JPS596834A - Storage of fruit flesh - Google Patents
Storage of fruit fleshInfo
- Publication number
- JPS596834A JPS596834A JP57113739A JP11373982A JPS596834A JP S596834 A JPS596834 A JP S596834A JP 57113739 A JP57113739 A JP 57113739A JP 11373982 A JP11373982 A JP 11373982A JP S596834 A JPS596834 A JP S596834A
- Authority
- JP
- Japan
- Prior art keywords
- browning
- concentration
- solution
- fruit
- saline
- 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 52
- 238000003860 storage Methods 0.000 title description 3
- 238000000034 method Methods 0.000 claims abstract description 41
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 35
- 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 34
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 17
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 17
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 17
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001301 oxygen Substances 0.000 claims abstract description 12
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 239000007789 gas Substances 0.000 claims abstract description 8
- 230000004888 barrier function Effects 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 23
- 230000002265 prevention Effects 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 239000005022 packaging material Substances 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 11
- 238000010926 purge Methods 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 3
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 2
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 235000021016 apples Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract 4
- 244000141359 Malus pumila Species 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 10
- 241000220225 Malus Species 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 235000019600 saltiness Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XKZQKPRCPNGNFR-UHFFFAOYSA-N 2-(3-hydroxyphenyl)phenol Chemical class OC1=CC=CC(C=2C(=CC=CC=2)O)=C1 XKZQKPRCPNGNFR-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229920006284 nylon film Polymers 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は、果実が酸素に接触することにより褐変する
性質を有する果実の保存方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving fruits that have the property of turning brown when exposed to oxygen.
リンゴ、ナシ、カキ等の如き、果肉が酸素に触れると褐
変する果実は、剥皮、分割等によって果肉を露出させる
と、その朱肉の表面が褐変することがよく知られている
。このことは、果肉中のフェノラーゼ等の酵素により、
基質となるジフェノール化合物、クロロゲン酸やカテキ
ン類が酸化褐変させられるために起こる。It is well known that in fruits such as apples, pears, persimmons, etc. whose pulp turns brown when exposed to oxygen, when the pulp is exposed by peeling, splitting, etc., the surface of the vermilion pulp turns brown. This is caused by enzymes such as phenolase in the pulp.
This occurs due to oxidative browning of diphenol compounds, chlorogenic acid, and catechins, which serve as substrates.
従来、この褐変防止のためには、果実を食塩水やアスコ
ルビン酸溶液に浸漬することが知らｎている。そして、
こｎらの褐変防止溶液の濃度を高くすれば褐変の進行が
遅くなることも知られている。Conventionally, in order to prevent this browning, it has been known to soak the fruit in a saline solution or an ascorbic acid solution. and,
It is also known that increasing the concentration of these anti-browning solutions slows down the progress of browning.
第１図の食塩水の濃度と褐変度の関係を調べるための実
験した結果？グラフにして示しである。What are the results of an experiment to investigate the relationship between the concentration of saline solution and the degree of browning in Figure 1? It is shown in a graph.
この実験は、剥皮したリンボラ、１０°Ｃの食塩水に３
０秒間浸漬したのち、こｆＬを１８°Ｃのｅ囲気中に１
時間放置し、＃度が０．５％’＆越えるとリンゴの表面
のみｖ４ＰＯめたときには塩辛く感じるが、こｆＬ’＆
食した場合、リンゴ本来の味覚を失なわず、官能的に許
容できる塩辛さは、濃度１・０％であった。In this experiment, peeled limbora was placed in saline solution at 10°C for 3 hours.
After immersing it for 0 seconds, place it in an atmosphere at 18°C for 1
Leave it for a while, and if the # degree exceeds 0.5%'&, only the surface of the apple will taste salty, but it will taste salty.
When eaten, the saltiness that was sensually acceptable without losing the original taste of apple was at a concentration of 1.0%.
一方、褐変度に関しては、濃度が高い程、その効果が大
きいのであるが、０・９チの濃度のときの喝変度程ＩＷ
であれば、味覚、視覚共に許容できた。On the other hand, regarding the degree of browning, the higher the concentration, the greater the effect, but the degree of browning at a concentration of 0.9
If so, both taste and sight were acceptable.
