JP2935527B2 - Manufacturing method of packaged sweet summer orange jelly - Google Patents

Description

The present invention relates to a method for producing packaged sweet summer orange jelly.

ADVANTAGE OF THE INVENTION According to this invention, the packaged sweet summer orange jelly with high freshness which used the so-called raw state without stripping the sweet summer oranges without boil sterilization is provided.

[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 real tastes 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, fruit jelly, in order to impart preservation, after filling the fruit of the raw material in a packaging container together with the jelly liquid and sealing, so-called boiling sterilization treatment at 85 ℃ or more
It is a general manufacturing method to carry out the heating by heating for about 20 minutes, and a normal fruit jelly product carries out this boiling sterilization.

In addition, as a method of not performing boil sterilization, a method of so-called cane pickling, in which the sugar content of the jelly solution is set to 60 Brix% or more, is performed.

Among these conventional techniques, boil-sterilized sweet summer tangerine jelly is subjected to high temperature treatment, so that the freshness of the fruit significantly decreases, not only the original fresh feeling and texture of the raw fruit is lost, but also the fresh fruit Precious nutrients such as various vitamins contained therein are destroyed, and there is an essential problem that it is extremely difficult to upgrade the sweet summer orange jelly product.

In addition, sweet summer orange jelly products with a sugar content of jelly liquid of 60 Brix% or more will be similar to so-called candied,
In addition to the problem that the original taste and flavor of the fruit are completely lost, there is also a problem that the product is different from ordinary sweet summer orange jelly.

[Problems to be solved by the invention]

The present invention retains the original freshness of the fruit, and
The present invention relates to a method for producing a packaged sweet summer orange jelly that can be stored for a long time.

The present inventors have paid attention to the fact that the conventional boil sterilization step of performing heat treatment at 85 ° C. or higher for about 20 minutes significantly impairs the freshness of the fruit, and examined various alternative sterilization steps. As a result, it was found that the growth of microorganisms was suppressed by the organic acid treatment, and the preservability of the peeled sweet oranges was remarkably improved.

Furthermore, in the case where the peeling of the sweet summer oranges and the jelly liquid are sealed and cooled and solidified in the packaging container, a high-temperature jelly liquid sterilized by heating is used, and the heat of the jelly liquid sterilizes the inner surface of the sealed package and the surface of the sweet summer orange peeling meat. Various methods were discussed.

As a result, the high-temperature jelly liquid is deprived of heat by the sweet summer oranges and the germicidal power is reduced quite rapidly, so it is necessary to bring the whole package into contact with the whole package by inverting and shaking as soon as possible after sealing, If you leave it in a high temperature state after contact, it will lose the original freshness of sweet summer oranges.
It has been found that it is preferable to cool within minutes, and the present invention has been completed.

[Means for solving the problem]

The present invention includes the inventions described in the following (1) to (9).

(1) The peeled sweet summer oranges treated with an organic acid aqueous solution and the high-temperature jelly solution heat-sterilized are sealed in a packaging container having oxygen barrier properties. A method for producing a packaged sweet summer orange jelly, which is characterized by sufficiently contacting with a jelly liquid and then cooling and solidifying.

(2) The method for producing packaged sweet summer orange jelly according to the above (1), wherein the packaged container is filled with sweet summer oranges and then filled with a jelly liquid and sealed.

(3) The method for producing a packaged sweet summer orange jelly according to the above (1) or (2), wherein the organic acid is citric acid and / or ascorbic acid.

(4) The method for producing a packaged sweet summer orange jelly according to the above (1) to (3), wherein the pH of the organic acid aqueous solution is 3.5 or less.

(5) The method for producing a packaged sweet summer orange jelly according to the above (1) to (4), wherein the sealing step is performed with a lid material having an oxygen barrier property.

(6) The method for producing a packaged sweet summer orange jelly according to the above (1) to (5), wherein the step of bringing the jelly liquid into contact with the entire surface of the sealed package is performed by inverting the sealed package container.

