JPH04299944A - Production of packed apple jelly - Google Patents

Abstract

PURPOSE:To obtain the title jelly having high freshness by sealing apples which are pretreated and then subjected to pH reduction and a jelly solution in a packing container, retaining for a fixed time and cooling and solidifying the jelly solution. CONSTITUTION:Apples which are cleaned, peeled, cut and treated with a mixed aqueous solution (preferably pH <=3.0) of an organic acid such as ascorbic acid or citric acid or an organic acid salt such as sodium ascorbate and a heat-treated jelly solution are packed into a packing container, sealed, retained for a fixed time and the jelly solution is cooled and solidified to give the objective jelly.

Description

[Detailed description of the invention]

0001

[Field of Industrial Application] The present invention relates to a method for producing packaged apple jelly, and more specifically, to a packaged apple jelly that can obtain highly fresh packaged apple jelly without impairing the original freshness, texture, nutritional components, etc. of apples. Relating to a manufacturing method.

0002

[Prior Art] In recent years, there has been a remarkable trend toward higher quality dessert products due to the so-called gourmet boom, and even in the field of fruit-containing jelly products, there is a demand for fresher, fresher, and more authentic flavors. Reflecting this growing trend, new types of products that have never existed before are being actively developed.

[0003] In the conventional method for producing fruit-containing jelly, the fruit as a raw material is filled with a jelly liquid into a packaging container, the container is sealed, and the entire container is sterilized by boiling to impart shelf life to the product. ing. This boil sterilization treatment is usually performed at a temperature of 85° C. or higher for about 20 minutes. On the other hand, as a method that does not involve boil sterilization treatment, a method is used in which the raw fruit is pickled in sugar by increasing the sugar content of the jelly liquid to 60 Brix% or more.

0004

[Problems to be Solved by the Invention] However, among the conventional fruit-containing jelly production methods, fruit-containing jelly, especially apple jelly, obtained by boiling sterilization treatment suffers from a decrease in the freshness of apple pulp due to high-temperature treatment. The original freshness and texture of raw apples are significantly impaired, as well as the various vitamins and other valuable nutritional components contained in fresh fruit are destroyed, so apple jelly products are becoming more premium. The problem was that it was extremely difficult to do so.

On the other hand, in apple jelly obtained by a method in which the sugar content of the jelly liquid is 60 Brix% or more,
Since it is similar to so-called candied apple jelly, there is a problem that the original taste and flavor of the fruit is completely lost, and it becomes a different product that can be distinguished from ordinary apple jelly. Therefore, in order to fundamentally solve these problems with apple jelly products, the inventor of the present invention has conducted extensive studies and found that by performing specific treatments, boiling sterilization treatment and so-called sugar pickling are possible. It has been discovered that a new type of apple jelly product can be obtained that avoids this problem and sufficiently retains the original freshness of apples.

The present invention has been made based on the above-mentioned circumstances, and an object of the present invention is to provide a new type of apple jelly that can use raw apples, has high freshness, and is full of freshness. The object of the present invention is to provide a method for producing packaged apple jelly by which a product can be obtained.

[0007]

[Means for Solving the Problems] The gist of the present invention for achieving the above object is that after washing, peeling, and cutting, treatment is performed with an organic acid or an aqueous solution of an organic acid/organic acid salt mixture. Apples whose pH has been lowered by this method and a jelly liquid subjected to heat sterilization are filled into a packaging container, sealed and held for a certain period of time, and then the jelly liquid in the packaging container is cooled and solidified. This is a method for producing packaged apple jelly.

Specifically, packaged apple jelly is produced as follows. That is, first, raw apples are washed. This washing removes many germs adhering to the surface of the outer skin of the raw apples. This washing may be performed with water, or with an organic acid aqueous solution or an organic acid/organic acid salt mixed aqueous solution. It is also effective to sterilize the raw apple by immersing the raw apple in an organic acid aqueous solution to bring the surface of the raw apple to a low pH. Here, examples of organic acids and organic acid salts that can be used in the organic acid aqueous solution or organic acid/organic acid salt mixed aqueous solution include aascorbic acid, citric acid, sodium ascorbate,
Examples include sodium citrate.

[0009] Next, the raw apples are peeled, the core removed, and then cut into an easy-to-eat shape. In the method for producing packaged apple jelly of the present invention, the cut apples are then treated with an organic acid aqueous solution or an organic acid/organic acid salt mixed aqueous solution to sufficiently lower the pH of the surface of the pulp.

[0010] The organic acid and organic acid salt used at this time are:
Any type of material can be used as long as it can make the pH of the aqueous solution usually 3.5 or less, preferably 3.0 or less, and specifically, ascorbic acid, citric acid, malic acid, Examples include sodium ascorbate, sodium citrate, potassium ascorbate, potassium citrate, and mixtures thereof. Among these, ascorbic acid, citric acid, and mixtures thereof are preferable as the organic acid, and sodium ascorbate, sodium citrate, and mixtures thereof are preferable as the organic acid salt.

