JPH0342861B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention collects fruits and vegetables, and sterilizes microorganisms such as pathogenic bacteria and mold that adhere to the surface of the fruits and vegetables in facilities such as sorting or low-temperature storage to prevent spoilage. It also concerns a method for improving shelf life and storage properties.

Traditionally, peaches, cantaloupe, and other fruits and vegetables are harvested by producers, carefully handled, placed in plastic containers or wooden boxes, and brought to a collection/shipment area or fruit sorting area, where they are sorted and packaged by grade. Although it is shipped to the market, it often spoils within a few days during the distribution process, such as at the market or at retail stores. This rotten fruit is particularly common in ripe fruit, but the symptoms are not visible at the time of shipment, making quality control impossible.

In other words, even if the product is of high quality and does not spoil, it has the disadvantage that it cannot be sold profitably because its price is determined based on the past rate of spoilage in the market. On the other hand, there were drawbacks for consumers as well, such as complaints that the fruits they bought spoiled quickly.

For the above reasons, fruits such as peaches and cantaloupes have traditionally been soft and delicious, but they have been avoided because they are easily perishable.

In addition, in recent years, low-temperature storage has become popular in order to temporarily store fruits that are harvested in concentrated quantities and control the amount shipped to prevent price crashes and stabilize them, as well as extend the sales period. Also, there was a drawback that items taken out of cold storage tend to spoil quickly.

Conventionally, the causes of rotten fruit have been bruise impressions that occur during the fruit sorting process at fruit sorting facilities, and damage to cargo during product shipping and transportation routes, and various improvement measures have been implemented, but rotten fruit We have not yet reached the point where we can prevent the occurrence of this problem.

Based on this, we focused on the possibility that the cause of rot may be caused by something other than the above, that is, it may be caused by disease bacteria and mold (hereinafter referred to as rot disease bacteria).
The results of a comparative test of items with and without rot bacteria were found to have extremely high rates of decomposition, while items without rot bacteria did not rot. In particular, peach blight occurs on ripe fruits and does not show any signs of disease at the time of harvest, but often rots in the market or retail store after being shipped, so it cannot be checked at the time of shipment. The same applies to cantaloupe shaft mold, epidermal mold, etc.

Conventionally, pest and disease control measures have been taken for fruits that are currently being cultivated, but sterilization measures have not been taken thoroughly for fruits that are eaten raw after harvest.

The present invention is a product that prevents the above-mentioned diseases and spoilage after shipping or low-temperature storage, improves shelf life (long shelf life), improves shelf life (improves yield), improves product value, and earns consumer trust. It was made for the purpose of being shipped as a.

It is generally known that spoilage of food can be prevented by heat sterilization.

However, the above-mentioned fruits and vegetables are raw foods, and their freshness is most important in terms of taste. In other words, heating and preserving the freshness of raw food have been ignored as being incompatible. In particular, there is a general perception that Japanese fruits are more perishable because they are softer and softer than foreign fruits.

The present invention is based on the results of various experiments conducted to resolve this contradiction, and the discovery that heating under certain conditions maintains the freshness of the raw material without reducing its freshness. It is.

In other words, it was developed based on the fact that rotting bacteria will not rot even if they are not completely sterilized unless they multiply, and it was invented after experiments confirmed that heat is effective in sterilizing rotting bacteria. It is.

The gist of the present invention is fruit vegetables (hereinafter referred to as fruits).
The fruit is sterilized by heat for a short period of time to the depth where the epidermis of the fruit is affected by rotting bacteria attached to the surface of the fruit, and then rapidly sterilized to the internal temperature of the fruit at a low temperature within the range where the fruit does not suffer from freezing or cold damage. This is a method to prevent spoilage by cooling and restoring the fruit.In this case, the cooling time does not have a negative effect on the fruit even if it is cooled for a long time after restoring.In fact, it has the effect of not accelerating the ripening speed (it can be controlled), and the fruit is stored. Contribute to sex.

In the present invention, from the time a large quantity of fruits are received at a collection/shipping site or a fruit sorting site until they are packed, packaged, and shipped, the fruits are sequentially delivered either as they are in a container or as individual pieces. Storage device (retention device) that accommodates (temporary storage) on a first-in, first-out basis
The equipment is divided from the inlet side to the outlet side into a heating block, a cooling block, and a draining block if necessary, and the inlet and the transfer passage between each block and the outlet are thermally insulated with a heat insulating curtain. This is a small room equipped with a device that heats only the outer surface of the fruit's epidermis (surface) very quickly and within an appropriate temperature range within an appropriate period of time without affecting the taste of the fruit. It has a relatively large capacity and is equipped with a device that allows the fruit to rapidly cool and bathe at a low temperature within a range that does not cause freezing or low-temperature damage for an appropriate period of time until it returns to the temperature before heating (surface body temperature), and if necessary, To provide a method for sterilizing fruits and preventing spoilage by passing the fruits through a draining step for drying them.

