JPS58224676A - Peeling of kiwi fruits - Google Patents

Abstract

PURPOSE:Kiwi fruits are frozen only on their peripheral surface, then thawed and peeled, thus achieving easy peeling of kiwi fruits in a short time, without softening in fruit flesh texture and changing in fruit colors. CONSTITUTION:Kiwi fruits are subjected to additional ripening, then, washed, dipped in water to make water films stick to the cillia on their surfaces. Then, the fruits are taken out of the water and refrigerated to freeze only the peripheral surface. These fruits are dipped in hot or cold water to effect thawing or stood at room temperature for thawing, then peeled.

Description

[Detailed description of the invention] Kiwifruit fruit has short cilia on the fruit surface,
The pericarp is hard and the adhesion between the pericarp and the pulp is strong and cannot be peeled off easily. Kiwifruit also has a bright emerald green flesh, which is a major feature that cannot be found in other fruits, and it is important to take advantage of this advantage during processing. When exposed to water, the emerald green color of the pulp disappears and the fruit turns yellow.

Up to now, various tests have been conducted regarding the processing of kiwifruit, but each method has the following problems.

(b) How to peel the skin using a knife without pretreatment.

Although the quality of the obtained pulp is good, peeling requires labor and time and the yield is low.

(b) In the method of softening and peeling the fruit by soaking it in hot water, the emerald green color of the fruit pulp disappears and the fruit turns yellow due to heating.

() → Medicine, (#1 acid solution and or dilute alkaline solution)
In the method of peeling the fruit, it is difficult to soften the peel and the peel cannot be peeled easily.

The present inventors also investigated a method of freezing the whole fruit, thawing it, and peeling it. That is, after washing the kiwifruit, the fruit is completely frozen to the inside of the fruit in a freezer of -10" or less,
This fruit was immersed in boiling water, but when it was thawed by immersing it in running water, the skin could be easily peeled off. However, with this method, the pulp tissue becomes soft and there is a lot of drip liquid (liquid flowing out from the pulp), and the yield of peeled pulp is low.

The present inventors have developed the following peeling method as a result of various studies in order to improve the above-mentioned drawbacks.

In other words, after washing the ripened kiwifruit fruit.

After soaking in water and applying a film of water to the cilia on the surface of the fruit,
Remove from water and immediately place in the freezer (internal temperature -, z3v)
Place in a container and freeze for about an hour, making sure only the outer periphery of the pulp is frozen and the center is not frozen.

Next, we found that the skin of the fruit can be easily peeled off by thawing the fruit by immersing it in boiling water for about 1 minute, or by immersing it in running water for about S minutes. This processing method attaches a film of water to the surface of the fruit, which speeds up the freezing of the fruit skin and increases the freezing effect. That is, compared to the method of freezing the whole fruit, the time and cost required for the freezing treatment can be reduced, and it is possible to obtain a processed product of good quality in which the pulp tissue does not become soft.

In the present invention, the purpose of freezing is to freeze only the outer periphery of the kiwifruit, so in addition to the method of placing the fruit in a freezer, a method of using prine and a method of using airplast can be applied.

In the method using prine, prine refers to a substance that can transfer heat without freezing even when cooled by a freezing device. Generally, aqueous solutions of various salts and sugars are used, and these aqueous solutions have a low freezing point of 0υ. It will not freeze even below. Freezing methods using brine include the immersion method, in which the food is immersed in a cooled brine solution, and the method in which the food is injected with a cooled brine solution, both of which are suitable for freezing kiwifruit and are fast. , processing cost is low and harmless. As an example of the freezing method using prine according to the present invention, kiwifruit is placed in a net cage or cooled to below 0 F using a net conveyor or the like.1. 'Oac 12. immersed in a harmless prine, such as an aqueous solution of

Air blast freezing refers to the use of low-temperature air on food or Procedural amendment (voluntary) Mr. Kazuo Wakasugi, Commissioner of the Patent Office, February 2, 1953 / Indication of the case 1982 Patent Application No. 75 No. 3 Invention Name Kiwifruit fruit processing method S Person making the amendment Patent applicant Paying agent Subject of the amendment S Contents of the amendment to the column of the detailed description of the invention Amended "口゛" at the beginning of the second page to "ka" Correct page 5, line 5 "-70~30C" to 1-io"c~-3ci'c"

Claims (2)

[Claims] (1) Washing and freezing kiwifruit fruit that has been ripened in a conventional manner, freezing only the outer periphery of the fruit, immersing it in boiling water or water, or thawing it at room temperature, and then peeling the fruit. Kiwifruit processing method featuring (2) The method for processing kiwifruit fruit according to claim 7, wherein the freezing treatment involves immediately freezing the fruit while leaving a water film attached to the surface of the fruit by immersion in water.