JPH03254646A - Production of packaged sweet summer orange jelly - Google Patents

Abstract

PURPOSE:To easily obtain at low cost the title jelly with high preservability and freshness by sealing both the flesh of sweet summer orange and a high- temperature liquid jelly each put to specified treatment into a specified container and by mutual contact of said liquid jelly and the whole inner surface of the container through turning upside down, shaking, etc., followed by cooling and solidification. CONSTITUTION:Sufficiently washed sweet summer orange is peeled and the flesh thus obtained is treated with an aqueous organic acid solution (e.g. citric acid, ascorbic acid) of pH pref. <=3.0. The resultant flesh and a hot-sterilized high-temperature(>=80 deg.C)liquid jelly are sealed into a packaging container with enzyme-barrier nature (e.g. glass bottle, thermoplastic resin cup) followed by immediate mutual contact of the liquid jelly and the whole inner surface of the container through turning upside down (for 10-60sec), shaking, etc., and then cooling and solidification, thus obtaining the objective jelly.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing packaged sweet summer mandarin orange jelly.

According to the present invention, there is provided a highly fresh packaged sweet summer mandarin orange jelly that is made by using peeled sweet summer mandarin oranges in their so-called raw state without boiling and sterilizing them.

[Conventional technology]

In recent years, there has been a noticeable trend toward higher-quality dessert products due to the so-called gourmet boom, and even in fruit jelly products, there has been a strong trend toward preference for fresher, more authentic flavors. As a result of this trend, there is active competition to develop new types of products that have never existed before.

By the way, conventionally, fruit jelly is made by filling the raw fruit together with the jelly liquid into a packaging container, sealing it, and then heating it at 85°C or higher for about 20 minutes in order to impart shelf life to fruit jelly. This is a common manufacturing method, and regular fruit jelly products are sterilized by boiling.

In addition, as a method that does not involve boil sterilization, there is a method in which the sugar content of the jelly liquid is set to 60 Brix% or more, so-called sugar pickling.

Among these conventional techniques, boil-sterilized sweet summer mandarin orange jelly is processed at high temperature, so the freshness of the fruit is significantly reduced, and the original freshness and texture of the raw fruit is lost. Valuable nutritional ingredients such as various vitamins contained in it are destroyed,
There was an essential problem that made it extremely difficult to upgrade sweet summer mandarin jelly products.

In addition, sweet summer mandarin jelly products with a sugar content of 60 Brix% or more are often so-called candied, which not only has the problem of completely losing the original taste and flavor of the fruit, but also There was a problem in that it became a separate product that was distinct from regular sweet summer mandarin orange jelly.

[Problem to be solved by the invention]

The present invention relates to a method for producing packaged sweet summer mandarin orange jelly that retains the original freshness of the fruit and can be stored for a long period of time.

The present inventors noticed that the conventional boiling sterilization process of heating at 85° C. or higher for about 20 minutes significantly impairs the original freshness of fruit, and investigated various alternative sterilization processes. As a result, it was found that organic acid treatment of peeled Amanatsu mandarin oranges suppressed the growth of microorganisms and significantly improved the shelf life.

Furthermore, when the peeled Amanatsu mandarin oranges and the jelly liquid are sealed in a packaging container and cooled and solidified, a high-temperature jelly liquid that has been sterilized by heat is used, and the inside of the sealed package and the surface of the peeled Amanatsu mandarin oranges are sterilized by the heat of the jelly liquid. Various methods were investigated.

As a result, the high-temperature jelly liquid loses its sterilizing power quite rapidly as the heat is absorbed by the peeled sweet summer mandarin oranges, so it is necessary to bring it into contact with the metal surface inside the package by inverting it, shaking it, etc. as soon as possible after sealing. The present invention was completed by discovering that it is preferable to cool the sweet summer mandarin orange within one minute, because if the mandarin orange is left in a high temperature state after contact, the original freshness of the sweet summer mandarin orange will be lost.

[Means to solve the problem]

The present invention includes each invention described in (1) to (9) below.

(1) The peeled sweet summer mandarin oranges treated with an organic acid aqueous solution and the high-temperature jelly liquid that has been heat sterilized are sealed in a packaging container with oxygen barrier properties, and after being sealed, the metal surface inside the sealed package is immediately inverted, shaken, etc. A method for producing packaged sweet summer mandarin orange jelly, which comprises sufficiently contacting the jelly liquid and then cooling and solidifying it.

(2) The method for producing packaged Amanatsu mandarin jelly according to the above (1), characterized in that the peeled Amanatsu mandarin oranges are put into the packaging container, and then the jelly liquid is filled and sealed.

