JPH03254635A - Method for retaining freshness of peeled ama-natsumikan and its package - Google Patents
Method for retaining freshness of peeled ama-natsumikan and its packageInfo
- Publication number
- JPH03254635A JPH03254635A JP2049578A JP4957890A JPH03254635A JP H03254635 A JPH03254635 A JP H03254635A JP 2049578 A JP2049578 A JP 2049578A JP 4957890 A JP4957890 A JP 4957890A JP H03254635 A JPH03254635 A JP H03254635A
- Authority
- JP
- Japan
- Prior art keywords
- peeled
- mandarin oranges
- container
- aqueous solution
- freshness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 40
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 30
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 30
- 239000001301 oxygen Substances 0.000 claims abstract description 30
- 239000007864 aqueous solution Substances 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000007789 gas Substances 0.000 claims abstract description 23
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 20
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 20
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 20
- 230000004888 barrier function Effects 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 241001672694 Citrus reticulata Species 0.000 claims description 66
- 235000009508 confectionery Nutrition 0.000 claims description 27
- 239000000243 solution Substances 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 10
- 230000035699 permeability Effects 0.000 claims description 9
- 239000002250 absorbent Substances 0.000 claims description 6
- 230000002745 absorbent Effects 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 235000014103 egg white Nutrition 0.000 claims description 4
- 210000000969 egg white Anatomy 0.000 claims description 4
- 241000972773 Aulopiformes Species 0.000 claims description 3
- 102000016943 Muramidase Human genes 0.000 claims description 3
- 108010014251 Muramidase Proteins 0.000 claims description 3
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 3
- 102000007327 Protamines Human genes 0.000 claims description 3
- 108010007568 Protamines Proteins 0.000 claims description 3
- 239000004325 lysozyme Substances 0.000 claims description 3
- 235000010335 lysozyme Nutrition 0.000 claims description 3
- 229960000274 lysozyme Drugs 0.000 claims description 3
- 229940048914 protamine Drugs 0.000 claims description 3
- 235000019515 salmon Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 241001561395 Citrus natsudaidai Species 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 24
- 239000004743 Polypropylene Substances 0.000 description 17
- 229920001155 polypropylene Polymers 0.000 description 17
- 235000013372 meat Nutrition 0.000 description 7
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 229920001684 low density polyethylene Polymers 0.000 description 5
- 239000004702 low-density polyethylene Substances 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- -1 polypropylene Polymers 0.000 description 5
- 230000029058 respiratory gaseous exchange Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000010926 purge Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000004698 Polyethylene Substances 0.000 description 3
- 239000004793 Polystyrene Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 229920002223 polystyrene Polymers 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 229920005992 thermoplastic resin Polymers 0.000 description 2
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 101710173835 Penton protein Proteins 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 239000005026 oriented polypropylene Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packaging Frangible Articles (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野］
本発明は剥き身甘夏みかんの鮮度保持方法及びその包装
体に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for preserving the freshness of peeled sweet summer mandarin oranges and a package thereof.
本発明によれば、ボイル殺菌や砂糖漬けをすること無く
、「生」の状態で長期間鮮度保持の可能な剥き身甘夏み
かんの包装体が提供される。According to the present invention, there is provided a package of peeled sweet summer mandarin oranges that can maintain freshness for a long period of time in a "raw" state without boiling sterilization or sugar pickling.
従来、甘夏みかんのほとんどは剥皮せずに販売されてい
た。また、剥皮した場合には、トレー詰めされ、その上
部をラップフィルムで包装した形態で販売されていた。Previously, most Amanatsu mandarin oranges were sold without peeling. In addition, when the skin was peeled, it was packed in a tray and sold with the top wrapped in cling film.
また、甘夏みかんを剥皮した後、ボイル殺菌あるいは砂
糖漬けする方法が知られている。Also known is a method of peeling sweet summer mandarin oranges and then sterilizing them by boiling or pickling them in sugar.
甘夏みかんは、剥皮していないため、食に供する場合、
非常に煩雑であった。また、剥皮した後の甘夏みかんは
、その鮮度の低下が非常に速く、冷蔵で保管した場合で
も、可食期間は１日ないし２日と非常に短いものであっ
た。また、剥き身の状態の甘夏みかんをボイル殺菌ある
いは砂糖漬けする方法では、甘夏みかん本来のフレッシ
ュ感、テクスチャーが失われるという問題点があった。Amanatsu mandarin oranges are not peeled, so when serving them,
It was extremely complicated. In addition, the freshness of Amanatsu mandarin oranges after peeling decreases very quickly, and even when stored in a refrigerator, the edible period is very short, 1 to 2 days. In addition, when peeled Amanatsu mandarin oranges are sterilized by boiling or pickled in sugar, there is a problem in that the original freshness and texture of Amanatsu mandarin oranges is lost.
