JP5991676B2 - Method for peeling off loquat fruit and peeled loquat fruit - Google Patents

Description

INDUSTRIAL APPLICABILITY The present invention provides a method for exfoliating a loquat fruit well (beautifully) without damaging or heating the peel of the loquat fruit, and a good (beautiful) peeled loquat obtained by this peeling method. It relates to fruits.

In recent years, consumption of fruits has been sluggish, and it has been pointed out that one of the reasons for this is the psychology of consumers who refrain from peeling before eating. In fact, the market for cut fruits that have been peeled and ready to eat has been expanding in recent years.
However, most of the cutting process relies on human hands. In particular, a lot of labor is required for the peeling process.

Therefore, in order to improve the efficiency and labor-saving of the skinning process, enzyme skinning techniques have been developed for citrus fruits, oyster fruits, and the like (see Patent Document 1, Patent Document 2, and Patent Document 3).

Enzymatic skinning technology for fruits introduces an exogenous enzyme solution, mainly pectinase (polygalacturonase) activity, into the intercellular space of the fruit peel tissue, thereby decomposing pectin in the intercellular space. This is based on a mechanism that dissociates the adhesion between cells.
Therefore, the success or failure of enzyme peeling of fruits is affected by how the enzyme solution can be introduced into the fruit peel tissue.
However, since the surface of the skin of citrus fruits and oyster fruits has high water repellency, it is difficult to introduce the enzyme solution into the skin by simply immersing the fruit in an enzyme solution centered on pectinase (polygalacturonase) activity. .
For this reason, before immersing a citrus fruit or an oyster fruit in an enzyme solution, the pre-processing for ensuring the path | route which introduce | transduces an enzyme solution into a pericarp is essential.

As a pretreatment method for securing a route for introducing an enzyme solution into such a pericarp, for example, scratching is performed by a method such as making a cut on the pericarp surface of a raw citrus fruit (Patent Document 1). reference).
In addition, for oyster fruits, a pretreatment method has been performed in which oyster fruits are heat-treated to cause a crack in the cuticle layer on the surface of the fruit skin and to secure a route for introducing the enzyme solution (see Patent Document 2).
Furthermore, a pretreatment method is also performed in which oyster fruits are heat-treated after being scratched with a sword or the like (see Patent Document 3).

These pre-treatments such as “skin-scratching treatment” and “heating treatment” are essential treatments for obtaining good (beautiful) peeled fruits for citrus fruits and oyster fruits, but the number of treatment steps increases. I can't deny that.

By the way, demand for loquat fruits is increasing as a material for pickled fruits and syrup pickles.
Similarly to citrus fruits and oyster fruits, loquat fruits cannot be peeled only by an enzyme solution immersion treatment centering on pectinase (polygalacturonase) activity.
In addition, in the case of loquat fruits, when `` scratching treatment '' is performed as a pretreatment of the enzyme solution immersion treatment such as citrus fruits or oyster fruits, the flesh of the pulp is removed after the enzyme solution immersion treatment is performed and the skin is peeled off. There is a problem that a good (beautiful) peeled fruit having a commercial value cannot be obtained due to adverse effects such as or discoloration.
Moreover, in the case of loquat fruits, even if “heat treatment” is performed as a pretreatment for the enzyme solution immersion treatment, such as oyster fruits, it cannot be peeled, and the loquat fruit skin is darkened and peeled. There was a problem that the area directly underneath was colored.
For this reason, development of the peeling method of a loquat fruit which does not need to give pretreatments, such as a damage | wounding process of fruit skin and a heat processing, is desired.

Japanese Patent No. 2572476 Japanese Patent No. 3617042 Japanese Patent No. 4896651

INDUSTRIAL APPLICABILITY The present invention provides a method for exquisitely and beautifully (excellently) peeling off the loquat fruit without damaging or heating the peel of the loquat fruit, and the good (beautiful) obtained by this peeling method. It is intended to provide peeled loquat fruit.

In order to meet the above-mentioned demands, the present inventors have made extensive studies. As a result, the present inventors have not focused on conventional pectinase (polygalacturonase) activity as an enzyme solution, It has been found that by using an enzyme solution having plant polysaccharide-degrading enzyme activity such as cellulase activity in addition to pectinase (polygalacturonase) activity, the degradation action of the cell wall polysaccharide by the enzyme can be enhanced.
Furthermore, the present inventors treat the loquat fruit after the washing treatment with a liquid that uses a surfactant in combination with the enzyme liquid as described above, so that the liquid easily penetrates into the skin structure from the pores of the skin. As a result, the skin of the loquat fruit can be exfoliated well and beautifully by only one-step enzyme debarking process without pretreatment such as scratching or heating the peel of the loquat fruit. I found out that I can do it.
The present invention has been completed based on these findings.

That is, the present invention is as shown in the following (1) to ( 6 ).
(1) Washing loquat fruit, followed by a solution containing an enzyme solution containing pectin degrading enzyme and plant polysaccharide degrading enzyme (excluding pectin degrading enzyme) and a surfactant A method for peeling a loquat fruit, characterized by performing a treatment and then removing at least the outer skin of the loquat fruit.
(2) The method according to (1) above, which does not include (does not perform) the step of heat-treating loquat fruit.
(3) The method according to (1) or (2) above, wherein the treatment with the solution containing the enzyme solution and the surfactant is an immersion treatment in a solution containing the enzyme solution and the surfactant.
(4) The method according to any one of (1) to (3), wherein the surfactant is a nonionic surfactant.
(5) The method according to (4), wherein a polyglycerin fatty acid ester is used as the nonionic surfactant.
(6) The method according to any one of (1) to (5), wherein the enzyme solution is an enzyme solution using an enzyme agent having pectinase (polygalacturonase) activity and cellulase activity .

According to the present invention, the loquat fruit can be peeled with good appearance (beautifully) without pretreatment such as scratching or heating the peel of the loquat fruit.
Moreover, according to this invention, a loquat fruit can be peeled efficiently, without resorting to manual labor.

Hereinafter, the present invention will be described in detail.
The present invention relates to a method for peeling a loquat fruit, washing the loquat fruit, followed by an enzyme solution containing a pectin degrading enzyme and a plant polysaccharide degrading enzyme (excluding pectin degrading enzyme), and a surface activity. And a liquid containing the agent, followed by a treatment for removing at least the pericarp of the loquat fruit.

Biwa (scientific name: Eriobotrya japonica) refers to the evergreen Takagi of the Rosaceae family and its fruits.
The present invention relates to a method for peeling the loquat fruit.
Examples of loquat fruits include varieties such as “Mogi”, “Tanaka”, “Ohwa”, “Mizuho”, “Shiromogi”, “Nagasaki Hayao”, and other seedless varieties such as “Kibo” Can be mentioned.

