JPH0380044A - Production of cut apple - Google Patents
Production of cut appleInfo
- Publication number
- JPH0380044A JPH0380044A JP1213066A JP21306689A JPH0380044A JP H0380044 A JPH0380044 A JP H0380044A JP 1213066 A JP1213066 A JP 1213066A JP 21306689 A JP21306689 A JP 21306689A JP H0380044 A JPH0380044 A JP H0380044A
- Authority
- JP
- Japan
- Prior art keywords
- apples
- container
- apple
- aqueous solution
- ascorbic acid
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 241000220225 Malus Species 0.000 claims abstract description 73
- 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 56
- 235000021016 apples Nutrition 0.000 claims abstract description 48
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 28
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 28
- 239000007864 aqueous solution Substances 0.000 claims abstract description 25
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 25
- 239000001301 oxygen Substances 0.000 claims abstract description 25
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 18
- 239000007789 gas Substances 0.000 claims abstract description 16
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229940072107 ascorbate Drugs 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 230000004888 barrier function Effects 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 230000035699 permeability Effects 0.000 claims abstract description 8
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 6
- 239000002250 absorbent Substances 0.000 claims abstract description 4
- 230000002745 absorbent Effects 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 24
- 238000012856 packing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 239000004743 Polypropylene Substances 0.000 description 9
- 102000030523 Catechol oxidase Human genes 0.000 description 6
- 108010031396 Catechol oxidase Proteins 0.000 description 6
- 239000004698 Polyethylene Substances 0.000 description 6
- 230000029058 respiratory gaseous exchange Effects 0.000 description 6
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- -1 C is unstretched Polymers 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 229920001684 low density polyethylene Polymers 0.000 description 4
- 239000004702 low-density polyethylene Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000010926 purge Methods 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 235000010378 sodium ascorbate Nutrition 0.000 description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 3
- 229960005055 sodium ascorbate Drugs 0.000 description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000006073 displacement reaction Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- BBEAQIROQSPTKN-UHFFFAOYSA-N pyrene Chemical compound C1=CC=C2C=CC3=CC=CC4=CC=C1C2=C43 BBEAQIROQSPTKN-UHFFFAOYSA-N 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 229920005992 thermoplastic resin Polymers 0.000 description 2
- ZSLUVFAKFWKJRC-IGMARMGPSA-N 232Th Chemical compound [232Th] ZSLUVFAKFWKJRC-IGMARMGPSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 244000301850 Cupressus sempervirens Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 150000000994 L-ascorbates Chemical class 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229910052776 Thorium Inorganic materials 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- GVEPBJHOBDJJJI-UHFFFAOYSA-N fluoranthrene Natural products C1=CC(C2=CC=CC=C22)=C3C2=CC=CC3=C1 GVEPBJHOBDJJJI-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 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
- 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、カントリンゴの製造法に関するものであり、
さらに詳しくは、ボイル殺菌や砂糖漬することなしに、
「生」の状態で長期間保存可能なカットリンゴ製品を製
造する方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing canto 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.
従来、カッティングした後のリンゴは、ラップフィルム
にて包装した後、販売されていた。また、リンゴをカッ
ティングした後、ボイル殺菌あるいは砂糖漬することに
よりカットリンゴ製品を製造する方法が知られている。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.
従来のカッティングした後のリンゴを単にラップフィル
ムで包装したものは、カット後のリンゴの鮮度低下が著
しく、冷蔵で保管した場合でも、可食期間は１日ないし
は２日と非常に短いものであった。In the conventional method of simply wrapping apples in cling 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.
また、リンゴ細胞中の酵素や空中の酸素に起因する褐変
も大きな問題であった。また、カッテイソゲした後のリ
ンゴをボイル殺菌あるいは砂糖漬する方法では、保存性
は延長するが、リンゴ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。Browning caused by enzymes in apple cells and oxygen in the air was also a major problem. In addition, the method of boiling or sterilizing apples after cutting them into sugar cane prolongs their shelf life, but there is a problem in that the original freshness and texture of apples is lost.
そこで、本発明者らは、カットリンゴ製品のイメージア
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、しかもリンゴ本来のフレッシュ感、テクスチ
ャーを有するカットリンゴの新製品を開発することが当
業界における重要課題であるとの認識を深め、鋭意研究
を積み重ねた結果、本発明を完成するに至った。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.