As the method of hot bathing in the heating block, a hot water shower method, a hot water bath immersion method, a saturated steam bath method, etc. can be used. Furthermore, a chlorine-based disinfectant such as sodium hypochlorite, which is used as an additive for food and a disinfectant for tap water, may be added to the hot shower or hot water tank to improve the sterilization effect. can.

As the cooling bath method in the cooling block, a cold water shower method, an immersion method using a cold water tank, a cold air bath method using cold air, etc. can be used. In the case of a cold air bath using cold air, it can also serve as a draining process. When using the shower or immersion method, a draining step is provided as the next step.

The transfer speed in each block is variable so that the processing time (residence time) can be controlled, and the processing time can be adjusted depending on the item.

The sterilization process of the present invention can be performed in a single facility without any connection with other facilities, but it may also be provided in conjunction with a low temperature storage or pre-cooling facility, or in conjunction with a fruit sorting facility and perform the sterilization process. can.

When related to low-temperature storage or pre-cooling facilities, it is used as a pre-process, and when installed in connection with fruit sorting facilities, sterilization equipment is installed in the pre-processing process of fruit sorting, and sterilization equipment is used in the process after sorting and sorting. In some cases, a processing device is installed.

When carrying out the process after sorting and sorting, a storage water tank should be provided in the fruit distribution section of the sorter, and the fruit should be directly discharged into the tank, temporarily stored, and then taken in predetermined amounts and transferred to the sterilization process. Furthermore, it is possible to pack and air immediately after sterilization and send it directly to a low-temperature storage or pre-cooling device.

When the sterilization device of the present invention has a relatively long (large) installation space, a hot water shower can be formed into a hot water immersion tank or a heating block consisting of a saturated steam chamber using a simple linear conveyance line. Next, a cooling block consisting of a cold water shower, a cold water immersion tank, or a cold air blowing chamber is formed, and if necessary, a draining block with an air blower, etc. installed at the end is formed, and the whole is transferred by a series of conveying devices. What is necessary is to use a device that is sterilized while sterilizing the product.

If the installation space is small, a device may be used that temporarily stores fruit three-dimensionally above or below each heating, cooling, and draining block, and sequentially delivers it on a first-in, first-out basis.

The drawings showing embodiments of the present invention will be described below.

Fig. 1 is a flowchart showing the outline of the present invention, and shows the cases in which fruits are transported one by one individually and in containers with numerous holes in the bottom, such as plastic containers, wooden boxes, or baskets. May be transported.

If the conveying means is a flat type, a net conveyor or the like is used to transport the heating block, cooling block, etc. from the feeding section.
In some cases, a single conveying body passes through the draining block to the delivery section (FIG. 2), and in other cases, a conveying device is provided for each block to transfer the blocks (FIG. 3). In the three-dimensional system, containers are placed on a trolley (frame) and circulated in multiple stages for each block.
In some cases, containers are transported within each block by a combination of stacking, unloading, and forward sliding (not shown).

The hot bath method for the heating block is as shown in FIG. 1, but any suitable method is used in consideration of various conditions such as the size of the block, the size of the installation space, the delivery method, and the means of transportation.

In a heating block, a hot bath is carried out at a temperature of about 40°C to 65°C for a period of about 5 minutes or less, and in a cooling block, a cold bath is carried out at a temperature of about 10°C or less for about 10 minutes to 20 minutes. It goes without saying that the temperature and time of hot and cold bathing will vary slightly depending on the transfer method, hot bathing, cold bathing method, and fruit type, but in the case of peaches, it is about 2 minutes at a temperature of 52°C to 57°C. Preferably, a warm bath and a cold bath at a temperature of 0°C to 5°C for about 15 minutes.

Furthermore, if a chlorine-based disinfectant such as sodium hypochlorite is added to the hot bath, the sterilization effect will be clearly improved. Since the chlorine content is gasified and evaporated by heat, it does not remain on the outer surface of the fruit.

It is preferable that the whole outer surface of the fruit be heated quickly in a short period of time, and that the temperature of the fruit should be rapidly cooled before the heating reaches the back side of the epidermis of the fruit, that is, the pulp part, so that the temperature of the fruit part does not rise. Make sure not to. For example, if you put your hand momentarily in a flame and then immediately put it in water, the downy hair will burn, but the skin of your hand will become slightly colder.

