JPH0541945A - Production of high pressure-treated fruit product - Google Patents

Abstract

PURPOSE:To effectively obtain the subject product not easily browned, having excellent texture and long term preservability and useful for a fruit jelly, etc., by press-sterilizing a fruit-containing food comprising a fruit and a liquid component containing an antioxidant charged in a sealed packaging container. CONSTITUTION:In a method for producing a high pressure-treated fruit product 1 by subjecting the whole body of a sealed packaging container 2 containing fruits 4 such as apples and a liquid component 5 to a high pressure treatment e.g. under a pressure of 3000-5000kgf/cm<2> for 3sec to 60min, the liquid component 5 is mixed with an antioxidant such as ascorbic acid preferably in an amount of 0.005-3%.

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 high-pressure-treated fruit product, and more specifically, a fruit-containing food that can be stored at room temperature for a long period of time and maintains the original freshness and texture of the fruit and is less prone to browning. , A jelly with fruit, a syrup-pickled fruit, etc. can be provided.

[0002]

2. Description of the Related Art For example, in the production of a fruit product obtained by sealing fruit-containing food such as fruit jelly containing fruit and jelly, syrup-pickled fruit containing fruit and syrup in a container, After the food is sealed in the container, the whole container is sterilized by boiling to improve the shelf life of the product.

However, in the boiling sterilization treatment, the contents are significantly deteriorated by heat, and the fresh feeling and texture peculiar to fruits may be impaired.

Therefore, instead of this boil sterilization treatment,
A method of performing hot water treatment only on fruits in advance, and then performing sterilization treatment under ultrahigh pressure capable of setting milder temperature conditions (see Japanese Patent Application No. 2-272702) or a heated pressurized medium A method has been proposed in which the enzyme in the fruit is inactivated at the time of pressurization through pressurization (see Japanese Patent Application No. 2-272703).

[0005]

However, since the fruit is heated by any of the above-mentioned methods, the enzyme in the fruit is deactivated and browning can be prevented, but the original freshness and texture of the fruit are impaired. There is a problem.

Further, in the method in which the hot water treatment is performed only on the fruit in advance, the above hot water treatment step is necessary in addition to the pressurizing step for sterilizing the entire packaging container filled with the fruit-containing food. There is also a problem that the manufacturing process becomes complicated.

The present invention has been made in view of the above circumstances, and the object of the present invention is that it can be stored at room temperature for a long period of time, and the original freshness and texture of the fruit are maintained and browning is unlikely to occur. It is an object of the present invention to provide a method for producing a high-pressure-treated fruit product, which can efficiently obtain a high-pressure-treated fruit product without complicating the process.

[0008]

Means for Solving the Problems The gist of the present invention for achieving the above-mentioned object is to sterilize a fruit-containing food consisting of fruits and a liquid component filled in a sealed packaging container as a whole. In the method for producing a high-pressure treated fruit product, which is carried out by applying pressure, an antioxidant is added to the liquid component in advance, which is a method for producing a high-pressure treated fruit product.

Specifically, a high-pressure treated fruit product is manufactured as follows. In the method for producing a high-pressure treated fruit product of the present invention, fruits are usually washed before use. 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 performed with water or an organic acid aqueous solution. It is also effective to immerse the fruit in an organic acid aqueous solution to reduce the pH of the surface of the fruit to sterilize it.

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 it in a mixed aqueous solution of acid and ascorbate.

In the method for producing a high-pressure-treated fruit product of the present invention, the fruit pretreated as described above is filled in a packaging container together with a liquid component. Here, examples of the liquid component include a jelly solution and a syrup solution that are heated and dissolved.

An antioxidant is added to this liquid component in advance in order to prevent browning due to a phenol compound or a polyphenol compound in the fruit. Examples of the antioxidant to be used include ascorbic acid, citric acid,
Examples include malic acid. Among these, ascorbic acid having a reducing action can be particularly preferably used.
The addition ratio of such an antioxidant is usually 0.001
It is -10%, preferably 0.005-3%. Also,
In order to effectively prevent browning of fruits, it is desirable that the pH of the organic acid aqueous solution is 4.0 or less, preferably 3.0 or less.

