JPS62278941A - Freezing storage of raw fruit - Google Patents
Freezing storage of raw fruitInfo
- Publication number
- JPS62278941A JPS62278941A JP61122199A JP12219986A JPS62278941A JP S62278941 A JPS62278941 A JP S62278941A JP 61122199 A JP61122199 A JP 61122199A JP 12219986 A JP12219986 A JP 12219986A JP S62278941 A JPS62278941 A JP S62278941A
- Authority
- JP
- Japan
- Prior art keywords
- fruit
- juice
- fruit juice
- taste
- natural
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 40
- 238000007710 freezing Methods 0.000 title claims abstract description 9
- 230000008014 freezing Effects 0.000 title claims abstract description 9
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 23
- 235000019640 taste Nutrition 0.000 claims abstract description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000013997 pineapple juice Nutrition 0.000 abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- 235000004936 Bromus mango Nutrition 0.000 description 4
- 235000009467 Carica papaya Nutrition 0.000 description 4
- 240000007228 Mangifera indica Species 0.000 description 4
- 235000014826 Mangifera indica Nutrition 0.000 description 4
- 235000009184 Spondias indica Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 244000241235 Citrullus lanatus Species 0.000 description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 240000006432 Carica papaya Species 0.000 description 2
- 241000219172 Caricaceae Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000234295 Musa Species 0.000 description 2
- 235000021015 bananas Nutrition 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012027 fruit salads Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D2400/00—General features of, or devices for refrigerators, cold rooms, ice-boxes, or for cooling or freezing apparatus not covered by any other subclass
- F25D2400/30—Quick freezing
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
３、発明の詳細な説明
「産業上の利用分野」
この発明は、天然の果実の完熟の美味しさをそのまま保
存する。生鮮果実の凍結貯蔵方法に関するものである。[Detailed Description of the Invention] 3. Detailed Description of the Invention "Field of Industrial Application" This invention preserves the deliciousness of fully ripened natural fruits. This invention relates to a method for freezing and storing fresh fruits.
「従来技術及びその問題点」
バナナ、マンゴウ、パパイア等は、フィリッピン等の熱
帯間で大祉に産生されるものであるが、ちょうど熟した
食べ頃の果実は、輸送中変質するため、熟していない状
態で収穫ルたちのを、輸入国に陸上げ後、追熟加工処理
を行なって熟成させ、これを食用に供するようにしてい
る。"Prior art and its problems" Bananas, mangoes, papayas, etc. are produced in tropical countries such as the Philippines, but the fruits that are just ripe and ready to eat are not ripe due to deterioration during transportation. After being harvested in the same condition and brought to the importing country, they are subjected to additional ripening processing and ripened, and then made available for consumption.
しかして、このようにした場合には、天然の果実の風味
とか味わいとかが減ぜられることとなるが、天然の熟し
た果実を輸送したのでは、長期の輸送中腐敗してしまう
ので、仕方なく採用しているのが現状である。However, in this case, the flavor and taste of the natural fruit will be diminished, but if the naturally ripe fruit is transported, it will spoil during long-term transportation, so there is no other way. The current situation is that it is being adopted without any restrictions.
また、天然の生果実を輸入する場合には、植物防疫法に
基ずく消毒滅菌処理を必要とするが、これがコスト高等
のネックとなる問題があった。Furthermore, when importing natural fresh fruits, they must be disinfected and sterilized based on the Plant Protection Act, which poses a problem of high costs.
一方、果実を缶詰に加工して長期間貯蔵することは周知
であるが、剥皮した生鮮果実を砂糖液等に浸漬して加工
するなど天然の果実の風味を失うものであり、天然の果
実の風味を失うことなく長期間保存すること、は現実に
は行なわれていないし、またそのような着想も全く知ら
れていない。On the other hand, it is well known that fruits can be processed into cans and stored for a long period of time, but this process involves immersing peeled fresh fruits in sugar solution, etc., which results in the loss of the natural fruit flavor. In reality, preserving food for a long period of time without losing its flavor has not been done, nor is there any such idea known at all.
