JP2022017459A - Method for producing frozen product of rosaceous fruit - Google Patents
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Abstract
Description
本発明は、バラ科果実の冷凍品の製造方法に関する。 The present invention relates to a method for producing a frozen product of Rosaceae fruits.
果物は、従来、それ自体で生食されるほか、缶詰やびん詰の加工食品として出荷され、食されてきたが、近年では、生活スタイルの変化(女性の社会進出、単身世帯の増加等)により食の簡便化・多様化が進展し、手軽で簡便に果物の美味しさを味わうことができる製品、例えば、フルーツミックスしたヨーグルトやゼリーのようなフルーツミックス加工食品の形態で食される機会が増えてきた。このフルーツミックス加工食品には様々な種類の果物が用いられているが、その中でも黄桃や白桃等のバラ科果実は特に人気が高く、最近では多くのフルーツミックス加工食品に添加されている。このバラ科果実を加工食品に添加することにより、美味しさや栄養的価値を付与するだけでなく、各種の彩り、独特の食感、果肉の存在感等を付与することができるため、食品業界において、加工食品用のバラ科果実に対する需要は今後ますます増大していくことが予想される。 Fruits have traditionally been eaten raw by themselves, or shipped and eaten as canned or bottled processed foods, but in recent years, due to changes in lifestyle (social advancement of women, increase in single-person households, etc.) With the progress of simplification and diversification of foods, there are increasing opportunities to be eaten in the form of products that can easily and easily taste the deliciousness of fruits, for example, fruit-mixed processed foods such as yogurt and jelly. I came. Various kinds of fruits are used in this processed fruit mix food, and among them, Rosaceae fruits such as yellow peach and white peach are particularly popular, and recently, they have been added to many processed fruit mix foods. By adding this rose family fruit to processed foods, it is possible not only to impart deliciousness and nutritional value, but also to impart various colors, unique textures, presence of pulp, etc., in the food industry. Demand for rose fruits for processed foods is expected to increase in the future.
バラ科果実の1つである黄桃を例にとって説明すると、黄桃は明るい黄色~オレンジ色の鮮やかな色沢を有しており、果肉が硬くしまっていて独特の歯ごたえがあり加熱しても煮崩れが少ないという特徴がある。また、桃特有の香味を有するものの甘味がそれほど強くないという特徴を有しているため、加工食品の味全体に対してそれほど強く影響するものでないことから、多くの加工食品に利用されており、需要が非常に高い。 Taking yellow peach, which is one of the fruits of the rose family, as an example, yellow peach has a bright yellow to orange color, and the flesh is hard and has a unique chewy texture even when heated. It is characterized by less boiling. In addition, although it has a flavor peculiar to peach, it has a characteristic that the sweetness is not so strong, and therefore it does not have a strong influence on the overall taste of processed foods, so it is used in many processed foods. The demand is very high.
現在、我が国において加工食品に利用される業務用の黄桃は、アメリカ、中国、欧州等の海外からの輸入加工品がほとんどを占めている。この黄桃の輸入加工品は、従来、現地で黄桃をカットし、皮を剥き、種を取る等の必要な加工処理を施した後、缶に詰めてシロップを注入し、脱気・密封処理を行い、脱気・密封した缶詰を加熱殺菌、冷却することによって製造された、シロップ漬けの缶詰の荷姿の形で輸入されてきた。しかし、缶詰であると当然のことながら、缶、シロップが使用されることから原料コストが高くなり、また、容器が缶であるため嵩張り、しかもシロップ中で保存されているため重量があることから輸送に不便で、輸送コストもかかるという問題があった。 Currently, most of the commercial yellow peaches used for processed foods in Japan are imported processed products from overseas such as the United States, China, and Europe. Conventionally, this imported processed product of yellow peach is cut, peeled, and seeded locally, then packed in a can, injected with syrup, and degassed and sealed. It has been imported in the form of canned syrup-pickled cans, which are manufactured by processing, degassing and sealing the cans by heating, sterilizing and cooling. However, as a matter of course, canned foods have high raw material costs due to the use of cans and syrups, and the containers are bulky because they are cans, and they are heavy because they are stored in syrups. There was a problem that it was inconvenient to transport and the transportation cost was high.
そこで、このような問題に対処するため、近年では、黄桃等のバラ科果実を冷凍処理した冷凍品、特に個別急速冷凍(IQF:Individual Quick Frozen)した冷凍品を包装袋に入れてパウチ詰した荷姿で輸入されるケースが増加する傾向にある。これにより原料コストや輸送コストを従来よりも低く抑えることができ、全体のコストダウンを図ることができるという利点がある。 Therefore, in order to deal with such problems, in recent years, frozen products obtained by freezing processed Rosaceae fruits such as yellow peaches, especially frozen products obtained by individual quick freezing (IQF: Individual Quick Frozen), are placed in a packaging bag and packed in a pouch. There is a tendency for the number of cases of imports to be imported in the form of freezing to increase. This has the advantage that raw material costs and transportation costs can be kept lower than before, and overall costs can be reduced.
急速冷凍の冷凍方法の1つである個別急速冷凍は、最大氷結晶生成温度帯(-5~-1℃)を素早く一気に凍結させるため、従来の冷凍技術のように、細胞内の水分が膨張して、膨張した氷の結晶が細胞を内側から破壊させることがなく、そのため、食品の細胞破壊、品質の劣化をさせることなく、食品を長期保存することが可能となる。したがって、IQF冷凍品は、食感、色調、風味、硬度、栄養等を冷凍前とあまり変わらない状態で維持することができるという利点がある。 Individual quick freezing, which is one of the freezing methods of quick freezing, freezes the maximum ice crystal formation temperature range (-5 to -1 ° C) quickly at once, so that the water inside the cells expands like the conventional freezing technology. As a result, the expanded ice crystals do not destroy the cells from the inside, and therefore, the food can be stored for a long period of time without destroying the cells and deteriorating the quality of the food. Therefore, the IQF frozen product has an advantage that the texture, color tone, flavor, hardness, nutrition and the like can be maintained in a state that is not much different from that before freezing.
従来、黄桃等のバラ科果実の冷凍品の製造は、一例を挙げると、1)原料である黄桃等を所望する大きさにカットする工程(皮剥き、種取り、果柄取り等の処理を適宜含む。)、2)殺菌を目的として、85~90℃で2~3分間、黄桃等の果肉を加熱する加熱殺菌工程、3)加熱殺菌した果肉を冷却する工程、4)冷却した果肉を凍結させる工程の手順で行われている。 Conventionally, the production of frozen products of rose family fruits such as yellow peaches is, for example, 1) a process of cutting the raw materials such as yellow peaches to a desired size (treatment such as peeling, seeding, and stalk removal). 2) A heat sterilization step of heating the flesh of yellow peaches and the like for 2 to 3 minutes at 85 to 90 ° C., 3) a step of cooling the flesh of the heat sterilized, and 4) cooling. It is carried out in the procedure of the process of freezing the pulp.
しかしながら、黄桃等のバラ科果実の冷凍品は、その解凍後にカット断面の果肉が褐変(browning)しやすいという問題がある。果肉が褐変する理由の1つとしては、黄桃等のバラ科果実の果肉にはポリフェノール酸化酵素が含まれており、その生果に対して皮剥き、すりおろし、カット等の処理を行って組織を傷つけると、ポリフェノール酸化酵素が活性化されて、果肉中に含まれるクロロゲン酸やタンニン等のポリフェノール類と反応して、メラニンという褐色物質が生成されることが知られている。そして、果肉の褐変が進行すると、外観や風味が損なわれるため、製品価値は著しく低下することになる。そのため、果肉が褐変した果実は、果実の外観や風味が重要視される加工食品への利用は難しくなる。なお、桃のポリフェノール酸化酵素については、活性を担う複数のアイソザイムの存在が報告されている。 However, frozen products of Rosaceae fruits such as yellow peach have a problem that the flesh of the cut cross section tends to brown after thawing. One of the reasons why the flesh turns brown is that the flesh of fruits of the rose family such as yellow peach contains polyphenol oxidase, and the raw fruit is peeled, grated, cut, etc. It is known that when a tissue is damaged, polyphenol oxidase is activated and reacts with polyphenols such as chlorogenic acid and tannin contained in the flesh to produce a brown substance called melanin. As the browning of the flesh progresses, the appearance and flavor are impaired, so that the product value is significantly reduced. Therefore, it is difficult to use the browned fruit in processed foods where the appearance and flavor of the fruit are important. Regarding the polyphenol oxidase of peach, the existence of a plurality of isozymes responsible for the activity has been reported.
そこで、バラ科果実の冷凍品を製造するにあたり、上記のような事態を避けるため、果肉の褐変対策を講じる必要がある。果肉が褐変する前記機序を踏まえると、主として冷凍野菜を作るときの変色・変質を抑える方法として知られているブランチング(加熱処理)を、凍結前のバラ科果実に対して施し、それによりポリフェノール酸化酵素を失活させて褐変を抑える方法が、褐変対策として考えられる。 Therefore, in producing frozen Rosaceae fruits, it is necessary to take measures against browning of the flesh in order to avoid the above situation. Based on the above-mentioned mechanism by which the flesh turns brown, blanching (heat treatment), which is known as a method for suppressing discoloration and alteration mainly when making frozen vegetables, is applied to the fruits of the rose family before freezing. A method of deactivating polyphenol oxidase to suppress blanching is considered as a countermeasure against blanching.
しかしながら、この方法を実際に実施しようとする場合、適切な加熱条件を設定することは容易でなかった。なぜなら、加熱温度が低かったり、加熱履歴が少なかったりすると褐変を十分に防止することができず、他方、加熱温度が高かったり、加熱履歴が過剰になったりすると果肉が柔らかくなりすぎて、解凍後の果肉の食感、食味の劣化を招来することになるからである。そのため、これらの不都合が生じない範囲で加熱処理を行う必要がある。しかしながら、実際には、褐変の十分な抑制と解凍後の果肉硬度の保持を同時に両立させることができる加熱条件の設定は容易ではなかった。 However, when actually trying to carry out this method, it was not easy to set appropriate heating conditions. This is because if the heating temperature is low or the heating history is short, browning cannot be sufficiently prevented, while if the heating temperature is high or the heating history is excessive, the flesh becomes too soft and after thawing. This is because the texture and taste of the flesh of the flesh will be deteriorated. Therefore, it is necessary to perform heat treatment within a range in which these inconveniences do not occur. However, in reality, it has not been easy to set heating conditions that can simultaneously sufficiently suppress browning and maintain the hardness of the flesh after thawing.
