JP2006314225A - Fruit-flesh processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fruit-flesh processed food excellent in handling properties, where natural palate feeling of fruit is reproduced at the surface of processed food formed of fruit flesh as a material to surely form coating extremely similar to fruit skin, and the coating does not adhere to the food without application of any specific parting agent. <P>SOLUTION: The fruit-flesh processed food is obtained through the following process: forming a mixture of edible fruit-flesh paste using ume flesh or the like, and starch such as dextrin into a globular shape or the like using a molding vessel; making curdlan alone or the mixed powder comprising curdlan and starch adhere to the surface of the molded body; and then adding moisture to the mixed powder and heating the moist mixed powder so as to have temperature of ≥80°C to form thermal irreversible gel-like coating. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a processed pulp food processed using a pulp part of a fruit such as plum and the like, and a method for producing the same.

  In general, a fruit is a fruit in which a ovary and an associated part thereof have grown and matured by fertilization of a flower of a seed plant, and seeds are usually contained in the pulp.

  When seeds and pulp are separated and used in processed foods only with pulp, it is no longer necessary to distinguish between the appearance and size of the fruit, which is the raw material, and the manufacturing cost of processed pulp foods is reduced by omitting the selection of ingredients. be able to.

  In particular, when the pulp is processed into a paste, it can be mass-produced into various forms using a well-known molding method, and the range of use of such processed pulp food is expanded.

  Typical examples of conventional processed pulp products include dried fruits that have been removed from the seeds and left in their original form, or cut into small pieces and then dried. Other canned fruits, jams or juices, and pulp Entered jelly is known.

  By the way, “Umeboshi”, a processed and preserved food of plum fruit that Japanese have eaten since ancient times, is made by ripening ripe plums or green plums in a salted state, pressurizing them with heavy stones, and aging in that state. Yes, it was originally called Umeboshi with its surface dried to some extent in the sun, but "Umezuke", which is not dried in a pickled solution (plum vinegar), is also commonly referred to as Umeboshi. There are many.

  Processed foods in which the plums of pickled plums or pickled plums are pasted into a tube, or processed foods using dried instant foods or extracts are well known.

  For example, there is a processed food obtained by shaping surimi of plum meat containing 1 to 10% by weight of salt as processed fruit food of oume or fully-ripened plum, and a film of thickening polysaccharide such as gellan gum is formed on the surface of this processed food. The edible oil is applied to the processed plums to prevent the processed plums from sticking to each other (Patent Document 1, Patent Document 2).

  In addition, in order to produce umeboshi-shaped processed foods made of ume meat molded bodies, a liquid mixture containing plum meat, curdlan, water and salt is poured into a mold, and this is heated and molded in the mold. A method for producing processed foods that is produced with elasticity by orchid is known (Patent Document 3).

Japanese Patent No. 3244430 (Claim 1, paragraph [0012]) JP-A-8-131066 (Claim 1) JP-A-8-66163 (Claim 1)

However, the processed foods formed from the above-mentioned conventional umeboshi and other pulps are coated with an anti-viscous solution on the surface of gellan gum in water dispersion and then dried. It was not easy to form a coating film, and it was not easy to adjust the film hardness according to the degree of drying.
Gellan gum is a physical property that adheres to the surface, so if a release agent such as edible oil is not applied to the surface, handling of processed foods becomes inconvenient, and handling, distribution, storage, flavor, and production efficiency are difficult. It did not become a processed food that combines the good points of.

  Also, umeboshi-like processed foods produced by molding a pulp mixture containing curdlan are unlikely to form a film with appropriate elasticity and hardness on the surface, so that the pulp and thin skin of the original plums are not The texture could not be reproduced.

  Therefore, an object of the present invention is to form a thin-skin analog that ume and other fruits naturally have on the surface of processed foods that have been formed using pulp as a material by solving the above-mentioned problems, and this analog is used as the skin. Makes it easy to form a film with a uniform texture that is easy to eat, and does not stick when the molded products come into contact with each other without applying a release agent. It is to make the processed pulp product excellent in handling property.

