JP2652175B2 - Improved fruit and method for producing the same - Google Patents
Improved fruit and method for producing the sameInfo
- Publication number
- JP2652175B2 JP2652175B2 JP62295885A JP29588587A JP2652175B2 JP 2652175 B2 JP2652175 B2 JP 2652175B2 JP 62295885 A JP62295885 A JP 62295885A JP 29588587 A JP29588587 A JP 29588587A JP 2652175 B2 JP2652175 B2 JP 2652175B2
- Authority
- JP
- Japan
- Prior art keywords
- fruit
- carbon dioxide
- dioxide gas
- dissolved
- juice
- 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.)
- Expired - Lifetime
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、原品姿を保持したまま清涼感を保有する果
実およびその製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a fruit having a refreshing sensation while maintaining its original form, and a method for producing the same.
従来、果実に清涼感味を付して飲食するものとして、
果実から搾った果汁に炭酸ガスを溶解させた飲料が広く
出まわっている。しかしながらこのような果汁飲料は、
あくまで前記した通り、果実の果汁を搾った後、該果汁
に炭酸ガスを溶解せしめたものであるから、該加工工程
を経る間に、果実本来の滋養成分が損失し、また、果実
本来の感味を失することとなっていた。このため人工の
滋養成分や、増感味材を付加したりしているのが実状で
あって、果実そのものの品質を保って飲食することが出
来ない不都合があった。また、上記した加工工程を経る
ため、その製造作業が繁雑となる不都合があった。Conventionally, as a fruit and drink with a refreshing taste,
Beverages that dissolve carbon dioxide in fruit juice squeezed from fruits are widely available. However, such juice drinks
As described above, since the fruit juice is squeezed and carbon dioxide is dissolved in the fruit juice, the nutrients inherent in the fruit are lost during the processing step, and the original feeling of the fruit is lost. The taste was to be lost. For this reason, artificial nutrients and taste-enhancing ingredients are actually added, and there is a disadvantage that it is not possible to eat and drink while maintaining the quality of the fruit itself. In addition, there is an inconvenience that the manufacturing process is complicated due to the above-described processing steps.
本発明は、上記従来の不都合に鑑みなされたもので、
食する果実そのものを実状の原品姿を保持したまま清涼
感を保有させた改良果実、およびその製造方法を提供す
ることを目的とするものである。The present invention has been made in view of the above-mentioned conventional disadvantages,
It is an object of the present invention to provide an improved fruit in which the fruit to be eaten itself has a refreshing sensation while maintaining the original original appearance, and a method for producing the same.
すなわち、第１の発明は、果実中に含有される果汁１
に対して0.8〜4.5の炭酸ガスを果実内に溶解させ
た果実を、包装容器内に密封して溶解した炭酸ガスを果
実内に保持してなることを特徴とする改良果実であり、
また、前記第１の発明の改良果実を得る方法として、第
２の発明は、果実を密閉容器内に入れ、該密閉容器内に
加圧した炭酸ガスを充填し、該炭酸ガスを果実に圧入し
て、果実中に含有される果汁１に対して0.8〜4.5
の炭酸ガスを溶解させ、炭酸ガスが溶解した果実を常圧
又は加圧状態の炭酸ガス雰囲気下で包装容器に密封して
溶解した炭酸ガスを果実内に保持させることを特徴と
し、第３の発明は、密閉容器内に果実とドライアイスを
入れ、該ドライアイスから昇華した炭酸ガスを果実に圧
入して、果実中に含有される果汁１に対して0.8〜
4.5の炭酸ガスを溶解させ、炭酸ガスを溶解した果実
を常圧又は加圧状態の炭酸ガス雰囲気下で包装容器に密
封して溶解した炭酸ガスを果実内に保持させることを特
徴とする改良果実の製造方法である。That is, the first invention relates to fruit juice 1 contained in fruit.
A fruit in which 0.8 to 4.5 carbon dioxide gas is dissolved in the fruit is an improved fruit characterized by being sealed in a packaging container and holding the dissolved carbon dioxide gas in the fruit,
In addition, as a method for obtaining the improved fruit of the first invention, the second invention is to put a fruit in a closed container, fill the closed container with pressurized carbon dioxide gas, and press the carbon dioxide gas into the fruit. Then, 0.8 to 4.5 per fruit juice 1 contained in the fruit
And dissolving the carbon dioxide in the container, sealing the fruit in which the carbon dioxide is dissolved in a packaging container under a normal or pressurized carbon dioxide atmosphere, and retaining the dissolved carbon dioxide in the fruit. According to the invention, a fruit and dry ice are put in a closed container, carbon dioxide gas sublimated from the dry ice is pressed into the fruit, and 0.8 to 0.8 of juice contained in the fruit is contained.
Improved fruit, characterized by dissolving the carbon dioxide gas of 4.5, sealing the fruit in which the carbon dioxide gas is dissolved in a packaging container under a normal or pressurized carbon dioxide atmosphere, and retaining the dissolved carbon dioxide gas in the fruit. It is a manufacturing method of.