また、前記加熱条件を設定しようとする場合には、被加熱品の大きさを考慮する必要がある。例えば、黄桃の果肉にカット処理を施して、ダイスカット等の比較的小さいカット品にしてから加熱すると、加熱が過剰になりやすく、その結果、前述したように果肉硬度の低下を招来することになる。またそれに加えて、本来果肉が有していた特有の香りや味の流出が大きくなり、果実本来の風味が損なわれるという問題を引き起こすことにもなる。 Further, when trying to set the heating conditions, it is necessary to consider the size of the product to be heated. For example, if the flesh of yellow peach is cut to make a relatively small cut product such as a dice cut and then heated, the heating tends to be excessive, and as a result, the hardness of the flesh is lowered as described above. become. In addition to that, the outflow of the peculiar aroma and taste originally possessed by the flesh becomes large, which causes a problem that the original flavor of the fruit is impaired.
したがって、果肉の褐変を抑制し、なおかつ、果肉の硬度や風味を維持することができる加熱条件を、果実の大きさを考慮しつつ適切に設定することは、実際には非常に困難なことであった。 Therefore, it is actually very difficult to appropriately set the heating conditions that can suppress the browning of the flesh and maintain the hardness and flavor of the flesh while considering the size of the fruit. there were.
しかしながら、消費者サイドから見ると、果実加工品に対して、生の果実に近い外観、硬度、食感、風味等を求める消費者が近年増えているため、上記のような問題が解消されたバラ科果実の冷凍品を製造する方法の確立が早急に求められている。 However, from the consumer's point of view, the above-mentioned problems have been solved because the number of consumers who demand the appearance, hardness, texture, flavor, etc. of processed fruit products similar to that of raw fruits has increased in recent years. There is an urgent need to establish a method for producing frozen fruits of the Rosaceae family.
従来、果物の褐変抑制に関連した発明がいくつか報告されており、例えば特許文献1~3を挙げることができる。特許文献1には、果実から取り出した褐変しやすい果肉(マンゴー、パパイヤ、洋なし、バナナ、アボガド、イチゴなど)を、褐変させず、また食味を劣化させることなく保存し、かつ解凍するときにも褐変しにくい果実の冷凍保存方法が開示されており、その内容として、果実を予め低温に冷却する予冷却工程と、予冷却した果実から果肉を取り出す工程と、 取り出した果肉を液糖に浸漬して及び/又は取り出した果肉を不活性ガスの充填した状態で密閉容器に封入する封入工程と、 この密閉容器に封入した果肉を凍結させる冷凍保存工程とからなる果肉の冷凍保存方法が開示されている。 Conventionally, some inventions related to the suppression of browning of fruits have been reported, and examples thereof include Patent Documents 1 to 3. Patent Document 1 describes when the flesh of fruit that easily browns (mango, papaya, pear, banana, avocado, strawberry, etc.) taken out from the fruit is stored and thawed without browning and without deteriorating the taste. A method for cryopreserving fruits that do not easily turn brown is disclosed, and the contents include a precooling step of pre-cooling the fruits to a low temperature, a step of taking out the pulp from the pre-cooled fruits, and a step of immersing the taken out pulp in liquid sugar. Disclosed is a method for cryopreserving fruit flesh, which comprises an encapsulation step of enclosing the flesh taken out and / or taken out in a closed container in a state of being filled with an inert gas, and a cryopreservation step of freezing the flesh enclosed in the closed container. ing.
特許文献2には、バナナ、マンゴー、パパイヤなど、皮を剥くと果肉が褐変しやすい青果物の皮を剥いて冷凍果肉を製造する方法が開示されており、その内容として、青果物を冷凍する冷凍工程と、この冷凍した青果物の果皮を温熱源によって解凍する解凍工程と、解凍した果皮を剥皮する剥皮工程とからなる冷凍果肉の製造方法が開示されている。 Patent Document 2 discloses a method for producing frozen flesh by peeling fruits and vegetables such as bananas, mangoes, and papayas, whose flesh tends to turn brown when peeled, and the content thereof is a freezing process for freezing fruits and vegetables. Disclosed is a method for producing frozen flesh, which comprises a thawing step of thawing the peel of frozen fruits and vegetables with a heat source and a peeling step of peeling the thawed peel.
特許文献3には、密封袋又は容器で長期間冷蔵保存された後、開封しても、短時間での褐変現象が発生せず、食感、風味(食味)、色彩も新鮮な状態を保持するための皮剥き芯抜きカットりんごの鮮度保持方法が開示されており、その内容として、りんごを洗浄又は消毒し、りんごの皮を剥き芯を抜き、0.02~0.05%L-アスコルビン酸の酸化防止剤溶液に浸漬するか、又は、該酸化防止剤溶液を吹き付け、次いで所定の大きさにカットしてカットりんごとし、引き続き、所定の鮮度保持溶液に浸漬するか、又は、該鮮度保持溶液を吹き付け、りんごの果肉表面に付着した過剰の該鮮度保持溶液を除去した後、カットりんごと脱酸素剤とをガス不透過性の袋又は容器に一緒に収納し、該袋又は容器内に1~99vol%の炭酸ガスを含む窒素ガスを充填し、該袋又は容器を密封し、密封した該袋又は容器を1~10℃で冷蔵保存する方法が開示されている。 According to Patent Document 3, even if the apple is stored in a sealed bag or container for a long period of time and then opened, the browning phenomenon does not occur in a short time, and the texture, flavor (taste), and color are kept fresh. A method for maintaining the freshness of peeled and cored cut apples is disclosed, which includes cleaning or disinfecting apples, peeling and removing cores of apples, and 0.02-0.05% L-ascorbin. Immerse in an acid antioxidant solution, or spray the antioxidant solution, then cut to size and cut apples, then soak in a predetermined freshness-preserving solution, or the freshness. After spraying the holding solution to remove the excess freshness-preserving solution adhering to the surface of the apple flesh, the cut apples and the deoxidizing agent are placed together in a gas-impermeable bag or container, and the inside of the bag or container is stored. Disclosed is a method of filling an apple with a nitrogen gas containing 1 to 99 vol% of carbon dioxide, sealing the bag or container, and refrigerating the sealed bag or container at 1 to 10 ° C.
ところで、黄桃等のバラ科果実の冷凍品を製造する場合、前述した果肉の褐変の問題に加えて、夾雑物や異物の混入という問題もある。バラ科果実の冷凍品を製造するには、通常、原料である果実を所望する大きさにカットし、皮、種、果柄等を取り除いて後続の加工工程に送るが、このような皮、種、果柄等の夾雑物が含まれたまま、後続の加工工程に送られることがある。そして、夾雑物が含まれたままバラ科果実の果肉の加工処理が行われると、その冷凍品中に夾雑物が残留してしまうこととなる。そうなると、食品の品質を低下させることになり、食品の品質の観点から好ましくない。 By the way, in the case of producing a frozen product of Rosaceae fruits such as yellow peach, in addition to the above-mentioned problem of browning of the flesh, there is also a problem of contamination with impurities and foreign substances. To produce frozen Rosaceae fruits, the raw material fruits are usually cut to the desired size, the skin, seeds, stalks, etc. are removed and sent to the subsequent processing process. It may be sent to the subsequent processing process with impurities such as seeds and fruit stalks contained. If the pulp of the Rosaceae fruit is processed while containing the contaminants, the contaminants will remain in the frozen product. In that case, the quality of the food is deteriorated, which is not preferable from the viewpoint of the quality of the food.
また、バラ科果実の冷凍品の製造工程においては、その工程中の多くの段階で、毛髪、虫、プラスチック、金属、紙、石、ガラス、木片等の異物が混入する恐れがある。このような異物が混入した状態で加工が行われると、冷凍品中に異物が混入した状態で出荷されることになり、食品衛生上の観点から好ましくない。 In addition, in the manufacturing process of frozen Rosaceae fruits, foreign substances such as hair, insects, plastics, metals, paper, stones, glass, and wood chips may be mixed in at many stages during the process. If processing is performed with such foreign matter mixed in, the frozen product will be shipped with foreign matter mixed in, which is not preferable from the viewpoint of food hygiene.
そこで、上記のような夾雑物及び異物を冷凍品の製造工程で除去する必要があるが、この除去方法としては、冷凍品の製造ライン中に配置された作業者が目視によって夾雑物及び異物を選別し、除去するという方法が通常採用されている。 Therefore, it is necessary to remove the contaminants and foreign substances as described above in the frozen product manufacturing process. As a method for removing the contaminants and foreign substances, a worker placed in the frozen product manufacturing line visually removes the contaminants and foreign substances. The method of sorting and removing is usually adopted.
しかしながら、冷凍品の製造において、夾雑物や異物の除去作業は決して容易な作業ではない。特にダイスカット等の小さいカット品の場合は、夾雑物や異物を見落とす危険性が高くなり、検品作業において作業負担が大きくなる。 However, in the production of frozen products, the work of removing impurities and foreign substances is not an easy task. In particular, in the case of a small cut product such as a die cut, there is a high risk of overlooking impurities and foreign substances, and the work load in the inspection work increases.
