JP2000102343A - Processed fruit food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed fruit food good in palate feeling and comprising fruits without any food additive, and to provide a method for producing the food. SOLUTION: This production method comprises: squeezing a fruit, e.g. fig or strawberry while keeping part of the tissue as it is; freezing the squeezed fruit; crushing the thus obtained fruit and then drying it; and encasing the resultant fruit.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed fruit food using fruits such as figs and strawberries and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, various processed fruit foods in which fruits are frozen have been proposed. For example, as disclosed in Japanese Patent Application Publication No. There was one that was put in and molded.

[0003] In addition, when the fruit is frozen and crushed in this manner, the hard crushed pieces become separated and the texture is poor, so that various kinds of additives such as thickeners and emulsifiers are added to improve the texture. Many have been proposed.

[0004] Conventionally, processed fruit foods are crushed after freezing the fruit, so that a large amount of energy is required for crushing and a large crushing device is required.

[0005] In order to give a smooth texture to the crushed fruit, it is good to make the crushed particle size small, but for this purpose, a larger crushing energy must be applied. Then, the crushed pieces generate heat due to the crushing energy, and a part of the frozen crushed pieces is thawed and frozen again.

For this reason, the frozen layer of fruit juice once thawed covers the surface of each crushed piece. Fruit juice is a mixed solution of saccharides, organic acids, and the like, and when it is thawed and frozen again, a freeze-concentration phenomenon occurs.

That is, since each crushed piece is cooled from the outside,
On the outside, a thin solution is frozen. And the frozen ice of the thin solution hardens. Due to such a phenomenon, the surface of each crushed piece becomes hard, and a smooth texture cannot be obtained yet.

[0008] Alternatively, as a processed fruit food, there is one obtained by pulverizing dried fruit into powder. The dried fruit in powder form becomes a paste by adding water and returned, and is used, for example, as a sauce for cakes or as an additive for confectionery.

[0009]

As means for resolving this condition, conventionally, additives such as thickeners and emulsifiers have been added. Although these additives have been confirmed to be safe for some time, it is difficult to confirm if there is no problem when a large amount of ingestion is performed by a person with low physical fitness such as an elderly person or a sick person or a pregnant woman. There is a problem.

[0010] Particularly in the case of pregnant women, even if it is an additive which can be taken by ordinary adults without any problem, the ingested additive is taken into the fetus via the blood of the pregnant woman,
There are opinions that unexpected effects may occur, and it is better to consume foods without additives if possible.

Alternatively, conventional powdered dried fruits require a large amount of energy for grinding because the dried fruits are directly crushed, and the temperature of the dried fruits increases due to the crushing energy. There is a problem that nutrients are destroyed.

The present invention has been made in view of the above points, and an object of the present invention is to provide a processed fruit food having a good texture without any additives and having a high residual nutrient content, and a method for producing the same.

[0013]

Means for Solving the Problems The crushed and frozen fruit is crushed in a state where a part of the tissue remains, and then the processed fruit is processed according to the use.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 of the present invention is a method in which a crushed and frozen fruit is crushed in a state where a part of the tissue remains, and the crushed fruit is stored in a container. Since the part remains without being destroyed, the leakage of juice at the time of crushing is minimized, and then it is frozen and crushed, so that large energy is not required for crushing, and freezing is not once thawed by the energy added for crushing It has the effect that the pulp becomes creamy without any additives, so that the texture is good.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for producing a processed fruit food according to the present invention will be described below with reference to the drawings. FIG. 1 is a flowchart of the manufacturing method of the present invention. First, an example using figs as fruits will be described.

In step 1, the fig, preferably having a ripeness of 70
% To 100% is washed and crushed in step 2. In this crushing step, the fig is completely crushed and crushed to such an extent that the juice does not flow out. Specifically, crush the fig to a thickness of about 20% to 30% of the diameter of the fig.

When performing this crushing manually,
This can be done by placing figs on a cutting board and crushing them with a flat wooden board. When performing automatically, a roller is provided at a predetermined distance on the conveyor,
This can be done by passing the arranged figs under a roller by means of a conveyor.

Next, in step 3, heat sterilization is performed by applying steam. Fruits such as figs are basically sterile except for the surface if there are no scratches. Therefore, in this step, steam is applied to the extent that the temperature of the surface rises to about 80 degrees Celsius.

