JP2003210129A - Fruit drink and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a crushed whole fruit of grape having good flavor and rich in the nutrient components of the fruit, a fruit drink containing the crushed product, and a method for producing the crushed product. <P>SOLUTION: The crushed product is composed essentially of whole fruit of grape and contains ≥50 w/w% fraction having particle size of 75-250 μm. The method for the production of the crushed grape comprises the rushing and homogenization of raw grapes without carrying out the squeezing and/or straining treatment. The crushed product contains at least the endocarp and inner fruit component of grape. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a grind of substantially all fruits of grape fruit having a good flavor and rich in nutritional components, a fruit drink containing the grind, and a method for producing the grind.

[0002]

BACKGROUND OF THE INVENTION Fruits, due to their good organoleptic properties,
It has been used for food since ancient times. However, in recent years, not only fruits used for food but also functional components such as skin and seed have been attracting attention. For example, grape skins and seed polyphenols have received worldwide attention in the recent wine boom.

As processed foods of fruits, fruit juice, puree, preserve, etc. are generally known, and fruit juice, puree, etc. are used for drinking. Fruit juice is most often used as a fruit raw material for beverages, and in recent years, sensually good ones have also been produced. However, in the normal juice production process, there is a squeezing process to remove pulp, peel, seeds, etc., and the abundant nutritional components contained in them are discarded, so that the rich flavor of fruits is lacking. Had. Normal grape juice is
Washing of raw materials, desquamation, squeezing, squeezing, pulp removal, clarification,
It is manufactured through processes such as centrifugation and filtration, and the peels, seeds, etc. have been removed in the squeezing process and the like.

[0004] Puree, which is obtained by crushing fruits and lining them, is mainly used in pulp drinks such as nectar. However, the brewing process is indispensable in the process of producing puree, and although pulp is included, the hulls, seeds, etc. are removed, so the problem of discarding the abundant nutritional components contained in them like fruit juice is a problem. Had. On the other hand, as a beverage made from puree, a comminuted citrus drin
k) is known. The whole fruit crushed juice used for this drink (comminuted juice) is made from whole citrus fruits or a specific part of the raw material, and it is finely homogenized to a micron level with a powerful grinder and homogenized into a creamy form. It is puree. However, although this comminuted juice contains the nutritive components of the fruit, it is too fine, lacks a rich feeling, and is not sensually suited to the tastes of Japanese.

Further, as a beverage containing fibrous pulp,
Japanese Unexamined Patent Publication No. 1-281064 is disclosed. It is described in the publication that palatability is dramatically improved when a pulp is crushed into fibrous form by grinding to make it into a drink, but shredding pulp fibers may result in a negative factor as sensory roughness. Have been described. Further, there is no description about a preferable particle size distribution after crushing fruits.

[0006]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a whole fruit ground product of grape fruits having a good flavor and rich in nutritive components inherent in the fruit, a fruit drink containing the ground product, and a method for producing the ground product. To provide.

[0007]

SUMMARY OF THE INVENTION The present invention is summarized as follows. The first invention of the present invention is characterized in that the proportion of the particle size fraction of 75 to 250 μm is 50 w / w% or more. The second invention relates to a ground product of substantially all fruits, wherein the grape fruit raw material is ground and homogenized without squeezing and / or lining. The present invention relates to a method for producing a ground product of substantially all fruits.

The inventors of the present invention have conducted extensive studies to solve the above-mentioned problems of the prior art. As a result, the grape fruit was ground with a grinder having a clearance of 10 to 300 μm without removing its seeds and pericarp. And by homogenizing
It was found that a whole-fruit ground product of grape fruits, which contains abundant nutritional components of fruits and has good sensory properties, was completed, and the present invention was completed.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. In the grape fruit used in the present invention, the variety is not particularly limited, but for example, Kyoho, Delaware, Concord, Muscat of Alexandria, Neo Muscat, Muscat Bailey A, Pione, Cabernet Sauvignon, Campbell Early, Fredonia, Niagara, Portland. , Neo Alicant, Black Queen, Semillon, Riesling, etc., and Kyoho or Cabernet Sauvignon is particularly preferably used in the present invention.

In the present invention, "substantially all fruits of grape fruits" include at least the peel and the fruit components inside thereof, and further the seeds. Therefore, the ground product of substantially all fruits referred to in the present invention is one obtained by grinding and homogenizing grape fruits including at least the peel without squeezing and / or lining the grape fruits. It is rich in nutrients derived from it. The grape fruit may be ground after being frozen, or may be ground as it is or after being subjected to heat treatment.

Next, a method for producing a ground product of substantially all grape fruits will be described. Grinding as referred to in the present invention is to grate or grind to make the raw material fine, and homogenization mechanically crushes the emulsion substances / particulate substances present in the liquid. Finer and uniform emulsification and /
Or to create a suspension. As an apparatus for this grinding, there is, for example, Masuyuki Sangyo Co., Ltd.'s Super Mass Colloider ^R, which has a grinder clearance of 10 to 10.
It can be adjusted in the range of 300 μm. Examples of the homogenizing device include a high-pressure and high-speed type high-pressure homogenizer, a high-speed rotating colloid mill, and a cavitation-type ultrasonic homogenizer. In the present invention, it is preferable to use the high-pressure homogenizer. By properly adjusting these grinding devices and homogenizing devices, it is possible to prepare ground products having various particle size distributions.