本発明者らは、甘夏みかんのイメージアップを図り、か
つ消費拡大も可能とするためにも、保存性が良く、しか
も甘夏みかん本来のフレッシュ感、テクスチャーを有す
る剥き身甘夏みかん製品を開発することが当業界に於け
る重要課題であるとの認識を深め、剥き身甘夏みかんの
殺菌処理方法及び包装方法について鋭意研究を積み重ね
た結果、本発明を完成するに至った。In order to improve the image of Amanatsu mandarin and expand consumption, the present inventors have developed a peeled Amanatsu mandarin product that has a good shelf life and has the original freshness and texture of Amanatsu mandarin. The present invention has been completed as a result of deepening the recognition that this is an important issue in the industry and conducting extensive research on methods for sterilizing and packaging peeled sweet summer mandarin oranges.
本発明は下記（１）〜（７）に記載の各発明を包含する
ものである。The present invention includes each invention described in (1) to (7) below.
（１）剥き身甘夏みかんをアスコルビン酸水溶液および
／またはクエン酸水溶液で処理し、所望により更にエタ
ノール製剤で処理した後、酸素バリアー性を有する容器
に収容し、残存酸素濃度０．１％以下となるようにＮＺ
ガス置換包装することを特徴とする剥き身甘夏みかんの
鮮度保持方法。(1) Peeled sweet summer mandarin oranges are treated with an aqueous ascorbic acid solution and/or an aqueous citric acid solution, and if desired, further treated with an ethanol preparation, and then stored in a container with oxygen barrier properties, so that the residual oxygen concentration is 0.1% or less. Like NZ
A method for maintaining the freshness of peeled sweet summer mandarin oranges, characterized by gas exchange packaging.
（２）アスコルビン酸水溶液および／またはクエン酸水
溶液の濃度が１〜５重量％であることを特徴とする上記
（１）記載の剥き身甘夏みかんの鮮度保持方法。(2) The method for maintaining the freshness of peeled Amanatsu mandarin oranges according to (1) above, wherein the concentration of the ascorbic acid aqueous solution and/or the citric acid aqueous solution is 1 to 5% by weight.
（３）アスコルビン酸水溶液および／またはクエン酸水
溶液処理後の甘夏みかんを更に、３０〜８０重量％のエ
タノールを含有するエタノール製剤により処理すること
を特徴とする上記（１）〜（２）記載の剥き身甘夏みか
んの鮮度保持方法。(3) The Amanatsu mandarin oranges treated with an aqueous ascorbic acid solution and/or an aqueous citric acid solution are further treated with an ethanol preparation containing 30 to 80% by weight of ethanol, as described in (1) to (2) above. How to keep peeled sweet summer mandarin oranges fresh.
（４）アルコール製剤が、卵白リゾチームおよび／また
は鮭の白子から抽出したプロタミンを含有することを特
徴とする上記（１）〜（３）記載の剥き身甘夏みかんの
鮮度保持方法。(4) The method for maintaining the freshness of peeled Amanatsu mandarin oranges as described in (1) to (3) above, wherein the alcohol preparation contains egg white lysozyme and/or protamine extracted from salmon milt.
（５）酸素バリアー性を有する容器の酸素透過度が、０
．１〜ｌ０ｃｃ／容器・２４ｈｒｓ−ａｔｍであること
を特徴とする上記（１）〜（４）記載の剥き身甘夏みか
んの鮮度保持方法。(5) The oxygen permeability of the container with oxygen barrier properties is 0.
．． The method for maintaining the freshness of peeled sweet summer mandarin oranges as described in (1) to (4) above, characterized in that the rate is 1 to 10 cc/container/24 hrs-atm.
（６） ＮＺガス置換包装が炭酸ガス吸収剤の同封下
に行われることを特徴とする上記（１）〜（５）記載の
剥き身甘夏みかんの鮮度保持方法。(6) The method for preserving the freshness of peeled sweet summer mandarin oranges according to (1) to (5) above, characterized in that the NZ gas exchange packaging is performed while enclosing a carbon dioxide absorbent.
