JP2004329166A

JP2004329166A - Fruit dry product

Info

Publication number: JP2004329166A
Application number: JP2003133046A
Authority: JP
Inventors: Yasuko Koga; 康子古賀; Yoshihide Ichikawa; 佳秀市川; Hitomi Yada; ひとみ矢田; Koichi Shirafuji; 浩一白藤; Yoshihiko Imamura; 悦彦今村
Original assignee: Taiyo Kagaku KK
Current assignee: Taiyo Kagaku KK
Priority date: 2003-05-12
Filing date: 2003-05-12
Publication date: 2004-11-25
Anticipated expiration: 2023-05-12
Also published as: JP4376544B2

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a fruit dry product having excellent crispy palate feeling through improving such problems that many proposals have been made in order to produce fruit dry products, and many proposals have been made also on a drying technique as one of important techniques in the production method for fruit dry products, and as a representative example, proposals such as a hot-air drying method, a microwave drying method, a freeze-drying method, a frying method and a reduced pressure drying method have been made, but it is impossible to obtain crispy palate feeling by lyophilizing fruits as they are and to freely form them because the fruits easily become powder, and similaly, it is impossible to obtain the excellent crispy palate feeling by hot-air drying. <P>SOLUTION: This fruit dry product contains fruit juice, and a protein excluding proteins derived from fruits and/or a specific starch. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明はフルーツ乾燥品に関する。詳細にはフルーツ果汁と、フルーツ由来以外のタンパクおよび／または化工でん粉を含有した、カリカリッとしたクリスピーな食感を有するフルーツ乾燥品に関する。
【０００２】
【従来の技術】