In the ground product of substantially all of the grape fruits obtained by the above-mentioned method, the particle size distribution and the sensory evaluation of the ground product are closely related. Good particle size fraction is 75-2
In the range of 50 μm, on the other hand, the fraction of less than 75 μm is not preferable because the taste is watery and lacking in taste, and the fraction of more than 250 μm has a rough taste. Therefore, the ground product in the present invention preferably contains at least 50 w / w% or more of the particle size fraction of 75 to 250 μm, and has a sensory novel flavor with a novel richness which has never been obtained conventionally. On the other hand, the ground product containing 50 w / w% or more of the fraction of less than 75 μm is watery, and the ground product containing 50 w / w% or more of the fraction of more than 250 μm has a rough taste. The ground product of the present invention is organoleptically good even if it is used as it is or diluted with water and is suitable as a raw material for fruit drinks.

On the other hand, in ordinary fruit juice, seeds and fruit skins are removed by operations such as squeezing and lining, and the nutrient components derived from them are reduced. However, the ground product of the present invention contains abundant nutritional components such as anthocyanidins, polyphenols, dietary fiber, etc., and is a preferable beverage from the viewpoint of health.

The fruit drink as referred to in the present invention means a drink made from fruits, for example, fruit juice, fruit mixed juice, fruit juice with fruit granules, fruit / vegetable mixed juice, fruit juice drink and the like. . The fruit beverage containing the grind of the present invention uses at least 0.5 w / w% or more of the grind of substantially all the fruits of the grape fruit based on the whole fruit raw material, and uses the fruit juice of the grape fruit and / or other fruits. , Pulp, vegetable juice, and / or puree. The ratio of ground fruits is 0.5w /
When it is less than w%, the distinctive rich flavor derived from grape fruits is lost, and the beverage has a poor richness. In order to obtain the effects of the present invention, the preferable ratio of the substantially whole ground product is 2
It is 0 w / w% or more. However, the juice in which fruits and vegetables are mixed has a novel rich flavor by containing substantially 5% by weight or more of the whole fruit and vegetable raw materials containing the ground fruit of the grape fruits of the present invention. You can make juice. Further, other products may be added to these fruit drinks, or they may be diluted with water. The article to be added is not particularly limited as long as it is approved as a food and a food additive, and for example, fructose-fructose liquid sugar, white sucrose, granulated sugar, fructose, glucose, oligosaccharides and / or sugars and / or Sweeteners such as aspartame, stevia, fucose, miraculin, swingle, red cabbage,
Colorants such as annatto, carotenoids, flavonoids, anthocyanins, citric acid, sodium citrate, acidulants such as malic acid, lactic acid, phosphoric acid, tartaric acid, phytic acid, vitamin A, carotene, vitamin B1, vitamin B2, vitamin B6, There are vitamins such as Vitamin B12 and Vitamin C, as well as fragrances. Fruit drinks made from ground fruit of virtually all grape fruits are rich in flavor and rich in flavor derived from the raw materials, compared to fruit drinks made from juice obtained by ordinary squeezing. It was a good drink with a pleasant sensation. Also, anthocyanidins,
It was rich in nutrients such as polyphenols and dietary fiber.

An alcohol-containing fruit drink can also be prepared by adding alcohols as a raw material for the fruit drink described above. Examples of alcohols to be added include distilled spirits such as shochu, whiskey, brandy, and brewed alcohols such as sake, old sake, fruit wine, and mirin. Further, brewing alcohol or the like can be used.

[0016]

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

Example 1 Particle size distribution and sensory properties of ground material of substantially all fruits of Kyoho The Kyoho is washed to remove foreign matters and rotten fruits. After that, it is rapidly frozen by a blast freezing method in which low-temperature cold air is flown through the fruits at high speed.
After roughly crushing the frozen Kyoho with a hammer crusher,
Heat with a cooker. Then, using a supermass colloider, the clearance is adjusted to 200 μm and the particles are ground. After grinding, homogenize with a high pressure homogenizer,
A grind of grape fruits was obtained. The obtained ground product is vibrated and sieved to less than 75 μm, 75 to 100 μm, 100
The sensory test was performed by dividing into 5 sections of ultra-150 μm, 150-250 μm, and 250 μm. The sensory test was carried out by 15 panelists in a 5-grade evaluation of 1: poor to 5: good, and the results are shown in Table 1.

[0018]

[Table 1]

From Table 1, it was found that the range of 75 to 250 μm is sensually good and imparts a rich taste unique to Kyoho. However, less than 75 μm and 250
The section above μm was not sensually good.

