JP6308556B2 - Vacuum package containing fruit and capable of being stored at room temperature, and method for producing the same - Google Patents

Description

  The present invention relates to a vacuum packaged body that can be stored at room temperature for a long period of time, including fruits that retain their original flavor, and a method for producing the same.

  Fruits are foods that are difficult to preserve for a long period after harvesting while retaining flavors such as freshly harvested color, taste, texture and aroma. Even when apples, bananas, etc. are stored in the refrigerator, they are browned or softened within a few hours to several days, as is observed on a daily basis. Such low shelf life of fruits is a greater problem in providing other processing fruits for confectionery, for example, than in the case of being distributed and consumed as fresh food.

  Fruits are often processed and stored as dried fruits, syrup pickled fruits or frozen fruits. However, each has its own problems.

  Dried fruits can be eaten as they are or added to other foods, but naturally they cannot deal with situations where fresh fruits are required.

  Typically, syrup-picked fruits that are produced as canned fruits are soaked in syrup with a high sugar content, so that the flavors of raw fruits such as color, taste, texture, and aroma are impaired by the syrup. There are many. In particular, when syrup-dried fruits are used for confectionery such as cakes and pies, sweetness derived from syrup may reduce the palatability of the confectionery as an extra taste. Moreover, since the syrup pickled fruit is manufactured as a product containing a liquid called syrup, the bulk and weight of the syrup results in an increase in the cost of transportation and storage of the product.

  Frozen fruits require storage and distribution facilities to maintain a frozen state and their temperature control, and therefore increase the cost of product transportation and storage.

  In addition to the above, a method of sealing fruits in refrigerated storage with an oxygen scavenger and an inert gas (Patent Document 1), after treating apples with an L-ascorbic acid aqueous solution, acidic oil-in-water emulsification containing sodium chloride The method (patent document 2) etc. which prevent browning by mixing with a liquid are reported. However, these methods cannot solve the problem of storage cost due to the necessity of equipment for refrigerated storage and temperature management, and the use of additives. Also, the use of preservatives and other food additives cannot meet consumer preferences for natural foods that do not contain such additives.

  In addition, as a method for storing fruits and vegetables, a CA storage (Controlled Atmosphere Storage) method is known. The CA storage method is a method in which fruits are placed in a preservation gas mainly composed of a ratio of oxygen concentration 2%, carbon dioxide concentration 2%, nitrogen concentration 96% and stored at a low temperature (for example, Non-Patent Document 1). Also known is a method (MA packaging) in which fruits and vegetables are packaged with a porous film or the like to obtain a freshness-keeping effect by inhibiting the respiration of fruits and vegetables (for example, Patent Document 3). However, even these methods have a problem that even if they are stored at a low temperature, the storage period is only a few months, and the processing costs due to the use of equipment for low-temperature storage and special films increase.

“Magical Hakan Ozer et al” “Journal of Horticultural Society (J. Japan. Soc. Hort. Sci)” published by Horticultural Society, February 2006 Vol. 75 No. 1P. 85-90

JP 2006-191824 A JP 2001-309747 A JP-A-7-170907

  An object of the present invention is to provide a fruit processed product that has a good flavor, can be processed at low cost, and can be stored at room temperature, and a method for producing the same.

  By rapidly heating and rapidly cooling vacuum-packed fruits, the present inventors can suppress spoilage, alteration, deterioration of fruit quality, etc. even when stored for a long period of time, and have a good flavor. The inventors found out that fruits can be provided and completed the following inventions.

(1) A step of vacuum-packing fruits to produce a vacuum package, a step of heating the vacuum package to 65 ° C. at a rate of temperature increase of at least 5 ° C./min, and further heating the vacuum package to 85 ° C. or more And at least 8 minutes, and the step of cooling the vacuum package to 60 ° C. at a cooling rate of at least 6 ° C./min. A method for manufacturing a vacuum package that can be stored at room temperature.
(2) The production method according to (1), wherein the vacuum package can be stored at room temperature for at least 90 days.
(3) The manufacturing method according to (1) or (2), wherein the vacuum package is substantially free of preservatives and syrup.
(4) A vacuum packaged body that can be stored at room temperature, in which a heated fruit holding at least 30% of the hardness of the raw material fruit is enclosed.
(5) The vacuum packaged body according to (4), which can be stored at room temperature for at least 90 days.
(6) The vacuum package according to (4) or (5), which does not contain an amount of liquid exceeding the juice leached from the fruit.
(7) The vacuum packaging body according to any one of (4) to (6), which is substantially free of preservatives and syrup.

