JPH03112442A - Preparation of cut apple - Google Patents

Abstract

PURPOSE:To obtain cut apple product preservable for a long period of time without deterioration of freshness by washing apple, cutting, sterilizing and deactivating enzyme with high-pressure treatment in a solution and packaging so as oxygen partial pressure to be below a specific value using an oxygen- barrier packaging material. CONSTITUTION:An apple is washed and skinned, as necessary, then subjected to cutting. Next, the cut apple is kept in a solution under >=1000kg/cm<2> pressure for >=3min to sterilize the surface of the apple and simultaneously deactivate enzyme in the apple. As said solution, aqueous solution of organic acid (e.g., aqueous solution of ascorbic acid), aqueous solution of organic acid salt (e.g. aqueous solution of sodium citrate) or saline solution, etc., is suitable. Next, the treated apple is packaged with an oxygenbarrier packaging material so as to have <=0.05atm oxygen partial pressure with vacuum packaging or N2 gas-substituting packaging, etc., to obtain a cut apple product.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing cut apples,
For more details, without boiling sterilization or sugaring,
This invention relates to a method for producing cut apple products that can be stored for a long period of time in a "raw" state.

[Conventional technology]

Conventionally, apples that have been cut have been wrapped in cling film and then sold. Furthermore, a method is known in which cut apple products are produced by cutting apples and then sterilizing them by boiling or soaking them in sugar.

[Problem to be solved by the invention]

In the conventional method of simply wrapping apples in lamp film after cutting, the freshness of the apples after cutting is significantly reduced, and even when stored in a refrigerator, the edible period is very short, 1 or 2 days. Ta.

Browning caused by oxygen in apple cells and oxygen in the air was also a major problem. Furthermore, methods of sterilizing apples by boiling or pickling them in sugar extend their shelf life, but there is a problem in that the original freshness and texture of apples is lost.

Therefore, in order to improve the image of cut apple products and expand consumption, the present inventors developed a new cut apple product that has a good shelf life and has the original freshness and texture of apples. As a result of deepening our recognition that this is an important issue in the industry and conducting extensive research, we have completed the present invention.

[Means to solve the problem]

The present invention is intended to solve the above-mentioned problems, and relates to a method for producing cut apples in a "raw" state that can be stored in refrigeration for a long period of time and have the original freshness and texture of apples. .

Specifically, the present invention cleans an apple, peels it if necessary, cuts it, and soaks the apple in a liquid for 10 minutes.
The apples are kept under a pressure of 0.00 kg/cff1 or more for 3 minutes or more to sterilize the surface of the apples and deactivate the enzymes in the apples, and the treated apples are then packaged with an oxygen partial pressure of 0.00 kg/cff1 using packaging material having oxygen barrier properties. The present invention relates to a method for producing canto apples, which is characterized in that they are packaged so as to have a pressure of 0.05 atm or less.

Hereinafter, the present invention will be explained in detail for each step.

Since there is a lot of sterilization on the surface of the apple's outer skin, the apple should be thoroughly washed, peeled if necessary, and cut into shapes that are easy to eat.

1000kg/cr of cut apples in liquid
By holding the apple under a pressure of +1 or more for 3 minutes or more, the surface of the apple can be sterilized and the enzymes in the apple can be effectively deactivated.

As apples are treated under the above conditions, hydrophobic bonds and salt bonds are broken, and hydrogen bonds tend to be generated.

In other words, the three types of non-covalent bonds are formed or destroyed by interaction with the water in the apple, and the proteins in the apple denature and lose their functions. It becomes possible to deactivate the enzymes inside.

When processing at high pressure, the pressure is 1000 kg/cff
If the holding time is less than 1 liter or the holding time is less than 3 minutes, it is not possible to effectively sterilize the apple surface and deactivate the enzymes in the apple.

Even if apples are held in a liquid under a pressure of 1000 kg/C111 or more for more than 3 minutes, the vitamins and aroma components made up of covalent bonds are not destroyed, so a heated odor may occur as in sterilization by heating. Vitamins are not destroyed.

The liquids used during high pressure treatment include organic acids, organic acid salts,
One or more aqueous solutions selected from common salts can be used.

That is, since organic acids, organic acid salts, and common salts have antibacterial effects, they have the advantage of shortening the treatment time due to the synergistic effect with high-pressure treatment.

In addition, among deterioration in apples, browning due to the oxidation of phenolic compounds to 0-quinone by polyphenol oxidase in apples is a problem as well as microbial deterioration, but polyphenol oxidase activity is
It reaches a maximum around pH 5 to 7, and when the pH is lowered to 3 or less, the residual activity becomes almost 0. That is, by using an organic acid in the liquid during high-pressure treatment, it becomes possible to effectively deactivate enzymes in apples.

As the organic acid, one or more of ascorbic acid, citric acid, malic acid, oxalic acid, tartaric acid, benzoic acid, etc. can be used. More than one species is preferred.

