JPH04365450A - Sherbet-flavored fruit and its production - Google Patents

Abstract

PURPOSE:To obtain the subject fruit, convertible into excellent articles even for articles other than the excellent articles and having a high-class feeling as a food for the summer season by peeling epidermis of a fruit leaving the whole sarcocarp and part of the epidermis, then forming cut lines, etc., taking out unnecessary materials, subsequently dipping the prepared fruit in a syrup, etc., and freezing the resultant fruit. CONSTITUTION:A fruit such as a melon or an apple with remaining epidermis in which the whole sarcoparp and part of the epidermis are left for holding an image of the original shape is formed from the aforementioned fruit. Taking out holes or cut lines for taking out unnecessary materials are then formed in the sarcocarp part. The unnecessary materials such as seeds are taken out therefrom and the resultant fruit is subsequently dipped in a sweetening agent such as syrup or honey and then frozen to afford the objective fruit.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention is directed to making fruits into summer foods, a method for producing sherbet-flavored fruits (including ice confectionery flavors), and sherbet-flavored fruits that can convert non-quality products into superior products. It is related to.

0002

BACKGROUND OF THE INVENTION Conventionally, the following technical documents have been published in which fruits, particularly melons, have been made into sherbet-flavored or similar ice sweets.

[0003] There is a method for producing a melon containing ice candy in Japanese Patent Application Laid-Open No. 61-293349.

[0004] The present invention has a structure in which the seeds inside the melon are removed, the pulp is removed, and a frozen confectionery such as ice cream is added to the removed pulp, and the pulp of the frozen confectionery is filled into the outer shell of the melon. be.

[0005] Furthermore, there is a manufacturing method in which ice cream is placed inside net melon, as disclosed in Japanese Patent Application Laid-Open No. 64-23854.

[0006] This invention involves freezing net melon, cutting the frozen net melon in half, and removing the seeds.
The cavity is filled with ice cream.

[0007] There is a method for producing persimmon fruit sherbet disclosed in Japanese Patent Application Laid-Open No. 2-16935.

[0008] The present invention has a structure in which the skin, septum and seeds are removed from a persimmon fruit, the persimmon is immersed in a solution of an acid component, dried, and then frozen.

[0009] It is true that the above-mentioned technical literature is aimed at expanding the consumption of fruits during the summer season.

0010

[Problem to be solved by the invention] The problem to be solved is that each of the above-mentioned inventions (hereinafter simply referred to as prior inventions):
The aim is to expand the consumption of fruits during the summer.
This point has been somewhat resolved.

[0011] However, since the fruit pulp is not frozen in its current state, it does not have the flavor of a fruit, especially a melon, and has a poor taste and flavor, as well as a lack of luxury.

[0012] Furthermore, structures in which ice cream is simply filled or fruit pulp is simply made into sorbet are difficult to eat and require a lot of effort to eat. Also, you can't taste the melon atmosphere. Possible issues include:

[0013]

[Means for Solving the Problems] Therefore, the present invention has a structure in which the fruit pulp is frozen in its current state, and the atmosphere of fruit, especially melon, can be fully exhibited, and the taste and flavor are extremely good. To make a sherbet fruit rich in luxury. Alternatively, according to the present invention, cuts are formed in the fruit pulp so that anyone can eat it simply and easily. For this purpose, we adopted the following configuration.

That is, the method for producing sherbet-flavored fruits of the present invention is to produce fruits such as melons, apples, persimmons, etc., with all of their pulp remaining and a portion of the fruit with its epidermis left in order to maintain its original image. a step of forming an extraction hole or a cut in the pulp part of the fruit with residual skin formed in this step to take out unnecessary substances such as seeds, and a step of removing unnecessary substances from the fruit with residual epidermis through the extraction hole. A step of taking out the unnecessary matter to be taken out, a step of soaking the fruit with the skin remaining from which the unnecessary matter has been removed in the above step in a sweetener liquid such as syrup, and a step of soaking the fruit with the skin remaining containing the sweetener produced in the soaking step. and a step of taking out and storing the frozen sherbet-flavored fruit.
A step of freezing the sweetener-containing skin-retained fruit produced in the soaking step, and the sherbet-flavored fruit of the present invention leaves all the pulp of fruits such as melons, apples, persimmons, etc.
In addition, in order to maintain the current image, a skin-retaining fruit is formed with the epidermis left in a part of the fruit, and an extraction hole or cut is formed to take out unnecessary substances such as seeds contained in the pulp of the epidermis-retaining fruit. Unwanted materials were removed from this fruit with residual skin through a removal hole, and then the fruit with residual skin was immersed in a sweetener liquid such as syrup, and the fruit with residual skin was frozen to produce the fruit containing the sweetener.

