JP2004248612A

JP2004248612A - Aloe mesophyll-containing processed food

Info

Publication number: JP2004248612A
Application number: JP2003044110A
Authority: JP
Inventors: Tsuyoshi Kaji; 強梶; Takashi Yokoi; 俊横井; Akihiko Kamoi; 暁比古鴨井
Original assignee: T Hasegawa Co Ltd
Current assignee: T Hasegawa Co Ltd
Priority date: 2003-02-21
Filing date: 2003-02-21
Publication date: 2004-09-09
Anticipated expiration: 2023-02-21
Also published as: JP4846188B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide an aloe mesophyll-containing processed food having good texture/throat through feeling in eating in which a problem in which characteristic texture which aloe mesophyll has originally is lost in processing steps such as sterilization and a processing step of foods and beverages in which aloe mesophyll-containing processed food is each formulated when processing aloe mesophyll is improved and solid mesophyll quality having elasticity is obtained. <P>SOLUTION: The aloe mesophyll-containing processed food in which quality of mesophyll is improved is obtained by formulating aloe mesophyll with 0.05-0.4 wt.% LM pectin. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明はヨーグルト、冷菓、デザート食品などの飲食物に添加するのに有用な葉肉質が改善されたアロエ葉肉含有加工品に関する。
【０００２】
【従来の技術】
最近の健康ブームから、例えば、アロエヨーグルトなどのアロエ葉肉含有加工品を配合した飲食品が市場に多く出回っている。これまでアロエ葉肉含有加工品を配合した飲食品としては、例えば、豆腐又はコンニャク原料、カルシウム及びアロエ草を擂潰して生成されるゼリー状のアロエ及びアロエ液を混合し、凝固剤を添加することにより製造される豆腐状又はコンニャク状のカルシウムを主体とするアロエ入り健康食品（特許文献１参照）；破砕したアロエに加糖し、発酵させてなるアロエペーストの製造方法（特許文献２参照）；粒度が３〜３２メッシュのアロエ果肉（ジェル）を加えてなる繊維入り果汁飲料（特許文献３参照）；ビタミンが添加されたアロエベラゲルを蒸気式釜で殺菌すると共に酸を添加してなるアロエベラゲルの製造方法（特許文献４参照）；アロエ葉肉を特定濃度のカルシウム溶液で処理し、特定濃度のカルシウムを含有する食品に添加し、レトルト殺菌処理してなるアロエ葉肉を含有するレトルト食品の製造方法（特許文献５参照）；ナタデココまたはアロエ葉肉をその他の副原料と共に破砕混合してから均質化処理を行った後、乾燥および粉砕してなる菓子・食品素材の製造方法（特許文献６参照）；適当なサイズにカットした固形状のアロエ葉肉を、シロップ中に浸漬した状態で、糖分及びその他の成分を含浸させた後、シロップ切りを行い凍結してなるアロエ葉肉のフローズン加工方法（特許文献７参照）などが提案されている。
【０００３】
【特許文献１】
特開平３−５３８６８号公報
【０００４】
【特許文献２】
特開平７−１４７９３１号公報
【０００５】
【特許文献３】
特開平８−２９８９７１号公報
【０００６】
【特許文献４】
特開平９−９９０４号公報
【０００７】
【特許文献５】
特開平１１−１３７１９２号公報
【０００８】
【特許文献６】
特開２００１−３２７２５４号公報
【０００９】
【特許文献７】
特開２００２−２０９５４４号公報
【００１０】
【発明が解決しようとする課題】
