JP5976245B2 - Processed fruit production - Google Patents

Description

  The present invention relates to a method for producing a processed fruit that is produced by heat-processing a fruit.

  When immature fruits such as ume, oysters, apples and tangerines are subjected to a freezing treatment, the flesh is frozen and transformed, causing deterioration such as hardening of the fibers. In addition, since the internal moisture freezes and expands during freezing, the internal structure is destroyed. When it becomes such a state by freezing, the fruit after thawing has a bad texture and is not suitable as a food. In particular, fruit whose internal structure is destroyed by freezing expansion during freezing causes water separation called drip, and not only the food texture, taste, flavor, etc., but also the original form of the fruit is impaired. .

  As a method for processing immature fruits, a method of softening the pulp by steaming at 60 to 150 ° C. is known. For example, Patent Document 1 discloses a processing method for heating Ome with steam at 60 to 150 ° C.

JP 2007-129994 A

  However, in conventional processing such as steaming with steam at 60 to 150 ° C., it takes a long time to heat the fruit so that the core temperature of the fruit becomes about 60 to 80 ° C., and water separation occurs during that time. There arises a problem that deformation occurs. Furthermore, when the fruit heated by such a method is frozen and then thawed, there is a problem that deterioration such as water separation and deformation is remarkable. Frozen processing is important for long-term preservation of fruits, and is one of the issues in overseas export that requires a long time for transportation from production areas to consumption areas, for example.

  The present invention has been made in view of such circumstances, and a method for producing processed fruit that is unlikely to deteriorate by heating air containing substantially saturated water vapor with heated superheated steam in a high temperature for a short time. The purpose is to provide.

In order to solve the above problems, a method of producing processed fruits of the present application described a method of producing processed fruit to produce fruit heat processed to respect the fruit disposed in the heating zone for heating the processing object, saturated A heating step of heating by spouting superheated steam that heats air containing steam in a state from above and below, and the weight of the fruit is 10 g or more and less than 30 g, and the superheated steam The temperature is 200 to 300 ° C., and the heating time with the superheated steam is 3 to 5 minutes.

Furthermore, the method for producing a processed fruit described in the present application is a method for producing a processed fruit that is produced by heat-processing the fruit , and contains saturated water vapor with respect to the fruit arranged in the heating area for heating the object to be processed. It has the heating process which heats by heating up the superheated steam which heated air from the upper direction and the lower direction , the weight of the fruit is 30g or more, and the temperature of the superheated steam is 240-320 ° C. It is characterized by being.

  In this invention, even if it is a case where it freezes after heat processing, for example, it will prevent that foodstuffs, such as the thawed fruit, deteriorate.

  In the method for producing processed fruit according to the present invention, air containing saturated water vapor is heated by heated superheated steam. Thereby, even if it is a case where it thaws, after performing freezing processing, for example with respect to foods, such as a fruit after a heating, there exists an outstanding effect that it is hard to produce deterioration.

It is the schematic which shows typically an example of the production apparatus used with the production method of the processed fruit which concerns on Embodiment 1 of this invention. It is explanatory drawing which shows typically an example of the production apparatus used with the production method of the processed fruit which concerns on Embodiment 2 of this invention. It is a graph which shows the quality of the processed fruit processed on various processing conditions. It is explanatory drawing which shows typically the concept of the maturity degree used as the parameter | index of the degree of heat denaturation of a processed fruit. It is a graph which shows the taste of the processed fruit processed on various processing conditions. It is a graph which shows the quality of the processed fruit processed on various processing conditions. It is a graph which shows the taste of the processed fruit processed on various processing conditions. It is a graph which shows the quality of the processed fruit processed on various processing conditions. It is a graph which shows the taste of the processed fruit processed on various processing conditions.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the following embodiments are merely examples of a form that embodies the present invention, and are not intended to limit the technical scope of the present invention.

(Embodiment 1)
FIG. 1 is a schematic view schematically showing an example of a production apparatus used in the method for producing processed fruit according to Embodiment 1 of the present invention. The production apparatus 1 is an apparatus that produces processed food by heat-processing an edible material. In the following, a method for producing processed fruits by heating the fruits using fruits such as ume, oysters, apples and mandarin oranges will be described. In addition, the fruit here includes immature fruit which is not suitable for normal edible use.