したがって、この果実を食すると溶け込んだ炭酸ガス
が口の中で弾け、この炭酸ガスの持つ酸味によって清涼
感のある良い食感が得られるばかりでなく、固い果肉の
果実では、果肉を適当な軟かさに調整することができ、
さらには、果実が本来保有している滋養成分や感味を損
失することなく食し得るとともに、果実本来の姿を保持
して食せるので、果実そのものとして食せる現実味が味
わえる作用効果を奏するものである。また、その製造方
法は、果実を密閉容器内に入れ、加圧した炭酸ガスを容
器内に充填したり、あるいはドライアイスと果実とを密
閉容器内に入れ、ドライアイスから昇華する炭酸ガスを
密閉容器内に充填させて密閉容器内の圧力を高めること
により、炭酸ガスが果実に圧入され、所定時間経ると果
実中に含有される果汁１に対して0.8〜4.5の炭酸
ガスが果実内に溶け込む。そして、この果実を包装容器
内に密封すると溶解した炭酸ガスが果実内に保持され、
炭酸ガスの溶解を持続させることができる。Therefore, when this fruit is eaten, the dissolved carbon dioxide gas bursts in the mouth, and not only does the acidity of the carbon dioxide gas give a refreshing and good texture, but also the hard pulp fruit can be used to soften the pulp with an appropriate softness. Can be adjusted to
Furthermore, it can be eaten without losing the nutrient components and taste that the fruit originally possesses, and it can be eaten while retaining the original shape of the fruit, so it has the effect of being able to taste the real taste that can be eaten as a fruit itself is there. In addition, the production method is to put the fruits in a closed container and fill the container with pressurized carbon dioxide gas, or put dry ice and fruits in a closed container and seal the sublimated carbon dioxide gas from the dry ice. By filling the inside of the container and increasing the pressure in the closed container, carbon dioxide gas is pressed into the fruit, and after a predetermined time, 0.8 to 4.5 carbon dioxide gas is dissolved in the fruit with respect to the juice 1 contained in the fruit. . And when this fruit is sealed in a packaging container, dissolved carbon dioxide gas is held in the fruit,
Dissolution of carbon dioxide gas can be maintained.
本発明に係る改良果実は、果実中に含有される果汁１
に対して0.8〜4.5の炭酸ガスを果実内に溶解させ
た果実を、包装容器内に密封して溶解した炭酸ガスを果
実内に保持してなるものである。The improved fruit according to the present invention comprises a fruit juice 1 contained in the fruit.
In contrast, a fruit in which 0.8 to 4.5 carbon dioxide is dissolved in a fruit is sealed in a packaging container, and the dissolved carbon dioxide is held in the fruit.
そして、以下にこの改良果実の製造方法を図面に基づ
き説明する。The method for producing the improved fruit will be described below with reference to the drawings.
第１図は、本発明に係る改良果実の製造方法の第１実
施例を示すもので、ミカン，オレンジ等の果実Ａを、果
皮を剥離することなく生のまま密封容器１内に入れて蓋
２をし、圧力調整弁３を開いて炭酸ガスボンベ４からの
炭酸ガスを、該密閉容器１に圧力計５で表わせられる所
定圧まで加圧充填する。これにより、加圧した炭酸ガス
が果皮を通して圧入され、所定時間経ると果実Ａ中に含
有される果汁１に対して0.8〜4.5の炭酸ガスが果
実Ａ内に溶け込む。FIG. 1 shows a first embodiment of a method for producing an improved fruit according to the present invention, in which a fruit A such as orange or orange is put in a sealed container 1 as it is without peeling the pericarp. Then, the pressure regulating valve 3 is opened, and the closed container 1 is filled with the carbon dioxide gas under pressure up to a predetermined pressure indicated by the pressure gauge 5. Thereby, the pressurized carbon dioxide gas is injected through the pericarp, and after a predetermined period of time, 0.8 to 4.5 carbon dioxide gas is dissolved in the fruit A with respect to the juice 1 contained in the fruit A.
この際には、密閉容器１内の空気を排出弁６より追い
出した後、炭酸ガスボンベ４から炭酸ガスを充填するこ
とが望ましい。また、処理温度は、より低温の方が果実
Ａへの炭酸ガスの溶解量が多いが、、果汁の凍結しない
程度の温度が望ましく、さらに処理圧力が高い程炭酸ガ
スの果実への溶解速度が早く、溶解量も多い。さらに処
理時間は処理圧力、処理温度、対象となる果実によって
選択すればよく、その時間は数分から数時間である。At this time, it is desirable that after the air in the sealed container 1 is expelled from the discharge valve 6, carbon dioxide gas is filled from the carbon dioxide gas cylinder 4. In addition, the lower the treatment temperature, the larger the amount of carbon dioxide dissolved in the fruit A, but it is desirable that the temperature is such that the juice does not freeze, and the higher the treatment pressure, the higher the dissolution rate of the carbon dioxide in the fruit. It is fast and dissolves much. Furthermore, the treatment time may be selected depending on the treatment pressure, the treatment temperature, and the target fruit, and the time is from several minutes to several hours.
また、処理後の果実Ａの包装は、果実Ａに炭酸ガスを
圧入溶解させたあと、直ちに常圧の炭酸ガス雰囲気下で
包装容器に入れて密封をするか、あるいは、果実Ａに炭
酸ガスを圧入溶解させた後に、加圧炭酸ガス雰囲気下で
包装容器に入れ、密封をする等の方法がある。After the treatment, the fruit A is packaged by injecting and dissolving carbon dioxide into the fruit A and immediately sealing it in a packaging container under a carbon dioxide atmosphere at normal pressure, or After press-fitting and dissolving, there is a method such as putting in a packaging container under a pressurized carbon dioxide atmosphere and sealing.
