JP2003079329A - Prune processed food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a prune processed food which contains less additives, can easily be taken, and has excellent portability and storability. SOLUTION: This jelly-like food comprises a prune extract, an organic acid for a food additive, and pectin, and does not contain a sweetener.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a pruned food product.

[0002]

2. Description of the Related Art Prune is well known as a health food, and is called miracle fruit in Europe and America, and is recognized as an essential fruit for maintaining good health, and it has permeated the diet.
Also, the largest export destination of prune produced in California, USA is Japan, and its consumption is increasing year by year. Prunes are dried for fruits or processed into extracts, and are distributed to general households or as raw materials for food processing. In particular, since it can be easily and widely used in ordinary households, many prune extract bottled products are on the market. Bottled products of prune extract are generally eaten as they are, or eaten together with bread, cookies, etc. in each household.
It is a food that can be freely incorporated into the diet depending on taste.

The most commercially available pruned bottling products must be stored in a cool dark place after opening, and since they are thick liquids, they stick to the periphery of storage containers and use tableware such as spoons. Therefore, there are many problems such as storability, hygiene, and complexity of handling, such as the need to take out appropriately. Even though it is a food that can be taken more easily, it is contained in a bottle and has poor portability, so there are certain restrictions on its intake.

As a solution to the above, various prune-blended foods have been developed in which prune extract is used as a raw material for processed foods such as beverages and jellies so that prune can be easily taken. Among them, gummy jelly-like foods that combine sugar alcohol and liquid sugar with prune extract to improve heat fluidity, concentrate and gel with gelling agents such as gelatin and pectin are excellent in portability and ingested regardless of age. It is recognized as a food that can be made. However,
When processing these foods as prunes, in addition to adjusting the taste quality, in order to improve processing suitability, many sweeteners such as sugar, starch syrup, sugar alcohol, gelatinizing agents, gelling agents such as pectin, etc. are added. ing. Despite being a prune processed food, the composition of ingredients other than prune is wide-ranging. In the conventional technique, the prune component in the total solid content is 10 to 80.
%, And sugar, starch syrup, sugar alcohol and the like as a sweetener are mixed in an amount of 20 to 90% of the total solid content, and pectin is added to produce a jelly-like food product (Patent 1247653).

Since prune is a natural health food by nature and it is desirable to ingest it in a state in which it contains as few added components as possible, it is necessary to include such many added components. Is a point to be improved as a prune processed food. From the above, it is an object of the present invention to develop a processed food that is excellent in portability and can easily take prune extract itself with only a minimum amount of prune extract.

[0005]

The present invention relates to a jelly-like food product which can be gelled by mixing prunes extract with a minimum amount of pectin and an organic acid such as citric acid, and a method for producing the same. That is, the present invention is: 1. A sweetener-free jelly-like food containing prune extract, organic acid for food addition, and pectin. Prune extract 81-99 per solid content of raw material
%, The food according to 1, characterized in that The content of organic acids for food additives is 0.1% by mass or more and 0.5% by mass or less, and pectin is 0.5% by mass.
1 or 2 characterized by not less than 1.0 mass%
3. The described food product; Pectin is high methoxyl pectin, 1-3
4. The food according to any one of 5) and 5. After adding organic acid salt and pectin for food addition to prune extract, heating and dissolving, heating and concentrating to a sugar content of 60 or more and 70 or less, and then vacuum concentration to a sugar content of 75 or more and 85 or less, and then food addition After adding the organic acid for
It relates to a method for producing a jelly-like food, which is characterized by cooling.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the prune extract can be used in any standard, but generally, the sugar content of 7 is widely distributed as a raw material for food.
About 0 prune extract can be used and the viscosity is
A smooth liquid of 5000 to 17000 cps is preferable.
The prune extract can be blended in an amount of 81 to 99% by mass based on the solid content of the raw material.

Prunes contain a very large amount of sorbitol, which is a kind of sugar alcohol.
~ 30% included. Since sorbitol has a high moisturizing property, after concentrating the prune extract to a sugar content of about 80%,
During drying when cooled, the presence of sorbitol keeps the water content moderate, and prevents the resulting jelly from becoming too hard. Also, sorbitol has a good compatibility with pectin and seems to be suitable for making pectin jelly.