(7) The method for producing packaged sweet summer orange jelly according to the above (1) to (6), wherein the temperature of the jelly liquid to be sealed is 80 ° C. or higher.

(8) The method for producing packaged sweet summer orange jelly according to the above (1) to (7), wherein the pH of the jelly liquid to be sealed is 4.0 or less.

(9) The above (1) to (1), wherein cooling is started within one minute after the jelly liquid is sufficiently brought into contact with the inner surface of the sealed package.
(8) The method for producing the packaged sweet summer orange jelly according to (8).

In the present invention, as a raw material of sweet summer oranges, generally, a large number of sterilizations are adhered to the outer skin surface of a fruit.

As the organic acid used in the organic acid aqueous solution, citric acid and / or ascorbic acid is preferable, but any type of edible food can be used as long as the pH of the organic acid aqueous solution can be adjusted to 3.5 or less, preferably 3.0 or less. Anything can be used. Treat the stripped sweet summer oranges with this organic acid aqueous solution to sufficiently lower the surface pH of the sweet summer oranges. In this case, a method in which sweet summer oranges are immersed in an organic acid aqueous solution for treatment is preferable, but an organic acid aqueous solution may be directly sprayed, and an appropriate means is used.

The sweet summer oranges which have been treated with an organic acid aqueous solution to sufficiently lower the surface pH thereof are filled in a packaging container having oxygen barrier properties, and then the hot summer jelly solution which has been heat sterilized by a conventional method is filled into the container containing the sweet summer oranges. The filling is preferably performed, but the filling order may be appropriately changed as necessary, such as simultaneous filling of the sweet summer orange jelly liquid, and the present invention is also included in the scope of the present invention.

As a packaging container, a container having an oxygen barrier property is used in order to prevent deterioration of the quality of sweet summer orange jelly during storage. It can be used in any suitable form such as a metal can, a glass bottle, and a cup / tray of a thermoplastic resin. However, in the case of thermoplasticity, hot filling at 80 ° C. or more is preferred in terms of price and handling. The hot filling of the jelly liquid at 80 ° C. or higher is for sterilizing the surface of the fruit and the packaging container whose surface pH has been reduced, and in order to obtain a sufficient sterilizing effect, a temperature of 85 ° C. or higher is particularly preferable. .

In the filling step of the jelly liquid, the preserving effect can be enhanced by hot filling at 80 ° C. or higher and 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. To prevent the sweet summer orange jelly from being oxidized during storage by the oxygen in the headspace and the oxygen permeating from the lid material, and may fall into the packaging container as falling bacteria during filling. This is for the purpose of preventing the growth of a mold having a crack.

As a material for imparting oxygen barrier properties to the lid material, KO is used.
N, KOP, KPET, Al and the like can be mentioned. As the material of the lid material,
A cup tray of PS or PP and heat resin is suitable for the above materials.

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-vinyl acetate copolymer Saponified product / P
It is preferable to form a P or PS laminated sheet or the like into an appropriate form.

As the jelly component, gelatin, agar, pectin, carrageenan, etc., can be used as appropriate.In general, the jelly component and sugar are dissolved in water to form a jelly solution. Needless to say, it can be blended.

The heat sterilization of the jelly liquid is for sterilizing jelly components, germs contained in sugar, etc., and in order to sterilize heat-resistant bacterial spores, heat sterilization at 120 ° C. for 4 minutes or more may be performed. Desirably, when the pH of the jelly solution is 4.0 or less, heat-resistant bacterial spores cannot germinate.
Sterilization of the jelly liquid is possible even under sterilization conditions of 5 ° C. or more.

