JP3496019B2 - Coloring method of cherry and manufacturing method of colored cherry packaging. - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for coloring cherry blossoms and a method for producing container-packaged products such as bottled or canned cherry blossoms.

[0002]

2. Description of the Related Art Conventionally, there have been two methods for coloring cherry blossoms in bottled or canned products: in-tank dyeing method in which cherry blossoms are dyed and then packed in a container; There are two methods, roughly divided into law. As the former in-tank dyeing method, a well-known method has long been to put cherry blossoms in a dyeing solution using a synthetic dye such as erythrosine or phloxine and heat-dye it.
In recent years, methods for dyeing with natural pigments such as anthocyan pigments and carotenoid pigments such as cochineal pigments and lac pigments have become popular.

Further, as an in-can dyeing method, cherry peach is filled in a container together with a dyeing solution containing an acid such as lac dye, alum, L-ascorbic acid and phosphoric acid, deaerated, sealed, and then heated to a can. Method for dyeing cherry blossoms in the plant (Patent 271
No. 1408) or cherry stuffed meat, glucono delta kraton, food dye red No. 3 and other additives are added, and deaeration, sealing and sterilization steps are carried out to dye the cherry in a can (Japanese Patent Publication No. 46-39053). In addition, there is a method of immersing cherry blossoms in a coloring solution, dyeing by heating under reduced pressure and heating at the time of dipping (JP-A-2-291242).

[0004]

As described above, the conventional in-tank dyeing method can perform uniform and reliable dyeing, but the in-tank dyeing step is required before the meat filling sterilization step, and the work is complicated accordingly. However, the in-can dyeing method does not require a new dyeing step because it can be dyed at the same time as the heat sterilization step. The unevenness causes many cracks and cracks, and dyeing tends to cause aggregation and unevenness of dyes. However, both the in-tank dyeing method and the in-can dyeing method are soaked in a dyeing solution and only the surface is dyed, so the coloring principle is common, so both methods have good color and color tone, There is almost no flavor, and the meat quality becomes soft, and there is a common problem that the quality deteriorates, such as cracks and cracks in the form.

As a result of research aimed at eliminating such difficulties, the present invention has developed a substitution method coloring method in which a coloring solution is forcibly infiltrated into the flesh of cherry to replace by coloring under reduced pressure. In this way, it is intended to provide a coloring method with good quality such as cherry flavor, meat quality and morphology.

[0006]

SUMMARY OF THE INVENTION The present invention has been conceived of forcibly invading and substituting a coloring solution into the flesh of cherry by a reduced pressure treatment.

The first invention to obtain a patent is to immerse cherry in a coloring solution placed in a vacuum kettle, and subject the inside of the kettle to decompression for a necessary time to allow the pigment to soak into the cherry for coloring. In the method, the colored solution placed in a vacuum kettle is pre-warmed to a liquid temperature of 35 to 70 ° C. and washed therein.
Put the raw peaches that have undergone pre-treatment such as destemming, de-steming, and sorting so as to be submerged in the liquid, and set the whole temperature to 30-40 ° C.
Pressure in the kettle is -400 to -700 mmH for 10 to 60 minutes.
It is a method of coloring cherry blossoms, which comprises subjecting the cherry blossoms to a dye so as to be colored by performing a reduced pressure treatment so as to be g / cm ² .

[0008]

The coloring solution is a mixture of water, a pigment preparation, a saccharide such as sugar and a coloring aid. The addition of sugar is to prevent the water-soluble component from flowing out from the cherry by making it a BRIX solution having the same sugar content as the cherry. The sugar may be any sugar as long as it is used for processed foods,
It may be glucose, granulated sugar, maltose, sucrose, sorbitol, maltitol, xylol and the like.

