JPH0763309B2 - Method for producing sugar solution-penetrated fruits - Google Patents

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 sugar solution-infiltrated fruits in which sugar solution is infiltrated into fruits cut into a thin disk shape.

[0002]

2. Description of the Related Art Traditionally, fruits such as apples that have been cut into slices are soaked in syrup and seasoned (sugar solution-penetrated fruits) and sold as products. As shown in FIG. 4, it is manufactured through four steps of a cutting treatment step 1, a blanching treatment step 2, a degassing treatment step 3 and a sugar solution permeation treatment step 4.

The cutting process step 1 is as shown in FIG.
Apple 5 (fruits) sideways from the required thickness (about 10m
It is performed by slicing (cutting) into thin-disk-shaped sliced apple pieces 6 (thin disk-shaped fruits) of about m).

Then, the sliced apple pieces 6 formed in the cutting treatment step 1 are dipped in hot water or steam for about 1 minute for blanching treatment, and blanching treatment step 2
By deactivating the enzyme in the sliced apple pieces 6, the color of the sliced apple pieces 6 is maintained.

If air is contained in the sliced apple pieces 6 that have been treated so as not to damage the color in the branching treatment step 2, the sugar solution will not permeate in the sugar solution permeation processing step 4. Therefore, in the degassing process 3, the air contained in the sliced apple pieces 6 is removed.

The deaerating process 3 is performed by using an air removing device 7 as shown in FIG. 6, which has an openable / closable lid 8 and a valve 9 and water 10. And a valve 12 at a position higher than the height H of the pressure-resistant airtight container 11 while allowing the sliced apple pieces 6 to be dipped in the water 10.
Depressurized water flow pump 1 connected via a pipe 13 equipped with
It consists of 4.

In FIG. 6, reference numeral 15 indicates a pressure-resistant airtight container 11 and water 10
Is a space portion formed in the upper part of the pressure-resistant airtight container 11 when is injected up to the height H.

Then, the lid 8 of the pressure-resistant airtight container 11 is opened, and the required number of sliced apple pieces 6 placed in the basket or the like are placed in the pressure-resistant airtight container 11 together with the basket, and water 1 to the height H is added.
When 0 is injected, and then the sliced apple pieces 6 are immersed and held in water 10, the valve 9 is closed, the valve 12 is opened, and the depressurized water flow pump 14 is started. The air of 15 is sucked through the pipe 13 and the inside of the pressure-resistant airtight container 11 is depressurized. By holding the depressurized state for about 1 hour, the sliced sliced apple pieces 6 have a sufficiently exposed pulp. Therefore, the air contained in the sliced apple pieces 6 is promptly removed.

Next, a sugar solution permeation treatment step 4 shown in FIG.
The sliced apple pieces 6 from which the air has been removed are soaked in a sugar solution such as syrup and seasoned for commercialization.

In the sugar solution permeation treatment step 4, the weight of sugar divided by
The sliced apple pieces 6 are dipped in sugar solutions of various concentrations obtained from the formula of (weight of water + weight of sugar) × 100 to allow the sliced apple pieces 6 to permeate the sugar solution. This is because when the sliced apple pieces 6 are first dipped in a high-concentration sugar solution, the intracellular water of the sliced apple pieces 6 is rinsed by the sugar solution, and the sliced apple pieces 6 warp or shrink. Since there is a problem that the sugar solution does not permeate due to wrinkles or the like and the quality of the product is deteriorated, the sliced apple pieces 6 are sequentially dipped from the sugar solution having a low concentration to the one having a high concentration. There is.

That is, as shown in FIG. 7, the sliced apple pieces 6 from which the air contained in the sliced apple pieces 6 has been removed in the degassing treatment step 3 are heated to a required temperature to obtain the sugar concentration. It is immersed in an aqueous solution of 20 degrees for about 24 hours (one day and night), and then for about 24 hours (one day and night) in an aqueous solution of a sugar concentration of 30 degrees that is heated to a required temperature, and 40 degrees in sequence under the same conditions. , 60 ° C., and finally 70 ° C., so that the sliced apple pieces 6 are soaked with a sugar liquid such as syrup having a desired concentration and seasoned.

As described above, the sliced apple pieces 6 seasoned with a sugar solution such as syrup having a desired concentration soaked into
As shown in FIG. 8, placed on the net 21 to remove excess sugar solution,
After that, finish drying is performed with warm air for several hours.

[0013]

However, the above-mentioned conventional method for producing sugar solution-infiltrated fruits has the following problems.

In the sugar solution permeation treatment step 4, the sliced apple pieces 6 are soaked for a long time in an aqueous solution of one kind of concentration, for example, for about 24 hours in the above-mentioned aqueous solution having a sugar concentration of 20 degrees. After that, the batch treatment was carried out by immersing each in an aqueous solution of several concentrations for about 24 hours. In the above case, the working time was about 120 hours.
There is a problem that it takes a long time from the cutting of the sliced apples to the commercialization of the sliced apple pieces 6 and the work efficiency is poor.