  In order to solve the above-mentioned problems, in the present invention, a molded body composed of a mixture of edible pulp and starch is provided, and a heat irreversible gel composed of curdlan alone or a mixture of curdlan and starch is provided on the surface of the molded body. It was made into the processed pulp food by forming a film-like film.

  The pulp processed food of the present invention configured as described above can be easily molded by a known molding method such as casting or extrusion because the pulp is mixed with starch. It can be adjusted to an appropriate texture and taste depending on the type and blending amount.

  In addition, the film formed on the surface is a curdlan or a mixture of curdlan and starch in a heat irreversible gel-like film, so that the texture of the original fruit skin can be reproduced on the surface of the molded body. Is formed.

  In particular, a film composed of a mixture of curdlan and starch is preferable for reproducing the texture of the original fruit skin on the surface of the molded body, and in particular, a mixture of curdlan and starch is 70 to 99 wt. % And the balance of starch is used to form a moderately elastic thin film that blends well with starch-containing compacts, and when the edible pulp is salted plum meat. Is formed, and the appearance becomes umeboshi-like, and the skin is also thinly formed, and a processed fruit meat food very similar to the actual umeboshi can be manufactured.

  In order to produce a processed pulp product having advantageous effects as described above, a molded body composed of a mixture of edible pulp and starch is formed, and a mixed powder of curdlan and starch is adhered to the surface of the molded body. It is preferable to adopt a method for producing a processed pulp product, which comprises adding moisture to the coating and then heating to 80 ° C. or higher to form a thermally irreversible gel film.

  By adhering the mixed powder of curdlan and starch on the surface of the molded body, the coating adheres in a layered form with an appropriate thickness without any spots, and when this coating is heated to 80 ° C or higher with moisture, The coating is close to the skin of an elastic plum or other skin containing relatively high concentrations of curdlan and starch.

  As described above, the present invention provides a processed pulp product in which a heat irreversible gel-like film composed of curdlan alone or a mixture of curdlan and starch is formed on the surface of a molded body composed of a mixture of edible pulp and starch. Therefore, it is possible to form a film on the surface of processed food that is formed from pulp as a material to reproduce the natural texture of the fruit, and it is particularly easy to handle without being peeled and without sticking. There is an advantage of becoming.

  In particular, when the edible pulp is salted ume flesh and has a plum-like appearance, it reproduces the natural texture of plum blossoms with pericarp by forming a film with appropriate elasticity and hardness on the surface. can do.

  In addition, as a method for producing such processed pulp products, a molded body made of a mixture of edible pulp and starch is formed, and a mixed powder of curdlan and starch is adhered to cover the surface of the molded body, Furthermore, it is moistened and heated to form a heat irreversible gel film, and the coating is homogenized, and a film containing relatively high concentrations of curdlan and starch is brought close to the peel, and the above processed pulp processed food is efficient. There is an advantage that it can be manufactured well.

  The edible pulp used in the present invention may be any edible fruit pulp and can be employed without any limitation. Examples of fruits include pear, apple, oyster, grape, peach, apricot, ume , Cherries, loquat, mandarin oranges and figs.

  In order to separate the seeds from the fruit to obtain only the pulp, the fruit that is the raw material is immersed in a solution containing sugar, salt, alcohol, etc. or hot water as necessary, so that the pulp and seeds are easily separated. And then obtaining only the pulp by known means such as sorting using rotary, sliding, or vibrating sieve sorters with a mesh that restricts the passage of seeds, or fractionation using compressed air (such as spraying) Can do.

  Next, the obtained pulp is appropriately crushed, stirred with a mixer, and ground into a paste. This step can be performed simultaneously with the subsequent mixing with starch.

  Starch can be used without any particular limitation, but dextrin, pre-gelatinized potato processed starch, or tapioca processed starch can be used to make it easier to form plum dried flesh and does not impair the natural flesh flavor. With favorable results.