(3) The method for producing packaged sweet summer mandarin orange jelly as described in (1) or (2) above, wherein the organic acid is citric acid and/or ascorbic acid.

(4) The method for producing packaged sweet summer mandarin orange jelly as described in (1) to (3) above, wherein the pH of the organic acid aqueous solution is 3.5 or less.

(5) The method for producing packaged sweet summer mandarin orange jelly as described in (1) to (4) above, wherein the sealing step is performed using a lid material having oxygen barrier properties.

(6) The method for producing packaged sweet summer mandarin orange jelly as described in (1) to (5) above, wherein the step of bringing the jelly liquid into contact with the entire surface of the sealed packaging is performed by inverting the sealed packaging container.

(7) The method for producing packaged sweet summer mandarin orange jelly as described in (1) to (6) above, wherein the temperature of the jelly liquid to be sealed is 80''C or higher.

(8) The method for producing packaged sweet summer mandarin orange jelly as described in (1) to (7) above, wherein the pH of the jelly liquid to be sealed is 4.0 or less.

(9) Cooling starts within 1 minute after the jelly liquid is brought into sufficient contact with the inner surface of the sealed package (1) to (8) above.
) The method for producing the packaged sweet summer mandarin orange jelly.

In the present invention, Amanatsu mandarin oranges, which are raw materials, generally have a large number of bacteria attached to the outer skin surface of the fruit, so they are used after being thoroughly washed and peeled.

As the organic acid used in the organic acid aqueous solution, citric acid and/or ascorbic acid are suitable, but if the pH of the organic acid aqueous solution can be adjusted to 3.5 or less, preferably 3.0 or less, it is suitable for edible use. Any type of material that can be used can be used.

Peeled Amanatsu mandarin oranges are treated with this organic acid aqueous solution to sufficiently lower the surface pH of the Amanatsu mandarin oranges.

In this case, it is preferable to immerse the sweet summer mandarin oranges in an organic acid aqueous solution for treatment, but the organic acid aqueous solution may also be directly sprayed, and any appropriate means may be used.

Amanatsu mandarin oranges that have been treated with an organic acid aqueous solution to sufficiently lower their surface pH are filled into a packaging container with oxygen barrier properties, and then a high temperature jelly liquid that has been heat sterilized by a conventional method is poured into the container containing the amanatsu mandarin oranges. Although it is preferable to fill the container, it is also within the scope of the present invention to change the filling order as necessary, such as filling the sweet summer mandarin orange and the jelly liquid at the same time.

As the packaging container, a container with oxygen barrier properties is used to prevent quality deterioration due to oxidation during storage of the sweet summer mandarin orange jelly. Appropriate materials such as metal cans, glass bottles, thermoplastic resin cups and trays can be used, but from the viewpoint of cost and handling, when thermoplastic is used, it is preferable to hot fill at 80° C. or higher. The reason why the jelly liquid is hot-filled at 80°C or higher is to sterilize the surface of the fruit whose surface pH has been lowered and the packaging container, and in order to obtain a sufficient sterilization effect, a temperature of 85°C or higher is particularly preferable. .

In the filling process of the jelly liquid, the preservation effect can be enhanced by hot filling at 80'C or higher and by drip filling into the packaging container. The next step is to seal the packaging container.
It is necessary to seal the container with a lid material that has oxygen barrier properties, but this is done by removing the oxygen inside the packaging container and sealing it with a lid material that has oxygen barrier properties. To prevent Amanatsu Mikan Jelly from being oxidized by oxygen in the headspace and oxygen permeating through the lid material, and to prevent the growth of mold that may fall into the packaging container during filling. It's for a reason.

As a material that imparts oxygen barrier properties to the lid material, KO
N, KOP, KPET, An! etc.

As the material of the lid material, a cup/tray made of the above materials, PS or PP, and heat resin is suitable.

The thermoplastic resin cup/tray is not particularly limited as long as it has sufficient oxygen barrier properties for storage, but examples include polypropylene (hereinafter referred to as PP) or polystyrene (hereinafter referred to as PS)/ethylene/acetic acid picopolymer. A laminated sheet of saponified material/PP or PS formed into an appropriate bottom shape is suitable.

As the jelly component, appropriate materials such as gelatin, agar, pectin, carrageenan, etc. can be used, and usually,
A jelly liquid is prepared by dissolving the jelly ingredients and sugar in water, but it goes without saying that other fragrances, seasonings, etc. may be added as appropriate.

