JPS5881735A - Preparation of canned or bottled peeled fruit vegetable - Google Patents

Abstract

PURPOSE:To prepare canned or bottled peeled fruit vegetable having excellent gloss, liquid resistance, and water-retainability, by coating the surface of the peeled fruit vegetable with a soft skin. CONSTITUTION:An edible thin skin layer similar to the skin of fresh fruit is applied to the surface of peeled fruit vegetable either by immersing the fruit pulp in a solution of a sizing agent or a soft skin-forming material composed of a coagulable material (e.g. low-methoxypectine, polyvinyl alcohol, alginic acid, carboxymethyl cellulose, starch, paraffin, casein, etc.) under rotation or vibration, or by coating the fruit pulp directly with the skin-forming material. The coated fruit is filled together with syrup in a can or bottle by conventional process, and sealed and sterilized.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing bottled peeled fruits and vegetables.

There are numerous examples of its use (e.g. peeled grapes, the most appropriate example being sashimi grapes placed on cakes for decoration); grapes served as desserts in dishes and eaten as is).

In recent years, these sashimi grapes have been made by peeling grape raw materials using a known method such as the so-called alcohol-alkali method, filling them together with grapes into cans or bottles, sealing them, sterilizing them, and storing them as appropriate. Each time I get a bottle, I open it and use it.

However, peeled fruits such as grapes cannot avoid the following problems.

Medium: Due to the heat treatment and chemical treatment during peeling during canning and bottling, the pulp tissue of Toku-ku Sashimi has softened, which is further accelerated during storage.

For example, the shape retention and luster of fresh fruit pulp when used on cakes may be reduced; I) There is a risk of discoloration of the fruit pulp, and ■ It may cloud the fruit pulp in cans and reduce its commercial value. (QV) There is a risk that the original fruit flavor will be lost, and this problem occurs in almost the same way with many fruit vegetables other than grapes, such as mandarin oranges and cherries, regardless of the seed level.

In order to solve this problem, the inventors conducted various tests and found that, for example, by covering the surface of grape sashimi with soft skin and canning it, the trouble of removing the skin could be eliminated. ■Retains gloss, ■Improves liquid resistance,■
He was able to complete this invention by obtaining the knowledge that it had surprising effects such as improving water retention.

That is, the present invention forms an edible skin-like thin film on the surface of peeled fruit vegetables using a softness-forming material mainly composed of a glue or a coagulating substance, and the fruit vegetables covered with this thin film are used regularly. This is a method for producing peeled fruits and vegetables in bottles, which is characterized by filling cans or bottles together with Silarag and sealing and sterilizing them.

What are the fruits and vegetables targeted by this invention?

(a) Saguran is grape, ginger, pear, persimmon,
Plums, melons, palms, mangoes, tomatoes.

(b) Those whose skins are generally peeled by the alcohol-alkali-surfactant method, such as figs, loquats, peaches, and apricots, etc. .

(c) Those that are peeled at low temperatures using the acid-alkali method, such as mandarin oranges; (d) Those that are mechanically peeled, such as pineapple pulls or some of the above (a); (・) Fresh products, such as strawberries. However, it refers to those that have been subjected to mechanical excision treatment such as the calyx, and also refers to the kernels that also contain t.

Next, in this invention, the sizing agent or coagulant substance which is the main material of the softness forming material is rhohmethoxy pectin, polyvinyl alcohol, alginate (especially sodium salt), caldexymethyl cellulose, IL powder (based on the above). Materials), fin, casein, ethyl cellulose, acetyl cellulose, sh2tsuk, sandaratsk (auxiliary materials), gelatin, gum arabic,
Examples include locust bean, mu, hectin, methyl heptyl-4, and 1 m of oil (improved materials), and these are used by selecting one or more of the above base materials, auxiliary materials, and improved materials. together with these in solution.

Base material! 0.1-4.0% Auxiliary!　0.001～0.5chi Improved material 80.1~2.0chi It is better to contain it to some extent.

Specifically, this coating treatment is carried out by immersing the peeled pulp in the solution while appropriately rotating or applying vibration, or by directly coating the solution on the pulp. In this case, the liquid temperature during immersion is 10 to 50.
It is preferable to carry out the coating at a temperature of 1 to 30 minutes at a temperature of about 1 to 30 minutes from the viewpoint of uniform coating and prevention of aging.

However, if peeled fruit pulp is kept in a temporary container for a long time at a temperature of 40°C or higher, the structure of the pulp tissue will change and the appearance will change due to the collapse of the p-shape, which causes a softening phenomenon. This causes a decrease in the temperature.

For this reason, it is often necessary to tighten and stabilize the pulp tissue prior to the above-mentioned coating treatment (depending on the target pulp).

Examples of such tightening and stabilization of pulp tissue include (1)
Extracts from waste materials such as fish and shellfish containing Mg, Ca, P, etc. as main components or their degrading bacteria.