Further, in the sugar solution permeation treatment step 4,
In order to prevent the water in the sliced apple pieces 6 from being absorbed by the sugar solution, the sliced apple pieces 6 are soaked in descending order of concentration, but the sliced apple pieces 6 are still immersed in the sugar solution. Since the time during which the sliced apple pieces 6 are used is long, the water content in the sliced apple pieces 6 is absorbed by the sugar solution, and several percent of the sliced apple pieces 6 inevitably warps, shrinks, or wrinkles, and has a shape. There is a problem that the quality is deteriorated due to poor quality and bad taste, and that the quality of the product varies.

In the sugar solution permeation treatment step 4, it is necessary to prepare a large amount of sugar solution for the sliced apple pieces 6 in order to prevent the concentration of the sugar solution from being lowered because the time for soaking in the sugar solution is long. In addition, there is a problem that a lot of places for storing the sugar solution are occupied. Furthermore, since the sugar solution is deteriorated by the pigment and other components flowing out from the sliced apple pieces 6, it cannot be replenished later, and therefore, it must be disposed of after the required period of use. However, there was a problem of wasting resources and causing environmental problems.

Furthermore, since the processing period for processing the apples 5 into a product is about half a year after the apples 5 are harvested, it is difficult to supply an amount according to market demand throughout the year. It was

In view of the above-mentioned circumstances, the present invention has an object to provide a method for producing sugar solution-infiltrated fruits capable of producing high-quality sugar solution-infiltrated fruits in a short time. .

[0019]

According to the present invention, after cutting fruits into thin-walled discs, the thin-walled disc-shaped fruits are subjected to blanching treatment, and then the thin-walled disc-shaped fruits are frozen. The present invention relates to a method for producing sugar solution-penetrated fruits, which comprises performing vacuum drying treatment, and then dipping the thin-walled disc-shaped fruits in sugar solution to perform sugar solution permeation treatment.

[0020]

[Function] The fruit is cut into a thin disk shape, and subsequently the thin disk fruit is subjected to a blanching treatment, and then freeze-vacuum drying treatment is performed to remove the tissue of the thin disk fruit. The thin-walled discoid fruits are made porous by sublimation of water so as not to be destroyed, and then the thin-walled discoid fruits are immersed in a sugar solution to perform a sugar solution infiltration treatment, and Efficiently infuse plate juice with sugar solution.

[0021]

Embodiments of the present invention will be described below with reference to the drawings.

1 to 3 show an embodiment of the present invention,
In the figure, the same components as those in FIGS. 5 to 8 are designated by the same reference numerals, and the description thereof will be omitted.
Only the configuration unique to the present invention will be described.

FIG. 1 shows a method for producing a sugar liquid-permeated fruit, which is divided into four steps. A cutting treatment step 1, a blanching treatment step 2 and a freeze-vacuum drying treatment step 1 which are the same as conventional ones.
6 (Freeze Drying) and a sugar solution permeation treatment step 17.

The cutting processing step 1 is similar to the conventional one, as shown in FIG.
, The sliced apple pieces 6 are cut into thin disk-shaped sliced apple pieces 6 having a required thickness, and then the sliced apple pieces 6 are immersed in boiling water or steam for about 1 minute. The enzyme in the sliced apple pieces 6 is deactivated in the blanching treatment step 2 in which the sliced apple pieces 6 are kept in the color.

A sliced apple piece 6 which has been treated in the branching treatment step 2 so as not to damage the color.
Are processed in a freeze vacuum drying process 16 shown in FIG.

In the freeze-vacuum drying treatment step 16, as a first step, the sliced apple pieces 6 are dipped in water or the like to remove rough heat, and then rapidly frozen. Then, as the second stage,
The sliced apple pieces 6 are placed on a heatable heating plate 18 arranged in multiple stages and housed in a drying chamber 19, and while the heating plate 18 is heated, the room temperature of the drying chamber 19 is set to -50 by a condenser not shown. While keeping the temperature at about 0 ° C., the vacuum pump 20 sucks the air in the drying chamber 19 to a negative pressure state, and the vacuum state is 0.01 mmHg to 1.0 mmHg.
It is designed to be kept in this state for about 12 hours.

As described above, if the sliced apple pieces 6 are vacuum-frozen while being heated, the water in the sliced apple pieces 6 will not freeze due to vacuum freezing, and will sublime without destroying the tissue, such as water. It becomes porous with excellent water-repellent property such that the restoring force is improved when immersed in. As a result of the experiment, the sliced apple pieces 6 had about 85
It has been found that the water content contained in the ratio of about 8% becomes about 8% when the freeze-vacuum drying treatment step 16 is performed.

