JP2000245361A - Iron-enriched fruit-processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fruit-processed food containing enriched iron hardly providing a specific unpleasant flavor by adding a specified amount of iron to a fruit processed food such as jams and fruit sauce. SOLUTION: This fruit processed food is obtained by adding 1-30 mg%, preferably 10-20 mg% (% is wt.%) iron to a fruit processed food such as jams and fruit sauce. At least two kinds of bitterness, sweetness and acidity are preferably regulated within specific ranges in the fruit processed food enriched with the iron. For example, the acidity (having Z% citric acid equivalent value) and the sweetness (having Y% sucrose equivalent value) are regulated so as to satisfy the equation Z>=9.810 Y-0.984 (with the proviso that 0.1<=Z<=1.0 and 10<=Y<=80). The acidity is obtained by the method of a citric acid-equivalent value which uses five kinds of solutions having different concentrations obtained by dissolving the citric acid in distilled water, and allows a sample to be judged by special panelists. The sweetness is obtained by the method of a sucrose equivalent value for determining the sweetness by a similar method using the sucrose.

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 having an enhanced iron content, and more particularly, to a fruit sauce for dessert such as yogurt and ice cream, and a jam suitable for coating and eating bread. The present invention relates to a technology that can enhance iron in processed fruit foods.

[0002]

2. Description of the Related Art Conventionally, jams obtained by heating fruits until they become jelly with sugars have been known as foods using fruits as raw materials, and are used in breads and western confectionery. In recent years, jams have been further processed, and fruit sauces with higher fluidity have been provided.In addition to demand for desserts such as yogurt,
Recently, fruit sauce for pasta and salad (Japanese
No. 0-155465) has also been proposed.

[0003] For this reason, improvements in the properties and flavor of jams and fruit sauces have been proposed. For example, fruit sauces having moderate viscosity without stringiness (Japanese Patent Application Laid-Open No. 60-118162), Jams with a feeling of freshness mixed with fresh fruits and vegetables (Japanese Unexamined Patent Publication No. 2-5834)
No.) have been reported.

[0004] On the other hand, with the recent increase in health orientation, attempts have been made to fortify minerals in various foods in order to intentionally supplement the minerals that are likely to be scarce. In particular,
Demand for iron reinforcement is high.

[0005] In general, food additives used to enhance the iron content in foods include iron lactate, iron citrate, heme iron, ferrous pyrophosphate, ferric pyrophosphate, and ferric chloride.
Iron, sodium ferrous citrate, iron ammonium citrate and the like are known. However, when these are directly added to jams and fruit sauces, they exhibit a unique unpleasant flavor expressed as iron taste or metal taste, greatly impair the flavor of jams or fruit sauces, etc., and it is practically difficult to add them.
Also, even if added, it had to be stopped in a very small amount.

[0006]

Under such circumstances, there is a demand for a method of fortifying iron into jams and fruit sauces (hereinafter referred to as "fruit processed foods") without giving a unique unpleasant taste. Thus, the present invention aims to solve this problem.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have adjusted at least two of bitterness, sweetness and sourness in a processed fruit food to a specific range. As a result, the present inventors have found that even if a large amount of iron is added as compared with the conventional art, a unique unpleasant taste is not felt in the iron, and the present invention has been completed.

That is, according to the present invention, the iron content is 1 to 30 mg%.
It is intended to provide a processed fruit food characterized by being blended.