It is desirable to use natural pigments such as carminic acid (cochineal) and laccaic acid in the pigment preparation, but it goes without saying that synthetic pigments such as erythrosin and furoshikin may be used. Coloring aids include, for example, dye stabilizers such as alum (potassium aluminum sulfate, aluminum ammonium sulfate), reducing agents such as L-ascorbic acid and its salts, and pH adjustments such as citric acid, tartaric acid, and gluconodeltalactone. It is a combination of an agent, a sparingly soluble calcium compound such as calcium carbonate, calcium sulfate, and tricalcium phosphate. It goes without saying that the coloring aids are not limited to the above-exemplified combinations as long as they are existing ones.

The color temperature of the coloring solution is preheated to 35 to 70 ° C., and the temperature of the coloring solution when cherry is put is 30 to 40.
The temperature is adjusted to ℃ when the liquid temperature is 40 ℃ or higher.
This is because the color often changes such as darkening of the pigment, so that it is avoided as much as possible. Further, if the liquid temperature is set to 30 ° C. or lower, the pulp of cherry blossoms will be tightened, and the efficiency of the colored solution soaking into the pulp will be prevented from decreasing.

Since the coloring solution is forcedly invaded and replaced in the pulp by the reduced pressure treatment, not only the coloring but also the coloring is performed.
Since sugars and the like also enter the pulp, it is possible to prevent the deterioration of quality by minimizing the elution of water-soluble components and flavor components. This is a major feature of the present invention. The pressure in the vacuum oven was set to -400 to -700 mmHg / cm ² so that this range allows the colored solution to penetrate without changing the meat quality of the cherry flesh as much as possible and elute the nutrients in the flesh as much as possible. This is because

As a method of immersing cherry blossoms in a coloring solution,
For example, put cherry blossoms in a basket so that the raw materials do not float up during the treatment so that they are submerged in the coloring solution. Is desirable.

A second invention to be patented is to put a coloring solution in a vacuum kettle and preheat it so that the temperature of the solution is 35 to 70 ° C. The raw cherry peach which has been subjected to pretreatment such as sorting is immersed in the liquid so that the whole temperature is adjusted to 30 to 40 ° C, and the pressure in the pot becomes -400 to -700 mmHg / cm ² . By applying such a reduced pressure treatment for 10 to 60 minutes, the pigment is soaked into the flesh of the peach and colored, and then the colored peaches in the container are filled with meat and then poured, deaerated, sealed, and sterilized. A method for producing a package of colored cherry peaches, which comprises:

The container used here is preferably a can, a bottle, a synthetic resin pouch, or any other container having a hermeticity.

[0016]

EXAMPLES The present invention will be described in detail below based on examples. The present invention is a method for coloring cherry blossoms by a replacement method and a method for producing a packaged product using the coloring method.

<Example 1> Coloring is performed by a substitution method using a vacuum kettle. First, the coloring solution prepared as follows is heated in a pot to raise the liquid temperature to 35 ° C to 70 ° C, into which the washed, de-seated, and de-decreased cherries are put, and the basket with the lid is put, The whole temperature is set to 30 to 40 ° C, and -400 to-
A pressure reduction treatment is performed at 650 mmHg / cm ² for 10 to 60 minutes, and a coloring solution is introduced into the pulp to color the pulp.

(Processing conditions) Decompression degree 400-650 mmHg / cm² Time 10-60 minutes

(Preparation of colored solution) Water 100 Pigment preparation 1-0.1 Sugar 1 Coloring aid 1-0.5

(Dye preparation) Laccaic acid 12% L-tartaric acid 40% Citric acid 15% Aluminum potassium sulfate 15% Sodium dihydrogen phosphate 15% Calcium hydroxide 3% (Calcium carbonate 3%)

(Coloring aid) Gracono delta lactone 38% Sodium carbonate (crystal) 5% Citric acid (anhydrous) 2% L-sodium ascorbate 5% Calcium nitrate 5% Calcium lactate 5% Food material 40%

[0022]

[Table 1]

Example 2 A method for producing canned cherries can be described as Example 2.

