JPH07289160A - Method for impregnating fruit vegetables with sugar liquid - Google Patents

Method for impregnating fruit vegetables with sugar liquid

Info

Publication number
JPH07289160A
JPH07289160A JP12674094A JP12674094A JPH07289160A JP H07289160 A JPH07289160 A JP H07289160A JP 12674094 A JP12674094 A JP 12674094A JP 12674094 A JP12674094 A JP 12674094A JP H07289160 A JPH07289160 A JP H07289160A
Authority
JP
Japan
Prior art keywords
sugar
sugar solution
vegetables
fruit vegetables
fruit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP12674094A
Other languages
Japanese (ja)
Inventor
Yoshio Nakada
芳雄 中田
Shuichi Kawashima
秀一 川島
Toshiaki Shimomai
俊昭 下舞
Yoshiaki Hama
芳明 濱
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ezaki Glico Co Ltd
Original Assignee
Ezaki Glico Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ezaki Glico Co Ltd filed Critical Ezaki Glico Co Ltd
Priority to JP12674094A priority Critical patent/JPH07289160A/en
Publication of JPH07289160A publication Critical patent/JPH07289160A/en
Pending legal-status Critical Current

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Abstract

PURPOSE:To raise the impregnation efficiency of fruit vegetables with a sugar liquid without causing the loss in shape, deterioration in flavor or color tone and any flaw or scorch by freezing the fruit vegetables and then immersing the frozen fruit vegetables in the sugar liquid. CONSTITUTION:The method for impregnating fruit vegetables with a sugar liquid is to pass the fruit vegetables (a generic name of fruits and vegetables) within a temperature range of preferably -1 to -5 deg.C for 10-150min, finally freeze the fruit vegetables to -20 to -25 deg.C and then immerse the fruit vegetables in the sugar liquid while irradiating the fruit vegetables with ultrasonic waves preferably under reduced pressure.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は果菜類(本発明で果菜類
とは、果実と野菜を総称したものである。以下も同じ)
への糖液含浸を容易確実に実施できる方法に関するもの
である。
FIELD OF THE INVENTION The present invention relates to fruits and vegetables (in the present invention, fruits and vegetables are a generic term for fruits and vegetables. The same shall apply hereinafter.)
The present invention relates to a method capable of easily and surely impregnating a sugar solution with sugar.

【0002】[0002]

【従来の技術】生の果菜類を凍結したものは、どうして
も硬すぎて食べにくいものである。従来よりそれらを軟
らかく食べやすいものにするためにそれらの凍結点を下
げることが考えられてきた。例えば、果菜類にエチルア
ルコールやグリセリンなどの不凍液又は濃い糖液を含浸
させる方法があった。しかし、上記不凍液を含浸させる
とその独特の味によって果菜類の風味が損なわれる。
又、単に糖液に浸漬するだけでは糖液の含浸効率が悪
く、所期の目的が達しがたい。そこで、糖液の含浸効率
を良くするために、糖液とともに加熱煮沸したり、浸漬
する糖液の糖度を徐々に高めたりしていた。更にその効
率を高めるために、冷凍真空乾燥した果実の中に加温し
た濃い糖液を注射針で注入し次いで温めた糖液に浸漬す
る方法(特開昭52−3847)、切断又は中心に孔を
開けた果実を減圧し次いで糖液に浸漬する方法(特開昭
54−132258)、糖液に浸漬する前あるいは後で
マイクロ波加熱する方法(特開平1−265861、特
開平2−16947)等があった。
2. Description of the Related Art Frozen raw fruit and vegetables are too hard to eat because they are too hard. In the past it has been considered to lower their freezing points in order to make them softer and easier to eat. For example, there has been a method of impregnating fruits and vegetables with an antifreeze solution such as ethyl alcohol or glycerin or a concentrated sugar solution. However, the impregnation with the antifreeze impairs the flavor of fruits and vegetables due to its unique taste.
Moreover, the impregnation efficiency of the sugar solution is poor and the intended purpose is difficult to be achieved by simply immersing it in the sugar solution. Therefore, in order to improve the impregnation efficiency of the sugar solution, it is heated and boiled together with the sugar solution, or the sugar content of the dipped sugar solution is gradually increased. In order to further increase the efficiency, a method of injecting a warm concentrated sugar solution into a frozen and vacuum-dried fruit with an injection needle and then immersing it in a warm sugar solution (JP-A-52-3847), cutting or centering A method of decompressing the perforated fruit and then immersing it in a sugar solution (JP-A-54-132258), and a method of microwave heating before or after immersion in a sugar solution (JP-A-1-265861, JP-A-2-16947). ) Etc.

【0003】しかし、マイクロ波等で加熱や加熱煮沸す
る方法によれば、形の崩れ、風味・色調の劣化が起こ
る。糖液を注入したり、中心に孔をあけたりすることは
糖液の含浸効率は少し高くなるが、個々の果実等を取り
出して加工するため煩雑であり、果実等に傷や欠けを生
じやすい。
However, according to the method of heating or boiling with microwaves, the shape is lost and the flavor and color tone are deteriorated. Injecting the sugar solution or making a hole in the center slightly increases the impregnation efficiency of the sugar solution, but it is complicated because individual fruits are taken out and processed, and the fruits are likely to be scratched or chipped. .

