JPS5889139A - Processing treatment of fruits - Google Patents
Processing treatment of fruitsInfo
- Publication number
- JPS5889139A JPS5889139A JP56181046A JP18104681A JPS5889139A JP S5889139 A JPS5889139 A JP S5889139A JP 56181046 A JP56181046 A JP 56181046A JP 18104681 A JP18104681 A JP 18104681A JP S5889139 A JPS5889139 A JP S5889139A
- Authority
- JP
- Japan
- Prior art keywords
- fruit
- fruits
- processing treatment
- present
- sugar solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】 本発明は果実、特にバナナ、パインアップル。[Detailed description of the invention] The present invention relates to fruits, especially bananas and pineapples.
リンゴ等の実の締つ九果実に適用される加工処理方法に
関するものである。This invention relates to a processing method applied to ripe fruits such as apples.
従来リンゴは生のままで供食されているが、台湾におい
て大量に生産されるバナナとパインアップルは貯薦と運
送の便を計るため、かなりの量は加工された状態で市場
に供給されている。Traditionally, apples are eaten raw, but bananas and pineapples, which are produced in large quantities in Taiwan, are supplied to the market in a processed state to facilitate storage and transportation. There is.
その多くは単に日干し乾燥又は冷凍乾燥されたものであ
るから、実が硬く、そのため口当りが悪いし、又味覚に
おいても余り好しいものではなかった。Most of them are simply sun-dried or freeze-dried, so the fruit is hard and has a bad taste, and is not very pleasant to the taste.
本発明は上記の果実を加工処理し、体積の膨張し友、長
期保存に耐えうる珍味かつ噛み答えのいい加工果実を提
供するものである。The present invention processes the above-mentioned fruit to provide a processed fruit that expands in volume, can withstand long-term storage, has a delicacy, and has a good texture.
本発明は冒頭に述べるように、バナナ、ノ（インアップ
ル、リンゴ等の実のしまった果実に等しく適用されるも
のであるが、実施例では）（ナナを対象にした加工処理
法に限定して本発明の詳細な説明する。又、処理工程の
大要は添付されたブロックフローシートに示したとおり
である。As stated at the beginning, the present invention is equally applicable to fruits with closed fruits such as bananas, apples, apples, etc., but the present invention is limited to processing methods targeting bananas (in the examples). The present invention will now be described in detail.The outline of the processing steps is as shown in the attached block flow sheet.
実施例
１、整理工程
成熟したバナナの皮をむき、実の表面に軽く付着してい
る繊維状物を取り除いた後、ナイフで縦方向に半割・す
し、三片の対象形の半割り実を得る。この際、もし芯部
に黒ずんだものがあれば、ついでに取り除く。Example 1, Sorting process After peeling the mature banana and removing the fibrous material lightly attached to the surface of the fruit, halve it lengthwise with a knife to make sushi and three pieces of symmetrical halved fruit. get. At this time, if there is any dark matter on the core, remove it at the same time.
２、浸漬工程
上記工程の半割り実を室温に保持した飽和糖液中に静止
状態で４〜８時間浸漬する。この際、果実内の水分は滲
透圧の差で糖液中に徐々に移行し、含水率が６０％左右
に達した時点で、糖液よりすくい揚げる。この時、果実
の表層は色素の一部溶出により、元来の淡黄色から乳白
色に転じる。2. Soaking process The half-split fruit from the above step is soaked in a saturated sugar solution kept at room temperature for 4 to 8 hours in a static state. At this time, the water in the fruit gradually moves into the sugar solution due to the difference in osmotic pressure, and when the moisture content reaches 60%, it is scooped out from the sugar solution. At this time, the surface layer of the fruit changes from its original pale yellow color to a milky white color due to partial elution of the pigment.
３、水洗工程
冷水又は温水により、果実の表面に付着する糖液を、好
ましくはスプレーによって洗い落し、ついで水切りをす
る。この工程により、べとついた表面が爽やかになり、
指で触れた時、粘り感がない状態となる。3. Washing process The sugar solution adhering to the surface of the fruit is washed off with cold or hot water, preferably by spraying, and then drained. This process refreshes the sticky surface.
When you touch it with your fingers, it doesn't feel sticky.