The pericarp of oyster fruit is stronger than the pericarp of loquat fruit. Therefore, it is difficult to peel off oyster fruit with good appearance (beautiful) even if the method of peeling oyster fruit is simply applied to peeling of oyster fruit, and the method of the present invention is peeled off. Even if it is applied to oysters, it is difficult to peel off the oyster fruits in a beautiful and beautiful manner without performing a treatment such as damaging or heating the pericarp of the oyster fruits.

<Washing process>
In the present invention, first the loquat fruit is washed. The washing process can be performed using a water flow conveyor or the like.

<Enzyme treatment step with an improved enzyme solution containing a pectic substance and a plant polysaccharide-degrading enzyme (excluding a pectic substance) and a surfactant>
After washing loquat fruit, it is treated with an enzyme solution containing a pectin degrading enzyme and a plant polysaccharide degrading enzyme (excluding pectin degrading enzyme) and a surfactant. To do.
That is, in the present invention, the loquat fruit is washed without performing pretreatment such as scratching the skin or heat treatment, and then the loquat fruit is immediately (immediately) enzymatically treated. And in carrying out the enzyme treatment, it is treated with an improved enzyme solution containing an enzyme solution containing a pectin degrading enzyme and a plant polysaccharide degrading enzyme (excluding pectin degrading enzyme) and a surfactant. is necessary.

After washing loquat fruits, it is necessary to immediately (immediately) treat the loquat fruits immediately. If the loquat skin is damaged before the loquat fruits are enzymatically treated, After peeling with enzyme treatment, adverse effects such as fleshing and discoloration of the flesh of the loquat fruit are exerted, and a good (beautiful) peeled loquat fruit with commercial value cannot be obtained. Further, even if the heat treatment is performed before the loquat fruit is subjected to the enzyme treatment, the loquat fruit cannot be peeled off at all, and the loquat fruit skin is darkened, and the portion immediately under the fruit skin is colored.
In other words, as a pre-treatment for enzyme treatment, when the crushed skin of the loquat skin is peeled off after the enzyme treatment, fleshing of the flesh occurs and the vascular bundle is exposed and browned from the vascular bundle. It will adversely affect the appearance and shape. On the other hand, even if a heat treatment is performed as a pretreatment, the skin cannot be peeled off, and the skin or flesh is darkened and the appearance is deteriorated.
In this invention, since the damage | wound process and heat processing of a loquat skin are not performed, the quality fall of the pulp by these can be suppressed effectively.

As described above, in the present invention, since pretreatment such as scratching treatment and heat treatment of loquat skin is not performed, enzyme treatment using only an enzyme solution centered on pectinase (polygalacturonase) activity is performed. It is not possible to obtain peeled loquat fruit that has been peeled cleanly.
As an improved enzyme solution for peeling off loquat fruits, it is only good to look good and beautiful by treating it with an enzyme solution containing a pectin degrading enzyme and a plant polysaccharide-degrading enzyme and a surfactant. Ii) A peeled peeled fruit can be obtained.
According to the present invention, treatment with an improved enzyme solution containing a pectin-degrading enzyme and a plant polysaccharide-degrading enzyme and a surfactant enables the treatment of scratching or heat treatment of loquat skin. For the first time, it was possible to peel off the loquat fruit nicely and finely (beautifully) even though it was not treated.

This is because the presence of the “surfactant” used with the enzyme solution facilitates the penetration of the enzyme solution into the pericarp tissue from the pores, facilitates the introduction of the enzyme solution into the pericarp tissue, and pectinase (polygalacturonase). ) In addition to the activity, by using an enzyme solution having plant polysaccharide-degrading enzyme activity such as cellulase activity, it is possible to enhance the degradation action of the cell wall polysaccharide by the enzyme. It is considered that the loquat fruit can be efficiently peeled without performing a method such as a perforation process or a heat treatment.
That is, there are pores on the surface of the loquat fruit, and these pores are not corkified like apple fruits and pear fruits. For this reason, the pores can contribute not only to the evaporation of moisture but also to the introduction route of substances from outside the fruit. From the above, the improved enzyme solution is soaked into the pericarp tissue through the pores, and as a result, the loquat fruit can be efficiently peeled without performing means such as physical perforation treatment or heat treatment by scratching the loquat skin. It is considered possible.
In this respect, the peeling mechanism according to the present invention relating to the method of peeling the loquat fruit secures a route for introducing the enzyme solution by generating a crack in the cuticle layer on the surface of the oyster peel, and the enzyme solution is oystered through this route (crack). By introducing it into the pericarp tissue, it is recognized that the mechanism of the oyster peeling technique for peeling oyster fruit is clearly different.

(1) Enzyme Solution In the present invention, an enzyme solution containing a pectin degrading enzyme and a plant polysaccharide-degrading enzyme (excluding pectin degrading enzyme) is used as the enzyme solution.
Here, “enzyme solution containing pectin degrading enzyme and plant polysaccharide degrading enzyme (excluding pectin degrading enzyme)” means pectin degrading enzyme (pectinase) activity and plant polysaccharide degrading enzyme activity. As long as it has an enzyme solution, “pectin degrading enzyme” and “vegetable polysaccharide degrading enzyme (excluding pectin degrading enzyme)” may be used in combination, or both You may use the enzyme agent which has activity individually or in combination of 2 or more types.
In the present invention, an enzyme having plant polysaccharide-degrading enzyme activity such as cellulase activity in addition to pectin degrading enzyme (pectinase) activity that has been used in the enzyme dehulling technology of fruits such as citrus fruits and oyster fruits so far. By using the liquid, the action of degrading the cell wall polysaccharide by the enzyme can be enhanced.

Pectinase (pectin degrading enzyme agent) is a polysaccharide degrading enzyme that degrades pectins contained in the cell walls and between cells of the fruit skin tissue.
As pectinase (pectin degrading enzyme agent), other than protopectinases derived from yeast and yeast-related microorganisms such as Trichosporon penicillatum; polygalacturonases derived from Aspergillus awamori; And polymethoxypolygalacturonases derived from Trichosporon penicillatum.

Specific examples of enzyme agents that can be regarded as having only pectinase (polygalacturonase) activity include, for example, “protopectinases” derived from yeast and yeast-related microorganisms such as Trichosporon penicillatum. And protopectinase IGA (manufactured by IGA Bioresearch Corporation).
When an enzyme agent that can be regarded as having only pectinase (polygalacturonase) activity, such as protopectinase IGA (manufactured by IGA Bioresearch Corporation), is used alone as pectinase (pectin degrading enzyme agent). Even if it is used, there is no skinning effect, and together with this, it is necessary to use an enzyme agent having plant polysaccharide-degrading enzyme activity such as cellulase activity in combination.