[0011] Such treatment with an organic acid aqueous solution or an organic acid/organic acid salt mixed aqueous solution is usually carried out by a method of immersing the cut apple pulp in the organic acid aqueous solution or the organic acid/organic acid salt mixed aqueous solution. However, for example, a method of directly spraying the organic acid aqueous solution onto the cut apple pulp may be used, and any appropriate means can be used. For example, when cutting apple pulp is immersed in the above-mentioned organic acid aqueous solution, the immersion time varies depending on the size of the cutting, the pH of the aqueous solution, etc., so it is difficult to determine it unconditionally. It takes about 30 minutes.

In the method of the present invention, the apple pulp, which has been treated with an organic acid aqueous solution or an organic acid/organic acid salt mixed aqueous solution as described above to sufficiently lower the pH, is usually placed in a packaging container. It is preferable to fill the container containing apples with an appropriate jelly liquid that has been heat-treated according to a conventional method. The filling order can be changed as appropriate.

[0013] In the method of the present invention, any packaging container can be used, such as cans, bottles, thermoplastic resin cups and trays, etc., but there are some limitations in terms of simplicity, ease of disposal, cost, etc. Cups and trays made of thermoplastic resin are suitable. Here, the thermoplastic resin cup/tray may be one molded into an appropriate shape using thermoplastic resin such as polyolefin, polyester, polyamide, or a sheet or laminated sheet made of these thermoplastic resins. Any shape-molded material can be suitably used. Cups and trays with oxygen barrier properties can also be suitably used to prevent quality deterioration due to oxidation.

[0014] The jelly liquid is prepared by dissolving in water a jelly component made of appropriate materials such as gelatin, agar, pectin, carrageenan, etc., and a sweetener component such as sugar. For example, it is possible to blend auxiliary raw materials such as quality improvers and seasonings. In the method of the present invention, the jelly liquid is heat sterilized and then filled into the above-mentioned packaging container. In order to sterilize undesirable bacteria that may be present, and to prevent the germination of spores of heat-resistant bacteria, it is usually preferable to perform heat sterilization treatment at 120° C. for 4 minutes or more. However, if the pH of the jelly solution is 4.0 or lower, spores of heat-resistant bacteria can no longer germinate, so sterilization is possible even at 65° C. for 10 minutes or more.

[0015] When filling the above-mentioned packaging container with the jelly liquid that has been heat sterilized, it is usually preferable to hot-fill at a temperature of 80°C or higher, and hot-filling at a temperature of 85°C or higher is preferable. is particularly preferred. This is because hot filling at a temperature of 80°C or higher achieves sterilization of the surface of the apple pulp, whose surface pH has been lowered by the above-mentioned treatment, and the packaging container. This is because a more sufficient sterilizing effect can be obtained. Note that the jelly liquid can be filled hot at a temperature of 80° C. or higher as described above, and the preservability can be further improved by filling the packaging container to its full capacity. In other words, a lid material is normally used to seal the packaging container, but if the jelly liquid is filled to the full, the oxygen remaining in the packaging container will be removed and the apple jelly will remain in the headspace during storage. This is because it prevents oxidation due to oxygen, and also prevents the growth of mold that may enter the packaging container as fallen bacteria when filling the jelly liquid.

Examples of the material for forming the lid include films made of thermoplastic resins such as polyolefin, polyester, and polyamide, or laminated films thereof. In addition, in order to prevent deterioration due to oxidation,
For example, a laminated film with an oxygen barrier material such as aluminum foil, aluminum vapor deposited film, vinylidene chloride coated film, etc. can also be suitably used.

In the method of the present invention, after the packaging container is sealed as described above, the packaging container is held for a certain period of time to sterilize the apple pulp and the packaging container. Here, the reason why the sealed packaging container is held for a certain period of time is to ensure the sterilization of the lid material. Therefore, it is usually preferable to hold the sealed packaging container upside down for a certain period of time. Alternatively, it may be held in a rotating state for a certain period of time, for example.

The holding time of the sealed container varies depending on the type and condition of the raw material, the type and form of the packaging container, etc., but is usually set in the range of 10 seconds to 120 seconds. If this holding time is less than 10 seconds, the lid material may not be sterilized sufficiently, and if it is held for more than 120 seconds, the freshness of the fruit will decrease and the original freshness and texture of the apples will be lost. Sometimes.

Next, the jelly liquid is cooled and solidified. There are no particular restrictions on the method that can be used for this cooling and solidification, such as immersing a sealed packaging container in running water, or immersing it in ice water. Any method such as dipping a sealed packaging container can be suitably employed. The packaged apple jelly produced as described above is a new type of fruit-containing jelly product that retains the original freshness, texture, nutritional components, etc. of apples.

[0020]

EXAMPLES Next, examples of the present invention will be shown and the present invention will be explained in more detail. (Example 1) Raw apples were thoroughly washed with water, peeled, and cores were removed and then cut into 16 pieces.