(II) Magnesium chloride 0. o 5-1.0%
, gelatin 0.5-4%, calcium lactate 0.1-0
．． 8 To and sodium pyrophosphate 0.1-0.54
Substrates for synthetic processing, including

A combination of 0.5-101 sorbitol, 0.1-101 cyclodextrin (particularly β-cyclodextrin) and 0.01-101 organic acid (citric acid in 4!), alt- is used.

Kakima Treatment U, A: Either immersing the peeled pulp in a cough treatment solution (conditions 20-70℃, 2-60 minutes), or adding deaeration conditions during this immersion (conditions 10-50℃). °C, 2
40-70 scratches Hg) for ~30 minutes, or treatment under similar pressure conditions (10-30°C, 2-30 minutes, 1.
1 to 1.6'). The above-mentioned degassing treatment is suitable because it is often performed on products with a high air content such as apples.

Next, at this point, when the fruit pulp processed as described above is packaged in cans or bottles, ordinary means are applied without exception, and there are no particular restrictions on the sterilization temperature, etc., and detailed explanations thereof will be omitted. I'll omit it.

This invention will be specifically explained below using examples.

Example 1 Ethyl alcohol commonly used in grapes (praware)
10# of peeled grape pulp was obtained by treating with 5% sodium hydroxide peeling solution.

The obtained grape pulp was added to the above-mentioned natural fish figurine decomposition solution, β-cyclodextrin 2.0% sorbitol 1.0# gelatin
3.01 While rotating in a treatment solution containing 0.2% citric acid at 30°C, 2%
It was immersed for 0 minutes.

Next, after lightly washing with water, add sodium alginate 0.3'4 casein soda 0.011 gum arabic.
Immerse for 2 minutes in a 50-60 aqueous solution containing 0.2% 5pan O, 059b beeswax, and then heat at 60°C.
Monocalcium phosphate o, s* and alum 0.
12.3 kg of coated grape grains were obtained by immersion treatment in an aqueous solution containing 1.

This is stuffed into 450 white caps (commonly called), and the commonly used Brix sugar [15,0,-
3. Inject 72 Tsug and tighten the cap to seal it.
Sterilization was performed at 90°C for 20 minutes.

The resulting bottle was stored at 25°C for 6 months and the contents were removed.]
When evaluated, the following results were obtained.

Sila lag turbidity 9 No pulp softening, deformation, above Same flavor Good Example 2) Apples were peeled with the peeling agent of Example 1, and the resulting four-force product 5
# contains Sodium pyrophosphate 0.3% Magnesium chloride 0.1 Calcium lactate 0.7 Potassium chloride 0.1 Strine in β-sifurob 1.0 g A: F 5″ Lutactone 0.5 Ze2tin 1.5 Immerse in blended solution 201 for 30'0.10 minutes, 5
Treated and mourned under 0 cmHg.

Next, Ikuten 1%? After spraying a solution containing 1.0% ribinyl alcohol, 0.1% ethyl cellulose, and 0.1% agar, the mixture was treated with the aqueous solution of Example 1 containing 0.5% sulfuric acid for 7 minutes (yield: 6.0 s). Ay
) The meat was stuffed into a No. 5 can, injected with a generally used syrup having a Brix sugar content of 15.0% and a pH of 3.3, the can cap tightly sealed, and sterilized at 90° C. for 20 minutes. The resulting nine cans were stored at 25°C for 6 months, opened and evaluated, and the results were as follows.

Shiratsubu No cloudiness, good pulp color (white) No softening, no crumbling of the flesh, good flakiness Good Comparative Example 1 Kuputo pulp peeled using the above Alu Alkali method 10
# was immersed in an aqueous solution containing 0.5T calcium chloride for 20 minutes, and then treated with a solution containing ILs sodium alginate for 30 minutes to obtain Grape Grain 12.04 on which a film was formed. This was carried out in the same manner as in Example 1 to obtain bottled grapes. After storage at 25°C for 6 months, the contents were taken out from the tube and evaluated, with consistent results obtained.

Shirolag turbidity (a lot of turbidity and significant white turbidity) Fruit pulp softens and loses shape Slightly softens and deforms
Comparative Example 2 Somewhat Deterioration Comparative Example 2 The pulp of 1/4 cut of apple peeled by the above alcohol-alkali method was soaked in an aqueous solution containing 5s calcium chloride for 20 minutes.
The fruit was soaked for 4.7 minutes to obtain pulp. Thereafter, in the same manner as in Example 2, a No. 5 can of Rin f was obtained. 25℃
After 6 months of storage, the contents were drained and evaluated, and the desired results were obtained.

Shirotsu ff@shi Noticeable softening of pulp, loss of shape Slightly deteriorated flavor Deterioration Next, we comprehensively evaluated and compared each of the above aspects, and as shown in the following table, it was clear that the present invention was significantly superior.

Patent applicant agent

Claims (1)

[Claims] A thin film is formed on the surface of the peeled fruit and vegetable using a soft skin-forming material mainly composed of a glue or a coagulating substance, and the fruit covered with this thin film is filled in cans or bottles with Sila Lag using a conventional method. A method for producing peeled fruits and vegetables in bottles, characterized by sealing and sterilizing them.