【0004】[0004]

【本発明が解決しようとする課題】本発明は、果菜類に
糖液を効率的に含浸させる方法に関わり、その風味・色
調の劣化を起こさず、又、傷や欠けのない品質に優れた
果菜類を収得することを課題とする。
DISCLOSURE OF THE INVENTION The present invention relates to a method for efficiently impregnating a vegetable or vegetable with a sugar solution, which does not cause deterioration in flavor and color tone and is excellent in quality without scratches or chips. The subject is to obtain fruits and vegetables.

【0005】[0005]

【課題を解決するための手段】以下に本発明を詳細に述
べる。本発明にいう果菜類には、イチゴ、リンゴ、キウ
イ、オレンジ、グレープフルーツ、パイナップル、柿、
グレープ、梨、ニンジン、サツマイモ、ジャガイモ、そ
の他の食用果実・野菜類が数えられる。本発明は、これ
らのうち適宜1種又は2種以上を使用する。果菜類、殊
にイチゴが本発明に好適の材料である。
The present invention is described in detail below. The fruits and vegetables referred to in the present invention include strawberry, apple, kiwi, orange, grapefruit, pineapple, persimmon,
Count grapes, pears, carrots, sweet potatoes, potatoes and other edible fruits and vegetables. The present invention appropriately uses one or more of these. Fruit vegetables, especially strawberries, are suitable materials for the present invention.

【0006】使用する果菜類は、格別煩雑な前処理を要
せず、食するときに支障のない程度のものにしておいた
らよい。例えばイチゴはいわゆるへタを除いただけの状
態、リンゴ、キウイ、オレンジ、グレープフルーツ、パ
イナップル、柿、グレープ、梨、その他は果皮を取り除
いた状態、ニンジン、サツマイモ、ジャガイモ、その他
は蒸煮した状態のものがよい。比較的大きい果菜類は食
するに適した大きさに切っておくとよい。
[0006] The fruits and vegetables to be used may be those that do not require any particularly complicated pretreatment and do not interfere with eating. For example, strawberry is in a state where only so-called shavings are removed, apple, kiwi, orange, grapefruit, pineapple, persimmon, grape, pear, and the like, with peels removed, carrots, sweet potatoes, potatoes, and others in a steamed state. Good. Relatively large fruits and vegetables should be cut into a size suitable for eating.

【0007】本発明にいう凍結とは、果菜類の最大氷結
晶生成帯である−1〜−5℃の温度域を、3〜250分
で、好ましくは10〜150分で通過し、最終的には−
20〜−25℃まで凍結させるように果菜類の品質を変
化させることである。果菜類によっては、この最大氷結
晶生成帯を中心に品温を上下させて、より果菜類の組織
の軟化を促進させることが好ましい。最適の凍結条件
は、果菜類の品種、作柄及び大きさなどにより個別に決
定される。たとえば、イチゴの「豊の香」種では、−4
0℃の雰囲気に30分間保つことによって、品温を−1
〜−5℃の温度域を約10分間で通過し、30分後には
−25℃まで低下するようにすることが、最も好まし
い。またオレンジでは、−40℃の雰囲気に120分間
保つことによって、品温を−1〜−5℃の温度域を約3
0分間で通過し、120分後には−25℃まで低下する
ようにすることが、最も好ましい。
The term "freezing" as used in the present invention means that the product passes through a temperature range of -1 to -5 ° C, which is the maximum ice crystal formation zone of fruit and vegetables, in 3 to 250 minutes, preferably 10 to 150 minutes, and finally. Is-
Change the quality of fruit vegetables so that they are frozen to 20 to -25 ° C. Depending on the fruit and vegetables, it is preferable to raise or lower the product temperature around this maximum ice crystal formation zone to further promote the softening of the structure of the fruit and vegetables. The optimum freezing conditions are individually determined according to the variety of fruits and vegetables, the pattern and the size. For example, in the "Toyoka" variety of strawberries, -4
By keeping the atmosphere at 0 ° C for 30 minutes, the product temperature is -1.
It is most preferable to pass the temperature range of -5 ° C in about 10 minutes, and to lower it to -25 ° C after 30 minutes. In the case of orange, by keeping it in an atmosphere of -40 ° C for 120 minutes, the product temperature is kept in the temperature range of -1 to -5 ° C by about 3
It is most preferred to pass in 0 minutes and to drop to -25 ° C after 120 minutes.

【0008】本発明に使う糖液は、ブドウ糖、果糖、シ
ョ糖、麦芽糖、糖アルコール類、その他の少糖類の水溶
液であって、それらのうちの1種又は2種以上を使用す
る。特に単又は二糖類の水溶液が好ましい。但し、エチ
ルアルコールやグリセリンを風味を損なわない程度に少
量加えても良い。糖液の濃度は、単又は二糖類のとき3
0重量%以上が良い。特に45〜65重量%が良い。糖
液の温度は、室温で良く、とりたてて加温する必要はな
い。
The sugar liquid used in the present invention is an aqueous solution of glucose, fructose, sucrose, maltose, sugar alcohols and other oligosaccharides, and one or more of them are used. Particularly, an aqueous solution of mono- or disaccharide is preferable. However, a small amount of ethyl alcohol or glycerin may be added as long as the flavor is not impaired. The concentration of sugar solution is 3 for mono- or disaccharides.
0 weight% or more is preferable. Particularly, 45 to 65% by weight is preferable. The temperature of the sugar solution may be room temperature, and it is not necessary to freshly heat it.

