JPH0499439A - Preparation of syrup pickle of sweet shucked japanese summer orange - Google Patents

Abstract

PURPOSE:To obtain the subject syrup pickle having excellent preservability and freshness by sealing shucked fruit of sweet Japanese summer orange having reduced bacterium number on the surface and a syrup solution subjected to heat sterilizing treatment having a fixed temperature or more in a packing vessel under a specific condition and holding for a fixed time. CONSTITUTION:Shucked fruit of sweet Japanese summer orange is subjected to dipping treatment in an aqueous solution of ascorbic acid and/or citric acid at 75-98 deg.C for 1-10sec after washing and shucking to reduce pH of the fruit to <=4.0 and reduce bacterium number on the surface. Next, the resultant shucked fruit and a suitable syrup solution at >=80 deg.C subjected to heat sterilization are sealed in a packing vessel composed of PE, etc., and held for a fixed time (preferably 10-60sec) to afford the aimed syrup pickle.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing peeled sweet summer mandarin oranges pickled in syrup. This invention relates to a method for producing highly fresh packaged sweet summer mandarin oranges pickled in syrup.

[Conventional technology]

In recent years, there has been a noticeable trend toward higher-quality dessert products due to the so-called gourmet boom, and there is a growing trend toward preferring authentic flavors that are full of freshness and freshness when it comes to fruits preserved in syrup used in desserts. Reflecting this growing strength, there is active competition to develop new types of products that have never existed before.

By the way, in conventional fruit syrup pickling, in order to impart preservability, raw fruits are filled with syrup into a packaging container, sealed, and then boiled and sterilized at 85°C.
This is a common manufacturing method in which the fruit is heated for about 20 minutes, and products that are usually soaked in syrup 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 syrup liquid is set to 60 Brix% or more, so-called sugar pickling.

[Problem to be solved by the invention]

By the way, among the conventional techniques mentioned above, boil-sterilized sweet summer mandarin oranges pickled in syrup is treated at high temperature, so the freshness of the fruit is significantly reduced, and the original freshness of the raw fruit is lost.
Not only the texture is lost, but also the various vitamins and other valuable nutritional components contained in the fresh fruit are destroyed, making sweet summer mandarin oranges pickled in syrup an essential problem that makes it extremely difficult to upgrade the product. There was.

In addition, sweet summer mandarin oranges pickled in syrup with a sugar content of 60 Brix% or more is similar to so-called sugar pickling, and not only does it lose the original taste and flavor of the fruit, but it also has the problem of losing the original taste and flavor of the fruit. There was a problem in that it became a separate product that was distinct from sweet summer mandarin syrup pickles.

It is an object of the present invention to solve these conventional problems and provide a method for producing packaged sweet summer mandarin oranges pickled in syrup that maintains their raw state and is highly fresh.

[Failure to solve the problem]

In order to achieve the above object, the present inventors have investigated various measures to solve these problems in pickling peeled sweet summer mandarin oranges in syrup, such as increasing the sugar content of the syrup liquid to make so-called sugar pickling, and boil sterilization. As a result of intensive research and development to develop a new type of peeled Amanatsu mandarin syrup pickled that sufficiently preserves the original freshness of Amanatsu mandarin oranges by avoiding the treated with an aqueous solution, its p
The conventional problems can be completely solved by sealing peeled Amanatsu mandarin oranges with reduced H content and a heat-sterilized appropriate syrup solution at 80°C or higher in a packaging container and then holding the container for a certain period of time. This discovery led to the completion of the present invention.

In other words, the present invention uses so-called Amanatsu mandarin oranges in their raw state without sterilizing the peeled Amanatsu mandarin oranges by boiling them, or by increasing the sugar content of the syrup liquid to make them candied. The present invention makes it possible to provide a new method for producing peeled sweet summer mandarin oranges pickled in syrup and a product thereof. Peeled sweet summer mandarin oranges that have been washed and peeled and then treated with an aqueous ascorbic acid and/or citric acid solution to lower the pH and reduce the number of bacteria on the surface, and an appropriate syrup solution heated and sterilized at 80°C or above. The gist of this article is a method for producing peeled sweet summer mandarin oranges pickled in syrup, which is characterized in that the peeled mandarin oranges are preserved in syrup for a certain period of time after being sealed in a packaging container.

