JP6671618B2 - Peeling method of peeled fruits and vegetables - Google Patents

Description

  The present invention relates to a method for peeling fruits and vegetables and a peeled fruits and vegetables.

  2. Description of the Related Art Conventionally, at the processing site of vegetables and fruits such as fruits and vegetables, peeling of these fruits and vegetables has been performed manually by using a knife such as a knife, and thus requires much labor. On the other hand, in order to efficiently peel without using a blade, a method is disclosed in which fruits and the like are immersed in a solution such as an enzyme solution to soften, disintegrate, dissolve, and separate and remove the pericarp. References 1 to 3). As a pretreatment for such a solution treatment, it is known that it is effective to perform a heat treatment of heating the whole fruit with boiling water or the like (see Non-Patent Documents 1 and 2).

  In Patent Document 1, heat treatment of oyster fruit inactivates the pectin-degrading enzyme activity inhibitory factor contained in oyster fruit and causes cracks in the cuticle layer on the outer pericarp surface of oyster fruit. Then, a technique is disclosed in which oyster fruit is immersed in a pectin-decomposing enzyme solution, and after the pectin-degrading reaction by the enzyme permeated into the outer pericarp progresses, the outer pericarp of the oyster fruit is removed.

  Further, in Patent Document 2, as a pre-treatment of the heat treatment, the cuticle layer on the outer pericarp surface of the persimmon fruit is scratched by using a sharp protrusion such as a sword mountain or the like, so that the outer pericarp surface by the heat treatment is damaged. There is disclosed a technique that promotes the generation of cracks in the cuticle layer to increase the permeability of the enzyme solution into the epicarp.

  Further, in Patent Document 3, as a pretreatment of the heat treatment, a surfactant is applied to wax, which is a component constituting the cuticle layer on the outer pericarp surface of the persimmon fruit, to weaken the outer pericarp. A technique has been disclosed in which heat treatment promotes the generation of cracks in the cuticle layer on the epicarp surface due to the heat treatment, thereby increasing the permeability of the enzyme solution into the epicarp.

  As a peeling method without enzyme treatment, Non-Patent Document 3 discloses that kiwifruit and oyster are treated with ethylene, then ripened for several days, immersed in hot water of 95 ° C. or more for 30 seconds, and the epicarp is heated with hot water. A stripping technique is disclosed, and it is described that ethylene treatment has an effect of facilitating stripping of the epicarp.

  However, in each of the above-mentioned conventional techniques, since there is a step of heat-treating the fruit, the peeled pulp may have reduced hardness, deteriorated fragrance, or deteriorated in other quality. Therefore, there is a demand for the development of a technique capable of easily peeling the epicarp without performing heat treatment.

  On the other hand, as a peeling method that does not perform a heat treatment, Patent Literature 4 discloses that the surface of a fruit or the like is sprayed with particulate ice having a property of melting or sublimation, cooled and solidified alcohol, or dry ice, thereby spraying a fruit or the like. A technique for removing the epidermis has been disclosed. Patent Literature 5 discloses a technique of spraying an ice slurry to simultaneously peel and wash agricultural products such as vegetables, and Patent Literature 6 discloses removing dry potato buds and skin using a dry ice blast. A technique for performing this is disclosed. Further, not only in the food field, a technique of spraying dry ice or the like to perform a surface treatment is widely used, and an apparatus therefor has been developed (see Patent Document 7).

  However, in the conventional techniques described in Patent Literatures 4 to 6, since the skin is removed while shaving a part of the pulp or the like, the pulp yield is low, and the surface of the pulp may be uneven, which may affect the quality. was there. In addition, peeling is possible with hard tissues such as root vegetables, but varieties that can peel with soft tissues such as fruits have been limited. Further, in the case of potatoes and the like, even if they are of the same kind, the peeling state changes depending on the storage period. Further, even in the case of a single individual, if the surface has irregularities or the like, the peeling state changes within the individual, such as difficulty in peeling depending on the site. Therefore, it has been difficult to perform peeling while responding to changes in the peeling state.

Patent No. 3617042 Patent No. 4889651 Patent No. 5916116 JP 2002-315555 A Patent No. 3877210 JP 2009-106264 A Japanese Patent No. 5557952

Noguchi Masaki, "Enzyme peeling of fruits and vegetables-Comparison of enzyme peeling processes of citrus, oyster and loquat-", JATAFF Journal, 3 (11), p22-27, 2015 Noguchi Masaki, "New oyster peeling method-Possibility of developing enzyme peeling technology in agricultural products processing", Fruit Japan, 70 (9), p8-11, 2015 Satoshi Murakami, Kazuki Yamaguchi, Nozomi Hashimoto, Yuji Araki, "Ethylene has an effect of facilitating stripping of kiwifruit and oyster," Horticultural Studies Vol.17, separate volume 1_p267, 2018

  The present invention solves the above problems, without damaging the pulp and the like, it is possible to easily perform a process of securing a route for introducing an epicarptic disintegrating agent such as an enzyme into the epicarp of fruits and vegetables, and as a result, An object of the present invention is to provide a peeling method capable of efficiently peeling fruits and vegetables and obtaining peeled fruits and vegetables of excellent quality, and a peeled fruit and vegetables obtained by the peeling method.

  In order to solve the above-mentioned problems, the present inventors have conducted intensive studies and found that instead of the heat treatment conventionally performed, the surface of the fruits and vegetables was crushed with an abrasive, so that the outer pericarp such as enzymes was disintegrated on the surface. An inlet for introducing the agent into the epicarp was formed, and the introduction of the epicarp disintegrant into the epicarp was promoted, and as a result, it was found that the fruits and vegetables could be efficiently peeled. Based on this finding, the present invention has been completed.

That is, the present invention is as shown in the following (1) to (13).
(1) a first step of subjecting a surface of a fruit or vegetable to a grinding material to perform a surface treatment for forming an inlet on the surface of the fruit or vegetable for introducing an epidermal disintegrant into the epicarp; A second step of performing a pericarp disintegration treatment of introducing the epicarp disintegrating agent into the epicarp from the inlet of the fruit and vegetable after performing the step, and the fruit and vegetable after performing the second step And a third step of performing an epicarp removal process for removing the epicarp (hereinafter, “first step”, “second step”, and “third step” in the order of steps). ), Which does not include the step of heating the fruits and vegetables.
(2) The fruits and vegetables according to (1), wherein the abrasive used in the first step is at least one selected from the group consisting of powdery or particulate chemical substances, minerals, metals, and plant pieces. It is a method of peeling.
(3) The chemical substance is a salt comprising sodium hydrogen carbonate, calcium carbonate, magnesium carbonate and sodium chloride, dry ice, ice, glass, silicon dioxide, silicon carbide, boron carbide, cooled solidified ethanol, and cooled solidified hydrous ethanol. (Hereinafter collectively referred to as "cooled and solidified alcohol"), nylon, polyester, urea resin, polycarbonate, starch, a copolymer of starch and acrylic acid, and the minerals are quartz, calcite, weathered reef corals, shells , Foraminiferal shell, dolomite, rock salt, garnet, zircon and corundum, the metal is aluminum, zinc, copper, iron and steel, and the plant pieces are crushed corn cob, walnut, At least one selected from the group consisting of crushed peach and apricot drupes and crushed rice grains There is a peeling method of fruits or vegetables according to (2).
(4) The abrasive used in the first step is at least one selected from the group consisting of powdery or particulate chemicals having the property of melting or sublimating at room temperature, and salts, minerals and plant fragments. The method for peeling fruits and vegetables according to the above (1), wherein
(5) The chemical substance having the property of melting or sublimating at room temperature is dry ice, ice and alcohol solidified by cooling, the salt is sodium hydrogen carbonate, calcium carbonate and magnesium carbonate, and the mineral is calcite, weathered reef coral, shell The method for peeling fruits and vegetables according to (4), wherein the foraminifer shell and dolomite, and the plant pieces are at least one selected from the group consisting of cereal powder.
(6) Any of the above (1) to (5), wherein the epidermal disintegrant used in the second step is an epidermal decomposing enzyme that hydrolyzes the epidermal or a solution containing the epidermal decomposing enzyme. A method for peeling fruits and vegetables described in Crab.
(7) The method for peeling fruits and vegetables according to the above (6), wherein the epicarpase is a carbohydrate-decomposing enzyme.
(8) The fruits and vegetables according to (7), wherein the carbohydrate-degrading enzyme is a carbohydrate-degrading enzyme consisting of at least one selected from the group consisting of pectinase-based enzymes, hemicellulase-based enzymes, and cellulase-based enzymes. It is a peeling method.
(9) The method for peeling fruits and vegetables according to any one of (1) to (5), wherein the rind of the rind used in the second step is a solution containing an acidic substance or a basic substance.
(10) The above (9), wherein the acidic substance is a solution containing at least one selected from the group consisting of hydrochloric acid and citric acid, and the basic substance is sodium hydroxide, sodium carbonate and sodium hydrogen carbonate. It is a method of peeling fruits and vegetables.
(11) The method for peeling fruits and vegetables according to any one of (1) to (10), wherein the fruits and vegetables are any of potatoes, vegetables, and fruits.
(12) The method for peeling fruits and vegetables according to (11), wherein the vegetables are lotus rhizomes (hereinafter, also referred to as “lotus root”), and the fruits are oyster fruits (hereinafter, also referred to as “oysters”). It is.
(13) The method for peeling fruits and vegetables according to any one of (1) to (12), wherein the surface treatment in the first step is selectively performed on a part of the epicarp.
(14) Peeled fruits and vegetables from which the epicarp has been removed, which is obtained by the peeling method for fruits and vegetables according to any of (1) to (13).
(15) At least one abrasive selected from the group consisting of dry ice, sodium bicarbonate, calcium carbonate, magnesium carbonate, calcite, dolomite, and flour collides with the surface of a lotus root or a fruit or vegetable made of oyster fruit. A first step of performing a surface treatment for forming an inlet on the surface for introducing an epicarp disintegrant into the epicarp of the fruit and vegetable, and performing the surface treatment of the fruit and vegetable after performing the first step. A solution containing at least one saccharide-degrading enzyme selected from the group consisting of a pectinase-based enzyme, a hemicellulase-based enzyme, and a cellulase-based enzyme as the rind, A second step of performing an enzymatic treatment for enzymatically hydrolyzing the epicarp, and an outer step of removing the epicarp of the fruit and vegetable after performing the second step. A third step of performing a skin removal process, which sequentially performed, characterized in that it does not include the step of heating the fruit or vegetable, a peeling method of fruits or vegetables.
(16) Peeled fruits and vegetables from which the epicarp has been removed, obtained by the peeling method for fruits and vegetables according to (15).