The draining block is a process for removing water droplets adhering to the surface of the fruit, and any method may be used as long as it removes water without damaging the fruit. Generally, the body temperature of a fruit is several degrees lower than the outside temperature, and water droplets adhering to its surface will not dry unless air is blown at a temperature below the absolute humidity at that body temperature. That is, it is necessary to blow air with moisture absorption ability. Therefore, the blowing of cold air here refers to the blowing of air capable of absorbing moisture, and it is sufficient if the air has an absolute humidity or less at a temperature equal to the body temperature near the surface of the fruit.
Generally, for the purpose of imparting low-temperature storage properties, it is preferable to drain the fruit using cold air at a temperature below the surface temperature of the fruit.

Below, FIGS. 2 to 4 will be explained. 1 is a heating block, 2 is a cooling block, and 3 is a draining block, which connects the fruits from the feeding section 4 to the feeding section 5.
Insulating curtains are provided at the inlet 6 leading to the block, the transfer passages 7 and 8 between the blocks, and the outlet 9 to isolate heat.
Various heat blocking means including air curtains are used for the heat insulating curtain.

In FIG. 2, a single net conveyor 10 is used as a transfer means from a feeding section 4 to a feeding section 5, and fruits can be transferred either individually or in containers. 11 is a hot water shower device, which is connected to a net conveyor 10 within the heating block 1.
Hot water at 52°C to 57°C or hot water to which sodium hypochlorite has been added is sprayed onto the conveying surface and the back side of the conveyed object upward from below the conveyor to give it a warm bath. Reference numeral 12 denotes a hot water receiver, and depending on the facility, it is possible to decide whether to use the water directly as waste water or to filter it and recycle it for use.

13 is a cold water shower device and cooling block 2
The hot water shower device is installed in the same way as the hot water shower device described above, and cold water of 0° C. to 10° C. is sprayed onto the fruits heated by the heating block 1 to give them a cold bath. Reference numeral 14 denotes a cold water receiver, and it is possible to choose whether the water is used as waste water or filtered and recycled for use. Reference numeral 15 denotes a cold air blower which blows air toward the conveying surface of the net conveyor 10 within the draining block 3 to remove water droplets adhering to the surface of the fruits. 16 is a water receptacle. The draining device of this draining block 3 is equipped with other fruit sorting facilities (citrus fruits).
The drying equipment used in
Publications such as Utility Model Publication No. 52-55397 and Utility Model Publication No. 52-55398) can also be used.

Needless to say, each block 1, 2, and 3 is surrounded by insulators, as well as a hot water receiver 12 and a cold water receiver 1.
4, it is natural to use a heat insulator to reduce heat loss.

Figure 3 shows a method of bathing in hot and cold baths by immersion, and 17 is a hot water immersion tank where the water temperature is 52℃~52℃.
It is heated and insulated to keep it at 57℃. Reference numeral 18 is a holding conveyor for holding down and immersing the fruit thrown in in bulk from the feeding part 4 under the water surface, and is configured to transfer the fruit while holding it in the water by keeping it half submerged under the water surface using a net conveyor or the like. Reference numeral 19 denotes a lifting conveyor, which pulls up the fruits from the water at the exit side of the hot water soaking tank 17 and transports them to the cooling block 2 for the next process.
The water is poured into a cold water immersion tank 10 provided at

The cold water immersion tank 20 is cooled to maintain the water temperature at about 0°C to 10°C. Reference numeral 21 is a holding conveyor that transfers the fruits while submerging them under the water surface, and is similar to the holding conveyor 18. Reference numerals 22 and 23 are overflow ports, and it is optional whether the overflow water, both hot water and cold water, is used as waste water or filtered and recycled. Reference numeral 24 denotes a draining conveyor, which is a net conveyor, the driven side of which is plunged into the cold water soaking tank 20 and tilted so as to pull up the fruit from the cold water, and the draining block 3 is horizontally moved from the point where it comes out of the cold water soaking tank 20. It extends to the delivery section 5.

The draining block 3 uses a cold air blower 15 to remove water droplets adhering to the fruits as in FIG.