この発明は、このような点に鑑みてなされたものであり
、食べ頃の果実をそのまま保存し、しかもコスト高にな
らない生鮮果実の凍結貯蔵方法を提供することを目的と
している。The present invention has been made in view of these points, and an object of the present invention is to provide a method for freezing and storing fresh fruits, which preserves fruits that are ripe for consumption and does not increase costs.
ｒ問題点を解決するための手段」 上記目的を達成するため、本発明にあっては。``Means for solving problems'' In order to achieve the above object, the present invention has the following features.
生鮮果実を、その味覚を生かす最少単位の適宜な形状に
成形して、これをビタミンＣ含有天然果汁と甘味を付与
しその果実の天然の風味に適合する果汁との混合果汁に
浸漬し、ついで−４０〜−５０℃、数分以内で果実の中
心迄を短時間に液体窒素による急速瞬間凍結させた後、
冷凍貯蔵したことを特徴とする。Fresh fruit is shaped into an appropriate shape of the minimum unit that brings out its taste, and is immersed in a mixed fruit juice of vitamin C-containing natural fruit juice and fruit juice that imparts sweetness and matches the natural flavor of the fruit. -40 to -50℃, within a few minutes, the center of the fruit is flash-frozen using liquid nitrogen.
It is characterized by being stored frozen.
本発明に於いては、果実は、その味覚を生かす適宜の形
状に成形する必要がある。これは、生鮮果実１４、食す
るときその形状が味覚に与える影響が強いからである。In the present invention, it is necessary to mold the fruit into an appropriate shape that brings out its taste. This is because the shape of fresh fruit 14 has a strong influence on the taste when eaten.
例えば、スイカは薄くするとスイカ特有の味わいが失わ
れるが、成る程度の厚みのブロックにすると、そのｆｉ
ｌｌｌな水分が口の中に広がり美味となるからである。For example, if you make a watermelon thin, it loses its unique flavor, but if you make a block thick enough to make it, its fi
This is because the moisture spreads in your mouth and makes it delicious.
同様の理由で、マンゴは丸若しくは角形に切断成形する
のがよく、パパイアは角形に切断成形するのがよい、ま
た、／へナナは剥皮したままでよく、形状による味わい
はあまり差異はないから、特殊な形状に切断成形する必
要はない。For the same reason, it is best to cut and shape mangoes into round or square shapes, and cut and shape papayas into square shapes.Also, /henana can be left peeled, and there is not much difference in taste depending on the shape. , there is no need to cut and mold it into a special shape.
また、その形状は、味覚を生かす最少単位でなければな
らない、これは、果実は特に細胞膜が弱く、そのため果
実の内面と外面との冷却に時間的な差がありすぎると、
細胞膜が破壊し、解凍したときに、外観、味ともが完全
に変化し、到底食用にはならなくなるので、果実の表面
と中心とがあまり時間的差がなく凍結されるように、−
口にはいるような小さい形状とする必要があるからであ
る。In addition, the shape must be the smallest unit that makes the most of the taste. This is because fruits have particularly weak cell membranes, so if there is too much of a time difference in cooling between the inner and outer surfaces of the fruit,
When the cell membrane is destroyed and the fruit is thawed, the appearance and taste will completely change and the fruit will become inedible.
This is because the shape needs to be small enough to fit in the mouth.
