JP2006211940A - Fruit preparation - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fruit preparation having good dispersing properties in syrup, and making yoghurt or the like have light and refreshing palate feeling when added to the yoghurt or the like. <P>SOLUTION: The fruit preparation comprises native type gellan gum as a stabilizer. At least one kind selected from xanthan gum, guar gum, Tara gum, Locust bean gum, pectin, carrageenan and starch is used together with the stabilizer. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a fruit preparation in which fruit is processed in a solution containing sugar and other solid contents. More specifically, the present invention relates to a fruit preparation that has good dispersibility in a solution and that is light and crisp when added to yogurt or the like.

  Fruit preparation is a fruit processed in a solution containing sugar and other solids (hereinafter referred to as “syrup”). When adding fruit to yogurt or ice cream, It is a fruit processed food used instead. These fruit preparations are imparted with an appropriate viscosity in order to improve dispersibility in fruit syrup and mixing with foods such as yogurt and ice cream.

  For example, one containing gum such as xanthan gum or guar gum, a fruit sauce made by adding both gum and low methoxyl pectin (Patent Document 1), and filling a frozen pulp into a container, There is a method for producing a fruit sauce-like substance (Patent Document 2) in which a liquid part in which a thickener such as guar gum or locust bean gum is dispersed and mixed is filled and heated and cooled. However, when xanthan gum, pectin, guar gum, etc. are used, dispersibility in the syrup is good, but when added to foods such as yogurt, the tissue agglomerates, the texture is heavy, and the sharpness is poor There is a problem.

  In addition, a stabilizer and raw materials such as fruits and vegetables are mixed without heating, filled in containers, packaging materials, etc., sealed, and then heated at a temperature of at most 75 ° C. In the method for producing foods such as jams, fillings and sauces in the form (Patent Document 3), usable stabilizers include pectin, sodium alginate, gellan gum, carrageenan, guar gum, xanthan gum, locust bean gum and pregelatinized starch. It has been. However, whether gellan gum is deacylated or native, it is below the melting point in the presence of cations, so it may not be completely soluble, and it is expected that usable systems will be limited. The Moreover, the jam of patent document 3 aims at manufacture of the foodstuff which becomes a gel form and a paste form, and does not make the subject the food texture improvement when added to the pulp dispersion | distribution in a syrup, yogurt etc., etc.

  Further, it has been proposed to use a thickener such as native gellan gum in yogurt containing pulp. For example, in a yogurt manufacturing method of fermenting a mixed raw material containing raw material milk, lactic acid bacteria, native gellan gum and solid food (Patent Document 4), or in a yogurt in which solid matter is dispersed almost uniformly throughout the yogurt card, Yogurt (Patent Document 5) using alginic acid as a stabilizer is described. However, when these native gellan gum and alginic acid are used before fermentation, yogurt during fermentation and after fermentation may aggregate, and even in texture, the texture may remain and the good meltability of the mouth may be lost. Moreover, when the addition amount increases, the viscosity of the mixed raw material before fermentation tends to increase.

Japanese Patent Publication No. 3-52942 JP 2003-102443 A Japanese Patent Laid-Open No. 11-243877 JP 2001-95482 A Japanese Patent Laid-Open No. 2-227028

  The present invention has been developed in view of such circumstances, and provides a fruit preparation that has good dispersibility in syrup and is light and crisp when added to yogurt or the like. With the goal.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art, and as a stabilizer used for fruit preparation, include native gellan gum as an essential component, so that dispersibility in syrup is good. In addition, it was also found that when it was added to yogurt or the like, a fruit preparation that gave a light and crisp texture was possible.

The present invention has been developed based on such findings, and includes the following aspects:
Item 1. A fruit preparation characterized by using native gellan gum as a stabilizer.
Item 2. Item 2. The fruit preparation according to Item 1, wherein one or more selected from xanthan gum, guar gum, tara gum, locust bean gum, pectin, carrageenan and starch are used in combination as a stabilizer.