Next, Kyoho is frozen and crushed by the same method as described above, and then a supermass colloider and a high-pressure homogenizer are used to make a particle size classification of less than 75 μm 50 w / w.
% Or more (Comparative Example 1), 75-250 μm particle size classification of 50 w / w% or more (Invention 1) and 250 μm particle size classification of 50 w / w% or more 2) was made. A sensory test was conducted on these three categories of ground material in the same manner as described above, and the results are shown in Table 2. The distribution of particle size in the obtained ground product is
It measured using the laser diffraction type particle size distribution measuring apparatus.

[0021]

[Table 2]

From Table 2, the sensory evaluation of the present invention 1 containing 50 w / w% of the fraction with a particle size of 75 to 250 μm was the highest, and good comments such as richness and richness were obtained. However, Comparative Example 1 had a low taste, and Comparative Example 2 did not have a smooth taste.

Example 2 100 using Kyoho's ground material
% Fruit Juice Using 1 kg of the Kyoho ground product of the present invention 1 obtained in Example 1, 100% Kyoho fruit juice (Invention 2) was produced. On the other hand, as a control, the same Kyoho was treated by the conventional squeezing method, and 1 kg of the juice was used to produce 100% Kyoho fruit juice (Comparative Example 3). The juices were sterilized at 95 ° C. and then filled into 1-liter PET bottles. The present invention 2 and the comparative example 3 were subjected to a sensory test in the same manner as in Example 1, and the results are shown in Table 3.

[0024]

[Table 3]

From Table 3, Comparative Example 3 in which Invention 2 of 100% fruit juice produced by using Kyoho's ground product of Invention 1 as a raw material was produced by using conventional juice as a raw material,
It was rich, smooth and good.

Next, Table 4 shows the results of analysis of nutritional components such as anthocyanidins, polyphenols (as tannic acid) and dietary fiber. The anthocyanidin was analyzed by a colorimetric method, the polyphenol (as tannic acid) was analyzed by the FOLIN-DENIS method, and the dietary fiber was analyzed by an ordinary Prosky method (enzyme-gravimetric method).

[0027]

[Table 4]

As can be seen from Table 4, since the present invention 2 does not remove the pericarp and the seed portion as compared with Comparative Example 3, it contained a large amount of nutritional components such as anthocyanidins, polyphenols and dietary fiber.

Example 3 Beverage with Juice Using a Kyoho Grinded Product Using the Kyoho ground product of the present invention 1 obtained in Example 1 as a main raw material, a 20 w / w% Kyoho fruit juice-containing beverage (the present invention 3 ) Was manufactured. On the other hand, as a control, using the Kyoho fruit juice produced in Example 2 by the usual squeezing method as the main raw material, 20 w / w
A beverage with% fruit juice (Comparative Example 4) was also produced. Table 5 shows the preparation recipe.

[0030]

[Table 5]

Raw materials were prepared according to the preparation recipe in Table 5, sterilized at 95 ° C., and filled in a 1-liter PET bottle. The obtained fruit drink was subjected to a sensory test in the same manner as in Example 1, and the results are shown in Table 6.

[0032]

[Table 6]

As shown in Table 6, Invention 3 produced using Kyoho's ground product of Invention 1 as a raw material has a richer feeling and richer flavor than Comparative Example 4 produced using a conventional juice juice as a raw material. It was good. Furthermore, dietary fiber was analyzed in the same manner as in Example 2, and the results are shown in Table 7.

[0034]

[Table 7]

From Table 7, Invention 3 contained more nutritional components such as dietary fiber than Comparative Example 4.

[0036]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, a substantial amount of anthocyanidins, polyphenols and other nutritional components are contained, and a flavored and excellent organoleptic property is obtained. It is possible to provide a novel richness derived from fruit, a fruit drink having a rich taste, smooth and excellent in sensory properties, and a method for producing a ground product of substantially all fruits of the grape fruit.

Continued front page    (72) Inventor Kazunari Mizobata             34-1 Seta, Otsu City, Shiga Prefecture             Central Research Institute Co., Ltd. (72) Inventor Satoshi Matsuoka             Shijogyo-ku, Kyoto-shi, Kyoto Prefecture             No. 20 town Tora Shuzo Co., Ltd. Head office (72) Inventor Toshiyuki Hayashi             Maruzen Foods, 880 Jakumaki, Osamu, Sarah City, Nagano Prefecture             Industry Co., Ltd. (72) Inventor Shigeru Wakabayashi             Maruzen Foods, 880 Jakumaki, Osamu, Sarah City, Nagano Prefecture             Industry Co., Ltd. (72) Inventor Takeshi Nakamura             Maruzen Foods, 880 Jakumaki, Osamu, Sarah City, Nagano Prefecture             Industry Co., Ltd. F-term (reference) 4B016 LC02 LE05 LG01 LP01                 4B017 LC02 LE04 LG01 LP18

Claims (3)

[Claims] 1. The ratio of the particle size fraction of 75 to 250 μm is 5
Grinded substance of substantially all fruits of grape fruit, characterized in that it is 0 w / w% or more. 2. A fruit drink comprising a ground product of substantially all of the grape fruit according to claim 1. 3. The production of a substantially whole-ground grind of grape fruits according to claim 1, wherein the grape fruit raw material is ground and homogenized without squeezing and / or lining. Method.