On the other hand, when an enzyme agent having both pectinase (polygalacturonase) activity and plant polysaccharide-degrading enzyme activity such as cellulase activity is used, these may be used alone or in combination of two or more. They can be used in combination.

Examples of such an “enzyme agent having cellulase activity together with pectinase (polygalacturonase) activity” include, for example, pectinase (polygalacturonase) activity as a main component such as Peelzym (manufactured by Novozymes), and cellulase activity is also included. An enzyme agent that has (cellulase activity is relatively weak) can be mentioned.

Next, as an enzyme agent having cellulase activity as well as pectinase (polygalacturonase) activity, an enzyme agent having stronger cellulase activity can be mentioned, such as Acemocellulase KM (manufactured by Kyowa Kasei Co., Ltd.).

In the present invention, when an enzyme agent having both pectinase (polygalacturonase) activity and plant polysaccharide-degrading enzyme activity such as cellulase activity is used, the latter acrylocellulase KM is particularly used. An enzyme agent having cellulase activity as well as pectinase (polygalacturonase) activity and having stronger cellulase activity is more suitable, as in Kyowa Kasei Co., Ltd.

Next, as an enzyme agent having plant polysaccharide-degrading enzyme activity (plant polysaccharide-degrading enzyme) (excluding pectin degrading enzyme), for example, cellulase, hemicellulase, mannanase, galactomannanase, xylanase, etc. Can be mentioned.
Specific examples of the enzyme agent having cellulase activity include cellulase A “Amano” 3 (manufactured by Amano Enzyme), Sumiteam C (manufactured by Kyowa Kasei) and the like.
Specific examples of the enzyme agent having hemicellulase activity include hemicellulase “Amano” 90 (manufactured by Amano Enzyme), Sumiteam X (manufactured by Kyowa Kasei Co., Ltd.), and the like.

As an enzyme agent having hemicellulase activity, hemicellulase “Amano” 90 (manufactured by Amano Enzyme Co., Ltd.) can be mentioned, which mainly has hemicellulase activity and also has pectinase (polygalacturonase) activity. It is what.

In this enzyme treatment step, the enzyme agent is used as an enzyme solution (enzyme-containing solution) in which the enzyme agent is dissolved in water, a buffer solution, preferably a solution that does not affect the enzyme action, such as distilled water. it can. As the water, any water such as tap water, distilled water, deionized water, and water having high hardness can be used, but distilled water is most preferable as described above.

Regarding the concentration of pectin degrading enzyme in the enzyme solution (enzyme-containing solution), it is preferable to use an enzyme solution (enzyme-containing solution) diluted so that the pectinase (polygalacturonase) activity is 100 U / ml or more. More preferably, the enzyme solution (enzyme-containing solution) diluted so that the pectinase (polygalacturonase) activity is 100 to 150 U / ml, particularly preferably the pectinase (polygalacturonase) activity is 100 to 120 U / ml. An enzyme solution diluted so as to be (enzyme-containing solution) is used.
Moreover, about the density | concentration of the vegetable polysaccharide degrading enzyme in an enzyme liquid (enzyme containing liquid), it is preferable to use the enzyme liquid (enzyme containing liquid) diluted so that a cellulase activity may be 5 U / ml or more. More preferably, the enzyme solution (enzyme-containing solution) diluted so that the cellulase activity is 5 to 15 U / ml, particularly preferably the enzyme solution (enzyme-containing solution) diluted so that the cellulase activity is 10 to 12 U / ml. ) Is used.

As described above, the enzyme solution (enzyme-containing solution) is an enzyme solution (enzyme-containing solution) diluted to have a pectinase (polygalacturonase) activity of 100 to 150 U / ml and a cellulase activity of 5 to 15 U / ml. It is preferable to use an enzyme solution (enzyme-containing solution) diluted such that the pectinase (polygalacturonase) activity is 100 to 120 U / ml and the cellulase activity is 10 to 12 U / ml. In terms of the above-mentioned commercially available enzyme agent, it is preferably used as a 0.1 to 10.0% aqueous solution, particularly preferably as a 0.2 to 5.0% aqueous solution.

As an aspect of the enzyme treatment in this enzyme treatment step, the above enzyme solution (enzyme-containing solution), and the “improved enzyme solution” containing the following surfactant are sprayed or applied to the surface of loquat fruit, Or the aspect of immersing loquat fruit in the said improved enzyme liquid is mentioned, From the viewpoint of uniform processing, the aspect of immersing loquat fruit in the said improved enzyme liquid is the most preferable. Specifically, the enzyme treatment may be performed by placing the improved enzyme solution in a water tank and immersing loquat fruits in the water tank.

The enzyme treatment in this enzyme treatment step is performed following the washing treatment, and is usually performed at room temperature, that is, at a temperature that is not particularly cooled or heated. As specific temperature, it is 10-37 degreeC, Preferably it is 15-35 degreeC, More preferably, it is 15-30 degreeC, Most preferably, it is 20-25 degreeC.
Therefore, in this enzyme treatment step, loquat fruit is added to the improved enzyme solution at a temperature of 10 to 37 ° C, preferably 15 to 35 ° C, more preferably 15 to 30 ° C, and particularly preferably 20 to 25 ° C. It is preferable to immerse.

The enzyme treatment time in this enzyme treatment step is not particularly limited, but is usually 8 to 24 hours, preferably 10 to 20 hours, and more preferably 14 to 18 hours.

In addition, when enzyme solutions and surfactants each having a high concentration (for example, the enzyme solution concentration is 5.0% and the surfactant concentration is 1.0%), enzyme treatment is used. Can be made shorter than the above time.
Specifically, when such a high concentration is used, it can be sufficiently peeled in a short time of about 4 to 6 hours.
Therefore, the enzyme treatment time can be said to be in the range of 4 to 24 hours at the maximum. However, when such a high concentration is used, depending on the type of enzyme solution or surfactant, a bad odor derived from the enzyme solution or surfactant may be imparted, even for short-time treatment. So be careful.

(2) Surfactant In the present invention, it is necessary to carry out the enzyme treatment step following the washing treatment step using an improved enzyme solution containing a surfactant together with the enzyme solution (enzyme-containing solution) described above. .
As described above, as an aspect of the enzyme treatment in this enzyme treatment step, the above-mentioned enzyme solution (enzyme-containing solution), and “improved enzyme solution” containing this surfactant are sprayed on the surface of loquat fruit, Examples include applying or immersing loquat fruits in the improved enzyme solution, but from the viewpoint of uniform treatment, allowing the treatment in a water bath to immerse loquat fruits in the improved enzyme solution. The embodiment is most preferable.