第２図は、本発明に係る改良果実の製造方法の第２実
施例を示すもので、果実Ａの冷却と、炭酸ガスの圧入・
溶解にドライアイスを用いた例を示すものである。FIG. 2 shows a second embodiment of the method for producing an improved fruit according to the present invention, in which fruit A is cooled and carbon dioxide gas is injected.
This shows an example in which dry ice is used for melting.
果実Ａに炭酸ガスを圧入・溶解させるには、密閉容器
７内に果実と、この果実の種類や量によって決まる所定
量のドライアイスＤを入れ蓋８をする。この時、果実Ａ
がドライアイスＤに直接触れて凍結しないようにする。
すると、ドライアイスＤの冷熱にて密閉容器７内が冷却
されるとともに、しかもドライアイスＤが昇華すること
により密閉容器７内に炭酸ガスが充填して圧力が上昇
し、所定時間経ると果実Ａ中に含有される果汁１に対
して0.8〜4.5の炭酸ガスが果実Ａ内に溶け込む。In order to inject and dissolve carbon dioxide gas into the fruit A, the fruit and a predetermined amount of dry ice D determined by the type and amount of the fruit are put in the closed container 7 and the lid 8 is closed. At this time, fruit A
Directly touch dry ice D to prevent freezing.
Then, while the inside of the closed container 7 is cooled by the cold heat of the dry ice D, the pressure is increased by filling the closed container 7 with carbon dioxide gas due to the sublimation of the dry ice D, and after a predetermined time, the fruit A 0.8 to 4.5 carbon dioxide gas per fruit 1 contained therein is dissolved in the fruit A.
この際にも、密閉容器７内の空気を排出弁９から追い
出すことが望ましい。また、所処理時間は処理圧力、処
理温度、対象となる果実等により適宜に選択される。At this time as well, it is desirable to expel the air in the closed container 7 from the discharge valve 9. The processing time is appropriately selected depending on the processing pressure, the processing temperature, the target fruit, and the like.
なお、図中10は圧力計,11は圧力調整弁である。 In the drawings, reference numeral 10 denotes a pressure gauge, and reference numeral 11 denotes a pressure regulating valve.
処理した果実Ａの包装は、前記第１実施例と同様に行
うこともできるが、包装容器に直接、果実Ａと適量のド
ライアイスＤを入れて封をし、この包装容器内でドライ
アイスＤから昇華した炭酸ガスを果実Ａ内に圧入し溶解
させてもよい。Packaging of the processed fruit A can be performed in the same manner as in the first embodiment, but the fruit A and an appropriate amount of dry ice D are directly put in a packaging container and sealed. The carbon dioxide gas sublimated from may be pressed into the fruit A and dissolved.
また、第３図は本発明に係る改良果実の製造方法の第
３実施例を示すものであり、第３図（イ）に示すよう
に、果実Ａを密閉容器13内に収納し、該容器13内に注射
針様のニードル12を用いて加圧した炭酸ガスを注入して
果実Ａに圧入し、所定時間経ると果実Ａ中に含有される
果汁１に対して0.8〜4.5の炭酸ガスが果実Ａ内に
溶解する。この場合、密閉容器13を可撓性を有する部材
にしたり、密閉容器13の栓体を可撓性として、これに前
記ニードル12を挿入して行えば作業性がよく、かつ簡便
な操作で炭酸ガスを封入密封することができる。FIG. 3 shows a third embodiment of the method for producing an improved fruit according to the present invention. As shown in FIG. 3 (a), fruit A is stored in a closed container 13, Pressurized carbon dioxide gas is injected into the fruit 13 by using a needle 12 like an injection needle and pressed into the fruit A. After a predetermined time, 0.8 to 4.5 carbon dioxide gas per 1 of the juice contained in the fruit A is produced. Dissolves in fruit A. In this case, if the closed container 13 is made of a flexible member, or the plug of the closed container 13 is made flexible, and the needle 12 is inserted thereinto, the workability is good and the carbonation is performed by a simple operation. Gas can be sealed and sealed.
さらに第３図（ロ）に示すように、可撓性の栓体を有
する容器あるいは可撓性の密閉容器13に果実Ａを収納
し、容器壁や栓体を介してニードル12を果実Ａに直接さ
し込んで果実Ａ中に含有される果汁１に対して0.8
〜4.5の炭酸ガスを果実Ａに圧入することにより、果
実Ａ内に果実Ａ中に含有される果汁１に対して0.8
〜4.5の炭酸ガスを溶解させることができる。Further, as shown in FIG. 3 (b), the fruit A is stored in a container having a flexible plug or a flexible closed container 13, and the needle 12 is attached to the fruit A via the container wall or the plug. 0.8 to 1 fruit juice contained in fruit A
By injecting ~ 4.5 carbon dioxide into fruit A, 0.8 to fruit 1 contained in fruit A in fruit A
~ 4.5 carbon dioxide can be dissolved.
これらの処理条件は、前記第1,第２実施例と同様であ
り、また処理後の果実Ａの包装も前記第1,第２実施例と
同様に行える。These processing conditions are the same as in the first and second embodiments, and the packaging of the fruit A after the processing can be performed in the same manner as in the first and second embodiments.
