JP2003204771A - Prune fiber food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a prune fiber food given by using a fruit skin part of a prune as a raw material, richly containing vitamin A, minerals, dietary fiber, etc., and, moreover, together having a sweet taste and a sour taste inherent in the prune. <P>SOLUTION: This prune fiber food is given by using a hydrolyzate of the fruit skin part of the prune as the raw material, wherein the food contains the dietary fiber in amount of 20-45 g based on 100 g of solid matter of the food and sugar in an amount of 40-70 g, and has an acidity of 1-3.5 g when converted into citric acid. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a prune fiber food made from a hydrolyzate of a prune skin part as a raw material.
In particular, extract the seeds with water from dry prunes, seeds,
Also, the present invention relates to a prune fiber food made from the prune skin portion which is a residue after separating the liquid portion.

[0002]

BACKGROUND OF THE INVENTION Prune is considered to be a functional food due to its sweetness and generally known mild laxative effect.
It is widely eaten in the seed-free state or in the form of extract. When prune is used as an extract, the raw material, dry prune, is first hydrolyzed, heated to a predetermined temperature and kept warm for a predetermined time, and then the extract is separated and processed into a concentrated extract. On the other hand, after extraction of the extract, the seed part and the prune skin part are left as a residue.

When the extract is extracted and separated using only water, the water-insoluble components contained in the prunes are completely left in the prunes. Therefore, the pruned skin contains abundant amounts of vitamin A, minerals, dietary fiber and the like, and its utility value as a functional food is not lost.

However, the sweetness and sourness peculiar to prunes are water-soluble, and a considerable amount is extracted and separated together with water as an extract or the like. Therefore, the prune skin, which is the residue, is almost tasteless, fibrous and has a bad texture, and it is difficult to eat as it is. Therefore, the pruned skin part has been hardly used as a food or a raw material for food processing so far.

[0005]

SUMMARY OF THE INVENTION The present invention is to solve the above-mentioned conventional problems, and an object of the present invention is to use prune skin as a raw material and richly contain vitamin A, minerals, dietary fiber and the like. However, the purpose is to provide prune fiber foods that also have the sweetness and sourness peculiar to prune.

[0006]

Means for Solving the Problems The present invention provides a prune fiber food using a hydrolyzate of a prune skin as a raw material, wherein 100 g of solid content contains 20 to 45 g of dietary fiber and 40 to 70 g of sugar, and citric acid. Converted acidity 1 to 3.5
The present invention provides a pruned fiber food product having g.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION As described above, the prune skin part means a residual component after the extract is extracted from the dry prunes, the seed part is taken out, and the liquid part is further separated. The fruit part (parts other than the seed part) of dry prunes contains water and water-soluble components and non-water-soluble components as solids other than water. The removed one becomes the prune skin.

Therefore, the prune skin part generally has a solid content weight ratio of about 0.05 to 0.2 when compared with the fruit part of dry prunes. This solid content weight ratio may vary depending on the method of separating the liquid part from the fruit part of the dry prune after removing the seed part. For example,
When only the centrifugal separation method is used as the method for separating the liquid part, the solid content weight ratio is about 0.1 to 0.2. If the liquid part is further removed by the pressing method thereafter, the solid content weight ratio is It will be about 0.05 to 0.1.

The pruned skin portion that is preferably used in the present invention is the residue after extraction of the extract and the like using only water without using an enzyme. This is because the flavor of the pruned fiber food obtained by using an enzyme when extracting the extract is different.

[0010] The prune skin part is a fibrous substance which does not have the sourness and sweetness peculiar to prunes as it is and has a rough texture, and is difficult to use as a raw material for foods and food processing. Therefore, in the present invention, after obtaining such a prune skin part, this is hydrolyzed. This is because the fibrous material of the prune skin part can be atomized by the hydrolysis treatment, and the sweetness and sourness peculiar to prune can be imparted depending on the conditions.

Hydrolysis is carried out by adding a cellulase complex enzyme and, if necessary, water to the pruned skin, heating the mixture to a suitable temperature, and stirring and maintaining the temperature for a suitable time. When the prune skin part contains sufficient water for hydrolysis and handling in the subsequent steps, for example, when only the centrifugation method is used as a method for separating the liquid part, No need to add water.