In the method of the present invention, the liquid component added with the above-mentioned antioxidant and the fruit are filled in, for example, the packaging container 2 shown in FIG. 1 to prepare a fruit-containing food, and then the packaging is carried out. The container 2 is sealed with the lid member 3 to prepare the fruit-containing food package 1. It is desirable that this sealing be performed so as to reduce the air (oxygen) in the packaging container 2 as much as possible from the viewpoint of preventing the container from being destroyed during high-pressure sterilization that will be performed later and preventing the oxidation of fruits. For this reason, it is preferable that the packaging container 2 and the lid member 3 to be used have a structure in which a head space hardly occurs in the packaging container 2 in a sealed state. Specifically, as shown in FIG. 1A, the packaging container 2 has a ring-shaped flange 2 on the upper peripheral edge of the filling member 2a.
1B, the lid member 3 is provided with a ring-shaped flange 3a and a drop lid portion 3b protruding from the center thereof as shown in FIG. 1B, and the drop lid portion 3b is for filling. As shown in FIG. 2, the packaging container 2 filled with the fruit 4 and the liquid component 5 such as jelly liquid is the lid member 3 as long as the structure can be fitted to the inner peripheral portions of the portion 2a and the flange 2b. When sealed with, the contents and the lid material are in close contact with each other, and the head space does not exist in the packaging container 2. And
The flange 2b and the flange 3a are heat-sealed together to form the packaging container 2
By sealing the lid material 3 and the lid material 3, the fruit-containing food package 1 is formed.

Next, the fruit-containing food package 1 is pressed in a pressurizing device through a pressurizing medium to sterilize the fruit-containing food. The above-mentioned pressurizing medium is a kind of contents,
The package can be appropriately selected from water, silicone oil and the like according to the usage method of the package and the like.

The high-pressure sterilizer may be appropriately selected and used from various high-pressure sterilizers such as those using a reciprocating pump. High pressure sterilization condition is pressure 100
0 kgf / cm ² or more, preferably 3000 to 5000 kgf
/ Cm ² . The pressurizing time is preferably about 3 seconds to 60 minutes, and the pressurizing may be continuously performed within this time,
Alternatively, the pressure may be applied intermittently. In the case of intermittent pressurization, one pressurizing time is preferably about 3 seconds to 30 minutes, one depressurizing time is preferably about 2 seconds to 10 minutes, and the pressure during depressurizing is 1000 kgf / cm ² or less. It is preferable that By applying pressure intermittently in this manner, a higher sterilization effect can be obtained. The temperature during high-pressure sterilization is usually about 0 ° C to 50 ° C.

The high-pressure sterilization treatment in a pressurizing medium is usually performed through the flexible lid member 3. That is, if high-pressure sterilization is performed via the flexible lid material 3, even if the volume of the contents decreases during high-pressure sterilization, as shown by the phantom line in FIG. 4 and
For example, the lid member 3 projects to the inside of the packaging container 2 in accordance with the volume decrease of the content including the liquid component 5 such as jelly liquid. Therefore, it is possible to prevent the deformation of the other component parts of the fruit-containing food package 1. Then, when the high pressure sterilization treatment is completed and the fruit-filled food package 1 in which the contents are filled and sealed is returned to normal pressure and the pressurization of the contents through the flexible lid member 3 is released. , Projecting outward and returning to its original shape.

Thus, in the method of the present invention, the fruit is not heated. Therefore, quality deterioration of the fruit, texture,
It does not cause deterioration of taste and nutrition. Note that the packaging container 2 and the lid member 3 that are provided for use 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, as shown in FIG.
As shown in, the fruit-containing food package 1 is housed in an outer bag 11 having an oxygen barrier property, and the oxygen in the outer bag 11 further oxidizes the fruit in the fruit-containing food package 1. In order to prevent it, the oxygen scavenger 12 is placed inside the outer bag 11.
Should be stored. Further, as shown in FIG. 4, a packaging bag having an oxygen barrier property is used as it is for the packaging container 2, and the packaging container 2 is directly filled with fruit 4 such as apple and liquid component 5 such as syrup solution. Is also possible.