The concentration of the surfactant in the “improved enzyme solution” containing the surfactant when the loquat fruit is immersed in the enzyme solution (enzyme-containing solution) and the “improved enzyme solution” containing this surfactant. Is 100-15000 ppm (0.01-1.5%), preferably 200-14000 ppm (0.02-1.4%), more preferably 500-13000 ppm (0.05-1.3%), Preferably it is 800-12000ppm (0.08-1.2%), Most preferably, it is 1000-10000ppm (0.1-1.0%).

The surfactant used here is preferably a nonionic (nonionic) surfactant.
As an HLB value of a nonionic surfactant, 5-19 are preferable, More preferably, it is 13-18, More preferably, it is 14-17, Most preferably, it is 15-17.

Examples of nonionic surfactants include polyglycerin fatty acid esters and sucrose fatty acid esters, with polyglycerin fatty acid esters being particularly preferred.
Examples of the polyglycerol fatty acid ester include decaglycerol monolaurate and decaglycerol monocaprylate, but are not limited thereto.
As the fatty acid of the polyglycerin fatty acid ester, those having 8 to 22 carbon atoms can be used, and those having 8 to 18 carbon atoms are particularly preferable, and examples thereof include caprylic acid, lauric acid, myristic acid, stearic acid and the like. it can.

As said surfactant, what is recognized as a food additive (food emulsifier) is preferable.
Specifically, for example, Ryoto (registered trademark) polyglycerin ester M-7D (manufactured by Mitsubishi Chemical Foods, Inc .; decaglycerin monomyristylate; HLB value 16), Ryoto (registered trademark) polyglycol Ester L-7D (Mitsubishi Chemical Foods, Inc .; decaglycerin monolaurate; HLB value 17), Ryoto (registered trademark) Polyglycerin CE-19D (Mitsubishi Chemical Foods, Inc .; decaglycerin monocaprylate; HLB value 15), Ryoto (registered trademark) polyglycerester SWA-10D (manufactured by Mitsubishi Chemical Foods Corporation; decaglycerin monostearate; HLB value 14), Ryoto (registered trademark) polyglycerate CA-F4 (Mitsubishi Chemical Foods Corporation) Made; decaglycerin monolaurate; HLB value 5) It can be mentioned.
All of these are food emulsifiers recognized as food additives produced using glycerin derived from vegetable oil and fatty acid derived from vegetable oil.

As the surfactant, it is preferable to select a surfactant that is easy to mix with the enzyme solution and does not adversely affect the aroma quality of the loquat fruit.
Surfactants can be classified into those that are soluble in water, those that are dispersed in water, and those that are insoluble in water. In order to mix the surfactant with the enzyme solution, those that are soluble in water and those that are dispersed in water are preferred, and those that are insoluble in water are not preferred.
Specifically, in the product described in the above paragraph, water-soluble is Ryoto (registered trademark) polyglycerin M-7D (manufactured by Mitsubishi Chemical Foods, Inc .; decaglycerin monomyristylate; HLB value 16), Ryoto (registered trademark) polyglycerester L-7D (Mitsubishi Chemical Foods, Inc .; decaglycerin monolaurate; HLB value 17), which is dispersed in water is Ryoto (registered trademark) polyglycerol ester CE -19D (Mitsubishi Chemical Foods, Inc .; decaglycerin monocaprylate; HLB value 15), Ryoto (registered trademark) polyglycerester SWA-10D (Mitsubishi Chemical Foods, Inc .; decaglycerin monostearate; HLB value 14) Insoluble in water is Ryoto (registered trademark) Polyglycerate CA-F4 (Mitsubishi Chemical) Made Foods Co., Ltd., is an HLB value of 5); decaglycerol monolaurate.
Among the surfactants described, Ryoto (registered trademark) polyglycerin M-7D (Mitsubishi Chemical Foods, Inc .; decaglycerin monomyristylate; HLB value 16) is soluble in water, and The lowest odor level is preferred.

Among these surfactants, polyglycerin fatty acid esters having an HLB value of 14 to 17 and a carbon number of 8 to 22 are preferable, and the HLB value is particularly preferable. Is 14 to 17 and is preferably a polyglycerol fatty acid ester having 8 to 18 carbon atoms.

In the present invention, it is necessary to wash the loquat fruit and then treat it with a solution containing an enzyme solution and a surfactant, and the enzyme solution and the surfactant were used separately. However, the object of the present invention cannot be achieved.
For example, even if loquat fruit is washed and subsequently treated with a surfactant and then treated with an enzyme solution, or conversely, the loquat fruit is washed and subsequently treated with an enzyme solution and then a surfactant. Even if it processes by, neither can achieve the objective of this invention.

In the enzyme treatment process with this enzyme solution and an improved enzyme solution containing a surfactant, it is not necessary to adjust the pH using an acid such as dilute hydrochloric acid or an alkali such as sodium bicarbonate (sodium bicarbonate), and the pH is not adjusted. Can be processed.
In this enzyme treatment step, when browning occurs in loquat fruit, it is also possible to suppress browning of loquat fruit after peeling by adding vitamin C to the improved enzyme solution by an existing method. .

As described above, the entire peel of loquat fruit can be weakened uniformly by performing an enzyme treatment step with a solution containing an enzyme solution and a surfactant following the washing treatment step.
Since these processes are not the work of damaging the skin according to the conventional method, the work can be simplified. In addition, even when mechanized, a special device is not required, so that there is an advantage that the cost can be reduced as compared with the conventional mechanical device.
In the present invention, since no heat treatment is performed, a cooling treatment or the like is unnecessary, and the quality of flesh of loquat fruit due to the heat treatment does not occur.

<External skin removal treatment process>
In the present invention, as described above, following the “washing treatment step” and the subsequent “enzyme treatment step with a solution containing an enzyme solution and a surfactant”, at least the loquat fruit after the above step is performed. A process of removing the outer skin is performed.
By performing this outer peel removal treatment step, the peel structure of loquat fruit that has already collapsed by applying the previous steps can be effectively removed from the loquat fruit surface.

The outer skin removal means to be used in this outer skin removal treatment step is not particularly limited as long as it is a means that can remove the skin structure of loquat fruit that has already collapsed by applying the previous steps from the surface of the loquat fruit. For example, it may be carried out using a known peel remover in addition to means such as rubbing by hand, rubbing with gloves, using a rotating brush, or combining these with running water. Can be mentioned.

Among these, since it takes less time and does not damage the surface of the loquat fruit after removing the pericarp structure of the loquat fruit, it is rubbed by hand under running water or by using a rotating brush under running water. Most preferably it is removed. By performing the removal treatment under running water, the enzyme solution can be removed together with the advantage that the pulp does not have to be fully ripe.

Further, in the present invention, since the heat treatment is not performed before this outer skin removal treatment step, it is not necessary to remove the darkened pulp under the influence of heating, There are no problems such as a decrease in hardness or a heated odor.

In the present invention, it is necessary to sequentially perform the above-described steps, and the object cannot be achieved unless this order is satisfied.

