JPH04237456A - Preparation of food utilizing raw fruit - Google Patents

Abstract

PURPOSE:To easily prepare a large amount of the subject food preservable over a long period by disinfecting microorganisms attached to the surface of a raw fruit such as banana and muskmelon and combining the fruit with other food raw materials. CONSTITUTION:A raw fruit such as banana, mango, pineapple, muskmelon, watermelon and orange is immersed in or washed with an alcohol solution having a concentration of preferably >=40% to disinfect the microorganisms attached to the surface of the fruit. The disinfected raw fruit is combined with other food raw materials such as compounded raw material solution for dessert jelly and raw cream to obtain the objective food such as shortcake, fruit parfait and fruit dessert jelly.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] This invention relates to a method for producing foods using fresh fruits, such as fruit dessert jelly and shortcakes, and provides foods using fresh fruits that have a good shelf life. sometimes used.

0002

BACKGROUND OF THE INVENTION Foods made from fresh fruit include, for example, fruit dessert jelly, shortcake, fruit parfait, and fruit snacks, which are particularly popular among young women. However, foods made from such raw fruits have poor shelf life, as the fruit quickly discolors, the tissue softens, and sometimes deteriorates due to fermentation. By the way, when we measured the number of bacteria in fruit dessert jelly sold at a department store, as shown in Test Example 1, there were cases where the number of viable bacteria exceeded 107, or where Escherichia coli and yeast were present. . According to the experience of the present inventors, when the number of bacteria reaches 10 6 to 10 7 , a fermented odor occurs and the fresh flavor of the fruit is lost. Therefore, such commercially available fruit dessert jelly is considered to have a marginal bacterial count to be eaten as is, and some people may experience a fermented odor.

According to the knowledge obtained by the inventors of the present invention, as shown in Test Example 2, a large number of microorganisms such as yeast and bacteria were attached to the epidermis of fresh fruit. Moreover, the type and number of microorganisms attached to the fruit differed greatly due to factors such as the type of fruit, production area, ripeness, season, and post-harvest history. In other words, in the results of Test Example 2, 104 to 106 yeasts were attached, but even if the fruit is of the same type, the number of yeasts is 106 to 10 if the season and production area are different.
Yeast number 8 may also be attached.

[0004] Therefore, if such fruits are used whole, or if they are cut with the skin or peeled, microorganisms on the epidermis may adhere to tools such as knives, hands, etc., and cause damage to the cut surface or peeled fruit. There is a risk that microorganisms that have spread to surfaces and other surfaces may multiply in foods made from raw fruits, making it difficult to preserve them for long periods of time even when stored in a low-temperature place such as a refrigerator. In other words, although storage at low temperatures is effective to some extent, fermentation by bacteria and yeast that grow at low temperatures has often been observed. As a result, food products made from fresh fruit are difficult to store for long periods of time, and must be produced in quantities that can be sold in stores each day, which is not only time-consuming, but also difficult to produce and sell in large quantities, making them expensive. became.

[0005]

[Problem to be solved by the invention] This invention attempts to improve the preservability of foods made from fresh fruits, which have traditionally had poor preservability, without using preservatives. This allows food to be prepared in advance using fresh fruit and served in small portions upon request, thereby saving time and effort, while also making it possible to produce in large quantities and package and sell fixed amounts. It also provides products that consumers can use with peace of mind.

[0006]

[Means for solving the problem] The inventors of this invention
We conducted research to develop a method to increase the shelf life of foods using raw fruits, and discovered that there are many types of microorganisms attached to the surface of raw fruits, for example, as seen in Test Example 3. In addition, they discovered that sterilization and removal can be easily carried out by immersing them in an alcohol solution (in this specification, ethyl alcohol solution, the same applies hereinafter), and completed this invention. That is, in this invention, microorganisms adhering to the surface of raw fruits are sterilized and removed before use in foods using raw fruits.

[0007] The food using raw fruit of this invention is:
Refers to foods that combine raw fruit with other food ingredients, such as fruit dessert jelly, shortcake, fruit parfait, and fruit snacks, such as cut fruit or cut fruit soaked in syrup that is removed from the syrup before use. Fruits that are used as they are without being combined with other food materials are not covered by this invention. The raw fruit used here can be anything that is generally used in foods that use raw fruit, such as bananas,
Any fruit can be used, including tropical fruits such as mango and pineapple, melons such as cantaloupe, watermelon, and prince melon, citrus fruits such as orange and grapefruit, and strawberries, peaches, apples, kiwifruit, pears, grapes, and muscats.