（７）アスコルビン酸水溶液および／またはクエン酸水
溶液で処理されている剥き身甘夏みかんが酸素バリアー
性を有する容器内に残存酸素濃度０．１％以下となるよ
うにＮ２ガス置換包装されていることを特徴とする剥き
身甘夏みかんの包装体。(7) The peeled sweet summer mandarin oranges treated with an aqueous ascorbic acid solution and/or an aqueous citric acid solution are packaged with N2 gas purging in a container with oxygen barrier properties so that the residual oxygen concentration is 0.1% or less. A package of peeled sweet summer mandarin oranges.
以下、本発明を各工程毎に詳細に説明する。Hereinafter, the present invention will be explained in detail for each step.
■
甘夏みかんの外皮表面には、多数の雑菌が付着している
ため、十分に洗浄した後、剥皮し、剥き身の甘夏みかん
を作成する。特に外皮の洗浄剤として酢酸を用いると雑
菌の殺菌に有効である。酢酸溶液の濃度は、０．１〜５
重量％が望ましい。■ The surface of the outer skin of Amanatsu mandarin oranges has a large number of bacteria attached to it, so after thorough washing, the skin is peeled off to create peeled Amanatsu mandarin oranges. In particular, the use of acetic acid as a cleaning agent for the outer skin is effective in killing germs. The concentration of acetic acid solution is 0.1-5
% by weight is preferred.
アスコルビン酸水溶液および／またはクエン酸水溶液が
有する抗菌作用により、剥き身の表面に付着している微
生物の増殖は効果的に抑制される。The antibacterial action of the ascorbic acid aqueous solution and/or the citric acid aqueous solution effectively suppresses the growth of microorganisms attached to the surface of the peeled meat.
また、剥き身表面の付着菌数が多い場合には、７０〜９
８°Ｃに加熱した上記アスコルビン酸水溶液および／ま
たはクエン酸水溶液中に１秒〜１２０秒程度浸漬し、高
酸性領域または低水分活性領域で発育可能なカビ・酵母
の殺菌を行うことも可能である。In addition, if the number of bacteria attached to the surface of peeled meat is large, 70 to 9
It is also possible to sterilize mold and yeast that can grow in highly acidic areas or low water activity areas by immersing it in the ascorbic acid aqueous solution and/or citric acid aqueous solution heated to 8°C for about 1 to 120 seconds. be.
アスコルビン酸水溶液および／またはクエン酸水溶液の
濃度は、１〜５重量％が望ましい。１重量％以下である
と十分な剥き身表面のｐＨ低下ができない。また５重量
％以上であると甘夏みかん本来の味が失われてしまうと
いう欠点がある。The concentration of the ascorbic acid aqueous solution and/or the citric acid aqueous solution is preferably 1 to 5% by weight. If it is less than 1% by weight, the pH of the peeled meat surface cannot be lowered sufficiently. Moreover, if it is more than 5% by weight, there is a drawback that the original taste of sweet summer mandarin oranges is lost.
アスコルビン酸水溶液および／またはクエン酸水溶液に
浸漬した後、一般に市販されているアルコール製剤を用
いて、微生物の発育をさらに抑制することも勿論可能で
ある。アルコール製剤のアルコール濃度は、３０〜８０
重量％が好ましい。また、卵白から抽出される卵白リゾ
チームや鮭の白子から抽出されるプロタミン等を併用し
、抗菌スペクトルを広くし、微生物の繁殖をさらに効果
的に抑制することも当然可能である。It is of course possible to further inhibit the growth of microorganisms by using a commonly available alcohol preparation after immersion in an ascorbic acid aqueous solution and/or a citric acid aqueous solution. The alcohol concentration of alcohol preparations is 30-80
Weight percent is preferred. Furthermore, it is naturally possible to use egg white lysozyme extracted from egg white, protamine extracted from salmon milt, etc. in combination to widen the antibacterial spectrum and suppress the growth of microorganisms more effectively.
アー る に ０．
１）−ｆ“にＮガス
適度なガスバリアー性を有する容器を使用し、残存酸素
濃度０．１％以下となるようにＮ２ガス置換包装するの
は、甘夏みかんの呼吸を抑えるため、および剥皮後の甘
夏みかんの酸化による品質低下を防止するため、および
微生物の繁殖速度を抑えるためであり、熱可塑性樹脂か
らなるカップ・トレーおよびフィルムが使用できる。熱
可塑性樹脂のカップ・トレーおよびフィルムとしては、
下記仕様のものが使用可能であるが、適度な酸素バリア
ー性を有しているものであれば、下記のものに限定され
るものではない。0.