  First, the configuration of the production apparatus 1 will be described. The production apparatus 1 includes a boiler 10, a heater 11, a heating chamber 12, and the like.

  The boiler 10 is a mechanism capable of heating the water in the can to 120 to 130 ° C. In the present invention, the boiler 10 heats the water in the can and vaporizes the water in the can. Use saturated steam. The boiler 10 includes a water supply pipe W that supplies distilled water, tap water, and the like suitable for food processing into the can, and a fuel pipe that supplies fuel such as heavy oil, kerosene, and gas to a heating unit that heats the inside of the can. F and a saturated steam pipe L1 for supplying saturated steam generated in the can to the heater 11 are connected.

  The heater 11 is a mechanism capable of heating an object to be heated to 130 to 800 ° C. In the present invention, the heater 11 heats saturated steam to 200 to 300 ° C. The heater 11 is connected to a saturated steam pipe L1, a fuel pipe F, and a superheated steam pipe L2 that supplies superheated steam that has heated the saturated steam to the heating chamber 12.

  The heating chamber 12 is a mechanism for heating the fruit with superheated steam. The heating chamber 12 has a heating area 120 in which fruits to be processed are arranged. In the heating area 120, a conveyor 121 is disposed as a conveyance path for conveying the fruit. The conveyor 121 is an endless conveyance belt in which two conveyor motors 122 and 122 and three guide rollers 123, 123 and 123 provided before and after the heating area 120 are wound. The fruit placed on the conveyor 121 passes through the heating area 120 at a predetermined speed. The conveyance speed by the conveyor 121 can be adjusted by controlling the rotation speeds of the conveyor motors 122 and 122, and the passage time during which the fruit passes through the heating area 120, that is, the heating time is adjusted by adjusting the conveyance speed. can do.

  In the conveyor 121, a plurality of jet ports (spout nozzles) 124, 124,... For jetting superheated steam are arranged vertically along the transport path. Each of the injection ports 124, 124,... Is connected to the superheated steam pipe L <b> 2 and injects superheated steam from above and below onto the fruit placed on the conveyor 121 that passes through the heating area 120. The superheated steam pipe L2 is connected to each of the injection ports 124, 124,... Via branch pipes L3, L3 that branch the pipe line up and down the conveyor 121. Steam valves L3a and L3a and pressure gauges L3b and L3b are provided in the branch pipes L3 and L3, respectively, so that the amount of superheated steam injected can be adjusted. In the first embodiment, the injection ports 124, 124,... Are arranged on the upper and lower sides of the conveyance path. However, the present invention is not limited to this. Also, it is possible to appropriately design the nozzles 124, 124,. Thus, it becomes possible to heat a fruit homogeneously by injecting superheated steam from several directions toward a fruit.

  In the heating area 120, a water storage part 125 having an open top is disposed below the conveyor 121 on which the fruit is placed. By storing water in the water storage part 125, the humidity in the heating area 120 can be reduced. The decrease can be suppressed and a high humidity atmosphere can be maintained. A drain pipe 126 is disposed below the water storage section 125, and the water storage section 125 can be drained by opening a drain valve 126 a provided in the drain pipe 126.

  In addition, two exhaust pipes 127 and 127 are disposed in the upper part of the heating chamber 12, and the exhaust valves 127a and 127a respectively provided in the exhaust pipes 127 and 127 are opened, and the exhaust fans 127b and 127b are respectively provided. By operating the, the air in the heating chamber 12 can be discharged.

  Next, the method to heat a fruit and produce a processed fruit using the production apparatus 1 is demonstrated. First, water is supplied into the can of the boiler 10 and the inside of the can is heated to vaporize water and generate saturated steam. The saturated steam is sent to the heater 11 through the saturated steam pipe L1. Note that although saturated steam is used, in a strict sense, it is not necessary to be in a saturated state, that is, in a state where the relative humidity is equal to 100% relative humidity, and the amount of water vapor corresponding to a relative humidity near 100% is not necessary. The air to contain may be sufficient.

  The heater 11 heats the saturated steam supplied from the saturated steam pipe L1 to 200 to 300 ° C. to produce superheated steam. The superheated steam is sent to the heating chamber 12 through the superheated steam pipe L2.