[0009] The present invention also relates to a method for treating bitterness in processed fruit foods,
It is an object of the present invention to provide a processed fruit food in which at least two kinds of sweetness and sourness are adjusted to a range represented by any one of the following formulas, and the iron content can be blended. (1) The acidity (citric acid conversion value Z%) and the sweetness (sucrose conversion value Y%) are expressed by the following formula: Z ≧ 9.810Y− ^0.984 (provided that 0.1 ≦ Z ≦ 1.0,10) ≦ Y ≦ 80) (2) The sweetness (sucrose converted value Y%) and bitterness (naringin converted value Xmg%) are represented by the following formula: Y ≧ 150.56X− ^0.516 (provided that 10 ≦ (3) sourness (citric acid conversion value Z%) and bitterness (naringin conversion value Xmg%) satisfy the following formula: Z ≧ 1.680X− ^0.508 (Provided that 0.1 ≦ Z ≦ 1.0, 5 ≦ X ≦ 300), (4) sourness (citrate-converted value Z%), sweetness (sucrose-converted value Y%), bitterness (naringin) Conversion value Xmg%)
Is the following formula: Z ≧ 9.810Y− ^0.984 Y ≧ 150.56X− ^0.516 Z ≧ 1.680X− ^0.508 (provided that 5 ≦ X ≦ 300, 10 ≦ Y ≦ 80, 0. 1 ≦ Z
.Ltoreq.1.0).

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, processed fruit foods include so-called jams obtained by heating at least one kind of fruit together with sugars until gelling, and adding a gelling agent such as pectin, and the like. A fruit sauce added to a syrup prepared by heating and dissolving a scrubbing sugar or gelling agent in water.The fruit is not completely jellified, the fruit is simply crushed, and the fruit is further strained. It may be a mixture of syrups and the like.

Here, as the saccharide used, for example, sucrose, fructose, glucose, maltose, starch syrup, oligosaccharide, sugar alcohol and the like can be used alone or in combination. Further, as the gelling agent, it is preferable to use low methoxyl pectin or the like.

The fruits used as raw materials include citrus fruits such as grapefruit, orange, lemon, sweet summer, summer mandarin orange, hassaku, and berries such as strawberry, blueberry, gooseberry, cranberry, and raspberry, prunes, persimmons, figs, loquats, and pears. , Banana, kiwifruit, grape, apple, thigh, cherry, apricot, mango, pineapple, passion fruit and the like.

When preparing a fruit sauce among the processed fruit foods of the present invention, vegetables may be added.
Addition of vegetables in this case, after blanching the vegetables, squeezing, may be added as a squeezed liquid, 3mm ~
When processed and mixed to about 5 mm, the fruit sauce and the fruit sauce with a new texture that can enjoy the chewyness of the vegetables are suitable.

In the present invention, iron content is 1 to 30 mg%, preferably 10 to 20 mg% in terms of iron in the processed fruit food.
To be included. As the iron component, various iron agents can be used. For example, iron lactate, iron citrate, heme iron, ferrous pyrophosphate, ferric pyrophosphate, ferric chloride, ferrous sodium citrate, It is preferable to use what is known as a food additive such as iron ammonium citrate. The iron agent can be added at any stage, and there is no particular limitation on the method of addition. In addition,% used in the present invention
Means% by weight unless otherwise specified.

In the processed fruit food of the present invention in which the iron content is enhanced, at least two of bitterness, sweetness and sour taste of the processed fruit food are required to mask the unique unpleasant taste of iron.
Adjust the species to a specific range.

The specific range referred to above is the bitterness value (Xmg%) of the flavor of the processed fruit food in terms of naringin, the sweetness value (Y%) in terms of sucrose, and the acidity value (Z in terms of citric acid). %), These are the following (1) to
This is a range satisfying any of (4).

(1) The acidity (citric acid converted value Z%) and the sweetness (sucrose converted value Y%) are expressed by the following formula: Z ≧ 9.810Y− ^0.984 (provided that 0.1 ≦ Z ≦ 1. 0, 10 ≦ Y ≦ 80) (2) The sweetness (sucrose converted value Y%) and bitterness (naringin converted value Xmg%) are expressed by the following formula: Y ≧ 150.56X− ^0.516 (however, 10 ≦ Y ≦ 80, 5 ≦ X ≦ 300) (3) The sourness (citric acid conversion value Z%) and bitterness (naringin conversion value Xmg%) are represented by the following formula: Z ≧ 1.680X ^{− 0.508} (provided that 0.1 ≦ Z ≦ 1.0, 5 ≦ X ≦ 300), (4) sourness (citric acid converted value Z%), sweetness (sucrose converted value Y%), Bitterness (naringin equivalent Xmg%)
Is the following formula: Z ≧ 9.810Y− ^0.984 Y ≧ 150.56X− ^0.516 Z ≧ 1.680X− ^0.508 (provided that 5 ≦ X ≦ 300, 10 ≦ Y ≦ 80, 0. 1 ≦ Z
.Ltoreq.1.0).