【0009】減圧の程度は、処理容器内の圧力を100
〜30Torr好ましくは50〜30Torrの状態で
5〜30分間保持することでよい。
The degree of depressurization depends on the pressure inside the processing container being 100
-30 Torr, preferably 50-30 Torr, may be maintained for 5-30 minutes.

【0010】超音波は、超音波発生器を用いて発生した
周波数15〜50kHzの超音波を使い、糖液に浸漬し
た果菜類に5〜30分間程度照射する。
As ultrasonic waves, ultrasonic waves having a frequency of 15 to 50 kHz generated by using an ultrasonic generator are used, and the fruits and vegetables immersed in the sugar solution are irradiated for about 5 to 30 minutes.

【0011】処理を終えた果菜類は、その糖度を目的の
値まで高めるために、例えば、常圧冷蔵下で糖液に浸漬
することも有用である。
It is also useful to immerse the treated fruit and vegetables in a sugar solution under refrigeration at atmospheric pressure in order to increase the sugar content to a desired value.

【0012】[0012]

【作用】果菜類が凍結すると、細胞内や細胞間の水が氷
結晶と成り、細胞が破壊され、組織の軟化が起こる。凍
結の条件を調節すると氷結晶の大きさや数が変わるため
その軟化の度合いを適宜調節することができる。又、果
菜類の皮部は果肉部よりも水分が少ないため、組織の壊
れが少ない。
When the fruit and vegetables freeze, the water inside and between the cells becomes ice crystals, the cells are destroyed and the tissue softens. Since the size and number of ice crystals change when the freezing conditions are adjusted, the degree of softening can be adjusted appropriately. In addition, the skin of fruit and vegetables has less water than the flesh, so that the tissue is less broken.

【0013】糖液の濃度が30重量%を下回ると糖液の
含浸効率が低い。一方、65重量%を超えると浸透圧の
差が大きいため次第に果菜類が収縮して原形から著しく
変形してしまう。又、糖液の粘度が上がるため、作業
性、糖液の含浸効率が低い。
When the concentration of the sugar liquid is less than 30% by weight, the impregnation efficiency of the sugar liquid is low. On the other hand, when it exceeds 65% by weight, the difference in osmotic pressure is large, and thus the fruits and vegetables gradually shrink and are significantly deformed from the original shape. Further, since the viscosity of the sugar solution increases, workability and impregnation efficiency of the sugar solution are low.

【0014】減圧にすることによって、果菜類に含まれ
る窒素ガス、炭酸ガス、酸素ガス、エチレンガス、その
他が果菜類から抜き取られ、常圧に戻したときに糖液の
含浸が促進される。
By reducing the pressure, nitrogen gas, carbon dioxide gas, oxygen gas, ethylene gas and the like contained in the fruits and vegetables are extracted from the fruits and vegetables, and the impregnation of the sugar solution is promoted when the pressure is returned to normal pressure.

【0015】超音波を照射すると、果菜類に含まれる水
に超音波キャビテーションが起こり、超音波の振動と重
なり衝撃波を生じて組織の適度な破壊及び上記ガスの抜
き取りが進む。
When ultrasonic waves are radiated, ultrasonic cavitation occurs in water contained in fruits and vegetables, which overlaps with ultrasonic vibrations to generate shock waves, which promotes appropriate destruction of tissues and extraction of the gas.

【0016】果菜類を常圧冷蔵下で糖液に浸漬すれば、
微生物の増殖、風味・色調の劣化および形の崩れを防ぐ
のに有効である。
If the fruits and vegetables are immersed in the sugar solution under refrigeration at atmospheric pressure,
It is effective in preventing the growth of microorganisms, the deterioration of flavor and color, and the loss of shape.

【0017】[0017]

【実施例】以下、本発明による実施例を示す。尚、本発
明は本実施例に限定されるものではない。 (実施例1)生のイチゴ(「豊の香」、果汁のBx糖度
は12)を予めいわゆるヘタを除いた後、−40℃の冷
凍庫内に30分間入れ、品温が、−1〜−5℃の温度域
を約10分間で通過し30分後には、イチゴの中心部の
温度が、−25℃の品温になるように凍結した。そのあ
と浸漬処理するまで−25℃で密封保存した。一方、超
音波発生器(超音波工業製UV−15Z22A;周波数
19kHz、出力10W)を内蔵した密閉式フラスコ
(HARIO製セパラブルフラスコ)に液温23℃、5
0重量%の果糖ブドウ糖液糖を入れた。上記のイチゴを
凍結したまま密閉式フラスコ内の果糖ブドウ糖液糖に入
れ30Torrの減圧処理と超音波処理を20分間同時
に行った。処理直後の糖液含浸イチゴのBx糖度は18
で、引き続き50重量%の果糖ブドウ糖液糖に10℃で
浸漬し、18時間後のイチゴのBx糖度は31であっ
た。このようにして得られた糖液含浸イチゴは、形状、
風味、色調ともに良好で、−20℃の冷凍下でも非常に
軟らかかった。
EXAMPLES Examples according to the present invention will be shown below. The present invention is not limited to this embodiment. (Example 1) Raw strawberries ("Yo no Kaori", Bx sugar content of fruit juice: 12) were removed in advance from the so-called shavings, and then placed in a freezer at -40 ° C for 30 minutes to obtain product temperatures of -1 to-. After passing through the temperature range of 5 ° C for about 10 minutes, 30 minutes later, the strawberry was frozen so that the temperature of the central part of the strawberry became the product temperature of -25 ° C. Then, it was sealed and stored at −25 ° C. until it was immersed. On the other hand, the liquid temperature was 23 ° C. in a closed flask (Hario separable flask) containing an ultrasonic generator (UV-15Z22A manufactured by Ultrasonic Industry; frequency 19 kHz, output 10 W).
0% by weight of fructose-glucose liquid sugar was added. The above strawberry was put into the fructose-glucose liquid sugar in a closed flask while frozen, and a reduced pressure treatment of 30 Torr and an ultrasonic treatment were simultaneously performed for 20 minutes. The Bx sugar content of the strawberry impregnated with the sugar solution immediately after the treatment is 18
Then, the Bx sugar content of the strawberry after 18 hours of immersion in 50% by weight fructose-glucose liquid sugar at 10 ° C. was 31. The sugar solution-impregnated strawberry thus obtained has a shape,
The flavor and color tone were good, and it was very soft even when frozen at -20 ° C.