  In the heating chamber 12, the fruit is placed on the conveyor 121 and conveyed in the heating area 120. In the heating area 120, superheated steam is jetted from the top and bottom toward the fruit. The fruits are heated by the superheated steam while being conveyed to the conveyor 121 and passing through the heating area 120. That is, in the heating chamber 12, the fruit is heated at 200 to 300 ° C by superheated steam. Moreover, since a fruit passes the heating area 120 in 3 to 5 minutes, the heating time by superheated steam will be 3 to 5 minutes. The heating temperature and the heating time are appropriately adjusted to obtain the target quality according to various factors such as the kind, size, and weight of the fruit.

  In addition, in the heating area 120 through which the fruit placed on the conveyor 121 passes, when the oxygen concentration is measured near the entrance, in the center, and near the exit, a phenomenon in which the oxygen concentration in the center is reduced is observed. . This is presumed to be because the air in the heating area 120 was replaced by superheated steam.

  Thus, the heat-processed fruit is frozen for the purpose of long-term storage. That is, heating with superheated steam is performed as a pretreatment for the freezing process. In addition, the heat-processed fruit can be used not only for frozen storage but also as a food as it is, and further as a raw material for food and drink such as fruit wine.

(Embodiment 2)
FIG. 2 is an explanatory view schematically showing an example of a production apparatus used in the method for producing processed fruit according to Embodiment 2 of the present invention. Embodiment 2 is a form in which fruits are processed by a batch method, whereas the production apparatus 1 according to Embodiment 1 heats fruits by a continuous method. In the following description, the same components as those in the first embodiment are denoted by the same reference numerals as those in the first embodiment, and the first embodiment is referred to and detailed description thereof is omitted.

  In the production apparatus 1 according to the second embodiment, the heating chamber 12 includes a heating area 120 where a fruit to be processed is placed. In the heating area 120, a mounting table 128 for mounting fruits is disposed. A plurality of injection ports 124, 124,... For injecting superheated steam are disposed above the mounting table 128, and a superheated steam pipe L2 is connected to each of the injection ports 124, 124,. The superheated steam pipe L2 is provided with a steam valve L2a and a pressure gauge L2b, and the amount of superheated steam injection can be adjusted.

  In the heating area 120, a water storage part 125 is disposed below the mounting table 128. By storing water in the water storage part 125, a decrease in humidity in the heating area 120 is suppressed, and a high humidity atmosphere is created. Can be maintained. A drain pipe 126 is disposed below the water storage section 125, and the water storage section 125 can be drained by opening a drain valve 126 a provided in the drain pipe 126.

  In Embodiment 2, a method for heating a fruit and producing a processed fruit will be described. In the same manner as in the first embodiment, the superheated steam generated by the boiler 10 and the heater 11 is sent to the heating chamber 12 through the superheated steam pipe L2.

  In the heating area 120 of the heating chamber 12, as schematically shown as white circles in FIG. 2, the fruit is mounted on the mounting table 128, and superheated steam is jetted toward the fruit from above, and overheating is performed. The fruit is heated by the steam. The heating condition with superheated steam is 200 to 300 ° C., and the heating is 3 to 5 minutes. The heating temperature and the heating time are appropriately adjusted to obtain the target quality according to various factors such as the kind, size, and weight of the fruit. The processing after heating is the same as that in the first embodiment.

  The production apparatus 1 according to Embodiment 2 shown using FIG. 2 shows a form in which superheated steam is injected toward the fruit from above. This is to show that the processed fruit production method according to the present invention can be developed into various forms, and if possible, overheat the fruit from multiple directions, such as from above and below. It is preferable to be configured to inject steam. By injecting superheated steam from a plurality of directions, it is easy to transmit heat evenly to the fruit, so that processed fruit with better quality can be produced.

  The continuous production apparatus 1 according to the first embodiment is suitable for small-quantity mass production, and the batch-type production apparatus 1 according to the second embodiment is suitable for high-mix low-volume production.

  Next, the relationship between the processing conditions and the quality of the processed fruit will be described.

<Experiment 1: 2L size Ome>
FIG. 3 is a chart showing the quality of processed fruits processed under various processing conditions. In the experiment, the heating conditions were set in the range of 180 to 320 ° C. and the heating time in the range of 2 to 7 minutes, and the heating process was performed under various heating conditions within the set range. The fruits used in the experiment were 25 g of green plums, each of which was heated under the respective heating conditions, and the quality of the processed fruits that had passed 1 hour after the heating was totaled to obtain the experimental results. The quality was measured or judged for six items of “maturity”, “water separation after heating”, “water separation after freezing and thawing”, “skin destruction” and “fragrance”. Note that 25 g of Ome used in Experiment 1 is generally classified into a size “2L”.