第４図は、本発明に係る改良果実の製造方法の第４実
施例として、連続化した製造方法を示すものであって、
処理装置14内にて、果実供給ライン15から送られてきた
複数の果実Ａに、加圧した炭酸ガスを連続的に圧入・溶
解させ、果実送出ライン16より送り出すものである。FIG. 4 shows a continuous production method as a fourth embodiment of the improved fruit production method according to the present invention,
In the processing device 14, pressurized carbon dioxide gas is continuously injected and dissolved into a plurality of fruits A sent from the fruit supply line 15 and sent out from the fruit delivery line 16.
処理装置14は、冷却剤17を備え、果実供給ライン15か
ら送られてきた複数の果実Ａに加圧した炭酸ガスを連続
的に圧入・溶解させる処理室18を設けるとともに、該処
理室18の前後には、前室19と後室20を設けている。The processing apparatus 14 is provided with a cooling agent 17 and has a processing chamber 18 for continuously injecting and dissolving the pressurized carbon dioxide gas into the plurality of fruits A sent from the fruit supply line 15. A front room 19 and a rear room 20 are provided before and after.
前室19は、供給ライン15から送られてきた複数の果実
Ａの雰囲気圧力を、処理室18内と同圧まで加圧し、後室
20は、処理室18内で処理した複数の果実Ａの雰囲気圧力
を、大気圧と同圧に調節する。The front chamber 19 pressurizes the atmospheric pressure of the plurality of fruits A sent from the supply line 15 to the same pressure as the inside of the processing chamber 18,
20 adjusts the atmospheric pressure of the plurality of fruits A processed in the processing chamber 18 to the same pressure as the atmospheric pressure.
そして、前室19の入口には果実Ａを所定量送給するボ
ール弁21が、前室19と処理室18との間にはボール弁22
が、処理室18と後室20との間にはボール弁23が、後室20
の出口には、ボール弁24がそれぞれ設けられている。A ball valve 21 for feeding a predetermined amount of fruit A is provided at the entrance of the front chamber 19, and a ball valve 22 is provided between the front chamber 19 and the processing chamber 18.
However, between the processing chamber 18 and the rear chamber 20, a ball valve 23 is provided.
Are provided with ball valves 24, respectively.
また、処理室18、前室19、後室20と炭酸ガスボンベ25
との間には、送給弁26a,圧力調整弁27,送給弁26bをそれ
ぞれ備えた送給系統が設けられている。なお、28は前記
炭酸ガスボンベ25の開閉弁である。The processing room 18, the front room 19, the rear room 20 and the carbon dioxide gas cylinder 25
A feed system including a feed valve 26a, a pressure regulating valve 27, and a feed valve 26b is provided between the two. Reference numeral 28 denotes an opening / closing valve for the carbon dioxide gas cylinder 25.
さらに、前室19,処理室18,後室20には、それぞれ排出
弁29a,29b,29cが設けられており、これらの弁は、第１
バッファータンク30,圧縮機31,冷却器32,第２バッファ
ータンク33からなる循環系統に接続しており、該循環系
統は、逆止弁34を介して前記送給系統に接続している。Further, the front chamber 19, the processing chamber 18, and the rear chamber 20 are provided with discharge valves 29a, 29b, 29c, respectively.
It is connected to a circulation system composed of a buffer tank 30, a compressor 31, a cooler 32, and a second buffer tank 33. The circulation system is connected to the above-mentioned feed system via a check valve.
この処理装置14で果実Ａに炭酸ガスを圧入・溶解させ
るには、まず開閉弁28,圧力調整弁27を開いて炭酸ガス
ボンベ25から炭酸ガスを処理室18に送り、該処理室18内
の空気をパージして所定の圧力にし、同時に冷却剤17で
処理室18を所定の温度まで冷却する。In order to inject and dissolve carbon dioxide gas into the fruit A by the processing apparatus 14, first, the on-off valve 28 and the pressure regulating valve 27 are opened to send the carbon dioxide gas from the carbon dioxide gas cylinder 25 to the processing chamber 18, and the air in the processing chamber 18 Is purged to a predetermined pressure, and at the same time, the processing chamber 18 is cooled to a predetermined temperature by the coolant 17.
次に、ボール弁21を開いて果実供給ライン15にて送ら
れてきた果実Ａを前室19に所定量入れ、ボール弁21を閉
じて送給弁26a,排出弁29aを開き炭酸ガスを送って前室1
9内の空気をパージし、次いで前室19を処理室18と同様
の圧力にする。Next, the ball valve 21 is opened, a predetermined amount of the fruit A sent through the fruit supply line 15 is put into the front chamber 19, the ball valve 21 is closed, the feed valve 26a and the discharge valve 29a are opened, and carbon dioxide gas is sent. Anteroom 1
The air in the chamber 9 is purged, and the pressure in the front chamber 19 is set to the same pressure as the processing chamber 18.
そこで、ボール弁22を開いて果実Ａを処理室18に所定
量入れ、これら果実Ａに加圧した炭酸ガスを圧入・溶解
する処理を所定時間行うと、果実Ａ中に含有される果汁
１に対して0.8〜4.5の炭酸ガスが果実Ａ内に溶解
する。続いて送給弁26bを開いて後室20に炭酸ガスを送
り、後室20を処理室18と同程度の圧力とし、ボール弁23
を開いて処理を行った果実Ａを後室20に送る。Then, by opening the ball valve 22 and putting a predetermined amount of the fruit A into the processing chamber 18 and performing a process of injecting and dissolving the pressurized carbon dioxide gas into the fruit A for a predetermined time, the fruit 1 contained in the fruit A becomes On the other hand, 0.8 to 4.5 carbon dioxide gas dissolves in the fruit A. Subsequently, the feed valve 26b is opened to send carbon dioxide gas to the rear chamber 20, and the rear chamber 20 is set to a pressure approximately equal to that of the processing chamber 18, and the ball valve 23
Is opened and the processed fruit A is sent to the rear room 20.