本発明は、冷蔵で長期間の保存が可能であり、かつリン
ゴ本来のフレッシュ感、テクスチャーを有する「生」の
状態のカットリンゴを製造する方法を提供することを目
的とするものである。An object of the present invention is to provide a method for producing "raw" cut apples that can be stored for a long time under refrigeration and have the freshness and texture inherent to apples.
本発明は、リンゴを洗浄し、必要に応じて剥皮した後、
カッティングし、該リンゴをアスコルビン酸水溶液およ
び／またはアスコルビン酸塩水溶液で処理し、該処理後
のリンゴを適度な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、Ｎ２ガス置
換包装することを特徴とするカットリンゴの製造法に関
する。In the present invention, after washing the apples and peeling the apples if necessary,
After cutting, the apples are treated with an aqueous ascorbic acid solution and/or an aqueous ascorbate solution, and the treated apples are placed in a container with appropriate oxygen barrier properties so that the residual oxygen concentration is 0.1% or less. , relates to a method for producing cut apples characterized by N2 gas purging packaging.
以下、本発明を各工程毎にδ”Ｃ細に説明する。Hereinafter, the present invention will be explained in detail for each step.
リンゴの外皮表面には、多数の雑菌が付着しているため
、十分に洗浄し、必要に応じて剥皮し、食べやすい形状
にカッティングする。特に洗浄剤として酢酸を用いると
雑菌の殺菌に有効である。酢酸水溶液の濃度は０．１〜
５重量％が望ましい。Apples have a large number of bacteria attached to their outer skins, so they must be thoroughly washed, peeled if necessary, and cut into shapes that are easy to eat. In particular, the use of acetic acid as a cleaning agent is effective in killing germs. The concentration of acetic acid aqueous solution is 0.1~
5% by weight is desirable.
アスコルビン酸水溶液および／またはアスコルビン酸塩
水溶液が有する抗菌作用によりリンゴ表面に残存してい
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 ascorbate aqueous solution effectively suppresses the growth of microorganisms remaining on the apple surface.
また、アスコルビン酸水溶液および／またはアスコルビ
ン酸塩水溶液による処理には、リンゴ表面の褐変を抑制
する働きもある。Furthermore, treatment with an aqueous ascorbic acid solution and/or an aqueous ascorbate solution also has the effect of suppressing browning of the apple surface.
すなわち、アスコルビン酸水溶液および／またはアスコ
ルビン酸塩水溶液には、還元作用があるため、リンゴ中
のポリフェノールオキシダーゼによる酸化作用の基質と
なるため、リンゴ中で褐変物質が生成されるのを効果的
に防止することが可能となる。In other words, ascorbic acid aqueous solution and/or ascorbate aqueous solution have a reducing effect and serve as a substrate for oxidation by polyphenol oxidase in apples, thus effectively preventing the formation of browning substances in apples. It becomes possible to do so.
また、アスコルビン酸によるリンゴ表面のｐＨの低下は
ポリフェノールオキシダーゼの活性を低下させるという
効果もある。すなわち、ポリフェノールオキシダーゼの
活性は、ｐＨ５〜７付近で最大となり、ｐＨを３以下に
下げた場合、はとんど残存活性は０となるからである。Furthermore, lowering the pH of the apple surface due to ascorbic acid also has the effect of lowering the activity of polyphenol oxidase. That is, the activity of polyphenol oxidase reaches its maximum around pH 5 to 7, and when the pH is lowered to 3 or less, the residual activity becomes almost zero.
理由は明らかではないが、各種塩類にはポリフェノール
オキシダーゼの活性を阻害する作用があることは、従来
公知である。アスコルビン酸塩には、還元作用の他に１
也の塩類と同様にポリフェノールオキシダーゼの活性阻
害作用があると考えられる。Although the reason is not clear, it has been known that various salts have the effect of inhibiting the activity of polyphenol oxidase. In addition to its reducing action, ascorbate has 1
It is thought that it has the activity of inhibiting the activity of polyphenol oxidase, similar to the salts of nigra.
アスコルビン酸塩としては、ナトリウム塩、カリウム塩
、マグネシウム塩、カルシウム塩等を使用することがで
きるが、ナトリウム塩が特に好ましい。As the ascorbate salt, sodium salt, potassium salt, magnesium salt, calcium salt, etc. can be used, but sodium salt is particularly preferred.