従来、食品中に含まれる夾雑物や異物を高精度に除去する異物及び/又は夾雑物の検出方法が特許文献4に開示されており、その内容として、食品と、該食品に含まれる異物及び/又は夾雑物とに光を照射することによって得られる反射光の可視光及び近赤外光の吸収スペクトルを測定し、当該吸収スペクトルに対して2次微分処理を行い、上記食品と上記異物及び/又は夾雑物との間で異なる2次微分スペクトルを示す波長帯を選定し、上記食品について、上記波長帯の2次微分分光画像を作成することによって、上記食品に含まれる異物及び/又は夾雑物を検出する方法が開示されている。 Conventionally, Patent Document 4 discloses a method for detecting foreign substances and / or impurities that remove impurities and foreign substances contained in a food with high accuracy, and the contents thereof include the food, the foreign substances contained in the food, and the foreign substances contained in the food. / Or the absorption spectra of visible light and near-infrared light of the reflected light obtained by irradiating the contaminants with light are measured, and the absorption spectra are subjected to second-order differential processing to perform the above-mentioned food, the above-mentioned foreign matter, and the above-mentioned foreign matter. / Or by selecting a wavelength band showing a second-order differential spectrum different from that of impurities and creating a second-order differential spectroscopic image of the wavelength band for the food, foreign matter and / or contamination contained in the food. A method of detecting an object is disclosed.
前述したように、黄桃や白桃等のバラ科果実の冷凍品を製造するにあたっては、前記のような問題が存在しており、従来の技術ではバラ科果実の冷凍品を解凍した製品のカット断面からの褐変の抑制、果肉の硬度や風味の維持、並びに夾雑物や異物の除去・検品作業の容易化・負担軽減を同時に達成することは困難であった。そのため、バラ科果実の冷凍品の製造について、これらの技術的課題を解決した新たな製造方法が求められていた。 As mentioned above, the above-mentioned problems exist in the production of frozen products of Rosaceae fruits such as yellow peach and white peach, and the conventional technique is to cut the frozen products of Rosaceae fruits. It was difficult to suppress browning from the cross section, maintain the hardness and flavor of the fruit flesh, remove impurities and foreign substances, facilitate inspection work, and reduce the burden at the same time. Therefore, there has been a demand for a new production method that solves these technical problems in the production of frozen products of Rosaceae fruits.
こうした状況に鑑み、本発明の課題は、バラ科果実の冷凍品を解凍した製品のカット断面からの褐変の抑制、果肉の硬度や風味の維持、並びに夾雑物や異物の除去・検品作業の容易化・負担軽減を同時に達成することができる、バラ科果実の冷凍品の製造方法を提供することにある。 In view of these circumstances, the subject of the present invention is to suppress browning from the cut cross section of a product obtained by thawing a frozen product of Rosaceae, maintain the hardness and flavor of the flesh, and facilitate the removal and inspection of impurities and foreign substances. The purpose is to provide a method for producing a frozen product of Rosaceae fruits, which can simultaneously achieve conversion and reduction of burden.
本発明者らは、前述の課題を解決するために、原料となるバラ科果実の大きさ、カットの仕方(どの程度の大きさ・形状にカットするか)、及びカットした果実の加熱条件を総合的、体系的に検討した結果、原料となる所定の大きさのバラ科果実を1/8~半分にカットし、かつ、加熱温度及び加熱時間をそれぞれ所定の範囲に設定することで、上記課題を解決できることを見出し、さらにはその他好ましい条件等について検討を重ねた結果、本発明を完成するに至った。 In order to solve the above-mentioned problems, the present inventors determined the size of the Rosaceae fruit as a raw material, the cutting method (how large and the shape to cut), and the heating conditions of the cut fruit. As a result of comprehensive and systematic examination, by cutting the Rosaceae fruit of a predetermined size as a raw material into 1/8 to half, and setting the heating temperature and heating time within the predetermined ranges, the above As a result of finding that the problem can be solved and further studying other preferable conditions and the like, the present invention has been completed.
かくして本発明は、以下のものを提供する。
[1]バラ科果実の冷凍品の製造方法であって、
大きさが40~80mmのバラ科果実を1/8~半分にカットするカット工程と、
1/8~半分にカットされた前記バラ科果実に80~100℃で5~20分間の加熱処理を施すブランチング工程と、
前記加熱処理された前記バラ科果実に冷却処理を施す冷却工程と、
前記冷却処理された前記バラ科果実に凍結処理を施す凍結工程とを含むことを特徴とする、バラ科果実の冷凍品の製造方法。
[2]前記ブランチング工程において、1/8~半分にカットされた前記バラ科果実に80~100℃で7~13分間の加熱処理を施す、前記[1]に記載の製造方法。
[3]前記ブランチング工程において、前記バラ科果実の果肉内部温度が80℃以上に達温するように加熱処理を施す、前記[1]に記載の製造方法。
[4]前記冷却工程において、前記加熱処理された前記バラ科果実に5~30℃で1~30分間の冷却処理を施す、前記[1]~[3]のいずれかに記載の製造方法。
[5]前記凍結工程において、前記冷却処理された前記バラ科果実に-95~-20℃で1~100分間の凍結処理を施す、前記[1]~[4]のいずれかに記載の製造方法。
[6]前記バラ科果実が、桃、ナシ、洋ナシ、リンゴ、スモモ、アンズ、プラム、及びビワからなる群より選択される、前記[1]~[5]のいずれかに記載の製造方法。
[7]前記バラ科果実が黄桃又は白桃である、前記[1]~[6]のいずれかに記載の製造方法。
[8]前記バラ科果実が黄桃又は白桃であり、該バラ科果実の冷凍品の解凍後の果肉硬度が0.4kg以上である、前記[1]~[7]のいずれかに記載の製造方法。
[9]前記バラ科果実の冷凍品が、その解凍後における果肉の褐変が防止されたものである、前記[1]~[8]のいずれかに記載の製造方法。
Thus, the present invention provides the following:
[1] A method for producing frozen fruits of the Rosaceae family.
A cutting process that cuts Rosaceae fruits with a size of 40 to 80 mm in 1/8 to half, and
A blanching step in which the Rosaceae fruit cut in 1/8 to half is heat-treated at 80 to 100 ° C. for 5 to 20 minutes.
A cooling step of applying a cooling treatment to the heat-treated Rosaceae fruit,
A method for producing a frozen product of Rosaceae fruit, which comprises a freezing step of subjecting the cooled-treated Rosaceae fruit to a freezing treatment.
[2] The production method according to the above [1], wherein in the blanching step, the Rosaceae fruit cut into 1/8 to half is heat-treated at 80 to 100 ° C. for 7 to 13 minutes.
[3] The production method according to the above [1], wherein in the blanching step, heat treatment is performed so that the internal temperature of the flesh of the Rosaceae fruit reaches 80 ° C. or higher.
[4] The production method according to any one of [1] to [3], wherein in the cooling step, the heat-treated Rosaceae fruit is cooled at 5 to 30 ° C. for 1 to 30 minutes.
[5] The production according to any one of the above [1] to [4], wherein in the freezing step, the cooled-treated Rosaceae fruit is frozen at −95 to −20 ° C. for 1 to 100 minutes. Method.
[6] The production method according to any one of [1] to [5] above, wherein the Rosaceae fruit is selected from the group consisting of peach, pear, pear, apple, plum, apricot, plum, and loquat. ..
[7] The production method according to any one of [1] to [6] above, wherein the Rosaceae fruit is yellow peach or white peach.
[8] The above-mentioned [1] to [7], wherein the Rosaceae fruit is yellow peach or white peach, and the flesh hardness of the frozen product of the Rosaceae family after thawing is 0.4 kg or more. Production method.
[9] The production method according to any one of [1] to [8] above, wherein the frozen product of the Rosaceae fruit is one in which browning of the flesh after thawing is prevented.
本発明によれば、バラ科果実の冷凍品を解凍した製品の褐変の抑制、果肉の硬度や風味の維持、並びに夾雑物や異物の除去・検品作業の負担軽減を同時に達成することができる、バラ科果実の冷凍品の製造方法を提供することができる。 According to the present invention, it is possible to suppress browning of a product obtained by thawing a frozen product of Rosaceae, maintain the hardness and flavor of the flesh, remove impurities and foreign substances, and reduce the burden of inspection work at the same time. It is possible to provide a method for producing a frozen product of Rosaceae fruits.
本発明は、前述したように、大きさが40~80mmのバラ科果実を1/8~半分にカットするカット工程と、1/8~半分にカットされた前記バラ科果実に80~100℃で5~20分間の加熱処理を施すブランチング工程と、前記加熱処理された前記バラ科果実に冷却処理を施す冷却工程と、前記冷却処理された前記バラ科果実に凍結処理を施す凍結工程とを含むことを特徴とする、バラ科果実の冷凍品の製造方法である。
以下、各工程について詳細に説明する。
As described above, the present invention has a cutting step of cutting a Rosaceae fruit having a size of 40 to 80 mm in 1/8 to half, and a cutting step of the Rosaceae fruit cut in 1/8 to half at 80 to 100 ° C. A blanching step of heat-treating for 5 to 20 minutes, a cooling step of cooling the heat-treated Rosaceae fruit, and a freezing step of freezing the cooled-treated Rosaceae fruit. It is a method for producing a frozen product of Rosaceae fruits, which is characterized by containing.
Hereinafter, each step will be described in detail.
(カット工程)
本発明によりバラ科果実の冷凍品を製造するには、まず、バラ科果実の冷凍品の原料となるバラ科果実を用意する。バラ科果実は、バラ科植物由来の果実のことをいい、具体例としては、黄桃、白桃等の桃、ナシ、洋ナシ、リンゴ、スモモ、アンズ、プラム、ビワ、かりん、マルメロ、苺、梅、サクランボ等を挙げることができる。好ましくは、黄桃、白桃等の桃、ナシ、洋ナシ、リンゴ、スモモ、アンズ、プラム、又はビワであり、より好ましくは、黄桃、白桃等の桃である。各果実の品種は特に問わない。
(Cut process)
In order to produce a frozen Rosaceae fruit according to the present invention, first, a Rosaceae fruit as a raw material for a frozen Rosaceae fruit is prepared. Rosaceae fruits refer to fruits derived from Rosaceae plants, and specific examples include peaches such as yellow peaches and white peaches, pears, pears, apples, plums, apricots, plums, loquats, karin, marmelos, and strawberries. Peach, cherry, etc. can be mentioned. Peach such as yellow peach and white peach, pear, pear, apple, plum, apricot, plum, or loquat is preferable, and peach such as yellow peach and white peach is more preferable. The variety of each fruit is not particularly limited.