従って、食塩水の場合、濃度が１８０％前後の場合に褐
変せず且つ本来の味覚を維持することができた。尚、濃
度１．０係の食塩水を用いたとき、約２時間経過後は、
１時間経過時に比べてほとんど変化しなかった。Therefore, in the case of saline solution, when the concentration was around 180%, browning did not occur and the original taste could be maintained. In addition, when using saline solution with a concentration of 1.0, after about 2 hours,
There was almost no change compared to when one hour had passed.
次に、上記食塩水を用いた実験と同じ条件下に２いて、
アスコルビン酸溶液を用いた実験を行った。この結果を
第２図に示しである。Next, under the same conditions as in the experiment using saline solution,
An experiment was conducted using an ascorbic acid solution. The results are shown in FIG.
味覚テストの結果、濃度が０・４係を越えろと、その表
面の酸味が強く感じられろが、こｆｌ、を食した場合、
官能的に許容できる酸っばさの濃度は、０・６チであっ
た。また、０３％以下の濃度では。As a result of the taste test, even if the concentration exceeds 0.4 and the acidity on the surface is strong, if you eat this fl.
The sensorially acceptable sourness concentration was 0.6chi. Also, at concentrations below 0.03%.
多少水っぽく感じらｎた。It felt a little watery.
一方、褐変度に関しては、濃度が高い程、その効果が大
きいのであるが、０・４〜０・６％の範囲の濃度のとき
の褐変度であｎば、味覚、視覚共に許容できた。On the other hand, regarding the degree of browning, the higher the concentration, the greater the effect, but if the degree of browning was within the range of 0.4 to 0.6%, it was acceptable for both taste and sight.
また、食塩水とアスコルビン酸溶液との混合液を用いて
、上述と同じ条件下で褐変度および味覚等の官能検査の
実験を行った。その結果を第３図に示す。Further, using a mixed solution of saline and ascorbic acid solution, sensory tests such as the degree of browning and taste were conducted under the same conditions as described above. The results are shown in FIG.
この実験結果はともに濃度が高い食塩水とアスコルビン
酸溶液を混合した場合、褐変度を低下させることはで＠
るけｎども、味覚上、苦、く感じらルる塩辛さが強くな
り、リンゴ本来の味覚が著しく低下した。筐だ、ともに
濃度の低い食塩水とアスコルビン酸溶液とを混合した場
合は、塩辛さはなくなるけｎども、褐変度が高くなり、
視覚的品質が著しく低下した。The results of this experiment show that when a saline solution with a high concentration and an ascorbic acid solution are mixed, the degree of browning cannot be reduced.
However, on the palate, the bitterness and saltiness became stronger, and the original taste of apples deteriorated significantly. However, if you mix saline and ascorbic acid solution, both of which have low concentrations, the salty taste will disappear, but the degree of browning will increase.
Visual quality was significantly reduced.
そこで、官能テストＶ行ない、両液の組合せの中で、リ
ンゴ本来の味覚を損わないものを選び出したところ、柴
度０．２〜０・４％の食塩水と濃度０．４〜０．６チの
アスコルビン酸溶液との混合液が許容できるものであっ
た。また、濃１ツ０・３％の食塩水と０．５係のアスコ
ルビン酸溶液との混合液を用いて、３時間放置した後の
褐変度は、濃度１・０％の食塩水を単独で用いて、２時
間放置した後の褐変度と同等であった。すなわち、食塩
水とアスコルビン酸溶液を混合すると１食塩水の濃度を
下げたにもかかわらず、リンゴの褐変は、その進行が遅
くなるということが判った。Therefore, we conducted a sensory test V and selected a combination of both liquids that did not impair the original taste of apples. A mixture with 6 ml of ascorbic acid solution was acceptable. In addition, using a mixture of a concentrated 0.3% saline solution and a 0.5% ascorbic acid solution, the degree of browning after standing for 3 hours was determined by using a 1.0% concentration saline solution alone. The degree of browning was the same as that after being used and left for 2 hours. In other words, it was found that when a saline solution and an ascorbic acid solution were mixed, the browning of apples slowed down even though the concentration of the saline solution was lowered.
Ｌ、ｌ上、風味を損なわないで褐変防止するのには褐変
時１１−液？どのように−ｊｆＬば良いか実験で判りた
。この実験結果は、味覚視覚？そこなわないで褐変防止
と行う時間は３時間どまりであった。L, L, to prevent browning without impairing flavor, use 11-liquid when browning? I found out through experiment how -jfL should be set. Is the result of this experiment a sense of taste? The time required to prevent browning without causing any damage was only 3 hours.
