JPH0541944A - Production of fruit product - Google Patents

Abstract

PURPOSE:To effectively obtain a fruit product not easily browned, having good freshness and excellent texture, and useful for syrupped fruits, etc., by washing the fruits, treating the washed fruits with hot water, charging the treated fruits in a packaging container, charging a thermally sterilized liquid component in the packaging container and subsequently sealing the container. CONSTITUTION:Fruits 4 such as apples are washed, treated with not water heated to preferably 90-100 deg.C and subsequently charged in a packaging container 2. The packaging container 2 is charged with a thermally sterilized liquid component5 and subsequently sealed, and the fruits 4 are sterilized by the heat of the liquid component 5 to obtain the objective fruit product 1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fruit product, and more specifically, it can be stored at room temperature for a long period of time and the fruit is not sterilized excessively and the freshness of the fruit is good. The present invention relates to a method for producing a fruit product capable of efficiently obtaining a fruit-containing food maintained in 1., for example, syrup-pickled fruit.

[0002]

2. Description of the Related Art Conventionally, for example, a fruit jelly in which a fruit and jelly are filled and held in a packaging container has been manufactured.
Such fruit products were required to be sterilized in terms of hygiene and storage stability.

As a method for sterilizing fruit products such as fruit jelly, a packaging container in which fruits and, for example, jelly liquid are filled and sealed is heated and sterilized as it is, and fruit syrup liquid or juice having a low pH is used. , A method in which the contents heated to about 80 to 95 ° C. are filled and sealed in a packaging material (so-called hot pack) and the inner surface of the packaging material is also sterilized, and fruit and a liquid component such as syrup solution are mixed and heated. A method of filling and sealing things in packaging materials has been performed.

[0004]

However, when the cut fruits and a liquid component such as jelly liquid are filled in a bag and sealed, and then heated at 85 ° C. for about 20 minutes, the freshness of the fruits becomes remarkable. There is a problem that the quality of the obtained fruit product is poor because the texture of the fruit is deteriorated, the original texture of the fruit is impaired, and nutrients are deteriorated. Also, 2-3k
In the case of a large bag of g, heat transfer was poor, and there was a problem that the surface portion would be excessively sterilized if the central portion was sterilized.

On the other hand, in the so-called hot pack method described above, when solid substances such as fruits are contained, the fruits which have not been heat-sterilized are filled with a liquid component such as a heated syrup solution to sterilize the fruits. There was a problem that fruit could not be sterilized because the amount of heat was not sufficient.

Further, in the method of hot-packing a mixture of a liquid component such as syrup liquid and the fruit, it is difficult to quantitatively fill the solid content, and the fruit is liable to be accumulated in the hopper of the filling machine depending on the residence time. There was a problem that minute deterioration would occur.

The present invention has been made based on the above circumstances, and an object of the present invention is to provide a fruit-containing food that can be stored at room temperature for a long period of time and that has a fresh fruit. It is to provide a method for producing a fruit product that can be efficiently obtained.

[0008]

The gist of the present invention for achieving the above-mentioned object is to provide a fruit product in a method for producing a fruit product, which comprises filling a fruit and a liquid component in a packaging container and then sealing the packaging container. After washing the fruit with hot water, the fruit is placed in a packaging container, and then the packaging container is filled with a liquid component heat-sterilized, and then the packaging container is sealed. Is sterilized with heat of the liquid component.

In the method of the present invention, specifically, a fruit product is produced as follows. First, the fruits are washed. By this washing, a large number of bacteria attached to the surface of the outer skin of the fruit are removed. This washing may be done with water,
Alternatively, an organic acid aqueous solution may be used. In addition, the surface of the fruit is kept at a low pH by immersing the fruit in an organic acid aqueous solution.
It is also effective to sterilize.

Examples of the organic acid used in the organic acid aqueous solution include ascorbic acid, citric acid, malic acid and the like. After washing, peel the fruit if necessary and cut it into a shape that is usually easy to eat. Depending on the type of fruit, when cutting the fruit, oxygen in the air reacts with enzymes in the fruit from this point, causing browning to begin, so the cut fruit may be dipped in saline solution with a concentration of about 1% or ascorbine. It is desirable to soak in an aqueous acid solution or a mixed aqueous solution of ascorbic acid and ascorbate. Further, if the cutting size is too large, heat transfer will deteriorate in the next hot water treatment step, so it is desirable to cut to a size that does not deteriorate heat transfer in the hot water treatment step.

