attached to the surface of the stripped meat is effectively suppressed by the antibacterial action of the aqueous solution of ascorbic acid and / or aqueous solution of citric acid.

If the number of adherent bacteria on the surface of the peeled meat is large, 70-98
It is also possible to sterilize molds and yeasts that can grow in a highly acidic region or a low water activity region by immersing the ascorbic acid aqueous solution and / or citric acid aqueous solution heated to ° C. for about 1 second to 120 seconds.

The concentration of the aqueous solution of ascorbic acid and / or the aqueous solution of citric acid is desirably 1 to 5% by weight. If it is less than 1% by weight, the pH of the surface of the peeled body cannot be sufficiently lowered. On the other hand, if the content is 5% by weight or more, there is a disadvantage that the original taste of sweet summer oranges is lost.

After immersion in an aqueous solution of ascorbic acid and / or aqueous citric acid, it is of course possible to further suppress the growth of microorganisms by using a commercially available alcohol preparation. The alcohol concentration of the alcohol preparation is preferably 30 to 80% by weight. In addition, together with egg white lysozyme extracted from egg white and protamine extracted from salmon milt,
It is of course possible to broaden the antimicrobial spectrum and more effectively suppress the growth of microorganisms.

A process in which sweet summer oranges treated with an ascorbic acid aqueous solution and / or a citric acid aqueous solution are subjected to N ₂ gas replacement packaging so that the residual oxygen concentration is 0.1% or less in a container having an appropriate oxygen barrier property. A container having an appropriate gas barrier property is provided. Use and pack with N ₂ gas replacement so that the residual oxygen concentration is 0.1% or less, in order to suppress the respiration of sweet summer oranges, to prevent the quality deterioration due to oxidation of sweet summer oranges after peeling, and to propagate microorganisms This is for suppressing the speed, and cup trays and films made of a thermoplastic resin can be used. Thermoplastic cup trays and films include:
The following specifications can be used, but are not limited to the following as long as they have appropriate oxygen barrier properties.

(A) Cup tray: polypropylene (PP) or polystyrene (PS) / ethylene / vinyl acetate copolymer oxide / P
P or PS PP or PS / vinylidene chloride / PP or PS, PP /
CN / PP, PE / CN / PE (b) Film: KON / CPP, KPET / CPP, KOP / CPP, PET / ON / CP
P, PET / ON / PE (K stands for polyvinylidene chloride coat, ON stands for stretched nylon, C stands for unstretched, PET stands for polyethylene terephthalate, PP stands for polypropylene, OP stands for stretched polypropylene, PE stands for polyethylene) Container Is preferably 0.1 to 10 cc / container · 24 hrs · atm. When the oxygen is completely cut off, the oxygen in the container is completely consumed by the respiration of the sweet summer oranges, and the sweet summer oranges start anaerobic respiration and the quality deteriorates. Oxygen permeability of container 0.1-1
If 0cc / container / 24hrs / atm, the amount of oxygen permeating into the container and the amount of oxygen consumed by sweet summer oranges are balanced, the respiration of sweet summer oranges is suppressed, and the quality deterioration due to oxidation can be prevented. .

The reason why the residual oxygen concentration is reduced to 0.1% or less by the N ₂ gas replacement is to suppress the respiration of Kanatsu oranges promptly and prevent the quality from being deteriorated due to oxidation. It cannot be controlled and cannot be stored for a long time.

It is also possible to use a carbon dioxide breathing agent for the purpose of removing carbon dioxide generated by the respiration of sweet summer oranges.

The stripped sweet mandarin orange according to the present invention has a long-term storage property in refrigeration, but refrigeration is a temperature range of 0 ° C to 10 ° C.

〔The invention's effect〕

The stripped sweet summer tangerine product provided by the present invention has almost no microorganisms, and has excellent storage stability.