上記の如きアロエ葉肉含有加工品を配合した飲食品においては、健康、美容イメージとともに、アロエ葉肉が本来的に有する弾力性のある固い独特の食感が好まれている。しかしながら、アロエ葉肉を加工する際の、例えば、殺菌処理や糖浸漬などの加工工程や、アロエ葉肉含有加工品を配合した飲食品での加工工程において、アロエ葉肉が本来的に有する独特の食感が失われるという問題がある。
【００１１】
本発明の目的は、弾力性のある固い葉肉質に改善された、喫食時の食感・のどごし感のよいアロエ葉肉含有加工品を提供することである。
【００１２】
【課題を解決するための手段】
本発明者らは、上記の如き課題を解決すべく鋭意研究を行った結果、今回、アロエ葉肉、甘味料、安定剤などを含有するアロエ葉肉含有加工品を調製する際に、アロエ葉肉に対して特定割合のＬＭペクチンを配合するという簡便な方法により、上記の課題を一挙に解決することができることを見出し本発明を完成するに至った。
【００１３】
かくして、本発明は、アロエ葉肉に対してＬＭペクチンを０．０５〜０．４重量％の割合で配合してなる葉肉質が改善されたアロエ葉肉含有加工品を提供するものである。
【００１４】
以下、本発明についてさらに詳細に述べる。
【００１５】
【発明の実施の形態】
本発明のアロエ葉肉含有加工品で使用されるアロエ葉肉としては、アロエ生葉より表皮を剥離し、ゲル部分を摘出したアロエ葉肉を使用することができ、かかるアロエ葉肉を適当なサイズ、例えば、８ｍｍ×８ｍｍないし１５ｍｍ×１５ｍｍのサイズにカッティングされたものを使用することができる。簡便には、９０℃で３０分間程度の殺菌処理が施された市販のアロエ葉肉缶詰を使用することもできる。アロエ葉肉の配合割合は特に制限されるものではなく、所望する葉肉率により異なり一概には言えないが、通常、アロエ葉肉含有加工品に対して３０〜９０重量％、好ましくは５０〜８０重量％の範囲内を例示することができる。
【００１６】
本発明は、上記のアロエ葉肉に対して、ＬＭペクチンを０．０５〜０．４重量％、好ましくは０．１〜０．３重量％の割合で配合することを特徴とする。ＬＭペクチンの配合割合が０．０５重量％未満では葉肉質の改善効果は見られず、他方、０．４重量％を超えると、葉肉質の収縮がすすみ適当でない。本発明では、アロエ葉肉に対してＬＭペクチンを前記した特定の割合で配合することにより、弾力性のある独特の葉肉質とすることができ、かつ葉肉質の過度の収縮を抑えることができる。
【００１７】
本発明では、上記したＬＭペクチンに加えて、グアガム、キサンタンガムおよびコーンスターチから選択される少なくとも１種の安定剤を配合することもできる。かかる安定剤の使用量は、安定剤の種類などにより異なり一概には言えないが、通常、アロエ葉肉に対して、グアガムおよびキサンタンガムでは、０．０５〜０．５５重量％、好ましくは０．１〜０．４重量％の範囲内を例示することができ、また、コーンスターチでは、０．８〜５重量％、好ましくは１．７〜３．３重量％の範囲内を例示することができる。
【００１８】
本発明のアロエ葉肉含有加工品には、果実加工品に通常使用されている甘味料を配合することができ、かかる甘味料としては、例えば、砂糖、異性化糖、ブドウ糖、果糖、乳糖、麦芽糖などの糖類；フラクトオリゴ糖、マルトオリゴ糖などのオリゴ糖類；マルチトール、ソルビトール、キシリトール、ラクチトール、パラチニット、還元澱粉糖化物などの糖アルコール類；アセスルファムＫ、シュクラロースなどの合成甘味料類；ステビア、グルチルリチン、ソーマチンなどの非糖質天然甘味料類；アスパルテームなどのアミノ酸系甘味料類などの甘味料を挙げることができ、これらは単独でまたは２種以上組み合わせて使用することができる。甘味料の配合割合は特に制限されるものではなく、使用する甘味料の種類、所望する甘味度により異なり一概には言えないが、通常、アロエ葉肉含有加工品に対して５〜４０重量％、好ましくは１０〜２５重量％の範囲内を例示することができる。
【００１９】
アロエ葉肉含有加工品を調製する方法としては、果肉加工品を調製するための通常の方法を採用することができ、例えば、適当なサイズにカッティングされたアロエの葉肉に、上記した、ＬＭペクチン、安定剤、甘味料および水を混合し、４０〜６０℃にて加熱処理し、必要であれば、脱気処理、糖度調整、有機酸の添加による酸味の調整などを行った後、加熱殺菌し、所望により香料、色素などを添加することにより、葉肉質の改善されたアロエ葉肉含有加工品を調製することができる。
【００２０】
本発明の一実施態様を例示すれば、アロエ葉肉含有加工品全体に対し、アロエ葉肉５０〜８０重量％および甘味料１０〜２５重量％と、アロエ葉肉に対してＬＭペクチン０．０５〜０．４重量％および水１０〜４０重量％を添加混合し、４５〜６５℃、好ましくは５５〜６０℃で、１分〜１２０分間、好ましくは２０分〜１００分間加熱処理し、加熱殺菌後、容器に充填することにより、葉肉質の改善されたアロエ葉肉含有加工品を得ることができる。