【0018】(実施例2)生のイチゴ(「豊の香」、果
汁のBx糖度は12)を予めいわゆるヘタを除いた後、
実施例1と同様に凍結し、密閉式フラスコ内の果糖ブド
ウ糖液糖に入れ、超音波処理を20分間行った。処理直
後の糖液含浸イチゴのBx糖度は14で、引き続き50
重量%の果糖ブドウ糖液糖に10℃で浸漬し、18時間
後のイチゴのBx糖度は27であった。このようにして
得られた糖液含浸イチゴは、形状、風味、色調ともに良
好で、−20℃の冷凍下でかなり軟らかかった。
(Example 2) Raw strawberries ("Yo no Kaori", Bx sugar content of fruit juice: 12) were removed in advance from so-called "sake", and then
It was frozen in the same manner as in Example 1, placed in a fructose-glucose liquid sugar in a closed flask, and sonicated for 20 minutes. The Bx sugar content of the strawberry impregnated with the sugar solution immediately after the treatment was 14 and continued to be 50.
The Bx sugar content of the strawberry after 18 hours of immersion in 10% by weight of high-fructose corn syrup was 27. The sugar solution-impregnated strawberries thus obtained were good in shape, flavor, and color tone, and were considerably soft when frozen at -20 ° C.

【0019】(実施例3)生のイチゴ(「豊の香」、果
汁のBx糖度は12)を予めいわゆるヘタを除いた後、
実施例1と同様に凍結し、密閉式フラスコ内の果糖ブド
ウ糖液糖に入れ、30Torrの減圧処理を20分間行
った。処理直後の糖液含浸イチゴのBx糖度は14で、
引き続き50重量%の果糖ブドウ糖液糖に10℃で浸漬
し、18時間後のイチゴのBx糖度は27であった。こ
のようにして得られた糖液含浸イチゴは、形状、風味、
色調ともに良好で、−20℃の冷凍下でかなり軟らかか
った。
(Example 3) Raw strawberries ("Yo no Kaori", Bx sugar content of fruit juice: 12) were preliminarily removed from so-called "sake", and then
It was frozen in the same manner as in Example 1, put in a fructose-glucose liquid sugar in a closed flask, and subjected to a reduced pressure treatment of 30 Torr for 20 minutes. The Bx sugar content of the strawberry impregnated with the sugar solution immediately after the treatment was 14,
The Bx sugar content of the strawberry after 18 hours of immersion in 50% by weight fructose-glucose liquid sugar at 27 ° C. was 27. The sugar solution-impregnated strawberry thus obtained has a shape, flavor, and
The color tone was good, and it was quite soft when frozen at -20 ° C.

【0020】(実施例4)生のイチゴ(「豊の香」、果
汁のBx糖度は12)を予めいわゆるヘタを除いた後、
実施例1と同様に凍結し、密閉式フラスコ内の果糖ブド
ウ糖液糖に入れ、10℃で浸漬し、18時間後のイチゴ
のBx糖度は23であった。このようにして得られた糖
液含浸イチゴは、形状、風味、色調ともに良好で、−2
0℃の冷凍下でかなり軟らかかった。
(Example 4) Raw strawberries ("Yo no Kaori", Bx sugar content of fruit juice: 12) were preliminarily removed from so-called "sake", and then
The frozen product was frozen in the same manner as in Example 1, put in a fructose-glucose liquid sugar in a closed flask, immersed at 10 ° C., and after 18 hours, the strawberry had a Bx sugar content of 23. The sugar solution-impregnated strawberry thus obtained is good in shape, flavor, and color tone, and is -2.
It was quite soft under freezing at 0 ° C.

【0021】(実施例5)生のイチゴ(「豊の香」、果
汁のBx糖度は12)を予めいわゆるヘタを除いた後、
発泡スチロール容器に入れ、−20℃の冷凍庫内に42
0分間入れた。そのとき品温は、−1〜−5℃の温度域
を約210分間で通過し420分後には、イチゴの中心
部の温度が、−20℃の品温になるように凍結した。そ
のあと浸漬処理するまで−25℃で密封保存した。実施
例1と同様に、密閉式フラスコ内の果糖ブドウ糖液糖に
入れ、10℃で浸漬し、18時間後のイチゴのBx糖度
は25であった。このようにして得られた糖液含浸イチ
ゴは、形状、風味、色調ともに良好で、−20℃の冷凍
下でかなり軟らかかった。
(Example 5) Raw strawberries ("Yo no Kaori", Bx sugar content of fruit juice: 12) were removed in advance from so-called heta,
Put in a styrofoam container and put in a freezer at -20 ° C.
I put it in for 0 minutes. At that time, the product temperature passed through the temperature range of -1 to -5 ° C in about 210 minutes, and after 420 minutes, it was frozen so that the temperature of the central portion of the strawberry became the product temperature of -20 ° C. Then, it was sealed and stored at −25 ° C. until it was immersed. In the same manner as in Example 1, the Bx sugar content of strawberry 18 hours after being placed in a fructose-glucose liquid sugar in a closed flask and immersed at 10 ° C. was 25. The sugar solution-impregnated strawberries thus obtained were good in shape, flavor, and color tone, and were considerably soft when frozen at -20 ° C.