In the method for producing a fruit product of the present invention,
The fruit which has been pretreated as described above is sterilized by hot water treatment and the enzyme in the fruit is deactivated. The hot water treatment is performed by immersing the above-mentioned pretreated fruit in hot water.

The temperature of the hot water used at this time is usually 60 to 100 ° C, preferably 90 to 100 ° C. When the temperature of hot water is less than 60 ° C, sterilization of the fruit surface and enzyme deactivation up to the center of the fruit may not be performed sufficiently. On the other hand, when the temperature of the hot water exceeds 100 ° C., a pressurizing device for keeping the hot water in a liquid state is required, which leads to an increase in the size and complexity of the device and a loss in freshness of fruits. ..

Further, the soaking time differs depending on the size of the fruit and the temperature of the hot water, so that it cannot be uniformly determined.
It is usually in the range of 1 to 360 seconds. It is important that this hot water treatment is performed until the texture of the fruit is maintained and the browning enzyme is deactivated to the center of the fruit.

Next, the fruit treated with hot water as described above is filled in a packaging container. The packaging container 2 used is not particularly limited in its form as long as it can be sealed and has an oxygen barrier property, and may be, for example, a pouch as shown in FIG. 1, or as shown in FIG. Such a cup-shaped container may be used. In FIG. 2, 3
Is a lid material for sealing the cup-shaped container. Further, in FIG. 1, 1 is a food package containing fruit, 4 is fruit, and 5 is a liquid component.

In the method for producing a fruit product of the present invention,
After filling the packaging container with fruits, the container is filled with the heated liquid component. Here, examples of the liquid component include a jelly solution and a syrup solution that are heated and dissolved. The temperature of this liquid component is usually 60 to 100 ° C, preferably 90 ° C. If the temperature of the heated liquid component is lower than 60 ° C, the sterilization in the packaging container may not be sufficiently performed. On the other hand, if the temperature exceeds 100 ° C, the fruits may be excessively sterilized and the freshness of the fruits may be impaired.

In the method for producing a fruit product of the present invention,
After filling the liquid component heated as described above into a packaging container, the container is sealed to obtain a fruit product. in this way,
In the method of the invention, the fruits are not over-sterilized. Therefore, as compared with the conventional method for producing a fruit product, fruit quality deterioration, texture, taste, nutrition, etc. are less likely to occur.

The packaging container 2 and the lid member 3 to be used usually both have an oxygen barrier property, but when using a packaging container and a lid member that do not have an oxygen barrier property, for example, FIG. As shown in, the fruit-containing food package 1 is housed in an outer bag 11 having an oxygen barrier property,
Further, in order to prevent the fruits in the fruit-containing food package 1 from being oxidized by oxygen existing in the outer bag 11, the oxygen absorber 12 may be stored in the outer bag 11.

[0018]

The washed fruit is immersed in hot water to sterilize the surface and deactivate the enzyme up to the center. At this time, by selecting the conditions, it is possible to obtain the fruit state in which the quality deterioration is less than that of the conventional heat-sterilized product. If this fruit is put in a packaging container, then the heat-sterilized liquid component is filled into the packaging container, and the packaging container is sealed, the packaging container is heated by the heat of the liquid component, and in some cases, the packaging container and the lid material are closed. Effectively sterilized. Therefore, according to the method of the present invention, since the fruit is sterilized and the browning enzyme is deactivated by the minimum heat treatment, it has a texture close to the original texture of the fruit and can be stored for a long time at room temperature. Fruit products are efficiently produced.

[0019]

EXAMPLES The present invention will be described in more detail below by showing examples of the present invention. (Example 1) An apple was washed with a 0.5% acetic acid aqueous solution and water, then peeled to remove the core, and 2 cm x 2 cm x 4c.
It was cut into a size of m.