また、リンゴ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
たはアスコルビン酸塩水溶液中に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成育可能なカ
ビ・酵母の殺菌を行うことや、リンゴ中のポリフェノー
ルオキシダーゼを失活させることも可能である。In addition, if the number of bacteria attached to the apple surface is large, 70 to 9
Sterilizing mold and yeast that can grow in a highly acidic region or a low water activity region by immersing it in the ascorbic acid aqueous solution and/or ascorbate aqueous solution heated to 8 ° C. for about 1 second to 120 seconds, It is also possible to deactivate polyphenol oxidase in apples.
アスコルビン酸水溶液および／またはアスコルビン酸塩
水溶液の濃度は、１〜５重量％が望ましい。１重量％以
下であると十分なリンゴ表面の褐変防止およびｐＨ低下
ができない。また５重量％以上であると、リンゴ本来の
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 ascorbate aqueous solution is preferably 1 to 5% by weight. If it is less than 1% by weight, browning of the apple surface and pH reduction cannot be sufficiently prevented. Moreover, if it is more than 5% by weight, there is a drawback that the original taste of apple is lost.
となるよ゛にＮ ガス る工
適度な酸素バリアー性を有する容器を使用に残存酸素濃
度０．１％以下となるようにＮ２ガス置換包装するのは
、リンゴの呼吸を抑えるため、およびカッティング後の
リンゴの保存中の酸化による品質低下を防止するためで
あり、熱可塑性樹脂のカップ・トレーおよびフィルム等
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。The reason why we use a container with a suitable oxygen barrier property to reduce the residual oxygen concentration to 0.1% or less is to suppress the breathing of apples and to reduce the This is to prevent quality deterioration due to oxidation during storage of apples, and thermoplastic resin cups, trays, films, etc. can be used. The following specifications can be used for thermoplastic resin cups, trays and films.
It is not limited to the following as long as it has appropriate oxygen barrier properties.
（ａ） カップ・トレー ： １リプＵピレン（ＰＰ
） ！１＝Ｉｊ ボリスチレｙ （ＰＳ）／エチレ
ン・酢ヒコギリマー鹸化物／ＰＰ 士にはｐｓ ｐ
ｐ または ＰＳ／塩化ビニリチン／ＰＰまたは Ｐ
Ｓ、 ＰＰ／ＣＮ／ＰＰ、 ＰＥ／ＣＮ／ＰＥ（ｂ
） フィルム ： ＫＯＮ／ＣＰＰ、 Ｋ
ＰＥＴ／ＣＰＰ、 ＫＯＰ／ＣＰＰ。(a) Cup/tray: 1 Lip U pyrene (PP
)! 1=Ij Boristile (PS)/Saponified product of ethylene and vinegar cypress/PP ps p
p or PS/vinyritine chloride/PP or P
S, PP/CN/PP, PE/CN/PE(b
) Film: KON/CPP, K
PET/CPP, KOP/CPP.
ＰＥＴ１０Ｎ／ＣＰＰ、 １）ＩＥＴ１０Ｎ／ＰＥ（
略号のうち、Ｋはポリ塩化ビニリデンコート、ＯＮはオ
リエンテッドナイロン、Ｃは未延伸、ＰＥＴはポリエチ
レンテレツクレート、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、リンゴの呼吸により容器内の酸素
が完全に消費され、リンゴは嫌気呼吸を始め、品質が劣
化する。PET10N/CPP, 1) IET10N/PE(
Among the abbreviations, K is polyvinylidene chloride coat, ON is oriented nylon, C is unstretched, PET is polyethylene terecrate, OP is stretched polypropylene, PE
indicates polyethylene) The oxygen permeability of the container is 0.1 to
10cc/container/24hrs/atm is desirable. If oxygen is completely cut off, the oxygen in the container will be completely consumed by the apples' respiration, and the apples will begin to respire anaerobically, causing deterioration in quality.
容器の酸素透過度０．１〜１０ｃｃ／容器・２４ｈｒｓ
−ａｔｍであれば、容器内に透過してくる酸素量とリン
ゴにより消費される酸素量のバランスがとれ、リンゴの
呼吸が抑えられ、また酸化により品質低下を防止できる
。Container oxygen permeability 0.1-10cc/container/24hrs
-ATM allows the amount of oxygen permeating into the container and the amount of oxygen consumed by the apples to be balanced, suppressing the respiration of the apples, and preventing deterioration in quality due to oxidation.