Since the sliced apple pieces 6 which have been subjected to the freeze-vacuum drying treatment step 16 can be stored, a sugar solution permeation treatment step 17 as shown in FIG.
The amount of sliced apple pieces 6 to be processed in can be adjusted.

After the freeze-vacuum drying treatment step 16, a sugar solution permeation treatment step 17 is applied to the sliced apple pieces 6 in an amount according to the demand of the product.

In the sugar solution permeation treatment step 17, the weight of sugar divided by
(Weight of water + weight of sugar) × 100 An aqueous solution having a sugar concentration of 70 degrees is heated to 70 ° C. to 80 ° C. and the sliced apple pieces 6 are immersed in the aqueous solution for about 10 minutes. At this time, the sliced apple pieces 6 containing about 8% of water have a porous shape with excellent water-repelling property, so that the aqueous solution having a sugar concentration of 70 degrees efficiently becomes sliced apple pieces 6. It soaks in. As described above, when the sliced apple pieces 6 into which the aqueous solution having a sugar concentration of 70 degrees has been efficiently soaked are placed on the net 21 for about 10 minutes as shown in FIG. The apple piece 6 can be obtained.

Further, when the sliced apple pieces 6 in which the sugar solution is sufficiently soaked as described above are manufactured, the working time can be greatly shortened and the working efficiency can be improved.

Furthermore, since the sliced apple pieces 6 processed in the freeze-vacuum drying process 16 are freeze-dried, they can be stored at room temperature for a long period of time without degrading their quality. The sliced apple pieces 6 can be subjected to the sugar solution permeation treatment step 17 to be commercialized according to the demand of No. 1, and wasteful production is prevented, and productivity is improved.

Furthermore, the sliced apple pieces 6 that have been subjected to the freeze-vacuum drying process 16 in a short time from slicing the apples 5 to being processed as a product are less destroyed in the structure of the sliced apple pieces 6. The product produced by applying the sugar solution permeation treatment step 17 has the characteristic of the material of the apple 5 because the water is sufficiently evaporated and dried without doing so, and it becomes a porous state with excellent water return property. It will be of high quality with good freshness without loss.

The present invention is not limited to the above-mentioned embodiment, and although an apple is explained in the embodiment, it can be used for other fruits.
Of course, various changes can be made without departing from the scope of the present invention.

[0035]

As described above, according to the method for producing sugar solution-infiltrated fruits of the present invention, the following excellent effects can be obtained.

(I) It is possible to greatly reduce the working time required for manufacturing a product and improve the working efficiency.

(II) While heating the thin disk-shaped fruits, the whole thin disk-shaped fruits are subjected to freeze-vacuum drying treatment to sublimate water so as not to destroy the tissue of the thin disk-shaped fruits. , The thin disk-shaped fruits are dried and frozen into a porous state, and then the thin disk-shaped fruits are immersed in a sugar solution for sugar solution permeation treatment, and the thin disk-shaped fruits are efficiently treated. Since it is made to soak the sugar solution well, it is possible to manufacture high-quality products with good taste.

(III) Since a product with good freshness can be produced from the above (I) and (II), the product is of higher quality.

(IV) Since the freeze-dried vacuum-dried thin-walled disc-shaped fruits can be stored at room temperature without degrading the quality, the thin-walled disc-shaped fruits can be produced as a product according to the market demand. Therefore, wasteful production is prevented and productivity is improved.

(V) Since a small amount of sugar solution is used for the sugar solution infiltration treatment, resources can be effectively used.

[Brief description of drawings]

FIG. 1 is a process drawing of an example of the present invention.

FIG. 2 is a schematic diagram of an apparatus for performing the freeze-vacuum drying treatment step of FIG.

FIG. 3 is a schematic diagram showing an example of the sugar liquid permeation treatment step of FIG.

FIG. 4 is a process drawing showing an example of a conventional method for producing sugar solution-infiltrated fruits.

FIG. 5 is a schematic view showing an example of a cutting process step.

FIG. 6 is a schematic view showing an example of a degassing process step.

FIG. 7 is a schematic diagram showing an example of a conventional sugar solution permeation treatment step.

FIG. 8 is a schematic diagram showing an example of a process for commercializing thin discoid fruits subjected to a sugar liquid infiltration process.

[Explanation of symbols]

 1 Cutting Processing Step 2 Blanching Processing Step 5 Apple (Fruits) 6 Sliced Apple Pieces (Thin Discoid Fruits) 16 Freeze Vacuum Drying Processing Step 17 Sugar Liquid Penetration Processing Step

Claims (1)

[Claims] 1. A fruit is cut into a thin disk shape, the thin disk-shaped fruit is subjected to a blanching treatment, and then,
Production of sugar solution-penetrating fruits, characterized in that the thin disk-shaped fruits are subjected to freeze-vacuum drying treatment, and then the thin disk-shaped fruits are immersed in a sugar solution for sugar solution infiltration treatment. Method.