前記バラ科果実は、大きさ(直径ないし長径)が40~80mm、好ましくは50~75mmの範囲にあるものを使用する。この範囲外であると本発明の効果が十分に得られなくなる恐れがある。 The Rosaceae fruit has a size (diameter or major axis) of 40 to 80 mm, preferably 50 to 75 mm. If it is out of this range, the effect of the present invention may not be sufficiently obtained.
用意したバラ科果実は、通常、まず水で洗浄し、種子を除去したその後、本発明の特徴の1つである、バラ科果実の1/8~半分へのカットを行う。このカットは、ナイフ等を用いて手作業で行ってもよいし、果実をカットするための各種装置を用いて自動的にカットしてもよい。本発明では、前記バラ科果実をどのようにカットするか、その多数の可能性の中から、前記大きさのバラ科果実を1/8~半分にカットする工程を構成要素として採用したことにより、夾雑物や異物の除去・検品作業の負担軽減を図ることが可能となり、また本発明で設定した加熱条件に対して褐変の抑制効果を十分に発揮させることが可能になる。すなわち、1/8よりも小さくカットすると、夾雑物や異物の除去・検品作業の負担が増大し、加熱が過剰になる恐れがあり、他方、半分よりも大きくカットすると、歩留まりや作業効率が低下し、加熱が不十分となる恐れがある。
本発明において、「1/8~半分にカット」とは、カット前の果肉(すなわち、果実から種を除去した果肉部分)の体積の1/8から半分の範囲内の大きさにカット(分割)することを意味する。また、8等分、6等分、4等分、2等分等の等分割だけでなく、1/8カットと1/2カットが混在する場合や、1/4カットと1/2カットが混在する場合等、カットサイズが互いに異なる場合も含まれる。しかし、ブランチング後の果肉硬度をできるだけ均質にできる、等分割のカットが好ましい。等分割後の各果肉の大きさは完全に同一でなくてもよく、大きさの誤差が10%以内、8%以内、5%以内又は3%以内でよい。
カットの態様は限定されない。バラ科果実を3~8個にカットする場合は、くし形切り、輪切り、乱切り等が例示でき、好ましくはくし形切りである。また、1/8カットの場合は、まずくし形切りに4分割(好ましくは4等分)したあと、当該4分割のカット方向と直交する方向に2分割(好ましくは2等分)するカットする態様でもよい。
カット後のバラ科果実の寸法は、1/8~半分にカットされたものであれば特に限定はないが、好ましくは、厚さについては一番薄い部分の厚さが8mm以上、より好ましくは9mm以上である。
The prepared Rosaceae fruits are usually first washed with water to remove seeds, and then cut into 1/8 to half of the Rosaceae fruits, which is one of the features of the present invention. This cutting may be performed manually using a knife or the like, or may be automatically cut using various devices for cutting fruits. In the present invention, how to cut the Rosaceae fruit is adopted as a component by adopting a step of cutting the Rosaceae fruit of the size in 1/8 to half from among many possibilities. It is possible to remove impurities and foreign substances and reduce the burden of inspection work, and it is possible to sufficiently exert the effect of suppressing browning under the heating conditions set in the present invention. That is, if the cut is smaller than 1/8, the burden of removing and inspecting impurities and foreign substances increases, and there is a risk of excessive heating. On the other hand, if the cut is larger than half, the yield and work efficiency decrease. However, heating may be insufficient.
In the present invention, "cutting in half to 1/8" means cutting (dividing) into a size within the range of 1/8 to half of the volume of the flesh before cutting (that is, the flesh portion from which seeds have been removed from the fruit). ) Means to do. Also, not only 8 equal parts, 6 equal parts, 4 equal parts, 2 equal parts, etc., but also 1/8 cut and 1/2 cut are mixed, and 1/4 cut and 1/2 cut are possible. It also includes cases where the cut sizes are different from each other, such as when they are mixed. However, it is preferable to cut into equal parts so that the hardness of the flesh after blanching can be made as uniform as possible. The size of each pulp after equal division does not have to be exactly the same, and the size error may be within 10%, within 8%, within 5%, or within 3%.
The mode of cutting is not limited. When the Rosaceae fruit is cut into 3 to 8 pieces, comb-shaped cutting, round-cutting, random cutting and the like can be exemplified, and comb-shaped cutting is preferable. In the case of 1/8 cut, first, the comb-shaped cut is divided into 4 parts (preferably divided into 4 equal parts), and then the cut is divided into 2 parts (preferably divided into 2 equal parts) in the direction orthogonal to the cutting direction of the 4 divisions. It may be an embodiment.
The size of the Rosaceae fruit after cutting is not particularly limited as long as it is cut in 1/8 to half, but the thickness of the thinnest part is preferably 8 mm or more, more preferably. It is 9 mm or more.
本カット工程に後続するブランチング工程に先だって、そのブランチング(加熱処理)の効果が十分に得られるようにするため、予め、種(核)取り、果柄取り、花留まりの除去、皮剥き、夾雑物や異物の選別・除去等の処理を済ませておくことが望ましい。なお、これらの処理は通常果実のカット後に行うが、いずれの段階で行うかは本発明では限定されない。また、これらの各処理を行う順序も特に問わない。例えば、種取りの処理は、スプーン状のカッターを有する器具等を用いて手作業で行うか、種取り作業を機械化した種取り装置を用いて行うことができる。また、種子片、果柄の残り、花留まり、皮残り等の夾雑物、変色部分、傷み部分、さらには、毛髪、虫、プラスチック、金属、紙、石、ガラス、木片等の異物の選別、除去については、製造ラインに配置された作業者の目視により選別して除去するほか、自動で除去する専用の機械や器具を用いて行うことができる。また、皮剥きは、例えば、5%程度の希薄水酸化ナトリウム溶液に浸漬した後、手剥きや専用の機械を用いて行うことができる。なお、皮を剥きやすくするため、皮剥きする前に、バラ科果実を蒸して、その表面に水蒸気を当てる処理等を施してもよい。 Prior to the blanching step following this cutting step, in order to obtain the full effect of the blanching (heat treatment), seed (nucleus) removal, fruit pattern removal, flower retention removal, and peeling are performed in advance. , It is desirable to complete the processing such as sorting and removing impurities and foreign substances. In addition, although these treatments are usually performed after cutting the fruit, the stage at which the treatment is performed is not limited in the present invention. Further, the order in which each of these processes is performed is not particularly limited. For example, the seeding process can be performed manually using an instrument having a spoon-shaped cutter or the like, or can be performed using a seeding device in which the seeding work is mechanized. In addition, sorting of foreign substances such as seed pieces, fruit pattern residue, flower clasps, skin residues, discolored parts, damaged parts, hair, insects, plastics, metal, paper, stones, glass, wood pieces, etc. The removal can be performed by visually selecting and removing by a worker placed on the production line, or by using a dedicated machine or instrument for automatic removal. Further, the peeling can be performed, for example, by immersing in a dilute sodium hydroxide solution of about 5%, and then peeling by hand or using a dedicated machine. In addition, in order to make the peeling easier, the Rosaceae fruit may be steamed and the surface thereof may be subjected to a treatment such as steaming before peeling.
(ブランチング工程)
前記カット工程でカットされたバラ科果実は、次いで、ブランチング工程でのブランチング(加熱処理)に供される。ブランチングは、80~100℃、好ましくは90~100℃で、5~20分間、好ましくは7~13分間行うようにする。本発明の特徴の1つは、ブランチングについて、解凍後の果肉の硬度を維持しつつ、褐変を抑制することができる温度域及び時間域について詳細に検討を行い、その検討結果に基づき、所定の温度域及び時間域に加熱条件を最適化した点にある。ブランチングの温度、時間が上記設定範囲の下限よりも低いと、褐変の抑制効果が不十分となり、一方、上記設定範囲の上限よりも高いと、果肉の硬度が低下して食感や食味が損なわれる。ブランチングは、通常、上記温度範囲にある水浴中の熱水に浸漬させることによって行うが、水蒸気を当てるスチームブランチング等でもよく、そのやり方は特に限定されない。
(Blanching process)
The Rosaceae fruits cut in the cutting step are then subjected to blanching (heat treatment) in the blanching step. Blanching should be done at 80-100 ° C, preferably 90-100 ° C for 5-20 minutes, preferably 7-13 minutes. One of the features of the present invention is to study in detail the temperature range and time range in which blanching can suppress browning while maintaining the hardness of the flesh after thawing, and based on the result of the study, a predetermined setting is made. The point is that the heating conditions are optimized for the temperature range and time range of. If the blanching temperature and time are lower than the lower limit of the above setting range, the effect of suppressing browning is insufficient, while if it is higher than the upper limit of the above setting range, the hardness of the flesh is lowered and the texture and taste are deteriorated. It is spoiled. The blanching is usually performed by immersing in hot water in a water bath in the above temperature range, but steam blanching or the like to which steam is applied may also be used, and the method is not particularly limited.
また、ブランチングは、カットされたバラ科果実の果肉内部温度が80℃以上、好ましくは85~95℃に達温するように加熱処理を施してもよい。例えば、ブランチングをバラ科果実の周囲温度が時間とともに上昇するような条件下で行う場合、例えば、水に浸漬し加熱して水の温度を上昇させていくような雰囲気下で行う場合は、バラ科果実の中心温度が80℃以上となる状態が1~15分間、好ましくは85~95℃となる状態が1~5分間継続されるようにして行うのがよい。 Further, the blanching may be heat-treated so that the internal temperature of the flesh of the cut Rosaceae fruit reaches 80 ° C. or higher, preferably 85 to 95 ° C. For example, when blanching is performed under conditions where the ambient temperature of Rosaceae fruits rises over time, for example, when the blanching is performed in an atmosphere where the temperature of the water is raised by immersing it in water and heating it. It is preferable to keep the core temperature of the Rosaceae fruit at 80 ° C. or higher for 1 to 15 minutes, preferably 85 to 95 ° C. for 1 to 5 minutes.
