JP2006254746A - Method for producing preparation - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a preparation by which such a condition that pulp of fruits is uniformly scattered in a preparation without using a thickener when produced or even after charged. <P>SOLUTION: The method for producing a preparation comprises the following processes: a process of adding agar solution to fruit juice containing pulp to prepare the preparation; a process of heat-sterilizing the prepared preparation obtained in the preparing process; a process of cooling the sterilized preparation down to 5-40°C; a process of charging the cooled preparation; and a process of crushing the cooled preparation in the cooling process so as to generate microgel. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a preparation containing pulp used as a raw material for fruit yogurt and the like.

Preparations with pulp used for mixing in yogurt, toppings for Western confectionery, etc. must be in a state where the pulp is uniformly dispersed during use, especially on an industrial scale, in order to make the finished product uniform. There is. Therefore, conventionally, thickeners such as guar gum, locust bean gum, xanthan gum, tara gum, tamarind gum, pectin, carrageenan, and starch are blended in the preparation to uniformly disperse the pulp. (For example, refer to Patent Document 1).
JP 09-37712 A

  By the way, in response to the recent increase in health consciousness of foods, there has been a demand not to use food additives as much as possible in preparation. However, since the above thickener belongs to food additives, development of a preparation that does not use a thickener has been desired. Therefore, it is desired to develop a preparation that does not use a thickener, for example, a preparation that uses agar that is used supplementarily for thickening the preparation.

  In general, the preparation can be divided into three main steps: (1) a raw material preparation step for preparing raw materials, (2) a sterilization step, and (3) a filling step. As a typical example of a preparation production line, (a) after preparing raw materials in a preparation tank, the prepared preparation is supplied to the line, and heat sterilization and filling are continuously performed by a tube heat exchanger or the like. Line to perform (hereinafter referred to as “continuous line”), (b) After preparing the raw material in the preparation tank, heat sterilization in this tank and filling (hereinafter referred to as “batch type line”) Can be mentioned.

  However, since agar has almost no viscosity when heated and melted, the pulp is not uniformly dispersed in the raw material preparation step (1), and in a continuous line, when moving from the raw material preparation step (1) to the sterilization step (2). In addition, there is a problem that the state in which the pulp is uniformly dispersed cannot be maintained. In addition, since agar gels quickly at the freezing point, in any line, if the pulp is not uniformly dispersed in the filling process, there is a problem that the pulp floats or settles after filling.

  The present invention has been made in view of such circumstances, and can maintain a state in which the pulp during preparation is uniformly dispersed at the time of manufacture and even after filling without using a thickener. An object of the present invention is to provide a method for producing a preparation that can be prepared.

In order to solve the above problems, the present invention includes a step of adding agar solution to a pulp liquid containing pulp and preparing a preparation, and a step of sterilizing the preparation obtained in the preparation step by heating. A preparation method for continuously preparing a preparation comprising: a step of cooling a sterilized preparation to 5 to 40 ° C., and a step of filling a cooled preparation, wherein the preparation comprises the agar solution The temperature of the pulp liquid at the time of adding is made into 5-45 degreeC, and relates to the manufacturing method of a preparation provided with the process of crushing a preparation and producing | generating a microgel during the said cooling process.
Or in order to solve the said subject, this invention adds the agar solution to the pulp liquid containing a pulp, prepares a preparation, and sterilizes the preparation obtained by the said preparation process by heating. A batch-type preparation method for a preparation comprising a step, a step of cooling the sterilized preparation to 5 to 40 ° C., and a step of filling the cooled preparation, wherein the preparation is crushed during the cooling step And a method for producing a preparation comprising a step of producing a microgel.

  According to the preparation method for preparation of the present invention, it is possible to maintain a state in which the pulp in the preparation is uniformly dispersed at the time of manufacture and after filling without using a thickener.

  The preparation method of the present invention includes a step of preparing a preparation by adding an agar solution to a pulp liquid containing pulp, a step of sterilizing the preparation obtained in the preparation step by heating, and sterilizing A step of cooling the preparation, and a step of filling the cooled preparation.

  The preparation preparation step is performed by adding the agar solution to the pulp liquid while stirring the pulp liquid. In the present invention, “fruit pulp liquid” refers to a mixture of pulp and fruit juice, sugar, water, food additives, and the like. Examples of the pulp include blueberry, strawberry, peach and the like. The size of the pulp is usually not limited as long as it is within the range used for the preparation, but is preferably 30 mm or less in consideration of the dispersibility during the preparation. As the fruit juice, either concentrated or non-concentrated can be used. Examples of the saccharide include sugar and fructose-glucose liquid sugar. Examples of food additives include pH adjusters such as sodium citrate, colorants, and fragrances.