As described above, the bitterness, sweetness and sourness of the processed fruit foods are calculated as naringin equivalent (Xmg
%), Sucrose converted value (Y%), citric acid converted value (Z%)
These converted values in the processed fruit food mean those determined as follows.

That is, the value obtained by converting the bitterness of the processed fruit food into the amount of naringin (naringin converted value; X mg%) is as follows:
Determined by the following Naringin conversion method.

(Naringin Conversion Method) (1) Add naringin to distilled water and add
Prepare various naringin solutions. (2) A professional panelist selects the naringin solution prepared in (1), which is close to the bitter taste of the processed fruit food. (The temperature of the naringin solution is about 20 ° C.) (3) A total of five types of naringin solutions are prepared in two steps before and after the concentration of the naringin solution selected in (2) above. (4) A professional panelist selects the naringin solution prepared in (3), which is close to the bitter taste of the processed fruit food. (5) The steps (3) and (4) are repeated until the concentration width becomes 1 mg%, and the concentration of the selected naringin solution is defined as a naringin converted value (Xmg%).

The value obtained by converting the sweetness of the processed fruit food into the amount of sucrose (sucrose converted value; Y%) is determined by the following sucrose converting method.

(Sucrose conversion method) (1) Sucrose is added to distilled water to prepare five types of sucrose solutions having different concentrations. (2) A professional panelist selects the sucrose solution prepared in (1), which is close to the sweetness of the processed fruit food. (The temperature of the sucrose solution is about 20 ° C.) (3) Five kinds of sucrose solutions are prepared in two steps before and after the concentration of the sucrose solution selected in (2) above. (4) A specialized panel is made to select the sucrose solution prepared in (3) which is close to the sweetness of the processed fruit food. (5) The steps (3) and (4) are repeated until the concentration width becomes 1%, and the concentration of the selected sucrose solution is converted into a sucrose converted value (Y
%).

Further, a value obtained by converting the acidity of the processed fruit food into a citric acid amount (citric acid conversion value; Z%) is determined by the following citric acid conversion method.

(Citrate conversion method) (1) Citric acid is added to distilled water to prepare five kinds of citric acid solutions having different concentrations. (2) A professional panelist selects the citric acid solution prepared in (1), which is similar to the sour taste of the processed fruit food. (The temperature of the citric acid solution is about 20 ° C.) (3) Five kinds of citric acid solutions are prepared in two steps before and after the concentration of the citric acid solution selected in (2) above. (4) Have a specialized panelist select the citric acid solution prepared in (3), which is close to the sour taste of the processed fruit food. (5) Steps (3) and (4) are repeated until the concentration width becomes 0.1%, and the concentration of the selected citric acid solution is set as a citric acid conversion value (Z%).

As described above, the bitter taste of processed fruit foods
Naringin conversion value (Xm) determined for sweetness and sourness
g%), sucrose converted value (Y%), citric acid converted value (Z
%) So as to conform to the above formulas (1) to (4), it is possible to obtain a processed fruit food which does not have a unique unpleasant taste of iron while blending a large amount of iron. The adjustment is performed as follows.

That is, for the adjustment of bitterness, a substance exhibiting bitterness that can be added to foods can be used. For example, humulones, peptides, theobromine, hesperidin, neohesperidin, strychnine, quinine, brucine, quinine, cafe It is preferable to use in, limonin and the like.

When sourness is adjusted, an organic acid which can be added to food can be used. For example, citric acid, lactic acid, acetic acid, malic acid, tartaric acid, gluconic acid, ascorbic acid and the like can be used. Is preferred.