As described above, it is possible to efficiently peel the loquat fruit, and as a result, the target peeled loquat fruit can be obtained.
The peeled loquat fruit thus obtained has a smooth surface equivalent to that of hand peeling, and can be used as a food as it is.
That is, the peeled loquat fruit obtained by the production method of the present invention becomes a cut fruit that can be eaten immediately after being peeled by simply cutting it into a size.
Furthermore, the production method of the present invention can be used as an initial skinning process during processing such as drying and saccharification.

EXAMPLES The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited by these examples.
In the following examples and comparative examples, the pH is not adjusted unless otherwise specified.

<Examples 1-2>
(1) Washing treatment process The loquat fruit (variety: Motegi) was immersed in tap water for 10 minutes for washing treatment.

(2) Enzyme treatment step 4 L of an enzyme solution containing the enzyme agent / surfactant shown in Table 2 is prepared, put in a 5 L water tank at room temperature (20 to 25 ° C.), and the above washing treatment in this water tank. The loquat fruit that had been subjected to was soaked so that the whole surface was soaked, and the enzyme treatment was performed overnight (16 hours) at room temperature.

In the following, the enzyme agent / surfactant abbreviated as follows is as follows.

[Enzyme]
・ Acemo cellulase: Acremo cellulase KM manufactured by Kyowa Kasei Co., Ltd .; an enzyme agent having cellulase activity together with pectinase (polygalacturonase) activity ・ Pelzym: Pelzym manufactured by Novozymes; Enzyme agent with cellulase activity IGA: Protopectinase IGA manufactured by IGA Bioresearch Corporation; Enzyme agent hemicellulase “Amano” 90 only with pectinase (polygalacturonase) activity: Pectinase manufactured by Amano Enzyme ( Polygalacturonase) activity and hemicellulase activity

[Surfactant]
L-7D: Ryoto (registered trademark) polyglycerin L-7D manufactured by Mitsubishi Chemical Foods Corporation; HLB value 17
M-7D: Ryoto (registered trademark) polyglycerin M-7D manufactured by Mitsubishi Chemical Foods, Inc .; HLB value 16
CE-19D: Ryoto (registered trademark) polyglyceride CE-19D manufactured by Mitsubishi Chemical Foods, Inc .; HLB value 15
SWA-10D: Ryoto (registered trademark) polyglycerester SWA-10D manufactured by Mitsubishi Chemical Foods, Inc .; HLB value 14
CA-F4: Ryoto (registered trademark) polyglycerate CA-F4 manufactured by Mitsubishi Chemical Foods Corporation; HLB value 5

Table 1 below shows the HLB values, constituent fatty acids and the like for the above five surfactants (L-7D; M-7D; CE-19D; SWA-10D; CA-F4).

* 1: Molar ratio of fatty acid to polyglycerol. The number of fatty acid molecules ester-bonded to one molecule of polyglycerin having an average degree of polymerization of 10 is shown.
* 2: Ratio of carbon number of fatty acid constituent part to polyglycerin constituent part. The ratio of the carbon number of fatty acid, which is a hydrophobic site, to the number of carbon atoms of polyglycerol, which is a hydrophilic site, in the molecule of polyglycerin fatty acid ester. The higher the value, the stronger the lipophilicity, and the lower the value, the stronger the hydrophilicity. The magnitude relationship between the numerical values is the reverse of the HLB value.
* 3: Comparison of CE-19D standards

(2) Outer skin removal process The loquat fruit which performed the process shown to said (1) and the process shown to (2) in order was taken out, and it rubbed lightly in running water. Thereby, the removal and removal work (peeling work) of the outer skin structure of the loquat fruit was performed.
At this time, the workability (peeling property) of peeling of the skin was evaluated according to the following four criteria. The results are shown in Table 2.
In addition, the thing from which evaluation of (double-circle) and (circle) was obtained was determined to be in tolerance level, and the thing of evaluation of (triangle | delta) and x was evaluated as outside the tolerance | permissible_range.

[Judgment criteria for workability (peeling) of peeling of skin]
・ ◎: Excellent; detachment of skin is short and easy. It takes less than 30 seconds.
・ ○: Good; Peel off by rubbing the skin surface with more time than in the case of ◎. The time required is about 1 to 2 minutes.
・ △: Difficult; Detachment of the skin is possible by applying more force than in the case of ○ and obtaining the flesh directly under the skin.
-X: Impossible; there is no part to be peeled off, or a part to be peeled off.

In addition, the state of flesh of loquat fruit when peeled (existing, presence or absence of browning and the degree thereof) was visually evaluated in the following four stages. In addition, what could not be peeled and the state of the pulp could not be seen was shown by "-".
[Judgment criteria for the state of flesh (excavation, browning, and its extent)
-A: No; good appearance with no peeling or browning on the peeled surface.
・ ○: Slight; There are few sites where burrs and browning occur on the peeled surface.
-Δ: Existence: There are more sites where burrs and browning occur on the peeled surface.
-X: 甚 大; erosion and browning occur on the entire peeled surface.

Furthermore, it evaluated comprehensively with the following reference | standard.
[Criteria for comprehensive evaluation]
-○: Both the peelability and the state of the flesh are within the allowable range.
X: Either the peelability or the pulp state, or both are outside the allowable range.

<Comparative example 1>; using IGA as an enzyme agent In Example 1, instead of acemocellulase as an enzyme agent, only IGA (protopectinase IGA manufactured by IGA Bioresearch Corporation); only pectinase (polygalacturonase) activity The exfoliation work of loquat fruit was carried out in the same manner as in Example 1 except that the enzyme agent that can be regarded as having the above was used. The results are shown in Table 2.

<Comparative example 2>; Case of no surfactant used In Example 1, except that the surfactant was not used, the skinning operation of the loquat fruit was performed in the same manner as in Example 1. The results are shown in Table 2.

<Comparative Example 3>: Case of no surfactant used In Example 2, skin removal of the loquat fruit was performed in the same manner as in Example 2 except that the surfactant was not used. The results are shown in Table 2.

<Comparative Example 4>: Case of no surfactant used In Comparative Example 1, skin removal of the loquat fruit was performed in the same manner as Comparative Example 1 except that the surfactant was not used. The results are shown in Table 2.

According to Examples 1 and 2, Comparative Examples 1 to 4, and Table 1, the following can be understood.
According to Example 1, acrylocellulase (acremocellulase KM manufactured by Kyowa Kasei Co., Ltd .; an enzyme agent having cellulase activity together with pectinase (polygalacturonase) activity) is used as an enzyme agent, and this is used as a surfactant ( When used in combination with L-7D), the pericarp is weakened throughout the fruit and only the outermost layer is peeled off, leaving only a small amount of skin around the hips, but it peels easily and exhibits good peelability. The flesh of the flesh when peeled was small, and there was little browning.