フルーツ乾燥品を製造する為にこれまで多数の提案がなされている。フルーツ乾燥品の製造方法における重要技術の一つである乾燥技術についても多くの提案がなされており、その代表例として、熱風乾燥法、マイクロ波乾燥法、凍結乾燥法、油揚げ、減圧乾燥法等が提案されている。しかし、フルーツそのままを凍結乾燥するとカリカリッとした食感は得られず、粉になりやすいため自由に成形ができないという問題があった。また、熱風乾燥によるものも同様にカリカリッとした優れた食感を得ることができないという問題があった。食感の良いフルーツ乾燥品を得る為に、これらの乾燥法を特殊な条件で行う方法、又は上記の乾燥方法を複数組み合わせて使用する方法が提案されており、果実を１次乾燥した後、マイクロ波で２次乾燥、次に遠赤外線乾燥で３次乾燥してフルーツの乾燥チップを得る方法（例えば、特許文献１参照。）や、イチゴの表面に存在するクチクラ層を除去したあと、糖液に含漬し、次いで膨化、減圧乾燥し、イチゴスナックを得る方法（例えば、特許文献２参照。）などがあるが、これらの方法では３段階の工程や前処理の工程を必須とするなど、手間やコストがかかる問題があった。
【０００３】
【特許文献１】
特開昭６３−３０４９４１号公報（第２−６頁）
【特許文献２】
特開平５−２５２８９２号公報（第２−４頁）
【０００４】
【発明が解決しようとする課題】
本発明の目的はカリカリッとした食感の優れたフルーツ乾燥品を提供することである。
【０００５】
【課題を解決するための手段】
上記課題を解決するため本発明者らが鋭意研究を重ねた結果、フルーツ果汁にフルーツ由来以外のタンパクおよび／または化工でん粉を含有させることで、カリカリッとしたクリスピーな食感を有するフルーツ乾燥品が得られることを見出し、本発明を完成させた。
【０００６】
【発明の実施の形態】
本発明はあらゆるフルーツ乾燥品のために用いることができる。本発明におけるフルーツとは特に限定されるものではないが、苺、ブルーベリー、カシス、アローニャのようなベリー類、オレンジ、レモン、グレープフルーツのような柑橘類、杏子、ビワのような核果実、リンゴ、洋ナシ、バナナ、パイナップル、ライチ、パパイヤ、マンゴー、メロンなどが挙げられる。
【０００７】
本発明におけるフルーツ果汁とは、フルーツの果肉を搾汁することにより不溶性固形物を可及的に除いたもの、果肉を破砕し不溶固形物を含む状態のもの、外皮を含む全果を破砕し種子など特に粗剛な固形物のみ除いたもの、乾燥果実の果肉を破砕しもしくは抽出したもの等の天然果汁、天然果汁を濃縮した濃縮果汁、天然果汁を酸味調整した糖液で希釈したものなど、いずれの形態のものでも使用可能であるが、好ましくは天然果汁、濃縮果汁であり、最も好ましくは含水量を減らすという点で濃縮果汁である。ここで濃縮果汁の水分は特に限定されるものではないが、通常３０〜８０％、好ましくは３０〜６５％である。
【０００８】
本発明におけるフルーツ由来以外のタンパク質とは小麦タンパク、乳タンパク、大豆タンパク、卵タンパク、畜肉タンパク、魚肉タンパクなどが挙げられ、特に限定されるものではないが、好ましくは小麦タンパク、乳タンパク、大豆タンパクであり、更に好ましくは膨化特性という点より小麦タンパクである。タンパク含量は特に限定されるものではないが乾燥後の最終製品中に０．１〜３０重量％、好ましくは１〜１５重量％、更に好ましくは２〜１０重量％である。０．１重量％未満では十分に発泡できず、３０重量％を超えると十分に発泡せず水分が蒸発しにくいため好ましくない。タンパクの起源は酵素免疫測定法（ＥＬＩＳＡ法）や遺伝子の相同性を調べること等で分析がすることが可能である。
【０００９】
本発明における化工でん粉とはアセチル化アジピン酸架橋でん粉、アセチル化リン酸架橋でん粉、アセチル化酸化でん粉、オクテニクコハク酸でん粉ナトリウム、ヒドロキシプロピルでん粉、ヒドロキシプロピル化リン酸架橋でん粉、リン酸モノエステル化リン酸架橋でん粉、リン酸化でん粉、リン酸架橋でん粉、酸化でん粉、酢酸でん粉からなる群より選ばれる１種または２種以上であり、好ましくは糊化温度が低いヒドロキシプロピル化リン酸架橋でん粉、ヒドロキシプロピルでん粉である。糊化温度は特に限定されるものではないが、通常５０〜６０℃、好ましくは５０〜５５℃である。本発明におけるでん粉とはトウモロコシ、馬鈴薯、米、サゴ、タピオカ、小麦由来でん粉が挙げられ、特に限定されるものではないが、好ましくはトウモロコシ、馬鈴薯、小麦由来でん粉であり、更に好ましくは馬鈴薯でん粉である。でん粉の含量は特に限定されるものではないが乾燥後の最終製品中に５〜９５重量％、好ましくは２５〜７５重量％、更に好ましくは３５〜５５重量％である。５重量％未満では十分に発泡できず、９５重量％を超えると粘度が高く発泡しにくいため水分が蒸発しにくいため好ましくない。