In step 4, the sterilized fig is rapidly frozen. The freezing temperature at this time is desirably in the range of -20 to -180 degrees Celsius.

The fig frozen in step 5 is ground.
At this time, the fig is already crushed, so that it can be crushed without applying a large amount of energy.

Therefore, the temperature of the crushed pieces does not rise due to the crushing energy during the crushing, and the crushed pieces do not once thaw. For this pulverization, a commercially available pulverizer can be used.

In step 6, as shown in FIG. 2, the crushed fig 1 is packed in a container 2 and completed. Here, as shown in FIG. 3, after the crushed figs 1 are packed in the container 2, the figs 3 which have been frozen and cut in half while keeping the original shape may be put in the center of the container 2.

In the above embodiment, after the fig is crushed in the step 2, the steam is applied in the step 3 to sterilize by heating. In this case, since the surface area of the fig is large, the heating efficiency is high.

In another embodiment, the order of Step 2 and Step 3 may be reversed so that the fig is heated and sterilized by applying steam, and then the fig is crushed. In this case, since the sterilization is performed in a state where the fig is not crushed, complete sterilization can be performed by heating only the surface of the fig.

As still another embodiment, a method for obtaining a powdery dried fig by the method shown in FIG. 4 will be described. This method is the same as the method shown in FIG.
A duplicate description will be omitted.

In FIG. 4, the fig frozen and ground in step 6 is dried. This drying step uses a freeze drying method. This can prevent the destruction of nutrients such as vitamin C. Then, in the step 7, sieving is performed. At this time, a powder having a diameter of several mm to several tens mm is classified as a coarse powder, and a powder having a diameter smaller than that is classified as a fine powder.

Thereafter, in step 8, the coarse powder and the fine powder are individually packaged. By doing so, for example, coarse powder can be used as a raw material for jams and the like, and fine powder can be used as a raw material for cake sauces and the like.

[0028]

Since the processed fruit food of the present invention is constituted as described above, a part of the fruit tissue remains without being destroyed, so that the leakage of juice at the time of crushing is minimized. Does not require much energy,
Since the food is not thawed even partially by the energy applied for the pulverization, even if it is completely frozen without any additives, it does not become hard and can improve the texture.

As described above, the processed fruit food of the present invention has a good texture without adding additives, so that even a person such as a pregnant woman who is very sensitive to the effects of the additives contained in the food can eat with confidence. be able to.

According to the production method of the present invention, since the pulverization is performed before freezing, the energy required for the pulverization can be small. Therefore, a small pulverizer can be used, and the capital investment can be minimized. The energy consumption of the equipment is also small.

In addition, fruits are generally shaped like spheres. However, according to the production method of the present invention, fruits are crushed and frozen, so that the surface area of the fruits is increased and the time required for freezing is reduced. As a result, the destruction of nutrients such as vitamin C of the fruit is reduced, and the capacity of the freezing equipment is small.

Further, when powdery dried fruits are obtained, since the fruits are crushed before being crushed, the crushing energy is small, and even in the case of fine grinding, the temperature rise of the fruits during crushing is small and the destruction of nutrients is small. I'm done.

[0033]

[Brief description of the drawings]

FIG. 1 is a flowchart showing a method for producing a processed fruit food of the present invention.

FIG. 2 is a perspective view showing an example of a processed fruit food of the present invention.

FIG. 3 is a perspective view showing another example of the processed fruit food of the present invention.

FIG. 4 is a flowchart showing another method for producing a processed fruit food of the present invention.

[Explanation of symbols]

 1 ground fig 2 container 3 fig cut in half

Claims (6)

[Claims] 1. A processed fruit food characterized in that a crushed and frozen fruit is stored in a container with its tissue partially left. 2. A processed fruit food characterized by being housed in a container around a fruit that has been frozen in its original form and surrounded by the crushed and frozen fruit with its tissue partially remaining. . 3. The processed fruit food according to claim 1, wherein the fruit is a fig. 4. The processed fruit food according to claim 1, wherein the fruit is a strawberry. 5. A method for producing a processed fruit food, comprising crushing a fruit so that a part of the tissue remains, and then freezing the crushed fruit. 6. A fruit characterized in that the fruit is crushed so as to leave a part of its tissue, the crushed fruit is frozen, the frozen fruit is crushed and dried. Manufacturing method of processed food.