  The degree of maturity is an index indicating the degree of heat denaturation by heat processing for an unripe fruit Ome. FIG. 4 is an explanatory diagram schematically showing the concept of maturity, which is an index of the degree of heat denaturation of processed fruits. FIG. 4 schematically shows the epidermis, pulp and seeds of immature fruits in concentric circles, and with the passage of time in the order of FIGS. 4 (a), (b), (c) and (d). This shows the situation where heat denaturation is progressing. In addition, in the figure, the part shown in white shows the pulp which has not been heat-denatured, the part shown by the oblique line shows the pulp which has been heat-denatured, and the part shown by stippling shows the seed. Immature fruits such as Ome are not suitable for consumption as they are because the epidermis and pulp are hard and the bitterness, sourness and gummy taste are strong. By heating such immature fruits with superheated steam, heat is transferred from the skin of the fruits toward the seeds inside the flesh and heat denaturation proceeds. By heat denaturation, the hard epidermis and pulp become soft, and the maturation (saccharification) of the pulp progresses from the epidermis side to the seed side, resulting in a ripe fruit suitable for edible use.

  The maturity is an index showing the maturity of the pulp as the degree of heat denaturation. In this experiment, based on the result of cutting the fruit and observing its cross section, the percentage of the heat-denatured part as a percentage of the length from the epidermis to the seed surface is shown as the maturity. . For example, FIG. 4A shows a maturity of 0%, FIG. 4D shows a maturity of 100%, and FIG. 4C shows a maturity of 80%. 100% maturity is a state in which heat denaturation occurs from the epidermis to the seed surface, and the entire pulp is saccharified. That is, it is the seed surface located at the center of the fruit that reaches the slowest heat in the pulp. If the heat of 70 to 80 ° C. reaches the seed surface, the fiber bound to the seed surface is saccharified and becomes a fully ripened fruit.

  The experimental results of maturity shown in FIG. 3 show the average values of the maturity of each of the five fruits processed under the respective conditions. From FIG. 3, it can be seen that the higher the heating temperature and the longer the heating time, the higher the maturity.

  The amount of water separation after heating is an index indicating the degree of water separation caused by overheating the fruit. Water separation indicates a state called drip in which liquid flows out from the inside of the fruit.If water separation is large, the texture, taste, flavor, and other factors of the food deteriorate, and in severe cases the original shape of the fruit May be damaged. In this experiment, on the basis of the weight of raw green ume before heat processing, a value indicating the weight of the processed fruit as a percentage after heat processing is used as the water separation after heating. Therefore, the amount of water separation after heating is smaller as the numerical value is less water separation, which is preferable as a food.

  The amount of water separation after freezing and thawing is an index indicating the degree of water separation produced by freezing and processing the fruit after heat processing and further thawing at room temperature. When the fruit is frozen, the internal tissue is destroyed by freezing expansion during freezing, so that drip is likely to occur. In this experiment, on the basis of the weight of raw green ume before heat processing, the value indicating the weight of processed fruit after natural thawing by heat treatment and freezing treatment is shown as the amount of water separation after freezing and thawing. . Therefore, the amount of water separation after heating is smaller as the numerical value is less water separation, which is preferable as a food. In addition, in the experimental result shown in FIG. 3, even if it is the same heating conditions, what shows the numerical value in which the water separation amount after freezing and thawing | decompression shows a smaller numerical value than the water separation amount after a heating is seen. This is presumed to be due to individual differences such as the difference in the original moisture content of the fruit used in the experiment. Since such variation tends to converge as the heating time becomes longer, it is considered that by adjusting the heating conditions, quality variation can be eliminated and a processed fruit with a certain quality can be obtained.

  The skin destruction state is an index indicating the state of skin destruction caused by heat processing. FIG. 3 shows, as the skin destruction state, a value indicating the percentage of the total number of damaged fruits among the five fruits processed under the respective conditions as a percentage. That is, when the skin of all five fruits is damaged, the skin destruction status is 100%, and when the skin of four of the five fruits is damaged, the skin destruction status is 80%. It becomes. In addition, when the skin is destroyed, it goes without saying that the appearance is deteriorated, and the quality is deteriorated because the internal components easily flow out. It can be seen from FIG. 3 that the higher the heating temperature and the longer the heating time, the more likely the skin is damaged.