Although the reason is not clear, it is conventionally known that various salts have the ability to suppress browning of apples. That is, by using an organic acid salt or common salt as a liquid during high-pressure treatment, it is possible to suppress browning of apples even if polyphenol oxidase activity remains after high-pressure treatment.

As the organic acid salt, one or more of the above-mentioned sodium salts, potassium salts, magnesium salts, calcium salts, etc. of the organic acids can be used, but they particularly have a reducing action and serve as a substrate for the oxidation action by polyphenol oxidase. Preferred are sodium ascorbate or a mixture of sodium ascorbate and sodium citrate and/or sodium malate.

The concentrations of organic acids, organic acid salts, and salt are not particularly limited as long as they do not lose the flavor of the apple and still provide a sufficient effect, but each ranges from 0.01% to 5% by weight. Concentrated aqueous solutions can be used.

Furthermore, it is naturally possible to efficiently sterilize and destroy enzymes by heating the treatment liquid during high-pressure treatment.

Oxygen partial pressure is 0 using packaging material with oxygen barrier properties.
．． The purpose of packaging to keep the temperature below 0.05 atm is to prevent quality deterioration due to oxidation caused by oxygen remaining in the packaging system and oxygen passing through the packaging material. Cups, trays, films, etc. can be used. As the thermoplastic resin cup/tray and film, those having the following specifications can be used, but are not limited to those below.

(a) Cup/tray: Polypropylene (PP)
or polystyrene (PS)/ethylene/vinyl acetate/gobolimer saponified product/PP also PP or PS/
1-vinyritine chloride/PP or PS(b) film: KON/CPP, KPET/CPP, KO
P/CPP.

PET/AI/CPP, PET/AI/EVA,
PET/AI/PS (Of the abbreviations, K is polyvinylidene chloride coat, ON is oriented nylon, C is unstretched, PUT is polyethylene terephthalate, OP is stretched polypropylene, P
(E is polyethylene, AI is aluminum foil, EVA is ethylene vinyl acetate copolymer, PP is polypropylene, PS is polystyrene) The oxygen permeability of the packaging material is 0 to 20cc when converted to 30μ.
/nr・24hrs・atm, preferably 0-10
cc/rrf-24hrs-atm. As a packaging method, conventionally known vacuum packaging, N2 gas displacement packaging, use of an oxygen absorber, etc. can be considered, but any packaging method that reduces the residual oxygen partial pressure in the packaging system to 0.05 atm or less is acceptable. Not particularly limited.

〔Effect of the invention〕

The present invention can effectively sterilize the surface of apples and deactivate enzymes in apples by combining treatment with an aqueous solution consisting of organic acids, organic acid salts, salt, etc. and high-pressure treatment, and can reduce the processing time. Can be shortened.

The cut apple products produced by the method of the present invention include:
Almost no microorganisms are found, and it has excellent storage stability.

What's more, even after long-term storage in refrigeration, the apple's original freshness and texture are maintained.
Its commercial value is extremely high. Further, the method for producing cut apples of the present invention is a safe method from a food hygiene standpoint, and has high industrial utility value.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Note that the concentrations of aqueous solutions of organic acids, organic acid salts, common salts, etc. are expressed in weight %.

〔Example〕

Example 1 After washing the apples, they were cut into six pieces lengthwise and the cores were removed.

The apples after cutting were filled with a 2% ascorbic acid aqueous solution into a high-pressure food equipment as shown in Fig.
Treatment was performed at 0 atm x 10 minutes.

After high-pressure treatment, the apples are removed aseptically and the width is 105 mm.
, 6 in a PP tray with a length of 180 mm and a depth of 35 mm.
I filled it up.

The apples packed in the tray were placed in a PP/EVOII/PP deep-drawn tray, and using KON/CPP film as the lid material, N was poured so that the oxygen partial pressure was 0.05 atm or less.
Packed with 2 gas displacement.

Example 2 After washing the apples, they were cut into six pieces lengthwise and the cores were removed.

The apples after cutting were filled with a 2% aqueous sodium ascorbate solution into a high-pressure device for food use as shown in FIG. 1, and treated at 4000 atm for 10 minutes.

After high-pressure treatment, the apples are removed aseptically and the width is 105 mm.
, 6 in a PP tray with a length of 180 mm and a depth of 35 mm.
I filled it up.

PP/EVOII/PP (
In addition, PP is placed in a deep drawing tray of polypropylene, IEVOI+ is a saponified ethylene/vinegar/bicopolymer),
Using a KON/CPP film as a lid material, N2 gas exchange packaging was carried out together with an oxygen absorber (Ageless S-200, manufactured by Mitsubishi Gas Chemical Co., Ltd.) so that the oxygen partial pressure was 0.05 atm or less.

Example 3 After washing the apples, they were cut into six pieces lengthwise and the cores were removed.