４、増圧−減圧工程
上記の工程を得た果実を、ステンレスの皿に互に重なら
ない状態で放置し、棚段を備えた密閉容器に装入する。4. Pressure increase-depressurization step The fruits obtained in the above steps are left in a stainless steel dish without overlapping each other, and then placed in a closed container equipped with shelves.
上記容器は、前面は扉とし、後側面は開閉パルプを介し
て真空ポンプに直結する真空槽に連結される。上記密閉
槽内の温度を約８０〜９５℃に保持し、約１０分間経過
すれば、槽内の気圧が常圧より約１．５〜２気圧に上昇
する。この間、真空ポンプを作動し、真空槽内を真空に
近い状態に保持する。密閉槽内の圧力が上記範囲に達し
た時、開閉バルブを全開し、密閉槽内の圧力を急激に下
降せしめる。ついでこの状態で約４時間真空吸引を行い
、果実の含水分を２〜５％程度まで下げる。上記圧力の
急減の際、果実は膨張し、本来より長さ、径ともに約３
０−５０％増加する。The container has a door on its front side, and a vacuum tank directly connected to a vacuum pump on its rear side via an openable pulp. The temperature inside the sealed tank is maintained at about 80 to 95°C, and after about 10 minutes, the air pressure inside the tank rises from normal pressure to about 1.5 to 2 atmospheres. During this time, the vacuum pump is operated to maintain the inside of the vacuum chamber in a near-vacuum state. When the pressure inside the closed tank reaches the above range, the on-off valve is fully opened to cause the pressure inside the closed tank to drop rapidly. Next, vacuum suction is applied in this state for about 4 hours to lower the moisture content of the fruit to about 2 to 5%. When the above pressure suddenly decreases, the fruit swells and becomes about 3 cm longer and wider than it originally was.
Increase by 0-50%.
５、コンデショニング工程
密閉槽から取り出した果実は、かなりの高温（約（イ）
℃）にあるので、これを急激に常温下に曝した場合、冷
却と共に空気中の水分を吸収して著しい委縮を起す。こ
の委縮を防止し、膨張した製品を得るために、この工程
は非常に大事である。従って、密閉槽から取り出した果
実を、温度約加〜３０％の除温又は乾燥室に常温で約１
〜２時間放置し、完全に冷却した後に製品を取り出す。5. Conditioning process The fruits taken out of the sealed tank are heated to a fairly high temperature (approx.
℃), so if it is suddenly exposed to room temperature, it will cool down and absorb moisture from the air, causing significant atrophy. This step is very important in order to prevent this shrinkage and obtain a swollen product. Therefore, the fruit taken out from the airtight tank is heated to about 30% of the temperature or placed in a drying room at room temperature for about 1 hour.
Leave for ~2 hours and remove product after cooling completely.
上記の処理工程によって得られた製品は、乳白色の表層
を有し、かつ膨張して嵩高となっているから、噛±心地
がよく、口に含んだ際溶けるような好ましい感触が得ら
れ、又元来の風味金保ち、長期の保存にもよく耐え得る
ので、商品価値が高まる。The product obtained by the above treatment process has a milky white surface layer and is swollen and bulky, so it is pleasant to chew and has a pleasant texture that melts in the mouth. It retains its original flavor and properties and can withstand long-term storage, increasing its commercial value.
尚、本発明製品を数週間空気中に放置及び密封状態で一
年間保存してみたが、表面と風味に何んら変質が起き表
かった。Although the product of the present invention was left in the air for several weeks and stored in a sealed state for one year, no deterioration occurred in the surface or flavor.
なお、上記第２．工程の糖液は、使用回数の増加につれ
て濃度が低くなるが、これを加熱によって水分を蒸発せ
しめ所定の濃度に戻した後、再使用に供することができ
るので糖液の浪費が全く表い。又、過度に使用した、い
わゆる老化した糖液は、その中に溶出した果実の香素及
びフルクトースが含まれているので、菓子やノくン類の
添加物としても使用できる。In addition, the above 2. The concentration of the sugar solution in the process decreases as the number of times it is used increases, but after heating it to evaporate the water and return it to a predetermined concentration, it can be reused, so there is no wastage of the sugar solution. In addition, the so-called aged sugar solution that has been used excessively contains eluted fruit aromas and fructose, so it can also be used as an additive for sweets and snacks.