Further, the sweetness can be adjusted by adding sugars such as sucrose, fructose, glucose, maltose, starch syrup, oligosaccharides, sugar alcohols and the like, or in advance at the stage of preparing processed fruit foods. This is performed by increasing or decreasing the amount of addition.

By doing so, it is possible to add 1 to processed fruit foods.
Even if iron is added as much as 30 mg, the unique unpleasant flavor of iron can be suppressed, so that a processed fruit food satisfying both excellent flavor and iron intake can be obtained.

[0030]

EXAMPLES The present invention will be described more specifically with reference to Test Examples and Examples below, but the present invention is not limited to these Examples and the like.

Test Example 1 Masking effect by adjusting sweetness (converted to sucrose) and bitterness (converted to naringin) in processed fruit foods containing iron: 1 /
5 To 23 g of orange juice concentrate, 2.4 g of sodium ferrous citrate and predetermined amounts of sucrose and naringin were added,
Further, water was added to adjust the total weight to 1,000 g. This liquid was heated and maintained at 95 ° C. for 5 minutes, and then immediately filled in a container. After cooling this to 10 ° C., panel 1
A sensory test was performed on the iron taste of the sample by 0 persons.
Table 1 shows the results. A curve approximation formula (least squares method) and a maskable range were determined for the relationship between sweetness (sucrose equivalent) and bitterness (naringin equivalent) with respect to the masking effect of iron taste. The result is shown in FIG.

[0032]

[Table 1]

From these results, the sweetness (sucrose converted value Y
%) And bitterness (naringin-equivalent Xmg%) by masking the iron taste as follows: Y ≧ 150.56X
^−0.516 , 10 ≦ Y ≦ 80, 5 ≦ X ≦ 300. In addition, sweetness (sucrose conversion value Y
%) Exceeds 80%, the sweetness is too strong to deteriorate the flavor, and the bitterness (naringin equivalent value Xmg%) is 300 mg%.
When the amount exceeded, the bitterness was too strong and the flavor became worse.

Test Example 2 Masking effect by adjusting bitterness (naringin equivalent) and acidity (citric acid equivalent) in processed fruit foods containing iron:
To 23 g of the 1/5 orange concentrated juice, 2.4 g of sodium ferrous citrate, predetermined amounts of naringic acid and citric acid were added, and water was further added to adjust the total to 1,000 g. After heating this liquid at 95 ° C. for 5 minutes,
The container was immediately filled. After cooling this to 10 ° C,
A sensory test was performed on the iron taste of the sample by 10 panelists. Table 2 shows the results. In addition, a curve approximation formula (least square method) and a maskable range were determined for the relationship between bitterness (naringin converted value) and sourness (citric acid converted value) with respect to the masking effect of iron taste. This result is shown in FIG.
Shown in

[0035]

[Table 2]

From these results, the masking effect of iron taste by the preparation of bitterness (equivalent value of naringin Xmg%) and acidity (equivalent value of citric acid Z%) is as follows: Z ≧ 1.680X
^{-0.50 8,} was observed in the range satisfying 0.1 ≦ Z ≦ 1.0,5 ≦ X ≦ 300. If the bitterness (naringin converted value Xmg%) exceeds 300 mg%, the bitterness is too strong to deteriorate the flavor, and the acidity (citric acid converted value Z%) is 1.0%.
Beyond this, the sweetness was too strong and the flavor worsened.

Test Example 3 Masking effect by adjusting acidity (in terms of citric acid) and sweetness (in terms of sucrose) of processed fruit food containing iron: 1 /
5 To 23 g of the concentrated orange juice, 2.4 g of sodium ferrous citrate, predetermined amounts of citric acid and sucrose were added, and water was further added to adjust the total to 1,000 g. This liquid was heated and maintained at 95 ° C. for 5 minutes, and then immediately filled in a container. After cooling this to 10 ° C., panel 1
A sensory test was performed on the iron taste of the sample by 0 persons.
Table 3 shows the results. In addition, acidity (citric acid conversion value) and sweetness (sucrose conversion value) for the masking effect of iron taste
With respect to the relationship, a curve approximation formula (least square method) and a maskable range were obtained. The result is shown in FIG.