【0022】(実施例6)生のイチゴ(「豊の香」、果
汁のBx糖度は12)を予めいわゆるヘタを除いた後、
そのまま密閉式フラスコ内の50重量%の果糖ブドウ糖
液糖に入れ、減圧処理と超音波処理を同時に20分間行
った。処理直後の糖液含浸イチゴのBx糖度は13で、
引き続き50重量%の果糖ブドウ糖液糖に10℃で浸漬
し、18時間後のイチゴのBx糖度は21であった。こ
のようにして得られた糖液含浸イチゴは、形状、風味、
色調ともに良好であったが、−20℃の冷凍下で軟らか
かった。
(Example 6) Raw strawberries ("Yo no Kaori", Bx sugar content of fruit juice: 12) were preliminarily removed from so-called "sake", and then
As it was, it was put in 50% by weight of high-fructose corn syrup in a closed flask and subjected to a reduced pressure treatment and an ultrasonic treatment at the same time for 20 minutes. The Bx sugar content of the sugar solution-impregnated strawberry immediately after the treatment was 13,
The Bx sugar content of the strawberry after 18 hours of immersion in 50% by weight of high-fructose corn syrup at 10 ° C. was 21. The sugar solution-impregnated strawberry thus obtained has a shape, flavor, and
The color tone was good, but it softened under freezing at -20 ° C.

【0023】(実施例7)生のイチゴ(「豊の香」、果
汁のBx糖度は12)を予めいわゆるヘタを除いた後、
そのまま密閉式フラスコ内の50重量%の果糖ブドウ糖
液糖に入れ、超音波処理を20分間行った。処理直後の
糖液含浸イチゴのBx糖度は13で、引き続き50重量
%の果糖ブドウ糖液糖に10℃で浸漬し、18時間後の
イチゴのBx糖度は19であった。このようにして得ら
れた糖液含浸イチゴは、形状、風味、色調ともに良好で
あったが、−20℃の冷凍下でやや軟らかかった。
(Example 7) Raw strawberries ("Yo no Kaori", Bx sugar content of fruit juice of 12) were removed in advance from so-called "sake", and then
The mixture was put in 50% by weight of high-fructose corn syrup in a closed flask and sonicated for 20 minutes. The Bx sugar content of the strawberry impregnated with the sugar solution immediately after the treatment was 13, and the Bx sugar content of the strawberry after 18 hours of immersing in a 50% by weight fructose glucose syrup was 19 and was 19. The sugar solution-impregnated strawberries thus obtained were good in shape, flavor, and color tone, but slightly softened under freezing at -20 ° C.

【0024】(実施例8)生のイチゴ(「豊の香」、果
汁のBx糖度は12)を予めいわゆるヘタを除いた後、
器内温度が、0℃から−10の間を一日に二往復する恒
温器に0℃のときに入れ、二日間保存した。その後浸漬
処理するまで−25℃で密封保存した。上記のイチゴを
凍結したまま実施例1と同様に密閉式フラスコ内の果糖
ブドウ糖液糖に入れ、減圧処理と超音波処理を20分間
同時に行った。処理直後の糖液含浸イチゴのBx糖度は
18で、引き続き50重量%の果糖ブドウ糖液糖に10
℃で浸漬し、18時間後のイチゴのBx糖度は34であ
った。このようにして得られた糖液含浸イチゴは、形状
はやや崩れていたが、風味、色調ともに良好で、−20
℃の冷凍下では非常に軟らかかった。
(Example 8) Raw strawberries ("Yo no Kaori", Bx sugar content of fruit juice: 12) were preliminarily removed from so-called "sake", and then
When the temperature inside the container was 0 ° C., the container was placed in an incubator that reciprocates between 0 ° C. and −10 twice a day and stored for 2 days. After that, it was sealed and stored at −25 ° C. until it was immersed. The frozen strawberries were put into the fructose-glucose liquid sugar in the closed flask in the same manner as in Example 1, and the reduced pressure treatment and the ultrasonic treatment were simultaneously performed for 20 minutes. Immediately after the treatment, the Bx sugar content of the strawberry impregnated with the sugar solution was 18, and subsequently 10% was added to the 50% by weight fructose glucose solution sugar.
The Bx sugar content of the strawberry after immersion for 18 hours at 34 ° C was 34. The sugar solution-impregnated strawberry thus obtained had a slightly distorted shape, but had good flavor and color tone,
It was very soft when frozen at ℃.

