JP3499342B2 - Method of producing ball-shaped pulp - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing ball-shaped pulp used as a dessert or for processing foods such as frozen desserts, dairy products and confectionery. [0002] As desserts, frozen desserts, dairy products,
BACKGROUND ART For processing food such as confectionery, pulp such as melon is cut into a ball shape. Fruits used at that time include melon, mango, papaya, watermelon,
There are apples. [0003] In order to cut out in a ball shape, generally, the above-mentioned fruits, which are not fully ripe, are prepared raw and peeled to expose the pulp. Then, the pulp is cut out using a spoon-shaped cutting tool. Thereby, ball-shaped pulp is obtained. [0004] However, white peach,
In the case of using the pulp of ripe fruits such as yellow peach or melon or apple, if the pulp is hollowed out in the same manner as above, the ball does not become spherical but becomes a rugby ball. Would. Also, in the last part of the hollowing, the fibers of the pulp are not cut, and the fibers are drawn as if they were threaded. As described above, there is a problem that appearance is deteriorated. [0005] On the other hand, if the pulp is to be hollowed out in a frozen state, there is a problem that the pulp is too hard to cut through. [0006] In order to solve the above-mentioned problems, a method for producing a ball-shaped pulp according to the first aspect of the present invention is to exfoliate the peel of the fruit to expose the pulp and then cut out the pulp. In a method for producing a ball-shaped pulp that is hollowed out with a tool, the pulp from which the skin has been peeled is frozen in a rapid freezing step, and then, in a half-thaw step, the pulp is reduced to -1 ° C to -12 ° C.
Half-thawed, and then in the hollowing process,
It is characterized in that the pulp is hollowed out with a hollowing tool having a substantially spherical curved portion. The following is a description of an embodiment of the present invention. After exfoliating the skin of the fruit to expose the pulp, the pulp is frozen to −20 ° C. or lower in a rapid freezing step with the seeds attached and the pulp as it is. As the fruit, for example, the pulp of a ripe fruit such as white peach, yellow peach or melon, mango, papaya, watermelon, apple or the like can be used. However, the present invention is not limited thereto, and fruits used as desserts or food processing such as frozen desserts, dairy products, and confectionery can be widely used. Next, in a half-thaw step, the pulp is reduced to -1 ° C.
Or thawed to -12 ° C. In the above half-thaw step, depending on the temperature,
The crystallinity of ice in the pulp is different. For this reason, the state of the pulp at the time of cutting, ie, hollowing out, is determined by the temperature set in this half-thaw process. The hardness of the pulp during freezing is determined by the amount of ice crystals at that time, that is, the freezing rate. When the temperature is low, the freezing rate is high and the pulp is hard, but when the freezing rate is low, the pulp becomes soft. Since the measurement of the freezing rate is not possible at present, the firmness of the pulp is expressed by temperature or a mechanical quantity. However, a technique and a method of mechanically measuring the hardness of the pulp that are suitable for the production condition of the present ball-shaped pulp are not common. Therefore, the hardness of the pulp is expressed by temperature here.
By setting the pulp within the above-mentioned temperature range, the state of the pulp is maintained at a predetermined freezing rate. If the temperature is lower than -12 ° C., it is hard and cannot be hollowed out. On the other hand, when the temperature exceeds -1 ° C, the fibers become too soft, the fibers are pulled, and the pulp collapses. Therefore, the pulp is semi-thawed to -1 ° C to -12 ° C. Further, of the above -1 ° C to -12 ° C, -8
C. to -3.degree. C. is particularly preferable because the pulp such as peach keeps the most appropriate hardness and the pulp fiber is cut most cleanly without stretching in the next hollowing step. Next, in the hollowing step, the pulp is hollowed out with a hollowing tool having a substantially spherical curved portion. The above-mentioned hollowing tool has, for example, a spoon-like shape. In order to hollow out the pulp into a spherical ball shape, it is necessary that the curved portion of the hollowing tool is substantially spherical. By manufacturing in this way, unlike the case where it is hollowed out as it is, it does not become a rugby ball shape but a spherical shape. Also, at the end of the hollow, the pulp fibers are cut cleanly without stretching. Thereby, the ball-shaped pulp can be produced with good appearance. Also, unlike the case where the pulp is hollowed out in a frozen state at -20 ° C. or less, the pulp is not too hard and has flexibility suitable for hollowing out. Thereby, the