  According to the present invention, without using preservatives and syrups, fruits that have good flavors such as color, taste, texture, fragrance, etc., without deterioration and deterioration over a long period even when stored at room temperature, are inexpensive. Can be provided.

It is a graph showing the temperature change (solid line) of the vacuum packaging body in the method shown in Example 1, and the temperature change (dotted line) in the pot of a hot-water jet type retort sterilizer. It is a graph which shows the L ^* value (index which shows the brightness) of the fruit contained in the vacuum package of an Example, and a comparative example. It is a graph which shows the b ^* value (index | index showing yellowness) of the fruit contained in the vacuum packaging body of an Example, and a comparative example.

  The first aspect of the present invention is a process for producing a vacuum package by vacuum packaging fruits, a step for heating the vacuum package to 65 ° C. at a temperature increase rate of at least 5 ° C./min, and a vacuum package Maintained at least 30% or more of the hardness of the raw fruit, including heating and holding at 85 ° C. or higher for at least 8 minutes, and cooling the vacuum package to 60 ° C. at a cooling rate of at least 6 ° C./min or higher. The present invention relates to a method for producing a vacuum package that can be stored at room temperature by enclosing fruit. Hereinafter, the first embodiment of the present invention is referred to as the present production method.

  Although there is no restriction | limiting in particular as a fruit which can be utilized in this manufacturing method, Fruits which are in demand throughout the year, for example, apples, strawberries, cherries, mandarin oranges, pineapples, pears, pears, peaches, prunes or chestnuts are listed as preferred fruits. be able to. Particularly preferred fruits are apples and pears. In addition, as the varieties of apples, particularly preferred are Fuji, Himekami, Tsugaru, Hotozuri, Hack Nine and the like.

  It is preferable to wash the fruits in advance, and in the case of apples, tangerines, pineapples, pears, peaches, etc., remove non-edible parts such as skins, cores and seeds, and divide them into appropriate sizes. However, such treatment is not essential in the present manufacturing method.

  This manufacturing method includes the process of vacuum-packing a fruit. The vacuum packaging in this embodiment means that the packaging material excellent in gas barrier property (poor oxygen permeability) is sealed and packaged by sucking and exhausting air when filling the contents.

Many packaging materials with excellent gas barrier properties have been developed and are commercially available for vacuum packaging. In this production method, oxygen permeability of 1 cc / m ² · day · atm or less, 1 g / m ² · day or less A packaging material made of a plastic film having a multi-layered structure having a water vapor permeability of 100 ° C. and a heat resistance of 100 ° C. or more and having resistance to boiling and retort and capable of long-term storage. Specific examples of such packaging materials include the IB Film series based on nylon material manufactured by Dai Nippon Printing Co., Ltd. Moreover, there is no restriction | limiting in particular in the shape of packaging material, Although what was three-dimensionally molded according to the shape of a film, a bag, and a fruit may be sufficient, a bag is especially preferable.

  In this manufacturing method, a film obtained by laminating (lamination) aluminum foil and having airtightness and light shielding property may be used as a packaging material. When the vacuum packaging body manufactured by this manufacturing method using the packaging material which has light-shielding property is heat-sterilized at 100 degreeC or more, it can become what is called a retort pouch food. Alternatively, a laminated film and a transparent synthetic resin film may be used in combination as a packaging material.

  Suction evacuation and sealing can be performed using a vacuum packaging machine suitable for vacuum packaging of general foods such as meat, fish and vegetables. Various types of vacuum packaging machines are commercially available depending on the purpose, application, and scale, and a model suitable for food vacuum packaging can be selected and used according to the required scale. Moreover, you may prepare and use what changed the production capacity suitably according to the production scale.