  The fragrance index is an index indicating the fragrance of the fruit after heat processing, and shows the result determined by four testers. In FIG. 3, the fragrance is good, and processed fruits that are preferable as foods and products are indicated by double circles.

  FIG. 3 shows the results of measurement or determination for the above five items. In addition, as an experimental result which is not quantified, the tendency for the processed fruit with much water separation to deform | transform the pulp and to maintain a favorable shape after freezing and thawing | decompression was seen.

  From the experimental results of FIG. 3, it can be seen that when the heating temperature is less than 200 ° C., the amount of water separation is large regardless of the heating time zone when frozen and further thawed at room temperature. From the above results, when the heating temperature is less than 200 ° C., it is considered difficult to obtain a good product regardless of the heating time.

  On the other hand, when the heating temperature is increased, as shown in FIG. 3, the skin is easily damaged, and when the heating temperature is 320 ° C., it is difficult to perform the heat processing without damaging the skin. Therefore, the heating temperature needs to be 300 ° C. or lower.

  When each heating condition was verified for the experimental results that were not quantified, it was found that it was difficult to obtain a good product when the heating temperature was less than 200 ° C. Specifically, in the heating time zone until the epidermis breaks, the flesh has no softness, and the water separation liquid that occurs when the heating time is extended until the epidermis breaks is watery and has a fruit-specific richness, The result that a so-called trolley feeling was not felt was obtained. In addition, when it heated about 200 degreeC or more and 300 degrees C or less and examined about the processed fruit in which the epidermis was damaged, it turned out that the processed fruit after freezing and thawing has little separation of pulp and water, and has water retention power. . Moreover, it has been found that the water separation liquid itself has a trolley feeling.

  In consideration of the scent shown in FIG. 3, the heating conditions for obtaining a preferable result are that the heating temperature is 260 ° C. or more and 300 ° C. or less, and the heating time is 3 minutes or more and 5 minutes or less. However, since heating for a long time tends to damage the epidermis, it is preferably 3 minutes or longer and 4 minutes or shorter.

  In the above experiment, the processed fruit having a heating temperature of 285 ° C. and a heating time of 3 minutes and 30 seconds has a high maturity level of 100%, a water separation amount of 1 to 2% is low, and the epidermis is not damaged. In addition, a good quality with a favorable scent was obtained. From these results, the heating conditions are such that the heating temperature is 200 ° C. or more and 300 ° C. or less, the heating time is 3 minutes or more and 5 minutes or less, and more preferably, the heating temperature is 260 ° C. or more, It is necessary that the heating time be 300 ° C. or lower and the heating time be 3 minutes or longer and 4 minutes or shorter. It is desirable to make adjustments within these conditions in consideration of various factors.

  Next, processing conditions and the taste of processed fruits will be described. FIG. 5 is a chart showing the taste of processed fruits processed under various processing conditions. FIG. 5 shows the results of experiments conducted at various heating temperatures and heating times. The heating conditions were set such that the heating temperature was in the range of 180 to 320 ° C., and the heating time was in the range of 2 to 7 minutes. The fruit used in the experiment is 25 g of Ome. In the experiment method, a total of 4 tasters, 2 each for men and women, compared the textures of the unprocessed ume and the processed fruit. The test items are six items of “skin softness”, “fruit pulp smoothness”, “bitterness”, “acidity”, “egu taste” and “fragrance”. The judgment standard was “5” for the green ume before processing, and it was classified into five levels so as to be “4”, “3”, “2” and “1” according to food consumption. The determination method of “fragrance” is the same as the experiment shown using FIG.

  As is clear from FIG. 5, when the heating temperature is 285 ° C. and the heating time is 3 minutes 30 seconds to 4 minutes, all the tasters are judged to have the highest quality in all items. From the results shown in FIG. 5, also in terms of taste, the heating conditions are that the heating temperature is 200 ° C. or more and 300 ° C. or less, and the heating time is 3 minutes or more and 5 minutes or less, and more preferably, It is necessary that the heating temperature is 260 ° C. or more and 300 ° C. or less, and the heating time is 3 minutes or more and 4 minutes or less. It is desirable to make adjustments within these conditions in consideration of various factors.