KON / CPP, KPET / CPP, KOP provided with a sealant layer that can be filled and sealed with a jelly liquid that has been heat-treated and sterilized
/ CPP, PET / Al / CPP, PET / Al / PS, PET / Al / heat sealing material and the like are preferably used. (In the abbreviations, K is polyvinylidene chloride coat, ON is stretched nylon, C is unstretched, PET is polyethylene terephthalate, PP is polypropylene, OP
Indicates a stretched polypropylene.) After sealing the packaging container, the surface of the fruit and the packaging container are sterilized immediately by contact with a high-temperature jelly solution. Inverting the packaging container usually ensures sterilization of the lid material. It is preferable to invert the tube for about 10 to 60 seconds. In general, if the contact time is less than 10 seconds, sterilization may be insufficient, and if the contact time is more than 60 seconds, the freshness of the fruit will decrease, and the freshness and texture of the sweet summer oranges will be lost, which is not preferable. It goes without saying that the time should be appropriately set in a suitable range according to the type of the raw material, the type and the form of the packaging container, and the like. The contact method can be appropriately selected, and a method in which the contact method is maintained for a certain period of time without shaking or in a rotating state is also included in the scope of the present invention.

Immediately after completion of the sterilization treatment, the packaging container is cooled by appropriate means such as running water or ice water to solidify the jelly liquid, thereby obtaining a packaged sweet summer orange jelly, which is the final product of the present invention.

〔Example〕

Hereinafter, an example is shown in order to explain an embodiment of the present invention in detail.

Example 1 A packaged sweet summer orange jelly was prepared 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% aqueous solution of ascorbic acid.
5 for P / EVOH / PP tray (oxygen permeability: 0.1cc / 24hr ・ atm)
Was filled.

After heating and dissolving 42 g of carrageenan (Dainippon Pharmaceutical Gelmate BS) and 510 g of upper sucrose in distilled water 2.1, adjust the pH of the solution to 3.7 with citric acid, heat sterilize at 95 ° C for 5 minutes, and cool to 80 ° C. The above-mentioned sweet summer oranges tray was fully filled, and the container was heat-sealed and sealed using a KON / CPP film as a cover material.

The tray was inverted, held for 30 seconds, cooled and solidified in running water for 2 hours, and then left overnight at 3 ° C. to produce a packaged sweet summer orange jelly.

Example 2 A packaged sweet summer orange jelly was prepared 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% aqueous solution of ascorbic acid.
Five P / EVOH / PP trays (oxygen permeability: 0.1 cc / 24 hr · atm) were filled.

42 g of carrageenan (Dainippon Pharmaceutical Gelmate BS) and 510 g of white sucrose are heated and dissolved in distilled water 2.1, then sterilized by heating in an autoclave at 120 ° C for 5 minutes, cooled to 80 ° C, and then poured into the tray containing sweet oranges described above. It was filled and heat sealed using a KON / CCP film as a lid material.

The tray was inverted, held for 30 seconds, cooled and solidified in running water for 2 hours, and then left overnight at 3 ° C. to produce a packaged sweet summer orange jelly.

Example 3 A packaged sweet summer orange jelly was prepared by the following steps.

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

The peeled sweet summer oranges are immersed in a 1% ascorbic acid, 1% citric acid mixed aqueous solution, and the PP / EVOH / PP tray with a diameter of 80mm and a depth of 50mm (oxygen permeability: 0.1cc)
/ 24hr · atm).

After heating and dissolving 42 g of carrageenan (Dainippon Pharmaceutical Gelmate BS) and 510 g of upper sucrose in distilled water 2.1, heat sterilize it in an autoclave at 120 ° C for 5 minutes, cool it to 80 ° C, and then pour it into the above-mentioned sweet summer tangerine tray. It was filled and heat sealed using a KON / CCP film as a lid material.

The tray was inverted, held for 30 seconds, cooled and solidified in running water for 2 hours, and then left overnight at 3 ° C. to produce a packaged sweet summer orange jelly.