  Depending on the type of fruit, the fruit juice originally contained in the fruit may be leached out during vacuum packaging. However, the fruit juice may be vacuum packaged together with the fruit without removing the fruit juice.

  In this manufacturing method, the vacuum package produced in the above process is heated to 65 ° C. at a temperature rising rate of at least 5 ° C./min, and the vacuum package is further heated and held at 85 ° C. or more for at least 8 minutes. And a step of cooling the vacuum package to 60 ° C. at a cooling rate of at least 6 ° C./min. All of the above temperatures are the internal temperature of the vacuum package, particularly the internal temperature of the fruit that has been vacuum packaged.

  The rate of temperature increase in the step of heating the vacuum package (referred to as the heating step) is at least 5 ° C./min or more, preferably 5 ° C./min to 20 ° C./min, more preferably 5 ° C./min to 15 ° C./min. It is desirable to set within the range.

  Further, in the step of holding the vacuum package (referred to as the holding step), the vacuum package heated to 65 ° C. in the heating step is further heated to 85 ° C. or higher, and at 85 ° C. or higher for at least 8 minutes, preferably 85 ° C. It is desirable to hold at -100 ° C for 8 minutes to 30 minutes, more preferably at 85 ° C to 100 ° C for 8 minutes to 20 minutes. In addition, although the temperature increase rate from 65 degreeC to 85 degreeC is arbitrary, it is preferable to heat up in about 3 minutes-less than 10 minutes.

  Furthermore, the cooling rate of the step of cooling the vacuum package (referred to as the cooling step) is at least 6 ° C./min or more, preferably 6 ° C./min to 30 ° C./min, more preferably 6 ° C./min to 25 ° C./min. It is desirable to set within the range of minutes.

  Heating can be performed by steam, hot water, infrared or electromagnetic wave irradiation, etc., but for the purpose of heating the entire vacuum package in a short time and quickly raising the internal temperature of the fruit, heating with hot water is performed. preferable. In particular, it is preferable to quickly achieve a desired temperature by heating while applying pressure in a suitable pressure vessel. Cooling can be performed by bringing a low-temperature gas or water into contact with the vacuum packaging body, but for the purpose of cooling the entire vacuum packaging body in a short period of time and particularly quickly reducing the internal temperature of the fruit, it is about room temperature. It is preferable to cool by bringing water having temperature or flowing water into contact with the heated vacuum package.

  Preferable examples of the heating / cooling apparatus usable in the production method include a retort sterilization apparatus such as a hot water jet retort sterilization apparatus. When this manufacturing method is carried out using a retort sterilizer, hot water or steam set within the range of 80 to 120 ° C is applied to the vacuum package for approximately 10 minutes to 20 minutes, and then the range of 20 ° C to 40 ° C. What is necessary is just to cool the water set inside in a vacuum package. By this operation, any of the heating step, the holding step, and the cooling step can be performed. By setting the operating conditions, the temperature in the heating kettle of the apparatus reaches 80 ° C. to 120 ° C. at a rate of about 10 ° C. to 20 ° C./min, and then cooled to room temperature at a rate of about 20 ° C./min. Is done.

  In addition, an autoclave apparatus that can arbitrarily set the heating rate and the like can also be used in the present manufacturing method. For example, the above heating step and holding step can be performed by placing the vacuum package in an autoclave preheated to a temperature set in the range of 90 to 98 ° C. and heating at 100 ° C. for 10 minutes. . In addition, after the holding step, after cooling under the condition that does not exhaust and without rapidly reducing the pressure during heating and holding, the vacuum package is taken out from the apparatus, and the water or running water set in the range of 20 ° C to 40 ° C is taken out. A cooling process can be performed by soaking.

  The use of the retort sterilizer and autoclave apparatus shown above and the operating conditions thereof are examples of specific embodiments for carrying out the production method. This manufacturing method is not limited to such a specific embodiment, and can be carried out by employing other methods, apparatuses, and operating conditions that can carry out the heating step, the holding step, and the cooling step.