本発明は、果実本来の生来としての風味をそこなわない
で、数ケ月から一年という長期に亘って保存する果実の
保存方法を提供することを目的とする。An object of the present invention is to provide a method for preserving fruit that can be preserved for a long period of time, from several months to a year, without damaging the fruit's original flavor.
かかる本発明の目的は、果実の果肉を露出させる剥皮工
程において果皮を剥皮し、この剥皮した果肉を洗浄工程
において食塩水にて洗浄し、洗浄後の果肉を褐変防止工
程において、褐変防止液に浸漬し、その後、ガスバリア
性の高い包材に収納し、該包材中の酸素をパージしたの
ち、密封し、 ・こｆｌ−ヲ冷蔵し″′Ｃ保存す
ることを特徴とする剥皮果 □実の保存方法によっ
て達成さｎる。The object of the present invention is to peel off the peel in a peeling process to expose the pulp of the fruit, wash the peeled pulp with saline in a washing process, and add the washed fruit pulp to an anti-browning liquid in a browning prevention process. A peeled fruit characterized by being soaked, then stored in a packaging material with high gas barrier properties, and then sealed after purging the oxygen in the packaging material, and stored in a refrigerator. This is achieved through the following preservation methods.
本発明によｎば、剥皮したときに東向表面に出てくる果
汁、と果肉表１而の褐変の原因となる褐変有因物質を食
塩水にて洗い落し、次いで、褐変時・上液に浸漬するこ
とにより、まず褐変を防止し、こｆＬヲガスバリア性の
高い包材に酸素Ｙ バージし □て密封することに
より、長期に亘り褐変防止効果を維持でき、さらに、こ
れを冷蔵することにより、生米とし℃の風味を長期に維
持できろ。According to the present invention, the fruit juice that comes out on the eastern surface when peeling and the browning-causing substances that cause browning of the pulp surface 1 are washed off with saline solution, and then, at the time of browning, the upper liquid is washed off. By soaking, browning is first prevented, and by barging the packaging material with high gas barrier properties with oxygen and sealing it, the browning prevention effect can be maintained for a long period of time.Furthermore, by refrigerating it, It is possible to maintain the flavor of raw rice for a long time.
すなわち５本発明によれば、剥皮した果実を褐変させる
ことなく生の状態で長期に保存できる。That is, according to the present invention, peeled fruit can be stored in a raw state for a long period of time without browning.
従来、収穫した果実のうち、實果として出荷するのは、
傷のないものに限らｎでいた。また、果実ケ生来のまま
、長期保存した場合、輸送、貯蔵等の流通経路において
、損傷するものがかなりあり、保存後の歩止まりが著し
るしく低下する。Traditionally, the fruits that are harvested are shipped as actual fruits.
N was limited to those without scratches. Furthermore, if fruits are stored in their original state for a long period of time, a considerable amount of them will be damaged during distribution channels such as transportation and storage, and the yield after storage will be significantly reduced.
これに対して１本発明によｆ′Ｉ２ば、傷のある果実で
あっても、傷を除去したのち、褐変防止処理を施すこと
によって、生米の状態で長期保存ができるという効果が
ある。更に、包材にバックさ几ているので、流通経路に
２ける傷みがなくなり、収穫した果実の歩止寸りが飛躍
的に向上する。On the other hand, according to the present invention, f'I2 has the effect that even if the fruit has scratches, it can be stored for a long period of time in the raw rice state by removing the scratches and applying browning prevention treatment. . Furthermore, since it is backed by the packaging material, there is no damage to the distribution route, and the yield of harvested fruit is dramatically improved.
以下、この発明の果実Ｑ保存方法を説明する。The method for preserving Fruit Q of the present invention will be explained below.
第４図は１本発明の実施″′！′ろ工程を示していて、
以下工程別に詳述する。FIG. 4 shows the process of implementing the present invention.
Each process will be explained in detail below.
１洗滌・殺菌工程
二の工程は、剥皮前の果実を、水もしくは適宜の洗剤を
用いて農薬、土や雑菌等を洗〜・流す工程である。1. Washing and sterilization step The second step is a step of washing the unpeeled fruit with water or an appropriate detergent to remove pesticides, soil, germs, etc.