(A) Pretreatment step Raw materials such as cherry blossoms are washed with running water or shower to remove and sort unqualified products such as putrefaction, pests, immature fruits, etc., and then destemmed while moving, and then size selection. In addition, the extirpation is performed by using an extirpation machine.

(B) Coloring step Coloring is performed by a replacement method. First, a coloring solution is prepared. This is 400 kg of water, 4 kg of dye preparation (using the same dye preparation of Example 1), about 800 g of sugar (1 BX
Set to 5 degrees. ) And 2 kg of the coloring aid are mixed and stirred to obtain a coloring solution.

Next, the adjusted coloring solution was placed in a vacuum vessel, warmed to a liquid temperature of 55 ° C., and 100 kg of the pretreated cherry was placed therein, and the total temperature was 40 ° C.
To The cherry is put in a basket so that the raw material does not float up during the processing, and the lid is closed so that the whole basket is submerged in the liquid.

Next, the pressure in the vacuum chamber is -400 to -70.
The pressure was reduced to 0 mmHg / cm ² , and the treatment was continued for 30 minutes in this state. In this way, the coloring solution was infiltrated into the flesh of cherry to be colored.

(C) Storing in container The canned product is prepared by filling cherry canned meat into a can and then injecting, deaerating, sealing and sterilizing. Specifically, 1
After filling 1800 g of colored cherry peach per can with meat, an infusion sugar solution is poured. The infused sugar solution is 100 kg of water and 28 k of sugar.
g (injection sugar content BX22 degree), citric acid 210 g (2 g target per can), finishing target (BX18 degree, PH3.6, total content 3000 g, solid amount 1700 g).

Degassing is carried out by a heating degassing method using a degassing box, and winding is carried out at normal pressure. Then, sterilize using a rotary sterilizer / cooler, and then lower the product temperature as quickly as possible to a temperature near body temperature. This process is a process that is almost universally used in the past.

(2) Results Canned cherries prepared by coloring by the conventional in-can dyeing method as in the example, and cherries prepared by stuffing or winding with meat after coloring by the substitution method according to this example. We compared the results with canned food and summarized the opinions of 20 panelists regarding items such as iris, flavor, meat quality, and form. as a result,
The cherry blossoms produced according to this example had a hard meat quality and had a flavor and a freshness as compared with the conventional ones, and the evaluation when eaten was very good. Also, regarding the fruit cracking phenomenon, the number of the examples was obviously smaller. However, the color was lighter in this example, and the conventional dyeing method was similar in appearance to the natural color, which was good.

Claims (2)

(57) [Claims] 1. A method of coloring cherry blossoms in which cherry blossoms are immersed in a coloring solution placed in a vacuum kettle, and the interior of the kettle is depressurized for a required time to allow the pigments to soak into the cherry blossoms for coloring. The solution is pre-warmed to a liquid temperature of 35 to 70 ° C., and the raw material peaches that have been pretreated by washing, deceasing, de-heartening, and sorting are put in the liquid so as to be submerged, and the total temperature is 30 to Adjust the pressure in the pot to 40 ° C for 10 to 60 minutes.
A method for coloring cherry blossoms, which comprises subjecting the cherry blossoms to the coloring by soaking the pigments in a reduced pressure so as to be 400 to -700 mmHg / cm ² and coloring. 2. A colored solution is put in a vacuum kettle and the temperature of the solution is 3
After pre-warming to 5 to 70 ° C, pre-treatment such as washing, destemming, de-steming, and sorting, soaked raw cherry into the liquid so that the whole temperature is 30- Adjust the pressure to 40 ° C and the pressure inside the kettle is -400 to -700m.
By depressurizing the mixture to mHg / cm ² for 10 to 60 minutes, the pigment is soaked into the flesh of the peach and colored, and then the colored peach in the container is stuffed.
A method for producing a package of colored cherry peaches, which comprises injecting liquid, deaeration, sealing, and sterilizing treatment.