【0025】(実施例9)生のニンジン(搾汁のBx糖
度は12)を予め剥皮後、縦3cm横1.5cm厚さ4
mmの切片に切断した。これを蒸煮した後、−40℃の
冷凍庫内に30分間入れ品温が、−1〜−5℃の温度域
を約4分間で通過し、30分後には、イチゴの中心部の
温度が、−30℃の品温になるように凍結した。その後
浸漬処理するまで−25℃で密封保存した。上記のニン
ジンを凍結したまま実施例1と同様に密閉式フラスコ内
の果糖ブドウ糖液糖に入れ、減圧処理と超音波処理を2
0分間同時に行った。処理直後の糖液含浸ニンジンのB
x糖度は32で、引き続き50重量%の果糖ブドウ糖液
糖に10℃で浸漬し、18時間後のニンジンのBx糖度
は40であった。このようにして得られた糖液含浸ニン
ジンは、形状、風味、色調ともに良好で−20℃の冷凍
下でも非常に軟らかかった。
(Embodiment 9) Raw carrot (Bx sugar content of squeezed juice is 12) was peeled off in advance, and then 3 cm in length, 1.5 cm in width and 4 in thickness.
Cut into mm sections. After boiling this, put it in a freezer at -40 ° C for 30 minutes, the product temperature passes through the temperature range of -1 to -5 ° C in about 4 minutes, and after 30 minutes, the temperature of the central part of the strawberry is It was frozen to a product temperature of -30 ° C. After that, it was sealed and stored at −25 ° C. until it was immersed. In the same manner as in Example 1, the above carrots were put into the fructose-glucose liquid sugar in the closed flask in the same manner as in Example 1, and the pressure reduction treatment and the ultrasonic treatment were performed.
It was done at the same time for 0 minutes. B of sugar solution-impregnated carrot immediately after treatment
The x sugar content was 32, and the carrot had a Bx sugar content of 40 after 18 hours of immersion in 50% by weight fructose-glucose liquid sugar at 10 ° C. The sugar solution-impregnated carrot thus obtained had good shape, flavor, and color tone and was very soft even under freezing at -20 ° C.

【0026】(実施例10)生のリンゴ(果汁のBx糖
度は14)を予め剥皮後、縦に8等分、横に2等分し
た。これを−40℃の冷凍庫内に30分間入れ品温が、
−1〜−5℃の温度域を約10分間で通過し、30分後
には、リンゴの中心部の温度が、−28℃の品温になる
ように凍結した。その後浸漬処理するまで−25℃で密
封保存した。上記のリンゴを凍結したまま実施例1と同
様に密閉式フラスコ内の果糖ブドウ糖液糖に入れ、減圧
処理と超音波処理を20分間同時に行った。処理直後の
糖液含浸リンゴのBx糖度は31で、引き続き50重量
%の果糖ブドウ糖液糖に10℃で浸漬し、18時間後の
リンゴのBx糖度は39であった。このようにして得ら
れた糖液含浸リンゴは、形状、風味、色調ともに良好で
−20℃の冷凍下でも非常に軟らかかった。
Example 10 A raw apple (fruit juice having a Bx sugar content of 14) was peeled in advance and then divided into 8 equal parts vertically and 2 equal parts horizontally. Put this in a freezer at -40 ℃ for 30 minutes,
The mixture passed through a temperature range of -1 to -5 ° C in about 10 minutes, and after 30 minutes, it was frozen so that the temperature of the center of the apple became the product temperature of -28 ° C. After that, it was sealed and stored at −25 ° C. until it was immersed. As in Example 1, the above apples were put into the fructose-glucose liquid sugar in the closed flask while frozen, and the pressure reduction treatment and the ultrasonic treatment were simultaneously performed for 20 minutes. The Bx sugar content of the sugar solution-impregnated apple immediately after the treatment was 31, and the Bx sugar content of the apple after 18 hours of immersion in 50% by weight fructose glucose liquid sugar at 39 ° C. was 39. The sugar solution-impregnated apple thus obtained was good in shape, flavor, and color tone, and was very soft even when frozen at -20 ° C.

【0027】(実施例11)生のキウイ(果汁のBx糖
度は17)を予め剥皮後、横に6等分した。これを−4
0℃の冷凍庫内に30分間入れ品温が、−1〜−5℃の
温度域を約9分間で通過し、30分後には、キウイの中
心部の温度が、−30℃の品温になるように凍結した。
その後浸漬処理するまで−25℃で密封保存した。上記
のキウイを凍結したまま実施例1と同様に密閉式フラス
コ内の果糖ブドウ糖液糖に入れ、減圧処理と超音波処理
を20分間同時に行った。処理直後の糖液含浸キウイの
Bx糖度は32で、引き続き50重量%の果糖ブドウ糖
液糖に10℃で浸漬し、18時間後のキウイのBx糖度
は38であった。このようにして得られた糖液含浸キウ
イは、形状、風味、色調ともに良好で−20℃の冷凍下
でも非常に軟らかかった。
Example 11 Raw kiwi (fruit juice having a Bx sugar content of 17) was peeled in advance and then horizontally divided into 6 equal parts. -4
Put the product in a freezer at 0 ℃ for 30 minutes, and the product temperature will pass through the temperature range of -1 to -5 ℃ in about 9 minutes. After 30 minutes, the temperature of the center of kiwi will be -30 ℃. Frozen to become.
After that, it was sealed and stored at −25 ° C. until it was immersed. In the same manner as in Example 1, the above kiwi was frozen and put into the fructose-glucose liquid sugar in the closed flask, and the reduced pressure treatment and the ultrasonic treatment were simultaneously performed for 20 minutes. Immediately after the treatment, the sugar solution-impregnated kiwi had a Bx sugar content of 32, and after being dipped in 50% by weight of fructose-glucose liquid sugar at 10 ° C., the kiwi after 18 hours had a Bx sugar content of 38. The sugar solution-impregnated kiwi thus obtained was good in shape, flavor and color tone, and was very soft even when frozen at -20 ° C.