この工程では、密封包装した時に異常膨張の原因となる
酵母菌等を洗い流すことができる。In this step, yeast and other bacteria that cause abnormal expansion when sealed and packaged can be washed away.
２剥皮下程
この工程は、洗滌・殺菌工程の終った果実の果肉を露出
させる工程である。すなわち、この工程には、剥皮、分
割、除芯が含まれる。果実に横島した部分があれば、こ
の工程において々の部分を切除する。2. Peeling This step is the step of exposing the pulp of the fruit after the washing and sterilization steps. That is, this step includes peeling, splitting, and core removal. If the fruit has horizontal islands, these are removed during this step.
３食塩水洗浄工程 この工程は、果実表面を食塩水を用いて洗浄する。3 Salt water washing process In this step, the surface of the fruit is washed with saline.
この食塩水は、Ｐｉ−（８に設定さ扛でいて、０．１〜
０・３％の濃度にＡ整されている。This saline solution has a Pi-(set to 8, 0.1~
A-adjusted to a concentration of 0.3%.
この工程では、果肉の表面に滲み出した果汁と剥皮工程
で付着した異物を洗浄する。こｆｌＫｊす、褐変の原因
となる物質を果汁とともに洗い流し、果肉を食塩水の膜
で覆う。In this step, the juice that has oozed out from the surface of the fruit pulp and foreign matter that has adhered during the peeling process are cleaned. Then, substances that cause browning are washed away with the fruit juice, and the pulp is covered with a film of saline solution.
食塩水で洗浄してもその濃度を０・１〜０・３チに設定
したことによって、果実の風味は損わｎな〜゛０３−１
０
３−１液切、食塩水洗浄工程で果実に付着した余剰の食
塩水を除くものである。Even if the fruit is washed with saline, the flavor of the fruit will not be affected by setting the concentration to 0.1 to 0.3.
0 3-1 This is to remove excess salt water that adhered to the fruit during the liquid draining and salt water washing steps.
この工程は、食塩水で洗浄された果実が次の褐変防止工
程に移送さｎ、る間に余剰の液が除去され九ばよいので
、特に独立した工程にする必要はなＸ、１゜
４褐変防Ｈ二工程
この工程は、果実を５０〜１０°Ｃに温度設定された褐
変防止液に３０秒間浸漬する工程である。This process does not need to be a separate process, as excess liquid can be removed while the fruit washed with saline is transferred to the next browning prevention process. Browning prevention H second step This step is a step in which the fruit is immersed for 30 seconds in a browning prevention solution whose temperature is set at 50 to 10°C.
この場合、褐変防止液の温度は、なるべく低温に設定す
るのがよい。葦だ、褐変防止液としては、次のようなも
のが挙げらｆｌ、（Ｉｉ］ｆＬか１つを選択して用いる
。In this case, the temperature of the browning prevention liquid is preferably set as low as possible. As the browning prevention liquid, one of fl and (Ii] fL is selected and used.
（６）濃度（）、９〜ｌ・１％の食塩水（１つ濃度０．
４〜０・６％のアスコルビン酸溶液（Ｑ濃＋ｉ ０．２
〜０・４％の食塩水と濃度０・４〜０・６％のアスコル
ビン酸溶液との混合液
（１））濃度０．０１〜０．０３％の亜硫酸水素ナト１
ノーウム溶液
この工程に訃い℃、上記０の褐変防止液娶使用する場合
、濃度の低（・食塩水を混合してβるので、食塩水の濃
度を上記（八に較べて低くすることができるので、味覚
上。(6) Concentration (), 9 to 1% saline solution (one concentration 0.
4-0.6% ascorbic acid solution (Q concentration + i 0.2
Mixture of ~0.4% saline and ascorbic acid solution with a concentration of 0.4 to 0.6% (1)) Sodium bisulfite 1 with a concentration of 0.01 to 0.03%
When using an anti-browning solution in this step, the concentration of the saline solution should be lower than the concentration of the saline solution mentioned above (8). Because you can, it's on your taste buds.
塩辛さが抑止される。このことは、第３図の実験結果か
らも明らかである。Saltiness is suppressed. This is also clear from the experimental results shown in FIG.
