JP2006158311A - Fruit sauce and method for producing soft yoghurt therewith - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pouched fruit sauce in which a thermally sterilized soft solid material is uniformly dispersed without being deformed. <P>SOLUTION: This method for producing the pouched fruit sauce in which the fruit is uniformly dispersed without being deformed comprises placing and sealing 40 to 70% of a soft solid material and a stabilizer viscous liquid having a viscosity of 100 to 4,000 cP in a pouch container, rotation-mixing the mixture, thermally sterilizing the mixture, and then cooling the product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a method for producing a pulp material such as soft pulp and soft pulp that do not lose shape.
The present invention also relates to a method for continuously producing a pulp material that is easily deformed during heat sterilization.
More specifically, the present invention is to fill a pouch with a soft pulp material, a thickener and a sugar solution, heat sterilize the pouch with a pouch rotary sterilizer, and cool the fruit sauce without losing its shape. A method for continuous production is provided.

Conventional fruit sauce products with pulp are well known. For example, there is a method in which pulp, sugar, fruit juice, stabilizers, fragrances, etc. are dissolved in a kettle and filled in a container after sterilization and packaged ((1) Japanese Patent Laid-Open No. 05-041944). Because the shape is severely deformed and the shape retention is poor, unripe pulp with shape retention is often used, and depending on the fruit, the original deliciousness of the ripe fruit could not be provided.
Also, as a method of heating and cooling after filling the pulp into the container in order to avoid deformation of the pulp, the pulp raw material and the stabilizer are filled into the container without heating and sterilized by heating ((2) Special (Kaihei 11-243877), after filling frozen pulp into a container, adding a sugar solution in which a thickener, a fragrance, a pigment and the like are dispersed and mixed in advance, and heating and cooling ((3) JP 2003-102443 A) However, there is a problem that the dispersion of the contents deteriorates because there is no stirring and mixing step of the pulp and sugar solution. In addition, for this purpose, the pulp raw material is preliminarily hollowed out with a spoon-shaped punch, sterilized by heating and stirring with sugar solution etc., then filled into a container, cooled and free of pulp collapse Further, a processed pulp product with improved flavor and appearance is also known ((4) Japanese Patent Application Laid-Open No. 08-116907), but there is a problem that the hollowing process is complicated and the utilization efficiency of the raw material for pulp is poor.

Japanese Patent Laid-Open No. 05-041944 Japanese Patent Laid-Open No. 11-243877 JP 2003-102443 A Japanese Patent Laid-Open No. 08-116907

As described above, each of the conventional methods has drawbacks. In the method of the above-mentioned document (1), the shape of the pulp is greatly deformed by heat sterilization. If a solid material such as fragrance, pigment, sugar, or thickener is added, the contents are not evenly and uniformly dispersed in the container because it is not stirred and mixed. There is a problem that the flavor, physical properties, and color are uneven and the sterilization may be insufficient in the worst case, and any of these methods has a problem that the commercial value is lost as a result. Moreover, the method of the literature (4) is not a fruit sauce in a pouch container. According to the above conventional method, when soft pulp is used, there is a fatal problem that the shape of the pulp is more severe.
Therefore, the present invention solves the problems of the conventional methods as described above, and is a method that can continuously produce a fruit sauce in which soft solids are uniformly dispersed, without causing the shape of the pulp material to collapse. Offering is an issue.

  The present inventors adjust the amount of solids such as pulp into a pouch container and the viscosity of a thickening liquid composed of a fragrance, a pigment, a sugar, and a thickener, and then put it into a pouch container and seal it appropriately. Focusing on obtaining a product with a high commercial value by allowing uniform dispersion of soft solids by giving a solid, and as a result, by adjusting the solid content and viscosity of the thickening liquid, the soft solids in the pouch container We have succeeded in developing an industrial production method of fruit sauce that does not lose its shape and allows a soft solid to be uniformly dispersed.

  That is, in the present invention, a soft pulp material is filled in a pouch container, and then the pouch container is filled with a stabilizer mucus prepared by mixing a thickener and a sugar solution, a fragrance, a pigment and water, and sealed. By rotating and mixing with a pouch rotary sterilizer, sterilizing by heating, and cooling, a fruit sauce that uniformly disperses the soft solid can be continuously produced without deforming the soft solid.

  In addition, when filling the pouch container, the present invention may be filled with a stabilizer mucus consisting of a thickener and a sugar solution and then charged with a soft pulp material, or from a thickener and a sugar solution. The resulting stabilizer mucus and soft pulp material may be put together in a pouch container.

  In the production method of the present invention, 40 to 70% soft pulp and 100 to 4,000 cP stabilizer mucus are used. Moreover, the method of manufacturing soft yoghurt with a soft solid substance which mixes soft yoghurt using the fruit sauce obtained by this manufacturing method, and is filled with a container is also contained in this invention.

  The present invention solves the drawbacks of the conventional methods as described above, and can industrially continuously produce a fruit sauce in a pouch container in which soft flesh solids are uniformly dispersed without causing the soft flesh to be deformed. . In addition, by mixing the obtained fruit sauce and soft yogurt and filling the container, a soft yogurt having a high solid content without losing its shape of a novel soft pulp can be produced.

