JPH0154012B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a banana processing method, and particularly to a banana processing method that can remove the astringency from unripe bananas and completely ripen them.

An object of the present invention is to provide a method for removing astringency and ripening bananas, which can be carried out without taking out the bananas from the packaging box, and in which the ripeness of the processed bananas is extremely good. It is something.

Another object of the present invention is to provide a novel method for removing astringency and ripening bananas, which allows the completion period of ripening to be adjusted as necessary.

Furthermore, another object of the present invention is to store ripened bananas in a cold place such as the vegetable storage compartment of a household refrigerator for a relatively long period of time without causing any discoloration of the skin due to so-called "chilling". The purpose of the present invention is to provide a method for removing astringency and ripening bananas that can maintain their freshness.

Some fruits are harvested after reaching appropriate ripeness and can be eaten immediately, while others are harvested when they have reached horticultural harvest ripeness and are subjected to appropriate astringent removal and ripening processing. However, bananas are a typical fruit of the latter type, that is, fruits that are harvested when they reach horticultural harvest ripeness and are artificially subjected to additional ripening processing. As an effective method for removing astringency and ripening by performing these ripening processes, the present inventor immersed bananas in an aqueous solution of absolute ethanol as described in Japanese Patent Publication No. 56-33055. After that, we developed a method of proceeding with ripening in a ripening processing chamber that maintains a predetermined temperature, and it has come to be used by many people. However, in these known methods, bananas must be taken out one by one from a box, which is a packaging container, immersed in a processing solution, put back into the box, and then piled up appropriately in a processing room before being subjected to ripening treatment. The work is complicated, and there is also a sanitary problem in that troubles are likely to occur due to the inhalation of vaporized gas from the spraying of the processing solution and the gas that fills the room due to the breathing of the bananas.

The present invention attempts to deal with these problems, and by completing the invention described below, the above-mentioned problems can be completely solved.

That is, in the present invention, packaging boxes containing immature bananas are stacked in a processing chamber with their lids closed, and then a small amount of water is sprinkled into the processing chamber to increase humidity, the processing chamber is sealed, and then the packaging boxes are stacked. The bananas inside are heated and ripened for a predetermined period of time, and when the pulp reaches a certain temperature, the processing chamber is opened and evacuated, and then an ethanol solution is added to the atmosphere inside the processing chamber, which has been moistened by sprinkling water in the same manner as above. After spraying toward the ceiling of the processing chamber, the processing chamber is sealed again, and after a predetermined period of time, the processing liquid floating in the processing chamber is sequentially absorbed into the bananas while being circulated through the processing chamber by rotating a fan. A method for ripening bananas to remove astringency, which is characterized by allowing the bananas to stand for a certain period of time to advance the ripening process to remove astringency, and then adjusting the temperature in the processing chamber after the predetermined period of time has elapsed to adjust the time for taking the banana out of the room to a desired time. It is.

Hereinafter, specific examples of the present invention will be explained in detail.

First, the bananas to be ripened (unprocessed bananas called All Green) are stacked in their packaging boxes in the ripening processing room. In this case, the boxes are stacked using any stacking method such as brickwork or pallet stacking, but the lids are not opened and the boxes remain packed. When the bananas stored in the processing room are finished being stored, a small amount of water is sprinkled on the ceiling, walls, and banana boxes of the processing room to increase the humidity in the processing room. This water sprinkling is effective in raising the temperature of bananas that have been cooled in the hold. When watering is finished, the door to the processing room is sealed and the temperature of the processing room is maintained at approximately 18°C to raise the temperature of the pulp. (In this case, in order to keep the temperature uniform in each part of the room, the inside of the room is circulated by rotating fans.) This heating and ripening is carried out for about two days after storage, depending on the quality of the bananas. After being heated for about two days after entering the warehouse, the door to the processing room is opened to ventilate the room. After the ventilation of the processing room has been completed, the ventilation by the fan is stopped, and water is then sprayed to cover the entire ceiling, walls, and banana boxes in the same manner as described above. Next, a sprayer sprays a machining liquid based on anhydrous ethanol (for example, 55% ethanol) into the machining chamber after watering.
Spray an aqueous alcohol solution (~90% alcohol mixed with 45%~10% water). In this case, the processing liquid consisting of anhydrous ethanol is sprayed toward the ceiling of the processing chamber. When the spraying of the machining fluid is finished, the door of the machining chamber is sealed, and after about two hours, the fan is rotated again. The rotation of this fan has the effect of gradually volatilizing the ethanol melted in the water sprinkled indoors and making it adhere to and absorb into the bananas. By absorbing this volatilized ethanol, the bananas are fermented and astringent. It is possible to promote the progress of ripening. The above-mentioned rotation of the fan is continued for 30 to 60 hours until the processing chamber is opened to complete the astringency removal and ripening, and after completion, the process is carried out by known means. In addition, if you want to adjust the temperature of the processing room depending on the sales of the product, you can delay the fermentation and ripening of the bananas by lowering the temperature of the processing room. On the other hand, if you want to speed up the ripening of bananas by spraying a small amount of ethylene gas into the processing room, you can speed up the ripening of bananas by about 1 to 2 days. As a concrete means of this adjustment, if the temperature of the green chip is gradually lowered by 1.5 to 2 degrees Celsius every 2 to 3 hours and kept at around 10 degrees Celsius and ventilated about twice a day, the so-called "cold-pulling" state will occur. It is possible to adjust the day for leaving the room for about a week without causing problems.