The apples after cutting were filled with a mixed aqueous solution of 1% malic acid and 1% citric acid into a high-pressure device for food as shown in FIG. 1, and treated at 4000 atmospheres for 10 minutes.

Aseptically remove the apples after high pressure treatment and use KON/cp
Put it in p pouch (width 150mm, length 230mm),
Vacuum packaging was performed so that the oxygen partial pressure was 0.05 aLm or less.

Example 4 After washing the apples, they were cut into six pieces lengthwise and the cores were removed.

The apples after cutting were filled with a mixed aqueous solution of 1% malic acid, 1% sodium ascorbate, and 0.5% salt into a high-pressure device for food as shown in Figure 1, and heated to 4000 atm x 1.
The treatment was performed for 0 minutes.

Aseptically remove the apples after high pressure treatment and use KON/cp
Put it in p pouch (width 150mm, length 230mm),
Vacuum packaging was performed together with an oxygen absorber so that the oxygen partial pressure was 0.05 atm or less.

Comparative example 1 After washing the apples, they were cut into six pieces lengthwise and the cores were removed.

The apples after cutting were immersed in a 2% ascorbic acid aqueous solution.

After the soaking process, the apples are taken out aseptically and the width is 105+n.
Six trays were filled into a PP tray with a length of 180 mm and a depth of 35 mm.

The apples filled in the tray were placed in a PP/EVOII/PP deep-drawn tray, and using a KON/CIIP film as a lid material, the apples were packaged with N2 gas displacement so that the oxygen partial pressure was 0.05 atm or less.

Comparative example 2 After washing the apples, they were cut into six pieces lengthwise and the cores were removed.

The apples after cutting were immersed in a 2% aqueous sodium ascorbate solution at 90°C for 10 minutes.

After the soaking process, the apples are taken out aseptically and the width is 105+n.
Six trays were filled into a PP tray with a length of 180 mm and a depth of 35+n+n.

P P / E V OI+ of the apples filled in the tray
/ yen] in a deep drawing tray and use KON/C as a lid material.
Using PP film, oxygen partial pressure is 0,05a Lm
N2 gas exchange packaging was carried out together with an oxygen absorber (Ageless S-200, manufactured by Mitsubishi Gas Chemical Co., Ltd.) as follows.

Comparative example 3 After washing the apples, they were cut into six pieces lengthwise and the cores were removed.

The apples after cutting were immersed in a mixed aqueous solution of 1% malic acid and 1% citric acid.

After the soaking process, the apples are removed aseptically and placed in KON/cp.
It was placed in a p pouch (width 150 mm, length 230 nm) and vacuum packed so that the oxygen partial pressure was 0.05 atm or less.

The packaged apples were immersed in boiling water at 90°C for 10 minutes.

20 packs of cut apple products produced in Examples 1 to 4 and Comparative Examples 1 to 3 were heated at 10"C for 10 days and 20 days.
For items stored for several days, swelling of the packaging material, generation of strange odors,
A test was conducted for sensory evaluation.

The results are shown in Table 1.

(Margins below this page) As is clear from Table 1, the cut apple products produced by the method of the present invention do not cause expansion of the packaging material even after long-term storage, and do not generate off-flavors caused by microorganisms. It had an excellent texture.

[Brief explanation of drawings]

FIG. 1 shows the overall structure of a high-pressure device for food used in the implementation of the present invention. DESCRIPTION OF SYMBOLS 1... Processing chamber, 2... High pressure container, 3... Low pressure piston 4... Top lid, 5... High pressure piston, 6... Hydrostatic pressure cylinder, 7... Pressure generator.

Claims (1)

[Claims] 1. After washing the apple and peeling it if necessary, cutting the apple, washing the apple in a liquid at 1000 kg/cm^2
The apples are kept under the above pressure for 3 minutes or more to sterilize the surface of the apples and deactivate the enzymes in the apples, and the treated apples are packaged with packaging material that has oxygen barrier properties until the partial pressure of oxygen reaches 0.
．． 1. A method for producing cut apples, which comprises packaging the apples so that they are at 0.05 atm or less. 2. The method for producing cut apples according to claim 1, wherein the liquid is one or more selected from an organic acid aqueous solution, an organic acid salt aqueous solution, and a saline solution. 3. The method for producing cut apples according to claim 2, wherein the organic acid aqueous solution is an aqueous solution of one or more selected from ascorbic acid, citric acid, and malic acid. 4. The method for producing cut apples according to claim 2, wherein the organic acid salt aqueous solution is an aqueous solution of one or more selected from sodium ascorbate, sodium citrate, and sodium malate. 5. The method for producing cut apples according to claim 1, wherein the packaging is vacuum packaging or N_2 gas replacement packaging. 6. The method for producing cut apples according to claim 1 or claim 5, wherein the packaging is performed by enclosing an oxygen absorber. 7. Oxygen permeability of packaging material is 0 to 20cc/m^2.2
The method for producing cut apples according to claim 1, wherein the processing time is 4 hours/atm.