[0038]

[Table 3]

From these results, the masking effect of the iron taste by adjusting the acidity (citric acid equivalent value Z%) and the sweetness (sucrose equivalent value Y%) is as follows: Z ≧ 9.810Y− ^0.984 , 0.9 ^%
It was recognized in the range satisfying 1 ≦ Z ≦ 1.0 and 10 ≦ Y ≦ 80. If the sourness (citric acid equivalent value Z%) exceeds 1.0%, the bitterness is too strong and the flavor becomes poor, and if the sweetness (sucrose equivalent value Y%) exceeds 80%, the sweetness is too strong and the flavor becomes too strong. Got worse.

FIG. 4 shows a range satisfying all the ranges obtained from Test Examples 1 to 3.

EXAMPLE 1 300 g of water, 5 g of low methoxyl pectin and 12 sucrose
0 g and 2.4 g of ferrous sodium citrate (240 mg in terms of iron content) were heated to 65 ° C. while dispersing or dissolving. Add 1/5 orange juice concentrate to this solution
g, orange pulp (380 g), citric acid (1 g), and orange flavor (1 ml) were mixed, and water was added.
Was adjusted. This liquid was heated at 95 ° C. for 5 minutes, filled in a container, and cooled to obtain a processed fruit food sample. This sample was evaluated for bitterness, sweetness and sourness according to the method described in the present specification.
The sucrose equivalent is 17% and the citric acid equivalent is 0.4%.
Z ≧ 1.680X− ^0.508 (0.1 ≦ Z ≦ 1.0, 5 ≦
X ≦ 300).

On the other hand, a sample prepared under the same conditions except that sodium ferrous citrate was not added was used as a comparative sample. For both samples, the taste was -2.0 (poor) to +2.0 for 10 panelists.
The sensory test was conducted at nine levels between 0.5 (delicious) and 0.5 points. As a result, the average evaluation of the sample of the present invention was 0.65, and the average evaluation of the comparative sample was 0.75, and no significant difference was recognized at a risk factor of 5%. The taste was shown to be well masked.

Example 2 5 g of low methoxyl pectin and 300 g of sucrose in 300 g of water
0 g and 2.4 g of ferrous sodium citrate (240 mg in terms of iron content) were heated to 65 ° C. while dispersing or dissolving. 300 g of strawberry pulp and 1
/ 5 strawberry concentrated juice 20 g, citric acid 2 g, strawberry flavor 1 ml was mixed, and water was further added to make a total of 1,
It was adjusted to 000 g. Heat this solution at 95 ° C for 5 minutes,
After filling in a container, the mixture was cooled to obtain a processed fruit food sample. For this sample, the method described herein is bitter,
When the sweetness and the sourness were evaluated, the equivalent value of naringin was 2 m.
g% sucrose equivalent value of 25%, 0.5% citric acid converted ^{value, Z ≧ 9.810Y -0 .984 (0.1} ≦ Z ≦ 1.
0, 10 ≦ Y ≦ 80).

On the other hand, a sample prepared under the same conditions except that sodium ferrous citrate was not added was used as a comparative sample. For both samples, the taste was evaluated organoleptically in the same manner as in Example 1. As a result, the average evaluation of the sample of the present invention was 0.65, the average evaluation of the comparative sample was 0.65, and a significant difference was recognized at a risk rate of 5%. However, in the sample of the present invention, it was shown that the iron taste of ferrous sodium citrate was sufficiently masked.