次に、ボール弁23を閉じ、炭酸ガスを排出弁29cから
抜いて後室20内の圧力を大気圧と同圧までに下げ、ボー
ル弁24を開いて炭酸ガスを溶解させた果実Ａを果実送出
ライン16から製品として取出す。Next, the ball valve 23 is closed, the carbon dioxide gas is released from the discharge valve 29c, the pressure in the rear chamber 20 is reduced to the same pressure as the atmospheric pressure, and the ball valve 24 is opened to release the fruit A in which the carbon dioxide gas is dissolved. The product is taken out from the delivery line 16.
以上の操作を繰り返すことで果実Ａを連続的に処理で
きる。果実送出ライン16から取出された果実Ａは、常圧
又は加圧状態の炭酸ガス雰囲気下で包装容器に密封して
溶解した炭酸ガスを果実Ａ内に保持させる。By repeating the above operation, the fruit A can be continuously processed. The fruit A taken out from the fruit delivery line 16 is sealed in a packaging container under a carbon dioxide atmosphere under normal pressure or a pressurized state, and the dissolved carbon dioxide is retained in the fruit A.
また、前室19,処理室18,後室20にて使用した炭酸ガス
は、排出弁29a,29b,29cから、第１バッファータンク30
に集め、圧縮機31で圧縮して冷却器32で冷却し、第２バ
ッファータンク33に蓄えた後、逆止弁34を通して前記送
給弁26a等の送給系統に循環させ再使用する。The carbon dioxide gas used in the front chamber 19, the processing chamber 18, and the rear chamber 20 is supplied from the discharge valves 29a, 29b, 29c to the first buffer tank 30.
After being compressed by the compressor 31 and cooled by the cooler 32, and stored in the second buffer tank 33, it is circulated through the check valve 34 to the feed system such as the feed valve 26a and reused.
しかし、これらの炭酸ガスは、排出弁29a,29b,29cか
ら直接大気中に放出しても不都合はない。However, there is no inconvenience even if these carbon dioxide gases are directly discharged into the atmosphere from the discharge valves 29a, 29b, 29c.
なお、本発明は以上の実施例に限定されるものではな
い。Note that the present invention is not limited to the above embodiments.
本発明に使用される果実としては、例えば温州ミカ
ン，イヨカン，甘夏カン，ハッサク，ブンタン，日向
夏，ザボン，三宝カン，キンカン，ネーブル，レモン，
グレープフルーツ，バレンシアオレンジ，ライム等の柑
橘類を始め、イチゴ，サクランボ，ビワ，アンズ，プラ
ム，モモ，メロン，スイカ，ブドウ，ナシ，リンゴ，パ
イナップル，アボガド，キウィ，パパイヤ，マンゴ，バ
ナナ，グァバ，ポポー等が挙げられ、ほとんど全ての果
実を対象とすることができる。そしてこれら果実の可食
部分の果汁量は第１表の通りである。Fruits used in the present invention include, for example, Satsuma mandarin orange, Iyokan, Sweet summer can, Hassaku, Buntan, Hyuga summer, Pomelo, Sanbokan, Kumquat, Navel, Lemon,
In addition to citrus fruits such as grapefruit, Valencia orange and lime, strawberry, cherry, loquat, apricot, plum, peach, melon, watermelon, grape, pear, apple, pineapple, avocado, kiwi, papaya, mango, banana, guava, poppo, etc. And can cover almost all fruits. Table 1 shows the amount of juice in the edible portion of these fruits.
また、まるごとの果実に限らず適当に切った果実でも
よく、生の果実に限るものではなく加工された果実食品
にも応用できる。 In addition, not only whole fruits but also appropriately cut fruits may be used. The present invention is not limited to raw fruits, and can be applied to processed fruit foods.
さらに、果実を食して清涼感を得るには、後述する実
験例１に示すように、喫食直前まで果汁１当り、0.8
〜4.5の炭酸ガスを果実内に溶解保持させる。Further, to obtain a refreshing feeling by eating the fruits, as shown in Experimental Example 1 described below, 0.8% per fruit juice until immediately before eating.
Dissolve and keep ~ 4.5 carbon dioxide in the fruit.
一方、加圧した炭酸ガスを溶解保持させた果実を包装
する包装物としては、スチール缶，アルミ缶，中身の見
えるPET容器，ガス不透過性のフィルム等が考えられ
る。また流通は、これら缶，瓶,PET容器等に密封保持す
ることにより容易に行うことができる。On the other hand, as a package for packaging fruits in which pressurized carbon dioxide is dissolved and held, a steel can, an aluminum can, a PET container with visible contents, a gas-impermeable film, and the like can be considered. Distribution can be easily carried out by hermetically holding the container in a can, bottle, PET container or the like.
以下、本発明の実験例を説明する。 Hereinafter, experimental examples of the present invention will be described.