  By this production method, a vacuum package is produced in which fruits having at least 30% or more of the hardness of the raw material fruit are enclosed. The fact that at least 30% or more of the hardness of the raw material fruit is retained means that the vacuum selected by the present manufacturing method is 100% when the fruit generally selected as the raw material has a raw hardness of 100%. It means that the hardness of the fruit taken out from is at least 30% or more, preferably 35% or more, more preferably 40% or more. In addition, the hardness of the fruit taken out from the vacuum package manufactured by this manufacturing method can also be adjusted by changing the temperature and time required for the holding step.

  For the hardness of the fruit, for example, a contact type soft material hardness meter manufactured by Citizen Seimitsu Co., Ltd., a texture analyzer manufactured by Shimadzu Corporation, a texture analyzer TA-XT2i manufactured by SMS, and other hardness measuring instruments suitable for measuring food hardness are used. Can be measured. In the present invention, the hardness is preferably measured by the maximum load (gram, g) during compression.

  This production method includes fruits that can be stored at room temperature for a long period of time without using preservatives such as bactericides, antioxidants, or special additives that have been proposed in the past and syrup. A vacuum package can be manufactured.

  The term “normal temperature storage” as used in the present invention refers to storage at ambient temperature, typically room temperature, and is distinguished from refrigerated storage or frozen storage that requires refrigeration or freezing equipment. However, the vacuum package is not incapable of refrigerated storage or frozen storage, and is not prevented from being placed at a low temperature. In other words, it is not contraindicated that it can be stored at low temperatures, but it is not necessary to be stored at low temperatures to avoid decay or alteration during storage, even at ambient temperatures. It can be saved. The term “long term” means at least 90 days or more, preferably at least half a year, more preferably at least one year.

  Thus, this manufacturing method further includes a step of vacuum-packaging the fruit to produce a vacuum package, a step of heating the vacuum package to 65 ° C. at a rate of temperature increase of at least 5 ° C./min, The hardness of the raw material fruit was maintained at least 30%, including the step of heating and holding at 85 ° C. or higher for at least 8 minutes and the step of cooling the vacuum package to 60 ° C. at a cooling rate of at least 6 ° C./min or higher. Preserved at room temperature for at least 90 days, substantially free of preservatives such as bactericides, antioxidants, or special additives that have been proposed to enhance the preservability and syrup, which are encapsulated in fruits. It can also be expressed as a manufacturing method of a possible vacuum package. The ability to avoid the use of preservatives such as bactericides, antioxidants or special additives that have been proposed in the past is from the perspective of consumer preference for natural foods without preservatives. Is a preferred feature.

  In addition, being stored at room temperature means that the transport, storage, storage, etc. of the vacuum package can be performed at room temperature. Therefore, the vacuum package manufactured by this manufacturing method also has the advantage that it can be transported, stored, stored, etc. at low cost and with low energy consumption.

  Moreover, this manufacturing method has the characteristic that the vacuum packaging body containing fruit with favorable flavors, such as a color of a fruit, a taste, food texture, and fragrance, can be manufactured. Syrup pickling, which is frequently used for the preservation of fruits, is excellent in preservability, but has the problem of adding more sweetness than necessary to the fruits. In particular, fruits such as apples and pears are one of the characteristic textures that are crispy when chewed, but it is difficult to maintain the hardness that gives this crispy feeling when pickled in syrup. In addition to sweetness, apples are also characterized by a refreshing sourness and aroma. However, when pickled in syrup, the acidity and aroma are almost lost.

  On the other hand, the fruit sealed in the vacuum package manufactured by this manufacturing method has a vivid color that is almost the same as the raw fruit, the original sweetness of the raw fruit, a higher hardness compared to the syrup-picked fruit, and its characteristics It has a good texture such as acidity and aroma similar to that of raw fruits. In addition, the above flavor is hardly lost even after long-term storage at room temperature. The fruit having such a good flavor can be eaten as it is after being opened, and can also be used for processed food ingredients such as bread and confectionery and cooking business in restaurants and the like.