1) The reason for using a container with adequate gas barrier properties for N gas and packaging with N2 gas to keep the residual oxygen concentration below 0.1% is to suppress the respiration of Amanatsu mandarin oranges, and to avoid peeling. This is to prevent quality deterioration due to later oxidation of Amanatsu mandarin oranges, and to suppress the propagation rate of microorganisms. Cups, trays and films made of thermoplastic resin can be used. Cups, trays and films made of thermoplastic resin can be used. ,
Those having the following specifications can be used, but are not limited to the following as long as they have appropriate oxygen barrier properties.
（ａ）カップ・トレー：ポリプロピレン（ＰＰ）または
ポリスチレン（ＰＳ） ／エチレン・酸ピコポリマー酸
化物／ＰＰまたはｐｓ
ＰＰまたはＰＳ／塩化ビニリデン／ＰＰまたはＰＳ、
ＰＰ／ＣＮ／ＰＰ、ＰＰ／ＣＮ／ＰＰ（ｂ）フィルム：
ＫＯＮ／ＣＰＰ、 ＫＰＥＴ／ＣＰＰ、 ＫＯＰ／ＣＰ
Ｐ。(a) Cup/tray: polypropylene (PP) or polystyrene (PS) / ethylene acid picopolymer oxide / PP or ps PP or PS / vinylidene chloride / PP or PS,
PP/CN/PP, PP/CN/PP(b) film:
KON/CPP, KPET/CPP, KOP/CP
P.
ＰＥＴ１０Ｎ／ＣＰＰ、 ＰＥＴ１０Ｎ／ＰＥ（略号の
うち、Ｋはポリ塩化ビニリデンコート、ＯＮは延伸ナイ
ロン、Ｃは未延伸、ＰＥＴはポリエチレンテレフタレー
ト、ＰＰはポリプロピレン、ＯＰは延伸ポリプロピレン
、ＰＥはポリエチレンを示す）容器の酸素透過度は、０
．１〜１０ｃｃ／容器・２４ｈｒｓ・ａｔｍが望ましい
。完全に酸素を遮断すると甘夏みかんの呼吸により容器
内の酸素が完全に消費され、甘夏みかんは嫌気呼吸を始
め、品質が劣化する。PET10N/CPP, PET10N/PE (among the abbreviations, K is polyvinylidene chloride coat, ON is oriented nylon, C is unstretched, PET is polyethylene terephthalate, PP is polypropylene, OP is oriented polypropylene, PE is polyethylene) Container The oxygen permeability of is 0
．． 1-10cc/container/24hrs/atm is desirable. If oxygen is completely cut off, the oxygen in the container will be completely consumed by the respiration of the Amanatsu mandarin oranges, and the Amanatsu mandarin oranges will begin to respire anaerobically, causing their quality to deteriorate.
容器の酸素透過度０．１〜１０ｃｃ／容器・２４ｈｒｓ
−ａｔｎ＋であれば、容器内に透過してくる酸素量と甘
夏みかんにより消費される酸素量のバランスがとれ、甘
夏みかんの呼吸が抑えられ、また酸化による品質低下を
防止できる。Container oxygen permeability 0.1-10cc/container/24hrs
If it is -atn+, the amount of oxygen permeating into the container and the amount of oxygen consumed by the sweet summer mandarin oranges can be balanced, the respiration of the sweet summer mandarin oranges can be suppressed, and quality deterioration due to oxidation can be prevented.
Ｎ２ガス置換により残存酸素濃度を０．１％以下とする
のは、速やかに甘夏みかんの呼吸を抑え、また酸化によ
る品質低下を防止するためであり、残存酸素濃度が高い
と、甘夏みかんの呼吸を抑えることができず、長期間の
保存ができない。The purpose of reducing the residual oxygen concentration to 0.1% or less by replacing N2 gas is to quickly suppress the respiration of Amanatsu mandarin oranges and to prevent quality deterioration due to oxidation. cannot be stored for a long period of time.
また、甘夏みかんの呼吸により発生した炭酸ガスを除去
する目的で炭酸ガス吸収剤を使用することも可能である
。It is also possible to use a carbon dioxide absorbent for the purpose of removing carbon dioxide gas generated by the respiration of Amanatsu mandarin oranges.
本発明による剥き身甘夏みかんは、冷蔵で長期間の保存
性を有するが、ここでいう冷蔵とは０°Ｃから１０°Ｃ
の温度帯である。The peeled sweet summer mandarin orange according to the present invention has a long shelf life when refrigerated, but refrigeration here means 0°C to 10°C.
temperature range.
〔発明の効果］
本発明により提供される剥き身甘夏みかん製品は、微生
物がほとんど検出されず、保存性が非常に優れている。[Effects of the Invention] In the peeled sweet summer mandarin orange product provided by the present invention, almost no microorganisms are detected, and the product has excellent preservability.