Although the manufacturing method of the fruit sauce using the pouch rotary sterilizer in this invention is demonstrated in FIG. 1, this invention is not necessarily limited to description of drawing.
First, the unpasteurized pouch container is filled with a stabilizer mucus having a viscosity of about 100 to 4,000 cP prepared by mixing 40 to 70% of soft pulp ingredients, a thickener, a sugar solution, a fragrance, and a pigment. It puts into the bucket of a pouch rotary sterilizer and advances while rotating the bucket in the heat sterilization tank (left direction in the figure). Sterilize by heating at a container rotation speed of about 0.2 to 0.5 rpm in the range of 80 to 100 ° C. for about 20 to 40 minutes. The conditions of the rotation speed, the traveling speed, and the heating temperature are appropriately changed in the pulp material and the like.
The bucket conveyor used in the present invention passes through a cooling tank in which ordinary cooling water is installed adjacent to the heat sterilization tank. After passing through the cooling tank, the sterilized pouch container is taken out from the bucket.

The soft solids used in the present invention may be frozen fruits, raw fruits, fruits such as fully-ripened pulp, mandarin oranges, bananas, mango, etc., which are soft in the flesh, but are limited to these fruits. It is not done. In the method of the present invention, it is a special feature of the present invention that, in particular, a piece of a ripe fruit that has been severely deformed can be produced without losing its shape.
Further, the thickener used in the present invention is used for providing fluidity, and as a suitable thickener, guar gum, xanthan gum, locust bean gum, processed starch (starch), pectin or the like is used. However, guar gum and xanthan gum are particularly preferable.
The viscosity of the stabilizer mucus prepared by mixing the thickener with sugar, fragrance, pigment and water is preferably 100 to 4,000 cP in order to provide fluidity. Below 100 cP, the pulp solids will flow freely in the mucus, and if left standing, the pulp solids will be separated, which is not preferable.
On the other hand, if it is 4,000 cP or more, the pulp solids and colorants contained in the mucus are not mixed and dispersed in the mucus, and the flavor, physical properties and color are biased and the commercial value is lost.

  The present invention will be described below with reference to test examples, examples and comparative examples, but the present invention is not limited thereby.

[Test example]
Fill the pouch container with the viscosity of the stabilizer mucus prepared by mixing the thickener with sugar, pigment, fragrance, and water, and the solid amount of soft solids, while rotating with a pouch rotary sterilizer About the relationship between the uniform dispersibility of the soft solid after heat sterilization and cooling and the shape retention of the soft solid, the test was performed as follows.
(1) Uniform dispersibility of soft solids and shape retention test of soft solids by rotary mixing Prepared syrup-pickled mandarin (tufted) solids as soft solids in a pouch container and pre-viscosity Stabilizer mucus prepared to be 2,000 cP or less, 2,000 to 4,000 cP, or 5,000 cP or more (B-type viscometer No. 4, rotor 30 rpm, 10 ° C. for 30 seconds) is put into a pouch container, and finally dispersibility is confirmed. A coloring liquid prepared by mixing and preparing fragrances and pigments for sealing is put in place, the pouch container is sealed, and the container rotation speed is 0.4 rpm with a pouch rotary sterilizer (BSC type lift steamer Z, manufactured by Asahi Kogyo Co., Ltd.). Sterilized by heating at 90 ° C. for 30 minutes and then cooled.
Table 1 shows the dispersibility of the soft solid in each pouch container, and Table 2 shows the shape retention of the soft solid.
In addition, the shape retention of the fruit fruit sauce is the solid weight that is the total weight of the soft solids remaining on the colander after gently opening the pulp sauce in a 4.75mm open colander, washing away the thickening liquid part with a shower The weight was measured.

[Measurement Evaluation Criteria in Table 1]
・ Good: Mixed dispersion of pulp and colored liquid is uniform ・ Slightly good: Mixed dispersion of pulp and colored liquid has slightly sparse parts ・ Slightly poor: Mixed dispersion of pulp and colored liquid has sparse parts ・Bad: The pulp and coloring liquid are not mixed and dispersed.

[Evaluation criteria for shape retention]
・ Good: The shape of the mandarin orange is very small and the tuft is firm (90% or more).
・ Slightly good: The mandarin orange is not deformed and remains tufted (retention rate 85% to less than 90%)
・ Slightly bad: The mandarin orange is deformed but remains tufted (retention rate 80% or more and less than 85%)
・ Defect: There is a distorted shape of the mandarin orange, and there are many swords (shape retention rate less than 80%)

[Summary of Tables 1 and 2]
From the above, in order to produce a fruit sauce that does not lose its shape, which is the object of the present invention, it is desirable that the viscosity of the stabilizer mucus is 4,000 cP or less and the solid ratio of the soft solid is 70% or less. More desirably, the viscosity of the stabilizer mucus is preferably 2,000 cP or less and the solid content of the soft solid is 60% or less.