  Thus, this manufacturing method includes a step of producing a vacuum package, a step of heating the vacuum package to 65 ° C. at a temperature increase rate of at least 5 ° C./min, and further heating the vacuum package to 85 ° C. or more. And at least 8 minutes, and the step of cooling the vacuum package to 60 ° C. at a cooling rate of at least 6 ° C./min. It can also be expressed as a method for producing a vacuum package containing fruits having good flavors such as color, taste, texture and fragrance and capable of being stored at room temperature for a long period of time.

  This manufacturing method does not require a blanching process for the fruit before vacuum packaging. Conventionally, when processing and storing vegetables and fruits, especially frozen storage, a blanching process such as passing through boiling water for a short time and then rapidly cooling with cold water is performed. This manufacturing method is advantageous in terms of manufacturing cost because it does not require such treatment and can start vacuum packaging immediately.

  Moreover, the vacuum package manufactured by this manufacturing method is a product in which the fruit is vacuum-packed as it is, and the fruit is immersed in a syrup or other liquid for storage, and is not vacuum-packed together with the syrup. Note that the fruit juice leached from the inside of the fruit by carrying out the steps of this production method may be vacuum-packed together with the fruit, but the fruit juice originally existed in the fruit and is added separately from the fruit. Different from liquids such as syrup. Thus, the vacuum packaging body which does not contain the amount of liquid exceeding the fruit juice leached from the fruit becomes more compact in terms of bulk and weight, and is advantageous in terms of product transportation costs.

  In addition, in this production method, it is required for a fruit to be a product, such as adding granulated sugar or the like before vacuum packaging to enhance sweetness, or adding citric acid or the like to enhance sourness as necessary. Including the step of appropriately adjusting the taste and flavor is not impeded. Similarly, it is not impeded to include a step of further improving the storage stability by reducing the water activity of the raw fruit or adding a pH regulator.

  The 2nd aspect of this invention is related with the vacuum package body which can preserve | save at normal temperature enclosed with the heated fruit which hold | maintained at least 30% or more of the hardness of a raw material fruit. Hereinafter, the second embodiment of the present invention is simply referred to as the present package.

  This packaging body can be suitably manufactured by this manufacturing method which is the first aspect described above. Moreover, the meaning of each term of the fruit in this package, the packaging material, the hardness of the fruit, its measurement, and being able to preserve | save at normal temperature is synonymous with what was demonstrated in the 1st aspect.

  This package is a package capable of being stored at room temperature, substantially free of preservatives and syrups such as bactericides, antioxidants, or special additives that have been conventionally used to enhance storage stability. The significance of the fact that it does not substantially contain preservatives and syrups such as a bactericidal agent, an antioxidant, or a special additive for improving the preservability that has been conventionally proposed is also the first aspect of the production method. It is synonymous with what has been described. In addition, this package is a package which does not contain the liquid of the quantity exceeding the fruit juice leached from the fruit, for example, liquid other than the fruit juice originally contained in the fruit, for example, storage syrup.

  Therefore, this package is encapsulated with heated fruit that retains at least 30% of the hardness of the raw fruit, and is used as a fungicide, antioxidant, or specially used to enhance the preservability that has been used in the past. Contain substantially no preservatives such as additives and syrup, and no liquid in excess of the juice leached from the fruit, at least 90 days or more, preferably more than half a year, more preferably at least 300 days or more, even more preferably It can also be expressed as a vacuum package that can be stored at room temperature for at least one year.

  The fruit enclosed in the package is a fruit having a good flavor such as color, taste, texture and aroma, unlike syrup pickling often used for fruit preservation. For example, syrup pickles have an unnecessarily sweet taste and little crispyness when chewed. On the other hand, the fruit enclosed in this package has almost the same color as the raw fruit, the original sweetness of the raw fruit, higher hardness compared to the syrup-dried fruit, and its characteristic texture, similar to the raw fruit It has a good flavor such as acidity and aroma. In addition, the above flavor is hardly lost even after long-term storage at room temperature. The fruit having such a good flavor can be eaten as it is after being opened, and can also be used for processed food ingredients such as bread and confectionery and cooking business in restaurants and the like.