しかも、冷蔵での長期保存後も、甘夏みかん本来のフレ
ンシュ感、テクスチャーを有する「生」の状態が維持さ
れ、その商品価値は非常に高い。Moreover, even after long-term storage in refrigeration, the "raw" state with the original freshness and texture of Amanatsu mandarin oranges is maintained, and its commercial value is extremely high.
また、本発明の剥き身甘夏みかんの鮮度保持方法は、安
全性が確認されているアスコルビン酸、クエン酸、及び
Ｎ２ガスを使用するもので、食品衛生の見地からみても
安全な方法であり、産業上の利用価値は非常に高い。In addition, the method for maintaining the freshness of peeled sweet summer mandarin oranges of the present invention uses ascorbic acid, citric acid, and N2 gas, which have been confirmed to be safe, and is a safe method from a food hygiene perspective as well. The utility value of the above is very high.
以下、実施例および比較例により本発明をさらに詳細に
説明するが、これにより本発明が限定されるものではな
い。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.
なお、酢酸水溶液、アスコルビン酸水溶液およびクエン
酸水溶液の濃度は重量％で記載されている。Note that the concentrations of the acetic acid aqueous solution, ascorbic acid aqueous solution, and citric acid aqueous solution are expressed in weight %.
実施例１
甘夏みかんを０．５％酢酸水溶液および水で洗浄後、剥
皮し、剥き身の甘夏みかんを作成した。Example 1 Amanatsu mandarin oranges were washed with a 0.5% acetic acid aqueous solution and water and then peeled to produce peeled mandarin oranges.
剥き身を２％のアスコルビン酸水溶液に浸漬し、甘夏み
かんの表面ｐＨを２．７とし、幅１０５ｍｍ、 長さ
１８０ｍｍ、 深さ３５間のＰＰ製のトレーに８ケ充
填した。The peeled mandarin oranges were immersed in a 2% ascorbic acid aqueous solution to adjust the surface pH of the Amanatsu mandarin oranges to 2.7, and 8 pieces were filled into PP trays with a width of 105 mm, a length of 180 mm, and a depth of 35 mm.
トレーに充填した剥き身を適度なバリアー性を有する輻
１１５ｍｍ、長さ１９０ａ＋ｎ＋、深さ４０ｍｍのＣＰ
Ｐ／ＣＮ／ＬＤＰＥの深絞りトレー（酸素透過率１．０
ｃｃ／）レ−−２４ｈｒｓ、ａｔｍ）に入れ、蓋材とし
てＰＥＴ１０Ｎ／ＣＰＰフイルムを用いて、Ｎ２ガス置
換包装した。A CP with a radius of 115 mm, a length of 190 a+n+, and a depth of 40 mm that has appropriate barrier properties for peeled meat filled in a tray.
P/CN/LDPE deep drawing tray (oxygen permeability 1.0
CC/) Ray-24hrs, ATM), and was packaged with N2 gas purging using a PET10N/CPP film as a lid material.
実施例２
甘夏みかんを０．５％酢酸水溶液および水で洗浄後、剥
皮し、剥き身の甘夏みかんを作成した。Example 2 Amanatsu mandarin oranges were washed with a 0.5% acetic acid aqueous solution and water and then peeled to prepare peeled mandarin oranges.
剥き身を２％のクエン酸溶液に浸漬し、甘夏みかんの表
面ｐＨを２．６とし、幅１０５＋＋＋ｎ＋、長さ１８０
ｍｍ。The peeled body was immersed in a 2% citric acid solution, the surface pH of the Amanatsu mandarin orange was adjusted to 2.6, and the width was 105+++n+ and the length was 180mm.
mm.
深さ３５ｍｍのＰＰ製のトレーに８ケ充填した。Eight pieces were filled in a PP tray with a depth of 35 mm.
トレーに充填した剥き身を適度なバリアー性を有する幅
１１５ｍｍ、長さ１９０ａ＋ｆｆｌ、深さ４０ｍｍのＣ
ＰＰ／ＣＮ／ＬＤＰＥの深絞りトレー（酸素透過率１．
０ ｃｃ／ ）レー、２４ｈｒｓ−ａｔｍ）に入れ、蓋
材としてＰＥＴ１０Ｎ／ＣＰＰフイルムを用いて、Ｎ２
ガス置換包装した。C with a width of 115mm, a length of 190a+ffl, and a depth of 40mm, which has appropriate barrier properties for peeled meat filled in a tray.