According to Example 2, Peelzym (Pelzym manufactured by Novozymes; an enzyme agent mainly composed of pectinase (polygalacturonase) activity and also having cellulase activity) was used as an enzyme agent, and this was used as a surfactant (L-7D). When used in combination, the pericarp was weakened throughout the fruit, leaving only the torso leaving the skin around the buttocks. The surface of the pulp part also melted away, and it partially fell out and browned, but it was within the allowable range. When the vascular bundle of pulp was exposed, it was recognized that browning occurred.

From the results of Example 1 and Example 2, from the viewpoint of the workability of peel removal and the appearance of the peeled fruit, the enzyme agent is more than Acremocellulase KM (Kyowa Kasei Co., Ltd.) than Peelzym (manufactured by Novozymes). It can be seen that an enzyme agent having cellulase activity as well as pectinase (polygalacturonase) activity as shown in FIG.

According to Comparative Example 1, when IGA (protopectinase IGA manufactured by IGA Bioresearch Corporation; enzyme agent that can be regarded as having only pectinase (polygalacturonase) activity) is used as an enzyme agent, a surfactant is used. In spite of being used in combination with (L-7D), some cracks were formed, and although only a little peeled off from the cracks, it was almost intact and was recognized as being inferior in peelability.

According to Comparative Example 2, when only the enzyme agent (acremoselase) was used and the surfactant was not used, some cracks occurred, and the skin peeled weakly and peeled off the whole fruit, but the peeled surface In most cases, erosion and browning occurred, resulting in a dirty appearance.

According to Comparative Example 3, when only the enzyme agent (Peelzym) was used and the surfactant was not used, it did not peel at all and was intact.

According to Comparative Example 4, IGA (protopectinase IGA manufactured by IGA Bioresearch Corporation; an enzyme agent that can be regarded as having only pectinase (polygalacturonase) activity) was used as an enzyme agent, and no surfactant was used. In some cases, it did not peel off at all and was intact.

<Example 3>; Examination of concentration of surfactant (L-7D) In Example 1, except that the concentration of surfactant (L-7D) was 1.0% (10,000 ppm), In the same manner as in Example 1 (acremocellulase concentration 0.2% + L-7D concentration 1.0%), the skinning of loquat fruit was performed.
As a result, the peelability was good and the whole peeled off. However, it was recognized that the flesh was slightly removed due to slight unevenness.

The results of Example 3 were compared with the results of Comparative Example 2 (surfactant concentration: 0%) and Example 1 (surfactant concentration: 0.1%), respectively. It was found that the peelability was improved depending on the concentration of L-7D).
That is, when the concentration of the surfactant (L-7D) is 0% as in Comparative Example 2, although some cracks occur and the peel is weakened and peeled off in the whole fruit, it is peeled off on almost all peeled surfaces. An erosion and browning occurred, resulting in a dirty appearance.
Further, when the concentration of the surfactant (L-7D) is 0.1% (1,000 ppm) as in Example 1, the skin around the hips is only peeled off, and almost as shown in Example 3. When the concentration of the surfactant (L-7D) was 1.0% (10,000 ppm), the whole peeled off as described above.
From these things, it turned out that it is preferable that it is 0.1% (1,000 ppm) or more as a density | concentration of surfactant.

<Comparative Example 5>; Heat treatment was performed as a pretreatment for the enzyme treatment. In Example 1, between (1) the washing treatment step and (2) the enzyme treatment step, Except for the provision of a “heat treatment step of heat treatment under conditions of rapid cooling for 30 seconds”, peeling of loquat fruit was performed in the same manner as in Example 1. Table 3 shows the peelability results.

<Comparative Example 6>: Heat treatment was performed as a pretreatment for the enzyme treatment. In Example 2, between (1) the washing treatment step and (2) the enzyme treatment step, Except for the provision of a “heat treatment step of heat treatment under conditions of rapid cooling for 30 seconds”, peeling of loquat fruits was performed in the same manner as in Example 2. Table 3 shows the peelability results.

<Comparative Example 7>: Heat treatment was performed as a pretreatment for the enzyme treatment. In Comparative Example 1, between (1) the washing treatment step and (2) the enzyme treatment step, Except for the provision of a “heat treatment step of heat treatment under rapid cooling for 30 seconds”, stripping of loquat fruit was performed in the same manner as in Comparative Example 1. Table 3 shows the peelability results.

<Comparative Example 8>: Heat treatment was performed as a pretreatment for the enzyme treatment. In Comparative Example 2, between (1) the washing treatment step and (2) the enzyme treatment step, Except for the provision of a “heat treatment step of heat treatment under conditions of rapid cooling for 30 seconds”, stripping of loquat fruit was performed in the same manner as in Comparative Example 2. Table 3 shows the peelability results.

<Comparative Example 9>: Heat treatment was performed as a pretreatment for the enzyme treatment. In Comparative Example 3, between (1) the washing treatment step and (2) the enzyme treatment step, Except for the provision of a “heat treatment step of heat treatment under conditions of rapid cooling for 30 seconds”, stripping of loquat fruit was performed in the same manner as in Comparative Example 3. Table 3 shows the peelability results.

<Comparative Example 10>; Heat treatment was performed as a pretreatment for the enzyme treatment. In Comparative Example 4, between (1) the washing treatment step and (2) the enzyme treatment step, Except for the provision of a “heat treatment step of heat treatment under rapid cooling for 30 seconds”, stripping of loquat fruit was performed in the same manner as in Comparative Example 4. Table 3 shows the peelability results.

According to the results of Comparative Examples 5 to 10 shown in Table 3, it was found that even if a heat treatment step was provided as a pretreatment for the enzyme treatment, the loquat fruit could not be peeled at all.
Moreover, in any case, the skin of the loquat fruit was darkened by the heat treatment, and the area directly under the fruit skin was colored.

<Comparative example 11>; As a pre-treatment of the enzyme treatment, wound processing by Kenzan was carried out In Example 1, a wound processing step by Kenyama was provided between (1) the cleaning treatment step and (2) the enzyme treatment step. Except for this, the peel operation of loquat fruit was performed in the same manner as in Example 1.
Specifically, the sword-scratching treatment was performed by using a sword sledge and scratching so that a needle stab could be visually confirmed over the entire surface of the loquat fruit after the washing treatment (hereinafter the same). Table 4 shows the peelability results.

<Comparative Example 12>; Kazuyama scratching treatment was performed as a pretreatment for enzyme treatment. In Example 2, a scratching treatment step with Kenzan was provided between (1) the cleaning treatment step and (2) the enzyme treatment step. Except for this, the peel operation of loquat fruit was performed in the same manner as in Example 2. Table 4 shows the peelability results.