Examples of the present invention and comparative examples will be described below.
Example 1 which is the method of the present invention and a mixture of a soft solid and a stabilizer mucus in a mixing pot used in conventional fruit sauce production (hereinafter referred to as “conventional method”) (Comparative Example 1) are as follows: Prepare by.
[This method (Example 1)]
After adding 6.0kg of mandarin orange flesh to a pouch container, a thickening liquid mixed with 21.0g of guar gum, 3.5g of xanthan gum, 500g of sugar and a part of water, a colored fragrance liquid prepared by mixing 10g of pigment, 50g of fragrance and a part of water Then, the mixture was sealed and sterilized by heating at 90 ° C. for 30 minutes at a container rotation speed of 0.4 rpm in a pouch rotary sterilizer, and then cooled with cooling water for 30 minutes. The viscosity of the stabilizer mucus used at this time was 3,060 cP.
[Conventional method (Comparative Example 1)]
Add 6.0kg of mandarin orange flesh and a part of water into the kettle, then add the pre-dispersed thickener (21.0g of guar gum, 3.5g of xanthan gum), 500g of sugar, 10g of pigment, and 50g of fragrance. The mixture was stirred and mixed to such an extent that it was dispersed in the mixture, sterilized by heating at 90 ° C. for 30 minutes, and then charged and cooled.
[Prescription]
Each of the above Example 1 sample and Comparative Example 1 sample has a blended formulation shown in Table 3 below.

<Out of shape>
In order to compare the fruit crumble of the fruit fruit sauce produced by the conventional method and this method, gently open the fruit sauce 500g in the 4.75mm opening colander, wash away the thickening liquid part with a shower, and then remain on the colander The solid weight, which is the total weight of the soft solids, and the number of solid solid tufts were measured, and the results of comparison of the deformed state are shown in Table 4.

[Summary of results]
In both the conventional method and the one obtained by the method of the present invention, the pulp dispersion of the soft solid was uniformly uniform. However, in the conventional method, the thickened liquid layer portion was turbid in orange, the mandarin orange bunches were broken, and the bunches collapsed clearly more than those obtained by the method of the present invention.
From the above, it was confirmed that the method of the present invention had less collapse of the mandarin orange pulp and the pulp remained firmly compared to the conventional method.

(Preparation of soft yogurt)
Soft yogurt is produced by inoculating a milk raw material mix with a starter according to a conventional method, fermenting, and stirring and cooling the fermented milk after completion of the fermentation.
Specifically, 70.0 kg of milk, 5.0 kg of skim milk powder, 5.0 kg of sugar, and 20.0 kg of water were mixed and homogenized at 65 ° C. and a pressure of 150 kg / cm ² . This raw material mix was sterilized at 90 ° C. for 30 minutes, cooled to 40 ° C., inoculated with 2.0 kg of a previously prepared starter (L. bulgaricus, S. thermophilus), and fermented at 40 ° C. for 6 hours. After the completion of fermentation, the fermented milk was stirred and cooled to 10 ° C. to obtain soft yogurt.

(Manufacture of soft yogurt with pulp)
The 20% fruit sauce part and 80% soft yoghurt part obtained by the manufacturing method of the present invention are each fed by a quantitative feed pump and mixed evenly by a mixer (static mixer) to obtain soft yoghurt containing soft solids. The container was filled.
Moreover, 20% of the fruit sauce part obtained by the conventional method (comparative example 1) was mix | blended as the comparative example 2, and it manufactured by the method similar to Example 2. FIG.
Further, as Comparative Example 3, the same amount of syrup-picked tangerines (canned products) as in Example 2 used in the present invention was prepared by filling soft yogurt mixed with pulp-free sauce.
Table 5 shows the evaluation results of the deformation of the products obtained in these examples and comparative examples.

[Summary of results]
The product of Example 2, which is the product of the present invention, was found to have a fruit yogurt with almost the same pulp residue, although a slight collapse of the pulp was observed compared to that of Comparative Example 3.
In addition, manual filling of pulp and the like has many problems in terms of industrialization, such as efficiency, hygiene, labor costs, etc. When using the soft solid sauce of the present invention, conventional production equipment for soft yogurt with pulp, etc. Without remodeling, a product substantially equivalent to that of the comparative example 3 that has been prepared with a soft pulp can be produced industrially and efficiently.

Schematic diagram of the pouch rotary sterilizer of the present invention

Claims (5)

A fruit sauce in a pouch container in which a pulp solid is uniformly dispersed without being deformed, wherein the pulp solid is put in a pouch container together with a stabilizer mucus, and the pouch container is rotationally mixed and heat sterilized. 2. The fruit sauce in a pouch container according to claim 1, wherein the pulp solid is a soft pulp ingredient. The fruit sauce in a pouch container according to claim 1 or 2, wherein the fruit solids are 40 to 70% (based on the total weight) and the viscosity of the stabilizer mucus is 100 to 4,000 cP. A method for producing a fruit sauce in a pouch container, wherein 40 to 70% soft solids and 100 to 4,000 cP stabilizer mucus are put in a pouch container, sealed, rotated and mixed, heat sterilized, and cooled. . A method for producing soft yogurt containing soft solids, wherein the fruit sauce obtained in any one of claims 1 to 3 and soft yogurt are mixed and filled into a container.