４−７液切 この工程は、余剰の褐変防止液を除去する工程である。4-7 liquid cut This step is a step for removing excess browning prevention liquid.
この工程は褐変防止処理さｎた果実が次の包装・酸素パ
ージ工程に移送さｆろ間に余剰の液が除去さ；ｎｆｌば
よいので、特に独立した工程にするヅ、要はない。This process does not need to be a separate process since the fruit that has been subjected to the anti-browning process is transferred to the next packaging/oxygen purging process and the excess liquid is removed between the filters.
５包装・酸素パージ工程
この工程は、褐変防止処理を施さ几た果実を包材に密封
包装する工程である。包材としては、例、ｔｌ／ｆＫ−
ナイロンフィルムの如きガスノくリア性の高いものが選
ばれる。包材に密封するにあたり。5 Packaging/Oxygen Purge Process This process is a process in which the browning-preventing treated fruit is hermetically sealed in a packaging material. Examples of packaging materials include tl/fK-
A material with high gas resistance and high resistance, such as nylon film, is selected. When sealing the packaging material.
酸素、空気のパージを行なう。こ扛らのノく−ジとして
は、貞、空或いは窒素ガスと空気との置換方法が考えら
れ、適宜の方法が選択さ肛る。また包材としては、蜜月
できろものであれ（ｉ適宜のものが選択さ几てよい。Purge oxygen and air. As a method for replacing the gas with air, a method of replacing the gas with air, air, or nitrogen gas can be considered, and an appropriate method is selected. Also, as a packaging material, any suitable material may be selected.
６冷蔵工程
この工程（末、密封包装さ１２だ果実を冷蔵保存する工
程である。この工程は、 −２５〜−４０００で保存す
る冷凍保存も含′−！ｎろものである。6. Refrigerating process This is the process of refrigerating the hermetically packaged fruits. This process also includes freezing preservation at -25 to -4000°C.
実施例
使用果実・・・・剥皮除芯したりンコ゛食塩水洗浄工程
食塩水・・・・ ０．２％
洗浄時間・・・・ ３０秒
褐変防止工程
褐変防止液（Ｑ
アスコルビン酸溶液・・・・ ０．５％食塩水・・・・
・・・・・・・・ ０゜２係浸漬時間・・・・・・−・
・・ ３０秒包装工程
包材・・・・・壷・Ｋ −す’Ｉロンフィルム１俊累パ
ージ・・・・望素置換
冷蔵工程
冷蔵温度・・・・・・ −２８Ｃ
上記各工程を経たリンゴを５ケ月経過後に取り出し、風
味、食感等の官能テストヲ行なったところ、生米と略同
等の風味食感が得ら扛た。また、包材を開封して６０分
経過の褐変度約３〜５％であった。Fruits used in the examples: Peeling and core removal. Salt water washing process. Salt water... 0.2%. Washing time: 30 seconds. Browning prevention process. Browning prevention solution (Q ascorbic acid solution...・0.5% saline solution...
・・・・・・・・・ 0゜2 immersion time・・・・・・−・
・・・ 30 seconds packaging process Packaging material ･･･ Urn, K-S'Iron film 1 Shunju purge ･･･ Desirable substitution refrigeration process Refrigeration temperature ･･･ -28C After going through each of the above steps After 5 months, the apples were taken out and subjected to a sensory test for flavor, texture, etc., and it was found that the apples had a flavor and texture that was almost the same as raw rice. Further, the degree of browning was approximately 3 to 5% after 60 minutes had passed after opening the packaging material.
以上のように、本発明に、ｒｆＬば、果肉が酸素に触ｎ
ると褐変するような果実を、褐変することなく、且つ長
期に亘って保存することができる。また、褐変防止液と
して１食塩水、アスコルビン酸溶液を用いることにより
、褐変防止は勿論のこと、その果実独得の味覚１食感（
歯ごたえ）等を摘果時と略同等に維持することができる
。As described above, according to the present invention, when rfL is used, fruit pulp is exposed to oxygen.
Fruits that would otherwise turn brown can be stored for a long period of time without turning brown. In addition, by using a saline solution and an ascorbic acid solution as anti-browning liquids, not only can browning be prevented, but the fruit has a unique taste and texture.
It is possible to maintain almost the same texture as during fruit thinning.
