JPH01148145A - Maintenance of freshness of strawberry or the like - Google Patents

Abstract

PURPOSE:To prevent mold of strawberries, etc., and to enable long-term preservation of strawberries, etc., much longer than a conventional procedure, by packing strawberries or cherries with a multiple layer consisting essentially of pectin. CONSTITUTION:Sugar is blended with SS pectin, heated with water and mixed with citric acid or sodium citrate. Then the whole strawberries or cherries are covered with a multiple layer by a means of immersing strawberries or cherries in the prepared solution almost instantly.

Description

Detailed Description of the Invention (Scope of Industrial Application) The present invention relates to a method for maintaining the freshness of fruits such as strawberries that are eaten without peeling, and in particular, maintains the freshness of fruits by wrapping the entire fruit with a coating layer. Regarding the method.

(Prior art) Currently, there are various methods for preserving fruit, such as canning, bottling, and storing at low temperatures, but depending on the type and characteristics of the fruit, these methods may not be suitable for maintaining the freshness of the fruit. There are also fruits. For example, if you are making a jar of strawberries,
Since the original shape of the strawberry is crushed and deformed into a lumpy state, at most the strawberry is produced as a jam that does not retain its original shape. In this specification, freshness of fruit also includes the original shape and color of the fruit.

(Problems to be Solved by the Invention) Considering the above point, the solution is to try to maintain the natural freshness of strawberries, cherries, etc., which are eaten without peeling, for a longer period of time than before. This is a crucial point.

(Means for Solving the Problem) The present invention covers the entire strawberry etc. with a transparent coating layer to prevent the strawberries from coming into direct contact with the outside air, prevent the growth of mold, and maintain the freshness of the strawberries over time. This is a method that aims to extend the length of the fruit to about three times the conventional length, and is also intended to be used for cherries and the like.

(Example) The present invention will be explained in detail below with reference to the drawings.

In FIG. 1, 1 is a strawberry, and 2 is a coating layer whose main material is SS pectin (hereinafter simply referred to as pectin), which covers the entire strawberry 1. In Fig. 2, 3 is a cherry, and 4 is a coating layer whose main material is pectin, similar to the coating layer 2, which covers the whole of the cherry (3).The coating layers 2 and 4 are made of the same material. , mainly explains strawberries.

The inventor tried planting strawberries in order to maintain their freshness for as long as possible, tried wrapping the strawberries in alcohol, tried candied strawberries, and tried adding agar jelly, but 2~ After three days, the strawberries crumbled and deformed, finally losing their original shape, becoming limp and losing their freshness.

Next, the inventor considered wrapping the strawberries 1 with a coating layer 2 mainly made of pectin, and mixed the following raw materials.

Approximately 50 strawberries (normal size) Sugar
100 ml water 100 f SS pectin 3 t quench ml 1.5? Sodium citrate 1 was mixed with sugar and SF in a suitable container according to the above formulation.
``Mix well with pectin, add water, heat for about 5 minutes at a temperature of 50-500℃, let it cool, and then quickly mix in citric acid and sodium citrate.

The solution thus obtained is applied almost instantaneously to cover the entire strawberry 1, so that the coating layer 2 is so thin that it cannot be seen with the naked eye, evenly and transparently. Therefore, the shape and color of strawberry 1 are clearly visible as they are naturally.

The quality test results of the strawberries of the present invention processed with pectin on paper and the quality test results (mold growth state) of unprocessed ordinary strawberries will be described below.

Inspection product name: Pectin-processed strawberries The results of the quality inspection conducted on the above inspection product were as follows.

Results of 5°C storage test = 11th day K1 mold growth was observed.

0 Inspection product name: Strawberry (not processed with pectin) The results of the quality inspection conducted on the above inspection product were as follows.

Results of 5°C storage test: After 4 days, mold growth was observed.

To give a slightly supplementary explanation, the freshness of (trans) is 3 of that of ■.
This means that the time has been extended by about twice as long.

When fruits are trapped by plants, they do not release or absorb water due to the action of natural pectin (of course, they do not absorb mold, etc.), but when they are separated from plants, these actions Most of the flavor is lost, and the freshness is also severely reduced. However, if it is kept at a low temperature, such as in a refrigerator, it will maintain some freshness for a short period of time.

Therefore, in order to prevent this deterioration of freshness, in addition to the action of some pectin that exists even after leaving the plant, the double action of artificial pectin collected from natural fruits is used. The strawberry 1 is wrapped in the strawberry so that it does not release or absorb moisture and maintains its freshness and original shape.

The above-mentioned target is about strawberries, but it is most effective for things other than strawberries that are eaten without peeling, such as commercially available radish.

SS pectin is the most suitable to obtain a transparent coating layer, and cherry also has the same structure as above (fa
Figure 2). Furthermore, in the case of strawberries, there is little natural pectin, so even if you sprinkle them with agar jelly, pickle them in sugar, or pickle them in alcohol, they will lose their shape and turn into water (in the case of cherries, they will lose their shape). (remaining) is the point that the inventor struggled with the most.

As a specific method for forming the coating layer 2.4, it is easy to instantly soak strawberries or cherries in the above-mentioned solution. Alternatively, an enrober, a machine that applies the thicollate solution to the confectionery, may be used. The temperature of the solution is usually around 60°C, but if the coating layer 2.4 is to be made slightly thicker, the temperature of the solution should be lowered somewhat. When using an enrober, the most important thing is to process the object almost instantaneously.
Otherwise, the temperature of the solution will be around 60° C., so the object will be boiled. This must be avoided at all costs.

(for production) The above technical means works as follows.

The natural freshness, original shape and color of the strawberries 1 and cherries 3, which are barely visible from the outside through the coating layer 2.4 that completely envelops the strawberries 1 and cherries 3, are about three times that of those without pectin processing. Extend and hold over time. The covering layer 2.4 is then obtained almost instantaneously.

(Effect of the invention) The present invention has a unique effect of the first order.

(F) Since the entire strawberry was covered with a transparent coating layer made mainly of SS pectin, mold growth was observed for about three times as long as on strawberries without the SS pectin treatment of the present invention. The present invention can also be applied to cherries that are eaten without peeling, similar to strawberries.

←) Strawberries and cherries are treated almost instantaneously with a solution containing SS pectin as the main ingredient, so there is no danger that the strawberries or cherries will boil.

G-i Since the thickness of the coating layer is extremely thin, there is no sense of discomfort or resistance in both appearance and taste. No one notices (there's no fear.

[Brief explanation of the drawing]

FIGS. 1 and K2 are longitudinal cross-sectional views of strawberries and cherries according to the present invention.

Claims (1)

[Claims] After mixing sugar and SS pectin, adding water and heating, the whole strawberries and cherries are soaked almost instantly in a solution obtained by mixing this with citric acid and sodium citric acid. A method for maintaining the freshness of strawberries, etc., characterized by forming a transparent covering layer.