〔実験例１〕 本実験例では加圧した炭酸ガスを圧入・溶解させる果
実としてバレンシアオレンジ（重量約380g,容積約420m
l）を用いた。[Experimental Example 1] In this experimental example, Valencia orange (weight of about 380 g, volume of about 420 m) was used as a fruit for injecting and dissolving pressurized carbon dioxide gas.
l) was used.
このバレンシアオレンジに加圧した炭酸ガスを圧入・
溶解させる装置は、第１実施例として説明したものであ
って、密閉容器は、内容積３，内径134mm,深さ213m
m）のものを用いた。Pressurized carbon dioxide gas into this Valencia Orange
The apparatus for melting is as described in the first embodiment, and the closed container has an inner volume of 3, an inner diameter of 134 mm, and a depth of 213 m.
m) was used.
そして、バレンシアオレンジに炭酸ガスを圧入・溶解
する際の、密閉容器内の炭酸ガスの圧力は5kg/cm2G、処
理温度は５℃，処理時間は１時間とした。When pressurizing and dissolving carbon dioxide gas into Valencia Orange, the pressure of the carbon dioxide gas in the closed container was 5 kg / cm 2 G, the processing temperature was 5 ° C., and the processing time was 1 hour.
その結果、このバレンシアオレンジを食すると溶解し
た炭酸ガスが口の中で弾け、清涼感のある良い食感が得
られた。As a result, when this Valencia orange was eaten, the dissolved carbon dioxide gas burst in the mouth, and a refreshing good texture was obtained.
そして、このバレンシアオレンジについて炭酸ガスの
溶解量の変化による清涼感の感味の変化を調べた結果第
２表の通りになった。Table 2 shows the results of examining the change in the refreshing sensation of the Valencia orange due to the change in the amount of dissolved carbon dioxide gas.
第２表から明らかなように、果汁１当りの炭酸ガス
の溶解量が0.85でもやや弱いながらも清涼感を得るこ
とができ、また、果汁１当りの炭酸ガスの溶解量が4.
28では強い清涼感を得ることができる。したがって、
炭酸ガスの溶解量を果実１当たり0.8〜4.5以上と
すれば、清涼感を有する改良果実を得ることができる。 As is evident from Table 2, even if the amount of dissolved carbon dioxide per fruit juice is 0.85, it is possible to obtain a refreshing sensation although it is slightly weak, and the amount of dissolved carbon dioxide per fruit juice is 4.
In 28, a strong refreshing feeling can be obtained. Therefore,
When the amount of dissolved carbon dioxide is 0.8 to 4.5 or more per fruit, an improved fruit having a refreshing feeling can be obtained.
〔実験例２〕 次に、サクランボを用いて前記実験例と同様な方法・
同様な条件にて炭酸ガスの圧入・溶解処理を行なった。
食した結果も同様に、溶解した炭酸ガスが口の中で弾
け、清涼感のある良い食感を有するサクランボが得られ
た。[Experimental Example 2] Next, a method similar to the experimental example described above was used using cherries.
Under the same conditions, carbon dioxide gas was injected and dissolved.
Similarly, as a result of eating, the dissolved carbon dioxide gas burst in the mouth, and a cherry having a refreshing and good texture was obtained.
〔実験例３〕 次に固い果肉を有する西洋ナシについて、炭酸ガスの
圧入時の処理圧力及び処理時間を変化させ、少なくとも
果汁１当たり炭酸ガス１以上を圧入溶解せしめた。
その結果を第３表に示す。[Experimental Example 3] Next, with respect to a pear having hard pulp, the treatment pressure and the treatment time at the time of injecting carbon dioxide gas were changed, and at least one or more carbon dioxide gas per fruit juice was injected and dissolved.
Table 3 shows the results.
第３表から明らかな通り、固い果肉を有する果実に本
発明を適用して、炭酸ガス注入時の付与圧力および圧力
保持時間を適切に選ぶことによって果肉の固さを軟かく
することができ、特に幼児や老齢者が食するのに好適と
なる。しかも清涼感が付与されるのでより食味が増す。 As is apparent from Table 3, the present invention is applied to fruits having hard pulp, and the pulp firmness can be softened by appropriately selecting the applied pressure and the pressure holding time during carbon dioxide gas injection. In particular, it is suitable for infants and the elderly to eat. Moreover, since a refreshing feeling is imparted, the taste is further increased.
以上のように、本発明にかかる改良果実は、果実中に
含有される果汁１に対して0.8〜4.5の炭酸ガスを
果実内に溶解させた果実を、包装容器内に密封して溶解
した炭酸ガスを果実内に保持したものであるから、現実
の品姿を保有した果実を食し得て、しかも、この改良果
実を食すると、果実内に溶解した炭酸ガスが口の中で弾
け、清涼感のある食味を味わうことができる。As described above, the improved fruit according to the present invention is characterized in that the fruit in which 0.8 to 4.5 carbon dioxide gas is dissolved in the fruit with respect to the juice 1 contained in the fruit is sealed in a packaging container, and the dissolved carbonate is dissolved. Since the gas is held in the fruit, it can eat the fruit that has the actual appearance, and when this improved fruit is eaten, the dissolved carbon dioxide gas in the fruit pops in the mouth and the refreshing feeling You can enjoy a rich taste.