If this is not the case, for example, if the liquid portion is largely removed by pressing after centrifugation, it is necessary to add an appropriate amount of water to the prune skin portion for hydrolysis and the subsequent steps. . In that case, the amount of water added to the pruned skin part is 0.1 to 3.0 times, preferably 0.3 to 1.0 times, and more preferably 0.5 to 0.9 times the weight of the skin part. The amount. When the amount of water added is less than 0.1 times, the reaction time becomes long and the flavor is deteriorated. In addition, the workability is poor due to poor fluidity. If the amount of water added exceeds 3.0 times, the sweetness becomes weak and the concentration of nutrients becomes too low.

As the cellulase complex enzyme, an enzyme mainly having cellulase activity and also having hemicellulase activity and pectinase activity is preferable. This is because the flavor of the prune skin after the hydrolysis treatment is improved and the fiber is appropriately atomized. Such cellulase complex enzymes include those of the genus Trichoderma. In addition, an enzyme such as Aspergillus may be used alone or in combination of two or more in order to adjust the flavor of the prune peel after the hydrolysis treatment.

The amount of the cellulase complex enzyme added is 0.1 to 0.5% by weight, preferably 0.1% by weight, based on the pericarp after extraction.
4 to 0.5% by weight. When the amount of the cellulase complex enzyme added is less than 0.1% by weight, the reaction time becomes long and atomization becomes insufficient. The addition amount of cellulase complex enzyme was 0.
If it exceeds 5% by weight, the product cost will increase.

The temperature suitable for the hydrolysis treatment of the prune skin with a cellulase complex enzyme is 30 to 70 ° C, preferably 40 to 60 ° C. If the treatment temperature is lower than 30 ° C., the progress of the reaction is insufficient, so that no flavor is produced and atomization is insufficient. When the treatment temperature exceeds 70 ° C, the enzyme is inactivated and the reaction is weakened, resulting in insufficient flavor and atomization.

The processing time for stirring and keeping the temperature at this temperature for hydrolysis is 1.5 to 16 hours, preferably 3 to 7 hours.
It's time. If the treatment time is less than 1.5 hours, the flavor and atomization become insufficient, and if the treatment time exceeds 16 hours, the flavor is deteriorated.

After the hydrolysis treatment, the enzyme contained in the reaction product is inactivated. The quenching process usually involves increasing the temperature of the reactants to about 8
It is performed by raising the temperature to 0 ° C. and holding it for about 30 minutes. After that, the reaction product is taken out of the reaction container, and the product is lined to adjust the concentration, and then a hydrolysis paste is obtained. The inside can be cleaned with a lining machine (Pulper finisher). The size of the meshes is preferably 12 to 30 mesh, especially 20 mesh.

The hydrolyzed paste may be packed as it is and then heat sterilized (retort) to form a prune fiber food in the form of paste, while it may be frozen as it is to be a frozen product.

As another product form, the reaction product taken out from the reaction container may be dried to obtain a pruned fiber food product in the form of powder. In that case, drying is preferably performed by a spray drying method. This is because the spray-drying method allows instant drying without raising the product temperature, so that the powder can be pulverized without impairing the flavor of the prune. Moreover, it is because powdering can be efficiently performed in a continuous process.

However, the hydrolysis paste is a non-uniform viscous liquid containing insoluble matter. The spray dry method is generally
Although it is suitable for pulverizing a uniform solution, it is difficult to atomize a non-uniform viscous liquid even when sprayed, and it is difficult to adjust the optimum conditions when pulverizing well by a spray dry method.

Therefore, when the spray-drying method is performed, the solid content concentration may be appropriately adjusted, and a powdering aid may be added. In order to obtain a solid content yield of more than 80% on average by the spray drying method, the hydrolysis paste is preferably adjusted to a solid content concentration of 5 to 15%, particularly 8 to 14%.