EXAMPLE 3 In 300 g of water, 5.5 g of low methoxyl pectin, 160 g of sucrose and 2.4 g of ferrous sodium citrate (240 mg in terms of iron content) were dispersed or dissolved in 65 g.
Heated to ° C. Add Apple Puree 260 to this solution
g, 1/4 apple concentrated juice, 25 g, citric acid, 3 g, and apple flavor, 1 ml, and water was added to make a total amount of 1,1.
It was adjusted to 000 g. Heat this solution at 95 ° C for 5 minutes,
After filling into a container, it was cooled to obtain a processed fruit sample. The sample was evaluated for bitterness, sweetness and sourness according to the method described in this specification.
%, Sucrose converted value of 20%, 0.6% citric acid converted ^{value, Z ≧ 9.810Y -0.9 84 (0.1} ≦ Z ≦ 1.0,
10 ≦ Y ≦ 80).

On the other hand, a sample prepared under the same conditions except that sodium ferrous citrate was not added was used as a comparative sample. The taste of both samples was evaluated organoleptically in the same manner as in Example 1. The average evaluation of the sample of the present invention was 0.50, the average evaluation of the comparative sample was 0.70, and a significant difference was recognized at a risk rate of 5%. In the sample of the present invention, it was shown that the iron taste of ferrous sodium citrate was sufficiently masked.

Example 4 5 g of low methoxyl pectin and 15 g of sucrose in 300 g of water
0 g and 2.4 g of ferrous sodium citrate (240 mg in terms of iron content) were heated to 65 ° C. while dispersing or dissolving. Grapefruit pulp 370 is added to this solution.
g, 1/4 grapefruit concentrated fruit juice, 30 g, citric acid, 1 g, and grapefruit flavor, 1 ml, were mixed, and water was further added to adjust the total amount to 1,000 g. This liquid was heated at 95 ° C for 5 minutes, filled in a container, and cooled to obtain a processed fruit sample. This sample was evaluated for bitterness, sweetness, and sourness according to the methods described in this specification. The results were 90 mg% in terms of naringin, 20.0% in terms of sucrose, and 0.6% in terms of citric acid. ≧ 9.810Y− ^0.984
(0.1 ≦ Z ≦ 1.0, 10 ≦ Y ≦ 80), Y ≧ 150.
56X ^-0.516 (10 ≦ Y ≦ 80, 5 ≦ X ≦ 30
0), Z ≧ 1.680X ^{− 0.508} (0.1 ≦ Z ≦ 1.
0, 5 ≦ X ≦ 300).

On the other hand, a sample prepared under the same conditions except that sodium ferrous citrate was not added was used as a comparative sample. The taste of both samples was sensory-evaluated in the same manner as in Example 1. The average evaluation of the sample of the present invention was 0.75, the average evaluation of the comparative sample was 0.75, and a significant difference was recognized at a risk rate of 5%. In the sample of the present invention, it was shown that the iron taste of ferrous sodium citrate was sufficiently masked.

Example 5 2 g of low methoxyl pectin and 2.4 g of ferrous sodium citrate (100 mg of iron content) in 100 g of water
Was heated to 65 ° C. while dispersing or dissolving. 300 g of sucrose, 550 g of strawberry pulp and 3 g of citric acid were mixed with this solution, and water was further added to adjust the total amount to 1,000 g. This liquid was heated and held at 95 ° C. for 20 minutes, filled in a container, and cooled to obtain a processed fruit sample. This sample was evaluated for bitterness, sweetness and sourness according to the method described in the present specification.
The sucrose conversion value is 40% and the citric acid conversion value is 0.7%.
Z ≧ 9.810Y− ^0.984 (0.1 ≦ Z ≦ 1.0, 10
≦ Y ≦ 80).

On the other hand, a sample prepared under the same conditions except that sodium ferrous citrate was not added was used as a comparative sample. The taste of both samples was evaluated organoleptically in the same manner as in Example 1. The average evaluation of the sample of the present invention was 0.65, the average evaluation of the comparative sample was 0.60, and a significant difference was recognized at a risk rate of 5%. In the sample of the present invention, it was shown that the iron taste of ferrous sodium citrate was sufficiently masked.

