KR20110046820A - preventing browning of pear minimally processed and Zhejiang province improvement method - Google Patents

Abstract

PURPOSE: A browning preventing and storage quality improving method of pear slices is provided to process the pear slices with 1-methylcyclopropene and an antioxidant for minimizing the generation of CO2 and ethylene. CONSTITUTION: A browning preventing and storage quality improving method of pear slices comprises the following steps: washing pear in flowing water, and removing partially decomposed portions and foreign materials; storing the washed pear for 3~6hours at 15~25deg C; processing the pear with 700~800ppb of 1-methylcyclopropene for 6~12hours; dividing the pear into 8 pieces to obtain the pear slices; dipping the pear slices into an antioxidant for 1~3minutes; sterilizing the pear slices at 30~40deg C for 30~60seconds; and packing the sterilized pear slices.

Description

Preventing browning of pear minimally processed and Zhejiang province improvement method}

The present invention relates to a method for improving browning prevention and storage of pear minimally processed slices, and more specifically, by treating the pears and pear slices with one MCP (1-MethylCycloPropene, 1-MCP) and an antioxidant, prepared in the prior art. It is a method to prevent the browning of the embryo section and improve the shelf life by minimizing the chromaticity, hardness, sensory evaluation, weight, ethylene generation amount, C0 ₂ generation amount compared to the prepared embryo section.

With the recent increase in national income, the number of double- earning couples, the rapid increase of group meals at schools and companies, and the consumption of fast foods such as pizzas and hamburgers, the minimum processed products that are simple and functional for the consumption of fruits and vegetables. Demand is increasing. Minimal processing means processing to increase intrinsic functionality without significantly altering the product's freshness.In addition to increasing consumption due to its simplicity, it is necessary to find a consumer for yawning in fruits that are mainly consumed such as pears and apples. Development is urgent in that it can be.

However, the minimum processed products of fruits undergo microbial contamination, breeding, browning, and odor due to softening due to tissue damage and exposure of air to the cutting surface as they go through processing such as peeling, cutting, cutting, and splitting in the production process. Therefore, there is a drawback that the storage and stability is significantly lower than the fruit of the raw material state, so the storage capacity enhancement technology for the extension of the shelf life is required.

In the developed countries where fruit processing rate is over 40%, research on sweet persimmon, apple, pear and blue tuna were conducted.

However, in Korea, the processing rate of fruit is less than 10%, and especially the pears consumed mainly in fruit are facing a limit in demand because the consumption is not easy, and the amplitude coefficient of price according to the fruit production is also large. . Therefore, the development of the minimum processed slices is thought to increase the consumption of sweet and cool taste of oriental pears and to increase consumption, such as after-school meals, but there is little research on this part.

On the other hand, the research for improving the storage capacity of the ship has been proceeded considerably in terms of low temperature, PE film and CA storage, and recently, the study of one MCP (1-MCP) has been made somewhat. Among them, one-MCP (1-MCP) has a positive effect on the inhibition of ethylene production and is known to control various metabolic pathways promoted by ethylene including respiration. However, there is no research or use case for the prevention of browning of small processed slices of fruit and other fruits, especially citric acid used as antioxidant and N-acetycysteine used in medicine as antioxidant. The browning prevention method by combined treatment with) is not developed in the world.

In view of the above problems, there is a need for a browning prevention method capable of minimizing browning which influences the quality of the minimum processed product of the pear.

The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to manufacture in the prior art by treating the pear and belly slices (1-MethylCycloPropene, 1-MCP) and antioxidants It is to provide a method of preventing browning of the embryo section and improving shelf life by minimizing the chromaticity, hardness, sensory evaluation, weight, ethylene generation, C0 ₂ generation compared to the prepared embryo section.