(冷却工程)
前記ブランチング処理を施したバラ科果実は、冷凍効率を高めるため、直ちに冷却させる。冷却させる際の条件・方法は特に限定されず、例えば、5~30℃で1~30分間、水中又は大気雰囲気で冷却させる。
(Cooling process)
The blanched Rosaceae fruits are immediately cooled to increase freezing efficiency. The conditions and methods for cooling are not particularly limited, and for example, cooling is performed at 5 to 30 ° C. for 1 to 30 minutes in water or in an atmospheric atmosphere.
(凍結工程)
冷却した後、バラ科果実を凍結させて、本発明の目的物であるバラ科果実の冷凍品を得る。凍結させる際の条件・方法は必ずしも限定されないが、通常、-95~-20℃の雰囲気温度中で1~100分間程度放置して凍結処理を施す。果実の硬度や風味等の維持という点からは、特にー30~-20℃で20~70分間、好ましくは30~40分間の個別急速冷凍を行うことが好ましい。また、凍結させるには、IQF装置、エアブラスト、ブロック凍結装置等の凍結装置を使用することができるが、個別急速冷凍が好ましいことを考慮するとIQF装置の使用が好ましい。凍結中は、バラ科果実製品の間に空気が循環するように、製品間に空間を設けるようにすることが好ましい。製品間に空間がないと、冷気を高速で吹き付けたとしても、製品内部が緩慢凍結する恐れがある。また、病原微生物の増殖等を防ぐため、バラ科果実製品の温点を可能な限り素早く冷却することが重要である。凍結が完了した後に凍結装置から取り出す際は、暖気や湿気への暴露を最低限に抑えるため、冷凍倉庫に素早く移動させ、また、食感や風味の低下を防ぐ点から、雰囲気温度が-18℃以下で、かつ、温度変化が最小となるように保存することが望ましい。
(Freezing process)
After cooling, the Rosaceae fruit is frozen to obtain a frozen product of the Rosaceae fruit, which is the object of the present invention. The conditions and method for freezing are not necessarily limited, but usually, the freezing treatment is carried out by leaving it at an atmospheric temperature of −95 to −20 ° C. for about 1 to 100 minutes. From the viewpoint of maintaining the hardness and flavor of the fruit, it is particularly preferable to perform individual quick freezing at −30 to −20 ° C. for 20 to 70 minutes, preferably 30 to 40 minutes. Further, for freezing, a freezing device such as an IQF device, an air blast, or a block freezing device can be used, but considering that individual quick freezing is preferable, the use of the IQF device is preferable. During freezing, it is preferable to provide a space between the products so that air circulates between the Rosaceae fruit products. If there is no space between the products, the inside of the product may freeze slowly even if cold air is blown at high speed. In addition, it is important to cool the temperature points of Rosaceae fruit products as quickly as possible in order to prevent the growth of pathogenic microorganisms. When removing from the freezer after freezing is complete, the ambient temperature is -18 to allow it to be quickly moved to a freezing warehouse to minimize exposure to warm air and moisture, and to prevent deterioration of texture and flavor. It is desirable to store at ℃ or less and to minimize the temperature change.
前記製造方法によって得られたバラ科果実の冷凍品は、任意の解凍方法で解凍することにより、果実本来の硬度が十分に維持された、褐変の無いバラ科果実の解凍品が得られる。バラ科果実が黄桃又は白桃の場合は、本発明で得られた冷凍品の解凍後の好ましい果肉硬度は0.4kg以上である。より好ましくは0.5kg以上、さらに好ましくは0.6kg以上である。果肉硬度が0.4kg未満であると、食感が悪くなり、また、更なる加工中に果肉が崩れたり、加工後に形状を維持できなくなる恐れがあるため好ましくない。解凍方法は適宜選択すればよく、冷蔵庫内での解凍、冷凍品を室温で放置する自然解凍、水に浸漬することによる解凍、電子レンジによる解凍等が例示される。 The frozen Rosaceae fruit obtained by the above-mentioned production method can be thawed by any thawing method to obtain a thawed product of Rosaceae fruit without browning, in which the original hardness of the fruit is sufficiently maintained. When the Rosaceae fruit is yellow peach or white peach, the preferable flesh hardness of the frozen product obtained in the present invention after thawing is 0.4 kg or more. It is more preferably 0.5 kg or more, still more preferably 0.6 kg or more. If the hardness of the flesh is less than 0.4 kg, the texture is deteriorated, the flesh may collapse during further processing, and the shape may not be maintained after processing, which is not preferable. The thawing method may be appropriately selected, and examples thereof include thawing in a refrigerator, natural thawing in which a frozen product is left at room temperature, thawing by immersing in water, and thawing in a microwave oven.
(果肉硬度の測定方法)
本発明において、果肉硬度の測定方法は特に限定されない。例えば、プランジャー等を貫入させて硬度を測定する等の破壊的方法、外部からの圧迫に対する抵抗力を測定する等の非破壊的方法が挙げられ、好ましくは非破壊的方法を採用する。測定器具は特に限定されず、市販の器具を用いてよいが、非破壊的測定方法を採用する場合、例えば、株式会社藤原製作所製の果実硬度計を使用してよく、同社製品のうち測定対象の果実に適したものを選択すればよい(例えば、KM型、MT型、又はCF型)。果肉硬度の測定タイミングは、冷凍果実が十分に解凍されていれば任意であるが、好ましくは、室温放置開始から一定時間経過したものを測定対象とし、例えば、室温放置開始から6時間、12時間、18時間、24時間、又は30時間経過後、好ましくは24時間経過したものを測定対象とする。
(Measuring method of pulp hardness)
In the present invention, the method for measuring the flesh hardness is not particularly limited. For example, a destructive method such as measuring the hardness by penetrating a plunger or the like, and a non-destructive method such as measuring the resistance to external pressure can be mentioned, and a non-destructive method is preferably adopted. The measuring instrument is not particularly limited, and a commercially available instrument may be used. However, when a non-destructive measuring method is adopted, for example, a fruit hardness tester manufactured by Fujiwara Seisakusho Co., Ltd. may be used, and the measurement target of the company's products may be used. The one suitable for the fruit of (for example, KM type, MT type, or CF type) may be selected. The timing of measuring the fruit meat hardness is arbitrary as long as the frozen fruit is sufficiently thawed, but preferably, the measurement target is one that has passed a certain time from the start of leaving at room temperature, for example, 6 hours or 12 hours from the start of leaving at room temperature. , 18 hours, 24 hours, or after 30 hours, preferably 24 hours have passed.
(褐変確認方法)
本発明の効果の確認として、冷凍果実の内部が空気に触れた際に褐変するかを確認することができる。その方法は特に限定されないが、例えば、得られた冷凍バラ科果実(例えば、黄桃又は白桃)を、中心部が空気中に露出するようにカットし、カット品を室温放置して自然解凍し、解凍後一定時間(例えば、6時間、12時間、18時間、24時間、又は30時間)経過後に、解凍品の空気中に露出された断面の褐変の有無を目視により確認して、褐変の有無を評価することができる。
別法として、得られた冷凍バラ科果実(例えば、黄桃又は白桃)を、中心部が空気中に露出するようにカットし、カット品の断面にグアイヤコールを噴霧し、噴霧品を室温放置して自然解凍し、一定時間後に噴霧面の褐変の有無を目視により確認して、褐変の有無を評価してもよい。
(Browning confirmation method)
As a confirmation of the effect of the present invention, it can be confirmed whether the inside of the frozen fruit turns brown when exposed to air. The method is not particularly limited, but for example, the obtained frozen Rosaceae fruit (for example, yellow peach or white peach) is cut so that the central part is exposed to the air, and the cut product is left at room temperature to be naturally thawed. After a certain period of time (for example, 6 hours, 12 hours, 18 hours, 24 hours, or 30 hours) has elapsed after thawing, the presence or absence of browning of the cross section exposed in the air of the thawed product is visually confirmed, and the browning occurs. The presence or absence can be evaluated.
Alternatively, the obtained frozen Rosaceae fruit (eg, yellow peach or white peach) is cut so that the center is exposed to the air, guaiyacol is sprayed on the cross section of the cut product, and the sprayed product is left at room temperature. It may be thawed naturally, and after a certain period of time, the presence or absence of browning on the spray surface may be visually confirmed to evaluate the presence or absence of browning.
以下、実施例により本発明をさらに具体的に説明するが、本発明は該実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the Examples.
(実施例1)
原料として、黄桃(長径:55~75mm)を入手した。洗浄後、手作業により種取り、果柄取り等を行い、ハーフカットして、5%水酸化ナトリウム溶液に浸漬することにより剥皮した。カット後の果肉の厚さ(中心から表面にかけての厚さ)はほぼ均一であり、約12~18mmであった。そして、剥皮した果実の皮の残り、打ち身、核の残り等を除去した。その後、ブランチングを10分間、88℃の温水に浸漬して行った。ブランチング後の果実内部平均温度は82℃であった。ブランチング後、20℃で4分間、水中に曝すことにより冷却した。次いで、IQF装置を使用して、-25℃で70分間、凍結処理を施し、その後、目視によって選別、異物を除去することにより、黄桃の冷凍品を得た。凍結処理後の該冷凍品の平均表面温度は-24℃であった。
得られた黄桃の冷凍品を、果肉内部が露出するように半分にくし形切りし、それを室温雰囲気に放置して自然解凍し、解凍後24時間後の解凍品の褐変の有無を目視により評価した。また、得られた黄桃の冷凍品を室温雰囲気に24時間放置して自然解凍し、解凍品の果肉硬度を、果実硬度計(KM-5、株式会社藤原製作所製)を解凍果実中央(略円形である果実の中心付近)の表面に押し付けて測定し、平均値を求めた。なお、果実硬度計の押し付けによって解凍果実が変形しないよう、ゴム製の台に解凍果実を載置して硬度の測定を行った(以下の実施例及び比較例も同様)。以上の結果を表1に示す。
(Example 1)
Yellow peach (major axis: 55-75 mm) was obtained as a raw material. After washing, seeds were manually removed, fruit stalks were removed, half-cut, and the skin was peeled off by immersing it in a 5% sodium hydroxide solution. The thickness of the flesh after cutting (thickness from the center to the surface) was almost uniform, and was about 12 to 18 mm. Then, the residue of the peeled fruit skin, the bruise, the residue of the nucleus, etc. were removed. Then, blanching was carried out by immersing in warm water at 88 ° C. for 10 minutes. The average temperature inside the fruit after blanching was 82 ° C. After blanching, it was cooled by exposing it to water at 20 ° C. for 4 minutes. Then, a frozen product of yellow peach was obtained by subjecting to a freezing treatment at −25 ° C. for 70 minutes using an IQF apparatus, and then visually sorting and removing foreign substances. The average surface temperature of the frozen product after the freezing treatment was −24 ° C.