このようにして」皮切断成形した果実は、ビタミンＣ含
有天然果汁と甘味を付与する果汁との混合果汁中に浸漬
させる必要がある。これは、このようにすることにより
、果実の変色が効果的に防止されるばかりでなく、浸漬
果汁の一方の味覚に編せず、果実固有の味を引き出すか
らである。即ち、ビタミンＣ含有天然果汁だけに浸漬さ
せたのでは、果実に強い酸味を与え腐敗している印象を
テえるが、パイナツプル等の甘味を付与する果汁との混
合果汁に浸漬させると、甘味で酸味がうすれ、されやか
で口当りのよい美味な味となるからである。このような
混合果汁としては、例えば、レモン等の柑橘類とパイナ
ツプル等の天然の絞り汁との混合物が挙げられる６また
、スイカのような最も水分の多い果実は、凍結により表
面が乾き、パサパサした感じとなり、不味い味わいとな
るので、混合果汁の一方は、浸漬させる果実と同じ果実
若しくは同系統の果実の果汁に浸漬させるのが特に好ま
しい、更に、その味覚（甘味）を引き建たせるため、塩
分特に自然塩を混合果汁中に含有させるのが好ましい６
例えばスイカは、食塩特に天然の食塩によりその甘味を
引き立たせることができる。The fruit that has been cut and shaped in this way needs to be immersed in a mixed fruit juice mixture of natural fruit juice containing vitamin C and fruit juice that imparts sweetness. This is because by doing so, not only the discoloration of the fruit is effectively prevented, but also the unique flavor of the fruit is brought out without being mixed with one taste of the soaked fruit juice. In other words, if the fruit is soaked only in natural fruit juice containing vitamin C, it will give the fruit a strong sour taste and give the impression of rottenness, but if it is soaked in a mixed fruit juice with a fruit juice that imparts sweetness, such as pineapple juice, the fruit will have a sweet taste. This is because the sourness fades, resulting in a refreshing and delicious taste. Such mixed fruit juices include, for example, mixtures of citrus fruit juices such as lemons and natural juices such as pineapple juices.6 Also, the most juicy fruits, such as watermelons, dry out on the surface due to freezing and become dry. It is particularly preferable that one of the mixed fruit juices is soaked in the juice of the same fruit or fruit of the same family as the fruit to be soaked.Furthermore, in order to enhance the taste (sweetness), salt should be added to the mixed fruit juice. In particular, it is preferable to include natural salt in the mixed fruit juice6.
For example, the sweetness of watermelon can be enhanced with salt, especially natural salt.
このように浸漬後、果実は冷凍庫中で液体窒素により急
速凍結させる。凍結は、果実の種類、形状にもよるが１
．中心までが短時間に凍結するように一４０℃〜−５０
℃、数分好ましくは５分以内で行なう必要がある。中心
までの凍結に長時間を要する条件で行なうと果肉が変化
して本発明の目的は達成し得ない、このように凍結後、
冷凍庫中で長時間保存し、果実に応じて、そのまま食べ
ても、或いは解凍してフルーツサラダ等として食べても
よい。After soaking in this manner, the fruit is quickly frozen with liquid nitrogen in a freezer. Freezing depends on the type and shape of the fruit, but 1
．． -40℃ to -50℃ so that the center freezes in a short time
℃ for several minutes, preferably within 5 minutes. If freezing to the center is carried out under conditions that require a long time, the pulp will change and the purpose of the present invention cannot be achieved.
You can store it in the freezer for a long time and depending on the fruit, you can eat it as is or thaw it and eat it as a fruit salad or the like.
尚、剥皮した果実は無菌処理を行なうと共に、剥皮した
果実を切断成形する工程、切［ｒ成形した果実を混合果
汁中に浸漬させる工程及び凍結工程は無菌室で行なうの
がよい。In addition, the peeled fruit should be sterilized, and the steps of cutting and shaping the peeled fruit, immersing the cut and shaped fruit in mixed fruit juice, and freezing should be performed in a sterile room.
「実施例」
次に実施例を挙げて本発明を更に説明するが、本発明は
この実施例に限定されない。"Example" Next, the present invention will be further explained with reference to Examples, but the present invention is not limited to these Examples.
実施例１
フィリピン産のバナナを剥皮し、これをレモン果汁とパ
イナツプル果汁の等重量を混合した果汁中に浸漬させた
。ついで、これを−４０℃の冷凍庫中、３分以内で急速
に凍結させた後、冷凍庫中に保存した。このバナナを６
ケ月後に室温で解凍した。外観、味、風味共殆ど変化し
ていなかった。Example 1 A banana from the Philippines was peeled and immersed in a mixture of equal weights of lemon juice and pineapple juice. This was then rapidly frozen within 3 minutes in a -40°C freezer, and then stored in a freezer. 6 of these bananas
After several months, it was thawed at room temperature. There was almost no change in appearance, taste, or flavor.