【００１０】
本発明のフルーツ乾燥品はフルーツ果汁、フルーツ由来以外のタンパク質および／または化工澱粉を均一に混合し、押出し形成後、乾燥を行う。乾燥方法としてはマイクロ波乾燥、凍結乾燥、減圧乾燥等が挙げられ、特に限定されるものではないが、気泡をコントロールすることができ、クリスピー度合いも自在に調整することができる点からマイクロ波乾燥が好ましい。更にマイクロ波乾燥品を粉砕またはカッティングし、更に熱風乾燥して得られるフルーツ乾燥品が好ましい。マイクロ波乾燥も熱風乾燥も連続的に行うことができる。本発明における熱風乾燥は特に限定されるものではなく、流動乾燥機や１段バンド型通風乾燥機など、熱風が流れ込んで連続的に乾燥できるものが好適に使用できる。熱風乾燥の条件は特に限定されないが、４０℃〜１００℃で５分〜３０分行うことが好ましい。
【００１１】
本発明品におけるフルーツ乾燥品の水分含量は特に限定するものではないが、０．５〜１０％、好ましくは２〜８％、更に好ましくは３〜５％である。水分０．５％未満まで乾燥するのは困難であり、１０％を超えるとカリカリッとした食感が得られない。
【００１２】
本発明品の形状は特に限定されるものではないが、６００μｍ〜１ｃｍの顆粒状や０．５〜５ｃｍダイスカット、円柱形のスティック、型の打ち抜き、半円形に成形することができる。本発明における粉砕には、特に限定されるものではないがパワーミル、フェザーミル、コミトロール、オシュレーターなど、スクリーンがあり所定の粒度に粉砕される粉砕機が好適に使用できる。また本発明におけるカッティングには、フードスライサーなど一般に食品のカッティングに用いる機器が使用できる。
【００１３】
以下に実施例を挙げて本発明を詳しく説明するが、本発明はこれらに限定するものではない。
【実施例】
実施例１
９倍濃縮イチゴ果汁（水分３６％）７０ｇ、小麦タンパク８ｇ、ヒドロキシプロピル化リン酸架橋でん粉１１５ｇ、砂糖２０ｇ、膨張剤６ｇ、クエン酸５ｇ、リンゴ酸０．５ｇを混合し、棒状に押出成形した。その生地１００ｇを出力１．４ｋｗ１分間マイクロ波により膨化乾燥を行った。その後、マイクロ波乾燥品をスクリーンΦ７でパワーミルにより粉砕した。粉砕品を水分１０％以下となるまで８０℃で熱風乾燥し、発明品１の苺の顆粒１５５ｇを得た。
【００１４】
実施例２
９倍濃縮イチゴ果汁（水分３６％）７０ｇ、大豆タンパク１１．７ｇ、砂糖１．２ｇ、増粘剤１．２ｇを混合し、棒状に押出成形した。その生地１００ｇを出力１．４ｋｗ１分間マイクロ波により膨化乾燥を行った。その後、マイクロ波乾燥品をスクリーンΦ７でパワーミルにより粉砕した。粉砕品を水分１０％以下となるまで８０℃で熱風乾燥し、発明品２の苺の顆粒１０３ｇを得た。
【００１５】
実施例３
９倍濃縮イチゴ果汁（水分３６％）７０ｇ、ヒドロキシプロピル化リン酸架橋でん粉１１５ｇ、砂糖２０ｇ、膨張剤６ｇ、クエン酸５ｇ、リンゴ酸０．５ｇを混合し、棒状に押出成形した。その生地１００ｇを出力１．４ｋｗ１分間マイクロ波により膨化乾燥を行た。その後、生成物をスクリーンΦ７でパワーミルにより粉砕した。それらを水分１０％以下となるまで８０℃で熱風乾燥し、発明品３の苺の顆粒１３５ｇを得た。
【００１６】
比較例
フルーツ由来以外のタンパク質およびデンプンを配合しない以外は実施例１〜３と同様にしてフルーツ乾燥品を製造したが、膨化せず乾燥品とはならなかった。
【００１７】
試験例
実施例１〜３で得られた本発明品１〜３と市販のイチゴの凍結乾燥品（ＦＤ品）を用いて１０人のパネラーにて官能評価を行った。
カリカリッとしたクリスピーな食感について、最も良いを３点、良いを２点、どちらかというと良いを１点、普通を０点、どちらかというと悪いを−１点、悪いを−２点として６段階評価を行い、その平均点で表した。
【００１８】
【表１】

