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1. WO2010082376 - PROCESSED PEACH FOOD AND METHOD FOR PRODUCING PROCESSED PEACH FOOD

Publication Number WO/2010/082376
Publication Date 22.07.2010
International Application No. PCT/JP2009/063324
International Filing Date 27.07.2009
IPC
A23L 1/212 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
212Preparation of fruits or vegetables
A23B 7/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
CPC
A23B 7/045
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
04Freezing; Subsequent thawing; Cooling
045Thawing subsequent to freezing
A23B 7/153
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
153in the form of liquids or solids
A23L 19/03
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
03consisting of whole pieces or fragments without mashing the original pieces
Applicants
  • あぶくま食品株式会社 ABUKUMA FOODS CO.,LTD. [JP]/[JP] (AllExceptUS)
  • 大友 隆之 OTOMO Takayuki [JP]/[JP] (UsOnly)
  • 舟山 喜誉司 FUNAYAMA Kiyoshi [JP]/[JP] (UsOnly)
Inventors
  • 大友 隆之 OTOMO Takayuki
  • 舟山 喜誉司 FUNAYAMA Kiyoshi
Agents
  • 藤木 博 FUJIKI Hiroshi
Priority Data
2009-00424413.01.2009JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) PROCESSED PEACH FOOD AND METHOD FOR PRODUCING PROCESSED PEACH FOOD
(FR) ALIMENT TRANSFORMÉ À BASE DE PÊCHES ET SON PROCÉDÉ DE PRODUCTION
(JA) 桃加工食品および桃加工食品の製造方法
Abstract
(EN)
Provided is a method for producing a processed peach food whereby a peach fruit can be softened to the inner pericarp within a short period of time while preventing the intermediate pericarp from becoming mushy, the hardness of the whole fruit can be controlled and the outer pericarp can be easily peeled.  Also provided is a processed peach food obtained by using the same. A peach fruit before the hard kernel stage is frozen (freezing step; step 110).  Thus, cells of the inner pericarp are disrupted.  Next, the frozen fruit is soaked in an alkaline aqueous solution having been heated to a temperature of 70oC or above but below the boiling point thereof so that the fruit surface alone is thawed.  Next, the outer pericarp is peeled (outer pericarp-peeling step; step 120).  Subsequently, the fruit is heated and the hardness of the whole fruit is controlled (heating step; step 150).
(FR)
La présente invention concerne un procédé de production d'un aliment transformé à base de pêches grâce auquel les pêches peuvent être ramollies jusqu'au niveau de l'endocarpe en un bref laps de temps tout en évitant que le mésocarpe ne devienne spongieux, la dureté du fruit entier pouvant être régulée et l'épicarpe pouvant facilement être enlevé. L'invention concerne également un aliment transformé à base de pêches obtenu par ledit procédé. Une pêche est congelée avant la lignification de son noyau (étape de congélation ; étape 110). Cela entraîne la perturbation des cellules de l'endocarpe. Le fruit congelé est ensuite trempé dans une solution alcaline aqueuse chauffée jusqu'à une température supérieure ou égale à 70 °C, mais inférieure à son point d'ébullition de façon à ce que seule la surface du fruit soit décongelée. L'épicarpe est alors enlevé (étape d'élimination de l'épicarpe ; étape 120). Par la suite, le fruit est chauffé et la dureté du fruit entier peut ainsi être régulée (étape de chauffage ; étape 150).
(JA)
【課題】短時間で中果皮の崩れを防止しつつ内果皮まで柔らかくすることができると共に、果実全体の硬さも調節することができ、更に、外果皮を容易に剥くことができる桃加工食品の製造方法およびそれを用いた桃加工食品を提供する。 【解決手段】硬核期以前の桃の果実を冷凍する(冷凍工程;ステップ110)。これにより、内果皮の細胞が破壊される。次いで、冷凍されている果実を70℃以上沸点未満に加熱したアルカリ性水溶液に浸漬し、果実の表面のみを解凍して外果皮を剥く(外果皮剥離工程;ステップ120)。続いて、果実を加熱し、果実全体の硬さを調節する(加熱工程;ステップ150)。
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