(Test example)

Three kinds of packaged sweet summer orange jelly produced by the methods of Examples 1 to 3 and eight kinds of packaged sweet summer orange jelly produced by changing the processing conditions of some steps in the method of Example (Comparative Example 1)
To 8), 11 types of each sample were stored at 10 ° C., and after one month, the occurrence rate of microorganisms, the type of microorganisms generated, and the sensory evaluation were tested.

 The test was performed with 10 packs per group.

Table 1 shows the manufacturing conditions and test results of the 11 samples (shown in Examples 1 to 3 and Comparative Examples 1 to 8) used in this test.

As is clear from the test results in Table 1, the packaged sweet summer orange jelly produced by the method of Examples 1 to 3 of the present invention has a temperature of 10 ° C,
After storage for one month, no generation of microorganisms was observed at all, and the original taste and flavor of sweet summer oranges were well maintained.

Further, by comparing the production methods in Table 1 with the test results, various relationships between the processing conditions of each step and the product quality could be clarified.

For example, it is clear that the organic acid has an effect of inhibiting the growth of microorganisms by comparing the results of Comparative Examples 1 and 2 (lacking the organic acid treatment) and all other samples, It is recognized from the results of Examples 1 to 3 and Comparative Examples 5 to 7 that the sterilization is completed in a short contact time of only about 10 to 30 seconds, and the sterilization is sufficient when the contact time of the high-temperature jelly liquid is 1 minute or more. However, it was confirmed from the results of Comparative Example 8 that the freshness of the fruit was slightly lowered.

〔The invention's effect〕

As described in detail above, according to the method for producing sweet orange mandarin orange of the present invention, without boil sterilizing sweet summer oranges, without increasing the sugar content of the jelly liquid to be candied, high storage stability, In addition, it is possible to easily and inexpensively produce a sweet summer orange jelly which is rich in freshness while maintaining the original freshness of the sweet summer orange.

Continued on the front page (72) Inventor Seiko Eguchi 95-1 Okawachi, Oaza, Ashikita-machi, Ashikita-gun, Kumamoto (72) Inventor Sueki 2290 Odaura, Taura-cho, Ashura-gun, Kumamoto Prefecture (56) References JP2 -27953 (JP, A) JP-A-62-69956 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/05-1/09

Claims (9)

(57) [Claims] 1. A packaging container having an oxygen barrier property consisting of a stripped strip of sweet summer oranges treated with an organic acid aqueous solution and a high-temperature jelly solution pasteurized at 80 ° C. for 5 minutes or more at pH 4.0 or lower. Sealed inside and immediately inverted after sealing,
A method for producing a packaged sweet summer orange jelly, wherein the jelly liquid is brought into sufficient contact with the entire surface of the sealed packaging container by shaking or the like and then cooled and solidified. 2. The method for producing packaged sweet summer orange jelly according to claim 1, wherein the package is filled with jelly liquid and then sealed. 3. The method for producing packaged sweet summer orange jelly according to claim 1, wherein the organic acid is citric acid and / or ascorbic acid. 4. The method for producing packaged sweet summer orange jelly according to claim 1, wherein the pH of the organic acid aqueous solution is 3.5 or more. 5. The method for producing a packaged sweet summer orange jelly according to claim 1, wherein the sealing step is performed with a lid material having oxygen barrier properties. 6. The method for producing packaged sweet summer orange jelly according to claim 1, wherein the step of bringing the jelly liquid into contact with the whole surface of the sealed package is performed by inverting the sealed package container. 7. The method for producing packaged sweet summer orange jelly according to claim 1, wherein the temperature of the jelly liquid to be sealed is 80 ° C. or higher. 8. The method for producing packaged sweet summer orange jelly according to claim 1, wherein the pH of the jelly liquid to be sealed is 4.0 or less. 9. The method according to claim 1, wherein cooling is started within one minute after the jelly liquid is sufficiently brought into contact with the inner surface of the sealed package.
8. The method for producing the packaged sweet summer orange jelly according to 8.