また、従来収穫の際に果実の一部が損傷した不良品につ
いては、生米として商品化できなかったが、本発明の保
存方法に、Ｊｌｔば、損傷した部分を切除して、果肉が
酸素に触れる状態になっても、こ几の褐変を防止し、長
℃・間味覚を損うことなく。In addition, conventionally, defective products with partially damaged fruits during harvesting could not be commercialized as raw rice, but with the preservation method of the present invention, the damaged part is cut out and the pulp is oxygenated. Even if it comes into contact with water, it will prevent the rice cake from browning and will not lose its taste for long periods of time.
保存することができるので、摘果の歩止まりを大きく向
上させることができる。Since the fruit can be preserved, the yield of fruit thinning can be greatly improved.
上記実施例では、農薬等を洗〜・落丁洗滌・殺菌経るこ
となく剥皮工程にくの工程を包含させてもよい。In the above-mentioned embodiments, the peeling process may be included without washing the agricultural chemicals, cleaning the leaves, and sterilizing them.
第１図は、食塩水に浸漬した果実の褐変度を示すグラフ
の図、第２図眠アスコルビン酸溶液に浸漬した時の果実
の褐変度を示すグラフの図、第３図は、食塩水とアスコ
ルビン酸溶液との混合液における褐変度の状態を示す図
、第４図をま、この発明の果実の保存方法を実施するた
めの工程を示す工程図である。Figure 1 is a graph showing the degree of browning of fruit immersed in saline solution, Figure 2 is a graph showing the degree of browning of fruit immersed in ascorbic acid solution, and Figure 3 is a graph showing the degree of browning of fruit immersed in saline solution. FIG. 4 is a diagram showing the degree of browning in a mixed solution with an ascorbic acid solution, and FIG. 4 is a process chart showing steps for carrying out the fruit preservation method of the present invention.
Claims (1)
する果実の保存方法であって、果実の果肉を露出させる
剥皮工程において果皮を剥皮し、この剥皮した果肉を洗
浄工程において、食塩水で洗浄し、洗浄後の果肉を褐変
防止工程において、褐変防止液に浸漬し、その後、ガス
バリア性の高い包材に収納し、該包材中の酸素をパージ
したのち、密封し、これを冷蔵して保存することを特徴
とする果実の保存方法。 ２、特許請求の範囲第１項記載の発明において、洗浄工
程における食塩水の濃度なＯ−１〜０・３チとしたこと
を特徴とする果実の保存方法。 ３ 特許請求の範囲第１項記載の発明に２いて、褐変防
止族を濃度０．９〜１．１ ％の食塩水で構成したこと
を特徴とする果実の保存方法。 ４ 特許請求の範囲第１項記載の発明において、褐変防
止液を濃度０・４〜０・６％のアスコルビン酸溶液で構
成したことを特徴とする果実の保存方法。 ５ 特許請求の範囲第１項記載の発明において。 褐変防止液ヲ濃度０・４〜０・６係のアスコルビン酸溶
液と、濃度０・１〜０・３％の食塩水との混合液で構成
したことを特徴とする果実の保存方法。 ６ 特許請求の範囲第１項記載の発明において、褐変防
止液を濃度０・Ｏ１〜０・０３％の亜硫酸水素ナトリュ
ウム溶液で構成したことを特徴とする果実の保存方法。[Claims] ■ A method for preserving fruits whose pulp turns brown when exposed to oxygen, which involves peeling off the peel in a peeling process to expose the pulp of the fruit, and then using the peeled pulp in a washing process. , washed with saline solution, and the washed pulp is immersed in an anti-browning solution in the browning prevention process, then stored in a packaging material with high gas barrier properties, and after purging oxygen in the packaging material, sealed, A method for preserving fruit, which is characterized by preserving the fruit by refrigerating it. 2. A method for preserving fruits according to the invention as claimed in claim 1, characterized in that the concentration of the saline solution in the washing step is O-1 to 0.3. 3. A method for preserving fruits according to the invention set forth in claim 1, characterized in that the browning prevention group is comprised of saline at a concentration of 0.9 to 1.1%. 4. A method for preserving fruits according to the invention as set forth in claim 1, characterized in that the browning prevention liquid is composed of an ascorbic acid solution having a concentration of 0.4 to 0.6%. 5. In the invention set forth in claim 1. A method for preserving fruits, characterized in that an anti-browning solution is composed of a mixed solution of an ascorbic acid solution with a concentration of 0.4 to 0.6 and a saline solution with a concentration of 0.1 to 0.3%. 6. A method for preserving fruits according to the invention as set forth in claim 1, characterized in that the browning prevention liquid is composed of a sodium bisulfite solution having a concentration of 0.01 to 0.03%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57113739A JPS596834A (en) | 1982-06-30 | 1982-06-30 | Storage of fruit flesh |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57113739A JPS596834A (en) | 1982-06-30 | 1982-06-30 | Storage of fruit flesh |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS596834A true JPS596834A (en) | 1984-01-13 |