Ｎ２ガス置換により残存酸素濃度を０．１％以下とする
のは、速やかにリンゴの呼吸を抑えまた酸化により品質
低下を防止するためであり、残存酸素濃度が高いと、リ
ンゴ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 reason why the residual oxygen concentration is kept below 0.1% by N2 gas replacement is to quickly suppress the respiration of the apples and prevent quality deterioration due to oxidation.If the residual oxygen concentration is high, the respiration of the apples will be suppressed. cannot be stored for a long period of time.
また、リンゴ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毛
とΦ可能である。It is also possible to use a carbon dioxide absorbent to remove carbon dioxide gas generated by apple respiration.
本発明の製造方法により得られるカントリンゴ製品は、
冷蔵で長期間の保存性を有するが、ここで言う冷蔵とは
、０°Ｃ〜１０°Ｃの温度帯である。The canto apple product obtained by the production method of the present invention is
It has a long shelf life when refrigerated, and refrigeration here refers to a temperature range of 0°C to 10°C.
本発明の方法により製造された力・ントリンゴ製品には
、微生物はほとんど見出されず、保存性に優れている。Almost no microorganisms are found in the Chikara-Ntlingo products produced by the method of the present invention, and they have excellent storage stability.
しかも、冷蔵での長期保存後も、リンゴ本来のフレッシ
ュ感、テクスチャーを有する「生」の状態が維持され、
その商品価値は極めて高い。また、本発明のカットリン
ゴの製造方法は、安全性が確認されているアスコルビン
酸及びＮ２ガスを使用するもので、食品衛生的な見地か
らみても安全な方法であり、産業上の利用価値は高い。What's more, even after long-term storage in refrigeration, apples retain their original freshness and texture.
Its commercial value is extremely high. In addition, the method for producing cut apples of the present invention uses ascorbic acid and N2 gas, which have been confirmed to be safe, and is a safe method from a food hygiene perspective, and has no industrial value. expensive.
以下、実施例及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及びアスコル
ビン酸ナトリウム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 sodium ascorbate aqueous solution are expressed in weight %.
実施例１
リンゴを０．５％酢酸水溶液および水で洗浄後、縦に６
分割し、芯を除去した。Example 1 After washing apples with 0.5% acetic acid aqueous solution and water,
It was divided and the core was removed.
カット後のリンゴを２％アスコルビン酸水溶液に浸漬し
、リンゴの表面ｐＨを２．７として、幅１０５ｍｍ長さ
１８０ｍｍ、深さ３５ｎ＋＋＋＋のｐｐ製のトレーに６
ケ充填した。The apples after cutting were immersed in a 2% ascorbic acid aqueous solution, the surface pH of the apple was set to 2.7, and the apples were placed in a PP tray with a width of 105 mm, a length of 180 mm, and a depth of 35 nm.
I filled it up.
トレーに充填したリンゴを適度なノ＼リアー性を有する
幅１１５ｍｍ、長さ１９０ｍｎ＋、深さ４０ｍｍのＣＰ
Ｐ／ＣＮ／ＬＤＰＥの深絞りトレー（酸素透過率１．０
ｃｃ／）レー・２４ｈｒ−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 width of 115 mm, a length of 190 mm +, and a depth of 40 mm that has a suitable rearing property for apples filled in a tray.
P/CN/LDPE deep drawing tray (oxygen permeability 1.0
CC/) Ray, 24 hr-atm), and PET10N/CPP film was used as a lid material, and N2 gas purging was performed.
実施例２
リンゴを０．５％酢酸水溶液および水で洗浄後、縦に６
分割し、芯を除去した。Example 2 After washing apples with 0.5% acetic acid aqueous solution and water,
It was divided and the core was removed.
カット後のリンゴを２％アスコルビン酸すトリウム水溶
液に浸漬し、リンゴの表面ｐＨを２．９とし、幅１０５
ｍｍ、長さ１８０ｍｍ、深さ３５ｍｍのｐｐ製のトレー
に６ケ充填した。After cutting, the apple was immersed in a 2% thorium ascorbic acid aqueous solution, the surface pH of the apple was adjusted to 2.9, and the width was 105 mm.
6 trays were filled into a tray made of pp having a length of 180 mm and a depth of 35 mm.