【００２１】
次に実施例を挙げて本発明の態様をさらに具体的に説明する。
【００２２】
【実施例】
実施例１
アロエベラ缶詰葉肉（１０×１０ｍｍ）６００ｇ、グラニュー糖１６０ｇおよび水２３７ｇを混合し、それにあらかじめ溶解したＬＭペクチン（ユニテックフーズ社製）２ｇ（アロエ葉肉に対して０．３３重量％）およびクエン酸１ｇを添加して、５５℃で１０分間加熱し、脱気処理後、９３℃で３分間殺菌し、香料を添加して容器に充填し、本発明に従うアロエ葉肉含有加工品（本発明品１）１０００ｇを得た。
【００２３】
実施例２
実施例１において、ＬＭペクチンの配合量を０．５ｇ（アロエ葉肉に対して０．０８重量％）とした以外は実施例１と同様に処理してアロエ葉肉含有加工品（本発明品２）を得た。
【００２４】
実施例３
実施例１において、ＬＭペクチンの配合量を１ｇ（アロエ葉肉に対して０．１７重量％）とした以外は実施例１と同様に処理してアロエ葉肉含有加工品（本発明品３）を得た。
【００２５】
実施例４
実施例１において、ＬＭペクチンの配合量を１．５ｇ（アロエ葉肉に対して０．２５重量％）とした以外は実施例１と同様に処理してアロエ葉肉含有加工品（本発明品４）を得た。
【００２６】
比較例１（ＬＭペクチン無添加）
実施例１において、ＬＭペクチンを使用しなかった以外は実施例１と同様に処理してアロエ葉肉含有加工品（比較品１）を得た。
【００２７】
比較例２
実施例１において、ＬＭペクチンの配合量を３ｇ（アロエ葉肉に対して０．５重量％）とした以外は実施例１と同様に処理してアロエ葉肉含有加工品（比較品２）を得た。
（アロエ葉肉の固形量と固さの評価）
実施例１〜４、比較例１および比較例２で得られた本発明品１〜４、比較品１および比較品２のそれぞれのアロエ葉肉含有加工品から４０℃のぬるま湯でシロップ部を溶解し、１６メッシュふるいにより葉肉部を分離し、アロエ葉肉含有加工品全体に対する固形量および下記の方法に従いレオメーターにより葉肉の固さを測定した。その結果を表１に示す。
測定方法
レオメーター（不動工業製ＲＴ−２００２Ｊ）の荷台にアロエ葉肉（０．８ｇ以上、１．２ｇ未満の葉肉を任意にピックアップして試料とした）を乗せ、葉肉面に装着したアダプター（歯形押棒）を下記の条件で押し込み、表面が破れたときの値（ｇ）をレコーダー（横川電気製ＬＲ−４２２０Ｅ）により読みとる。
（条件）
アダプター：歯形押棒
荷台上昇速度：３０ｃｍ／ｍｉｎ
ストローク：３０ｍｍ
レンジ：２Ｋｇ
【００２８】
【表１】

【００２９】
表１の結果から、本発明品１〜４は、比較品１に比較して葉肉質が固く弾力性があることがわかる。また、比較品２では、葉肉質の固さは見られたが、葉肉質の収縮が進み、本発明品１〜４に比べて固形量が少なくなっていることがわかる。
（官能評価１）
本発明品１〜４、比較品１および比較品２のアロエ葉肉含有加工食品について専門パネラー１０名による官能評価を行った。その結果、１０名のパネラー全員が本発明品１〜４のアロエ葉肉は比較品１と比較して弾力性に富み、歯ごたえがあり、食感の点で優れていると評価した。また、比較品２では、葉肉質の固さは見られたが、葉肉質が収縮していて、のどごし感に劣っていると評価した。
（官能評価２）
市販のプレーンヨーグルト７０部に、本発明品１〜４、比較品１および比較品２のアロエ葉肉含有加工品をそれぞれ３０部配合し、専門パネラー１０名による官能評価を行った。その結果、専門パネラー１０名全員が、本発明品１〜４のアロエ葉肉含有加工品を配合したヨーグルトは、比較品１を配合したヨーグルトに比べ、弾力性が強く歯ごたえのある食感から独特の存在感を感じさせ、滑らかなヨーグルトとの対比も好ましく、ヨーグルトの嗜好性を向上させていると評価した。また、比較品２のアロエ葉肉含有加工品を配合したヨーグルトは葉肉が収縮していて存在感がないと評価した。
【００３０】
実施例５
実施例１において、ＬＭペクチンの配合量を２ｇ（アロエ葉肉に対して０．３３重量％）とし、更にキサンタンガムを０．８ｇ（アロエ葉肉に対して０．１３重量％）およびグアガムを１．９ｇ（アロエ葉肉に対して０．３２重量％）配合した以外は実施例１と同様に処理してアロエ葉肉含有加工品（本発明品５）を得た。
【００３１】
実施例６
実施例１において、ＬＭペクチンの配合量を２ｇ（アロエ葉肉に対して０．３３重量％）とし、更にコーンスターチを２０ｇ（アロエ葉肉に対して３．３３重量％）配合した以外は実施例１と同様に処理してアロエ葉肉含有加工品（本発明品６）を得た。
（アロエ葉肉の固形量と固さの評価）
実施例５および６で得られた本発明品５および６のそれぞれのアロエ葉肉含有加工品のアロエ葉肉の固形量と固さを前記と同様にして測定した。その結果を表２に示す。
【００３２】
【表２】

【００３３】