In addition, even after long-term storage in refrigeration, the "fresh" state of sweet summer oranges with the original freshness and texture is maintained, and its commercial value is extremely high. Also, Me Bare sweet natsudaidai method freshness of the present invention, ascorbic acid safety has been confirmed, but the use of citric acid, and N ₂ gas, even if viewed from the standpoint of food hygiene a secure way, The industrial utility value is very high.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

The concentrations of the acetic acid aqueous solution, the ascorbic acid aqueous solution and the citric acid aqueous solution are described in weight%.

〔Example〕

Example 1 Akanatsu mandarin orange was washed with a 0.5% acetic acid aqueous solution and water, then peeled, and a stripped sweet summer orange was prepared.

Immerse the peel in 2% ascorbic acid aqueous solution, make the surface pH of sweet summer oranges 2.7, width 105mm, length 180mm, depth 35m
8 trays made of PP were filled.

Put the peeled body filled in a tray into a CPP / CN / LDPE deep drawing tray (oxygen permeability: 1.0 cc / tray / 24 hrs / atm) with appropriate barrier properties of width 115 mm, length 190 mm, and depth 40 mm.
Using PET / ON / CPP film as a lid material, and N ₂ gas exchange packaging.

Example 2 Sweet summer oranges were washed with a 0.5% acetic acid aqueous solution and water, peeled, and peeled sweet summer oranges were prepared.

The peeled body was immersed in a 2% citric acid solution, and the sweet summer oranges were adjusted to a surface pH of 2.6, and were filled in eight trays made of PP having a width of 105 mm, a length of 180 mm, and a depth of 35 mm.

Put the peeled body filled in a tray into a CPP / CN / LDPE deep drawing tray (oxygen permeability 1.0 cc / tray / 24 hrs.atm) with appropriate barrier properties, width 115 mm, length 190 mm, depth 40 mm,
Using PET / ON / CPP film as a lid material, and N ₂ gas exchange packaging.

Example 3 Akanatsu mandarin orange was washed with a 0.5% acetic acid aqueous solution and water, then peeled, and a stripped sweet summer orange was prepared.

The stripped body is immersed in a 1% ascorbic acid, 1% citric acid mixed aqueous solution, the surface pH of sweet summer oranges is set to 2.6, and the width is 105
8 trays made of PP with a length of 180 mm and a length of 180 mm and a depth of 35 mm were filled.

Put the peeled body filled in a tray into a CPP / CN / LDPE deep drawing tray (oxygen permeability 1.0cc / tray / 24hrs / atm) with a width of 115mm, a length of 190mm, and a depth of 40mm that has an appropriate barrier property.
Using PET / ON / CPP film as a lid material, and N ₂ gas exchange packaging.

Example 4 Sweet summer oranges were washed with a 0.5% acetic acid aqueous solution and water, peeled, and peeled sweet summer oranges were prepared.

The stripped body is immersed in a 1% aqueous solution of ascorbic acid and 1% citric acid to adjust the surface pH of sweet summer oranges to 2.7 and the width to 105
8 trays made of PP with a length of 180 mm and a length of 180 mm and a depth of 35 mm were filled.

A deep drawn tray of CPP / CN / LDPE with a width of 115mm, a length of 190mm and a depth of 40mm having a moderate barrier property with a carbon dioxide gas absorbent (Ageless C manufactured by Mitsubishi Gas Chemical Co., Ltd.) 1.0 cc / tray / 24 hrs / atm) and packed with N ₂ gas replacement using PET / ON / CPP film as a cover material.

Example 5 Akanatsu mandarin orange was washed with a 0.5% acetic acid aqueous solution and water, then peeled, and a peeled sweet summer orange was prepared.

The stripped body is immersed in a 1% aqueous solution of ascorbic acid and 1% citric acid to adjust the surface pH of sweet summer oranges to 2.7 and the width to 105
8 trays made of PP with a length of 180 mm and a length of 180 mm and a depth of 35 mm were filled.

After spraying an ethanol preparation (Resopower C manufactured by Kewpie Co., Ltd.) on the peeled body after filling, with a carbon dioxide absorbent (Ageless C manufactured by Mitsubishi Gas Chemical Co., Ltd.), it has a width of 115 mm, a length of 190 mm, and a depth of 40 mm having an appropriate barrier property It was placed in a CPP / CN / LDPE deep-drawing tray (oxygen permeability: 1.0 cc / tray, 24 hrs.atm) and packaged with N ₂ gas using PET / ON / CPP film as a cover material.