[0008] These fresh fruits are used after sterilizing and removing microorganisms adhering to their surfaces. Microorganisms adhering to the surface of raw fruit can be sterilized and removed by methods such as immersing the raw fruit in an alcoholic solution of 40% or more, or washing the fruit with an alcoholic solution.

At this time, it is effective to treat fruits with relatively smooth surfaces, such as tangerines and apples, with alcohol solution while the skin remains, but fruits with relatively deep grooves in the epidermis, such as pineapples, are effective. A sufficient sterilization effect may not be obtained for fruits with . In such cases, remove the outer skin of the fruit by treating the skin with tools such as a knife or pine cutter, or your fingers, etc., with an alcohol solution, or remove the inedible core and extract the skinless fruit. Then, treat the surface with an alcohol solution. When treated in this way, the pulp comes into direct contact with the alcohol solution, and there is a risk that the alcohol will penetrate into the pulp. Therefore, the time for treatment with the alcohol solution should be shortened, and the alcohol solution adhering to the surface should be drained immediately after processing. It is preferable to wash and remove with sterilized water such as water.

[0010] When processing with an alcohol solution, if the alcohol concentration is low, the intended purpose may not be achieved, so use an alcohol solution with a concentration of 40% or more. Furthermore, it is desirable to use an alcohol solution with a concentration of 80% or less, since the quality of the fruit may deteriorate due to dehydration or decolorization of the surface of the fruit, or dissolution of aromatic components.

[0011] Next, the raw fruit from which microorganisms on the surface have been sterilized is used as it is, or aseptically peeled or cut and combined with other food materials to produce a food using the raw fruit. Aseptic peeling and cutting here means processing under conditions that prevent the adhesion of bacteria as much as possible, and it does not necessarily require sterile conditions in the strict sense of the word to be processed in a sterile room or sterile booth. There isn't. In other words, tools such as knives and cutting boards used for peeling and cutting, as well as hands, are cleaned and disinfected with alcohol solution, taking care to prevent microorganisms floating in the air or falling from above from attaching to them in a short period of time. can significantly control microorganisms. Also,
Other food materials refer to, for example, food materials that are combined with raw fruit solutions such as raw material solutions for dessert jelly, whipped cream, cake stands, bean paste, and mochi, etc., and these food materials and processing By combining it with fresh fruit, it is possible to produce foods using raw fruit such as fruit-containing dessert jelly, shortcake, and strawberry daifuku. In this way, by sterilizing and removing microorganisms attached to the surface of raw fruits before using them in food products, it has become possible to preserve the fruits for a longer period of time than ever before.

Next, a test showing the effects of the present invention will be explained. Test Example 1 A commercially available fruit-containing dessert jelly that was distributed chilled and sold at department stores was purchased, and its general viable bacterial count, yeast, mold, and coliform counts, and product pH were measured. Table 1 shows the results. Note that these products have a best-before date of 2 days after production, and the products were measured on the 2nd day after production. Table 1 Bacteria count, coliform group, and acidity of commercially available fruit jelly

[
Test Example 2 Table 2 shows an example of the results of measuring the number of yeast bacteria attached to the epidermis of commercially available fruits. In addition, the number of bacteria is determined by washing the surface of the fruit with a certain amount of sterile saline.
It was calculated as the number of bacteria per ml. Table 2 Example of the number of yeast bacteria attached to the epidermis of fruit

00
14] Test Example 3 Sterilization removal effect Alcohol solution immersion Fresh fruits of the different types shown in Table 3 were immersed in a 40% alcohol solution for 1 minute with their skins on, then taken out and the yeast adhering to the surface was removed. The number of bacteria was measured. At the same time, the number of yeast bacteria adhering to the surface of the fruit that had not been treated with the alcohol solution was also measured. Table 3 shows the results of each measurement. In addition, the number of yeast bacteria on the fruit surface is determined by washing the surface of fruit that has not been soaked in alcohol solution and fruit that has been soaked in alcohol solution using the same amount of sterile physiological saline, and determining the number of yeast bacteria contained in the washed physiological saline. The number of yeast bacteria present was measured. The number of bacteria was determined as the number of bacteria per ml of physiological saline washed away.