When preparing a mixture of the above-mentioned edible pulp and starch, as a blending ratio of starch, an appropriate amount is used for 85 to 95% by weight of pulp, and 15 to 5% by weight of starch is a preferable blending ratio. Preferably, starch is 10% by weight with respect to 90% by weight of pulp.
In addition, since the food texture and taste of starch vary depending on the type of raw material plant during purification, it is preferable to add an appropriate amount while confirming the taste of the product.

  The curdlan used in this invention is a fermented polysaccharide produced by a microorganism. Specifically, D-glucose is a non-ionic linear polysaccharide (β-glucoside-bonded at the C1 and C3 positions ( β-1,3 glucan). As for the physical properties of curdlan, it dissolves in an alkaline aqueous solution having a pH of 12 or more and does not dissolve in water, but it can be dispersed in cold water to form a uniform dispersion by high-speed stirring. ), The viscosity increases at 50 ° C. or higher, and when heated to 80 ° C. or higher (usually heated at 130 ° C. or lower), it becomes a heat irreversible gel (also referred to as “high set gel”). Change. Such a curdlan can use what is marketed as a food additive curdlan formulation.

  When using a mixture of curdlan and starch, it is preferable to use a mixture of 70-99% by weight curdlan and the balance starch. Adjustment of such a compounding quantity should just be a suitable blending ratio for the viscosity which can give preferable food texture to a pulp, and a moldability improvement, especially when mix | blending with a plum flesh (so-called plum meat). It is preferable to adopt such a ratio.

  In this way, the mixture of edible pulp and starch is divided and accommodated in a well-known spherical casting mold (a general-purpose wharf manufacturing machine can be diverted), etc., and this molding machine is used. For example, if it is molded into a small spherical shape with a diameter of about 1 to 3 cm, it is preferable because it is similar to the shape of plum blossom.

  Next, a mixed powder of curdlan and starch is adhered to the surface of the molded body so that the coating spots are completely removed, and moisture is added to the coating by spraying, etc., so that the mixture conforms to the surface of the molded body. .

  And if this is put into a steam box (steamer) and heated with steam at 80 ° C. or higher for several minutes to form a heat irreversible gel-like film, a processed fruit food can be produced.

  Ume dried pulp (plum meat) 90% by weight and dextrin 10% by weight were sold with a mixer to prepare a ume paste dough consisting of a uniform mixture.

  This dough (such as a rod) is divided into arbitrary amounts (for example, 3, 6, 12, 18, 24, 30 g) in a range of 3 g to 30 g by a divider, and 70% by weight of curdlan is formed on the entire surface of each spherical molded body. A mixed powder of 30% by weight of starch was adhered so as to form a coating layer having a uniform thickness.

  The obtained spherical product was sprayed with a spray bottle containing water to contain water, and the surface of the molded body was coated with an aqueous solution or dispersion of curdlan and starch.

  Subsequently, this was put into a steam box (steamer) that can be heated with water vapor at 100 ° C., heated for 3 minutes, and then the taken out product was naturally cooled to room temperature.

  A heat irreversible gel-like film is formed on the surface of the obtained molded body, and an appearance shape similar to that of umeboshi is obtained, and the surface is covered with a very thin gel-like material. However, it was not possible to distinguish at first glance. In addition, this film does not melt at the normal heating temperature applied to food, it has a texture similar to that of plum peel, its shape does not change even when it is put in freshly cooked rice or hot tea, and the texture is very similar to plum dried was gotten.

Claims (4)

  A processed pulp product obtained by providing a molded body composed of a mixture of edible pulp and starch, and forming a heat irreversible gel film composed of curdlan alone or a mixture of curdlan and starch on the surface of the molded body.   The processed pulp product according to claim 1, wherein the edible pulp is salted ume pulp and has an appearance of umeboshi.   The processed pulp product according to claim 1 or 2, wherein the mixture of curdlan and starch is a mixture of 70 to 99% by weight of curdlan and the balance is starch.   A molded body made of a mixture of edible pulp and starch is formed, and a mixed powder of curdlan and starch is applied so as to cover the surface of the molded body. A method for producing a processed pulp food comprising heating to form a thermally irreversible gel-like film.