pulp can be easily hollowed out. An embodiment of the present invention will be described below with reference to FIGS. 1 and 2. In this embodiment, white peach is used as a fruit. First, the raw white peach fruits are subjected to a sorting process, in which foreign substances, those damaged by trauma, etc., and those that are incompatible with the production of ball-shaped pulp, such as S balls, that is, thin pulp, are removed. . Next, a blanching step is performed. There, the fruit is immersed in a 3-5% by weight aqueous solution of NaOH (sodium hydroxide) at 90 ° C. for 1-3 minutes. This facilitates peeling in the next peeling step and prevents discoloration to brown. Next, in a skin peeling step, the skin is peeled by a rotary drum type to expose the whole pulp. In addition, it is not limited to this and may be peeled off by hand. Then, it is immersed in 2% by weight citric acid at room temperature for 1 to 2 minutes for neutralization. Next, it is subjected to a browning prevention step. here,
The pulp is immersed in a 0.2% by weight aqueous solution of vitamin C, ie, ascorbic acid. This prevents brown discoloration. It should be noted that, in the case of manufacturing a normal product, instead of the ball-shaped pulp as manufactured in the present example, after this step, the processed peach product is seeded and processed into half, slices, dies and the like. And pickled in syrup,
Boiled, frozen and commercialized. When the above browning prevention step is completed, the flesh is peeled, seeded and subjected to a quick freezing step as it is, and the flesh is rapidly frozen to -20 ° C or less. In this embodiment, this quick freezing step is performed as follows. That is, the pulp is allowed to stand in a freezing tunnel at about −35 ° C. for 15 minutes. At this time, the core of the fruit is -10 ° C
Before and after. Next, it is stored in a freezer at −20 ° C. Next, in the half-thaw step, the pulp is reduced to -1 ° C.
Or thawed to -12 ° C. In the present embodiment, this half-thaw step is performed by storing in a thaw at −10 ° C. for half a day, but may be left at room temperature for 5 to 15 minutes to adjust the temperature. Next, in the hollowing step, the pulp is hollowed out with the hollowing-out tool 1 shown in FIGS. 1 (a) and 1 (b).
As shown in FIG.
And a hemispherical curved portion 2 is joined thereto. FIG.
As shown in (2), the handle 3 is held by hand, and the ball-shaped pulp 5 which is a part thereof is cut out from the pulp 4 at the curved portion 2. Next, the browning prevention step is performed again. There, the pulp is immersed in a 0.2% by weight aqueous solution of vitamin C, that is, ascorbic acid, and then boiled at 85 ° C. for 6 minutes. This prevents brown discoloration. Next, it is frozen rapidly again at -20 ° C or lower. Then, the product is stored in a freezer at -20 ° C or lower. As described above, the method for producing a ball-shaped pulp of the present invention comprises the steps of:
In a method for producing a ball-shaped pulp in which a pulp is hollowed out with a hollowing tool, the pulp peeled off is frozen in a rapid freezing step, and then, in a half-thawing step, the pulp is reduced by -1.
In this method, the pulp is hollowed out with a hollowing tool having a substantially spherical curved portion in a hollowing step. [0026] Therefore, there is an effect that ball-shaped pulp can be produced with good appearance. [0027] This also has the effect that the pulp can be easily hollowed out.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a schematic configuration example of a hollowing-out tool used in a method for producing a ball-shaped pulp according to the present invention;
FIG. 1A is a plan view, and FIG. 1B is a front view. FIG. 2 is an explanatory view showing a state in which pulp is hollowed out by the hollowing tool shown in FIG. 1; [Explanation of Signs] 1 hollow tool 2 curved part 3 handle 4 pulp 5 ball-shaped pulp

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Makoto Kenmochi 1771-27, Shidane-machi, Nakakoma-gun, Yamanashi Prefecture (72) Inventor Masanori Wataki 872-12 Ogasawara, Kushigata-cho, Nakakoma-gun, Yamanashi Prefecture (72) Inventor Kenji Murayama (72) Inventor Hideo Kamekawada 1-10-2-202 Ichikawa, Ichikawa, Chiba Prefecture, Japan (72) Kazuo Nezu 2-1406-39, Nisshincho, Omiya City, Saitama Prefecture, Japan 56) References JP-A-49-71157 (JP, A) JP-A-8-116907 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/212 A23B 7/04 A23P 1/02

Claims (1)

(57) [Claims] [Claim 1] After peeling the skin of the fruit to expose the pulp,
In a method for producing a ball-shaped pulp in which a pulp is hollowed out with a hollowing tool, the pulp from which the skin has been peeled is frozen in a rapid freezing step, and then, in a half-thawing step, the pulp is reduced to -1 ° C to -12 ° C.
C., and then, in the hollowing step, the pulp is hollowed out with a hollowing tool having a substantially spherical curved portion.