FIG. 4 shows an example in which the transfer means is three-dimensional, which is suitable for processing a large amount with a small installation area. Reference numeral 25 denotes a multi-stage circulating conveyor device that transports and circulates fruit in multiple stages within each block, and a large number of frames for loading containers containing fruit are mounted as carts 26 at regular intervals. This multi-stage circulation conveyor device 25 was constructed in 1973.
Those disclosed in Japanese Patent Publication No. 18473 and Japanese Patent Publication No. 54-42098 can be used. Reference numeral 27 denotes a hot water shower device disposed between each stage of the cart 26 that transfers the water in multiple stages within the heating block 1.
Spray hot water at 52°C to 57°C to bathe the fruits in the container. As mentioned above, the trolley and the container have water holes in the bottom surface in the form of a drainboard or a net. 28 is a cold water shower device with a temperature of 0℃~
The fruit in the container is rapidly cooled by spraying cold water of about 10°C and given a cold bath. In the draining block, water droplets adhering to the surface of the fruit in the container are removed by the cold air blower 15, and the fruit is air-dried and sent out, as in the other examples.

In the present invention, as described above, the outer surface of the fruit is heated at 45°C to 65°C.
Preferably, the fruit is quickly heated for a short time at a temperature of 52°C to 57°C, followed by rapid cooling at a low temperature (approximately 0°C to 10°C) and then given a cold bath to eliminate pathogenic bacteria that have adhered to the outer surface of the fruit. , mold and other microorganisms are killed, spoilage-causing bacteria do not propagate, and fruits are prevented from spoiling from the time they are shipped to the time they are consumed through the market, gaining the trust of the market and consumers. At the same time, yield from shipping to consumption can be improved.

In addition, the spoilage prevention treatment of the present invention is completed by giving the fruit a cold bath at a low temperature and draining the water, which lowers the body temperature of the fruit and has the effect of controlling overripening (overheating due to progress in ripeness). That is, a low temperature storage effect can be obtained.

Additionally, bathing in hot or cold water (including showering)
This has the effect of washing the fruit, giving it a clean, fresh appearance and increasing its commercial value.

Furthermore, sterilized products do not spoil even if stored for a long period of time in a low-temperature storage warehouse, so it is possible to absorb uneven harvesting in the storage warehouse and carry out scheduled shipments to stabilize prices. In other words, it is possible to store the product during peak production and sell it advantageously when the market price recovers.

Furthermore, when used in combination with a fruit sorting facility, hydrohandling can be used to prevent fruit from being damaged by rolling.

[Brief explanation of drawings]

The drawings all show embodiments of the method of the present invention, and Fig. 1 is a flowchart showing an overview of the invention, and Fig. 2 is a flat type processing using a single conveyor without backing up. Explanatory diagram of the method, Part 3
The figure is an explanatory diagram of a processing method in which a transfer means is provided for each block, and FIG. 4 is an explanatory diagram of a processing method configured three-dimensionally. 1...Heating block, 2...Cooling block, 3
... Draining block, 4... Infeed section, 5... Sending out section, 6... Inlet, 7... Transfer passage between heating and cooling blocks, 8... Cooling, transfer passage between draining blocks, 9... Outlet, 10 ...net conveyor,
11... Hot water shower device, 12... Hot water receiver,
13...Cold water shower device, 14...Cold water receiver,
15...Cold air blower, 16...Water receiver, 17...
...Hot water immersion tank, 18...Press conveyor, 19...
Salvage conveyor, 20...Cold water immersion tank, 21...
... Presser conveyor, 22 ... Hot water overflow port, 23 ... Cold water overflow port, 24 ... Draining conveyor, 25 ... Multistage circulation conveyor device, 26 ... Cart, 27 ... Hot water shower device,
28...Cold water shower device.

Claims (1)

[Claims] 1. The peaches to be sent are heated in a hot bath at a temperature of 52°C to 57°C for about 2 minutes to sterilize bacteria attached to the outer surface of the peach, and then immediately heated at a temperature of 0°C to 5°C. A method for sterilizing and preventing spoilage of peaches, which is characterized by cooling and bathing the peaches until the body temperature reaches or below the body temperature before heating to prevent spoilage due to the proliferation of bacteria. 2 The peaches are transferred to a heating block, then a cooling block, and then a draining block. After heating the peaches in a hot bath for about 2 minutes at a temperature of 52°C to 57°C, they are immediately heated to a temperature of 0°C to 5°C in a cooling block. The feature is that the peaches are rapidly cooled at a temperature and given a cold bath until the body temperature reaches or below the body temperature before heating, and then the peaches are drained and dried by blowing cold air at or below the body temperature of the peaches in a draining block, and then sent out one after another. A method for sterilizing peaches and preventing spoilage. 3. The method for sterilizing and preventing spoilage of peaches according to claim 2, characterized in that a hot water shower or a hot water immersion bath is used as the means for bathing and heating the peaches in a heating block. 4. The method for sterilizing and preventing spoilage of peaches according to claim 2, characterized in that a cold water shower or a cold water immersion tank is used as the means for rapidly cooling the peaches in a cooling block.