[0015]

[Operation] Next, the method for producing sherbet-flavored fruits of the present invention will be explained.

First, after washing fruits such as melons, apples, and persimmons, the epidermis of the fruit is left in its current form in an appropriate shape.

Specifically, the method includes a method of leaving the epidermis on the lower half using a peeling means such as a cutter or a kitchen knife, as shown in FIG. 2, a method of leaving the epidermis in a strip shape as shown in FIGS. A method of leaving the epidermis in a scattered manner as shown in No. 5 may be considered, but the method is not limited to this method. However, when considering the relationship between the cuts, FIGS. 2 and 5 are considered to be the most appropriate.

[0018] By the method described above, a fruit is formed in which the pulp of the fruit and the epidermis that maintains the outer shape of the fruit are partially left.

[0019] Next, take-out holes for removing unnecessary substances such as seeds, pulp, and some fruit juice (excluding the kernels in the case of apples, persimmons, etc.) are made as appropriate in the pulp part of the fruit with skin remaining formed in the previous step. At the same time, one or several places are provided in the fruit pulp,
Form one or several cuts.

[0020] By removing unnecessary materials from the removal hole of the fruit with skin remaining in which the removal hole and the cut have been formed, a processed fruit with the skin remaining in which the hollow portion and/or the cut has been formed is produced.

[0021] Therefore, the syrup prepared in advance,
The processed fruit with remaining skin is immersed in a sweetener solution such as a hot water bottle, so that the sweetener is sufficiently penetrated into the fruit pulp and the like.

[0022] In this soaking process, the sweetener-containing skin-retained fruit produced is immediately frozen, preferably at -5°C to
Freeze at -20°C.

[0023] The frozen sherbet-flavored fruit is taken out, vacuum packed or conventionally packaged, and then stored in a freezing room.

[0024] Then, at the time of over-the-counter sales, the products are transported and delivered in a frozen state.

[0025] After the sherbet-flavored fruit is slightly thawed, a knife or fork is inserted into the cut and the thawed sherbet-flavored fruit is cut into predetermined sizes.

[0026] After that, it is eaten in the same way as a conventional sherbet product.

[0027]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for producing sherbet-flavored fruits will be described below with reference to preferred drawings of the present invention.

First, fruit 1 such as melon, apple, persimmon, etc.
Wash thoroughly.

The epidermis 2 of the washed fruit 1 is left in its current form in an appropriate shape.

Specifically, as shown in FIG. 2, the epidermis 2 is removed from the lower half using a peeling means such as a cutter or knife (not shown).
3 to 4, a method of leaving the epidermis 2 in a strip shape as shown in FIGS. 3 and 4, and a method of leaving the epidermis 2 in a dotted manner as shown in FIG. 5, but the method is not limited. However, when considering the relationship between cuts, which will be described later, FIG. 2 is considered to be the most appropriate.

[0031] By the method described above, the pulp 3 of the fruit 1 is
In addition, a so-called skin-retaining fruit 11 is formed in which the skin 2 that retains the outer shape remains in a part.

[0032] Next, an extraction hole 4 is used to remove unnecessary materials such as seeds, pulp, and some fruit juice (excluding the kernel in the case of apples, persimmons, etc.) from the 3 parts of the pulp of the fruit 11 with skin remaining formed in the previous step. are provided at one or several appropriate locations, and one or several cuts 5 are formed in the pulp 3.

[0033] By removing unnecessary materials from the extraction hole 4 of the fruit with residual skin 11 in which the extraction hole 6 and the cut 5 have been formed, the processed residual skin with the cavity 6 and/or the cut 5 formed therein is removed. Fruit 12 is produced.

[0034] Therefore, syrup prepared in advance,
The processed fruit 12 with residual epidermis is immersed in the sweetener liquid 7, so that the sweetener is sufficiently penetrated into the fruit pulp 3.

[0035] In this soaking step, the sweetener-containing skin-retained fruit 13 produced is immediately frozen, preferably at -5
It is frozen via the freezing device 8 under conditions of .degree. C. to -20.degree.

[0036] This frozen sherbet-flavored fruit 1
After taking out 4 and vacuum packing or regular packaging,
Store in a freezer (not shown).

[0037] Then, at the time of over-the-counter sales, the products are transported and delivered in a frozen state.