<Comparative Example 13>; Kazuyama scratching process was carried out as a pretreatment for enzyme treatment. In Comparative Example 1, a scratching process by Kenzan was provided between (1) the cleaning process and (2) the enzyme treatment process. Except for this, the peeling of the loquat fruit was performed in the same manner as in Comparative Example 1. Table 4 shows the peelability results.

<Comparative example 14>; Kamayama scratching treatment was performed as a pretreatment for enzyme treatment. In Comparative Example 2, a scratching treatment process with Kenzan was provided between (1) the cleaning process and (2) the enzyme treatment process. Except for this, the peel operation of loquat fruit was performed in the same manner as in Comparative Example 2. Table 4 shows the peelability results.

<Comparative Example 15>; Kazuyama scratching process was performed as a pretreatment for enzyme treatment. In Comparative Example 3, a scratching process with Kureyama was provided between (1) the cleaning process and (2) the enzyme treatment process. Except for this, the loquat fruit was peeled in the same manner as in Comparative Example 3. Table 4 shows the peelability results.

<Comparative Example 16>; Kazuyama scratching process was performed as a pretreatment for enzyme treatment. In Comparative Example 4, a scratching process by Kenzan was provided between (1) the cleaning process and (2) the enzyme treatment process. Except for this, the loquat fruit was peeled in the same manner as in Comparative Example 4. Table 4 shows the peelability results.

According to the results of Comparative Examples 11 to 16 shown in Table 4, when the scouring treatment with Kenzan was performed as a pretreatment of the enzyme treatment, the loquat fruit was peeled off, but the enzyme solution immersion treatment was performed and the skin was peeled off. After that, it was found that the needle marks remained, and the flesh of the flesh and discoloration (browning) occurred.

<Comparative Example 17>; As a pretreatment for the enzyme treatment, the wound treatment and heat treatment by Kenzan were carried out. In Example 1, between the (1) cleaning treatment step and (2) the enzyme treatment step, Except for the provision of a “treatment process” and “a heat treatment process in which water is immediately cooled in ice water for 30 seconds immediately after heating for 30 seconds”, the peeling of the loquat fruit was performed in the same manner as in Example 1. . Table 5 shows the peelability results.

<Comparative Example 18>: As a pre-treatment of the enzyme treatment, the wound treatment and heat treatment by Kenzan were carried out. In Example 2, between the (1) cleaning treatment step and (2) the enzyme treatment step, “scratch treatment by Kenzan”. Except for the provision of a “process” and “a heat treatment process in which water is immediately cooled in ice water for 30 seconds immediately after heating for 30 seconds”, the loquat fruit was peeled in the same manner as in Example 2. Table 5 shows the peelability results.

<Comparative Example 19>: As a pretreatment of the enzyme treatment, the wound treatment and heat treatment by Kenzan were carried out. In Comparative Example 1, between the (1) cleaning treatment step and (2) the enzyme treatment step, Except for the provision of a “process” and “a heat treatment step in which water is rapidly cooled with ice water for 30 seconds immediately after heating” for 30 seconds, the peel operation of the loquat fruit was performed in the same manner as in Comparative Example 1. Table 5 shows the peelability results.

<Comparative Example 20>: As a pre-treatment of the enzyme treatment, the wound treatment and heat treatment by Kenzan were carried out. In Comparative Example 2, between the (1) cleaning treatment step and (2) the enzyme treatment step, Except for the provision of a “process” and “a heat treatment step in which water is immediately cooled for 30 seconds immediately after heating for 30 seconds”, the loquat fruit was peeled in the same manner as in Comparative Example 2. Table 5 shows the peelability results.

<Comparative example 21>; As a pre-treatment of the enzyme treatment, the wound treatment and heat treatment by Kenzan were carried out. In Comparative Example 3, between the (1) cleaning treatment step and (2) the enzyme treatment step, Except for providing a “process” and “a heat treatment process in which water is rapidly cooled with ice water for 30 seconds immediately after heating” for 30 seconds, the peel operation of the loquat fruit was performed in the same manner as in Comparative Example 3. Table 5 shows the peelability results.

<Comparative Example 22>: As the pretreatment of the enzyme treatment, the wound treatment and heat treatment by Kenzan were carried out. In Comparative Example 4, between the (1) cleaning treatment step and (2) the enzyme treatment step, Except for the provision of a “process” and “a heat treatment step in which water is immediately cooled in ice water for 30 seconds immediately after heating for 30 seconds”, the peeling of the loquat fruit was performed in the same manner as in Comparative Example 4. Table 5 shows the peelability results.

<Examples 4 to 6>: Change of type and concentration of surfactant In Example 1, the type of surfactant (L-7D) was changed to "CE-19D", and the concentration was changed to 0. Same as Example 1 except for changing to 01% (100 ppm) (Example 4), 0.1% (1000 ppm) (Example 5), 1.0% (10,000 ppm) (Example 6) (Enzyme agent: Acremocellulase concentration 0.2%) Stripping of loquat fruit was performed.

As a result, it was found that even when the type of the surfactant was changed to “CE-19D”, it was possible to sufficiently peel the skin.
Moreover, the surfactant (CE-19D; HLB value 15) used in Examples 4 to 6 is more than the surfactant (L-7D; HLB value 17) used in Example 1. The higher the hydrophobicity, the higher the skinning effect.

In addition, it was found that in the case of this surfactant (CE-19D), the peelability was improved depending on the concentration of the surfactant.

That is, when the concentration of the surfactant (CE-19D) was 0.01% (100 ppm) (Example 4), the vicinity where the crack occurred was peeled off. Next, in the case where the concentration of the surfactant (CE-19D) is 0.1% (1000 ppm) (Example 5), it is the same in that the vicinity where the crack occurs is peeled off, but the concentration is 0.01. % (100 ppm) (Example 4), more cracks were found, and it was confirmed that there was a peeling effect. Furthermore, when the concentration of the surfactant (CE-19D) was 1.0% (10,000 ppm) as in Example 6, the whole fruit peeled off.

<Comparative Examples 23 to 25>: Case where surfactant is not used In Example 1, the surfactant (L-7D) is not used, and the amount of the enzyme agent (acremose) is 0.2%. (Comparative Example 23), 1.0% (Comparative Example 24), 5.0% (Comparative Example 25), except that the skin peel work of loquat fruit was performed in the same manner as in Example 1.