  According to the present invention, it is possible to prepare a fruit preparation that has good dispersibility in syrup and is light and crisp when added to yogurt or the like.

  The fruit preparation of the present invention comprises a syrup part and a fruit (fruit) part, and is characterized by using native gellan gum as a stabilizer in the syrup part.

The native gellan gum used in the present invention is a fermented polysaccharide produced by Sphingomonas elodea , consisting of 1-3 linked glucose, 1-4 linked glucuronic acid, 1-4 linked glucose and 1-4 linked rhamnose. One linear glyceryl group and one acetyl group are bonded to an average of ½ residues per one unit of glucose bonded to 1-3 of a linear high molecular polysaccharide having four molecules as a unit. One structural unit has one carboxyl group residue.

  As commercially available products of native gellan gum, Kelcogel [Trademark: CP Kelco] LT-100, Kelcogel [Trademark: CP Kelco] HM and Kelcogel [Trademark] manufactured by San-Ei Gen FFI Co., Ltd. : CP Kelco Company] HT, Gelup [Trademark: Saneigen FFI Co., Ltd.] MOT and the like. The amount of native gellan gum to be added to the fruit preparation is 0.005 to 0.2% by weight, preferably 0.01 to 0.15% by weight, further based on the syrup part excluding the fruit part. Preferably 0.03-0.1 weight% can be mentioned.

  In addition, native gellan gum may be added alone as a stabilizer, but one or more selected from xanthan gum, guar gum, tara gum, locust bean gum, pectin, carrageenan and starch may be used in combination. You can also. Conventionally, it was possible to disperse fruit in syrup by using stabilizers such as xanthan gum, guar gum, tara gum, locust bean gum, pectin, carrageenan and starch, but in order to improve dispersibility, In addition, when added to foods such as yogurt, there is a problem that the texture becomes heavy or the tissue aggregates and becomes rough. According to the present invention, by using native gellan gum alone or in combination with the stabilizer, fruits can be stably dispersed in syrup, and the texture is heavy when added to food such as yogurt. The texture can be light and crisp.

  The amount added in one or more fruit preparations selected from xanthan gum, guar gum, tara gum, locust bean gum, pectin and carrageenan is 0.01-2. 0 weight%, Preferably, 0.03-1.0 weight%, More preferably, 0.05-0.8 weight% can be mentioned.

  Other stabilizers may be added as long as the effects of the present invention are not adversely affected. For example, deacylated gellan gum, agar, gelatin, whey protein, carrageenan, gum arabic, glucomannan, silium seed gum, pullulan, tamarind seed gum, tragacanth gum, karaya gum, alginic acid, sodium alginate, macrohomopsis gum, gati gum, lamb gum, Examples thereof include carboxymethyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, microcrystalline cellulose, microfibrous cellulose, fermented cellulose, soybean polysaccharide and dextrin.

  The syrup is preferably used by arbitrarily adjusting the water-soluble solid content (Brix) to about 10 to 50% by weight. Water-soluble solids can be obtained by adjusting the amount of edible water-soluble solids added, but as a general water-soluble solids component, saccharides can be exemplified, but the present invention is not limited thereto. It can be used without being used.

  Sugars include sugar, fructose, glucose, lactose, starch syrup, reduced starch syrup, fructose glucose sugar, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylooligosaccharide, Use sugars such as gentio-oligosaccharides, nigerooligosaccharides, theande-oligosaccharides, soybean oligosaccharides, trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-binding starch syrup (coupling sugar), etc. I can do it. If the sugar is not enough, add sweeteners such as aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (glycyrrhizin), saccharin, sodium saccharin, stevia extract, stevia powder, etc. You may do it.

  In the present invention, the fruit used in the fruit (fruit pulp) part is not particularly limited as long as it is edible, for example, strawberry, blueberry, raspberry, pear, peach, apple, mandarin, grape, pineapple, melon, Examples include flesh, mesophyll, seeds, and peels such as kiwi, banana, and aloe. They can be appropriately cut, pureed or grated, and used in any shape. In addition, the said fruit can be used about 20 to 90 weight% with respect to the whole amount of fruit preparation. In addition, all or part of the fruit may be replaced with a cut product such as agar gel, nata de coco, or apricot tofu.