表２の結果から、本発明品５および６は、本発明品１と同様に葉肉質が固く、果肉の収縮が見られず、また、官能評価においても本発明品１と同様に食感が優れていることがわかる。
【００３４】
【発明の効果】
本発明によれば、アロエ葉肉を加工する際の、例えば、殺菌処理、糖浸漬などの加工工程やアロエ葉肉含有加工品を配合した飲食品での加工工程においてアロエ葉肉が本来的に有する独特の食感が失われるのを改善し、弾力性のある固い葉肉質に改善され、喫食時の食感・のどごし感のよいアロエ葉肉含有加工品を提供することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a processed aloe-leaf-containing product having an improved leaf quality and useful for adding to foods and drinks such as yogurt, frozen desserts and dessert foods.
[0002]
[Prior art]
Due to the recent health boom, many foods and beverages containing processed aloe-leaf-containing products such as aloe yogurt are on the market. Until now, as foods and beverages containing processed aloe-leaf-containing products, for example, tofu or konjac raw materials, calcium and aloe grass, jelly-like aloe and aloe liquid are mixed, and a coagulant is added. Tofu- or konjac-shaped calcium-based health food containing aloe (see Patent Document 1); a method for producing an aloe paste obtained by adding sugar to crushed aloe and fermenting (see Patent Document 2); Is a juice beverage containing fiber obtained by adding 3-32 mesh aloe pulp (gel) (see Patent Document 3); aloe vera gel obtained by disinfecting aloe vera gel to which vitamins are added in a steam-type pot and adding acid. Production method (see Patent Document 4): Aloe leaf medicament is treated with a calcium solution having a specific concentration and added to a food containing calcium at a specific concentration A method for producing a retort food containing aloe leaf that has been subjected to a retort sterilization treatment (see Patent Document 5); crushing and mixing nata de coco or aloe leaf together with other auxiliary materials, then performing homogenization treatment, and then drying and grinding. A method for producing a confectionery / food material (see Patent Document 6); a solid aloe leaf cut into a suitable size is impregnated with saccharide and other components in a state of being immersed in the syrup, and then syrup is obtained. There has been proposed, for example, a method for processing frozen aloe leaf meat by cutting and freezing (see Patent Document 7).