As a result, when the concentration of the enzyme agent was low as in Comparative Example 23 (Acremocellulase amount: 0.2%), the skin could not be peeled even if the skin surface was carefully rubbed over time, and the skin peeled off. When trying to separate, the flesh directly under the peel had to be picked up, and peeled fruit with a good appearance could not be obtained.
On the other hand, as in Comparative Example 24 (Acremocellulase amount: 1.0%) and Comparative Example 25 (Acremocellulase amount: 5.0%), the amount of the enzyme agent (Acemocellulase) is 1.0. When it was more than%, peeling was possible.
However, this seems to be due to the fact that only the enzyme agent is used and no surfactant is used in combination. However, it is necessary to spend a lot of time during molting (peeling), and although the peel can be removed, the workability is very poor. It was.
In the case of Comparative Example 24 and Comparative Example 25, the enzyme solution penetrated directly under the pores, and the portion immediately under the pores became a foothold for peeling (peeling), but there was a tendency to get under the pores, and there was unevenness and uniformity. It did not peel off. In addition, the pulp tends to soften, and the yield is greatly reduced at higher concentrations as in Comparative Example 25 (Acremocellulase amount: 5.0%).
Therefore, when only an enzyme agent (acremocellulase) was used and no surfactant was used, it was judged that it was actually unsuitable for use in peeling of loquat fruit even if the concentration was increased.

<Example 7>: Case of short immersion time using high concentrations of enzyme agent and surfactant In Example 1, the amount of enzyme agent (acremocellulase) was 5.0%, and surfactant (L −7D) is increased to 1.0% (10,000 ppm) and the soaking time is changed from “overnight (16 hours)” to “5 hours” in the same manner as in Example 1, except that Peeling of the fruit was performed.

<Example 8>: Case in which high concentration of enzyme agent and surfactant is used for a short time of immersion In Example 1, the amount of enzyme agent (acremocellulase) is 5.0%, and the surfactant and its The amount is changed from “L-7D: 0.1%” to “CE-19D: 1.0% (10,000 ppm)”, and the immersion time is changed from “overnight (16 hours)” to “5 hours”. Except that, the peel operation of loquat fruit was performed in the same manner as in Example 1.

In both Example 7 and Example 8, peeling was possible.
In both cases, it was recognized that the enzyme solution penetrated directly under the pores, and the portion immediately under the pores became a step for molting and peeled off. By using a high-concentration enzyme agent and a surfactant in combination, there was a tendency for the burrs directly under the pores to decrease, and the unevenness of the peeling method could be reduced.
However, in each case, a strange odor derived from the enzyme agent and the surfactant was imparted.
That is, when L-7D was used as a surfactant, a slight off-flavor was observed due to its high concentration of 1.0% (10,000 ppm), and CE-19D as a surfactant. The same off-flavor was observed due to the high concentration of 1.0% (10,000 ppm).
In particular, it was considered that it was better to treat the surfactant at a lower concentration or to use a surfactant having a lower odor level.

<Examples 9 to 13>: Examination of 5 types of surfactants In Example 1, accremocellulase [acremocellulase KM manufactured by Kyowa Kasei Co., Ltd .; cellulase activity together with pectinase (polygalacturonase) activity as an enzyme agent The whey fruit was peeled in the same manner as in Example 1 except that the enzyme agent was used in combination with each of the five surfactants as shown in Table 6.
Table 6 shows the peelability results, how to peel and the state of the flesh when peeled.

In consideration of workability, a surfactant that dissolves transparently (corresponding to L-7D and M-7D) and a surfactant that easily disperses in water (corresponding to CE-19D) are desirable.
In terms of odor, L-7D has less odor than CE-19D, and M-7D has less odor than L-7D, so M-7D is the best. Admitted.
From the above, M-7D was recognized to be the best from two points of workability and odor.

<Examples 14 to 16>: Change of type and concentration of surfactant In Example 1, the type of surfactant (L-7D) was changed to "M-7D", and the concentration was changed to 0. Same as Example 1 except for changing to 01% (100 ppm) (Example 14), 0.1% (1000 ppm) (Example 15), 1.0% (10,000 ppm) (Example 16) (Enzyme agent: Acremoselase concentration 0.2%) The skin of the loquat fruit was peeled off.

As a result, it was found that even when the type of the surfactant was changed to “M-7D”, it was possible to sufficiently peel the skin.
Specifically, when the concentration of the surfactant (M-7D) was 0.01% (100 ppm) (Example 14), the surfactant (M-7D) was peeled off so as to spread from the vicinity of the crack. Some remained, but could be removed by hand peeling. The meaning of enzyme treatment was a little sparse.
Next, when the concentration of the surfactant (M-7D) was 0.1% (1000 ppm) (Example 15), the whole could be peeled from the vicinity of the crack, and the workability was good. The enzyme solution became slightly cloudy.
Furthermore, when the concentration of the surfactant (M-7D) was 1.0% (10,000 ppm) (Example 16), the whole could be peeled from the vicinity of the crack, and the workability was good. . The enzyme solution was clearly cloudy. However, among these Examples 14 to 16, browning occurred most during refrigerated storage.
In addition, as a whole, it was found that the area immediately below the cracks was easily groped and that the area immediately below the pores was slightly recessed.

From these results in Examples 14 to 16, if the concentration of the surfactant (M-7D) is 0.1% (1000 ppm) or more, the workability is good and in addition to peeling off, Since the browning occurs when the concentration of the surfactant (M-7D) is 1.0% (10,000 ppm), the concentration of the surfactant (M-7D) is 1.0% (10,000 ppm). ) It was recognized that it was not necessary to do so.

Further, when only the enzyme agent (acremocellulase: concentration 0.2%) was used and the surfactant was 0 ppm, that is, when the surfactant was not used, it was shown in “Comparative Example 2”. As you can see, some cracks appear and the peel weakens throughout the fruit, but even if it takes time to rub the peel surface, it cannot be peeled off, and if you try to detach the peel, the flesh directly under the peel must be removed. In other words, peeled fruits with good appearance could not be obtained.

The technology of the present invention is expected to be widely applied to primary processing in the production of processed loquat fruits such as cut fruits and syrup pickles.
Therefore, it is thought that it can contribute to labor saving of the peeling process of loquat fruit processing and further to increase consumption of loquat fruit.

Claims (6)

Washing loquat fruit, followed by treatment with a solution containing an enzyme solution containing a pectin degrading enzyme and a plant polysaccharide degrading enzyme (excluding pectin degrading enzyme), and a surfactant, Next, a method for peeling the loquat fruit, comprising performing at least removal of the pericarp of the loquat fruit.
The method of Claim 1 which does not include the process of heat-processing a loquat fruit (it does not perform).
The method according to claim 1 or 2, wherein the treatment with the solution containing the enzyme solution and the surfactant is an immersion treatment in a solution containing the enzyme solution and the surfactant.
The method according to claim 1, wherein the surfactant is a nonionic surfactant.
The method according to claim 4, wherein a polyglycerin fatty acid ester is used as the nonionic surfactant.
  The method according to any one of claims 1 to 5, wherein the enzyme solution is an enzyme solution using an enzyme agent having pectinase (polygalacturonase) activity and cellulase activity.