表１の結果から明らかなように、フルーツ由来以外のタンパク質および／または特定の化工でん粉を用いたフルーツ乾燥品は、市販のＦＤイチゴと比べてカリカリッとした食感があった。
【００１９】
【本発明の効果】
フルーツ果汁と、フルーツ由来以外のタンパク質および／または特定の化工でん粉を用いてフルーツ乾燥品を提供することにより、食感の優れた、カリカリッとしたクリスピーな食感を有するフルーツ乾燥品を得ることができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to dried fruit products. More specifically, the present invention relates to a dried fruit having a crispy crispy texture, containing fruit juice and protein and / or modified starch other than fruit.
[0002]
[Prior art]
Numerous proposals have been made to produce dried fruit. Many proposals have been made for drying technology, which is one of the important technologies in the production of dried fruits, and typical examples include hot air drying, microwave drying, freeze drying, frying, frying, and vacuum drying. Has been proposed. However, when the fruit is freeze-dried as it is, a crunchy texture cannot be obtained, and there is a problem that the fruit is easily formed into a powder and cannot be freely formed. In addition, there is also a problem in that the hot-air drying method cannot provide a crispy and excellent texture. In order to obtain a dried fruit with a good texture, a method of performing these drying methods under special conditions, or a method of using a plurality of the above drying methods in combination has been proposed. A method of obtaining dried chips of fruits by secondary drying with microwaves and then tertiary drying with far-infrared drying (for example, see Patent Document 1), or removing the cuticle layer present on the surface of strawberries, and then removing sugar There is a method of impregnating with a liquid, followed by swelling and drying under reduced pressure to obtain a strawberry snack (for example, see Patent Document 2). However, these methods require a three-step process or a pretreatment process. However, there is a problem that it takes time and effort.
[0003]
[Patent Document 1]
JP-A-63-304941 (pages 2-6)
[Patent Document 2]
JP-A-5-252892 (pages 2-4)
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a dried fruit product having an excellent crispy texture.
[0005]
[Means for Solving the Problems]
The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, by adding proteins and / or chemically modified starch other than fruits to fruit juice, dried fruit having a crispy and crispy texture can be obtained. The inventors have found that the present invention can be obtained, and completed the present invention.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
The invention can be used for any dried fruit. Fruits in the present invention are not particularly limited, but berries such as strawberries, blueberries, cassis, and aronha, oranges, lemons, citrus fruits such as grapefruits, apricots, core fruits such as loquat, apples, and western fruits Pear, banana, pineapple, lychee, papaya, mango, melon and the like.
[0007]
The fruit juice in the present invention is one in which insoluble solids are removed as much as possible by squeezing fruit pulp, those in which pulp is crushed and insoluble solids are contained, and all fruits including hulls are crushed. Seeds from which only particularly rigid solids such as seeds have been removed, natural juices such as those obtained by crushing or extracting the pulp of dried fruits, concentrated juices obtained by concentrating natural juices, and those obtained by diluting natural juices with a sugar solution adjusted for acidity Although any form can be used, preferred are natural juice and concentrated juice, and most preferred is concentrated juice in terms of reducing the water content. Here, the water content of the concentrated juice is not particularly limited, but is usually 30 to 80%, preferably 30 to 65%.
[0008]
The non-fruit-derived proteins in the present invention include wheat protein, milk protein, soy protein, egg protein, animal meat protein, fish protein, and the like, but are not particularly limited, but are preferably wheat protein, milk protein, and soybean. It is a protein, more preferably a wheat protein in terms of its puffing properties. Although the protein content is not particularly limited, it is 0.1 to 30% by weight, preferably 1 to 15% by weight, more preferably 2 to 10% by weight in the final product after drying. If it is less than 0.1% by weight, it cannot be sufficiently foamed, and if it exceeds 30% by weight, it is not preferable because it does not foam sufficiently and the moisture hardly evaporates. The origin of the protein can be analyzed by enzyme immunoassay (ELISA) or by examining gene homology.
[0009]
The modified starch in the present invention is acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, octenic succinic acid starch sodium, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid. Crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, oxidized starch, one or more selected from the group consisting of acetic acid starch, preferably a hydroxypropylated phosphate crosslinked starch having a low gelatinization temperature, hydroxypropyl starch It is. The gelatinization temperature is not particularly limited, but is usually 50 to 60C, preferably 50 to 55C. The starch in the present invention includes corn, potato, rice, sago, tapioca, wheat-derived starch, but is not particularly limited, but is preferably corn, potato, wheat-derived starch, and more preferably potato starch. is there. The content of starch is not particularly limited, but is 5 to 95% by weight, preferably 25 to 75% by weight, more preferably 35 to 55% by weight in the final product after drying. If it is less than 5% by weight, foaming cannot be sufficiently performed, and if it exceeds 95% by weight, the viscosity is so high that foaming is difficult and water evaporates hardly, which is not preferable.