According to the present invention, it is possible to easily perform a process for securing a route for introducing an ectodermal disintegrating agent such as an enzyme into the epicarp of fruits and vegetables while avoiding damage to the pulp of the fruits and vegetables, and as a result, the efficiency is improved. Peeling of fruits and vegetables can be performed well, and peeled fruits and vegetables with excellent quality can be obtained.
That is, according to the present invention, as a treatment at the stage prior to the rind of the pericarp, the conventional heat treatment with hot water or the like is unnecessary, and the inlet for introducing the rind of the rind into the epicarp is surfaced. Only by the surface treatment of causing the abrasive to collide with the surface of the fruit or vegetable to such an extent that the fruit or vegetable is formed, it is possible to easily secure an inlet for introducing the epicarp disintegrant into the epicarp of the fruit or vegetable. As a result, it is possible to uniformly and satisfactorily introduce the epicarp disintegrant into the epicarp of fruits and vegetables without being affected by varietal differences, inter-individual differences, and intra-individual differences, and to easily peel the epicarp. Becomes possible.
Moreover, since the peeled fruits and vegetables obtained by the peeling method of the present invention in this manner have not been subjected to heat treatment in the peeling step, a decrease in the hardness of the peeled pulp, deterioration in fragrance and other deterioration in quality are avoided or Reduced. In addition, since not only the pulp but also the pulp can be prevented from being shaved by the abrasive, the yield of the pulp can be kept high, and an excellent texture can be obtained. Further, on the surface of the peeled pulp, formation of unnecessary unevenness is suppressed, and a smooth finish is obtained. As a result, peeled fruits and vegetables having an excellent appearance can be obtained.

FIG. 3 is a photographic image of an oyster in a state in which only half of the epicarp surface is subjected to the surface treatment in the first step and then colored water is sprayed on the entire surface in the peeling method according to one embodiment of the present invention. In the peeling method according to one embodiment of the present invention, it is a photographic image of the oyster after the surface treatment of the first step is applied to only half of the surface of the epicarp, and a diagram showing the distribution of the surface temperature. It is a photographic image figure of the oyster "Fuyu" of Example 1 after completion of the first step and after completion of the third step. It is a photographic image figure of the oyster "Fuyu" of Example 2 after completion of the first step and after completion of the third step. It is a photographic image figure of the oyster "Fuyu" of Example 3 after completion of a 3rd process. It is a photographic image figure of the oyster "Fuyu" of Example 4 after completion of a 3rd process. It is a photographic image figure of the oyster "Fuyu" of Example 5 after completion of a 3rd process. It is a photograph image figure of the oyster "Fuyu" of Example 6 after completion of a 1st process, and after completion of a 3rd process. It is a photographic image figure of the oyster "Fuyu" of Example 7 after completion of the first step and after completion of the third step. It is a photograph image figure of the oyster "Fuyu" of Example 8 after completion of a 1st process, and after completion of a 3rd process. It is a photographic image figure of the sweet potato "Beniharuka" of Example 9 after completion of the first step and after completion of the third step. It is a photographic image figure of the potato of Example 10 after completion of a 1st process, and after completion of a 3rd process. It is a photograph image figure of the lotus root (lotus rhizome) of Example 11 after the 1st process completion and the 3rd process completion. It is a photographic image figure of the turnip of Example 12 after completion of a 1st process, and after completion of a 3rd process. It is a photographic image figure of the burdock of Example 13 after completion of a 1st process, and after completion of a 3rd process. It is a photographic image figure of the taro of Example 14 after completion of a 1st process, and after completion of a 3rd process. It is a photograph image figure of the carrot of Example 15 after completion of a 1st process, and after completion of a 3rd process. It is a photographic image figure of the asparagus of Example 16 after completion of a 1st process, and after completion of a 3rd process. It is a photograph image figure of the pumpkin of Example 17 after completion of a 1st process, and after completion of a 3rd process. It is a photograph image figure of the kiwifruit of Example 18 after completion of a 1st process, and after completion of a 3rd process. It is a photographic image figure of the avocado of Example 19 after completion of a 1st process, and after completion of a 3rd process. It is a photograph image figure of the Japanese pear "Hosui" of Example 20 after a 1st process completion and a 3rd process completion. It is a photograph image figure of the Japanese pear "Hosui" of Example 21 after completion of a 1st process and completion of a 3rd process.

Hereinafter, an embodiment of the present invention will be described in detail.
The peeling method for fruits and vegetables according to the present embodiment includes a first surface treatment in which an abrasive is made to collide with the surface of the fruits and vegetables to form an inlet on the surface for introducing the epicarp disintegrant into the epicarp of the fruits and vegetables. And a second step of performing a pericarp disintegration treatment of introducing a pericarp disintegrant into the pericarp from the inlet of the fruit and vegetable after performing the first step, and a step after performing the second step And a third step of performing a rind removing process for removing the rind of the fruits and vegetables is sequentially performed, and does not include a step of heating the fruits and vegetables.

Moreover, the peeled fruits and vegetables according to the present embodiment are peeled fruits and vegetables obtained by the method for peeling fruits and vegetables according to the present embodiment, from which the epicarp has been removed.
That is, the peeled fruits and vegetables according to the present embodiment, first, without heating the fruits and vegetables, by colliding abrasives on the surface of the fruits and vegetables, the introduction port for introducing the epidermal disintegrant into the epicarp of the fruits and vegetables. A peeled fruit or vegetable having a configuration in which the epicarp has been removed, which is formed on the surface, subsequently, an epicarp disintegrant is introduced into the epicarp from the inlet, and then obtained by removing the epicarp. .

  Since the peeled fruits and vegetables of the present embodiment obtained by the peeling method of the fruits and vegetables according to the present embodiment are not subjected to the heat treatment in the peeling step, the hardness of the peeled pulp decreases, the quality of the fragrance deteriorates, and the like. Deterioration is avoided or reduced. Moreover, since not only the pulp but also the pulp can be suppressed from being scraped off by the abrasive, the yield of the pulp is maintained high. Furthermore, on the surface of the peeled pulp, formation of unnecessary unevenness is suppressed, and a smooth finish is obtained. Therefore, peeled fruits and vegetables of excellent quality can be obtained.

By the way, it is impossible to directly specify the characteristics of peeled fruits and vegetables having such characteristics by the structure or characteristics of an object.
That is, fruits and vegetables differ in hardness and other physical properties, and in the state of chemical properties such as the composition and content of nutrient components, flavor components and other chemical substances, depending on conditions such as varieties, production areas, harvest time, maturity and the like. Therefore, the state of the peeled fruits and vegetables according to the present embodiment also differs. In view of the fact that the structure and the characteristics associated therewith are different depending on conditions such as varieties, production areas, harvest times, maturity, etc., the peeled fruits and vegetables of the present embodiment are, for example, measured values of hardness, or nutrition. It is impossible to specify the composition or the content of the fragrance component based on the content or the like. In addition, there is no other wording that clearly specifies the above features structurally or characteristically.
Therefore, the peeled fruits and vegetables of the present embodiment are specified as peeled fruits and vegetables from which the epicarp has been removed, which is obtained by the method of peeling fruits and vegetables.

  Fruits and vegetables to be peeled by the peeling method for fruits and vegetables according to the present embodiment are fruits and vegetables whose surface is covered with skin (exterior peel). Preferable examples of such fruits and vegetables include potatoes, vegetables, fruits and the like. Vegetables can be classified into three categories: root vegetables, fruit vegetables, and leafy vegetables, depending on the parts that humans eat, but some of the common leafy vegetables that are eaten without peeling (white cabbage) , Lettuce, etc.), all three categories are preferred. Among these, those which are usually difficult to peel without using a blade or the like are more suitable as the processing targets of the peeling method for fruits and vegetables according to the present embodiment.

  Suitable potatoes include, for example, potatoes and sweet potatoes.

  As vegetables, root vegetables, fruit vegetables, and leaf vegetables are classified into three. As root vegetables, for example, carrot, radish, lotus root (lotus rhizome), turnip, burdock, taro, yam, yam, ginger and the like are preferably mentioned. As the fruits and vegetables, for example, pumpkin, tomato, eggplant, cucumber and the like are preferably mentioned, and as the leafy vegetables, for example, asparagus, udo, butterflies are preferably mentioned. Among the root vegetables, lotus root (lotus rhizome) is most effective for applying the peeling method of fruits and vegetables of the present embodiment to obtain peeled lotus root (lotus rhizome).

  As the fruits, for example, oysters, kiwifruits, avocados, peaches and the like are preferably mentioned. Since the market for cut fruits that can be immediately eaten after peeling has been expanding in recent years, it is effective to apply the peeling method for fruits and vegetables of the present embodiment to the peeling of fruits to obtain peeled fruits. It is. Of the fruits, oysters are the most effective for applying the peeling method of fruits and vegetables of the present embodiment to obtain peeled oyster fruits.

  Here, the “pericarp” of fruits is composed of “epicarp”, “mesocarp”, and “endocarp”. In fruits, what is peeled off as "skin" is "external pericarp", and what is consumed as "pulp" is "mesocarp" and "inner pericarp". On the other hand, in potatoes and vegetables, the outer part that is peeled off as “skin” is called “epiderm”, and the edible inner part other than “skin” is “fruit”. Or "meat".

  In the present specification, regardless of the type of fruits and vegetables, not only fruits but also potatoes and vegetables, the part on the surface side of the fruits and vegetables, which is generally called "skin," " The edible part, which is the inner part covered by the outer rind, is called "pulp".

  The pericarp of persimmon fruit can be divided into two layers, a cuticle layer and a stone cell layer. Of these, the outermost cuticle layer is particularly strong and plays an important role in protecting the pulp. The cuticle layer has a dense structure and has water repellency and gloss on the surface, whereas the inner layer of the cuticle layer has a relatively thin structure. The main component of the surface layer of the cuticle layer is wax. The inside of the outer pericarp is the mesocarp and the inner pericarp, which are the parts that are eaten as pulp.

  The persimmon fruit may be a plant belonging to the genus Persimmon (Diospyros), for example, the fruit of persimmon (Diospyros kaki). Further, any of sweet persimmon and astringent persimmon may be used as long as they are used for food. Specifically, for example, sweet persimmons "Fuyu" and "Jiro", Shibu persimmons "Heiranashi Mu", "Tone early", "Koshu Hyakume", "Ichida persimmon", "Saijo", "Atago", etc. Varieties, but are not limited thereto. When these varieties are classified into three categories: easy peeling, intermediate peeling, and difficult peeling according to the degree of difficulty of peeling, the varieties that are easy to peel are “Hirakunu Mu”, the intermediate varieties are “Ichida persimmon”, and the difficult peeling are difficult. Varieties include "Fuyu". On the other hand, according to the peeling method for fruits and vegetables of the present embodiment, the epicarp can be easily and satisfactorily removed even for “Fuyu”, which is one of the varieties most difficult to peel.

  Hereinafter, each step of the peeling method for fruits and vegetables according to the present embodiment will be described in detail.

<First step>
The first step is a step of surface-treating fruits and vegetables. Prior to performing the first step, it is desirable that stains on the surface of the fruits and vegetables are removed in advance, and moisture on the surface is wiped off with a soft material cloth or the like. For example, the dirt may be removed by manual water washing, brushing, or the like, or the dirt may be removed by automatic cleaning using a water flow conveyor or the like.

  The surface treatment performed in the first step is a step performed using a so-called “blast processing (grinding processing)” performed using an appropriate blast apparatus. In other words, this is a step of colliding a particulate abrasive (also referred to as a blast material, a blasting material, etc.) with the surface of the fruit and vegetable to form an inlet on the surface for introducing the epicarp disintegrant into the epicarp of the fruit and vegetable. .