The purpose of heat sterilizing jelly liquid is to sterilize bacteria contained in the jelly ingredients, sugar, etc. In order to sterilize heat-resistant bacterial spores, it is desirable to heat sterilize at 120°C for at least 14 minutes. However, if the pH of the jelly solution is below 4.0, heat-resistant bacterial spores cannot germinate.
It is possible to sterilize the jelly liquid even under sterilization conditions equivalent to 80°C for 15 minutes or more.

KON/CPP is equipped with a sealant layer that can be sealed by filling a packaging container with a jelly liquid that has been sterilized by heat treatment.

KPET/CPP, MOP/CPP, PET///
! /CPP, PET/l/PS.

PET/A f /heat sealing material, etc. are preferably used.

(Among the abbreviations, K stands for polyvinylidene chloride coat, ON stands for stretched nylon, C stands for unstretched, PET stands for polyethylene terephthalate, PP stands for polypropylene, and OP stands for stretched polypropylene.) After sealing the packaging container, the high-temperature jelly is immediately processed. The surface of the fruit and the packaging container are sterilized by contact with the liquid, but inverting the packaging container is usually an effective means to ensure sterilization of the lid material, and inverting the container for approximately 10 to 60 seconds is recommended. suitable. In general, if the contact time is less than 10 seconds, sterilization may be insufficient, and if the contact time is more than 60 seconds, the freshness of the fruit will decrease, and the original freshness and texture of Amanatsu mandarin oranges will be lost, so it is not preferable. It goes without saying that the time should be appropriately set within a suitable range depending on the type of raw material, the type and form of the packaging container, etc. The contacting method can be selected as appropriate, and the scope of the present invention also includes a method of holding for a certain period of time in a shaking or rotating state without inverting.

Immediately after the above sterilization process is completed, the packaging container is cooled by appropriate means such as running water or ice water to solidify the jelly liquid, thereby obtaining the packaged sweet summer mandarin orange jelly which is the final product of the present invention.

〔Example〕

Examples are shown below to explain the embodiments of the present invention in detail.

Example 1 A packaged sweet summer mandarin orange jelly was prepared by the following steps 1 to 2.

■ After washing the sweet summer mandarin oranges with water, the skins were peeled by hand.

■ Peeled sweet summer mandarin oranges were immersed in a 2% ascorbic acid aqueous solution, the surface pH of the fruit was adjusted to 2.9, and the diameter was 80 an.
Five trays of PP/EVOH/PP (oxygen permeability: 0.1 cc/24 hr-ata+) with a depth of 50 cm were filled.

■ Carrageenan 42g (Dainippon Pharmaceutical Gelmate BS
), 1.510 g of Jojiro was dissolved in 2.11 g of distilled water by heating, and then the pH of the solution was adjusted to 3.7 with citric acid, and the pH of the solution was adjusted to 95.
After heating and sterilizing at ℃ for 5 minutes and cooling to 80'C, the tray containing the sweet summer mandarin oranges was dripped and filled, and KON was used as a lid material.
/CPP film was used to heat seal and seal.

■ After inverting the tray and holding it for 30 seconds, cool it in running water for 2 hours to solidify it, and then leave it at 3℃ overnight.
A packaged sweet summer mandarin orange jelly was produced.

Example 2 A packaged sweet summer mandarin orange jelly was prepared by the following steps 1 to 2.

■ After washing the sweet summer mandarin oranges with water, the skins were peeled by hand.

■ Peeled sweet summer mandarin oranges were soaked in a 2% ascorbic acid aqueous solution, the surface pH of the fruit was adjusted to 2.9, and the diameter was 80 mm.
PP/EVOH/PP to L of depth 50IIIll,
- (oxygen moderation: 0.1cc/24hr-ate) was filled with 5 units.

■ Carrageenan 42g (Dainippon Pharmaceutical Gelmate BS
), 1 tf 510 g of Jojiro was heated and dissolved in 2.11 g of distilled water, then heat sterilized in an autoclave at 120°C for 5 minutes, cooled to 80″C, and filled into the tray containing the above sweet summer mandarin oranges, and used as a lid material. It was heat sealed and sealed using KON/CCP film.

■ After inverting the tray and holding it for 30 seconds, cool it in running water for 2 hours to solidify it, and then leave it at 3℃ overnight.
A packaged sweet summer mandarin orange jelly was produced.

Example 3 A packaged sweet summer mandarin orange jelly was prepared according to the following steps (1) to (2).

■ After washing the sweet summer mandarin oranges with water, the skins were peeled by hand.

■ Peeled sweet summer mandarin oranges are immersed in a mixed aqueous solution of 1% ascorbic acid and 1% citric acid, and the surface pH of the fruit is set to 2.9. PP/EVOH/PP with a diameter of 80 mm and a depth of 50 g
Tray (oxygen moderation: 0.1cc/24hr-atI
1) was filled with 5 pieces.