[0010]
The dried fruit product of the present invention is uniformly mixed with fruit juice, proteins other than fruit-derived proteins and / or modified starch, extruded, and then dried. Examples of the drying method include microwave drying, freeze drying, and vacuum drying, and are not particularly limited. However, microwave drying is possible because bubbles can be controlled and the degree of crispy can be freely adjusted. Is preferred. Further, a dried fruit product obtained by crushing or cutting a microwave dried product and further drying with hot air is preferable. Both microwave drying and hot air drying can be performed continuously. The hot-air drying in the present invention is not particularly limited, and those which can be continuously dried by flowing hot air, such as a fluidized dryer and a single-stage band-type ventilation dryer, can be suitably used. The conditions for hot-air drying are not particularly limited, but it is preferable to perform the drying at 40 ° C to 100 ° C for 5 minutes to 30 minutes.
[0011]
The water content of the dried fruit in the product of the present invention is not particularly limited, but is 0.5 to 10%, preferably 2 to 8%, and more preferably 3 to 5%. It is difficult to dry the water to less than 0.5%, and if it exceeds 10%, a crisp texture cannot be obtained.
[0012]
Although the shape of the product of the present invention is not particularly limited, it can be formed into a granule of 600 μm to 1 cm, a die cut of 0.5 to 5 cm, a cylindrical stick, a punched die, or a semicircle. The pulverization in the present invention is not particularly limited, but a pulverizer having a screen and pulverized to a predetermined particle size, such as a power mill, a feather mill, a comitrol, and an insulator, can be suitably used. Further, for cutting in the present invention, a device generally used for cutting food such as a food slicer can be used.
[0013]
Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited thereto.
【Example】
Example 1
70 g of 9-fold concentrated strawberry juice (36% water), 8 g of wheat protein, 115 g of hydroxypropylated phosphoric acid-crosslinked starch, 20 g of sugar, 6 g of swelling agent, 5 g of citric acid, and 0.5 g of malic acid were mixed and extruded into a bar. . 100 g of the dough was puffed and dried by microwave at an output of 1.4 kw for 1 minute. Thereafter, the microwave dried product was pulverized with a screen Φ7 using a power mill. The pulverized product was dried with hot air at 80 ° C. until the water content became 10% or less to obtain 155 g of strawberry granules of Invention product 1.
[0014]
Example 2
70 g of 9-fold concentrated strawberry juice (water content 36%), 11.7 g of soy protein, 1.2 g of sugar, and 1.2 g of thickener were mixed and extruded into a rod shape. 100 g of the dough was puffed and dried by microwave at an output of 1.4 kw for 1 minute. Thereafter, the microwave dried product was pulverized with a screen Φ7 using a power mill. The pulverized product was dried with hot air at 80 ° C. until the water content became 10% or less, to obtain 103 g of strawberry granules of Invention Product 2.
[0015]
Example 3
70 g of 9-fold concentrated strawberry juice (36% water), 115 g of hydroxypropylated phosphoric acid-crosslinked starch, 20 g of sugar, 6 g of swelling agent, 5 g of citric acid, and 0.5 g of malic acid were mixed and extruded into a rod. 100 g of the dough was puffed and dried by microwave at an output of 1.4 kw for 1 minute. Thereafter, the product was pulverized with a screen Φ7 using a power mill. They were dried with hot air at 80 ° C. until the water content became 10% or less to obtain 135 g of strawberry granules of Invention Product 3.
[0016]
Comparative Example A dried fruit product was produced in the same manner as in Examples 1 to 3 except that no protein other than the fruit-derived protein and starch were added, but the product did not expand and did not become a dried product.
[0017]
Test Examples Sensory evaluation was performed by panelists of 10 persons using the products 1 to 3 of the present invention obtained in Examples 1 to 3 and freeze-dried strawberry (FD product) of commercially available strawberries.
Regarding the crispy crispy texture, the best is 3 points, the good is 2 points, the relatively good is 1 point, the ordinary is 0 points, the rather bad is -1 points, and the bad is -2 points A 6-point evaluation was performed, and the result was represented by the average score.
[0018]
[Table 1]

As is clear from the results in Table 1, the dried fruit using the protein other than the fruit and / or the specific modified starch had a crisp texture as compared with commercially available FD strawberries.
[0019]
[Effects of the present invention]
By providing a fruit dried product using a fruit juice, a protein other than the fruit, and / or a specific modified starch, it is possible to obtain a dried fruit product having an excellent texture and a crispy crispy texture. it can.

Claims

A dried fruit product comprising fruit juice and (A) and / or (B).
(A) Protein other than fruit origin (B) Acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, sodium octenic succinate starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, monophosphate One or more modified starches selected from the group consisting of esterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, oxidized starch, and acetic acid starch

The dried fruit product according to claim 1, wherein the protein is one or more selected from the group consisting of wheat protein, milk protein, and soy protein.

3. The dried fruit product according to claim 1, wherein the drying method is a microwave drying method.