  The following examples further illustrate the present invention.

<Example 1>
1) Vacuum packaging The apple “Fuji” produced in 2013 was washed with water, peeled, removed, properly divided, and immersed in 1% saline for several minutes. Next, put the apple with the temperature sensor embedded in the vacuum packaging material IB series (130mm x 200mm) manufactured by Dai Nippon Printing Co., Ltd. did.

2) Heating, holding and cooling Place the vacuum package placed at room temperature of about 26 ° C in the hot water jet retort sterilizer and spray the hot water at 100 ° C on the bag surface within 2 minutes. After filling the container with hot water and holding it for another 10 minutes, the internal temperature is cooled to 40 ° C. within 1 minute while maintaining the pressure in the kettle, and then the pressure in the kettle is returned to atmospheric pressure. The vacuum packaging body containing it was taken out from the kettle and allowed to cool. The temperature change inside the apples under these operating conditions increases at a rate of temperature increase of about 9.3 ° C./min up to 65 ° C., is held at 85 ° C. or higher for about 10 minutes, and is about 8 ° C./min up to 60 ° C. The cooling rate decreased. The graph showing the temperature change is shown in FIG. Moreover, the apple in a vacuum package body was in the state immersed in the fruit juice leached from the fruit.

<Example 2>
The vacuum package produced in 1) of Example 1 was placed in a preheated autoclave, heated at 98 ° C. for 10 minutes, cooled without exhaust pressure reduction, and then removed from the package. Immediately for 10 minutes in flowing water at 0 ° C. and cooled, a vacuum package of the present invention was produced by autoclaving.

<Example 3>
The vacuum package prepared in the same manner as 1) of Example 1 was stored overnight in a refrigerator room set at 5 ° C. This vacuum packaged body is placed in a kettle of a steam spray type retort sterilizer, heated to 100 ° C. within 10 minutes using steam, held for 15 minutes as it is, and then the pressure inside the kettle is maintained. After the steam was replaced with water at 20 ° C. within 2 minutes for cooling, the pressure in the kettle was returned to atmospheric pressure, and the vacuum package containing apples was removed from the kettle and allowed to cool. The temperature change inside the apple under these operating conditions increases at a rate of about 5.6 ° C./min up to 65 ° C., is maintained for about 11 minutes above 85 ° C., and is about 7.1 ° C. up to 60 ° C. It descended at a cooling rate of / min. Moreover, the apple in a vacuum package body was in the state immersed in the fruit juice leached from the fruit.

<Comparative example>
The apple pieces before vacuum packaging prepared in 1) of Example 1 were put into 1 L of 10% sucrose solution, heated together with the solution, and boiled for 10 minutes. After standing to cool, it was stored refrigerated and a syrup-pickled apple was prepared and used for the test.

<Test example>
1) Appearance Appearances of apples in the production process of Examples 1 to 3 and apples after production were visually observed.
Browning of apples progressed in a short period of time after being immersed in 1% saline for several minutes until degassing and suctioning, but the browning was reduced by vacuum packaging. In addition, when the apple before vacuum packaging prepared in 1) of Example 1 was refrigerated and stored overnight at 5 ° C., the browning progressed remarkably, but when this was vacuum packaged, it browned to the extent that it was not inferior to that before refrigerated storage. Reduced. On the other hand, the syrup pickled apple as a comparative example exhibited a slightly grayish and dull color.

  Further, the apples in the vacuum package after the heat treatment were hardly browned with the naked eye even after being stored at room temperature for about 300 days, and had a light yellow appearance with a vivid and transparent feeling.

  Although not constrained by reasoning, it is said that the browning of apples proceeds by enzymatic oxidation of endogenous polyphenols, and reducing substances such as endogenous vitamin C are removed from the fruit during the process of deaeration and heating. It is assumed that browning is reduced by leaching and reducing oxidized polyphenols.