【0028】(実施例12)生のグレープフルーツ(果
汁のBx糖度は12)を予めじょうのうを剥皮し、−4
0℃の冷凍庫内に30分間入れ品温が、−1〜−5℃の
温度域を約14分間で通過し、30分後には、グレープ
フルーツの中心部の温度が、−25℃の品温になるよう
に凍結した。その後浸漬処理するまで−25℃で密封保
存した。上記のグレープフルーツを凍結したまま密閉式
フラスコ内の50重量%の蔗糖液糖に入れ、減圧処理と
超音波処理を20分間同時に行った。処理直後の糖液含
浸グレープフルーツのBx糖度は18で、引き続き50
重量%の蔗糖液糖に10℃で浸漬し、18時間後のグレ
ープフルーツのBx糖度は27であった。このようにし
て得られた糖液含浸グレープフルーツは、形状、風味、
色調ともに良好で−20℃の冷凍下でもかなり軟らかか
った。
(Example 12) Raw grapefruit (Bx sugar content of fruit juice is 12) was peeled off from the fungus, and -4
Put the product in a freezer at 0 ℃ for 30 minutes, and the product temperature will pass through the temperature range of -1 to -5 ℃ in about 14 minutes. After 30 minutes, the temperature of the center of the grapefruit will be -25 ℃. Frozen to become. After that, it was sealed and stored at −25 ° C. until it was immersed. The above-mentioned grapefruit was put into a 50% by weight sucrose liquid sugar in a closed flask while being frozen, and a reduced pressure treatment and an ultrasonic treatment were simultaneously performed for 20 minutes. Immediately after the treatment, the sugar liquid-impregnated grapefruit has a Bx sugar content of 18 and continues to have a Bx sugar content of 50.
The Bx sugar content of the grapefruit after 18 hours of immersion in 10% by weight of sucrose liquid sugar was 27. The sugar solution-impregnated grapefruit thus obtained has a shape, flavor, and
The color tone was good and it was quite soft even when frozen at -20 ° C.

【0029】(比較例1)生のイチゴ(「豊の香」、果
汁のBx糖度は12)を予めいわゆるヘタを除いた後、
密閉式フラスコ内の液温23℃、50重量%の果糖ブド
ウ糖液糖に入れ、30Torrの減圧処理を20分間行
った。処理直後の糖液含浸イチゴのBx糖度は13で、
引き続き50重量%の果糖ブドウ糖液糖に10℃で浸漬
し、18時間後のイチゴのBx糖度は17であった。こ
のようにして得られた糖液含浸イチゴは、形状、風味、
色調ともに良好であったが、−20℃の冷凍下でかなり
硬かった。
(Comparative Example 1) Raw strawberries ("Yo no Kaori", Bx sugar content of fruit juice: 12) were preliminarily removed from so-called "sake", and then
The solution was placed in a liquid sugar of fructose-glucose of 50% by weight in a closed flask at a liquid temperature of 23 ° C., and a reduced pressure treatment of 30 Torr was performed for 20 minutes. The Bx sugar content of the sugar solution-impregnated strawberry immediately after the treatment was 13,
The Bx sugar content of the strawberry after 18 hours of immersion in 50% by weight fructose-glucose liquid sugar at 10 ° C. was 17. The sugar solution-impregnated strawberry thus obtained has a shape, flavor, and
The color tone was good, but it was quite hard under freezing at -20 ° C.

【0030】(比較例2)生のイチゴ(「豊の香」、果
汁のBx糖度は12)を予めいわゆるヘタを除いた後、
そのまま密閉式フラスコ内の50重量%の果糖ブドウ糖
液糖に入れ、10℃で浸漬し、18時間後のイチゴのB
x糖度は17であった。このようにして得られた糖液含
浸イチゴは、形状、風味、色調ともに良好であったが、
−20℃の冷凍下でかなり硬かった。
(Comparative Example 2) Raw strawberries ("Yo no Kaori", juice having a Bx sugar content of 12) were preliminarily removed from so-called "sake", and then
Put it in 50% by weight of high-fructose corn syrup in a closed flask as it is, and immerse it at 10 ° C.
The x sugar content was 17. The sugar solution-impregnated strawberries thus obtained were good in shape, flavor, and color tone,
It was quite hard under freezing at -20 ° C.

【0031】[0031]

【効果】本発明により、形の崩れや風味・色調の劣化を
起こさず、又は、傷や欠けを生じさせず果菜類の糖液の
含浸効率を高めることができた。
[Effect] According to the present invention, the impregnation efficiency of the sugar solution for fruit and vegetables can be increased without causing the shape to deteriorate and the deterioration of flavor and color tone, or without causing scratches and chips.

【図面の簡単な説明】[Brief description of drawings]

【図1】凍結イチゴの各処理方法の違いによる糖液含浸
効率を表わす。
FIG. 1 shows the sugar solution impregnation efficiency depending on the difference in each treatment method of frozen strawberries.

【図2】生イチゴの各処理方法の違いによる糖液含浸効
率を表わす。
FIG. 2 shows sugar solution impregnation efficiency depending on the difference in each treatment method of fresh strawberries.