  The agar solution is obtained by dissolving agar in a solvent such as water heated to 80 to 100 ° C. The content of agar in the entire preparation varies depending on the composition of the pulp liquid, the pH of the pulp liquid, the type of agar used, etc., but from the viewpoint of improving the mouthfeel of the resulting preparation, it is 0.1 to 2.0. The concentration is preferably wt%, more preferably 0.5 to 1.0 wt%, and the concentration of the agar solution is appropriately set correspondingly.

  In the continuous line, the temperature of the pulp liquid when adding the agar solution is set to 5 to 45 ° C from the viewpoint of generating a fine agar gel in the prepared preparation and imparting an appropriate viscosity, and more preferably It is 10-30 degreeC, More preferably, it is 20-30 degreeC. Here, the “appropriate viscosity” refers to a viscosity that allows the preparation to be supplied to the line in a state where the pulp is uniformly dispersed when the process proceeds to the sterilization process described later. In addition, the temperature of the agar solution at the time of addition will not be specifically limited if it is the temperature which maintains the state of a solution, without solidifying.

  On the other hand, in the batch line, the preparation preparation process and the sterilization process are carried out in the same tank, so there is no need for the pulp to be uniformly dispersed in the preparation and sterilization stages as in the continuous line. The temperature of the pulp liquid at the time of addition is not specifically limited.

  The preparation obtained by adding the agar solution to the pulp solution can be further blended with food additives as required.

  The sterilization step performed next is usually performed by heating the preparation at 95 to 105 ° C. for 1 to 5 minutes with a tube heat exchanger, a current sterilizer or the like. Therefore, the gel-like material being prepared in the sterilization process is melted, and the viscosity of the preparation is lowered. In the continuous line, even if the viscosity of the preparation is reduced in the line, since the preparation is always flowing in the line, the dispersion state of the pulp is not significantly reduced. On the other hand, in the batch line, since the preparation does not flow in the tank, the dispersion state of the pulp is significantly lowered. However, since the entire amount of the preparation manufactured at one time exists in the tank, this problem is solved by the crushing step described later.

  Although a cooling process is a process of cooling the preparation which passed through the sterilization process, in order to produce | generate a microgel by the crushing process mentioned later, it is necessary to cool to below the solidification point of a preparation, specifically 5-40 degreeC. is there. In the present invention, the “freezing point of the preparation” refers to the freezing point of the product excluding the pulp.

  The preparation method of the present invention includes a step of generating a microgel by crushing the preparation during the cooling step from the viewpoint of imparting an appropriate viscosity to the preparation. Here, the “appropriate viscosity” refers to a viscosity capable of maintaining a state in which the pulp during preparation is uniformly dispersed after the filling step described later and after filling. Further, “microgel” refers to a finely-divided gel-like product (excluding pulp) formed by crushing the preparation during the cooling step.

  The crushing means is a change in pressure or flow due to liquid feeding in the line in a continuous line, and a stirrer in a batch line. The crushing of the preparation is usually performed continuously throughout the cooling process in both the continuous line and the batch type line, but at least the preparation is performed from the viewpoint of efficiently crushing the preparation. It is preferable to be carried out from 5 to 10 ° C. before reaching the freezing point of the preparation until reaching the freezing point of the preparation.

  The preparation that has undergone the cooling process is filled into a predetermined container or the like. At this time, from the viewpoint of maintaining a state in which the pulp during preparation is uniformly dispersed, it is necessary that the preparation is kept below its freezing point. Usually, the filling step is performed at 10 to 35 ° C. Therefore, there is no particular problem. Moreover, although it is the same also after filling, since the preparation after manufacture is normally preserve | saved at 0-10 degreeC, there is no problem in particular.

  The preparation thus obtained is used as a raw material for foods or beverages such as being mixed with yogurt, yogurt beverages, frozen desserts, etc. As long as it is kept below the freezing point, the dispersion of the pulp is good.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

Example 1: Blueberry sauce (continuous line)
[Preparation preparation]
Blueberry fruit flesh 550 kg, Strawberry 5 times concentrated fruit juice 7 kg, Lemon 5 times concentrated fruit juice 2 kg, Apple 5 times concentrated fruit juice 20 kg, Sugar 190 kg, Water 110 kg, Sodium citrate 0.8 kg in a mixing tank equipped with a jacket and stirring means To prepare a pulp liquid, and the product temperature was set to 20 ° C. Next, 10 kg of agar (manufactured by Ina Food Industry Co., Ltd., trade name: Ultra Agar UX-100) is dissolved in 100 kg of hot water at 95 ° C. to prepare an agar solution, and the pulp in the mixing tank where stirring is performed Added to the liquid. Here, the temperature of the agar solution at the time of addition was 80 ° C. Then, after adding 5 kg of blueberry flavor, correction water was added to make the total amount of preparation 1000 kg. The freezing point of the preparation thus obtained was about 35 ° C.

