JPH0767366B2 - How to maintain the freshness of cut fruits - Google Patents

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The present invention can be provided to consumers by keeping it fresh for four days after the production of cut fruits and keeping it hygienically satisfying the standards of sanitary rules for bento and sozai. The present invention relates to a method for holding cut fruits.

[0002]

2. Description of the Related Art In recent years, with the advancement of women into society, the eating habits have changed drastically, the food service industry has significantly developed, the demand for cut fruits has increased, and they are being marketed in supermarkets, convenience stores and the like.

[0003]

[Problems to be Solved by the Invention] From the perspective of consumers who use this cut fruits, the so-called cooking work of removing damaged parts, peeling, and chopping can be saved, and It has the advantage that it can be easily obtained in the required amount when needed and can be quickly served on the table, but from the provider side (producer side) who provides this, normal fruits that have not been cut Compared with the above, the freshness of fruits was severely deteriorated, and browning of the cut surface, putrefaction and off-flavor were likely to occur rapidly, and it was difficult to maintain the freshness. In addition, since the cut products are eaten as they are, hygienic management is very important, and the commercially available products meet the standard specifications of salad, the general viable cell count of 10 ⁵ / g or less, and the coliform cell count of 10 ² / g or less. Is required. Fruits have a higher storability than vegetables and have a bacteriostatic effect, and it is important to sterilize and sterilize the surface contaminated by harvesting, shipping, etc. Also, during cutting, washing and dehydration after shaping, cut fruits come into contact with each other, causing damage and deterioration in quality, and cell liquid leaching out, which causes bacteria to multiply using this as a nutrient source. Many days, even in low temperature management, quality deterioration or many products that do not meet the above-mentioned guidance standards can be seen. The cause of such a rapid decrease in the freshness of cut fruits is that the bacteria originating from the material attached to the raw fruits come into contact with each other during the dehydration work after washing, causing scratches, degrading the quality, and leaching out the cell liquid and storing it. This is because the leachate in the solution and the leachate from the cut surface increase as a nutrient source, and browning and offensive odors occur after 2 days even after low temperature control in a showcase after production, and therefore they are discarded. According to Kobe City's guidance standards for fresh prepared foods, the number of general viable bacteria is 10 ⁵ / g or less, and the number of E. coli is negative (0
/ 0g). However, when a commercially available cut fruit was purchased and investigated, many rejected products that do not meet the above-mentioned guidance standards are found.

[0004]

[Means for Solving the Problems] The present invention solves the above problems and, for about 4 days after the production of cut fruits, there is no browning, rot or offensive odor, the tension of the material is good, and the quality and freshness are good. In order to provide cut fruits that meet the teaching standards in terms of hygiene, sodium hypochlorite was added to low-temperature water at around 7 ° C, the pH of which was adjusted to 5.0 to 4.5, to adjust the residual chlorine concentration to 15
2 fruit as it is in the tank with 0ppm-300ppm
Soak for about 0 minutes. Then, the fruits taken out of the tank were filled with 150 liters / bottom of the bottom of the tank having a volume of 280 liters.
Cleaning is performed for about 7 to 10 minutes in an air bubbling tank in which air is sprayed at a rate of 6 minutes and cold water at 5 ° C. or less is supplied at a rate of 6 liters / minute. Then again, the capacity is 2
Emit ozone at a rate of 200 mg to 250 mg per hour into an 80 liter tank, and after cleaning for 5 minutes in a cold water circulation type ozone bubbling tank where the water temperature is maintained at 5 ° C or less, cut into a predetermined shape that meets your needs. Oxygen permeation rate 5000-8000 ml / m ² · 25 ° C
It was placed in a plastic film bag or container made of a material for 24 hours and deaerated and packaged.

[0005]

[Example] An example using tomato as a cut fruit will be described. First, 20 whole fruits were placed in a tank in which sodium hypochlorite was added to low temperature water around 7 ° C whose pH was adjusted to 4.8 with citric acid to make the residual chlorine concentration 150 ppm.
Immerse for a minute to remove the bacteria attached to the epidermis of tomato.

Next, an overflow type air bubbling tank in which air is sprayed at a rate of 150 liters / minute from the bottom of the tank having a capacity of 280 liters and cold water of 5 ° C. or less is supplied at a rate of 6 liters / minute. Soak for 10 minutes.