[For production]

In order to achieve the object of the present invention, the configuration of the present invention is as follows: After washing and peeling, the skin is treated with an aqueous solution of ascorbic acid and/or citric acid, and its peptidic acid is treated with an aqueous solution of ascorbic acid and/or citric acid.
The basic idea is to seal the peeled sweet summer mandarin oranges with reduced H content and a heat-sterilized syrup solution of 80''C or higher in a packaging container, and then hold them for a certain period of time.

Amanatsu mandarin oranges, which are the raw material, generally have a large number of bacteria attached to the surface of the outer skin of the fruit, so they must be thoroughly washed and peeled before use.

There are 7 methods for processing Amanatsu mandarin oranges after washing and peeling.
It is preferable to immerse in an aqueous solution of ascorbic acid and/or citric acid at 5°C to 98°C for 1 to 10 seconds.
Methods such as immersion in an aqueous solution of ascorbic acid and/or citric acid at room temperature, method of directly spraying an aqueous solution of ascorbic acid and/or citric acid, etc., lower the surface pH of Amanatsu mandarin oranges after washing and peeling, and reduce the number of bacteria. If so, any appropriate means may be used.

Amanatsu mandarin oranges treated with ascorbic acid and/or citric acid aqueous solution to lower the surface pH and reduce the number of bacteria on the surface were filled into a packaging container, and the container containing the amanatsu mandarin oranges was heat sterilized by a conventional method. It is also possible to change the filling order as necessary, such as filling a suitable syrup liquid or filling the sweet summer mandarin orange and the syrup liquid at the same time.

Appropriate packaging containers such as metal cans, glass bottles, and thermoplastic resin containers can be used, but thermoplastic resin containers are preferred in terms of cost and handling.

There are no particular restrictions on thermoplastic resin containers as long as they have sufficient oxygen barrier properties for storage, but molded products made of polyethylene, polypropylene, polyester, polystyrene, or a laminate thereof may be used, for example. Containers coated with vinylibine chloride, saponified ethylene acetate picopolymer, or vinylidene chloride can be used as appropriate or in order to improve oxygen barrier properties.

There are no particular restrictions on the syrup liquid, and the sugar concentration is 30Br in order not to impair the original flavor of Amanatsu mandarin oranges.
ix% or less, ascorbic acid and/or citric acid is added, and the pH is preferably 4.0 or less. It goes without saying that other suitable quality improvers and auxiliary raw materials for seasonings may be added.

The purpose of heating and sterilizing syrup liquid is to sterilize bacteria contained in syrup components, such as sugar. To sterilize heat-resistant spores, heating must be performed at 120°C for at least 4 minutes. However, since heat-resistant spores cannot germinate if the pH of the syrup liquid is 4.0 or less, the syrup liquid can be sterilized even by heating at 90° C. for 5 minutes or more.

When filling heat-sterilized syrup liquid into packaging containers,
It is preferable to perform hot filling at a temperature of 80°C or higher. The reason why the syrup liquid is hot filled at 80℃ or higher is to lower the surface pH and sterilize the surface of the Amanatsu mandarin oranges and the inside of the packaging container, which has reduced the number of bacteria.In order to obtain a sufficient sterilization effect, Particularly preferred are temperatures above 85°C.

In the syrup filling process, the preservation effect can be further enhanced by hot filling at 80° C. or higher and by drip filling within 5% of the head space gas amount or container volume within the packaging container.

The subsequent sealing process for the packaging container involves using a lid material made of any material such as thermoplastic resin or metal, fitting the molded lid, tightening the metal lid, and tightening the screw cap to seal the packaging body made of thermoplastic resin. It can be sealed by an appropriate method such as heat sealing, but this is done by dropping the headspace gas mentioned above and sealing it to remove the oxygen inside the packaging container and prevent the Amanatsu mandarin oranges from growing during storage. This is to prevent oxidation due to oxygen in the head space, and to prevent the growth of mold that may enter the packaging container as fallen bacteria during filling.