Further, as the powdering aid, dextrin,
Cyclodextrin, trehalose, etc. can be used. Among them, it is preferable to use trehalose. This is because the flavor of trehalose is in harmony with the flavor of prunes, and the adherence of tubes is reduced to improve the solid content yield.

The amount of the powdering aid added is 1 with respect to the solid content.
-15% by weight, preferably 4-6% by weight. If the amount of the powdering aid added is less than 1% by weight, the addition effect cannot be obtained, and if it exceeds 15% by weight, the hygroscopicity of the powder after spray drying is high, and it solidifies when exposed to the air, resulting in a product value. descend.

The prune fiber food obtained by the above method contains 20 to 45 g, preferably 25 to 30 g of dietary fiber in 100 g of solid content. The content of dietary fiber is 20
If it is less than g, the function as a fiber food is inferior, and if it exceeds 45 g, the sweetness is small and the texture is rough. Moreover, this pruned fiber food contains 40 to 70 g, preferably 50 to 60 g of sugar. If the sugar content is less than 40 g, the sweetness will be insufficient, and if it exceeds 70 g, the sweetness will be excessive. Examples of the types of sugars include glucose, fructose, sorbitol, cellobiose, and oligosaccharides. The prune fiber food has an acidity of 1 to 3.5 g, preferably 2.0, in terms of citric acid.
Have ~ 2.5g. When the acidity is out of the above range, the balance between sweetness and sourness is deteriorated and the flavor is deteriorated.

The prune fiber food of the present invention has a good flavor in which the sweetness and sourness peculiar to prunes are well balanced. In addition, the fibrous material is sufficiently atomized so that most of it passes through 20 mesh, and the texture is good. Therefore, this pruned fiber food can be sufficiently used as a raw material for food and food processing.

The spray-dried pruned fiber food may be further pulverized into an 80-mesh pass product. By doing so, melting in the mouth will improve.

Specific applications of the prune fiber food of the present invention include food wetness enhancers, natural gelling agents, deodorants, seasoning agents, texture improving agents and the like. For example, if added to frozen foods (hamburgers, confectionery breads, hot cakes, etc.), its moisturizing effect maintains the juicy texture even after thawing and cooking.

If added to soybean protein, soybean odor can be eliminated. When added to the ingredients of bread, it makes a moist textured bread, and since the flavor and salt stand out, the salt can be reduced. Add to the curry for a mellow flavor. If it is processed into jam, etc., it will have an appropriate viscosity and its flavor can be fully utilized.

The amount of prune fiber food added to other foods may be adjusted appropriately. In general, 1 to 10% by weight, preferably 2 to 4% by weight of the whole when utilizing the flavor of itself, and 1 to 10% by weight of the whole when utilizing the effect of improving the flavor or moisturizing, preferably 3 to 6 It is added in an amount of about weight%.

[0030]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1 A predetermined amount of water was added to dry prune, heated to a predetermined temperature, and stirred for a predetermined time. The seed portion of prunes was removed from this mixture, the remainder was subjected to a centrifuge, and the liquid portion was removed by pressing to obtain a prune skin portion.

To 2000 kg of the obtained prune skin part, 2600 kg of water was added, and 10 kg of a commercially available cellulase complex enzyme of the genus Trichoderma was added.
Heated to 0 ° C and held for 5 hours. At this time, in order to increase the number of contact between the raw material and the enzyme in the reaction tank, horizontal stirring and vertical circulation were performed to shorten the reaction time.

The reaction product was heated to 80 ° C. and kept for 30 minutes to deactivate the enzyme, and the product was taken out from the reaction vessel. Then, the reaction product was applied to a 20-mesh pulper finisher to obtain 4140 kg of prune fiber paste.

The pruned fiber paste obtained had a desirable taste in which the sourness, sweetness and flavor peculiar to prunes were harmonized, and the texture was also good.

Example 2 Prune fiber paste 2300k obtained in Example 1
To the g, 12.6 kg of trehalose was added and dissolved.
The solid content of the prune fiber paste was 11%.