EXAMPLE 6 5 g of low methoxyl pectin and 2.4 g of ferrous sodium citrate (100 mg of iron content) in 100 g of water
Was heated to 65 ° C. while dispersing or dissolving. To this solution, 450 g of sucrose, 200 g of tatsumikan peel and 20 g of natsumikan pulp packed with 1% saline for 20 minutes,
20 g of 1/5 orange concentrated juice and 2 g of citric acid were mixed, and water was further added to adjust the total amount to 1,000 g. This liquid was heated at 95 ° C. for 5 minutes, filled in a container, and cooled to obtain a processed fruit food sample. The sample was evaluated for bitterness, sweetness and sourness according to the methods described in this specification.
5%, citric acid conversion value 0.5%, Z ≧ 9.810Y
^−0.984 (0.1 ≦ Z ≦ 1.0, 10 ≦ Y ≦ 80),
Y ≧ 150.56X− ^0.516 (10 ≦ Y ≦ 80, 5 ≦
X ≦ 300), Z ≧ 1.680X− ^0.508 (0.1 ≦
Z ≦ 1.0, 5 ≦ X ≦ 300).

On the other hand, a sample prepared under the same conditions except that sodium ferrous citrate was not added was used as a comparative sample. The taste of both samples was sensory evaluated in the same manner as in Example 1. The average evaluation of the sample of the present invention was 0.60, the average evaluation of the comparative sample was 0.75, and a significant difference was recognized at a risk rate of 5%. In the sample of the present invention, it was shown that the iron taste of ferrous sodium citrate was sufficiently masked.

Example 7 Strawberry Jam: 350 g of sucrose was added to 700 g of a strawberry from which scabs had been removed, and heated with stirring. After the sucrose was dissolved, 3 g of citric acid and 350 g of sucrose were further added, and the mixture was boiled at 100 to 104 ° C. for 15 minutes.
Cooled to 0 ° C. Separately, 3.0 g of ferrous sodium citrate (300 mg in terms of iron content) was dissolved in water to give 5
0 g of an aqueous solution of sodium ferrous citrate was prepared, and further subjected to a heat treatment at 95 ° C. for 20 minutes. 50 g of this aqueous solution of ferrous sodium citrate was added to 950 g of strawberry jam cooled to 80 ° C., and after sufficiently mixing, the mixture was further cooled. The strawberry jam was evaluated for bitterness, sweetness and sourness according to the methods described in the present specification. The results were 5 mg% in terms of naringin, 65% in terms of sucrose, 0.9% in terms of citric acid, and Z ≧ 9.810Y- ^0.984 (0.1 ≤
Z ≦ 1.0, 10 ≦ Y ≦ 80), Z ≧ 1.680X
^−0.508 (0.1 ≦ Z ≦ 1.0, 5 ≦ X ≦ 300).

On the other hand, a jam prepared under the same conditions except that sodium ferrous citrate was not added was used as a comparative product.
The jam and the taste obtained above were subjected to a sensory evaluation by the method described in Example 1. As a result, the average evaluation of the jam of the present invention was 0.65, the average evaluation of the comparative jam was 0.60, and the risk factor was 5%. No significant difference was observed, indicating that the iron taste of ferrous sodium citrate was sufficiently masked in the sample of the present invention.

Example 8 Apple jam: 600 g of water was added to 600 g of peeled, cored, and chopped (5 mm square) apples, and the mixture was boiled for 5 minutes with stirring. After the apples became soft, they were cooled and strained to prepare apple purees. This apple puree 7
Add 560 g of sucrose and 2 g of citric acid to 00 g, add 100 g
After boiled down to 104 ° C. for 15 minutes, it was cooled to 80 ° C. Separately, ferrous sodium citrate in water 3.
0 g (300 mg as iron content) was dissolved to prepare 50 g of an aqueous solution of sodium ferrous citrate.
For 20 minutes. 50 g of this aqueous sodium ferrous sodium citrate solution was added to 950 g of apple jam cooled to 80 ° C., and the mixture was further cooled after thoroughly mixing. About this apple jam, bitterness by the method described in this specification,
When the sweetness and the sourness were evaluated, the equivalent value of naringin was 5 m.
g%, sucrose converted value 60%, citric acid converted value 0.7%, and Z ≧ 9.810Y− ^0.984 (0.1 ≦ Z ≦ 1.
0, 10 ≦ Y ≦ 80).