(Test example)

The package of peeled sweet summer oranges produced by the methods of Examples 1 to 5 was stored at 10 ° C., and on the 5th and 10th days of storage, the packaging material was tested for swelling, off-flavor generation and sensory evaluation.

The test was conducted on 10 packages per group, and the test results were shown for the number of packages corresponding to the expansion of the packaging material and the generation of off-flavors, and the sensory evaluation was performed only on the packages that did not generate off-flavors. 、, defective products are indicated by ×.

For comparison, a package of five kinds of peeled sweet summer oranges (Comparative Example 1) was prepared by a method partially lacking the constitutional requirements of the present invention in the methods of Examples.
To 5), and the same test as above was performed.

Comparative Examples 1 and 2 are examples in which the treatment with the acid aqueous solution is omitted, and Comparative Examples 3 to 5 are examples in which the N ₂ gas replacement is omitted and packaging is performed.

The manufacturing process of each package used as a sample and the results of this test are summarized in Table 1.

However, in the manufacturing process column of Table 1, the specific method of each treatment is the same as the method described in the above example in both the examples and the comparative examples, and × indicates the presence or absence of the corresponding treatment.

As is clear from Table 1, the samples of Comparative Examples 1-2 in which the acid treatment was not conducted in more than half the 5 day saved by N ₂ gas exchange packaging (5-6 of 10 reviews) is off-flavors Those which did occur and did not have an off-flavor (4 to 5 out of 10) were remarkably deteriorated in flavor and texture by sensory evaluation, and were judged to be defective.

On the other hand, the samples of Examples 1 and 2 of the present invention in which the acid treatment and the N ₂ gas replacement packaging were used together showed no abnormality on the 5th day of storage even when the ethanol preparation treatment and the CO ₂ absorbent were lacking, and on the 10th day Although some (2 out of 10) packages were loosened, no unusual odor was generated, and the sensory evaluation showed almost the same freshness as at the time of production.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Seiko Eguchi 95-1 Okawachi, Oaza, Ashikita-cho, Kumamoto Pref. JP-A-56-51949 (JP, A) JP-A-1-160451 (JP, A) JP-A-3-58744 (JP, A) JP-A-3-80044 (JP, A) JP, B2) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23B ^7/ 00-7/16

Claims (7)

(57) [Claims] (1) Stripped sweet summer oranges are treated with an aqueous solution of ascorbic acid and / or citric acid and, if desired, further treated with an ethanol preparation, and then stored in a container having an oxygen barrier property so that the residual oxygen concentration becomes 0.1% or less. So n
_{(2) A} method for preserving the freshness of peeled sweet summer oranges, which is characterized by packing with gas replacement. 2. The method according to claim 1, wherein the concentration of the aqueous solution of ascorbic acid and / or the aqueous solution of citric acid is 1 to 5% by weight. 3. Stripped meat according to claim 1, wherein the sweet summer oranges after the treatment with an aqueous solution of ascorbic acid and / or citric acid are further treated with an ethanol preparation containing 30 to 80% by weight of ethanol. How to maintain the freshness of sweet summer oranges. 4. The method of claim 1, wherein the alcohol preparation contains protamine extracted from egg white lysozyme and / or salmon milt. 5. The method of claim 1, wherein the oxygen permeability of the container having an oxygen barrier property is 0.1 to 10 cc / container · 24 hrs · atm. 6. A method for maintaining freshness of stripped sweet summer oranges according to claim 1, wherein the N ₂ gas replacement packaging is carried out under enclosing of a carbon dioxide gas absorbent. 7. Stripped sweet summer oranges treated with an aqueous solution of ascorbic acid and / or an aqueous solution of citric acid are packaged with N ₂ gas in a container having oxygen barrier properties so that the residual oxygen concentration is 0.1% or less. A package of stripped sweet summer oranges.