The surface treatment in the first step can be selectively applied not only to the entire surface of the fruit and vegetable but also to only a part of the surface, that is, to a part of the epicarp.
In the case where the whole fruits and vegetables are surface-treated, the surface treatment is preferably performed on 90% or more, more preferably 95% or more, still more preferably 98% or more, and most preferably 100% of the surface of the fruits and vegetables. It is desirable to do.

  In addition, when the surface treatment is performed only on a part of the fruits and vegetables, for example, by partially masking the surface with a tape or the like, or by using a blast device that can collide and converge the abrasive locally. Arbitrary portions may not be surface-treated in any shape. The arbitrary shape may be a geometric shape such as a round shape, a square shape, or a star shape, or a contour shape of a character, a picture, or an image.

  The method of the surface treatment (blast treatment) is not particularly limited. For example, an air blast method in which an abrasive is put on a jet of a compressed gas and sprayed against the surface of a fruit or vegetable as an object to be ground to collide with water, The wet blasting method (liquid honing) in which the abrasive suspended in a liquid such as the above collides with the surface of the fruit or vegetable using a jet of compressed gas or the like is preferably used. Further, a shot blast method or the like, in which kinetic energy is applied to the abrasive using an impeller device or the like so as to impinge on the surface of the fruit or vegetable, and the like, is also preferably used.

Further, among the air blast methods, the air blast method using dry ice as a grinding material is particularly distinguished and also called a dry ice blast method. In addition, the air blast method in which an abrasive is placed on a carrier gas flow formed by a blower or the like instead of the jet stream of the compressed gas and blows and collides with an object to be ground is also referred to as a blower blast method.
Fruits and vegetables, varieties, locality, harvest time, maturity and other conditions, such as hardness and other physical properties, nutrient components, flavor components and other chemical substances such as the state of the chemical properties such as content, The state of the peeled fruits and vegetables according to the present embodiment also differs. Therefore, an appropriate method can be selected from the above methods according to the state of the fruits and vegetables and the type and form of the abrasive.

  The material (hardness) and shape of the abrasive used in such blasting depends on the method of surface treatment of the object to be ground, the type and properties of the object to be ground, and the surface roughness required of the object to be ground. Selected as appropriate.

  As the abrasive used in the surface treatment according to the present embodiment, a general ordinary abrasive can be used, but it can be used safely for food processing, and after the treatment, removes from the fruits and vegetables which are the objects to be ground. Desirably, it is a powdery or particulate substance that is not required or can be easily removed by cleaning or washing.

  Examples of such an abrasive include powdery or particulate chemical substances, minerals, metals and plant fragments, and the like.Examples of the chemical substances include inorganic compounds and organic compounds. Various salts such as sodium hydrogen (sodium bicarbonate), calcium carbonate, magnesium carbonate and sodium chloride, dry ice, ice, glass, silicon dioxide, silicon carbide and boron carbide, etc., are organic compounds such as alcohol solidified by cooling, nylon, Polyester, urea resin, polycarbonate, starch such as wheat or corn, and copolymers of the starch and acrylic acid (eg, graft copolymers of the starch and acrylic acid) are generally used as minerals. Refers to powdered or particulate minerals that are collectively referred to as "sand", for example, quartz (silica sand), Stones (limestone), weathered reef corals, shells, foraminiferal shells, dolomite, rock salt, garnet (garnet), zircon, corundum, and the like, as metals, for example, aluminum, zinc, copper, iron and Preferable examples of steel and plant pieces include pulverized cobs such as corn, pulverized fruits such as walnuts, peaches and apricots, and flour obtained by pulverizing grains such as rice.

Further, as such an abrasive, powdery or particulate, a chemical substance having the property of melting or sublimating at room temperature, and salts, minerals and plant fragments, etc., are most preferably exemplified. Chemicals that have the property of sublimation include dry ice, ice and alcohol solidified by cooling, salts such as sodium bicarbonate, calcium carbonate and magnesium carbonate, and minerals such as limestone, weathered reef corals, shells and foraminifera. Shells and dolomites, and plant pieces are most preferably flours such as rice flour.
In addition, as weathered reef corals, shells and foraminifer shells, coral sand, shell sand, star sand and the like are preferably exemplified.

By using these abrasives, it is possible to uniformly and satisfactorily form an inlet for the epicarp disintegrant on the surface of the fruit and vegetable. In addition, these abrasives can be obtained relatively inexpensively. Therefore, by using these abrasives, the cost of surface treatment and material can be reduced.
In particular, chemical substances having the property that the abrasive melts or sublimes at room temperature, specifically, dry ice, ice and alcohol solidified by cooling, removes and recovers the abrasive from fruits and vegetables after surface treatment, recovery, There is no need to dispose, and simple and efficient surface treatment becomes possible, which is also preferable from the viewpoint of food hygiene.
Also, flour such as sodium bicarbonate, calcium carbonate, magnesium carbonate, salt, calcite, weathered reef corals, shells, foraminifera shells, dolomite and rice flour can be easily removed from fruits and vegetables by cleaning or washing. Can be removed. In addition, since they are recognized as food additives or are safe substances of natural origin, they are also preferable from the viewpoint of food hygiene.
Among these, dolomite (dolomite) is a double salt composed of calcium carbonate and magnesium carbonate, is produced as a natural stone, is treated as food under the Food Sanitation Law, and is tasteless and odorless and has no deliquescence. Since it has an appropriate hardness, it is suitable as an abrasive for foods such as fruits and vegetables.

  In addition, conditions (eg, particle size, collision speed, pressure, time, temperature, etc.) when performing surface treatment using an abrasive are not particularly limited, but do not damage the pulp. In addition, a fine flaw or crack as an inlet for introducing an epidermal disintegrating agent such as an enzyme into the epicarp of the fruit or vegetable is formed to such an extent that it can be formed on the surface of the fruit or vegetable.

  Specifically, when dry ice is used as the abrasive, for example, the apparatuses and methods described in Patent Document 4 (Japanese Patent Application Laid-Open No. 2002-315555) and Patent Document 6 (Japanese Patent Application Laid-Open No. 2009-106264), and Patent Documents No. 7 (Patent No. 5557952) (particle size of dry ice: particle size of dry ice: 0.5 μm to 2 mm, injection speed: 200 to 300 m / s) and the like, and particulate dry ice obtained by a known method or the like. Can be injected by a known method or the like.

  In the case of using ice or cooled and solidified alcohol as the abrasive, for example, an apparatus and a method described in Patent Document 4 (Japanese Patent Application Laid-Open No. 2002-315555) and a device and a method described in Patent Document 5 (Japanese Patent No. 3877210). Supercooling obtained by supercooling fresh water using a known method such as the method described in the method (particle size of ice: 0.1 to 1.0 mm, discharge pressure: 0.1 to 0.5 MPa). An ice slurry obtained by mixing fine ice particles obtained by releasing supercooling of water with cold water can be used.

  The Mohs hardness of the abrasive is not particularly limited, but an abrasive that is harder than necessary may wear equipment used for blasting, etc. It is desirable to use Mohs hardness that can obtain a necessary and sufficient grinding effect on fruits and vegetables, for example, it is desirable to have a Mohs hardness of about 1 to 4 because the texture may be reduced by hitting the teeth and the like. , Mohs hardness of about 2 to 4 is more desirable, and Mohs hardness of about 2 to 3 is most desirable.

  The particle size of the abrasive is not particularly limited, but it should be fine enough to obtain the fluidity required for handling in the blast device, and not so small as to float as dust. Is desirable.

  For example, when dry ice is used as a grinding material, the average particle diameter is about 0.3 to 2 mm, when sodium hydrogen carbonate is used, the average particle diameter is about 150 to 200 μm, and when calcium carbonate (limestone crushed material) is used, the average particle diameter is 270 μm. A degree is desirable. Grains such as rice flour can also have a particle size comparable to sodium bicarbonate or calcium carbonate.

When the abrasive is blasted by the air blast method to cause collision, for example, it is desirable to use a blast device as described below and supply air pressure and air consumption as described below. Note that the air consumption is the maximum value, and the air flow rate per unit time is appropriately adjusted by lever operation or the like. By adjusting the air flow rate, the injection speed of the abrasive is adjusted, so that the required grinding effect can be obtained and the blast processing can be performed with a strength that does not damage the fruits and vegetables more than necessary.
-"TSGD-2" manufactured by Fuji Manufacturing Co., Ltd. (for dry ice blast only)
Air consumption 0.29 ~ 0.43m ³ / min, supply air pressure 0.3 ~ 0.5MPa
・ Straight Co., Ltd. “Sandblaster lower cup type 15-050”
Air consumption 0.25m ³ / min, recommended air pressure 0.59MPa
・ Ili Co., Ltd. “Sandblast TR-313SB”
Air consumption 0.2 m ³ / min, using air pressure 0.6~0.8MPa

  The temperature (atmospheric temperature) at the time of the surface treatment is not particularly limited, but the surface treatment may be performed at room temperature (JIS Z 8703: 5 to 35 ° C.) in order to prevent deterioration and decay of the fruits and vegetables. desirable.

  Further, as described above, it is desirable that the surface treatment is performed until an innumerable inlet for introducing the epicarp disintegrant into the epicarp is uniformly formed on the whole surface of the fruit and vegetable. In such a state, changes in gloss, changes in water repellency, changes in color (reflection, transmission, absorption characteristics for light of a specific wavelength), changes, and so on, as indicators for judging that surface treatment has been completed. Preferable examples include generation of (pickles) and an increase in transpiration conductance.

(1) Using gloss change as an index Many fruits and vegetables have a cuticle layer as the outermost layer. Generally, the cuticle layer is glossy due to lipids such as wax contained therein. Therefore, in fruits and vegetables having a cuticle layer as the outermost layer of the epicarp, a decrease in the gloss of the surface of the epicarp is an index for determining that the surface treatment has been completed.
That is, in the case of a fruit or vegetable having a cuticle layer in the outermost layer of the epicarp, in the first step, when the glossiness of the surface of the fruit or vegetable is reduced, an inlet is formed on the surface of the fruit or vegetable, It can be determined that the processing has been completed.

  Prior to the surface treatment, it is desirable to polish the cuticle layer using a paper towel, a dry cloth, a brush or the like, so that a change in gloss due to the surface treatment can be detected more clearly. The change in the gloss may be detected visually or using a device such as a gloss meter.

  Here, the effectiveness of using the change in gloss as an index for determining the completion of the surface treatment was verified by the following investigation method.

  Investigation method: As fruits and vegetables having a cuticle layer, two fruits of oyster "Fuyu" were polished with a paper towel. Thereafter, a surface treatment (air blast treatment) using calcium carbonate as an abrasive was performed, and the fruit surface was ground until a decrease in gloss was visually recognized. After grinding, the persimmon fruit is washed with water, and the water is wiped off with a paper towel. Then, the glossiness of the persimmon fruit surface is measured using a gloss meter (“IG-331” manufactured by Horiba, Ltd.). It was measured at an angle of 60 degrees. The measurement position was 10 points on the surface of the fruit excluding the waste, the presence / absence of surface treatment (2 levels) × 2, and a total of 40 points were measured.