The obtained frozen yellow peach is combed in half so that the inside of the flesh is exposed, left in a room temperature atmosphere and naturally thawed, and the presence or absence of browning of the thawed product 24 hours after thawing is visually observed. Evaluated by. In addition, the obtained frozen yellow peach product was left in a room temperature atmosphere for 24 hours and naturally thawed, and the flesh hardness of the thawed product was measured by using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.) in the center of the thawed fruit (omitted). It was pressed against the surface of a circular fruit (near the center of the fruit) and measured, and the average value was calculated. The hardness was measured by placing the thawed fruit on a rubber table so that the thawed fruit would not be deformed by pressing the fruit hardness tester (the same applies to the following examples and comparative examples). The above results are shown in Table 1.
(実施例2)
原料として、黄桃(長径:50~75mm)を入手した。洗浄後、手作業により種取り、果柄取り等を行い、ハーフカットして、5%水酸化ナトリウム溶液に浸漬することにより剥皮した。カット後の果肉の厚さ(中心から表面にかけての厚さ)はほぼ均一であり、約13~20mmであった。そして、剥皮した果実の皮の残り、打ち身、核の残り等を除去した。その後、ブランチングを9分間、90℃の温水に浸漬して行った。ブランチング後の果実内部平均温度は83℃であった。ブランチング後、20℃で4分間、水中に曝すことにより冷却した。次いで、IQF装置を使用して、-30℃で40分間、凍結処理を施し、その後、目視によって選別、異物を除去することにより、黄桃の冷凍品を得た。凍結処理後の該冷凍品の平均表面温度は-24℃であった。
得られた黄桃の冷凍品を、果肉内部が露出するように半分にくし形切りし、それを室温雰囲気に放置して自然解凍し、解凍後24時間後の解凍品の褐変の有無を目視により評価した。また、得られた黄桃の冷凍品を室温雰囲気に24時間放置して自然解凍し、解凍品の果肉硬度を、果実硬度計(KM-5、株式会社藤原製作所製)を解凍果実中央(略円形である果実の中心付近)の表面に押し付けて測定し、平均値を求めた。結果を表1に示す。
(Example 2)
As a raw material, yellow peach (major axis: 50 to 75 mm) was obtained. After washing, seeds were manually removed, fruit stalks were removed, half-cut, and the skin was peeled off by immersing it in a 5% sodium hydroxide solution. The thickness of the flesh after cutting (thickness from the center to the surface) was almost uniform, and was about 13 to 20 mm. Then, the residue of the peeled fruit skin, the bruise, the residue of the nucleus, etc. were removed. Then, blanching was carried out by immersing in warm water at 90 ° C. for 9 minutes. The average temperature inside the fruit after blanching was 83 ° C. After blanching, it was cooled by exposing it to water at 20 ° C. for 4 minutes. Then, using an IQF device, a frozen product of yellow peach was obtained by subjecting it to a freezing treatment at −30 ° C. for 40 minutes, and then visually sorting and removing foreign substances. The average surface temperature of the frozen product after the freezing treatment was −24 ° C.
The obtained frozen yellow peach is combed in half so that the inside of the flesh is exposed, left in a room temperature atmosphere and naturally thawed, and the presence or absence of browning of the thawed product 24 hours after thawing is visually observed. Evaluated by. In addition, the obtained frozen yellow peach product was left in a room temperature atmosphere for 24 hours and naturally thawed, and the flesh hardness of the thawed product was measured by using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.) in the center of the thawed fruit (omitted). It was pressed against the surface of a circular fruit (near the center of the fruit) and measured, and the average value was calculated. The results are shown in Table 1.
(実施例3)
原料として、白桃(長径:50~70mm)を入手した。洗浄後、手作業により種取り、果柄取り等を行い、ハーフカットして、5%水酸化ナトリウム溶液に浸漬することにより剥皮した。カット後の果肉の厚さ(中心から表面にかけての厚さ)はほぼ均一であり、約9~14mmであった。そして、剥皮した果実の皮の残り、打ち身、核の残り等を除去した。その後、ブランチングを12分間、98℃の温水に浸漬して行った。ブランチング後の果実内部平均温度は92℃であった。ブランチング後、20℃で10分間、水中に曝すことにより冷却した。次いで、IQF装置を使用して、-30℃で20分間、凍結処理を施し、その後、目視によって選別、異物を除去することにより、白桃の冷凍品を得た。凍結処理後の該冷凍品の平均表面温度は-19℃であった。
得られた白桃の冷凍品を、果肉内部が露出するように半分にくし形切りし、それを室温雰囲気に放置して自然解凍し、解凍後24時間後の解凍品の褐変の有無を目視により評価した。また、得られた白桃の冷凍品を室温雰囲気に24時間放置して自然解凍し、解凍品の果肉硬度を、果実硬度計(KM-5、株式会社藤原製作所製)を解凍果実中央(略円形である果実の中心付近)の表面に押し付けて測定し、平均値を求めた。以上の結果を表1に示す。
(Example 3)
As a raw material, white peach (major axis: 50 to 70 mm) was obtained. After washing, seeds were manually removed, fruit stalks were removed, half-cut, and the skin was peeled off by immersing it in a 5% sodium hydroxide solution. The thickness of the flesh after cutting (thickness from the center to the surface) was almost uniform, and was about 9 to 14 mm. Then, the residue of the peeled fruit skin, the bruise, the residue of the nucleus, etc. were removed. Then, blanching was carried out by immersing in warm water at 98 ° C. for 12 minutes. The average temperature inside the fruit after blanching was 92 ° C. After blanching, it was cooled by exposing it to water at 20 ° C. for 10 minutes. Then, a frozen product of white peach was obtained by subjecting it to a freezing treatment at −30 ° C. for 20 minutes using an IQF apparatus, and then visually sorting and removing foreign substances. The average surface temperature of the frozen product after the freezing treatment was −19 ° C.
The obtained frozen white peach is combed in half so that the inside of the flesh is exposed, left in a room temperature atmosphere and naturally thawed, and the presence or absence of browning of the thawed product 24 hours after thawing is visually checked. evaluated. In addition, the obtained frozen white peach product was left in a room temperature atmosphere for 24 hours and naturally thawed, and the flesh hardness of the thawed product was measured by using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.) in the center of the thawed fruit (approximately circular shape). It was pressed against the surface of the fruit (near the center of the fruit) and measured, and the average value was calculated. The above results are shown in Table 1.
(比較例1)
原料として、白桃(長径:50~70mm)を入手した。洗浄後、手作業により種取り、果柄取り等を行い、ハーフカットして、5%水酸化ナトリウム溶液に浸漬することにより剥皮した。カット後の果肉の厚さ(中心から表面にかけての厚さ)はほぼ均一であり、約10~15mmであった。そして、剥皮した果実の皮の残り、打ち身、核の残り等を除去した。その後、ブランチングを4分間、98℃の温水に浸漬して行った。ブランチング後の果実内部平均温度は70℃であった。ブランチング後、20℃で10分間、水中に曝すことにより冷却した。次いで、IQF装置を使用して、-30℃で20分間、凍結処理を施し、その後、目視によって選別、異物を除去することにより、白桃の冷凍品を得た。凍結処理後の該冷凍品の平均表面温度は-19℃であった。
得られた白桃の冷凍品を、果肉内部が露出するように半分にくし形切りし、それを室温雰囲気に放置して自然解凍し、解凍後24時間後の解凍品の褐変の有無を目視により評価した。また、得られた白桃の冷凍品を室温雰囲気に24時間放置して自然解凍し、解凍品の果肉硬度を、果実硬度計(KM-5、株式会社藤原製作所製)を解凍果実中央(略円形である果実の中心付近)の表面に押し付けて測定し、平均値を求めた。以上の結果を表1に示す。
(Comparative Example 1)
As a raw material, white peach (major axis: 50 to 70 mm) was obtained. After washing, seeds were manually removed, fruit stalks were removed, half-cut, and the skin was peeled off by immersing it in a 5% sodium hydroxide solution. The thickness of the flesh after cutting (thickness from the center to the surface) was almost uniform, and was about 10 to 15 mm. Then, the residue of the peeled fruit skin, the bruise, the residue of the nucleus, etc. were removed. Then, blanching was carried out by immersing in warm water at 98 ° C. for 4 minutes. The average temperature inside the fruit after blanching was 70 ° C. After blanching, it was cooled by exposing it to water at 20 ° C. for 10 minutes. Then, a frozen product of white peach was obtained by subjecting it to a freezing treatment at −30 ° C. for 20 minutes using an IQF apparatus, and then visually sorting and removing foreign substances. The average surface temperature of the frozen product after the freezing treatment was −19 ° C.
The obtained frozen white peach is combed in half so that the inside of the flesh is exposed, left in a room temperature atmosphere and naturally thawed, and the presence or absence of browning of the thawed product 24 hours after thawing is visually checked. evaluated. In addition, the obtained frozen white peach product was left in a room temperature atmosphere for 24 hours and naturally thawed, and the flesh hardness of the thawed product was measured by using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.) in the center of the thawed fruit (approximately circular shape). It was pressed against the surface of the fruit (near the center of the fruit) and measured, and the average value was calculated. The above results are shown in Table 1.