After the sherbet-flavored fruit 14 is slightly thawed, a knife or fork is inserted into the cut 5,
Thawed sherbet-flavored fruit 13 to the specified size,
disconnect.

[0039] After that, it is eaten in the same way as a conventional sherbet product.

Further, the sherbet-flavored fruit 14 of the present invention is prepared by combining the fruit pulp 3 in its current state in a frozen state (this fruit pulp 3 in its current state).
This means that the shape is almost the same as the pulp of Fruit 1. ) and the epidermis 2 of various shapes or patterns with some of the epidermis in the present state (the epidermis in the present state refers to the epidermis of the fruit 1) left in part.

[0041] The sherbet-flavored fruit 14 has incisions 6 at one or several places so that it can be eaten easily and without much effort when defrosted.
is formed.

Reference numeral 4 in the figure is a removal hole for removing unnecessary materials such as seeds, pith, and kernels from the fruit 1.

[0043]

[Effects of the Invention] As explained above, the present invention has a structure in which fruit pulp is frozen in its current state, so that the atmosphere of fruit, especially melon, can be fully exhibited, and the taste and flavor can be extremely improved. To make a sherbet fruit that is good and rich in luxury.

[0044] Furthermore, in the present invention, since cuts are formed in the pulp, anyone can eat the fruit simply and easily.

Furthermore, since it was made into a sherbet-flavored fruit,
Combined with the above-mentioned effects, this will be of great help in increasing the sales volume of melons in the summer.

[0046] In addition, the present invention which adopts the above-mentioned structure solves the conventional problem that, for example, a fruit filled with ice cream or a structure in which fruit pulp is simply made into sorbet is difficult to eat and takes time to eat. Now, it has been improved.

[0047]Furthermore, there are problems with conventional sherbet fruits, which do not involve freezing the fruit pulp in its current state, namely, it does not have the flavor of fruit, especially melon, and the taste and flavor are inferior, and it does not have a luxurious feel. Problems such as poor performance are also solved by the present invention, which employs the above-described structure.

[Brief explanation of drawings]

FIG. 1 is a front view showing a melon as a representative example of fruits such as melons, apples, and persimmons.

FIG. 2 is a front view showing an example of a fruit with skin remaining.

FIG. 3 is a front view showing another example of a fruit with residual skin.

FIG. 4 is a front view showing another example of a fruit with skin remaining.

FIG. 5 is a front view showing still another example of a fruit with skin remaining.

FIG. 6 is a front view of the fruit with removal holes and cuts made in the fruit with skin remaining.

FIG. 7 is a schematic diagram illustrating a state in which a fruit with removal holes and cut skin remaining on the skin is immersed in a sweetener liquid.

FIG. 8 is a schematic diagram illustrating a state in which a fruit with remaining skin mixed with a sweetener is frozen.

FIG. 9 is a front view showing a sherbet-flavored fruit.

[Explanation of symbols]

1 Fruits 2 Epidermis 3. Pulp 4 Ejection hole 5 Cavity part 6 Cut 7 Sweetener liquid 8 Refrigeration equipment 11 Fruits with epidermal residue 12 Processed fruit with skin residue 13 Fruits containing sweeteners with residual skin 14 Sherbet flavored fruit

Claims (2)

[Claims] Claim 1: In order to leave all the pulp of fruits such as melons, apples, and persimmons, and to preserve their current image,
A step of forming a fruit with the epidermis remaining in a part of the fruit, a step of forming an extraction hole or a cut in the pulp part of the fruit with the epidermis remaining formed in this step to take out unnecessary substances such as seeds, and a step of forming a cut from the extraction hole to take out unnecessary substances such as seeds. , a step of removing unnecessary materials from the fruit with residual skin, a step of soaking the fruit with residual skin of the skin from which unnecessary materials have been removed in the step, in a sweetener liquid such as syrup; A method for producing a sherbet-flavored fruit, which comprises the steps of: freezing the sweetener-containing fruit remaining on the epidermis; and taking out and storing the frozen sherbet-flavored fruit. Claim 2: In order to leave all the pulp of fruits such as melons, apples, and persimmons, and to preserve their current image,
A fruit with residual epidermis is formed with the epidermis remaining in a part of the fruit, and an extraction hole or cut is formed to take out unnecessary substances such as seeds contained in the pulp of the fruit with residual epidermis, and the fruit is removed from the fruit with residual epidermis through the extraction hole. A sherbet-flavored fruit, which is prepared by removing unnecessary substances from the skin, then immersing the fruit with residual skin in a sweetener liquid such as syrup, and freezing the fruit containing the sweetener with residual skin.