Deep drawing tray of PP/CN/LDPE (oxygen permeability 1.
N2
Packed with gas replacement.
実施例３
甘夏みかんを０．５％酢酸水溶液および水で洗浄後、剥
皮し、剥き身の甘夏みかんを作成した。Example 3 Amanatsu mandarin oranges were washed with a 0.5% acetic acid aqueous solution and water and then peeled to produce peeled mandarin oranges.
剥き身を１％のアスコルビン酸、１％のクエン酸混合水
溶液に浸漬し、甘夏みかんの表面ｐＨを２．６とし、幅
１０５ｏ＋ｍ、長さ１８０ｍｍ、深さ３５ｍｍのＰＰ製
のトレーに８ケ充填した。The peeled mandarin oranges were immersed in a mixed aqueous solution of 1% ascorbic acid and 1% citric acid, the surface pH of the Amanatsu mandarin oranges was adjusted to 2.6, and 8 pieces were filled into a PP tray with a width of 105 o + m, a length of 180 mm, and a depth of 35 mm. .
トレーに充填した剥き身を適度なバリアー性を有する幅
１１５ｍｍ、長さ１９０＋ｎｍ、深さ４０ｍｍのＣＰＰ
／ＣＮ／ＬＤＰＥの深絞りトレー（酸素透過率１．０
ｃｃ／ ）レ−−２４ｈｒｓ−ａｔｍ）に入れ、蓋材と
してＰＥＴ１０Ｎ／ＣＰＰフイルムを用いて、Ｎ２ガス
置換包装した。CPP filled in a tray with a width of 115 mm, a length of 190+ nm, and a depth of 40 mm with appropriate barrier properties.
/CN/LDPE deep drawing tray (oxygen permeability 1.0
cc/) Ray-24hrs-atm), and using a PET10N/CPP film as a lid material, N2 gas displacement packaging was carried out.
実施例４
甘夏みかんを０．５％酢酸水溶液および水で洗浄後、剥
皮し、剥き身の甘夏みかんを作成した。Example 4 Amanatsu mandarin oranges were washed with a 0.5% acetic acid aqueous solution and water and then peeled to produce peeled mandarin oranges.
剥き身を１％のアスコルビン酸、１％のクエン酸混合水
溶液に浸漬し、甘夏みかんの表面ｐＨを２．７とし、幅
１０５ｍｍ、長さ１８０ｍｍ、深さ３５ｍｍのｐｐ製の
トレーに８ケ充填した。The peeled pieces were immersed in a mixed aqueous solution of 1% ascorbic acid and 1% citric acid, the surface pH of the Amanatsu mandarin oranges was adjusted to 2.7, and 8 pieces were filled into a PP tray with a width of 105 mm, a length of 180 mm, and a depth of 35 mm. .
トレーに充填した剥き身を炭酸ガス吸収剤（三菱瓦斯化
学社製エージレスＣ）と共に適度なバリアー性を有する
幅１１５ｆｆｖ＋、長さ１９０ｍｍ、深さ４０ｍｍのＣ
ＰＰ／ＣＮ／ＬＤＰＥの深絞りトレー（酸素透過率１．
０ｃｃ／）レー・２４ｈｒｓ−ａｔＩｍ）に入れ、蓋材
としてＰＥＴ１０Ｎ／ＣＰＰフイルムを用いて、Ｎ２ガ
ス置換包装した。C with a width of 115ffv+, a length of 190mm, and a depth of 40mm, which has appropriate barrier properties together with a carbon dioxide absorbent (Ageless C manufactured by Mitsubishi Gas Chemical Co., Ltd.) filled in a tray.
Deep drawing tray of PP/CN/LDPE (oxygen permeability 1.
0 cc/) and 24 hrs-at Im), and PET10N/CPP film was used as a lid material, and N2 gas purging was performed.
実施例５
甘夏みかんを０．５％酢酸水溶液および水で洗浄後、剥
皮し、剥き身の甘夏みかんを作成した。Example 5 Amanatsu mandarin oranges were washed with a 0.5% aqueous acetic acid solution and water and then peeled to produce peeled mandarin oranges.
剥き身を１％のアスコルビン酸、１％のクエン酸混合水
溶液に浸漬し、甘夏みかんの表面ｐＨを２．７とし、幅
１０５ｍｍ、長さ１８０問、深さ３５ＩｌｌＩｌのｐｐ
製のトレーに８ケ充填した。The peeled flesh was immersed in a mixed aqueous solution of 1% ascorbic acid and 1% citric acid, and the surface pH of the Amanatsu mandarin orange was adjusted to 2.7.