(比較例2)
原料として、白桃(長径:50~70mm)を入手した。洗浄後、手作業により種取り、果柄取り等を行い、ハーフカットして、5%水酸化ナトリウム溶液に浸漬することにより剥皮した。カット後の果肉の厚さ(中心から表面にかけての厚さ)はほぼ均一であり、約11~15mmであった。そして、剥皮した果実の皮の残り、打ち身、核の残り等を除去した。その後、ブランチングを26分間、98℃の温水に浸漬して行った。ブランチング後の果実内部平均温度は90℃であった。ブランチング後、20℃で10分間、水中に曝すことにより冷却した。次いで、IQF装置を使用して、-30℃で20分間、凍結処理を施し、その後、目視によって選別、異物を除去することにより、白桃の冷凍品を得た。凍結処理後の該冷凍品の平均表面温度は-19℃であった。
得られた白桃の冷凍品を、果肉内部が露出するように半分にくし形切りし、それを室温雰囲気に放置して自然解凍し、解凍後24時間後の解凍品の褐変の有無を目視により評価した。また、得られた白桃の冷凍品を室温雰囲気に24時間放置して自然解凍し、解凍品の果肉硬度を、果実硬度計(KM-5、株式会社藤原製作所製)を解凍果実中央(略円形である果実の中心付近)の表面に押し付けて測定し、平均値を求めた。以上の結果を表1に示す。
(Comparative Example 2)
As a raw material, white peach (major axis: 50 to 70 mm) was obtained. After washing, seeds were manually removed, fruit stalks were removed, half-cut, and the skin was peeled off by immersing it in a 5% sodium hydroxide solution. The thickness of the flesh after cutting (thickness from the center to the surface) was almost uniform, and was about 11 to 15 mm. Then, the residue of the peeled fruit skin, the bruise, the residue of the nucleus, etc. were removed. Then, blanching was carried out by immersing in warm water at 98 ° C. for 26 minutes. The average temperature inside the fruit after blanching was 90 ° C. After blanching, it was cooled by exposing it to water at 20 ° C. for 10 minutes. Then, a frozen product of white peach was obtained by subjecting it to a freezing treatment at −30 ° C. for 20 minutes using an IQF apparatus, and then visually sorting and removing foreign substances. The average surface temperature of the frozen product after the freezing treatment was −19 ° C.
The obtained frozen white peach is combed in half so that the inside of the flesh is exposed, left in a room temperature atmosphere and naturally thawed, and the presence or absence of browning of the thawed product 24 hours after thawing is visually checked. evaluated. In addition, the obtained frozen white peach product was left in a room temperature atmosphere for 24 hours and naturally thawed, and the flesh hardness of the thawed product was measured by using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.) in the center of the thawed fruit (approximately circular shape). It was pressed against the surface of the fruit (near the center of the fruit) and measured, and the average value was calculated. The above results are shown in Table 1.
表1からわかるように、実施例1~3は、解凍後の褐変が認められず、かつ、原料である黄桃又は白桃が本来有する硬度が十分に維持されたものであった。一方、比較例1は、解凍後の褐変が認められ、比較例2は、実施例1~3に比べて柔らかすぎるものであった。 As can be seen from Table 1, in Examples 1 to 3, no browning was observed after thawing, and the original hardness of the raw materials, yellow peach or white peach, was sufficiently maintained. On the other hand, in Comparative Example 1, browning after thawing was observed, and Comparative Example 2 was too soft as compared with Examples 1 to 3.
(実施例4)
原料として、黄桃(長径:55~75mm)を入手した。洗浄後、手作業により種取り、果柄取り等を行い、くし形切りの1/8カットにして、5%水酸化ナトリウム溶液に浸漬することにより剥皮した。カット後の果肉の厚さ(中心から表面にかけての厚さ)はほぼ均一で約12~17mmであり、一番薄い種回りの厚さは約9~10.5mmであった。そして、剥皮した果実の皮の残り、打ち身、核の残り等を除去した。その後、ブランチングを7分間、85℃の温水に浸漬して行った。ブランチング後の果実内部平均温度は81℃であった。ブランチング後、20℃で4分間、水中に曝すことにより冷却した。次いで、IQF装置を使用して、-25℃で70分間、凍結処理を施し、その後、目視によって選別、異物を除去することにより、黄桃の冷凍品を得た。凍結処理後の該冷凍品の平均表面温度は-24℃であった。
得られた黄桃の冷凍品を、果肉内部が露出するようにさらに半分にくし形切りし、それを室温雰囲気に放置して自然解凍し、解凍後24時間後の解凍品の褐変の有無を目視により評価した。また、得られた黄桃の冷凍品を室温雰囲気に24時間放置して自然解凍し、解凍品の果肉硬度を、果実硬度計(KM-5、株式会社藤原製作所製)を解凍果実の一番薄い種回りの表面に押し付けて測定し、平均値を求めた。以上の結果を表2に示す。
(Example 4)
Yellow peach (major axis: 55-75 mm) was obtained as a raw material. After washing, seeding and fruit stalks were manually removed to make 1/8 cuts of comb-shaped pieces, and the skin was peeled off by immersing it in a 5% sodium hydroxide solution. The thickness of the flesh after cutting (thickness from the center to the surface) was almost uniform and was about 12 to 17 mm, and the thickness of the thinnest seed circumference was about 9 to 10.5 mm. Then, the residue of the peeled fruit skin, the bruise, the residue of the nucleus, etc. were removed. Then, blanching was carried out by immersing in warm water at 85 ° C. for 7 minutes. The average temperature inside the fruit after blanching was 81 ° C. After blanching, it was cooled by exposing it to water at 20 ° C. for 4 minutes. Then, a frozen product of yellow peach was obtained by subjecting to a freezing treatment at −25 ° C. for 70 minutes using an IQF apparatus, and then visually sorting and removing foreign substances. The average surface temperature of the frozen product after the freezing treatment was −24 ° C.
The obtained frozen yellow peach is further combed in half so that the inside of the flesh is exposed, left in a room temperature atmosphere and naturally thawed, and the presence or absence of browning of the thawed product 24 hours after thawing is checked. It was evaluated visually. In addition, the obtained frozen yellow peach product was left in a room temperature atmosphere for 24 hours and naturally thawed, and the flesh hardness of the thawed product was measured by using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.) as the first thawed fruit. It was pressed against the surface of a thin seed and measured, and the average value was calculated. The above results are shown in Table 2.
(実施例5)
原料として、黄桃(長径:50~75mm)を入手した。洗浄後、手作業により種取り、果柄取り等を行い、くし形切りの1/8カットにして、5%水酸化ナトリウム溶液に浸漬することにより剥皮した。カット後の果肉の厚さ(中心から表面にかけての厚さ)はほぼ均一で約11~16mmであり、一番薄い種回りの厚さは約9~11mmであった。そして、剥皮した果実の皮の残り、打ち身、核の残り等を除去した。その後、ブランチングを10分間、85℃の温水に浸漬して行った。ブランチング後の果実内部平均温度は83℃であった。ブランチング後、20℃で4分間、水中に曝すことにより冷却した。次いで、IQF装置を使用して、-30℃で40分間、凍結処理を施し、その後、目視によって選別、異物を除去することにより、黄桃の冷凍品を得た。凍結処理後の該冷凍品の平均表面温度は-27℃であった。
得られた黄桃の冷凍品を、果肉内部が露出するようにさらに半分にくし形切りし、それを室温雰囲気に放置して自然解凍し、解凍後24時間後の解凍品の褐変の有無を目視により評価した。また、得られた黄桃の冷凍品を室温雰囲気に24時間放置して自然解凍し、該解凍品の果肉硬度を、果実硬度計(KM-5、株式会社藤原製作所製)を解凍果実の一番薄い種回りの表面に押し付けて測定し、平均値を求めた。以上の結果を表2に示す。
(Example 5)
As a raw material, yellow peach (major axis: 50 to 75 mm) was obtained. After washing, seeding and fruit stalks were manually removed to make 1/8 cuts of comb-shaped pieces, and the skin was peeled off by immersing it in a 5% sodium hydroxide solution. The thickness of the flesh after cutting (thickness from the center to the surface) was almost uniform and was about 11 to 16 mm, and the thickness of the thinnest seed circumference was about 9 to 11 mm. Then, the residue of the peeled fruit skin, the bruise, the residue of the nucleus, etc. were removed. Then, blanching was carried out by immersing in warm water at 85 ° C. for 10 minutes. The average temperature inside the fruit after blanching was 83 ° C. After blanching, it was cooled by exposing it to water at 20 ° C. for 4 minutes. Then, using an IQF device, a frozen product of yellow peach was obtained by subjecting it to a freezing treatment at −30 ° C. for 40 minutes, and then visually sorting and removing foreign substances. The average surface temperature of the frozen product after the freezing treatment was −27 ° C.
The obtained frozen yellow peach is further combed in half so that the inside of the flesh is exposed, left in a room temperature atmosphere and naturally thawed, and the presence or absence of browning of the thawed product 24 hours after thawing is checked. It was evaluated visually. Further, the obtained frozen product of yellow peach was left in a room temperature atmosphere for 24 hours and naturally thawed, and the flesh hardness of the thawed product was measured by using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.) as one of the thawed fruits. It was pressed against the surface of the thinnest seed and measured, and the average value was calculated. The above results are shown in Table 2.