  Factors that require adjustment are fruit-type factors such as the type, size, and weight of the fruit, as well as the size and shape of the heating area 120 in the production apparatus 1, the amount and distance of superheated steam, and the water storage There are various factors such as the status of the unit 125 and factors on the apparatus side such as the external atmosphere. The appropriate value of the heating condition changes due to variations in these factors. Therefore, it is important to make appropriate adjustments and obtain appropriate values for heating conditions such as heating temperature and heating time. Next, the experiment which calculated | required the appropriate value with respect to the fruit of a different size as a heating condition according to the magnitude | size (weight) of a fruit is demonstrated.

<Experiment 2: 3L size Ome>
The experimental result with respect to the fruit of another size is demonstrated. FIG. 6 is a chart showing the quality of processed fruit processed under various processing conditions, and FIG. 7 is a chart showing the taste of processed fruit processed under various processing conditions. The fruit used in Experiment 2 is 35 g of Ome, and is generally sized to be classified into a size “3 L”. The “3 L” Ome has a weight of 30 g or more and less than 40 g. Each item and the evaluation method are the same as in Experiment 1.

  From the results shown in FIG. 6 and FIG. 7, the processing conditions for obtaining a high-quality processed fruit are that the heating temperature is 240 ° C. or more and 320 ° C. or less, and the heating time is 3 minutes or more and 3.5 minutes (3 Min 30 sec) or less, and more preferably, the heating temperature is 285 ° C. or more and 320 ° C. or less, and the heating time is 3.7 min (3 min 42 sec) or more and 5.5 min (5 Min. 30 seconds) or less.

<Experiment 3: 4L size Ome>
Furthermore, the experimental result with respect to the fruit of another size is demonstrated. FIG. 8 is a chart showing the quality of processed fruit processed under various processing conditions, and FIG. 9 is a chart showing the taste of processed fruit processed under various processing conditions. The fruit used in Experiment 3 is generally sized to be classified into a size “4L”, and the “4L” green plums weigh 40 g or more and less than 50 g. Each item and the evaluation method are the same as in Experiment 1.

  From the results shown in FIG. 8 and FIG. 9, the processing conditions for obtaining high-quality processed fruits are that the heating temperature is 240 ° C. or more and 320 ° C. or less, and the heating time is 3 minutes or more and 3.5 minutes (3 Min 30 sec) or less, and more preferably, the heating temperature is 285 ° C. or more and 320 ° C. or less, and the heating time is 3.7 min (3 min 42 sec) or more and 5.5 min (5 Min. 30 seconds) or less.

  The following results were obtained as processing conditions from the above experimental results for 2L-4L Ome. That is, the weight of the fruit to be processed is less than 30 g, preferably 10 g or more and less than 30 g, and the temperature of the superheated steam is 200 to 300 ° C., preferably 260 to 300 ° C. The time is 3-5 minutes, preferably 3-4 minutes. The weight of the fruit to be processed is 30 g or more, preferably 30 g or more and less than 50 g, and the temperature of the superheated steam is 240 to 320 ° C, preferably 285 to 320 ° C. The time is 3 to 5.5 minutes, preferably 3.7 to 5.5 minutes.

  In addition to the above experimental results, it has been found that processed fruits produced by the method for producing processed fruits according to the present invention have various advantages. For example, in processed fruits after freezing and thawing, it has been found that processed fruits with little separation of pulp and water and high water-retaining ability also have high water-retaining ability for those processed fruits that have been processed into a paste. Pasty processed fruits with high water retention capacity are effective as raw materials for foods such as jams and beverages such as fruit liquor because they have a rich fruit taste with little separation of pulp and water.

  In addition, the processed fruit that has been heated under the above-mentioned preferable processing conditions and fully aged so that the temperature of the seed surface reaches 70 to 80 ° C. has little water separation, good shape, freezing resistance, taste and food The flesh quality is also good. Moreover, there was little color burn, and it was in an excellent state as a food material. Similarly, yellow plum fruit was also processed by finding the best processing conditions. In this case, the processed fruit of yellow plum was in a state where the blue odor was removed and the aroma of ripe plum was released.