[0007] Furthermore, a tank having a capacity of 280 liters has a capacity of 2
Ozone is discharged into water at a rate of 00 mg to 250 mg, and cleaning is performed for about 5 minutes in a cold water circulation type ozone bubbling tank in which the water temperature is maintained at 5 ° C or lower.

The tomato taken out from the ozone bubbling tank was cut into a predetermined size and placed in a polyethylene film bag made of a material having an oxygen permeation rate of 5000 to 8000 ml / m ² · 25 ° C. for 24 hours, and a vacuum degree of 100 to 40.
It was deaerated and packed at 0 mmHg and stored at 7 ° C. for 4 days.

Tomatoes stored at 7 ° C. for 4 days were taken out, and the number of general viable cells was measured by the standard agar plate method and the number of Escherichia coli was measured by the desoxycholate method. 3 ⁴ ~3.0 ² / g,
The number of Escherichia coli was 10 to 0 / g, and there was neither browning nor a bad odor, and the freshness and taste which were the same as the production date were obtained.

As another embodiment, when packaging oranges, grapes, muscats, Wenzhou mandarin oranges, Earlsmelons, 20th century pears, etc., which have been washed in the same manner as the tomatoes described above, the oranges are cut into 1/8, grapes and Muscat is cut in half, Wenzhou mandarin is cut in half, Earlsmellon is cut in 16th, 20th century pears are cut in 1/8, and they are 4 When the number of bacteria was measured by the same method as that for the tomato after storage on the day, as shown in Table 1, a good one whose freshness and quality did not change much from the production date was obtained.

[0011]

[Table 1]

[0012]

Industrial Applicability According to the present invention, whole fruit is placed in a tank in which sodium hypochlorite is added to low temperature water of about 7 ° C. having a pH adjusted to 5.0 to 4.5 to give a residual chlorine concentration of 150 ppm.
Overflow type air bubbling tank in which air is strongly jetted at a rate of 150 liters / minute from the bottom of a tank having a capacity of 280 liters and cold water of 5 ° C. or less is supplied at a rate of 6 liters / minute after immersion for a minute. 7 minutes to 1
Since it is washed for 0 minutes, bacteria, chemicals, etc. adhering to the epidermis of the fruit can be removed and discharged outside the tank.

Further, the fruits which have been washed and sterilized in an overflow type air bubbling tank discharge ozone into the water at a rate of 200 mg to 250 mg per hour in a tank having a capacity of 280 liters and are maintained at a water temperature of 5 ° C. or lower. Since the secondary cleaning was carried out in the circulation type ozone bubbling tank, the sterilization effect was more completely carried out, and fruits having extremely few bacteria were obtained.

The thus-obtained fruit having a very low number of bacteria has a predetermined shape before being put into a plastic film bag or container made of a material having an oxygen permeation amount of 5000 to 8000 ml / m ² · 25 ° C · 24 hours. Since it is cut into large pieces and placed in the bag or container for deaeration packaging, there is little contamination on the cut surface and in the atmosphere in the factory, and hygiene is excellent in quality maintenance.

The cut fruits produced by the present invention are
Even after 4 days from production, browning and odor did not occur, the taste and freshness did not change at the time of production, and the hygiene standards of salads were satisfied. Due to the peculiarities of processing and distribution of fresh food, Since it can be mass produced and stored every day as compared with the conventional method that was able to produce only a small amount required, it will contribute greatly to improving the working environment and labor shortage in the fresh food industry. .

Claims (1)

[Claims] 1. A pH of 7 ° C. adjusted to 5.0 to 4.5.
Sodium hypochlorite was added to the low temperature water before and after to immerse the whole fruit for about 20 minutes in a tank with a residual chlorine concentration of 150 ppm to 300 ppm, and then 150 liters from the bottom of the tank to a 280 liter tank. After rinsing for about 7 minutes to 10 minutes in an overflow type air bubbling tank in which air is sprayed at a rate of 6 / min and cold water at 5 ° C or less is supplied at a rate of 6 liters / minute, the capacity is immediately 280 liters. Ozone is discharged into the tank at a rate of 200 mg to 250 mg per hour and washed in a cold water circulation type ozone bubbling tank where the water temperature is maintained at 5 ° C or less for about 5 minutes, and then cut into a predetermined shape to permeate oxygen. Quantity 5000
A method for maintaining freshness of cut fruits, which is characterized by placing in a plastic film bag or container made of a material of ˜8000 ml / m ² · 25 ° C. for 24 hours and degassing.