(実施例6)
原料として、白桃(長径:50~70mm)を入手した。洗浄後、手作業により種取り、果柄取り等を行い、くし形切りの1/8カットにして、5%水酸化ナトリウム溶液に浸漬することにより剥皮した。カット後の果肉の厚さ(中心から表面にかけての厚さ)はほぼ均一で約10~15mmであり、一番薄い種回りの厚さは約9~10.5mmであった。そして、剥皮した果実の皮の残り、打ち身、核の残り等を除去した。その後、ブランチングを13分間、90℃の温水に浸漬して行った。ブランチング後の果実内部平均温度は85℃であった。ブランチング後、20℃で10分間、水中に曝すことにより冷却した。次いで、IQF装置を使用して、-30℃で20分間、凍結処理を施し、その後、目視によって選別、異物を除去することにより、白桃の冷凍品を得た。凍結処理後の該冷凍品の平均表面温度は-22℃であった。
得られた白桃の冷凍品を、果肉内部が露出するようにさらに半分にくし形切りし、それを室温雰囲気に放置して自然解凍し、解凍後24時間後の解凍品の褐変の有無を目視により評価した。また、得られた白桃の冷凍品を室温雰囲気に24時間放置して自然解凍し、解凍品の果肉硬度を、果実硬度計(KM-5、株式会社藤原製作所製)を解凍果実の一番薄い種回りの表面に押し付けて測定し、平均値を求めた。以上の結果を表2に示す。
(Example 6)
As a raw material, white peach (major axis: 50 to 70 mm) was obtained. After washing, seeding and fruit stalks were manually removed to make 1/8 cuts of comb-shaped pieces, and the skin was peeled off by immersing it in a 5% sodium hydroxide solution. The thickness of the flesh after cutting (thickness from the center to the surface) was almost uniform and was about 10 to 15 mm, and the thickness of the thinnest seed circumference was about 9 to 10.5 mm. Then, the residue of the peeled fruit skin, the bruise, the residue of the nucleus, etc. were removed. Then, blanching was carried out by immersing in warm water at 90 ° C. for 13 minutes. The average temperature inside the fruit after blanching was 85 ° C. After blanching, it was cooled by exposing it to water at 20 ° C. for 10 minutes. Then, a frozen product of white peach was obtained by subjecting it to a freezing treatment at −30 ° C. for 20 minutes using an IQF apparatus, and then visually sorting and removing foreign substances. The average surface temperature of the frozen product after the freezing treatment was −22 ° C.
The obtained frozen white peach is further combed in half so that the inside of the flesh is exposed, left in a room temperature atmosphere and naturally thawed, and the presence or absence of browning of the thawed product 24 hours after thawing is visually observed. Evaluated by. In addition, the obtained frozen white peach product was left in a room temperature atmosphere for 24 hours and naturally thawed, and the flesh hardness of the thawed product was measured by using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.) to determine the thinnest of the thawed fruits. It was pressed against the surface around the seed and measured, and the average value was calculated. The above results are shown in Table 2.
(比較例3)
原料として、白桃(長径:50~70mm)を入手した。洗浄後、手作業により種取り、果柄取り等を行い、くし形切りの1/8カットにして、5%水酸化ナトリウム溶液に浸漬することにより剥皮した。カット後の果肉の厚さ(中心から表面にかけての厚さ)はほぼ均一で約10~14mmであり、一番薄い種回りの厚さは約9~10mmであった。そして、剥皮した果実の皮の残り、打ち身、核の残り等を除去した。その後、ブランチングを2分間、90℃の温水に浸漬して行った。ブランチング後の果実内部平均温度は75℃であった。ブランチング後、20℃で10分間、水中に曝すことにより冷却した。次いで、IQF装置を使用して、-30℃で20分間、凍結処理を施し、その後、目視によって選別、異物を除去することにより、白桃の冷凍品を得た。凍結処理後の該冷凍品の平均表面温度は-21℃であった。
得られた白桃の冷凍品を、果肉内部が露出するようにさらに半分にくし形切りし、それを室温雰囲気に放置して自然解凍し、解凍後24時間後の解凍品の褐変の有無を目視により評価した。また、得られた白桃の冷凍品を室温雰囲気に24時間放置して自然解凍し、解凍品の果肉硬度を、果実硬度計(KM-5、株式会社藤原製作所製)を解凍果実の一番薄い種回り表面に押し付けて測定し、平均値を求めた。以上の結果を表2に示す。
(Comparative Example 3)
As a raw material, white peach (major axis: 50 to 70 mm) was obtained. After washing, seeding and fruit stalks were manually removed to make 1/8 cuts of comb-shaped pieces, and the skin was peeled off by immersing it in a 5% sodium hydroxide solution. The thickness of the flesh after cutting (thickness from the center to the surface) was almost uniform and was about 10 to 14 mm, and the thickness of the thinnest seed circumference was about 9 to 10 mm. Then, the residue of the peeled fruit skin, the bruise, the residue of the nucleus, etc. were removed. Then, blanching was carried out by immersing in warm water at 90 ° C. for 2 minutes. The average temperature inside the fruit after blanching was 75 ° C. After blanching, it was cooled by exposing it to water at 20 ° C. for 10 minutes. Then, a frozen product of white peach was obtained by subjecting it to a freezing treatment at −30 ° C. for 20 minutes using an IQF apparatus, and then visually sorting and removing foreign substances. The average surface temperature of the frozen product after the freezing treatment was -21 ° C.
The obtained frozen white peach is further combed in half so that the inside of the flesh is exposed, left in a room temperature atmosphere and naturally thawed, and the presence or absence of browning of the thawed product 24 hours after thawing is visually observed. Evaluated by. In addition, the obtained frozen white peach product was left in a room temperature atmosphere for 24 hours and naturally thawed, and the flesh hardness of the thawed product was measured by using a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.) to determine the thinnest of the thawed fruits. It was pressed against the surface around the seed and measured, and the average value was calculated. The above results are shown in Table 2.
(比較例4)
原料として、白桃(長径:50~70mm)を入手した。洗浄後、手作業により種取り、果柄取り等を行い、くし形切りの1/8カットにして、5%水酸化ナトリウム溶液に浸漬することにより剥皮した。カット後の果肉の厚さ(中心から表面にかけての厚さ)はほぼ均一で約11~16mmであり、一番薄い種回りの厚さは約9~11mmであった。そして、剥皮した果実の皮の残り、打ち身、核の残り等を除去した。その後、ブランチングを24分間、95℃の温水に浸漬して行った。ブランチング後の果実内部平均温度は92℃であった。ブランチング後、20℃で10分間、水中に曝すことにより冷却した。次いで、IQF装置を使用して、-30℃で20分間、凍結処理を施し、その後、目視によって選別、異物を除去することにより、白桃の冷凍品を得た。凍結処理後の該冷凍品の平均表面温度は-23℃であった。
得られた白桃の冷凍品を、果肉内部が露出するようにさらに半分にくし形切りし、それを室温雰囲気に放置して自然解凍し、解凍後24時間後の解凍品の褐変の有無を目視により評価した。また、得られた黄桃の冷凍品を室温雰囲気に放置して自然解凍し、解凍品の果肉硬度を、果実硬度計(KM-5、株式会社藤原製作所製)を解凍果実の一番薄い種回り表面に押し付けて測定し、平均値を求めた。結果を表2に示す。
(Comparative Example 4)
As a raw material, white peach (major axis: 50 to 70 mm) was obtained. After washing, seeding and fruit stalks were manually removed to make 1/8 cuts of comb-shaped pieces, and the skin was peeled off by immersing it in a 5% sodium hydroxide solution. The thickness of the flesh after cutting (thickness from the center to the surface) was almost uniform and was about 11 to 16 mm, and the thickness of the thinnest seed circumference was about 9 to 11 mm. Then, the residue of the peeled fruit skin, the bruise, the residue of the nucleus, etc. were removed. Then, blanching was carried out by immersing in warm water at 95 ° C. for 24 minutes. The average temperature inside the fruit after blanching was 92 ° C. After blanching, it was cooled by exposing it to water at 20 ° C. for 10 minutes. Then, a frozen product of white peach was obtained by subjecting it to a freezing treatment at −30 ° C. for 20 minutes using an IQF apparatus, and then visually sorting and removing foreign substances. The average surface temperature of the frozen product after the freezing treatment was −23 ° C.
The obtained frozen white peach is further combed in half so that the inside of the flesh is exposed, left in a room temperature atmosphere and naturally thawed, and the presence or absence of browning of the thawed product 24 hours after thawing is visually observed. Evaluated by. In addition, the obtained frozen product of yellow peach is left in a room temperature atmosphere and naturally thawed, and the flesh hardness of the thawed product is measured with a fruit hardness meter (KM-5, manufactured by Fujiwara Seisakusho Co., Ltd.), which is the thinnest seed of the thawed fruit. It was pressed against the surrounding surface and measured, and the average value was calculated. The results are shown in Table 2.
表2からわかるように、実施例4~6は、解凍後の褐変が認められず、かつ、原料である黄桃又は白桃が本来有する硬度が十分に維持されたものであった。一方、比較例3は、解凍後の褐変が認められ、比較例4は、実施例1~3に比べて柔らかすぎるものであった。
As can be seen from Table 2, in Examples 4 to 6, no browning was observed after thawing, and the original hardness of the raw materials, yellow peach or white peach, was sufficiently maintained. On the other hand, in Comparative Example 3, browning after thawing was observed, and Comparative Example 4 was too soft as compared with Examples 1 to 3.
Claims (9)
大きさが40~80mmのバラ科果実を1/8~半分にカットするカット工程と、
1/8~半分にカットされた前記バラ科果実に80~100℃で5~20分間の加熱処理を施すブランチング工程と、
前記加熱処理された前記バラ科果実に冷却処理を施す冷却工程と、
前記冷却処理された前記バラ科果実に凍結処理を施す凍結工程とを含むことを特徴とする、バラ科果実の冷凍品の製造方法。 It is a method of manufacturing frozen fruits of the Rosaceae family.
A cutting process that cuts Rosaceae fruits with a size of 40 to 80 mm in 1/8 to half, and
A blanching step in which the Rosaceae fruit cut in 1/8 to half is heat-treated at 80 to 100 ° C. for 5 to 20 minutes.
A cooling step of applying a cooling treatment to the heat-treated Rosaceae fruit,
A method for producing a frozen product of Rosaceae fruit, which comprises a freezing step of subjecting the cooled-treated Rosaceae fruit to a freezing treatment.
The production method according to any one of claims 1 to 8, wherein the frozen product of the Rosaceae fruit is one in which browning of the flesh is prevented after thawing.
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