本発明は、パインアップル及びリンゴにも同様の加工処
理を行ったと午ろ、何れも従来にない珍品を得ることが
できた。In the present invention, when pine apples and apples were processed in the same way, unusual products that were not available in the past could be obtained.
尚添付図面は本発明の加工処理工程の順序を示スプロッ
クフローシートであり、符号１は原料、２は整理工程、
３は浸漬工程、４は水洗工程、５は増圧工程、６は減圧
工程、７はコンデショニング工程、８は加工処理済製品
である。The attached drawing is a block flow sheet showing the order of the processing steps of the present invention, where 1 is the raw material, 2 is the organizing process,
3 is an immersion process, 4 is a water washing process, 5 is a pressure increase process, 6 is a pressure reduction process, 7 is a conditioning process, and 8 is a processed product.
図面は本発明の加工処理工程の大要を示すフ。 ロックフローシートである。 The drawings show an overview of the processing steps of the present invention. This is a rock flow sheet.
Claims (2)
定の脱水を行わしめた後、順次水洗−増圧−コンデシ目
二ング工程を行うことを特徴とする含水率２〜５％の膨
張果実の加工処理法。(1) A method with a moisture content of 2 to 5%, characterized by immersing mature fruit in saturated semen, dehydrating it to a specified level, and then sequentially carrying out the steps of washing with water, increasing pressure, and condensing. Processing method for expanded fruit.
ある上記特許請求範囲第１項記載の方法。(2) The method according to claim 1, wherein the fruit is a banana, pineapple, or apple.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56181046A JPS5889139A (en) | 1981-11-13 | 1981-11-13 | Processing treatment of fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56181046A JPS5889139A (en) | 1981-11-13 | 1981-11-13 | Processing treatment of fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5889139A true JPS5889139A (en) | 1983-05-27 |
Family
ID=16093817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56181046A Pending JPS5889139A (en) | 1981-11-13 | 1981-11-13 | Processing treatment of fruits |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5889139A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018526347A (en) * | 2015-08-03 | 2018-09-13 | エルヴェエムアッシュ ルシェルシュ | Peelable cosmetic composition comprising candied citrus fruit pieces |
-
1981
- 1981-11-13 JP JP56181046A patent/JPS5889139A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018526347A (en) * | 2015-08-03 | 2018-09-13 | エルヴェエムアッシュ ルシェルシュ | Peelable cosmetic composition comprising candied citrus fruit pieces |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2420517A (en) | Dehydration of foods by means of hydrophilic liquids | |
| US5227183A (en) | Process for preparing dehydrated aromatic plant products and the resulting products | |
| JPH0284129A (en) | Dry food of fruit and vegetable | |
| US3365309A (en) | Process for preparing dehydrated fruits | |
| Vazquez et al. | Grape drying in a pilot plant with a heat pump | |
| US4242365A (en) | Process for producing fried banana slices | |
| US6090433A (en) | Leguminous snack food and process of making the same | |
| US3962355A (en) | Method of producing dehydrated fried snack food from apples | |
| US4364968A (en) | Process for preparing a dried grape product | |
| US3645752A (en) | Method of making stabilized impregnated peanuts | |
| KR101762371B1 (en) | Preparing method for sugared bulbs and sugared bulbs thereof | |
| US2895836A (en) | Method for preparing unsulphured dehydrated fruits | |
| US2192273A (en) | Banana product and banana drying process | |
| US2718470A (en) | Process for food preservation | |
| JPS5889139A (en) | Processing treatment of fruits | |
| KR101512999B1 (en) | Method for Producing Dried Mandarin with Sugaring | |
| US2907660A (en) | Pork rind cooking process | |
| US3425848A (en) | Osmotic dehydration of coated foods | |
| US2653875A (en) | Method of preparing peanuts and the product resulting therefrom | |
| KR100362015B1 (en) | Manufacturing method of dry apple cake | |
| JPH0262210B2 (en) | ||
| US2917745A (en) | Coconut treating process and product | |
| US3386838A (en) | Process for the production of partially dehydrated fruits especially of the genus musa | |
| US2979412A (en) | Preparation of dehydrated fruit having the characteristics of sun-dried fruit | |
| JP2759396B2 (en) | Method for producing fruit or vegetable snacks |