  On the other hand, for yellow plum and green plum (less than 30 g), when the arrival time until the seed surface temperature reaches 70-80 ° C. is shortened by heating above 300 ° C., the seed surface temperature reaches 70-80 ° C. Previously, the pulp skin was destroyed. Moreover, the processed fruit pulp obtained under such conditions has poor texture and taste, has a lot of water separation, has a poor appearance, and is not in a good state even when processed into a paste.

  Various verifications are also made for processed foods or foods made from pasty processed fruits. For example, when the processed fruit is immersed in a seasoning liquid such as sweet syrup, the processed fruit becomes a processed sweet plum product, and the seasoned liquid after removing the soaked processed fruit has a good plum flavor and a little acidity. There was a so-called plum syrup with a clean aftertaste. That is, the processed fruit produced by the production method according to the present invention is immersed in liquids such as various seasonings and various alcohols, so that the processed fruit soaks the taste of the immersion liquid and is conventionally used. Since there is no salting process like this, it can be processed into salt-free processed fruits such as salt-free kume, dried salt-free plums, and salt-free seasoned plums. In that case, since the scent and taste of the fruit remain in the immersion liquid, it is expected to be used as a raw material for various products.

  Various components analysis is also performed about the fruit (plum) which is not heat-processed, and the processed fruit after heat-processing by the manufacturing method of the processed fruit of this invention. In the analysis, both fruits were frozen and then thawed. First, the measurement results of the organic acid content will be described. The measurement was performed on the contents of citric acid and malic acid by an organic acid analyzer that analyzes the electric conductivity. The content of citric acid was 4.3% by weight for the fruit that had not been heat-processed, whereas 3.2% by weight was obtained for the processed fruit after the heat-processing. The content of malic acid was 0.6% by weight for the fruit that was not heat-processed, whereas the result was 0.2% by weight for the processed fruit after the heat-processing. Fruits that have been heat-processed as a taste are softened in the sourness of the tongue, which is thought to be due to the phenomenon of these organic acids.

  The result measured about the total polyphenol amount is demonstrated. The measurement was carried out by extracting with 80% water of ethanol and then measuring by the Folin-Ciocalteu method, and the content per 100 g was calculated as the equivalent amount of gallic acid. The total amount of polyphenols was 60.3 mg / 100 g for the fruit that was not heat-processed, whereas the result for the processed fruit after heat-processing was 61.6 mg / 100 g.

  The result of measuring the amount of pectin will be described. As a result of analysis, the content of hydrochloric acid-soluble pectin, hexametaphosphate-soluble pectin and water-soluble pectin contained in 100 g of the analysis target is 475.0 mg, 110.9 mg, and 121.8 mg for the fruit that has not been heat-processed. On the other hand, the processed fruits after heat processing were 114.2 mg, 95.3 mg, and 391.6 mg. The molecular weight of pectin decreases in the order of hydrochloric acid-soluble pectin, hexametaphosphate-soluble pectin, and water-soluble pectin. It is known that pectin molecular weight decreases when fruits ripen in nature. From the experimental results, it is clear that pectin has been reduced in molecular weight by heat processing, and it is assumed that the ripening of the pulp has progressed by heat processing. Thus, from the analysis result of the pectin content of the fruit, it is presumed that the fruit ripens and saccharification proceeds by heat processing.

  However, the processed fruit produced by the method for producing processed fruit of the present invention is different from the matured fruit that is generally distributed in the ripened state. In general, fruits distributed in the market are harvested in an immature blue state, distributed for one week to 10 days, and marketed in a semi-aged state. When such a fruit is fully ripened, it becomes soft enough to deform when touched by the epidermis, so it is difficult to put the fully ripened fruit in a physical distribution process. In addition, since the time required for aging is long, it may be considered that the epidermis begins to rot by yeast. On the other hand, processed fruits that have been ripened in a short time by the method for producing processed fruits of the present invention are not easily deformed because the epidermis maintains a certain hardness, and are easy to distribute even if they are completely ripened. Moreover, it can be stored in a frozen state, and as is clear from the above experimental results, it can be stored for a long time since it has little water separation after thawing. This also leads to the effect of enabling shipment to a distant place such as export to overseas.

  These effects are a part, and the processed fruit produced by the processed fruit production method of the present invention is superior to the conventional fruit or processed fruit in various points such as quality, productivity, and handling.