Table 3 Effect of immersion in alcohol solution on the number of yeast bacteria (number/g)

[0016]

[Example 1] Lychees, oranges, grapefruits, bananas and apples were immersed in a 55% alcohol solution for 2 minutes with their skins on, and then washed with water. On the other hand, containers, knives, gloves,
After spraying 70% alcohol on hands and fingers, the fruit was peeled and cut into pieces that could be eaten in one bite, except for the lychee. Next, each piece of fruit was placed in a 200 ml polypropylene container, and a 60°C jelly solution was poured over it. After the fruit pieces were completely submerged in the jelly solution, the lid was covered, and the container was cooled to form fruit jelly. I got it. The total weight of the fruits used at this time was approximately 100 g. In addition, the following formulation of the jelly liquid was used.

[0017] Composition of jelly liquid (per 100 parts of jelly liquid) This fruit jelly is a pale yellow transparent jelly containing peeled and cut raw fruits, and it looks pleasant and tastes like jelly when eaten. It was a very pleasant combination of flavor and fresh fruit taste.

[0018] In addition, as a result of storing the fruit jelly at 6°C, 10°C, and 25°C together with fruit jelly obtained by the same treatment except that the fruit was only washed with water without being treated with an alcoholic solution, the fruit was treated with an alcoholic solution. Fruit jelly is kept at 6℃ for 14 days.
Even after storing for 7 days at 10℃ and 2 days at 25℃, the fruit jelly had a fresh fruit flavor and was edible. day, 2
If stored at 5°C for more than one day, a fermented odor will develop and the fresh fruit flavor will be lost. Further, the number of yeast bacteria at this time was measured, and the results were as shown in Table 4.

Table 4 Number of yeast bacteria in fruit jelly (number/
g)

[0020]

[Example 2] Strawberries (Nyoho variety) were immersed in a 60% alcohol solution for 1 minute, washed with tap water, the stems were removed using a knife cleaned with the alcohol solution, and 200 g was placed in a 500 ml polystyrene tray. Next, a 40° C. jelly solution was injected until the strawberries were completely covered and submerged in the jelly solution, and the strawberries were cooled with a lid on to obtain a strawberry fruit jelly. The jelly liquid used at this time had the following formulation. Composition of jelly liquid (per 100 parts of jelly liquid) This strawberry fruit jelly is a fun fruit jelly that you have never seen before, with whole strawberries inside a pale red transparent jelly. .

[0021] Strawberries obtained by processing in the same manner, except that strawberries that were not soaked in alcohol solution but washed with tap water were used, and the stems were removed using a knife that was not washed with alcohol solution. Indoors in winter with fruit jelly (6~
When stored at 13°C, the fruit jelly made from strawberries treated with an alcohol solution retained its fresh strawberry flavor even after 10 days, but the fruit jelly made from strawberries simply washed with tap water retained its fresh strawberry flavor after 7 days. It developed a fermented odor and became unfit to eat. Further, the number of yeast bacteria at this time was as shown in Table 5. Table 5 Number of yeast bacteria in strawberry fruit jelly (pieces/g)

[0022]

[Example 3] Cut the top and bottom of a pineapple using a knife cleaned with a pharmacopoeial alcohol solution, remove the outer skin and core using a pine cutter whose blade has been cleaned with a pharmacopoeia alcohol solution, and cut into a cylindrical shape. % alcohol solution for 40 seconds and immediately washed with tap water. Next, using a knife sprayed with a pharmacopoeial alcohol solution, the cylindrical pineapple was vertically divided into 8 equal parts, and further cut into 1.5 cm thick pieces. Place this cut pineapple in a transparent glass container and
A jelly solution heated to 0°C was poured over the top, added until it completely covered the cut pineapple, covered with a lid, and cooled to obtain pineapple fruit jelly. The composition of the jelly liquid used at this time was as follows. Composition of jelly liquid (per 100 parts of jelly liquid)

0023
]Also, when stored in a storage at 10℃ with pineapple fruit jelly treated in the same way except for using pineapple that was not treated with alcohol, the pineapple treated with alcohol remained fresh even after 7 days. However, on the third day, those not treated with alcohol had no fermentation odor, but the fresh flavor had been lost. Table 6 shows the changes in the number of bacteria when stored for 10 days.

Table 6 Preservation test results of pineapple fruit jelly (pieces/g)

Claims (2)

[Claims] 1. A method for producing food using raw fruits, which comprises sterilizing and removing microorganisms attached to the surface of raw fruits before combining them with food materials. 2. The method according to claim 1, wherein the sterilization and removal of microorganisms adhering to the surface involves soaking or washing the raw fruit in an alcoholic solution containing 40% (by weight, the same applies hereinafter) or more. A method of manufacturing food using raw fruit.