This paste was dried by the spray drying method. The drying conditions were an intake temperature of 190 ° C., an exhaust temperature of 100 ° C., and an atomizer rotation speed of 11,000 rpm. As a result, 216 kg of prune fiber powder was obtained.

Then, this powder was further passed through a 20-mesh sieve and finely pulverized by a pulverizer. Further, finishing sieving was performed with an 80 mesh shifter to obtain a finely pulverized product. The resulting finely pulverized product melted in the mouth quickly and had a sufficient prune flavor.

Next, the components contained in this prune fiber powder were analyzed. The results are shown in Table 1.

[0039]

[Table 1] Note 1: Nutrition Labeling Standard (1996 Ministry of Health and Welfare Notification No. 146)
Formula 100- (water + protein + lipid + ash + dietary fiber) Note 2: Titration method

Example 3 To 100 parts of soybean protein, 2 parts of the prune fiber powder obtained in Example 2 was added and thoroughly mixed with an extruder. After that, a sensory test of soybean odor was performed on the obtained mixture (the number of inspected persons was 7). The results are shown in Table 2.

[0041]

[Table 2]

As described above, the soybean protein added with the prune fiber powder had a reduced soybean odor.

Example 4 A hot cake was prepared by adding 3 g of the prune fiber paste obtained in Example 1 to 100 g of a commercially available hot cake mix. Allow it to cool to room temperature and then-
It was stored at 15 ° C for 48 hours and frozen.

Next, the obtained frozen product was thawed and cooked using a microwave oven. The thawing-cooked pancake had a moist feeling and a sweet taste.

Example 5 30 g of the prune fiber paste obtained in Example 1 was added to a commercially available butter roll material (601 g in total) to prepare a butter roll. The resulting bread had a moist feel and a mild flavor.

Example 6 Curry was cooked by adding 3 g of the prune fiber paste obtained in Example 1 to 100 g of commercially available curry roux. The resulting curry had a mellow flavor.

Example 7 Prune fiber paste 100 obtained in Example 1
A jam was prepared by mixing g, pectin 4 g, glucose 170 g, water 110 g, citric acid 1.5 g, and prune extract 230 g. The jam thus obtained had a preferable taste in which the sourness, sweetness, and flavor peculiar to prunes were harmonized, and the texture and texture were also good.

Example 8 To 100 g of wet gluten, 3 g of the prune fiber powder obtained in Example 2 was added and kneaded to obtain granular wheat protein. The obtained wheat protein had a reduced wheat odor and an astringent taste, and a better flavor, as compared to the case where no wheat protein was added.

[0049]

EFFECTS OF THE INVENTION The prune fiber food obtained according to the present invention uses the prune skin portion as a raw material, contains abundant amounts of vitamin A, minerals, dietary fiber and the like, but also has prunes-specific sweetness and sourness.

Claims (10)

[Claims] 1. A prune fiber food using a hydrolyzate of a prune skin as a raw material, containing 20 to 45 g of dietary fiber and 40 to 70 g of sugar per 100 g of solid content, and having an acidity of 1 to 3.5 g in terms of citric acid. Prune fiber food having. 2. The processed food according to claim 1, wherein the pruned skin is a residue after the extract is extracted from dry prunes with water, the seeds are removed, and the liquid part is separated. 3. The pruned fiber food product according to claim 1, wherein the hydrolysis is carried out in the presence of a cellulase complex enzyme. 4. The prune fiber food according to claim 1, which is in the form of a paste. 5. The prune fiber food according to claim 1, which is in the form of powder. 6. The pruned fiber food product according to claim 5, which is powdered by a spray drying method. 7. A method for producing a prune fiber food, which comprises a step of obtaining a prune skin part; and a step of adding a cellulase complex enzyme to the prune skin part and performing hydrolysis to obtain a hydrolysis paste. 8. The method according to claim 7, wherein the prune skin part is obtained as a residue after extracting the extract with water from the dry prun, seeding, and separating the liquid part. 9. The method according to claim 7, further comprising a step of pulverizing a hydrolysis paste obtained by hydrolysis of the prune skin part by a spray drying method. 10. A pruned fiber food product obtained by the method according to any one of claims 7 to 9.