  For comparison with the method for producing processed fruits of the present invention, an experiment was conducted using a conventional apparatus that steams with steam, not superheated steam that heats air containing substantially saturated steam. In the comparative experiment, an apparatus that ejected water vapor only from above and did not have a water storage part below was used. In the comparative experiment, 25 g of ome was used as a fruit, and the heating temperature and the heating time shown as Experiment 1 were used as processing conditions. As a result, the appearance of the processed fruit was in a state where the epidermis remained hard or was destroyed. Moreover, under any processing condition, heat was not transmitted evenly to the fruit, and the seed surface temperature did not reach 60 ° C. and did not reach a full ripe state.

  As mentioned above, in this invention, the fruit used as a process target is arrange | positioned in the heating area 120, and the air containing the water | moisture content of a substantially saturated state is heated on suitable heating conditions with the heated superheated steam. Appropriate heating conditions are less than 30 g, preferably 10 g or more and less than 30 g Ome, the temperature of the superheated steam is 200 to 300 ° C., preferably 260 to 300 ° C., and the heating time by the superheated steam is: 3 to 5 minutes, preferably 3 to 4 minutes. Moreover, the temperature of superheated steam is 240-320 degreeC with respect to 30 grams or more, Preferably 30g or more, and less than 50g Ome, Preferably it is 285-320 degreeC, The heating time by superheated steam is 3 to 5.5. Minutes, preferably 3.7 to 5.5 minutes. Thereby, it is possible to produce a processed fruit that is high quality as an edible or food raw material and that is hardly deteriorated even when stored frozen. In addition, since the processing time is shorter than that in the prior art, production efficiency can be improved.

  The above embodiment only discloses a part of the innumerable examples of the present invention, and appropriately adjusts in consideration of various factors such as the type, size, purpose, and use of the object to be processed. Is possible. For example, in the above-described embodiment, the processing target is a fruit. However, the present invention is not limited to this, and other plant materials such as vegetables, cereals, other roots, and leaves, such as tomatoes and seaweeds. It is possible to apply plant-based materials such as fish and animal products such as fish meat and animal meat to be processed, and to develop processed foods processed from various materials. Is possible.

DESCRIPTION OF SYMBOLS 1 Production apparatus 10 Boiler 11 Heater 12 Heating chamber 120 Heating area 121 Conveyor 122 Conveyor motor 123 Guide roller 124 Injection port 125 Water storage part 126 Drain pipe 126a Drain valve 127 Exhaust pipe 127a Exhaust valve 127b Exhaust fan 128 Mounting base L1 Saturated steam pipe L2 Superheated steam pipe L2a Steam valve L2b Pressure gauge L3 Branch pipe L3a Steam valve L3b Pressure gauge F Fuel pipe W Water supply pipe

Claims (6)

A method for producing processed fruit, which is produced by heat-processing fruit,
To fruit disposed in the heating zone for heating the processing object, by ejecting superheated steam heated air containing water vapor saturated state from the upward and downward directions, a heating step of heating,
The weight of the fruit is 10 g or more and less than 30 g,
The temperature of the superheated steam is 200 to 300 ° C.,
The method for producing processed fruit, wherein the heating time with the superheated steam is 3 to 5 minutes. A method for producing a processed fruit according to claim 1,
The temperature of the superheated steam is 260 to 300 ° C,
The method for producing processed fruit, wherein the heating time with the superheated steam is 3 to 4 minutes. A method for producing processed fruit, which is produced by heat-processing fruit,
To fruit disposed in the heating zone for heating the processing object, by ejecting superheated steam heated air containing water vapor saturated state from the upward and downward directions, a heating step of heating,
The fruit weighs 30 g or more,
The method for producing processed fruit, wherein the temperature of the superheated steam is 240 to 320 ° C. The production method according to claim 3,
The weight of the fruit is 30 g or more and less than 50 g,
The temperature of the superheated steam is 285-320 ° C.
The heating time by the superheated steam is 3.7 to 5.5 minutes. A method for producing a processed fruit according to any one of claims 1 to 4,
The said fruit is a plum, an oyster, an apple, or a tangerine. The manufacturing method of the processed fruit characterized by the above-mentioned. A method for producing a processed fruit according to any one of claims 1 to 4,
The heating area has a water storage section below the fruit arrangement position. A method for producing processed fruit, wherein:

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