8 pieces were filled into a made tray.
充填後の剥き身に、エタノール製剤（キューピー社製リ
ゾパワーＣ）を噴霧後、炭酸ガス吸収剤（三菱瓦斯化学
社製エージレスＣ）と共に適度なバリアー性を有する幅
１１５ｍｍ、長さ１９０ｍｍ、深さ４０ｍｍのＣＰＰ／
ＣＮ／ＬＤＰＥの深絞りトレー（酸素透過率１、０ ｃ
ｃ／ トレー・２４ｈｒｓ−ａｔｍ）に入れ、蓋材とし
てＰＥＴ’１０Ｎ／ＣＰＰフィルムを用いて、Ｎ２ガス
置換包装した。After filling, the peeled meat was sprayed with an ethanol preparation (Resopower C, manufactured by Kewpie Corporation), and then, together with a carbon dioxide absorbent (Ageless C, manufactured by Mitsubishi Gas Chemical Co., Ltd.), a piece of meat with a width of 115 mm, a length of 190 mm, and a depth of 40 mm was prepared. CPP/
CN/LDPE deep drawn tray (oxygen permeability 1,0 c
c/tray/24hrs-atm), and using a PET'10N/CPP film as a lid material, N2 gas purging was carried out.
［試験例］
前記実施例１〜５の方法で製造した剥き身甘夏みかんの
包装体を１０″Ｃで保存し、保存５日目及び１００日目
包材の膨張、異臭の発生及び官能評価について試験を行
った。[Test Example] Packages of peeled sweet summer mandarin oranges produced by the methods of Examples 1 to 5 above were stored at 10''C, and on the 5th and 100th day of storage, tests were conducted for expansion of the packaging material, generation of off-odor, and sensory evaluation. I did it.
試験は１群１０包装体で行い、試験結果は包材の膨張及
び異臭の発生については該当した包装体の数で示し、官
能評価については異臭の発生していない包装体について
のみ行い、良品を○、不良品を×で示した。The test was conducted on 10 packages per group, and the test results are shown in terms of the number of packages in which expansion of the packaging material and the occurrence of off-odor occurred. Sensory evaluation was performed only on packages that did not produce off-odor, and the results were evaluated to determine whether the products were good or not. ○, defective products are indicated by ×.
比較のため、実施例の方法中一部本発明の構成要件を欠
く方法で５種の剥き身甘夏みかんの包装体（比較例１〜
５）を製造し、上記と同様な試験を行った。For comparison, five types of packages of peeled sweet summer mandarin oranges (Comparative Examples 1-
5) was manufactured and tested in the same manner as above.
比較例１〜２は酸水溶液による処理を省略した例であり
、比較例３〜５はＮ２ガス置換を省略して包装した例で
ある。Comparative Examples 1 to 2 are examples in which the treatment with an acid aqueous solution was omitted, and Comparative Examples 3 to 5 are examples in which packaging was performed without N2 gas replacement.
試料として用いた各包装体の製造工程及び本試験の結果
は第１表にまとめて示す。The manufacturing process of each package used as a sample and the results of this test are summarized in Table 1.
但し、第１表の製造工程桐生、各処理の具体的方法は実
施例及び比較例共に前記実施例に記載の方法と同一であ
り、○×は該当処理の有無を示す。However, the manufacturing process Kiryu in Table 1 and the specific method of each treatment are the same as the method described in the above example for both Examples and Comparative Examples, and ○× indicates the presence or absence of the corresponding treatment.
（本頁以下余白）
第１表から明らかなように、酸処理を行わなかった比較
例１〜２の試料はＮ２ガス置換包装しても保存５日目に
半数以上（１０件中種〜６件）が異臭を発生し、異臭を
発生しなかったもの（１０件中種〜５件）も官能評価で
風味、食感が著しく低下しており不良品と判定された。(Margins below this page) As is clear from Table 1, more than half of the samples of Comparative Examples 1 and 2, which were not acid-treated, were stored on the 5th day of storage even after being packaged with N2 gas (from 1 to 6 of the 10 samples). Items) produced an off-odor, and those that did not (out of 10 items, 5 out of 10 items) were also judged to be defective because their flavor and texture were significantly reduced in sensory evaluation.