The above-mentioned processing fluid containing ethanol as a main ingredient can also be used by mixing a small amount of Western liquor (brandy or other brewed or distilled Western liquor) or an ethanol solution flavored with an appropriate flavoring agent. In this case, excellent effects can be exerted on improving the taste of the processed banana as it ripens, as well as improving the aroma of the banana. The mixing ratio of the above solution is 20 to 20 to ethanol solution.
A ratio of 30% was found to be good as a result of experiments.

The features of the present invention configured as described above are as follows.

(1) Unlike the "basement gas heating method," which is a conventionally known method and the most common method for removing astringency and ripening, the carbon dioxide gas generated from bananas is removed as a result of ripening in a processing room without ventilation. Therefore, it has an excellent effect of inhibiting color development, delaying the color development of the skin, and promoting only the removal of astringency and ripening of the fruit pulp.

(2) When using the conventional method, the heat retention temperature after ripening
If the temperature is lower than 12.5-13℃, the so-called "cold" phenomenon occurs, which tends to cause discoloration of the banana skin, and it was necessary to adjust the date of storage for about three days at most without reducing the product value. According to this method, it is easy to make adjustments for about a week without causing "cold weather," and there are advantages in that planning and adjustment in terms of sales can be easily carried out. Another feature is that even when consumers store aged processed products in the vegetable compartment of their home refrigerators, they do not change color and can be kept fresh for a relatively long period of time.

(3) The above-mentioned invention (Tokuko Showa
Even in the case of No. 56-33055), the chemical processing required complicated operations such as immersing the bananas one by one in the processing liquid or taking out the packed bananas from the packaging box, but the present invention eliminates these steps. This work could be completely omitted, and the impact of labor costs associated with this work on the sales price could be completely saved.

(4) In the present invention, water is sprinkled into the processing chamber to help adjust the humidity in the processing chamber and absorb processing liquid into the bananas, so the work is extremely simple, and humidity control etc. It has the excellent effect of not only being able to perform the process accurately but also allowing the processing liquid to be completely absorbed into the bananas.

(5) Since the processing does not require any skill, even a trader without special skills can easily obtain excellent astringent-free ripened bananas.

Claims (1)

[Claims] 1. Stack packaging boxes containing unripe bananas in a processing chamber with their lids closed, then sprinkle a small amount of water inside the processing chamber to increase humidity, seal the processing chamber, and then remove the bananas in the packaging boxes. When the pulp reaches a certain temperature by heating and ripening for a predetermined period of time, the processing chamber is opened to evacuate the fruit, and then an ethanol solution is added to the atmosphere inside the processing chamber, which has been moistened by sprinkling water in the same manner as above. After spraying towards the ceiling of the processing chamber, the processing chamber is sealed again, and after a predetermined period of time has elapsed, the processing liquid floating in the processing chamber is circulated by the rotation of the fan and the processing liquid floating in the processing chamber is sequentially absorbed by the bananas for a fixed period of time. A method for ripening bananas to remove astringency, which is characterized by allowing bananas to ripen to remove astringency, and then adjusting the temperature in a processing chamber after a predetermined period of time to adjust the time for taking them out of the room to a desired time.