[0018]

[Function] The washed fruits are filled in a packaging container together with a liquid component such as an syrup solution or a jelly solution to which an antioxidant is added, sealed with a lid material, and then pressed through a pressurizing medium. However, high pressure is applied to the fruit-containing food product by being pressurized in the pressurized medium, and it is effectively sterilized together with the packaging container and the lid material.

At this time, the enzyme in the fruit is not inactivated, but the antioxidant added to the liquid component instantly spreads to the center of the fruit by pressurization, so that browning can be prevented, A fruit condition with less deterioration in quality than conventional heat-sterilized products and high-pressure sterilized products by heating can be obtained.

[0020] Therefore, according to this production method, since the fruit is not heated, it is possible to provide fruit-containing foods such as syrup-pickled fruit and fruit jelly that have the original texture, taste and nutrients and are sterilized. It will be possible.

[0021]

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 cut into 2 cm squares.

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 put in the packaging container shown in FIG. 1 and further filled with jelly liquid. Here, the material and characteristics of the packaging container and the method for preparing the jelly liquid are as follows.

Material and characteristic material of packaging container : A three-layer laminated sheet composed of polypropylene / ethylene / vinyl alcohol copolymer resin / polypropylene.

Oxygen permeability: 0.1 cc / m ^{2 for} 24 hours
1 atm Diameter: 55 mm, Depth: 30 mm Jelly Preparation Method 30 g gelatin [manufactured by Taiyo Fisheries Co., Ltd., "Zelice"] and 240 g granulated sugar, 2% ascorbic acid solution (p
It was prepared by heating and dissolving 500 ml of H2.7). The sugar content was 32.0 Brix%.

Next, the above-mentioned packaging container is heat-sealed and sealed with a lid material formed of a three-layer laminated sheet composed of polyamide resin / ethylene / vinyl alcohol copolymer / sealant, and a fruit jelly package is formed. Was prepared.

This fruit jelly package was subjected to high pressure sterilization under the following conditions. High-pressure sterilization conditions Pressurized medium: water (temperature: 25 ° C) Pressure: 4000 kgf / cm ² Pressurization time: 10 minutes 40 samples were prepared as described above, and the generation of microorganisms, sensory and appearance were examined immediately after production. It was

The results are shown in Table 1. The generation of microorganisms,
The sensory and appearance were examined as follows. Generation of microorganisms: The number of samples in which microorganisms were generated was checked out of 10 arbitrary samples.

Sensory: Sensory evaluation was performed on the texture by actually eating. Appearance: evaluated by visual observation.

[0029]

[Table 1] In addition, the remaining 30 pieces of the obtained fruit jelly package were 1 each under the conditions of temperature 3 ° C, 22 ° C and 37 ° C.
After storing 0 pack for 10 days, the generation, sensory and appearance of microorganisms were examined for each.

The results are shown in Table 2.

[0031]

[Table 2] (Comparative Example 1) A fruit product was prepared in the same manner as in Example 1 except that the antioxidant added to the jelly solution was replaced with a 2% citric acid solution from a 2% ascorbic acid solution. did.

The results are shown in Tables 1 and 2. (Comparative Example 2) A fruit product was prepared in the same manner as in Example 1 except that the sterilization of the fruit jelly package was performed by heat treatment (100 ° C, 10 minutes) instead of pressure treatment. did.

The results are shown in Tables 1 and 2. (Comparative Example 3) In Example 1, the antioxidant added to the jelly solution was changed from a 2% ascorbic acid solution to a 2% citric acid solution, and the sterilization of the fruit jelly package was replaced with a pressure treatment and a heat treatment was performed. A fruit product was prepared in the same manner as in Example 1 except that (100 ° C., 10 minutes).

The results are shown in Tables 1 and 2. (Example 2) An apple was washed with a 0.5% acetic acid aqueous solution and water, peeled to remove the core, and cut into a size of 2 cm x 2 cm x 4 cm.