また、甘味が強く、酸味の少ない果実については、炭
酸ガスの酸味が付加することで、より一層清涼感が増
し、また、酸味の強い果実では甘味成分を付加すること
で酸味の調整が可能になる。In addition, for fruits with strong sweetness and low acidity, adding the sourness of carbon dioxide gas further enhances the refreshing sensation, and for fruits with strong acidity, adding a sweetness component enables adjustment of sourness. Become.
さらに、果肉が固い果実では、炭酸ガスの圧入により
果肉を軟かくすることもできる。また、炭酸ガスは、静
菌作用があるので果肉の長期保存が可能となる。Further, in the case of fruits having hard pulp, the pulp can be softened by injecting carbon dioxide gas. In addition, carbon dioxide gas has a bacteriostatic action, so that the pulp can be stored for a long time.
これら果実の流通は、缶，瓶,PET容器等に密封保持す
ることにより容易に行なうことができる。しかも生果実
そのものに炭酸ガスを溶解保持せしめているので、果実
そのままの品姿で清涼感味を得て現実の実感を保持し食
感を助長する。The distribution of these fruits can be easily carried out by sealing and holding them in cans, bottles, PET containers and the like. Moreover, since the raw fruit itself dissolves and retains carbon dioxide gas, it gives a refreshing taste with the fruit as it is, keeping the actual feeling and promoting the texture.
そして、生果実のままであるので、果実そのものが本
来保有している滋養成分や感味が損失することなく保持
され、果実飲料の如く、人工感味や組成成分を付与する
ことなく、自然のままで食せる大きな利点がある。And as it is a raw fruit, the fruit itself is retained without losing the nutritional components and taste originally possessed, and without imparting artificial taste and composition components like fruit drinks, natural There is a great advantage that you can eat as it is.
また、この改良果実は、果実を密閉容器内に入れ、該
密閉容器内に加圧した炭酸ガスを充填し、該炭酸ガスを
果実に圧入して、果実中に含有される果汁１に対して
0.8〜4.5の炭酸ガスを溶解させ、炭酸ガスが溶解し
た果実を常圧又は加圧状態の炭酸ガス雰囲気下で包装容
器に密封して溶解した炭酸ガスを果実内に保持させる
か、密閉容器内に果実とドライアイスを入れ、該ドライ
アイスから昇華した炭酸ガスを果実に圧入して、果実中
に含有される果汁１に対して0.8〜4.5の炭酸ガス
を溶解させ、炭酸ガスが溶解した果実を常圧又は加圧状
態の炭酸ガス雰囲気下で包装容器に密封して溶解した炭
酸ガスを果実内に保持させる方法にて容易に得ることが
できる。In addition, the improved fruit is obtained by putting the fruit in a closed container, filling the closed container with pressurized carbon dioxide gas, and pressing the carbon dioxide gas into the fruit to obtain a fruit juice 1 contained in the fruit.
Dissolve 0.8 to 4.5 carbon dioxide, seal the fruit with dissolved carbon dioxide in a packaging container under normal pressure or pressurized carbon dioxide atmosphere and keep the dissolved carbon dioxide in the fruit, or in a closed container The fruit and the dry ice are put in, and carbon dioxide gas sublimated from the dry ice is pressed into the fruit to dissolve 0.8 to 4.5 carbon dioxide gas with respect to the juice 1 contained in the fruit, and the fruit in which the carbon dioxide gas is dissolved Can be easily obtained by a method in which the solution is sealed in a packaging container under a carbon dioxide gas atmosphere under normal pressure or a pressurized state, and the dissolved carbon dioxide gas is retained in the fruit.
第１図乃至第４図は、本発明に係る改良果実の製造方法
を説明するもので、第１図は第１実施例の説明図、第２
図は第２実施例の説明図、第３図は第３実施例の説明
図、第４図は第４実施例の説明図である。 1,7,13……密閉容器、2,8……蓋、4,25……炭酸ガスボ
ンベ、12……ニードル、14……処理装置、15……果実供
給ライン、16……果実送出ライン、17……冷却剤、18…
…処理室、19……前室、20……後室、21,22,23,24……
ボール弁、Ａ……果実、Ｄ……ドライアイスFIGS. 1 to 4 illustrate a method for producing an improved fruit according to the present invention. FIG. 1 is an explanatory view of the first embodiment, and FIG.
FIG. 3 is an explanatory diagram of the second embodiment, FIG. 3 is an explanatory diagram of the third embodiment, and FIG. 4 is an explanatory diagram of the fourth embodiment. 1,7,13… Sealed container, 2,8… Lid, 4,25… Carbon dioxide cylinder, 12… Needle, 14… Processing equipment, 15… Fruit supply line, 16… Fruit delivery line, 17 …… coolant, 18…
… Processing room, 19 …… Front room, 20 …… Back room, 21,22,23,24 ……
Ball valve, A: Fruit, D: Dry ice
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 実公 昭27−895（ＪＰ，Ｙ１) 実公5540（大正12年）（ＪＰ，Ｙ１ Ｔ) ──────────────────────────────────────────────────続 き Continuation of the front page (56) Reference Jikken 27-895 (JP, Y1) Jigoku 5540 (Taisho 12) (JP, Y1 T)
Claims (3)
〜4.5の炭酸ガスを果実内に溶解させた果実を、包
装容器内に密封して溶解した炭酸ガスを果実内に保持し
てなることを特徴とする改良果実。(1) 0.8 to 1 fruit juice contained in fruit
An improved fruit, characterized in that a fruit obtained by dissolving carbon dioxide in the fruit of ~ 4.5 is sealed in a packaging container and the dissolved carbon dioxide is retained in the fruit.