  Investigation results: The 60-degree specular glossiness of the surface portion not subjected to the surface treatment was 14 on average, whereas the glossiness of the surface portion subjected to the surface treatment was reduced to 2 on average. That is, the glossiness was reduced by about 80 to 90%. This result indicates that the glossy cuticle layer was damaged or lipids such as wax on the surface of the cuticle layer were removed by the surface treatment. Thereby, without damaging the pulp, it is possible to form an inlet for introducing the epidermal disintegrant into the epicarp of the fruits and vegetables, and the decrease in gloss is effective as an index for determining the completion of the surface treatment. I understand.

(2) When the change in water repellency is used as an index Generally, the cuticle layer has water repellency due to lipids contained therein. Therefore, in fruits and vegetables having the cuticle layer in the outermost layer of the epicarp, a decrease in the water repellency of the surface of the epicarp is an index for judging the completion of the surface treatment.
That is, in the case of a fruit or vegetable having a cuticle layer in the outermost layer of the epicarp, in the first step, when the water repellency of the surface of the fruit or vegetable is reduced, an inlet is formed on the surface of the fruit or vegetable, It can be determined that the processing has been completed.

  Also in this case, if the cuticle layer is polished with a paper towel, a dry cloth, a brush or the like prior to the surface treatment, a change in water repellency due to the surface treatment can be more clearly detected. In addition, at the time of the operation of removing the abrasive by washing with water after the surface treatment, the reduction in water repellency is also confirmed, whereby the number of steps can be reduced.

  Here, the effectiveness of using the change in water repellency as an index for judging the completion of the surface treatment was verified by the following investigation method. The investigation method and the result will be described with reference to FIG. Note that “treatment” and “non-treatment” in FIG. 1 and other drawings indicate the presence or absence of a surface treatment (blast treatment) as a first step.

Investigation method: As a fruit and vegetable having a cuticle layer, the surface of one oyster "Fuyu" fruit was polished with a paper towel. Then, half of the surface of the persimmon fruit (the right half in FIG. 1) is subjected to a surface treatment (air blast treatment) using calcium carbonate as an abrasive, and the surface of the persimmon fruit is visually observed until a decrease in gloss is visually recognized. Was ground. After the grinding, the surface of the oyster fruit was washed with water, the water was wiped off using a paper towel, and then colored water colored with an edible pigment (Red No. 102) was sprayed on the entire surface of the oyster fruit.

  Result: As shown in FIG. 1, water droplets due to the colored water were observed in the left half portion where the surface treatment was not performed. On the other hand, no water droplets were formed by the colored water in the right half of the surface-treated area, and the area was uniformly wet. This result indicates that the cuticle layer having water repellency was damaged or lipids such as wax on the surface layer of the cuticle layer were removed by the surface treatment. Thereby, without damaging the pulp, it is possible to form an inlet for introducing the epidermal disintegrant into the epicarp of the fruits and vegetables, and the decrease in gloss is effective as an index for determining the completion of the surface treatment. I understand. In addition, as a dye used to confirm the change in water repellency, a dye other than red can be appropriately used, and the change in water repellency can be easily confirmed without using a dye.

(3) When the change in color is used as an index In a fruit or vegetable (for example, pumpkin, potato, sweet potato, etc.) in which the color of the outermost layer of the epicarp is different from that of the layer immediately below the outermost layer, the color change causes damage to the outermost layer. Or, since it indicates that the outermost layer has been removed, it is an index for judging the completion of the surface treatment. In addition, in fruits and vegetables having substantially the same color in the outermost layer and the layer immediately below the outer peel (for example, oysters, carrots, etc.), the color change due to the chemical reaction between the internal structure of the fruits and vegetables exposed by the surface treatment and the abrasive (for example, , The darkening caused by the contact of the tissue directly under the cuticle layer of oyster fruit with the sodium bicarbonate abrasive, and the color change due to the chemical reaction between the internal tissue of the fruits and vegetables exposed by the surface treatment and oxygen in the air (eg, , Carrot darkening) indicates that the outermost layer has been damaged or the outermost layer has been removed, and thus serves as an index for determining the completion of the surface treatment. Note that the color change here is not limited to the change in the reflectance, transmittance, and absorptance of light rays in the human visible wavelength range, but the reflectance, transmittance, and absorption of light rays outside the visible wavelength range such as infrared. Including rate changes. The color change may be detected visually or using a device such as a photometer.

(4) When using scabs as an index In fruits and vegetables whose outer layer is smooth, the occurrence of scabs indicates that the outermost layer has been damaged or has been removed. This is an index for determining the completion of the surface treatment. In the case of fruits and vegetables (for example, Japanese radish, turnip, etc.) having no color difference between the outermost layer and the layer immediately below the outermost layer, this is a particularly effective judgment index.

(5) Regarding the case where transpiration conductance is used as an index Generally, the surface of a plant is provided with a tissue that prevents water loss due to transpiration, so that the increase in transpiration conductance, which is an index of water vapor permeability on the surface of a plant, is determined by the completion of surface treatment. It is an index to judge. When the evaporation rate increases with the increase in the transpiration conductance, the surface temperature decreases due to the latent heat dissipation. Therefore, the increase in the transpiration conductance can be detected indirectly by the decrease in the surface temperature. This detection can be performed by, for example, a transpiration measuring device or a thermographic device.

  Here, the effectiveness of using the change in transpiration conductance as an index for determining the completion of the surface treatment was verified by the following investigation method. The investigation method and the result will be described with reference to FIG.

  Investigation method: One oyster "Fuyu" fruit was polished with a paper towel. Thereafter, a surface treatment (air blast treatment) using calcium carbonate as a grinding agent is performed on half of the surface of the oyster fruit (the left half portion in FIG. 2), and the oyster fruit surface is visually observed until a decrease in gloss is visually recognized. Grinded. After the grinding, the persimmon fruit was washed with water, and the water was wiped off with a paper towel, and then the transpiration conductance on the oyster fruit surface was measured using a transpiration measuring device (“SC-1” manufactured by Decagon). The measurement position was 2 points (6 points in total) × the presence / absence of blast treatment (2 levels) for the shoulder (near the bottom), bottom and torso of the fruit, and a total of 12 points were measured.

  Result: The transpiration conductance of the right half without surface treatment averaged 0.082 cm / s, which was significantly lower than that of a typical daytime transpirationed leaf for gas exchange. I was On the other hand, the transpiration conductance of the left half portion subjected to the surface treatment averaged 0.734 cm / s, which was about 9 times that of the non-treatment, and was close to the value of a general daytime leaf.

  A diagram (image) showing the distribution (thermography) of the surface temperature is shown in the lower part of the paper of FIG. From this figure, it can be seen that the surface temperature of the left half part subjected to the surface treatment is lower than the surface temperature of the untreated right half part. This is because the transpiration conductance of the part subjected to the surface treatment was larger than that of the untreated part, and the latent heat dissipation became active.

  The plants prevent the water loss due to transpiration by developing the cuticle layer, and the above results indicate that the cuticle layer was damaged or removed by the surface treatment. Therefore, it can be seen that an increase in the transpiration conductance is effective as an index for determining the completion of the surface treatment.

  By performing the first step (surface treatment step) as described above, an inlet (a crack or the like) for introducing the epicarp disintegrant into the epicarp can be easily formed on the surface of the fruit or vegetable without performing heat treatment. And it can be formed well.

  In the first step of the present embodiment, since it is not necessary to perform a conventional heat treatment to form the inlet, it is possible to avoid or reduce the decrease in the hardness of the pulp and the deterioration of the fragrance and other quality. it can. In addition, since the outer rind is not peeled off only by blasting, the pulp is not shaved and the pulp yield can be increased. Further, even in the case of mechanization, a known blasting device or the like can be used, and a special device is not required, so that the cost can be reduced.

<Second step>
The second step is a step of subjecting the fruits and vegetables after the first step to a rind of pericarp. Subsequent to the first step, in a second step, an epicarp disintegrant is brought into contact with the surface of the fruit or vegetable to perform an epicarp disintegration treatment. Thereby, the epicarp disintegrant can be satisfactorily introduced into the epicarp through the inlet formed in the first step, and the epicarp can be brought into a collapsed state. As a result, a third step (exterior skin removal processing step) described later can be easily performed.

  The second step is a pericarp disintegration treatment step (hereinafter, referred to as an “enzyme treatment step”) using an enzyme or a solution containing an enzyme (hereinafter, sometimes referred to as an “enzyme-containing liquid”) as a pericarp disintegrant. ), And the rind may be enzymatically hydrolyzed. In addition, an outer-peel disintegration treatment step (hereinafter sometimes referred to as a “chemical treatment step”) using a solution containing an acidic substance or a basic substance as an outer-peel disintegrant is performed, and the epicarp is chemically hydrolyzed. Processing may be performed.

[Enzyme treatment step]
Hereinafter, a case where the second step is an enzyme treatment step for performing enzymatic hydrolysis will be described.
The enzyme used in the enzymatic treatment step is not particularly limited as long as it is a pericarp-degrading enzyme that hydrolyzes the pericarp, but a carbohydrate-degrading enzyme having an activity of hydrolyzing carbohydrate, a constituent component of the pericarp. Enzymes are preferred.

  An example of this saccharide is a polysaccharide that is a component of the cell wall of the epicarp cells. This polysaccharide can be classified into pectin, which is acid-soluble and alkali-soluble, hemicellulose, which is acid-insoluble and alkali-soluble, and cellulose, which is acid-insoluble and alkali-insoluble.

  Therefore, in the enzyme treatment step, an enzyme having at least one of pectin-degrading activity (pectinase activity), hemicellulose-degrading activity (hemicellulase activity), and cellulose-degrading activity (cellulase activity) (pectinase-based enzyme, hemicellulase-based enzyme) , A carbohydrate-degrading enzyme such as a cellulase enzyme) or an enzyme-containing liquid containing the enzyme.

  When the fruits and vegetables are fruits such as oyster fruits, a pectinase-based enzyme agent having an activity of decomposing pectin, which is a cell wall constituent of cells of the epicarp, can be suitably used. Some commercially available pectinase-based enzyme agents have not only pectinase activity but also cellulase activity, and such enzyme agents may be used.

  That is, in the enzyme treatment step, not only an enzyme agent having only pectinase activity but also an enzyme agent having cellulase activity in addition to pectinase activity may be used. Therefore, an enzyme agent having only pectinase activity or an enzyme agent having both pectinase activity and cellulase activity is preferable.

  As an enzyme agent having only pectinase activity, for example, "Protopectinase IGA" manufactured by IGA Bioresearch Co., Ltd. is preferably exemplified. As an enzyme agent having both pectinase activity and cellulase activity, for example, "Acremocellulase KM" manufactured by Kyowa Kasei Co., Ltd. is preferably mentioned.