On the other hand, a jam prepared under the same conditions except that sodium ferrous citrate was not added was used as a comparative product.
The above-obtained jam and its taste were subjected to a sensory evaluation by the method described in Example 1. The average evaluation of the jam of the present invention was 0.55, the average evaluation of the comparative jam was 0.70, and the risk factor was 5%. No significant difference was observed, indicating that the iron taste of ferrous sodium citrate was sufficiently masked in the sample of the present invention.

[0057]

According to the present invention, even when iron is fortified, at least two of its bitterness, sweetness or sourness are adjusted to a specific range, so that a processed fruit product that does not have a unique unpleasant flavor of iron can be felt. Can be manufactured.

Therefore, the processed fruit food of the present invention satisfies both excellent flavor and iron content at the same time, and can naturally ingest iron, which is a main mineral that is apt to be lacking in daily life, without being conscious of it. Therefore, it is extremely valuable as a health food.

[Brief description of the drawings]

FIG. 1 shows the range (dotted portion) in which the masking effect of iron taste is recognized when the sweetness (sucrose converted value) is plotted on the vertical axis and the bitterness (naringin converted value) is plotted on the horizontal axis. The drawing which shows the curve approximation formula (least squares method) to be drawn.

FIG. 2 shows the range (dotted portion) in which the masking effect of iron taste is observed when the sourness (converted value of citric acid) is plotted on the vertical axis and the bitterness (converted value of naringin) is plotted on the horizontal axis. The drawing which shows the curve approximation formula (least squares method) to be drawn.

FIG. 3 shows the range (dotted portion) in which the masking effect of iron taste is observed when sourness (in terms of citric acid) is plotted on the vertical axis and sweetness (in terms of sucrose) is plotted on the horizontal axis. Drawing which shows the curve approximation formula (least squares method) to be derived.

FIG. 4 shows the masking effect of iron taste when bitterness (converted value of naringin) is plotted on the X-axis, sweetness (converted value of sucrose) is plotted on the Y-axis, and sourness (converted value of citric acid) is plotted on the Z-axis. The drawing which shows the range (dotted part) which cannot be performed. that's all

Claims (6)

[Claims] 1. A processed fruit food comprising 1 to 30 mg% of iron. 2. The processed fruit food according to claim 1, which is a fruit sauce or jam. 3. The processed fruit food according to claim 1, wherein the sourness (citric acid conversion value Z%) and sweetness (sucrose conversion value Y%) are adjusted to satisfy the following formula. Z ≧ 9.810Y− ^0.984 (provided that 0.1 ≦ Z ≦ 1.0 and 10 ≦ Y ≦ 80) 4. The processed fruit food according to claim 1, wherein the sweetness (Y% in sucrose conversion) and bitterness (Xmg% in naringin) are adjusted to satisfy the following formula. Y ≧ 150.56X− ^0.516 (however, 10 ≦ Y ≦ 80, 5 ≦ X ≦ 300) 5. The processed fruit food according to claim 1, wherein the sourness (citric acid converted value Z%) and bitterness (naringin converted value Xmg%) are adjusted to satisfy the following formula. Z ≧ 1.680X− ^0.508 (provided that 0.1 ≦ Z ≦ 1.0 and 5 ≦ X ≦ 300) 6. A sour taste (citric acid converted value Z%), sweetness (sucrose converted value Y%), bitterness (naringin converted value Xmg%)
6. The processed fruit food according to any one of claims 1, 3 to 5, wherein is adjusted to satisfy the following three formulas. Z ≧ 9.810Y− ^0.984 Y ≧ 150.56X− ^0.516 Z ≧ 1.680X− ^0.508 (However, 5 ≦ X ≦ 300, 10 ≦ Y ≦ 80, 0.1 ≦ Z
≦ 1.0)