The manufacturing method for the browning prevention and shelf life improvement of the smallest double cutting pieces according to the present invention for achieving the above object,

Washing and sorting process (1st step) to collect the pear and wash in running water to remove foreign matters and wounds and partially decayed;

A room temperature storage process (second process) for storing the selected vessel of the first process at room temperature;

A one MCP (1-MCP) treatment step (third step) of treating the one MCP (1-MCP) to the stored room temperature of the second step;

A ship section processing step (fourth step) of processing the one-MPP treated ship of the third step into sections;

An antioxidant treatment step (fifth step) of treating the processed embryo slices of the fourth step with an antioxidant;

A sterilization step (sixth step) for sterilizing the embryo section which has undergone the antioxidant treatment step of the fifth step; And

And a packaging process (seventh process) for packaging the sterilized pear slices of the sixth process.

Hereinafter, a manufacturing method for preventing browning and improving shelf life of a double fold processing section of the present invention according to the accompanying drawings in detail as follows.

1 is a process flow diagram schematically showing a manufacturing method for improving browning prevention and shelf life of a minimum ship cutting process according to the present invention.

1. Vessel washing and sorting process (1st process)

This process is to wash and sort the vessels,

Collect the pears and wash them under running water, and then sort them by removing any foreign objects, cuts and partially decayed.

The pear is used in 'Nitaka' cultivated in Naju, Jeonnam, using the weight of 450 ~ 500g collected.

2. Room temperature storage process (2nd process)

This process is to store the ship at room temperature,

The washed and screened vessel of the first step is stored for 3 to 6 hours at 15 ~ 25 ℃.

In storing the vessel at room temperature in the present step, the temperature is preferably 15 to 25 ° C, more preferably 10 to 20 ° C. If the temperature is less than 15 ℃, the softening effect of the pear flesh is insufficient, the time is delayed during one-MCP (1-MCP) treatment, if the temperature exceeds 25 ℃, it is not preferable because the texture of the pear flesh can occur. .

3. One MCP (1-MCP) Treatment Process (3rd Process)

This process is to process one MCP (1-MCP) in the ship,

In the vessel stored at room temperature of the second process, one-MPP (1-MCP) having a concentration of 700 to 800 ppb is treated for 6 to 12 hours.

When the 1MP (1-MCP) treatment uses a 1m forward plastic film chamber, wherein the concentration of the 1MP (1-MCP) is preferably 700ppb or more, especially 700 ~ 800ppb. If the concentration of the one-MCP (1-MCP) used above is less than 700ppb, it is not preferable because the one-MPP (1-MCP) is not properly treated in the stored vessel at room temperature because the browning prevention effect is insufficient.

And, in order to maximize the browning prevention effect, the treatment time is preferably 12 hours or less, preferably 6 to 12 hours, in consideration of the efficiency in the process period.

4. Ship section processing process (4th process)

This process is to process the boat into slices,

After the one MCP (1-MCP) treatment step of the third step is removed from the rind and the core area is divided into eight equal parts and processed into pear slices.

5. Antioxidant Treatment Process (5th Process)

This process is to process antioxidants,

The embryonic section of the fourth step is immersed in an antioxidant solution for 1 to 3 minutes.

At this time, the antioxidant used is characterized in that any one selected from 1% citric acid (citric acid), 0.2% N- acetylcysteine (N-acetycysteine) or mix the two.

 In addition, the immersion time is preferably 1 to 3 minutes, less than 1 minute may be insufficient browning prevention effect, when more than 3 minutes is not preferable because the increase in the amount of water in the embryo section risk of microbial propagation.

6. Sterilization Process (6th Process)

This process is the process of sterilizing the belly slices,

The embryo slices subjected to the antioxidant treatment process of the fifth step are sterilized by removing water at 30 to 40 ° C. for 30 to 60 seconds.

There is no particular limitation on the sterilization method in this sterilization process, it can be carried out by a conventional method using a conventional sterilizer used in the art.

7. Packaging process (7th process)

This process is to wrap the pear slices,

The sterilized pear slices of the sixth process are sealed and packaged in a vacuum pack and a plastic container as shown in FIGS. 2 and 3, and then stored at 10 ° C.

According to the method for improving browning prevention and shelf life of the smallest pear slices according to the present invention, by treating the pear and the pear slices with one MCP (1-MethylCycloPropene, 1-MCP) and antioxidants, the degree of browning is low because the change in color is small. In addition, the decrease in hardness is suppressed, which is effective in maintaining freshness and improving shelf life of the boat section.

