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1. (WO2010082376) PROCESSED PEACH FOOD AND METHOD FOR PRODUCING PROCESSED PEACH FOOD
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2010/082376 International Application No.: PCT/JP2009/063324
Publication Date: 22.07.2010 International Filing Date: 27.07.2009
IPC:
A23L 1/212 (2006.01) ,A23B 7/00 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, 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
1
Foods or foodstuffs; Their preparation or treatment
212
Preparation of fruits or vegetables
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7
Preservation or chemical ripening of fruit or vegetables
Applicants:
大友 隆之 OTOMO Takayuki [JP/JP]; JP (UsOnly)
舟山 喜誉司 FUNAYAMA Kiyoshi [JP/JP]; JP (UsOnly)
あぶくま食品株式会社 ABUKUMA FOODS CO.,LTD. [JP/JP]; 福島県伊達市保原町字4丁目14番地 4-14, aza, hobara-machi, Date-shi, Fukushima 9600627, JP (AllExceptUS)
Inventors:
大友 隆之 OTOMO Takayuki; JP
舟山 喜誉司 FUNAYAMA Kiyoshi; JP
Agent:
藤木 博 FUJIKI Hiroshi; 福島県福島市大町4-20 大町平和ビル2階 2nd floor oomachiheiwa Bldg. 4-20 oomachi, Fukushima-shi, Fukushima 9608041, JP
Priority Data:
2009-00424413.01.2009JP
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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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (EPO) (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)