【図3】凍結果菜類の糖液含浸効率を表わす。FIG. 3 shows the sugar solution impregnation efficiency of freeze-dried vegetables.

Claims (6)

【特許請求の範囲】[Claims] 【請求項1】 果菜類を凍結したあと、糖液に浸漬する
ことを特徴とする果菜類への糖液含浸法。
1. A method for impregnating a fruit or vegetable with a sugar solution, which comprises immersing the fruit or vegetable in a sugar solution after freezing.
【請求項2】 果菜類を凍結したあと、減圧下糖液に浸
漬することを特徴とする果菜類への糖液含浸法。
2. A method for impregnating a fruit or vegetable with a sugar solution, which comprises immersing the fruit or vegetable in a sugar solution under reduced pressure after freezing.
【請求項3】 果菜類を凍結したあと、超音波を照射し
ながら糖液に浸漬することを特徴とする果菜類への糖液
含浸法。
3. A method of impregnating fruit vegetables with a sugar solution, which comprises immersing the fruit vegetables in a sugar solution while irradiating ultrasonic waves after freezing the vegetables.
【請求項4】 果菜類を凍結したあと、減圧下超音波を
照射しながら糖液に浸漬することを特徴とする果菜類へ
の糖液含浸法。
4. A method of impregnating fruit vegetables with a sugar solution, which comprises immersing the fruit vegetables in a sugar solution while irradiating ultrasonic waves under reduced pressure after freezing.
【請求項5】 果菜類を超音波照射しながら糖液に浸漬
することを特徴とする果莱類への糖液含浸法。
5. A method for impregnating a fruit juice with a sugar solution, which comprises immersing the fruit vegetables in a sugar solution while irradiating ultrasonic waves.
【請求項6】 果菜類を減圧下超音波照射しながら糖液
に浸漬することを特徴とする果菜類への糖液含浸法。
6. A method for impregnating a fruit or vegetable with a sugar solution, which comprises immersing the fruit or vegetable in a sugar solution while irradiating ultrasonic waves under reduced pressure.
JP12674094A 1994-04-28 1994-04-28 Method for impregnating fruit vegetables with sugar liquid Pending JPH07289160A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12674094A JPH07289160A (en) 1994-04-28 1994-04-28 Method for impregnating fruit vegetables with sugar liquid

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12674094A JPH07289160A (en) 1994-04-28 1994-04-28 Method for impregnating fruit vegetables with sugar liquid

Publications (1)

Publication Number Publication Date
JPH07289160A true JPH07289160A (en) 1995-11-07

Family

ID=14942736

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12674094A Pending JPH07289160A (en) 1994-04-28 1994-04-28 Method for impregnating fruit vegetables with sugar liquid

Country Status (1)

Country Link
JP (1) JPH07289160A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1076476A (en) * 1996-07-30 1998-03-24 Rittal Werk Rudolf Loh Gmbh & Co Kg Assembly tool
JP2008073011A (en) * 2006-09-25 2008-04-03 Komori Baisendo:Kk Method for producing pasty fruit flesh
JP2011217633A (en) * 2010-04-06 2011-11-04 Kabaya Shokuhin Kk Peel food preserved in sugar and method for producing the same
JP2014076025A (en) * 2012-10-12 2014-05-01 Minami-Shinshu Kashikobo Co Ltd Astringent persimmon processed food and manufacturing method thereof
WO2017094281A1 (en) * 2015-12-02 2017-06-08 マルハニチロ株式会社 Method for manufacturing softened food by ultrasound
JP2017104126A (en) * 2015-12-02 2017-06-15 マルハニチロ株式会社 Method for manufacturing food with reduced adhesiveness by ultrasound
CN113180098A (en) * 2021-06-02 2021-07-30 渤海大学 Preparation and application of secondary refrigerant for ultrasonic fruit and vegetable dipping and freezing
JP2024035681A (en) * 2022-09-02 2024-03-14 広島県 Method for producing food processing material and method for producing processed food

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1076476A (en) * 1996-07-30 1998-03-24 Rittal Werk Rudolf Loh Gmbh & Co Kg Assembly tool
JP2008073011A (en) * 2006-09-25 2008-04-03 Komori Baisendo:Kk Method for producing pasty fruit flesh
JP4657182B2 (en) * 2006-09-25 2011-03-23 株式会社小森梅選堂 Method for producing pasty pulp
JP2011217633A (en) * 2010-04-06 2011-11-04 Kabaya Shokuhin Kk Peel food preserved in sugar and method for producing the same
JP2014076025A (en) * 2012-10-12 2014-05-01 Minami-Shinshu Kashikobo Co Ltd Astringent persimmon processed food and manufacturing method thereof
WO2017094281A1 (en) * 2015-12-02 2017-06-08 マルハニチロ株式会社 Method for manufacturing softened food by ultrasound
JP2017104126A (en) * 2015-12-02 2017-06-15 マルハニチロ株式会社 Method for manufacturing food with reduced adhesiveness by ultrasound
JP2017121230A (en) * 2015-12-02 2017-07-13 マルハニチロ株式会社 Method for manufacturing food with reduced adhesiveness by ultrasound
CN113180098A (en) * 2021-06-02 2021-07-30 渤海大学 Preparation and application of secondary refrigerant for ultrasonic fruit and vegetable dipping and freezing
JP2024035681A (en) * 2022-09-02 2024-03-14 広島県 Method for producing food processing material and method for producing processed food

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