In addition, by minimizing the sensory test, weight, ethylene generation amount, C0 ₂ generation amount can prevent browning of the embryo section and improve storage.

The present invention will be described in more detail with reference to the following examples. However, the following examples are only intended to specifically illustrate the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited. In other words, simple modifications and variations of the present invention can be easily carried out by those skilled in the art, and all such modifications and changes are considered to be included within the scope of the present invention.

Example 1 Pears Section (1% Citric Acid) Prepared According to the Present Invention

After collecting, washing and screening pears, the pears weighing 500 g were stored at 20 ° C. for 6 hours, and then treated with 1 ppm MCP (1-MCP) 700 ppb in a 1 m forward plastic film chamber for 12 hours. The abdomen is then subdivided into 8 portions after removing the skin and the core area, and soaked for 3 minutes in 1% citric acid solution of antioxidant.

After immersion, sterilize by removing water for 60 seconds at 40 ℃, then packaged in a vacuum pack and stored at 10 ℃.

Example 2 Pears Sections Prepared According to the Invention (0.2% N-acetycysteine)

After collecting, washing and screening pears, the pears weighing 500 g were stored at 20 ° C. for 6 hours, and then treated with 1 ppm MCP (1-MCP) 700 ppb in a 1 m forward plastic film chamber for 12 hours. Then, the belly is removed into the skin and the core area and then divided into 8 parts and soaked in the antioxidant solution of 0.2% N-acetycysteine for 3 minutes.

After immersion, sterilize by removing water for 60 seconds at 40 ℃, and then packaged in a vacuum pack and stored at 10 ℃.

Example 3: Pears section prepared according to the present invention (1% citric acid + 0.2% N-acetycysteine)

After collecting, washing and screening pears, the pears weighing 500 g were stored at 20 ° C. for 6 hours and then treated with 1 ppm MCP (1-MCP) 700 ppb in a 1 m forward plastic film chamber for 12 hours. Then, the belly was removed from the skin and the core area, and then divided into 8 portions. The solution was mixed with 1% citric acid and 0.2% N-acetycysteine, which are antioxidants, in a 1: 1 solution by weight. Immerse for minutes.

After immersion, sterilize by removing water for 60 seconds at 40 ℃, and then packaged in a vacuum pack and stored at 10 ℃.

Comparative Example: Pears Sections Prepared According to General Methods

After collecting, washing and screening pears, the pears weighing 500g are removed after removing the skin and the core area. The pears are divided into 8 equal parts to remove water for 60 seconds at 40 ℃, and then packed in a vacuum pack and stored at 10 ℃.

Experiment 1: Chromaticity

Chromaticity of the surface to examine the degree of browning of the ship by the Hunter scale using a color difference meter (CR-300, Minolta Co., Japan) L * value (lightness: 0 = black, 100 = white), a * value (red-green: + 80 = red, -80 = green), b ^* values (yellow-blue: + 80 = yellow, -80 = blue) were measured.

식으로 산출하였다. 실시한 결과는 하기의 표 1에 나타내었다.Color difference

Calculated by the formula. The results are shown in Table 1 below.

As can be seen from Table 1, Examples 1 and 2,3 of the present invention is less the change in color than the comparative example as a whole is one MC (1-MCP) and antioxidants (citric acid, en-acetylcysteine ) Inhibited the generation of pigment substances due to the formation of oxidized quinone compounds or derivatives thereof under the action of polyphenol oxidase, which causes browning of the embryo fragments.

Experiment 2: Hardness

Hardness was measured using a hardness tester (Japan), and the method converts the value obtained by pressing a 5 mm probe to the flesh to Newton (N). The results are shown in Table 2 below.

As can be seen from Table 2, Examples 1 and 2,3 were measured to have a higher hardness than the comparative example. Hardness is closely related to freshness, and a decrease in hardness indicates softening of the flesh due to the generation and action of ethylene.