Commercially available pectin can be used, and high methoxyl pectin (HM pectin) having a high degree of esterification (50 mol% or more) and low methoxyl pectin (having a low esterification degree (50 mol% or less)). LM pectin), but high methoxyl pectin is preferred. Since high methoxyl pectin does not need to coexist with an inorganic salt during gelation, it is not necessary to mix unnecessary raw materials that may affect taste. The pectin content is preferably 0.5% by mass or more and 5% by mass or less based on the processed prune food. If it is less than that, the gummy is too soft, and if it is more than that, the viscosity becomes high at the time of concentration, which may hinder the processing step.

As the organic acid for food addition, citric acid,
Malic acid, lactic acid, tartaric acid and the like can be used, with citric acid being preferred. It can also be added as concentrated fruit juice. When citric acid is used, its amount is
It is desirable that the content is 0.1% by mass or more and 1% by mass or less.
If it is more than that, it hardens quickly and it is difficult to pour it into the mold.
As other additives, fruit juice such as apples, flavoring agents, and coloring agents can be added. In the present invention, it is not necessary to mix sugar solutions such as liquid sugar and sugar alcohol, which are generally indispensable when producing gummy jelly and the like. Therefore,
It is a jelly-like food with no added sweetener.

As a method for producing a jelly-like food, a technique generally adopted in the field of food can be used. Next, a method for manufacturing gummy jelly will be specifically described. First,
A salt of an organic acid for food addition, for example, sodium citrate and pectin are added to the prune extract and mixed. It is heated and concentrated to a sugar content of 60-70. The vessel is evacuated to concentrate the sugar content to 75-85. Next, an organic acid for food addition, such as citric acid, is added, poured into a mold, and cooled.

The method for producing a gummy jelly-like food can be carried out according to the conventional process of gummy or pectin jelly after concentrating the prune extract and adding a predetermined amount of a processing aid such as pectin or organic acid. . That is, the temperature is 90
The concentrated liquid kept at around ℃ is poured into a mold, cooled and solidified. The product taken out from the mold is subjected to oil coating and wafer coating to obtain a product.

The feature of this product is that the prune extract is jellied without adding any sugar solution such as liquid sugar or sugar alcohol, which is generally indispensable for producing gummy jelly and the like. The food of the present invention is a processed food product of prune extract which is jellified by adding a small amount of pectin and citric acid to prune extract, without adding a large amount of additives, in particular, a sweetener.

[0013]

EXAMPLES Examples will be shown below. [Example] A gummy jelly was produced by formulating the raw material components in the following amounts. Prune extract 96.0% Citric acid 0.5% High methoxyl pectin 3.4% Sodium citrate 0.1%

Sodium citrate and high methoxyl pectin were added to the prune extract and heated to a sugar content of 60 to 70.
Concentrated to. After heating and dissolving, the inside of the kettle was evacuated to further concentrate the sugar content to 75 to 85. Then add the citric acid solution and mix. While maintaining the temperature around 90 ° C., this is poured into a mold shaped into cornstarch on a tray, and in that state, it is cooled under ventilation at a temperature of 24 ° C. and a humidity of about 55% to remove water and solidify. Then, the cornstarch was taken out of the mold (Demold process), the cornstarch adhering to the surface was removed with a brush, and then oil coating and wafer powder coating were performed to obtain a gummy jelly product.

The obtained product is a gummy jelly excellent in shape retention, moderate elasticity and taste.

[0016]

EFFECTS OF THE INVENTION According to the present invention, it is possible to process prune extract into a jelly without adding a sweetener, and it is possible to provide a prune processed food which can be easily taken and is excellent in portability and storability.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Norihiro Shigematsu             Kanagawa Prefecture Toyama City Totsuka Ward Shinano 12-13 shares             FANCL Central Research Institute F term (reference) 4B041 LC06 LD01 LH06 LK07 LK29                       LP12 LP23

Claims (5)

[Claims] 1. Prune extract, organic acid for food addition,
And a sweetener-free jelly-like food containing pectin. 2. The food according to claim 1, wherein the prune extract is contained in an amount of 81 to 99% based on the solid content of the raw material. 3. The content of the organic acid for food addition is 0.1% by mass or more and 0.5% by mass or less, and the pectin content is 0.1.
5 mass% or more and 1.0 mass% or less, The foodstuff of Claim 1 or 2 characterized by the above-mentioned. 4. The food according to claim 1, wherein the pectin is high methoxyl pectin. 5. A salt of an organic acid for food addition and pectin are added to the prune extract, and the mixture is heated and dissolved to have a sugar content of 60 or more 70.
A method for producing a jelly-like food, which comprises heating and concentrating to the following, concentrating to a sugar content of 75 to 85 by vacuum concentration, then adding an organic acid for food addition, and then cooling.