  In addition to visual observation, the color tone of each of the apples taken out from the vacuum package manufactured in Example 1 and Example 2 and the syrup-picked apple as a comparative example was corrected using a colorimeter CM-3500d manufactured by KONICA MINOLTA. Measurements were made using an 8 mm screen in reflected light removal mode.

The peel side of each apple piece was measured 6 times, and the L ^* value and b ^* value were calculated as average values. The results are shown in FIGS. The L ^* value is an index representing brightness, and the higher the value, the brighter the b ^* value. The higher the index indicating yellowness, the stronger yellow and the lower the blue, the higher the numerical value. Means that it looks vivid or looks great.

As shown in the graphs and numerical values of FIGS. 2 and 3, the apples taken out of the vacuum package manufactured in Example 1 and Example 2 have an L ^* value of about 60 or more and a b ^* value of about 20 or more. Met. Since the L ^* value of the apple immediately after peeling was 79 and the b ^* value was 26, the apples of Example 1 and Example 2 were both apples immediately after peeling, as visually observed. It was confirmed that it looks good with a close vivid color. On the other hand, L ^* value and b ^* value of the syrup-picked apple which is a comparative example were 37.5 and 7.1, respectively.

2) Measurement of hardness Each of the apple before vacuum packaging prepared in 1) of Example 1, the apple taken out from the vacuum packaging manufactured in Examples 1 and 2, and the syrup-soaked apple as a comparative example Hardness (maximum load when compressed) was measured. Hardness was measured using a physical property measuring instrument TA-XT2i (2 mm diameter cylindrical probe) manufactured by Stable Micro Systems, and the average value of the measured values of 6 apple pieces of each sample was calculated and compared.

  As a result, the hardness of the apple before vacuum packaging was 320.5 g (100%), whereas the hardness of the apple taken out from the vacuum package manufactured in Example 1 was 124.8 g (38.9%). ) The hardness of the apple taken out from the vacuum package manufactured in Example 2 was 109.1 (34.0%). On the other hand, the hardness of the syrup-picked apple as a comparative example was 63.0 g (19.7%).

3) Flavor When actually eating the apples taken out of the vacuum packaging manufactured in Examples 1 to 3 and the syrup-picked apples as a comparative example, the syrup-picked apples as a comparative example were clearly soft and crunchy. Although it was not, the apple taken out from the vacuum packaging body manufactured in Example 1 to Example 3 kept the crispy texture similar to that of the apple before vacuum packaging.

  Moreover, the syrup-picked apple which is a comparative example has a strong sweetness derived from syrup, and the original flavor and sourness of the apple are greatly lost, whereas the apple packaged in Example 1 to Example 3 The taken-out apple retained the original sweetness and refreshing acidity of the apple, and apparently had a texture close to that of a fresh apple than the syrup-picked apple as a comparative example. Moreover, the apple taken out from the vacuum packaging body manufactured in Example 1 to Example 3 had an aroma that was not inferior to that of the apple before vacuum packaging.

The production method according to the first aspect of the present invention does not use preservatives and syrups, and does not rot or deteriorate over a long period of time even when stored at room temperature, and has a flavor such as color, taste, texture, and aroma. It is possible to provide a vacuum package in which a well-held fruit is enclosed at a low cost. Such fruits are used as processing fruits used in the manufacture of confectionery.

Claims (3)

  A process for producing a vacuum package by vacuum packaging fruits, a process for heating the vacuum package to 65 ° C. at a temperature rising rate of at least 5 ° C./min, and further heating the vacuum package at 85 ° C. to 100 ° C. Room temperature obtained by enclosing a fruit holding at least 30% of the hardness of the raw fruit, including a step of holding at least 8 minutes and a step of cooling the vacuum package to 60 ° C. at a cooling rate of at least 6 ° C./min. A method for producing a vacuum package capable of storage, wherein the fruit is selected from the group consisting of apples, strawberries, cherries, tangerines, pineapples, pears, pears, peaches, prunes and chestnuts.   The manufacturing method according to claim 1, wherein the vacuum package can be stored at room temperature for at least 90 days.   The manufacturing method of Claim 1 or 2 with which a vacuum package body does not contain a preservative and syrup substantially.

Images