  Pectinase is a general term for enzymes having the activity of degrading pectin. Pectinase can be classified according to the microorganism from which it is derived. Protopectinases derived from yeasts such as Trichosporon penicillatum and yeast-related microorganisms, polygalacturonases derived from Aspergillus awamori, and trichosporone. Examples include polymethoxypolygalacturonase derived from penicillatum (Trichosporon penicillatum).

  Among these, yeasts such as Trichosporon penicillatum and other protopectinases derived from yeast-related microorganisms are preferred. As the pectinase-based enzyme preparation containing protopectinases, for example, "Protopectinase IGA" manufactured by IGA Bioresearch Co., Ltd. is preferably exemplified.

  In the enzyme treatment step, an enzyme obtained by dissolving a carbohydrate-degrading enzyme such as a pectinase-based enzyme, a hemicellulase-based enzyme, or a cellulase-based enzyme in a liquid such as water or a buffer that does not affect the enzyme action (preferably at room temperature). It can be used as a contained liquid. 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.

  The concentration of the enzyme in the enzyme-containing liquid used in the enzyme treatment step is not particularly limited, and may be a known concentration. Here, an example of a powdered enzyme preparation having both pectinase activity and cellulase activity will be described. One unit, which is a unit of enzyme activity, is defined as the amount of enzyme capable of changing 1 micromole of substrate per minute under optimal conditions.

  When the pectinase activity is 8,000 to 10,000 units / g and the cellulase activity is 2,000 to 6,000 units / g in the activity value of the enzyme-containing solution used in the enzyme treatment step, The concentration of the enzyme is preferably 0.001 to 1.0% by weight. The enzyme concentration is more preferably 0.005 to 0.5% by weight, still more preferably 0.01 to 0.25% by weight, most preferably 0.05 to 0.2% by weight. preferable.

  The treatment temperature in the enzyme treatment step may be within a range from a temperature at which the enzyme-containing liquid is not frozen to a temperature at which the enzyme, which is a protein, is thermally deactivated. That is, in the enzyme treatment step, both high-temperature short-time processing and low-temperature long-time processing are possible. More specifically, for example, the temperature is preferably 5 to 55 ° C, and more preferably room temperature (5 to 35 ° C).

  Further, as an embodiment of the enzyme treatment in the enzyme treatment step, it is possible to coat the dried enzyme preparation of the above enzyme on the surface of the fruit or vegetable after performing the first step, and to dissolve it with a liquid oozing from the fruit or vegetable for use. it can. Further, the enzyme-containing liquid of the enzyme is sprayed on the surface of the fruit or vegetable after the first step (for example, shower spray, mist spray), applied with a brush-like tool, or the like, Examples of immersing the fruits and vegetables in the liquid or embedding the cloth with the cloth immersed in the enzyme-containing liquid include, from the viewpoint of uniform treatment, performing the first step in the enzyme-containing liquid. The most preferred embodiment is to soak the fruits and vegetables. In view of the above, it is most preferable that the fruits and vegetables after the first step are immersed in a solution containing the enzyme at room temperature. Further, when immersed in an enzyme-containing solution, by applying a pressure treatment or a reduced pressure treatment during the immersion, it is possible to promote the introduction of the enzyme of the epicarp disintegrant into the epicarp.

  The enzyme treatment step can be performed without adjusting the pH (that is, without adjusting the pH). In order to make the most of the enzyme activity, a buffer having a buffering action can be added to the enzyme-containing solution to adjust the pH to the optimum.

  The time of the enzyme treatment in the enzyme treatment step is not particularly limited. For example, when the treatment is performed at 15 to 25 ° C. under atmospheric pressure without pH adjustment, the treatment time is preferably 2 to 48 hours, preferably 4 to 24 hours. The time is more preferably 12 to 20 hours, most preferably 14 to 18 hours. In this case, the treatment time can be adjusted so as to be appropriately shortened or extended according to the concentration of the enzyme in the enzyme-containing liquid.

  In the first step, since the inlet is well formed on the surface of the fruits and vegetables, it is not necessary to add a surfactant in the second step (enzyme treatment step). However, for example, in the case of varieties that are difficult to peel off, a surfactant can be added as necessary, and the surfactant is allowed to act on wax, which is a component constituting the cuticle layer on the surface of the epicarp. By weakening the epicarp, it is possible to improve the ability of the enzyme-containing liquid, which is an epicarp disintegrant, to be introduced into the epicarp.

  By performing an enzymatic treatment step as the rind of the second step, the inlet formed in the first step (in the enzymatic treatment in the second step formed in the rind of the fruits and vegetables) is performed. Through the inlet for introducing the enzyme-containing liquid into the epicarp), the enzyme-containing liquid as an epicarp disintegrant can be introduced into the epicarp, and the epicarp can be brought into a collapsed state.

[Chemical treatment process]
Hereinafter, a case where the second step is a chemical treatment step of performing chemical hydrolysis will be described.
As the aqueous solution used in the chemical treatment step, it is preferable to use an aqueous solution of an acidic substance or a basic substance.
Examples of the acidic substance include, but are not particularly limited to, inorganic acids such as hydrochloric acid as a strong acid, inorganic acids such as carbonic acid as a weak acid, and organic acids such as citric acid as a weak acid.
The basic substance is not particularly limited, but preferably includes, for example, a strong base such as sodium hydroxide, and a weak base such as sodium carbonate and sodium hydrogen carbonate.
Among them, it is more preferable to use an aqueous solution containing at least one selected from the group consisting of hydrochloric acid, citric acid, sodium hydroxide, sodium carbonate, and sodium hydrogen carbonate.

  In the chemical treatment step, the acidic substance or the basic substance can be used as an aqueous solution in which a powdery, granular, or liquid substance is dissolved in a liquid such as water. In addition, 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 from the viewpoint of not affecting the chemical hydrolysis action.

  The treatment time of the chemical treatment step is preferably short, specifically, for example, preferably 5 to 60 minutes.

  As an aspect of the chemical treatment in the chemical treatment step, the aqueous solution is sprayed on the surface of the fruit or vegetable after performing the first step (for example, shower spray, mist spray), a brush-like tool, or the like. Coating, or immersing the fruits and vegetables after performing the first step in the aqueous solution, or embedding with a cloth immersed in the aqueous solution, and the like, from the viewpoint of uniform processing, The embodiment in which the fruits and vegetables after the first step are immersed in an aqueous solution is most preferred.

  By performing a chemical treatment step using an aqueous solution containing an acidic substance or a basic substance as the epicarp collapse treatment step in the second step, the inlet formed in the first step (formed in the epicarp of the fruit or vegetable) The aqueous solution can be introduced into the epicarp through the introduced inlet port for introducing the aqueous solution into the epicarp in the chemical treatment in the second step, and can be brought into a collapsed state.

<Third step>
The third step is a step of removing the epicarp of the fruits and vegetables after performing the second step. By performing the third step (exterior peel removal processing step), the epicarp in the collapsed state by the second step (exterior peel collapse processing step) is removed from the fruits and vegetables after performing the second step. It can be removed from the surface.

As the rind removing means to be performed in the third step (the rind removing step), the rind which has been disintegrated in the second step (the rind disintegration step) is obtained by performing the second step. There is no particular limitation as long as it is a means that can be removed from the surface of the fruits and vegetables, and other means such as rubbing by hand, rubbing with gloves, using a rotating brush, or combining these with running water, etc. And means using a known epicarp removal device.
Among these, rubbing by hand under running water, or removing the outer skin using a rotating brush under running water, because it does not take time and does not damage the surface of the fruits and vegetables after removing the outer skin Is most preferred. By performing the epicarp removal treatment under running water, washing and removal of the pericarp disintegration treatment solution such as an enzyme-containing solution can also be performed. In addition, the phenomenon in which the hardness of the pulp decreases due to the action of the enzyme remaining on the peeled pulp on the pulp can be avoided by sufficiently performing the washing and removal.

In the present embodiment, it is necessary to sequentially perform the above-described first to third steps, and the objective cannot be achieved without this order. For example, even if the first step (surface treatment step) is performed after the second step (exterior peel collapse treatment step), the object cannot be achieved.
Further, it is necessary not to include a step of heating the fruits and vegetables (heat treatment step), and if this step is included, the object cannot be achieved.

As described above, the peeling of fruits and vegetables can be efficiently performed according to the present invention.
The peeled fruits and vegetables of the present invention obtained in this manner are not heated in the peeling process as in the past, so that a decrease in the hardness of the peeled pulp and deterioration of the fragrance and other quality deterioration are avoided or reduced. , With excellent quality.
Therefore, in the case of an item which is generally eaten raw, it can be provided as it is as a food. For example, in the case of fruits, they can be provided as cut fruits or fruit salad ready to be eaten.
On the other hand, in the case of an item that is not generally eaten raw, it can be provided as an ingredient for cooking processing. For example, in the case of potatoes and vegetables, they can be provided as cut fruits and vegetables such as cut vegetables which can be immediately cooked out of the bag.

  Further, as in Patent Documents 4 to 6, when the epicarp of fruits and vegetables is peeled only by spraying ice slurry or the like, since the epicarp is ground, the yield of the pulp is low, and the surface of the pulp becomes uneven. In addition to affecting quality, it was difficult to reuse epicarp. On the other hand, the peeling of the epicarp of the fruits and vegetables in the present invention is not a step of peeling with a grinding material, but a step of forming an inlet of the epicarp disintegrant, and was introduced into the epicarp through this inlet. The epicarp is disintegrated by the action of the epicarp disintegrant, and the disintegrated epicarp is peeled off. Therefore, not only the yield is good, the appearance is good without unevenness and the quality is excellent, but also the epicarp can be peeled without crushing, and the operation of collecting the epicarp is easy. Thus, for example, the peeled skin can be used as a fertilizer or feed material. In the case of persimmon fruit, stone cells contained in the epicarp can be collected and reused as an abrasive or a scrub.

  The peeled fruits and vegetables obtained by the present invention can be used in a method other than eating raw food. For example, peeled fruits and vegetables can be used as ingredients for secondary processing for confectionery and cooking. Further, after the drying step, it can be used as dried fruits and vegetables such as dried fruits and dried vegetables. Further, peeled fruits and vegetables can be distributed after being subjected to a preservation treatment.

Therefore, the peeling method for fruits and vegetables of the present invention includes, if necessary, a fourth step of subjecting the peeled fruits and vegetables from which the epicarp has been removed in the third step to a preservation treatment step, a secondary processing step, and the like. You may go out.
Hereinafter, an example of the fourth step will be described as another different embodiment of the present invention.

<Fourth step>
The fourth step is a step of performing a preservation treatment or secondary processing on the peeled fruits and vegetables from which the epicarp has been removed in the third step (exterior peel removal processing step) to improve the preservability and productability. is there. As the fourth step, for example, a method described in Patent Document 1 (Japanese Patent No. 3617042) can be used.

  When the fourth step is a preservation treatment step, the peeled fruits and vegetables obtained by performing the third step are appropriately sterilized by a commonly used method, and are packaged in a hermetically sealed state with a synthetic resin film having a gas barrier property. For example, the peeled fruits and vegetables obtained by performing the third step are sequentially subjected to three steps of washing with running water for food production, sterilization with a medicine, and washing and removing the medicine with running water for food production. Thereafter, the peeled fruits and vegetables are hermetically packaged with a synthetic resin film having gas barrier properties.