The cut apple was dipped in a 2% aqueous ascorbic acid solution to adjust the surface pH of the apple to 2.7. Then, this apple was immersed in hot water at 100 ° C. for 3 minutes to sterilize the surface and deactivate the browning enzyme, and put it in a packaging container.

Next, the above-mentioned packaging container was filled with the heated syrup solution (90 ° C.) and the container was sealed to prepare a syrup-pickled fruit package. Here, the material and characteristics of the packaging container and the method for preparing the syrup solution are as follows.

Material and characteristics of packaging container Material ... Pouch with laminated film composed of polyester / aluminum foil / polyamide resin / polypropylene Oxygen permeability ... 0 cc / m ² , 24 hours, 1 atm size ... 100 mm × 120 mm syrup preparation method It was prepared by dissolving 500 ml of water in 240 g of granulated sugar. The sugar content was 32.0 Brix%.

Ten samples were prepared as described above,
The generation, sensory and appearance of microorganisms were examined after storage at 37 ° C. for 7 days. The results are shown in Table 1.

The generation, sensory and appearance of microorganisms were examined as follows. Generation of microorganisms: Among 10 samples, the number of samples in which microorganisms were generated was examined. Sensory: Sensory evaluation was performed on the texture by actually eating.

Appearance: evaluated by visual observation.

[0026]

[Table 1] (Comparative Example 1) A raw apple cut in the same manner as in Example 1 and a syrup solution prepared in the same manner as in Example 1 were simultaneously filled in the same pouch as in Example 1 and sealed. The sterilized fruit package was prepared by boiling sterilization at a temperature of 85 ° C. for 20 minutes.

Ten samples were prepared as described above,
The generation, sensory and appearance of microorganisms were examined after storage at 37 ° C. for 7 days. The results are shown in Table 1. (Comparative Example 2) Raw apples cut in the same manner as in Example 1 were placed in the same pouch as in Example 1, and then the pouch was filled with syrup solution heated to a temperature of 90 ° C and sealed. Then, it was kept for 20 minutes and cooled to prepare a syrup-pickled fruit package. The syrup solution was prepared in the same manner as in Example 1.

Ten samples were prepared as described above,
The generation, sensory and appearance of microorganisms were examined after storage at 37 ° C. for 7 days. The results are shown in Table 1.

Examination of Results As is clear from Table 1, the fruit product of this example had a temperature of 3
Even after storage for 10 days at 7 ° C., no microorganisms were generated, and the original texture and appearance of the fruit were maintained, whereas the fruit product of Comparative Example 1 was heated even though no microorganisms were generated. As a result, the texture was deteriorated, and the fruit product of Comparative Example 2 was found to be moldy, yeast-like, and spoiled. From this result, according to the present invention, it is possible to easily obtain a fruit-containing food that can be stored at room temperature for a long period of time and the fruit freshness is maintained in a good state and browning hardly occurs, for example, a syrup-pickled fruit package. It was confirmed that a method for producing a fruit product capable of producing the same is provided.

[0030]

As described above in detail, according to the present invention, the packaging container is filled with a liquid component obtained by putting hot water-treated fruit in a packaging container and sterilized by heating, and sealing the packaging container. Since the fruit is not sterilized in excess, it can be stored at room temperature for a long period of time, and the fruit product is maintained in a good state of freshness and is less prone to browning. It is possible to provide a method for producing a fruit product that can be efficiently obtained.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing an example of a fruit product produced by the method of the present invention.

FIG. 2 is an explanatory view showing an example of a packaging container that can be used in the method of the present invention.

FIG. 3 is a cross-sectional view showing another example of a fruit product produced by the method of the present invention.

[Explanation of symbols]

 2 ... Packaging container 4 ... Fruit 5 ... Liquid component

Claims (1)

[Claims] 1. A method for producing a fruit product, which comprises filling fruits and liquid components in a packaging container and then sealing the packaging container. In the method for producing a fruit product, after washing the fruits, the fruits are subjected to hot water treatment and then the fruits are treated. Production of a fruit product, characterized in that the packaging container is filled with a liquid component sterilized by heating and then filled in the packaging container, and then the packaging container is sealed to sterilize the packaging container by heat of the liquid component. Method.