加圧した炭酸ガスを充填し、該炭酸ガスを果実に圧入し
て、果実中に含有される果汁１に対して0.8〜4.5
の炭酸ガスを溶解させ、炭酸ガスが溶解した果実を常圧
又は加圧状態の炭酸ガス雰囲気下で包装容器に密封して
溶解した炭酸ガスを果実内に保持させることを特徴とす
る改良果実の製造方法。2. The fruit is placed in a closed container, and the closed container is filled with pressurized carbon dioxide gas, and the carbon dioxide gas is pressed into the fruit to produce 0.8 to 0.8 parts of fruit juice contained in the fruit. 4.5
Dissolving the carbon dioxide gas, and sealing the fruit in which the carbon dioxide gas is dissolved in a packaging container under a normal pressure or a pressurized carbon dioxide atmosphere to retain the dissolved carbon dioxide gas in the fruit. Production method.
該ドライアイスから昇華した炭酸ガスを果実に圧入し
て、果実中に含有される果汁１に対して0.8〜4.5
の炭酸ガスを溶解させ、炭酸ガスが溶解した果実を常圧
又は加圧状態の炭酸ガス雰囲気下で包装容器に密封して
溶解した炭酸ガスを果実内に保持させることを特徴とす
る改良果実の製造方法。3. Putting fruit and dry ice in a closed container,
The carbon dioxide gas sublimated from the dry ice was pressed into the fruit, and the juice 1 contained in the fruit was 0.8 to 4.5.
Dissolving the carbon dioxide gas, and sealing the fruit in which the carbon dioxide gas is dissolved in a packaging container under a normal pressure or a pressurized carbon dioxide atmosphere to retain the dissolved carbon dioxide gas in the fruit. Production method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62295885A JP2652175B2 (en) | 1987-11-24 | 1987-11-24 | Improved fruit and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62295885A JP2652175B2 (en) | 1987-11-24 | 1987-11-24 | Improved fruit and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01137950A JPH01137950A (en) | 1989-05-30 |
| JP2652175B2 true JP2652175B2 (en) | 1997-09-10 |
Family
ID=17826432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62295885A Expired - Lifetime JP2652175B2 (en) | 1987-11-24 | 1987-11-24 | Improved fruit and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2652175B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8256190B2 (en) * | 1998-09-10 | 2012-09-04 | The Bowden Group | System and method for providing a regulated atmosphere for packaging perishable goods |
| US8783002B2 (en) | 1998-09-10 | 2014-07-22 | The Bowden Group | Method for providing a regulated atmosphere for packaging perishable goods |
| JP6514842B2 (en) * | 2013-02-22 | 2019-05-15 | 株式会社ダイゾー | Method for producing gas-processed food, and gas-processed food produced from the method |
| JP6983074B2 (en) * | 2016-01-15 | 2021-12-17 | 日本液炭株式会社 | Fruits containing carbon dioxide hydrate |
-
1987
- 1987-11-24 JP JP62295885A patent/JP2652175B2/en not_active Expired - Lifetime
Non-Patent Citations (1)
| Title |
|---|
| 実公５５４０（大正１２年）（ＪＰ，Ｙ１ Ｔ） |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01137950A (en) | 1989-05-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5468508A (en) | Preservation of fresh fruit juices and fruit juice blends | |
| JP5156977B2 (en) | Formulation and production method of carbon dioxide containing soft jelly beverage in sealed container | |
| JP2652175B2 (en) | Improved fruit and method for producing the same | |
| JP4933479B2 (en) | Method for producing carbon dioxide containing soft jelly beverage in sealed container | |
| JP2575952B2 (en) | Production method of oxygen-containing mineral water in closed container | |
| CN1456063A (en) | Blocky functional fruit beverage and producing method thereof | |
| US6589581B1 (en) | Method of making a commercial packaged watermelon juice drink | |
| JPS6054664A (en) | Making of carbonated ice containing naturally occurring flavors, carbonated beverage containing naturally occurring flavors and the same in pressure vessels | |
| CN109588658B (en) | Softening method of raisin and application thereof | |
| US1403223A (en) | Process of preserving milk | |
| WO2007011706A1 (en) | Packaged flavor enhanced fruits or vegetables products | |
| US2960410A (en) | Fermentation process foods with low sodium content and method of preparing same | |
| TW202005873A (en) | Packed drinks and production method thereof | |
| CA2088937C (en) | Preservation of fresh fruit juices and fruit juice blends | |
| KR20000039640A (en) | Method for preparing sweet persimmon drink | |
| KR940005632B1 (en) | Process for making beverage from ume | |
| JP2006129787A (en) | Bottled nitrogen source-containing carbonated drink and method for producing the same | |
| JP2001204438A (en) | Method for producing chilled food | |
| CN2248981Y (en) | Sweet for use accompanying with beer | |
| US10834945B1 (en) | Methods of high pressure processing and products produced therewith | |
| JP2022013500A (en) | Production method of ice confectionery with carbonic acid | |
| JPH04218346A (en) | Production of jelly containing fruit | |
| TW200417324A (en) | Process for preparing carbonic food with champagne flavor and the devices thereof | |
| JPH06169736A (en) | Production of strawberry juice | |
| JPH0451152B2 (en) |