  As the drug, for example, sodium hypochlorite solution or aqueous chlorite having a similar bactericidal effect, sodium chlorite solution, peracetic acid preparation, hypochlorous acid water and food additives can be used Organic acid solutions are mentioned.

  Since the peeled fruits and vegetables are shielded from the outside by the above sterilization and packaging, quality deterioration such as decay due to contact with mold and microorganisms and oxidation due to oxygen in the air is easily suppressed. Therefore, the peeled fruits and vegetables can be stored for a long period of time (for example, about several weeks), and the preservability is improved. After that, it can be frozen or thawed and distributed to the market, or peeled fruits and vegetables can be cut to an easy-to-eat size and distributed to the market as cut fruits, fruit salads, cut vegetables, vegetable salads, etc. .

  The first to third steps can be collectively referred to as a primary processing step, and then a secondary processing step can be added as a fourth step. For example, various foods can be produced by appropriately subjecting the peeled fruits and vegetables obtained through the primary processing step to secondary processing as appropriate. Foods obtained by performing the secondary processing step include, for example, cut fruits if fruits, and jelly with pulp, fruit cake, pickled in syrup, yokan and other Japanese and Western confections, and include vegetables and potatoes. If present, cut vegetables, salads, side dishes, pickles, soups, sauces and other cooked products are included.

  Preferred examples of the secondary processing include conventional drying and freezing. Examples of the dried processed food obtained by performing the secondary processing step include various dried fruits, dried persimmons, anpan persimmons, freeze-dried fruits and vegetables, and the like. The frozen processed food obtained by performing the secondary processing step includes frozen fruits, frozen vegetables, and the like.

  When the secondary processing step is the production of alcoholic beverages, the peeled fruits and vegetables obtained by performing the primary processing step are converted to fruit liquor and other brewed liquors, shochu and other distilled liquors, liqueurs and other mixed liquors, and happoshu and other effervescent It can be used as a raw material for sex liquors.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited by these Examples.

<Example 1>
Fruits and vegetables: Oyster "Fuyu"
(1) First step (surface treatment step with abrasive)
Abrasive: dry ice (pulverized to a size of 0.3 to 2 mm in a blast device and used)
Blasting equipment: "TSGD-2" manufactured by Fuji Manufacturing Co., Ltd.
Air consumption 0.29 ~ 0.43m ³ / min, supply air pressure 0.3 ~ 0.5MPa

The surface of the persimmon fruit was subjected to dry ice blasting by using the above blasting device and crushed by dry air blast using compressed air having a supply air pressure of 0.3 to 0.5 MPa as a carrier gas to perform surface treatment.
At this time, half of the oyster fruits in the vertical direction (right half) were covered with masking tape during surface treatment to avoid the effects of individual differences between fruits and vegetables and to examine the difference in the effect of surface treatment. In addition, the abrasive did not affect the epicarp surface.
A photographic image of the appearance of the oyster fruit from which the surface treatment has been performed and the masking tape has been removed is shown in the upper part of the paper of FIG. In FIG. 3, “treatment” indicates that the surface treatment has been performed, and “no treatment” indicates that the surface treatment has not been performed by covering with a masking tape. The same applies to the following figures.
When the result of the surface treatment was evaluated, loss of gloss on the outer pericarp surface (left half) of the part subjected to the surface treatment was observed, as shown in the photographic image at the top of the paper in FIG.

(2) Second step (enzyme treatment step)
After the completion of the first step, the oyster fruit from which the masking tape was removed was subjected to an enzyme treatment.
An enzyme-containing liquid having a concentration of 0.2% by weight was prepared using "Acremocellulase KM" manufactured by Kyowa Kasei Co., Ltd. as an enzyme agent. The pH of the enzyme-containing solution was not adjusted.
"Acremocellulase KM" is a powdered enzyme agent having pectinase activity and cellulase activity.
Hereinafter, an enzyme agent having pectinase activity and cellulase activity may be abbreviated as “PC” (see FIG. 3 and the like). In addition, the enzyme agent having pectinase activity is “P” (see FIG. 4B and the like), the enzyme agent having cellulase activity is “C” (see FIG. 4C and the like), and the enzyme agent having hemicellulase activity is “H” (see FIG. 5). Abbreviated).

  The oyster fruit subjected to the surface treatment was immersed in the enzyme-containing solution prepared as described above at 20 ° C., and the enzyme treatment was performed overnight (16 hours).

(3) Third step (exterior peel removal processing step)
The persimmon fruit that had been subjected to the above enzyme treatment was taken out and gently rubbed in running water. As a result, the epicarp of the collapsed oyster fruit was detached and removed.
A photographic image of the appearance of the oyster fruit after the completion of the third step is shown in the lower part of the paper of FIG.

  The peeling property of detachment of the epicarp in the third step was evaluated based on the following four criteria. Table 1 shows the results.

[Judgment criteria for peeling of epicarp detachment]
・ ◎: The rind of whole fruits and vegetables can be removed. Good appearance quality and good peeling workability.
・ 〇: The rind of whole fruits and vegetables can be removed. Poor appearance quality, peeling workability, or pulp yield.
・ △ ： Exfoliation is removed only for a part of fruits and vegetables.
X: No peeling at all. There are no areas that can be peeled.

  Further, the workability of detachment of the epicarp was evaluated based on the following six criteria. Table 1 shows the results. Note that levels 0 to 2 were determined to be "impossible" (out of the allowable range), and levels 3 to 5 were determined to be "possible or higher" (within the allowable range).

[Judgment criteria for workability of detachment of rind]
0: Not possible;
* 1: No; partial peeling. It does not peel off at any part.
* 2: Impossible; level that can be peeled off for a long time (more than 3 minutes) with forcible effort.
・ 3: Possible; extra peeling required more power and time than level 5. It takes about 2 minutes.
* 4: good; more force than level 5 is required for detachment of rind. It takes about 1 minute.
・ 5; Excellent; Short-time and easy detachment of epicarp. Time required within 30 seconds.

  In addition, as a criterion of the highest evaluation (level 5), the case where the rind was able to be easily detached in a short time simply by flowing the fruit surface with running water was set to level 5.

  According to the results shown in Table 1, in Example 1 in which the surface treatment was performed by spraying the abrasive, it was possible to remove the epicarp (◎). Regarding workability, the detachment and removal of the epicarp could be easily performed in a required time of about 30 seconds (level 5: excellent).

<Examples 2, 3, and 4>
Fruits and vegetables: Oyster "Fuyu"
(1) First step (surface treatment step with abrasive)
Abrasive: sodium bicarbonate (average particle size 150-200 μm)
Blasting equipment: "Sandblaster lower cup type 15-050" manufactured by Straight Co., Ltd.
Air consumption 0.25m ³ / min, recommended air pressure 0.59MPa

The vertical half (left half) of the oyster fruit is covered with masking tape, and the surface of the oyster fruit is subjected to dry air blasting using compressed air having a supply air pressure of 0.55 MPa as a carrier gas using the above-described blasting device to remove sodium bicarbonate. The surface was treated by spraying and colliding.
A photographic image of the appearance of the oyster fruit from which the masking tape has been removed after the surface treatment is shown in the upper part of the paper of FIG. 4A.
When the result of the surface treatment was evaluated, as shown in the upper part of the paper surface of FIG. 4A, loss of gloss and swelling (wrinkling) were confirmed in the portion (right half) of the surface of the epicarp that was subjected to the surface treatment.

(2) Second step (enzyme treatment step)
After the completion of the first step, the oyster fruit from which the masking tape was removed was subjected to an enzyme treatment.
In Example 2, an enzyme-containing solution having a concentration of 0.2% by weight was prepared using "Acremocellulase KM" (PC) manufactured by Kyowa Kasei Co., Ltd. as an enzyme agent.
In Example 3, an enzyme-containing liquid having a concentration of 10.0% by volume was used using "protopectinase IGA" (P) manufactured by IGA Bioresearch Co., Ltd. as an enzyme agent. The present enzyme preparation is a liquid pectinase-based enzyme preparation. Since the cellulase activity of this enzyme preparation is extremely weak, treatment with this enzyme preparation is regarded as treatment containing no cellulase activity.
In Example 4, an enzyme-containing solution having a concentration of 0.2% by weight was prepared using "Cellulase TP5-Kyowa" (C) manufactured by Kyowa Kasei Co., Ltd. as an enzyme agent. The present enzyme preparation is a powdered cellulase-based enzyme preparation. Since the pectinase activity of the present enzyme preparation is extremely weak, the treatment with the present enzyme preparation is regarded as a treatment containing no pectinase activity.
In each case, the pH of the enzyme-containing solution was not adjusted.

  The persimmon fruit subjected to the surface treatment was immersed in each of the enzyme-containing solutions prepared as described above at 20 ° C., and the enzyme treatment was performed overnight (16 hours).

(3) Third step (exterior peel removing step)
The persimmon fruit that had been subjected to the above enzyme treatment was taken out and gently rubbed in running water. As a result, the epicarp of the collapsed oyster fruit was detached and removed.
Photographs of the appearance of the oyster fruits of Examples 2, 3, and 4 after the completion of the third step are shown in the lower view of FIG. 4A, FIG. 4B, and FIG. 4C, respectively.

  The peeling property and workability of the epicarp detachment in the third step in Examples 2 to 4 were evaluated according to the same criteria as in Example 1. Table 1 shows the results.

  According to the results in Table 1, in Examples 2 and 3, the epicarp was removable (（). In Example 4, although the epicarp could be removed, the pulp was lost, and thus the judgment was evaluated as Δ. Regarding the workability, in all cases, the required time was about 30 seconds, and the detachment and removal of the epicarp could be easily performed (level 5: excellent).

<Example 5>
Fruits and vegetables: Oyster "Fuyu"
(1) First step (surface treatment step with abrasive)
Abrasive: Calcium carbonate (crushed limestone, Sankyo Seiko Co., Ltd. “granular charcoal K-1”, average particle size 270 μm)
Blasting equipment: "Sandblaster lower cup type 15-050" manufactured by Straight Co., Ltd.
Air consumption 0.25m ³ / min, recommended air pressure 0.59MPa

The vertical half (right half) of the oyster fruit is covered with masking tape, and the surface thereof is dry-blasted using the above-mentioned blasting device and using compressed air from which water droplets have been removed at a supply air pressure of 0.55 MPa and carrier gas has been removed. Then, a surface treatment was performed by spraying with calcium carbonate to cause collision.
When the result of the surface treatment was evaluated, it was confirmed that the part (left half) where the surface treatment was performed on the rind surface had loss of gloss and swelling.

(2) Second step (enzyme treatment step)
After the completion of the first step, the oyster fruit from which the masking tape was removed was subjected to an enzyme treatment.
An enzyme-containing solution having a concentration of 0.2% by weight was prepared using "Hemicellulase" Amano 90 "(H) manufactured by Amano Enzyme Co., Ltd. as an enzyme agent. The enzyme preparation is a powdery hemicellulase-based enzyme preparation. The pH of the enzyme-containing solution was not adjusted.
The oyster fruit subjected to the surface treatment was immersed in the enzyme-containing solution prepared as described above at 20 ° C., and subjected to enzyme treatment for 3 days.