Family
ID=14619902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57113739A Pending JPS596834A (en) | 1982-06-30 | 1982-06-30 | Storage of fruit flesh |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS596834A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6420056A (en) * | 1987-03-31 | 1989-01-24 | Univ British Columbia | Method for storing fresh fruit piece |
| JPH01218545A (en) * | 1988-02-29 | 1989-08-31 | Mitsui Toatsu Chem Inc | Packed apple |
| US4996070A (en) * | 1988-02-12 | 1991-02-26 | Del Monte Corporation | Natural fruit flavor extracts |
| US5000972A (en) * | 1989-06-21 | 1991-03-19 | Del Monte Corporation | Method of making dried fruits |
| WO1997016976A1 (en) * | 1995-11-08 | 1997-05-15 | The University Of British Columbia | Preparation and preservation of fresh, vitaminized, flavoured and unflavoured cut apple pieces |
| EP1254600A1 (en) * | 2001-05-02 | 2002-11-06 | Fruttidea S.r.l. | Process for preserving fresh fruit |
| KR100774064B1 (en) * | 2006-04-26 | 2007-11-06 | 주식회사 동원에프앤비 | Fresh ginseng packing method |
| KR100774063B1 (en) * | 2006-04-26 | 2007-11-06 | 주식회사 동원에프앤비 | Red ginseng manufacturing method |
| WO2011107754A1 (en) * | 2010-03-05 | 2011-09-09 | Natural Biotechnology Sprl | Antimicrobial agent |
| US20120121766A1 (en) * | 2009-06-01 | 2012-05-17 | Natural Biotechnology Sprl | Composition |
| CN109221377A (en) * | 2018-08-31 | 2019-01-18 | 江西果然食品有限公司 | The quick forzen processing technology of south jiangxi navel orange |
-
1982
- 1982-06-30 JP JP57113739A patent/JPS596834A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6420056A (en) * | 1987-03-31 | 1989-01-24 | Univ British Columbia | Method for storing fresh fruit piece |
| US4996070A (en) * | 1988-02-12 | 1991-02-26 | Del Monte Corporation | Natural fruit flavor extracts |
| JPH01218545A (en) * | 1988-02-29 | 1989-08-31 | Mitsui Toatsu Chem Inc | Packed apple |
| US5000972A (en) * | 1989-06-21 | 1991-03-19 | Del Monte Corporation | Method of making dried fruits |
| WO1997016976A1 (en) * | 1995-11-08 | 1997-05-15 | The University Of British Columbia | Preparation and preservation of fresh, vitaminized, flavoured and unflavoured cut apple pieces |
| US5922382A (en) * | 1995-11-08 | 1999-07-13 | The University Of British Columbia | Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces |
| EP1254600A1 (en) * | 2001-05-02 | 2002-11-06 | Fruttidea S.r.l. | Process for preserving fresh fruit |
| KR100774064B1 (en) * | 2006-04-26 | 2007-11-06 | 주식회사 동원에프앤비 | Fresh ginseng packing method |
| KR100774063B1 (en) * | 2006-04-26 | 2007-11-06 | 주식회사 동원에프앤비 | Red ginseng manufacturing method |
| US20120121766A1 (en) * | 2009-06-01 | 2012-05-17 | Natural Biotechnology Sprl | Composition |
| WO2011107754A1 (en) * | 2010-03-05 | 2011-09-09 | Natural Biotechnology Sprl | Antimicrobial agent |
| CN109221377A (en) * | 2018-08-31 | 2019-01-18 | 江西果然食品有限公司 | The quick forzen processing technology of south jiangxi navel orange |
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