トレーに充填したリンゴを適度なバリアー性を０
有する幅１１５ｍｍ、長さ１．９０ｍｍ、深さ４０ｍｍ
のＣＰＰ／ＣＮ／Ｌ Ｄ Ｐ Ｅの深絞りトレー（酸素
透過率１．０ｃｃ／）レー・２４ｈｒ−ａｔｍ）に入れ
、蓋材としてＩＩＥＴ１０Ｎ／ＣＰＰフィルムを用いて
、Ｎ２ガス置換包装した。The apples filled in the tray are 115mm wide, 1.90mm long, and 40mm deep with moderate barrier properties.
It was placed in a CPP/CN/LDPE deep-drawn tray (oxygen permeability 1.0 cc/ray, 24 hr-atm), and N2 gas displacement packaging was performed using IIET10N/CPP film as a lid material.
実施例３
リンゴ０．５％酢酸水溶液および水で洗浄後、縦に６分
割し、芯を除去した。Example 3 Apples were washed with a 0.5% acetic acid aqueous solution and water, then vertically divided into six pieces, and the cores were removed.
カット後のリンゴを１％アスコルビン酸、２％アスコル
ビン酸ナトリウム混合水溶液に浸漬し、リンゴの表面ｐ
Ｈを２．８として、幅１０５ｍｍ、長さ１８０ｍｍ、深
さ３５＋ｎｍのＰＰ製のトレーに６ケ充填した。After cutting, the apple is immersed in a mixed aqueous solution of 1% ascorbic acid and 2% sodium ascorbate, and the surface p of the apple is
H was set to 2.8, and 6 trays made of PP with a width of 105 mm, a length of 180 mm, and a depth of 35+ nm were filled.
トレーに充填したリンゴを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１．０ｃｃ
／Ｉ・レー・２４ｈｒ−ａｔｍ）に入れ、蓋材としてＩ
’ＥＴ１０Ｎ／ＣＰＰフィルムを用いて、Ｎ２ガス置換
包装した。A CPP with a width of 115 mm, a length of 190 mm, and a depth of 40 mm has appropriate barrier properties.
CN/LDPE deep drawing tray (oxygen permeability 1.0cc
/I・Leh・24hr-atm) and use I as a lid material.
'ET10N/CPP film was used for N2 gas purging packaging.
実施例４
リンゴを０．５％酢酸水溶液および水で洗浄後、縦に６
分割し、芯を除去した。Example 4 After washing apples with 0.5% acetic acid aqueous solution and water,
It was divided and the core was removed.
カッ１〜後のリンゴを■％アスコルビン酸、２％１ ］
アスコルビン酸ナトリウム混合水溶液に浸漬し、リンゴ
の表面ｐ Ｉ−１を２．８として、幅１０５ｍｍ、長さ
１８０ｍｍ、深さ３５ｍｍのＰＰ製の１−レーに６ケ充
填した。Apples after 1 to 1 hour are immersed in a mixed aqueous solution of sodium ascorbate (% ascorbic acid, 2% 1%), and the apple surface p I-1 is set to 2.8, and a PP with a width of 105 mm, a length of 180 mm, and a depth of 35 mm is prepared. 6 pieces were filled in a 1-ray made by the company.
トレーに充填したリンゴを炭酸ガス吸収剤（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１１．５ ｍｍ 、長さ１９０ｍｍ、深さ４０ｍｍ
のＣＰＰ／ＣＮ／ＬＤＰＥの深絞りトレー（酸素透過率
１ 、０ ｃｃ ／トレーー２４ｈｒ−ａｔｍ）に入れ
、蓋材としてＰＩＥＴ１０Ｎ／ＣＰＰフィルムを用いて
、Ｎ２ガス置換包装した。Apples filled in a tray with a carbon dioxide absorbent (Ageless C manufactured by Mitsubishi Gas Chemical Co., Ltd.) have a width of 11.5 mm, a length of 190 mm, and a depth of 40 mm, which have appropriate barrier properties.
The sample was placed in a CPP/CN/LDPE deep-drawn tray (oxygen permeability 1, 0 cc/tray 24 hr-atm), and N2 gas displacement packaging was performed using a PIET10N/CPP film as a lid material.