(3) Third step (exterior peel removal processing step)
The persimmon fruit that had been subjected to the above enzyme treatment was taken out and gently rubbed in running water. As a result, the epicarp of the collapsed oyster fruit was detached and removed.
FIG. 5 shows a photographic image of the appearance of the oyster fruit of Example 5 after the completion of the third step.

  The peeling property and workability of detachment of the epicarp in the third step in Example 5 were evaluated according to the same criteria as in Example 1. Table 1 shows the results.

  According to the results shown in Table 1, in Example 5, the epicarp was removable, but the peeling was not performed overnight (16 hours). When the enzyme agent is used, the treatment time can be shortened by increasing the concentration of the enzyme or heating. Regarding workability, the detachment and removal of the epicarp could be easily performed in a required time of about 30 seconds (level 5: excellent).

<Example 6>
Fruits and vegetables: Oyster "Fuyu"
(1) First step (surface treatment step with abrasive)
Abrasive: Calcium carbonate (crushed limestone, Sankyo Seiko Co., Ltd. “granular charcoal K-1”, average particle size 270 μm)
Blasting equipment: "Sandblaster lower cup type 15-050" manufactured by Straight Co., Ltd.
Air consumption 0.25m ³ / min, recommended air pressure 0.59MPa

The vertical half (left half) of the persimmon fruit is covered with masking tape, and the surface is sprayed with calcium carbonate by dry blasting using compressed air at a supply air pressure of 0.55 MPa as a carrier gas using the above blasting device. And subjected to a surface treatment.
A photograph image of the appearance of the oyster fruit from which the masking tape has been removed after the surface treatment is shown in the upper part of the paper of FIG.
When the result of the surface treatment was evaluated, as shown in the upper part of the paper of FIG. 6, loss of gloss and swelling (wrinkling) were confirmed at the site (right half) where the surface treatment of the epicarp surface was performed.

(2) Second step (enzyme treatment step)
After the completion of the first step, the oyster fruit from which the masking tape was removed was subjected to an enzyme treatment.
An enzyme-containing solution having a concentration of 0.2% by weight was prepared using "Acremocellulase KM" (PC) manufactured by Kyowa Kasei Co., Ltd. as an enzyme agent. The pH of the enzyme-containing solution was not adjusted.
The oyster fruit subjected to the surface treatment was immersed in the enzyme-containing solution prepared as described above at 20 ° C., and the enzyme treatment was performed overnight (16 hours).

(3) Third step (exterior peel removal processing step)
The persimmon fruit that had been subjected to the above enzyme treatment was taken out and gently rubbed in running water. As a result, the epicarp of the collapsed oyster fruit was detached and removed.
A photographic image of the appearance of the oyster fruit of Example 6 after the completion of the third step is shown in the lower part of the paper of FIG.

  The peelability and workability of the detachment of the epicarp in the third step in Example 6 were evaluated according to the same criteria as in Example 1. Table 1 shows the results.

  According to the results in Table 1, in Example 6, the epicarp was removable (（). Regarding workability, the detachment and removal of the epicarp could be easily performed in a required time of about 30 seconds (level 5: excellent).

<Example 7>
Fruits and vegetables: Oyster "Fuyu"
(1) First step (surface treatment step with abrasive)
Abrasives: Rice flour (“Snow powder (fine powder Domyoji)” manufactured by Fushige Shoten Co., Ltd.)
Blasting equipment: “Sand Blast TR-313SB” manufactured by Ilii Co., Ltd.
Air consumption 0.2 m ³ / min, using air pressure 0.6~0.8MPa

The half of the persimmon fruit in the vertical direction (left half) is covered with masking tape, and the surface thereof is dried by air blasting using compressed air with a supply air pressure of 0.55 MPa and water droplets removed as a carrier gas using the above blasting device. Then, rice flour was sprayed and collided to perform surface treatment.
A photographic image of the appearance of the oyster fruit from which the masking tape has been removed after the surface treatment is shown in the upper part of the paper of FIG.
When the result of the surface treatment was evaluated, as shown in the upper part of the paper of FIG. 7, loss of gloss and swelling (wrinkling) were confirmed in the portion (right half) of the surface of the epicarp surface that had been subjected to the surface treatment.

(2) Second step (enzyme treatment step)
After the completion of the first step, the oyster fruit from which the masking tape was removed was subjected to an enzyme treatment.
An enzyme-containing solution having a concentration of 0.2% by weight was prepared using "Acremocellulase KM" (PC) manufactured by Kyowa Kasei Co., Ltd. as an enzyme agent. The pH of the enzyme-containing solution was not adjusted.
The oyster fruit subjected to the surface treatment was immersed in the enzyme-containing solution prepared as described above at 20 ° C., and the enzyme treatment was performed overnight (16 hours).

(3) Third step (exterior peel removing step)
The persimmon fruit that had been subjected to the above enzyme treatment was taken out and gently rubbed in running water. Thereby, the epicarp of the oyster fruit whose epicarp was collapsed was detached and removed.
A photographic image of the appearance of the oyster fruit of Example 7 after completion of the third step is shown in the lower part of the paper of FIG.

  The peeling property and workability of the epicarp detachment in the third step in Example 7 were evaluated according to the same criteria as in Example 1. Table 1 shows the results.

  According to the results in Table 1, in Example 7, the epicarp was removable (（). Regarding workability, the detachment and removal of the epicarp could be easily performed in a required time of about 30 seconds (level 5: excellent). In Example 7, the same processing step was performed not only on the above-mentioned Domyoji powder but also on Domyoji powder, which is referred to as “six split” having larger particles. Regarding the peeling property and workability of detachment of the epicarp, the same judgment result was obtained for both the fine powder and the 60%.

<Example 8>
Fruits and vegetables: Oyster "Fuyu"
(1) First step (surface treatment step with abrasive)
Abrasive: Calcium carbonate (crushed limestone, Sankyo Seiko Co., Ltd. “granular charcoal K-1”, average particle size 270 μm)
Blasting equipment: “Sand Blast TR-313SB” manufactured by Ilii Co., Ltd.
Air consumption 0.2 m ³ / min, using air pressure 0.6~0.8MPa

A part of the surface of the oyster fruit was masked in the shape of a character (the shape of the character of the Chinese character "Holiday", see the photographic image at the top of the paper in FIG. 8). The surface of the masked oyster fruit is blasted with calcium carbonate using the above-mentioned blasting device, by dry air blasting using compressed air from which water droplets have been removed at a supply air pressure of 0.55 MPa as a carrier gas to cause collision, and surface treatment is performed. gave.
A photographic image of the appearance of the oyster fruit from which the masking tape has been removed after the surface treatment is shown in the upper part of the paper of FIG.
When the results of the surface treatment were evaluated, as shown in the upper part of FIG. 8, loss of gloss and swelling (irregularity) were confirmed in the portion of the epicarp surface that had been subjected to the surface treatment (the portion other than “holiday”). Was.

(2) Second step (enzyme treatment step)
After the completion of the first step, the oyster fruit from which the masking tape was removed was subjected to an enzyme treatment.
An enzyme-containing solution having a concentration of 0.2% by weight was prepared using "Acremocellulase KM" (PC) manufactured by Kyowa Kasei Co., Ltd. as an enzyme agent. The pH of the enzyme-containing solution was not adjusted.
The oyster fruit subjected to the surface treatment was immersed in the enzyme-containing solution prepared as described above at 20 ° C., and the enzyme treatment was performed overnight (16 hours).

(3) Third step (exterior peel removal processing step)
The persimmon fruit that had been subjected to the above enzyme treatment was taken out and gently rubbed in running water. Thereby, the epicarp of the oyster fruit whose epicarp was collapsed was detached and removed.
A photographic image of the appearance of the oyster fruit of Example 8 after the completion of the third step is shown in the lower part of the paper of FIG.

  The peeling property and workability of detachment of the epicarp in the third step in Example 8 were evaluated according to the same criteria as in Example 1. Table 1 shows the results.

  According to the results in Table 1, in Example 8, the epicarp was removable (果). Regarding workability, the detachment and removal of the epicarp could be easily performed in a required time of about 30 seconds (level 5: excellent). As an effect of the masking in the first step, the epicarp could be left in the shape of the masked character.

  As described above, from the results of Examples 1 to 8 in Table 1, without heat treatment, the abrasive was hit against the epicarp, and the surface treatment was performed, and then the enzyme treatment was performed. It can be seen that the pericarp of the oyster fruit can be removed. In addition, it can be seen that not only pectinase-based enzymes but also cellulase-based enzymes and hemicellulase-based enzymes can remove the pericarp of oyster fruits after the third step.

  Therefore, by applying the peeling method of the present invention to oyster fruits, it is possible to form an inlet for introducing an epicarp disintegrant into the outer pericarp of oyster fruits by surface treatment, and as a result, to efficiently produce oyster fruits Can be removed, and peeled oyster fruits of excellent quality can be obtained.

<Examples 9 to 20>
As described above, it was confirmed that the peeling method of the present invention can efficiently peel the oyster fruits. Subsequently, the peeling method of the present invention was applied to potatoes, vegetables (root vegetables, leaf vegetables, fruit vegetables) and fruits (excluding oysters). The fruits and vegetables of each embodiment are shown below.
Example 9: Potatoes Sweet potato "Beniharuka"
Example 10: Potatoes Potato Example 11: Vegetables (root vegetables) Lotus root (Lotus rhizome)
Example 12: Vegetables (root vegetables) Turnip Example 13: Vegetables (root vegetables) Burdock Example 14: Vegetables (root vegetables) Taro Example 15: Vegetables (root vegetables) Carrot Example 16: Vegetables (Leaf vegetables) Asparagus Example 17: Vegetables (fruit vegetables) Pumpkin Example 18: Fruits Kiwi fruit Example 19: Fruits Avocado Example 20: Fruits Japanese pear “Hosui”

(1) First step (surface treatment step with abrasive)
Abrasive: Calcium carbonate (crushed limestone, Sankyo Seiko Co., Ltd. “granular charcoal K-1”, average particle size 270 μm)
Blasting equipment: “Sand Blast TR-313SB” manufactured by Ilii Co., Ltd.
Air consumption 0.2 m ³ / min, using air pressure 0.6~0.8MPa

A part of the fruits and vegetables of each embodiment is covered with a masking tape, and the surface thereof is dried by air blasting using compressed air from which water droplets have been removed to a supply air pressure of 0.27 to 0.41 MPa using a blasting device. Then, a surface treatment was performed by spraying with calcium carbonate to cause collision.
Photographs of the appearance of the fruits and vegetables of each example from which the masking tape has been removed after the surface treatment are shown in the upper part of the paper of FIGS. 9 to 20.