  The preparation obtained above was fed to the line. At this stage, the preparation had an appropriate viscosity, and the supply to the line could be performed with the pulp evenly dispersed.

[Sterilization]
The preparation was fed to the line and heated at 105 ° C. for 1 minute using a tube heat exchanger to sterilize the preparation.
[Cooling and crushing]
While the preparation that had undergone the sterilization process was continuously flowed in the line, the preparation was cooled to 20 ° C. in 4 minutes in a tube heat exchanger.
[filling]
Thereafter, the preparation was aseptically filled into a container at 20 ° C.

  Even in the filling step, the state where the blueberry pulp was uniformly dispersed was maintained. Moreover, when the filled preparation was taken out and the dispersion state of the pulp was visually observed, the state that the blueberry pulp was uniformly dispersed was maintained.

Comparative Example 1: Blueberry sauce (continuous line)
Preparation of preparation and sterilization were performed under the same conditions as in Example 1.

[Cooling and crushing]
While the preparation that had undergone the sterilization step was continuously flowed into the line, the preparation was cooled to 45 ° C. in 4 minutes using a tube heat exchanger.
[filling]
Immediately after cooling, the preparation was aseptically filled into containers.

  In the filling process, the blueberry pulp was not uniformly dispersed. Moreover, when the filled preparation was taken out and the dispersion state of the pulp was visually observed, the pulp of blueberry floated in the preparation and was not in a uniformly dispersed state.

Example 2: Strawberry sauce (batch type line)
[Preparation preparation]
500 kg of strawberry pulp cut to about 5-10 mm, 30 kg of 5 times concentrated strawberry juice, 10 kg of 5 times concentrated apple juice, 260 kg of sugar, 80 kg of water, 0.1 kg of sodium citrate in a blending tank equipped with a jacket and stirring means To prepare a pulp solution. Next, 10 kg of agar (manufactured by Ina Food Industry Co., Ltd., trade name: Ultra Agar UX-100) is dissolved in 100 kg of hot water at 95 ° C. to prepare an agar solution, and the pulp in the mixing tank where stirring is performed Added to the liquid. In addition, the temperature of the pulp liquid at the time of addition was 20 degreeC, and the temperature of the agar solution was 80 degreeC. Then, after adding 5 kg of strawberry fragrance | flavor, correction | amendment water was added and the whole quantity of the preparation was 1000 kg. The freezing point of the preparation thus obtained was about 35 ° C.

[Sterilization]
Thereafter, the preparation was sterilized by heating at 95 ° C. for 10 minutes in the same tank.
[Cooling and crushing]
Next, the preparation which passed the sterilization process was moved in the cooling tank, and it cooled to 30 degreeC in 40 minutes, stirring at 11 rpm using a stirrer in the cooling tank. When the dispersion state of the prepared pulp after the cooling step was visually observed, the strawberry pulp was uniformly dispersed.
[filling]
Thereafter, the preparation was aseptically filled into the container.

  In the filling step, the strawberry pulp was uniformly dispersed. Further, when the filled preparation was taken out and the dispersion state of the pulp was visually observed, the state where the strawberry pulp was uniformly dispersed was maintained.

Comparative Example 2: Strawberry sauce (batch type line)
Preparation of preparation and sterilization were performed under the same conditions as in Example 2.

[Cooling and crushing]
The preparation which passed the sterilization process was moved in the cooling tank, and it cooled to 45 degreeC in 40 minutes, stirring at 11 rpm using a stirrer in the cooling tank.
[filling]
Immediately after cooling, the preparation was aseptically filled into containers.

In the filling process, the strawberry pulp was not uniformly dispersed. Further, when the filled preparation was taken out and the dispersion state of the pulp was visually observed, most of the strawberry pulp floated in the preparation and was not in a uniformly dispersed state.

Claims (4)

A step of preparing a preparation by adding an agar solution to a pulp liquid containing pulp;
A step of sterilizing the preparation obtained in the preparation step by heating;
Cooling the sterilized preparation to 5-40 ° C .;
Filling the cooled preparation with a continuous production method of a preparation,
In the step of preparing the preparation, the temperature of the pulp liquid when adding the agar solution is 5 to 45 ° C.,
A preparation method for a preparation comprising a step of crushing a preparation to produce a microgel during the cooling step. A step of preparing a preparation by adding an agar solution to a pulp liquid containing pulp;
A step of sterilizing the preparation obtained in the preparation step by heating;
Cooling the sterilized preparation to 5-40 ° C .;
Filling a cooled preparation, and a batch production method of a preparation comprising:
A preparation method for a preparation comprising a step of crushing a preparation to produce a microgel during the cooling step.   A preparation obtained by the production method according to claim 1. A food or beverage containing the preparation according to claim 3.