これに対し、酸処理とＮ２ガス置換包装を併用した本発
明実施例１〜２の試料はエタノール製剤処理及びＣＯ□
吸収剤を欠く場合でも保存５日目には全く異常無く、１
００日目若干（１０件中２件）包装のゆるみが認められ
たものの、異臭の発生は全く無く、官能評価で製造時と
ほぼ同し鮮度を示した。On the other hand, the samples of Examples 1 and 2 of the present invention, which were subjected to both acid treatment and N2 gas replacement packaging, were treated with ethanol preparation and CO□
Even in the absence of an absorbent, there was no abnormality at all on the 5th day of storage.
Although some loosening of the packaging was observed on day 00 (2 out of 10 cases), there was no occurrence of any off-odor, and sensory evaluation showed that the freshness was almost the same as at the time of production.
Claims (7)
またはクエン酸水溶液で処理し、所望により更にエタノ
ール製剤で処理した後、酸素バリアー性を有する容器に
収容し、残存酸素濃度０．１％以下となるようにＮ＿２
ガス置換包装することを特徴とする剥き身甘夏みかんの
鮮度保持方法。1. Peeled sweet summer mandarin oranges with ascorbic acid aqueous solution and/
Or, after treatment with a citric acid aqueous solution and further treatment with an ethanol preparation if desired, store in a container with oxygen barrier properties and store with N_2 so that the residual oxygen concentration is 0.1% or less.
A method for maintaining the freshness of peeled sweet summer mandarin oranges, characterized by gas exchange packaging.
液の濃度が１〜５重量％であることを特徴とする請求項
１記載の剥き身甘夏みかんの鮮度保持方法。2. The method for maintaining the freshness of peeled sweet summer mandarin oranges according to claim 1, wherein the concentration of the ascorbic acid aqueous solution and/or the citric acid aqueous solution is 1 to 5% by weight.
液処理後の甘夏みかんを更に、３０〜８０重量％のエタ
ノールを含有するエタノール製剤により処理することを
特徴とする請求項１〜２記載の剥き身甘夏みかんの鮮度
保持方法。3. Freshness preservation of peeled Amanatsu mandarin oranges according to claims 1 to 2, characterized in that the Amanatsu mandarin oranges treated with an aqueous ascorbic acid solution and/or an aqueous citric acid solution are further treated with an ethanol preparation containing 30 to 80% by weight of ethanol. Method.
鮭の白子から抽出したプロタミンを含有することを特徴
とする請求項１〜３記載の剥き身甘夏みかんの鮮度保持
方法。4. The method for preserving the freshness of peeled sweet summer mandarin oranges according to claims 1 to 3, wherein the alcohol preparation contains egg white lysozyme and/or protamine extracted from salmon milt.
１〜１０ｃｃ／容器・２４ｈｒｓ・ａｔｍであることを
特徴とする請求項１〜４記載の剥き身甘夏みかんの鮮度
保持方法。5. The oxygen permeability of the container with oxygen barrier properties is 0.
The method for maintaining the freshness of peeled sweet summer mandarin oranges according to claims 1 to 4, characterized in that the rate is 1 to 10 cc/container/24 hrs/atm.
われることを特徴とする請求項１〜５記載の剥き身甘夏
みかんの鮮度保持方法。6. 6. The method for maintaining the freshness of peeled sweet summer mandarin oranges according to claims 1 to 5, wherein the N_2 gas exchange packaging is carried out while enclosing a carbon dioxide absorbent.
液で処理されている剥き身甘夏みかんが酸素バリアー性
を有する容器内に残存酸素濃度０．１％以下となるよう
にＮ＿２ガス置換包装されていることを特徴とする剥き
身甘夏みかんの包装体。7. It is characterized in that peeled sweet summer mandarin oranges treated with an aqueous ascorbic acid solution and/or an aqueous citric acid solution are packaged with N_2 gas exchange in a container with oxygen barrier properties so that the residual oxygen concentration is 0.1% or less. A package of peeled sweet summer mandarin oranges.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4957890A JP2901007B2 (en) | 1990-03-02 | 1990-03-02 | Method for maintaining freshness of stripped sweet summer oranges and package thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4957890A JP2901007B2 (en) | 1990-03-02 | 1990-03-02 | Method for maintaining freshness of stripped sweet summer oranges and package thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03254635A true JPH03254635A (en) | 1991-11-13 |
| JP2901007B2 JP2901007B2 (en) | 1999-06-02 |
Family
ID=12835100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4957890A Expired - Lifetime JP2901007B2 (en) | 1990-03-02 | 1990-03-02 | Method for maintaining freshness of stripped sweet summer oranges and package thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2901007B2 (en) |
-
1990
- 1990-03-02 JP JP4957890A patent/JP2901007B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2901007B2 (en) | 1999-06-02 |
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