実施例２
マンゴウ、パイナツプル、パパイアを、それぞれ剥皮し
、マンゴウは角形に、パイナツプルは小扇子形に、そし
てパパイアは角形にして、これらをレモン果汁とパイナ
ツプル果汁の等重量を混合した果汁中に浸漬させた。つ
いで、これらを−４０℃の冷凍順中３分以内で凍結させ
、冷凍庫中でＢケガ間保存した。これを室温で解凍した
が、外観、味、風味共殆ど変化していなかった。Example 2 A mango, a pineapple, and a papaya were each peeled, and the mango was made into a square shape, the pineapple was made into a small fan shape, and the papaya was made into a square shape, and these were soaked in a juice mixture of equal weights of lemon juice and pineapple juice. I let it happen. These were then frozen at -40°C within 3 minutes and stored in a freezer for a period of time. When this was thawed at room temperature, there was almost no change in appearance, taste, or flavor.
「発明の効果」
以上述べた如く、本発明によれば、フィリピン等の熱帯
間で産出した非常に安価な果実数種を。"Effects of the Invention" As described above, according to the present invention, several types of very inexpensive fruits produced in tropical regions such as the Philippines can be obtained.
熟した食べ頃の状態で長期間保存することが可能となり
、しかもその外観、味、風味共殆ど変化しないので１．
我々の食生活を非常に豊かにするものである。しかも、
本発明によれば、剥皮した果実を冷凍輸入するものであ
るから、植物防疫法に基ずく消毒を必要としない等のコ
スト上の利点も得られる。1. It can be stored for a long time in a ripe and ready-to-eat state, and its appearance, taste, and flavor hardly change.
It greatly enriches our diet. Moreover,
According to the present invention, since peeled fruits are imported frozen, cost advantages such as not requiring disinfection based on the Plant Protection Law can also be obtained.
Claims (1)
成形して、これをビタミンＣ含有天然果汁と甘味を付与
しその果実の天然の風味に適合する果汁との混合果汁に
浸漬し、ついで−４０〜−５０℃、数分以内で果実の中
心迄を短時間に液体窒素による急速瞬間凍結させた後、
冷凍貯蔵することを特徴とする生鮮果実の凍結貯蔵方法
。Fresh fruit is shaped into an appropriate shape of the minimum unit that brings out its taste, and is immersed in a mixed fruit juice of vitamin C-containing natural fruit juice and fruit juice that imparts sweetness and matches the natural flavor of the fruit. -40 to -50℃, within a few minutes, the center of the fruit is flash-frozen using liquid nitrogen.
A method for freezing and storing fresh fruits, characterized by storing them frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61122199A JPS62278941A (en) | 1986-05-29 | 1986-05-29 | Freezing storage of raw fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61122199A JPS62278941A (en) | 1986-05-29 | 1986-05-29 | Freezing storage of raw fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62278941A true JPS62278941A (en) | 1987-12-03 |
Family
ID=14830012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61122199A Pending JPS62278941A (en) | 1986-05-29 | 1986-05-29 | Freezing storage of raw fruit |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62278941A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01285151A (en) * | 1988-05-11 | 1989-11-16 | Katsumasa Hirabayashi | Keeping of fruit in cold storage |
| US5258193A (en) * | 1992-01-03 | 1993-11-02 | Jitsuo Inagaki | Method for freeze-storage of fresh fruits |
| CN102821612A (en) * | 2010-02-18 | 2012-12-12 | 路纳西萃克股份公司 | Method for preserving fresh cut lemon |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52145549A (en) * | 1976-05-27 | 1977-12-03 | Kowa Butsusan Kk | Method of manufacturing frozen packed banana |
-
1986
- 1986-05-29 JP JP61122199A patent/JPS62278941A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52145549A (en) * | 1976-05-27 | 1977-12-03 | Kowa Butsusan Kk | Method of manufacturing frozen packed banana |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01285151A (en) * | 1988-05-11 | 1989-11-16 | Katsumasa Hirabayashi | Keeping of fruit in cold storage |
| US5258193A (en) * | 1992-01-03 | 1993-11-02 | Jitsuo Inagaki | Method for freeze-storage of fresh fruits |
| CN102821612A (en) * | 2010-02-18 | 2012-12-12 | 路纳西萃克股份公司 | Method for preserving fresh cut lemon |
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