[0003]
[Patent Document 1]
JP-A-3-53868
[Patent Document 2]
Japanese Patent Application Laid-Open No. 7-147931
[Patent Document 3]
JP-A-8-298971
[Patent Document 4]
JP-A-9-9904
[Patent Document 5]
JP-A-11-137192 [0008]
[Patent Document 6]
JP 2001-327254 A
[Patent Document 7]
Japanese Patent Application Laid-Open No. 2002-209544
[Problems to be solved by the invention]
In foods and drinks containing the processed aloe-leaf-containing product as described above, a healthy and beautiful image and an elastic, hard and unique texture inherent in aloe-leaf are preferred. However, when processing aloe leaf, for example, in a processing step such as sterilization treatment or sugar immersion, or in a food or beverage processing step containing a processed product containing aloe leaf meat, the unique texture inherent in aloe leaf meat Is lost.
[0011]
An object of the present invention is to provide a processed aloe-leaf-containing product which is improved to have a resilient, firm leaf quality and which has a good texture and throat during eating.
[0012]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, this time, when preparing a processed aloe-leaf-containing product containing aloe leaf, sweeteners, stabilizers, etc., The present inventors have found that the above problems can be solved all at once by a simple method of blending a specific ratio of LM pectin, and have completed the present invention.
[0013]
Thus, the present invention provides a processed aloe-leaf-containing product having improved leaf quality obtained by blending LM pectin at a ratio of 0.05 to 0.4% by weight with respect to aloe leaf.
[0014]
Hereinafter, the present invention will be described in more detail.
[0015]
BEST MODE FOR CARRYING OUT THE INVENTION
As the aloe leaf used in the processed aloe-leaf-containing product of the present invention, aloe leaf obtained by peeling the epidermis from fresh aloe leaf and removing the gel portion can be used. Such aloe leaf can be used in an appropriate size, for example, 8 mm. What is cut to a size of × 8 mm to 15 mm × 15 mm can be used. For convenience, a commercially available canned aloe leaf meat that has been sterilized at 90 ° C. for about 30 minutes can also be used. The blending ratio of aloe mesophyll is not particularly limited and varies depending on the desired mesophyll ratio, and cannot be stated unconditionally, but is usually 30 to 90% by weight, preferably 50 to 80% by weight, based on the processed aloe-leaf-containing product. Can be exemplified.
[0016]
The present invention is characterized in that LM pectin is added to the above aloe leaf at a ratio of 0.05 to 0.4% by weight, preferably 0.1 to 0.3% by weight. When the blending ratio of LM pectin is less than 0.05% by weight, the effect of improving the mesophyll quality is not seen, while when it exceeds 0.4% by weight, the mesophyllous shrinkage is not suitable. In the present invention, by blending LM pectin with the above-mentioned specific ratio with respect to aloe mesophyll, it is possible to obtain a unique elastic mesophyll and suppress excessive contraction of mesophyll.
[0017]
In the present invention, at least one stabilizer selected from guar gum, xanthan gum and corn starch can be blended in addition to the LM pectin described above. The amount of the stabilizer used varies depending on the type of the stabilizer and cannot be unconditionally determined, but is usually 0.05 to 0.55% by weight, preferably 0.1% by weight of guar gum and xanthan gum with respect to aloe mesophyll. In the case of corn starch, it can be exemplified in the range of 0.8 to 5% by weight, preferably in the range of 1.7 to 3.3% by weight.