As a result, it can be seen that Examples 1 and 2,3 are effective in maintaining freshness and improving shelf life of the belly slices by suppressing the decrease in hardness.

Experiment 3: Sensory Evaluation and Weight of Section

The sensory test was conducted by selecting 10 women in their 20s who were sufficiently trained and were able to identify differences in color and texture of belly slices. In the evaluation method, quality, surface texture, and shape were evaluated on a five-stage Likert scale, with 5 points for good, 4 points for good, 3 points for normal, 2 points for bad, and 1 point for bad. The average value was calculated. The weight of the sections was placed in a plastic container and the fresh weight per section was measured at 2 days intervals. The results are shown in Tables 3 and 4, respectively.

As can be seen from Tables 3 and 4, Examples 1 and 2 and 3 showed better results in the sensory test and the weight change of the sections than the comparative example because of the one MP treatment process and antioxidants (citric acid, en -Acetylcysteine process improves the browning prevention, freshness retention and shelf life of abdomen slices, resulting in high scores in color, surface, texture, and shape of sensory tests. Result.

Experiment 4: Ethylene and C0 ₂ Generation

The amount of ethylene and CO ₂ generated was determined by gas chromatography (Hewlett-Packard 5891A) by collecting 1 mL of gas from a glass bottle with 6 slices in a 1.8 L glass bottle without sealing the vessel into a vacuum pack. , USA), and Park and Jung (2002). In the ethylene measurement, the column was Pora Plot Q, the temperature of the injector and oven was 100 ℃, the detector was 110 ℃, and the carrier gas was divided into N ₂ and H ₂ by 13, 60mL and air by 330mL. It was measured by. CO ₂ conditions of the GC measurement is, but the measurement conditions were as ethylene outlet gas is He, TCD detector were used. The results are shown in Tables 5 and 6, respectively.

As can be seen from Tables 5 and 6, it can be seen that Examples 1 and 2 and 3 are less ethylene and CO ₂ generation than the comparative example.

This circle MC-treatment step and the antioxidant - a low-order (citric acid, yen acetylcysteine) due to the treatment process is the color change of the exhaust fragments less browning, the reduction of the hardness is suppressed improves the freshness and preservation of ethylene and C0 ₂ This has resulted in a reduction in production.

1 is a process flow diagram schematically showing a manufacturing method for improving browning prevention and shelf life of a minimum ship cutting process according to the present invention.

Figure 2 is a photograph of the pear slices prepared according to the present invention packed in a vacuum pack.

Figure 3 is a photograph of the pear slices prepared according to the present invention packed in a plastic container.

Claims (4)

Washing and sorting process (1st step) to collect the pear and wash in running water to remove foreign matters and wounds and partially decayed; A room temperature storage process (second process) for storing the washed and selected vessels of the first process at 15-25 ° C. for 3-6 hours; A one MCP (1-MCP) treatment step (third step) of treating the one MCP (1-MCP) to the stored room temperature of the second step; A pear slice processing step (fourth step) of processing the one-MPP (1-MCP) treated pear in the third step into eight pieces after removing the rind and the core area; An antioxidant treatment step (fifth step) of immersing and treating an antioxidant for 1 to 3 minutes in the processed belly slice of the fourth step; A sterilization step (sixth step) of sterilizing the embryo slices subjected to the antioxidant treatment step of the fifth step for 30 to 60 seconds at 30 to 40 ° C .; And And a packaging step (seventh step) for packaging the sterilized pear slices of the sixth step. The method of claim 1, The method of claim 1, characterized in that the one MPC (1-MCP) treatment step of the third step of 700 ~ 800ppb concentration of 6 to 12 hours treatment. The method of claim 1, The antioxidant used in the antioxidant treatment process of the fifth step is characterized in that any one selected from 1% citric acid (citric acid), 0.2% N-acetycysteine (N-acetycysteine) or mixed two How to make a minimum cut piece. The method of claim 1, In the packaging step of the seventh step, the boat slice is sealed in a vacuum pack and a plastic container, characterized in that the packaging method for the smallest cut process.

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