After filling the packaging container with sweet summer mandarin oranges and syrup liquid and filling the head space, the container is sealed and held for a certain period of time to sterilize the surface of the fruit and the packaging container, or the packaging container is inverted and held for a certain period of time. This is to ensure the sterilization of the lid material, and it is preferable to hold the lid material for 10 seconds to 60 seconds. Generally, if it is held for less than 10 seconds, the sterilization may not be sufficient, and if it is held for more than 60 seconds, the freshness of the fruit may decrease, and the original freshness and texture of sweet summer mandarin oranges will be lost, which is not preferable. The holding time can be selected as appropriate depending on the type and amount of the raw material, the type and form of the packaging container, etc., and the purpose can also be achieved by holding it for a certain period of time, for example in a rotating state, without inverting it. .

After the packaging container is held for a certain period of time, it is cooled with appropriate means such as running water or ice water to lower the temperature of the contents, thereby obtaining the final product of the present invention, peeled sweet summer mandarin oranges pickled in syrup.

〔Example〕

The features of the present invention will be explained in detail based on Examples and Comparative Examples of the present invention.

Example 1 Peeled sweet summer mandarin oranges pickled in syrup were prepared according to the following steps 1 to 2.

■ Amanatsu mandarin oranges were peeled by hand.

■ Peeled sweet summer mandarin oranges were soaked in a 2% ascorbic acid solution.

■ For the syrup solution, dissolve 230g of sugar in water In.
Stage bacteria treatment was performed at 120°C for 5 minutes.

■ Amanatsu mandarin oranges after soaking (surface pH: 2.9) 50
0g in a molded container made of PP (polypropylene) (diameter 1
0 mouth, height 15an) was filled with 500g.

■ After cooling the sterilized syrup liquid to 85°C, it was poured and filled, and the top of the container was sealed with a metal lid.

■ After mating and sealing, the container was washed with warm water at 80°C to remove the syrup liquid adhering to the outer surface of the container.

(2) After the container was inverted and left for about 30 seconds, it was immersed in running water and cooled at 3°C.

Example 2 Peeled sweet summer mandarin oranges pickled in syrup were prepared according to the following steps 1 to 2.

■ Amanatsu mandarin oranges were peeled by hand.

■ Peeled sweet summer mandarin oranges were soaked in a 2% ascorbic acid solution.

■ For the syrup solution, dissolve 230g of sugar in 11 parts of water,
After adding citric acid and adjusting the pH to 3.7, 95℃×5
Sterilization was performed for minutes.

■ Amanatsu mandarin oranges after soaking (surface pH: 2.9) 50
0g in a molded container made of PP (polypropylene) (diameter 1
0 cm, height 15 cm) was filled with 500 g.

■ After cooling the sterilized syrup liquid to 85°C, it was poured and filled, and the top of the container was sealed with a metal lid.

■ After the container was sealed and sealed, the container was washed with warm water at 80°C to remove the syrup liquid adhering to the outer surface of the container.

(2) After the container was inverted and left for about 30 seconds, it was immersed in running water and cooled to 3°C.

Example 3 Peeled sweet summer mandarin oranges pickled in syrup were prepared according to the following steps 1 to 2.

■ Amanatsu mandarin oranges were peeled by hand.

■ Peeled sweet summer mandarin oranges were immersed in a mixed solution of 1% ascorbic acid and 1% citric acid.

■ For the syrup solution, dissolve 230g of sugar in water II,
Sterilization treatment was performed at 120°C for 5 minutes.

■ Amanatsu mandarin oranges after soaking (surface pH 2.9) 50
0g in a molded container made of PP (polypropylene) (diameter 1
oan, height 15 an) was filled with 500 g.

■ After cooling the sterilized syrup liquid to 85°C, it was poured and filled, and the top of the container was sealed with a metal lid.

■ After the container was sealed and sealed, the container was washed with warm water at 80°C to remove the syrup liquid adhering to the outer surface of the container.

(2) After the container was inverted and left for about 30 seconds, it was immersed in running water and cooled at 3°C.