Next, the cut apples were immersed in a 2% ascorbic acid aqueous solution for 15 minutes to bring the surface pH of the apple pulp to 2.9, and then placed in a polypropylene (PP) tray with a diameter of 80 mm and a depth of 50 mm. (Oxygen permeability: 2.5cc/24hr・atm)
Filled with water. On the other hand, carrageenan (manufactured by Dainippon Pharmaceutical Co., Ltd., “
A jelly solution prepared by heating and dissolving 42 g of "Gelmate BS") and 510 g of white sugar in 2.1 liters of distilled water and then adding citric acid to adjust the pH to 3.7 at a temperature of 95.
℃ for 5 minutes, and after cooling to a temperature of 80℃, the jelly liquid was fully filled into the tray containing apples, and the tray was further filled with polyvinylidene chloride coated stretched nylon (KON). Oriented polypropylene (CP
P) The lid material made of film was heat-sealed and sealed.

[0022] After that, the above tray was inverted and held for 30 seconds, and then cooled in running water for 2 hours to solidify the jelly liquid, and then left overnight at a temperature of 3°C to produce packaged apple jelly. did. The manufacturing conditions are shown in Table 1. Table 2 shows the storage test results when 10 packs of packaged apple jelly were manufactured in the same manner and stored for one month at a temperature of 10°C. In addition, the sensory evaluation was performed on samples in which no microorganisms were generated by a panel test.

[0023]

[Table 1]

[0024]

[Table 2]

(Example 2) One apple was washed, peeled, and cut in the same manner as in Example 1 above.
% citric acid and 1% sodium ascorbate for 15 minutes to bring the pH of the surface of the apple pulp to 2.9. After that, a polypropylene (PP)/ethylene vinyl alcohol copolymer resin with a diameter of 80 mm and a depth of 50 mm was prepared. (E
Four of the apple pulps were filled into a tray made of a three-layer laminated sheet of VOH)/polypropylene (PP) (oxygen permeability: 0.1 cc/24 hr/atm).

On the other hand, 42 g of carrageenan (manufactured by Dainippon Pharmaceutical Co., Ltd., "Gelmate 85") and 510 g of white sugar were heated and dissolved in 2.1 liters of distilled water, and then heat sterilized in an autoclave at 120° C. for 5 minutes. After cooling to a temperature of 80°C, the jelly liquid was fully filled into the tray containing the apples, and the tray was further filled with polyvinylidene chloride coated stretched nylon (KON)/unstretched polypropylene (C
A lid material made of PP) film was heat-sealed and sealed.

[0027] After that, the above tray was inverted and held for 30 seconds, and then cooled in running water for 2 hours to solidify the jelly liquid, and then left overnight at a temperature of 3°C to produce packaged apple jelly. did. The manufacturing conditions are shown in Table 1. In addition, Table 2 shows the results of a storage test conducted under the same conditions as in Example 1.
Shown below. (Example 3) Four trays of apple pulp were filled in the same manner as in Example 2 above.

On the other hand, 42 g of carrageenan (manufactured by Dainippon Pharmaceutical Co., Ltd., "Gelmate BS") and 510 g of white sugar were heated and dissolved in 2.1 liters of distilled water, and then citric acid was added to adjust the pH to 3.6. After the jelly liquid was heat-treated at a temperature of 95°C for 5 minutes, it was cooled to a temperature of 80°C, and then the jelly liquid was fully filled into the tray containing apples, and the tray was further filled with polyvinylidene chloride coated stretched nylon (
A lid material made of KON)/non-oriented polypropylene (CPP) film was heat-sealed and sealed.

[0029] After that, the above tray was inverted and held for 30 seconds, and then cooled in running water for 2 hours to solidify the jelly liquid, and then left overnight at a temperature of 3°C to produce packaged apple jelly. did. The manufacturing conditions are shown in Table 1. In addition, Table 2 shows the results of a storage test conducted under the same conditions as in Example 1.
Shown below. (Comparative Examples 1 to 5) 10% each under the manufacturing conditions shown in Table 1
A packaged apple jelly was produced, and a storage test was conducted on the obtained packaged apple jelly under the same conditions as in Example 1 above. The results are shown in Table 2. As is clear from Table 2 of the results, it was confirmed that according to the method of the present invention, packaged apple jelly that retains the original taste and flavor of apples and can be stored for a long period of time was obtained.

[0030]

[Effects of the Invention] As detailed above, according to the present invention,
By using raw apples, we do not sterilize the apples by boiling them or increase the sugar content of the jelly liquid to create so-called candied apples.The original freshness of the apples is sufficiently maintained and the apples are full of freshness. It is possible to provide a method for producing packaged apple jelly, which can easily and inexpensively obtain apple jelly whose texture, nutrients, etc. are not impaired and which has excellent preservability.

Claims (1)

[Claims] Claim 1: After washing, peeling, and cutting, apples are treated with an organic acid or a mixed aqueous solution of an organic acid and an organic acid salt to lower their pH, and a jelly liquid that has been heat sterilized is prepared. A method for producing packaged apple jelly, which comprises filling a packaging container, sealing it, holding it for a certain period of time, and then cooling and solidifying the jelly liquid in the packaging container.