[0018]
The processed aloe-leaf-containing product of the present invention may contain a sweetener commonly used in processed fruit products. Examples of such sweeteners include sugar, isomerized sugar, glucose, fructose, lactose, and maltose. Oligosaccharides such as fructooligosaccharides and maltooligosaccharides; sugar alcohols such as maltitol, sorbitol, xylitol, lactitol, palatinit, and reduced starch saccharified products; synthetic sweeteners such as acesulfame K and sucralose; And non-saccharide natural sweeteners such as thaumatin; and sweeteners such as amino acid-based sweeteners such as aspartame, which can be used alone or in combination of two or more. The mixing ratio of the sweetener is not particularly limited, and varies depending on the type of the sweetener to be used and the desired degree of sweetness, and cannot be generally described, but is usually 5 to 40% by weight based on the aloe leaf-containing processed product. Preferably, a range of 10 to 25% by weight can be exemplified.
[0019]
As a method of preparing the processed aloe-leaf-containing product, a usual method for preparing a processed pulp product can be adopted. For example, the above-described LM pectin, Stabilizer, sweetener and water are mixed and heat-treated at 40-60 ° C. If necessary, after deaeration, sugar content adjustment, acidity adjustment by adding organic acid, etc., heat sterilization is performed. By adding a flavor, a pigment, and the like, if desired, a processed product containing aloe mesophyll having improved mesophyll quality can be prepared.
[0020]
As an example of one embodiment of the present invention, 50 to 80% by weight of aloe mesophyll and 10 to 25% by weight of sweetener are contained in the whole processed product containing aloe mesophyll, and 0.05 to 0.2% of LM pectin is used in aloe mesophyll. 4% by weight and 10 to 40% by weight of water are added and mixed, and heat-treated at 45 to 65 ° C, preferably 55 to 60 ° C for 1 minute to 120 minutes, preferably 20 minutes to 100 minutes. By filling the mixture, it is possible to obtain a processed aloe-leaf-containing product having an improved leaf quality.
[0021]
Next, embodiments of the present invention will be described more specifically with reference to examples.
[0022]
【Example】
Example 1
600 g of canned aloe vera (10 × 10 mm), 160 g of granulated sugar and 237 g of water were mixed, and 2 g of LM pectin (manufactured by Unitech Foods) dissolved in advance (0.33% by weight based on aloe leaf) and 1 g of citric acid were added thereto. Add, heat at 55 ° C. for 10 minutes, deaerate, sterilize at 93 ° C. for 3 minutes, add a fragrance and fill in a container, 1000 g of a processed aloe-leaf-containing product according to the present invention (Product 1 of the present invention) Got.
[0023]
Example 2
A processed aloe-leaf-containing product (the product of the present invention 2) in the same manner as in Example 1 except that the amount of LM pectin was changed to 0.5 g (0.08% by weight based on aloe-leaf). Got.
[0024]
Example 3
The same procedure as in Example 1 was carried out except that the blending amount of LM pectin was changed to 1 g (0.17% by weight based on aloe mesophyll) to obtain a processed product containing aloe mesophyll (Product 3 of the present invention). Was.
[0025]
Example 4
A processed product containing aloe mesophyll (inventive product 4) in the same manner as in Example 1 except that the amount of LM pectin was changed to 1.5 g (0.25% by weight based on aloe mesophyll). Got.
[0026]
Comparative Example 1 (without addition of LM pectin)
The same procedure as in Example 1 was carried out except that LM pectin was not used, to obtain a processed aloe-leaf-containing product (Comparative Product 1).
[0027]
Comparative Example 2
A processed product containing aloe mesophyll (comparative product 2) was obtained in the same manner as in Example 1 except that the amount of LM pectin was changed to 3 g (0.5% by weight based on aloe mesophyll). .
(Evaluation of solid content and hardness of aloe leaf)
The syrup was dissolved in lukewarm water at 40 ° C. from each of the aloe-leaf-containing processed products of the present invention products 1 to 4, comparative product 1 and comparative product 2 obtained in Examples 1 to 4, Comparative Example 1 and Comparative Example 2. The leaf portion was separated by a 16-mesh sieve, and the solid content of the whole processed aloe-leaf-containing product was measured and the hardness of the leaf was measured by a rheometer according to the following method. Table 1 shows the results.