The results of the surface treatment in each example (states of the parts subjected to the surface treatment) are shown below.
Example 9 (sweet potato "Beniharuka"): dropping of red-purple layer on the surface (exposure of white layer), swelling (scratch) (see the photographic image at the top of the paper of FIG. 9).
Example 10 (Potato): Detachment of the yellow layer on the surface (exposure of the light yellow layer), swelling (scratch) (see the photographic image at the top of the paper in FIG. 10).
Example 11 (lotus root (lotus rhizome)): Light brown layer on the surface dropped off (gray layer exposed)
(See the photographic image diagram in the upper part of the paper of FIG. 11).
Example 12 (turnips): Scratches (pickles) (see the photographic image in the upper part of the paper of FIG. 12).
Example 13 (burdock): burdock (see below) (see a photographic image in the upper part of FIG. 13).
Example 14 (Taro): The brown layer on the surface dropped off (see the photographic image in the upper part of the paper of FIG. 14).
Example 15 (Carrot): Loss of gloss, change in color (darkening) (see a photographic image in the upper part of FIG. 15).
Example 16 (asparagus): scallions (wrinkles) (see the photographic image at the top of FIG. 16).
Example 17 (pumpkin): Loss of gloss, removal of green layer on surface (exposure of yellow-green layer) (see photographic image at upper part of FIG. 17).
Example 18 (Kiwi fruit): Shedding of hair, loss of gloss (see photographic image at the top of FIG. 18).
Example 19 (avocado): loss of gloss, shedding of brown surface layer (exposing white-yellowish green layer) (see photographic image in upper part of FIG. 19).
Example 20 (Japanese pear “Hosui”): change in color (blackening) (see a photographic image in the upper part of FIG. 20).

(2) Second step (enzyme treatment step)
After the completion of the first step, each of the fruits and vegetables from which the masking tape was removed was subjected to an enzyme treatment.
An enzyme-containing solution having a concentration of 0.2% by weight was prepared using "Acremocellulase KM" (PC) manufactured by Kyowa Kasei Co., Ltd. as an enzyme agent. The pH of the enzyme-containing solution was not adjusted.
The oyster fruit subjected to the surface treatment was immersed in the enzyme-containing solution prepared as described above at 20 ° C., and the enzyme treatment was performed overnight (16 hours).

(3) Third step (exterior peel removal processing step)
Each of the fruits and vegetables subjected to the enzyme treatment was taken out and rubbed lightly in running water. Thereby, the rind of each of the collapsed fruits and vegetables was detached and removed.
Photographs of the appearance of the fruits and vegetables of Examples 9 to 20 after the completion of the third step are shown in the lower part of the paper of FIGS. 9 to 20.

  The peeling property and workability of detachment of the epicarp in the third step in Examples 9 to 20 were evaluated using the same criteria as in Example 1. Table 2 shows the results.

  According to the results in Table 2, in Examples 9 to 20, the fruits and vegetables were able to remove the epicarp (◎). Regarding the workability, in Examples 9 to 19, the required time was about 30 seconds, and the detachment and removal of the epicarp could be easily performed (level 5: excellent). In Example 20, the epicarp was easily detached and removed in about 1 minute (Level 4: good). The appearance color tone of the peeled fruits and vegetables obtained was the original color of the flesh of each of the fruits and vegetables.

  From the results of Examples 9 to 20 in Table 2, it can be seen that the peeling method of the present invention can be applied to potatoes, vegetables (root vegetables, leaf vegetables, fruit vegetables) and fruits (excluding oysters). In other words, it can be seen that by performing a surface treatment by colliding an abrasive with the epicarp of these fruits and vegetables and then performing an enzyme treatment, the epicarps of the fruits and vegetables can be removed efficiently and without impairing the quality.

<Example 21>
Fruits and vegetables: Japanese pear “Hosui”
A part of the surface of the Japanese pear was subjected to the same surface treatment as in the first step (1) of Example 8, and the shape of an arbitrary character (English letters “NARO” or “ABIC”) was drawn. A photographic image of the appearance of the Japanese pear after the surface treatment is shown in the upper part of the paper of FIG.
When the result of the surface treatment was evaluated, as shown in the upper part of FIG. 21, blackening was observed in the portion of the epicarp surface that had been subjected to the surface treatment (the portion other than “NARO” and “ABIC”). Therefore, according to the first step, an arbitrary black shape can be drawn on the epicarp surface.

Further, the Japanese pear after the surface treatment was subjected to the same enzyme treatment as in (2) the second step of Example 8, and then subjected to the same rind removal treatment as in (3) the third step of Example 8. To remove the epicarp.
A photographic image of the appearance of the Japanese pear of Example 21 after the completion of the third step is shown in the lower part of the paper of FIG. As shown in the lower part of FIG. 21, the epicarp could be left in the shape of the character drawn in the first step.

  From the results of Examples 1 to 20 and the results of Example 21 in Tables 1 and 2, by applying the peeling method of the present invention to fruits and vegetables, it is possible to introduce an epidermal disintegrant into the epicarp of fruits and vegetables by surface treatment. Can be formed, and as a result, the epicarp of the fruits and vegetables can be efficiently removed, and peeled fruits and vegetables having excellent quality can be obtained.

  As described above, the present invention and the embodiments and examples of the present invention have been described in detail. However, the specific configuration is not limited to these embodiments and examples, and the design is designed so as not to deviate from the gist of the present invention. Modifications are included in the present invention.

The technique of the present invention can be used in a primary processing step of peeling fruits and vegetables. In addition, peeled fruits and vegetables obtained by performing the primary processing step further include cut fruits, cut vegetables, Japanese and Western sweets, salads, dried fruits, dried vegetables, frozen fruits, frozen vegetables, prepared dishes, pickles and other foods, and brewed liquors, It can be used in a secondary processing step for producing distilled liquors, mixed liquors, sparkling liquors and other liquors.
Further, the present invention is expected to develop and provide a machine which is cheaper than the existing automatic machine for peeling fruits and vegetables.

Claims (15)

Fruit and vegetables (excluding citrus.) Of the extent of forming an outer pericarp outside pericarp disintegrants inlet for introducing a first step of performing a table surface processing the abrasive Ru collide with the surface of the fruits or vegetables When,
A second step of performing an epidermal disintegration treatment of introducing the epidermal disintegrant into the epicarp from the inlet of the fruit or vegetable after performing the first step,
A third step of performing an epicarp removal process of removing the epicarp of the fruit or vegetable after performing the second step;
Are sequentially performed,
Excluding the step of heating the fruits and vegetables ,
The abrasive used in the first step is a powdery or particulate material having a Mohs' hardness of 1 to 4 and a particle size of 2.0 mm or less, having a property of melting or sublimating at room temperature, and a Mohs hardness A peeling method for fruits and vegetables, comprising at least one selected from the group consisting of powders or particles having a particle size of 1 to 4 and a particle size of 500 μm or less, salts, minerals, and plant fragments . The chemical substance having the property of melting or sublimating at room temperature is dry ice, ice and alcohol solidified by cooling, the salt is sodium hydrogen carbonate, calcium carbonate and magnesium carbonate, and the mineral is calcite, weathered reef coral, shells, and perforated. at least one is, peeling method fruits or vegetables according to claim 1, shell and dolomite insects, as well as the plant pieces are selected from the group consisting of cereal flour. In the first step, the surface treatment is performed by at least one of a change in gloss, a change in water repellency, a change in color, a change in transpiration conductance, a change in surface temperature, and a change in surface temperature of the rind. Do until
The method for peeling fruits and vegetables according to claim 1 or 2. The abrasive according to any one of claims 1 to 3, wherein the abrasive used in the first step includes at least one selected from the group consisting of a powdery or particulate chemical substance, a mineral, a metal, and a plant piece. The method for peeling fruits and vegetables according to the description. The chemical substance is a salt consisting of sodium hydrogen carbonate, calcium carbonate, magnesium carbonate and sodium chloride, dry ice, ice, glass, silicon dioxide, silicon carbide, boron carbide, cooled and solidified alcohol, nylon, polyester, urea resin, polycarbonate Starch, a copolymer of starch and acrylic acid, the mineral is quartz, calcite, weathered reef coral, shell, foraminifera shell, dolomite, rock salt, garnet, zircon and corundum, the metal is , Aluminum, zinc, copper, iron and steel, and the plant pieces are selected from the group consisting of corn cob grind, walnut, peach and apricot grind and rice grain crushed flour. The method for peeling fruits and vegetables according to claim 4 , wherein the method is at least one of the following.   The epidermal disintegrant used in the second step is an epidermal decomposing enzyme that hydrolyzes the epicarp or a solution containing the epidermal decomposing enzyme, according to any one of claims 1 to 5. How to peel fruits and vegetables.   The method for peeling fruits and vegetables according to claim 6, wherein the rind is a carbohydrate-degrading enzyme.   The method for peeling fruits and vegetables according to claim 7, wherein the saccharide-degrading enzyme is a saccharide-degrading enzyme consisting of at least one selected from the group consisting of pectinase-based enzymes, hemicellulase-based enzymes, and cellulase-based enzymes.   The peeling method for fruits and vegetables according to any one of claims 1 to 5, wherein the epicarp disintegrant used in the second step is a solution containing an acidic substance or a basic substance.   The peeling method for fruits and vegetables according to claim 9, wherein the acidic substance is a solution containing hydrochloric acid and citric acid, and the basic substance is at least one selected from the group consisting of sodium hydroxide, sodium carbonate, and sodium hydrogen carbonate. .   The peeling method for fruits and vegetables according to any one of claims 1 to 10, wherein the fruits and vegetables are any of potatoes, vegetables, and fruits.   The method for peeling fruits and vegetables according to claim 11, wherein the vegetables are lotus rhizomes and the fruits are oyster fruits.   The peeling method for fruits and vegetables according to any one of claims 1 to 12, wherein the surface treatment in the first step is selectively performed on a part of the epicarp. Enough to form a helical rhizomes or inlet for introducing the epicarp disintegrant rind of fruit or vegetable comprising a persimmon fruit, a first step of performing a table surface processing the abrasive Ru collide with the surface of the fruits or vegetables ,
In the outer pericarp from the inlet of the fruits or vegetables after said first step, at least one selected from the group consisting of pectinase enzymes, hemicellulase enzymes and cellulase enzymes as the outer pericarp disintegrant A second step of introducing a saccharolytic enzyme or a solution containing the saccharolytic enzyme, and performing an enzymatic treatment to enzymatically hydrolyze the epicarp;
A third step of performing an epicarp removal process of removing the epicarp of the fruit or vegetable after performing the second step;
Are sequentially performed,
Excluding the step of heating the fruits and vegetables ,
The abrasive used in the first step is dry ice composed of particles having a Mohs hardness of 1 to 4 and a particle size of 2.0 mm or less, and dry ice composed of particles having a Mohs hardness of 1 to 4 and a particle size of 500 μm or less. The method for peeling fruits and vegetables, comprising at least one selected from the group consisting of sodium bicarbonate, calcium carbonate, magnesium carbonate, calcite, dolomite and flour . In the first step, in the case of the lotus rhizome, the surface treatment is performed until a change in color occurs on the surface of the epicarp, and in the case of the oyster fruit, the gloss change on the surface of the epicarp , A change in water repellency, a change in color, a change in transpiration conductance, a change in surface temperature, and the occurrence of scabs, performing the surface treatment until at least one occurs,
The method for peeling fruits and vegetables according to claim 14.