■ Carrageenan 42g (Dainippon Pharmaceutical Gelmate BS
), 510 g of white sugar was heated and dissolved in 2.11 g of distilled water, and then heat sterilized in an autoclave at 120°C for 5 minutes.
After cooling to 80° C., the mixture was poured dropwise into the tray containing sweet summer mandarin oranges, and the mixture was heat-sealed and sealed using a KON/CCP film as a lid.

■ After inverting the tray and holding it for 30 seconds, cool it in running water for 2 hours to solidify it, and then leave it at 3℃ overnight.
A packaged sweet summer mandarin orange jelly was produced.

[Test example]

Three types of packaged sweet summer mandarin orange jelly produced by the methods of Examples 1 to 3 and eight types of packaged sweet summer mandarin orange jellies produced by changing the processing conditions of some steps in the method of Examples (Comparative Examples 1 to 3)
8) was used as a sample, each of the 11 samples was stored at 10° C., and after one month had passed, the microbial incidence, types of microorganisms generated, and sensory evaluation were tested.

The test was conducted with 10 packs per group.

The manufacturing conditions and test results of the 11 types of samples (shown in Examples 1 to 3 and Comparative Examples 1 to 8) used in this test are shown in Table 1.

As is clear from the test results in Table 1, Example 1 of the present invention
The packaged sweet summer mandarin orange jelly produced by method ~3 is kept at 10℃,
Even after one month of storage, no microbial growth was observed, and the original taste and flavor of Amanatsu mandarin oranges were well maintained.

Furthermore, by comparing the manufacturing method shown in Table 1 with the test results, we were able to elucidate various relationships between the processing conditions of each step and product quality.

For example, it is clear from comparing the results of Comparative Examples 1 and 2 (lacking organic acid treatment) with all other samples that organic acids have the effect of inhibiting the growth of microorganisms. It is recognized from the results of Examples 1 to 3 and Comparative Examples 5 to 7 that sterilization can be completed by contact with charcoal for only 10 to 30 seconds, and sterilization is completed when the contact time of high temperature jelly liquid is 1 minute or more. It was recognized from the results of Comparative Example 8 that even if the amount was sufficient, the freshness of the fruit was slightly reduced.

〔Effect of the invention〕

As explained above in detail, according to the method for producing packaged Amanatsu mandarin oranges of the present invention, Amanatsu mandarin oranges are sterilized by boiling,
To easily and inexpensively produce an amanatsu mandarin jelly rich in freshness that has a high preservability and sufficiently retains the original freshness of amanatsu mandarin oranges without increasing the sugar content of the jelly liquid and making it candied. It is possible.

26 Table 1

Claims (1)

[Scope of Claims] 1. The peeled sweet summer mandarin oranges treated with an organic acid aqueous solution and the high-temperature jelly liquid that has been heat sterilized are sealed in a packaging container with oxygen barrier properties, and after sealing, the container is immediately inverted, shaken, etc., and sealed. A method for producing packaged sweet summer mandarin orange jelly, which comprises sufficiently contacting the entire surface inside the package with the jelly liquid and then cooling and solidifying it. 2. The method for producing packaged Amanatsu mandarin jelly according to Claim 1, characterized in that after putting the peeled Amanatsu mandarin into the packaging container, the jelly liquid is filled and sealed. 3. The method for producing packaged sweet summer mandarin orange jelly according to claim 1 or 2, wherein the organic acid is citric acid and/or ascorbic acid. 4. The method for producing packaged sweet summer mandarin orange jelly according to claims 1 to 3, wherein the pH of the organic acid aqueous solution is 3.5 or less. 5. The method for producing packaged sweet summer mandarin orange jelly according to claims 1 to 4, wherein the sealing step is performed using a lid material having oxygen barrier properties. 6. The method for producing packaged sweet summer mandarin orange jelly according to claims 1 to 5, characterized in that the step of bringing the jelly liquid into contact with the entire surface of the inside of the sealed packaging is performed by inverting the sealed packaging container. 7. The method for producing packaged sweet summer mandarin orange jelly according to claims 1 to 6, characterized in that the temperature of the jelly liquid to be sealed is 80°C or higher. 8. The method for producing packaged sweet summer mandarin orange jelly according to claims 1 to 7, wherein the pH of the jelly liquid to be sealed is 4.0 or less. 9. The method for producing packaged sweet summer mandarin orange jelly according to claims 1 to 8, characterized in that cooling is started within 1 minute after the jelly liquid is brought into sufficient contact with the inner surface of the sealed package.