Measurement method Aloe leaf (0.8 g or more and less than 1.2 g of leaf was optionally picked up and used as a sample) was placed on the bed of a rheometer (RT-2002J manufactured by Fudo Kogyo) and attached to the leaf surface The adapter (toothed push rod) is pushed in under the following conditions, and the value (g) when the surface is broken is read by a recorder (LR-4220E manufactured by Yokokawa Electric).
(conditions)
Adapter: Toothed push bar carrier lifting speed: 30 cm / min
Stroke: 30mm
Range: 2Kg
[0028]
[Table 1]

[0029]
From the results in Table 1, it can be seen that the present invention products 1 to 4 are firmer in the mesophyll quality and have elasticity as compared with the comparative product 1. In Comparative Product 2, although the hardness of the mesophyll was observed, the shrinkage of the mesophyll advanced, and it can be seen that the solid content was smaller than that of Products 1 to 4 of the present invention.
(Sensory evaluation 1)
Sensory evaluation was conducted by 10 expert panelists on the processed foods containing aloe leaf meat of inventive products 1 to 4, comparative product 1 and comparative product 2. As a result, all 10 panelists evaluated that the aloe mesophylls of the present invention products 1 to 4 were richer in elasticity, chewy and better in texture than the comparative product 1. In Comparative Product 2, although the hardness of the mesophyll was observed, the mesophyll was shrunk and evaluated as having a poor throat feeling.
(Sensory evaluation 2)
To 70 parts of commercially available plain yogurt, 30 parts of each of the aloe-leaf-containing processed products of the present invention products 1 to 4, comparative product 1 and comparative product 2 were blended, and sensory evaluation was performed by 10 expert panelists. As a result, all of the 10 expert panelists found that yogurt containing the processed products containing aloe mesophylls of the present invention products 1 to 4 has a unique elasticity and crunchy texture compared to the yogurt containing comparative product 1. A feeling of presence was felt, and the contrast with smooth yogurt was also preferable, and it was evaluated that the taste of yogurt was improved. In addition, the yogurt containing the processed aloe-leaf-containing product of Comparative Product 2 was evaluated as having no leaf and having no presence.
[0030]
Example 5
In Example 1, the blending amount of LM pectin was 2 g (0.33% by weight based on aloe mesophyll), and further 0.8 g of xanthan gum (0.13% by weight based on aloe mesophyll) and 1.9 g of guar gum. (0.32% by weight based on aloe leaf) The same treatment as in Example 1 was carried out except that it was blended to obtain a processed product containing aloe leaf (invention product 5).
[0031]
Example 6
Example 1 was the same as Example 1 except that the blending amount of LM pectin was 2 g (0.33% by weight based on aloe mesophyll) and 20 g of corn starch (3.33% by weight based on aloe mesophyll). The same treatment was performed to obtain a processed product containing aloe leaf meat (Product 6 of the present invention).
(Evaluation of solid content and hardness of aloe leaf)
The solid content and hardness of the aloe leaf of each of the processed aloe-leaf-containing products of the present invention products 5 and 6 obtained in Examples 5 and 6 were measured in the same manner as described above. Table 2 shows the results.
[0032]
[Table 2]

[0033]
From the results shown in Table 2, the products 5 and 6 of the present invention have firm mesophyll and no shrinkage of the pulp as in the case of the product 1 of the present invention, and have a texture similar to that of the product 1 of the present invention in the sensory evaluation. It turns out that it is excellent.
[0034]
【The invention's effect】
According to the present invention, when processing aloe leaf, for example, in the processing step of sterilization, sugar immersion and the like, and in the processing step of foods and beverages containing processed products containing aloe leaf, unique aloe leaf meat originally has It is possible to provide a processed aloe-leaf-containing product which is improved in losing the texture and has a resilient hard leaf quality and has a good texture and throat during eating.

Claims

A processed aloe-leaf-containing product having improved leaf quality obtained by blending LM pectin at a ratio of 0.05 to 0.4% by weight with respect to aloe leaf.

The processed aloe-leaf-containing product according to claim 1, further comprising at least one stabilizer selected from guar gum, xanthan gum and corn starch.