  Furthermore, examples of the auxiliary material for the fruit preparation of the present invention include fragrances, pigments, acidulants, flavor modifiers, antioxidants, and the like. Moreover, you may add vitamins, calcium, such as calcium lactate and calcium gluconate, minerals, such as iron, magnesium, phosphorus, potassium, etc. as needed. These may be added in advance to the syrup part, or may be added together with the fruit to the prepared syrup.

  What is necessary is just to manufacture according to the conventional method as a manufacturing method of the fruit preparation of this invention. For example, a native gellan gum alone or a stabilizer and a saccharide mixed with one or more selected from xanthan gum, guar gum, tara gum, locust bean gum, carrageenan, and starch are mixed, and then this mixture is added to water. A method of preparing a syrup by heating and dissolving, adding a fruit and auxiliary materials as necessary, further heating, passing through a heat sterilization step as necessary, and cooling to produce can be exemplified.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. In the text, “part” is “part by weight”, “*” is a registered trademark of Saneigen FFI Co., Ltd., and “*” is a registered trademark of Saneigen FFI Co., Ltd. .

Example 1: Banana preparation Of the formulations shown in Table 1 below, a mixture of sugar and stabilizer was added to water, and after stirring and dissolving at 80 ° C for 10 minutes, the remaining ingredients were added, and further at 80 ° C. After stirring and dissolving for 3 minutes, the whole amount was corrected, and heat sterilized at 85 ° C. for 20 minutes to prepare a banana preparation. Table 2 shows the dispersion state of the banana puree after the obtained banana preparation was allowed to stand for 24 hours in a refrigerator at 8 ° C.

  The obtained banana preparation and a soft yogurt base prepared by a conventional method were mixed at a ratio of yogurt base: preparation = 8: 2, and cooled at 4 ° C. for 2 hours to prepare banana yogurt. The texture and lightness of the obtained banana yogurt was evaluated. The results are shown in Table 2. The evaluation items are listed in the order of good +++++, ++++, +++, ++, and + bad.

  From Table 2, with respect to yogurt using native gellan gum alone and native gellan gum and xanthan gum, combined with native gellan gum and λ-carrageenan, dispersibility of banana during preparation, texture when added to yogurt (lightness, All of them were good. On the other hand, none of the yogurts having a ratio of 1 to 8 that did not use native gellan gum showed an excellent effect on both banana puree dispersion and yogurt texture (crimp, lightness).

Example 2
After adding a stabilizer to water and stirring and dissolving at 80 ° C. for 10 minutes, after adding apple puree, fruit juice, and fragrance, and further stirring and dissolving at 80 ° C. for 3 minutes, among the apple preparation formulations listed in Table 3 below After adding apple flesh, mixing for 3 minutes, the whole amount was corrected, filled in a container, and sterilized at 85 ° C. for 20 minutes to prepare an apple preparation (Brix 18.5). The obtained apple preparation was excellent in the dispersibility of apple pulp.
Apple yogurt was prepared by mixing the obtained apple preparation and a soft yogurt base prepared by a conventional method at yogurt base: preparation = 8: 2, but the texture was light and delicious.

Note 1) Bistop * D-1913 *: 27% native gellan gum, 26.5% guar gum, 25.5% xanthan gum, 21% food ingredients

  According to the present invention, it is possible to provide a fruit preparation that has good dispersibility in syrup and that provides a light and crisp texture when added to yogurt or the like.

Claims (2)

A fruit preparation using native gellan gum as a stabilizer. Furthermore, the fruit preparation of Claim 1 which uses together 1 type, or 2 or more types chosen from a xanthan gum, guar gum, tara gum, locust bean gum, pectin, carrageenan, and starch as a stabilizer.