The cut apples were dipped in a 2% aqueous ascorbic acid solution, and then the apples were placed in a packaging bag, further filled with syrup and sealed to prepare a syrup-pickled fruit package.

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 consisting of polyester / aluminum foil / polyamide resin / polypropylene Oxygen permeability… 0 cc / m ² , 24 hr, 1 atm Dimension… 100 mm × 120 mm Syrup preparation method 2% ascorbic acid solution (pH
2.7) Prepared by dissolving 500 ml. The sugar content is 32.
It was 0 Brix%.

Thereafter, this syrup-pickled fruit package was subjected to high-pressure sterilization treatment in the same manner as in Example 1 above.
0 samples were prepared and the generation of microorganisms, sensory,
I examined the appearance.

The results are shown in Table 3.

[0039]

[Table 3] In addition, the remaining 3 of the obtained syrup-pickled fruit package
With respect to 0, 10 packs each were stored for 10 days under the conditions of temperatures of 3 ° C., 22 ° C. and 37 ° C., and the generation, sensory and appearance of microorganisms were examined for each.

The results are shown in Table 4.

[0041]

[Table 4] (Comparative Example 4) A fruit product was prepared in the same manner as in Example 2 except that the antioxidant added to the syrup solution was changed from 2% ascorbic acid solution to 2% citric acid solution. ..

The results are shown in Tables 3 and 4. (Comparative Example 5) In Example 2, the sterilization treatment of the syrup-pickled fruit package was replaced with a pressure treatment, and a heat treatment (10
A fruit product was prepared in the same manner as in Example 2 except that the heating was performed at 0 ° C. for 10 minutes.

The results are shown in Tables 3 and 4. (Comparative Example 6) In Example 2, the antioxidant added to the syrup solution was changed from a 2% ascorbic acid solution to a 2% citric acid solution, and the sterilization treatment of the syrup-pickled fruit package was changed to a pressure treatment. A fruit product was prepared in the same manner as in Example 2 except that the heat treatment (100 ° C., 10 minutes) was performed.

The results are shown in Tables 3 and 4. Examination of Results As is clear from Tables 1 to 4, the fruit product of this example is superior to the fruit product of the comparative example immediately after production and after storage for 10 days at 3 ° C and 22 ° C. According to the present invention, it has the texture, especially the texture and appearance of the original apple, has a good texture even after being stored at a temperature of 37 ° C. for 10 days, and has no generation of microorganisms. For example, high-pressure processed fruits that can be stored at room temperature for a long period of time and that can easily be obtained from fruit-containing foods that retain their original freshness and texture and are less prone to browning, such as fruit-containing jelly and syrup-pickled fruits. It was confirmed that a method for manufacturing the product was provided.

[0045]

As described above in detail, according to the present invention, an antioxidant is previously added to a liquid component filled with fruits in a hermetically sealed container, and the fruits are sterilized by high pressure treatment without heating. Since it is possible to store it for a long time at room temperature, the freshness of the original fruit,
It is possible to provide a method for producing a high-pressure-treated fruit product, which enables efficient production of a high-pressure-treated fruit product in which texture is maintained and browning is unlikely to occur, without complicating the process.

[Brief description of drawings]

FIG. 1A is a perspective view showing an example of a packaging container that can be preferably used in the method of the present invention,
(B) is a perspective view showing the lid member.

FIG. 2 is a cross-sectional view showing an example of a state in which a food product containing fruits is filled in a packaging container in the method of the present invention.

FIG. 3 is a cross-sectional view showing another example of a state in which a fruit-containing food is filled in a packaging container in the method of the present invention.

FIG. 4 is a cross-sectional view showing still another example of a state in which a food product containing fruit is filled in a packaging container in the method of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Food package containing fruit 2 ... Packaging container 3 ... Lid 4 ... Fruit 5 ... Liquid component

Claims (1)

[Claims] 1. A method for producing a high-pressure-treated fruit product, which comprises sterilizing a fruit-filled food consisting of fruits and a liquid component filled in a sealed packaging container by pressurizing the entire packaging container. A method for producing a high-pressure treated fruit product, which comprises adding an antioxidant to the product in advance.