Example 4 Peeled sweet summer mandarin oranges pickled in syrup were prepared according to the following steps 1 to 2.

■ Amanatsu mandarin oranges were peeled by hand.

■ Peeled sweet summer mandarin oranges were immersed in a mixed solution of 1% ascorbic acid and 1% citric acid at about 85°C for about 2 seconds.

■ For the syrup liquid, mix 230g of sugar with water! The mixture was dissolved in water and sterilized at 120°C for 5 minutes.

■ Amanatsu mandarin oranges after soaking (surface pH: 2.9) 50
0g in a molded container made of PP (polypropylene) (diameter 1
0an, height 15an) was filled with 500g.

■ After cooling the sterilized syrup liquid to 85°C, it was poured and filled, and the top of the container was sealed with a metal lid.

■ After mating and sealing, the container was washed with warm water at 80°C to remove the syrup liquid adhering to the outer surface of the container.

(2) After the container was inverted and left for about 30 seconds, it was immersed in running water and cooled at 3°C.

Each lO was produced by the method of Examples 1 to 4 above, and 1
Table 2 shows the storage test results when stored for months.

Comparative Examples 1 to 10 Ten products each of Comparative Examples 1 to 1O were manufactured under the conditions shown in Table 1 in the same manner as Examples 1 to 4, and lOo
It was stored in C for 1 month.

(Margin below overlapping) As is clear from the preservation test results in Table 2 above, the Amanatsu mandarin syrup pickled product produced by the method of the present invention has a remarkable preservation effect over a long period of time, and retains the original taste of Amanatsu mandarin oranges. It was found to retain flavor well.

〔Effect of the invention〕

Since the present invention is configured as explained above, it is possible to maintain high preservation quality and maintain the original freshness of Amanatsu mandarin oranges without sterilizing them by boiling or increasing the sugar content of the syrup liquid to make them candied. It is possible to easily and inexpensively produce sweet summer mandarin oranges pickled in syrup that retains freshness and is extremely useful industrially as a highly fresh health food.

Claims (1)

[Claims] 1. Peeled sweet summer mandarin oranges that have been washed and peeled and then treated with an aqueous solution of ascorbic acid and/or citric acid to lower the pH and reduce the number of bacteria on the surface, and heat sterilized. A method for producing peeled sweet summer mandarin oranges pickled in syrup, which comprises sealing a suitable syrup solution at 80° C. or higher in a packaging container and then holding the container for a certain period of time. 2. A claim in which the peeled Amanatsu mandarin oranges are filled into a packaging container made of thermoplastic resin, and then the packaging container containing the peeled Amanatsu mandarin oranges is filled with a heat-sterilized appropriate syrup solution of 80°C or higher, and the container is sealed. The method for producing peeled sweet summer mandarin oranges pickled in syrup according to 1. 3. Peeled sweet summer mandarin orange after washing and peeling 75℃~98℃
1 in an aqueous solution of ascorbic acid and/or citric acid at °C.
3. The method for producing peeled sweet summer mandarin oranges pickled in syrup according to claim 1 or 2, wherein the soaking is performed for 10 seconds. 4. p of ascorbic acid and/or citric acid aqueous solution
The method for producing peeled sweet summer mandarin oranges pickled in syrup according to claim 1, 2 or 3, wherein H is 3.5 or less. 5. Claims 1 and 2, wherein the step of holding the packaging container for a certain period of time after sealing the container is inverted and holding the container for a certain period of time.
, 3 or 4. The method for producing peeled sweet summer mandarin oranges pickled in syrup. 6. The process of filling an appropriate syrup liquid is to fill the appropriate syrup liquid at a temperature of 80°C or higher with a headspace gas amount of 5% of the container volume.
6. The method for producing peeled sweet summer mandarin oranges pickled in syrup according to claim 1, 2, 3, 4, or 5, wherein the amount of the peeled mandarin oranges is filled within 10%. 7. Peeled sweet summer mandarin oranges pickled in syrup according to claim 1, 2, 3, 4, 5 or 6, wherein the appropriate syrup has a pH lowered to 4.0 or less with ascorbic acid and/or citric acid. Production method.