比較例１〜４
比較例１，２は、アスコルビン酸処理を省略した例であ
り、比較例３，４は、Ｎ２ガス置換包装を省略した例で
、これら比較例１〜４と製造工程との関係を第１表に示
す。Comparative Examples 1 to 4 Comparative Examples 1 and 2 are examples in which ascorbic acid treatment is omitted, and Comparative Examples 3 and 4 are examples in which N2 gas replacement packaging is omitted. The relationships are shown in Table 1.
（木頁以下余白）
第１表
実施例１〜４及び比較例１〜４において製造した各々カ
ットリンゴ製品１０パンクを１０°Ｃで１０日間保存し
たものを対象に、包材の膨張、異臭の発生、官能評価に
ついて試験を行った。(Margins below the wooden page) Ten pieces of cut apple products manufactured in Examples 1 to 4 and Comparative Examples 1 to 4 of Table 1 were stored at 10°C for 10 days, and the swelling of the packaging material and the abnormal odor were observed. Tests were conducted for generation and sensory evaluation.
その結果を第２表に示す。The results are shown in Table 2.
（木頁以下余白）
３
第２表により明らかなとおり、本発明の方法により製造
したカットリンゴ製品は、長期間の保存後も、包材の膨
張はなく、微生物等に起因する異臭の発生も生じず、す
ぐれた食感を有していた。(Left space below the wooden page) 3 As is clear from Table 2, 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, etc. It had an excellent texture.
Claims (1)
ィングし、該リンゴをアスコルビン酸水溶液および／ま
たはアスコルビン酸塩水溶液で処理し、該処理後のリン
ゴを適度な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カットリンゴの製造法。 ２、アスコルビン酸水溶液および／またはアスコルビン
酸塩水溶液の濃度が１〜５重量％である請求項１記載の
カットリンゴの製造法。 ３、適度な酸素バリアー性を有する容器の酸素透過度が
０．１〜１０ｃｃ／容器・２４ｈｒｓ・ａｔｍである請
求項１記載のカットリンゴの製造法。 ４、Ｎ＿２ガス置換包装は、炭酸ガス吸収剤を同封して
行われるものである請求項１記載のカットリンゴの製造
法。[Claims] 1. After washing the apple and peeling it if necessary, cutting the apple, treating the apple with an aqueous ascorbic acid solution and/or an aqueous ascorbate solution, and exposing the apple after the treatment to an appropriate amount of oxygen. A method for producing cut apples, which comprises storing the apples in a container having barrier properties and packaging them with N_2 gas exchange so that the residual oxygen concentration is 0.1% or less. 2. The method for producing cut apples according to claim 1, wherein the concentration of the ascorbic acid aqueous solution and/or the ascorbate aqueous solution is 1 to 5% by weight. 3. The method for producing cut apples according to claim 1, wherein the container has an appropriate oxygen barrier property and has an oxygen permeability of 0.1 to 10 cc/container/24 hrs/atm. 4. The method for producing cut apples according to claim 1, wherein the N_2 gas exchange packaging is performed by enclosing a carbon dioxide absorbent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21306689A JP2919862B2 (en) | 1989-08-21 | 1989-08-21 | How to make cut apples |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21306689A JP2919862B2 (en) | 1989-08-21 | 1989-08-21 | How to make cut apples |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0380044A true JPH0380044A (en) | 1991-04-04 |
| JP2919862B2 JP2919862B2 (en) | 1999-07-19 |
Family
ID=16632971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21306689A Expired - Fee Related JP2919862B2 (en) | 1989-08-21 | 1989-08-21 | How to make cut apples |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2919862B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5922382A (en) * | 1995-11-08 | 1999-07-13 | The University Of British Columbia | Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces |
| EP1254600A1 (en) * | 2001-05-02 | 2002-11-06 | Fruttidea S.r.l. | Process for preserving fresh fruit |
| CN103636764A (en) * | 2013-12-25 | 2014-03-19 | 天津绿新低温科技有限公司 | Method for preserving cut apple for ultra-long time by conditioning air |
-
1989
- 1989-08-21 JP JP21306689A patent/JP2919862B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5922382A (en) * | 1995-11-08 | 1999-07-13 | The University Of British Columbia | Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces |
| EP1254600A1 (en) * | 2001-05-02 | 2002-11-06 | Fruttidea S.r.l. | Process for preserving fresh fruit |
| CN103636764A (en) * | 2013-12-25 | 2014-03-19 | 天津绿新低温科技有限公司 | Method for preserving cut apple for ultra-long time by conditioning air |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2919862B2 (en) | 1999-07-19 |
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